TW201309215A - Soy milk having additive of Vitamin C, Vitamin C salt and Vitamin C or Vitamin C stereoisomers - Google Patents

Abstract

The present invention relates to a soy milk having additive of Vitamin C, Vitamin C salt and Vitamin C or Vitamin C stereoisomers. The soy milk having the additive of Vitamin C is made by adding an ascorbic acid into a drink fabricated by using at least one bean as raw materials, and the soy milk having Vitamin C is helpful to increase the absorption rate of iron in small intestine, wherein the dose of the ascorbic acid is ranged in 25 to 50 mg/100mL. The soy milk having the additive of Vitamin C salt is made by adding an ascorbic acid salt into a drink fabricated by using at least one bean as raw materials, and the dose of the ascorbic acid ion provided by the ascorbic acid salt is ranged in 25 to 50 mg/100mL. Besides, The soy milk having the additive of Vitamin C stereoisomers is made by adding an ascorbic acid stereoisomers into a drink fabricated by using at least one bean as raw materials, and the dose of the ascorbic acid ion provided by the ascorbic acid stereoisomers is ranged in 25 to 50 mg/100mL.

Description

Soymilk added with vitamin C, vitamin C salts or vitamin C stereoisomers

The invention relates to a soy milk, in particular to a soy milk supplemented with a vitamin C, a vitamin C salt or a vitamin C stereoisomer, which has the effect of increasing the absorption rate of iron in the small intestine.

According to the report of the Food and Agriculture Organization of the United Nations and the World Health Organization (FAO/WHO), iron deficiency is one of the nutritional deficiencies that modern people cannot ignore. The problem of iron deficiency is not only in the economically backward developing countries, but also in the economically rich Europe and the United States. Advanced countries have not completely resolved. Iron deficiency is a gradual and continuous process of change. At the beginning, the iron stored in the body is depleted, which causes the shortage of iron in the blood, and gradually eliminates the need for hematopoietic tissue, and finally leads to insufficient synthesis of hemoglobin, which causes anemia. Therefore, anemia is a symptom of iron deficiency.

Since 1943, the United States has imposed mandatory flour fortification measures. The added nutrients include vitamins B1, B2, nicotinicin and iron. However, according to the US Health Survey NHANES III (1988-1994), the prevalence of iron deficiency in the United States is based on women of childbearing age. 9-11% is the highest, followed by 9% for 1-2 years old, 5-7% for women over 50, and less than 2% for men. The Swedish survey pointed out that the prevalence of iron deficiency among young people is over 15%, and women are even as high as 40%. There are obvious gender differences, with women being more serious than men.

According to human and animal experiments, iron deficiency affects two immune functions: a decrease in the ability of neutrophils to phagocytose bacteria and a decrease in the response of T lymphocytes to cell proliferation agents or antigens. In addition, iron deficiency increases the risk of lead poisoning. The reason is that the protein DMT1, which is responsible for iron absorption in the small intestine, is increased in iron deficiency, but it lacks specificity, so it absorbs other divalent metal elements such as heavy metals such as lead and chromium. The rate is also accompanied by an increase.

In addition, the study also pointed out that the main factors affecting iron absorption include the chemical form of iron and the availability of iron (bioavailability). Among them, the chemical form of iron can be divided into "heme iron" and "non-blood iron". (non-heme iron) two kinds. "Blood iron" is mainly derived from meat. Its absorption is not affected by other dietary ingredients. The absorption rate is 25% on average. "Non-Jewish blood quality" comes from various plant foods, such as ferritin and iron supplements. The average rate is about 7.5%. Dietary ingredients can affect the absorption rate of "non-blood iron". Therefore, iron availability is the result of iron that is normally digested, absorbed, and used by the body in food or diet. This is the result of a combination of several physiological processes. These physiological processes can be divided into three steps: (1) digestion; (2) iron uptake and blood transport by small intestine cells; and (3) formation of functional proteins to perform physiological functions. In addition, many studies and experiments have found that the ingredients that promote the absorption of iron include vitamin C and the muscle protein of animals such as poultry, livestock, and fish. The vitamin C content is between 25-100 mg and has a proportional relationship with the iron absorption rate. There is no further benefit if the amount of vitamin C additive exceeds 100 mg. The muscle protein of animals such as poultry, livestock, and fish, which is digested and decomposed by small molecules, can form a soluble complex with iron to increase the solubility of iron and promote absorption.

Soymilk is one of the most common drinks in human life, also known as soy milk. Soymilk is a kind of beverage made from soybean (or black bean). The simple method is as follows: (1) Soak the soybean in water for about 3 to 8 hours, and the soybean is ellipsoid after foaming; 2) The soybeans are ground or broken with a pulverizer, and the bean dregs are separated by gauze to obtain raw soy milk; and (3) water is added to the raw soy milk, and the raw soy milk is boiled for 5 to 10 minutes. Since raw soy milk has soy saponin which causes allergies, the raw soy milk obtained from the soybean dregs must be boiled to destroy the soy saponin which causes allergies, so that eating soy milk does not cause allergies.

Soymilk is rich in nutrients and health benefits. It is rich in protein and dozens of minerals such as calcium, phosphorus, iron and zinc, as well as vitamins such as vitamin A and vitamin B. In addition, the protein content of soy milk is higher than that of milk. The protein source of Wumei; and, soy milk contains soy saponins, isoflavones, lecithin and other special health care factors that have anti-cancer and brain-inducing significance; in addition, soy milk does not contain lactose, so for people with lactose intolerance No side effects. In view of the high nutritional value of soy milk, scholars believe that proper consumption of soy milk can prevent aging, diabetes, high blood pressure, coronary heart disease, cancer, stroke, bronchitis, senile dementia, constipation, obesity and other diseases, and achieve physical fitness. The effect of the body.

However, although soy milk is rich in nutrients, it also contains a large amount of oxalic acid and phytic acid. These two substances are easily chelated with iron ions to form insoluble ferrous oxalate and iron phytate precipitate, which greatly reduces the body's absorption of iron. Therefore, long-term consumption of soy milk may cause iron deficiency anemia due to inhibition of iron absorption.

Therefore, in view of the fact that drinking soy milk has the auxiliary effect of strengthening the body and the nutrients that iron is indispensable for the human body, the inventors of this case tried to study and hope to develop soy milk drinks that would not affect the body's iron absorption rate. Many experiments have verified that, finally, the inventor of the present invention proposed a soy milk supplemented with vitamin C, vitamin C salt or vitamin C stereoisomer.

The main object of the present invention is to provide a soy milk supplemented with vitamin C, so that after drinking the added soy milk of the vitamin C, the ascorbic acid ions which are separated by the ascorbic acid can be prevented, and the iron availability rate in the body is prevented from being inhibited. Further, the absorption rate of iron in the small intestine can be increased.

Therefore, in order to achieve the main object of the present invention, the inventors of the present invention have proposed a soy milk supplemented with vitamin C, which is prepared by adding ascorbic acid to a beverage made of at least one legume, which can increase the small intestine. The absorption rate of iron, wherein the amount of ascorbic acid additive is 25 to 50 mg/100 mL.

Another object of the present invention is to provide a soy milk which is added with vitamin C salt, so that after drinking the added soy C salt soy milk, the iron in the body can be avoided due to the action of ascorbate ions which are dissociated by ascorbate. The rate is suppressed, and further, the absorption rate of iron in the small intestine can be increased.

In order to achieve another object of the present invention, the inventors of the present invention have proposed a soy milk supplemented with vitamin C salt by adding an ascorbate to a beverage made of at least one legume. It can increase the absorption rate of iron in the small intestine, wherein the ascorbate ion dose of the ascorbate is 25-50 mg/100 mL.

A further object of the present invention is to provide a soy milk supplemented with a stereoisomer of vitamin C, such that the ascorbic acid ion which is dissociated by the stereoisomer of ascorbic acid after drinking the soy milk added with the stereoisomer of vitamin C The effect is to avoid the phenomenon that the iron availability rate in the body is suppressed, and further, the absorption rate of iron in the small intestine can be increased.

In order to achieve a further object of the present invention, the inventors of the present invention have proposed a soy milk supplemented with a stereoisomer of vitamin C by adding a stereoisomer of ascorbate to at least one legume. The raw material is made in a drink, which can increase the absorption rate of iron in the small intestine, wherein the dose of the ascorbic acid ion contributed by the stereoisomer of the ascorbic acid is 25-50 mg/100 mL.

In order to more clearly describe a soy milk supplemented with vitamin C, vitamin C salt or vitamin C stereoisomer proposed by the present invention, the embodiments of the present invention will be described in detail below with reference to the drawings.

Soymilk is one of the most common drinks in people's daily lives. Therefore, it is conceivable that people must drink soy milk regularly. However, the study found that although soy milk is rich in nutrients, it also contains a large amount of oxalic acid and phytic acid. Among them, oxalic acid and phytic acid are easily chelated with iron ions to form insoluble ferrous oxalate and phytic acid. Iron precipitation causes the body's absorption rate of iron to drop. Therefore, people who drink soy milk for a long time are likely to cause iron deficiency anemia because the iron absorption rate is suppressed.

In addition, the study also pointed out that the proper intake of vitamin C in the human body will promote the absorption of iron in the small intestine. The reason is that vitamin C can reduce the binding of inhibitory substances (such as oxalic acid and phytic acid) to iron, making iron ions in the small intestine. It is more easily released into a water-soluble form and is absorbed by the body (see Reference 1: Hallberg L, Brune M, Rossander-Hulth) n L (1987). Is there a physiological role of vitamin C in iron absorption? Ann NY Acad Sci., 498:324-32, and reference 2: Hunt JR, Mullen LM, Lykken GI, Gallagher SK, Nielsen FH ( 1990). Ascorbic acid: effect on ongoing iron absorption and status in iron-depleted young women. Am J Clin Nutr. Apr; 51(4): 649-55). Here, it must be specifically stated that vitamin C has the most common acid ascorbic acid and ascorbate produced after neutralization, for example, sodium ascorbate, calcium ascorbate, potassium ascorbate, and ascorbate; A synthetic stereoisomer of vitamin C, i.e., erythorbic acid.

In view of the above, in order to make people who regularly drink soy milk can avoid the fear of suffering from iron deficiency anemia, and can continue their habit of drinking soy milk, the present invention is to add at least one bean as raw material by adding ascorbic acid. In a drink, a soy milk supplemented with vitamin C is prepared, wherein the soy milk added with vitamin C can increase the absorption rate of iron in the small intestine, and the amount of the ascorbic acid additive is 25-50 mg/100 mL. In addition, it must be particularly noted that since ascorbic acid (ie, vitamin C) can be prepared from natural foods by chemical synthesis, it is added to the ascorbic acid added to the beverage in which the beans are used as raw materials for production. It is not limited to naturally occurring ascorbic acid or chemically synthesized ascorbic acid; in addition, since both soybeans and black beans can be used to make soy milk, the raw materials of the beans are not limited to soybeans or black beans.

In addition, since vitamin C has various types, according to different types of vitamin C, in the present invention, by adding ascorbate to a beverage made of at least one legume, It is a kind of soy milk with vitamin C salt added. Among them, the soy milk added with vitamin C salt can increase the absorption rate of iron in the small intestine, and the dose of ascorbate ion contributed by the ascorbate is 25-50 mg/100 mL. For the soy milk added with vitamin C salt, the ascorbate may be Calcium Ascorbate, Sodium Ascorbate, Zinc Ascorbate, and Potassium Ascorbate; of course, as described above In the soybean milk to which the vitamin C is added, the ascorbate to be added to the vitamin C salt is not limited to the ascorbate or the chemically synthesized ascorbate which is naturally obtained.

Further, according to different types of vitamin C, in the present invention, by adding a stereoisomer of ascorbate (stereoisomer) to a beverage made of at least one legume, Soymilk of soy milk supplemented with a stereoisomer of vitamin C, wherein the soybean milk added with the stereoisomer of vitamin C can also increase the absorption rate of iron in the small intestine, and the ascorbic acid ion contributed by the stereoisomer of ascorbic acid The dose is 25~50 mg/100mL. Further, the ascorbic acid stereoisomer added to the legume may be any of the following: Erythorbic Acid, Calcium Erythorbate, Sodium Erythorbate, zinc Erythorbate ), with Potassium Erythorbate.

Thus, through the above, the soy milk added with the vitamin C, vitamin C salt or vitamin C stereoisomer proposed by the present invention has been clearly described and disclosed. Then, in order to prove that the human body drinking the soy milk supplemented with vitamin C, vitamin C salt or vitamin C stereoisomers, it can indeed increase the availability of iron in the body. The following will prove this fact through multiple experiments. Among them, the analysis method used in the experiment is "in vitro digestion and dialysis", which is to measure iron ions released from foods that have been digested by human gastric juice and intestinal juice, and to release iron as human body. An indicator of iron absorption.

First, the experiment used ferrous sulfate heptahydrate as a standard, and an aqueous solution of ferrous sulfate heptahydrate was subjected to in vitro digestion and dialysis treatment, and dialysis iron of dihydrated ferrous sulfate aqueous solution was measured. The results showed that only 50.39% of the iron ions could be released after the aqueous solution of iron sulphate with a concentration of 100 ppm of iron sulphate was released by gastric juice and intestinal juice, which means that the human stomach naturally inhibits 49.61% of iron, making the body ingest. The iron cannot be completely released and absorbed.

In addition, according to the United States Department of Agriculture (USDA) database, it can be known that the total iron content of soy milk is about 0.4 mg per 100 grams (4 ppm), but the results of the in vitro digestion and dialysis test are completely impossible. The detection of releasable iron means that after drinking soy milk, in addition to the natural inhibition of the gastrointestinal tract, the ingredients in the soy milk also inhibit the release of iron ions, so that the iron contained in the soy milk can not be completely released to the body.

In order to improve this inhibition phenomenon, the present invention conducted a first experiment in which ascorbic acid and sodium ascorbate were separately added to soybean milk, and the releaseable iron of the soybean milk after in vitro digestion and dialysis treatment was measured. Please refer to the following list (1) for the statistics of the releasable iron after soymilk digestion in vitro.

Table (1) Statistical Table of Releasable Iron after Soymilk Is Digested by In Vitro Digestion

* Relative release rate = (iron release rate) / (iron release rate of aqueous ferrous sulfate solution)

As shown in Table (1) above, the addition of ascorbic acid and sodium ascorbate in soy milk can significantly reduce the inhibition of iron release by soy milk, so that iron ions can be released into the digestive juice; if a higher dose of ascorbic acid is added, it can be Iron, which was originally inhibited by the gastrointestinal fluid and could not be released, was also released. Therefore, it has been experimentally proven that ascorbic acid and sodium ascorbate can promote the release of iron from soybean milk.

In order to further prove that the addition of ascorbic acid, ascorbate or ascorbate stereoisomer in soy milk, the system can indeed enhance the iron release rate of soybean milk. In the present invention, a second experiment is carried out, that is, sulfuric acid Iron heptahydrate, ferrous glycinate, iron pyrophosphate, and iron gluconate were separately added to the soy milk, and the releaseable iron of the soy milk after in vitro digestion and dialysis treatment was measured. Next, the above four irons are added to the soy milk according to different iron concentration gradients, and the natural release rate after in vitro digestion and dialysis is measured, and based on the point at which the releaseable iron concentration just starts to increase with the increase of the added amount, The addition amount was regarded as a concentration at which the corresponding iron agent began to be significantly inhibited in the soybean milk (i.e., the initial concentration was suppressed), and the results of the experiment were summarized in the following Table (2).

Table (2) Statistical Table of Releasable Iron Concentration of Soymilk with Different Irons

*The value indicates the boldness is expressed as the inhibition of the initial concentration.

Please refer to the first figure, which is a graph showing the relationship between the amount of iron added and the concentration of iron released from soybean milk. As shown in Table (2) above and the first figure, we can know ferrous sulfate and ferrous ferrous sulfate. The inhibitory initial concentrations of iron pyrophosphate and iron gluconate were 20 ppm, 20 ppm, 50 ppm, and 30 ppm, respectively. Next, ascorbic acid (vitamin C) and ascorbate were added to soy milk supplemented with 20 ppm of ferrous sulfate, respectively, based on 20 ppm of ferrous sulfate, 20 ppm of ferrous glycinate, 50 ppm of iron pyrophosphate, and 30 ppm of iron gluconate. And testing the iron release rate of ferrous sulfate soy milk, the experimental results are summarized in the following list (three), table (four), table (f), table (six), and table (seven); and, in the table (three , Table (4), Table (5), Table (6), and Table (7), ascorbic acid is abbreviated as VC, sodium ascorbate is abbreviated as NaVC, potassium ascorbate is abbreviated as KVC, and calcium ascorbate is abbreviated as CaVC.

Table (3) Statistical Table of Releasable Iron Concentration of Soymilk Adding 20ppm Ferrous Sulfate and Ascorbic Acid

Table (4) Statistical Table of Releasable Iron Concentration of Soymilk Adding 20ppm Ferrous Sulfate and Sodium Ascorbate

*The ascorbic acid ion content dissociated by sodium ascorbate is 87.5%

Table (5) Statistical Table of Releasable Iron Concentration of Soymilk Adding 20ppm Ferrous Sulfate and Potassium Ascorbate

*The amount of ascorbate ion dissociated by potassium ascorbate is 82.2%

Table (vi) Statistical Table of Releasable Iron Concentration of Soymilk Adding 20ppm Ferrous Sulfate and Calcium Ascorbate

* The ascorbic acid ion content dissociated by calcium ascorbate is 89.8%

Table (VII) Statistical Table of Ascorbable Acid Ion for Repellent Iron Concentration of Soymilk Adding 20ppm Ferrous Sulfate

Please also refer to the second figure, which is a graph showing the relationship between the concentration of ascorbic acid and ascorbate on the releasable iron concentration of soy milk added with ferrous sulfate. Please also refer to the third figure for the addition of different ascorbate to ferrous sulfate soy milk. A graph of the average releasable iron concentration with the same ascorbate ion concentration. As shown in Table (3), Table (4), Table (5), Table (6), and Table (7), Figure 2, and Figure 3 above, it can be known that soy milk added with ferrous sulfate In general, the releaseable iron concentration is increased with the addition amount of ascorbic acid or ascorbate, and when the amount of ascorbic acid or ascorbate added reaches a certain amount, the releasable iron of the ferrous sulfate-added soy milk is added. There will be no significant increase in concentration.

Continuingly, ascorbic acid and ascorbate were separately added to soy milk supplemented with 20 ppm of ferrous ferrous sulphate, and the iron release rate of ferrous melamine soy milk was tested. The experimental results were summarized in the following table (8), table ( IX), Table (10), Table (11), and Table (12).

Table (8) Statistical Table of Releasable Iron Concentration of Soymilk Adding 20ppm Ferrous Glycolate and Ascorbic Acid

Table (9) Statistical Table of Releasable Iron Concentration of Soymilk Adding 20ppm Ferrous Glycolate and Sodium Ascorbate

*The ascorbic acid ion content dissociated by sodium ascorbate is 87.5%

Table (10) Statistical Table of Releasable Iron Concentration of Soymilk Adding 20ppm Ferrous Glycolate and Potassium Ascorbate

*The amount of ascorbate ion dissociated by potassium ascorbate is 82.2%

Table (11) Statistical Table of Releasable Iron Concentration of Soymilk Adding 20ppm Ferrous Glycolate and Calcium Ascorbate

* The ascorbic acid ion content dissociated by calcium ascorbate is 89.8%

Table (12) Statistical table of the releaseable iron concentration of ascorbate ion on soybean milk supplemented with 20 ppm of ferrous ferrous citrate

Please also refer to the fourth figure, which is a graph showing the relationship between the concentration of ascorbic acid and ascorbate on the releasable iron concentration of soy milk added with ferrous ferrous citrate. Please also refer to the fifth figure, which is different from the ferrous succinate milk. A graph of the average releasable iron concentration for ascorbate but with the same ascorbate ion concentration. As shown in Table (8), Table (9), Table (10), Table (11), and Table (12), 4th, and 5th, it can be known that for the addition of glycine In the case of ferrous soy milk, basically, the releaseable iron concentration increases with the addition amount of ascorbic acid or ascorbate, and when the amount of ascorbic acid or ascorbate added reaches a certain amount, ferrous glycinate is added. The concentration of releasable iron in soy milk will no longer increase significantly.

Continued, ascorbic acid and ascorbate were added to the soy milk supplemented with 50ppm iron pyrophosphate, and the iron release rate of iron pyrophosphate soy milk was tested. The experimental results are summarized in the following list (13) and Table (14). , Table (15), Table (16), and Table (17).

Table (13) Statistical Table of Releasable Iron Concentration of Soymilk Adding 50ppm Iron Pyrophosphate and Ascorbic Acid

Table (14) Statistical Table of Releasable Iron Concentration of Soymilk Adding 50ppm Iron Pyrophosphate and Sodium Ascorbate

*The ascorbic acid ion content dissociated by sodium ascorbate is 87.5%

Table (15) Statistical Table of Releasable Iron Concentration of Soymilk Adding 50ppm Iron Pyrophosphate and Potassium Ascorbate

*The amount of ascorbate ion dissociated by potassium ascorbate is 82.2%

Table (16) Statistical Table of Releasable Iron Concentration of Soymilk Adding 50ppm Iron Pyrophosphate and Calcium Ascorbate

* The ascorbic acid ion content dissociated by calcium ascorbate is 89.8%

Table (17) Statistical table of the releaseable iron concentration of ascorbate ion on soybean milk supplemented with 50ppm iron pyrophosphate

Please also refer to the sixth figure, which is a graph showing the relationship between the concentration of ascorbic acid and ascorbate on the releasable iron concentration of soy milk added with iron pyrophosphate. Please also refer to the seventh figure, which is the addition of different ascorbate to the iron pyrophosphate soy milk. A graph of the average releasable iron concentration with the same ascorbate ion concentration. As shown in the above table (13), Table (14), Table (15), Table (16), and Table (17), 6th, and 7th, it can be known that for adding In the case of soy milk of iron pyrophosphate, basically, the releaseable iron concentration increases with the addition amount of ascorbic acid or ascorbate, and when the amount of ascorbic acid or ascorbate added reaches a certain amount, iron pyrophosphate is added. The releasable iron concentration of soy milk will no longer increase significantly.

Continued, ascorbic acid and ascorbate were added to the soy milk supplemented with 30ppm iron gluconate, respectively, and the iron release rate of ferric acid iron soy milk was tested. The experimental results are summarized in the following list (18), Table (19 ), Table (20), Table (21), and Table (22).

Table (18) Statistical Table of Releasable Iron Concentration of Soymilk Adding 30ppm Iron Glucolate and Ascorbic Acid

Table (19) Statistical Table of Releasable Iron Concentration of Soymilk Adding 30ppm Iron Glucolate and Sodium Ascorbate

*The ascorbic acid ion content dissociated by sodium ascorbate is 87.5%

Table (20) Statistical Table of Releasable Iron Concentration of Soymilk Adding 30ppm Iron Glucolate and Potassium Ascorbate

*The amount of ascorbate ion dissociated by potassium ascorbate is 82.2%

Table (21) Statistical Table of Releasable Iron Concentration of Soymilk Adding 30ppm Iron Glucolate and Calcium Ascorbate

* The ascorbic acid ion content dissociated by calcium ascorbate is 89.8%

Table (22) Statistical Table of Releasable Iron Concentration of Ascorbic Acid Ion to Soymilk Adding 30ppm Iron Gluconate

Table (23) Statistical Table of Iron Release Rate of Ascorbic Acid Ions to Added Soymilk

Please also refer to the eighth figure, which is a graph showing the relationship between the concentration of ascorbic acid and ascorbate on the releaseable iron concentration of soy milk added with iron gluconate. At the same time, please refer to the ninth figure, adding different ascorbate to the sour milk gluconate. A graph of the average releasable iron concentration with the same ascorbate ion concentration. As shown in Table (18), Table (19), Table (20), Table (21), Table (22), Table (23), 8th and 9th It can be seen that, for soy milk supplemented with iron gluconate, basically, the releaseable iron concentration increases with the addition amount of ascorbic acid or ascorbate, and when the addition amount of ascorbic acid or ascorbate reaches a certain level At the time of the addition, the releasable iron concentration of the soy milk added with iron gluconate would not increase significantly.

Thus, through the various experimental results described above, the releaseable iron concentration of the soy milk to which various iron agents are added can be known, and the ascorbic acid and ascorbate are the most effective addition amounts of the various iron agents to promote the release of iron at the initial concentration thereof. The iron release promotion rate series is shown in the following table (24).

Table (24) Vitamin C ion promotes the most effective dose of iron release rate of iron in soy milk and iron release promotion rate

* Among them, the rate of iron release promotion = (the release of iron after the addition of ascorbic acid) / (the release of iron without the addition of ascorbic acid)

Thus, through the above-listed experimental data, we can easily understand that the vitamin C and vitamin C salts can indeed cause an increase in the release rate of iron in the human body. Therefore, if iron gluconate is used as a standard, the preferred addition amount of vitamin C to soybean milk is 25 to 50 mg/100 mL.

In addition, it is known that ascorbic acid (vitamin C) has a stereoisomer, called isoascorbic acid, which is similar in physical and chemical properties but has a low physiological function. Although erythorbic acid cannot be utilized by human enzymes, its chemical properties are similar to those of ascorbic acid. Therefore, in the present invention, it is also confirmed by experimental results that the stereoisomer of ascorbic acid also promotes the release of iron ions in soybean milk. . The experimental procedure was as follows: sodium erythorbate was added to soybean milk containing 26.09 mg/100 mL of iron gluconate (iron addition concentration of 30 ppm), and the releaseable iron of soybean milk was determined, and the experimental results were summarized as follows (24) Shown.

Table (24) Statistical Table of Releasable Iron Concentration of Soymilk Adding 30ppm Iron Glucolate and Sodium Ascorbate

Please also refer to the tenth figure, which is a graph showing the relationship between the releaseable iron concentration of sodium erythorbate and soy milk added with iron gluconate. As shown in the above Tables (24) and 10th, it can be seen that when the amount of erythorbic acid ions added to the soy milk is the same as that of the ascorbic acid ions, the effect of promoting iron release is almost the same. Since erythorbic acid and ascorbic acid are optical isomers, when erythorbic acid or its salts (sodium erythorbate, potassium erythorbate, calcium erythorbate, and zinc erythorbate) are dissolved in water, they will dissociate the negatively-isolated ascorbate ion. Its physical and chemical properties are not much different from ascorbic acid ions, so it also has the effect of promoting the release of iron ions in soy milk.

In addition, it must be additionally stated that, due to the wide variety of commercially available soy milk, for example, black rice soy milk, milk soy milk, oat soy milk, coffee bean milk, black tea soy milk, honey soy milk, etc., therefore, vitamin C and vitamin C salts are added to the present invention. For the soy milk of the stereoisomer of vitamin C or vitamin C, it is also possible to add vitamin C, vitamin C salt or vitamin C to the present invention by adding substances such as black rice, milk, coffee, black tea, oatmeal, eggs and the like. When the soy milk of the stereoisomers can increase the absorption rate of iron in the small intestine, it can also obtain different tastes other than soy milk, and kill two birds with one stone.

In addition, the soy milk added with vitamin C, vitamin C salt or vitamin C stereoisomer proposed by the present invention is not limited to the direct addition of vitamin C vitamin C salt or vitamin C stereoisomer to soybean milk. In fact, it is also possible to provide a powder formula with vitamin C, vitamin C salt or vitamin C stereoisomers to the soy milk manufacturer, and then the manufacturer to mix it, so that it is a manufacturing vitamin C, vitamin The method of soy milk of C salt or vitamin C stereoisomer; wherein the contents of the powder formula are listed in the following list (25).

Table (25) Powder formula with vitamin C, vitamin C salt or vitamin C stereoisomer added to soy milk

As indicated in the above table (25), the powder formulation is composed of a plurality of contents, including: vitamin C sodium salt (NaVC), lactic acid bacteria, yeast, and maltodextrin, wherein the lactic acid bacteria system NTU 101 lactic acid bacteria powder is used, and the yeast is ultra-high group B yeast powder. Here, it must be particularly noted that since the powder formulation consumes about 25% of the amount of vitamin C sodium salt during ultra-high temperature sterilization (UHT), it is necessary to perform ultra-high temperature sterilization (UHT) beforehand. The amount of 25% vitamin C sodium salt was pre-added to the powder formulation to compensate.

Thus, the soy milk supplemented with the vitamin C, the vitamin C salt or the vitamin C stereoisomer proposed by the present invention can enhance the availability of iron in the human body by the evidence of a plurality of experimental data. It will be appreciated that the present invention has the following advantages:

1. Since the soy milk added with vitamin C, vitamin C salt or vitamin C stereoisomer proposed by the present invention can increase the availability of iron in the human body, it can be used to replace the traditional soy milk that people often drink, so that often People who drink soy milk can avoid the doubts about iron deficiency anemia and continue their habit of drinking soy milk.

2. The soy milk added with vitamin C, vitamin C salt or vitamin C stereoisomer proposed in the present invention may add black rice, milk, coffee, black tea, oatmeal, egg and the like, so that people drink the soy milk of the present invention. In addition to increasing the absorption rate of iron in the small intestine, it can also obtain different tastes besides soy milk, killing two birds with one stone.

3. The soy milk added with the vitamin C, the vitamin C salt or the vitamin C stereoisomer proposed by the present invention is not limited to the method of directly adding the vitamin C vitamin C salt or the vitamin C stereoisomer to the soy milk. It can also be supplied with a powder formula of vitamin C, vitamin C salt or vitamin C stereoisomer to the soy milk manufacturer, which is then prepared by the manufacturer.

The detailed description of the present invention is intended to be illustrative of the preferred embodiments of the present invention, and is not intended to limit the scope of the invention. In the scope of patents.

The first figure is a graph showing the relationship between the amount of iron added and the concentration of iron that can be released from soybean milk;

The second graph is a graph showing the relationship between ascorbic acid and ascorbate for the releaseable iron concentration of soy milk added with ferrous sulfate;

The third figure is a graph of the average releasable iron concentration when ferrous sulfate soy milk is added with different ascorbate but with the same ascorbate ion concentration;

The fourth graph is a graph showing the relationship between ascorbic acid and ascorbate for the releaseable iron concentration of soy milk added with ferrous ferrous sulfate;

Figure 5 is a graph of the average releasable iron concentration when glyceryl glycinate soy milk is added with different ascorbate but with the same ascorbate ion concentration;

Figure 6 is a graph showing the relationship between ascorbic acid and ascorbate for the releaseable iron concentration of soy milk added with iron pyrophosphate;

Figure 7 is a graph of the average releasable iron concentration when iron pyrophosphate soy milk is added with different ascorbate but with the same ascorbate ion concentration;

Figure 8 is a graph showing the relationship between ascorbic acid and ascorbate for the releaseable iron concentration of soy milk added with iron gluconate;

Figure 9 is a graph of the average releasable iron concentration when iron gluconate soy milk is added with different ascorbate but with the same ascorbate ion concentration;

Figure 10 is a graph showing the relationship between the concentration of repellent iron of soy ascorbate added to soy milk added with iron gluconate.

Claims (18)

The soy milk added with vitamin C is prepared by adding ascorbic acid to a beverage made of at least one legume, which can increase the absorption rate of iron in the small intestine, wherein the amount of the ascorbic acid additive is 25~50 mg/100mL. The soy milk added with vitamin C as described in claim 1, wherein the ascorbic acid is taken from a natural food. The soy milk added with vitamin C as described in claim 1, wherein the ascorbic acid is chemically synthesized. The soy milk added with vitamin C as described in claim 1, wherein the beans may be any of the following: soybeans and black beans. As the soy milk added with vitamin C as described in the first aspect of the patent application, any of the following additives may be further added: black rice, milk, coffee, black tea, oatmeal, and egg. A soy milk supplemented with vitamin C salt is prepared by adding ascorbate to a beverage made of at least one legume, which can increase the absorption rate of iron in the small intestine, wherein the ascorbate The dose of ascorbic acid ion contributed is 25-50 mg/100 mL. The soy milk added with vitamin C salt according to claim 6, wherein the ascorbate is taken from a natural food. The soy milk added with vitamin C salt according to claim 6, wherein the ascorbate is chemically synthesized. The soy milk added with vitamin C salt according to claim 6, wherein the ascorbate may be any of the following: Calcium Ascorbate, Sodium Ascorbate, Zinc Ascorbate, With Potassium Ascorbate. The soybean milk added with vitamin C salt according to claim 6 of the patent application, wherein the bean may be any one of the following: soybean and black bean. As the soy milk added with vitamin C salt as described in claim 6 of the patent application, any of the following additives may be further added: black rice, milk, coffee, black tea, oatmeal, and egg. A soy milk supplemented with a stereoisomer of vitamin C is prepared by adding a stereoisomer of ascorbate to a beverage made of at least one legume, which can increase the small intestine to iron. The absorption rate of the ascorbic acid ion contributed by the stereoisomer of ascorbic acid is 25-50 mg/100 mL. The soy milk supplemented with the vitamin C stereoisomer as described in claim 12, wherein the stereoisomer of the ascorbic acid is taken from a natural food. The soybean milk added with the vitamin C stereoisomer as described in claim 12, wherein the stereoisomer of the ascorbic acid is taken from a chemical synthesis. The soy milk supplemented with the vitamin C stereoisomer according to claim 12, wherein the stereoisomer of the ascorbic acid may be any one of the following: Erythorbic Acid, Calcium Erythorbate, Sodium Erythorbate, zinc Erythorbate, and Potassium Erythorbate. The soybean milk added with the vitamin C stereoisomer as described in claim 12, wherein the bean may be any one of the following: soybean and black bean. As the soybean milk to which the vitamin C stereoisomer is added as described in claim 12, any of the following additives may be further added: black rice, milk, coffee, black tea, oatmeal, and egg. The soy milk added with vitamin C is prepared by adding ascorbic acid to a beverage made of at least one legume, which can increase the absorption rate of iron in the small intestine, wherein the amount of the ascorbic acid additive is 10025~30050 mg/100mL.