JP2021103991A - Liquid nutritive composition - Google Patents

Abstract

To provide a liquid nutritive composition that contains the three major nutrients in a balanced manner and has high energy, but yet has an enough viscosity to be drunk with a straw, and also has a good flavor and high state stability.SOLUTION: A liquid nutritive composition contains protein (A), carbohydrate (B), and fat (C) and has a viscosity at 20°C of 10-50 mPa s, and 1.0 kcal/mL or more, the protein (A) including milk protein (a1) and collagen peptide (a2), the carbohydrate (B) including dextrin (b1) with a DE value of 10-30, the fat (C) including liquid oil (C1); and the protein (A) content being 5-10 mass%, the carbohydrate (B) content being 12-20 mass%, the fat (C) content being 5-10 mass%.SELECTED DRAWING: None

Description

The present invention relates to liquid nutritional compositions.

In Japan, which is facing an aging society, the population aged 65 and over reached a record high of 27% in 2015. In old age, various factors can reduce appetite, reduce dietary intake, and lead to malnutrition. Undernutrition leads to a vicious cycle of sarcopenia, which reduces the amount of physical activity and further reduces appetite. In order not to fall into such a vicious cycle, it is important to eat a well-balanced diet.

However, elderly people who do not have an appetite have a small amount of food, and it is considered difficult to obtain the required amount of nutrients only with a normal diet. Therefore, it can be said that there is a high demand for products containing well-balanced nutrients among dietary supplements that are taken separately from meals. Further, in order to avoid a decrease in the amount of food normally consumed, a product having a high amount of energy per unit capacity, which does not give a feeling of fullness even when ingested, is particularly preferable.

The forms of such high-energy dietary supplements include jellies, puddings, energy bars, and beverages, but the beverage form is the most excellent in that it causes less feeling of fullness when ingested. However, in order to make a nutritionally balanced beverage, it is necessary to mix lipids, which are the three major nutrients, so it is necessary to emulsify, and it is also necessary to emulsify, but compared to solid jelly and pudding, emulsified particles Is in a moving state, so higher emulsification stability is required. Furthermore, compared to foods with low water content such as bars, beverages tend to deteriorate in flavor during the sterilization process and over time when they contain nutrients that easily cause a chemical reaction with water.

In addition, one of the causes of decreased appetite in the elderly is decreased swallowing ability. Poor swallowing ability may lead to aspiration. Even elderly people who have such aspiration may not have aspiration when drinking with a straw. In order to make a beverage that can be drunk using a straw, it is necessary to have a viscosity that allows the beverage to be inhaled, but a beverage with a very low viscosity may cause aspiration even if it is drunk through a straw. On the other hand, in order to make a high-energy beverage, it is necessary to increase the concentration of raw materials, so that the viscosity tends to increase.

Various ideas have been conventionally made to provide a high-energy liquid nutritional composition. For example, in Patent Document 1, high energy and low viscosity are achieved by using whole milk protein and sodium casein as main components as protein sources. In Patent Document 2, by blending an emulsion with milk, the amount of emulsifier is reduced to achieve a savory nutritional beverage. However, these techniques were inadequate for long-term storage. Patent Document 3 discloses a technique for using a calcium-removed milk protein concentrate. However, this composition is highly viscous for drinking with a straw.

Japanese Unexamined Patent Publication No. 8-196236 Japanese Unexamined Patent Publication No. 2019-150009 Japanese Unexamined Patent Publication No. 2009-084204

Based on the above, the conventional technology achieves a composition that contains three major nutrients (protein, lipid, carbohydrate) in a well-balanced manner, has high energy, has a viscosity suitable for drinking with a straw, has a good flavor, and is highly state-stable. It was difficult to do.
Therefore, the subject of the present invention is a liquid nutritional composition containing three major nutrients in a well-balanced manner, having a viscosity that can be drunk with a straw, having a good flavor, and having high state stability, despite having high energy. Is to provide.

As a result of diligent studies to solve the above-mentioned problems, the present inventor has a good flavor by containing a specific protein, a specific carbohydrate, and a specific lipid in a specific amount, and when the product is drunk with a straw. However, they have found that a liquid nutritional composition having a viscosity that does not cause aspiration and high state stability can be obtained, and have completed the present invention.
That is, the present invention is the following [1] and [2].

[1] A liquid nutritional composition containing protein (A), carbohydrate (B), and lipid (C) and having a viscosity at 20 ° C. of 10 to 50 mPa · s and 1.0 kcal / mL or more.
Protein (A) contains milk protein (a1) and collagen peptide (a2).
Carbohydrate (B) contains dextrin (b1) with a DE value of 10-30.
The lipid (C) contains a liquid fat (c1) and contains
A liquid nutritional composition in which the amount of protein (A) is 5 to 10% by mass, the amount of carbohydrate (B) is 12 to 20% by mass, and the amount of lipid (C) is 5 to 10% by mass.
[2] The liquid nutritional composition according to [1], wherein the mass ratio (a1: a2) of the milk protein (a1) and the collagen peptide (a2) in the liquid nutritional composition is 1: 0.1 to 1: 1. thing.

According to the present invention, although it contains three major nutrients in a well-balanced manner and has high energy, it has a viscosity that allows it to be drunk without causing aspiration with a straw, has a good flavor, and has state stability. High liquid nutritional compositions can be provided. The present invention is a liquid nutritional composition that is intended to be stored at room temperature and drunk at room temperature.

[Liquid nutritional composition]
The liquid nutritional composition of the present invention is a liquid nutritional composition containing protein (A), carbohydrate (B), and lipid (C) and having a viscosity of 10 to 50 mPa · s at 20 ° C. and 1.0 kcal / mL or more. , Protein (A) contains milk protein (a1) and collagen peptide (a2), carbohydrate (B) contains dextrin (b1) with a DE value of 10 to 30, and lipid (C) contains liquid fat (c1). ) Is included.
According to the present invention, by containing a specific protein, a specific carbohydrate, and a specific lipid in a well-balanced manner, the flavor is good, the viscosity does not cause aspiration even when swallowed with a straw, and the state stability. A liquid nutritional composition with a high content was obtained. The energy-producing nutrient balance advocated by the Ministry of Health, Labor and Welfare is one of the indexes showing the balance of intake of the three major nutrients. It represents these constituents as the percentage (% energy) that proteins, lipids, carbohydrates (including alcohol) and their constituents should account for in total energy intake. Specifically, the ideal nutritional balance is 13 to 20 (% kcal) for protein, 20 to 30 (% kcal) for fat, and 50 to 65 (% kcal) for carbohydrate (announced by the Ministry of Health, Labor and Welfare Japanese dietary intake). Standard 2015 edition). Energy is defined as protein 4 kcal / g, lipid 9 kcal / g, and carbohydrate 4 kcal / g. When the above values are converted into mass ratio, protein is 3.3 to 5.0% by mass and lipid is 2.2 to 2. It is 3.3% by mass and 12.5 to 16.3% by mass of protein. However, the above is the balance of all foods and drinks ingested, including meals and snacks. Dietary supplements are intended to supplement nutrients that are not enough in the daily diet, and considering that they are high-calorie dietary supplements for the elderly, more calories can be obtained by taking a smaller amount based on the above ratio. Increased the proportion of fat produced. That is, in the present invention, the nutritional balance of the dietary supplement is preferably 5 to 10% by mass of protein, 12 to 20% by mass of carbohydrate, and 5 to 10% by mass of lipid.

(Protein (A))
In the liquid nutritional composition of the present invention, a protein of any origin may be used as the protein (A). For example, it can be obtained from raw materials such as milk, eggs, cowhide and pig skin. Examples of the protein (A) used in the liquid nutritional composition of the present invention include milk protein, gelatin, collagen peptide and the like obtained from those raw materials.

The liquid nutritional composition of the present invention is characterized by containing 5 to 10% by mass of protein (A). The upper limit is preferably 8% by mass or less. If the protein content in the liquid nutritional composition is less than 5% by mass, the nutritional balance is not satisfied, and if it is more than 10% by mass, the flavor peculiar to the protein is strongly exhibited and the viscosity is also increased.

In the liquid nutritional composition of the present invention, it is desirable to use milk protein (a1) and collagen peptide (a2) in combination in order to achieve a composition having good flavor, low viscosity and high state stability. The mass ratio of the milk protein (a1) to the collagen peptide (a2) in the liquid nutritional composition is preferably 1: 0.1 to 1: 1 in order to give the composition a good flavor.

<Milk protein (a1)>
The liquid nutritional composition of the present invention is characterized by containing a milk protein. The milk protein is a milk-derived protein component, and examples thereof include whole milk protein directly obtained from whole milk, whole milk concentrate obtained by concentrating whole milk, and protein prepared from whole milk. Examples of proteins prepared from whole milk include skim milk obtained by removing milk fat from whole milk, milk protein concentrate obtained by removing lactose and the like from skim milk, casein precipitated from whole milk using an acid or an enzyme, and the like. Examples thereof include whey contained in the supernatant, caseinate obtained by neutralizing casein with alkali, and the like. These proteins can also be used as degraded peptides, and casein peptides and whey peptides are often used. Generally, the degraded peptide is inferior in flavor to the undegraded peptide. Therefore, the milk protein used in the present invention is preferably undegraded. Specific products include MPI4900 (Fonterra Japan Co., Ltd., protein 86%), MPC80 (Nippon Shinyaku Co., Ltd., protein 81%), WPC550 (Fonterra Japan Co., Ltd., protein 79%) and the like.

<Collagen peptide (a2)>
The liquid nutritional composition of the present invention is characterized by containing a collagen peptide. Collagen peptide is obtained by decomposing collagen, and the weight average molecular weight varies greatly depending on the degree of decomposition. Those with a low degree of decomposition do not have excellent flavor, and those with a high degree of decomposition have a high viscosity. The weight average molecular weight is preferably 200 to 15,000. The lower limit is more preferably 300 or more, still more preferably 500 or more. The upper limit is more preferably 13000 or less, and more preferably 12000 or less. Specific products include Korapep PU (Nitta Gelatin Co., Ltd., weight average molecular weight 1000, protein 89%), pig skin collagen peptide CP-80NY (Nitta Gelatin Co., Ltd., weight average molecular weight 5000, protein 90%). , Nippi Peptide PS-1-H (Nippi Co., Ltd., weight average molecular weight 9000, protein 90%) and the like.

(Carbohydrate (B))
The liquid nutritional composition of the present invention is characterized by containing 12 to 20% by mass of carbohydrate (B). The upper limit is preferably 18% by mass or less, and more preferably 16% by mass or less. If the carbohydrate content in the liquid nutritional composition is less than 12% by mass, the nutritional balance is not satisfied, and if it is more than 20% by mass, the nutritional balance and viscosity cannot be satisfied within the range of the present application.

Examples of carbohydrate (B) include monosaccharides such as glucose, fructose and galactose, disaccharides such as sucrose, lactose and maltose, and polysaccharides such as oligosaccharides, dextrins and starches; pectin, glucomannan, Examples thereof include water-soluble dietary fiber such as agarose and insoluble dietary fiber such as cellulose which are insoluble in water. Sugar is preferable from the viewpoint of obtaining a liquid nutritional composition having excellent solubility and suitable viscosity.

<Dextrin (b1) with a DE value of 10 to 30>
A suitable carbohydrate in the liquid nutritional composition of the present invention is dextrin, which is characterized by containing dextrin having a DE value of 10 to 30. The DE value (Dextrose Equivalent) is expressed as a percentage of the solid content of the reducing sugar in the sample as glucose. The maximum DE value is 100, which means that all of the solids are glucose, and the smaller the DE value, the more oligosaccharides and polysaccharides there are. In the liquid nutritional composition of the present invention, dextrin having a DE value of 10 to 30 is preferably contained in an amount of 12 to 20% by mass. The upper limit is preferably 18% by mass or less, and more preferably 16% by mass or less. When the content of dextrin having a DE value of 10 to 30 in the liquid nutritional composition is 12% by mass or more, it is possible to impart an appropriate viscosity while satisfying the nutritional balance and prevent aspiration. Further, in the case of 20% by mass or less, it is possible to suppress the increase in viscosity while suppressing the sweetness.

(Lipid (C))
The liquid nutritional composition of the present invention is characterized by containing 5 to 10% by mass of lipid (C). The upper limit is preferably 8% by mass or less. If the content of the lipid in the liquid nutritional composition is less than 5% by mass, the nutritional balance is not satisfied and the state stability is deteriorated, and if it is more than 10% by mass, the state stability is deteriorated.

Examples of the lipid (C) include simple lipids such as fats and oils and waxes, complex lipids such as phospholipids, glycolipids and lipoproteins, inducible lipids such as sterols, and emulsifiers containing fatty acids as constituents. Oils and fats are preferable from the viewpoint of stable dispersibility and richness.

<Liquid oil (c1)>
The liquid nutritional composition of the present invention is characterized by containing liquid fats and oils. The liquid fat and oil used in the present invention is not particularly limited as long as it can be used for food, but preferably MCT (medium chain fatty acid oil), soybean oil, rapeseed oil, corn oil, red flower oil, edible sunflower oil, and sesame oil. , Cotton seed oil, rice oil, olive oil, palm oil, palm oil, sesame oil, sesame oil, beef fat, pork fat, fish oil and the like, and one or more of these can be selected and used. In the case of mixed fats and oils containing two or more kinds of fats and oils, liquid fats and oils may be used as the mixed fats and oils. Here, the liquid fat and oil is a fat and oil having a melting point of 20 ° C. or lower. The melting point was measured according to the standard fat analysis test method "2.2.4.2 Melting point (rising melting point)".
By adding liquid fats and oils, the richness of the liquid nutritional composition can be improved. If the melting point is 20 ° C. or higher, fat crystals are formed during storage at 20 ° C. and the state stability is deteriorated. By forming an emulsified complex with the protein, the liquid fat and oil can stably disperse the protein in the liquid nutritional composition, which contributes to the state stability of the product. Since lipids such as fats and oils are converted into energy of 9 kcal / g when digested in the body, they can be used as nutrients with high energy intake efficiency as compared with carbohydrates and proteins having energy of 4 kcal / g.

The liquid nutritional composition of the present invention preferably contains 5 to 10% by mass of liquid fats and oils. The upper limit is preferably 8% by mass or less. Generally, the smaller the amount of fats and oils in the product, the better the state stability of the emulsion. However, in the present application, when the content of the liquid fats and oils is 5% by mass or less, the state stability of the product becomes good. Further, when it is 10% by mass or less, the state stability of the product is improved while suppressing the rich feeling derived from fats and oils.

<Emulsifier (c2)>
An emulsifier can be used in the liquid nutritional composition of the present invention. The emulsifier that can be used in the present invention is not particularly limited as long as it is an edible emulsifier. For example, polyglycerin fatty acid ester, monoglyceride, organic acid monoglyceride, sucrose fatty acid ester, sorbitan ester, propylene glycol ester, lecithin and the like can be mentioned, and one or more of these can be freely selected and used. The emulsifier is preferably an organic acid monoglyceride from the viewpoint of having an action of stabilizing emulsification together with an emulsifying protein and stabilizing emulsification synergistically with the protein.

The fatty acid species that bind to the organic acid monoglyceride is not particularly limited, but is preferably an organic acid monoglyceride to which oleic acid is bound as a constituent fatty acid. The content of oleic acid in the fatty acid composition is preferably 50% by mass or more, more preferably 80% by mass or more, further preferably 90% by mass or more, and particularly preferably 95% by mass or more. be.
In the method for producing a liquid nutritional composition shown below, in a normal blending step, the aqueous phase portion and the oil phase portion are each heated and dissolved, and then the oil phase portion having the same temperature is added to the aqueous phase portion at 60 to 80 ° C. Add to prepare the crude emulsion. However, when an organic acid monoglyceride containing oleic acid is used, a crude emulsion can be prepared by stirring the temperature of the aqueous phase portion and the oil phase portion within the range of 25 to 50 ° C. Therefore, since the crude emulsion can be obtained at a low temperature, it is effective in saving energy in the blending process and simplifying the blending operation.

The content of the emulsifier in the liquid nutritional composition of the present invention is not particularly limited, but is, for example, 0.01 to 3% by mass. The lower limit is preferably 0.03% by mass or more, and more preferably 0.05% by mass or more. The upper limit value is preferably 2% by mass or less, more preferably 2% by mass or less, and further preferably 1% by mass or less. Increasing the content of the emulsifier has the effect of improving state stability, and decreasing the content of the emulsifier has the effect of improving the flavor.
Specific commercially available products include Sunsoft No. 683CB (manufactured by Taiyo Kagaku Co., Ltd .: glycerin monooleate succinate) and Poem K-37V (manufactured by RIKEN Vitamin Co., Ltd .: glycerin monooleate citrate). Be done.

(Other raw materials)
The liquid nutritional composition of the present invention may further contain emulsifiers, minerals, vitamins, fruit juices, flavors, pigments and the like, if necessary, in addition to the above-mentioned essential components.

<Viscosity>
The liquid nutritional composition of the present invention has a viscosity of 10 to 50 mPa · s, which is drinkable with a straw and does not cause aspiration with a straw. The lower limit is preferably 12 mPa · s or more, and more preferably 15 mPa · s or more. The upper limit is more preferably 45 mPa · s or less, and further preferably 40 mPa · s or less. If the viscosity is higher than 10 mPa · s, aspiration is unlikely to occur even when swallowed with a straw. Further, if it is lower than 50 mPa · s, it becomes possible to suck with a straw. The viscosity is measured by measuring the sterilized liquid nutritional composition at 20 ° C. using a B-type viscometer manufactured by Brookfield Engineering Laboratories under the condition of a BL rotor rotation speed of 30 rpm for 1 minute.

<Energy>
The liquid nutritional composition of the present invention is intended to replenish energy for elderly people who have a thin diet, and is characterized by having an energy content of 1.0 kcal / mL or more. By setting it to 1.0 kcal / mL or more, it is possible to ingest energy of 200 kcal or more required for elderly people with a thin diet with a small volume of 200 mL or less. Energy is defined as protein 4 kcal / g, lipid 9 kcal / g, and carbohydrate 4 kcal / g, and can be calculated from their contents.

<Flavor>
The liquid nutritional composition of the present invention is characterized by having a good flavor despite a high concentration of proteins, lipids and carbohydrates per unit volume. Since the liquid nutritional composition of the present invention is intended to be flavored by blending flavors and fruit juices, the flavor is good if it does not interfere with the flavoring, that is, the flavor derived from the raw material is not felt as much as possible. I will do it. More specifically, it is considered that the flavor is good if the flavor peculiar to the flavored protein is not felt as much as possible, the sweetness derived from carbohydrates is not felt as much as possible, and the richness derived from fats and oils is not felt as much as possible.

<State stability>
The liquid nutritional composition of the present invention is liquid, and the fact that the viscosity and the size of oil droplets do not change is considered to have high state stability. Specifically, it is considered that the state stability is high when the viscosity does not increase by 10 mPa · s or more after storage at 40 ° C. for 4 months and the median diameter does not increase by 100 nm or more. The median diameter of the oil droplets of the liquid nutritional composition of the present invention is preferably 1000 nm or less in order to obtain a composition having high state stability.

[Manufacturing method of liquid nutritional composition]
The liquid nutritional composition of the present invention can be produced by performing a blending step and a filling step. If necessary, a homogenization step and a sterilization step may be performed after the blending step.

<Mixing process>
The compounding step is a step of dissolving the raw material in water to produce a crude emulsion. The crude emulsion is usually produced by separately producing an aqueous phase portion in which a water-soluble raw material is dissolved in water and an oil phase portion in which an oil-soluble raw material is dissolved in oil, and further mixing the aqueous phase portion and the oil phase portion. do.
To dissolve the raw materials, the raw materials are put in from the upper part of the tank filled with water or oil and dissolved by propeller stirring, or in the case of difficult-to-dissolve raw materials, they are dissolved by a high-speed stirrer or a dissolution pump such as a pow blender. The water temperature (or oil temperature) at this time is 60 to 80 ° C., and the higher the temperature, the more efficiently the raw material can be dissolved. After heating and melting the aqueous phase part and the oil phase part at the same temperature in the range of 60 to 80 ° C., the oil phase part is put into the aqueous phase part and mixed by propeller stirring to make a crude emulsion. To manufacture.
In the production of the liquid nutritional composition of the present invention, by using an organic acid monoglyceride (glycerin organic acid monooleate), the temperature of the aqueous phase portion and the oil phase portion is stirred in the range of 50 to 60 ° C. A crude emulsion can be produced, and flavor deterioration due to heating can be prevented. Furthermore, since organic acid monoglyceride (organic acid monooleic acid glyceride) is easily dissolved, the compounding raw material is heated and dissolved in one compounding tank without heating and dissolving separately in the oil phase part and the aqueous phase part, and only propeller stirring is performed. The crude emulsion can be produced in the above, and the work process can be simplified.

<Homogenization process>
In the homogenization step, a homogenizer such as a high-speed homomixer, a Gorin homogenizer (low-pressure homogenizer, high-pressure homogenizer), or a microfluidizer is used to refine the emulsified particles. A high-pressure homogenizer is preferably used because of its cost. The homogenization pressure is preferably 0.5 to 100 MPa.
In the case of performing the homogenization step, if the emulsified particles are also heated when the liquid is sent, the emulsified particles can be efficiently refined by the homogenizer.

<Sterilization process>
As the sterilization step, 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 two types of UHT sterilization, a direct method and an indirect method, and the indirect method includes a plate type and a tubular type. The direct method is most preferable because it is particularly effective against deterioration of flavor and nutritional components. Further, when adding fats and oils, the indirect method is preferable from the viewpoint of suppressing the coarsening of the emulsified particles and improving the emulsification stability. In UHT sterilization, it is desirable to perform treatment at 130 to 150 ° C. for 1 to 40 seconds.

<Filling process>
In the filling step, 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. Examples of the sealed container include soft packaging materials such as cans, aluminum pouches, and soft bag containers in the case of boil sterilization and retort sterilization, and Tetra Pak (registered trademark) in the case of UHT sterilization.

Hereinafter, the present invention will be specifically described with reference to examples.
<Examples 1 to 11 and Comparative Examples 1 to 10>
A liquid nutritional composition was prepared according to the formulations shown in Tables 1 and 2 and the production conditions shown in Table 3. Specifically, in Example 1, as proteins, 2.5% by mass of milk protein (2.9% by mass as "product name: MPI4900, Fontera Japan Co., Ltd., protein 86%"), and collagen peptide 2. 5% by mass (2.8% by mass as "Product name: Nippi Peptide PS-1-H, Nippi Co., Ltd., 90% protein"), 6.0% by mass of rapeseed oil, 0.6% by mass of organic acid monoglyceride, It was dissolved in warm water at 50 ° C. so that the total weight was 2000 g. While maintaining this at 50 ° C., the treatment was performed twice at a homogenization pressure of 20 MPa. After cooling to room temperature, 100 g of each was sealed and filled in an aluminum pouch and sterilized by boiling at 122 ° C. for 1 minute (Table 3 Construction conditions (A)). Further, in Examples 2 to 11 and Comparative Examples 1 to 10, a liquid nutritional composition was prepared in the same procedure as in Example 1 according to the formulations shown in Tables 1 and 2. The blending amount of milk protein and collagen peptide is a numerical value converted to protein mass, energy is protein 4 kcal / g, fat and oil and emulsifier (organic acid monoglyceride) are 9 kcal / g as lipid, and carbohydrate is 4 kcal / g. , The specific gravity was calculated as 1.1 g / mL.

<State stability>
(Characteristics)
The properties of the liquid nutritional composition of the present invention were visually confirmed after sterilization and after storage at 40 ° C. for 4 months. A completely liquid form was defined as "liquid", and a partially agglomerated one was referred to as "aggregation", and "aggregation" was regarded as unsuitable for a liquid nutritional composition.
(viscosity)
The viscosity of the liquid nutritional composition was adjusted at 20 ° C. for 10 hours after sterilization and storage at 40 ° C. for 4 months, and then using a B-type viscometer manufactured by Brookfield Engineering Laboratories, Inc., at 20 ° C., the number of rotations of the BL rotor. The measurement was performed under the conditions of 30 rpm and 1 minute. As a result, those having less than 10 mPa · s and exceeding 50 mPa · s were not allowed. The test examples in which aggregation occurred were not evaluated.
(Median diameter)
The median diameter of the oil droplets in the liquid nutritional composition was measured using a laser diffraction / scattering particle size distribution measuring device LA-900 manufactured by HORIBA, Ltd. after sterilization and storage at 40 ° C. for 4 months. .. As a result, those exceeding 1000 nm were not allowed. The test examples in which aggregation occurred were not evaluated.

<Flavor>
The sensory test of the liquid nutritional composition of the present invention was carried out by 6 panelists A to F aged 20 to 50 years after adjusting the temperature at 20 ° C. for 10 hours after sterilization, and the average value of the evaluations of the 6 subjects was used as the score. .. The evaluation items of the sensory test are "protein-specific flavor", "sweetness", and "richness", and the score is 2.5 or more and 3.0 or less x, 2.0 or more and less than 2.5 is △, 1.5. More than 2.5 was evaluated as 〇, and less than 1.5 was evaluated as ⊚.

(Evaluation of protein-specific flavor)
The protein-specific flavor was evaluated according to the following criteria.
Criteria: "1" for those who do not feel the bitterness or unpleasant aftertaste peculiar to protein, "2" for those who do not feel the bitterness or unpleasant aftertaste peculiar to protein Those that felt were evaluated on a three-point scale of "3".

(Evaluation of sweetness)
The sweetness was evaluated according to the following criteria.
Criteria: Light sweetness was rated as "1", sweetness was rated as "2", and sweetness was rated as "3".

(Evaluation of richness)
The richness was evaluated according to the following criteria.
Criteria: A grade of "1" was given for those with a smooth texture and no feeling of richness, "2" for those with a slightly rich feeling, and "3" for those with a noticeable feeling of richness.

From the results of the liquid nutritional compositions of Examples 1 to 11, the protein (A) containing milk protein (a1) and collagen peptide (a2) 5 to 10% by mass, and the carbohydrate (B) containing dextrin having a DE value of 10 to 30. By containing 12 to 20% by mass of lipid (C) containing liquid fats and oils and 5 to 10% by mass of lipid (C) containing liquid fats and oils, it has a viscosity that can be drunk with a straw, has a good flavor, and has a high state stability. I got the thing. In addition, it was found that the combined use of milk protein and collagen peptide as protein (A) has the effect of lowering the viscosity and making it difficult to feel the bitterness peculiar to protein in the flavor while containing the protein in a high concentration. ..
It was also found that the viscosity and median diameter remained almost unchanged even after storage at 40 ° C. for 4 months, and the state stability was excellent.
From the results in Table 2, in Comparative Example 1, all the protein (A) of Example 2 was replaced with milk protein. As a result, since it was only milk protein, its viscosity became high, and it could not be used as a liquid nutritional composition to be drunk with a straw. In Comparative Example 2, all the proteins of Example 2 were replaced with collagen peptide. As a result, the bitterness peculiar to the protein was strongly felt and it could not be used. Further, in Comparative Example 3, since the amount of protein (A) was large, the bitterness peculiar to the protein was felt and the viscosity was high, so that it could not be used.
In Comparative Example 4, when the dextrin used in Example 2 was replaced with that of DE = 9, protein aggregation occurred and the dextrin could not be used. In Comparative Example 5, when the dextrin used in Example 2 was replaced with that of DE = 40, the sweetness was strongly felt and the dextrin could not be used.
In Comparative Example 6, when the mass% of dextrin was increased as compared with Example 2, the sweetness was strongly felt and the viscosity was further increased, so that the dextrin could not be used. In Comparative Example 7, the viscosity was low because the amount of carbohydrate (B) was small. In Comparative Example 8, since the amount of lipid (C) was large, a rich feeling was felt and the flavor was bad. In Comparative Example 9, since the amount of lipid (C) was small, an emulsified complex with protein (A) could not be formed, the state stability of the product deteriorated, and aggregation occurred after the storage test. .. In Comparative Example 10, since palm oil having a melting point of 36 ° C. was used as the lipid (C), aggregation occurred after the storage test.

<Example 12>
Further, in Example 12, UHT sterilization (indirect method) was performed at 135 ° C. for 30 seconds in place of boil sterilization with the same formulation as in Example 2 (Table 3 manufacturing conditions (B)). Since the liquid nutritional composition is almost the same as any of the UHT sterilization methods, the effect that any of the sterilization methods can be used was also recognized.

Claims (2)

A liquid nutritional composition containing protein (A), carbohydrate (B), and lipid (C) and having a viscosity at 20 ° C. of 10 to 50 mPa · s and 1.0 kcal / mL or more.
Protein (A) contains milk protein (a1) and collagen peptide (a2).
Carbohydrate (B) contains dextrin (b1) with a DE value of 10-30.
The lipid (C) contains a liquid fat (c1) and contains
A liquid nutritional composition in which the amount of protein (A) is 5 to 10% by mass, the amount of carbohydrate (B) is 12 to 20% by mass, and the amount of lipid (C) is 5 to 10% by mass. The liquid nutritional composition according to claim 1, wherein the mass ratio (a1: a2) of the milk protein (a1) and the collagen peptide (a2) in the liquid nutritional composition is 1: 0.1 to 1: 1.