JP6887598B2 - Iron-containing food and drink - Google Patents
Iron-containing food and drink Download PDFInfo
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- JP6887598B2 JP6887598B2 JP2016143814A JP2016143814A JP6887598B2 JP 6887598 B2 JP6887598 B2 JP 6887598B2 JP 2016143814 A JP2016143814 A JP 2016143814A JP 2016143814 A JP2016143814 A JP 2016143814A JP 6887598 B2 JP6887598 B2 JP 6887598B2
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- iron
- powder
- sample
- drink
- present
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- 235000019697 iron containing food Nutrition 0.000 title claims description 19
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 238
- 229910052742 iron Inorganic materials 0.000 claims description 113
- 239000000843 powder Substances 0.000 claims description 87
- 235000013305 food Nutrition 0.000 claims description 39
- 239000011706 ferric diphosphate Substances 0.000 claims description 30
- 235000007144 ferric diphosphate Nutrition 0.000 claims description 30
- 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 claims description 30
- 229940036404 ferric pyrophosphate Drugs 0.000 claims description 30
- 239000007788 liquid Substances 0.000 claims description 30
- 239000011734 sodium Substances 0.000 claims description 25
- 239000002245 particle Substances 0.000 claims description 21
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 14
- 229910052708 sodium Inorganic materials 0.000 claims description 14
- 239000007787 solid Substances 0.000 claims description 14
- 239000011148 porous material Substances 0.000 claims description 9
- 238000009826 distribution Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 235000013361 beverage Nutrition 0.000 description 55
- 230000000052 comparative effect Effects 0.000 description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 31
- 238000001035 drying Methods 0.000 description 17
- 239000007795 chemical reaction product Substances 0.000 description 16
- 239000002002 slurry Substances 0.000 description 16
- 238000011156 evaluation Methods 0.000 description 15
- 230000000873 masking effect Effects 0.000 description 14
- 238000000034 method Methods 0.000 description 13
- 238000002156 mixing Methods 0.000 description 13
- 239000000203 mixture Substances 0.000 description 13
- 239000000047 product Substances 0.000 description 13
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 12
- 238000004519 manufacturing process Methods 0.000 description 12
- 238000005406 washing Methods 0.000 description 11
- 238000000926 separation method Methods 0.000 description 10
- 230000032683 aging Effects 0.000 description 9
- 239000007864 aqueous solution Substances 0.000 description 9
- 238000006243 chemical reaction Methods 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 150000002505 iron Chemical class 0.000 description 9
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 8
- 239000000654 additive Substances 0.000 description 8
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 8
- 229940048086 sodium pyrophosphate Drugs 0.000 description 8
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 8
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- KRHYYFGTRYWZRS-UHFFFAOYSA-N Fluorane Chemical compound F KRHYYFGTRYWZRS-UHFFFAOYSA-N 0.000 description 6
- 229910021578 Iron(III) chloride Inorganic materials 0.000 description 6
- WMFOQBRAJBCJND-UHFFFAOYSA-M Lithium hydroxide Chemical compound [Li+].[OH-] WMFOQBRAJBCJND-UHFFFAOYSA-M 0.000 description 6
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 6
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 238000010521 absorption reaction Methods 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 6
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 description 6
- 235000011180 diphosphates Nutrition 0.000 description 6
- 239000006185 dispersion Substances 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 6
- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 description 6
- 235000012149 noodles Nutrition 0.000 description 6
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 238000010298 pulverizing process Methods 0.000 description 6
- 229940048084 pyrophosphate Drugs 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 229910000029 sodium carbonate Inorganic materials 0.000 description 6
- 235000017550 sodium carbonate Nutrition 0.000 description 6
- 235000013616 tea Nutrition 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 240000007594 Oryza sativa Species 0.000 description 5
- 235000007164 Oryza sativa Nutrition 0.000 description 5
- 244000269722 Thea sinensis Species 0.000 description 5
- 239000012736 aqueous medium Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
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- 239000013067 intermediate product Substances 0.000 description 5
- 235000009566 rice Nutrition 0.000 description 5
- 235000014214 soft drink Nutrition 0.000 description 5
- 235000013322 soy milk Nutrition 0.000 description 5
- 239000007858 starting material Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 206010022971 Iron Deficiencies Diseases 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 4
- VSCWAEJMTAWNJL-UHFFFAOYSA-K aluminium trichloride Chemical compound Cl[Al](Cl)Cl VSCWAEJMTAWNJL-UHFFFAOYSA-K 0.000 description 4
- 235000008429 bread Nutrition 0.000 description 4
- 239000011247 coating layer Substances 0.000 description 4
- 210000001198 duodenum Anatomy 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 159000000014 iron salts Chemical class 0.000 description 4
- VCJMYUPGQJHHFU-UHFFFAOYSA-N iron(3+);trinitrate Chemical compound [Fe+3].[O-][N+]([O-])=O.[O-][N+]([O-])=O.[O-][N+]([O-])=O VCJMYUPGQJHHFU-UHFFFAOYSA-N 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 235000020183 skimmed milk Nutrition 0.000 description 4
- RYCLIXPGLDDLTM-UHFFFAOYSA-J tetrapotassium;phosphonato phosphate Chemical compound [K+].[K+].[K+].[K+].[O-]P([O-])(=O)OP([O-])([O-])=O RYCLIXPGLDDLTM-UHFFFAOYSA-J 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 244000299461 Theobroma cacao Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 208000007502 anemia Diseases 0.000 description 3
- 239000003125 aqueous solvent Substances 0.000 description 3
- 239000011324 bead Substances 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000011248 coating agent Substances 0.000 description 3
- 238000000576 coating method Methods 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- -1 iron ions Chemical class 0.000 description 3
- RUTXIHLAWFEWGM-UHFFFAOYSA-H iron(3+) sulfate Chemical compound [Fe+3].[Fe+3].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O RUTXIHLAWFEWGM-UHFFFAOYSA-H 0.000 description 3
- 229910000360 iron(III) sulfate Inorganic materials 0.000 description 3
- 239000003960 organic solvent Substances 0.000 description 3
- 239000003002 pH adjusting agent Substances 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 229910000027 potassium carbonate Inorganic materials 0.000 description 3
- 235000011181 potassium carbonates Nutrition 0.000 description 3
- 235000012046 side dish Nutrition 0.000 description 3
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- 238000003756 stirring Methods 0.000 description 3
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- 230000008719 thickening Effects 0.000 description 3
- 235000013618 yogurt Nutrition 0.000 description 3
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 description 2
- 244000302899 Cassia mimosoides Species 0.000 description 2
- 235000014112 Cassia mimosoides Nutrition 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 102000001554 Hemoglobins Human genes 0.000 description 2
- 108010054147 Hemoglobins Proteins 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 2
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N ammonia Natural products N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 235000008452 baby food Nutrition 0.000 description 2
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- 235000013353 coffee beverage Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
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- 235000013402 health food Nutrition 0.000 description 2
- XMBWDFGMSWQBCA-UHFFFAOYSA-N hydrogen iodide Chemical compound I XMBWDFGMSWQBCA-UHFFFAOYSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229940082629 iron antianemic preparations Drugs 0.000 description 2
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- 244000144972 livestock Species 0.000 description 2
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- 235000015497 potassium bicarbonate Nutrition 0.000 description 2
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 2
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- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- BMYNFMYTOJXKLE-UHFFFAOYSA-N 3-azaniumyl-2-hydroxypropanoate Chemical compound NCC(O)C(O)=O BMYNFMYTOJXKLE-UHFFFAOYSA-N 0.000 description 1
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- SXAWSYZURCZSDX-UHFFFAOYSA-B hydron;[hydroxy(oxido)phosphoryl] hydrogen phosphate;2-hydroxypropane-1,2,3-tricarboxylate;iron(3+);phosphonato phosphate Chemical compound [H+].[H+].[H+].[H+].[H+].[Fe+3].[Fe+3].[Fe+3].[Fe+3].OP([O-])(=O)OP(O)([O-])=O.OP([O-])(=O)OP(O)([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O SXAWSYZURCZSDX-UHFFFAOYSA-B 0.000 description 1
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Description
本発明は、経口により鉄分を体内に補給するための鉄含有飲食品に関する。 The present invention relates to iron-containing foods and drinks for orally replenishing iron into the body.
近年、人体の疾病予防又は健康維持に関して、ミネラルの摂取不足が原因の一つとして指摘されており、それに関連して種々のミネラルの役割が研究・分析により解明されつつある。その中でも、鉄分は、人体内の鉄の約７０％が酸素運搬を行っているヘモグロビンのヘム鉄に存在している。鉄不足になるとヘモグロビンの量が減少して酸素運搬能が減少し、貧血を発症する。貧血等の鉄欠乏症は、全人口のうち２０億人が罹っているといわれている。鉄欠乏症になると、貧血の発症だけでなく、妊婦においては低体重児の出生、小児では発達遅延、異常行動等を引き起こすといわれている。これらの疾患に対する治療方法としては、鉄分を経口的に補給する手法がとられている。 In recent years, it has been pointed out that insufficient intake of minerals is one of the causes of prevention of diseases or maintenance of health of the human body, and the roles of various minerals are being elucidated by research and analysis. Among them, iron is present in heme iron, which is hemoglobin in which about 70% of iron in the human body carries oxygen. When iron deficiency occurs, the amount of hemoglobin decreases, the oxygen carrying capacity decreases, and anemia develops. Iron deficiency such as anemia is said to affect 2 billion people in the total population. Iron deficiency is said to cause not only the onset of anemia, but also the birth of low-weight infants in pregnant women, developmental delay in children, and abnormal behavior. As a treatment method for these diseases, a method of orally supplementing iron is adopted.
経口的に取り込まれた鉄の体内への吸収は、二価の鉄イオン（Ｆｅ２＋）が十二指腸で吸収されるとされている。このメカニズムを考慮し、鉄欠乏症を緩和ないしは治癒するための食品又は医薬品が開発されている。例えば、清涼飲料水、粉ミルク、サプリメント、医薬品等に鉄剤が配合された製品が提供されている。鉄剤としては、可溶性鉄塩又は水不溶性鉄塩を主成分とするものが使用されているが、特に可溶性塩が汎用されている。ところが、可溶性鉄塩は、鉄味が強く、経口用として嗜好性に問題があることに加え、イオン化した鉄の胃壁への侵襲による副作用が問題となる。このため、近年においては、不溶性鉄塩が使用されるようになり、その中でもピロリン酸第二鉄が脚光を浴びている。 The absorption of orally taken up iron into the body is said to be the absorption of divalent iron ions (Fe 2+ ) in the duodenum. Considering this mechanism, foods or medicines for alleviating or curing iron deficiency have been developed. For example, products containing iron preparations in soft drinks, powdered milk, supplements, pharmaceuticals and the like are provided. As the iron preparation, those containing a soluble iron salt or a water-insoluble iron salt as a main component are used, and the soluble salt is particularly widely used. However, soluble iron salts have a strong iron taste and have a problem of palatability for oral use, and also have a problem of side effects due to the invasion of ionized iron into the stomach wall. Therefore, in recent years, insoluble iron salts have come to be used, and among them, ferric pyrophosphate is in the limelight.
ところが、不溶性鉄塩は、不溶性の固形分（粉末）であるがゆえに、飲食品、医薬品等の製品の食感に大きな影響を与えてしまうという問題があるほか、可溶性鉄塩よりも鉄味の影響は少ないものの、少なからず鉄味による影響がある。このため、ピロリン酸第二鉄を含む鉄剤に対して種々の改良技術が提案されている。 However, since insoluble iron salts are insoluble solids (powder), they have a problem that they have a great influence on the texture of products such as foods and drinks and pharmaceuticals, and they have a higher iron taste than soluble iron salts. Although the effect is small, it is not a little affected by the iron taste. Therefore, various improved techniques have been proposed for iron preparations containing ferric pyrophosphate.
例えば、ガティガムと水不溶性鉄塩を含有することを特徴とする鉄強化飲食品用組成物が知られている（特許文献１）。また、増粘多糖類を添加することを特徴とする液体組成物の鉄臭味マスキング方法によって鉄臭味が抑えられた鉄含有液体組成物がある（特許文献２）。 For example, an iron-enriched food and drink composition characterized by containing gati gum and a water-insoluble iron salt is known (Patent Document 1). Further, there is an iron-containing liquid composition in which the iron odor is suppressed by the iron odor masking method of the liquid composition characterized by adding a thickening polysaccharide (Patent Document 2).
しかしながら、特許文献１の技術では、食品添加物製剤に含まれるピロリン酸第二鉄の含有率が少ないため、鉄を摂取する際には大量の食品添加物製剤を服用しなければならない。さらには、ピロリン酸第二鉄を微粒子化するためにビーズミル等を用いて粉砕していることから、ビーズ又は装置からのコンタミネーションのリスクが高くなる。 However, in the technique of Patent Document 1, since the content of ferric pyrophosphate contained in the food additive preparation is low, a large amount of the food additive preparation must be taken when ingesting iron. Furthermore, since ferric pyrophosphate is pulverized using a bead mill or the like in order to make ferric pyrophosphate fine particles, the risk of contamination from beads or an apparatus increases.
また、特許文献２では、鉄独特の味及びにおいをマスキングするための添加剤を加えるので、その添加剤及びそれを添加するための余分な工程が必要となる。 Further, in Patent Document 2, since an additive for masking the taste and odor peculiar to iron is added, the additive and an extra step for adding the additive are required.
このように、従来技術では、不溶性鉄塩を含む食品を提供するに際しては、不溶性鉄塩をマスキング等の処理に頼らざるを得ず、それゆえにマスキング処理の工程が余計に必要となるだけでなく、マスキング剤の添加分だけ相対的に鉄含有量（鉄剤単位当たりの鉄含有量）を低下させてしまうこともなる。このため、マスキング等の表面処理を施すことなく、食感及び風味が良好な鉄含有食品の開発が切望されているものの、そのような鉄含有食品の開発に至っていないのが実情である。 As described above, in the prior art, when providing a food containing an insoluble iron salt, the insoluble iron salt must be treated by masking or the like, and therefore, a masking treatment step is not only required. In addition, the iron content (iron content per iron agent unit) may be relatively reduced by the amount of the masking agent added. Therefore, although the development of iron-containing foods having a good texture and flavor is desired without surface treatment such as masking, the actual situation is that such iron-containing foods have not been developed.
従って、本発明の主な目的は、マスキング等の表面処理を施さなくても良好な食感、風味等を維持できる鉄含有飲食品を提供することにある。 Therefore, a main object of the present invention is to provide an iron-containing food or drink that can maintain a good texture, flavor, etc. without subjecting surface treatment such as masking.
本発明者らは、従来技術の問題点に鑑みて鋭意研究を重ねた結果、特定の組成・構造を有するピロリン酸第二鉄含有粉末を鉄成分として用いることにより上記目的を達成できることを見出し、本発明を完成するに至った。 As a result of intensive studies in view of the problems of the prior art, the present inventors have found that the above object can be achieved by using a ferric pyrophosphate-containing powder having a specific composition and structure as an iron component. The present invention has been completed.
すなわち、本発明は、下記の鉄含有飲食品に係る。
１． 鉄含有粉末を含む飲食品であって、前記粉末はピロリン酸第二鉄及びナトリウム成分を含み、
（１）前記粉末中におけるピロリン酸第二鉄の含有量が９５重量％以上であり、
（２）前記粉末における［（Ｆｅ＋Ｎａ）／Ｐ］のモル比が０．８〜１．０であり、
（３）前記粉末における［最頻細孔直径／平均粒子径］の比が０．００５〜０．９である、
ことを特徴とする鉄含有飲食品。
２． 前記［最頻細孔直径／平均粒子径］の比が０．０１〜０．９である、前記項１に記載の鉄含有飲食品。
３． 保存時及び流通時における当該飲食品の形態は固形であって、用時において液体により当該飲食品を液状化する、前記項１に記載の鉄含有飲食品。
４． 固形である、前記項１に記載の鉄含有飲食品。
５． 液状である、前記項１に記載の鉄含有飲食品。
That is, the present invention relates to the following iron-containing foods and drinks.
1. 1. A food or drink containing an iron-containing powder, the powder containing ferric pyrophosphate and a sodium component.
(1) The content of ferric pyrophosphate in the powder is 95% by weight or more.
(2) The molar ratio of [(Fe + Na) / P] in the powder is 0.8 to 1.0.
(3) The ratio of [mode of pore diameter / average particle diameter] in the powder is 0.005 to 0.9.
An iron-containing food and drink characterized by this.
2. Item 2. The iron-containing food or drink according to Item 1, wherein the ratio of [mode of most frequent pore diameter / average particle diameter] is 0.01 to 0.9.
3. 3. Item 2. The iron-containing food or drink according to Item 1, wherein the food or drink is solid in the form of the food or drink at the time of storage and distribution, and the food or drink is liquefied by a liquid at the time of use.
4. Item 2. The iron-containing food or drink according to Item 1, which is solid.
5. Item 2. The iron-containing food or drink according to Item 1, which is liquid.
本発明によれば、マスキング等の表面処理を施さなくても（すなわち、コーティング層が表面に有していなくても）、良好な食感、風味等を維持できる鉄含有飲食品を提供することができる。また、マスキングのためのコーティング層がない場合は、その分だけ単位鉄剤当たりの鉄含有量を相対的に高めることもできる。 According to the present invention, it is possible to provide an iron-containing food or drink that can maintain a good texture, flavor, etc. without subjecting surface treatment such as masking (that is, even if the coating layer does not have a coating layer on the surface). Can be done. Further, when there is no coating layer for masking, the iron content per unit iron agent can be relatively increased accordingly.
特に、本発明における鉄含有粉末は、鉄分吸収性が高く、分散性に優れるがゆえに食感が良好であり、かつ、飲食品に含有された場合でも飲食品本来の風味を効果的に保持することができる。また、かかる鉄含有粉末は、マスキング等の処理を必要としないので、それだけ鉄含有量を高めることができるうえ、当該処理を必要としない分、より低コストで鉄含有飲食品を提供することも可能である。 In particular, the iron-containing powder in the present invention has high iron absorption and excellent dispersibility, so that it has a good texture, and even when it is contained in food and drink, it effectively retains the original flavor of food and drink. be able to. Further, since the iron-containing powder does not require a treatment such as masking, the iron content can be increased accordingly, and the iron-containing food and drink can be provided at a lower cost because the treatment is not required. It is possible.
本発明の鉄含有飲食品は、鉄含有粉末を含む飲食品であって、前記粉末はピロリン酸第二鉄及びナトリウム成分を含み、
（１）前記粉末中におけるピロリン酸第二鉄の含有量が９５重量％以上であり、
（２）前記粉末における［（Ｆｅ＋Ｎａ）／Ｐ］のモル比が０．８〜１．０であり、
（３）前記粉末における［最頻細孔直径／平均粒子径］の比が０．００５〜０．９である、
ことを特徴とする。
The iron-containing food and drink of the present invention is a food and drink containing an iron-containing powder, and the powder contains ferric pyrophosphate and a sodium component.
(1) The content of ferric pyrophosphate in the powder is 95% by weight or more.
(2) The molar ratio of [(Fe + Na) / P] in the powder is 0.8 to 1.0.
(3) The ratio of [mode of pore diameter / average particle diameter] in the powder is 0.005 to 0.9.
It is characterized by that.
鉄含有粉末
本発明で用いる鉄含有粉末（本発明粉末）は、粉末はピロリン酸第二鉄及びナトリウム成分を含み、
（１）前記粉末中におけるピロリン酸第二鉄の含有量が９５重量％以上であり、
（２）前記粉末における［（Ｆｅ＋Ｎａ）／Ｐ］のモル比が０．８〜１．０であり、
（３）前記粉末における［最頻細孔直径／平均粒子径］の比が０．００５〜０．９
であることを特徴とする。
Iron-containing powder The iron-containing powder used in the present invention (the powder of the present invention) contains ferric pyrophosphate and a sodium component.
(1) The content of ferric pyrophosphate in the powder is 95% by weight or more.
(2) The molar ratio of [(Fe + Na) / P] in the powder is 0.8 to 1.0.
(3) The ratio of [mode of pore diameter / average particle diameter] in the powder is 0.005 to 0.9.
It is characterized by being.
一般に、ピロリン酸第二鉄は化学式Ｆｅ４（Ｐ２Ｏ７）３で示される化合物である一方、溶解性ピロリン酸第二鉄と呼ばれる化合物は確定した化学式をもたず、ピロリン酸第二鉄とピロリン酸ナトリウム、クエン酸ナトリウム等との混合物として扱われており、これらナトリウム化合物自身の溶解特性が反映され、水に対する溶解性が高く、ナトリウムがほぼ全量溶解する。これに対し、本発明粉末は、ピロリン酸第二鉄と特定量のナトリウムとが複合化（一体的に固定化）した成分から構成されるものであるので、本発明粉末における水に対するナトリウムの溶出量も極めて低く、通常０．３０ｍｇ／ｍＬ以下（９０℃）、特に０．２０ｍｇ／ｍＬ以下（９０℃）である。従って、本発明粉末は、上記のような混合物とは明確に区別されるものである。 In general, ferric pyrophosphate is a compound represented by the chemical formula Fe 4 (P 2 O 7 ) 3 , while the compound called soluble ferric pyrophosphate does not have a definite chemical formula and is ferric pyrophosphate. It is treated as a mixture of sodium pyrophosphate, sodium citrate, etc., and the dissolution characteristics of these sodium compounds themselves are reflected, and the solubility in water is high, and almost all of the sodium is dissolved. On the other hand, since the powder of the present invention is composed of a component in which ferric pyrophosphate and a specific amount of sodium are compounded (integrally immobilized), the elution of sodium with respect to water in the powder of the present invention. The amount is also extremely low, usually 0.30 mg / mL or less (90 ° C.), particularly 0.20 mg / mL or less (90 ° C.). Therefore, the powder of the present invention is clearly distinguished from the above-mentioned mixture.
また、本発明粉末では、本発明粉末を構成する個々の粒子中にピロリン酸第二鉄と特定量のナトリウムとが複合化した成分が含まれる。本発明粉末に含まれるナトリウムは、特に本発明粉末の製造時の出発原料（ナトリウム供給源）由来のナトリウムであることが上記複合化という点から望ましい。このような粉末は、後記に示すような製造方法によってより確実に製造することができる。 In addition, the powder of the present invention contains a component in which ferric pyrophosphate and a specific amount of sodium are compounded in the individual particles constituting the powder of the present invention. It is particularly desirable that the sodium contained in the powder of the present invention is sodium derived from a starting material (sodium source) at the time of producing the powder of the present invention from the viewpoint of the above-mentioned complexing. Such a powder can be more reliably produced by a production method as described later.
前記のピロリン酸第二鉄とナトリウム成分とが複合化した成分は、通常は非晶質体である。従って、例えばＸ線回折分析ではナトリウム化合物による明確なピークは認められない。 The component in which the ferric pyrophosphate and the sodium component are combined is usually an amorphous substance. Therefore, for example, X-ray diffraction analysis does not show a clear peak due to the sodium compound.
本発明粉末におけるピロリン酸第二鉄の含有量は通常９５重量％以上であり、特に９８重量％以上であることが好ましい。ピロリン酸第二鉄の含有量の上限値は限定的でないが、通常は９９重量％程度とすれば良い。 The content of ferric pyrophosphate in the powder of the present invention is usually 95% by weight or more, and particularly preferably 98% by weight or more. The upper limit of the content of ferric pyrophosphate is not limited, but is usually about 99% by weight.
本発明粉末における［（Ｆｅ＋Ｎａ）／Ｐ］モル比は、通常０．８〜１．０程度とし、特に０．８２〜０．９９とすることが好ましい。上記モル比が０．８未満の場合は、ｐＨ３．０の水に対する鉄の溶出性が低いため、十二指腸での鉄の溶出性が低くなる。上記モル比が１．０を超える場合は、ｐＨ１．２の水に対する溶出性が高いため、十二指腸までに到達する粉末中のピロリン酸第二鉄の含有量が少なくなり、十二指腸での鉄の溶出量が少なくなる。 The [(Fe + Na) / P] molar ratio in the powder of the present invention is usually about 0.8 to 1.0, and particularly preferably 0.82 to 0.99. When the molar ratio is less than 0.8, the elution of iron in water having a pH of 3.0 is low, so that the elution of iron in the duodenum is low. When the molar ratio exceeds 1.0, the elution property to water at pH 1.2 is high, so that the content of ferric pyrophosphate in the powder reaching the duodenum is low, and iron elution in the duodenum. The amount is small.
また、本発明粉末中におけるナトリウムの含有量は、上記モル比を満たす限りは限定されないが、通常は０．５〜４．５重量％であり、特に１〜４．５重量％程度とし、特に１〜４重量％とすることが好ましい。このような範囲内に設定することによって、より高い鉄分吸収性を得ることができる。 The content of sodium in the powder of the present invention is not limited as long as the above molar ratio is satisfied, but is usually 0.5 to 4.5% by weight, particularly about 1 to 4.5% by weight, particularly. It is preferably 1 to 4% by weight. By setting within such a range, higher iron absorption can be obtained.
本発明粉末における［最頻細孔直径／平均粒子径］の比は、通常０．００５〜０．９であり、特に０．０１〜０．５であることが好ましい。最頻細孔直径（モード径の直径）と平均粒子径の比は、本発明粉末を構成する粒子の外部表面における開口部の大きさを示し、その数値が高いほど液体中での液体との界面が増加し、分散性を高めることができる。その結果、食品中で凝集体を形成しにくくなり、食感等が良好な鉄含有飲食品を提供することが可能となる。 The ratio of [mode of pore diameter / average particle diameter] in the powder of the present invention is usually 0.005 to 0.9, and particularly preferably 0.01 to 0.5. The ratio of the most frequent pore diameter (diameter of the mode diameter) to the average particle diameter indicates the size of the opening on the outer surface of the particles constituting the powder of the present invention, and the higher the value, the more the liquid in the liquid. The interface can be increased and the dispersibility can be improved. As a result, it becomes difficult to form aggregates in foods, and it becomes possible to provide iron-containing foods and drinks having a good texture and the like.
なお、本発明粉末（粒子）が有する細孔における最頻細孔直径（モード径）も限定されないが、一般的には６００ｎｍ以下であり、特に５００ｎｍ以下とすることが本発明の効果を達成する上で好ましい。 The most frequent pore diameter (mode diameter) in the pores of the powder (particle) of the present invention is also not limited, but is generally 600 nm or less, and particularly 500 nm or less achieves the effect of the present invention. Preferred above.
本発明粉末の性状は、通常は粉末（乾燥粉末）の形態をとり得るが、この場合の平均粒径は限定されないが、通常は１〜１００μｍ程度とし、特に１〜５０μｍとすれば良い。なお、必要に応じて、水等を含む液状媒体に本発明粉末を分散させることにより分散液、ペースト等の液体の形態で使用することもできる。なお、本発明粉末は、例えば図１に示すように、一次粒子が凝集した高次構造をもち、本発明における平均粒子径はその凝集体の粒子径の平均値を示す。平均粒子径は試料を３分間超音波攪拌（超音波出力４０Ｗ）した後に水中に分散させてレーザー回折法により水溶媒中にて測定を行った。測定装置としてＭｉｃｒｏｔｒａｃ社製「ＭＩＣＲＯＴＲＡＣ ＭＴ３３００ＥＸII」を用いて測定した値とする。 The properties of the powder of the present invention can usually be in the form of powder (dry powder), but the average particle size in this case is not limited, but is usually about 1 to 100 μm, and particularly may be 1 to 50 μm. If necessary, the powder of the present invention can be dispersed in a liquid medium containing water or the like to be used in the form of a liquid such as a dispersion liquid or a paste. As shown in FIG. 1, for example, the powder of the present invention has a higher-order structure in which primary particles are aggregated, and the average particle size in the present invention indicates the average value of the particle size of the aggregates. The average particle size was measured in an aqueous solvent by a laser diffraction method after the sample was ultrasonically stirred for 3 minutes (ultrasonic output 40 W) and then dispersed in water. The value is measured using "MICROTRAC MT3300EXII" manufactured by Microtrac as a measuring device.
本発明粉末の比表面積は限定的でないが、通常は１０ｍ２／ｇ以上であり、特に１５ｍ２／ｇ以上とすることが本発明の効果の見地より好ましい。なお、比表面積の上限は特に限定されないが、通常は４０ｍ２／ｇ程度とすれば良い。 The specific surface area of the powder of the present invention is not limited, but is usually 10 m 2 / g or more, and particularly preferably 15 m 2 / g or more from the viewpoint of the effect of the present invention. The upper limit of the specific surface area is not particularly limited, but usually it may be about 40 m 2 / g.
鉄含有粉末の製造方法
本発明粉末は、例えば以下のような製造方法により好適に調製することができる。すなわち、水性溶媒中で水溶性第二鉄塩、ピロリン酸塩及び炭酸塩を反応させることにより反応生成物を得るに際し、前記反応生成物の（Ｆｅ＋Ｎａ）／Ｐモル比が０．８〜１．０となるように添加及び混合することにより、前記反応生成物を含む水性スラリーを調製する工程（反応工程）を含む、ことを特徴とする製造方法を好適に採用することができる。
Method for Producing Iron-Containing Powder The powder of the present invention can be suitably prepared by, for example, the following production method. That is, when a reaction product is obtained by reacting a water-soluble ferric salt, pyrophosphate and carbonate in an aqueous solvent, the (Fe + Na) / P molar ratio of the reaction product is 0.8 to 1. A production method characterized by including a step of preparing an aqueous slurry containing the reaction product (reaction step) by adding and mixing the mixture so as to be 0 can be preferably adopted.
ａ）反応工程
反応工程では、水性溶媒中において、水溶性第二鉄塩、ピロリン酸塩及び炭酸塩を反応させることにより反応生成物を得るに際し、前記反応生成物の（Ｆｅ＋Ｎａ）／Ｐモル比が０．８〜１．０となるように添加及び混合することにより、前記反応生成物を含む水性スラリーを調製する。
a) Reaction step In the reaction step, the (Fe + Na) / P molar ratio of the reaction product is obtained by reacting the water-soluble ferric salt, pyrophosphate and carbonate in an aqueous solvent. An aqueous slurry containing the reaction product is prepared by adding and mixing so that the value is 0.8 to 1.0.
水溶性鉄塩としては、特に限定されるものではなく、例えば塩化第二鉄、硫酸第二鉄、硫酸第二鉄アンモニウム、硝酸第二鉄、臭化第二鉄、ギ酸第二鉄、酢酸第二鉄、クエン酸鉄、クエン酸鉄アンモニウム等が挙げられる。特に、塩化第二鉄、硫酸第二鉄、硝酸第二鉄等の少なくとも１種が好ましく、その中でも塩化第二鉄及び硫酸第二鉄の少なくとも１種がより好ましい。最も好ましいのは塩化第二鉄である。 The water-soluble iron salt is not particularly limited, and is, for example, ferric chloride, ferric sulfate, ammonium ferric sulfate, ferric nitrate, ferric bromide, ferric formate, ferric acetate. Examples include ferric, iron citrate, ammonium ferric citrate and the like. In particular, at least one of ferric chloride, ferric sulfate, ferric nitrate and the like is preferable, and at least one of ferric chloride and ferric sulfate is more preferable. The most preferable is ferric chloride.
ピロリン酸塩としては、特に限定されるものではなく、例えばピロリン酸ナトリウム、ピロリン酸カリウム、ピロリン酸リチウム、酸性ピロリン酸ナトリウム、酸性ピロリン酸カリウム等が挙げられる。特に、ピロリン酸ナトリウム、ピロリン酸カリウム、酸性ピロリン酸ナトリウム等の少なくとも１種が好ましく、さらにはピロリン酸ナトリウム及びピロリン酸カリウムの少なくとも１種が好ましく、ピロリン酸ナトリウムが最も好ましい。 The pyrophosphate is not particularly limited, and examples thereof include sodium pyrophosphate, potassium pyrophosphate, lithium pyrophosphate, sodium acidic pyrophosphate, and potassium pyrophosphate. In particular, at least one of sodium pyrophosphate, potassium pyrophosphate, acidic sodium pyrophosphate and the like is preferable, and at least one of sodium pyrophosphate and potassium pyrophosphate is preferable, and sodium pyrophosphate is most preferable.
炭酸塩は、特に限定されず、例えば炭酸ナトリウム、炭酸水素ナトリウム、炭酸カリウム、炭酸水素カリウム、炭酸リチウム、炭酸水素リチウム等が挙げられる。その中でも、炭酸ナトリウム、炭酸水素ナトリウム、炭酸カリウム、炭酸水素カリウム等の少なくとも１種が好ましく、特に炭酸ナトリウム及び炭酸カリウムの少なくとも１種がより好ましく、炭酸ナトリウムが最も好ましい。 The carbonate is not particularly limited, and examples thereof include sodium carbonate, sodium hydrogen carbonate, potassium carbonate, potassium hydrogen carbonate, lithium carbonate, lithium hydrogen carbonate and the like. Among them, at least one kind such as sodium carbonate, sodium hydrogen carbonate, potassium carbonate, potassium hydrogen carbonate and the like is preferable, in particular, at least one kind of sodium carbonate and potassium carbonate is more preferable, and sodium carbonate is most preferable.
本発明の製造方法では、水溶液鉄塩、ピロリン酸塩及び炭酸塩を反応生成物の（Ｆｅ＋Ｎａ）／Ｐモル比が０．８〜１．０となるように添加及び混合するので、特に前記ピロリン酸塩及び炭酸塩の少なくとも一方をナトリウム塩とする。特に、本発明では、ナトリウム供給源として炭酸塩を用いることが好ましい。 In the production method of the present invention, the aqueous iron salt, pyrophosphate and carbonate are added and mixed so that the reaction product (Fe + Na) / P molar ratio is 0.8 to 1.0. At least one of the acid salt and the carbonate is a sodium salt. In particular, in the present invention, it is preferable to use a carbonate as a sodium supply source.
水性媒体としては、水及び水溶性有機溶媒の少なくとも１種を好適に使用することができる。水溶性有機溶媒としては、例えばメタノール、エタノール、プロパノール等のアルコール類を好ましく使用することができる。本発明では、特に水を用いることが好ましい。水性媒体の使用量は特に制限されず、通常は反応生成物の固形分濃度が０．１〜４０重量％、さらに好ましくは０．３〜５０重量％程度となるように適宜調製すれば良い。 As the aqueous medium, at least one of water and a water-soluble organic solvent can be preferably used. As the water-soluble organic solvent, alcohols such as methanol, ethanol and propanol can be preferably used. In the present invention, it is particularly preferable to use water. The amount of the aqueous medium used is not particularly limited, and it may be appropriately adjusted so that the solid content concentration of the reaction product is usually 0.1 to 40% by weight, more preferably about 0.3 to 50% by weight.
本発明の製造方法では、水性媒体に水溶液鉄塩、ピロリン酸塩及び炭酸塩を配合する方法であっても良いし、これらを予め水溶液の形態としたうえで添加及び混合しても良い。この場合の各水溶液の濃度は限定的ではないが、通常は水溶液鉄塩では１〜２ｍｏｌ/Ｌ、ピロリン酸塩では０．１〜１ｍｏｌ/Ｌ、炭酸塩では０．０１〜０．１５ｍｏｌ/Ｌ程度の範囲内とすれば良い。 In the production method of the present invention, an aqueous solution iron salt, a pyrophosphate and a carbonate may be blended in an aqueous medium, or these may be added and mixed in the form of an aqueous solution in advance. The concentration of each aqueous solution in this case is not limited, but is usually 1 to 2 mol / L for the aqueous iron salt, 0.1 to 1 mol / L for pyrophosphate, and 0.01 to 0.15 mol / L for the carbonate. It may be within the range of the degree.
また、本発明では、必要に応じて水性媒体中にｐＨ調整剤等を適宜配合することもできる。ｐＨ調整剤としては、例えばフッ化水素酸、塩酸、臭化水素酸、ヨウ化水素酸、硫酸、硝酸、リン酸、酢酸、クエン酸、シュウ酸、塩化アルミニウム、水酸化リチウム、水酸化ナトリウム、水酸化カリウム、アンモニア水等を用いることができる。 Further, in the present invention, a pH adjuster or the like can be appropriately blended in an aqueous medium, if necessary. Examples of the pH adjuster include hydrofluoric acid, hydrochloric acid, hydrofluoric acid, hydrogen iodide, sulfuric acid, nitric acid, phosphoric acid, acetic acid, citric acid, oxalic acid, aluminum chloride, lithium hydroxide, sodium hydroxide, etc. Potassium hydroxide, aqueous ammonia and the like can be used.
本発明の製造方法においては、これら所定の割合となるように秤量された出発原料を水性媒体中で混合し、反応させることによって、所望の反応生成物を含む水性スラリーを得ることができる。原料仕込み量として、例えば（Ｆｅ＋Ｎａ）／Ｐモル比が２．７から３．１となるように設定することが望ましい。これによって、より確実に所望のピロリン酸第二鉄含有粉末を調製することが可能となる。 In the production method of the present invention, an aqueous slurry containing a desired reaction product can be obtained by mixing the starting materials weighed so as to have a predetermined ratio in an aqueous medium and reacting them. It is desirable to set the amount of raw material charged so that, for example, the (Fe + Na) / P molar ratio is 2.7 to 3.1. This makes it possible to more reliably prepare the desired ferric pyrophosphate-containing powder.
反応温度は、特に限定的ではなく、例えば５〜５０℃、特に１５〜３５℃の範囲内で適宜設定すれば良い。また、反応雰囲気としては特に限定的ではないが、大気中（大気圧下）とすれば良い。 The reaction temperature is not particularly limited, and may be appropriately set in the range of, for example, 5 to 50 ° C., particularly 15 to 35 ° C. The reaction atmosphere is not particularly limited, but may be in the atmosphere (under atmospheric pressure).
反応時（反応中）における反応系のｐＨは特に限定されないが、粒子径を制御できるという点において通常１．０〜５．０程度とし、特に１.５〜３．０とすることが好ましく、さらには１．６〜２．２とすることがより好ましい。また、本発明の製造方法において、すべての出発原料を添加した後の反応生成物を含む水性スラリーのｐＨは、水酸化鉄のような副生成物の生成を抑制するという点において、２．０〜５．０の範囲内となるように調整することが好ましい。なお、これらのｐＨ調整は、各原料の添加速度を調節する方法のほか、公知のｐＨ調整剤（例えばフッ化水素酸、塩酸、臭化水素酸、ヨウ化水素酸、硫酸、硝酸、リン酸、酢酸、クエン酸、シュウ酸、塩化アルミニウム、水酸化リチウム、水酸化ナトリウム、水酸化カリウム、アンモニア水等）の添加による方法等を採用すれば良い。 The pH of the reaction system during the reaction (during the reaction) is not particularly limited, but is usually about 1.0 to 5.0, particularly preferably 1.5 to 3.0, in terms of controlling the particle size. Further, it is more preferably 1.6 to 2.2. Further, in the production method of the present invention, the pH of the aqueous slurry containing the reaction products after the addition of all the starting materials is 2.0 in that the formation of by-products such as iron hydroxide is suppressed. It is preferable to adjust so that it is within the range of ~ 5.0. In addition to the method of adjusting the addition rate of each raw material, these pH adjustments include known pH adjusting agents (for example, hydrofluoric acid, hydrochloric acid, hydrobromic acid, hydroiodic acid, sulfuric acid, nitric acid, phosphoric acid). , Acetic acid, citric acid, oxalic acid, aluminum chloride, lithium hydroxide, sodium hydroxide, potassium hydroxide, aqueous ammonia, etc.) may be added.
このようにして反応生成物を含む水性スラリーが得られるが、必要に応じてさらに熟成工程を実施することもできる。熟成工程では、出発原料の添加がすべて完了した後の混合液を一定時間撹拌し続けることによって実施することができる。これにより、ピロリン酸第二鉄の生成反応を促進することができる。熟成工程の温度は通常５〜８０℃程度とすれば良く、特に１０〜５０℃とすることが好ましい。また、熟成時間は、出発原料の添加がすべて完了した直後から０．１５〜５時間程度とすれば良く、特に０．１５〜１時間とすることが好ましい。 In this way, an aqueous slurry containing the reaction product is obtained, but a further aging step can be carried out if necessary. The aging step can be carried out by continuously stirring the mixed solution for a certain period of time after all the addition of the starting materials is completed. Thereby, the reaction for producing ferric pyrophosphate can be promoted. The temperature of the aging step is usually about 5 to 80 ° C, particularly preferably 10 to 50 ° C. The aging time may be about 0.15 to 5 hours immediately after the addition of all the starting materials is completed, and is particularly preferably 0.15 to 1 hour.
なお、熟成工程における上記水性スラリーの固形分濃度は特に限定されないが、通常は１〜２０重量％程度とし、特に３〜１５重量％とすることが好ましい。固形分濃度を調整するために脱水又は水の添加を適宜実施することもできる。 The solid content concentration of the aqueous slurry in the aging step is not particularly limited, but is usually about 1 to 20% by weight, and particularly preferably 3 to 15% by weight. Dehydration or addition of water can also be carried out as appropriate to adjust the solid content concentration.
ｂ）その他の工程
前記の水性スラリーは、通常は反応生成物である本発明粉末が分散した液体であるので、そのまま使用することもできるが、必要に応じて固液分離工程、水洗工程、乾燥工程、粉砕・分級工程等のいずれかの工程に供することもできる。
b) Other steps Since the aqueous slurry is usually a liquid in which the powder of the present invention, which is a reaction product, is dispersed, it can be used as it is, but if necessary, a solid-liquid separation step, a washing step, and drying It can also be used in any of the steps, such as a step, a crushing / classification step, and the like.
固液分離工程
固液分離工程では、前記水性スラリーを固液分離することによって固形分を回収する。固液分離方法は、公知の方法に従えば良く、例えばろ過、遠心分離等の各種の脱水方法を採用することができる。
Solid-Liquid Separation Step In the solid-liquid separation step, the solid content is recovered by solid-liquid separation of the aqueous slurry. As the solid-liquid separation method, a known method may be followed, and various dehydration methods such as filtration and centrifugation can be adopted.
水洗工程
前記水性スラリーは、固液分離工程の前工程及び／又は後工程として水洗工程を実施することもできる。水洗工程により、反応生成物中に含まれる副生成物、不純物等が含まれる場合、これらを効果的に除去することができる。
Water-washing step The aqueous slurry can also be washed with water as a pre-step and / or post-step of the solid-liquid separation step. When the reaction product contains by-products, impurities, etc. contained in the water washing step, these can be effectively removed.
水洗工程は、固液分離工程と交互に繰り返すことにより好適に実施することができる。従って、水洗工程は、例えば加圧ろ過、減圧濾過、真空ろ過、自然ろ過、遠心ろ過等の一般的なろ過方法により水性スラリーを脱水し、得られた固形分を一般的な水洗設備を用いることにより水で洗浄を行った後、例えばフィルタープレス、遠心分離機等を用いることにより固液分離するという一連の工程を１回又は２回以上実施すれば良い。 The water washing step can be preferably carried out by alternately repeating the solid-liquid separation step. Therefore, in the water washing step, the aqueous slurry is dehydrated by a general filtration method such as pressure filtration, vacuum filtration, vacuum filtration, natural filtration, and centrifugal filtration, and the obtained solid content is used in a general water washing facility. After washing with water, for example, a series of steps of solid-liquid separation by using a filter press, a centrifuge, or the like may be performed once or twice or more.
なお、水洗工程の終点は、例えばフィルタープレス等による場合、水洗ろ液の導電率（２２℃）を１００〜２００μＳ/ｃｍとすれば良く、さらに好ましくは１００〜１５０μＳ/ｃｍとすれば良い。 The end point of the washing step may be, for example, a filter press or the like, and the conductivity (22 ° C.) of the washing liquid may be 100 to 200 μS / cm, more preferably 100 to 150 μS / cm.
乾燥工程
固液分離後又は水洗工程後の固形分は、必要に応じて乾燥工程に供することができる。乾燥温度は２０〜４００℃の範囲内で適宜設定すれば良いが、特に８０〜１２０℃で行うのが好ましい。乾燥時間は、乾燥温度により適時設定することができるが、強熱減量で３０％以下、特に好ましくは２０％以下になるように乾燥時間を設定することが好ましい。
Drying step The solid content after the solid-liquid separation or the washing step can be subjected to the drying step if necessary. The drying temperature may be appropriately set within the range of 20 to 400 ° C., but is particularly preferably 80 to 120 ° C. The drying time can be set in a timely manner depending on the drying temperature, but it is preferable to set the drying time so that the loss on ignition is 30% or less, particularly preferably 20% or less.
乾燥方法としては限定的でなく、例えば温風乾燥、赤外線乾燥、ホットプレート乾燥、真空乾燥、吸引乾燥と蒸気乾燥、温純水引上げ乾燥・マランゴニ乾燥・エアナイフ水切り・スピン乾燥、ロール乾燥が「液きり」等の一般的な方法を用いることにより乾燥することができ、例えば、静置式の棚段・箱形乾燥機、スプレードライヤー、バンド乾燥機、真空乾燥機、凍結乾燥機、マイクロ波乾燥機、ドラムドライヤー、流動乾燥機等の一般的な乾燥設備を用いることができる。 The drying method is not limited, and for example, warm air drying, infrared drying, hot plate drying, vacuum drying, suction drying and steam drying, warm pure water pulling drying, marangoni drying, air knife drainage, spin drying, and roll drying are "liquid drainage". It can be dried by using a general method such as, for example, a stationary shelf / box-shaped dryer, a spray dryer, a band dryer, a vacuum dryer, a freeze dryer, a microwave dryer, a drum. General drying equipment such as a dryer and a fluidized dryer can be used.
粉砕工程
生成した本発明粉末は、必要に応じて粉砕することができる。粉砕方法としては、例えば乾式粉砕、湿式粉砕、凍結粉砕等の一般的な方法を用いることができる。粉砕装置としても、例えばジェットミル、フェザーミル、ハンマーミル、パルペライザー、ボールミル、ビーズミル等一般的な設備で粉砕を行うことができる。粉砕の程度は適宜調整できるが、一般的には粉砕後の平均粒子径が１〜１００μｍ程度、特に１〜５０μｍとすることが好ましい。なお、所望の粒子径に調整するために、粉砕物を適宜分級することもできる。
Crushing Step The produced powder of the present invention can be crushed if necessary. As the pulverization method, for example, a general method such as dry pulverization, wet pulverization, and freeze pulverization can be used. As the crushing device, crushing can be performed by general equipment such as a jet mill, a feather mill, a hammer mill, a palperizer, a ball mill, and a bead mill. The degree of pulverization can be adjusted as appropriate, but in general, the average particle size after pulverization is preferably about 1 to 100 μm, particularly preferably 1 to 50 μm. The pulverized product can be appropriately classified in order to adjust the particle size to a desired value.
分散工程
前記１．で説明したように、本発明粉末を液体の形態（分散体）で使用する場合は、固液分離工程、水洗工程、乾燥工程、粉砕工程等のいずれかの工程で得られた本発明粉末又はその水性スラリーを用いて、その分散体を調製すれば良い。分散体の調製に際しては、例えば撹拌機、乳化機、湿式粉砕機、遊星ボールミル等の公知の装置を用いることができる。また、分散性を高めるための分散剤のほか、各種の添加剤を適宜配合しても良い。
Dispersion process 1. As described in the above, when the powder of the present invention is used in the form of a liquid (dispersion), the powder of the present invention obtained in any one of a solid-liquid separation step, a washing step, a drying step, a crushing step, etc. The dispersion may be prepared using the aqueous slurry. In preparing the dispersion, for example, a known device such as a stirrer, an emulsifier, a wet crusher, or a planetary ball mill can be used. Further, in addition to the dispersant for enhancing the dispersibility, various additives may be appropriately blended.
鉄含有粉末を含む飲食品
本発明の鉄含有粉末を含む飲食品（本発明飲食品）は、本発明粉末を含むものであり、既製の飲食品又はその原料に本発明粉末を添加することにより本発明飲食品を提供することができる。飲食品の原料に添加する場合は、その添加時期は限定的でなく、製造工程中のいずれかの段階で本発明粉末を添加することができる。
Foods and drinks containing iron-containing powder The foods and drinks containing iron-containing powders of the present invention (foods and drinks of the present invention) contain the powders of the present invention, and by adding the powders of the present invention to ready-made foods and drinks or raw materials thereof. The food and drink of the present invention can be provided. When added to the raw material of food and drink, the timing of addition is not limited, and the powder of the present invention can be added at any stage in the manufacturing process.
本発明粉末を添加する場合、本発明の効果を妨げない範囲内において、必要に応じて予め本発明粉末に対して公知のマスキング処理（コーティング処理）を施すこともできるが、製造工程の簡略化、鉄分の高濃度化等を図るうえで、本発明粉末にマスキング処理を施すことなく、本発明粉末を飲食品に添加することが好ましい。すなわち、本発明粉末を構成する粒子表面にはコーティング処理に伴うマスキング層（特にコーティング層）が実質的に存在しないことが好ましい。 When the powder of the present invention is added, a known masking treatment (coating treatment) may be applied to the powder of the present invention in advance as necessary within a range that does not interfere with the effects of the present invention, but the manufacturing process is simplified. In order to increase the concentration of iron, it is preferable to add the powder of the present invention to foods and drinks without masking the powder of the present invention. That is, it is preferable that the masking layer (particularly the coating layer) associated with the coating treatment is substantially not present on the surface of the particles constituting the powder of the present invention.
本発明飲食品における本発明粉末の添加量（含有量）は、特に限定されるものではないが、飲食品の摂取量に応じて鉄の量が過剰量とならないように添加すれば良い。好ましくは、消費者が直接摂取する最終製品の量に応じて添加量を調整すれば良い。例えば日本人の食事摂取基準（２０１５年版）に示されているように、成人の一日の摂取量の目安である鉄として５〜１５ｍｇ程度を摂取できるように配合すれば良い。なお、最終製品に鉄を添加するための中間製品の場合は、最終製品に添加する中間製品の量に応じて消費者が摂取する鉄量が決定されるが、中間製品に含まれる鉄含量で通常０．５〜３０重量％程度とし、好ましくは１．２〜３０重量％とすれば良い。 The amount (content) of the powder of the present invention added to the food or drink of the present invention is not particularly limited, but it may be added so that the amount of iron does not become excessive according to the intake amount of the food or drink. Preferably, the amount added may be adjusted according to the amount of the final product directly ingested by the consumer. For example, as shown in the Japanese Dietary Intake Standards (2015 version), it may be added so that about 5 to 15 mg of iron, which is a guideline for the daily intake of an adult, can be ingested. In the case of an intermediate product for adding iron to the final product, the amount of iron consumed by the consumer is determined according to the amount of the intermediate product added to the final product, but the iron content contained in the intermediate product determines the amount of iron consumed. It is usually about 0.5 to 30% by weight, preferably 1.2 to 30% by weight.
本発明粉末の添加方法としては、特に限定されるものではなく、例えば１）本発明粉末を乾燥粉末の状態で添加し、混合する方法、２）予め本発明粉末を水又は親水性有機溶媒に懸濁させ、化学的分散方法あるいは粉砕機及び／又は分散機を用いる物理的方法により本発明粉末を粉砕及び／又は分散処理した後、添加、混合する方法等を採用することができる。 The method for adding the powder of the present invention is not particularly limited, and for example, 1) a method of adding the powder of the present invention in the state of a dry powder and mixing it, and 2) adding the powder of the present invention to water or a hydrophilic organic solvent in advance. A method of suspending, crushing and / or dispersing the powder of the present invention by a chemical dispersion method or a physical method using a crusher and / or a disperser, and then adding and mixing can be adopted.
なお、本発明粉末を添加するに際し、本発明の効果を妨げない範囲内において、例えば増粘多糖類、乳化剤、香料、色素、酸化防止剤、日持ち向上剤、保存料、糖類等の添加剤も添加することができる。これらを併用することで本発明飲食品の味質、香り、テクスチャー等に変化を与えることができ、より高い嗜好性を付与することができる。 In addition, when adding the powder of the present invention, for example, additives such as thickening polysaccharides, emulsifiers, fragrances, pigments, antioxidants, shelf life improvers, preservatives, sugars, etc. Can be added. By using these in combination, the taste, aroma, texture and the like of the food and drink of the present invention can be changed, and a higher palatability can be imparted.
本発明飲食品は、消費者に直接摂取される製品（最終製品）のほか、最終製品に鉄分を添加するための中間製品も包含する。中間製品としては、例えば本発明粉末及び添加物から構成される食品添加物製剤又は製造専用の食品材料が挙げられる。前記の添加物としては、限定的でなく、例えば増粘多糖類、乳化剤、香料、色素、酸化防止剤、日持ち向上剤、保存料、糖類等の添加物が挙げられる。 The food and drink of the present invention includes not only products (final products) that are directly ingested by consumers, but also intermediate products for adding iron to the final products. Examples of the intermediate product include a food additive preparation composed of the powder and the additive of the present invention or a food material dedicated to production. The additives are not limited, and examples thereof include additives such as thickening polysaccharides, emulsifiers, fragrances, pigments, antioxidants, shelf life improvers, preservatives, and sugars.
本発明飲食品の性状も特に限定されず、公知の飲食品がとり得る形態（液体又は固体）のいずれであっても良い。液体としては、例えば水又はそれに近い粘性の液体のほか、水よりも粘度が高粘性液体（例えばスラリー状物）でも良い。固体としては、例えば成形体（タブレット、ペレット、棒状体、板状体等）、粉末、顆粒、造粒物等が挙げられる。また、乾燥物でも良いし、含水物（ゲル状物等）であっても良い。また、本発明飲食品は、保存時及び流通時における形態は固形であって、用時において溶媒（水、飲料等）により当該飲食品を液状化するものも包含される。さらに、本発明飲食品は、必要に応じて製剤化しても良く、例えば錠剤、散剤、カプセル剤等の各種の剤形を採用することもできる。 The properties of the food and drink of the present invention are not particularly limited, and may be in any form (liquid or solid) that a known food or drink can take. The liquid may be, for example, water or a liquid having a viscosity close to that of water, or a liquid having a viscosity higher than that of water (for example, a slurry). Examples of the solid include molded products (tablets, pellets, rods, plates, etc.), powders, granules, granules, and the like. Further, it may be a dried product or a hydrous material (gel-like product or the like). In addition, the food and drink of the present invention includes those which are solid in the form at the time of storage and distribution and which are liquefied by a solvent (water, beverage, etc.) at the time of use. Further, the food or drink of the present invention may be formulated as needed, and various dosage forms such as tablets, powders and capsules can be adopted.
本発明飲食物の種類（分類）も、本発明粉末が添加できる限り特に制限されず、既存の飲食品のいずれにも適用することができる。例えば、調味料（醤油、ドレッシング、ソース、ケチャップ、つゆ等）、食用油（サラダ油、動物性油脂等）、スプレッド類（ジャム・マーマレード、ピーナッツ・チョコクリーム等）、乳製品（バター、マーガリン・ファストスプレッド類、チーズ、スキムミルク、フレッシュクリーム、ホイップクリーム等）、調理品（インスタントカレー、インスタントシチュー、ソースミックス、レンジ専用食品、米飯加工品等）、スープ（調理用スープ、インスタントスープ等）、冷凍食品（冷凍麺、冷凍調理、冷凍米飯加工品等）、缶詰（水産缶詰、マグロ・カツオ缶詰、果実・デザート缶詰等）、粉類（小麦粉、天ぷら粉、パン粉、片栗粉、唐揚げ粉類等）、ホームメーキング材料（プレミックス、シロップ、デザートの素等）、麺類（乾麺、生麺・ゆで麺、インスタント袋麺、カップ麺、スパゲッティ、マカロニ等）、パン・シリアル類（食パン、菓子パン、調理パン等）、穀物（米、包装餅等）、加工肉類（畜肉ハム、畜肉ソーセージ、魚肉ソーセージ等）、練り製品（蒲鉾、竹輪、はんぺん、揚げ物等）、漬物・佃煮（漬物、佃煮、いりぬか・漬物の素等）、水物（豆腐、コンニャク、油揚げ、納豆等）、惣菜類（サラダ、煮豆、中華惣菜、洋惣菜等）、菓子（キャンディ・キャラメル、チョコレート、チューインガム、ビスケット・クッキー、米菓、生菓子、半生菓子、スナック等）、デザート・ヨーグルト（デザート類、ヨーグルト等）、アイスクリーム類（プレミアムアイス、ファミリーアイス等）、嗜好飲料（インスタントコーヒー、レギュラーコーヒー、ココア、紅茶、日本茶、麦茶、中国茶等）、果実飲料（果汁飲料、果肉飲料、野菜ジュース、トマトジュース等）、清涼飲料（コーラ、炭酸フレーバー、コーヒードリンク、ココアドリンク、紅茶ドリンク、日本茶・麦茶ドリンク、中国茶ドリンク、炭酸水、スポーツドリンク、栄養ドリンク、ビネガードリンク等）、乳飲料（牛乳、豆乳、乳酸飲料、乳酸菌飲料等）、アルコール飲料（清酒、ビール、焼酎、ウイスキー、ブランデー、果実酒等）、乳幼児食品（育児用ミルク、ベビーフード等）、健康食品（健康食品、妊産婦用食品等）等が挙げられる。 The type (classification) of the food or drink of the present invention is not particularly limited as long as the powder of the present invention can be added, and can be applied to any of the existing foods and drinks. For example, seasonings (soy sauce, dressing, sauce, ketchup, soup, etc.), edible oils (salad oil, animal fats, etc.), spreads (jam marmalade, peanut chocolate cream, etc.), dairy products (butter, margarine fast, etc.) Spreads, cheese, skim milk, fresh cream, whipped cream, etc.), cooked foods (instant curry, instant stew, sauce mix, range-only foods, processed rice products, etc.), soups (cooking soups, instant soups, etc.), frozen foods (Frozen noodles, frozen cooking, processed frozen rice, etc.), canned foods (canned fishery products, canned tuna / bonito, canned fruits / desserts, etc.), flours (wheat flour, tempura flour, bread flour, kataguri flour, fried flour, etc.), Home-making ingredients (premix, syrup, dessert ingredients, etc.), noodles (dried noodles, raw noodles / boiled noodles, instant bag noodles, cup noodles, spaghetti, macaroni, etc.), bread / cereals (beverage, sweet bread, cooked bread, etc.) ), Grains (rice, packaged rice cakes, etc.), processed meats (livestock ham, livestock sausage, fish sausage, etc.) (Elements, etc.), water (tofu, konjak, fried, natto, etc.), side dishes (salad, boiled beans, Chinese side dishes, western side dishes, etc.), confectionery (candy / caramel, chocolate, chewing gum, biscuits / cookies, rice confectionery, raw confectionery, etc.) , Semi-fresh sweets, snacks, etc.), Desert yogurt (deserts, yogurt, etc.), ice creams (premium ice, family ice, etc.), favorite beverages (instant coffee, regular coffee, cocoa, tea, Japanese tea, wheat tea, China) Tea, etc.), fruit drinks (fruit juice drinks, fruit meat drinks, vegetable juices, tomato juices, etc.), soft drinks (cola, carbonated flavors, coffee drinks, cocoa drinks, tea drinks, Japanese tea / wheat tea drinks, Chinese tea drinks, carbonated water , Sports drinks, nutritional drinks, vinegar drinks, etc.), milk drinks (milk, soy milk, lactic acid drinks, lactic acid bacteria drinks, etc.), alcoholic drinks (sake, beer, shochu, whiskey, brandy, fruit liquor, etc.), infant foods (for childcare) Milk, baby foods, etc.), health foods (health foods, maternity foods, etc.) and the like.
以下に実施例及び比較例を示し、本発明の特徴をより具体的に説明する。ただし、本発明の範囲は、実施例に限定されない。なお、実施例中に記載の「％」「ｐｐｍ」はそれぞれ「重量％」「重量ｐｐｍ」を意味する。 Examples and comparative examples are shown below, and the features of the present invention will be described more specifically. However, the scope of the present invention is not limited to the examples. In addition, "%" and "ppm" described in an Example mean "weight%" and "weight ppm", respectively.
製造例１
ピロリン酸第二鉄含有粉末として、以下に示す試料をそれぞれ合成・用意した。これらの試料の物性を表１に示す。
Manufacturing example 1
The following samples were synthesized and prepared as ferric pyrophosphate-containing powders. The physical characteristics of these samples are shown in Table 1.
［試料１］
１０ｔのタンクに１４２９ｋｇの水を量りとり、１．８１ｍｏｌ/Ｌの塩化第二鉄水溶液、０．５６ｍｏｌ/Ｌのピロリン酸ナトリウム水溶液及び０．１０ｍｏｌ/Ｌの炭酸ナトリウム水溶液を原料仕込みモル比（Ｆｅ＋Ｎａ）／Ｐが２．８４になるように前記水に添加して４０Ｈｚで撹拌した。添加終了後、室温で１０分間攪拌して熟成を行い、反応生成物を含む水性スラリーを得た。熟成終了後の最終ｐＨは３．４５であった。熟成後、この水性スラリーをろ過して脱水し、水洗した。得られた反応生成物を乾燥機に入れて乾燥し、乾燥品をパルベライザーにて粉砕して試料１を得た。
[Sample 1]
Weigh 1429 kg of water in a 10 ton tank, and add 1.81 mol / L ferric chloride aqueous solution, 0.56 mol / L sodium pyrophosphate aqueous solution and 0.10 mol / L sodium carbonate aqueous solution as raw materials in a molar ratio (Fe + Na). ) / P was added to the water so as to be 2.84, and the mixture was stirred at 40 Hz. After completion of the addition, the mixture was aged by stirring at room temperature for 10 minutes to obtain an aqueous slurry containing the reaction product. The final pH after aging was 3.45. After aging, the aqueous slurry was filtered, dehydrated and washed with water. The obtained reaction product was placed in a dryer and dried, and the dried product was pulverized with a palvelizer to obtain Sample 1.
[試料２]
１０ｔのタンクに１４２９ｋｇの水を量りとり、１．８１ｍｏｌ/Ｌの塩化第二鉄水溶液、０．５６ｍｏｌ/Ｌのピロリン酸ナトリウム水溶液及び０．１３ｍｏｌ/Ｌの炭酸ナトリウム水溶液を原料仕込みモル比（Ｆｅ＋Ｎａ）／Ｐが２．９０になるように前記水に添加して４０Ｈｚで撹拌した。添加終了後、室温で１０分間攪拌して熟成を行い、反応生成物を含む水性スラリーを得た。熟成終了後の最終ｐＨは２．４８であった。熟成後、この水性スラリーをろ過して脱水し、水洗した。得られた反応生成物を乾燥機に入れて乾燥し、乾燥品をパルベライザーにて粉砕して試料２を得た。
[Sample 2]
Weigh 1429 kg of water in a 10 ton tank, and add 1.81 mol / L ferric chloride aqueous solution, 0.56 mol / L sodium pyrophosphate aqueous solution and 0.13 mol / L sodium carbonate aqueous solution as raw materials in a molar ratio (Fe + Na). ) / P was added to the water so as to be 2.90, and the mixture was stirred at 40 Hz. After completion of the addition, the mixture was aged by stirring at room temperature for 10 minutes to obtain an aqueous slurry containing the reaction product. The final pH after aging was 2.48. After aging, the aqueous slurry was filtered, dehydrated and washed with water. The obtained reaction product was placed in a dryer and dried, and the dried product was pulverized with a palvelizer to obtain Sample 2.
[試料３]
比較のための試料３として、米山化学工業株式会社製「ピロリン酸第二鉄」（Ｌｏｔ Ｎｏ. ４０８０４４）を用いた。
[Sample 3]
As Sample 3 for comparison, "ferric pyrophosphate" (Lot No. 408404) manufactured by Yoneyama Chemical Industry Co., Ltd. was used.
[試料４]
比較のための試料４として、ポールローマン社製「ピロリン酸第二鉄」（Ｌｏｔ Ｎｏ. １０３９６８６）を用いた。
[Sample 4]
As Sample 4 for comparison, "ferric pyrophosphate" (Lot No. 1039686) manufactured by Paul Lohman Co., Ltd. was used.
実施例１
市販の脱脂粉乳（雪印メグミルク株式会社製「北海道スキムミルク」）に水を添加し、規定量で調整した脱脂粉乳１００重量部に試料１を１重量部添加し、容器中で転倒混和することにより前記試料を懸濁させることにより鉄含有飲料を得た。
Example 1
Water is added to commercially available skim milk powder (“Hokkaido Skim Milk” manufactured by Skim Milk Co., Ltd.), 1 part by weight of Sample 1 is added to 100 parts by weight of skim milk powder adjusted in a specified amount, and the mixture is overturned and mixed in a container. An iron-containing beverage was obtained by suspending the sample.
実施例２
試料１に代えて試料２を使用したほかは、実施例１と同様にして鉄含有飲料を得た。
Example 2
An iron-containing beverage was obtained in the same manner as in Example 1 except that Sample 2 was used instead of Sample 1.
比較例１
試料１に代えて試料３を使用したほかは、実施例１と同様にして鉄含有飲料を得た。
Comparative Example 1
An iron-containing beverage was obtained in the same manner as in Example 1 except that Sample 3 was used instead of Sample 1.
比較例２
試料１に代えて試料４を使用したほかは、実施例１と同様にして鉄含有飲料を得た。
Comparative Example 2
An iron-containing beverage was obtained in the same manner as in Example 1 except that Sample 4 was used instead of Sample 1.
実施例３
市販の清涼飲料水（大塚製薬株式会社製「ポカリスエット」）１００重量部に試料１を１重量部添加した後、容器中で転倒混和することにより前記試料を懸濁させることにより鉄含有飲料を得た。
Example 3
After adding 1 part by weight of sample 1 to 100 parts by weight of commercially available soft drink (“Pocari Sweat” manufactured by Otsuka Pharmaceutical Co., Ltd.), the sample is suspended by inversion mixing in a container to obtain an iron-containing beverage. It was.
実施例４
試料１に代えて試料２を使用したほかは、実施例３と同様にして鉄含有飲料を得た。
Example 4
An iron-containing beverage was obtained in the same manner as in Example 3 except that Sample 2 was used instead of Sample 1.
比較例３
試料１に代えて試料３を使用したほかは、実施例３と同様にして鉄含有飲料を得た。
Comparative Example 3
An iron-containing beverage was obtained in the same manner as in Example 3 except that Sample 3 was used instead of Sample 1.
比較例４
試料１に代えて試料４を使用したほかは、実施例３と同様にして鉄含有飲料を得た。
Comparative Example 4
An iron-containing beverage was obtained in the same manner as in Example 3 except that Sample 4 was used instead of Sample 1.
実施例５
市販の豆乳（キッコーマンソイフーズ株式会社製「調製豆乳」）１００重量部に試料１を１重量部添加した後、容器中で転倒混和することにより前記試料を懸濁させることにより鉄含有飲料を得た。
Example 5
After adding 1 part by weight of sample 1 to 100 parts by weight of commercially available soymilk (“prepared soymilk” manufactured by Kikkoman Soyfoods Co., Ltd.), the sample is suspended by inversion mixing in a container to obtain an iron-containing beverage. It was.
実施例６
試料１に代えて試料２を使用したほかは、実施例５と同様にして鉄含有飲料を得た。
Example 6
An iron-containing beverage was obtained in the same manner as in Example 5, except that Sample 2 was used instead of Sample 1.
比較例５
試料１に代えて試料３を使用したほかは、実施例５と同様にして鉄含有飲料を得た。
Comparative Example 5
An iron-containing beverage was obtained in the same manner as in Example 5, except that Sample 3 was used instead of Sample 1.
比較例６
試料１に代えて試料４を使用したほかは、実施例５と同様にして鉄含有飲料を得た。
Comparative Example 6
An iron-containing beverage was obtained in the same manner as in Example 5, except that Sample 4 was used instead of Sample 1.
試験例１
実施例１〜６及び比較例１〜６で得られた鉄含有飲料について、その鉄味の程度を表２に示す評価基準を用いて成人男女９名で４段階評価した。その結果を図２〜４に示す。なお、本試験例では数字が大きいほど鉄味がしないことを示す。
Test Example 1
The iron-containing beverages obtained in Examples 1 to 6 and Comparative Examples 1 to 6 were evaluated on a 4-point scale by 9 adult men and women using the evaluation criteria shown in Table 2 for the degree of iron taste. The results are shown in FIGS. 2-4. In this test example, the larger the number, the less irony the taste.
図２〜図４の結果からも明らかなように、実施例１〜６では、鉄味が効果的に抑えられており、良好な風味が維持できることがわかる。一方、比較例１〜６では、実施例と比較して鉄味が目立ち、風味に悪影響を与えていることがわかる。 As is clear from the results of FIGS. 2 to 4, it can be seen that in Examples 1 to 6, the iron taste is effectively suppressed and a good flavor can be maintained. On the other hand, in Comparative Examples 1 to 6, it can be seen that the iron taste is conspicuous as compared with Examples and adversely affects the flavor.
実施例７
市販の清涼飲料水（大塚製薬株式会社製「ポカリスエット」）１００重量部に試料１を１重量部添加した後、容器中で転倒混和することにより前記試料を懸濁させることにより鉄含有飲料を得た。
Example 7
After adding 1 part by weight of sample 1 to 100 parts by weight of commercially available soft drink (“Pocari Sweat” manufactured by Otsuka Pharmaceutical Co., Ltd.), the sample is suspended by inversion mixing in a container to obtain an iron-containing beverage. It was.
実施例８
試料１に代えて試料２を使用したほかは、実施例７と同様にして鉄含有飲料を得た。
Example 8
An iron-containing beverage was obtained in the same manner as in Example 7 except that Sample 2 was used instead of Sample 1.
比較例７
試料１に代えて試料３を使用したほかは、実施例７と同様にして鉄含有飲料を得た。
Comparative Example 7
An iron-containing beverage was obtained in the same manner as in Example 7 except that Sample 3 was used instead of Sample 1.
比較例８
試料１に代えて試料４を使用したほかは、実施例７と同様にして鉄含有飲料を得た。
Comparative Example 8
An iron-containing beverage was obtained in the same manner as in Example 7 except that Sample 4 was used instead of Sample 1.
実施例９
市販のヨーグルト飲料（株式会社明治製「明治ブルガリアのむヨーグルトＬＢ８１プレーン」）１００重量部に試料１を１重量部添加した後、容器中で転倒混和することにより前記試料を懸濁させることにより鉄含有飲料を得た。
Example 9
After adding 1 part by weight of sample 1 to 100 parts by weight of a commercially available yogurt beverage (“Meiji Bulgarian Nomu Yogurt LB81 Plain” manufactured by Meiji Co., Ltd.), iron is suspended by inversion mixing in a container. The contained beverage was obtained.
実施例１０
試料１に代えて試料２を使用したほかは、実施例９と同様にして鉄含有飲料を得た。
Example 10
An iron-containing beverage was obtained in the same manner as in Example 9 except that Sample 2 was used instead of Sample 1.
比較例９
試料１に代えて試料３を使用したほかは、実施例９と同様にして鉄含有飲料を得た。
Comparative Example 9
An iron-containing beverage was obtained in the same manner as in Example 9 except that Sample 3 was used instead of Sample 1.
比較例１０
試料１に代えて試料４を使用したほかは、実施例７と同様にして鉄含有飲料を得た。
Comparative Example 10
An iron-containing beverage was obtained in the same manner as in Example 7 except that Sample 4 was used instead of Sample 1.
実施例１１
市販の豆乳（キッコーマンソイフーズ株式会社製「調製豆乳」）１００重量部に試料１を１重量部添加した後、容器中で転倒混和することにより前記試料を懸濁させることにより鉄含有飲料を得た。
Example 11
After adding 1 part by weight of sample 1 to 100 parts by weight of commercially available soymilk (“prepared soymilk” manufactured by Kikkoman Soyfoods Co., Ltd.), the sample is suspended by inversion mixing in a container to obtain an iron-containing beverage. It was.
実施例１２
試料１に代えて試料２を使用したほかは、実施例１１と同様にして鉄含有飲料を得た。
Example 12
An iron-containing beverage was obtained in the same manner as in Example 11 except that Sample 2 was used instead of Sample 1.
比較例１１
試料１に代えて試料３を使用したほかは、実施例１１と同様にして鉄含有飲料を得た。
Comparative Example 11
An iron-containing beverage was obtained in the same manner as in Example 11 except that Sample 3 was used instead of Sample 1.
比較例１２
試料１に代えて試料４を使用したほかは、実施例１１と同様にして鉄含有飲料を得た。
Comparative Example 12
An iron-containing beverage was obtained in the same manner as in Example 11 except that Sample 4 was used instead of Sample 1.
試験例２
実施例７〜１２及び比較例７〜１２で得られた鉄含有飲料について、その食感を表３に示す評価基準を用いて成人男女９名で４段階評価した。その結果を図５〜図７に示す。なお、本試験例では数字が大きいほど食感が良好であることを示す。
Test Example 2
The iron-containing beverages obtained in Examples 7 to 12 and Comparative Examples 7 to 12 were evaluated for their texture on a 4-point scale by 9 adult men and women using the evaluation criteria shown in Table 3. The results are shown in FIGS. 5 to 7. In this test example, the larger the number, the better the texture.
図５〜図７の結果からも明らかなように、実施例７〜１２では、良好な食感が得られることがわかる。一方、比較例７〜１２では、舌にざらつきを感じ、特に飲むヨーグルトを用いた場合には顕著な差が現れていることがわかる。このように、特定のピロリン酸第二鉄含有粉末を鉄剤として用いることにより、食感の良好な飲料を得ることができた。 As is clear from the results of FIGS. 5 to 7, it can be seen that a good texture can be obtained in Examples 7 to 12. On the other hand, in Comparative Examples 7 to 12, it can be seen that the tongue feels rough, and a remarkable difference appears especially when drinking yogurt is used. As described above, by using a specific ferric pyrophosphate-containing powder as an iron preparation, a beverage having a good texture could be obtained.
実施例１３
水１００重量部に対して試料１を１重量部添加した後、容器中で転倒混和することにより前記試料を懸濁させることにより鉄含有飲料を得た。
Example 13
After adding 1 part by weight of sample 1 to 100 parts by weight of water, the sample was suspended by inversion mixing in a container to obtain an iron-containing beverage.
実施例１４
試料１に代えて試料２を使用したほかは、実施例１３と同様にして鉄含有飲料を得た。
Example 14
An iron-containing beverage was obtained in the same manner as in Example 13 except that Sample 2 was used instead of Sample 1.
比較例１３
試料１に代えて試料３を使用したほかは、実施例１３と同様にして鉄含有飲料を得た。
Comparative Example 13
An iron-containing beverage was obtained in the same manner as in Example 13 except that Sample 3 was used instead of Sample 1.
比較例１４
試料１に代えて試料４を使用したほかは、実施例１３と同様にして鉄含有飲料を得た。
Comparative Example 14
An iron-containing beverage was obtained in the same manner as in Example 13 except that Sample 4 was used instead of Sample 1.
実施例１５
市販の清涼飲料水（大塚製薬株式会社製「ポカリスエット」）１００重量部に試料１を１重量部添加した後、容器中で転倒混和することにより前記試料を懸濁させることにより鉄含有飲料を得た。
Example 15
After adding 1 part by weight of sample 1 to 100 parts by weight of commercially available soft drink (“Pocari Sweat” manufactured by Otsuka Pharmaceutical Co., Ltd.), the sample is suspended by inversion mixing in a container to obtain an iron-containing beverage. It was.
実施例１６
試料１に代えて試料２を使用したほかは、実施例１５と同様にして鉄含有飲料を得た。
Example 16
An iron-containing beverage was obtained in the same manner as in Example 15 except that Sample 2 was used instead of Sample 1.
比較例１５
試料１に代えて試料３を使用したほかは、実施例１５と同様にして鉄含有飲料を得た。
Comparative Example 15
An iron-containing beverage was obtained in the same manner as in Example 15 except that Sample 3 was used instead of Sample 1.
比較例１６
試料１に代えて試料４を使用したほかは、実施例１５と同様にして鉄含有飲料を得た。
Comparative Example 16
An iron-containing beverage was obtained in the same manner as in Example 15 except that Sample 4 was used instead of Sample 1.
試験例３
実施例１３〜１６及び比較例１３〜１６で得られた鉄含有飲料中での分散性を調べた。より具体的には、鉄含有飲料の調製後１０分、３０分、１時間及び１日後にそれぞれ鉄含有飲料の外観を確認し、その分散状態の変化を調べた。鉄含有飲料の外観の観察結果を図１０〜図１１に示す。
Test Example 3
The dispersibility in the iron-containing beverages obtained in Examples 13 to 16 and Comparative Examples 13 to 16 was examined. More specifically, the appearance of the iron-containing beverage was confirmed 10 minutes, 30 minutes, 1 hour, and 1 day after the preparation of the iron-containing beverage, and the change in the dispersed state thereof was investigated. The observation results of the appearance of the iron-containing beverage are shown in FIGS. 10 to 11.
図１０〜図１１の観察結果に基づき、１日後の固液界面の高さを数値化し、最も沈降した場合を「１」としてその分散性を相対的に数値で表した。その結果を表４及び図８、表５及び図９にそれぞれ示す。 Based on the observation results of FIGS. 10 to 11, the height of the solid-liquid interface after one day was quantified, and the case of the most sedimentation was set as "1" and the dispersibility was expressed relatively numerically. The results are shown in Table 4 and FIG. 8, Table 5 and FIG. 9, respectively.
これらの結果からも明らかなように、実施例１３〜１６は、比較例１３〜１６と比較して良好な分散性を発揮できることがわかる。このように、特定のピロリン酸第二鉄含有粉末を配合することにより、前記粉末が良好に分散した飲料を得ることができた。 As is clear from these results, it can be seen that Examples 13 to 16 can exhibit better dispersibility as compared with Comparative Examples 13 to 16. By blending the specific ferric pyrophosphate-containing powder in this way, it was possible to obtain a beverage in which the powder was well dispersed.
試験例４
試料１〜試料４について、粉末状態のままでの鉄味及び食感の評価を行った。その粉体の鉄味及び食感を成人９名で４段階評価した。試料１〜試料４の鉄味の評価結果を図１２にそれぞれ実施例１７（試料１）、実施例１８（試料２）、比較例１７（試料３）及び比較例１８（試料４）として示す。また、試料１〜試料４の食感の評価結果を図１３にそれぞれ実施例１９（試料１）、実施例２０（試料２）、比較例１９（試料３）及び比較例２０（試料４）として示す。鉄味及び食感の評価基準は、表６〜表７にそれぞれ示す。なお、数字が大きいほど鉄味がしないこと及び食感が良好であることを示している。
Test Example 4
Samples 1 to 4 were evaluated for iron taste and texture in the powder state. The iron taste and texture of the powder were evaluated on a 4-point scale by 9 adults. The evaluation results of the iron taste of Samples 1 to 4 are shown in FIG. 12 as Example 17 (Sample 1), Example 18 (Sample 2), Comparative Example 17 (Sample 3) and Comparative Example 18 (Sample 4), respectively. Further, the evaluation results of the texture of Samples 1 to 4 are shown in FIG. 13 as Example 19 (Sample 1), Example 20 (Sample 2), Comparative Example 19 (Sample 3) and Comparative Example 20 (Sample 4), respectively. Shown. The evaluation criteria for iron taste and texture are shown in Tables 6 to 7, respectively. The larger the number, the less irony the taste and the better the texture.
これらの結果からも明らかなように、本発明粉末は、粉末のままでも鉄味が効果的に抑制されており、かつ、良好な舌触りが得られることがわかる。これにより、飲食品本来の良好な風味、食感が阻害されることなく、鉄吸収性の高い鉄強化食品を提供することができる。 As is clear from these results, it can be seen that the powder of the present invention is effectively suppressed in iron taste even when it is in powder form, and a good texture can be obtained. As a result, it is possible to provide an iron-fortified food having high iron absorption without impairing the original good flavor and texture of the food or drink.
本発明では、本発明粉末である特定のピロリン酸第二鉄に対してマスキング等の特別なコーティング処理を加える必要がなく、風味、食感等の嗜好性が有効に維持・確保された鉄分吸収性の高い飲食品を提供することができる。 In the present invention, it is not necessary to apply a special coating treatment such as masking to the specific ferric pyrophosphate which is the powder of the present invention, and iron absorption in which the taste such as flavor and texture is effectively maintained and secured. It is possible to provide highly sexual food and drink.
Claims (4)
（１）前記粉末中におけるピロリン酸第二鉄の含有量が９５重量％以上であり、
（２）前記粉末における［（Ｆｅ＋Ｎａ）／Ｐ］のモル比が０．８〜１．０であり、
（３）前記粉末における［最頻細孔直径／平均粒子径］の比が０．０４９〜０．１３３であり、
（４）前記粉末における平均粒子径が３．０〜３．８μｍである、
ことを特徴とする鉄含有飲食品。 A food or drink containing an iron-containing powder, the powder containing ferric pyrophosphate and a sodium component.
(1) The content of ferric pyrophosphate in the powder is 95% by weight or more.
(2) The molar ratio of [(Fe + Na) / P] in the powder is 0.8 to 1.0.
(3) The ratio of [mode of pore diameter / average particle diameter] in the powder is 0.049 to 0.133.
(4) The average particle size of the powder is 3.0 to 3.8 μm.
An iron-containing food and drink characterized by this.
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