JP2002223732A - Liquid food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a liquid food effective on increasing immune strength of especially e.g. a postoperative patient, a bedridden elderly person, an invalid person. SOLUTION: This liquid food is characterized by containing as the active ingredient 16-19 wt.% of glutamine in the form of peptide bond glutamine based on the whole amino acid, 19-25 wt.% of branched-chain amino acid based on the whole amino acid and 50-60 wt.% of branched-chain amino acid based on the whole essential amino acid.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a peptide-containing glutamine and a branched-chain amino acid in a specific ratio as active ingredients, and is particularly effective for enhancing immunity of postoperative patients, bedridden elderly people, and the like. Liquid liquid food.

[0002]

BACKGROUND OF THE INVENTION Glutamine is known as an effective amino acid for improving immunity, as a nutrient for the intestinal wall, and as a nutrient for postoperative and bedridden patients, but free glutamine is unstable. On the other hand, peptide-bound glutamine (hereinafter, referred to as “peptide-bound glutamine”
Is stable.

[0003] Incidentally, several oral nutritional compositions containing a peptide and a free amino acid are known. For example,
JP-A-7-264992 discloses that 20 to 50% by weight of a peptide having a maximum molecular weight of 3,000 or less and free amino acids of 80 to 5 obtained by enzymatic degradation of milk protein with a protease.
0% by weight, a composition containing a hypoallergenic peptide containing aromatic amino acids as a bitter component and reduced unpleasant odor, and milk protein, which are sequentially enzymatically decomposed with protease and peptidase, and subjected to ultrafiltration and anion exchange resin. A method for producing the peptide-containing composition for performing the treatment is disclosed, and as an effect brought about by the method, such a peptide-containing composition is used as a nitrogen source for a food or nutritional composition because bitterness and unpleasant odor are reduced. (See "Summary" in the same publication).

[0004] Oral nutritional compositions containing peptide-bound glutamine are also known. For example, JP-A-7-2
No. 55398 discloses an oral enteral nutrition composition having high storage stability and palatability containing an enzymatically decomposed product of wheat gluten as a nitrogen source, and a nutritional as a nitrogen source other than the enzymatically decomposed product of wheat gluten. The present invention discloses an oral enteral nutrition composition containing a high-quality protein and / or a hydrolyzate thereof, which can provide glutamine stably and in a large amount, and a nutritional composition according to the prior art. It is described that an oral enteral nutrition composition having a better taste and a higher palatability than the composition is provided (see “Summary” in the publication).

[0005]

Under the background of the prior art described in the preceding paragraph, the present invention is to provide a liquid liquid food which is particularly effective for enhancing immunity of post-operative patients, bedridden elderly people and the sick. Aim.

[0006]

Means for Solving the Problems As a result of intensive studies to achieve the object described in the preceding section, the present inventor has found that glutamine as an active ingredient is added to a liquid liquid food in the form of a peptide bond and that a specific ratio to all amino acids is obtained. Further, they have found that the objectives described in the preceding paragraph can be achieved by including the branched-chain amino acids at a specific ratio to all amino acids and all essential amino acids, respectively, and completed the present invention based on such findings. .

That is, the present invention provides, as active ingredients, glutamine in the form of peptide-bound glutamine in an amount of 16 to 19% by weight based on all amino acids, and branched-chain amino acids in an amount of 19 to 25% by weight based on all amino acids. The present invention relates to a liquid liquid food containing 50 to 60% by weight of the essential amino acid.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.

The peptide-bound glutamine which is an active ingredient of the liquid liquid food of the present invention includes casein (which may be in the form of a salt such as a sodium salt or a calcium salt) or D
Examples include those commercially available from MV Japan under the trade name of “glutamine peptide”. Gluten itself contains peptide-bonded glutamine, but is poor in dispersibility due to its high molecular weight, and is difficult to use in the liquid food of the present invention. Commercially available branched amino acids (L-leucine, L-isoleucine, L-valine, etc.) of other active ingredients can also be used.

The mixing ratio of these peptide-bound glutamines and branched-chain amino acids is determined from the viewpoint of nutrition and taste. As described above, the ratio of glutamine in the form of peptide-bound glutamine to total amino acids is 16-19.
% By weight, and 19 to 25% by weight of the branched-chain amino acids based on the total amino acids, and 50 to 60% by weight based on the total essential amino acids. If the ratio is out of this range, for example, if the amount of peptide-bound glutamine and molecular chain amino acids exceeds the upper limits, bitterness increases, which is not preferable. On the other hand, below the lower limit, an effect of enhancing immunity is not expected.

In the liquid liquid food of the present invention, from the viewpoint of taste, the ratio of "glutamine peptide" of peptide-bound glutamine to casein is 1: 1.5 to 2 by weight ratio.
It is preferred that

In the liquid liquid diet of the present invention, the ratio of branched-chain amino acids L-leucine, L-isoleucine and L-valine is from 1.5 to 2: 1 in molar ratio from the viewpoint of nutrition. : 1 is preferred.

Further, the liquid liquid food of the present invention comprises L-
Threonine and L-cystine and / or L-methionine can be supplemented to improve its amino acid score.

The liquid liquid food of the present invention may contain various nutrients such as vitamins and minerals in appropriate amounts, in addition to various fats and oils and carbohydrates. Dietary fiber, oligosaccharides, and the like can also be added for the purpose of improving bowel movements. Further, the stability of the product can be improved by using an emulsifier, and further, a fragrance or the like can be blended for improving the palatability.

[0015] The method of preparing the liquid liquid food of the present invention using such components is not particularly limited, and may be appropriately selected according to the method employed in this field.
For example, after mixing and dissolving the raw materials and homogenizing using a homogenizer, ultrahigh-temperature sterilization and aseptic filling are performed, or retort sterilization after filling is performed to obtain a product.

[0016]

The present invention will be described in more detail with reference to the following examples.

Example 1 A liquid liquid food was prepared according to the composition shown in Table 1 below (50 k).
g scale).

[0018]

[Table 1]

That is, "Glutamine peptide", casein Na, amino acid mix, dextrin, "Pine fiber C" (water-soluble) were added to warm water (60 ° C.) in which deionized water was warmed so as to have a finished mixing ratio shown in Table 1. (Dietary fiber), a vitamin mix, a mineral mix, a milk flavor, and an enzyme-decomposed lecithin (emulsifier) were added and mixed, and soybean oil separately heated to 60 ° C. was added thereto.

The obtained mixture was emulsified twice at 24.5 MPs (250 kgf / cm ² ) using a high-pressure homogenizer and then sterilized by a UHT sterilization method (1).
A fluid fluid food was prototyped at 40 ° C. for 15 seconds.

In this trial liquid food, "the ratio of glutamine peptide to casein Na is approximately 1: 2.
Glutamine accounts for 16.6% of all amino acids, and branched-chain amino acids (BCAA) account for 50.3% of essential amino acids.
And 22.2% of the total amino acids.

The contents of vitamins and minerals (in 100 ml) in the finished liquid food are as shown in Table 2 below.

[0023]

[Table 2]

Example 2 A liquid liquid food was prepared in the same manner as in Example 1 with the composition shown in Table 3 below.

[0025]

[Table 3]

In this prototype liquid food, the ratio of "glutamine peptide" to casein Na is approximately 1: 1.5.
Glutamine also accounts for 18.1% of the total amino acids, and BCAA accounts for 56% of the essential amino acids and 21.9% of the total amino acids.

Comparative Example 1 A liquid liquid food was prepared in the same manner as in Example 1 with the composition shown in Table 4 below.

[0028]

[Table 4]

In this prototype liquid food, the ratio of “glutamine peptide” to casein Na is approximately 1: 1. Glutamine also accounts for 21% of all amino acids, and B
CAA contains 57% of essential amino acids and 2 of all amino acids
Accounts for 1.5%.

Comparative Example 2 A liquid liquid food was prepared in the same manner as in Example 1 with the composition shown in Table 5 below.

[0031]

[Table 5]

In this prototype liquid food, the ratio of "glutamine peptide" to casein Na is approximately 2: 1. Glutamine also accounts for 23.6% of total amino acids, and BCAA accounts for 58.8% of essential amino acids and 20.9% of total amino acids.

Test Example 1 Sensory evaluation was performed on the four types of liquid liquid foods manufactured in the above Examples and Comparative Examples. That is, comprehensive evaluation was requested from a sensory evaluation panel composed of five outstanding panelists.

As a result, the prototype of Example 1 was very good (◎), the prototype of Example 2 was good (○), the prototype of Comparative Example 1 felt slightly bitter (△), and The prototype 2 was bitter (x).

[0035]

According to the present invention, it is possible to easily provide a liquid liquid food effective for enhancing immunity, particularly for postoperative patients, bedridden elderly people, and the sick.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B018 LB10 LE05 MD19 MD20 MD21 ME02 ME14 4B036 LC06 LE02 LF19 LH14 LH15 4C084 AA02 AA07 BA03 BA07 CA62 DA39 DC50 MA02 MA16 MA52 NA14 ZB092 4C206 AA01 AA02 FA53 JA27 JA62

Claims (4)

[Claims] Claims: 1. Glutamine in the form of peptide-bound glutamine is used as an active ingredient in an amount of from 16 to
A liquid liquid food comprising 19% by weight, and 19 to 25% by weight of a branched-chain amino acid based on all amino acids and 50 to 60% by weight based on all essential amino acids. 2. The liquid liquid food according to claim 1, which contains "glutamine peptide" of peptide-bound glutamine and casein in a weight ratio of 1: 1.5-2. 3. The branched chain amino acids L-leucine, L-isoleucine and L-valine in a molar ratio of 1.5 to 2: 1:
3. The composition according to claim 1, wherein said compound is contained at a ratio of 1.
Liquid liquid food as described. 4. An amino acid score of 1 by supplementing L-threonine and L-cystine and / or L-methione.
The liquid liquid food according to any one of claims 1 to 3, wherein the liquid liquid food is set to 00.