JPH07264992A - Peptide-containing composition and production thereof - Google Patents

Abstract

PURPOSE:To produce a peptide-containing composition having low allergic action, containing decreased amount of bitter taste and odor component and useful for the preparation of modified milk for baby by decomposing casein with a protease in acidic state and treating the product under specific condition. CONSTITUTION:This peptide-containing composition containing aromatic amino acids (tyrosine, phenylalanine and tryptophan) in an amount of 0.3-7.2wt.% in total amino acid composition and <=35ppm of odorous component and having a lightness (L) of 80-95, a brownness (a) of -4.0 to +0.5 and an yellowness (b) of 13-16.3 is produced by decomposing casein with a protease in acidic state, treating with a peptidase in neutral state, subjecting the decomposition product to ultrafiltration membrane treatment to collect a permeate containing 20-50wt.% of peptide having maximum molecular weight of <=3,000 and 50-80wt.% of amino acids, treating the permeate with an anion exchange resin to remove the bitter component, odorous component such as butyric acid and color component by adsorption to the resin.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a peptide-containing composition which is hypoallergenic and has reduced bitterness and odor components (hereinafter referred to as unpleasant odor unless otherwise indicated).
The present invention also relates to a method for producing the peptide-containing composition, a food or nutritional composition containing the peptide, and the like.

[0002]

2. Description of the Related Art Nowadays, it is said that the number of patients with food allergic diseases tends to increase mainly in the younger age group. Nowadays, the hypoallergenicity of these younger people who are especially important in nutritional intake is low. -Food products are developed in various forms. In general, there are examples in which animal and vegetable proteins typified by milk, eggs, soybeans, etc. are hydrolyzed with an enzyme as a substrate, and a material having a reduced allergenicity is provided as a nitrogen source. On the other hand, digestion and absorption in the body after ingestion of food is also important for post-illness patients, health-oriented people, and sports players. Foods that use food as a nitrogen source have been attracting attention.

[0003]

However, many of the hydrolyzates are generally not favored as foods in terms of flavor, color and the like, and the flavor of the final food is taken into consideration by mixing sweeteners and flavors. However, the effects are rarely noticeable, and the above subjects suffered some pain or trouble in oral intake. Further, the higher the level of aromatic amino acids such as tyrosine, phenylalanine and tryptophan in the enzymatic hydrolyzate, the more bitterness is increased and the flavor is inferior. Therefore, it is better to further reduce these amino acids. In addition, since it is higher than the content in breast milk, it is a substitute for breast milk that aims to approximate breast milk (low allergic food for infants, etc.).
The level of aromatic amino acids in the milk protein hydrolyzate was also a problem for the dog.

In view of the above-mentioned circumstances, an object of the present invention is to provide a hypoallergenic peptide-containing composition having reduced bitterness and unpleasant odor and a clean color and a method for producing the same. More specifically, the present invention is a method of hydrolyzing milk protein, particularly casein with an enzyme, and treating a peptide-containing composition subjected to ultrafiltration with an adsorption resin to partially dissipate a part of an aromatic amino acid, which is a bitter component, It is an object of the present invention to provide a hypoallergenic peptide-containing composition that is more suitable as a food material and that can be obtained by reducing the odor and further the brownness in the color stripe, and a method for producing the same.

[0005]

The present inventors have completed the present invention as a result of various studies to achieve the above object. That is, the present invention relates to a peptide having a maximum molecular weight of 3000 or less of 20 to 50% by weight and free amino acid of 50 to 80% by weight
And the amount of aromatic amino acids such as tyrosine, phenylalanine and tryptophan in the amino acid composition is 0.
A peptide-containing composition containing 3 to 7.2% by weight, which is hypoallergenic and has reduced bitterness and unpleasant odor.

Further, the peptide of the present invention has an odor component content reduced to 35 ppm or less. Such odorous components include butyric acid, caproic acid, capric acid, caprylic acid, lauric acid, palmitic acid, palmitoleic acid,
Dimethyl disulfide, 2,5-dimethylpyrazine,
2-ethyl-5-methylpyrazine, trimethylpyrazine, 3-methylthio-propanal, benzaldehyde, benzeneacetaldehyde, 2,3-dihydro-4
-At least one component selected from the group consisting of methylfuran, furfural, furfuryl alcohol and cresol.

Further, the peptide-containing composition of the present invention comprises
The lightness (L value) when measuring the color difference using a color system (Hunter-Lab) under the condition that the color tone of the powder is C light (standard light) and 2 degree visual field (color matching function) 80 to 95, brownness (a value) -4.0 to 0.5 and yellowness (b value) 13 to 16.3
And a peptide-containing composition of the above composition.

The present invention also provides that casein is treated with a protease by acidification and then with a peptidase under neutral conditions,
The present invention relates to a method for producing a peptide-containing composition having a low allergenicity, reduced bitterness and unpleasant odor, which is obtained by treating with an ultrafiltration membrane and then with an anion exchange resin.

The peptide-containing composition of the present invention comprises infant formula, follow-up milk, enteral / oral nutritional supplements, general health foods, foods for allergic diseases or lactose intolerance, lactose-free foods for patients with galactoseemia. Etc. as a nitrogen source.

Next, the method for producing the peptide-containing composition of the present invention will be specifically described. The method for producing the peptide-containing composition of the present invention comprises a step A in which casein is used as a raw material for hydrolysis with protease, a step B in which this treated product is hydrolyzed with peptidase, and a step C for permeating by ultrafiltration membrane treatment. It comprises a step and a step D in which treatment with an anion exchange resin reduces the aromatic amino acids of tyrosine, phenylalanine and tryptophan, which are bitter components, unpleasant odors and brownness in color. As a protease in the step A, a proteolytic enzyme containing an acidic protease, a neutral protease and a peptidase derived from Aspergillus filamentous fungi is most suitable. Specific examples thereof include Morcin F (manufactured by Seishin Pharmaceutical Co., Ltd.), Protease M (manufactured by Amano Pharmaceutical Co., Ltd.), Sumiteam AP and Sumiteam RP (manufactured by Shin Nippon Chemical Industry Co., Ltd.), and one or two of these enzymes can be mentioned.
Select and use at least one species. As the peptidase in the step B, a complex enzyme containing a protease derived from the genus Rhizopus and a peptidase, particularly a proteolytic enzyme having a high peptidase activity is preferable. Specifically, Blend
o No.2060.20, Blendo No.4500.10 (Impe
rial Biotechnology Limited), carboxyl peptidase (Pentel), IP enzyme, Morcine F (Morijin Pharmaceutical), Peptidase R (Amano Pharmaceutical), etc., and one or more of these enzymes can be used. It can be selected and used.

As a preferred condition for causing these enzymes to act on casein, in the step A, the solid content of casein is 5 to 20.
In about 3% by weight, pH 3 to 4 at a temperature of 35 to 55 ° C, preferably 40 to 50 ° C for 10 to 60 hours, preferably 14 to 20 hours,
Hydrolyze under the addition rate of 20-200 units / g-casein of protease. Next, in step B, the solution decomposed in step A is adjusted to pH 6 to 8 and the temperature is adjusted to 35 to 55 ° C, preferably 40 to 50 ° C.
The hydrolysis is carried out at 1 ° C. for 1 to 10 hours, preferably 5 to 8 hours under the addition ratio of peptidase of 1000 to 6000 units / g-casein. As the pH adjuster, 18 to 35% hydrochloric acid is used in the step A, and potassium hydroxide, sodium hydroxide or calcium hydroxide is used in the step B. The end point of the enzyme reaction in the step A is judged at the time when the peptide concentration is measured to reach 400 to 500 μM, and the end point of the enzyme reaction in the step B is judged at the time when the peptide concentration reaches 600 to 700 μM. In order to inactivate the enzyme action, it takes 4 seconds at 95-120 ℃.
Heat for 30 minutes. In the process C, the material is ceramic, and the ultrafiltration membrane having a cut-off molecular weight of 10,000 Da or less is used at an operating temperature of 10 to 70 ° C. and an operating pressure of 1 to 10 bar.
Unnecessary substances such as undecomposed substances are removed to obtain the permeated liquid. It is preferable to carry out at an operating temperature of 40 to 60 ° C and an operating pressure of 2 to 6 bar. In this way, a permeate containing a peptide having a maximum molecular weight of 3000 or less and an amino acid in the above ratio is obtained. In the step D, an anion exchange resin such as an anionic adsorption resin is used, and the treatment temperature is 2 to 90 ° C., the SV value is 1 to 6, and the BV is
Use a value of 1 to 30. Treatment temperature is preferably 2 to 60 ° C, SV
It is desirable that the value is 2 to 5 and the BV value is 10 to 25. Examples of anion exchange resins include Duolite A-561 (Sumitomo Chemical Co., Ltd.), Amberlite IRA-94s (Organo), Amberlite IRA-68 (Organo), Diaion WA 10 (Mitsubishi Kasei) Made), Diaion WA 30
(Manufactured by Mitsubishi Kasei) or the like is used. By this anion exchange resin treatment, the aromatic amino acid and the unpleasant odor which are bitter components in the peptite-containing composition are adsorbed and removed, and the brownness of the colorant is reduced to make it transparent. When it is made into powder, it becomes more milky white.

The peptide-containing composition thus obtained has the following composition. General composition (% by weight in solid content) Total constituent amino acids 80 to 90 (in all constituent amino acids) Peptide amount (maximum molecular weight 3000 or less) 20 to 50 Free amino acids 50 to 80 Sugar 0 to 1 Other (ash And fat) 9-20 Amino acid Composition (% by weight) Aspartic acid 5.7-8.9 Threonine 3.6-5.4 Serine 4.9-7.3 Glutamic acid 18.9-22.7 Proline 9.8-11.8 Glycine 1.3-2.0 Alanine 2.7-4.5 Cysteine 0.2-0.6 Valine 5.9 to 7.2 Methionine 0.7 to 4.3 Isoleucine 2.7 to 6.4 Leucine 5.2 to 13.7 Tyrosine 0.2 to 2.8 Phenylalanine 0.1 to 4.0 Lysine 6.3 to 13.4 Histidine 2.5 to 3.8 Tryptophan 0.0 to 0.4 Arginine 3.0 to 5.7 Odor component (ppm) (free fatty acid) Butyric acid 1.7 ~ 6.8 Caproic acid 3.4 ~ 13.4 Caprylic acid 1.5 ~ 6.1 Capric acid 1.8 ~ 7.3 Lauric acid 0.01 or less Palmitic acid 0.01 or less Palmitoleic acid 0.01 to 0.12 Dimethyl disulfide 0.01 (Dimethyl disulfide) 2,5- dimethyl pyrazine 0.01 (2,5-Dimethylpyrazine) 2- ethyl-5-methylpyrazine 0.01 (2-Ethyl-5-methylpyrazine ) trimethyl pyrazine 0.01 or less (Trimethyl pyrazine) 3-methylthio-propanal 0.01 to 0.15 (3- (Methylthio) -propanal) Benzaldehyde 0.01 or less (Benzaldehyde) Benzeneacetaldehyde 0.06 to 0.45 (Benzeneacetoaldehyde) 2,3-dihydro-4-methylfuran 0.01 or less (2, 3-Dihydro-4-methyl Furan) Furfural 0.1 or less (Furfural) Furfuryl alcohol 0.1 or less (Furfuryl alcohol) Cresol 0.01 or less (Cresol) Color tone (reference value: whole milk powder) L value (brightness) 80- 95 89.79 a value (brownness) -4.0 to 0.5-3.56 b value (yellowness) 13 to 16.3 14.18 The color tone is C light (standard light) and 2 in powder form.
Under the condition of the visual field (color matching function), the color system (Hunter)
-Lab) is the value when the color difference is measured.

This peptide-containing composition makes it difficult for the immune system to recognize it by lowering the maximum molecular weight of the peptide to 3000 or less, and by containing 20 to 50% by weight of the peptide, the allergen is lowered and the aroma is reduced. It is possible to prevent bitterness and unpleasant odor by controlling the amounts of group amino acids and odorous components. Furthermore, the unpleasant odor and the brownness in the color are reduced. The obtained peptide composition is in a liquid form, but may be concentrated and dried into a powder, or may be blended in a liquid form as a nitrogen source for various foods and nutritional compositions. The obtained food or nutritional composition is hypoallergenic and has reduced unpleasant odors and bitterness and brownness in the color zawa. The foods and nutritional compositions referred to in the present invention include infant formula, infant formula, follow-up milk, allergic disease foods,
There are enteral / oral nutritional supplements, general health foods, lactose intolerance, and lactose-free foods for patients with galactosemia.

The test examples for confirming the allergic inhibitory effect of the peptide-containing composition of the present invention are shown below.

[Test example]

(Preparation of peptide-containing composition) Solid content is 7% and pH is 3.
80 units / g-casein of protease (Protease M manufactured by Amano Pharmaceutical Co., Ltd.) was added to the casein solution adjusted to 9, and the mixture was reacted at 45.5 ° C. for 16.5 hours. Furthermore, after adjusting the pH of this solution to 6.1, 4800 units / g-casein peptidase (Peptidase R manufactured by Amano Pharmaceutical Co., Ltd.) was added, and the reaction was carried out at 45.5 ° C. for 16.5 hours. The hydrolyzed solution was treated at 50 ° C. with an ultrafiltration device having a membrane of 5000 Da at 3 bar to obtain a permeate. Then, the mixture was further passed through a column packed with an anion exchange resin (Duolite A-561 manufactured by Sumitomo Chemical Co., Ltd.) at a flow rate of SV = 3.5 to obtain a peptide-containing composition.

(Preparation of feed) The composition of the test feed was 20% by weight of milk casein (hereinafter referred to as "control diet"), 10% by weight of the peptide-containing composition prepared above (hereinafter referred to as "peptide"). Abbreviated as "containing food"), and refined soybean oil as a fat source, α-corn starch as a sugar source, cellulose as a dietary fiber source, and AIN-76.
Mix mineral mixture, vitamin mixture by composition,
The feed was prepared.

(Allergen blocking effect test) Wist in infancy
Male ar rats (14 days old, 10 rats, purchased from Charles River) were divided into a control group of 5 rats and a peptide-containing composition administration group of 5 rats. Then, the control diet group and the peptide-containing diet administration group were each fed with the above-prepared feed, and blood was collected 2 weeks later. IgE in blood was measured using an anti-rat IgE antibody (Nordic). The results are shown below. As seen here, the peptide-containing composition food group, it was Tsu amount that is apparently allergic lowering action compared to the control diet group.

[0017] * Significantly different from the control diet group (p <0.05)

Examples of the present invention will be shown below.

【Example】

Example 1 The steps A to C were carried out under the following conditions using a commercially available powdered casein to obtain a peptide-containing composition I, and then a step D was further carried out to obtain a peptide-containing composition II. (Process A) Base concentration 7% Protease addition rate 80 units / g-Casein Reaction temperature 45.5 ° C Reaction time 16.5 hours Reaction pH 3.9 (Process B) Base concentration 7% Peptidase addition rate 4800 units / g-casein reaction temperature 44.5 ° C reaction time 7 hours reaction pH 6.1 (step C) molecular weight cutoff of ultrafiltration membrane 10,000 ultrafiltration temperature 50 ℃ Ultrafiltration treatment pressure 3 bar (Process D) Resin used Duolite A561 (Sumitomo Chemical Co., Ltd.) Resin treatment temperature 30 ℃ Resin SV value 3.5 Resin BV value 13 A part of aromatic amino acid can be removed by treatment A peptide-containing composition II having reduced bitterness and improved flavor and color tone could be obtained. The composition of the peptide-containing composition is described below.

General composition (% by weight in solid content) Peptide composition I Peptide composition II Maximum molecular weight 1,700 1,700 Total amino acid amount 85.0 84.5 Peptide amount 25.5 22.5 Free amino acid amount 59 .5 62.0 Sugar 0.0 0.0 Others (ash / fat) 15.0 15.5 Amino acid composition (% by weight) Peptide composition I Heptide composition II Aspartic acid 6.9 7.1 Threonine 4.1 4.3 Serine 5.6 5.9 Glutamic acid 20.3 21.4 Proline 10.7 10.9 Glycine 1.8 1.7 Alanine 2.9 3.2 Cystine 0.4 0.4 Valine 6.4 6 .7 Methionine 2.8 2.8 Isoleucine 5.2 4.9 Leucine 9.4 9.8 Tyrosine 4.0 1.7 Phenylalanine 5.0 3.0 Lysine 7.7 8.9 Histidine 3.0 3.2 Tryptophan 1.2 0.2 Arginine 3.5 4.0 Odor component (ppm) Hepeptidyl composition I Hepeptidyl composition II (free fatty acid) Butyric acid 34.0 4.1 Caproic acid 67.0 9.9 Caprylic acid 30.6 4.6 Capric acid 36.4 3.5 Lauric acid 0.100 0.01 or less Palmitic acid 0.122 0.01 or less Palmitoleic acid 0.211 0.077 Dimethyl disulfide 0.058 0.01 or less 2,5-Dimethylpyrazine 0.109 0.01 or less 2-Ethyl-5-methylpyrazine 0.022 0.01 or less Trimethyl・ Pyrazine 0.034 0.01 or less 3-Methylthio-propanal 0.232 0.104 Benzaldehyde 0.127 0.01 or less Benzene acetaldehyde 1.252 0.303 2,3-Dihydro-4-methylfuran 0.012 0.01 or less Furfural 0.10 0.1 or less Furfuryl alcohol 0.11 0.1 or less Cresol 0.044 0.01 or less Color tone Degree Composition I Peptide Composition II Whole milk powder L value (brightness) 78.45 87.92 89.79 a value (brownness) 0.89-2.19 -3.56 b value (yellowness) 16.50 15.81 14.18

Example 2 The steps A to C were carried out under the following conditions using a commercially available powdered casein to obtain a peptide-containing composition I, and then a step D was carried out to obtain a peptide-containing composition II. . (Process A) Base concentration 10% Protease addition rate 95 units / g-casein Reaction temperature 50.0 ° C Reaction time 15.0 hours Reaction pH 4.1 (Process B) Base concentration 10% Peptidase addition rate 3500 units / g-casein reaction temperature 49.5 ° C reaction time 5 hours reaction pH 7.0 (C process) ultrafiltration membrane molecular weight 10,000 ultrafiltration treatment temperature 60 ℃ Ultrafiltration pressure 4.5 bar (D process) Resin Diaion WA10 (manufactured by Mitsubishi Kasei) Resin treatment temperature 50 ° C Resin SV value 2.5 Resin BV value 10 A part of aromatic amino acid is removed by treatment As a result, a peptide-containing composition II having reduced bitterness and improved flavor and color was obtained. The composition of the peptide-containing composition is described below.

General composition (% by weight in solid content) Peptide composition I Peptide composition II Maximum molecular weight 2,000 2,000 Total amino acid amount 82.0 82.5 Peptide amount 25.0 22.0 Free amino acid amount 56 .5 60.5 Sugar 0.0 0.0 Others (ash / fat) 18.0 17.5 Amino acid composition (% by weight) Peptide composition I Hepeptide composition II Aspartic acid 6.8 7.5 Threonine 4. 1 4.5 serine 5.8 6.2 glutamic acid 20.1 21.2 proline 10.6 11.1 glycine 1.9 1.5 alanine 3.0 3.4 cystine 0.4 0.4 valine 6.3 6.8 Methionine 2.8 2.5 Isoleucine 5.2 4.8 Leucine 9.4 10.2 Tyrosine 3.4 1.3 Phenylalanine 5.1 1. 5 Lysine 7.6 9.4 Histidine 2.9 3.4 Tryptophan 1.2 0.0 Arginine 3.5 4.3 Odorant (ppm) Hepeptidic composition I Hepeptidic composition II (free fatty acid) Butyric acid 38.5 4.5 Capron Acid 70.0 10.1 Caprylic acid 33.2 4.5 Capric acid 39.8 3.9 Lauric acid 0.092 0.01 or less Palmitic acid 0.109 0.01 or less Palmitoleic acid 0.204 0.098 Dimethyl disulfide 0.080 0.01 or less 2,5-Dimethylpyrazine 0.098 0.01 or less 2-Ethyl-5-methylpyrazine 0.035 0.01 or less Trimethylpyrazine 0.029 0.01 or less 3-Methylthio-propanal 0.198 0.116 Benzaldehyde 0.146 0.01 or less Benzeneacetaldehyde 1.189 0.496 2,3-Dihydro-4-methylfuran 0.01 or less 0.01 or less Furfural 0.105 0.1 or less Furfuryl alcohol 0.1 or less 0.1 or less Cresol 0.037 0.01 The following color tone of Bae ° Tito Bu composition I Pepuchito Bu composition II whole milk powder L value (Lightness) 77.59 85.69 89.79 a value (tan degree) 0.93 -2.01 -3.56 b value (yellowness) 16.62 15.53 14.18

Example 3 17 kg of the solid content of the peptide-containing composition II described in Example 1, 50 kg of dextrin, 3 kg of starch, 10 kg of sucrose and 2.5 kg of vitamins and minerals were dissolved and mixed in 500 kg of hot water at 60 ° C.
This was mixed with 0.1 kg of an emulsifier in advance and mixed with 17.5 kg of a vegetable-modified fat at 50 ° C., homogenized, sterilized at 120 ° C. for 4 seconds, concentrated and dried by a conventional method, and used for allergic diseases. 100 kg of lactose-free food was obtained.

Example 4 100 kg of the peptide composition II (liquid form) described in Example 1 was heated to 50 ° C.
After heating to 5 kg of whey protein concentrate (WPC),
Dextrin 10kg, sucrose 2kg and vitamins and minerals
0.5 kg was mixed and dissolved. To this, add 0.02 kg of emulsifier beforehand and mix with 6.5 kg of vegetable modified fat at 45 ° C to homogenize and sterilize at 140 ° C for 2 seconds to enteral / oral nutrition 1
I got 24 kg. The sterilized solution was aseptically filled in a can and then rapidly cooled together with the container to obtain a final product.

[0024]

The peptide-containing composition of the present invention is obtained by hydrolyzing casein in two steps with an enzyme, and treating the decomposed product with an ultrafiltration membrane and an anion exchange resin.
All constituent amino acids consist of peptides with a maximum molecular weight of 3000 or less and free amino acids, and aromatic amino acids are reduced. In addition, the unpleasant odor caused by hydrolysis is reduced, and the color is similar to the milky white inherent in milk when it is a powder, and colorless and transparent when it is a liquid. Therefore, not only the allergenicity is reduced, but also the bitterness and unpleasant odor, which cannot be avoided by the peptide-containing composition, are reduced. From the above reasons, the peptide-containing composition of the present invention is, for example, infant formula, infant formula, follow-up milk, food for allergic diseases, enteral / oral nutritional supplement, general health food or lactose intolerance, galactose. It can be easily used for lactose-free foods and the like for patients with blood sugar.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification code Internal reference number FI Technical indication C12P 21/06 9282-4B // C07K 2/00 8318-4H (72) Inventor Akinori Shigematsu Saitama Prefecture 5-11-3 Shinjuku-cho, Kawagoe City Musashino Dormitory (72) Inventor Yukitaka Shunobe 6083-8 Minami Furuueue, Kawagoe City, Saitama Prefecture B-2-205

Claims (5)

[Claims] 1. A milk protein, which can be obtained by degrading milk protein with a proteolytic enzyme, comprises 20 to 50% by weight of pebutide having a maximum molecular weight of 3000 or less and 50 to 80% by weight of free amino acid. A hypoallergenic, peptide-containing composition having reduced bitterness and odor components, characterized by containing 0.3 to 7.2% by weight of aromatic amino acids of tyrosine, phenylalanine and tryptophan. 2. The peptide-containing composition according to claim 1, wherein the content of the odorous component is reduced to 35 ppm or less. 3. The odorous component is butyric acid, caproic acid, caprylic acid, capric acid, lauric acid, palmitic acid, palmitoleic acid, dimethyl disulfide, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, trimethyl. -At least one component selected from the group consisting of pyrazine, 3-methylthio-propanal, benzaldehyde, benzeneacetaldehyde, 2,3-dihydro-4-methylfuran, furfural, furfuryl alcohol, and cresol. The peptide-containing composition according to 1 or 2. 4. A color system (Hunte) under the conditions of C light (standard light) and 2 degree visual field (color matching function) in powder form.
Brightness (L value) when color difference is measured using r-Lab)
Is 80 to 95, the brownness (a value) is -4.0 to 0.5, and the yellowness (b value) is 13 to 16.3.
The peptide-containing composition according to any one of 1. 5. Casein is decomposed by treatment with protease under acidic condition, then decomposed by treatment with peptidase under neutral condition, and treated with ultrafiltration membrane to obtain a permeate containing peptides and amino acids having a maximum molecular weight of 3000 or less. The peptite-containing composition according to claim 1, which further comprises treating the permeated liquid with an anion exchange resin to remove the bitterness component, odor component and coloring component by adsorbing to the resin, and collecting the passing liquid. Production method.