JP2003026571A - Nutritional composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a nutritional composition having lipid metabolism improving effect, hypotensive effect, bone strengthening effect and good taste. SOLUTION: This nutritional composition includes soybean protein, milk protein, calcium and isoflavone as active ingredients, and the weight ratio of the milk protein/soybean protein = 30:70-70:30, the weight ratio of the calcium to the sum of the milk protein and soybean protein >=0.25 and the weight ratio of the isoflavone to the sum of the milk protein and soybean protein >=0.0015. The nutritional composition is effectively used for improvement of lipid metabolism, hypotensive and bone strengthening.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to soybean protein,
The present invention relates to a nutritional composition containing milk protein, calcium and isoflavone as active ingredients. More specifically, the present invention provides a constant mass ratio of milk protein and soy protein in the composition, and a mass ratio of calcium and isoflavone to the total protein of milk protein and soy protein in the composition. The present invention relates to a nutritional composition in which the ratio is not less than a specific ratio. The nutritional composition of the present invention can be used for improving lipid metabolism, lowering blood pressure, and strengthening bone. Since the nutritional composition of the present invention has lipid metabolism improving effect, blood pressure lowering effect and bone strengthening effect, it is suitable for the prevention and treatment of cardiovascular disease and osteoporosis. Moreover, since the nutritional composition of the present invention is characterized by having a good flavor, it can be taken without difficulty daily.

[0002]

2. Description of the Related Art In recent years, there has been a growing interest in not just extending the life of a person, but of living one's own life under their own will, that is, improving the quality of life (QOL). In particular, cardiovascular diseases such as stroke and heart disease,
Osteoporosis is a major cause of bedridden life and significantly reduces QOL. Therefore, prevention and treatment of cardiovascular disease and osteoporosis are issues that need to be addressed by the whole country in order to reach a super-aging society. Against the background of such social conditions, studies on prevention of cardiovascular diseases have been actively conducted, and some methods for preventing cardiovascular diseases have been proposed. For example, methods of improving lipid metabolism by food ingredients such as lowering serum cholesterol level and lowering blood pressure have been considered. For example, as a protein that lowers blood cholesterol level, soy protein (Atheroscl)
erosis, 72, 115, 1988), whey protein (Agric. Biol. Chem., 55, 81).
3, 1991, JP-A-5-176713), soy protein hydrolyzate (J. Nutr., 120, 97).
7, 1990) and the like are known. Further, it is known that egg yolk phospholipid lowers blood cholesterol level (Agric. Biol. Chem., 53, 2).
469, 1989). Furthermore, attempts have been made to reduce blood cholesterol levels by combining soybean lecithin with lactalbumin, collagen, soybean protein or wheat gluten (Nutr. Rep.
Int. , 28, 621, 1983). However,
These are problematic in terms of flavor. Further, when prepared as a beverage, there is a problem with storage stability such as precipitation during storage.

In hypertension, there are essential hypertension whose cause is not well understood, and secondary hypertension associated with diseases of the kidney, adrenal gland, and nervous system. In recent years, the former is 90%.
Account for%. Although blood pressure lowering agents are often used for the prevention and treatment of essential hypertension, conventional blood pressure lowering agents are
All had the drawback of showing some side effects. For example, what is known as an antihypertensive diuretic is likely to cause hypokalemia and hyperacidemia. Peripheral vasodilatory antihypertensive agents show erythrocytopenia, β-blockers show bronchial asthma, and α-methyldopa show unique side effects such as elevation of GOT and GPT and hemolytic anemia. Is careful and dose and duration are naturally limited. Therefore, the emergence of foods with hypotensive action without side effects is strongly desired, and it is also known that certain protein hydrolysates such as casein enzyme hydrolyzate and fish meat enzyme hydrolyzate have hypotensive action. Became. However, these protein degradation products have problems in terms of flavor such as bitterness and fish odor.

Regarding the prevention of osteoporosis, research on bone and calcium metabolism has made great progress, but there is still room for research. It is said that bone diseases such as osteoporosis are caused by insufficient intake of calcium, decreased calcium absorption ability, and hormone imbalance after menopause. Therefore, in order to prevent various bone diseases such as osteoporosis, bone fracture, and low back pain associated with aging, obtain as much bone mass as possible and increase the maximum bone mass from childhood to adolescence. It is very important that higher intake of calcium is important for increasing bone mass. Further, in order to prevent and treat various bone diseases, it is considered desirable to take not only calcium but also other nutrients such as vitamin D in a well-balanced manner. Furthermore, recently, it has become clear that vitamin K known as a blood coagulation factor also plays an important role in bone metabolism, and is used as a therapeutic drug for osteoporosis. Thus, it was clarified that various substances are involved in bone and calcium metabolism, and even for substances for which the relationship with bone and calcium metabolism is not mentioned at present, their involvement will be investigated in future studies. It is believed that there is great potential for it to become apparent.

In recent years, soybeans have begun to attract attention in the research area of bone and calcium metabolism. Regarding the relationship between soybean and bone and calcium metabolism, it was reported that soybean protein prevents bone loss in osteoporosis model rats (J. Nutr., Vol. 126, pp. 161-1).
67, 1996), soy isoflavone suppresses the decrease in bone strength of osteoporosis model rats (food and development, vol. 31, pp.44-47, 1996), and soy milk promotes calcium absorption (special Kaihei 6
No. 46797), a soymilk protein high molecular fraction and a soymilk peptide promote calcium absorption (Japanese Patent Application Laid-Open No. 7-75525). However, since soy products do not have a high calcium content compared to dairy products, even if only soy products are ingested, it cannot be said that they are necessarily effective against various diseases caused by calcium deficiency such as osteoporosis. The soybean products have problems such as astringent taste and unpleasant odor, and at present, soybean products are not always suitable. In this way, food components that take lipid metabolism, blood pressure, bone metabolism, etc. into consideration have been individually developed and used. However, for example, it is highly conceivable that people with high blood pressure may suffer from other diseases,
Serum cholesterol levels can also be a concern.
In particular, middle-aged and elderly people are likely to be reserve troops for various diseases, but the development of foods that widely considers these living anxiety of modern people is still behind. Further, such improvement in lipid metabolism, blood pressure, bone metabolism, etc. can be achieved only by continuously ingesting effective food for a long period of time. However, at present, many of these foods have a problem in terms of flavor, and the development of foods suitable for long-term intake is currently delayed.

[0006]

Accordingly, the present invention provides a nutritional composition having a lipid metabolism improving effect, a blood pressure lowering effect and a bone strengthening effect, and having a good flavor suitable for long-term ingestion. Is an issue.

[0007]

[Means for Solving the Problems] The inventors of the present invention have made extensive studies to solve the above problems. As a result, milk protein and soybean protein are blended in a good balance, and calcium is added to the protein in the composition. It has been found that a nutritional composition having a lipid metabolism improving effect, a blood pressure lowering effect and a bone strengthening effect and having a good flavor can be obtained by blending a predetermined amount or more of isoflavone. That is, the present invention contains soy protein, milk protein, calcium and isoflavone as active ingredients, and the mass ratio of milk protein and soy protein is 30:70 to 70 :.
30 and the mass ratio of calcium to the total protein of milk protein and soybean protein was 0.025.
Above, the mass ratio of isoflavone to the total protein of milk protein and soybean protein is 0.00
It is a nutritional composition characterized by being 15 or more. The present invention is also the nutritional composition for improving lipid metabolism, lowering blood pressure, or strengthening bone.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The nutritional composition of the present invention will be described in detail below. The nutritional composition of the present invention contains soy protein, milk protein, calcium and isoflavone as essential active ingredients. The milk protein that can be used in the nutritional composition of the present invention is not particularly limited as long as it is a protein derived from milk,
Milk proteins such as whole milk, skim milk, whole milk powder, skim milk powder, buttermilk powder, whey protein concentrate (WPC), whey protein isolate (WPI), casein, α-lactalbumin, β-lactoglobulin, etc. Examples thereof include degradation products of milk proteins.

The soybean protein that can be used in the nutritional composition of the present invention is not particularly limited as long as it is a soybean-derived protein.
Examples include defatted soybean flour, kinako, okara, soymilk, soybean protein isolate, and decomposition products of these soybean proteins. Further, as calcium that can be used in the nutritional composition of the present invention, calcium chloride, calcium carbonate, calcium lactate, calcium gluconate,
Examples thereof include calcium salts such as calcium phosphate and natural calcium agents such as calcium agents derived from milk, coral, sea urchin, bovine bone and the like.

Further, as an isoflavone that can be used in the nutritional composition of the present invention, Fujiflavone P40
Examples thereof include soybean-derived isoflavone-rich materials such as (manufactured by Fujicco Co., Ltd.) and soy milk.

In the nutritional composition of the present invention, the mass ratio of milk protein and soybean protein in the composition is 30: 70-7.
Milk protein and soybean protein are blended so as to be 0:30, and calcium is 0.025 or more and isoflavone is 0.0015 or more by mass ratio with respect to the total protein of milk protein and soybean protein in the composition. By blending so that, the effect of improving lipid metabolism,
A blood pressure lowering effect and a bone strengthening effect can be obtained.

In the nutritional composition of the present invention, in addition to the essential components of milk protein, soybean protein, calcium and isoflavone, nutrients such as sugars, lipids, minerals, vitamins and the like are blended if necessary. You may. Other nutrients that can be added to the nutritional composition of the present invention include, for example, sugars such as starch, soluble polysaccharides, dextrin, sucrose, lactose, maltose, glucose and galactosyl lactose, fructooligosaccharides, oligosaccharides such as lactulose, and the like. Mention may be made of lipids such as milk fat,
Lard, soybean oil such as beef tallow, soybean oil, rapeseed oil, corn oil, coconut oil, palm oil, palm kernel oil, vegetable oils such as safflower oil, and the like, minerals, magnesium, zinc, Examples of the vitamins include vitamin A, vitamin B, vitamin C, vitamin D, vitamin E, vitamin K, folic acid, pantothenic acid, β-carotene, nicotinic acid amide, and the like. You can In addition, fruit juice or coffee may be added.

The nutritional composition of the present invention can be used in the form of preparations and foods and drinks. When using the nutritional composition of the present invention as a formulation, the formulation components usually used in the field of formulation,
For example, fillers, diluents, excipients such as solvents and fillers, solubilizers, solubilizers, emulsifiers, suspending agents, dispersants, binders, lubricants, coating agents and sustained-release agents. Various additives such as tablets, capsules, liquids, etc. according to a conventional method by mixing the nutritional composition of the present invention with an adjuvant, an antioxidant, a preservative, a brightener, a sweetener, a coloring agent, a flavoring agent, etc. It can be used as a mold formulation. Further, the nutritional composition of the present invention can also be used as food and drink such as various processed foods, milk drinks, fermented drinks, confectionery and the like.

Even when the nutritional composition of the present invention is used in the form of a preparation or a food or drink, milk protein and soybean protein are contained in the final product so that the mass ratio of milk protein and soybean protein is 30:70 to 70:30. Calcium is 0.02 in a mass ratio with respect to the total amount of milk protein and soybean protein in the composition, which contains soybean protein.
5 or more and isoflavone may be blended so as to be 0.0015 or more. The intake amount of the nutritional composition of the present invention is not particularly limited, but is 200 per adult day.
Ingestion of g or more is desirable for obtaining lipid metabolism improving effect, blood pressure lowering effect and bone strengthening effect.

[0015]

EXAMPLES The present invention will be described in more detail with reference to Examples and Test Examples. (Example 1) 6.5 kg of raw milk, 3.5 kg of soy milk, 10 g of calcium carbonate, 20 g of an emulsifier, and 470 g of water were mixed,
After stirring, heat sterilization was carried out at 120 ° C. for 4 seconds to produce a milk drink which is a nutritional composition that can be used for improving lipid metabolism, lowering blood pressure and strengthening bones. This milk drink 1
In 00 g, 2.1 g of milk protein, 1.1 g of soybean protein, 116 mg of calcium and 10.7 mg of isoflavone were contained. Further, the mass ratio of milk protein and soy protein is 66:34, and the mass ratio to the total protein of milk protein and soy protein is 0.036 for calcium and 0.0 for isoflavone.
It was 033. The flavor of this milk drink was extremely good.

Example 2 Raw milk 3.0 kg, Soy milk 1.0
kg, skim milk powder 200g, casein 100g, soybean protein 100g, calcium carbonate 15g, potassium chloride 10g, emulsifier 20g, water 5.555kg, and after stirring, heat sterilization at 120 ° C for 4 seconds to perform lipid metabolism. A milk drink, a nutritional composition for improving, lowering blood pressure and bone strengthening, was produced. In 100 g of this milk drink, 2.5 g of milk protein, 1.2 g of soybean protein, 117.3 mg of calcium and 5.6 mg of isoflavone were contained. The mass ratio of milk protein and soy protein is 6
8:32, and the mass ratio to the total protein of milk protein and soybean protein was 0.0
32, the isoflavone was 0.0015. The flavor of this milk drink was extremely good.

Example 3 A nutritional composition (tablet) for improving lipid metabolism, lowering blood pressure and strengthening bone having the composition shown in Table 1 was produced according to a conventional method.

[0018]

[Table 1]

The tablets (100 g) contained 17.0 g of milk protein, 17.0 g of soybean protein, 1,600 mg of calcium and 200 mg of isoflavone. Moreover, the mass ratio of milk protein and soybean protein was 68:32, and the mass ratio to the total protein of milk protein and soybean protein was 0.047 for calcium and 0.0059 for isoflavone.
It is desirable to take 10 to 30 tablets of this tablet daily for the prevention or treatment of hyperlipidemia, hypertension and osteoporosis.

(Test Example 1) (Lipid metabolism improving effect) A feed having the composition shown in Table 2 (mass ratio to total protein of milk protein and soybean protein was 0.025 for calcium and 0. 0 for isoflavone).
0015) was prepared and designated as “A1 group to H1 group”. In addition, "sucrose" was added in place of the "soybean-derived isoflavone material" in Table 2, and a feed was prepared in which the mass ratio of calcium to the total protein of milk protein and soybean protein was 0.025, and "A2 group" ~ H2
Group ". Further, "sucrose" was added in place of "isoflavone material derived from soybean" and "calcium carbonate" in Table 2 to prepare a feed having a mass ratio of calcium to protein as a total of milk protein and soy protein of 0.01. , "A3 group to H3 group". These feeds,
Five rats in each group were given to 4-week-old male Wistar rats, and after breeding for 4 weeks, serum total cholesterol and triglyceride were measured. The results are shown in Table 3.

[0021]

[Table 2]

[0022]

[Table 3]

From the results shown in Table 3, the mass ratio of soybean protein and milk protein was 30:70 to 70:30, and calcium and isoflavone were fortified as "C1 to F1".
In the "group", serum total cholesterol and triglyceride were remarkably reduced, and it was revealed that the group had a lipid metabolism improving effect.

Test Example 2 (Hypertensive Effect) Feed of the composition shown in Table 4 (mass ratio to total protein of milk protein and soybean protein: calcium 0.025, isoflavone 0.0015)
Were prepared) and designated as "A1 group to H1 group".
In addition, instead of the “soybean-derived isoflavone material” in Table 4, a feed containing “sucrose” (the mass ratio of calcium to the total protein of milk protein and soybean-derived protein was 0.025) was prepared, and “A2 group” was prepared. ~ H2 group ". Further, a feed (a mass ratio of calcium to the total protein of milk protein and soybean protein is 0.01) in which “sucrose” is added in place of “soybean-derived isoflavone material” and “calcium carbonate” in Table 4 is prepared,
It was set to "A3 group-H3 group." These diets were treated with 5 animals in each group, and 20-week-old S with an inherited genetic element of hypertension.
After giving to HR male rats and raising for 8 weeks, systolic blood pressure was measured. The results are shown in Table 5.

[0025]

[Table 4]

[0026]

[Table 5]

From the results shown in Table 5, the mass ratio of soybean protein and milk protein was 30:70 to 70:30,
In the C1 to F1 groups in which calcium and isoflavone were fortified, the systolic blood pressure was significantly lowered, and it was revealed that the blood pressure had a blood pressure lowering effect.

(Test Example 3) (Bone-strengthening effect) The diet prepared in Test Example 2 was fed to the osteoporosis model rat from which the ovaries of 6-month-old female Wistar rats were extracted, 5 rats in each group, and the rats were bred for 8 weeks. After that, the bone density of the femur was measured using a bone density measuring DXA device (DCS-600A: manufactured by Aloka). The results are shown in Table 6.

[0029]

[Table 6]

From the results shown in Table 6, in the C1-F1 groups in which the mass ratio of soybean protein and milk protein was 30:70 to 70:30 and calcium and isoflavone were fortified, the femur bone density was remarkably increased. It became clear that it had a bone strengthening effect.

Test Example 4 The mass ratio of effective calcium and isoflavone to the total protein of milk protein and soybean protein in the nutritional composition was examined in more detail. Among the test groups whose effectiveness was confirmed in Test Examples 1 to 3, soy protein and milk protein were 30:70.
In the case of, the mass ratio of calcium to the total protein of milk protein and soybean protein in the composition is 0.01, 0.02 using calcium carbonate,
0.025 and 0.04, and in each
The mass ratio of isoflavone to the total protein of milk protein and soybean protein in the composition is 0, 0.001, 0.0015 using a soybean-derived isoflavone high content material (Fujiflavone P40: manufactured by Fujikko Co., Ltd.).
The test was conducted in a total of 16 test groups with a total of 0.003. The conditions of the animal experiment were the same as in Test Examples 1 to 3.
Table 7 shows the results of the measured serum total cholesterol, triglyceride, systolic blood pressure, and femur bone density.

[0032]

[Table 7]

From the results shown in Table 7, the total cholesterol in serum and the neutral fat had a mass ratio of calcium to the total protein of milk protein and soybean protein in the composition of 0.025 or more. It was revealed that in the test group in which the mass ratio of isoflavone to the total protein of milk protein and soybean protein was 0.0015 or more, it was remarkably decreased and lipid metabolism was improved. The systolic blood pressure is such that the mass ratio of calcium to the total protein of milk protein and soybean protein in the composition is 0.
Although it slightly decreases with 04 or more, the mass ratio of calcium to the total protein of milk protein and soybean protein in the composition is 0.025 or more, and isoflavone of the total protein of milk protein and soybean protein in the composition is In the test group having a mass ratio of 0.0015 or more, it was found that the blood pressure was remarkably lowered and the blood pressure was adjusted. Further, the femur bone density is slightly increased when the mass ratio of calcium to the total protein of milk protein and soybean protein in the composition is 0.04 or more regardless of the amount of isoflavone, but the milk protein in the composition is increased. And in a test group in which the mass ratio of calcium to the total protein of soybean protein is 0.025 or more, and the mass ratio of isoflavone to the total protein of milk protein and soybean protein in the composition is 0.0015 or more. Increased.

Judging from the above test examples, the mass ratio of milk protein and soybean protein in the composition was 30:70 to 7
0:30, the mass ratio of calcium to the total protein of milk protein and soy protein in the composition is 0.025 or more, and the mass ratio of isoflavone to the total protein of milk protein and soy protein in the composition. When it is 0.0015 or more, it is revealed that the nutritional composition of the present invention remarkably improves lipid metabolism, regulates blood pressure, and improves bone metabolism effect, leading to bedridden such as cardiovascular disease and osteoporosis. It was shown to be a food that comprehensively prevents diseases.

[0035]

According to the present invention, the mass ratio of milk protein and soy protein in the nutritional composition is 70: 30-3.
It is 0:70, and calcium is 0.025 or more and isoflavone is 0.00 by mass ratio with respect to the total protein of milk protein and soybean protein in the nutritional composition.
By blending 15 or more, it becomes possible to provide a nutritional composition having a lipid metabolism improving effect, a blood pressure lowering effect and a bone strengthening effect, and having a good flavor. Therefore, the nutritional composition of the present invention is effective for the prevention of cardiovascular disease, osteoporosis and the like, and has a good flavor, so that it is suitable for long-term continuous intake.

─────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. ⁷ Identification code FI theme code (reference) A61K 33/06 A61K 33/06 38/00 A61P 3/06 A61P 3/06 9/12 9/12 19 / 00 19/00 A61K 37/02 (72) Inventor Kotaro Kamiya 846-11 Otabukuro Nitta, Kawagoe-shi, Saitama Prefecture (72) Inventor Hiroyuki Oka 846-11 Ohtabukuro Nitta, Kawagoe-shi, Saitama Prefecture (72) Inventor Nobuyasu Ota 3-2-8 Higashi, Hasuda-shi, Saitama 301 Iino, Sunrise 301 (72) Asako Sakagami 3-15-9 Kusunokidai, Tokorozawa-shi, Saitama Prefecture 201 Obata Heights 201 (72) Kaoru Sato 3-11-2 Minamidai, Kawagoe-shi, Saitama Prefecture Arbein Kawagoe Minami-Otsuka 202 (72) Inventor Hiroshi Kawakami 204-5 Fujima, Kawagoe-shi, Saitama F-term (reference) 4B018 MD04 MD07 MD20 ME04 ME05 4C084 AA03 BA44 CA15 CA38 DC50 MA02 MA52 NA05 NA10 NA11 ZA421 ZA961 ZC331 ZC751 4C086 AA AA02 BA08 HA04 MA03 MA04 MA07 MA52 NA05 NA10 NA11 ZA42 ZA96 ZC33 ZC75

Claims (4)

[Claims] 1. Soy protein, milk protein, calcium and isoflavone are contained as active ingredients, and the mass ratio of milk protein and soy protein is 30:70 to 70 :.
30 and the mass ratio of calcium to the total protein of milk protein and soybean protein was 0.025.
Above, the mass ratio of isoflavone to the total protein of milk protein and soybean protein is 0.00
A nutritional composition characterized by being 15 or more. 2. The nutritional composition according to claim 1, which is a nutritional composition for improving lipid metabolism. 3. The nutritional composition according to claim 1, which is a nutritional composition for lowering blood pressure. 4. The nutritional composition according to claim 1, which is a nutritional composition for bone strengthening.