JP3142175B2 - Acid-resistant casein phosphopeptide mixture, method for producing the same, and health food containing the mixture - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to an acid-resistant casein phosphopeptide mixture which is highly effective in preventing calcium insolubilization and is stable in an acidic solution, a method for producing the same, and a calcium-insolubilizing effect containing the acid-resistant casein phosphopeptide mixture. Related to healthy foods.

[0002]

2. Description of the Related Art In recent years, the calcium intake of Japanese people has been short of the required amount, and the lack of calcium intake among school children, pregnant women and middle-aged and elderly women has become a serious problem. . Calcium deficiency causes various diseases,
In particular, fractures caused by osteoporosis have become a major social problem. Although osteoporosis is caused by a low calcium intake, it is also said to be caused by a low absorption rate of the ingested calcium in the digestive tract. The pH in the small intestine at which calcium is absorbed is neutral to weakly alkaline, and calcium is in a state where calcium is easily precipitated or insolubilized.

On the other hand, it is already known that casein phosphopeptide (hereinafter sometimes abbreviated as CPP) obtained by hydrolyzing casein with trypsin has a calcium absorption promoting action [see Chemistry and Biology]. Vol.
18, No. 8, 551-558 (1980)].

[0004] Various methods for producing the CPP are also known. For example, a method of separating the components of a casein-based raw material by an enzymatic hydrolysis step and an ultrafiltration step (Japanese Patent Application Laid-Open JP-A-56-123921), a method of hydrolyzing casein with trypsin, and fractionating the decomposed solution using activated carbon or a cation exchange resin column (JP-A-59-159792), hydrolysis of casein. A method of purifying CPP by adding ferric ion to the solution and recovering CPP as a precipitate (Japanese Patent Application Laid-Open No. 59-159793), adding calcium ions and a hydrophilic organic solvent,
A method of recovering PP (JP-A-2-7616), a method of treating casein hydrolysis by an ultrafiltration step and separating it (JP-A-2-257854), and the like have been proposed.

[0005] However, although the CPP obtained by the above-mentioned known method has an effect of preventing calcium insolubilization, its solubility, heat stability and acid resistance are insufficient, and its use and use amount are limited. Has disadvantages. Therefore, the use of the CPP obtained by the above-described known method in an acidic beverage such as a sports beverage, a carbonated beverage, and a juice has been a serious obstacle. In addition, the above CPP
Various attempts have been made to improve such disadvantages, but no effective method has been developed so far, and there has been a strong demand for the development of new products free of such disadvantages.

[0006]

In view of such circumstances, the present inventors have conducted detailed studies on the properties of CPPs manufactured by the above-mentioned conventional method in order to improve the drawbacks. As a result, CPPs manufactured by the conventional method include:
It has been found that a component that precipitates at a pH lower than the isoelectric point of casein, particularly below pH 4.0, is contained, and the component that precipitates is successfully removed, and the present invention is completed. Reached. That is, CP manufactured by the conventional method
From P, the above-mentioned precipitated component is removed from the CPP by a two-stage treatment in which undegraded casein is first removed at the isoelectric point of casein, and then components that precipitate at a pH lower than the isoelectric point of casein are removed. Successfully removed completely.

The present invention has a high phosphorus content, has an effect of preventing calcium insolubilization, has excellent solubility, heat stability, and acid resistance which are not found in conventional CPP products, and has a good flavor. It is an object to provide a certain acid-resistant casein phosphopeptide mixture. In addition, the present invention provides a simple mixture of the acid-resistant casein phosphopeptide,
Further, it is an object of the present invention to provide a method for producing a high yield. Another object of the present invention is to provide a health food stably containing the acid-resistant casein phosphopeptide mixture.

[0008]

The structure of the present invention for achieving the above object comprises the following (1) to (3).

(1) Casein which is not decomposed at the isoelectric point of casein
And then remove the pH below the isoelectric point of casein.
Acid-proof by a two-stage treatment to remove the components precipitated by
A method for producing a zein phosphopeptide mixture,
Trypsin is added to the aqueous casein solution and hydrolyzed to obtain
PH of the hydrolyzed solution adjusted to 5.0 or less and 4.0 or more
The resulting precipitate is removed, and the pH of the obtained supernatant is further increased.
Adjust to less than 4.0, remove the resulting precipitate, and then
Acid resistance characterized in that the pH of the supernatant is adjusted to 5.0 or more
For producing a mixture of sex casein phosphopeptides.

(2)It is manufactured by the manufacturing method according to (1).
TheThe following physicochemical properties of (a) to (f);  (A) The molecular weight distribution is 2000 to 5000. (b) The nitrogen / phosphorus molecular number ratio is 25.0 or less.
And (c) having an effect of preventing calcium insolubilization. (D) A 10% (w / v) aqueous solution at 800 nm
(E) 10% (w / v) aqueous solution at a temperature of 80 ° C. or more
Precipitation and turbidity do not occur even when heated. (F) Precipitation even when dissolved in an acidic solution having a pH of 5.0 or less.
And no turbidityAcid resistant characterized by having
Sex casein phosphopeptide mixture.

(3) It is manufactured by the manufacturing method described in the above (1).
The following physicochemical properties of (a) to (f): (a) a molecular weight distribution of 2000 to 5000 (b) a nitrogen / phosphorus molecular ratio of 25.0 or less (c) calcium (D) The transmittance of the 10% (w / v) aqueous solution at 800 nm is 95% or more. (E) The 10% (w / v) aqueous solution is heated at a temperature of 80 ° C. or more. (F) Precipitation, even when dissolved in an acidic solution having a pH of 5.0 or less.
Acid-resistant casein phospho having no turbidity
A health food comprising a peptide mixture.

Next, the present invention will be described in detail. In the present specification, the values of% are by weight unless otherwise specified. The starting material used for producing the acid-resistant casein phosphopeptide mixture of the present invention can be any one containing casein, and various caseins commercially available, for example, acid casein, casein sodium,
Calcium casein and the like are desirable, and milk, skim milk, whole milk powder, skim milk powder and the like can also be used. Whole milk powder and skim milk powder are dissolved in water at the same concentration as milk and skim milk, while casein is dissolved in water at a concentration of 5 to 20%, preferably 10 to 15%.

A proteolytic enzyme is added to this solution to hydrolyze the protein. The enzyme used for the hydrolysis is trypsin or an enzyme preparation containing trypsin. The amount of the enzyme used is about 0.01% to 1% as crystalline trypsin based on the weight of casein as a substrate. The hydrolysis is performed by adjusting the pH of the liquid to be treated to 6.0 to 9.0, at 40 to 55 ° C,
Desirably, the temperature is maintained at 45 to 52 ° C. for 5 minutes to 12 hours. Termination of the hydrolysis can be achieved by heating, for example, 80
This is done by inactivating the enzyme by heating at 10 ° C. for 10 minutes and then cooling to room temperature.

The pH of the obtained hydrolysis solution is immediately adjusted to 5.0 or less and 4.0 or more, preferably around 4.6, to precipitate undecomposed casein. The resulting white precipitate is removed by a conventional method, for example, decantation filtration or centrifugation, and the supernatant is collected. Further, the pH of the supernatant is
It is adjusted to less than 4.0, desirably 3.0 to 3.5, and the resulting precipitate is removed in the same manner as described above. By this two-stage treatment, components that precipitate in a low pH region are completely removed. In the method of the present invention, p
If H is immediately adjusted to less than 4.0, components that precipitate in a low pH range cannot be completely removed.
An acid-resistant casein phosphopeptide mixture cannot be produced (see Test Examples).

Next, the pH of the obtained supernatant was adjusted to 5.0.
As described above, it is desirably adjusted to 5.5 or more, desalted by a known method, a bitter component is removed by a known method (for example, adsorption with activated carbon, resin, or the like), and a liquid acid-resistant casein phosphopeptide mixture is obtained. Get. Furthermore, the solution of the acid-resistant casein phosphopeptide mixture can be appropriately concentrated by a known method to obtain a concentrated liquid acid-resistant casein phosphopeptide mixture. After concentration, the concentrate is dried by a known method to obtain a powdered acid-resistant casein phosphopeptide mixture. The acid-resistant casein phosphopeptide mixture of the present invention is not limited to a liquid substance, but can be a concentrate, a powdery substance, or the like obtained by a conventional treatment.
It includes all forms of products.

Next, the physicochemical properties of the acid-resistant casein phosphopeptide mixture obtained as described above will be described. The acid-resistant casein phosphopeptide mixture of the present invention has a molecular weight distribution of 2000 to 5000, a nitrogen / phosphorus molecular number ratio of 25.0 or less, and has an effect of preventing calcium insolubilization. Furthermore, the transmittance of a 10% (w / v) aqueous solution is 95% or more, and no precipitation or turbidity occurs even when heated to 80 ° C or more. In addition, precipitation and turbidity do not occur even when dissolved in an acidic solution having a pH of 5.0 or less (see Test Examples 1 to 5).

The health food containing the acid-resistant casein phosphopeptide of the present invention is intended for all foods such as confectionery and beverages, and includes candy such as tablet confections, drops, biscuits, crackers, wafers and the like. Baked confectionery, chocolate, chewing gum, snacks, etc., as the beverage, milk, processed milk, milk drink,
Soy milk, fermented milk, lactic acid bacteria drinks, soft drinks, sports drinks,
Juice and the like can be exemplified. In particular, when used in acidic beverages such as fermented milk, lactic acid bacteria beverages, sports beverages, juices, etc., there is a clear significant difference in calcium insolubilizing prevention effect and the like as compared with conventional products.

In the case of producing a health food containing the acid-resistant casein phosphopeptide of the present invention, the acid-resistant casein phosphopeptide can be added to the raw material and mixed, and the mixture can be produced by a conventional method. You can also. The acid-resistant casein phosphopeptide itself is free of bitterness and odor, and has high safety. Therefore, the amount thereof is not limited.
%, And in the case of a beverage, 0.1 to 10%.

Next, the present invention will be described in detail with reference to test examples. Test Example 1 This test was performed to examine the effect of preventing calcium insolubilization.

(1) Preparation of Sample and Reagent 1) Preparation of Sample Sample 1: Prepared by the same method as in Example 1 described later (acid-resistant casein phosphopeptide mixture).

Sample 2: 1 kg of commercially available casein lactate (from New Zealand) was dissolved in water at a concentration of 10%,
Was adjusted to 8.0, pig crystal trypsin (manufactured by Novo Industries) was added at 0.01% of the substrate, and the pH was adjusted to 7.5 to 7.5.
Hold at 8.5 ° C at 50 ° C for 6 hours, then at 80 ° C for 10 hours.
The enzyme was inactivated by heating for a minute and cooled to room temperature. Next, the pH of the solution was adjusted to 4.5, the resulting precipitate was removed by centrifugation, and the resulting supernatant was adsorbed to an adsorption resin (Kuraray Coal GL).
C column) to remove bitterness, concentrated by a conventional method, and dried (a typical product manufactured by a typical conventional method is Example 1 described in JP-A-59-159792).
Used in accordance with the above).

Sample 3: The solution was prepared in the same manner as in Example 1 described below (pH 4.0) except that the pH of the solution was adjusted to 4.6, and the step of removing the formed precipitate by centrifugation was not performed. Less than once to remove the precipitate).

2) Preparation of reagent Calcium chloride solution: Reagent grade calcium chloride (Wako Pure Chemical Industries, Ltd.) was dissolved in purified water at a concentration of 20 mM. Sample solution: Each sample was dissolved in purified water at a rate of 0 to 10 mg / ml. Phosphate buffer: adjusted to a concentration of 20 mM (pH 7.0). Dilute hydrochloric acid solution: adjusted to a concentration of 0.1N.

(2) Test method 1 ml of a calcium chloride solution and 1 ml of a sample solution were placed in a test tube, 2 ml of a phosphate buffer was added, and the mixture was kept at 37 ° C. for 2 hours. Then, the mixture was filtered with a filter (pore size: 0.45 μm), 0.1 ml of a dilute hydrochloric acid solution was added to 0.5 ml of the filtrate, and the calcium content of the filtrate was measured with a Hiranuma Ca-Mg counter (manufactured by Hiranuma Sangyo Co., Ltd.). The percent solubilization of calcium was tested by calculating the percentage of the difference between the amount of calcium in the initially added calcium chloride solution and the amount of calcium in the filtrate relative to the amount of calcium in the initially added calcium chloride solution.

(3) Test Results The test results are as shown in Table 1. As is clear from Table 1, sample 1 (acid-resistant casein phosphopeptide mixture of the present invention) was mixed with sample 2 (a conventional product produced by a typical conventional method) and sample 3 (one precipitation at a pH of less than 4.0). A significantly higher calcium insolubilizing prevention effect (higher solubilization rate) was observed at a lower concentration than in the case of the (removed sample). Therefore, it was revealed that the acid-resistant casein phosphopeptide mixture of the present invention has an extremely excellent calcium insolubilizing prevention effect. In addition, the starting material and the production method were changed, and another conventional product was tested as a control, and almost the same results were obtained.

[0026]

[Table 1]

Test Example 2 This test was conducted to examine the molecular weight distribution of the acid-resistant casein phosphopeptide mixture and the number ratio of nitrogen / phosphorus. (1) Preparation of Sample An acid-resistant casein phosphopeptide mixture was prepared in the same manner as in Sample 1 of Test Example 1.

(2) Test method 1) Molecular weight distribution The molecular weight distribution of the sample was measured by high performance liquid chromatography [Nobuo Ui et al., “High Performance Liquid Chromatography of Proteins and Peptides”, Chemical Supplement No. 102, page 24, Chemical Co., Ltd. (1984)], and measured under the following conditions. Pump: Shimazu LC7A ( Shimadzu ) Detector: Shodex RI SE-61 (Showa Denko) Column: Polyhydroxyethyl Aspartamide column (Poly LC) Temperature: room temperature Flow rate: 0.65 ml / min Analyzer: Chromatopack C-R4AX ( manufactured by Shimadzu Corporation )

2) Nitrogen analysis The sample was subjected to Kjeldahl decomposition using an autoanalyzer (TECHNICN, TRAA cs800 ™, manufactured by Technicon), and the ammonium ion in the decomposition solution was colorimetrically determined. 3) Phosphorus analysis Atomic absorption spectrophotometer ( manufactured by Hitachi, Ltd., Model A-1800) by a conventional method .
Was used for analysis.

(3) Test Results As a result of this test, the molecular weight distribution was 2,000 to 5,000, and the nitrogen / phosphorus molecular number ratio was 20.2.

Test Example 3 This test was performed to examine the turbidity of each sample aqueous solution. (1) Preparation of Sample Sample 1, Sample 2, and Sample 3 in Test Example 1 were used. (2) Test method Each sample was dissolved in purified water at a concentration of 1%, 2.5%, 5%, 7.5% and 10% (w / v), and the transmittance was measured using a spectrophotometer ( Hitachi, Ltd.) It was measured at a wavelength of 800 nm using a Spectro Photometer 228).

(3) Test Results The test results are as shown in Table 2. As is clear from Table 2, Sample 1 (the acid-resistant casein phosphopeptide mixture of the present invention) was Sample 2 (a conventional product produced by a typical conventional method), and Sample 3 (a single precipitate at a pH of less than 4.0). The transmittance is remarkably higher than that of the removed sample).
% (W / v) aqueous solution had a transmittance of 96.4%. This means that the acid-resistant casein phosphopeptide mixture of the present invention can be added at a high concentration to beverages and the like that require transparency. In addition, the starting material and the production method were changed, and another conventional product was tested as a control, and almost the same results were obtained.

[0033]

[Table 2]

Test Example 4 This test was performed to examine thermal stability. (1) Preparation of Sample Sample 1, Sample 2, and Sample 3 in Test Example 1 were used. (2) Test method Each sample was dissolved in purified water at a concentration of 1%, 5%, and 10% (w / v), heated at 80 ° C. for 10 minutes, and the transmittance thereof was measured. The transmittance was measured in the same manner as in Test Example 3.

(3) Test results The test results are as shown in Table 3. As is clear from Table 3, Sample 1 (acid-resistant casein phosphopeptide mixture of the present invention) was Sample 2 (a conventional product produced by a typical conventional method), and Sample 3 (a single precipitate at a pH of less than 4.0). Compared to the sample (removed sample), there is almost no change in transmittance before and after heating (at 80 ° C. for 10 minutes).
Good thermal stability was shown. This means that when the acid-resistant casein phosphopeptide mixture of the present invention is added to beverages and the like, it can sufficiently withstand normal sterilization. In addition, the starting material and the production method were changed, and another conventional product was tested as a control, and almost the same results were obtained.

[0036]

[Table 3]

Test Example 5 This test was performed to examine acid resistance. (1) Preparation of Sample Sample 1, Sample 2, and Sample 3 in Test Example 1 were used.

(2) Test Method Each sample was added to a citrate buffer solution having a pH of 3.0 to 5.5 at a ratio of 1%, and the state of turbidity and precipitation was visually observed. 0.5% of each sample in commercially available transparent drinks of Pocari Sweat (manufactured by Otsuka Pharmaceutical Co., Ltd.), steel frame drink (manufactured by Suntory Ltd.) and sunkist apple (juice content: 30% and 100%; Morinaga Milk Industry Co., Ltd.) , And the state of turbidity and precipitation was visually observed.

(3) Test Results The results of this test are as shown in Tables 4 and 5.
As is clear from Tables 4 and 5, Sample 1 (the acid-resistant casein phosphopeptide mixture of the present invention) was Sample 2 (a conventional product produced by a typical conventional method) and Sample 3 (a pH 4.0 solution).
It was found to be extremely stable in the acidic region, as compared to a sample in which the precipitate was removed once at less than 0). This means that the conventional product was used only for beverages and the like near neutrality (eg, milk, etc.), and even if it could be used, the amount used was extremely small. The mixture means that it can also be used in large quantities in acidic beverages. In addition, the starting material and the production method were changed, and another conventional product was tested as a control, and almost the same results were obtained.

[0040]

[Table 4]

[0041]

[Table 5]

[0042]

EXAMPLES Next, the present invention will be described more specifically with reference to examples, but the present invention is not limited to the following examples. Example 1 1 kg of commercially available casein lactate casein (from New Zealand)
It was dissolved in water at a concentration of 0% (pH 8.0), and trypsin from pigs (manufactured by Novo Industries) was added to the substrate at 0.1%.
%, Adjust the pH to 7.5 to 8.5, and add
The enzyme was hydrolyzed at 0 ° C. for 1 hour, and then heated at 80 ° C. for 10 minutes to inactivate the enzyme. Immediately after the completion of the hydrolysis, the pH of the solution was adjusted to 4.6, the formed precipitate was removed by centrifugation, the pH of the obtained supernatant was adjusted to 3.2, and the formed precipitate was centrifuged again. To remove. The pH of the obtained supernatant was adjusted to 6.0, and an electrodialysis machine ( Asahi Kasei Co., Ltd.)
Desalted using Seiko Kogyo Co., Ltd. , treated with an adsorption resin (manufactured by Hokuetsu Carbon Co., Ltd., KS-35), concentrated, and lyophilized to obtain about 300 g of a powdery acid-resistant casein phosphopeptide mixture.

With respect to the obtained acid-resistant casein phosphopeptide mixture, the molecular weight distribution measured by the same method as in the above-mentioned Test Example was 2000 to 5000, and the ratio of nitrogen / phosphorus was 20.2. In addition, the obtained powder is 10%
It was dissolved in water at a concentration of (w / v) and the transmittance measured at 800 nm was 97.0%.

Example 2 Approximately 250 g of a powdered acid-resistant casein phosphopeptide mixture was obtained in the same manner as in Example 1 except that commercially available sodium caseinate was used instead of casein lactate. About the obtained acid-resistant casein phosphopeptide mixture, the molecular weight distribution measured by the same method as the above-mentioned test example is 2000-5000, and the nitrogen / phosphorus ratio is 1
9.6. Further, the obtained powder was reduced to 10% (w /
It was dissolved in water at the concentration of v) and the transmittance measured at 800 nm was 97.3%.

Example 3 1 kg of commercially available casein lactate (New Zealand) was added to 1 kg.
It was dissolved in water at a concentration of 0% (pH 8.0), and to this solution was added pig crystalline trypsin (manufactured by Novo Industries) at a ratio of 0.3% to the substrate to adjust the pH to 7.5 to 8. .5
And hydrolyzed at 50 ° C. for 30 minutes. After completion of the hydrolysis, about 320 g of an acid-resistant casein phosphopeptide mixture was obtained in the same manner as in Example 1. The obtained acid-resistant casein phosphopeptide mixture was measured in the same manner as in the above Test Example.
000, the ratio of nitrogen / phosphorus was 21.8. When the powder was dissolved in water at a concentration of 10% (w / v), the transmittance at 800 nm was 96.8%.

Example 4 600 g of concentrated apple juice (5-fold concentrated), 1000 g of liquid sugar (fructose / glucose), 30 g of citric acid, and 50 g of acid-resistant casein phosphopeptide powder obtained by the same method as in Example 1 Dissolve in 8320 ml of water, heat sterilize, cool, acid-resistant casein phosphopeptide and 30%
About 101 apple juices containing the fruit juice were obtained. No precipitation was observed in the obtained apple juice, and the flavor was good. The raw materials used were all commercial products except for the acid-resistant casein phosphopeptide powder.

Example 5 Unshu mandarin orange juice 3000 g, sugar 1000 g, citric acid 1
1g, Vitamin C 2.3g, Orange Essence 10g
Then, 50 g of acid-resistant casein phosphopeptide powder obtained by the same method as in Example 2 was dissolved in 5930 ml of water, sterilized by heating and cooled, and orange juice containing acid-resistant casein phosphopeptide and 30% fruit juice was added to about 101 orange juice.
I got No precipitation was observed in the obtained orange juice, and the flavor was good. The raw materials used were all commercial products except for the acid-resistant casein phosphopeptide powder.

Example 6 5000 ml of milk was added to 5000 ml of water, heat sterilized, and 100 g of powdered coffee, 600 g of sugar and 100 g of acid-resistant casein phosphopeptide powder obtained by the same method as in Example 3 were added and dissolved. Then, the mixture was cooled to obtain about 101 lactocoffee containing acid-resistant casein phosphopeptide. No precipitate was observed in the obtained lacto coffee, and the flavor was good. The raw materials used were all commercial products except for the acid-resistant casein phosphopeptide powder.

Example 7 To 5000 ml of milk, 500 g of sugar and 120 g of acid-resistant casein phosphopeptide powder obtained by the same method as in Example 1 were added, sterilized by heating, cooled to 35 ° C., and 380 g of plain yogurt was added. Then, 80 g of the mixture was filled in a container, sealed, kept at 35 to 40 ° C. for 10 hours, and cooled to obtain 70 yogurts containing acid-resistant casein phosphopeptide. No precipitation was observed in the obtained yogurt, and the flavor was good.
The raw materials used were all commercial products except for the acid-resistant casein phosphopeptide powder.

Example 8 5000 g of plain yogurt was placed in a double kettle, 5000 g of sugar was stirred, and 100 g of acid-resistant casein phosphopeptide powder obtained by the same method as in Example 2.
g, add and mix uniformly, heat with stirring at 80 ° C. for 10 minutes, cool to room temperature, then add 80 g of citric acid
And a mixture of 80 g of water are gradually added with stirring, and 10 ml of lemon essence is added in the same manner. About 10 kg of a concentrated acid milk beverage containing acid-resistant casein phosphopeptide is added.
I got No precipitation was observed in the obtained concentrated acid milk beverage, and the flavor was good. In addition, this acid milk drink is 5-6.
Dilute 1-fold and drink. The raw materials used were all commercially available products except for the acid-resistant casein phosphopeptide powder.

Example 9 1000 g of flour, 175 g of shortening, powdered sugar 22
0 g, 25 g of syrup, 25 g of powdered milk, 7.5 g of sodium chloride, 7.5 g of sodium bicarbonate, 25 g of calcium carbonate, 17 g of acid-resistant casein phosphopeptide powder obtained by the same method as in Example 3, and 210 g of water, and the mixture was mixed with dough. Was prepared and baked by a conventional method to obtain about 1600 g of a biscuit containing acid-resistant casein phosphopeptide. The biscuit obtained had a good flavor. The raw materials used were all commercial products except for the acid-resistant casein phosphopeptide powder.

[0052]

The effects achieved by the present invention are as specifically verified in the test examples described above. The acid-resistant casein phosphopeptide mixture of the present invention is an excellent acid-resistant casein mixture which is not found in conventional products. It has thermal stability, solubility, and a high calcium insolubilizing prevention effect, and has high utility as a high-grade calcium raw material for various health foods. Further, according to the production method of the present invention, the acid-resistant casein phosphopeptide mixture can be produced simply and in a high yield. Furthermore, by using the acid-resistant casein phosphopeptide, it is possible to obtain a health food such as an acidic beverage stably containing an acid-resistant casein phosphopeptide mixture having no turbidity and precipitation and a high calcium insolubilizing prevention effect.

──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Hiroko Yamaguchi 2-7-4 Yurigaoka, Aso-ku, Kawasaki-shi, Kanagawa Prefecture 401, Morinaga Milk Industry Yurigaoka Company House 401 ) Surveyed field (Int.Cl. ⁷ , DB name) A23J 3/10-3/34 A23L 1/305 C12P 21/06

Claims (3)

(57) [Claims] (1) Casein which has not been decomposed at the isoelectric point of casein
And then precipitated at a pH below the isoelectric point of casein.
Acid-resistant casei by a two-stage treatment to remove the components that precipitate
A method for producing a phosphopeptide mixture, which comprises adding trypsin to an aqueous casein solution and hydrolyzing the mixture , adjusting the pH of the obtained hydrolysis solution to 5.0 or less and 4.0 or more,
The resulting precipitate was removed and the pH of the resulting supernatant was further increased to 4.0.
And remove the resulting precipitate, then p
A method for producing an acid-resistant casein phosphopeptide mixture, wherein H is adjusted to 5.0 or more. 2. It is produced by the production method according to claim 1.
The following physicochemical properties of (a) to (f); (a) the molecular weight distribution is 2000 to 5000 (b) the ratio of the number of nitrogen / phosphorus molecules is 25.0 or less (c) prevention of calcium insolubilization (D) The transmittance of the 10% (w / v) aqueous solution at 800 nm is 95% or more. (E) Even if the 10% (w / v) aqueous solution is heated at a temperature of 80 ° C. or more. No precipitation or turbidity. (F) Precipitation, even when dissolved in an acidic solution of pH 5.0 or less.
Acid resistance characterized by having no turbidity
Sex casein phosphopeptide mixture. (3)Manufactured by the manufacturing method according to claim 1,
The following physicochemical properties of (a) to (f);  (A) The molecular weight distribution is 2000 to 5000. (b) The nitrogen / phosphorus molecular number ratio is 25.0 or less.
And (c) having an effect of preventing calcium insolubilization. (D) A 10% (w / v) aqueous solution at 800 nm
(E) 10% (w / v) aqueous solution at a temperature of 80 ° C. or more
Precipitation and turbidity do not occur even when heated. (F) Precipitation even when dissolved in an acidic solution having a pH of 5.0 or less.
And no turbidityAcid-resistant casein phospho having
A health food comprising a peptide mixture.