Peptide product for promoting calcium absorption and manufacture method thereof

Abstract

The invention refers to a method for manufacturing peptide product for promoting calcium absorption, comprising the steps of: mixing raw materials including soy protein with water to form a mixture including 45%-65% weight percentage water content; inoculating Aspergillus oryzae, Aspergillus sojae or their aspergillus flora into the mixture to obtain a culture, wherein an inoculum size of the aspergillus flora accounts for 0.006%-0.05% of soy protein raw materials; perform solid state fermentation on the mixture with a relative humidity of 85%-95% and a fermentation temperature between 23 and 35 DEG C to obtain a fermentation product; performing hydrolysis reaction on the fermentation product to obtain soybean hydrolysate; clarifying processing the soybean hydrolysate and collecting hydrolysate to obtain peptide products for promoting calcium absorption.

Description

technical field [0001] The present invention relates to a peptide product, in particular to a peptide product that can promote calcium absorption and a manufacturing method thereof. Background technique [0002] According to the nutritional survey of residents in Taiwan, the average calcium intake in Taiwan is 520mg for men and 542mg for women, while the average intake for developing teenagers aged 13-19 is only 51-56% of the recommended amount. Compared with the American RDA (1200mg) or RDI (1300mg) standard, it is less than half of its recommended intake. In 2002, the Department of Health revised the "Reference Intake of Dietary Nutrients for Chinese People", from the original 600 mg per day for adults to 800-1000 mg, and for teenagers to 1200 mg. [0003] Dairy products are generally familiar sources of calcium, but many people are lactose intolerant. In addition, in Taiwan, the per capita consumption of dairy products is much lower than in Western countries, which is al...

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Problems solved by technology

In addition, Taiwan patent TW I298622 discloses a two-stage fermentation method for improving the nutritional efficiency of soybean protein, wherein the specification discloses a two-stage fermentation method for improving the nutritional efficiency of soybean protein, which is to pre-ferment the soybean raw material After (aspergillus fermentation) treatment, the resulting product is mixed with soybean raw materials. After adjusting the water content, lactic acid bacteria are inoculated, and the lactic acid bacteria fermentation and enzymatic hydrolysis process are continued. Finally, it can be directly used or dried and crushed to make a powder product. However, the above method needs to be cooked, and lactic acid bacteria are needed for subsequent fermentation. The steps are complicated and the cost is high. In addition, during the second stage of fermentation in this case, the moisture is controlled at 35-50%, which basically presents a solid state. state, so the hydrolysis reaction cannot be fully carried out, so it is difficult to obtain soybean protein hydrolyzate of small fragment peptides

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