CN103260604B - Has sticking alimentation composition - Google Patents

Has sticking alimentation composition Download PDF

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Publication number
CN103260604B
CN103260604B CN201180061909.2A CN201180061909A CN103260604B CN 103260604 B CN103260604 B CN 103260604B CN 201180061909 A CN201180061909 A CN 201180061909A CN 103260604 B CN103260604 B CN 103260604B
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composition
viscosity
thickener
weight
alimentation composition
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CN103260604A (en
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外山义雄
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Meiji Co Ltd
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Meiji Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/02—Nutrients, e.g. vitamins, minerals

Abstract

The present invention, which is provided, to be used by instiling to give naturally, and compared with the low-down liquid food of viscosity, the liquid food with preferred viscosity in a physiologically.The present invention provides through thickener and emulsifying agent is applied in combination, easily prepared viscosity is maintained into the process for be filled in container in the modulation from raw material, and there is the alimentation composition for the viscosity given through pipe for being adapted to instil by nature after a heating treatment.In addition, the present invention provides through thickener, emulsifying agent and water imbibition food fiber is applied in combination, easily prepared viscosity is maintained into the process for be filled in container in the modulation from raw material, and there is the alimentation composition for the viscosity given through pipe for being adapted to instil by nature after a heating treatment.

Description

Has sticking alimentation composition
Technical field
The present invention relates to have sticking alimentation composition.More specifically, the present invention relates to excellent in a physiologically The viscosity of choosing, with available for the sticky alimentation composition for preparing liquid food.
Background technology
The liquid liquid food of known low viscosity turns into gastroesophageal reflux in method directly giving to the gastric fistula of stomach to give to give through pipe The reason for, as its countermeasure, the semisolid that viscosity is 4000 ~ 20,000mPas (12rpm) is often given in a short time The method of shape liquid food.Such administration way is attempted, the case increase that actually symptom is improved is not preferred in a physiologically Liquid is directly given to the viewpoint of stomach and also gradually gained recognition.
On the other hand, when using so highly viscous semi-solid liquid food, it is impossible to be employed as the nature of conventional art Drip is given, it is necessary to the complexity, laborious operation such as inject by using syringe, the burden great achievement of nurse or nurse For problem.
Accordingly, it would be desirable to can by falling to give naturally and use as mature technology, and with viscosity low-down stream Phase of an eclipse ratio, the liquid food with preferred viscosity in a physiologically.
But, in the aspect of preparation, it is believed that be also required to remain easy into the process for be filled in container in the modulation from raw material In the viscosity of preparation.
On the enteric nutrient semisolidization preparation for gastric fistula patient, Japanese Unexamined Patent Publication 2010-065013 (patents Document 1) describe enteric nutrient semisolidization preparation for gastric fistula patient, it is characterised in that one containing molecule Divide the kappa carrageenan replaced by ι-carrageenan.As the definition of " semisolidization " in same document, have " in this specification In, it is gel that semisolidization, which refers under static condition, but is changed into the state of uniform pasty state by deformation or applying power " note Carry.The purport of record is that the semisolidization enteric nutrient that the document is recorded is characterised by, is noted in internal diameter for 30mm 50ml 25ml semisolidization enteric nutrient is filled in emitter, it is the pipe that 4mm, length are 300mm to connect internal diameter, using fixture with The stress when speed of 5mm/ seconds is pressed into from 35mm to pipe is 20000N/m2Below.In patent document 1, although refer to food Fibres, but be not the specific record of which type of food fiber.In addition, the preparation of the nutritional agents described in patent document 1 Do not include heat sterilization treatment process.Have in the paragraph [0008] of same document to the nutritional agents of conventional art with heating etc Risky operation record, heating by as it is undesirable operation and recorded.
Japanese Unexamined Patent Publication 2007-295877 (patent document 2) records the gelled nutritional composition containing lactoprotein, and it is special Levy and be, containing gelling agent and multivalent metal salt, carried out heating sterilization processing.Patent document 2 is used as glue in paragraph [0009] Solidifying agent example goes out sodium carboxymethylcellulose.In addition, input 4 times of inspissated juices of apple are recorded in paragraph [0022], in 80 DEG C of heating Main points.The objective of the invention is to make the gel strength of nutritional agents certain (with reference to the claim 4 of patent document 2).
Japanese Unexamined Patent Publication 2004-261063 (patent document 3) is recorded containing glycerine organic acids such as glycerol citric acid fatty acid esters The gel-type food emulsifying agent containing milk component of ester.In addition, same document record milk pudding etc containing milk into The preparation method of the gel-type food divided, the preparation method, which is included in before heat-sterilization step, adds emulsifying agent, is heated Sterilization, then makes the process that the gel-type food containing milk component solidifies by Slow cooling.These patent documents 2 and 3 are equal To the cooperative effect of thickener and emulsifying agent both without recording or without enlightenment.In addition, for water imbibition food fiber, equally both without note Carry also without enlightenment.
Japanese Unexamined Patent Publication 2007-289164 (patent document 4) is prepared as the preparation method of liquid food and is uniformly divided thickener The modulating liquid of viscosity is provided obtained by dissipating, cooking disinfection is heated, the preparation method of the liquid food with regulation viscosity is recorded.Same In document tamarind gum is mainly used as thickener.Patent document 4 for thickener and emulsifying agent cooperative effect both without note Carry also without enlightenment.In the modulation example of the paragraph [0025] of same document, the purport that food fiber is used as raw material is recorded, But it is the specific record of what food fiber without this.In addition, without the record to water imbibition food fiber or being opened in same document Show.
Prior art document
Patent document
Patent document 1：Japanese Unexamined Patent Publication 2010-065013
Patent document 2：Japanese Unexamined Patent Publication 2007-295877
Patent document 3：Japanese Unexamined Patent Publication 2004-261063
Patent document 4：Japanese Unexamined Patent Publication 2007-289164.
The content of the invention
Invent problem to be solved
Viscosity before the problem of the present invention is there is provided heating is low, and the viscosity after heating is significantly high Alimentation composition.
The means to solve the problem
The present inventor is according to the cooperative effect by thickener and emulsifying agent, the viscosity control of composition before it will heat System significantly improves the new opinion of the viscosity of composition after heating while low viscosity, and completion is used as alimentation composition The present invention.In addition, homogenizing processing pressure by adjustment also can adjust the viscosity after the heating of above-mentioned composition.In addition, According to by using thickener, emulsifying agent and water imbibition food fiber, the viscosity of composition is controlled low before it will heat While viscosity, the new opinion of the viscosity of composition after heating is significantly improved, this hair as alimentation composition is completed It is bright.In addition, said composition is reduced due to free water because of the water sorption of above-mentioned food fiber, so it is certain viscous to reduce imparting The amount of thickener etc. necessary to degree.
That is, the present invention is as follows.
[1] have sticking alimentation composition, the alimentation composition contains i) thickener, and
Ii) emulsifying agent, with the elevated property of the viscosity by heating.
[2] the sticking alimentation composition of tool that [1] is recorded, the alimentation composition contains i) relative to nutrient combination Thing is 0.01 ~ 1.0 weight % thickener, and
Ii) relative to the emulsifying agent that alimentation composition is 0.02 ~ 2.0 weight %, with the rise of the viscosity by heating Property.
[3] [1] or [2] record alimentation composition, wherein, i) thickener be selected from locust bean gum, kappa carrageenan, ι-carrageenan, λ-carrageenan, carrageenan, gelatin, LM, HM, pectin, tara gum, fine jade Fat, low-intensity agar, gellan gum, guar gum, xanthans, tamarind gum, propane diols, ethylhydroxyethylcellulose, carboxymethyl are fine One or more thickeners of element are tieed up,
Ii) emulsifying agent is selected from fatty acid glyceride, organic acid mono-glyceride, polyglyceryl fatty acid ester, propylene glycol fatty Acid esters, polyglycereol condensation ricinoleate ester, sorbitan fatty acid esters, sucrose fatty ester, lecithin, enzyme decompose lecithin Fat, succinylated monoglyceride, one or more emulsifying agents of diacetyl tartaric acid monoglyceride.
[4] alimentation composition described in any one of [1] ~ [3], wherein, i) thickener is carrageenan and/or low Intensity agar,
Ii) emulsifying agent is succinylated monoglyceride and/or diacetyl tartaric acid monoglyceride.
[5] alimentation composition described in any one of [1] ~ [4], wherein, the viscosity of composition is 5 ~ 300mPas, The viscosity of the composition is viscosity when being measured using Brookfield viscometer under 45 ~ 85 DEG C, 12rpm.
[6] alimentation composition described in any one of [1] ~ [5], the alimentation composition is that will homogenize processing pressure Adjust to 10 ~ 100MPa and homogenize processing and form.
[7] alimentation composition described in any one of [1] ~ [6], wherein, by heat so that in normal temperature with Under temperature preserve 1 ~ 90, the viscosity of composition is changed into 300 ~ 3000mPas, the heating and then below normal temperature Temperature preserve 1 ~ 90 after the viscosity of composition be viscosity when being measured using Brookfield viscometer under 20 DEG C, 12rpm.
[8] has sticking alimentation composition, the alimentation composition contains thickener and emulsifying agent, thickener and breast The weight ratio (emulsifying agent/thickener) of agent is 0.5 ~ 30, is preserved with the temperature by heating and then below normal temperature 1 ~ 90 day and the elevated property of viscosity.
[9] alimentation composition described in any one of [1] ~ [8], the alimentation composition further contains water imbibition Food fiber, with the elevated property of the viscosity by heating.
[10] the sticking alimentation composition of tool described in [9], the alimentation composition contains relative to nutrient combination Thing is 0.1 ~ 3.0 weight % water imbibition food fiber, with the elevated property of the viscosity by heating.
[11] alimentation composition described in [9] or [10], it is characterised in that water imbibition food fiber is insoluble food Fibres.
[12] alimentation composition described in any one of [9] ~ [11], it is characterised in that water imbibition food fiber is big The insoluble fibre of beans food fiber and/or big soyabean bran.
[13] alimentation composition described in any one of [9] ~ [12], wherein, containing by protein, lipid or saccharic One or more in the group of composition, the heat of composition is 1.00 ~ 3.00kcal/ml.
[14] have the preparation method of sticking alimentation composition, wherein, including i) preparation is relative to alimentation composition 0.01 ~ 1.0 weight % thickener and relative to alimentation composition for 0.02 ~ 2.0 weight % emulsifying agent various composition work Sequence,
Ii) it is used to homogenized pressurized treatments process, and
Iii) heating treatment step,
The viscosity of composition is 5 ~ 300mPas before heating, and the viscosity of composition is to use B before the heating Viscosity when type viscosimeter is measured under 45 ~ 85 DEG C, 12rpm, heat and 1 is preserved using the temperature below normal temperature ~ The viscosity of composition is 300 ~ 3000mPas after 90 days, the heating and is preserved 1 ~ 90 using the temperature below normal temperature The viscosity of composition is viscosity when being measured using Brookfield viscometer under 20 DEG C, 12rpm afterwards.
[15] have the preparation method of sticking alimentation composition, wherein, including i) preparation is relative to alimentation composition 0.01 ~ 1.0 weight % thickener and relative to alimentation composition for 0.02 ~ 2.0 weight % emulsifying agent various composition work Sequence,
Ii) it is used to homogenized pressurized treatments process, and
Iii) heating treatment step,
The viscosity of composition is 5 ~ 300mPas before heating, and the viscosity of composition is to use B before the heating Viscosity when type viscosimeter is measured under 45 ~ 85 DEG C, 12rpm, to homogenize processing in homogenized pressurized treatments process Pressure is 10 ~ 100MPa, heat and use the viscosity of composition after the temperature preservation 1 ~ 90 day below normal temperature for 300 ~ 3000mPas, the heating and use temperature below normal temperature preserve 1 ~ 90 after composition viscosity to use Type B Viscosity when viscosimeter is measured under 20 DEG C, 12rpm.
[16] method described in [14] or [15], methods described further prepares relative to nutrition group in process i) Compound is 0.1 ~ 3.0 weight % water imbibition food fiber.
[17] method described in [16], it is characterised in that water imbibition food fiber is insoluble food fiber.
[18] method described in [16] or [17], it is characterised in that water imbibition food fiber is soy ration fiber Insoluble fibre and/or big soyabean bran.
[19] method described in any one of [16] ~ [18], wherein, contain what is be made up of protein, lipid or saccharic One or more in group, the heat of prepared composition is 1.00 ~ 3.00kcal/ml.
This specification includes Japan's patent application 2010-286644 of the basis for priority as the application, 2011- Content described in the specification and/or accompanying drawing of No. 108848.
The effect of invention
By the way that thickener and emulsifying agent is applied in combination, it is possible to provide in the modulation from raw material to being filled in the process of container Easily prepared viscosity is maintained, and there is the nutrition for the viscosity given through pipe for being adapted to instil by nature after a heating treatment Composition.In addition, by the way that thickener, emulsifying agent and water imbibition food fiber is applied in combination, it is possible to provide in the modulation from raw material Easily prepared viscosity is maintained into the process for be filled in container, and relies on what nature instiled with suitable after a heating treatment The alimentation composition for the viscosity given through pipe.In other words, alimentation composition of the invention is easily prepared, and be easy to through pipe to The alimentation composition given.In addition, the alimentation composition of the present invention is by being applied in combination thickener and emulsifying agent, with mainly passing through increasing Thick dose carries highly viscous composition and compares, and the viscosity before being heated is controlled in low-level, therefore becomes prone to system It is standby.In addition, the alimentation composition of the present invention is when using water imbibition food fiber, due to free water because above-mentioned water imbibition food is fine The water sorption of dimension and reduce, so thickener etc. necessary to certain viscosity can will be assigned compared with traditional alimentation composition Content control in low-level, so compared with mainly carrying highly viscous composition by thickener, will can be heated Preceding viscosity is controlled in low-level, therefore becomes prone to prepare.In addition, the alimentation composition of the present invention also has and traditional battalion Composition is supported compared to that the content of thickener can be controlled in low-level, even in preparation with viscous with traditional product same degree During the composition of degree, the advantage economically of a part for used raw material can be also saved.In addition, with can be by thickener Usage amount control it is relevant in low-level, alimentation composition of the invention can not excessively increase heat before composition viscosity and The heat content of alimentation composition is improved compared with traditional alimentation composition.
Brief description of the drawings
[Fig. 1] shows that composition is in boiling when changing the amount of added emulsifying agent in the presence of a certain amount of thickener Viscosity B coefficent after sterilization.
[Fig. 2] is shown as thickener and replaces carrageenan using low-intensity agar, exists in a certain amount of thickener Viscosity B coefficent of the composition after cooking disinfection during the amount of the added emulsifying agent (DATEM) of lower change.
[Fig. 3] shows that composition is in boiling when changing the amount of added thickener in the presence of a certain amount of emulsifying agent Viscosity B coefficent after sterilization.
[Fig. 4] shows that composition is steaming when change homogenizes processing pressure in the presence of a certain amount of thickener and emulsifying agent Boil the viscosity B coefficent after sterilization.
Composition exists when [Fig. 5] shows to add thickener in the composition containing water imbibition food fiber and emulsifying agent Viscosity B coefficent after cooking disinfection.
[Fig. 6] shows to change what is added in the composition containing a certain amount of water imbibition food fiber and emulsifying agent Viscosity B coefficent of the composition after cooking disinfection during the amount of thickener.
[Fig. 7], which shows to change in the presence of a certain amount of water imbibition food fiber, thickener and emulsifying agent, homogenizes processing Viscosity B coefficent of the composition after cooking disinfection during pressure.
The best mode carried out an invention
The alimentation composition of the present invention is glued after a heating treatment based on the cooperative effect by thickener and emulsifying agent The new opinion of the high composition of degree.In addition, the alimentation composition of the present invention is based on by using thickener, emulsifying agent and water suction Property food fiber, the viscosity of the composition opinion that rises tremendously can be further made before and after heating.
Food fiber refers to not by the material in the food of the digestion enzyme hydrolysis of people, according to the compatibility to water, is classified as Water-soluble dietary fiber and insoluble food fiber.It is used as its origin, it is known to component (cellulose, half fibre of cell membrane Tie up element, insoluble pectin matter, lignin, chitin etc.), non-constitutive material (water soluble pectin matter, natural plant gum, adhesion, marine alga Polysaccharide, chemically modifying polysaccharides class etc.) etc. (Yin Nanmin etc. compile, food fiber, first publish and distribute, nineteen eighty-two).
Workable water imbibition food fiber refers to the spongy food fiber of tool in the present invention, particularly preferably has and passes through Heat and improve the property of water imbibition.If using water imbibition food fiber in the alimentation composition of the present invention, pass through Free water in its water sorption composition is reduced, and is risen so the concentration of thickener of solvent portions in composition etc. is relative It is high.So as to be raised by the viscosity of the generations such as thickener.If moreover, using by heating and the elevated food fibre of water imbibition Dimension, then further raised by heating its viscosity.In addition, in the alimentation composition of the present invention, also can partly be used in combination Do not carry out such as the state of pre-gelatinized processing starch, thickening polysaccharide, fibrous cellulose, avicel cellulose by heating at Manage and the elevated other materials of water imbibition.
In this manual, heat also includes more than 70 DEG C × more than several minutes or 80 DEG C in addition to following heating sterilizations More than × more than several minutes of heating.
The water imbibition food fiber of the present invention also can together be heated with protein, lipid or saccharic etc..Or, Processing can be respectively heated with protein, lipid or saccharic, be added to heating in sterilized protein, lipid or saccharic etc. Use.
As the water imbibition food fiber of the present invention, it can be adapted to use insoluble food fiber.It is used as above-mentioned insoluble food The example of fibres, can include cellulose, (xylan, mannosan, galactan, glucan, Portugal are sweet poly- for hemicellulose Sugar, xyloglucan etc.), holocellulos, matrix polysaccharide come from plant (vegetables (lettuce, celery, onion, burdock, radish, blue or green pea Beans, cucurbit are dry, tomato etc.), fruit (apple, banana etc.), cereal (barley, wheat, oat, corn, amaranth etc.), potato class (sweet potato, Potato, konjaku), beans (pea, soybean, red bean, chick-pea, Kidney bean, pinto, mung bean etc.), mushroom class (agaric, mushroom Deng), chestnut, almond, peanut, sesame etc.) food fiber insoluble fibre, come from other natural products (animal, marine alga, Microorganism etc.) food fiber insoluble fibre, the above-mentioned insoluble fibre for coming from natural products is chemically modified Insoluble fibre obtained by decomposed or purifying, the edible insoluble fibre of chemical synthesis, big soyabean bran, wheat bran, greatly Wheat bran, corn bran, oat bran, rye bran, Job's tears bran, rice bran, the coarse cereals bran such as millet, millet, barnyard grass, sorghum, bean paddy (pulse family) bran, Buckwheat etc. intends grain bran, sesame bran, bean dregs etc., as suitable example, can include the insoluble fibre, big of soy ration fiber Soyabean bran etc..In addition, for above-mentioned insoluble food fiber, can be adapted to use except insoluble obtained by the hydrophobic combinations such as delignification Property food fiber, the insoluble food fiber with a large amount of side chains, unbodied insoluble food fiber.
Above-mentioned water imbibition food fiber can be used a kind or be applied in combination a variety of, can also be used in addition rich in above-mentioned water imbibition The food of food fiber or the additive rich in above-mentioned water imbibition food fiber.In addition, in the present invention, also can be in above-mentioned water suction Property food fiber in part and use other food fibers.For example, in the water imbibition food fiber for the composition of the present invention Insoluble fibre and/or big soyabean bran that can be at least containing soy ration fiber.Soy ration for embodiments of the invention is fine The insoluble fibre of dimension can will for example carry out degreasing to soybean, and then the insoluble matter produced when being extracted with water is dried and obtained.Separately Outside, bean dregs can also be dried and obtained.
Japanese food standard analysis table (MEXT is supplemented according to the 5th revision：http:// Www.mext.go.jp/b_menu/shingi/gijyutu/gijyutu3/toushin/05 031802.htm), soybean is (dry It is dry) in total amount, water-soluble dietary fiber amount, the insoluble food fiber amount of the food fiber that contain be respectively that 17.1g/100 can Edible part, 1.8g/100 edible portions, 15.3g/100 edible portions.In addition, containing in bean dregs (old-fashioned preparation method) Food fiber total amount, water-soluble dietary fiber amount, insoluble food fiber amount be respectively 9.7g/100 edible portions, The food fiber contained in 0.3g/100 edible portions, 9.4g/100 edible portions, bean dregs (new-type preparation method) it is total Amount, water-soluble dietary fiber amount, insoluble food fiber amount are respectively 11.5g/100 edible portions, 0.4g/100 edibles Partly, 11.1g/100 edible portions.
It should be noted that, water imbibition food fiber of the invention viscosifies polysaccharide, difficult digestion dextrin etc without soybean Water-soluble dietary fiber.In the alimentation composition of the present invention, part and water-soluble dietary fiber also can be used.
Bran refers to residue when cereal milling to be prepared to grain dust.The residual that such as big soyabean bran is produced when being and soybean being milled Thing, wheat bran is also referred to as wheatfeed, for wheat milling to be prepared to residue during wheat flour.In the situation of grass Under, bran is also referred to as chaff (chaff).Chaff refers to the pericarp produced when carrying out refined to cereal, plants the parts such as skin, plumule.In this specification It is middle to use bran according to identical meanings with chaff.In addition, use bran relative to all cereal, be for example not limited to wheat, corn, The specific cereal of oat or the like.Be used as workable bran in the present invention, although unlimited, but can include chemical synthesis can Edible insoluble fibre, big soyabean bran, wheat bran, barley bran, corn bran, oat bran, rye bran, Job's tears bran, rice bran, millet, paddy The coarse cereals bran such as son, barnyard grass, sorghum, bean paddy (pulse family) bran, buckwheat etc. intends grain bran, sesame bran, bean dregs etc..
The amount of the water imbibition food fiber used in the alimentation composition of the present invention can be by prepared alimentation composition The species content of other compositions such as viscosity, the species of water imbibition food fiber, food protein thickener emulsifying agent, Homogenize the suitably adjustment such as processing pressure.If must enumerate, its lower limit amount can be 0.1 weight for example relative to alimentation composition % is measured, can be 0.2 weight %, can be 0.5 weight %.If in addition, must enumerate, its upper limit amount is for example relative to nutrient combination Thing can be 3.0 weight %, can be 2.5 weight %, can be 2.2 weight %, can be 2.0 weight %, can be 1.0 weight %.In the present invention In, can be by used water imbibition food fiber when above-mentioned lower limit and above-mentioned higher limit are set as into any of the above-described numerical value Amount be designated as " (lower limit) ~ (higher limit) ".
In addition, the big person's water imbibition of the particle of water imbibition food fiber is excellent, (first publishes hair for Yin Nanmin etc., food fiber OK, nineteen eighty-two).In the present invention, the big I of the food fiber that can be adapted to use passes through prepared alimentation composition The species of other compositions such as viscosity, the species content of water imbibition food fiber, food protein thickener emulsifying agent Content, the suitably adjustment such as processing pressure is homogenized, if but must enumerate, it is fine for the water imbibition food of drying regime before water suction The size of dimension, can include 20 mesh sieves and the only size of 100 mesh sieves, preferably 60 mesh sieves and the only size of 100 mesh sieves excessively.
Soy ration fiber contains cellulose, hemicellulose etc., according to its degree of polymerization or stereochemical structure, there is water-soluble food Fibres and insoluble food fiber.Water-soluble dietary fiber has thickening property due to itself, so being used as thickening stabilizing agent And obtain practical application.On the other hand, it is basic in itself by the insoluble food fiber of main component of cellulose and hemicellulose It was observed that less than thickening property.In the insoluble food fiber of soy ration fiber, the insoluble food with 3 big level structures Fibrous absorbent is excellent, and with the elevated property of its water imbibition if heating.Big soyabean bran is known as soy ration fiber The abundant raw material of insoluble food fiber.
As the example of workable thickener in the present invention (also referred to as gelling agent, stabilizer, thickening stabilizing agent, thickener), Can include locust bean gum, kappa carrageenan, ι-carrageenan, λ-carrageenan, carrageenan, gelatin, LM, HM, pectin, tara gum, agar, low-intensity agar, gellan gum, guar gum, xanthans, tamarind gum, the third two Alcohol, ethylhydroxyethylcellulose, carboxymethyl cellulose etc., as suitable example, can be included with polysaccharide main component Thickener.Above-mentioned thickener can be used a kind or be applied in combination a variety of.In addition, in the present invention, also can be in the middle part of above-mentioned thickener Divide and use other thickeners.For example, in the thickener for the composition of the present invention also can at least containing carrageenan and/or Low-intensity agar.The amount of the thickener used in the alimentation composition of the present invention can pass through the viscous of prepared alimentation composition Spend, the species of thickener, the species content of the other compositions such as water imbibition food fiber, emulsifying agent homogenizes processing pressure etc. and fitted Work as adjustment.If must enumerate, its lower limit amount can be 0.01 weight % for example relative to alimentation composition, can be 0.02 Weight %, can be 0.05 weight %.If in addition, must enumerate, its upper limit amount for example can be relative to alimentation composition 2.0 weight %, can be 1.0 weight %, can be 0.5 weight %.In the present invention, by above-mentioned lower limit and above-mentioned higher limit When being set as any of the above-described numerical value, the amount of used thickener can be designated as " (lower limit) ~ (higher limit) ".
Carrageenan is the salt of the sulfuric ester for the polysaccharide being made up of galactolipin and Anhydrogalactose, molten with water or buck Liquid from Hypnea Charoides, Eucheuma, Iridaea, linear Chondracanthus Kuetzing, the full algae extraction purification of pelvetia silquosa and obtain (purifying Irish moss Glue).Alias is also referred to as carrageenan (カ ラ ギ ー Na Application), carrageenan (カ ラ ゲ Na Application), carrageenin (カラゲニン)、Carrageenan.Also can be as the full algae of Eucheuma be dried or drying process is neutralized after alkali process Obtained by Eucheuma (eucheuma) powder or processing Eucheuma (eucheuma) algae use.According to galactolipin and dehydration gala Sugar ratio or sulfuric ester quantity be primarily present κ-, ι-, λ-type carrageenan.In addition, there is also by kappa carrageenan molecule A part be substituted by kappa carrageenan obtained by ι-carrageenan or the non-edible decomposition carrageenan used.κ-and ι-type angle There is fork dish glue the viscosity in the property of gelation, the aqueous solution to be kappa carrageenan ＜ ι-carrageenan.If this aqueous solution is cold But, then kappa carrageenan forms hard and crisp gel, and ι-carrageenan formation has viscoelastic gel.In addition, κ-and ι- Type carrageenan and salt or lactoprotein, which react, to be formed hard gel (day high Toru etc., food additives dictionary, Food Chemistry is new Society is heard, is issued within 1997, page 74, and natural goods handbook the 14th edition, food and science society, issue within 1998, the 110-111 pages).
Low-intensity agar is by being heat-treated to agar, the molecule of agar composition being cut off, in 1.5% agar concentration It is lower that gel strength (ability of swimming of trembling with fear day) is adjusted to 10 ~ 250g/cm2And obtain, gel strength is low compared with agar.Low-intensity agar example Prepared such as by the method described in No. 3414954 is speciallyyed permit.It should be noted that, gel strength (ability of swimming of trembling with fear day) refer to for 1.5% solution of agar is prepared, for 20 DEG C of placements make gel obtained by its solidification for 15 hours, its surface is per 1cm2It can hold By the maximum weights of 20 seconds (g numbers).
As the example of workable emulsifying agent in the present invention, fatty acid glyceride (such as mono laurate five can be included Glyceride, the glyceride of mono laurate six, the glyceride of mono laurate ten, the glyceride of monostearate four, the glyceride of monostearate ten, two The glyceride of stearic acid ten, single glyceride of oleic acid two, single glyceride of oleic acid ten, the glyceride of erucic acid ten etc.), organic acid (acetic acid, breast Acid, citric acid, butanedioic acid, diacetyl tartaric acid etc.) monoglyceride, polyglyceryl fatty acid ester, methyl glycol fatty acid ester, polyglycereol Be condensed ricinoleate ester, sorbitan fatty acid esters, sucrose fatty ester (for example sucrose erucate, sucrose stearate, Sucrose myristate etc.), (rape, yolk, fractionation, breast etc.) lecithin, enzyme decompose lecithin (for example enzyme decompose rape lecithin Fat etc.) etc., it can include organic acid mono-glyceride as suitable example.Mentioned emulsifier can be used a kind or be applied in combination many Kind, hydrophilic emulsifier can be used with other emulsifier combinations.In addition, in the present invention, also can portion in mentioned emulsifier Point, other emulsifying agents beyond mentioned emulsifier are for example contained with the amount fewer than mentioned emulsifier.For example, can be for the present invention Composition emulsifying agent at least contain succinylated monoglyceride and/or diacetyl tartaric acid monoglyceride, or for this At least contain organic acid mono-glyceride in the emulsifying agent of the composition of invention.The addition of emulsifying agent can pass through prepared nutrition The viscosity of composition, the species of emulsifying agent, the content of other raw materials such as water imbibition food fiber, thickener homogenizes processing pressure Deng appropriate adjustment.If must enumerate, its lower limit amount can be 0.02 weight %, Ke Yiwei for example relative to alimentation composition 0.05 weight %, can be 0.10 weight %, can be 0.55 weight %, can be 0.60 weight %, can be 0.70 weight %.Separately Outside, if must enumerate, its upper limit amount can be 2.0 weight % for example relative to alimentation composition, can be 1.5 weight %, Can be 1.0 weight %.In the present invention, can be by when above-mentioned lower limit and above-mentioned higher limit are set as into any of the above-described numerical value The amount of used emulsifying agent is designated as " (lower limit) ~ (higher limit) ".
Monoglyceride is material obtained by aliphatic acid is bonded with 1 hydroxyl of glycerine.Organic acid mono-glyceride refers to organic acid With material obtained by the hydroxyl formation ester bond of above-mentioned monoglyceride.
Diacetyl tartaric acid monoglyceride compound and above-mentioned monoglyceride obtained by the acetylating hydroxyl groups of tartaric acid Material obtained by hydroxyl formation ester bond.Do also referred to as TMG, DATEM (Diacetyl Tartaric (Acid) ester of monoglyceride).It is often used for the emulsification of O/W types.
Succinylated monoglyceride is butanedioic acid and material obtained by the hydroxyl formation ester bond of above-mentioned monoglyceride.Do are also referred to as SMG (Succinic Acid esters of monoglyceride).It is often used for the emulsification of O/W types.
In the present invention, as the example for the aliphatic acid for constituting organic acid mono-glyceride, octanoic acid, capric acid, the moon can be included The saturated fatty acids such as cinnamic acid, myristic acid, palmitic acid, stearic acid, oleic acid or unrighted acid, but it is not limited to this reality Example.
In the present invention, protein can completely or partially use food protein.It is used as workable food in the present invention The example of product protein, can include protein (casein, casein-sodium, MPC (the milk protein concentrates for coming from milk (Milk Protein Concentrate)), alpha-casein, beta-casein, κ-casein etc.), the protein that comes from soybean it is (big Legumin, β conglycinins etc.), come from the protein (seitan, gliadin, glutelin etc.) of wheat, come from the egg of poultry meat White matter (myoarchitecture albumen, myosin, actin etc.), the flesh of fish (parapeptone, actomyosin, sarcoplasm ball egg In vain, actin etc.), come from the protein (ovalbumin, lipovitellinin etc.) of egg, come from the protein (gelatin of pigskin Deng) etc., it can include casein-sodium as suitable example.In the present invention, food protein can be used a kind or be applied in combination It is a variety of.In addition, in the present invention, part and other food proteins can be used in above-mentioned protein.For example, can be for this hair At least contain casein-sodium in the food protein of bright composition.The food protein used in the alimentation composition of the present invention Amount can to pass through the viscosity of prepared alimentation composition, pH, ionic strength, temperature, the species of food protein, food fine Tie up the species contents of other compositions such as thickener emulsifying agent, the suitably adjustment such as processing pressure homogenized, if but must arrange Lift, then relative to alimentation composition can be used 1.0 ~ 12.0 weight % (w/w%), preferably 2.0 ~ 10.0 weight %, more preferably 3.0 ~ 8.0 weight %.
The alimentation composition of the present invention can contain carbohydrate.As the example of workable carbohydrate in the present invention, it can include The polysaccharides such as starch, dextrin, cellulose, Glucomannan, glucan or chitosan class, FOS, galacto-oligosaccharide, sweet dew are few Sugar, low-molecular polysaccharide class, low molecule dextrin, low molecule cellulose, low molecule Glucomannan etc..For example, can be used DE values for 12 ~ 50th, 15 ~ 40,20 ~ 40 carbohydrate.In addition, the source of carbohydrate can be any of plant, animal, microorganism etc., can also For the carbohydrate of chemical synthesis.Plant (potato, rice, sweet potato, corn, wheat, beans (silkworm are come from for example, can be used directly Beans, mung bean, red bean etc.), cassava etc.), animal (shell-fish, insect, shellfish etc.), the carbohydrate of microorganism (mushroom, mould etc.) etc., or profit Handled with enzyme reaction, using means such as the reacting of microorganism, heat, chemical reactions to partly or entirely being decomposed, modified etc. and The carbohydrate obtained.The amount or species of the carbohydrate used in the alimentation composition of the present invention can pass through the viscous of prepared alimentation composition The suitably adjustment selection such as species or content of other raw materials such as degree, emulsifying agent thickener protein liposomal.
Dextrin refers to be decomposed etc. by heat, acid, enzyme etc. to starch, if desired then purified obtained by product.Not Name be also referred to as british gum (Block リ テ ィ ッ シ ュ ガ system), starch gum (ス タ ー チ ガ system), Dextrine.Because of preparation method Or degree of decomposition etc. and there are various dextrin.As the example of various dextrin, maltodextrin, difficult digestion dextrin (water can be included Dissolubility food fiber), cyclodextrin, soluble starch, side chain corn syrup etc..Dextrin can be commented by glucose equivalent (DE) Valency.If those skilled in the art, then DE can be determined by conventional method.For example it is generally acknowledged that the glucose equivalent of maltodextrin For 3 to 20.The glucose equivalent (DE) of the dextrin used in the present invention is usually 12 ~ 50, preferably 15 ~ 40, more preferably 20 ~ 40.This dextrin can be used in combination with the dextrin with other DE.
For the present invention alimentation composition, except above-mentioned water imbibition food fiber, thickener, emulsifying agent, food protein, Outside carbohydrate, water, protein, saccharic, lipid, vitamins, mineral matter class, organic acid, organic base, fruit juice, spices it is also possible to use Class, pH adjusting agent etc..As protein, can for example include the protein for coming from milk, proteases for decomposing thing, whole milk powder, Skimmed milk power, casein, caseinolytic thing, whey powder, lactalbumin, whey protein concentrate, lactalbumin isolate, breast Albumin hydrolysate, alpha-casein, beta-casein, κ-casein, beta lactoglobulin, α-lactalbumin, lactoferrin, soybean egg In vain, the of animal or plant nature protein such as egg protein, meat albumen, their analyte, butter, whey mineral, cream, whey, non-egg Various compositions for coming from milk such as white nitrogen, sialic acid, phosphatide, lactose etc..Peptide or the ammonia such as CPP, lysine can be contained Base acid.As saccharic, for example, it can include carbohydrate, producing starch (soluble starch, british starch in addition to dextrin (Block リ テ ィ ッ シ ュ ス タ ー チ), oxidized starch, starch ester, starch ether etc.), food fiber etc..As lipid, for example, it can arrange Lard, fish oil etc. are enumerated, the animal raw fat such as their distillate oil, hydrogenated oil and fat, ester-exchanged oil；Palm oil, safflower oil, corn Oil, rapeseed oil, coconut oil, the vegetative grease such as their distillate oil, hydrogenated oil and fat, ester-exchanged oil etc..As vitamins, for example Vitamin A, carotenoid, B family vitamin, vitamin C, D family vitamins, vitamin E, K family vitamins, dimension life can be included Plain P, CoenzymeQ10, niacin, nicotinic acid, pantothenic acid, biotin, inositol, choline, folic acid etc., as mineral matter class, for example, can be enumerated Go out calcium, potassium, magnesium, sodium, copper, iron, manganese, zinc, selenium etc..As organic acid, for example, it can include malic acid, citric acid, lactic acid, winestone Acid, arabo-ascorbic acid etc..These compositions can be combined and use two or more, it is possible to use composite and/or the food rich in them.
The alimentation composition of the present invention can adjust its heat by being properly joined into protein, lipid, saccharic.In this theory In bright book, the heat of alimentation composition is expediently designated as to every 1ml energy (kcal/ml).In addition, by the egg of alimentation composition White matter content is expressed as g/kcal.This be with grams (g) represent protein in the total amount of heat (kcal) of alimentation composition it is shared Ratio.For lipid and saccharic, represented with lipid in alimentation composition or the energy ratio shared by saccharic.Battalion is come from for example, working as Support composition in lipid heat equivalent to this composition total amount of heat 50% when, be denoted as lipid and account for alimentation composition Energy ratio 50%.The present invention alimentation composition heat can by regulatory protein matter, lipid, saccharic amount, be set to for example 1.0kcal/ml ~ 3.0kcal/ml, preferably 1.5 ~ 2.5kcal/ml, more preferably 1.5 ~ 2.0kcal/ml.The nutrition group of the present invention Compound can for example work as containing 3.0 ~ 6.0g/100kcal, preferably 3.5 ~ 5.5g/100kcal, more preferably 4.0 ~ 5.0g/100kcal The protein of amount.The alimentation composition of the present invention can contain lipid, make energy ratio in alimentation composition shared by lipid for 10 ~ 40%th, preferably 15 ~ 35%, more preferably 20 ~ 30%.The alimentation composition of the present invention can contain saccharic, make saccharic institute in alimentation composition The energy ratio accounted for is 36 ~ 78%, preferably 43 ~ 71%, more preferably 50 ~ 64%.The alimentation composition of the present invention can be with above-mentioned regulation Viscosity while, protein, lipid containing such amount, saccharic.
After by above-mentioned raw material partly or entirely modulation, homogenized as needed.Finger is homogenized by by each of modulation Kind of composition is sufficiently mixed to form homogeneous, in addition by the oversize grain of fat globule or other compositions mechanically macro, prevents While the floating aggregation such as fat, alimentation composition is set to be in uniform emulsified state.If improving homogenizing when being homogenized Processing pressure, then can reduce the viscosity after heating, and can reduce the generation of precipitation (fallout particulate).In other words, pass through Adjustment homogenizes the generation that processing pressure can control the viscosity or precipitation of alimentation composition.Processing is homogenized generally by defined pressure Carried out under power using conventional homogenizer modulating liquid.In the present invention, it is preferred to can 10,25,40,60,100MPa etc. Homogenize and carry out homogenizing processing under processing pressure, but processing pressure is not limited to these examples.In other words, except the above-mentioned increasing of use Outside thick dose and emulsifying agent, homogenized by 10 ~ 100MPa and homogenize processing under processing pressure, will can also heat with below normal temperature Temperature preserve prescribed time-limit (such as 7 days) composition afterwards viscosity (Brookfield viscometer, 20 DEG C, 12rpm) be adjusted to 300 ~ 3000mPas (such as 400 ~ 3000mPas).
Homogenizing processing and can be carried out under arbitrary proper temperature after modulation raw material.Homogenizing processing for example also can be at 20 DEG C The progress at room temperature of left and right, in addition also can than high temperature, as an example, in 20 ~ 85 DEG C (such as 45 ~ 80 DEG C, It is preferred that 45 ~ 70 DEG C, more preferably 50 DEG C ~ 60 DEG C) left and right temperature carry out.The temperature for being preferable over 50 DEG C ~ 60 DEG C or so is homogenized Processing.Thus can be excellent by viscosity (Brookfield viscometer homogenizes the temperature of processing, the 12rpm) control of the composition homogenized in process Select 5 ~ 300mPas or so.
Heated in the preparation of the alimentation composition of the present invention or heat sterilization.Heating sterilization conditions can be used General food sterilization condition, conventional device can be used to carry out heating sterilization.For example, can using 62 ~ 65 DEG C × 30 minutes, 72 More than DEG C × sterilization of more than 15 seconds, more than 72 DEG C × more than 15 minutes or 120 ~ 150 DEG C × 1 ~ 5 second, or 121 ~ 124 DEG C × 5 ~ 20 minutes, 105 ~ 140 DEG C of sterilizing, boiling (pressurized, heated) sterilization, autoclaving etc., but be not limited to these Example.Heating sterilization can preferably be carried out under elevated pressure.Can be by heating sterilization processing to sterilize while, can have additional nutrients group The viscosity of compound.Sterilizing and sterilizing in this manual synonymously to use.In addition, cooking disinfection can be used as heating sterilization An embodiment use.
For the alimentation composition of the present invention, preferably by thickener and emulsifying agent and arbitrary water imbibition food fiber It is 5 ~ 300mPas, preferably 10 ~ 200mPas that the viscosity before being heated is mixed with food protein, is more preferably 20 ~ 100mPas, easily prepared viscosity can be maintained from the modulation of raw material to the process being filled in container.Above-mentioned viscosity To use Brookfield viscometer, under conditions of 12rpm determine 45 ~ 85 DEG C, preferably 45 ~ 70 DEG C, more preferably 50 ~ 60 DEG C of viscosity and The value obtained.In addition, mixed liquor is 5 ~ 400mPas in 20 DEG C of viscosity (Brookfield viscometer, 12rpm) before heating, preferably For 50 ~ 300mPas, more preferably 100 ~ 300mPas., can when the viscosity of mixed liquor before heating is less than 5mPas Composition sedimentation in mixed liquor etc. can be produced to bother.If conversely, heating viscosity (Brookfield viscometer, 45 ~ 85 of preceding mixed liquor DEG C, 12rpm) more than 300mPas, then produce and homogenize the troubles such as solution-operated change difficulty of process.
In this manual, when it is 5 ~ 300mPas to refer to the viscosity before being heated, it refers to lower limit with up to The scope of the not enough upper limit.That is, 5 ~ 300mPas means more than 5mPas and less than 300 mPas.
If the temperature of the alimentation composition of the present invention after a heating treatment further below normal temperature is preserved, viscosity (Type B Viscosimeter, 20 DEG C, 12rpm) slow rise, viscosity is basicly stable after certain time.The time limit for preserving composition can basis Desired viscosity be suitably chosen as a few hours ~ half day, 1 day, 2 days, 3 days, 4 days, 5 days, 6 days, 7 days, 10 days, 14 days, 20 days, 30,40,50 days, 60 days, 70 days, 80 days, 90 days etc..That is, the pot-life of composition of the invention after a heating treatment It can such as be set to 1 ~ 90 day, preferably 5 ~ 60 days, more preferably 7 ~ 30 days, further preferred 7 days.The preferred embodiment of the present invention If the temperature of alimentation composition after a heating treatment below normal temperature is preserved, viscosity (the Type B viscosity (after about 1 week) after about 7 days Meter, 20 DEG C, 12rpm) it is basicly stable., then can be appropriate to determine to heating using conventional gimmick if those skilled in the art The time of the viscosity stabilization of composition after reason.
Additionally, it is preferred that heating and then preserving the prescribed time-limit (such as 7 days) in the temperature of normal temperature (15 ~ 25 DEG C) below The viscosity (Brookfield viscometer, 20 DEG C, 12rpm) of alimentation composition of the invention is 300 ~ 3000mPas afterwards, preferably 400 ~ 3000mPas, preferably 400 ~ 2000mPas, more preferably 500 ~ 1500mPas.It is preferred that the alimentation composition of the present invention Being stored in below 0 DEG C ~ normal temperature after a heating treatment is carried out.By being adjusted to above-mentioned viscosity, liquid battalion is being given to taking the photograph taker , can be using the method given that instiled naturally through pipe used always at present when supporting composition.So as to eliminate low glue is being given through pipe Gastroesophageal reflux as problem or half because giving high viscosity (such as 4000 ~ 20000mPas) solid during degree alimentation composition Body shape alimentation composition and as problem syringe inject etc. trouble, can easily give.Or, if suitably adjusting emulsifying agent The content of other raw materials such as species, thickener, homogenize processing pressure etc., then also can obtain more than 4000mPas with it is half solid The composition of the viscosity (Brookfield viscometer, 20 DEG C, 12rpm) of body liquid food same degree.By heating and below normal temperature Temperature preserves the prescribed time-limit (such as 7 days), and the viscosity of composition is (at any point in time using Brookfield viscometer in 20 DEG C, 12rpm Under the conditions of when determining) be in a ratio of 1.5 ~ 20 times, preferably 2 ~ 12 times, more preferably 3 ~ 10 times with the viscosity before heating.
In this manual, present invention after referring to that the temperature heated and then below normal temperature preserves the prescribed time-limit The viscosity of alimentation composition when being 300 ~ 3000mPas, it refers to lower limit with the scope of the up to not enough upper limit.I.e., 300 ~ 3000mPas means more than 300mPas and less than 3000 mPas.
The viscosity of the alimentation composition of the present invention can be determined by conventional method.As an example, Type B can be used Viscosimeter measure viscosity (20 DEG C ~ 85 DEG C, 12rpm).
The viscosity (20 DEG C, 12rpm) of the alimentation composition of the present invention for example can be according to " sign of particular utility food is permitted Standard：The viscosity of test method 3 (" processing on the sign license of the elderly's food " (Heisei 6 years 2 of the elderly's food 23 Wei Xin of the moon, No. 15 Health and human services department living-hygienic health care of food section of office health care of food countermeasure room length newly developed were notified)) " surveyed It is fixed.Specifically, using Type B rotation viscometer, rotor is rotated under 12rpm, the reading after reading 2 minutes uses mPas tables Show and be multiplied by value obtained by coefficient corresponding with this numerical value.Determine in 20 ± 2 DEG C of progress.
In addition, being used as other example, it is possible to use twisting vibration formula viscosimeter, ultrasonic viscometer, rotation viscometer etc. Viscosity in line style viscosimeter suitably or continuously determines preparation section.
The alimentation composition of the present invention is not only by thickener, and by the cooperative effect with emulsifying agent, and passes through The effect of thickener, emulsifying agent and water imbibition food fiber, is protected with improving in the temperature heated and then below normal temperature Deposit the prescribed time-limit effect of the viscosity after (such as 1 ~ 90 day, such as 7 days).Therefore, with mainly carry highly viscous by thickener Composition is compared, and the viscosity before being heated is controlled in low-level.In other words, the present invention provides easily prepared, and And it is easy to the alimentation composition given through pipe.On the other hand, for example shown in the comparative example 1 of following embodiments 2, for without emulsification Agent and add thickener preparation alimentation composition, with heated before viscosity (Brookfield viscometer, 20 DEG C, 12rpm) phase Than, even if heat, and then the temperature below normal temperature is preserved 7, is not also raised.
Herein, the cooperative effect of thickener and emulsifying agent, which refers to, is preparing heating and then the temperature below normal temperature It is 300 ~ 3000 to preserve the viscosity (Brookfield viscometer, 20 DEG C, 12rpm) after the prescribed time-limit (such as 1 ~ 90 day, such as 7 days) During mPas alimentation composition, compared with the viscosity of highly viscous alimentation composition is mainly put forward by thickener, although carrying out The viscosity of composition is extremely low before heating, if heat, and then temperature below normal temperature preserve the prescribed time-limit (such as 1 ~ 90 days, such as 7 days), then can make the viscosity of composition with it is main by thickener carry highly viscous trophic component level it is identical or Above.
In addition, the effect of the thickener, emulsifying agent and water imbibition food fiber in this specification refer to prepare heat, And then temperature below normal temperature preserve the viscosity after the prescribed time-limit (such as 1 ~ 90 day, such as 7 days) (Brookfield viscometer, 20 DEG C, During the alimentation composition for being 12rpm) 300 ~ 3000 mPas, with mainly carrying highly viscous alimentation composition by thickener Viscosity is compared, and compared with the viscosity of highly viscous alimentation composition is mainly put forward by thickener and emulsifying agent, although carrying out The viscosity of composition is extremely low before heating, if heat, and then temperature below normal temperature preserve the prescribed time-limit (such as 1 ~ 90 days, such as 7 days), then it can make the viscosity of composition with mainly proposing highly viscous trophic component by thickener or mainly passing through It is identical or above that thickener and emulsifying agent put forward highly viscous alimentation composition level.
For the alimentation composition of the present invention, thickener, emulsifying agent and the water imbibition food suitably adjusted contained by it is fine The mixing proportion of dimension, can obtain and heating, then the temperature below normal temperature preserves prescribed time-limit (such as 1 ~ 90 day, Such as 7 days) there is the alimentation composition of regulation viscosity afterwards.Because this viscosity is by the protein or fat contained in alimentation composition The factors such as the fatty particle diameter before content or species, sterilization influence, so thickener, emulsifying agent and water imbibition food can be adjusted suitably The Blend proportion of fiber.
(embodiment)
Embodiment 1 adds the influence that emulsifying agent is caused to the viscosity of composition into thickener
The emulsifying agent of a certain amount of thickener and variety classes mixing proportion is added into alimentation composition, is tested to group The influence that the viscosity of compound is caused.Raw material are stirred according to the blending table of table 1 and mixed, various alimentation compositions (system is modulated Standby example 1 ~ 4), at 50 ~ 60 DEG C and homogenizes processing pressure to carry out homogenizing processing under conditions of 20MPa, so 50 ~ 60 DEG C with it is even Change processing pressure to carry out homogenizing processing under conditions of 30MPa.The viscosity [before cooking disinfection] of this alimentation composition is determined, then Alimentation composition is filled in container and sealed, cooking disinfection was carried out under conditions of 121 ~ 123.5 DEG C × 5 ~ 20 minutes.It will steam Boil the alimentation composition after sterilization to preserve under conditions of 15 DEG C × 1 week, viscosity [after cooking disinfection] is then determined again.Need Bright, dextrin is using coming from cornstarch, and DE is 20 ~ 40 dextrin, also makes in embodiment afterwards and comparative example Use identical dextrin.In addition, the measure of viscosity uses Brookfield viscometer, it is measured under conditions of 12rpm, 20 DEG C.In addition, Used food fiber is difficult digestion dextrin.It should be noted that, table 2 shows the heat of preparation example 1 ~ 4, energy ratio.
[table 1]
[table 2]
(result)
It the results are shown in Fig. 1.In the presence of a certain amount of thickener, the boiling of the composition added with emulsifying agent is killed Viscosity after bacterium is increased to 4.3 ~ 8.2 times before cooking disinfection, and proportional to emulsifying agent mixing proportion, viscosity shows high number Value.On the other hand, have no that the viscosity before cooking disinfection occurs big difference because of mixing proportion.In addition, sweet as organic acid list A kind of succinylated monoglyceride (SMG), the diacetyl tartaric acid monoglyceride (DATEM) of grease can improve the steaming of composition Boil the viscosity after sterilization.It follows that by adding organic acid mono-glyceride into thickener, can greatly improve after cooking disinfection The viscosity of composition.That is, even the composition of the thickener only containing 0.16 weight %, also because of addition organic acid mono-glyceride Cooperative effect is produced, so as to can obtain the composition that viscosity exceedes 2000mPas as an example.
Embodiment 2 adds the influence that emulsifying agent is caused to the viscosity of composition into thickener
A certain amount of thickener is added into alimentation composition and not of the same race according to the step identical with above-described embodiment 1 The emulsifying agent of class mixing proportion, tests the influence caused to the viscosity of composition, but now replace angle using low-intensity agar Fork dish glue is used as thickener.Low-intensity agar uses the gel strength (ability of swimming of trembling with fear day) under 1.5% agar concentration to be 30g/cm2 Product (Yi Na food industry society system).The raw material such as low-intensity agar are stirred according to the blending table of table 3 and mixed, modulation is each Kind of alimentation composition (preparation example 7,8), at 50 ~ 60 DEG C and homogenizes processing pressure to carry out homogenizing processing under conditions of 20MPa, enters And at 50 ~ 60 DEG C and homogenize processing pressure to carry out homogenizing processing under conditions of 30MPa.Determine the viscosity of this alimentation composition Alimentation composition, is then filled in container and seals, under conditions of 121 ~ 123.5 DEG C × 5 ~ 20 minutes by [before cooking disinfection] Carry out cooking disinfection.Alimentation composition after cooking disinfection was preserved under conditions of 15 DEG C × 1 week, viscosity is then determined again [after cooking disinfection].It should be noted that, the measure of viscosity uses Brookfield viscometer, is measured under conditions of 12rpm, 20 DEG C. It should be noted that, used emulsifying agent is diacetyl tartaric acid monoglyceride (DATEM).In addition, used food fiber For difficult digestion dextrin.It should be noted that, table 4 shows the heat of preparation example 7 ~ 8, energy ratio.
[table 3]
[table 4]
(result)
It will be illustrated in using result during low-intensity agar in Fig. 2.In a certain amount of low-intensity agar as thickener In the presence of, the viscosity after the cooking disinfection of the composition added with emulsifying agent is increased to about 2.6 ~ 2.9 times before cooking disinfection, breast The viscosity of composition shows high numerical value after the high person's heating sterilization of mixing proportion of agent.On the other hand, have no before cooking disinfection Viscosity occur big difference because of mixing proportion.It is indicated above that thickener workable in the alimentation composition of the present invention is simultaneously Carrageenan is not limited to, identical effect is also can obtain when using low-intensity agar.
Comparative example 2-4 is on the species of the emulsifying agent added
A certain amount of thickener and emulsifying agent are added into alimentation composition same as Example 1ly, is tested to composition The influence that causes of viscosity.Now, as emulsifying agent, (compared using soybean lecithin (comparative example 2), soybean lysolecithin Example 3), polyglyceryl fatty acid ester (comparative example 4).Raw material are stirred according to the blending table of table 5 and mixed, various nutrition groups are modulated Compound (comparative example 2 ~ 4), carries out homogenizing processing, cooking disinfection etc. according to step same as Example 1.In addition, used Food fiber is difficult digestion dextrin.
[table 5]
(result)
When the composition using comparative example 2 ~ 4, the emulsification structure of composition is destroyed after cooking disinfection, it is impossible to obtained Alimentation composition with desired viscosity.
The influence that the mixing proportion of the thickener of embodiment 3 is caused to the viscosity of composition
In alimentation composition, the mixing proportion for changing thickener is made an addition in a certain amount of emulsifying agent, and experiment is to combination The influence that the viscosity of thing is caused.Raw material are stirred according to the blending table of table 6 and mixed, various alimentation compositions is modulated and (compares Example 1, preparation example 4 ~ 6), at 50 ~ 60 DEG C and homogenize processing pressure to carry out homogenizing processing under conditions of 20MPa, and then in 30MPa Homogenize under processing pressure carry out homogenize processing.The viscosity [before cooking disinfection] of this alimentation composition is determined, then by nutrition group Compound is filled in container and sealed, and cooking disinfection was carried out under conditions of 121 ~ 123.5 DEG C × 5 ~ 20 minutes.After cooking disinfection Alimentation composition preserved under conditions of 15 DEG C × 1 week, then again determine viscosity [after cooking disinfection].It should be noted that, The measure of viscosity uses Brookfield viscometer, is measured under conditions of 12rpm, 20 DEG C.In addition, used food fiber is Difficult digestion dextrin.It should be noted that, table 7 shows comparative example 1, the heat of preparation example 4 ~ 6, energy ratio.
[table 6]
[table 7]
(result)
It the results are shown in Fig. 3.In the composition (comparative example 1) of thickener is not added with, the base before and after cooking disinfection Originally have no that viscosity is different, but the viscosity after the cooking disinfection of the composition added with thickener be increased to before cooking disinfection 6.8 ~ 8.2 times, the mixing proportion to thickener is proportional, and viscosity shows high numerical value.It follows that by sweet to there is organic acid list The system addition thickener of grease, can greatly improve the viscosity of composition after cooking disinfection.In addition, it was demonstrated that addition thickener and Being produced during emulsifying agent makes the cooperative effect that the viscosity of alimentation composition increases.
Embodiment 4 homogenizes the influence that processing pressure is caused to viscosity of composition etc.
A certain amount of thickener and emulsifying agent are added into alimentation composition, change homogenizes processing pressure and carries out homogenizing place Reason, tests the influence caused to the viscosity of composition.Raw material are stirred according to the blending table of table 8 and mixed, nutrition group is modulated Compound, at 50 ~ 60 DEG C and homogenizes processing pressure to carry out under conditions of 0,10,25,40 or 60MPa homogenizing processing.Then will battalion Foster composition is filled in container and sealed, and cooking disinfection was carried out under conditions of 121 ~ 123.5 DEG C × 5 ~ 20 minutes.Boiling is killed Alimentation composition after bacterium was preserved under conditions of 15 DEG C × 1 week, and viscosity [after cooking disinfection] is then determined again.It should be noted It is that the measure of viscosity uses Brookfield viscometer, is measured under conditions of 12rpm, 20 DEG C.In addition, after for cooking disinfection Composition, disk (33mm φ, Advantec Toyo Kaisha, Ltd. (ア De バ Application テ ッ Network is precipitated using black milk East oceans society) system), sunk according to " inspection of food hygiene guide physics and chemistry (distribution of japanese food sanitation association of civic organization) " Form sediment (fallout particulate) experiment, by card state evaluation of the white aggregation less than 10 be qualified, by more than 10 shapes State is evaluated as unqualified.In addition, used food fiber is difficult digestion dextrin.It should be noted that, table 9 is shown shown in table 8 The heat of blending, energy ratio.
[table 8]
[table 9]
(result)
It the results are shown in Fig. 4.With the viscosity reduction for homogenizing composition after processing pressure rise, cooking disinfection.Separately Outside, precipitation is not produced when homogenizing processing pressure for more than 25MPa.It follows that homogenizing processing pressure by adjustment, it can adjust The generation of viscosity or precipitation after the cooking disinfection of composition containing thickener and emulsifying agent.
Embodiment 5 adds thickener into the composition containing emulsifying agent and water imbibition food fiber to composition concentration Influence
Thickener is added into the alimentation composition containing a certain amount of water imbibition food fiber and emulsifying agent, is tested to group The influence that the viscosity of compound is caused.Raw material are stirred according to the blending table of table 10 and mixed, various alimentation compositions (system is modulated Standby example 9), at 50 ~ 60 DEG C and homogenize processing pressure to carry out homogenizing processing under conditions of 20MPa, and then 50 ~ 60 DEG C with homogenize Processing pressure homogenizes processing for progress under conditions of 30MPa.The viscosity [before cooking disinfection] of this alimentation composition is determined, then will Alimentation composition is filled in container and sealed, and cooking disinfection was carried out under conditions of 121 ~ 123.5 DEG C × 5 ~ 20 minutes.By boiling Alimentation composition after sterilization was preserved under conditions of 15 DEG C × 1 week, and viscosity [after cooking disinfection] is then determined again.Need explanation , the measure of viscosity uses Brookfield viscometer, is measured under conditions of 12rpm, 20 DEG C.It should be noted that, it is used Water imbibition food fiber is the insoluble fibre of soy ration fiber, and emulsifying agent is diacetyl tartaric acid monoglyceride (DATEM), Thickener is carrageenan.It should be noted that, table 11 shows the heat of preparation example 9, energy ratio.
[table 10]
[table 11]
(result)
It the results are shown in Fig. 5.The boiling of composition added with thickener, emulsifying agent and water imbibition food fiber is killed Viscosity after bacterium is increased to about 8.4 times before cooking disinfection.
It follows that by using water imbibition food in the alimentation composition containing thickener and emulsifying agent of the present invention Fiber, even if only existing a small amount of thickener, can also greatly improve the viscosity of composition after cooking disinfection.
The thickener adding proportion of embodiment 6 is made to the composition containing a certain amount of emulsifying agent and water imbibition food fiber Into influence
Change the mixing proportion of thickener to the alimentation composition containing a certain amount of water imbibition food fiber and emulsifying agent In be added, test the influence caused to the viscosity of composition.According to the blending tables of table 12, raw material are stirred and mixed, Various alimentation compositions (preparation example 10,11,12) are modulated, at 50 ~ 60 DEG C and homogenize processing pressure to carry out under conditions of 20MPa Processing is homogenized, and then at 50 ~ 60 DEG C and homogenizes processing pressure to carry out homogenizing processing under conditions of 30MPa.Determine this nutrition group Alimentation composition, is then filled in container and seals, at 121 ~ 123.5 DEG C × 5 ~ 20 points by the viscosity [before cooking disinfection] of compound Cooking disinfection is carried out under conditions of clock.Alimentation composition after cooking disinfection was preserved under conditions of 15 DEG C × 1 week, Ran Houzai Secondary measure viscosity [after cooking disinfection].It should be noted that, the measure of viscosity uses Brookfield viscometer, in 12rpm, 20 DEG C of condition Under be measured.It should be noted that, used water imbibition food fiber is the insoluble fibre of soy ration fiber, emulsifying agent For diacetyl tartaric acid monoglyceride (DATEM), thickener is carrageenan.It should be noted that, table 13 shows preparation example 10 ~ 12 Heat, energy ratio.
[table 12]
[table 13]
(result)
It the results are shown in Fig. 6.In the presence of a certain amount of water imbibition food fiber and emulsifying agent, by increasing Viscosity increase after the ratio of the thickener of addition, the cooking disinfection of composition.It should be noted that, viscosity before cooking disinfection without The addition of thickener is closed, change is almost can not see.
Embodiment 7 homogenizes the influence that processing pressure is caused to viscosity of composition etc.
A certain amount of thickener, emulsifying agent and water imbibition food fiber are added into alimentation composition, change homogenizes processing Pressure carries out homogenizing processing, tests the influence caused to the viscosity of composition.According to the blending table of table 14, raw material are stirred Mixing, modulates alimentation composition, at 50 ~ 60 DEG C and homogenizes processing pressure to carry out under conditions of 20,40 or 60MPa homogenizing place Reason.Then, alimentation composition is filled in container and sealed, boiling was carried out under conditions of 121 ~ 123.5 DEG C × 5 ~ 20 minutes Sterilization.Alimentation composition after cooking disinfection was preserved under conditions of 15 DEG C × 1 week, viscosity is then determined again, and [boiling is killed After bacterium].It should be noted that, the measure of viscosity uses Brookfield viscometer, is measured under conditions of 12rpm, 20 DEG C.Need explanation , table 15 shows the heat of preparation example 13, energy ratio.
[table 14]
[table 15]
(result)
It the results are shown in Fig. 7.With the viscosity reduction for homogenizing composition after processing pressure rise, cooking disinfection.By This is understood, processing pressure is homogenized by adjustment, can adjust the composition containing thickener, emulsifying agent and water imbibition food fiber Viscosity after cooking disinfection.
By all publications, patents and patent applications quoted in this specification directly as with reference to introducing this specification In.

Claims (14)

1. the sticking liquid nutritional composition of tool, the alimentation composition contains
I) relative to the thickener that alimentation composition is the weight % of 0.01 weight % ~ 1.0, and
Ii) relative to the emulsifying agent that alimentation composition is the weight % of 0.55 weight % ~ 2.0,
With the viscosity increased after heat-treated,
Wherein, the viscosity of the fluid composition before the heating determined under 45 ~ 85 DEG C, 12rpm using Brookfield viscometer for 5 ~ 300mPas,
Heated by cooking disinfection and after temperature below normal temperature preserves 1 ~ 90, using Brookfield viscometer 20 DEG C, the viscosity of fluid composition that determines under 12rpm be 300 ~ 3000mPas,
Wherein emulsifying agent be succinylated monoglyceride and/or diacetyl tartaric acid monoglyceride,
Thickener is carrageenan or low-intensity agar.
2. the liquid nutritional composition of claim 1, wherein,
I) thickener is one or more thickeners selected from kappa carrageenan, ι-carrageenan and λ-carrageenan.
3. the liquid nutritional composition of claim 1 or 2, wherein, processing pressure will be homogenized it is adjusted to 10 ~ 100MPa and is homogenized Processing.
4. the liquid nutritional composition of claim 1 or 2, the alimentation composition further contains water imbibition food fiber, tool Have it is heat-treated after the viscosity that increases.
5. the sticking liquid nutritional composition of the tool of claim 4, the alimentation composition contains relative to alimentation composition For the weight % of 0.1 weight % ~ 3.0 water imbibition food fiber, with the viscosity increased after heat-treated.
6. the liquid nutritional composition of claim 4, it is characterised in that water imbibition food fiber is insoluble food fiber.
7. the liquid nutritional composition of claim 4, it is characterised in that water imbibition food fiber is insoluble for soy ration fiber Property fiber and/or big soyabean bran.
8. the liquid nutritional composition of claim 4, wherein, containing one or more in protein, lipid and saccharic into Point, the heat of composition is 1.00 ~ 3.00kcal/ml.
9. the preparation method of the sticking liquid nutritional composition of tool, wherein, including
I) prepare relative to the thickener that alimentation composition is the weight % of 0.01 weight % ~ 1.0 and relative to alimentation composition be The process of the various composition of the weight % of 0.55 weight % ~ 2.0 emulsifying agent,
Ii) it is used to homogenized pressurized treatments process, and
Iii) the process heated by cooking disinfection,
Wherein, the viscosity of the fluid composition determined before heating under 45 ~ 85 DEG C, 12rpm using Brookfield viscometer for 5 ~ 300mPas,
Heated by cooking disinfection and after temperature below normal temperature preserves 1 ~ 90, using Brookfield viscometer 20 DEG C, the viscosity of fluid composition that determines under 12rpm be 300 ~ 3000mPas,
Wherein emulsifying agent be succinylated monoglyceride and/or diacetyl tartaric acid monoglyceride,
Thickener is carrageenan or low-intensity agar.
10. the preparation method of the sticking liquid nutritional composition of tool, wherein, including
I) prepare relative to the thickener that alimentation composition is the weight % of 0.01 weight % ~ 1.0 and relative to alimentation composition be The process of the various composition of the weight % of 0.55 weight % ~ 2.0 emulsifying agent,
Ii) it is used to homogenized pressurized treatments process, and
Iii) the process heated by cooking disinfection,
Wherein, the viscosity of the fluid composition determined before heating under 45 ~ 85 DEG C, 12rpm using Brookfield viscometer for 5 ~ 300mPas,
To homogenize processing pressure in homogenized pressurized treatments process for 10 ~ 100MPa,
Heated by cooking disinfection and after temperature below normal temperature preserves 1 ~ 90, using Brookfield viscometer 20 DEG C, the viscosity of fluid composition that determines under 12rpm be 300 ~ 3000mPas,
Wherein emulsifying agent be succinylated monoglyceride and/or diacetyl tartaric acid monoglyceride,
Thickener is carrageenan or low-intensity agar.
11. the method for claim 9 or 10, it is 0.1 that methods described, which further prepares in process i) relative to alimentation composition, The weight % of weight % ~ 3.0 water imbibition food fiber.
12. the method for claim 11, it is characterised in that water imbibition food fiber is insoluble food fiber.
13. the method for claim 11, it is characterised in that water imbibition food fiber is the insoluble fibre of soy ration fiber And/or big soyabean bran.
14. the method for claim 11, wherein, the composition contains one or more in protein, lipid and saccharic Composition, the heat of the composition is 1.00 ~ 3.00kcal/ml.
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