JP2017099335A - Water-insoluble iron salt composition - Google Patents
Water-insoluble iron salt composition Download PDFInfo
- Publication number
- JP2017099335A JP2017099335A JP2015235824A JP2015235824A JP2017099335A JP 2017099335 A JP2017099335 A JP 2017099335A JP 2015235824 A JP2015235824 A JP 2015235824A JP 2015235824 A JP2015235824 A JP 2015235824A JP 2017099335 A JP2017099335 A JP 2017099335A
- Authority
- JP
- Japan
- Prior art keywords
- water
- composition
- iron salt
- insoluble iron
- fatty acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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- 125000002467 phosphate group Chemical group [H]OP(=O)(O[H])O[*] 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 229940005657 pyrophosphoric acid Drugs 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019685 rice crackers Nutrition 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 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 1
- VZWGHDYJGOMEKT-UHFFFAOYSA-J sodium pyrophosphate decahydrate Chemical compound O.O.O.O.O.O.O.O.O.O.[Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O VZWGHDYJGOMEKT-UHFFFAOYSA-J 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000007901 soft capsule Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000005846 sugar alcohols Polymers 0.000 description 1
- 239000007940 sugar coated tablet Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000008256 whipped cream Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
Description
本発明は、水不溶性鉄塩組成物およびその製造方法に関する。 The present invention relates to a water-insoluble iron salt composition and a method for producing the same.
鉄は、健康にとって重要な栄養素であり、鉄を強化した飲食品や医薬組成物が数多く検討されている。 Iron is an important nutrient for health, and many foods and drinks and pharmaceutical compositions fortified with iron have been studied.
特許文献１では、酵素分解レシチンおよび水不溶性ミネラルを用いることにより、分散性及び風味、吸収性に優れたミネラル組成物が報告されている。官能検査を実施した実施例４では、ピロリン酸第二鉄及びモノミリスチン酸ペンタグリセリン、酵素含有レシチンを配合し、ホモミキサーにて分散させ、ピロリン酸第二鉄組成物懸濁液を調製する方法が例示されている。 Patent Document 1 reports a mineral composition excellent in dispersibility, flavor, and absorbability by using enzymatically decomposed lecithin and a water-insoluble mineral. In Example 4 where the sensory test was performed, a method of preparing a ferric pyrophosphate composition suspension by mixing ferric pyrophosphate, pentaglyceryl monomyristate, and enzyme-containing lecithin, and dispersing with a homomixer Is illustrated.
特許文献２では、水不溶性鉄塩に、増粘安定剤のガティガムを用いることにより、水不溶性鉄塩を長時間保存しても凝集することなく安定に分散し、更には飲食品中で鉄が金属味を呈することなく、飲食品自体の良好な風味を維持可能とした鉄強化飲食品用組成物を提供できることが報告されている。かかる鉄強化飲食品用組成物としては、水や多価アルコール等の親水性溶媒に水不溶性鉄塩とガティガムを混合して調製すると記載されており、実施例では、ピロリン酸第二鉄の水分散液にガティガムを混合した溶液が、常温で3日間保存後に良好な分散性を示したことが開示されている。 In Patent Document 2, by using gati gum, a thickening stabilizer, as a water-insoluble iron salt, the water-insoluble iron salt is stably dispersed without aggregation even when stored for a long time. It has been reported that an iron-enhanced food / beverage composition capable of maintaining a good flavor of the food / beverage product itself without exhibiting a metallic taste can be provided. Such an iron-reinforced food and drink composition is described as being prepared by mixing a water-insoluble iron salt and gati gum in a hydrophilic solvent such as water or polyhydric alcohol. In the examples, ferric pyrophosphate water It is disclosed that a solution obtained by mixing gati gum with a dispersion showed good dispersibility after storage at room temperature for 3 days.
特許文献３では、鉄が強化された飲食品で鉄味を抑えるために、鉄剤としての３価鉄と、甘味成分としての非還元性糖質及び／又は高甘味度甘味料とを含有したところ、製造や保存中における鉄味の発生が抑制されるということが報告されている。 In patent document 3, in order to suppress iron taste in foods and beverages reinforced with iron, it contains trivalent iron as an iron agent and a non-reducing sugar and / or high-intensity sweetener as a sweetening ingredient. It has been reported that the occurrence of iron taste during production and storage is suppressed.
特許文献４では、水不溶性鉄塩にメタリン酸塩及びリゾレシチンを配合することにより、微粒子に調整された水不溶性鉄塩組成物において、風味に優れており、且つ保存時の二次凝集防止効果を有するということが報告されている。 In Patent Document 4, a water-insoluble iron salt composition adjusted to fine particles by blending metaphosphate and lysolecithin with a water-insoluble iron salt has an excellent flavor and has an effect of preventing secondary aggregation during storage. It is reported to have.
しかしながら、特許文献１記載の発明では、ピロリン酸第二鉄由来の鉄味のマスキングが不充分であり、組成物の風味が良好とはいえない。また、特許文献２〜４記載の発明では、鉄味を抑制するために、増粘剤や甘味成分、リン酸塩の添加が必須であるが、それら添加物の風味が塩味など他の風味に悪影響を及ぼすことがあり、また、鉄味自体の抑制も充分とはいえない。したがって、さらなる風味改善が求められるところである。 However, in the invention described in Patent Document 1, masking of iron taste derived from ferric pyrophosphate is insufficient, and it cannot be said that the flavor of the composition is good. In addition, in the inventions described in Patent Documents 2 to 4, it is essential to add thickeners, sweetening ingredients, and phosphates in order to suppress iron taste, but the flavor of these additives is changed to other flavors such as salty taste. It may have an adverse effect, and the iron taste itself is not sufficiently suppressed. Therefore, further flavor improvement is required.
本発明の課題は、鉄味を抑え、他の風味についても良好な水不溶性鉄塩組成物を提供することである。 An object of the present invention is to provide a water-insoluble iron salt composition that suppresses iron taste and is good for other flavors.
本発明は、
[１]水不溶性鉄塩および酵素分解レシチンを含有する水不溶性鉄塩組成物であって、該組成物から検出される鉄とナトリウムとの質量比（鉄／ナトリウム）が２．０以上であり、該組成物から検出される脂肪酸成分の組成割合として炭素数１６〜１８の飽和脂肪酸と炭素数１６〜１８の不飽和脂肪酸との質量比（飽和脂肪酸／不飽和脂肪酸）が０．０１〜１．０である、水不溶性鉄塩組成物、
[２][１]記載の水不溶性鉄塩組成物の製造方法であって、中和造塩法により水不溶性鉄塩を造塩する工程、該組成物から検出される鉄とナトリウムとの質量比（鉄／ナトリウム）が２．０以上となるように調整する工程、および酵素分解レシチンを添加する工程を含む、水不溶性鉄塩組成物の製造方法、
[３][１]記載の水不溶性鉄塩組成物を含有する、飲食品、および
[４][１]いずれか記載の水不溶性鉄塩組成物を含有する、医薬組成物、に関する。
The present invention
[1] A water-insoluble iron salt composition containing a water-insoluble iron salt and enzymatically decomposed lecithin, wherein the mass ratio of iron to sodium detected from the composition (iron / sodium) is 2.0 or more As a composition ratio of the fatty acid component detected from the composition, a mass ratio (saturated fatty acid / unsaturated fatty acid) of a saturated fatty acid having 16 to 18 carbon atoms and an unsaturated fatty acid having 16 to 18 carbon atoms is 0.01 to 1. 0.0, a water-insoluble iron salt composition,
[2] A method for producing a water-insoluble iron salt composition according to [1], wherein the water-insoluble iron salt is formed by a neutral salt-forming method, and the mass of iron and sodium detected from the composition A method for producing a water-insoluble iron salt composition, comprising a step of adjusting the ratio (iron / sodium) to be 2.0 or more, and a step of adding enzymatically decomposed lecithin;
[3] A food or drink containing the water-insoluble iron salt composition according to [1], and
[4] A pharmaceutical composition containing the water-insoluble iron salt composition according to any one of [1].
本発明によれば、鉄味を抑え、他の風味についても良好な水不溶性鉄塩組成物を提供することができる。 According to the present invention, it is possible to provide a water-insoluble iron salt composition that suppresses iron taste and is good for other flavors.
本発明にかかる水不溶性鉄塩組成物は、水不溶性鉄塩および酵素分解レシチンを含有する。 The water-insoluble iron salt composition according to the present invention contains a water-insoluble iron salt and an enzymatically decomposed lecithin.
水不溶性鉄塩としては、ピロリン酸第二鉄、リン酸第二鉄、水酸化第二鉄、酸化第二鉄、水酸化第一鉄、ピロリン酸第一鉄、リン酸第一鉄等が挙げられ、このうち、ピロリン酸第二鉄、リン酸第一鉄およびピロリン酸第一鉄からなる群より選ばれた少なくとも１種が好ましい。 Examples of water-insoluble iron salts include ferric pyrophosphate, ferric phosphate, ferric hydroxide, ferric oxide, ferrous hydroxide, ferrous pyrophosphate, ferrous phosphate, etc. Of these, at least one selected from the group consisting of ferric pyrophosphate, ferrous phosphate and ferrous pyrophosphate is preferred.
本明細書における水不溶性とは、２５℃水中における溶解度積が１．０×１０−７以下を指し、例えば、ピロリン酸第二鉄の２５℃水中における溶解度積は２．０×１０−１３である。 The water insolubility in this specification refers to a solubility product in 25 ° C. water of 1.0 × 10 −7 or less, for example, the solubility product of ferric pyrophosphate in 25 ° C. water is 2.0 × 10 −13 . is there.
水不溶性鉄塩の体積平均粒子径は、特に限定されるものではないが、分散性の観点から、０．８μｍ以下が好ましく、０．４μｍ以下がより好ましく、０．２μｍ以下がさらに好ましく、また、下限値として例えば０．０５μｍ以上とすることができる。 The volume average particle diameter of the water-insoluble iron salt is not particularly limited, but is preferably 0.8 μm or less, more preferably 0.4 μm or less, further preferably 0.2 μm or less, from the viewpoint of dispersibility. For example, the lower limit may be 0.05 μm or more.
このような水不溶性鉄塩を得る方法としては、ホモミキサー、ボールミル、ジェットミルなどを用いた物理的破砕方法、中和造塩法などがあげられるが、それらの方法の中では、均一な粒子径を有する微粒子を得やすい観点から、中和造塩法が好ましい。ここで中和造塩法とは、酸とアルカリとを反応させ、塩を得る方法であり、例えば、塩化第二鉄とピロリン酸四ナトリウムとの中和反応を用いてピロリン酸第二鉄を得る方法などが知られている。 Examples of a method for obtaining such a water-insoluble iron salt include a physical crushing method using a homomixer, a ball mill, a jet mill and the like, and a neutral salt formation method. Among these methods, uniform particles are used. From the viewpoint of easily obtaining fine particles having a diameter, the neutral salt formation method is preferred. Here, the neutral salt formation method is a method in which an acid is reacted with an alkali to obtain a salt. For example, ferric pyrophosphate is converted using a neutralization reaction between ferric chloride and tetrasodium pyrophosphate. The method of obtaining is known.
水不溶性鉄塩組成物中の水不溶性鉄塩の含有量は、特に限定されるものではないが、鉄摂取性の観点から、０．１質量％以上が好ましく、１質量％以上がより好ましく、２質量％以上がさらに好ましく、また、水不溶性鉄塩の水分散性及び風味（嗜好性）の観点から、９５質量％以下が好ましく、５０質量％以下がより好ましく、４０質量％以下がさらに好ましい。 The content of the water-insoluble iron salt in the water-insoluble iron salt composition is not particularly limited, but is preferably 0.1% by mass or more, more preferably 1% by mass or more from the viewpoint of iron intake. 2 mass% or more is more preferable, and from the viewpoint of water dispersibility and flavor (preference) of the water-insoluble iron salt, 95 mass% or less is preferable, 50 mass% or less is more preferable, and 40 mass% or less is more preferable. .
酵素分解レシチンとしては、植物レシチンまたは卵黄レシチンをホスホリパーゼＡによって脂肪酸エステル部分を限定的に加水分解することで得られるリゾホスファチジルコリン、リゾホスファチジルエタノールアミン、リゾホスファチジルイノシートルおよびリゾホスファチジルセリンを主成分とするモノアシルグリセロリン脂質、ならびにホスホリパーゼＤを用いて生成されるホスファチジン酸、リゾホスファチジン酸、ホスファチジルグリセロールおよびリゾホスファチジルグリセロールからなる群より選ばれた少なくとも１種を好適に使用しうる。それらの中では、リゾホスファチジルコリン、リゾホスファチジルエタノールアミンおよびリゾホスファチジルセリンが好ましく、リゾホスファチジルコリンがより好ましい。酵素分解に用いるホスホリパーゼは、豚膵臓などの動物起源、キャベツなどの植物起源、カビ類などの微生物起源などの由来を問わず、ホスホリパーゼＡおよび／またはＤ活性を有するものであればよい。本発明においては、不飽和脂肪酸を多く含む観点及び風味（嗜好性）の観点から、酵素分解レシチンが、菜種由来のレシチンを含むものであることが好ましい。 Enzymatically decomposed lecithin is mainly composed of lysophosphatidylcholine, lysophosphatidylethanolamine, lysophosphatidylinositol and lysophosphatidylserine obtained by subjecting plant lecithin or egg yolk lecithin to limited hydrolysis of the fatty acid ester portion with phospholipase A. And at least one selected from the group consisting of phosphatidic acid, lysophosphatidic acid, phosphatidylglycerol, and lysophosphatidylglycerol produced using phospholipase D can be suitably used. Among them, lysophosphatidylcholine, lysophosphatidylethanolamine and lysophosphatidylserine are preferable, and lysophosphatidylcholine is more preferable. The phospholipase used for the enzymatic degradation may be any 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. In the present invention, from the viewpoint of containing a large amount of unsaturated fatty acids and from the viewpoint of flavor (preference), it is preferable that the enzymatically decomposed lecithin contains rapeseed-derived lecithin.
酵素分解レシチンは、いずれも界面活性を有し、その親水基部分に等しくリン酸基を有しており、ショ糖脂肪酸エステルやグリセリン脂肪酸エステルなどの非イオン性界面活性剤と比較して、水不溶性鉄塩表面の吸着被覆力が著しく強い性質を有している。そのため、水不溶性鉄塩の微粒子表面に熱的に安定な酵素分解レシチンの吸着界面層が形成され、加熱処理を施した際にも剥離することがなく、効果的に２次凝集が抑制され、その結果、良好な水不溶性鉄塩の分散性が得られる。 All of the enzymatically degraded lecithins have a surface activity, and have a phosphate group equally in the hydrophilic group portion. Compared with nonionic surfactants such as sucrose fatty acid esters and glycerin fatty acid esters, It has an extremely strong adsorption covering power on the surface of insoluble iron salt. Therefore, a thermally stable adsorbed interface layer of enzymatically decomposed lecithin is formed on the surface of the fine particles of the water-insoluble iron salt, and does not peel even when subjected to heat treatment, effectively suppressing secondary aggregation, As a result, good water-insoluble iron salt dispersibility can be obtained.
水不溶性鉄塩組成物中の酵素分解レシチンの含有量は、特に限定されるものではないが、水不溶性鉄塩組成物の分散性及び組成物の風味（嗜好性）の観点から、水不溶性鉄塩１００質量部に対して、０．０１質量部以上が好ましく、０．０５質量部以上がより好ましく、０．１質量部以上がさらに好ましく、また、食品に使用する際に、食品の風味に悪影響を与えないようにする観点から、２０質量部以下が好ましく、１５質量部以下がより好ましく、１０質量部以下がさらに好ましい。 The content of the enzymatically decomposed lecithin in the water-insoluble iron salt composition is not particularly limited, but from the viewpoint of the dispersibility of the water-insoluble iron salt composition and the flavor (preference) of the composition, the water-insoluble iron 0.01 parts by mass or more is preferable with respect to 100 parts by mass of salt, 0.05 parts by mass or more is more preferable, 0.1 parts by mass or more is more preferable. From the viewpoint of preventing adverse effects, it is preferably 20 parts by mass or less, more preferably 15 parts by mass or less, and still more preferably 10 parts by mass or less.
本発明にかかる水不溶性鉄塩組成物は、任意の添加剤を含むことができる。任意の添加剤としては、酵素分解レシチン以外の界面活性剤として、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、ペンタエリスリトール脂肪酸エステル、ソルビトール脂肪酸エステルなどが挙げられる。 The water-insoluble iron salt composition according to the present invention can contain any additive. Optional additives include surfactants other than enzymatically decomposed lecithin, 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, sorbitol fatty acid ester, etc. Can be mentioned.
水不溶性鉄塩組成物の製造方法としては、特に限定されるものではなく、一態様として、中和造塩法により水不溶性鉄塩を造塩する工程、該組成物から検出される鉄とナトリウムとの質量比（鉄／ナトリウム）が２．０以上となるように調整する工程、および酵素分解レシチンを添加する工程を含む製造方法が挙げられる。本態様の製造方法において、不飽和脂肪酸を多く含む観点及び風味（嗜好性）の観点から、酵素分解レシチンが、菜種由来のレシチンを含むものであることが好ましい。 The method for producing a water-insoluble iron salt composition is not particularly limited, and as one aspect, a step of salting a water-insoluble iron salt by a neutral salt-forming method, iron and sodium detected from the composition And a production method including a step of adjusting the mass ratio (iron / sodium) to 2.0 or more and a step of adding enzymatically decomposed lecithin. In the production method of this embodiment, it is preferable that the enzymatically decomposed lecithin contains rapeseed-derived lecithin from the viewpoint of containing a lot of unsaturated fatty acids and the taste (preference).
本発明にかかる水不溶性鉄塩組成物には製造原料に由来するナトリウムが含まれることがあるが、該組成物から検出される鉄とナトリウムとの質量比（鉄／ナトリウム）は、塩味及び鉄味を抑制し、飲食品等に配合した際の雑味を少なくする観点から、２．０以上であり、２．４以上が好ましく、２．８以上がより好ましく、また、質量比の上限は特に限定されるものではないが、１００以下が好ましく、５０以下がより好ましい。この質量比を調整する方法としては、特に限定されるものではないが、例えば、水不溶性鉄塩の造塩反応を行い、その後遠心分離を行い得られた固形分に水を加水し、再度遠心分離を行うような工程により調整することができる。 The water-insoluble iron salt composition according to the present invention may contain sodium derived from the raw material for production. The mass ratio of iron to sodium (iron / sodium) detected from the composition is salty and iron. From the viewpoint of suppressing taste and reducing miscellaneous taste when blended with food and drink, etc., it is 2.0 or more, preferably 2.4 or more, more preferably 2.8 or more, and the upper limit of the mass ratio is Although not specifically limited, 100 or less is preferable and 50 or less is more preferable. The method for adjusting the mass ratio is not particularly limited. For example, a salt formation reaction of a water-insoluble iron salt is performed, and then water is added to the solid content obtained by centrifugation, followed by centrifugation again. It can adjust by the process of performing separation.
本明細書において、水不溶性鉄塩組成物中の鉄およびナトリウムの質量は、原子吸光光度法により測定された値から算出されるものである。 In the present specification, the masses of iron and sodium in the water-insoluble iron salt composition are calculated from values measured by atomic absorption spectrophotometry.
鉄とナトリウムとの質量比を前記の範囲とすることで塩味や鉄味が抑制されるメカニズムは定かではないが、口腔内には塩味や鉄味を認識する受容体があると考えられ、ナトリウムイオンや鉄イオンがそれぞれお互いの受容体に何らかの影響を及ぼし、塩味や鉄味を抑制すると推定される。 Although the mechanism by which the salty or irony taste is suppressed by setting the mass ratio of iron and sodium within the above range is not clear, it is thought that there are receptors in the oral cavity that recognize salty and irony tastes. It is presumed that ions and iron ions have some influence on each other's receptors and suppress salty taste and iron taste.
本発明にかかる水不溶性鉄塩組成物から検出される脂肪酸成分の組成割合として炭素数１６〜１８の飽和脂肪酸と炭素数１６〜１８の不飽和脂肪酸との質量比（飽和脂肪酸／不飽和脂肪酸）は、鉄味を抑制し、飲食品等に配合した際の雑味を少なくする観点から、１．０以下であり、０．９以下が好ましく、０．８以下がより好ましく、また、下限値として例えば０．０１以上とすることができる。 Mass ratio of saturated fatty acid having 16 to 18 carbon atoms and unsaturated fatty acid having 16 to 18 carbon atoms (saturated fatty acid / unsaturated fatty acid) as a composition ratio of the fatty acid component detected from the water-insoluble iron salt composition according to the present invention Is 1.0 or less, preferably 0.9 or less, more preferably 0.8 or less, and the lower limit from the viewpoint of suppressing iron taste and reducing miscellaneous taste when blended in food and drink For example, it can be set to 0.01 or more.
炭素数１６〜１８の飽和脂肪酸としては、パルミチン酸、ステアリン酸などが挙げられる。また、炭素数１６〜１８の不飽和脂肪酸としては、パルミトレイン酸、オレイン酸、リノール酸、リノレン酸などが挙げられる。 Examples of the saturated fatty acid having 16 to 18 carbon atoms include palmitic acid and stearic acid. Examples of the unsaturated fatty acid having 16 to 18 carbon atoms include palmitoleic acid, oleic acid, linoleic acid, and linolenic acid.
本明細書において、水不溶性鉄塩組成物中の脂肪酸成分の組成割合は、ガスクロマトグラフ法により測定された値から算出されるものである。この脂肪酸成分は、酵素分解レシチンや、任意に添加されるポリグリセリン脂肪酸エステルなどの脂肪酸含有物質に由来するものである。 In the present specification, the composition ratio of the fatty acid component in the water-insoluble iron salt composition is calculated from a value measured by a gas chromatographic method. This fatty acid component is derived from fatty acid-containing substances such as enzymatically decomposed lecithin and optionally added polyglycerol fatty acid esters.
脂肪酸成分の組成割合を前記の範囲とすることで鉄味が抑制されるメカニズムは定かではないが、不飽和脂肪酸は特有の風味を有しており、不飽和脂肪酸が飽和脂肪酸に対して一定割合、含まれることによって、鉄味をマスキングする効果を有し、鉄味が抑制されると推定される。 The mechanism by which the iron taste is suppressed by setting the composition ratio of the fatty acid component in the above range is not clear, but the unsaturated fatty acid has a specific flavor, and the unsaturated fatty acid has a certain ratio to the saturated fatty acid. By being contained, it has an effect of masking the iron taste, and it is estimated that the iron taste is suppressed.
本発明にかかる水不溶性鉄塩組成物は、従来の水不溶性鉄塩組成物と比べて、鉄味が抑制されるものであり、また、塩味なども抑制されることから組成物全体の風味についても良好である。したがって、本発明にかかる水不溶性鉄塩組成物を含有する飲食品や医薬組成物は雑味が少なく、飲食品等の風味を損なうことなく、鉄を強化することができる。 The water-insoluble iron salt composition according to the present invention suppresses the iron taste as compared with the conventional water-insoluble iron salt composition, and also suppresses the salty taste and the like, so that the flavor of the entire composition is reduced. Is also good. Therefore, foods and beverages and pharmaceutical compositions containing the water-insoluble iron salt composition according to the present invention have less miscellaneous taste and can enhance iron without impairing the flavor of foods and beverages.
飲食品としては、例えば、パン、麺類などに代表される小麦粉加工食品、お粥、炊き込み飯などの米加工品、ビスケット、ケーキ、キャンディ、チョコレート、せんべい、あられ、錠菓、和菓子などの菓子類、豆腐、その加工食品などの大豆加工食品、清涼飲料、果汁飲料、乳飲料、乳酸菌飲料、炭酸飲料、アルコール飲料などの飲料類、ヨーグルト、チーズ、バター、アイスクリーム、コーヒーホワイトナー、ホイップクリーム、牛乳などの乳製品、醤油、味噌、ドレッシング、ソース、たれ、マーガリン、マヨネーズなどの調味料、ハム、ベーコン、ソーセージなどの畜肉加工食品、蒲鉾、はんぺん、ちくわ、魚の缶詰などの水産加工食品、濃厚流動食、半消化態栄養食、成分栄養食などの経口腸栄養食などが挙げられる。 Examples of foods and beverages include processed foods such as bread and noodles, processed rice products such as rice cakes and cooked rice, biscuits, cakes, candy, chocolate, rice crackers, arare, tablet confectionery, and Japanese confectionery. , Soy processed foods such as tofu, processed foods thereof, soft drinks, fruit juice drinks, milk drinks, lactic acid bacteria drinks, carbonated drinks, alcoholic drinks, yogurt, cheese, butter, ice cream, coffee whitener, whipped cream, Dairy products such as milk, seasonings such as soy sauce, miso, dressing, sauce, sauce, margarine and mayonnaise, processed meat products such as ham, bacon and sausage, processed fishery products such as salmon, hampen, chikuwa and canned fish, rich Oral intestinal nutritional foods such as liquid foods, semi-digested nutritional foods, and component nutritional foods.
医薬組成物としては、医薬品、医薬部外品等として幅広く利用することができる。例えば、鉄分の補給あるいは維持が望まれている任意の疾患の治療や予防のために用いることができる。具体的には、鉄欠乏性貧血症、スポーツ貧血の治療や予防の用途に好適に用いることができる。なお、本発明の医薬組成物は、本発明の水不溶性鉄塩組成物と同じ作用を有する他の成分等を共に配合して調製することもできる。 As a pharmaceutical composition, it can be widely used as a pharmaceutical, a quasi-drug, and the like. For example, it can be used for the treatment or prevention of any disease for which supplementation or maintenance of iron is desired. Specifically, it can be suitably used for the treatment and prevention of iron deficiency anemia and sports anemia. The pharmaceutical composition of the present invention can also be prepared by blending together other components having the same action as the water-insoluble iron salt composition of the present invention.
医薬組成物の製剤形態としては、本発明の水不溶性鉄塩組成物を含有するのであれば特に制限されず、具体的には、散剤、粉末剤、細粒剤、顆粒剤、丸剤、カプセル剤、錠剤〔素錠、糖衣錠、口腔内速崩壊錠、咀嚼可能錠（チュアブル錠）、発泡錠、トローチ剤、フィルムコーティング錠等を含む〕、ドライシロップ剤、フィルム剤、液剤〔懸濁剤、乳剤、シロップ剤、リモナーデ剤等を含む〕、ゼリー剤が例示され、製菓剤〔キャンディー（飴）、グミ剤、ヌガー剤等〕も包含される。なお、カプセル剤としては、ハードカプセル剤の他に、本発明の水不溶性鉄塩組成物を分散させた溶液を充填したソフトカプセル剤も含まれる。 The preparation form of the pharmaceutical composition is not particularly limited as long as it contains the water-insoluble iron salt composition of the present invention, and specifically, powders, powders, fine granules, granules, pills, capsules Agents, tablets (including plain tablets, sugar-coated tablets, intraoral quick disintegrating tablets, chewable tablets (chewable tablets), effervescent tablets, troches, film-coated tablets, etc.), dry syrups, films, solutions [suspensions, emulsions , Syrups, limonades and the like], jelly agents, and confectionery agents (candy, gummy, nougat agents, etc.) are also included. In addition to the hard capsule, the capsule includes a soft capsule filled with a solution in which the water-insoluble iron salt composition of the present invention is dispersed.
水不溶性鉄塩組成物の調製
実施例１
塩化第二鉄６水和物１３ｋｇをイオン交換水６０ｋｇに溶解して鉄溶液を得た。ピロリン酸四ナトリウム（１０水和物）２０ｋｇをイオン交換水５００ｋｇに溶解したピロリン酸溶液中に、撹拌下で鉄溶液を徐々に添加し、混合液のｐＨを３．０に調整した。中和反応によるピロリン酸第二鉄の造塩が終了した後、遠心分離（３０００×ｇ、５分間）によって固−液分離を行った。ピロリン酸第二鉄の体積平均粒子径をベックマン・コールター（ＢＥＣＫＭＡＮ ＣＯＵＬＴＥＲ）社製レーザ回折散乱法 粒度分布測定装置 ＬＳ １３ ３２０で測定した結果、０．１５μｍであった。得られた固相部に対して４倍量のイオン交換水を加え、再度遠心分離（３０００×ｇ、５分間）を行い、固相部を回収して、ナトリウム量を調整した。ナトリウム量が調整された固相部をイオン交換水中に再懸濁して、１０質量％ピロリン酸第二鉄組成物８０ｋｇを得た。さらに菜種由来の酵素分解レシチン（太陽化学社製）を０．２ｋｇ添加し、水不溶性鉄塩組成物を得た。得られた水不溶性鉄塩組成物から検出された鉄とナトリウムとの質量比、および脂肪酸成分の組成割合を表１に示す。
Preparation of water-insoluble iron salt composition Example 1
An iron solution was obtained by dissolving 13 kg of ferric chloride hexahydrate in 60 kg of ion exchange water. An iron solution was gradually added to a pyrophosphoric acid solution in which 20 kg of tetrasodium pyrophosphate (decahydrate) was dissolved in 500 kg of ion-exchanged water, and the pH of the mixed solution was adjusted to 3.0. After completion of the salt formation of ferric pyrophosphate by the neutralization reaction, solid-liquid separation was performed by centrifugation (3000 × g, 5 minutes). The volume average particle size of ferric pyrophosphate was measured with a laser diffraction scattering particle size distribution analyzer LS 13 320 manufactured by BECKMAN COULTER, and as a result, it was 0.15 μm. Four times the amount of ion-exchanged water was added to the obtained solid phase part, centrifugation was again performed (3000 × g, 5 minutes), the solid phase part was recovered, and the amount of sodium was adjusted. The solid phase part in which the amount of sodium was adjusted was resuspended in ion exchange water to obtain 80 kg of a 10% by mass ferric pyrophosphate composition. Furthermore, 0.2 kg of rapeseed-derived enzymatically decomposed lecithin (manufactured by Taiyo Kagaku Co.) was added to obtain a water-insoluble iron salt composition. Table 1 shows the mass ratio of iron and sodium detected from the obtained water-insoluble iron salt composition and the composition ratio of the fatty acid component.
実施例２
ナトリウム量の調整を、２倍量のイオン交換水を加えて実施した以外は実施例１と同様に調製して、水不溶性鉄塩組成物を得た。得られた水不溶性鉄塩組成物から検出された鉄とナトリウムとの質量比、および脂肪酸成分の組成割合を表１に示す。
Example 2
A water-insoluble iron salt composition was obtained in the same manner as in Example 1 except that the amount of sodium was adjusted by adding twice the amount of ion-exchanged water. Table 1 shows the mass ratio of iron and sodium detected from the obtained water-insoluble iron salt composition and the composition ratio of the fatty acid component.
実施例３
１０質量％ピロリン酸第二鉄組成物８０ｋｇに、菜種由来の酵素分解レシチン（太陽化学社製）を０．２ｋｇおよびジグリセリンモノラウレート(サンソフトＱ−１２Ｄ：太陽化学社製)を１．１ｋｇ添加した以外は実施例２と同様に調製して、水不溶性鉄塩組成物を得た。得られた水不溶性鉄塩組成物から検出された鉄とナトリウムとの質量比、および脂肪酸成分の組成割合を表１に示す。
Example 3
80 kg of 10 mass% ferric pyrophosphate composition, 0.2 kg of rapeseed-derived enzymatically decomposed lecithin (manufactured by Taiyo Kagaku) and diglycerin monolaurate (Sunsoft Q-12D: manufactured by Taiyo Kagaku) A water-insoluble iron salt composition was obtained in the same manner as in Example 2 except that 1 kg was added. Table 1 shows the mass ratio of iron and sodium detected from the obtained water-insoluble iron salt composition and the composition ratio of the fatty acid component.
実施例４
１０質量％ピロリン酸第二鉄組成物８０ｋｇに、大豆由来の酵素分解レシチン（サンレシチンＬ：太陽化学社製）を０．２ｋｇ、デカグリセリンオレイン酸エステル（サンソフトＱ−１７Ｙ：太陽化学社製）を０．５ｋｇ、およびデカグリセリンモノステアリン酸エステル（サンソフトＱ−１８Ｙ：太陽化学社製）を０．６ｋｇ添加した以外は実施例２と同様に調製して、水不溶性鉄塩組成物を得た。得られた水不溶性鉄塩組成物から検出された鉄とナトリウムとの質量比、および脂肪酸成分の組成割合を表１に示す。
Example 4
80 kg of 10 mass% ferric pyrophosphate composition, 0.2 kg of soybean-derived enzyme-degraded lecithin (Sun lecithin L: manufactured by Taiyo Chemical Co., Ltd.), decaglycerin oleate (Sunsoft Q-17Y: manufactured by Taiyo Chemical Co., Ltd.) ) And 0.5 kg of decaglycerin monostearate (Sunsoft Q-18Y: Taiyo Kagaku Co.) was added in the same manner as in Example 2 to prepare a water-insoluble iron salt composition. Obtained. Table 1 shows the mass ratio of iron and sodium detected from the obtained water-insoluble iron salt composition and the composition ratio of the fatty acid component.
比較例１
ナトリウム量の調整を実施せず、造塩後の遠心分離により得られた固相部をイオン交換水中に再懸濁して１０質量％ピロリン酸第二鉄組成物８０ｋｇを得て、さらに大豆由来の酵素分解レシチン（サンレシチンＬ：太陽化学社製）を０．２ｋｇ添加した以外は実施例１と同様に調製して、水不溶性鉄塩組成物を得た。得られた水不溶性鉄塩組成物から検出された鉄とナトリウムとの質量比、および脂肪酸成分の組成割合を表１に示す。
Comparative Example 1
Without adjusting the amount of sodium, the solid phase part obtained by centrifugation after salt formation was resuspended in ion-exchanged water to obtain 80 kg of a 10% by mass ferric pyrophosphate composition. A water-insoluble iron salt composition was obtained in the same manner as in Example 1 except that 0.2 kg of enzymatically decomposed lecithin (San lecithin L: Taiyo Kagaku Co., Ltd.) was added. Table 1 shows the mass ratio of iron and sodium detected from the obtained water-insoluble iron salt composition and the composition ratio of the fatty acid component.
比較例２
１０質量％ピロリン酸第二鉄組成物８０ｋｇに、大豆由来の酵素分解レシチン（サンレシチンＬ：太陽化学社製）を０．２ｋｇ添加した以外は実施例２と同様に調製して、水不溶性鉄塩組成物を得た。得られた水不溶性鉄塩組成物から検出された鉄とナトリウムとの質量比、および脂肪酸成分の組成割合を表１に示す。
Comparative Example 2
A water-insoluble iron was prepared in the same manner as in Example 2 except that 0.2 kg of enzyme-derived lecithin derived from soybean (San lecithin L: manufactured by Taiyo Chemical Co., Ltd.) was added to 80 kg of 10 mass% ferric pyrophosphate composition. A salt composition was obtained. Table 1 shows the mass ratio of iron and sodium detected from the obtained water-insoluble iron salt composition and the composition ratio of the fatty acid component.
比較例３
１０質量％ピロリン酸第二鉄組成物８０ｋｇに、菜種由来の酵素分解レシチン（太陽化学社製）を０．２ｋｇ添加した以外は比較例１と同様に調製して、水不溶性鉄塩組成物を得た。得られた水不溶性鉄塩組成物から検出された鉄とナトリウムとの質量比、および脂肪酸成分の組成割合を表１に示す。
Comparative Example 3
A water-insoluble iron salt composition was prepared in the same manner as in Comparative Example 1 except that 0.2 kg of rapeseed-derived enzyme-degraded lecithin (manufactured by Taiyo Kagaku Co.) was added to 80 kg of a 10 mass% ferric pyrophosphate composition. Obtained. Table 1 shows the mass ratio of iron and sodium detected from the obtained water-insoluble iron salt composition and the composition ratio of the fatty acid component.
比較例４
１０質量％ピロリン酸第二鉄組成物８０ｋｇに、大豆由来の酵素分解レシチン（サンレシチンＬ：太陽化学社製）を０．２ｋｇ、およびデカグリセリンオレイン酸エステル（サンソフトＱ−１７Ｙ：太陽化学社製）を０．２ｋｇ、デカグリセリンモノステアリン酸エステル（サンソフトＱ−１８Ｙ：太陽化学社製）を０．９ｋｇ添加した以外は比較例１と同様に調製して、水不溶性鉄塩組成物を得た。得られた水不溶性鉄塩組成物から検出された鉄とナトリウムとの質量比、および脂肪酸成分の組成割合を表１に示す。
Comparative Example 4
80 kg of 10 mass% ferric pyrophosphate composition, 0.2 kg of soybean-derived enzyme-degraded lecithin (Sun lecithin L: manufactured by Taiyo Chemical Co., Ltd.), and decaglycerin oleate (Sunsoft Q-17Y: Taiyo Chemical Co., Ltd.) Manufactured in the same manner as in Comparative Example 1 except that 0.2 kg of decaglycerin monostearate ester (Sunsoft Q-18Y: manufactured by Taiyo Kagaku Co., Ltd.) was added to prepare a water-insoluble iron salt composition. Obtained. Table 1 shows the mass ratio of iron and sodium detected from the obtained water-insoluble iron salt composition and the composition ratio of the fatty acid component.
風味の評価
各実施例、比較例の水不溶性鉄塩組成物について、訓練された１０名の専門パネラーにより、鉄味、塩味の強さについて７段階評価を実施し、平均点を算出した。
中力小麦粉７５０ｇ、タピオカ澱粉２５０ｇ、食塩１０ｇ、及びかん水５ｇに各実施例、比較例の水不溶性鉄塩組成物２ｇを添加し、水３７０ｇを加えて１０分間混捏して麺生地を調製した。この麺生地を複合機により複合、圧延して厚さ１．１ｍｍの麺帯にした後、１８番の丸の切刃を用いて麺線に切り出した。切り出した麺線を温度１００℃の蒸気で２分３０秒蒸熱処理した後、９０℃で５分間、さらに続いて１３０℃で５分間熱風乾燥してノンフライ即席麺を得た。ノンフライ即席麺７０ｇに熱湯３５０ｍｌを注ぎ、５分間かけて復元させた後、雑味の強さについて７段階評価を実施し、平均点を算出した。また、同様に調製されたノンフライ即席麺における風味全体の総合的な評価を５段階評価で実施し、平均点を算出した。結果を表１に示す。
＜鉄味、塩味、雑味＞
１点（極めて弱い）
２点（弱い）
３点（やや弱い）
４点（普通）
５点（やや強い）
６点（強い）
７点（極めて強い）
＜総合評価＞
１点（悪い）
２点（やや悪い）
３点（普通）
４点（良好）
５点（極めて良好）
Evaluation of Flavor About the water-insoluble iron salt composition of each Example and the comparative example, seven expert panelists trained and evaluated the strength of iron taste and salty taste, and calculated the average score.
Noodle dough was prepared by adding 2 g of the water-insoluble iron salt composition of each example and comparative example to 750 g of medium-strength wheat flour, 250 g of tapioca starch, 10 g of salt water, and 5 g of brine, adding 370 g of water and kneading for 10 minutes. This noodle dough was compounded and rolled by a complex machine to form a noodle strip having a thickness of 1.1 mm, and then cut into noodle strings using a number 18 round cutting blade. The cut noodle strings were steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds, and then dried with hot air at 90 ° C. for 5 minutes and then at 130 ° C. for 5 minutes to obtain non-fried instant noodles. After pouring 350 ml of hot water into 70 g of non-fried instant noodles and restoring over 5 minutes, 7-level evaluation was performed on the strength of the miscellaneous taste, and the average score was calculated. Moreover, comprehensive evaluation of the whole flavor in the non-fried instant noodle prepared similarly was implemented by five-step evaluation, and the average score was computed. The results are shown in Table 1.
<Iron taste, salty taste, miscellaneous taste>
1 point (very weak)
2 points (weak)
3 points (slightly weak)
4 points (normal)
5 points (somewhat strong)
6 points (strong)
7 points (extremely strong)
<Comprehensive evaluation>
1 point (bad)
2 points (somewhat bad)
3 points (normal)
4 points (good)
5 points (very good)
実施例１、２、比較例３より、鉄／ナトリウムの質量比が高いほど、鉄味および塩味が抑制され、飲食品等に配合した際の雑味が少なく、飲食品等の風味全体の総合的な評価が良いことがわかる。また、実施例２〜４、比較例２より、上記脂肪酸組成の質量比が低いほど、鉄味が抑制され、飲食品等に配合した際の雑味が少なく、飲食品等の風味全体の総合的な評価が良いことがわかる。 From Examples 1 and 2 and Comparative Example 3, as the mass ratio of iron / sodium is higher, iron taste and salty taste are suppressed, and there is less miscellaneous taste when blended in food and drink, etc., and overall flavor of food and drink etc. It can be seen that the general evaluation is good. In addition, from Examples 2 to 4 and Comparative Example 2, the lower the mass ratio of the fatty acid composition, the lower the iron taste, the less miscellaneous taste when blended into foods and drinks, and the overall flavor of foods and drinks. It can be seen that the general evaluation is good.
処方例１：鉄配合清涼飲料
イオン交換水７５０ｍＬに果糖ブドウ糖液糖１００ｇ、クエン酸２．０ｇ、クエン酸ナトリウム０．５ｇ、実施例１で得られた水不溶性鉄塩組成物１．０ｇ、及び香料を適量添加し、混合後、イオン交換水を添加して１０００ｍＬに調整した後、１００ｍＬずつ瓶に詰め、９０℃で１０分間加熱殺菌を行い、鉄配合清涼飲料を調製した。
Formulation Example 1: Iron-containing soft drink 750 mL of ion-exchanged water, 100 g of fructose-glucose liquid sugar, 2.0 g of citric acid, 0.5 g of sodium citrate, 1.0 g of the water-insoluble iron salt composition obtained in Example 1, and An appropriate amount of a fragrance was added, mixed, and then ion-exchanged water was added to adjust the volume to 1000 mL, and then 100 mL was packed in a bottle and heat sterilized at 90 ° C. for 10 minutes to prepare an iron-containing soft drink.
処方例２：鉄配合乳飲料
実施例１で得られた水不溶性鉄塩組成物１．０ｇをイオン交換水８８０ｍＬに溶解させ、脱脂粉乳８９ｇを添加してホモミキサーで均質化した。その後、生クリーム２８．６ｇを加え、混合後、イオン交換水を添加して１０００ｍＬに調整した後、２００ｍＬずつ瓶に詰め、６３℃で３０分間の殺菌処理をして、鉄配合乳飲料を調製した。
Formulation example 2: Iron-containing milk beverage 1.0 g of the water-insoluble iron salt composition obtained in Example 1 was dissolved in 880 mL of ion-exchanged water, and 89 g of skim milk powder was added and homogenized with a homomixer. Then, after adding 28.6 g of fresh cream, mixing, adding ion-exchanged water and adjusting to 1000 mL, 200 mL each was packed in a bottle and sterilized at 63 ° C. for 30 minutes to prepare an iron-containing milk beverage did.
処方例３：鉄配合クッキー
小麦粉１００ｇ、マーガリン６０ｇ、粉糖４０ｇ、粉塩１ｇ、ベーキングパウダー１．６ｇ、全卵３０ｇ、水１０ｇ、及び実施例１で得られた水不溶性鉄塩組成物を０．２ｇ添加し、均一に混合し、クッキー生地とする。型抜き後、１８０℃、１１〜１２分焼成し、鉄配合クッキーを調製した。
Formulation Example 3: Cookies containing iron 100 g of wheat flour, 60 g of margarine, 40 g of powdered sugar, 1 g of powdered salt, 1.6 g of baking powder, 30 g of whole egg, 10 g of water, and 0 of the water-insoluble iron salt composition obtained in Example 1 Add 2g and mix evenly to make a cookie dough. After die cutting, it was baked at 180 ° C. for 11-12 minutes to prepare an iron-containing cookie.
処方例４：鉄配合錠剤
実施例１で得られた水不溶性鉄塩組成物０．５ｇ、結晶セルロース１０ｇ、トウモロコシデンプン２７．５ｇ、乳糖６５ｇ、及びヒドロキシプロピルセルロース６．５ｇを混合し、顆粒化した。この顆粒化物にステアリン酸マグネシウム２．０ｇを加え、均一に混合し、この混合物をロータリー式打錠機を用いて加圧成形して一錠が１３０ｍｇの鉄配合錠剤を調製した。
Formulation example 4: Iron-containing tablet 0.5 g of the water-insoluble iron salt composition obtained in Example 1, 10 g of crystalline cellulose, 27.5 g of corn starch, 65 g of lactose, and 6.5 g of hydroxypropyl cellulose are mixed and granulated. did. To this granulated product, 2.0 g of magnesium stearate was added and mixed uniformly. The mixture was pressure-molded using a rotary tableting machine to prepare an iron-containing tablet having 130 mg per tablet.
本発明は、前記の実施態様及び実施例によりなんら限定されるものではない。本発明の要旨を逸脱しない範囲において種々の実施態様を取り得る。 The present invention is not limited in any way by the above-described embodiments and examples. Various embodiments can be taken without departing from the scope of the present invention.
本発明は、飲食品や医薬組成物などの鉄強化において有用である。 The present invention is useful in iron fortification of foods and drinks and pharmaceutical compositions.
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