JP2010163408A - Method for preservation of water-soluble vitamin - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for preservation of water-soluble vitamins to stably preserve the water-soluble vitamins added to foods and nutritional supplements for a long time by suppressing generation of syneresis of the foods and supplements and suppressing dissolution of the water-soluble vitamins in the separated water. <P>SOLUTION: The method for preservation of water-soluble vitamins is the method for stably preserving the water-soluble vitamins in foods or nutritional supplements containing the water-soluble vitamins by preserving the water-soluble vitamins in the foods or the nutritional supplements in the presence of agar and alginic acid and/or its salt. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a method for preserving water-soluble vitamins in foods or nutrients.

  In recent years, as a method for easily ingesting water-soluble vitamins, a method has been proposed in which a water-soluble vitamin is contained in a gel or jelly-like food or nutrient and the food or nutrient is regularly ingested ( For example, see Patent Document 1).

  However, water-soluble vitamins elute in the water from the food and nutrients, which reduces the amount of water-soluble vitamins contained in the food and nutrients, There is a problem that an intake person cannot take a predetermined amount of water-soluble vitamins.

JP 2001-299297 A

  The object of the present invention is to suppress the occurrence of water separation from foods and nutrients and to suppress the elution of water-soluble vitamins in water separations, so that water-soluble vitamins added to foods and nutrients can be used for a long time. Another object of the present invention is to provide a method for preserving water-soluble vitamins that can be stored stably.

Such an object is achieved by the present inventions (1) to (7) below.
(1) In a food or nutrient containing a water-soluble vitamin, a method for preserving the water-soluble vitamin for stably storing the water-soluble vitamin,
A method for preserving water-soluble vitamins, comprising preserving agar and alginic acid and / or a salt thereof together with the water-soluble vitamin in the food or nutrient.

  (2) The method for preserving a water-soluble vitamin according to (1) above, which contains at least one of vitamin C, vitamin B1, vitamin B2, and folic acid as the water-soluble vitamin.

  (3) The method for preserving a water-soluble vitamin according to (1) or (2) above, wherein the water-soluble vitamin is stored while coexisting with a protein.

  (4) The method for preserving a water-soluble vitamin according to (3) above, wherein the protein is a soybean protein.

  (5) When the food or nutrient is stored at 40 ° C. for 3 months, the amount of water separation generated from the food or nutrient is 0 to 10 wt% in any one of (1) to (4) above The preservation | save method of the water-soluble vitamin of description.

  (6) When the food or nutrient is stored at 40 ° C. for 3 months, the amount of vitamin present in the water is mixed in the food or nutrient when the water is generated from the food or nutrient. The method for preserving a water-soluble vitamin according to any one of the above (1) to (5), which is 0 to 10 wt% with respect to the total amount of vitamins.

  (7) The method for preserving a water-soluble vitamin according to any one of (1) to (6), wherein the food or nutrient is an oral nutrient or enteral nutrient.

  According to the present invention, water-soluble vitamins contained in foods and nutrients are preserved while coexisting with agar and alginic acid and / or its salts, thereby suppressing the occurrence of water separation from foods and nutrients. In addition, elution of the water-soluble vitamin into the water can be suppressed, and the stability of the water-soluble vitamin can be improved over a long period of time.

Hereinafter, the method for preserving water-soluble vitamins of the present invention will be described in detail based on preferred embodiments.
The method for preserving a water-soluble vitamin of the present invention is a method for stably storing the water-soluble vitamin in a food or nutrient containing a water-soluble vitamin, and the water-soluble vitamin is contained in the food or nutrient. Is preserved while coexisting with agar and alginic acid and / or its salts. Thereby, stability of the water-soluble vitamin in a foodstuff or a nutrient can be improved over a long period of time.

  Such water-soluble vitamins can be stored in liquid, gel, or semi-solid form, such as concentrated liquid foods, energy supplements, dietary fiber supplements, nutritional functional foods, foods for specified health use, and water-soluble vitamin supplements. It can be applied to foods such as foods and pharmaceutical nutritional agents such as oral tube-feeding oral nutrients that are liquid, gel, or semi-solid. The case where it is applied will be described in detail as an example.

  In this embodiment, the oral nutrient contains protein, water-soluble vitamins, lipids, carbohydrates, minerals, agar, alginic acid and / or salts thereof.

  Agar and alginic acid and / or salts thereof (hereinafter also referred to as “alginic acid” in some cases) are used to gel oral nutrients and generate water separation from oral nutrients. And other constituents contained in addition to agar and alginic acid are stably retained in the oral nutrient.

  Here, if the oral nutrient is only gelled (semi-solidified), it is not necessary to use a gelling agent that combines agar and alginic acid as described above, but agar, alginic acid, whole egg, pectin and carrageenan. It is sufficient to use a gelling agent such as a polysaccharide that constructs a structure that gels by ionic bonds such as.

  However, for example, when agar or whole eggs are used as the gelling agent, the gelled oral nutrient causes a remarkable water separation phenomenon when subjected to shock such as vibration or dropping during storage. Oral nutrients have the problem that the effect of preventing gastroesophageal reflux is diminished or lost.

  In addition, when using polysaccharides that build a structure that gels by ionic bonds such as pectin and carrageenan, gelled oral nutrients have the property of disintegrating or dissolving due to fluctuations in pH, and are solid in the stomach. Along with the problem that the shape retainability of the object is low, there is a problem that resistance to heat sterilization is weak and remarkable water separation occurs due to retort sterilization.

  Further, when a highly viscous gelling agent such as guar gum or pectin is used, the gelled oral nutrient has a problem that the permeability and adhesion to a tube (PEG) tube are remarkably reduced.

  When a gelling agent other than the combination of agar and alginic acid is used, it has the above-mentioned problems. On the other hand, a gelling agent containing both agar and alginic acid as described above is used. And (1) an oral nutrient having high gelation strength (hardness) can be obtained with a small addition amount, (2) excellent shape retention ability in the stomach, (3) little water separation, (4 Other gels such as those mentioned above have excellent physical properties such as (5) excellent heat resistance, (6) excellent long-term storage stability, and low quality deterioration even during distribution. The problems of the agent can be solved accurately.

  The agar is not particularly limited, and includes agar and agar powder listed in the Japanese Pharmacopoeia, agar powder as a food material, stick agar, fast-dissolved agar, etc., and one or more of these are used in combination. be able to.

  The content of agar in the oral nutrient is not particularly limited, but it is preferably 0.05 to 0.5 wt%, and about 0.2 to 0.4 wt% with respect to the whole oral nutrient. Is more preferable. In the presence (coexistence) of agar within this range and alginic acid, the occurrence of water separation from the oral nutrient is accurately suppressed. In addition, by preserving water-soluble vitamins in the presence (coexistence) of agar and alginic acid within such a range, water-soluble vitamins can be included in agar and alginic acid, so that Elution of sex vitamins can be suppressed. In other words, it is possible to suppress the occurrence of water separation from oral nutrients and to suppress the elution of water-soluble vitamins in the separated water layer, so in oral nutrients (oral nutrients excluding generated water separation) A decrease in the ratio of water-soluble vitamins can be accurately prevented.

  In addition, since agar and alginic acid can contain water-soluble vitamins, isomerization of water-soluble vitamins in oral nutrients is reduced, and the abundance ratio of water-soluble vitamins in oral nutrients is reduced. In addition, the stability of the water-soluble vitamin can be improved over a long period of time.

  In addition, since elution of water-soluble vitamins into the separated water layer can be suppressed, the water-soluble vitamins contained in this water layer are isomerized from the water-soluble vitamins by, for example, oxidation by contact with air and the above-mentioned Discoloration of the oral nutrient accompanying isomerization can be accurately suppressed.

In addition, the oral nutritional agent can be a gel having an appropriate hardness.
The alginic acid is not particularly limited, and those with pharmaceutical additives and those with food additives can be used. Moreover, as an alginate, it is not specifically limited to the kind, For example, a sodium salt, a calcium salt, etc. are mentioned.

  The total content of alginic acid and / or a salt thereof in the oral nutrition is not particularly limited, but is preferably 0.05 to 0.5 wt% with respect to the whole oral nutrition, 0.2 to 0 More preferably, it is about 4 wt%. In the presence (coexistence) of alginic acid and agar within such a range, generation of water separation from the oral nutrient is effectively suppressed. In addition, by preserving water-soluble vitamins in the presence (coexistence) of alginic acid and agar within such a range, water-soluble vitamins can be included in alginic acid and agar. Elution of sex vitamins can be suppressed. In other words, it is possible to suppress the occurrence of water separation from oral nutrients and to suppress the elution of water-soluble vitamins in the separated water layer, so in oral nutrients (oral nutrients excluding generated water separation) A decrease in the ratio of water-soluble vitamins can be accurately prevented.

  In addition, since agar and alginic acid can contain water-soluble vitamins, isomerization of water-soluble vitamins in oral nutrients is reduced, and the abundance ratio of water-soluble vitamins in oral nutrients is reduced. In addition, the stability of the water-soluble vitamin can be improved over a long period of time.

  In addition, since elution of water-soluble vitamins into the separated water layer can be suppressed, water-soluble vitamins contained in this water layer are isomerized and oxidized by, for example, oxidation by contact with air. Discoloration of the oral nutrient due to the isomerization can be accurately suppressed.

  The ratio of the content of agar and the content of alginic acid in the oral nutrient is B / A when the content of agar is A [wt%] and the content of alginic acid is B [wt%]. Is preferably about 0.25 to 1.6, and more preferably about 0.5 to 1.5. By satisfying this relationship, the effect obtained by adding agar and the effect obtained by adding alginic acid can be obtained synergistically, and more accurately suppress the occurrence of water separation from oral nutrients. At the same time, elution of water-soluble vitamins into water separation and isomerization of water-soluble vitamins can be suppressed, respectively, and it is possible to accurately prevent the ratio of water-soluble vitamins in oral nutrients from being lowered.

  Furthermore, since the isomerization of the water-soluble vitamin in the oral nutrient is reduced, the stability of the water-soluble vitamin can be improved over a longer period.

  Moreover, if it is the density | concentration of both said thickeners, an oral nutrient can be made into the gel thing which has moderate hardness.

  Here, suppressing the elution of water-soluble vitamins in water separation by storing water-soluble vitamins, which will be described later, contained as nutrients in oral nutrients while coexisting with agar and alginic acid and / or its salts It is speculated that the reason why the isomerization of the water-soluble vitamin in the oral nutrient is reduced is as follows.

  That is, when the water-soluble vitamin is in the coexistence of agar and alginic acid, the water-soluble vitamin is surrounded by a gel-like agar and alginic acid crosslinked structure. If the water-soluble vitamin is in such a state, it is presumed that the water-soluble vitamin is taken into the cross-linked structure and the elution of the water-soluble vitamin into the separated water layer is suppressed.

  If water-soluble vitamins are stored in such a state, even if external factors such as light, heat, or oxidation are added to the water-soluble vitamins during storage, the water-soluble vitamins are a barrier in the cross-linked structure. It is speculated that it can be accurately reduced or prevented from being isomerized, and as a result, the water-soluble vitamin can be preserved in the oral nutritional product without decreasing the abundance ratio of the water-soluble vitamin, The stability of the water-soluble vitamin will be improved over a long period of time.

  Here, the water-soluble vitamin is not particularly limited. For example, thiamine (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), pantothenic acid (vitamin B5), pyridoxine (vitamin B6), biotin (vitamin) B7), folic acid (vitamin B9), cyanocobalamin (vitamin B12), ascorbic acid (vitamin C) and the like can be used, and one or more of these can be used in combination.

  Among these water-soluble vitamins, it is particularly preferable to contain at least one of vitamin C, vitamin B1, vitamin B2, and folic acid. Since these vitamins are particularly easily soluble in water (easily eluted in water separation) and have low storage stability, when they are stored together with both agar and alginic acid as in the present invention, elution into water separation is particularly significant. The water-soluble vitamin can be appropriately prevented from being reduced and the amount of water-soluble vitamin in the oral nutritional agent can be prevented from being lowered. Therefore, the water-soluble vitamin storage method of the present invention is more suitably selected as the water-soluble vitamin. .

  The content of the water-soluble vitamin in the oral nutrient is not particularly limited, but is preferably about 0.0001 to 0.5 wt%, or about 0.0001 to 0.1 wt% with respect to the whole oral nutrient. It is more preferable that By storing the water-soluble vitamin within such a range in the presence (coexistence) of agar and alginic acid, the water-soluble vitamin can be more reliably included in the agar and alginic acid. As a result, elution of the water-soluble vitamin into the water separation is suppressed, and a decrease in the existing ratio of the water-soluble vitamin in the oral nutrient can be accurately suppressed.

  These water-soluble vitamins may be those extracted and purified from natural products by known methods, or those obtained by chemical synthesis by known methods, or by fermentation methods using microorganisms or the like. It may be obtained.

  In addition to such water-soluble vitamins, fat-soluble vitamins may be included as vitamins.

  The fat-soluble vitamin is not particularly limited. For example, vitamin A such as retinol (vitamin A1) or 3-dehydroretinol (vitamin A2), ergocalciferol (vitamin D2), vitamin such as cholecalciferol (vitamin D3), etc. Vitamin E such as D, α-tocopherol, β-tocopherol, γ-tocopherol, δ-tocopherol, α-tocotrienol, β-tocotrienol, γ-tocotrienol, δ-tocotrienol, phytonadione (vitamin K1), menaquinone (vitamin K2), Examples thereof include vitamin K such as menadione (vitamin K3), and one or more of these can be used in combination.

  Proteins not only serve as nutrients for nitrogen sources and amino acid supply, but also function as stabilizers to reduce isomerization of water-soluble vitamins. Therefore, as in the present embodiment, the water-soluble vitamin in the oral nutritional supplement is stored in the presence of protein in addition to agar and alginic acid and / or salts thereof, These synergistic effects further suppress the generation of water separation from the oral nutrient. Along with this, elution of water-soluble vitamins into the water is further suppressed.

  Such protein is not particularly limited, and examples thereof include soy protein, milk protein such as milk casein, fish protein, egg egg protein, etc., and one or more of these may be combined. Can be used.

  Among these proteins, it is particularly preferable that the protein is soybean protein. Soy protein not only excels in digestibility and absorption, but also has physiological activity promoting effects such as lipid metabolism promotion, fatigue recovery promotion, basal metabolism promotion, muscle strengthening promotion and diet-induced heat metabolism promotion From the above, it is preferably selected as the nutrient.

  Furthermore, since soybean protein is also excellent in the function as a stabilizer which reduces the isomerization of a water-soluble vitamin, it is suitably selected as a protein from this viewpoint.

  In addition, it does not specifically limit as soybean protein, For example, it can be used combining 1 type (s) or 2 or more types in soybean milk, concentrated soybean protein, isolation | separation soybean protein, etc.

  The content of the protein in the oral nutrient is not particularly limited, but is preferably 0.8 wt% or more, more preferably about 0.8 to 6.0 wt% with respect to the whole oral nutrient. preferable. By preserving water-soluble vitamins in the presence (coexistence) of protein within such a range, the effect of preserving water-soluble vitamins in agar and alginic acid and protein can be obtained synergistically. The stability of sex vitamins can be further improved.

  In addition to the protein, a hydrolyzate (peptide) such as a soybean protein peptide obtained by hydrolyzing the above-described protein with a protease or an acid can be used as a nutrient for supplying nitrogen and amino acid.

  Moreover, it does not specifically limit as lipid, C6-C12 like tricaprylin (glyceryl tricaprylate) other than natural lipids, such as soybean oil, corn oil, palm oil, perilla oil, safflower oil, and fish oil. Synthetic lipids such as medium chain fatty acid triglycerides and the like can be mentioned, and one or more of these can be used in combination.

  The content of lipid in the oral nutrient is not particularly limited, but is preferably about 0.5 to 5.0 wt%, or about 1.0 to 4.0 wt% with respect to the whole oral nutrient. Is more preferable.

  The saccharide is not particularly limited, and examples thereof include starch, dextrin, maltodextrin, oligosaccharide, sucrose, glucose and the like, and one or more of these can be used in combination. Among these, as the saccharide, it is preferable to use dextrin, oligosaccharide, disaccharide such as sucrose, and monosaccharide such as glucose as appropriate. Thereby, it can prevent reliably that saccharide | sugar comes to participate in the gelatinization of an oral nutrient.

  The content of carbohydrates in the oral nutrient is not particularly limited, but is preferably about 2.5 to 25.0 wt%, and about 5.0 to 20.0 wt% with respect to the whole oral nutrient. More preferably.

  Furthermore, it is not specifically limited as minerals, For example, calcium, magnesium, sodium, potassium, phosphorus, chlorine, iron, manganese, copper, iodine, zinc, sulfur etc. are mentioned, 1 type or 2 of these A combination of more than one species can be used.

  The content of these minerals is appropriately set according to the type of minerals, and is preferably about 0.025 to 0.1 wt% in the case of calcium, preferably in the case of magnesium, for example, with respect to the whole oral nutrient. Is set to about 0.01 to 0.05 wt%.

  In addition to agar, alginic acid and the above-mentioned nutrients, oral nutrients include emulsifiers such as soybean lecithin and glycerin fatty acid ester, stabilizers such as sodium erythorbate, pH adjustments such as citric acid and lactic acid. And additives such as fragrances such as ethyl vanillin, vanillin, and propylene glycol may be included.

  The pH of such an oral nutrient is preferably set to 5.5 to 7.0, more preferably 6.0 to 6.5. By setting the pH of the oral nutrient within such a range, alteration and deterioration of each nutrient contained in the oral nutrient can be reliably prevented.

  In addition, the viscosity of the oral nutrient having such a configuration is preferably about 5000 to 30000 mPa · s, and more preferably about 5000 to 13000 mPa · s. An oral nutrient having a viscosity within such a range can reliably hold various nutrients including water-soluble vitamins in a gel-like oral nutrient, has low water separation, and has long-term storage stability. It is preferable because it is excellent.

  Furthermore, when the oral nutrient having such a configuration is stored at 40 ° C. for 3 months, the amount of water separation generated from the oral nutrient is 200 g of the oral nutrient at the start of storage (that is, no water separation has occurred). On the other hand, it is preferably 0 to 20 g (0 to 10 wt%). By setting the amount of water separation within such a range, the oral nutritional agent has no (or little) water separation and forms a homogeneous gel. Thereby, swallowability (ease of swallowing, etc.) is improved, and in particular, aspiration and gastroesophageal reflux in patients with dysphagia are prevented. That is, by setting the amount of water separation within the above range, the oral nutrient of the present embodiment can be suitably used as an oral nutrient for dysphagic persons.

  Moreover, when an oral nutrient is preserve | saved for three months at 40 degreeC, the content rate of the water-soluble vitamin in the water produced from this oral nutrient is preferably 0-10 wt%. By setting the content of water-soluble vitamins in the water to fall within the above range, elution of the water-soluble vitamins in the water will be sufficiently suppressed, and the abundance ratio of the water-soluble vitamins in the oral nutrient will be reduced. Water-soluble vitamins can be stored in oral nutrients without (or hardly reduced). In addition, even if the water-soluble vitamin contained in the water is oxidized by contact with air, for example, the amount of the water-soluble vitamin is extremely small, so discoloration of the oral nutrient is prevented.

  The oral nutritional agent in the form of a gel according to the present embodiment as described above is manufactured by, for example, a manufacturing method as described below.

  First, water is prepared, and after adding water-soluble vitamins, proteins, carbohydrates, lipids and minerals and an emulsifier described above to this water, the resulting liquid is emulsified using a homogenizer or the like. Prepare oral nutrition.

  Next, a mixed solution of agar and alginic acid dissolved by heating in advance is added to the liquid oral nutrient while stirring, thereby mixing them together.

  Next, the liquid oral nutrient supplemented with agar and alginic acid is sterilized by heating with a retort or the like in a state where the pouch such as an aluminum pouch or a soft bag is filled, and then cooled. Thereby, a liquid oral nutrient can be gelatinized.

  The timing of adding the mixed solution of agar and alginic acid is not limited to the case where it is added to the liquid oral nutrient as described above. For example, the liquid oral oral solution can be obtained by emulsification using a homogenizer or the like. You may make it add the said mixed solution in water before adjusting a nutrient. With such a configuration, agar and alginic acid can be more homogeneously dispersed in a liquid oral nutrient, and it has the advantage of being able to prepare an oral nutrient that is uniform in color and physical properties. preferable.

  In the present embodiment, the case where water-soluble vitamins, proteins, carbohydrates, and minerals are contained as nutrients contained in the gel-like oral nutrient is described. However, the present invention is not limited to such cases. As long as it contains water-soluble vitamins as an essential component, depending on the type of nutrients to be administered (supplemented) to the patient, at least one of protein, carbohydrates and minerals may be omitted. Good.

  In the present embodiment, the nutrient of the present invention is applied to an oral nutrient. However, the present invention is not limited to this. For example, the nutrient of the present invention is directly administered to the stomach via a tube. You may apply to a gastric nutrient, and you may apply to the enteral nutrient directly administered to an intestine through a tube. In particular, when applied to a transgastric nutrient, gastroesophageal reflux can be prevented in the same manner as the enteral nutrient described above.

  As mentioned above, although the preservation | save method of the fat-soluble vitamin of this invention was demonstrated based on suitable embodiment, this invention is not limited to these. For example, various nutrients contained in foods and nutrients to which the method for preserving the water-soluble vitamin of the present invention is applied can be replaced with any one that can exhibit the same function, or any function can be provided. You can also add what you have.

Next, specific examples of the present invention will be described.
1. Preparation of Oral Nutrients In the following Examples 1 to 15 and Comparative Examples 1 to 3, gel-like oral nutrients were prepared.

Example 1
A gel-like oral nutrient containing the nutrients (nutrient components) in the proportions shown in Table 1, agar and alginic acid was filled in an aluminum pouch and prepared through the following steps.

  <1A> First, after adding a protein to water, it was dispersed using a TK homogenizer (manufactured by Tokushu Kika Kogyo Co., Ltd.) while heating to 70 ° C. to obtain a dispersion.

  <2A> Next, lipids containing an emulsifier, carbohydrates, minerals, and water-soluble vitamins were added to the dispersion in this order, and then agar was dissolved by heating in water containing sodium citrate as a solubilizer. The solution which melt | dissolved the solution and alginic acid was added, and the oral nutrient containing the water-soluble vitamin which mix | blended agar and alginic acid was obtained.

  <3A> Next, this oral nutrient was emulsified using a high-pressure homogenizer (manufactured by Sanwa Kikai Co., Ltd.) while maintaining the temperature (70 ° C.) as it was without cooling.

<4A> Next, 200 g of the emulsified oral nutrient was filled in an aluminum pouch, and after retort sterilization at 121 ° C. for 15 minutes using a retort, this was cooled and gelled. The gel-like oral nutrient was obtained in a state of being filled in an aluminum pouch.
In addition, the pH of this oral nutrient was 6.5.

(Examples 2-18, Comparative Examples 1-9)
A gel-like oral nutrient in the same manner as in Example 1 except that the contents of agar and alginic acid contained in the oral nutrient and / or the types of water-soluble vitamins are shown in Tables 1 to 3 Was prepared in a state filled in an aluminum pouch.

2. Various measurements The following measurements were performed on the oral nutrients of Examples 1 to 18 and Comparative Examples 1 to 9 obtained as described above. The results are shown in Table 4.

(2-1) Measurement of water separation The measurement of the amount of water separation in each of Examples 1 to 18 and Comparative Examples 1 to 9 was performed by storing each oral nutrient under conditions of 40 ° C. and 75% RH. The oral nutrient was measured by measuring how much water separation occurred from the oral nutrient after 3 months. The amount of water separation was measured by separating the water separation by filtration and measuring the weight of the separated water separation. In addition, the measurement of the amount of water separation of each oral nutrient was performed 5 times, and the average value was obtained from the obtained measured values.

(2-2) Content of water-soluble vitamins in the water removed The content of the water-soluble vitamins in the water removed from each oral nutrient was measured 5 times, and the average value was determined from the obtained measured values.

(2-3) Measurement of Viscosity of Oral Nutrient Viscosity of each oral nutrient was measured 5 times, and an average value was obtained from the obtained measured values.

  In Table 4, “content ratio of water-soluble vitamins present in the water (wt% / total)” indicates the amount of vitamins present in the water of the entire product (oral nutrient). “Remaining amount of C (%)” indicates the remaining amount when Example 10 is taken as 100%.

  First, as is apparent from Table 4, only one of agar and alginic acid such as the oral nutrient of Comparative Examples 1 and 2, or agar such as the oral nutrient of Comparative Example 3 and Those that do not contain both alginic acid, those that combine agar and other thickening polysaccharides such as the oral nutrients of Comparative Examples 4-6, and alginic acid and other thickenings such as Comparative Examples 7-9 In the combination with polysaccharides, the generation of water separation from the oral nutrient could not be suppressed. On the other hand, in the oral nutrient of Examples 1-18, compared with the oral nutrient of Comparative Examples 1-3, the amount of water separation after 3 months was small. Thereby, it turned out that generation | occurrence | production of the water separation from an oral nutrient is suppressed by using agar and alginic acid as a gelatinizer.

  In addition, among the same oral nutrients of Examples 1 to 6 except that the amounts of agar and alginic acid were different, the amount of water separation after 3 months of the oral nutrients of Examples 3 to 6 was particularly small. Thereby, when the content of agar and the content of alginic acid were 0.25-0.6 wt%, respectively, it turned out that the amount of the water separation generated from an oral nutrient becomes especially small.

  Secondly, as clearly shown in Table 4, only one of agar and alginic acid such as the oral nutrient of Comparative Examples 1 and 2, or agar such as the oral nutrient of Comparative Example 3 and Those that do not contain both alginic acid, those that combine agar and other thickening polysaccharides such as the oral nutrients of Comparative Examples 4-6, and alginic acid and other thickenings such as Comparative Examples 7-9 The combination with polysaccharides could not inhibit the elution of water-soluble vitamins in the water. On the other hand, in the oral nutrient of Examples 1-18, the content rate of the water-soluble vitamin in the water after 3 months was low compared with the oral nutrient of Comparative Examples 1-9. Thus, it was found that the use of agar and alginic acid as a gelling agent suppresses the elution of water-soluble vitamins into water separation.

  Moreover, the content rate of the water-soluble vitamin in the water removal after 3 months of the oral nutrient of Examples 3-6 is similar among the oral nutrients of Examples 1-6 except that the blending amounts of agar and alginic acid are different. It was low. Thereby, when content of agar and content of alginic acid were 0.25-0.6 wt%, respectively, it turned out that the content rate of the water-soluble vitamin especially in a water release becomes low.

  Thirdly, when Example 3 and Example 15 are compared except that whether or not protein is blended is different, Example 3 blending protein has less water separation, The water-soluble vitamin content in the water was low. As a result, it was found that by storing water-soluble vitamins together with agar, alginic acid and protein, the amount of water separation was reduced, and the content of water-soluble vitamins in the water separation was also reduced.

  In addition, when the same Example 3 and Examples 16 to 18 were compared except that other polysaccharides (carrageenan, locust bean gum or starch) different from agar and alginic acid were included instead of protein, the protein The amount of water separation was smaller in Example 3 in which the water content was added, and the content of water-soluble vitamins in the water was lower. It has also been found that, by storing water-soluble vitamins together with agar, alginic acid and protein, the amount of water separation is reduced, and the content of water-soluble vitamins in the water separation is also reduced.

  Moreover, when Example 11 and Example 14 which are the same except that the kind of protein differs are compared, Example 11 containing soybean protein has a smaller amount of water separation, and water-soluble vitamins in the water It turned out that the content rate of also becomes low. Thus, it was found that by using soybean protein as the protein, generation of water separation and elution of water-soluble vitamins into the water separation were particularly suppressed.

  Further, when the same Example 11, Example 12 and Example 13 are compared except that the amount of protein is different, the amount of protein added is 0.8 wt% or more, so that It was found that elution of water-soluble vitamins was suppressed, respectively, and that the elution of water-soluble vitamins in the water and water was further suppressed by setting the protein content to 1.6 wt% or more.

  Fourthly, in the oral nutrients of Examples 1 to 15, the viscosity of the oral nutrients of Comparative Examples 1 to 3 is suitable as an oral nutrient (easy to swallow even for people with dysphagia). I understood. Further, it has been found that when the agar content and the alginic acid content are 0.25 to 0.4 wt%, respectively, the viscosity is suitable for an oral nutrient.

  Fifthly, in the oral nutrients of Examples 1 to 15, the residual rate of vitamin C was 90% or more and stable compared to the oral nutrients of Comparative Examples 1 to 3. When there was much vitamin C in the water, deterioration was quick.

Claims (7)

In a food or nutrient containing a water-soluble vitamin, a method for preserving the water-soluble vitamin for stably storing the water-soluble vitamin,
A method for preserving a water-soluble vitamin, comprising preserving the water-soluble vitamin in the food or nutrient while allowing agar and alginic acid and / or a salt thereof to coexist.   The method for preserving a water-soluble vitamin according to claim 1, comprising at least one of vitamin C, vitamin B1, vitamin B2, and folic acid as the water-soluble vitamin.   The method for preserving water-soluble vitamins according to claim 1 or 2, wherein the water-soluble vitamins are stored while coexisting with proteins.   The method for preserving a water-soluble vitamin according to claim 3, wherein the protein is soybean protein.   5. The water-soluble vitamin according to claim 1, wherein when the food or nutrient is stored at 40 ° C. for 3 months, the amount of water separation generated from the food or nutrient is 0 to 10 wt%. Preservation method.   When the food or nutrient is stored at 40 ° C. for 3 months, the amount of vitamin present in the water from the water generated from the food or nutrient is the total amount of vitamins blended in the food or nutrient. The method for preserving a water-soluble vitamin according to any one of claims 1 to 5, wherein the content is 0 to 10 wt% based on the weight.   The method for preserving a water-soluble vitamin according to any one of claims 1 to 6, wherein the food or nutrient is an oral nutrient or an enteral nutrient.