JP2020005550A - Iron-containing beverage, production method thereof, and iron taste reduction method - Google Patents

Abstract

To provide an iron-containing beverage having reduced iron taste, a production method thereof, and an iron taste reduction method, in a beverage aiming at replenishment of iron.SOLUTION: In an iron-containing beverage containing an iron compound and also an acidulant, the content (g/L) of the acidulant to a concentration (mg/100 mL) as an iron amount in the iron compound is 0.6-2.7, and pH is 1.9-6. The concentration of the iron amount in the iron compound may be 2-8 mg/100 mL.SELECTED DRAWING: None

Description

  The present invention relates to an iron-containing beverage containing an iron compound, a method for producing the same, and a method for reducing iron taste.

  In general, iron is known to be an essential trace element for constituting biological components such as hemoglobin and myoglobin. Iron is contained abundantly in liver, meat, egg yolk, seafood and the like. However, in recent years, the number of patients with iron deficiency anemia caused by a lack of iron intake due to dietary restrictions such as dieting has been increasing.

  BACKGROUND ART Conventionally, there have been iron-containing beverages containing an iron compound for the purpose of replenishing iron. For example, Patent Document 1 discloses an iron-enriched beverage containing trivalent iron as an iron agent and a non-reducing saccharide or a high-intensity sweetener as a sweetener. Such iron-fortified beverages use trivalent iron in order to suppress the unpleasant taste derived from iron, particularly water-soluble iron having a strong iron taste, and the unpleasant taste derived from ferrous iron such as organic acid iron. It contains a non-reducing saccharide that does not reduce iron to ferrous iron and / or a high-sweetness sweetener. Patent Literature 2 discloses an internal iron compound-containing liquid formulation in which a predetermined amount of an organic iron compound, one or more organic acids and a calcium component is mixed, and the pH is 2.5 to 5.0.

Japanese Patent No. 3244264 JP-A-9-194356

  However, Patent Literature 1 has a problem that the absorption efficiency of trivalent iron into the body is poor, and the absorption of iron into the body is poor. On the other hand, ferrous iron has excellent absorbability in the body, but has a problem that it has a strong iron taste and an unpleasant taste. Patent Literature 1 suppresses the generation of iron taste by preventing trivalent iron that hardly exhibits iron taste as described above from being reduced to ferrous iron by a reducing component such as a reducing sugar. However, for example, it does not disclose a method for reducing iron taste when iron taste is generated by a reducing component. In addition, in Patent Document 2, calcium may be combined with citric acid to form calcium citrate, depending on the mixing ratio, and precipitation may occur.

  Both Patent Literatures 1 and 2 disclose a method for solving the problem in the case where trivalent iron is reduced by an antioxidant added for nutritional purposes or antioxidant purposes to generate a sharp iron taste. In addition, there has been a demand for the development of an iron-containing beverage in which the iron taste is reduced even when ferrous iron is reduced to reduce ferrous iron.

  An object of the present invention is to provide an iron-containing beverage having reduced iron taste, a method for producing the same, and a method for reducing iron taste in a beverage intended to replenish iron.

The present invention is based on the finding that in an iron-containing beverage containing an iron compound, it is possible to reduce the iron taste particularly by mixing an acidulant in a predetermined ratio.
In order to achieve the above object, in one aspect of the present invention, in an iron-containing beverage containing an iron compound, an acidulant is contained, and the content of the acidulant with respect to the iron concentration of the iron compound (mg / 100 mL). An iron-containing beverage characterized in that the content (g / L) ratio is 0.6 to 2.7 and the pH is 1.9 to 6.

The iron compound may have a concentration of iron of 2 to 8 mg / 100 mL.
The acidulant may be at least one selected from citric acid, malic acid, tartaric acid, phytic acid, phosphoric acid, and succinic acid.

  In another aspect of the present invention, in the method for producing an iron-containing beverage containing an iron compound, a sour agent is added, and the content of the sour agent with respect to the concentration (mg / 100 mL) of the iron compound as an iron amount (mg / 100 mL) g / L) is adjusted to 0.6-2.7, and the pH is adjusted to 1.9-6.

A trivalent iron compound and an antioxidant may be added as the iron compound.
In another aspect of the present invention, in a method for reducing iron taste of an iron-containing beverage containing an iron compound, an acidulant is added, and the content of the acidulant with respect to the iron concentration (mg / 100 mL) of the iron compound A method for reducing iron taste of an iron-containing beverage, comprising adjusting the ratio of the amount (g / L) to 0.6 to 2.7 and adjusting the pH to 1.9 to 6 is provided.

  According to the present invention, iron taste can be reduced.

(1st Embodiment)
Hereinafter, a first embodiment of the iron-containing beverage of the present invention will be described. The type of the iron compound applied to the iron-containing beverage of the present embodiment is not particularly limited, and may be divalent iron or trivalent iron. Among these, ferrous iron has a strong iron taste, and is preferably applied to iron-containing beverages containing ferrous iron from the viewpoint of excellent effect expression of the present invention. Conventionally, ferric iron which does not show much iron taste in iron-containing beverages has been used as an iron compound. , Causing irony taste. The iron-containing beverage of the present embodiment is more preferably applied to a beverage in which trivalent iron and an antioxidant are used in combination.

  Specific examples of trivalent iron include, for example, iron ammonium citrate, ferric pyrophosphate, ferric phosphate, ferric hydroxide, and ferric oxide. Among these, ferric pyrophosphate is preferably applied. When ferric pyrophosphate is formulated and blended into a beverage or the like, it can be dispersed in an aqueous solution without coloring the beverage. As the formulated ferric pyrophosphate, for example, Sunactive Fe (registered trademark) manufactured by Taiyo Chemical Co., Ltd. or the like can be used. Specific examples of divalent iron include sodium ferrous citrate, ferrous pyrophosphate, ferrous phosphate, ferrous hydroxide, and ferrous oxide. These may be used alone or in combination of two or more. Further, since the organic acid iron has a green color, it is preferable to use another iron compound in consideration of the liquid color of the beverage. Further, iron ammonium citrate and the like may be reduced by light, and when a container having high light transmittance such as a transparent resin container or a transparent glass container is used, it is preferable to use another iron compound.

  When using trivalent iron and an antioxidant (reducing agent) in combination, any antioxidant can be used as long as it is applied to foods and drinks. For example, ascorbic acid (vitamin C), tocopherol (vitamin E), dibutylhydroxytoluene (BHT), butylhydroxyanisole (BHA), erysorbate, propyl gallate, sulfite, potassium pyrosulfite, sulfur dioxide, various polyphenols, Reducing sugars and the like. These may be used alone or in combination of two or more.

  The content of the iron compound in the iron-containing beverage is not particularly limited, but is 2 to 8 mg / 100 mL as the concentration of the iron amount. When the content of the iron compound is 2 mg or more, the user can more strongly feel the effect of reducing iron taste. On the other hand, when the content of the iron compound is 8 mg or less, the flavor of the iron-containing beverage can be further improved. The amount of iron in the iron-containing beverage can be measured by using ICP emission spectrometry.

  The acidulant added to the iron-containing beverage of the present embodiment is added to improve iron taste. The type of sour agent is not particularly limited, and examples thereof include citric acid, sodium citrate, malic acid, tartaric acid, phytic acid, phosphoric acid, succinic acid, acetic acid, gluconic acid, lactic acid, and adipic acid. These may be used alone or in combination of two or more. Among these, citric acid, malic acid, tartaric acid, phytic acid, phosphoric acid, and succinic acid, which are excellent in reducing the iron taste and can further improve the flavor of the iron-containing beverage, are preferably citric acid. . As the acidulant such as citric acid, any of biosynthetic products, chemically synthesized products, squeezed liquids from natural products, and extracted products extracted with water / hydrophilic organic solvents may be used.

  The acidulant is blended with the iron compound at a predetermined ratio from the viewpoint of reducing the iron taste of the iron-containing beverage. Specifically, the ratio of the content (g / L) of the acidulant to the concentration (mg / 100 mL) of the iron compound as the iron content is 0.6 to 2.7, preferably 0.8 to 2.5, More preferably, it is 1 to 2.2. By setting the ratio to 0.6 or more, the effect of reducing iron taste can be improved. On the other hand, by setting the ratio to 2.7 or less, the acidity can be reduced, and the effect of reducing the iron taste and the effect of reducing the acidity can be balanced.

  In the iron-containing beverage, the pH is regulated within a predetermined range in order to improve the effect of reducing iron taste. The pH of the iron-containing beverage is 1.9 to 6, preferably 2 to 6, more preferably 2.2 to 5, and even more preferably 2.4 to 4. When the pH is 1.9 or more, the acidity is reduced and the flavor of the iron-containing beverage is improved. When the pH is 6 or less, the iron taste is reduced, and the flavor of the iron-containing beverage is improved.

  The iron-containing beverage of the present embodiment includes, for example, jelly in addition to various known beverages (beverages containing fruit or vegetable juice, soft drinks, mineral drinks, sports drinks, black tea, carbonated drinks, alcoholic drinks, non-alcoholic drinks, and the like). Foods (jelly, agar, jelly-like beverages, etc.). Beverages include gelling agents such as pectin and carrageenan, glucose, sucrose, fructose, lactose, stevia, aspartame, sugars such as sugar alcohols, sweeteners, known food additives such as flavors, vegetable oils and fats, and the like. Fats and oils such as fats and oils may be appropriately contained. When filling the container with the iron-containing beverage, the shape and material of the container are not particularly limited, but a container having high permeability such as a transparent resin container such as a PET bottle and a transparent glass container is preferable.

According to the iron-containing beverage of the present embodiment, the following effects can be obtained.
(1) The iron-containing beverage of the present embodiment contains an acidulant, and the ratio of the content (g / L) of the acidulant to the iron concentration (mg / 100 mL) of the iron compound is 0.6 to 2%. 0.7 and the pH was 1.9-6. Therefore, the iron taste of the iron-containing beverage can be reduced and the flavor can be improved. In addition, acidity can be reduced, and a balance between the irony reduction effect and the acidity reduction effect can be achieved.

  (2) Conventionally, trivalent iron which does not show much iron taste has been used as an iron compound in iron-containing beverages. However, when a reducing agent such as an antioxidant is added to the beverage, trivalent iron quickly becomes ferrous iron. To produce iron taste. In the iron-containing beverage of the present embodiment, trivalent iron and an antioxidant can be used in combination while reducing the iron taste.

  Further, when a ferric compound and an antioxidant are contained as the iron compound, the ferrous compound can be blended at low cost. In addition, antioxidant components such as vitamins C and E can be taken together.

(2nd Embodiment)
Hereinafter, a second embodiment that embodies the method for producing an iron-containing beverage of the present invention will be described. Note that, for the second embodiment, the same configuration as the iron-containing beverage of the first embodiment is applied except for the following description.

  In the method for producing an iron-containing beverage containing the iron compound of the present embodiment, a ratio of the content (g / L) of the acidulant to the concentration (mg / 100 mL) of the iron compound as iron is added, while the acidulant is added. Is adjusted to 0.6 to 2.7, and the pH is adjusted to 1.9 to 6. The order of mixing the iron compound, the acidulant, and other additives, and the order of the adjusting step are not limited. Further, the method may include a step of diluting the concentrated liquid or a step of mixing an aqueous solution in which each component is dissolved in water.

According to the method of manufacturing an iron-containing beverage of the present embodiment, the following effects can be obtained in addition to the effects of the first embodiment.
(3) In the method for producing an iron-containing beverage of the present embodiment, the ratio of the content (g / L) of the acidulant to the concentration (mg / 100 mL) of the iron compound as the iron content is set to 0.6 to 2.7. And adjusting the pH to 1.9-6. Therefore, the iron-containing beverage having an improved flavor can be easily produced by reducing the iron taste of the iron-containing beverage.

(Third embodiment)
Hereinafter, a third embodiment that embodies the method for reducing iron taste of an iron-containing beverage of the present invention will be described. In addition, about 3rd Embodiment, except the following description, the structure similar to the iron combination drink of 1st Embodiment is applied.

  The method for reducing the iron taste of an iron-containing beverage containing an iron compound according to the present embodiment includes a content of acidulant (g / L) with respect to a concentration (mg / 100 mL) of the iron compound as an iron amount, while adding an acidulant. Is adjusted to 0.6 to 2.7, and the pH is adjusted to 1.9 to 6.

According to the iron taste reducing method of the iron-containing beverage of the present embodiment, the following effects can be obtained in addition to the effects of the first embodiment.
(4) In the iron-containing beverage reducing method of the present embodiment, the ratio of the content (g / L) of the acidulant to the iron concentration (mg / 100 mL) of the iron compound is set to 0.6 to 2. 7 and the pH is adjusted to 1.9-6. Therefore, compared to the iron-containing beverage before adjusting the ratio and the pH, the iron-containing beverage has reduced iron taste and improved flavor. Further, the iron taste of the iron-containing beverage can be reduced by an easy method.

The above embodiment may be modified as follows.
-The use of the iron-containing beverage of the above embodiment is not particularly limited, and can be used in the field of beverages containing powdered fruits, other foods and beverages, pharmaceuticals, and the like. The use of the food and drink is not particularly limited, and can be applied as so-called general foods, health foods, functional foods, dietary supplements, supplements, foods for specified health use, functionally labeled foods, and the like.

-The iron-containing beverage of the above embodiment may be applied to a patient suffering from iron deficiency anemia caused by insufficient iron intake, and applied to a healthy person to prevent iron deficiency anemia. Is also good.
-The iron-containing beverage of the above embodiment does not prevent other minerals such as calcium from being mixed. However, from the viewpoint of improving the stability of the beverage, the amount of calcium is preferably small, for example, 1% by mass or less, and more preferably not added.

Hereinafter, the embodiments will be described more specifically with reference to test examples, but the present invention is not limited thereto.
<Test Example 1: Ratio of iron content and acidulant>
Sunactive (manufactured by Taiyo Kagaku Co., Ltd.) containing trivalent iron as an iron compound was used. Vitamin C was further added as an antioxidant to prepare an aqueous solution in which iron taste was generated. Predetermined amounts of various acidulants described in Table 1 were added to the adjusted aqueous solutions, and iron-containing beverages of each example in which iron and the acidulant were dissolved were prepared with pure water. In Table 1, “sour taste / iron” in the beverage indicates the ratio of the content (g / L) of the sour taste to the concentration (mg / 100 mL) as the amount of iron (the same applies to the descriptions in the following tables). . The pH of the beverage indicates the pH at 25 ° C (the same applies to the descriptions in the following tables).

For each of the obtained iron-containing beverages, eight panelists with discriminating ability evaluated iron taste, acidity, and the balance between iron taste and acidity based on the following criteria.
(Iron taste)
1 point when the iron taste is very strong, 2 points when the iron taste is somewhat strong, 3 points when the iron taste is felt but not strong, 4 points when the iron taste is slightly felt, and when the iron taste is not felt Was given 5 points. The average value of eight panelists was calculated, and the results are shown in Table 1.

(acidity)
1 point when the acidity was very strong, 2 points when the acidity was slightly strong, 3 points when the acidity was felt but not strong, 4 points when the acidity was weak, and 5 points when the acidity was very weak. . The average value of eight panelists was calculated, and the results are shown in Table 1.

(balance)
The balance between iron taste and sourness was evaluated based on whether the balance between iron taste and sourness was obtained and whether the flavor was good. One point was given as bad, two points were given as bad, three points were given as normal, four points were given as good, and five points were given as good. The average value of eight panelists was calculated, and the results are shown in Table 1.

As shown in Table 1, it was confirmed that in each example, an effect of reducing iron taste was obtained with respect to each comparative example. In addition, it was confirmed that the balance between the iron taste and the sourness of each of the examples was improved as compared with the comparative examples.

<Test Example 2: Types of acidulants>
Sunactive (manufactured by Taiyo Kagaku Co., Ltd.) containing trivalent iron as an iron compound was used. Vitamin C was further added as an antioxidant to prepare an aqueous solution in which iron taste was generated. Predetermined amounts of various acidulants described in Table 2 were added to the adjusted aqueous solutions to prepare iron-containing beverages of each example in which iron and the acidulant were dissolved.

  For each of the obtained iron-containing beverages, the iron taste reducing effect was evaluated as follows: based on the iron-containing beverage of Comparative Example 3, when the iron taste was reduced, and when the iron taste was slightly reduced, Δ When there was no case, it was evaluated as x by three persons with discrimination ability in consultation. Table 2 shows the results of the evaluation.

As shown in Table 2, it was confirmed that each of the examples using the acidulant at a predetermined concentration had an effect of reducing iron taste as compared with Comparative Example 3.

<Test Example 3: Amount of iron compound, pH of beverage>
Sunactive (manufactured by Taiyo Kagaku Co., Ltd.) containing trivalent iron as an iron compound was used. Vitamin C was further added as an antioxidant to prepare an aqueous solution in which iron taste was generated. Predetermined amounts of various acidulants described in Tables 3 to 5 were added to the adjusted aqueous solutions to prepare iron-containing beverages of each example in which iron and the acidulant were dissolved.

For each of the obtained iron-containing beverages, nine panelists with discriminating ability evaluated the iron taste reducing effect.
In Examples 12 and 13, based on the iron-containing beverage of Comparative Example 6, the effect recognition rate was determined from the number of panelists who answered that iron taste was reduced. Table 3 shows the results.

In Examples 14 and 15, based on the iron-containing beverage of Comparative Example 7, the effect recognition rate was determined from the number of panelists who answered that iron taste was reduced. Table 4 shows the results.
In Examples 16 to 18, based on the iron-containing beverage of Comparative Example 3, the effect recognition rate was determined from the number of panelists who answered that iron taste was reduced. Table 5 shows the results.

As shown in Table 3, it was confirmed that when the final concentration of the iron amount was 2 mg / 100 mL, the effect of reducing the iron taste was obtained depending on the concentration of the acidulant.

As shown in Table 4, it was confirmed that when the final concentration of the iron amount was 8 mg / 100 mL, the effect of reducing the iron taste was obtained depending on the concentration of the acidulant.
As shown in Table 5, it was confirmed that the effect of reducing iron taste was obtained when the pH of the beverage was within a predetermined range.

Claims (6)

In an iron-containing beverage containing an iron compound,
Containing an acidulant, the ratio of the content (g / L) of the acidulant to the concentration (mg / 100 mL) of the iron compound as an iron amount is 0.6 to 2.7,
An iron-containing beverage having a pH of 1.9 to 6.   The iron-containing beverage according to claim 1, wherein the iron compound has a concentration of iron of 2 to 8 mg / 100 mL.   The iron-containing beverage according to claim 1, wherein the acidulant is at least one selected from citric acid, malic acid, tartaric acid, phytic acid, phosphoric acid, and succinic acid. In a method for producing an iron-containing beverage containing an iron compound,
While mixing the acidulant, the ratio of the content (g / L) of the acidulant to the iron concentration (mg / 100 mL) of the iron compound was adjusted to 0.6 to 2.7, and the pH was adjusted to 1 A method for producing an iron-containing beverage, which is adjusted to 9 to 6.   The method for producing an iron-containing beverage according to claim 4, wherein a trivalent iron compound and an antioxidant are added as the iron compound. In a method for reducing iron taste of an iron-containing beverage containing an iron compound,
While mixing the acidulant, the ratio of the content (g / L) of the acidulant to the iron concentration (mg / 100 mL) of the iron compound was adjusted to 0.6 to 2.7, and the pH was adjusted to 1 A method for reducing iron taste of an iron-containing beverage, which is adjusted to 9 to 6.