JPH09204A - Vegetable protein drink or food capable of readily absorbing calcium - Google Patents

Abstract

PURPOSE: To simply obtain a vegetable protein drink and food excellent in calcium absorption-promoting ability at a low cost. CONSTITUTION: This vegetable protein drink or food capable of readily absorbing calcium contains casein phosphopeptide(CPP) and a vegetable protein drink or food. A casein decomposed material having activity capable of solubilizing calcium, e.g. crude CPP, CPP free from bitterness or purified CPP can be used as the CPP. For example, the vegetable protein drink or food includes soybean- based drink or food such as soybean milk, soybean curd, fermented soybean or soy sauce or azuki-based drink or food such as YOUKAN (sweet jelly made from bean jam) or kneaded candy or drink or food containing rice, wheat, etc., and a vegetable protein, to which CPP is added. CPP is included in the vegetable protein drink or food together with other calcium source in order to further enhance absorption of calcium.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to vegetable protein foods and drinks,
Casein phosphopeptide, which is a phosphorus-containing peptide obtained by hydrolyzing casein (Casein Phosph
optides, hereinafter may be abbreviated as CPP. The present invention relates to a vegetable protein food / beverage product having an excellent calcium absorption promoting ability, to which is added.

[0002]

2. Description of the Related Art Calcium plays an important role in the formation of human bones and teeth, cell proliferation, metabolism and the like. In recent years, Japan's diet has become richer, but the Ministry of Health and Welfare
According to the annual National Nutrition Survey, calcium alone does not meet the adult requirement of 600 mg.

On the other hand, milk has long been known for its high nutritional integrity, and has been regarded as the most excellent source of calcium among all foods, but the goodness of milk is simply included. Not only the amount of calcium present, but also excellent absorption. As one of the reasons why the absorption rate of calcium in milk and dairy products is better than other foods, it has been clarified that CPP produced in the digestion process of casein present in milk has a calcium absorption promoting effect. [Hiroshi Naito; Eishoku Magazine, 39 , 433 (1986)].

CPP is a hydrolyzate of casein,
It is a phosphopeptide having the activity of solubilizing calcium. It is known that there are two typical types of CPP. That is, those derived from α-casein (α-
CPP) and those derived from β-casein (β-CPP) 2
Seeds, whose structure and characteristic values are shown in Table 1.

[0005] The abbreviations for amino acid residues in the above structure are according to IUPAC, and all are L-forms except glycine. Ser
^P represents phosphoserine.

[0006] Since CPP has the ability to maintain calcium in a solubilized state (conversely, to prevent precipitation) even in the presence of phosphate in the neutral region, CPP is present in the lower small intestine where calcium is passively transported. It is believed that the presence of is promoted absorption of calcium. It is presumed that this is because CPP contains calcium and binds to calcium to inhibit the formation of an insoluble salt. These findings confirm that the presence of CPP increases the concentration of soluble calcium in the digestive tract, and as a result promotes absorption of calcium, by in vitro or small intestine ligation loop test.

[0007]

In Japan, vegetable protein foods and drinks have been widely used since ancient times in Japan. For example, soybean or its applied foods, which are typical ones, are the vegetable proteins contained in it in recent years. It has come to be recognized as an extremely excellent health food due to the addition of dietary fiber and so on. However, although these plant protein foods and drinks have knowledge of calcium content, there are still very few reports on calcium absorbability. For example, in the above literature, the isolated soy protein contains phosphoserine,
It has been reported that it does not exhibit a calcium precipitation-preventing action. This suggests that vegetable protein foods and drinks do not always have excellent calcium absorbability.

In general, proteins bind to various minerals such as calcium with various strengths, and it is considered that the type and sequence of the constituent amino acids influence this. Furthermore, it is affected by food processing or cooking methods,
Little is known about how the interaction with minerals changes and is involved in absorption when proteins are digested and decomposed into oligopeptides and amino acids.

[0009] Therefore, it has been desired to obtain knowledge on the calcium absorbability of plant proteins and to easily provide foods and drinks of plant proteins excellent in calcium absorption promoting ability at low cost. However, although the ability of CPP to promote calcium absorption has been confirmed by the in vitro or small intestine ligation loop test as described above,
The calcium absorption promoting ability by the addition of CPP in actual vegetable protein foods and drinks has not yet been clarified.

[0010]

Means for Solving the Problems As a result of intensive studies to solve the above-mentioned problems, the present inventors found for the first time that calcium absorption can be promoted by incorporating CPP in a vegetable protein food or drink. The present invention has been completed based on this finding. That is, the present invention relates to a calcium protein absorbable vegetable protein food or drink which is characterized by containing CPP and vegetable protein food or drink.

The CPP used in the present invention may be any of the casein hydrolysates as long as it has an activity of solubilizing calcium. For example, a casein hydrolyzate containing a CPP fraction obtained by allowing trypsin to act on casein (hereinafter abbreviated as crude CPP), and a casein hydrolyzate further debittered (hereinafter abbreviated as debittering CPP) ), Or a casein hydrolyzate that has been purified and recovered by adding calcium ions and a hydrophilic organic solvent (hereinafter, purified C
(Abbreviated as PP) and the like can be used.

More specifically, as the raw material casein used for the CPP of the present invention, various acid casein, casein sodium, casein calcium and the like are preferable, but unpurified milk, skim milk and the like can be used as a raw material. be able to. According to this production method, this casein is dissolved in water, and trypsin or an enzyme agent containing trypsin is added. As the trypsin or an enzyme preparation containing trypsin used in the present invention, a commercially available pancreatic enzyme (pancreatin) is sufficient, but a crystalline grade is preferred in terms of yield and the like.

CPP is produced by reacting the above casein with the above enzyme. At this time, the industrial enzyme reaction conditions are as follows: the casein concentration during the reaction is 30 (W / W)% or less, preferably 2 to 30 (W / W)%, the reaction pH is 6.0 to 9.0, and the reaction temperature is
The temperature is 15 to 60 ° C, preferably 20 to 50 ° C, and CPP is efficiently produced under these reaction conditions. The amount of the enzyme used is 0.001 to 2% of the amount of crystalline trypsin relative to the weight of casein relative to the substrate, and the reaction time is sufficient for 5 minutes to 100 hours to produce CPP.

The CPP-containing solution obtained as described above is spray-dried as it is after deactivating the enzyme to obtain crude C
PP can be obtained. When debittering is performed, granular activated carbon such as Pittsburgh activated carbon CAL (organo), granular Shirasagi KL (Takeda Pharmaceutical), Kuraray Coal GLC (Kuraray Chemical), or Amberlite IR-120A
(Organo), Dowex HCR-W2 (Muromachi Chemical)
Cation exchange resin (Japanese Patent Laid-Open No. 59-159792),
Alternatively, a debittering CPP can be obtained by treating with a debittering enzyme such as debitalase (novo), sterilizing by heating and further spray drying.

The CPP content in the crude CPP is about 10 to 15% (in terms of solid content, the same applies below), and the CPP content in the debittering CPP is about 10 to 15%. In order to obtain a purified CPP, calcium ions and a hydrophilic organic solvent are added for purification and recovery. For example, the CPP-containing solution was adjusted to pH 4.5 to 5.0 to remove unreacted casein and some impurities by precipitation, and calcium chloride and ethanol were added to the supernatant to collect the CPP fraction as a precipitate. Can be obtained. The addition amount of calcium chloride may be about 0.01 to 10%, and the ethanol may be such that 60% or more of the CPP fraction can be precipitated, for example, about 30 to 80% in final concentration. CPP in purified CPP
The content is about 80-90%.

For the identification of CPP, the affinity of trivalent iron ion to the phosphoserine assembly part in CPP was utilized to separate the unphosphorylated peptide by iron affinity chromatography, followed by reverse phase purification by Waters. 10 μm Nucleosi on high performance liquid chromatography system
l Use a C18 column and detect by UV absorption at 215 nm.
The main component of CPP quantified by this method is αs2-
Casein-derived peptides (1-32, peptides consisting of the 1st to 32nd amino acids of αs2-casein. The same applies hereinafter), β-casein-derived peptides (1-28), and phosphorus-containing degradation products [Hirayama Masao et al .; Biosci. Biotec
h. Biochem., 56 (7), 1126 (1992)].

Examples of the vegetable protein food and drink used in the present invention include soybeans such as soy milk, tofu, natto and soy sauce, yokan,
Any food or drink product can be used as long as it contains a vegetable protein and can be added with CPP, such as red bean paste such as kneaded bean paste, rice, wheat and the like. For general foods such as tofu and natto, any of crude CPP, debittering CPP or refined CPP can be used, and refined CPP is suitable for beverages, soy sauce and the like that also require transparency. .
When CPP is added to these, since this substance is non-toxic to the human body, the addition ratio is not particularly limited, but in consideration of the characteristics, taste, economy, etc. of each food and drink, Generally, in the case of beverages, it is 0.01-5 in the case of purified CPP.
%, Preferably about 0.01 to 1%. Also, in the case of food, in the case of crude CPP or debittering CPP,
About 0.1 to 15%, preferably about 0.2 to 5% is suitable.

Further, in order to further enhance the absorption of calcium, it is preferable to incorporate the CPP of the present invention into a vegetable protein food or drink together with another calcium source (JP-A-5-28).
4939 publication). For the ratio of calcium and CPP,
In consideration of the purity of CPP, the addition amount of 0.08 times or more, and particularly preferably 0.2 to 2 times the weight ratio of calcium to the crude CPP, the debittering CPP and the purified CPP is sufficient in terms of pure CPP. As the calcium source used in the present invention, calcium lactate, calcium carbonate and the like are suitable, and these can be used alone or in combination of two or more depending on the application.

[0019]

The present invention will be specifically described below with reference to examples.
They do not limit the invention. Example 1 1) Purpose CP was determined by measuring the calcium phosphate precipitation inhibiting ability after artificial digestion of a CPP-containing vegetable protein food or drink in a test system considering the intestinal tract environment in which calcium is actually absorbed.
The calcium absorption promoting ability of P was confirmed.

2) Test content The following test samples were prepared using soy milk and shirushi produced by a conventional method. Soy milk (without CPP) Soy milk (with CPP; contains purified CPP 1.85 mg / ml) Shiruko (12% concentration, without CPP) Shiruko (12% concentration, with CPP; purified CPP 1.85m
(Containing g / ml) An artificial digestion test was performed using the above sample. This test is M
iller et al. (DDMiller et al., Am.J.Clin.Nut
r., 34 , 2248-2256 (1981)) was partially modified to replace the digestive juice (pancreatin, bayl extract) with purified enzymes (trypsin, chymotrypsin), and its activity was Mil.
The activity was the same as that of the method of Ler et al. The enzyme added and the amount added were pepsin 4.7 U / ml, trypsin 830 U / ml, chymotrypsin 131 U / ml, alkaline phosphatase 0.8.
It was set to 98 U / ml.

After digestion with pepsin at 37 ° C. for 1 hour, it was further digested with trypsin, chymotrypsin and alkaline phosphatase at 37 ° C. for 1 hour. Using a centrifuge tube, 0.25 ml of 948 mM NaCl and 285.
0.5 ml of 6 mM NaHCO _{3 and} 0.25 ml of 38.4 mM CaCl ₂ were added and stirred, and 0.5 ml of 7.8 mM Phosphate Buffer (pH 7.0) prepared using Na ₂ HPO ₄ and NaH ₂ PO ₄ was sequentially added and stirred again, and then glass beads were added. Place the mixture on the plate and let it react in a 37 ° C constant temperature bath for 2 hours. After centrifugation at 10,000 G for 10 minutes (20 ° C), the supernatant was immediately separated and diluted (calcium concentration: 1-10 ppm), and the amount of calcium was measured using a plasma luminescence photometer.

3) Results The results are shown in Table 2. In both soy milk and shiru which are typical foods and drinks of vegetable protein, the amount of solubilized calcium is increased by 20% or more by containing CPP,
The ability of CPP to promote calcium absorption was confirmed. As described above, it was confirmed that calcium absorption is promoted by incorporating the CPP of the present invention into a vegetable protein food or drink.

[0023] Example 2 Soybeans were soaked in water for about 12 hours, then added with an appropriate amount of water and ground,
Boiled at about 100 ° C for 5-6 minutes. This was separated with a vibrating sieve to obtain soy milk. 1000 parts of this soy milk, 10 parts of debittering CPP,
Add 50 parts of calcium lactate and dissolve. After cooling this at 5 ℃, degas it further. Then the coagulant glucono delta lactone 6
After adding a portion to the container, the mixture was filled in a container, heated at 85 ° C. for 30 minutes and then cooled to obtain tofu having a good texture and flavor.

Example 3 Using 10 parts of defatted soybean and 10 parts of wheat, soy sauce koji was obtained by a conventional method. To this, add 35 parts of 25% saline and prepare about 1
Fermentation was carried out for a month. Next, an appropriate amount of main fermenting yeast was added for alcoholic fermentation, and then 15 parts of purified CPP and 100 parts of calcium lactate were added per 1000 parts of the fermentation liquor, and then soy sauce was obtained by a conventional method. The soy sauce of the present invention was comparable in color and taste to conventional soy sauce.

Example 4 About 30 parts of agar was added with about 1000 parts of water, heated and dissolved, and then 100 parts of sugar was added.
Add 0 parts and 1500 parts of bean paste and cook thoroughly. 20 parts of debittering CPP and 20 parts of calcium carbonate were added to this, and the mixture was thoroughly stirred and poured into a predetermined mold to obtain yokan.

[0026]

INDUSTRIAL APPLICABILITY According to the present invention, plant protein foods and drinks contain C
By including PP, it is possible to easily provide a vegetable protein food or drink excellent in calcium absorption promoting ability at low cost, and a small amount of addition is sufficient for its use, so that many vegetable It can be applied to protein foods and drinks, and its significance is extremely large.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification number Office reference number FI Technical display location A23L 1/305 A23L 1/305 2/52 2/38 D 2/38 2/00 F (72) Inventor Toshio Takizawa 5-3-1, Chiyoda, Sakado City, Saitama Prefecture, Meiji Confectionery Co., Ltd., Institute of Biological Sciences (72) Inventor Akihiro Kodaira 5-3-1, Chiyoda, Sakado City, Saitama Prefecture, Meiji Confectionery Co., Ltd. 72) Inventor Takahisa Tokunaga 580 Horikawa-cho, Sachi-ku, Kawasaki-shi, Kanagawa Meiji Seika Co., Ltd.

Claims (2)

[Claims] 1. A calcium-absorptive vegetable protein food or drink comprising casein phosphopeptide and a vegetable protein food or drink. 2. The calcium easily absorbable vegetable protein food or drink according to claim 1, which further contains calcium.