HK1071677B - Process for producing food additive composition and food compositions containing the same - Google Patents
Process for producing food additive composition and food compositions containing the same Download PDFInfo
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- HK1071677B HK1071677B HK05104521.5A HK05104521A HK1071677B HK 1071677 B HK1071677 B HK 1071677B HK 05104521 A HK05104521 A HK 05104521A HK 1071677 B HK1071677 B HK 1071677B
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Description
Technical Field
The present invention relates to a method for producing a food additive composition and a food composition containing the same, and more particularly, to a method for producing a food additive composition which can be added to foods such as yogurt, cow milk, fruit juice, milk-containing coffee (コ - ヒ - フレツシュ), milk powder, and snack, can effectively enrich minerals and has excellent dispersion stability, and a food composition obtained by adding the food additive composition obtained by the method.
Background
In recent years, there has been a problem of insufficient intake of calcium, magnesium, iron, and the like, and this tendency is particularly remarkable in children and the elderly who are well developed.
It goes without saying that calcium is important for bone formation and plays an important role in muscle contraction and maintaining homeostasis in the body. Magnesium has the functions of relaxing, expanding muscles and blood vessels, and the like, and is an essential mineral for human beings. When magnesium is deficient, hypertension, angina pectoris, hyperlipidemia, etc. are easily caused. Magnesium has a great relationship with calcium metabolism, and when magnesium is insufficient, various symptoms accompanied by abnormal calcium metabolism appear. Magnesium is also involved in many enzymatic reactions and is thought to maintain homeostasis in the organism. However, in recent years, magnesium has been greatly reduced in the food finishing stage due to the eurization of the dietary pattern and the intake of grains with high whiteness, so that the dietary pattern of modern people is likely to be deficient in magnesium, and products reinforced with magnesium are receiving attention.
In recent years, women who develop anemia due to iron deficiency are often seen. This tendency is particularly pronounced in women of high school and young adults. The most significant cause of such iron deficiency anemia is the problem of dietary pattern, but women are under conditions where iron deficiency is likely to cause anemia due to female sex, such as increased iron demand due to menstrual bleeding and pregnancy, and insufficient intake due to weight loss. In order to solve such iron deficiency, iron-enriched foods have been sold, and many commercial products, in which iron is enriched in milk, soft drinks, and the like, have been sold.
In order to solve the above-mentioned problem of insufficient intake of various minerals, mineral-fortified foods have been sold, and attempts have been made to provide mineral-fortified cows 'milk to which minerals are further added even to cows' milk which is generally considered to have a high mineral content.
For example, in milk and yogurt, water-soluble minerals in the form of inorganic or organic acids such as calcium lactate, calcium chloride, magnesium chloride, and ferric ammonium citrate are added for the purpose of enriching the minerals; water insoluble inorganic forms of minerals such as calcium carbonate, calcium phosphate, dolomite, ferric pyrophosphate, etc. However, water-soluble inorganic or organic minerals tend to affect the stability of proteins in milk and yogurt, and it is difficult to mix them at a certain amount or more, which has the disadvantage that the mineral materials cannot be used in large amounts. And minerals have a unique bitter taste and thus also have problems in taste.
On the other hand, although the water-insoluble inorganic mineral is not water-insoluble and therefore does not affect the stability of protein in milk or yogurt and can be used in a large amount in view of the amount of addition, the inorganic mineral has a high specific gravity of 2.1 or more as a whole and precipitates in a short time when dispersed in milk, and therefore, the inorganic mineral is not preferable in view of the beauty of food and, as a result, the amount of addition is limited and the mineral cannot be used in a large amount.
Many methods have been proposed to compensate for the above-mentioned disadvantages and to add a large amount of calcium to food, and for example, in Japanese patent application laid-open No. 9-9911, a method of improving dispersibility by adding at least one selected from the group consisting of phospholipids and protein decomposition products to calcium carbonate and wet-pulverizing the mixture has been proposed. However, in the method of adding phospholipids and protein decomposition products as described above, there are problems in flavor because of the peculiar odor and bitterness of phospholipids, and further, according to the above publication, since the average particle size of the calcium dispersion is 1 to 3 μm, the milk to which the calcium carbonate obtained by this method is added is poor in recovery rate of calcium carbonate in a centrifugal separator such as a clarifier in the production process of the milk, and is liable to settle in foods such as milk, and it is difficult to say that the milk is suitable for addition to foods which can be preserved for a long period of time such as milk.
Japanese patent application laid-open No. 55-84327 proposes mixing (1) a cation supply source selected from the group consisting of calcium, magnesium, iron, copper, boron, zinc, manganese, molybdenum, arsenic, silver, aluminum, barium, bismuth, mercury, nickel, lead, platinum, antimony, and tin, (2) an alkali phosphate supply source selected from the group consisting of potassium phosphate, dipotassium hydrogen phosphate, a mixture of an alkali metal hydroxide and phosphoric acid, and an alkali metal hydrogen phosphate, and (3) an organic acid having at least 3 carboxyl groups in this order from the cation supply source to the alkali phosphate supply source, and finally adding the organic acid source to obtain a mineral-fortified substance. However, according to the above-mentioned publication, the theoretical effective utilization rates of various minerals are not necessarily sufficient in the dispersed state of the food additive composition produced by the above-mentioned addition procedure, and the cow milk to which the food additive composition obtained by the above-mentioned method is added is not preferable because the recovery rate of calcium and the like in a centrifugal separator such as a clarifier is poor in the production process, and the cow milk is likely to settle in foods such as cow milk, and it is difficult to say that the cow milk has physical properties that can be added to foods that can be stored for a long time.
Recently, with the progress of containers and storage methods for storing liquid foods such as cow milk, yogurt, and fruit juices for a long period of time, there is an increasing tendency that the foods are stored for a long period of time in shops, vending machines, and large refrigerators at home, and if calcium carbonate particles added to the same kind of foods for the purpose of calcium fortification are not well dispersed in the foods, the liquid foods are deposited on the bottom of the food containers during long-term storage, and when cow milk and fruit juice liquid foods are drunk, many of the deposits give unpleasant and unclean feelings to the drinkers.
Therefore, in the liquid foods which are sold by adding inorganic particles such as calcium carbonate prepared by the conventional technique for the purpose of calcium fortification, the following problems arise because the inorganic particles have a short dispersion stability period in the foods: i.e. the addition of the inorganic particles needs to be limited to very small amounts and also to a range of liquid food products which the typical consumer has to consume between 1 and 2 days after purchase.
The present invention has been made in view of the above circumstances, and provides a method for producing a food additive composition having excellent dispersibility as an additive for foods such as yogurt, cow milk, fruit juice, milk-containing coffee, milk powder, and snack, which solves the above problems; and a food composition containing the food additive obtained by the method.
Disclosure of Invention
The first aspect of the present invention is a method for producing a slurry composition of a food additive containing a polyvalent metal, phosphate ions, an organic acid having a carboxyl group, and an alkali metal, characterized in that: mixing water, a polyvalent metal compound and an organic acid having a carboxyl group to prepare a mother liquor, and then adding a phosphoric acid source and an alkali metal by at least one method selected from the following (a), (b), (c), (d) and (e):
(a) adding an alkali metal phosphate and/or an alkali metal of condensed phosphoric acid;
(b) simultaneously adding alkali metal phosphate and/or alkali metal and alkali metal salt of condensed phosphoric acid;
(c) simultaneously adding phosphoric acid and/or condensed phosphoric acid and alkali metal salt;
(d) adding an alkali metal phosphate and/or an alkali metal of condensed phosphoric acid, and then adding an alkali metal salt;
(e) phosphoric acid and/or condensed phosphoric acid is added, followed by the addition of an alkali metal salt.
The second aspect of the present invention is a method for producing a food additive slurry composition, comprising: mixing water, a polyvalent metal compound and an organic acid having a carboxyl group to prepare a mother liquor, adding a phosphoric acid source and an alkali metal by at least one method selected from the following (a), (b), (c), (d) and (e), adding 2 to 80 parts by weight of an emulsion stabilizer to 100 parts by weight of a solid portion of the thus obtained food additive slurry composition containing a polyvalent metal, a phosphoric acid ion, an organic acid having a carboxyl group and an alkali metal, and dispersing the obtained mixed slurry with a pulverizer and/or a disperser:
(a) adding an alkali metal phosphate and/or an alkali metal of condensed phosphoric acid;
(b) simultaneously adding alkali metal phosphate and/or alkali metal and alkali metal salt of condensed phosphoric acid;
(c) simultaneously adding phosphoric acid and/or condensed phosphoric acid and alkali metal salt;
(d) adding an alkali metal phosphate and/or an alkali metal of condensed phosphoric acid, and then adding an alkali metal salt;
(e) phosphoric acid and/or condensed phosphoric acid is added, followed by the addition of an alkali metal salt.
The third aspect of the present invention is a food additive powder composition characterized by powder-drying the food additive slurry composition obtained by the above-mentioned production method.
A fourth aspect of the present invention is a food composition obtained by adding the food additive composition obtained by the above-mentioned method.
Best Mode for Carrying Out The Invention
The present invention is described in detail below.
Examples of the polyvalent metal compound used in the present invention include calcium hydroxide, magnesium hydroxide, iron hydroxide, calcium oxide, magnesium oxide, iron oxide, calcium chloride, magnesium chloride, iron chloride, calcium carbonate, magnesium carbonate, iron carbonate, calcium nitrate, magnesium nitrate, iron nitrate, calcium sulfate, magnesium sulfate, iron sulfate, calcium phosphate, magnesium phosphate, iron phosphate, ferric pyrophosphate, dolomite, and the like, and 2 or more of these compounds may be used alone or in combination as necessary. In order to obtain a food additive slurry composition having a better dispersibility, it is preferable to use at least one selected from the group consisting of calcium hydroxide, magnesium hydroxide, iron hydroxide, calcium oxide, magnesium oxide, iron oxide, magnesium carbonate, calcium carbonate, iron carbonate, and dolomite.
Examples of the organic acid having a carboxyl group used in the present invention include malic acid, succinic acid, citric acid, adipic acid, fumaric acid, glutamic acid, and alkali metal salts and polyvalent metal salts thereof, and 2 or more thereof may be used alone or in combination as necessary. In order to obtain a more dispersible food additive slurry composition, it is preferable to use at least one of citric acid, potassium citrate, sodium citrate, calcium citrate, magnesium citrate, ferric ammonium citrate, ferric citrate, and ferric sodium citrate.
The phosphoric acid source and the alkali metal used in the present invention are alkali metal phosphates and/or alkali metals of condensed phosphoric acid, for example, sodium salts and potassium salts of phosphoric acid, sodium salts and potassium salts of condensed phosphoric acid, mixtures of phosphoric acid with sodium salts and potassium salts, and mixtures of condensed phosphoric acid with sodium salts and potassium salts, and 2 or more thereof may be used alone or in combination as required.
As the phosphoric acid source and the alkali metal used in the present invention, phosphoric acid and/or condensed phosphoric acid and alkali metal salts such as sodium hydroxide, potassium hydroxide, sodium oxide, potassium oxide, sodium carbonate, sodium hydrogencarbonate, potassium carbonate and potassium hydrogencarbonate, which may be used singly or in combination of 2 or more as required, may be used.
The condensed phosphoric acid used in the present invention includes pyrophosphoric acid, tripolyphosphoric acid, tetrapolyphosphoric acid, pentapolyphosphoric acid, hexametaphosphoric acid and the like, and 2 or more of these may be used alone or in combination as necessary.
In the production method of the first aspect of the present invention, water, a polyvalent metal compound and an organic acid having a carboxyl group are mixed to prepare a mother liquor, and then a phosphoric acid source and an alkali metal are added by at least one method selected from the following (a), (b), (c), (d) and (e), to obtain a food additive slurry composition containing a polyvalent metal, a phosphoric acid ion, an organic acid having a carboxyl group and an alkali metal.
(a) Adding an alkali metal phosphate and/or an alkali metal of condensed phosphoric acid.
(b) Simultaneously adding alkali metal phosphate and/or alkali metal and alkali metal salt of condensed phosphoric acid.
(c) Adding phosphoric acid and/or condensed phosphoric acid and alkali metal salt at the same time.
(d) An alkali metal phosphate and/or an alkali metal of condensed phosphoric acid is added, and then an alkali metal salt is added.
(e) Phosphoric acid and/or condensed phosphoric acid is added, followed by the addition of an alkali metal salt.
In order to obtain the food additive slurry composition of the present invention, it is preferable that the molar ratio of each component in the preparation is within a specific range. That is, the polyvalent metal ion and the organic acid ion having a carboxyl group are in the range of 0.8: 1 to 20: 1, and in order to obtain a food additive slurry composition having a better dispersibility, the ratio is preferably in the range of 1.8: 1 to 4: 1, and more preferably in the range of 1.8: 1 to 2.7: 1. The ratio of the organic acid ion having a carboxyl group to the phosphate ion is 1: 0.6 to 1: 13.2, and in order to obtain a food additive slurry composition having a better dispersibility, the ratio is preferably 1: 1 to 1: 2.4, and more preferably 1: 1.3 to 1: 1.85. The ratio of the organic acid ion having a carboxyl group to the alkali metal ion is 1: 0.5 to 1: 8, and in order to obtain a food additive slurry composition having a better dispersibility, the ratio is preferably 1: 1.5 to 1: 5, and more preferably 1: 2 to 1: 4.
When the molar ratio of the polyvalent metal ion to the organic acid ion having a carboxyl group is less than 0.8, the dispersion state is liable to be unstable, which is not preferable; when the molar ratio exceeds 20, the polyvalent metal ion is likely to remain in an ionic state, and therefore, when used in milk or the like, for example, the stability of the protein is likely to be impaired, and the protein tends to be thickened, and in extreme cases, gelation tends to cause deterioration in flavor, which is not preferable.
When the molar ratio of the phosphate ion to the organic acid having a carboxyl group is less than 0.6, the dispersion state tends to be unstable, which is not preferable; when the molar ratio exceeds 13.2, inorganic polyvalent metal aggregates tend to be easily formed, and when used in, for example, cow milk, the inorganic polyvalent metal aggregates are undesirably precipitated in a large amount at the bottom of the vessel.
When the molar ratio of the alkali metal ion to the organic acid having a carboxyl group is less than 0.5, the dispersion state tends to be unstable, which is not preferable; when the molar ratio exceeds 8, the basicity tends to be too strong, and when a strong basic substance is added to various foods, the flavor tends to be impaired, which is not preferable.
The order of mixing water, the polyvalent metal compound and the organic acid having a carboxyl group is not particularly limited in the preparation of the mother liquor of the present invention, and the phosphoric acid source and the alkali metal may be added by any one or two or more methods selected from the above-mentioned (a), (b), (c), (d) and (e) after the preparation of the mother liquor.
In order to obtain a food additive slurry composition having a better dispersibility, the method of adding the phosphoric acid source and the alkali metal preferably includes any one method selected from the above-mentioned methods (d) and (e).
The essential condition in the present invention is that after mixing water, a polyvalent metal compound and an organic acid having a carboxyl group to prepare a mother liquor, a phosphoric acid source and an alkali metal are added by at least one method selected from the above-mentioned (a), (b), (c), (d) and (e) and mixed with stirring. When the order of addition of the above components is changed, for example, when adding and mixing phosphoric acid and an alkali metal to water and a polyvalent metal compound and then adding and mixing an organic acid having a carboxyl group, a food additive slurry composition having a good dispersion state cannot be prepared.
The temperature at which the components are mixed to prepare the food additive slurry composition of the present invention is not particularly limited, but is preferably in the range of 1 to 70 ℃ and more preferably in the range of 10 to 40 ℃ from the viewpoint of obtaining a food additive slurry composition having a better dispersibility. It is more preferable to mix all the components and heat the mixture to a temperature in the range of 80 to 230 ℃ because the stability over a long period of time is more easily exhibited.
When the liquid temperature during mixing exceeds 70 ℃, coarse particles tend to be formed in the liquid, and it is difficult to maintain stable dispersion characteristics for a long time, which is not preferable, and when the liquid temperature is less than 1 ℃, the solvent water tends to freeze easily, and it tends to be difficult to obtain a composition having good dispersibility.
The pH of the food additive slurry composition of the present invention is usually in the range of 5.5 to 12, but in view of the dispersion stability of the added food or the influence of pH change on the flavor, the pH is preferably in the range of 5.5 to 8.0, and more preferably in the range of 6.0 to 7.2. When the pH is less than 5.5 and exceeds 12, food having a problem in dispersion stability is easily obtained, and therefore, this is not preferable. The food additive slurry composition of the present invention has excellent dispersion stability for foods in the neutral-alkaline region, and has a slight problem in dispersion stability for foods in the acidic region such as yogurt.
Therefore, in order to obtain dispersion stability in the acidic region and dispersion stability for a longer period of time such as canned beverages, the production method according to the second aspect of the present invention is preferably such that the emulsion stabilizer content is 2 to 80 parts by weight relative to 100 parts by weight of the solid portion of the food additive slurry composition (hereinafter referred to as α) containing the polyvalent metal, the phosphate ion, the organic acid having a carboxyl group and the alkali metal obtained by the above method, and the mixed slurry is dispersed with a pulverizer and/or a disperser to produce a food additive slurry composition (hereinafter referred to as β).
When the emulsion stabilizer is less than 2 parts by weight based on 100 parts by weight of the solid portion of the food additive slurry composition (α) of the present invention, it is not preferable because it is difficult to maintain emulsion stability for a long period of time and to exert a dispersion stabilizing effect on foods in an acidic region when the food additive slurry composition (β) is added to foods such as canned fruit juice and yogurt in the form of a beverage; on the other hand, when the amount of the polymer is more than 80 parts by weight, the viscosity of the product is increased, which is not preferable in terms of texture, and the viscosity of the product is increased, so that it is difficult to produce the polymer at a high concentration in terms of handling, and the polymer can be produced only by reducing the concentration of the solid portion, which is not preferable from the viewpoint of economy.
Examples of the emulsion stabilizer used in the present invention include gellan gum, carrageenan, sodium alginate, guar gum, karaya gum, carboxymethyl cellulose (hereinafter referred to as CMC), propylene glycol alginate (hereinafter referred to as PGA), gum arabic, tamarind gum, ガデイガム, tragacanth gum, xanthan gum, pullulan, カシアガム, locust bean gum, arabinogalactan, スクレロガム, a condensed phosphate, a sucrose fatty acid ester having an HLB of 8 or more, a polyglycerol fatty acid ester, lecithin, a modified starch, and soybean polysaccharides, and 2 or more thereof may be used alone or in combination as necessary, and in order to obtain dispersion stability for a longer period of time, it is preferable to use a member selected from the group consisting of sucrose fatty acid esters having an HLB of 8 or more, PGA, CMC, gum arabic, arabinogalactan, a condensed phosphate, a polyglycerol fatty acid ester, lecithin, and the like, At least one of modified starches.
The pulverizer and/or disperser used in the present invention are not particularly limited, and a wet pulverizer such as a ball mill, a sand mill, コボ - ルミル; ultrasonic disperser, micronizing devices ナノマイザ -, マイクロフルイタイザ -, ULTIMAIZER アルテイマイザ -, homogenizer, and other emulsifying and dispersing devices.
The food additive powder compositions (α), (β) according to the third aspect of the present invention can be prepared by powder-drying the food additive slurry compositions (α), (β) prepared as described above. In the drying of the food additive slurry compositions (α) and (β), the dryer is not particularly limited, but from the viewpoint of preventing the deterioration of various surface-treating agents, it is preferable to carry out the drying in an extremely short time, and from this viewpoint, a spray dryer, a droplet spray dryer such as a slurry dryer using a ceramic medium in a heated fluid state, or a reduced pressure dryer is preferably used.
The weight-average particle diameter K (μm) in the particle size distribution of the food additive composition (α) or (β) of the present invention preferably satisfies the following condition (χ), and in the case of food applications requiring long-term storage dispersion stability, the condition (ψ) is preferably satisfied, and the condition (ω) is more preferably satisfied.
(χ)0.01≤K≤0.8
(ψ)0.01≤K≤0.3
(χ)0.01≤K≤0.1
If the weight-average particle diameter of the food additive compositions (α) and (β) is larger than 0.8 μm in the particle size distribution, the food additive compositions (α) and (β) are liable to settle, and thus cannot be used for food applications which can be stored for a long period of time. On the other hand, if the average particle size is too small, the solubility of various minerals tends to increase, and for example, if the average particle size is too small, proteins and the like in cow milk tend to easily aggregate, and therefore, it is preferably 0.01 μm or more.
The weight-average particle diameter in the particle size distribution of the food additive compositions (α) and (β) of the present invention is calculated by the following measurement conditions. The weight-average particle diameter in the particle size distribution of each mineral in the food additive composition (α), (β) of the present invention is calculated by measurement under the following conditions.
Measurement machine: shimadzu corporation SA-CP4
Preparation of a sample: the food additive compositions (. alpha.,. beta.) were dropped into a solvent at 20 ℃ as described below to prepare a particle size distribution measuring sample.
Solvent: ion exchange water
Pre-dispersing: ultrasonic homogenerizer (Nippon Kogyo Co., Ltd.) with a cell phone
Measuring temperature: 20.0 ℃ plus or minus 2.5 DEG C
When water-soluble calcium in the form of an inorganic or organic acid is added to a food such as cow's milk, soluble calcium ions tend to interfere with the stability of proteins in cow's milk, and a certain amount or more cannot be mixed, but the food additive compositions (α) and (β) of the present invention are compositions having both the form of an organic acid and the form of an inorganic acid, and the calcium ion concentration in the food additive compositions (α) and (β) is extremely low, so that the above-mentioned problems occurring when soluble calcium in the form of an inorganic or organic acid is added do not occur even when added to a food such as cow's milk.
The calcium ion concentration in the present invention is measured and calculated under the following conditions.
Measurement machine: ION METER IM-40S manufactured by east Asia electric wave industry
Preparation of a sample: the food additive compositions (. alpha.,. beta.) were prepared at 7% by weight and centrifuged at 10,000rpm for 1 hour to obtain a supernatant as a measurement sample.
Solvent: ion exchange water
The food additive compositions (α), (β) prepared according to the above-mentioned methods are excellent in redispersibility in water and can be easily dispersed in water without using a special disperser, stirrer or the like.
Therefore, when a food such as mineral-fortified cow's milk is prepared using the food additive compositions (α) and (β) of the present invention, it is sufficient to disperse the food additive compositions (α) and (β) in cow's milk by directly adding the food additive compositions (α) and (β) prepared by the method of the present invention to cow's milk and vigorously stirring the mixture, and there is no effect even if an aqueous dispersion of minerals obtained by previously dispersing the food additive compositions (α) and (β) in water is added to cow's milk. In addition, the reduced milk may be prepared by adding the food additive composition (α) or (β) of the present invention to cream or cream-making oil dissolved at a temperature of about 60 ℃, dispersing the resulting mixture by high-speed stirring, adding reduced skim milk or skim milk thereto, and homogenizing the resulting mixture.
The mineral-fortified milk and the like produced by these methods have a greatly reduced amount of minerals to be removed by the clarifier as compared with the case of adding minerals produced by conventional methods. That is, the minerals can be kept extremely stable in cow's milk, yogurt, and fruit juices to which the food additive compositions (α) and (β) of the present invention are added. The food additive compositions (α) and (β) of the present invention have good mineral dispersibility, and therefore, when added to milk or the like, they can be completed within a short stirring time, and therefore, mineral aggregation which is visible when cream is stirred for a long time does not occur. Further, the food additive slurry compositions (α), (β) and powder compositions of the present invention do not cause a peculiar taste and odor due to the water-soluble calcium agent and gelation of the product even when added in a large amount to cow milk, milk-containing coffee, or the like, and do not affect the flavor and taste of the product.
The food additive composition (α) and (β) of the present invention may be used in cream, soup, coffee, black tea, oolong tea, soybean milk, sports drink, ニア - ウオ - タ first-class liquid food; alcoholic beverages such as wine and liquor; for the purpose of mineral fortification, foods such as cheese, chewing gum, bread, snack, and flour, and tablets are used.
The food additive composition (alpha) and (beta) of the invention are mixed with water-soluble mineral substances in the form of inorganic or organic acids, such as calcium lactate, calcium chloride, magnesium chloride, ferric ammonium citrate, and the like; the combination of water-insoluble inorganic mineral agents such as calcium carbonate, calcium phosphate, dolomite, trimagnesium phosphate and ferric pyrophosphate does not cause any problem.
The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited to these examples. In the following description,% and parts indicate% by weight and parts by weight unless otherwise specified.
Example 1
A mother liquor was prepared by mixing 1142.9g of water with 155.4g of calcium hydroxide and 192g of citric acid (anhydrous) with stirring. Then, 343g of 40% phosphoric acid was added to the mother liquor and stirred, and finally 224g of 50% potassium hydroxide was added thereto and stirred well to prepare a slurry composition of a food additive. The temperature at which the slurry was mixed was 50 ℃. The slurry was then heated at 120 ℃ for 30 minutes in an autoclave to prepare a food additive slurry composition. The mol ratio of the components is 2.1: 1.0: 1.4: 2.0.
The food additive slurry composition has a particle size distribution in which the weight-average particle diameter of the food additive is 0.11 μm. The concentration of the solid portion of the food additive slurry composition was 25.1%. The food additive slurry composition had a calcium ion concentration of 0 mg/l.
The resulting food additive slurry composition had very low viscosity and had no problem at all with respect to fluidity.
Example 2
A mother liquor was prepared by mixing 1142.9g of water with 155.4g of calcium hydroxide and 192g of citric acid (anhydrous) and stirring. Next, 609.6g of 40% dipotassium hydrogenphosphate was added to the mother liquor and stirred, and finally 112g of 50% potassium hydroxide was added thereto and stirred well to prepare a food additive slurry composition. The temperature at which the slurry was mixed was 50 ℃. The slurry was then heated at 120 ℃ for 30 minutes by means of an autoclave to prepare a food additive slurry composition. The mol ratio of the components is 2.1: 1.0: 1.4: 3.8.
The food additive slurry composition has a particle size distribution in which the weight-average particle diameter of the food additive is 0.14 μm. The concentration of the solid portion of the food additive slurry composition was 24.3%. The food additive slurry composition had a calcium ion concentration of 0 mg/l.
The resulting food additive slurry composition had very low viscosity and had no problem at all with respect to fluidity.
Example 3
A mother liquor was prepared by mixing 1142.9g of water with 155.4g of calcium hydroxide and 192g of citric acid (anhydrous) and stirring. 742.9g of 40% tripotassium phosphate was then added to the mother liquor and sufficiently stirred to prepare a food additive slurry composition. The temperature at which the slurry was mixed was 50 ℃. The slurry was then heated at 120 ℃ for 30 minutes by means of an autoclave to prepare a food additive slurry composition. The mol ratio of the components is 2.1: 1.0: 1.4: 4.2.
The food additive slurry composition has a particle size distribution in which the weight-average particle diameter of the food additive is 0.17 μm. The concentration of the solid portion of the food additive slurry composition was 23.9%. The food additive slurry composition had a calcium ion concentration of 0 mg/l.
The resulting food additive slurry composition had very low viscosity and had no problem at all with respect to fluidity.
Example 4
A food additive slurry composition was prepared in the same manner as in example 1, except that phosphoric acid and potassium hydroxide were added simultaneously to a mother liquor obtained by mixing and stirring water, calcium hydroxide and citric acid (anhydrous). The mol ratio of the components is 2.1: 1.0: 1.4: 2.0.
The food additive slurry composition has a particle size distribution of the food additive wherein the weight-average particle diameter is 0.15 μm. The concentration of the solid portion of the food additive slurry composition was 25.0%. The food additive slurry composition had a calcium ion concentration of 0 mg/l.
The resulting food additive slurry composition had very low viscosity and had no problem at all with respect to fluidity.
Example 5
A food additive slurry composition was prepared in the same manner as in example 2, except that dipotassium hydrogenphosphate and potassium hydroxide were added simultaneously to a mother liquor obtained by mixing and stirring water, calcium hydroxide and citric acid (anhydrous). The mol ratio of the components is 2.1: 1.0: 1.4: 3.8.
The food additive slurry composition has a particle size distribution in which the weight-average particle diameter of the food additive is 0.18 μm. The concentration of the solid portion of the food additive slurry composition was 24.3%. The food additive slurry composition had a calcium ion concentration of 0 mg/l.
The resulting food additive slurry composition had very low viscosity and had no problem at all with respect to fluidity.
Example 6
A food additive slurry composition was prepared in the same manner as in example 1, except that the molar ratio of each component was changed as follows. The mol ratio of the components is 2.8: 1.0: 2.1: 2.8.
The food additive slurry composition has a particle size distribution in which the weight-average particle diameter of the food additive is 0.25 μm. The concentration of the solid portion of the food additive slurry composition was 28.6%. The calcium ion concentration of the food additive slurry composition was 0.2 mg/l.
The resulting food additive slurry composition had very low viscosity and had no problem at all with respect to fluidity.
Example 7
A food additive slurry composition was prepared in the same manner as in example 1, except that the molar ratio of each component was changed as follows. The mol ratio of the components is 3.3: 1.0: 2.7: 4.2.
The food additive slurry composition has a particle size distribution in which the weight-average particle diameter of the food additive is 0.32 μm. The concentration of the solid portion of the food additive slurry composition was 30.2%. The calcium ion concentration of the food additive slurry composition was 0.2 mg/l.
The resulting food additive slurry composition had very low viscosity and had no problem at all with respect to fluidity.
Example 8
A food additive slurry composition was prepared in the same manner as in example 2, except that the molar ratio of each component was changed as follows. The mol ratio of the components is 2.5: 1.0: 2.1: 5.0.
The food additive slurry composition has a particle size distribution in which the weight-average particle diameter of the food additive is 0.24 μm. The concentration of the solid portion of the food additive slurry composition was 26.2%. The calcium ion concentration of the food additive slurry composition was 0.2 mg/l.
The resulting food additive slurry composition had very low viscosity and had no problem at all with respect to fluidity.
Example 9
A food additive slurry composition was prepared in the same manner as in example 1, except that calcium hydroxide was replaced with calcium oxide. The mol ratio of the components is 2.1: 1.0: 1.4: 2.0.
The food additive slurry was then concentrated by a concentrator to prepare a food additive slurry having a concentration of the solid portion of 35.5%.
The food additive slurry composition has a particle size distribution in which the weight-average particle diameter of the food additive is 0.59. mu.m. The calcium ion concentration of the food additive slurry composition was 0.8 mg/l.
The resulting food additive slurry composition had very low viscosity and had no problem at all with respect to fluidity.
Example 10
A food additive slurry composition was prepared in the same manner as in example 1, except that calcium carbonate was used instead of calcium hydroxide. The mol ratio of the components is 2.1: 1.0: 1.4: 2.0.
The food additive slurry composition has a particle size distribution in which the weight-average particle diameter of the food additive is 0.16 μm. The concentration of the solid portion of the food additive slurry composition was 25.3%. The calcium ion concentration of the food additive slurry composition was 0.1 mg/l.
The resulting food additive slurry composition had very low viscosity and had no problem at all with respect to fluidity.
Example 11
A food additive slurry composition was prepared in the same manner as in example 1, except that the mixing temperature in the preparation of the aqueous food additive suspension was changed to 20 ℃. The mol ratio of the components is 2.1: 1.0: 1.4: 2.0.
The food additive slurry composition has a particle size distribution of 0.08 μm weight-average particle diameter. The concentration of the solid portion of the food additive slurry composition was 24.8%. The food additive slurry composition had a calcium ion concentration of 0 mg/l.
The resulting food additive slurry composition had very low viscosity and had no problem at all with respect to fluidity.
Example 12
A food additive slurry composition was prepared in the same manner as in example 1, except that the mixed slurry was not heated at 120 ℃ for 30 minutes in an autoclave. The mol ratio of the components is 2.1: 1.0: 1.4: 2.0.
The food additive slurry composition has a particle size distribution in which the weight-average particle diameter of the food additive is 0.38 μm. The concentration of the solid portion of the food additive slurry composition was 25.2%. The calcium ion concentration of the food additive slurry composition was 0.3 mg/l.
The resulting food additive slurry composition had very low viscosity and had no problem at all with respect to fluidity.
Example 13
A food additive slurry composition was prepared in the same manner as in example 1 except that 81.4g of calcium hydroxide and 58.3g of magnesium hydroxide were used in place of 155.4g of calcium hydroxide. The mol ratio of the components is 1.1: 1.0: 1.4: 2.0.
The food additive slurry composition has a particle size distribution in which the weight-average particle diameter of the food additive is 0.28. mu.m. The concentration of the solid portion of the food additive slurry composition was 24.4%. The calcium ion concentration of the food additive slurry composition was 0.5 mg/l.
The resulting food additive slurry composition had very low viscosity and had no problem at all with respect to fluidity.
Example 14
A food additive slurry composition was prepared in the same manner as in example 1 except that 151.7g of calcium hydroxide and 4.5g of ferrous hydroxide were used in place of 155.4g of calcium hydroxide. The mol ratio of the components is 2.05: 0.05: 1.0: 1.4: 2.0.
The food additive slurry composition has a particle size distribution in which the weight-average particle diameter of the food additive is 0.26 μm. The concentration of the solid portion of the food additive slurry composition was 25.0%. The calcium ion concentration of the food additive slurry composition was 0.3 mg/l.
The resulting food additive slurry composition had very low viscosity and had no problem at all with respect to fluidity.
Example 15
A food additive slurry composition was prepared in the same manner as in example 1 except that 112g of 50% potassium hydroxide and 80g of 50% sodium hydroxide were used in place of 224g of 50% potassium hydroxide. The mol ratio of the components is 2.1: 1.0: 14: 1.0.
The food additive slurry composition has a particle size distribution in which the weight-average particle diameter of the food additive is 0.17 μm. The concentration of the solid portion of the food additive slurry composition was 24.7%. The calcium ion concentration of the food additive slurry composition was 0.2 mg/l.
The resulting food additive slurry composition had very low viscosity and had no problem at all with respect to fluidity.
Example 16
The food additive slurry composition obtained in example 1 was dried by a spray dryer to obtain a food additive composition powder. Adding 20 parts of polyglycerol fatty acid ester and water to 100 parts of the food additive powder, stirring and mixing to obtain a mixed slurry with a solid content of 35% of the food additive composition, and wet-pulverizing with KD-guided ball-milling wet pulverizer (WAB) to obtain food additive slurry composition. The food additive composition in the food additive slurry has a weight-average particle diameter of 0.03 μm in particle size distribution. The calcium ion concentration of the food additive slurry composition was 0.2 mg/l.
The resulting high-concentration food additive slurry had a very low viscosity and had no problem at all with respect to fluidity.
Example 17
The food additive slurry composition obtained in example 1 was dried by a spray dryer to obtain a food additive composition powder. Adding 10 parts of propylene glycol alginate and water to 100 parts of the food additive composition powder, stirring and mixingMixing, preparing mixed slurry with 30% solid part concentration of food additive composition, and homogenizing with homogenizer at 150kg/cm2Is dispersed under a pressure of (2) to obtain a food additive slurry composition. The food additive slurry has a weight-average particle size of 0.05 μm in the particle size distribution of the food additive. The calcium ion concentration of the food additive slurry composition was 0.3 mg/l.
The resulting high-concentration food additive slurry had a very low viscosity and had no problem at all with respect to fluidity.
Example 18
A food additive slurry composition was prepared in the same manner as in example 1, except that the molar ratio of each component was changed as follows. The mol ratio of the components is 19.1: 1.0: 12.6: 0.8.
The food additive slurry composition has a particle size distribution in which the weight-average particle diameter of the food additive is 0.28. mu.m. The concentration of the solid portion of the food additive slurry composition was 22.6%. The calcium ion concentration of the food additive slurry composition was 0.2 mg/l.
The resulting food additive slurry composition had very low viscosity and had no problem at all with respect to fluidity.
Comparative example 1
A food additive slurry composition was prepared according to the method of example 71 in Japanese patent application laid-open No. Sho 55-84327.
That is, 3866g of water and 296.0g of calcium hydroxide were mixed and stirred, then 224g of potassium hydroxide was mixed and stirred, then 229.8g of 85.3% phosphoric acid was added and stirred, and finally 384g of citric acid (anhydrous) was added and stirred well to prepare a food additive slurry composition. The temperature of the slurry during mixing was 30 ℃. The slurry was then heated at 200F (about 93 ℃ C.) for 30 minutes in an autoclave to prepare a food additive slurry composition. The mol ratio of the components is 2.0: 1.0: 2.0.
The food additive slurry composition has a particle size distribution in which the weight-average particle diameter of the food additive is 1.45 μm. The concentration of the solid portion of the food additive slurry composition was 11.0%. The calcium ion concentration of the food additive slurry composition was 1.0 mg/l.
The resulting food additive slurry composition had very low viscosity and had no problem at all with respect to fluidity.
Comparative example 2
A food additive slurry composition was prepared according to the method of example 84 in Japanese patent application laid-open No. Sho 55-84327.
That is, 8700g of water and 192.4g of calcium hydroxide were mixed and stirred, 551.9g of tripotassium phosphate was added and stirred, 499.2g of citric acid (anhydrous) was finally added and stirred well to prepare a food additive slurry composition. The temperature of the slurry during mixing was 30 ℃. The slurry was then heated at 200F (about 93 ℃ C.) for 30 minutes in an autoclave to prepare a food additive slurry composition. The mol ratio of the components is 1.0: 3.0.
The food additive slurry composition has a particle size distribution in which the weight-average particle diameter of the food additive is 1.05 μm. The concentration of the solid portion of the food additive slurry composition was 12.5%. The calcium ion concentration of the food additive slurry composition was 1.2 mg/l.
The resulting food additive slurry composition had very low viscosity and had no problem at all with respect to fluidity.
Comparative example 3
The food additive slurry composition prepared in comparative example 1 was left to stand at 20 ℃ for 24 hours. As a result, the food additive slurry composition was separated into a white turbid liquid layer and a sediment layer 2. The white turbid liquid layer was collected and left to stand for 24 hours, and then separated into a white turbid liquid layer and a precipitate layer 2. The white turbid liquid layer was concentrated by a concentrator to prepare a food additive slurry composition having a solid portion concentration of 36%.
The food additive slurry composition has a particle size distribution in which the weight-average particle diameter of the food additive is 0.12 μm. The calcium ion concentration of the food additive slurry composition was 0.3 mg/l.
As described above, comparative example 3 is a food additive syrup composition prepared by collecting the supernatant part of comparative example 1 and concentrating, and the dispersion state of the obtained substance is greatly different from that of comparative example 1, and a substance excellent in dispersion state is obtained. However, the calcium content of the obtained food additive slurry composition was measured, and as a result, the feed amount was 15%, and the utilization rate of raw materials was very poor.
Comparative example 4
A food additive slurry composition was prepared in the same manner as in comparative example 3, except that the food additive slurry composition prepared in comparative example 2 was used.
The food additive slurry composition has a particle size distribution of 0.09 μm in weight-average particle diameter. The calcium ion concentration of the food additive slurry composition was 0.2 mg/l.
The calcium content of the obtained food additive slurry composition was measured, and as a result, the feed amount was 17%, and the raw material utilization rate was very poor.
Comparative example 5
The order of addition was changed as follows: 1142.9g of water and 155.4g of calcium hydroxide were mixed and stirred, then 224g of 50% potassium hydroxide was mixed and stirred, then 343g of 40% phosphoric acid was added and stirred, and finally 192g of citric acid (anhydrous) was added and stirred well. Except for this, a food additive slurry composition was prepared in the same manner as in example 1.
The molar ratio of the components is 2.1: 1.0: 1.4: 2.0.
The food additive slurry composition has a particle size distribution in which the weight-average particle diameter of the food additive is 1.71 μm. The concentration of the solid portion of the food additive slurry composition was 25.0%. The calcium ion concentration of the food additive slurry composition was 1.3 mg/l.
As described above, comparative example 5 was a food additive slurry composition prepared by using the same raw materials as in example 1 in the same proportions and changing the order of addition, but the obtained product was completely different from the dispersion state of example 1 and the dispersion state was extremely poor.
Comparative example 6
The order of addition was changed as follows: 1142.9g of water and 155.4g of calcium hydroxide were mixed and stirred, then 609.6g of 40% dipotassium hydrogen phosphate was mixed and stirred, and finally 192g of citric acid (anhydrous) was added and stirred well. Except for this, a food additive slurry composition was prepared in the same manner as in example 2. The mol ratio of the components is 2.1: 1.0: 1.4: 3.8.
The food additive slurry composition has a particle size distribution in which the weight-average particle diameter of the food additive is 1.63 μm. The concentration of the solid portion of the food additive slurry composition was 24.3%. The calcium ion concentration of the food additive slurry composition was 1.5 mg/l.
Comparative example 7
A food additive slurry composition was prepared in the same manner as in comparative example 5, except that the molar ratio of each component was changed as follows. The mol ratio of the components is 3.3: 1.0: 2.7: 4.2.
The food additive slurry composition has a particle size distribution in which the weight-average particle diameter of the food additive is 2.82 μm. The concentration of the solid portion of the food additive slurry composition was 30.3%. The calcium ion concentration of the food additive slurry composition was 2.2 mg/l.
Comparative example 8
A food additive slurry composition was prepared in the same manner as in comparative example 5, except that calcium hydroxide was replaced with calcium oxide. The mol ratio of the components is 2.1: 1.0: 1.4: 2.0.
The food additive slurry was then concentrated by a concentrator to prepare a food additive slurry having a concentration of a solid portion of 23.6%.
The food additive slurry composition has a particle size distribution in which the weight-average particle diameter of the food additive is 2.62 μm. The calcium ion concentration of the food additive slurry composition was 1.8 mg/l.
Comparative example 9
A food additive slurry composition was prepared in the same manner as in comparative example 5, except that calcium carbonate was used instead of calcium hydroxide. The mol ratio of the components is 2.1: 1.0: 1.4: 2.0.
The food additive slurry composition has a particle size distribution of 1.99 μm weight-average particle diameter. The concentration of the solid portion of the food additive slurry composition was 26.9%. The calcium ion concentration of the food additive slurry composition was 1.1 mg/l.
Comparative example 10
A food additive slurry composition was prepared in the same manner as in comparative example 5, except that the mixing temperature in the preparation of the food additive slurry composition was changed to 20 ℃. The mol ratio of the components is 2.1: 1.0: 1.4: 2.0.
The food additive slurry composition has a particle size distribution in which the weight-average particle diameter of the food additive is 1.53 μm. The concentration of the solid portion of the food additive slurry composition was 24.0%. The calcium ion concentration of the food additive slurry composition was 1.3 mg/l.
Comparative example 11
A food additive slurry composition was prepared in the same manner as in comparative example 5, except that 81.4g of calcium hydroxide and 58.3g of magnesium hydroxide were used in place of 155.4g of calcium hydroxide. The mol ratio of the components is 1.1: 1.0: 1.4: 2.0.
The food additive slurry composition has a particle size distribution in which the weight-average particle diameter of the food additive is 2.78 μm. The concentration of the solid portion of the food additive slurry composition was 24.4%. The calcium ion concentration of the food additive slurry composition was 1.6 mg/l.
Comparative example 12
A food additive slurry composition was prepared in the same manner as in comparative example 5, except that 151.7g of calcium hydroxide and 4.5g of ferrous hydroxide were used in place of 155.4g of calcium hydroxide. The mol ratio of the components is 2.05: 0.05: 1.0: 1.4: 2.0.
The food additive slurry composition has a particle size distribution in which the weight-average particle diameter of the food additive is 2.38 μm. The concentration of the solid portion of the food additive slurry composition was 24.3%. The calcium ion concentration of the food additive slurry composition was 2.1 mg/l.
TABLE 1
| Polyvalent Metal Compound A | Organic acid B | Phosphoric acid sourceC | Alkali metal compound D | Molar ratio of A to B | C/B molar ratio | D/B molar ratio | Temperature (. degree.C.) | Emulsion stabilizer | The solid portion% | Weight average particle size (μm) | Manufacturing method | |
| Example 1 | Ca(OH)2 | Citric acid | Phosphoric acid | KOH | 2.1∶1 | 1.4∶1 | 2.0∶1 | 50 | - | 25.1 | 0.11 | e |
| Example 2 | Ca(OH)2 | Citric acid | Dipotassium hydrogen phosphate | KOH | 2.1∶1 | 1.4∶1 | 3.8∶1 | 50 | - | 24.3 | 0.14 | d |
| Example 3 | Ca(OH)2 | Citric acid | Tripotassium phosphate | - | 2.1∶1 | 1.4∶1 | 4.2∶1 | 50 | - | 23.9 | 0.17 | a |
| Example 4 | Ca(OH)2 | Citric acid | Phosphoric acid | KOH | 2.1∶1 | 1.4∶1 | 2.0∶1 | 50 | - | 25.0 | 0.15 | b |
| Example 5 | Ca(OH)2 | Citric acid | Dipotassium hydrogen phosphate | KOH | 2.1∶1 | 1.4∶1 | 3.8∶1 | 50 | - | 24.3 | 0.18 | c |
| Example 6 | Ca(OH)2 | Citric acid | Phosphoric acid | KOH | 2.8∶1 | 2.1∶1 | 2.8∶1 | 50 | - | 28.6 | 0.25 | e |
| Example 7 | Ca(OH)2 | Citric acid | Phosphoric acid | KOH | 3.3∶1 | 2.7∶1 | 4.2∶1 | 50 | - | 30.2 | 0.32 | e |
| Example 8 | Ca(OH)2 | Citric acid | Dipotassium hydrogen phosphate | KOH | 2.5∶1 | 2.1∶1 | 5.0∶1 | 50 | - | 26.2 | 0.24 | d |
| Example 9 | CaO | Citric acid | Phosphoric acid | KOH | 2.1∶1 | 1.4∶1 | 2.0∶1 | 50 | - | 35.5 | 0.59 | e |
| Example 10 | CaCO2 | Citric acid | Phosphoric acid | KOH | 2.1∶1 | 1.4∶1 | 2.0∶1 | 50 | - | 25.3 | 0.16 | e |
| Example 11 | Ca(OH)2 | Citric acid | Phosphoric acid | KOH | 2.1∶1 | 1.4∶1 | 2.0∶1 | 20 | - | 24.8 | 0.08 | e |
| Example 12 | Ca(OH)2 | Citric acid | Phosphoric acid | KOH | 2.1∶1 | 1.4∶1 | 2.0∶1 | 50 | - | 25.2 | 0.38 | e |
| Example 13 | Ca(OH)2Mg(OH)2 | Citric acid | Phosphoric acid | KOH | 2.1∶1 | 1.4∶1 | 2.0∶1 | 50 | - | 24.4 | 0.28 | e |
| Example 14 | Ca(OH)2Fe(OH)2 | Citric acid | Phosphoric acid | KOH | 2.1∶1 | 1.4∶1 | 2.0∶1 | 50 | - | 25.0 | 0.26 | e |
| Example 15 | Ca(OH)2 | Citric acid | Phosphoric acid | KOHNaOH | 2.1∶1 | 1.4∶1 | 2.0∶1 | 50 | - | 24.7 | 0.17 | e |
| Example 16 | Ca(OH)2 | Citric acid | Phosphoric acid | KOH | 2.1∶1 | 1.4∶1 | 2.0∶1 | 50 | PG | 35.0 | 0.03 | e |
| Example 17 | Ca(OH)2 | Citric acid | Phosphoric acid | KOH | 2.1∶1 | 1.4∶1 | 2.0∶1 | 50 | PGA | 30.0 | 0.05 | e |
| Example 18 | Ca(OH)2 | Citric acid | Phosphoric acid | KOH | 19.1∶1 | 12.6∶1 | 0.8∶1 | 50 | - | 22.6 | 0.28 | e |
PG: abbreviations for polyglycerin fatty acid esters
PGA: abbreviation for propylene glycol alginate
The manufacturing method comprises the following steps:
(a) adding an alkali metal phosphate and/or an alkali metal condensed phosphoric acid to a mother liquor mixed with water, a polyvalent metal compound and an organic acid having a carboxyl group.
(b) To a mother liquor obtained by mixing water, a polyvalent metal compound and an organic acid having a carboxyl group, an alkali metal and an alkali metal salt of a phosphoric acid and/or a condensed phosphoric acid are added simultaneously.
(c) To a mother liquor in which water, a polyvalent metal compound and an organic acid having a carboxyl group are mixed, phosphoric acid and/or condensed phosphoric acid and an alkali metal salt are simultaneously added.
(d) A mother liquor obtained by mixing water, a polyvalent metal compound and an organic acid having a carboxyl group is added with an alkali metal of phosphoric acid and/or condensed phosphoric acid, and then an alkali metal salt is added.
(e) Phosphoric acid and/or condensed phosphoric acid is added to a mother liquor in which water, a polyvalent metal compound, and an organic acid having a carboxyl group are mixed, and then an alkali metal salt is added.
TABLE 2
| Polyvalent Metal Compound A | Organic acid B | Phosphoric acid source C | Alkali metal compound D | Molar ratio of A to B | C/B molar ratio | D/B molar ratio | Temperature (. degree.C.) | Emulsion stabilizer | The solid portion% | Weight average particle size (μm) | |
| Comparative example 1 | Ca(OH)2 | Citric acid | Phosphoric acid | KOH | 2.0∶1 | 1.O∶1 | 2.0∶1 | 30 | - | 11.0 | 1.45 |
| Comparative example 2 | Ca(OH)2 | Citric acid | Tripotassium phosphate | - | 1.0∶1 | 1.0∶1 | 3.0∶1 | 30 | - | 12.5 | 1.05 |
| Comparative example 3 | Ca(OH)2 | Citric acid | Phosphoric acid | KOH | 2.0∶1 | 1.0∶1 | 2.0∶1 | 30 | - | 36.0 | 0.12 |
| Comparative example 4 | Ca(OH)2 | Citric acid | Tripotassium phosphate | - | 1.0∶1 | 1.0∶1 | 3.0∶1 | 30 | - | 36.0 | 0.09 |
| Comparative example 5 | Ca(OH)2 | Citric acid | Phosphoric acid | KOH | 2.1∶1 | 1.4∶1 | 2.0∶1 | 50 | - | 25.0 | 1.71 |
| Comparative example 6 | Ca(OH)2 | Citric acid | Dipotassium hydrogen phosphate | KOH | 2.1∶1 | 1.4∶1 | 3.8∶1 | 50 | - | 24.3 | 1.63 |
| Comparative example 7 | Ca(OH)2 | Citric acid | Phosphoric acid | KOH | 3.3∶1 | 2.7∶1 | 4.2∶1 | 50 | - | 30.3 | 2.82 |
| Comparative example 8 | CaO | Citric acid | Phosphoric acid | KOH | 2.1∶1 | 1.4∶1 | 2.0∶1 | 50 | - | 23.6 | 2.62 |
| Comparative example 9 | CaCO3 | Citric acid | Phosphoric acid | KOH | 2.1∶1 | 1.4∶1 | 2.0∶1 | 50 | - | 26.9 | 1.99 |
| Comparative example 10 | Ca(OH)2 | Citric acid | Phosphoric acid | KOH | 2.1∶1 | 1.4∶1 | 2.0∶1 | 20 | - | 24.0 | 1.53 |
| Comparative example 11 | Ca(OH)2Mg(OH)2 | Citric acid | Phosphoric acid | KOH | 2.1∶1 | 1.4∶1 | 2.0∶1 | 50 | - | 24.4 | 2.78 |
| Comparative example 12 | Ca(OH)2Fe(OH)2 | Citric acid | Phosphoric acid | KOH | 2.1∶1 | 1.4∶1 | 2.0∶1 | 50 | - | 24.3 | 2.38 |
Examples 19 to 36 and comparative examples 13 to 24
The food additive slurry compositions obtained in examples 1 to 18 and comparative examples 1 to 12 were dried by a spray dryer to obtain food additive powder compositions.
Next, water was added to the food additive powder compositions obtained in examples 19 to 36 so that the concentrations of the solid portions were the same as those of the slurry before powdering, and the resulting mixture was shaken with a shaker for 10 minutes to prepare redispersions. The viscosity of the redispersion of the food additive powder composition obtained was substantially the same as that of the food additive slurry composition before drying, and there was no problem at all in fluidity. The weight-average particle size in the particle size distribution of the mineral substance in the redispersion liquid is shown in Table 3.
TABLE 3
| K | K | K | K | K | |||||
| Example 19 | 0.11 | Example 20 | 0.15 | Example 21 | 0.20 | Example 22 | 0.15 | Example 23 | 0.18 |
| Example 24 | 0.16 | Example 25 | 0.22 | Example 26 | 0.26 | Example 27 | 0.62 | Example 28 | 0.17 |
| Example 29 | 0.08 | Example 30 | 0.37 | Example 31 | 0.26 | Example 32 | 0.27 | Example 33 | 0.18 |
| Example 34 | 0.03 | Example 35 | 0.05 | Example 36 | 0.28 |
K: abbreviation of weight-average particle diameter (unit: μm)
Next, water was added to the food additive powder compositions obtained in comparative examples 13 to 24 so that the solid content concentration was the same as that of each slurry before powdering, and the resulting mixture was shaken with a shaker for 10 minutes to prepare redispersions. The viscosity of the redispersion of the food additive powder composition obtained was substantially the same as that of the food additive slurry composition before drying, and there was no problem at all in fluidity. The weight-average particle size in the particle size distribution of the mineral substance in the redispersion liquid is shown in Table 4.
TABLE 4
| K | K | K | K | K | |||||
| ComparisonExample 13 | 1.46 | Comparative example 14 | 1.05 | Comparative example 15 | 0.13 | Comparative example 16 | 0.09 | Comparative example 17 | 1.74 |
| Comparative example 18 | 1.65 | Comparative example 19 | 2.96 | Comparative example 20 | 2.67 | Comparative example 21 | 1.92 | Comparative example 22 | 1.71 |
| Comparative example 23 | 2.78 | Comparative example 24 | 2.35 |
K: abbreviation of weight-average particle diameter (unit: μm)
Next, the food additive slurry compositions prepared in examples 1 to 18 and comparative examples 1 to 12 or the food additive powder compositions prepared in examples 19 to 36 and comparative examples 13 to 24 were diluted so that the total content of each mineral was 0.3% after dilution, and the diluted solutions were charged into a 100ml measuring cylinder, and left to stand at 10 ℃ to visually confirm changes in the interface height of the colored portion and changes in the amount of sediment with time in the transparent portion and the various mineral dispersed portions caused by precipitation of each mineral, and the stability of each aqueous dispersion in water was investigated. The scale of the ml unit marked on the measuring cylinder was read, and the results are shown in tables 5 and 6 in accordance with the following 5-point scale.
(height of interface)
The interface is approximately more than 98ml to 100ml 5
The interface is more than 95ml to less than 98ml 4
The interface is more than 90ml to less than 95ml 3
The interface is more than 50ml to less than 90ml 2
Interface less than 50ml 1
(amount of precipitate)
Hardly confirmed 5
Minute amount of precipitate 4 was confirmed
With a sediment 3 of less than about 0.5mm
With a sediment 2 of more than 0.5mm but less than 2mm
With a sediment 1 of more than 2mm
TABLE 5
| Height of interface | Amount of precipitate | |||||
| After 1 day | After 3 days | After 7 days | After 1 day | After 3 days | After 7 days | |
| Example 1 | 5 | 5 | 5 | 5 | 5 | 5 |
| Example 2 | 5 | 5 | 5 | 5 | 5 | 5 |
| Example 3 | 5 | 5 | 5 | 5 | 5 | 5 |
| Example 4 | 5 | 5 | 5 | 5 | 5 | 5 |
| Example 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| Example 6 | 5 | 5 | 4 | 5 | 5 | 4 |
| Example 7 | 5 | 4 | 3 | 5 | 4 | 4 |
| Example 8 | 5 | 5 | 4 | 5 | 5 | 4 |
| Example 9 | 5 | 4 | 4 | 5 | 4 | 4 |
| Example 10 | 5 | 5 | 5 | 5 | 5 | 5 |
| Example 11 | 5 | 5 | 5 | 5 | 5 | 5 |
| Example 12 | 5 | 5 | 4 | 5 | 5 | 4 |
| Example 13 | 5 | 5 | 5 | 5 | 5 | 5 |
| Example 14 | 5 | 5 | 5 | 5 | 5 | 5 |
| Example 15 | 5 | 5 | 5 | 5 | 5 | 5 |
| Example 16 | 5 | 5 | 5 | 5 | 5 | 5 |
| Example 17 | 5 | 5 | 5 | 5 | 5 | 5 |
| Example 18 | 5 | 4 | 3 | 5 | 4 | 4 |
| Example 19 | 5 | 5 | 5 | 5 | 5 | 5 |
| Example 20 | 5 | 5 | 5 | 5 | 5 | 5 |
| Example 21 | 5 | 5 | 5 | 5 | 5 | 5 |
| Example 22 | 5 | 5 | 5 | 5 | 5 | 5 |
| Example 23 | 5 | 5 | 5 | 5 | 5 | 5 |
| Example 24 | 5 | 5 | 4 | 5 | 5 | 4 |
| Example 25 | 5 | 4 | 3 | 5 | 4 | 4 |
| Example 26 | 5 | 5 | 4 | 5 | 5 | 4 |
| Example 27 | 5 | 4 | 4 | 5 | 4 | 4 |
| Example 28 | 5 | 5 | 5 | 5 | 5 | 5 |
| Example 29 | 5 | 5 | 5 | 5 | 5 | 5 |
| Example 30 | 5 | 5 | 4 | 5 | 5 | 4 |
| Example 31 | 5 | 5 | 5 | 5 | 5 | 5 |
| Example 32 | 5 | 5 | 5 | 5 | 5 | 5 |
| Example 33 | 5 | 5 | 5 | 5 | 5 | 5 |
| Example 34 | 5 | 5 | 5 | 5 | 5 | 5 |
| Example 35 | 5 | 5 | 5 | 5 | 5 | 5 |
| Example 36 | 5 | 4 | 3 | 5 | 4 | 4 |
TABLE 6
| Height of interface | Amount of precipitate | |||||
| After 1 day | After 3 days | After 7 days | After 1 day | After 3 days | After 7 days | |
| Comparative example 1 | 2 | 1 | 1 | 2 | 1 | 1 |
| Comparative example 2 | 2 | 2 | 1 | 2 | 2 | 1 |
| Comparative example 3 | 5 | 5 | 5 | 5 | 5 | 5 |
| Comparative example 4 | 5 | 5 | 5 | 5 | 5 | 5 |
| Comparative example 5 | 1 | 1 | 1 | 1 | 1 | 1 |
| Comparative example 6 | 1 | 1 | 1 | 1 | 1 | 1 |
| Comparative example 7 | 1 | 1 | 1 | 1 | 1 | 1 |
| Comparative example 8 | 1 | 1 | 1 | 1 | 1 | 1 |
| Comparative example 9 | 1 | 1 | 1 | 1 | 1 | 1 |
| Comparative example 10 | 2 | 1 | 1 | 2 | 1 | 1 |
| Comparative example 11 | 1 | 1 | 1 | 1 | 1 | 1 |
| Comparative example 12 | 1 | 1 | 1 | 1 | 1 | 1 |
| Comparative example 13 | 2 | 1 | 1 | 2 | 1 | 1 |
| Comparative example 14 | 2 | 2 | 1 | 2 | 2 | 1 |
| Comparative example 15 | 5 | 5 | 5 | 5 | 5 | 5 |
| Comparative example 16 | 5 | 5 | 5 | 5 | 5 | 5 |
| Comparative example 17 | 1 | 1 | 1 | 1 | 1 | 1 |
| Comparative example 18 | 1 | 1 | 1 | 1 | 1 | 1 |
| Comparative example 19 | 1 | 1 | 1 | 1 | 1 | 1 |
| Comparative example 20 | 1 | 1 | 1 | 1 | 1 | 1 |
| Comparative example 21 | 1 | 1 | 1 | 1 | 1 | 1 |
| Comparative example 22 | 2 | 1 | 1 | 2 | 1 | 1 |
| Comparative example 23 | 1 | 1 | 1 | 1 | 1 | 1 |
| Comparative example 24 | 1 | 1 | 1 | 1 | 1 | 1 |
Example 37
The food additive slurry composition prepared in example 1 was measured so that the amount of calcium was 30g, and the calcium was dispersed in 300g of cream dissolved at 60 ℃, and then added to 9.45kg of skim milk and stirred, followed by sterilization, to obtain calcium-fortified milk. The calcium-enriched milk was stored in a plurality of 100ml measuring cylinders at 5 ℃, and the milk in the measuring cylinders was periodically and gently poured out, and the change with time of the amount of the sediment remaining in the bottom of the measuring cylinders was visually observed. The results are shown in the following 5-stage table 7. The flavor of the calcium-fortified milk was evaluated on a 5-point scale by sensory tests on 10 persons of both men and women, and the average value thereof is also shown in Table 7.
(amount of precipitate)
Hardly confirmed 5
Minute amount of precipitate 4 was confirmed
A small amount of precipitate 3 was confirmed
It was confirmed that there was much precipitation 2
A large amount of precipitate 1 was confirmed
(flavor)
Good flavor 5
Flavor hardly had abnormality 4
Slight abnormality (slightly different feeling) in flavor 3
Slightly poor flavor (slightly unpleasant feeling) 2
Very poor flavor (very strong unpleasant feeling) 1
Examples 38 to 72 and comparative examples 25 to 48
Mineral-fortified milk was obtained in the same manner as in example 37, except that the food additive slurry compositions prepared in examples 2 to 36 and comparative examples 1 to 24 or the powdery compositions thereof were used and the total weight of the mineral content was adjusted to the same concentration as in example 37. The observation of the precipitates and the taste sensation test of these mineral-fortified milks were carried out in the same manner as in example 37. The results are shown in tables 7 and 8.
TABLE 7
| The food additive slurry composition or their powder composition | Amount of precipitate | Flavor (I) and flavor (II) | |||
| After 3 days | After 7 days | After 14 days | |||
| Example 37 | Composition prepared according to example 1 | 5 | 5 | 5 | 3 |
| Example 38 | Composition prepared according to example 2 | 5 | 5 | 5 | 3 |
| Example 39 | Composition prepared according to example 3 | 5 | 5 | 4 | 2 |
| Example 40 | Composition prepared according to example 4 | 5 | 5 | 4 | 3 |
| EXAMPLE 41 | Composition prepared according to example 5 | 5 | 5 | 4 | 3 |
| Example 42 | Composition prepared according to example 6 | 5 | 4 | 4 | 3 |
| Example 43 | Composition prepared according to example 7 | 5 | 4 | 3 | 2 |
| Example 44 | Composition prepared according to example 8 | 5 | 5 | 4 | 2 |
| Example 45 | Composition prepared according to example 9 | 4 | 3 | 3 | 3 |
| Example 46 | Composition prepared according to example 10 | 5 | 5 | 5 | 3 |
| Example 47 | Composition prepared according to example 11 | 5 | 5 | 5 | 3 |
| Example 48 | Composition prepared according to example 12 | 4 | 4 | 3 | 3 |
| Example 49 | Composition prepared according to example 13 | 5 | 5 | 4 | 3 |
| Example 50 | Composition prepared according to example 14 | 5 | 5 | 5 | 3 |
| Example 51 | Composition prepared according to example 15 | 5 | 5 | 5 | 3 |
| Example 52 | Composition prepared according to example 16 | 5 | 5 | 5 | 4 |
| Example 53 | Composition prepared according to example 17 | 5 | 5 | 5 | 4 |
| Example 54 | Composition prepared according to example 18 | 5 | 4 | 3 | 3 |
| Example 55 | Composition prepared according to example 19 | 5 | 5 | 5 | 3 |
| Example 56 | Composition prepared according to example 20 | 5 | 5 | 5 | 3 |
| Example 57 | Composition prepared according to example 21 | 5 | 5 | 4 | 2 |
| Example 58 | Composition prepared according to example 22 | 5 | 5 | 4 | 3 |
| Example 59 | Composition prepared according to example 23 | 5 | 5 | 4 | 3 |
| Example 60 | According to the embodiment24 prepared composition | 5 | 4 | 4 | 3 |
| Example 61 | Composition prepared according to example 25 | 5 | 4 | 3 | 2 |
| Example 62 | Composition prepared according to example 26 | 5 | 5 | 4 | 2 |
| Example 63 | Composition prepared according to example 27 | 4 | 3 | 3 | 3 |
| Example 64 | Composition prepared according to example 28 | 5 | 5 | 5 | 3 |
| Example 65 | Composition prepared according to example 29 | 5 | 5 | 5 | 3 |
| Example 66 | Composition prepared according to example 30 | 4 | 4 | 3 | 3 |
| Example 67 | Composition prepared according to example 31 | 5 | 5 | 4 | 3 |
| Example 68 | Composition prepared according to example 32 | 5 | 5 | 5 | 3 |
| Example 69 | Composition prepared according to example 33 | 5 | 5 | 5 | 3 |
| Example 70 | Composition prepared according to example 34 | 5 | 5 | 5 | 4 |
| Example 71 | Composition prepared according to example 35 | 5 | 5 | 5 | 4 |
| Example 72 | Composition prepared according to example 36 | 5 | 4 | 3 | 3 |
TABLE 8
| The food additive slurry composition or their powder composition | Amount of precipitate | Flavor (I) and flavor (II) | |||
| After 3 days | After 7 days | After 14 days | |||
| Comparative example 25 | Composition prepared according to comparative example 1 | 1 | 1 | 1 | 2 |
| Comparative example 26 | Composition prepared according to comparative example 2 | 1 | 1 | 1 | 2 |
| Comparative example 27 | Composition prepared according to comparative example 3 | 5 | 5 | 5 | 3 |
| Comparative example 28 | Composition prepared according to comparative example 4 | 5 | 5 | 5 | 3 |
| Comparative example 29 | Composition prepared according to comparative example 5 | 1 | 1 | 1 | 2 |
| Comparative example 30 | Composition prepared according to comparative example 6 | 2 | 1 | 1 | 2 |
| Comparative example 31 | Composition prepared according to comparative example 7 | 1 | 1 | 1 | 1 |
| Comparative example 32 | Composition prepared according to comparative example 8 | 1 | 1 | 1 | 2 |
| Comparative example 33 | Composition prepared according to comparative example 9 | 1 | 1 | 1 | 2 |
| Comparative example 34 | Composition prepared according to comparative example 10 | 2 | 1 | 1 | 2 |
| Comparative example 35 | Composition prepared according to comparative example 11 | 1 | 1 | 1 | 2 |
| Comparative example 36 | Composition prepared according to comparative example 12 | 1 | 1 | 1 | 2 |
| Comparative example 37 | Composition prepared according to comparative example 13 | 1 | 1 | 1 | 2 |
| Comparative example 38 | Composition prepared according to comparative example 14 | 1 | 1 | 1 | 2 |
| Comparative example 39 | Composition prepared according to comparative example 15 | 5 | 5 | 5 | 3 |
| Comparative example 40 | Composition prepared according to comparative example 16 | 5 | 5 | 5 | 3 |
| Comparative example 41 | Composition prepared according to comparative example 17 | 1 | 1 | 1 | 2 |
| Comparative example 42 | Composition prepared according to comparative example 18 | 2 | 1 | 1 | 2 |
| Comparative example 43 | Composition prepared according to comparative example 19 | 1 | 1 | 1 | 1 |
| Comparative example 44 | Composition prepared according to comparative example 20 | 1 | 1 | 1 | 2 |
| Comparative example 45 | Composition prepared according to comparative example 21 | 1 | 1 | 1 | 2 |
| Comparative example 46 | Composition prepared according to comparative example 22 | 2 | 1 | 1 | 2 |
| Comparative example 47 | Composition prepared according to comparative example 23 | 1 | 1 | 1 | 2 |
| Comparative example 48 | Composition prepared according to comparative example 24 | 1 | 1 | 1 | 2 |
Example 73
The food additive slurry composition prepared in example 2 was measured so that the amount of calcium was 30g, 2.5kg of commercially available cow milk, 120g of cream, and 1.45kg of skim milk were added to 5kg of water and stirred uniformly, sterilized and cooled according to a conventional method, and then 200g of a starter prepared in advance was inoculated, fermented at 38 ℃ for 5 hours, stirred, and homogenized to obtain a calcium-fortified yogurt in the form of a beverage. Sensory test of the obtained yogurt was carried out in the same manner as in example 37. The results are shown in Table 9.
Examples 74 to 78 and comparative examples 49 to 54
A mineral-fortified yogurt was obtained in the same manner as in example 73, except that the food additive slurry compositions or their powder compositions prepared in examples 10, 16, 29, 31, and 35 and comparative examples 1, 9, 10, 14, 15, and 23 were used and the total weight of the mineral content was adjusted to the same concentration as in example 73. Observation of the precipitates of these mineral-fortified yoghurts and sensory tests concerning flavor were carried out in the same manner as described in example 37. The results are shown in Table 9.
TABLE 9
| The food additive slurry composition or their powder composition | Amount of precipitate | Flavor (I) and flavor (II) | |||
| After 3 days | After 7 days | After 14 days | |||
| Example 73 | Composition prepared according to example 2 | 4 | 3 | 2 | 3 |
| Example 74 | Composition prepared according to example 10 | 4 | 3 | 2 | 3 |
| Example 75 | Composition prepared according to example 16 | 5 | 5 | 5 | 4 |
| Example 76 | Composition prepared according to example 29 | 4 | 4 | 3 | 3 |
| Example 77 | Combination prepared according to example 31Article (A) | 4 | 3 | 2 | 3 |
| Example 78 | Composition prepared according to example 35 | 5 | 5 | 5 | 4 |
| Comparative example 49 | Composition prepared according to comparative example 1 | 2 | 1 | 1 | 2 |
| Comparative example 50 | Composition prepared according to comparative example 9 | 1 | 1 | 1 | 2 |
| Comparative example 51 | Composition prepared according to comparative example 10 | 1 | 1 | 1 | 2 |
| Comparative example 52 | Composition prepared according to comparative example 14 | 2 | 1 | 1 | 2 |
| Comparative example 53 | Composition prepared according to comparative example 15 | 4 | 3 | 2 | 3 |
| Comparative example 54 | Composition prepared according to comparative example 23 | 1 | 1 | 1 | 2 |
Example 79
Extracting roasted and pulverized coffee beans, and extracting coffee liquid to obtain coffee extract. To 8kg of coffee extract, 220g of granulated sugar, 2kg of cow milk, and the food additive slurry composition prepared in example 2 were mixed so that the amount of calcium was 60g, and the mixture was stirred, and water was added so that the total amount was 20kg, and further stirred. Then, sodium bicarbonate was added to adjust the pH to 6.7, followed by homogenization to obtain a mixed solution. Canning the blended liquid, and sterilizing in a distiller at 123 deg.C for 20 min to obtain canned beverage containing calcium-enriched coffee.
The sensory test of the coffee canned beverage was carried out in the same manner as in example 37. The results are shown in Table 10.
Examples 80 to 84 and comparative examples 55 to 60
A mineral-fortified coffee canned beverage was obtained in the same manner as in example 79, except that the food additive slurry compositions prepared in examples 10, 16, 29, 31, and 35 and comparative examples 1, 9, 10, 14, 15, and 23 or the powdered compositions thereof were used and the total weight of the mineral content was adjusted to the same concentration as in example 79. The observation of the amount of sediment and the sensory test concerning flavor of these mineral-fortified coffee canned beverages were carried out in the same manner as in example 37. The results are shown in Table 10.
Watch 10
| The food additive slurry composition or their powder composition | Amount of precipitate | Flavor (I) and flavor (II) | |||
| After 30 days | After 60 days | After 90 days | |||
| Example 79 | According to the embodiment2 prepared composition | 4 | 3 | 2 | 3 |
| Example 80 | Composition prepared according to example 10 | 4 | 3 | 2 | 3 |
| Example 81 | Composition prepared according to example 16 | 5 | 5 | 4 | 4 |
| Example 82 | Composition prepared according to example 29 | 4 | 4 | 3 | 3 |
| Example 83 | Composition prepared according to example 31 | 4 | 3 | 2 | 3 |
| Example 84 | Composition prepared according to example 35 | 5 | 5 | 4 | 4 |
| Comparative example 55 | Composition prepared according to comparative example 1 | 1 | 1 | 1 | 2 |
| Comparative example 56 | Composition prepared according to comparative example 9 | 1 | 1 | 1 | 2 |
| Comparative example 57 | Composition prepared according to comparative example 10 | 1 | 1 | 1 | 2 |
| Comparative example 58 | Composition prepared according to comparative example 14 | 1 | 1 | 1 | 2 |
| Comparative example 59 | Composition prepared according to comparative example 15 | 4 | 3 | 2 | 3 |
| Comparative example 60 | Composition prepared according to comparative example 23 | 1 | 1 | 1 | 2 |
Industrial applicability
As described above, the food additive slurry compositions and their powdery compositions prepared by the method of the present invention are extremely excellent in redispersibility in liquids and long-term dispersion stability in liquids, and also have extremely low slurry viscosity and good workability. In addition, the composition can be prepared in an excellent dispersion state without using a special pulverizer or disperser, and is also excellent in economical efficiency.
Claims (6)
1. A process for producing a slurry composition of a food additive containing a polyvalent metal selected from at least one of calcium, magnesium and iron, a phosphate ion, an organic acid having a carboxyl group and an alkali metal, characterized by mixing water, a polyvalent metal compound and an organic acid having a carboxyl group to prepare a mother liquor, and then adding a phosphoric acid source and an alkali metal by at least one method selected from the following (a), (b), (c), (d) and (e):
(a) adding an alkali metal phosphate and/or an alkali metal of condensed phosphoric acid;
(b) simultaneously adding an alkali metal phosphate and/or an alkali metal and an alkali metal salt of a condensed phosphoric acid;
(c) adding phosphoric acid and/or condensed phosphoric acid, and alkali metal salt at the same time;
(d) adding an alkali metal phosphate and/or an alkali metal of condensed phosphoric acid, and then adding an alkali metal salt;
(e) phosphoric acid and/or condensed phosphoric acid is added, followed by the addition of an alkali metal salt.
2. The process for producing a food additive slurry composition according to claim 1, wherein the phosphoric acid source and the alkali metal are added by any one method selected from the group consisting of (d) and (e).
3. A process for producing a food additive slurry composition according to claim 1, wherein the molar ratio of the polyvalent metal compound selected from at least one of calcium, magnesium and iron, the organic acid having a carboxyl group, the phosphoric acid source and the alkali metal is in the range of 0.8: 1 to 20: 1, 1: 0.6 to 1: 13.2, and 1: 0.5 to 1: 8.
4. A process for producing a slurry composition of a food additive, characterized by mixing water, at least one polyvalent metal compound selected from the group consisting of calcium, magnesium and iron, and an organic acid having a carboxyl group to prepare a mother liquor, adding a phosphoric acid source and an alkali metal by at least one method selected from the group consisting of (a), (b), (c), (d) and (e) below to the mother liquor, adding an emulsion stabilizer in an amount of 2 to 80 parts by weight based on 100 parts by weight of the solid portion of the resulting slurry composition of a food additive containing at least one polyvalent metal selected from the group consisting of calcium, magnesium and iron, a phosphoric acid ion, an organic acid having a carboxyl group, and an alkali metal, and dispersing the resulting mixed slurry with a pulverizer and/or a disperser:
(a) adding an alkali metal phosphate and/or an alkali metal of condensed phosphoric acid;
(b) simultaneously adding an alkali metal phosphate and/or an alkali metal and an alkali metal salt of a condensed phosphoric acid;
(c) adding phosphoric acid and/or condensed phosphoric acid, and alkali metal salt at the same time;
(d) adding an alkali metal phosphate and/or an alkali metal of condensed phosphoric acid, and then adding an alkali metal salt;
(e) phosphoric acid and/or condensed phosphoric acid is added, followed by the addition of an alkali metal salt.
5. The production method according to claim 4, wherein the pulverizer and/or disperser is a wet pulverizer, an ultrasonic disperser, or an emulsion disperser.
6. A process for producing a food additive powder composition, characterized by powder-drying a food additive slurry composition obtained by the production process according to any one of claims 1 to 5.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001253957 | 2001-08-24 | ||
| JP253957/2001 | 2001-08-24 | ||
| PCT/JP2002/008492 WO2003017786A1 (en) | 2001-08-24 | 2002-08-23 | Process for producing food additive composition and food compositions containing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| HK1071677A1 HK1071677A1 (en) | 2005-07-29 |
| HK1071677B true HK1071677B (en) | 2007-03-02 |
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