JP6454487B2 - 鉄含有粉末組成物 - Google Patents
鉄含有粉末組成物 Download PDFInfo
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- JP6454487B2 JP6454487B2 JP2014127492A JP2014127492A JP6454487B2 JP 6454487 B2 JP6454487 B2 JP 6454487B2 JP 2014127492 A JP2014127492 A JP 2014127492A JP 2014127492 A JP2014127492 A JP 2014127492A JP 6454487 B2 JP6454487 B2 JP 6454487B2
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- iron
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- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 description 1
- 150000008104 phosphatidylethanolamines Chemical class 0.000 description 1
- 150000003905 phosphatidylinositols Chemical class 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 description 1
- 239000000770 propane-1,2-diol alginate Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 229940005657 pyrophosphoric acid Drugs 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- VZWGHDYJGOMEKT-UHFFFAOYSA-J sodium pyrophosphate decahydrate Chemical compound O.O.O.O.O.O.O.O.O.O.[Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O VZWGHDYJGOMEKT-UHFFFAOYSA-J 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000007901 soft capsule Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000013268 sustained release Methods 0.000 description 1
- 239000012730 sustained-release form Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 239000011882 ultra-fine particle Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicinal Preparation (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Description
本発明で用いられるピロリン酸第二鉄としては、特に制限はなく、公知の方法に従って合成したものであっても、市販品であってもよい。
本発明で用いられるレシチンとは、グリセリン骨格と脂肪酸残基及びリン酸残基を必須構成成分とし、これに塩基や多価アルコール等が結合したもので、リン脂質とも称される。なお、レシチンは構造的特徴やトルエン・アセトンに対する溶解性で定義されるが、化学的には化合物の混合物であってもよい。具体的な化合物としては、ホスファチジルコリン、ホスファチジルエタノールアミン、ホスファチジルイノシトール、ホスファチジン酸、リゾホスファチジルコリン、ホスファチジルグリセロール、N−アミルホスファチジルエタノールアミン、ホスファチジルセリン、リゾホスファチジルエタノールアミン等が挙げられ、これらは1種単独であっても、2種以上の混合物であってもよい。なお、レシチンの起源は特に問わず、大豆、ナタネ、ひまわり、その他油糧種子等の植物レシチンや、卵、動物の脳から得られたものが使用できるが、風味、分散性の観点から好ましくはナタネから得られたものがよい。
本発明で用いられる多糖類としては、アルギン酸、カルボキシメチルセルロース(CMC)、及びそれらの塩が挙げられる。塩としてはアルカリ金属塩が好ましく、具体的には、ナトリウム塩、カリウム塩が挙げられる。
粒径分布はレーザー回折粒度分布測定装置(BECKMAN COULTER社製、商品名:LS 13 320)によって測定し、平均粒子径及び体積中位粒子径を求める。
試料を水に溶解させた1又は10質量%水溶液を調製し、20℃で30分間保持した後、下記の条件で粘度を測定する(1質量%での測定が不能な場合は、10質量%での測定を行う)。
<測粘度測定条件>
測粘測定装置:ブルックフィールド型粘度計BLII
測定温度:20℃
塩化第二鉄6水和物13kgをイオン交換水45kgに溶解して鉄溶液を調製した。次に、ピロリン酸四ナトリウム(10水和物)16.5kgをイオン交換水105kgに溶解したピロリン酸溶液中に、攪拌下で前記で得られた鉄溶液を徐々に添加した。中和反応によるピロリン酸第二鉄の造塩が終了した後、遠心分離(3000×g、10分間)によって上清を除去し、得られた沈殿物にイオン交換水を加えて攪拌し、再び遠心分離(3000×g、10分間)によって沈殿物を洗浄した。上清除去後、再度イオン交換水を加えて攪拌洗浄し、遠心分離(3000×g、10分間)し、3質量%のピロリン酸第二鉄となるように得られた沈殿にイオン交換水を添加した。ホモミキサーで攪拌しピロリン酸第二鉄スラリーを得た(ピロリン酸第二鉄の平均粒子径0.237μm、体積中位粒子径0.191μm)。
得られた粉末組成物について、アルミラミネート袋に密封したものを65℃の恒温室に保存し、経時的にサンプリングを行って、その平均粒子径及び体積中位粒子径を測定した。結果を表1及び2に示す。なお、測定時点の平均粒子径及び体積中位粒子径が1μmを超えた組成については、以降のサンプリングは行わず、表中では「---」で示した。
実施例1〜7の65℃、3日間保存したサンプルについて、鉄含量が10mg/100mLの濃度になるようイオン交換水で希釈して得られた液100mLを、100mLのネスラ−管に注いで室温で静置した。
実施例1を参照して調製したピロリン酸第二鉄200gをイオン交換水1800gに混合、分散させ、本分散液を湿式粉砕機ダイノミルによって湿式粉砕を行い、ピロリン酸第二鉄の粉砕物を10質量%含む、ピロリン酸第二鉄スラリーを得た(ピロリン酸第二鉄の平均粒子径0.268μm、体積中位粒子径0.197μm)。前記のスラリー生成物30gに、レシチン0.0105g、アルギン酸ソーダA2.55g、及びデキストリン4.2gを添加し、ヒスコトロンで均質化させた後、スプレードライにて、実施例8の粉末組成物を調製した。ピロリン酸第二鉄100質量部に対する、レシチンの量は0.35質量部、アルギン酸ソーダの量は85質量部であり、乳化剤と多糖類の質量比(乳化剤/多糖類)は0.1/24であった。また、デキストリンの量はピロリン酸第二鉄100質量部に対して140質量部であった。
ピロリン酸第二鉄100質量部に対するレシチン、アルギン酸ソーダA、及びデキストリンの質量比が表4に示す量となるよう使用量を変更する以外は、実施例6の粉末組成物と同様にして、実施例9〜10の粉末組成物を調製した。
イオン交換水750mLに果糖ブドウ糖液糖100g、クエン酸2.0g、クエン酸ナトリウム0.5g、実施例1で得られた鉄含有粉末組成物0.75g、香料適量、及び着色料適量を添加し、混合後、イオン交換水を添加して1000mLに調整した後、100mLずつ瓶に詰め、90℃で10分間加熱殺菌を行い、鉄強化清涼飲料を調製する。
本発明の鉄含有粉末組成物0.2gをイオン交換水882mLに溶解させ、脱脂粉乳89.2gを添加してホモミキサーで均質化する。その後、生クリーム28.6gを加え、混合後、イオン交換水を添加して1000mLに調整した後、200mLずつ瓶に詰め、63℃、30分の殺菌処理をして、鉄強化乳飲料を得る。
Claims (3)
- (A)ピロリン酸第二鉄、(B)レシチン、ならびに(C)アルギン酸及びその塩からなる群より選ばれる少なくとも1種を含有してなる鉄含有粉末組成物であって、前記(A)ピロリン酸第二鉄100質量部に対し、(B)レシチンの含有量が0.05〜20質量部、(C)アルギン酸及びその塩からなる群より選ばれる少なくとも1種の含有量が5.0〜134質量部で、(B)/(C)が0.001〜0.353であり、鉄含有粉末組成物の体積中位粒子径が0.01〜0.3μmである、鉄含有粉末組成物。
- 請求項1記載の鉄含有粉末組成物を含有してなる飲食品。
- 請求項1記載の鉄含有粉末組成物を含有してなる医薬組成物。
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