JP3240204B2 - Food and drink - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food or drink having an effect of inhibiting tartar formation. In more detail, a casein calcium degradation product obtained by treating calcium caseinate with a protease originating from the genus Aspergillus is added to troches, candies, gums, soft drinks, etc., and foods and drinks that have the effect of inhibiting the formation of tartar are added. To provide. Here, the calcium-decomposed product has an effect of inhibiting insolubilization of calcium in the oral cavity that causes tartar, and has an effect of inhibiting the formation of tartar.

[0002]

BACKGROUND OF THE INVENTION Calculus is a hard deposit formed on the surface of teeth, which, due to the roughness of the surface, is a mechanical irritant to the gingiva and a bacterial flora in saliva. Is known to provide a comfortable protective environment for gingivitis and periodontal disease. In the first stage of the formation of tartar, a porous mass consisting of bacteria called plaque and organic substances such as glycoproteins in saliva is formed on the tooth surface, and calcium and phosphate supplied from saliva and the like are formed there. The ions can react to form various forms of calcium phosphate crystals, such as tricalcium phosphate and hydroxyapatite, and as a result, the structure of the plaque is reinforced and hardened by the crystallization reaction of calcium phosphate. It becomes tartar. This tartar is usually removed by a mechanical method.

Hitherto, pyrophosphate, tripolyphosphate, ethylenediaminetetraacetate, dihydroxyalkanediphosphonate, aminoalkanediphosphonate, and the like have been proposed as tartar formation inhibitory substances.
At present, they are hardly used from the viewpoints of irritation and application suitability. In addition, although the use of peptides is also known, at present there is no satisfactory one. In order to be widely applied to food and drink as a tartar formation inhibitor, it is essential that it be safe, non-irritating and stable to heat.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to add a tartar formation inhibitor which is safe, non-irritating and has a wide range of applications to foods and drinks such as troches, candy, gum and soft drinks. It is an object of the present invention to provide a food or drink having a tartar formation inhibitory effect.

[0005]

SUMMARY OF THE INVENTION The present inventors have developed a safe,
Non-irritating and widely applicable, tartar formation inhibitor
As a result of diligent research aimed at developing foods and drinks such as lozenges, candies, gums, and soft drinks that have a tartar formation inhibitory effect, they were treated with casein calcium by a protease derived from the genus Aspergillus. By adding the calcium casein hydrolyzate obtained as described above to foods and drinks such as troches, candy, gums, and soft drinks, it was found that the above object was achieved, and the present invention was completed. That is, the present invention is safe, non-irritating, troches, candies, gums, can be added to foods such as soft drinks, casein calcium hydrolyzate, that is, calcium caseinate treated with proteolytic enzymes of Aspergillus genus The present invention relates to a food and drink containing the calcium casein hydrolyzate obtained and having a tartar formation inhibitory effect.

The calcium caseinate hydrolyzate of the present invention is obtained by suspending and dispersing calcium caseinate as a raw material in water in the range of 2 to 40% by weight, preferably 10 to 25% by weight to produce a protease of Aspergillus genus. It is obtained by adding and reacting for 5 to 48 hours, preferably 10 to 24 hours while stirring at a temperature range of 25 to 70 ° C, preferably 40 to 60 ° C. The proteolytic enzyme used in the present invention is not particularly limited as long as it is an enzyme derived from a genus Aspergillus, but is preferably a neutral protease. When an enzyme other than the neutral protease is used, pH adjustment is required at the time of the enzyme treatment, and if the enzyme is neutralized after the treatment, a salt is generated, so that there is a problem that the salt must be removed. Commercially available proteolytic enzymes of the genus Aspergillus include, for example, "Protease P Amano", "Protease A Amano" (manufactured by Amano Pharmaceutical Co., Ltd.) and "Morcin" (manufactured by Fujisawa Pharmaceutical Co., Ltd.) And "Orientase ON" (manufactured by Ueda Chemical Industry Co., Ltd.). These enzymes may be used alone or in combination of two or more.

The protease used in the present invention is 0.1 to 10% by weight, preferably 0.1 to 10% by weight, based on calcium caseinate.
It is used by adding 0.5 to 5% by weight. Protease is 0.
If it is less than 1%, calcium caseinate is hardly decomposed, and the yield of the obtained peptide is low. When the amount of the protease is 10% by weight or more, the decomposition reaction of calcium caseinate occurs without any problem, but there is a problem that it is economically expensive. The treatment temperature with the protease of the present invention is 25 to 70.
C., preferably a temperature range of 40 to 60.degree. C. If the treatment temperature is 25.degree. Also processing temperature
Above 70 ° C, the enzyme is severely deactivated, making it difficult to control the decomposition reaction.

The calcium caseinate used in the present invention is suspended in water in the range of 2 to 40% by weight, preferably 10 to 25% by weight.
When dispersed and decomposed by an enzyme, the enzymatic decomposition reaction can be carried out without any problem at 2% by weight or less, but the yield obtained is low due to the low concentration. On the other hand, if the content is more than 40% by weight, there is a problem that the viscosity of the solution increases and stirring becomes difficult, and it becomes difficult to perform suspension and dispersion uniformly.

The calcium caseinate hydrolyzate of the aqueous solution obtained by the method of the present invention may be used as it is in the form of an aqueous solution or in the form of a powder by spray-drying or freeze-drying. Can be added. The calcium caseinate hydrolyzate obtained by the method of the present invention is obtained by enzymatic treatment using calcium caseinate which is a natural product contained in milk as a raw material, and has excellent safety and no irritation. Since the molecular weight of the main component is decomposed to 1,000 to 5,000, it does not solidify even with heat, is stable, has a wide range of applications, and is useful as an additive to foods and drinks.

The calcium caseinate hydrolyzate of the present invention can be added as a tartar formation inhibitor to foods and drinks such as troches, candies, gums and soft drinks in an amount of usually 0.01 to 10% by weight, preferably 0.1 to 2% by weight. . If the content is less than 0.01% by weight, the effect of the present invention cannot be expected so much. Although addition of 10% by weight or more may be acceptable, it is not preferable in terms of taste, since it is necessary to largely change the normal composition of food and drink. Next, the present invention will be described in detail with reference to examples.

[0011]

【Example】

Example 1 500 g of calcium caseinate powder (from New Zealand) having a calcium content of 1.3% was suspended in 5 liters of water, and 10 g of a neutral protease originating from a genus Aspergillus [trade name: Protease P "Amano" manufactured by Amano Pharmaceutical Co., Ltd.] Was added and reacted at 45 ° C. for 20 hours. Next, at 80 ℃, 30
The enzyme was inactivated by a heat treatment for minutes, followed by filtration. The filtrate was spray-dried to obtain 450 g of calcium casein hydrolyzate. The obtained calcium casein hydrolyzate was subjected to gel filtration chromatography using high performance liquid chromatography (manufactured by Nippon Waters Limited). Using Superose 12 (manufactured by Pharmacia) as a column for analysis, a phosphate buffer (pH = 7)
Flow at a flow rate of 1 / min and detection at 220 nm. As a result of the measurement, the molecular weight of the obtained casein calcium decomposition product was 1000 to
The 5000 fraction was 75.2%.

Test Example 1 Thermal stability The following test was performed to confirm the stability to heating. 1 of calcium casein hydrolyzate obtained in Example 1
% Aqueous solution was heated in an autoclave at 121 ° C for 30 minutes, and no solidified matter or turbidity was observed.
Stable to heat.

Test Example 2 Crystallization Inhibiting Effect of Calcium Phosphate The following test was conducted to examine the crystallization inhibiting effect of calcium phosphate, which is considered to be a cause of tartar formation. For the appropriate amount of the 1% solution of calcium caseinate hydrolyzate obtained in Example 1 or the 1% solution of calcium casein hydrolyzate heated in Test Example 1, 1 ml of 20 mM calcium chloride solution and 10 mM phosphate buffer were added. 4 ml of liquid (pH 7)
Then, deionized water was added to make a total volume of 8 ml, mixed, and allowed to stand at 37 ° C. for 2 hours. Thereafter, the mixture was filtered with filter paper (No. 6 manufactured by Toyo Roshi Kaisha, Ltd.). The calcium content immediately after mixing and after filtration was compared to determine the soluble calcium ratio. The result is shown in FIG.

From the results, by adding the calcium caseinate hydrolyzate obtained in Example 1, the soluble calcium increased and the crystallization of calcium phosphate was inhibited. The effect was not changed by heating.

Example 2 A gum was produced according to the following formulation by adding the calcium caseinate hydrolyzate obtained in Example 1. << Prescription of gum >> Reduced maltose 65.0 parts Gum base 25.5 parts Reduced starch syrup 8.0 parts Casein calcium decomposed product 0.3 parts Fragrance (mint) 0.7 parts A gum was produced according to the above-mentioned method according to a conventional method. ,
There was no production problem, and the taste was unchanged as compared with the case where calcium casein hydrolyzate was not added.

[0016]

The calcium casein hydrolyzate obtained by the method of the present invention has a tartar formation inhibitory effect, and is obtained by blending the calcium casein hydrolyzate of the present invention, a troche, a candy, a gum, a soft drink. Foods such as have an effect of inhibiting tartar formation. The calcium caseinate hydrolyzate of the present invention is obtained by enzymatic treatment using calcium caseinate, which is a natural product present in milk, as a raw material, and is excellent in safety, non-irritating, and has a molecular weight of the main component. Since it is decomposed to 1000 to 5000, it does not solidify even with heat, is stable, has a wide range of applications, and is useful as an additive to foods and drinks.

[Brief description of the drawings]

FIG. 1 shows the ratio of soluble calcium to the concentration of a casein calcium decomposed product in the final mixed solution.

Continuation of the front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/00 A23L 1/305 A61K 7/16 A23J 3/34

Claims (1)

(57) [Claims] 1. A calculus formation inhibitor comprising a calcium casein hydrolyzate obtained by treating calcium caseinate with a proteolytic enzyme derived from a genus Aspergillus.