JP2001204440A - Calcium drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a calcium drink containing vinegar (acetic acid) and calcium, making it possible for the calcium to be effectively absorbed into the human body neither excessively nor deficiently, having a suitable taste for drinking, and therefore capable of being daily ingested without any problem. SOLUTION: This calcium drink contains acetic acid molecule in concentration of 50-100 mM together with the calcium.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a calcium beverage. More specifically, the present invention relates to a calcium beverage suitable for drinking, which contains an appropriate amount of acetic acid molecules and calcium, has an excellent function of promoting absorption of calcium from the intestinal tract, and can supply calcium without excess or deficiency.

[0002]

2. Description of the Related Art The lack of calcium intake of Japanese people has been screaming. Nevertheless, 19
According to the 1997 results of the National Nutrition Survey, the average daily intake of calcium by Japanese people was 579 mg, which was less than the required amount of 600 mg (Ministry of Health and Welfare supervision: National Nutrition, p.29 , Daiichi Shuppan, 1999
At present, the required amount has not been able to be satisfied.

[0003] Under such circumstances, various measures have been made to compensate for calcium deficiency by using calcium-containing foods and drinks. Above all, vinegar eggs prepared by immersing whole eggs in vinegar and dissolving calcium carbonate derived from eggshells contain a lot of calcium, and calcium is solubilized by acetic acid in vinegar in the form of calcium acetate, It has been considered an excellent food that can be taken in a form that more easily absorbs calcium.

[0004] For such vinegared eggs, eggshell calcium liquid prepared by adding vinegar or the like to eggshell powder (Japanese Patent Laid-Open No.
Many development examples are disclosed, such as a composition for making vinegar eggs easier to eat and drink (Japanese Patent Application Laid-Open No. 8-38107), and a vinegar beverage containing calcium (Japanese Patent Application Laid-Open No. 55-88685). .

[0005] When calcium is to be supplied, it is relatively easy to drink calcium in a drink rather than ingesting it as a solid food, and a large amount of calcium can be consumed. It is.

As described above, while attempts to supply more calcium have been actively made, recently,
It has been pointed out that excessive calcium intake leads to hypercalcemia, and the Ministry of Health and Welfare has set an upper limit of calcium intake (2,500 mg / day / person) (Ministry of Health and Welfare supervision: The sixth revision Japanese nutrition Requirements, p.
134, Daiichi Shuppan, 1999).

[0007] From the viewpoint of preventing such excessive intake of calcium, it is considered that the above-mentioned vinegared eggs cause very unfavorable results. As described above, vinegared eggs allow a large amount of high-concentration calcium to be consumed, and if turned over, this may directly lead to an excessive intake of calcium. In addition, vinegar eggs generally contain relatively high concentrations of acetic acid and calcium, and also have the disadvantage that the flavor as food or drink is inferior, such as excessively sour or bitter during eating and drinking.

Accordingly, it is desired to develop a beverage containing vinegar (acetic acid) and calcium, which is suitable for supplying calcium and has a flavor suitable for drinking, and which can supply an appropriate amount of calcium in an appropriate amount. Was.

[0009] Under such circumstances, it has recently been found for the first time that vinegar has an effect of promoting calcium absorption in an experiment of administration of vinegar-containing feed using rats (Biosci. Biot.
echnol. Biochem., 63, p. 905, 1999
Year). In this case, the acetic acid content in the feed was as extremely low as 11 mM. In addition, in Japanese Patent Application Laid-Open No. 11-243914, 0.01 to 0.25%
Experimental data using rats have also been disclosed that the presence of a relatively low concentration of acetic acid (1.7 to 42 mM) in a feed significantly promotes calcium absorption.

The results of these animal experiments suggest that a relatively low concentration of acetic acid exerts a calcium absorption promoting function. As a result, when developing a beverage containing acetic acid and calcium, This was considered to be a breakthrough in that it was good in a region where the concentration of acetic acid in the medium was relatively low, suggesting that acidity due to acetic acid could be reduced.

[0011] However, all the results are merely the results of animal experiments using rats, and calcium and acetic acid are added to the feed, and the results are assumed to be taken as foods rather than drinks. Only. Therefore, it is inferred that the above results may not accurately reflect the case where humans ingest as a beverage, and the need to set a truly effective acetic acid concentration when humans ingest as a beverage was desired. .

In general, calcium beverages tend to have a high concentration of calcium in the beverage, and there is a concern that excessive intake of calcium may occur, and that the bitterness and astringency caused by calcium (salt) may be too strong. It is desired to develop a calcium beverage that is efficiently absorbed into the body without excess or shortage even at a relatively low calcium content, and has a calcium absorption promoting function suitable for drinking, because of its poor taste and the like. Was.

[0013]

SUMMARY OF THE INVENTION An object of the present invention is to provide a beverage containing vinegar (acetic acid) and calcium, which is excellent in promoting the absorption of calcium from the intestinal tract and effectively absorbs calcium into the body without excess or deficiency. To provide a calcium beverage (a beverage having a calcium absorption promoting function). Another object of the present invention is to provide a beverage which has a flavor suitable for drinking and which can be taken without any problem on a daily basis. A further object of the present invention is to provide a beverage having the calcium absorption promoting function as described above at low cost.

[0014]

In order to solve the above-mentioned problems, the present inventors conducted (1) a calcium absorption experiment using a liquid which assumes a beverage form which has not been studied so far, and (2) ) In the calcium absorption experiment of this liquid, a strict and quantitative determination was mainly conducted by using a test system close to humans that does not depend on animal experiments using rats.

[0015] As a result of trial and error, the present inventors surprisingly found that not only the high-concentration region or the low-concentration region which had been reported until now, but only in a new specific acetic acid concentration region which does not correspond to any of these. They found that calcium absorption was remarkably promoted, and based on this finding, completed the present invention.

That is, the present inventors have studied Caco-2, which is a cell derived from the human intestine, and as a result, a remarkable promoting action of calcium uptake was observed in the presence of acetic acid.
In addition, the inventors have found that there is an optimum region for the acetic acid concentration at which the accelerating action is observed, and that the uptake of calcium is slow even if the acetic acid concentration is too high or too low.

The present inventors have reported the concentration of acetic acid molecules that need to be drunk to make the inside of the human small intestine in which both acetic acid molecules and calcium are absorbed into the above-mentioned optimum acetic acid concentration range. Clearly different from the range
It has a concentration of 0-100 mM, and it has been found that beverages in this concentration range can realize truly efficient calcium absorption for humans.

It should be noted that the present inventors have found that 50 to 100
The acetic acid concentration range of mM is adjusted to the vinegar egg composition (Japanese Patent Application Laid-Open No. 7-163315, Japanese Patent Application Laid-Open No. 61-234758), which has a bone-strengthening function and has been proved in animal experiments using a feed supplemented with acetic acid and calcium. Acetic acid-containing composition which is clearly lower than in the case of Japanese Patent Application Laid-open No.
243914) and the acetic acid concentration is clearly higher than in the case of US Pat.

Further, the present inventors have determined that the concentration of calcium contained in a beverage should be such that the required amount of calcium as a beverage can be supplied and that the calcium should not be excessively consumed. There is no problem if calcium is ionized, that is, completely dissolved, but if the acetic acid concentration is low, depending on the type of calcium salt, it will not completely dissolve but may precipitate. In consideration of the fact that the taste becomes worse due to the higher concentration, the optimum concentration of calcium and the type of calcium salt were also examined.

In other words, the present inventors can supply the required amount of calcium necessary for a beverage without excess or deficiency with respect to the concentration and the addition form of calcium contained in the beverage, and there is no problem in taste. The study was conducted from the viewpoint of complete dissolution without calcium precipitation. The present invention has been completed based on such findings.

That is, the present invention according to claim 1 is a calcium beverage characterized by containing 50-100 mM concentration of acetic acid molecules together with calcium. The present invention according to claim 2 is the calcium beverage according to claim 1, wherein the calcium has a concentration of 2.5 to 80 mM. The present invention according to claim 3, wherein calcium is 2.5 to 25 mM
The calcium beverage according to claim 1, which has a concentration of: The present invention according to claim 4 is the calcium beverage according to claim 1, wherein calcium lactate and / or calcium gluconate are used as a calcium source. The present invention according to claim 5 is the calcium beverage according to any one of claims 1 to 4, which has a calcium absorption promoting function, and can be referred to as a calcium absorption promoting beverage.

[0022]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. The present invention according to claim 1 relates to a calcium beverage, characterized in that the beverage contains acetic acid molecules at a concentration of 50 to 100 mM together with calcium.

The acetic acid used in the present invention according to claim 1 is not particularly limited in its production method, and may be one produced by a synthesis method or one produced by a fermentation method. However, in consideration of the adaptability to drinking, vinegar containing acetic acid produced by fermentation as a main component is preferable, and among them, brown rice vinegar or a cider vinegar having a refreshing aroma that is less likely to feel sourness is more preferable. . In addition, if a sweetener or a flavor is used in combination, acetic acid molecules can be supplied while reducing acidity, and thus various acetates can be used. Specific examples of such an acetate include sodium acetate.

In the present invention according to claim 1, the concentration of acetic acid molecules in the beverage needs to be 50 to 100 mM.
If the acetic acid molecule concentration is lower than 50 mM, the calcium absorption promoting effect can hardly be expected. On the other hand, if the acetic acid molecule concentration exceeds 100 mM, the calcium absorption promoting effect is undesirably reduced.

The above acetic acid molecules refer to undissociated acetic acid molecules (CH ₃ COOH) and dissociated acetate ions (CH ₃ COO ⁻ ), and the concentration of acetic acid molecules refers to the total concentration of these. means. The reason why the dissociated acetate ions are included in the acetate molecules is that the presence state of the acetate molecules in the beverage does not affect the calcium absorption in the intestinal tract. That is, calcium is absorbed in the intestinal tract after the small intestine, even when an acidic acetic acid solution is added to a beverage, even when a neutral acetate (for example, sodium acetate) is added,
The pH of the intestinal tract after the small intestine where calcium is absorbed is
This is because it is kept almost constant.

In the measurement of the acetic acid molecule, for example, a carboxylic acid analyzer (EYELA carboxy manufactured by Tokyo Rika Kikai Co., Ltd.) is used.
(oxylic acid analyzer S-3000) is used. Various organic acids are separated by a column and used to detect organic acids based on the principle of specifically reacting with carboxyl groups, so that they are contained in solution regardless of the dissociation or non-dissociation of acetic acid molecules. Acetic acid molecules can be quantified. As described above, the acetic acid molecule concentration defined by the present invention according to claim 1 is 50 to 100 mM (0.30 to 30 mM).
0.60%) is not the conventionally known concentration range,
This is a new acetic acid molecule concentration range.

[0027] The calcium beverage of the present invention according to claim 1 is characterized by containing calcium together with acetic acid molecules at a concentration of 50 to 100 mM. The form of calcium used in the present invention according to claim 1 is basically not limited, and examples thereof include calcium carbonate, calcium lactate, calcium gluconate, calcium acetate, calcium citrate, calcium chloride, and calcium hydroxide. Food additives in the form of salt, shell powder, coral powder, eggshell,
Those derived from natural products such as milk and cow bone powder can be used.
In particular, as described in claim 4, calcium lactate and / or calcium gluconate, in addition to color and cost advantages, have a low risk of sedimentation in beverages, are easier to produce, and have aroma and flavor characteristics. For example, it is a more preferable calcium source.

Calcium acetate is convenient in that it can supply both acetic acid molecules and calcium, and can be sufficiently used in the present invention if adjustment of taste is taken into consideration. Since calcium acetate contains acetic acid molecules together with calcium, the concentration of each cannot be arbitrarily changed. Therefore, it is necessary to pay attention to the concentration when using.

The concentration of calcium used in the present invention according to claim 1 is not particularly limited, but a lower limit is set so as to supply an insufficient amount of calcium. That is, it is preferable to set the upper limit so as to completely dissolve.
In particular, in view of the current calcium intake of Japanese people, it is desirable that the amount be such that calcium can be adequately and adequately supplied.

The calcium concentration is set such that the calcium beverage of the present invention is 200 ml at a time, 1 to 3 times a day.
It can be performed on the assumption of ingestion. That is,
Even with a minimum dose of 200ml once a day (200ml / day), the required calcium requirement per day is 600m
In order to exceed g, it is necessary to supply at least 21 mg of the above-mentioned shortage in Japanese, so the concentration of approximately 10 mg / 100 ml is the lower limit. Meanwhile, 1
The maximum intake of 250ml per day is 250
In order not to greatly exceed 0 mg, the current average intake 5
The upper limit is to supply 1921 mg, which is insufficient at 79 mg (1921 mg / 600 ml), and almost 320 mg
/ 100 ml is the upper limit.

The lower limit (10 mg / 100 m)
1) When the upper limit (320 mg / 100 ml) is converted into a molar concentration, the lower limit is 2.5 mM (0.01%) and the upper limit is 80 mM (0.3%).
2%). Furthermore, in beverages containing excess calcium, problems such as bitterness and astringency occur in flavors, and low solubility leads to precipitation, deteriorating the quality of beverages. More preferably, the concentration is 25 mM (0.1%). The calcium concentration may be determined by a general analysis method, and an atomic absorption spectrometer or the like is used.

The form of the calcium drink of the present invention is not particularly limited. For example, drinks such as sports drinks,
Carbonated drinks, lactic acid drinks and the like can be mentioned. In addition, the method of adding acetic acid is not particularly limited, and a general method may be used.However, when acetic acid is used not in the form of a salt but in the form of a low pH solution such as synthetic acetic acid or brewed vinegar, Attention must be paid to the occurrence of precipitation and humidity due to denaturation of proteins due to low pH.

The calcium beverage of the present invention as described above is excellent in the function of promoting calcium absorption from the intestinal tract, and can be said to be a beverage having the function of promoting calcium absorption (calcium absorption promoting drink).

[0034]

The present invention will now be described with reference to the following examples.
There is no limitation by these.

Example 1 (Quantitative Analysis of Acceleration of Calcium Absorption by Acetic Acid Using Caco-2) The following tests were performed using Caco-2 as a human intestinal absorption epithelial cell model. That is, American Type
Caco-2 cells obtained from the Culture Collection
The cells were cultured at 37 ° C. in a humid environment of 5% air and 5% carbon dioxide. The medium was 10% heat-inactivated calf serum, 1% non-essential amino acids, 4 mM glutamine, 1 × 10 5 penicillin.
⁵ units / L, streptomycin 100mg / L
Using Dulbecco's modified Eagle's medium (manufactured by Nissui Pharmaceutical), the pH of the medium was adjusted to 7.4 with sodium bicarbonate. The medium was replaced with a new one every other day.

Caco-2 cells were seeded on a polycarbonate membrane pre-coated with Type-I collagen and cultured in the above-mentioned normal medium for 15 days. In order to observe the effect of continuous intake of acetic acid, cultivation was also performed using a medium containing acetic acid as an acetic acid molecule at a concentration of 5 mM (hereinafter referred to as an acetic acid-containing medium) (pH of the medium).
Adjusted to 7.4).

The Caco-2 cultured in this manner was
Hanks buffer (HCl or Na so as to have a pH of 6.5) in which the amount of acetic acid is adjusted to a concentration of 0; 0.5; 1; 2; 3, 4.5;
OH) and equilibrated. Next, calcium was added labeled calcium chloride ⁽⁴⁵ Ca) solution in apical side, for 60 minutes to stand the reaction, then removed by washing the unincorporated ⁴⁵ Ca, then Tr
The cells were lysed by adding iton-X100. The amount of calcium incorporated into the cells was quantified by measuring radioactivity using a scintillation counter. The results are shown in Table 1.

[0038]

Table 1 [Effect of acetic acid on calcium uptake of Caco-2 at pH 6.5]

Note) Numerical values in the table indicate radioactivity values derived from ⁴⁵ Ca.

According to Table 1, the calcium uptake of Caco-2 was remarkably increased by the coexistence of acetic acid molecules at a concentration of 2 to 4.5 mM (130 to 1 in cultured cells in a normal medium).
To 50%, 130-148 cells cultured in acetic acid supplemented medium
%).

Further, from Table 1, when Caco-2 was cultured in an acetic acid-containing medium, compared with the case where Caco-2 was not used, calcium in all the test plots except for the case where the acetic acid in the buffer was 10 mM was used. It can also be seen that the uptake is clearly increased (1.33-1.35 times). In other words, a result was suggested which suggests that by continuously ingesting a beverage containing an appropriate concentration of acetic acid on a regular basis, it is possible to change to a constitution in which calcium absorption ability is improved.

Example 2 (Measurement of Concentration of Orally Ingested Acetic Acid Solution in Various Parts of Gastrointestinal Tract) A pig weighing about 20 kg contains 1% polyethylene glycol (PEG: added as a non-digestible marker).
150 ml of an aqueous solution of mM acetic acid was administered. Pigs were allowed to fast and drink overnight before this administration, and were sacrificed and dissected 30 minutes and 60 minutes after oral administration of the above liquid.
The contents of the duodenum and jejunum were collected and the concentration of acetic acid molecules was measured. As a control, distilled water was used instead of the acetic acid aqueous solution, and the number of animals in one test group (group) was five. In addition, slaughtering
At the time of dissection, blood was collected from the hepatic portal vein, and the acetic acid concentration in the blood was quantified by gas chromatography. Acetic acid aqueous solution administration group (test group)
Then, the PEG amount of each content of the stomach, small intestine, and large intestine is measured,
The relative distribution of PEG at each site was calculated. The average of these results is shown in Table 2.

[0043]

Table 2 [Acetate concentration in each part of the digestive tract and blood, PE in each part of the digestive tract]
G relative distribution]

Note: Duodenum and jejunum are organs included in the definition of small intestine.

As can be seen from Table 2, when a 67 mM acetic acid aqueous solution is orally ingested, the concentration of acetic acid molecules in the duodenum, which is the main acetic acid absorption site, becomes 3 mM 30 minutes after the start of oral administration, in which acetic acid absorption is most remarkable. And a 2 mM concentration in the jejunum. Example 1
Considering that the presence of 2-4.5 mM acetic acid molecules increases the calcium absorption capacity, the above acetic acid molecule concentration in the present example falls within the optimum concentration range for promoting calcium absorption in Caco-2. It is clear that. Calcium is absorbed in the intestinal tract downstream from the stomach,
A beverage containing around 67 mM acetic acid and an appropriate amount of calcium appears to be a suitable solution for promoting calcium absorption in the intestinal tract. On the other hand, 6 days from the start of oral administration
At 0 minutes, the concentrations of acetic acid molecules in the stomach, duodenum and jejunum were all lower than those after 30 minutes, and the relative distribution of PEG as a non-digestible marker showed a high value in the large intestine. (See Table 2)
It is clear that orally administered beverages are sequentially transferred from the stomach to the large intestine via the small intestine.

On the other hand, when the acetic acid molecule concentration of the acetic acid aqueous solution to be orally administered is 30 mM and 150 mM, the acetic acid molecule concentration in the duodenum 30 minutes after the oral administration is 1 mM,
6 mM. This indicates that the concentration of acetic acid molecules in the beverage correlates with the concentration of acetic acid molecules in the intestinal tract. However, none of the results fall within the range of the acetic acid concentration of 2 to 4.5 mM, which promotes the calcium absorption rate obtained in Example 1. Further, when the acetic acid molecule concentration of the acetic acid aqueous solution to be orally administered is 50 mM and 100 mM,
The acetic acid molecule concentration in the duodenum 30 minutes after oral administration was 2.1 mM and 4.4 mM, respectively. In these cases, the acetic acid concentration of 2 to 4.5 mM, which promotes the calcium absorption rate obtained in Example 1, was used. Was in range.

Based on these findings and the experimental results shown in Table 1, the effect of promoting calcium absorption cannot be expected for beverages having acetic acid concentrations of 30 mM and 150 mM. Considering the results of the effect of the concentration of acetic acid molecules on the calcium absorption rate, the concentration of acetic acid molecules in the beverage must be 50 to 100 to make the concentration of acetic acid molecules in the small intestine an optimal concentration range of 2 to 4.5 mM.
It could be determined that it should be mM.

Example 3 (Evaluation of Beverage Using Various Calcium Compounds) As a typical method for including acetic acid molecules in a beverage, there are a method of adding an acetate (solid) and a method of adding acetic acid (solution). However, the appropriate amount and type of calcium compound added in each case and the flavor of the finally obtained beverage were examined.

(1) Concentration of acetic acid molecule in the case of adding acetate (solid) Generally, in the method of adding acetate, although the sourness disappears, bitterness and unpleasant taste are affected by cations coexisting with acetate. Strong, not very suitable for drinking. Therefore, the following test was conducted using calcium acetate as a specific example as an acetate. It contains 3% liquid sugar and calcium acetate at a final concentration of 100 mM, 200 mM, 3 mM, respectively.
Beverages containing 50 mM were produced, and the flavor of each beverage was examined. In addition, 100 mM of calcium acetate means that 100 mM of acetic acid molecules and 100 mM of calcium are contained in a neutralized state. The same applies when the calcium acetate concentration is 200 mM or 300 mM.

As a result, 3% of liquid sugar was contained, and calcium acetate was added at a final concentration of 100 mM, 200 mM, 35 mM.
As a result of the sensory evaluation by 30 panelists, the beverage containing 0 mM was determined to be most preferably a beverage containing 100 mM calcium acetate (28 out of 30 persons evaluated that 100 mM calcium acetate was most preferable). .
On the other hand, as the calcium acetate concentration increased to 200 mM and 300 mM, bitterness increased and the flavor decreased. In particular, at 200 mM or more, some inspectors rejected the sensory evaluation appeared. That is, when calcium acetate was added to the beverage as an acetate, it was found that the concentration was 100 mM (containing 100 mM of acetic acid molecules and 100 mM of calcium in a neutralized state) being close to the upper limit.

(2) Acetic Acid Molecular Concentration When Adding Acetic Acid (Solution) When acetic acid as a solution is directly added to a drink, such as synthetic acetic acid or vinegar, if the acetic acid concentration is to be increased, the specific acetic acid is used. Because sourness and irritation are a major obstacle,
Appropriate density setting is required. In addition, a calcium source in the beverage needs to have an appropriate taste, and further, a form in which calcium is not dissolved but contained as a precipitate is not preferable as a beverage. Based on the above points, the following tests were conducted to examine the acetic acid molecule concentration when adding an acetic acid solution, and the type and concentration of a calcium source.

That is, acetic acid is 0.3%
(50 mM), 0.6% (100 mM), 1.0% (1
67 mM), each of which contains calcium (calcium carbonate, calcium lactate, calcium gluconate) at a final concentration of 0.1% (25 mM),
0.2% (50 mM), 0.4% (100 mM), 0.
A 5% liquid sugar solution containing 6% (150 mM) was prepared, and its taste was evaluated and the occurrence of calcium precipitation was observed (solubility) according to the following criteria. The results are shown in Table 3. In addition, when the evaluation of solubility was "x", the evaluation of taste was not performed because precipitation was unsuitable as a beverage.

Taste evaluation ；: 25 or more out of 30 inspectors who answered that they can drink 100 ml without any problem △; 10 to 20 out of 30 inspectors who answered that they can drink 100 ml without any problem × Out of 30 inspectors who said they could not drink 100ml,
25 or more

Soluble ；: No precipitation or humid appearance is observed Δ: Slight humid appearance is observed. ×: Precipitation or generation of moisture derived from calcium is observed

[0055]

Table 3 (Part 1) [Evaluation of beverages using various calcium compounds]

[0056]

Table 4 (Part 2) [Beverage evaluation using various calcium compounds]

From the results in Table 3, in order to evaluate the taste as △ or 、 and to show the solubility as 、,
First, the acetic acid molecule concentration is 0.3% (50 mM) and 0.6%.
(100 mM). In this case, the calcium concentration is 0.1 when calcium carbonate is used.
Only 1% (25 mM), 0.4% for calcium lactate
It can be seen that the concentration needs to be lower than (100 mM), and in the case of calcium gluconate, lower than 0.2% (50 mM). However, in the case of calcium gluconate, when the acetic acid molecule is 0.6% (100 mM),
The concentration may be lower than 0.4% (100 mM). Therefore, the maximum calcium concentration is 0.4% (100%).
mM). Also, considering the relationship between the flavor and the concentration, assuming that 600 ml of a beverage is consumed per day, 1921 mg of calcium was dissolved to satisfy the maximum daily intake of calcium with this beverage alone (0.32%). %, 80 mM)
It turns out that calcium lactate is optimal.

It is known that calcium lactate and calcium gluconate are suitable as a calcium agent having a low cost in addition to the color. From the results of this study, the product of the present invention is easier to manufacture because the risk of sedimentation in the product is low, and calcium lactate or calcium gluconate is a preferred calcium agent in terms of aroma and taste. It turned out to be suitable. When calcium lactate or calcium gluconate is used, 0.1%
It can be seen that the following, that is, 25 mM or less is preferable.

Judging from the results of Examples 1 to 3 described above, in order to sufficiently expect the effect of promoting calcium absorption, a drink containing 50 to 100 mM concentration of acetic acid molecules together with calcium was consumed. To make up for the daily calcium deficiency more than enough, taking into account the overdose of calcium, the calcium in the beverage must be at a concentration of 2.5-80 mM, In view of the above, it was found that the concentration of calcium was preferably 2.5 to 25 mM, and calcium sources were particularly preferably calcium lactate and calcium gluconate.

Example 4 (Production example of beverage) A beverage was produced by blending various components with the following composition. That is, 50 g of fructose-glucose liquid sugar, 10 g of honey, 4 g of acetic acid (food additive), and 6 g of calcium lactate were added to 1000 g by adding water, mixed and dissolved to prepare a beverage. The acetic acid concentration of this beverage is 68 mM, and the calcium concentration is 19 m.
M. The beverage is a refreshing drink having a moderate sourness and excellent in drinkability, and it is considered that the calcium contained in this beverage is efficiently absorbed in the intestine by the effect of acetic acid.

Example 5 (Production Example of Beverage) Various components were blended with the following composition to produce a beverage. That is, fructose glucose liquid sugar 50g, honey 20g, brewed vinegar (apple vinegar: acetic acid concentration 5% (weight / volume)) 80m
l, 6 g of calcium gluconate and 1 g of apple flavor flavor were mixed with water to make 1000 g, mixed and dissolved to prepare a beverage. The acetic acid concentration of this beverage was 67 mM, and the calcium concentration was 14 mM. The beverage is a refreshing drink having a moderate sourness and excellent in drinkability, and it is considered that the calcium contained in this beverage is efficiently absorbed in the intestine by the effect of acetic acid.

Example 6 (Production Example of Beverage) A beverage was produced by mixing various components with the following composition. That is, 55 g of fructose-glucose liquid sugar, 20 g of honey, 6 g of calcium acetate, 10 g of 5-fold concentrated apple juice, and 1 g of apple flavor flavor were added to 1000 g by adding water, mixed and dissolved to prepare a beverage. The acetic acid concentration of this beverage is 67m
The M and calcium concentrations were 67 mM. The beverage is a refreshing drink having excellent drinkability, and calcium contained in the beverage is considered to be efficiently absorbed in the intestine by the effect of acetic acid molecules.

Example 7 (Production Example of Beverage) Various components were blended with the following composition to produce a beverage. That is, fructose glucose liquid sugar 55g, honey 20g, shell calcium 2g, brewed vinegar (brown rice vinegar: acetic acid concentration 4.5%)
(Weight / volume)) 80 ml, 5 times concentrated apple juice 20
g, apple flavor flavor 1g and water to 1000g
And mixed and dissolved to prepare a beverage. The acetic acid concentration of this beverage was 60 mM, and the calcium concentration was 18 mM.
The drink is a drink excellent in drinkability with a refreshing feeling,
It is considered that the calcium contained in this beverage is efficiently absorbed in the intestine by the effect of the acetic acid molecule.

Example 8 (Production Example of Beverage) A beverage was produced by blending various components with the following composition. That is, 60 g of fructose-glucose liquid sugar, 25 g of honey, 1 g of eggshell calcium, 80 ml of brewed vinegar (apple vinegar: acetic acid concentration 5% (weight / volume)), 10 g of 5-fold concentrated apple juice, and water to 1000 g, mixed and dissolved. Thus, a beverage was prepared. The beverage had an acetic acid concentration of 67 mM and a calcium concentration of 10 mM. The beverage is a refreshing drink having excellent drinkability, and calcium contained in the beverage is considered to be efficiently absorbed in the intestine by the effect of acetic acid molecules.

[0065]

According to the present invention, 50% of calcium is added together with calcium.
A calcium beverage is provided that contains acetic acid molecules at a concentration of １００100 mM. The calcium beverage of the present invention has an excellent function of promoting absorption of calcium from the intestinal tract, can effectively absorb calcium into the body without excess and deficiency, and has a flavor suitable for drinking, and has no problem on a daily basis. Can be taken. By taking an appropriate amount of this drink, absorption of calcium into the body is promoted, and even with a small amount of calcium, it is efficiently taken into the body, and as a result,
Lactating women and athletes (particularly athletes in endurance disciplines) that require even more calcium uptake, young people in the growing period when height is growing rapidly, and calcium elutes significantly from bone Prevent the symptoms associated with insufficient calcium absorption (eg, tooth loss, fractures, fatigue fractures, osteoporosis, etc.) in older elderly people (especially women over 60) without overdosing calcium I can expect that.

Claims (5)

[Claims] 1. A calcium beverage, which comprises, together with calcium, an acetic acid molecule at a concentration of 50 to 100 mM. 2. The calcium beverage according to claim 1, wherein the calcium has a concentration of 2.5 to 80 mM. 3. The calcium beverage according to claim 1, wherein the calcium has a concentration of 2.5 to 25 mM. 4. The calcium beverage according to claim 1, wherein calcium lactate and / or calcium gluconate are used as the calcium source. 5. The calcium beverage according to claim 1, which has a calcium absorption promoting function.