CN115226885A - Methionine restriction-based vegetable protein food formula suitable for old people - Google Patents
Methionine restriction-based vegetable protein food formula suitable for old people Download PDFInfo
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
The invention discloses a methionine restriction-based vegetable protein food formula suitable for old people, which comprises the following components in parts by weight: 45-50 parts of kidney beans, 25-30 parts of tartary buckwheat, 12-15 parts of coix seeds and 10-15 parts of brown rice. The vegetable protein composition takes specific grains as raw materials, and the addition amount of each component is strictly limited, so that the components generate mutual synergistic action, and the nutritional value of the vegetable protein composition is maximally improved, specifically, the digestible methionine fraction in the composition is 20-40, the digestible leucine fraction is more than 130, and the digestible amino acid fraction of other essential amino acids is more than or equal to 100, so that the vegetable protein composition is suitable for being eaten by old people daily, and has the advantages of improving the glycolipid metabolism of the old people, preventing and resisting sarcopenia of the old people and the like.
Description
Technical Field
The invention relates to the field of accurate nutrition formulas in the field of food processing. More particularly, it relates to a vegetable protein composition suitable for consumption by the elderly population.
Background
Compared with the young and middle-aged, a plurality of tissues and organs and corresponding functions of the old are declined, wherein the muscle mass and the muscle strength show a remarkable accelerated decline trend along with the increase of age, and the muscle health of the old is seriously influenced. Sarcopenia is an aging degenerative disease which is mainly characterized by the reduction of the quality of skeletal muscle fibers, the reduction of muscle strength, the reduction of muscle endurance and metabolic capability, the increase of connective tissues and fat, and the like. The foreign research data show that the overall prevalence rate of sarcopenia of the old is about 10% -20%, wherein the prevalence rate of sarcopenia of the old of 80 years old and older can reach 50%. In 2017, a meta-analysis published in "lancet" magazine and incorporated into 17 observational studies shows that the prevalence rate of sarcopenia of the elderly in the community in China is as high as 11%, wherein the prevalence rate of sarcopenia of the elderly in the community is about 14%, the prevalence rate of sarcopenia of the women in the community is about 9%, the overall prevalence rate is high, and the health of the elderly in China is seriously threatened. The senile sarcopenia has complex causes and a plurality of influencing factors, and the dietary nutrition is one of the adjustable factors.
Recent studies have found that when methionine intake is limited to 20% of the methionine requirement in the diet of experimental animals, it can significantly reduce body fat accumulation, increase energy expenditure and metabolic flexibility, enhance insulin sensitivity, reduce inflammatory response, reverse the negative effects of aging on body weight, insulin resistance and obesity, and significantly prolong animal life. It has also been found that the signal of amino acid-mediated protein anabolism in skeletal muscle is activated primarily by leucine. Therefore, an adequate leucine supply can promote the maintenance of muscle mass in the elderly population, and methionine-restricted dietary intervention is a viable strategy for preventing and ameliorating metabolic syndrome due to age. However, most of the amino acid formula foods for protein supply emphasize that the addition amount of the amino acid meets or exceeds the actual amino acid demand, and most of the foods are based on the chemically measured amino acid content in raw materials, but the chemically measured amino acid content is not all digestible and absorbable by human bodies, namely, the amino acid data measured by the amino acid formula foods has a certain difference with the amino acid actually obtained by human bodies.
Therefore, there is a need to provide a vegetable protein formula based on digestible amino acids that is suitable for consumption by the elderly population.
Disclosure of Invention
The invention aims to provide a vegetable protein composition which is really suitable for old people on the basis of the digestible amino acid theory, and can realize the effects of assisting in improving the glycolipid metabolism of the old people and preventing and resisting the sarcopenia of the old people by finely matching raw materials.
In order to achieve the purpose, the invention adopts the following technical scheme:
in a first aspect, the invention provides a vegetable protein composition suitable for being eaten by the elderly, which comprises the following components in parts by weight: 45-50 parts of kidney beans, 25-30 parts of tartary buckwheat, 12-15 parts of coix seeds and 10-15 parts of brown rice.
The vegetable protein composition takes specific grains as raw materials, and the addition amount of each raw material component is strictly limited, so that the components generate mutual synergistic action, the nutritional value of the vegetable protein composition is maximally improved, the vegetable protein composition is suitable for being eaten by old people in daily life, and the vegetable protein composition is beneficial to improving the glycolipid metabolism of the old people and preventing and resisting the sarcopenia of the old people.
Further, the components are all cooked products. The cooked product, which may be understood as the component is cooked kidney beans, cooked tartary buckwheat, cooked coix seeds and cooked brown rice, is preferably cooked, including but not limited to cooking, steaming, high pressure cooking, extrusion puffing, etc., for example according to the preparation of rice of the national standard GB/T15682-2008.
Furthermore, in the plant protein composition, the fraction of digestible leucine is more than 130, the fraction of digestible methionine is 20-40, and the fractions of other digestible essential amino acids are at least 100 respectively.
When the intake of methionine in the daily ration of the experimental animal is limited to 20 percent of the required amount of methionine, the fat accumulation of animal organisms can be obviously reduced, the lipid metabolism is improved, the inflammatory reaction is reduced, and the life of the animal is obviously prolonged; increasing leucine intake can promote the maintenance of muscle mass in the elderly. Considering the digestive physiological characteristics of the elderly and the systematic differences between experimental animals and humans, the fraction of digestible methionine is limited to 20-40, the fraction of digestible leucine is required to be more than 130, and the fraction of other digestible essential amino acids is required to be at least 100.
Further, the other digestible essential amino acids are digestible essential amino acids other than digestible leucine (Leu) and digestible methionine (Met) contained in the raw material itself, and include digestible histidine (His), digestible isoleucine (Ile), digestible lysine (Lys), digestible aromatic amino acids (AAA, phenylalanine + tyrosine), digestible threonine (Thr), digestible tryptophan (Trp), and digestible valine (Val).
Further, the vegetable protein composition also includes a flavoring agent. The flavoring agent is used for adjusting the flavor of the vegetable protein food, and the adding amount of the flavoring agent can be adjusted according to the specific required taste.
Further, the flavoring agent is sucrose, essence or white granulated sugar.
Illustratively, the preparation method of the plant protein composition comprises the following steps:
cleaning kidney bean, radix Et rhizoma Fagopyri Tatarici, coicis semen, and brown rice, soaking, cooking, drying, pulverizing, sieving, and mixing at a certain ratio.
Further, the crushing and sieving are carried out by sieving with a 40-mesh sieve.
Further, the drying conditions are as follows: drying in a hot air circulation drying and sterilizing oven at 90 deg.C for 10-12 hr until the water content of the raw materials is reduced to 10-12%.
In a second aspect, the present invention provides a vegetable protein formula food suitable for consumption by the elderly population, said vegetable protein formula food comprising the above vegetable protein composition.
Furthermore, the dosage form of the plant protein formula food is tablets, capsules, powder, granules, pills or oral liquid.
It is understood that the vegetable protein formula food of the present invention may consist of only the vegetable protein composition described above, or may be supplemented with other nutrients other than protein (amino acids). As for the preparation method of the vegetable protein formula food, corresponding conventional processes are adopted according to different formulations.
Any range recited herein includes the endpoints and any values therebetween and any subranges therebetween with the endpoints or any values therebetween. The production method of the present invention is a conventional method unless otherwise specified, and the starting materials used therefor are commercially available from public places unless otherwise specified.
The invention has the following beneficial effects:
the plant protein composition is an amino acid formula food which is designed aiming at health problems easily appearing in the elderly and is suitable for being supplied by plant proteins for the elderly to eat. The vegetable protein composition provided by the invention takes the digestible amino acid score as the theoretical basis of raw material configuration, can meet the requirement of balanced nutrition of the old, can assist in improving the problem of glycolipid metabolism of the old, and can prevent and resist sarcopenia of the old.
The plant protein composition suitable for being eaten by the elderly people enables the components to have mutual synergistic effect through reasonable design of the raw materials and the proportion thereof, and the nutritional value of amino acid in the product is improved to the maximum extent, specifically, the digestible methionine fraction of the plant protein composition is controlled to be 20-40, the digestible leucine fraction is greater than 130, and the digestible amino acid fractions of other essential amino acids are greater than or equal to 100.
The vegetable protein composition suitable for the elderly to eat has wide raw material sources and low cost, and is suitable for industrial mass production.
Detailed Description
In order to more clearly illustrate the invention, the invention is further described below in connection with preferred embodiments. It is to be understood by persons skilled in the art that the following detailed description is illustrative and not restrictive, and is not to be taken as limiting the scope of the invention.
(1) The formulation principle of the vegetable protein composition of the invention is as follows:
in order to improve glycolipid metabolism and promote muscle mass maintenance in the elderly, the present invention limits the digestible methionine fraction in the vegetable protein composition to 20-40, ensuring that the digestible leucine fraction is greater than 130 and the other digestible essential amino acid fraction is greater than or equal to 100, as shown in table 1.
TABLE 1 digestible essential amino acid fraction of a vegetable protein composition suitable for the elderly population
| Amino acids | His | Thr | Lys | Trp | Ile | Leu | Val | AAA | Met |
| DIAAS | ≥100 | ≥100 | ≥100 | ≥100 | ≥100 | ≥130 | ≥100 | ≥100 | 20-40 |
Note: his, histidine; thr, threonine; lys, lysine; trp, tryptophan; ile, isoleucine; leu, leucine; val, valine; AAA, aromatic amino acids (including phenylalanine and tyrosine); met, methionine.
Wherein, the calculation formula of the digestible essential amino acid fraction (DIAAS) is shown as formula (1):
DIAAS =1g mass of digestible essential amino acids contained in the test protein/1 g mass of essential amino acids contained in the reference protein × 100 … … … formula (1);
the calculation formula of the digestible methionine fraction (MS) is shown as the formula (2):
MS =1g mass of digestible methionine contained in the test protein/1 g mass of sulfur-containing amino acid contained in the reference protein × 100 … … … formula (2);
the calculation formula of the digestible leucine fraction (LS) is shown as formula (3):
LS =1g mass of digestible leucine contained in the protein to be tested/1 g mass of leucine contained in the reference protein × 100 … … … formula (3);
in formulae (1) to (3), the amounts of the various essential amino acids contained in the reference protein were determined by referring to the daily amino acid requirement per kg body weight of a population of different ages as reported by the world health organization/the food and agriculture organization of the united nations/the university of the united nations (WHO/FAO/UNU) in 2007 (see in particular table 2), wherein the sulfur-containing amino acids (SAA) include methionine and cystine. Cystine and methionine belong to sulfur-containing amino acids, so the requirement amount is considered in the score mode of essential amino acid, however, since the animal body can obtain cystine through the transsulfuration pathway of methionine, degradation of endogenous protein or the uptake of precursor molecules, and can not synthesize methionine through the cystine pathway or other pathways, cystine is conditionally essential amino acid, and methionine is essential amino acid, so the digestible methionine fraction needs to be determined separately when considering dietary intake.
TABLE 2 Scoring patterns of essential amino acids (mg/g protein requirement) for adult population (> 18 years)
Note: SAA, sulfur-containing amino acids (including methionine and cystine); the rest is the same as table 1.
(2) The early stage research foundation:
animal experimental studies were previously used by the inventors to determine the ileal true digestibility of each Amino Acid after cooking 9 cereals (brown rice, polished rice, wheat flour, oat, buckwheat, tartary buckwheat, millet, coix seed, etc.) and 6 miscellaneous beans (mung bean, small bean, kidney bean, pea, broad bean, chickpea, etc.) commonly used in diet in our country (see diagnostic isolated Amino Acid scopes (dias) of Six Cooked chicken fruits, nutriments 2020,12, 3831.
TABLE 3 DIAAS values after cooking of 9 cereals and 6 miscellaneous beans common in Chinese diet
(3) Screening of grain raw materials:
based on table 3, the first limiting amino acids of tartary buckwheat, tartary buckwheat and 6 beans are all methionine, the score of sulfur-containing amino acids of kidney beans and small beans is also the lowest, the score of leucine of coix is far higher than that of other grains, the vegetable protein composition is combined with the formula and configuration principle of the vegetable protein composition, and the indexes of the raw materials, such as food processing performance, palatability and the like, are considered, so that kidney beans, tartary buckwheat, coix and brown rice are finally selected as food-based raw materials, and the vegetable protein composition suitable for old people is obtained after fine matching.
Example 1
A vegetable protein composition suitable for the elderly population comprising the following components: 50g of kidney beans, 27g of tartary buckwheat, 11g of brown rice and 12g of coix seeds.
The preparation method of the plant protein composition comprises the following steps:
cooking: the brown rice, the coix and the tartary buckwheat are cleaned, soaked in water for a certain time and at a certain temperature, and boiled according to the preparation of national standard GB/T15682-2008 rice, wherein the brown rice is boiled according to a feed-liquid ratio of 1.3 (w/v), the tartary buckwheat is boiled according to a feed-liquid ratio of 1:2 (w/v), and the coix is boiled according to a feed-liquid ratio of 1;
cleaning kidney beans, soaking for 12 hours, taking out, draining, putting into a steamer, adding water (30% of the dry weight of the raw materials), introducing 100 ℃ steam, steaming for 70 minutes, and taking out from the steamer.
Drying, crushing and mixing: transferring the cooked brown rice, radix Et rhizoma Fagopyri Tatarici, coicis semen and semen Phaseoli vulgaris into hot air circulation drying and sterilizing oven, drying at 90 deg.C for 10-12 hr until water content of raw materials is reduced to 10-12%, stopping drying, collecting sample, pulverizing, sieving with 40 mesh sieve, mixing at a certain proportion, and packaging.
The digestible methionine fraction, the digestible leucine fraction, and other digestible essential amino acid fractions of the plant protein compositions provided herein are shown in table 4.
Example 2
A vegetable protein composition suitable for obese humans comprising the following components: 45g of kidney beans, 30g of tartary buckwheat, 13g of brown rice and 12g of coix seeds. The preparation method of the plant protein composition comprises the following steps:
cooking: the brown rice, the coix and the tartary buckwheat are washed, soaked in water for a certain time and at a certain temperature, and boiled according to the preparation of rice GB/T15682-2008, wherein the brown rice is boiled according to the material-liquid ratio of 1;
cleaning kidney beans, soaking for 12 hours, taking out, draining, putting into a steamer, adding water (30% of the dry weight of the raw materials), introducing 100 ℃ steam, steaming for 70 minutes, and taking out from the steamer.
Drying, crushing and mixing: transferring the cooked brown rice, radix Et rhizoma Fagopyri Tatarici, coicis semen and semen Phaseoli vulgaris into hot air circulation drying and sterilizing oven, drying at 90 deg.C for 10-12 hr until water content of raw materials is reduced to 10-12%, stopping drying, collecting sample, pulverizing, sieving with 40 mesh sieve, mixing at a certain proportion, and packaging.
The digestible methionine fraction, the digestible leucine fraction and other digestible essential amino acid fractions of the plant protein compositions provided herein are shown in table 4.
Example 3
A vegetable protein composition suitable for obese humans comprising the following components: 50g of kidney beans, 25g of tartary buckwheat, 10g of brown rice and 15g of coix seeds.
The preparation method of the plant protein composition comprises the following steps:
cooking: the brown rice, the coix and the tartary buckwheat are washed, soaked in water for a certain time and at a certain temperature, and boiled according to the preparation of rice GB/T15682-2008, wherein the brown rice is boiled according to the material-liquid ratio of 1;
after washing, soaking the kidney beans for 12 hours, fishing out the kidney beans, draining the kidney beans, putting the kidney beans into a steamer, adding water (30 percent of the dry weight of the raw materials), introducing steam at 100 ℃, steaming for 70 minutes, and taking the kidney beans out of the steamer.
Drying, crushing and mixing: transferring the cooked brown rice, radix Et rhizoma Fagopyri Tatarici, coicis semen and semen Phaseoli vulgaris into hot air circulation drying and sterilizing oven, drying at 90 deg.C for 10-12 hr until water content of raw materials is reduced to 10-12%, stopping drying, collecting sample, pulverizing, sieving with 40 mesh sieve, mixing at a certain proportion, and packaging.
The digestible methionine fraction, the digestible leucine fraction and other digestible essential amino acid fractions of the plant protein compositions provided herein are shown in table 4.
Comparative example 1
Example 1 was repeated except that the kidney beans were replaced with small beans and the remaining conditions were unchanged, and the comparative example provided a vegetable protein composition having the digestible methionine fraction, the digestible leucine fraction and other digestible essential amino acid fractions as shown in table 4.
Comparative example 2
Example 1 was repeated except that tartary buckwheat was changed to tartary buckwheat and the remaining conditions were unchanged, and the comparative example provided a vegetable protein composition having a digestible methionine fraction, a digestible leucine fraction and other digestible essential amino acid fractions as shown in table 4.
Comparative example 3
Example 1 was repeated except that the brown rice was replaced with millet and the remaining conditions were not changed, and the comparative example provided a vegetable protein composition having the digestible methionine fraction, the digestible leucine fraction and other digestible essential amino acid fractions as shown in table 4.
Comparative example 4
Example 1 was repeated except that tartary buckwheat was changed to tartary buckwheat and brown rice was changed to millet, and the other conditions were not changed, and the comparative example provided a vegetable protein composition having a digestible methionine fraction, a digestible leucine fraction and other digestible essential amino acid fractions as shown in table 4.
Comparative example 5
Example 1 was repeated except that the parts of tartary buckwheat were changed to 12g and the parts of coix lacryma-jobi were changed to 27g, and the remaining conditions were not changed, and the plant protein composition provided by this comparative example had the digestible methionine fraction, the digestible leucine fraction, and other digestible essential amino acid fractions as shown in table 4.
Test example 1: DIAAS analysis
Digestible essential amino acid score
Based on the newly proposed method of the FAO/WHO for the score of essential amino acids Digestible (DIAAS), the ileal true digestion rate of essential amino acids contained in the food is obtained through animal experiments, the number of amino acids in the food which can be digested and utilized by human body is accurately calculated, and the ratio of the number of digestible amino acids to the required amount of each essential amino acid in adult protein is multiplied by 100 to obtain the digestible essential amino acid score of each essential amino acid in the food. The digestible essential amino acid fractions of methionine, leucine and each essential amino acid in the vegetable protein compositions of examples 1-3 and comparative examples 1-5 are specifically shown in table 4.
TABLE 4 digestible essential amino acid fractions of methionine, leucine and essential amino acids in different vegetable protein compositions
As can be seen from table 4, the plant protein compositions of examples 1-3 have a digestible methionine fraction of 20-40, a digestible leucine fraction of greater than 130, and digestible amino acid fractions of other essential amino acids of greater than or equal to 100, are suitable for the elderly to eat daily, can meet the daily requirement of the elderly for essential amino acids, and can help to improve the glycolipid metabolism of the elderly, and prevent and fight muscle degeneration of the elderly; the plant protein compositions of comparative examples 1-5 all had digestible methionine fractions greater than 40, and some of the digestible amino acid fractions of other essential amino acids were less than 100, which failed to meet the daily amino acid needs of the middle-aged and elderly people, and even failed to achieve the effect of preventing and counteracting sarcopenia in the elderly population.
It should be understood that the above-described embodiments of the present invention are examples for clearly illustrating the invention, and are not to be construed as limiting the embodiments of the present invention, and it will be obvious to those skilled in the art that various changes and modifications can be made on the basis of the above description, and it is not intended to exhaust all embodiments, and obvious changes and modifications can be made on the basis of the technical solutions of the present invention.
Claims (8)
1. The vegetable protein composition suitable for the elderly to eat is characterized by comprising the following components in parts by weight: 45-50 parts of kidney beans, 25-30 parts of tartary buckwheat, 12-15 parts of coix seeds and 10-15 parts of brown rice.
2. The vegetable protein composition of claim 1 wherein the components are cooked products.
3. The vegetable protein composition of claim 1 wherein the vegetable protein composition has a fraction of digestible leucine greater than 130, a fraction of digestible methionine between 20 and 40, and a fraction of other digestible essential amino acids of at least 100.
4. The plant protein composition according to claim 3, wherein said other digestible essential amino acids comprise digestible histidine, digestible isoleucine, digestible lysine, digestible aromatic amino acids, digestible threonine, digestible tryptophan, and digestible valine.
5. The vegetable protein composition of claim 1 wherein said components further comprise a flavoring agent.
6. The vegetable protein composition of claim 5, wherein the flavoring agent is sucrose, flavor, or white sugar.
7. A vegetable protein formula suitable for consumption by the elderly population, wherein the vegetable protein formula comprises the vegetable protein composition of any of claims 1-6.
8. The vegetable protein formula according to claim 7, wherein the vegetable protein formula is in the form of a tablet, capsule, powder, granule, pill or oral liquid.
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