WO2006114840A1 - 乳蛋白質を含有する鉄組成物 - Google Patents
乳蛋白質を含有する鉄組成物 Download PDFInfo
- Publication number
- WO2006114840A1 WO2006114840A1 PCT/JP2005/006899 JP2005006899W WO2006114840A1 WO 2006114840 A1 WO2006114840 A1 WO 2006114840A1 JP 2005006899 W JP2005006899 W JP 2005006899W WO 2006114840 A1 WO2006114840 A1 WO 2006114840A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- iron
- composition
- milk protein
- vitamin
- iron composition
- Prior art date
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 title claims abstract description 340
- 229910052742 iron Inorganic materials 0.000 title claims abstract description 171
- 239000000203 mixture Substances 0.000 title claims abstract description 61
- 102000014171 Milk Proteins Human genes 0.000 title claims abstract description 32
- 108010011756 Milk Proteins Proteins 0.000 title claims abstract description 32
- 235000021239 milk protein Nutrition 0.000 title claims abstract description 32
- 239000000126 substance Substances 0.000 claims abstract description 21
- 235000013305 food Nutrition 0.000 claims abstract description 17
- 230000001603 reducing effect Effects 0.000 claims abstract description 15
- 239000003795 chemical substances by application Substances 0.000 claims description 22
- 239000003814 drug Substances 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 8
- 235000013361 beverage Nutrition 0.000 claims description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 41
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 19
- 229930003268 Vitamin C Natural products 0.000 abstract description 19
- 235000019154 vitamin C Nutrition 0.000 abstract description 19
- 239000011718 vitamin C Substances 0.000 abstract description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract 3
- 235000013336 milk Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 25
- 235000019606 astringent taste Nutrition 0.000 description 22
- 235000020183 skimmed milk Nutrition 0.000 description 21
- 238000001556 precipitation Methods 0.000 description 10
- 238000002156 mixing Methods 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 230000009471 action Effects 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 7
- 239000000843 powder Substances 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 108010046377 Whey Proteins Proteins 0.000 description 6
- 102000007544 Whey Proteins Human genes 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 5
- 239000008367 deionised water Substances 0.000 description 5
- 229910021641 deionized water Inorganic materials 0.000 description 5
- 229940079593 drug Drugs 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 235000021119 whey protein Nutrition 0.000 description 4
- 239000005862 Whey Substances 0.000 description 3
- 239000005018 casein Substances 0.000 description 3
- 235000014106 fortified food Nutrition 0.000 description 3
- 150000003278 haem Chemical class 0.000 description 3
- 235000015243 ice cream Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 230000002159 abnormal effect Effects 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 150000002505 iron Chemical class 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- YNVZDODIHZTHOZ-UHFFFAOYSA-K 2-hydroxypropanoate;iron(3+) Chemical compound [Fe+3].CC(O)C([O-])=O.CC(O)C([O-])=O.CC(O)C([O-])=O YNVZDODIHZTHOZ-UHFFFAOYSA-K 0.000 description 1
- 229910014033 C-OH Inorganic materials 0.000 description 1
- 229910014570 C—OH Inorganic materials 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241000282326 Felis catus Species 0.000 description 1
- 102000008857 Ferritin Human genes 0.000 description 1
- 108050000784 Ferritin Proteins 0.000 description 1
- 238000008416 Ferritin Methods 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 239000002211 L-ascorbic acid Substances 0.000 description 1
- 235000000069 L-ascorbic acid Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000011706 ferric diphosphate Substances 0.000 description 1
- 235000007144 ferric diphosphate Nutrition 0.000 description 1
- CADNYOZXMIKYPR-UHFFFAOYSA-B ferric pyrophosphate Chemical compound [Fe+3].[Fe+3].[Fe+3].[Fe+3].[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O CADNYOZXMIKYPR-UHFFFAOYSA-B 0.000 description 1
- 229940036404 ferric pyrophosphate Drugs 0.000 description 1
- 239000011790 ferrous sulphate Substances 0.000 description 1
- 235000003891 ferrous sulphate Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 238000011835 investigation Methods 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
- NPFOYSMITVOQOS-UHFFFAOYSA-K iron(III) citrate Chemical compound [Fe+3].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NPFOYSMITVOQOS-UHFFFAOYSA-K 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 239000004455 soybean meal Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000008371 vanilla flavor Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/30—Oligoelements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/10—Whey; Whey preparations containing inorganic additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/142—Amino acids; Derivatives thereof
- A23K20/147—Polymeric derivatives, e.g. peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
- A23L33/165—Complexes or chelates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/02—Nutrients, e.g. vitamins, minerals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to an iron comprising a milk protein and an iron agent characterized by having stability in the presence of a substance having an action of liberating or further reducing iron, such as vitamin C and citrate. Relates to the composition.
- Iron intake as a nutrient is said to be scarce worldwide among trace elements, and it is said that there are 4 to 5 billion iron-deficient anemia individuals worldwide including potential deficiencies. And The intake of iron is still in a shortage in Japan, especially young and women are notably ingested (see Non-Patent Document 1, for example). Therefore, it is one of the nutrients that must be taken with care in daily meals.
- iron absorbs differently depending on the form of food it contains there is a possibility that it is not enough to take daily dietary power.
- iron-enriched foods and supplements are used, and it is said that vitamin C (ascorbic acid) is taken in, because it is said to increase iron absorption (see Non-Patent Document 2, for example). ). For this reason, many iron materials and iron-enriched foods have been developed in recent years.
- iron materials include heme iron, iron lactate, and iron quenate, as well as a bicarbonate-iron-casein complex that does not exhibit the astringent taste of iron (see, for example, Patent Document 1), iron casein dry powder (for example, Patent Document 2), iron-whey protein hydrolyzate complex (for example, refer to Patent Document 3), iron-extra phosphorus complex (for example, refer to Patent Document 4), etc. have been developed.
- Patent Document 1 iron casein dry powder
- Patent Document 3 iron-whey protein hydrolyzate complex
- iron-extra phosphorus complex for example, refer to Patent Document 4
- Patent Document 1 Japanese Patent Laid-Open No. 9-77793
- Patent Document 2 Japanese Patent Laid-Open No. 11-75707
- Patent Document 3 Japanese Patent Laid-Open No. 2000-50812
- Patent Document 4 Japanese Patent Laid-Open No. 7-304798
- Non-Patent Document 1 Current Status of National Nutrition (2001 National Nutrition Survey Results), Health and Nutrition Information Study Group, June 10, 2003, First Publication
- Non-patent document 2 JNCounsell and DHHornig, Vitamin C, Applied 'Science' Publishers, 49-61, 1981
- the present invention comprises a milk protein and an iron agent characterized by having stability without causing astringent taste or precipitation of iron in the presence of a substance capable of liberating or further reducing iron. It is an object to provide an iron composition.
- the present invention releases iron when an iron composition containing a milk protein such as skim milk in an iron agent is used.
- the present inventors have found that it can be stabilized in the presence of substances such as vitamin C and citrate having a further reducing action, and have completed the present invention.
- the present invention relates to an iron composition
- an iron composition comprising a milk protein and an iron agent characterized by having stability in the presence of a substance capable of liberating or further reducing iron.
- the present invention provides a milk protein and an iron preparation mixed with raw materials usually used in foods, drinks, feeds, and medicines, in the presence of a substance capable of liberating or further reducing iron. And an iron composition characterized by having stability.
- the present invention relates to a food or drink containing an iron composition comprising a milk protein and an iron agent, characterized by having stability in the presence of a substance having an action of liberating or further reducing iron, It relates to feed and medicine.
- the present invention in the presence of a substance having an action of liberating or further reducing iron from an iron agent, iron agglomeration is prevented, precipitation is not generated, and the iron composition has stability. It is possible to obtain
- a feature of the present invention is that an iron composition is mixed with milk protein such as skim milk in an iron preparation.
- Milk protein includes milk protein such as raw milk, skim milk, whey, desalted whey, and concentrates, dried products, whey protein concentrate (WPC), whey protein isolate (WPI), casein, etc. Any of them can be used.
- iron agents inorganic iron agents such as ferrous sulfate and ferric pyrophosphate, and organic iron agents such as heme iron, ferritin iron, and ratatoferrin iron can be used.
- the iron composition containing the milk protein of the present invention can be used in a state in which these milk proteins are directly mixed with the iron agent, but the iron composition is prepared by mixing these milk proteins with a raw material having a relatively high iron content. It can also be a thing.
- the iron composition can be used as an iron composition containing the milk protein of the present invention by mixing raw materials usually contained in other foods and drinks, feeds, and pharmaceuticals such as carbohydrates, lipids and flavors. .
- the food and drink, the feed and the medicine containing the iron composition containing the milk protein of the present invention can be used.
- the content ratio between the milk protein and the iron agent of the iron composition of the present invention it is preferable that 15 parts or more of milk protein is contained per 1 part of iron content in the iron agent.
- the method for preparing the iron composition obtained by mixing the milk protein and the iron agent of the present invention For example, to prepare in a solution, the milk protein and the iron agent are each added to deionized water. After suspending or dissolving, stirring and mixing, prepare it in the form of food, drink, feed or medicine. The stirring and mixing conditions are sufficient if the milk protein and the iron preparation are sufficiently mixed. It is also possible to stir and mix using an ultra disperser while heating to about 30 to 40 ° C as necessary. is there.
- the iron composition solution may be concentrated with an RO membrane or the like, or dried by spray drying or freeze drying, etc., if necessary, so that it can be easily used in foods, drinks, feeds, and medicines. it can.
- the iron composition of the present invention has high stability in the presence of substances such as vitamin C and citrate that liberate iron from iron agents or further reduce iron to produce iron astringent taste. It can be sterilized normally used in the production of food, drink, feed and medicine, and can be sterilized by dry heat even if it is in powder form. Therefore, various forms of drinks, feeds and medicines such as liquid, gel, powder and granules can be prepared.
- the astringent taste of iron is caused by reduction of iron strength from trivalent to divalent by a substance having an action of liberating or further reducing iron.
- iron and a compound such as citrate having a partial structure of C-COOH and C-OH coexist with iron, iron is released from the iron agent to form a coordinate bond, or it becomes unstable and precipitates.
- Substances that release iron or reduce it in this way and cause iron astringency and precipitation include vitamin C, sodium ascorbate, sugar (sugars with reducing ends), There is no particular limitation to these forces such as citrate.
- the iron composition of the present invention is usually included in the form of an iron composition containing only milk protein and iron agent, or in other foods and drinks, feeds and medicines such as sugar and flavor in addition to milk protein and iron agent. It can also take the form of an iron composition containing raw materials and the like. In addition, it can be a food, drink, feed and medicine that also has an iron composition that contains only milk protein and iron, and an iron composition that contains raw materials usually contained in food, drink, feed and medicine, For food and medicine. [0015]
- the present invention will be described in detail with reference to test examples and examples. However, these are merely examples of the present invention, and the present invention is not limited thereto. Absent.
- iron saturated ratatofurin solution with 1% iron content (hereinafter referred to as iron LF solution) 6.2kg and skim milk 130kg were mixed, homogenized at 150kg / cm 2 with a homogenizer, and then heated by UHT plate heating. UHT sterilized with a fungus. The treatment liquid was heated and concentrated at 80 ° C. and then spray-dried to prepare 9.2 kg of an iron composition containing skim milk.
- Example 2 40 g of the iron composition obtained in Example 1 was dissolved in 160 g of sterilized deionized water to obtain 200 g of an aqueous solution. 200 mg of vitamin C (L-ascorbic acid, manufactured by Tanabe Seiyaku Co., Ltd.) was added to the aqueous solution, and the state of precipitation, sensory evaluation, and free iron were measured.
- vitamin C L-ascorbic acid, manufactured by Tanabe Seiyaku Co., Ltd.
- the sensory evaluation was performed by 10 panelists specializing in sensory evaluation.
- the astringent taste of the sample was evaluated in the following four stages, and the average score was calculated.
- Free iron was ultrafiltered by ultrafilter unit USY-1 (molecular weight cut off 10,000), and the iron concentration in the permeate was measured using FeC-Test Sakai (manufactured by Wako Pure Chemical Industries, Ltd.). The absorbance at 750 nm was determined by measuring with a spectrophotometer.
- Test example 4 After adding lOOmg of vitamin C to the lOOg iron composition solution containing reduced skim milk obtained in Example 4 and stirring and mixing, the solution was subjected to sensory evaluation. I could't feel it.
- the mixture was cooled to 10 ° C or lower in ice water, and 5 g of vitamin C dissolved in 15 g of water and 12 g of vanilla flavor were collected and frozen to obtain 5 kg of ice cream.
- This ice cream was filled into 50 150 ml containers and frozen at 30 ° C. As a result of evaluating this ice cream after 2 weeks, almost no astringent taste of iron was felt.
- Example 8 Iron composition containing skim milk obtained in Example 1 20 g to skim milk powder 1 kg, whey protein isolate (WPI) 400 g, soybean meal 1.2 kg, soybean oil 400 g, corn oil 200 g, palm oil 2.6 kg Then, 900 g of wheat flour, 200 g of bran, 1 kg of vitamin 'mineral mixture, and 280 g of cellulose were mixed, and heat-sterilized at 121 ° C for 3 minutes to prepare 8.2 kg of cat breeding feed. The prepared feed hardly felt the astringent taste of iron, and the flavor was not abnormal.
- WPI whey protein isolate
- Example 2 40 g of the iron composition containing skim milk obtained in Example 1 was mixed with 160 g of maltitol, 1,400 mg of vitamin C, 600 mg of fragrance, and 1,398 g of water, and sterilized by heating at 90 ° C for 15 minutes.
- 16 beverages containing the iron composition of the present invention were prepared by filling into a 100 ml glass bottle. In all the prepared beverages, no precipitation was observed, and the flavor was not abnormal.
- 200 g of the iron composition obtained in Example 3 was mixed with 500 g of soy protein, 100 g of fish oil, 300 g of perilla oil, 1.8 kg of dextrin, 600 g of mineral mixture, 198 g of vitamin mixture, 200 g of emulsifier, 400 g of stabilizer, and 400 g of flavor. Then, it was filled in a 100 ml retort bouch and sterilized by heating at 121 ° C. for 6 minutes in a retort sterilizer (first type pressure vessel) to prepare 4.3 kg of enteral nutrient.
- soy protein 100 g of fish oil, 300 g of perilla oil, 1.8 kg of dextrin, 600 g of mineral mixture, 198 g of vitamin mixture, 200 g of emulsifier, 400 g of stabilizer, and 400 g of flavor. Then, it was filled in a 100 ml retort bouch and sterilized by heating at 121 ° C. for 6 minutes in
- the iron composition in the presence of a substance having an action of liberating or further reducing iron from the iron agent, the iron composition is stable without preventing the astringent taste of iron and forming a precipitate or the like.
- the present invention relates to a food, beverage or feed comprising an iron composition comprising a milk protein and an iron agent, characterized by having stability in the presence of a substance having an action of liberating or further reducing iron.
- pharmaceuticals can be provided.
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Animal Husbandry (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Public Health (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Hematology (AREA)
- Organic Chemistry (AREA)
- Veterinary Medicine (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Obesity (AREA)
- General Health & Medical Sciences (AREA)
- Diabetes (AREA)
- Animal Behavior & Ethology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
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- Fodder In General (AREA)
Abstract
Description
Claims
Priority Applications (9)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP05728721.1A EP1869985B1 (en) | 2005-04-08 | 2005-04-08 | Use of a milk protein in a composition comprising iron and vitamin c to avoid an astringent taste of iron or the formation of precipitates, wherein the milk protein is skim milk or whey protein isolate |
PCT/JP2005/006899 WO2006114840A1 (ja) | 2005-04-08 | 2005-04-08 | 乳蛋白質を含有する鉄組成物 |
KR1020077025802A KR101199751B1 (ko) | 2005-04-08 | 2005-04-08 | 유단백질을 함유하는 철 조성물 |
NZ562043A NZ562043A (en) | 2005-04-08 | 2005-04-08 | Iron composition containing milk protein |
AU2005331240A AU2005331240B2 (en) | 2005-04-08 | 2005-04-08 | Iron composition containing milk protein |
US11/911,048 US20090081315A1 (en) | 2005-04-08 | 2005-04-08 | Iron composition containing milk protein |
CA002603517A CA2603517A1 (en) | 2005-04-08 | 2005-04-08 | Iron composition containing milk protein |
CN2005800494015A CN101155516B (zh) | 2005-04-08 | 2005-04-08 | 含乳蛋白的铁组合物 |
US12/729,684 US20100178361A1 (en) | 2005-04-08 | 2010-03-23 | Method of stabilizing iron compositions with milk protein |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/JP2005/006899 WO2006114840A1 (ja) | 2005-04-08 | 2005-04-08 | 乳蛋白質を含有する鉄組成物 |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US12/729,684 Division US20100178361A1 (en) | 2005-04-08 | 2010-03-23 | Method of stabilizing iron compositions with milk protein |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2006114840A1 true WO2006114840A1 (ja) | 2006-11-02 |
Family
ID=37214479
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2005/006899 WO2006114840A1 (ja) | 2005-04-08 | 2005-04-08 | 乳蛋白質を含有する鉄組成物 |
Country Status (7)
Country | Link |
---|---|
US (2) | US20090081315A1 (ja) |
EP (1) | EP1869985B1 (ja) |
KR (1) | KR101199751B1 (ja) |
CN (1) | CN101155516B (ja) |
AU (1) | AU2005331240B2 (ja) |
CA (1) | CA2603517A1 (ja) |
WO (1) | WO2006114840A1 (ja) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2008113663A1 (en) * | 2007-03-20 | 2008-09-25 | Unilever N.V. | Method of manufacturing an edible product comprising fruit,omega-3 polyunsaturated fatty acids and iron |
WO2008113665A1 (en) * | 2007-03-20 | 2008-09-25 | Unilever N.V. | Method of manufacturing a cultured edible product comprising omega-3 polyunsaturated fatty acids and iron |
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CA3049238C (en) | 2006-07-07 | 2023-01-24 | Fair Oaks Farms Brands, Inc. | Method for dispensing a liquid |
US9739272B2 (en) | 2012-11-29 | 2017-08-22 | Fair Oaks Farms Brands, Llc | Liquid product dispensing system and method |
US9961886B2 (en) | 2014-08-13 | 2018-05-08 | Akeso Biomedical, Inc. | Antimicrobial compounds and compositions, and uses thereof |
US10653658B2 (en) | 2015-08-11 | 2020-05-19 | Akeso Biomedical, Inc. | Biofilm inhibiting compositions enhancing weight gain in livestock |
CN108024563A (zh) | 2015-08-11 | 2018-05-11 | 艾索生物医药公司 | 提高家畜中重量增加的生物膜抑制组合物 |
CN108308423A (zh) * | 2018-02-07 | 2018-07-24 | 赵耀 | 一种猪用复合益生菌饲料添加剂及其制备方法 |
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JPH05155774A (ja) * | 1991-12-05 | 1993-06-22 | Meiji Milk Prod Co Ltd | 月経困難症を緩和する効果のある、 カルシウム利用性に優れた 飲食品及び医薬品 |
JPH10191933A (ja) * | 1996-11-15 | 1998-07-28 | Kyowa Hakko Kogyo Co Ltd | 亜鉛高含有乳清ミネラル |
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-
2005
- 2005-04-08 CN CN2005800494015A patent/CN101155516B/zh not_active Expired - Fee Related
- 2005-04-08 AU AU2005331240A patent/AU2005331240B2/en not_active Ceased
- 2005-04-08 EP EP05728721.1A patent/EP1869985B1/en not_active Not-in-force
- 2005-04-08 US US11/911,048 patent/US20090081315A1/en not_active Abandoned
- 2005-04-08 KR KR1020077025802A patent/KR101199751B1/ko active IP Right Grant
- 2005-04-08 CA CA002603517A patent/CA2603517A1/en not_active Abandoned
- 2005-04-08 WO PCT/JP2005/006899 patent/WO2006114840A1/ja active Application Filing
-
2010
- 2010-03-23 US US12/729,684 patent/US20100178361A1/en not_active Abandoned
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JPH04141067A (ja) * | 1990-10-02 | 1992-05-14 | Morinaga Milk Ind Co Ltd | 鉄剤、その製造法及び鉄強化食品の製造法 |
JPH05155774A (ja) * | 1991-12-05 | 1993-06-22 | Meiji Milk Prod Co Ltd | 月経困難症を緩和する効果のある、 カルシウム利用性に優れた 飲食品及び医薬品 |
JPH10191933A (ja) * | 1996-11-15 | 1998-07-28 | Kyowa Hakko Kogyo Co Ltd | 亜鉛高含有乳清ミネラル |
WO1998043495A1 (en) * | 1997-03-31 | 1998-10-08 | Abbott Laboratories | Nutritional formulations containing lacto-n-neotetraose |
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WO2008113663A1 (en) * | 2007-03-20 | 2008-09-25 | Unilever N.V. | Method of manufacturing an edible product comprising fruit,omega-3 polyunsaturated fatty acids and iron |
WO2008113665A1 (en) * | 2007-03-20 | 2008-09-25 | Unilever N.V. | Method of manufacturing a cultured edible product comprising omega-3 polyunsaturated fatty acids and iron |
Also Published As
Publication number | Publication date |
---|---|
EP1869985A4 (en) | 2009-06-17 |
US20100178361A1 (en) | 2010-07-15 |
EP1869985B1 (en) | 2018-05-23 |
AU2005331240B2 (en) | 2012-05-10 |
US20090081315A1 (en) | 2009-03-26 |
CN101155516B (zh) | 2012-10-03 |
KR101199751B1 (ko) | 2012-11-08 |
EP1869985A1 (en) | 2007-12-26 |
KR20080007241A (ko) | 2008-01-17 |
CN101155516A (zh) | 2008-04-02 |
AU2005331240A1 (en) | 2006-11-02 |
CA2603517A1 (en) | 2006-11-02 |
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