Composition for eating and drinking

Abstract

To provide a composition for eating and drinking having improved palatability of iron.SOLUTION: Blending (A) iron with (B) at least one water-soluble polysaccharide selected from psyllium and glucomannan and (C) at least one selected from vitamin and calcium improves the taste of iron, achieving a composition for eating and drinking with comprehensively high palatability.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an edible composition that improves the taste of iron-containing substances. [Background technology]

[0002] Iron is one of the essential micronutrients for maintaining life, and is distributed mainly in hemoglobin in red blood cells in blood, ferritin in the liver, and myoglobin in muscle tissue, and is involved in important functions such as transporting oxygen to body tissues and producing energy in cells. Therefore, it is known that a lack of iron in the body can cause symptoms such as anemia, gastrointestinal disorders, impaired thinking, and hypersensitivity.

[0003] For this reason, development of food and beverages containing iron has been promoted. However, iron has a poor palatability due to its unique taste and odor, and is not suitable for oral intake. To solve this problem, various studies have been conducted on ideas for masking or improving the taste and odor of iron. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2013-143934 A DISCLOSURE OF THEINVENTION [Problem to be solved by the invention]

[0005] An object of the present invention is to improve the palatability of an iron-containing food or drink composition. [Means for solving the problem]

[0006] The applicant conducted intensive research in light of the above problems and discovered that adding at least one water-soluble polysaccharide selected from psyllium and glucomannan, and at least one selected from vitamins and calcium to an iron-containing composition for consumption or consumption has an excellent effect of improving the palatability of the iron-containing composition, thereby arriving at the present invention.

[0007] The outline of the present invention is as follows. <1> A food or beverage composition comprising (A) iron, (B) at least one water-soluble polysaccharide selected from psyllium and glucomannan, and (C) at least one selected from vitamins and calcium. Effect of the Invention

[0008] By combining and blending at least one water-soluble polysaccharide selected from psyllium and glucomannan, and at least one selected from vitamins and calcium, with an iron-containing edible composition, the flavor is improved, and in particular, the mellowness, smoothness, aftertaste, and deliciousness are improved, making it possible to obtain an edible composition that is highly palatable. [Brief description of the drawings]

[0009] [Figure 1] FIG. 1 is a graph showing the results of sensory evaluation for Comparative Examples 2 and 4 and Example 1. [Diagram 2] FIG. 1 shows the results of sensory evaluation of Comparative Examples 2, 5, and Example 2. [Diagram 3] FIG. 1 shows the results of sensory evaluation for Comparative Examples 2, 6, and Example 3. [Figure 4] FIG. 1 shows the results of sensory evaluation for Comparative Examples 2 and 7 and Examples 4 and 5. [Diagram 5] FIG. 1 shows the results of sensory evaluation for Comparative Examples 3 and 4 and Example 6. [Figure 6] FIG. 1 shows the results of sensory evaluation for Comparative Examples 3 and 5 and Examples 7 and 8. [Figure 7] FIG. 1 shows the results of sensory evaluation for Comparative Examples 3, 6, and Example 9. [Figure 8] FIG. 1 shows the results of sensory evaluation for Comparative Examples 3 and 7 and Examples 10 and 11. [Figure 9] FIG. 1 shows the results of sensory evaluation for Comparative Examples 2 to 4, 6, and 7, and Example 12. [Figure 10] FIG. 1 shows the results of sensory evaluation for Comparative Examples 2, 3, and 5 to 7, and Example 13. BEST MODE FOR CARRYING OUT THEINVENTION

[0010] The composition for food or drink of the present invention will be described below. Note that the present invention is not limited to the following embodiments.

[0011] <Iron> Iron is one of the essential nutrients for maintaining life, and insufficient intake of iron is considered to be the main cause of anemia, gastrointestinal disorders, impaired thinking ability, and nervousness. Only one type of iron may be used, or two or more types may be mixed. As the iron, natural iron obtained by extraction and purification from plants, animals, seafood, minerals, etc., or iron synthesized using chemical or enzymatic reactions can be used. In addition, iron salts are preferable. Examples of iron salts include ferric chloride, ferric chloride, sodium ferrous citrate, ferrous citrate, ammonium ferrous citrate, ferrous gluconate, ferric oxide, sodium ferric chlorophyllin, ferrous lactate, ferric pyrophosphate, ferrous sulfate, ferrous sulfate, heme iron, etc., and sodium ferrous citrate is particularly preferable because it exhibits an excellent palatability improving effect. In addition, commercially available iron may be used.

[0012] The blending mass ratio of iron in the present invention is not particularly limited, but because it exerts an excellent effect of improving palatability, it is preferably 0.0001 to 50%, more preferably 0.001 to 25%, even more preferably 0.05 to 10%, and particularly preferably 0.01 to 2.5% in the food and beverage composition.

[0013] The intake amount of iron in the dietary composition of the present invention is not particularly limited, but since it exerts an excellent effect of improving palatability, it is preferable to take the amount of the active ingredient per day to be 0.0001 mg to 20 mg / day, more preferably 0.001 mg to 17.5 mg / day or more, and particularly preferably 0.05 mg to 15 mg / day or more. When the dietary composition of the present invention is a powdered drink and is taken by suspending it in water, or when the dietary composition of the present invention is a drink and contains water, it is preferable that the iron content is 0.0001 to 20 mg per 100 mL of water, and particularly preferably 0.0003 to 10 mg.

[0014] <Cyalume> Psyllium is a water-soluble polysaccharide contained in the seed coat of Plantago ovata (also known as Indian plantain), a plant of the Plantaginaceae family. Psyllium can be produced by a conventional method. Psyllium can be in various forms such as liquid, powder, granule, solid, and paste, and in the present invention, powder is preferred because it exhibits a particularly excellent effect of improving palatability when combined with iron. Commercially available psyllium can also be used.

[0015] The blending mass ratio of iron to psyllium is not particularly limited, but is preferably 1:0.0001-100, more preferably 1:0.001-10, even more preferably 1:0.05-3, and particularly preferably 1:0.01-1.5, as this exhibits an excellent effect of improving palatability.

[0016] <Glucomannan> Glucomannan is a water-soluble polysaccharide having a structure in which D-glucose and D-mannose are bonded by β-1,4 bonding, with a glucose to mannose ratio of about 2:3. Glucomannan is contained in large amounts in, for example, cell walls of coniferous trees and konjac yam, and is also called konjac mannan because it is sometimes produced using konjac yam as a raw material. A conventionally known method can be used for producing glucomannan. Glucomannan can be in various forms such as liquid, powder, granule, solid, and paste, and in the present invention, powder is preferred because it exerts a particularly excellent palatability improving effect when combined with iron. Commercially available glucomannan can also be used.

[0017] The blending mass ratio of iron to glucomannan is not particularly limited, but is preferably 1:0.0001-100, more preferably 1:0.001-10, even more preferably 1:0.05-3, and particularly preferably 1:0.01-1.5, as this exerts an excellent effect of improving palatability.

[0018] <Vitamins> Examples of vitamins include vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B7, vitamin B9, vitamin B12, vitamin C (all water-soluble vitamins), vitamin A, vitamin D, vitamin E, and vitamin K (all fat-soluble vitamins), as well as vitamin B4, vitamin B8, vitamin B10, vitamin B11, vitamin B13, vitamin B14, vitamin B15, vitamin B16, vitamin B17, vitamin BH, vitamin BP, vitamin BT, vitamin BX, vitamin F, vitamin I, vitamin J, vitamin L1, vitamin L2, vitamin N, vitamin O, vitamin P, vitamin Q, vitamin S, vitamin T, vitamin U, and vitamin V (all vitamin-like substances), and fish liver oil. Only one type of vitamin may be used, or two or more types may be used. In addition, various vitamin salts may be used as vitamins. Examples of salts include sodium salts and hydrochlorides.

[0019] The vitamins of the present invention exhibit excellent palatability improving effects, and therefore are preferably vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B7, vitamin B9, vitamin B12, vitamin C, vitamin A, vitamin D, vitamin E, and vitamin K, more preferably the B vitamins, vitamin C, and vitamin D, and even more preferably vitamin B1, vitamin C, and vitamin D. Of vitamin B1, thiamine hydrochloride is particularly preferred, and as vitamin C, sodium ascorbate is particularly preferred.

[0020] The vitamins may be naturally derived vitamins obtained by extraction and purification from animals, plants, algae, microorganisms, etc., or may be synthesized by utilizing chemical or enzymatic reactions. In addition, commercially available vitamins may be used.

[0021] When the composition for food or drink of the present invention contains vitamins, the content of the vitamins is not particularly limited, but is preferably 0.0001 to 2000 parts by mass, more preferably 0.001 to 1500 parts by mass, and particularly preferably 0.01 to 1000 parts by mass, relative to 1 part by mass of iron, since they exert an excellent effect of improving palatability. However, when two or more kinds of vitamins are contained, the content is the total amount.

[0022] When the edible composition of the present invention contains vitamin B1 or a salt thereof, the content of vitamin B1 or a salt thereof is not particularly limited, but because it exhibits an excellent effect of improving palatability, it is preferably from 0.0001 to 1,000 parts by mass, more preferably from 0.001 to 750 parts by mass, and particularly preferably from 0.01 to 500 parts by mass, per part by mass of iron.

[0023] When vitamin C or a salt thereof is contained in the edible composition of the present invention, the content of vitamin C or a salt thereof is not particularly limited, but because it exhibits an excellent effect of improving palatability, it is preferably from 0.0001 to 2000 parts by mass, more preferably from 0.001 to 1500 parts by mass, and particularly preferably from 0.01 to 1000 parts by mass, per part by mass of iron.

[0024] When the food or beverage composition of the present invention contains vitamin D or a salt thereof, the content of vitamin D or a salt thereof is not particularly limited, but because it exhibits an excellent effect of improving palatability, it is preferably from 0.0001 to 100 parts by mass, more preferably from 0.0005 to 10 parts by mass, and particularly preferably from 0.001 to 2.5 parts by mass, per part by mass of iron.

[0025] <Calcium> Calcium is one of the important elements that constitute bones, and insufficient calcium intake is considered to be the main cause of osteoporosis and weakening of bones. Examples of calcium include various calcium salts and natural calcium. Examples of calcium salts include calcium citrate, calcium glycerophosphate, calcium gluconate, calcium glutamate, calcium silicate, calcium acetate, calcium hydroxide, calcium stearate, calcium carbonate, calcium bicarbonate, etc. Examples of natural calcium include calcium derived from living organisms such as coral calcium, scallop shell calcium, eggshell calcium, beef bone powder, and fish bone powder, and calcium derived from minerals such as limestone and dolomite. As calcium used in the present invention, calcium citrate, calcium silicate, calcium carbonate, coral calcium, scallop shell calcium, and eggshell calcium are preferred, and eggshell calcium is particularly preferred, because they have an excellent palatability improvement effect. In addition, only one type of calcium may be used, or two or more types may be mixed. As calcium, calcium derived from natural sources obtained by extraction and purification from animals, seafood, minerals, etc., or calcium synthesized using chemical or enzymatic reactions can be used. Moreover, commercially available calcium products may be used.

[0026] When calcium is contained in the food and beverage composition of the present invention, the content of calcium is not particularly limited, but since it exerts an excellent effect of improving palatability, it is preferably 0.0001 to 300 parts by mass, more preferably 0.001 to 200 parts by mass, and particularly preferably 0.01 to 100 parts by mass relative to 1 part by mass of iron. However, when two or more types of calcium are contained, the content is the total amount.

[0027] The composition for food and drink of the present invention may contain other ingredients in addition to (A) iron, (B) at least one water-soluble polysaccharide selected from psyllium and glucomannan, and (C) at least one material selected from vitamins and calcium. Examples of the other ingredients include dietary fiber such as water-soluble dietary fiber and insoluble dietary fiber, proteins, minerals other than vitamins and calcium, plants or processed plant products, animals or processed animal products, algae, and microorganisms such as lactic acid bacteria. In addition, sugars such as dextrin and starch, oligosaccharides, sweeteners, acidulants, nutritional supplements, stabilizers, lubricants, binders, gloss agents, thickeners, colorants, excipients, diluents, bulking agents, emulsifiers, food additives, and seasonings that are commonly used in the food industry can be mentioned as necessary. The content of these other ingredients can be appropriately selected depending on the form of the composition of the present invention.

[0028] The form of the composition for food and drink of the present invention is not particularly limited and can be any form. Specific forms include, for example, powder such as powder, granules, fine granules, tablets (chewable), spheres, capsules, caplets, liquids, and the like. Capsule-shaped compositions include soft capsules and hard capsules. Specific examples of liquid beverages include containerized beverages filled in PET bottles, cans, bottles, etc., and instant beverages to be dissolved in water (hot water), milk, fruit juice, green juice, etc. The composition of the present invention is preferably in a powder form such as powder, granules, fine granules, or liquid form, and is particularly preferably in a powdered beverage that is mixed with water, etc., dissolved or suspended to be used, which is excellent in stability as a composition and can be easily taken during meals, and unlike tablet or capsule forms, a large amount of the composition can be taken at one time, and the preference can be increased, which is preferable.

[0029] The edible composition of the present invention can be produced by a conventional method. When producing the edible composition of the present invention, the form of the raw material used is not particularly limited, and can be appropriately selected and used according to the form of the composition. For example, when obtaining a powdered or liquid composition such as powder, granules, or fine granules, (A) iron, (B) at least one material selected from psyllium and glucomannan, and (C) at least one material selected from vitamins and calcium may be used as they are, or may be used as a mixture with an excipient, a bulking agent, or the like. In addition, when obtaining a capsule-shaped edible composition, it may be used that has been dissolved or dispersed in advance in a solvent such as water or edible oil.

[0030] The viscosity of the food or beverage composition of the present invention (0.5 W / V% / 0.5% acetic acid aqueous solution, 20°C) is not particularly limited, but in order to exhibit an excellent effect of improving palatability, it is preferably 10 mPa·s or more and 20,000 mPa·s or less, and particularly preferably 15 mPa·s or more and 10,000 mPa·s or less. EXAMPLES

[0031] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to these examples.

[0032] 1. Production of food and beverage compositions The ingredients shown in Table 1 below were mixed uniformly to prepare a powdered beverage. In Table 1, the values ​​indicate mass (g). Powdered sodium ferrous citrate (product name: Sanferol (Mitsubishi Chemical Foods Corporation)) was used as iron. Powdered Plantago ovata seed coat powder (product name: Plantago ovata powder (Japan Powder Pharmaceuticals Co., Ltd.)) was used as salim. Powdered glucomannan derived from konjac root (product name: Rheox RS (Shimizu Chemical Co., Ltd.)) was used as glucomannan. As vitamin B1, powdered vitamin B1 hydrochloride (product name: Vitamin B1 Hydrochloride (Seiwa Co., Ltd.)) was used. As vitamin C, powdered L-sodium ascorbate (product name: L-Na Ascorbate (Seiwa Co., Ltd.)) was used. As vitamin D, powdered vitamin D3 (product name: Dry Vitamin D3 (Mitsubishi Chemical Foods Corporation)) was used. As calcium, powdered eggshell calcium (product name: ES Powder (Kewpie Egg Corporation)) was used.

[0033] [Table 1]

[0034] 2. Sensory evaluation (1) Sample preparation Each of the samples of Comparative Examples 1 to 7 and Examples 1 to 13 shown in Table 1 above was mixed with 200 mL of water to obtain a test sample.

[0035] Five healthy adults with ample experience in sensory testing were selected as subjects. A questionnaire was administered to these five subjects regarding the evaluation items in Table 2 below, and a sensory evaluation was conducted. Specifically, the other samples were compared with Comparative Example 1 as the standard (0 points), and scores of -3 to 3 points were given to each sample based on the following criteria. -3 points: Clearly inferior. -2 points: Inferior. -1 point: slightly inferior. 0 points: same as Comparative Example 1. 1 point: Slightly better or slightly improved. 2 points: Winning or improving. 3 points: A clear win or clear improvement.

[0036] [Table 2]

[0037] For each sample, the subjects' scores were averaged.

[0038] <Example 1> The results of Comparative Examples 1, 2, and 4 and Example 1 are shown in Table 3 and FIG.

[0039] [Table 3]

[0040] The evaluation results of palatability were considered for the cases where iron, psyllium, and vitamin B1 were used. As shown in Table 3 and Figure 1, when Comparative Example 1 containing only iron was used as a standard, Comparative Example 2 containing iron and psyllium and Comparative Example 4 containing iron and vitamin B1 had low values ​​in all items. On the other hand, Example 1 containing iron, psyllium, and vitamin B1 was highly rated in all evaluation items of mellowness, smoothness, aftertaste, and deliciousness, and it was found that a food and drink composition excellent in overall palatability was obtained.

[0041] <Example 2> The results of Comparative Examples 1, 2, and 5 and Example 2 are shown in Table 4 and FIG.

[0042] [Table 4]

[0043] The evaluation results of palatability were considered for the cases in which iron, psyllium, and vitamin C were used. As shown in Table 4 and Figure 2, when Comparative Example 1 containing only iron was used as the standard, Comparative Example 2 containing iron and psyllium and Comparative Example 5 containing iron and vitamin C had low values ​​in all items. On the other hand, Example 2 containing iron, psyllium, and vitamin C was highly rated in all evaluation items of mellowness, smoothness, aftertaste, and deliciousness, indicating that an edible or beverage composition with excellent overall palatability was obtained.

[0044] <Example 3> The results of Comparative Examples 1, 2, and 6 and Example 3 are shown in Table 5 and FIG.

[0045] [Table 5]

[0046] The evaluation results of palatability were considered for the cases where iron, psyllium, and vitamin D were used. As shown in Table 5 and FIG. 3, when Comparative Example 1 containing only iron was used as a reference, Comparative Example 2 containing iron and psyllium and Comparative Example 6 containing iron and vitamin D had low values ​​in all of the items of mellowness, smoothness, aftertaste, and deliciousness. On the other hand, Example 3 containing iron, psyllium, and vitamin D was highly rated in all of the evaluation items of mellowness, smoothness, aftertaste, and deliciousness, and it was found that a food and beverage composition with excellent overall palatability was obtained. Moreover, Example 3 was highly rated in the evaluation items of sweetness and bitterness compared to Comparative Examples 1, 2, and 6.

[0047] <Examples 4 and 5> The results of Comparative Examples 1, 2, and 7 and Examples 4 and 5 are shown in Table 6 and FIG.

[0048] [Table 6]

[0049] The evaluation results of palatability were considered for the cases where iron, psyllium, and calcium were used. As shown in Table 6 and FIG. 4, when Comparative Example 1 containing only iron was used as a reference, Comparative Example 2 containing iron and psyllium and Comparative Example 7 containing iron and calcium had low values ​​in all of the items of mellowness, smoothness, aftertaste, and deliciousness. On the other hand, Examples 4 and 5 containing iron, psyllium, and calcium were highly rated in all of the evaluation items of mellowness, smoothness, aftertaste, and deliciousness, and it was found that a food and beverage composition with excellent overall palatability was obtained. Moreover, Examples 4 and 5 were also highly rated in the evaluation items of sweetness and bitterness compared to Comparative Examples 1, 2, and 7.

[0050] <Example 6> The results of Comparative Examples 1, 3, and 4 and Example 6 are shown in Table 7 and FIG.

[0051] [Table 7]

[0052] The evaluation results of palatability were considered for the cases where iron, glucomannan, and vitamin B1 were used. As shown in Table 7 and Figure 5, when Comparative Example 1 containing only iron was used as a reference, Comparative Example 3 containing iron and glucomannan and Comparative Example 4 containing iron and vitamin B1 had low values ​​in all items. On the other hand, Example 6 containing iron, glucomannan, and vitamin B1 was highly rated in all evaluation items of mellowness, smoothness, aftertaste, and deliciousness, and it was found that a food and beverage composition with excellent overall palatability was obtained.

[0053] <Examples 7 and 8> The results of Comparative Examples 1, 3, and 5 and Examples 7 and 8 are shown in Table 8 and FIG.

[0054] [Table 8]

[0055] The evaluation results of palatability were considered for the cases in which iron, glucomannan, and vitamin C were used. As shown in Table 8 and Figure 6, when Comparative Example 1 containing only iron was used as a reference, Comparative Example 3 containing iron and glucomannan and Comparative Example 5 containing iron and vitamin C had low values ​​in all items. On the other hand, Examples 7 and 8 containing iron, glucomannan, and vitamin C were highly rated in all evaluation items of mellowness, smoothness, aftertaste, and deliciousness, and it was found that a food and beverage composition with excellent overall palatability was obtained.

[0056] <Example 9> The results of Comparative Examples 1, 3, and 6 and Example 9 are shown in Table 9 and FIG.

[0057] [Table 9]

[0058] The evaluation results of palatability were considered for the cases where iron, glucomannan, and vitamin D were used. As shown in Table 9 and FIG. 7, when Comparative Example 1 containing only iron was used as a reference, Comparative Example 3 containing iron and glucomannan, and Comparative Example 6 containing iron and vitamin D, had low values ​​in all of the items of mellowness, smoothness, aftertaste, and deliciousness. On the other hand, Example 9 containing iron, glucomannan, and vitamin D was highly rated in all evaluation items of mellowness, smoothness, aftertaste, and deliciousness, and it was found that a food and beverage composition with excellent overall palatability was obtained. In addition, Example 9 was also highly rated in the evaluation items of odor, sweetness, and bitterness compared to Comparative Examples 1, 3, and 6.

[0059] <Examples 10 and 11> The results of Comparative Examples 1, 3, and 7 and Examples 10 and 11 are shown in Table 10 and FIG.

[0060] [Table 10]

[0061] The evaluation results of palatability were considered for the cases where iron, glucomannan, and calcium were used. As shown in Table 10 and FIG. 8, when Comparative Example 1 containing only iron was used as a reference, Comparative Example 3 containing iron and glucomannan, and Comparative Example 7 containing iron and calcium, had low values ​​in all of the items of mellowness, smoothness, aftertaste, and deliciousness. On the other hand, Examples 10 and 11 containing iron, glucomannan, and calcium were highly rated in all evaluation items of mellowness, smoothness, aftertaste, and deliciousness, and it was found that a food and beverage composition with excellent overall palatability was obtained. In addition, Examples 10 and 11 were also highly rated in the evaluation items of sweetness and bitterness compared to Comparative Examples 1, 3, and 7.

[0062] <Example 12> The results of Comparative Examples 1 to 4, 6, and 7 and Example 12 are shown in Table 11 and FIG.

[0063] [Table 11]

[0064] The evaluation results of palatability were considered for the cases where iron, psyllium, glucomannan, vitamins, and calcium were used. As shown in Table 11 and Figure 9, when Comparative Example 1 containing only iron was used as a reference, Comparative Example 2 containing iron and psyllium, Comparative Example 3 containing iron and glucomannan, Comparative Example 4 containing iron and vitamin B1, Comparative Example 6 containing iron and vitamin D, and Comparative Example 7 containing iron and calcium had low values ​​in all items. On the other hand, Example 12 containing iron, psyllium, glucomannan, vitamin B1, vitamin D, and calcium was highly rated in all evaluation items of mellowness, smoothness, aftertaste, and deliciousness, and it was found that a food and drink composition with excellent overall palatability was obtained.

[0065] <Example 13> The results of Comparative Examples 1 to 3, 5 to 7 and Example 13 are shown in Table 12 and FIG.

[0066] [Table 12]

[0067] The evaluation results of palatability were considered for the cases where iron, psyllium, glucomannan, vitamins, and calcium were used. As shown in Table 12 and FIG. 10, when Comparative Example 1 containing only iron was used as a reference, Comparative Example 2 containing iron and psyllium, Comparative Example 3 containing iron and glucomannan, Comparative Example 5 containing iron and vitamin C, Comparative Example 6 containing iron and vitamin D, and Comparative Example 7 containing iron and calcium had low values ​​in all of the items of mellowness, smoothness, aftertaste, and deliciousness. On the other hand, Example 13 containing iron, psyllium, glucomannan, vitamin C, vitamin D, and calcium was highly rated in all evaluation items of mellowness, smoothness, aftertaste, and deliciousness, and it was found that a food and beverage composition with excellent overall palatability was obtained. In addition, Example 13 was also highly rated in the evaluation items of odor, sweetness, and bitterness compared to Comparative Examples 1 to 3 and 5 to 7.

[0068] From the above results, it was found that by combining and formulating at least one water-soluble polysaccharide selected from psyllium and glucomannan with at least one selected from vitamins and calcium, the unique taste and odor of iron can be significantly improved, resulting in a composition with excellent palatability.

[0069] Various embodiments of the present invention will be described below as examples, but the technical scope of the present invention is not limited to these.

[0070] <Production Examples 1 to 6> Iron, at least one water-soluble polysaccharide selected from psyllium and glucomannan, and at least one material selected from vitamins and calcium were mixed in the formulation shown in Table 11 below and charged into a fluidized bed granulator, mixed with air for several minutes, and granulated by spraying 60 L of water at 2000 mL per minute. The resulting granules were then sieved through a 30 mesh sieve to produce granules. When the resulting composition for food or drink was ingested, the taste and odor of iron were improved, and a composition with excellent overall palatability was obtained.

[0071] [Table 13]

[0072] <Production Examples 7 to 12> A powdered beverage was produced by mixing iron, at least one water-soluble polysaccharide selected from psyllium and glucomannan, and at least one vitamin and calcium homogeneously according to the composition shown in Table 12. When 3 g of the resulting composition for consumption was mixed with 150 mL of water and consumed, the taste and odor of iron were improved, and a composition with excellent overall palatability was obtained.

[0073] [Table 14]

[0074] <Production Examples 13 to 18> According to the composition shown in Table 13 below, iron, at least one water-soluble polysaccharide selected from psyllium and glucomannan, and at least one selected from vitamins and calcium were mixed uniformly and then coated with a coating containing gelatin and glycerin to produce soft capsules (300 mg per capsule). When the obtained composition for food or drink was ingested, the taste and odor of iron were improved, and a composition with excellent overall palatability was obtained.

[0075] [Table 15]

[0076] <Production Example 19 to Production Example 24> Iron, at least one water-soluble polysaccharide selected from psyllium and glucomannan, and at least one vitamin and calcium were mixed uniformly in the proportions shown in Table 14 below, and the mixture was filled into a coating containing gelatin to produce hard capsules (350 mg per capsule). When the obtained composition for consumption was ingested, the taste and odor of iron were improved, and a composition with excellent overall palatability was obtained.

[0077] [Table 16]

[0078] <Production Example 25 to Production Example 30> A liquid beverage was produced by mixing iron, at least one water-soluble polysaccharide selected from psyllium and glucomannan, and at least one vitamin and calcium homogeneously according to the composition shown in Table 15. When the resulting composition for consumption was ingested, the taste and odor of iron were improved, and a composition with excellent overall palatability was obtained.

[0079] [Table 17]

[0080] <Production Examples 31 to 36> Iron, at least one water-soluble polysaccharide selected from psyllium and glucomannan, and at least one selected from vitamins and calcium were mixed together in the proportions shown in Table 16 below, and then the mixture was homogeneously mixed and pressed into tablets using a tableting machine to produce tablets (250 mg per tablet). When the obtained composition for consumption was ingested, the taste and odor of iron were improved, and a composition with excellent overall palatability was obtained.

[0081] [Table 18] [Industrial Applicability]

[0082] According to the present invention, by containing (A) iron, (B) at least one water-soluble polysaccharide selected from psyllium and glucomannan, and (C) at least one selected from vitamins and calcium, the taste of the iron-containing food and beverage composition is improved, and in particular, the mellowness, smoothness, aftertaste, and deliciousness are improved, making it possible to obtain a highly palatable food and beverage composition.

Claims

[Claim 1] A composition for consumption, comprising (A) iron, (B) at least one water-soluble polysaccharide selected from psyllium and glucomannan, and (C) at least one selected from vitamins and calcium.

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