JP6346558B2 - Food and drink with excellent moisture absorption - Google Patents

Description

  The present invention relates to a food / beverage composition useful for hydration with increased water absorption, particularly water absorption and gastric emptying rate.

  A variety of beverages are marketed to prevent dehydration and heat stroke due to heavy sweating during sports practice and competition in hot weather, heavy work at construction sites, and factory labor at high temperatures such as steel and metallurgy. .

  In order to improve performance in sports and to prevent heat stroke in high-temperature work, it is necessary to efficiently release (heat release) heat generated by sports or the like to the outside of the body. Since this heat release is performed as the skin blood flow rate and the amount of sweating increase, water must be efficiently replenished to quickly recover the lost body fluid volume. For that purpose, it is necessary to increase the water absorption rate in the intestinal tract, and a drink for hydration is effective.

  Here, as a function required for a beverage for hydration, it is important not only to increase the rate of water absorption in the intestine but also to increase the rate of gastric emptying. For example, when exercising immediately after ingesting a beverage with a slow gastric emptying rate, it has been reported that stomach sag, getp and flank pain are likely to occur (Non-patent Document 1). Also, when a beverage with a very slow gastric emptying rate is ingested, even if water absorption in the small intestine is fast, the overall water absorption rate after oral ingestion is slowed accordingly.

  Sports drinks are a type of soft drink intended to replenish carbohydrates consumed by sports, replenish water and electrolytes lost by sweating. The higher the amount of carbohydrates supplied, the more advantageous in terms of effective use of energy in sports (competition). On the other hand, it is also known that the higher the amount of carbohydrate supplemented, the slower the gastric emptying rate, and the carbohydrate concentration is set taking into account both factors. In addition, rapid water absorption is also required for improving performance in sports and preventing heat stroke. However, commercially available sports drinks basically require palatability such as mouthfeel, so that the sodium concentration is set lower, and the moisture absorption rate is not always sufficient. According to a test using rats, it has been reported that in a commercially available sports drink, water absorption in the small intestine is inferior to oral rehydration solution (Non-patent Document 2), and there is room for improvement.

  On the other hand, there is an oral rehydration solution (ORS) as a drink for the treatment of dehydration. This ORS is a beverage developed for the treatment of cholera that causes secretory diarrhea that causes a massive loss of sodium. Later, ORS was changed in sodium concentration to respond to infectious gastroenteritis causing non-secretory diarrhea with less sodium loss. The components and composition of ORS are determined by WHO (Non-patent Document 3), American Academy of Pediatrics (AAP) guidelines (Non-patent Document 4), and the like. ORS contains almost the same components as commercially available sports drinks, but the concentration of each component is different. At the time of pathological dehydration accompanied by vomiting and diarrhea, not only water but also a lot of electrolyte is lost, so ORS has a higher sodium concentration than sports drinks. Although oral rehydration fluid is excellent in water absorption, it is designed for dehydration with a large amount of sodium loss such as diarrhea and vomiting, and has an optimal composition for hydration in sports and daily life. Absent. In addition, since the sodium concentration is high, there are problems such as salty taste and difficulty in drinking.

  In recent years, various nutritional components including branched chain amino acids have been added to sports drinks in order to add useful physiological functions. In addition, recent research has shown that ingestion of dairy products with high-quality protein during and after exercise can promote the synthesis of albumin with a water retention effect and is effective for body fluid management. It has been reported. Therefore, it is considered that by blending protein sources such as amino acids and peptides, it is possible to develop a sports drink that has an effect of retaining not only the moisture absorption rate but also moisture in the body.

  However, in general, when a large amount of nutrients such as carbohydrates and amino acids are added, the osmotic pressure increases accordingly, the water absorption rate in the intestinal tract and the gastric emptying rate decrease, and as a result, the water absorption rate into the body The problem of slowing down.

  As a drink aiming at realization of both the hydration effect and the nutritional supplement effect such as amino acids, there is an isotonic or hypotonic sports drink using trehalose (Patent Document 1). In Patent Document 1, there is a description that trehalose promotes relatively large water uptake. However, trehalose has not been shown to be superior to other carbohydrates in water absorption. In addition, actual water absorption has not been compared or examined.

  As a drink aiming at increasing the gastric emptying speed, there is a drink (patent document 2) containing a highly branched cyclic dextrin. In this patent document 2, what is classified as an ergonomic sports drink whose primary purpose is to replenish high-concentration carbohydrates, not a conditioning sports drink whose primary purpose is to absorb moisture It is targeted. General ergonomic sports drinks contain a large amount of carbohydrates and have high osmotic pressure, which reduces the gastric emptying rate. Adjust and solve the problem. However, no consideration has been given to water absorption in the intestinal tract, and in order to enhance the hydration effect, it is necessary to increase the water absorption rate in the intestinal tract.

  The effects of adding amino acids and peptides to beverages on water absorption have been studied so far, but the effects are limited to pathological dehydration such as diarrhea and are limited. It is a thing. Regarding amino acids, some reports have been made on water absorbability when blended into oral rehydration solutions and the like. For example, Non-Patent Document 5 examined the effects of glycine in oral rehydration using a cholera toxin-induced diarrhea rat model, but reported that no efficacy was found in terms of water absorption and sodium absorption. There is. In addition, in an examination using a cholera toxin-induced diarrhea rabbit model, there is a report that an oral rehydration solution containing glutamine showed higher water and sodium absorption than WHO oral rehydration solution (Non-patent Document 6). These are all models of diarrhea and are considered to be different from dynamics in sports or daily life. It is also known that some amino acids have an adverse effect on moisture absorption. For example, Non-Patent Document 7 showed water secretion from the intestinal tract when physiological saline containing 5 to 40 mM arginine was administered. In addition, physiological saline containing 5 mM or 15 mM lysine was found to absorb water from the intestinal tract, but 40 mM reported water secretion.

  As described above, there is no known food or drink that can simultaneously achieve a high level of water supply (water absorption) and amino acid or peptide supply.

Japanese National Patent Publication No. 10-508744 JP 2003-169642 A

B. T. Plunkett et al., Med. Sci.Sports Exer., 31, 1169-1175, 1999. D. Nishinaka et al., Pediatrics. International, 46, 315-321, 2004. WHO, ORAL REHYDRATION SALTS Production of the new ORS, 2006. Use of Oral Fluid Therapy and Posttreatment Feeding Following Enteritis in Children in a Developed Country PEDIATRICS Vol. 75 No. 2 February pp. 358-361, 1985. R.M.Cunha Ferreira et al., Acta Paediatr., 46-50, 81 (1), 1992. A.C.Silvia et al., J. Pediatr.Gastroenterol.Nutr., 26 (5), 513-519, 1998. J.E.Hegarty et al., Gut, 22 (2), 108-113, 1981.

  This invention makes it a subject to provide the food-drinks composition useful for the water supply which raised the water | moisture-content absorptivity.

As a result of intensive studies to solve the above problems, the inventors of the present invention contain a protein hydrolyzate such as whey peptide and / or a specific amino acid together with a saccharide and an electrolyte, and an osmotic pressure of 40 to 250 mOsm. The present inventors have found that a food / beverage product composition of about / kg H ₂ O remarkably enhances water absorption in the intestinal tract, thereby completing the present invention.

  That is, the present invention includes the following.

[1] A food and beverage composition containing a protein hydrolyzate and / or amino acid, a saccharide, and an electrolyte and having an osmotic pressure of 40 to 250 mOsm / kg H ₂ O.

[2] The food / beverage product composition of [1] above, comprising 0.25 to 7.5% by weight of a protein hydrolyzate.

[3] The food or beverage composition according to the above [1] or [2], comprising 0.5 to 3.0% by weight of saccharide and 10 to 30 mM sodium.

[4] The food or beverage composition according to the above [1] to [3], wherein the osmotic pressure is 50 to 200 mOsm / kg H ₂ O.

[5] The food and beverage composition according to the above [4], wherein the protein hydrolyzate is at least one selected from the group consisting of a whey peptide, a casein peptide, and a soybean peptide.

[6] The food or beverage composition according to the above [1] to [5], wherein the amino acid is at least one selected from the group consisting of lysine, arginine, glycine, alanine, glutamic acid, leucine, isoleucine, and valine.

[7] The food and beverage composition according to the above [1] to [6], wherein the saccharide includes glucose and / or a saccharide containing glucose as a constituent monosaccharide.

[8] The food or beverage composition according to the above [1] to [7], wherein the electrolyte contains sodium, potassium, calcium, and magnesium.

[9] The food or beverage composition according to the above [1] to [8], further comprising citric acid.

[10] The food and beverage composition according to the above [1] to [9] for hydration.

[11] A premix composition containing a protein hydrolyzate and / or amino acid, a carbohydrate, and an electrolyte for preparing the food and beverage composition according to the above [1] to [10].

[12] The premix composition of [11] above, comprising 0.06 to 12 g of carbohydrate and 0.1 to 12 mmol of sodium per 1 g of protein hydrolyzate and / or amino acid.

[13] The premix composition according to [11] or [12], wherein the protein hydrolyzate is at least one selected from the group consisting of a whey peptide, a casein peptide, and a soybean peptide.

[14] The premix composition according to [11] to [13] above, wherein the electrolyte contains sodium, potassium, calcium, and magnesium.

[15] The premix composition according to [11] to [14], wherein the saccharide includes glucose and / or a saccharide containing glucose as a constituent monosaccharide.

[16] The premix composition according to any of [11] to [15], further including citric acid.

  In addition, the present inventors also have a food and drink containing a specific amino acid and / or whey peptide (whey peptide), carbohydrate, and electrolyte that can enhance water absorption in the intestinal tract and increase the gastric emptying rate. I found it.

  That is, the present invention also includes the following.

[A] A beverage excellent in moisture absorption, comprising amino acids and / or whey peptides, sugars, and electrolytes.

[B] The beverage excellent in water absorption according to [A], wherein the amino acid contains at least one selected from lysine, arginine, glycine, alanine, glutamic acid, leucine, isoleucine, and valine.

[C] The beverage excellent in water absorbability according to [A] to [B], wherein the amino acid contains lysine and / or alanine.

[D] The beverage having excellent water absorbability according to [A], wherein the whey peptide is a whey enzymatic degradation product.

[E] The beverage excellent in water absorption as described in [A] above, wherein the sugar is trehalose and / or glucose.

[F] The beverage excellent in water absorption according to [A], wherein the electrolyte is sodium, potassium, calcium, or magnesium.

  ADVANTAGE OF THE INVENTION According to this invention, the food / beverage products with the high water | moisture-content absorptive effect which raised water | moisture-content absorptivity, Preferably water | moisture-content absorptivity and stomach discharge | emission rate can be provided.

  This specification includes the contents of Japanese Patent Application No. 2012-052776 which is the basis of the priority claim of the present application.

It is a schematic diagram of a rat small intestine perfusion test. It is the graph which showed the average water absorption rate of each drink in a small intestine by the average value + standard deviation. Each group is n = 3. In the graph, O: Aqua support (Meiji), H: Hypotonic beverage, Val: Beverin combination beverage, Leu: Leucine combination beverage, Ile: Isoleucine combination beverage, Gly: Glycine combination beverage, Ala: Alanine combination beverage, Glu : Glutamic acid-containing beverage, Asp: aspartic acid-containing beverage, Lys: lysine-containing beverage, Arg: arginine-containing beverage. * Indicates that there is a significant difference compared to O (aqua support) (p <0.05). It is the graph which showed the average water absorption rate of each drink in a small intestine by the average value + standard deviation. Each group is n = 4. In the graph, S: Sports drink, O: Aqua support (Meiji), H: Hypotonic drink, P: Peptide drink. It shows that there is a significant difference between different letters (a, b) (p <0.05). It is the graph which showed the hematocrit value (%) in the rat blood in a small intestine perfusion test by the average value + standard deviation. Each group is n = 4. In the graph, S: Sports drink, O: Aqua support (Meiji), H: Hypotonic drink, P: Peptide drink. It shows that there is a significant difference between different letters (a, b) (p <0.05). It is the graph which showed the gastric emptying rate in 5 minutes after administration of each drink with the average value + standard deviation. Each group is n = 3-4. In the graph, C: a commercially available highly branched cyclic dextrin-containing beverage, Lys: a lysine-containing beverage, Ala: an alanine-containing beverage, P: a peptide-containing beverage, S: a commercially available sports beverage, and O: a commercially available oral rehydration solution. It is a graph which shows the sodium concentration of a drink, and a water absorptivity. Numerical values are shown as mean value + standard deviation. Each group is n = 5. Dunnett's test using OS-1 as a control group was performed. * Represents p <0.05, and ** represents p <0.01. It is a graph which shows the blood hematocrit value measured in the small intestine perfusion test using the peptide mixing | blending drink of different sodium concentration. Numerical values are shown as mean value + standard deviation. Each group is n = 5. Dunnett's test using OS-1 as a control group was performed. * Represents p <0.05, and ** represents p <0.01. It is a graph which shows the relationship between a whey peptide density | concentration and an average water absorption rate. All numerical values are shown as mean value + standard error. Each group is n = 4-6. Steel was tested using a hypotonic solvent (peptide 0%) as a control beverage. The significance level was 5%. It is a graph which shows the relationship between the kind of peptide mixture, and an average water | moisture-content rate of absorption. All numerical values are shown as mean value + standard error. Each group is n = 4-6. Tukey-kramer test was performed among 4 groups of beverages containing peptide mixture. The significance level was 5%. It is a graph which shows the relationship between a carbohydrate concentration and a water absorptivity. All numerical values are shown as mean ± standard error. Each group is n = 4. Tukey-kramer test was performed among 4 groups. The significance level was 5%. It shows that there is a significant difference between different letters (a, b). It is the graph which compared the effect with respect to the water | moisture-content absorptivity of a whey peptide and a whey protein. WPI represents whey protein. Numerical values are shown as mean value + standard error. Each group is n = 4. Steel-Dwass test was performed among 4 groups of beverages containing peptide mixture. The significance level was 5%.

  Hereinafter, the present invention will be described in detail, but the present invention is not limited to the individual forms described below.

  The present invention relates to a food / beverage composition (beverage composition or food composition) containing a protein hydrolyzate and / or amino acid, a saccharide, and an electrolyte. The food-drinks composition which concerns on this invention shows the outstanding water absorptivity from an intestinal tract.

  In one embodiment, the food and beverage composition according to the present invention contains at least one amino acid in addition to the saccharide and the electrolyte. Although the food-drinks composition which concerns on this invention is not limited to the following, it contains 10-150 mM, Preferably it is 10-50 mM, More preferably, it contains 20-30 mM amino acid. Especially the food-drinks composition excellent in the water | moisture-content absorptivity of this invention contains a specific amino acid, It is characterized by the above-mentioned. Examples of amino acids included in the food and drink composition of the present invention include lysine, arginine, glycine, alanine, glutamic acid, leucine, isoleucine, and valine. The food / beverage composition of the present invention preferably contains at least one selected from the group consisting of lysine, arginine, glycine, alanine, glutamic acid, leucine, isoleucine, and valine. These amino acids may be natural products or synthetic products, and may be a simple substance or a mixture of these amino acids. When these amino acids are added, not only free amino acids but also sodium salts, hydrochlorides, acetates and the like of these amino acids may be used. In the food / beverage product composition excellent in water absorbability of the present invention, as shown in Examples described later, it is particularly preferable to add lysine and / or alanine from the viewpoint of increasing water absorbability. Furthermore, since lysine has the effect of increasing sugar metabolism and lipid metabolism, it is useful in terms of anti-fatigue effect in addition to enhancing the water absorption of the present invention, and alanine is a glucagon that promotes glycogen degradation. Is known to be secreted, and is also useful for energy supply during exercise.

  In another embodiment, the food and beverage composition according to the present invention contains a protein hydrolyzate in addition to a saccharide and an electrolyte. The food / beverage composition of the present invention may contain an amino acid in addition to the sugar, the electrolyte, and the protein hydrolyzate. In the present invention, the term “protein hydrolyzate” means a peptide mixture obtained by hydrolyzing a protein mainly into an oligopeptide (a peptide having a length of 10 amino acids or less, preferably a dipeptide and / or a tripeptide) with a hydrolase. To do. The protein hydrolyzate used in the food and drink composition according to the present invention is a peptide product that is a food additive, for example, a milk-derived peptide such as whey peptide (whey peptide) and casein peptide, soy peptide, collagen peptide, It may be a milk peptide, egg peptide, or a combination thereof, and is preferably at least one selected from the group consisting of whey peptide, casein peptide, and soybean peptide. The protein hydrolyzate used in the food / beverage composition according to the present invention may have an average molecular weight of 1500 or less, preferably 1200 or less, for example 1100 or less. The beverage of the present invention contains a protein hydrolyzate, preferably 0.25 to 7.5% by weight, more preferably 0.3 to 6% by weight, particularly preferably 1.0 to 3.0% by weight. The protein hydrolyzate used for the food and drink composition according to the present invention can be prepared by hydrolyzing food-derived protein with protease. In one Embodiment, the food-drinks composition excellent in the water | moisture-content absorptivity of this invention contains a whey peptide, It is characterized by the above-mentioned. The whey peptide of the present invention includes a group consisting of whey, whey protein isolate (WPI), whey protein concentrate (WPC), β-lactoglobulin, α-lactalbumin, bovine lactoferrin and milk protein concentrate (MPC). An enzyme (hydrolyzate) degradation product of milk protein selected from the above can be mentioned. In the food / beverage composition excellent in water absorption of the present invention, if it is a whey peptide, it can be used without particular limitation, but the ratio of dimer to tetramer whey peptide with good digestion and absorption is high, and as an added value It is also preferable to employ a whey peptide having an anti-inflammatory action.

  The food / beverage composition according to the present invention is not limited to one or more carbohydrates, but is, for example, 0.1% to 4.0%, preferably 0.5 to 3.0% by weight, more preferably 0.5 to 2.5% by weight. More preferably, it contains 0.5 to 1.0% by weight. The saccharide used in the food and drink composition according to the present invention may be a monosaccharide such as glucose, a disaccharide such as trehalose, a polysaccharide, or the like. Examples of such carbohydrates include reducing sugars such as glucose, sucrose, fructose, and maltose, non-reducing sugars such as trehalose, erythritol, maltitol, palatinose, and xylitol, dextrins, and the like. Carbohydrates (disaccharides such as trehalose, sucrose, and palatinose, and polysaccharides such as dextrin) contained as constituent monosaccharides are more preferred. Glucose is preferable from the viewpoint of having the advantage of promoting absorption of sodium ions in the small intestine. In addition, carbohydrates containing glucose such as trehalose are suitable in the same manner as glucose because they are decomposed and absorbed as glucose by enzymes such as trehalase expressed in the small intestine. Trehalose is a non-reducing saccharide, and therefore, it is suitable from the viewpoint of the suitability for producing a food / beverage composition composition, etc. even when it is blended with an amino acid or peptide and sterilized by heating without causing Maillard reaction.

  The food / beverage composition according to the present invention is characterized by containing an electrolyte. Examples of the electrolyte used in the food and beverage composition according to the present invention include, but are not limited to, calcium, potassium, magnesium, sodium, copper, iron, manganese, zinc, selenium, and whey mineral. The food / beverage composition according to the present invention ionizes at least one of sodium, potassium, calcium, magnesium and the like as an electrolyte in order to efficiently absorb an electrolyte component lost by dehydration and sweating from the intestinal tract by oral intake. In particular, it is more preferable to contain sodium, potassium, calcium, and magnesium as ions. The food and drink composition according to the present invention preferably contains sodium, for example, at 10 to 30 mM, preferably 10 mM to 20 mM. In a preferred embodiment of the beverage according to the present invention, it may contain 0.5-3.0% by weight of saccharide and 10-30 mM (preferably 10 mM-20 mM) sodium.

  In the food and beverage composition according to the present invention, food additives such as citric acid, lactic acid, malic acid, tartaric acid, phosphoric acid, and acetic acid, natural products such as lemon, and the like can be further used as a pH adjuster. The food / beverage composition excellent in moisture absorption of the present invention uses these pH adjusters to set its pH to 3-6, preferably 3-5, so that it can be heated and stored in its production. A refreshing sensation can be obtained without deteriorating the flavor or when it is contained in the oral cavity, and the palatability can be improved. The food / beverage composition according to the present invention preferably further contains citric acid, for example, 0.5 to 5.0% by weight, preferably 1.0 to 3.0% by weight of citric acid.

  Furthermore, in the present invention, vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin K, biotin, folic acid, pantothenic acid, nicotinic acids, etc. are used as vitamins. Can do. These vitamins are involved in various metabolisms such as sugar metabolism, lipid metabolism, and amino acid metabolism. In particular, vitamin B1 and its derivatives are related to sugar metabolism as a glycolytic coenzyme, and can be expected to efficiently convert carbohydrates contained in foods and drinks into energy.

  The food / beverage composition excellent in water absorption of the present invention has a colorant that is usually used in the production of food / beverage products as necessary, as long as the water absorption and gastric emptying rate are not adversely affected. , Flavoring agents, preservatives, fungicides, antioxidants, emulsifiers, gelling agents and the like can be blended. These components may be used in combination of two or more.

  The food / beverage composition according to the present invention typically has a water content of 80% by weight or more of the total amount, preferably 90% by weight or more, more preferably 95% by weight or more. The amount of water referred to here includes the amount of water constituting ice, jelly, etc., in addition to liquid water in the food and beverage composition. The food / beverage composition according to the present invention may be a liquid (aqueous solution, colloidal solution, suspension, etc.) or a solid or semisolid (eg, jelly, ice, sherbet) such as a gelled product, a frozen product or a semi-frozen product Etc.), or a combination of two or more thereof. The water content of the food / beverage product composition according to the present invention can be calculated from the weight ratio of the raw materials. The food / beverage composition according to the present invention may be in any form that is drinkable, such as liquid or semi-solid. The food / beverage composition excellent in moisture absorption according to the present invention includes beverages (drinks) such as acidic soft drinks, nutrient-fortified beverages, specified health food beverages, and lactic acid bacteria beverages, and confectionery products such as solid jelly and ice confectionery. It may be formulated as

The food / beverage composition excellent in water absorption according to the present invention is more hypotonic than the physiological osmotic pressure of 285 mOsm / kg H ₂ O. It is an important factor for absorption. On the other hand, the food / beverage composition excellent in water absorption of the present invention also contains an appropriate amount of electrolyte and carbohydrate, which is important for more quickly absorbing water and electrolyte from the intestinal tract. Is a factor. If the osmotic pressure decreases because the electrolyte and sugar contents are too low, it becomes difficult to absorb moisture and electrolytes from the intestinal tract, and their absorption rate is suppressed. Therefore, in order to effectively absorb water and electrolytes into the intestinal tract, it is necessary to consider the existence of an optimal osmotic pressure range and the influence of the above-described factors. At this time, for example, the range of osmotic pressure is preferably 40 to 250 mOsm / kg H ₂ O. The food or drink composition according to the present invention preferably has an osmotic pressure of 40 to 250 mOsm / kg H ₂ O, more preferably 50 to 220 mOsm / kg H ₂ O, and 50 to 200 mOsm / further preferably kg H ₂ O, it is also preferred, for example, _{50~150 mOsm / kg H 2 O,} 50~100 mOsm / kg H 2 O or 45~95 mOsm / kg H ₂ O. The osmotic pressure of the food / beverage product composition according to the present invention is preferably measured by the freezing point depression method. This osmotic pressure can be measured, for example, by the freezing point depression method by the overcooling method using an osmotic pressure analyzer OM-6060 (Arkray Co., Ltd.). When the food / beverage product composition according to the present invention is a frozen or semi-frozen product, an osmotic pressure may be measured after thawing, assuming that it is after ingestion. Similarly, when the food / beverage product composition according to the present invention is a gelled product, the osmotic pressure may be measured after crushing to an appropriate size, assuming after ingestion.

  The food-drinks composition which concerns on this invention has the outstanding water absorptivity. The food / beverage composition according to the present invention also exhibits a good gastric emptying rate. The water absorption in the food / beverage composition according to the present invention can be evaluated using a rat small intestine perfusion test well known to those skilled in the art. The details of the rat small intestine perfusion test may be referred to the description of Examples below. The food and drink composition according to the present invention is not limited, but, for example, in the rat small intestine perfusion test, it has an average water absorption rate of 180 μL / min to 500 μL / min, more preferably 200 to 400 μL / min. Can show. Therefore, the food / beverage composition according to the present invention is suitable for hydration.

  The food-drinks composition which concerns on this invention can be prepared with a manufacturing method well-known to those skilled in the art. The food-drinks composition which concerns on this invention can also be prepared by melt | dissolving a premix composition in aqueous solvent (distilled water etc.). The food / beverage composition according to the present invention may be prepared by processing a premix composition dissolved in an aqueous solvent into a form capable of releasing moisture upon ingestion, for example, frozen or semi-frozen, or It can also be prepared by adding a gelling agent such as agar or protein to form a gel. The premix composition in the present invention can dissolve a mixture of the above protein hydrolyzate and / or amino acid, saccharide and electrolyte, which are components of the food and beverage composition according to the present invention, in an aqueous solvent. It is a composition contained in various forms. The details of the protein hydrolyzate, amino acid, carbohydrate, electrolyte, and other components are as described above for the food and beverage composition according to the present invention. The present invention also relates to such premix compositions. The premix composition according to the present invention is preferably 0.06 to 12 g (more preferably 0.1 to 8 g) of carbohydrate and 0.1 to 12 mmol (more preferably) per 1 g of protein hydrolyzate and / or amino acid. 0.2-7 mmol) of sodium.

  The premix composition according to the present invention is a food and drink according to the present invention, such as the above-mentioned food additives and preservatives, in addition to the protein hydrolyzate and / or amino acid, saccharide, and electrolyte. Other components may also be included. For example, the premix composition according to the present invention may contain citric acid. The premix composition according to the present invention may be in any form such as a solid, crushed material, granule, powder, concentrated liquid, semi-solid such as jelly, gel and the like. The premix composition according to the present invention can be formulated by any formulation method known to those skilled in the art by mixing the components.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited by this. In Examples, “%” indicates “% by weight” unless otherwise specified.

[Example 1] Examination of amino acids and water absorbability When each amino acid was blended (added) into a beverage, the effect on water absorbency was examined by a predetermined test system. This test system is a rat small intestine perfusion test, and has been established as an evaluation system for water absorption of beverages in the small intestine.

Beverages shown in Table 1 were used for this test. The hypotonic beverage was prepared as an aqueous solution so as to have the composition shown in Table 1. In Table 1, the sugar contained in the hypotonic beverage and the amino acid-containing beverage is trehalose. For amino acid-containing beverages, valine, leucine, isoleucine, glycine, alanine, glutamic acid, aspartic acid, arginine, and lysine (9 types) are added to each hypotonic beverage at a concentration of 25 mmol / L. And is hypotonic. The control group is a commercially available oral rehydration solution (Aqua Support, manufactured by Meiji Co., Ltd.) and a hypotonic beverage (a beverage having a composition obtained by removing amino acids from an amino acid-containing beverage). Each beverage was blended with 20 mg / L of phenol sulfonephthalein (PSP) as a non-absorbable internal standard substance.

  The method of the rat small intestine perfusion test is as follows. Seven-week-old male SD rats were purchased and acclimatized for over a week, and then fasted overnight from the day before the actual oral administration test. The test was started after 1 hour or more had elapsed after urethane was subcutaneously administered to rats at 1.4 g / kg. A schematic diagram of the rat small intestine perfusion test is shown in FIG. The rat was held on an electric mat, and the abdomen of the rat was sterilized with an Osban disinfectant and then opened at the midline. An incision was made about 1 cm from the pyloric part of the duodenum, a catheter for infusion of the perfusate was inserted, ligated and fixed. A catheter for collecting the perfusate was inserted into the end of the ileum and ligated and fixed. 30 mL of each test solution was slowly and manually injected from the syringe to wash the small intestine. The test solution was injected by a syringe pump at a rate of 0.5 mL / min and perfused. After equilibration at 1 hour, the perfusate from the terminal ileum was collected for 30 minutes. A portion of the aortic blood was EDTA-treated and used for measuring hematocrit, erythrocyte count, etc. with a blood cell analyzer.

  The average moisture absorption rate is measured as follows. After adding an aqueous NaOH solution to the beverage before perfusion and the collected perfusate, the absorbance at 560 nm was measured to quantify the PSP concentration. The average moisture absorption rate was calculated according to the following formula.

Average moisture absorption rate (μL / min) = V × (1−Pi / P) × 1000
V: Injection rate (mL / min)
Pi: PSP concentration (mg / L) of beverage before test (before perfusion)
P: PSP concentration of the collected perfusate (mg / L)
The numerical value obtained by this test was expressed as an average value + standard deviation. In this statistical analysis, it was confirmed that equidispersibility could be assumed by Bartlett's test, and Dunnett's test was used with the oral rehydration fluid intake group as the control group. In both tests, the significance level was 5% on both sides. For these tests, StatLight # 04 multi-group comparison (Yukmus Co., Ltd.) was used.

  The average value of the average water absorption rate of each beverage in the small intestine is shown in FIG. Among the amino acids of the present invention examined in this test (9 types), the amino acid-containing beverages containing other than aspartic acid tend to have a faster water absorption rate than the hypotonic beverages used as solvents (control). Indicated. And among these amino acids, the water absorption rate of alanine and lysine was particularly fast, and showed a significant numerical value as compared with oral rehydration solution. With regard to arginine and lysine, it has been reported that water secretion from the intestinal tract is promoted and water absorption is suppressed, but under the conditions of this low osmotic pressure, water absorption is promoted contrary to this result. The possibility was suggested. From the above, it was clarified that beverages containing amino acids other than aspartic acid have higher water absorbability in the small intestine than oral rehydration solutions, and among these amino acids, especially alanine and lysine increase water absorbability.

[Example 2] Examination of whey peptide and water absorbability When whey peptide was blended (added) into a beverage, the effect on water absorbency was examined by a predetermined test system. This test system is the same as in Example 1.

In this test, a beverage which is an aqueous solution having the composition shown in Table 2 was used. In Table 2, the sugar contained in the hypotonic beverage and the peptide-containing beverage is trehalose. A hypotonic beverage (Na: 24 mg / 100 mL) was prepared as an aqueous solution so as to have the composition shown in Table 2. Peptide-containing beverages were prepared by adding whey peptides (Arla Foods, weight average molecular weight: 700 to 1100) at a concentration of 3 g / L to hypotonic beverages. For the control group, a commercially available oral rehydration solution (Aqua Support, manufactured by Meiji Co., Ltd.) and a commercially available sports drink (Pocari Sweat, manufactured by Otsuka Pharmaceutical Co., Ltd.) were used. Each beverage was blended with 20 mg / L of phenol sulfonephthalein (PSP) as a non-absorbable internal standard substance.

  The average value of the average water absorption rate of each beverage in the small intestine is shown in FIG. Moreover, the hematocrit value in rat blood in a small intestine perfusion test is shown in FIG. The method of the rat small intestine perfusion test, the measurement of the average water absorption rate, and the method of statistical analysis are the same as in Example 1. In sports drinks, the water absorption rate was significantly slower than in the other three groups. Hypotonic beverages had similar aqua support and moisture absorption rates. The whey peptide-containing beverage of the present invention tended to have a faster moisture absorption rate than aqua support and hypotonic beverages. In addition, the aqua support and the peptide-containing beverage had a lower hematocrit value than the sports drink. As the plasma volume increased, the hematocrit value decreased, suggesting that aqua support and peptide-containing beverages increased plasma volume after perfusion compared to sports drinks. From the above, it was revealed that beverages containing whey peptides are more useful for hydration during dehydration than conventional sports beverages and oral rehydration solutions.

[Example 3] Examination of gastric emptying rate of amino acid beverage and peptide beverage When amino acids and whey peptides were blended (added) into a beverage, the effect on gastric emptying rate was examined by a rat test.

  In this test, beverages that are aqueous solutions having the compositions shown in Tables 3 and 4 were used. In Table 3, the sugar contained in the amino acid-containing beverage and the peptide-containing beverage is trehalose. Amino acid blended beverages (lysine blended beverages, alanine blended beverages), peptide blended beverages, and commercially available highly branched cyclic dextrin blended beverages (CCD drinks, manufactured by Glico Corporation) were used. In addition, in this highly branched cyclic dextrin-containing beverage, a commercially available bag (42.5 g) was prepared by dissolving in 500 mL of distilled water.

  The test method is as follows. After purchasing 6-week-old male SD rats and acclimatizing them for 1 week or longer, they were fasted 24 hours before the actual oral administration test, and water was stopped 4 hours before. Solid CRF-1 was used for the feed during the acclimation / test period. Here, before oral administration, phenolsulfonephthalein (PSP) was blended at 50 mg / L as a non-absorbable internal standard substance in each beverage and heated to about 37 ° C. Rats were given a single oral gavage dose of each beverage at a volume of 20 mL / kg. And 5 minutes after the oral administration, the rat was quickly euthanized by cervical dislocation, quickly laparotomized, and after ligating the cardia and pylorus of the stomach, the stomach was removed and the contents of the stomach were collected. .

  The measurement of gastric emptying rate is as follows. After an aqueous NaOH solution was added to the beverage before oral administration and the stomach contents, the absorbance at 560 nm was measured to determine the PSP concentration. The gastric emptying rate was calculated by the following formula.

Gastric emptying rate (%) = (1-PSP of stomach contents / PSP of beverage before oral administration) x 100

  The gastric emptying rate in 5 minutes after administration of each drink is shown in FIG. The lysine blended beverage, the alanine blended beverage, and the peptide blended beverage showed a gastric emptying rate equal to or higher than that of the highly branched cyclic dextrin blended beverage (conventional beverage having a fast gastric emptying rate). From this, it was clarified that the lysine-containing beverage, the alanine-containing beverage, and the peptide-containing beverage have a faster gastric emptying rate than the highly branched cyclic dextrin-containing beverage.

[Example 4] Examination of relationship between sodium concentration of peptide-containing beverage and water absorbability Hypotonic peptide-containing beverages having different sodium concentrations were evaluated for water absorption in the small intestine by rat small intestine perfusion test. The relationship between sodium concentration and water absorption was investigated. As the test beverage, four types of peptide-containing beverages, which are aqueous solutions having the compositions shown in Table 5, were used. In Table 5, the sugar contained in the peptide-containing beverage is glucose. The rat small intestine perfusion test was performed in the same manner as in Example 1. Oral rehydration solution OS-1 (manufactured by Otsuka Pharmaceutical Co., Ltd.) was used as a control beverage. Each beverage was subjected to a test by adding phenolsulfonephthalein (PSP) as a non-absorbable internal standard substance at a final concentration of 20 mg / L.

  The measured average water absorption rate is shown in FIG. 6, and the hematocrit value is shown in FIG. The hematocrit value decreases as water is absorbed into the body and plasma volume increases.

  In FIG. 6, administration of a hypotonic peptide-containing beverage having a sodium concentration of 10 mM or higher showed a statistically significantly higher average water absorption rate compared to oral rehydration fluid OS-1. In particular, hypotonic peptide-containing beverages having a sodium concentration of 20 mM to 30 mM showed a higher average water absorption rate. In addition, as shown in FIG. 7, the hematocrit value was significantly decreased by administering a peptide-containing beverage containing 10 mM or more of sodium, that is, the amount of plasma increased, thus supporting the hydration effect in the blood. It was.

  Therefore, by adding 10 mM or more of sodium to a hypotonic peptide-containing beverage, we have succeeded in realizing a high water absorption rate and a high hydration effect.

[Example 5] Examination of relationship between whey peptide concentration and water absorbability About hypotonic peptide-containing beverages having different peptide concentrations (0.1, 0.2, 0.3, 1.0, 3.0, 6.0, and 10% concentrations) The water absorption in the small intestine was evaluated by a perfusion test, and the relationship between the peptide concentration of the drink and the water absorption was examined. As test beverages, six types of beverages containing 0.1, 0.2, 0.3, 1.0, 3.0, 6.0, and 10% concentration of whey peptides in a hypotonic solvent (aqueous solution) having the composition shown in Table 6 were used. The whey peptide is the same as that used in Example 2. As a control beverage, a hypotonic solvent (aqueous solution) having the composition shown in Table 6 was used without adding whey peptide (peptide concentration 0%). Each beverage was subjected to a test by adding phenolsulfonephthalein (PSP) as a non-absorbable internal standard substance at a final concentration of 20 mg / L.

  Evaluation of water absorption by the rat small intestine perfusion test was carried out in the same manner as in Example 1. The purchased 7-week-old male SD rats were acclimated for 1 week or more and then used for the test. In the small intestine perfusion test, first, rats were fasted overnight (over 16 hours to 20 hours), and then rats were anesthetized with 1.5 g / kg of urethane administered subcutaneously. A catheter was inserted into the 1-2 cm portion from the pyloric part of the duodenum and the terminal part of the ileum, and ligated and fixed. About 30 mL of each test beverage was slowly and manually injected from the syringe to clean the small intestine. The test beverage was injected by a syringe pump at a rate of 0.75 mL / min and perfused. After 40 minutes, the perfusate was collected for 20 minutes. After collecting the perfusate, whole blood was collected from the abdominal aorta. The duodenum to ileum were removed, freeze-dried, and the dry weight was measured. The collected blood was measured for hematocrit value, hemoglobin concentration and the like as an indicator of the body water state with a hemocytometer.

  The average moisture absorption rate was measured as follows. NaOH was added to the test beverage before perfusion and the collected perfusate at a final concentration of 1 M to make it alkaline, and then the absorbance was measured at a wavelength of 560 nm to quantify the PSP concentration. The average moisture absorption rate was calculated from the following formula.

Average moisture absorption rate (μL / min) = V × (1−Pi / P) × 1000
V: Injection rate (mL / min)
Pi: PSP concentration of test beverage before perfusion (mg / L)
P: PSP concentration of collected perfusate (mg / L)
The result is shown in FIG. From FIG. 8, it was shown that the average water absorption rate increased in the beverage having a peptide concentration exceeding 0.2% and up to about 6% as compared with the hypotonic solvent (peptide 0%) as the control beverage. In FIG. 8, when the peptide concentration is 1% or more, the increase in the average water absorption rate reaches its peak, and when it exceeds 3%, it decreases. As a result of both the absorption of water with the absorption of peptides and the effect of osmotic pressure derived from peptides in the intestinal tract to secrete water into the intestinal tract, 1-3% is the optimal concentration of whey peptides. It is thought that it becomes. Regarding the hematocrit value, the peptide concentration of 0.3 to 6% showed a lower value than the peptide concentration of 0% in the control beverage. On the other hand, when the peptide concentration exceeded 6%, the hematocrit value was rather high compared to the peptide concentration of 0% in the control beverage.

  From these results, from the viewpoint of water absorption, the peptide concentration in the hypotonic peptide-containing beverage is preferably more than 0.2% and less than 10.0%, preferably about 0.25% to 0.75%, and more particularly 1.0% to 3.0%. It was shown that the moisture absorption effect is very high.

[Example 6] Examination of relationship between type of peptide product and water absorption As shown in Example 5, not only carbohydrates and electrolytes are used to improve the water absorption of a hypotonic peptide-containing beverage. The presence of peptides was also greatly involved. Therefore, the relationship between the type of peptide product and water absorption by the rat small intestine perfusion method was next tested using a hypotonic peptide-containing beverage containing various peptide products that are protein hydrolysates such as whey peptides. It was investigated. As a peptide product to be evaluated, in addition to whey peptide, casein peptide and soybean peptide, which are often used as food materials, were used. Moreover, in order to investigate whether the protein hydrolysis method used when manufacturing a peptide product influences water | moisture-content absorptivity, 2 types of whey peptides were used. Whey peptide A is the same as that used in Examples 2-5. Evaluation of water absorption by the small intestine perfusion method was performed as described in Example 5. The sample beverage was prepared by adding the peptide product at a final concentration of 1.0% to the hypotonic solvent (Table 6) used in Example 5. As a control beverage, the same hypotonic solvent having a peptide concentration of 0% as in Example 5 was used. The peptide products used are the following commercially available products.

-Whey peptide A (manufactured by Arla Foods), weight average molecular weight: 700-1100
・ Whey peptide B (manufactured by Tatua)
Casein peptide CE90GMM (Nippon Shinyaku Co., Ltd.), weight average molecular weight: 450
・ Soy peptide High Newt AM (Fuji Oil Co., Ltd.)
The measured average moisture absorption rate is shown in FIG. The four peptide products showed almost the same value, and no significant difference was found between the groups. In addition, all of the peptide products used this time contained a large amount of dipeptide / tripeptide, and the average molecular weight was about 1100 or less.

  In this test using peptide products derived from different raw protein, there was no difference in water absorption, so the amino acid composition of peptide products and the sequence of peptide fragments contained were It was shown that the absorbency is not greatly affected. It is considered that the type of peptide product did not have a great influence on the water absorbability because the degree of degradation and the average molecular weight of the peptide product to be blended in the beverage were similar.

[Example 7] Examination of the relationship between carbohydrate concentration and water absorbability Using a hypotonic peptide-containing beverage containing different carbohydrate concentrations as a test beverage, the relationship between carbohydrate concentration and water absorbency was examined by the rat small intestine perfusion method. did. As a test beverage, a peptide-containing beverage (sodium concentration 20 mM, peptide concentration 0.3%) having a glucose concentration of 0.5%, 1.0%, 2.5%, and 5.0%, which is an aqueous solution having the composition shown in Table 7, was used. Evaluation of water absorption by the small intestine perfusion method was performed in the same manner as in Example 5.

  The measured average moisture absorption rate is shown in FIG. The above whey peptide-containing beverage having a glucose concentration of 0.5% to 2.5% showed a good water absorption rate, but almost no water absorption was observed at a glucose concentration of 5%.

[Example 8] Measurement of osmotic pressure About the drink used for the test in Examples 1, 2, and 4-6, the osmotic pressure was measured by osmotic pressure analyzer OM-6060 (Arkray Co., Ltd.). The results are shown in Table 8.

As shown in Table 8, for beverages having suitable peptide or amino acid concentrations, the osmotic pressure in terms of moisture absorption rate is about 40 to 250 mOsm / kg H ₂ O, particularly about 50 to 200 mOsm / kg H ₂ O. Was shown to be suitable.

[Example 9] Manufacture of PET bottle beverages Carbohydrates, electrolytes and other ingredients in the amounts shown in Table 9 per 100 ml of beverage were added to distilled water with stirring and dissolved, then sterilized (110 ° C, 60 seconds) And after cooling to 90 degreeC, the plastic bottle drink was manufactured by filling a plastic bottle. The same whey peptide as in Example 1 was used. The osmotic pressure measured for this beverage was 84 mOsm / kg H ₂ O.

[Example 10] Comparison of effects of whey peptide and whey protein Hypotonic peptide-containing beverage containing whey peptide and hypotonic peptide-containing beverage containing whey protein were used as test beverages to determine the water absorption rate by the rat small intestine perfusion method. Measured and compared the effects of whey peptides and whey proteins. An aqueous solution having the composition shown in Table 10 was used as the test beverage. As a control sample, an isotonic aqueous solution containing whey protein prepared according to a report by Lewis et al. Et al. (Lewis et al., Journal of Athletic Training (2012) 47 (1); 61-66) was used (Table). 10). Evaluation of water absorption by the small intestine perfusion method was performed in the same manner as in Example 1.

  The measured average moisture absorption rate is shown in FIG. The hypotonic whey peptide-containing beverage showed higher water absorbability than the hypotonic whey protein-containing beverage. The isotonic whey protein-containing beverage did not exhibit sufficient water absorption. It was suggested that the hydrolyzed peptide form is more advantageous than the protein in terms of water absorption.

  ADVANTAGE OF THE INVENTION By this invention, the gastric emptying rate is quick and the food-drinks composition excellent in the water | moisture-content absorptivity in an intestinal tract can be provided.

  All publications, patents and patent applications cited herein are incorporated herein by reference in their entirety.

Claims (14)

An amino acid, a protein hydrolyzate and / or 20 to 30 mM of alanine or lysine 0.3 to 6.0 by weight% of whey peptides or casein peptides, and carbohydrate is trehalose of from 0.5 to 1.0% by weight, 10 as the electrolyte A food and drink composition for hydration comprising ˜30 mM sodium and having an osmotic pressure of 50 to 200 mOsm / kg H ₂ O. It contains a protein hydrolyzate that is 0.3 to 6.0 wt% whey peptide or casein peptide, a carbohydrate that is 0.5 to 3.0 wt% glucose, and 10 to 30 mM sodium as an electrolyte, and an osmotic pressure of 50 to 200 mOsm / kg H ₂ A food and drink composition for hydration, which is O.   The food-drinks composition of Claim 1 or 2 which further contains potassium, calcium, and magnesium as electrolyte.   The food-drinks composition of any one of Claims 1-3 which further contains a citric acid. A premix composition for the preparation of a food or beverage composition according to claim 1, and an amino acid, a protein hydrolyzate and / or alanine or lysine is whey peptides or casein peptides, sugar is trehalose And a premix composition containing sodium as an electrolyte. A premix composition for preparing the food / beverage product composition according to claim 2, comprising a protein hydrolyzate that is a whey peptide or casein peptide, a carbohydrate that is glucose, and sodium as an electrolyte. Premix composition.   The premix composition according to claim 5, comprising 0.06 to 12 g of the carbohydrate and 0.1 to 12 mmol of sodium per 1 g of the protein hydrolyzate and / or the amino acid. The premix composition according to claim 6, comprising 0.06 to 12 g of the carbohydrate and 0.1 to 12 mmol of sodium per 1 g of the protein hydrolyzate. The premix composition according to any one of claims 5 to 8 , further comprising potassium, calcium, and magnesium as an electrolyte. The premix composition according to any one of claims 5 to 9 , further comprising citric acid. For the preparation of a food or beverage composition according to claim 1, and an amino acid, a protein hydrolyzate and / or alanine or lysine is whey peptides or casein peptides, and carbohydrate is trehalose, and sodium as the electrolyte Use of a premix composition containing Use of the premix composition containing the protein hydrolyzate which is a whey peptide or casein peptide, the saccharide | sugar which is glucose, and sodium as an electrolyte for preparing the food-drinks composition of Claim 2. Use according to claim 11 or 12 , wherein the premix composition further comprises potassium, calcium, and magnesium as electrolytes. 14. Use according to any one of claims 11 to 13 , wherein the premix composition further comprises citric acid.

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