CN100397996C - Tea fortified with iron - Google Patents
Tea fortified with iron Download PDFInfo
- Publication number
- CN100397996C CN100397996C CNB028202929A CN02820292A CN100397996C CN 100397996 C CN100397996 C CN 100397996C CN B028202929 A CNB028202929 A CN B028202929A CN 02820292 A CN02820292 A CN 02820292A CN 100397996 C CN100397996 C CN 100397996C
- Authority
- CN
- China
- Prior art keywords
- tea
- ferrous
- vegetable protein
- compound
- protein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 title description 26
- 229910052742 iron Inorganic materials 0.000 title description 14
- 108010009736 Protein Hydrolysates Proteins 0.000 claims abstract description 4
- 239000003531 protein hydrolysate Substances 0.000 claims abstract description 4
- 241001122767 Theaceae Species 0.000 claims abstract 16
- 150000001875 compounds Chemical class 0.000 claims description 34
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 33
- 238000000034 method Methods 0.000 claims description 21
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 claims description 19
- 239000000203 mixture Substances 0.000 claims description 19
- 239000000243 solution Substances 0.000 claims description 13
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 claims description 12
- 229910001448 ferrous ion Inorganic materials 0.000 claims description 11
- 239000000047 product Substances 0.000 claims description 10
- 108090000623 proteins and genes Proteins 0.000 claims description 10
- 102000004169 proteins and genes Human genes 0.000 claims description 10
- 230000002787 reinforcement Effects 0.000 claims description 10
- 239000011790 ferrous sulphate Substances 0.000 claims description 8
- 235000003891 ferrous sulphate Nutrition 0.000 claims description 8
- 229910000359 iron(II) sulfate Inorganic materials 0.000 claims description 8
- 238000001694 spray drying Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- DKKCQDROTDCQOR-UHFFFAOYSA-L Ferrous lactate Chemical compound [Fe+2].CC(O)C([O-])=O.CC(O)C([O-])=O DKKCQDROTDCQOR-UHFFFAOYSA-L 0.000 claims description 3
- 240000005979 Hordeum vulgare Species 0.000 claims description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010582 Pisum sativum Nutrition 0.000 claims description 3
- 240000004713 Pisum sativum Species 0.000 claims description 3
- 235000007238 Secale cereale Nutrition 0.000 claims description 3
- 244000082988 Secale cereale Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 238000005903 acid hydrolysis reaction Methods 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 239000011640 ferrous citrate Substances 0.000 claims description 3
- 235000019850 ferrous citrate Nutrition 0.000 claims description 3
- 235000013925 ferrous lactate Nutrition 0.000 claims description 3
- 239000004225 ferrous lactate Substances 0.000 claims description 3
- 229940037907 ferrous lactate Drugs 0.000 claims description 3
- APVZWAOKZPNDNR-UHFFFAOYSA-L iron(ii) citrate Chemical compound [Fe+2].OC(=O)CC(O)(C([O-])=O)CC([O-])=O APVZWAOKZPNDNR-UHFFFAOYSA-L 0.000 claims description 3
- 239000012460 protein solution Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 claims description 2
- PMVSDNDAUGGCCE-TYYBGVCCSA-L Ferrous fumarate Chemical compound [Fe+2].[O-]C(=O)\C=C\C([O-])=O PMVSDNDAUGGCCE-TYYBGVCCSA-L 0.000 claims description 2
- 239000011773 ferrous fumarate Substances 0.000 claims description 2
- 235000002332 ferrous fumarate Nutrition 0.000 claims description 2
- 229960000225 ferrous fumarate Drugs 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 238000001556 precipitation Methods 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 description 57
- 235000013616 tea Nutrition 0.000 description 51
- 235000006468 Thea sinensis Nutrition 0.000 description 17
- 235000020279 black tea Nutrition 0.000 description 17
- 238000002360 preparation method Methods 0.000 description 12
- 108090000765 processed proteins & peptides Proteins 0.000 description 11
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 10
- 239000007788 liquid Substances 0.000 description 10
- 238000006460 hydrolysis reaction Methods 0.000 description 9
- 239000000843 powder Substances 0.000 description 9
- 230000007062 hydrolysis Effects 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 8
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 6
- 235000013361 beverage Nutrition 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 5
- 108090000526 Papain Proteins 0.000 description 5
- 239000004365 Protease Substances 0.000 description 5
- 150000002506 iron compounds Chemical class 0.000 description 5
- 239000002932 luster Substances 0.000 description 5
- 229940055729 papain Drugs 0.000 description 5
- 235000019834 papain Nutrition 0.000 description 5
- 238000005728 strengthening Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 206010022971 Iron Deficiencies Diseases 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 150000002505 iron Chemical class 0.000 description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 description 4
- 235000013824 polyphenols Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 description 3
- 239000000908 ammonium hydroxide Substances 0.000 description 3
- 235000019219 chocolate Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000014106 fortified food Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000011007 phosphoric acid Nutrition 0.000 description 3
- 102000004196 processed proteins & peptides Human genes 0.000 description 3
- -1 salt compound Chemical class 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021120 animal protein Nutrition 0.000 description 2
- 238000013459 approach Methods 0.000 description 2
- 235000018823 dietary intake Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 2
- 235000020509 fortified beverage Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 108010088751 Albumins Proteins 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 108010058846 Ovalbumin Proteins 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000000862 absorption spectrum Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- 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 1
- 229940071162 caseinate Drugs 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 230000007073 chemical hydrolysis Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000007596 consolidation process Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 239000004222 ferrous gluconate Substances 0.000 description 1
- 235000013924 ferrous gluconate Nutrition 0.000 description 1
- 229960001645 ferrous gluconate Drugs 0.000 description 1
- 229960001781 ferrous sulfate Drugs 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 150000003278 haem Chemical class 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000003978 infusion fluid Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 description 1
- VRIVJOXICYMTAG-IYEMJOQQSA-L iron(ii) gluconate Chemical compound [Fe+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O VRIVJOXICYMTAG-IYEMJOQQSA-L 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
Abstract
The present invention provides tea fortified with a ferrous-plant protein hydrolysate complex. The complex does not cause precipitation of iron-polyphenol; complexes in the tea and is also bioavailable. A tea drink made from the tea of the invention has an attractive colour.
Description
The present invention relates to stable and be the tea that biological absorbable iron-vegetable protein compound is strengthened, and the method for preparing this reinforcement tea.
Prior art
Iron deficiency is ubiquitous in the crowd.Though the dietary intake of recommending is 28-30mg every day according to age and sex, the infringement that the known crowd of the whole world more than 1/6 suffers trophism iron deficiency.Anaemia is the general result of iron deficiency.
With the irony enriched food is a kind of approach that the iron deficiency crowd is provided irony.Need this measure especially in developing country such as India, in India, average irony intake has only the 50-80% of the dietary intake of recommendation.And, be to obtain in this irony of India, because most of crowd of this country is the vegetarian as the non-heme irony.
The common irony source that is used for enriched food and beverage comprises ferrous sulfate, ferrous lactate, ferrous gluconate and ferrous citrate.The irony of soluble form is preferred, because non-dissolubility or microsolubility irony source show very poor bio-absorbable effect as elemental iron and some ferric salt.
Tea is a kind of popular cheap beverage in whole world consumption.Therefore, the tea of strengthening with iron compound provides a kind of fabulous approach of irony.But strengthening tea with solubility irony source often is a difficult problem, because the polyphenol that is present in the tea compound that has iron compound will form insoluble iron-polyphenol complex, this compound can precipitate in the process of tea blend beverage.In addition, the tea liquid that is produced also has a kind of unwelcome dead color.
The iron compound or the iron complexes of microencapsulation in existing technology, have been reported.Expect that they will not only reduce the reactivity of iron, but also can increase bioavaliability.For example US 3969540, and US 4020158, and US 4172072 and US 4216144 relate to metal-protein salt compound and their method of preparation.Collagen, albumin, the stable ferrous or positive iron complexes of soybean protein or gelatin have also been reported and casein.These compounds all can be used as the irony source of plant or animal fodder.
WO 0051447 (Societe des Produits Nestle S.A) relates to iron-albumen composition, and protein wherein is the egg albumin of hydrolysis, and its molecular weight ranges is about 500-10000, and iron source wherein is a ferrous salt.This compound can be used for enriched food and beverage, and particularly contain chocolate beverage at reinforcement.Strengthen the method for the liquid tea beverage of sterilization with this compound and also applied for patent protection.
WO 0051446 (Societe des Produits Nestle S.A) relates to the positive iron-caseinate complex that can be used to strengthen the beverage that contains polyphenol.This invention is especially at chocolate.Thisly contain the liquid tea beverage that iron complexes also can be used for intensifying distillation.
Therefore, existing technology is that protein wherein is to derive from animal at use iron-albumen composition.In the country as India, wherein dominant crowd is the vegetarian, can not use animal protein to come fortified beverage.And worldwide, still prefer plant product with respect to the animal product people.In addition, though prior art complexes can be used to fortified beverage.But prior art mainly is at chocolate and powder agent, and does not have solution and strengthen some relevant problems of tea with irony, for example precipitates not tempting color and luster and very poor Bioabsorbable.
The inventor finds now, and iron-vegetable protein compound might be provided, and this compound is stable, and can easily be impregnated in the tea.Its iron compound is a ferrous salt, and vegetable protein is the protein of hydrolysis.This compound is stable, can mix wherein in the preparation process of black tea.Also be fit to they are used for water soluble tea powder or the liquid tea beverage that can drink immediately.Resulting this tea liquid has good color and luster, and is as clear as crystal, and all do not have to strengthen bad vision and the organoleptic quality that tea is associated with hitherto known irony.
Summary of the invention
Therefore, the present invention relates to be suitable for strengthening the ferrous-hydrolyzed vegetable protein compound of tea.This vegetable protein can obtain from any part of plant.The example of hydrolyzed vegetable protein comprises the protein that obtains from cereal and beans such as wheat, rye, corn, barley and pea.Not only can in the black tea preparation process or after the preparation, this compound be mixed in the tea, and can in the process of the tea powder that preparation can be drunk immediately or after the preparation, mix wherein.This compound also is suitable for liquid tea beverage.Show good color and luster and limpid by the tea liquid that uses consolidation system of the present invention to obtain, and the hydrolyzed vegetable protein of this iron content is easy bio-absorbable.
Detailed Description Of The Invention
All in the specification, the metering of each several part all is by weight, except as otherwise noted.
According to a first aspect of the invention, provide a kind of tea of strengthening with stable ferrous-hydrolyzed vegetable protein compound, wherein the mean molecule quantity of aminosal is 250D-5000D (preferably 500D-5000D).
Its ferrous ion is to the ratio of hydrolyzed vegetable protein preferably 1: 3-1: 13, more preferably be 1: 6-1: 13, and most preferably be 1: 10-1: 13.
At this used noun " tea " is black tea, tea powder and the liquid tea beverage that can drink immediately.
According to a second aspect of the invention, provide the method for a kind of preparation with the tea of ferrous-hydrolyzed vegetable protein compound reinforcement, this method comprises the steps: to prepare acidic hydrolysis vegetable protein solution, makes preferably 1-5 of its pH; Add ferrous salt to this solution; Make its pH change into alkaline pH, preferably 6.8-10; Heat this mixture, then can be randomly dry this mixture obtains this compound, at last this compound is joined in the tea product.
Can be by means of the dry this mixture of any suitable method, spray-drying is a kind of particularly preferred method.
The method for preparing tealeaves comprises the steps:
A. dried withering,
B. macerate,
C. the fermentation and
D. dry.
According to said method can obtain black tea at last.Can any step after fermentation add ferrous-hydrolyzed vegetable protein compound, comprise joining in the black tea that is produced.
The ferrous ion source that is used for the inventive method is ferrous salt basically.The food-grade ferrous salt that is used that is fit to comprises ferrous sulfate, frerrous chloride, ferrous citrate, ferrous lactate or ferrous fumarate, perhaps their mixture.Particularly preferably be ferrous sulfate.
Can not be with ferric salt as effective iron source, because be increased to 2 when above as pH, they trend towards very rapidly being settled out from solution.In case precipitatedly go out, they will become inertia, can not react with Tea Polyphenols.For this reason, although the color and luster of (an end-cup of tea) and apparently look like normal cuppa at the bottom of the teacup of the tea preparation of strengthening in order to ferric salt (pH is through being increased to more than 2), but, precipitated positive iron ion is owing to its very limited solubility, and its any effective dose all can not be utilized by health.On the other hand, their pH is increased to more than 2, then because positive iron ion becomes very deeply secretly the color and luster of tea with the Tea Polyphenols reaction if ferric salt is added in the tea.
According to the gross weight of existing tea solid, be added into the amount of the ferrous-hydrolyzed vegetable protein compound in the tea, preferably should be the ferrous ion that is enough to produce 0.15%-0.3%.
Noun " vegetable protein of hydrolysis " is meant the hydrolysate of phytoprotein, comprises from the long-chain polypeptide to amino acid whose scope.
In a preferred embodiment, the vegetable protein of this hydrolysis has the mean molecule quantity of 500D-5000D.
This vegetable protein can obtain from any part of plant, as seed, and stem tuber, stem and leaf etc.Preferably this vegetable protein is to obtain from seed.Can obtain this vegetable protein from cereal or beans.
Be suitable for hydrolyzed vegetable protein of the present invention and comprise the protein that obtains from wheat, pea, rye, barley and corn etc.Can buy and obtain this hydrolyzed vegetable protein, perhaps also can produce this protein hydrolysate by the enzymatic hydrolysis or the chemical hydrolysis of protein.
By following process be suitable for forming of the present invention ferrous-the hydrolyzed vegetable protein compound:
Purchase is obtained, and perhaps the hydrolyzed vegetable protein that obtains by chemistry or enzymatic hydrolysis vegetable protein is dissolved in the acid medium.The pH of this acid medium is 1-5 preferably, more preferably is 2-4.Organic acid and inorganic acid all are suitable for preparing this acid medium.Then ferrous salt is added in this acid medium.Raise by the pH that makes this mixture with suitable alkali subsequently.Preferably this pH is at 6.8-10, more preferably at 6.8-8.Randomly heat this mixture then, reach at least 50 ℃ temperature.Next be method by means of routine with this mixture drying, obtain the ferrous-hydrolyzed vegetable protein compound of powder type.Spray-drying is particularly preferred drying means.
Can use this powder with solid form, perhaps use, in to the process of tea, add this powder with the water-soluble back of separating.
This ferrous-the hydrolyzed vegetable protein compound is stable, can not cause losing fragrance or fading after in being added to tea.The also easy bio-absorbable of this compound can meet the demands, and the irony of institute's recommended intake is provided.
This ferrous-the hydrolyzed vegetable protein compound can be used to strengthen tea, particularly black tea.Also this compound can be mixed in the tea powder that to drink immediately and mix in the liquid tea beverage.
The preparation of black tea comprises dried withering, and macerates fermentation and drying and other steps.Can any step after fermentation add this compound.Also this compound can be joined in the black tea by the said process preparation.
Resulting reinforcement black tea can be further processed, so that make water miscible tea powder or the liquid tea beverage that can drink immediately.
Also some other composition can be joined in the above-mentioned reinforcement tea product and do not influence the sense organ and the vision quality of tea, these compositions comprise aromatic, sweetener, herb extract, vitamin, plant or animal protein, carbohydrate and mineral matter etc.
Now will the invention will be further described by following non-limiting example.
Comparative Example A An:
The preparation papain aqueous solution.Regulate its pH to 3.28 with orthophosphoric acid.Add ferrous sulfate to this solution then.Regulate its pH to 7.1-9 with ammonium hydroxide.Then 80 ℃ the heating these solution, carry out spray-drying subsequently, obtain pulverous ferrous-the papain compound.Its ferrous salt is 1: 117 to the ratio of papain.This compound is joined in the A1 black tea that buys, obtain to contain the reinforcement black tea product of 0.15% ferrous ion weight.
Embodiment 1:
200 gram glutamine peptides (aleuronat of hydrolysis, mean molecule quantity are 690D, obtain from Dutch DMV International, and product code is WGE80GPN) of hydrolysis are dissolved in the 450 gram water.Regulate its pH to 3.28 with orthophosphoric acid then.Add 15 gram ferrous sulfate to this solution.Regulate its pH to 7.1 with ammonium hydroxide.This solution 80 ℃ of heating, is become the homogeneous shape until its inclusion.Then with this solution spray drying.Obtain pulverous ferrous-the glutamine peptide complexes.Its ferrous salt is 1: 13.33 to the ratio of glutamine peptide.This compound is added in the A1 black tea of purchase, obtains containing the reinforcement black tea product of 0.15% ferrous ion weight.
Embodiment 2:
200 gram glutamine peptides (aleuronat of hydrolysis, mean molecule quantity are 690D, obtain from Dutch DMV International, and product code is WGE80GPN) of hydrolysis are dissolved in the 450 gram water.Regulate its pH to 3.1 with orthophosphoric acid then.Add 60 gram ferrous sulfate to this solution.Regulate its pH to 7.5 with ammonium hydroxide.At 80 ℃ of these solution of heating, become the homogeneous shape until its whole inclusions.This solution of spray-drying then.Obtain pulverous ferrous-the glutamine peptide complexes.Its ferrous salt is 1: 3.33 to the ratio of glutamine peptide.This compound is added in the A1 black tea of purchase, obtains to contain the reinforcement black tea product of 0.15% ferrous ion weight.
Comparative Examples B and C:
With the A1 black tea (Embodiment B) that do not add iron in the experiment of being reported with comparing.
Ferrous sulfate is added in the A1 black tea of market purchasing, obtains to contain the comparing embodiment C of 0.15% ferrous ion weight.
The detailed catalogue of the foregoing description is listed in the table 1.
Table 1
| Embodiment | Irony source/iron content | The Fe content that is added (not being molysite) (% tealeaves weight) |
| B | - | 0 |
| C | FeSO 4 | 0.15 |
| A | FeSO 4+ papain | 0.15 |
| 1 | FeSO 4+ glutamine peptide (1: 13.33) | 0.15 |
| 2 | FeSO 4+ glutamine peptide (1: 3.33) | 0.15 |
Evaluation to tea:
The color (Colour of end-cup) at the cup end: the tealeaves and 10 that adds 5 gram Comparative Examples B in the mixture of 150ml milk and 100ml water is restrained sugar, and this mixed liquor was boiled 3 minutes.Elimination tealeaves is measured color with the Minolta reflectometer then.Measure color, and with three color yardstick L
*, a
*And b
*Expression.L
*Expression is white/and black dull, L=0 is a furvous, L=100 be white or colourless.a
*The expression red/green, high on the occasion of a
*Be redness, a of high negative value
*Be green.b
*Expression blueness/yellow, high on the occasion of b
*Be yellow, the b of high negative value
*Be blueness.
Tealeaves for comparing embodiment C and A and embodiment 1 and 2 repeats above-mentioned estimation steps.
The research detailed catalogue is set forth in the table 2.
Table 2
| Embodiment | Iron compound | L * | A * | B * | Observe |
| B | - | 56 | 7.1 | 21.8 | Conventional/normal tea color |
| C | FeSO 4 | 43.7 | 5.5 | 6.6 | Cup end tea with the milk preparation is dull gray black |
| A | FeSO 4+ papain | 51 | 5.4 | 15.1 | Be brown, chemical feature is not tasted |
| 1 | FeSO 4+ glutamine peptide (1: 13.33) | 56 | 7.1 | 20.4 | With the same color of contrast tea, same invariably feature |
| 2 | FeSO 4+ glutamine peptide (1: 3.33) | 54 | 7 | 20.1 | With the same color of contrast tea, same invariably feature |
The content (iron content in End-cup) of cup iron at the end: use Atomic Absorption Spectrometer (AAS) to measure the content of cup iron at the end.Get tealeaves 2 grams of the embodiment 1 that contains the 3mg irony and carry out infusion, make its drying then.The residue that obtains is ground to form ash, and this lime-ash is dissolved in the concentrated hydrochloric acid.With atomic absorption spectrum the iron in this solution is analyzed.In this infusion liquid, detect irony 1.7mg.Therefore, find that the irony nearly 60% that is added in the tealeaves is present in the tea.
Claims (13)
1. with the tea of stable ferrous-hydrolyzed vegetable protein compound reinforcement, wherein the mean molecule quantity of protein hydrolysate is 250D-5000D.
2. the tea of claim 1, wherein the mean molecule quantity of protein hydrolysate is 500-5000D.
3. the tea of one of above-mentioned any claim, wherein ferrous ion is 1 to the ratio of hydrolyzed vegetable protein: 3-1: 13.
4. the tea of claim 1 or claim 2, wherein ferrous ion is 1 to the ratio of hydrolyzed vegetable protein: 6-1: 13.
5. the tea of claim 1 or claim 2, wherein ferrous ion is 1 to the ratio of hydrolyzed vegetable protein: 10-1: 13.
6. the tea of claim 1 or claim 2, hydrolyzed vegetable protein wherein is to obtain from the protein that derives from cereal or beans.
7. the tea of claim 6, hydrolyzed vegetable protein wherein is to obtain from the protein that derives from wheat, rye, corn, barley or pea.
8. the tea of claim 1 or claim 2, wherein according to the gross weight of existing tea solid, the ferrous-amount of hydrolyzed vegetable protein compound that is added in the tea is enough to produce the ferrous ion of 0.15%-0.3%.
9. a method for preparing the tea of one of above-mentioned any claim comprises the steps: to prepare acidic hydrolysis vegetable protein solution; Add ferrous salt to this solution; Make its pH change into alkaline pH; Heat this mixture, then can be randomly dry this mixture obtains this compound; At last this compound is joined in the tea product.
10. the method for claim 9 wherein prepares acidic hydrolysis vegetable protein solution, and making its pH is 1-5.
11. the method for claim 9 or claim 10, wherein alkaline pH is 6.8-10.
12. the method for claim 9, ferrous salt wherein is a ferrous sulfate, frerrous chloride, ferrous citrate, ferrous lactate, ferrous fumarate, perhaps their mixture.
13. the method for claim 9 or 10, wherein Ren Xuan drying steps is a kind of spray-drying step.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IN1007/MUM/2001 | 2001-10-15 | ||
| IN1007MU2001 | 2001-10-15 | ||
| GB0127337.4 | 2001-11-14 | ||
| GB0127337A GB0127337D0 (en) | 2001-11-14 | 2001-11-14 | Fortification system |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1568147A CN1568147A (en) | 2005-01-19 |
| CN100397996C true CN100397996C (en) | 2008-07-02 |
Family
ID=26246766
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB028202929A Expired - Lifetime CN100397996C (en) | 2001-10-15 | 2002-09-12 | Tea fortified with iron |
Country Status (3)
| Country | Link |
|---|---|
| KR (1) | KR100958223B1 (en) |
| CN (1) | CN100397996C (en) |
| WO (1) | WO2003032741A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108135200A (en) * | 2015-10-01 | 2018-06-08 | 多伦多大学管理委员会 | Iron strengthens tea product |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7357956B2 (en) * | 2003-12-03 | 2008-04-15 | Unilever Bestfoods, North America, Division Of Conopco, Inc. | Tea beverage with improved flavor |
| EP1743530B1 (en) * | 2005-07-15 | 2011-08-31 | Unilever N.V. | Iron fortified food product and additive |
| BRPI0909972A2 (en) | 2008-06-19 | 2015-08-25 | Unilever Nv | '' edible emulsion '' |
| AU2011289904A1 (en) * | 2010-08-10 | 2013-03-21 | Kalamazoo Holdings, Inc. | Methods for enhancing the stability of foods, beverages, and cosmetics using natural products derived from non-allergenic proteinaceous sources |
| US20230255226A1 (en) * | 2020-06-19 | 2023-08-17 | Ekaterra Tea Manufacturing Usa Llc | Iron fortified tea-based beverage |
| CN112021480A (en) * | 2020-09-09 | 2020-12-04 | 黑龙江省科学院自然与生态研究所 | Preparation method of mineral water containing ferrous pentagon hithijichi bicarbonate |
| EP4262417A1 (en) | 2020-12-15 | 2023-10-25 | Ekaterra Research and Development UK Limited | An iron fortified tea composition |
| CN114304646A (en) * | 2021-12-28 | 2022-04-12 | 华南理工大学 | Iron-protein nano-composite and preparation method and application thereof |
| WO2023156541A1 (en) | 2022-02-18 | 2023-08-24 | Ekaterra Research and Development UK Limited | An iron fortified herbal composition |
| EP4292442A1 (en) | 2022-06-13 | 2023-12-20 | Ekaterra Research and Development UK Limited | An iron fortified instant beverage composition |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4216144A (en) * | 1977-10-20 | 1980-08-05 | Ashmead H H | Soluble iron proteinates |
| CN1260127A (en) * | 1999-01-14 | 2000-07-19 | 闻喜县柿叶茶厂 | Persimmon-leaf tea and its production technique |
| WO2000051447A1 (en) * | 1999-03-01 | 2000-09-08 | Societe Des Produits Nestle S.A. | Iron fortification system |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4208405A (en) * | 1977-01-24 | 1980-06-17 | Kelatron Pharmaceutical Division of Intermountain Laboratories Inc. | Trace element composition for iron deficiency anemia |
| WO2000051446A1 (en) * | 1999-03-01 | 2000-09-08 | Societe Des Produits Nestle S.A. | Ferric fortification for foods and drinks |
-
2002
- 2002-09-12 KR KR1020047005469A patent/KR100958223B1/en not_active IP Right Cessation
- 2002-09-12 WO PCT/EP2002/010247 patent/WO2003032741A1/en not_active Application Discontinuation
- 2002-09-12 CN CNB028202929A patent/CN100397996C/en not_active Expired - Lifetime
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4216144A (en) * | 1977-10-20 | 1980-08-05 | Ashmead H H | Soluble iron proteinates |
| CN1260127A (en) * | 1999-01-14 | 2000-07-19 | 闻喜县柿叶茶厂 | Persimmon-leaf tea and its production technique |
| WO2000051447A1 (en) * | 1999-03-01 | 2000-09-08 | Societe Des Produits Nestle S.A. | Iron fortification system |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108135200A (en) * | 2015-10-01 | 2018-06-08 | 多伦多大学管理委员会 | Iron strengthens tea product |
| CN108135200B (en) * | 2015-10-01 | 2022-06-28 | 多伦多大学管理委员会 | Iron fortified tea products |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100958223B1 (en) | 2010-05-17 |
| WO2003032741A1 (en) | 2003-04-24 |
| KR20040054717A (en) | 2004-06-25 |
| CN1568147A (en) | 2005-01-19 |
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