JPH01273560A - Hem iron solution or beverage containing the same solution - Google Patents

Abstract

PURPOSE:To obtain the title beverage free from a fish-like smell, capable of readily administering, causing no gastrointestinal injury and suitable as anemia and an iron-supplying agent for child, pregnant woman, etc., by hydrolyzing hemoglobin and then dispersing and dissolving the hydrolyzed product into water. CONSTITUTION:A protein-decomposing enzyme (e.g., alkalase) is added to a fresh blood obtained by slaughter of domestic animal, etc., to hydrolyze the blood and then the enzyme is deactivated e.g., by heating and a hem iron is recovered by deposition. The recovered hem iron is washed with water and then dispersed into water, preferably being near pH7, preferably at an amount of 0.5-10% as the hem iron to provide the aimed beverage.

Description

DETAILED DESCRIPTION OF THE INVENTION [1] Purpose of the Invention The present invention is directed to the use of hemoglobin components obtained from blood discharged during slaughter of livestock and poultry animals during meat processing. Concerning new uses of hemoglobin.

(Industrial Application Field) The heme iron solution according to the present invention is easy to drink (take) as an iron supplement for anemia, children, pregnant women, etc. It can be used in combination with

(Prior art) Heme iron is obtained from hemoglobin, a pigment protein contained in the blood of animals, but heme S loss is caused by non-heme iron (
It is used as an effective food or drug for the prevention and treatment of iron deficiency anemia, as well as iron-free iron such as ferrous sulfate and iron oxide, and organic iron such as iron citrate and iron fumarate. It is expected that it will attract attention as a functional food in the near future.

For the purpose of preventing and treating anemia, cattle,
The common method is to cook the liver of animals such as pigs and chickens, and for those with excessive or pathological anemia, please take the following precautions: are used as pharmaceutical preparations.

In addition, recently, the lack of iron content has become a problem, and there are foods on the market that contain the iron rule for the purpose of nutritional supplementation.
There are many types available, and the market is expanding year by year.

Most of the iron supplements added to such foods are non-heme iron such as ferrous sulfate, iron citrate, and iron birophosphate because the raw materials are easily available and inexpensive. are becoming more common.

However, these non-heme irons not only have extremely low absorption efficiency in the human body, but also tend to cause gastrointestinal disorders when ingested, causing loss of appetite and constipation.

On the other hand, heme iron, represented by hemoglobin, hardly causes the gastrointestinal disorders that occur with non-heme iron even when ingested by one person, and its absorption efficiency in the body is much higher than that of non-heme iron. It has characteristics.

However, in the case of heme iron, the starting material is animal blood, so
Due to its characteristic fishy odor and the physiological reluctance to eat processed blood products, it was undeniable that its use was now in full swing.

Therefore, the present inventors first hydrolyzed hemoglobin obtained from animal blood by proteolytic fermentation in Japanese Patent Application No. 113217/1982.

Moreover, during the process, by using chitosan together, it is possible to create a dish like the one above. I mentioned a method for producing heme iron with a high iron content that does not have a fishy odor that comes from the night.According to this method, in order to supplement the iron an adult needs in a day, the amount of hemoglobin required should be It may be fine if you ingest a very small amount.

An innovative product that does not cause gastrointestinal disorders, which is the golden rule of inorganic and organic products, has been obtained.

In addition, the present inventors have filed a patent application in 1306/1986 for application to processed foods based on one of the technical means provided by the above-mentioned application.
With No. 58, it was successfully used in mayonnaise, etc.

(Problems to be Solved by the Invention) The problems to be solved by the present invention are based on the techniques obtained in the aforementioned Japanese Patent Application No. 62-113217 and No. 62-130658.
Furthermore, the purpose is to develop this and use it for effective fil.

In other words, in the present invention, we have carried out intensive α research with the aim of utilizing heme iron as a drink or liquid preparation.

Originally, hemoglobin is soluble in water in the slightly acidic [pH 6~] to alkaline range.

(Globin, etc. @, 6. Soluble in strong acidity below, about pH 3 below) The dissolved liquid may have a red to dark red blood-like color, have a peculiar fishy odor, and may be used in the production of beverages. Due to heat treatment, which is commonly used as a sterilization process during the process, hemoglobin, a pigment protein, coagulates and becomes insolubilized, making it unsuitable as a material for beverages. Ta.

Also, even if you ignore these drawbacks,
When producing drinks for the purpose of iron supplementation to prevent or improve anemia, the amount of iron contained in hemoglobin is very low, for example, the amount of iron that is generally said to be required by women. If we try to supplement 1 mg with hemoglobin, taking into account the absorption rate (absorption rate 35%), the amount of hemoglobin will be 1200 mg (iron content in hemoglobin: Q, 25°/, %-・Cow A large amount of hemoglobin (in the blood) must be blended into the drink, making it almost impossible to mix it into a regular drink (for example, a 250ml can of drink).

Therefore, when the present inventors tried to incorporate heme iron into liquid products such as beverages, the various problems mentioned above would not occur (and the present inventors endeavored to develop heme iron that is suitable for use as a beverage). .

The major points in development are as follows.

■Must be dissolved uniformly in the water system.

■Do not cause disproportionation of the system such as aggregation due to heat sterilization.

■Does not have the fishy taste characteristic of blood boils.

■Beverages containing heme iron must be suitable as beverages.

(For example, the pH of the beverage is alkaline.) [21 Structure of the Invention The present invention relates to the blood of domestic animals, poultry, blood clots, etc.
Using either dry blood clot powder or dry hemoglobin powder as a starting material, it is hydrolyzed by the action of proteolytic enzymes to produce heme iron with a high iron content, which is then recovered to produce heme iron. In the solution obtained by dispersing and dissolving in water and adjusting the pH to around 7, 0.5~
It consists of a heme iron solution or a drink containing it, characterized by containing 10% or more of iron, or 0.01% or more as iron.

In order to further describe the present invention in detail, the present invention will be described below by showing Examples.

(Means for solving the problem) "Example 1" 1000 kg of fresh cow or pig blood from which impurities have been removed
centrifuge to obtain a blood clot, approximately 400 kg, ≠ 2
．． Add 5 times the amount of water to lyse the blood, adjust the pH to 85 using Jul of caustic soda, and add a protease (for example, Alcalase 0.6L, manufactured by Novo) 12 with stirring.
kg is added and held at 50°C for 5 hours to perform hydrolysis.

After the enzymatic reaction is completed, the enzyme is inactivated by heating to about 80° C., and the temperature in the system is brought to room temperature. Next, an appropriate amount of hydrochloric acid is added to adjust the pH in the system to 4.0 or less.

As a result, insoluble matter: heme iron gradually precipitates. After collecting this heme iron, it was washed several times with water, transferred to another container, and 750 kg of purified water was added to disperse it, reducing the amount of p
Raise H to around 7 using an appropriate amount of caustic soda.

By this operation, heme iron is dissolved and insoluble matter is precipitated.

Therefore, when the precipitate is removed by filtration, a heme iron solution with good stability when mixed into an aqueous solution such as a beverage can be obtained with a concentration of about 80%.
0kg obtained.

The heme iron aqueous solution obtained here has a black or dark brown color, and the heme iron content is about 5%, and when calculated as iron, it is 0.
A value of 405% or more is obtained.

The heme iron aqueous solution obtained in this step can be further concentrated or diluted. 1 as the dilution factor increases
The color is yellow-green.

Any amount can be blended into water-soluble liquid preparations such as drinks, but when blending, from the viewpoint of stability after formulation, the solution obtained by this process as heme iron has a concentration of 0.
The concentration is in the range of 5 to 10%, and if the concentration is in this range, it can be immediately incorporated into any beverage.
Heme iron does not precipitate over time in the beverage after formulation.

In other words, in the past, there have been attempts to incorporate heme iron into beverages such as drinks, but the heme iron or blood powder that has been commercially available so far has been difficult to dissolve in a water-containing system. The heme iron content in these solutions is less than 1%, usually between 0.2 and 0.2%.
The limit was a solution containing 0.3%.

In other words, if you try to use more than this in an aqueous solution, you will need to use other methods such as using other stabilizers for solubilization, or you will need to filter it many times for precipitation. The heme iron content was removed, leading to a decrease in m content.

Furthermore, among the bulk powder called heme iron, there is also a crude product with a low degree of purification, which has a red color after dissolution and is in a state where it rapidly separates and precipitates. Even if the purity of such crude or heme iron is high, its solubility in water is extremely low. Furthermore, what they all have in common is that they all have a fishy taste.

Therefore, in such a case, in the first embodiment,
We have shown the process of using livestock blood as a starting material.
Instead of using blood powder (heme iron), the following treatment steps were performed again based on Example 1, and by carrying out enzyme decomposition, pH adjustment, etc., a heme iron solution soluble in a water-containing system was prepared. is obtained.

However, the enzyme reaction time needs to be appropriately controlled depending on the starting materials.

"Physical properties or effects" The physical properties or effects of the heme iron i8 liquid according to the present invention, or its characteristics, are as described above.
Furthermore, if these points are summarized, they will be as shown in each column (Tables 1 to 3) shown below.

In particular, solutions for beverages and the like often require a heat sterilization step in the final product operation.

In this case, for example, proteins such as hemoglobin or substances with low iron content may cause thermal coagulation during heat sterilization, causing separation of the solution in the drink and the formation of precipitates. Although there was a shortage of 5 tons, the heme iron solution according to the present invention does not cause precipitation, etc., as shown in Table 2, even when it is added to beverages undergoing known treatment and heat treated. No occurrence has been observed.

Incidentally, Table 1 shows the main measured values for quality standard control of the heme iron solution according to the present invention.

"Table 1 J Values etc. of heme iron solution according to the present invention" Table 2
Change over time against heating (80°C) "Table 3" Taste evaluation of heme iron solution [31 Effects of the invention According to the heme iron solution according to the present invention, the heme iron content is high,
It has a low fishy taste and can be used in a wide range of beverages, without being limited to clear water-soluble beverages, such as emulsifiers, liquid #1 agents, or dispersed or suspended beverages such as milk.

The amount of iron that adults require per day is said to be 3 to 6 mg, but if this is supplemented with hemoglobin, the daily amount would be about 1.25 to 2 g.

Although it is possible to use such a large amount in beverages,
The product image was also inappropriate due to its unique red color.

On the other hand, non-heme iron (various types of inorganic iron and organic iron) has drawbacks such as causing gastrointestinal disorders.

Above all, when non-heme iron is used, it is known that the absorption rate is inhibited by tannins, so iron-containing preparations (blood thickeners) should be avoided when taken or taken together with green tea. has been considered desirable.

This also applies to formulations, and extracts from plants, seaweed, etc. that contain tannins are contraindicated.

However, the heme iron solution according to the present invention does not exhibit such a reaction, and even in green tea and oolong tea drinks containing tannins, it can be used without any u5ff, as shown in Table 2. I can do it.

In recent years, beverages containing various herbal extracts have become popular as beverages, and the advantage of formulation is that they can be widely incorporated into beverages containing these plant extracts, and at the same time, they can be heat sterilized. This is also a big advantage.

Moreover, with the heme iron solution according to the present invention, it is possible to replenish the amount of iron necessary for a day by adding a small amount, which is considered to be a great advantage for maintaining the health of consumers.

[Brief explanation of the drawing]

FIG. 1 is a chart showing the heme iron solution (1-10001) according to the present invention, measured using a spectrophotometer.

Claims (1)

[Claims] (1) Hemoglobin in the blood of livestock and poultry animals: Hemoglobin is hydrolyzed with proteolytic enzymes to produce heme iron with a high iron content, which is then collected and dispersed and dissolved in water again. A heme iron solution or a beverage containing the same, characterized in that the solution contains 0.5 to 10% of heme iron, or 0.01% or more of iron.