CN104220368A - 焦磷酸铁组合物 - Google Patents
焦磷酸铁组合物 Download PDFInfo
- Publication number
- CN104220368A CN104220368A CN201380015475.1A CN201380015475A CN104220368A CN 104220368 A CN104220368 A CN 104220368A CN 201380015475 A CN201380015475 A CN 201380015475A CN 104220368 A CN104220368 A CN 104220368A
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- CN
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- Prior art keywords
- ferric pyrophosphate
- milk
- fermented
- composition
- coating
- Prior art date
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- CADNYOZXMIKYPR-UHFFFAOYSA-B ferric pyrophosphate Chemical compound [Fe+3].[Fe+3].[Fe+3].[Fe+3].[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O CADNYOZXMIKYPR-UHFFFAOYSA-B 0.000 title claims abstract description 84
- 239000000203 mixture Substances 0.000 title claims abstract description 70
- 239000011706 ferric diphosphate Substances 0.000 claims abstract description 83
- 235000007144 ferric diphosphate Nutrition 0.000 claims abstract description 83
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- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 32
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 31
- -1 fatty acid ester Chemical class 0.000 claims abstract description 19
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 16
- 229930195729 fatty acid Natural products 0.000 claims abstract description 16
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- 229910052742 iron Inorganic materials 0.000 claims abstract description 15
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- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 14
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Abstract
本发明涉及一种被覆焦磷酸铁组合物,其中,相对于焦磷酸铁100质量份,该焦磷酸铁被0.05~1质量份的酶分解卵磷脂以及1~10质量份的聚氧乙烯脱水山梨醇脂肪酸酯或1~10质量份的甘油脂肪酸酯被覆,该组合物的ξ电位为-25~-39mV,平均粒径为1~4μm。本发明还涉及一种铁成分强化后的发酵乳,其中,ξ电位的绝对值为10mv以下的发酵乳每100g,按来自焦磷酸铁的铁换算,含有该被覆焦磷酸铁组合物1.0-10mg。本发明的被覆焦磷酸铁组合物可用于酸奶、酸奶饮料、乳酸菌饮料等发酵乳。
Description
技术领域
本发明涉及一种适合使用于酸奶、酸奶饮料、乳酸菌饮料等发酵乳中的被覆焦磷酸铁组合物、以及含有该组合物的发酵乳。
背景技术
近年来,为了在发酵乳中强化铁成分,对铁原料的配合进行了各种研究。
但是,配合硫酸亚铁、柠檬酸铁钠、乳酸铁等水溶性铁原料时,由于铁的味道会导致发酵乳的风味受损。
另一方面,水不溶性的铁原料直接配合到发酵乳中时会产生沉降,因而难以在饮料中添加。
因此,有报告提出了一种配合有焦磷酸铁乳化剂被覆组合物的发酵乳,该焦磷酸铁乳化剂被覆组合物在乳酸发酵后的酸乳中稳定地悬浊、并且极难表现出铁成分所特有的令人不快的风味(参照专利文献1)。
现有技术文献
专利文献
专利文献1:特开平10-225263号公报。
发明内容
但是,已知专利文献1所述的焦磷酸铁乳化剂被覆组合物,在加入到ξ电位的绝对值在10mV以下的发酵乳中时,会与发酵乳中的蛋白质发生反应,从而在分散性方面产生问题。
另外,以往的焦磷酸铁乳化剂被覆组合物若增加配合量,则会出现来自乳化剂的风味,因此在用于无脂乳固体成分(SNF)低的发酵乳等容易感知来自配合原料风味的饮料、食品中时,在配合量上也存在限制。
本发明的课题在于提供一种分散性优异、且可在无损风味的情况下配合到发酵乳中的被覆焦磷酸铁组合物、以及含有该被覆焦磷酸铁组合物的发酵乳。
本发明涉及:
[1]被覆焦磷酸铁组合物,其中,相对于焦磷酸铁100质量份,该焦磷酸铁被0.05~1质量份的酶分解卵磷脂以及1~10质量份的聚氧乙烯脱水山梨醇脂肪酸酯或1~10质量份的甘油脂肪酸酯被覆,该组合物的ξ电位为-25~-39mV,平均粒径为1~4μm;以及
[2]铁成分强化后的发酵乳,其中,ξ电位的绝对值为10mv以下的发酵乳每100g,按来自焦磷酸铁的铁换算,含有上述[1]所述的被覆焦磷酸铁组合物1.0-10mg。
本发明的被覆焦磷酸铁组合物能够实现无损风味、可稳定地分散在发酵乳中的效果。
具体实施方式
本发明的被覆焦磷酸铁组合物,具有焦磷酸铁被聚氧乙烯脱水山梨醇脂肪酸酯或甘油脂肪酸酯、以及酶分解卵磷脂被覆的结构。本发明的被覆焦磷酸铁组合物,通过使粉碎至微细粒径的粒子凝集成适度的粒径,从而能够分散在发酵乳中。与此相对,对于作为现有技术的专利文献1所述的焦磷酸铁乳化剂被覆组合物,以微细粒子的状态存在,这样就不会产生凝集。从分散性恶化或产生沉淀的角度出发,通常粒子凝集是不希望出现的现象,但在本发明中,确认:通过控制凝集、调整为适度的粒径,能够发挥可以得到不产生沉淀、并且可抑制与发酵乳中的蛋白质发生反应的铁组合物这一本领域技术人员预料不到的效果。
从风味和物理性质的观点出发,聚氧乙烯脱水山梨醇脂肪酸酯使用脂肪酸的碳原子数为12以上,优选12~18,HLB为10以上,优选14~17的物质。作为构成成分的脱水山梨醇脂肪酸酯是指将脱水山梨醇和脂肪酸进行酯化而得到的物质,其将山梨醇脱水得到的脱水山梨醇或山梨醇本身与脂肪酸进行缩合而制备得到。根据反应状况,形成山梨醇、脱水山梨醇、山梨糖醇以及它们的酯混合存在的混合物,它们的存在比例根据反应条件或制造商不同而不同。在本发明中使用时,对其组成没有特别限定,市售产品即适宜使用。
从控制粒径的观点出发,聚氧乙烯脱水山梨醇脂肪酸酯的量,相对于焦磷酸铁100质量份为1~10质量份,从风味的观点出发,更优选为1~8质量份,进一步优选为1~5质量份。
作为甘油脂肪酸酯,可举出甘油和脂肪酸的酯或者通过甘油和油脂之间的酯交换得到的单甘油酯、二甘油酯以及三甘油酯的混合物等。脂肪酸的碳原子数优选为8~18,进一步优选为12~14。单甘油酯、二甘油酯以及三甘油酯的混合物根据用途,也可以通过实行采用分子蒸馏法或柱法进行的分离纯化处理,从而提高单甘油酯的含量。
从控制粒径的观点出发,甘油脂肪酸酯的量相对于焦磷酸铁100质量份为1~10质量份,从风味的观点出发,优选为1~8质量份,进一步优选为1~5质量份。
酶分解卵磷脂可以使用以用磷脂酶A将植物卵磷脂或蛋黄卵磷脂进行脂肪酸酯部分的限定式水解而得到的溶血卵磷脂、溶血磷脂酰乙醇胺、溶血磷脂酰肌醇及溶血磷脂酰丝氨酸为主要成分的单酰基甘油磷酸酯、以及选自使用磷脂酶D生成的磷脂酸、溶血磷脂酸、磷脂酰甘油及溶血磷脂酰甘油中的至少1种。其中,优选溶血卵磷脂、溶血磷脂酰乙醇胺以及溶血磷脂酰丝氨酸,更优选溶血卵磷脂。酶分解所使用的磷脂酶,只要是具备磷脂酶A和/或D活性的物质即可,无论其来自于猪胰脏等动物来源、来自于圆白菜等植物来源、还是来自于霉菌类等微生物来源等。
酶分解卵磷脂均具有表面活性,其亲水基部分平均地具有磷酸基,与蔗糖脂肪酸酯或甘油脂肪酸酯等非离子性表面活性剂相比,具有焦磷酸铁表面的吸附被覆力显著强的性质。因此,在水不溶性矿物质的微粒表面形成热稳定的酶分解卵磷脂的吸附界面层,即便实行加热处理时也不会发生剥离,凝集被有效地控制,结果,能够得到良好的焦磷酸铁的分散性。
从控制粒径的观点出发,酶分解卵磷脂的量相对于焦磷酸铁100质量份为0.05~1质量份,从风味的观点出发,更优选为0.05~0.5质量份,进一步优选为0.05~0.2质量份。
被覆焦磷酸铁组合物是将焦磷酸铁的粉碎物与聚氧乙烯脱水山梨醇脂肪酸酯或甘油脂肪酸酯、以及酶分解卵磷脂均匀地混合而得到的。
另外,在制备本发明的被覆焦磷酸铁组合物时,在不损害本发明效果的范围内,可以并用脱水山梨醇脂肪酸酯或蔗糖脂肪酸酯等其他乳化剂。
作为焦磷酸铁的粉碎方法,优选使用Dynomill、砂磨机、双锥形砂磨机(CoBall mill)等湿式粉碎机,Nanomizer、Microfluidizer、均化器等乳化分散装置,超声波分散机等的物理粉碎法,从粒度调整的观点出发,更优选湿式粉碎法。
因此,作为被覆焦磷酸铁组合物的优选制备方法,可举出如下方法,将包含有通过湿式粉碎粉碎得到的焦磷酸铁的粉碎物10~30质量%左右的溶液、与聚氧乙烯脱水山梨醇脂肪酸酯或甘油脂肪酸酯和酶分解卵磷脂的混合物进行混合的方法;将焦磷酸铁与聚氧乙烯脱水山梨醇脂肪酸酯或甘油脂肪酸酯混合,进行湿式粉碎得到混合物,将该混合物与酶分解卵磷脂混合的方法等。通过在湿式粉碎工序中添加甘油,在湿式粉碎后能够防止生成的凝集粒子分离。甘油的配合量没有特别限制,优选在被覆焦磷酸铁组合物中为60质量%以下。
从适度控制与发酵乳中所含蛋白质之间产生的引力,使被覆焦磷酸铁组合物在发酵乳中稳定分散的观点出发,本发明的被覆焦磷酸铁组合物的ξ电位优选为-25~-39mV。ξ电位可通过调整各种乳化剂的组合及其使用量来进行调整。
从被覆焦磷酸铁组合物在发酵乳中分散,并且防止发酵乳中所含蛋白质与被覆焦磷酸铁组合物发生反应从而沉淀的观点出发,本发明的被覆焦磷酸铁组合物的平均粒径为1~4μm,优选为1~3μm。其中,本发明的被覆焦磷酸铁组合物在制备工序中,形成被覆焦磷酸铁的粒子凝集的凝集粒子的形态,上述平均粒径是指该凝集粒子的平均粒径。平均粒径可以通过调整各种乳化剂的组合及其使用量来进行调整。
本发明的被覆焦磷酸铁组合物,可配合在任何饮料、食品中,适合配合在发酵乳,特别是ξ电位的绝对值为10mV以下的发酵乳中。
在本发明中,发酵乳是指所有将乳或者乳制品或其类似制品进行乳酸发酵得到的发酵乳制品或其类似制品。具体而言,不仅包括酸奶等乳类等由政府部门规定的发酵乳,还包括乳酸菌饮料或酸乳酒(kefir)等。其形态可举出纯味型、调味型、果味型、甜味型、软型、饮料型、固体型、冻结型等,特别优选用于饮料型。
另外,作为上述乳或乳制品,可使用牛奶等生乳、由脱脂奶粉、全奶粉、生奶油等乳制品等制成的动物乳培养基或豆奶等。
作为在发酵乳的制备中使用的微生物,通常只要是可用于食品的微生物即可,没有特别限制,可举出例如干酪乳杆菌(Lactobacillus casei)、马里乳杆菌(Lactobacillus mali)、嗜酸乳杆菌(Lactobacillus acidophilus)、德氏乳杆菌保加利亚亚种(Lactobacillus delbrueckii subsp. bulgaricus)和瑞士乳杆菌(Lactobacillus helveticus)等乳杆菌属(genus Lactobacillus)细菌;嗜热链球菌(Streptococcus thermophilus)等链球菌属(genus Streptococcus)细菌;乳酸乳球菌(Lactococcus lactis)等乳球菌属(genus Lactococcus)细菌;粪肠球菌(Enterococcus faecalis)等肠球菌属(genus Enterococcus)细菌等乳酸菌;短双歧杆菌(Bifidobacterium breve)、双歧双歧杆菌(Bifidobacterium bifidum)、长双歧杆菌(Bifidobacterium longum)等双歧杆菌属(genus Bifidobacterium)细菌等双歧杆菌等。
另外,作为将上述微生物接种于乳或乳制品进行发酵的条件及方法,使用通常的发酵乳制备中所使用的条件及方法即可,没有特别限制。例如,在30~40℃的温度下使其发酵至pH为3.0~5.0即可,其方法从静置发酵、搅拌发酵、振荡发酵、通气发酵等适当选择,使用适合发酵用微生物的方法即可。
这样,发酵乳由于含有细菌、蛋白质等,因而容易发生沉淀。尤其是ξ电位的绝对值为10mV以下时,容易发生沉淀,难以添加铁等功能性原料。但是,本发明的被覆焦磷酸铁组合物,由于与蛋白质的反应得到抑制,因而能够稳定地分散在发酵乳中。因此,本发明的被覆焦磷酸铁组合物适合于配合在ξ电位的绝对值为10mV以下的发酵乳中。
另外,本发明的被覆焦磷酸铁组合物,由于乳化剂的风味小,因而也适合配合在味淡、容易感知来自于配合原料的风味的SNF低的发酵乳中。SNF的值为0.1~7质量%,更优选为1~5质量%。
从风味的观点出发,对于被覆焦磷酸铁组合物的配合量,ξ电位的绝对值为10mv以下的发酵乳每100g,按来自于焦磷酸铁的铁换算为1.0~10mg,更优选为1.0~5mg。
在本发明的铁成分强化后的发酵乳中,和制备通常的酸奶或酸奶饮料、乳酸菌饮料等发酵乳时同样,可以添加浆汁(syrup)。这里所说的浆汁是指通常使用的甜味料、营养成分、稳定剂、粘度调整成分、酸味料、香料等,并没有特别限定,更具体而言,可举出蔗糖、葡萄糖、果糖、低聚半乳糖、帕拉金糖、木糖、麦芽糖、山梨糖醇、木糖醇、赤藻糖醇、异麦芽糖醇(Palatinit)、还原糖浆等甜味料;三氯蔗糖、阿斯巴甜、索吗甜、安赛蜜K、甜叶菊等高甜度甜味料;大豆多糖类、琼脂、明胶、角叉菜胶、瓜尔胶、黄原胶、果胶、刺槐豆胶、结冷胶等增稠(稳定)剂;柠檬酸、乳酸、乙酸、苹果酸、酒石酸、葡糖酸等酸味料;维生素A、维生素B类、维生素C、维生素D、维生素E等维生素类;胶原蛋白肽、果汁、桃、哈密瓜、香蕉、tropical、酸奶类、浆果类、橙子类、木瓜类、紫苏类、柑橘类、苹果类、薄荷类、葡萄类、杏类、梨等调味料类等。
在本发明的铁成分强化后的酸奶等发酵乳的制备中,被覆焦磷酸铁组合物在通常的发酵乳的制备工序的任意阶段添加即可,例如可在乳酸发酵后的酸乳中添加杀菌后的被覆焦磷酸铁组合物,根据需要在添加杀菌后的浆汁后进行均质化处理,另外,也可以在均质化处理后的酸乳中,添加预先混合、杀菌后的含被覆焦磷酸铁组合物的浆汁。
此外,制成的酸奶等发酵乳含有维生素C时,优选分别对被覆焦磷酸铁组合物、以及含有维生素C的浆汁进行杀菌,单独添加到乳酸发酵后的酸乳中。此外,这里的单独添加,并不是指添加预先混合的物质,而是指将它们同时或者分别添加。
实施例
以下,通过实施例对本发明进行具体说明,但本发明并不限于这些实施例。
实施例1~12和比较例1~3
将焦磷酸铁400g混合分散在离子交换水1600g中,利用湿式磨碎机Dynomill对本分散液进行湿式粉碎,得到含有焦磷酸铁的粉碎物20质量%的焦磷酸铁组合物。
将得到的组合物与表1所示的聚氧乙烯脱水山梨醇脂肪酸酯、甘油脂肪酸酯、酶分解卵磷脂以及水混合后,使用均化器进行分散均质化处理,得到含有被覆焦磷酸铁的凝集粒子10~15质量%的被覆焦磷酸铁组合物分散液。
比较例4、5
将氯化铁(6水合物)65.6g和表1所示酶分解卵磷脂溶解于离子交换水304.8g中,配制铁溶液,在搅拌条件下,缓慢添加至将焦磷酸四钠(10水合物)100g溶解于离子交换水2540g而得到的焦磷酸溶液中,将混合液的pH调节为3.0。在通过中和反应进行的焦磷酸铁成盐结束后,通过离心分离进行固液分离,回收固相部分的焦磷酸铁-酶分解卵磷脂复合体。在离子交换水中再悬浊,添加表1所示的甘油脂肪酸酯,得到含有焦磷酸铁-酶分解卵磷脂复合体4质量%的被覆焦磷酸铁组合物1000g。
对于实施例和比较例中得到的被覆焦磷酸铁组合物,测定平均粒径和ξ电位。结果如表1所示。
平均粒径是用激光衍射粒度分布测定装置(LS 13 320:Beckman Coulter公司制)测定的体积平均粒径。试样的配制、测定条件以及测定方法如下所述。
[试样的配制]
将被覆焦磷酸铁组合物用纯水稀释。
[测定条件]
偏光强度差式散射法(polarization intensity differential scattering,PIDS):不使用配件
折射率的实数部分:1.6、虚数部分:0。
[测定方法]
添加试样至激光衍射粒度分布测定装置上的相对浓度落入8~12%的范围后,进行测定。
ξ电位使用ξ电位测定装置(Zetasizer 3000:Malvern Instruments公司制)进行测定。试样的配制、测定条件以及测定方法如下所述。
[试样的配制]
将被覆焦磷酸铁组合物用纯水稀释。
[测定条件]
重复测定次数:设定为5次
数据采集时间:选择Rapid
分别测定停歇时间(individual measurement idle time):0
测定温度:25℃。
[测定方法]
加入试样至ξ电位测定装置上的Count rate(KCPs):测定中计数的1秒时间内的1000光子单位的计数率为3000以下,开始进行测定。
[加入被覆焦磷酸铁组合物的发酵乳的配制]
在15质量%脱脂奶粉培养基(含有3.5质量%的葡萄糖)上接种干酪乳杆菌YIT9029的发酵剂0.5质量%,在37℃下培养至pH为3.6,之后,以15MPa对培养物进行均质化处理。将该培养物23重量份与含有被覆焦磷酸铁组合物的浆汁(含有17质量%的砂糖)77重量份混合,制备发酵乳(乳酸菌饮料)。此外,对于被覆焦磷酸铁组合物,配合实施例1~12和比较例1~5中得到的组合物,分别使每100g发酵乳,来自焦磷酸铁的铁量为4.7mg。得到的发酵乳的pH为3.6,SNF为3.1质量%,ξ电位为4.2mV。
[反应性的评价]
在70℃下加热得到的发酵乳30分钟。加热后,目测观察是否存在与发酵乳成分的凝集,无变化时记为“○”,观察到变化时记为“×”,对与发酵乳的反应性进行评价。结果如表1所示。
[表1]
。
由表1的结果可知,实施例1~12的被覆焦磷酸铁组合物,其ξ电位得到控制,作为微小粒子(1~4μm),与蛋白质的反应得到抑制,能够均匀地分散于发酵乳中。与此相对,ξ电位的绝对值大、由极微小的粒子形成的比较例1~5的被覆焦磷酸铁组合物,在发酵乳中形成反应物,分散性差。
[乳清分离(whey off)及沉淀的测定]
将含有反应性评价中使用的实施例1和比较例4的被覆焦磷酸铁组合物的发酵乳以及未配合被覆焦磷酸铁组合物得到的发酵乳(比较例6),分别80ml(约86g)装入容器中密封,在10℃下保存7、14、21、28天,测定乳清分离(在饮料上部产生透明层的现象)及沉淀。
另外,乳清分离是在装入容器中的状态下直接进行测定。沉淀是将容器内的样本轻轻地抛弃,测定倒置1分钟后容器底部残留的沉淀物的重量,根据下式计算得出。
[表2]
。
由表2的结果可知,与比较例4的发酵乳相比,实施例1的发酵乳和未添加被覆焦磷酸铁组合物的比较例6的发酵乳在乳清分离和沉淀量方面均没有大的差异。
[风味的评价]
将使用实施例1及比较例4的被覆焦磷酸铁组合物得到的发酵乳、以及未配合被覆焦磷酸铁组合物得到的发酵乳(比较例6),分别在10℃下保存28天。在刚配制后(0天)、保存14天后、保存28天后,对风味进行评价。
结果,实施例1、比较例6的发酵乳,在保存28天后仍无乳化剂的风味或铁特有的风味,能够维持作为产品可容许程度的风味,而对于比较例4的发酵乳,乳化剂的风味重,并且在保存了14天的时间点上能够确认铁特有的风味,这是作为产品不能容许的结果。
实施例13
在15质量%脱脂奶粉培养基(含有3.5质量%的葡萄糖)上接种干酪乳杆菌YIT9029的发酵剂0.5质量%,在37℃下培养至pH为3.6,将得到的培养物与3质量%大豆多糖类溶液混合,将得到的混合物在15MPa下进行均质化处理。
另外,配制含有实施例1得到的被覆焦磷酸铁组合物(含3.6质量%来自焦磷酸铁的铁)0.1质量%的浆汁(含14质量%的砂糖、0.2质量%的胶原蛋白肽以及0.06质量%的维生素C)。
将上述混合物32重量份与浆汁68重量份混合,制成发酵乳(乳酸菌饮料)。pH为3.6,SNF为3.1质量%,ξ电位为-4.5mV。
得到的发酵乳即使在10℃下保存14天,也没有发生分离,是物理性质稳定性非常好的、风味良好的饮料。
工业实用性
本发明的被覆焦磷酸铁组合物可用于酸奶、酸奶饮料、乳酸菌饮料等发酵乳。
Claims (3)
1.被覆焦磷酸铁组合物,其中,相对于焦磷酸铁100质量份,该焦磷酸铁被0.05~1质量份的酶分解卵磷脂以及1~10质量份的聚氧乙烯脱水山梨醇脂肪酸酯或1~10质量份的甘油脂肪酸酯被覆,该组合物的ξ电位为-25~-39mV,平均粒径为1~4μm。
2.权利要求1所述的被覆焦磷酸铁组合物,其用于配合在ξ电位的绝对值为10mv以下的发酵乳中。
3.铁成分强化后的发酵乳,其中,ξ电位的绝对值为10mv以下的发酵乳每100g,按来自焦磷酸铁的铁换算,含有权利要求1所述的被覆焦磷酸铁组合物1.0-10mg。
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MY166100A (en) | 2018-05-24 |
CN104220368B (zh) | 2016-10-12 |
HK1205089A1 (zh) | 2015-12-11 |
PH12014502098A1 (en) | 2014-12-10 |
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