JP3604827B2 - Plum vinegar mineral and its production method - Google Patents

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a plum vinegar mineral powder comprising an organic acid magnesium using ume vinegar as a raw material in the process of producing plum dried ume vinegar and a method for producing the same, and the resulting ume vinegar mineral powder is used for health foods and nutritional foods, In particular, it can be used as a mineral food containing an organic acid magnesium.
[0002]
[Prior art]
Plum fruit is not suitable for eating raw foods due to its strong acidity, and various processing methods have been devised since ancient times, and are being devised even now. Umeboshi, a representative of classic processed products, has been deeply penetrated into the Japanese dietary habits as a preserved food that improves fatigue and promotes appetite. Citric acid, malic acid, tartaric acid, and other organic acids are good as healthy vinegar, for example, helping to relieve fatigue and increase appetite, help absorption of calcium from the intestinal wall, and help metabolize food energy. The goodness as food became known. However, during the production process, raw plums are first salted, taken out after a few months, and re-pickled again with a seasoning liquid, a large amount of by-products called plum vinegar is generated, but some of these are used as seasonings etc. Most of them are dumped and dumped, which causes river pollution, and measures are urgently needed in umeboshi production areas, where large quantities are dumped.
The components of plum vinegar are almost the same as plum meat components such as organic acids, amino acids, carbohydrates, and minerals in addition to salt, and their effective use is desired.
[0003]
Calcium as a health food is a representative of minerals, has long been called a necessity for health, and many calcium-containing health foods are now on the market. However, the necessity of magnesium on the other side has recently been discussed at academic conferences on food nutrition, pathophysiology and the like (Literature, Pathophysiology, vol. 9, No. 11, P921). 924'90).
In other countries, the required amount of magnesium has been set before, but in Japan, a review of the nutritional requirements in 1989 has finally set a target intake of 300 mg per day for adults. In practice, the intake of magnesium from daily meals is fundamental and important, but few magnesium-containing foods rise on the table. Also, unlike other countries where mineral water with high hardness is used as everyday drinking water, in Japan, soft water containing little magnesium and calcium may be used. , Preferably natural foods.
[0004]
Minerals commercially available as health foods are preferably used naturally occurring materials, for example, those containing calcium carbonate as a main component, such as beef bone powder, fossil coral powder, eggshell powder, limestone, and shell powder. Alternatively, there are known a large number of calcined products obtained by calcining these materials and using calcium phosphate or calcium oxide as a main component such as calcium-calcified bone, calcium-calculated eggshell, and calcium-calcified shells. However, there are few available natural mineral agents containing magnesium. As compounds containing magnesium component, there are magnesium chloride, magnesium sulfate, magnesium carbonate, magnesium oxide, magnesium hydroxide, etc., but when used as a magnesium agent for health foods and nutritional foods, it is used for a sense of resistance with a sense of resistance. Is limited.
Magnesium chloride and magnesium sulfate have a bitter taste, and magnesium carbonate is limited to food production due to the criteria for use as a food additive. In addition, magnesium oxide is only permitted to be used as an adsorbent for food production and processing, and magnesium hydroxide is treated as a pharmaceutical, and is not permitted to be used as a food additive.
Magnesium-containing natural products that can be used as foods are relatively large in brown rice, natto, dried sardines, spinach, kelp, seaweed, and the like. However, the content is at most several hundred ppm, and considering the target intake of 300 mg per day for an adult, several hundred g to several kg are consumed as by-products. Was difficult.
[0005]
[Problems to be solved by the invention]
The present invention has been conducted as a result of intensive studies to prevent environmental pollution of plum dried production areas in order to respond to social needs such as measures against river pollution in the plum dried production area, effective use of by-produced plum vinegar, and creation of health foods containing magnesium components. As a countermeasure, and as an effective use of ecological resources such as plum vinegar, it has been clarified that it can make a great contribution, and at the same time can provide health food materials containing magnesium organic acid.
[0006]
[Means for Solving the Problems]
In the present invention, by neutralizing ume vinegar containing at least one of magnesium chloride or magnesium sulfate as a bittern salt with an alkaline compound, or after neutralizing ordinary ume vinegar with an alkaline compound, By precipitating and precipitating in the presence, an organic magnesium-containing ume vinegar mineral powder is produced.
[0007]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, a magnesium ume vinegar mineral powder containing an organic acid obtained by the present invention and a method for producing the same will be described. First, the ume vinegar, which is the subject of the present invention, is prepared by salting raw plum so that the salt concentration of the ume vinegar is about 15 to 22%, and then separating the salted ume from ume vinegar a few months later, and then shipping it to a processing plant for umeboshi. You. The main components of the remaining plum vinegar are salted salt, magnesium chloride, magnesium sulfate, inorganic salts of calcium sulfate, organic acids such as citric acid, malic acid, tartaric acid, succinic acid, lactic acid, and acetic acid when soaked with bittern salt. It is composed of glucose, fructose, sucrose and pectic saccharides, as well as trace amounts of amino acids such as serine, alanine and aspartic acid. When ordinary salt is used in place of the bittern salt, the inorganic salt is only salt and other magnesium and calcium salts are contained only in trace amounts.
[0008]
Until around 1972, natural salt including bittern salt made in salt fields was used, but since then, most of the salt has been switched to the current salt made of only high-purity sodium chloride by the ion-exchange membrane method. However, in some places where umeboshi is produced, the use of natural salt containing the old bittern salt is quicker to pickle, the pulp is better and the taste is better, so it is approved as a special salt. Ako's "Teshio" (registered trademark) is used.
Such ume vinegar has a high salt concentration of 15 to 22%, an organic acid concentration of 3 to 5%, and a pH of 1.9 to 2.4. It is salty to use as a food as it is, and its acidity is too tight. Although some are used, most have to be disposed of.
[0009]
Next, a method of selectively extracting ume vinegar mineral containing organic acid magnesium from ume vinegar will be described in detail.
The raw material plum vinegar, as it is, is an organic acid mainly composed of citric acid at a high concentration, so it has too much sour taste and the salt concentration is as high as 20%. Difficult to handle.
The present invention proposes a method for selectively and efficiently extracting an organic acid dissolved in plum vinegar and magnesium ions as a mineral as magnesium organic acid.
The raw material ume vinegar used in the present invention has a salt concentration of about 20%, a total organic acid concentration mainly containing citric acid of about 4%, and a hydrogen ion concentration of about pH 2. Sodium hydroxide, potassium hydroxide, calcium hydroxide, magnesium hydroxide, calcium oxide, magnesium oxide, sodium carbonate, sodium hydrogen carbonate, potassium carbonate, calcium carbonate, magnesium carbonate, or powdery Alkaline agents containing one or more of potassium carbonate, sodium carbonate, sodium hydrogen carbonate and potassium or sodium salts of phosphoric acids, which are referred to as, for example, can be used.
[0010]
Further, the present invention is characterized in that ume vinegar containing a bitter salt containing at least one of magnesium chloride and magnesium sulfate and having a pH concentration of about 2.0 is neutralized with an alkaline compound. In the case of ume vinegar salted only with salt, it may be neutralized with an alkaline compound and then added with magnesium chloride or magnesium sulfate, or may be directly neutralized with magnesium oxide, magnesium hydroxide or magnesium carbonate.
Depending on the ionic composition of the neutralized aqueous solution, precipitation may not be easily formed.However, the salting out effect is enhanced by concentrating or adding an appropriate amount of potassium chloride or calcium chloride, and the white precipitate of the magnesium organic acid is easily formed by boiling. Generate things.
The organic acid magnesium thus obtained may contain calcium organic acid depending on the type and condition of the neutralizing agent.
[0011]
An object of the present invention is to develop a food material that can be used as a health food, wherein the alkaline compound used as a neutralizing agent is natural calcium obtained from a biological resource system that is permitted as a food additive, and is unbaked or calcined. Calcium is preferred. As natural calcium, cow bone, fish bone, shell, eggshell and fossil coral are preferably used, and calcined calcium containing calcium oxide as a main component is preferable.
The organic acid magnesium thus obtained was composed mainly of magnesium citrate, had several crystal waters, had no acidity, was almost tasteless, and was odorless.
When the powder of ume vinegar mineral containing organic acid magnesium produced in the present invention is returned to an acidic aqueous solution having a pH of about 3 with an inorganic acid such as hydrochloric acid, the acidity of the original ume vinegar is restored, and the organic acid composition is determined by high performance liquid chromatography. As a result of the analysis, 95% or more was citric acid, and the other was composed of malic acid, tartaric acid, and lactic acid. The cation changes depending on the type of neutralizing agent, the type and concentration of ions in the solution at the time of precipitation, but magnesium ions are the main component and calcium ions are partially contained.
The thus obtained organic acid magnesium-containing ume vinegar mineral was used as it was or mixed with other components as appropriate, and was excellent enough to be accepted as a material for health food.
[0012]
Hereinafter, examples of the present invention will be described, but the present invention is not limited thereto.
[0013]
Embodiment 1
The raw plums are salted using Tensho salt manufactured by Ako Kasei Co., Ltd. containing 1.6% magnesium chloride. One month later, sodium hydroxide is added to 100 ml of ume vinegar separated from the salted plums. Neutralize to 7.
Further, an appropriate amount of calcium chloride was added, and the mixture was left to cool after the boiling treatment, whereby a white precipitate was formed.
After filtration and washing with water, about 5.0 g of the dried powder was redissolved in a hydrochloric acid solution, and the main components of the organic acid analyzed by liquid chromatography were citric acid 90%, other malic acid, tartaric acid, and lactic acid. The main component of the cation was 80% of Mg and 20% of Ca by absorption spectroscopy.
[0014]
Embodiment 2
Using raw bitter salt consisting of 1.4% magnesium chloride, 0.16% magnesium sulfate, 0.17% calcium sulfate, 0.10% potassium chloride, 92% salt, 6.0% water and other ingredients Is salted for several months.
Thereafter, magnesium hydroxide is added to 100 ml of ume vinegar separated from ume to neutralize the aqueous solution to a pH concentration of 7.
After concentration by a factor of three, an appropriate amount of potassium chloride and a crystal nucleating agent were added. After filtration and washing with cold water, the dried powder weighed about 5.5 g. According to analysis by X-ray analysis, the main peak (2) was that of the standard reagent magnesium citrate nonahydrate (1) (75) as shown in FIG. ° Shift to the upper right).
[0015]
[ Reference Example 1 ]
Raw plums were salted using ordinary commercially available salt, 100 g of by-produced ume vinegar was added with 10 g of magnesium hexachloride, and then neutralized with calcined egg bone calcium powder. An appropriate amount of calcium chloride was added and the mixture was boiled to produce a white precipitate. After filtration and washing with water, the dried powder weighed about 5.7 g. The appearance was exactly the same as that obtained in Examples 1 and 2, and was white, tasteless, and odorless powder. The main component of the organic acid dissolved in the acid solution and analyzed by liquid chromatography is citric acid, which contains malic acid, tartaric acid, and lactic acid. The main components of the cation by atomic absorption analysis are Mg 70%, Ca 30 %.
[0016]
[ Reference Example 2 ]
The fresh plum is salted with a commercially available salt, and 100 ml of by-produced ume vinegar is added with a Kansai powder containing sodium carbonate as a main component to neutralize the aqueous solution to a pH concentration of 7. Next, 6 g of magnesium chloride of hexahydrate and 0.5 g of calcium chloride of dihydrate are added to the filtrate obtained by filtering the salt that has precipitated after concentration three times, and after boiling treatment, the mixture is left to cool to give a white precipitate. Generated. After filtration and washing with water, 5.1 g of a dry powder was obtained. The organic acid analyzed by liquid chromatography was 96% citric acid, 4% malic acid and others, and the cations by atomic absorption analysis consisted of 95% Mg and 5% Ca.
[0017]
【The invention's effect】
As described above, the ume vinegar mineral powder containing an organic acid magnesium as the main component according to the present invention is obtained by neutralizing Japanese ancient ume vinegar, that is, ume vinegar pickled with bittern salt. It is said that magnesium ion of magnesium chloride, which is an active ingredient of minerals in bittern salt, is precipitated as an organic acid salt, and is purified by precipitation. The alkaline compound used as the neutralizing agent remains in the filtrate as an aqueous solution of an inorganic salt only by participating in the neutralization, and the powder of the ume vinegar mineral is composed of citric acid of raw plum and the bittern of magnesium. It has great features. Therefore, the ume vinegar mineral powder containing the organic acid magnesium according to the present invention is accepted by consumers with sufficient safety as a material for health foods, and naturally can be easily developed as a food additive. According to the production method of the present invention, the problem of river pollution due to the drainage of ume vinegar in the ume dried production area is also solved, the effective use of by-produced ume vinegar as an ecological material, and the ingestion tends to be insufficient in Japanese dietary habits. It is able to provide health foods containing magnesium components which are said to be becoming popular and to meet many social needs.
[Brief description of the drawings]
FIG. 1 is an X-ray analysis diagram of a white precipitate according to Example 2 of the present invention.
[Explanation of symbols]
{Circle around (1)} Main peak of magnesium citrate nonahydrate as a labeling reagent.
{Circle around (2)} Main peak of the white precipitate obtained in Example 2.

Claims (6)

A plum vinegar mineral powder containing an organic acid magnesium, which is produced from a precipitate precipitated in the presence of magnesium ions after neutralizing a plum vinegar using a bittern salt with an alkaline compound. 2. The ume vinegar mineral powder according to claim 1, wherein when performing the precipitation treatment in the presence of magnesium ions, calcium ions are used in combination as a coprecipitant. The ume vinegar mineral powder according to claim 1 or 2, wherein the alkaline compound is a powder selected from bovine bones, fish bones, shells, eggshells, and fossil corals, which are natural unfired or calcined calcium. . After neutralizing the vinegar using bittern salt with an alkaline compound, method for producing vinegar mineral powders organic acid magnesium-containing, characterized in that comprising the step of generating from the precipitate to be deposited in the presence of magnesium ions. The method for producing a ume vinegar mineral powder according to claim 4 , wherein calcium ions are used as a coprecipitant when the precipitation treatment is performed in the presence of magnesium ions. The ume vinegar mineral powder according to claim 4 or 5, wherein the alkaline compound is a powder selected from bovine bones, fish bones, shells, eggshells, and fossil corals, which are natural unfired or calcined calcium. Manufacturing method.

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