JPH0330648A - Readily absorbable mineral-containing food and drink - Google Patents

Abstract

PURPOSE:To obtain the subject food and drink, containing a mineral and poly-alpha- or poly-gamma-glutamic acid as a mineral absorption promoter, capable of increasing the soluble mineral concentration in intestinal tracts and useful for preventing osteopathy, etc. CONSTITUTION:The objective food and drink containing a mineral (preferably Ca, Fe, Mg, Zn or Cu) and poly-alpha- or poly-gamma-glutamic acid as a mineral absorption promoter.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a food or drink that has the effect of promoting mineral absorption. Specifically, regarding minerals and foods and drinks containing poly-α or T-glutamic acid as a mineral absorption promoter,
Furthermore, the present invention relates to foods and drinks containing natto or mucilage derived from Bacillus natto as minerals and mineral absorption promoters.

[Conventional technology]

There are about 20 types of minerals that make up the living body, but among these, Japanese people tend to be deficient in minerals such as calcium, iron, zinc, copper, and magnesium, which is considered a nutritional problem. In particular, we tend to be deficient in magnesium and iron.

In the case of calcium, the daily requirement for an adult is said to be 600 kg, which is slightly below the intake per person, but calcium deficiency is a problem due to its low absorption rate. It becomes.

Osteoporosis N, which frequently occurs in the elderly, is mainly caused by an imbalance between calcium intake and excretion, and is the main cause of the increase in the number of bedridden elderly people. Osteoporosis occurs particularly often in postmenopausal women, and one of the causes is thought to be a marked decline in the secretion of female hormones (nistrodiene) and a decline in the absorption rate of calcium from the small intestine. The number of osteoporosis patients is increasing year by year, and it is estimated that there will be 5.34 million people by 2000.

It is generally believed that in order for minerals to be absorbed, they must be present in the lumen of the small intestine in a soluble state. In the case of calcium, there is an active transport pathway in which calcium is absorbed against the concentration gradient, which is controlled by the regulation of vitamin D and various hormones in the upper small intestine, and an active transport pathway in which calcium is absorbed in the lower small intestine according to the concentration gradient. There are two routes of passive transport. However, the proportion of passive transport from the lower part of the small intestine is overwhelmingly high, and while active transport does not increase in terms of mass sales even if the calcium concentration increases, passive transport increases as much as the soluble calcium concentration in the intestinal tract increases. Transport capacity will also increase.

Casein phosphopeptide, which is a decomposition product of the milk protein casein, is a material that exhibits the effect of promoting calcium and iron absorption by increasing the soluble calcium concentration and soluble iron concentration in the lower small intestine. Casein phosphopeptide maintains calcium and iron in a solubilized state due to the chelating action of the phosphate group of phosphoserine and the carboxyl group of acidic amino acids contained in it, and promotes absorption by increasing the concentration of soluble calcium and soluble iron in the small intestine. However, producing casein phosphopeptides requires complex processes such as enzymatic treatment, and furthermore, when added to food, it may be further degraded during the process of being transferred to the small intestine. There is sex. Even when casein is eaten as is, it is broken down in the intestinal tract to produce casein phosphopeptides, which promotes mineral absorption. However, in this case as well, decomposition progresses in the intestinal tract and the ability to solubilize minerals may be lost, and casein also has drawbacks such as poor solubility.

Also, in some cases, inorganic mineral salts or mineral powders are added to foods, but there is a high possibility that they will form insoluble salts with other coexisting substances (the bioavailability of minerals will not be improved much. Polyglutamic acid ( It was already known that calcium (molecular weight 14.000) solubilizes calcium in an in vitro system (Japanese Journal of Nutrition and Food Science J1!
1(6) 433-439 (1986)) did not disclose whether or not mineral solubilization of polyglutamic acid in an in vitro O system exhibits the same behavior as in vitro, nor could it be predicted at all.

[Problem to be solved by the invention]

The goal is to develop ingredients that have simple processing steps, good solubility, and are safe and widely usable in foods, and use these to develop foods and drinks that have the effect of promoting mineral absorption.

[Means to solve problems]

The inventors found that polyglutamic acid is the most suitable for keeping minerals in a solubilized state in the intestinal tract, and that by using polyglutamic acid, minerals can be easily absorbed into the body through the intestinal tract.As a result, they conducted further research and development to improve mineral The present invention has been completed by successfully developing a food and drink that can be easily replenished into the body.

That is, the present invention is a food or drink characterized by containing a mineral and poly-α or γ-glutamic acid as a mineral absorption promoter.

The minerals used in the present invention include some or all of the essential minerals for living organisms such as calcium, iron, magnesium, zinc, and copper.The polyglutamic acid used in the present invention may be α-linked or γ-linked, and has high purity. However, it does not necessarily have to be highly pure, and natto mucilage containing polyglutamic acid as one of its constituents can also be used. Although the natto mucilage consists of poly-γ-glutamic acid and levan, it does not affect the practice of the present invention even if it contains other proteins, peptides, and sugars.

Although there have been examples of processed food products that utilize the viscosity of natto mucilage, we have developed a food and drink product that uses natto mucilage to promote mineral absorption.

Foods and drinks can be in any form, including beverages such as lactic acid drinks, juices, and soft drinks, gels such as jelly, solids such as sweets, biscuits, and tablets, and even powders such as furikake. Can be used. - In the case of natto mucilage, the odorous components are reduced or completely removed during the preparation stage, so there is no restriction on use such as odor, and it can be added in any proportion. In the case of polyglutamic acid, there is no limiting factor for the addition ratio, but it is generally around 0.1-10% for dry foods and 0.01-5% for drinks.
It can be added to the product to a certain degree. At the same time, calcium
Minerals such as iron are also added, but the amount of these additions may be the amount normally used.

The polyglutamic acid used in the present invention may be α-polyglutamic acid or γ-polyglutamic acid, and it may be used after being isolated from the mucilage secreted by Bacillus natto or the mucilage of natto, or the mucilage may be used as it is. There are no problems.

Example Preparation of Natto Mucilage Product> After washing 1 kg of commercially available natto with 3 times the amount of water, the bean part was removed with a cloth. The viscous furnace solution was centrifuged, and the supernatant was gradually added dropwise to ethanol to give a final concentration of 85% ethanol, and the precipitated spirits were collected and dissolved in distilled water. After repeating the operation of adding dropwise to ethanol, the precipitated spirit was dissolved in distilled water and freeze-dried to obtain 13 g of dry powder. The protein content of this natto mucilage is 54%.
The sugar content was 44%, and 70% of the protein was glutamic acid.

Example 1 <Calcium solubilization test> The following experiment was conducted using this natto mucilage.

0.5n+42 of natto mucilage solution (1mg/+nj2)
and 10mM calcium chloride solution 0.5n/! pre-mix and then add 20mM phosphate buffer 1, pH 7, pH 8,
0 ml was added, incubated at 37°C for 2 hours, and then centrifuged. The resulting calcium phosphate precipitate was removed, and the calcium concentration of the supernatant was measured by atomic absorption spectrometry, and the remaining calcium was determined as soluble calcium to determine the residual rate. As a comparison, the same test was conducted using distilled water instead of the natto mucilage solution. The results are shown in Table 1.

Example 2 Animal test example> Rats (Sprague-Dawley male, 4 weeks old, n = 8 in each group) were subjected to 8 hours of light light (9:00-17:00) for 10 days.
00) After meal feeding, a test meal containing the required amount of calcium was fed for 1.5 hours, and after another 1 hour, the abdomen was opened under anesthesia with diethyl ether and the upper (first half) and lower (second half) small intestine were examined. The contents of the saline solution (0,
The suspension was collected in 9% Nal, 1).

After the physiological saline solution had been fixed in volume, it was centrifuged and separated into soluble and insoluble fractions, and the amount of calcium in each fraction was measured by atomic absorption spectrometry. The rats were given 20% natto mucilage diet, 20% isolated soybean protein diet, 20% natto freeze-dried diet, 20% mucilage-free natto freeze-dried diet, and 20% casein diet as test foods.

The results are shown in Table 2, which shows the ratio of soluble calcium to insoluble calcium.

The above results revealed that natto mucilage has the effect of increasing soluble calcium in the small intestine, thereby promoting calcium absorption. It was also revealed that the degree of solubilization is the same as that of casein, and that it has the same effect as casein phosphopeptide, which is an enzymatic decomposition product of casein.

Regarding minerals other than calcium, natto mucilage also has a similar effect of promoting solubilization in the small intestine, and promotes their absorption in the small intestine.

Example 3 <Example of application to food and drink> Next, food and drink to which the natto mucilage prepared in Example 2 and polyglutamic acid obtained by culturing Bacillus natto are added will be described.

3-1 Pineapple juice pineapple concentrated fruit juice 8.3g, fructose glucose solution 1! !
18.5g, 庶'fJfI Liquid F! 4.6 g, citric acid 0.24 g, vitamin C 0.04 g, polyglutamic acid 1.0 g.

8.3 g of water was added to 3.8 g of calcium carbonate and mixed, and 0.22 g of flavoring agent was added to make a syrup. Four times the amount of water was added to this syllabary, and after removing the straining bookmarks, it was heat sterilized and cooled to prepare pineapple juice.

3-2 200g of Kutsky flour, 120g of sugar, 100g of butter, 40g of whole eggs, 15g of polyglutamic acid, 20g of calcium carbonate
g1 baking powder 3g1 vanilla essence 1g,
A dough was prepared using 1 g of common salt, cooled, shaped and roasted to prepare kutsky.

3-3 After soaking 2.6 g of Yokan agar and absorbing enough water, it was washed with water, dehydrated, broken into small pieces, placed in a pot, added with 72 ml of water, and mixed with heat to completely dissolve the agar. Furthermore, add 180 g of sugar, 6 g of polyglutamic acid, and 10 g of calcium carbonate, heat to boil, strain through a sieve, bring the liquid to a boil again, and add 1
10g was added and kneaded. Yokan was prepared by pouring the mixture into molds such as cans while still warm and allowing it to cool and solidify.

3-4 Lemon juice Lemon concentrated juice 2.1g, fructose glucose liquid sugar 10, O
g, 0.16 g of citric acid, 0.04 g of vitamin C, 2.0 g of polyglutamic acid, 0.6 g of iron citrate dissolved in water, and 0.03 g of naringin dissolved in heated water were mixed. , 0.2 g of fragrance was added. The total amount was set to 200g. Then strain,
Furthermore, it was heat sterilized to prepare lemon juice.

3-5 Peach nectar beach puree 120.0g, high fructose glucose liquid sugar 26.
6g, granulated sugar 19.4g, citric acid 0.24g1
0.32 g of malic acid, 0.12 g of vitamin C, 2.0 g of natto mucilage, 15.4 g of calcium lactate, and 216 g of water.
0 g were mixed, degassed using a dealerator, homogenized, and heat sterilized. Thereafter, it was cooled to prepare peach nectar.

3-6 Boil 220g of caramel sand P' and 485g of starch syrup in a small amount of water, cool it, and add 80n+jl of milk! , condensed milk 130m2,
40g of wheat flour, 15g of natto mucilage, 50g of calcium lactate
g was gradually added and mixed while heating to 50°C to 60°C. After mixing and further boiling, 40 g of butter and 1 g of fragrance were mixed, poured into a container, and left to cool. Thereafter, it was cut into appropriate sizes and caramel was prepared.

〔Effect of the invention〕

The present invention relates to foods and drinks that are characterized by containing minerals and mineral absorption promoters.Eating these foods increases the concentration of soluble minerals in the intestinal tract, thereby promoting mineral absorption. Mineral reinforcement for children, prevention of bone diseases such as osteoporosis in old age,
Furthermore, even in healthy people, it can be expected to have effects such as preventing mineral imbalance caused by high-protein diets.

Claims (1)

[Scope of Claims] 1) Foods and beverages characterized by containing poly-α or γ-glutamic acid as minerals and mineral absorption promoters 2) Minerals that are essential to living organisms such as calcium, iron, magnesium, zinc, and copper The food and drink according to claim 1, characterized in that it contains part or all of