JPH09107919A - Material for supplying magnesium, its production and use - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject material reduced in the bitter taste, even when a relatively large amount of a magnesium salt is contained, and useful as an ingredient for beverages, foods or medicines by allowing the cell walls of yeast to absorb the magnesium salt. SOLUTION: Yeast cell walls prepared by eluting and separating intracellular ingredients are added to a magnesium salt solution, stirred and suspended. The suspension is divided into the solid contents and the solution, and the solid contents are collected and subsequently dried to produce the magnesium- supplying material in which the magnesium salt is contained in the yeast cell walls to reduce the bitter taste and which can easily be ingested.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a magnesium replenishing material, which has a reduced bitterness, and therefore can be ingested alone, and can be used as a compounding agent for foods and drinks and pharmaceuticals. It is about.

[0002]

2. Description of the Related Art Magnesium is a substance required as a cofactor for an enzyme in a living body, and also plays an important role together with calcium in bone formation. In Japan, 19
In the 4th nutritional requirement report published in 1989, the target intake of magnesium was 300 mg / day for adults, but the current daily intake for adults is about 20.
It is said to be about 0 mg, and it is clearly recognized that the intake is insufficient. Magnesium chloride as the magnesium material,
There are salts such as magnesium sulfate, magnesium carbonate, magnesium oxide and magnesium phosphate, and natural materials such as seaweed, but the use of these materials has the following problems.

[0003]

[Problems to be Solved by the Invention or Objects of the Invention]
There is a restriction on the use of magnesium salt as a chemical product in the Food Sanitation Law, and magnesium chloride, magnesium phosphate, and magnesium sulfate have very strong bitterness, so there is a problem in using them as they are. . On the other hand, since natural materials such as seaweeds have a low magnesium content, it is not generally accepted that they are suitable as materials for supplementing magnesium.

Therefore, the object of the present invention to be solved by the invention is basically to provide a magnesium replenishing material having a high magnesium content and a reduced bitterness, and a method for producing the same. To make it easier to ingest.

[0005]

Means for Solving the Problems and Means to Achieve The present inventors have conducted extensive studies to solve the above problems of the prior art, and as a result, the yeast cell wall ("YCW") It may be referred to as "."), And a relatively large amount of magnesium salt can be encapsulated, and this magnesium salt-encapsulated YCW reduces the bitterness inherent in the magnesium salt.

The present invention is based on the above new findings. Therefore, according to the present invention, (1) magnesium having a magnesium salt encapsulated in the yeast cell wall obtained by eluting and separating yeast intracellular components. Replenishment material and (2) a step of adding yeast cell wall prepared by elution and separation of intracellular components to a magnesium salt solution, stirring and suspending, and separating the obtained suspension into a solid matter and a solution. And a step of collecting and drying the solid matter, and a method for producing a magnesium replenishing material, which further comprises a step of forming an oil film on the surface of the dried solid matter, if necessary. , Foods and drinks and pharmaceuticals containing the magnesium supplementary material, the above problems are solved by these,
The intended purpose is achieved.

The yeasts used in the present invention include:
Not exceptional limited as long as the edible, commercial brewer's yeast, can be used baker's yeast or the like, for example, Saccharomyces (Saccharomyces) genus Pichia (Pichia) sp., Hansenula (Hansenula) spp, Candida (Candida) Yeast belonging to the genus and the like can be mentioned. In addition, YCW obtained by eluting and separating cell contents such as protein, amino acid, saccharide, etc., which are intracellular components, is used in the present invention in order to maximize the inclusion amount of magnesium salt in yeast cells. Is.

An example of the method for preparing this YCW will be described below. First, the yeast suspension is incubated overnight at 50 ° C. to be self-digested, whereby the cell contents are decomposed and are easily eluted outside the cells. Next, centrifugation separates the eluate, which is the cell contents, and the precipitate, which is the yeast cell wall. This precipitate is sequentially resuspended and centrifuged with 3 volumes of ethanol and water to completely separate the cell contents from the cell wall. Finally, the cell wall, which is a precipitate, is suspended in water, lyophilized and powdered.

Next, a method for producing a magnesium supplementary material according to the present invention is described. According to this method, the above YCW is added to a magnesium salt solution and suspended to obtain a suspension. If the liquid is centrifuged or filtered, Y
Since the CW is in a state of encapsulating the magnesium salt, it is collected, dried, and if necessary, the surface of the dried YCW is coated with a fat and oil.

Examples of the magnesium salt solution include magnesium chloride solution, magnesium sulfate solution, magnesium phosphate solution and the like, but magnesium chloride solution and magnesium sulfate solution are particularly preferable. The ratio between the magnesium salt solution and the amount of YCW suspended in it is
About 50 ml / 1 g -3 ml / 5 g is suitable, and stirring conditions are arbitrary, but it is preferable to set at room temperature for 2 to 4 hours.

Drying may be carried out by any method such as natural drying, reduced pressure drying, freeze drying, etc., but in order to avoid alteration of the cell wall constituents, drying is carried out at a temperature ranging from room temperature to about 50 ° C. It is desirable to do. Any oil or fat can be used for forming the coating film with the oil or fat after drying, but it is preferable to use at least one kind of oil or fat such as hardened beef tallow oil, hardened palm oil, or cocoa butter. As a method for forming the coating film, for example, a method of melting fats and oils, dispersing magnesium salt-encapsulating YCW in the fats and oils, and cooling and solidifying can be exemplified. At this time, the blending ratio of the oil / fat and the magnesium salt-containing YCW can be set arbitrarily, but a weight ratio of 1: 1 to 7: 1 is preferable.

The magnesium replenishing material according to the present invention has a reduced bitterness, and has a magnesium content of solid content of 1-.
It is contained at a rate of 8% by weight. This material can be used alone for magnesium supplementation, or can be blended for food processing and drug formulation. When this material is used, its form is not particularly limited, and it can be used in the form of powder, tablet, capsule or paste. When the magnesium supplementary material according to the present invention is not used alone, for example, in the case of tablet form, etc., the content ratio of this material is not particularly limited, but is usually about 5 to 90% by weight. It is preferable.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION Next, embodiments of the present invention will be described in detail and specifically with reference to Examples. The magnesium content of the prepared sample was measured and the taste was confirmed by the following method. The magnesium content was measured by using the prepared sample at 550 ° C. using an electric furnace [“New Super 300” (mark) manufactured by Tokyo Institute of Technology).
It is incinerated by heating for 16 hours at
Dissolve with normal hydrochloric acid and centrifuge (2500 rpm, 10 min)
Then, the amount of magnesium in the supernatant was measured using a plasma emission spectrometer [ICPS 5000 (mark) manufactured by Shimadzu Corporation). Confirmation of taste is a qualitative result, not a quantitative sensory test.

Example 1 (a) Acquisition of yeast cell wall (YCW) Yeast ( Saccharomyces cerevisiae ) containing 15% by dry weight
The yeast was autolysed by incubating 2 liters of the suspension overnight in a 50 ° C. thermostat. This was centrifuged (3500 rpm, 15 min) to separate the cell contents and the cell wall precipitate, and the cell wall precipitate was collected to give 1.5.
It was suspended in liter of tap water and stirred for 30 minutes. Next, the obtained suspension was centrifuged (3500 rpm, 15 min), and the precipitate was suspended in 1.5 liter of 99.5% ethanol and stirred for 30 minutes. It was centrifuged (3500 rpm, 15 min). The obtained cell wall precipitate was suspended in 1.5 liters of tap water and stirred (3
The washing operation was performed twice (0 min) and then centrifugation (3500 rpm, 15 min). The finally obtained precipitate was suspended in water, freeze-dried, and the dried product was ground in a mortar to obtain 250 g of powder. This powder was used as the YCW raw material in this and subsequent examples.

(B) Preparation of magnesium supplementary material (powder) magnesium chloride solution (MgCl ₂ .6H ₂ O, 75 g / 100 ml H ₂ O)
15.0 g of YCW was added to 500 ml and stirred for 4 hours. After stirring, centrifuge (3000 rpm, 10 mi
The excess magnesium chloride solution was separated by n) to obtain a precipitate. Dry this precipitate under reduced pressure (45 ° C, 24 hours)
And dry to a crusher [0.5, manufactured by Nippon Seiki Co., Ltd.
mm mesh] to obtain a powdery magnesium replenishing material. When this material was measured as a sample, the magnesium content was 6.0% by weight in solid content ratio, and it was confirmed by a taste test that the bitterness was significantly reduced as compared with the magnesium chloride itself as a raw material.

Example 2 [Material for magnesium supplement (tablet)] Magnesium chloride solution (MgCl ₂ .6H ₂ O, 75 g / 100 ml H ₂ O)
2.0 g of YCW was added to 100 ml, the mixture was stirred for 4 hours, and then centrifuged (3500 rpm, 10 min) for filtration to obtain a precipitate. The precipitate was dried under reduced pressure (45 ° C,
72 hours) to dryness and ground into a powder by grinding in a mortar. The magnesium content of this powder was 8.0% by weight in solid content ratio, and although it had bitterness according to the taste test, it was confirmed that it was clearly reduced compared to the raw material magnesium chloride itself. Was done. Powder material 3 above
To 42 g, 222 g of sugar granules, 9 g of lemon flavor, 9 g of lovely wax and 18 g of sugar ester were added and mixed, and the mixture was compressed into tablets by a conventional method. This tablet can be taken as a magnesium supplement material.

[0017] Example 3 [magnesium replenishing material (powders) Magnesium sulfate solution _{(MgSO 4 · 7H 2 O,} 70g / 100ml H 2 O)
2.0 g of YCW was added to 100 ml and stirred for 2 hours, followed by centrifugation (3500 rpm, 10 min) to obtain a precipitate. The precipitate was dried under reduced pressure (45 ° C,
72 hours) to dryness and ground into a powder by grinding in a mortar. The magnesium content in this powder was 3.0% by weight in the solid content ratio, and it was confirmed by the taste test that it had a bitterness, but was clearly reduced compared to the raw material magnesium sulfate itself. Was done.

Example 4 [Magnesium fortified food (cookie)] Magnesium chloride solution (MgCl ₂ .6H ₂ O, 75 g / 100 ml H ₂ O)
8.0 g of YCW was added to 400 ml and stirred for 2 hours, and the resulting YCW suspension was mixed with ethanol (99.
6%) was added to a final concentration of 80% by weight, the mixture was stirred for additional 2 hours, and the suspension was filtered to obtain a solid. Then, the solid was dried under reduced pressure (45 ° C., 24
Time) to dryness and ground into a powder by grinding in a mortar. Cocoa butter melted at 45 ° C. and an equal amount of the above powder were mixed and solidified by cooling with ice. The magnesium content in this solid is 4.0 in terms of solid content.
It was found that the content was wt%, and according to the taste test, it had bitterness, but it was confirmed to be significantly reduced as compared with the raw material magnesium chloride itself. To 60 g of this solid material, 140 g of soft flour, 100 g of whole egg, 60 g of margarine, 160 g of white sucrose, 1.6 g of baking powder and 45 g of water were mixed to prepare a dough, which was then baked by a conventional method to obtain a cookie.

Example 5 [Material for magnesium replenishment (solid)] Magnesium chloride solution (MgCl ₂ .6H ₂ O, 35 g / 100 ml H ₂ O)
To 0.6 ml, YCW (1.0 g) was added, and the mixture was stirred to homogenize and then filtered. Ethanol was added during the filtration, and the obtained solid was naturally dried (25 ° C., 24 hours). It was Next, the dried product was added to twice the amount of cocoa butter melted at 45 ° C. and solidified by cooling with ice. The solid content of the magnesium content was 1.0% by weight, and although it had a bitterness according to the taste test, it was clearly less than that of the raw material magnesium chloride itself. confirmed.

[0020]

INDUSTRIAL APPLICABILITY The magnesium supplementary material according to the present invention has a magnesium salt encapsulated in the yeast cell wall from which intracellular components have been eluted and separated, and has a high magnesium content and reduced bitterness. Therefore, by using the material in the present invention, it is possible to ingest magnesium that is useful for the health of mammals including humans, with almost no awareness of the bitterness inherent in magnesium salts, and various foods and drinks, When used as a material for processing pharmaceuticals, magnesium can be taken in a more natural form, and therefore the present invention greatly contributes to promotion of health.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Masao Hirayama 5-3-1 Chiyoda, Sakado City, Saitama Meiji Seika Co., Ltd.

Claims (7)

[Claims] 1. A magnesium replenishing material, characterized in that a magnesium salt is encapsulated in a yeast cell wall prepared by eluting and separating intracellular components. 2. The magnesium supplementary material according to claim 1, wherein the magnesium salt contains at least one of magnesium chloride and magnesium sulfate. 3. The magnesium supplementary material according to claim 1 or 2, which contains magnesium in a proportion of 1 to 8% by weight in terms of solid content. 4. A step of adding a yeast cell wall obtained by elution and separation of intracellular components to a magnesium salt solution, stirring and suspending, and a step of separating the obtained suspension into a solid matter and a solution. A method for producing a magnesium supplementary material, comprising the step of collecting and drying the solid matter. 5. A step of adding a yeast cell wall obtained by elution-separating intracellular components to a magnesium salt solution and stirring to suspend the suspension, and a step of separating the obtained suspension into a solid matter and a solution. A method for producing a magnesium replenishing material, comprising: a step of collecting and drying the solid matter; and a step of forming an oil film on the surface of the dried solid matter. 6. A food or drink containing the material for magnesium supplementation according to claim 1, 2 or 3. 7. A medicinal product comprising the magnesium supplementary material according to claim 1, 2 or 3.