JPH05268907A - Calcium-enriched fermented protein composition - Google Patents

Abstract

PURPOSE:To produce the subject composition having excellent calcium absorbability, palatability, taste and flavor and useful as a food, quasi-drug, etc., by carrying out lactic fermentation of a protein solution containing a calcium material to lower the pH of the solution below a prescribed level and treating the solution with protease during the fermentation process, etc. CONSTITUTION:A protein solution containing a calcium material such as calcium carbonate of natural source, e.g. extracted soybean protein is subjected to lactic fermentation until the pH of the protein solution is lowered to 5.0 or below. The objective composition can be prepared by adding a protease during or after the fermentation and treating the solution with the protease. The amount of the calcium material is preferably 0.5-1.5%(w/v) based on the protein solution.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a calcium-enriched fermented protein composition, and more specifically, a coexisting protein obtained by solubilizing a calcium material, which is insoluble at ordinary food pH, by lactic acid fermentation in the presence of protein. The present invention relates to a protein composition useful as a calcium supplement food, a food material or a drug, and a quasi-drug using calcium as a carrier for calcium.

[0002]

[Problems to be Solved by the Prior Art and Invention] As a result of a national nutrition survey in the 1989 fiscal year, the daily intake of calcium per person was 540 mg, which is still 89% of the average nutritional dose.
%, The imbalance of calcium intake such as bone weakening of children and osteoporosis of elderly people and diseases caused by calcium deficiency are becoming social problems.

On the other hand, as a natural calcium material, powdered eggshell, volley, coral, etc. are known, but the commercially available form of the natural calcium material is limited, and it is used as it is for supplementing calcium. Not necessarily suitable. That is, despite the fact that the solubility and morphology of the calcium material are important properties that affect the absorbability of calcium, the natural calcium material has no solubility in ordinary foods, and is not compatible with food materials as an inorganic material. Familiarity is not good either.

Further, as a method for strengthening calcium, it has been conventionally practiced to add salts such as calcium lactate, calcium carbonate and calcium sulfate to milk, milk drink, soy milk and the like, which is a complex of calcium hydroxide and sugar. Is known (Japanese Patent Application Laid-Open No. 61-25458 and Japanese Patent Application Laid-Open No. 1-95727). Japanese Patent Publication No. 37-15273 discloses a method of adding calcium chloride to soymilk, and Japanese Patent Publication No. 34581/1990 discloses a method of adding a water-soluble calcium salt of an organic acid to milk or milk beverage. Further, in Japanese Patent Laid-Open No. 62-14249, calcium carbonate is added to soy milk to which vegetable juice is added, and lactic acid fermentation is performed to obtain p.
Beverages adjusted to H 5.0-6.5 are disclosed.

However, as a favorite food, these methods and products are not satisfactory for the supplementation of calcium as nutrition, and foods that improve the solubility of calcium and improve calcium intake without discomfort.
Development of materials useful as food materials, medicines, and quasi drugs is desired.

[0006]

In view of the above circumstances, the present inventors have earnestly studied about effective supplementation of calcium, and as a result, by applying lactic acid fermentation, calcium is eluted from a natural calcium material, It has been found that by using a coexisting protein as a calcium carrier, the inorganic calcium material can be made compatible with other food materials.

That is, the present invention provides a calcium-enriched fermented protein composition characterized in that a protein solution containing a calcium material is subjected to lactic acid fermentation to a pH of 5.0 or less and treated with a protease during or after the fermentation. The manufacturing method is provided.

Examples of the protein solution used in the present invention include soybean-extracted protein, soy milk, cow milk, skim milk powder, whey protein solution, gelatin solution and the like. If desired, easily fermentable sugars such as glucose, fructose and sucrose, and lactic acid bacteria nutritional sources such as yeast extract may be added.

Examples of the calcium material include calcium carbonate and uncalcined volley, eggshell, calcium carbonate derived from natural products such as coral powder, and limestone and marble.

[0010] The calcium material is usually 0.25 to 5% (w / v) with respect to the protein solution, and preferably,
It is used at a rate of 0.5 to 1.5% (w / v).

The lactic acid bacterium used for lactic acid fermentation may be a normal lactic acid bacterium, for example, Lactobacillus,
Lactic acid bacteria such as Streptococcus are used alone or in combination of two or more. In addition, yeast or the like may be used in combination for improving the flavor.

The protease is a food-grade protease that acts in the neutral to acidic range, for example, protease A.
Examples include “Amano” (Amano Pharmaceutical Co., Ltd.), Pandidase NP-2 (Yakult), Denapsin (Nagase & Co., Ltd.) and the like. The amount of the protease to be used may vary depending on the protein used, the treatment time, etc., but is usually 0.
It is preferable to perform the treatment at 20 to 60 ° C. for 1 to 5 hours with the content of about 01 to 1.0%. By this protease treatment, binding between protein and calcium is enhanced, and flavor, texture, etc. are improved depending on the protein.

In the calcium-fortified fermented protein composition of the present invention, lactic acid bacteria and a calcium material are added to a protein solution, and lactic acid fermentation is carried out under fermentation conditions of lactic acid bacteria until the pH becomes 5.0 or less, and protease is added during or after the fermentation. And then manufactured.

Preferably, the calcium-enriched fermented protein composition of the present invention comprises adding a natural calcium material and a lactic acid bacterium to a protein solution sterilized by a conventional method,
Lactobacillus growth temperature 1 to 25 to 50 ℃ while stirring well
Culturing for 0 to 40 hours, fermenting until pH becomes 5.0 or less, and at 1 to 5 at 20 to 60 ° C. during or after the fermentation.
It can be produced by carrying out a time protease treatment.

The lactic acid fermentation is carried out until the pH becomes 5.0 or less in order to completely dissolve the calcium material and elute the calcium. The changes in pH and the solubility of calcium materials when various natural calcium materials are added to 0.5 M lactic acid aqueous solution are shown in "Fig. 1" and "Table 1", respectively.

[0016]

[Table 1]

As a result, the pH of each natural calcium is 5.
It was found that when the ratio is 0 or less, the solution is transparent and the calcium material is completely dissolved, but as it becomes 5.0 or more, it gradually becomes cloudy and becomes difficult to completely dissolve. Therefore, it was found that it is necessary to ferment until the pH becomes 5.0 or less, preferably 4.8 or less, in order to dissolve the calcium material.

Further, FIG. 2 shows changes in pH when various natural calcium materials were added to soy milk and lactic acid fermentation was performed.

The composition of the present invention may be the fermented liquid itself after lactic acid fermentation, or may be added with additives such as sweeteners, flavors and other medicinal agents, if necessary. It may be concentrated, powdered, granulated or tableted by a conventional method.

The composition of the present invention thus obtained is a food,
It can be consumed as a drug, a quasi drug, or a material thereof, and can be used for supplementing calcium.

[0021]

The present invention will be described in more detail with reference to the following examples.

Example 1 Glucose 16 g and egg shell 4 g were added to 800 ml of soy milk and sterilized at 80 ° C. for 30 minutes, and then the lactic acid bacterium Streptococcus lactis was added.
8 ml of the starter was inoculated and cultured at 30 ° C. for 24 hours while stirring well. The change with time of pH during the culture was the same as the experimental result with the eggshell shown in "Fig. 2".
The pH decreased to below 5.0 and showed a constant pH value over several hours, which indicates that calcium was completely eluted.

Next, 4.0 g (0.1%) of Denapsin (Nagase Sangyo).
5% by weight), and after reacting at 50 ° C. for 3 hours and 30 minutes, 80
The mixture was heat-inactivated and sterilized at 30 ° C. for 30 minutes, and then freeze-dried to obtain 102 g of a calcium-fortified fermented soymilk powder which had a good fermentation flavor with lactic acid bacteria and was free from roughness like a natural calcium material. This calcium fortified fermented soy milk powder contains 17.64 mg of calcium per gram.

The calcium-fortified fermented soymilk powder obtained,
Fermented soymilk powder made in the same way without adding calcium material
(Control) was dissolved and dialyzed, and the amount of bound calcium was compared. As a result, the calcium-fortified fermented soymilk powder bound about twice as much calcium as the fermented soymilk powder of the control. The results are shown in "Table 2".

[0025]

[Table 2]

Example 2 1 ml of glucose was added to 800 ml of 15% skim milk powder solution.
After adding 6 g and 4 g of volley and sterilizing at 80 ° C for 30 minutes, lactic acid bacterium Streptococcus lactis
occus lactis) starter (8 ml) was inoculated, and the mixture was cultured at 30 ° C. for 24 hours with thorough stirring. P during culture
The change with time of H is shown in FIG. Also in this case, as in Example 1, the pH was 5.0 or less, indicating that calcium was completely eluted.

Punchdase NP-2 (Yakult Honsha Co., Ltd.) (0.8 g, 0.1% by weight) was added, and the mixture was mixed at 50 ° C. for 3 days.
After the enzyme treatment for 30 minutes, it is heat-inactivated and sterilized at 80 ° C. for 30 minutes, and then freeze-dried to give 134 g of a calcium-fortified fermented nonfat dry milk composition having a good fermentation flavor and having no roughness. Got This calcium-fortified fermented skim milk composition contains 21.80 mg of calcium per gram.

The obtained calcium-fortified fermented skim milk powder and fermented skim milk powder (control) prepared in the same manner without adding a calcium material were respectively dissolved and dialyzed to compare the amount of bound calcium. The enhanced fermented skim milk powder bound about 3 times more calcium than the control fermented skim milk powder. The results are shown in "Table 3".

[0029]

[Table 3]

Example 3 16 g glucose and volley 4 in a 4.5% gelatin solution
Fermentation, protease treatment, heat-inactivation sterilization and freeze-drying were carried out in the same manner as in Example 1 except that g was added, and the composition had a pleasant fermentation flavor and had a good fermentation flavor, and had a smooth texture. 54 g are obtained.
The calcium fortified fermented gelatin composition contained 32.47 mg calcium / g and the amount of bound calcium was 0.86 mg / g composition.

Example 4 Fermentation, protease treatment, heat-inactivation sterilization and freeze-drying were carried out in the same manner as in Example 1 except that 16 g of glucose and 4 g of volley were added to a 5% whey protein solution to obtain a good fermentation flavor. A pleasant and calcium-fortified calcium-fortified fermented whey protein composition 58
got g. 1 g of this calcium-fortified fermented whey composition
It contained 32.94 mg of calcium per gram and the amount of bound calcium was 1.10 mg per gram of composition.

[0032]

EFFECTS OF THE INVENTION According to the calcium-enriched fermented protein composition of the present invention, calcium supplementation is facilitated by using a protein-solubilized calcium carrier. Further, the calcium-enriched fermented protein composition of the present invention has a good fermentation flavor, and since it does not have graininess and has a good mouthfeel, it can be used as a wide range of foods, medicines, quasi-drugs or the like without any discomfort. can do.

[Brief description of drawings]

FIG. 1 is a graph showing changes in pH when various natural calcium materials are added to a 0.5 M lactic acid aqueous solution.

FIG. 2 is a graph showing changes in pH when lactic acid fermentation is performed by adding various natural calcium materials to soy milk.

FIG. 3 is a graph showing the change over time in pH during culturing in Example 2.

Claims (4)

[Claims] 1. A calcium-enriched fermented protein composition, characterized in that a protein solution containing a calcium material is subjected to lactic acid fermentation to a pH of 5.0 or less, and a protease treatment is carried out during or after the fermentation. 2. The protein composition according to claim 1, which is in a liquid form or a paste form. 3. The protein composition according to claim 1, which is in a powder form. 4. A method for producing a calcium-enriched fermented protein composition, which comprises subjecting a protein solution containing a calcium material to lactic acid fermentation until the pH becomes 5.0 or less, and adding a protease during or after the fermentation.