KR20140144223A - Iron pyrophosphate composition - Google Patents

Abstract

1 to 10 parts by mass of a polyoxyethylene sorbitan fatty acid ester or 1 to 10 parts by mass of a glycerin fatty acid ester and 0.05 to 1 part by mass of an enzyme-decomposed lecithin are mixed with 100 parts by mass of ferric pyrophosphate, And having a zeta potential of -25 to -39 ㎷ and an average particle diameter of 1 to 4 탆 and a ferrocyctric phosphate ferrocyanide composition having an absolute value of zeta potential of Fermented milk containing 1.0 to 10 mg of ferrous pyrophosphate in terms of iron per 100 g of fermented milk of 10. Or less. The coated ferrous phosphate ferrite composition of the present invention is used for fermented milk such as yogurt, yogurt drink, and lactic acid bacteria drink.

Description

{IRON PYROPHOSPHATE COMPOSITION}

The present invention relates to a coated ferric pyrophosphate ferrous phosphate composition which is preferably used in fermented milk such as yogurt, yogurt drink, and lactic acid bacterium drink, and a fermented milk containing the composition.

BACKGROUND ART [0002] In recent years, in order to strengthen iron powder in fermented milk, various combinations of iron materials have been studied.

However, in the case of mixing a water-soluble iron material such as ferrous sulfate, sodium citrate or lactate, flavor of the fermented milk is inhibited by iron.

On the other hand, since the water-insoluble iron material is sedimented when mixed with fermented milk as it is, it is difficult to add to the beverage.

Thus, there has been reported a fermented milk which is stably suspended in lactic acid fermented milk (acid milk), and further contains a ferric pyrophosphate emulsifier coating composition which is unlikely to manifest the characteristic unpleasant flavor of the iron (see Patent Document 1 ).

Japanese Patent Application Laid-Open No. 10-225263

However, it has been found that the ferric pyrophosphate emulsifier coating composition described in Patent Document 1 causes a reaction with the protein in the fermented milk when added to the fermented milk having an absolute value of the zeta potential of 10 ㎷ or less, thus causing a problem in dispersibility .

In addition, the conventional ferric pyrophosphate emulsifier coating composition has an effect of increasing the amount of the emulsifier-derived flavor, so that the amount of the emulsifier-containing coating composition, which is likely to have a flavor derived from the blended raw materials such as fermented milk having a low SNF, There is a limit.

Disclosure of the Invention An object of the present invention is to provide a coated ferric phosphate ferrite composition which is excellent in dispersibility and can be incorporated into a fermented milk without inhibiting the flavor, and a fermented milk containing the ferric pyrophosphoric acid ferrous phosphate composition.

According to the present invention,

[1] A ferric pyrophosphate, which comprises 1 to 10 parts by mass of a polyoxyethylene sorbitan fatty acid ester or 1 to 10 parts by mass of a glycerin fatty acid ester, and 0.05 to 1 part by mass of an enzyme digestion with respect to 100 parts by mass of ferric pyrophosphate Coated ferric phosphate ferrous phosphate composition coated with lecithin and having a zeta potential of -25 to -39 DEG C and an average particle diameter of 1 to 4 mu m,

[2] An iron powder comprising the coated ferrocyctal iron phosphate composition according to [1], wherein 1.0 to 10 mg of iron pyrochlate-derived ferric phosphate is contained per 100 g of fermented milk having an absolute value of zeta potential of 10 ㎷ or less, Fortified fermented milk

.

The coated ferric pyrophosphoric acid ferrite composition of the present invention exerts the effect that it can be stably dispersed in the fermented milk without inhibiting the flavor.

The coated ferrous phosphate ferrite composition of the present invention has a structure in which ferric pyrophosphate is coated with a polyoxyethylene sorbitan fatty acid ester or a glycerin fatty acid ester and an enzyme-decomposed lecithin. The coated ferrous phosphate ferroflavate composition of the present invention can be dispersed in fermented milk by agglomerating the pulverized particles to a fine particle diameter with an appropriate particle diameter. On the other hand, in the coating composition of ferric pyrophosphate emulsion described in Patent Document 1 of the prior art, it exists in a fine particle state, and coagulation does not occur in this state. Generally, aggregation of particles is considered to be an undesirable phenomenon from the viewpoint of deterioration of dispersibility and precipitation. In the present invention, by controlling coagulation and adjusting to an appropriate particle diameter, precipitation does not occur and protein It is confirmed that the iron composition capable of suppressing the reaction with the iron compound can be obtained.

From the viewpoints of flavor and physical properties, the polyoxyethylene sorbitan fatty acid ester preferably has a fatty acid having 12 or more carbon atoms, preferably 12 to 18, and an HLB of 10 or more, preferably 14 to 17. The sorbitan fatty acid ester, which is a constituent component, is prepared by esterifying sorbitan and a fatty acid. The sorbitan fatty acid ester is prepared by condensing a fatty acid with sorbitan or sorbit obtained by dehydrating sorbit. Depending on the reaction conditions, sorbitol, sorbitan, sorbide, and their esters are mixed together. The ratio of these residues depends on the reaction conditions and the manufacturer. When used in the present invention, the composition is not particularly limited, and it can be preferably used on the market.

The amount of the polyoxyethylene sorbitan fatty acid ester is preferably from 1 to 10 parts by mass with respect to 100 parts by mass of ferric pyrophosphate from the viewpoint of particle diameter control, more preferably from 1 to 8 parts by mass, More preferably 5 parts by mass.

Examples of glycerin fatty acid esters include esters of glycerin and fatty acids, and mixtures of monoglycerides, diglycerides and triglycerides obtained by ester exchange of glycerin and fat. The carbon number of the fatty acid is preferably 8 to 18, more preferably 12 to 14. The content of the monoglyceride may be increased by subjecting the mixture of monoglyceride, diglyceride and triglyceride to a separation and purification treatment by a molecular distillation method or a column method depending on the application.

The amount of the glycerin fatty acid ester is preferably from 1 to 10 parts by mass, more preferably from 1 to 8 parts by mass, further preferably from 1 to 5 parts by mass, from the viewpoint of flavor, from 100 parts by mass of ferric pyrophosphate, Do.

The enzyme-decomposing lecithin is a lysophosphatidylcholine, a lysophosphatidylethanolamine, a lysophosphatidylinositol and a lysophosphatidylserine-based monoacylglycerol obtained by limiting hydrolysis of vegetable lecithin or egg yolk lecithin with phospholipase A At least one selected from the group consisting of phosphatidic acid, lysophosphatidic acid, phosphatidylglycerol and lysophosphatidylglycerol produced using phospholipase D can be preferably used. Among them, lysophosphatidylcholine, lysophosphatidylethanolamine and lysophosphatidylserine are preferable, and lysophosphatidylcholine is more preferable. The phospholipase to be used for the enzymatic degradation may be those having phospholipase A and / or D activity, regardless of origin such as animal origin such as pork pancreas, plant origin such as cabbage, microbial origin such as fungi, and the like.

All of the enzyme-decomposing lecithin has a surfactant, has phosphate groups equally in its hydrophilic portion, and has a remarkable adsorption coating ability on the ferric pyrophosphate surface as compared with nonionic surfactants such as sucrose fatty acid ester and glycerin fatty acid ester It has a strong nature. Therefore, a thermally stable adsorption interface layer of the enzyme-decomposable lecithin is formed on the surface of the water-insoluble minerals and is not peeled off even when the heat treatment is carried out, so that coagulation is effectively controlled. As a result, Dispersibility is obtained.

From the viewpoint of controlling the particle diameter, the amount of the enzyme-degrading lecithin is 0.05 to 1 part by mass, more preferably 0.05 to 0.5 part by mass, more preferably 0.05 to 0.2 part by mass, more preferably 0.05 to 1 part by mass from the viewpoint of flavor in 100 parts by mass of ferric pyrophosphate Do.

The coated ferric pyrophosphate ferric phosphate composition is obtained by uniformly mixing a pulverized ferric pyrophosphate with a polyoxyethylene sorbitan fatty acid ester or a glycerin fatty acid ester and an enzyme-decomposed lecithin.

In preparing the coated ferrous phosphate ferrite composition of the present invention, other emulsifiers such as sorbitan fatty acid esters and sucrose fatty acid esters can be used in combination as long as the effect of the present invention is not impaired.

Examples of the pulverizing method of ferric pyrophosphate include a wet grinding machine such as a dyno mill, a sand mill and a cob ball mill, a physical grinding method using an emulsifying and dispersing device such as a nanometer, a microfluidizer, a homogenizer, And from the viewpoint of particle size adjustment, a wet grinding method is more preferable.

Therefore, as a preferable method for producing the coated ferric phosphate composition, a solution containing about 10 to 30 mass% of a pulverized product of ferric pyrophosphate ground by wet grinding is dissolved in a polyoxyethylene sorbitan fatty acid ester Or a mixture of a glycerin fatty acid ester and a mixture of enzyme-degrading lecithin, a method of mixing ferric pyrophosphate with a polyoxyethylene sorbitan fatty acid ester or a glycerin fatty acid ester, followed by wet pulverization, with an enzyme-decomposed lecithin And the like. By adding glycerin in the step of wet milling, it is possible to prevent the aggregated particles from being separated after wet milling. The blending amount of glycerin is not particularly limited, but it is preferably 60% by mass or less in the coated ferrocycta ferric phosphate composition.

The zeta potential of the coated ferrocyctalate ferrocyanite composition of the present invention is preferably such that the attractive force generated between the zeta potential and the protein contained in the fermented milk is appropriately controlled and that the ferric phosphate ferroflavate composition is stably dispersed in the fermented milk, -25 to -39 deg. Is preferable. The zeta potential can be adjusted by the combination of various emulsifiers and the adjustment of the amount of use thereof.

The average particle diameter of the coated ferrous phosphate ferrous phosphate composition of the present invention is such that the ferric phosphate ferrous phosphate composition is dispersed in fermented milk and that the ferric ferric phosphate composition contained in the fermented milk is precipitated by reaction 1 to 4 mu m and preferably 1 to 3 mu m. Herein, the coated ferrous phosphate ferrite according to the present invention is in the form of agglomerated particles of coated ferric pyrophosphate in the manufacturing process, and the average particle diameter refers to the average particle diameter of the agglomerated particles . The average particle diameter can be adjusted by adjusting the combination of various emulsifiers and the amount of use thereof.

The ferric pyrophasic ferric phosphate composition of the present invention can be compounded in any foods and beverages, and can be preferably blended in a fermented milk, especially a fermented milk having an absolute value of zeta potential of 10 ㎷ or less.

In the present invention, fermented milk refers to a fermented milk product or a similar product obtained by lactic fermentation of milk or dairy products or similar products thereof. Specifically, it includes not only fermented milk determined by the ordinance of the Holy Spirit such as milk of yogurt but also lactic acid bacteria drink, kefir, and the like. The form may be a plain type, a playbird type, a fruit type, a sweet type, a soft type, a drink type, a solid type (hard type), a frozen type, and the like.

The milk or dairy product may be milk milk or soy milk made of raw milk such as milk, milk powder such as skim milk powder, whole milk powder or cream, and the like.

The microorganism used for the production of the fermented milk is not particularly limited as long as it is usually used for food, and examples thereof include lactobacillus casei, lactobacillus mali, lactobacillus acidophilus, lactobacillus delbrueus Lactobacillus bacteria such as Lactobacillus sp., Bacterium Lactobacillus such as Lactobacillus helveticus, Streptococcus bacteria such as Streptococcus thermophilus, Lactococcus bacteria such as Lactococcus lactis, Enterococcus such as Enterococcus, Bifidobacteria such as Bifidobacterium, Bifidobacterium, Bifidobacterium, Bifidum and Bifidobacterium such as Bifidobacterium, Long-gom, and the like, and the like, such as Escherichia coli, .

The conditions and methods for inoculating and fermenting the microorganism into a milk or dairy product may be any of the conditions and methods conventionally used for producing fermented milk, and are not particularly limited. For example, fermentation may be carried out at a temperature of 30 to 40 占 폚 until the pH becomes 3.0 to 5.0, and the method may be appropriately selected from stationary fermentation, stirring fermentation, stirring fermentation, A suitable method for the microorganism to be used may be used.

As described above, the fermented milk is likely to precipitate because it contains bacteria, proteins and the like. Particularly, when the absolute value of the zeta potential is 10 ㎷ or less, precipitation tends to occur, and it is difficult to add a functional material such as iron. However, the coated ferric phosphate ferrocyanide composition of the present invention can be stably dispersed in fermented milk because the reaction with the protein is inhibited. Therefore, the coated ferrous phosphate ferroflavate composition of the present invention can be preferably blended in a fermented milk having an absolute value of zeta potential of 10 ㎷ or less.

In addition, the coated ferric phosphate ferroflavor composition of the present invention can be preferably blended in a fermented milk having a small taste and a low SNF, which tends to have a flavor derived from the raw material of the formulation, because the flavor of the emulsifier is small. The value of SNF is 0.1 to 7% by mass, more preferably 1 to 5% by mass.

The formulated amount of the ferric pyrophosphorus phosphate composition is 1.0 to 10 mg in terms of iron derived from ferric pyrophosphate per 100 g of fermented milk having an absolute value of the zeta potential of 10 ㎷ or less from the viewpoint of flavor, 1.0 to 5 mg.

In the fermented milk reinforced with the iron of the present invention, syrup may be added in the same manner as in the case of producing fermented milk such as yogurt, yogurt drink, and lactic acid bacteria drink. The term "syrup" used herein is not particularly limited, and includes, for example, sucrose, glucose, fructose, galactooligosaccharide, palatinose, Sweeteners such as sucrose, xylose, maltose, sorbitol, xylitol, erythritol, palatinite and reduced syrup, sucralose, aspartame, tau martin, acesulfame K and stevia, soybean polysaccharides, , Stabilizers such as gelatin, carrageenan, guar gum, xanthan gum, pectin, locust bean gum and gellan gum; acidic agents such as citric acid, lactic acid, acetic acid, malic acid, tartaric acid and gluconic acid; vitamin A, vitamin B, Vitamin C, vitamin D and vitamin E, collagen peptides, juice, pitch, melon, banana, tropical, yogurt, berries, orange, Truss system, may be the apple cinnamon, mint-based, grape type, cliff kotgye free, fair flavor, etc. and the like.

In the production of the fermented milk such as yogurt enhanced with the iron of the present invention, the ferric pyrophosphoric acid composition may be added at any stage of the conventional fermented milk production process. For example, A syrup containing a ferric pyrophosphoric acid composition and a syrup containing a ferric pyrophosphoric acid composition previously mixed and sterilized may be added to the homogenized acid oil .

When the fermented milk such as yogurt to be produced contains vitamin C, the ferric phosphate pyrophosphate composition and the syrup containing vitamin C are preferably sterilized separately and added individually to the lactic acid fermented milk oil Do. Here, the addition individually means not adding the premixed mixture, but adding them separately or simultaneously.

Example

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

Examples 1 to 12 and Comparative Examples 1 to 3

400 g of ferric pyrophosphate was mixed and dispersed in 1,600 g of ion-exchanged water, and this dispersion was wet pulverized by a wet grinding machine Dyno mill to obtain a fatigue containing 20 mass% of pulverized pyrophosphoric acid ferrite To obtain a ferric phosphate composition.

The obtained composition was mixed with the polyoxyethylene sorbitan fatty acid ester, glycerin fatty acid ester, enzyme digesting lecithin and water shown in Table 1 and then subjected to dispersion homogenization treatment using a homogenizer to obtain an aggregated particle of ferric pyrophosphoric acid ferric phosphate To 10 to 15% by mass of a dispersion of ferric pyrophosphoric acid composition.

Comparative Examples 4 and 5

65.6 g of ferric chloride (hexahydrate) and the enzyme-decomposed lecithin shown in Table 1 were dissolved in 304.8 g of ion-exchanged water to prepare an iron solution. 100 g of pyrosodium pyruvate sodium (10 hydrate) was dissolved in 2540 g of ion- Was added to the dissolved pyrophosphoric acid solution slowly with stirring to adjust the pH of the mixed solution to 3.0. After completion of the salt formation of ferric pyrophosphate by the neutralization reaction, solid-liquid separation was performed by centrifugal separation to recover the ferric pyrophosphate-enzyme digested lecithin complex in the solid phase. Exchanged water and glycerin fatty acid ester shown in Table 1 was added to obtain 1000 g of a ferric pyrophasic ferric phosphate composition containing 4 mass% of a ferric pyrophosphate-enzyme digesting lecithin complex.

The average particle diameters and zeta potentials of the coated ferrocyanophosphate compositions obtained in Examples and Comparative Examples were measured. The results are shown in Table 1.

The average particle diameter is a volume average particle diameter measured by a laser diffraction particle size distribution measuring apparatus (LS 13 320: manufactured by Beckman Coulter). Preparation of samples, measurement conditions and measurement methods are as follows.

[Preparation of sample]

The coated ferric phosphate ferrous phosphate composition is diluted with pure water.

[Measuring conditions]

Polarization Differential Scattering (PIDS): Assembly not used

The real part of the refractive index is 1.6, the imaginary part is 0

[How to measure]

The sample is added so that the relative concentration on the laser diffraction particle size distribution measuring apparatus falls within the range of 8 to 12%, and the measurement is carried out.

The zeta potential was measured using a zeta potential measuring device (Zetasizer 3000: Malvern Instruments). Preparation of samples, measurement conditions and measurement methods are as follows.

[Preparation of sample]

The coated ferric phosphate ferrous phosphate composition is diluted with pure water.

[Measuring conditions]

Number of repeated measurements: 5 Circuit setting

Data Collection Time: Select Rapid

Individual measurement wait time: 0

Measuring temperature: 25 ° C

[How to measure]

Count samples (KCPs) on the zeta potential measuring apparatus are added to the samples so that the counting rate of 1000 photons per 1 second counted during measurement is 3000 or less, and measurement is started.

[Preparation of Fermented Milk Containing Coated Ferric Phosphate Phosphate Composition]

0.5% by mass of a starter of Lactobacillus casei YIT9029 was inoculated to a 15% by mass defatted powdery medium (containing 3.5% by mass of glucose) and cultured at 37 캜 until the pH reached 3.6, The culture was homogenized at 15 MPa. 23 parts by weight of the culture and 77 parts by weight of syrup (containing 17% by mass of sugar) containing a ferric pyrophosphoric acid composition were mixed to prepare fermented milk (lactic acid bacteria drink). In addition, the coated ferric phosphate ferrite composition was formulated so that the amount of ferric pyrophosphate-derived iron per 100 g of fermented milk was 4.7 mg for the compositions obtained in Examples 1 to 12 and Comparative Examples 1 to 5, respectively. The pH of the obtained fermented milk was 3.6, the SNF was 3.1 mass%, and the zeta potential was 4.2..

[Evaluation of reactivity]

The obtained fermented milk was heated at 70 占 폚 for 30 minutes. After heating, the presence or absence of coagulation with the fermented milk component was visually observed, and the reactivity with the fermented milk was evaluated as "? &Quot; The results are shown in Table 1.

From the results shown in Table 1, it can be seen that the coated ferrofarphosphoric acid ferrite compositions of Examples 1 to 12 are controlled in zeta potential and inhibited the reaction with proteins as fine particles (1 to 4 mu m) It can be understood that it can be dispersed. On the other hand, it can be seen that the coated ferrous phosphate ferrite compositions of Comparative Examples 1 to 5, in which the absolute value of the zeta potential is large and are composed of very small particles, forms reactants in fermented milk and lacks dispersibility.

[Measurement of fake off and precipitation]

The fermented milk containing the ferric pyrophosphoric acid ferrite composition of Example 1 and Comparative Example 4 used in the evaluation of the reactivity and the fermented milk obtained without mixing the ferric pyrophosphoric acid fermentation composition (Comparative Example 6) were each dissolved in 80 ml 86 g) was sealed in a container and stored at 10 占 폚 for 7, 14, 21, and 28 days to measure a fake off (development of a transparent layer on the beverage top) and precipitation.

In addition, the fake off was measured directly in the container. The sediment was calculated by the following equation by measuring the weight of the sediment remaining on the bottom of the vessel after the sample in the vessel was calmly disposed and inverted for 1 minute.

From the results shown in Table 2, it can be seen that the fermented milk of Example 1 is not much different from the fermented milk of Comparative Example 6 in which the ferric phosphate pyrochlore composition is not added, as compared with the fermented milk of Comparative Example 4 .

[Evaluation of flavor]

The fermented milk obtained by using the coated ferric pyrophosphoric acid fermentation compositions of Example 1 and Comparative Example 4 and the fermented milk obtained by not including the ferric phosphate pyrophosphate composition (Comparative Example 6) were each stored at 10 ° C for 28 days. Immediately after the preparation (day 0), after preservation for 14 days, preservation for 28 days, the flavor was evaluated.

As a result, the fermented milk of Example 1 and Comparative Example 6 did not have the flavor of the emulsifier or the flavor peculiar to iron even after storage for 28 days, and the flavor of the fermented milk of Comparative Example 4 was acceptable as the product. And the flavor peculiar to iron was confirmed at the time when it was stored for 14 days, which was an unacceptable result as a product.

Example 13

A culture medium in which 0.5% by mass of a starter of Lactobacillus casei YIT9029 was inoculated to a 15% by mass defatted powdered milk medium (containing 3.5% by mass of glucose) and cultured at 37 캜 until a pH of 3.6 was obtained, % Soybean polysaccharide solution was homogenized at 15 ㎫.

In addition, syrup (14 mass% of sugar, 0.2 mass% of collagen peptide) containing 0.1 mass% of the coated ferric pyrophosphate ferric phosphate composition (containing 3.6 mass% of iron derived from ferric pyrophosphate) obtained in Example 1 And 0.06% by mass of vitamin C) was prepared.

32 parts by weight of the mixture and 68 parts by weight of syrup were mixed to prepare fermented milk (lactic acid bacteria drink). The pH was 3.6, the SNF was 3.1 mass%, and the zeta potential was -4.5..

The resultant fermented milk was a beverage having good flavor and good stability with no separation even when stored at 10 占 폚 for 14 days.

Industrial availability

The coated ferrous phosphate ferrite composition of the present invention is used for fermented milk such as yogurt, yogurt drink, and lactic acid bacteria drink.

Claims (3)

1 to 10 parts by mass of a polyoxyethylene sorbitan fatty acid ester or 1 to 10 parts by mass of a glycerin fatty acid ester and 0.05 to 1 part by mass of an enzyme-decomposed lecithin are mixed with 100 parts by mass of ferric pyrophosphate, And having a zeta potential of -25 to -39 ㎷ and an average particle diameter of 1 to 4 탆. The method according to claim 1,
Wherein the composition is formulated into a fermented milk having an absolute value of zeta potential of 10 ㎷ or less. A fermented milk reinforced with iron powder comprising the coated ferrocyanophosphate ferrite composition according to claim 1 in an amount of 1.0 to 10 mg in terms of iron derived from ferric pyrophosphate per 100 g of fermented milk having an absolute value of zeta potential of 10 ㎷ or less.