JP2001095485A - Method for producing calcium-enriched cow's milk with high calcium absorbability - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing calcium-enriched cow's milk with raised calcium absorbability and therefore high calcium replenishing effect. SOLUTION: This method comprises admixing cow's milk enriched with 1-500 mg/100 g calcium with 1-170 mg/100 g casein phosphopeptide(CPP) so as to be 0.05-0.34 in the weight ratio of the CPP to the calcium enriched above (CPP/Ca). Owing to the addition of the CPP, the absorption of the calcium used for enriching the milk can be promoted in the living body, and its effect can be fully exerted with extremely small amounts of the CPP to be added as well.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the production of milk which fortifies calcium, further enhances its absorbability, and has an excellent calcium supplementing effect.

[0002]

2. Description of the Related Art Milk is an efficient calcium supplement, and its increased intake has significant significance for Japanese with low calcium intake, such as prevention of osteoporosis (osteoporosis). However, in terms of lactose intolerance and food culture, milk consumption in Japan is much lower than in Western countries. Against this background, products that add calcium to milk to further enhance the value as a calcium supplement have become widespread. However, the increase in the amount of calcium to be fortified is limited in terms of production and flavor, so if it is possible to increase the absorption of calcium, it is believed that the usefulness of milk as a calcium supplement will be further enhanced. Can be However, the evaluation of the calcium absorption of calcium-enriched milk was not always clear.

[0003]

SUMMARY OF THE INVENTION In view of the importance of calcium, the inventors of the present invention have been trying to increase the effect of calcium supplementation on the living body without being bound by the idea of strengthening calcium which has been regarded as more important than before. As a result of extensive studies, we re-focused on the point that a remarkable supplementation effect can be obtained even with a small amount of calcium fortification if calcium absorption in the body is increased. A technical task was set to develop a new system that can further enhance calcium absorption.

[0004]

Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors have studied from various aspects, and focused on casein phosphopeptide (hereinafter, also referred to as CPP). A useful new finding of increasing calcium absorption was obtained.

Further studies have revealed that when CPP is added to calcium-enriched milk, it is newly found that the added CPP acts not on milk-derived calcium but mainly on the promotion of enhanced calcium absorption.
Therefore, it has been found that the amount of added CPP must be set not based on the ratio to total calcium in the milk enriched with calcium but on the ratio relative to the enriched calcium.

[0006] Furthermore, the added CPP was newly found to have an effect of promoting gastric emptying of calcium during the process of gastric digestion. The effect of CPP on promoting gastric emptying of calcium is due to the fact that CP inhibits precipitation of insoluble calcium phosphate in the small intestine.
Together with the effect of P, it has been clarified that it contributes to promoting calcium absorption. Accordingly, the present invention has been completed by revealing that the amount of effective CPP to the fortified calcium is further reduced.

[0007] CPP is obtained from whole casein or fractionated and purified casein as a raw material, purified by various methods after digestion treatment with a protease, and comprises a single peptide containing a phosphoserine residue or a phosphoserine residue. Refers to a mixture of peptides containing A method for producing CPP is already known (Japanese Patent Application Laid-Open No. 59-1597).
92, JP-A-59-159793, JP-A-3-2443
92), the production method is not limited. Further, depending on the method of producing the CPP, calcium may be partially bound to the CPP, or CP may be completely bound to calcium.
There is also P (JP-A-8-242773), but such C
It is not limited by the degree of calcium binding in the PP.

[0008] CPP includes α-CPP produced from αS ₁ casein and β-CPP produced from β casein.
There is PP, but either may be used. Commercial products can also be used. For example, Meiji CPP-I, Meiji CPP-II, Meiji CPP-III (a product of Meiji Seika Co., Ltd.) and the like can be used.

In order to produce calcium-enriched milk excellent in calcium absorption according to the present invention, CPP may be added and mixed with calcium-enriched milk. The amount of CPP added is suitably from 1 to 170 mg / 100 g (calcium-enriched milk), more preferably from 5 to 150 mg / l.
00 g.

[0010] Calcium sources for enhancing milk include inorganic calcium salts used as food additives such as calcium carbonate, calcium phosphate, calcium gluconate, whey calcium, oyster shell calcium, coral calcium, and bovine bone calcium. And the like, and also include those obtained by pulverizing or emulsifying them, and those in the form of a solution. The amount of calcium fortification is 1 to 500 mg / 100
g, preferably 40-400 mg / 100 g,
If there is no problem in physical properties, flavor and texture, there is no particular problem even outside the above range. In addition, when fortifying calcium, it is preferable that the fortified calcium is 0.1 to 4.0 parts with respect to 1 part of calcium derived from milk.

As will be apparent from the following description, the added CPP has a novel effect of promoting gastric emptying of calcium during gastric digestion (ie, a novel effect of contributing to the promotion of calcium absorption). Found by the inventors, it has also been found that the amount of effective CPP for fortified calcium can be very small. Specifically, enhanced calcium and added CP
The ratio of P (CPP / Ca) may be 0.05 to 0.34.

In the present invention, milk is defined as having a milk fat percentage of 0.
Refers to milk, fat-modified milk, partially skim milk, or skim milk that is ５5.0%. Raw materials include raw milk, milk, special milk, partially skim milk, skim milk, whole milk powder, skim milk powder, concentrated milk, skim concentrated milk, sugar-free skim milk, sugar-free skim milk, cream, butter, and butter oil. Others such as cheese, concentrated whey, ice creams, sweetened sweet milk, sweetened skim milk, cream powder, whey powder, concentrated mineral whey, buttermilk powder, sweetened milk powder, adjusted milk powder, fermented milk, lactic acid bacteria beverages, etc. Protein, whey minerals, derived from milk such as lactose, etc., is not limited to the production method, usually, among the above raw materials, using at least one of raw milk ~ butter oil and the like as a main raw material, cheese ~ Dairy products consisting of at least one of lactic acid bacteria drinks and / or milk-derived raw materials consisting of at least one of milk protein to lactose as auxiliary ingredients. It used to prepare the milk used in the present invention.

In the present invention, the main raw material is preferably used in an amount of 50% or more. Therefore, the milk referred to in the present invention naturally includes the case where only the main raw material such as raw milk or milk is used. .

Further, the term "milk" as used herein satisfies dairy beverage standards specified by a ministerial ordinance on the component standards of milk and dairy products, and includes coffee and black tea containing a milk solid content of 3.0% or more. Dairy drinks containing palatable ingredients consisting of at least one of cocoa, cocoa, fruit, vegetables and the like.

In the present invention, calcium fortification of milk may be carried out by enriching one or more raw materials to be used with calcium and mixing the raw materials, or by adding calcium to milk prepared by mixing all raw materials. Calcium may be strengthened by the addition, or these methods may be mixed. In addition, when the milk according to the present invention is composed only of the main raw material such as milk and raw milk, it is natural that the milk may be fortified with calcium according to a conventional method. The addition of CPP may be performed in the same manner as described above.

Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited thereto.

[0017]

Example 1 (Method for producing calcium-enriched milk supplemented with CPP) 9.7% by weight of skim milk powder and 25% by weight of CPP (CPP III, Meiji Seika Co., Ltd.) were heated to 40 to 50 ° C. in warm water 83 in advance. 0.4 wt% after mixing and dissolving with a stirrer.
It cooled to below ° C. Then, 6.2% by weight of a 47% milk fat-containing fresh cream was added, and 16 g of calcium equivalent was further added.
/ 100g containing calcium carbonate slurry 0.8% by weight
Was added. This mixture was sterilized by a homogenizer at 130 ° C. for 2 seconds, and immediately cooled to 3 ° C. or lower to obtain calcium-enriched milk. This calcium-enriched milk was placed in a clean 200 mL transparent glass container and stored at 10 ° C. for 10 days. As a result, even after standing at 10 ° C. for 10 days, the flavor was good, no sediment was observed at the bottom of the container, and no adhesion of cream to the bottle mouth was observed.

[0018]

Example 2 (Amount of Soluble Calcium in Calcium-Enriched Milk during Digestion Process and Effect of Addition of CPP) Calcium-enriched milk in which the amount of CPP added was 0, 25, and 50 mg / 100 g was obtained by the method shown in Example 1. CP that influences the amount of soluble calcium in the digestion process
The effect of adding P was examined. 1N hydrochloric acid was added to 100 g of the sample to adjust the pH to 4.0, and pepsin (Wako Pure Chemical Industries, Ltd.)
No. 169-05542) was added to a final concentration of 4.7 u / ml. The reaction was carried out at 37 ° C. for 45 minutes, and the pH was further lowered to 3.0 to reproduce gastric digestion.

Then, the pH of this digested solution was adjusted to 7.0 with sodium hydrogen carbonate, and trypsin (Sigma, type III) and chymotrypsin (Sigma, type I) were used.
I) and alkaline phosphatase (Sigma, type VII) at final concentrations of 830 u / ml and 131 u, respectively.
/ Ml, 0.90 u / ml and 6
The reaction was performed for 0 minutes to reproduce the digestion in the small intestine. As shown in FIG. 1, in the calcium-enriched milk, the amount of soluble calcium in the small intestine digestion process of the group to which CPP was added was higher than that of the group to which CPP was not added.

On the other hand, in milk without fortified calcium prepared according to Example 1, as shown in Table 1 below, no effect of enhancing the amount of soluble calcium of CPP was observed, and CPP added to milk was derived from milk. It was found to act primarily on the enhanced solubilization of calcium, but not calcium.

(Table 1) Table 1 Effect of CPP on soluble calcium (mg / ml) in digestion process消化 Digestion equivalent to stomach Digestion equivalent to small intestine pH 4.0 3.0 7.0 Reaction time 45 min 15 min 20 min 40 min 60 min ────────────可溶性 Soluble Ca content CPP 0mg / 100g section 0.95 0.94 0.67 0.68 0.69 CPP 25mg / 100g section 0.99 0.95 0.69 0.68 0.71 CPP 50mg / 100g section 0.99 0.96 0.65 0.65 0.65 ────────────────────────────────────

[0022]

Example 3 (Confirmation of calcium absorption promoting effect of CPP in calcium-enriched milk) 100 mg of CPP
/ 100 g of calcium-fortified milk was prepared by the method shown in Example 1, and calcium-fortified milk without the addition of CPP was prepared by the same method. Six-week-old SD male rats were preliminarily reared on a commercial diet and subjected to a test after one day of fasting. Rats were orally administered 2 ml of the sample milk, dissected under anesthesia after a certain period of time, and the contents of the stomach and small intestine were collected and the calcium content was measured.

As a result, due to the addition of CPP to the milk, the calcium excretion rate from the stomach showed a high value 30 minutes and 60 minutes after the administration (FIG. 2), and the apparent calcium absorption amount showed a high value (FIG. 3). The calcium excretion rate from the stomach is
It is the ratio (%) of the amount of calcium excreted from the stomach to the amount of calcium in the administered milk. The apparent calcium absorption is a value obtained by subtracting the calcium in the stomach and small intestine from the calcium in the administered milk.

[0024]

Example 4 (Effect of addition of CPP on calcium derived from milk) According to the method of Example 1, 100 mg / 100 g of CPP was added to milk not fortified with calcium carbonate.
The added milk and milk without fortified calcium carbonate were prepared, and the apparent calcium absorption rate and calcium excretion rate from the stomach were determined in the same manner as in Example 3. As a result, in milk without fortified calcium carbonate, CP
P addition did not affect the rate of calcium excretion from the stomach or the apparent amount of calcium absorbed (FIGS. 4 and 5).

[0025]

Example 5 (Confirmation of the amount of CPP necessary for promoting calcium absorption in calcium-enriched milk) The method shown in Example 1 was carried out using calcium-enriched milk in which the amount of CPP added was 0, 25, 50, 100 mg / 100 g. And the apparent calcium absorption 60 minutes after administration was determined in the same manner as in Example 3. As a result, as shown in FIG.
Although the increase in calcium absorption due to the addition of P was evident, no difference was observed in the level of CPP addition.

[0026]

Example 6 (CPP by observation of blood calcium concentration
Of calcium absorption effect by CPP)
Alternatively, calcium-enriched milk having a concentration of 25 mg / 100 g was prepared by the method described in Example 1, and 20 ml of the milk was 1 mC
50 μl of a ⁴⁵ CaCl ₂ solution at a concentration of i / ml were added,
The mixture was allowed to stand in a refrigerator overnight with stirring to equilibrate. This ⁴⁵
After the sample milk labeled with Ca was orally administered to rats in the same manner as in Example 3, blood was collected over time from the tail vein and the radioactivity was measured. As a result, it was confirmed that calcium in blood when CPP-added milk was given was high up to 6 hours after administration, and that calcium absorption was promoted (FIG. 7).

[0027]

Example 7 (Production of CPP-added calcium-enriched milk)
A calcium phosphate slurry was added to raw milk having a milk fat ratio of 3.0% to obtain 200 mg / 100 g of calcium-enriched raw milk, and 50% by weight of CPP (CPPIII, Meiji Seika Co., Ltd.) was added thereto. The mixture was sterilized with a homogenizer at 130 ° C. for 2 seconds and immediately cooled to 3 ° C. or lower to obtain calcium-enriched milk.

[0028]

According to the present invention, calcium-enriched milk excellent in calcium absorption can be obtained, and the absorption of the fortified calcium in the body can be further increased. A new and remarkable effect is achieved in that only a small amount is required.

[Brief description of the drawings]

FIG. 1 shows the transition of the amount of supernatant calcium during the artificial digestion process of calcium-enriched milk.

FIG. 2 shows the effect of CPP addition in calcium-enriched milk on the rate of calcium excretion from the stomach.

FIG. 3 shows the effect of adding CPPC to calcium-enriched milk on calcium absorption.

FIG. 4 shows the effect of adding CPP to milk without calcium fortification on the rate of calcium excretion from the stomach.

FIG. 5 shows the effect of CPP addition to milk without calcium fortification on calcium absorption.

FIG. 6 shows the effect of the level of CPP addition to calcium-enriched milk on calcium absorption.

FIG. 7 shows the effect of the addition of CPP to calcium-enriched milk on blood calcium kinetics.

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Takuya Suzuki 540 Narita, Odawara-shi, Kanagawa Meiji Dairy Industry Co., Ltd. (72) Inventor Tadashi Nakatsubo 1-2-1-3, Sakaemachi, Higashimurayama-shi, Tokyo Meiji Dairies Co., Ltd. Central Research Laboratory (72) Inventor Yasufumi Kubota 1-21-3 Sakaemachi, Higashimurayama-shi, Tokyo Meiji Dairies Corporation Central Research Laboratory (72) Inventor Yukinari Takeuchi 1-21-3 Sakaemachi, Higashimurayama-shi Tokyo In-house (72) Inventor Ryuichi Otsuka 580 Horikawa-cho, Saiwai-ku, Kawasaki City, Kanagawa Prefecture Meiji Seika Co., Ltd. (72) Inventor Takahisa Tokunaga 5-3-1 Chiyoda, Sakado City, Saitama Meiji Seika Co., Ltd. Inventor Mitsuo Kishi 5-3-1 Chiyoda, Sakado City, Saitama Prefecture Meiji Seika Co., Ltd. ) 4B001 AC06 AC07 AC20 AC21 AC46 EC05 4B018 LB07 MD04 MD21 ME02 ME05

Claims (10)

[Claims] 1. A method for producing calcium-enriched milk having enhanced calcium absorption, characterized by adding casein phosphopeptide (CPP) to calcium-enriched milk. 2. A method for producing calcium-enriched milk having enhanced calcium absorption, characterized by adding CPP to milk enriched with 1-500 mg / 100 g of calcium. 3. The method for producing calcium-enriched milk according to claim 1, wherein CPP is added in a range of 1 to 170 mg / 100 g. 4. The calcium fortification according to claim 1, wherein the ratio of the amount of CPP added to the fortified calcium (CPP / Ca) is 0.05 to 0.34. Milk production method. 5. One part of calcium derived from milk,
The method for producing calcium-enriched milk according to any one of claims 1 to 4, wherein the fortified calcium is in a range of 0.1 to 4.0 parts. 6. The milk according to any one of claims 1 to 5, wherein the milk is at least one of milk having a milk fat percentage of 0 to 5.0%, fat-regulated milk, and non-fat milk. A method for producing the calcium-enriched milk according to the above. 7. The milk is raw milk, milk, special milk, partially skim milk, skim milk, whole skim milk, skim milk powder, concentrated milk, skim concentrated milk, sugar-free milk, sugar-free skim milk, cream, butter. ,
The method for producing calcium-enriched milk according to any one of claims 1 to 6, wherein at least one of butter oil and the like is used as a main raw material. 8. The milk further comprises cheese, concentrated whey, ice creams, sweetened sweet milk, sweetened skim milk, cream powder, whey powder, concentrated mineral whey, butter milk powder, sweetened milk powder, modified milk powder, and fermented milk. 8. A milk product comprising at least one of lactic acid bacteria beverages and / or a milk-derived raw material comprising at least one of milk protein, whey mineral, lactose and the like. 4. The method for producing calcium-enriched milk according to item 1. 9. A calcium-enriched milk produced by the production method according to any one of claims 1 to 8. 10. The calcium-enriched milk according to claim 9, further comprising a milk solid content of 3.0% so as to satisfy a milk drink standard as stipulated by a ministerial ordinance on the component standards of milk and dairy products. A calcium-enriched milk beverage characterized by containing a palatable ingredient comprising at least one of coffee, tea, cocoa, fruit, vegetables and the like contained above.