JPS59162843A - Food and drink having high iron absorption efficiency - Google Patents
Food and drink having high iron absorption efficiencyInfo
- Publication number
- JPS59162843A JPS59162843A JP58038615A JP3861583A JPS59162843A JP S59162843 A JPS59162843 A JP S59162843A JP 58038615 A JP58038615 A JP 58038615A JP 3861583 A JP3861583 A JP 3861583A JP S59162843 A JPS59162843 A JP S59162843A
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- JP
- Japan
- Prior art keywords
- iron
- food
- casein
- cpp
- added
- Prior art date
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Abstract
Description
【発明の詳細な説明】
本発明は鉄吸収促進剤及び鉄を含有する飲食物に関する
ものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to iron absorption promoters and iron-containing foods and drinks.
詳しくは、カゼインの１−リプシン分解により生成した
カゼインホスホペプチド（以下ＣＰＰと略称する）及び
鉄を飲食物に添加した鉄吸収促進効果の優れた健康飲食
物である。Specifically, it is a healthy food and drink that has an excellent effect of promoting iron absorption by adding casein phosphopeptide (hereinafter abbreviated as CPP) produced by 1-lipsine decomposition of casein and iron to the food and drink.
現在の日本の食生活は多種多様な食品が供給され、豊か
なものとなっている反面、豊かさの中の貧困と言われる
ように、栄養のアンバランスも大ぎな問題となっている
。鉄の栄養状態もその代表例である。国民栄養調査によ
れば、国民１人当りの鉄損取量は、その所要量と比較し
て不足しているとは言えないが女性の貧血、特に鉄欠乏
性貧血の問題は大きく鉄摂取不足がしばしば指摘されて
いる。Japan's current diet is rich with a wide variety of foods available, but on the other hand, nutritional imbalance has become a major problem, as is often referred to as poverty in the midst of abundance. A typical example is the nutritional status of iron. According to the National Nutrition Survey, the amount of iron loss per person cannot be said to be insufficient compared to the required amount, but the problem of anemia in women, especially iron deficiency anemia, is largely due to insufficient iron intake. is often pointed out.
鉄の吸収性については多くの研究報告がある〔最近の総
説としては、例えばＴ、Ｍ、Ｍｏｒｃｋ ａｎｄＪ、Ｄ
、Ｃｏｏｋ； Ｃｅｒｅａｌ Ｆｏｏｄｓ Ｗｏｒｌｄ
、 ２６ （１２） 、 ６６７〜６７２． （１
９８１） ）。食事中の鉄は、栄養学的にはヘム鉄と非
ヘム鉄に分類される。ヘム鉄はその吸収性が良いこと（
１５〜３５％）が知られているが、食物含有鉄中の割合
は少ない（５〜１０％）。非ヘム鉄は食物含有鉄中の主
成分で、その存在状態により吸収性は大きく変動する。There are many research reports on iron absorption [recent reviews include T, M, Morck and J, D
, Cook; Cereal Foods World
, 26 (12), 667-672. (1
981) ). Dietary iron is nutritionally classified into heme iron and non-heme iron. Heme iron is well absorbed (
15-35%), but its proportion in dietary iron is small (5-10%). Non-heme iron is the main component of dietary iron, and its absorption varies greatly depending on its presence.
吸収性を向上させる因子としては動物（魚、家畜を含む
）肉、アスコルビン酸、システィンがあり、吸収性を低
下させる因子としては、卵、大豆、米、茶、コーヒーな
どがある。Factors that improve absorption include animal meat (including fish and livestock), ascorbic acid, and cysteine, and factors that decrease absorption include eggs, soybeans, rice, tea, and coffee.
以上述べた鉄の吸収性の高低は、主として鉄の存在状態
により説明されている。即ち、鉄は主として小腸」二部
（内容物のＰＨは５〜６になっている）で吸収されると
いわれているが、その際鉄は可溶化状態で存在していな
ければならない。ヘム鉄は胃の巾におけるような酸性−
よりも小腸内におけるように中性−の方が熔解性がより
良好である。The above-mentioned levels of iron absorption are mainly explained by the state of iron presence. That is, it is said that iron is mainly absorbed in the second part of the small intestine (the contents have a pH of 5 to 6), but in this case iron must be present in a solubilized state. Heme iron is found in acids such as those found in the lining of the stomach.
The solubility is better in the neutral state, such as in the small intestine, than in the small intestine.
そのため小腸内の方がより高い吸収性を示ず。また２１
ｉ１１ｉ鉄（Ｆｅ＋＋）が３価鉄（Ｆｅ” ” ” ）
に比較して、吸収性が良いことの理由としては、２価鉄
が中性領域を含む広範な一下で可溶化しているのに３価
鉄はｐＨ３以上で不溶化してしまうのが大きな原因とさ
れている。先に記した吸収性を変化させる各種の因子に
ついても、鉄の吸収性を向上させるものは、鉄の可溶化
量の多いものであり、逆に吸収性を低下させるものは、
鉄の可溶化量の少ないものである。Therefore, it does not show higher absorption in the small intestine. Also 21
i11i Iron (Fe++) is trivalent iron (Fe” ” ”)
The main reason for its better absorption compared to the above is that divalent iron is solubilized under a wide range of conditions, including the neutral range, whereas trivalent iron becomes insolubilized at pH 3 or above. It is said that Regarding the various factors that change absorption described above, those that improve iron absorption are those that have a large amount of iron solubilized, and those that decrease absorption are those that increase iron absorption.
It has a small amount of solubilized iron.
カゼインボスホベブチド（Ｃａｓｅｉｎｌ”ｌ＋ｏｓｐ
ｈｏｐｅｐｔｉｄｅ ：以下ＣＰＰと略記）は、カゼイ
ンのＩＰｆ臓酵素特にトリプシンによる分解物のなかに
存在し、腸内でのカルシウム１及収促進作用がある物質
として知られている。げ、Ｓ、Ｌｅｅ。Casein bosfobebutide (Caseinl+osp)
Hopeptide (hereinafter abbreviated as CPP) is present in the decomposition products of casein by IPf visceral enzymes, particularly trypsin, and is known as a substance that promotes calcium 1 absorption in the intestine. Ge, S., Lee.
Ｔ、Ｎｏｇｕｃｈｉ ａｎｄ Ｉｌ、Ｎａ１ｔｏ
； Ｂｒ１ｔｉｓｈ Ｊｏｕｒｎａｌ ｏｆＮ
ｕｔｒｉｔｉｏｎ ４３ ４５７〜４６１ （１９８
０） ］ 。このＣＰＰには代表的な２種が存在してい
ることが知られている。すなわち、β−カナイン由来の
もの（β−ＣＰＰと略記）とα−カゼイン由来のもの（
α−ＣＰＰと略記）の２種で、その構造及び恒数は次の
表１に示した通りである。特にβ−ＣＰＰば良く研究さ
れ構造も決定されている（Ｗ、Ｍａｎｓｏｎ。T, Noguchi and Il, Na1to.
; Br1tish Journal ofN
utrition 43 457-461 (198
0) ]. It is known that there are two typical types of CPP. That is, those derived from β-canine (abbreviated as β-CPP) and those derived from α-casein (abbreviated as β-CPP).
The structures and constants are shown in Table 1 below. In particular, β-CPP has been well studied and its structure has been determined (W, Manson).
Ｗ、Ｄ、八ｎｎａｎ ； 八ｒｃｈｉｖｅｓ ｏ
ｆ Ｂｉｏｃｔ＋ｅｍｉｓｔｒｙ ａｎｄＢｉｏｐ
ｈｙｓｉｃｓ １４５ １６〜２６頁 （１９７１）
）。W, D, 8nnan; 8 archives o
f Bioct+emistry andBiop
dynamics 145 pp. 16-26 (1971)
).
しかし、α−ＣＰＰについてはｔＩＬ定構造で更に分解
の進んだものも考えられる。However, it is possible that α-CPP has a tIL constant structure and is further decomposed.
表１
木表におけるアミノ酸残基の略号の
Ａ ｌ ａ ： Ｌ−アラニン、Ａｒｇ：Ｌ−アルギニ
ン。Table 1 Abbreviations of amino acid residues in the wood table Al a: L-alanine, Arg: L-arginine.
Ａ ｓ ｐ ： Ｌ−アスパラギン酸、、Ａｓｎ：Ｉ、
−アスパラギン、Ｇｌｕ：Ｌ−グルタミン酸、Ｇｌｎ：
Ｌ−グルタミン、ｃｒｙ：グリシノ、ＩＩｃ ：■−−
イソロイシン、Ｌｅｕ：］、−ロイシン、１．＋ｙＳ：
Ｌ−リジン、Ｍｅｔ：Ｉ−−ノチオニン、Ｐｒ。Asp: L-aspartic acid, Asn: I,
-Asparagine, Glu: L-glutamic acid, Gln:
L-glutamine, cry: glycino, IIc: ■--
Isoleucine, Leu: ], -leucine, 1. +yS:
L-lysine, Met:I--notionine, Pr.
：Ｌ−プロリン
３ ｅ ｒ ： Ｌ−セリン
ＣＨ２０ＩＩ
（Ｈ２Ｎ −−−ＣＨ−−−Ｃ○０１ｌ）Ｓｅｒ（Ｉ！
ｌ ：Ｌ−ホスホセリン
１−１
ＣＨ２０−−Ｐ −０１（
１（
１０
（Ｈ２Ｎ−−ＣＩ −ＣＯ０１１）
Ｔｈｒ：Ｌ−スレオニン、Ｖａｌ ：Ｌ−バリン。: L-proline 3 er : L-serine CH20II (H2N ---CH---C○01l)Ser(I!
l: L-phosphoserine 1-1 CH20--P-01(1(10 (H2N--CI-CO011)) Thr: L-threonine, Val: L-valine.
８２Ｎ−Ａｓｐ：Ｎ末端Ｌ−アスパラギン酸。82N-Asp: N-terminal L-aspartic acid.
１（２Ｎ−Ａｒｇ：Ｎ末端Ｌ−アルギニン。1 (2N-Arg: N-terminal L-arginine.
Ｌ ｙ ｓ ・Ｃ０ＯＨ： ｃ末ｉＬ−リジン、Ａｒｇ
−ＣＯ○■置Ｃ末＆ｉ Ｌ−アルギニンをそれぞれ示す
ものである。Lys ・C0OH: c-terminal iL-lysine, Arg
-CO○■ indicates C-terminal &i L-arginine, respectively.
本発明者らは、鉄の不足を補う吸収効率の良い飲食品を
開発するため鋭意検討したところ、驚くべきことにＣＰ
Ｐが腸内で鉄を可溶化し吸収を促進することを見出した
。The inventors of the present invention conducted intensive studies to develop foods and drinks with good absorption efficiency to compensate for iron deficiency, and surprisingly found that CP
We found that P solubilizes iron in the intestines and promotes its absorption.
従来、鉄はヘム鉄、肉製品等の限られた飲食物でしか効
率的に吸収されなかったが、本発明者らは、以上の新知
見に基づきＣＰＰを鉄と共に食品に添加し、これを食す
ることにより可溶性鉄として生体内に容易に吸収できる
ようにした鉄吸収促進効果の優れた飲食品を発明した。Conventionally, iron was only efficiently absorbed through limited foods and drinks such as heme iron and meat products, but based on the above new findings, the present inventors added CPP to foods together with iron and absorbed it. We have invented food and drink products that have an excellent effect of promoting iron absorption and can be easily absorbed into the body as soluble iron when eaten.
本発明はカゼインホスホペプチドと鉄とを含む鉄吸収効
率の高い飲食物である。The present invention is a food or drink containing casein phosphopeptide and iron that has high iron absorption efficiency.
本発明に使用するＣＰＰは公知の何れの調製法により得
られたものも使用できる。CPP used in the present invention can be obtained by any known preparation method.
ＣＰＰの鋼製方法としては以下に示す方法が知られてい
る。The following methods are known as CPP steel manufacturing methods.
■ 結晶トリプシンでβ−カゼインを加水分解し７、Ｃ
ＰＰを生成させた後、ＰＨ４，７で未反応カセインと一
部の不純物を沈澱除去した後上請邪に塩化バリウムとエ
タノール（終濃度５０％（ν／ν））を加えてＣＰＰを
沈澱として回収する方法〔例えばＲ，Ｆ、ＰｅＬｅｒｓ
ｏｎ、 Ｌ、Ｗ、Ｎｏｕｍａｎ ａｎｄＴ几、ＭｃＭｅ
ｅｋｉｎ、 Ｊｏｕｒｎａｌ ｏｆ ｔｈｅ
ＡｍｅｒｉｃａｎＣｈｅｍｉｃａｌ ５ｏｃｉｅｔｙ
８０ ９５〜９９ （１９５８） ］。■ Hydrolyze β-casein with crystalline trypsin7, C
After generating PP, unreacted casein and some impurities were removed by precipitation at pH 4.7, and then barium chloride and ethanol (final concentration 50% (ν/ν)) were added to the mixture to precipitate CPP. Collection method [e.g. R, F, PeLers
on, L.W., Nouman and T., McMe
ekin, Journal of the
American Chemical 5ociety
80 95-99 (1958)].
■ 結晶トリプシンでβ−カゼインを加水分解し、ＣＰ
Ｐを生成させた後、Ｉ・リクロル酢酸で処理し、不溶物
を除去後水酸化す）−リウムにより中和（…５．０）す
る。その後、ゲル濾過カラム（Ｓｅｐｈａｄｅｘ Ｇ
−２５■ Ｐｈａｒｍａｃｉａ社）により粗分画し、
更にイオン交換樹脂カラム（Ｄｏｗｅに５０Ｘ ２＠
Ｄｏｗ Ｃｈｅｍｉｃａｌ Ｃｏ、）に−たん吸着させ
ピリジン−酢酸緩衝液（０，２規定ｐｌ−１２，５）で
溶出し精製する方法［Ｈ，Ｎａ１ｔｏ ａｎｄ １１．
５ｕｚｕｋｉ。■ Hydrolyze β-casein with crystalline trypsin to produce CP
After generating P, it is treated with I.lichloroacetic acid, and after removing insoluble matter, it is neutralized with (...5.0) -lium hydroxide. After that, a gel filtration column (Sephadex G
-25■ Crude fractionation by Pharmacia Co., Ltd.
Furthermore, an ion exchange resin column (50X 2@
Dow Chemical Co.) to adsorb phthalate and elute and purify with pyridine-acetate buffer (0.2N pl-12.5) [H, Na1to and 11.
5uzuki.
八ｇｒｉｃｕｌｔｕｒａｌ 旧ｏ１ｏｇｉｃａｌ
Ｃｌ＋ｅｍｉｓｔｒｙ ３８ １５４３〜１５４５
（１９７４） ）。8gricultural old o1logical
Cl+emistry 38 1543-1545
(1974)).
また本出願人が先に出願した特願昭５７−５２６３９（
昭和５７年３月３０ロ出願）に記載のカゼインをトリプ
シンで加水分解し、ＣＰＰを生成させた後、Ｐ）−１５
前後で未反応カゼインと一部の不純物を沈澱除去した後
、上／ｉｉ部にカルシウム塩とエタノールなどの有機溶
媒を加えて回収する方法により得られたものも使用でき
る。In addition, the applicant previously filed patent application No. 57-52639 (
After hydrolyzing casein with trypsin to generate CPP, P)-15
It is also possible to use a product obtained by removing unreacted casein and some impurities by precipitation, and then adding a calcium salt and an organic solvent such as ethanol to the upper/ii part for recovery.
特に本発明においては、カゼインをトリプシンで加水分
解し、ＣＰＰを生成させた後、鉄イオン特に第２鉄・イ
オンを添加してＣＰＰを回収する方法が好適に使用され
る。それはこの方法により回収したＣＰＰ回収物はその
方法に使用した鉄がそのまま飲食物に添加されるので、
更に鉄を加えな（でもよい。In particular, in the present invention, a method is preferably used in which casein is hydrolyzed with trypsin to generate CPP, and then iron ions, particularly ferric ions, are added to recover CPP. This is because the iron used in the CPP recovered by this method is added to food and drinks as is.
Don't add more iron (it's okay.
本発明において、ＣＰＰと共に添加される鉄としては、
クエン酸鉄、ビロリン酸鉄、塩化鉄、硫酸鉄などの第１
．第２鉄で食品に添加して無害なものが使用できる。In the present invention, the iron added together with CPP is as follows:
First iron citrate, iron birophosphate, iron chloride, iron sulfate, etc.
．． Ferric iron can be used as a harmless product by adding it to food.
添加方法としては、ＣＰＰに鉄を添加するか、又はＣＰ
Ｐ回収において鉄を用いた場合はそのまま食品に添加し
更に鉄を添加しなくてもよい。The addition method is to add iron to CPP or to add iron to CPP.
When iron is used in P recovery, it can be added to foods as is without further addition of iron.
次にＣＰＰの鉄可溶化の試験を示す。なお、生体外で予
め製造したＣＰＰを用いる場合、製造法は特願昭５７−
５２６３９に記載の通り、カゼインのトリプシン水解物
に塩化カルシウムとエタノールを添加して回収したもの
を使用した。Next, a test for iron solubilization of CPP will be shown. In addition, when using CPP pre-produced in vitro, the manufacturing method is described in Japanese Patent Application No. 1987-
As described in No. 52639, a trypsin hydrolyzate of casein was recovered by adding calcium chloride and ethanol.
試験例１
ラソｔ・（Ｗｉｓｔｅｒ系 雄 ５週令 Ｍ−４）を一
定時間（１，５時間）以内に摂食するように訓練した後
、所要量の鉄を含む試験食を摂食させ、更に１時間後に
層殺し小腸内容物を生理食塩水で洗い出した。遠心分離
で可溶性区分と不溶性区分に分けそれぞれの鉄の量を原
子吸光ｎ１を用い測定しそれらの割合を求めた。その結
果を表２に示す。Test Example 1 After training a Laso T. (Wister male, 5 weeks old, M-4) to eat within a certain period of time (1.5 hours), the animal was fed a test food containing the required amount of iron, After a further 1 hour, the contents of the small intestine were washed out with physiological saline. The sample was divided into soluble and insoluble sections by centrifugation, and the amount of iron in each was measured using atomic absorption n1 to determine their ratio. The results are shown in Table 2.
表 ２
試験の結果から明らかな如く生体内に存在するＣＰＰは
、小腸内の可溶性鉄を大幅に増加させる。Table 2 As is clear from the test results, CPP present in the body significantly increases soluble iron in the small intestine.
試験例２
純度９０％以上のＣＰＰを用い、以下の鉄可溶化能試験
を行った。Test Example 2 The following iron solubilizing ability test was conducted using CPP with a purity of 90% or more.
ＣＰＰ溶液（０，６ｍｇ／ ｍ １２ ）の０．５ｍ
ｌと】０ｍＭ塩化第２鉄０．５ｍ ｌとを予め混合し、
その後ｐＨ７，ｐＨ８の２０ ｍ Ｍリン酸緩衝液１，
０ｍｌ１を加え、２５℃で３０分保持した後、遠心分離
し、生じたリン酸鉄の沈澱を除去し、上滑に０．１規定
の塩酸を加え更に沈澱が生ずるのを防ぐ。上清中の鉄濃
度を原子吸光針により測定し、残存している鉄を可溶化
鉄として残存率を求めた。比較対照としてＣＰｐｉ液の
代りに蒸溜水、同濃度の大豆蛋白トリプシン分解物を用
い同一試験を行なった。その結果を表３に示す。0.5 m of CPP solution (0,6 mg/m 12 )
1 and ]0mM ferric chloride 0.5ml are mixed in advance,
Then add 20 mM phosphate buffer 1, pH 7, pH 8,
After adding 0 ml of the solution and keeping it at 25°C for 30 minutes, centrifugation is performed to remove the precipitate of iron phosphate that has formed, and 0.1N hydrochloric acid is added to the supernatant to prevent further precipitation. The iron concentration in the supernatant was measured using an atomic absorption needle, and the residual iron was determined as solubilized iron. As a comparison, the same test was conducted using distilled water and the same concentration of soybean protein tryptic decomposition product instead of the CPpi solution. The results are shown in Table 3.
表３
以上の２つの試験例から明らかなようにＣＰＰには強い
鉄可溶化能がある。従ってＣ’Ｐ Ｐは小腸内での鉄の
吸収を促進する。更に生体外で製造したＣＰＰは以下の
点で有利である。即ちカゼ・インを食した場合には、体
内の消化酵素により複雑な分解を受けるのでＣＰＰ生成
量は少なく、殆んど生成しない場合がある〔内層 博；
化学と生物１８ ５５１〜５５８ （１９８０） ）が
、生体外で製造するＣＰＰはカゼインから容易かつ大量
に得られ、しかも消化酵素によって分解される割合が少
ない（特願昭５７ ５２６３９）。更にカゼインにより
生体内でＣＰＰを生成させるのには、大量に摂取する必
要があるが、本ＣＰＰを使用する場合には、少量で十分
であるので、多くの飲食品に添加できる。Table 3 As is clear from the above two test examples, CPP has a strong ability to solubilize iron. Therefore, C'P P promotes iron absorption in the small intestine. Furthermore, CPP produced in vitro has the following advantages. In other words, when casein is eaten, it undergoes complex decomposition by digestive enzymes in the body, so the amount of CPP produced is small, and in some cases almost none [Hiroshi Uchia;
Chemistry and Biology 18, 551-558 (1980)) found that CPP produced in vitro can be easily obtained in large amounts from casein, and is less likely to be degraded by digestive enzymes (Japanese Patent Application No. 57, 52639). Furthermore, in order to produce CPP in vivo using casein, it is necessary to ingest a large amount, but when using the present CPP, a small amount is sufficient, so it can be added to many foods and drinks.
本発明の飲食品としては、菓子類例えばゼリー。The food and drink products of the present invention include confectionery such as jelly.
錠菓、クツキー等、飲料、例えば乳酸飲料、ジュース等
であり、これらにＣＰＰを添加するのであるが、原料に
添加混合するか、又は製品に直接添加してもよい。ＣＰ
Ｐにはカゼイン又はカゼイン加水分解物特有の苦味１臭
味もなく、人体に対し７て無毒性であるから、その添加
割合には制限がない。しかし経済性等から勘案して一般
に菓子類には０．１〜３％程度、飲料の場合は０．１〜
１％程度製品に添加すれば良い。この際には鉄をあわせ
添加するが１、鉄の添加量は通常実施される量で良い。CPP is added to tablets, cookies, etc., beverages such as lactic acid drinks, juices, etc., and CPP may be added to the raw materials or mixed, or directly added to the product. C.P.
Since P has no bitterness, odor, or taste characteristic of casein or casein hydrolyzate, and is nontoxic to the human body, there is no limit to its addition ratio. However, considering economic efficiency, it is generally about 0.1 to 3% for sweets and 0.1 to 3% for drinks.
It is sufficient to add about 1% to the product. In this case, iron is also added, but the amount of iron to be added may be the amount normally used.
次に本発明のＣＰＰと鉄とを添加した飲食品について実
施例を示す。Next, Examples will be shown regarding food and drink products to which CPP and iron of the present invention are added.
実施例１
砂１ｉ ６００ｇ、プルーンエキス２００ｇを水に熔解
し煮詰める。これにあらかしめ溶解しておいたペクチン
１６ｇを加え、よく混和し更に少し煮詰める。Example 1 600 g of sand 1i and 200 g of prune extract were dissolved in water and boiled down. Add 16g of pre-dissolved pectin to this, mix well and boil down a little.
その後クエン酸５ｇ、クエン酸鉄２ｇ、純度９０％以上
のｃ Ｐ Ｐ １０ ｇを熔解しておいたものを加え、
容器に入れ放冷する。固まった後に約１０ｇずつ切りと
りブルーンゼリーを製造した。Then, add 5 g of citric acid, 2 g of iron citrate, and 10 g of c P P with a purity of 90% or more, which had been melted.
Place in a container and leave to cool. After it hardened, it was cut into approximately 10 g portions to produce blue jelly.
実施例２
乳酸カゼイン（二、ニーシーラント産）１０ｇを水に熔
解し、１０％溶液とした（ｐｌ−１８，０）。この／８
液に豚の結晶トリプシン（ノホ社製）を対基質０．０１
％添加し、ｐＨ７，５〜８．５で５０°Ｃ１６時間反応
させた。この反応液に、塩化第２鉄を１０ ｍ Ｍの濃
度になるように添加し、攪拌した後、５°Ｃで一夜放置
した。沈澱したＣＰＰ画分を遠心分離によって回収した
ものを３０ｇ、粉糖９５０ｇ、 シュゴーエステル１
０ｇ。大豆硬化油５ｇを２軸ミキサーで混和しながら、
ゼラチン５ｇの水溶液を徐々に熔かし、５０〜７０℃で
よく混和した。混和後、篩を通して乾燥し、後に香料を
加え再度混和した。その後打錠して錠菓とした。Example 2 10 g of lactic acid casein (produced in Nisealant) was dissolved in water to make a 10% solution (pl-18,0). This /8
Add porcine crystal trypsin (manufactured by Noho Co., Ltd.) to the solution at a concentration of 0.01 to the substrate.
% and reacted at 50°C for 16 hours at pH 7.5 to 8.5. To this reaction solution, ferric chloride was added to a concentration of 10 mM, stirred, and then left at 5°C overnight. 30g of the precipitated CPP fraction collected by centrifugation, 950g of powdered sugar, 1 Shugoester
0g. While mixing 5 g of hydrogenated soybean oil with a twin-screw mixer,
An aqueous solution of 5 g of gelatin was gradually melted and mixed well at 50 to 70°C. After mixing, the mixture was passed through a sieve and dried, and later a fragrance was added and mixed again. It was then compressed into tablets.
特許出願人 明治製菓株式会社 代理人 新井 力（ばか２名）Patent applicant: Meiji Seika Co., Ltd. Agent: Riki Arai (2 idiots)
Claims (1)
の高い飲食物。 ２、 カゼインホスホペプチドと鉄がカゼインにトリプ
シンを作用させ、これに第２鉄イオンを添加して回収し
たカゼインホスホペプチドである特許請求の範囲第１項
記載の鉄吸収効率の高い飲食物。[Claims] 1. A food or drink containing casein phosphopeptide and iron with high iron absorption efficiency. 2. The food and drink with high iron absorption efficiency according to claim 1, wherein the casein phosphopeptide and iron are casein phosphopeptides recovered by treating casein with trypsin and adding ferric ions thereto.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58038615A JPS59162843A (en) | 1983-03-08 | 1983-03-08 | Food and drink having high iron absorption efficiency |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58038615A JPS59162843A (en) | 1983-03-08 | 1983-03-08 | Food and drink having high iron absorption efficiency |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59162843A true JPS59162843A (en) | 1984-09-13 |
| JPH0379979B2 JPH0379979B2 (en) | 1991-12-20 |
Family
ID=12530152
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58038615A Granted JPS59162843A (en) | 1983-03-08 | 1983-03-08 | Food and drink having high iron absorption efficiency |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59162843A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0499449A (en) * | 1990-08-14 | 1992-03-31 | Itochu Shiryo Kk | Feed |
| JPH07241172A (en) * | 1994-03-04 | 1995-09-19 | Meiji Seika Kaisha Ltd | Food and drink promoting absorption of mineral |
| EP2420243A1 (en) | 2010-08-18 | 2012-02-22 | Inovativo Biomedicinas Tehnologiju Instituts, SIA | Compositions obtainable from bred beetroot juice to promote iron absorption and blood forming |
| CN107156836A (en) * | 2017-04-19 | 2017-09-15 | 维乐维健康产业有限公司 | It is a kind of to enrich blood with the iron content alimentation composition of strengthen immunity and with strengthen immunity, the food enriched blood |
| JP2020005519A (en) * | 2018-07-04 | 2020-01-16 | 株式会社明治 | Inhibitor for iron absorption suppression caused by exercise and method for producing the same |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5266672A (en) * | 1975-11-25 | 1977-06-02 | Davis Rachel D | Nutritious composition |
| JPS56123921A (en) * | 1980-02-01 | 1981-09-29 | Agronomique Inst Nat Rech | Treatment of raw material based on casein* its product and composition |
-
1983
- 1983-03-08 JP JP58038615A patent/JPS59162843A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5266672A (en) * | 1975-11-25 | 1977-06-02 | Davis Rachel D | Nutritious composition |
| JPS56123921A (en) * | 1980-02-01 | 1981-09-29 | Agronomique Inst Nat Rech | Treatment of raw material based on casein* its product and composition |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0499449A (en) * | 1990-08-14 | 1992-03-31 | Itochu Shiryo Kk | Feed |
| JPH07241172A (en) * | 1994-03-04 | 1995-09-19 | Meiji Seika Kaisha Ltd | Food and drink promoting absorption of mineral |
| EP2420243A1 (en) | 2010-08-18 | 2012-02-22 | Inovativo Biomedicinas Tehnologiju Instituts, SIA | Compositions obtainable from bred beetroot juice to promote iron absorption and blood forming |
| CN107156836A (en) * | 2017-04-19 | 2017-09-15 | 维乐维健康产业有限公司 | It is a kind of to enrich blood with the iron content alimentation composition of strengthen immunity and with strengthen immunity, the food enriched blood |
| JP2020005519A (en) * | 2018-07-04 | 2020-01-16 | 株式会社明治 | Inhibitor for iron absorption suppression caused by exercise and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0379979B2 (en) | 1991-12-20 |
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