JP4806832B2 - Food and beverage composition - Google Patents

Description

  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.

Iron is classified as an essential mineral indispensable for human activities, and it is said that in adults it is necessary to take 10-12 mg per day (6th revised Japanese nutritional requirements) . However, according to the 2003 National Health and Nutrition Survey, the average iron intake is 8.9 mg for men and 7.9 mg for women, and both men and women tend to be deficient in iron, especially among young people. When iron is deficient in the body, changes such as a decrease in the number of red blood cells and hemoglobin concentration occur, resulting in anemia, and accompanying symptoms include fatigue, fatigue, dizziness, dizziness, palpitation / shortness of breath, limbs It is known that indefinite complaints such as coldness and reduced concentration occur. In such a case, it is reported in Non-Patent Document 1 that blood findings such as red blood cell count and hemoglobin concentration can be improved by sufficiently supplementing iron. Therefore, it is very important to satisfy the nutritional requirement of iron per day. Against this background, the development of iron-enriched foods and beverages with enhanced iron content is being promoted.
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 is colored by the reaction of these components, or a blackish purple color is formed, and precipitates and floating substances are generated. 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.
JP-A-60-156614 JP-A-3-133828 JP-A-8-266249 Yoshito Yahata, Clinical Laboratory, Vol. 34, no. 11, p. 1311-11321, 1990 Hara Sehiko, Clinical Nutrition, Vol. 91, no. 1, p. 1-8, 1997

  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.

  As a result of intensive studies to achieve the above-mentioned object, the present inventors further added a protein other than lactoferrin to a 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.

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. (However, iron and lactoferrin are contained as a complex of both) .
(A) Iron (B) Polyphenols (C) Lactoferrin (D) 18 parts by weight or more of protein per 1 part by weight of iron (excluding lactoferrin )
Also, food and beverage composition according to claim 2, wherein, in the food and beverage composition according to claim 1, wherein the polyphenols is a tea-derived or processed product thereof.
The food / beverage composition according to claim 3 is the food / beverage product composition according to claim 1 or 2 , wherein the protein is egg protein, whey protein, soy protein, wheat protein, fish protein, casein or an alkali metal salt thereof, It is at least one selected from gelatin.
The food / beverage composition according to claim 4 is characterized in that, in the food / beverage composition according to claim 3 , the protein is casein or an alkali metal salt thereof.
The food / beverage composition according to claim 5 is characterized in that, in the food / beverage product composition according to claim 4 , the alkali metal salt of casein is sodium caseinate.
Moreover, the food-drinks composition of Claim 6 is the food-drinks composition in any one of Claims 1 thru | or 5 , The form is liquid, It is characterized by the above-mentioned.
Further, food or beverage composition according to claim 7, wherein, in the food and beverage composition according to claim 6 wherein the iron containing more than 0.01 mg / 100 mL, and characterized in that it contains polyphenols 5 mg / 100 mL or more.
The food / beverage composition according to claim 8 is a food / beverage product composition according to any one of claims 1 to 5 , wherein the form is a powder, granule, or solid that can be dissolved or dispersed in an aqueous medium. It is either of these.
Moreover, the food-drinks composition of Claim 9 contains 0.00001% (w / w) or more of iron in the food-drinks composition of Claim 8 , and 0.01% (w / w) of polyphenols. ) Or more.
Further, the coloring preventing agent of food or beverage composition containing iron of the present invention, polyphenols and lactoferrin (except iron and lactoferrin are contained as complex of both), as according to claim 10, wherein the protein (provided that It is characterized by containing as an active ingredient (excluding lactoferrins).
Moreover, the coloring prevention method of the food-drinks composition containing iron, polyphenols, and lactoferrin of this invention (however, iron and lactoferrin are contained as a composite of both) is the food-drinks composition as described in Claim 11. Proteins (excluding lactoferrins) are added to the product at a ratio of 18 parts by weight or more per 1 part by weight of iron.

  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.

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) 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) 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.). . Examples of typical compounds constituting the polyphenol include flavonoid compounds such as flavones, flavonols, isoflavones, flavans, flavanols, flavanones, flavonols, chalcones, anthocyanidins and the like.

  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.

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.

  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.

  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 tea 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).

  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) 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) 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

  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.

  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. , Tomato, pepper, celery, cucumber, carrot, potato, 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.

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. The instant beverage in the present invention, there is water at the time for drinking, water, milk, and the liquid in dissolved or dispersed to be in an aqueous medium, such as fruit juice extract and water soluble extract drinking, before the liquid Means things.

  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.

  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.

  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).

  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.

  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.

  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.

  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.

  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.

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 cannot be harmonized, and the bitterness and astringency may be emphasized, which may reduce the palatability. If food or beverage compositions of the present invention is an instant beverage, which pH after liquefaction can be adjusted so that 2.1 to 9.0 is preferred.

  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.

  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.

  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) 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) 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) 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) 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) 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.

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.

(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.

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.

(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.

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.

(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).

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.

(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.

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.

(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).

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.

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.

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.

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.

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.

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.

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.

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) 2g
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.

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.

  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 (11)

A food and drink composition comprising the following components (A), (B), (C) and (D) (however, iron and lactoferrin are contained as a complex of both) .
(A) Iron (B) Polyphenols (C) Lactoferrin (D) 18 parts by weight or more of protein per 1 part by weight of iron (excluding lactoferrin ) Food or beverage composition according to claim 1, wherein the polyphenols characterized in that it is a tea-derived or processed product thereof. The food or beverage composition according to claim 1 or 2 , wherein the protein is at least one selected from chicken egg protein, whey protein, soybean protein, wheat protein, fish protein, casein or an alkali metal salt thereof, and gelatin. The food or beverage composition according to claim 3, wherein the protein is casein or an alkali metal salt thereof. The food / beverage product composition according to claim 4 , wherein the alkali metal salt of casein is sodium caseinate. The food or beverage composition according to any one of claims 1 to 5 , wherein the form is liquid. The food / beverage product composition according to claim 6, comprising 0.01 mg / 100 mL or more of iron and 5 mg / 100 mL or more of polyphenols. The food or beverage composition according to any one of claims 1 to 5 , wherein the form is any of powder, granule, and solid that can be dissolved or dispersed in an aqueous medium. The food / beverage product composition according to claim 8, comprising 0.00001% (w / w) or more of iron and 0.01% (w / w) or more of polyphenols. It is an anti-coloring agent for food and beverage compositions containing iron, polyphenols and lactoferrin (however, iron and lactoferrin are contained as a complex of both) , and contains protein (but excluding lactoferrin) as an active ingredient An anti-coloring agent characterized by the above. A method for preventing coloration of a food / beverage composition containing iron, polyphenols and lactoferrin (provided that iron and lactoferrin are contained as a complex of both) , wherein the food / beverage composition contains proteins (excluding lactoferrin) Is added at a ratio of 18 parts by weight or more to 1 part by weight of iron.