JPH06237734A - Food composition for hypofunctional disease - Google Patents

Abstract

PURPOSE:To produce a food composition for hypofunctional diseases. CONSTITUTION:A function-improving food material consisting of a composition containing 40+ or -35wt.% oil and fat component containing at least one or more compounds of 15+ or -10wt.% eicosapentaenoic acid (EPA), 15+ or -10wt.% docosahesaenoic acid (DHA) and 20+ or -15wt.% alpha-linolenic acid and 30+ or -20wt.% protein and as necessary 10+ or -5wt.% lecithin, and a semisolid or solid functional food containing the material. This food material is a functional food capable of enhancing safety and processability of DHA or EPA and continuously using as a processed food and being effective in arresting advance of hypofunctional diseases, particularly, senile diseases and mental diseases and improving these diseases.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to eicosapentaenoic acid 1
5 ± 10% by weight, 15 ± 10% by weight of docosahexaenoic acid, 20 ± 15% by weight of α-linolenic acid, 40 ± 35% by weight of fats and oils, and protein 30
The present invention relates to a function-improving food material characterized by a composition containing ± 20% by weight, and optionally 10 ± 5% by weight of lecithin, and a semi-solid or solid functional food containing the material.

[0002]

2. Description of the Related Art In recent years, modern diseases such as Alzheimer's disease, dementia, memory impairment, aphasia, apraxia, and mental illness, which are caused by stress associated with the tendency of life expectancy extension, overwork, changes in social environment, etc., are drawing attention. Of these, there are almost no drugs that can effectively treat cerebral dysfunction at present, and establishment of a treatment method is desired.

Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are known as fish oils having a thrombolytic effect and are known to have a brain function improving effect and a memory enhancing effect, but are easily oxidized and have a strong unpleasant odor. However, it was not suitable as a food material (JP-A-2-49723, JP-A-3-58926, etc.). As a health food, a formulation packaged in soft gelatin capsules is marketed as an arteriosclerosis-improving food, but side effects such as heartburn, belching and malodor after oral administration have been pointed out. Further, even an inclusion composition such as cyclodextrin of fats and oils has a defect that it is easily discolored and decomposed within a few months after production, and the problem of toxicity of the deteriorated substance has been pointed out. Therefore, at present, as a food material, a product that is not easily changed with time, has high safety and pharmacological activity, and has no fish oil odor has not been found until now.

[0004]

Based on this point of view, the present invention is a food material which has a simple use form, is excellent in storage stability, and has a tissue tissue improving effect and a brain tissue function improving effect. And a functional food prepared from the food material.

[0005]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that eicosapentaenoic acid 15 ± 10% by weight,
Oil and fat component 4 containing at least one docosahexaenoic acid 15 ± 10% by weight and α-linolenic acid 20 ± 15% by weight
A composition containing 0 ± 25% by weight, 30 ± 20% by weight of protein and, if desired, 10 ± 5% by weight of lecithin has excellent storage stability, stability and processability, and is highly useful as a food material. Furthermore, they have found that semi-solid and solid products made from this material have good palatability, and their activity is not reduced compared to the raw material (the food material of the present invention) even if they have a function improving effect, thus completing the present invention. Came to do.

In the preparation of the composition of the present invention, it is usually prepared by mixing an equal amount of protein with an oil and fat component. Eicosapentaenoic acid, docosahexaenoic acid,
The refined product of α-linolenic acid is expensive, and sardine oil, mackerel oil, herring oil, roe liver oil, seaweed oil, etc., which usually contain 10% or more of eicosapentaenoic acid and docosahexaenoic acid can be used. For α-linolenic acid, sesame oil and perilla oil can be used.

When a highly purified product of eicosapentaenoic acid or docosahexaenoic acid is used, the blending amount can be adjusted with α-linolenic acid-based sesame oil and perilla oil as a fat and oil extender.

As the lecithin component, soybean lecithin and egg yolk lecithin are used, and as the protein component, generally known animals, vegetable proteins and the like are used, but lactalbumin, casein, which has a strong antioxidant effect on oils and fats, The use of soy protein, ovalbumin is preferred.

Although the food material obtained by the preparation of the composition of the present invention has various function improving effects as it is, margarine having excellent function improving effect is excellent in storage stability, heat stability and processability. Butter, cheese, cream,
Fresh, mayonnaise, milk, coffee, cocoa,
Liquid or semi-solid functional foods such as protein drinks, soups, dressings, etc., and functional foods with solid forms such as blocks, cookies, wafers, caramel, chocolate, milk powder, cocoa powder, and pudding powder. Provided as.

[0010]

[Amount to be used] The dose of the food material of the present invention, which is expected to be effective as a functional food, is 10 g or less, preferably 0.1 to 2.0 g or less as EPA and DHA per day for an adult.

[0011]

INDUSTRIAL APPLICABILITY The present invention is an agent for improving various functional disorders, particularly Alzheimer's disease, dementia, memory disorder, aphasia, apraxia, mental illness and cerebral infarction, cerebral arteriosclerosis and food materials for improving symptoms associated therewith. And a solid or semi-solid functional food prepared by the food material.

The food material of the present invention enhances the safety and processability of DHA and EPA and the activity thereof, and is highly safe and can be continuously administered. Further, the functional foods obtained by processing the food material of the present invention are effective in improving various symptoms of obstructive diseases such as cerebral infarction and cerebral infarction and cerebral infarction, cerebral infarction and cerebral arteriosclerosis. It is a functional food with rich palatability. Hereinafter, the present invention will be described in more detail with reference to Examples (Production Examples, Pharmacological and Pharmacological Test Examples).

Example 1 (Food material) A mixture of 36 parts by weight of refined fish oil (containing 18% by weight of DPA: 12% by weight), 18 parts by weight of perilla oil (containing 56% by weight of α-linolenic acid), and 6 parts by weight of lecithin. Was heated to 50 ° C, 40 parts by weight of soybean protein was added thereto, and the mixture was emulsified with stirring. This was cooled to room temperature to obtain a semi-solid food material containing EPA, DHA and α-linolenic acid.

Example 2 (food material) 100 parts by weight of the material shown in Table 1 was added to 50 parts by weight of water to give 70 parts.
The mixture was heated to ° C and emulsified with stirring. This was dried in a vacuum dryer and then pulverized to obtain a powdery food material containing EPA, DHA and α-linolenic acid.

[Table 1] Refined fish oil 23% Perilla oil 11% Refined fish oil contains EPA 18 wt% and DHA lecithin 4% 12 wt%. Perilla oil contains α-lactalbumin 24% linolenic acid 56 wt%. Flavor 2% Dextrin 36% Total 100%

Example 3 (Functional Food-Purine Element 1) The materials shown in Table 2 below were mixed to obtain an EPA, DHA, and α-linolenic acid-containing purine element.

[Table 2] Powdered food material shown in Example 2 10 33% Sand sugar 9 30% Whole milk powder 7 24% Skim milk powder 3 10% Carrageenan 0.7 2.4% Egg powder 0.1 0.3% Food salt 0.1 0.3% Fragrance trace amount Total 30 100%

Example 4 (Preparation 1 of Pudding) 30 parts by weight of the purine material obtained in Example was added to 70 parts by weight of water, and boiled while mixing. This was placed in a container and cooled to obtain EPA, DHA, and α-linolenic acid-containing purine.

Example 5 (Functional Food-Purine Element 2) The materials shown in Table 3 below were mixed to obtain an EPA, DHA, and α-linolenic acid-containing purine element.

[Table 3] Powdered food material shown in Example 2 10 50% Sand sugar 9 45% Carrageenan 0.8 4% Egg powder 0.1 0.5% Food salt 0.1 0.5% Fragrance Traces 20 Traces 100%

Example 6 (Preparation 2 of Pudding) 20 parts by weight of the purine obtained in Example 5 was added to 80 parts by weight of milk and boiled while mixing. This was put in a container and cooled to obtain EPA, DHA, and α-linolenic acid-containing purine.

Example 7 (Functional Food to Cream Sand Wafer) To 100 parts by weight of the semi-solid food material shown in Example 1, 100 parts by weight of sugar and 2 parts by weight of flavor are added, and the mixture is stirred at 50 ° C. to homogeneity. The resulting cream was EPA, DHA, and α-linolenic acid-containing cream, which was sandwiched between wafers and cooled to room temperature to obtain cream sand wafers.

Example 8 (Functional Food to Mayonnaise) The materials shown in Table 4 below were mixed and homogenized to obtain EPA and D.
HA and α-linolenic acid-containing mayonnaise were obtained.

[Table 4] Semi-solid food materials shown in Example 1 76% egg yolk 12% food vinegar 10% food salt 1% mustard 0.5% sand sugar 2% seasoning 0.5% total 100%

Example 9 (Functional Food to Margarine 1) The materials shown in Table 5 below were mixed and homogenized to obtain EPA and D.
HA and α-linolenic acid-containing margarine were obtained.

[0026]

Example 10 (Functional Food to Margarine 2) Of the materials shown in Table 6 below, the semi-solid food material, hydrogenated oil, vitamin E, monoglyceride and flavor shown in Example 1 were mixed at 50 ° C. . A mixture of skim milk powder and salt dissolved in water and heated at 50 ° C was added little by little to this, and the mixture was stirred. This is rapidly cooled, mixed, homogenized, EPA,
A margarine containing DHA and α-linolenic acid was obtained.

[0028]

Example 11 (Functional food to block) A mixture of the materials shown in Table 7 was put into a mold and the mixture was heated to 90 ° C.
After heating for 10 minutes, cool down to room temperature, then EPA, DHA,
A block containing α-linolenic acid was obtained.

[0030]

Stability Test 1 (Storage Stability) The food material of the present invention and the prepared functional food were tested for storage stability for 6 months.
As shown in 9, it was found that the stability was extremely high.

[Table 8] POV of oil content, storage condition: nitrogen-filled aluminum bag, room temperature 0 month 2 months 4 months 6 months Example 1 Semi-solid 0.42 0.96 2.05 2.51 Example 2 Powder 0.51 1.55 1.60 1.95 Example 3 Purine Element 0.76 1.20 1.44 1.38 Example 5 Purine Element 0.59 1.47 1.60 2.06 Example 7 Wafer 0.91 2.02 3.58 5.21 Example 8 Mayonnaise 0.58 3.81 3.49 4.83 Example 9 Mayonnaise 0.47 2.77 3.50 4.25 Example 11 Cookie 2.28 4.21 5.09 7.18 Comparison Example 1 Lecithin-free 0.73 13.8 25 67 of Example 1 Comparative Example 2 Soy protein-free 0.56 7.55 18.1 45 of Example 1 Comparative Example 3 Lecithin-free 1.83 9.05 34 60 of Example 2 Comparative Example 4 Lactor of Example 2 Lubumin-free 1.20 5.32 27 51 Comparative Example 5 A mixture of refined fish oil and perilla oil (2: 1) 0.81 29 76 163 Comparative Example 6 Non- encapsulated product of Comparative Example 5 0.89 145. 377. 681.

[Table 9] POV of oil content, storage condition: nitrogen-filled aluminum bag, room temperature 0 months 2 months 4 months 6 months Example 4 pudding 0.73 1.50 2.88 5.01 Example 5 pudding 0.59 1.01 2.94 4.38 Example 10 margarine 0.60 1.93 2.58 5.13

Pharmacological and Pharmacological Test 1) Effect on Amnestic Mice in Mouse EPA. The effect of improving DHA activity was examined by using a memory impairment model induced by carbon monoxide gas loading.

(A) Test method a) Trial to obtain inscriptions A group of 10 or more ddY mice (6-8 weeks old) was used.
Put it in the light room of the light and dark box, measure the average time to move to the dark room (hereinafter referred to as AT), and immediately after moving to the dark room, apply a 2.5 mA foot shock to the animal through the floor grid. Kept giving until he moved to the bright room.

B) Retrial Trial Twenty-four hours after the trial of retrieving the memory, the animal was placed again in the light room of the light / dark box, and the time for moving to the dark room was measured. (Hereinafter R.
T. )

C) Immediately after the inscription trial, the animal was transferred to a desiccator and carbon monoxide gas was injected at a rate of 15 liters per minute. The animals were taken out of the desiccator, immediately given artificial respiration, and transferred to their home cages when breathing was restored.

D) Administration of test drug The test drug is 1 g of the food material of the present invention of Example 1 Production Example 11
5 g of the above block, 360.mg of purified fish oil and 179.mg of perilla oil were mixed. Inventive food material of Production Example 1, Production Example 11
Block is crushed into lumps as it is, and the mixed oil is absorbed by the food, and EPA64.8mg, DHA43.2mg,
A theoretical intake of 100 mg of α-linolenic acid was administered.

E) Statistical processing T. For more than 360 seconds, R. T. Was set to 360 seconds, and the average value ± standard error was calculated for each group. (Anything over 360 seconds was identified as having memory)

(B) Results The results are shown in Table 10 below. Regarding the ability to retain memory, the mixed oil also shows activity, but it was found that the food material of the present invention had higher activity than that of the oil alone, and that the activity was maintained even after product processing.

[Table 10] Number of animals having protective action against memory impairment due to inhalation of carbon monoxide in food materials of the present invention A. T. R. T. Test group (foot shock + hypoxia) Inventive food material of Production Example 15 38.5 ± 30 284.40 ± 23.1 Block of Production Example 11 15 44.2 ± 20 270.70 ± 18.2 Mixed oil 15 51.5 ± 50 205.20 ± 25.7 Control group foot shock + hypoxia .15 52.9 ± 8.30 188.30 ± 17.6 foot shock + no-hypoxia 14 68.4 ± 11.1 360 no ー foot shock + hypoxia 13 44.5 ± 9.10 50.60 ± 19.7

Example of Use (Results of Questionnaire Survey) 10 adults of the pudding-shaped functional food in Example 6 were eaten 3 times a day for 2 days after eating, and the effect of improving the taste test and its thinking ability (memory, attention) , Sleep condition, sleep time, and wakefulness). Regarding the taste, no one sensed the fishy odor, and answered that the taste was good. The majority of the respondents answered that they were able to improve their thinking ability in terms of bedding and sleep time as usual, and half of them reported improvement in memory, attention, and awake state.

Questionnaire survey items and response results (10 persons) 1) Taste investigation Good Normal Poor a) How about the taste? 5 50 b) How about the smell? 370 c) Do you think it is delicious? 6 3 1

2) Investigation of functional food effects I don't know Don't think d) 370 Do you think your memory has improved? e) Do you think your attention has improved? 5 50 f) Do you think that your sleeping condition has improved? 1 8 1 g) Do you think your awakening has improved? 6 3 1 h) Do you think you have come to dream more often? 1 8 1

3) Others I do not think i) Do you think that you can understand that it is made from fish oil? j) Do you want to eat 91 again after a while?

─────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] November 19, 1991

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be corrected] 0023

[Correction method] Change

[Correction content]

Example 8 (Functional food to dressing) The materials shown in Table 4 were mixed and homogenized to prepare EPA,
A dressing containing DHA and α-linolenic acid was obtained.

[Procedure Amendment 2]

[Document name to be amended] Statement

[Name of item to be corrected] 0024

[Correction method] Change

[Correction content]

[Table 4] Semi-solid food material shown in Example 1 60% Fruit vinegar 30% Onion juice 5% Garlic juice 3% Salt 1% Sugar 1% Pepper 0.5% Seasoning 0.5% combined 100% in total

[Procedure 3]

[Document name to be amended] Statement

[Correction target item name] 0028

[Correction method] Change

[Correction content]

[Table 6] Semi-solid food material shown in Example 1 27% Hardened oil 60% Vitamin E 0.04% Emulsifier 1.2% Flavor 0.04% Water 8.72% Nonfat dry milk 1% Food Salt 2% Total 100%

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yasuaki Kondo, 35 Higashi Sotobori-cho, Higashi-ku, Nagoya City Sanwa Chemical Research Institute Co., Ltd. (72) Inventor Tadashi Kurachi 35 Higashi-Tobori-cho, Higashi-ku, Nagoya City Co., Ltd. Inside Sanwa Chemical Research Institute (72) Inventor Naohisa Ninomiya 35 Higashi Sotoboricho, Higashi-ku, Nagoya City Inside Sanwa Chemical Research Institute Co., Ltd.

Claims (4)

[Claims] 1. Eicosapentaenoic acid 15 ± 10% by weight,
Oil and fat component 4 containing at least one docosahexaenoic acid 15 ± 10% by weight and α-linolenic acid 20 ± 15% by weight
A food material for functional regression disease, which is mainly composed of a composition containing 0 ± 35% by weight, 30 ± 20% by weight of protein, and optionally 10 ± 5% by weight of lecithin. 2. The food material according to claim 1, wherein the protein is selected from lactalbumin, casein, soybean protein, and ovalbumin, and the functional recession disease is a brain function recession disease. 3. A liquid or a half having the form of margarine, butter, cheese, cream, fresh, mayonnaise, milk, coffee, cocoa, protein drink, soup, dressing, characterized in that it contains the food material of claim 1. A functional food having a solid state. 4. A block, cookie, wafer, caramel, chocolate, milk powder, cocoa element or cocoa, which contains the food material according to claim 1.
A functional food having a solid form having a pudding base or pudding form.