JPH02203766A - Hemoferrum-containing jelly or gelatinous processed food - Google Patents

Abstract

PURPOSE:To obtain the subject food with a high iron content without taste and odor peculiar to a blood-derived substance by hydrolyzing hemoglobin contained in blood of livestocks, etc., dissolving the resultant hemoferrum in water, etc., and adding the formed solution to a jelly or gelatinous processed food. CONSTITUTION:The objective food obtained by adding a proteolytic enzyme to a blood clot prepared from blood of livestocks or poultries, reacting and hydrolyzing the blood clot preferably at pH8.5 and 50 deg.C for 5hr to provide hemoferrum, dispersing and dissolving the above-mentioned hemoferrum in water to prepare a hemoferrum solution or dispersing the hemoferrum in a chitosan-containing aqueous solution, regulating the pH to 7.0, depositing hemoferrum powder and adding the afore-mentioned hemoferrum solution or hemoferrum powder to a jelly or gelatinous processed food.

Description

DETAILED DESCRIPTION OF THE INVENTION [11 Objects of the Invention The present invention relates to a jelly-like or gel-like processed food containing heme iron.

(Field of use in business a) A heme iron-containing jelly obtained according to the present invention.

Alternatively, gel-like processed foods can be used as iron-supplementing foods, and can be used for the purpose of preventing blood clots and improving their symptoms.

(Prior Art) (a) Polysaccharides: Jelly and Gelling Plant-derived polymeric polysaccharides have been used as low-calorie foods and as jelly and gelling agents.

Typical ingredients include agar, pectin, and glucomannan, and these materials have been used in various processed foods called diet foods.

Recently, plant-derived high-molecular polysaccharides with jelly-like or gel-forming ability have attracted attention in order to prevent obesity, and polysaccharides derived from agar, carrageenan, or seaweed ( Extract containing Algin I!11 [), pectin obtained from pericarp and fruit.

Or an extract that mainly contains pectin (for example.

BACKGROUND ART Demand for extracts obtained from the peels of other fruits and citrus fruits (e.g., extracts obtained from the peels of citrus fruits and other fruits) is increasing year by year as processed foods or confectionery in the form of a 2-jelly with reduced sweetness.

In addition, in food processing and confectionery processing, products that utilize the 2 jelly-forming and gel-forming abilities of these polysaccharides have been developed in various forms of airtight plastic containers, making it possible to store them for long periods of time. Since it has become possible, in the future,
It is expected that it will grow further.

Note 1: In the food processing and confectionery processing fields, the expression "gel" is not used, and the expression "gel" is not used for products that are in a gel-forming state, jelly-like products that contain a large amount of water, or gel-like products. is usually called ``raw jelly''.

On the other hand, for products that are in jelly form and have been dried and dehydrated, the moisture content is approximately 30%.
The following are usually called "dry jelly":

(bl) In today's age, which is said to be an age of anemia and iron supplementation, overnutrition and malnutrition due to unbalanced diets are becoming major problems along with the increase in obesity.

in Japan,! With the changes in ill theory and the development of convenience foods, insufficient intake of dietary fiber and intake of mechanistic metals such as iron, magnesium, and zinc have become serious, and iron deficiency is particularly prevalent among children and women. The increase in the number of people with latent iron deficiency and iron deficiency anemia is becoming noticeable.

In addition, eating liver from livestock and poultry has been considered effective for preventing and treating anemia since ancient times. However, it is difficult to provide iron in terms of taste and palatability, and it has been desired to provide foods that provide sufficient iron (in excess or deficiency) in daily eating behavior.

To compensate for the lack of iron intake from such a diet.

As iron supplements or iron fortifiers, processed animal liver products, processed animal mask products, ferrous sulfate, and iron citrate.

Kuroiso organic iron such as Tsumarumi iron (hereinafter referred to as 1)
There are several drugs available on the market.

In addition, in the treatment of iron deficiency anemia, it is common to administer pharmaceuticals containing non-heme iron, but these non-heme irons are generally poorly absorbed in the body and are not used for therapeutic purposes. In order to do so, it was necessary to take large doses over a considerable period of time.

In addition, 5-non-heme iron has a large effect on the digestive organs, and often causes side effects such as extreme gastrointestinal disorders, loss of appetite, and constipation.

For this reason, when administering non-heme iron, it is essential to use gastrointestinal mucosal protectants, antacids, and the like, which is far from the conventional concept of food.

On the other hand, processed products made from animal liver and blood meal do not pose the above concerns, but the iron content per unit weight is low and -
In order to supplement the daily requirement with this, it is necessary to eat a considerable amount of iron, so it is still difficult to say that it is an ideal iron supply agent.

Therefore, the inventors of the present invention previously applied for patent application No. 62-113217.
With this issue, hemoglobin in animal blood is enzymatically degraded using a protease, and the iron content per unit of heme iron is extremely high.In addition, most of the animal odors, such as the fishy odor characteristic of blood boils, are eliminated. We have developed a new method for producing heme iron, which is currently unavailable.

In addition, according to Japanese Patent Application No. 130658/1983, the heme iron obtained above was successfully used in processed foods such as mayonnaise.

The heme iron used here has a high iron content, so even when administered for the purpose of improving latent iron deficiency or iron deficiency anemia, only a small amount is sufficient, and the taste, odor, etc. There is no need to take any special consideration for blocking the.

Furthermore, the most significant feature of heme iron is that there is no gastric pJA disorder caused by taking it, as is the case with non-heme iron.

(Problems to be Solved by the Invention) Therefore, the inventors of the present invention aimed to make even more effective use of hemi-iron and attempted to make it into jelly or incorporate it into gelled processed foods or confectionery. .

In other words, it is based on a polysaccharide component that gives a feeling of fullness in a small amount and is low in calories, and has been used as a known jelly or gelling agent, and by adding heme iron to it, it is delicious. This is an application to edible processed foods.

In the present invention, an attempt has been made to incorporate heme iron into a jelly-like or gel-like processed food made using a known jelly-forming or gelling method. No jelly-like gel-like processed food was found.

[Example] Structure of the Invention The present invention resides in a jelly-like or gel-like processed food containing heme iron.

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

(Means for solving the problem) (a) Selection of jelly or gelling agent Any known material used in the production of so-called fresh jelly or dry jelly may be used, but is not limited to (and is not limited to). ,
Agar is a plant-based polysaccharide.

Obtained from carrageenan, alginic acid, or various seaweeds. Hectin extract containing mucilage polysaccharide, or fruit or peel extract containing it, such as Bruno extract, extract obtained from citrus peel, glucomannan obtained from konjac, glucomannan obtained from guar seeds. Galactomannan and the like can be used as a base agent. In some cases, gelatin obtained from animal skin or the like may also be used.

(b) Selection of heme iron Although heme iron extracted or produced by various methods is available on the market, if you try to use these by blending them into the above jelly or gel paste, there will be a problem during the manufacturing process. Heating, dry bombing, coagulation, etc. enhances the characteristic blood odor and taste of heme iron.

It was in a state where it was in danger of losing its value as food.

-The daily requirement for iron is 1 mg for adult males and 2 mg for adult females, even for heme iron, taking into account the biological absorption rate.

Supplementation in two doses of 3-6 mg should be considered.

In such cases, the amount of heme iron added to the jelly or gel base may be considerable.

Therefore, ISl! The heme iron that is combined is more iron than unprocessed (in this case, unprocessed means hemoglobin that has not been enzymatically degraded, etc. = iron content 0224'/w%), etc., due to some treatment. An increased content of heme iron is desirable.

Accordingly, the present inventors have obtained a method of producing iron-enriched jelly or gelled processed food according to Japanese Patent Application No. 113217/1982. What a special taste of blood-derived substances.

Heme iron, which has almost no odor and has a high iron content, or
A heme iron solution obtained by a new production method was adopted.

(c) Loss of heme S or production of heme loss solution? Blood clots are obtained from the blood of castrated livestock or poultry. The fresher the blood, the better, and clots can be separated using a centrifuge.

For example, from 1000 kg of cow or pig blood, approximately 4 blood clots are produced.
00kg, poultry such as chicken blood 1000kg
From this, about 150 to 200 kg can be obtained.

Next, 2.5 times the amount of water is added to 1,111,400 kg of blood to perform hemolysis, and 12 kg of proteolytic enzyme (for example, Alcalase 0.6 L, manufactured by Novo) is added. On this occasion,
Adjust the pH of the hemolysis solution with caustic soda in advance! ! l! ! After adjusting the temperature to 8.5 using 100 ml of water, the addition is carried out under stirring.

The reaction temperature is 50°C. After completion of one reaction (hydrolysis), which takes about 5 hours, the temperature in the system is raised to about 80°C to inactivate the enzyme, and then the temperature is lowered to room temperature. return.

Next, p )+ in the system is adjusted to 4.0 or less by applying an electric current to hydrochloric acid. As a result, heme iron is precipitated. The heme iron precipitated in this process is collected, washed several times with water, added to approximately 750 kg of purified water and dispersed, and again using an appropriate amount of caustic soda to bring the p)l in the system to around 7.0. Dissolved heme iron solution by raising to 800
Get kg.

This solution is used, or the heme iron precipitated during the above process is collected and added to an aqueous solution in which a small amount of chitosan is dissolved while stirring.

After raising the pH in the system to around 7.0, heme iron formed in the form of aggregates (approximately 20' O
kg) was collected, washed with water, dried under reduced pressure, and crushed to obtain heme iron (yield: 35~
40 kg) is used.

In the above process, a production method for obtaining heme iron from blood via blood clot is shown, but there is no need to be particular about this, and heme iron may be obtained from hemoglobin.

In that case, when obtaining heme iron from hemoglobin powder, the following operations are performed based on a solution prepared by adding 2.0 to 2.5@ of water to hemoglobin. As shown in Figure 2, a heme iron solution or a heme iron powder can be obtained by enzymatic decomposition or other means.

Note that 35 to 40 kg of heme iron powder can be obtained from 150 kg of hemoglobin powder.

It was obtained using the heme iron solution obtained in the above process or the chitosan solution. The iron content of heme iron powder is as shown in the representative table (Table 1), which means that the iron content is high.

In other words, the protein contained in hemoglobin: Globin is in a state where it is cleaved and removed smoothly, so when it is fixed as iron, it is obtained as heme iron with a high content. It is.

(d) Physical properties of main jelly or gelling agent A variety of polysaccharides are used in processed foods commonly called dry jelly and fresh jelly, but when preparing the base (undiluted solution), there are two main types. To name a few, there are some representative examples (Table 2).

Table 2 shows their main physical properties, etc.
Utilizing these properties, we can create jelly with various strengths,
Gelled foods can be produced.

(e) When blending into jelly or gelled foods, in order to keep processed foods in jelly or gel form without losing their shape, airtight containers made of various materials have been developed to create extremely soft molds. (It has become possible to easily produce jelly and gel-like products that tend to slip off easily.

In other words, it has become possible to process any type of flexible product by injecting and filling these containers with the undiluted solution of jelly or gel, and adjusting the temperature accordingly under closed or open conditions, such as jam, marmalade, etc. From the type of
It can be processed to a variety of softness, such as pudding and tofu types, konnyaku types, railow and yokan types.

Here, a drying process is performed to evaporate the moisture in the jelly. Although a few examples, such as so-called dry jelly, are shown, the present invention is not limited to the manufacturing method shown in these examples.

For example, water-soluble proteins derived from plants and animals; gluten,
Processed products based on albumin, gelatin, egg white, soy milk, etc., or these materials, are treated with jelly-forming or gelling agents shown in the previous table (Table 2) as appropriate.
There is no need to limit the value to that obtained by summing i.

However, in the case of jelly or gel-forming processed foods mixed with the above-mentioned water-soluble proteins, the pH of the stock solution or during heating, heating, etc. may change to blackish brown or black edges, which is the original color of heme iron. When diluted in an aqueous solution, it exhibits a yellow-green color, but in this case, it may react with water-soluble proteins to become a clear pinkish color.

This is due to the unique structure of heme iron that binds to proteins, and the addition of a small amount of heme iron can also be used as a coloring agent for these products.

For example, in a solution (raw material) for jelly or gelling,
For example, when certain organic acids are added to a system containing gelatin.

Heme iron exhibits a pinkish color and enables commercialization with a good image.

5 as a means of producing processed foods that become jelly or gel
For example, there is a method for manufacturing jelly confectionery disclosed in Patent Publication No. 56-9292 filed by the applicant. According to this method, it is possible to obtain a product that is rational and whose quality is kept constant. I can do it.

Basically, the stock solution for making jelly: G4 jelly liquid! I
L, after being poured into a formwork container and allowed to cool and solidify.

By taking out the coagulated jelly in the form container and drying it with a wafer sheet, a dried jelly-type jelly-like processed food is obtained.

Furthermore, during the above process, the product that is cooled and solidified in a predetermined mold container becomes a jelly-like or gel-like processed food with a high moisture content.

Here, we first show an example using agar and pectin in water as a jelly base.

"Example 1" That is, in formulating the jelly stock solution, agar and pectin were used, and further, blue pulp extract, sweeteners (such as starch syrup), acidulants, flavorings, etc. were added as necessary, and heme was added. As iron, use the solution or powder obtained by the method described above, and convert it into heme iron amount, 0.03 to 0.6%.
is added to produce a jelly stock solution.The first step is to boil down the stock solution by heating or to vacuum concentrate it.

Vacuum concentration is the best method, and after achieving a suitable concentration, the secondary step is at 20 to 30°C (preferably 20°C).
Cooling is performed for approximately 10 hours to complete solidification.

As a result, a heme iron-containing processed food in the form of a jelly or gel, called so-called raw jelly, is obtained.

By further drying the coagulated jelly obtained here for a sufficient period of time in a drying room until the moisture content becomes 30% or less (preferably 20 to 25% or less),
It can be made into a dried jelly-like processed food containing heme iron.

"Example 2" A heme iron solution or heme iron (obtained by the method shown in lTi section 1) is added to a system in which pectin is used as a base agent in water and fruit juice or pulp and an acidulant are added thereto.
After adding an appropriate amount of this, a jelly stock solution is made by adding sweeteners such as sugar, starch syrup, and maltose.

It is boiled down to produce a processed food in the form of jelly or gel.

In addition, to make a dried jelly type processed food.

As shown in Example 1, by drying slowly at a low temperature for 2 hours, it is possible to produce a processed food that is chewy and soft.

"Example 3" Carrageenan, alginic acid, or both were used as a base agent in water, and locust gum was used in combination, and fruit juice and 1 fermented milk were prepared.

Add coffee extract etc. as necessary to make heme iron solution,
Heme iron (obtained by the method shown in Section 471)
After adding an appropriate amount of , the resulting jelly stock solution is prepared in a heated melting tank, filled and sealed in a container, sterilized with boiling water, and then cooled.

As a result, a jelly-like or gel-like processed food containing heme iron with a high moisture content is obtained.

"Example 4" Using gelatin as a base agent in water, swelling was performed in warm water, and an appropriate amount of a solution (maintained at around 80°C) of sugar, starch syrup, and other sweeteners boiled down was added to the swelling solution. , If necessary, fruit juice wine, coffee, acidulant and other various beverage materials are added first, then heme iron solution or heme iron (obtained by the method shown in section flf1).
After adding an appropriate amount, fill the container and cool it.

This yields a heme iron-containing processed food in the form of a jelly or gel.

Note that these processed products are of the so-called dessert jelly type that is eaten with a spoon or the like.

"Example 5" Using agar as a base agent for raw bean paste, sugar, and starch syrup, heme iron solution or heme iron (obtained by the method shown in the previous section) was dissolved in water with agar and mixed. After that, boil it down.After boiling it down.

Fill the container, seal it, cool it, and solidify.

As a result, a gel type processed food containing heme iron can be obtained.

Adjust the amount of raw bean paste, sugar, starch syrup, etc. as appropriate, or use other grain powders (wheat, rice, pearl barley, etc.) instead of raw bean paste, etc.
(such as soybeans), various fruit juice drinks, coffee, black tea, green tea, etc. may be added.

The methods for producing jelly-like or gel-like foods containing heme iron have been described above, but all of these basic methods are publicly known, and heme iron can be produced in any of these forms. can also be used.

The present inventors have sought a solution to this problem since the addition of heme iron enhances the characteristic sharp taste, especially when a heating process is added. By using this method, we succeeded in processing the product to a state that is almost tasteless.

The representative table (Table 3) shows the results regarding the taste evaluation of the dry type jelly processed food obtained based on Example 1.

In other words, foods using heme iron according to the 1IfI term (C) can be eaten deliciously without any resistance at all.

The test method (evaluation) shown in Table 3 was conducted by 10 elementary school students, 10 adult women, and 10 adult men who tasted the samples and answered that they enjoyed the food without feeling any resistance. In the table, those who answered that the taste was slightly different are indicated as "excellent," those that answered that the taste was slightly different are indicated as "good," and those that answered that they had a fishy taste are indicated as "fair." Indicates the number of respondents.

In addition, the heme iron (sample) mixed (added) to the system being prescribed is
0.06% of heme iron was added to the jelly stock solution of Example 1, and the sweeteners were starch syrup, maltose, blue fruit pulp, and natural flavor.

“Table 3” Evaluation regarding the presence or absence of taste with specific odor [Ha1
Effects of the Invention The present invention provides a jelly-like or gel-like processed food having a paper replenishment function, and uses heme iron for this purpose.

That is, according to the present invention, in a known jelly-like or gel-like processed food. It can be produced easily and inexpensively using various food-grade polymeric polysaccharides or protein materials.

In addition, for diet purposes, the use of plant-derived polysaccharides such as agar, carrageenan, alginic acid, pectin, etc. has added functionality as a low-calorie food, and the use of heme iron has been added. Regarding,
It is possible to expand the health market and make it possible to prevent anemia.

Heme iron is absorbed quickly in the body (which is desirable from a health management perspective).

In addition, the guideline for prescription is 1. For example, in the dry jelly shown in Example 1, it is considered that 100 g should contain about 3 to 50 mg of iron from heme iron-based rice.

However, depending on the form of the final product, the amount of iron required per day is approximately 3 to 6 mg in a healthy state.

If we were to use hemoglobin to calculate this amount, we would need a huge daily amount of 1.25 to 2 g when converted from its iron content, and such a large amount would not be used in processed foods. Even if it were possible to mix the ingredients, even a very small amount would give off a peculiar fishy taste, making it difficult for anyone to eat, as shown in the previous example (Table 3).

On the other hand, the heme iron according to the present invention is
(As shown in (), since it has a high iron content, it is possible to replenish the required amount of iron with a small amount of addition. Naturally, the amount of addition is small, and the fishy taste is also reduced. becomes.

Furthermore, according to the heme iron shown in the present invention, even if heating is required for jelly formation or gelation,
Precipitation and precipitation should not occur in the system.

In other words, in known hemoglobin or heme iron, precipitation and precipitation (occurrence of a peculiar odor) are often observed when heated, and this can cause the taste of the finished jelly or gel to be extremely bad. However, by overcoming these drawbacks, the present inventors were able to open up a new field of application for heme iron.

This is a major effect of the present invention.

Furthermore, since the form according to the present invention is processed into a jelly or gel form, it is easy to eat from children to adults.

Therefore, it can be widely used in school lunches, workplaces (business offices), etc., as an iron supplement, or as an anemia prevention agent. It has many benefits, especially for people who don't eat liver or spinach, people who tend to be unbalanced eaters, and women before and after giving birth.It is also useful for preventing obesity in women before and after giving birth, and it also helps to effectively utilize blood discharged in meat processing. It is believed that this can make a significant contribution.

Claims (2)

[Claims] (1) A jelly-like or gel-like processed food characterized by containing heme iron. (2) Heme iron contained in jelly-like or gel-like processed foods is
Based on the hemoglobin contained in the blood of livestock and poultry, it is hydrolyzed by proteolytic enzymes to produce heme iron with high iron content, which is then collected and re-immersed in water.
Heme iron obtained by dispersing or dissolving the heme iron, or heme iron precipitated by dispersing the above-mentioned heme iron in an aqueous solution containing chitosan and then adjusting the pH of this dispersion to 7.0. A jelly or gel-like processed food containing heme iron, characterized by: