JPS63294761A - Hemoferrum-containing food - Google Patents

Abstract

PURPOSE:To obtain a hemoferrum-containing food without smell derived from blood peculiar to the hemoferrum, by treating the hemoferrum with chitosan and containing the treated hemoferrum in a food. CONSTITUTION:A hemoferrum-containing food prepared by adding, e.g. an aqueous solution of chitosan to an aqueous suspension obtained as a hemoglobin hydrolyzate, adjusting pH while stirring, separating the hemoferrum obtained in a suspension state through a filter press, etc., to provide hemoferrum treated with chitosan and adding the resultant hemoferrum treated with the chitosan to various foods, such as mayonnaises, sauces, dressings, soy sauces, chocolates, sprinklings, sprinklings for boiled rice with tea or soups.

Description

[Detailed description of the invention] [Industrial application field] This invention relates to foods containing heme iron.

[Conventional technology]

BACKGROUND OF THE INVENTION Blood obtained when slaughtering animals is processed in various ways and is effectively used as a raw material for foods, medicines, etc., and as an industrial material.

In particular, hemoglobin, which constitutes blood clots, is used as a coloring agent and binding agent for ham.

It is known that hemoglobin is composed of heme iron and globin protein, and heme iron is composed of large numbers of hemes and one iron atom.

Recently, a proposal has been made to hydrolyze hemoglobin into heme iron and globin protein using proteolytic enzymes and use the globin protein in food (W0114103ko0ko), and to add heme iron to iron deficiency anemia patients in food. A proposal to administer by mixing with
k) has been done.

An example of the method described above in which proteolytic enzymes act on hemoglobin to break it down into heme iron and globin protein is as follows.
It is as follows.

That is, blood from an animal is collected, the blood clot is hemolyzed, a protease is applied under alkaline conditions, and then acidified to precipitate heme iron. After that, the heme iron is washed and subjected to treatments such as drying. The heme iron is manufactured by going to the manufacturing site and making it into a product.

[Problems to be solved by the invention 5] However, the heme iron obtained by the above method has a characteristic fishy odor derived from blood, and even if it is mixed and diluted with food,
The odor remained, and there was considerable resistance to consuming it as food.

[Means for solving problems]

The present inventors have completed a method for producing heme iron without the characteristic fishy odor derived from blood, and have created a "high iron content blood powder and its production method."
As such, a patent application was recently filed (filed on June 5, 1930).

The present inventors conducted further studies and aimed at creating a food that is particularly suitable as a supplement for anemia patients, etc., and aimed at creating a food containing heme iron with a high iron content, consisting of the heme iron produced as described above and various foods. completed.

That is, the gist of the present invention is to provide heme iron-containing foods made of heme iron obtained by treatment with chitosan and various foods.

As a method for producing heme iron obtained by treatment with chitosan of the present invention, an aqueous chitosan solution is added to an aqueous suspension of heme iron obtained as a hemoglobin decomposition product, and the pH is adjusted while stirring. Can you name a method in which heme iron obtained in a cloudy state is separated using a filter press or the like?

Furthermore, the food used in the present invention may be any food, including homemade food or commercially available food.

Examples of the above-mentioned foods include mayonnaises, sauces, dressings, soy sauces, chocolates, furikake, furikake for chazuke, soups, and the like.

Examples of mayonnaise include general mayonnaise made from fats and oils, egg yolks, vinegar, and seasonings, and mayonnaise made from fats and oils, edible surfactants, vinegar, and seasonings. can.

Examples of sauces include Worcestershire sauce, Chuno sauce, pork cutlet sauce, tomato ketchup, and tomato bierre.

Examples of dressings include dressings basically made from oils and fats and vinegar, and dressings with mayonnaise, soy sauce, etc. added to the dressings.

Examples of soy sauces include light soy sauce, dark white soy sauce, and white soy sauce.

As for chocolates, Squirt chocolate,
Any chocolate (V-) such as bitter chocolate or milk chocolate can be mentioned.

Furikake products include powdered or granular dried fish such as Kaetsujiyako, sardines, Seguroi sardines, horse mackerel, and cowfish, powdered or granular dried bonito flakes, mackerel flakes, etc., sesame seeds, and matcha. , glue, etc. may be appropriately mixed.

Furikake products for chazuke are generally called salmon chazuke, cod roe chazuke, seaweed chazuke, etc., which are made by adding granular dried or semi-dried products such as salmon and cod roe to the ingredients used in the above furikake products. I can list things.

The soup may be any soup, such as consommé soup or potage soup, but especially instant soup,
Solid soups such as granular and powdered soups can be mentioned.

The content of heme iron can be increased or decreased as necessary, but it may be determined by taking into consideration the dosage to be administered to patients, mouthfeel, color, etc. For example, a range of about 3% by weight or less, preferably about 5'ft% or less, more preferably about 3% by weight or less can be mentioned.

〔Example〕

The present invention will be explained below with reference to Examples, but the present invention is not limited to such Examples. The removed fresh bovine blood/,000 kJ was centrifuged to obtain approximately qook of blood clot, which was hemolyzed by adding 2.3 times the volume of water.

Next, use an appropriate amount of caustic soda to adjust the pH to g and z, and add proteolytic enzyme (alcalase) while stirring.
9 was added to 7.4L (manufactured by Novo Industries)/2 and maintained at a temperature of Sθ°C for 3 hours to perform hydrolysis. After the enzymatic reaction was completed, the temperature of the system was raised (approximately tθ°C) to inactivate the enzyme, and then the temperature of the system was brought to room temperature, and then the pH of the system was adjusted to S, S using an appropriate amount of hydrochloric acid. However, insoluble matter (heme iron) gradually precipitated. Separately chitosan soog
was dispersed in water 10073 while stirring, and dilute hydrochloric acid was added dropwise to dissolve the chitosan to obtain a viscous solution.

This solution was added to the above solution whose pH had been adjusted over 3 days while stirring gently. The pH of the system was then adjusted to approximately 7.0 using caustic soda. The insoluble matter in the system coagulated with each other by the addition of the chitosan solution and became large particles suspended in the system. Then, using a filter press, insoluble matter (heme iron obtained by treatment with chitosan of the present invention) is removed.
was collected as sludge. The sludge had a wet weight of approximately 200 kli. For washing with water, add about 100 ml of water while stirring, wash with water, use a filter press again to collect the heme iron of the present invention, and then use a vacuum dryer to dry the heme iron of the present invention. After drying at a temperature of 70° C., the heme iron was ground and treated with chitosan according to the present invention. The heme iron was approximately 90%, with a yield of 9j%.

The heme iron produced in this example had no fishy odor, almost no taste, and was highly valuable as a food product.

(Manufacture of seasoning containing heme iron) The heme iron obtained by treatment with the chitosan of the present invention produced as described above and the various foods shown in Table 1 were added in the amounts shown in Table 1. The ingredients were mixed to produce the food product of the present invention.

Example Cosweet Chillicolate (manufactured by Ohtsuka Cacao Co., Ltd.)
The heme iron hoop obtained in Example 1 was added to 10 kg, thoroughly stirred at a temperature of about 27°C, tempered for about 10 minutes at a temperature of about 27°C, and then kept at a temperature of about 32°C. , molded according to conventional methods.

The chiccolate of the present invention obtained in this example had some texture, but had the aroma and taste inherent to chiccolate.

Example 3 Heme obtained in Example 3 was added to 6 g of furikake nori (sold by Yamamoto Noriten Co., Ltd.), which was prepared by adding seasonings to crushed seaweed, chirimenjiyako, sesame seeds, carp flakes, and dried shrimp. iron o
, rg were mixed to produce the heme iron-containing furikake of the present invention.

When the furikake of the present invention obtained above was sprinkled on rice and eaten, it was possible to eat it without sensing almost any heme iron.

Implementation '41 AU Tei Furikake for chazuke was prepared by mixing 6 g of furikake seaweed used in Example 3 above with dried cod roe/fi and heme iron o and sy obtained in Example 1.

The furikake for chazuke of the present invention obtained above was heated to about 16θI.
When the rice was poured with a sencha infusion solution at about tO°C, the furikake turned a light blackish brown color, but it was edible without any change in smell or taste.

Example: Instant Potage Soup (Product Name: Cup
Soup "Chicken Cream", sold by Ajinomoto Co., Inc.)bt
, H and g of the heme iron obtained in Example 1 were mixed to prepare the instant Botager Knoop containing heme iron of the present invention.

Pour boiling water/30d into the soup of the present invention obtained above,
A potage soup was prepared by stirring for about 13 seconds.

A soup with dispersed heme iron was obtained, and the heme iron remained dispersed during the eating period.

Example 6 Heme iron lI obtained in Example 1 was mixed with 33 g of instant consommé soup (product name: Cup soup "Chicken consommé" sold by Ajinomoto Co., Inc.) to prepare an instant consommé soup containing heme iron of the present invention. Prepared consommé soup.

Pour 130ml of boiling water into the soup of the present invention obtained above,
I mixed it thoroughly and prepared consommé soup.

Although heme iron gradually precipitated, it was kept in a dispersed state by stirring during consumption.

〔Effect of the invention〕

All of the foods produced according to the present invention did not have the blood-derived odor characteristic of conventional heme iron, and were suitable as supplementary foods for anemia patients.

Claims (2)

[Claims] (1) Food containing heme iron, which is made of heme iron obtained by treatment with chitosan and food. (2) Foods containing heme iron according to claim 1, which are mayonnaises, sauces, dressings, soy sauces, chocolates, furikakes, furikakes for chazuke, or soups. .