JPH10248525A - Food and drinks and feed having effect of holding and intensifying bone density or intra-bone calcium quantity - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a food and drinks or feed useful for prevention and treatment of various kinds of diseases, such as osteoporosis, which arise from the lack of minerals by effectively utilizing the minerals intrinsically included in the food itself of the food and drinks which have a high frequency of eating and are daily taken or the feed in the case of domestic animal. SOLUTION: A component having the effect on inhibiting the formation of a polymer or the effect on retarding the formation, for example, casein phosphopeptide(CPP) is added to the food and drinks or feed contg. alkaline earth metals and the components forming the insoluble or hardly soluble polymer, more specifically, soybean curd, soy milk or natto. This food and drinks contain and/or are added with an isoflavone component or vitamin K2 and are further added with alkaline earth metals in some cases. The CPP may be attached as sauce for flavoring of such food.

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 or feed containing a mineral absorption-inhibiting component, and by adding a component capable of inhibiting the formation of these polymers or forming a readily soluble polymer, the bone density or bone density can be improved. The present invention relates to a food or drink or feed having an effect of enhancing the retention of medium calcium.

[0002]

2. Description of the Related Art At present, the nutritional intake of Japanese people is good,
Basically, there is almost no deficiency of nutritional components such as proteins, lipids and carbohydrates, and obesity due to overdose is a problem. However, according to the annual National Nutrition Survey, the intake of calcium does not meet the required amount,
The number of osteoporosis patients and their reserves is estimated to exceed 6 million, which is a major social problem. In addition, it has been shown that deficiencies of magnesium and zinc, which have not been examined in the National Nutrition Survey, can cause ischemic heart disease and taste disorders, and it is estimated that a considerable number of these patients are present.

[0003] The cause of these mineral deficiencies is basically a lack of their intake. Some have pointed out that the use of purified high-purity salt is the cause of the shortage of trace minerals such as copper, zinc, and cobalt.However, mineral components that are required in relatively large amounts, such as calcium and magnesium, are tentatively assumed. Even if the purified salt is replaced with a crudely purified salt, it cannot be compensated for by itself. Therefore, it has been said that it is necessary to consciously consume calcium supplements such as milk and small fish and magnesium supplements such as bittern tofu.

[0004] However, calcium deficiency cannot be solved only by ingesting milk, such as the fact that some people cannot drink milk due to lactose intolerance or allergies, and that obesity is caused by ingesting a large amount of milk. In addition, the chances of eating small fish are decreasing due to the westernization of eating habits and the establishment of soft tastes, etc.Therefore, even if you try to solve the mineral deficiency by eating specific foods, it is a fundamental problem solution It is difficult to do. Furthermore, mannan, which has become popular as a low-calorie food for diets,
Polysaccharides such as alginic acid and pectin are excreted in a state that the mineral components are included in the gel, which results in a shortage of mineral supply to the body.

[0005] In response to such a situation, recently, various mineral agents and mineral-enriched foods have been actively developed and sold. However, since many minerals including calcium generally have poor absorbability, a mere strengthening of the mineral does not provide a sufficient mineral replenishing effect. It has also been pointed out that a food enriched with only one kind of mineral may antagonize the absorption of other minerals and rather cause a deficiency of trace minerals.

At an international conference on soybeans held in Europe in Belgium in 1996, a number of reports were submitted that believed that the isoflavone component contained in soybeans in a large amount was effective in preventing so-called adult diseases such as cancer. Various processed soybean foods, which were traditional foods in the Southeast Asian region, are starting to attract worldwide attention. Especially soy isoflavone components from the vitamin K ₂ contained specifically in large amounts and natto (daidzein, genistein, glycoside component to aglycone glycitein) are considered to be effective in the prevention of osteoporosis, osteoporosis is a social problem There is also a growing movement to use processed soybeans for prevention.

[0007] Tofu is a processed soybean food that is widely eaten on a daily basis, and in the course of its production, calcium salts and magnesium salts are often used as coagulants.
This suggests that simply adding various minerals to processed soybean foods would provide an effective measure for preventing osteoporosis. However, soybeans contain significant amounts of phytic acid and its salts, which inhibit the absorption of minerals, especially calcium, in the body. As a result, it has been thought that processed soybean foods have poor mineral absorption so far, and even if minerals are added, the effect cannot be expected.
In addition to phytic acid, organic acids such as oxalic acid contained in a large amount in spinach and alginic acid contained in seaweed, like inorganic phosphoric acid, calcium, magnesium,
It is known that it insolubilizes alkaline earth metals, which are nutritionally important mineral components such as iron, zinc, copper, and cobalt, and makes it difficult to digest and absorb. It is considered an inhibitory component. Due to the presence of these mineral absorption inhibiting components, the calcium absorption rate varies greatly depending on the food, and 50% in milk.
%, 30% for small fish and only 17% for tofu
And has dropped significantly

[0008] In recent years, various absorption promoters for promoting mineral absorption in the intestinal tract have been developed. For example, casein phosphopeptide (hereinafter abbreviated as CPP), which is a peptide in which about 20 amino acids including phosphoserine are bound, is characterized in that an alkaline earth metal such as calcium binds to phosphoric acid or the like in the intestinal tract from the lower duodenum to the small intestine. It suppresses insolubilization and promotes the absorption of these mineral components in the intestinal tract. Similarly, CCP (manufactured by Taiyo Kagaku Kogyo Co., Ltd.), which is a milk protein hydrolyzate, CCMP (manufactured by Morinaga Milk Industry Co., Ltd.), and CCM (P & G (commercially available) Co., Ltd.) have been developed as products which can be expected to promote the absorption of calcium and mineral components in the living body, and have been put to practical use as foods and drinks mixed with various minerals.

However, any of these forms a polymer or a complex with an alkaline earth metal, and a component (eg, organic substances such as phytic acid, oxalic acid, and alginic acid) that hinder the effective use of mineral components in vivo. It is not considered for use in foods containing acids, materials that have gel-forming ability such as agar, mannan, etc. (eg processed soybean food, tocorotene, konjac, seaweed, spinach, etc.) and is insoluble in these alkaline earth metals Alternatively, it has been considered that the use of the composition in foods containing a component that forms a poorly soluble polymer (a component that interferes with the absorption of minerals) drastically reduces its effect.

[0010] As described above, processed foods of soybeans, tocorotene, konjac, and other various foods such as vegetables and seaweeds, and non-calorie foods for diets include various kinds of foods such as calcium and magnesium for the purpose of manufacturing. Contains mineral components, but at the same time,
In many cases, a mineral absorption inhibiting component other than inorganic phosphoric acid is contained. For this reason, not only the mineral components originally contained in the foods themselves are not sufficiently utilized, but even if the mineral components are added to these foods, the absorption of the added minerals is inhibited. Until now, there has been a patent to increase the mineral absorption by removing phytic acid and its salts from soybeans (Japanese Patent Application Laid-Open No. 7-227215).
No. 2), however, there are drawbacks in that the treatment method is complicated and that it is difficult to use inexpensive raw materials.

On the other hand, it is known that the absorption rate of calcium varies greatly from person to person and varies from 10% to 60%. The reason for this is not clear. Also, there is no proof that a person with a good calcium absorption rate has a high bone formation ability, but rather the absorption rate and the bone formation ability are considered to be different events. However, the concept of the conventional mineral absorption promoting component described in the patent specification has been limited to promotion of absorption of calcium contained in food from the intestinal tract. The principle is that calcium in food is ingested at the same time as mineral absorption-promoting components, so that calcium once solubilized by stomach acid is insolubilized in the small intestine by bonding with complex phosphates derived from food. To prevent that. " Whether the absorbed calcium is transferred into the blood and then subjected to bone formation or excreted in urine depends on the necessity of the living body, and the absorption is directly It does not lead to increased formation.

[0012] For vitamin K ₂ of isoflavones and in natto in soybean, but the difference of whether to promote or increase bone suppress the osteoclast each is there, bone loss suppression or under a certain amount of Ca intake conditions It was known that the bone growth enhancement effect was exhibited. However, there has been no case in which the process from the increase in absorption of calcium to the suppression of bone loss or the promotion of bone loss has been consistently considered.

[0013]

DISCLOSURE OF THE INVENTION The present invention relates to a food and drink which is frequently eaten and which is taken daily, and in the case of livestock, in feeds thereof, the mineral absorption inhibiting component originally contained in the food itself. By suppressing the action,
An object of the present invention is to provide a food or drink or feed that is effective for prevention or treatment of various diseases caused by mineral deficiency such as osteoporosis by synergistic action with various kinds of active ingredients inherent in foods. Further, conventionally, only the absorption of these minerals has been considered, but it is intended to provide a food or drink or feed that takes into account the bone formation due to the absorbed minerals.

[0014]

The food and drink or feed having an effect of enhancing the retention of bone density or the amount of calcium in bone according to the present invention comprises a mineral absorption-inhibiting component (for example, organic acids such as phytic acid, oxalic acid and alginic acid, and agar). , A material having a gel-forming ability such as mannan), and a mineral absorption promoting component added to the food or drink or feed.

[0015]

DETAILED DESCRIPTION OF THE INVENTION food and drink or feed containing the mineral absorption inhibition component comprises isoflavone component or vitamin K ₂ and / or added, further optionally, may be added an alkali earth metal. further,
The mineral absorption promoting component can be CPP. Further, the food or drink or feed containing the mineral absorption inhibiting component may be more specifically a processed soybean food such as tofu, soy milk or natto, and the mineral absorption promoting component may be a sauce for seasoning of these foods. Or it may be attached as an accessory such as sprinkle.

[0016]

The invention disclosed in Japanese Patent Application Laid-Open No. 9-204 is an example of adding CPP to food or drink. However, this is based on the conventional idea that CPP promotes the absorption of calcium when vegetable protein foods and beverages are used as a means for supplying calcium, and attempts to enhance the utility of vegetable protein foods and beverages. It is. In contrast, the present invention provides
Soybeans, phytic acid in processed soy foods, alginic acid in seaweeds, oxalic acid in spinach, etc., while having an excellent aspect as a food, form a polymer that is difficult to digest and absorb against minerals, It is intended to supplement the imperfections of a group of foods that can cause absorption inhibition. The present inventors have proposed CPP as an example of a mineral absorption promoting component, tofu and natto soybean processed foods as an example of a food containing a mineral absorption inhibiting component, and an ovary using calcium as an example of an added mineral component. The present invention has been completed through experiments with isolated rats. In other words, ovariectomized rats were prepared by adding tofu (or natto) containing CPP and calcium, tofu (or natto) containing calcium without CPP, and dephosphorized CPP (having no mineral absorption promoting effect) and calcium They were fed on a tofu (or natto) diet for 4 weeks with free access. After breeding, the femur was dissected, and the bone length, bone weight, bone density, and the amount of calcium in the metaphyseal and diaphyseal tissues were measured. The following facts became clear.

[0017] The bone density of the femur and the calcium content in the metaphysis and diaphyseal tissue were significantly reduced by ovariectomy, but the tofu (or natto) to which CPP and calcium were added suppressed this phenomenon. I was However, tofu (or natto) with dephosphorized CPP and calcium added
Did not show this inhibitory effect. That is, processed soybean foods (tofu or natto) containing a large amount of phytic acid known as a calcium absorption inhibitory component, while containing a factor for inhibiting bone loss or promoting bone formation such as isoflavones and vitamin K ₂ , are intestinal tracts. It was clarified that the bone density and the amount of calcium in bone tissue were increased by the addition of CPP and calcium, which have a mineral absorption promoting action in the above. Thus, while suppressing the action of the mineral absorption inhibiting component originally contained in the food itself, by adding the necessary mineral component, it is possible to realize an increase in the relative mineral absorbing power and replenishment of the insufficient mineral. To do this, food or feed containing mineral absorption inhibitory ingredients,
It was found that it is effective to add the components which make it difficult to form the polymer and the alkaline earth metal to be replenished.

[0018]

EXPERIMENTAL EXAMPLE 1 The present invention will be described in more detail by way of an experimental example using tofu. (Experimental method) Preparation of Dephosphorized CPP-III CPP-III (manufactured by Meiji Seika Co., Ltd.) was completely dissolved in distilled water to adjust the pH to 6.0. Acid phosphatase (Boehringer, Grade II) was added to this CPP-III solution and reacted at 37 ° C. for 4 hours. Then, at 80 ° C, 2
The enzyme was inactivated by a heat treatment for 0 minutes, centrifuged after cooling, the enzyme was removed from the solution, and finally freeze-dried. When phosphorus in this freeze-dried product was measured, 98% of the total phosphorus 2.88% was inorganic phosphorus. Therefore, this freeze-dried product was used as dephosphorized CPP-III.

2. Preparation of tofu A tofu for feed was prepared using CPP-III, dephosphorized CPP-III, and shellfish calcium (calcium content of squid calcium 38% or more). That is, 224 is added to 100 g of tofu.
Tofu containing 100 mg of shellfish calcium (85 mg or more in terms of calcium), 41 mg of CPP-II per 100 g of tofu
CPP tofu containing I and 224 mg of shellfish calcium, and 41 mg of dephosphorized CPP-III and 224 per 100 g of tofu
Dephosphorized CPP tofu containing mg of shellfish calcium was prepared.
These tofu were freeze-dried and provided for experimental feed preparation.

3. Preparation of feed For each group, feed was prepared using tofu as a protein source and containing no vitamin D (Table 1). In addition, the ratio of calcium / phosphorus is the same in each group (calcium / phosphorus ratio = about 1.44).
Was prepared.

[Table 1] Composition of experimental feed (%) 正常 Normal group Ovariectomy Group 対 照 Control group CPP group Dephosphorized CPP group ─────────────────────── ───────────── FD (freeze-dried) tofu 46.0 46.0--FD / CPP tofu--46.0-FD / dephosphorized CPP tofu---46.0 USP Vitamin mix 1.0 1.0 1.0 1.0 USP mineral mix 4.0 4.0 4.0 4.0 Cellulose 3.0 3.0 3.0 3.0 Glucose 46.0 46.0 46 0.0 46.0 Analysis value of components in feed (%) Protein 19.9 19.9 19.7 19.9 Carbohydrate 49.4 49.4 48.5 47.1 Lipid 9.0 9.08 6 8.8 Calcium 0.45 0.45 0.46 0.47 Phosphorus 0.31 0.31 0.32 0.33──────────────────── ＵＳ USP Vitamin Mix: Vitamin D-free (in 100 g of feed: Vitamin A 2000 IU; Vitamin E 10 IU; Vitamin K 1.0 mg; Choline 200 mg; p- aminobenzoic acid 10 mg; inositol 10 mg; niacin 4 mg; D-calcium pantothenate 4 mg; vitamin B ₂ 0.8 mg; vitamin B ₁ 0.5 mg; vitamin B ₆ 0.5 mg; leaf acid 0.2 mg; vitamin H 0.04 mg; vitamin B ₁₂ 0.003 mg) USP mineral mixture: calcium, which do not contain phosphorus (in the feed 100g: Na Cl 557.2mg; KI 3.16mg ; KCl 852.9mg; MgSO 4 _{229.2mg; FeSO 4 · 7H 2 O} 108.0mg; MnSO 4 · H 2 _{O 16.04mg; ZnSO 4 · 7H 2} O 2.192mg; CuSO 4 · 6H 2 O 1.908mg; CoCl 2 · 5H 2 O 0.092mg)

4. Animal experiments Wistar female rats weighing about 100 g (Japan SLC
30 ovaries were prepared, and ovaries were removed from 23 of them. The remaining rats underwent sham surgery with only laparotomy. After a one-week recovery period, the groups were divided into four groups so that the weight of each group was almost equal. Animals are housed in individual cages, on a 12 hour light / dark cycle per day, at room temperature 22 ± 1.
The animals were fed freely with ion-exchanged water and experimental feed under the conditions of 50 ° C. and a humidity of 50 ± 5%, and bred for 4 weeks. After breeding, blood was collected from the heart under ether anesthesia and left at room temperature for 30 minutes.
The serum was collected by centrifugation at 2000 G for 5 minutes at room temperature. The obtained serum was stored at −30 ° C. until the time of analysis.
The left and right femurs were removed and dried at 100 ° C. for 16 hours.

5. Analytical method After serum was deproteinized by TCA, the serum calcium was measured with an atomic absorption spectrophotometer (Perkin-Elmer). For the dried femur, the bone mass of the right femur was measured first, and then divided into the diaphyseal part and the metaphyseal part to remove the bone marrow. Next, a fixed amount of the bone material was immersed in concentrated nitric acid and thermally decomposed at 120 ° C. for 24 hours. The amount of bone calcium was determined by confirming that the bone was completely decomposed, measuring the volume of the decomposed solution in a volumetric flask, and then measuring it with an atomic absorption spectrophotometer. The left femur is XR-26
Bone mineral density was measured using a dual X-ray bone densitometer (Norland).

6. Statistical analysis The experimental results were shown as the mean ± standard error of 7 normal groups, 8 control groups, 8 CPP groups, and 7 dephosphorized CPP groups. Statistical analysis was performed by the Tukey-Kramer Multiple Comparison Test, and the risk factor was determined at 5% or 1%.

[7] Results The sham-operated rats were set as a normal group, and the ovariectomized rats were fed an experimental diet and raised for 4 weeks. As a result, the body weight at the end of rearing was 18 in the ovariectomized control group.
5.6 ± 2.6 g, 189.5 ± 3.9 g in CPP group,
The amount was 185.3 ± 4.5 g in the dephosphorized CPP group, and showed a slightly higher growth tendency, although there was no significant difference in each group as compared with 178.3 ± 6.3 g in the sham-operated normal group. However, no change was observed between the ovariectomized groups (Table 2).

[Table 2] Effect of administration of CPP and dephosphorylated CPP tofu diet to ovariectomized rats on weight gain ────────────────────────── ────────── Normal group Ovariectomized group ──────────────────── Control group CPP group Dephosphorized CPP group ───────体重 End of breeding weight (g) 178.3 ± 6.3 185.6 ± 2.6 189.5 ± 3.9 185.3 ± 4.5 ── ──────────────────────────────────

At this time, the serum calcium concentration was 10.6 ± 0.1 mg / dl in the ovariectomized control group and 1 in the CPP group.
0.9 ± 0.2 mg / dl, 10.6 ± 0.
20.5 mg / dl, 10.5 ± of the normal group that underwent sham operation
No significant difference was observed compared to 0.1 mg / dl (Table 3).

[Table 3] Effect of administration of CPP and dephosphorylated CPP tofu diet to ovariectomized rats on serum calcium concentration ────────────────────────── ────────── Normal group Ovariectomized group ────────────────── Control group CPP group Dephosphorized CPP group ───────── ─────────────────────────── Serum calcium (mg / dl) 10.5 ± 0.1 10.6 ± 0.1 10.9 ± 0.2 10.6 ± 0.2 ──── ────────────────────────────────

The femur length was 29. in the control group of the ovariectomized group.
5 ± 0.2 mm, significantly reduced compared to the normal group of 31.1 ± 0.4 mm. In the CPP group, it was 31.3 ± 0.3 mm, which suppressed a decrease in femoral length due to ovariectomy. on the other hand,
The value was 30.4 ± 0.3 mm in the dephosphorized CPP group, and although there was no significant difference, a decreasing tendency was observed as compared with the normal group and the CPP group (Table 4).

[Table 4] Effect of administration of CPP and dephosphorylated CPP tofu diet to ovariectomized rats on femur length ─────────── Normal group Ovariectomized group ─────────────────── Control group CPP group Dephosphorized CPP group ─────── ───────────────────────────── Bone length (mm) 31.1 ± 0.4 29.5 ± 0.2 31.3 ± 0.3 30.4 ± 0.3 └── * ──┘└── * ──┘ ──────────────────────────────────── * p <0 Significant difference at .05

The femur weight and bone density were 390.5 ± 5.0 mg and 96.5 ± 0.9 mg in the sham-operated normal group.
/ Cm ² , whereas the ovariectomized control group was significantly lower than the normal group, and was 345.9 ± 8.0 m, respectively.
g, 84.9 ± 0.8 mg / cm ² (Table 5). However, ovariectomized rats reared on a diet supplemented with CPP have similar femoral weight,
Bone density was 390.3 ± 5.1 mg and 95.3 ±, respectively.
The value was 1.0 mg / cm ² . Such a result was not observed in rats fed on a dephosphorized CPP diet, and the femur weight and bone density were 357.3 ± 13.2 mg and 86.86 mg, respectively.
The values were 8 ± 1.2 mg / cm ² , and these values were significantly lower than those in the CPP group. This was considered a difference in osteogenic ability, as no significant differences were found in serum calcium.

Table 5 Effect of administration of CPP and dephosphorylated CPP tofu diet to ovariectomized rats on femur weight and bone density ─────────────────────── ───────────── Normal group Ovariectomized group ──────────────────── Control group CPP group Dephosphorized CPP group ──── ──────────────────────────────── Bone weight (mg) 390.5 ± 5.0 345.9 ± 8.0 390.3 ± 5.1 357.3 ± 13.2 │ └── ─┘└── ─┘└── ─┘└── ──┘ └────────── 骨 ─────────┘ ─────────┘ Bone density (mg / cm ² ) 96.5 ± 0.9 84.9 ± 0.8 95.3 ± 1.0 86.8 ± 1.2 │ └── ─┘└── ─┘└── ─┘└── ─┘└── * ─────────┘ ──────────────────────────────── ─── *: p <0.05, **: significant difference at p <0.01

The amount of bone calcium in the ovariectomized control group was as follows:
209.5 ± 4.9 mg / g for metaphysis and metaphysis, respectively
The dry bone weight was 180.5 ± 2.9 mg / g dry bone weight, which was 238.2 ± 4.1 mg / g for the sham-operated normal group.
g of dried bone weight, 217.8 ± 4.9 mg / g, was significantly reduced (Table 6). However, the amount of bone calcium in ovariectomized rats bred on a diet supplemented with CPP was 236.5 ± 2.2 mg each in the diaphysis and metaphysis.
/ G dry bone weight, 222.1 ± 6.9 mg / g dry bone weight, which was significantly increased compared to the control group. Dephosphorized CPP
The amount of bone calcium in rats fed on a diet was 215.9 ± 5.8 mg / g dry bone weight and 188.0 ± 5.6 mg / g dry bone weight in the diaphysis and metaphysis, respectively.
Since it was significantly lower than that in the P group, an increase in the amount of bone calcium was also considered to be a difference in the ability to form bone.

[Table 6] Effect of administration of CPP and dephosphorylated CPP tofu diet to ovariectomized rats on calcium content in femoral shaft and metaphysis ────────────────── Normal group Ovariectomized group ─────────────────── Control group CPP group Dephosphorized CPP group ──────────────────────────────────── Calcium content of diaphysis 238.2 ± 4.1 209.5 ± 4.9 236.5 ± 2.2 215.9 ± 5.8 (mg / g dry bone weight) │└── ** ─┘└── ** ─┘└── * ──┘│ └────────── ** ────カ ル シ ウ ム Metaphyseal calcium 217.8 ± 4.9 180.5 ± 2.9 222.1 ± 6.9 188.0 ± 5.6 (mg / g dry bone weight) │└── ** ─┘└── ** ─┘└── * * ─┘│ └────────── ** ───────── ──────────────────────────────────── *: p <0.05, **: p <0 Significant difference at .01

[0029]

[Experimental example 2] Next, an experimental example with natto will be described. (Experimental method) Preparation of Natto A natto for feed was prepared using CPP-III, dephosphorized CPP-III, and shellfish calcium (calcium content of squid calcium 38% or more). That is, 250m for 50g of natto
g of shellfish calcium (calcium content is more than 85mg)
Natto, containing 50 mg of natto and 41 mg of CPP-III and 2
CPP natto containing 50 mg of shellfish calcium, and dephosphorized CPP natto containing 50 mg of natto and 41 mg of dephosphorized CPP-III and 250 mg of shellfish calcium were produced. These natto were freeze-dried and provided for experimental feed preparation.

2. Preparation of Feed For each group, feed was prepared using natto as a protein source and containing no vitamin D (Table 7). In addition, each group was prepared so that the calcium / phosphorus ratio matched (calcium / phosphorus ratio = about 1.9).

[Table 7] Experimental feed composition (%) 正常 Normal group Ovariectomy Group 対 照 Control group CPP group Dephosphorized CPP group ─────────────────────── Ｆ FD (freeze-dried) natto 61.75 61.75 − − FD / CPP natto − − 61.75 − FD / dephosphorized CPP natto − − − 61.75 USP Vitamin mixture 1.0 1.0 1.0 1.0 USP mineral mixture 4.0 4.0 4.0 4.0 Glucose 33.25 33.25 33.25 33.25 Component analysis value in feed (%) Protein 17.5 17.5 16.1 15.5 Carbohydrate 36.8 36.8 37.6 38.3 Lipid 12.8 12.8 12.7 12.6 Cium 0.82 0.82 0.84 0.86 Phosphorus 0.44 0.44 0.44 0.44 Calcium / phosphorus 1.86 1.86 1.91 1.95 ─────────────────────────── USP Vitamin Mix: Vitamin D free (in 100g of feed: Vitamin A 2000IU; Vitamin E 10IU; Vitamin K 1.0 mg; Choline 200 mg; p-Aminobenzoic acid 10 mg; Inositol 10 mg; Niacin 4 mg; Calcium D-pantothenate 4 mg; Vitamin B ₂ 0.8 mg; Vitamin B ₁ 0.5 mg; Vitamin B ₆ 0.5 mg; 0.2 mg; Vitamin H 0.04 mg; Vitamin B ₁₂ 0.003 mg) USP mineral mixture: calcium and phosphorus-free (in 100 g of feed: NaCl 557.2 mg; KI 3.16 mg; KCl 852.9 mg; MgSO _{4) 229.2mg; FeSO 4 · 7H 2 O} 108.0mg; MnSO 4 · H 2 _{O 16.04mg; ZnSO 4 · 7H 2} O 2.192mg; CuSO 4 · 6H 2 O 1.908mg; CoCl 2 · 5H 2 O 0.092mg)

3. Animal Experiments and Results The methods for preparation of dephosphorylated CPP-III, animal experiments, analysis, and statistical analysis were performed in the same manner as in Experimental Example 1. Although the rat body weight was significantly increased in the ovariectomized group as compared with the normal group, the ovariectomized group was fed a diet containing CPP, a diet containing no CPP, and a diet containing dephosphorized CPP. No significant difference was observed. Serum calcium concentration and femur length were lower than normal group.
Ovariectomy did not significantly change, and C
No significant change was observed when the diet containing PP and dephosphorized CPP was fed. The dry weight of the femur decreased in the ovariectomized group as compared with the normal group, and this decrease was suppressed by the diet containing CPP, but no statistically significant difference was observed. Ovariectomy significantly reduced the bone density of the entire femur and the calcium concentration in the metaphyseal part and diaphyseal tissue of the femur compared with the normal group.
This reduction was almost completely suppressed by feeding the diet containing CPP. In addition, when the diet containing the dephosphorized CPP was fed, no reduction inhibitory effect was observed (Table 8).

Table 8 Effect of administration of CPP and dephosphorylated CPP natto diet to ovariectomized rats on weight gain, serum calcium concentration, femoral length, femoral density, and femoral shaft and metaphyseal calcium content. ───────────────────────────────── Normal group Ovariectomized group ──────────── ──────── Control group CPP group Dephosphorized CPP group ──────────────────────────────────体重 End of breeding weight (g) 146.1 ± 2.3 175.2 ± 2.5 165.5 ± 4.5 167.7 ± 2.3 ││└── ** ─┘ │ │ │└───── ** ─────┘ │ │ {**} Serum Ca (mg / dl) 10.48 ± 0.21 10.50 ± 0.19 10.81 ± 0.24 10.41 ± 0.27 Bone length (mm) 28.53 ± 0.18 29.19 ± 0.25 28.63 ±± 0.23 29.03 ± 0.2 1 Bone weight (mg) 329.8 ± 3.7 314.8 ± 4.8 327.3 ±± 3.1 315.6 ± 4.2 Bone density (mg / cm ² ) 95.4 ± 0.81 85.3 ± 0.79 93.9 ± 0.68 86.4 ± 1.03 │└── ＊＊ ─┘└── ＊＊ ─┘└── ＊ ─┘ └────────── ** diaphysis Ca 235.3 ± 3.5 214.0 ± 3.9 231.9 ± 3.0 217.2 ± 4.1 (mg / g dry bone weight) │└── ** ─┘└── ** ─┘└── ＊ ──┘│ └────────── ＊ ──────────┘ Metaphyseal Ca 217.8 ± 4.9 180.5 ± 2.9 222.1 ± 6.9 188.0 ± 5.6 (mg / g dry bone weight) │└── ** ─┘└── ** ─┘└── * ──┘│ └───────── ─ ＊ ──────────┘ ──────────────────────────────────── ＊ : Significant difference at p <0.05, **: p <0.01

According to the findings of this animal experiment, when soybeans, natto and other processed soybean foods are given by adding CPP under a certain calcium intake condition, the isolated soybean protein (SPI ) And purified milk protein (casein) with various nutrients, the increase in bone density and bone calcium is remarkable, and various active ingredients originally contained in foods ( magnesium,
Zinc, iron, isoflavones, vitamin K ₂₎ are also useful in many bone formation in bone density and bone calcium increases. Also, isoflavones, than vitamin K ₂ alone was found to be more large bone loss inhibiting or bone increase promoting effect. As a result, C, which has no direct influence on bone formation,
Isoflavones no direct influence on the absorption and PP, by causing ingested together vitamin K _2, is considered more efficient and effective food can be realized. Furthermore, in this animal experiment, the effect of suppressing osteogenesis and other decreases was confirmed using an ovariectomy system in young rats. Can be regarded as a reduction inhibitory effect in the old age.

[0033]

An embodiment of the present invention will be described below. 1. Mineral tofu soy milk (solid content 11.8%) 100 liters Shell calcium (Ca 38% or more) 2.63 kg CPP (Meiji Seika Co., Ltd. CPP III, CPP 85% or more) 0.35 kg Coagulant (magnesium chloride) 3.0 kg After cooling the soymilk produced by the method to 10 ° C., the shellfish calcium, CPP, and coagulant were added and mixed uniformly with the above composition, and the mixture was filled in a container and heated to produce tofu. By using magnesium chloride (bittern) as a coagulant for tofu, this mineral tofu can produce a delicious tofu with a good mineral balance of calcium and magnesium. In the production of tofu, the concentration of magnesium chloride with respect to soy milk is preferably 0.1 to 0.4%, and the amount of calcium and CPP added is such that the concentration of calcium with respect to soy milk is 0.02 to 0.2%. %,calcium/
It is desirable that the ratio of CPP is 0.2 to 2.0%.
CPP is expensive, and from the viewpoint of cost, it is desirable to reduce the amount of addition if possible. In addition, the taste of the food itself is important, and it is important not only to add various additives to improve the flavor but also not to impart a different flavor. By combining with tofu, a great effect can be obtained while minimizing the amount of CPP to be added, and at the same time, the change in flavor can be minimized.
Needless to say, bone meal can be used as a calcium source. In particular, beef bone meal calcium,
Mineral tofu using CPPII with a low degree of refining had a faint milky flavor and became a really delicious tofu.

2. Calcium natto In the production of natto, natto was prepared by spraying a fermented natto liquid obtained by mixing 1.2 kg of shellfish calcium (Ca 38% or more) with 230 kg of steamed soybeans, and fermenting the natto by a conventional method. Separately, C
PP (Meiji Seika CPP III, CPP 85% or more) 5
6 g of natto sauce containing 2.5 mg was attached to obtain calcium natto. Thus, in a food or feed containing a component that forms an insoluble or poorly soluble polymer with an alkaline earth metal, the time to add a component having a formation inhibitory action or a formation delaying action of such a polymer is immediately before eating. Since it does not matter, if it is contained in the attached seasoning as in this embodiment, decomposition and alteration of the active ingredient due to heat, pH, enzymes and the like can be minimized.

3. Spinach with minerals 100g of spinach and cooking calcium (Meiji Seika)
(Mixture of 43% of CPPII and 57% of bone calcium, manufactured by K.K.), covered, heated in a microwave oven, and simmered. It does not require much work, and it is not necessary to worry about the inhibition of absorption of mineral components by oxalic acid as in the past, and the cooking time is short, so that the loss of vitamin C and the like is reduced.

4. Seasoning If it is contained in a seasoning, such as the above-mentioned natto sauce, it can be widely used in various foods such as tofu and konjac miso dangaku miso. In this case, vitamin K
Addition of ₂ further enhances the effect, but for this purpose
Among natto extract, natto extract powder, freeze-dried natto, dried natto, etc., an appropriate one may be added in consideration of the flavor and the like. As for the addition of the isoflavone component, a high isoflavone-containing material such as soybean having a high isoflavone content, a processed soybean product thereof, or a soybean hypocotyl can be used.

5. Feed “Okara” produced during the production of tofu is mostly disposed of as industrial waste, and its effective use is an important issue. On the other hand, racing horses are known to be prone to fractures, probably because of the soft water in Japan.
For this reason, CPP-I was added to rice and the like to prepare a feed.

[0038]

As described above, according to the present invention, foods and feeds which are ingested daily in Japan contain components such as polysaccharides which form insoluble or hardly soluble polymers with alkaline earth metals. Therefore, a component having an action of inhibiting or delaying the formation of an insoluble or poorly soluble polymer such as CPP is added to what has been considered to make the absorption of minerals difficult, and rather to accelerate the insufficient supply of minerals to the body. Thereby, minerals in these foods or feeds can be positively used. Moreover,
The component having the action of inhibiting or delaying the formation of the insoluble or poorly soluble polymer can be used in any method such as adding it to a food during its production process or attaching it as a seasoning when ingesting. In addition, foods and feeds that are ingested on a daily basis can be used as mineral supplement foods and feeds at a low price without deteriorating the taste. In all of the examples, CPP manufactured by Meiji Seika Co., Ltd. was used. However, CCMP, CCP, and the like are effective as mineral absorption promoting components in addition to CPP. Where C
In the case of CP, the average molecular weight is 500 to 1000 (the number of amino acids is 3 to 5), and in animals other than birds such as humans and fish, the peptide itself is absorbed in the upper small intestine. It is considered to be effective only in animals with a small intestine such as fish. It is not a substance,
Even with a CCM-like calcium delivery system,
Isoflavones, is believed to be able to expect the same synergistic effect with vitamin K _2.

────────────────────────────────────────────────── ─── Continued on the front page (51) Int.Cl. ⁶ Identification code FI A23L 1/20 104 A23L 1/20 104Z 109 109Z 1/302 1/302 1/304 1/304 (72) Inventor Tomogen Tsukamoto 68, Okinonaka, Kawamorita, Mito-cho, Sannohe-gun, Aomori Prefecture (72) Inside Taishi Food Industry Co., Ltd. (72) Inventor Yoshihiro Tsukada 68, Okinonaka, Kawamorita, Miyoshi-cho, Sannohe-machi, Aomori Prefecture (72) Inventor Ryuichi Otsuka 580 Horikawa-cho, Sachi-ku, Kawasaki City, Kanagawa Prefecture Meiji Seika Co., Ltd.

Claims (14)

[Claims] 1. A food or drink or feed containing a component that forms an insoluble or hardly soluble polymer with an alkaline earth metal (hereinafter referred to as a mineral absorption inhibitor). Foods and drinks and feeds having an effect of enhancing retention of bone density or bone calcium, characterized by adding a component having a delaying action (hereinafter abbreviated as a mineral absorption promoting component). 2. The food or drink or feed containing the mineral absorption inhibiting component contains an isoflavone component and / or
Or the food and drink and the feed of claim 1, wherein 3. The food and drink and feed according to claim 2, wherein the isoflavone component is derived from soybean. 4. A food or drink or feed containing the mineral absorption inhibition component comprises vitamin K ₂ and / or claim 1 in food products and to be characterized added feed 5. The food or drink and feed according to claim 4, wherein said vitamin K ₂ is derived from natto. 6. The food and drink and feed according to claim 1, further comprising an alkaline earth metal. 7. The food and drink and feed according to claim 1, wherein the mineral absorption promoting component is casein phosphopeptide (hereinafter abbreviated as CPP). 8. The food or drink and feed according to any one of claims 1 to 7, wherein the food or drink or feed containing the mineral absorption inhibitory component is a processed soybean food. 9. The food or drink and feed according to claim 8, wherein the food or drink or feed containing the mineral absorption inhibitor is tofu, soymilk or natto. 10. The food or drink and feed according to claim 1, wherein the food or drink or feed containing the mineral absorption inhibitor has a plant protein concentration of less than 5%. 11. The food and drink and feed according to any one of claims 1 to 10, wherein the mineral absorption promoting component is attached as an attachment such as a sauce for seasoning or a sprinkle. 12. A seasoning comprising the mineral absorption promoting component. 13. The seasoning according to claim 12, wherein an isoflavone component is added. 14. The seasoning according to claim 12, wherein vitamin K ₂ is added.