JP2008182934A - Food and drink composition - Google Patents
Food and drink composition Download PDFInfo
- Publication number
- JP2008182934A JP2008182934A JP2007018443A JP2007018443A JP2008182934A JP 2008182934 A JP2008182934 A JP 2008182934A JP 2007018443 A JP2007018443 A JP 2007018443A JP 2007018443 A JP2007018443 A JP 2007018443A JP 2008182934 A JP2008182934 A JP 2008182934A
- Authority
- JP
- Japan
- Prior art keywords
- iron
- food
- protein
- polyphenols
- beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 87
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- 102000010445 Lactoferrin Human genes 0.000 claims description 44
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 claims description 44
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- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 description 1
- 229910000368 zinc sulfate Inorganic materials 0.000 description 1
- 229960001763 zinc sulfate Drugs 0.000 description 1
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
本発明は、鉄、ポリフェノール類及びラクトフェリン類を含有し、鉄とポリフェノール類の共存に起因する着色を効果的に防止することができる飲食品組成物に関する。 The present invention relates to a food and beverage composition that contains iron, polyphenols, and lactoferrin, and that can effectively prevent coloring caused by the coexistence of iron and polyphenols.
鉄は、人間が活動を行う上で不可欠な必須ミネラルとして分類され、成人の場合、１日あたり１０〜１２ｍｇを摂取する必要があるとされている（第６次改定日本人の栄養所要量）。しかしながら平成１５年国民健康・栄養調査によると、鉄の平均摂取量は男性で８．９ｍｇ、女性で７．９ｍｇであり、男女とも特に若年層において鉄分不足の傾向がみられる。生体内において鉄が不足すると、赤血球数やヘモグロビン濃度が減少する等の変化が生じて貧血状態を呈し、それに伴い自覚症状として、疲労感、倦怠感、立ちくらみ、めまい、動悸・息切れ、手足の冷え、集中力低下等の不定愁訴が生じることが知られている。このような場合、鉄を十分に補給することにより、赤血球数やヘモグロビン濃度等の血液所見に改善が見られることが非特許文献１に報告されている。従って、１日あたりの鉄の栄養所要量を充足させることは大変重要であり、このような背景から、鉄の含量を強化した鉄分強化飲食品の開発が進められている。
一方、茶等に含まれているポリフェノール類の生理効果については、コレステロール上昇抑制作用、α−アミラーゼ活性阻害作用、血圧上昇抑制作用、歯垢合成酵素阻害作用、インフルエンザウイルス不活化作用、整腸作用等が報告されており（例えば、特許文献１、特許文献２、非特許文献２参照）、茶飲料の市場はますます拡大が期待されている。
このような背景から、鉄分不足を解消でき、さらにポリフェノール類の生理効果が期待できる、鉄及びポリフェノール類配合飲食品の開発が望まれてきた。
しかしながら、飲料等の液状飲食品中に鉄及びポリフェノール類が共存すると、これらの成分が反応することで飲食品の外観が着色して黒紫色を呈したり、沈殿及び浮遊物が生じたりする等、品質の点で好ましくないという問題があった。
この問題を解決する方法として、例えば、特許文献３には、鉄とラクトフェリン類とを含む鉄剤を配合することを特徴とするタンニン類含有飲食品が開示されている。この飲食品は、好適には鉄とラクトフェリン類との複合体を用いることで鉄を未遊離状態にすることにより、鉄とタンニン類との反応を制御したものであり、その結果、茶やコーヒー等のタンニン類を含有する飲食品であっても鉄の配合による着色、濁り、沈殿等を生じない旨が記載されている。しかしながら、本文献に記載の方法は、鉄及びタンニン類の含有比率によって着色防止効果に大きな差異が生じる等、効果の面において必ずしも十分なものとはいえず、さらなる改善が必要であった。
On the other hand, regarding the physiological effects of polyphenols contained in tea, etc., cholesterol elevation inhibitory action, α-amylase activity inhibitory action, blood pressure rise inhibitory action, plaque synthase inhibitory action, influenza virus inactivating action, intestinal regulating action Etc. have been reported (see, for example, Patent Document 1, Patent Document 2, and Non-Patent Document 2), and the market for tea beverages is expected to expand more and more.
From such a background, it has been desired to develop foods and drinks containing iron and polyphenols that can solve the shortage of iron and can be expected to have physiological effects of polyphenols.
However, when iron and polyphenols coexist in liquid foods and drinks such as beverages, the appearance of the food and drinks are colored by the reaction of these components, exhibit a black purple color, precipitates and floats, etc. There was a problem that it was not preferable in terms of quality.
As a method for solving this problem, for example, Patent Document 3 discloses a tannin-containing food or drink characterized by blending an iron agent containing iron and lactoferrins. This food / beverage product is a product in which the reaction between iron and tannins is controlled by using a complex of iron and lactoferrin to make iron free, and as a result, tea and coffee Even if it is food-drinks containing tannins, such as this, it is described that coloring, turbidity, precipitation, etc. by iron mixing do not occur. However, the method described in this document is not necessarily sufficient in terms of effects such as a large difference in the coloration prevention effect depending on the content ratio of iron and tannins, and further improvement is necessary.
そこで本発明は、鉄、ポリフェノール類及びラクトフェリン類を含有し、鉄とポリフェノール類の共存に起因する着色を効果的に防止することができる飲食品組成物を提供することを目的とする。 Then, an object of this invention is to provide the food-drinks composition which contains iron, polyphenols, and lactoferrin, and can prevent the coloring resulting from coexistence of iron and polyphenols effectively.
本発明者らは上記目的を達成すべく鋭意検討を重ねた結果、鉄、ポリフェノール類及びラクトフェリン類を含有する液状組成物に、さらにラクトフェリン類以外のタンパク質を特定の割合で配合することで、特許文献３に記載の方法では効果が不十分であった鉄及びポリフェノール類が共存することによる着色の問題を、効果的に解消することができることを見出した。 As a result of intensive studies to achieve the above-mentioned object, the present inventors further added a protein other than lactoferrin to the liquid composition containing iron, polyphenols and lactoferrin at a specific ratio, thereby obtaining a patent. It has been found that the problem of coloring due to the coexistence of iron and polyphenols, which were insufficient in effect by the method described in Document 3, can be effectively solved.
上記の知見に基づいてなされた本発明の飲食品組成物は、請求項１記載の通り、次の成分（Ａ）、（Ｂ）、（Ｃ）及び（Ｄ）を含有することを特徴とする。
（Ａ）鉄
（Ｂ）ポリフェノール類
（Ｃ）ラクトフェリン類
（Ｄ）鉄１重量部に対し１８重量部以上のタンパク質（但しラクトフェリン類を除く）
また、請求項２記載の飲食品組成物は、請求項１記載の飲食品組成物において、鉄とラクトフェリン類を両者の複合体として含有することを特徴とする。
また、請求項３記載の飲食品組成物は、請求項１又は２記載の飲食品組成物において、ポリフェノール類が茶又はその加工物由来であることを特徴とする。
また、請求項４記載の飲食品組成物は、請求項１乃至３のいずれかに記載の飲食品組成物において、タンパク質が鶏卵タンパク質、ホエータンパク質、大豆タンパク質、小麦タンパク質、魚タンパク質、カゼイン又はそのアルカリ金属塩、ゼラチンから選ばれる少なくとも１種であることを特徴とする。
また、請求項５記載の飲食品組成物は、請求項４記載の飲食品組成物において、タンパク質がカゼイン又はそのアルカリ金属塩であることを特徴とする。
また、請求項６記載の飲食品組成物は、請求項５記載の飲食品組成物において、カゼインのアルカリ金属塩がカゼインナトリウムであることを特徴とする。
また、請求項７記載の飲食品組成物は、請求項１乃至６のいずれかに記載の飲食品組成物において、その形態が液状であることを特徴とする。
また、請求項８記載の飲食品組成物は、請求項７記載の飲食品組成物において、鉄を０．０１ｍｇ／１００ｍＬ以上含有し、ポリフェノール類を５ｍｇ／１００ｍＬ以上含有することを特徴とする。
また、請求項９記載の飲食品組成物は、請求項１乃至６のいずれかに記載の飲食品組成物において、その形態が水性媒体に溶解乃至分散が可能な粉末状、顆粒状、固形状のいずれかであることを特徴とする。
また、請求項１０記載の飲食品組成物は、請求項９記載の飲食品組成物において、鉄を０．００００１％（ｗ／ｗ）以上含有し、ポリフェノール類を０．０１％（ｗ／ｗ）以上含有することを特徴とする。
また、本発明の鉄、ポリフェノール類及びラクトフェリン類を含有する飲食品組成物の着色防止剤は、請求項１１記載の通り、タンパク質（但しラクトフェリン類を除く）を有効成分とすることを特徴とする。
また、本発明の鉄、ポリフェノール類及びラクトフェリン類を含有する飲食品組成物の着色防止方法は、請求項１２記載の通り、飲食品組成物にタンパク質（但しラクトフェリン類を除く）を鉄１重量部に対し１８重量部以上の割合で配合することを特徴とする。
The food-drinks composition of this invention made | formed based on said knowledge contains the following component (A), (B), (C), and (D) as Claim 1. It is characterized by the above-mentioned. .
(A) Iron (B) Polyphenols (C) Lactoferrin (D) 18 parts by weight or more of protein per 1 part by weight of iron (excluding lactoferrin)
Moreover, the food-drinks composition of Claim 2 contains iron and lactoferrin as a composite of both in the food-drinks composition of Claim 1.
The food / beverage product composition according to claim 3 is characterized in that, in the food / beverage product composition according to claim 1 or 2, the polyphenols are derived from tea or a processed product thereof.
The food / beverage composition according to claim 4 is the food / beverage composition according to any one of claims 1 to 3, wherein the protein is egg protein, whey protein, soy protein, wheat protein, fish protein, casein or the like. It is at least one selected from alkali metal salts and gelatin.
Moreover, the food-drinks composition of Claim 5 WHEREIN: Protein is casein or its alkali metal salt in the food-drinks composition of Claim 4.
The food / beverage composition according to claim 6 is characterized in that, in the food / beverage composition according to claim 5, the alkali metal salt of casein is sodium caseinate.
Moreover, the food-drinks composition of Claim 7 is the food-drinks composition in any one of Claims 1 thru | or 6, The form is liquid state, It is characterized by the above-mentioned.
The food / beverage composition according to claim 8 is characterized in that in the food / beverage product composition according to claim 7, iron is contained in an amount of 0.01 mg / 100 mL or more and polyphenols are contained in an amount of 5 mg / 100 mL or more.
Moreover, the food-drinks composition of Claim 9 is the food-drinks composition in any one of Claims 1 thru | or 6. The form is the powder form, granule form, solid form which can be melt | dissolved or disperse | distributed to an aqueous medium. It is either of these.
Moreover, the food-drinks composition of Claim 10 contains 0.00001% (w / w) or more of iron in the food-drinks composition of Claim 9, and 0.01% (w / w) of polyphenols. ) Or more.
Moreover, the anti-coloring agent of the food-drinks composition containing the iron of this invention, polyphenols, and lactoferrin is characterized by using protein (however, except lactoferrin) as an active ingredient as described in Claim 11. .
Moreover, the coloring prevention method of the food-drinks composition containing iron, polyphenols, and lactoferrin of this invention is as described in Claim 12, and protein (however, except lactoferrins) is 1 weight part of iron to food-drinks composition. It mix | blends in the ratio of 18 weight part or more with respect to this.
本発明によれば、鉄、ポリフェノール類及びラクトフェリン類を含有し、鉄とポリフェノール類の共存に起因する着色を効果的に防止することができる飲食品組成物を提供することができる。本発明の飲食品組成物は、鉄、ポリフェノール類及びラクトフェリン類を含有する組成物に、タンパク質（但しラクトフェリン類を除く）が鉄１重量部に対し１８重量部以上配合されていることにより、その形態が液体飲料等の液状の場合はそれ自体の着色が効果的に防止されたものである。また、その形態がインスタント飲料等の水性媒体に溶解や分散して飲用される粉末状や顆粒状や固形状の場合はそれを水性媒体に溶解や分散した後の着色が効果的に防止されるものである。さらに、本発明の飲食品組成物は、タンパク質（但しラクトフェリン類を除く）が配合されていることによってポリフェノール類由来の苦味や渋味が緩和されているため長期間の摂取に適している。従って、ポリフェノール類による優れた生理効果を得るために効果的なものである。 ADVANTAGE OF THE INVENTION According to this invention, the food-drinks composition which contains iron, polyphenols, and lactoferrin, and can prevent the coloring resulting from coexistence of iron and polyphenols effectively can be provided. The food / beverage composition according to the present invention has a composition containing iron, polyphenols, and lactoferrins, in which 18 parts by weight or more of protein (excluding lactoferrins) is blended with respect to 1 part by weight of iron. When the form is a liquid such as a liquid beverage, the coloration of itself is effectively prevented. In addition, when the form is a powder, granule, or solid that is taken by dissolving or dispersing in an aqueous medium such as an instant beverage, coloring after dissolving or dispersing in the aqueous medium is effectively prevented. Is. Furthermore, the food / beverage product composition of the present invention is suitable for long-term ingestion because the bitterness and astringency derived from polyphenols are alleviated by the incorporation of proteins (excluding lactoferrins). Therefore, it is effective for obtaining an excellent physiological effect by polyphenols.
本発明の飲食品組成物は、次の成分（Ａ）、（Ｂ）、（Ｃ）及び（Ｄ）を含有することを特徴とするものである。
（Ａ）鉄
（Ｂ）ポリフェノール類
（Ｃ）ラクトフェリン類
（Ｄ）鉄１重量部に対し１８重量部以上のタンパク質（但しラクトフェリン類を除く）
以下、本発明の飲食品組成物を詳しく説明する。
The food / beverage composition of this invention is characterized by containing the following component (A), (B), (C) and (D).
(A) Iron (B) Polyphenols (C) Lactoferrin (D) 18 parts by weight or more of protein per 1 part by weight of iron (excluding lactoferrin)
Hereinafter, the food / beverage product composition of the present invention will be described in detail.
（Ａ）鉄について
本発明の飲食品組成物の構成成分である鉄としては、硫酸第一鉄、グルコン酸第一鉄、乳酸鉄、クエン酸鉄、クエン酸第一鉄ナトリウム、クエン酸第一鉄アンモニウム、ピロリン酸第一鉄、ピロリン酸第二鉄、塩化第二鉄、硝酸第二鉄、硫酸第二鉄等の一般的に用いられる鉄剤を例示することができるが、鉄はラクトフェリン類との複合体として配合することが好ましい。鉄−ラクトフェリン類複合体は、液状組成物中でも両者が遊離の状態で存在しない鉄剤で、鉄の収斂味や金属味を呈さない特徴を有する。さらに鉄−ラクトフェリン類複合体を鉄剤として用いれば、ｐＨ２．１〜９．０の幅広いｐＨ領域で、鉄と本発明の飲食品組成物の他の構成成分との結合による沈殿が生じず、高い耐熱性も消失しない等の効果が得られるので、より幅広い飲食品組成物を調製することができる。鉄−ラクトフェリン類複合体の具体例としては、特許文献３に記載の鉄剤、具体的には、ラクトフェリン類に炭酸及び／又は重炭酸と鉄が結合した鉄−ラクトフェリン結合体（特開平６−２３９９００号公報）、ラクトフェリン溶液に鉄塩を添加した後アルカリでｐＨを調整することにより製造される鉄−ラクトフェリン粉末（特開平７‐１７８７５号公報）等を挙げることができる。
(A) About iron As iron which is a constituent of the food and beverage composition of the present invention, ferrous sulfate, ferrous gluconate, iron lactate, iron citrate, sodium ferrous citrate, ferrous citrate Examples of commonly used iron agents such as iron ammonium, ferrous pyrophosphate, ferric pyrophosphate, ferric chloride, ferric nitrate, ferric sulfate, etc., include iron and lactoferrin It is preferable to mix as a composite of An iron-lactoferrin complex is an iron agent that does not exist in a free state even in a liquid composition, and does not exhibit iron astringency or metallic taste. Furthermore, if an iron-lactoferrin complex is used as an iron agent, precipitation due to binding between iron and other components of the food and beverage composition of the present invention does not occur in a wide pH range of pH 2.1 to 9.0, and is high. Since effects such as the loss of heat resistance are obtained, a wider range of food and drink composition can be prepared. Specific examples of the iron-lactoferrin complex include the iron agent described in Patent Document 3, specifically, an iron-lactoferrin conjugate in which carbonic acid and / or bicarbonate and iron are bound to lactoferrin (Japanese Patent Laid-Open No. 6-239900). And iron-lactoferrin powder produced by adjusting the pH with an alkali after adding an iron salt to the lactoferrin solution (Japanese Patent Laid-Open No. 7-17875).
（Ｂ）ポリフェノール類について
本発明の飲食品組成物の構成成分であるポリフェノール類とは、植物もしくはその加工物由来のポリフェノールを意味する。ここで、ポリフェノールは、一般に多価フェノールとも呼ばれ、広義には同一ベンゼン環上に２個以上の水酸基を持つ化合物の総称（化学大辞典、（株）東京化学同人発行）と定義されている。上記ポリフェノールを構成する代表的な化合物群としては、フラボン類、フラボノール類、イソフラボン類、フラバン類、フラバノール類、フラバノン類、フラバノノール類、カルコン類、アントシアニジン類等のフラボノイド系化合物を挙げることができる。
(B) Polyphenols The polyphenols that are constituents of the food and beverage composition of the present invention mean polyphenols derived from plants or processed products thereof. Here, polyphenol is generally called polyhydric phenol, and is defined in a broad sense as a general term for compounds having two or more hydroxyl groups on the same benzene ring (Chemical Dictionary, published by Tokyo Chemical Co., Ltd.). . As a typical compound group constituting the polyphenol, flavonoid compounds such as flavones, flavonols, isoflavones, flavans, flavanols, flavanones, flavonols, chalcones, anthocyanidins and the like can be mentioned.
ポリフェノールを含有する植物やその加工物の具体例としては、茶（ツバキ科）、その加工物として緑茶、紅茶、ウーロン茶、ほうじ茶、プアール茶等；ブドウ（ブドウ科）、その加工物としてワイン；カカオ（アオギリ科）、その加工物としてチョコレート、ココア；黄杞（クルミ科）、その加工物として黄杞茶；その他にコーヒー（アカネ科）、リンゴ（バラ科）、ホップ（クワ科）、カンキツ（ミカン科）、ローズマリー（シソ科）、ダイズ（マメ科）、ブルーベリー（ツツジ科）等の植物やその加工物を挙げることができるが、好ましいものは茶やその加工物である。 Specific examples of plants containing polyphenols and processed products thereof include tea (camelliae), green tea, black tea, oolong tea, hoji tea, puerh tea, etc .; grapes (grape), wine as processed products; cacao (Aogiriaceae), its processed products are chocolate, cocoa; jaundice (walnuts), its processed product is jaundice tea; coffee (Rubiaceae), apples (Rosaceae), hops (Mulaceae), citrus (Rutaceae) ), Rosemary (Lamiaceae), soybean (Fabaceae), blueberry (Azalea) and the like, and tea and processed products thereof are preferred.
茶やその加工物由来のポリフェノールは、主にツバキ科に属する茶樹（Ｃａｍｅｌｌｉａ ｓｉｎｅｎｓｉｓ）から得られる葉、茎、木部、樹皮、根、実、種子のいずれか、あるいはこれらの２種類以上の混合物もしくはそれらの粉砕物から、水、熱水、有機溶媒、含水有機溶媒あるいはこれらの混合物等を用いて自体公知の抽出操作を行うことにより得ることができる。本発明の飲食品組成物において用いるポリフェノール類は、茶生葉あるいはその乾燥物から抽出されたものが好ましい。得られた抽出物は、特公平１−４４２３４号公報、特公平２−１２４７４号公報、特公平２−２２７５５号公報、特開平４−２０５８９号公報、特開平５−２６０９０７号公報、特開平８−１０９１７８号公報等に記載された方法、例えば、有機溶媒分画を行ったり吸着樹脂を用いた分画を行ったりする方法により、所望の程度に精製することができる。 Polyphenols derived from tea and its processed products are leaves, stems, xylem, bark, roots, fruits, seeds, or a mixture of two or more of these, mainly obtained from tea trees belonging to the camellia family ( Camellia sinensis ) Alternatively, the pulverized product can be obtained by performing a known extraction operation using water, hot water, an organic solvent, a water-containing organic solvent, a mixture thereof, or the like. The polyphenols used in the food and beverage composition of the present invention are preferably extracted from fresh tea leaves or dried products thereof. The obtained extracts are disclosed in JP-B-1-44234, JP-B-2-12474, JP-B-2-22755, JP-A-4-20589, JP-A-5-260907, JP-A-8. -109178 etc., for example, it can refine | purify to a desired grade by the method of performing the organic solvent fractionation or the fraction using an adsorption resin.
茶やその加工物由来のポリフェノールの具体例としては、フラバン−３−オール類及びその関連化合物として、（±）−カテキン（Ｃ）、（±）−ガロカテキン（ＧＣ）、（−）−カテキンガレート（Ｃｇ）、（−）−ガロカテキンガレート（ＧＣｇ）、（−）−エピカテキン（ＥＣ）、（−）−エピガロカテキン（ＥＧＣ）、（−）−エピカテキンガレート（ＥＣｇ）及び（−）−エピガロカテキンガレート（ＥＧＣｇ）等のカテキン類を挙げることができる。これらは一般的には高速液体クロマトグラフィーで定量分析することができる。 Specific examples of polyphenols derived from tea and processed products thereof include (±) -catechin (C), (±) -gallocatechin (GC), and (−)-catechin gallate as flavan-3-ols and related compounds. (Cg), (−)-gallocatechin gallate (GCg), (−)-epicatechin (EC), (−)-epigallocatechin (EGC), (−)-epicatechin gallate (ECg) and (−) -Catechins, such as epigallocatechin gallate (EGCg), can be mentioned. These can generally be quantitatively analyzed by high performance liquid chromatography.
本発明の飲食品組成物において用いるポリフェノール類は、上記のカテキン類の他、カテキン類の重合体であるテアシネンシン類、テアフラビン類、テアルビジン類等のような紅茶に多く含まれているポリフェノール（以下、「紅茶ポリフェノール」と略す）であってもよい。紅茶ポリフェノールは、フォーリン−デニス法（出典：Ｏｆｆｉｃｉａｌ ｍｅｔｈｏｄ ｏｆ ＡＯＡＣ Ｉｎｔｅｒｎａｔｉｏｎａｌ）により定量分析することができる。 In addition to the above catechins, polyphenols used in the food and beverage composition of the present invention are polyphenols (hereinafter referred to as "polyphenols") that are often contained in black teas such as theacinensins, theaflavins, and thearubidines that are polymers of catechins. (Abbreviated as “black tea polyphenol”). Black tea polyphenols can be quantitatively analyzed by the foreign-dennis method (source: Official method of AOAC International).
本発明の飲食品組成物へのポリフェノール類の配合方法は、特に制限されるものではなく、例えば、抽出操作によって得られた茶抽出液をそのまま配合してもよいし、この抽出液をスプレードライや凍結乾燥することで粉末化した茶エキスパウダーの形態で配合してもよい。また、茶抽出物やその精製物が固形である場合、それを粉末化したり液状化したりして配合してもよい。さらに、単離精製された個々の化合物を単独あるいは複数種類を所定の割合で混合して配合してもよい。茶の抽出残渣である茶殻や抹茶等の粉末茶もポリフェノールを含有しているので、これら自体を利用することも可能である。なお、ポリフェノール類の市販品としては、例えば、三井農林社製「ポリフェノン」、太陽化学社製「サンフェノン」、伊藤園社製「テアフラン」等を挙げることができ、これらを配合してもよい。 The method for blending polyphenols into the food / beverage product composition of the present invention is not particularly limited, and for example, the tea extract obtained by the extraction operation may be blended as it is, or the extract is spray-dried. Or in the form of tea extract powder powdered by freeze-drying. Further, when the tea extract or its purified product is solid, it may be blended by pulverizing or liquefying it. Furthermore, individual compounds that have been isolated and purified may be blended alone or in combination at a predetermined ratio. Powdered teas such as tea leaves and matcha tea, which are tea extraction residues, also contain polyphenols, so that they can be used as such. Examples of commercially available products of polyphenols include “Polyphenone” manufactured by Mitsui Norin Co., Ltd., “Sunphenon” manufactured by Taiyo Kagaku Co., Ltd., “Theafuran” manufactured by ITO EN, and the like.
（Ｃ）ラクトフェリン類について
本発明の飲食品組成物の構成成分であるラクトフェリン類としては、ウシ、山羊、羊、ヒト等の哺乳動物の乳等の分泌液から分離されるラクトフェリンを挙げることができるが、その酵素加水分解物や、哺乳動物の血液や臓器等から分離されるトランスフェリンや卵等から分離されるオボトランスフェリン等であってもよい。これらは高度に分離や精製されている必要は必ずしもなく、他の成分が含まれていてもよい。また、本発明の飲食品組成物において用いるラクトフェリン類は、遺伝子操作により、微生物、動物細胞、あるいはトランスジェニック動物に生産させたものでもよい。ラクトフェリン類は鉄との複合体として配合することが好ましい。その理由は前述の通りである。
(C) About lactoferrin Examples of the lactoferrin that is a constituent of the food / beverage product composition of the present invention include lactoferrin separated from the secretion of milk from mammals such as cattle, goats, sheep, and humans. However, it may be an enzyme hydrolyzate, transferrin separated from mammalian blood or organs, ovotransferrin separated from eggs or the like. These do not necessarily have to be highly separated or purified, and may contain other components. Moreover, the lactoferrins used in the food / beverage product composition of the present invention may be produced in microorganisms, animal cells, or transgenic animals by genetic manipulation. The lactoferrins are preferably blended as a complex with iron. The reason is as described above.
（Ｄ）タンパク質（但しラクトフェリン類を除く）について
本発明の飲食品組成物の構成成分であるタンパク質（但しラクトフェリン類を除く）としては、鶏卵タンパク質、ホエー（乳清及びラクトアルブミン）タンパク質、大豆タンパク質、小麦タンパク質、魚タンパク質、カゼイン又はそのアルカリ金属塩、ゼラチンやこれらの分解物等を挙げることができる。これらは単独で配合してもよいし、複数種類を所定の割合で混合して配合してもよい。また、クリーミングパウダー等に混合して配合してもよい。ホエータンパク質、大豆タンパク質、カゼイン又はそのアルカリ金属塩、ゼラチンは、液状組成物における鉄及びポリフェノール類が共存することによる着色を顕著に防止する効果を有する点において好ましく、カゼイン又はそのアルカリ金属塩がより好ましい。中でも、カゼインのアルカリ金属塩は、溶解性に優れることからとりわけ好適である。カゼインのアルカリ金属塩としては、カゼインナトリウム、カゼインカルシウム、カゼインナトリウムカルシウム等の一般に飲食品成分として用いられるものが挙げられるが、カゼインナトリウムは配合することで飲食品組成物の苦味や渋味をマイルドにする作用があるため特に好ましい。
(D) Proteins (excluding lactoferrins) Proteins (excluding lactoferrins) that are constituents of the food and beverage composition of the present invention include egg egg protein, whey (whey and lactalbumin) protein, soy protein , Wheat protein, fish protein, casein or an alkali metal salt thereof, gelatin, and degradation products thereof. These may be blended alone, or a plurality of types may be blended and blended at a predetermined ratio. Moreover, you may mix and mix with creaming powder etc. Whey protein, soy protein, casein or its alkali metal salt, and gelatin are preferable in that they have an effect of remarkably preventing coloration due to the coexistence of iron and polyphenols in the liquid composition. Casein or its alkali metal salt is more preferable. preferable. Among these, an alkali metal salt of casein is particularly preferable because of its excellent solubility. Examples of alkali metal salts of casein include sodium caseinate, casein calcium, casein sodium calcium, etc., which are generally used as ingredients of foods and drinks, but by mixing casein sodium, the bitterness and astringency of food and drink compositions can be mild. This is particularly preferable because
本発明の飲食品組成物は、鉄、ポリフェノール類、ラクトフェリン類及びタンパク質（但しラクトフェリン類を除く）を含有するものであればどのような形態でもよく、水溶液や混濁液や乳化液等の液状でもよいし、ゲル状やペースト状の半固形状でもよいし、粉末状や顆粒状でもよいし、タブレット等の固形状でもよい。しかしながら、本発明の飲食品組成物がその特徴を発揮するのは、それ自体が着色が防止された液状である場合と、水性媒体に溶解や分散した後の着色が効果的に防止される水性媒体に溶解や分散が可能な粉末状や顆粒状や固形状である場合である。 The food / beverage composition of the present invention may be in any form as long as it contains iron, polyphenols, lactoferrins and proteins (excluding lactoferrins), and may be in a liquid form such as an aqueous solution, a turbid liquid or an emulsion. It may be in the form of a gel, paste, semi-solid, powder or granule, or solid such as a tablet. However, the food / beverage composition of the present invention exerts its characteristics when it is in a liquid state in which coloring is prevented and in an aqueous state in which coloring after being dissolved or dispersed in an aqueous medium is effectively prevented. This is a case of powder, granule, or solid that can be dissolved or dispersed in the medium.
液状の飲食品組成物としては、液体飲料を好適に挙げることができ、具体的に例示すると、炭酸飲料、柑橘類（グレープフルーツ、オレンジ、レモン等）等の果汁飲料・果肉飲料・果粒入り果実飲料、トマト、ピーマン、セロリ、ウリ、ニンジン、ジャガイモ、アスパラガス等の野菜を含む野菜系飲料、豆乳・豆乳飲料、コーヒー飲料、緑茶飲料・烏龍茶飲料・紅茶飲料等の茶系飲料、スポーツ飲料、ドリンク剤等の栄養飲料、アルコール飲料等を挙げることができる。本発明における液体飲料は、液体飲料を濃縮した濃縮飲料を含む概念である。 Liquid beverages can be preferably mentioned as liquid food and beverage compositions, and specific examples thereof include fruit juice beverages such as carbonated beverages, citrus fruits (grapefruit, orange, lemon, etc.), fruit beverages, and fruit drinks with fruits. , Tomatoes, peppers, celery, cucumbers, carrots, carrots, potatoes, asparagus and other vegetable drinks, soy milk and soy milk drinks, coffee drinks, green tea drinks, oolong tea drinks, tea drinks and other tea drinks, sports drinks, drinks Examples thereof include nutritional drinks such as preparations, alcoholic drinks and the like. The liquid beverage in the present invention is a concept including a concentrated beverage obtained by concentrating a liquid beverage.
水性媒体に溶解や分散が可能な粉末状や顆粒状や固形状の飲食品組成物としては、インスタント飲料を好適に挙げることができる。本発明においてインスタント飲料とは、用時に水、湯、牛乳、果汁入りエキス及び水溶性エキス等の水性媒体に溶解や分散することで液状にして飲用するものであって、液状にする前のものを意味する。 As the powdered, granular, or solid food or drink composition that can be dissolved or dispersed in an aqueous medium, an instant beverage can be preferably exemplified. In the present invention, the instant beverage is drinkable by dissolving or dispersing in an aqueous medium such as water, hot water, milk, fruit juice extract and water-soluble extract at the time of use, and before liquefaction. Means.
本発明の飲食品組成物は、水性媒体への溶解や分散を意図していない粉末状組成物等であってもよい。この場合、タンパク質（但しラクトフェリン類を除く）が配合されていることによる着色防止効果が発揮されることはないが、タンパク質（但しラクトフェリン類を除く）が配合されていることで、飲食品組成物のポリフェノール類由来の苦味や渋味が緩和されるといった効果を得ることができる。このような組成物は、クッキー、クラッカー、ビスケット、ドーナツ、ガム、チョコレート、キャンディー、グミ、キャラメル、饅頭、大福、羊羹、せんべい、ゼリー、プリン、アイス、ソフトクリーム、ケーキ、ヨーグルト等の菓子・デザート類の他、パン、シリアル、ショートブレッド、ジャム、スプレッドクリーム、チョコレートコーティング剤等に配合することができる他、錠剤や顆粒等のサプリメント、老人用流動食、病人用流動食、離乳食、嚥下補助食品等の流動食、各種栄養剤等に配合することもできる。また、本発明の飲食品組成物は、液体飲料をスプレードライや凍結乾燥することで粉末化した粉末飲料の形態であってもよい。 The food / beverage composition of the present invention may be a powdery composition that is not intended to be dissolved or dispersed in an aqueous medium. In this case, the anti-coloring effect due to the incorporation of protein (excluding lactoferrin) is not exerted, but the incorporation of protein (excluding lactoferrin) results in a food and beverage composition. The effect that the bitterness and astringency derived from polyphenols is relieved can be obtained. Such compositions include cookies, crackers, biscuits, donuts, gums, chocolates, candy, gummi, caramel, buns, daifuku, yokan, rice crackers, jelly, pudding, ice cream, soft ice cream, cakes, yogurt and other confectionery and desserts. It can be blended in bread, cereal, short bread, jam, spread cream, chocolate coating, etc., supplements such as tablets and granules, liquid food for the elderly, liquid food for the sick, baby food, swallowing supplements It can also be added to liquid foods such as various nutrients. Moreover, the form of the powdered drink which pulverized the liquid beverage by spray-drying or freeze-drying may be sufficient as the food-drinks composition of this invention.
本発明の飲食品組成物の製造は、その形態ごとに採用される通常の方法に従って行えばよい。その構成成分である鉄、ポリフェノール類、ラクトフェリン類及びタンパク質（但しラクトフェリン類を除く）は、製造工程のいずれかの段階で、例えば、個々の構成成分を別々に配合してもよいし、複数成分を均一に混合してから配合してもよい。飲食品組成物が液状である場合、製造された液状組成物の着色を効果的に防止するためには、ポリフェノール類及びタンパク質（但しラクトフェリン類を除く）をまず配合し、その後で鉄及びラクトフェリン類を配合することが好ましい。 What is necessary is just to perform manufacture of the food-drinks composition of this invention according to the normal method employ | adopted for every form. Its constituent components, such as iron, polyphenols, lactoferrins and proteins (excluding lactoferrins), may be blended individually, for example, at any stage of the production process, or multiple components You may mix | blend after mixing uniformly. When the food / beverage composition is in liquid form, in order to effectively prevent coloration of the produced liquid composition, polyphenols and proteins (excluding lactoferrins) are first blended, and then iron and lactoferrins. Is preferably blended.
本発明の飲食品組成物に含有される鉄の量は、特に制限されるものではないが、液状組成物の場合、組成物中の鉄濃度の下限値が、好ましくは０．０１ｍｇ／１００ｍＬ、より好ましくは０．０５ｍｇ／１００ｍＬ、さらに好ましくは０．０８ｍｇ／１００ｍＬ、最も好ましくは０．１ｍｇ／１００ｍＬとなる量がよい。鉄を補給する目的で本発明の飲食品組成物を摂取する場合、鉄の含量が少なすぎると効果が得られにくくなるからである。一方、鉄の含量が多すぎると、これを一度に摂取した場合、嘔吐や下痢を起こし、腸が損傷する等の鉄過剰症を発症する恐れがある。従って、本発明の飲食品組成物に含有される鉄の量は、液状組成物の場合、組成物中の鉄濃度の上限値が、好ましくは３０ｍｇ／１００ｍＬ、より好ましくは２０ｍｇ／１００ｍＬ、さらに好ましくは１０ｍｇ／１００ｍＬ、最も好ましくは２．０ｍｇ／１００ｍＬとなる量がよい。なお、液状組成物中の鉄濃度が０．０１ｍｇ／１００ｍＬを下回ると、鉄及びポリフェノール類が共存することによる着色がそもそも起こりにくくなるので、タンパク質（但しラクトフェリン類を除く）を配合することの効果は薄くなる（つまり当該効果は鉄分を強化した飲食品組成物において好適に発揮される）。 The amount of iron contained in the food and drink composition of the present invention is not particularly limited, but in the case of a liquid composition, the lower limit of the iron concentration in the composition is preferably 0.01 mg / 100 mL, More preferably, the amount is 0.05 mg / 100 mL, more preferably 0.08 mg / 100 mL, and most preferably 0.1 mg / 100 mL. This is because when the food / beverage product composition of the present invention is ingested for the purpose of supplementing iron, the effect is difficult to obtain if the iron content is too small. On the other hand, if the iron content is too high, it may cause vomiting or diarrhea and iron overload such as damage to the intestines when taken at once. Therefore, the amount of iron contained in the food / beverage composition of the present invention is preferably 30 mg / 100 mL, more preferably 20 mg / 100 mL, even more preferably the upper limit of the iron concentration in the composition in the case of a liquid composition. Is 10 mg / 100 mL, most preferably 2.0 mg / 100 mL. When the iron concentration in the liquid composition is less than 0.01 mg / 100 mL, coloring due to the coexistence of iron and polyphenols is less likely to occur in the first place, so the effect of blending proteins (except for lactoferrins) Becomes thin (that is, the effect is suitably exhibited in a food / beverage composition with enhanced iron content).
一方、本発明の飲食品組成物がインスタント飲料として用いられる水性媒体に溶解や分散が可能な粉末状や顆粒状や固形状の組成物の場合、組成物に含有される鉄の量は、好ましくは０．００００１〜７％（ｗ／ｗ）、より好ましくは０．０００１〜５％（ｗ／ｗ）、さらに好ましくは０．００１〜２％（ｗ／ｗ）、よりさらに好ましくは０．００３〜１％（ｗ／ｗ）、最も好ましくは０．００５〜０．６％（ｗ／ｗ）となる量がよい。このような組成物の水性媒体に対する溶解量は、好ましくは０．０１〜８０ｇ／１００ｍＬ、より好ましくは０．０５〜５０ｇ／１００ｍＬ、さらに好ましくは０．１〜１０ｇ／１００ｍＬの範囲内で適宜設定し、液状化後にそこに含有される鉄の量が前述の量になるようにするのがよい。 On the other hand, in the case of a powdery, granular or solid composition that can be dissolved or dispersed in an aqueous medium used as an instant beverage, the amount of iron contained in the composition is preferably Is 0.00001-7% (w / w), more preferably 0.0001-5% (w / w), still more preferably 0.001-2% (w / w), still more preferably 0.003. The amount of ˜1% (w / w), most preferably 0.005 to 0.6% (w / w) is good. The amount of such a composition dissolved in an aqueous medium is suitably set within a range of preferably 0.01 to 80 g / 100 mL, more preferably 0.05 to 50 g / 100 mL, and still more preferably 0.1 to 10 g / 100 mL. The amount of iron contained therein after liquefaction should be the above-mentioned amount.
本発明の飲食品組成物に含有されるポリフェノール類の量は、特に制限されるものではないが、液状組成物の場合、組成物中のポリフェノール類濃度の下限値が、好ましくは５．０ｍｇ／１００ｍＬ、より好ましくは１０ｍｇ／１００ｍＬ、さらに好ましくは５０ｍｇ／１００ｍＬ、よりさらに好ましくは７０ｍｇ／１００ｍＬ、最も好ましくは１００ｍｇ／１００ｍＬとなる量がよい。ポリフェノール類による優れた生理効果を得る目的で本発明の飲食品組成物を摂取する場合、ポリフェノール類の含量が少なすぎると効果が得られにくくなるからである。一方、ポリフェノール類の含量が多すぎると、ポリフェノール類由来の苦味や渋味が無視できなくなる恐れがある。従って、本発明の飲食品組成物に含有されるポリフェノール類の量は、液状組成物の場合、組成物中のポリフェノール類濃度の上限値が、好ましくは１５００ｍｇ／１００ｍＬ、より好ましくは１０００ｍｇ／１００ｍＬ、さらに好ましくは７００ｍｇ／１００ｍＬ、よりさらに好ましくは５００ｍｇ／１００ｍＬ、最も好ましくは３００ｍｇ／１００ｍＬとなる量がよい。 The amount of polyphenols contained in the food / beverage composition of the present invention is not particularly limited, but in the case of a liquid composition, the lower limit of the concentration of polyphenols in the composition is preferably 5.0 mg / The amount is 100 mL, more preferably 10 mg / 100 mL, more preferably 50 mg / 100 mL, even more preferably 70 mg / 100 mL, and most preferably 100 mg / 100 mL. This is because when the food / beverage composition of the present invention is ingested for the purpose of obtaining an excellent physiological effect due to the polyphenols, the effect is difficult to obtain if the content of the polyphenols is too small. On the other hand, when there is too much content of polyphenols, there exists a possibility that the bitterness and astringency derived from polyphenols cannot be disregarded. Therefore, the amount of polyphenols contained in the food / beverage composition of the present invention is preferably 1500 mg / 100 mL, more preferably 1000 mg / 100 mL, preferably the upper limit of the concentration of polyphenols in the composition in the case of a liquid composition. More preferably, the amount is 700 mg / 100 mL, more preferably 500 mg / 100 mL, and most preferably 300 mg / 100 mL.
一方、本発明の飲食品組成物がインスタント飲料として用いられる粉末状や顆粒状や固形状の組成物の場合、組成物に含有されるポリフェノール類の量は、好ましくは０．０１〜１００％（ｗ／ｗ）、より好ましくは０．０５〜９０％（ｗ／ｗ）、さらに好ましくは０．１〜８０％（ｗ／ｗ）、よりさらに好ましくは０．３〜６０％（ｗ／ｗ）、最も好ましくは０．５〜５０％（ｗ／ｗ）となる量がよい。このような組成物の水性媒体に対する溶解量は、特に制限されるものではないが、液状化後にそこに含有されるポリフェノールの量が前述の量になるようにするのがよい。 On the other hand, when the food / beverage composition of the present invention is a powdery, granular or solid composition used as an instant beverage, the amount of polyphenols contained in the composition is preferably 0.01 to 100% ( w / w), more preferably 0.05 to 90% (w / w), still more preferably 0.1 to 80% (w / w), still more preferably 0.3 to 60% (w / w) The amount of 0.5 to 50% (w / w) is most preferable. The amount of such a composition dissolved in an aqueous medium is not particularly limited, but the amount of polyphenol contained therein after liquefaction is preferably adjusted to the above-mentioned amount.
本発明の飲食品組成物に含有されるラクトフェリン類の量は、特に制限されるものではないが、液状組成物の場合、組成物中のラクトフェリン類濃度が、好ましくは０．０１〜３０００ｍｇ／１００ｍＬ、より好ましくは０．０５〜２０００ｍｇ／１００ｍＬ、さらに好ましくは０．１〜１０００ｍｇ／１００ｍＬ、よりさらに好ましくは０．１５〜２００ｍｇ／１００ｍＬとなる量がよい。ラクトフェリン類の含量が少なすぎると、遊離状態の鉄が多くなることで着色の防止が困難になる方向に働く。一方、ラクトフェリン類の含量が多すぎると、沈殿や浮遊物が多くなるため好ましくない。本発明の飲食品組成物がインスタント飲料として用いられる粉末状や顆粒状や固形状の組成物の場合、組成物に含有されるラクトフェリン類の量は、液状化後にそこに含有されるラクトフェリン類の量が前述の量となるようにすることができる量がよい。 The amount of lactoferrin contained in the food and drink composition of the present invention is not particularly limited, but in the case of a liquid composition, the concentration of lactoferrin in the composition is preferably 0.01 to 3000 mg / 100 mL. More preferably, the amount is 0.05 to 2000 mg / 100 mL, more preferably 0.1 to 1000 mg / 100 mL, and still more preferably 0.15 to 200 mg / 100 mL. If the content of lactoferrin is too small, the amount of iron in the free state increases so that it becomes difficult to prevent coloring. On the other hand, if the content of lactoferrin is too large, the amount of precipitates and suspended matters increases, which is not preferable. When the food or drink composition of the present invention is a powdery, granular or solid composition used as an instant beverage, the amount of lactoferrin contained in the composition is the amount of lactoferrin contained therein after liquefaction. The amount that can be made to be the amount described above is good.
本発明の飲食品組成物に含有されるタンパク質（但しラクトフェリン類を除く）の量は、鉄１重量部に対し１８重量部以上である。鉄に対してこのような重量比でタンパク質（但しラクトフェリン類を除く）を配合することにより、液状組成物における鉄及びポリフェノール類が共存することによる着色を効果的に防止することができる。タンパク質（但しラクトフェリン類を除く）の含量は、鉄１重量部に対し好ましくは２０〜４０００重量部、より好ましくは４０〜２０００重量部、さらに好ましくは１００〜１０００重量部である。タンパク質（但しラクトフェリン類を除く）の含量が少ないと、十分な着色防止効果が得られず、また、飲食品組成物がポリフェノール類を多量に含有する場合、ポリフェノール類由来の苦味や渋味が顕著となり、飲料として摂取した際に喉にざらつきを感じてしまう方向に働く。一方、タンパク質（但しラクトフェリン類を除く）の含量が多すぎると、水性媒体への溶解や分散が十分に行うことができなくなり、含量の割には着色防止効果の向上が見られないため経済的に不利となる。また、水性媒体に溶解や分散した際、沈殿や浮遊物が多くなるため好ましくない。 The amount of protein (excluding lactoferrins) contained in the food and drink composition of the present invention is 18 parts by weight or more per 1 part by weight of iron. By blending protein (excluding lactoferrins) at such a weight ratio with respect to iron, coloring due to the coexistence of iron and polyphenols in the liquid composition can be effectively prevented. The content of protein (excluding lactoferrins) is preferably 20 to 4000 parts by weight, more preferably 40 to 2000 parts by weight, and still more preferably 100 to 1000 parts by weight with respect to 1 part by weight of iron. If the content of protein (excluding lactoferrin) is small, sufficient anti-coloring effect cannot be obtained, and if the food or beverage composition contains a large amount of polyphenols, the bitterness and astringency derived from polyphenols are remarkable. It works in the direction of feeling rough in the throat when ingested as a drink. On the other hand, if the content of protein (excluding lactoferrin) is too high, it cannot be sufficiently dissolved or dispersed in an aqueous medium. Disadvantageous. In addition, when dissolved or dispersed in an aqueous medium, the amount of precipitation and suspended matter increases, which is not preferable.
本発明の飲食品組成物が飲料の場合、そのｐＨは２．１〜９．０であることが好ましい。ｐＨが２．１より低いと酸味や刺激臭が強く、飲用に耐えない恐れがあるからである。一方、ｐＨが９．０より高いと風味の調和がとれなくなり、苦味や渋味が強調されたりすることで嗜好性が低下する恐れがあるからである。本発明の飲食品組成物がインスタント飲料の場合、液状化後のｐＨが２．１〜９．０となるように調製することができるものが好ましい。 When the food / beverage composition of the present invention is a beverage, the pH is preferably 2.1 to 9.0. This is because if the pH is lower than 2.1, the acidity and irritating odor are strong, and there is a fear that it cannot withstand drinking. On the other hand, if the pH is higher than 9.0, the flavor may not be harmonized, and the bitterness and astringency may be emphasized, which may reduce the palatability. When the food / beverage composition of this invention is an instant drink, what can be prepared so that pH after liquefaction may be 2.1-9.0 is preferable.
なお、本発明の飲食品組成物には、必要に応じて、甘味料、乳成分、果汁エキス類、野菜エキス類、花蜜エキス類、有機酸類、有機酸塩類、無機酸類、無機酸塩類、酸味料、調味料、香料、色素類、保存料等の自体公知の食品添加剤を単独であるいは複数種類を併用して配合してもよい。 The food / beverage composition of the present invention includes, as necessary, sweeteners, milk ingredients, fruit juice extracts, vegetable extracts, nectar extracts, organic acids, organic acid salts, inorganic acids, inorganic acid salts, acidity. Known food additives such as flavorings, seasonings, fragrances, pigments, and preservatives may be used alone or in combination of two or more.
なお、鉄の１日あたりの許容上限摂取量は成人男性で４５〜５５ｍｇ、成人女性で４０〜４５ｍｇであるため（「日本人の食事摂取基準２００５年度版」より）、本発明の飲食品組成物を摂取する際にはこの量を考慮することが好ましい。 In addition, since the permissible upper limit intake amount of iron per day is 45 to 55 mg for adult men and 40 to 45 mg for adult women (from "Japanese dietary intake standard 2005 version"), the food and beverage composition of the present invention It is preferable to take this amount into account when taking food.
以下に試験例及び処方例を挙げ、本発明をさらに詳しく説明するが、本発明は以下の記載に限定されるものではない。なお、以下の試験例及び処方例における鉄の量、ポリフェノール類（カテキン類及び紅茶ポリフェノール）の量、ラクトフェリン類の量及びタンパク質（但しラクトフェリン類を除く）の量の測定は次の方法で行った。 Hereinafter, the present invention will be described in more detail with reference to test examples and formulation examples, but the present invention is not limited to the following description. The following methods were used to measure the amount of iron, the amount of polyphenols (catechins and black tea polyphenol), the amount of lactoferrin and the amount of protein (excluding lactoferrin) in the following test examples and formulation examples. .
（１）鉄の量の測定
誘導結合プラズマ発光分光分析法により以下の条件で測定した。
・装置 ：ＩＣＰ−ＡＥＳ ＣＩＲＯＳ ＣＣＤ−Ｍ（リガク社製）
・プラズマ電力 ：１４００Ｗ
・ポンプ流量 ：１ｍＬ／ｍｉｎ
・プラズマガス流量 ：Ａｒ，１３．０Ｌ／ｍｉｎ
・補助ガス流量 ：Ａｒ，１．０Ｌ／ｍｉｎ
・ネブライザーガス流量 ：Ａｒ，１．０Ｌ／ｍｉｎ
・分析線 ：２３８．２０４ｎｍ
・標準液 ：関東化学社製の化学分析用標準液を使用
(1) Measurement of the amount of iron The amount of iron was measured by inductively coupled plasma optical emission spectrometry under the following conditions.
・ Device: ICP-AES CIROS CCD-M (manufactured by Rigaku Corporation)
・ Plasma power: 1400W
・ Pump flow rate: 1mL / min
・ Plasma gas flow rate: Ar, 13.0 L / min
・ Auxiliary gas flow rate: Ar, 1.0 L / min
-Nebulizer gas flow rate: Ar, 1.0 L / min
・ Analysis line: 238.204 nm
Standard solution: Uses standard solution for chemical analysis manufactured by Kanto Chemical Co., Inc.
（２）カテキン類の量の測定
高速液体クロマトグラフィーにより下記の条件で測定した。測定試料が粉末状の場合はこれを蒸留水で希釈したものを測定に用いた。
・カラム ：Ｍｉｇｈｔｙｓｉｌ（関東化学社製）
・移動相Ａ液 ：アセトニトリル：リン酸水溶液＝１０：４００の溶液
・移動相Ｂ液 ：メタノール：アセトニトリル：リン酸水溶液＝２００：１０：４００の溶液
・検出 ：ＵＶ２３０ｎｍ
・カラム温度 ：４０℃
・サンプル温度 ：室温
・サンプル量 ：１０μＬ
・流速 ：１ｍＬ／ｍｉｎ
(2) Measurement of the amount of catechins It was measured by high performance liquid chromatography under the following conditions. When the measurement sample was powdery, the sample diluted with distilled water was used for the measurement.
Column: Mightysil (Kanto Chemical Co., Ltd.)
-Mobile phase A liquid: acetonitrile: phosphoric acid aqueous solution = 10: 400 solution-Mobile phase B liquid: methanol: acetonitrile: phosphoric acid aqueous solution = 200: 10: 400 solution-Detection: UV 230 nm
-Column temperature: 40 ° C
Sample temperature: room temperature Sample amount: 10 μL
・ Flow rate: 1mL / min
（３）紅茶ポリフェノールの量の測定
１．試料溶液の調製
粉体試料を秤量後、メスフラスコに移して超純水に溶解し（溶解しない場合には超音波洗浄機中で超音波をかけながら溶解するか少量のメタノールを加えて溶解した）、１ＭのＨＣｌ水溶液を溶液１００ｍＬに対して４００μＬの比率で添加後、超純水で定容して調製した。
２．標準溶液の調製
タンニン酸（関東化学社製）を秤量後、超純水で溶解し、定容した。これを０．５，１．０，１．５，２．０ｍｇ／１００ｍＬの各濃度になるように希釈して調製した。
３．フォーリン−デニス試薬の調製
タングステン酸ナトリウム２５ｇ、リンモリブデン酸５ｇ、リン酸１２．５ｍＬに水１８０ｍＬを加えて２時間煮沸還流し、冷却後、水を添加して１Ｌとして調製した。
４．測定手順
３ｍＬの試料溶液（標準溶液も同様）を１５〜２０ｍＬ容の試験管に移し、フォーリン−デニス試薬３ｍＬを加え、撹拌後３分間放置した。放置した溶液に１０％のＮａ２ＣＯ３水溶液３ｍＬを加えた後、撹拌し、室温で１時間放置後、３０００ｒｐｍで５分間遠心して得た上清の７６０ｎｍでの吸光度を測定し、標準溶液を用いて作成した検量線から計算して求めた。
(3) Measurement of the amount of black tea polyphenol 1. Preparation of sample solution Weighing powder sample, transfer to volumetric flask and dissolve in ultrapure water (if not dissolved, dissolve while applying ultrasonic wave in ultrasonic cleaner or dissolve by adding a small amount of methanol) ) 1M HCl aqueous solution was added at a ratio of 400 μL to 100 mL of the solution, and then prepared by volume adjustment with ultrapure water.
2. Preparation of Standard Solution Tannic acid (manufactured by Kanto Chemical Co., Inc.) was weighed, dissolved in ultrapure water, and the volume was adjusted. This was prepared by diluting to concentrations of 0.5, 1.0, 1.5, and 2.0 mg / 100 mL.
3. Preparation of foreign-dennis reagent 180 mL of water was added to 25 g of sodium tungstate, 5 g of phosphomolybdic acid, and 12.5 mL of phosphoric acid, and the mixture was boiled and refluxed for 2 hours. After cooling, water was added to prepare 1 L.
4). Measurement procedure 3 mL of the sample solution (also the standard solution) was transferred to a 15-20 mL test tube, 3 mL of foreign-dennis reagent was added, and the mixture was allowed to stand for 3 minutes after stirring. After adding 3 mL of a 10% aqueous solution of Na 2 CO 3 to the solution that was allowed to stand, the mixture was stirred, allowed to stand at room temperature for 1 hour, and centrifuged at 3000 rpm for 5 minutes to measure the absorbance at 760 nm. Calculated from the calibration curve created using
（４）ラクトフェリン類の量の測定
高速液体クロマトグラフィーにより下記の条件で測定した。
・カラム ：Ｓｈｏｄｅｘ Ａｓａｈｉｐａｋ Ｃ４Ｐ−５０ ４Ｄ（長さ１５０ｍｍ×内径４．６ｍｍ（昭和電工社製））
・移動相Ａ液 ：アセトニトリル：０．５Ｍ塩化ナトリウム水溶液＝１：９の溶液
・移動相Ｂ液 ：アセトニトリル：０．５Ｍ塩化ナトリウム水溶液＝１：１の溶液
（Ａ液、Ｂ液にそれぞれトリフルオロ酢酸を０．０３％になるよう添加した）
・グラジェント条件 ：Ａ液とＢ液の体積比がＡ液／Ｂ液＝５０／５０でスタートさせ、２５分後にＡ液とＢ液の体積比がＡ液／Ｂ液＝０／１００になるように直線的にＢ液の比率を上げた。次に、２５．１分後にＡ液とＢ液の体積比がＡ液／Ｂ液＝５０／５０になるように戻し、その条件で３５分まで保持した。
・検出 ：紫外分光検出器（２８０ｎｍ）
・カラム温度 ：３０℃
・サンプル量 ：２５μＬ
・流速 ：０．８ｍＬ／ｍｉｎ
(4) Measurement of the amount of lactoferrin It measured on the following conditions by the high performance liquid chromatography.
Column: Shodex Asahipak C4P-50 4D (length 150 mm × inner diameter 4.6 mm (manufactured by Showa Denko))
-Mobile phase A solution: acetonitrile: 0.5M sodium chloride aqueous solution = 1: 9 solution-Mobile phase B solution: acetonitrile: 0.5M sodium chloride aqueous solution = 1: 1 solution (trifluoro for each of A and B solutions) Acetic acid was added to 0.03%)
・ Gradient condition: The volume ratio of liquid A and liquid B starts with liquid A / liquid B = 50/50, and the volume ratio of liquid A and liquid B becomes liquid A / liquid B = 0/100 after 25 minutes. Thus, the ratio of the B liquid was increased linearly. Next, after 25.1 minutes, the volume ratio of liquid A and liquid B was returned to liquid A / liquid B = 50/50, and the conditions were maintained for up to 35 minutes.
・ Detection: Ultraviolet spectroscopic detector (280 nm)
-Column temperature: 30 ° C
Sample amount: 25 μL
・ Flow rate: 0.8mL / min
（５）タンパク質（但しラクトフェリン類を除く）の量の測定
標準試料（ＥＭＬＶ；ＤＭＶ Ｉｎｔｅｒｎａｔｉｏｎａｌ社製のカゼインナトリウム９２．５％含有組成物）及び測定試料を、超純水で適宜希釈・定容し、それぞれ標準溶液及び試料溶液とした。タンパク質定量用キットとして、ＢＩＯ−ＲＡＤ社製のＱｕｉｃｋ ＳｔａｒｔＴＭ Ｂｒａｄｆｏｒｄ Ｄｙｅ Ｒｅａｇｅｎｔ，１×（Ｄｙｅ）を用い、標準溶液又は試料溶液２０μＬとＤｙｅ１ｍＬを試験管に入れてよく撹拌し、室温で５分間以上静置し、１時間以内に５９５ｎｍの吸光度を測定した。標準溶液のカゼインナトリウム濃度に対する吸光度をプロットして検量線を作成し、試料溶液の吸光度からタンパク質の量を算出し、測定試料に対する希釈・定容倍率等から求めた。
(5) Measurement of amount of protein (excluding lactoferrin) Standard sample (EMLV; composition containing 92.5% sodium casein manufactured by DMV International) and measurement sample are appropriately diluted and volumed with ultrapure water. And standard solution and sample solution, respectively. Use Quick Start ™ Bradford Dye Reagent, 1 × (Dye) manufactured by BIO-RAD as a protein quantification kit, add 20 μL of the standard solution or sample solution and 1 mL of Dye to the test tube, and stir well at room temperature for 5 minutes or more. The absorbance at 595 nm was measured within 1 hour. A calibration curve was prepared by plotting the absorbance of the standard solution against the sodium caseinate concentration, and the amount of protein was calculated from the absorbance of the sample solution, and obtained from the dilution / volume ratio of the measurement sample.
試験例１：鉄−ラクトフェリン複合体とカテキン類との反応による着色に対するタンパク質（カゼインナトリウム）の防止効果試験（その１）
（試験方法）
鉄−ラクトフェリン複合体（鉄４．７５％含有；雪印乳業社製）、ポリフェノン７０Ａ（カテキン類８０％含有茶抽出物；三井農林社製）、ＥＭＬＶ（カゼインナトリウム９２．５％含有組成物；ＤＭＶ Ｉｎｔｅｒｎａｔｉｏｎａｌ社製）を用いて、表１に示す割合で各成分を均一に混合してインスタント粉末飲料を調製した（実施例１〜７及び比較例１〜３：比較例１はＥＭＬＶ無配合）。このようにして得られた実施例１〜７及び比較例１〜３のインスタント粉末飲料を１００ｍＬの温水（５０〜６０℃）に溶解し、得られた液体飲料の５４０ｎｍの吸光度を測定した。なお、すべての試験区（実施例１〜７及び比較例１〜３）について、鉄−ラクトフェリン複合体を除いたインスタント粉末飲料を同様に調製した。これを１００ｍＬの温水に溶解して得られた液体飲料の５４０ｎｍの吸光度を測定し、それぞれに対応する実施例１〜７及び比較例１〜３のインスタント粉末飲料から調製した液体飲料の５４０ｎｍの吸光度との差を吸光度測定値として表し、ＥＭＬＶを配合した実施例１〜７及び比較例２，３のインスタント粉末飲料については、吸光度測定値が０．１００よりも小さければ着色防止効果が発揮されたと評価し、小さければ小さいほど着色防止効果が優れると評価した。また、吸光度測定値による着色評価は必ずしも目視による着色評価と同じにならないので、本試験では目視による着色評価を、評価基準を、◎：着色が顕著に抑えられていた、○：着色が抑えられていた、△：着色があまり抑えられていない、×：着色がまったく抑えられていない、の４段階として行った。そして、吸光度測定値による着色評価及び目視による着色評価をあわせ着色度総合評価とし、「良い」「やや良い」「やや悪い」「悪い」の４段階で表した。また、パネラー１０名に実施例１〜７及び比較例１〜３のインスタント粉末飲料から調製した液体飲料を飲用してもらい、味覚（苦味・渋味）及び喉越しについて官能試験を行った。試験は３点満点の評価（３点：良い、２点：やや良い、１点：やや悪い、０点：悪い）で行い、１０名の平均点を◎：２．６〜３．０点、○：２．０〜２．５点、△：１．０〜１．９点、×：０〜０．９点、で表した。さらに、実施例１〜７及び比較例１〜３のインスタント粉末飲料の温水への溶解性についても目視により評価し、○：沈殿及び浮遊物が確認されなかった、×：沈殿及び／又は浮遊物が確認された、で表した。結果を表１に示す。
Test Example 1: Test for preventing effect of protein (sodium casein) against coloring due to reaction between iron-lactoferrin complex and catechins (Part 1)
(Test method)
Iron-lactoferrin complex (containing 4.75% iron; manufactured by Snow Brand Milk Products), polyphenone 70A (tea extract containing 80% catechins; manufactured by Mitsui Norin), EMLV (composition containing 92.5% sodium caseinate; DMV The ingredients were uniformly mixed at the ratios shown in Table 1 to prepare instant powder beverages (Examples 1 to 7 and Comparative Examples 1 to 3: Comparative Example 1 was free of EMLV). The instant powder beverages of Examples 1 to 7 and Comparative Examples 1 to 3 thus obtained were dissolved in 100 mL of warm water (50 to 60 ° C.), and the absorbance at 540 nm of the obtained liquid beverage was measured. In addition, about all the test sections (Examples 1-7 and Comparative Examples 1-3), the instant powder drink except the iron-lactoferrin complex was prepared similarly. The absorbance at 540 nm of the liquid beverages obtained by dissolving this in 100 mL of warm water was measured, and the absorbance at 540 nm of the liquid beverages prepared from the corresponding instant powder beverages of Examples 1 to 7 and Comparative Examples 1 to 3 And the instant powder beverages of Examples 1 to 7 and Comparative Examples 2 and 3 blended with EMLV, the anti-coloring effect was exhibited if the absorbance measurement value was smaller than 0.100. It was evaluated that the smaller the smaller, the better the anti-coloring effect. In addition, since the coloring evaluation based on the absorbance measurement value is not necessarily the same as the visual coloring evaluation, the visual coloring evaluation in this test is based on the evaluation criteria, ◎: coloring is remarkably suppressed, ○: coloring is suppressed. It was carried out in four stages: Δ: coloring was not suppressed much, x: coloring was not suppressed at all. Then, the coloring evaluation based on the absorbance measurement value and the visual coloring evaluation were combined to obtain a total coloring degree evaluation, and expressed in four stages of “good”, “slightly good”, “slightly bad”, and “bad”. In addition, 10 panelists were allowed to drink liquid beverages prepared from the instant powder beverages of Examples 1 to 7 and Comparative Examples 1 to 3, and a sensory test was performed on the taste (bitterness / astringency) and over the throat. The test was carried out with an evaluation of a maximum of 3 points (3 points: good, 2 points: somewhat good, 1 point: somewhat bad, 0 point: bad), and the average score of 10 people was ◎: 2.6-3.0 points, O: 2.0 to 2.5 points, Δ: 1.0 to 1.9 points, x: 0 to 0.9 points. Furthermore, the solubility in hot water of the instant powder beverages of Examples 1 to 7 and Comparative Examples 1 to 3 was also evaluated by visual observation. ○: Precipitation and floating matters were not confirmed. X: Precipitation and / or floating matters. Was confirmed. The results are shown in Table 1.
（試験結果）
表１から明らかなように、実施例１〜７のインスタント粉末飲料は、カゼインナトリウムが鉄１重量部に対し１８重量部以上配合されていることで、温水に溶解して得られる液体飲料の着色が効果的に防止されており、特に、カゼインナトリウムを鉄１重量部に対し４０〜４０００重量部配合した実施例３〜７のインスタント粉末飲料においてその効果が顕著であった。また、実施例１〜７のインスタント粉末飲料から調製した液体飲料は、苦味・渋味が感じられず喉越しも良好であり、特に、実施例２〜７のインスタント粉末飲料から調製した液体飲料は、嫌味がまったく感じられず大変飲用しやすいものであった。なお、実施例７のインスタント粉末飲料は、温水に溶解して得られる液体飲料の着色が効果的に防止されているものの、カゼインナトリウムが完全に溶解せず、沈殿を生じた（従ってその吸光度は未測定）。カゼインナトリウムが配合されていない比較例１のインスタント粉末飲料から調製した液体飲料は着色が顕著であり、官能試験においても劣っていた。カゼインナトリウムの配合量が鉄１重量部に対し１８重量部未満の比較例２，３のインスタント粉末飲料から調製した液体飲料は、実施例１〜７のインスタント粉末飲料から調製した液体飲料に比較して着色防止効果が発揮されておらず、官能試験においても劣っていた。
(Test results)
As is apparent from Table 1, the instant powdered beverages of Examples 1 to 7 are colored liquid beverages obtained by dissolving 18 parts by weight or more of sodium caseinate with respect to 1 part by weight of iron so as to be dissolved in warm water. In particular, the effect was remarkable in the instant powder beverages of Examples 3 to 7 in which 40 to 4000 parts by weight of sodium caseinate was blended with 40 to 4000 parts by weight of iron. In addition, the liquid beverage prepared from the instant powdered beverages of Examples 1 to 7 does not feel bitterness / astringency and is good over the throat. In particular, the liquid beverage prepared from the instant powdered beverages of Examples 2 to 7 It was easy to drink without any disgusting feeling. In addition, although the instant powdered beverage of Example 7 was effectively prevented from coloring the liquid beverage obtained by dissolving in warm water, sodium caseinate was not completely dissolved and precipitation was formed (therefore, its absorbance was Not measured). The liquid beverage prepared from the instant powder beverage of Comparative Example 1 containing no sodium caseinate was markedly colored and inferior in the sensory test. The liquid beverage prepared from the instant powdered beverages of Comparative Examples 2 and 3 in which the amount of casein sodium was less than 18 parts by weight per 1 part by weight of iron was compared with the liquid beverage prepared from the instant powdered beverages of Examples 1-7. The anti-coloring effect was not exhibited and the sensory test was inferior.
試験例２：鉄−ラクトフェリン複合体とカテキン類との反応による着色に対するタンパク質（カゼインナトリウム）の防止効果試験（その２）
（試験方法）
鉄−ラクトフェリン複合体（鉄４．７５％含有；雪印乳業社製）、ポリフェノン７０Ａ（カテキン類８０％含有茶抽出物；三井農林社製）、ＥＭＬＶ（カゼインナトリウム９２．５％含有組成物；ＤＭＶ Ｉｎｔｅｒｎａｔｉｏｎａｌ社製）を用いて、表２に示す割合で各成分を均一に混合してインスタント粉末飲料を調製し（実施例８，９及びＥＭＬＶ無配合の比較例４，５）、試験例１と同様の評価を行った。結果を表２に示す。
Test Example 2: Effect of preventing protein (sodium casein) against coloring due to reaction of iron-lactoferrin complex and catechins (Part 2)
(Test method)
Iron-lactoferrin complex (containing 4.75% iron; manufactured by Snow Brand Milk Products), polyphenone 70A (tea extract containing 80% catechins; manufactured by Mitsui Norin), EMLV (composition containing 92.5% sodium caseinate; DMV Using an International Corporation), each component was uniformly mixed in the proportions shown in Table 2 to prepare instant powder beverages (Examples 8 and 9 and Comparative Examples 4 and 5 without EMLV). Similar evaluations were made. The results are shown in Table 2.
（試験結果）
表２から明らかなように、実施例８と比較例４、実施例９と比較例５をそれぞれ比較することで、カゼインナトリウムを配合することによる着色防止効果と官能性向上効果を確認することができた。比較例４のインスタント粉末飲料は鉄の含量がもともと少ないため、温水に溶解して得られる液体飲料の着色はわずかであったが（従って吸光度測定値は小さい）、カゼインナトリウムを配合することで、着色を完全に防止することができた。
(Test results)
As is clear from Table 2, by comparing Example 8 and Comparative Example 4, Example 9 and Comparative Example 5, respectively, it is possible to confirm the effect of preventing coloring and improving the functionality by adding sodium caseinate. did it. Since the instant powder beverage of Comparative Example 4 originally has a low iron content, the liquid beverage obtained by dissolving in warm water was slightly colored (thus, the absorbance measurement value was small), but by adding sodium caseinate, Coloring could be completely prevented.
試験例３：鉄−ラクトフェリン複合体とカテキン類との反応による着色に対するタンパク質（カゼインナトリウム）の防止効果試験（その３）
（試験方法）
鉄−ラクトフェリン複合体（鉄４．７５％含有；雪印乳業社製）、ポリフェノン７０Ａ（カテキン類８０％含有茶抽出物；三井農林社製）、ＥＭＬＶ（カゼインナトリウム９２．５％含有組成物；ＤＭＶ Ｉｎｔｅｒｎａｔｉｏｎａｌ社製）を用いて、表３に示す割合で各成分を均一に混合してインスタント粉末飲料を調製し（実施例１０〜１４及びＥＭＬＶ無配合の比較例６〜１０）、試験例１と同様の評価を行った。結果を表３に示す。
Test Example 3: Test for preventing effect of protein (sodium casein) on coloring due to reaction of iron-lactoferrin complex and catechins (Part 3)
(Test method)
Iron-lactoferrin complex (containing 4.75% iron; manufactured by Snow Brand Milk Products), polyphenone 70A (tea extract containing 80% catechins; manufactured by Mitsui Norin), EMLV (composition containing 92.5% sodium caseinate; DMV Using an International Corporation), each component was uniformly mixed at the ratio shown in Table 3 to prepare instant powder beverages (Examples 10 to 14 and Comparative Examples 6 to 10 without EMLV), and Test Example 1 and Similar evaluations were made. The results are shown in Table 3.
（試験結果）
表３から明らかなように、実施例１０〜１４のインスタント粉末飲料は、カゼインナトリウムが配合されていることで、温水に溶解して得られる液体飲料の着色が効果的に防止されており、得られた液体飲料は、苦味・渋味が感じられず喉越しも良好であった。比較例６のインスタント粉末飲料はカテキン類の含量がもともと少ないため、温水に溶解して得られる液体飲料の着色はわずかであったが（従って吸光度測定値は小さい）、カゼインナトリウムを配合することで、着色を完全に防止することができた。カテキン類を多量に含有する比較例８〜１０のインスタント粉末飲料から調製した液体飲料は、苦味・渋味が強く感じらた。しかしながら、カゼインナトリウムを配合することで、得られる液体飲料は苦味・渋味がまったく感じられず喉越しも良好であった（実施例１２〜１４）。また、比較例９，１０のインスタント粉末飲料の温水に対する溶解性は、カテキン類を非常に多量に含有するため劣っているが、カゼインナトリウムを配合することで、温水に対する溶解性を改善することができた（実施例１３，１４）。
(Test results)
As is apparent from Table 3, the instant powdered beverages of Examples 10 to 14 are effectively prevented from being colored by dissolving the liquid beverage obtained by dissolving in hot water by adding sodium caseinate. The liquid beverage obtained did not feel bitter or astringent and had good throat penetration. Since the instant powdered beverage of Comparative Example 6 has a low content of catechins, the color of the liquid beverage obtained by dissolving in warm water was slight (thus, the absorbance measurement value is small), but by adding sodium caseinate Coloring could be completely prevented. The liquid beverage prepared from the instant powdered beverages of Comparative Examples 8 to 10 containing a large amount of catechins felt strongly bitter and astringent. However, by blending sodium caseinate, the liquid beverage obtained did not feel any bitterness or astringency, and the throat was good (Examples 12 to 14). Moreover, although the solubility with respect to warm water of the instant powdered drink of Comparative Examples 9 and 10 is inferior because it contains a very large amount of catechins, the solubility in warm water can be improved by adding sodium caseinate. (Examples 13 and 14).
試験例４：鉄−ラクトフェリン複合体とカテキン類との反応による着色に対する各種のタンパク質（但しラクトフェリン類を除く）の防止効果試験
（試験方法）
鉄−ラクトフェリン複合体（鉄４．７５％含有；雪印乳業社製）及びポリフェノン７０Ａ（カテキン類８０％含有茶抽出物；三井農林社製）とともに、タンパク質（但しラクトフェリン類を除く）として、ＥＭＬＶ（カゼインナトリウム９２．５％含有組成物；ＤＭＶ Ｉｎｔｅｒｎａｔｉｏｎａｌ社製）の他に、市販の、乳清タンパク質含有素材（タンパク質７５．０％含有）、ラクトアルブミンタンパク質含有素材（タンパク質８０．０％含有）、カゼインホスホペプチド含有素材（タンパク質８５．０％含有）、牛乳（タンパク質３．５％含有）、豆乳飲料（タンパク質４．５％含有）、乾燥卵白（タンパク質８６．５％含有）、ゼラチン（酸性）（タンパク質８７．６％含有）、ゼラチン（アルカリ性）（タンパク質８７．６％含有）のいずれかを用いて、表４に示す割合で各成分を均一に混合してインスタント粉末飲料を調製し（実施例１５〜２３及びタンパク質（但しラクトフェリン類を除く）無配合の比較例１１）、試験例１と同様の評価を行った。結果を表４に示す。
Test Example 4: Test for preventing effect of various proteins (excluding lactoferrins) against coloring due to reaction of iron-lactoferrin complex and catechins (test method)
Along with an iron-lactoferrin complex (containing 4.75% iron; manufactured by Snow Brand Milk Products Co., Ltd.) and polyphenone 70A (a tea extract containing 80% catechins; manufactured by Mitsui Norin Co., Ltd.), EMLV (excluding lactoferrins) In addition to a composition containing sodium caseinate 92.5%; manufactured by DMV International), commercially available whey protein-containing material (containing protein 75.0%), lactalbumin protein-containing material (containing protein 80.0%), Casein phosphopeptide-containing material (containing 85.0% protein), milk (containing 3.5% protein), soy milk beverage (containing 4.5% protein), dried egg white (containing 86.5% protein), gelatin (acidic) (Containing 87.6% protein), gelatin (alkaline) (containing 87.6% protein) Using any of the above, each component was uniformly mixed at a ratio shown in Table 4 to prepare an instant powder beverage (Examples 15 to 23 and Comparative Example 11 containing no protein (excluding lactoferrin)), The same evaluation as in Test Example 1 was performed. The results are shown in Table 4.
（試験結果）
表４から明らかなように、各種のタンパク質（但しラクトフェリン類を除く）を配合した実施例１５〜２３のインスタント粉末飲料は、温水に溶解して得られる液体飲料の着色が効果的に防止されており、特に、実施例１５〜２０のインスタント粉末飲料においてその効果が顕著であった（実施例２１のインスタント粉末飲料については温水に溶解して得られた液体飲料中に乾燥卵白が微粒子状になって分散したためその吸光度は未測定）。また、実施例１５〜２３のインスタント粉末飲料から調製した液体飲料は、苦味・渋味が感じられず喉越しも良好であり、特に、カゼインナトリウムを配合した実施例１５のインスタント粉末飲料から調製した液体飲料は、嫌味がまったく感じられず大変飲用しやすいものであった。
(Test results)
As is apparent from Table 4, the instant powdered beverages of Examples 15 to 23 containing various proteins (excluding lactoferrins) are effectively prevented from coloring the liquid beverage obtained by dissolving in warm water. In particular, the effect was remarkable in the instant powdered beverages of Examples 15 to 20 (for the instant powdered beverage of Example 21, the dried egg white became fine particles in the liquid beverage obtained by dissolving in warm water. The absorbance was not measured. Moreover, the liquid drink prepared from the instant powdered beverages of Examples 15 to 23 did not feel bitterness / astringency and good over the throat, and was particularly prepared from the instant powdered beverage of Example 15 blended with sodium caseinate. The liquid beverage was very easy to drink without any disgusting taste.
試験例５：鉄−ラクトフェリン複合体と紅茶ポリフェノールとの反応による着色に対するタンパク質（カゼインナトリウム）の防止効果試験
（試験方法）
鉄−ラクトフェリン複合体（鉄４．７５％含有；雪印乳業社製）、ポリフェノンＰＦ（紅茶ポリフェノール２４％含有紅茶抽出物：三井農林社製）、ＥＭＬＶ（カゼインナトリウム９２．５％含有組成物；ＤＭＶ Ｉｎｔｅｒｎａｔｉｏｎａｌ社製）を用いて、表５に示す割合で各成分を均一に混合してインスタント粉末飲料を調製し（実施例２４〜２８及びＥＭＬＶ無配合の比較例１２）、試験例１と同様の評価を行った。結果を表５に示す。
Test Example 5: Test for preventing effect of protein (sodium caseinate) against coloring due to reaction of iron-lactoferrin complex and black tea polyphenol (test method)
Iron-lactoferrin complex (containing 4.75% iron; manufactured by Snow Brand Milk Products Co., Ltd.), polyphenone PF (containing 24% black tea polyphenol black tea extract: Mitsui Norin), EMLV (containing 92.5% sodium caseinate; DMV) Using an International Corporation), each component was uniformly mixed at a ratio shown in Table 5 to prepare an instant powder beverage (Examples 24-28 and Comparative Example 12 containing no EMLV). Evaluation was performed. The results are shown in Table 5.
（試験結果）
表５から明らかなように、実施例２４〜２８のインスタント粉末飲料は、カゼインナトリウムが配合されていることで、温水に溶解して得られる液体飲料の着色が効果的に防止されており、特に、カゼインナトリウムを鉄１重量部に対し１００重量部以上配合した実施例２６〜２８のインスタント粉末飲料においてその効果が顕著であった。また、カゼインナトリウムを鉄１重量部に対し５０重量部以上配合することで、官能性を向上することができた（実施例２５〜２８）。
(Test results)
As is apparent from Table 5, the instant powdered beverages of Examples 24-28 are effectively prevented from coloring liquid beverages obtained by dissolving in hot water, because sodium caseinate is blended. The effect was remarkable in the instant powder beverages of Examples 26 to 28 in which sodium caseinate was blended in an amount of 100 parts by weight or more per 1 part by weight of iron. Moreover, functionality was able to be improved by mix | blending casein sodium 50 weight part or more with respect to 1 weight part of iron (Examples 25-28).
処方例１：鉄分強化インスタントミルクティー（その１）
砂糖 ６０．０ｇ
脱脂粉乳（タンパク質３４％含有） １５．０ｇ
クリーミングパウダー（カゼインナトリウム３．４％含有） ２０．０ｇ
鉄−ラクトフェリン複合体（鉄４．７５％含有） ０．２ｇ
ポリフェノン７０Ａ（カテキン類８０％含有） ０．８ｇ
紅茶パウダー（紅茶ポリフェノール２０％含有） ３．０ｇ
香料 １．０ｇ
全量 １００．０ｇ
上記の各成分を均一に混合し、本発明の飲食品組成物として粉末状鉄分強化インスタントミルクティーを製造した。得られたインスタントミルクティーは１３ｇを温水１２０ｍＬに溶解して飲用するものとした。
Formulation Example 1: Iron-enriched instant milk tea (Part 1)
60.0g sugar
Nonfat dry milk (containing 34% protein) 15.0g
Creaming powder (containing 3.4% sodium caseinate) 20.0g
Iron-lactoferrin complex (containing 4.75% iron) 0.2 g
Polyphenone 70A (containing 80% catechins) 0.8g
Black tea powder (containing 20% black polyphenol) 3.0g
Fragrance 1.0g
Total amount 100.0g
Each said component was mixed uniformly and the powdery iron content instant milk tea was manufactured as the food-drinks composition of this invention. The obtained instant milk tea was taken by dissolving 13 g in 120 mL of warm water.
処方例２：鉄分強化インスタントミルクティー（その２）
砂糖 ６０．０ｇ
脱脂粉乳（タンパク質３４％含有） １５．０ｇ
クリーミングパウダー（カゼインナトリウム３．４％含有） ２０．０ｇ
鉄−ラクトフェリン複合体（鉄４．７５％含有） ０．２ｇ
ポリフェノンＰＦ（紅茶ポリフェノール２４％含有） １．８ｇ
紅茶パウダー（紅茶ポリフェノール２０％含有） ２．０ｇ
香料 １．０ｇ
全量 １００．０ｇ
上記の各成分を均一に混合し、本発明の飲食品組成物として粉末状鉄分強化インスタントミルクティーを製造した。得られたインスタントミルクティーは１３ｇを温水１２０ｍＬに溶解して飲用するものとした。
Formulation Example 2: Iron-enriched instant milk tea (part 2)
60.0g sugar
Nonfat dry milk (containing 34% protein) 15.0g
Creaming powder (containing 3.4% sodium caseinate) 20.0g
Iron-lactoferrin complex (containing 4.75% iron) 0.2 g
Polyphenone PF (containing 24% black tea polyphenol) 1.8g
Black tea powder (containing 20% black tea polyphenol) 2.0g
Fragrance 1.0g
Total amount 100.0g
Each said component was mixed uniformly and the powdery iron content instant milk tea was manufactured as the food-drinks composition of this invention. The obtained instant milk tea was taken by dissolving 13 g in 120 mL of warm water.
処方例３：鉄分強化インスタント抹茶ミルク
砂糖 ５２．０ｇ
脱脂粉乳（タンパク質３４％含有） ２１．０ｇ
クリーミングパウダー（カゼインナトリウム３．４％含有） １８．０ｇ
ＥＭＬＶ（カゼインナトリウム９２．５％含有） １．０ｇ
鉄−ラクトフェリン複合体（鉄４．７５％含有） ０．２ｇ
ポリフェノンＧ（カテキン類３５％含有茶抽出物：三井農林社製） １．８ｇ
抹茶（カテキン類１０％含有） ５．０ｇ
香料 １．０ｇ
全量 １００．０ｇ
上記の各成分を均一に混合し、本発明の飲食品組成物として粉末状鉄分強化インスタント抹茶ミルクを製造した。得られたインスタント抹茶ミルクは１３ｇを温水１２０ｍＬに溶解して飲用するものとした。
Formulation Example 3: Iron-enriched instant matcha milk sugar 52.0 g
Nonfat dry milk (containing 34% protein) 21.0g
Creaming powder (containing 3.4% sodium caseinate) 18.0g
EMLV (casein sodium 92.5% containing) 1.0g
Iron-lactoferrin complex (containing 4.75% iron) 0.2 g
Polyphenon G (tea extract containing 35% catechins: manufactured by Mitsui Norin) 1.8 g
Matcha (containing 10% catechins) 5.0g
Fragrance 1.0g
Total amount 100.0g
Each said component was mixed uniformly and the powdery iron-enriched instant matcha milk was manufactured as the food-drinks composition of this invention. The obtained instant matcha milk was taken by dissolving 13 g in 120 mL of warm water.
処方例４：鉄分強化インスタントグリーンティー
デキストリン ４５．０ｇ
ポリフェノンＧ（カテキン類３５％含有） ３７．５ｇ
ＥＭＬＶ（カゼインナトリウム９２．５％含有） １０．０ｇ
鉄−ラクトフェリン複合体（鉄４．７５％含有） １．０ｇ
Ｌ−アスコルビン酸ナトリウム ５．０ｇ
香料 １．５ｇ
全量 １００．０ｇ
上記の各成分を均一に混合し、本発明の飲食品組成物として粉末状鉄分強化インスタントグリーンティーを製造した。得られたインスタントグリーンティーは３ｇを温水１２０ｍＬに溶解して飲用するものとした。
Formulation Example 4: Iron-enhanced instant green tea dextrin 45.0 g
Polyphenone G (containing 35% catechins) 37.5g
EMLV (containing 92.5% sodium caseinate) 10.0 g
Iron-lactoferrin complex (containing 4.75% iron) 1.0 g
L-sodium ascorbate 5.0 g
Fragrance 1.5g
Total amount 100.0g
Each said component was mixed uniformly and the powdery iron content reinforcement | strengthening instant green tea was manufactured as the food-drinks composition of this invention. 3 g of the obtained instant green tea was dissolved in 120 mL of warm water for drinking.
処方例５：鉄分強化ポリフェノール類配合経口栄養剤
デキストリン ４４．３４ｇ
砂糖 １７．７４ｇ
粉末油脂 １５．０２ｇ
分離大豆タンパク質（タンパク質３４％含有） ２．３５ｇ
パルミチン酸レチノール ６７０．００μｇ
コレカルシフェロール ７．３０μｇ
酢酸トコフェロール １５．００ｍｇ
フィトナジオン ４０．７０μｇ
アスコルビン酸 ７５．００ｍｇ
塩酸チアミン １．５０ｍｇ
リボフラビン １．５０ｍｇ
塩酸ピリドキシン １．３０ｍｇ
シアノコバラミン １５．００μｇ
塩化コリン ０．２７ｇ
葉酸 １２７．００μｇ
ニコチン酸アミド １３．００ｍｇ
パントテン酸カルシウム ４．００ｍｇ
ビオチン １４０．００μｇ
塩化マグネシウム ０．７４ｇ
クエン酸カリウム ０．８３ｇ
第三リン酸カルシウム ０．５４ｇ
塩化カリウム ０．５４ｇ
クエン酸ナトリウム ０．７１ｇ
硫酸亜鉛 ２８．００ｍｇ
塩化マンガン ３．００ｍｇ
硫酸銅 １．７０ｍｇ
鉄−ラクトフェリン複合体（鉄４．７５％含有） ８５．００ｍｇ
ポリフェノン７０Ａ（カテキン類８０％含有） １．１３ｇ
ＥＭＬＶ（カゼインナトリウム９２．５％含有） １５．５６ｇ
全量 １００．０ｇ
上記の各成分を均一に混合し、本発明の飲食品組成物として粉末状鉄分強化ポリフェノール類配合経口栄養剤を製造した。得られた経口栄養剤は５５ｇを温水１２０ｍＬに溶解して投与するものとした。
Formulation Example 5: Iron-enriched polyphenols-containing oral nutrient dextrin 44.34 g
17.74g sugar
Powdered fat 155.02g
Isolated soy protein (containing 34% protein) 2.35 g
Retinol palmitate 670.00μg
Cholecalciferol 7.30 μg
Tocopherol acetate 15.00mg
Phytonadione 40.70 μg
Ascorbic acid 75.00mg
Thiamine hydrochloride 1.50mg
Riboflavin 1.50mg
Pyridoxine hydrochloride 1.30mg
Cyanocobalamin 15.00μg
Choline chloride 0.27g
Folic acid 127.00 μg
Nicotinic acid amide 13.00mg
Calcium pantothenate 4.00mg
Biotin 140.00μg
Magnesium chloride 0.74g
Potassium citrate 0.83g
Tricalcium phosphate 0.54g
Potassium chloride 0.54g
Sodium citrate 0.71g
Zinc sulfate 28.00mg
Manganese chloride 3.00mg
Copper sulfate 1.70mg
Iron-lactoferrin complex (containing 4.75% iron) 85.00mg
Polyphenone 70A (containing 80% catechins) 1.13 g
EMLV (contains 92.5% sodium caseinate) 15.56 g
Total amount 100.0g
Said each component was mixed uniformly and the powdery iron content reinforcement | strengthening polyphenol compounding oral nutrient was manufactured as the food-drinks composition of this invention. 55 g of the obtained oral nutrient was dissolved in 120 mL of warm water for administration.
処方例６：鉄分強化ポリフェノール類配合液状流動食
ＥＭＬＶ（カゼインナトリウム９２．５％含有） ５．０ｇ
デキストリン １０．０ｇ
ポリフェノン７０Ａ（カテキン類８０％含有） ５．０ｇ
調整脂肪 ２．０ｇ
ミネラル混合物（鉄１２．５％含有） ４００．０ｍｇ
ビタミン混合物 ２０．０ｍｇ
グリセリン脂肪酸エステル ３０．０ｇ
ラクトフェリン １．０ｇ
上記の各成分をイオン交換水（６０℃）に添加して全量が１００ｇとなるように調整し、これをホモミキサーを用いて予備乳化した。得られた予備乳化物を高圧ホモジナイザーを用いて２回均質化し、本発明の飲食品組成物として鉄分強化ポリフェノール類配合液状流動食を製造した。
Formulation example 6: Liquid liquid food containing iron-enriched polyphenols EMLV (containing 92.5% sodium caseinate) 5.0 g
Dextrin 10.0g
Polyphenone 70A (containing 80% catechins) 5.0 g
Adjusted fat 2.0g
Mineral mixture (containing iron 12.5%) 400.0mg
Vitamin mixture 20.0mg
Glycerin fatty acid ester 30.0g
Lactoferrin 1.0g
Each of the above components was added to ion-exchanged water (60 ° C.) to adjust the total amount to 100 g, and this was pre-emulsified using a homomixer. The obtained preliminary emulsion was homogenized twice using a high-pressure homogenizer, and a liquid liquid food containing iron-enriched polyphenols was produced as a food / beverage product composition of the present invention.
処方例７：鉄分強化ポリフェノール類配合育児用調製粉乳
乳清タンパク質含有素材（タンパク質７５．０％含有） １５ｇ
カゼイン含有素材（カゼイン８６．２％含有） １０ｇ
ミネラル混合物（鉄１２．５％含有） ５５０ｍｇ
調整脂肪 ２０ｇ
デキストリン ４０ｇ
ポリフェノン７０Ａ（カテキン類８０．０％含有） ０．５ｇ
ショ糖 ５ｇ
乳糖 １０ｇ
ビタミン混合物 ２３ｍｇ
ラクトフェリン １ｇ
上記の各成分を２００ｍｌのイオン交換水（６０℃）に添加して均質化した。これを１２０℃で２秒間殺菌した後、濃縮し、噴霧乾燥することで、本発明の飲食品組成物として鉄分強化ポリフェノール類配合育児用調製粉乳（約９７ｇ）を製造した。
Formulation Example 7: Formulated infant formula containing iron-enriched polyphenols Whey protein-containing material (containing 75.0% protein) 15g
Casein-containing material (casein containing 86.2%) 10g
Mineral mixture (containing 12.5% iron) 550mg
Adjusted fat 20g
Dextrin 40g
Polyphenone 70A (containing 80.0% catechins) 0.5g
5g sucrose
Lactose 10g
Vitamin mixture 23mg
1 g of lactoferrin
Each of the above components was added to 200 ml of ion exchange water (60 ° C.) and homogenized. This was sterilized at 120 ° C. for 2 seconds, concentrated, and spray-dried to produce an infant formula formula (about 97 g) containing iron-enriched polyphenols as a food / beverage product composition of the present invention.
処方例８：鉄分強化ポリフェノール類配合グレープフルーツゼリー
果糖ブドウ糖液糖 ７ｇ
１／５グレープフルーツ濃縮果汁 ６ｇ
クエン酸 ０．１ｇ
クエン酸ナトリウム ０．１ｇ
グレープフルーツフレーバー ０．１ｇ
ポリフェノン７０Ａ（カテキン類８０％含有） ０．５ｇ
鉄−ラクトフェリン複合体（鉄４．７５％含有） ２ｇ
ゼラチン含有素材（ゼラチン８７．６％含有） ３ｇ
上記の各成分をイオン交換水に加温しながら完全に溶解し、全量を１００ｇとした。これをカップ容器に注ぎ、ヒートシールで蓋をして冷却し、本発明の飲食品組成物として鉄分強化ポリフェノール類配合グレープフルーツゼリーを製造した。
Formulation Example 8: Grapefruit jelly containing iron-enriched polyphenols Fructose glucose liquid sugar 7g
1/5 grapefruit concentrated juice 6g
Citric acid 0.1g
Sodium citrate 0.1g
Grapefruit flavor 0.1g
Polyphenone 70A (containing 80% catechins) 0.5g
Iron-lactoferrin complex (containing 4.75% iron) 2 g
Gelatin-containing material (containing 87.6% gelatin) 3g
While heating each of the above components in ion-exchanged water, the total amount was made 100 g. This was poured into a cup container, covered with a heat seal and cooled to produce an iron-enriched polyphenol-containing grapefruit jelly as the food and drink composition of the present invention.
処方例９：鉄分強化ポリフェノール類配合牛乳
市販の牛乳（タンパク質３．５％含有）１００ｍＬに、ポリフェノン７０Ａ（カテキン類８０％含有）５０ｍｇと鉄−ラクトフェリン複合体（鉄４．７５％含有）１０ｍｇを配合し、本発明の飲食品組成物として鉄分強化ポリフェノール類配合牛乳を製造した。
Formulation Example 9: Milk Containing Iron-Enhanced Polyphenols In 100 mL of commercially available milk (containing 3.5% protein), 50 mg of polyphenone 70A (containing 80% catechins) and 10 mg of iron-lactoferrin complex (containing 4.75% iron) It mix | blended and manufactured iron content reinforcement | strengthening polyphenol compounded milk as the food-drinks composition of this invention.
本発明は、鉄、ポリフェノール類及びラクトフェリン類を含有し、鉄とポリフェノール類の共存に起因する着色を効果的に防止することができる飲食品組成物を提供することができる点において産業上の利用可能性を有する。 Industrial Applicability The present invention contains iron, polyphenols, and lactoferrins, and is industrially used in that it can provide a food / beverage composition that can effectively prevent coloring caused by the coexistence of iron and polyphenols. Have potential.
Claims (12)
（Ａ）鉄
（Ｂ）ポリフェノール類
（Ｃ）ラクトフェリン類
（Ｄ）鉄１重量部に対し１８重量部以上のタンパク質（但しラクトフェリン類を除く） A food and beverage composition comprising the following components (A), (B), (C) and (D).
(A) Iron (B) Polyphenols (C) Lactoferrin (D) 18 parts by weight or more of protein per 1 part by weight of iron (excluding lactoferrin)
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