JPH11178543A - Iron reinforced food and beverage - Google Patents
Iron reinforced food and beverageInfo
- Publication number
- JPH11178543A JPH11178543A JP9364844A JP36484497A JPH11178543A JP H11178543 A JPH11178543 A JP H11178543A JP 9364844 A JP9364844 A JP 9364844A JP 36484497 A JP36484497 A JP 36484497A JP H11178543 A JPH11178543 A JP H11178543A
- Authority
- JP
- Japan
- Prior art keywords
- iron
- enriched
- taste
- ferric
- beverage
- 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.)
- Granted
Links
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 title claims abstract description 408
- 229910052742 iron Inorganic materials 0.000 title claims abstract description 193
- 235000013361 beverage Nutrition 0.000 title claims abstract description 41
- 235000013305 food Nutrition 0.000 title abstract description 4
- 235000014106 fortified food Nutrition 0.000 claims abstract description 26
- 239000003795 chemical substances by application Substances 0.000 claims description 28
- 230000001603 reducing effect Effects 0.000 claims description 22
- 235000009508 confectionery Nutrition 0.000 claims description 13
- 150000001720 carbohydrates Chemical class 0.000 claims description 9
- 239000008123 high-intensity sweetener Substances 0.000 claims description 8
- 235000013615 non-nutritive sweetener Nutrition 0.000 claims description 8
- 230000037213 diet Effects 0.000 claims 1
- 235000005911 diet Nutrition 0.000 claims 1
- 235000003599 food sweetener Nutrition 0.000 abstract description 15
- 239000003765 sweetening agent Substances 0.000 abstract description 15
- 150000002505 iron Chemical class 0.000 abstract description 13
- 229910021578 Iron(III) chloride Inorganic materials 0.000 abstract description 9
- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 abstract description 9
- 235000019629 palatability Nutrition 0.000 abstract description 5
- PLKYGPRDCKGEJH-UHFFFAOYSA-N azane;2-hydroxypropane-1,2,3-tricarboxylic acid;iron Chemical compound N.[Fe].OC(=O)CC(O)(C(O)=O)CC(O)=O PLKYGPRDCKGEJH-UHFFFAOYSA-N 0.000 abstract description 3
- 229920000388 Polyphosphate Polymers 0.000 abstract 1
- 239000001205 polyphosphate Substances 0.000 abstract 1
- 235000011176 polyphosphates Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 23
- 235000000346 sugar Nutrition 0.000 description 22
- 239000007864 aqueous solution Substances 0.000 description 19
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 18
- 150000003839 salts Chemical class 0.000 description 18
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 16
- 238000004519 manufacturing process Methods 0.000 description 15
- 239000004313 iron ammonium citrate Substances 0.000 description 14
- 235000000011 iron ammonium citrate Nutrition 0.000 description 14
- 239000000203 mixture Substances 0.000 description 14
- 239000000796 flavoring agent Substances 0.000 description 12
- 235000019634 flavors Nutrition 0.000 description 12
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 11
- 238000012360 testing method Methods 0.000 description 11
- VTLYFUHAOXGGBS-UHFFFAOYSA-N Fe3+ Chemical compound [Fe+3] VTLYFUHAOXGGBS-UHFFFAOYSA-N 0.000 description 10
- 241000544066 Stevia Species 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 10
- JHYAVWJELFKHLM-UHFFFAOYSA-H tetrasodium;2-hydroxypropane-1,2,3-tricarboxylate;iron(2+) Chemical compound [Na+].[Na+].[Na+].[Na+].[Fe+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O JHYAVWJELFKHLM-UHFFFAOYSA-H 0.000 description 10
- 239000011706 ferric diphosphate Substances 0.000 description 9
- 235000007144 ferric diphosphate Nutrition 0.000 description 9
- CADNYOZXMIKYPR-UHFFFAOYSA-B ferric pyrophosphate Chemical compound [Fe+3].[Fe+3].[Fe+3].[Fe+3].[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O CADNYOZXMIKYPR-UHFFFAOYSA-B 0.000 description 9
- 229940036404 ferric pyrophosphate Drugs 0.000 description 9
- 235000010323 ascorbic acid Nutrition 0.000 description 8
- 229960005070 ascorbic acid Drugs 0.000 description 8
- 239000011668 ascorbic acid Substances 0.000 description 8
- 239000002994 raw material Substances 0.000 description 8
- 239000004386 Erythritol Substances 0.000 description 7
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 7
- GLMQHZPGHAPYIO-UHFFFAOYSA-L azanium;2-hydroxypropane-1,2,3-tricarboxylate;iron(2+) Chemical compound [NH4+].[Fe+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O GLMQHZPGHAPYIO-UHFFFAOYSA-L 0.000 description 7
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 7
- 235000019414 erythritol Nutrition 0.000 description 7
- 229940009714 erythritol Drugs 0.000 description 7
- 150000005846 sugar alcohols Chemical class 0.000 description 7
- RCITVHFNWJIDNA-UHFFFAOYSA-K [NH4+].[NH4+].[NH4+].[Fe+3].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O Chemical compound [NH4+].[NH4+].[NH4+].[Fe+3].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O RCITVHFNWJIDNA-UHFFFAOYSA-K 0.000 description 6
- 239000003638 chemical reducing agent Substances 0.000 description 6
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 150000008163 sugars Chemical class 0.000 description 6
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 5
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 5
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 230000001747 exhibiting effect Effects 0.000 description 5
- 239000011790 ferrous sulphate Substances 0.000 description 5
- 235000003891 ferrous sulphate Nutrition 0.000 description 5
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 5
- 239000000845 maltitol Substances 0.000 description 5
- 235000010449 maltitol Nutrition 0.000 description 5
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 5
- 229940035436 maltitol Drugs 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 239000003826 tablet Substances 0.000 description 5
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 4
- 108010011485 Aspartame Proteins 0.000 description 4
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- FRHBOQMZUOWXQL-UHFFFAOYSA-L ammonium ferric citrate Chemical compound [NH4+].[Fe+3].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FRHBOQMZUOWXQL-UHFFFAOYSA-L 0.000 description 4
- 239000000605 aspartame Substances 0.000 description 4
- 235000010357 aspartame Nutrition 0.000 description 4
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 4
- 229960003438 aspartame Drugs 0.000 description 4
- 230000005484 gravity Effects 0.000 description 4
- 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 4
- 235000015110 jellies Nutrition 0.000 description 4
- 239000008274 jelly Substances 0.000 description 4
- 239000000600 sorbitol Substances 0.000 description 4
- 235000010356 sorbitol Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 3
- FNTOMPCYJCXKDL-UHFFFAOYSA-N 3-(3-hydroxy-4-nitroso-n-propylanilino)propane-1-sulfonic acid Chemical compound OS(=O)(=O)CCCN(CCC)C1=CC=C(N=O)C(O)=C1 FNTOMPCYJCXKDL-UHFFFAOYSA-N 0.000 description 3
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 3
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 3
- 101000993059 Homo sapiens Hereditary hemochromatosis protein Proteins 0.000 description 3
- 239000007910 chewable tablet Substances 0.000 description 3
- 229940032296 ferric chloride Drugs 0.000 description 3
- -1 lactose are used Chemical class 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 239000008351 acetate buffer Substances 0.000 description 2
- FRHBOQMZUOWXQL-UHFFFAOYSA-K azane;2-hydroxypropane-1,2,3-tricarboxylate;iron(3+) Chemical compound N.[Fe+3].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FRHBOQMZUOWXQL-UHFFFAOYSA-K 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 239000013522 chelant Substances 0.000 description 2
- 229940068682 chewable tablet Drugs 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 229960004642 ferric ammonium citrate Drugs 0.000 description 2
- 229940036417 ferric pyrophosphate citrate Drugs 0.000 description 2
- 239000011640 ferrous citrate Substances 0.000 description 2
- 235000019850 ferrous citrate Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- SXAWSYZURCZSDX-UHFFFAOYSA-B hydron;[hydroxy(oxido)phosphoryl] hydrogen phosphate;2-hydroxypropane-1,2,3-tricarboxylate;iron(3+);phosphonato phosphate Chemical compound [H+].[H+].[H+].[H+].[H+].[Fe+3].[Fe+3].[Fe+3].[Fe+3].OP([O-])(=O)OP(O)([O-])=O.OP([O-])(=O)OP(O)([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O SXAWSYZURCZSDX-UHFFFAOYSA-B 0.000 description 2
- 238000005342 ion exchange Methods 0.000 description 2
- 150000002500 ions Chemical group 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 229960002920 sorbitol Drugs 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- CWERGRDVMFNCDR-UHFFFAOYSA-N thioglycolic acid Chemical compound OC(=O)CS CWERGRDVMFNCDR-UHFFFAOYSA-N 0.000 description 2
- HQGXEKOXSABLFH-UHFFFAOYSA-N 3-(2-hydroxy-N-propylanilino)propane-1-sulfonic acid Chemical compound CCCN(CCCS(O)(=O)=O)c1ccccc1O HQGXEKOXSABLFH-UHFFFAOYSA-N 0.000 description 1
- PMVSDNDAUGGCCE-TYYBGVCCSA-L Ferrous fumarate Chemical compound [Fe+2].[O-]C(=O)\C=C\C([O-])=O PMVSDNDAUGGCCE-TYYBGVCCSA-L 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- YXVFQADLFFNVDS-UHFFFAOYSA-N diammonium citrate Chemical compound [NH4+].[NH4+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O YXVFQADLFFNVDS-UHFFFAOYSA-N 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000020509 fortified beverage Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、鉄剤としての３価
鉄と、甘味成分としての非還元性糖質及び／又は高甘味
度甘味料とを含有することで、鉄味の発生が抑制された
鉄強化飲食品に関する。本発明の鉄強化飲食品は、製造
や保存中における鉄味の発生が抑制されるという特徴を
有するので、従来の鉄強化飲食品と比べて鉄味を呈する
ことがなく良好な嗜好性を有する。TECHNICAL FIELD The present invention suppresses the generation of iron taste by containing trivalent iron as an iron agent and a non-reducing sugar and / or a high-sweetness sweetener as a sweet component. Iron-fortified foods and drinks. Since the iron-enriched food and drink of the present invention has a feature that the generation of iron taste during production and storage is suppressed, it has good palatability without exhibiting iron taste as compared with conventional iron-enriched food and drink. .
【０００２】[0002]
【従来の技術】現在、市販されている鉄強化飲食品の形
態としては、飲料、菓子、タブレット等が主流である。
そして、これらの鉄強化飲食品においては、鉄剤とし
て、クエン酸第一鉄ナトリウム、クエン酸鉄アンモニウ
ム、ピロリン酸第二鉄等が使用されており、また、糖質
として、砂糖、果糖、ブドウ糖、乳糖等の糖類のみが使
用されたり、これらの糖類とマルチトール等の糖アルコ
ールが併用されたりしている。ところで、クエン酸第一
鉄ナトリウム、クエン酸鉄アンモニウム、ピロリン酸第
二鉄等の鉄剤を配合した鉄強化飲食品では、鉄剤の配合
量が少ないと鉄味を感じることは殆ど無いが、鉄剤の配
合量が多くなると、鉄味が発生し嗜好性が低下するとい
う問題がある。この問題は、クエン酸第一鉄ナトリウム
やクエン酸鉄アンモニウム等の水溶性の鉄剤を使用した
場合に顕著であるが、ピロリン酸第二鉄等の不溶性の鉄
剤を使用した場合でも、酸や油脂等、他の食品成分の影
響等で鉄剤が溶解し、鉄味が発生することがある。ま
た、製造後、暫くの間は鉄味が発生することがなくと
も、鉄が何らかの原因で酸化あるいは還元されて、保存
中に徐々に鉄味が発生することもある。2. Description of the Related Art At present, beverages, confectioneries, tablets and the like are mainly used as iron-enriched foods and drinks on the market.
In these iron-enriched foods and drinks, ferrous sodium citrate, iron ammonium citrate, ferric pyrophosphate and the like are used as iron agents, and sugars, sugar, fructose, glucose, Only saccharides such as lactose are used, or these saccharides are used in combination with sugar alcohols such as maltitol. By the way, in iron-enriched foods and beverages containing iron agents such as sodium ferrous citrate, iron ammonium citrate, and ferric pyrophosphate, when the amount of the iron agent is small, the iron taste is hardly felt, but the iron agent is hardly felt. When the amount is too large, there is a problem that iron taste is generated and the palatability is reduced. This problem is conspicuous when a water-soluble iron agent such as sodium ferrous citrate or ammonium ammonium citrate is used.However, even when an insoluble iron agent such as ferric pyrophosphate is used, acid The iron agent may be dissolved due to the influence of other food ingredients, and the iron taste may be generated. Further, even if iron taste does not occur for a while after production, iron may be oxidized or reduced for some reason, and iron taste may gradually be generated during storage.
【０００３】例えば、市販されている鉄強化飲料の場
合、１本（100ml)当たりの鉄含量は１mg未満のものから
１日の所要量である12mg以上のものまで様々であるが、
一般的には鉄強化飲料中に含まれる鉄濃度が高くなる
程、鉄味が強くなる傾向にある。具体的には、鉄強化飲
料１本当たりの鉄含量が１mg前後、もしくはそれ以下の
ものでは、殆ど鉄味は気にならないが、鉄含量が１日の
所要量の１／３である４mg、もしくはそれ以上のもので
は、鉄味が強くなり嗜好性に欠けるものとなる。また、
市販されている鉄強化チュアブルタブレットの場合、１
錠(1ｇ）当たりの鉄含量は１mg前後のものから、１日の
所要量の１／４である３mg、１日の所要量の１／３であ
る４mg、１日の所要量の１／２である６mgのもの等があ
る。そして、使用した鉄剤やその他の原料等によっても
異なるが、鉄強化チュアブルタブレット１錠当たりの鉄
含量が３mg以上のものでは鉄味が気になる場合が多い。
さらに、市販されている鉄強化ゼリー等では、１粒(10
g) 当たりの鉄含量は１mg前後のものが多いが、この程
度の鉄含量でも鉄味が気になる場合が多い。[0003] For example, in the case of commercially available iron-fortified beverages, the iron content per bottle (100 ml) varies from less than 1 mg to 12 mg or more, which is the daily requirement,
Generally, the higher the iron concentration contained in the iron-enriched beverage, the stronger the iron taste tends to be. Specifically, when the iron content per one iron-enriched beverage is about 1 mg or less, the iron taste is almost unnoticeable, but the iron content is 4 mg, which is 1/3 of the required amount per day, On the other hand, if it is more than that, the iron taste becomes strong and the taste is lacking. Also,
For commercially available iron-enhanced chewable tablets, 1
Iron content per tablet (1 g) is around 1 mg, 3 mg, 1/4 of daily requirement, 4 mg, 1/3 of daily requirement, 1/2 of daily requirement And 6 mg. And although it depends on the iron agent used and other raw materials, the iron taste is often worrisome when the iron content per tablet of iron-enhanced tablets is 3 mg or more.
Furthermore, in commercially available iron-reinforced jelly, etc., one grain (10
The iron content per g) is often around 1 mg, but even at this level of iron content, the iron taste is often worrisome.
【０００４】[0004]
【発明が解決しようとする課題】本発明者らは、上述し
た鉄強化飲食品における鉄味の発生という問題を解決す
るべく鋭意研究を進めたところ、２価鉄は非常に強い鉄
味を呈するが、３価鉄は殆ど鉄味を呈しないという知見
を得た。また、殆ど鉄味を呈しない３価鉄は、飲食品中
において還元糖等の還元性成分の影響で還元されて２価
鉄になり、鉄味を呈するようになるという知見も得た。
そこで、本発明者らは、鉄強化飲食品を製造するに際
し、鉄剤として、３価鉄塩又は製造工程中に酸化されて
３価鉄となる２価鉄塩を使用し、また、甘味成分とし
て、従来の鉄強化飲食品に使用されていた砂糖、ブドウ
糖、果糖等の糖質に代えて非還元性糖質及び／又は高甘
味度甘味料を使用して、３価鉄と非還元性糖質及び／又
は高甘味度甘味料とを含有した鉄強化飲食品とすること
により、鉄味の発生を抑制することができることを見出
し、本発明を完成するに至った。したがって、本発明
は、鉄味を呈することがなく良好な嗜好性を有する鉄強
化飲食品を提供することを課題とする。DISCLOSURE OF THE INVENTION The present inventors have conducted intensive studies to solve the above-mentioned problem of the occurrence of iron taste in iron-enriched foods and drinks. As a result, ferrous iron exhibits a very strong iron taste. However, it was found that trivalent iron hardly exhibits an iron taste. In addition, it has been found that trivalent iron, which hardly exhibits iron taste, is reduced to divalent iron in foods and drinks under the influence of reducing components such as reducing sugars, and exhibits iron taste.
Therefore, the present inventors, when producing iron-enriched foods and drinks, use a ferric salt or a ferrous salt that is oxidized to ferric iron during the production process as an iron agent, and as a sweet component. Non-reducing saccharides and / or high-intensity sweeteners are used instead of sugars such as sugar, glucose, and fructose that have been used in conventional iron-enriched foods and drinks, and trivalent iron and non-reducing sugars are used. The present inventors have found that an iron-enriched food or drink containing a quality and / or a high-sweetness sweetener can suppress the generation of iron taste, thereby completing the present invention. Therefore, an object of the present invention is to provide an iron-enriched food or drink that does not exhibit iron taste and has good palatability.
【０００５】[0005]
【課題を解決するための手段】本発明の鉄強化飲食品
は、鉄剤として、３価鉄を含有しており、また、甘味成
分として、非還元性糖質及び／又は高甘味度甘味料を含
有している。そして、本発明の鉄強化飲食品に３価鉄を
含有させるためには、鉄剤として、クエン酸鉄アンモニ
ウム、塩化第二鉄、ピロリン酸第二鉄等の３価鉄塩やク
エン酸第一鉄ナトリウム、硫酸第一鉄等の製造工程中で
酸化されて３価鉄となる２価鉄塩を使用すれば良い。ま
た、本発明の鉄強化飲食品に非還元性糖質及び／又は高
甘味度甘味料を含有させるためには、甘味成分として、
エリスリトール、マルチトール、ソルビトール、パラチ
ニット等の糖アルコール類、還元水飴、トレハロース等
の安定な非還元性糖類やステビア、アスパルテーム等の
高甘味度甘味料を使用すれば良い。なお、高甘味度甘味
料としては、上記した以外の甘味料であっても、非還元
性を示すものであれば使用することができる。The iron-enriched food and drink of the present invention contains trivalent iron as an iron agent, and contains a non-reducing sugar and / or a high-sweetness sweetener as a sweet component. Contains. In order to make the iron-enriched food and drink of the present invention contain ferric iron, as an iron agent, ferric iron salts such as ammonium ferric citrate, ferric chloride, ferric pyrophosphate and ferrous citrate are used. It is sufficient to use a ferrous salt that is oxidized into ferric iron in a manufacturing process of sodium, ferrous sulfate, or the like. In addition, in order to include a non-reducing sugar and / or a high-sweetness sweetener in the iron-enriched food and drink of the present invention, as a sweet component,
Sugar alcohols such as erythritol, maltitol, sorbitol, and palatinit; stable non-reducing sugars such as reduced starch syrup, trehalose; and high-intensity sweeteners such as stevia and aspartame may be used. As the sweetener having a high degree of sweetness, any sweetener other than those described above can be used as long as it exhibits non-reducing properties.
【０００６】次に試験例を示し、鉄剤の種類による鉄味
の発生の有無について説明する。[0006] Next, test examples will be described to explain whether or not iron taste is generated depending on the type of iron agent.
【試験例１】鉄剤として使用する３価鉄塩と２価鉄塩の
Fe2+濃度と鉄味の発生との関係を調べた。なお、３価鉄
塩としてクエン酸鉄アンモニウムを使用し、２価鉄塩と
してクエン酸第一鉄ナトリウムを使用した。まず、それ
ぞれの鉄塩を鉄として10mg％になるよう水に溶解して試
料を調製した。また、３価鉄塩のクエン酸鉄アンモニウ
ムについては、還元剤としてアスコルビン酸を50mg％濃
度で添加した試料も調製した。 試料１：３価鉄塩のクエン酸鉄アンモニウム水溶液 試料２：２価鉄塩のクエン酸第一鉄ナトリウム水溶液 試料３：還元剤のアスコルビン酸を添加した３価鉄塩の
クエン酸鉄アンモニウム水溶液 この試料１〜３について、水溶液中のFe2+濃度を測定す
ると共に、専門パネル５人による鉄味の官能評価を実施
した。なお、Fe2+濃度の測定は、鉄測定キット(Fe C-テ
ストワコー；和光純薬工業社製) を使用し、以下のよう
に行った。まず、試料１〜３をイオン交換水で10倍希釈
した後、各 0.2mlずつを試験管に分注し、次に、0.4M酢
酸緩衝液(pH6.25) 2.0mlを試験管に分注して十分混合
し、さらに、発色試薬の 22mM ２−ニトロソ−５−（Ｎ
−プロピル−Ｎ−スルホプロピルアミノ) フェノール
(Nitroso-ＰＳＡＰ) １滴を滴下して十分混合した。そ
して、この溶液を室温で５分間放置した後、２時間以内
に750 nmにおける吸光度を測定した。また、鉄の標準液
（鉄濃度：０、50、 100、 150、 200μｇ％) 各0.2ml
ずつを試験管に分注し、次に、0.4M酢酸緩衝液(pH6.25)
と還元剤の 0.45Mチオグリコール酸を20：１（容積比
率）の割合で混合した溶液 2.0mlずつを試験官に分注し
て十分混合し、さらに、発色試薬の 22mM ２−ニトロソ
−５−（Ｎ−プロピル−Ｎ−スルホプロピルアミノ) フ
ェノール (Nitroso-ＰＳＡＰ) １滴を滴下して十分混合
した。そして、この溶液を室温で５分間放置した後、２
時間以内に750 nmにおける吸光度を測定し、この値から
検量線を作成して各試料中のFe2+濃度を求めた。また、
官能検査専門パネル１０名によって各試料の官能評価を
行った。その結果を表１に示す。Test Example 1 Trivalent iron salt and ferrous salt used as iron agent
The relationship between Fe 2+ concentration and the generation of iron taste was investigated. In addition, iron ammonium citrate was used as a ferric salt and sodium ferrous citrate was used as a ferrous salt. First, a sample was prepared by dissolving each iron salt in water so as to be 10 mg% as iron. In addition, a sample in which ascorbic acid was added at a concentration of 50 mg% as a reducing agent for iron (III) ammonium citrate, a trivalent iron salt, was also prepared. Sample 1: Aqueous solution of iron (III) ammonium citrate of iron (III) salt Sample (2): Aqueous solution of sodium ferrous citrate of iron (III) salt Sample 3: Aqueous solution of iron (III) ammonium citrate to which ascorbic acid as a reducing agent was added For Samples 1 to 3, the Fe 2+ concentration in the aqueous solution was measured, and a sensory evaluation of iron taste was performed by five specialized panels. The Fe 2+ concentration was measured as follows using an iron measurement kit (Fe C-Test Wako; manufactured by Wako Pure Chemical Industries, Ltd.). First, samples 1 to 3 are diluted 10-fold with ion-exchanged water, and each 0.2 ml is dispensed into a test tube, and then 2.0 ml of 0.4 M acetate buffer (pH 6.25) is dispensed into the test tube. And sufficiently mixed, and further, a coloring reagent of 22 mM 2-nitroso-5- (N
-Propyl-N-sulfopropylamino) phenol
(Nitroso-PSAP) One drop was added dropwise and mixed well. After leaving this solution at room temperature for 5 minutes, the absorbance at 750 nm was measured within 2 hours. In addition, iron standard solution (iron concentration: 0, 50, 100, 150, 200μg%) 0.2ml each
Aliquots into test tubes, and then 0.4 M acetate buffer (pH 6.25)
And a reducing agent of 0.45M thioglycolic acid in a ratio of 20: 1 (volume ratio), 2.0 ml each, was dispensed to the examiner and mixed well. One drop of (N-propyl-N-sulfopropylamino) phenol (Nitroso-PSAP) was added dropwise and mixed well. After leaving this solution at room temperature for 5 minutes,
The absorbance at 750 nm was measured within hours, and a calibration curve was created from this value to determine the Fe 2+ concentration in each sample. Also,
Sensory evaluation of each sample was performed by 10 panelists specialized in sensory test. Table 1 shows the results.
【０００７】[0007]
【表１】 ────────────────────────── 試料１ 試料２ 試料３ ────────────────────────── Fe2+濃度 (mg％) 0.32 6.32 8.50 官能評価 Ａ Ｂ Ｂ ──────────────────────────[Table 1] 試 料 Sample 1 Sample 2 Sample 3 ────────────── ──────────── Fe 2+ concentration (mg%) 0.32 6.32 8.50 Sensory evaluation A B B ────────────────────── ────
【０００８】Ａ：鉄味を呈しない。 Ｂ：かなり強い鉄味を呈する。 これによると、３価鉄塩のクエン酸鉄アンモニウム水溶
液（試料１）は、Fe2+濃度が低く鉄味も呈しないが、２
価鉄塩のクエン酸第一鉄ナトリウム水溶液（試料２）及
びアスコルビン酸を添加して還元した３価鉄塩のクエン
酸鉄アンモニウム水溶液（試料３）は、Fe2+濃度が比較
的高くかなり強い鉄味を呈した。A: Does not exhibit iron taste. B: A very strong iron taste is exhibited. According to this, the aqueous solution of iron (III) ammonium citrate of ferrous iron salt (Sample 1) has a low Fe 2+ concentration and does not exhibit iron taste,
The ferrous salt aqueous solution of sodium ferrous citrate (sample 2) and the aqueous solution of ferric iron ammonium citrate reduced by addition of ascorbic acid (sample 3) have relatively high Fe 2+ concentrations and are quite strong. It had an iron taste.
【０００９】[0009]
【試験例２】３価鉄塩として塩化第二鉄を使用し、２価
鉄塩として硫酸第一鉄を使用して試料を調製した。 試料１：３価鉄塩の塩化第二鉄水溶液 試料２：２価鉄塩の硫酸第一鉄水溶液 試料３：還元剤のアスコルビン酸を添加した３価鉄塩の
塩化第二鉄水溶液 そして、試験例１と同様にして、Fe2+濃度と鉄味の発生
との関係を調べた。その結果を表２に示す。Test Example 2 A sample was prepared using ferric chloride as a ferric salt and ferrous sulfate as a ferrous salt. Sample 1: Ferric chloride aqueous solution of ferric salt Sample 2: Ferrous sulfate aqueous solution of ferrous salt Sample 3: Ferric chloride aqueous solution of ferric salt to which ascorbic acid as a reducing agent is added In the same manner as in Example 1, the relationship between the Fe 2+ concentration and the generation of iron taste was examined. Table 2 shows the results.
【００１０】[0010]
【表２】 ────────────────────────── 試料１ 試料２ 試料３ ────────────────────────── Fe2+濃度 (mg％) 0.09 9.94 9.98 官能評価 Ａ Ｂ Ｂ ──────────────────────────[Table 2] ────────────────────────── Sample 1 Sample 2 Sample 3 ────────────── ──────────── Fe 2+ concentration (mg%) 0.09 9.94 9.98 Sensory evaluation A BB ────────────────────── ────
【００１１】Ａ：鉄味を呈しない。 Ｂ：かなり強い鉄味を呈する。 これによると、３価鉄塩の塩化第二鉄水溶液（試料１）
は、Fe2+濃度が非常に低く鉄味も呈しないが、２価鉄塩
の硫酸第一鉄水溶液（試料２）及びアスコルビン酸を添
加して還元した３価鉄塩の塩化第二鉄水溶液（試料３）
は、Fe2+濃度が非常に高くかなり強い鉄味を呈した。A: Does not exhibit iron taste. B: A very strong iron taste is exhibited. According to this, ferric chloride aqueous solution of ferrous salt (sample 1)
Has a very low Fe 2+ concentration and does not exhibit iron taste, but an aqueous solution of ferrous sulfate of ferrous salt (sample 2) and an aqueous solution of ferric chloride of ferric salt reduced by adding ascorbic acid (Sample 3)
Exhibited a very strong iron taste with a very high Fe 2+ concentration.
【００１２】[0012]
【試験例３】３価鉄塩で水に不溶性のピロリン酸第二鉄
を鉄として５mg％になるよう 0.2％クエン酸水溶液に添
加し、撹拌しながら90℃で５分間加熱することにより得
られる透明で淡黄色の水溶液を試料として調製した。ま
た、この試料に還元剤としてアスコルビン酸を50mg％濃
度で添加した試料も調製した。 試料１：３価鉄塩のピロリン酸第二鉄−クエン酸水溶液 試料２：還元剤のアスコルビン酸を添加した３価鉄塩の
ピロリン酸第二鉄−クエン酸水溶液 そして、試験例１と同様にして、Fe2+濃度と鉄味の発生
との関係を調べた。その結果を表３に示す。Test Example 3 Ferric pyrophosphate, which is insoluble in water with a ferric salt, is added to a 0.2% citric acid aqueous solution so that the iron content becomes 5 mg%, and the mixture is heated at 90 ° C. for 5 minutes with stirring. A clear, pale yellow aqueous solution was prepared as a sample. A sample was also prepared by adding ascorbic acid as a reducing agent to the sample at a concentration of 50 mg%. Sample 1: Ferric pyrophosphate-citrate aqueous solution of ferric salt Sample 2: Ferric pyrophosphate-citrate aqueous solution of ferric salt to which ascorbic acid as a reducing agent was added Then, the relationship between the Fe 2+ concentration and the generation of iron taste was examined. Table 3 shows the results.
【００１３】[0013]
【表３】 [Table 3]
【００１４】Ａ：鉄味を呈しない。 Ｂ：かなり強い鉄味を呈する。 これによると、３価鉄塩のピロリン酸第二鉄−クエン酸
水溶液（試料１）は、Fe2+濃度が低く鉄味も呈しない
が、アスコルビン酸を添加して還元した３価鉄塩のピロ
リン酸第二鉄−クエン酸水溶液（試料２）は、Fe2+濃度
が高くかなり強い鉄味を呈した。以上のように、鉄剤と
して、２価鉄塩を使用したり、製造中や保存中に還元さ
れるような状態で３価鉄塩を使用した場合、鉄味が発生
することが判った。したがって、鉄強化食品を製造する
に際しては、クエン酸鉄アンモニウム、塩化第二鉄、ピ
ロリン酸第二鉄等の３価鉄塩を使用し、製造中や保存中
に３価鉄塩を還元するような物質を使用しないようにす
る必要がある。A: Does not exhibit iron taste. B: A very strong iron taste is exhibited. According to this, the aqueous solution of ferric pyrophosphate-citric acid of ferric salt (sample 1) has a low Fe 2+ concentration and does not exhibit an iron taste, but the ferric salt of ferric salt reduced by adding ascorbic acid is used. The ferric pyrophosphate-citric acid aqueous solution (Sample 2) had a high Fe 2+ concentration and exhibited a considerably strong iron taste. As described above, it was found that when a divalent iron salt was used as an iron agent, or when a trivalent iron salt was used in a state where it was reduced during production or storage, iron taste was generated. Therefore, when producing iron-enriched foods, use ferric salts such as ammonium ferric citrate, ferric chloride, and ferric pyrophosphate to reduce ferric salts during production and storage. It is necessary to avoid the use of unnecessary substances.
【００１５】[0015]
【発明の実施の形態】本発明では、鉄強化飲食品を製造
するに際し、鉄剤として、クエン酸鉄アンモニウム、塩
化第二鉄、ピロリン酸第二鉄等の３価鉄塩やクエン酸第
一鉄ナトリウム、硫酸第一鉄等の製造工程中で酸化され
て３価鉄となる２価鉄塩を使用し、また、甘味成分とし
て、エリスリトール、マルチトール、ソルビトール、パ
ラチニット等の糖アルコール類、還元水飴、トレハロー
ス等の安定な非還元性糖類やステビア、アスパルテーム
等の高甘味度甘味料を使用する。そして、本発明では、
鉄強化飲食品を製造するに際し、上記した鉄剤や甘味成
分以外の原料として、還元性のない酸味料や香料等を必
要に応じて使用することができる。なお、鉄剤や甘味成
分の配合量に特に制限はないが、鉄剤については、鉄強
化の目的を達成できるよう配合する必要がある。例え
ば、所要量及び市販品の現状から判断して、鉄強化飲料
の場合、１本 100ml当たり鉄を２〜12mg配合することが
好ましく、また、鉄強化ゼリーの場合、１粒 10g当たり
鉄を２〜12mg配合することが好ましく、さらに、鉄強化
チュアブルタブレットの場合、１粒1g当たり鉄を２〜12
mg配合することが好ましい。このようにして、保存中に
おいても鉄味の発生が抑制された飲料、菓子、タブレッ
ト等の鉄強化飲食品を製造することができる。次に実施
例を示し、本発明をさらに詳しく説明する。BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, in producing an iron-enriched food and drink, a ferric salt such as ammonium ferric citrate, ferric chloride, ferric pyrophosphate or ferrous citrate is used as an iron agent. Uses a ferrous salt that is oxidized to ferric iron in the production process of sodium, ferrous sulfate, etc., and sugar alcohols such as erythritol, maltitol, sorbitol, palatinit, and reduced starch syrup as sweetening components. , Stable non-reducing saccharides such as trehalose, and high-intensity sweeteners such as stevia and aspartame. And in the present invention,
In producing the iron-enriched food or drink, non-reducing acidulants or flavors can be used as necessary as raw materials other than the above-mentioned iron agent and sweet component. There are no particular restrictions on the amounts of the iron agent and the sweetening component, but the iron agent needs to be added so as to achieve the purpose of fortifying the iron. For example, judging from the required amount and the current state of commercial products, it is preferable to add 2 to 12 mg of iron per 100 ml of iron-enriched beverage, and to add 2 to 12 mg of iron per 10 g of iron-enriched jelly. It is preferable to add 12 to 12 mg of iron.
It is preferable to mix mg. In this way, it is possible to produce an iron-enriched food or drink such as a beverage, a confectionery, or a tablet in which the generation of iron taste is suppressed even during storage. Next, the present invention will be described in more detail with reference to Examples.
【００１６】[0016]
【実施例１】鉄剤として３価鉄塩のクエン酸鉄アンモニ
ウムを使用し、甘味成分として糖アルコールのエリスリ
トールと高甘味度甘味料のステビアを使用して、鉄強化
飲料を製造した。すなわち、クエン酸鉄アンモニウム
(純正化学社製) 0.162〜2.16kg（この範囲で鉄濃度の
異なる鉄強化飲料５種を製造した）を40℃のイオン交換
水10kgで溶解した後、予め50℃に加温しておいたイオン
交換水 2,200kgに加えて撹拌し、さらに、エリスリトー
ル (日研化学社製) 300kgとステビア (丸善製薬社製)
0.90kgを加えて撹拌し、溶解した。次に、上記した溶液
にクエン酸 (和光純薬工業社製) 15kgを加えて撹拌し、
40〜50℃の温度で一晩保持した後、フレーバー６kgを加
えて20分以上撹拌し、常温のイオン交換水で 3,000kgに
なるよう比重調整を行って原料ミックスを調製した。こ
の原料ミックス 3,000kgをプレート殺菌機で加熱殺菌
（85℃、15秒）し、瓶に充填し、85℃の熱水シャワーで
後殺菌（15分）した後、40℃の温水シャワーで冷却 (５
分) して、鉄強化飲料を製造した。このようにして得ら
れた鉄強化飲料は、鉄味を呈することがなく良好な風味
を有しており、外観はクエン酸鉄アンモニウムのキレー
ト色である淡黄色を呈していた。Example 1 An iron-enriched beverage was produced by using iron (III) citrate, a ferric salt, as an iron agent, and using erythritol, a sugar alcohol, and stevia, a high-intensity sweetener, as sweeteners. That is, ammonium iron citrate
0.162 to 2.16 kg (manufactured 5 types of iron-enriched drinks having different iron concentrations in this range) was dissolved in 10 kg of ion exchange water at 40 ° C., and then preliminarily heated to 50 ° C. Add to 2,200 kg of ion-exchanged water, stir, add 300 kg of erythritol (manufactured by Niken Kagaku) and stevia (manufactured by Maruzen Pharmaceutical)
0.90 kg was added and stirred to dissolve. Next, 15 kg of citric acid (manufactured by Wako Pure Chemical Industries, Ltd.) was added to the above solution and stirred,
After maintaining overnight at a temperature of 40 to 50 ° C., 6 kg of flavor was added and stirred for 20 minutes or more, and the specific gravity was adjusted to 3,000 kg with ion exchanged water at normal temperature to prepare a raw material mix. 3,000 kg of this raw material mix is sterilized by heating with a plate sterilizer (85 ° C, 15 seconds), filled into bottles, post-sterilized with a hot water shower at 85 ° C (15 minutes), and cooled with a hot water shower at 40 ° C ( 5
) To produce an iron-enriched beverage. The iron-enriched beverage thus obtained had a good flavor without exhibiting iron taste, and had a pale yellow appearance, which is a chelate color of iron ammonium citrate.
【００１７】[0017]
【実施例２】鉄剤として２価鉄塩のクエン酸第一鉄ナト
リウムを使用し、甘味成分として非還元性糖質のトレハ
ロースと高甘味度甘味料のステビアを使用して、鉄強化
飲料を製造した。すなわち、クエン酸第一鉄ナトリウム
(エーザイ社製) 0.270〜3.60kg（この範囲で鉄濃度の
異なる鉄強化飲料５種を製造した）を40℃のイオン交換
水10kgで溶解した後、予め50℃に加温しておいたイオン
交換水 2,200kgに加えて撹拌し、さらに、トレハロース
(林原社製) 300kgとステビア (丸善製薬社製) 1.20kg
を加えて撹拌し、溶解した。次に、上記した溶液にクエ
ン酸 (和光純薬工業社製)15kgを加えて撹拌し、40〜50
℃の温度で一晩保持した後、フレーバー６kgを加えて20
分以上撹拌し、常温のイオン交換水で 3,000kgになるよ
う比重調整を行って原料ミックスを調製した。この原料
ミックス 3,000kgをプレート殺菌機で加熱殺菌（85℃、
15秒）し、瓶に充填し、85℃の熱水シャワーで後殺菌
（15分）した後、40℃の温水シャワーで冷却 (５分) し
て、鉄強化飲料を製造した。このようにして得られた鉄
強化飲料は、鉄味を呈することがなく良好な風味を有し
ており、外観も淡黄色を呈していた。Example 2 An iron-enriched beverage is manufactured by using ferrous sodium citrate, a ferrous salt, as an iron agent and trehalose, a non-reducing sugar, and stevia, a high-intensity sweetener, as sweeteners. did. That is, sodium ferrous citrate
(Eisai Co., Ltd.) 0.270-3.60 kg (5 kinds of iron-enriched beverages having different iron concentrations in this range) were dissolved in 10 kg of ion-exchanged water at 40 ° C., and ions preheated to 50 ° C. Add 2,200 kg of exchanged water, stir and add trehalose
(Hayashibara) 300 kg and Stevia (Maruzen Pharmaceutical) 1.20 kg
Was added and stirred to dissolve. Next, 15 kg of citric acid (manufactured by Wako Pure Chemical Industries, Ltd.) was added to the above solution and stirred, and 40 to 50
C. overnight, then add 6 kg of flavor and add 20 kg
The mixture was stirred for more than one minute, and the specific gravity was adjusted to 3,000 kg with room temperature ion-exchanged water to prepare a raw material mix. Heat sterilization (85 ° C,
15 seconds), filled in a bottle, post-sterilized with a hot water shower at 85 ° C. (15 minutes), and cooled with a hot water shower at 40 ° C. (5 minutes) to produce an iron-enriched beverage. The iron-enriched beverage thus obtained had a good flavor without exhibiting iron taste, and also had a pale yellow appearance.
【００１８】[0018]
【比較例１】鉄剤として３価鉄塩のクエン酸鉄アンモニ
ウムを使用し、甘味成分として還元性糖質の砂糖を使用
して、鉄強化飲料を製造した。すなわち、クエン酸鉄ア
ンモニウム (純正化学社製) 0.162〜2.16kg（この範囲
で鉄濃度の異なる鉄強化飲料５種を製造した）を40℃の
イオン交換水10kgで溶解した後、予め50℃に加温してお
いたイオン交換水 2,200kgに加えて撹拌し、さらに、砂
糖 (大日本製糖社製) 300kgを加えて撹拌し、溶解し
た。次に、上記した溶液にクエン酸 (和光純薬工業社
製) 15kgを加えて撹拌し、40〜50℃の温度で一晩保持し
た後、フレーバー６kgを加えて20分以上撹拌し、常温の
イオン交換水で 3,000kgになるよう比重調整を行って原
料ミックスを調製した。この原料ミックス 3,000kgをプ
レート殺菌機で加熱殺菌（85℃、15秒）し、瓶に充填
し、85℃の熱水シャワーで後殺菌（15分）した後、40℃
の温水シャワーで冷却 (５分) して、鉄強化飲料を製造
した。このようにして得られた鉄強化飲料は、鉄味を呈
することがなく良好な風味を有しており、外観はクエン
酸鉄アンモニウムのキレート色である淡黄色を呈してい
た。COMPARATIVE EXAMPLE 1 An iron-enriched beverage was manufactured using iron (III) ammonium citrate as an iron agent and reducing sugar as a sweet component. That is, 0.162 to 2.16 kg of iron ammonium citrate (manufactured by Junsei Chemical Co., Ltd.) (five kinds of iron-enriched beverages having different iron concentrations in this range) were dissolved in 10 kg of ion-exchanged water at 40 ° C., and then dissolved at 50 ° C. in advance. The mixture was added to 2,200 kg of heated ion-exchanged water and stirred, and further, 300 kg of sugar (manufactured by Dainippon Sugar Co., Ltd.) was added and stirred to dissolve. Next, 15 kg of citric acid (manufactured by Wako Pure Chemical Industries, Ltd.) was added to the above solution, and the mixture was stirred and kept at a temperature of 40 to 50 ° C. overnight. Then, 6 kg of flavor was added, and the mixture was stirred for 20 minutes or more. The specific gravity was adjusted to 3,000 kg with ion-exchanged water to prepare a raw material mix. 3,000 kg of this raw material mix is heat-sterilized (85 ° C, 15 seconds) with a plate sterilizer, filled into bottles, post-sterilized with a hot water shower at 85 ° C (15 minutes), and then heated to 40 ° C.
Was cooled (5 minutes) with a hot water shower to produce an iron-enriched beverage. The iron-enriched beverage thus obtained had a good flavor without exhibiting iron taste, and had a pale yellow appearance, which is a chelate color of iron ammonium citrate.
【００１９】[0019]
【比較例２】鉄剤として３価鉄塩のクエン酸鉄アンモニ
ウムを使用し、甘味成分として還元性糖質の果糖ブドウ
糖液糖を使用して、鉄強化飲料を製造した。すなわち、
クエン酸鉄アンモニウム (純正化学社製) 0.162〜2.16
kg（この範囲で鉄濃度の異なる鉄強化飲料５種を製造し
た）を40℃のイオン交換水10kgで溶解した後、予め50℃
に加温しておいたイオン交換水 2,200kgに加えて撹拌
し、さらに、果糖ブドウ糖液糖 (昭和産業社製) 420kg
を加えて撹拌し、溶解した。次に、上記した溶液にクエ
ン酸 (和光純薬工業社製) 15kgを加えて撹拌し、40〜50
℃の温度で一晩保持した後、フレーバー６kgを加えて20
分以上撹拌し、常温のイオン交換水で 3,000kgになるよ
う比重調整を行って原料ミックスを調製した。この原料
ミックス 3,000kgをプレート殺菌機で加熱殺菌（85℃、
15秒）し、瓶に充填し、85℃の熱水シャワーで後殺菌
（15分）した後、40℃の温水シャワーで冷却 (５分) し
て、鉄強化飲料を製造した。このようにして得られた鉄
強化飲料は、僅かに鉄味を呈しており、外観は僅かに薄
くなった淡黄色を呈していた。Comparative Example 2 An iron-enriched beverage was produced by using iron (III) ammonium citrate, a trivalent iron salt, as an iron agent and reducing sugar, fructose-glucose liquid sugar, as a sweet component. That is,
Ammonium iron citrate (Junsei Chemical Co., Ltd.) 0.162 to 2.16
kg (5 types of iron-enriched beverages with different iron concentrations in this range) were dissolved in 10 kg of ion exchange water at 40 ° C, and then dissolved at 50 ° C in advance.
2,200 kg of ion-exchanged water that has been warmed and stirred, and further, fructose glucose liquid sugar (manufactured by Showa Sangyo KK) 420 kg
Was added and stirred to dissolve. Next, 15 kg of citric acid (manufactured by Wako Pure Chemical Industries, Ltd.) was added to the above solution and stirred, and 40 to 50
C. overnight, then add 6 kg of flavor and add 20 kg
The mixture was stirred for more than one minute, and the specific gravity was adjusted to 3,000 kg with room temperature ion-exchanged water to prepare a raw material mix. Heat sterilization (85 ° C,
15 seconds), filled in a bottle, post-sterilized with a hot water shower at 85 ° C. (15 minutes), and cooled with a hot water shower at 40 ° C. (5 minutes) to produce an iron-enriched beverage. The iron-enriched beverage obtained in this manner slightly exhibited an iron taste, and slightly pale yellow in appearance.
【００２０】[0020]
【試験例４】実施例１、実施例２、比較例１、比較例２
で得られた各鉄強化飲料の中、鉄濃度が８mg％の各鉄強
化飲料を50℃で４週間保存し、１週間毎にFe2+濃度と鉄
味の発生との関係を調べた。そして、Fe2+濃度の測定
は、試験例１に記載したと同様の方法により行った。そ
の結果を表４に示す。なお、表中の数値は、５回繰り返
して得られた測定値の平均値であり、単位はmg％であ
る。Test Example 4 Example 1, Example 2, Comparative Example 1, Comparative Example 2
Among the iron-enriched beverages obtained in the above, each iron-enriched beverage having an iron concentration of 8 mg% was stored at 50 ° C for 4 weeks, and the relationship between the Fe 2+ concentration and the occurrence of iron taste was examined every week. The Fe 2+ concentration was measured by the same method as described in Test Example 1. Table 4 shows the results. In addition, the numerical value in a table | surface is an average value of the measured value obtained by repeating 5 times, and a unit is mg%.
【００２１】[0021]
【表４】 ─────────────────────────────────── 実施例１ 実施例２ 比較例１ 比較例２ ─────────────────────────────────── 製造直後 0.36±0.02h 1.02±0.13fg 0.46±0.06gh 4.46±0.34d １週目 0.33±0.03h 1.07±0.10fg 5.58±0.34c 6.92±0.45ab ２週目 0.35±0.03h 1.35±0.14ef 6.75±0.57b 7.49±0.39a ３週目 0.51±0.06gh 1.48±0.13ef 6.78±0.45b 7.04±0.36ab ４週目 0.96±0.10fg 1.95±0.13e 5.23±0.43c 5.73±0.32c ───────────────────────────────────[Table 4] Example 1 Example 2 Comparative Example 1 Comparative Example 2 直 後 Immediately after production 0.36 ± 0.02 h 1.02 ± 0.13 fg 0.46 ± 0.06 gh 4.46 ± 0.34 d 1 week 0.33 ± 0.03 h 1.07 ± 0.10 fg 5.58 ± 0.34 c 6.92 ± 0.45 ab 2 week 0.35 ± 0.03 h 1.35 ± 0.14 ef 6.75 ± 0.57 b 7.49 ± 0.39 a 3 week 0.51 ± 0.06 gh 1.48 ± 0.13 ef 6.78 ± 0.45 b 7.04 ± 0.36 ab Week 4 0.96 ± 0.10 fg 1.95 ± 0.13 e 5.23 ± 0.43 c 5.73 ± 0.32 c ──────────────────── ───────────────
【００２２】a,b,c,d,e,f,g,h のラベルが異なる試料間
に有意差あり（p<0.05） また、鉄味の官能評価は、表５に示す４段階の評価点で
専門パネル20人により行った。There is a significant difference between samples having different labels of a, b, c, d, e, f, g, and h (p <0.05). Performed by 20 specialized panels in terms of points.
【００２３】[0023]
【表５】 ──────────────── ０点 鉄味を呈しない。 １点 僅かに鉄味を呈する。 ２点 やや鉄味を呈する。 ３点 かなり鉄味を呈する。 ────────────────[Table 5] 0 point No iron taste is exhibited. 1 point Slightly irony. 2 points Slightly irony. 3 points Gives a fairly irony taste. ────────────────
【００２４】その結果を表６に示す。なお、表中の数値
は、評価点の平均値である。Table 6 shows the results. In addition, the numerical value in a table | surface is an average value of an evaluation point.
【００２５】[0025]
【表６】 ─────────────────────────────────── 実施例１ 実施例２ 比較例１ 比較例２ ─────────────────────────────────── 製造直後 0.30±0.57b 0.40±0.75b 0.25±0.44b 2.30±0.86a １週目 0.20±0.41b 0.35±0.59b 2.45±0.89a 2.50±0.69a ２週目 0.15±0.37b 0.55±0.83b 2.40±0.75a 2.55±0.83a ３週目 0.40±0.68b 0.50±0.69b 2.50±0.83a 2.60±0.60a ４週目 0.50±0.69b 0.70±0.92b 2.30±1.03a 2.35±0.99a ───────────────────────────────────Table 6 ─────────────────────────────────── Example 1 Example 2 Comparative Example 1 Comparative Example 2 直 後 Immediately after production 0.30 ± 0.57 b 0.40 ± 0.75 b 0.25 ± 0.44 b 2.30 ± 0.86 a 1 week 0.20 ± 0.41 b 0.35 ± 0.59 b 2.45 ± 0.89 a 2.50 ± 0.69 a 2 week 0.15 ± 0.37 b 0.55 ± 0.83 b 2.40 ± 0.75 a 2.55 ± 0.83 a 3 week 0.40 ± 0.68 b 0.50 ± 0.69 b 2.50 ± 0.83 a 2.60 ± 0.60 a Week 4 0.50 ± 0.69 b 0.70 ± 0.92 b 2.30 ± 1.03 a 2.35 ± 0.99 a ──────────────────── ───────────────
【００２６】a,b のラベルが異なる試料間に有意差あり
（p<0.05） これによると、３価鉄塩のクエン酸鉄アンモニウムと非
還元性糖質である糖アルコールのエリスリトール及び高
甘味度甘味料のステビアを使用して製造した鉄強化飲料
（実施例１）は、50℃の保存でもFe2+濃度は殆ど増加せ
ず、鉄味の発生も殆ど見られない嗜好性の高い製品であ
った。また、２価鉄塩のクエン酸第一鉄ナトリウムと非
還元性糖質のトレハロース及び高甘味度甘味料のステビ
アを使用して製造した鉄強化飲料（実施例２）は、実施
例１の鉄強化飲料と比べるとFe2+濃度はやや高く経時的
に僅かに増加する傾向にあったが、鉄味の発生に有意差
はなかった。なお、実施例２の鉄強化飲料を製造するに
際しては、２価鉄塩のクエン酸第一鉄ナトリウムを使用
しているが、製造直後のFe2+濃度は比較的小さく、製造
中に溶存酸素等の影響で２価鉄の大部分が酸化され、３
価鉄になったものと考えられる。There is a significant difference between samples with different a and b labels (p <0.05). According to this, ammonium ferric citrate, a trivalent iron salt, erythritol, a sugar alcohol that is a non-reducing sugar, and high sweetness The iron-enriched beverage manufactured using the sweetener Stevia (Example 1) is a highly palatable product that hardly increases the Fe 2+ concentration even when stored at 50 ° C. and hardly generates iron taste. there were. Further, an iron-enriched beverage (Example 2) produced using ferrous sodium citrate, a divalent iron salt, trehalose, a non-reducing saccharide, and stevia, a high-intensity sweetener, was prepared using the iron of Example 1. Compared to the fortified beverage, the Fe 2+ concentration was slightly higher and tended to increase slightly with time, but there was no significant difference in the occurrence of iron taste. In producing the iron-enriched beverage of Example 2, ferrous sodium citrate, a ferrous salt, was used. However, the Fe 2+ concentration immediately after production was relatively small, and dissolved oxygen during production was low. Most of the ferrous iron is oxidized by the influence of
It is considered to have become valence iron.
【００２７】一方、３価鉄塩のクエン酸鉄アンモニウム
と還元性糖質の砂糖を使用して製造した鉄強化飲料（比
較例１）は、50℃の保存でFe2+濃度が有意に増加してお
り、鉄味の発生も認められ、実施例の鉄強化飲料と比べ
て有意に強くなっていた。また、３価鉄塩のクエン酸鉄
アンモニウムと還元性糖質の果糖ブドウ糖液糖を使用し
て製造した鉄強化飲料（比較例２）は、製造直後からFe
2+濃度が高く、鉄味も発生しており、50℃の保存でFe2+
濃度が有意に増加し、鉄味も実施例の鉄強化飲料と比べ
て有意に強くなっていた。したがって、鉄強化飲料を製
造するに際しては、鉄剤として、３価鉄塩又は製造工程
中に酸化されて３価鉄となる２価鉄塩を使用し、また、
甘味成分として、非還元性糖質及び／又は高甘味度甘味
料を使用することにより、鉄味の発生を抑制することが
できる。そして、このようにして製造された鉄強化飲料
は、鉄強化に必要な鉄濃度である２mg％以上の鉄を含有
していても、鉄味が気にならない程度のFe2+濃度である
２mg％以下のレベルにFe2+濃度が維持されている。On the other hand, in the iron-enriched beverage produced by using iron (III) citrate as a trivalent iron salt and sugar as a reducing saccharide (Comparative Example 1), the Fe 2+ concentration was significantly increased by storage at 50 ° C. The occurrence of iron taste was also observed, which was significantly stronger than the iron-enriched beverage of the example. In addition, an iron-enriched beverage (Comparative Example 2) produced using ferric ammonium citrate, a trivalent iron salt, and fructose-glucose liquid sugar, a reducing saccharide, immediately after the production,
2+ concentration is high, iron taste is generated, and Fe 2+
The concentration was significantly increased, and the iron taste was also significantly stronger than the iron-enriched beverage of the example. Therefore, when producing an iron-enriched beverage, a ferric salt or a ferrous salt that is oxidized during the production process to become ferric iron is used as an iron agent,
By using a non-reducing sugar and / or a high-sweetness sweetener as a sweet component, the generation of iron taste can be suppressed. And the iron-enriched beverage thus produced contains 2 mg% or more of iron, which is the iron concentration necessary for iron fortification, and has an Fe 2+ concentration of 2 mg that does not matter iron taste, even if it contains iron. Fe 2+ concentration is maintained at% or less of the level.
【００２８】[0028]
【実施例３】表７に示した配合で、鉄剤として３価鉄塩
のクエン酸鉄アンモニウムを使用し、甘味成分として非
還元性糖質である還元水飴、糖アルコールのエリスリト
ールとソルビトール、高甘味度甘味料のステビアを使用
して、１粒５g の鉄強化ゼリーを製造した。なお、製造
は常法に従って行い、鉄含量は鉄として４mg／粒とし
た。Example 3 In the composition shown in Table 7, ferric ammonium citrate, a trivalent iron salt, was used as an iron agent, non-reducing sugars such as reduced starch syrup, sugar alcohols erythritol and sorbitol, and high sweetness were used as sweeteners. 5 g of iron-enriched jelly was produced using stevia as a sweetener. The production was carried out according to a conventional method, and the iron content was 4 mg / particle as iron.
【００２９】[0029]
【表７】 ────────────────────── クエン酸鉄アンモニウム 4.8 (g) 還元水飴 460.0 エリスリトール 250.0 ソルビトール 150.0 ステビア 0.6 ゼラチン 70.0 クエン酸 10.0 フレーバー 1.0 水 110.0 ──────────────────────[Table 7] 鉄 Iron ammonium citrate 4.8 (g) Reduced starch syrup 460.0 Erythritol 250.0 Sorbitol 150.0 Stevia 0.6 Gelatin 70.0 Citric acid 10.0 Flavor 1.0 Water 110.0 ──────────────────────
【００３０】得られた鉄強化ゼリーについては、機械適
性、風味、組織等に特に問題はなかった。また、50℃の
保存でも４週目までは鉄味の発生は認められなかった。[0030] The obtained iron-reinforced jelly had no particular problem in mechanical suitability, flavor, texture and the like. Even at 50 ° C., no iron taste was observed until the fourth week.
【００３１】[0031]
【実施例４】表８に示した配合で、鉄剤として３価鉄塩
のピロリン酸第二鉄を使用し、甘味成分として非還元性
糖質である糖アルコールのマルチトールとパラチニット
及び高甘味度甘味料のアスパルテームを使用して、１粒
500mgの鉄強化チュアブルタブレットを製造した。な
お、製造は常法に従って行い、鉄含量は鉄として６mg／
粒とした。EXAMPLE 4 Ferric pyrophosphate, a ferric salt, was used as an iron agent in the formulation shown in Table 8, and the non-reducing sugar sugar alcohol maltitol and palatinit were used as sweeteners, and the degree of sweetness was high. Use Aspartame, a sweetener, 1 grain
A 500 mg iron-fortified chewable tablet was manufactured. The production was carried out according to a conventional method, and the iron content was 6 mg / iron.
Granules.
【００３２】[0032]
【表８】 ────────────────── ピロリン酸第二鉄 4.3（％） マルチトール 60.0 パラチニット 25.5 アスパルテーム 0.2 クエン酸 3.0 乳化剤 3.0 フレーバー 4.0 ──────────────────[Table 8] 第二 Ferric pyrophosphate 4.3 (%) Maltitol 60.0 Palatinit 25.5 Aspartame 0.2 Citric acid 3.0 Emulsifier 3.0 Flavor 4.0 ───── ─────────────
【００３３】得られた鉄強化チュアブルタブレットにつ
いては、打錠適性、風味、組織等に特に問題はなかっ
た。また、50℃の保存でも４週目までは鉄味の発生は認
められなかった。The obtained iron-enhanced chewable tablet did not have any particular problems in tableting suitability, flavor, texture and the like. Even at 50 ° C., no iron taste was observed until the fourth week.
【００３４】[0034]
【発明の効果】本発明の鉄強化飲食品は、鉄剤としての
３価鉄と、甘味成分としての非還元性糖質及び／又は高
甘味度甘味料とを含有させることにより、鉄味の発生が
抑制される。したがって、従来の鉄強化飲食品で問題と
なっていた鉄味を呈することがなく、風味の良好な嗜好
性の高い鉄強化飲食品を提供することができる。The iron-enriched food and drink of the present invention contains iron (III) as an iron agent and a non-reducing saccharide and / or a high-intensity sweetener as a sweet component to generate iron taste. Is suppressed. Therefore, it is possible to provide an iron-enriched food / beverage product having good taste and high palatability without exhibiting the iron taste which has been a problem in the conventional iron-enriched food / beverage products.
Claims (4)
の非還元性糖質及び／又は高甘味度甘味料とを含有する
ことを特徴とする鉄味の発生が抑制された鉄強化飲食
品。Claims 1. An iron-enriched diet in which the generation of iron taste is suppressed, characterized by containing trivalent iron as an iron agent and a non-reducing saccharide and / or a high-intensity sweetener as a sweet component. Goods.
２mg％以下の鉄強化飲料である請求項１記載の鉄強化飲
食品。2. The iron-enriched food or drink according to claim 1, which is an iron-enriched beverage having an iron concentration of 2 mg% or more and an Fe 2+ concentration of 2 mg% or less.
20mg％以下の鉄強化菓子である請求項１記載の鉄強化飲
食品。3. The iron concentration is not less than 20 mg% and the Fe 2+ concentration is
The iron-enriched food or drink according to claim 1, which is an iron-enriched confectionery of 20 mg% or less.
が 100mg％以下の鉄強化タブレットである請求項１の鉄
強化飲食品。4. The iron-enriched food or drink according to claim 1, which is an iron-enriched tablet having an iron concentration of 200 mg% or more and an Fe 2+ concentration of 100 mg% or less.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP36484497A JP3244264B2 (en) | 1997-12-22 | 1997-12-22 | Iron-enriched food and drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP36484497A JP3244264B2 (en) | 1997-12-22 | 1997-12-22 | Iron-enriched food and drink |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH11178543A true JPH11178543A (en) | 1999-07-06 |
| JP3244264B2 JP3244264B2 (en) | 2002-01-07 |
Family
ID=18482808
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP36484497A Expired - Fee Related JP3244264B2 (en) | 1997-12-22 | 1997-12-22 | Iron-enriched food and drink |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3244264B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007215498A (en) * | 2006-02-17 | 2007-08-30 | Otsuka Pharmaceut Co Ltd | Drink for pregnant woman |
| JP4622006B2 (en) * | 1999-02-19 | 2011-02-02 | 大正製薬株式会社 | Iron compound-containing oral solution composition |
| JP2014508526A (en) * | 2011-03-10 | 2014-04-10 | ディーエスエム アイピー アセッツ ビー．ブイ． | How to iron a drink |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05176712A (en) * | 1991-12-26 | 1993-07-20 | Nippon Flour Mills Co Ltd | Food containing casein phosphopeptide |
| JPH0928305A (en) * | 1995-07-20 | 1997-02-04 | Nobuo Kuriiwa | Food product for supplying protein |
-
1997
- 1997-12-22 JP JP36484497A patent/JP3244264B2/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05176712A (en) * | 1991-12-26 | 1993-07-20 | Nippon Flour Mills Co Ltd | Food containing casein phosphopeptide |
| JPH0928305A (en) * | 1995-07-20 | 1997-02-04 | Nobuo Kuriiwa | Food product for supplying protein |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4622006B2 (en) * | 1999-02-19 | 2011-02-02 | 大正製薬株式会社 | Iron compound-containing oral solution composition |
| JP2007215498A (en) * | 2006-02-17 | 2007-08-30 | Otsuka Pharmaceut Co Ltd | Drink for pregnant woman |
| JP2014508526A (en) * | 2011-03-10 | 2014-04-10 | ディーエスエム アイピー アセッツ ビー．ブイ． | How to iron a drink |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3244264B2 (en) | 2002-01-07 |
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