JP2004357554A - Protein-associated iron and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain protein-associated iron that improves absorption ratio of iron in the human body and reduces gastrointestinal injury by iron. <P>SOLUTION: The protein-associated iron comprises dark meat part of dried fish abundantly containing protein as a raw material and is obtained by adding the raw material, protease and an iron material to water, stirring the mixture and allowing it to stand so as to subject it to enzymatic hydrolysis. The protein in the raw material is combined with iron by enzymatic hydrolysis with protease to give protein-associated iron. Iron is absorbed in the body by internal use of protein-associated iron more efficiently than direct internal use of heme iron and ferrous sulfate. Since protein is combined with iron, gastrointestinal injury by iron is reduced. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a protein-bound iron produced from a raw material containing a protein and a method for producing the same.
[0002]
[Prior art]
BACKGROUND ART Conventionally, iron has been a mineral serving as a blood element and one of important nutrients. However, in recent years, iron intake has been decreasing, and cases of diagnosing anemia or potential anemia have been increasing. In addition, according to the 2001 National Nutrition Survey by the Ministry of Agriculture, Labor and Welfare, the average nutritional requirement was 10.8 mg, while the average intake was 8.2 mg. In particular, women between the ages of 12 and 69 need significantly less than 12 mg of iron, despite the fact that they require them.
[0003]
For this reason, in recent years, a large number of dietary supplements containing iron have been put on the market where iron can be easily taken. Various irons are used as iron sources in these products, each of which has advantages and disadvantages. For example, ferrous sulfate, which is used as non-heme iron in powdered milk and the like, is certified as a food additive and is an inexpensive iron material, but is known to cause gastrointestinal disorders.
[0004]
Heme iron extracted from blood or the like is also used, but is generally produced by a process such as enzymatic decomposition or ultrafiltration. For this reason, since a part of the protein is removed at the stage of extracting the heme iron, there is a possibility that the absorption rate of iron into the human body is reduced (for example, see Patent Document 1).
[0005]
[Patent Document 1]
Japanese Patent Publication No. 1-24137 (page 4-5, FIG. 1)
[0006]
[Problems to be solved by the invention]
As described above, ferrous sulfate used as non-heme iron in milk powder and the like causes gastrointestinal disorders. Further, heme iron extracted from blood or the like has a problem that since a part of the protein is removed at the stage of extraction, the absorption rate of iron into the human body may be reduced.
[0007]
The present invention has been made in view of the above points, and an object of the present invention is to provide a protein-bound iron capable of improving the absorption rate of iron into the human body, having less gastrointestinal disorders, and a method for producing the same.
[0008]
[Means for Solving the Problems]
The protein-bound iron according to claim 1 is obtained by adding water, a protease and an iron material to a raw material containing a protein and then subjecting the raw material to enzymatic decomposition.
[0009]
Then, water, protease, and an iron material are added to the raw material containing the protein, followed by enzymatic decomposition, whereby the iron material is bonded to the protein. As a result, the rate of absorption of iron into the human body can be improved, and gastrointestinal disorders due to iron can be reduced.
[0010]
The protein-bound iron according to the second aspect is the protein-bound iron according to the first aspect, which is an insoluble fraction that is subjected to enzymatic degradation and then filtered.
[0011]
Since the insoluble fraction is obtained by adding water, protease and iron material to a protein-containing raw material and then subjecting it to enzymatic decomposition and then filtering, iron bound to the protein can be efficiently extracted as a solid content.
[0012]
The protein-bound iron according to claim 3 is the protein-bound iron according to claim 1 or 2, wherein the raw material is fish knot.
[0013]
By using the fish knot as a raw material, the flavor of this knot can be added, so that it becomes easier to eat.
[0014]
According to a fourth aspect of the present invention, there is provided a method for producing protein-bound iron, wherein water, a protease and an iron material are added to a raw material containing a protein, followed by enzymatic degradation.
[0015]
Then, water, a protease and an iron material are added to the raw material containing the protein, and then the enzyme is decomposed. As a result, since the iron material binds to the protein, the rate of absorption of iron into the human body can be improved, and gastrointestinal damage due to iron can be reduced.
[0016]
According to a fifth aspect of the present invention, in the method for producing a protein-bound iron according to the fourth aspect, filtration is performed after enzymatic decomposition.
[0017]
Then, by adding water, a protease and an iron material to a protein-containing raw material, and then subjecting the resultant to enzymatic decomposition and then filtering, iron bound to the protein can be efficiently extracted as a solid content.
[0018]
The method for producing protein-bound iron according to claim 6 is the method for producing protein-bound iron according to claim 4 or 5, wherein the raw material is fish knot.
[0019]
By using the fish knot as a raw material, the flavor of this knot can be added, so that it becomes easier to eat.
[0020]
BEST MODE FOR CARRYING OUT THE INVENTION
Next, an embodiment of the protein-bound iron of the present invention will be described with reference to FIG.
[0021]
As a method for producing an iron-binding protein as protein-bound iron, first, a substrate, which is a substrate containing a large amount of protein, such as fish or fish knot, is ground and ground into powder. Thereafter, creation and the powder 5g, and thoroughly stirred to mixture in addition to the ferrous sulphate is a source of iron as an iron raw material _{(FeSO 4 · 7H 2 O)} 0.5g of water _(H 2 O) 50ml I do.
[0022]
Next, 0.1 g of protease (protease) as a protease is added to the mixture, followed by stirring. Thereafter, the mixture is allowed to stand for 1 hour to 20 hours in an atmosphere having a temperature of 10 ° C. to 60 ° C. and a pH of 3 to 11 to decompose the mixture of fish and fish segments in the mixture with protease. Then, iron in the protein in the mixture is adsorbed to obtain an enzymatic decomposition product.
[0023]
Here, the temperature, pH and time at which iron is adsorbed on the protein in the mixture are determined by the ratio of the protein-containing raw material to the protease and the optimum temperature and pH for the enzymatic degradation by the protease. In addition, the temperature, pH and time at which iron is adsorbed to the protein in this mixture are different depending on the enzymatic decomposition rate of the protease, since the iron adsorption rate and the amount of protein-bound iron to be recovered are different. Is determined.
[0024]
Thereafter, the enzymatically decomposed product that has been enzymatically decomposed by this protease is filtered to separate it into a filtrate and a filtered solid. At this time, the filtrate generated by the filtration of the mixture is such that iron is reused or discarded from the filtrate. In addition, it is also possible to utilize the water-soluble fraction in this filtrate as a health food material.
[0025]
Then, the filtered solid content generated by filtration of the enzymatic degradation product is washed to remove excess iron, and the filtered solid content is converted into a filtration residue, that is, an insoluble fraction. Thereafter, the insoluble fraction is dried to form protein-bound iron and then recovered.
[0026]
As described above, according to the above-described embodiment, iron is added to the protein in the raw material by adding water, protease and ferrous sulfate to the raw material containing a large amount of protein such as fish and fish nodes, and then subjecting the raw material to enzymatic decomposition. It binds to protein-bound iron. As a result, by eating and taking this protein-bound iron, the protein is bound to the iron compared to the case where heme iron or ferrous sulfate is taken directly, so the iron in the protein-bound iron is efficiently used. Can be absorbed well into the body. Therefore, the rate of absorption of iron into the human body can be improved. At the same time, since iron is bound to the protein, gastrointestinal damage due to iron can be reduced.
[0027]
Further, since iron is bound to the protein while being subjected to enzymatic decomposition, the adsorption rate of the iron to the protein, that is, the binding rate can be improved. Further, since the enzymatically decomposed product after the enzymatic degradation is filtered, washed and dried to obtain protein-bound iron, the protein-bound iron can be efficiently taken out and recovered as a solid.
[0028]
At the same time, protein-bound iron produced by the above-described production method can be sold at a price of less than half that of a heme iron concentrate having an iron content of about 1%, compared to a general concentrate of heme iron having an iron content of about 1%. That is, this protein-bound iron can be sold at a unit price of about 1/4 compared with a general concentrate of heme iron, and therefore can be manufactured at lower cost than heme iron, which is a natural material.
[0029]
Furthermore, by using fish knots as a raw material containing a large amount of protein, the flavor of this fish knot can be added to protein-bound iron, and the umami component derived from the protein masks by coating the astringent taste unique to iron. effective. As a result, the protein-bound iron can be more easily eaten.
[0030]
Note that, in the above-described embodiment, the blood and the fish bun are used as the raw material containing a large amount of protein. However, even if the raw material contains a large amount of other proteins, the same effect as in the above-described embodiment can be obtained. Can play.
[0031]
【Example】
Next, examples of the protein-bound iron will be described in detail.
[0032]
Experimental example 1
First, 18 rats anemic after being fed an iron-deficient diet for about one month are divided into three groups, six rats in each group. Thereafter, each of the three groups of rats was fed with an iron-containing diet adjusted so that the iron concentration of the three iron sources (ferrous sulfate, blood binding iron, and commercially available heme iron) was 20 ppm for two weeks. After free intake, the hemoglobin recovery rate, which is an indicator of the recovery status of the three groups of rats from anemia, was measured. The blood-bound iron is a protein-bound iron manufactured from the blood meat portion of the fish node.
[0033]
As a result, assuming that the recovery rate of ferrous sulfate was 100%, the recovery rate of blood-bound iron was as high as 108.2%. On the other hand, the recovery rate of commercially available heme iron showed an extremely low value of a recovery rate of 31.6%. Therefore, it was found that this blood-bound iron has an excellent recovery function against anemia.
[0034]
Experimental example 2
Next, it was examined how much difference occurs depending on whether or not the enzyme is decomposed when iron is adsorbed on the protein.
[0035]
As a test method, first, 5 g of powder of fish and fish knots and 0.5 g of ferrous sulfate are added to 50 ml of water, and a well-stirred mixture is prepared and divided into two parts.
[0036]
Then, 0.1 g of the protease was added to one mixture, and the same amount of water as the protease was added to the other mixture. The mixture was allowed to stand for 8 hours with stirring, and then filtered to remove the insoluble fraction. to recover.
[0037]
Thereafter, these insoluble fractions were washed with 100-fold water to remove excess iron, and then filtered again to obtain a filter solid, and the filter solid was dried to obtain protein-bound iron. The iron concentration in the bound iron was measured.
[0038]
As a result, the concentration of iron in the protein-bound iron subjected to enzymatic degradation was 11.8 μg / mg, whereas the concentration of protein-bound iron not subjected to enzyme degradation was 2.2 μg / mg. Therefore, by adsorbing iron on the protein while enzymatic decomposition, iron can be adsorbed on the protein at a higher concentration.
[0039]
Experimental example 3
Next, it was tested whether the umami component derived from the protein in the protein-bound iron masks the astringent taste unique to iron.
[0040]
As a test method, first, an aqueous solution and miso soup containing the same amount of ferrous sulfate and protein-bound iron as iron were prepared, and these aqueous solutions and miso soup were monitored by a monitor of 17 persons.
[0041]
As a result, in the case of the aqueous solution, all of the 17 monitors answered that the protein-bound iron was less likely to feel the astringent taste of iron than ferrous sulfate. Also, in the case of miso soup, 16 monitors answered that the protein-bound iron is less likely to feel the astringent taste of iron than ferrous sulfate.
[0042]
Here, when producing iron-enriched foods containing iron, the astringency of iron is a major problem. However, it has been found that protein-bound iron is a material that does not easily cause such problems.
[0043]
In addition, the protein to be bound is used as a stock for fish knots and dried fish, and by adding protein-bound iron produced from these materials to various foods, it is possible to enhance not only iron enhancement but also dashi feeling .
[0044]
【The invention's effect】
According to the protein-bound iron according to claim 1, the iron material is bound to the protein by adding water, protease and iron material to the raw material containing the protein and then enzymatically decomposing, so that the absorption rate of iron to the human body is reduced. Can be improved and gastrointestinal disorders caused by iron can be reduced.
[0045]
According to the protein-bound iron according to claim 2, since it is an insoluble fraction obtained by adding water, a protease and an iron material to a raw material containing a protein, and then subjecting it to enzymatic degradation and then filtering, the iron bound to the protein can be efficiently removed. Can be taken out as solids.
[0046]
According to the protein-bonded iron of the third aspect, by using a fish knot as a raw material, the flavor of the fish knot can be added, so that it is easier to eat.
[0047]
According to the method for producing protein-bound iron according to claim 4, since the iron material is bound to the protein by adding water, protease and iron material to the raw material containing the protein and then subjecting the material to enzymatic decomposition, the iron is bound to the human body. Absorption rate can be improved, and gastrointestinal disorders due to iron can be reduced.
[0048]
According to the method for producing protein-bound iron according to claim 5, water, a protease and an iron material are added to a raw material containing the protein, followed by enzymatic degradation, followed by filtration, so that iron bound to the protein can be efficiently solidified. Can be taken out.
[0049]
According to the method for producing protein-bound iron according to claim 6, since the raw material is a fish knot, the flavor of the fish knot can be added, so that it can be more easily eaten.
[Brief description of the drawings]
FIG. 1 is an explanatory diagram showing a method for producing a protein-bound iron according to one embodiment of the present invention.

Claims (6)

A protein-bound iron obtained by adding water, a protease and an iron material to a raw material containing a protein and then subjecting it to enzymatic decomposition. The protein-bound iron according to claim 1, which is an insoluble fraction which is filtered after being subjected to enzymatic degradation. 3. The protein-bound iron according to claim 1, wherein the raw material is fish knot. A method for producing protein-bound iron, comprising adding water, a protease, and an iron material to a protein-containing raw material, and then subjecting the raw material to enzymatic decomposition. 5. The method for producing protein-bound iron according to claim 4, wherein the filtration is performed after enzymatic decomposition. The method for producing protein-bound iron according to claim 4 or 5, wherein the raw material is fish knot.

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