JP2002223732A - Liquid food - Google Patents
Liquid foodInfo
- Publication number
- JP2002223732A JP2002223732A JP2001020445A JP2001020445A JP2002223732A JP 2002223732 A JP2002223732 A JP 2002223732A JP 2001020445 A JP2001020445 A JP 2001020445A JP 2001020445 A JP2001020445 A JP 2001020445A JP 2002223732 A JP2002223732 A JP 2002223732A
- Authority
- JP
- Japan
- Prior art keywords
- glutamine
- amino acids
- liquid food
- peptide
- liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、有効成分としてペ
プチド結合グルタミンおよび分枝鎖アミノ酸を特定の割
合で含有する、特に術後患者、寝たきり老人や病弱者等
の免疫力を高めるのに有効な液体流動食に関する。The present invention relates to a peptide-containing glutamine and a branched-chain amino acid in a specific ratio as active ingredients, and is particularly effective for enhancing immunity of postoperative patients, bedridden elderly people, and the like. Liquid liquid food.
【０００２】[0002]
【従来の技術】グルタミンは免疫力の向上や、腸壁の栄
養源としてまた術後患者や寝たきり患者の栄養源として
有効なアミノ酸として知られているが、遊離グルタミン
は不安定である。一方、ペプチド結合したグルタミン
（以下、本明細書において“ペプチド結合グルタミン”
と言う）は安定である。BACKGROUND OF THE INVENTION Glutamine is known as an effective amino acid for improving immunity, as a nutrient for the intestinal wall, and as a nutrient for postoperative and bedridden patients, but free glutamine is unstable. On the other hand, peptide-bound glutamine (hereinafter, referred to as “peptide-bound glutamine”
Is stable.
【０００３】因みに、ペプチドと遊離アミノ酸とを併含
する経口栄養組成物はいくつか知られている。例えば、
特開平７−２６４９９２号公報には、乳蛋白質を蛋白分
解酵素で酵素分解して得られる最大分子量３，０００以
下のペブチド２０〜５０重量％と遊離アミノ酸８０〜５
０重量％とよりなり、苦味成分である芳香族アミノ酸及
び不快臭が低減された低アレルギー性ペプチド含有組成
物、および乳蛋白質をプロテアーゼ、ペプチダーゼで順
次酵素分解し、限外濾過及び陰イオン交換樹脂処理を行
う前記ペプチド含有組成物の製造方法が開示され、それ
らのもたらす効果として、このようなペプチド含有組成
物は苦味、不快臭が低減されているので食品や栄養組成
物の窒素源として利用することができると記載されてい
る（同公報「要約」参照）。[0003] Incidentally, several oral nutritional compositions containing a peptide and a free amino acid are known. For example,
JP-A-7-264992 discloses that 20 to 50% by weight of a peptide having a maximum molecular weight of 3,000 or less and free amino acids of 80 to 5 obtained by enzymatic degradation of milk protein with a protease.
0% by weight, a composition containing a hypoallergenic peptide containing aromatic amino acids as a bitter component and reduced unpleasant odor, and milk protein, which are sequentially enzymatically decomposed with protease and peptidase, and subjected to ultrafiltration and anion exchange resin. A method for producing the peptide-containing composition for performing the treatment is disclosed, and as an effect brought about by the method, such a peptide-containing composition is used as a nitrogen source for a food or nutritional composition because bitterness and unpleasant odor are reduced. (See "Summary" in the same publication).
【０００４】また、ペプチド結合グルタミンを含有する
経口栄養組成物も知られている。例えば、特開平７−２
５５３９８号公報には、窒素源として、小麦グルテンの
酵素分解物を含む保存安定性及び嗜好性の高い経口経腸
栄養組成物、および前記小麦グルテンの酵素分解物以外
の窒素源として、栄養学的に良質の蛋白質及び／または
その加水分解物を含む前期経口経腸栄養組成物が開示さ
れ、それらのもたらす効果として、グルタミンを安定的
にかつ多量に供給することができ、しかも、従来技術に
よる栄養組成物に比べて、風味が良く、嗜好性の高い経
口経腸栄養組成物が提供されると記載されている（同公
報「要約」参照）。[0004] Oral nutritional compositions containing peptide-bound glutamine are also known. For example, JP-A-7-2
No. 55398 discloses an oral enteral nutrition composition having high storage stability and palatability containing an enzymatically decomposed product of wheat gluten as a nitrogen source, and a nutritional as a nitrogen source other than the enzymatically decomposed product of wheat gluten. The present invention discloses an oral enteral nutrition composition containing a high-quality protein and / or a hydrolyzate thereof, which can provide glutamine stably and in a large amount, and a nutritional composition according to the prior art. It is described that an oral enteral nutrition composition having a better taste and a higher palatability than the composition is provided (see “Summary” in the publication).
【０００５】[0005]
【発明が解決しようとする課題】前項記載の従来技術の
背景下は、本発明は特に術後患者、寝たきり老人や病弱
者等の免疫力を高めるのに有効な液体流動食を提供する
ことを目的とする。Under the background of the prior art described in the preceding paragraph, the present invention is to provide a liquid liquid food which is particularly effective for enhancing immunity of post-operative patients, bedridden elderly people and the sick. Aim.
【０００６】[0006]
【課題を解決するための手段】本発明者は、前項記載の
目的を達成すべく鋭意検討の結果、液体流動食にその有
効成分としてグルタミンをペプチド結合した形態でしか
も全アミノ酸に対する特定の割合で、また分枝鎖アミノ
酸を全アミノ酸および全必須アミノ酸に対してそれぞれ
特定の割合で含有せしめることで前項記載の目的を達成
することができることを見出し、このような知見に基い
て本発明を完成した。Means for Solving the Problems As a result of intensive studies to achieve the object described in the preceding section, the present inventor has found that glutamine as an active ingredient is added to a liquid liquid food in the form of a peptide bond and that a specific ratio to all amino acids is obtained. Further, they have found that the objectives described in the preceding paragraph can be achieved by including the branched-chain amino acids at a specific ratio to all amino acids and all essential amino acids, respectively, and completed the present invention based on such findings. .
【０００７】すなわち、本発明は有効成分として、ペプ
チド結合グルタミンの形態のグルタミンを全アミノ酸に
対する割合で１６〜１９重量％、そして分枝鎖アミノ酸
を全アミノ酸に対する割合で１９〜２５重量％、かつ全
必須アミノ酸に対する割合で５０〜６０重量％含有する
ことを特徴とする液体流動食に関する。That is, the present invention provides, as active ingredients, glutamine in the form of peptide-bound glutamine in an amount of 16 to 19% by weight based on all amino acids, and branched-chain amino acids in an amount of 19 to 25% by weight based on all amino acids. The present invention relates to a liquid liquid food containing 50 to 60% by weight of the essential amino acid.
【０００８】[0008]
【発明の実施の形態】以下、本発明を詳細に説明する。BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
【０００９】本発明の液体流動食の有効成分であるペプ
チド結合グルタミンとしては、カゼイン（ナトリウム
塩、カルシウム塩などの塩の形態であってもよい）やＤ
ＭＶジャパンから「グルタミンペプチド」の商品名で市
販されているもの等を挙げることができる。グルテンそ
のものは、ペプチド結合をしたグルタミンを含有するけ
れども、分子量が大きいため分散性に劣り、本発明の流
動食には使用が困難である。他の有効成分の分枝鎖アミ
ノ酸（Ｌ−ロイシン、Ｌ−イソロイシン、Ｌ−バリンな
ど）も、市販のものを使用することができる。The peptide-bound glutamine which is an active ingredient of the liquid liquid food of the present invention includes casein (which may be in the form of a salt such as a sodium salt or a calcium salt) or D
Examples include those commercially available from MV Japan under the trade name of “glutamine peptide”. Gluten itself contains peptide-bonded glutamine, but is poor in dispersibility due to its high molecular weight, and is difficult to use in the liquid food of the present invention. Commercially available branched amino acids (L-leucine, L-isoleucine, L-valine, etc.) of other active ingredients can also be used.
【００１０】これらのペプチド結合グルタミンおよび分
枝鎖アミノ酸の配合割合は栄養学的及び呈味の見地から
定められ、前記のように、ペプチド結合グルタミンの形
態のグルタミンを全アミノ酸に対する割合で１６〜１９
重量％、そして分枝鎖アミノ酸を全アミノ酸に対する割
合で１９〜２５重量％、かつ全必須アミノ酸に対する割
合で５０〜６０重量％の割合である。この割合の範囲を
外れると、例えば、ペプチド結合グルタミンおよび分子
鎖アミノ酸が上限を超えると苦味が増し、好ましくな
い。また、下限以下では、免疫力を高める効果が期待さ
れない。The mixing ratio of these peptide-bound glutamines and branched-chain amino acids is determined from the viewpoint of nutrition and taste. As described above, the ratio of glutamine in the form of peptide-bound glutamine to total amino acids is 16-19.
% By weight, and 19 to 25% by weight of the branched-chain amino acids based on the total amino acids, and 50 to 60% by weight based on the total essential amino acids. If the ratio is out of this range, for example, if the amount of peptide-bound glutamine and molecular chain amino acids exceeds the upper limits, bitterness increases, which is not preferable. On the other hand, below the lower limit, an effect of enhancing immunity is not expected.
【００１１】また、本発明の液体流動食においては、呈
味の見地から、ペプチド結合グルタミンの「グルタミン
ペプチド」とカゼインの割合は重量比で１：１．５〜２
であることが好ましい。In the liquid liquid food of the present invention, from the viewpoint of taste, the ratio of "glutamine peptide" of peptide-bound glutamine to casein is 1: 1.5 to 2 by weight ratio.
It is preferred that
【００１２】なおまた、本発明の液体流動食において
は、栄養学の見地から、分枝鎖アミノ酸のＬ−ロイシ
ン、Ｌ−イソロイシンおよびＬ−バリンの割合はモル比
で１．５〜２：１：１であることが好ましい。In the liquid liquid diet of the present invention, the ratio of branched-chain amino acids L-leucine, L-isoleucine and L-valine is from 1.5 to 2: 1 in molar ratio from the viewpoint of nutrition. : 1 is preferred.
【００１３】さらにまた、本発明の液体流動食は、Ｌ−
スレオニンならびにＬ−シスチンおよび／またはＬ−メ
チオニンを補添してそのアミノ酸スコアを向上させるこ
とができる。Further, the liquid liquid food of the present invention comprises L-
Threonine and L-cystine and / or L-methionine can be supplemented to improve its amino acid score.
【００１４】本発明の液体流動食には、また、各種の油
脂、糖質の他、微量栄養素であるビタミン類、ミネラル
類などを適宜の量で配合することのできることはもちろ
んのこと、整腸や便通の改善を目的として食物繊維やオ
リゴ糖なども配合することができる。また、乳化剤を使
用して製品の安定性を向上させることもでき、さらには
嗜好性を向上させるために香料などを配合することもで
きる。The liquid liquid food of the present invention may contain various nutrients such as vitamins and minerals in appropriate amounts, in addition to various fats and oils and carbohydrates. Dietary fiber, oligosaccharides, and the like can also be added for the purpose of improving bowel movements. Further, the stability of the product can be improved by using an emulsifier, and further, a fragrance or the like can be blended for improving the palatability.
【００１５】このような成分を使用して本発明の液体流
動食を調製する調製方法自体には特別の制限はなく、適
宜この分野で採用されている方法によることができる。
例えば、原料を混合溶解し、均質機を用いて均質化した
後、超高温殺菌を行い無菌充填するか、または、充填後
にレトルト殺菌を行い、製品とすることができる。[0015] The method of preparing the liquid liquid food of the present invention using such components is not particularly limited, and may be appropriately selected according to the method employed in this field.
For example, after mixing and dissolving the raw materials and homogenizing using a homogenizer, ultrahigh-temperature sterilization and aseptic filling are performed, or retort sterilization after filling is performed to obtain a product.
【００１６】[0016]
【実施例】以下、実施例をもって本発明をさらに詳細に
説明する。The present invention will be described in more detail with reference to the following examples.
【００１７】実施例１ 下記第１表に示す配合で液体流動食を調製した（５０ｋ
ｇスケール）。Example 1 A liquid liquid food was prepared according to the composition shown in Table 1 below (50 k).
g scale).
【００１８】[0018]
【表１】 [Table 1]
【００１９】すなわち、第１表に示した仕上がり配合割
合となるように脱イオン水を温めた温水（６０℃）に
「グルタミンペプチド」、カゼインＮａ、アミノ酸ミッ
クス、デキストリン、「パインファイバーＣ」（水溶性
食物繊維）、ビタミンミックス、ミネラルミックス、ミ
ルクフレーバーおよび酵素分解レシチン（乳化剤）を加
えて混合し、これに別途６０℃に加温した大豆油を混合
した。That is, "Glutamine peptide", casein Na, amino acid mix, dextrin, "Pine fiber C" (water-soluble) were added to warm water (60 ° C.) in which deionized water was warmed so as to have a finished mixing ratio shown in Table 1. (Dietary fiber), a vitamin mix, a mineral mix, a milk flavor, and an enzyme-decomposed lecithin (emulsifier) were added and mixed, and soybean oil separately heated to 60 ° C. was added thereto.
【００２０】得られた混合物を高圧ホモゲナイザーを用
いて２４．５ＭＰｓ（２５０ｋｇｆ／ｃｍ２）にて２回
乳化を行なってからＵＨＴ滅菌処理法にて殺菌して（１
４０℃で１５秒）流体流動食を試作した。The obtained mixture was emulsified twice at 24.5 MPs (250 kgf / cm 2 ) using a high-pressure homogenizer and then sterilized by a UHT sterilization method (1).
A fluid fluid food was prototyped at 40 ° C. for 15 seconds.
【００２１】この試作流動食において、「グルタミンペ
プチド対カゼインＮａの比はほぼ１：２である。また、
グルタミンは全アミノ酸の１６．６％を占め、そして分
枝鎖アミノ酸（ＢＣＡＡ）は必須アミノ酸の５０．３％
をそして全アミノ酸の２２．２％を占める。In this trial liquid food, "the ratio of glutamine peptide to casein Na is approximately 1: 2.
Glutamine accounts for 16.6% of all amino acids, and branched-chain amino acids (BCAA) account for 50.3% of essential amino acids.
And 22.2% of the total amino acids.
【００２２】なお、仕上がり流動食中のビタミンおよび
ミネラルの含量（１００ｍｌ中）は下記第２表に示す通
りである。The contents of vitamins and minerals (in 100 ml) in the finished liquid food are as shown in Table 2 below.
【００２３】[0023]
【表２】 [Table 2]
【００２４】実施例２ 下記第３表に示す配合で、実施例１におけると同様にし
て液体流動食を調製した。Example 2 A liquid liquid food was prepared in the same manner as in Example 1 with the composition shown in Table 3 below.
【００２５】[0025]
【表３】 [Table 3]
【００２６】この試作流動食において、「グルタミンペ
プチド」対カゼインＮａの比はほぼ１：１．５である。
また、グルタミンは全アミノ酸の１８．１％を占め、そ
してＢＣＡＡは必須アミノ酸の５６％をそして全アミノ
酸の２１．９％を占める。In this prototype liquid food, the ratio of "glutamine peptide" to casein Na is approximately 1: 1.5.
Glutamine also accounts for 18.1% of the total amino acids, and BCAA accounts for 56% of the essential amino acids and 21.9% of the total amino acids.
【００２７】比較例１ 下記第４表に示す配合で、実施例１におけると同様にし
て液体流動食を調製した。Comparative Example 1 A liquid liquid food was prepared in the same manner as in Example 1 with the composition shown in Table 4 below.
【００２８】[0028]
【表４】 [Table 4]
【００２９】この試作流動食において、「グルタミンペ
プチド」対カゼインＮａの比はほぼ１：１である。ま
た、グルタミンは全アミノ酸の２１％を占め、そしてＢ
ＣＡＡは必須アミノ酸の５７％をそして全アミノ酸の２
１．５％を占める。In this prototype liquid food, the ratio of “glutamine peptide” to casein Na is approximately 1: 1. Glutamine also accounts for 21% of all amino acids, and B
CAA contains 57% of essential amino acids and 2 of all amino acids
Accounts for 1.5%.
【００３０】比較例２ 下記第５表に示す配合で、実施例１におけると同様にし
て液体流動食を調製した。Comparative Example 2 A liquid liquid food was prepared in the same manner as in Example 1 with the composition shown in Table 5 below.
【００３１】[0031]
【表５】 [Table 5]
【００３２】この試作流動食において、「グルタミンペ
プチド」対カゼインＮａの比はほぼ２：１である。ま
た、グルタミンは全アミノ酸の２３．６％を占め、そし
てＢＣＡＡは必須アミノ酸の５８．８％をそして全アミ
ノ酸の２０．９％を占める。In this prototype liquid food, the ratio of "glutamine peptide" to casein Na is approximately 2: 1. Glutamine also accounts for 23.6% of total amino acids, and BCAA accounts for 58.8% of essential amino acids and 20.9% of total amino acids.
【００３３】試験例１ 前記実施例および比較例で調製した４種類の試作液体流
動食について官能評価を行った。すなわち、卓越したパ
ネラー５名からなる官能評価パネルに総合評価を求め
た。Test Example 1 Sensory evaluation was performed on the four types of liquid liquid foods manufactured in the above Examples and Comparative Examples. That is, comprehensive evaluation was requested from a sensory evaluation panel composed of five outstanding panelists.
【００３４】結果は、実施例１の試作品は非常に良い
（◎）、実施例２の試作品は良い（○）、比較例１の試
作品はやや苦味を感じる（△）、そして比較例２の試作
品は苦味を感じる（×）というものであった。As a result, the prototype of Example 1 was very good (◎), the prototype of Example 2 was good (○), the prototype of Comparative Example 1 felt slightly bitter (△), and The prototype 2 was bitter (x).
【００３５】[0035]
【発明の効果】本発明によれば、特に術後患者、寝たき
り老人や病弱者等の免疫力を高めるのに有効な液体流動
食を容易に提供することができる。According to the present invention, it is possible to easily provide a liquid liquid food effective for enhancing immunity, particularly for postoperative patients, bedridden elderly people, and the sick.
───────────────────────────────────────────────────── フロントページの続き Ｆターム(参考） 4B018 LB10 LE05 MD19 MD20 MD21 ME02 ME14 4B036 LC06 LE02 LF19 LH14 LH15 4C084 AA02 AA07 BA03 BA07 CA62 DA39 DC50 MA02 MA16 MA52 NA14 ZB092 4C206 AA01 AA02 FA53 JA27 JA62 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B018 LB10 LE05 MD19 MD20 MD21 ME02 ME14 4B036 LC06 LE02 LF19 LH14 LH15 4C084 AA02 AA07 BA03 BA07 CA62 DA39 DC50 MA02 MA16 MA52 NA14 ZB092 4C206 AA01 AA02 FA53 JA27 JA62
Claims (4)
の形態のグルタミンを全アミノ酸に対する割合で１６〜
１９重量％、そして分枝鎖アミノ酸を全アミノ酸に対す
る割合で１９〜２５重量％かつ全必須アミノ酸に対する
割合で５０〜６０重量％含有することを特徴とする液体
流動食。Claims: 1. Glutamine in the form of peptide-bound glutamine is used as an active ingredient in an amount of from 16 to
A liquid liquid food comprising 19% by weight, and 19 to 25% by weight of a branched-chain amino acid based on all amino acids and 50 to 60% by weight based on all essential amino acids.
プチド」およびカゼインを重量比で１：１．５〜２の割
合で含有することを特徴とする請求項１記載の液体流動
食。2. The liquid liquid food according to claim 1, which contains "glutamine peptide" of peptide-bound glutamine and casein in a weight ratio of 1: 1.5-2.
ロイシンおよびＬ−バリンをモル比で１．５〜２：１：
１の割合で含有することを特徴とする請求項１または２
記載の液体流動食。3. The branched chain amino acids L-leucine, L-isoleucine and L-valine in a molar ratio of 1.5 to 2: 1:
3. The composition according to claim 1, wherein said compound is contained at a ratio of 1.
Liquid liquid food as described.
び／またはＬ−メチオンを補添してアミノ酸スコアを１
００にしたことを特徴とする請求項１〜３のいずれかに
記載の液体流動食。4. An amino acid score of 1 by supplementing L-threonine and L-cystine and / or L-methione.
The liquid liquid food according to any one of claims 1 to 3, wherein the liquid liquid food is set to 00.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001020445A JP4484010B2 (en) | 2001-01-29 | 2001-01-29 | Liquid liquid food |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001020445A JP4484010B2 (en) | 2001-01-29 | 2001-01-29 | Liquid liquid food |
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| Publication Number | Publication Date |
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| JP2002223732A true JP2002223732A (en) | 2002-08-13 |
| JP4484010B2 JP4484010B2 (en) | 2010-06-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| JP2001020445A Expired - Lifetime JP4484010B2 (en) | 2001-01-29 | 2001-01-29 | Liquid liquid food |
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| JP (1) | JP4484010B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006070874A1 (en) * | 2004-12-28 | 2006-07-06 | Toudai Tlo, Ltd. | Hypoxic response promoter |
| JP2008543287A (en) * | 2005-06-09 | 2008-12-04 | ヒルズ・ペット・ニュートリシャン・インコーポレーテッド | Compositions and methods for providing glutamine |
-
2001
- 2001-01-29 JP JP2001020445A patent/JP4484010B2/en not_active Expired - Lifetime
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006070874A1 (en) * | 2004-12-28 | 2006-07-06 | Toudai Tlo, Ltd. | Hypoxic response promoter |
| JP2008543287A (en) * | 2005-06-09 | 2008-12-04 | ヒルズ・ペット・ニュートリシャン・インコーポレーテッド | Compositions and methods for providing glutamine |
| US10130113B2 (en) | 2005-06-09 | 2018-11-20 | Colgate-Palmolive Company | Composition and method for providing glutamine |
| US10701956B2 (en) | 2005-06-09 | 2020-07-07 | Hill's Pet Nutrition, Inc. | Composition and method for providing glutamine |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4484010B2 (en) | 2010-06-16 |
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