WO2005073355A1

WO2005073355A1 - Iron composition

Info

Publication number: WO2005073355A1
Application number: PCT/JP2005/001534
Authority: WO
Inventors: Naoteru Honda; Kazuaki Sakaguchi; Katsuyasu Nakata; Hironobu Nanbu
Original assignee: Taiyo Kagaku Co., Ltd.
Priority date: 2004-02-02
Filing date: 2005-02-02
Publication date: 2005-08-11
Also published as: JP2007224054A

Abstract

An iron composition that does not exhibit any activity of accelerating the oxidative deterioration of fat or oil and has high stability against oxidation. There is further provided an iron enriched fat or oil composition being less susceptible to the acceleration of oxidative deterioration by iron during storage, characterized in that the above iron composition is contained.

Description

Specification

Iron composition

Technical field

The present invention relates to an iron composition having no action of promoting oxidative deterioration of fats and oils, comprising an iron salt having an average particle size of 1 μm or less, and a phospholipid and Z or lysophospholipid. Background art

[0002] It is known that iron exists in a state bound to hemoglobin, which is a protein in blood, and when iron deficiency occurs, the stored iron power in tissues is supplemented. A shortage of stored iron is called latent anemia and is a global problem in developing countries and developed countries. This tendency is particularly evident in high school girls and young adult women, resulting in many women with iron deficiency anemia. The most likely cause of this is dietary habits, but women suffer from anemia due to iron deficiency, such as physiological bleeding, increased caloric demand for iron due to pregnancy, and insufficient intake due to diet. Another characteristic feature is that the environment is prone to becoming vulnerable. Therefore, when taking iron, it is desirable to take an appropriate amount of iron every day, every meal, and at every opportunity.

[0003] Regarding the intake of iron, as described above, it is desired to provide various foods and basic foods fortified with iron. However, fortifying iron to fats and oils and foods containing fats and oils has a problem that iron promotes oxidative deterioration of the fats and oils ゃ the food.

[0004] Fats and oils have a serious problem of acidification deterioration, and fats and oils deteriorate during storage and heat treatment, causing deterioration of flavor and odor, and causing many diseases. Therefore, degraded fats and oils have low commercial value. Measures to prevent the deterioration of fats and oils are cited as an indispensable technique for using fats and oils. Factors that deteriorate oils and fats include the presence of light, oxygen, and minerals. Among them, heavy metals such as copper, iron, manganese, and nickel promote deterioration of oils and fats. Among metals contained in foods, copper is the strongest in promoting oxidation, followed by iron. Inorganic iron, such as ferrous sulfate and iron citrate, commonly used for iron enrichment in foods promotes the degradation of fats and oils contained in foods. [0005] As described above, prevention of deterioration of fats and oils by iron is an important problem. Techniques for solving the problem are still established, and therefore, for foods containing fats and oils and fats and oils. There is almost no precedent for strengthening iron. In addition, the antioxidant action of tocopherol and the effect of condensed phosphate as a synergist are also known (for example, see Non-Patent Document 1), but they were not always satisfactory.

[0006] Non-Patent Document 1: Minoru Aoyama et al., "Study on Improvement of Occurrence Effect of Tocofurol on Oxidation (20th Report)", Oil Chemistry, Japan Oil Chemical Society, Vol. 38, No. 1, p. 78 , January 1989

Disclosure of the invention

Problems to be solved by the invention

[0007] Accordingly, an object of the present invention is to provide an iron composition having no oxidative deterioration promoting action of fats and oils and having high oxidation stability, and an iron-enriched fat and oil composition which has little promotion of oxidative deterioration by iron during storage. The task is to

Means for solving the problem

[0008] The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, it has been found that iron salts finely divided to an average particle diameter of 1 μm or less can be reverse liposome-treated by phospholipid and Z or lysophospholipid. When the iron composition prepared by the chemical conversion was mixed with fats and oils, it was found that an iron-enriched fat and oil composition which was less likely to promote oxidative degradation by iron and was stable could be obtained, thereby completing the present invention.

[0009] That is, the present invention provides

[1] An iron composition containing an iron salt having an average particle diameter of 1 m or less, and a phospholipid and Z or lysophospholipid;

[2] The iron composition according to [1], which is coated with the iron salt can lipid and Z or lysophospholipid;

[3] An iron-enriched oil / fat composition comprising: a fat / oil; and the iron composition according to [1] or [2];

[4] The iron-enriched fat or oil composition according to [3], which is an oil or fat containing an unsaturated fatty acid as a fatty acid composition constituting the fat or oil;

[5] The peroxide value (POV) after storage at 30 ° C for 10 days is 5 or less. [3] or the iron-enriched fat / oil composition according to [4];

[6] [3]-[5] A food or drink characterized by containing the iron-enriched fat or oil composition described in any one of the above.

The invention's effect

[0010] According to the present invention, it has no effect of promoting the oxidative deterioration of fats and oils! / High oxidation stability! It is possible to provide an iron-enriched fat or oil composition, and an iron composition and an iron-enriched fat or oil composition that is less oxidatively degraded by iron during storage. In addition, the iron composition and the iron-enriched oil and fat composition of the present invention are stable, with little promotion of oxidative deterioration of oils and fats during storage by iron, and are therefore stable. It can be used in various other industrial fields.

BEST MODE FOR CARRYING OUT THE INVENTION

Hereinafter, first, the iron composition of the present invention will be described in detail. One major feature of the iron composition of the present invention is that it contains an iron salt having an average particle diameter of 1 μm or less, a phospholipid and Z or lysophospholipid. In the iron composition of the present invention, since the iron salt is coated with the phospholipid and Z or lysophospholipid (that is, it is reverse ribosomized as described later), The elution of iron into fats and oils can be suppressed, and therefore, the promotion of oxidative degradation of fats and oils by iron can be suppressed. Thus, according to the present invention, a stable iron composition in which the promotion of oxidative deterioration by iron is suppressed even when added to fats and oils, an iron-fortified fats and oils composition containing the iron composition, and the iron-reinforced fats and oils composition are provided. A food or beverage containing the product can be obtained.

The iron salt in the present invention is not particularly limited. For example, ferrous sulfate, ferric chloride, ferrous sodium citrate, ferrous citrate, sodium EDTA iron, dalconic acid Iron, iron lactate, ferrous pyrophosphate, ferric pyrophosphate and the like. Further, from the viewpoints of taste, reactivity with food ingredients, irritation to digestive mucosa, and the like, ferric pyrophosphate and ferric pyrophosphate are more preferable, with ferrous pyrophosphate being preferred.

[0013] In addition to iron salts, salts derived from other minerals such as manganese salts and nickel salts can be used in combination. Examples of the salt in this case include a calcium salt, a magnesium salt, a zinc salt, a manganese salt, a nickel salt, a chromium salt, a selenium salt, a copper salt, a molybdenum salt, and an iodine salt. Mixtures of the above can be used. [0014] The phospholipid in the present invention is not particularly limited as long as it is a phospholipid conjugate, for example, soybean lecithin, egg yolk lecithin, rapeseed lecithin, cottonseed lecithin from which animal or plant power is also extracted. And lecithin, such as corn lecithin, and the like. In addition, their constituents, phosphatidylcholine, phosphatidylinositol, phosphatidylethanolamine, phosphatidylserine, phosphatidic acid, sphingomyelin, phosphatidylglycerol, and their hydrogenated catalysts Phospholipids such as syrup products, acetylated products, hydroxylated products, halogenated products, sulfonated products, and derivatives thereof are also included in the phospholipids of the present invention.

[0015] The lysophospholipid in the present invention is an enzymatically degraded phospholipid obtained by treating the above phospholipid with phospholipase, and is, for example, lyso-soybean lecithin, lyso-yolk lecithin, lyso-rape lecithin. And lyso-cotton lecithin, lyso-corn lecithin, lysophosphatidylcholine, lysophosphatidylinositol, lysophosphatidylethanolamine, lysophosphatidylserine, lysophosphingomyelin and the like.

The above phospholipid and Z or lysophospholipid may be used alone or in combination of two or more. Preferably, one or more lysophospholipids are used.

[0017] The particle size of the iron salt used in the iron composition of the present invention needs to have an average particle diameter of 1 µm or less. When the iron salt is a coarse particle having an average particle diameter larger than 1 μm, this is another reason that the texture of a food or drink containing the iron composition containing the iron salt is significantly impaired in terms of roughness. . In addition, when the iron salt is a coarse particle having an average particle diameter larger than: m, the particle, which has poor dispersion stability when stored in fats and oils, causes precipitation and separation. In addition, when the iron salt is a coarse particle having an average particle size of more than 1 μm, it is very difficult to form a reverse ribosome. That is, even if the surface of the iron salt particles is reverse-ribosomalized, the curvature of the particles is so small that the reverse ribosome cannot stably maintain the molecular film. In order to solve these problems, the average particle size of the iron salt used in the present invention is 1 μm or less, preferably 0.5 / zm or less, more preferably 0.3 m or less. is there. Here, an existing method can be used for measuring the average particle diameter of the iron salt, and the method is not particularly limited, and for example, a dynamic light scattering method or a laser diffraction light scattering method can be used. [0018] An iron salt having an average particle size larger than the above range can be used in the present invention by making it fine within the above range. Known techniques such as a neutral salt-forming method or a milling method using a mill can be used to refine the iron salt, and the refined iron salt can be produced without any limitation by the production of the iron composition of the present invention. Can be used. In addition, the neutralization salt formation method is relatively suitable for adjusting the fineness of the iron salt, but since water is required as a solvent, it is necessary to dehydrate before adding fat to fats and oils. Particle size is easily increased to 1 m or more. On the other hand, the milling method using a mill is more preferable because the fats and oils can be used as a dispersion medium, and the iron salt can be directly added to the fats and oils after the fine adjustment of the iron salt. For the milling method using a mill, for example, a wet milling device such as a Koball mill can be used.

[0019] In order to obtain a stable reverse ribosome, it is preferable to adjust the HLB value by adding a phospholipid and a lysophospholipid, which is an enzymatic degradation product thereof, at an appropriate mixing ratio. That is, the mixing ratio of lysophospholipid is preferably 0 to 500 parts by weight, more preferably 10 to 400 parts by weight, per 100 parts by weight of phospholipid. Although the HLB value after adjustment is not particularly limited, it is preferably 7-12, and more preferably 7.5-11.

[0020] Normally, ribosomes are substances stabilized with a bimolecular membrane in an aqueous solvent, but the solvent in the present invention is an oil or fat. Therefore, the researchers of the present invention have found that, as a result of repeated ingenuity, a reverse ribosome, that is, a reverse vesicle structure, is formed in fats and oils by a specific preparation method. In some cases, it was found that a stable reverse ribosome was formed. That is, the method for producing the iron composition of the present invention is not particularly limited, but is exemplified below as a preferred method. For example, when iron salts are refined in oils and fats by a wet mill such as a coball mill or homogenizer, the phospholipids and Z or lysophosphorus lipids necessary for the reverse ribosome are first described. However, a method of reverse liposomeizing an iron salt by adding an emulsifier which may be used in combination may be mentioned. Here, the emulsifier that may be used in combination is not particularly limited, and examples thereof include polyglycerin fatty acid ester, diglycerin fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, and polyhydric alcohol alone or as a mixture. And preferably polyglycerin fatty acid ester.

[0021] In the above-mentioned production method, the type of fat or oil used as a solvent is particularly Although not limited, examples of the fatty acid composition of the fats and oils include fats and oils containing unsaturated fatty acids. The amount of the fat or oil used as a solvent is preferably 100 to 9900 parts by weight of the fat or oil based on 100 parts by weight of the iron salt from the viewpoint of stably reverse ribosome-forming the iron salt. Even more preferably 200-2000 parts by weight. From the same viewpoint, the mixing ratio of iron salt to phospholipid and Z or lysophospholipid is preferably 0.1 to 100 parts by weight per 100 parts by weight of iron salt. It is more preferable that the amount be 1 to 50 parts by weight. When the emulsifier as described above is used in combination, the amount of the emulsifier is preferably 0.5 to 250 parts by weight per 100 parts by weight of iron salt. Is more preferable. Further, the temperature at which reverse ribosome formation is performed may be appropriately set according to the type of fats and oils used, etc. The temperature is preferably 10-70 ° C. The time for reverse ribosome formation may be appropriately set so that the iron salt is in a state of reverse ribosome formation.From the viewpoint of complete reverse ribosome formation, for example, when a homogenizer is used. Is preferably 1 to 30 minutes.

[0022] The iron salt prepared by the above method is reverse-ribosomalized with a bimolecular membrane comprising phospholipids and Z or lysophospholipids as essential, so that the dispersibility is stably maintained and the contents are eluted. To prevent this, oxidative stability is also provided. In addition, whether or not the iron salt is reverse ribosomized can be confirmed by, for example, an electron microscope, a gel filtration method, an osmotic response method, or the like.

[0023] As described above, the iron thread composition (iron salt reverse-ribosomalized with phospholipid and Z or lysophospholipid) of the present invention can be obtained. When the above-described method is used, the iron composition of the present invention is obtained in a state where the iron composition is contained in fats and oils used as a solvent. The iron composition of the present invention may be used as it is contained in fats and oils, or may be used with the fats and oils used as a solvent separated. The composition of the present invention is mixed with, for example, a fat or oil which is desired to suppress the promotion of oxidative degradation by iron. (Containing fats and oils). [0024] The fats and oils used in the iron-enriched fat and oil composition of the present invention are not particularly limited, and include known fats and oils components used in fields such as food and drink, feed, cosmetics, pharmaceuticals, and industry. It can be used without particular limitation. The oil or fat component may be in a liquid state. The liquid may be in a liquid state at normal temperature. Even if it is in a solid state at normal temperature, it may be dissolved in a liquid state by heating. It can be used without any restrictions. Examples of the fats and oils component include antioxidants, nutrient enhancers, drugs and plant and animal extract substances, hydrocarbons, plant and animal fats and oils, higher alcohols, waxes, silicone-based substances, sterols, and the like. Enzyme-treated (hydrolyzed, transesterified) and chemically-treated (hydrogenated), etc., specifically, mixed tocopherol, dl-α-tocopherol, tocotrienol, sesame extract, β-carotene , Vitamin II, Rosemary Oil, Vitamin D, Vitamin II, Vitamin Q, Essential Fatty Acids, Rice Bran Extract, γ-Oryzanol, Sempri Extract, Propolis Extract, Sage Extract, Pepper Extract , Squalene, trouser oil, liver oil, soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, castor oil, peanut oil, wheat germ oil, brown rice germ oil Barley oil, mala damian nut oil, garlic oil, fish oil, egg oil, egg yolk oil, liquid paraffin, isoparaffin, vaseline, squalane, squalene, turpentine oil, isopropyl myristate, isopalmityl myristate, myristic acid 2- Examples include otatyl dodecyl ester, glyceryl 2-ethylhexanoate, glyceryl tri-2-ethylhexanoate, hardened fish oil, cholesterol, phytosterol, lanolin, eicosapentaenoic acid, docosahexanoic acid, and the like. .

[0025] Above all, in the case of a fat or oil component containing an unsaturated fatty acid as the fatty acid composition of the fat or oil, the promotion of deterioration of the fat or oil by oxidization is likely to occur. Even if it is a fat component containing an unsaturated fatty acid as a constituent fatty acid composition, it is possible to effectively suppress the promotion of fat and oil oxidization. Therefore, the iron-enriched fat composition of the present invention includes any one of a fat component containing an unsaturated fatty acid as the fatty acid composition constituting the fat or oil or a fat component containing only the saturated fatty acid as the fatty acid composition constituting the fat. Can be suitably used, but the effect of suppressing the promotion of iridescence in the present invention is more remarkable when a fat or oil component containing an unsaturated fatty acid is used as the fatty acid composition of the fat or oil. [0026] The fats and oils components may be used alone or in combination of two or more. The iron-enriched oil-and-fat composition that is stable against oxidation is mixed with the above-mentioned oil and fat component by adding an iron salt (iron composition of the present invention) that has been micronized and reverse liposomalized with phospholipid and Z or lysophospholipid. Obtainable.

[0027] Even when phospholipid and Z or lysophospholipid are used alone, sufficient reverse ribosome formation can provide an oxidative degradation stability and stable effect, but dispersibility in an oil / fat composition and reverse ribosome stability can be obtained. If not, use as supplements other surfactant components such as polyoxytylene-added surfactants, emulsifiers for foods and beverages such as sucrose fatty acid esters, glycerin fatty acid esters, propylene glycol fatty acid esters and sorbitan fatty acid esters, etc. In combination with, more stable phospholipid and improvement of stable reverse ribosome formation of Z or lysophospholipid into an iron salt are recognized. In addition, when the behavior of the emulsifier in fats and oils is observed, the emulsifier having a high hydrophilicity tends to coagulate and exhibit no performance. In addition, emulsifiers having high lipophilicity tend to be uniformly dispersed in fats and oils, and do not exhibit performance. Therefore, when the conditions for reverse ribosome formation with phospholipids and Z or lysophospholipids are also taken into account, the effect of the present invention, in which a polar intermediate emulsifier having an HLB of about 6 to 12 is preferred as an adsorbent film, is more exhibited. You. However, if the treatment is carried out with the added amount without impairing the reverse ribosome formation of the phospholipid and the Z or lysophospholipid according to the present invention, unless the treatment is carried out, the oxidative degradation is suppressed, and a stable dispersed iron salt cannot be obtained. there is a possibility. That is, the addition amount of these emulsifiers is preferably 0 to 500 parts by weight based on 100 parts by weight of the total amount of the phospholipid and Z or lysophospholipid.

[0028] The foods and drinks containing the iron-enriched oil and fat composition of the present invention include all kinds of foods and drinks containing oils and fats. In particular, margarine, butter, dressing, cream, cheese, baby milk powder, etc. preferable. These foods and drinks are prepared by, for example, blending an iron composition obtained by micronizing iron salts in advance and reverse ribosome-forming with phospholipid and Z or lysophospholipid into oils and fats stable against oxidation. The iron-enriched oil-and-fat composition thus obtained can be produced by blending the composition with food or drink. In addition, the present invention is characterized in that a food or drink containing oils and fats is mixed with a phospholipid and an iron thread composition reversely ribosomized with Z or lysophospholipid after pulverizing an iron salt. [0029] In the present invention, when the iron salt is added to an iron-enriched fat or oil composition or a food or drink containing the iron-enriched fat or oil composition, the iron salt is refined and reverse liposome-ized with phospholipid and Z or lysophospholipid. Regarding the compounding amount of the manufactured iron composition, there is no particular limitation, and a physically possible amount can be compounded. However, it must be taken into consideration that it is necessary to avoid excessive intake of iron.Therefore, 100 parts by weight of the iron-enriched oil-and-fat composition and the food and drink containing the iron-enriched oil-and-fat composition are added to the iron in the iron composition. The amount of the salt is preferably 0.001 to 5.0 parts by weight, more preferably 0.005 to 1.0 part by weight.

[0030] When the iron-enriched oil / fat composition of the present invention is an oil-in-water emulsion, it can be used for water-based foods and beverages, and the effect of the present invention for preventing the fat / oil from accelerating the deterioration of iridescence is exhibited. In this case, foods and drinks include secondary products of flour such as cookies, bread, and rice, processed rice products such as rice porridge, cooked rice, processed meat and fish meat, soft drinks, milk drinks, Drinks such as carbonated drinks and alcoholic drinks are exemplified.

[0031] In the present invention, "having no action to promote the oxidative degradation of fats and oils" is not particularly limited, but preferably an iron-enriched fat / oil composition containing the iron composition of the present invention. After storage for 10 days at 30 ° C. means that the iron-enriched oil / fat composition has a peroxide value (POV) of 5 or less, more preferably 3 or less, and still more preferably 2 or less. Here, the POV can be measured, for example, in accordance with the AOM test (Chemical analysis method for oils and fats, Japan Oil Chemistry Association Cd2.4.28.181).

Next, the present invention will be described in more detail by way of examples. Note that the present invention is not limited to these examples. In addition, in the following Examples, the expression "%" for the iron content means "% by weight".

Example

Example 1

A solution in which 10 kg of ferric pyrophosphate having an average particle diameter of 20 m (manufactured by Toyama Pharmaceutical Co., Ltd.) was dispersed in 86.95 kg of rapeseed oil was prepared with a Dynomill into a slurry having an average particle diameter of about 0.25 m. 1.5 kg of lecithin (San lecithin L 6; manufactured by Taiyo-Danigaku), 1.5 kg of enzymatically-decomposed lecithin (San lecithin A; manufactured by Taiyo Kagaku), and vitamin E (E oil 600; RIKEN vitamin Was added and dissolved, and the solution was heated to 45 ° C and treated with a homogenizer for 15 minutes. To reverse ribosome. The resulting composition was filled and stored in a transparent container to obtain a 10% ferric pyrophosphate composition (Product A of the present invention). It was confirmed by an electron microscope that the product A of the present invention was in a reverse ribosome state.

[0034] Test Example 1

1 kg of the iron composition prepared in Example 1 (product A of the present invention) was dispersed in a stirrer and mixed with 100 kg of the DHA-containing fat and oil to prepare an iron-fortified DHA formulation (iron-reinforced fat and oil composition) (Sample 1: Iron content 0.03%) o Next, as a comparative product, instead of Alkg of the present invention, 0.15 kg of ferrous sulfate heptahydrate and 0.85 kg of rapeseed oil were mixed, and lecithin and enzymatic degradation An iron-fortified DHA preparation was prepared in the same manner as in Sample 1 except that lecithin was not added (Sample 2: iron content: 0.03%). O As a comparative product, sodium ferrous citrate was used instead of Alkg of the present invention. 0.3 kg of rapeseed oil and 0.7 kg of rapeseed oil were prepared in the same manner as in Sample 1 except that lecithin and enzymatically-decomposed lecithin were not added (Sample 3: iron content 0.03%) o As a comparative product, instead of Alkg of the present invention, 0.1 kg of ferric pyrophosphate having an average particle diameter of 20 / zm and 0.9 kg of rapeseed oil were blended. Except lecithin and enzymatically decomposed lecithin 添Ka 卩 Shinano V ヽ was in the same manner as Sample 1 preparation method and iron-enriched DHA formulation prepared (Sample 4: Iron content 0.0 to 3%). In addition, a DHA-containing fat without iron was prepared as a control (Sample 5). Using the above Samples 115, a forced oil deterioration test and a peroxide value measurement test were performed. The results are shown in Table 1.

The stability of the prepared oils against autoxidation is defined by the CDM test using a Rancimat apparatus (manufactured by Metronome Co., Ltd.) in accordance with the CDM test (Nippon Oil Chemistry Association, Standard Test Method for Fats and Oils, cd 2.4.28.2.93). The length of the induction period of the sardine was measured, and the oxidative stability was evaluated.

The same sample as the sample subjected to the oil forced deterioration test was stored in an oven at 30 ° C., sampled 10 days later, and measured for peroxidation value (POV). The analysis was carried out in accordance with the AOM test (Japan Oil Chemistry Association Standard Oil and Fat Analysis Test Method Cd2.4.28.181).

[Table 1] Oxidation induction period (hours) Peroxide value (POV) Iron content in sample (%) Sample 15.3 1.3 Q.03 Sample 20 0.228.4 40.03 Sample 30.3 16.2 0.03 Sample 4 0.2 14.0 0.03 Sample 5 6.1 1 0.40

[0037] According to the results in Table 1, Sample 1 containing the iron composition of the present invention showed almost no change in the oxidation induction period, whereas Sample 5 containing the iron composition of the present invention did not change the oxidation induction period. Samples 2-4 containing iron other than the invention were unstable because the oxidation induction period was very early and oxidative degradation was likely to occur. On the other hand, the peroxidation value of Sample 1 to which the iron composition of the present invention was added was higher than that of any of Samples 2 to 4 to which other iron was added. .

Example 2

A solution in which 20 kg of ferric pyrophosphate having an average particle diameter of 20 μm (manufactured by Toyama Pharmaceutical Co., Ltd.) was dispersed in 66.6 kg of tallow hardened oil was prepared into a slurry having an average particle diameter of about 0.23 / zm using a Dyno mill. To this solution, 1. Okg of lecithin (San lecithin L-6; manufactured by Taiyo-Dagaku), 1.5 kg of enzyme-digested lecithin (San lecithin A; manufactured by Taiyo Kagaku), and diglycerin monopalmitate ester (San Lecithin A). 0.8 kg of Soft Q-16D; Taiyo Kagaku, 0.05 kg of phytosterol, 10 kg of yolk oil (Yoke Oil 301; Taiyo Kagaku), and 0.05 kg of vitamin E (E oil 600; Riken Vitamin) Then, the solution was heated to 45 ° C, treated with a homogenizer for 15 minutes to form reverse ribosomes, and then powdered by spray cooling to obtain a 20% ferric pyrophosphate composition (Product B of the present invention). . In addition, as in Example 1, it was confirmed that the ribosome was converted into reverse ribosome.

[0039] Test Example 2

0.5 kg of the iron composition (product B of the present invention) prepared in Example 2 with respect to 100 kg of corn oil was dispersed and blended with a stirrer to prepare an iron-enriched corn oil formulation (iron-enriched oil / fat composition) ( (Sample 6: iron content: 0.03%) o This iron-enriched corn oil formulation was subjected to a forced oil deterioration test and a peroxide value measurement test. Next, as a comparative product, ferrous sulfate 7 water An iron-enriched corn oil formulation was prepared in the same manner as in Sample 1 except that 0.15 kg of the Japanese product was mixed with 0.35 kg of rapeseed oil, and lecithin and enzymatically-decomposed lecithin were not added (Sample 7: iron content 0.03 %). Further, as a comparative product, the same as sample 1 except that 0.3 kg of sodium ferrous citrate and 0.2 kg of rapeseed oil were added instead of 5 kg of the product of the present invention, and lecithin and enzymatically-decomposed lecithin were not added. To prepare an iron-enriched corn oil formulation (Sample 8: iron content 0.03%). Further, as a comparative product, the product of the present invention was mixed with 0.1 kg of ferric pyrophosphate having an average particle size of 20 m and 0.4 kg of rapeseed oil instead of 5 kg of the present product BO, and without addition of lecithin and enzymatically decomposed lecithin. An iron-enriched corn oil formulation was prepared in the same manner as in Sample 1 (Sample 9: iron content: 0.03%). Furthermore, corn oil without iron agent was prepared as a control (sample 10). Using the above samples 6-10, a forced oil deterioration test and a peroxide value measurement test were conducted in the same manner as the test examples. The results are shown in Table 2 below.

[0040] [Table 2]

[0041] According to the results in Table 2, Sample 6 containing the iron composition of the present invention showed little change in the induction period of oxidation, whereas Sample 6 containing the iron composition of the present invention did not change in contrast to the corn oil containing no iron of Sample 10. Samples 7-9, which contain iron other than the above, tended to cause iridescence deterioration very early in the induction period and were unstable. On the other hand, the peroxidation value of Sample 6 to which the iron composition of the present invention was added was higher than that of any of Samples 7 to 9 to which other iron was added.

Test Example 3

According to the composition table shown in Table 3, iron-reinforced magarin (Sample 11: iron content 0.012%) containing the product A of the present invention obtained in Example 1 was produced.

[Table 3] Raw material blending amount (% by weight)

Vegetable oil 49.0

Edible refined oils and fats 48.08

1.0

Milk powder 1.0

Emulsifier 0.5

Fragrance 0.0002

Colorant (β-carotene) 0.0013

Invention product A 0.416

As a comparative product, instead of the product A of the present invention in sample 11, 0.06% by weight of ferrous sulfate heptahydrate and 0.356% by weight of rapeseed oil were mixed (sample 12: iron content 0.012%), 0.12% by weight of sodium ferrous citrate and 0.296% by weight of rapeseed oil (Sample 13: 0.0125% of iron content), 0.04% by weight of ferric pyrophosphate having an average particle diameter of 20 m and 0.376% by weight of rapeseed oil % (Sample 14: iron content 0.0125%) was manufactured. As a control, margarine without an iron agent was manufactured (Sample 15), and the same forced oil deterioration test and peroxide value measurement test were performed for each sample. The forced oil deterioration test was performed in the same manner as in Test Example 1.The peroxide value measurement test was performed on a sample similar to the sample subjected to the forced oil deterioration test, stored in a 30 ° C oven, sampled after one week, and then tested. This was performed by measuring the oxide value (POV). The results are shown in Table 4 below.

[Table 4] Length of oxidation induction period (hour) Peroxide value (POV) Iron content in sample (%) Sample 1 1 8.6 1.3 0.012 Sample 1 2 0.3 16.4 0.012 Sample 1 3 0.3 10.2 0.012 Sample 1 4 0.4 8.1 0.012 Sample 1 5 9.2 0.5 0

[0046] According to the results in Table 4, Sample 11 containing the iron composition of the present invention showed a little change in the induction period of the iridescence, whereas Sample 11 containing the iron composition of the present invention showed little change compared to Margarine without the addition of the iron agent of Sample 15. Samples 12 to 14 containing iron other than the present invention tended to cause the iridescence deterioration very quickly and were unstable. On the other hand, also in peroxidation value, Sample 11 to which the iron agent of the present invention was added had higher stability than any of Samples 12 to 14 in which iron was added. The iron-enriched margarine having a good flavor was able to be produced, as can be seen from the correlation between the deterioration of the acid and the deterioration of the flavor.

[0047] Test example 4

Further, according to the composition table shown in Table 5, a powdered milk for child care (Sample 16: iron content 0.025%) containing the product B of the present invention shown in Example 2 was produced.

[Table 5]

Raw material blending amount (% by weight)

Nonfat dry milk 83.58

Dextrin 5.0

Isomaltooligosaccharide 4.0

Refined corn oil 1.0

Canola oil 1.0

Fish oil 3.0

Garaku Mannan 2.0

Vitamin A 0.003

Vitamin B 1 0.0018

Vitamin B 2 0.0016

Vitamin B 6 0.0013

Present product B 0.417

[0049] As a comparative product, 0.125% by weight of ferrous sulfate heptahydrate and 0.292% by weight of rapeseed oil were mixed instead of Sample 16 of the present invention B (Sample 17: iron content 0.025% ), 0.250% by weight of sodium ferrous citrate and 0.167% by weight of rapeseed oil (Sample 18: 0.025% of iron content), 0.083% by weight of ferric pyrophosphate having an average particle diameter of 20 / im and rapeseed oil Iron-reinforced margarines containing 0.334% by weight (Sample 19: 0.025% iron content) were produced. As a control, margarine without an iron agent was manufactured (Sample 20). As in Test Example 1, an oil forced deterioration test and a peroxide value measurement test were performed. The peroxide value of the same sample as the sample subjected to the oil forced deterioration test was stored in an oven at 30 ° C., sampled 10 days later, and the peroxide value (POV) was measured.

[0050] [Table 6] Length of oxidation induction period (hour) Peroxide value (POV) Iron content in sample (%) Sample 1 6 20.6 0.4 0.025 Sample 1 7 0.5 8.31 0.025 Sample 1 8 0.3 7.46 0.025 Sample 1 9 1.5 7.35 0.025 Sample 2 0 50.6 0.1 0

[0051] According to the results in Table 6, Sample 16 containing the iron composition of the present invention showed almost no change in the induction period of oxidation, whereas Sample 20 containing the iron composition of the present invention did not change the iron powder in Sample 20. Thus, Samples 17-19 containing an iron agent other than the present invention were susceptible to iridescence deterioration very early in the induction period and were unstable. On the other hand, in terms of peroxidation value, Sample 16 to which the iron composition of the present invention was added had higher stability than any of Samples 17-19 obtained by adding other iron. . As a result of the correlation between the deterioration of the sardine and the deterioration of the flavor, it was possible to produce a powdered milk for childcare having a good flavor.

Industrial applicability

[0052] The iron composition and the iron-enriched oil / fat composition of the present invention are stable with almost no oxidative deterioration of oils and fats during storage by iron, and are therefore stable. It can be used in various other industrial fields, and its industrial utility value is great.

Claims

The scope of the claims

[1] An iron composition containing an iron salt having an average particle size of 1 μm or less, a phospholipid, and Z or lysophospholipid.

[2] The iron composition according to claim 1, which is coated with the iron salt can lipid and Z or lysophospholipid.

[3] An iron-enriched oil / fat composition comprising the oil / fat and the iron composition according to claim 1 or 2.

[4] The iron-enriched fat / oil composition according to claim 3, which is an oil / fat containing an unsaturated fatty acid as a fatty acid composition constituting the fat / oil.

[5] The iron-enriched fat / oil composition according to claim 3 or 4, wherein the peroxide value (POV) after storage at 30 ° C for 10 days is 5 or less.

[6] A food or beverage comprising the iron-enriched fat or oil composition according to any one of claims 3-51.