JP2542515B2 - Therapeutic food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Field of Industrial Application The present invention relates to a food useful for nutritional supplementation of renal disease patients, particularly renal failure patients.

(B) Conventional Technology It has long been known that diet is important for treating kidney disease. The purpose of the diet for kidney disease is (1) to limit the intake of substances that accumulate in body fluids due to decreased excretion of the kidneys and become excessive. (2) Decreasing the production of metabolites that are harmful or unnecessary for living organisms and preventing their accumulation in body fluids.

In renal disease, especially in renal failure, sodium, potassium, and phosphorus cannot be excreted in the urine because renal function is deteriorated, and heart failure and edema due to sodium accumulation, cardiac dysfunction due to potassium accumulation, and phosphorus There is a concern that accumulation of calcium may cause tissue damage due to calcium deposition. Patients are under strict dietary control of low sodium, low potassium, and low phosphorus because it is difficult to remove these substances adequately even if renal failure progresses to dialysis therapy. The current situation.

In addition, long-term dialysis patients are prone to hypophosphatemia due to insufficient intake of calcium, and how to supplement with diet is a problem.

Other than minerals, protein restriction is usually done,
Generally, the intake is 20 to 40 g / day. Therefore, carbohydrates and lipids are the main sources of calorie supplementation, and high calorie diets are recommended for the purpose of preventing the decomposition of body proteins.

Currently, as foods for patients with renal failure, there are many foods using sugars such as starch syrup and sugar, and processed foods include cookies and jellies. For lipids, cookies and jellies that use MCT (medium chain fatty acid triglyceride) may be used. For the purpose of supplementing calcium, cookies containing milk or beef bone powder are used.

(C) Problems to be Solved by the Invention However, it is hard to say that these foods sufficiently satisfy the above-mentioned requirements for low sodium, low potassium, low phosphorus, high calcium and the like. Moreover, for example, many sugar-based foods are sweet, and there is a limit to daily eating as a meal, and caloric enrichment based on sugars may lead to hyperlipidemia. To avoid this, ingestion of lipids, especially polyunsaturated fatty acids is desired, but eating fats and oils directly is not satisfactory from the human preference, and fried foods, oily foods such as sausages are used. Consecutive ingestion is difficult.

In addition, milk and cow bone powder-containing cookies are used for calcium enrichment, but there is a problem that phosphorus and potassium cannot be avoided.

It is an object of the present invention to provide a food that is effective in diet therapy for patients with kidney disease and does not have the above-mentioned drawbacks.

(D) Means for Solving the Problems That is, according to the present invention, seed milk obtained from a plant seed consisting of one kind or a combination of two or more kinds of soybean, sunflower, safflower, sesame, and peanut is coagulated into a pudding form. Food with a sodium content of 20 mg% or less and a potassium content of 50
The food is prepared by adjusting the components to be less than mg%, a phosphorus content of 30 mg% or less, and a calcium content of 30 mg% or more.

As a raw material of seed milk, edible plant seeds such as soybean, sunflower, safflower, sesame, peanut and the like can be used. Although seed milk is produced by extracting these raw materials with an aqueous solvent, it does not reach the object of the present invention as it is.

That is, it is preferable that the sodium content is 20 mg% or less, the potassium content is 50 mg% or less, and the phosphorus content is 30 mg% or less.

Since the seed milk as such does not satisfy the above-mentioned values, sodium removal, potassium removal, and phosphorus removal are performed by using an ultrafiltration membrane, an electrodialysis method using an ion exchange membrane, or the like.

Calcium content is more than 30mg%, more preferably 70mg
% To 30 mg%. Usually the daily requirement for calcium is 50
It is said to be 0 mg to 1000 mg, and particularly 100 mg% of milk is a typical high calcium food. If it is less than 30 mg%, it is hard to say that it is a high calcium food and it is unsuitable as a therapeutic diet.
Exceeding 300 mg% is not preferable in terms of flavor and texture.

To adjust the calcium as described above, add calcium carbonate, calcium lactate, calcium citrate, calcium phosphate, and other food additives used for the purpose of calcium strengthening, and natural calcium such as bone meal, egg shell, and shellfish. Is good. Calcium lactate is water-soluble and easy to use, but if added in a large amount (50 mg as calcium
% Or more) The taste tends to be poor, which is not preferable, and also causes an increase in calcium phosphate.
There is a problem in increasing the amount added. Therefore, it is preferable because it does not adversely affect the flavor of calcium carbonate, calcium citrate, egg shell, shellfish and the like. Since these calciums are poorly soluble in water, a method of uniformly dispersing them is used, but there is a problem that they precipitate as a solution. Therefore, in the present invention, a gelling agent is added immediately after dispersion to coagulate in the form of pudding. This makes it possible to obtain a stable food product in which calcium is uniformly dispersed.

The particle size of calcium used is 1 micron or less,
It is preferably 2 microns or less. If it is 10 microns or more, there is a problem in dispersibility at the time of production, and the texture of the product becomes rough, which reduces the value of the food.

As described above, the food of the present invention is sodium, potassium,
By adjusting the content of phosphorus and calcium,
Although the object can be achieved, preferably the other components are adjusted as follows.

That is, first, the protein content is 2% or less, more preferably
0.3 to 1.8% If the protein content is less than 0.3%, the emulsion stability of the product deteriorates. When the protein content is 0.5% or less, the emulsion stability can be improved by adding an emulsifier of polyglycerin fatty acid ester, sucrose fatty acid ester or casein sugar. On the other hand, when the protein content exceeds 2%, the protein mass is unsuitable as a diet for treating kidney disease, which is unsuitable.

The protein content of seed milk is generally higher than 2%, and in order to adjust it as described above, the protein is denatured by heating before extraction to reduce the extraction rate of the protein. be able to.

The lipid content is 4% or more, more preferably 4 to 10%. Four
If it is less than 10%, it is too small from the viewpoint of calorie, and it is not suitable for kidney disease. If it exceeds 10%, the oil is persistent and the taste and texture are not preferable.

The ratio of polyunsaturated fatty acids to saturated fatty acids in the fatty acids that compose the lipid (hereinafter referred to as the P / S ratio) is 1.5 or more. Foods with a low P / S ratio, such as animal fats, may cause hyperlipidemia, and HDL cholesterol may be decreased and LDL cholesterol may be increased.

The seed milk generally satisfies the above lipid content and P / S ratio, but if it is insufficient, it is adjusted by adding fats and oils, especially vegetable fats and oils.

Calories are 70 kcal or more per 100 g, more preferably 70 ~
Set to 150 kcal. If it is less than 70 kcal, the calorie is insufficient and it is unsuitable as a therapeutic food, and if it exceeds 150 kcal, the oil has too strong and sweet taste, which is not preferable in terms of flavor.

To adjust the calorie of seed milk as described above,
For example, vegetable oil or sugar may be added. In particular, the addition of sugar is also suitable for improving palatability as food and ease of ingestion.

The coagulant is added to the seed milk whose components have been adjusted as described above, and the emulsion is stabilized, so that the particles are atomized with a high-pressure homogenizer.
Homogenize, further sterilize by UHT, and fill into containers such as cups as needed to make products.

As the coagulant, agar, pectin, carrageenan, alginic acid, locust bean gum, guar gum, xanthan gum or the like which dissolves in water to form a gel is used.
By combining one or more of these gelling agents, calcium can be uniformly dispersed and a pudding-like food having a good texture can be obtained. Further, the total amount of the gelling agent is optimally 0.4% to 1.2% as the gel strength.

The pudding-like food obtained according to the present invention has a good flavor even when made into a high-calorie food containing a lot of fat, and has a good feeling of taste. It becomes food. It is also a new type of food that has never existed before as a high-calcium food.

(E) Example Example 1 Sesame seeds and soybeans were mixed at a ratio of 100: 20, and then crushed and extracted while adding 10 times amount of warm water at 90 ° C. to the mixture, and further insoluble matter was centrifuged to remove insoluble matter. After removal, uniform seed milk was obtained. To this seed milk, 5% maltose starch syrup, 2% dextrin, 0.3% calcium carbonate fine powder, and 0.8% locust bean gum / carrageenan mixture were added. It was sterilized, filled in a cup, and then cooled to obtain a desired product. The components of this product are 1.2% protein and lipids.
7.0%, P / S ratio 2.8, Sodium 10 mg%, Phosphorus 20 mg%, Potassium 50 mg%, Calcium 100 mg%, Calories 100 kcal / 1
It was 00g.

200g of this food a day for 4 dialysis patients with seasonings with reduced salt
When they were ingested for 7 days each, they were able to replenish calories without getting tired and were well received.

It was also confirmed that no abnormalities were observed in various clinical findings before and after using this food. The analysis results of the blood collected before and after ingestion and 7 days after ingestion before dialysis in the fasting morning are shown below (Table 1).

Example 2 60 parts of soy milk obtained by a conventional method using soybeans and safflower oil 5
Parts, fructose-glucose solution 6 parts, dextrin 3 parts, milk flavor 0.2 parts, methionine trace amount, calcium carbonate fine powder 0.3 part, guar gum / carrageenan mixture 0.7 part, water 25
The parts were mixed, atomized and homogenized by a high-pressure homogenizer, further sterilized by UHT at 145 ° C. for 4 seconds, filled in a cup, and then cooled to obtain an intended product. The components of this product are 1.6% protein, 6.7% lipid, 7.0 P / S ratio, 7.5m sodium.
g%, phosphorus 13mg%, potassium 25mg%, calcium 102mg
%, Calories 100 kcal / 100 g.

Example 3 Using sunflower seeds, sunflower milk obtained by the same extraction method as in Example 1 was passed through an ultrafiltration membrane.
Parts, maltose starch syrup 7 parts, dextrin 2 parts, milk flavor 0.2 parts, casein sodium 0.3 parts, vorglycerin fatty acid ester 0.1 parts, egg shell calcium derivative powder 0.3 parts,
Mix 0.8 parts of pectin / guar gum mixture and 10 parts of water,
A high pressure homogenizer is used for atomization and homogenization.
UHT sterilization was performed at 145 ° C. for 4 seconds to fill the cup, and then cooled to obtain the intended product. The component of this product is protein 1.3
%, Lipid 6.4%, P / S ratio 6.5, sodium 6mg%, phosphorus 20mg
%, Potassium 35 mg%, calcium 100 mg%, calories 100
It was kcal / 100g.

(F) Effects of the Invention Up to now, sufficient foods suitable for dietary treatment of kidney disease have not been known, but according to the present invention, foods satisfying low sodium, low potassium and low phosphorus, and high calcium are obtained. The flavor is provided, even if it is high in calories,
It is possible to obtain an excellent therapeutic diet that the patient does not get tired of in terms of texture. This is particularly effective for nutritional supplementation of patients with renal failure.

Claims (8)

(57) [Claims] 1. A food in which seed milk obtained from plant seeds consisting of one or a combination of two or more of soybean, sunflower, safflower, sesame, and peanut is coagulated into a pudding, and having a sodium content of 20 mg%. Below, potassium content is 50 mg
%, The phosphorus content is 30 mg% or less, and the calcium content is 30 mg% or more. 2. A method for removing sodium, potassium and phosphorus by an ultrafiltration membrane or an electrodialysis method.
The food described in paragraph. 3. The food according to claim 1, which is coagulated using vegetable gum. 4. The food according to claim 1, wherein sugar or fats and oils are added so that the calorie per 100 g is 70 kcal or more. 5. The food according to claim 1, which has a protein content of 2% or less. 6. The food according to claim 1, which has a lipid content of 4% or more. 7. The food according to claim 6, wherein the ratio of polyunsaturated fatty acids to saturated fatty acids in the fatty acids constituting the lipid is 1.5 or more. 8. The food according to any one of claims 1 to 7, which is used for patients with renal failure.