JP2002335913A - Mineral-enriched nutrition supplementary food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a nutrition supplementary food as a liquid or jelly-shaped gel-like semisolid food having favorable taste, flavor and palate feeling and suitable for tube feeding or oral use by using a mineral-enriched yeast containing a microquantities of elements such as zinc, selenium, chromium, manganese and molybdenum. SOLUTION: This nutrition supplementary food contains minerals obtained by subjecting a mineral-enriched yeast to hot water extraction in a suspension thereof.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a liquid or jelly-like gel suitable for replenishing zinc, copper, selenium, chromium, manganese, molybdenum, etc. as a mineral derived from yeast for tube or oral use. Related to semi-solid foods.

[0002]

2. Description of the Related Art To supply nutrition to bedridden elderly people and patients with dysphagia or mastication disorders, a method of feeding a highly nutrient liquid food by tube or orally, or a method of feeding a gel food are required. Typical methods include methods using liquid foods and jelly-like foods. However, liquid foods and jelly-like foods for people with swallowing and mastication disorders tend to lack trace elements because they are artificially prepared and manufactured. In recent years, the importance of trace minerals has been recognized, and the requirement for dietary intake was set forth in the "Sixth Revised Nutritional Requirements for Japanese" dietary standards set by the Ministry of Health and Welfare.

[0003]

Heretofore, in order to fortify these trace elements, there have been recognized those which have been fortified with oyster (oyster) extracts, plant germ extracts and the like. As an attempt to use yeast, a method for producing a zinc-rich yeast (JP-A-8-332082) was used in connection with the production method, and as an attempt to use yeast, a nutritional composition and a liquid food (JP-A-2000-2000) were used.
-201648) and a mineral-enriched liquid food containing yeast (JP-A-2001-46016) have been proposed.

However, the oyster extract has a unique taste and has a problem in taste. The plant germ extract cannot be added in a required amount in terms of taste and touch due to a unique taste and a rough feeling. In addition, the above-mentioned publication which describes a method for producing a zinc-rich yeast, which relates to yeast, does not disclose its use for food. Even in nutrient compositions, liquid foods, and mineral-enriched liquid foods containing yeast, the addition of yeast does not prevent the unpleasant feel of grain, etc., and the deterioration of flavor due to yeast odor, and the sedimentation of minerals in the product is unevenly distributed. Has been invited.

[0005]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and by adding a mineral component obtained by a method of extracting mineral-enriched yeast in a suspension with hot water. The present inventors have found a method for allowing a mineral component to uniformly exist in a liquid without adversely affecting the taste and flavor, and have completed the present invention. In the past, there was only a method of using the added yeast as it was in the product as it was, but according to the present invention, the yeast after mineral extraction can be removed from the product or the additive by centrifugation or filtration. The mineral yeast containing zinc, copper, selenium, chromium, molybdenum, manganese, etc., whose addition amount has been limited due to its low mineral content, can be easily and easily added, and the mineral-enhanced yeast can be added. The uneven distribution of the mineral components in the liquid due to the sedimentation, the feeling of roughness, the taste, the smell, and the bad appearance were improved. That is, the present invention is suitable for foods in any form of solid, liquid and semi-solid, but is particularly suitable for liquid food containing yeast or jelly-like gel-like semi-solid food.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The yeast used in the present invention includes baker's yeast, beer yeast, wine yeast, sake yeast, miso soy sauce yeast, etc. used as edible yeast. There is no particular limitation on the type, and various other yeasts can be used. For example, Torulops
Yeasts belonging to the genus is, Mycotorula, Torulaspora, Candida and the like can also be used. There is no particular limitation on the method of incorporating the mineral into the yeast, for example, a mineral produced by adding a mineral to be incorporated into a medium or the like, or a yeast produced by a method of incorporating the yeast into the yeast while culturing, or attempting to incorporate the yeast. Yeast produced by a method in which the mineral is converted into an aqueous solution, yeast is suspended in this mineral solution, and the mineral is incorporated into the yeast by stirring or shaking while heating as necessary.

The content of zinc, copper, selenium, chromium, molybdenum, manganese and the like in the yeast thus obtained varies depending on the treatment conditions.
100 to 12,000 mg. The yeast concentration when the yeast containing a mineral component is subjected to hot water treatment is 0.001-2 g / 100 ml in a dry form in water.
Degree, preferably 0.005 to 1 g / 100 ml. In addition, the temperature and time for treating the yeast containing mineral components with hot water are at a temperature of 80 ° C. or higher, the time is within 30 minutes,
Desirably, the temperature is 100 ° C. or higher, and the time is 30 minutes or less. More preferably, the temperature is 120 ° C. or higher, and the time is 30 minutes or less.

In the step of performing the hot water extraction treatment, the yeast may be subjected to hot water treatment to extract mineral components and then separated and separated by centrifugation or the like, or the yeast may be subjected to hot water treatment together with other raw materials. Then, the yeast may be separated and separated by centrifugation or the like. Alternatively, the yeast may be subjected to hot water treatment with other raw materials or with the yeast alone to leave the yeast as it is, and may be used as a product, or a solution in which all the raw materials including the yeast are dissolved or suspended may be subjected to a high-temperature short-time treatment as it is. It may be a product. In order to separate yeast containing mineral components from products and processing solutions, continuous or batch centrifugation,
Although separation and separation by filtration with a cloth or paper, a net, a sintered metal, a ceramic, a membrane filter, or the like is suitable, preferably, continuous centrifugation is most economically effective.

However, in the present invention, it is not always necessary to remove the yeast, and the yeast may be removed depending on the process, form and use of the product, or may be left in the product as it is. Is also good. In the present invention, a liquid diet or a jelly-like gel-like semi-solid diet containing yeast is suitable for humans and other animals to eat as it contains a large amount of water.
It is a food that contains at least protein, lipids, carbohydrates, vitamins and minerals.

[0010] As a raw material of the protein, milk protein (whole milk protein, skim milk protein, sodium caseinate, calcium caseinate, sodium caseinate calcium, magnesium caseinate, etc.) and / or a hydrolyzate thereof, and other animal proteins (egg Protein, gelatin, etc.) and / or
Or hydrolysates thereof, vegetable proteins (cereals, soybeans, etc.) and / or hydrolysates thereof, amino acids (arginine, lysine, histidine, phenylalanine, tyrosine, leucine, isoleucine, methionine, valine, alanine, glycine, proline) , Glutamic acid, serine, threonine, aspartic acid, tryptophan,
Cystine, etc.). The protein blending ratio is 2-1.
About 0 g / 100 ml is preferable.

As the lipid, general edible oils can be used. For example, vegetable oils (soy oil, corn oil, rapeseed oil, safflower oil, olive oil, evening primrose oil, perilla oil, coconut oil, coconut oil, etc.) medium-chain fatty oils, oils and fats containing highly unsaturated fatty acids (fish oil, etc.) can be mentioned. . The mixing ratio of lipids is 1 to 8 g / 100
About ml is preferable. As the carbohydrate, those generally used for food can be used. For example, in addition to starch, dextrin, sugar, glucose, and fructose, oligosaccharides, crystalline cellulose, indigestible dextrin, and the like can be used as dietary fiber. Carbohydrate compounding ratio is 10-40g / 1
About 00 ml is preferable.

Vitamin is one that expresses vitamin A efficacy, vitamins B1, B2, B6, B12, C, D, E,
K, niacin, pantothenic acid, folic acid and the like and / or biotin or a food containing biotin and the like are used, and these can be used in combination. Minerals can be added in the form of salts for treating food additives such as sodium, potassium, calcium, magnesium, iron and the like. These can be used in combination.
In addition to these, quercetin, coenzyme A, coenzyme Q10 (ubiquinone), chondroitin sulfate, and rutin can be added alone or in combination.

[0013]

The present invention will be described in detail below with reference to examples and comparative examples.

Example 1 The mixing ratio of liquid food is as shown in Table 1 below. Yeast, sodium caseinate, dextrin, mineral mix, vitamin mix and vanilla flavor were added to deionized water at 65 ° C and mixed. Separately, corn oil is heated in a container to 70 ° C., an emulsifier is added, and the corn oil is added to the previously prepared aqueous solution and mixed.
Stirred. The mixed solution obtained is mixed with a high-pressure homogenizer for 4 hours.
Emulsification was performed once at 9 MPa (500 kgf / cm ² ). About the obtained emulsion, retort (121 degreeC, 1
Min) to prepare a prototype solution. This sample solution was centrifuged (12,000 G, 5 minutes) to separate the sediment from the upper layer. Zinc was measured for the obtained upper layer and the liquid before separation, and the results are shown in Table 2.

[0014]

[Table 1] (Note) Mineral mix includes sodium, potassium,
Contains magnesium, calcium and iron. The vitamin mix contains vitamins A, B1, B2, B6, B12, C,
Includes D3, E, folic acid, pantothenic acid, and niacin. Yeast is finely divided into zinc yeast (100 g of dried yeast,
900 mg contained, manufactured by Oriental Yeast Co., Ltd.).

[0015]

[Table 2] As is apparent from Table 2 above, it was found that 72% of the added zinc was extracted into the aqueous phase by the treatment at 121 ° C. for 1 minute.

[0016]

Example 2 The mixing ratio of liquid food is as shown in Table 3 below. Yeast and dietary fiber were added to 70 ° C. deionized water and stirred. Separately, sodium caseinate in deionized water at 70 ° C,
Dextrin, mineral mix, vitamin mix and vanilla flavor were added and mixed, and further combined with the previously mixed yeast and dietary fiber mixture. Separately, corn oil is heated in a container to 70 ° C., an emulsifier is added, and the corn oil is added to the previously prepared aqueous solution and mixed.
Stirred. The mixed solution obtained is mixed with a high-pressure homogenizer for 4 hours.
Emulsification was performed twice at 9 MPa (500 kgf / cm ² ). About the obtained emulsion, high temperature and short time (140 degreeC,
(10 seconds) to prepare a prototype solution. This sample solution was centrifuged (12,000 G, 5 minutes) to separate the sediment from the upper layer. Zinc was measured for the obtained upper layer and the liquid before separation, and the results are shown in Table 4.

[0017]

[Table 3] (Note) Mineral mix includes sodium, potassium,
Contains magnesium, calcium and iron. The vitamin mix contains vitamins A, B1, B2, B6, B12, C,
Includes D3, E, folic acid, pantothenic acid, and niacin. Yeast is zinc yeast; 0.6 g (containing 1,900 mg of zinc in 100 g of dry yeast, granulated product, manufactured by Oriental Yeast Co., Ltd.), copper yeast; 0.9 g (27 g of copper in 100 g of dry yeast)
0.045 g (2 g of selenium in 100 g of dry yeast) containing 0 mg, granulated product, manufactured by Oriental Yeast Co., Ltd.
0.035 g (Chromium 22 in 100 g of dry yeast) containing 20 mg, manufactured by LALLEMAND INC
0 mg, manufactured by LALLEMAND INC).

[0018]

[Table 4] As apparent from Table 4 above, 75% of added zinc, 83% of copper, 66% of selenium,
It can be seen that 72% of the chromium has been extracted into the aqueous phase.

[0019]

Example 3 The mixing ratio of the liquid food is as shown in Table 5 below.
is there. Add yeast to 70 ° C deionized water and stir,
To a high pressure homogenizer at 49 MPa (500 kgf
/ Cm ^Two). This solution is heated at 140 ° C, 10
After heating for 2 seconds, the yeast is separated and separated using a continuous centrifuge.
Separately, a yeast extract was obtained. Separately, food in 70 ° C deionized water
After adding the fiber and stirring, the liquid layer where the yeast was centrifuged
Was added. Separately, add casein sodium to 70 ° C deionized water.
Mu, dextrin, mineral mix, vitamin mix
And vanilla flavor and mix.
The mixed yeast extract and dietary fiber mixture were combined.
Separately, corn oil is heated to 70 ° C in a container and milk
After adding the agent, add it to the aqueous solution
The mixture was mixed and stirred. The resulting mixture is homogenized under high pressure.
49MPa (500kgf / cm^Two) Twice
Emulsification was performed. About the obtained emulsion, high temperature and short time
(140 ° C., 10 seconds) to prepare a prototype solution. Obtained
The zinc content of the prepared solution was measured, and the results are shown in Table 6.
Was.

[0020]

[Table 5] (Note) Mineral mix includes sodium, potassium,
Contains magnesium, calcium and iron. The vitamin mix contains vitamins A, B1, B2, B6, B12, C,
Includes D3, E, folic acid, pantothenic acid, and niacin. Yeast is finely divided into zinc yeast (100 g of dried yeast,
900 mg contained, manufactured by Oriental Yeast Co., Ltd.).

[0021]

[Table 6] As is clear from Table 6 above, zinc zinc alone alone
After the treatment at 0 ° C. for 10 seconds, it was also found that 79% of the added zinc was replenished in the aqueous phase by adding the centrifuged extract.

[0022]

Example 4 A comparative sensory evaluation of the sample solution obtained in Example 3 was performed with the sample solution obtained in Example 2. The sensory evaluation was performed by five skilled panelists, and the results are shown in Table 7.

[Table 7]

[0023]

Example 5 The sample solution obtained in Example 3 and the sample solution obtained in Example 2 were stored at 25 ° C. for 2 months, and the presence or absence of sediment was evaluated. The results are shown in Table 8.

[Table 8] As can be seen from the above Tables 7 and 8, there was no adverse effect even when the yeast was removed, and on the contrary, there was no deterioration in flavor at the time of eating and drinking, and a sediment-free liquid having a smooth feeling of drinking without roughness was obtained.

[0024]

[Comparative Example 1] Granulation of zinc yeast (1,900 mg of zinc in 100 g of dry yeast, manufactured by Oriental Yeast Co., Ltd.)
0.5 g at a predetermined temperature (20 ° C., 25
C., 40.degree. C., 60.degree. C., 80.degree. C., and 100.degree. C.).
The liquid was collected every 30 minutes for 0 minute. Also, after adding 500 g of deionized warm water at 60 ° C. to 0.5 g of zinc yeast fine granulation (containing 1,900 mg of zinc in 100 g of dry yeast, manufactured by Oriental Yeast Co., Ltd.), the retort (121
C) for 1 minute, 10 minutes and 30 minutes. These treatment liquids were cooled to 20 ° C. as quickly as possible and centrifuged (1,800 G, 5 minutes) to obtain a supernatant.
Zinc was measured in the supernatant of the centrifugation of the prototype solution in each test, and the extraction ratio for zinc in the added yeast was calculated. Table 9 shows the results.

[0025]

[Table 9] (Note) The extraction rate was represented by the extraction rate for the zinc content of 9.5 mg in the added yeast. As shown in Table 9 above, it can be seen that the extraction of zinc into the aqueous phase was performed more efficiently as the treatment became shorter at a higher temperature.

[0026]

Comparative Example 2 The mixing ratio of the liquid food is as shown in Table 10 below. Yeast, sodium caseinate, dextrin, mineral mix, vitamin mix and vanilla flavor were added to deionized water at 65 ° C and mixed. Separately, corn oil is heated in a container to 70 ° C., an emulsifier is added, and the corn oil is added to the previously prepared aqueous solution and mixed.
Stirred. The mixed solution obtained is mixed with a high-pressure homogenizer for 4 hours.
Emulsification was performed twice at 9 MPa (500 kgf / cm ² ). The obtained emulsion was treated with heat and heat (50 ° C., 30 minutes) to prepare a prototype liquid. Centrifuge (12,
000G, 5 minutes) and separated into a sediment and an upper layer. Zinc was measured for the obtained upper layer portion and the liquid before separation, and the results are shown in Table 11.

[0027]

[Table 10] (Note) Mineral mix contains sodium, potassium, magnesium, calcium and iron. In vitamin mix, vitamin A, B1, B2, B6, B12,
Includes C, D3, E, folic acid, pantothenic acid, and niacin. The yeast used is zinc yeast granulation (containing 1,900 mg of zinc in 100 g of dry yeast, manufactured by Oriental Yeast Co., Ltd.).

[0028]

[Table 11] As is clear from Table 11 above, in the treatment at 50 ° C. for 30 minutes, only 42% of the added zinc was extracted into the aqueous phase.

[0029]

The liquid food and the jelly-like gel-like semi-solid food of the present invention can be prepared by using a mineral-enriched yeast containing mineral components, particularly trace elements such as zinc, copper, selenium, chromium, manganese, and molybdenum. It has a favorable taste / fragrance and texture. Furthermore, it is obtained as a homogeneous liquid of mineral components without being affected by the sedimentation of yeast, and is extremely useful for preventing insufficient intake of minerals which occurs due to insufficient intake due to sedimentation of yeast which often appears.

Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat II (Reference) A61K 33/32 A61K 33/32 33/34 33/34 35/72 35/72 A61P 3/02 A61P 3/02 F term (Reference) 4B018 MD01 MD05 MF01 4C086 AA01 HA01 HA03 HA08 HA09 MA01 MA04 MA27 MA52 NA05 ZC22 4C087 AA01 AA04 BC11 CA01 MA52 NA05 ZC22

Claims (5)

[Claims] 1. A food for nutritional supplement, comprising a mineral extracted from mineral-enriched yeast. 2. The food for nutritional supplementation according to claim 1, wherein the mineral-enriched yeast is subjected to a hot water extraction treatment in a suspension. 3. The food for nutritional supplementation according to claim 2, wherein the temperature of the hot water extraction treatment is 80 ° C. or more and the time is 30 minutes or less. 4. The mineral-enriched yeast is zinc, copper, selenium,
The food for nutritional supplementation according to any one of claims 1 to 3, which contains at least one of chromium, manganese, and molybdenum as a mineral component. 5. The nutritional supplement food according to claim 1, which has a form of a liquid diet or a gel-like semi-solid diet.