WO2002094039A1

WO2002094039A1 - Food or beverage for ameliorating poor protein/energy nutrition

Info

Publication number: WO2002094039A1
Application number: PCT/JP2002/004791
Authority: WO
Inventors: Keiichi Kojima; Akira Nagatoishi; Chieko Ito
Original assignee: The Nisshin Oillio, Ltd.
Priority date: 2001-05-18
Filing date: 2002-05-17
Publication date: 2002-11-28
Also published as: JPWO2002094039A1

Abstract

A food or beverage which highly efficiently supplements a protein or energy and thereby functions to alleviate various symptoms of PEM. The food or beverage is characterized in that it comprises 1 to 50 wt.% at least either of a protein and a peptide and 1 to 80 wt.% fat based on the whole food or beverage and that the fat contains one or more medium-chain fatty acids in an amount of 5 to 100 wt.% based on the all constituent fatty acids.

Description

Specification

Proteins and foods for improving energy undernutrition

The present invention relates to a food or drink containing at least one of a protein and a peptide, and an oil or fat, having a protein / energy undernutrition improving effect. Background art

At present, protein and energy malnutrition (PEM) is an important nutritional problem in countries around the world (clinical nutrition). , 94 (3), 270, 1999). 1990 According to the WHO World Health Statistics, the total number of cases worldwide is about 52 million and the total number of deaths per year is 295,000. In Japan, 30 to 40% of residents in nursing homes in 9 regions nationwide? £] ^ and is recognized as the biggest nutrition problem for the elderly (Clinical Nutrition, 94 (4), 406, 1999). PEM is caused by age-related decline in appetite-biased taste and reduced digestive and absorptive capacity. Weight loss and decreased serum albumin levels are major clinical indicators, and patients with serum albumin levels of 3.5 g / dL or less have a relative mortality risk more than twice that of non-PEM elderly patients after 1 year. It is a serious disease that is rising (Japanese medical science magazine extra edition, 112 (6), 1994) and is a major clinical problem.

In healthy adults, the difference between the amount of protein ingested and the protein excreted out of the body, the so-called nitrogen balance, is almost ± 0, and therefore the protein pool in the body is always constant. However, in some elderly people, the amount of protein consumed is less than the amount of protein excreted due to several factors, such as reduced appetite, biased taste, and reduced digestive and absorptive capacity with aging. So this nitrogen equilibrium is leaning negative. In these elderly people, body protein pools can evolve over time.

Loss of muscle and visceral protein,

You.

Currently implemented in nursing care facilities, etc.

(1) Nutrition, (2) Nutrition education, and (3) Multi-disciplinary nutrition care participation. ("Future Nutrition Management Services for the Elderly," edited by Hideo Koyama and Michiko Sugiyama, First publication, 1989).

(1) In nutritional supplementation, nutritional requirements calculated by gender, age, and physical activity intensity are used, using the nutritional requirements that are the basis of the population. However, the energy metabolism of the elderly varies greatly from individual to individual, and it is important to calculate the individual's energy needs and to provide adequate nutrition. In addition, it is necessary to provide appropriate protein supplementation, such as adding protein according to the degree of disability or disease status.

(2) Nutrition education aims to explain the current nutritional status and solve problems related to individual eating behavior to improve eating habits. However, the current situation is that it is not always implemented effectively because it consumes a great deal of labor and time for both the caregiver and the care recipient.

(3) In order to improve PEM efficiently, it is important for experts such as physicians, social workers, and clinical psychologists to participate in nutritional care from their respective standpoints, in addition to nutritionists. However, similar to the above nutrition education, there is a problem that implementation is very costly and time consuming.

In addition to the above three types of care, various efforts have been made to improve PEM.However, it is difficult for elderly people to make uniform and efficient improvements because of the large individual differences. It is the current situation. In addition, appetite, food intake, and digestive absorption ability decrease with aging, so simply providing a high-protein, high-calorie diet does not allow eating, and even if eaten, nutrients are sufficiently taken into the body There is also a problem that is not. Therefore, a diet having a nutritional component and a nutritional composition that is efficiently absorbed into the body after ingestion or efficiently converted into energy is desired. Disclosure of the invention

The present invention has been made in view of the above circumstances, and it is an object of the present invention to provide a food or drink which has a high efficiency of replenishment of protein and energy and consequently improves various symptoms of PEM. The present inventors have conducted intensive studies to achieve the above object, and as a result, the present invention relates to a food or beverage containing at least one of proteins and peptides and fats and oils in a fixed ratio, wherein the fats and oils constitute fats and oils. It has been found that foods and beverages containing medium chain fatty acids at a ratio of 5 to 100% by mass with respect to 100% by mass of all constituent fatty acids have a strong PEM improving effect.

That is, the present invention relates to a food or drink containing at least one of a protein and a peptide and an oil or fat, wherein at least one of the protein and the peptide is 1 to 50% by mass based on 100% by mass of the total food and drink. The fats and oils are contained in a proportion of 1 to 80% by mass with respect to 100% by mass of the whole food and drink, and the fats and oils are all fatty acids constituting the fats and oils. The object has been achieved by providing a food / drink for improving protein / energy undernutrition characterized by containing 5 to 100% by mass of a medium-chain fatty acid with respect to 0% by mass. BEST MODE FOR CARRYING OUT THE INVENTION

Hereinafter, the food / drink for improving protein / energy undernutrition of the present invention will be described in detail. Examples of the protein used in the protein of the present invention and the food / energy-improving food / drink for improving the nutritional undernutrition state (hereinafter, sometimes simply referred to as food / drink) include, for example, a protein source in the diet such as animal meat, fish meat, vegetables, and beans. Anything that is used on a daily basis can be used. Also, any purified protein used as a general food material such as milk protein such as casein, soy protein, and wheat dartene can be used. The proteins used in the food and drink of the present invention are not limited to these exemplified proteins, and one or more of these protein sources can be used in combination. However, since infusion of branched-chain amino acids can further improve the effect of impaired protein and energy nutrition, those containing a large amount of branched-chain amino acid residues are particularly preferable.

Peptides used in the food and drink of the present invention include, in addition to naturally occurring peptides, those obtained by enzymatically hydrolyzing the above-mentioned protein source or purified protein, or hydrolyzing by standing in concentrated acid or heating. You can also use what you have done. In addition, those produced from amino acids by various peptide synthesis methods can also be used. Further, one or more of these peptides may be used. Used for food and drink of the present invention Peptides are not limited to these peptides, but as in the case of the above proteins, infusion of branched-chain amino acids can further improve the effect of impaired protein and energy nutrition. Those containing much are preferred. Examples of the fats and oils used in the food and drink of the present invention include, for example, fats and oils having a high triglyceride content obtained by purifying raw material fats obtained by squeezing, extracting, or squeezing plant bodies, plant seeds, plant fruits, and the like. Fats and oils having a high triglyceride content obtained by refining animal fats, diacylglycerol, processed edible oils and fats, and the like can be mentioned. More specifically, animal and vegetable oils and fats include, for example, soybean oil, rapeseed oil, rapeseed oil of high oleic acid, corn oil, cottonseed oil, safflower oil, safflower oil of high oleic acid, sunflower oil, sunflower oil of high oleic acid, palm oil, Palm olein oil, palm kernel oil, coconut oil, power oil, rice bran oil, peanut oil, olive oil, perilla oil, perilla oil, linseed oil, grape seed oil, macadamia nut oil, hazelnut oil, capochi seed oil, Walnut oil, camellia oil, teaseed oil, pollage oil, wheat germ oil, algal oil, tallow, lard, chicken oil, fish oil, milk fat, egg oil, seal oil, DHA-containing oil, EPA-containing oil, linolenic Acid-containing fats and oils, α-linolenic acid-containing fats and oils, and fats and oils that have been reduced in saturation by breeding can be used. The diacylglycerol is a diester of glycerin and a fatty acid derived from animal and vegetable oils.

Examples of the edible refined processed fats and oils include the above-mentioned hydrogenated oils of animal and vegetable fats and oils, synthetic fats and oils such as medium-chain fatty acid triglyceride (MCT) and triacetin, and ester-exchanged fats and oils of the fats and oils. As a method of transesterification, there are a chemical reaction, an enzymatic reaction and the like, but an enzymatic reaction is preferable in consideration of the flavor and color of the fat and oil. However, the reaction is not limited to these reactions. Further, the composition of the fatty acids at the 1- and 3-positions and the fatty acid at the 2-position in the obtained transesterified fat may be biased.

The fats and oils used in the food and drink of the present invention are preferably one or two or more kinds selected from these fats and oils, and particularly considering the richness of eating experience, soybean oil, rapeseed oil, high-oleic rapeseed oil, Corn oil, cottonseed oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, palm kernel oil, coconut oil, olive oil, perilla oil, perilla oil, linseed oil, grape seed oil, Milk fat, fat containing DHA, fat containing EPA, fat containing arlinolenic acid, fat containing α-linolenic acid, and medium-chain fatty acids Those composed of one or more selected from glycerides are preferred.

In the present invention, “medium chain fatty acid” means a saturated fatty acid having 6 to 12 carbon atoms, preferably 8 to 10 carbon atoms, and examples thereof include coconut oil-decomposed fatty acids.

As described above, at least one of the protein and the peptide contained in the food and drink of the present invention is contained at a ratio of 1 to 50% by mass relative to 100% by mass of the whole food and drink, as described above. And a ratio of 1 to 25% by mass is more preferable.

When the content of at least one of the protein and the peptide is less than 1% by mass with respect to 100% by mass of the food and drink, various symptoms of PEM are improved even if the other composition conditions mentioned above are satisfied. Action is likely to be weaker. Conversely, if it exceeds 50% by mass, further improvement of the PEM improvement effect cannot be expected even if the other composition conditions mentioned above are satisfied. Also, considering the physical properties and texture of food and drink, the content is preferably 50% by mass or less. As described above, the fats and oils contained in the food and drink of the present invention are contained at a ratio of 1 to 80% by mass relative to 100% by mass of the whole food and drink, and preferably 1 to 80% by mass. It is 50% by mass, more preferably 1 to 30% by mass, and most preferably 1 to 20% by mass. Further, the above fats and oils contain medium chain fatty acids at a ratio of 5 to 100% by mass relative to 100% by mass of all constituent fatty acids, but a ratio of 7 to 99% by mass is more preferable. .

When the fat or oil content of the food or drink is less than 1% by mass, the effect of improving various symptoms of PEM tends to be weak even if other composition conditions are satisfied. Conversely, when the content of fats and oils with respect to 100% by mass of food and drink exceeds 80% by mass, the synergistic effect of the PEM improving effect is not necessarily improved even if other composition conditions are satisfied. Further, when the content of medium-chain fatty acids is less than 5% by mass with respect to 100% by mass of the total constituent fatty acids contained in the fats and oils, various symptoms of PEM are exhibited even if other composition conditions described above are satisfied. The improving effect is weakened.

The oil containing 5 to 100% by mass of a medium-chain fatty acid with respect to 100% by mass of all the constituent fatty acids can be obtained, for example, as follows. That is, OD 0 containing a carbon number of 6 to 12 as a fatty acid, preferably caprylic acid (C 8) or capric acid (C 10) (trade name, manufactured by Nisshin Oil Co., Ltd .; caprylic acid 7) 5% by mass (Triglyceride containing 0.1% by weight) and vegetable fats and oils. The content of the medium-chain fatty acids is 5 to 100% by weight based on 100% by weight of the total constituent fatty acids of the mixed fat and oil. To mix. Also, by mixing a vegetable oil or fat with a medium-chain fatty acid content of 10% by mass or more in all constituent fatty acids, the mixed fatty acid has a medium-chain fatty acid content of 5 to 10% in all constituent fatty acids. 0 mass%. Furthermore, it can also be prepared by transesterifying a mixed fat containing medium-chain fatty acid triglyceride and other fats and oils so that at least one medium-chain fatty acid is contained in one molecule.

In addition, the above-mentioned medium-chain fatty acid triglyceride means tridaliceride in which all three fatty acids ester-bonded to glycerol are medium-chain fatty acids. That is, it means a triglyceride in which all three fatty acids ester-linked to glycerol are saturated fatty acids having 6 to 12 carbon atoms, preferably 8 to 10 carbon atoms.

As explained above, protein / energy undernutrition is a major symptom of weight loss and decreased serum albumin levels. By ingesting the food or drink of the present invention having the above-mentioned composition, nutrients and proteins are efficiently absorbed, and therefore, weight loss, which is a symptom of protein * energy undernutrition, is prevented or suppressed, and serum albumin level is reduced. Is also prevented or improved.

The food and drink of the present invention having the above composition may contain the following other components in order to adjust the flavor, appearance, physical properties, etc. within a range not to impair the effects of the present invention.

Examples of the other components include monosaccharides such as glucose and galactose, oligosaccharides such as sucrose, maltose, maltotriose, and galacto-oligosaccharides, polysaccharides such as dextrin, starch, cellulose, and monosaccharides such as syrup; Saccharides such as a mixture of oligosaccharides and polysaccharides; Amino acids such as L-cystine; Ashes such as sodium, potassium, calcium, and phosphorus; Phospholipid degradation products such as choline, choline tartrate, and choline bitartrate; Acidulants;

Further, the fats and oils contained in the food and drink of the present invention preferably contain 15% by mass or more of fats and oils in which at least one of the constituent fatty acids is a medium-chain fatty acid, based on 100% by mass of the total fats and oils. More preferably, the content is 20% by mass or more. Such fats and oils Foods and drinks containing can exert a stronger PEM improving effect.

In addition, fats and oils in which at least one of the constituent fatty acids consists of medium-chain fatty acids are

If the content is less than 15% by mass with respect to 0% by mass, it is not preferable because the effect of improving the protein's energy and malnutrition tends to be weakened.

Furthermore, the fats and oils contained in the food and drink of the present invention preferably contain medium chain fatty acid triglycerides in an amount of 0.1% by mass or more, more preferably 0.2% by mass, based on 100% by mass of the total fats and oils. Or more, more preferably 0.5% by mass or more, and 1% by mass

Most preferably, it is contained at a ratio of 100100% by mass. Foods and drinks containing such fats and oils can exert a stronger PEM improving effect.

It is not preferable that the fat or oil contains medium-chain fatty acid triglyceride but the proportion is less than 0.1% by mass, because the effect of improving protein / energy undernutrition tends to be weakened.

Examples of the medium-chain fatty acid triglyceride include triglyceride containing force prillic acid and force phosphoric acid in a ratio of caprylic acid (C8) / cabric acid (CIO) = 60 to 75Z40 to 25 (mass ratio). Is particularly preferred. Such a medium-chain fatty acid triglyceride can be produced, for example, by subjecting the above-mentioned medium-chain fatty acid and glycerin to an esterification reaction by a conventional method, but a commercially available product is convenient.

In addition, in particular, in the food and drink of the present invention, the mass ratio of at least one of protein and peptide to the medium-chain fatty acid is preferably in the range of 1: 0.02 to 1:25, and 1: 0.05 to 1:10. Is more preferable, and the range of 1: 0.1 to 1: 5 is most preferable. -In particular, in the food and drink of the present invention, when the medium-chain fatty acid is contained in an amount of 5% by mass or more, preferably 7% by mass or more with respect to 100% by mass of all the constituent fatty acids constituting the fat and oil, The synergistic effect of one and medium-chain fatty acids increases the PEM improving effect.

When the mass of the medium-chain fatty acid is less than 0.02 or the mass of the medium-chain fatty acid exceeds 25 with respect to the mass 1 of at least one of the protein and the peptide, the synergistic effect does not necessarily improve the PEM improving effect. It is not desirable because there is no. The mass ratio of at least one of protein and peptide to medium chain fatty acid is in the range of 1: 0.02 to 1:25. Even within the above, the synergistic effect is not necessarily high when the medium-chain fatty acid is less than 5% by mass with respect to 100% by mass of all the constituent fatty acids constituting the fat or oil in the food and drink of the present invention. When the mass of the medium-chain fatty acid is less than 0.02 and / or the mass of the medium-chain fatty acid exceeds 25 with respect to the mass 1 of at least one of the protein and the peptide, the improvement of the PEM improving effect by the synergistic effect is not necessarily required. It is not preferable because it is not high.

The hardness of the food and drink according to the present invention is determined by measuring the compressive stress of the substance by linear motion (measurement conditions; the sample is filled into a cylindrical container with a diameter of 40 mm to a height of 15 mm, and a plunger with a diameter of 20 mm is filled. Measurement at a compression rate of 10 mmZ seconds and a clearance of 5 mm, and a sample temperature of 20 ± 2 ° C).

It is preferably in the range of 500, 000 [NZm ² ], more preferably in the range of 100 to 30,000 [N / m ² ], and more preferably, in the range of 100 to 50,000 [N / m ² ]. N / m ² ] is particularly preferred.

Food and drink with a hardness of less than 100 [N / m ² ] measured by a device capable of measuring compressive stress by linear movement may cause the food to be accidentally injected into the trachea and lungs for the elderly. It is not preferable because there is a possibility of entering. In addition, foods with a hardness of more than 50,000 [N / m ² ] may not be sufficiently filled by the elderly, and a large bolus of food may be clogged in the trachea. Not preferred.

As an apparatus capable of measuring the compressive stress by the above-mentioned linear motion, for example, a creep meter;

Although the food and drink of the present invention can be used by anyone, it is preferable that the food and drink are taken by those who do not have a sufficient swallowing function, for example, elderly people, especially men and women aged 60 and over. When a person is over 60 years of age, their appetite and digestive and absorption capacity decrease, and they cannot take in enough nutrients, their ability to exercise and their activity decrease, and they lose muscle mass and, consequently, weight, and swallow. The function of the body is reduced, and people are reluctant to take food and drink because they suffer. These factors alone or in combination cause protein-energy-undernutrition. The food and drink of the present invention are particularly effective for improving EM of elderly people.

Further, the properties of the food and drink of the present invention are preferably at least one of gel and thick. As explained earlier, the elderly often have a reduced ability to swallow food and drink, especially when swallowing highly fluid water, tea, miso soup, etc. May bleed. These elderly people tend to be reluctant to eat and drink, which can also contribute to protein and energy undernutrition. When the food or drink of the present invention is at least one of a gel and a thickened one, even if the food and drink are swallowed, the food and drink suffer less, and even the elderly with reduced swallowing function actively eat and drink. Therefore, protein or energy undernutrition can be more effectively prevented or improved. In other words, when the property of the food or drink of the present invention is at least one of a gel state and a thick state, swallowing can be easily performed even in the elderly, particularly in the elderly having insufficient swallowing function.

In the present invention, “thick food” refers to a liquid food or drink having a viscosity in the range of 500 to 100,000 [mP'a * s], such as condensed milk or custard water syrup. When the food or drink is put into the oral cavity with a hardness of 100 to 50,000 [N / m ² ], such as jelly, tofu, or hamburger, it will It means a food or drink that can be easily crushed with just the tongue. The flow characteristics may be Newtonian or non-Newtonian.

In order to make the property of the food or drink at least one of gel and thick, it is preferable to use at least one of a gelling agent and a coagulant, particularly a thickening polysaccharide. The thickening polysaccharide is not particularly limited, and examples thereof include carrageenan, furcellulan, agar, alginic acid, and dielan gum. There is no particular limitation on the coagulant, and examples thereof include calcium sulfate, magnesium chloride, calcium chloride, magnesium sulfate, and crude seawater magnesium chloride (Nigari). In the food and drink of the present invention, at least one of these gelling agents and coagulants can be appropriately selected. Further, in order to adjust the texture and physical properties, it is possible to use mouth-to-mouth bean gum, xansu gum, guar gum and the like.

By selecting and using such thickening polysaccharides as appropriate, it can be easily broken with a spoon with a silky tofu-like texture, and it is smooth and smooth, even for elderly people, especially those who do not have sufficient swallowing function. It is possible to prepare a food or drink having at least one of a gel state and a thick state that can be easily swallowed.

In addition, when the food or drink of the present invention has at least one of a gel state and a thick state, the soybean ground product, defatted soybean, soybean meal, soybean juice, soybean water extract, soybean extract A tofu-like food prepared by blending at least one of a soy protein of a soluble fraction and soy milk, an edible oil and fat, and at least one of a gelling agent and a coagulant, It is preferable that the protein is contained at a ratio of 1 to 25% by mass and the fat or oil is contained at a ratio of 1 to 30% by mass with respect to the mass%.

According to such foods and drinks, high-quality proteins (protein score of 100) can be ingested.

In particular, when the food or drink of the present invention has at least one of a gel state and a thick state, the protein content is preferably 1 to 25% by mass relative to 100% by mass of the food and drink. However, it is more preferably 1 to 20% by mass, further preferably 2 to 15% by mass, particularly preferably 2 to 10% by mass, and most preferably 3 to 10% by mass. The fat content is preferably 1 to 30% by mass, more preferably 1 to 25% by mass, still more preferably 2 to 20% by mass, particularly preferably 100 to 100% by mass of food and drink. Most preferably, it is 2 to 15% by mass, and 3 to 12% by mass. As long as the protein content and the fat content are in such ranges, more appropriate amounts of protein and energy can be ingested.

In the above foods and drinks, when the content of protein and fat is less than 1% by mass with respect to 100% by mass of food and drink, a sufficient amount of protein and medium-chain fatty acids is not absorbed in the body, resulting in low protein and low energy. The nutritional effect is likely to be weak. Conversely, if the protein content exceeds 25% by mass or the fat or oil content exceeds 30% by mass, elderly people with diabetes, liver disease, etc., who are contraindicated with high protein and high calorie diets Unpleasant for the elderly.

In addition, in a food or drink having the above composition having at least one property of gel and thick, other components can be added as necessary.

As the above other components, in addition to the above sugars and ash, vitamin A, vitamin Bl, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D as long as the effects of the present invention are not impaired. , Vitamins such as vitamin E, vitamins, ubiquinone, niacin, folic acid, minerals such as calcium and magnesium, irons such as heme iron, sterols such as cytostelol, and oryzanol, oligosaccharides, dextrin, Isoflavones, saponins, branched-chain amino acids, taurine, polypheno And dietary fiber. Of these, the addition of galactooligosaccharides is preferred because it has an intestinal action. Also, dextrin and vitamins are preferred.

Furthermore, it is more preferable to mix minerals such as calcium, sterols such as soy sterol, isoflavone, saponin, branched-chain amino acid, taurine, polyphenol, dietary fiber and the like.

The food and drink of the present invention can be prepared, for example, by the following method.

That is, food ingredients such as soybeans, dairy products, and flour containing at least one of proteins and peptides, for example, at least one of proteins and peptides, and 5 to 100% by mass of medium chain fatty acids in all constituent fatty acids. It can be prepared by mixing edible oil and fat with other optional ingredients in the ratio described above, and filling, if necessary, filtered, heat-sterilized, homogenized and cooled into a suitable container. If the food and drink of the present invention is prepared to have a tofu-like texture, for example, it can be eaten as a cold tsutsumi, miso soup ingredients, dashi beans and the like. In addition, it can be prepared to have a texture such as Kuzumochi, Chawanmushi, Kamizomi, etc.

Examples of a method for producing a food or drink having at least one of a gel state and a thick state include the following methods, but are not limited thereto. That is, raw materials containing one or more soybean proteins among soybean ground products, defatted soybeans, soybean meal, soybean juice, soybean water extract, soybean soluble fraction, and soymilk, Edible oils and fats containing 5 to 100% by mass of medium-chain fatty acids, a gelling agent and a coagulant, and, if necessary, blending with other components and filtering the mixture, followed by heat sterilization. I do. After sterilization, homogenized and cooled, filled into suitable containers to obtain tofu-like foods.

Thus, the food and drink of the present invention can be stored at room temperature for a long period of time by aseptically preparing and aseptically packaging. Hereinafter, the food and drink of the present invention will be described in more detail with reference to examples, but the food and drink of the present invention is not limited to the following examples.

The food and drink of the present invention was intended to improve the symptoms of human elderly PEM patients. It is. Therefore, the evaluation of the food and drink effectiveness according to the present invention is also desirably performed in human PEM patients. However, PEM patients are weakened due to malnutrition and other reasons, and it is not preferable to administer a new experimental diet to such patients. In such a case, a method is widely used in which a disease model animal showing symptoms similar to that of actual clinical PEM is created and the animal is used for evaluation. In this study, rats were fed a low-protein or protein-free diet to produce PEM model hypoalbuminemia and weight loss in a short period of time, and PEM model rats were produced. The PEM improving effect of the food and drink of the present invention was experimentally determined by adding fats and oils containing a medium-chain fatty acid in the molecule.

As mentioned above, body weight and serum albumin levels decrease in PEM patients, and similar phenomena occur in PEM model rats. Therefore, the degree of PEM improvement can be known by measuring the body weight and serum albumin value of the rat during the experimental period and comparing the measured values of the comparative example and the example. In this case, it can be said that the smaller the weight loss or the larger the weight gain, the better the PEM. Alternatively, it can be said that the higher the serum albumin level, the better the PEM. The analysis methods used in the examples and comparative examples, and the evaluation methods and evaluation criteria for the PEM improving effect are shown below.

[Method for analyzing fatty acid composition and tridaliceride composition in sample oil and fat, and method for analyzing medium chain fatty acid composition in food]

The GLC analysis method (standard oil and fat analysis test method established by the Japan Oil Chemists' Society 2.4.2.2.2) was adopted.

[Measurement of serum albumin level]

Serum albumin levels were determined by the BCG method. The method is as follows: a mixture of rat serum 5 ^ and an albumin color reagent (1 mL of 37 mM succinate buffer, pH 4.2, containing BCG 0.08 mM) was left at room temperature for 10 minutes, and the absorbance at 630 nm was measured. did. Then, compared with the measured value of the standard serum of known concentration by the same method, Serum albumin levels were calculated. The BCG method is a method for determining the concentration of albumin by measuring the absorbance of a blue color produced by binding of albumin and promcresol green (BCG) in a test tube, and is often used in clinical tests. In clinical practice, serum albumin measured by the same method is used as an indicator of PEM. A PEM of 3.5 gZdL or less is judged as PEM. In the rat serum of this experiment, it can be determined that the larger this value is, the greater the PEM improving effect is.

Evaluation method of C P E M improvement effect]

Three 7-week-old wis Yuichi male rats (Japan SLC) were set as one test group, and the feeds obtained in Examples and Comparative Examples were freely taken with water for 3 weeks. The feed was changed once every two days to account for the oxidative degradation of feed components. Blood was collected from each rat at the start of the test and at 11:00 am on the third week of administration of the test meal. Blood was centrifuged to prepare serum. Next, the serum albumin level was measured by the BCG method described above. The PEM improving effect of each sample feed was evaluated based on the results of the significant difference test of the serum albumin value of the rats between the example and the comparative example.

[Evaluation criteria for PEM improvement based on serum albumin level]

As shown below, the grades of the PEM improvement effect were divided into four grades and used as evaluation criteria. In Tables 3 and 5 below, which show the evaluation results, the evaluation results were represented using the following symbols.

◎: Significant effect · Improved (significant difference, risk rate 0.01)

〇： Effect · Improved (significant difference, risk rate is 0.05)

1 ： Especially effective · No improvement (No significant difference)

X: decreased Examples 1-3 and Comparative Examples 1-3

In Example 1, ODO (manufactured by Nisshin Oil Co., Ltd.), which is a fat composed of medium-chain fatty acid triglyceride, was used as a specimen fat. The fatty acid composition and triglyceride composition in the used sample fats and oils were determined by GLC analysis. Next, a low (5% by mass) protein feed having the composition shown in Table 2 below was prepared using the obtained sample oil and fat. Then, as described in the section “Animal experiments using rats”, rats were ingested with the obtained feed for 3 weeks, and the PEM improving effect was evaluated. The evaluation results are shown in Table 3 below, together with the GLC analysis results of the fatty acid composition and triglyceride composition in the sample fats and oils.

In Example 2, the PEM improvement operation was performed in the same manner as in Example 1 except that a sample oil was prepared by mixing ODO and soybean oil (manufactured by Nisshin Oil Co., Ltd.) at a ratio of 1: 9. evaluated.

Example 3 In Example 3, PEM was prepared in the same manner as in Example 1 except that ODO and soybean oil (manufactured by Nisshin Oil Co., Ltd.) were mixed at a ratio of 1: 9, and the transesterified oil was prepared as a sample oil. The improving effect was evaluated.

In Comparative Example 1, the PEM improving effect was evaluated in the same manner as in Example 1 except that soybean oil (manufactured by Nisshin Oil Co., Ltd.) was used as the sample oil and fat instead of ODO. The evaluation results are shown in Table 3 below in the same manner as in the above example.

In Comparative Example 2, as shown in Table 1 below, the evaluation was performed in the same manner as in Example 3 except that a casein was not added and a protein-free feed was ingested. In other words, while the feed of Example 3 contained 62.95% by mass of corn starch and 5% by mass of casein, Comparative Example 2 contained 67.95% by mass of corn starch without casein. Are different. Table 3 below shows the evaluation results in the same manner as in the above example.

In Comparative Example 3, a test was performed in the same manner as in Example 2 except that the mixing ratio of ODO and soybean oil, 1: 9, was changed to 1:49, and the PEM improving effect was evaluated. The evaluation results are shown in Table 3 below in the same manner as in the above embodiment.

Table 1 Composition of protein-free feed

Ingredients Composition (% by mass) Corn starch 67.95 Casein 0 Sucrose 10 Specimen fat 12 Cellulose 5 Mineral mixture (Clea Japan, AIN-93 composition) 3.5 Vitamin mixture (Clea Japan, AIN-93 composition) 1

L-cystine 0.3 Choline bitartrate 0.25 Table 2 Low (5%) protein feed composition Ingredients Composition (% by mass) Cornstarch 62.95 Casein 5 Sucrose 10 Sample oil and fat 12 Cellulose 5 Mineral mixture (CLAIN, Nippon Clea, AIN — 93 composition) 3.5 Vitamin mixture (Clea Japan, AIN—93 composition) 1

0.3 Choline bitartrate 0.25

Table 3 Evaluation of fatty acid composition and PEM improvement effect of test oils and fats

* 1 L represents a long-chain fatty acid in the triglyceride structure.

n M represents a medium-chain fatty acid in the tridaliceride structure.

* 3 The numerical values are shown as the average soil standard error of three animals in each group.

U For each example, the results of comparison with the corresponding comparative example are shown.

Examples 4 to 7 and Comparative Examples 4 and 5

In Example 4, ODO (manufactured by Nisshin Oil Co., Ltd.), which is a fat composed of medium-chain fatty acid triglyceride, was used as a specimen fat. The fatty acid composition in the obtained sample fat was determined by GLC analysis. The obtained sample oil / fat, soymilk, dextrin, galacto-oligosaccharide, vitamin E, and gelling agent were mixed in the ratio shown in Table 4 below, filtered, and then sterilized by heating at 150 ° C for 5 seconds. . After homogenization, it was cooled around 50 ° C and filled in a container. After filling, the mixture was further cooled for 8 hours to obtain a tofu-like food. The medium-chain fatty acid composition in the obtained tofu-like food was determined by GLC analysis. Next, the PEM improving effect was evaluated using the obtained tofu-like food. In other words, using soybean oil as a sample oil and fat, a protein-free diet was prepared to have the composition shown in Table 1 above, and rats were allowed to freely ingest for 3 weeks, and at the same time, the obtained tofu-like food was The rats were forcibly administered 10 g per day to evaluate the PEM improving effect.

In Example 5, a fat and oil prepared by mixing ODO and soybean oil (manufactured by Nisshin Oil Co., Ltd.) at a ratio of 2: 8 was prepared as a sample fat and oil, and the obtained sample fat and oil were used, as shown in Table 4 below. The PEM improving effect was evaluated in the same manner as in Example 4 except that a food for tofu was obtained by mixing at the same ratio as above.

In Example 6, an ODO and soybean oil (manufactured by Nisshin Oil Co., Ltd.) were mixed at a ratio of 2: 8, and then a transesterified oil was prepared as a sample oil and the following sample oil and fat was used. The PEM improving effect was evaluated in the same manner as in Example 4 except that a food for tofu was obtained by mixing at the ratio shown in Table 4.

In Example 7, the test was performed in the same manner as in Example 6, except that a mixed solution that did not thicken without using a gelling agent was prepared and ingested.

In Comparative Example 4, a test was conducted in the same manner as in Example 4 except that soybean oil was used as the sample oil and fat, and a purine-like food was prepared and ingested using an aqueous solution of casein sodium instead of soymilk.

Comparative Example 5 was tested in the same manner as in Example 6, except that a purine-like food containing no protein was prepared and taken. Table 5 shows the results. JP02 / 04791

18 Table 4 Composition of ingredients of tofu-like foods of Examples 4 to 6 and Comparative Examples 4 and 5

In addition, the compressive stress of the obtained tofu-like food was measured three times by linear motion using a creep plate of Yamaden Corporation; RE-33005. The compressive stress of the tofu-like food of Example 6 (measured three times) was 2308, 2308, 2371 [N / m ² ], and the compressive stress of the non-thickened liquid mixture of Example 7 (measured three times) Was 92, 88, 95 [N / m ² ].

Table 5 Evaluation of fatty acid composition and PEM improvement effect of test oils and fats

* 1 The numerical values are shown as the average standard deviation of the soil of three animals per group.

Each example was evaluated in comparison with the corresponding comparative example or example. The evaluation of the PEM improvement effect of Examples 4 and 5 with respect to Example 7 was not performed.

Comparing the example using ODO and the comparative example using soybean oil, which is a common edible oil and fat, the food and drink of the example containing ODO contains soybean oil which is currently widely used. It can be seen that the PEM improving effect is higher than that of the food and drink prepared.

Also, comparing Example 6 with Example 7, it can be seen that even the deemed food obtained in Example 7 has a high PEM improving effect, but the thickened food obtained in Example 6 It can be seen that it has a higher PEM improving effect. In other words, it can be understood that the effect of the food and drink of the present example is particularly high if the food and drink have at least one property of gel and thick.

Comparing Example 3 with Comparative Example 2, it can be seen that ingesting a low (5% by mass) protein diet has a higher PEM improving effect than ingesting a protein-free color. Industrial applicability

The food / drink for improving protein / energy undernutrition of the present invention is a food / drink having a high protein and energy supply efficiency, and has a remarkable PEM improving effect. That is, improvement of various symptoms of PEM can be expected by taking the food and drink of the present invention.

Claims

The scope of the claims

1. A food or drink containing at least one of a protein and a peptide and fats and oils, wherein at least one of the protein and the peptide is 100% by mass of the whole food and drink.

It is contained at a ratio of 1 to 50% by mass,

The above fats and oils are contained at a ratio of 1 to 80% by mass with respect to 100% by mass of all foods and drinks.

The above fats and oils are characterized by containing 5 to 100% by weight of medium-chain fatty acids with respect to 100% by weight of all constituent fatty acids constituting the fats and oils. object.

2. The protein according to claim 1, wherein the fat or oil in which at least one of the constituent fatty acids is a medium-chain fatty acid is contained in a proportion of 15% by mass or more based on 100% by mass of the fat and oil. Food and drink for improving energy undernutrition.

3. The food / drink for improving protein / energy-poor nutrition according to claim 1, wherein the medium-chain fatty acid triglyceride is contained in an amount of 0.1% by mass or more based on 100% by mass of the total fat and oil. .

4. The protein according to claim 1, wherein the mass ratio of at least one of the protein and the peptide to the medium-chain fatty acid is 1: 0.02 to 1:25. For food and drink.

5. Measure the compressive stress of the material by linear motion (Measurement conditions: Fill the sample into a cylindrical container with a diameter of 40 mm to a height of 15 mm, compress with a plunger of 20 mm in diameter, 10 mmZ seconds, Measured with a clearance of 5 mm, the sample temperature at the time of measurement is 20 ± 2 ° C) The hardness is 100 to 50, 000 [NZm ² ] measured by a device that can measure The food / drink for improving a protein / energy undernutrition state according to claim 1.

6. The food / drink for improving protein / energy low nutrition according to claim 1, which is used for the elderly.

7. The food / drink for improving protein / energy undernutrition according to claim 1, wherein the property is at least one of gel and thick.

8. At least one of soybean ground protein, defatted soybean, soybean meal, soybean juice, soybean water extract, soybean soluble fraction, soymilk, edible oil and fat, gelling agent and coagulant A tofu-like food obtained by blending at least one of

Containing protein in a ratio of 1 to 25% by mass with respect to 100% by mass of the total food and drink; and

8. The food / drink for improving protein / energy undernutrition according to claim 7, wherein the fat / oil is contained at a ratio of 1 to 30% by mass relative to 100% by mass of the whole food / drink.

9. The protein and the food / drink for improving low-nutrition status according to claim 8, which is obtained by further processing dextrin, vitamins, and oligosaccharides.