JP2006340613A - Composition for enriching iron - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a composition for enriching iron for preventing added trivalent iron salt from reducing to bivalent iron even if there exists sugar having reduction action in food and drink, and decreasing occurrence of uncomfortable taste peculiar to iron, and to provide iron-enriched food and drink containing the composition. <P>SOLUTION: This composition for enriching iron is used for the food and drink containing sugar having reduction action. The composition contains trivalent water-insoluble iron salt and an emulsifier. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a composition for iron strengthening, which is used for a food or drink containing a sugar having a reducing action, and a sugar-containing food or drink having a reducing action containing the iron strengthening composition.

  In recent years, a shortage of mineral intake has been pointed out, and the role of various types of minerals has begun to be emphasized with regard to prevention of adult diseases and health maintenance that are caused by the cause.

  Among them, iron is known to exist in a state of being bound to hemoglobin, which is a protein in blood. When iron is deficient, it is supplemented by stored iron in tissues. The state of lack of stored iron is called latent anemia, and it is said that more than 60% of Japanese suffer from it. This tendency is particularly noticeable among high school girls and young adult women, and as a result, many women have iron deficiency anemia.

  Currently, various foods and foods reinforced with iron have been developed, but iron originally has a strong metallic taste peculiar, and there is a problem that the fertility of foods and drinks is greatly impaired. Furthermore, although bivalent and trivalent iron exists in iron, it is known that divalent iron has a stronger iron-specific rust than trivalent iron (see, for example, Patent Documents 1, 2, and 3). .

  As a method for improving these, foods and drinks containing trivalent iron as an iron agent and a non-reducing sugar and / or a high-intensity sweetener as a sweetening ingredient (for example, see Patent Documents 1, 2, and 3). Although the sweet component which can be used is limited and the reducing component is contained in the other component in food-drinks, generation | occurrence | production of an iron taste cannot fully be prevented.

JP-A-11-178543 (page 1-6) JP2000-239154 (page 1-4) JP 2000-239155 (Page 1-5)

  The present invention reduces the occurrence of unpleasant taste peculiar to iron without reducing the added trivalent iron salt to divalent iron even when sugars having a reducing action are present in food and drink. An object of the present invention is to provide an iron-reinforced composition and an iron-reinforced food or drink containing the same.

  As a result of intensive studies to solve the above problems, the inventors of the present application, as a result of mixing a trivalent water-insoluble iron salt and an emulsifier as an iron agent, into a food or drink containing a sugar having a reducing action. By adding the composition for use, iron-enriched foods and drinks that suppress the generation of divalent iron even when sugar having a reducing action is present and reduce the generation of iron-like unpleasant taste unique to iron are provided. The present invention was completed by finding out what can be done.

  ADVANTAGE OF THE INVENTION According to this invention, even if the sugar which has a reducing action exists in food-drinks, the generation | occurrence | production of bivalent iron is suppressed, and the iron-enhancement composition by which generation | occurrence | production of the iron taste of an unpleasant taste peculiar to iron is reduced. Thing and the iron-reinforced food / beverage products containing it can be provided.

  One of the major features of the iron reinforcing composition used in the present invention is that it contains a mixture of a trivalent water-insoluble iron salt and an emulsifier. In the iron reinforcing composition of the present invention, the trivalent water-insoluble iron salt is coated with an emulsifier. Therefore, even if a sugar having a reducing action is present in a food or drink, the trivalent water-insoluble iron salt is present. Reduction of salt to divalent iron having a stronger iron taste is suppressed, and the occurrence of iron taste can be reduced.

  The trivalent water-insoluble iron salt used in the present invention is not particularly limited, and examples thereof include ferric pyrophosphate, ferric phosphate, ferric hydroxide, and ferric oxide. It is done. These may be blended singly or in combination of two or more.

  The insolubility of the water-insoluble iron salt used in the present invention is not particularly limited, but from the viewpoint of taste, gastrointestinal mucosal irritation and the like, the test method of the Japanese Seventh Edition Food Additives General Rules 29 In “very difficult to dissolve” (the amount of water required to dissolve 1 g of solute is 1,000 ml or more and less than 10,000 ml) or “almost insoluble” (the amount of water required to dissolve 1 g of solute is 10,000 ml or more) Applicable thing is said, Preferably, it corresponds to "almost insoluble".

  The emulsifier in the present invention is not particularly limited as long as it can strongly coat the surface of the water-insoluble iron salt, and is a general food emulsifier such as polyglycerin fatty acid ester, sucrose fatty acid ester, glycerin fatty acid. Examples include esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, pentaerythritol fatty acid esters, sorbitol fatty acid esters, organic acid fatty acid esters, lecithin, and lysolecithin. Among these, it is preferable that it is 1 type, or 2 or more types chosen from the group which consists of a lysolecithin, a polyglycerol fatty acid ester, and a sucrose fatty acid ester.

The lysolecithin in the present invention is not particularly limited as long as it is obtained by hydrolyzing lecithin with phospholipase. As for the lecithin used as the raw material, either plant-derived lecithin such as soybean or animal-derived lecithin such as egg yolk can be used. As for the phospholipase, any origin can be used as long as it has phospholipase A and / or D activity, regardless of the origin of animals such as porcine pancreas, plant origin such as cabbage, or microbial origin such as mold. , 1- or 2-position of the fatty acid ester bond phospholipase a is good enzyme that hydrolyzes diacyl glycero phospholipids, more preferably, the 2-position of the diacyl glycerophosphate lipid hydrolyzing phospholipase a ₂ good.

  The polyglycerin fatty acid ester used in the present invention refers to an ester of polyglycerin and a fatty acid, and the average degree of polymerization of polyglycerin constituting this, the type of fatty acid, and the esterification rate are not particularly limited. However, in order to coat the water-insoluble iron salt more strongly, the average degree of polymerization of the polyglycerol constituting the polyglycerol fatty acid ester is preferably 3 or more, and more preferably 3 to 11. 6-22 are preferable, as for carbon number of the fatty acid which comprises polyglycerol fatty acid ester, 8-18 are more preferable, and 12-14 are the most preferable.

  The sucrose fatty acid ester used in the present invention refers to an ester of sucrose and a fatty acid, and the type of fatty acid constituting the sucrose is not particularly limited, but more strongly coats a water-insoluble iron salt. Therefore, the carbon number is preferably 8 to 20, more preferably 10 to 16, and most preferably 12 to 14.

  The HLB of the emulsifier used in the present invention is not particularly limited, but is preferably HLB 6 to 20, more preferably 8 to 18, in order to more strongly coat the water-insoluble iron salt. Preferably it is 10-16. The value of HLB can be adjusted, for example, by adjusting the ratio of the amounts of various emulsifiers used in the present invention.

  The iron reinforcing composition of the present invention can be obtained, for example, by mixing and stirring a water-insoluble iron salt and an emulsifier. As a mixing method, a method of dissolving an emulsifier in a water-insoluble iron salt dispersion, a method of dispersing an iron salt in an aqueous solution of an emulsifier, or the like is used. Further, the water-insoluble iron salt dispersion and the emulsifier may be simultaneously added to water and mixed. Stirring can be performed using, for example, a homomixer. By carrying out strong stirring, a water-insoluble iron salt that is more strongly emulsified and coated can be obtained.

  As described above, the mixing and stirring of the water-insoluble iron salt and the emulsifier can be performed in an aqueous solution. From the viewpoint of stably coating the water-insoluble iron salt with the emulsifier, the amount of water used for mixing and stirring the water-insoluble iron salt and the emulsifier is 100 parts by weight of water with respect to 100 parts by weight of the water-insoluble iron salt. Part or more, preferably 300 parts by weight or more. The upper limit of the amount of water to be used is not particularly limited. For example, the amount of water that can be used may be used according to the size of the container used for mixing and stirring. Moreover, it does not specifically limit as a kind of water used here, For example, ion-exchange water etc. can be used.

  The mixing ratio when mixing the water-insoluble iron salt and the emulsifier is preferably 1 part by weight or more per 100 parts by weight of the water-insoluble iron salt from the viewpoint of stably coating the water-insoluble iron salt with the emulsifier. More preferably, it is 5 parts by weight or more. Moreover, as an upper limit, it is preferable that it is 2000 weight part or less with respect to 100 mass parts of water-insoluble iron salts, and it is more preferable that it is 1000 weight part or less. If it is in this range, the food containing the iron reinforcing composition is also preferable because the original flavor of the food is not impaired by the unique taste derived from the emulsifier.

  Further, the stirring time for stirring the water-insoluble iron salt and the emulsifier is not particularly limited, and the water-insoluble iron salt is coated with the emulsifier depending on the type of mixer used for stirring. May be set as appropriate. Whether or not the water-insoluble iron salt is coated with the emulsifier can be confirmed, for example, as follows. The water-insoluble iron salt is removed by filtering the aqueous solution containing the water-insoluble iron salt and the emulsifier after mixing and stirring using a filter such as Cellulose Acetate (0.1 μm; manufactured by ADVANTEC). The amount of emulsifier present in the remaining aqueous solution is measured and compared with the total amount of emulsifier used. As described above, the amount of the emulsifier used for coating the water-insoluble iron salt can be confirmed, and it can be indirectly confirmed whether the water-insoluble iron salt is coated on the emulsifier. Moreover, you may confirm directly using an electron microscope etc. whether the water-insoluble iron salt is coat | covered with the emulsifier.

  The sugar having a reducing action in the present invention generally means a saccharide having a free aldehyde group or a ketone group in the molecule and showing a reducing property, for example, glucose, galactose, fructose, lactose, maltose, xylose. Mannose, rhamnose, sorbose, ribose, tagatose, talose, lyxose, L-arabinose and the like, among which glucose, fructose, and lactose are preferable. These may be blended singly or in combination of two or more.

  Even if iron-enriched food and drink in the present invention contains a large amount of sugar having a reducing action, the added trivalent iron salt is not reduced to divalent iron, and iron with an unpleasant taste unique to iron It is characterized in that the occurrence of taste is reduced. Therefore, the content of the sugar having a reducing action in the iron-enhanced food or drink in the present invention is not particularly limited, but the effect of the present invention is particularly effective in a food or drink containing a high content of a sugar having a reducing action. It is remarkable. Here, the high content is 500 parts by weight or more of the sugar having a reducing action with respect to 100 parts by weight of the trivalent water-insoluble iron salt, more preferably 1000 parts by weight or more, and still more preferably 3000 parts by weight or more. The state which is doing.

  In addition, the form of the iron-enriched food and drink in the present invention is not particularly limited, and examples thereof include beverages, dairy products, seasonings, processed meat foods, processed fish foods, tablet foods, and oral enteral nutrition foods. Etc.

  There is no restriction | limiting in particular about the compounding quantity of the trivalent insoluble iron salt to the iron reinforced food / beverage products in this invention, What is necessary is just to determine suitably according to the form of the food / beverage products to be added, human sex, age, etc. However, in consideration of the iron taste of food and drink, the divalent iron ion concentration is preferably 2 mg / 100 g or less, more preferably 1 mg / 100 g or less.

Example 1
90 g of ferric pyrophosphate and 13.5 g of lysolecithin (Sunsoft A-1: Taiyo Kagaku Co., Ltd., lysolecithin content 33%, HLB 18.0) were mixed with ion-exchanged water 796.5 g, and thoroughly mixed with a homomixer. The mixture was stirred and dispersed to obtain 900 g of a 10% ferric pyrophosphate composition suspension (product I).

Example 2
90 g ferric pyrophosphate, 27 g polyglycerol fatty acid ester (Sunsoft A-14E: Taiyo Kagaku Co., Ltd., HLB13.0), lysolecithin (Sunsoft A-1: Taiyo Kagaku Co., Ltd. lysolecithin content 33%, 13.5 g of HLB 18.0) was mixed with 769.5 g of ion-exchanged water and sufficiently stirred and dispersed with a homomixer to obtain 900 g of a 10% ferric pyrophosphate composition suspension (product II). .

Example 3
90 g ferric pyrophosphate, 54 g sucrose fatty acid ester (Sunsoft SE-16: Taiyo Kagaku Co., Ltd., HLB16.0), lysolecithin (Sunsoft A-1: Taiyo Kagaku Co., Ltd. lysolecithin content 33%, 13.5 g of HLB 18.0) was mixed with 742.5 g of ion-exchanged water and sufficiently stirred and dispersed with a homomixer to obtain 900 g of a 10% ferric pyrophosphate composition suspension (product III). .

Comparative Example 1
90 g of ferric pyrophosphate was mixed with 810 g of ion-exchanged water and sufficiently stirred and dispersed with a homomixer to obtain 900 g of a 10% ferric pyrophosphate composition suspension (control product IV).

Comparative Example 2
90 g of ferric chloride was mixed with 810 g of ion-exchanged water and sufficiently stirred and dissolved with a homomixer to obtain 900 g of a 10% ferric chloride composition suspension (control product V).

Comparative Example 3
90 g of ferrous sulfate was mixed with 810 g of ion-exchanged water and sufficiently stirred and dissolved with a homomixer to obtain 900 g of a 10% ferrous sulfate composition suspension (control product VI).

Test example 1
The products I to III obtained in Examples 1 to 3 were added to a final iron content of 5 mg / 100 g, respectively, and fructose was added to a final 3% as a reducing sugar. Iron-fortified beverages I to III were prepared. Similarly, the control products IV to VI obtained in Comparative Examples 1 to 3 were added so that the final iron content was 5 mg / 100 g, respectively, and the fructose was further reduced to 3% as a sugar having a reducing action. Addition to prepare iron-fortified beverages IV-VI.

  The iron-fortified beverages I to VI obtained in Test Example 1 were stored at 55 ° C. for 7 days, and the concentration of divalent iron ions in the beverage was measured. For the measurement, an iron measurement kit (FeC-Test Wako; manufactured by Wako Pure Chemical Industries, Ltd.) was used. Usually, in this kit, a reducing agent is added and all iron is reduced to divalent iron, and then the measurement is performed. However, in this test, the reducing agent is not added so that it is now divalent. Only iron can be quantified. First, after diluting beverages I to VI 50 times with ion-exchanged water, dispense 200 ml each into a test tube, and then add 2.0 ml of the supplied 0.4 M acetate buffer (pH 6.25) to the test tube. The mixture was further mixed well, and 1 drop of 22 mM 2-nitroso-5- (N-propyl-N-sulfopropylamino) phenol of the attached coloring reagent was added dropwise and mixed well. The solution was allowed to stand at room temperature for 10 minutes, and then the absorbance at 750 nm was measured. To prepare a calibration curve, 0.2 ml each of an iron standard solution (iron concentration: 0 to 200 μg / dl) was dispensed into a test tube, and then 0.45 M thioglycolic acid as a reducing agent was mixed in advance. A 2.0M portion of 4M acetate buffer (pH 6.25) was dispensed to the examiner and mixed well, and thereafter, similarly, 1 drop of a coloring reagent was added dropwise and mixed well. The solution was allowed to stand at room temperature for 10 minutes, and then the absorbance at 750 nm was measured. A calibration curve was created from this value to determine the divalent iron ion concentration in each beverage.

  Next, a sensory test was conducted by 10 panelists. The evaluation method is as follows.

Does not taste iron. 0
There is almost no iron taste. 1
Slightly iron taste. 2
It tastes iron. 3
Strengthen iron. 4

  The average value of the evaluation points is shown in Table 2 below.

  As shown in Tables 1 and 2, by adding an iron-strengthening composition obtained by mixing a trivalent water-insoluble iron salt and an emulsifier to a beverage containing a reducing sugar, immediately after production and 7 After a day, it was confirmed that the reduction to divalent iron was suppressed and the occurrence of iron taste could be reduced. On the other hand, when an iron agent not previously mixed with an emulsifier was added, the production of divalent iron was promoted, resulting in an unpleasant iron taste.

  Next, an iron composition in which a trivalent water-soluble iron salt and a divalent iron salt and an emulsifier were mixed was prepared.

Comparative Example 4
90 g of ferric chloride and 13.5 g of lysolecithin (Sunsoft A-1: Taiyo Kagaku Co., Ltd., lysolecithin content 33%, HLB 18.0) were mixed with ion-exchanged water 796.5 g and stirred thoroughly with a homomixer. Then, 900 g of a 10% ferric chloride composition suspension (control product VII) was obtained.

Comparative Example 5
90 g of ferrous sulfate and 13.5 g of lysolecithin (Sunsoft A-1: Taiyo Kagaku Co., Ltd., lysolecithin content 33%, HLB 18.0) were mixed with ion-exchanged water 796.5 g and stirred thoroughly with a homomixer. Then, 900 g of a 10% ferrous sulfate composition suspension (control product VIII) was obtained.

Test example 2
Control products VII and VIII obtained in Comparative Examples 4 and 5 were added to a final iron content of 5 mg / 100 g, respectively, and fructose was added to a final 3% sugar as a reducing sugar. Iron-fortified beverages VII and VIII were prepared. Similarly, divalent iron ion concentration measurement and sensory test in each beverage were performed. The results are shown in Table 3.

  As shown in Table 3, even when an iron composition obtained by mixing a water-soluble iron salt and an emulsifier is added to a food or drink containing a reducing sugar, immediately after production and after 7 days, divalent iron As a result, an unpleasant iron taste was produced.

Example 4
The 10% ferric pyrophosphate composition suspension (product II) obtained in Example 2 was pulverized with a spray dryer, and 70% ferric pyrophosphate composition powder (product IV) was obtained. Obtained.

Example 5
Soft drink (containing 3% glucose) 1.0 g of a suspension containing the emulsifier-coated trivalent water-insoluble iron reinforcing composition obtained in Example 1 in 1 L (containing about 3.0% by weight as iron) Was added and sterilized by heating to obtain an iron-reinforced soft drink (iron amount: 3.0 mg / 100 g).

Example 6
Yogurt beverage (containing 1% maltose) 1 g of suspension containing 1.0 g of the emulsifier-coated trivalent water-insoluble iron reinforcing composition obtained in Example 1 was added, pasteurized by heating, and iron-reinforced yogurt A beverage was obtained (iron amount 3.0 mg / 100 g).

Example 7
Apple juice beverage (containing 3% in total with sugar having reducing action including glucose, fructose, etc.) 1.0 g of suspension containing the emulsifier-coated trivalent water-insoluble iron reinforcing composition obtained in Example 1 Was added and sterilized by heating to obtain an iron-reinforced soft drink (iron amount: 3.0 mg / 100 g).

Example 8
To 10 g of tablets (glucose 5%, lactose 50%) 0.1 g of the emulsifier-coated insoluble iron composition powder (containing about 21.0% by weight of iron) obtained in Example 4 was added, and tableting was performed. It performed and the iron reinforcement | strengthening tablet was obtained (iron amount 2.1mg / 1g).

  Even when iron salts are added to foods and drinks containing sugars that have a reducing action so far, divalent iron with a stronger iron taste is generated due to the effects of sugars that have a reducing action, and a characteristic iron taste is generated. However, by adding the emulsifier-coated trivalent water-insoluble iron salt obtained in the present invention as an iron strengthening composition, a unique iron-flavoring effect can be obtained even in the presence of a reducing sugar. Since generation | occurrence | production is reduced, it is useful as a composition for iron reinforcement | strengthening with respect to food-drinks, The industrial utility value is large.

Claims (5)

An iron reinforcing composition comprising a trivalent water-insoluble iron salt and an emulsifier, wherein the composition is used for a food or drink containing a sugar having a reducing action. The iron reinforcing composition according to claim 1, wherein the trivalent water-insoluble iron salt is coated with an emulsifier. The composition for reinforcing iron according to claim 1 or 2, wherein the emulsifier is one or more selected from the group consisting of polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin, and lysolecithin. object. An iron-enhanced food or drink containing a sugar having a reducing action, characterized in that the iron-enhancing composition according to any one of claims 1 to 3 is contained and generation of iron taste is suppressed. The iron-enriched food and drink according to claim 4, wherein the divalent iron ion concentration is 50% or less and 2 mg / 100g or less with respect to the iron concentration of the whole food and drink.