JP6430386B2 - Body moisture retention agent - Google Patents

Description

Background of the Invention

  This patent application is accompanied by a priority claim based on Japanese Patent Application No. 2013-189695 (filing date: September 12, 2013), which was a previously filed Japanese patent application. The entire disclosure of this earlier patent application is incorporated herein by reference.

TECHNICAL FIELD The present invention relates to a body moisture retention agent for a subject in an environment and / or condition that is difficult to retain body moisture.

Not only when working in the background art movement at the time and under the scorching sun, in an environment of high temperature and high humidity, even in the day-to-day activities of the room, such as sleep, it is likely to occur dehydration and heat stroke. In particular, elderly people whose body fluids (the total amount of water in the body including water and electrolytes) are decreasing, and the amount of food important for water intake tends to decrease, and children who are susceptible to temperature (0 to 15 years old) Then, it is difficult to notice that dehydration is occurring, and gradually becoming dehydration, so-called heat stroke from hide dehydration is a serious problem.

  In order to prevent heat stroke, it is necessary to efficiently release (dissipate) heat generated by exercise, work, daily activities, etc. to the outside of the body to regulate body temperature. This heat dissipation is accompanied by an increase in the blood flow rate of the skin for the purpose of heat dissipation due to heat conduction to the outside air and an increase in the amount of perspiration for the purpose of heat dissipation due to the evaporation of sweat. Therefore, in order to take measures against heat stroke (prevention and alleviation), it is necessary to replenish water in the body and efficiently retain water in the body.

  Sports drinks are a kind of soft drinks for replenishing carbohydrates such as carbohydrates consumed by exercise, water lost by sweating, and electrolytes such as sodium, and various types are commercially available. However, since sports drinks also require palatability such as mouthfeel and throat, many drinks are composed of components such as carbohydrates such as carbohydrates, minerals, vitamins, amino acids and the like that have little effect on mouthfeel and throat. In many cases, the sodium concentration is set lower from the flavor aspect.

  Oral Rehydration Solution (ORS) is a beverage developed to treat dehydration in cholera that causes diarrhea that loses a lot of sodium. It is a beverage containing a lot of sodium and is often adjusted to be hypotonic (hypotonic solution) having a lower osmotic pressure than body fluid. However, oral rehydration designed for the treatment of pathological dehydration, such as vomiting and diarrhea, can be used in hydration in healthy people's exercise, work, and daily activities. In the long term, it may induce hypertension. In addition, the oral rehydration solution has a problem that it is difficult to drink because it has a high salt concentration and is salty.

  Patent Document 1 discloses a method for preventing or treating the onset or recurrence of digestive organ disorders in a patient exposed to a substance that causes digestive organ disorders, and administering an oral preparation containing milk protein to the patient A method comprising the steps is disclosed. However, since a large amount of sodium is lost in digestive organ disorders, the sodium concentration of the composition described in Patent Document 1 is set high as in ORS.

JP-T-2009-513572

  On the other hand, it has been pointed out that these beverages for hydration absorb water quickly, but cannot retain water in the body for a long time. Actually, when the present inventors examined the state after ingestion of a sports drink, it was found that the amount excreted as urine (urine excretion amount) after ingestion was large (see Example 2).

  As described above, various drinks for hydration have been known, but body moisture retention agents that are less likely to be excreted as urine after ingestion and can retain moisture in the body for a long period of time. Until now, was not known.

  When the present inventors ingest a mixture comprising at least protein, ash and carbohydrate, and optionally lipid and water as solids, the ingested water is not excreted as urine for a long time. That is, the inventors have unexpectedly found that water can be retained in the body for a long time, and developed a body water retention agent. Moreover, this body water retaining agent had a refreshing flavor (a refreshing taste) with high palatability. The present invention is based on these findings.

  Therefore, an object of the present invention is to provide a body moisture retaining agent that can efficiently retain body moisture.

According to the present invention, the following inventions are provided.
(1) A body water retention agent for a subject in an environment and / or condition in which moisture in the body is difficult to retain, comprising a solid content comprising protein, ash and carbohydrate as an active ingredient,
A body water-retaining agent having a protein content of 4.0 to 98.4% by weight, an ash content of 0.26 to 76.9% by weight, and a carbohydrate content of 0.90 to 94.8% by weight per solid content.
(2) A body moisture retention agent for a subject in an environment and / or state in which moisture in the body is difficult to retain, comprising protein, ash and carbohydrates as solids, and water as active ingredients,
Body water retention with a protein content of 0.5 to 9.0% by weight, an ash content of 0.05 to 2.0% by weight, and a carbohydrate content of 0.1 to 10.0% by weight Agent.
(3) The body moisture-retaining agent according to (2) above, further comprising lipid as a solid content, wherein the lipid content in the body moisture-retaining agent is 3.9% by weight or less.
(4) The body moisture-retaining agent according to (2) or (3), wherein the protein content is 4.0 to 9.0% by weight.
(5) The body moisture-retaining agent according to any one of (1) to (4), wherein the ingestion interval to the subject is at least 0.5 hours after ingestion.
(6) The body moisture-retaining agent according to any one of the above (1) to (5), wherein the subject in an environment and / or state in which it is difficult to retain moisture in the body is an elderly person or a child.
(7) The body water retention agent according to any one of (1) to (6), which is used for prevention and / or treatment of dehydration or heat stroke.
(8) 0.5-9.0 wt% protein, 0.05-2.0 wt% ash, 0.1-10.0 wt% carbohydrate, and 79.0-99.35 water A food and drink packaged in a packaging container, which is adjusted and heat sterilized to have a weight%, and has a long-term body moisture retention action.
(9) 0.5-9.0 wt% protein, 0.05-2.0 wt% ash, 0.1-10.0 wt% carbohydrate, 3.9 wt% or less lipid, and A packaged food / beverage product provided with a long-term body moisture retention action, which is adjusted and heat sterilized to 75.1 to 99.35% by weight of water.
(10) 3.0-9.0 wt% milk protein, 0.05-2.0 wt% ash, 3.0-10.0 wt% lactose, 0.05-3.0 milk fat A packaged container-packed milk drink that is adjusted and heat-sterilized to 76.0 wt.
(11) Maintaining body moisture, comprising ingesting proteins, ash and carbohydrates, and water as solids simultaneously or separately to a subject in an environment and / or state in which it is difficult to retain body moisture Methods (excluding medical practices for humans),
The amount of protein is 0.5 to 9.0% by weight, the amount of ash is 0.05 to 2.0% by weight, and the amount of carbohydrate is 0.1 to 10.0% by weight with respect to the total weight of solids and water. Moisture retention method.
(12) Body water retention comprising ingesting proteins, ash and carbohydrates, and water as solids simultaneously or separately to a subject in an environment and / or state in which it is difficult to retain body moisture A method,
The amount of protein is 0.5 to 9.0% by weight, the amount of ash is 0.05 to 2.0% by weight, and the amount of carbohydrate is 0.1 to 10.0% by weight with respect to the total weight of solids and water. Moisture retention method.
(13) The body water retention method according to (11) or (12) above, further comprising lipid as a solid content, wherein the lipid content is 3.9% by weight or less based on the total weight of the solid content and water.
(14) The body moisture retention method according to any one of (11) to (13), wherein the protein content is 4.0 to 9.0% by weight.
(15) The body moisture retention method according to any one of (11) to (14) above, wherein an intake interval to the subject is at least 0.5 hours after ingestion.
(16) The body moisture retention method according to any one of (11) to (15) above, wherein the subject in an environment and / or state in which moisture in the body is difficult to retain is an elderly person or a child.
(17) Dehydration or ingestion of protein, ash and carbohydrates, and water as solids, simultaneously or separately, to a subject in an environment and / or condition that is difficult to retain water in the body A method for preventing and / or treating heat stroke comprising:
A method in which the amount of protein is 0.5 to 9.0% by weight, the amount of ash is 0.05 to 2.0% by weight, and the amount of carbohydrate is 0.1 to 10.0% by weight with respect to the total weight of solids and water .
(18) The method according to (17) above, further comprising lipid as a solid content, wherein the amount of lipid relative to the total weight of the solid content and water is 3.9% by weight or less.
(19) The method according to (17) or (18) above, wherein the protein content is 4.0 to 9.0% by weight.
(20) The method according to any one of the above (17) to (19), wherein the ingestion interval to the subject is at least 0.5 hours after ingestion.
(21) The method according to any one of (17) to (20) above, wherein the subject in an environment and / or state in which moisture in the body is difficult to retain is an elderly person or a child.

  The body moisture-retaining agent of the present invention achieves an effect of efficiently retaining moisture in the body and has a refreshing flavor with high palatability. Therefore, the body moisture-retaining agent of the present invention is advantageous in that it can be expected to have an effect of retaining moisture in the body for a long period of time and can be provided as a product form having a good drinking comfort that can be ingested in a large amount.

FIG. 1 is a graph showing changes (cumulative amount) of urinary excretion of rats over 4 hours after ingestion of water, sports drinks or body water retention agents of the present invention. FIG. 2 is a graph showing changes (cumulative amount) of urinary excretion of rats over 4 hours after intake of aqueous solutions having various concentrations of milk protein concentrate (MPC). FIG. 3 is a graph showing the change in the ratio of ¹³ CO ₂ contained in the breath gas of rats over 4 hours after ingestion of water, milk or the body water retention agent of the present invention. FIG. 4 is a graph showing the change (cumulative value) of urinary excretion of rats over 4 hours after ingestion of water, milk or the body water retention agent of the present invention.

Detailed description of the invention

  The body water-retaining agent of the present invention contains at least a solid content comprising protein, ash and carbohydrate as an active ingredient, and is ingested or administered to a subject in an environment and / or state in which it is difficult to retain body water. It is a body moisture retention agent. And the body moisture retention agent of this invention may contain the lipid further as solid content.

  The body moisture-retaining agent of the present invention includes not only those containing a predetermined amount of moisture described later, but also those containing an amount of moisture less than a predetermined amount of moisture, and those from which a predetermined amount of moisture has been substantially removed. To do. When ingesting or administering the body water retaining agent of the present invention containing a water amount less than a predetermined amount of water or a material from which a predetermined amount of water is substantially removed, the required amount Water is ingested or administered simultaneously or separately with the body water retention agent.

  The body water-retaining agent of the present invention preferably contains a predetermined amount of water described below from the viewpoint of ingestion or administration convenience. Such a body water retaining agent is prepared as a mixture containing a predetermined amount of water, as it simultaneously ingests or administers a predetermined amount of water. That is, according to a preferred embodiment of the present invention, the solid content contains at least protein, ash and carbohydrate, and optionally lipid and water as active ingredients, and / or an environment in which moisture in the body is difficult to be retained and / or A body water retention agent for ingestion or administration to a subject in condition is provided.

  The “active ingredient” means an ingredient required for exerting a body moisture retention effect for a subject in an environment and / or state in which it is difficult to retain body moisture.

  “Subject in an environment and / or condition in which it is difficult to retain moisture in the body” means a subject whose body fluid, that is, moisture and / or electrolytes in the body is likely to decrease, for example, continuous exercise such as strength training And subjects that perform outdoor work such as in hot weather, and indoor daily activities such as sleeping, especially in hot and humid environments. Dehydration is likely to occur during continuous exercise, outdoor work, or daily activities in a hot and humid environment. Therefore, subjects who ingest the body water-retaining agent of the present invention include dehydration and heat stroke reserves (such as those who have dehydration) and those suffering from dehydration and heat stroke.

  The subject ingesting the body water-retaining agent of the present invention is not particularly limited as long as it is a subject that needs to retain moisture in the body, but in the case of humans, specifically, the weight of each subject It is a person who is predicted to lose water corresponding to 1 to 9% by weight. Here, when the weight loss due to water loss such as sweating is 1-2% by weight, it is mild dehydration, 3-9% by weight is moderate dehydration, and 10% by weight or more is severe dehydration. being classified. This object also includes animals other than humans (domestic animals such as horses and cows, pets such as dogs and cats, appreciation animals kept in zoos, etc.).

  The body moisture retaining agent of the present invention can retain body moisture for a long time when ingested by a subject who needs to retain body moisture simultaneously or separately with a predetermined amount of moisture. Here, “long time” means a time during which a desired body moisture retention effect is obtained, although it varies depending on the environment and / or state in which it is difficult to retain moisture in the body. Specifically, “long time” means that during normal daily activities, preferably 2 hours after ingestion, more preferably 3 hours after ingestion, more preferably 4 hours after ingestion, more preferably after ingestion. For 6 hours, more preferably 7 hours after ingestion, particularly preferably 8 hours after ingestion, which means that the body water retaining agent of the present invention and the water to be ingested simultaneously or separately can be retained in the body.

  The body water retention effect (action, function) means that most of the water taken simultaneously or separately with the body water retention agent of the present invention can be retained in the body for a long time without being discharged as urine. The body water retention action can be confirmed by, for example, a comparative test of rat urinary excretion. Specifically, in the time after intake of the test liquid and pure water, the same amount as the water of the test liquid. When the test solution is ingested compared to the case of ingesting pure water, it can be determined that the amount of urine excretion is small (see Example 2). Here, when pure water is ingested, about 80% of the ingested amount is excreted as urine in about 2 hours after ingestion. More specifically, the body water retention action can be confirmed from the body water retention rate, and the body water retention rate (%) is expressed by the formula 1: [1- (urine excretion / intake amount)]. It can be calculated from x100.

  According to a preferred embodiment of the present invention, for example, in the body water retention agent of the present invention, the body water retention rate is 65%, preferably 70%, more preferably 80%, further preferably 2 hours after ingestion. 85%, more preferably 90%, more preferably 95%, more preferably 96%, more preferably 97%, more preferably 98%, particularly preferably 99%, most preferably 100%.

  The body moisture-retaining agent of the present invention retains moisture in the body for a long period of time, that is, has a continuous body moisture retention effect. There is no need to take it again. Therefore, the ingestion (administration) interval for ingesting (administering) the body moisture-retaining agent of the present invention to a subject that needs to retain body moisture is determined from, for example, the first intake of the body moisture-retaining agent of the present invention. The interval from the next intake or the interval from the next intake to the next intake can be at least 0.5 hours. The intake interval is preferably at least 1 hour, more preferably at least 2 hours, more preferably at least 3 hours, more preferably at least 4 hours, more preferably at least 5 hours, more preferably at least 6 hours, particularly preferably at least It can be 7 hours, most preferably at least 8 hours. Further, the number of times of ingestion (administration) of the body moisture-retaining agent of the present invention to a subject that needs to retain the body moisture is not particularly limited, but it is possible to ingest (administer) sufficient moisture in the body. That is, as long as it can be replenished, it may be taken once, that is, a breath (once). Here, the amount of water intake sufficient for the body varies as appropriate depending on the environment and / or state in which it is difficult to retain water in the body, but in the case of humans, it is 50 to 1000 ml, preferably 100 to 1000 ml, more preferably 150 to It is 1000 ml, More preferably, it is 200-1000 ml, Most preferably, it is 250-1000 ml.

  The method (or method of administration) for ingesting (or administering) the body moisture-retaining agent of the present invention to a subject that needs to retain moisture in the body simultaneously or separately with a predetermined amount of moisture is orally ingested (or orally administered). Depending on the subject and application, enteral administration, gastric fistula and the like can be selected as appropriate, but oral intake (or oral administration) is preferred.

  The body moisture-retaining agent of the present invention can prevent or reduce dehydration, and thus prevent and alleviate heat stroke, by ingesting at the same time or separately with a predetermined amount of water. That is, the body water retention agent of the present invention can be used as a prophylactic and / or therapeutic agent for dehydration or heat stroke.

  The “solid content” used in the present invention comprises at least protein, ash and carbohydrate, and optionally lipid. The “solid content” used in the present invention is preferably a solid content derived from milk (such as milk), and specifically comprises at least milk protein, ash and lactose, and in some cases, Comprising milk fat. Here, in the present invention, the solid content derived from milk consisting of at least milk protein, ash and lactose is referred to as “non-fat milk solid content (SNF)”, and consists of at least milk protein, ash, lactose and milk fat. Solids derived from milk are sometimes referred to as “milk solids”. In the body water retention agent of the present invention, it has been confirmed that the body moisture retention effect (body moisture retention action) increases as the concentration (content) of protein, ash, and carbohydrate increases in the solid content (implementation). See Example 3).

  In the body water retaining agent of the present invention, the solid content is 4.0 to 98.4% by weight, the ash content is 0.26 to 76.9% by weight, and the carbohydrate content is 0.90 to solid content. 94.8% by weight is desirable.

  The “protein” used in the present invention is not limited in its origin or form, but is preferably a milk-derived protein, that is, a milk protein. In addition, this "protein" may be used individually by 1 type, and 2 or more types may be mixed and used for it. The “protein” may be a high-purity component such as a chemical (such as a reagent), or a mixed component such as a separated product or a purified product. Here, the protein content may be calculated on the basis of known information such as a food composition table, or may be calculated by measuring by a conventional method such as the Kjeldahl method or the Raleigh method. Actually, in the case of the Kjeldahl method, it can be calculated by measuring nitrogen contained in various proteins and multiplying the value by a nitrogen-protein conversion factor (usually 6.25).

  The “milk protein” used in the present invention is not particularly limited as long as it is a milk-derived protein. For example, whey protein, casein protein, whey protein degradation product, casein protein degradation product, peptide, or non-protein nitrogen component In a specific concentration (content). This “milk protein” is a mixture of whey protein, casein protein, whey protein degradation product, casein protein degradation product, peptide, or non-protein nitrogen component that has been separated and purified separately to a specific concentration. May contain whey protein, casein protein, whey proteolysate, casein proteolysate, peptide, or non-protein nitrogen component at a specific concentration that may be used or not separately separated or purified You may use a raw material (material), food-drinks, etc. At this time, the “milk protein” used in the present invention does not require a separation step or purification step of whey protein, casein protein, whey protein degradation product, casein protein degradation product, peptide, or non-protein nitrogen component. In terms of low manufacturing costs, the main ingredients are whey protein, casein protein, whey protein degradation product, casein protein degradation product, or ingredients and foods and beverages that already contain peptides and non-protein nitrogen components at specific concentrations. As components, if necessary, use separately purified whey protein, casein protein, whey protein degradation product, casein protein degradation product, or peptide and non-protein nitrogen components to a specific concentration Is preferred.

  Whey proteins separated and purified separately from casein protein include, for example, whey stock solutions (sweet whey, acid whey, etc.), concentrates, dried products (whey powder), frozen products, etc. A reducing solution or the like can be used. Further, desalted whey, whey protein concentrate (WPC), whey protein purified product (WPI), α-lactalbumin (α-La), β-lactoglobulin (β-Lg), immunoglobulin, lactoferrin, and the like, and These reducing solutions can be used. As the whey protein degradation product, a hydrolyzate of whey protein separated and purified separately from the above casein protein, a reduced solution thereof, and the like can be used. Casein protein separated and purified separately from whey protein includes, for example, casein isolate (natural cheese such as fresh cheese, sodium caseinate, calcium caseinate), its concentrate, its dried product, its Frozen products and the like, and reducing solutions thereof can be used. Furthermore, purified products such as α-casein, β-casein, and κ-casein, and reduced solutions thereof can be used. In addition, as a casein protein degradation product, a hydrolyzate of casein protein separated and purified separately from the whey protein, a reduced solution thereof, and the like can be used. In addition, raw materials and foods and drinks that already contain whey protein and casein protein at specific concentrations include, for example, raw milk, pasteurized milk (such as milk), skim milk, component-adjusted milk, processed milk, and dairy products (concentrated milk). Milk powder, condensed milk, fermented milk (yogurt, etc.), lactic acid bacteria beverages, processed cheeses, ice creams, creams), milk protein concentrate (MPC), its concentrate, its dried product, its frozen product, its hydrolysis And reducing solutions thereof. At this time, you may obtain and use a commercial item for these, and may prepare and use it for themselves.

  In the body moisture-retaining agent of the present invention, the protein content is desirably 0.5 to 9.0% by weight per body moisture-retaining agent when adjusted as a mixture containing a predetermined amount of moisture. At this time, in the body water-retaining agent of the present invention, the protein content is preferably 3.0% by weight or more, more preferably 3% by weight or more per body water-retaining agent in that the higher the protein content, the higher the body water retaining effect. It is 3% by weight or more, more preferably 3.6% by weight or more, further preferably 3.8% by weight or more, particularly preferably 4.0% by weight or more, and most preferably 4.3% by weight or more. On the other hand, in the body moisture-retaining agent of the present invention, the protein content is preferably 8.5% by weight or less, more preferably 7.5% by weight or less, further preferably, in terms of a refreshing flavor. Is 7.0% by weight or less, particularly preferably 6.0% by weight or less, and most preferably 5.0% by weight or less. Specifically, in the body moisture-retaining agent of the present invention, the protein content is preferably 3.3 to 9.0% by weight, more preferably, per body moisture-retaining agent when adjusted as a mixture containing a predetermined amount of moisture. 3.6 to 9.0 wt%, more preferably 3.8 to 9.0 wt%, more preferably 4.0 to 9.0 wt%, more preferably 4.0 to 8.5 wt%, Preferably it is 4.0 to 7.5 weight%, More preferably, it is 4.0 to 7.0 weight%, More preferably, it is 4.0 to 6.0 weight%, Most preferably, it is 4.3 to 6.0 weight% Most preferably, it is 4.3 to 5.0% by weight.

  The origin and form of the “ash” used in the present invention is not limited, and examples thereof include calcium, potassium, magnesium, sodium, copper, iron, manganese, zinc, and selenium. The “ash” preferably contains an electrolyte such as sodium ion, calcium ion, potassium ion, and magnesium ion in order to increase the absorbability of water from the intestinal tract. Here, the ash content may be calculated, for example, based on known information such as a food composition table, or may be calculated by measurement by a conventional method. The “ash” used in the present invention may be a high-purity component such as a chemical (such as a reagent), or may be a raw material or food or drink containing ash, for example, derived from milk Milk raw materials and dairy products containing ash content may be used. Alternatively, as this “ash”, a food additive known as ash may be used so as to have a desired concentration. In the body moisture retaining agent of the present invention, functionalities such as bone strengthening by calcium can be added by strengthening ash.

  In the body moisture retaining agent of the present invention, the ash content is desirably 0.05 to 2.0% by weight per body moisture retaining agent when adjusted as a mixture containing a predetermined amount of moisture. At this time, in the body moisture-retaining agent of the present invention, when the ash content is 2.0% by weight or less per body moisture-retaining agent, saltiness and miscellaneous tendencies derived from the ash tend to be weakened. When the content is 0.05% by weight or more per moisture retaining agent, it is preferable in terms of increasing the absorbability of moisture from the intestinal tract. Therefore, in the body moisture retention agent of the present invention, the ash content is a predetermined amount in that it has a refreshing taste without feeling the salty taste and miscellaneous taste derived from ash, and the water absorbability from the intestinal tract is increased. When prepared as a water-containing mixture, preferably 0.1 to 2.0% by weight, more preferably 0.2 to 1.8% by weight, and still more preferably 0.25 to 1.5% per body water retaining agent. % By weight, particularly preferably 0.3 to 1.3% by weight, most preferably 0.35 to 1.0% by weight.

  The origin and form of the “carbohydrate” used in the present invention is not limited, and examples thereof include lactose, sugar, fructose, glucose, maltose, oligosaccharide, dextrin, starch, and dietary fiber. The “carbohydrate” is preferably lactose from the viewpoint of enhancing the body moisture retention effect over a long period of time. In addition, this "carbohydrate" may be used individually by 1 type, and 2 or more types may be mixed and used for it. Here, for example, the carbohydrate content may be calculated based on known information such as a food composition table, or may be calculated by measuring by a conventional method. The “carbohydrate” used in the present invention may be a high-purity component such as a chemical (such as a reagent), or may be a raw material or food / drink containing a carbohydrate, such as derived from milk. Milk raw materials and dairy products containing carbohydrates (the main component of which is lactose) may be used. Alternatively, as this “carbohydrate”, a food additive known as a carbohydrate may be used at a desired concentration.

  In the body moisture-retaining agent of the present invention, the carbohydrate content is preferably 0.05 to 10.0% by weight per body moisture-retaining agent when adjusted as a mixture containing a predetermined amount of moisture. At this time, in the body moisture-retaining agent of the present invention, when the carbohydrate content is 0.05% by weight or more and 10.0% by weight or less per body moisture-retaining agent, sweetness and richness derived from carbohydrates are improved. In terms of increasing the absorbability of water from the intestinal tract, it is preferable. Therefore, in the body moisture-retaining agent of the present invention, the carbohydrate content is a predetermined amount of moisture in that it has a refreshing taste without feeling the miscellaneous taste derived from carbohydrates, and the water absorbability from the intestinal tract is increased. Is preferably 1.5 to 9.0% by weight, more preferably 2.0 to 8.5% by weight, still more preferably 2.5 to 8.0% by weight, based on a body water retaining agent. More preferably, it is 3.0 to 7.5% by weight, more preferably 3.5 to 7.0% by weight, particularly preferably 4.0 to 6.5% by weight, and most preferably 4.5 to 6.0%. % By weight.

  The origin and form of the “lipid” used in the present invention is not limited, and as a raw material, for example, raw milk, whole fat concentrated milk, whole fat milk powder, (raw) cream, butter, vegetable oil, fish oil, lard, Head, medium chain triacylglycerol oil. And this "lipid" is preferably raw milk, full-fat concentrated milk, full-fat powdered milk, (raw) cream, butter as a raw material in that the sweetness and richness derived from lipids are good. That is, milk fat is preferable. In addition, 1 type of this "lipid" may be used independently, and 2 or more types may be mixed and used for it. Here, the lipid content may be calculated, for example, based on known information such as a food composition table, or may be calculated by measuring by a conventional method. As the “lipid” used in the present invention, a raw material or a food or drink containing a lipid may be used. For example, a milk raw material or a dairy product containing a lipid derived from milk may be used. Alternatively, as this “lipid”, a known food additive may be used at a desired concentration.

  In the body moisture-retaining agent of the present invention, the lipid content is desirably 3.9% by weight or less per body moisture-retaining agent when adjusted as a mixture containing a predetermined amount of moisture. At this time, the body moisture-retaining agent of the present invention exerts its body moisture-retaining effect even if it does not contain lipid. However, if it contains lipid, it is preferable in that it can give a rich feeling derived from lipid. . Therefore, according to a preferred embodiment of the present invention, in the body moisture-retaining agent of the present invention, when the lipid content is adjusted as a mixture containing a predetermined amount of moisture, preferably 0.3-3. 9% by weight, more preferably 0.5 to 3.5% by weight, still more preferably 0.8 to 3.0% by weight, particularly preferably 1.0 to 2.5% by weight, most preferably 1.2 to 2.0% by weight.

  Among the three major nutrients consisting of carbohydrates (carbohydrates), proteins, and lipids, the gastric emptying rate of lipids is said to be the slowest (Shoichi Nakano et al., Physiology for Students, Medical School, 1995). Therefore, it has been conventionally thought that reducing the lipid content increases the gastric emptying rate, that is, shortens the water retention time in the body. The present inventors have now unexpectedly found that in milk drinks with low lipid content, the gastric emptying rate is slow, that is, the water retention action in the body is increased, compared to milk with high lipid content. (See Example 4). Thus, the present inventors have found that the lipid content has little effect on the body water retention effect.

  According to one embodiment of the present invention, the body moisture-retaining agent of the present invention does not contain lipids, and even if it does not contain lipids, it is necessary to limit the intake of lipids, for example, lifestyle habits. Efficient body water retention can be achieved for subjects suffering from diseases or lipid metabolism disorders. At this time, the body moisture-retaining agent of the present invention preferably contains no lipid, but when using a milk raw material or a dairy product as the raw material, it is difficult to completely remove the lipid. The body moisture-retaining agent of the present invention comprises lipid at least about 0.05% by weight per body moisture-retaining agent when prepared as a mixture containing a predetermined amount of moisture. Specifically, when a milk raw material or dairy product is used as the raw material, the lipid content of the body moisture-retaining agent of the present invention is preferably set to 0.00 per body moisture-retaining agent when adjusted as a mixture containing a predetermined amount of moisture. 05-3.7 wt%, more preferably 0.05-3.5 wt%, more preferably 0.05-3.0 wt%, more preferably 0.05-2.5 wt%, still more preferably 0.05 to 2.0% by weight, more preferably 0.05 to 1.7% by weight, more preferably 0.05 to 1.5% by weight, particularly preferably 0.05 to 1.3% by weight, most preferably Preferably it is 0.05 to 1.0 weight%.

  “Water” means water that becomes water in the body, and is taken at the same time or separately from the body water retention agent of the present invention, and includes, for example, pure water. When the body water retaining agent of the present invention is prepared as a mixture containing a predetermined amount of water, the predetermined amount of water is desirably 75.1 to 99.35% by weight per body water retaining agent.

  According to a preferred embodiment of the present invention, when the body water-retaining agent of the present invention is prepared as a mixture containing a predetermined amount of water, the milk protein content per body water-retaining agent is 0.5 to 9.0% by weight. The ash content is 0.05 to 2.0% by weight, the lactose content is 0.1 to 10.0% by weight, and the milk fat content is 0.05 to 3.9% by weight. . This body moisture retaining agent has a refreshing taste equivalent to or better than milk.

  According to a more preferred embodiment of the present invention, the body water-retaining agent of the present invention has a milk protein content of 3.0 to 9.0 weight per body water-retaining agent when adjusted as a mixture containing a predetermined amount of water. The ash content is 0.05 to 2.0% by weight, the lactose content is 3.0 to 10.0% by weight, and the milk fat content is 0.05 to 3.0% by weight. is there. This body moisture retaining agent has a refreshing taste equivalent to or better than milk. And in this body water retention agent, although there are few lipids compared with milk, the gastric emptying speed | velocity | rate is slow and the body water retention action is increasing.

  According to a further preferred embodiment of the present invention, the body moisture-retaining agent of the present invention has a milk protein content of 4.0 to 9.0 weight per body moisture-retaining agent when adjusted as a mixture containing a predetermined amount of moisture. The ash content is 0.05 to 2.0% by weight, the lactose content is 4.0 to 10.0% by weight, and the milk fat content is 0.05 to 2.5% by weight. is there. This body moisture retaining agent has a refreshing taste equivalent to or higher than that of milk, although it contains more protein than milk. And in this body water retention agent, although there are few lipids compared with milk, the gastric emptying speed | velocity | rate is slow and the body water retention action is increasing.

  As long as the effect is exhibited, the body moisture retaining agent of the present invention may be in a form containing a predetermined amount of water or a form (liquid form) as a mixture containing an amount of water less than the predetermined amount of water. , A form from which a predetermined amount of moisture has been substantially removed (dried form), for example, solid (powder, granule, capsule, block, etc.), liquid, gel, paste, It can take the form of a paste. In the body moisture retaining agent of the present invention, in the case of a solid form, moisture can be separated, so that storage stability and portability can be improved. However, even if it is liquid, it has a heat resistance effect as described later. Therefore, the processability is good, and as a result, it can be said that the storage stability is high.

  According to one embodiment of the present invention, the body moisture-retaining agent of the present invention contains protein, ash, and carbohydrate as solids, and optionally lipids, and the solids are 0.07 g / kg or more per serving. It is desirable to be taken so as to have a body weight, preferably 0.1 to 4.4 g / kg, more preferably 0.2 to 2.7 g / kg, still more preferably 0.2 to 1.8 g / kg, Ingestion is particularly preferably 0.2 to 0.9 g / kg. Here, the representative weight of the subject is estimated to be 60 kg. In addition, in the body water retention agent of this invention, the water content can be suitably adjusted so that the ingestion amount may be, for example, 100 to 1000 ml when prepared as a mixture containing water.

  According to another embodiment of the present invention, for example, the body moisture-retaining agent of the present invention comprises a unit package form per serving, and in the unit package form, at least protein, ash and carbohydrates as solids. Depending on the case, it is desirable that the fat content is adjusted to 4 to 26 g in terms of the solid content as a meal intake, preferably 2 to 16 g, more preferably 2 to 13 g, and further preferably 2 to 11 g. It will be. Here, `` consisting of a unit packaging form per meal '' is a form in which the intake amount per meal is determined in advance, for example, as a food and drink that can be taken orally in a specific amount, not only general foods, It means forms such as beverages (drinks, etc.), health supplements, health functional foods, and supplements. In "unit packaging form per meal", for example, in the case of liquid beverages, gel-like, paste-like, paste-like jelly, powder-like, granule-like, capsule-like, block-like solid foods, etc. A specific amount (dose) can be defined in packaging containers such as cans, glass bottles (bottles), plastic containers (such as plastic bottles), packs, pouches, film containers, paper boxes, etc., or intake per serving (usage, dose) ) Is displayed on a packaging container, a homepage, etc., and the form which can prescribe | regulate a specific quantity is mentioned. In addition, in the body water retention agent of this invention, the water content can be suitably adjusted so that the ingestion amount may be, for example, 100 to 1000 ml when prepared as a mixture containing water.

  According to another embodiment of the present invention, for example, when the form of the body water retaining agent of the present invention is a so-called health drink, a beverage in which 4 to 26 g of the solid content is suspended or dissolved is provided. Adjusted by the water content so that it is 100 to 1000 ml per serving (dose), it is placed in a packaging container such as a metal can, a glass bottle (such as a bottle), or a plastic container (such as a plastic bottle). (Filled) form. Alternatively, 4 to 26 g of the beverage in which the solid content is suspended or dissolved is displayed on a packaging container or homepage as the intake (usage, dose) (for example, 100 to 1000 ml) per serving, and several servings (several servings) ) In a lump sum and in a large capacity packaging container.

  As long as the body moisture-retaining agent of the present invention is produced so as to contain a predetermined component, its production process (manufacturing procedure) is not limited, but for example, a production process of milk, component-adjusted milk, processed milk, milk drink, etc. Can be manufactured based on The body moisture-retaining agent of the present invention includes various components such as milk protein and milk fat with respect to raw milk (raw milk), pasteurized milk, concentrated milk, powdered milk, and reduced milk according to a known manufacturing method (manufacturing method), for example. It can be manufactured by blending (adjusting) the ingredients, or various ingredients such as milk protein and milk fat can be blended (adjusted) with component-adjusted milk and processed milk (such as low-fat milk and non-fat milk). ) Can also be manufactured.

  According to one embodiment of the present invention, for example, the body moisture retaining agent of the present invention can provide a composition comprising the body moisture retaining agent. In other words, the body moisture-retaining agent of the present invention can be used alone as it is, but as long as the body moisture-retaining function is exhibited, various compositions for oral intake (for oral administration) such as foods and drinks and pharmaceuticals. A composition (for example, a pharmaceutical composition or a food or drink composition) having a continuous body moisture retention effect can be obtained. Thus, according to one embodiment of the present invention, there is provided a composition comprising the body moisture retention agent of the present invention.

  “Food and drink” (food and drink composition) is something other than a pharmaceutical product (pharmaceutical composition), and may be in an orally ingestible form such as a solution, suspension, emulsion, powder, solid molded product, etc. There is no particular limitation. Specific examples of food and drink include instant noodles, retort food, canned food, microwave food, instant soup and miso soup, freeze-dried food, etc .; soft drinks, fruit juice drinks, vegetable drinks, soy milk drinks, coffee Beverages such as beverages, tea beverages, powdered beverages, concentrated beverages, alcoholic beverages; flour products such as bread, pasta, noodles, cake mixes and bread crumbs; rice cakes, caramel, chewing gum, chocolate, cookies, biscuits, cakes, pies, snacks , Crackers, Japanese confectionery, dessert confectionery, etc .; sauces, tomato processing seasonings, flavor seasonings, cooking mixes, sauces, dressings, soups, curry and stew ingredients; processed oils and fats, butter Oils and fats such as margarine and mayonnaise; milk drinks, fermented milk (yogurt, etc.), lactic acid bacteria drinks, natural tea 'S, process cheese, ice cream, dairy products such as cream; agricultural canning, jam, marmalade such, processed agricultural products such as serial; such as frozen food, and the like.

  Foods and beverages include health foods, functional foods, dietary supplements, foods for specified health use, foods for the sick, infant formulas, milk powders for pregnant and lactating women, or continuous body moisture. The thing of the classification like the food-drinks which attached | subjected the display to the effect of being the thing used for holding | maintenance is also included.

  The “medicament” (pharmaceutical composition) is prepared as an oral preparation or a parenteral preparation according to a conventional method using additives that are acceptable for formulation. When the pharmaceutical is an oral preparation, it should be in the form of a solid preparation such as a tablet, powder, fine granule, granule, capsule, pill or sustained release, or a liquid preparation such as a solution, suspension or emulsion. Can take. Moreover, when a pharmaceutical is a parenteral formulation, it can take the form of an injection or a suppository. In terms of simplicity of ingestion (administration) to a patient, an oral preparation is preferable for a pharmaceutical product. Here, additives that are acceptable for formulation include, for example, excipients, stabilizers, preservatives, wetting agents, emulsifiers, lubricants, sweeteners, coloring agents, fragrances, buffers, antioxidants. Agents, pH adjusters and the like.

  The body moisture retaining agent of the present invention has high heat resistance (thermal stability) and exhibits a heat resistance effect. Here, having a heat-resistant effect means that the protein does not solidify (aggregate) due to heat denaturation even when it is treated at a specific temperature. Specifically, it is a condition used in general processing of milk. This means that the protein is not heat denatured even if heat-sterilized by the method. In other words, the body moisture retention agent of the present invention is more specifically heat-sterilized (LTLT treatment: low-temperature and long-time heating) in 30 minutes at 62 to 65 ° C. As a method having a sterilizing effect of the same degree or more, for example, heat sterilization (UHT treatment: ultra-high temperature heating) is performed at 120 to 150 ° C. for 1 to 30 seconds, or heat sterilization (HTST treatment: 72 ° C. or more and 15 seconds or more). This means that the protein is not easily heat denatured even if it is heated at high temperature for a short time or sterilized by heating at 75 ° C. or higher for 15 minutes or longer. At this time, the heat sterilization method includes a batch type in which the processing liquid is heated and held using a tank or the like, an indirect heating type using a plate type heat exchanger or a tube type heat exchanger, and a steam injection type heating device. And a known method such as a direct heating method using a steam infusion type heating device or a current heating method using a Joule heating device can be used.

  The body moisture retaining agent of the present invention has a heat resistance effect. Therefore, in the composition in which the body moisture-retaining agent of the present invention is blended (added, mixed), the body moisture-retaining agent of the present invention has a heat-resistant effect, so that it can be preferably provided as a liquid product form. It can be provided as a product form for warm sales using a hot vendor or the like.

  Further, the form of the composition containing (adding, mixing) the body moisture retaining agent of the present invention is a form as a mixture containing a predetermined amount of moisture of the body moisture retaining agent of the present invention, as long as the effect is exhibited, Alternatively, it may be in a form (liquid form) as a mixture containing an amount of water less than a predetermined amount of water, or in a form (dried form) from which a predetermined amount of water has been substantially removed. It can take the form of solid (powder, granule, capsule, block, etc.), liquid, gel, paste or paste. In the case where the water content contained in the body water-retaining agent of the present invention is less than a predetermined amount of water or is substantially removed, the composition of the present invention is ingested. Or, when administered, it is desirable to consume or administer the required amount of water simultaneously or separately with the composition.

  According to a preferred embodiment of the present invention, the protein is 0.5 to 9.0% by weight, the ash is 0.05 to 2.0% by weight, the carbohydrate is 0.1 to 10.0% by weight, and the moisture is 79%. Provided is a food and drink and a method for producing the same, provided with a long-term body moisture retention effect, which is adjusted (mixed, added, mixed) and heat-sterilized to 0.0 to 99.35% by weight. According to a more preferred embodiment of the present invention, the protein is 3.0 to 9.0% by weight, the ash is 0.05 to 2.0% by weight, the carbohydrate is 3.0 to 10.0% by weight, Provided is a food and drink and a method for producing the same, provided with a long-term body moisture retention action, which is adjusted and heat sterilized to 79.0 to 93.95% by weight of moisture. According to a further preferred embodiment of the present invention, the protein is 4.0 to 9.0% by weight, the ash is 0.05 to 2.0% by weight, the carbohydrate is 4.0 to 10.0% by weight, Provided is a food and drink and a method for producing the same, provided with a long-term body moisture retention action, which is adjusted and heat-sterilized to 79.0 to 91.95% by weight of water. Here, the operation (process) of “adjusting (mixing, adding, mixing) and heat sterilizing” a predetermined component may be any operation that is finally adjusted to a predetermined component and sterilized, and is particularly limited. However, all necessary components are mixed and adjusted to the specified components, and then heat sterilized at once, or necessary individual components are separately heat sterilized and mixed to adjust to the specified components. Operation to perform. Therefore, in the present invention, this adjustment (mixing, addition, mixing) and the order and number of heat sterilization are arbitrary.

  At this time, the food / beverage product (the food / beverage product of the present invention) is preferably a food / beverage product packed in a packaging container, and more preferably a food / beverage product packed in a packaging container for heat sale. That is, since the food and drink have heat resistance, the protein will not be extremely denatured even if it is heated and sold. Therefore, in the said food / beverage products, it can provide as a warm food / beverage outdoors in the winter (especially cold condition) etc., and can be taken (drinked) by consumers. Therefore, the practical use of the food-drinks with the body moisture retention effect corresponding to a new need can be expected. Here, in the food and drink for hot sale, for example, a hot sale beverage or a hot sale food stored in a hot vendor or hot water, and a necessary amount are put in a cooking utensil. In addition, heated beverages and heated foods heated by gas stoves, electric heating stoves, microwaves, and the like can be mentioned. In warm sales, it is generally stored at around 30-80 ° C or around 50-80 ° C.

  According to a preferred embodiment of the present invention, the food or drink is a milk drink. This is because the food and drink have heat resistance, and thus the protein is not extremely denatured even if it is heat sterilized. Here, “milk beverage” means a beverage containing milk solids (a combination of nonfat milk solids and milk fat) at 3.0% by weight or more. For example, vitamins, minerals, oligosaccharides, lactose, fruit juice and the like can be blended in the milk beverage.

  According to a more preferred embodiment of the present invention, milk protein is 0.5 to 9.0% by weight, ash is 0.05 to 2.0% by weight, lactose is 0.1 to 10.0% by weight, and milk fat. Milk that has been provided with a long-term body moisture retention action, prepared and heat-sterilized to have a content of 0.05 to 3.9% by weight and a water content of 75.1 to 99.3% by weight Beverages and methods for producing the same are provided. According to a further preferred embodiment of the present invention, milk protein is 3.0 to 9.0% by weight, ash is 0.05 to 2.0% by weight, lactose is 3.0 to 10.0% by weight, milk fat. Milk with a long-term body moisture retention action, adjusted and heat sterilized to 0.05 to 3.0 wt% and water to 76.0 to 93.9 wt% Beverages and methods for producing the same are provided. According to a particularly preferred embodiment of the present invention, the milk protein is 4.0 to 9.0% by weight, the ash is 0.05 to 2.0% by weight, the lactose is 4.0 to 10.0% by weight, and the milk fat. Milk with a long-term body moisture retention effect, prepared and heat-sterilized to have a content of 0.05 to 2.5% by weight and a water content of 76.5 to 91.9% by weight Beverages and methods for producing the same are provided.

  In the method for producing a food or drink (including milk drink) of the present invention, as long as the food or drink is produced so as to contain a predetermined component (predetermined concentration), the production process (manufacturing procedure) is not limited. It can manufacture based on manufacturing processes, such as milk, component adjustment milk, processed milk, and a milk drink. The food / beverage products of this invention mix | blend various components, such as milk protein and milk fat, with respect to raw milk (raw milk), pasteurized milk, concentrated milk, powdered milk, reduced milk, for example according to a well-known manufacturing method (manufacturing method). It can be manufactured by (adjusting), and by blending (adjusting) various ingredients such as milk protein and milk fat into ingredient-adjusted milk and processed milk (such as low-fat milk and non-fat milk) It can also be manufactured.

  Specifically, the method for producing a food or drink (including a dairy drink) of the present invention comprises 0.5 to 9.0% by weight of protein, 0.05 to 2.0% by weight of ash, and 3.0 to carbohydrates. -10.0% by weight, and a step of adjusting the water content to be 75.1-99.35% by weight, and a step of heat sterilization, provided with a long-term body water retention action, It is a manufacturing method of food / beverage products of a packaging container.

  According to another embodiment of the present invention, as solids, proteins, ash and carbohydrates, and optionally lipids and water, simultaneously or separately, in an environment and / or condition in which it is difficult to retain moisture in the body. There is provided a body water retention method comprising ingesting a subject.

  According to a preferred embodiment of the present invention, proteins, ash, and carbohydrates, and optionally lipids and water, as solids, are in an environment and / or state in which it is difficult to retain moisture in the body simultaneously or separately. Provided is a body water retention method (excluding medical practice for humans) comprising ingesting a subject. Here, the “medical action for humans” means an action that requires a doctor or the like to ingest (administer) a medicine to a human. The body moisture retaining method of the present invention can be carried out according to the contents described in the present specification for the body moisture retaining agent of the present invention.

  According to one embodiment of the present invention, proteins, ash and carbohydrates as solids, and optionally lipids and water, are present in an environment and / or state in which it is difficult to retain moisture in the body simultaneously or separately. Provided is a method of preventing and / or treating dehydration or heat stroke comprising ingesting a subject, preferably an elderly person or a child. According to a preferred embodiment of the present invention, the method for preventing and / or treating dehydration or heat stroke is a method for excluding medical practice for humans. The method for preventing and / or treating dehydration or heat stroke of the present invention can be carried out in accordance with the contents described in the present specification for the body water retention method of the present invention.

  According to another embodiment of the present invention, it comprises a solid content comprising protein, ash and carbohydrates to retain body moisture of a subject in an environment and / or condition that is difficult to retain body moisture. Use of a body moisture retention agent is provided. In addition, according to a preferred embodiment of the present invention, protein, ash and carbohydrates as solids, and optionally lipids, to retain the body water of a subject in an environment and / or condition in which it is difficult to retain body water And use of a body moisture-retaining agent comprising water. The use of the body moisture-retaining agent of the present invention can be carried out according to the contents described in this specification for the body moisture-retaining agent of the present invention.

  According to one embodiment of the invention, protein, ash and carbohydrates, optionally lipids and water as solids to retain the body fluid of a subject in an environment and / or condition that is difficult to retain body water Use of a combination with is provided. Here, “combination” indicates an arbitrary relationship between the solid content and water, and for example, means that the solid content and water are used simultaneously or separately. As for the solid content, all the components contained in the solid content may be used as a mixture, or the components contained in the solid content may be used one by one successively, or the remaining components after mixing two or more. May be used sequentially. The use of the combination of the present invention can be carried out according to the contents described in the present specification for the body moisture-retaining agent of the present invention.

  According to another embodiment of the present invention, there is provided the use of a body water retention agent comprising a solid comprising protein, ash and carbohydrate for the prevention / and / or treatment of dehydration or heat stroke. The Also according to a preferred embodiment of the present invention, a body comprising protein, ash and carbohydrate as solids, optionally lipids and water for the prevention / and / or treatment of dehydration or heat stroke Use of a moisture retention agent is provided. The use of the body moisture-retaining agent of the present invention can be carried out according to the contents described in this specification for the body moisture-retaining agent of the present invention.

  According to one embodiment of the present invention, the use of a combination of proteins, ash and carbohydrates, optionally lipids and water as solids for the prevention / and / or treatment of dehydration or heat stroke is provided. Is done. The use of the combination of the present invention can be carried out according to the contents described in the present specification for the body moisture-retaining agent of the present invention.

  According to another embodiment of the present invention, proteins, ash and carbohydrates for the production of food or drink or pharmaceuticals for retaining body moisture in a subject in an environment and / or condition that is difficult to retain body moisture. There is provided the use of a body moisture-retaining agent comprising a solid comprising. Further, according to a preferred embodiment of the present invention, a protein as a solid content for the production of food or drink or a medicament for maintaining the body moisture of a subject in an environment and / or state in which it is difficult to retain body moisture, There is provided the use of a body moisture retention agent comprising ash and carbohydrates, and optionally lipids and water. The use of the body moisture-retaining agent of the present invention can be carried out according to the contents described in this specification for the body moisture-retaining agent of the present invention.

  According to one embodiment of the present invention, protein, ash as a solid content for the production of foods and drinks or pharmaceuticals for retaining body moisture of a subject in an environment and / or state in which moisture in the body is difficult to retain. And the use of a combination of carbohydrates and, optionally, lipids and water. The use of the combination of the present invention can be carried out according to the contents described in the present specification for the body moisture retaining agent of the present invention.

  According to one embodiment of the present invention, it comprises a solid content comprising protein, ash and carbohydrates for the manufacture of a food or drink or medicament for the prevention / and / or treatment of dehydration or heat stroke. Use of a body moisture retention agent is provided. Also, according to a preferred embodiment of the present invention, proteins, ash and carbohydrates as solids, and optionally lipids, for the production of food and drink or pharmaceuticals for the prevention / and / or treatment of dehydration or heat stroke And use of a body moisture-retaining agent comprising water. The use of the body moisture-retaining agent of the present invention can be carried out according to the contents described in this specification for the body moisture-retaining agent of the present invention.

  Also, according to one embodiment of the present invention, proteins, ash and carbohydrates as solids, optionally for the manufacture of food and drink or pharmaceuticals for the prevention / and / or treatment of dehydration or heat stroke, Use of a combination of lipid and water is provided. The use of the combination of the present invention can be carried out according to the contents described in the present specification for the body moisture-retaining agent of the present invention.

  By the way, although a concrete experimental result etc. are omitted here, according to one embodiment of the present invention, not only an excellent body moisture retention action (body moisture retention effect) is exhibited but also excellent It can also exert a muscle synthesis promoting action (muscle synthesis promoting effect). Therefore, in this invention, the specific effect which was not able to be obtained with the medical supplies, food-drinks, etc. like the conventional replacement | exchange fluid and a sports drink will be expectable.

  The present invention will be described in detail by the following examples, but the present invention is not limited thereto.

Example 1: Preparation (manufacture) of milk beverage (prepared milk)
Raw milk (milk fat content 3.5% by weight, nonfat milk solid content 8.3% by weight) 20% by weight, skim milk powder (milk fat content 1% by weight, nonfat milk solid content 95.5% by weight) 6.84 % By weight, unsalted butter (milk fat content 82.6% by weight, nonfat milk solid content 1.2% by weight) 0.56% by weight, milk protein concentrate (MPC480, Fontera, milk protein 77.2% by weight) , 1.2% by weight of milk fat, 9.2% by weight of lactose, 7.1% by weight of ash, 5.3% by weight of water) 1.87% by weight, 70.73% by weight of water, According to the method for producing milk, an indirect heating method using a plate-type heat sterilizer was used for heat sterilization at 130 ° C. for 2 seconds, followed by cooling to 10 ° C. or lower to obtain a milk beverage (prepared milk).

  In all of the obtained milk beverages, no precipitates were observed due to protein solidification by heating.

Example 2: Evaluation of body water retention effect in milk drink (comparison with commercially available sports drink)
SD male rats (obtained from Nippon SLC Co., Ltd.) having an initial weight of 210 to 250 g were used as experimental animals. The rats were divided into 4 groups of 7 animals so that there was no difference in body weight between test groups (groups). All rats were housed and housed in three plastic cages at a room temperature of 22 ± 2 ° C. with a light period of 7:00 to 19:00 and a dark period of 19:00 to 7:00.

  Using solid feed (Oriental Yeast Co., Ltd.), rats were acclimated in 1 week, and after 20 hours of fasting and 4 hours of fasting, each test meal (test drink) shown in Table 1 was added in 6 mL. Forced oral administration. And urine was extract | collected every 30 minutes until 4 hours after this gavage, and the weight (urine excretion) was measured. Here, in the test section 3, the milk drink obtained in Example 1 was used.

  The above test was performed in the daytime, and the rats were not subjected to forced exercise or the like, and were used in a state of room temperature in a container (desiccator) and in a state of daily activities including sleep. In these rats, there is no dehydration, no stomach contents, and the stomach is empty.

  The numerical value of the obtained urinary excretion was statistically processed to obtain an average value ± standard error. Specifically, Bartlett's test was performed, and when equal dispersion can be assumed, Tukey-kramer's test was performed. When equal dispersion could not be assumed, Steel-Dpass's test was performed. For these tests, StatLight # 04 multi-group comparison (Yukmus Co., Ltd.) was used. The result is shown in FIG.

  As shown in FIG. 1, the urine excretion amount was significantly smaller in the milk drink (test group 3) than in the pure water (test group 1) and the commercially available sports drink (test group 2). At this time, the body water retention after 2 hours from the intake of each test meal was 15.8% in test group 1, 50% in test group 2, and 92.6% in test group 3. That is, compared with pure water (test zone 1) and commercially available sports drink (test zone 2), the milk beverage (test zone 3) has a higher moisture retention function (body moisture retention action) in the body. It was.

Example 3 Evaluation of Body Water Retention Effect in Milk Beverages with Different Protein Concentrations SD female rats (obtained from Japan SLC Co., Ltd.) having an initial weight of 190 to 210 g were used as experimental animals. Rats were divided into 4 groups of 6 rats so that there was no difference in body weight between test groups (groups). All rats were housed individually in plastic cages at room temperature of 22 ± 2 ° C. with a light period of 7:00 to 19:00 and a dark period of 19:00 to 7:00.

  Using solid feed (Oriental Yeast Co., Ltd.), rats were acclimated in 1 week, and after 20 hours of fasting and 4 hours of fasting, each test meal (test drink) shown in Table 2 was added in 6 mL. Forced oral administration. Then, urine was collected every 15 minutes until 4 hours after this gavage, and its weight (urine excretion) was measured. Here, in the test groups 4 to 7, milk protein concentrate (MPC480, Fontera, milk protein 77.2% by weight, milk fat content 1.2% by weight, lactose 9.2% by weight, ash content 7.1% by weight , Water (5.3 wt%) was diluted with water for injection (manufactured by Otsuka Pharmaceutical Co., Ltd.).

  The numerical value of the obtained urinary excretion was statistically processed to obtain an average value ± standard error. Specifically, Bartlett's test was performed, and when equal dispersion can be assumed, Tukey-kramer's test was performed. When equal dispersion could not be assumed, Steel-Dpass's test was performed. For these tests, StatLight # 04 multi-group comparison (Yukmus Co., Ltd.) was used. The result is shown in FIG.

  As shown in FIG. 2, the higher the concentration of the milk protein concentrate (MPC480), specifically, the lower the milk protein concentration, the ash content concentration, and the lactose concentration, the smaller the urinary excretion amount. That is, it was shown that the higher the milk protein concentration, the lactose concentration, and the ash concentration, the higher the water retention function (body water retention action) in the body.

Example 4: Evaluation of gastric emptying rate and body water retention effect in milk drinks (comparison with milk)
(1) Evaluation of gastric emptying rate in milk drinks (comparison with milk)
As the experimental animals, SD female rats (obtained from Nippon SLC Co., Ltd.) having an initial weight of 170 to 190 g were used. Rats were divided into 3 groups of 6 rats so that there was no difference in body weight between test groups (groups). All rats were housed individually in plastic cages at room temperature of 22 ± 2 ° C. with a light period of 7:00 to 19:00 and a dark period of 19:00 to 7:00.

Rats were acclimated in 1 week using solid feed (Oriental Yeast Co., Ltd.), and after 16 hours of fasting and 4 hours of fasting / watering, gastric emptying rate (ease of water being easily taken into the body) ) Was evaluated. At this time, ¹³ C-acetic acid ( ¹³ C-labeled acetic acid, Cambridge Isotop Laboratories) was used as a breath test marker. Specifically, to 27 ml of each test meal (test beverage) shown in Table 3, 0.015 ml of ¹³ C-acetic acid added and mixed was forcibly administered orally at 6 ml, and the gastric emptying rate was measured. . Here, in the test section 10, the milk beverage obtained in Example 1 was used.

Rats were transferred to the chamber, and breaths were collected over time at intervals of 5 minutes until 70 minutes after gavage, followed by 90 minutes, 120 minutes, 150 minutes, 180 minutes after gavage. Later, after 210 minutes and 240 minutes, exhaled breath was collected over time. In the collection of these exhaled breaths, a silicon tube is inserted into each chamber of the exhaled breath collecting device, and suctioned from the silicon tube at a rate of 150 ml / min using a pump (Masterflex L / S, manufactured by Cole-Palmer). A method was adopted in which the product was collected in the breath collection bag at 1.5 minutes / time. About the obtained breath collection bags, ¹³ CO ₂ in the breath was measured using an infrared analyzer (POCone, Otsuka Electronics Co., Ltd.).

The obtained value of ¹³ CO _{2 in} exhaled breath was statistically processed to obtain an average value ± standard error. Specifically, Bartlett's test was performed, and when equal dispersion can be assumed, Tukey-kramer's test was performed. When equal dispersion could not be assumed, Steel-Dpass's test was performed. For these tests, StatLight # 04 multi-group comparison (Yukmus Co., Ltd.) was used. The result is shown in FIG.

As shown in FIG. 3, compared with pure water (test zone 8) and milk (test zone 9), in the milk drink (test zone 10), during expiration of breathing 50 to 65 minutes after administration of each test meal. ^{The 13} CO ₂ -C value decreased significantly and gradually, and the ¹³ CO ₂ -C value in exhaled breath 70 minutes after administration of each test meal tended to decrease gradually. That is, compared with pure water (test zone 8) and milk (test zone 9), in the milk beverage (test zone 10), the gastric emptying rate of the components taken into the body is slow, and they are continuously taken into the body. It was shown that.

(2) Evaluation of body water retention effect in milk drinks (comparison with milk)
As the experimental animals, SD female rats (obtained from Nippon SLC Co., Ltd.) having an initial weight of 170 to 190 g were used. Rats were divided into 3 groups of 6 rats so that there was no difference in body weight between test groups (groups). All rats were housed individually in plastic cages at room temperature of 22 ± 2 ° C. with a light period of 7:00 to 19:00 and a dark period of 19:00 to 7:00.

  Using a solid feed (Oriental Yeast Co., Ltd.), rats are acclimated in 1 week, and after 20 hours of fasting and 4 hours of watering, they are shown in Table 3 in the same manner as in Example 4 (1). Each test meal (test drink) was forcibly orally administered in 6 mL. And urine was extract | collected every 15 minutes until 4 hours after this oral administration, and the weight (urine excretion amount) was measured. Here, in the test section 10, the milk beverage obtained in Example 1 was used.

  The numerical value of the obtained urinary excretion was statistically processed to obtain an average value ± standard error. Specifically, Bartlett's test was performed, and when equal dispersion can be assumed, Tukey-kramer's test was performed. When equal dispersion could not be assumed, Steel-Dpass's test was performed. For these tests, StatLight # 04 multi-group comparison (Yukmus Co., Ltd.) was used. The result is shown in FIG.

  As shown in FIG. 4, compared with milk (test group 9), milk beverage (test group 10) tends to have lower or lower urinary excretion at 15 to 120 minutes after administration of each test meal. there were. At this time, the body water retention rate 2 hours after the intake of each test meal was 92.4% in the test group 9 and 100% in the test group 10. That is, it was shown that the milk beverage (test group 10) has a higher water retention function (body water retention function) in the body than milk (test group 9).

Example 5: Evaluation of Flavor in Milk Beverage (1) Verification of the Effect of Protein Concentration on Flavor in Milk Beverage Ingredients of Sample 1 or Sample 2 shown below were dissolved in water heated to 60 ° C. Were prepared, homogenized (15 MPa) according to a conventional method, sterilized (95 ° C., 5 minutes), and then cooled (about 5 ° C.). Thereafter, the following sample 1 and sample 2 are mixed at a predetermined ratio, so that the protein concentration is 3.7% by weight, 5.7% by weight, 7.8% by weight, 8.5% by weight, 9.0% by weight. %, 9.9% by weight, and 12.0% by weight in total, 7 kinds of milk beverages were produced, and the flavors were evaluated.

Sample 1 : Nonfat concentrated milk (non-fat milk solid content 32.7% by weight, milk fat content 0.3% by weight, milk protein 11.6% by weight) 22% by weight, cream (non-fat milk solid content 4.7% by weight) %, Milk fat content 47.0 wt%, milk protein 1.7 wt%) 0.89 wt%, milk protein concentrate (MPC480, nonfat milk solids 93.5 wt%, milk fat content 1.2 wt% %, Milk protein 77.2% by weight) 1.4% by weight and water 75.71% by weight were used as raw materials. The protein concentration of Sample 1 thus obtained was 3.7% by weight.

Sample 2 : nonfat concentrated milk (non-fat milk solid content 32.7% by weight, milk fat content 0.3% by weight, milk protein 11.6% by weight) 14.6% by weight, cream (non-fat milk solid content 4. 7% by weight, milk fat content 47.0% by weight, milk protein 1.7% by weight) 0.62% by weight, milk protein concentrate (MPC480, nonfat milk solids 93.5% by weight, milk fat content 1. 2 wt%, milk protein 77.2 wt%) 13.37 wt% and water 71.48% were used as raw materials. The protein concentration of Sample 2 thus obtained was 12.0% by weight.

(Evaluation of flavor in milk beverages with different protein concentrations)
These obtained protein concentrations were 3.7 wt%, 5.7 wt%, 7.8 wt%, 8.5 wt%, 9.0 wt%, 9.9 wt%, 12.0 wt% 7 The flavor of each type of milk beverage was evaluated by five specialist panelists (sensory test was performed). In this sensory test, general milk (Meiji Milk, Meiji Co., Ltd.) was used as a control, and the evaluation was performed using a refreshing feeling as an index. Specifically, it is “5 points” when it ’s cleaner than milk, and “4 points” when it ’s slightly cleaner compared to milk. If it is not clear, it is “2 points”. If it is not clean, it is scored as “1 point”. About, the average value of the rating for five persons of a special panel was computed. The results are shown in Table 4.

  As shown in Table 4, a milk beverage having a protein (milk protein) concentration of 9.0% by weight has a score of 3 points, a milk beverage having a protein concentration of 7.8% by weight, and a protein concentration of 8.5% by weight. The score of the milk drink was 4, the score of the milk drink having a protein concentration of 5.7% by weight was 4.5, and the rating of the milk drink having a protein concentration of 3.6% by weight was 5 points. That is, it was found that a milk beverage having a protein concentration of 9.0% by weight or less has a refreshing flavor equivalent to or higher than that of milk.

(2) Verification of the effect of lipid concentration on the flavor in milk beverages Prepared liquids are prepared by dissolving the following sample 3 or 4 raw materials in water heated to 60 ° C. And then sterilized (95 ° C., 5 minutes) and then cooled (about 5 ° C.). Thereafter, the following sample 3 and sample 4 are mixed at a predetermined ratio, and the fat concentration is 0.3 wt%, 1.2 wt%, 1.7 wt%, 2.2 wt%, 3.1 wt% A total of 8%, 3.5% by weight, 3.8% by weight, and 4.0% by weight were produced, and each flavor was evaluated.

Sample 3 : non-fat concentrated milk (non-fat milk solid content 32.7% by weight, milk fat content 0.3% by weight, milk protein 11.6% by weight) 21.1% by weight, cream (non-fat milk solid content 4. 7% by weight, milk fat content 47.0% by weight, milk protein 1.7% by weight) 0.42% by weight, milk protein concentrate (MPC480, nonfat milk solids 93.5% by weight. (2% by weight, milk protein 77.2% by weight) 2.85% by weight and water 75.5% were used as raw materials. The lipid concentration of Sample 3 thus obtained was 0.3% by weight.

Sample 4 : Nonfat concentrated milk (non-fat milk solid content 32.7% by weight, milk fat content 0.3% by weight, milk protein 11.6% by weight) 19.8% by weight, cream (non-fat milk solid content 4. 7% by weight, milk fat content 47.0% by weight, milk protein 1.7% by weight) 8.3% by weight, milk protein concentrate (MPC480, nonfat milk solids 93.5% by weight. 2 wt%, milk protein 77.2 wt%) 2.82 wt% and water 69.08 wt% were used as raw materials. The lipid concentration of Sample 4 thus obtained was 4.0% by weight.

(Evaluation of flavor in milk drinks with different lipid concentrations)
The resulting lipid concentrations were 0.3 wt%, 1.2 wt%, 1.7 wt%, 2.2 wt%, 3.1 wt%, 3.5 wt%, 3.8 wt%, 4 About eight kinds of milk drinks of 0.0% by weight, the taste was evaluated by five professional panelists (sensory test was performed). In this sensory test, general milk (Meiji Milk, Meiji Co., Ltd.) was used as a control, and the evaluation was performed using a refreshing feeling as an index. Specifically, it is “5 points” when it ’s cleaner than milk, and “4 points” when it ’s slightly cleaner compared to milk. If it is not clear, it is “2 points”. If it is not clean, it is scored as “1 point”. About, the average value of the rating for five persons of a special panel was computed. The results are shown in Table 5.

  As shown in Table 5, the milk beverage with a lipid (milk fat) concentration of 3.9% by weight and the milk beverage with a lipid concentration of 3.8% by weight scored 3 points, and the lipid concentration was 3.1% by weight. Milk beverages and milk beverages with a lipid concentration of 3.5% by weight scored 4 points, milk beverages with a lipid concentration of 0.3% by weight, milk beverages with a lipid concentration of 1.2% by weight, lipid concentrations of 1.7. The score for milk beverages with a weight percent of milk and milk beverages with a lipid concentration of 2.2 weight percent was 5 points. That is, it was found that a milk beverage having a lipid concentration of 3.9% by weight or less has a refreshing flavor equivalent to or higher than that of milk.

(3) Verification of the effect of ash concentration on flavor in milk beverages Prepared liquids are prepared by dissolving the following sample 5 or 6 raw materials in water heated to 60 ° C. And then sterilized (95 ° C., 5 minutes) and then cooled (about 5 ° C.). Thereafter, the following sample 5 and sample 6 are mixed at a predetermined ratio, and the ash concentration is 0.75 wt%, 1.0 wt%, 2.0 wt%, 2.5 wt%, 3.0 wt% % And 4.0% by weight in total, 6 types of milk beverages were produced, and the flavors were evaluated.

Sample 5 : nonfat concentrated milk (non-fat milk solid content 32.7% by weight, milk fat content 0.3% by weight, milk protein 11.6% by weight, ash content 0.54% by weight) 21.1% by weight, cream ( Non-fat milk solid content 4.7% by weight, milk fat content 47.0% by weight, milk protein 1.7% by weight, ash content 0% by weight) 0.42% by weight, milk protein concentrate (MPC480, non-fat milk solids) Mineral 93.5 wt%, milk fat content 1.2 wt%, milk protein 77.2 wt%, ash 0.2 wt%) 2.84 wt%, water 75.2% were used as raw materials. The obtained sample 5 had a protein concentration of 4.6% by weight, a lipid concentration of 0.5% by weight, and an ash content of 0.74% by weight.

Sample 6 : nonfat concentrated milk (non-fat milk solid content 32.7% by weight, milk fat content 0.3% by weight, milk protein 11.6% by weight, ash content 0.54% by weight) 21.1% by weight, cream ( Non-fat milk solid content 4.7% by weight, milk fat content 47.0% by weight, milk protein 1.7% by weight, ash content 0% by weight) 0.42% by weight, milk protein concentrate (MPC480, non-fat milk solids) 93.5% by weight, 1.2% by weight of milk fat, 77.2% by weight of milk protein) 2.84% by weight, 15.7% of Ca preparation (calcium carbonate) (3.27% by weight of ash), water 59.51% was used as a raw material. The obtained sample 5 had a protein concentration of 4.6% by weight, a lipid concentration of 0.5% by weight, and an ash concentration of 4.01% by weight.

(Evaluation of flavor in milk beverages with different ash concentrations)
Six types of dairy drinks having ash content concentrations of 0.75 wt%, 1.0 wt%, 2.0 wt%, 2.5 wt%, 3.0 wt%, 4.0 wt%, The taste was evaluated by five specialist panelists (sensory test was performed). In this sensory test, general milk (Meiji Milk, Meiji Co., Ltd.) was used as a control, and the evaluation was performed using a refreshing feeling as an index. Specifically, it is “5 points” when it ’s cleaner than milk, and “4 points” when it ’s cleaner than milk. It ’s as clean as milk. If it is not clear, it is “2 points”. If it is not clean, it is scored as “1 point”. About, the average value of the rating for five persons of a special panel was computed. The results are shown in Table 6.

  As shown in Table 6, milk beverages with an ash concentration of 4.0% by weight scored 2 points, milk beverages with an ash concentration of 3.0% by weight scored 3 points, and an ash content of 2.5% by weight The dairy beverages and dairy beverages with an ash concentration of 2.5% by weight scored 4 points, the ash concentration was 2.0% by weight, the ash concentration was 1.0% by weight, and the ash concentration was 0.00. The 75% by weight milk beverage scored 5 points. That is, it was found that a milk beverage having an ash concentration of 3.0% by weight or less has a refreshing flavor equivalent to or higher than that of milk.

Claims (16)

Milk protein, milk fat, and ash and milk-derived carbohydrates, and water becomes Nde including, a body water retention agent for a subject in the water holding the hard environmental and / or state of the body,
The milk protein content in the body water retaining agent is 4.0 to 9.0 wt%, the ash content is 0.05 to 2.0 wt%, and the milk-derived carbohydrate content is 0.1 to 10.0 wt%, Body moisture retention agent. The body water retaining agent according to claim 1, wherein the milk fat content in the body water retaining agent is 0.05 to 3.9 % by weight. The body moisture-retaining agent according to claim 1 or 2 , wherein the intake interval to the subject is at least 0.5 hours after ingestion. The body moisture-retaining agent according to any one of claims 1 to 3 , wherein the subject in an environment and / or a state in which moisture in the body is difficult to retain is an elderly person or a child. The body water retention agent according to any one of claims 1 to 4 , which is used for prevention and / or treatment of dehydration or heat stroke. The body moisture-retaining agent according to any one of claims 1 to 5, which is a food and drink packaged in a packaging container. The body moisture-retaining agent according to claim 6, which is a milk beverage. The body water retention agent according to any one of claims 1 to 7 , wherein the water content is 75.1 to 95.8 % by weight. Ingesting milk protein, milk fat, ash and milk-derived carbohydrate and water as solids simultaneously or separately to a subject in an environment and / or condition that is difficult to retain water in the body, Body water retention method (excluding medical practice for humans)
The milk protein amount is 4.0 to 9.0% by weight, the ash content is 0.05 to 2.0% by weight, and the milk-derived carbohydrate amount is 0.1 to 10.0% by weight with respect to the total weight of the solid content and water. There is a body moisture retention method. The body water retention method according to claim 9 , wherein the amount of milk fat relative to the total weight of the solid content and water is 0.05 to 3.9 % by weight. The body water retention method according to claim 9 or 10 , wherein the intake interval to the subject is at least 0.5 hours after ingestion. The body moisture retention method according to any one of claims 9 to 11 , wherein the subject in an environment and / or state in which moisture in the body is difficult to retain is an elderly person or a child. A combination of milk protein, milk fat, ash and milk-derived carbohydrates as solids and water for the prevention and / or treatment of dehydration or heat stroke,
The milk protein amount is 4.0 to 9.0% by weight, the ash content is 0.05 to 2.0% by weight, and the milk-derived carbohydrate amount is 0.1 to 10.0% by weight with respect to the total weight of the solid content and water. Yes,
A combination of solids and water in a liquid form to be ingested by a subject in an environment and / or condition that is difficult to retain moisture in the body. 14. The combination according to claim 13 , wherein the amount of milk fat relative to the total weight of solids and water is 0.05 to 3.9 % by weight. 15. A combination according to claim 13 or 14, wherein the ingestion interval to the subject is at least 0.5 hours after ingestion. The combination according to any one of claims 13 to 15 , wherein the subject in an environment and / or condition that is difficult to retain water in the body is an elderly person or a child.

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