JP2006182767A - Gelatinized nutritive preparation and method for producing the same - Google Patents
Gelatinized nutritive preparation and method for producing the same Download PDFInfo
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- JP2006182767A JP2006182767A JP2005341721A JP2005341721A JP2006182767A JP 2006182767 A JP2006182767 A JP 2006182767A JP 2005341721 A JP2005341721 A JP 2005341721A JP 2005341721 A JP2005341721 A JP 2005341721A JP 2006182767 A JP2006182767 A JP 2006182767A
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- Prior art keywords
- nutrient
- protein
- calcium
- gelled
- gelling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 230000000050 nutritive effect Effects 0.000 title abstract 7
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Abstract
Description
本発明は、少なくともタンパク質、脂質、炭水化物、ビタミンおよびミネラルを含有し、レトルト殺菌されたゲル化栄養剤およびその製造方法に関する。より詳しくは、レトルト殺菌などの過酷な加熱殺菌を行っても、タンパク質の凝集および分離を抑制でき、均質、安定かつ長期保存可能なゲル化栄養剤およびその製造方法に関する。 The present invention relates to a gelled nutrient containing at least protein, lipid, carbohydrate, vitamin and mineral and sterilized by retort, and a method for producing the same. More specifically, the present invention relates to a gelling nutrient capable of suppressing protein aggregation and separation even when subjected to severe heat sterilization such as retort sterilization, and a method for producing the same, which is homogeneous, stable and can be stored for a long time.
濃厚流動食、経腸栄養剤などの栄養剤は、病院などの医療施設および在宅などで患者あるいは高齢者の栄養補給を目的に使用されており、多数の食品メーカーあるいは医薬品メーカーより発売されている。一般的にこれらの栄養剤は、タンパク質、脂質、炭水化物により、１ｋｃａｌ／ｍｌ以上で調製され、かつビタミンやミネラルは、日本人の栄養所要量に照らし合わせて配合されている。よって通常の一般食品に比べ、これらの栄養素が多く配合されている。 Nutrients such as concentrated liquid foods and enteral nutrients are used for the nutritional supplementation of patients and elderly people in medical facilities such as hospitals and at home, and are sold by many food manufacturers and pharmaceutical manufacturers. . In general, these nutrients are prepared with proteins, lipids and carbohydrates at 1 kcal / ml or more, and vitamins and minerals are blended in light of the nutritional requirements of the Japanese. Therefore, many of these nutrients are blended in comparison with ordinary general foods.
濃厚流動食、経腸栄養剤などの栄養剤は、タンパク質源としてカゼイン、乳清などの乳タンパク質や大豆タンパク質が使用されている。これらのタンパク質は等電点付近（ｐＨ４〜５）では溶解しないか、あるいは溶解度が減少するため、一般的にこれら栄養剤のｐＨは、中性領域に調製されている。また、中性領域に調製された食品に対しては、１２０℃で４分間相当の殺菌を行うことが、食品衛生法により定められているため、これらの栄養剤は１２０℃で４分間、あるいはこれと同等以上の殺菌効果を有する条件において、レトルト殺菌あるいはＵＨＴ殺菌が行われている。 Nutrients such as concentrated liquid foods and enteral nutrients use milk proteins such as casein and whey and soy protein as protein sources. Since these proteins do not dissolve in the vicinity of the isoelectric point (pH 4 to 5) or the solubility decreases, the pH of these nutrients is generally adjusted to a neutral region. In addition, food prepared in a neutral region is sterilized for 4 minutes at 120 ° C, because the Food Sanitation Law stipulates that these nutrients are used at 120 ° C for 4 minutes, or Retort sterilization or UHT sterilization is performed under conditions that have a sterilization effect equivalent to or greater than this.
一般に、濃厚流動食、経腸栄養剤などの栄養剤は、経口摂取あるいは経管投与されている。経管投与とは、経鼻的に胃または十二指腸に留置されたチューブ、あるいは患者の腹壁と胃壁または腸壁に跨って開けられた穴に挿入された瘻管（胃瘻、腸瘻）を通して栄養剤を投与する方法である。従来より、経管投与では主に液体の栄養剤が使用されているが、この場合、胃内に投与された栄養剤が食道に向かって逆流する現象（胃食道逆流）により、逆流性食道炎や嚥下性肺炎を引き起こす原因となることが懸念される。よって、この胃食道逆流を防止する方法として、濃厚流動食、経腸栄養剤などの栄養剤を寒天などのゲル化剤で固め、これを胃瘻より投与する方法が医療現場で実施されている。しかしながら、これらの栄養剤をゲル化剤で固める行為は手間であると共に、ゲル化剤の添加により栄養剤の成分が薄まるという問題がある。このため、予め栄養剤をゲル化剤で固めた、すなわち調製済みのゲル化栄養剤が要望されている。 In general, nutrients such as concentrated liquid foods and enteral nutrients are taken orally or by tube. Intratubal administration means nutrients through a tube placed nasally in the stomach or duodenum, or through a fistula (gastric fistula, intestinal fistula) inserted into a hole opened across the patient's abdominal and gastric or intestinal walls Is a method of administration. Traditionally, liquid nutrients have been mainly used for tube administration, but in this case, reflux esophagitis is caused by the phenomenon that the nutrients administered into the stomach regurgitate toward the esophagus (gastroesophageal reflux). There is concern that it may cause swallowing pneumonia. Therefore, as a method of preventing this gastroesophageal reflux, a method of consolidating a nutrient such as a concentrated liquid food or enteral nutrient with a gelling agent such as agar and administering this from a gastrostoma has been practiced in the medical field. . However, there is a problem that the act of hardening these nutrients with a gelling agent is troublesome and the components of the nutrient are diluted by the addition of the gelling agent. For this reason, there is a demand for a gelled nutrient that has been preliminarily solidified with a gelling agent, that is, a prepared gelled nutrient.
一方、調製済みのゲル化栄養剤を製造する場合、ｐＨを中性領域に調製する必要があるため、食品衛生法上、レトルト殺菌（例えば１２０℃で４分間など）を行う必要がある。しかしながら、濃厚流動食、経腸栄養剤などの栄養剤は、タンパク質含量が高く、かつミネラルとしてカルシウム、マグネシウムを多く含むため、カラギーナン、ジェランガム、ペクチンのようなカルシウム、マグネシウムと反応するゲル化剤を使用した場合、レトルト殺菌により、ゲル化栄養剤中のタンパク質が凝集および分離し、均質なゲル化栄養剤が得られないという問題がある。これは、中性領域で溶解しているタンパク質に高い熱が加わると、このタンパク質が構造変化を起こし、遊離のカルシウム、マグネシウムおよび前記ゲル化剤と反応するために生じるものと推察される。 On the other hand, when producing a prepared gelled nutrient, it is necessary to adjust the pH to a neutral range, and therefore, it is necessary to perform retort sterilization (for example, at 120 ° C. for 4 minutes) in accordance with the Food Sanitation Law. However, nutrients such as concentrated liquid foods and enteral nutrients have a high protein content and contain a large amount of calcium and magnesium as minerals. Therefore, gelling agents that react with calcium and magnesium such as carrageenan, gellan gum, and pectin are used. When used, there is a problem that the protein in the gelled nutrient is aggregated and separated by retort sterilization and a homogeneous gelled nutrient cannot be obtained. This is presumed to be caused when high heat is applied to the protein dissolved in the neutral region, the protein undergoes a structural change and reacts with free calcium, magnesium and the gelling agent.
特許文献１には、乳原料およびゲル化剤を含有し、微結晶セルロースを含む組成物を含有することを特徴とする常温流通可能なゲル状食品が記載されている。この特許文献によると、レトルト殺菌を行っても、タンパク質の凝集を抑制できると記載されている。また、特許文献２には、カゼインナトリウム、寒天およびカラギーナンからなることを特徴とする加熱殺菌処理可能な乳化ゲル状油脂配合食品組成物が記載されている。
しかしながら、これらの特許文献に記載されているゲル状食品は、嗜好品的な乳製品のゲル化に関するものである。このため、通常の一般食品に対し、タンパク質やミネラル等が多く配合されているゲル化栄養剤にこれらの方法を用いた場合には、タンパク質が凝集および分離し、均質なゲル化栄養剤が得られないおそれがある。
Patent Document 1 describes a gel-like food that can be distributed at room temperature, which contains a milk raw material and a gelling agent and contains a composition containing microcrystalline cellulose. According to this patent document, it is described that protein aggregation can be suppressed even if retort sterilization is performed. Patent Document 2 describes a food composition containing an emulsified gel-like oil and fat capable of being heat-sterilized, comprising sodium caseinate, agar and carrageenan.
However, the gel foods described in these patent documents relate to gelation of dairy products that are tasteful. For this reason, when these methods are used for gelled nutrients that contain a large amount of proteins, minerals, etc., compared to ordinary general foods, the proteins will aggregate and separate to obtain a homogeneous gelled nutrient. There is a risk of not being able to.
特許文献３には、リン酸塩とクエン酸塩などを配合したことを特徴とする熱安定性良好な弱酸性乳飲料が記載されている。また、特許文献４には、リン酸塩および陰イオン性有機酸モノグリセリドなどを含有することを特徴とする熱安定性が良好な弱酸性乳飲料が記載されている。これらの特許文献によると、乳飲料中の加熱殺菌によるタンパク質の凝集を抑制できると記載されている。
しかしながら、これらの方法は、弱酸性の乳飲料について有用な手段である。このため、中性領域であり、しかもタンパク質やミネラル等が多く配合されているゲル化栄養剤にこれらの方法を用いた場合には、タンパク質が凝集および分離し、均質なゲル化栄養剤が得られないおそれがある。
Patent Document 3 describes a weakly acidic milk beverage with good thermal stability, characterized by blending phosphate, citrate, and the like. Patent Document 4 describes a weakly acidic milk beverage with good heat stability, characterized by containing a phosphate, an anionic organic acid monoglyceride, and the like. According to these patent documents, it is described that protein aggregation due to heat sterilization in a milk beverage can be suppressed.
However, these methods are useful tools for weakly acidic milk beverages. For this reason, when these methods are used in a gelled nutrient that is a neutral region and contains a large amount of protein, mineral, etc., the protein aggregates and separates to obtain a homogeneous gelled nutrient. There is a risk of not being able to.
特許文献５には、紅藻から抽出される所定の硫酸多糖類を含有することを特徴とする酸性タンパク安定化剤が記載されている。これによると、酸性タンパク食品におけるタンパク質の凝集を抑制することができると記載されている。しかしながら、この安定化剤を、中性領域で、かつレトルト殺菌を行うゲル化栄養剤の調製に用いた場合には、タンパク質が凝集するおそれがある。 Patent Document 5 describes an acidic protein stabilizer characterized by containing a predetermined sulfate polysaccharide extracted from red algae. According to this, it is described that protein aggregation in acidic protein foods can be suppressed. However, when this stabilizer is used in the preparation of a gelled nutrient that is neutral and retort sterilized, there is a risk of protein aggregation.
本発明の課題は、少なくともタンパク質、脂質、炭水化物、ビタミンおよびミネラルを含有し、レトルト殺菌されたゲル化栄養剤において、ゲル化栄養剤中のタンパク質の凝集および分離を抑制し、均質、安定かつ長期保存可能なゲル化栄養剤およびその製造方法を提供することである。 An object of the present invention is to provide a gelled nutrient containing at least protein, lipid, carbohydrate, vitamin and mineral, and retort sterilized gelling nutrients, suppressing aggregation and separation of proteins in the gelled nutrient, and providing a homogeneous, stable and long-term It is to provide a storable gelling nutrient and a method for producing the same.
本発明者らは、上記課題を解決すべく鋭意検討を重ねた結果、上記のゲル化栄養剤において、ミネラルが少なくともカルシウムやマグネシウムの場合には、クエン酸やクエン酸塩を添加し、ゲル化剤として所定の硫酸基含量の寒天を用いるので、ゲル化栄養剤をレトルト殺菌しても、この流動食中のタンパク質の凝集および分離を抑制でき、均質、安定かつ長期保存が可能になるという新たな事実を見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above-mentioned problems, the present inventors have added a citric acid or a citrate salt in the above-mentioned gelling nutrient, and when the mineral is at least calcium or magnesium, Since agar with a predetermined sulfate group content is used as the agent, even if the gelled nutrient is retort sterilized, protein aggregation and separation in the liquid food can be suppressed, and a new, stable, long-term storage becomes possible. As a result, the present invention has been completed.
すなわち、本発明は、以下の構成からなる。
（１）少なくともタンパク質、脂質、炭水化物、ビタミンおよびミネラルを含有し、レトルト殺菌されたゲル化栄養剤であって、前記ミネラルが少なくともカルシウムおよび／またはマグネシウムであり、かつクエン酸および／またはクエン酸塩を添加したことを特徴とするゲル化栄養剤。
（２）前記カルシウムおよび／またはマグネシウムと、クエン酸および／またはクエン酸塩とをモル比で、カルシウムおよび／またはマグネシウム：クエン酸および／またはクエン酸塩＝３：０．２〜３：３の割合で含有する前記（１）記載のゲル化栄養剤。
（３）前記クエン酸および／またはクエン酸塩の添加量が、クエン酸としてゲル化栄養剤１ｋｇ当たり０．５〜１０．０ｇである前記（１）記載のゲル化栄養剤。
（４）ゲル化剤として硫酸基含量５％以下の寒天の添加量が、ゲル化栄養剤の総量に対して０．１〜２重量％である前記（１）〜（３）のいずれかに記載のゲル化栄養剤。
（５）少なくともタンパク質、脂質、炭水化物、ビタミンおよびミネラルを含有し、レトルト殺菌されたゲル化栄養剤であって、前記ミネラルが少なくともカルシウムおよび／またはマグネシウムであり、かつゲル化剤が硫酸基含量５％以下の寒天であることを特徴とするゲル化栄養剤。
（６）前記硫酸基含量５％以下の寒天の添加量が、ゲル化栄養剤の総量に対して０．１〜０．４重量％である前記（５）記載のゲル化栄養剤。
（７）水に少なくともタンパク質、脂質、炭水化物、ビタミンおよびミネラルを混合し、乳化して得られる栄養剤にゲル化剤を加え混合した後、容器に充填し、ついでレトルト殺菌して得られるゲル化栄養剤の製造方法であって、前記ミネラルが少なくともカルシウムおよび／またはマグネシウムであり、かつクエン酸および／またはクエン酸塩を添加したことを特徴とするゲル化栄養剤の製造方法。
（８）水に少なくともタンパク質、脂質、炭水化物、ビタミンおよびミネラルを混合し、乳化して得られる栄養剤にゲル化剤を加え混合した後、容器に充填し、ついでレトルト殺菌して得られるゲル化栄養剤の製造方法であって、前記ミネラルが少なくともカルシウムおよび／またはマグネシウムであり、かつ前記ゲル化剤が硫酸基含量５％以下の寒天であることを特徴とするゲル化栄養剤の製造方法。
（９）水に少なくともタンパク質、脂質、炭水化物、ビタミンおよびミネラルを混合し、乳化して得られる栄養剤にゲル化剤を加え混合した後、容器に充填し、ついでレトルト殺菌して得られるゲル化栄養剤の製造方法であって、前記ミネラルが少なくともカルシウムおよび／またはマグネシウムであり、かつクエン酸および／またはクエン酸塩を添加し、さらに前記ゲル化剤が硫酸基含量５％以下の寒天であることを特徴とするゲル化栄養剤の製造方法。
（１０）前記栄養剤およびゲル化剤の混合物を乳化する前記（７）〜（９）のいずれかに記載のゲル化栄養剤の製造方法。
That is, this invention consists of the following structures.
(1) A gelled nutrient containing at least protein, lipid, carbohydrate, vitamin and mineral and sterilized by retort, wherein the mineral is at least calcium and / or magnesium, and citric acid and / or citrate A gelling nutrient characterized by the addition of
(2) The calcium and / or magnesium and citric acid and / or citrate in a molar ratio of calcium and / or magnesium: citric acid and / or citrate = 3: 0.2 to 3: 3 The gelled nutrient according to (1), which is contained in a proportion.
(3) The gelled nutrient according to (1), wherein the amount of citric acid and / or citrate added is 0.5 to 10.0 g per kg of gelled nutrient as citric acid.
(4) The amount of agar having a sulfate group content of 5% or less as a gelling agent is 0.1 to 2% by weight relative to the total amount of gelling nutrient, according to any one of (1) to (3) The gelled nutrient as described.
(5) A gelling nutrient containing at least protein, lipid, carbohydrate, vitamin and mineral and sterilized by retort, wherein the mineral is at least calcium and / or magnesium, and the gelling agent has a sulfate group content of 5 A gelling nutrient characterized by being agar or less.
(6) The gelled nutrient according to (5), wherein the addition amount of agar having a sulfate group content of 5% or less is 0.1 to 0.4% by weight based on the total amount of the gelled nutrient.
(7) Gelation obtained by mixing at least protein, lipid, carbohydrates, vitamins and minerals in water and mixing the nutrients obtained by emulsification, adding a gelling agent, filling the container, and then sterilizing by retort A method for producing a gelling nutrient, wherein the mineral is at least calcium and / or magnesium, and citric acid and / or citrate is added.
(8) Gelation obtained by mixing at least proteins, lipids, carbohydrates, vitamins and minerals in water, mixing the nutrients obtained by emulsification, adding a gelling agent, filling the mixture, and then sterilizing by retort A method for producing a gelled nutrient, wherein the mineral is at least calcium and / or magnesium, and the gelling agent is agar having a sulfate group content of 5% or less.
(9) Gelation obtained by mixing at least protein, lipid, carbohydrates, vitamins and minerals in water and mixing the nutrients obtained by emulsification, adding a gelling agent, filling the container, and then sterilizing by retort A method for producing a nutrient, wherein the mineral is at least calcium and / or magnesium, citric acid and / or citrate is added, and the gelling agent is agar having a sulfate group content of 5% or less. The manufacturing method of the gelatinized nutrient which is characterized by the above-mentioned.
(10) The method for producing a gelled nutrient according to any one of (7) to (9), wherein the mixture of the nutrient and the gelling agent is emulsified.
本発明に係るゲル化栄養剤およびその製造方法によれば、ミネラルが少なくともカルシウムやマグネシウムの場合には、クエン酸やクエン酸塩を添加し、ゲル化剤として所定の硫酸基含量の寒天を用いるので、過酷なレトルト殺菌を行っても、ゲル化栄養剤中のタンパク質の凝集および分離を抑制でき、均質、安定かつ長期保存が可能になるという効果がある。また、医療現場において、栄養剤の経管投与時の胃食道逆流を防止する方法として、濃厚流動食、経腸栄養剤などの栄養剤を寒天などのゲル化剤で固め、これを胃瘻より投与する方法が実施されているが、本発明によるゲル化栄養剤を使用すれば、例えば、栄養剤をゲル化剤で固める手間やゲル化剤の添加により栄養剤の成分が薄まるという問題を解決することが可能となる。 According to the gelling nutrient and the method for producing the same according to the present invention, when the mineral is at least calcium or magnesium, citric acid or citrate is added, and agar having a predetermined sulfate group content is used as the gelling agent. Therefore, even if harsh retort sterilization is performed, protein aggregation and separation in the gelled nutrient can be suppressed, and there is an effect that homogenous, stable and long-term storage is possible. In addition, as a method of preventing gastroesophageal reflux at the time of tube administration of nutrients in medical settings, nutrients such as concentrated liquid foods and enteral nutrients are solidified with a gelling agent such as agar, and this is applied from the gastrostoma. The method of administration has been implemented, but if the gelled nutrient according to the present invention is used, for example, the problem that the nutrient component dilutes due to the trouble of hardening the nutrient with the gelling agent or the addition of the gelling agent is solved. It becomes possible to do.
本発明のゲル化栄養剤は、少なくともタンパク質、脂質、炭水化物、ビタミンおよびミネラルを含有する。
タンパク質としては、動物性タンパク質や植物性タンパク質が挙げられ、これらのタンパク質としては、例えばカゼイン、大豆タンパク質などが挙げられる。これらのタンパク質は、中性領域では溶解しているが、高カルシウム、高マグネシウムおよびゲル化剤の存在下でレトルト殺菌を行うと凝集および分離が起こるので、タンパク質の凝集および分離を抑制できる本発明のゲル化栄養剤が特に有効である。
The gelled nutrient of the present invention contains at least protein, lipid, carbohydrate, vitamin and mineral.
Examples of the protein include animal proteins and plant proteins, and examples of these proteins include casein and soy protein. Although these proteins are dissolved in the neutral region, aggregation and separation occur when retort sterilization is performed in the presence of high calcium, high magnesium, and a gelling agent. Therefore, the present invention can suppress protein aggregation and separation. This gelling nutrient is particularly effective.
脂質としては、例えばα−リノレン酸、エイコサペンタエン酸、ドコサヘキサエン酸、リノール酸、シソ油、アマニ油、キリ油、魚油、サフラワー油、コーン油、大豆油、ナタネ油、米油、中鎖脂肪酸トリグリセライド（ＭＣＴ）などの１種または２種以上を用いることができる。
炭水化物としては、例えばデンプン、デキストリン、オリゴ糖、ショ糖、ブドウ糖、果糖、乳糖、トレハロース、パラチノース、キシリトールなどの糖質や、セルロース、小麦フスマ、グアーガム、ローカストビーンガム、キサンタンガム、タラガム、サイリウム、キチン、キトサンなどの食物繊維の１種または２種以上を用いることができる。
ビタミンとしては、例えばビタミンＡ、Ｄ、Ｂ１、Ｂ２、Ｂ６、Ｂ１２、Ｃ、Ｋ、Ｅ、ナイアシン、パントテン酸、葉酸などが挙げられる。これらのビタミンは、それぞれ単独で使用できるほか、２種以上をブレンドして用いてもよい。
ミネラルとしては、例えばナトリウム、カリウム、マグネシウム、カルシウム、リン、鉄、ヨウ素、マンガン、銅、亜鉛、セレン、クロム、モリブデン、またはこれらの塩などが挙げられる。前記塩としては、例えば塩化カルシウム（無水）、塩化ナトリウム、塩化カリウム、硫酸マグネシウム（７水和）、水酸化カリウム、炭酸ナトリウム、炭酸水素ナトリウム、リン酸水素カリウムなどが挙げられる。また、不溶性原料であるピロリン酸第二鉄なども使用可能である。これらのミネラルは、それぞれ単独で使用できるほか、２種以上をブレンドして用いてもよい。
Examples of lipids include α-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, linoleic acid, perilla oil, linseed oil, drill oil, fish oil, safflower oil, corn oil, soybean oil, rapeseed oil, rice oil, and medium chain fatty acids. 1 type (s) or 2 or more types, such as a triglyceride (MCT), can be used.
Examples of carbohydrates include carbohydrates such as starch, dextrin, oligosaccharide, sucrose, glucose, fructose, lactose, trehalose, palatinose, xylitol, cellulose, wheat bran, guar gum, locust bean gum, xanthan gum, tara gum, psyllium, chitin. One or more dietary fibers such as chitosan can be used.
Examples of vitamins include vitamins A, D, B1, B2, B6, B12, C, K, E, niacin, pantothenic acid, folic acid and the like. These vitamins can be used alone or in a blend of two or more.
Examples of the mineral include sodium, potassium, magnesium, calcium, phosphorus, iron, iodine, manganese, copper, zinc, selenium, chromium, molybdenum, or a salt thereof. Examples of the salt include calcium chloride (anhydrous), sodium chloride, potassium chloride, magnesium sulfate (7 hydrate), potassium hydroxide, sodium carbonate, sodium hydrogen carbonate, potassium hydrogen phosphate, and the like. Also, ferric pyrophosphate, which is an insoluble raw material, can be used. These minerals can be used alone or in a blend of two or more.
ちなみに、ゲル化剤を除く主要な配合成分と配合量を例示すると、以下の通りである。
ゲル化栄養剤１００ｇ当たり、
タンパク質 ２〜８ｇ、
脂質 １．０〜５．０ｇ、
糖質 １０．０〜２０．０ｇ、
食物繊維 ０〜２５ｇ、
ビタミンＡ ２００〜５００ＩＵ、
ビタミンＤ １０〜１００ＩＵ、
ビタミンＢ１ ０．１〜０．４ｍｇ、
ビタミンＢ２ ０．１〜０．４ｍｇ、
ビタミンＢ６ ０．２〜０．５ｍｇ、
ナイアシン １．０〜３．０ｍｇ、
パントテン酸 ０．５〜２．０ｍｇ、
葉酸 ０．０２〜０．０８ｍｇ、
ビタミンＢ１２ ０．２〜０．８μｇ、
ビタミンＣ １０〜２００ｍｇ、
ビタミンＫ １．０〜２０．０μｇ、
ビタミンＥ １．０〜５．０ｍｇ、
ナトリウム ５０〜２２０ｍｇ、
カリウム ５０〜２２０ｍｇ、
マグネシウム １０〜５０ｍｇ、
カルシウム ３０〜１２０ｍｇ、
リン ３０〜１００ｍｇ、
鉄 ０．５〜１．８ｍｇ、
ヨウ素 ８〜２４μｇ、
マンガン ０．１〜０．７ｍｇ、
銅 ０．０５〜０．２０ｍｇ、
亜鉛 ０．５〜２．５ｍｇ、
セレン １．０〜７．０μｇ、
クロム ０．２〜６．０μｇ、
モリブデン ２．０〜４．０μｇ
Incidentally, examples of main blending components and blending amounts excluding the gelling agent are as follows.
Per 100g of gelled nutrient,
2-8g protein,
Lipids 1.0-5.0 g,
Carbohydrates 10.0-20.0 g,
Dietary fiber 0-25g,
Vitamin A 200-500 IU,
Vitamin D 10-100 IU,
Vitamin B1 0.1-0.4 mg,
Vitamin B2 0.1-0.4 mg,
Vitamin B6 0.2-0.5 mg,
Niacin 1.0-3.0 mg,
Pantothenic acid 0.5-2.0 mg,
Folic acid 0.02-0.08 mg,
Vitamin B12 0.2-0.8 μg,
Vitamin C 10-200mg,
Vitamin K 1.0-20.0 μg,
Vitamin E 1.0-5.0 mg,
Sodium 50-220 mg,
50-220 mg potassium,
10-50 mg of magnesium,
30-120 mg calcium,
Phosphorus 30-100 mg,
Iron 0.5-1.8 mg,
8-24 μg iodine,
Manganese 0.1-0.7 mg,
Copper 0.05-0.20 mg,
Zinc 0.5-2.5 mg,
Selenium 1.0-7.0 μg,
Chromium 0.2-6.0 μg,
Molybdenum 2.0-4.0 μg
本発明のゲル化栄養剤は、前記ミネラルが少なくともカルシウムおよび／またはマグネシウムである場合には、クエン酸および／またはクエン酸塩を添加する。これにより、レトルト殺菌を行っても、遊離のカルシウム、マグネシウムとタンパク質との反応を抑えることができるので、ゲル化栄養剤中のタンパク質の凝集および分離を抑制することができる。前記クエン酸塩としては、例えばクエン酸カルシウム、クエン酸一カリウム、クエン酸三カリウム、クエン酸三ナトリウム、クエン酸一鉄ナトリウム、クエン酸鉄、クエン酸鉄アンモニウム、クエン酸イソプロピルなどが挙げられる。 In the gelling nutrient of the present invention, citric acid and / or citrate is added when the mineral is at least calcium and / or magnesium. Thereby, even if it performs retort sterilization, since reaction with free calcium and magnesium and protein can be suppressed, aggregation and isolation | separation of the protein in a gelling nutrient can be suppressed. Examples of the citrate include calcium citrate, monopotassium citrate, tripotassium citrate, trisodium citrate, sodium ferrous citrate, iron citrate, ammonium iron citrate, and isopropyl citrate.
前記クエン酸および／またはクエン酸塩の添加量は、カルシウムおよび／またはマグネシウムと、クエン酸および／またはクエン酸塩とをモル比で、カルシウムおよび／またはマグネシウム：クエン酸および／またはクエン酸塩＝３：０．２〜３：３の割合であるのが好ましい。前記クエン酸および／またはクエン酸塩の比が０．２未満であると、タンパク質が凝集および分離するおそれがある。また、クエン酸および／またはクエン酸塩の比が３を超えても、タンパク質の凝集および分離を抑制する効果は３以下の場合と大差がない。 The amount of citric acid and / or citrate added is calcium and / or magnesium and citric acid and / or citrate in a molar ratio: calcium and / or magnesium: citric acid and / or citrate = A ratio of 3: 0.2 to 3: 3 is preferred. If the ratio of the citric acid and / or citrate is less than 0.2, the protein may aggregate and separate. Even if the ratio of citric acid and / or citrate exceeds 3, the effect of suppressing protein aggregation and separation is not significantly different from the case of 3 or less.
また、ゲル化栄養剤中のクエン酸および／またはクエン酸塩の添加量は、クエン酸としてゲル化栄養剤１ｋｇ当たり０．５〜１０．０ｇであるのが好ましい。クエン酸としての添加量が０．５ｇ未満であるとタンパク質が凝集するおそれがあり、１０．０ｇを超えても、タンパク質の凝集および分離を抑制する効果は１０．０ｇ以下の場合と大差がない。 Moreover, it is preferable that the addition amount of the citric acid and / or citrate in the gelled nutrient is 0.5 to 10.0 g per kg of the gelled nutrient as citric acid. If the amount added as citric acid is less than 0.5 g, the protein may aggregate, and even if it exceeds 10.0 g, the effect of suppressing protein aggregation and separation is not much different from the case of 10.0 g or less. .
栄養剤をゲル化するゲル化剤としては、後述する硫酸基含量５％以下の寒天であるのがよく、この添加量が、ゲル化栄養剤の総量に対して０．１〜２重量％であるのがよい。前記添加量が０．１重量％未満であると、栄養剤がゲル化しないおそれがあり、２重量％を超えると、レトルト殺菌によりタンパク質が凝集および分離するおそれがあるので好ましくない。 The gelling agent for gelling the nutrient is preferably agar with a sulfate group content of 5% or less, which will be described later, and the amount added is 0.1 to 2% by weight based on the total amount of the gelled nutrient. There should be. If the addition amount is less than 0.1% by weight, the nutrient may not gel, and if it exceeds 2% by weight, the protein may be aggregated and separated by retort sterilization, which is not preferable.
本発明の他のゲル化栄養剤は、前記ミネラルが少なくともカルシウムおよび／またはマグネシウムである場合には、ゲル化剤が硫酸基含量５％以下の寒天である。これにより、レトルト殺菌を行っても、ゲル化栄養剤中のタンパク質の凝集および分離を抑制することができる。これは、この寒天がカルシウムおよびマグネシウムとの反応性が低いためと推察される。これに対し、前記硫酸基含量が５％を超えると、タンパク質の凝集および分離を抑制できないおそれがあるので好ましくない。 Another gelling nutrient of the present invention is agar having a sulfate group content of 5% or less when the mineral is at least calcium and / or magnesium. Thereby, even if retort sterilization is performed, aggregation and separation of proteins in the gelled nutrient can be suppressed. This is presumably because this agar has low reactivity with calcium and magnesium. On the other hand, if the sulfate group content exceeds 5%, protein aggregation and separation may not be suppressed, such being undesirable.
前記硫酸基含量は、例えば谷村顕雄、「食品添加物公定書解説書」、第７版、廣川書店、平成１１年６月９日、ｐＤ−２４３に記載されている方法により求めることができる。すなわち、寒天１．０ｇを精密に量り、１００ｍｌのケルダールフラスコに入れ、塩酸（１→１０）５０ｍｌを加えて還流冷却管を付け、１時間煮沸する。１０体積％過酸化水素水溶液２５ｍｌを加え、さらに５時間煮沸する。必要があれば分離液をろ過し、ろ液を５００ｍｌのビーカーに移し、煮沸しながら塩化バリウム溶液（３→２５）１０ｍｌを徐々に加える。そして、水浴中で２時間加熱し、冷後、定量分析用ろ紙（５種Ｃ）を用いてろ過し、ろ紙上の残留物を洗液が塩化物の反応を呈さなくなるまで温水で洗浄する。ついで、ろ紙上の残留物をろ紙とともに乾燥し、磁性るつぼに入れ、内容物が白く灰化するまで焼いた後、硫酸バリウムとして秤量し、下記式（Ｉ）により硫酸基（ＳＯ４）の含量を求める。
本発明の他のゲル化栄養剤において、硫酸基含量５％以下の寒天の添加量は、ゲル化栄養剤の総量に対して０．１〜０．４重量％であるのがよい。これに対し、前記添加量が０．１重量％未満であると、栄養剤がゲル化しないおそれがあり、０．４重量％を超えると、レトルト殺菌によりタンパク質が凝集および分離するおそれがあるので好ましくない。
さらに、本発明においてゲル化剤として用いる前記寒天は、硫酸基含量が５％以下の低強度寒天であってもよい。低強度寒天とは、例えば、特開平５−３１７００８号公報に記載された方法に基づき、寒天成分を酸処理により低分子化したゼリー強度の低い寒天である。具体的には、低強度寒天のゼリー強度は、１．５％寒天濃度で２５０ｇ／ｃｍ２以下が好ましく、１００ｇ／ｃｍ２以下がより好ましい。このような低強度寒天をゲル化剤として用いることによって、タンパク質の凝集および分離を生じることなく、より均質なゲル化栄養剤を製造することが可能となる。なお、寒天のゼリー強度は、日寒水式の方法で測定されるものであり、具体的には、寒天の１．５％溶液を調製し、これを２０℃で１５時間放置して凝固させて得られるゲルについて、その表面積１ｃｍ２当たり２０秒間耐えうる最大重量（ｇ）を以ってゼリー強度とする。
In another gelling nutrient of the present invention, the addition amount of agar having a sulfate group content of 5% or less is preferably 0.1 to 0.4% by weight based on the total amount of the gelling nutrient. On the other hand, if the added amount is less than 0.1% by weight, the nutrient may not gel, and if it exceeds 0.4% by weight, the protein may be aggregated and separated by retort sterilization. It is not preferable.
Furthermore, the agar used as a gelling agent in the present invention may be low-intensity agar having a sulfate group content of 5% or less. The low-intensity agar is, for example, agar with low jelly strength obtained by reducing the molecular weight of an agar component by acid treatment based on the method described in JP-A-5-317008. Specifically, the jelly strength of the low strength agar is preferably 250 g / cm 2 or less at 1.5% agar concentration, 100 g / cm 2 or less being more preferred. By using such low-intensity agar as a gelling agent, it is possible to produce a more homogeneous gelling nutrient without causing protein aggregation and separation. In addition, the jelly strength of agar is measured by a method of the Nissho water method. Specifically, a 1.5% solution of agar is prepared and left at 20 ° C. for 15 hours to solidify. About the obtained gel, it is set as jelly intensity | strength with the maximum weight (g) which can endure for 20 second per 1 cm < 2 > of the surface area.
本発明におけるゲル化栄養剤の製造方法は、水に少なくとも前記タンパク質、脂質、炭水化物、ビタミンおよびミネラルを混合し、乳化して得られる栄養剤に前記ゲル化剤を加え混合した後、容器に充填し、ついでレトルト殺菌して得られる。このゲル化栄養剤は０．５ｋｃａｌ／ｇ以上、好ましくは１ｋｃａｌ／ｇ以上、かつｐＨは中性領域（６．３〜８．０）で調製される。
前記水の温度は、６０〜８０℃程度であるのが、前記タンパク質などが水に溶解しやすくなる上で好ましい。この水に添加するミネラルが少なくともカルシウムおよび／またはマグネシウムである場合には、前記クエン酸および／またはクエン酸塩を所定量で添加する。
In the method for producing a gelled nutrient according to the present invention, at least the protein, lipid, carbohydrate, vitamin and mineral are mixed in water, and the gelling agent is added to and mixed with the nutrient obtained by emulsification, and then filled into a container. And then sterilized by retort. This gelling nutrient is prepared at 0.5 kcal / g or more, preferably 1 kcal / g or more, and the pH is adjusted in a neutral region (6.3 to 8.0).
The temperature of the water is preferably about 60 to 80 ° C. because the protein and the like are easily dissolved in water. When the mineral added to the water is at least calcium and / or magnesium, the citric acid and / or citrate is added in a predetermined amount.
また、乳化する際には必要に応じて乳化剤を添加してもよく、この乳化剤としては、例えばレシチン、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ステアロイル乳酸カルシウムなどが挙げられる。さらに、消泡剤を添加してもよい。
乳化の方法は特に限定されるものではないが、圧力を用いた乳化操作、すなわち高圧乳化機による高圧乳化法で行うのが、均質なゲル化栄養剤が得られるうえで好ましい。
Further, when emulsifying, an emulsifier may be added as necessary. Examples of the emulsifier include lecithin, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and stearoyl calcium lactate. Can be mentioned. Furthermore, you may add an antifoamer.
The emulsification method is not particularly limited, but it is preferable to carry out an emulsification operation using pressure, that is, a high-pressure emulsification method using a high-pressure emulsifier, in order to obtain a homogeneous gelling nutrient.
栄養剤のミネラルが少なくともカルシウムおよび／またはマグネシウムである場合には、この栄養剤をゲル化するゲル化剤は、前記した硫酸基含量５％以下の寒天である。この寒天は、水に分散させ、徐々に加熱しながら溶解し、沸騰した状態で１〜２分程度放置し完全に溶解したものを用いるのがよい。
ミネラルが少なくともカルシウムおよび／またはマグネシウムである場合には、このゲル化剤と共に、前記クエン酸および／またはクエン酸塩を添加するのが、より効果的にタンパク質などの凝集および分離を抑制することができるうえで好ましい。
レトルト殺菌は、タンパク質、脂質、炭水化物、ビタミンおよびミネラルを混合し、乳化して得られる栄養剤にゲル化剤を加え混合した後、レトルト殺菌が可能なプラスチック容器やアルミニウムパウチなどに充填した後に実施する。レトルト殺菌の条件は、約１００〜１５０℃で２〜１０分であるのがよい。
When the mineral of the nutrient is at least calcium and / or magnesium, the gelling agent that gels this nutrient is agar having a sulfate group content of 5% or less. The agar is preferably dispersed in water, dissolved while gradually heating, and left in the boiled state for about 1 to 2 minutes to be completely dissolved.
When the mineral is at least calcium and / or magnesium, adding the citric acid and / or citrate together with the gelling agent can more effectively suppress aggregation and separation of proteins and the like. This is preferable.
Retort sterilization is performed after mixing a protein, lipid, carbohydrate, vitamin and mineral and emulsifying the nutrient obtained by adding a gelling agent and filling it into a plastic container or aluminum pouch that can be retort sterilized. To do. The conditions for retort sterilization should be about 100-150 ° C. and 2-10 minutes.
特に本発明におけるゲル化栄養剤の製造方法では、タンパク質、脂質、炭水化物、ビタミンおよびミネラルを混合し、乳化して得られる濃厚流動食に溶解したゲル化剤を加えたものを高圧乳化し、より均質化したものをレトルト殺菌するのが好ましい。これにより、各原料の分散にムラがなく、より均質なゲル化栄養剤が得られる。この場合の乳化温度は、約６０〜９０℃、好ましくは約７０〜９０℃であるのが、より均質なゲル化栄養剤を得るうえで好ましい。 In particular, in the method for producing a gelling nutrient according to the present invention, protein, lipid, carbohydrate, vitamin and mineral are mixed and emulsified in a concentrated liquid food obtained by emulsification. It is preferable to retort sterilize the homogenized material. Thereby, the dispersion | distribution of each raw material does not have nonuniformity, and a more homogeneous gelatinized nutrient is obtained. In this case, the emulsification temperature is about 60 to 90 ° C., preferably about 70 to 90 ° C., in order to obtain a more homogeneous gelling nutrient.
以下、実施例を挙げて本発明のゲル化栄養剤およびその製造方法について詳細に説明するが、本発明は以下の実施例のみに限定されるものではない。なお、以下の実施例および比較例で使用した原料は次の通りである。 Hereinafter, although an Example is given and the gelling nutrient of this invention and its manufacturing method are demonstrated in detail, this invention is not limited only to a following example. The raw materials used in the following examples and comparative examples are as follows.
タンパク質：カゼイン、大豆タンパク質
脂質：ナタネ油、シソ油、米油
糖質：デキストリン、ショ糖
食物繊維：グアーガム
乳化剤：グリセリン脂肪酸エステル、ショ糖脂肪酸エステル
Protein: casein, soy protein lipid: rapeseed oil, perilla oil, rice oil Carbohydrate: dextrin, sucrose dietary fiber: guar gum emulsifier: glycerin fatty acid ester, sucrose fatty acid ester
＜ゲル化栄養剤の調製＞
タンパク質などを表１に示す組み合わせで用いた。すなわち、４００ｇの温水（約７０℃）に炭酸水素ナトリウム、水酸化カリウム、タンパク質を加え溶解し、乳化剤、脂質を加え高速攪拌による乳化を行った。続いて、糖質、食物繊維、塩化カルシウム、硫酸マグネシウム、塩化ナトリウム、塩化カリウムおよびビタミン（Ａ，Ｂ１，Ｂ１２，Ｃ）を加え、良く攪拌し、溶解した。この乳化液に対して、さらに圧力を用いた乳化操作を行い、均質化を行った（均質化液）。これとは別に、約２００ｇの水に表１に示す寒天を分散させ、徐々に加熱しながら溶解し、沸騰した状態で１〜２分程度放置し、寒天を完全に溶解した。この寒天溶解液を均質化液とよく混ぜ合わせ、温水で１ｋｇとし、容器に充填後、１２１℃で４分間の殺菌を行い、冷却してゲル化栄養剤を得た。
なお、以下の表１〜５および表７中の配合量は、ゲル化栄養剤１００ｇに対する量を示しており、寒天の硫酸基含量は、前記式（Ｉ）より算出した。
<Preparation of gelled nutrient>
Proteins and the like were used in combinations shown in Table 1. That is, sodium hydrogen carbonate, potassium hydroxide, and protein were added to 400 g of warm water (about 70 ° C.) and dissolved, and an emulsifier and lipid were added to perform emulsification by high-speed stirring. Subsequently, saccharides, dietary fiber, calcium chloride, magnesium sulfate, sodium chloride, potassium chloride and vitamins (A, B1, B12, C) were added and stirred well to dissolve. The emulsified liquid was further subjected to an emulsifying operation using pressure to perform homogenization (homogenized liquid). Separately, the agar shown in Table 1 was dispersed in about 200 g of water, dissolved while gradually heating, and allowed to stand for about 1 to 2 minutes in a boiling state to completely dissolve the agar. This agar solution was mixed well with the homogenized solution, made up to 1 kg with warm water, filled into a container, sterilized at 121 ° C. for 4 minutes, and cooled to obtain a gelled nutrient.
In addition, the compounding quantity of the following Tables 1-5 and Table 7 has shown the quantity with respect to 100 g of gelatinized nutrient, and the sulfate group content of agar was computed from the said Formula (I).
＜タンパク質の凝集および分離＞
上記で得られたゲル化栄養剤について、タンパク質の凝集および分離を目視にて確認した。その結果を表１に併せて示す。なお、評価基準は以下のものを用いた。
○：タンパク質の凝集および分離は生じていない
×：タンパク質の凝集および分離が生じた
<Protein aggregation and separation>
Regarding the gelled nutrients obtained above, protein aggregation and separation were visually confirmed. The results are also shown in Table 1. The following evaluation criteria were used.
○: Protein aggregation and separation did not occur ×: Protein aggregation and separation occurred
［比較例１］
寒天を表２に示すカラギーナンに代えた以外は、実施例１と同様にしてゲル化栄養剤を得た。ついで、得られたゲル化栄養剤について、実施例１と同様にしてタンパク質の凝集および分離を評価した。その結果を表２に示す。
A gelled nutrient was obtained in the same manner as in Example 1 except that the agar was replaced with carrageenan shown in Table 2. Next, the obtained gelling nutrient was evaluated for protein aggregation and separation in the same manner as in Example 1. The results are shown in Table 2.
［比較例２］
寒天の硫酸基含量を６％に代えた以外は、実施例１と同様にしてゲル化栄養剤を得た。ついで、得られたゲル化栄養剤について、実施例１と同様にしてタンパク質の凝集および分離を評価した。その結果を表３に示す。
A gelled nutrient was obtained in the same manner as in Example 1 except that the sulfate group content of the agar was changed to 6%. Next, the obtained gelling nutrient was evaluated for protein aggregation and separation in the same manner as in Example 1. The results are shown in Table 3.
寒天の添加量を０．３０ｇ（０．３重量％）に代えて０．５０ｇ（０．５重量％）にし、表４に示すカルシウム源を塩化カルシウムからクエン酸カルシウムに換え、さらにナトリウム源を塩化ナトリウムと炭酸水素ナトリウムからクエン酸ナトリウムと炭酸水素ナトリウムに換えた以外は、実施例１と同様にしてゲル化栄養剤を得た。ついで、得られたゲル化栄養剤について、実施例１と同様にしてタンパク質の凝集および分離を評価した。その結果を表４に示す。
［比較例３］
クエン酸およびクエン酸塩を添加しない以外は、実施例２と同様にしてゲル化栄養剤を得た。ついで、得られたゲル化栄養剤について、実施例１と同様にしてタンパク質の凝集および分離を評価した。その結果を表５に示す。
A gelled nutrient was obtained in the same manner as in Example 2 except that citric acid and citrate were not added. Next, the obtained gelling nutrient was evaluated for protein aggregation and separation in the same manner as in Example 1. The results are shown in Table 5.
ついで、上記実施例２について、得られたゲル化栄養剤の硬さおよび離水感の評価をした。これらの評価方法を以下に示すと共に、その評価結果を表６に示す。
＜硬さ＞
内径６０ｍｍ、高さ３０ｍｍのアルミカップに充填したゲル化栄養剤について硬さを測定した。硬さの測定は、直線運動により物質の圧縮応力を測定することが可能な装置を用いて、直径２０ｍｍプランジャーを用い、圧縮速度１０ｍｍ／秒、クリアランス１２ｍｍ、測定は２０±２℃で行った。
＜離水感＞
上記で得られたゲル化栄養剤を常温で１週間保存したものを、目視にて確認した。
Next, with respect to Example 2 above, the hardness and water separation feeling of the obtained gelling nutrient were evaluated. These evaluation methods are shown below, and the evaluation results are shown in Table 6.
<Hardness>
The hardness of the gelled nutrient solution filled in an aluminum cup having an inner diameter of 60 mm and a height of 30 mm was measured. The hardness was measured using a device capable of measuring the compressive stress of a substance by linear motion, using a plunger with a diameter of 20 mm, a compression rate of 10 mm / second, a clearance of 12 mm, and measurement at 20 ± 2 ° C. .
<Sense of water separation>
What was preserve | saved the gelling nutrient obtained above at normal temperature for 1 week was confirmed visually.
タンパク質などを表４に示す組み合わせで用い、得られた寒天溶解液と均質化液とを混ぜ合わせ、温水で１ｋｇにし、この溶液を約８０℃に保ちながら、圧力を用いた乳化操作を行い、その後、容器に充填し、１２１℃で４分間の殺菌を行った以外は、実施例２と同様にしてゲル化栄養剤を得た。ついで、得られたゲル化栄養剤について、実施例２と同様にして、硬さおよび離水感について評価した。その評価結果を表６に併せて示す。
表７に示すように、ゲル化剤として硫酸基含量が２％の低強度寒天（ゼリー強度３０ｇ／ｃｍ２）を１．００ｇ（１．０重量％）で使用し、かつ、クエン酸カルシウムおよびクエン酸を用いた以外は、実施例２と同様にしてゲル化栄養剤を得た。ついで、得られたゲル化栄養剤について、実施例１と同様にしてタンパク質の凝集および分離を評価した。その結果を表７に示す。
Claims (10)
前記ミネラルが少なくともカルシウムおよび／またはマグネシウムであり、かつクエン酸および／またはクエン酸塩を添加したことを特徴とするゲル化栄養剤。 A retort-sterilized gelling nutrient containing at least proteins, lipids, carbohydrates, vitamins and minerals,
A gelling nutrient, wherein the mineral is at least calcium and / or magnesium, and citric acid and / or citrate is added.
前記ミネラルが少なくともカルシウムおよび／またはマグネシウムであり、かつゲル化剤が硫酸基含量５％以下の寒天であることを特徴とするゲル化栄養剤。 A retort-sterilized gelling nutrient containing at least proteins, lipids, carbohydrates, vitamins and minerals,
A gelling nutrient, wherein the mineral is at least calcium and / or magnesium, and the gelling agent is agar having a sulfate group content of 5% or less.
前記ミネラルが少なくともカルシウムおよび／またはマグネシウムであり、かつクエン酸および／またはクエン酸塩を添加したことを特徴とするゲル化栄養剤の製造方法。 A mixture of at least protein, lipid, carbohydrates, vitamins and minerals in water, mixed with a nutrient obtained by emulsification, mixed with a gelling agent, filled in a container, and then sterilized by retort. A manufacturing method comprising:
A method for producing a gelled nutrient, wherein the mineral is at least calcium and / or magnesium, and citric acid and / or citrate is added.
前記ミネラルが少なくともカルシウムおよび／またはマグネシウムであり、かつ前記ゲル化剤が硫酸基含量５％以下の寒天であることを特徴とするゲル化栄養剤の製造方法。 A mixture of at least protein, lipid, carbohydrates, vitamins and minerals in water, mixed with a nutrient obtained by emulsification, mixed with a gelling agent, filled in a container, and then sterilized by retort. A manufacturing method comprising:
A method for producing a gelled nutrient, wherein the mineral is at least calcium and / or magnesium, and the gelling agent is agar having a sulfate group content of 5% or less.
前記ミネラルが少なくともカルシウムおよび／またはマグネシウムであり、かつクエン酸および／またはクエン酸塩を添加し、さらに前記ゲル化剤が硫酸基含量５％以下の寒天であることを特徴とするゲル化栄養剤の製造方法。 A mixture of at least protein, lipid, carbohydrates, vitamins and minerals in water, mixed with a nutrient obtained by emulsification, mixed with a gelling agent, filled in a container, and then sterilized by retort. A manufacturing method comprising:
A gelling nutrient characterized in that the mineral is at least calcium and / or magnesium, citric acid and / or citrate is added, and the gelling agent is agar having a sulfate group content of 5% or less. Manufacturing method.
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| WO2009116635A1 (en) * | 2008-03-19 | 2009-09-24 | 不二製油株式会社 | Thick liquid food containing soybean protein |
| JP2010163408A (en) * | 2009-01-19 | 2010-07-29 | En Otsuka Pharmaceutical Co Ltd | Method for preservation of water-soluble vitamin |
| JP2011201922A (en) * | 2009-01-19 | 2011-10-13 | Nutri Kk | Low-concentration nutritive composition |
| JP2013085508A (en) * | 2011-10-17 | 2013-05-13 | House Foods Corp | Gel-like food for energy replenishment and method of manufacturing the same |
| WO2013125066A1 (en) * | 2012-02-22 | 2013-08-29 | テルモ株式会社 | Semi-solidified nutrient for gastrostomy |
| WO2013125065A1 (en) * | 2012-02-22 | 2013-08-29 | テルモ株式会社 | Semi-solidified nutrient for gastrostomy |
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| WO2013125065A1 (en) * | 2012-02-22 | 2013-08-29 | テルモ株式会社 | Semi-solidified nutrient for gastrostomy |
| JP2014193822A (en) * | 2013-03-28 | 2014-10-09 | Terumo Corp | Thickened nutritive composition |
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| JPWO2015146461A1 (en) * | 2014-03-28 | 2017-04-13 | テルモ株式会社 | Soy protein-containing and nutritious nutritional composition |
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