Method of manufacturing iron-fortified beverage

Abstract: The method of manufacturing either aqueous solution of lactoferin, iron preparation and sodium bicarbonate, or aqueous solution of iron lactoferrin; and adjusting its electric conductivity (ΩmS/cm) and its hydrogen ion concentration (pH) so that it meets the conditions provided by the formulae that follow; pasteurizing by heat; and manufacturing iron-fortified beverage using above materials; and having high bioavailability of iron and maintaining physiological functions of lactofe-rrin. logΩ≦-0.917 pH>7.9

Description: Background of the Invention The present invention relates to a method of manufacturing iron-fortified beverage; particularly a method of manufacturing iron-fortified bevarage containing lactoferrin capable of binding iron. Description of the Prior Art The iron recommended daily allowance of women over thirteen years old is 12mg. However, according to Japan national nutrition survey in 1987, average iron intake is 10.6mg/day on the adult women and 8.0 mg/day on the high school girl, therefore, it is thought that the iron intake has a tendency to be deficient on the women, especially on the young women. Various iron-supplement foods are now on the market, but they can not be employing generally owing to the form of beverage and the flavor. Well known iron-fortification materials are inorganic iron such as sodium ferrous citrate, ferrous pyrophosphate, ferrous sulfate and ferrous ammonium citrate and organic iron such as heme-iron. The inorganic irons are not desirable physiologically as iron-fortified ingredients, according to the reason of about only 5% of bioavailability at the digestive tract, the formation of insolubles associated with fitic acid or tannic acid in the digestive tract, the tendency of inhibitory absorption at the digestive tract due to incorporation of iron into dietary fibers and the care of side effect by the large intakes all at once. The inorganic iron is employed in various products owing to a good flavor and color in comparison with heme-iron. On the other hand, although the heme-iron is desirable on the physiological effect as the ingredient according to 25∼35% of bioavailability of iron and affecting hardly by other ingredients, a particular color and taste restrict the employment of heme-iron for foods. For example, since heme-iron shows a dark brown, the particular color must be masked by mixing with food ingredients of black color lines such as iron-fortified food with coffee-taste (Japanese laid Open Paten Application 64-85056) or with raw sugar taste (Japanese laid Open Patent Application 64-85057). Moreover, the employment for food was restricted further according to remaining flavor derived from blood of slaughtered animal of source of heme-iron. Recently developed is a hematopoietic preparation whose active ingredient is lactoferrin capable of binding iron, prepared by chelating ferric ion to lactoferrin separated from milk, and utilization of this hematopoietic preparation as ingredient for various food products and beverages has been proposed (Japanese laid Open Patent Application 63-22525). However, when hematopoietics described above are used by adding to beverages and dissolving, one problem here is that beverages are required to be pasteurized by heat, which destroys the three dimentional structure of lactoferrin and causes precipitation, depriving lactoferrin of its inherent physiological functions and, eventually, of its capability to chelate iron. Japanese Food Sanitation Law stipulates in its standards for processing soft drinks that they must be pasteurized; (1) by heat at 65°C for 10 minutes, or by a method with equivalent effect, if the drink's pH is lower than 4.0, (2) by heat at 85°C for 30 minutes, or by a method with equivalent effect, if the drink's pH is 4.0 to 4.6 ,(3) by heat at 120°C for 4 minutes, or by a method with equivalent effect, if the drink's pH is more than 4.6, aqueous activity is more than 0.96 , and storage at room temperature, (4) by heat at 85°C for 30 minutes, or by a method with equivalent effect, if the drink's pH is more than 4.6, aqueous activity is more than 0.96 , and storage at lower than 10°C If a protein, such as a liquid of egg white protein is, however, heated under given conditions of pH and electric conductivity as described in JP-A-61.265 053 a denatured protein, i. e. a denatured egg white protein results. Davidson and Lonnerdal (Am. J. Physiol. 257: G930-G934, 1989) has reported that the lactoferrin heated in boiling water at pH4.0 for 2 minutes has the same capacity on the iron binding with fresh lactoferrin. However, since actual foods have a high salt concentration, the lactoferrin can not be escaped to inactivation even if the pH was adjusted to acidic. Further, according to EP-A-0 364 912 (page 4 line 55 to page 5 line 1) an iron-reinforced beverage can be prepared by dissolving lactoferrin, an iron agent and sodium bicarbonate in water to form an aqueous solution, adjusting the ionic strenght of the aqueous solution to a certain level, and thermally pasteurizing the aqueous solution. Summary of the Invention An object of the present invention relates to the method of manufacturing beverages that contain iron bound lactoferrin, which fortifies iron and which has high bioavailability of iron from the intestinal tract. Another object of the present invention relates to the method of manufacturing beverages that contain iron-bound lactoferrin, which fortifies iron and which maintaines physiological function of lactoferrin. Yet another object of the present invention relates to the method of manufacturing beverages that contain iron-bound lactoferrin, which fortifies iron and which has good flavor. These objects of the present invention are achieved by: preparing either aqueous solution of lactoferrin, iron preparation and sodium bicarbonate, or aqueous solution of iron lactoferrin; and adjusting its electric conductivity (Ω[1/10 Ω⁻¹m⁻¹ (mS/cm)]) and its hydrogen ion concentration (pH) so that it meets the conditions provided by the formulae that follow; pasteurizing by heat; and then preparing iron-fortified beverage using above materials. logΩ ≦ -0.917 pH > 7.9 Brief Description of the Drawings Figure 1 indicates the relationship between the heat stability of lactoferrin, pH and electric conductivity. Figure 2 shows changes of blood hemoglobin [Hb] level with the passage of days when the beverage of the present invention is given, together with the results of control. Figure 3 likewise shows the changes of hematocrit [Ht] level with the passage of days. Figure 4 likewise shows the change of the number of red blood cells [RBC] with the passage of days. Detailed Description of Preferred Embodiments Lactoferrin, used along with iron preparation in the present invention, is a glycoprotein capable of binding iron, which exists in exocrine such as milk and is a nutritionally and pharmacologically important milk protein. Several methods to separate and purify lactoferrin have been known, including the method of using ion exchange resin (Gordon et al., Biochim. Biophys. Acta, 60: 410-411, 1962), the method adopting heparin-affinity chromatography (Blockerg et al., FEBS Lett., 109: 180, 1980), the method that uses affinity column immobilized with anti-lactoferrin monoclonal antibody (Laid Open Patent Application 61-145200), and the one using sulfuric esterified carrier (Laid Open Patent Application 63-255300). As long as lactoferrin is not denatured and is capable of binding iron, it obtained by any method may be used in the present invention. In the present invention, either a mixed solution of lactoferrin, iron preparation and sodium bicarbonate or aqueous solution of iron lactoferrin is prepared, added other beverage ingredients and adjusted to meet the conditions of the following formulae, after which it is pasteurized by heat. Iron-fortified beverage was manufactured by the utilizations of these preparations as the raw materials. log Ω ≦ -0.917 pH > 7.9 If the solution with all dissolved ingredients does not satisfy the formulae indicated above, then the aqueous solution of lactoferrin is adjusted to meet the electric conductivity and the pH condition and pasteurized by heat. The remained ingredients were separately pasteurized by heat. The resultant both solutions were mixed in a sterilized tank and filled in containers to provide iron-fortified beverage. Thus adjusting the electric conductivity according to each pH of the solution cantaining lactoferrin and then pasteurized by heat prevents denaturation of lactoferrin and maintains the functions. The relationship between lactoferrin's iron-binding capacity, lactoferrin aqueous solution's electric conductivity and pH is shown in Figure 1. Namely, the aqueous solution either containing lactoferrin, iron preparation and sodium bicarbonate or containing iron-lactoferrin is prepared. The said solution was adjusted with acetate buffer, phosphate buffer or glycine buffer to pH 2∼9, and to electric conductivity of 0 to 5 Ω⁻¹m⁻¹ (0∼50 mS/cm), and heated at 60∼120°C and tested the heat stability of lactoferrin or iron-lactoferrin. The lactoferrin or iron-lactoferrin was used as a concentration of 1%. The heat stability of stable or not was tested by deciding criterion of measurement on iron binding capability. The result obtained under the heating temperature higher than 60°C, in spite of the concentration of lactoferrin or iron-lactoferrin was shown in Figure 1. Namely, when the solution is pH < 5, in the range of when the solution is 5 ≦ pH ≦ 7.9 in the range of when the solution is pH > 7.9 in the range of log Ω ≦ -0.917 it was found that the lactoferrin in the solution is stable in the above range . If the heating temperature is lower than 60°C, lactoferrin does not denature in the range of pH and electric conductivity of usual beverage and there is no need to adjust the electric conductivity, if the said temperature is 60°C or higher and the electric conductivity does not satisfy the requirements indicated on the said formulae, lactoferrin will lose some of its iron -binding capacity or may precipitate. Therefore, to pasteurize lactoferrin aqueous solution by heat, it is necessary to adjust to the electric conductivity which satisfy the requirements indicated on the said formulae. In the present invention, desirable content of lactoferrin in beverage is 0.1 ∼6% ( or 0.1∼6g/100ml). This lactoferrin content in the beverage is based on the supply of iron that coexists. As 1g of lactoferrin supplies 1.5mg of iron because of its iron-binding capacity, a lactoferrin content of less than 0.1% in the beverage means an iron supply of 0.15 mg /100ml, which makes the beverage impractical as iron supplier since it is necessary to drink 700 ml or more /day to supply iron comparable to 1.0 mg of iron that is generally known to be excreted daily. On the other hand, if lactoferrin content is more than 6% in the beverage, problems of processing arises because of increased viscosity and longer time needed to dissolve the greater amount of lactoferrin. The lactoferrin content of 6% means an iron content of 9 mg/100g beverage, which offers sufficient iron supply considering the high absorption ratio of iron lactoferrin. The lactoferrin concentration of less than 6% is desirable. Then, it is desirable that the iron preparation or iron lactoferrin used in the present invention account for 0.15-12.0mg as iron /100ml of beverage. If the content of iron is below 0.15 mg, one has to drink 700 ml or more the beverage in order to take iron comparable to 1.0 mg iron excreted per day. On the other hand, iron content of more than 12.0 mg causes bitterness peculiar to iron, making the product unsuitable as a drink. Examples The examples that follow illustrates the present invention. Example 1 Preparation of lactoferrin: Ten liters of sulfuric esterified Chitopearl(brand name), cross-linked chitosan available on the market, with sulfuric anhydride in the usual manner was filled in a column of 32 cm in diameter and 200 cm long, to which 500 liters skimmed milk was passed through at a flow rate of 200 liters per hour. After washing the column with 50 liters of 0.3M sodium chloride aqueous solution,lactoferrin adsorbed by the column was eluted with 30 liters of 1.0M sodium chloride aqueous solution. The lactoferrin solution thus obtained was desalted with small ED unit(TS-210, by Tokuyama Soda), after which it was concentrated to 10 times the original solution with UF unit (DB-2, by Amikon) and was freeze-dried. The amnount of lactoferrin thus collected was 6 g, with measured purity of 95%. Amount of iron bound by the lactoferrin was measured to be 0.2 mg Fe/g of protein, and lactoferrin's iron-binding capacity was confirmed to be 98%. Preparation of a bevarage containing iron: Solution containing lactoferrin and iron was prepared according to the following formulae: 〈Combination〉 lactoferrin 600g sodium bicarbonate 86g ferric chloride hexahydrate 10g The above ingredients were dissolved in water to make 50 liters solution. The pH and electric conductivity of the said solution are 0.75 and 0.19 Ω⁻¹m⁻¹ (7.5 and 1.9mS/cm) respectively. Therefore, when the said solution was heated the lactoferrin will be denatured according to the no-satisfaction of the requirements indicated in the said formulae. Therefore, after the said solution was diafiltered to eliminate low molecular ions and was adjusted to the electric conductivity of 0.01 Ω⁻¹m⁻¹ (0.12) or lower, sucrose of 10000g, sodium citrate of 16g, flavor of 100g, frozen concentrated juice (Brix degree 45 x 5 concentration) of 7000g were added. Aqueous water was finaly added to make 100 liters. The resultant solution indicated pH of 3.7 and electric conductivity of 0.16 Ω⁻¹m⁻¹ (1.6mS/cm) and satisfied the said requirements in which the solution can be pasteurized by heat. The solution was pasteurized by using plate heat exchanger ( at 93°C for 2 to 3 seconds ), bottled, held upside down for 20 seconds and cooled to obtain final iron-fortified beverage product. The resultant beverage (iron content of 2.4 mg per 100ml) had excellent taste and appearance. Example 2 Using lactoferrin prepared as in Example 1, solution containing lactoferrin and iron (solution A), and solution of beverage ingredients (solution B) were prepared according to the following formulae: Solution A lactoferrin 600g sodium bicarbonate 86g ferric chloride hexahydrate 10g The above ingredients were dissolved in water to make 50 liters solution. Solution B sodium ferrous citrate 48g sucrose 9200g whole milk powder 800g skim milk powder 1000g parched coffee extract 2200g table salt 30g sodium bicarbonate 50g sugar ester 50g flavors 100g The ingredients were dissolved in water to make 50 liters solution. The solution A was diafiltrated to eliminate low molecular ions and was adjusted to the electric conductivity of 0.012 Ω⁻¹m⁻¹ (0.12mS/cm) or lower. Under this condition, if the solution A and B was mixed, the mixture indicates pH6.5 and electric conductivity of 0.55 Ω⁻¹m⁻¹ (5.5mS/cm). Therefore, lactoferrin may be denatured by heating because of the no-satisfication of requirements of the said formulae. Therefore, it is necessary to pasteurize separately the solution A and the solution B. The solution A was pasteurized by heat which was held at 93°C for 2 to 3 seconds with plate heat exchanger and cooled ( to 5 ∼ 10 °C), after which it was stored in the sterilized tank. The solution B was treated with a homogenizer (homogenizing presure 1.57 x 10⁷ Pa (160kg/cm²)) and then also pasteurized by heat (held at 120°C for 2∼3 seconds) with plate heat exchanger and cooled (to 5∼10°C), after which it was added to the above described solution A in the tank and mixed. The mixed solution was then filled in sterillized cartons in an aseptic room to obtain iron-fortified beverage. The beverage thus obtained (pH5.5, iron-content 5.8 mg/100ml) was also excellent in flavor. Example 3 Preparation of iron-lactoferrin: The sulfonated Chitopearl used in the Example 1 was regenerated by passing of 1.0M sodium chloride aqueous solution and then of enough aqueous solution. Ten liters of this regenerated Chitopearl and 1,000 liters cheese whey were mixed under stirring for one hour, after which this slurry was washed with 50 liters of 0.3M sodium chloride aqueous solution. Then lactoferrin adsorbed by this slurry was eluted with 1.0M sodium chloride aqueous solution. After adding 500 mg ferric chloride, the lactoferrin solution thus obtained was passed through ion-exchange desalting resin to eliminate excess iron, and was spray-dried to obtain 48g of iron-saturated bovine lactoferrin. The collected bovine lactoferrin had purity of 95% with iron content measuring 1.3mg Fe/g of protein. Iron saturation was confirmed to be at least 93%. Preparation of iron-fortified beverage: Using iron lactoferrin thus obtained, iron-fortified beverage was prepared by the following formulae: Combination: (g) iron-lactoferrin 600 sucrose 11,000 flavors 100 sodium ferrous citrate 16 frozen fruit juice concentrate(Brix degree 45) 12000 The above ingredients were dissolved in water to make 100 liters solution. This iron-fortified beverage was then heated in a jacket tank to pasteurize at 70°C for 15minutes, followed by filling in sterilized bottles to obtained iron-fortified product. The iron-fortified beverage thus obtained was excellent taste and appearance ( pH3.3, electric conductivity 0.436 Ω⁻¹m⁻¹ (4.36mS), iron content of 2.5mg/100ml ). Example 4 Using iron lactoferrin prepared as in Example 3, iron lactoferrin solution was made according to the following formulae. Combination iron lactoferrin 600g sodium bicarbonate 5g flavors 100g natural colour 10g The above ingredients were dissolved in deionized water to make 100 liters solution and pasteurized. This solution thus obtained had pH 8.0 and electric conductivity of 0.01 Ω⁻¹m⁻¹ (0.1mS/cm), then pasteurized by using plate heat exchanger at 93°C for 3 minutes, and cooled to obtain iron-fortified beverage product. Example 5 This example shows the changes in lactoferrin activity during the production process of Example 2, measured by immunological method utilizing complement fixation reaction. Table 2 shows the result. Measurement taken Ratio of Activity before mixing 100 after diafiltration 98 after pasteurization by heat 90 in finished product 89 As shown in Table 2, activity of lactoferrin in finished product was 11% lower compared with lactoferrin before mixing, but the difference has no practical effect on the physiological function of lactoferrin. Example 6 This example shows the effect of iron-fortified beverage in the recovery from anemia. Six-weeks-old Wistar rats, made anemic (hemoglobin [Hb]concentration: 8g/100ml blood or below) by feeding with iron-eliminated feed (0.25 mg iron/100g feed) for 3 weeks, were divided into three groups so that their average Hb concentration approximates. The first group was given the beverage obtained in the Example 2 (iron content: 5.81 mg/ml); the second group, beverage prepared as in Example 2, except that lactoferrin was eliminated and sodium ferrous citrate was used as iron preparation, these two groups were fed with iron -eliminated feed add deionized water; the third, iron -eliminated feed and deionized water only. Then, control group rats (non-anemia) were given market feed (20mg iron/100g) and deionized water during experiment, and each rat belonging to the group given the beverage of the present invention and to the group given the bevarage containing sodium ferrous citrate as iron preparation but not lactoferrin was given 0.86 ml beverage orally each day so that iron supply would be 50 µg/ rat /day. Every two weeks since the rats began to get iron preparation, their blood was drawn to measure hemoglobin [Hb] concentration, hematocrit[Ht] value and number of red blood cells [RBC]. The results of hemoglobin [Hb] concentration, hematocrit[Ht] value and number of red blood cells [RBC] are shown in Figure 2, 3 and 4 respectively. As seen in each figure, the data of the group given the iron-fortified beverage of the present invention shown in Example 1 were equivalent to the group given market feed containing iron, show its significant capability to recover from anemia. It was also clear that the group of rats given beverage that contains sodium ferrous citrate as iron preparation but not lactoferrin show little recovery from anemia even after 70 days. Therefore, the present invention makes it possible to obtain an iron-fortified beverage, of which iron is absorbed from the digestive tract at a high bioavailability, and which retains physiological functions of lactoferrin that coexists with iron.

Claims: A method for manufacturing iron-fortified beverage comprising preparing either an aqueous solution of lactoferrin, iron preparation and sodium bicarbonate, or an aqueous solution of iron lactoferrin, if wanted with other beverage ingredients; and adjusting its electric conductivity (Ω [1/10 Ω⁻¹m⁻¹ (mS/cm)] and its hydrogen ion concentration (pH) such that it meets the conditions provided by the following formulae; pasteurizing by heat; and then manufacturung iron-fortified beverage with the use of the above mentioned materials: log Ω ≦ (2.96/pH) + 0.64 pH < 5 log Ω ≦ (29.37/pH) - 4.62 5 ≦ pH ≦ 7.9 log Ω ≦ - 0.917 pH > 7.9 The method of manufacturing iron-fortified beverage according to claim 1, comprising preparing either aqueous solution of lactoferrin, iron preparation and sodium bicarbonate, or aqueous solution of iron lactoferrin; and adjusting its electric conductivity (Ω [1/10 Ω⁻¹m⁻¹ (mS/cm)] and its hydrogen ion concentration (pH) so that it meets the conditions provided by the formulae that follow and pasteurizing by heat; and on the other hand pasteurizing the solution of other beverage ingredients by heat and mixing the both solutions and then manufacturing iron-fortified beverage using above materials. log Ω ≦ (2.96/pH) + 0.64 pH < 5 log Ω ≦ (29.37/pH) - 4.62 5 ≦ pH ≦ 7.9 log Ω ≦ -0.917 pH > 7.9 The method of manufacturing of iron-fortified beverage according to claim 1 or 2, comprising using the amount of lactoferrin which is accounted for 0.1 to 6 g as lactoferrin/100 ml of iron fortified beverage. The method of manufacturing of iron-fortified beverage according to any of the preceding claims, comprising using the amount of iron which is accounted for 0.15 to 12.0 mg. as iron/100 ml of iron-fortified beverage.

Inventors: DOUSAKO SHUN-ICHI, TANAKA MAKI, TATSUMI KIYOSHI, TOJIMA TEICHI, DOUSAKO, SHUN-ICHI, TANAKA, MAKI, TATSUMI, KIYOSHI, TOJIMA, TEICHI
Applicants: SNOW BRAND MILK PROD CO LTD, SNOW BRAND MILK PRODUCTS CO., LTD.
Application year: 1991
Main classification: A23L2
IPC codes: A61K38, A23L1, A23L2, A61P7, A61K33, A23J3, C07K14