JP2008245622A - Zinc-enriched food and drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide zinc-enriched food and drink containing protein but unreactive with the protein, excellent in flavor and appearance, and produced for the purpose of zinc enrichment. <P>SOLUTION: The zinc-enriched food and drink is characterized in that water-insoluble zinc is coated with an emulsifier. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention is for protein-containing foods characterized in that the water-insoluble zinc is coated with an emulsifier, preferably one or more selected from the group consisting of polyglycerin fatty acid ester, lecithin, and enzymatically decomposed lecithin. The present invention relates to a zinc-enhanced food and drink containing a zinc-enhanced preparation and a protein.

  In recent years, the shortage of mineral intake has been pointed out, and the role of various types of minerals has been regarded as important for the prevention of adult diseases caused by the cause and the maintenance of health, including calcium, iron, magnesium, and zinc. Etc. are mentioned.

  Among them, zinc is an indispensable trace element in the living body like iodine, copper, molybdenum, selenium and the like, and physiological functions include growth / skeletal development, maintenance of taste / olfaction, growth / skeletal development, Attention has been focused on the activation of metabolism of the skin and its appendages, wound healing, maintenance of reproductive function, effects on the mind and behavior, and increased immune function. However, the intake situation in Japan is 80% for adults in the 2001 Ministry of Health and Welfare National Nutrition Survey.

Zinc is abundant in animal foods such as seafood and meat, especially in oysters, but oysters have a strong odor and are not suitable for processing due to seasonal variations in nutrients, making them versatile. It is scarce. In addition, methods using seaweed powder, avian and animal livers, wheat bran and rice bran extracts are known, but the foods that can be used are limited in terms of flavor. Non-food mineral forms such as oxides, salts, protein complexes or their degradation complexes, polysaccharide complexes, or their degradation complexes, other modified starch complexes, cyclodextrin complexes, etc. A complex, yeast zinc, a metal enzyme, a metal activation enzyme, etc. are mentioned. Among these, water-soluble zinc gluconate, zinc sulfate, water-insoluble yeast zinc and the like are generally used. Water-soluble zinc gluconate and zinc sulfate are excellent in food applications because they are readily water-soluble, but on the other hand, they are ionized and have a significant effect on taste, texture, color tone, etc. due to chemical reaction with food. There is a drawback of giving. Insoluble yeast zinc has a significant adverse effect on flavor and color. Milk, soy milk, and liquid food are foods and drinks that are generally eaten widely as protein sources. However, when the above water-soluble zinc gluconate, zinc sulfate, and insoluble yeast zinc are added to these, they react with protein. It is difficult to apply because it impairs the appearance.
For example, Patent Literature 1 discloses a technique for mineral-enriched liquid food using yeast zinc.
However, this technique has a limit in increasing the concentration of zinc, and the appearance properties are not mentioned.

JP2001-46016

  The present invention has been made to solve the problems of the background art, and aims to provide a zinc-enriched food and drink excellent in flavor and appearance without reacting with protein even in food and drink containing protein. And

  As a result of intensive studies to solve the above problems, the present inventor has found that one or more selected from the group consisting of water-insoluble zinc and an emulsifier, preferably polyglycerin fatty acid ester, enzymatically decomposed lecithin, lecithin. By using a formulation characterized by being composed, it is found that the stability is good without reacting with protein after heating, and when the composition is added, the taste and appearance are affected. The present inventors have found that a zinc-enhanced food or drink that does not affect the temperature can be obtained, and the present invention has been achieved.

  ADVANTAGE OF THE INVENTION According to this invention, the food-drinks for the zinc reinforcement | strengthening object excellent in the flavor and the external appearance can be provided, without reacting with protein even in the food-drinks containing protein.

  The water-insoluble zinc used in the present invention is not particularly limited, and from the viewpoints of taste, gastrointestinal mucosal irritation and the like, water-insoluble zinc is a test method of Japanese Seventh Edition Food Additives General Rules 29. In “very difficult to dissolve” (the amount of water required to dissolve 1 g of solute is 1,000 ml or more and less than 10,000 ml) or “almost insoluble” (the amount of water required to dissolve 1 g of solute is 10,000 ml or more) Applicable thing is said, Preferably, it corresponds to "almost insoluble".

  Specific examples of water-insoluble zinc include zinc oxide, yeast zinc, zinc stearate, zinc hydroxide, zinc pyrophosphate and the like. Among these, zinc oxide is preferable from the viewpoints of flavor and dispersibility.

  The emulsifier in the present invention is not particularly limited as long as it can strongly coat the surface of water-insoluble zinc, and is a general food emulsifier such as polyglycerin fatty acid ester, sucrose fatty acid ester, glycerin fatty acid ester. , Propylene glycol fatty acid ester, sorbitan fatty acid ester, pentaerythritol fatty acid ester, organic acid fatty acid ester, lecithin, enzymatically decomposed lecithin and the like. Among these, it is preferable that it is 1 type, or 2 or more types chosen from the group which consists of polyglycerol fatty acid ester and lysolecithin from a dispersible viewpoint.

  In the present invention, the polyglycerin fatty acid ester refers to an ester of polyglycerin and a fatty acid. The average degree of polymerization of polyglycerin constituting the polyglycerin fatty acid ester, the type of fatty acid and the esterification rate are not particularly limited, but from the viewpoint of dispersibility, the average degree of polymerization of polyglycerin is 3 or more. Preferably, 3-11 are more preferable. The fatty acid constituting the polyglycerin fatty acid ester is preferably a saturated or unsaturated straight chain having 6 to 22 carbon atoms, more preferably 8 to 18 carbon atoms, more preferably 12 to 14 carbon atoms from the viewpoint of dispersibility. A fatty acid having a hydroxyl group in the chain or branched chain is preferred.

  The lecithin used in the present invention comprises a glycerin skeleton, a fatty acid residue and a phosphate residue as essential components, and a base, a polyhydric alcohol and the like bound thereto, and is also referred to as a phospholipid. Industrially, those having a lecithin purity of 60 or more are used as lecithin and can be used in the present invention. However, it is generally referred to as high-purity lecithin from the viewpoint of flavor and color, and this has lecithin purity. 80% or more, more preferably 90% or more. The lecithin purity is determined by subtracting the weight of the toluene-insoluble substance and the acetone-soluble substance by utilizing the property that lecithin is easily dissolved in toluene and not dissolved in acetone. Lecithin is defined by structural characteristics and solubility in toluene / acetone as described above, but chemically is a mixture of compounds that satisfy these conditions. Specific chemical species include phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, lysophosphatidylcholine, phosphatidylglycerol, N-amylphosphatidylethanolamine, phosphatidylserine, lysophosphatidylethanolamine, etc. A mixture of two or more may be referred to as lecithin. The origin of lecithin is not particularly limited, and soybeans, rapeseed and other oilseeds, eggs, and those obtained from the brain of animals can be used, but those obtained from soybeans are preferred from the viewpoint of flavor and dispersibility. Good.

  Examples of the enzyme-degraded lecithin used in the present invention include, but are not limited to, those obtained by limited hydrolysis of fatty acid ester portions of plant lecithin or egg yolk lecithin with phospholipase. Specifically, for example, lysophosphatidylcholine obtained using phospholipase A, lysophosphatidylethanolamine, lysophosphatidylinositol, monoacylglycerophospholipids such as lysophosphatidylserine, and phosphatidic acid obtained using phospholipase D, lyso Examples thereof include phosphatidic acid, phosphatidylglycerol, and lysophosphatidylglycerol. As the enzymatically decomposed lecithin used in the present invention, the above enzymatically decomposed lecithin may be used singly or in combination of two or more. The enzyme-degraded lecithin used in the present invention is preferably one or more selected from the group consisting of lysophosphatidylcholine, lysophosphatidylethanolamine, and lysophosphatidylserine, more preferably from the viewpoints of flavor and dispersibility. Lysophosphatidylcholine.

  In the production of enzymatically degraded lecithin, the phospholipase used for enzymatic degradation has phospholipase A and / or D activity regardless of origin such as animal origin such as porcine pancreas, plant origin such as cabbage, or microbial origin such as mold. Any of them can be preferably used.

  The preparation of the present invention can be produced, for example, by mixing and stirring the above water-insoluble zinc and an emulsifier.

  The method of mixing the water-insoluble zinc and the emulsifier is not particularly limited, and examples thereof include a method of dissolving the emulsifier in the water-insoluble zinc dispersion and a method of adding the water-insoluble zinc to the aqueous solution of the emulsifier. . Further, water-insoluble zinc and an emulsifier may be simultaneously added to water. At this time, the emulsifier is heated and used as necessary.

  The method of stirring the water-insoluble zinc and emulsifier mixture is not particularly limited, and examples thereof include a physical crushing method using a homomixer, a ball mill, a bead mill, a jet mill, and a neutral salt forming method. From the viewpoint of easily and easily obtaining the zinc preparation of the present invention having such a preferable particle size, it is preferable to use a physical crushing method. Hereinafter, the manufacturing method of the formulation using the physical crushing method is demonstrated.

As described above, in the present invention, the mixing and stirring of the water-insoluble zinc and the emulsifier can be performed, for example, in an aqueous solution. The amount of water used at the time of mixing and stirring is preferably 100 parts by weight or more of water with respect to 100 parts by weight of water-insoluble zinc from the viewpoint of stably coating water-insoluble zinc with an emulsifier, and 300 parts by weight. It is more preferable that it is more than part. The upper limit of the amount of water to be used is not particularly limited. For example, the amount of water that can be used may be used according to the size of the container used for mixing and stirring. Moreover, it does not specifically limit as a kind of water used here, For example, ion-exchange water etc. can be used.
Further, sugar alcohol or a combination of water and sugar alcohol may be used instead of water. Sugar alcohols include xylose, glucose, fructose, maltose, lactose, sucrose, isomerized sugar, starch syrup, isomalto-oligosaccharide, fructooligosaccharide, xylooligosaccharide, soybean oligosaccharide, xylitol, sorbitol, mannitol, maltitol, lactitol, oligo Examples thereof include sugar alcohols.

  The mixing ratio of the water-insoluble zinc and the emulsifier is that the total amount of the emulsifier is 1 part by weight or more with respect to 100 parts by weight of the water-insoluble zinc from the viewpoint of stably coating the water-insoluble zinc with the emulsifier. Preferably, it is 5 parts by weight or more. Further, the total amount of the emulsifier is preferably 2000 parts by weight or less, more preferably 1000 parts by weight or less, relative to 100 parts by weight of water-insoluble zinc. Therefore, the mixing ratio of the water-insoluble zinc and the emulsifier is preferably 1 to 2000 parts by weight and more preferably 5 to 1000 parts by weight with respect to 100 parts by weight of the water-insoluble zinc. Within this range, when the preparation of the present invention is contained in a protein-containing beverage, the original taste of the preparation is not impaired by the unique taste derived from the emulsifier, which is desirable.

  In the present invention, the HLB of the emulsifier is not particularly limited, but is preferably 6 to 20, more preferably 8 to 18, still more preferably 8 to 8 from the viewpoint of strongly coating the emulsifier with water-insoluble zinc. 16. The value of HLB can be adjusted, for example, by adjusting the amount of a plurality of emulsifiers used in the present invention. Therefore, for example, when using enzyme-decomposed lecithin and polyglycerol fatty acid ester, it is preferable that the amount of enzyme-decomposed lecithin: polyglycerol fatty acid ester is 1: 1 to 1: 100 by weight ratio, The ratio is more preferably 2 to 1:50, and still more preferably 1: 3 to 1:20.

  The mixed solution containing the water-insoluble zinc and the emulsifier in the aqueous solution at the above ratio can be stirred using, for example, a homomixer, a ball mill, a bead mill, a jet mill or the like. Stirring time, temperature, strength of stirring, etc. are not particularly limited, depending on the type of mixer used for stirring, etc., as long as it is appropriately set so that water-insoluble zinc is coated with an emulsifier Good.

  The confirmation of whether or not the water-insoluble zinc of the present invention is coated with an emulsifier is not particularly limited, but for example, a dispersion containing the water-insoluble zinc and the emulsifier after mixing and stirring may have a zinc content. Even when 100 ml of a solution obtained by diluting with ion-exchanged water to a concentration of 10 mg / 100 ml is poured into a 100 ml Nessler tube and allowed to stand at room temperature for 1 day, precipitation does not occur at the bottom and separation does not occur. Can be defined as coated. This is because the coated particles do not aggregate and are stably dispersed in water. Moreover, you may confirm directly whether the water-insoluble zinc is coat | covered with the emulsifier using an electron microscope.

  According to said method, the formulation of this invention of the state which the water-insoluble zinc and the emulsifier were disperse | distributed to the particle form in the dispersion liquid can be obtained. At this time, as described above, the water-insoluble zinc is in a state of being coated with the emulsifier. The average particle size of the particles coated with water-insoluble zinc with an emulsifier is preferably 3 μm or less, preferably 1 μm or less, as the average particle size of the water-insoluble zinc from the viewpoint of uniformity of coating with the emulsifier. More preferably 0.5 μm or less. Here, an existing method can be used for measuring the average particle diameter, and the method is not particularly limited. For example, a dynamic light scattering method or a laser diffraction light scattering method can be used. The average particle diameter can be adjusted to a preferable range by adjusting the strength of stirring and the stirring time as described above.

  As the preparation of the present invention, the above-mentioned water-dispersed state may be used as it is, or a powdered form by, for example, spray drying may be used. The method of spray drying is not particularly limited, and can be performed using, for example, a spray dryer. At this time, an excipient such as dextrin may be added.

  The protein-containing food or drink in the present invention is not particularly limited as long as it is a form that can be taken orally, such as a solution, a suspension, a powder, and a solid molded product. Food containing milk protein such as milk, animal protein such as fish and meat, vegetable protein such as wheat and soybeans, egg protein, etc., milk drink, soy milk, ham, sausage, marine product, tofu, egg processed food And oral enteral nutrition.

  There is no restriction | limiting in particular about the compounding quantity of the water-insoluble zinc which carried out the emulsifier coating to the protein containing food / beverage products of this invention, What is necessary is just to determine suitably according to the form of the food / beverage products to be added, human sex, age, etc. Hereinafter, the present invention will be described in more detail with reference to examples and test examples, but the present invention is not limited thereto.

Example 1
216 g of polyglycerin fatty acid ester (Sunsoft Q-12D, HLB value: 8.5, manufactured by Taiyo Kagaku Co., Ltd.) obtained by heating 4637 g of ion-exchanged water to 60 ° C., and enzymatically decomposed lecithin (Sun lecithin A-1) , 67.5 g of lysolecithin content of 12.0 with HLB value: 12.0, manufactured by Taiyo Kagaku Co., Ltd.) and 1080 g of zinc oxide (fine zinc white, manufactured by Honjo Chemical Co., Ltd.) were added to prepare a mixed solution. The mixed solution was pulverized using a dyno mill (manufactured by Shinmaru Enterprises Co., Ltd.) to obtain 5640 g of a zinc oxide dispersion composition. After diluting 10 g of the obtained zinc oxide dispersion composition into 100 g of water, the mixture was subjected to ultrasonic treatment for 2 minutes using an ultrasonic oscillator UD-200 (manufactured by Tommy Seiko Co., Ltd.), and laser diffraction particle size distribution When the average particle diameter of the zinc oxide was measured using a measuring machine (LS-230, manufactured by Beckman Coulter, Inc.), the average particle diameter of the zinc oxide was 0.18 μm. Further, 0.067 g of the obtained zinc oxide dispersion composition was diluted with ionic water so that the zinc concentration became 10 mg / 100 ml, and 100 ml obtained was poured into a 100 ml Nessler tube and allowed to stand at room temperature for 1 day. As a result, no precipitation occurred at the bottom and no separation occurred. Next, 2040 g of maltodextrin (Paindex # 1, manufactured by Matsutani Chemical Industry Co., Ltd.) was added as an excipient to 5630 g of the obtained zinc oxide dispersion composition, and the mixture was sterilized by heating at 80 ° C. for 30 minutes. Thereafter, spray drying was performed to obtain 3050 g of a powder product having a zinc content of 240 mg / g. This was designated as Product 1 of the present invention.

  Test Example 1: The stability effect in milk of the product 1 of the present invention obtained in Example 1 was examined as follows. The milk is heated to around 65 ° C while stirring lightly with a homomixer, and the product 1 of the present invention is added little by little so that the zinc content becomes 10 mg / 100 ml, mixed at 7000 rpm for 5 minutes, and sterilized at 65 ° C for 30 minutes. gave. After sterilization, a 100 ml glass bottle was filled with a hot pack. As comparative plots, each of zinc sulfate, zinc gluconate, zinc oxide, and yeast zinc was mixed with milk in the same manner as the product 1 of the present invention and treated in the same manner.

  Each zinc enriched milk was stored at 5 ° C. for 1 week. One week later, a sensory test was conducted by 10 panelists. The evaluation method is as follows.

There is no taste. 0
There is almost no taste. 1
The taste is slightly different. 2
It tastes strange. 3
Strengthen the taste. 4
The average value of the evaluation points is shown in Table 1 below.

  As shown in Table 1, according to the product of the present invention, it was confirmed that the unpleasant taste peculiar to zinc in milk was suppressed. In contrast, the addition of water-soluble zinc sulfate, zinc gluconate, and yeast zinc resulted in an unpleasant taste.

Furthermore, after each zinc-containing milk stored at 5 ° C. for 1 week was sampled and made uniform, a portion thereof was wet ashed to obtain a sample for atomic absorption measurement according to a conventional method. These samples were measured under the following conditions using an atomic absorption photometer.
Fuel gas; acetylene-air frame; acetylene 0.2 Kg / cm ² air; 1.6 Kg / cm ²
Measurement wavelength: 213.8 nm
In addition, the calibration curve used the commercially available zinc standard solution, and it confirmed that it became a straight line between zinc concentration 0-2 microgram / ml.
Each zinc concentration is shown in Table 2 below. (Mg / 100ml)

  As shown in Table 2, according to the product of the present invention, it was confirmed that zinc was stably dispersed in each layer in milk. In contrast, zinc oxide and yeast zinc not previously mixed with an emulsifier resulted in sedimentation at the bottom.

  From the results of Tables 1 and 2, a milk beverage excellent in dispersion stability and having a good flavor and without losing its appearance could be obtained by the products of the present invention.

Example 2
838 g of reduced starch saccharified product (Amamiru Towa Kasei Kogyo Co., Ltd.) was heated to 60 ° C., and a solution in which 2.7 g of sodium hexametaphosphate (Yoneyama Chemical Co., Ltd.) was dissolved in 27 g of water was added and heated. 2.7 g of polyglycerin fatty acid ester (Sunsoft A-141E, HLB value: 12.2, manufactured by Taiyo Kagaku Co., Ltd.), Enzymatic degradation lecithin (Sun lecithin A-1, manufactured by Taiyo Kagaku Co., Ltd., HLB value: 12.0 2.7 g of lysolecithin content) was mixed, and 27 g of zinc oxide (fine zinc white, manufactured by Honjo Chemical Co., Ltd.) was added to prepare a mixed solution. The mixed solution was pulverized for one pass using a dyno mill (manufactured by Shinmaru Enterprises Co., Ltd.) to obtain 480 g of a zinc oxide dispersion composition. Furthermore, 0.42 g of the obtained zinc oxide dispersion composition was diluted with ionic water so that the zinc concentration became 10 mg / 100 ml, and 100 ml obtained was poured into a 100 ml Nessler tube and allowed to stand at room temperature for 1 day. As a result, no precipitation occurred at the bottom and no separation occurred. Next, after diluting 10 g of the obtained zinc oxide dispersion composition to 100 g of water, ultrasonic treatment is performed using an ultrasonic oscillator UD-200 (manufactured by Tommy Seiko Co., Ltd.), and laser diffraction type particle size When the average particle diameter of the zinc oxide was measured using a distribution measuring machine (LS-230, manufactured by Beckman Coulter, Inc.), the average particle diameter of the zinc oxide was 0.21 μm. This was designated as Product 2 of the present invention.

  Test Example 2: When the product 2 of the present invention obtained in Example 2 was soy milk in the same manner as Test Example 1, the product of the present invention had no unpleasant taste peculiar to zinc as in Test Example 1, It was possible to obtain a soy milk drink in a stable dispersion system, the appearance of which was not impaired.

  Test Example 3 15 g of granulated sugar and 0.75 g of Sunsoft Super V-578 (manufactured by Taiyo Kagaku Co., Ltd.) were dissolved in 255.4 g of ionic water at 70 ° C., and 1 g of skimmed milk powder was added and cooled to room temperature. 200 g of milk, 20 g of sweetened condensed milk, enzyme-decomposed egg yolk; Richlan A (manufactured by Taiyo Kagaku Co., Ltd.) 5 g, enzyme-decomposed egg yolk powder; York rate powder-0.5 g (manufactured by Taiyo Kagaku Co., Ltd.), 2.1 g of product 2 of the present invention The mixture was heated to 70 ° C., mixed with a homomixer at 5000 rpm for 10 minutes, treated with a homogenizer of 15 Mpa, heated at 80 ° C. for 30 minutes, and 0.25 g of vanilla flavor was added to prepare a milk shake. A 100 ml glass bottle was hot packed. As comparative plots, each of zinc sulfate, zinc gluconate, zinc oxide, and yeast zinc was mixed so that the zinc content was 10 mg / 100 g in the same manner as in the present invention product 2 and treated in the same manner.

  Each zinc enriched milkshake was stored at 5 ° C. for 1 week. One week later, a sensory test was conducted by 10 panelists. The evaluation method is as follows.

There is no taste. 0
There is almost no taste. 1
The taste is slightly different. 2
It tastes strange. 3
Strengthen the taste. 4
The average value of the evaluation points is shown in Table 3 below.

  As shown in Table 3, according to the product of the present invention, it was confirmed that the unpleasant taste peculiar to zinc in milk shakes was suppressed. In contrast, the addition of water-soluble zinc sulfate, zinc gluconate, and yeast zinc resulted in an unpleasant taste.

  As a result, as in the case of Test Examples 1 and 2, the product according to the present invention was able to obtain a milk shake in a stable dispersion system without an unpleasant taste peculiar to zinc and without losing the appearance.

  The zinc-enriched food and drink of the present invention using a zinc preparation characterized in that water-insoluble zinc is coated with an emulsifier is excellent in flavor and dispersibility, and has a great industrial utility value.

Claims (3)

Protein-containing zinc-enriched preparation for food, characterized in that water-insoluble zinc is coated with an emulsifier. 2. The zinc-enriched preparation for protein-containing food or drink according to claim 1, wherein the emulsifier is composed of one or more selected from the group consisting of polyglycerin fatty acid ester, lecithin, and enzymatically decomposed lecithin. A protein-containing food or drink comprising the zinc-enriched preparation for protein-containing food or drink according to claim 1 or 2.