JPS602162A - Preparation of nutrient food - Google Patents

Abstract

PURPOSE:To obtain a nutrient food effective to prevent the thrombosis, arteriosclerosis, etc., by adjusting the ratio of eicosapentaenoic acid and/or docosahexaenoic acid to linoleic acid within a specific range in the constituent fatty acids. CONSTITUTION:A food oil or fat containing known amount of linoleic acid is mixed with another food oil or fat containing knownk amounts of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and the mixture is stirred homogeneously to attain an EPA and/or DHA content of 1-30%. The obtained compounded oil is used as it is as the product, or is used as a part of the raw material of the objective food. The nutrient food has remarkable effect for the remedy and prevention of thrombosis and arteriosclerosis, and an extremely healthy body free from the trouble in the circulatory organs can be maintained by the continuous ingestion of the food.

Description

Detailed Description of the Invention The present invention provides that the content of eicosapentaenoic acid (hereinafter abbreviated as EPA) and/or docosahexaenoic acid (hereinafter abbreviated as DHA) relative to linoleic acid in the constituent fatty acids of food is within a specific range. This relates to a method for producing nutritionally superior food by adjusting the food so that it has the following properties.

Linoleic acid has been known as an essential fatty acid since ancient times, but in recent years there has been a tendency to eat a lot of saturated fatty acids and animal fats that are high in cholesterol. This linoleic acid is used as a starting material for ω (omega) 6-series fatty acids (unsaturated fatty acids whose double bond begins at the 6th carbon counting from the methyl end). This AA becomes a precursor and is converted into various type 2 p-staglandins (hereinafter abbreviated as PG), which regulate various biological functions.

Among these functions, tomboxane A2 (TXA2) is produced from AA in platelets and promotes platelet aggregation, and pstacycline type 2 (PCI) is produced from AA in blood vessel walls and suppresses platelet aggregation. ) is balanced to maintain normal blood flow, and platelets are known to aggregate and effectively stop hemorrhage when necessary, such as in cases of trauma.

However, recently, omega-3 series fatty acids EPA and DHA have been produced using lylunic acid as a starting material, and these become precursors and are converted into type 3 PGs in a pattern similar to that of the omega-6 series, which is important for the above-mentioned functional regulation. It has come to be assumed that he will participate.

Among these type 3 PGs, thromboxane As, unlike TXA2, does not promote platelet aggregation, and type 3 brostacyclin (PCI), like PGI2, suppresses platelet aggregation, so it is a member of the ω3 series as a whole. EPA and DI(A) are thought to inhibit thrombus formation.

In some lipoprotein metabolism, EPA and DHA have a lower effect on constyol and triglyceride than linoleic acid, and have an H
It has a strong DL cholesterol level raising effect (therefore, its lipid metabolism improving effect is remarkable).

As described above, ω3 series EPA and DHA are superior to ω6 series linoleic acid in both aspects of inhibiting platelet aggregation and improving lipid metabolism.

The present inventor found that when ω6 series sinoleic acid and ω3 series EPA and/or DHA coexist in the ratio, the ω6 series and ω3 series act antagonistically, suppressing thrombus formation and causing thrombosis and arteriosclerosis. They discovered that the disease can be prevented or treated and completed the present invention.

Until now, many vegetable oils containing linoleic acid or foods using such vegetable oils have been commercially available, but no food has been found that combines linoleic acid with EPA'PDHA to create a nutritionally synergistic effect. Since El)A and DHA are not produced in land animals and plants, they could not be completely present in conventional vegetable oils and processed foods.

The present invention provides EP for linoleic acid among fatty acids constituting foods.
A nutritional food characterized by 1) creating a healthier blood circulation condition by adjusting the content of A and/or DHA to 1% to 30% compared to a case containing only linoleic acid. This is the manufacturing method.

When the content of EP, A and/or DHA relative to sulfuric acid exceeds 30%, bleeding tendency becomes stronger;
Prevention of thrombosis and arteriosclerosis.

Treatment becomes ineffective.

The food in the present invention is a food that contains edible oil and fat as a component, and contains EPA as part or all of the edible oil and fat component.
It means any food that can be given the characteristics of a nutritional food by using edible fats and oils containing and/or DHA. For example, salad oil, French dressing, and mayonnaise.

Margarine, soubu, red, etc. are foods rich in linoleic acid, and various types of fish or frozen foods using fish meat are foods containing EPA and/or DMA.

In carrying out the present invention, edible oils and fats with known EPA and DHA contents are added to edible oils and fats with known linoleic acid contents in a predetermined ratio and mixed well. The resulting adjusted blended oil can be used as a tile product, or used as part of the raw material for the desired food product. The method of use in this case follows the method of blending fats and oils during the production of each food. Oil-based foods can be easily mixed, but aqueous foods require the use of an emulsifier and a physical emulsification process.

Salad oil, salad dressing, margarine.

Buttercream is an example of the former, but it is also a milk drink.

Foods such as cheese, pudding, candy, soup, etc. belong to the latter category.

Since EPA and DHA are extremely unstable with respect to oxygen and heat, in principle, inert gas substitution and low-temperature treatment are recommended when handling them.

The nutritional food of the present invention prevents thrombosis and arteriosclerosis.

It has a great therapeutic effect, and by continuously ingesting it, it is possible to maintain an extremely healthy body without circulatory disorders.In other words, if the nutritional food of the present invention is continuously ingested, Platelet aggregation ability is suppressed compared to normal cases, and blood total cholesterol and triglyceride levels are lowered.
A desirable increase in HDL cholesterol level appears markedly. Generally, medicines are used for these effects, but since ordinary medicines are accompanied by side effects, they often cannot be used for long-term administration to improve one's constitution.

On the other hand, when the nutritional food of the present invention is ingested, EP in the blood and organs can be reduced by containing EPA and/or DHA in a specific ratio to linoleic acid.
As a result of being able to increase the proportion of A and DHA to the optimal range, thrombus formation and arteriosclerosis do not progress, or rather, thrombi and arteries can be dissolved or softened, and there is no need to worry about side effects such as excessive bleeding. Not at all.

Example 1 Refined corn oil (linoleic acid content 520%) 100K
f, EPA concentrated refined fish oil (EPA content 30.2
%, DHA content 14.8 kg), the ratio of (EPA + DHA) to sulfuric acid is 20 kg. This blended oil is packed into small bottles and used as a nutritional salad oil product. If you consume 10f of this product a day as a salad dressing, you will receive 42% of linoleic acid.
(EPA + DHA). When a 53-year-old man took it continuously for one month, the maximum platelet aggregation ability decreased by 70% and the total blood cholesterol level (mW/dl) decreased from 260 to 235 compared to before intake. DL cholesterol level Cmt/d1
．． ) increased from 48 to 65, and the arteriosclerosis index (total cholesterol level/DHL cholesterol level) increased from 542 to 36.
2, which has been greatly improved.

Example 2゜Adjusted blended oil prepared in Example 1 66 Kf, egg yolk 20
Mayonnaise was manufactured using Kf and 14 kg of vinegar. Due to the egg yolk lipids, the proportion of linoleic acid increases from 8 to 8 in Example 1, but if you eat 15 f of mayonnaise a day, the proportion of linoleic acid will be 422 or more (EPA + DHA) 0.83
f. If a 48-year-old man continues to eat this mayonnaise for 1 month, it will contain 1 linoleic acid before ingesting this mayonnaise.
5.21i' (Linoleic acid + EPA in this mayonnaise)
compared to eating 10 DHAO (equivalent to 10 DHAO),
Maximum platelet aggregation ability decreased to 75, blood total cholesterol value decreased from 250 to 225, and desirable HDL cholesterol value increased from 45 to 60. As a result, the arterial stiffness index improved from 5.56 to 3.75.

Example 3 A nutritional drink was manufactured using the adjusted blended oil obtained in Example 1. A separately prepared emulsifier (monoglyceride 0
゜I Kg, sucrose ester o, osKy) and add 6
The adjusted blended oils 3 to 3 dissolved at 5° C. were gradually emulsified by stirring, and then homogenized using a homogenizer to obtain a nutritional milk drink. When you drink this nutritional milk drink 180trLl- (1 cup),
5.41i' as adjusted blended oil + 2 linoleic acid in it
．． The intake amount was 3f and 0.45r (EPA-DMA), which was extremely effective for maintaining health.

Example 4 Refined safflower oil (linoleic acid content in fatty acids 750%)
) loOKg, purified deodorized sardine oil (EP in fatty acids)
A content rate 1186%, DHA content rate 68%) 20, 4
When Kg is mixed, linoleic acid is 62.3%, EPA is 20%
, DHAl, 2%, for linoleic acid (EP
Adjusted blended oil with a ratio of A + DHA) of 5 parts 120°4
Kf is obtained. This adjusted blended oil □ Kf was converted into a caramel blend (35 Kg of starch syrup, 20 Kg of sugar, 35 Ky of evaporated milk, 4 Kg of flour, 0.2 KLi of salt)
Put it inside and boil it down to get 68kg of caramel.
Linoleic acid 55+ (EPA+DHA) 0.27%
It has become a nutritional food with a ratio of (10 EPA and 10 DHA) to linoleic acid.

Patent applicant Sunny Shoji Co., Ltd.

Claims (1)

[Claims] A method for producing a nutritional food, which comprises adjusting the content of eicosapentaenoic acid and/or docosahexaenoic acid to 1% to 30% of linoleic acid among the constituent fatty acids of the food.