JP2018050600A - Liquid nutritive composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a liquid nutritive composition containing a milk protein concentrate with high concentration which reduces a content of calcium while suppressing lowering of a flavor and high viscosity.SOLUTION: A liquid nutritive composition contains (A) a milk protein concentrate and (B) a casein decomposition product having a weight average molecular weight of 19,000 or more, where a content of the (A) is 8-12.5 mass%, and a content of the (B) is 2-5 mass%.SELECTED DRAWING: None

Description

  The present invention relates to a liquid nutritional composition containing a high concentration of protein. More specifically, the present invention relates to a liquid nutritional composition containing a high concentration of protein and having a reduced calcium content.

  Liquid nutritional compositions containing high levels of protein are distributed as dietary supplements for athletes aiming to improve physical ability and reduce physical fatigue after training, and sports enthusiasts aiming to control weight doing. The average daily protein requirement for Japanese is 68.9 g (Non-patent Document 1). On the other hand, the required amount for athletes and sports enthusiasts is about 1.2 g / kg (body weight) (Non-patent Document 2), which corresponds to about 84.0 g assuming that the body weight is 70 kg. About 15 g of the difference between the two is the amount of protein deficiency of the exerciser for one day. Athletes and sports enthusiasts often impose restrictions on the content of meals themselves, and it is desirable to supplement the deficiency of protein by ingesting the liquid nutritional composition, regardless of the normal diet. 15 g is equivalent to a concentration of 7.5% when considering 200 mL, which is a popular form of a liquid nutritional composition. Increasing the protein concentration of the liquid nutritional composition to this level reduces the flavor and This is difficult due to the problem of high viscosity, and has not been achieved as a product technology.

  With respect to liquid nutritional compositions in recent years, some solutions have been made to meet various performance requirements such as reduced flavor and increased viscosity. For example, Patent Document 1 discloses a liquid nutritional food composition containing 8 to 15 g / 100 mL of milk protein (milk protein concentrate) containing 85 to 95% by weight of milk casein and 5 to 15% by weight of whey protein. Things are disclosed.

The milk protein concentrate is obtained by removing low-molecular components such as lactose and minerals from skim milk that has been defatted from milk by centrifugation or the like. The main components are casein protein and whey protein, and the ratio is not different from that in skim milk, and is approximately 8: 2 as casein protein: whey protein.
The milk protein concentrate is mainly composed of casein protein and whey protein, but what is casein protein (caseinate) fractionated from skim milk by acid precipitation, whey protein fractionated from skim milk and cheese whey? Have different properties. For example, the casein protein contained in the milk protein concentrate fractionated from filtered skim milk has the same micelle structure as in milk, whereas the casein fractionated from skim milk by acid precipitation. Proteins (caseinates) have a micelle structure already destroyed by acid denaturation, and have a randomly elongated molecular structure. In addition, casein protein (caseinate) fractionated from skim milk by acid precipitation causes lower flavor and higher viscosity when the protein concentration is higher than milk protein concentrate.

  On the other hand, since the casein protein micelle structure contained in the milk protein concentrate retains calcium, when a large amount of milk protein concentrate is consumed, a large amount of calcium is also consumed. Casein protein (caseinate) fractionated from skim milk by acid precipitation has calcium removed since the micelle structure is destroyed.

Although it is rare for health problems to occur even if a large amount of calcium is temporarily consumed from a normal diet, excessive intake of calcium for a long period of time may cause hypercalcemia, hypercalciuria, soft tissue calcification, etc. May cause. Therefore, in nutritional supplements and the like that do not aim at intake of calcium, it is required to reduce the calcium content. Against this background, a calcium-removed milk protein concentrate having a reduced calcium content by cation exchange or the like has also been developed (for example, Patent Document 2). Patent Document 3 discloses a liquid nutritional composition containing the same.
Thus, there is a need for a liquid nutritional composition with a reduced calcium content while maintaining a high protein content and suppressing a decrease in flavor and an increase in viscosity.

JP 2013-176357 A Japanese translation of PCT publication 2010-502182 Special table 2013-530722 gazette

Ministry of Health, Labor and Welfare, “2013 National Health and Nutrition Survey Report”, December 9, 2014 Manubu Higuchi, “New edition of sports nutrition in conditioning”, published by Ichimura Publishing, October 2007, p. 63

  An object of the present invention is to reduce the content of calcium in a liquid nutritional composition containing a milk protein concentrate at a high concentration while suppressing a decrease in flavor and an increase in viscosity.

As a result of intensive studies to solve the above problems, the present inventor has obtained a casein degradation product having a specific weight average molecular weight in addition to a milk protein concentrate in a liquid nutritional composition containing a high concentration of protein. As a result of the blending, the inventors have found that calcium content can be reduced while suppressing a decrease in flavor and an increase in viscosity, and have completed the present invention.
That is, the present invention includes the following [1] to [2].

[1]
(A) a milk protein concentrate and (B) a casein degradation product having a weight average molecular weight of 19000 or more,
The content of (A) is 8 to 12.5% by mass,
The liquid nutritional composition whose content of said (B) is 2-5 mass%.
[2]
Furthermore, (C) containing fats and oils consisting of edible fats and emulsifiers,
Liquid nutrition composition as described in [1] whose content of said (C) is 0.1-1 mass%.

According to the invention of the above [1], in a liquid nutritional composition containing a milk protein concentrate at a high concentration, a liquid nutritional composition in which the content of calcium is reduced while suppressing a decrease in flavor and an increase in viscosity. Things can be provided.
In particular, this liquid nutrition composition has an excellent effect in suppressing the increase in viscosity at low temperatures.

  Moreover, according to invention of said [2], the effect of improving the emulsification stability in long-term preservation | save and suppressing flavor deterioration is recognized by containing the fats and oils consisting of an edible fat and an emulsifier.

Hereinafter, the present invention will be described in more detail.
[Liquid nutrition composition]
The liquid nutritional composition of the present invention contains (A) a milk protein concentrate and (B) a casein degradation product having a weight average molecular weight of 19000 or more.

<(A) Milk protein concentrate>
The milk protein concentrate used in the present invention is obtained by removing low molecular components such as lactose and minerals from skim milk defatted from milk by centrifugation or the like by filtration or the like. The pore diameter of the filtration membrane is preferably 0.05 to 10 μm (ultrafiltration membrane), more preferably 0.001 to 0.01 μm (microfiltration membrane). In the microfiltration membrane, a part of whey protein is removed, so that the ratio of casein protein can be increased. Decreasing the whey protein ratio has the effect of improving flavor and heat resistance.

The protein contained in the milk protein concentrate consists of casein protein and whey protein, and the ratio (casein protein: whey protein) is preferably 85:15 to 95: 5.
Further, the total content of the protein contained in the milk protein concentrate is not particularly limited, but is preferably 50% by mass, more preferably 60% by mass, and particularly preferably 75% by mass.

  As the milk protein concentrate, a milk protein concentrate in which the calcium content is reduced by cation exchange or the like may be used. The content of calcium contained in the milk protein concentrate is preferably 3% by mass or less, more preferably 2.5% by mass or less.

  The content of the milk protein concentrate in the liquid nutritional composition is 8 to 12.5% by mass. If it is less than 8% by mass, the protein content of the liquid nutritional composition cannot be increased. On the other hand, when it exceeds 12.5 mass%, content of calcium cannot be reduced.

<(B) Casein degradation product having a weight average molecular weight of 19000 or more>
The weight average molecular weight of the casein decomposition product having a weight average molecular weight of 19000 or more used in the present invention is preferably 20,000 to 50,000, more preferably 30,000 to 40,000.
The casein degradation product having a weight average molecular weight of 19000 or more used in the present invention is prepared by hydrolyzing caseinate with an enzyme or the like so that the weight average molecular weight is 19000 or more. The weight average molecular weight of the casein degradation product is measured under the following conditions using high performance liquid chromatography (HPLC).

[HPLC conditions]
Column: Superdex Peptide 10 / 300GL (GE Health Care / Pharmacia)
Mobile phase: 0.1% (v / v) trifluoroacetic acid (TFA) -containing 0.05M phosphate buffer (including 0.15M NaCl) pH 7.0
Flow rate: 0.3 mL / min, analysis time: 80 minutes, detection wavelength: 214 nm, column temperature: 25 ° C., injection amount: 10 μL
[Standard solution]
Cytochorome C, from Horse Heart (Mw = 12,384g / mol) 1mg / 5mL
Aprotinin, from Bovine Lung (Mw = 6,512g / mol) 1mg / 2.5mL
(Gly) 6 (Mw = 360g / mol) 5mg / 5mL
(Gly) 3 (Mw = 189g / mol) 5mg / 5mL
Glycine (Mw = 75g / mol) 10mg / 5mL
Each was dissolved separately so as to have each concentration, filtered through a 0.45 μm filter, and used as a standard solution.
[Preparation of sample solution]
Each sample was dissolved in a mobile phase so as to be 50 mg / mL, diluted 10-fold, filtered through a 0.45 μm filter, and used as a sample solution (0.5%).
[Calculation method of weight average molecular weight (Mw)]
Mw = Σ (Wi · Mi) / W = Σ (Hi · Mi) / Σ (Hi)
W: Total weight of polymer Wi: Weight of i-th polymer Mi: Molecular weight at i-th elution time Hi: Height at i-th elution time

A method for producing a casein degradation product can be obtained by hydrolyzing a casein protein (caseinate) with an enzyme or the like.
The caseinate production method is obtained by neutralizing a casein protein in a precipitate fraction obtained by precipitating skim milk with an acid or an enzyme with a monovalent or divalent metal salt. Examples of monovalent metal salts used for neutralization include sodium salts (sodium hydroxide, sodium carbonate, sodium hydrogen carbonate, etc.), potassium salts (potassium hydroxide, potassium carbonate, etc.) and the like. Examples of the divalent metal salt used for neutralization include magnesium salts (magnesium hydroxide, magnesium carbonate, etc.), calcium salts (calcium hydroxide, calcium carbonate, etc.) and the like. Caseinate is also called sodium caseinate, potassium caseinate, magnesium caseinate, or calcium caseinate depending on the salt used for neutralization. Caseinate has a micelle structure destroyed by acid modification and contains almost no calcium.

  The content of the casein degradation product having a weight average molecular weight of 19000 or more is 2 to 5% by mass. In the case of less than 2% by mass, the protein content of the liquid nutritional composition cannot be increased. On the other hand, when it exceeds 5 mass%, a flavor falls. Moreover, in long-term storage, flavor deterioration, appearance deterioration, and viscosity increase at 5 ° C. occur.

  The mass ratio of the A component to the B component (A / B) is not particularly limited, but is preferably 1.9 to 6.3. In the case of 1.9 or more, since the ratio of the A component to the content of the B component is increased, the flavor can be improved while increasing the protein content in the liquid nutritional composition. Furthermore, there is an effect that, during long-term storage, flavor deterioration, appearance deterioration, and viscosity increase at 5 ° C. hardly occur. On the other hand, in the case of 6.3 or less, since the ratio of the B component to the content of the A component increases, the calcium content can be reduced while increasing the protein content in the liquid nutritional composition.

  The protein content in the liquid nutritional composition is not particularly limited, but is preferably 8.0 to 13.5 g / 100 mL. In the case of 8.0 g / 100 mL or more, the intake of protein can be sufficiently increased. On the other hand, in the case of 13.5 g / 100 mL or less, there is an effect that the flavor is improved.

  The calcium content in the liquid nutritional composition is not particularly limited, but is preferably 280 mg / 100 mL or less, more preferably 250 mg / 100 mL or less. By reducing the calcium content, the intake of calcium can be reduced in drinking a liquid nutritional composition intended for protein intake.

<(C) Oil and fat content>
The liquid nutritional composition of the present invention preferably contains (C) an oil and fat component comprising an edible oil and fat and an emulsifier. By adding the fat and oil, the edible fat and oil covers the hydrophobic region of the milk protein concentrate and the casein degradation product, so that an effect excellent in emulsification stability is recognized. Moreover, the effect of suppressing deterioration of flavor is also recognized.

  Although content in particular of the fats and oils contained in the liquid nutrition composition of this invention is not restrict | limited, Preferably it is 0.1-1 mass%. In the case of 0.1 mass% or more, the effect of fats and oils that improve the emulsion stability in long-term storage and suppress the deterioration of flavor can be obtained. On the other hand, in the case of 1 mass% or less, there exists an effect of suppressing viscosity increase, the fall of the emulsion stability in long-term storage, and the deterioration of flavor.

  Edible fats and oils are not particularly limited as long as they are edible fats and oils such as soybean oil, rapeseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, coconut oil, palm oil, palm kernel oil, peanut oil, olive oil, Vegetable oils such as high oleic rapeseed oil, high oleic safflower oil, high oleic corn oil or high oleic sunflower oil; animal fats such as beef tallow, lard, fish oil or milk fat; Examples include exchanged ones or medium chain fatty acid triglycerides (MCT). From the viewpoint of more exerting the above-described effects of oil and fat, it is preferably a vegetable oil that is liquid at normal temperature (25 ° C.) such as soybean oil or rapeseed oil.

  The content of edible fats and oils in the liquid nutritional composition of the present invention is not particularly limited, but is preferably 0.01 to 0.99% by mass, more preferably 0.1 to 0.9% by mass, particularly Preferably it is 0.3-0.8 mass%.

  The emulsifier should just be an emulsifier which melt | dissolves in edible fats and oils. An emulsifier has the effect | action which emulsifies the edible fat and oil which covers the hydrophobic area | region of a milk protein concentrate and a casein decomposition product in a water layer. For example, organic acid monoglyceride, monoglycerin fatty acid ester, diglycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, lecithin and the like can be mentioned. The HLB of the emulsifier is not particularly limited, but is preferably 1 to 12, more preferably 3 to 10, and particularly preferably 5 to 9.

  The content of the emulsifier in the liquid nutrition composition of the present invention is not particularly limited, but is preferably 0.01 to 0.99% by mass, more preferably 0.05 to 0.5% by mass, and particularly preferably. Is 0.08 to 0.3% by mass.

<Other ingredients>
The liquid nutritional composition of the present invention can contain raw materials usually used for foods in addition to the components (A) to (C). For example, sugars such as sucrose, glucose and fructose; carbohydrates such as starch and dextrin; dietary fibers such as cellulose; sweeteners such as aspartame and stevia; acidulants such as citric acid, lactic acid and malic acid; ascorbic acid and tocopherol Anti-oxidants; pH adjusters such as potassium citrate and sodium bicarbonate; inorganic substances such as sodium chloride, calcium carbonate and dolomite; seasonings such as glutamic acid; vitamins such as vitamin B2 and vitamin D; herbal medicines; A foaming agent etc. are mentioned.

[Method for producing liquid nutritional composition]
Although the manufacturing method of the liquid nutrition composition of this invention is not specifically limited, It manufactures using a well-known method. For example, it can manufacture by performing a preparation process, a homogenization process, and a filling process. Moreover, you may perform a disinfection process as needed.

  The blending process is a process of dissolving each raw material in water. The raw material is introduced from the upper part of the tank and dissolved by propeller stirring. In the case of a raw material that is difficult to dissolve, it is dissolved by a high-speed stirrer or a dissolution pump such as a powder blender. . The water temperature at this time is preferably 25 ° C to 80 ° C, more preferably 30 ° C to 70 ° C, and most preferably 40 ° C to 60 ° C. By increasing the water temperature, the raw materials can be efficiently dissolved. Furthermore, the emulsified particles can be efficiently refined in the next homogenization step. On the other hand, if the water temperature is too high, the raw materials can be dissolved efficiently, but degradation of proteins and components that are easily thermally decomposed, such as vitamins, occur, and this has an undesirable effect on quality.

  In the homogenization step, a high-speed homomixer, a Manton Gorin type homogenizer (low pressure homogenizer, high pressure homogenizer), or the like is used in order to refine the emulsion particles. In view of homogenization capability, processing flow rate, production cost, etc., 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. 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.

  In the sterilization process, heat sterilization such as boil sterilization, retort sterilization, and UHT sterilization is used, but UHT sterilization is preferable in consideration of deterioration of flavor and 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. UHT sterilization is preferably performed at 140 to 160 ° C. for 1 to 60 seconds.

  In the filling process, when performing boil sterilization or retort sterilization, the sealed container is filled before the sterilization process, and when performing UHT sterilization, the sealed container is filled aseptically after the sterilization process. The sealed container includes soft packaging materials such as cans, aluminum pouches and soft bag containers when performing boil sterilization and retort sterilization, and includes tetrapack and the like when performing UHT sterilization.

The present invention will be specifically described below with reference to examples.
[Preparation of liquid nutritional composition]
(1) Raw ingredient A component of liquid nutrition composition:
Milk protein concentrate: “German Mancelle MCC 8000” manufactured by Sachsenmil Milk & Whey Ingredients (protein content: 78 mass%, Ca content: 2.1 mass%)
B component:
Casein degradation product (weight average molecular weight: 32300): “Unifix LH” manufactured by Nippon Shinyaku Co., Ltd. (protein content: 89.5 mass%, Ca content: 0.1 mass%)
Casein degradation product (weight average molecular weight: 34100) “Morinaga Peptide Emulup” manufactured by Morinaga Milk Industry Co., Ltd. (protein content: 92 mass%, Ca content: 0.1 mass%)
Other protein ingredients:
Casein degradation product (weight average molecular weight: 18600): “Morinaga Peptide C800” manufactured by Morinaga Milk Industry Co., Ltd. (protein content: 90% by mass, Ca content: 0.1% by mass)
Casein degradation product (weight average molecular weight: 121): “MCH-30” manufactured by Morinaga Milk Industry Co., Ltd. (protein content: 85 mass%, Ca content: 0.1 mass%)
Caseinate (weight average molecular weight: 53700): “MIPROPAN31” manufactured by Ala Foods Ingredients (protein content: 89.2% by mass, Ca content: 0.1% by mass)
C component:
Vegetable oil: “Soybean bleaching oil” manufactured by NOF Corporation
Emulsifier: “Sunsoft No. 681NU” manufactured by Taiyo Kagaku Co., Ltd. (HLB: 8.5)
Other ingredients:
Sweetener: “Sun Sweet SU-200” manufactured by Saneigen FFI Co., Ltd.
Antioxidant (ascorbic acid): “L-ascorbic acid (vitamin C)” manufactured by BASF Japan Ltd.
pH adjuster (potassium citrate): “Tripotassium citrate” manufactured by Showa Kako Co., Ltd.
Antifoaming agent: “Awabreak G-109” manufactured by Taiyo Chemical Co., Ltd.

(2) Formulation of liquid nutrition composition The formulation composition of the liquid nutrition composition (Examples 1-11, Comparative Examples 1-8) using the said raw material was shown to Tables 1-3.

(3) Preparation of liquid nutritional composition a) Preparation process: Protein was slowly added to 50 to 60 ° C. warm water to which an antifoaming agent was added while stirring with a propeller stirrer and dissolved. Then, the fats and oils which were previously heated at 70 to 80 degreeC were added. After 15 minutes, a sweetener, an antioxidant, a pH adjuster and a fragrance were added and adjusted to a predetermined weight with water.
b) Homogenization step: Homogenization was performed using a high-pressure homogenizer (“H20-H2” manufactured by Sanwa Engineering Co., Ltd.) (60 MPa, number of treatments twice).
c) Sterilization step: The solution was sterilized by heating at 143 ° C. for 2 seconds (indirect tubular type) with a UHT sterilizer (“RMS-2S-T / P”, Nisaka Manufacturing Co., Ltd.).
d) Filling step: The solution cooled to 10 to 30 ° C. after sterilization was filled into a sterilized PET container (“# 430304” manufactured by Corning) in a clean bench.

(4) Evaluation of Liquid Nutrient Composition Next, for the obtained liquid nutritional composition, “flavor”, “appearance”, “viscosity (20) immediately after production, 6 months after refrigerated storage, and 12 months after refrigerated storage. ° C.) ”and“ viscosity (5 ° C.) ”.
As for “flavor”, the liquid nutritional composition of the present invention is assumed to be ingested in a refrigerated state (5 ° C. to 10 ° C.) in the same manner as a general palatability beverage, and the flavor at that time is light and tasteful. It is required that there is no spoilage smell or bitterness peculiar to protein. Regarding the “appearance”, the liquid nutritional composition of the present invention is filled in a closed container such as a can or a tetrapack, so that it is functionally constant from the start of drinking to the end of drinking, that is, the emulsified state is kept stable. It is desirable. Therefore, the appearance is required to be uniform without separation or aggregation. Regarding “viscosity (20 ° C.)” and “viscosity (5 ° C.)”, the liquid nutritional composition of the present invention is assumed to be consumed at room temperature (20 ° C. to 30 ° C.) or refrigerated (5 ° C. to 10 ° C.). As a beverage, it is desirable that the viscosity upon ingestion be as low as possible. Furthermore, it is generally known that the liquid nutritional composition increases in viscosity with a decrease in temperature, but a significant increase in viscosity with a decrease in temperature is not desirable as a palatable beverage. Therefore, a preferable viscosity as a palatable beverage is less than 50 mPa · s at 20 ° C. and less than 200 mPa · s at 5 ° C. Moreover, since it is assumed that the liquid nutrition composition of the present invention is stored for a long period of time in a refrigerator (5 ° C. to 10 ° C.), the refrigeration (5 ° C.) for at least 6 months, preferably 12 months. -10 ° C) No significant change in quality during storage is required.

<Flavor>
The flavor evaluation method was carried out using 5 panelists (3 males and 27 females aged 27 to 40 years old) and sampled beverages, and the flavor in the refrigerated state (5 ° C to 10 ° C) was evaluated as follows. It was evaluated by. The results are listed at the bottom of the recipes in Tables 1-3.
A: All five people evaluated that the taste was light, and there was no spoilage odor or bitterness peculiar to protein, and it was good.
Symbol: Evaluation criteria ○: Three to four people evaluated that the mouthfeel was light and good without the spoilage smell and bitterness peculiar to protein.
(Triangle | delta): One to two persons evaluated that it was light and was good and there was no spoilage smell and bitterness peculiar to protein.
X: There was no person who evaluated that it was good because it had a light taste and had no rot and bitterness peculiar to proteins.

<Appearance>
The appearance was evaluated by visual observation based on the following. The results are listed at the bottom of the recipes in Tables 1-3.
Symbol: Evaluation criteria A: Uniform state without separation or aggregation.
○: There is separation or aggregation, but the degree is slight and drinkable.
Δ: There is clear separation or aggregation, but if the container is shaken, it becomes uniform and can be drunk.
X: There is clear separation or agglomeration, and even if the container is shaken, it is non-uniform and not suitable for drinking.

<Viscosity>
Viscosity was evaluated using a Brookfield Engineering Laboratories B-type viscometer with the following conditions: Rotor: No. 1 rotor, Container: BL adapter, Capacity: 50 mL, Number of revolutions: 30, Measurement temperature: 20 ° C. and 5 ° C. It was measured. The results are listed at the bottom of the recipes in Tables 1-3.

Moreover, the protein content and calcium content of the raw material were measured, and the protein content and calcium content in the liquid nutritional composition were calculated from the blended amount. The measuring method of protein content and calcium content is as follows.
<Protein content>
The protein content of the present invention was measured by measuring the nitrogen content using the Kjeldahl method and calculating the nitrogen-protein conversion coefficient as 6.38.
<Calcium content>
The measurement of the calcium content of the present invention was performed by calculation by atomic absorption spectrophotometry or inductively coupled plasma emission spectrometry.

Moreover, the pH of the liquid nutritional composition was measured by the following method.
<PH>
The pH of the present invention was adjusted to 20 to 30 ° C. and measured with a pH meter “M-13” manufactured by Horiba, Ltd.

  Looking at Examples 1 to 3 in Table 1, (A) a liquid nutritional composition containing milk protein concentrate contains a casein degradation product containing almost no calcium, thereby containing protein at a high concentration. , Calcium content can be reduced. In addition, when the casein degradation product contains a casein degradation product having a weight average molecular weight of 19000 or more, the viscosity does not increase and the flavor is not deteriorated even though it contains a caseinate-derived protein. On the other hand, in Comparative Examples 1 and 2 containing a casein degradation product having a weight average molecular weight of less than 19000, the flavor was lowered, and in Comparative Example 2 containing a casein degradation product having a weight average molecular weight degraded to 121, sterilization treatment was performed. Caused agglomerates. In Comparative Example 3 containing caseinate, the flavor decreased and the viscosity increased.

  Moreover, in Example 3 which does not contain fats and oils, the flavor and appearance were good immediately after production, but separation occurred due to long-term storage, and deterioration of the flavor was also observed. That is, it turns out that long-term stability improves by containing fats and oils.

  In Table 2, it evaluated by changing content of (A) milk protein concentrate. As a result, good results were obtained when the content of the milk protein concentrate was 8 to 12.5% by mass. On the other hand, in Comparative Example 4 in which the content of the milk protein concentrate was 7% by mass, the protein content decreased. Further, in Comparative Example 6 in which the milk protein concentrate was 14% by mass, not only the calcium content was increased, but also separation occurred immediately after production, a decrease in flavor was observed, and a higher viscosity also occurred. .

  In Comparative Example 5 containing 2% by mass of fat and oil, the flavor and appearance immediately after production were good, but a tendency to increase the viscosity at 5 ° C. was observed. In addition, separation occurred during long-term storage, deterioration in flavor was observed, and a higher viscosity also occurred.

  In Table 3, it evaluated by changing content of the (B) casein decomposition product whose weight average molecular weight is 19000 or more. As a result, good results were obtained when the content of component B was 2 to 5% by mass. On the other hand, in Comparative Example 7 in which the content of the B component was 1% by mass, the protein content was lowered. Moreover, the fall of the flavor was recognized in the comparative example 8 whose B component is 6 mass%. Furthermore, in the long-term storage, the flavor further deteriorated, the appearance decreased, and the viscosity at 5 ° C. increased.

  The liquid nutrition composition of the present invention can be used as a liquid food for medical use or a high protein beverage for athletes.

  The liquid nutritional composition of the present invention may also be used as a powdered composition that can be dispersed in water to form the liquid nutritional composition of the present invention.

Claims (2)

(A) a milk protein concentrate and (B) a casein degradation product having a weight average molecular weight of 19000 or more,
The content of (A) is 8 to 12.5% by mass,
The liquid nutritional composition whose content of said (B) is 2-5 mass%. Furthermore, (C) containing fats and oils consisting of edible fats and emulsifiers,
The liquid nutritional composition according to claim 1 whose content of said (C) is 0.1-1 mass%.