JP2006020600A - Food and drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide food and drink hardly causing deterioration smell after preservation in spite of containing polyvalent unsaturated fatty acid and bivalent or above transition element as mineral and suitable especially for nutritional food such as liquid diet or care food easily causing cough or vomit because of the deterioration smell. <P>SOLUTION: The food and drink contains polyvalent unsaturated fatty acid and bivalent or above transition element as mineral. The mineral is derived from mineral-containing lactic acid bacteria. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a food or drink that contains a divalent or higher-valent transition element as a polyunsaturated fatty acid and a mineral, and is unlikely to generate a deteriorated odor after storage. In particular, the present invention relates to foods and drinks suitable for nutritive foods such as liquid foods and foods for nursing care that are liable to induce skinnyness and vomiting due to this deteriorated odor.

Since various minerals constituting the human body are necessary for the constitution of the body tissue and have a physiological function regulating action and the like, it is preferable to take in necessary amounts. For this reason, for example, additives for the main purpose of mineral supplementation are blended in liquid foods, nursing foods, various health foods, and the like provided to patients before and after surgery, elderly people, and the like.
As an additive mainly intended for such mineral supplementation, inorganic salts have been mainly used, but inorganic salts have a taste peculiar to minerals and are not preferable in terms of flavor. In recent years, so-called mineral-containing yeast in which minerals are contained in cells has been used. This mineral-containing yeast has been widely adopted because it can supply foods with minerals such as copper and zinc, which foods that can be conventionally added as inorganic salts have been limited. For example, Japanese Patent Application Laid-Open No. 2000-12581 (patent) Reference 1) describes mineral-containing foods characterized by containing mineral microorganisms, specifically mineral yeast. JP-A 2000-201648 (Patent Document 2) contains zinc-containing yeast. A nutritional composition for enteral nutritional supplementation is described.

  However, although the food containing these mineral-containing yeasts is improved in terms of flavor as compared with the food containing inorganic salts, it still has the following problems and is not fully satisfactory. In other words, according to the study of the present inventors, food containing mineral-containing yeast has no problem with the flavor immediately after production, but deteriorated with time due to storage, which is not preferable. Particularly in nutritional foods such as liquid foods and nursing foods provided to patients before and after surgery, elderly people, etc., this deteriorated odor may cause nuisance and vomiting, which is a problem.

  Furthermore, the present inventor investigated the cause of the deterioration odor over time when the mineral-containing yeast was included, and this deterioration odor over time is a phenomenon peculiar to foods and drinks containing polyunsaturated fatty acids. It was found that the higher the polyunsaturated fatty acid content, the more likely it is to occur. Therefore, it is presumed that polyunsaturated fatty acids in lipids are oxidized over time due to the catalytic action of bivalent or higher transition elements derived from mineral-containing yeast, and change in quality over time. It was.

  This is described in Japanese Patent Laid-Open No. 2000-12581 [0013] described above, “The advantage of using the mineral contained in the mineral microorganism is that the mineral content is smaller than that of a chemical inorganic salt usually used as a mineral raw material. Are all in an ion or molecular state and are bound to and incorporated in an organic component such as a protein in the microbial cell ", and the above-mentioned JP-A-2000-201648 [0012]. ] Was completely unexpected, contrary to the description that "Zinc taken into the cells does not easily flow out of the cells".

  On the other hand, lipids are classified into polyunsaturated fatty acids, monounsaturated fatty acids and saturated fatty acids as their constituent fatty acids. Among these, polyunsaturated fatty acids regulate physiological functions such as serum cholesterol lowering action. It is said that it is preferable to take it because of its action.

JP 2000-125811 A JP 2000-201648 A

  Therefore, an object of the present invention is to provide a food or drink that does not easily cause a deteriorated odor after storage despite containing a divalent or higher transition element as a polyunsaturated fatty acid and a mineral. In particular, it is an object of the present invention to provide a food and drink suitable for nutritional foods such as liquid foods and foods for nursing care that are liable to induce skinnyness and vomiting due to the deteriorated odor.

As a result of intensive studies to achieve the above object, the present inventors, surprisingly, if minerals derived from mineral-containing lactic acid bacteria are used, regardless of food or drink containing polyunsaturated fatty acids. It is found that a deteriorated odor after storage is hardly generated, and in particular, the present invention has been completed by finding that a food and drink suitable for nutritional foods such as liquid foods and nursing foods that are likely to induce skinnyness and vomiting due to the deteriorated odor. It came to.
That is, the present invention
(1) A food or drink containing a polyunsaturated fatty acid and a transition element having a valence of 2 or more as a mineral, wherein the mineral is derived from a mineral-containing lactic acid bacterium,
(2) The food or drink according to (1), wherein the mineral-derived lactic acid bacteria-derived mineral is one or more selected from iron, copper, zinc and manganese,
(3) The mineral content derived from the mineral-containing lactic acid bacteria is 1 mg or more of iron, 0.1 mg or more of copper, 1 mg or more of zinc, and 100 μg or more of manganese per 100 g of food or drink. Goods,
(4) The food or drink according to any one of (1) to (3), wherein the content of the polyunsaturated fatty acid is 0.1 g or more per 100 g of the food or drink.
(5) The food or drink according to any one of (1) to (4), which is heat-sterilized at a temperature exceeding 100 ° C.
(6) The food or drink according to (5), wherein the F ₀ value is retorted under conditions of 4 minutes or more,
(7) The food or drink according to any one of claims (1) to (6), wherein the food or drink is a nutritive food.
(8) The nutritional food according to (7), wherein the nutritional food is a liquid food,
(9) The nutritional food according to (7), wherein the nutritional food is a food for nursing care,
It is.

Due to the above configuration, although the polyunsaturated fatty acid and the mineral contain a divalent transition element or more, a deteriorated odor after storage is difficult to occur. It is possible to provide difficult food and drink.
For this reason, not only can the demand for foods and beverages reinforced with minerals and polyunsaturated fatty acids be expanded, but the quality of life (QOL) of patients and the elderly before and after surgery to eat these continuously, that is, Can improve the quality of life.

  The present invention will be described below. In the present invention, “%” means “% by mass” unless otherwise specified.

In the present invention, the mineral is a generic name of elements other than carbon, hydrogen, oxygen, and nitrogen among the elements constituting the human body. Specifically, as such a mineral, for example, calcium, iron, phosphorus, Examples include magnesium, sodium, potassium, copper, iodine, manganese, selenium, zinc, chromium, molybdenum, and the like.
Among these minerals, examples of the divalent or higher transition element of the present invention include iron, copper, zinc, manganese, chromium, and molybdenum. In particular, iron, copper, zinc and manganese are components of physiologically active substances and activators of enzyme reactions and are important minerals. On the other hand, they have strong catalytic action and strong action to promote lipid oxidation in foods. Known as a thing. According to the present invention, since a polyunsaturated fatty acid and a mineral containing a divalent or higher transition element can be provided, a food and drink that hardly induces vomiting and skinnyness due to a deteriorated odor after storage can be provided. The present invention can be more suitably implemented in foods and drinks containing iron, copper, zinc, and manganese that easily promote the oxidation of various lipids, and particularly in foods and drinks that have a high content of these minerals that are likely to cause a stronger deterioration odor.
In addition, in any form such as inorganic salt and mineral-containing yeast, iron tends to induce vomiting due to an iron-specific odor in addition to the above-mentioned degradation odor due to oxidation of lipids. Since it is difficult to produce an odor peculiar to iron, it is preferable because it is possible to provide foods and beverages that are less likely to induce moxibustion and vomiting.

  The present invention is characterized by using a mineral-containing lactic acid bacterium-derived mineral as a mineral of a divalent or higher valent transition element. As a result, as shown in the test examples described later, although the polyunsaturated fatty acid and the mineral contain a divalent or higher transition element, a deteriorated odor after storage hardly occurs, and furthermore, this deteriorated odor hardly occurs. Therefore, it is possible to provide foods and beverages that are less likely to induce mumps and vomiting. On the other hand, when minerals derived from mineral-containing lactic acid bacteria are not used and minerals derived from mineral-containing yeast are used, a deodorizing odor is generated after storage, and it is not possible to provide food or beverage products that are difficult to induce muddy or vomiting.

Here, the mineral-containing lactic acid bacterium refers to a lactic acid bacterium containing a mineral in the cell, specifically, for example, an iron-containing lactic acid bacterium, a copper-containing lactic acid bacterium, a zinc-containing lactic acid bacterium containing iron, copper, zinc and manganese, respectively. Examples include manganese-containing lactic acid bacteria. The method for producing such a mineral-containing lactic acid bacterium is not particularly limited. For example, after adding a mineral to a nutrient medium containing carbohydrates / proteins, culturing lactic acid bacteria by a conventional method, and then separating the cells. It can be produced by heat treatment / spray drying or freeze drying. Here, the lactic acid bacteria containing minerals are not particularly limited as long as they are edible edible bacteria.Specifically, for example, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus delbreckii, Lactobacillus acidophilus Alternatively, Streptococcus lactis of the genus Streptococcus, Streptococcus thermophilus and the like can be mentioned. Among these, Lactobacillus bulgaricus belonging to the genus Lactobacillus is preferable from the viewpoint of flavor.
The mineral content of the mineral-containing lactic acid bacterium thus obtained varies depending on the type of mineral contained, processing conditions, and the like, but usually contains about 0.1 to 20 g of mineral per 100 g of lactic acid bacterium.
Mineral-containing lactic acid bacteria are commercially available, and examples thereof include trade name “Biogurt” manufactured by Grow Company Inc.

In the food and drink of the present invention, among minerals derived from mineral-containing lactic acid bacteria, inclusion of one or more selected from iron, copper, zinc and manganese is important as a component of a physiologically active substance and an activator of enzyme reaction It is preferable because it can ingest various minerals.
Furthermore, when iron derived from mineral-containing lactic acid bacteria is contained, in addition to being effective in preventing anemia, conventionally used inorganic iron and iron-containing yeasts tend to induce vomiting due to their own odor. However, iron-containing lactic acid bacteria are preferable because they have less off-flavors and are less likely to cause off-flavors immediately after production, and are less likely to induce moxibustion and vomiting.
In addition, when zinc derived from mineral-containing lactic acid bacteria is contained, particularly when copper is contained in addition to zinc, it is preferable because it is effective in preventing pressure ulcers.

  The content of iron, copper, zinc, and manganese derived from these mineral-containing lactic acid bacteria is preferably 1 mg or more, more preferably, per 100 g of food or drink, in order to obtain the above-described effects of physiological activity, etc. Is 3 mg or more, more preferably 5 mg or more, copper is preferably 0.1 mg or more, more preferably 0.3 mg or more, still more preferably 0.5 mg or more, zinc is preferably 1 mg or more, more preferably 3 mg or more, still more preferably Is 5 mg or more, manganese is preferably 100 μg or more, more preferably 200 μg or more, still more preferably 300 μg or more. Further, in the present invention, the upper limit of the content of these minerals in the food and drink is not particularly limited and may be appropriately determined so as not to exceed the daily intake allowable amount. Each hit is preferably 10 g or less, more preferably 1 g or less.

  In the present invention, the polyunsaturated fatty acid is one having a double bond partially in the hydrocarbon chain of the fatty acid and having two or more double bonds. Specifically, for example, Linoleic acid, linolenic acid, icosapentaenoic acid, docosahexaenoic acid, arachidonic acid and the like. In the present invention, by containing such a polyunsaturated fatty acid in the food or drink, a physiological function regulating action such as a serum cholesterol lowering action can be obtained, and further, a deteriorated odor after storage hardly occurs, This deteriorated odor can provide food and drink that hardly induces vomiting and vomiting.

  In order to contain the polyunsaturated fatty acid in the food / beverage product of the present invention, for example, the lipid raw material containing the polyunsaturated fatty acid is incorporated in the food / beverage product of the present invention by blending in consideration of the fatty acid composition. Can do. Such a lipid raw material is not particularly limited as long as it is edible. Specifically, for example, rapeseed oil, corn oil, olive oil, safflower oil, cottonseed oil, soybean oil, rice oil, sunflower oil, corn Oils, sesame oils, vegetable oils such as refined salad oils, and animal oils such as chicken oil, pork fat, beef tallow, milk fat, fish oil, and those obtained by curing these oils and fats, and other treatments such as transesterification And fats obtained by chemical or enzymatic treatment such as MCT (medium chain fatty acid triglyceride), diglyceride and the like. Moreover, phospholipids, such as a lecithin, are mentioned.

  In the present invention, the content of the polyunsaturated fatty acid in the food or drink is preferably 0.1 g or more, more preferably 0.6 g or more, and still more preferably 1 per 100 g of the food or drink in order to obtain a physiological function regulating action. .5 g or more. Moreover, in this invention, although the upper limit of content with respect to food / beverage products of a polyunsaturated fatty acid does not have a restriction | limiting in particular, 50 g or less is preferable per 100g food / beverage products, and 30 g or less is more preferable when other compounding raw materials are considered. The content of the polyunsaturated fatty acid is a value measured by a conventional method using a flame ionization detection-gas chromatographic method after preparing a sample after lipid extraction and esterification.

  The food and drink in the present invention is not particularly limited as long as it is a food and drink provided for edible use. Specifically, for example, a liquid food for oral or tube administration to patients and elderly people before and after surgery, For elderly people who have difficulty chewing and swallowing, foods for nursing care that adjust the physical properties and shape of foods, foods by pathology such as kidney disease diet and calorie adjustment diets that adjust protein content and calories, and for infants and young children Nutritional foods mainly intended for nutritional supplements such as child-rearing foods. Also included are so-called health foods such as tablet types, capsule types, granule types, and liquid types that contain minerals at a relatively high concentration, mainly for supplementary intake of minerals that tend to be deficient in normal diets. . Furthermore, tomato sauce, white sauce, soup, miso soup, rice cake, miscellaneous cooking, risotto, stir-fried vegetables, seasoned foods such as stewed foods, dressings, mayonnaise, ketchup and other seasonings, noodles, processed bread products such as bread, ham, Processed meat products such as sausage, processed fishery products such as kamaboko, processed fruit products such as jam, processed vegetable products such as pickles, confectionery such as chocolate, biscuits and cakes, and various beverages such as sports drinks and milk .

  Among these foods and drinks, liquid foods, nursing foods, disease-specific foods, and child-rearing foods and other nutritional foods that are primarily intended for nutritional supplementation are foods and foods that are continuously eaten. Therefore, it is suitable as a food and drink according to the present invention, and among them, liquid foods and foods for care that are likely to induce vomiting and skinnyness due to deteriorated odors are particularly suitable.

Specific examples of the above-mentioned food for nursing care include foods for persons with difficulty in swallowing in a gel or sol form so that they can be easily chewed or swallowed, and can be easily chewed or swallowed. In view of the above, the hardness of the sol-shaped food for persons with difficulty in chewing is preferably 2 × 10 ^{2 to} 5 × 10 ³ N / m ² , more preferably 1 × 10 ^{3 to} 5 × 10 ³ N. / ^{m 2,} in a gel-like chewing dysphagia's food, its hardness is preferably ^{1 × 10 3 ~5 × 10 5} N / m 2, more preferably ^{3 × 10 3 ~1 × 10 5} N / M ² hardness. In addition, the hardship is attached in the attached sheet “Notice of handling of labeling of foods for the elderly” No. 15 “Notice of Newly Developed Food Health Countermeasures Office, Department of Health and Welfare, Ministry of Health and Welfare” (issued February 23, 1994) It is a value measured according to a test method for aged food (using a plunger with a diameter of 20 mm, compression distance 10 mm / s, clearance 5 mm, measurement temperature 20 ± 2 ° C.).

As described above, the food and drink of the present invention is not particularly limited and includes various foods and drinks. However, since the effects of the present invention are more easily obtained, the oxidation of polyunsaturated fatty acids is promoted during storage. It can carry out more suitably in liquid foods and beverages that are easily processed.
Furthermore, the food / beverage products heat-sterilized at the temperature exceeding 100 degreeC, for example, the said food / beverage products, for example in the heat-resistant container which consists of a heat-resistant synthetic resin or the laminate of metals, such as aluminum foil, and a heat-resistant synthetic resin. After filling and sealing, it is sterilized by heating at a temperature exceeding 100 ° C., and the food or drink is sterilized at a temperature exceeding 100 ° C. for a short time at high temperature and then aseptically filled into a container. In the case of the product, the oxidation of the polyunsaturated fatty acid is likely to be accelerated by heating. In particular, in order to enable long-term storage at room temperature, the F ₀ value is heated for 4 minutes or more after filling and sealing in a heat-resistant container. Sterilized so-called retort-treated foods and beverages are prone to greatly promote the oxidation of polyunsaturated fatty acids by excessive heating. Despite the inclusion of a transition element, a deteriorated odor after storage is unlikely to occur, and furthermore, it is possible to provide food and drink that is unlikely to induce vomiting and vomiting due to this deteriorated odor. The invention can be more suitably implemented.

  The manufacturing method of the food / beverage products of this invention does not have a restriction | limiting in particular except adding the mineral containing lactic acid bacteria and polyunsaturated fatty acid mentioned above, What is necessary is just to manufacture by the manufacturing method normally employ | adopted in these food / beverage products. In addition, other raw materials may be blended within a range that does not impair the effects of the present invention so that necessary nutrients can be ingested. Specific examples of such raw materials include milk, skim milk powder, whey, Milk protein such as sodium caseinate and lactalbumin, soy protein such as isolated soy protein and concentrated soy protein, egg protein such as egg, egg yolk, egg white and egg white albumin, fish protein, animal meat protein, serum protein, wheat protein, gelatin, etc. Protein raw materials, starch, dextrin, fructose, glucose, lactose, oligosaccharides, sugar alcohols and other sugar raw materials, calcium, sodium and other minerals, vitamins A, vitamin B group, vitamins C, vitamin D, niacin and other vitamins Raw materials, indigestible dextrin, crystalline cellulose, dietary fiber such as apple fiber, xanthan gum, carrageenan, etc. Beam quality, agar, gelling materials such as gelatin, bulking agents, binding agents, lubricants, preservatives, antioxidants, excipients such perfumes, and the like.

  Next, the present invention will be described in more detail based on examples, comparative examples, and test examples. The invention is not limited to these.

[Example 1]
Each of the raw materials shown below was weighed. Next, iron-containing lactic acid bacteria, copper-containing lactic acid bacteria, zinc-containing lactic acid bacteria, manganese-containing lactic acid bacteria, soybean protein (dried), sodium caseinate, dextrin, tripotassium citrate, trisodium citrate, calcium lactate, chloride Magnesium, vitamin A, vitamin D, vitamin E, vitamin K, vitamin B ₁ , vitamin B ₂ , niacin, vitamin B ₆ , folic acid, vitamin B ₁₂ , patent acid and vitamin C were added, and the mixture was mixed and stirred. Separately, corn oil, rapeseed oil and medium-chain fatty acid triglyceride were heated to 80 ° C. in a container, glycerin fatty acid ester was added, and this was added to the previously prepared aqueous solution and further mixed and stirred with a mixer. . The obtained mixed solution was emulsified with a high-pressure homogenizer (condition: 50 MPa), filled in cans with 125 ml each, and heat sterilized at 120 ° C. for 20 minutes (F ₀ value = 6 minutes) to obtain a liquid food. Incidentally, about 100 g of polyunsaturated fatty acid, about 6 mg of iron, about 0.6 mg of copper, about 6 mg of zinc, and about 330 μg of manganese per 100 g of the liquid food produced.
When this liquid food was stored in a thermostatic chamber at 25 ° C. for 3 months and then taken orally by a care recipient, there was no deterioration odor, and neither vomiting nor skinnyness was induced.

<Combination ratio>
Iron-containing lactic acid bacteria (* 1) 0.6g
Copper-containing lactic acid bacteria (* 2) 0.3g
Zinc-containing lactic acid bacteria (* 3) 0.6g
Manganese-containing lactic acid bacteria (* 4) 0.03g
Soy protein (dried) 20g
Casein sodium 40g
Dextrin 200g
Corn oil 18g
Rapeseed oil 30g
10g medium chain fatty acid triglyceride
Tripotassium citrate 8g
Trisodium citrate 1.2g
Calcium lactate 1g
Magnesium chloride 2g
Glycerin fatty acid ester 2g
Vitamin A 3000 IU
Vitamin D 300 IU
Vitamin E 18mg
Vitamin K 90μg
Vitamin B ₁ 1.8mg
Vitamin B ₂ 2mg
Niacin 30mg
Vitamin B ₆ 3mg
Folic acid 300μg
Vitamin B ₁₂ 4μg
Patent acid 8mg
Vitamin C 150mg
Shimizu remaining amount ――――――――――――――――――――――――
Total 1000g
(* 1) Product name “Biogurt Iron” manufactured by Grow Company Inc., iron content: approx. 10 g / 100 g
(* 2) Product name “Biogurt Copper” manufactured by Grow Company Inc., copper content: about 2 g / 100 g
(* 3) Product name “Biogurt Zinc” manufactured by Grow Company Inc., zinc content: about 10g / 100g
(* 4) Product name “Biogurt Manganese” manufactured by Grow Company Inc., manganese content: about 11 g / 100 g

[Example 2]
Each of the raw materials shown below was weighed.
Next, chicken and onion were sauteed with a mixed oil of corn oil and rapeseed oil with a kneader with a stirrer, and mixed with iron-containing lactic acid bacteria, copper-containing lactic acid bacteria, zinc-containing lactic acid bacteria, manganese-containing lactic acid bacteria, soy sauce, salt, xanthan gum Locust bean gum, soy protein (dried product), dextrin, and medium chain fatty acid triglyceride were added and mixed with stirring, and then paste-treated with Comitolol (model number 1700, 200 blades manufactured by Arshall).
Subsequently, 60 g of a cup-shaped heat-resistant synthetic resin container (70 ml capacity) is filled with the pasted raw material, sealed with a heat-resistant synthetic resin-capable lid that can be easily peeled, and then in a hot water retort. The mixture was sterilized by heating at 120 ° C. for 20 minutes (F ₀ value = 6 minutes), and then cooled to obtain a gel-like food for persons with difficulty in swallowing. In addition, about 100 g of the gel-like food for persons with difficulty in swallowing, about 4.5 g of polyunsaturated fatty acid, about 6 mg of iron, about 0.6 mg of copper, about 6 mg of zinc, and about 330 μg of manganese are contained. It was. The hardness of the gel-like food for persons with difficulty in swallowing was 7 × 10 ³ N / m ² .
This gel-like food for persons with difficulty in mastication swallowing was stored for 3 months in a thermostatic chamber at 25 ° C. and then taken orally to a care recipient. As a result, there was no deterioration odor, and neither vomiting nor skinnyness was induced.

<Combination ratio>
100g chicken
Onion 20g
Corn oil 40g
Rapeseed oil 67g
Medium chain triglyceride 22g
Iron-containing lactic acid bacteria (* 1) 0.6g
Copper-containing lactic acid bacteria (* 2) 0.3g
Zinc-containing lactic acid bacteria (* 3) 0.6g
Manganese-containing lactic acid bacteria (* 4) 0.03g
3g soy sauce
1g of salt
Xanthan gum 3g
Locust bean gum 3g
Soy protein (dried) 35g
Dextrin 20g
Shimizu remaining amount ――――――――――――――――――――――――――――
Total 1000g
(* 1) Product name “Biogurt Iron” manufactured by Grow Company Inc., iron content: approx. 10 g / 100 g
(* 2) Product name “Biogurt Copper” manufactured by Grow Company Inc., copper content: about 2 g / 100 g
(* 3) Product name “Biogurt Zinc” manufactured by Grow Company Inc., zinc content: about 10g / 100g
(* 4) Product name “Biogurt Manganese” manufactured by Grow Company Inc., manganese content: about 11 g / 100 g

[Comparative Example 1]
In Example 1, instead of iron-containing lactic acid bacteria, copper-containing lactic acid bacteria, zinc-containing lactic acid bacteria and manganese-containing lactic acid bacteria, iron-containing yeast (trade name “Mineral Yeast-Fe” manufactured by Oriental Yeast Co., Ltd., iron content: About 1500 mg / 100 g), copper-containing yeast (trade name “Mineral Yeast-Cu”, manufactured by Oriental Yeast Co., Ltd., copper content: about 300 mg / 100 g), zinc-containing yeast (made by Oriental Yeast Industry Co., Ltd.) Trade name “mineral yeast-Zn”, zinc content: about 2000 mg / 100 g) and manganese-containing yeast (trade name “beer yeast (manganese))” manufactured by Marine Bio Inc., manganese content: 5500 mg / 100 g ), So that the iron, copper, zinc and manganese content of the liquid food is the same as in Example 1, and the increase was corrected with fresh water. To obtain a liquid diet at the same compounding and method as in Example 1. Incidentally, about 100 g of polyunsaturated fatty acid, about 6 mg of iron, about 0.6 mg of copper, about 6 mg of zinc, and about 330 μg of manganese per 100 g of the liquid food produced.

[Comparative Example 2]
In Comparative Example 1, a liquid food was obtained by the same composition and production method except that medium-chain fatty acid triglyceride was blended instead of corn oil and rapeseed oil. In addition, about 100 g of polyunsaturated fatty acids, about 6 mg of iron, about 0.6 mg of copper, about 6 mg of zinc, about 330 μg of manganese per 100 g of the liquid food produced.

[Comparative Example 3]
In Comparative Example 1, the amount of iron-containing yeast, copper-containing yeast, zinc-containing yeast and manganese-containing yeast was reduced to half, and the amount of decrease was corrected with fresh water. Obtained. In addition, about 100 g of polyunsaturated fatty acid, about 3 mg of iron, about 0.3 mg of copper, about 3 mg of zinc, and about 165 μg of manganese were contained per 100 g of the prepared liquid food.

[Test example]
In order to prove that the food / beverage products of the present invention are less likely to produce a deteriorated odor after storage, the following tests were conducted.
That is, for each of the food and drink of Example 1 (product of the present invention) and the food and drink of Comparative Examples 1 to 3 (comparative product), and after the accelerated storage test stored for 2 weeks in a constant temperature room at 55 ° C. Samples were prepared.
These were orally ingested by care recipients and evaluated for deterioration odor.
The results are shown in Table 1.

<Evaluation criteria for deterioration odor>
Rank Evaluation A: No degradation odor B: Slight degradation odor C: Degradation odor D: Strong degradation odor

From Table 1, it can be understood that the liquid foods of Comparative Examples 1 to 3 containing a bivalent or higher-valent transition element derived from mineral-containing yeast and a polyunsaturated fatty acid have a deteriorated odor after storage. Moreover, when comparing the liquid food of Comparative Example 1 and Comparative Example 2, it can be understood that the liquid food of Comparative Example 1 having a higher polyunsaturated fatty acid content has a stronger deterioration odor after storage. Comparing the liquid food of Example 1 and Comparative Example 3, it can be understood that the liquid food of Comparative Example 1 having a higher total content of divalent or higher transition elements derived from mineral-containing yeast has a stronger deterioration odor after storage. . Therefore, it can be inferred that the deteriorated odor after storage is caused by divalent or higher-valent transition elements derived from mineral-containing yeast and polyunsaturated fatty acids.
On the other hand, although the food / beverage products of Example 1 containing the bivalent or more transition element derived from a mineral containing lactic acid bacterium contain a polyunsaturated fatty acid, it can understand that the deterioration odor after a preservation | save is hard to produce.

Claims (9)

A food / beverage product comprising a polyunsaturated fatty acid and a bivalent or higher transition element as a mineral, wherein the mineral is derived from a mineral-containing lactic acid bacterium. The food or drink according to claim 1, wherein the mineral derived from the mineral-containing lactic acid bacteria is one or more selected from iron, copper, zinc and manganese. The food and drink according to claim 2, wherein the mineral content derived from the mineral-containing lactic acid bacteria is 1 mg or more of iron, 0.1 mg or more of copper, 1 mg or more of zinc and 100 µg or more of manganese per 100 g of food or drink. The food / beverage product according to claim 1, wherein a content of the polyunsaturated fatty acid is 0.1 g or more per 100 g of the food / beverage product. The food / beverage products in any one of Claims 1 thru | or 4 formed by heat-sterilization at the temperature exceeding 100 degreeC. F ₀ value at 4 minutes or more conditions, food and drink according to claim 5 formed by retort treatment. The food or drink according to any one of claims 1 to 6, wherein the food or drink is a nutritive food. The nutritional food according to claim 7, wherein the nutritional food is a liquid food. The nutritional food according to claim 7, wherein the nutritional food is a food for nursing care.