JP2014003960A - Liquid nutritive composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a liquid composition having satisfactory tube flowability and bacteriostatic properties while having a high calorific value, and further to provide a liquid nutritive composition which has high emulsion stability and preferably a low osmotic pressure and can be stored for a long period of time.SOLUTION: There is provided a liquid nutritive composition which contains a protein, a carbohydrate, an emulsifier, oils and fats, and water, wherein the blending amount of the protein (A) is 2 to 11 mass%, the blending amount of the carbohydrate (B) is 10 to 35 mass%, the total blending amount of the emulsifier (C) and the oils and fats is 1 to 13 mass%. The liquid nutritive composition comprises: at least collagen peptide and vegetable peptide having a weight average molecular weight of 1000 to 5000 as the protein (A); at least a decomposed product of starch having a number average molecular weight of 400 to 900 as the carbohydrate (B); at least (i) a polyglycerol fatty acid ester in which an average degree of polymerization of polyglycerol is 6 to 20 and the main fatty acid is oleic acid and/or myristic acid and (ii) a monoglyceride in which the main fatty acid is a saturated fatty acid having 12 to 22 carbon atoms as the emulsifier (C); and at least oils and fats having a melting point of -30°C to 45°C as the oils and fats (D), and has a pH of 2.0 to 5.0.

Description

  The present invention relates to a liquid nutritional composition that can be suitably used for concentrated liquid foods, enteral nutrients, comprehensive nutritional foods, medical foods, and the like. More specifically, the present invention relates to a liquid nutritional composition containing protein, saccharide, emulsifier, oil and fat, and water and having a pH of 2.0 to 5.0.

  In the place of nutritional supplementation, enteral nutrition has been conventionally employed in which, when the function of the digestive tract is sufficient but it is difficult to swallow food, nutritional components are administered to the stomach or intestine through a tube. Since enteral nutrition is close to natural nutrition, it can be said to be a desirable nutritional supplement because it can avoid complications such as disuse atrophy of the intestinal mucosa and infection caused by intestinal inactivity. . In the liquid food used for enteral nutrition, a high-calorie liquid food of about 1.5 kcal / ml or more is required from a relatively low liquid food of about 1.0 kcal / ml per unit volume. It has become to. The high-calorie liquid diet not only shortens the administration time, but also has the advantage of reducing the risk of gastroesophageal reflux leading to pneumonia by reducing the volume burden on the stomach. Furthermore, since the amount of water contained per unit volume is small, it is a liquid food with high added value, such as high convenience for patients who need to limit the amount of water intake. Liquid food is often administered through a thin tube. Therefore, liquidity with low viscosity is required as well as irreversible separation (creaming and precipitation) of nutrient components and absence of aggregates. In the high-calorie liquid food, since the water content is small and the nutrient content is large, a product having a uniform liquidity while keeping the viscosity sufficiently low has not been achieved.

  In addition, there is a problem that even when the viscosity is such that the thin tube can flow down, protein components and the like in the liquid food agglomerate due to backflow of gastric acid, causing tube blockage. Most common liquid foods have a neutral pH, contain proteins that aggregate when contacted with acid, and have no acid resistance. Once it was pulled out of the body, it was necessary to remove the obstruction and reinsert it, which forced a great deal of effort on the caregivers.

  In addition, in the place where liquid food is used, the opened liquid food is not administered all at once and may be stored for several hours to several days, or osmotic diarrhea may occur in patients in the early hospitalization. Since slow administration is performed so as not to occur, the liquid food may be left in the administration bottle for a long time. In such a case, if rot caused by bacteria occurs, serious troubles such as food poisoning may occur. Therefore, it is desired to dissolve the acidic substance in the liquid food and suppress the bacterial growth by the bacteriostatic effect of the acid. However, as mentioned above, most liquid foods that are currently available or known have a neutral pH and no acid resistance, so when acidic substances are dissolved, proteins aggregate and maintain the function as a liquid food Can not do it. For this reason, it is the present condition that bacteriostatic by acid is impossible. On the other hand, if the liquid food can be acidified at the stage of production at the factory, it is possible to save the user from having to dissolve the acidic substance. Therefore, it is desirable that the liquid food itself is acidic in advance.

  Thus, in order to obtain a liquid composition having good tube fluidity and bacteriostatic properties while having a high calorific value, a liquid nutritional composition having low viscosity and acid resistance has been demanded. In addition, in order to suppress osmotic diarrhea, the osmotic pressure is low, and in order to enable long-term storage, it is necessary that the emulsification stability is high over a long period even after heat sterilization.

  In order to provide such a liquid nutritional composition, various devices have been conventionally made. For example, Patent Document 1 includes a tube fluidity improver and tube fluidity improver that can suppress clogging in a tube or change in infusion flow rate by simply adding it to a liquid food composition or the like. Techniques relating to a nutrient liquid food and a method for producing the same are disclosed. However, simply adding a tube fluidity improver such as polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, sucrose fatty acid ester, etc. added for the purpose of preventing the attachment of the liquid nutritional composition to the inner wall of the tube will lead to acid resistance. Therefore, tube obstruction due to gas acid reflux and bacteriostatic properties due to acidic substances cannot be obtained. In addition, it is impossible to reduce the viscosity, to lower the osmotic pressure, and to maintain good emulsification stability including long-term storage.

  Patent Document 2 discloses a technique relating to an acidic liquid food having antibacterial properties, prepared using fermented milk products, and having antibacterial properties of pH 4.6 or lower. However, only by preparing an acidic liquid food having a pH of 4.6 using fermented milk products as a raw material as in the present invention, tube obstruction due to backflow of gastric acid and bacteriostatic properties due to acidic substances can be obtained. It is difficult to maintain good emulsification stability including viscosity and long-term storage. In particular, when a high calorie liquid food is used, the viscosity is high, and there is a high possibility that the emulsion stability cannot be maintained when stored for a long time.

  Patent Document 3 discloses that an acidic liquid enteral nutrient containing protein for the purpose of making the nutrients acidic so that tube clogging and bacterial contamination are less likely to occur, and there are variations in taste and flavor, making it easy to ingest. Techniques related to this are disclosed. The protein is composed of an acidic whey protein isolate and a collagen peptide, and the emulsifier is composed of an organic acid monoglyceride and a polyglycerin fatty acid ester which is a monoester of polyglycerin and oleic acid having a polymerization degree of 4-10. However, even in this case, the whey protein isolate that does not easily aggregate under acidic conditions, the organic acid monoglyceride for the purpose of suppressing the occurrence of heat aggregation of the whey protein, and the organic acid monoglyceride that is poorly dispersible in water are homogeneously mixed in water. By adjusting the pH to 3.0-4.2 using the polyglycerin fatty acid ester intended to be dispersed in the tube, long-term storage can be achieved even if tube clogging due to backflow of gastric acid or bacteriostatic properties due to acidic substances can be obtained. It is difficult to maintain good emulsification stability. In particular, in the case of a high calorie liquid food, not only does the viscosity increase, but protein aggregation cannot be suppressed and aggregates are generated, making it difficult to obtain good tube fluidity.

  Patent Document 4 discloses a technique related to an acid heat resistance improver for acidic liquid food. This is a technique for achieving the object by including a polyglycerin fatty acid ester in which polyglycerin having a cyclic content of 25% or less and stearic acid are esterified. In the examples, acidic whey protein is used as the protein, and decaglycerol monostearate and decaglycerol distearate are used as emulsifiers. However, by using only acidic whey protein that does not easily aggregate under acidic conditions and polyglycerin fatty acid ester that is excellent in protein aggregation suppression effect, tube clogging due to reflux of gastric acid and bacteriostatic properties due to acidic substances can be obtained. There is a possibility that the emulsion stability including long-term storage cannot be kept good. In particular, in the case of a high calorie liquid food, not only does the viscosity increase, but protein aggregation cannot be suppressed and aggregates are generated, making it difficult to obtain good tube fluidity.

  As described above, a liquid nutritional composition having low viscosity and acid resistance, in addition to osmotic diarrhea, in order to obtain a liquid composition having a good tube fluidity and bacteriostatic function while having a high calorific value. In order to suppress this, the osmotic pressure is low, and long-term storage is possible. Therefore, there has never been a liquid nutritional composition having high emulsification stability over a long period even after heat sterilization.

JP 2010-4792 A International Publication No. 2005/094850 JP 2007-126379 A JP 2011-10632 A

  This invention makes it a subject to provide the liquid composition provided with favorable tube fluidity | liquidity and a bacteriostatic function, although it is high calorie | heat amount. Furthermore, it is to provide a liquid nutritional composition having high emulsification stability, preferably low osmotic pressure and capable of long-term storage.

  As a result of intensive studies, the present inventors have found that a liquid nutritional composition can be formed by using a specific peptide, starch degradation product, emulsifier, and oil and fat, and have completed the present invention. The present invention includes the following first <1> to tenth <10> inventions.

<1> A liquid nutritional composition containing protein, carbohydrate, emulsifier, fat and water, and water,
The amount of protein (A) is 2 to 11% by mass, the amount of carbohydrate (B) is 10 to 35% by mass, and the total amount of emulsifier (C) and fat (D) is 1 to 13% by mass. Yes,
The protein (A) contains at least a collagen peptide and a vegetable peptide having a weight average molecular weight of 1000 to 5000,
As a carbohydrate (B), it contains at least a starch degradation product having a number average molecular weight of 400 to 900,
As the emulsifier (C), (i) a polyglycerol fatty acid ester having an average degree of polymerization of polyglycerol of 6 to 20 and a main fatty acid of oleic acid and / or myristic acid, and (ii) a main fatty acid having 12 to 22 carbon atoms. Containing at least monoglyceride which is a saturated fatty acid of
As fats and oils (D), it contains at least fats and oils having a melting point of -30 ° C to 45 ° C,
A liquid nutritional composition having a pH of 2.0 to 5.0.

<2> In the emulsifier (C), (i) a polyglycerol fatty acid ester having an average polymerization degree of polyglycerol of 6 to 20 and a main fatty acid of oleic acid and / or myristic acid; and (ii) a main fatty acid. Liquid nutrition composition as described in said <1> whose content ratio with monoglyceride which is a C12-C22 saturated fatty acid is 1: 0.1-1: 2.5.

<3> Collagen peptide and plant peptide having a weight average molecular weight of 1000 to 5000 are 50% by mass or more of the whole protein (A), and starch degradation product having a number average molecular weight of 400 to 900 is 50 mass of the whole carbohydrate (B). % Or more, (i) the average degree of polymerization of polyglycerol is 6 to 20, and the main fatty acid is oleic acid and / or myristic acid, and (ii) the main fatty acid has 12 to 22 carbon atoms. <1> to <2> above, wherein the monoglyceride which is a saturated fatty acid contains 70% by mass or more of the whole emulsifier (C) and the oil having a melting point of −30 ° C. to 45 ° C. is 70% by mass or more of the whole fat and oil (D). Liquid nutrition composition in any one of.

<4> Liquid nutrition composition in any one of said <1>-<3> whose mass ratio of fats and oils (D) and an emulsifier (C) is 1: 6-3: 1.

<5> The liquid nutritional composition according to any one of <1> to <4> above, which contains a medium-chain fatty acid triglyceride as an oil having a melting point of −30 ° C. to 45 ° C.

<6> The liquid nutritional composition according to any one of <1> to <5> in the previous period, wherein the protein (A) comprises a collagen peptide, a vegetable peptide having a weight average molecular weight of 1000 to 5000, and an amino acid.

<7> The liquid nutritional composition according to any one of <1> to <6>, wherein the collagen peptide has a weight average molecular weight of 2000 to 50000.

<8> Further contains 0.1% to 5% by weight of dietary fiber (E),
The liquid according to any one of <1> to <7>, wherein the dietary fiber (E) is one or more selected from the group consisting of indigestible dextrin, inulin, and polydextrose. Nutritional composition.

<9> The liquid nutrition composition according to any one of <1> to <8>, wherein the vegetable peptide is a soybean peptide.

  ADVANTAGE OF THE INVENTION According to this invention, in order to set it as the liquid composition provided with favorable tube fluidity | liquidity and bacteriostatic property, although it is high calorie | heat amount, the liquid nutrition composition which has low viscosity and acid resistance can be provided. Furthermore, it is possible to provide a liquid nutritional composition having good emulsification stability under acidic conditions, and can be stored for a long time even after being subjected to heat sterilization. In addition, osmotic diarrhea can be suppressed by lowering the osmotic pressure.

  The liquid nutritional composition of the present invention has good emulsion stability despite being acidic. Common neutral liquid nutritional compositions include non-hydrolyzed caseinates and milk protein concentrates (also known as total milk protein, MPC, TMP, etc.) and acidic milk whey (milk whey isolate, fractionated whey) , WPI, etc.) and soy protein are blended, and their emulsification function maintains their emulsion stability. However, since these proteins have an isoelectric point in the acidic region, acidic milk whey produced by a processing method that aggregates when it becomes acidic, loses its emulsifying function, and is relatively less likely to cause acid aggregation is also present in the present invention. When heat sterilized in an environment containing a high amount of heat or minerals, aggregation occurs and the emulsification function is lost. For this reason, the emulsifying function of proteins used in general liquid nutritional compositions cannot exhibit an effect under acidic conditions. In the present invention, protein (A); collagen peptide and vegetable peptide having a weight average molecular weight of 1000 to 5000, carbohydrate (B); starch degradation product having a number average molecular weight of 400 to 900, emulsifier (C); A polyglycerin fatty acid ester in which the average degree of polymerization of polyglycerol is 6 to 20 and the main fatty acid is oleic acid and / or myristic acid, and (ii) a monoglyceride in which the main fatty acid is a saturated fatty acid having 12 to 22 carbon atoms And fat (D); it was revealed that the liquid nutritional composition comprising the fat and oil having a melting point of −30 ° C. to 45 ° C. has good emulsification stability even under acidic conditions. Among these, the surface active ability which is the most main function is borne by the polyglycerol fatty acid ester in which the average polymerization degree of the emulsifier (C) (i) polyglycerol is 6 to 20 and the main fatty acid is oleic acid or myristic acid. .

(Emulsifier (C) (i) Polyglycerin fatty acid ester and protein (A))
The collagen peptide essential as the protein (A) in the present invention and the vegetable peptide having a weight average molecular weight of 1000 to 5000 do not form a complex due to hydrophobic interaction with the (i) polyglycerin fatty acid ester, and the (i ) It does not prevent polyglycerin fatty acid esters from adsorbing to the emulsifying interface. The amino acid composition of the collagen peptide has a characteristic that it does not form a complex because there are very few hydrophobic amino acids. The vegetable peptide having a weight average molecular weight of 1000 to 5000 has a property of not forming a complex because the hydrophobic region possessed before hydrolysis is sufficiently degraded. Moreover, since the emulsification function which the weight average molecular weight 1000-5000 had before hydrolysis does not remain, it has the characteristic which does not compete with the said (i) polyglycerol fatty acid ester in an emulsification interface. Furthermore, it has the merit of not causing aggregation of emulsified particles due to a local concentration gradient described later.

(Emulsifier (C) (i) Polyglycerin fatty acid ester and carbohydrate (B))
The starch hydrolyzate having a number average molecular weight of 400 to 900, which is essential in the present invention, also has a characteristic that it does not form a complex due to hydrophobic interaction with the (i) polyglycerol fatty acid ester and does not hinder the emulsifying function. Non-hydrolyzed starch has a helical structure in its molecule, and the inside formed by the helix is hydrophobic, so that the fatty acid portion of (i) polyglycerin fatty acid ester is incorporated inside the helix. However, a starch degradation product having a small average molecular weight has a property that it is difficult to form a helical structure enough to incorporate the (i) polyglycerol fatty acid ester. In addition, a component having a small molecule-occupied volume together with a peptide has a merit of preventing aggregation of emulsified particles due to a local concentration gradient. The local concentration gradient means that when the distance between a plurality of emulsified particles is accidentally close, the space between them becomes narrow, and molecules with a large occupied volume have a concentration gradient that is inevitably excluded from the aqueous phase region between them. Point to. In order to eliminate the osmotic pressure due to the concentration gradient, water molecules are also excluded from between the emulsified particles, and the concentration gradient is restored. However, when the water molecules are excluded, the two emulsified particles approach and come into contact with each other. If this phenomenon progresses, it will lead to aggregation of the emulsified particles, that is, destabilization of the emulsion.

(Emulsifier (C) (i) Polyglycerin fatty acid ester and emulsifier (C) (ii) monoglyceride)
The (i) polyglycerin fatty acid ester has properties that are largely biased toward hydrophilicity among emulsifiers, and is unevenly distributed at a position relatively close to the aqueous phase portion even at the emulsifying interface. Therefore, it is desirable to use an emulsifier (monoglyceride) having a property biased toward hydrophobicity. According to the combination of the (i) polyglycerin fatty acid ester and the (ii) monoglyceride, an emulsifier can be uniformly present at the emulsification interface. In addition, since the present invention contains a larger amount of starch degradation product than required in nutritional composition, the hydrophobic portion due to the helical structure of the remaining starch degradation product cannot be ignored. Since the (ii) monoglyceride forms a complex with the starch degradation product in preference to the (i) polyglycerin fatty acid ester, the polyglycerin fatty acid ester can be sufficiently adsorbed on the emulsifying interface.

(Emulsifier (C) (i) Polyglycerin fatty acid ester and fat (D))
The fat and oil having a melting point of −30 ° C. to 45 ° C. essential in the present invention means a fat and oil having a low melting point. A low melting point can be said to have a low viscosity as an oil or fat, but if the viscosity is low, there is an advantage that the emulsified particles are easily finely divided. Among oils and fats having a low melting point, hydrophilic oils and fats are particularly preferable. Good compatibility with the (i) polyglycerin fatty acid ester which is largely biased in hydrophilicity, and a good emulsified structure can be obtained. As hydrophilic fats and oils, for example, medium chain fatty acid triglycerides are preferable.

(Nutrition composition)
The liquid nutritional composition of the present invention is typically a liquid and fluid nutritional composition called liquid food, concentrated liquid food, or integrated nutritional food, but is not limited thereto. The basic composition is composed of water, protein, lipid, and sugar, and usually further includes dietary fiber, vitamins, and minerals. The balance is set according to each purpose with reference to “Japanese food intake standards (2010 edition)” formulated by the Ministry of Health, Labor and Welfare. However, since the “Japanese dietary intake standard (2010 version)” is set for healthy individuals, the energy requirement per day is 1350 kcal to 2750 kcal, but those who use liquid foods In many cases, the person is bedridden and has a low basal metabolic rate, and the daily calorific value is often set at 800 kcal to 1500 kcal.

(Outline of protein (A))
Protein (A) is a nutritional protein and includes a peptide and a free amino acid. The compounding quantity of protein (A) is 2-11 mass% of the whole liquid nutrition composition. If it is less than 2% by mass, the nutritional value will be low, and if it is more than 11% by mass, the nutrition will be burdened on the kidneys and the adverse effects on users with impaired kidney function will increase, and the viscosity will increase. It becomes difficult to flow down the tube too much. The content of the collagen peptide and the vegetable peptide having a weight average molecular weight of 1000 to 5000 is preferably 50% by mass or more, particularly preferably 80% by mass or more of the whole protein (A). The protein (A) is preferably substantially composed only of a peptide and a free amino acid as an essential amino acid. Examples of amino acids include L-isoleucine, L-leucine, L-lysine, L-methionine, L-phenylalanine, L-threonine, L-tryptophan, L-valine, L-histidine and the like.

(Collagen peptide of protein (A))
In the present invention, it is essential to use a collagen peptide. Collagen peptide is a degradation product of gelatin by acid, alkali or enzyme, and its weight average molecular weight is preferably 2000 to 50000, most preferably 4000 to 20000. If it is smaller than 2000, the osmotic pressure may increase due to free amino acids or low molecular weight peptides, and if it is larger than 50000, the gelling property may not be sufficiently lost, and the liquid nutritional composition may be gelled or increased in viscosity. There is. Collagen peptides have the advantage that they dissolve easily and are not easily insolubilized even when heat-sterilized in an acidic region. Examples of the origin of the collagen peptide include bones, skins, scales and chicken crowns of cows, pigs, fish and birds.

(Plant peptide of protein (A))
In the present invention, it is essential to use a vegetable peptide having a weight average molecular weight of 1000 to 5000. Preferably, the vegetable peptide has a weight average molecular weight of 2000 to 3000. If the weight average molecular weight is less than 1000, the osmotic pressure increases, which is not suitable. On the other hand, if it exceeds 5000, the properties of the protein before hydrolysis (acid, insolubility or property of being easily aggregated by heating) remain, and the peptide itself becomes insoluble and cloudy. On the other hand, if it is larger than 5000, a fine particle size cannot be obtained and the emulsion stability is lowered.

(Measurement method of resolution)
As a method for measuring the degradation degree of the vegetable peptide of the present invention, a generally used OPA (o-Phthalaldehyde) method or the like can be used.

(amino acid)
As described above, when a peptide having a low amino acid score such as a collagen peptide is used, it is preferable to mix a free amino acid in order to maintain a certain amino acid score as a final product. For example, when whey peptide and collagen peptide are mixed at 1: 1, L-tryptophan, L-leucine, L-methionine or L-cysteine, L-histidine, L-valine, and L-phenylalanine or L-tyrosine Is preferable. Among them, L-phenylalanine or L-tyrosine must be added in a large amount in order to make the amino acid score 90 to 100, but L-phenylalanine is more preferable in the acidic region from the viewpoint of solubility and storage stability.

(Nutrition balance of protein (A))
The protein (A) of the present invention preferably has an energy ratio of 8 to 32%, more preferably 12 to 24%, and most preferably 12 to 20%. In terms of clinical nutrition, since there is no nutritional state called PEM (Protein Energy Malnutrition), and to recover from this nutritional state, many protein components are contained per unit volume or unit calorie. It is hoped that. In the PEM state, various diseases and postoperative recovery are delayed, and recently it has been pointed out that it is easy to develop pressure ulcers and is difficult to cure. However, when there are many protein components, the kidney which processes a protein waste product will be burdened, and especially in the elderly in which the function of the kidney has fallen, since blood urea nitrogen will rise, it is not preferable. Moreover, when a protein concentration is high, a viscosity and an osmotic pressure will rise. When the protein concentration is low, it is necessary to increase the amount of sugar or fat relatively in order to secure a certain amount of heat. When the amount of sugar is increased, the problem of postprandial blood glucose level as described later may When the dose is increased, problems such as hyperlipidemia occur.

(Protein (A) analysis method and amino acid score)
The content of the protein (A) of the present invention is calculated by measuring the nitrogen content by the Kjeldahl method or the like. Therefore, no matter whether it is a free amino acid that is a digestion state of a protein or a protein degradation product (peptide), it is nutritionally included in the protein. For nutritional purposes, it is desirable to have a nutritionally good quality. For example, there is an index called an amino acid score. In the nutritional composition of the present invention, the amino acid score of the protein used is not limited, but the nutritional composition is at least 70 or more, preferably 80 or more, and most preferably 100.

(Outline of carbohydrate (B))
It is essential that the saccharide (B) of the present invention contains a starch degradation product having a number average molecular weight of 400 to 900. The total amount of the saccharide (B) liquid nutritional composition of the present invention is 10 to 35% by mass, and if it is less than 10% by mass, the nutritional value is low. Becomes too high. The compounding quantity of saccharide | sugar (B) becomes like this. Preferably it is 15-30 mass%, More preferably, it is 20-30 mass%. The ratio of the starch degradation product having a number average molecular weight of 400 to 900 in the saccharide (B) of the present invention is preferably 50% by mass or more, more preferably 70% by mass or more, and most preferably 90% by mass or more. The total amount of the saccharide (B) may be a starch degradation product having a number average molecular weight of 400 to 900. When the ratio of the starch degradation product having a number average molecular weight of 400 to 900 in the saccharide is small, it is difficult to obtain good tube fluidity and preferable emulsion stability.

(Saccharide (B) starch degradation product)
The number average molecular weight of the starch degradation product used as the saccharide (B) of the present invention is 400 to 900, preferably 500 to 900. If it is less than 400, the osmotic pressure rises. On the other hand, if it is more than 900, the emulsification particle size becomes coarse and the emulsion stability is adversely affected. The starch degradation product is called dextrin, maltodextrin, starch syrup or the like depending on the molecular weight, and is obtained by decomposing starch obtained from potato, corn, tapioca, wheat, etc. with acid or enzyme.

(Nutritional balance of carbohydrate (B))
The carbohydrate (B) of the present invention preferably has an energy ratio of 33 to 84%, more preferably 51 to 78%, and most preferably 60 to 76%. In terms of clinical nutrition, carbohydrates are preferable as an energy source because they are converted to energy relatively quickly, but when added in large amounts, they increase postprandial blood glucose levels and adversely affect diseases such as diabetes. give. In addition, when the sugar concentration is high, not only the viscosity and osmotic pressure increase, but also when the starch degradation product concentration is high, the emulsion is unstable due to the above-mentioned local concentration gradient or the emulsification by the incorporation of the emulsifier by the starch degradation product. The negative effect on sex is increased. When the sugar concentration is low, it is necessary to increase the amount of protein or fat relatively in order to ensure a certain amount of heat. When the amount of protein is increased, the problem of blood urea nitrogen as described above, or lipid When the dose is increased, problems such as hyperlipidemia occur as described later.

(Outline of emulsifier (C))
The emulsifier (C) of the present invention comprises (i) a polyglycerin fatty acid ester in which the average degree of polymerization of polyglycerol is 6 to 20 and the main fatty acid is oleic acid and / or myristic acid, and (ii) the main visual agricultural product. It is essential to contain monoglycerides which are saturated fatty acids having 12 to 22 carbon atoms. The total amount of these emulsifiers (i) and (ii) is preferably 70% by mass or more, particularly preferably 90% by mass or more, based on the entire emulsifier (C). The total amount of the emulsifier (C) may be the above (i) and (ii). If the total amount of (i) and (ii) is less than 70% by mass of the total emulsifier (C), fine emulsified particles and emulsion stability cannot be obtained.

(Polyglycerin fatty acid ester of emulsifier (C) (i))
In the present invention, it is essential to use (i) a polyglycerol fatty acid ester in which the average degree of polymerization of polyglycerol is 6 to 20 and the main fatty acid is oleic acid and / or myristic acid. The average degree of polymerization of polyglycerol is more preferably 10-20. When the average degree of polymerization of polyglycerol is less than 6, fine emulsified particles and emulsion stability cannot be obtained. Fatty acids used as ester raw materials are manufactured and used because long-chain saturated fatty acids such as palmitic acid and stearic acid do not provide fine emulsified particles and emulsion stability, and medium-chain fatty acids such as lauric acid have strong foaming. It becomes inconvenient in the scene to do. Therefore, it is essential to use myristic acid and / or oleic acid as the main fatty acid. Also, oleic acid is better than myristic acid for foaming. In the ratio of fatty acids in the polyglycerin fatty acid ester, the total amount of oleic acid and / or myristic acid is 50% by mass or more, more preferably 70% by weight or more, and most preferably 80% by mass or more. When the ratio of the total amount of oleic acid and / or myristic acid in the polyglycerin fatty acid ester is less than 50% by mass, fine emulsified particles and emulsion stability cannot be obtained.

(Emulsifier (C) (ii) Monoglyceride)
In the present invention, it is essential to use a monoglyceride whose main fatty acid is a saturated fatty acid having 12 to 22 carbon atoms. Fine emulsion particles and emulsion stability cannot be obtained with glycerin having a polymerization degree of 2 or more. The fatty acid used as a raw material for the ester is mainly a saturated fatty acid having 12 to 22 carbon atoms. Examples of such saturated fatty acids include palmitic acid and stearic acid. Unsaturated fatty acids such as oleic acid, linoleic acid, linolenic acid and palmitooleic acid cannot provide fine emulsified particles and emulsion stability. In the ratio of fatty acids in this (ii) monoglyceride, saturated fatty acids having 12 to 22 carbon atoms are 50% by mass or more, more preferably 70% by weight or more, and most preferably 80% by mass or more. If the saturated fatty acid having 12 to 22 carbon atoms in the monoglyceride is less than 50% by mass, fine emulsified particles and emulsion stability cannot be obtained.

(Outline of oil and fat (D))
It is essential that the oil (D) of the present invention contains an oil having a melting point of -30 ° C to 45 ° C. The fat and oil having a melting point of −30 ° C. to 45 ° C. is preferably 70% by mass or more, and particularly preferably 90% by mass or more, based on the entire fat (D). The total amount of the oil (D) can be an oil having a melting point of -30 ° C to 45 ° C. When the fats and oils having a melting point of −30 ° C. to 45 ° C. are less than 70% by mass of the whole fats and oils (D), fine emulsified particles and emulsion stability cannot be obtained.

(Fat and fat (D) having a melting point of -30 ° C to 45 ° C)
In the present invention, the oil having a melting point of −30 ° C. to 45 ° C. used as the oil (D) is more preferably an oil having a melting point of −30 ° C. or less, particularly preferably an oil having a melting point of 10 ° C. or less. Most preferred are medium-chain fatty acid triglycerides, particularly medium-chain fat and MCT, which are 10 ° C. or lower. With fats and oils having a melting point higher than 45 ° C., fine emulsified particles and emulsion stability cannot be obtained. MCT is desirable because it is efficiently absorbed even in patients and elderly people whose digestive functions have declined from a nutritional point of view and can be quickly converted into energy. Examples of fats and oils having a melting point of −30 ° C. to 45 ° C. include soybean oil, rapeseed oil, cottonseed oil, rice oil, corn oil, sesame oil, peanut oil, sunflower oil, safflower oil, camellia oil, olive oil, coconut oil, one Part of palm oil, palm kernel oil, cacao butter, lard, beef tallow, and fish oil. In addition, melting | fusing point shows melting | fusing point in a normal pressure and can be measured by a differential scanning calorimetry (DSC) etc.

(Nutrition balance of fat (D))
The oil and fat (D) of the present invention is preferably 8 to 35% in terms of energy ratio, more preferably 10 to 25%, and most preferably 12 to 20%. In clinical nutrition, oils and fats preferably have a higher calorie content per weight (9 kcal / g) than protein and carbohydrates (4 kcal / g). It adversely affects diseases such as arteriosclerosis. When the fat and oil concentration is low, it is necessary to relatively increase the amount of protein or sugar to ensure a certain amount of heat. When the amount of protein is increased, the problem of blood urea nitrogen as described above, sugar When the quality is increased, the aforementioned postprandial blood glucose level problem occurs.

(Analytical method of fats and oils (D))
The content of the fat (D) of the present invention is measured by an ether extraction method, a chloroform / methanol mixed solution method, an acid decomposition method, a Rosette Gottlieb method, a gel bell method, etc. A chloroform / methanol mixed solution method and a Rosette Gottlieb method are preferable. With these measurement methods, almost the same value can be obtained.

(Dietary fiber (E))
The dietary fiber (E) of the present invention may be one that is generally used as an edible food within the range not departing from the object of the present invention in order to enhance the physiological effect of the nutritional composition. Examples of dietary fiber include tamarind seed gum, guar gum, guar gum enzyme degradation product, wheat germ, indigestible dextrin, soy dietary fiber, pullulan, gum arabic, indigestible dextrin, beet fiber, low molecular weight sodium alginate, agar, Xanthan gum, gellan gum, psyllium seed coat, cellulose, polydextrose, corn fiber, wheat bran and the like. However, water-soluble dietary fiber is desirable in order to ensure long-term stability, which is the object of the present invention. Among them, fine emulsified particles are easily obtained in indigestible dextrin, inulin, and polydextrose.

(Peptide content and ratio)
The protein (A) of the present invention preferably consists essentially of peptides and amino acids. In addition, since amino acids are supplementarily added to increase the amino acid score, most of them are blended as peptides. Therefore, the amount of the peptide and amino acid is the same as the amount of the protein (A) and is 2 to 11% by mass of the whole nutritional composition. If the amount is less than 2% by mass, the nutritional value is low, and 11% by mass. If it is more, the burden on the kidney and the like will increase, and as described above, the nutritional disadvantage will increase and the osmotic pressure will increase. Preferably it is 3-8 mass%, More preferably, it is 3-7 mass%. As described above, collagen peptides dissolve easily, contain minerals in the acidic region, and have the usefulness of being stably dissolved even when subjected to heat sterilization. Since it is 0, it is not preferable to increase the ratio of the collagen peptide. Therefore, in order to maintain a certain amino acid score as a nutritional composition, it is necessary to use a peptide having a good amino acid score, such as a plant peptide, or a free amino acid. In the present invention, as described above, it is necessary to include a vegetable peptide having a weight average molecular weight of 1000 to 5000 as a peptide having a good amino acid score. The ratio of the collagen peptide to the vegetable peptide having a weight average molecular weight of 1000 to 5000 is preferably 5: 1 to 1: 5. More preferably, it is 3: 1 to 1: 3, and most preferably 2: 1 to 1: 2. When the ratio of collagen peptides is large, the osmotic pressure increases due to free amino acids to supplement the amino acid score, and when the ratio of vegetable peptides having a weight average molecular weight of 1000 to 5000 is large, fine emulsified particles and emulsion stability are obtained. Disappear. Here, a part of the vegetable peptide having a weight average molecular weight of 1000 to 5000 can be replaced with another peptide having a good amino acid score. A peptide having a good amino acid score preferably has an amino acid score of 50 or more. More preferably, it is 80 or more, Most preferably, it is 100 or more.

(Emulsifier (C) (i) Ratio of polyglycerin fatty acid ester to emulsifier (C) (ii) monoglyceride)
Among the emulsifiers (C) of the present invention, (i) a polyglycerin fatty acid ester in which the average degree of polymerization of polyglycerol is 6 to 20 and the main fatty acid is oleic acid and / or myristic acid, and (ii) the main fatty acid is The mass ratio with the monoglyceride which is a saturated fatty acid having 12 to 22 carbon atoms is preferably 99: 1 to 25:75, more preferably 90:10 to 35:65, and most preferably 75:25 to 40:60. Fine emulsion particles and emulsion stability are easily obtained.

(Ratio of oil and fat to emulsifier)
In order to obtain a small emulsified particle size in the present invention, the mass ratio of the fat (D) and the emulsifier (C) is important, and is preferably 1: 6 to 3: 1, more preferably 1: 4 to 1.7. : 1, most preferably 1: 3 to 1.2: 1. When there are many fats and oils, the taste peculiar to an emulsifier is suppressed, and when there are many emulsifiers, fine emulsified particles can be obtained.

  When dietary fiber (E) is further blended, the blending amount is preferably 0.1% by mass to 5% by mass, more preferably 0.5% by mass to 3% by mass, and most preferably 0.8%. It is 5 mass%-2 mass%. If the amount is less than 0.1% by mass, the physiological effect of dietary fiber cannot be obtained. If the amount is more than 5% by mass, physiological side effects of dietary fiber are likely to occur clinically.

  The nutritional composition of the present invention has a protein (A) content of 2 to 11% by mass, a carbohydrate (B) content of 10 to 35% by mass, an emulsifier (C) and a fat (D). The total content is 1 to 13% by mass. Furthermore, when dietary fiber (E) is included, 0.1-5 mass% of dietary fiber (E) is contained.

(Other raw materials)
In addition to the above essential components, the nutritional composition of the present invention may use minerals, vitamins, acidulants, high-intensity sweeteners, fruit juices, flavors, and pigments.

(mineral)
The nutritional composition of the present invention can contain minerals such as sodium, potassium, calcium, magnesium, iron, zinc, copper, selenium, chromium, molybdenum, manganese, iodine and the like. Sources of sodium, potassium, calcium and magnesium include chlorides, hydroxides, phosphates, condensed phosphates, sulfates, carbonates, and organic acid salts, but in the pH range of the present invention. It is desirable to be water-soluble. When these mineral sources are hardly soluble or insoluble, mineral precipitates are likely to be generated, and even when dispersed in a liquid with a dispersant or the like, stability is lowered, which is not preferable. Iron is ferrous citrate Na and ferric pyrophosphate, zinc and copper are gluconates, and iron, zinc, copper, selenium, chromium, molybdenum, manganese, and iodine are derived from yeast .

(vitamin)
The nutritional composition of the present invention contains vitamins such as vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, niacin, pantothenic acid Ca, folic acid, vitamin B12, vitamin C, and biotin. be able to.

(Acidic component)
In the present invention, an acidic component can be used to make the liquid nutritional composition acidic in advance. Examples of various acidic components used in food include phosphoric acid, hydrochloric acid, sulfuric acid, citric acid, malic acid, tartaric acid, succinic acid, fumaric acid, and lactic acid. Citric acid, tartaric acid, and fumaric acid are preferable in consideration of the osmotic pressure when the pH is set to a desired value and safety in handling in production. In addition, the nutritional composition of the present invention contains significantly more kinds and amounts of raw materials such as peptides, amino acids, sugars, minerals, and vitamins than ordinary beverages, and therefore has a significantly strong pH buffering action, and a large amount It is necessary to add an acidic component.

(PH)
In the present invention, when the liquid nutritional composition is previously acidified for the purpose of bacteriostatic properties, the pH is 2.0 to 5.0. To make the pH lower than 2.0, a very large amount of acidic component is required, resulting in excessive quality. If the pH is higher than 5.0, the bacteriostatic effect cannot be obtained. Since the sterilization conditions can be relaxed when the pH is 4.6 or less, and economical advantages are obtained by preventing the nutritional composition of the components and reducing the sterilization cost, the pH is 3.0 to 4.6. It is preferable that

(High intensity sweetener)
The nutritional composition of the present invention is preferably a starch degradation product having a sweetness level of about 15 to 30 as a saccharide, and therefore the overall sweetness tends to be reduced. Sweetness can be supplemented with high-intensity sweeteners. Preferred examples of the high-intensity sweetener include neotame, sucralose, acesulfame potassium, stevia and thaumatin. Furthermore, for the purpose of masking the overall bitterness and pungent taste that comes from peptides, amino acids, vitamins and minerals unique to the present invention, neotame, sucralose, stevia and thaumatin are preferred, and neotame and clallose are most preferred. On the other hand, aspartame, which is a high-intensity sweetener, is not preferred because it is vulnerable to heat and acid.

(Calorie)
The amount of heat of the liquid nutritional composition of the present invention is preferably 1.2 kcal or more per ml of liquid food, more preferably 1.4 kcal or more, and most preferably 1.6 kcal or more. In clinical nutrition, increasing the amount of heat per unit volume not only shortens the administration time, but also has the advantage of reducing the capacity load on the stomach that induces gastroesophageal reflux, which is a cause of pneumonia . Furthermore, since the amount of water contained per unit volume is small, it is evaluated as a liquid food with high added value, such as high convenience for patients who need to limit the amount of water intake.

(Outline of manufacturing method)
The nutritional composition of the present invention can be produced by performing a preparation process, a homogenization process, a filling process, and a sterilization process.

(Manufacturing method / mixing process)
The blending step is a step of dissolving each raw material in water. The raw material is charged from the upper part of the tank and dissolved by propeller stirring. In the case of a raw material that is difficult to dissolve, the raw material is dissolved by a high-speed stirrer or a dissolution pump such as a powder blender. However, since monoglyceride has a high melting point, it is necessary to disperse it in oil and fat in advance and melt it at a temperature of 70 ° C. or higher. The water temperature in the step of dissolving each raw material is preferably 25 ° C to 80 ° C, more preferably 40 ° C to 75 ° C, and most preferably 50 to 70 ° C. If the water temperature is too low, the raw materials are not efficiently dissolved, and if there is no heating step when the solution is fed to the subsequent homogenization step, the emulsified particles are not efficiently refined by the homogenizer. If the water temperature is too high, the raw materials can be dissolved efficiently, but components that are easily thermally decomposed, such as vitamins and fish oil, are deteriorated, and this has an undesirable effect on the quality of nutritional components.

(Manufacturing method / homogenization process)
In the homogenization process, high-speed homomixers, Manton gorin type homogenizers (low pressure homogenizers, high pressure homogenizers), microfluidizers, etc. are used to refine the emulsion particles. From the homogenization capacity, processing flow rate, and production cost, A high pressure homogenizer is preferably used. The homogenization pressure is preferably 10 MPa to 150 MPa, more preferably 30 MPa to 100 MPa, and most preferably 40 MPa to 80 MPa. However, increasing the number of homogenization treatments is more effective for the nutritional composition of the present invention than increasing the homogenization pressure. The number of homogenization treatments is preferably 2 times or more, more preferably 3 times or more, and most preferably 4 times or more.

(Manufacturing method and sterilization process)
In the sterilization process, heat sterilization such as boil sterilization, retort sterilization, and UHT sterilization is used. When the pH is 4.6 or less, boil sterilization at 90 ° C. for 15 minutes or the like is used, and sterilization with a simple device is possible. However, UHT sterilization is preferable in view of deterioration of nutritional components. There are a direct method and an indirect method for UHT sterilization, and an indirect method includes a plate type and a tubular type. The direct method is particularly effective for flavor and deterioration of nutritional components, but the UHT sterilization indirect method is most preferable because the emulsified particles are coarsened and the emulsion stability is lowered. When pH is 4.6 or less, sterilization conditions such as 110 ° C. for 1 to 30 seconds are possible in UHT sterilization, but it is preferable to perform treatment at 140 ° C. for 1 to 10 seconds in consideration of thermoacidophilic bacteria. .

(Manufacturing method and filling process)
In the filling process, in the case of boil sterilization or retort sterilization, the sealed container is filled before sterilization, and in the case of UHT sterilization, the sealed container is aseptically filled after sterilization. In the case of boil sterilization or retort sterilization, examples of the sealed container include cans, aluminum pouches, and soft packaging materials such as a soft bag container, and in the case of UHT sterilization, tetrapack and the like. In order to suppress the oxidation of the nutritional composition of the present invention, in the case of a soft packaging material such as a soft bag container, a polyvinylidene chloride coat, an aluminum oxide (alumina) transparent vapor deposition, and a silica transparent vapor deposition film are preferable. In the case of Tetra Pak, since there is oxygen permeation from the strip tape, the MSE strip tape is preferable to the MPM strip tape.

(Calorie)
The calorie | heat amount of the nutrition composition of this invention is computed from the protein, lipid, saccharide | sugar, and dietary fiber which are contained in a nutrition composition. For the calculation method of protein, lipid, and carbohydrate, the energy conversion coefficient of Atwater was used. The dietary fiber was calculated according to the notification of February 17, 2003 from the Ministry of Health, Labor and Welfare.

(PH)
The preferable range of the pH of the nutritional composition of the present invention is as described above. In this measurement, the temperature of the nutritional composition was adjusted to 20 to 30 ° C. one day after production, and measured with a pH meter M-13 manufactured by Horiba, Ltd.

(viscosity)
The viscosity of the nutritional composition of the present invention is preferably low in order to achieve good tube fluidity, and is preferably 15 mPa · s or less, more preferably 10 mPa · s or less at a product temperature of 20 ° C. The viscosity of the nutritional composition of the present invention was measured using a B-type viscometer manufactured by Brookfield Engineering Laboratories 1 day after production and using a rotor BL adapter and a rotation speed of 30.

(Osmotic pressure)
The osmotic pressure of the nutritional composition of the present invention is preferably low considering osmotic diarrhea and the like. 200 mOsm / kg to 1200 mOsm / kg is preferable, and 200 mOsm / kg to 1000 mOsm / kg is more preferable. The osmotic pressure of the present invention was measured using Advanced Instruments 3D3 one day after production.

(Emulsification stability)
The emulsification stability of the nutritional composition of the present invention mainly refers to emulsification in a narrow sense in which lipid particles are uniformly dispersed, but not only that, all components are uniformly dispersed, such as no aggregation of proteins and the like. Including broad emulsion stability. The emulsification stability of the present invention was evaluated by visually confirming the properties (creaming, aggregation and precipitation) one day after production. The long-term emulsification stability was evaluated by visually confirming the properties (creaming, flocculation and precipitation) after standing at 40 ° C. for 1 month. “○” indicates that there is no creaming, aggregation or precipitation, and there is no aggregation or precipitation, but there is creaming. Those not worthy of use were marked with “x”.

(Particle size)
The particle size of the nutritional composition of the present invention mainly refers to an emulsified particle size in which lipid particles are dispersed, but also includes a particle size due to aggregation of proteins and the like. It is known that there is a clear relationship between emulsion stability and particle size. It is generally known from Stokes' law that the smaller the particle size, the better the emulsion stability, and the larger the particle size, the more unstable it is. (Introduction to food colloid (translated by Katsuyoshi Nishinari) Koshobo p93). Judging from the emulsion stability, it is preferably 1 μm or less, more preferably 0.20 μm or less, and most preferably 0.15 μm or less. Moreover, even if it judges from a viewpoint of visual transparency, it is so preferable that it is small like emulsion stability. The particle size of the nutritional composition of the present invention was measured using a laser diffraction particle size distribution analyzer LA-950 manufactured by Horiba, Ltd. 1 day after production.

(Comprehensive evaluation)
The overall evaluation was as follows. The viscosity of 11 to 15 mPa · s was “Δ”, and the viscosity of more than 15 mPa · s was “x”. The osmotic pressure was “Δ” for 1001 to 1200 mOsm / kg, and “x” for 1200 mOsm / kg or more. If the particle size is larger than 1 μm, “×”, 0.2-1 μm is “Δ”, and the emulsion stability is as described above. If there is at least one “×” in the above criteria, the overall evaluation is “ If there is no “x” and “x” and there is even one “Δ”, the overall evaluation is “Δ”, and if there is neither “x” nor “Δ”, the overall evaluation is “◯”.

(Example 1-1)
The typical example of the nutrition composition of this invention is shown. As shown in Tables 1 and 2, the monoglyceride monoglycerin stearate 0.6% by mass, the melting point −10 ° C. MCT (constituent fatty acid ratio; caprylic acid: capric acid = 8: 2) 1.7% by mass, the melting point 0.1% by mass of refined sardine oil at −15 ° C. was mixed, heated to 80 ° C. and melt mixed. Thereafter, a molten mixture of the monoglyceride and fat, 3.0% by mass of collagen peptide having a weight average molecular weight of 5200, 3.0% by mass of soybean peptide having a weight average molecular weight of 2380, 0.1% by mass of L-tryptophan, L-leucine 0 .2% by mass, L-methionine 0.1% by mass, L-histidine 0.1% by mass, L-valine 0.1% by mass, L-phenylalanine 0.3% by mass, number average molecular weight 560 starch degradation product ( Dextrin) 22.0 mass%, decaglycerin monooleate 1.2 mass%, indigestible dextrin 1.0 mass%, sodium hexametaphosphate 0.1 mass%, potassium citrate 0.1 mass%, calcium chloride 0.15 mass%, magnesium sulfate 0.25 mass%, citric acid crystals 0.55 mass%, grape 6 times concentrated clear fruit juice 0.5 mass% Sucralose preparation 0.05% by mass, trace mineral mix 0.05% by mass, vitamin mix 0.126% by mass, grape flavor 0.1% by mass, gardenia red pigment 0.1% by mass so that the total mass becomes 2000 g In 60 ° C. warm water. This was treated twice with a homogenization pressure of 70 MPa while maintaining the temperature at 60 ° C. After cooling to room temperature, 100 g each was sealed and filled in an aluminum pouch, and boiled at 90 ° C. for 15 minutes.

  Table 3 shows the results of the evaluation of Example 1-1. Nutritional components are 1.66 kcal / ml calorie, 18 energy% protein, 59 energy% sugar, 22 energy% fat and oil, 1 energy% dietary fiber, and 100 amino acid score. The results of physical property evaluation were as follows: pH 4.2, viscosity 9 mPa · s, osmotic pressure 970 mOsm / kg, particle size 0.13 μm, emulsification stability ○, emulsification stability after 40 ° C. and 1 month ○ As ○. According to the specific combination of the present invention, it is considered that excellent emulsification stability is exhibited even in the case of a high calorific value.

(Example 1-2, Comparative Example 1)
The same operation as in Example 1-1 was performed except that the oil and fat and the emulsifier in Example 1-1 were changed as shown in Table 1. The results are shown in Table 3. Example 1-2 in which the fats and oils were replaced with rapeseed white oil having a melting point of −10 ° C. showed the same preferred physical property values as Example 1-1. On the other hand, Comparative Example 1 containing no (ii) saturated fatty acid monoglyceride as an emulsifier did not obtain a fine particle size, and re-dispersed creaming occurred in the emulsion stability after 1 day of production, after 1 month at 40 ° C. In the emulsion stability, creaming that does not redisperse occurred. From this, it came to the conclusion that the combination of specific (i) polyglycerin fatty acid ester and (ii) saturated fatty acid monoglyceride as emulsifier (C) shows excellent emulsification stability.

(Example 2-1 to Example 2-2, Comparative Example 2-1 to Comparative Example 2-2)
The same operation as in Example 1-1 was performed except that the soybean peptide having a weight average molecular weight of 2380 in Example 1-1 was changed as shown in Table 4. The results are shown in Table 5. Comparative Example 2-2 containing soybean peptide having a weight average molecular weight of 13670 produced precipitation after 1 day of production, and Comparative Example 2-1 containing soybean peptide having a weight average molecular weight of 9415 produced precipitation after 1 month at 40 ° C. From this, it was concluded that the use of a collagen peptide and a vegetable peptide having a weight average molecular weight of 1000 to 5000 improves the emulsion stability.

(Example 3-1 to Example 3-2, Comparative Example 3-1 to Comparative Example 3-3)
The same operation as in Example 1-1 was performed except that the starch degradation product of Example 1-1 was changed as shown in Table 6. The results are shown in Table 7. In Comparative Example 3-3 including a starch degradation product (malt sugar) having a number average molecular weight of 342, the osmotic pressure was as high as 1460 mOsm / kg. Comparative Example 3-1 to Comparative Example 3-2 containing a starch degradation product having a number average molecular weight of 1000 to 1900 had remarkably large emulsion particle size and poor emulsion stability. From this, it came to the conclusion that if a starch-decomposed product having a number average molecular weight of 400 to 900 is used, an excellent physical property value is exhibited.

(Example 4-1, Comparative example 4-1 to Comparative example 4-11)
The same operation as in Example 1-1 was performed except that the decaglycerin monooleate of Example 1-1 was changed as shown in Table 8. The results are shown in Table 9. If the fatty acid constituting the substance is myristic acid other than the oleic acid of Example 1, a fine particle size was obtained and the emulsion stability was good. When the constituent fatty acid is lauric acid or the polymerization degree of glycerin is 5, a fine particle size cannot be obtained, and the emulsification stability after 1 day of production causes re-dispersion creaming. In the emulsion stability after months, creaming that did not re-disperse occurred. Polyglycerin fatty acid esters such as esters with stearic acid having a degree of glycerin polymerization of 4 or less, and emulsifiers other than polyglycerin fatty acid esters caused oil-water separation immediately after homogenization, and even physical property analysis was impossible. From this, it was concluded that the use of a polyglycerin fatty acid ester having an average degree of polymerization of polyglycerol of 6 to 20 and a fatty acid of oleic acid or myristic acid improves the emulsion stability.

(Example 5-1 to Example 5-2, Comparative Example 5-1 to Example 5-2)
The same operation as in Example 1-1 was performed except that the monoglycerin stearate ester of Example 1-1 was changed as shown in Table 10. The results are shown in Table 11. If the constituent fatty acid was a saturated fatty acid such as palmitic acid or lauric acid other than the oleic acid of Example 1, a fine particle size was obtained and the emulsion stability was good. When the constituent fatty acid is oleic acid or linoleic acid, a fine particle size cannot be obtained, and the emulsification stability after 1 day of production also causes re-dispersion creaming. Creaming that does not disperse occurred. This led to the conclusion that the use of saturated fatty acid monoglycerides having 12 to 22 carbon atoms improves the emulsion stability.

(Example 6-1 to Example 6-4)
The same operation as in Example 1-1, except that the total amount of decaglycerin oleate and monoglycerin stearate in Example 1-1 was constant at 1.80% by mass and the ratio was changed as shown in Table 12. Went. The results are shown in Table 13. If the amount of monoglycerin stearate to decaglycerin oleate is 2.5 or less, the emulsion stability after 1 day of production is also good, and if it is 1.4 or less, a fine particle size is obtained. The emulsion stability after 1 month at 0 ° C. was also good.

(Example 7-1 to Example 7-6, Comparative Example 7-1)
The same procedure as in Example 1-1 was performed, except that the total amount of MCT (C8: C10 = 8: 2) and refined sardine oil of Example 1-1 was changed as shown in Table 14. It was. The results are shown in Table 14. Fats and oils with a melting point of 50 ° C have a slightly larger particle size, and although emulsification stability after one day of production is redispersible, creaming is observed, but with emulsification stability after 40 ° C for one month, creaming that does not redisperse occurs. did. If it was fats and oils whose melting | fusing point was -30 degreeC or more and 45 degrees C or less, a comparatively small particle size was obtained and the emulsification stability after 40 degreeC 1 month was also favorable. In particular, if the oil and fat has a melting point of 10 ° C. or less, a fine particle size was obtained, and the emulsion stability after 1 month at 40 ° C. was also good.

(Examples 8-1 to 7)
MCT (component fatty acid ratio; caprylic acid: capric acid = 8: 2) of Example 1-1 and the total amount of purified sardine oil of 1.8% by mass were all replaced with MCT, and the mass ratio of the emulsifier to 1.8% by mass of MCT Except having changed as shown in Table 16, the same operation as in Example 1-1 was performed. The results are shown in Table 17. The mass ratio of oil and fat: emulsifier was 1: 3 to 1.5: 1, the viscosity and osmotic pressure were sufficiently low, a fine particle size was obtained, and the emulsion stability after 1 month at 40 ° C. was also good.

(Example 9-1 to Example 9-6)
The same operation as in Example 1-1 was performed except that the indigestible dextrin of Example 1-1 was changed as shown in Table 18. The results are shown in Table 19. In any case, fine emulsified particles were obtained, and the emulsion stability after 1 day of production was good except for the guar gum decomposition product. The creaming observed in the emulsion stability one day after the manufacture of Examples 9-2 and 3 was very large in quantity, but was redispersed with mild agitation and did not reach a level unusable.

(Example 10)
It melt | dissolved in the hot water of 60 degreeC so that the total mass might be set to 2000 kg with the same compounding rate as Example 1-1. This was treated twice at a homogenization pressure of 45 MPa while maintaining at 60 ° C. Then, after cooling to 10 ° C, sterilization is performed at 142 ° C for 2 seconds using the UHT sterilization indirect method (tubular method), then further processed once at a homogeneous pressure of 25 MPa, and aseptically filled in a 125 ml tetrapack. (Table 20). As a result, as shown in Table 21, almost the same quality as Example 1-1 was obtained.

Claims (9)

A liquid nutritional composition comprising protein, sugar, emulsifier, fat and water, and water,
The amount of protein (A) is 2 to 11% by mass, the amount of carbohydrate (B) is 10 to 35% by mass, and the total amount of emulsifier (C) and fat (D) is 1 to 13% by mass. Yes,
The protein (A) contains at least a collagen peptide and a vegetable peptide having a weight average molecular weight of 1000 to 5000,
As a carbohydrate (B), it contains at least a starch degradation product having a number average molecular weight of 400 to 900,
As the emulsifier (C), (i) a polyglycerol fatty acid ester having an average degree of polymerization of polyglycerol of 6 to 20 and a main fatty acid of oleic acid and / or myristic acid, and (ii) a main fatty acid having 12 to 22 carbon atoms. Containing at least monoglyceride which is a saturated fatty acid of
As fats and oils (D), it contains at least fats and oils having a melting point of -30 ° C to 45 ° C,
A liquid nutritional composition having a pH of 2.0 to 5.0.   In the emulsifier (C), (i) an average degree of polymerization of polyglycerol is 6 to 20 and a main fatty acid is oleic acid and / or myristic acid, and (ii) a main fatty acid has 12 carbon atoms. The liquid nutrition composition of Claim 1 whose content ratio with the monoglyceride which is a saturated fatty acid of -22 is 1: 0.1-1: 2.5.   Collagen peptide and plant peptide having a weight average molecular weight of 1000 to 5000 are 50% by mass or more of the whole protein (A), and starch degradation product having a number average molecular weight of 400 to 900 is 50% by mass or more of the whole carbohydrate (B), (I) polyglycerin fatty acid ester in which the average degree of polymerization of polyglycerin is 6 to 20 and the main fatty acid is oleic acid and / or myristic acid; and (ii) monoglyceride in which the main fatty acid is a saturated fatty acid having 12 to 22 carbon atoms. The liquid nutrition composition of Claim 1 or 2 which contains 70 mass% or more of fats and oils (D) of the fats and oils whose melting | fusing point is -30 degreeC-45 degreeC more than 70 mass% of the whole emulsifier (C). Liquid nutrition composition as described in any one of Claims 1-3 whose mass ratio of fats and oils (D) and an emulsifier (C) is 1: 6-3: 1.   The liquid nutritional composition according to any one of claims 1 to 4, comprising a medium-chain fatty acid triglyceride as an oil having a melting point of -30 ° C to 45 ° C.   The liquid nutritional composition according to any one of claims 1 to 5, wherein the protein (A) comprises a collagen peptide, a vegetable peptide having a weight average molecular weight of 1000 to 5000, and an amino acid.   The liquid nutrition composition according to any one of claims 1 to 6, wherein the collagen peptide has a weight average molecular weight of 2000 to 50000. Furthermore, it contains 0.1 mass% to 5 mass% of dietary fiber (E),
The liquid nutrition composition according to any one of claims 1 to 7, wherein the dietary fiber (E) is one or more selected from the group consisting of indigestible dextrin, inulin, and polydextrose. object.   The liquid nutrition composition according to any one of claims 1 to 8, wherein the vegetable peptide is a soybean peptide.