JPS59140834A - Production of chocolate - Google Patents

Abstract

PURPOSE:To obtain a chocolate capable of giving hematopoietic effect to patients with anemia with almost no smell of heme iron complex, by incorporating the heme iron complex in chocolate. CONSTITUTION:Heme iron complex obtained by removing globin protein from hemoglobin of vertebrates to chocolate. The heme iron complex can be obtained by adding a solution of sodium citrate, aqueous solution of heparin, etc. to a bird and beast blood, centrifuging and separating the resultant mixture into blood plasma and erythrocytes, adding water to the resultant erythrocytes, hydrolyzing the erythrocytes with an enzyme, and separating the hydrolyzed erythrocytes into globin protein as a supernatant liquid and the heme iron complex as a residue.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing chocolate containing heme iron. More specifically, the present invention relates to a method for producing chocolate containing heme iron obtained by removing globin protein from vertebrate hemoglobin.

Since World War II, the eating habits of Japanese people have improved significantly, but on the other hand, there has been an increase in the consumption of instant foods, unbalanced eating, and the habit of not eating breakfast at all, leading to anemia among women. It is especially increasing among young people to middle-aged people.

As a treatment for such anemic patients, it is recommended to ingest colored vegetables, animal liver, MJJJ physical liquid, etc. However, animal liver is not preferred due to its taste and odor, and animal blood, for example, which contains enough of it, is recommended. Since Beef Steak is a high-grade song, there is no way to recommend it to the general public.

On the other hand, the animal matter excreted during the slaughter of animals, especially cows, horses, pigs, and chickens, has traditionally been used as a cooking ingredient, but recently, these animals have been centrifuged to separate animal blood plasma and red blood cells. and the obtained plasma Rb
The red blood cells have come to be used as a searing agent for hams and sausages, and the red blood cells have been used as mink feed, coloring, and as a clarifier for wine. It has also been proposed to further hydrolyze the red blood cells obtained here to separate them into globin protein and heme iron, and to use the protein portion for the above-mentioned purposes.

However, the heme iron obtained here has a red color close to black and has an odor peculiar to heme iron, so it has not been used so far, and there is no known method of using it other than discarding it.

The main purpose of the present invention is to provide an effective food for anemic people or people who require iron.

That is, the gist of the present invention is a method for manufacturing chocolate that includes adding heme iron in the chocolate manufacturing process.

The method for manufacturing chocolate of the present invention will be described below.

For example, sweet chocolate, cocoa powder, powdered sugar, and other additives are added to melted hydrogenated oil, stirred and mixed thoroughly, and the heme iron shown below is added, followed by conching and rolling according to the usual method. The chocolate of the present invention can be obtained. It is also possible to obtain the chocolate If of the present invention by adding heme iron to sweet chocolate and sufficiently removing the tempering after melting.

The step of adding heme iron to chocolate may be carried out at any step during the general chocolate manufacturing process, as long as it is not a particularly high temperature step.

The chocolate obtained here may then be molded in a conventional manner, such as by pouring it into a mold and cooling it.

As the chocolate used as a raw material, any chocolate such as sweet chocolate or bitter chocolate may be used.

Examples of methods for producing heme iron include the following methods.

That is, aqueous sodium citrate solution, aqueous heparin solution, etc. are applied to the animal surface, and then centrifugation is performed to separate plasma and red blood cells - water is added to the obtained red blood cells, and then acetic acid, alkaline protease, etc. are added. The globin protein can be hydrolyzed as a supernatant, and heme iron can be obtained as a residue. This heme iron can be further washed with water, then purified by a method such as filtration, and then made into a powder by a method such as drying and powdering.

The chocolate of the present invention thus obtained is hidden by the characteristic aroma of chocolate, has almost no odor of heme iron, and exhibits a remarkable blood-enhancing effect when administered to anemic patients.

Next, Examples of the present invention will be shown, but the present invention does not constitute such Example 1/i.

Example / Heme iron M-derived bovine blood, 20'lK ￥0% sodium citrate aqueous solution -
200- was added and optically stirred, then centrifuged to separate plasma and red blood cells, 3 times the amount of water of the obtained red blood cells was added to hemolyze and destroy the red blood cells.
vo ), :, Add 0.12 of Alcalase (trade name) manufactured by Co., Ltd. per lysed blood/l', and adjust the pH and temperature with j! ℃
and then bring the pH of the solution to <1. with normal hydrochloric acid.
The supernatant liquid and heme iron were separated by centrifugal sedimentation, the heme iron was washed with water, and the heme iron was recovered by centrifugation and drying.

The obtained heme iron had the composition shown in Table 1.

Table 1 Analysis test JJ 4th Wed, min, s, 4ty.

Protein / 6.3 fat
Quality 0.2% ash content! , 3%94 3J, r■% Iron ♂! ri m1% calcium g r,j■9sodium /, /≦to tip metal) s,4tppm general raw #i number 30θ or less /2 colon plane number (BG
LB method) (-) Production of chocolate of the present invention: Sweet Chocolate (manufactured by Taito Cacao Co., Ltd.)
/ Add the heme iron 5OO2 obtained above to Ok41, mix and stir thoroughly at a temperature of about 2°C, then temper at a temperature of about 27°C for about IO minutes, further raise the temperature to about 32°C, and keep it at a constant temperature. Molded according to the law.

Example 2 Chocolate production: approx. 10 kg of hydrogenated oil (manufactured by Nippon Lever Co., Ltd.) dissolved at a temperature of 0°C was
kg, cocoa powder/, jkg and powdered sugar, :z, okg were added and thoroughly mixed and stirred to produce the heme iron 700f obtained in Example/.
was added, conching was performed at the same temperature for about 2Z hours, then the temperature was lowered to about 0°C, and optical kneading was performed using three rollers for about 72 hours, and the obtained heme iron-containing chocolate was molded according to a conventional method.

The chocolates of the present invention produced in Examples and Co. did not have the odor peculiar to heme iron, and had the aroma and mouthfeel inherent to chocolate.

Table 2 shows the composition of the chocolate according to the present invention which was produced according to the embodiment.

2nd surface water O0r% protein 7.3% fat
fat 3t13x fiber
／,／Nine gray portion Yarimaru 抛
Quality Geta, 15X Calcium 3! , λ■% Iron S2.1 Magnesium 9g, Tokimaru Experimental Method Subjects: Healthy 27- to 2-year-old female college students and female college students who appeared to be anemic as a result of blood tests. A total of ♂ people were selected and used as subjects.

Experimental date: June 73rd to July 72nd, 2017 Experimental items: ■Each person records the food they consume every day.

■/day/θ2 according to the above example/ Chocolate of the present invention obtained by I eat the. This is the most food Eat after a meal using numbers.

However, tea, tea, and coffee are available after meals. -, etc. shall not be drunk.

Foot measurement method: ■ Body position and blood properties were measured before the start of the experiment.

■ Posture measurement after the ingestion experiment Immediately, blood was drawn and evaluated.

■After the experiment, impressions and special B-pictures was recorded.

Results and discussion 2 ■Experiment - Body position before and after the start, blood properties The values are shown in Table 3 and Figure 7.

Regarding blood properties, three factors are shown in Figure 1: whole blood ratio, hemoglobin, and hematocrit. Increases in the three factors were observed in 6 patients, and the remaining two patients did not show any increase because their physical condition deteriorated during the experiment, and their hemoglobin levels decreased. This indicates that a decrease in energy intake has a very negative effect on blood composition. In particular, A and C have a good rise, whole blood specific gravity is 0.9%, hemoglobin is /J-0% and 10.39, hematocrit is //,
0% and 22.2%, which are extremely high and have reached the safe range.

■I made a plan to distort the picture of food intake.

The average values are shown in Table D. It is. Intake letter for trade blood group/health group %l is both energy and protein. The amount of rent exceeds that of nutrition centers. Ta The healthy group has a lot of protein, but the iron content is poor. There are more face groups.

■Looking at the living environment of the subject, it appears that he is anemic. Two people in the group live in boarding houses, the others in the healthy group. All of them, including 9 students, commute to school from home. Ru.

As mentioned above, as a result of the actual intake test of the chocolate of the present invention for 7 months, the anemia group was 1! i! It appears that both people in the Ko group took the drug with careful attention to their daily meals. As a result, it is presumed that good values for blood properties were obtained. In addition, for the members of the group, their sense of health improved, their facial expressions were brighter, their eyes sparkled, they became more beautiful, and they became more active and motivated.

Anemia group C and healthy group 3 each commute to school at home and have a 6D daily diet that is nutritionally balanced. Furthermore, his academic performance is also excellent.

Impressions Food must be delicious. No matter how nutritious it is, if you don't eat it consistently, it won't be effective. In this regard, the chocolate of the present invention had no abnormalities due to the chocolate raw material and had a good aroma and taste, so the subjects willingly cooperated.

Table 3 Before and after starting the experiment height, weight Table 7 , average value of nutritional intake

[Brief explanation of drawings]

Figure 1 is a diagram showing the changes in whole blood ratio 1, hemoglobin (Hl) and hematocrit (Ht) of subjects before and after ingesting the chocolate of the present invention. The specific gravity is indicated, the X mark indicates the amount of hemoglobin, and the Δ mark indicates hematocrit %. Person Mitsubishi Chemical Industries, Ltd. (and 7 others) Agent Patent attorney Hase - (and 7 others)

Claims (1)

[Claims] (1) A method for producing chocolate, which comprises adding heme iron during the chocolate production process. (2. The method for producing chocolate according to claim 1, wherein the heme iron is heme iron obtained by removing globin protein from hemoglobin of a dorsal vertebrate.