JP2001178413A - Nutritional food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a nutritional food reduced in the nasty smell and odd flavor inherent in protein and lipid. SOLUTION: This nutritional food is characteristic in containing (A) at least one kind selected from proteins and lipids, and (B) cacao essence and/or oolong tea essence.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a nutritional food with reduced odor and unpleasant taste derived from proteins and lipids.

[0002]

2. Description of the Related Art In the case of nutritional management of patients who cannot take a normal diet, mainly hospitalized patients, a liquid nutritional food that can be easily supplied to the digestive organs such as the stomach and intestine by liquid oral or nasal tube is used. Have been. This type of liquid nutritional food maintains a stable quality for a predetermined period, and is formulated into a high calorie and nutritionally balanced formula. In addition, since the importance of their functions is emphasized in commercially available products, the amount of protein, lipid, etc. is increased, and the odor and miscellaneous odors and miscellaneous foods derived from these components, such as protein odor and lipid odor, are unique. There are many things to be worried about.

[0003] In recent years, meals cannot be taken regularly due to irregular living or time restrictions, etc., and various nutrients for healthy persons have been fortified for the purpose of easy fortification. Foods and drinks are also widely marketed. However, such beverages also have odors and unpleasant tastes such as protein odor and lipid odor, and improvement of their palatability is demanded.

[0004]

The improvement of odors and unpleasant tastes derived from proteins and lipids is usually carried out by adding a flavor. However, those that have been forcibly finished with fragrances or the like often have artificial flavors as a result. Taste improvers such as cyclodextrin, chlorophyll, and flavonoids are also commonly used, but these effects are not necessarily satisfactory. Since a very large amount of addition is required,
Problems such as an increase in manufacturing cost and deterioration in workability occur.

[0005] On the other hand, in recent years, natural products have been increasingly used as food and drink materials against the background of increasing health consciousness of consumers. Liquid nutrition foods are no exception, and, for example, cocoa powder and the like are used to obtain an effect of improving bowel movement. However, cocoa powder has poor stability when used as a liquid, and it is necessary to add a stabilizer in order to produce a product, so that a stench due to the stabilizer is generated and the image of natural products Will be killed.

[0006] It has recently been revealed by the present inventor that the above-mentioned cocoa powder can be obtained to a certain degree of stability by using a high-pressure homogenizer at the time of product production without using an emulsifier. However, cocoa powder was also found to destroy the homogeneous valve portion of the high-pressure homogenizer at the same time, causing a manufacturing problem.

Accordingly, the present invention has found a natural product which has an effect of suppressing odors and unpleasant tastes derived from proteins and lipids, has excellent safety and is easy to use, and provides a nutritional food having an improved flavor using the natural product. It is intended to provide.

[0008]

In view of such circumstances, the present inventors have studied various natural products and materials derived from natural products. As a result, the cacao extract and the oolong tea extract were derived from the protein and lipid derived from the nutritional food. It has been found that the odor and the unpleasant taste are effectively suppressed, the obtained food is excellent in stability, and that when both extracts are used in combination, an excellent effect of improving bowel movement is obtained, thus completing the present invention.

That is, the present invention provides a nutritional food characterized by containing (A) one or more selected from proteins and lipids, and (B) cocoa extract and / or urone tea extract. Things.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a nutritional food refers to a food or drink with a high calorie or a nutritionally balanced diet in which proteins and lipids are fortified. So-called oral, tube-fed liquid diet, enriched foods and drinks that healthy people take in place of normal diet, and also luxury items, namely coffee, tea, soup, intended to be given to patients in a state And so on.

The protein of component (A) used in the present invention is not particularly restricted but includes, for example, milk proteins such as casein, sodium caseinate and magnesium casein, animal proteins such as egg white protein, soy protein and wheat protein. Vegetable protein, other peptides and the like, and lipids include soybean oil, corn oil, coconut oil, palm oil, perilla oil, evening primrose oil, medium-chain lipid triglyceride, safflower oil, olive oil and the like. Can be In addition, the lipid referred to herein indicates the total lipid content contained in the nutritional food. That is, it includes not only various types of unsaturated fatty acids (such as oleic acid, linoleic acid, and linolenic acid) contained in edible oils and fats used as a lipid source, but also phospholipids and saturated fatty acids contained in emulsifiers and stabilizers.

The degree of protein and lipid-derived odor and unpleasant taste caused by the enhancement of protein and lipid depends on other components and forms in the nutritional food. However, in general, if the content of protein is 1.0% by weight or more (hereinafter simply referred to as%), and if the content of lipid is 0.5% or more, the odor will be felt to the extent that it can be sensed sensory. , Protein 2.0
% Or more, and 1.0% or more lipids. Therefore, for those containing proteins and lipids above the above values,
When cocoa extract and oolong tea extract are applied, particularly excellent odor and odor control effects are obtained.

The cocoa extract used in the present invention is a water-soluble raw material obtained by extracting cocoa mass with water or hot water and removing lipids on the upper part of the extract and precipitates on the lower part. Cocoa Extract (MT-L)
R). Also, the difference from cocoa powder is that cocoa extract is a water-soluble raw material, whereas cocoa powder raises cocoa mass to near 100 ° C, then prepares and removes cocoa butter (lipid content) and pulverizes. It is a raw material containing a large amount of insoluble components. The oolong tea extract refers to an oolong tea extract extracted with water or hot water. These extracts may use the extract as it is,
It may be used as a concentrate concentrated by means such as centrifugation or ultrafiltration, or as a dry powder by freeze-drying or the like. Cocoa extract and oolong tea extract, even when used alone, show excellent inhibitory effects on proteins, odors derived from lipids, and unpleasant tastes. preferable.

The amount of the extract added to the nutritional food is 0.5% to 6.0% for cocoa extract in terms of solid content,
In particular, 1.0% to 5.0% is preferable, and in the case of oolong tea extract, 0.3% to 4.0%, particularly 0.5% to 1.0%.
% Is preferred. Within the above range, the effect of improving flavor is high. On the other hand, if both are used together,
It is preferably 0.8% to 6.0%, particularly preferably 3.0% to 4.0%, in which case the mixing ratio of both is cacao extract:
Oolong tea extract preferably has a ratio of about 3: 1 to 7: 1.

It is preferable that the nutritional food of the present invention is not in a solid form but in a liquid or paste form having fluidity. This is because the effect of suppressing odor and unpleasant taste is higher in the case of a form having fluidity. As more specific forms of food use, oral, liquid nutritional food to be taken by tube, nutritionally enriched food and drink for healthy people, other favorite items, for example, coffee, teas, soups, black tea, cocoa, Among them, there are cigarettes and the like. Among them, application to those which are orally ingested and have fluidity is effective and preferable.

The production of the nutritional food of the present invention may be carried out by a conventional method. For example, first, casein, casein sodium,
Magnesium casein, proteins such as soy protein, egg white protein, and sugars such as sucrose, isomerized sugar, glucose, fructose, palatinose, trehalose, lactose, and xylose; polysaccharides such as dextrin and starch; galactooligosaccharides, fructooligosaccharides, isomaltigosaccharides Oligosaccharides such as water-soluble vitamins such as vitamins B and vitamin C are usually dissolved in hot water. This solution was prepared using a separately prepared fat-soluble component, that is, corn oil,
Lipids such as palm oil, palm oil, fish oil, soybean oil, perilla oil, medium chain lipid triglyceride, safflower oil, olive oil, and fat-soluble vitamins such as vitamins A, E, K, P, etc. What is necessary is just to mix, sterilize, fill and seal the container.

The method of sterilization may be any of retort sterilization, plate sterilization, batch sterilization, steam injection and the like, and may be determined in consideration of compatibility with the container to be used. For example, in the case of using a paper container, it is preferable to use steam injection or plate sterilization, and in the case of using a can container, it is preferable to use retort sterilization in terms of workability, securing a necessary sterilization degree, and the like. Note that these steps are examples for producing the nutritional food of the present invention, and the present invention is not limited to these.

The amount of the above-mentioned saccharides is not particularly limited. For example, in the case of producing a liquid nutritional food, the amount may be about 5% to 30% from the viewpoint of flavor, and protein, The added amount of lipids, vitamins, etc. may be appropriately set in consideration of the amount of energy, required amount, and the like.

Furthermore, in addition to the above-mentioned components, any of the materials used in ordinary foods and drinks can be suitably incorporated into the nutritional food of the present invention. That is, various emulsifiers, thickeners, acidulants, fruit juices and the like may be blended. In particular,
Sucrose lipid acid ester, glycerin glycolipid acid ester,
Emulsifiers such as lecithin; agar, gelatin, carrageenan,
Thickening (stabilizing) agents such as crystalline cellulose, guar gum, xanthan gum, pectin, and locust bean gum; acidulants such as citric acid, malic acid, lactic acid, acetic acid, and tartaric acid; orange juice, lemon juice, grapefruit juice, apple juice, and grapes Juices such as fruit juice, pear juice, pineapple juice and the like can be mentioned. In addition, sugar alcohols such as sorbitol, xylitol, erythritol, lactitol, palatinit, reduced starch syrup, reduced maltose syrup, and high-sweetness sweeteners such as aspartame, stevia, acesulfame K, somakin, calcium, iron, manganese, zinc , Or an oyster meat extract or baker's yeast containing a large amount of these, nutritional foods having excellent flavor can be obtained. The cocoa extract and oolong tea extract of the present invention can obtain sufficient stability if homogenized with a high-pressure homogenizer without using an emulsifier, so that the addition of an emulsifier is unnecessary.

[0020]

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. Example 1 A liquid nutritional food containing 2.0% protein and 1.0% lipids 10.0% dextrin, 3.0% sugar, 1.0% milk protein
%, Corn oil 1.3%, and casein sodium 1.2%, the base of a liquid nutritional diet was prepared with protein 2.0% and lipid 3.0%. Cocoa extract or oolong tea extract was added to the liquid nutritional food base at various concentrations (in terms of solid content, hereinafter the same) as a taste improver. In addition, a general cyclodextrin was added at various concentrations as a taste improver to the same liquid nutritional food base (a standard use amount of 0.5% to be effective in masking a specific odor).
Added around 4.0%. ). The flavor of the liquid nutritional food containing each taste improving material obtained here was evaluated by five specialized panelists. Table 1 shows the results.

* 1 Index of flavor evaluation X: Bad flavor, Δ: Neither, ：: Good flavor, ：: Very good flavor.

[0022]

[Table 1]

Example 2 Protein 5.0%, Lipid 1.0%
Liquid nutritional food containing dextrin 10.0%, sugar 3.0%, milk protein 2.5
%, Corn oil 1.3%, and casein sodium 2.8%, the base of the liquid nutritional diet was adjusted to 2.0% protein and 3.0% lipid weight. Cacao extract or oolong tea extract was added at various concentrations as a taste improver to the liquid nutritional food base. In addition, a general cyclodextrin was added at various concentrations to the same liquid nutritional food base as a taste improver (a standard amount of 0.5% to 4.0%, which is considered to be effective in masking specific odors, was added). Added as a center). The flavor of the liquid nutritional food containing each taste improving material obtained here was evaluated by five specialized panelists. Table 2 shows the results
Shown in

[0024]

[Table 2]

Example 3 Protein 2.0%, Lipid 4.0%
Liquid nutritional food containing dextrin 10.0%, sugar 3.0%, milk protein 1.0
%, Corn oil 5.0%, and sodium caseinate 1.2%, the base of a liquid nutritional diet was prepared with 2.0% protein and 5.0% lipid. Cacao extract or oolong tea extract was added at various concentrations as a taste improver to the liquid nutritional food base. In addition, a general cyclodextrin was added at various concentrations to the same liquid nutritional food base as a taste improver (standard use amount 0.5% to 4.0%, which is considered to be effective in masking specific odors). Was added mainly). The flavor of the liquid nutritional food containing each taste improving material obtained here was evaluated by five specialized panelists. Table 3 shows the results
Shown in

[0026]

[Table 3]

Example 4 Protein 5.0%, Lipid 4.0%
In the case of a liquid nutritional diet containing dextrin 10.0%, sugar 3.0%, milk protein 2.5
%, Corn oil 5.0%, and casein sodium 2.8%, the base of a liquid nutritional diet was prepared with 2.0% protein and 3.0% lipid. Cacao extract or oolong tea extract was added at various concentrations as a taste improver to the liquid nutritional food base. In addition, a general cyclodextrin was added at various concentrations to the same liquid nutritional food base as a taste improver (standard use amount 0.5% to 4.0%, which is considered to be effective in masking specific odors). Was added mainly). The flavor of the liquid nutritional food containing each taste improving material obtained here was evaluated by five specialized panelists. Table 4 shows the results
Shown in

[0028]

[Table 4]

According to Tables 1-4, 1.0% -5.0% cocoa extract or 0.5% -1.0% oolong tea extract is 2.0% -5.0% protein and / or 1.0% ~
It was confirmed that the liquid nutritional diet containing 4.0% lipids suppressed protein odor or lipid odor.

Example 5 Comparison of the effects of cocoa extract and cocoa powder The same amount of dextrin, sugar, milk protein, corn oil and sodium caseinate as in Example 4, protein 5.0% by weight, lipid weight 4.0% %, The base of the liquid nutritional diet was adjusted. Cacao extract and cocoa powder were individually added at various concentrations as taste improvers to the liquid nutritional food base. (The cocoa content of the cocoa extract was 83% of the cocoa powder, and the concentration added was calculated based on the cocoa extract.) The evaluation was based on the amount of sediment after standing for 24 hours after the sample was produced. * 5 Evaluation index-: no precipitation is observed, +: a small amount of precipitation is observed,
++: precipitation is observed, +++: precipitation is observed in a large amount.

[0031]

[Table 5]

From the results shown in Table 5, the cocoa extract showed better stability than the cocoa powder at all concentrations at which the flavor improving effect of the cocoa extract can be expected. In addition, when the sample having the added amount of 3.0% was evaluated for flavor, both samples had good flavor.

Example 6 Evaluation of Concomitant Flavor (Concentration) A base of a liquid nutritional food similar to that in Example 5 was prepared. As a taste improver, various concentrations of cacao extract alone, oolong tea extract alone, and combination use of cacao extract and urone tea extract (three types depending on the concentration ratio) were added to the liquid nutritional food base.

[0034]

[Table 6]

Indices of flavor evaluation-: Neither, +: Good taste, ++: Very good taste, +++: Very good taste From the results shown in Table 6, the total addition was achieved by using cocoa extract and oolong tea extract together. In the concentration range of 3.0 to 4.0%,
It was confirmed that each of them had a better savory taste suppressing effect than the use alone.

Example 7 Effect of Improving Convenience by Concomitant Use A test sample was prepared by adding cacao extract and oolong tea extract to the same liquid nutritional food base as in Example 4, and a control sample was prepared using only the base. ) Was continuously drunk, and the condition of the stool was observed. Table 6 shows the rate of appearance of rats with watery diarrhea stool excreted with respect to the number of rats with defecation. (0% indicates that all rats with defecation had good feces.)

[0037]

[Table 7]

From the results shown in Table 7, it was confirmed that the combined use of cocoa extract and oolong tea extract improved the convenience.

Example 8 Liquid Nutritional Food Preparation Example 1 1 Preparation method 1) A, B, C, D, E, F in 50 g of hot water of about 80 ° C.
Is added and stirred for 15 minutes. 2) Add G, H, and I, and stir and hold again for 15 minutes. 3) Add J and K and homogenize with a homogenizer. 4) L and M previously dissolved in warm water of about 40 ° C. are mixed with the actual solution of 3). 5) After mixing, homogenize again with a high-pressure homogenizer. 6) Sterilization was performed to complete the sample.

[0040]

[Table 8]

The following Preparation Examples 2 to 4 were prepared in the same manner as in Preparation Example 1.

Preparation Example 2

[0043]

[Table 9]

Preparation Example 3

[0045]

[Table 10]

Preparation Example 4

[0047]

[Table 11]

[0048] These liquid nutritional foods have a good flavor in which unpleasant odors accompanied by protein odor and lipid odor are suppressed, and the generation of unpleasant odors and changes in color tone even after storage at room temperature for one month are not observed. I was not able to admit.

[0049]

The nutritional food containing the cocoa extract and / or oolong tea extract of the present invention is an excellent nutritional food with reduced odor and unpleasant taste derived from proteins and lipids.

Continued on the front page (72) Inventor Kimiyuki Kaneko 1-1-19 Higashi-Shimbashi, Minato-ku, Tokyo Yakult Honsha F-term (reference) 4B018 LB10 LE05 MD13 MD15 MD20 MD57 MD59 ME02 ME14 MF02 4B036 LC01 LE02 LF01 LH13 LH15 LH21 LH28 LH34

Claims (4)

[Claims] 1. A nutritional food comprising (A) one or more selected from proteins and lipids, and (B) cocoa extract and / or oolong tea extract. 2. The nutritional food according to claim 1, which is in a liquid form. 3. The nutritional food according to claim 1, which contains 2.0% by weight or more of protein and / or 1.0% by weight or more of lipid. 4. The method according to claim 1, which comprises 0.5 to 6.0% by weight of cocoa extract and / or 0.3 to 4.0% by weight of oolong tea extract in terms of solid content. Nutritional food as described.