Mineral-fortified food

Abstract

To provide a food or the like which achieves the target intake amount of potassium, calcium and magnesium while suppressing off-tastes such as harshness, saltiness and sourness derived from the potassium, calcium and magnesium when ingested, and in particular, to provide a food or the like which achieves the target intake amounts of potassium while suppressing off-tastes such as harshness, saltiness and sourness derived from the potassium when ingested.SOLUTION: The invention provides a mineral-fortified food or the like containing potassium metaphosphate and / or potassium gluconate as a potassium source.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a mineral-enriched food or the like that assists in the intake of minerals such as potassium. [Background technology]

[0002] In recent years, with modern consumers' lifestyles prioritizing time performance and a growing focus on health, there has been a growing need to obtain nutrients without spending a lot of time. Nutritionally fortified foods, which are designed to contain a balanced amount of necessary nutrients, are attracting attention as foods that can meet these needs.

[0003] Meanwhile, there are "nutrient labeling reference values" that serve as the standard values ​​for the nutrients that Japanese people should ingest per day. These are values ​​that are weighted by the population of each gender and age group (limited to those 18 years of age and older) of the dietary intake standards for nutrients by gender and age group set out in the Food Labeling Standards (Cabinet Office Ordinance No. 10 of 2015) to maintain and improve the health of the nation, and serve as the standard used when labeling food (Reference: Report of the Survey on Revision of Nutrient Labeling Reference Values ​​(Consumer Affairs Agency)).

[0004] Under these circumstances, an increasing number of nutritionally fortified foods contain nutrients exceeding the above-mentioned standard values ​​per serving or per unit calorie. However, particularly for minerals (five macro minerals) with a daily intake of approximately 100 mg or more, adding inorganic salts to meet the above-mentioned standard values ​​(sodium: 2900 mg, potassium: 2800 mg, phosphorus: 900 mg, calcium: 680 mg, magnesium: 320 mg) poses a challenge, as the high concentrations create a strong flavor and have an undesirable effect on the food, making it difficult to incorporate the required amounts into food. Of the five macro minerals, there are concerns about excessive intake of sodium and phosphorus, so there is a high need for sufficient amounts of potassium, calcium, and magnesium in particular.

[0005] Patent Document 1 discloses a liquid food composition containing a protein source derived from peas and / or broad beans and a mineral source containing magnesium carbonate and tricalcium phosphate. Patent Document 2 discloses a dry food composition with improved sensory properties containing vegetable protein and potassium metaphosphate. Patent Document 3 discloses a liquid nutritional composition containing a polymerized phosphate such as a metaphosphate. However, neither of these documents solves the problem of strong flavors caused by inorganic salts, such as the bitterness, saltiness, and sourness caused by potassium, calcium, and magnesium, when consumed. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Special Publication No. 2023-505073 [Patent Document 2] Patent Publication No. 2021-528987 [Patent Document 3] Japanese Patent Application Laid-Open No. 2017-171593 Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention has been made in consideration of the above-mentioned circumstances, and aims to provide mineral-fortified foods and the like which, when eaten, suppress the unpleasant tastes such as astringency, saltiness, sourness, etc. caused by potassium, calcium, and magnesium, and which satisfy the target intake of potassium, calcium, and magnesium, and in particular, which, when eaten, suppress the unpleasant tastes such as astringency, saltiness, sourness, etc. caused by potassium, and which satisfy the target intake of potassium. [Means for solving the problem]

[0008] As a result of intensive research into the above-mentioned problems, the inventors have discovered that adding potassium metaphosphate and / or potassium gluconate as a potassium source to foods that satisfy the target potassium intake amount can suppress the unpleasant tastes such as astringency, saltiness, and sourness that are caused by potassium when the foods are eaten. Based on this finding, the inventors have conducted further research and have completed the present invention. That is, the present invention is as follows.

[0009] [1] Mineral-fortified foods containing potassium metaphosphate and / or potassium gluconate as a source of potassium. [2] The food product according to [1] above, containing 500 mg to 3,500 mg of potassium metaphosphate or 1,000 mg to 7,000 mg of potassium gluconate per serving. [3] The food product according to [1] above, which contains 50 mg to 5 g of potassium metaphosphate per 100 kcal of food or 100 mg to 10 g of potassium gluconate per 100 kcal of food. [4] The food according to any one of [1] to [3] above, wherein the total contribution of potassium derived from potassium metaphosphate and potassium derived from potassium gluconate to the potassium content of the entire food is 30% or more. [5] The food product according to any one of [1] to [4] above, further containing dolomite and / or tricalcium phosphate as a calcium source. [6] The food product according to any one of [1] to [5] above, further comprising dolomite and / or magnesium phosphate as a magnesium source. [7] The food product according to any one of [1] to [6] above, wherein the food product is a solid food product. [8] The food product according to any one of [1] to [7] above, wherein the food product is a prepared dish or a confectionery. [9] A method for suppressing an off-flavor in a mineral-fortified food, comprising adding potassium metaphosphate and / or potassium gluconate as a potassium source to the food.

[10] The method according to [9] above, wherein 500 mg to 3,500 mg of potassium metaphosphate or 1,000 mg to 7,000 mg of potassium gluconate is added per serving of food.

[11] The method according to [9] or

[10] above, wherein 50 mg to 5 g of potassium metaphosphate or 100 mg to 10 g of potassium gluconate are added per 100 kcal of food.

[12] A method according to any one of [9] to

[11] above, in which the total contribution rate of potassium derived from potassium metaphosphate and potassium derived from potassium gluconate to the potassium content in the entire food is 30% or more.

[13] The method according to any one of [9] to

[12] above, further comprising adding dolomite and / or tricalcium phosphate as a calcium source.

[14] The method according to any one of the above [9] to

[13] , further comprising adding dolomite and / or magnesium phosphate as a magnesium source.

[15] The method according to any one of [9] to

[14] above, wherein the food is a solid food.

[16] The method according to any one of [9] to

[15] above, wherein the food is a prepared dish or a confectionery. [Effects of the Invention]

[0010] The present invention makes it possible to provide mineral-fortified foods and the like that suppress the unpleasant tastes such as astringency, saltiness, sourness, etc., caused by potassium, calcium, and magnesium when eaten, and that satisfy the target intake of potassium, calcium, and magnesium, and in particular, mineral-fortified foods and the like that suppress the unpleasant tastes such as astringency, saltiness, sourness, etc., caused by potassium when eaten, and that satisfy the target intake of potassium. DETAILED DESCRIPTION OF THE INVENTION

[0011] 1.Food The present invention provides a mineral-enriched food (hereinafter also referred to as "food of the present invention") containing potassium metaphosphate and / or potassium gluconate as a potassium source.

[0012] The potassium metaphosphate used in the food of the present invention refers to a pentamer or higher polymer of potassium phosphate salt and a mixture thereof. That is, the potassium metaphosphate used in the food of the present invention is represented by the formula (HPO3) n (wherein n represents an integer of 5 or more, preferably 10 to 500,000, more preferably 50 to 100,000, and even more preferably 1,000 to 50,000) refers to a heterogeneous mixture of potassium salts of condensed polyphosphates having a linear and / or cyclic structure. The weight-average molecular weight of the potassium metaphosphate used in the food product of the present invention is usually 400 or more, preferably 800 to 400,000,000, more preferably 4,000 to 8,000,000, and even more preferably 80,000 to 4,000,000.

[0013] The potassium metaphosphate used in the food of the present invention may exist in the form of an adduct with water or various solvents, and in the food of the present invention, these adducts are also referred to as potassium metaphosphate.

[0014] The potassium metaphosphate used in the food product of the present invention can be obtained by a method known per se, for example, by heating potassium dihydrogen phosphate (KH2PO4) to cause intermolecular dehydration, and the degree of polymerization, molecular weight, etc. can be adjusted as desired by factors such as heating temperature and time. The higher the temperature at which the dehydration reaction is carried out, the higher the degree of polymerization. Commercially available products (such as the products used in the Examples described below) can also be suitably used as the potassium metaphosphate used in the food product of the present invention. Of these, products manufactured for food use are preferred.

[0015] In the food of the present invention, the content of potassium metaphosphate per serving of food is preferably 500 mg to 3,500 mg, more preferably 750 mg to 3,000 mg, and even more preferably 1,000 mg to 2,500 mg. When potassium metaphosphate is an adduct with water or various solvents, the content is expressed as the amount converted into a form free of water or various solvents (the same applies hereinafter).

[0016] The potassium gluconate used in the food of the present invention may exist in the form of an adduct with water or various solvents, and in the food of the present invention, these adducts are also referred to as potassium gluconate.

[0017] The potassium gluconate used in the food of the present invention may be synthesized by a method known per se, but commercially available products (such as the products used in the Examples described below) can also be used. Of these, products manufactured for food use are preferred.

[0018] In the food of the present invention, the content of potassium gluconate per serving of food is preferably 1,000 mg to 7,000 mg, more preferably 2,000 mg to 6,000 mg, and even more preferably 3,000 mg to 5,000 mg. When potassium gluconate is an adduct with water or various solvents, the content is expressed as the amount converted into a form free of water or various solvents (the same applies hereinafter).

[0019] When the food product of the present invention contains both potassium metaphosphate and potassium gluconate, the content of each in the food product can be adjusted appropriately so as to satisfy the target potassium intake amount.

[0020] As used herein, "mineral" refers to one or more selected from the group consisting of potassium, calcium, and magnesium, among the five macrominerals (sodium, potassium, phosphorus, calcium, and magnesium). Furthermore, "mineral fortification" refers to supplementing each mineral to help meet the "nutrient labeling standard value" for each mineral that should be consumed daily, as stipulated in the Food Labeling Standards (Cabinet Office Ordinance No. 10 of 2015). For example, potassium is fortified with potassium metaphosphate and / or potassium gluconate.

[0021] As used herein, the term "food" is not particularly limited as long as it is a food that has at least one purpose of providing some nutritional intake, but is preferably a solid food (including semi-solid food), such as prepared dishes, cooked rice, soup, noodles, and confectionery. Examples of prepared dishes include processed meat foods (e.g., hamburger steaks, sausages, fried chicken, and stuffed foods (gyoza, shumai, spring rolls, ravioli, meat buns, etc.)), processed fish foods (e.g., processed fish paste products such as chikuwa and satsumaage), rice bowl ingredients for Chinese rice bowls and pork bowls, curry, stew, gratin, quiche, cabbage rolls, sweet and sour pork, double-cooked pork, green pepper and pork stir-fry, and mapo tofu. Examples of cooked rice include rice obtained by cooking polished rice, as well as brown rice, red rice, seasoned rice, fried rice, pilaf, dry curry, and sushi rice. Examples of soups include miso soup, minestrone, clam chowder, pot-au-feu, corn soup, and borscht. Examples of confectionery include baked goods (brownies, madeleines, financiers, fondant au chocolat, baked cheesecake, soufflé cake, chiffon cake, egg tart, chiboust, pie, tart, sponge cake, etc.), shortcake (including sponge cake) containing baked goods as a part thereof, mille-feuille (including pie), and other jellies, mousses, terrines, etc. Among these, prepared dishes, cooked rice, and confectionery are preferred, and processed meat products, rice bowl ingredients, seasoned rice, fried rice, pilaf, and baked goods are more preferred. The food may also be a frozen food. The food may also be a health function food, a food for specified health uses, a nutrient-functional food, a dietary supplement, a dietary supplement, a health supplement, a medical food, a medical food, etc.

[0022] In one embodiment, the food product of the present invention contains 50 mg to 5 g of potassium metaphosphate or 100 mg to 10 g of potassium gluconate per 100 kcal of food, preferably 100 mg to 4 g of potassium metaphosphate or 200 mg to 8 g of potassium gluconate per 100 kcal of food, and more preferably 300 mg to 3 g of potassium metaphosphate or 600 mg to 6 g of potassium gluconate per 100 kcal of food. When the food product of the present invention contains both potassium metaphosphate and potassium gluconate, the amount of each component per 100 kcal of food can be appropriately adjusted so that the total amount of potassium derived from potassium metaphosphate and potassium gluconate is the same or substantially the same as the amount of potassium derived from each component when they are contained alone in the above ranges.

[0023] In one aspect, the food product of the present invention contains 30 mg to 5 g of potassium metaphosphate or 60 mg to 10 g of potassium gluconate per 100 g of food, preferably 100 mg to 4 g of potassium metaphosphate or 200 mg to 8 g of potassium gluconate per 100 g of food, and more preferably 200 mg to 4 g of potassium metaphosphate or 400 mg to 6 g of potassium gluconate per 100 g of food. When the food product of the present invention contains both potassium metaphosphate and potassium gluconate, the amount of each component per 100 g of food can be appropriately adjusted so that the total amount of potassium derived from potassium metaphosphate and potassium gluconate is the same or approximately the same as the amount of potassium derived from each component when they are contained alone in the above ranges.

[0024] In one aspect, the food product of the present invention contains 0.5 g to 25 g of potassium metaphosphate or 1 g to 50 g of potassium gluconate per 100 g of water in the food product, preferably 1 g to 20 g of potassium metaphosphate or 2 g to 40 g of potassium gluconate per 100 g of water in the food product, and more preferably 2 g to 10 g of potassium metaphosphate or 4 g to 20 g of potassium gluconate per 100 g of water in the food product. When the food product of the present invention contains both potassium metaphosphate and potassium gluconate, the amount of each of them per 100 g of water in the food can be appropriately adjusted so that the total amount of potassium derived from potassium metaphosphate and potassium gluconate is the same or approximately the same as the amount of potassium when each of them is contained alone in the above range.

[0025] In one embodiment of the food product of the present invention, the total contribution of potassium derived from potassium metaphosphate and potassium derived from potassium gluconate to the potassium content of the entire food product is 30% or more, preferably 35% or more or 40% or more, more preferably 45% or more or 50% or more, even more preferably 60% or more or 70% or more, and even more preferably 80% or more or 90% or more. More specifically, the contribution is expressed by the formula: Contribution rate (%) = (amount of potassium derived from potassium metaphosphate + amount of potassium derived from potassium gluconate) / (amount of potassium in the whole food) x 100 The amount of potassium in a food other than that derived from potassium metaphosphate and potassium gluconate can be calculated by referring to the potassium content listed in the Standard Tables of Food Composition in Japan (8th Edition) Supplement 2023 for each ingredient and adding them together.

[0026] The food product of the present invention may also further contain dolomite and / or tricalcium phosphate as a calcium source.

[0027] The dolomite used in the food of the present invention is a double salt of calcium carbonate and magnesium carbonate, and although derivatives modified by calcination, slaked, or the like without significantly changing the metal element composition may be used, uncalcined dolomite (uncalcined dolomite) is preferred. The dolomite used in the food of the present invention may exist in the form of an adduct with water or various solvents, and in the food of the present invention, these adducts are also referred to as dolomite.

[0028] The dolomite used in the food of the present invention may be synthesized by a method known per se, but commercially available products (such as the products used in the Examples described below) can also be used. Of these, products manufactured for food use are preferred.

[0029] In the food of the present invention, the content of dolomite as a calcium source per serving of food is preferably 250 mg to 2,500 mg, more preferably 500 mg to 2,000 mg, and even more preferably 700 mg to 1,500 mg. When dolomite is an adduct with water or various solvents, the content is expressed as the amount converted into a form free of water or various solvents (the same applies hereinafter).

[0030] The tricalcium phosphate used in the food of the present invention may exist in the form of an adduct with water or various solvents, and in the food of the present invention, these adducts are also referred to as tricalcium phosphate.

[0031] The tricalcium phosphate used in the food of the present invention may be synthesized by a method known per se, but commercially available products (such as the products used in the Examples described below) can also be used. Of these, products manufactured for food use are preferred.

[0032] In the food of the present invention, the content of tricalcium phosphate per serving of food is preferably 150 mg to 2,000 mg, more preferably 300 mg to 1,500 mg, and even more preferably 400 mg to 1,000 mg. When tricalcium phosphate is an adduct with water or various solvents, the content is expressed as the amount converted into a form free of water or various solvents (the same applies hereinafter).

[0033] When the food product of the present invention contains both dolomite and tricalcium phosphate, the content of each in the food product can be adjusted appropriately so as to satisfy the target calcium intake amount.

[0034] In one embodiment, the food product of the present invention contains 0.1 g to 2.6 g of dolomite per 100 kcal of food or 0.05 g to 1.3 g of tricalcium phosphate per 100 kcal of food as a calcium source, preferably 0.15 g to 2.5 g of dolomite per 100 kcal of food or 0.07 g to 1.25 g of tricalcium phosphate per 100 kcal of food, and more preferably 0.2 g to 2.4 g of dolomite per 100 kcal of food or 0.1 g to 1.2 g of tricalcium phosphate per 100 kcal of food. When the food product of the present invention contains both dolomite and tricalcium phosphate as calcium sources, the amount of each calcium source per 100 kcal of food can be appropriately adjusted so that the total amount of calcium derived from dolomite and the total amount of calcium derived from tricalcium phosphate are the same or approximately the same as the amount of calcium when each calcium source is contained alone in the above ranges.

[0035] In one embodiment of the food product of the present invention, the combined contribution of calcium derived from dolomite and calcium derived from tricalcium phosphate to the calcium content of the entire food product is 30% or more, preferably 35% or more or 40% or more, more preferably 45% or more or 50% or more, even more preferably 60% or more or 70% or more, and even more preferably 80% or more or 90% or more. More specifically, the contribution is expressed by the formula: Contribution rate (%) = (calcium amount derived from dolomite + calcium amount derived from tricalcium phosphate) / (calcium amount in the whole food) x 100 The amount of calcium in food other than that derived from dolomite and tricalcium phosphate can be calculated by referring to the calcium content listed in the Standard Tables of Food Composition in Japan (8th Edition) Supplement 2023 for each ingredient and adding them together.

[0036] When the food product of the present invention contains potassium metaphosphate and / or potassium gluconate and dolomite and / or tricalcium phosphate as a calcium source, the ratio of the amount of potassium metaphosphate and / or potassium gluconate to the amount of dolomite and / or tricalcium phosphate as a calcium source (potassium metaphosphate and / or potassium gluconate:dolomite and / or tricalcium phosphate) is preferably 250:1 to 1:100, more preferably 100:1 to 1:30, even more preferably 50:1 to 1:15, and even more preferably 25:1 to 1:5.

[0037] The food product of the present invention may also further contain dolomite and / or magnesium phosphate as a magnesium source.

[0038] "Dolomite" is as explained above.

[0039] In the food of the present invention, the content of dolomite as a magnesium source per serving of food is preferably 120 mg to 1,200 mg, more preferably 300 mg to 1,000 mg, and even more preferably 400 mg to 800 mg. When dolomite is an adduct with water or various solvents, the above content is expressed as the amount converted into a form free of water or various solvents (the same applies hereinafter).

[0040] Examples of magnesium phosphate that can be used in the food of the present invention include trimagnesium phosphate and rice magnesium phosphate.

[0041] The magnesium phosphate used in the food of the present invention may exist in the form of an adduct with water or various solvents, and in the food of the present invention, these adducts are also referred to as magnesium phosphate.

[0042] The magnesium phosphate used in the food of the present invention may be synthesized by a method known per se, but commercially available products (such as Rice Magnesium (Tsuno Foods Co., Ltd., containing 15% Mg), a product used in the Examples described below) can also be used. Of these, products manufactured for food use are preferred.

[0043] In the food of the present invention, the content of magnesium phosphate per serving of food is preferably 100 mg to 1,000 mg, more preferably 150 mg to 800 mg, and even more preferably 200 mg to 600 mg. When magnesium phosphate is an adduct with water or various solvents, the content is expressed as the amount converted into a form free of water or various solvents (the same applies hereinafter).

[0044] When the food product of the present invention contains both dolomite and magnesium phosphate, the content of each in the food product can be adjusted appropriately so as to satisfy the target intake amount of magnesium.

[0045] In one embodiment, the food product of the present invention contains 0.1 g to 2.0 g of dolomite per 100 kcal of food or 0.05 g to 1.25 g of magnesium phosphate per 100 kcal of food as a magnesium source, preferably 0.13 g to 1.95 g of dolomite per 100 kcal of food or 0.10 g to 1.23 g of magnesium phosphate per 100 kcal of food, and more preferably 0.15 g to 1.9 g of dolomite per 100 kcal of food or 0.13 g to 1.2 g of magnesium phosphate per 100 kcal of food. When the food product of the present invention contains both dolomite and magnesium phosphate as magnesium sources, the amount of each magnesium source per 100 kcal of food can be appropriately adjusted so that the total amount of magnesium derived from dolomite and magnesium phosphate is the same or approximately the same as the amount of magnesium when each magnesium source is contained alone in the above range.

[0046] In one embodiment of the food product of the present invention, the combined contribution of magnesium derived from dolomite and magnesium derived from magnesium phosphate to the magnesium content in the entire food product is 30% or more, preferably 35% or more or 40% or more, more preferably 45% or more or 50% or more, even more preferably 60% or more or 70% or more, and even more preferably 80% or more or 90% or more. More specifically, the contribution is expressed by the formula: Contribution rate (%) = (amount of magnesium derived from dolomite + amount of magnesium derived from magnesium phosphate) / (amount of magnesium in the whole food) x 100 The amount of magnesium in food other than that derived from dolomite and magnesium phosphate can be calculated by referring to the magnesium content listed in the Standard Tables of Food Composition in Japan (8th Edition) Supplement 2023 for each ingredient and adding them together.

[0047] When the food product of the present invention contains potassium metaphosphate and / or potassium gluconate and dolomite and / or magnesium phosphate as a magnesium source, the ratio of the amount of potassium metaphosphate and / or potassium gluconate to the amount of dolomite and / or magnesium phosphate as a magnesium source (potassium metaphosphate and / or potassium gluconate:dolomite and / or magnesium phosphate) is preferably 200:1 to 1:50, more preferably 100:1 to 1:25, even more preferably 50:1 to 1:12.5, and even more preferably 30:1 to 1:5.

[0048] The food product of the present invention may further contain other ingredients as long as the effects of the present invention are not impaired. Examples of other ingredients include acids, amino acids, sugars, and various food ingredients and food additives that can be used in foods and beverages, such as seasonings, flavorings, spices, coloring agents, color formers, emulsifiers, oils and fats, starches, thickeners, water, preservatives, and antioxidants. One or more other ingredients may be contained as needed.

[0049] Next, the method for producing the food of the present invention will be described.

[0050] The food product can be produced by adding potassium metaphosphate and / or potassium gluconate, and, if necessary, dolomite and / or tricalcium phosphate as a calcium source, dolomite and / or magnesium phosphate as a magnesium source, and / or the other components described above to a raw material for the food product or an intermediate composition prior to the final production of the food product, and mixing them as is, or by other production methods commonly used in the food industry. The order in which these components are added is not particularly limited and can be determined appropriately depending on the intended use.

[0051] The food product of the present invention reduces unpleasant flavors when eaten compared to a food product that does not contain potassium metaphosphate and / or potassium gluconate, and optionally does not contain dolomite and / or tricalcium phosphate as a calcium source, or dolomite and / or magnesium phosphate as a magnesium source, and the food product of the present invention enables the target intake of potassium, calcium, and magnesium to be satisfied.

[0052] As used herein, "off-flavor" refers to the bitterness, saltiness, sourness, etc., caused by potassium, calcium, and magnesium when consuming a mineral-fortified food. The suppression of off-flavors can be evaluated by sensory evaluation by a panel of experts skilled in evaluation, as shown in the examples described below.

[0053] 2. Off-taste suppression method The present invention also provides a method for suppressing off-flavors in mineral-fortified foods, characterized by adding potassium metaphosphate and / or potassium gluconate as a potassium source to the foods (hereinafter collectively referred to as the "method of the present invention").

[0054] "Mineral", "mineral-fortified", "food", "potassium metaphosphate", "potassium gluconate" and "off-flavor" are as described above in connection with the method of the present invention.

[0055] In the method of the present invention, the amount of potassium metaphosphate added to the mineral-enriched food is preferably 500 mg to 3,500 mg, more preferably 750 mg to 3,000 mg, and even more preferably 1,000 mg to 2,500 mg per serving of food. When potassium metaphosphate is an adduct with water or various solvents, the above amount is expressed as the amount converted into a form free of water or various solvents (the same applies hereinafter).

[0056] In the method of the present invention, the amount of potassium gluconate added to the mineral-enriched food is preferably 1,000 mg to 7,000 mg, more preferably 2,000 mg to 6,000 mg, and even more preferably 3,000 mg to 5,000 mg per serving of food. When potassium gluconate is an adduct with water or various solvents, the above amount is expressed as the amount converted into a form free of water or various solvents (the same applies hereinafter).

[0057] In the method of the present invention, when both potassium metaphosphate and potassium gluconate are added to a mineral-fortified food, the amounts of each added to the food can be adjusted appropriately so as to satisfy the target potassium intake.

[0058] In one embodiment of the method of the present invention, 50 mg to 5 g of potassium metaphosphate or 100 mg to 10 g of potassium gluconate per 100 kcal of food is added to the mineral-enriched food, preferably 100 mg to 4 g of potassium metaphosphate or 200 mg to 8 g of potassium gluconate per 100 kcal of food, and more preferably 300 mg to 3 g of potassium metaphosphate or 600 mg to 6 g of potassium gluconate per 100 kcal of food. Note that, when both potassium metaphosphate and potassium gluconate are added to the mineral-enriched food in the method of the present invention, the amounts of each added per 100 kcal of food can be appropriately adjusted so that the total amount of potassium derived from potassium metaphosphate and potassium gluconate is the same or approximately the same as the amount of potassium when each is added alone in the above ranges.

[0059] In one embodiment of the method of the present invention, 30 mg to 5 g of potassium metaphosphate or 60 mg to 10 g of potassium gluconate per 100 g of food is added to the mineral-enriched food, preferably 100 mg to 4 g of potassium metaphosphate or 200 mg to 8 g of potassium gluconate per 100 g of food, and more preferably 200 mg to 4 g of potassium metaphosphate or 400 mg to 6 g of potassium gluconate per 100 g of food. Note that, when both potassium metaphosphate and potassium gluconate are added to the mineral-enriched food in the method of the present invention, the amounts of each added per 100 g of food can be appropriately adjusted so that the total amount of potassium derived from potassium metaphosphate and potassium gluconate is the same or approximately the same as the amount of potassium when each is added alone in the above range.

[0060] In one embodiment of the method of the present invention, 0.5 g to 25 g of potassium metaphosphate or 1 g to 50 g of potassium gluconate per 100 g of water in the food is added to the mineral-enriched food, preferably 1 g to 20 g of potassium metaphosphate or 2 g to 40 g of potassium gluconate per 100 g of water in the food, and more preferably 2 g to 10 g of potassium metaphosphate or 4 g to 20 g of potassium gluconate per 100 g of water in the food. Note that, when both potassium metaphosphate and potassium gluconate are added to the mineral-enriched food in the method of the present invention, the amounts of each added per 100 g of water in the food can be appropriately adjusted so that the total amount of potassium derived from potassium metaphosphate and potassium gluconate is the same or approximately the same as the amount of potassium when each is added alone in the above range.

[0061] In one embodiment of the method of the present invention, the total contribution rate of potassium derived from potassium metaphosphate and potassium derived from potassium gluconate to the potassium content in the entire food is set to 30% or more, preferably 35% or more or 40% or more, more preferably 45% or more or 50% or more, even more preferably 60% or more or 70% or more, and even more preferably 80% or more or 90% or more. More specifically, the contribution rate is calculated by the formula: Contribution rate (%) = (amount of potassium derived from potassium metaphosphate + amount of potassium derived from potassium gluconate) / (amount of potassium in the whole food) x 100 The amount of potassium in a food other than that derived from potassium metaphosphate and potassium gluconate can be calculated by referring to the potassium content listed in the Standard Tables of Food Composition in Japan (8th Edition) Supplement 2023 for each ingredient and adding them together.

[0062] In the method of the present invention, dolomite and / or tricalcium phosphate may also be added to the mineral-fortified food as a calcium source.

[0063] "Dolomite" and "tricalcium phosphate" are as explained above for the food product of the present invention.

[0064] In the method of the present invention, the amount of dolomite as a calcium source added to the mineral-fortified food is preferably 250 mg to 2,500 mg, more preferably 500 mg to 2,000 mg, and even more preferably 700 mg to 1,500 mg per serving of food. When dolomite is an adduct with water or various solvents, the above amount is expressed as the amount converted into a form free of water or various solvents (the same applies hereinafter).

[0065] In the method of the present invention, the amount of tricalcium phosphate added to the mineral-fortified food is preferably 150 mg to 2,000 mg per serving, more preferably 300 mg to 1,500 mg, and even more preferably 400 mg to 1,000 mg. When tricalcium phosphate is an adduct with water or various solvents, the amount is expressed as the amount converted into a form free of water or various solvents (the same applies hereinafter).

[0066] In the method of the present invention, when both dolomite and tricalcium phosphate are added to a mineral-fortified food, the amounts of each added to the food can be adjusted appropriately so as to satisfy the target calcium intake amount.

[0067] In one embodiment of the method of the present invention, the mineral-fortified food is supplemented with 0.1 g to 2.6 g of dolomite per 100 kcal of food or 0.05 g to 1.3 g of tricalcium phosphate per 100 kcal of food as a calcium source, preferably 0.15 g to 2.5 g of dolomite per 100 kcal of food or 0.07 g to 1.25 g of tricalcium phosphate per 100 kcal of food, and more preferably 0.2 g to 2.4 g of dolomite per 100 kcal of food or 0.1 g to 1.2 g of tricalcium phosphate per 100 kcal of food. When both dolomite and tricalcium phosphate are added to the mineral-fortified food in the method of the present invention, the amounts of each added per 100 kcal of food can be adjusted appropriately so that the total amount of calcium derived from dolomite and tricalcium phosphate is the same or substantially the same as the amount of calcium when each is added alone in the above ranges.

[0068] In one embodiment of the method of the present invention, the combined contribution rate of calcium derived from dolomite and calcium derived from tricalcium phosphate to the calcium content of the entire food is set to 30% or more, preferably 35% or more or 40% or more, more preferably 45% or more or 50% or more, even more preferably 60% or more or 70% or more, and even more preferably 80% or more or 90% or more. More specifically, the contribution rate is calculated by the formula: Contribution rate (%) = (calcium amount derived from dolomite + calcium amount derived from tricalcium phosphate) / (calcium amount in the whole food) x 100 The amount of calcium in food other than that derived from dolomite and tricalcium phosphate can be calculated by referring to the calcium content listed in the Standard Tables of Food Composition in Japan (8th Edition) Supplement 2023 for each ingredient and adding them together.

[0069] In the method of the present invention, when potassium metaphosphate and / or potassium gluconate and dolomite and / or tricalcium phosphate as a calcium source are added to the mineral-fortified food, the ratio of the amount of potassium metaphosphate and / or potassium gluconate to the amount of dolomite and / or tricalcium phosphate as a calcium source (potassium metaphosphate and / or potassium gluconate:dolomite and / or tricalcium phosphate) is preferably 250:1 to 1:100, more preferably 100:1 to 1:30, even more preferably 50:1 to 1:15, and even more preferably 25:1 to 1:5.

[0070] In the method of the present invention, dolomite and / or magnesium phosphate may also be added to the mineral-fortified food as a magnesium source.

[0071] "Dolomite" and "magnesium phosphate" are as explained above.

[0072] In the method of the present invention, the amount of dolomite as a magnesium source added to the mineral-enriched food is preferably 120 mg to 1,200 mg per serving, more preferably 300 mg to 1,000 mg, and even more preferably 400 mg to 800 mg. When dolomite is an adduct with water or various solvents, the above amount is expressed as the amount converted into a form free of water or various solvents (the same applies hereinafter).

[0073] In the method of the present invention, the amount of magnesium phosphate added to the mineral-enriched food is preferably 100 mg to 1,000 mg per serving, more preferably 150 mg to 800 mg, and even more preferably 200 mg to 600 mg. When magnesium phosphate is an adduct with water or various solvents, the amount is expressed as the amount converted into a form free of water or various solvents (the same applies hereinafter).

[0074] In the method of the present invention, when both dolomite and magnesium phosphate are added to a mineral-fortified food, the amounts of each added to the food can be adjusted appropriately so as to satisfy the target magnesium intake.

[0075] In one embodiment of the method of the present invention, the mineral-fortified food is supplemented with 0.1 g to 2.0 g of dolomite per 100 kcal of food or 0.05 g to 1.25 g of magnesium phosphate per 100 kcal of food as a magnesium source, preferably 0.13 g to 1.95 g of dolomite per 100 kcal of food or 0.10 g to 1.23 g of magnesium phosphate per 100 kcal of food, and more preferably 0.15 g to 1.9 g of dolomite per 100 kcal of food or 0.13 g to 1.2 g of magnesium phosphate per 100 kcal of food. In the method of the present invention, when both dolomite and magnesium phosphate are added to the mineral-fortified food as magnesium sources, the amounts of each added per 100 kcal of food can be appropriately adjusted so that the total amount of magnesium derived from dolomite and magnesium phosphate is the same or approximately the same as the amount of magnesium when each is added alone in the above ranges.

[0076] In one embodiment of the method of the present invention, the combined contribution rate of magnesium derived from dolomite and magnesium derived from magnesium phosphate to the magnesium content in the entire food is set to 30% or more, preferably 35% or more or 40% or more, more preferably 45% or more or 50% or more, even more preferably 60% or more or 70% or more, and even more preferably 80% or more or 90% or more. More specifically, the contribution rate is calculated by the formula: Contribution rate (%) = (amount of magnesium derived from dolomite + amount of magnesium derived from magnesium phosphate) / (amount of magnesium in the whole food) x 100 The amount of magnesium in food other than that derived from dolomite and magnesium phosphate can be calculated by referring to the magnesium content listed in the Standard Tables of Food Composition in Japan (8th Edition) Supplement 2023 for each ingredient and adding them together.

[0077] In the method of the present invention, when potassium metaphosphate and / or potassium gluconate and dolomite and / or magnesium phosphate as a magnesium source are added to a mineral-fortified food, the ratio of the amount of potassium metaphosphate and / or potassium gluconate to the amount of dolomite and / or magnesium phosphate as a magnesium source (potassium metaphosphate and / or potassium gluconate:dolomite and / or magnesium phosphate) is preferably 200:1 to 1:50, more preferably 100:1 to 1:25, even more preferably 50:1 to 1:12.5, and even more preferably 30:1 to 1:5.

[0078] The method of the present invention can be carried out in the same manner as described above for the method of producing the food product of the present invention.

[0079] In the mineral-enriched food obtained by the method of the present invention, the off-flavors such as astringency, saltiness, and sourness caused by potassium, calcium, and magnesium are suppressed when eaten, and the target intakes of potassium, calcium, and magnesium are satisfied, compared with foods that do not contain potassium metaphosphate and / or potassium gluconate, and optionally dolomite and / or tricalcium phosphate as calcium sources, and dolomite and / or magnesium phosphate as magnesium sources. The suppression of off-flavors can be evaluated by sensory evaluation by a panel of experts skilled in evaluation, as shown in the examples below.

[0080] Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples in any way. [Example]

[0081] In the examples, the following components were used unless otherwise specified. Unless otherwise specified, components not listed below are readily available or can be prepared according to methods commonly practiced in the art, or are commercially available. Furthermore, % represents % by weight unless otherwise specified in the examples. Potassium metaphosphate: (Food additive, Potassium metaphosphate, Taihei Chemical Industry Co., Ltd.) Potassium tripolyphosphate: (Food additive potassium polyphosphate (potassium tripolyphosphate), Union Co., Ltd.) Tripotassium phosphate: (Food additive, Tripotassium phosphate, Taihei Chemical Industry Co., Ltd.) Potassium chloride: (purified potassium chloride, Diasalt Co., Ltd.) Tripotassium citrate (monohydrate): (Purified Tripotassium Citrate M, Fuso Chemical Co., Ltd.) Potassium gluconate: (Healthy K, Fuso Chemical Co., Ltd.) Dolomite: (Microcalmag S, Oriental Yeast Co., Ltd.) Tricalcium phosphate: (Food additive, Tricalcium phosphate, Taihei Chemical Industry Co., Ltd.) Calcium lactate (pentahydrate): (Fermented calcium lactate, Corbion Japan Co., Ltd.) Calcium chloride: (Food additive calcium chloride, Matsuba Pharmaceutical Co., Ltd.) Trimagnesium phosphate (octahydrate): (Food additive Trimagnesium phosphate, Taihei Chemical Industry Co., Ltd.) Magnesium chloride: (Magnesium chloride S, Tomita Pharmaceutical Co., Ltd.)

[0082] Preparation Example 1 (Basic protocol for preparing gyoza) (Preparation of noodle skin) Using a KitchenAid (KitchenAid Japan), 72.0 parts by weight of wheat flour and 1.0 part by weight of salt were mixed at second speed for 3 minutes, and then 27.0 parts by weight of cold water was added little by little while stirring. After the water addition was complete, the mixture was mixed at first speed for 4 minutes to obtain a crumbly noodle dough. The obtained noodle dough was rolled into a 0.7 mm shape using a roller-type noodle making machine, and then cut into oval shapes measuring 92 mm x 82 mm (5.4 g / sheet) to obtain noodle wrappers for use as gyoza wrappers.

[0083] (Preparation of dumplings) Using the filling ingredients for each base in the proportions shown in Table 1, along with the mineral sources and water (remainder) in the proportions shown in each Example / Comparative Example, fillings for gyoza were prepared in the usual manner, weighing out 12.5 g per piece. The resulting filling (70.0 parts by weight) was then wrapped in the noodle wrappers (5.4 g; 30.0 parts by weight) obtained above, and shaped into dumplings. The shaped dumplings were steamed at 100°C for 9 minutes and then flash-frozen in a -35°C freezer.

[0084] [Table 1]

[0085] (Heat gyoza before eating) Place the frozen dumplings in an oiled frying pan, add 30 mL of water, cover and cook on a gas stove over low to medium heat for 5 minutes, then remove the lid and cook for an additional 1 to 2 minutes until the bottom is browned.

[0086] Examples 1 and 2 and Comparative Examples 1 to 4 (Study of Potassium Salts) (preparation of gyoza, etc.) Using each potassium source in the blending ratio shown in Table 2, gyoza dumplings were prepared according to Preparation Example 1 (yield after steaming and freezing: 100%) and heated before eating.

[0087] [Table 2]

[0088] (sensory evaluation) Each of the gyoza prepared as described above and heated before eating was tasted by a panel of three experts trained in evaluation and rated by consensus in 0.5 point increments for bitterness, saltiness, sourness and overall using the rating scale shown in Table 3. For the overall rating, a product was deemed to pass if it received a score of 4 or more for bitterness, saltiness and sourness.

[0089] [Table 3]

[0090] The results are shown in Table 2.

[0091] As shown in Table 2, when potassium metaphosphate or potassium gluconate was used as the potassium source, unpleasant flavors such as bitterness, saltiness, and sourness were suppressed, and the dumplings obtained satisfied the target potassium intake (2,800 mg / 3 ≒ 933 mg) (per serving, the amount of potassium in the base filling (225 mg) + the amount of potassium in the noodle wrapper (28 mg) = the total amount of potassium (253 mg), with 695 mg of potassium supplementation; contribution rate from potassium source = 695 (mg) / (253 + 695) (mg) × 100 = 73.3 (%)).

[0092] Examples 3 and 4 and Comparative Examples 5 and 6 (Effect of calcium salt) (preparation of gyoza, etc.) Using potassium metaphosphate as the potassium source and each calcium source in the composition ratios shown in Table 4, each gyoza was prepared according to Preparation Example 1 (yield after steaming and freezing: 100%) and heated before eating.

[0093] [Table 4]

[0094] (sensory evaluation) Each of the gyoza prepared as above and heated before eating was subjected to a sensory evaluation in the same manner as in Example 1. The results are shown in Table 4.

[0095] As shown in Table 4, when potassium metaphosphate was used as the potassium source and dolomite or tricalcium phosphate was used as the calcium source, unpleasant flavors such as bitterness, saltiness, and sourness were suppressed, and the dumplings obtained satisfied the target calcium intake (680 mg / 3 ≒ 227 mg) (per serving, the calcium content in the base filling (29 mg) + the calcium content in the noodle skin (5.1 mg) = the total calcium content (34 mg), with a potassium supplement of 206 mg; contribution rate from the calcium source = 206 (mg) / (34.1 + 206) (mg) × 100 = 85.8 (%)).

[0096] Examples 5 and 6 and Comparative Example 7 (Effect of Magnesium Salt) (preparation of gyoza, etc.) Using potassium metaphosphate as the potassium source and each magnesium source in the composition ratios shown in Table 5, each gyoza was prepared according to Preparation Example 1 (yield after steaming and freezing: 100%) and heated before eating.

[0097] [Table 5]

[0098] (sensory evaluation) Each of the gyoza prepared and heated before eating as described above was subjected to a sensory evaluation in the same manner as in Example 1. The results are shown in Table 5.

[0099] As shown in Table 5, when potassium metaphosphate was used as the potassium source and dolomite or trimagnesium phosphate was used as the magnesium source, unpleasant flavors such as bitterness, saltiness, and sourness were suppressed, and the target magnesium intake (320 mg / 3 ≒ 107 mg) was met (per serving, the amount of magnesium in the base filling (19 mg) + the amount of magnesium in the noodle skin (7.3 mg) = the total amount of magnesium (26.3 mg), with 86 mg of magnesium supplementation; contribution rate from the magnesium source = 86 (mg) / (26.3 + 86) (mg) × 100 = 76.6 (%)).

[0100] Example 7 (effect on hamburger steak) (Preparation of hamburger steak) Beef, pork, lard, salt, and monosodium L-glutamate in the proportions shown in Table 6 were mixed for 3 minutes, and the remaining filling ingredients in the proportions shown in Table 6 and the mineral sources in the proportions shown in Table 7 were added and mixed for another 3 minutes. The resulting mixture was formed into hamburger steaks (130 g each) using standard methods and baked on a hot plate at 140°C for 6 minutes on each side. They were then baked in an oven at 180°C for 5 minutes and flash-frozen in a -35°C freezer (111 g per steak; yield after baking and freezing: 85%; calories: 263 kcal, moisture content: 62.4 g, moisture content: 56.2%). They were then thawed in a microwave oven and subjected to sensory evaluation.

[0101] [Table 6]

[0102] [Table 7]

[0103] (sensory evaluation) The hamburger steak prepared above was subjected to a sensory evaluation in the same manner as in Example 1. The results are shown in Table 7.

[0104] As shown in Table 7, by using potassium metaphosphate as the potassium source and dolomite as the calcium and magnesium sources, unpleasant tastes such as bitterness, saltiness, and sourness are suppressed, and the target potassium intake (2,800 mg / 3 ≒ 933 mg) (688 mg of potassium supplementation per serving compared to the amount of potassium in the base filling (262 mg); contribution rate from potassium source = 688 (mg) / (262 + 688) (mg) × 100 = 72.4 (%)) and the target calcium intake (680 mg / 3 ≒ 227 mg) are achieved. The hamburger steak obtained satisfied the target intake of magnesium (320 mg / 3 ≒ 107 mg) (per serving, 137 mg of magnesium was supplemented to the amount of magnesium in the base filling (19 mg) per serving; contribution rate from the magnesium source = 137 mg / (19 + 137 mg) × 100 = 87.8%).

[0105] Example 8 (Effect on Chinese rice bowl toppings) (Preparing ingredients for Chinese rice bowl) All ingredients except for boiled shrimp, boiled squid, modified starch, and water (for water dissolution) in the proportions shown in Table 8, as well as the mineral sources and water (remainder) in the proportions shown in Table 9, were simultaneously placed in a saucepan and heated at 80°C for 15 minutes. To this mixture were added boiled shrimp, boiled squid, modified starch, and water (for water dissolution) in the proportions shown in Table 8 (the modified starch and water were added after dissolving the modified starch in water and heating), and the mixture was further mixed at 80°C for 5 minutes. After adding water to compensate for the evaporation, the resulting mixture had a heating yield of 100%, and 200g servings were packaged and flash-frozen at -35°C (per serving: calories: 108kcal, moisture content: 151g, moisture content: 75.5%). The mixture was then thawed in a microwave oven and subjected to sensory evaluation.

[0106] [Table 8]

[0107] [Table 9]

[0108] (sensory evaluation) The ingredients for the Chinese rice bowl prepared above were subjected to a sensory evaluation in the same manner as in Example 1. The results are shown in Table 9.

[0109] As shown in Table 9, by using potassium metaphosphate as the potassium source and dolomite as the calcium and magnesium sources, unpleasant tastes such as bitterness, saltiness, and sourness are suppressed, and the target potassium intake (2,800 mg / 3 ≒ 933 mg) (596 mg of potassium supplement per serving compared to the amount of potassium in the base ingredients (419 mg); contribution rate from potassium source = 596 (mg) / (419 + 596) (mg) × 100 = 58.7 (%)) and the target calcium intake (680 mg / 3 ≒ 227 mg) are achieved. ) (195 mg of calcium supplementation per serving relative to the amount of calcium in the base ingredients (54 mg); contribution rate from calcium source = 195 (mg) / (54 + 195) (mg) × 100 = 78.3 (%)) and the target magnesium intake (320 mg / 3 ≒ 107 mg) (119 mg of magnesium supplementation per serving relative to the amount of magnesium in the base ingredients (26 mg); contribution rate from magnesium source = 119 (mg) / (26 + 119) (mg) × 100 = 82.1 (%)).

[0110] Example 9 (Effect on Chinese rice bowl) (Preparing Chinese rice bowls) 200 g of the frozen Chinese rice bowl ingredients obtained in Example 8 were removed from the bag and placed on 200 g of IQF frozen cooked rice, which was prepared by quick freezing cooked rice obtained by a conventional method, to form a Chinese rice bowl (per serving: calories: 420 kcal, water content: 271.2 g, water content: 67.8%). The rice was then thawed in a microwave oven and subjected to sensory evaluation.

[0111] (sensory evaluation) The Chinese rice bowl prepared above was subjected to a sensory evaluation in the same manner as in Example 1. The results are shown in Table 10.

[0112] [Table 10]

[0113] As shown in Table 10, by using potassium metaphosphate as the potassium source and dolomite as the calcium and magnesium sources, unpleasant tastes such as bitterness, saltiness, and sourness are suppressed, and the target potassium intake (2,800 mg / 3 ≒ 933 mg) (per meal, the amount of potassium in the base ingredients (419 mg) + the amount of potassium in cooked rice (58 mg) = the total amount of potassium (478 mg), with 596 mg of potassium supplementation; contribution rate from potassium source = 596 (mg) / (478 + 596) (mg) × 100 = 55.5 (%)) and the target calcium intake (680 mg / 3 ≒ 227 mg) (per meal, the amount of potassium in the base ingredients (419 mg) + the amount of potassium in cooked rice (58 mg) = the total amount of potassium (478 mg), with 596 mg of potassium supplementation; contribution rate from potassium source = 596 (mg) / (478 + 596) (mg) × 100 = 55.5 (%)). The rice bowl thus obtained met the target intake of magnesium (320mg / 3 ≒ 107mg) (per serving: magnesium in the base ingredients (26mg) + magnesium in the cooked rice (14mg) = 119mg of magnesium supplementation for the total magnesium amount (40mg); contribution rate from magnesium source = 119mg / (40+119)(mg) × 100 = 74.8%).

[0114] Example 10 (Effects of seasoned rice) (Preparing cooked rice) Three cups of rice were washed, soaked for one hour, and drained in a colander (soaked rice; 20% water absorption). Chicken thighs were cut into 2cm cubes, and fried tofu was cut into 5mm x 3cm pieces. Shiitake mushrooms were sliced ​​into 2mm thick slices. Ginger was cut into 1cm long strips. Ginger, soy sauce, sake, and Hondashi were mixed to make a seasoning. The soaked rice, seasoning, other ingredients, the mineral sources listed in Table 12, and water (remaining) were placed in a gas rice cooker (Rinnai Corporation, "Kogamaru," model RR-050FS(DB)). The rice was cooked with the rice cooker setting at "3." The ratios of each ingredient are as shown in Tables 11 and 12. After cooking, the rice was lightly mixed and packaged in 220g portions, then flash-frozen at -35°C (yield after heating and freezing: 88%; calories: 354kcal, moisture: 126g, moisture content: 57.3% per portion). It was then thawed in a microwave oven and subjected to sensory evaluation.

[0115] [Table 11]

[0116] [Table 12]

[0117] (sensory evaluation) The cooked rice prepared above was subjected to a sensory evaluation in the same manner as in Example 1. The results are shown in Table 12.

[0118] As shown in Table 12, by using potassium metaphosphate as the potassium source and dolomite as the calcium and magnesium sources, unpleasant tastes such as bitterness, saltiness, and sourness are suppressed, and the target potassium intake (2,800 mg / 3 ≒ 933 mg) (745 mg of potassium supplementation per serving compared to the amount of potassium in the base ingredients (192 mg); contribution rate from potassium source = 745 (mg) / (192 + 745) (mg) × 100 = 79.5 (%)) and the target calcium intake (680 mg / 3 ≒ 227 mg) are achieved. ) (per serving, 217 mg of calcium supplementation relative to the amount of calcium in the base ingredients (22 mg); contribution rate from calcium source = 217 (mg) / (22 + 217) (mg) × 100 = 90.8 (%)) and the target magnesium intake (320 mg / 3 ≒ 107 mg) (per serving, 132 mg of magnesium supplementation relative to the amount of magnesium in the base ingredients (37 mg); contribution rate from magnesium source = 132 (mg) / (37 + 132) (mg) × 100 = 78.1 (%)).

[0119] Example 11 (Effect on brownies) (Preparation of Brownies) Unsalted butter and dark chocolate (70%) were melted in a double boiler and heated to 50°C. Sugar was added and stirred until the sugar was dissolved. The mineral sources were added to the resulting dough and mixed thoroughly until the mineral sources were fully dispersed. Whole eggs (sieved and cooled to 30°C) were gradually added while stirring. Sieved flour and baking powder were then added to the resulting mixture and mixed. The component ratios are shown in Tables 13 and 14. Next, baking paper was placed in a metal mold, and the resulting mixture was filled at 360 g per mold. The molds were baked at 170°C for 30 minutes (core temperature 90°C). After cooling at room temperature for 1 hour, the molds were flash-frozen at -35°C (yield after baking and freezing: 94%). After natural thawing, the product was divided into three equal portions (112.7 g each) and subjected to sensory evaluation (per portion: calories: 525 kcal, water content: 22.5 g, moisture content: 20.0%).

[0120] [Table 13]

[0121] [Table 14]

[0122] (sensory evaluation) The brownies prepared above were subjected to sensory evaluation in the same manner as in Example 1. The results are shown in Table 14.

[0123] As shown in Table 14, by using potassium metaphosphate as the potassium source and dolomite as the calcium and magnesium sources, unpleasant flavors such as bitterness, saltiness, and sourness are suppressed, and the target potassium intake (2,800 mg / 3 ≒ 933 mg) (614 mg of potassium supplementation per serving compared to the amount of potassium in the base dough (332 mg); contribution rate from potassium source = 614 (mg) / (332 + 614) (mg) × 100 = 64.9 (%)) and the target calcium intake (680 mg / 3 ≒ 227 mg) are achieved. The rice was cooked to satisfy the target intake of magnesium (320 mg / 3 ≒ 107 mg) (per serving, 107 mg of magnesium was supplemented to the amount of magnesium in the base dough (70 mg) per serving; contribution rate from the magnesium source = 107 mg / (70 + 107 mg) × 100 = 60.5%). [Industrial Applicability]

[0124] The present invention can provide mineral-fortified foods and the like that suppress off-flavors such as astringency, saltiness, and sourness caused by potassium, calcium, and magnesium when eaten, and that satisfy the target intake of potassium, calcium, and magnesium, particularly mineral-fortified foods and the like that suppress off-flavors such as astringency, saltiness, and sourness caused by potassium when eaten, and that satisfy the target intake of potassium. Therefore, the present invention is useful in the food industry field.

Claims

1. A mineral-fortified food containing potassium metaphosphate and / or potassium gluconate as a potassium source.

2. 2. The food product of claim 1, comprising 500 mg to 3,500 mg of potassium metaphosphate per serving or 1,000 mg to 7,000 mg of potassium gluconate per serving.

3. 10. The food product of claim 1, comprising 50 mg to 5 g of potassium metaphosphate per 100 kcal of food or 100 mg to 10 g of potassium gluconate per 100 kcal of food.

4. 2. The food product according to claim 1, wherein the total contribution of potassium derived from potassium metaphosphate and potassium derived from potassium gluconate to the potassium content in the entire food product is 30% or more.

5. The food product according to any one of claims 1 to 4, further comprising dolomite and / or tricalcium phosphate as a calcium source.

6. The food product according to any one of claims 1 to 4, further comprising dolomite and / or magnesium phosphate as a magnesium source.

7. The food product according to any one of claims 1 to 4, wherein the food product is a solid food product.

8. The food according to any one of claims 1 to 4, wherein the food is a prepared dish or a confectionery.

9. A method for suppressing an off-flavor in a mineral-enriched food, comprising adding potassium metaphosphate and / or potassium gluconate as a potassium source to the food.

10. 10. The method according to claim 9, wherein 500 mg to 3,500 mg of potassium metaphosphate or 1,000 mg to 7,000 mg of potassium gluconate is added per serving of food.

11. 10. The method of claim 9, wherein 50 mg to 5 g of potassium metaphosphate per 100 kcal of food or 100 mg to 10 g of potassium gluconate per 100 kcal of food is added.

12. The method according to claim 9, wherein the total contribution rate of potassium derived from potassium metaphosphate and potassium derived from potassium gluconate to the potassium content in the entire food is 30% or more.

13. The method according to any one of claims 9 to 12, further comprising adding dolomite and / or tricalcium phosphate as a calcium source.

14. The method according to any one of claims 9 to 12, further comprising adding dolomite and / or magnesium phosphate as a magnesium source.

15. The method according to any one of claims 9 to 12, wherein the food product is a solid food product.

16. The method according to any one of claims 9 to 12, wherein the food is a prepared dish or a confectionery.

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