JP4833176B2 - Iron-reinforced food and beverage composition - Google Patents

Description

  The present invention relates to a composition for iron-reinforced food or drink containing a water-insoluble iron salt. Specifically, for iron-reinforced foods and drinks that maintain the good flavor of foods and drinks themselves without having a metallic taste in foods and drinks, and that are excellent in dispersibility and effectively prevent secondary aggregation during storage. The present invention relates to a composition and a preparation method thereof.

  With the diversification, simplification, and convenience of food, in recent years it has become possible to eat foods that you want to eat at any time. On the other hand, as convenience increases, the intake of nutrients is biased, and it has been pointed out that there is a lack of minerals in particular. Minerals are important nutrients for health, but they are indispensable for the maintenance of life, although humans cannot make them themselves in the body and have to rely on external sources.

  Among them, iron is an important mineral because 60-70% of iron in the human body exists as heme iron in erythrocyte hemoglobin and transports oxygen. When the iron is deficient and anemia occurs, the number of red blood cells decreases, the red blood cells themselves become smaller, the shape changes, and the amount of hemoglobin decreases. As a result, the ability to transport oxygen in the blood is lowered, fatigue is easily caused, exercise ability is reduced, and the ability to maintain body temperature at a low temperature is lost. In addition, the function of lymphocytes and neutrophils is also impaired, the defense mechanism of infection is weakened, and it becomes easy to suffer from infection. In addition, infants have a slow mental development and may have an abnormal behavior of eating eating mud, chalk, ash, etc. From the above, iron is indispensable for life support, and the importance of ingestion has been admired, and products with enhanced iron are attracting attention.

  On the other hand, iron has a great influence on the taste of products such as foods and pharmaceuticals. Therefore, it has been difficult to add to products, and various studies have been conducted on the addition method. As a method for adding iron, when water-soluble iron is added, the solubility is high, but the iron taste is very strong, and the taste of the product itself is impaired. For this reason, many studies have been made to add an insoluble iron salt to water. However, since it is insoluble and has a high specific gravity of 2.75 or more, it has a serious problem that it precipitates in a short time. In order to solve the problem, an iron-reinforced food composition (Patent Document 1), a calcium agent, and an iron agent that are excellent in workability during production and redispersibility in an aqueous phase by containing a chelating agent. A food additive slurry composition and a powder composition having a good dispersion stability using a specific amount of gum arabic, and a food composition containing these compositions (Patent Document 2) are disclosed. . Furthermore, as a method of dispersing insoluble metal salts other than iron, it is excellent in dispersibility in foods of calcium and dolomite (dolomite) by blending specific gums such as gati gum and psyllium seed gum. And a food composition additive that gives a mineral-enriched food with good flavor (Patent Document 3).

JP 2007-215480 A Japanese Patent No. 3512113 JP 2002-186458 A

  The present invention is a composition for iron-reinforced food and drink containing a water-insoluble iron salt, in particular, maintains a good flavor of the food and drink itself without iron presenting a metallic taste in the food and drink, and is excellent in dispersibility. The present invention relates to a composition for iron-reinforced food and drink that effectively prevents secondary aggregation during storage and a method for adjusting the composition. As described above, minerals are essential nutrients for health. In particular, iron preparations are important minerals because they are related to anemia. For this reason, many foods and beverages with enhanced iron content have been studied. However, the dispersibility is insufficient and the taste of the food itself is impaired. For example, Patent Document 1 proposes a method of adding a chelating agent. However, when an addition amount for obtaining a sufficient dispersibility is added, dissolution of iron occurs with time, and a metallic taste peculiar to iron occurs. The problem that a flavor will fall is mentioned. Patent Document 2 proposes a method of dispersing an iron agent with gum arabic, but its dispersibility is still insufficient, and there is a problem that secondary aggregation occurs and precipitates with time. Moreover, in patent document 3, although the method of disperse | distributing calcium and dolomite using a specific gum quality is disclosed, it is not disclosed at all about iron. In addition, when comparing the properties as a metal, iron has a larger mass number, different metal bond radii, and electronegativity compared to calcium and dolomite, and the specific gravity that is an indicator of dispersion is significantly different (calcium 1.55, dolomite). 2.8-2.9, iron 7.86), the properties are completely different, and it is considered that the dispersion method with calcium and dolomite is not always applicable to iron as it is. As described above, there is room for improvement in providing an iron-reinforced composition that exhibits a good flavor and is excellent in dispersibility.

  This invention is developed in view of this situation, and relates to a composition for iron-reinforced food and drink containing a water-insoluble iron salt. Specifically, for iron-reinforced foods and drinks that maintain the good flavor of foods and drinks themselves without having a metallic taste in foods and drinks, and that are excellent in dispersibility and effectively prevent secondary aggregation during storage. An object is to provide a composition and a method for adjusting the composition.

  In light of the above-described problems of the prior art, the present inventors have conducted extensive research. By using gati gum for the water-insoluble iron salt, the water-insoluble iron salt is stable without agglomeration even when stored for a long time. Furthermore, the present inventors have found that an iron-enhanced food / beverage composition that can maintain a good flavor of the food / beverage product itself can be provided without iron having a metallic taste in the food / beverage product.

The present invention relates to a composition for iron-reinforced food and drink having the following aspects and a method for adjusting the composition;
Item 1. An iron-enhanced food / beverage composition comprising gati gum and a water-insoluble iron salt.
Item 2. The composition for iron-reinforced food and drink according to claim 1, wherein 1 to 200 parts by mass of gati gum is used with respect to 100 parts by mass of the water-insoluble iron salt.
Item 3. The composition for iron-reinforced food and drink according to claim 1 or 2, wherein the water-insoluble iron salt has an average particle size of 0.8 µm or less.
Item 4. Food / beverage products containing the composition for iron reinforced food / beverage products in any one of Claims 1-3.
Item 5. A method for dispersing a water-insoluble iron salt, characterized by using gati gum.
Item 6. A method for dispersing a water-insoluble iron salt, comprising using 1 to 200 parts by weight of gati gum per 100 parts by weight of a water-insoluble iron salt.
Item 7. A method for preventing dissolution of a water-insoluble iron salt, characterized by using gati gum.
Item 8. A method for preventing dissolution of a water-insoluble iron salt, wherein 1 to 200 parts by mass of gati gum is used per 100 parts by mass of the water-insoluble iron salt.

  According to the present invention, for iron-enhanced foods and drinks that maintain a good flavor of the foods and drinks themselves without exhibiting a metallic taste in the foods and drinks, and that are excellent in dispersibility and effectively prevent secondary aggregation during storage. It has become possible to provide a composition and a preparation method thereof.

The composition for iron-reinforced food and drink according to the present invention contains a water-insoluble iron salt and gati gum.

  The water-insoluble iron salt used in the present invention is not particularly limited. For example, ferric phosphate, ferrous phosphate, ferric pyrophosphate, ferrous pyrophosphate, ferric hydroxide And ferric oxide, and the like, and ferric pyrophosphate is preferable. These can also be used in combination of one or more. The ferric pyrophosphate used in the present invention is commercially available, and examples thereof include ferric pyrophosphate manufactured by Tomita Pharmaceutical.

  The particle size of the water-insoluble iron salt used in the present invention is not particularly limited, but it is preferably as fine as possible, and the average particle size is 0.8 μm or less, more preferably 0.5 μm or less, and still more preferably. 0.3 μm or less. As a method for forming fine particles, a physical crushing method or a neutral salt-forming method is preferable. As the physical crushing method, a wet pulverizer such as a dyno mill, a sand mill, and a coball mill, an emulsifying / dispersing device such as a nanomizer, a microfluidizer, and a homogenizer, and an ultrasonic disperser can be used. By making the particles fine, it is possible to produce a composition for iron-reinforced food and drink that is extremely stable even in water. The method for measuring the average particle size of the water-insoluble iron salt in the present invention is not particularly limited, but a laser diffraction / scattering method, a sedimentation method, and a dynamic light scattering method are preferable. The average particle size of the water-insoluble iron salt in the present invention is measured using a laser diffraction particle size distribution analyzer SALD-1100 (manufactured by Shimadzu Corporation).

  The amount of the water-insoluble iron salt used in the present invention can be set according to the purpose of use or application, but in the composition for iron-reinforced food or drink, 1 to 20% by mass, preferably 5 to 15% by mass. Can be illustrated.

The gati gum used in the present invention is mainly composed of a polysaccharide obtained by drying the stem secretion of Anogeissus Latifolia WALL. Known as a thickening stabilizer (food additive) The gum quality. The gati gum used in the present invention is commercially available, and examples thereof include gati gum SD manufactured by San-Ei Gen FFI Co., Ltd.

  Although the addition amount of gati gum in the present invention is not particularly limited, it is preferable that 1 to 200 parts by mass of gati gum is contained with respect to 100 parts by mass of the water-insoluble iron salt, and more preferably 5 to 100 parts by mass. It is contained, more preferably 10 to 60 parts by mass. When the amount of gati gum added is 1 part by mass or less, the particles are aggregated and a sufficient effect cannot be obtained. Moreover, when the addition amount of a gati gum is 200 mass parts or more, it becomes difficult to manufacture as the viscosity increases, such being undesirable.

The composition for iron-reinforced food or drink according to the present invention is characterized by containing a water-insoluble iron salt and gati gum, and the mixing method of the water-insoluble iron salt and gati gum is not particularly limited, but any of the following: It can be adjusted by any method.
(1) A method in which an iron agent is suspended in a hydrophilic solvent, pulverized and / or dispersed by a chemical method, a pulverizer and / or a physical method using a disperser, and then a gati gum solution is added and mixed by stirring.
(2) A method in which an iron agent is suspended in a hydrophilic solvent, a gati gum solution is added, and a chemical dispersion method, a pulverizer and / or a physical method using a disperser are used for pulverization and / or dispersion treatment.
(3) The iron agent is suspended in a hydrophilic solvent, pulverized and / or dispersed by a chemical dispersion method, a pulverizer and / or a physical method using a disperser, a gati gum solution is added, and a chemical dispersion method is further added. Pulverizing and / or dispersing by a physical method using a pulverizer and / or a disperser
As the hydrophilic solvent, water or a polyhydric alcohol such as glycerin or propylene glycol can be used.

  The iron-enhanced food / beverage composition of the present invention is stable in terms of charge by containing gati gum in the water-insoluble iron salt, but the pH is appropriately adjusted according to the food / beverage product containing the iron-reinforced food / beverage composition. Can be adjusted. Examples of the pH adjuster to be used include phosphoric acid, sulfuric acid, hydrochloric acid and the like, but it is preferable to use phosphoric acid. Use of phosphoric acid is preferable in that the water-insoluble iron salt does not dissolve and the taste of the food and drink itself is not impaired. On the other hand, citric acid is not preferable because the iron taste is felt by dissolving the water-insoluble iron salt and the flavor of the food itself is lowered.

  The phosphoric acid used in the present invention can be optionally added depending on the type of food or drink and the pH to be adjusted. The phosphoric acid used in the present invention is commercially available, and examples thereof include 85% phosphoric acid (for food use) manufactured by Lhasa Kogyo Co., Ltd.

  The form of the composition for iron-reinforced food or drink according to the present invention is not particularly limited, and is preferably liquid from the problem of redispersibility after dilution, but if necessary, the composition for iron-reinforced food or drink according to the present invention. An iron-reinforced powder composition can be prepared by dry powdering the product. The dryer used for drying is not particularly limited, and can be adjusted by a droplet spray dryer such as a spray dryer or a slurry dryer, a freeze dryer, or the like. It is also possible to prepare a granule composition having excellent solubility when added to food by granulating the powder composition. Moreover, you may use a well-known binder suitably.

  In addition, as long as the effects of the present invention are exhibited, additives such as thickening polysaccharides, fragrances, pigments, antioxidants, shelf life improvers, preservatives, saccharides, etc. are used in combination for iron-reinforced food and drink compositions. I can do it. By using these together, it is possible to change the taste quality, aroma, and texture of the iron-reinforced food and drink, and it is possible to impart higher palatability to the iron-reinforced food and drink.

  The iron-enhanced food / beverage composition according to the present invention can be produced by a conventional method except that the above components are added, and the food / beverage product itself has a good flavor without a metallic taste in the food / beverage product. An iron-reinforced composition for food and drink that is maintained and uniformly dispersed without precipitation of iron can be obtained. For example, after mixing a gati gum solution with an aqueous suspension composed of an iron agent and water, a uniform iron dispersion solution can be obtained by grinding with a dynomill.

  The food and drink containing the iron-enriched food and drink composition in the present invention includes beverages such as milk drinks, milk, soft drinks, tea, water, alcohol, cookies, rice crackers, wafers, biscuits, karinto, chocolate, and gum. Cereals such as bread, noodles, white rice, red rice, rice porridge, cooked rice, spaghetti, udon, buckwheat A yogurt etc. can be illustrated. It can also be contained in pharmaceuticals such as tablets and powders for the purpose of iron reinforcement. By making it possible to add a water-insoluble iron salt to these, it is possible to easily enhance the nutrition of iron, which tends to be insufficient. Particularly in liquid foods, mainly beverages, the addition of water-insoluble iron salts has a very narrow range of application due to the sedimentation of iron components, but presents a good flavor and precipitates iron according to the present invention. It is possible to carry out iron strengthening in a stable form uniformly distributed without any problems.

  According to the present invention, a composition for iron-reinforced food or drink containing a water-insoluble iron salt can be provided. Specifically, for iron-reinforced foods and drinks that maintain the good flavor of foods and drinks themselves without having a metallic taste in foods and drinks, and that are excellent in dispersibility and effectively prevent secondary aggregation during storage. It has become possible to provide a composition and a preparation method thereof.

Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these.

Examples 1-5: Preparation of additives for iron-reinforced compositions
Table 1 shows the prescription. 400 g of ferric pyrophosphate is mixed and dispersed in 1600 g of ion-exchanged water, and this dispersion is subjected to wet pulverization with a wet mill dynomill, to uniformize the particle size of ferric pyrophosphate to 0.3 μm, A 20 mass% ferric pyrophosphate composition was obtained. The obtained pulverized product was mixed with a gati gum or gum arabic solution, and then dispersed and homogenized with a homogenizer to obtain a 10 or 5% by mass ferric pyrophosphate dispersion. Similarly, calcium carbonate was pulverized and dispersed to obtain a 10% by mass calcium carbonate dispersion.

  In order to compare the degree of aggregation of the water-insoluble iron salt, the median diameter indicating the particle diameter was measured. The median diameter was measured with a laser diffraction particle size distribution analyzer SALD-1100 (manufactured by Shimadzu Corporation). The smaller the median diameter, the smaller the particle, and the larger the value by including aggregates. Further, the preparations obtained in Examples 1 to 5 and Comparative Examples 1 to 5 were diluted with ion-exchanged water so that the ferric pyrophosphate and calcium carbonate concentrations were 0.2% by mass, and after heat sterilization, at room temperature. The dispersion stability after 3 days of storage was examined (see Table 1). Further, the taste evaluation of the ferric pyrophosphate dispersion was performed using the diluted solution stored for 3 days. The evaluation of dispersibility is performed in five stages, and the smaller the number, the better the dispersibility. Specific evaluation is shown in Table 2. Furthermore, in order to compare the dispersibility state, the dispersion state of Example 3 and Comparative Example 2 is shown in FIG. 1, and the dispersion state of Comparative Example 4 and Comparative Example 5 is shown in FIG.

From the above, Examples 1 to 5 in which gati gum was added to ferric pyrophosphate had good dispersibility after storage for 3 days, good flavor, and almost no iron taste. On the other hand, in Comparative Example 3 with a small addition amount, the flavor was good, but the dispersibility after storage for 3 days was very bad. In Comparative Examples 1 and 2 in which gum arabic was added to ferric pyrophosphate, secondary aggregates were formed as the amount of gum arabic increased (Comparative Example 2), and stored for 3 days. Since later dispersibility was also poor, it was found that Gati gum was more effective in dispersibility and prevention of secondary agglomerates compared to gum arabic (FIG. 1).
Moreover, regarding the comparative examples 4-5 which investigated the dispersibility of calcium carbonate instead of ferric pyrophosphate, when gum arabic was used (comparative example 4), an upper layer became transparent after storage for 3 days, and a precipitation layer became Although seen, secondary aggregation did not occur much. On the other hand, when gati gum was used (Comparative Example 5), the upper transparent layer was thicker than when gum arabic was used, and the dispersibility was reduced. In addition, secondary aggregates were generated, the particle diameter was large, and calcium was very easily aggregated (FIG. 2). From this result, the dispersion using the gati gum of the present invention acts more effectively on iron, and unlike the dispersion action in calcium of Patent Document 3, it is expected to have a specific effect. From the above, when gati gum is used in a specific amount or more, it exhibits a good flavor, is excellent in dispersibility, and can effectively prevent secondary aggregation during storage.

Example 6: Iron-enriched milk 1.0 g of the 10 mass% ferric pyrophosphate composition obtained in Example 2 was added to 1 kg of milk, and iron-enriched milk was obtained after heat sterilization. The obtained milk was good without losing the flavor of the milk itself, and felt no iron taste at all. In addition, the color was not affected and no precipitate was formed.

Example 7: Acid milk beverage 1.0 g of the 10 mass% ferric pyrophosphate composition obtained in Example 2 was added to 1 kg of acid milk beverage, and after heat sterilization, an iron-fortified acid milk beverage was added. Obtained. The sour milk beverage obtained was good without losing the flavor of the beverage itself, and did not feel any iron taste. In addition, the color was not affected and no precipitate was formed.

Example 8: Iron-fortified yogurt To 850 g of milk, 2.0 g of the 10 mass% ferric pyrophosphate composition obtained in Example 2 and 150 g of skimmed milk powder are added to 1 kg of water until uniform. The mixture was stirred and mixed at room temperature, sterilized by heating, added with a lactic acid bacteria starter, filled in a 100 ml container and fermented at 40 ° C. for 5 hours, then refrigerated to 10 ° C. or lower to stop the fermentation to obtain iron-fortified yogurt. The obtained iron-enriched yogurt was good without losing the flavor of the yogurt itself, and did not feel the iron taste at all. There was no effect on color.

  According to the present invention, for iron-enhanced foods and drinks that maintain a good flavor of the foods and drinks themselves without exhibiting a metallic taste in the foods and drinks, and that are excellent in dispersibility and effectively prevent secondary aggregation during storage. Compositions and methods for their preparation can be provided. Specifically, iron-enriched foods and drinks in which water-insoluble iron salts are stably dispersed, remain stable without agglomeration even when stored for a long period of time, and further exhibit a good flavor without impairing the taste of the food or drink itself. An article composition can be provided.

The left side is Example 3 (dispersed state of ferric pyrophosphate using gati gum), and the right side is Comparative Example 2 (dispersed state of ferric pyrophosphate using gum arabic). The left side is Comparative Example 4 (dispersed state of calcium carbonate using gum arabic) and the right side is Comparative Example 5 (dispersed state of calcium carbonate using gati gum).

Claims (5)

An iron-reinforced food / beverage composition comprising only 1 to 200 parts by weight of gati gum per 100 parts by weight of a water-insoluble iron salt as a thickening polysaccharide . The composition for iron-reinforced food and drink according to claim 1, wherein the average particle size of the water-insoluble iron salt is 0.8 µm or less. Food / beverage products containing the composition for iron reinforced food / beverage products of Claim 1 or 2. A method for dispersing a water-insoluble iron salt, wherein only 1 to 200 parts by weight of gati gum is used as the thickening polysaccharide with respect to 100 parts by weight of the water-insoluble iron salt. A method for preventing dissolution of a water-insoluble iron salt, wherein only 1 to 200 parts by mass of gati gum is used as the thickening polysaccharide with respect to 100 parts by mass of the water-insoluble iron salt.

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