JP3388678B2 - Immunostimulated liquid food - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a liquid food which is orally or enterally ingested, which is capable of nutritional supplementation, activates the immunity of the recipient, and prevents infection and the like. The present invention relates to a novel liquid food that is effective for treatment.
More specifically, the present invention relates to a plant protein hydrolyzate having a mean molecular weight of 1,000 or less in a nitrogen source of 30 to 70% (weight) or a fraction thereof, and a nitrogen source of 30 to 70% (weight).
A milk protein hydrolyzate or a fraction thereof having an average molecular weight of 1,000 or less, and a nitrogen source comprising 25% (weight) or less of crystalline amino acid in the nitrogen source for adjusting the amino acid content,
In addition, 1 to 3 % (weight) of lactulose and 1 to 3 % (weight) of konjac flour contained in the composition are effective as a sugar consisting of a partially decomposed product having an average molecular weight of 2,000 to 15,000. High production of antibody contained as a component
Be immune activation liquid food, about.

[0002]

Conventionally, for the purpose of solubilizing proteins, effectiveness of digestion and absorption, prevention and treatment of diet allergy, treatment of amino acid metabolism disorders, nutritional supplementation, etc., a peptide mixture or
Amino acid mixtures have been utilized. However, it has also been clarified that free amino acids increase the osmotic pressure in the intestinal tract to cause a burden on the transport system and reduce nutritional efficiency (Nutrition and Food, Vol. 31, p. 247,
Recently, researchers have clarified that low molecular weight peptides are extremely effective as protein nutrition sources in terms of intestinal absorption (Journal of Japan Society for Nutrition and Food Science, Vol. 38, Vol. 57 pages, 1985).

Based on these findings, various peptide compositions have been developed, and the inventors of the present invention have also found that the contained peptide has a molecular weight of 1,000 or less, does not exhibit antigenicity, and is free amino acid. The content of aromatic amino acids in the composition is 20% or less (by weight, the same applies hereinafter unless otherwise specified) and 1.0% or less of the total amino acid content. A patent application has already been filed for a low molecular weight peptide composition obtained as a source and a method for producing the same (Japanese Patent Publication No. 7-73507).

Further, the peptide composition has various uses, including a food for suppressing blood lipid (JP-A-6-21690) and a hypoallergenic food (JP-A-6-343422).
JP-A-4-149138), fatigue recovery agents, etc. are known.

On the other hand, oligosaccharides such as lactulose and indigestible dietary fiber are called bifidus factor, which makes useful bacteria such as bifidobacteria and lactobacilli the most dominant in the intestine and suppresses the growth of harmful bacteria. It has been clarified that it is possible to suppress the production of spoilage products of harmful bacteria and also to suppress the intestinal absorption of ammonia by lowering the intestinal pH by the organic acid produced by useful bacteria (JP-A-2-222659).
(Japanese Patent Laid-Open No. 5-238945).

[0006] Conventionally, clinically against a decrease in immunity due to various diseases, a polysaccharide preparation such as glucan, a preparation using a bacterial cell, a bacterial cell component, etc. as a substance having an immunopotentiating ability, a vaccine , Cytokine preparations, etc. are used. However, these immunostimulants have been insufficient such as when they are effective only in a limited range and when they are hardly effective in the malnutrition state at the time of disease.

In addition to these, an immunostimulant containing a peptide obtained by enzymatically degrading whey protein as an active ingredient is disclosed (Japanese Patent Publication No. 6-80014). However, when the peptide of the present invention is administered as an active ingredient to a patient or the like, since most of the protein source ingested by the patient is whey protein, there is a bias in the nutritional state in terms of amino acid composition, which is a major problem for actual use. It was a constraint.

Therefore, a nutritional composition that can be used to enhance the immunocompetence of a patient whose immunity is reduced due to various diseases and is excellent in the amino acid composition as a protein source has been desired. .

[0009]

DISCLOSURE OF THE INVENTION The present inventors have conducted extensive studies in view of the above-mentioned prior art, and as a result, a peptide mixture derived from vegetable protein and milk protein, and lactulose and / or konjac flour partial degradation product By simultaneously blending as a nutrient source, it is possible to solve the above problems, that is, a liquid food containing the active ingredient as a nutrient source,
They have found that they are not only excellent as nutritional compositions, but also activate the immune system in vivo and are effective in the prevention and treatment of infectious diseases, etc., and completed the present invention.

The object of the present invention is to enable sufficient nutritional supplementation in liquid foods to be administered orally or enterally, to activate the immunity of the recipient, and to prevent and treat infectious diseases. It is to provide a new liquid food product that is possible.

[0011] Another object of the present invention is to provide a liquid food useful for recovering the decrease in the immunity caused by the administration of various diseases or drugs by the liquid food ingested as a meal.

[0012]

Means for Solving the Problems The present invention for solving the above-mentioned problems includes the following nitrogen source (A) and sugar (B), (A) nitrogen source: average of 30 to 70% (weight) in the nitrogen source. A plant protein hydrolyzate or a fraction thereof having a molecular weight of 1,000 or less, a milk protein hydrolyzate or a fraction thereof having an average molecular weight of 1,000 or less in a nitrogen source of 30 to 70% (by weight), or an amino acid content 25% (by weight) or less of crystalline amino acid in a nitrogen source, if necessary for adjustment, and

(B) Carbohydrate: The average molecular weight of the polysaccharide contained in 1 to 3 % (weight) of lactulose and 1 to 3 % (weight) of konjac flour in the composition is 2,000 to 15,000.
High antibody production containing 0 partial degradation product as active ingredient
Is an immunostimulating liquid food, which shows the amount .

Further, according to the present invention, the plant protein hydrolyzate or its fraction does not exhibit antigenicity and the aromatic amino acid content is 1.0% (by weight) or less of the total amino acid content. The substance or its fraction does not exhibit antigenicity, the free amino acid content is 20% (weight) or less, and the aromatic amino acid content is 1.0% (weight) or less of the total amino acid content, and Milk protein degradation product or fraction thereof, and plant protein degradation product or fraction thereof are 40 to 60%, respectively.
It is also preferable that the content is 40% by weight and 40-60% by weight.

Next, the present invention will be described in detail.

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION Any edible vegetable protein such as soybean protein and corn protein can be used as the vegetable protein raw material used in the immunostimulatory liquid food of the present invention. In addition, as a milk protein raw material, whole milk protein,
Illustrative examples of isolated milk proteins such as casein and albumin isolated from milk by known methods.

The nitrogen source used in the immunostimulatory liquid food of the present invention is obtained by hydrolyzing edible vegetable protein and milk protein with an acid or an enzyme by a known method, and has an average molecular weight of 1,000 or less. And a fractionated product obtained by a known separation method from the degradation product, and crystalline amino acid. Usually, these degradation products or fractions thereof are used alone, but the degradation products and fractions can also be used in combination.

The decomposed product of vegetable protein is obtained, for example, by the method described in JP-B-7-73507, does not exhibit antigenicity, and has an aromatic amino acid content of 1.0% of the total amino acid content.
(Weight) or less, or a fraction obtained by removing a high molecular weight fraction from a decomposition product obtained by hydrolysis by a known method (for example, decomposition with an acid) is desirable. Can also be used in the present invention.

A milk protein decomposed product is obtained, for example, by the method described in Japanese Patent Publication No. 7-73507.
An average molecular weight of 1,000 or less, no antigenicity, a free amino acid content of 20% or less, and an aromatic amino acid content of 1.0% or less of the total amino acid content, or a known method (for example, pepsin). It is desirable to use a fraction obtained by removing a high molecular weight fraction from a hydrolyzate obtained by hydrolysis (eg, decomposition by the method), and even a mixture thereof can be used in the present invention.

Decomposition products or fractions of vegetable protein and decomposition products or fractions of milk protein are 30 to 7 in the nitrogen source, respectively.
0% and 30-70%, especially 40-60% and 40-6
0% is desirable from the viewpoint of amino acid balance (that is, containing necessary amounts of various amino acids).

The crystalline amino acid used in combination with these decomposed products or fractions is 0 to 25% in the nitrogen source, and when the amino acid balance is insufficient even with the above-mentioned two kinds of decomposed products or fractions. In some cases, it may be added in order to adjust to the desired amino acid balance, and if the amino acid balance is sufficient due to the above-mentioned two types of degradation products or fractions, it is not necessary to add crystalline amino acid.

Lactulose used in the immunostimulatory liquid food of the present invention is produced by alkali isomerizing lactose by a known method, and can be used in any dosage form such as syrup, powder and granules. Since there are few products, those produced by the method described in Japanese Patent Publication No. 52-21063 are desirable. Lactulose is
It is incorporated in the final composition in a proportion of 1 to 10%, particularly preferably 1 to 3%.

The average molecular weight of the polysaccharide contained in the konjac flour used in the immunostimulatory liquid food of the present invention is 2,0.
The partial decomposition product of 00 to 15,000 (hereinafter sometimes referred to as konjac decomposition product) is a water-soluble dietary fiber,
It can be prepared by a known decomposition method and a known separation method. For example, it is desirable to manufacture it by the method described in JP-A-2-222659. The konjac decomposition product is 1 to 10% in the final composition, and particularly preferably 1
~ 3%.

Lactulose and konjac decomposition products are
Either one is blended, but it is desirable to blend both from the viewpoint of the immunostimulatory effect.

In addition to the above essential components, the immunostimulatory liquid food of the present invention contains lipids, sugars, vitamins and minerals as other nutritional components necessary for the liquid food, depending on the intended disease. , Can be blended.

For example, as the lipid, various well-known prepared oils and fats, oil and fat compositions, fatty acid compositions and the like, and as sugars, in addition to the above-mentioned lactulose and konjac decomposition products, various well-known sugars such as glucose, sugar, dextrose and starch. Can be used.

Furthermore, for example, as minerals, sodium chloride, potassium chloride, calcium chloride, magnesium sulfate, calcium glycerophosphate, iron citrate, etc., and as vitamins, vitamin A, vitamin B ₁ , vitamin B ₂ , vitamin B. ₆ , vitamin B ₁₂ , niacin, folic acid, vitamin C, vitamin D, vitamin E, vitamin K, calcium pantothenate, nicotinic acid amide,
Choline chloride or the like can be added.

Other various additives include guar gum, pectin, locust bingham, carrageenan, etc. as stabilizers, benzoic acid and its salts, sorbic acid and its salts, etc. as preservatives, thaumatin, stevia, saccharin as sweeteners. , Amino acid derivatives, lactitol, etc., and polyphenols, β-carotene, ascorbic acid derivatives, etc. can be added as antioxidants.
Furthermore, if necessary, known excipients, fillers, emulsifiers,
Fragrances, colorants, preservatives and the like can also be added.

The immunostimulatory liquid food of the present invention may be prepared by mixing the predetermined amounts of the above-mentioned components by a conventional method and processing them as they are, or by a conventional method into a liquid, powder, granule or the like.

In using the immunostimulatory liquid food of the present invention, it is possible to use it together with other drugs or the like which are required depending on the disease, and it is not necessary to consider side effects due to the combination.

The immunostimulatory liquid food of the present invention produced as described above has a good balance of amino acids as essential nutrients, good digestion and absorption due to a peptide nitrogen source, and excellent nutritional properties. In addition, simultaneous administration of lactulose and / or konjac hydrolyzate improves the intestinal environment and fecal properties, and at the same time, immunocompetence can be synergistically activated by the combined effect of these.

Further, according to the immunostimulatory liquid food of the present invention, it is possible to adjust the amino acid composition required by each disease or each patient.

Next, the present invention will be described in detail by showing test examples. Test Example 1 This test was conducted to examine the effect of the immunostimulatory liquid food of the present invention.

1) Preparation of feed The following 7 kinds of feed were prepared.

A liquid food prepared by the same method as in Example 1 except that the nitrogen source other than the feed amino acid to be administered to the first group (control group) was the protein before decomposition.

Feed to be administered to the second group A liquid food prepared by the same method as in Example 1.

Liquid food prepared by the same method as in Example 1 except that the nitrogen source other than the feed amino acid to be administered to the third group was a soybean protein decomposition product.

Liquid food prepared by the same method as in Example 1 except that casein degradation products were used as nitrogen sources other than feed amino acids to be administered to the fourth group.

Liquid food prepared by the same method as in Example 1 except that the feed nitrogen source to be administered to Group 5 was an amino acid mixture having the same amino acid composition as the composition obtained in Example 1.

Liquid food prepared by the same method as in Example 1 except that the feed lactulose and konjac hydrolyzate to be administered to Group 6 were replaced with starch.

Liquid food prepared by the same method as in Example 1, except that the feed lactulose to be administered to Group 7 was replaced with starch.

2) Test Method 42 8-week-old Balb / c female mice (purchased from Japan SLC) were divided into 7 groups of 6 mice each, and 2 mice were fed with the diet.
Raised for 5 days, then 5% sheep red blood cell suspension (saline)
0.5 ml was administered intraperitoneally. Further, each group was fed with the same feed for 5 days, and then the spleen was collected. The spleen is loosened with a stainless mesh and the resulting spleen cells are 10%
Suspended in RPMI-1640 culture medium containing fetal bovine serum, diluted with the culture medium at a rate of 5 × 10 ⁶ cells / ml, and the cell suspension was added to a 96-well culture plate at 0. 1 ml was dispensed. 37 in the presence of 5% CO ₂
Culturing at 24 ° C. for 24 hours, collecting the culture supernatant, and measuring the amount of antibody to sheep erythrocyte contained in the culture solution by the method of measuring anti-sheep erythrocyte antibody (Shinsei Chemistry Laboratory 12: Molecular Immunology 3,
56th to 58th pages, edited by The Japanese Biochemical Society, 1992)
The immunostimulatory effect was tested by calculating the average value of each group by measuring by.

The body weight of each group was measured at the start of breeding and after 30 days of breeding, the average value was calculated, and the state of growth was tested.

3) Test Results The results of this test are shown in Table 1. The antibody amount in Table 1 is shown as a numerical value when the control group is 100.

As is clear from Table 1, the antibody production performance of spleen cells of the mice fed with the test feed was the highest in the second group, and then the highest in the seventh group. The groups 3 and 4 also showed a slight increase, but the groups 5 and 6 showed almost no difference from the control group.

Regarding the growth of mice, the second group,
Group 7 was the best, followed by Group 6 and Group 4 and 5 had almost the same growth as the control group, whereas Group 3 mice were slightly poorer in growth. .

From the above results, it is possible to activate the immune system and to stimulate nutrition by using a plant protein hydrolyzate and a milk protein hydrolyzate as protein sources and ingesting a feed containing lactulose and / or konjac hydrolyzate. It is clear that it is also a good source. The tests were also carried out on the immunostimulatory liquid foods having other compositions, but almost the same results were obtained.

[0048]

[Table 1]

Test Example 2 This test was carried out in order to examine the ratio of the plant protein decomposed product and the milk protein decomposed product in the immunostimulating liquid food of the present invention.

1) Preparation of feed 7 kinds of feed were prepared in the same manner as in Example 1 except that the nitrogen sources other than amino acids were the plant protein decomposed product and the milk protein decomposed product in the ratios shown in Table 2. Prepared. Also,
The same feed as that administered to the control group of Test Example 1 was used as a control.

2) Test Method Forty eight-week-old Balb / c female mice (purchased from Japan SLC) were divided into eight groups of five mice each, and the antibody production amount was tested by the same method as in Test Example 1.

3) Test Results The results of this test are shown in Table 2. The antibody production amount in Table 2 is shown as a numerical value when the control group is 100.

As is clear from Table 2, the antibody productivity of spleen cells of the mice fed the test diet was the highest in the 4th to 6th groups, and the 3rd group and the 7th group were also the control groups. Although a certain increase was observed in comparison with, the antibody productivity in Group 2 and Group 8 was almost the same as that in the control group, and no difference was observed.

From the above results, plant protein degradation products and milk protein degradation products as protein sources were added to nitrogen sources in an amount of 3
It is clear that ingestion of the feed contained in the proportion of 0 to 70%, preferably 40 to 60% activates the immunity. The tests were also carried out on the immunostimulatory liquid foods having other compositions, but almost the same results were obtained.

[0055]

[Table 2]

Test Example 3 This test was conducted to examine the contents of lactulose and konjac degraded products in the immunostimulatory liquid food of the present invention.

1) Preparation of feed 4 By the same method as in Example 1, except that lactulose and konjac hydrolyzate were mixed in the proportions shown in Table 3.
Nine kinds of feeds were prepared. In addition, the same feed as that administered to the control group of Test Example 1 was used as a control.

2) Test method 150 8-week-old Balb / c female mice (purchased from Japan SLC) were divided into 50 groups of 3 mice each, and the antibody production was tested in the same manner as in Test Example 1.

3) Test Results The results of this test are shown in Table 3. The antibody production amount in Table 3 is shown as a numerical value when the control group is 100.

As is clear from Table 3, the amount of antibody produced by the spleen cells of the mice fed with the test feed was the highest in the range of 1.0 to 3.0% for both lactulose and the konjac degradation product, followed by lactulose, One of the decomposed products of konjac was 1.0 to 3.0% and the other was less than 1.0%, which was a high value in the feed group. In addition, it was a group of which one of lactulose or konjac hydrolyzate was 6.0% or more, which showed a high antibody production amount. In a group in which both lactulose and konjac hydrolyzate were less than 1.0%, a control group was used. It was almost the same.

From the above results, the lactulose and / or konjak decomposition product was ingested in a feed containing the composition in an amount of 1 to 10%, preferably 1 to 3%, thereby activating the immunity. It is clear. still,
The tests were also carried out on the immunostimulatory liquid foods having other compositions, and almost the same results were obtained.

[0062]

[Table 3]

Reference Example 1 The protein degradation product used in the present invention was prepared according to Japanese Examined Patent Publication No. 7-7350.
It was prepared in the following manner by the same method as in Example 1 described in Japanese Patent Publication No.

PH 8.0 with 10% sodium hydroxide
200 g of commercially available casein (manufactured by Sigma) in water adjusted to
Was dissolved at a concentration of 10%, sterilized by heating at 90 ° C. for 10 minutes, cooled to 45 ° C., 10 g of pancreatin F (manufactured by Amano Pharmaceutical Co., Ltd.), 2 g of protease N “Amano” (manufactured by Amano Pharmaceutical Co., Ltd.) and lactic acid bacteria extraction. Thing (20,000 per 1 g adjusted by the method described in JP-B-48-43878)
4 g of an extract having an activity unit) and added at 45 ° C. for 24 hours.
It was enzymatically hydrolyzed for an hour, inactivated by heating at 90 ° C. for 5 minutes, filtered to remove the precipitate, and freeze-dried to obtain about 170 g of a casein decomposition product.

As a result of measuring the average molecular weight with Sephadex G-25, the average molecular weight of the obtained degradation product was 1,000.
It was below.

Reference Example 2 Lactulose used in the present invention was prepared according to Patent No. 874,9.
It was prepared as follows by the same method as in Example 1 described in Japanese Patent Laid-Open No. 54-54.

100 kg of commercially available edible lactose (manufactured by Mirai)
Was dissolved in 200 kg of warm water heated to 90 ° C, and 540
g of sodium hydroxide dissolved in 15 kg of water,
Mix with an aqueous lactose solution and heat at 90 ° C for 5 minutes, then add about 3
Cooled to 0 ° C. Then, the obtained reaction liquid is passed through a cation exchange resin and an anion exchange resin to desalt and decolorize,
The mixture was concentrated to a solid content of 60 to 70%, and lactose that crystallized was filtered off three times to finally obtain about 38 kg of lactulose syrup having a solid content of 69%. This lactulose
500 g of lactulose syrup was prepared from the syrup by the same method as the example described in Japanese Patent No. 893,340.
Was freeze-dried with a shelf freeze dryer, and the obtained honeycomb-shaped dried product was crushed to obtain about 340 g of lactulose powder.

Reference Example 3 The konjac decomposition product used in the present invention was prepared as described in JP-A-2-22.
It was prepared as follows by the same method as in Example 1 described in Japanese Patent No. 2659.

67 g of cellulase A "Amano" (manufactured by Amano Pharmaceutical Co., Ltd.) was added to 80 l of a phosphate buffer (pH 6.5),
The mixture was heated to 40 ° C., 4.0 kg of commercially available konjac powder (manufactured by Shimizu Chemical Co., Ltd.) was added, and the mixture was stirred and dissolved. The mixed solution was kept at 40 ° C. for 4 hours to carry out an enzymatic reaction, The reaction mixture was heated to 100 ° C., kept at 100 ° C. for 10 minutes to stop the enzyme reaction, and then centrifuged at 6,000 × g, and the supernatant was cation exchange resin and anion exchange resin. Then, the solution was desalted, concentrated, and spray-dried to obtain about 1,250 g of a konjac decomposition product. The average molecular weight of this konjac hydrolyzate was measured by the gel filtration method (edited by Ikuzo Tsukutani et al., "Biochemical Experimental Method 11: Gel Filtration Method", 2nd Edition, Academic Publishing Center, 1987), 1
It was 5,000.

Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

[0071]

【Example】

Example 1 An immunostimulating liquid food having the following composition was produced by a conventional method.

Protein Casein Degradation Product 2.0 (g / 100ml) Soybean Protein Degradation Product 2.0 Isoleucine 0.020 Leucine 0.025 Lysine 0.010 Methionine 0.008 Phenylalanine 0.002 Threonine 0.008 Tryptophan 0.004 Valine 0.012 Arginine 0.015 Cystine 0.005 Taurine 0.015 Lipid Soybean oil 1.0 Coconut oil 1.0 Fish oil 0.5 Sugar Starch 13.0 Lactulose 1.5 Konjac Degradation Product 2.0 Vitamin A Vitamin A 0.25 (mg / 100ml) Vitamin B ₁ Nitrate 0.16 Vitamin B ₂ 0.15 Vitamin B ₆ Hydrochloride 0.30 Vitamin B ₁₂ 0.0003 Vitamin C 6.0 Vitamin D 25.0 Vitamin E 1.2 Niacin 2.0 Folic acid 0.025 Calcium pantothenate 0.55 Minerals Sodium chloride 55 Potassium chloride 100 Magnesium sulfate 45 Calcium glycerophosphate 80 Sodium iron citrate succinate 6.0

The casein hydrolyzate and soybean protein hydrolyzate were decomposed by the same method as in Reference Example 1, and the lactulose and konjac hydrolyzate were the same as those in Reference Example 2 and Reference Example 3, respectively. Using the lactulose powder and konjac decomposition product obtained by the manufacturing method,
Others used were commercial products.

Example 2 The whole milk protein hydrolyzate was used in an amount of 2.5 g / 100 ml in place of the casein hydrolyzate, and the corn protein hydrolyzate was used in an amount of 1.
An immunostimulatory liquid food was produced by the same method as in Example 1 except that the amount was 5 g / 100 ml.

Example 3 Immunostimulation was carried out in the same manner as in Example 1 except that the corn protein degradation product was mixed in the amount of 2.5 g / 100 ml in place of the soybean protein degradation product, and that no crystalline amino acid was added. A liquid food was produced.

Example 4 The blending ratio of lactulose was 2.5 g / 100 ml, and the blending ratio of konjac degraded product was 1.0 g /
An immunostimulatory liquid food was produced by the same method as in Example 3, except that the amount was 100 ml.

Example 5 An immunostimulatory liquid food was produced by the same method as in Example 1 except that lactulose was mixed in a proportion of 2.0 g / 100 ml and that the decomposition product of konjac was not mixed.

[0078]

INDUSTRIAL APPLICABILITY As described above in detail, the present invention is a liquid food which is orally or enterally ingested, which is capable of nutritional supplementation, activates the immunity of the recipient, and causes infectious diseases. The present invention relates to a novel liquid food that is effective in the prevention and treatment of the above, and the effects exhibited by the present invention are as follows. 1) By ingesting it as a meal, it is possible to sufficiently supplement nutritional components, and it is possible to remarkably recover the decrease in immunity caused by the administration of various diseases or drugs. 2) It is possible to arbitrarily adjust the nutritional components necessary for various diseases or individuals, and it is possible to eliminate the bias in the nutrition that is taken.

─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yasuhiro Takeda 5-1-83 Higashihara, Zama City, Kanagawa Prefecture Food Research Institute, Morinaga Milk Industry Co., Ltd. (72) Keiko Takeda 5-1-83 Higashihara, Zama City, Kanagawa Prefecture Morinaga Milk Industry Co., Ltd., Research Institute of Nutrition Science (72) Inventor Yasushi Kawaguchi 5-1-8 Higashihara, Zama City, Kanagawa Prefecture Morinaga Milk Co., Ltd. (72) Inventor Hirohiko Nakamura 5-1, Higashihara, Zama City, Kanagawa Prefecture -83 Morinaga Milk Industry Co., Ltd. Nutritional Science Research Institute (72) Inventor Atsushi Furuya 5-183 Higashihara, Zama City, Kanagawa Prefecture Food Research Institute, Morinaga Milk Industry Co., Ltd. (56) Reference JP-A-7-255398 (JP) , a) JP flat 2-265458 (JP, a) JP flat 5-304929 (JP, a) Tokuoyake flat 6-80014 (JP, B2) (58 ) investigated the field (Int.Cl. ^7, DB ) A23L 1/29 - 1/308 A61K 38/02 A61K 38/56

Claims (4)

(57) [Claims] 1. The following nitrogen source (A) and sugar (B),
(A) Nitrogen source: 30 to 70% (by weight) of the nitrogen source, a plant protein degradation product having an average molecular weight of 1,000 or less, or a fraction thereof, 30 to 70% (by weight) of the nitrogen source having an average molecular weight of 1 Milk protein hydrolyzate or fractionated product thereof of 2,000 or less, crystalline amino acids of 25% (weight) or less in a nitrogen source if necessary for adjusting the amino acid content, and (B) sugar: 1 in the composition ~ 3 % (by weight) lactulose and 1
An immunostimulatory liquid food showing a high antibody production amount, which contains a partially decomposed product having an average molecular weight of 2,000 to 15,000 of the polysaccharide contained in 3 % (by weight) of konjac flour as an active ingredient. 2. The immunostimulatory fluid according to claim 1, wherein the plant protein hydrolyzate or its fraction does not exhibit antigenicity and the aromatic amino acid content is 1.0% (weight) or less of the total amino acid content. Food. 3. The milk protein hydrolyzate or its fraction does not exhibit antigenicity, has a free amino acid content of 20% (by weight) or less, and has an aromatic amino acid content of 1.0% of the total amino acid content.
(Weight) The immunostimulatory liquid food according to claim 1, which is not more than (weight). 4. A milk protein hydrolyzate or a fraction thereof, and a plant protein hydrolyzate or a fraction thereof are 40 to 60, respectively.
The immunostimulatory liquid food according to any one of claims 1 to 3, which is contained in a ratio of% (weight) and 40 to 60% (weight).