JP2007209324A - Method for producing iron supplement composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing an iron supplement composition having excellent absorption and a slight adverse effect. <P>SOLUTION: The iron supplement composition is obtained by adding a fixed amount of purified water to a pulverized iron raw material, cooking and sterilizing the iron raw material, mixing the sterilized substance with a koji mold and a glucide, primarily fermenting the mixture, mixing the fermented substance with a koji mold, yeast, a citric acid bacterium, a lactic acid bacterium or an acetic acid bacterium alone or a mixture of two or more of them and a glucide, secondarily fermenting the mixture, further mixing the fermented iron raw material with a carboxy group-containing organic acid selected from citric acid, lactic acid, acetic acid, tartaric acid and malic acid alone or a mixture of two or more of them, keeping and aging the mixture at 35-45°C and filtering and extracting the fermented substance. Being composed of an electrolyte in which the organic acid having a low adverse effect is dissociated from iron, the iron supplement composition more ameliorates a symptom such as anemia, etc., than a use of a conventional supplement. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing an iron supplement composition, and more particularly to a method for producing an iron supplement composition having good absorbability and few side effects.

Iron Fe is contained in adult body 2g-4g, and is stored mainly in erythrocyte hemoglobin, muscle myoglobin, liver ferritin, etc. in the blood, and some of them are widely distributed in cells throughout the body. It is an element.
Usually, iron is ingested as a form of food, and then it is released as Fe ²⁺ and Fe ³⁺ ions in the digestive tract, some of which are present in the plasma as ferritin and Fe ³⁺ , but most are involved in the formation of hemoglobin It has been known.

  Hemoglobin iron carries oxygen, and myoglobin iron takes oxygen from the blood into cells. The iron in each cell plays an extremely important role in the oxidation-reduction reactions in the body, such as oxygen activation and nutrient combustion.

  In this way, iron is an indispensable metal in the living body, but iron deficiency anemia due to gastrointestinal tract disorders, metabolic diseases, menstruation, etc. frequently occurs. Or the iron formulation (iron supplement composition) which uses an organic iron compound as an active ingredient is utilized by injection, oral administration, etc.

Among these, inorganic iron preparations quickly ionize in the stomach, causing heartburn, vomiting, and other gastrointestinal disorders such as gastric mucosal erosion and ulcers, and cause poisoning in particularly sensitive infants. Has been reported.
In addition, organic iron preparations have reduced side effects as seen in inorganic iron preparations, but unless high doses are taken, the intended iron supplementation effect may not be achieved and costs may increase. In fact, all iron preparations have problems.

On the other hand, a sustained release iron preparation that contains inorganic iron such as ferrous sulfate in the gap between porous substrates and coats it to gradually release inorganic iron to reduce side effects. Has also been developed.
However, since the solubility of such iron preparations decreases with the provision of sustained release, a high dose is taken to obtain the desired iron supplementation effect, and ionization easily occurs when added to foods. In some cases, side effects similar to those of inorganic iron preparations were caused.

  Under such circumstances, development of an iron preparation (iron supplement composition) that can effectively replenish iron to a living body and has no side effects is expected.

  Therefore, in the present invention, in order to solve this problem, attention is paid to fermentation techniques that have been performed in Japan for a long time, fermented iron as a raw material by an appropriate means, and then mixed with an organic acid for aging By doing so, it is configured as an iron supplement composition in an electrolyte state in which the organic acid and iron are dissociated.

  Specifically, a predetermined amount of purified water is added to the refined iron raw material and sterilized by steaming. Next, koji molds and saccharides are added thereto, followed by primary fermentation, koji molds, yeast, citric acid bacteria, lactic acid bacteria, Acetic acid bacteria alone or a mixture of two or more of them and a saccharide are subjected to secondary fermentation, and the fermented iron raw material has a carboxyl group selected from citric acid, lactic acid, acetic acid, tartaric acid and malic acid. Singly or in a mixture of two or more of these, and kept at a temperature of 35 ° C. to 45 ° C. for aging, and further filtered and extracted.

  In this case, it is preferable to add 1% by weight to 8% by weight of L-ascorbic acid (vitamin C) with respect to the fermented iron raw material when aging the fermented iron raw material.

  Further, this aging is preferably carried out while allowing the fermented iron raw material to flow in a far-infrared irradiation and electron supply atmosphere.

  Furthermore, the present invention also includes an iron supplement composition obtained by the above production method.

According to the method for producing an iron supplement composition according to the present invention;
(1) After first fermentation with koji mold and sugar added to refined iron raw material and purified water, koji mold, yeast, citric acid bacteria, lactic acid bacteria, acetic acid bacteria alone or a mixture of two or more of these and sugar In addition, the fermented iron raw material is mixed with an organic acid having a carboxyl group selected from citric acid, lactic acid, acetic acid, tartaric acid and malic acid alone, or a mixture of two or more of these. Aged and maintained at a temperature of 35 ° C to 45 ° C, and further filtered and extracted to form an electrolyte state in which the organic acid and iron are dissociated. You can get things.
(2) When an organic acid is added to the fermented iron raw material and ripened, vitamin C (L-ascorbic acid) known as an iron absorption promoting substance is added, so that the absorbability can be further improved.
(3) Since the obtained iron supplement composition is an organic acid iron, it is absorbed without being affected by gastric juice (HCl), so there are almost no side effects and good absorbency. Heme iron can improve conditions such as anemia, and can also maintain quality and improve flavor in the field of food processing. Furthermore, feed additives for livestock and pets, iron deficiency diseases Can also be used for prevention or treatment of
Various effects are exhibited.

Next, the best embodiment of the method for producing an iron supplement composition according to the present invention will be exemplified and described in detail below.
In FIG. 1, in the method for producing an iron supplement composition according to the present invention, first, a raw iron powder 10 refined by a conventionally known means is prepared, and the amount of the raw iron powder 10 is 8 times the amount of the raw iron powder 10. After 15 times the amount of water, preferably purified water 12 from which impurities such as chlorine have been removed, is mixed and boiled for about 10 minutes, it is cooled to 35 ° C. to 40 ° C.
Next, 10% by weight to 30% by weight of koji mold 16 and approximately the same amount of saccharide 18 as that of koji mold 16 are added to the mixture 14 of raw material iron powder 10 and purified water 12 that has been boiled, and heated at 35 ° C. with a heater or the like. Primary fermentation is carried out by holding at ~ 40 ° C for about 10 days.
In this case, if the addition amount of the koji mold is less than 10% by weight, sufficient fermentation is not performed, and if it exceeds 30% by weight, the amount is too large and the economy is lowered.

The obtained primary fermented iron material 20 is supplemented with about 10% by weight of carbohydrate 18 and 10% to 20% by weight of koji molds, yeasts, citric acid bacteria, lactic acid bacteria, and acetic acid bacteria alone or two of them. The above mixture 22 is added, and the mixture is again fermented by holding at 35 ° C. to 40 ° C. for about 10 days.
In addition, fermentation is not sufficiently performed if the koji mold, yeast, citric acid bacteria, lactic acid bacteria, acetic acid bacteria or a mixture 22 thereof added to the primary fermented iron raw material 20 is less than 10% by weight, and if it exceeds 20% by weight, the amount is large. It will be too economical.

The secondary fermentation product 24 thus obtained contains 10% to 40% by weight of an organic acid having a carboxyl group selected from citric acid, lactic acid, acetic acid, tartaric acid, malic acid and the like alone or these. The mixture is aged by adding an organic acid 26 in which two or more kinds are mixed and maintaining the temperature at 35 ° C. to 40 ° C. with a heater.
In this case, when the organic acid having a carboxyl group or mixed organic acid 26 such as citric acid, lactic acid, acetic acid, tartaric acid, malic acid or the like is less than 10% by weight, it takes time to mature the secondary fermentation product 22, and 40% by weight. If it exceeds 50%, the organic acid content becomes too much and the acidity becomes strong.

  In addition, when the secondary fermentation product 24 is aged, 1% by weight to 8% by weight, preferably about 5% by weight of L-ascorbic acid 28 is mixed with the weight of the secondary fermentation product 24. Thus, by adding L-ascorbic acid 26, the absorbability of iron can be improved more.

  The mixed fermented product 30 of the secondary fermented product 24 and L-ascorbic acid 28 thus maintained at 35 ° C. to 40 ° C. is preferably irradiated with far infrared rays, in an electrostatic magnetic field, and in an electron (−e) supply atmosphere. The solution is aged for about 10 days by allowing it to flow while slowly stirring, and promotes liquefaction (ionization) of the raw material iron 10 to dissociate it into an organic acid.

When the iron component in the mixed fermented product 30 is sufficiently dissociated, the mixture is allowed to stand for about 2 to 3 weeks and then sterilized by ultraviolet rays or the like, and filtered and extracted as the iron supplement composition 32.
The iron-supplemented liquid composition 32 obtained by this extraction had almost no unique iron odor or astringent taste, also referred to as a gold nail odor, and contained about 2.5% (2454 mg) of iron Fe in 100 m.

Experimental Example Next, the iron replenishment composition 32 obtained by the above-described method was compared with the absorption of the supplement iron agent A (manufactured by A company) using heme iron, which is much more absorbable than non-heme iron. .

  Specifically, a model rat for blood clearance was prepared by inserting a catheter into the carotid artery of a rat (Wister system, 8 weeks old, 250 g) as a sample. These model rats were orally administered with iron supplement composition 32 and supplement iron A (3.75 mg / 250 g) respectively, blood was collected over time to separate serum, and the serum iron content (Nitroso-PSAP direct method) and After measuring the amount of serum hemoglobin (SLS-hemoglobin method), the amount of serum iron (blood iron amount) was calculated by subtracting the amount of serum hemoglobin iron from the total iron. The amount of serum iron was calculated on the basis of a constant concentration (initial value) after correcting for the amount of serum hemoglobin in consideration of changes in serum concentration. The serum iron amount was measured before oral administration (0 hour), 0.5 hours, 1 hour, 2 hours, 3 hours, 5 hours, and 8 hours after oral administration, and the results shown in Table 1 were obtained.

  As a result, as is apparent from Table 1 and FIG. 2, the amount of iron in the blood reached the maximum at 0.5 hours after oral administration of both the iron supplement composition 32 and supplement iron A, and the iron supplement composition 32 had an iron content. The amount was nearly three times that of supplement iron A. The amount of iron in supplement iron A returned to the normal value around 1 hour 30 minutes, whereas the iron supplement composition 32 returned to the normal value after about 5 hours, and the absorption time was It was 4.2 times longer than Supplement Iron A.

  This is because ionized iron is absorbed in the duodenum and upper part of the small intestine, so that the iron supplement composition 32 absorbs iron ions from the middle part to the lower part of the small intestine. . In addition, the iron supplement composition 30 that has kept the amount of iron in the blood at a high concentration has good absorbability because it is an electrolyte in which the organic acid and iron are dissociated even though it is non-heme iron.

  It should be noted that the iron supplement composition 32 once dropped after 30 minutes from 0.5 hours when the blood iron amount reached the maximum, and substantially decreased for 1 hour, and then decreased again after 2 hours. However, is this due to continued absorption in the upper, middle, and lower parts of the small intestine, whether iron ions in the blood are absorbed by transferrin and myogolobine, etc., or are stored for storage, or are stored for storage of the liver, spleen, etc. Although it is not clear whether or not it is, it is generally recognized that the iron supplement composition 32 has superior absorbability and its superiority compared to supplement iron agent A using heme iron with good absorbability. . Therefore, anemia and other conditions can be further improved with a small amount and no load compared with the use of conventional supplements.

  As described above, the iron supplement composition obtained by the method of the present invention is configured as an electrolyte in which iron is dissociated from an organic acid with few side effects, so that the state of anemia or the like is more than when a conventional supplement is used. In addition to improving the quality of food products, it is possible to improve the quality and flavor of target foods by adding a small amount of about 0.1% in the field of food processing. Can be used in various fields and applications such as feed additives, and prevention or treatment of iron deficiency diseases.

It is a schematic process explanatory drawing which shows suitable embodiment of the manufacturing method of the iron supplement composition which concerns on this invention. It is a characteristic curve figure of Table 1 which shows the change of the amount of iron in blood when the iron supplement composition obtained by the method shown in FIG. 1 and a commercially available supplement iron agent are orally administered to a rat.

Explanation of symbols

10 ... Raw iron powder,
12 ... purified water,
14 ... A mixture of raw iron powder and purified water,
16 ... Koji,
18 ... sugar,
20 ... Primary fermented iron raw material,
22 ... gonococcus or a mixture of gonococci,
24 ... secondary fermentation product,
26: Organic acid or mixed organic acid,
28 ... L-ascorbic acid,
30 ... Mixed fermented product,
32. Iron supplement composition,

Claims (4)

  Add the specified amount of purified water to the refined iron raw material and sterilize it by steaming. Next, koji mold and saccharides are added to this, followed by primary fermentation, then koji mold, yeast, citric acid bacteria, lactic acid bacteria, and acetic acid bacteria alone. Alternatively, a mixture of two or more of these and a saccharide is added to cause secondary fermentation. Further, an organic acid having a carboxyl group selected from citric acid, lactic acid, acetic acid, tartaric acid and malic acid is used alone or in these fermented iron raw materials. A method for producing an iron supplement composition, characterized in that two or more of the above mixtures are mixed and aged at 35 to 45 ° C. and further filtered and extracted.   2. The method for producing an iron supplement composition according to claim 1, wherein 1% by weight to 8% by weight of L-ascorbic acid is added to the fermented iron raw material when aging the fermented iron raw material.   The method for producing an iron supplement composition according to claim 1 or 2, wherein the aging of the fermented iron raw material is performed while flowing in a far-infrared irradiation and electron supply atmosphere.   The iron supplement composition obtained by the manufacturing method in any one of Claims 1-3.

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