JPH0414951B2 - - Google Patents
Info
- Publication number
- JPH0414951B2 JPH0414951B2 JP63100775A JP10077588A JPH0414951B2 JP H0414951 B2 JPH0414951 B2 JP H0414951B2 JP 63100775 A JP63100775 A JP 63100775A JP 10077588 A JP10077588 A JP 10077588A JP H0414951 B2 JPH0414951 B2 JP H0414951B2
- Authority
- JP
- Japan
- Prior art keywords
- jelly
- iron
- heme iron
- gel
- heme
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 229
- 229910052742 iron Inorganic materials 0.000 claims description 113
- 150000003278 haem Chemical class 0.000 claims description 85
- 235000021067 refined food Nutrition 0.000 claims description 32
- 239000000243 solution Substances 0.000 claims description 24
- 210000004369 blood Anatomy 0.000 claims description 15
- 239000008280 blood Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 102000001554 Hemoglobins Human genes 0.000 claims description 11
- 108010054147 Hemoglobins Proteins 0.000 claims description 11
- 244000144977 poultry Species 0.000 claims description 6
- 102000035195 Peptidases Human genes 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 244000144972 livestock Species 0.000 claims description 5
- 229920001661 Chitosan Polymers 0.000 claims description 4
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims 2
- 230000002776 aggregation Effects 0.000 claims 1
- 238000004220 aggregation Methods 0.000 claims 1
- 230000001112 coagulating effect Effects 0.000 claims 1
- 235000015110 jellies Nutrition 0.000 description 50
- 239000008274 jelly Substances 0.000 description 49
- 238000000034 method Methods 0.000 description 23
- 239000000047 product Substances 0.000 description 19
- 235000013305 food Nutrition 0.000 description 14
- 239000000499 gel Substances 0.000 description 12
- 229920001282 polysaccharide Polymers 0.000 description 11
- 239000005017 polysaccharide Substances 0.000 description 11
- 150000004804 polysaccharides Chemical class 0.000 description 11
- 239000000284 extract Substances 0.000 description 10
- 238000004519 manufacturing process Methods 0.000 description 10
- 241001465754 Metazoa Species 0.000 description 8
- 239000001814 pectin Substances 0.000 description 8
- 229920001277 pectin Polymers 0.000 description 8
- 235000010987 pectin Nutrition 0.000 description 8
- 239000011550 stock solution Substances 0.000 description 8
- 229920001817 Agar Polymers 0.000 description 7
- 239000008272 agar Substances 0.000 description 7
- 235000010419 agar Nutrition 0.000 description 7
- 239000003795 chemical substances by application Substances 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 6
- 208000007502 anemia Diseases 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 239000006188 syrup Substances 0.000 description 6
- 235000020357 syrup Nutrition 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 239000003349 gelling agent Substances 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 210000004185 liver Anatomy 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 108010010803 Gelatin Proteins 0.000 description 4
- 244000141353 Prunus domestica Species 0.000 description 4
- 239000000783 alginic acid Substances 0.000 description 4
- 235000010443 alginic acid Nutrition 0.000 description 4
- 229920000615 alginic acid Polymers 0.000 description 4
- 229960001126 alginic acid Drugs 0.000 description 4
- 150000004781 alginic acids Chemical class 0.000 description 4
- 239000000679 carrageenan Substances 0.000 description 4
- 235000010418 carrageenan Nutrition 0.000 description 4
- 229920001525 carrageenan Polymers 0.000 description 4
- 229940113118 carrageenan Drugs 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000003599 food sweetener Nutrition 0.000 description 4
- 235000015203 fruit juice Nutrition 0.000 description 4
- 239000008273 gelatin Substances 0.000 description 4
- 229920000159 gelatin Polymers 0.000 description 4
- 235000019322 gelatine Nutrition 0.000 description 4
- 235000011852 gelatine desserts Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 4
- 239000013589 supplement Substances 0.000 description 4
- 239000003765 sweetening agent Substances 0.000 description 4
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 4
- 240000007154 Coffea arabica Species 0.000 description 3
- 206010022971 Iron Deficiencies Diseases 0.000 description 3
- 208000015710 Iron-Deficiency Anemia Diseases 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
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- 235000016213 coffee Nutrition 0.000 description 3
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- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- 244000247812 Amorphophallus rivieri Species 0.000 description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 2
- 241001474374 Blennius Species 0.000 description 2
- 239000005996 Blood meal Substances 0.000 description 2
- 241000207199 Citrus Species 0.000 description 2
- 229920002581 Glucomannan Polymers 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 229920002752 Konjac Polymers 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 229940023476 agar Drugs 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
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- 235000020971 citrus fruits Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
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- 238000009472 formulation Methods 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 229940046240 glucomannan Drugs 0.000 description 2
- 239000000252 konjac Substances 0.000 description 2
- 235000010485 konjac Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 235000011121 sodium hydroxide Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 description 1
- IMWCPTKSESEZCL-SPSNFJOYSA-H (e)-but-2-enedioate;iron(3+) Chemical compound [Fe+3].[Fe+3].[O-]C(=O)\C=C\C([O-])=O.[O-]C(=O)\C=C\C([O-])=O.[O-]C(=O)\C=C\C([O-])=O IMWCPTKSESEZCL-SPSNFJOYSA-H 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 235000015701 Artemisia arbuscula Nutrition 0.000 description 1
- 235000002657 Artemisia tridentata Nutrition 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 244000303965 Cyamopsis psoralioides Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 1
- 229920000926 Galactomannan Polymers 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 206010018910 Haemolysis Diseases 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 229920000715 Mucilage Polymers 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 201000002451 Overnutrition Diseases 0.000 description 1
- 241000124033 Salix Species 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 102000005158 Subtilisins Human genes 0.000 description 1
- 108010056079 Subtilisins Proteins 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 229940069428 antacid Drugs 0.000 description 1
- 239000003159 antacid agent Substances 0.000 description 1
- 230000004596 appetite loss Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 230000035606 childbirth Effects 0.000 description 1
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- 230000000378 dietary effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
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- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 1
- NPFOYSMITVOQOS-UHFFFAOYSA-K iron(III) citrate Chemical compound [Fe+3].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NPFOYSMITVOQOS-UHFFFAOYSA-K 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
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- 229910052749 magnesium Inorganic materials 0.000 description 1
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Description
〔1〕 発明の目的
本発明は、ヘム鉄を含有するゼリー状又はゲル
状加工食品に関する。
(産業上の利用分野)
本発明により得られた、ヘム鉄含有ゼリー状、
又はゲル状加工食品、鉄補給食品として用いら
れ、貧血の防止、それらの症状の改善を目的とし
て利用出来る。
(従来の技術)
(a) 多糖体:ゼリー化&ゲル化
植物由来の高分子な多糖体の利用は、低カロ
リー食品として、又は、ゼリー化、ゲル化剤と
して用いられてきている。
その代表的な成分としては、寒天やペクチ
ン、グルコマンナンなどがあり、これらの素材
は、ダイエツト食品と呼ばれる、さまざまな加
工形態の食品に用いられてきた。
とくに最近では、肥満体の防止のために、ゼ
リー状、あるいはゲル形成能を持つた植物由来
の高分子な多糖体が注目されるに至り、寒天、
カラギーナン、又は海藻由来の多糖体(アルギ
ン酸)を含む抽出物、果皮から果実から得られ
たペクチン、あるいはペクチンを主体に含むエ
キス(例えば、プルーンエキス、その他の果
実、柑橘類の果皮から得られたエキス)は、甘
味を抑えた、ゼリー状ゲル状形態の加工食品、
又は菓子類として年々需要が伸びている。
又、食品加工や菓子加工において、これらの
多糖体を用いた、ゼリー化、ゲル化能を応用し
た製品は、プラスチツク製のさまざまな形態の
密閉容器が開発されるに至り、長期間にわたる
保存が可能となつたことから、今後、さらに伸
びるのもと予想されている。
尚、食品加工や菓子加工分野においては、ゲ
ルとの表現は用いられず、ゲル形成状態にある
もの、あるいは水分を多量に含んだ状態にある
ゼリー状、又はゲル状にある製品については、
これらを通常、「生ゼリー」と呼んでいる。
これに対して、ゼリー状にあつて、乾燥脱水
をはかつた製品については、およそ水分含量の
目安として、30%以下のものについては、通
常、「乾燥ゼリー」と呼ばれている。
(b) 貧血と鉄補給
飽食の時代と言われる現代では、肥満の増加
とともに偏食による栄養過多、栄養失調も大き
な問題となつている。
日本では、調理法の変化や、コンビニエンス
フードの発達の一方で、食物繊維の摂取不足、
鉄、マグネシウム、亜鉛など微量金属の摂取不
足などが深刻になつてきており、特に小児や女
性の間で鉄不足による潜在性鉄欠乏、鉄欠乏性
貧血者の増加が目立つてきている。
尚、貧血の予防や治療には、古来から家畜、
家禽類のレバーを食べることが有効であるとさ
れているが、貧血の予防、貧血症の治療の為だ
からといつて、レバー料理を頻繁に摂ること
は、味、嗜好性の点から難しく、日常の食事行
動の範ちゆうで、過不足なく鉄を摂取できる食
物の提供が望まれていた。
このような食事による鉄摂取不足を補うた
め、鉄補助食品又は鉄強化剤として、動物レバ
ー加工品、動物血粉加工品や硫酸第1鉄、クエ
ン酸鉄、フマール酸鉄などの無機有機鉄(以
下、便宜上、非ヘム鉄と述べる)剤などが市場
に提供されている。
又、鉄欠乏性貧血症の治療に当つては、非ヘ
ム鉄を含有した医薬品の投与が一般的である
が、これらの非ヘム鉄は、概して体内での吸収
が低く、治療を目的とするためには、相当の長
期にわたつて、多量に服用する必要があつた。
又、非ヘム鉄は、消化器官に対する影響も大
きく、極度の胃腸障害、食欲不振、便秘などの
副作用を発現させることが多い。
このため、非ヘム鉄剤の投与に当つては、胃
腸粘膜保護剤や制酸剤などの併用が不可欠で、
一般的な食品の概念からは程遠いものである。
一方、動物レバーや血粉の加工品では、前述
のような心配はないが、単位重量当りに含まれ
る鉄の量が低く、一日の必要量をこれによつて
補うには、相当量を食する必要があり、やは
り、理想的な鉄供給剤とは言い難い。
そこで、本発明者らは先に、特願昭62−
113217号をもつて、動物血液中のヘモグロビン
を蛋白分解酵素を用いて、酵素分解し、ヘム鉄
が単位当りに含まれる鉄含量を極めて高くし、
なおかつ、血液由来物特有の生臭さなど、動物
臭のほとんど無いヘム鉄の新規な製造方法を開
発し、又、特願昭62−130658号によつて、上記
で得られたヘム鉄をマヨネーズ等の加工食品に
用いることに成功した。
ここで用いたヘム鉄は、含有する鉄含量が高
いため、潜在性鉄欠乏や鉄欠乏症貧血の改善を
目的として、投与する場合においても、その量
はごくわずかで足り、又、味、臭いなどの遮断
に何ら特別の配慮をする必要もない。
さらに、ヘム鉄の最も大きな特徴として、非
ヘム鉄にみられるような服用による胃腸障害が
ないことも挙げられる。
(発明が解決しようとする課題)
そこで、本発明者らは、ヘム鉄をさらに有効利
用することを目的とし、その的をゼリー化、又は
ゲル化加工食品、あるいは菓子類に配合しようと
した。
すなわち、少ない量で満腹感を与え、しかも低
カロリーである、公知なゼリー化又はゲル化剤と
して用いられてきたところの、多糖体成分をもと
に、これにヘム鉄を加えて、おいしく食べられる
加工食品への応用である。
本発明では、公知のゼリー化又はゲル化法をも
つて、作られるゼリー状、又はゲル状加工食品の
中にヘム鉄を含有させることを試みたわけである
が、これまでに、ヘム鉄を含有してなるゼリー状
ゲル状加工食品は見当らなかつた。
〔ロ〕 発明の構成
本発明はヘム鉄を含有するゼリー状又はゲル状
加工食品にある。
本発明についてさらに詳記するために、実施例
等をもつて、以下に述べる。
(課題を解決するための手段)
(a) ゼリー化又はゲル化剤の選択
いわゆる生ゼリーや乾燥ゼリーの製造に当つ
て用いられる公知な素材であれば、とくに限定
されることはなく、植物系の多糖体であれば、
寒天、カラギーナン、アルギン酸、あるいは各
種海藻類から得られた、粘液多糖体を含む抽出
エキス、ペクチン、あるいは、それを含む果実
又は果皮抽出エキス、例えばプルーン等のエキ
ス、柑橘類の果皮から得られたエキス、コンニ
ヤクイモから得られるグルコマンナン、グアー
種子から得られたガラクトマンナンなどをベー
ス剤として用いることが出来る。又、場合によ
つては、動物の皮膚等から得られた、ゼラチン
などを用いても良い。
(b) ヘム鉄の選択
市場には、種々の方法によつて、抽出又は製
造されたヘム鉄が提供されているが、これらを
上記のゼリー又はゲルベースに配合して用いよ
うとした場合、製造工程中の加熱、乾燥、凝固
処理等によつて、ヘム鉄特有の血液臭、味など
が増強し、食品としての価値を失いかねない状
態にあつた。
又、一日当りの鉄の必要量は、成人男性で1
mg、成人女性では2mgであり、生物学的吸収率
を考えあわせた場合、ヘム鉄の場合でも、3〜
6mgの鉄の補給を考えなければならない。
このような場合、ゼリー、ゲルベースへのヘ
ム鉄の配合量はかなりの量になつてしまいかね
ない。
したがつて、配合させるヘム鉄は、未処理
(この場合の未処理とは、酵素分解などのなさ
れていないヘモグロビン=鉄分0.24W/W%な
どを言う)赤血球などよりも、何らかの処理に
よつて、単位当りの鉄含量が高められたヘム鉄
であることが望ましい。
そこで本発明者らは、鉄強化ゼリー又はゲル
化加工食品の製造に当つて、特願昭62−113217
号によつて得られる、血液由来物特有の味、臭
いがほとんど無く、しかも鉄含量の高いヘム鉄
又は、新しい製造法によつて得られるヘム鉄溶
液を採用した。
(c) ヘム鉄又はヘム鉄溶液の製法
家畜類又は家禽類の血液をもとに、血餅を得
る。血餅は血液の新鮮なものほど良く、遠心分
離機にかけて分離することが出来る。
例えば、牛又は豚の血液1000Kgから、血餅が
約400Kg、家禽類ではニワトリなどの血液1000
Kgから、150〜200Kg程度が得られる。
次に、血餅400Kgに対して、2.5倍量の水を加
えて溶血を行い、蛋白分解酵素(例えばアルカ
ラーゼ0.6L:ノボ社製)12Kgを添加する。この
際、あらかじめ溶血溶液のPHを苛性ソーダを適
量用いて、8.5に調整した後、撹拌下で添加を
行う。
又、反応温度は50℃、反応時間5時間程度で
行う。反応(加水分解)終了後は、系中の温度
を約80℃に上昇させ、酵素の失活を行つた後、
温度を室温に戻す。
次に塩酸を適量用いて、系中のPHを4.0以下
に調整する。これによつて、ヘム鉄が析出され
る。この工程において析出したヘム鉄を回収し
て、数回の水洗を行い、精製水約750Kg中に添
加して分散させ、再び苛性ソーダの適量を用い
て、系中のPHを7.0付近に上昇させることによ
つて、溶解したヘム鉄溶液約800Kgを得る。
この溶液を用いるか、あるいは、上記工程中
において析出したヘム鉄を回収して、キトサン
を少量溶解した水溶液中に、添加しながら撹拌
し、系中のPHを7.0付近に上昇した後、凝集物
状となつて形成されたヘム鉄(湿体重量にして
約200Kg)を回収し、水洗を行つた後、減圧乾
燥によつて乾燥を行い、これを粉砕して得たヘ
ム鉄(収量35〜40Kg)を用いる。
上記工程においては、血液から血餅を経て、
ヘム鉄を得る製造手段を示したが、これにこだ
わる必要はなく、ヘモグロビンからヘム鉄を得
ても良い。
その場合、ヘモグロビンの粉末からヘム鉄を
得るに当つては、ヘモグロビンに対して、2.0
〜2.5倍量の水を加えた溶液をもとに、以下の
操作は上記に示したごとく、酵素分解等の手段
を行うことによつてヘム鉄溶液、あるいは、ヘ
ム鉄粉末となすことが出来る。
尚、ヘモグロビンの粉末150Kgから、ヘム鉄
の粉末は35〜40Kgが得られる。
前記工程によつて得られたヘム鉄溶液、ある
いは、キトサン溶液を用いて得られた、ヘム鉄
粉末の、鉄含有量は次表(第1表)のごとくと
なり、鉄含量が高いことである。
すなわち、ヘモグロビン中に有する蛋白:グ
ロビンが切断され、除去がスムーズに行なわれ
た状態にあるために、これに伴つて、鉄として
定量するとき、高含有したヘム鉄となつて得ら
れることである。
[1] Object of the Invention The present invention relates to a jelly-like or gel-like processed food containing heme iron. (Industrial Application Field) Heme iron-containing jelly obtained by the present invention,
Alternatively, it can be used as a gel-like processed food or an iron supplement food, and can be used to prevent anemia and improve its symptoms. (Prior Art) (a) Polysaccharides: Jelly and Gelling Plant-derived polymeric polysaccharides have been used as low-calorie foods or as jelly or gelling agents. Typical ingredients include agar, pectin, and glucomannan, and these materials have been used in various processed foods called diet foods. In particular, recently, plant-derived high-molecular polysaccharides with jelly-like or gel-forming ability have attracted attention in order to prevent obesity.
Extracts containing carrageenan or polysaccharides (alginic acid) derived from seaweed, pectin obtained from fruit peels, or extracts containing mainly pectin (e.g., prune extract, extracts obtained from other fruits, citrus peels) ) is a processed food in the form of a jelly with reduced sweetness.
The demand for confectionery is increasing year by year. In addition, in food processing and confectionery processing, products using these polysaccharides and applying their jelly-forming and gel-forming abilities have been developed in various types of airtight containers made of plastic, making it possible to store them for long periods of time. Now that this has become possible, it is expected that it will grow even further in the future. In addition, in the food processing and confectionery processing fields, the expression "gel" is not used, but for products that are in a gel-forming state, jelly-like state containing a large amount of water, or gel-like products,
These are usually called "raw jelly." On the other hand, products that are in the form of jelly and have been dried and dehydrated are usually referred to as "dry jelly" if they have a moisture content of 30% or less. (b) Anemia and iron supplementation In today's world, which is said to be an age of satiation, obesity is increasing and overnutrition and malnutrition due to unbalanced diets are becoming major problems. In Japan, despite changes in cooking methods and the development of convenience foods, there is a lack of dietary fiber intake,
Inadequacies in the intake of trace metals such as iron, magnesium, and zinc are becoming more serious, and the number of people with latent iron deficiency and iron deficiency anemia due to iron deficiency is increasing, especially among children and women. In addition, since ancient times, livestock,
Eating poultry liver is said to be effective, but even if it is for the prevention or treatment of anemia, it is difficult to consume liver dishes frequently due to taste and palatability. It has been desired to provide foods that allow people to take in just the right amount of iron within their daily eating habits. In order to compensate for this lack of dietary iron intake, iron supplements or iron fortifiers include processed animal liver products, processed animal blood meal products, and inorganic organic iron (hereinafter referred to as "ferrous iron") such as ferrous sulfate, iron citrate, and iron fumarate. , non-heme iron (for convenience, referred to as non-heme iron) are available on the market. Furthermore, 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 achieve this, it was necessary to take large doses over a considerable period of time. In addition, non-heme iron has a large effect on the digestive organs, and often causes side effects such as severe gastrointestinal disorders, loss of appetite, and constipation. For this reason, when administering non-heme iron, it is essential to use gastrointestinal mucosal protectants and antacids in combination.
It is far from the concept of common food. On the other hand, processed products made from animal liver and blood meal do not pose the above concerns, but the amount of iron contained per unit weight is low, and in order to supplement the daily requirement with these products, a considerable amount of iron must be eaten. After all, it is difficult to say that it is an ideal iron supply agent. Therefore, the present inventors first applied for patent application No. 1983-
No. 113217, by enzymatically decomposing hemoglobin in animal blood using proteolytic enzymes to extremely increase the iron content per unit of heme iron,
In addition, we have developed a new method for producing heme iron that has almost no animal odor, such as the fishy odor characteristic of blood-derived products.In addition, we have developed a new method for producing heme iron that has almost no animal odor, such as the fishy odor characteristic of blood-derived products. It was successfully used in processed foods. 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 important feature of heme iron is that it does not cause gastrointestinal problems when taken, which is the case with non-heme iron. (Problems to be Solved by the Invention) Therefore, the present inventors aimed to utilize heme iron more effectively and tried to incorporate it into jelly or 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 can be eaten deliciously. This is an application to processed foods. In the present invention, an attempt was made to incorporate heme iron into a jelly-like or gel-like processed food produced using a known jelly-forming or gelling method. I could not find any jelly-like gel-like processed foods. [B] 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-forming or gelling agent There is no particular limitation as long as it is a known material used in the production of so-called fresh jelly or dry jelly, and plant-based If the polysaccharide is
Agar, carrageenan, alginic acid, or extracts containing mucilage polysaccharides obtained from various seaweeds, pectin, or fruit or peel extracts containing the same, such as extracts from prunes, etc., and extracts from citrus peels. , glucomannan obtained from konjac root, galactomannan obtained from guar seeds, etc. can be used as the base agent. In some cases, gelatin obtained from animal skin or the like may also be used. (b) Selection of heme iron There are heme iron extracted or produced by various methods on the market, but if you try to use them by blending them into the above jelly or gel base, Due to heating, drying, coagulation, etc. during the process, the characteristic blood odor and taste of heme iron were enhanced, and the product was in danger of losing its value as a food product. In addition, the required amount of iron per day is 1 for adult men.
mg, and 2 mg for adult women, and when considering the biological absorption rate, even in the case of heme iron, it is 3 to 3 mg.
I have to consider supplementing with 6mg of iron. In such a case, the amount of heme iron added to the jelly or gel base may be quite large. Therefore, the heme iron to be blended is from untreated (in this case, untreated means hemoglobin that has not been enzymatically decomposed, etc. = iron content 0.24W/W%, etc.) than from red blood cells that have undergone some kind of treatment. , heme iron with increased iron content per unit is desirable. Therefore, the present inventors applied for patent application No. 62-113217 in the production of iron-enriched jelly or gelled processed food.
We adopted heme iron, which has almost no taste or odor characteristic of blood-derived substances and has a high iron content, or a heme iron solution obtained by a new manufacturing method. (c) Method for producing heme iron or heme iron solution Blood clots are obtained from the blood of livestock or poultry. The fresher the blood, the better, and clots can be separated using a centrifuge. For example, 1000 kg of blood from cows or pigs yields about 400 kg of blood, and 1000 kg of blood from poultry such as chickens.
From Kg, you can get about 150-200Kg. Next, 2.5 times the amount of water is added to 400 kg of blood clot to perform hemolysis, and 12 kg of proteolytic enzyme (for example, Alcalase 0.6 L, manufactured by Novo) is added. At this time, the pH of the hemolytic solution is adjusted in advance to 8.5 using an appropriate amount of caustic soda, and then the solution is added under stirring. Further, the reaction temperature is 50°C and the reaction time is about 5 hours. After the reaction (hydrolysis) is complete, the temperature in the system is raised to approximately 80°C to deactivate the enzyme, and then
Return the temperature to room temperature. Next, use an appropriate amount of hydrochloric acid to adjust the pH in the system to 4.0 or less. As a result, heme iron is precipitated. Collect the heme iron precipitated in this process, wash it with water several times, add it to about 750 kg of purified water and disperse it, and use an appropriate amount of caustic soda again to raise the pH in the system to around 7.0. Approximately 800 Kg of dissolved heme iron solution is obtained. Either use this solution or collect the heme iron precipitated during the above process and add it to an aqueous solution containing a small amount of chitosan while stirring to raise the pH of the system to around 7.0, and then Heme iron (approximately 200 kg in wet weight) was collected, washed with water, dried under reduced pressure, and crushed to produce heme iron (yield: 35 ~ 40Kg) is used. In the above process, from blood to blood clot,
Although the production method for obtaining heme iron has been shown, 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, 2.0
Based on a solution containing ~2.5 times the volume of water, the following operations can be made into a heme iron solution or heme iron powder by performing enzymatic decomposition or other means as shown above. . In addition, 35 to 40 kg of heme iron powder can be obtained from 150 kg of hemoglobin powder. The iron content of the heme iron solution obtained by the above process or the heme iron powder obtained using the chitosan solution is as shown in the following table (Table 1), which means that the iron content is high. . In other words, the protein in hemoglobin: Globin is cleaved and removed smoothly, so when it is quantified as iron, it is obtained as heme iron with a high content. .
【表】
(d) 主なゼリー又はゲル化剤の物性
乾燥ゼリー、生ゼリーと一般的に呼ばれる加
工食品においては、種々の多糖体が利用されて
いるが、そのベース(原液)の調整に当つて、
代表的なものをあげれば、次表(第2表)のご
とくのものがある。
第2表中には、それらの主な物性等について
示したが、これらの性質を利用して、さまざま
な強度のゼリー化、ゲル化食品を製することが
出来る。[Table] (d) Physical properties of main jellies or gelling agents Various polysaccharides are used in processed foods commonly referred to as dried jelly or fresh jelly. Then,
Some typical examples are shown in the following table (Table 2). Table 2 shows their main physical properties, and these properties can be used to produce jelly and gelled foods of various strengths.
【表】【table】
【表】
(e) ゼリー又はゲル化食品への配合に当つてゼリ
ー状やゲル状形態の加工食品は、これを型くず
れしないで保つため、さまざまな素材を用いた
密閉容器の開発によつて、非常に柔らかい型く
ずれしやすいタイプのゼリーやゲル状形態の製
品を容易に製造することが可能となつてきてい
る。
すなわち、これらの容器内にゼリーやゲルの
原液を注入充填し、密閉下、又は開封下で、適
応した温度の調整をもつて、柔軟ないずれのタ
イプの製品も加工出来るに至り、ジヤム、マー
マレードと言つたタイプのものから、プリンや
豆腐タイプのもの、あるいはコンニヤクタイ
プ、ウイロウやヨウカンのタイプのものなど、
さまざまなやわらかさの加工が出来るようにな
つている。
ここでは、乾燥工程を得てゼリー中の水分を
発散させてなる、いわゆる乾燥ゼリー等、2〜
3の例について示すも、本発明は、これらの実
施例に示される、製造法に限定されるものでは
なく、
例えば、植物や動物由来の水溶性の蛋白質:
グルテン、アルブミン、ゼラチン、卵白、豆乳
などをベースとして加工されたもの、あるい
は、これらの素材に、前表(第2表)中に示
す、ゼリー化又はゲル化剤を、適宜、混和して
得られたものなど、何ら限定する必要はない。
但し、上述した水溶性蛋白質の混在下のゼリ
ー又はゲル形成加工食品中にあたつては、原液
のPH、あるいは加温、加熱等の工程中にあつ
て、ヘム鉄の有する本来の色調である黒褐色又
は黒緑色、あるいは希釈されるとき水溶液中に
あつては、黄緑色を呈するも、この場合、水溶
性の蛋白質と反応して、透き通つたピンク系色
になる場合がある。
これは、ヘム鉄の製造上の特有の蛋白質との
結合性にあり、ヘム鉄の微量添加は、これらの
製品の着色材としても利用が可能である。
例えば、ゼリー又はゲル化のための溶液(原
料)中に、ゼラチンが配合された系中にあつ
て、ある種の有機酸が加えられた場合などで
は、ヘム鉄はピンク系の色調を呈し、イメージ
の良好な製品化を可能とする。
ゼリー化又はゲル化する加工食品の製造手段
としては、例えば、出願人に係る特許公報昭56
−9292号において開示されたゼリー菓子の製造
法があり、これによれば、合理的かつ、品質的
にも一定に保持された製品を得ることが出来
る。
基本的にはゼリー化のための原液:ゼリー液
を調整し、型枠容器に注入し、冷却凝固させた
後、型枠容器内の強固ゼリーを取り出し、オブ
ラートシートで被着して、乾燥を行うことによ
つて、乾燥ゼリータイプのゼリー状加工食品が
得られる。
又、上記工程中、所定の型枠容器に冷却凝固
したものは、そのままゼリー状又はゲル状の水
分の多い加工食品となる。
ここでは、まずゼリーベースとして、水中に
寒天とペクチンを用いた例を示す。
実施例 1
すなわち、ゼリー原液の処方中には、寒天、ペ
クチンを用い、さらにプルーン果肉エキス、甘味
剤(水飴など)、酸味剤、香料など、必要に応じ
て添加し、又、ヘム鉄としては、前記した方法に
よつて得られた溶液、又は粉末を用い、ヘム鉄量
に換算して、0.03〜0.6%を加え、ゼリー原液を
製する。次に、この原液を加熱煮詰めるか、真空
濃縮を行う。
真空濃縮は、最善な方法であり、適度に濃縮が
出来た後は、次に20〜30℃(好ましくは20℃)に
おいて、約10時間程度の冷却を行い、凝固を完了
する。
これによつて、いわゆる生ゼリーと呼ばれる、
ゼリー状又はゲル状形態のヘム鉄含有加工食品が
得られる。
ここで得られる凝固したゼリーを、さらに乾燥
質において、充分な時間をかけて水分が30%以下
(好ましくは20〜25%以下)になるまで乾燥する
ことによつて、ヘム鉄含有乾燥ゼリー状タイプの
加工食品とすることが出来る。
実施例 2
水中にペクチンをベース剤となし、これにフル
ーツ果汁又は果肉と酸味剤を加えた系中に、ヘム
鉄溶液、又はヘム鉄(前項中に示す方法によつて
得られたもの)を適量加えた後、砂糖、水飴、麦
芽糖などの甘味剤を加えた、ゼリー原液を作り、
煮詰めてゼリー状又はゲル状形態の加工食品とな
す。
尚、乾燥ゼリータイプの加工食品とするには、
実施例1に示すごとく、乾燥においては、低い温
度でゆつくりと、時間をかけて乾燥することによ
つて、歯ごたえのある柔軟性に富む加工食品とな
すことが出来る。
実施例 3
水中にベース剤として、カラギーナン、又はア
ルギン酸、あるいは、両方を用いて、さらにロー
カストガムを併用して、さらに果汁、発酵乳、コ
ーヒーエキス等を必要に応じて添加し、ヘム鉄溶
液、ヘム鉄(前項中に示す方法によつて得られた
もの)を、適量加えた後、ここで得られたゼリー
原液を、加熱溶解タンク内で製し、容器内に充填
密閉し、熱湯殺菌後、冷却を行う。
これによつて、水分の多いヘム鉄含有ゼリー状
又はゲル状の加工食品を得る。
実施例 4
水中にベース剤としてゼラチンを用い、温湯中
で膨潤をはかり、別に砂糖、水飴その他の甘味剤
等を煮詰めた溶液(80℃前後に保つ)を、適量膨
潤液中に添加し、必要に応じて、さらに、果汁ワ
イン、コーヒー、酸味剤その他各種の飲料素材を
加えて、次に、ヘム鉄溶液又はヘム鉄(前項中に
示す方法によつて得られたもの)を適量加えた
後、容器に充填、冷却を行う。
これによつて、ゼリー状又はゲル状の形態にあ
るヘム鉄含有加工食品が得られる。
尚、これらの形態に加工されたものは、スプー
ンなどを用いて食べる、いわゆるデザートゼリー
と呼ばれるタイプのものとなる。
実施例 5
生あん、砂糖、水飴に、ベース剤として寒天を
用い、水中にヘム鉄溶液又はヘム鉄(前項中に示
す方法によつて得られたもの)を、寒天と共に溶
解を行い、混和した後、煮詰める。煮詰めた後、
容器内に充填、密閉、冷却して凝固を行う。
これによつて、ヘム鉄を含有するゲル状タイプ
の加工食品が得られる。
生あんや砂糖、水飴等の量は適宜増減し、ある
いは生あんなどに替えて、他の穀類粉末(小麦、
米、ハトムギ、大豆など)や、その他、各種の果
汁飲料、コーヒー、紅茶、緑茶などを添加しても
良い。
以上、ヘム鉄を含有するゼリー状又はゲル状に
加工された食品の製造法について示したが、これ
らの基本的な手段は、いずれも公知であり、ヘム
鉄は、そのいずれの形態ものにも用いることが出
来る。
本発明者らは、ヘム鉄の添加によつて、特有の
クサミのある味が、とくに加熱工程を加えると
き、増強することから、その解決策を求めてきた
が、前項Cで開示するヘム鉄を用いることによつ
て、ほとんど無味に近い状態に、加工することが
出来ることに成功した。
次表(第3表)は、実施例1をもとに得られた
乾燥タイプのゼリー化された加工食品の味の評価
に関する成績結果である。
すなわち、前項Cによるヘム鉄を用いたもので
は、まつたく何の抵抗もなくおいしく食べられる
ことである。
第3表に示す試験法(評価)は、小学生10名成
人女性10名、成人男性10名のモニターにより、試
食してもらい、評価に当つては、何の抵抗感もな
くおいしく食べられたと答えたものを、表中では
「優」で示し、変つた味が、わずかにすると答え
たものを「良」、生臭い味がすると答えたものに
ついては「可」で示し、それぞれの数値は、その
解答者の人数を示す。
尚、処方中の系に配合(添加)したヘム鉄(検
体)は、実施例1のゼリー原液中に、それぞれヘ
ム鉄に換算して、0.06%を添加し、甘味剤は水
飴、麦芽糖、それに、プルーン果肉、天然香料を
加えて得られたもので実施した。[Table] (e) When blending into jelly or gelled foods In order to keep processed foods in jelly or gel form without losing their shape, the development of airtight containers using various materials has enabled It has become possible to easily produce products in the form of jelly or gel that are very soft and easily deformed. In other words, it has become possible to process any type of flexible product by injecting and filling these containers with undiluted jelly or gel solution and adjusting the temperature under closed or unsealed conditions. From the pudding and tofu types, to the konjac type, willow and sagebrush types, etc.
It is now possible to process various types of softness. Here, so-called dry jelly, etc. made by obtaining a drying process and releasing the moisture in the jelly, etc.
However, the present invention is not limited to the production methods shown in these Examples. For example, water-soluble proteins derived from plants and animals:
Processed products based on gluten, albumin, gelatin, egg white, soy milk, etc., or obtained by mixing these materials with appropriate jelly-forming or gelling agents shown in the preceding table (Table 2). There is no need to limit what is given. However, in the case of jelly or gel-forming processed foods mixed with the water-soluble proteins mentioned above, the original color tone of heme iron is determined by the pH of the stock solution or during heating, heating, etc. When diluted in an aqueous solution, it exhibits a blackish-brown or black-green color, or a yellow-green color, but in this case, it may react with water-soluble proteins and turn into a clear pinkish color. This is due to the binding property of heme iron with proteins that is unique to the manufacturing process, and the addition of a small amount of heme iron can also be used as a coloring agent for these products. For example, when a certain type of organic acid is added to a gelatin-containing solution (raw material) for jelly or gelling, heme iron exhibits a pinkish color. Enables commercialization with a good image. As a means for producing processed foods that become jelly or gel, for example, the applicant's Patent Publication No. 56
There is a method for manufacturing jelly confectionery disclosed in No. 9292, and according to this method, it is possible to obtain a product that is rational and whose quality is kept constant. Basically, the stock solution for making jelly: prepare the jelly liquid, pour it into a mold container, cool and solidify it, then take out the strong jelly in the mold container, cover it with an wafer sheet, and dry it. By carrying out this process, a dried jelly-type jelly-like processed food can be 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 the formulation of the jelly stock solution, agar and pectin were used, and prune pulp extract, sweeteners (such as starch syrup), acidulants, flavorings, etc. were added as necessary, and heme iron was Using the solution or powder obtained by the method described above, 0.03 to 0.6% of heme iron is added to prepare a jelly stock solution. Next, this stock solution is heated and boiled down or vacuum concentrated. Vacuum concentration is the best method, and after a suitable concentration is achieved, cooling is performed at 20 to 30°C (preferably 20°C) for about 10 hours to complete solidification. Due to this, it is called so-called raw jelly.
A heme iron-containing processed food in the form of a jelly or gel is obtained. The solidified jelly obtained here is further dried in a dry condition for a sufficient period of time until the moisture content becomes 30% or less (preferably 20 to 25% or less) to form a heme iron-containing dry jelly. It can be made into a type of processed food. Example 2 A heme iron solution or heme iron (obtained by the method shown in the previous section) was added to a system containing pectin as a base agent in water, to which fruit juice or pulp and an acidulant were added. After adding an appropriate amount, sweeteners such as sugar, starch syrup, and maltose are added to make a jelly stock solution.
It is boiled down to produce a processed food in the form of jelly or gel. In addition, in order to make a dried jelly type processed food,
As shown in Example 1, by drying slowly at a low temperature and over a long period of time, processed foods with a chewy texture and flexibility can be obtained. Example 3 Using carrageenan, alginic acid, or both as a base agent in water, and further using locust gum in combination, and adding fruit juice, fermented milk, coffee extract, etc. as necessary, a heme iron solution, After adding an appropriate amount of heme iron (obtained by the method shown in the previous section), the resulting jelly stock solution was prepared in a heated melting tank, filled and sealed in a container, and sterilized with boiling water. , perform cooling. In this way, a jelly-like or gel-like processed food containing heme iron with a high moisture content is obtained. Example 4 Gelatin is used as a base agent in water, swelling is measured in warm water, and an appropriate amount of a solution (maintained at around 80°C) containing sugar, starch syrup, and other sweeteners is added to the swelling solution as needed. Depending on the situation, fruit juice wine, coffee, acidulant and other various beverage materials are added, and then an appropriate amount of heme iron solution or heme iron (obtained by the method shown in the previous section) is added. , filling the container and cooling. 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 down,
Fill the container, seal it, cool it, and solidify. As a result, a gel-like processed food containing heme iron can be obtained. Adjust the amounts of raw bean paste, sugar, starch syrup, etc. as appropriate, or use other grain powders (wheat, wheat, etc.) instead of raw bean paste, etc.
Rice, pearl barley, soybeans, etc.), various fruit juice drinks, coffee, black tea, green tea, etc. may also 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 well known, and heme iron can be produced in any form. It can 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, we were able to successfully process it into a state that is almost tasteless. The following 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 above item C can be eaten deliciously without any resistance. The test method (evaluation) shown in Table 3 was tested by 10 elementary school students, 10 adult women, and 10 adult men. In the table, those who answered that the taste had a slight change of taste are designated as "excellent," those that answered that the taste was slightly changed are designated as "good," and those that had a fishy taste are designated as "fair." Indicates the number of respondents. The heme iron (sample) added to the system in the formulation was 0.06% in terms of heme iron in the jelly stock solution of Example 1, and the sweeteners were starch syrup, maltose, and , prune pulp, and a product obtained by adding natural flavor.
【表】【table】
【表】
〔ハ〕 発明の効果
本発明は鉄補給機能をもつたゼリー状又はゲル
状加工食品となし、そのためにヘム鉄を使用した
ことにある。
すなわち、本発明によれば公知なゼリー状又は
ゲル状加工食品における、各種の食用グレードの
高分子な多糖体、あるいは蛋白質素材をもつて、
安価にして、容易に製造が可能である。
又、ダイエツトを目的とすれば、植物性の多糖
体:寒天、カラギーナン、アルギン酸、ペクチン
その他、植物由来の多糖体を用いることによつて
低カロリーの食品としての機能も付加されてお
り、ヘム鉄の利用に当つては、新しい市場を拡大
し、貧血症の防止を可能にすることができる。
ヘム鉄は体内の吸収が早く、健康管理の上から
も望ましいものと言える。
尚、処方上の目安は、例えば実施例1で示され
る形態の乾燥ゼリーでは、100g中にヘム鉄由来
の鉄分として、3〜50mg前後含まれるようにする
と良いと考えられる。
但し、最終製品の形態にもよるが、1日に必要
な鉄分の補給は、健康状態にあつて3〜6mg程度
とされる。
この量を仮にヘモグロビンを用いたとすれば、
その鉄量から換算すれば、1日量が1.25〜2gと
大変な量を必要とすることとなり、このような多
量を、加工食品中に用いようとすれば、配合が可
能であつても、前表(第3表)において示したご
とく、きわめてわずかな量でも、特異な生臭い味
を呈し、だれでも可食するには抵抗性がある。
これに対して、本発明によるヘム鉄は、前表
(第1表)に示すごとく、鉄含量も多いことから、
わずかな添加量で、必要とする量の鉄分の補給が
可能となり、当然、添加量が少なくてすむことと
なり、又、生臭い味をも減少することとなる。
さらに、本発明において示したヘム鉄によれ
ば、ゼリー化、ゲル化に当つて加熱を必要とする
場合にあつても、その系中で沈殿、析出を生じな
いことである。
すなわち、公知なヘモグロビン、あるいはヘム
鉄の中には、加熱によつて沈殿、析出(特異臭の
発生)等が見られることが多く、これにともなつ
て、仕上がつたゼリー又はゲルの味を、極度に悪
くすることとなり、製品化するのが困難であつた
が、本発明者らは、これらの欠点をクリアーした
ことにより、ヘム鉄の新しい応用分野を切り開く
ことを可能にした。
このことが本発明の大きな効果である。
又、本発明による形態がゼリー状やゲル状に加
工されていることから、子供から大人まで食べや
すい。
したがつて、その利用は学校給食、職場(事業
所)等において、鉄補給剤として、あるいは貧血
防止剤としても広く利用が可能であり、その市場
性は、一般家庭用から業務用まで、広く用いられ
るメリツトがあり、とくにレバーやホウレン草が
食べらない人々や、偏食がちの人々、あるいは産
前産後の女性の貧血症等の防止に役立つと共に、
さらに食肉加工において、排出された血液の有効
利用といつた観点からも、大きく貢献できるもの
と考えられる。[Table] [C] Effects of the Invention The present invention provides a jelly-like or gel-like processed food having an iron replenishing function, and uses heme iron for this purpose. That is, according to the present invention, various edible-grade polymeric polysaccharides or protein materials in known jelly-like or gel-like processed foods,
It can be manufactured easily and at low cost. 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 heme iron Its use could expand new markets and make it possible to prevent anemia. Heme iron is quickly absorbed by the body and is desirable from a health management perspective. As a prescription guideline, for example, in the dry jelly of the form shown in Example 1, it is considered that approximately 3 to 50 mg of iron derived from heme iron should be contained in 100 g. However, depending on the form of the final product, the daily intake of iron required is approximately 3 to 6 mg in a healthy state. If we use hemoglobin for this amount,
Calculating from the amount of iron, a huge amount of 1.25 to 2 g is required per day, and if such a large amount is to be used in processed foods, even if it is possible to incorporate it, As shown in the previous table (Table 3), even in a very small amount, it exhibits a peculiar fishy taste and is too edible for anyone to eat. On the other hand, the heme iron according to the present invention has a high iron content as shown in the previous table (Table 1), so
It is possible to replenish the required amount of iron with a small amount of addition, and naturally the amount of addition is small, and the fishy taste is also reduced. Furthermore, according to the heme iron shown in the present invention, even if heating is required for jelly formation or gelation, no precipitation or precipitation occurs in the system. In other words, in known hemoglobin or heme iron, precipitation or precipitation (occurrence of a peculiar odor) is often observed when heated, and this may cause the taste of the finished jelly or gel to deteriorate. 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 for everyone from children to adults to eat. Therefore, it can be widely used in school lunches, workplaces (offices), etc., as an iron supplement, or as an anemia prevention agent, and its marketability is wide ranging from general household use to commercial use. It has its merits, especially in preventing anemia among people who do not eat liver or spinach, people who tend to eat unbalanced foods, and women before and after childbirth.
Furthermore, it is thought that it will be able to make a significant contribution in terms of the effective use of discharged blood in meat processing.
Claims (1)
を蛋白分解酵素により加水分解し、鉄含量の高い
ヘム鉄を生成させた後、これを回収し、再度、水
中に分散し、系のPHを7付近に調節することによ
つて、溶解して得られたヘム鉄の溶液を含有する
ことを特徴とする、ゼリー状又はゲル状加工食
品。 2 家畜、家禽類の血液に含まれるヘモグロビン
を蛋白質分解酵素により加水分解し、鉄含量の高
いヘム鉄を生成させた後、これを回収し、再度、
水中に分散し、系のPHを7付近に調節することに
よつて、溶解して得られたヘム鉄溶液を、更に、
キトサン水溶液中に添加し、この懸濁液を、再
度、PH7付近に調節することによつて、凝集して
得られたヘム鉄を含有することを特徴とする、ゼ
リー状又はゲル状加工食品。 3 家畜、家禽類の血液に含まれるヘモグロビン
を蛋白質分解酵素により加水分解し、鉄含量の高
いヘム鉄を生成させた後、これを回収し、更に、
キトサン水溶液中に添加させた後、この懸濁液の
PHを7付近に調節することによつて、凝集して得
られたヘム鉄を含有することを特徴とする、ゼリ
ー状又はゲル状加工食品。[Scope of Claims] 1 Hemoglobin contained in the blood of livestock and poultry is hydrolyzed by proteolytic enzymes to produce heme iron with a high iron content, which is then collected and dispersed in water again, A jelly-like or gel-like processed food characterized by containing a solution of heme iron obtained by dissolving it by adjusting the pH of the system to around 7. 2. Hemoglobin contained in the blood of livestock and poultry is hydrolyzed using proteolytic enzymes to produce heme iron with high iron content, which is then collected and processed again.
The heme iron solution obtained by dissolving the heme iron solution by dispersing it in water and adjusting the pH of the system to around 7,
A jelly-like or gel-like processed food characterized by containing heme iron obtained by adding it to an aqueous chitosan solution and coagulating it by adjusting the suspension to around 7 again. 3 Hemoglobin contained in the blood of livestock and poultry is hydrolyzed with proteolytic enzymes to produce heme iron with a high iron content, which is then collected, and further,
After adding it to the chitosan aqueous solution, this suspension
A jelly-like or gel-like processed food characterized by containing heme iron obtained by aggregation by adjusting the pH to around 7.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63100775A JPH02203766A (en) | 1988-04-23 | 1988-04-23 | Hemoferrum-containing jelly or gelatinous processed food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63100775A JPH02203766A (en) | 1988-04-23 | 1988-04-23 | Hemoferrum-containing jelly or gelatinous processed food |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH02203766A JPH02203766A (en) | 1990-08-13 |
JPH0414951B2 true JPH0414951B2 (en) | 1992-03-16 |
Family
ID=14282854
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP63100775A Granted JPH02203766A (en) | 1988-04-23 | 1988-04-23 | Hemoferrum-containing jelly or gelatinous processed food |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH02203766A (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP6207922B2 (en) * | 2013-08-14 | 2017-10-04 | マルハニチロ株式会社 | Lever stab food that can be stored at room temperature for a long time |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5266672A (en) * | 1975-11-25 | 1977-06-02 | Davis Rachel D | Nutritious composition |
JPS57175126A (en) * | 1979-11-16 | 1982-10-28 | Puritsupusu Purigerieeru Ab | Hem iron-enhanced amino acid medicine and manufacture of same from hem protein |
JPH0413680A (en) * | 1990-05-02 | 1992-01-17 | Asahi Chem Ind Co Ltd | Production of hemoferrum complex |
-
1988
- 1988-04-23 JP JP63100775A patent/JPH02203766A/en active Granted
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5266672A (en) * | 1975-11-25 | 1977-06-02 | Davis Rachel D | Nutritious composition |
JPS57175126A (en) * | 1979-11-16 | 1982-10-28 | Puritsupusu Purigerieeru Ab | Hem iron-enhanced amino acid medicine and manufacture of same from hem protein |
JPH0413680A (en) * | 1990-05-02 | 1992-01-17 | Asahi Chem Ind Co Ltd | Production of hemoferrum complex |
Also Published As
Publication number | Publication date |
---|---|
JPH02203766A (en) | 1990-08-13 |
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