JP2014124146A - Water solubility fine particle component dispersion high nutritive composition, and production method of the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a water solubility fine particle component dispersion high nutritive composition in which protein, carbohydrate, and fat are included by a good balance, high nutritive is possessed, feeling in a mouth is favorable, and repast can be easily performed; and a production method of the same.SOLUTION: Provided is a water solubility fine particle component dispersion high nutritive composition in which edible fat, moisture, protein, a starch sugar object, and water solubility vitamins are included, a calorie per 100 g is at least 100 kcal, the protein is at least 2 g. The water solubility fine particle component dispersion high nutritive composition comprises blending food materials corresponding to the protein, starch sugar object, and water solubility vitamins, and is that the total amount of solid contents of the food materials corresponding the protein, starch sugar object, and water solubility vitamins is 20-60 mass%, a content of the edible fat is 20-60 mass%, the moisture content is 5-21 mass%, the edible oil and the water solubility fine particle component in a non-dissolution condition are dispersed respectively in the water solubility fine particle component dispersion high nutritive composition, the total light transmittance T1 (comparison: fresh water, a wave length of 390 nm, and a light path length of 5 mm) of the water solubility fine particle component dispersion fine nutritive composition that is obtained by that turbidimeter is performed by using an integral sphere type photoelectric brightness method is higher than the total light transmittance T2 when the fat becomes an emulsion state by being a fine particle by that the water solubility fine particle component dispersion high nutritive composition is diluted to 3 mass times by water.

Description

The present invention relates to a water-soluble powder component-dispersed high-nutrition composition that contains protein, carbohydrates, and lipids in a well-balanced and high-nutrition and is easy to eat, and a method for producing the same.

In some cases, such as during recovery from illness or excessive physical or mental fatigue, eating itself becomes difficult and the amount of food that can be eaten is reduced, leading to a low nutritional state of protein and energy. As a meal in such a case, a highly nutritious paste-like or jelly-like food is used so that sufficient calories and nutrients can be ingested even with a small amount of meal. For example, Japanese Patent No. 3132651 (Patent Document 1) proposes an oral high-energy gel nutrition composition.

In addition, in order to improve the nutritional status of children who have become malnourished due to various reasons such as political or economic reasons, a diet for the treatment of severely malnourished children adjusted to high nutrition has been developed. It is used. As such a diet for the treatment of severe malnutrition, for example, those sold under the trade name Plumpy'Nuts are used. US Pat. No. 6,346,284 (Patent Document 1) also proposes such a nutritional diet.

In addition to being excellent in nutritional value, various highly nutritive foods as described above are desired to be easy to eat rather than being easy to chew and swallow when eaten in the mouth.

Japanese Patent No. 3132651 US Pat. No. 6,346,284

An object of the present invention is to provide a water-soluble powder component-dispersed high-nutrition composition that contains protein, saccharides, and lipids in a well-balanced and high-nutrition and is easy to eat, and a method for producing the same. is there.

The present inventor prepared a dispersion in powder of oil by mixing a part of powder that is a specific ingredient and edible fats and oils, and then added the dispersion in oil to the dispersion in oil. By mixing these ingredients, we found that a highly nutritious composition that is easy to eat despite having a well-balanced protein, saccharide, and lipid and is highly nutritious, and completed the present invention. I let you.

That is, the present invention
(1) A water-soluble powder component-dispersed high nutrition composition containing edible fats and oils, water, protein, starch saccharified product and water-soluble vitamins, having a calorie of 100 kcal or more per 100 g and a protein of 2 g or more,
Protein, starch saccharified product and water-soluble vitamins are contained by blending the corresponding food material, and the total amount of solid content of the food material corresponding to protein, starch saccharified product and water-soluble vitamins is 20-60 mass %
The edible fat / oil content is 20 to 60% by mass, the water content is 5 to 21% by mass,
In the water-soluble powder component-dispersed high nutrient composition, the edible oil and fat and the non-dissolved water-soluble powder component are each dispersed,
The total light transmittance T1 (control: fresh water, wavelength 390 nm, optical path length 5 mm) of the water-soluble powder component-dispersed highly nutritive composition obtained by measuring turbidity using an integrating sphere photoelectric photometry is the water solubility. Higher than the total light transmittance T2 when the fats and oils are finely divided into an emulsified state by diluting the active powder component-dispersed high nutrient composition with water 3 times by mass,
Water-soluble powder component dispersed high nutrition composition,
(2) The water-soluble powder component-dispersed highly nutritive composition according to (1), which contains one or more selected from egg protein, milk protein, and soy protein,
(3) The water-soluble powder component-dispersed highly nutritive composition according to (1) or (2), which contains one or more selected from vitamin B group or vitamin C,
(4) A method for producing the water-soluble powder component-dispersed high nutrition composition according to any one of (1) to (3),
Prepare a water-soluble powder dispersion in oil by mixing edible oils and fats, which are part of food materials corresponding to water, protein, saccharified starch and water-soluble vitamins. Step 1,
And Step 2 of mixing the remainder of the food material with the dispersion in oil.
Method for producing water-soluble powder component-dispersed high nutrition composition,
It is.

According to the present invention, as a nutritious food used to recover from diseases such as the elderly, excessive physical and mental fatigue, or as a nutritious food used to improve the nutritional status of children, It is possible to provide a water-soluble powder component-dispersed and highly nutritive composition containing protein, sugar and lipid in a well-balanced and highly nutritious and easy to eat, and a method for producing the same.

The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

<Characteristics of the water-soluble powder component-dispersed high nutrition composition of the present invention>
The present invention is a water-soluble powder component-dispersed high nutrient composition containing edible fats and oils, water, protein, saccharified starch and water-soluble vitamins, having a calorie of 100 kcal or more per 100 g and a protein of 2 g or more. , Protein, starch saccharified product and water-soluble vitamins are contained by blending the corresponding food material, and the total amount of solid content of the food material corresponding to protein, starch saccharified product and water-soluble vitamins is 20-60 The edible oil / fat content is 20 to 60% by mass, the water content is 5 to 21% by mass, and the water-soluble powder component-dispersed highly nutritive composition is water-soluble in an insoluble state with edible fats and oils. Each of the powder components is dispersed, and the total light transmittance T1 (control: clear) of the water-soluble powder component-dispersed highly nutritive composition obtained by measuring turbidity using an integrating sphere photoelectric photometry method. Water, wavelength 390 nm, optical path length 5 mm), the total light transmittance when the fats and oils are made into fine particles and become emulsified by diluting the water-soluble powder component-dispersed highly nutritive composition 3 times with water. It is a water-soluble powder component-dispersed highly nutritive composition that is higher than T2.

As described above, the water-soluble powder component-dispersed highly nutritive composition of the present invention contains edible fats and oils, water, protein, saccharified starch and water-soluble vitamins. This composition can take various states such as a high-viscosity paste or a low-viscosity liquid, but in any case, edible oils and fats and non-dissolved water-soluble powder components are dispersed in the composition. It has the feature of being.

This water-soluble powder component is considered to be formed from at least a part of protein, starch saccharified product and water-soluble vitamins. When water is added, the edible oil and fat in a dispersed state in the highly nutritive composition of the present invention in which such water-soluble powder components are dispersed becomes fine oil and fat particles as described later, and phase transition occurs. Disperses stably in an emulsified state. For this reason, when the highly nutritive composition of the present invention is eaten, the emulsified state is formed with the saliva in the oral cavity due to the phase transition in which the fats and oils become fine particles, and as a result, the mouthfeel is well eaten. In addition, the water-soluble powder component-dispersed high nutrition composition of the present invention can be eaten as it is and thus easily eaten as it is, but if necessary, the high nutrition composition of the present invention. About 1 to 100 parts of water or the like can be added to 1 part for dilution.

In the highly nutritive composition of the present invention, the presence of the water-soluble powder component in an undissolved and dispersed state should be confirmed by observing the highly nutritive composition of the present invention with an optical microscope (magnification: 500 times). Can do. In addition, the powder (particulate matter) confirmed by observation is water-soluble. When the highly nutritive composition of the present invention is diluted with water and the diluted solution is similarly observed with an optical microscope, It can be confirmed that no powder (granular material) is observed.

On the other hand, the total light transmittance T1 (control: fresh water, wavelength 390 nm, optical path length 5 mm) of the highly nutritive composition obtained by measuring turbidity using an integrating sphere photoelectric photometry is It is characterized by being higher than the total light transmittance T2 when the oil and fat is finely divided into an emulsified state by being diluted 3 times by weight with water. The total light transmittance after dilution is preferably 0.1 to 12%, more preferably 1 to 10%. As described above, the transparency decreases with the addition of water. The highly nutritive composition of the present invention is an edible fat dispersion in which edible fats and oils are dispersed. This is probably because the particles are in an emulsified state.

This phase transition is considered to be similar to the D (Detergent) phase emulsification method in which an emulsion of fine oil droplets is obtained. However, in the D phase emulsification, an O / D emulsified composition is produced by dissolving an emulsifier in a polyhydric alcohol or a polyhydric alcohol aqueous solution, and adding an oil phase thereto to emulsify, and then the O / D emulsification This is a method for obtaining a fine oil-in-water (O / W type) emulsion by diluting the composition with an aqueous medium, whereas the O / D emulsion composition before being diluted with an aqueous medium is substantially transparent. The water-soluble powder component-dispersed highly nutritive composition of the present invention is a mixture of edible fats and oils, moisture, protein, saccharified starch and water-soluble vitamins, and the water-soluble powder component in an undissolved state is in a dispersed state. Therefore, the water-soluble powder component-dispersed highly nutritive composition of the present invention is considered to be different from the O / D emulsion composition that forms the D-phase emulsion because it is not transparent before being diluted with water. .

Moreover, in this invention, a total light transmittance is a value with respect to the total light transmittance of fresh water. That is, the total light transmittance is a ratio of the transmitted light beam including the diffusion component to the parallel incident light beam to the sample, and the total light transmittance (%) of the sample in the present invention is 100% of the transmittance of fresh water as a control. The transmittance (%) of the sample in the case of% is shown. More specifically, the total light transmittance is a numerical value obtained at a wavelength of 390 nm and an optical path length of 5 mm by turbidity measurement using an integrating sphere electrophotometry, and is a turbidity measuring device (model name “WA 2000N”). , Nippon Denshoku Industries Co., Ltd.).

<Calories>
The high nutrition composition of the present invention has a calorie of 100 kcal or more, preferably 300 kcal or more, more preferably 400 kcal or more, per 100 g of the high nutrition composition from the viewpoint of enhancing nutrition. The calorie is preferably 600 kcal or less from the viewpoint of nutritional balance because the proportion of lipid increases even if the calorie is too high. Calories can be prepared based on the amount of the sugar-containing material, lipid-containing material, protein material, and the like.

<Protein>
In the highly nutritive composition of the present invention, the protein is 2 g or more, preferably 3 g or more, more preferably 6 g or more from the viewpoint of enhancing nutrition. The amount of protein is preferably 20 g or less because it may cause poor dissolution in the mouth even if there is too much protein. Specific examples of the protein to be used include milk protein, egg protein, and soy protein.

In order to contain milk protein in the high composition of the present invention, at the time of producing the composition of the present invention, a food material corresponding to milk protein, more specifically, milk or milk containing milk protein as a main component. What is necessary is just to mix | blend a product. Examples of milk or dairy products include those stipulated in the ministerial ordinance (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52) relating to the component specifications of milk or dairy milk and dairy products. Milk, concentrated milk, whole milk powder, skim milk powder, sweetened milk powder, cheese, whey powder, protein concentrated whey powder, cream, and the like.

A water-soluble powder is preferable as a form at the time of mixing such a food material, and preferable examples of the water-soluble powder include powdered milk such as whole milk powder, skim milk powder, and sweetened milk powder.

In order to contain egg protein in the composition of the present invention, a food material corresponding to egg protein, more specifically egg yolk containing egg protein as a main component, or a mixture of egg yolk and egg white, etc. What is necessary is just to mix | blend at the time of manufacture of a thing. Examples of eggs constituting such a food material include raw eggs, sterilization treatment, freezing treatment, drying treatment such as spray drying or freeze drying, phospholipase A1, phospholipase A2, phosphophore. One or more kinds of enzyme treatment with lipase C, phospholipase D or protease, desugaring treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment, mixed treatment with salt or saccharide, etc. The thing etc. which performed the process of these are mentioned.

As a form at the time of the mixing | blending of the foodstuff material for making an egg protein contain in the composition of this invention, liquid form and powder form may be sufficient.

In order to contain soy protein in the composition of the present invention, a food material corresponding to soy protein, more specifically, a separated soy protein containing soy protein as a main component (a protein extracted from defatted soybean is subjected to acid treatment). Post-neutralized and spray-dried protein content of 90% by mass or more), concentrated soy protein (excluding water-soluble sugar and ash from defatted soybeans and increasing the protein content to 70% mass or more) Etc. can be blended.

The soy protein includes a partially decomposed product of soy protein. Specific examples of such a partially decomposed product include oligopeptides obtained by partially decomposing protein raw materials using enzymes, acids, or the like.

In the highly nutritive composition of the present invention, among the above-mentioned proteins, the effect of improving the mouthfeel at the time of eating is more easily obtained. .

The protein content in the highly nutritive composition of the present invention is preferably 2 to 10 g, more preferably 3 to 8 g, per 100 g.

In addition, the total amount of solids in the food material blended to contain protein in the water-soluble powder component-dispersed high nutrition composition of the present invention is 0.1 in terms of the effect of improving the mouthfeel during eating. It is preferable to set it as -30 mass%, and 1-25 mass% is more preferable. On the other hand, if the solid content of the protein-containing food material is too small, the edible oil / fat cannot be dispersed and layer separation tends to occur. On the other hand, if the amount is too large, it is difficult to cause the above-described phase transition.

<Saccharified starch>
The saccharified starch is, for example, dextrin, maltodextrin, starch syrup, etc. obtained by decomposing starch such as potato starch, corn starch, waxy corn starch, tapioca starch, etc. It is a mixed carbohydrate. The starch degradation product of the present invention includes so-called reduced starch saccharification products in which hydrogen is added to these starch degradation products to reduce carbonyl groups in the saccharification products to hydroxyl groups. The food material corresponding to the starch saccharified product used for the production of the composition of the present invention is not particularly limited as long as it has these as a main component, and liquid, powdery materials, etc. may be used. it can.

In the present invention, among the above-mentioned starch saccharified products, it is preferable to use a reduced starch saccharified product because a high-nutrition composition with a good taste can be easily obtained. Further, DE is an index representing the degree of degradation in the saccharified starch, and the degree of degradation increases as the value of DE increases. In the present invention, it is preferable to use a starch saccharified product having a degree of decomposition of DE 12 or less, and more preferably 9 or less starch saccharified product. Furthermore, in the present invention, it is preferable to use a reduced product of starch saccharified product of DE 12 or less having a low degree of decomposition, and more preferably a reduced product of starch saccharified product of 9 or less.

In the water-soluble powder component-dispersed highly nutritive composition of the present invention, the content of starch saccharified product is preferably 25 to 150 parts, more preferably 50 to 100 parts in terms of solid content with respect to 100 parts of edible fats and oils. is there. If the starch saccharified content is too small, the edible oil cannot be dispersed, and layer separation tends to occur. On the other hand, if the amount is too large, it is difficult to cause the above-described phase transition.

<Water-soluble vitamins>
The water-soluble vitamins are not particularly limited as long as they are suitable for food. One or two or more types selected from vitamin B group or vitamin C can be mentioned. Examples of the vitamin B group include vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B7, vitamin B9, vitamin B12, and the like.

In addition, the form of the water-soluble vitamins used in the highly nutritive composition of the present invention is not particularly limited as long as it is a food material containing the same, and powdered ones can be used.

The content of water-soluble vitamins in the highly nutritive composition is preferably 0.001 to 5 g per 100 g, and more preferably 0.01 to 3 g.

<Edible oils and fats>
Edible fats and oils are lipids mainly composed of triacylglycerol or diacylglycerol. For example, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, milk fat, beef tallow, Animal fats and oils such as pork fat and egg yolk oil, and refined oils thereof, MCT (medium chain fatty acid triglyceride), diglyceride, hydrogenated oil, enzyme-treated egg yolk oil, etc. Can be mentioned. Such edible fats and oils may be used by 1 type, and may be used in combination of 2 or more type.

The content of edible fats and oils is preferably 20 to 60% by mass, more preferably 30 to 50% by mass, because the effect of improving the mouthfeel during eating is more easily obtained with respect to the highly nutritive composition. . If the content of the edible fat is too much or too little, it is difficult to cause the above-described phase transition.

<Moisture content>
The highly nutritive composition of the present invention has a water content of preferably 5 to 21% by mass, more preferably 6 to 20% by mass, and still more preferably 10 to 18% by mass. When the water content is excessively large, when the highly nutritive composition of the present invention is eaten, the above-described phase transition is hardly caused by saliva in the oral cavity, and when the water content is excessively small, oil phase separation is likely to occur.

Here, the moisture in the high nutrition composition is not limited to the amount added as water during the production of the high nutrition composition, and the above-described protein, starch saccharified product and water-soluble vitamins are contained in the composition of the present invention. It also includes the moisture contained in the individual food ingredients used. For example, when using egg yolk as in the examples described later, the water contained in the egg yolk constitutes the water here, and when using liquid sugar containing water as a starch saccharified product, it is contained in the liquid sugar. Moisture that is made up also constitutes moisture here. The water content of the water-soluble powder component-dispersed high nutrient composition can be measured by a reduced pressure heating drying method.

<Water-soluble powder component>
In the highly nutritive composition of the present invention, the water-soluble powder component is dispersed in an undissolved state. Although the composition of this water-soluble powder component is not clear, it is considered that the water-soluble powder component is formed from one or more of the above-mentioned proteins, starch saccharified products and water-soluble vitamins. When the total content of is contained in a sufficient amount in the composition of the present invention, the water-soluble powder component can be dispersed in a non-dissolved state.

In addition, in order to disperse the water-soluble powder component in the composition of the present invention in an undissolved state, individual foods blended to contain the protein, starch saccharified product, or water-soluble vitamins in the composition of the present invention. It is preferable to sufficiently increase the total amount of the solid content of the material. The preferred total amount of the solid content of the three-component food material is 20 to 60% by mass, more preferably 30 to 50% by mass, and still more preferably 35 to 45% by mass, although it depends on the type of each food material. It is. If the amount is too small, the water-soluble powder component is undissolved and difficult to disperse in the composition containing these, edible oils and moisture, and the water absorption effect when the composition is mixed with a high moisture food is inferior. It becomes difficult to prevent water separation. On the other hand, if the amount is too large, the viscosity of the water-soluble powder component-dispersed high nutrient composition increases, making it difficult to mix with a high moisture food material.

<Other raw materials>
The water-soluble powder component-dispersed highly nutritive composition of the present invention includes various ingredients such as salt and sugar, fat-soluble vitamins such as vitamin A and vitamin D, inorganic iron, heme iron, calcium, It may contain minerals such as potassium, magnesium, zinc, copper, selenium, manganese, cobalt, iodine, antioxidants, pigments, spices and the like.

<Method for producing water-soluble powder component-dispersed high nutrition composition>
The water-soluble powder component-dispersed highly nutritive composition of the present invention can be easily produced by sequentially performing the following steps 1 and 2.

<Step 1>
Dispersion of water-soluble powder in oil by mixing edible oil and fat, which is part of food material corresponding to moisture, protein, starch saccharified product and water-soluble vitamins Prepare. More specifically, among the individual food materials for containing water, protein, starch saccharified product and water-soluble vitamins, those of water-soluble powder, preferably water content of 10% by mass or less, more preferably 5 Mixing water-soluble powders of less than mass% into edible fats and oils sequentially, or mixing these water-soluble powders in advance and mixing them with edible fats and oils, so that at least a part of the water-soluble powders are converted into edible fats and oils. An undissolved and dispersed mixture is prepared.

The total amount of the water-soluble powder to be mixed with the edible oil and fat in step 1 is preferably 5 to 40% by mass, more preferably, among the food materials to be blended to contain protein, saccharified starch or water-soluble vitamins. It is 10-30 mass%, More preferably, it is 15-25 mass%.

The mixing operation can be performed at room temperature using a stirrer such as a kneader or a Hobart mixer. However, when heated, the taste is familiar and a cooking feeling is obtained.

<Process 2>
Of the food materials corresponding to the water, protein, starch saccharified product, and water-soluble vitamins constituting the water-soluble powder component-dispersed highly nutritive composition of the present invention, the remaining water used in step 1 was obtained in step 1. A water-soluble powder component-dispersed highly nutritive composition is obtained by mixing in an oil-dispersed powder.

In this case, the amount of water added is the property that the high nutritional composition causes the above-described phase transition, that is, “the total light transmittance T1 of the high nutritional composition is 3 mass times that of the high nutritional composition with water. The property that it is higher than the total light transmittance T2 when the fats and oils are finely divided into an emulsified state by dilution, and “the total light transmittance after dilution is preferably 0.1 to 12%” , More preferably 0.1 to 10% ", but the water content of the highly nutritive composition is preferably 5 to 21% by mass, more preferably 10 to 18% by mass The amount to be.

As a method for adding water, water may be added, or a food material containing water, for example, liquid sugar containing water as a starch saccharified product may be added. You may carry out by mix | blending.

In this way, at least a part of the protein, starch saccharified product and water-soluble vitamins to be contained in the composition of the present invention is added in the form of a water-soluble powder in Step 1, and the remainder is added in Step 2. In the case of the presence of a powder material and a liquid material having a higher water content than the powder (for example, dried egg yolk and raw egg yolk) as a form of food material for containing a certain protein It is preferable to add those in step 1 and liquid ones in step 2.

[Example 1]
Water-soluble powder component-dispersed high nutrient composition Water-soluble powder component-dispersed high nutrient composition was produced at the blending ratio shown in Table 1. In Table 1, the numerical value in square brackets is a blending ratio (part) of the saccharified starch based on 100 parts of edible oil and fat, and the numerical value in parentheses is the content of the component as a solid content. . Moreover, in the cell showing the blending ratio of protein, the value on the left is the ratio (mass%) of the food material for containing the protein, and the value on the right is the ratio (mass%) of the protein contained in the food material. Show. In addition, as a protein ratio in each food material, numerical values published in the food ingredient database (Ministry of Education, Culture, Sports, Science and Technology) were used.

In Example 1, rapeseed oil was used as the edible fat and oil, and as the starch saccharified product, “SE30” (70% by mass aqueous solution, 43% by mass or more of the sugar composition was reduced by 5 or more sugars, manufactured by Nikken Kasei Co., Ltd. Starch saccharified product, raw material starch saccharified DE value 30) and “Fuji Oligo G67” (75% by mass aqueous solution, saccharides of 4 or more sugars are about 70% by mass of saccharide composition) manufactured by Nippon Shokuhin Kako Co., Ltd. did. In this case, the total amount of solids of the food material for containing protein, starch saccharified product and water-soluble vitamins was 43.5% by mass. Moreover, the content of the starch saccharified material with respect to 100 parts of edible fats and oils was 56 parts in conversion of solid content, the content of protein was 5.7 mass%, and the calorie was 470 kcal.

In the production of this highly nutritive composition, first, edible oils and fats are added to a kneader, then whole milk powder, cheese powder, xanthan gum, salt, sodium glutamate, water-soluble vitamins are added, mixed with stirring, and then saccharified starch The egg yolk was added and further stirred and mixed, and then degassed. Subsequently, the product was heated to reach 90 ° C., allowed to cool, and filled in a container 30 g at a time. As this container, a small pouch was used.

The moisture content of the obtained high nutrient composition was 14 mass% according to the reduced pressure heating drying method.

Moreover, the high nutrient composition obtained was put into a quartz cell having a thickness of 5 mm, and a total turbidity measuring device (model name “WA2000N”, manufactured by Nippon Denshoku Industries Co., Ltd.) was used to measure the total light transmittance with reference to fresh water. The total light transmittance was similarly measured after diluting this highly nutritive composition 3 times with water using a integrating sphere photoelectric photometry method (wavelength 390 nm, optical path length 5 mm). As a result of observing the change in transmittance before and after dilution, the transparency was remarkably reduced after dilution as compared to before dilution. The transmittance after dilution was 7%. These results are shown in Table 1.

Furthermore, when the high nutrient composition was observed with an optical microscope (magnification: 500 times), a granular material was observed. After the high nutrient composition was diluted 3 times with water, the same was observed with an optical microscope. Granules were not observed.

When the obtained highly nutritive composition was eaten, the mouthfeel was good and easy to eat.
[Examples 2 to 4, Comparative Examples 1 to 3]

The blending ratio of the water-soluble powder component-dispersed high nutrient composition was changed as shown in Table 1, and a water-soluble powder component-dispersed high nutrient composition was produced in the same manner as in Example 1. Specifically, raw materials other than starch saccharified product, raw egg yolk and fresh water were added to edible oil and fat, and after stirring and mixing, starch saccharified product and raw egg yolk were added to produce a highly nutritive composition in the same manner as in Example 1.

The total solid content, the water content, and the transmittance before and after dilution of the three components of protein, starch saccharified product and water-soluble vitamins of these compositions were measured in the same manner, and observed with an optical microscope. The results are shown in Table 1.

[Example 5]
As shown in Table 2, the reduced starch saccharified product was manufactured by Nikken Kasei Co., Ltd., “SE 100” (70% by weight aqueous solution, reduced starch saccharified product having 64% by weight or more of the sugar composition of 5 sugars or more, raw material starch saccharified The high nutritional composition was produced in the same manner as in Example 1 except that the DE value was 15).

The total solid content, water content, and transmittance before and after dilution of the three components of protein, starch saccharified product and water-soluble vitamins of the obtained high nutrition composition were measured in the same manner, and observed with an optical microscope. . The results are shown in Table 1.

[Example 6]
A highly nutritive composition was produced in the same manner as in Example 1 at the blending ratio shown in Table 1. The dried egg yolk was mixed with edible fats and oils in step 1.

The total solid content, water content, and transmittance before and after dilution of the three components of protein, starch saccharified product and water-soluble vitamins of the obtained high nutrition composition were measured in the same manner, and observed with an optical microscope. . The results are shown in Table 1.

[Example 7]
A highly nutritive composition was produced in the same manner as in Example 1 at the blending ratio shown in Table 1. The dried egg yolk was mixed with edible fats and oils in step 1.

The total solid content, water content, and transmittance before and after dilution of the three components of protein, starch saccharified product and water-soluble vitamins of the obtained high nutrition composition were measured in the same manner, and observed with an optical microscope. . The results are shown in Table 1.

[Example 8]
As shown in Table 2, the total solid content of the three-component food material of starch saccharified product, protein and water-soluble vitamins is 50% by mass, which is larger than that in Example 1, and the same as in Example 1. A highly nutritive composition was produced.

The total solid content, water content, and transmittance before and after dilution of the three components of protein, starch saccharified product and water-soluble vitamins of the obtained high nutrition composition were measured in the same manner, and observed with an optical microscope. . The results are shown in Table 1.

[Example 9]
As shown in Table 1, the total content of saccharified starch, protein and water-soluble vitamins is reduced compared to Example 1, and a water-soluble powder component-dispersed highly nutritive composition is produced as in Example 1. did.

The total solid content, water content, and transmittance before and after dilution of the three components of protein, starch saccharified product and water-soluble vitamins of the obtained high nutrition composition were measured in the same manner, and observed with an optical microscope. . The results are shown in Table 1.

[Comparative Example 4]
A highly nutritive composition was produced by the following production steps at the blending ratio shown in Table 1. First, the same as in Example 1 except that saccharified starch, egg yolk, whole milk powder, cheese powder, salt, sodium glutamate, and water-soluble vitamins are added to a kneader, and after stirring and mixing, edible oils and fats are added and further stirred and mixed. A highly nutritive composition was produced.

The obtained highly nutritive composition was separated into layers, and the total light transmittance was not measurable.

When the highly nutritive compositions of Examples 2 to 9 were eaten in the same manner as in Example 1, the mouthfeel was good and easy to eat.

On the other hand, when the highly nutritive compositions of Comparative Examples 1 to 4 were eaten, the mouthfeel was poor and it was not preferable in terms of ease of eating.

Claims (4)

A water-soluble powder component-dispersed high nutrition composition containing edible fats and oils, water, protein, saccharified starch and water-soluble vitamins, having a calorie of 100 kcal or more per 100 g, and a protein of 2 g or more,
Protein, starch saccharified product and water-soluble vitamins are contained by blending the corresponding food material,
The total amount of solids of the food material corresponding to protein, saccharified starch and water-soluble vitamins is 20 to 60% by mass,
The edible fat / oil content is 20 to 60% by mass, the water content is 5 to 21% by mass,
In the water-soluble powder component-dispersed high nutrient composition, the edible oil and fat and the non-dissolved water-soluble powder component are each dispersed,
The total light transmittance T1 (control: fresh water, wavelength 390 nm, optical path length 5 mm) of the water-soluble powder component-dispersed highly nutritive composition obtained by measuring turbidity using an integrating sphere photoelectric photometry is the water solubility. Higher than the total light transmittance T2 when the fats and oils are finely divided into an emulsified state by diluting the active powder component-dispersed high nutrient composition with water 3 times by mass,
Water-soluble powder component dispersed high nutrition composition. The water-soluble powder component-dispersed highly nutritive composition according to claim 1, comprising one or more selected from egg protein, milk protein, and soybean protein. The water-soluble powder component-dispersed highly nutritive composition according to claim 1 or 2, comprising one or more selected from vitamin B group or vitamin C. A method for producing the water-soluble powder component-dispersed highly nutritive composition according to any one of claims 1 to 3,
Prepare a water-soluble powder dispersion in oil by mixing edible oils and fats, which are part of food materials corresponding to water, protein, saccharified starch and water-soluble vitamins. Step 1,
And Step 2 of mixing the remainder of the food material with the dispersion in oil.
A method for producing a water-soluble powder component-dispersed high nutrition composition.