JP2003289830A - Thick fluid food product and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a thick fluid food product free of any coagulated precipitates and having good tube fluidity. <P>SOLUTION: The thick fluid food product, homogenized by a homogenizer, essentially contains dietary fibers and thickening polysaccharides. A method for the homogenization is e.g. a pressure homogenization. By optionally adding proteins, lipids, carbohydrates, vitamins, minerals, salts such as phosphates or citrates, flavors, or the like to this food, improved thick fluid foods imparted with properties such as favorable flavor can be obtained. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a concentrated liquid diet that is administered by gavage or orally to elderly people and postoperative patients.

[0002]

2. Description of the Related Art For elderly people, post-operative patients, and pathological patients without an appetite, nutritional intake in a liquid state that is easily digestible and easily absorbed is an effective means. For this purpose, various concentrated liquid foods have been put on the market for the purpose of devising the combination of proteins, lipids, carbohydrates, minerals and vitamins. There are products such as a powder type that is prepared into a liquid at the time of use and a liquid type that is already prepared into a liquid, but the liquid type product is widely accepted because of the convenience of preparation.
Most of the products have a caloric value of 1 kcal / mL, but in order to reduce the burden on the patient such as shortening the administration time and reducing the dose, high-calorie products of 1.5 kcal / mL or more are also on the market.

Concentrate liquid foods with high calories (1.5 kcal
/ mL or more) or high protein (6.0 g / 100 mL or more), protein aggregates or precipitates may be formed after heat treatment or after long-term storage. As a preventive measure against such aggregation and precipitation, the beverage manufacturing industry has historically used crystalline cellulose, thickening polysaccharides, etc. to prevent aggregation, delay aggregation and precipitation, and redisperse the precipitate. It has been devised to make it easier. In particular, as a method of combining crystalline cellulose and a thickening polysaccharide having gelling ability, milk components, insoluble calcium, crystalline cellulose, κ
-A method containing carrageenan, in which the weight ratio of crystalline cellulose to κ-carrageenan is 140: 1 to 140: 9 (Japanese Patent Laid-Open No. 11-276132).

[0004]

PROBLEM TO BE SOLVED BY THE INVENTION To provide a concentrated liquid food which does not have an aggregated precipitate and a gelled product and has good tube fluidity.

[0005]

As is clear from the test results described below, the above-mentioned conventional technique has a higher caloric value than a soft drink and the like, and in a concentrated liquid food containing a large amount of protein, aggregation and precipitation of In terms of prevention, there were points that were not completely satisfactory. When aggregates and precipitates are formed in concentrated liquid food, they are apt to cause clogging when administered by tube, and when administered orally, the user feels a foreign body in the mouth and causes discomfort or a viscosity. Is likely to rise, making it difficult to suck with a straw.

As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that the physicochemical properties are stable after heat treatment and during long-term storage, and the aggregated precipitates of proteins and thickening polysaccharides The inventors have invented a concentrated liquid food having no gelled substance and having good tube fluidity, and a method for producing the same. That is, it is a concentrated liquid food characterized in that it contains at least dietary fiber and a polysaccharide thickener and is homogenized. In the present invention, dietary fiber can be, for example, crystalline cellulose, hemicellulose, or soybean-derived cellulose, but not limited thereto. Crystalline cellulose is preferable. As the thickening polysaccharide, one or more kinds of guar gum, xanthan gum, locust bean gum, carrageenan, seaweed-derived extract, gelatin, gum arabic, agar, gellan gum, pectin and the like can be used. Not limited to. Preferably carrageenan, more preferably κ
-Carrageenan.

In the present invention, the concentrated liquid food means a caloric value of 1 kcal / mL or more, a nutritional component containing at least proteins, lipids, carbohydrates, minerals and vitamins, and a low osmotic pressure and thinness for minimizing side effects such as diarrhea. It has fluidity such that it can pass through a tube, good flavor, and emulsion stability capable of being kept at room temperature for several months. In addition, homogenization means that a mixed liquid containing water and oil is made into an emulsion, and the droplets of the emulsion are further atomized. One method for homogenization is to use a device such as an emulsifier. Examples of the emulsifier include a stirrer having a rotary blade, a colloid mill having a disc or rotor that rotates at high speed and a fixed disc, an ultrasonic emulsifier, and a homogenizer which is a kind of high-pressure pump. In the present invention, the emulsifying machine used is a homogenizer, and examples of the homogenizing step include a pressure of 40 to 100 MPa, preferably a pressure of 50 to 90 MPa.

Further, the concentrated liquid food in the present invention includes proteins, lipids, carbohydrates, minerals, vitamins, phosphates,
Properties such as high calorie, high protein, nutritional balance, and good flavor can be imparted by appropriately adding or increasing or decreasing salts such as citrate and flavors.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The concentrated liquid food of the present invention comprises a protein,
Add heated water to carbohydrates and mix, then add crystalline cellulose, κ-carrageenan and necessary amount of lipid, emulsifier, vitamin and mineral to this solution and mix, and use homogenizer (homogenizer) etc. Manufactured by homogenizing. The dietary fiber used in the present invention uses crystalline cellulose. The addition concentration of crystalline cellulose is preferably 0.1% or more from the viewpoint of the dispersibility of aggregates and precipitates, and 1.0% or less is preferable from the viewpoint of adjusting viscosity, flavor and tube fluidity.

As the thickening polysaccharide used in the present invention, it is preferable to use a thickening polysaccharide having a gelling ability, particularly κ-carrageenan. Carrageenan addition concentration is 0.005%
The above is preferable from the viewpoint of dispersibility of aggregates and precipitates.
5% or less is preferable in terms of adjusting viscosity and tube fluidity.
Furthermore, if necessary, salts such as phosphates and citrates, and flavors can be added to satisfy the properties such as stability and good flavor.

As the protein used in the present invention, a protein generally used for food can be used. For example, protein such as casein / caseinate, milk protein such as whey protein, milk protein concentrate, animal protein such as livestock protein and marine protein, vegetable protein such as soybean protein, wheat protein, pea protein, corn protein and the like. Alternatively, the decomposition products thereof may be used alone or in combination. As the lipid used in the present invention, a lipid generally used for food can be used. For example, vegetable oils such as olive oil, sesame oil, rice bran oil, safflower oil, soybean oil, corn oil, rapeseed oil, palm oil, palm kernel oil, sunflower oil, cottonseed oil, coconut oil, peanut oil, and fish oils. Lipids such as natural fats and oils, neutral fatty acids and highly unsaturated fatty acids can be used alone or in combination.

As the carbohydrate used in the present invention, a carbohydrate generally used for food can be used. For example, carbohydrates such as oligosaccharides such as starch, dextrin, oligosaccharides, disaccharides such as lactose / sucrose, and monosaccharides such as glucose / fructose / maltose can be used alone or in combination. However, osmotic pressure
Dextrin is particularly preferable for adjusting the viscosity and flavor. As the mineral used in the present invention, several kinds of sodium, potassium, calcium, magnesium, phosphorus, iron and the like can be used in combination. Also, trace elements such as zinc, copper, manganese, selenium, iodine, chromium and molybdenum can be used together.

The vitamin used in the present invention is vitamin A.
-D, E, K, B1, B2, B6, B12, C, niacin, folic acid, pantothenic acid, biotin, choline, etc. can be used in combination of several kinds or more. As the homogenizer, any high-pressure homogenizer capable of obtaining at least 40 MPa can be used. For example, a commercially available high-pressure homogenizer (Invensys
System Co., Ltd.) and the like.

The concentrated liquid food of the present invention comprises the above nutritional composition and a container containing the nutritional composition, and the nutritional composition is heat-sterilized and aseptically filled. Therefore, there is an advantage that it can be easily stored and transported and can be used immediately when necessary. Further, there is an advantage that protein aggregation and precipitation are not formed during storage. The concentrated liquid food of the present invention includes those in a state of being stored in a container. In that case, a method of aseptically filling the liquid food in a container after heat sterilizing the liquid food in advance (for example, UHT sterilization method and aseptic filling) In addition, a method (for example, retort sterilization) in which the liquid food is filled in a container and then heat sterilized together with the container can be adopted. In the UHT sterilization method, either an indirect heating method or a direct heating method can be used.

The container used is a soft synthetic resin (for example, plasticized vinyl chloride resin, polyurethane resin, polyethylene resin, ethylene-vinyl acetate copolymer, polyolefin such as ethylene-α-olefin copolymer, polyfluorocarbon, polyimide). A closed type soft container that can be heat-sterilized is preferable. Further, a container formed of a material obtained by laminating paper with aluminum foil and further with a synthetic resin (for example, polyethylene) can be used, and this laminated container is suitable for the aseptic packaging method.

In the case of heat sterilization, heat treatment at 110 to 120 ° C. for about 10 to 30 minutes is suitable for retort sterilization. In UHT sterilization, either an indirect heating method or a direct heating method may be used.
A heat treatment for about 60 seconds is suitable.

[0017]

[Test Example] The present invention will be described in detail by showing Comparative Examples and Examples.

Comparative Example 1 The composition of the concentrated liquid food is shown in Table 1 and its nutritional component values are shown in Table 2. Add casein sodium (Japan N.Z.M.P. Co., Ltd.), casein calcium (Japan N.Z.M.P. Co., Ltd.) and dextrin (Sanmatsu Kogyo Co., Ltd.) to 6000 ml of warm water (60 ° C). , And dissolved and dispersed by a homomixer (Tokuki Kika Kogyo Co., Ltd.). Soybean oil and the emulsifier were heated and dissolved in another container, and added to the above solution. Further, minerals and vitamins were added, and water (60 ° C.) was added to make the total volume 10,000 ml. This solution was homogenized (Invensys System Co., Ltd.) 30 MPa
Homogenize with pressure of 200 ml to 200 ml aluminum pouch
A sample of Comparative Example 1 was obtained by filling the solution in ml and performing retort sterilization (121 ° C., 20 minutes).

[0018]

[Formulation example]

[Table 1]

[0019]

[Table 2]

[0020]

[Comparative Example 2] Casein sodium (Japan N.Z.M.P. Ltd.), casein calcium (Japan N.Z.M.P. Ltd.) and dextrin (Sanmatsu Kogyo Co., Ltd.) heated water (60). ℃) 6000
In addition to ml, it was dissolved and dispersed with a homomixer (Tokushu Kika Kogyo Co., Ltd.). Soybean oil and the emulsifier were heated and dissolved in another container, and added to the above solution. Furthermore, 20 g of minerals, vitamins and crystalline cellulose (Asahi Kasei Co., Ltd.) were added, and water (60 ° C.) was added to make the total volume 10,000 ml. After that, the same method as in Comparative Example 1 was used to obtain a sample of Comparative Example 2.

[0021]

[Comparative Example 3] Casein sodium (Japan N.Z.M.P. Co., Ltd.), casein calcium (Japan N.Z.M.P. Co., Ltd.) and dextrin (Sanmatsu Kogyo Co., Ltd.) heated water (60). ℃) 6000
In addition to ml, it was dissolved and dispersed with a homomixer (Tokushu Kika Kogyo Co., Ltd.). Soybean oil and the emulsifier were heated and dissolved in another container, and added to the above solution. In another container, κ-carrageenan (San-Ei Gen FFI Co., Ltd.) 1.0
g was dissolved in water (60 ° C.) and added to the above solution. Then, 20 g of minerals, vitamins and crystalline cellulose (Asahi Kasei Co., Ltd.) were added, and water (60 ° C.) was added to make the total volume 10,000 ml. After that, the same method as in Comparative Example 1 was used to obtain a sample of Comparative Example 3.

[0022]

[Comparative Example 4] Comparative Example 4 was carried out in the same manner as Comparative Example 3 except that κ-carrageenan of Comparative Example 3 was changed to 3.0 g of ι-carrageenan (San-Ei Gen FFI Co., Ltd.). A sample was obtained.

[0023]

Example 1 The homogenizing pressure of Comparative Example 3 was set to 70 MPa,
Other than that was manufactured by the same method as Comparative Example 3, and the sample of Example 1 was obtained.

[0024]

[Evaluation method] Each sample was stored at 25 ° C for 3 months, and after opening,
The presence or absence of aggregates and precipitates was visually confirmed. The results are shown in Table 1.

[0025]

[Table 3]

As shown in Table 3 above, crystalline cellulose and ι-carrageenan have an inhibitory effect on protein aggregation and precipitation, but they are not sufficient. When crystalline cellulose and κ-carrageenan are used in combination, the inhibitory effect is improved, but a carrageenan gel is formed. Then, the result was obtained that the gelled product of carrageenan was not formed by changing the homogenizing pressure from 30 MPa to 70 MPa.

[0027]

Comparative Example 5 37.5 kg of sodium caseinate (Japan NMP Corporation) and calcium caseinate (Japan NMP Corporation) 3
5.0 kg and dextrin (Sanmatsu Industry Co., Ltd.) 20
7.5 kg was added to 600 L of heated water (60 ° C.), and dissolved and dispersed with a propeller-type stirrer. In a separate container, 52.0 kg of soybean oil and 7.5 kg of an emulsifier were dissolved by heating and added to the above solution. Furthermore, 0.1 kg of κ-carrageenan (San-Ei Gen FFI Co., Ltd.) was dissolved in water (60 ° C.) in another container and added to the above solution. Trisodium citrate 2.8 kg, K1.5 kg, tricalcium phosphate 1.0 kg, Mg chloride 1.5 kg, ammonium iron citrate 0.1 kg, crystalline cellulose 2.0 kg, vitamin mix 0.4 kg, and this solution Homogenizer (Invensys System Co., Ltd.) 30MPa
The mixture was homogenized by adding 1.0 kg of fragrance, and water (60 ° C.) was added to make the total amount 1000 L.

Next, after performing UHT sterilization (150 ° C., 2 seconds), the mixture was homogenized with a homogenizer (Invensys System Co., Ltd.) 20 MPa. After homogenizing, cool with a plate cooler, and put Tetra B in a container made of a laminate material of paper, aluminum foil, and polyethylene from the outer layer.
rik Aseptic (Japan Tetra Pak Co., Ltd.)
Was used to fill 500 g to obtain a sample of Example 1.

[0029]

Example 2 The homogenizing pressure of 30 MPa in Comparative Example 5 was set to 70.
A sample of Example 2 was obtained by changing the pressure to MPa and otherwise manufacturing in the same manner as in Comparative Example 5. Each sample was stored at 25 ° C. for 3 months and subjected to aggregation, precipitation evaluation, viscosity measurement, and tube fluidity test. The viscosity was measured with a capillary viscometer (20 ° C.). In Comparative Example 5, since a gelled product was formed, measurement was performed after the concentrated liquid food was stirred to disintegrate the gelled product.

In the tube fluidity test, Illigardle (JMS Co., Ltd.) and a catheter (inner diameter 2.5 mm, Fuji Systems Co., Ltd.) were connected, and a 250 ml sample had a drop of 120 cm, a temperature of 25 ° C., and an initial velocity of about 2 m.
It was adjusted so that 1 / min of the liquid was passed, and the total amount of the passed liquid was measured for 60 minutes from the start of the test. The results are shown in Table 2.

[0031]

[Table 4] * Comparative example 5 starts the test in the tube fluidity test 6
After 0 minutes, clogging occurred.

As shown in Table 4 above, the addition of crystalline cellulose and κ-carrageenan prevented the protein aggregation and precipitation, but gelled carrageenan was formed, the viscosity was increased, and the tube fluidity was deteriorated. . Homogenization pressure 30MP
By setting the pressure from a to 70 MPa, the results of preventing the formation of aggregated precipitates of protein and gelation products were obtained.

[0033]

The effects that can be expected from the present invention are as follows. Contains protein, lipids, carbohydrates, minerals, vitamins, dietary fiber, thickening polysaccharides, and has a caloric value of 1.5.
In concentrated liquid foods with kcal / mL or more and protein of 6.0 g / 100 mL or more, physicochemical properties are stable after heat treatment for the purpose of sterilization and after long-term storage, and protein aggregates and κ- It is possible to produce a concentrated liquid food which has no carrageenan gel and has a good flavor and a good tube fluidity.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁷ Identification code FI theme code (reference) A61P 3/02 A61P 3/02

Claims (7)

[Claims] 1. A concentrated liquid food comprising at least dietary fiber and a polysaccharide thickener and homogenized. 2. The concentrated liquid food according to claim 1, wherein the dietary fiber is one or more selected from crystalline cellulose, hemicellulose, and soybean-derived cellulose. 3. The thickening polysaccharide is one or more selected from guar gum, xanthan gum, locust bean gum, κ-carrageenan, seaweed-derived extract, gelatin, gum arabic, agar, gellan gum and pectin. The concentrated liquid food according to claim 1 or 2. 4. The concentrated liquid food according to claim 1, which has a caloric value of 1.5 kcal / mL or more. 5. The concentrated liquid food according to claim 1, wherein the protein is 6.0 g / 100 mL or more. 6. A concentrated liquid food produced by a production method including at least the following steps (a) and (b): (A) A step of preparing a liquid containing at least dietary fiber and a polysaccharide thickener. (B) A step of homogenizing a liquid containing at least dietary fiber and a polysaccharide thickener by applying a pressure of 40 to 100 MPa. 7. The concentrated liquid food according to claim 1, which is housed in a container and sterilized by heating under pressure, or heat-sterilized and then aseptically filled.