JP4145475B2 - Heme iron-containing acidic beverage - Google Patents

Description

[0001]
[Industrial application fields]
The present invention relates to an acidic beverage in which heme iron and water-soluble hemicellulose are added to the beverage.
[0002]
[Prior art]
Iron is contained in blood in 70% of the human body and constitutes a component of hemoglobin, a hemoglobin necessary for oxygen transport, and is involved in in vivo chemical reactions such as intracellular oxidases in tissues such as organs. It is a trace element essential for human life support activities. In addition, the daily required amount of iron is said to be about 1 to 10 mg for an average adult and about 20 mg for a lactating woman. It is mainly consumed by meals, and iron deficiency anemia occurs when iron in the human body is insufficient. It is known that there is.
[0003]
Heme iron obtained by the partial hydrolysis of hemoglobin with proteolytic enzyme for the purpose of preventing such iron deficiency anemia or the recent epidemic of health foods is aimed at supplementing and strengthening iron. It is attracting attention as a functional food ingredient. Heme iron is better absorbed by living bodies than iron compounds derived from chemicals (eg, ferrous sulfate, ferric chloride, ferric citrate, etc.) and is an iron absorption inhibitor such as tea drinks and coffee. Unaffected (Japan Food Science 1988.12, p. 46). Therefore, it is optimal to use heme iron for easy supplementation and strengthening of iron, and examples of ingestion methods include tablets and drinks. In particular, it can be said that drinks are superior to tablets in that they are refreshing and easy to drink and can take vitamins and other nutritional components at the same time.
[0004]
However, although heme iron is soluble in an alkaline solution, the solubility gradually decreases as the solution changes from a weakly acidic region to an acidic region, and precipitation occurs at pH 5. Therefore, in acidic beverages to which organic acids such as citric acid, acetic acid, lactic acid, malic acid, ascorbic acid and the like are added, since the pH is 4 or less, the added heme iron aggregates and precipitates. Since it produces turbidity, it has been difficult to obtain a clear beverage.
[0005]
In order to prevent the precipitation of heme iron in such acidic beverages having a pH of 5 or less, a technique for adding propylene glycol alginate or the like (JP-A-2-142457), a protein or a positive surfactant in a dilute alkaline aqueous solution of heme iron Although the technology to be incorporated (Japanese Patent Laid-Open No. 2-6408) has already been disclosed, it has not always been a satisfactory beverage.
[0006]
[Problems to be solved by the invention]
As described above, the problem in producing a heme iron-containing acidic beverage for the purpose of supplementing and strengthening iron, that is, the problem that the added heme iron aggregates and precipitates as the pH becomes an acidic range is However, it cannot be said that the technique has already been solved by the already disclosed technique, and there has been a demand for a technique for producing a heme iron-containing acidic beverage that is further improved and that is intended to simply supplement and strengthen iron.
[0007]
[Means for Solving the Problems]
The applicant of the present application pays attention to such problems, and as a result of earnest research, by adding water-soluble hemicellulose as a heme iron dispersant in the beverage, heme iron is easily dispersed to obtain an acidic beverage that does not cause precipitation. It became possible. More specifically, in the formulation of an acidic beverage, the addition of water-soluble hemicellulose to the beverage at 0.05% by weight or more, preferably 0.1 to 1.0% by weight, suitably suppressed the precipitation of heme iron. It came to the knowledge which can provide an acidic drink simply. The present invention is based on such knowledge.
[0008]
The heme iron in the present invention refers to heme proteins such as heme, hemin, hematin, hemoglobin, and myoglobin, and those obtained by decomposing these heme proteins with an acid or an enzyme, or one or a mixture of two or more thereof.
[0009]
The amount of heme iron added is not particularly limited, but for example, the amount of iron required per day may be added as a guide. As described above, the daily required amount of iron is about 1 to 10 mg for an average adult. Therefore, if heme iron with an iron content of 1.0% is used, there is an individual difference, but 100 mg to 1 g of heme per day. Ingestion of iron is good. However, if too much heme iron is added to the beverage, the taste of the heme iron itself affects the beverage. Therefore, it is preferable to add 0.005 to 2.0% by weight in terms of heme iron to the beverage. . More preferably, it is 0.01 to 1.0% by weight, and the iron content in the case of preparing a 100 ml beverage with such an added amount is 0.1 to 10 mg, which sufficiently satisfies the daily requirement for iron. It can be. Furthermore, ferrous sulfate, ferric chloride, and the like, which are iron compounds other than heme iron, may be added.
[0010]
Examples of the water-soluble hemicellulose that can be used in the present invention include oil seeds (shells excluding normal oils and proteins such as soybeans, palms, palms, corns, and cotton seeds) or cereals (usually starches such as rice and wheat). Examples thereof include water-soluble dietary fibers made from plants such as rice cakes, etc. excluding the like, that is, polysaccharides such as arabinoxylan and arabinogalactan, or any mixture thereof. Such water-soluble hemicellulose is contained in a proportion of 0.05% by weight or more, preferably 0.1 to 1.0% by weight, based on the amount of heme iron added. If the amount of water-soluble hemicellulose added is less than 0.05%, the precipitation of heme iron cannot be sufficiently suppressed. Further, if the amount of heme iron added is in the range of 0.005 to 2.0% by weight, the effect of the present invention can be obtained by adding water-soluble hemicellulose in the range of 0.05 to 1.0% by weight, that is, The effect of suppressing the precipitation of heme iron is obtained. Furthermore, the addition amount of water-soluble hemicellulose may be 1.0% by weight or more, and can be added up to about 5.0% by weight with respect to the beverage. Even if 5.0% by weight or more of water-soluble hemicellulose is added, there is no influence on the effect of the present invention, and it can be a beverage intended for intake of dietary fiber.
[0011]
Acidic beverages in the present invention and various fruit juices such as mandarin oranges, pineapples, and prunes, concentrated fruit juices, lactic acid bacteria beverages, fermented milk beverages, and beverages and alcoholic beverages having a pH of 2.5 to 5.0 and further containing organic acids, inorganic acids, and the like Means. These acidic beverages may be appropriately added with other foods (for example, pulverized fruit, granular jelly, etc.) and the followings used for food and drink as food additives.
[0012]
As colorants, Red No. 2, Red No. 3, Red No. 40, Red No. 102, Red No. 104, Red No. 105, Red No. 106, Yellow No. 4, Yellow No. 5, Blue No. 1, Blue No. 2, Green No. 3 Tar pigments such as iron sesquioxide and titanium dioxide; synthetic natural pigments such as β-carotene, riboflavin, riboflavin butyrate and riboflavin 5′-phosphate Na; and norbixin Na · K, copper chlorophyll, Synthetic colorants including natural pigment derivatives such as copper chlorophyllin Na and iron chlorophyllin Na; carotenoid pigments such as Anato pigment, gardenia yellow, Dunariella carotene, carrot carotene, palm oil carotene, tomato pigment and paprika pigment; , Quinone dyes such as cochineal dye, sicon dye and lac dye; red cabbage dye; Anthocyanin pigments such as Soso pigment, hibiscus pigment, grape juice pigment, grape skin pigment, purple potato pigment, purple corn pigment, elderberry pigment and boysenberry pigment; cacao pigment, cuoliang pigment, rosewood pigment, onion pigment, oyster pigment, Flavonoid dyes such as carob dyes, licorice dyes, red pepper dyes, safflower red dyes and safflower yellow dyes; porphyrin dyes such as chlorophyllin, chlorophyll and spirulina dyes; diketone dyes such as turmeric dyes; And other natural coloring agents including red bean yellow, caramel, gardenia blue, gardenia red, gold, silver, and aluminum.
[0013]
As a stabilizer and thickener, gum arabic, alginic acids, cassia gum, gati gum, curdlan, carrageenan, caraya gum, CMC calcium, sodium CMC, xanthan gum, chitin, chitosan, guar gum, psyllium for further improvement of beverage stability Seed gum, gellan gum, sclero gum, tamarind seed gum, tara gum, dextran, tragacanth gum, fur selelain, pullulan, pectin, macrohomopsis gum, methylcellulose, gluten, glucomannan, cellulose, casein and the like may be added.
[0014]
As an emulsifier, additives having surface activity used for the purpose of emulsification, dispersion, penetration, washing, foaming, defoaming, etc. in foods, that is, fatty acid esters of glycerol, propylene glycol, sorbitan and sucrose, lecithin, etc. Is mentioned.
[0015]
Citrus flavors such as orange, lemon, grapefruit, lime, lemon lime, mint and yuzu as perfumes; apple, strawberry, melon, grape, banana, pineapple, peach, cherry, guava, mango, papaya, passion fruit, blueberry, etc. Fruit flavors; milk flavors such as milk, cream, butter, cheese, yogurt; coffee, cocoa, chocolate flavors; tea flavors such as tea, green tea, oolong tea; vanilla flavors such as vanilla; peppermint, spearmint, etc. Mint flavors; spice flavors such as garlic, ginger, pepper, cinnamon, clove, nutmeg; nut flavors such as peanut, almond, malon, walnut; , Pork, chicken, crab, shrimp, sea urchin flavors such as sea urchin; vegetable flavors such as onion, tomato, corn, carrot, cabbage; Western flavors such as whiskey, brandy, wine, rum; soy sauce, sauce Savory, sukiyaki, barbecue and other savory leaves; other pickled plums, bean jam, and maple.
[0016]
Sweeteners such as sugar, glucose, fructose, starch syrup, and oligosaccharide; high-intensity sweeteners such as stevia, aspartame, sucralose, acesulfame potassium, saccharin and sodium saccharin, licorice, disodium glycyrrhizinate; sorbitol, mannitol, xylitol, Sugar alcohols such as erythritol, maltitol, and lactitol; acidulants such as citric acid, malic acid, fumaric acid, tartaric acid, succinic acid, lactic acid, and ascorbic acid; electrolyte salts that enhance sourness (sodium chloride, potassium chloride, magnesium chloride) , Calcium chloride) or the like may be added.
[0017]
In addition, as an antioxidant, ascorbic acids such as L-ascorbic acid and its salts; erythorbic acids such as erythorbic acid and its salts; sodium sulfite Sulfites such as potassium pyrosulfite; tocopherols such as α-tocopherol and mixed tocopherol; ascorbates such as ascorbyl palmitate; aoi flower extract, licorice oil extract, edible canna extract, clove extract , Apple extract, essential oil removing fennel extract, horseradish extract, sage extract, seri extract, tea extract, dokudami extract, coffee bean extract, sunflower seed extract, pimenta extract, grape seed extract , Blueberry leaf extract, Hego ginkgo biloba extract, Pe -Extracts of various plants such as extract, spinach extract, bayberry extract, eucalyptus leaf extract, gentian root extract, rutin extract (whole red beans, enju, buckwheat whole extract), rosemary extract, etc. In addition, enzyme-treated rutin, rutin degradation product (quercetin), enzyme-treated isoquercitrin, rapeseed oil extract, rice bran oil extract, rice bran enzyme degradation product and the like can be added.
[0018]
For the purpose of further strengthening nutrition, vitamins such as vitamin A, vitamin B group, vitamin C, vitamin D, vitamin E, vitamin K, niacin, pantothenic acid, biotin, folic acid; calcium, magnesium, phosphorus, potassium, zinc, iron And minerals consisting of such salts; amino acids such as isoleucine, leucine, valine, lysine, methionine, phenylalanine, threonine, tryptophan, histidine, aspartic acid; milk proteins such as gluten, casein, WPI and WPC, soy milk, collagen, etc. The protein may be added.
[0019]
For the purpose of ingesting dietary fiber, gum arabic, alginic acid, cassia gum, gati gum, curdlan, carrageenan, caraya gum, xanthan gum, chitin, chitosan, guar gum, psyllium seed gum, gellan gum, sclerogum, tamarind seed gum, tara gum, dextran, tragacanth gum, Furceleran, pullulan, pectin, macrohomopsis gum, glucomannan, cellulose and the like may be added. By adding these dietary fibers, pulverized fruits, granular jelly, and the like in the beverage can be stably dispersed in the beverage.
[0020]
Also, herbs have a flavored leaf or stem, and are used for food and medicinal purposes, such as Lamiaceae mint, basil, oregano, marjoram, rosemary, sage, thyme, etc .; celery family dill, caraway, cumin , Fennel, anise, etc .; in addition to chamomile, tarragon, etc., lemon balm, lavender, hibiscus, rose, echinacare, elephant, ginkgo biloba, saw palmetto, etc. may be added, and other functional food ingredients (royal jelly, liver oil, DHA, EPA, taurine, various amino acids, etc.) can also be added.
[0021]
You may add coffee, black tea, green tea, etc. for increasing a flavor in the range which does not disturb the effect of this invention.
[0022]
In particular, when the flavor of heme iron itself affects the beverage as the content of heme iron increases, it is preferable to use thaumatin, trehalose, cyclodextrin, etc., which have a flavor improving effect, and various flavors as described above.
[0023]
The acidic beverage of the present invention can be produced according to a conventional method except that the heme iron and the water-soluble hemicellulose of the present invention are blended in an arbitrary step of production. For example, add heme iron, water-soluble hemicellulose, etc. of the present invention to sugars, fruit juices, acids, etc. as main raw materials, and then add fragrance and pigment as necessary to this beverage, then sterilize, cool and fill into containers The method of doing can be mentioned.
[0024]
Below, the heme iron containing acidic drink which concerns on this invention is demonstrated using an Example. The present invention is not limited to this embodiment.
[0025]
【Example】
[Example 1]
Iron-enriched prune / Aronha beverage A prune / Aronha beverage (Example 1) for the purpose of iron-enhancement according to the following formulation was made as an experiment. Moreover, what remove | excluded water-soluble hemicellulose from the following prescriptions was prepared by the same method as Example 1, and it was set as Comparative Example 1.
Formula 1 Sugar 4.5
2 Fructose glucose liquid sugar 4.5
3 Neo Saint Marc D 0.05 (our product)
4 Water-soluble hemicellulose 0.2
5 Heme iron (iron content about 1.0%) 0.15
6 Prune concentrated juice (Brix65 °) 1.3
7 Aroña concentrated juice NO.15599 1.1 (our product)
8 Citric acid (crystal) 0.08
―――――――――――――――――――――――――――――――
Total amount in fresh water 100.0 parts by weight pH 3.6
The raw materials were added and mixed while heating, and after reaching a temperature of 93 ° C., it was filled in a hot pack.
Results Since heme iron having an iron content of 1.0% or more was used in Example 1, the iron content in 100 ml of the beverage was approximately 1.5 mg. This beverage did not cause heme iron precipitation, and had a unique iron taste. In one comparative example, heme iron agglomerates and precipitates at the stage of mixing the above formulation.
[0026]
【The invention's effect】
In the acidic beverage obtained by the present invention, heme iron that becomes precipitated due to aggregation in the acidic region can be stably maintained, and an acidic beverage that does not cause precipitation can be provided easily.

Claims (2)

An acidic beverage comprising heme iron and water-soluble hemicellulose. The acidic beverage according to claim 1, comprising 0.05% by weight or more of water-soluble hemicellulose.