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JP3101889B2 - Alpha-linolenic acid rich hypoallergenic nutritional composition - Google Patents

Alpha-linolenic acid rich hypoallergenic nutritional composition

Info

Publication number
JP3101889B2
JP3101889B2 JP04032821A JP3282192A JP3101889B2 JP 3101889 B2 JP3101889 B2 JP 3101889B2 JP 04032821 A JP04032821 A JP 04032821A JP 3282192 A JP3282192 A JP 3282192A JP 3101889 B2 JP3101889 B2 JP 3101889B2
Authority
JP
Japan
Prior art keywords
oil
nutritional composition
linolenic acid
food
hypoallergenic nutritional
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
JP04032821A
Other languages
Japanese (ja)
Other versions
JPH0686655A (en
Inventor
陽一 山部
伸彰 高橋
正 井戸田
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Snow Brand Milk Products Co Ltd
Original Assignee
Snow Brand Milk Products Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Snow Brand Milk Products Co Ltd filed Critical Snow Brand Milk Products Co Ltd
Priority to JP04032821A priority Critical patent/JP3101889B2/en
Publication of JPH0686655A publication Critical patent/JPH0686655A/en
Application granted granted Critical
Publication of JP3101889B2 publication Critical patent/JP3101889B2/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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  • Edible Oils And Fats (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Grain Derivatives (AREA)

Description

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION

【0001】[0001]

【産業上の利用分野】本発明は、食物を起因とするアレ
ルギー疾患を有する患者(以下食物アレルギー患者とい
う)の病態食として用いられる低アレルゲン性栄養組成
物に、脂質として十字花科植物油を配合してなるα−リ
ノレン酸の豊富な低アレルゲン性栄養組成物に関する。
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a low allergenic nutrient composition used as a pathological diet for patients with allergic diseases caused by food (hereinafter referred to as "food allergy patients"), comprising a cruciferous vegetable oil as a lipid. Α-linolenic acid-rich hypoallergenic nutrition composition.

【0002】[0002]

【従来の技術】アレルギー、特に食物アレルギーは近年
我が国において増加の傾向が著しい。現在のところ,食
物アレルギーの基本的な治療法は、食事からの食物アレ
ルゲンの除去しかない。我が国における3大食物アレル
ゲンは、牛乳、卵、大豆であるが、それらは、我が国の
国民が頻繁に摂取する、蛋白質に富む、安価な食品であ
り、それらを食事から除去することは、栄養学的に深刻
な問題を、食物アレルギー患者に引き起こす。このた
め、食物アレルギー患者のためにアレルゲン性が無い
か、あるいはアレルゲン性の低い栄養組成物が開発され
ている。このアレルギー患者用の栄養組成物は一般に牛
乳蛋白質または大豆蛋白質を酵素分解し、アレルゲン性
を低減化したペプチドを窒素源として利用している。一
方、脂質としては乳脂肪、コーン油、大豆油等、一般的
なアレルゲンを含む油脂の使用を避け、ヤシ油、ラー
ド、パーム油、パーム核油、サフラワー油等を用いるよ
う配慮されている。しかし、これらの油脂には必須脂肪
酸の一つであるω3系のα−リノレン酸(以下α−リノ
レン酸という)が殆ど含まれておらず、食物アレルギー
患者用栄養組成物としては問題があった。
2. Description of the Related Art Allergies, especially food allergies, have been increasing in Japan in recent years. At present, the only basic treatment for food allergies is to remove food allergens from the diet. The three major food allergens in our country are milk, eggs, and soybeans, which are protein-rich, inexpensive foods that are frequently consumed by our citizens. Causes serious problems for food allergy sufferers. For this reason, nutritional compositions having no or low allergenicity for food allergy patients have been developed. This nutritional composition for allergic patients generally utilizes a peptide obtained by enzymatically decomposing milk protein or soy protein and reducing allergenicity as a nitrogen source. On the other hand, as fat, milk fat, corn oil, soybean oil, and the like, avoid using oils and fats containing common allergens, and are considered to use palm oil, lard, palm oil, palm kernel oil, safflower oil, and the like. . However, these fats and oils contain almost no ω3 α-linolenic acid (hereinafter referred to as α-linolenic acid), which is one of the essential fatty acids, and thus have a problem as a nutritional composition for patients with food allergies. .

【0003】[0003]

【発明が解決しようとする課題】最近、必須脂肪酸に関
しては、従来のω6系必須脂肪酸であるリノール酸の他
に、ω3系必須脂肪酸であるα−リノレン酸の重要性が
注目されてきている。特に、α−リノレン酸の代謝脂肪
酸であるドコサヘキサエン酸が脳細胞に多量に含まれて
いることから、中枢神経系への作用が注目され、この
為、リノール酸の他にα−リノレン酸の摂取が重要と考
えられる様になってきた。従って、本発明は食物アレル
ギー患者のための栄養組成物としてα−リノレン酸を豊
富に含有し、かつ脂質由来のアレルゲンの無い、または
アレルゲンの少ない、低アレルゲン性栄養組成物を提供
することを目的とするものである。
Recently, attention has been paid to the importance of α-linolenic acid, which is an ω3 essential fatty acid, in addition to linoleic acid, which is a conventional ω6 essential fatty acid, in regard to essential fatty acids. In particular, since docosahexaenoic acid, which is a metabolic fatty acid of α-linolenic acid, is contained in brain cells in a large amount, its effect on the central nervous system is attracting attention. Therefore, ingestion of α-linolenic acid in addition to linoleic acid Has come to be considered important. Accordingly, an object of the present invention is to provide a low-allergenic nutritional composition which is rich in α-linolenic acid and has no or little lipid-derived allergen as a nutritional composition for food allergy patients. It is assumed that.

【0004】[0004]

【課題を解決するための手段】本発明の特徴は、蛋白
質、糖質、脂質、ビタミン、ミネラルを主成分とする食
物アレルギー患者のための低アレルゲン性栄養組成物に
対し、脂質として十字花科植物油を含む油脂を配合した
ことにある。また、十字花科植物油を含む油脂の配合量
は組成物に対して5〜50重量%とすることが好ましい。
SUMMARY OF THE INVENTION The present invention is characterized in that a low allergenic nutritional composition for food allergy sufferers based on proteins, carbohydrates, lipids, vitamins, and minerals is used as a lipid as a cross flower. The reason is that fats and oils containing vegetable oil are blended. The amount of the fat or oil containing cruciferous vegetable oil is preferably 5 to 50% by weight based on the composition.

【0005】本発明の低アレルゲン性栄養組成物は、例
えば乳蛋白質または大豆蛋白質等の一般的に食品として
用いられる蛋白質を酵素分解しアレルゲン性を低減化し
たペプチドを窒素源として組成物中10〜35重量%、ショ
糖、デキストリン、澱粉等の糖質を15〜60重量%、ビタ
ミンとミネラルを1.5 〜4.0 重量%配合し、これに脂質
として十字花科植物油を含む油脂を5〜50重量%(好ま
しくは15〜35重量%)配合するものである。
[0005] The hypoallergenic nutritional composition of the present invention comprises, as a nitrogen source, a peptide having a reduced allergenicity by enzymatically decomposing a protein generally used as food, such as milk protein or soybean protein, for 10 to 10 days. 35% by weight, 15-60% by weight of saccharides such as sucrose, dextrin and starch, 1.5-4.0% by weight of vitamins and minerals, and 5-50% by weight of fats and oils containing cruciferous vegetable oils as lipids (Preferably 15 to 35% by weight).

【0006】この十字花科植物油は油脂中にアレルゲン
性物質を含まない油脂であって、油菜または辛子菜の種
子から摂取したナタネ油とカラシ油を総称するものであ
る。特にナタネ油には上記した効果を有するα−リノレ
ン酸が構成脂肪酸中7〜10重量%含まれている。単にα
−リノレン酸を栄養組成物に配合する目的であれば、構
成脂肪酸中5〜11%のα−リノレン酸を含有している大
豆油でも良いが、大豆油には上記したようにアレルゲン
性が懸念されるため、本発明の低アレルゲン性栄養組成
物には、十字花科植物油の配合を必須とするものであ
る。
[0006] This cruciferous vegetable oil is an oil or fat containing no allergenic substances in the oil and fat, and is a generic term for rapeseed oil and mustard oil ingested from the seeds of rapeseed or rape. In particular, rapeseed oil contains 7 to 10% by weight of the constituent fatty acids of α-linolenic acid having the above-mentioned effect. Simply α
-For the purpose of blending linolenic acid into the nutritional composition, soybean oil containing 5 to 11% of α-linolenic acid in the constituent fatty acids may be used, but soybean oil is concerned about allergenicity as described above. Therefore, the hypoallergenic nutrient composition of the present invention must contain a cruciferous vegetable oil.

【0007】このため本発明では低アレルゲン性栄養組
成物に油脂を配合するに当たって、十字花科植物油のみ
を配合するか、あるいは十字花科植物油とアレルゲン性
の無いパーム油、パーム核分別油、サフラワー油、ヤシ
油及びラード油等あるいはこれらの油脂を化学的に処理
した硬化油、エステル交換油、分別油の中からいずれか
一種または二種以上を混合して用いる。混合油脂として
配合する場合は油脂中に十字花科植物油を10重量%以上
含有することが望ましい。この配合によって栄養組成物
中少なくてもα−リノレン酸を0.25重量%含有すること
ができる。
[0007] Therefore, in the present invention, when the fats and oils are blended with the hypoallergenic nutritional composition, only the cruciferous vegetable oil is blended, or palm oil, palm kernel fractionated oil, and palm oil having no allergenicity with the cruciferous vegetable oil are mixed. Flower oil, coconut oil, lard oil, or the like, or a mixture of one or more of hardened oil, transesterified oil, and fractionated oil obtained by chemically treating these oils and fats is used. When blended as a mixed oil or fat, it is desirable that the oil or fat contains 10% by weight or more of the cruciferous vegetable oil. With this composition, the nutritional composition can contain at least 0.25% by weight of α-linolenic acid.

【0008】十字花科植物油を含む油脂を栄養組成物に
配合するに当たって、配合量を5〜50重量%とした理由
は、配合量が5重量%未満では、このα−リノレン酸の
含有量が組成物中微量となり、目的とする生理活性が期
待できなくなり、一方、50重量%を越えると、組成物中
の脂質量が過多となり、栄養組成物として不適当となる
からである。ナタネ油は、我が国でゴマ油と共に古くか
ら食用油として使用されてきたが、構成脂肪酸中のエル
シン酸が動物実験において心臓疾患等の障害の原因にな
っている等の報告がある。一方、米国FDAでは、エル
シン酸含有量を2%以下に精製したナタネ油でなけれ
ば、一般に安全とされる食品(GRAS)として認可し
ていない。最近の精製技術、あるいは遺伝子技術の向上
によってエルシン酸含有量がゼロに近いナタネ油が上市
されている。このようなエルシン酸含有量がゼロまたは
2%以下のナタネ油を使用することによって、上記の心
臓疾患等の障害の原因を回避することができる。
[0008] The reason why the amount of the fat or oil containing cruciferous vegetable oil is adjusted to 5 to 50% by weight in the nutritional composition is that if the amount is less than 5% by weight, the content of α-linolenic acid is reduced. This is because the amount is small in the composition and the desired physiological activity cannot be expected. On the other hand, if it exceeds 50% by weight, the lipid content in the composition becomes excessive and becomes unsuitable as a nutritional composition. Rapeseed oil has been used as edible oil for a long time in Japan together with sesame oil, but there are reports that erucic acid in the constituent fatty acids causes disorders such as heart disease in animal experiments. On the other hand, the U.S. FDA has not approved rapeseed oil as a generally safe food (GRAS) unless it has erucic acid content of 2% or less. Rapeseed oil having an erucic acid content close to zero has been put on the market by recent refinement technology or improvement of genetic technology. By using such rapeseed oil having an erucic acid content of zero or 2% or less, it is possible to avoid the causes of the above-mentioned disorders such as heart disease.

【0009】[0009]

【発明の効果】従来の低アレルゲン性栄養組成物は、ア
レルゲン性が懸念される乳脂肪、コーン油、大豆油、米
油等の配合を避け、パーム油、パーム核油、サフラワー
油、ヤシ油、ラード等を配合していたため、中枢神経系
への作用が注目されるα−リノレン酸を殆ど含有しない
か、あるいは極く微量しか含有していないために、生理
機能上充分とは言えなかった。
EFFECTS OF THE INVENTION The conventional low allergenic nutritional composition avoids blending of milk fat, corn oil, soybean oil, rice oil, etc., which are concerned with allergenicity, and reduces palm oil, palm kernel oil, safflower oil, and palm oil. Because it contains oil, lard, etc., its effect on the central nervous system contains little or no trace of α-linolenic acid, which is notable for its physiological function. Was.

【0010】本発明では十字花科植物油、特にナタネ油
を配合することよって、生体内で重要な生理機能を有す
るα−リノレン酸を豊富に含む低アレルゲン性栄養組成
物を得ることができる。さらにはトコフェロール及びビ
タミンKを天然体として含有し、α−リノレン酸以外の
炭素数18以上の多価不飽和脂肪酸も同時に含有する低ア
レルゲン性栄養組成物を提供することができる。
In the present invention, a low allergenic nutritional composition rich in α-linolenic acid having an important physiological function in a living body can be obtained by blending cruciferous vegetable oil, especially rapeseed oil. Furthermore, it is possible to provide a low-allergenic nutritional composition containing tocopherol and vitamin K as natural substances and simultaneously containing polyunsaturated fatty acids having 18 or more carbon atoms other than α-linolenic acid.

【0011】[0011]

【実施例】以下、実施例により本発明を説明する。尚、
実施例中の食物アレルゲン性は、抗牛乳マウス血清、抗
大豆マウス血清、抗卵白マウス血清と本発明品との交差
反応性を、ラットを用いたPCAテスト(受身皮膚アナ
フィラキシー)により評価した。
The present invention will be described below with reference to examples. still,
The food allergenicity in the examples was evaluated by the PCA test (passive skin anaphylaxis) using rats for the cross-reactivity of the anti-milk mouse serum, anti-soy mouse serum, and anti-egg white mouse serum with the product of the present invention.

【0012】実施例1 牛乳蛋白分解物(カゼイン蛋白分解物)17kgを温湯80kg
に溶解し、これに、温湯80kgにショ糖8kg、及びデキス
トリン52kgを溶解混合後、ビタミン・ミネラル類(ビタ
ミンB1 、ビタミンB2 、ビタミンB6 、L−アスコル
ビン酸ナトリウム、パントテン酸カルシウム、ナイアシ
ン、葉酸、クエン酸第一鉄ナトリウム、塩化カリウム、
塩化ナトリウム、炭酸カルシウム、硫酸マグネシウム、
硫酸銅、硫酸亜鉛)1.6kg を添加溶解した溶液を加え
た。ホモミキサーにて混合し均質化後、ナタネ油19.6kg
に乳化剤(大豆レシチン及びモノグリセリド)0.4kg を
溶解した植物油を加え、均質化し、得られた溶液を常法
により殺菌、濃縮、乾燥して栄養組成物100kg を得た。
得られた栄養組成物は食物アレルゲン性を示さず、表1
に示すように、トコフェロール、ビタミンK、α−リノ
レン酸を豊富に含んでいた。
Example 1 17 kg of milk protein hydrolyzate (casein protein hydrolyzate) was heated to 80 kg of hot water.
Dissolved, to this, hot water 80kg sucrose 8 kg, and after dissolution mixed dextrin 52kg, vitamins and minerals (vitamin B 1, vitamin B 2, vitamin B 6, sodium L- ascorbate, calcium pantothenate, niacin , Folic acid, sodium ferrous citrate, potassium chloride,
Sodium chloride, calcium carbonate, magnesium sulfate,
A solution prepared by adding and dissolving 1.6 kg of copper sulfate and zinc sulfate) was added. After mixing and homogenizing with a homomixer, rapeseed oil 19.6 kg
To the mixture was added a vegetable oil in which 0.4 kg of an emulsifier (soy lecithin and monoglyceride) was dissolved, and the mixture was homogenized. The obtained solution was sterilized, concentrated and dried by a conventional method to obtain 100 kg of a nutritional composition.
The resulting nutritional composition does not show food allergenicity,
As shown in Fig. 7, the tobacco was rich in tocopherol, vitamin K and α-linolenic acid.

【0013】[0013]

【表1】 実施例2 大豆蛋白分解物(ハイニュートー、不二製油株式会社
製)12kgを温湯85kgに溶解し、これに温湯50kgにショ糖
28kg及び澱粉12kgを溶解混合後、ビタミン・ミネラル類
(実施例1で使用したものと同じ)2kgを添加溶解した
溶液を加えた。ホモミキサーにて混合均質化後、ナタネ
油40kg、ラード油5kgに乳化剤(実施例1で使用したも
のと同じ)0.5kg を溶解した植物油を加え、均質化し、
得られた溶液を常法により殺菌、濃縮、乾燥して栄養組
成物100kg を得た。得られた栄養組成物は食物アレルゲ
ン性を示さず、表2に示すように、トコフェロール、ビ
タミンK、α−リノレン酸を豊富に含んでいた。
[Table 1] Example 2 12 kg of soy protein hydrolyzate (Hi-New Toe, manufactured by Fuji Oil Co., Ltd.) was dissolved in 85 kg of hot water, and sucrose was added to 50 kg of hot water.
After dissolving and mixing 28 kg and starch 12 kg, a solution prepared by adding and dissolving 2 kg of vitamins and minerals (same as used in Example 1) was added. After homogenizing with a homomixer, add vegetable oil obtained by dissolving 0.5 kg of an emulsifier (same as that used in Example 1) to 40 kg of rapeseed oil and 5 kg of lard oil, and homogenize.
The obtained solution was sterilized, concentrated and dried by a conventional method to obtain 100 kg of a nutritional composition. The obtained nutritional composition did not show food allergenicity and, as shown in Table 2, was rich in tocopherol, vitamin K and α-linolenic acid.

【0014】[0014]

【表2】 実施例3 牛乳蛋白分解物(実施例1で使用したものと同じ)20kg
および大豆蛋白分解物(実施例2で使用したものと同
じ)10kgを温湯90kgに溶解し、これに温湯60kgにデキス
トリン36kgを溶解混合後、ビタミン・ミネラル類 (実施
例1で使用したものと同じ)4kgを添加溶解した溶液を
加える。ホモミキサーにて混合均質化後、ナタネ油10k
g、パーム油20kgを混合した植物油を加え、均質化し、
得られた溶液を常法により殺菌、濃縮、乾燥して栄養組
成物100kg を得た。得られた栄養組成物は食物アレルゲ
ン性を示さず、表3に示すように、トコフェロール、ビ
タミンK、α−リノレン酸を豊富に含んでいた。
[Table 2] Example 3 20 kg of milk protein digest (same as used in Example 1)
10 kg of soybean protein hydrolyzate (same as used in Example 2) is dissolved in 90 kg of hot water, and 36 kg of dextrin is dissolved and mixed in 60 kg of hot water, and then vitamins and minerals (same as used in Example 1) 4) Add 4 kg of the dissolved solution. After homogenizing with a homomixer, rapeseed oil 10k
g, vegetable oil mixed with palm oil 20kg, homogenized,
The obtained solution was sterilized, concentrated and dried by a conventional method to obtain 100 kg of a nutritional composition. The resulting nutritional composition did not show food allergenicity and, as shown in Table 3, was rich in tocopherol, vitamin K, α-linolenic acid.

【0015】[0015]

【表3】 実施例4 牛乳蛋白分解物(実施例1で使用したものと同じ)17kg
および大豆蛋白分解物(実施例2で使用したものと同
じ)15kgを温湯90kgに溶解し、これに温湯60kgにショ糖
34kgを溶解混合後、ビタミン・ミネラル類 (実施例1で
使用したものと同じ)4kgを添加溶解した溶液を加え
る。ホモミキサーにて混合均質化後、ナタネ油5kg、サ
フラワー油5kg及びヤシ油20kgを混合した植物油を加え
均質化し、得られた溶液を常法により殺菌、濃縮、乾燥
して栄養組成物100kg を得た。得られた栄養組成物は食
物アレルゲン性を示さず、表4に示すようにトコフェロ
ール、ビタミンK、α−リノレン酸を豊富に含んでい
た。
[Table 3] Example 4 17 kg of milk protein hydrolyzate (same as used in Example 1)
And 15 kg of soy protein hydrolyzate (same as that used in Example 2) are dissolved in 90 kg of hot water and sucrose is added to 60 kg of hot water
After dissolving and mixing 34 kg, a solution obtained by adding and dissolving 4 kg of vitamins and minerals (same as used in Example 1) is added. After homogenizing with a homomixer, a vegetable oil obtained by mixing 5 kg of rapeseed oil, 5 kg of safflower oil and 20 kg of coconut oil was added and homogenized, and the resulting solution was sterilized, concentrated and dried by a conventional method to obtain 100 kg of the nutritional composition. Obtained. The resulting nutritional composition did not show food allergenicity and was rich in tocopherol, vitamin K, α-linolenic acid as shown in Table 4.

【0016】[0016]

【表4】 実施例5 牛乳蛋白分解物(実施例1で使用したものと同じ)25kg
を、温湯90kgに溶解した。更に温湯60kgにショ糖20kg及
びデキストリン20kgを溶解混合後、ビタミン・ミネラル
類 (実施例1で使用したものと同じ)3kgを添加溶解し
た溶液を得た。次に前記の両溶液をホモミキサーにて混
合均質化後、カラシ油(エルシン酸を含まない)7kg、
サフラワー油5kg及びヤシ油20kgを混合した植物油を加
え均質化し、得られた溶液を常法により殺菌、濃縮、乾
燥して栄養組成物100kg を得た。得られた栄養組成物は
食物アレルゲン性を示さず、表5に示すように、トコフ
ェロール、ビタミンK、α−リノレン酸を豊富に含んで
いた。
[Table 4] Example 5 Milk protein hydrolyzate (same as used in Example 1) 25 kg
Was dissolved in 90 kg of hot water. Further, after mixing and dissolving 20 kg of sucrose and 20 kg of dextrin in 60 kg of hot water, 3 kg of vitamins and minerals (same as used in Example 1) were added and dissolved to obtain a solution. Next, after mixing and homogenizing the above both solutions with a homomixer, 7 kg of mustard oil (not containing erucic acid),
Vegetable oil obtained by mixing 5 kg of safflower oil and 20 kg of coconut oil was added and homogenized, and the resulting solution was sterilized, concentrated and dried by a conventional method to obtain 100 kg of a nutritional composition. The obtained nutritional composition did not show food allergenicity and, as shown in Table 5, was rich in tocopherol, vitamin K, α-linolenic acid.

【0017】[0017]

【表5】 [Table 5]

───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 平3−27253(JP,A) 特開 平4−53458(JP,A) 「食の科学」(1991)株式会社光琳、 通巻161号,p.28−33 (58)調査した分野(Int.Cl.7,DB名) A23D 9/007 A23L 1/015 A23L 1/29 - 1/305 JICSTファイル(JOIS) JAFICファイル(JOIS)────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-3-27253 (JP, A) JP-A-4-53458 (JP, A) "Food Science" (1991) Korin Co., Ltd., 161 p. 28-33 (58) Field surveyed (Int.Cl. 7 , DB name) A23D 9/007 A23L 1/015 A23L 1/29-1/305 JICST file (JOIS) JAFIC file (JOIS)

Claims (2)

(57)【特許請求の範囲】(57) [Claims] 【請求項1】 ペプチドからなる蛋白質、糖質、脂質、
ビタミン、ミネラルを主成分とする低アレルゲン性栄養
組成物において、脂質として配合された油脂がエルシン
酸含有量を2%以下に低減したナタネ油及び/又はカラ
シ油からなる十字花科植物油であることを特徴とするα
−リノレン酸の豊富な低アレルゲン性栄養組成物。
1. A protein comprising a peptide , a carbohydrate, a lipid,
In a hypoallergenic nutritional composition containing vitamins and minerals as the main component, fats and oils formulated as lipids
Rapeseed oil and / or rape with an acid content reduced to 2% or less
And it said that it is a cruciferous vegetable oils made from shea oil α
-A hypoallergenic nutritional composition rich in linolenic acid.
【請求項2】脂質として配合する油脂が、組成物に対し
て5〜50重量%であり、油脂中に十字花科植物油を10重
量%以上含有する請求項1記載の低アレルゲン性栄養組
成物。
2. The hypoallergenic nutritional composition according to claim 1, wherein the fat or oil to be blended as a lipid is 5 to 50% by weight based on the composition, and the fat or oil contains at least 10% by weight of cruciferous vegetable oil. .
JP04032821A 1992-01-24 1992-01-24 Alpha-linolenic acid rich hypoallergenic nutritional composition Expired - Fee Related JP3101889B2 (en)

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Publication number Priority date Publication date Assignee Title
JP2666179B2 (en) * 1994-08-10 1997-10-22 財団法人韓國食品開發研究院 Antihypertensive health food composition
US6569445B2 (en) 2000-12-05 2003-05-27 Pbm Pharmaceuticals, Inc. Food bars containing nutritional supplements and anti-constipation and regularity maintaining-agents

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
「食の科学」(1991)株式会社光琳、通巻161号,p.28−33

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