JPH11103824A - Food, beverage and feed containing iron-enriched dietary fibers - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a food, a beverage and a feed containing iron-enriched dietary fibers, useful for anemia, etc., capable of stably retaining a large amount of iron and effectively utilizing iron for organisms, by including iron-lactoferrin as an iron agent. SOLUTION: The food, the beverage and the feed contains iron-lactoferrin such as iron-lactoferrin in a not liberated state of iron in a lactoferrin solution as an iron agent obtained, for example, by dissolving lactoferrin in water, adding an iron compound to the solution to react lactoferrin with iron. The amount of ironlactoferrin is preferably in the range of 0.1-2,000 mg/100 g as the iron concentration of a final product.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to an iron agent,
The present invention relates to foods and drinks and feeds containing iron-enriched dietary fiber containing lactoferrin. The food and drink and feed containing the iron-enriched dietary fiber of the present invention have a characteristic that iron is effectively used even if dietary fiber is present.

[0002]

2. Description of the Related Art Since 1975, Japanese iron intake has been flat at around 100% of the iron requirement, and iron is a dietary nutrient that must be taken with care. It can be said that one. In addition, in the industrialized world, iron is often regarded as a nutrient that tends to be deficient in the world. In particular, development of iron-enriched foods and beverages and pharmaceuticals for people with anemia and pregnant women is expected. It is rare. Also, when raising domestic animals such as pigs, anemia during the infancy period is a serious problem, and there is a demand for the development of feeds that can effectively supply iron and their supplements.

[0003] By the way, as for other nutrients, it is desirable that iron, which is apt to be insufficient as a nutrient, be ingested little by little through all occasions to satisfy the required amount. Therefore, it is desirable to develop iron-enriched foods and beverages in which an iron agent is added to all forms of foods and beverages.

However, some foods and drinks include cereals, potatoes,
Some contain a large amount of dietary fiber such as seaweeds and cereals.In addition, some health foods and the like have fortified dietary fiber.In addition, some desserts include carrageenan and alginate. And dietary fibers such as pectin as stabilizers. And, even if an iron agent is added to the food or drink containing these dietary fibers, iron is adsorbed to the dietary fiber, and there is a problem that the iron of the iron agent added to the food or drink is not effectively used.

On the other hand, lactoferrin is known as a protein separated from secretions such as milk of mammals.
Lactoferrin usually has the ability to chelate 2 iron atoms per molecule, but by subjecting this lactoferrin to a specific treatment, a large amount of iron of at least 3 atoms per molecule can be stably retained. Can be prepared. For example, after dissolving lactoferrin in water, an iron compound is added thereto to react lactoferrin with iron, and iron in the lactoferrin solution in a non-free state iron-lactoferrin (Japanese Patent Application Laid-Open No. 4-141067),
After adding an iron salt to the lactoferrin solution, the lactoferrin powder obtained by stably retaining iron obtained by raising the pH of the solution with an alkali (Japanese Patent Application Laid-Open No. 7-17825), iron binds to lactoferrin via bicarbonate ions Heat-resistant iron-lactoferrin conjugate (JP-A-6-239900), carbonic acid and / or bicarbonate-iron obtained by mixing a solution containing iron with a solution containing carbonic acid and / or bicarbonate and lactoferrin -Lactoferrin complex (JP-A-7-304798)
No.).

[0006]

SUMMARY OF THE INVENTION The present inventors have conventionally
Intensive research has been conducted to develop iron-enriched dietary fiber-containing foods and beverages in which iron is added to dietary fiber-containing foods that had a problem that iron was not used effectively. By using iron-lactoferrin stably holding a large amount of iron as an iron agent to be used, it has been found that iron is effectively used without being adsorbed to dietary fibers. Then, they found that a feed containing dietary fibers also had the same effect, and completed the present invention. Therefore, an object of the present invention is to provide an iron-enriched dietary fiber-containing food / beverage product and feed using iron-lactoferrin stably retaining a large amount of iron as an iron agent.

[0007]

In the food and drink and feed containing the iron-enriched dietary fiber of the present invention, iron-lactoferrin stably holding a large amount of iron is used as an iron agent.
The iron-lactoferrin stably holding a large amount of iron is present in a state in which lactoferrins and iron are not released in a solution, for example, lactoferrin is dissolved in water. Thereafter, an iron compound was added thereto to react lactoferrin with iron, iron in the lactoferrin solution in a non-free state, iron-lactoferrin (Japanese Patent Application Laid-Open No. 4-141067), and an iron salt added to the lactoferrin solution. Thereafter, lactoferrin powder obtained by stably retaining iron obtained by raising the pH of the solution with an alkali (Japanese Patent Laid-Open No. 7-17825), a heat-resistant iron-lactoferrin conjugate in which iron is bonded to lactoferrin via bicarbonate ions
(JP-A-6-239900), a carbonic acid and / or bicarbonate-iron-lactoferrin complex obtained by mixing a solution containing iron with a solution containing carbonic acid and / or bicarbonate and lactoferrin (Japanese Patent Laid-Open No. Preferably, a heat-resistant iron-lactoferrin conjugate in which iron is bonded to lactoferrin via bicarbonate ion (Japanese Patent Laid-Open No. 6-23)
No. 9900) or a carbonic acid and / or bicarbonate-iron-lactoferrin complex obtained by mixing a solution containing iron with a solution containing carbonic acid and / or bicarbonate and lactoferrin (JP-A-7-304798) Gazette).

[0008] The heat-resistant iron-lactoferrin conjugate and the carbonic acid and / or bicarbonate-iron-lactoferrin complex have heat resistance, so that they have the characteristic that they do not precipitate when heated. It has excellent suitability as a food material that does not exhibit the astringent taste or metallic taste of iron. Furthermore, the carbonic acid and / or bicarbonate-iron-lactoferrin complex has such characteristics that precipitation does not occur in a wide pH range of pH 2.1 to 9.0 and high heat resistance does not disappear, so that it can be used as a wider food material. It is possible.

[0009] The iron-lactoferrin used as an iron agent in the present invention is lactoferrin isolated from secretions of milk and the like of mammals such as humans and cattle, transferrin isolated from blood and organs, and ovo isolated from eggs and the like. Using transferrin as a raw material, these lactoferrins are added to ferrous sulfate, ferrous gluconate, iron lactate, ferrous sodium citrate, iron ammonium citrate, ferric chloride, ferric nitrate, and ferrous sulfate. It is prepared by stably retaining a large amount of iron such as diiron.

[0010] Since methods for separating these lactoferrins in large quantities are already known, lactoferrins separated by any of these methods may be used. Alternatively, lactoferrins produced in microorganisms, animal cells, transgenic animals, and the like by genetic manipulation may be used. Furthermore, lactoferrin degradation products obtained by decomposing these lactoferrins with enzymes or the like may be used as lactoferrins.

When preparing a heat-resistant iron-lactoferrin conjugate or a carbonate and / or bicarbonate-iron-lactoferrin complex as iron-lactoferrin, carbonated water, sodium bicarbonate, potassium bicarbonate, and ammonium bicarbonate are used. , Sodium carbonate, potassium carbonate, ammonium carbonate, calcium carbonate, magnesium carbonate, or a mixture thereof. And these iron-
For the purpose of adjusting the pH of lactoferrin, sodium hydroxide, potassium hydroxide, ammonia, hydrochloric acid, acetic acid, citric acid, malic acid, lactic acid and the like may be used.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION The food and drink and feed containing iron-enriched dietary fiber of the present invention include corn hull, soy hull, barley bran, beer lees, starch-producing lees, sake lees, wine lees, soy sauce lees, seaweed, citrus fruits Iron that stably retains a large amount of iron in foods and drinks and feeds containing dietary fibers such as gizzards, cellulose, bean fiber, hemicellulose, pectin, alginate, gum, lignin, mannan, chitin, chitosan, polydextrose, etc. -A blend of lactoferrin to provide foods and beverages and feeds in which iron is effectively used even when dietary fibers are present. Then, the iron-enriched dietary fiber-containing food and drink and feed of the present invention are prepared by appropriately mixing iron-lactoferrin and dietary fiber-containing food and drink and feed materials, heat sterilizing if necessary, and filling the container. , Can be manufactured.

The amount of iron-lactoferrin to be added is not particularly limited, but is preferably added so that the iron concentration of the final product is about 0.1 mg / 100 g to 2,000 mg / 100 g.

Examples of the form of foods and beverages containing iron-enriched dietary fiber include bread, pasta, muffins, biscuits, cookies, cakes, oatmeal, juice, chocolate, cocoa, pudding, jelly, health foods, tablet confectionery and the like. And so on.

Hereinafter, the present invention will be described in detail with reference to Reference Examples, Examples and Test Examples.

[0016]

[Reference Example 1] A solution containing an iron-lactoferrin conjugate by dissolving 90 g of lactoferrin and 52 g of ferric chloride hexahydrate in 10 l of water and adding 5 g of sodium bicarbonate while stirring with a stirrer. Was prepared. Then, the solution containing the iron-lactoferrin conjugate was desalted and concentrated using an ultrafiltration membrane with a molecular weight of 5,000 cuts, and then watered to obtain a solution containing the iron-lactoferrin conjugate having a volume of 10 l.

The amount of iron contained in the solution containing the iron-lactoferrin conjugate was measured by an inductively coupled plasma emission spectrometer (ICP-AES).
It was 02 mg / 100 ml. The solution containing the iron-lactoferrin conjugate was tasteless and odorless despite containing a large amount of iron.

The solution containing the iron-lactoferrin conjugate was freeze-dried to obtain a powder, which was used when preparing the food and drink containing the iron-enriched dietary fiber of the present invention.

[0019]

[Reference Example 2] 400 g of sodium bicarbonate was added to 2 l of water,
In a supersaturated solution of sodium bicarbonate prepared by stirring with a stirrer, 90 g of lactoferrin and ferric chloride hexahydrate 5
A solution of 2 g in 8 l of water was added with stirring with a stirrer to prepare a solution containing the bicarbonate-iron-lactoferrin complex. The solution containing the bicarbonate-iron-lactoferrin complex was desalted and concentrated using an ultrafiltration membrane having a molecular weight of 5,000, and then water was added to obtain a solution having a volume of 10 l.

When the amount of iron contained in the solution containing the bicarbonate-iron-lactoferrin complex was measured by ICP-AES, the amount of iron was 101 mg / 100 ml. In addition, the solution containing the bicarbonate-iron-lactoferrin complex was tasteless and odorless despite containing a large amount of iron.

The solution containing the bicarbonate-iron-lactoferrin complex was freeze-dried into a powder, which was used to produce the iron-enriched dietary fiber-containing food or drink of the present invention.

[0022]

EXAMPLE 1 200 g of the bicarbonate-iron-lactoferrin complex powder (about 10% as iron) obtained in Reference Example 2 was mixed with 10 kg of barley bran (70% of total dietary fiber), and 2 mg per gram of total solids Of iron-enriched dietary fiber containing iron.

[0023]

[Test Example 1] A 21-day-old Wistar female rat (manufactured by Nippon Charles River) immediately after weaning, having a body weight of 45 to 50 g was selected and subjected to an iron-free diet (iron content: 0.25 mg / 100 g feed, manufactured by Oriental Yeast Kogyo) ) Was administered for 2 weeks to produce anemic rats having a blood hemoglobin value of 7 g / 100 ml or less.

Each group consisted of 5 to 8 rats, and the following test samples were administered to carry out animal experiments. Test sample 1: No iron and dietary fiber added Test sample 2: Ferrous sulfate added, no dietary fiber added Test sample 3: Ferrous sulfate and corn hull (total dietary fiber 60%) added Test sample 4: Chlorination Test sample 5: Ferrous sulfate and pectin added Test sample 6: Ferrous sulfate and sodium alginate Added test sample 7: Ferrous sulfate and chitosan added Test sample: Ferric sulfate and corn hull (total dietary fiber 60%) added 8: Heme iron (porcine plasma) and corn hull
Test sample 9: Heme iron (porcine plasma) and pectin added Test sample 10: Heme iron (porcine plasma) and sodium alginate added Test sample 11: Heme iron (porcine plasma) and chitosan added 12: Addition of iron-lactoferrin and corn hull (total dietary fiber 60%) of Reference Example 1 Test Sample 13: Addition of iron-lactoferrin and pectin of Reference Example 1 Test Sample 14: Addition of iron-lactoferrin and sodium alginate of Reference Example 1 Sample 15: Addition of iron-lactoferrin and chitosan of Reference Example 1 Test Sample 16: Addition of iron-lactoferrin and corn hull (total dietary fiber of 60%) of Reference Example 2 Test Sample 17: Addition of iron-lactoferrin and pectin of Reference Example 2 Sample 18: Addition of iron-lactoferrin and sodium alginate of Reference Example 2 Test Sample 19: Iron-lacto of Reference Example 2 Erin and chitosan added test sample 20: iron-enriched dietary fibers of Example 1 added

Each of the rats was administered with a test sample (200 μg / iron if iron was contained) while continuing to receive the iron-free diet.
ml, 10% solids if dietary fiber is included, ascorbic acid and sodium ascorbate as vitamin C
Suspended in a physiological phosphate buffer (pH 7.2) containing 6.2 mg / 100 g) was orally administered by gavage at 1 ml / day for 6 weeks. Six weeks after the start of administration of the test sample, blood was collected from the tail vein, and the hemoglobin value was measured using an automatic blood cell counter (manufactured by Toa Medical Electronics). Table 1 shows the results.

[0026]

[Table 1] ────────────────────────── Test sample hemoglobin value (mean ± standard deviation) ───────── ───────────────── 1 5.2 ± 0.5 (g / 100ml) 2 14.0 ± 1.4 3 5.8 ± 1.0 4 5.1 ± 0.8 5 7.4 ± 1.1 6 6.9 ± 1.0 7 8.0 ± 1.2 8 8.3 ± 1.0 9 8.8 ± 1.3 10 8.9 ± 1.1 11 9.1 ± 1.5 12 12.0 ± 1.9 13 12.3 ± 1.8 14 12.4 ± 1.7 15 12.4 ± 2.1 16 12.0 ± 2.2 17 11.9 ± 2.4 18 12.2 ± 1.9 19 12.3 ± 2.0 20 12.4 ± 2.1 ──────────────────────────

As described above, dietary fibers have a property of adsorbing iron, and thus, even if inorganic iron or organic iron is added by a usual method, iron is not effectively used in a living body. However, by using iron-lactoferrin as an iron agent, even if dietary fibers were present, the added iron was effectively used in a living body.

[0028]

[Example 2] 10 kg of cooked and cooled rice and 5 kg of oatmeal
To 60 l of boiling water and add polydextrose
1.5 kg and 17 g of the bicarbonate-iron-lactoferrin complex powder (about 10% as iron) obtained in Reference Example 2 were added. After heating for 1 minute, seasoning solution (salt, bonito, seasoning) 1.2 l
Was added, and 100 g of each was filled in a freeze-drying tray. −20
After freezing at 60 ° C., freeze-drying was performed at 60 ° C. to produce iron-fortified oatmeal porridge (about 40 g per tray solids, 4 mg / tray).

[0029]

Example 3 3 kg of margarine and 2 kg of refined upper sugar were mixed and whipped, and 0.7 kg of whole egg was added and whipped (raw material A). On the other hand, corn starch 10kg, soy protein 0.3kg, skim milk 0.4kg, baking powder 0.06k
A raw material (raw material B) obtained by mixing g and 2 kg of the iron-enriched dietary fiber obtained in Example 1. Then, after mixing the raw material A and the raw material B, they are molded and cut by 10 g each, and
It was baked at 80 ° C for 11 minutes to produce a biscuit containing iron-enriched dietary fiber (iron amount: about 2 mg / sheet).

[0030]

Example 4 Milk was added to 10.00 parts of sugar, 1.00 part of the iron-lactoferrin conjugate powder obtained in Reference Example 1 and 0.75 part of pectin, and the mixture was heated to 100 parts. Then, after filling 90 g per cup, the mixture was cooled to produce a milk dessert containing iron-enriched dietary fibers (iron amount 9 mg / cup).

[0031]

Example 5 Cream cheese 22.00 parts, sugar 14.00 parts,
Iron-lactoferrin conjugate powder 1.00 obtained in Reference Example 1
Parts, agar 0.50 parts, pectin 0.40 parts, 50% lactic acid 0.20 parts, flavor 0.12 parts and colorant 0.02 parts by adding water to 100 parts,
After heating and dissolving, the mixture was sterilized by heating. And per cup
After filling 90 g each, the mixture was cooled to produce a rare cheese cake containing iron-enriched dietary fibers (iron content 9 mg / cup).

[0032]

[Example 6] Malic acid 0.6 part, tartaric acid 0.4 part, honey 5.0
Parts, 70% D-Sorbit 6.0 parts, granulated sugar 7.0 parts,
0.2 parts of alginic acid and the bicarbonate-iron- obtained in Reference Example 2
Deionized water was added to 0.5 part of the lactoferrin complex powder to make 100 parts, mixed and dissolved, and then heat-sterilized to produce an iron-enriched dietary fiber-containing beverage (iron content: 5 mg / 100 ml).

[0033]

[Example 7] Corn starch 200g, sugar 80g, salt 2g,
50 g of margarine, 50 g of eggs, 10 g of skim milk powder, 0.6 g of sodium bicarbonate, 0.75 g of ammonium bicarbonate, 0.2 g of λ carrageenan and 40 g of the iron-lactoferrin conjugate powder obtained in Reference Example 1 were mixed to prepare a dough according to a conventional method. . This dough was molded and roasted to produce an iron-reinforced dietary fiber-containing biscuit (iron content: 1 mg / 10 g).

[0034]

Example 8 λ Carrageenan 30 g, ascorbic acid 20
g, Avicel 40 g, Sorbitol 270 g and the iron-enriched dietary fiber 50 g obtained in Example 1 were mixed with a mixer,
The tablets were compressed according to a conventional method to produce iron-enriched dietary fiber-containing tablet confections (iron content: 2.5 mg / g).

[0035]

Example 9 33 parts skim milk powder, 19 parts corn starch, 8 parts glucose, 7 parts breadcrumbs, 7 parts fish meal, 4 parts soybean meal, 4 parts sugar
Parts, vitamin and mineral mixture 3 parts, animal fat and oil 2 parts,
Two parts of the iron-enriched dietary fiber obtained in Example 1 and 1 part of oligosaccharide were mixed to produce an iron-enriched dietary fiber-containing feed for swine raising (iron amount: 40 mg / kg).

[0036]

Conventionally, there has been a problem that even if an iron agent is added to a food containing dietary fiber, the iron content is adsorbed by the dietary fiber and cannot be effectively used in living organisms. However,
By using iron-lactoferrin as an iron agent,
It is possible to provide an iron-enriched dietary fiber-containing food in which the iron content is effectively used in a living body.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification code FI A23G 3/00 A23G 3/00 A23K 1/175 A23K 1/175 A23L 1/10 A23L 1/10 B 2/52 2/38 B 2/38 2/00 F (72) Inventor Hitoshi Aikawa 12-89, Goryo-cho, Higashimatsuyama-shi, Saitama Prefecture 5-503 Park-Town, Gorei 5-503 (72) Inventor Akira Tomizawa 5-3-33 Toyooka, Iruma-shi, Saitama Arden 710

Claims (1)

[Claims] 1. A food or drink or feed containing iron-enriched dietary fiber, which comprises iron-lactoferrin as an iron agent.