JPS6344868A - Preparation of tasteful food and drink enriched with iron - Google Patents
Preparation of tasteful food and drink enriched with ironInfo
- Publication number
- JPS6344868A JPS6344868A JP61188241A JP18824186A JPS6344868A JP S6344868 A JPS6344868 A JP S6344868A JP 61188241 A JP61188241 A JP 61188241A JP 18824186 A JP18824186 A JP 18824186A JP S6344868 A JPS6344868 A JP S6344868A
- Authority
- JP
- Japan
- Prior art keywords
- iron
- drink
- food
- enriched
- hemoglobin
- 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 85
- 229910052742 iron Inorganic materials 0.000 title claims abstract description 38
- 235000013305 food Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims description 5
- 108010054147 Hemoglobins Proteins 0.000 claims abstract description 16
- 102000001554 Hemoglobins Human genes 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 14
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000021185 dessert Nutrition 0.000 claims abstract description 6
- 235000013361 beverage Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 210000001156 gastric mucosa Anatomy 0.000 abstract description 3
- 239000012467 final product Substances 0.000 abstract description 2
- 239000000047 product Substances 0.000 abstract description 2
- 238000013019 agitation Methods 0.000 abstract 1
- 108010036302 hemoglobin AS Proteins 0.000 abstract 1
- 230000007794 irritation Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 15
- 235000019634 flavors Nutrition 0.000 description 14
- 150000003278 haem Chemical class 0.000 description 14
- 238000010521 absorption reaction Methods 0.000 description 11
- 208000007502 anemia Diseases 0.000 description 6
- 230000002354 daily effect Effects 0.000 description 4
- 239000000049 pigment Substances 0.000 description 4
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 3
- 244000131522 Citrus pyriformis Species 0.000 description 3
- 239000001263 FEMA 3042 Substances 0.000 description 3
- 206010022971 Iron Deficiencies Diseases 0.000 description 3
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 235000015197 apple juice Nutrition 0.000 description 3
- LRBQNJMCXXYXIU-QWKBTXIPSA-N gallotannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@H]2[C@@H]([C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-QWKBTXIPSA-N 0.000 description 3
- 235000015110 jellies Nutrition 0.000 description 3
- 239000008274 jelly Substances 0.000 description 3
- 229940033123 tannic acid Drugs 0.000 description 3
- 235000015523 tannic acid Nutrition 0.000 description 3
- 229920002258 tannic acid Polymers 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 235000013532 brandy Nutrition 0.000 description 2
- 210000003743 erythrocyte Anatomy 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 241000283690 Bos taurus Species 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
- 239000005715 Fructose Substances 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- MDXRFOWKIZPNTA-UHFFFAOYSA-L butanedioate;iron(2+) Chemical compound [Fe+2].[O-]C(=O)CCC([O-])=O MDXRFOWKIZPNTA-UHFFFAOYSA-L 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 208000036654 deficiency anemia Diseases 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 229940111685 dibasic potassium phosphate Drugs 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 229960000225 ferrous fumarate Drugs 0.000 description 1
- 235000002332 ferrous fumarate Nutrition 0.000 description 1
- 239000011773 ferrous fumarate Substances 0.000 description 1
- 229960001604 ferrous succinate Drugs 0.000 description 1
- 229960001781 ferrous sulfate Drugs 0.000 description 1
- 235000003891 ferrous sulphate Nutrition 0.000 description 1
- 239000011790 ferrous sulphate Substances 0.000 description 1
- 235000014106 fortified food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002452 interceptive effect Effects 0.000 description 1
- 229940082629 iron antianemic preparations Drugs 0.000 description 1
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Abstract
Description
【発明の詳細な説明】
童呈上■丑■分り
本発明は、貧血の予防、治療に利用し得る、鉄分を強化
した嗜好性飲食品の調製法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for preparing a preferable food or drink enriched with iron, which can be used for the prevention and treatment of anemia.
従来技術
昭和５８年度の厚生省の国民栄養調査によると、我国の
成人女性の約２０％が貧血であり、その大部分は鉄分（
Ｆｅ）不足に因る栄養性貧血であると推測される。Conventional technology According to the National Nutrition Survey conducted by the Ministry of Health and Welfare in 1981, approximately 20% of adult women in Japan are anemic, and the majority of this is due to iron (
It is presumed to be nutritional anemia due to Fe) deficiency.
従来、このような貧血の治療には２価鉄のフマール酸鉄
、硫酸第一鉄、コハク酸鉄などが用いられているが、こ
れらの鉄剤は一時に大量のＦｅを投与することになるの
でＦｅが胃粘膜を刺激して、時として胃痛、悪心、嘔吐
等の副作用を伴うことがある。Traditionally, divalent iron such as ferrous fumarate, ferrous sulfate, and ferrous succinate have been used to treat such anemia, but these iron preparations require large amounts of Fe to be administered at once. Fe irritates the gastric mucosa, sometimes resulting in side effects such as stomach pain, nausea, and vomiting.
ところがで、ｒｅの体内での吸収率はヘム鉄の場合には
摂取量の２５％、非ヘム鉄では８％と言われ、ヘム鉄の
方が非ヘム鉄に比し吸収率が約３倍と優れている。However, the absorption rate of RE in the body is said to be 25% of the intake amount for heme iron and 8% for non-heme iron, and the absorption rate of heme iron is about three times that of non-heme iron. and excellent.
このようなことから、貧血の治療には、吸収率が良好で
あり、かつ副作用もないヘム鉄からなるヘム色素を摂取
すればよいわけであるが、ヘム色素を含む生の血液を摂
取することはその色調及び風味上難しく、実用的でない
。なお、現在、ヘム色素として牛の赤血球から抽出した
ヘモグロビン粉末を錠菓タイプに調製したものが鉄分強
化食品、として一部市販されているが、このものの場合
も、ヘモグロビン粉末の色調及びその独特の生ぐさみの
故に上記と同様に摂取しにくいものである。Therefore, to treat anemia, it is sufficient to ingest heme pigment made of heme iron, which has good absorption rate and has no side effects.However, ingesting raw blood containing heme pigment is sufficient. is difficult and impractical due to its color and flavor. Currently, hemoglobin powder extracted from bovine red blood cells as a heme pigment is sold as iron-enriched food in the form of tablets. Like the above, it is difficult to ingest because it is raw.
したがって、色調及び風味上摂取し易いようにしたヘム
色素で鉄分を強化した飲食品の提供が、貧血の予防及び
治療上望まれる。Therefore, it is desirable to provide foods and drinks enriched with iron with heme pigments that are easy to ingest due to their color and flavor, for the prevention and treatment of anemia.
日が ° しようとする課
本発明は、上述した状況に鑑みなされたものであって、
胃の粘膜を刺激することなく、鉄の吸収性が良好であっ
て、かつ色調及び風味の点で摂取し易い、鉄分を強化し
た嗜好性飲食品を調製するための方法を提供することを
課題とする。The present invention was made in view of the above-mentioned circumstances, and includes:
An object of the present invention is to provide a method for preparing an iron-enriched palatability food or drink that does not irritate the gastric mucosa, has good iron absorption, and is easy to ingest in terms of color and flavor. shall be.
以下本発明の詳細な説明する。The present invention will be explained in detail below.
光里至撓底
本発明の特徴は、飲料用原料ミックス又はデザート用原
料ミックスを、脱色ヘモグロビン粉末と加水下に混合し
、ｐＨを５．５〜７．５に調製した後、殺菌処理するこ
とにより、鉄分を強化した嗜好性飲食品を調製すること
にある。A feature of the present invention is that a raw material mix for drinks or a raw material mix for desserts is mixed with decolorized hemoglobin powder under water, the pH is adjusted to 5.5 to 7.5, and then sterilized. The object of the present invention is to prepare a preferable food and drink enriched with iron.
課 を”′するための手段
本発明で鉄源として用いる脱色ヘモグロビン粉末は、ヘ
モグロビン粉末斉は濃〒した赤血球液の溶液を脱色し、
数度の水洗にて脱臭し、加熱殺菌して乾燥することによ
り得られる。The decolorized hemoglobin powder used as an iron source in the present invention is obtained by decolorizing a concentrated red blood cell solution.
It is obtained by deodorizing by washing with water several times, sterilizing by heating, and drying.
このように゛して得られる脱色ヘモグロビン粉末はｇ当
り２．５〜３．５ｍｇのＦｅを含んでおり、その鉄分は
吸収性の良好なヘム鉄から成る。The bleached hemoglobin powder thus obtained contains 2.5 to 3.5 mg of Fe per g, and the iron content consists of heme iron, which has good absorbability.
なお、この脱色ヘモグロビン粉末は脱色処理していると
いえども、その溶液は無色透明ではなく、淡い褐色を呈
するので、それを添加することにより鉄分を強化した飲
食品を調製するに当っては、上記褐色にマツチしたフレ
ーバー、例えばティーフレーバー、リンゴ果汁用のフル
ーラフレーバーを用いた飲料用ミックス又はこれらのフ
レーバーのほかにブランデイ−フレーバーを用いたデザ
ート用ミックスを原料として用いるとよい。Although this decolorized hemoglobin powder has been decolorized, the solution is not colorless and transparent but has a light brown color, so when preparing foods and drinks enriched with iron by adding it, It is preferable to use, as a raw material, a beverage mix using a flavor that matches the brown color described above, such as a tea flavor or a flora flavor for apple juice, or a dessert mix using a brandy flavor in addition to these flavors.
また、元゛来、ヘモグロビン粉末の溶液は、ｐＨ４，６
付近で凝集沈澱を生じるため、ｐｎの低い果汁やエキス
分を含むミックス並びにフレーバーを用いる場合には留
意する必要がある。In addition, originally, the solution of hemoglobin powder had a pH of 4.6.
Because agglomeration and precipitation occur in the vicinity, care must be taken when using mixes and flavors containing fruit juices or extracts with low pn.
上記凝集沈澱の生成を防止するには、ヘモグロビン粉末
の溶液に、原料ミックスを少量ずつ添加して最終製品の
ｐｎを５．５〜７．５、好ましくは６．８〜７；５に調
整するとよい。To prevent the formation of the above-mentioned coagulated precipitate, add the raw material mix little by little to the hemoglobin powder solution to adjust the pn of the final product to 5.5 to 7.5, preferably 6.8 to 7;5. good.
なお、ヘム鉄は、非ヘム鉄と異なり、リン酸、タンニン
酸等により吸収阻害を受けないので、タンニン酸を含む
、ティーエキスを用いても上記９Ｈの範囲内であれば支
障がないが、他の食品中に含まれる鉄分の吸収を妨げな
い観点からタンニン酸を含まない方が望ましい。In addition, unlike non-heme iron, heme iron is not inhibited by absorption by phosphoric acid, tannic acid, etc., so there is no problem if tea extract containing tannic acid is used as long as it is within the above 9H range. It is preferable not to contain tannic acid from the viewpoint of not interfering with the absorption of iron contained in other foods.
本発明に従って、脱色ヘモグロビン粉末を、成人１日当
りの鉄分必要摂取量であるＦｅとして１．０〜１ 、２
ｍｇの量になるように原料ミックスに添加（ヘム鉄の吸
収を添加量の２５％とすると４．０〜４ 、８ｍｇとな
る）して各種飲料並びにデザート食品を調製することに
より、吸収性の良好なヘム鉄を含有する摂取し易い飲食
品を提供することができる。According to the present invention, the bleached hemoglobin powder is prepared in an amount of 1.0 to 1,2 as Fe, which is the required daily iron intake for adults.
By adding it to the raw material mix in an amount of 4.0 - 4.8 mg (assuming the absorption of heme iron is 25% of the added amount) and preparing various drinks and dessert foods, the absorption rate can be increased. It is possible to provide food and drink products that contain good heme iron and are easy to ingest.
したがって、このような飲食品の所定量を毎日摂取する
ことにより、鉄分の摂取不足に因る一貧血を予防するど
とができるのみならず、その治療効果を高めることが可
能となる。Therefore, by ingesting a predetermined amount of such foods and drinks every day, it is possible not only to prevent anemia caused by insufficient intake of iron, but also to enhance its therapeutic effect.
因に、艇近の福島県立医大の内円等の調査によると、我
国女性の５０％に何らかの鉄欠乏がみられ、特に女性高
校生では摂取食事による鉄分の吸収を考慮した場合、鉄
分の収支バランスは負に陥る傾向があることから、本発
明による飲食品の毎日摂取が上記鉄欠乏の解消に役立つ
ものと言える。Incidentally, according to a survey by Uchien and others at Fukushima Prefectural Medical University in Funachika, 50% of Japanese women are found to have some kind of iron deficiency, and female high school students in particular have a poor balance of iron balance when taking iron absorption through food into account. Since there is a tendency for iron deficiency to become negative, it can be said that daily intake of the food and drink according to the present invention is helpful in resolving the above-mentioned iron deficiency.
以下に実施例により本発明を具体的に説明する。The present invention will be specifically explained below using Examples.
実施例１
鉄分強化飲料の調製：
■金林料 ｙ金１ （ｉｌｔ％）脱
色ヘモグロビン粉末 １．０６（Ｆｅ含有量
３．０ｍｇ／ｇ）
ティーフレーバー ０．１０レモンフレ
ーバー ０．１０水
９８．７４上記配合により、脱色ヘ
モグロビン粉末を水に投入して攪拌下に溶解し、この溶
液にティーフレーバーとレモンフレーバーを徐々にｆｆ
ｉ加して、ｐＨを７．０に調製した後加熱殺菌し、レモ
ンティ一様飲料１２５ｍ Ａを得た。Example 1 Preparation of iron-enriched beverage: ■Kinrinryo yKin1 (ilt%) Decolorized hemoglobin powder 1.06 (Fe content 3.0mg/g) Tea flavor 0.10 Lemon flavor 0.10 Water
98.74 According to the above formulation, decolorized hemoglobin powder is added to water and dissolved under stirring, and tea flavor and lemon flavor are gradually added to this solution.
After adjusting the pH to 7.0, heat sterilization was performed to obtain 125 mA of lemon tea-like beverage.
この飲料を摂取することにより、鉄分の吸収率２５％と
してＦｅ摂取量は１日の必要摂取量の約１ｍｇとなる。By ingesting this beverage, the Fe intake amount will be approximately 1 mg of the daily required intake assuming an iron absorption rate of 25%.
実施例２
鉄分強化デザートゼリーの調製：
聚金且料 間食１（―ｔ％）脱色
ヘモグロビン粉末 １．３３（Ｆｅ含有量３
．０ｍｇ／ｇ）
砂糖混合異性化＠ ５．０１１５脱酸
リンゴ果汁 １．０安定剤
０．６０ブランデイ−フレーバー
０．２０水 ９
１．８７上記配合により、脱色ヘモグロビンを水に投入
して攪拌下に溶解し、この溶液に上記異性化糖と、ヘモ
グロビン蛋白と凝集沈澱しないように、限外濾過処理し
、さらに脱酸処理したリンゴ果汁を添加、混合し、次い
でカラギーナン、ローカストビーンガム及び第２リン酸
カリよりなる安定剤とブランデイ−フレーバーを添加し
、ｐＨを７．０に調整した後加熱殺菌した。次いで容器
に注入し、冷却してゼリー化し、デザートゼリー１００
ｇを得た。Example 2 Preparation of iron-enriched dessert jelly: Snack 1 (-t%) Decolorized hemoglobin powder 1.33 (Fe content 3
．． 0mg/g) Sugar mixed isomerization @ 5.0115 Deoxidized apple juice 1.0 Stabilizer
0.60 brandy-flavor
0.20 water 9
1.87 According to the above formulation, decolorized hemoglobin was added to water and dissolved under stirring, and this solution was subjected to ultrafiltration treatment to prevent coagulation and precipitation with the above-mentioned high-fructose sugar and hemoglobin protein, and further deoxidized. Apple juice was added and mixed, then a stabilizer consisting of carrageenan, locust bean gum and dibasic potassium phosphate, and brandy flavor were added, the pH was adjusted to 7.0, and the mixture was heat sterilized. Next, it is poured into a container, cooled and jelly-formed to make dessert jelly 100.
I got g.
このゼリーを食べることにより、鉄分の吸収率２５％と
してＦｅ摂取量は、１日の必須摂取量の約１ｍｇとなる
。By eating this jelly, the Fe intake amount will be approximately 1 mg of the daily essential intake assuming an iron absorption rate of 25%.
Claims (3)
を、脱色ヘモグロビン粉末と加水下に混合し、ｐＨを５
．５〜７．５に調整した後、殺菌処理することを特徴と
する鉄分強化嗜好性飲食品の調製法。(1) Beverage raw material mix or dessert raw material mix is mixed with decolorized hemoglobin powder while adding water, and the pH is adjusted to 5.
．． A method for preparing an iron-enriched palatable food or drink, which comprises adjusting the iron content to 5 to 7.5 and then sterilizing it.
第（１）項記載の調製法。(2) The preparation method according to claim (1), wherein the pH is adjusted to 6.8 to 7.5.
３〜６ｍｇになるように混合する特許請求の範囲第（１
）項記載の調製法。(3) Claim No. 1 in which decolorized hemoglobin powder is mixed so that the iron content in the food and drink is 3 to 6 mg.
Preparation method described in ).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61188241A JPH0626518B2 (en) | 1986-08-11 | 1986-08-11 | Preparation method of palatable food and drink with enhanced iron content |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61188241A JPH0626518B2 (en) | 1986-08-11 | 1986-08-11 | Preparation method of palatable food and drink with enhanced iron content |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6344868A true JPS6344868A (en) | 1988-02-25 |
| JPH0626518B2 JPH0626518B2 (en) | 1994-04-13 |
Family
ID=16220258
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61188241A Expired - Lifetime JPH0626518B2 (en) | 1986-08-11 | 1986-08-11 | Preparation method of palatable food and drink with enhanced iron content |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0626518B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH026408A (en) * | 1988-06-24 | 1990-01-10 | Sanyoo Fine Kk | Iron supplying beverage |
-
1986
- 1986-08-11 JP JP61188241A patent/JPH0626518B2/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH026408A (en) * | 1988-06-24 | 1990-01-10 | Sanyoo Fine Kk | Iron supplying beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0626518B2 (en) | 1994-04-13 |
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