JP2007153699A - Composition for increasing iron content in plants - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a composition containing an iron compound and a surfactant for increasing the amount of the iron contained in plants, to solve a problem wherein nutritious values in vegetables and other agricultural products being necessory for healthy human life are reduced due to the introduction of new species and cultivation techniques emphasizing economical advantages. <P>SOLUTION: The composition contains an iron compound and a surfactant and increases the content of iron in plants. Also, a fertilizer containing the composition, a plant cultivated by using the fertilizer and a food containing the plant are provided. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a composition that significantly improves the iron content when fed to a plant, a fertilizer containing the composition, a plant grown using the composition, and a food or drink containing the plant.

  Recently, the decline in the iron content of vegetables has become a major social problem. For example, according to the Japanese Food Standard Composition Table, the iron content in spinach was 13.0 milligrams per 100 grams in 1950, but has dropped to 2.0 milligrams in 2001. (For example, refer nonpatent literature 1.)

  This is partly due to the widespread use of techniques such as house cultivation and electric cultivation, in addition to the promotion of profitability-oriented varieties that are easy to grow and have a large yield, or are favored by consumers in appearance and color. This is thought to be due to the absence of seasonal vegetables as a result of the availability of crops throughout the year.

Among these, it has been pointed out that iron content is the most significant nutrient component. Vegetables are indispensable for human nutrition, but at present it is practically difficult to supply the necessary nutrients only from general foods such as vegetables. This is the current situation.
"Fiveth Food Composition Table 2002" Joshi Nutrition University Press

  In order to cope with this situation, iron has been strengthened during the manufacture of processed foods, but no attempt has been made to increase the iron content of plants by adding them during plant growth.

  As a result of intensive studies to solve the above problems, the present inventors have found that not only the composition containing an iron compound and a surfactant is effective for healthy plant growth, but also the iron content in the plant. It was found to improve significantly.

  The present invention is described in detail below.

  The composition for improving the iron content of a plant of the present invention is a composition containing an iron compound and a surfactant for the purpose of significantly improving the iron content in a plant.

The iron compound that can be used in the present invention is not particularly limited. In addition to iron as a simple substance, organic and inorganic iron compounds can be used. Specifically, iron, iron chloride, iron orotate, iron citrate, iron citrate salt, ferrous glycolate, iron gluconate, iron sesquioxide, iron hydroxide, iron carbonate, threonine iron, iron lactate, Although compounds such as ferric pyrophosphate, iron fumarate, iron phosphate, and ferrous sulfate are mentioned, those approved as food additives are desirable from the viewpoint of safety. Examples of the compound include ferric chloride, sodium ferrous citrate, iron citrate, ammonium iron citrate, ferrous glycolate, iron lactate, ferric pyrophosphate, and ferrous sulfate. In addition, iron compounds that are sparingly soluble in water are desirable for plant growth because they hardly affect the pH. In addition, although it does not specifically limit with the poor solubility said by this invention, The solubility product in 25 degreeC is a thing of 1.0 * 10 <^-5> or less, More preferably, a thing of 1.0 * 10 <^-7> or less is suitable. Available to: From such a viewpoint, ferric phosphate, ferrous carbonate, and ferric pyrophosphate are particularly recommended. As mentioned above, ferric pyrophosphate is mentioned as an iron compound most recommended from both sides of safety and plant breeding.

  The surfactant that can be used in the present invention is not particularly limited, and a commonly used natural or synthetic surfactant can be applied. For example, natural surfactants include lecithin, saponin, proteins, peptides, polysaccharides, and those modified by the action of enzymes. Synthetic surfactants include aliphatic monocarboxylates, polyoxyethylene alkyl ether carboxylates, N-acyl sarcosine salts, N-acyl glutamates, dialkyl sulfosuccinates, alkane sulfonates, alpha Olefin sulfonate, linear or branched alkyl benzene sulfone sun salt, naphthalene sulfonate formaldehyde condensate, alkyl naphthalene sulfonate, N-methyl-N-acyl taurate, alkyl sulfate, polyoxyethylene alkyl ether phosphate Salts, anionic surfactants such as polyoxyethylene alkylphenyl ether phosphate, alkylamine salts, alkyldimethylammonium chloride, bromide or iodinated, dialkyldimethylammonium chloride, bromide or iodinated Cationic surfactants such as alkylbenzalkonium chloride, alkylbetaines, fatty acid amidopropylbetaines, 2-alkyl-N-carboxymethyl-N-hydroxyethylimidazolinium betaines, alkyl or dialkylethylenetriaminoacetic acids, alkylamine oxides, etc. Amphoteric surfactant, glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene alkyl ether, polyoxyethylene alkylphenyl ether, polyoxyethylene polyoxypropylene glycol, fatty acid polyoxyethylene glycol ester Nonionic surfactants such as fatty acid polyoxyethylene sorbitan ester and fatty acid alkanolamide It is below. Among them, what is called a surfactant, that is, an emulsifier approved as a food additive, is desirable in consideration of safety to plants and further safety to the human body when ingesting vegetables. Among the surfactants exemplified above, all of the natural surfactants, and the synthetic surfactants include glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and propylene glycol fatty acid ester. In addition, the category of glycerin fatty acid ester includes glycerin fatty acid ester in a narrow sense such as monoglyceride and diglyceride, glycerin acetic acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, polyglycerin fatty acid Esters and polyglycerin condensed ricinoleic acid esters are included. Among these emulsifiers, enzyme-decomposed lecithin and polyglycerin fatty acid ester are particularly preferable because of their high hydrophilicity and good dispersibility in water.

  These surfactants may be used alone or in combination of two or more.

  In applying the present invention, it is desirable that the particle size distribution is finer when considering dispersibility in water and efficient absorbability in plants. In particular, when a poorly water-soluble compound is used as the iron compound, the size of the particle size becomes a factor related to performance. Specifically, it is desirable that the average particle size is 1000 nm or less, preferably 500 nm or less.

  Examples of a method for preparing a composition having such a particle size distribution include a method of physically crushing to obtain a desired particle size distribution and a method of chemically performing a neutral salt-forming reaction. Examples of equipment used for physical crushing include homomixers, ball mills, and jet mills. The chemical neutralization salt formation method is a method in which an acid and an alkali are reacted to form a salt. For example, to synthesize ferric pyrophosphate, ferric chloride or tetrasodium pyrophosphate and a strong alkali are used. Can be obtained by reacting.

  The method for mixing the iron compound and the surfactant is not particularly limited. For example, a method of dissolving a surfactant in an aqueous solution or dispersion of an iron compound, a method of dissolving or dispersing an iron compound in an aqueous solution of a surfactant, a method of performing a salt formation reaction in a surfactant solution, a surfactant solution Examples of the method include physical crushing. The composition thus prepared can be applied to plants as it is or after dilution, and other useful materials can be added to improve the stability and added value of the formulation, and the viscosity can be adjusted for handling. It can also be made easier. Examples of such materials include preservatives, thickeners, fragrances, ethanol, and inorganic and organic nutrients necessary for plant growth. The form of the composition of the present invention may be liquid or dried to form a powder. At that time, dextrin and saccharide can be added as excipients, and a lubricant can be added to increase the fluidity of the powder.

  The kind of the plant containing the composition of the present invention is not limited, and examples thereof include vegetables, potatoes, mushrooms, fruits, beans, cereals, seeds and algae that are generally considered edible.

  For example, the vegetables are not particularly limited, but artichoke, asatsuki, tomorrow, asparagus, udon, pea peas, tomyo, okura, funnier, akahijiki, turnip, pumpkin, mustard, cauliflower, kankyo, kiku , Cabbage, cucumber, ginkgo garlic, today, kinsai, watercress, hoe, kale, kohlrabi, trash, burdock, komatsuna, zasai, santo usai, shikamememe, shiso garashi, shiso, juku kusage, shu Giku, Junsai, Ginger, Shirogiri, Zikiki, Sukikina, Zucchini, Seri, Celery, Mainspring, Taasai, Daikon, Kaidaidaikon, Taisai, Knob, Takana, Bamboo shoot, Onion, Tarakome, Chicory, Chingensai , Horsetail, vine, vine Japanese cypress, Japanese cypress, Japanese pepper, Japanese tomato, cherry tomato, trevis, tonbutsu, nagasaki haikui, eggplant, nazuna, nabana, nigari, garlic, carrot, garlic, green onion, nozawana, noburu, haikusai, pakchoi, basil, parsley , Hatsudaiko, Hayatouri, Beat, Pepper, Hinano, Hiroshima, Wipe, Fujimame, Fudanso, Broccoli, Hechima, Spinach, Horseradish, Makomo, Mizukakena, Mitsuba, Myouga, Mukagobe, Mekabetsu Mameha, Sprout, Sprout, Sprout Sprout, Moroheiya, Yamagobo, Yuri, Yosai, Yomena, Momogi, Rakikyo, Shallot, Leek, Rhubarb, Lettuce, Salad, Sunny Lettuce, Lotus Things like rocket salad, split, wasabi, warabi It can be exemplified.

  Potatoes are not particularly limited, and examples include potatoes, konjac, sweet potatoes, sweet potatoes, potatoes, yamanoi, ginkgo, long potatoes, yamatoi, junijo, daijo, cassava.

  The mushrooms are not particularly limited, but there are no mushrooms, jellyfish, black abalone mushrooms, shiitake mushrooms, shimeji mushrooms, bamboo shimeji mushrooms, Japanese mushrooms mushrooms, mushroom mushrooms, tanko mushrooms. Examples include maitake, mushrooms, matsutake and yanagi matsutake.

  It is not particularly limited as a fruit, Akebono, Acerola, Atemoya, Avocado, Apricot, Strawberry, Fig, Yoyokan, Ume, Unshu Mikan, Olive, Orange, Oroblanco, Oyster, Pumpkin, Karin, Kiwifruit, Kiwano, Kinkan, guava, gooseberry, gummy, grapefruit, coconut, rice cake, cherry, pomegranate, sanbokan, shikuwasha, watermelon, sudachi, plum, prune, daisai, tongue, tanzero, cherimoya, durian, none Natsumikan, Natsume, Natsume Palm, Pine Apple, Lotus Cup, Hassaku, Passion Fruit, Banana, Papaya, Pitaya, Hyuga Natsu, Biwa, Grape, Blueberry, Bungtan, White Support, Ponkan, Makuwauri, Quince Mango, mangosteen, melon, peach, nectarine, bayberry, yuzu, lychee, lime, raspberry, longan, apple, things such as lemon can be exemplified.

  It is not particularly limited as beans, azuki bean, bean beans, edamame, peas, pigtails, broad beans, daizu, bamboo shoots, chickpeas, bean banzen bean, lame jellyfish, makase, An example is a lotus bean.

  The cereals are not particularly limited, and examples thereof include amaranth, awa, enbak, omni, acne, komugi, rice, rice cake, buckwheat, corn, hatomugi, koe, maize, and rye mugi.

  It is not particularly limited as seed seeds, almond, asa, sesame seeds, cashew nuts, pumpkin seeds, pods, green beans, chestnuts, walnuts, poppy, coconut, sesame seeds, watermelon seeds, watermelon seeds, tochino seeds, Examples include lotus seeds, peanuts, pistachios, sunflower seeds, brazil nuts, hazelnuts, pecans, macadamia nuts, pine nuts, and pickles.

  There are no particular restrictions on the algae, and it is not limited to: Blue, Blue, Amanori, Arame, Iwanori, Enogori, Oganori, Kawari, Constricted, Kombu, Suenjinori, Tengusa, Tosakari, Hijiki , Hitoregusa, Funari, Matsumo, Mukanori, Mozuku, Wakame.

  The application method of this preparation is not particularly limited, however, a method of adding as necessary as in a normal fertilizer, a method of predispersing in water sprayed on plants, a method of infiltrating seeds, bulbs and seed pods, water Examples of the cultivation method include a method of adding to a culture solution and a method of absorbing a plant by dipping or spraying it after harvesting the plant.

  In addition, the composition of the present invention can be added to a commonly used fertilizer and soil modifier to increase the added value of the fertilizer. Fertilizers that can be blended with this product, soil quality improvers such as cow manure, chicken manure, pig manure, oil lees, organic fertilizers made from plants and seafood, chemical fertilizers made by compounding nitrogen, phosphorus, potassium alone or in combination, and these However, it is not limited to these.

  The plant of the present invention can be used for any cooked food, semi-cooked food, processed food, semi-processed food, etc. as it is or after drying and pulverizing. For example, side dishes including vegetables such as salads, soaking, boiled dishes, sandwiches, cut vegetables, ingredients for instant noodles and cup noodles, retort / cooked food, canned food, microwave food, instant soup / stew, instant miso soup / soup Instant foods such as canned soups, freeze-dried foods, carbonated drinks, natural fruit juices, fruit juice drinks, soft drinks with fruit juices, fruit drinks, fruit foods with fruit granules, vegetable drinks, soy milk / soy milk drinks, coffee drinks, tea drinks, Powdered beverages, concentrated beverages, sports beverages, nutritional beverages, alcoholic beverages, beverages such as bread, macaroni and spaghetti, noodles, cake mix, fried flour and breadcrumbs, flour foods such as gyoza and spring rolls, cakes and pies, Snack crackers, Japanese confectionery, rice confectionery, bean confectionery, dessert confectionery, soy sauce, miso, sauces Tomato processed seasonings, basic seasonings such as mirin and vinegar, flavor seasonings, cooking mix, curry base, sauces, dressing, noodle soup, spices, and other fat and oil products such as butter, margarine and mayonnaise, processing Milk, milk drinks, yogurts, lactic acid bacteria drinks, cheese, ice cream, prepared milk powder, dairy products such as cream, frozen foods, frozen vegetables, semi-cooked frozen foods, frozen foods such as cooked frozen foods, fish hams and sausages, fisheries Processed marine products such as kneaded products, processed livestock products such as livestock ham and sausages, canned agricultural products, canned fruits, pickles, marmalades, pickles, boiled beans, dried agricultural products, cereals, baby food, baby food, sprinkles, tea pickles, A supplement etc. can be illustrated.

  Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.

Example 1
An iron solution was prepared by dissolving 13 kg of ferric chloride hexahydrate in 60 kg of ion exchange water. Separately, 20 kg of tetrasodium pyrophosphate decahydrate was dissolved in 500 kg of ion-exchanged water, and the above iron solution was gradually added thereto while stirring to adjust the pH of the mixture to 3.0. After completion of the salt formation of ferric pyrophosphate by the neutralization reaction, insoluble ferric pyrophosphate was obtained with a centrifuge and resuspended in ion-exchanged water to obtain a 10% ferric pyrophosphate dispersion. Obtained. To this, 0.3 kg of enzymatically decomposed lecithin (Sun Lecithin A, Taiyo Kagaku Co., Ltd.) was added and stirred with a homomixer to obtain the composition of the present invention. When the particle diameter of this composition was measured, the average particle diameter was 220 nm.

Example 2
In Example 1, it processed similarly except having used pentaglycerin monomyristate (Taiyo Chemical Co., Ltd. Sunsoft A-141E) instead of the enzymatic decomposition lecithin, and obtained the composition of the present invention. When the particle diameter of this composition was measured, the average particle diameter was 310 nm.

Example 3
Wet pulverizer (Shinmaru Enterprises Co., Ltd.) 60 g of ferric phosphate, diglycerin monolaurate (Taiyo Chemical Co., Ltd. Sunsoft Q-12D) 2.5 g, sorbitan monostearate (Taiyo Chemical Co., Ltd.) ) Sunsoft No. 61S) 0.25 g and 437.25 g of water were added and pulverized at 50 ° C. for 1 hour to obtain the composition of the present invention. When the particle diameter of this composition was measured, the average particle diameter was 450 nm.

Example 4
Absorbent cotton was laid on a 30 cm shallow bat and 100 seeds of broccoli were sown. To this, 30 ml of the dispersion liquid of the composition obtained in Example 1 prepared to have an iron content of 0.01% was added. The broccoli sprout of the present invention was obtained by growing for 1 week in a dark place for 12 hours under fluorescent lamp irradiation for 12 hours a day. When the iron content of this broccoli sprout was measured by atomic absorption analysis, it was 9.3 mg per 100 g.

Example 5
In Example 4, it grew similarly except having used the dispersion liquid of the composition obtained in Example 2 instead of the dispersion liquid of the composition obtained in Example 1, and obtained the broccoli sprout of this invention. When the iron content of this broccoli sprout was measured by atomic absorption analysis, it was 8.9 mg per 100 g.

Comparative Example 1
Absorbent cotton was spread on three 30 cm shallow bats, and 20 seeds of broccoli were sown in each. To this, 300 ml each of deionized water, ferrous sulfate solution and ferric pyrophosphate dispersion were added. The ferrous sulfate solution and ferric pyrophosphate dispersion were prepared so that the iron content was 0.01%. The plant was grown as it was for 12 hours a day in a dark place under a fluorescent lamp for 12 hours per day, but no germination was observed in the ferrous sulfate solution added.
When the iron content of broccoli sprout grown with deionized water and ferric pyrophosphate dispersion was measured by atomic absorption spectrometry, it was 1.5 mg and 1.7 mg per 100 g, respectively.

Example 6
Into a water tank through which air was passed by an air pump, 8 g of potassium nitrate, 9.45 g of calcium nitrate, 5 g of magnesium sulfate, 1.5 g of ammonium dihydrogen phosphate and 30 g of the 10% ferric pyrophosphate dispersion obtained in Example 1 were added to 10 liters of water. The culture solution dissolved in was put in, and it was placed so that about 20 cm of tomato seedlings were immersed in the roots. The tomato of the present invention was obtained by growing for 2 months while appropriately changing the culture solution. When the iron content of this tomato was measured by atomic absorption analysis, it was 2.8 mg per 100 g.

Comparative Example 2
A tomato was obtained in the same manner as in Example 6 except that the 10% ferric pyrophosphate dispersion obtained in Example 1 was not added. When the iron content of this tomato was measured by atomic absorption analysis, it was 0.5 mg per 100 g.

Example 7
A 1 square meter field was sprayed with 2 kg of compost and 200 g of limestone lime, sprinkled with 5 ml of spinach seeds and grown until the plant height was 20 cm. Two days before harvesting, 1 liter of a solution obtained by diluting the 10% ferric pyrophosphate dispersion obtained in Example 3 so that the iron content was 0.1% was sprayed to obtain spinach of the present invention. When the iron content of this spinach was measured by atomic absorption analysis, it was 18 mg per 100 g.

Comparative Example 3
Spinach was obtained in the same manner as in Example 6 except that the 10% ferric pyrophosphate dispersion obtained in Example 1 was not sprayed. When the iron content of this spinach was measured by atomic absorption spectrometry, it was 1.8 mg per 100 g.

Example 8
20 g of broccoli sprout obtained in Example 4 was dried with a freeze dryer to prepare 1.7 g of the dried vegetable of the present invention.

Example 9
1 kg of tomato obtained in Example 5 was cut into half, half sliced onion and 1 piece of garlic were added and heated, and after adding sugar 20 g and salt 3 g, it was put on a mixer. This was filled in a steel can and sterilized at 121 ° C. for 20 minutes with a retort sterilizer to obtain a tomato juice of the present invention.
The obtained tomato juice had no difference in flavor and texture compared to the tomato juice prepared by the same method except that the tomato obtained by a general growing method was used.

Example 10
To 1 kg of the composition obtained in Example 1, 100 g of dextrin (Sanwa Starch Co., Ltd., Sundeck # 70) was added and dried by spray drying to obtain 185 g of the composition of the present invention.
10 g of the present composition was added to 1 kg of a commercially available compound fertilizer and mixed well to obtain the fertilizer of the present invention.

  According to the present invention, it is possible to supply high-nutrition crops with improved iron content, and in addition, it is possible to supply processed foods with high added value using this.

Claims (5)

A composition for improving the iron content of a plant, comprising an iron compound and a surfactant. The composition according to claim 1, wherein the iron compound is sparingly soluble in water. A fertilizer comprising the composition according to claim 1 or 2. A plant grown using the composition according to claim 1 or 2, or the fertilizer according to claim 3. Food-drinks containing the plant of Claim 4.