Food product

Abstract

To provide a food having a sufficiently high content of a protein having a high amino acid score.SOLUTION: A crude protein content of 35 to 45% by weight, a soluble nitrogen-free substance content of 35 to 45% by weight, and a crude fat content of 5 to 15% by weight, as measured by a feed analysis method defined in an official standard (Notification No. 1080 of the Ministry of Agriculture, Forestry and Fisheries, May 31, 2024) of a law (Law No. 35, 1953) relating to ensuring the safety and improving the quality of feed, A food having a water content of 8% by weight or less, the food being used for suppressing a decrease in muscle mass, suppressing a decrease in muscle strength, increasing muscle mass, or increasing muscle strength.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to food products. [Background technology]

[0002] In recent years, as pets such as dogs and cats have become longer-lived, their health has become an issue. As older pets become less active, they tend to take in more energy than they expend, which can lead to excess body fat accumulation and obesity. Such obesity can lead to various diseases such as diabetes, hyperlipidemia, hypertension, and arteriosclerosis.

[0003] One way to prevent pet obesity is to reduce the amount of food they are fed, but simply reducing the amount of food they eat will also reduce the amount of protein they consume, which will result in a loss of muscle mass. Therefore, pet foods with reduced fat and increased protein content have been developed to reduce energy intake and prevent muscle loss.

[0004] As such a pet food, Patent Document 1 discloses a pet food for weight management used to manage weight while reducing muscle loss, which has a moisture content of less than 25%, a protein content of 20% or more by mass, calculated on dry matter, relative to the total amount of the pet food, and an isolated soy protein content of 5 to 30% by mass, calculated on dry matter, and is a complete nutritional food that meets nutritional food standards. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent Publication No. 2021-94006 Summary of the Invention [Problem to be solved by the invention]

[0006] The pet food described in Patent Document 1 is a high-protein pet food, and so although it has some effect in reducing muscle mass loss, the effect is not sufficient. Furthermore, the pet food described in Patent Document 1 has the problem of low palatability.

[0007] The present invention has been made to solve the above problems, and an object of the present invention is to provide a food product having a sufficiently high content of protein with a high amino acid score. [Means for solving the problem]

[0008] The food product of the first aspect of the present invention is a food product containing fish meat-derived protein, carbohydrates, lipids, and water, and when the food product is used to measure the content of crude protein according to the feed analysis method specified in the official standards of the Act on Assurance of Safety and Improvement of Quality of Feed (Act No. 35 of 1953) (Ministry of Agriculture, Forestry and Fisheries Notification No. 1080 of May 31, 2024), the food product has a crude protein content of 35 to 45% by weight, a nitrogen-free soluble matter content of 35 to 45% by weight, a crude fat content of 5 to 15% by weight, and a water content of 8% by weight or less, and is characterized in that the food product is used to inhibit muscle mass loss, inhibit muscle strength loss, and increase muscle mass or strength.

[0009] Furthermore, a second aspect of the food product of the present invention is a food product containing fish meat-derived protein, carbohydrates, lipids, and water, and when the nutritional content of the food product is measured using the method for measuring nutritional components specified in the Food Labeling Standards (Cabinet Office Ordinance No. 10 of 2015), the protein content is 35 to 50% by weight, the carbohydrate content is 35 to 55% by weight, the lipid content is 3 to 10% by weight, and the water content is 8% by weight or less, and the food product is characterized by being used to inhibit muscle mass loss, inhibit muscle strength loss, and increase muscle mass or muscle strength.

[0010] The food products according to the first and second aspects of the present invention have a high content of fish meat-derived protein, and consumption of such foods has the effect of suppressing muscle mass loss, suppressing muscle strength loss, and increasing muscle mass or strength. Furthermore, since fish meat-derived proteins have a high amino acid score, animals and humans who ingest the food of the present invention can efficiently decompose proteins and utilize amino acids. In this specification, "fish meat" refers to the entire part of a fish that contains protein, such as muscle, bone, skin, and internal organs.

[0011] The food product according to the first aspect of the present invention and the food product according to the second aspect of the present invention have a low lipid content, and therefore, when ingested, the food product according to the first aspect of the present invention and the food product according to the second aspect of the present invention, the accumulation of body fat is reduced.

[0012] The food product according to the first aspect of the present invention and the food product according to the second aspect of the present invention have a low water content. Therefore, the quality of the food product according to the first aspect of the present invention and the food product according to the second aspect of the present invention is unlikely to deteriorate even when stored at room temperature.

[0013] The food product according to the first aspect of the present invention and the food product according to the second aspect of the present invention are preferably freeze-dried products. The food product according to the first aspect of the present invention and the food product according to the second aspect of the present invention are dried by freeze-drying, and no heat or the like is applied during drying. Therefore, the food product is less susceptible to deterioration due to heat during drying.

[0014] The food product according to the first aspect of the present invention and the food product according to the second aspect of the present invention contain phosphorus, and the phosphorus content is preferably 0.4 to 0.7% by weight. Generally, the higher the protein content of a food, the higher the phosphorus content. High protein and phosphorus content in a food increases the burden on the kidneys. A phosphorus content within the above range means that the food product has a high protein content but a low phosphorus content. Therefore, foods with a phosphorus content within the above range can be said to be foods that place a low burden on the kidneys.

[0015] In the food product of the first aspect of the present invention and the food product of the second aspect of the present invention, the fish meat-derived protein is preferably a fish muscle-derived protein. Protein derived from fish muscle does not contain residues such as bones and scales, improving digestibility and absorbability.

[0016] In the food product of the first aspect of the present invention and the food product of the second aspect of the present invention, the fish meat-derived protein is preferably a protein derived from fish paste. Fish paste is made by collecting fish meat, kneading it, and grinding it. During this process, the muscle fibers of the fish are broken down into smaller pieces, which makes the food softer. Furthermore, when foods containing surimi-derived proteins are ingested, the surimi-derived proteins are easily broken down and rapidly absorbed in the body. In other words, surimi-derived proteins are easily broken down and absorbed without the need for the secretion of large amounts of digestive enzymes, etc. Therefore, it is expected that the burden on the body will be small.

[0017] The food product of the first aspect of the present invention and the food product of the second aspect of the present invention each have a first end surface, a second end surface opposite to the first end surface, and an outer peripheral surface connecting the first end surface and the second end surface, and it is preferable that the porosity of the first end surface and the second end surface is 20% or more and the porosity of the outer peripheral surface is 10% or less. Such a food product can be obtained by sequentially extruding, heating, and drying a composition containing fish meat-derived protein.

[0018] The pepsin digestibility of the food product according to the first aspect of the present invention and the food product according to the second aspect of the present invention is preferably 90% or more. When the pepsin digestibility is 90% or higher, proteins are easily broken down into amino acids and are easily digested and absorbed in the body.

[0019] The food product according to the first aspect of the present invention and the food product according to the second aspect of the present invention are preferably used to increase blood creatinine. The food of the present invention has the effect of increasing blood creatinine.

[0020] The food product according to the first aspect of the present invention and the food product according to the second aspect of the present invention are preferably pet foods. The food product according to the first aspect of the present invention and the food product according to the second aspect of the present invention have a high content of animal-derived protein, which increases the palatability of animals. Therefore, the food product according to the first aspect of the present invention and the food product according to the second aspect of the present invention are suitable as pet foods. [Effects of the Invention]

[0021] According to the present invention, it is possible to provide a food product having a sufficiently high content of protein with a high amino acid score. [Brief explanation of the drawings]

[0022] [Figure 1] FIG. 1 is a perspective view schematically showing an example of the food product of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0023] The food product of the present invention will be specifically described below. However, the present invention is not limited to the following configurations, and can be appropriately modified and applied within the scope that does not change the gist of the present invention. Note that a combination of two or more of the individual preferred configurations of the present invention described below also constitutes the present invention.

[0024] The composition of the food product of the first aspect of the present invention is such that, when a food product containing fish meat-derived protein, carbohydrates, lipids, and water is used and measured according to the feed analysis method specified in the official standards of the Act on Assurance of Safety and Improvement of Quality of Feed (Act No. 35 of 1953) (Ministry of Agriculture, Forestry and Fisheries Notification No. 1080 of May 31, 2024) (hereinafter simply referred to as "measurement based on the official standards of feed"), the crude protein content is 35 to 45% by weight, the nitrogen-free soluble matter content is 35 to 45% by weight, the crude fat content is 5 to 15% by weight, and the water content is 8% by weight or less.

[0025] The composition of the food product of the second aspect of the present invention is such that, when a food product containing fish meat-derived protein, carbohydrates, lipids, and water is measured using the method for measuring nutritional components specified in the Food Labeling Standards (Cabinet Office Ordinance No. 10 of 2015) (hereinafter simply referred to as "measurement based on the Food Labeling Standards"), the protein content is 35 to 50% by weight, the carbohydrate content is 35 to 55% by weight, the lipid content is 3 to 10% by weight, and the water content is 8% by weight or less.

[0026] The food product according to the first aspect of the present invention and the food product according to the second aspect of the present invention are used to suppress muscle mass loss, suppress muscle strength loss, and increase muscle mass or muscle strength. The food product according to the first aspect of the present invention and the food product according to the second aspect of the present invention are particularly useful for increasing blood creatinine.

[0027] In the following description, when there is no need to distinguish between the food product of the first aspect of the present invention and the food product of the second aspect of the present invention, they will be collectively referred to simply as "the food product of the present invention."

[0028] Preferred embodiments of the components of the food product of the present invention are described below.

[0029] <Fish meat-derived protein> The food product of the present invention contains a protein derived from fish meat. Protein derived from fish meat has a sufficiently high amino acid score. As will be described later, the food of the present invention contains a large amount of such proteins. Therefore, the food of the present invention can be said to be a food that allows the body to utilize amino acids in a balanced manner.

[0030] Of the proteins contained in the food of the present invention, the weight proportion of fish meat-derived proteins is preferably 60% by weight or more, more preferably 70 to 100% by weight, and more preferably 75 to 95% by weight.

[0031] The food product of the first aspect of the present invention has a crude protein content of 35 to 45% by weight, preferably 36 to 45% by weight, and more preferably 37 to 43% by weight, as measured based on the official specifications for feed.

[0032] Furthermore, the food product according to the second aspect of the present invention has a protein content of 35 to 50% by weight, preferably 36 to 45% by weight, and more preferably 37 to 43% by weight, as measured in accordance with the Food Labeling Standards.

[0033] In other words, the food of the present invention has a high protein content, and therefore animals and humans who ingest the food of the present invention can efficiently break down proteins and utilize amino acids.

[0034] In general, foods with a high protein content take a long time to digest and require energy to excrete the protein metabolites, but in the foods of the present invention, the protein can be quickly broken down, absorbed, and excreted.

[0035] In the food product of the present invention, the fish meat-derived protein is preferably a fish muscle-derived protein. Protein derived from fish muscle does not contain residues such as bones and scales, improving digestibility and absorbability.

[0036] In the food of the present invention, the fish meat-derived protein is preferably a protein derived from fish paste, more preferably a protein derived from fish muscle paste. Fish paste is made by collecting fish meat, kneading it, and grinding it. During this process, the muscle fibers of the fish are broken down into smaller pieces, which makes the food softer. Furthermore, when foods containing surimi-derived protein are ingested, the protein is easily broken down and quickly absorbed in the body, which is expected to place less strain on the body.

[0037] Furthermore, in the food of the present invention, if the fish meat-derived protein is a protein derived from fish paste, the food will have a unique elastic texture and become more palatable.

[0038] When preparing fish paste, the fish meat is exposed to water to remove blood and lipids. Therefore, the food of the present invention can reduce the content of blood and lipid components derived from the fish meat. Therefore, a food of stable quality can be produced.

[0039] The fish meat-derived protein contained in the food of the present invention is preferably a protein derived from at least one fish selected from the group consisting of Alaska pollock, hairtail, Pacific cod, sardine, mackerel, threadfin bream, and sea bream. Proteins derived from these fish have a high amino acid score and are therefore suitable as ingredients for the food products of the present invention.

[0040] The food of the present invention may contain proteins derived from animals other than fish or proteins derived from plants, but the content of proteins derived from sources other than fish is preferably 20% by weight or less. The food product of the present invention does not necessarily contain proteins derived from sources other than fish.

[0041] <Carbohydrates> The food product of the first aspect of the present invention has a nitrogen-free soluble matter content of 35 to 45% by weight, preferably 37 to 43% by weight, and more preferably 37 to 42% by weight, as measured based on the official standards for feed. The "content of soluble non-nitrogenous matter" (weight percentage) is calculated by subtracting the weight percentage of water, crude protein, crude fat, crude fiber, and crude ash from the weight of the food, which is taken as 100% by weight. Nitrogen-free soluble matter includes all components other than moisture, crude protein, crude fat, crude fiber, and crude ash. In other words, soluble nitrogen-free matter contains soluble carbohydrates.

[0042] Furthermore, the food product according to the second aspect of the present invention has a carbohydrate content of 35 to 55% by weight, preferably 40 to 50% by weight, and more preferably 40 to 48% by weight, as measured in accordance with the Food Labeling Standards.

[0043] In the food of the present invention, the carbohydrates may include both sugar components such as monosaccharides and polysaccharides that are absorbed into the body to become energy, and dietary fiber that is not digested or absorbed.

[0044] In the food of the present invention, the dietary fiber may include water-soluble dietary fiber and insoluble dietary fiber. The content of water-soluble dietary fiber is preferably 1 to 3% by weight. The content of insoluble dietary fiber is preferably 3 to 5% by weight. Such a content of soluble dietary fiber and insoluble dietary fiber makes it easier to lose weight.

[0045] In the food of the present invention, the main source of the carbohydrate content is not particularly limited, but may be potatoes or grains, with potatoes being preferred.

[0046] In the food of the present invention, the main source of dietary fiber is not particularly limited, but may be root vegetables or leafy vegetables.

[0047] <Fat> The food product of the first aspect of the present invention has a crude fat content of 5 to 15% by weight, preferably 5 to 12% by weight, and more preferably 7 to 10% by weight, as measured based on the official standards for feed.

[0048] Furthermore, the food product according to the second aspect of the present invention has a lipid content of 3 to 10% by weight, preferably 4 to 8% by weight, and more preferably 5 to 8% by weight, as measured in accordance with the Food Labeling Standards.

[0049] In other words, the food of the present invention has a low lipid content. Therefore, when the food of the present invention is ingested, body fat is less likely to accumulate. Therefore, the food of the present invention can be said to be a food suitable for weight loss.

[0050] In the food of the present invention, the origin of the lipid is not particularly limited, but it is preferable that the lipid is derived from fish oil.

[0051] In the food of the present invention, the lipid is not particularly limited, but preferably contains omega-3 fatty acids. Omega-3 fatty acids include docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA).

[0052] <Rin> The food product of the present invention may contain phosphorus. In the food of the present invention, the phosphorus content is preferably 0.4 to 0.7% by weight, more preferably 0.5 to 0.6% by weight. Generally, the higher the protein content of a food, the higher the phosphorus content. High protein and phosphorus content in a food increases the burden on the kidneys. A phosphorus content within the above range means that the food product has a high protein content but a low phosphorus content. Therefore, foods with a phosphorus content within the above range can be said to be foods that place a low burden on the kidneys.

[0053] In this specification, the phosphorus content refers to the content measured by ICP emission spectrometry.

[0054] <Moisture> The food product according to the first aspect of the present invention has a water content of 8% by weight or less, as measured according to the official standards for feed, and the water content is preferably 3 to 7% by weight.

[0055] Furthermore, the food product according to the second aspect of the present invention has a water content of 8% by weight or less when measured in accordance with the Food Labeling Standards, and the water content is preferably 1 to 6% by weight.

[0056] In other words, the food of the present invention has a low water content. The food of the present invention is less likely to deteriorate in quality even when stored at room temperature.

[0057] The method for reducing the water content of the food of the present invention is not particularly limited, but hot air drying or freeze-drying can be used, with freeze-drying being preferred. That is, the food of the present invention is preferably a freeze-dried product. When the food is dried by freeze-drying, no heat is applied during drying, so the food is less susceptible to deterioration due to heat during drying.

[0058] <Other ingredients> The food of the present invention may contain other nutrients, antioxidants, fragrances, flavors, preservatives, etc., as needed.

[0059] The food of the present invention preferably has a pepsin digestibility of 90% or more, more preferably 90 to 95%. When the pepsin digestibility is 90% or higher, proteins are easily broken down into amino acids and are easily digested and absorbed in the body.

[0060] Next, examples of the shape of the food product of the present invention will be described. FIG. 1 is a perspective view schematically showing an example of the food product of the present invention.

[0061] The food product 1 shown in Fig. 1 has a first end surface 2a, a second end surface 2b opposite to the first end surface 2a, and an outer peripheral surface 3 connecting the first end surface 2a and the second end surface 2b. The first end surface 2a and the second end surface 2b of the food product 1 shown in Fig. 1 are circular in shape. In other words, the food product 1 has a cylindrical shape.

[0062] In the food product 1, the porosity of the first end surface 2a and the second end surface 2b is preferably 20% or more, more preferably 20 to 70%, even more preferably 20 to 50%, and particularly preferably 30 to 50%. In the food product 1, the porosity of the outer surface 3 is preferably 10% or less, and more preferably 0 to 5%. Such a food product can be obtained by sequentially extruding, heating, cutting, and drying a composition containing fish meat-derived protein.

[0063] The length L of the outer circumferential surface 3 of the food product 1 is preferably 3 to 10 mm. The diameter R of the first end surface 2a and the second end surface 2b of the food product 1 is preferably 4 to 18 mm.

[0064] The shape of the food product of the present invention may be polygonal, elliptical, or star-shaped at its end faces. When the end face is polygonal, the end face may be triangular or quadrangular.

[0065] The shape of the food product of the present invention may be a sphere, ellipsoid, or doughnut shape without any end faces.

[0066] Next, uses of the food of the present invention will be described.

[0067] The food product of the present invention is preferably a pet food, more preferably a pet food for dogs or cats. The food of the present invention has a high content of animal-derived protein, which improves the palatability of animals. Therefore, the food product of the present invention is suitable as a pet food.

[0068] The food product of the present invention is preferably a pet food for elderly pets. The food of the present invention has a high protein content and a low fat content, and therefore can contribute to maintaining the health of elderly pets.

[0069] The food of the present invention contains fish meat-derived protein and therefore has a high amino acid score, which allows the protein to be rapidly decomposed, absorbed, and excreted. Therefore, although physiological functions of elderly pets are prone to decline, even such elderly pets can quickly break down, absorb, and excrete proteins by consuming the food of the present invention.

[0070] In this specification, "senior pets" means small dogs aged 10 years or older, medium and large dogs aged 8 years or older, and cats aged 11 years or older.

[0071] When the food product of the present invention is a pet food for elderly pets, the fish meat-derived protein is preferably a protein derived from fish paste. When the fish meat-derived protein is a protein derived from fish paste, the food product of the present invention becomes soft. This results in better digestion of the food of the present invention.

[0072] The food of the present invention may also be consumed by humans. The food of the present invention has a high protein content and a low lipid content, making it suitable as a food for supplementing protein.

[0073] Next, an example of a method for producing the food of the present invention will be described. An example of a method for producing the food of the present invention includes (1) a fish protein extraction step, (2) a kneading step, (3) a molding step, (4) a heating step, and (5) a drying step. Each step will be described below.

[0074] (1) Fish protein extraction process In the fish protein extraction step, a composition containing fish meat-derived protein is prepared from fish. At this time, it is preferable to remove the scales, bones, skin, internal organs, etc. from the fish and extract the muscle meat from the fish. Furthermore, it is preferable to soak the fish muscle in water to remove blood and lipids from the fish muscle, and then knead and grind the fish muscle to make surimi.

[0075] (2) Kneading process In the kneading step, the carbohydrate component and the lipid component are added to the composition and kneaded. In this case, other ingredients may be added as needed.

[0076] The ratios of the ingredients to be mixed in the kneading process should be such that, when the manufactured food is measured based on the official standards for feed, the crude protein content is 35 to 45% by weight, the nitrogen-free soluble matter content is 35 to 45% by weight, the crude fat content is 5 to 15% by weight, and the moisture content is 8% or less.

[0077] Alternatively, the ratio of the ingredients mixed in the kneading process is such that, when measurements are carried out based on the food labeling standards using the manufactured food, the protein content is 35 to 50% by weight, the carbohydrate content is 35 to 55% by weight, the lipid content is 3 to 10% by weight, and the moisture content is 8% by weight or less.

[0078] When a protein other than a protein derived from fish meat is kneaded in the kneading step, the weight ratio of the protein derived from fish meat to all the proteins to be kneaded is preferably 70% by weight or more, more preferably 80 to 100% by weight, and even more preferably 85 to 95% by weight.

[0079] (3) Molding process In the molding step, the composition after the kneading step is molded into a molded product. As the molding method, a conventionally known method such as extrusion molding, injection molding, press molding, etc. can be used. Of these, extrusion molding is preferred.

[0080] (4)Heating process In the heating step, the molded product is heated. The heating conditions are preferably, for example, 70 to 100° C. for 2 to 10 minutes. The heating method is not particularly limited, but may be heating by radiant heat, heating by boiling in hot water, or heating via steam.

[0081] After the heating step, the molded product may be cut as needed. The cutting time for the molded product may be, for example, after the drying step described below.

[0082] (5) Drying process In the drying step, the molded product after the heating step is dried so that the moisture content is 8% by weight or less. The drying method is not particularly limited, but hot air drying or freeze-drying can be used, with freeze-drying being preferred. The freeze-drying conditions are not particularly limited, and conventionally known conditions can be used.

[0083] Through the above steps, the food product of the present invention can be produced.

[0084] In the food product of the present invention, it is preferable to prepare a composition containing fish paste in the fish protein extraction step, extrude the composition to form a long rod-shaped product in the molding step, heat the resulting product using steam in the heating step, cut the rod-shaped product perpendicular to its longitudinal direction, and then freeze-dry the resulting product. This method makes it possible to produce a cylindrical food product having a first end surface, a second end surface opposite the first end surface, and an outer circumferential surface connecting the first end surface and the second end surface. Furthermore, when the food product of the present invention is produced by this method, it is possible to produce a food product in which the porosity of the first end surface and the second end surface is 20% or more and the porosity of the outer peripheral surface is 10% or less. [Example]

[0085] Examples will be given below to explain the present invention more specifically, but the present invention is not limited to these examples.

[0086] Example 1 (1) Fish protein extraction process Muscles (hereinafter simply referred to as "fish muscles") were taken from Alaska pollock and hairtail, and blood and lipids were removed from the fish muscles. Next, water and salt were added to the fish muscle that had been soaked in water, and the fish muscle was ground to prepare a composition consisting of fish paste.

[0087] (2) Kneading process To the above composition, other materials were added in the proportions shown in Table 1 and kneaded.

[0088] [Table 1]

[0089] (3) Molding process The composition after the kneading step was extruded to form a continuous rod-shaped product. The cross section of the rod-shaped product perpendicular to the longitudinal direction was circular, and its diameter was 5 mm.

[0090] (4)Heating process Next, the molded article was heated in the presence of steam at 80 to 85°C for 4 to 5 minutes.

[0091] Thereafter, the heated molded body was cut into pieces each having a length of 5 mm.

[0092] (5) Drying process In the drying step, the molded product after the heating step was freeze-dried so that the water content was 3% by weight. The food product of Example 1 was produced through the above steps.

[0093] (Component analysis of major components) Measurements based on the official standards for feed were carried out using the food of Example 1 to measure the crude protein content, nitrogen-free soluble matter content, crude fat content, crude fiber content, crude ash content, and moisture content. The results are shown in Table 2.

[0094] Furthermore, measurements were carried out based on the Food Labeling Standards using the food of Example 1 to measure the protein content, carbohydrate content, ash content, lipid content, and water content. The results are shown in Table 2.

[0095] [Table 2]

[0096] (Mineral component analysis) The mineral content of the food of Example 1 was measured by the following method. The results are shown in Table 3. Phosphorus: ICP atomic emission spectrometry Sodium: atomic absorption spectrometry

[0097] [Table 3]

[0098] (Porosity measurement) Using a digital microscope (model number: VHX 8000, manufacturer: Keyence Corporation), the first end face, second end face, and outer peripheral face of the food product in Example 1 were photographed, and the porosity of each face was measured. The results are shown in Table 3.

[0099] (Pepsin digestibility) The pepsin digestibility of the food product of Example 1 was measured by the feed analysis method specified in the official specifications for feed. The results are shown in Table 3.

[0100] (Assessing the impact of salary) The following test was conducted using five beagle dogs as test animals. One of the five beagle dogs developed a tumor disease one week after the food change described below in (4), and was therefore excluded from the test. Due to the nature of the disease, it was thought that there was no relationship between the change in food and the disease.

[0101] <Test Method> (1) The dogs were fed a commercial dog food (product name: Medium Aging 10+, sold by Royal Canin Japan LLC) for three weeks. The feeding amount was 1.2 × RER (30 × body weight in kg + 70) kcal. (2) Blood, urine, and feces were collected as pre-test samples. (3) Food intake, general condition, and clinical symptoms were recorded daily, and body weight was measured weekly. The feeding amount was 1.2 × RER (30 × body weight kg + 70) kcal. Food was given twice a day. 2.5 times the amount of dry food was added with hot water and left for 3 minutes (120 g + 300 mL of hot water). Food was collected 1 hour after feeding, and the amount eaten was recorded. (4) After switching to the food of Example 1, blood, urine, and feces were collected two and four weeks later. (5) Blood was collected from the cephalic vein, and the plasma was frozen and stored at -30°C. Blood counts and biochemical tests (blood glucose, ALT, ALP, BUN, Cre, TP, ALB, Tcho, TG, Ca, IP, Na, K, Cl) were then performed. The results are shown in Table 4. (6) Urine was collected by cystocentesis and used for urine test strips and urinary sediment observation on the day of collection. The urine was stored frozen (-30°C). The results are shown in Table 4. (7) 2-3 g of feces was manually collected from the rectum and frozen (-80°C). The fecal ammonia, fecal putrefaction products (phenol, indole), and pH were then measured. The results are shown in Table 4. Furthermore, the increase or decrease in the number of bacteria in the feces was measured by amplicon sequence analysis, and the ratio of each bacterium to the total (Texon counts (%)) was calculated. The results are shown in Table 5.

[0102] [Table 4]

[0103] [Table 5]

[0104] As shown in Table 4, an increasing trend in blood creatinine (Cre) was observed. Therefore, it was suggested that the food of the present invention is useful for suppressing muscle mass loss, suppressing muscle strength loss, and increasing muscle mass or strength. [Explanation of symbols]

[0105] 1 food 2a 1st end surface 2b 2nd end face 3 Outer surface

Claims

1. A food product containing fish meat-derived protein, carbohydrates, lipids, and water, When the above food was used to measure the quality of feed, the results were as follows: The crude protein content is 35 to 45% by weight, The content of soluble nitrogen-free matter is 35 to 45% by weight, The crude fat content is 5 to 15% by weight, The moisture content is 8% by weight or less, A food characterized by being used for inhibiting muscle mass loss, inhibiting muscle strength loss, and increasing muscle mass or strength.

2. A food product containing fish meat-derived protein, carbohydrates, lipids, and water, When the nutritional content of the food was measured using the method specified in the Food Labeling Standards (Cabinet Office Ordinance No. 10 of 2015), The protein content is 35 to 50% by weight. The carbohydrate content is 35 to 55% by weight, The lipid content is 3 to 10% by weight, The moisture content is 8% by weight or less, A food characterized by being used for inhibiting muscle mass loss, inhibiting muscle strength loss, and increasing muscle mass or strength.

3. 3. The food product according to claim 1 or 2, which is a freeze-dried product.

4. 2. The food product according to claim 1, wherein the food product contains phosphorus, and the phosphorus content is 0.4 to 0.7% by weight.

5. 3. The food product according to claim 1, wherein the fish meat-derived protein is a fish muscle-derived protein.

6. 3. The food product according to claim 1, wherein the fish meat-derived protein is a protein derived from fish paste.

7. The food product has a first end surface, a second end surface opposite to the first end surface, and an outer circumferential surface connecting the first end surface and the second end surface, the porosity of the first end surface and the second end surface is 20% or more; The food product according to claim 1 or 2, wherein the porosity of the outer peripheral surface is 10% or less.

8. The food product according to claim 1 or 2, wherein the pepsin digestibility of the food product is 90% or more.

9. 3. The food product according to claim 1, which is used to increase blood creatinine.

10. 3. The food product according to claim 1, which is a pet food.

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