JP3941599B2 - Medium-chain fat-containing gel food - Google Patents
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【０００１】
【発明の属する技術分野】
本発明は、中鎖脂肪、血糖値遅延上昇性糖質、ゲル化剤、水を主成分として含有するゲル状食品に関する。
【０００２】
【従来の技術】
中鎖脂肪は、主に炭素数６個〜炭素数１２個を構成脂肪酸とするトリグリセリドである。中鎖脂肪は、消化、吸収、代謝において一般の油脂と大きく異なる生理学的特性を有する。主な特徴としては、腸から吸収され、膵リパーゼや胆汁酸がなくても加水分解され、糖質、蛋白質などと同様に門脈を経て肝臓に運ばれる。その後、速やかに酸化されてエネルギーとなる。
【０００３】
中鎖脂肪は、低蛋白高カロリーの食材に配合されて各種食品に利用されている。これを含む食品は一般の油脂なみの高カロリーでありながら、消化吸収がきわめて容易であり、消化吸収系統器官の衰弱した患者の負担を非常に軽くしながら高カロリーを与えることができる。従って中鎖脂肪を含む食品は一般食品から十分なカロリーを摂取しにくい急性腎不全、慢性腎不全、人工透析患者などをはじめ、体力を回復するのに十分なカロリー摂取が望まれる術後患者、未熟児などの治療食に幅広く応用されてきている。腎不全患者らにはカロリー補給の目的で、ゼリー、クッキー、アイスクリームなどの菓子類に、卵料理、ポテト料理の献立に、更には炒め物やドレッシングに、腎不全患者に幅広く使用されている。また、このような中鎖脂肪を含有するゼリー、クッキーなどが市販されている。特開平６−６２７７１号公報に中鎖脂肪含有豆腐様食品について記載されている。しかしながら急激な血糖値の上昇を避けなければならない糖尿病性腎疾患の患者まで配慮した中鎖脂肪を含有する食品は存在しないし、特開平６−６２７７１号公報にもそれについて示されていない。
【０００４】
【発明が解決しようとする課題】
本発明は、前記のような課題のもとでなされたものである。
本発明の目的は、糖尿病性腎疾患者らに好適な中鎖脂肪、血糖値遅延上昇性糖質、ゲル化剤、水を主成分とするゲル状食品を提供することにある。
【０００５】
【課題を解決するための手段】
本発明者らは、中鎖脂肪と血糖値遅延上昇性糖質を組み合わせ、ゲル化剤、水を配合したゲル状食品が、高カロリーで血糖値の遅延上昇に相乗作用が認められることを見出し、本発明を完成するに至った。すなわち、本発明は［１］〜［４］である。
［１］（Ａ）中鎖脂肪１〜１０重量％、（Ｂ）還元澱粉糖化物、蔗糖転移糖化物およびフラクトースからなる群より選択される１種または２種以上５〜５０重量％、（Ｃ）ゲル化剤０．０５〜５重量％、（Ｄ）水３０〜７０重量％からなる蛋白質含有量が０．５重量％以下のゲル状食品であって、水にゲル化剤を加熱溶解させて、これに粉末状の（Ａ）成分を配合し製造することを特徴とするゼリー強度が１×１０３ｇ以下のゲル状食品。
［２］（Ａ）の中鎖脂肪が、炭素数６個〜炭素数１２個の脂肪酸を構成脂肪酸とするトリグリセリドである前記［１］に記載のゲル状食品。
［３］（Ｃ）ゲル化剤が、海藻抽出物、種子粘質物、微生物産生粘質物、植物抽出物および植物分泌粘質物からなる群より選択される１種または２種以上である前記［１］または［２］のゲル状食品。
［４］カロリーが１．５ｋｃａｌ／ｇ以上である前記［１］〜［３］のゲル状食品。
【０００６】
【発明の実施の形態】
本発明のゲル状食品は、中鎖脂肪、血糖値遅延上昇性糖質、ゲル化剤および水を主成分として含有する。
本発明に用いる中鎖脂肪は、炭素数６個〜炭素数１２個の脂肪酸のトリグリセリドであり、好ましくは炭素数８個と１０個の脂肪酸を主体とするトリグリセリドである。炭素数が６個より短い脂肪酸は風味が悪く、炭素数が１２個より長い脂肪酸は中鎖脂肪の特有の生理効果が十分に得られない。一般に中鎖脂肪は、ヤシ油を高圧蒸気によって加水分解し、ヤシ油混合脂肪酸を得る。この混合脂肪酸から分別蒸留して、炭素数８個と炭素数１０個の脂肪酸を取り出し、これらを単独あるいは必要とする割合に調整し、グリセリンとのエステル化を行う。このエステル化物（トリグリセリド）、すなわち中鎖脂肪は、脱酸、水洗、乾燥、脱色の工程を経てつくられる。具体的な商品として、日本油脂（株）製のパナセート８１０、花王フード（株）製のココナードＭＴなどが挙げられる。
【０００７】
本発明に用いる中鎖脂肪は粉末状の中鎖脂肪を用いることができる。粉末状の中鎖脂肪は、中鎖脂肪を乳化剤と加工澱粉などで乳化液を調製し、これをスプレードライヤーなどの乾燥機で乾燥粉末としたものである。中鎖脂肪をカゼインなどの蛋白質で乳化液を調製し、これを乾燥粉末したものは蛋白質が含まれるため好ましくない。粉末状の中鎖脂肪のその含量は７０〜８０重量％である。具体的な商品として、日本油脂（株）製のマクトンＺなどが挙げられる。
【０００８】
本発明に用いる血糖値遅延上昇性糖質とは、糖質負荷試験の結果において、ショ糖と比較して投与後の血糖値、血清中のインスリン濃度がショ糖のように急激に上昇しない糖質である。例えば、糖質を還元して得られるソルビトール、イソマルチトール、パラチニット、マルチトール、マルトトリイトールなどの還元澱粉糖化物、ショ糖に転移酵素を作用させて得られるパラチノース、トレハルロース、果物に含まれるフルクトースなどが挙げられる。好ましくはトレハルロースが挙げられる。還元澱粉糖化物は多量に摂取した場合に下痢症状を誘発するおそれがあり、パラチノースは製品に大きな割合で配合した場合に、製品中に結晶が析出するおそれがある。
【０００９】
本発明に用いるゲル化剤は、ゲル状食品に適度なゼリー強度および食感を付与させるために必要な成分である。ゲル化剤としては、具体的には、例えば、カラギーナン、ローカストビーンガム、グアーガム、キサンタンガム、ジュランガム、寒天、ゼラチンなどが挙げられる。これらは単独であるいは２種以上を組み合わせて使用することができるが、ゲル状食品に適度なゼリー強度および食感を付与させるためには２種以上を組み合わせて使用することが好ましい。
【００１０】
本発明のゲル状食品のゼリー強度は、１×１０3ｇ以下である。また本発明はゲル状食品であり、ゼリー強度は１×１０0ｇ以上が好ましい。本発明のゲル状食品としては、ソフトゼリー、ゼリー飲料、水羊羹などが挙げられる。ソフトゼリーのゼリー強度は１×１０1〜１×１０2ｇであり、ゼリー飲料のゼリー強度は１×１０0〜１×１０1ｇであり、水羊羹のゼリー強度は１×１０2〜１×１０3ｇであることが好ましい。ゼリー強度は以下の方法で測定した数値である。測定装置はＲＨＥＯＮＥＲ ＲＥ−３３０５である。測定試料の大きさ：横２０ｍｍ、縦２０ｍｍ、高さ３０ｍｍ、プランジャー直径：１６ｍｍ、進入速度：１ｍｍ／ｓｅｃ、進入距離：２ｍｍで測定する。測定は２０±２℃で行う。
【００１１】
本発明のゲル状食品には、前記以外の成分の他に、中鎖脂肪以外の油脂、乳化剤、デキストリン、食物繊維、微量栄養成分であるビタミン類、ミネラル類などを配合することができる。この中でもデキストリンとしては血糖値の上昇が抑えられるという点から還元デキストリンを単独で、もしくは、還元デキストリンと食物繊維を併用するのが好ましい。更に、小豆、抹茶、薩摩芋、牛乳、クリーム、果汁などの天然風味素材、乳化安定剤、甘味料、酸味料、香料、色素などを添加することができる。乳化剤としては、例えば、ポリグリセリン脂肪酸エステル、レシチン、ショ糖脂肪酸エステル、脂肪酸モノグリセリド、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、有機酸モノグリセリドなどを挙げることができるが、特に水中に油脂を乳化安定化させる点から親水性−親油性バランス（以下ＨＬＢと略する）が７以上のポリグリセリン脂肪酸エステルが好適である。
【００１２】
本発明のゲル状食品は、中鎖脂肪１〜１０重量％、血糖値遅延上昇性糖質５〜５０重量％、ゲル化剤０．０５〜５重量％、水３０〜７０重量％の割合、好ましくは中鎖脂肪２〜５重量％、血糖値遅延上昇性糖質１０〜３５重量％、ゲル化剤０．１〜２重量％、水４０〜６０重量％の割合で配合する。なお、その他の成分として前記した原材料などを配合することができる。
【００１３】
本発明で使用する中鎖脂肪が１重量％未満ではゲル状食品の高カロリー性を保持することが難しく、１０重量％を超えるとゲル状食品の物性が軟らかくなり、ゲル状の物性が得られない。また、本発明で使用する血糖値遅延上昇性糖質が５重量％未満では、血糖値の上昇を抑えることが困難となり、５０重量％を超えるとゲル状食品の物性が固くなり、ゲル状の物性が得られない。ゲル化剤の量が０．０５重量％未満の場合にはゲル状食品の物性が軟らかくなり、ゲル状の物性が得られない。ゲル化剤の量が５重量％を超えるとゲル状食品の物性が固くなり、ゲル状の物性が得られない。
【００１４】
次に、本発明のゲル状食品の製造方法について記す。
本発明のゲル状食品は、水に寒天やカラギーナンなどのゲル化剤を加熱溶解させ、これに中鎖脂肪、血糖値遅延上昇性糖質を配合した後、容器に充填し、密封した後、加熱殺菌し、冷却して得ることができる。
【００１５】
中鎖脂肪を配合し、その中鎖脂肪が製品において分離しないように加熱殺菌前に安定な乳化均質状態にしておくことが必要である。その目的に乳化剤を添加したり、ホモジナイザー、ホモミキサー、コロイドミル、超音波乳化機などの機械的な均質化処理を単独であるいは併用して行う。乳化剤として水溶性乳化剤を用いる場合には、ゲル化剤の加熱溶解液に水溶性乳化剤を溶解し、また油溶性乳化剤を用いる場合には、予め中鎖脂肪に油溶性乳化剤を溶解させる。粉末状の中鎖脂肪を用いると、乳化剤または乳化機を用いなくても、寒天等のゲル化剤の水溶液にそのまま溶解させれば、機械的な均質化処理を行わなくても安定な中鎖脂肪の乳化状態の乳化液が得られるので粉末状の中鎖脂肪を用いるのが好ましい。
【００１６】
その他の成分として、前記のデキストリン、ビタミン類、ミネラル類、天然風味素材、乳化安定剤、甘味料、酸味料、香料、色素などの材料を使用する場合には、ビタミン類、香料、色素などが水溶性物質であれば、冷却前の加熱溶解液に混合溶解させ、香料、色素などが油溶性物質であれば、中鎖脂肪に溶解させて使用することができる。
【００１７】
本発明のゲル状食品は水に前記の原材料を溶解させ、均質化させた後、容器に充填し、加熱殺菌した後冷却して得ることができる。殺菌はゲル状食品が酸性の場合は８０℃〜９５℃で２分〜３０分の加熱、ゲル状食品が中性の場合はレトルトによる１１０℃〜１２０℃で５分〜４０分の加熱が好ましい。
【００１８】
本発明のゲル状食品としては、具体的には例えば、ソフトゼリー、ゼリー飲料、水羊羹などが挙げられる。容器に関して、ソフトゼリーの場合は汎用性のプラスチックカップおよびポーションカップ、ゼリー飲料の場合は手軽に摂取できるスパウト付きパウチ、水羊羹の場合はレトルト加熱耐性が備わっているプラスチックカップおよび缶が好ましい。
【００１９】
本発明のゲル状食品は高カロリーである。具体的にはゲル状食品のカロリーは１．５ｋｃａｌ／ｇ以上が好ましい。本発明のゲル状食品、蛋白質含量が０．５％以下が好ましい。また本発明のゲル状食品は急激な血糖値の上昇を与えないものである。
【００２０】
【発明の効果】
本発明のゲル状食品は、中鎖脂肪、血糖値遅延上昇性糖質をゲル化剤の水溶液に乳化、溶解させ、殺菌、冷却することにより得ることができ、病弱者、特に糖尿病性腎疾患の患者に美味しい低蛋白高カロリーのゲル状食品である。本発明のゲル状食品は、美味しく、喉ごしが良く、手軽に食べられ、毎日食しても飽きのこない好ましい食品であり、多量の中鎖脂肪を無理なく食することができる食品である。本発明のゲル状食品は、低蛋白高カロリーで急激な血糖値の上昇を抑制した食品であり、糖尿病性腎疾患の患者は本発明のゲル状食品を摂取することによって十分なカロリーを補給することができる。
【００２１】
【実施例】
以下、具体例に基づいて、本発明を詳細に説明する。
実施例１
表１に示すように、２９．９３重量％の７０℃の温水に１.０重量％のカラギーナン、０.５重量％のローカストビーンガム、３５.０重量部のパラチノースシロップ（２５％含水）、２５.０重量％の液状還元デキストリン（３０％含水）、２.０重量％の食物繊維を添加し、溶解させた。これに０.０７重量％のポリグリセリン脂肪酸エステル（ＨＬＢ９）、５.０重量％の粉末状の中鎖脂肪マクトンＺ（日本油脂（株）製、商品名）を加えて溶解、乳化させた。
その後、この液に０.３重量％の酒石酸、０.２重量％のメロンフレーバー、１.０重量％のメロン果汁を添加、溶解させた。この液を１０分間攪拌して完全に溶解し、乳化させた。このようにして、７００ｋｇの調合液を得た。その後、この液を２５ｇずつポーションカップに流し込み、密封した後、８５℃、１５分間加熱し、その後冷却した。これによってメロン風味のソフトゼリーを得た。
このソフトゼリーの１カップ（２５ｇ）当たりのエネルギーは５０ｋｃａｌであった。一般のソフトゼリーの２５ｇ当たりのエネルギーは約２０ｋｃａｌであり、これに比べて、本実施例のソフトゼリーはこれに比べてかなり高カロリーであった。このソフトゼリーは、蛋白質を含まず、これを食しても表２に示すように、血糖値の急激な上昇は起こらないことにより、糖尿病性腎疾患の患者に有効に使用できた。
【００２２】
比較例１
表１に示すように、実施例１のパラチノース、還元デキストリンの代わりに水飴を用いた以外は実施例１に準じて実施し、メロン風味のソフトゼリーを得た。これを試験例１に示す試験に供した。
【００２３】
比較例２
表１に示すように、実施例１の中鎖脂肪の代わりにコーン油を用いた以外は実施例１に準じて実施し、メロン風味のソフトゼリーを得た。これを試験例１に示す試験に供した。
【００２４】
比較例３
表１に示すように、実施例１の中鎖脂肪の代わりにパラチノースを増量した以外は実施例１に準じて実施し、メロン風味のソフトゼリーを得た。これを試験例１に示す試験に供した。
【００２５】
比較例４
表１に示すように、７７重量％の７０℃の温水に１.０重量％のカラギーナン、０.５重量部のローカストビーンガム、２０.０重量％の水飴（１５％含水）、０.３重量％の酒石酸、０.２重量％のメロンフレーバー、１.０重量％のメロン果汁を添加、溶解させた。この液を１０分間攪拌して完全に溶解、この液を２５ｇずつポーションカップに流し込み、密封した後、８５℃、１５分間加熱し、その後冷却した。これによってメロン風味のソフトゼリーを得た。このエネルギーは０．９ｋｃａｌ／ｋｇであり、実施例１のものに比べ、かなり低かった。
【００２６】
【表１】
試験例１
実施例１、比較例１〜比較例３で得られたソフトゼリーを被験者として、腎疾患患者各５名ずつに対して、投与量各３０ｇずつを摂取してもらい、摂取後の血糖値の変化を調べた。初期値の数値を１００とし、被験者５名の平均を示す。その結果を表２に示す。
その結果、実施例１のソフトゼリーは、比較例１〜比較例３に比べ、摂取後の血糖値の緩やかな上昇変化を示し、本発明の効果が確認できた。
【００２８】
【表２】
実施例２
表３に示すように、３７.４５重量％の７５℃の温水に０．２重量％のジェランガム、０.１重量％のキサンタンガム、４０.０重量％の還元デキストリン、１０.０重量％のトレハルロースシロップを添加し、溶解させた。これに０.０５重量％のポリグリセリン脂肪酸エステル（ＨＬＢ１２）、１０.０重量％の粉末の中鎖脂肪マクトンＺ（日本油脂（株）製、商品名）を加えて溶解および乳化させた。なお、粉末の中鎖脂肪は実施例１と同じものであった。
粉末の中鎖脂肪を乳化後、この液に、２.０重量％のオレンジ果汁、０.２重量％のフルーツフレーバーを添加し、溶解させた。その後、この液を１０分間攪拌して完全に溶解し、乳化させた。このようにして、７００ｋｇの調合液を得た。その後、この液を７０ｇずつスパウト付きのパウチに流し込み、密封した後、９０℃、３分間加熱し、その後冷却した。これによってオレンジ風味のゼリー飲料を得た。
このゼリー飲料の１袋（７０ｇ）当たりのエネルギーは１７５ｋｃａｌであった。一般のゼリー飲料の１袋（７０ｇ）当たりのエネルギーは２０〜８０ｋｃａｌであり、これに比べてかなりの高カロリーであった。このゼリー飲料は、蛋白質は全く含まず、これを食しても血糖値の急激な上昇は起こらないことにより、糖尿病性腎疾患の患者に有効に使用できた。
【００３０】
参考例１
表３に示すように、３７．７重量％の９０℃の熱水に、１．５重量％の寒天を添加し、完全に溶解させた。次にこの液に４５．０重量％の還元水飴（ソルビトール、マルチトールなど含有）を添加し、溶解させた。これに０．１重量％のポリグリセリン脂肪酸エステル（ＨＬＢ１０）、５．０重量％の中鎖脂肪を加え、溶解および乳化させた。この液に１０．５重量％の生餡（６５％含水）、０．２重量％の小豆フレーバーを加え、溶解させた。その後、この液を溶解槽内で１０分間攪拌し、予備乳化させた後、ホモジナイザーで均質化処理（均質圧１００ｋｇ／ｃｍ２）を行った。このようにして、７００ｋｇの調合液を得た。その後、この液を５５ｇずつ、カップに流し込み、密封した後、１１５℃、３０分間レトルトで処理を行った。これによって小豆風味の水羊羹を得た。
この水羊羹の１カップ（５５ｇ）当たりのエネルギーは１００ｋｃａｌで、蛋白含量は０．１ｇであった。これを食しても血糖値の急激な上昇は起こらないことにより、糖尿病性腎疾患の患者に有効に使用できた。
【００３１】
比較例５
表３に示すように、３３．０重量％の９０℃の熱水に、１．５重量％の寒天を添加し、完全に溶解させた。この液に３０．０重量％の砂糖、３５．２重量％の生餡（６５％含水）、０．２重量％の小豆フレーバーを加え、溶解させた。この液を５５ｇずつ、カップに流し込み、密封した後、１１５℃、３０分間レトルトで処理を行った。これによって一般的な小豆風味の水羊羹を得た。これの蛋白含量は３．０％であり、実施例３の水羊羹に比べ、かなりの高い数値であった。
【００３２】
【表３】
以上の結果、本発明の実施例２、参考例１は、比較例５に比べて、蛋白質含量が少ないゲル状食品となることがわかる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a gel-like food containing medium-chain fat, a glucose-delaying sugar, a gelling agent, and water as main components.
[0002]
[Prior art]
Medium chain fat is a triglyceride mainly composed of 6 to 12 carbon atoms. Medium chain fats have physiological characteristics that differ greatly from common fats and oils in digestion, absorption and metabolism. The main feature is that it is absorbed from the intestine, hydrolyzed even without pancreatic lipase and bile acids, and transported to the liver via the portal vein like carbohydrates and proteins. After that, it is quickly oxidized to become energy.
[0003]
Medium chain fat is blended in low protein and high calorie foods and used in various foods. Foods containing this are high in calories similar to general fats and oils, but are very easy to digest and absorb, and can give high calories while reducing the burden on patients with weakened digestive absorption system organs. Therefore, foods containing medium-chain fats, such as acute renal failure, chronic renal failure, artificial dialysis patients, etc. who are hard to get enough calories from general foods, postoperative patients who want sufficient caloric intake to restore physical strength, It has been widely applied to therapeutic foods for premature babies and others. It is widely used by renal failure patients for the purpose of caloric supplementation, such as jelly, cookies, ice cream and other confectionery, egg dishes, potato dishes, and stir-fries and dressings. . In addition, jelly and cookies containing such medium chain fat are commercially available. JP-A-6-62771 describes a medium-chain fat-containing tofu-like food. However, there are no foods containing medium chain fats that are suitable for patients with diabetic kidney disease who must avoid a sudden increase in blood glucose level, and this is not shown in JP-A-6-62771.
[0004]
[Problems to be solved by the invention]
The present invention has been made under the above problems.
An object of the present invention is to provide a gel-like food mainly composed of medium chain fat, blood sugar level-delaying saccharide, gelling agent and water suitable for diabetic kidney disease patients.
[0005]
[Means for Solving the Problems]
The inventors of the present invention have found that a gel food containing a combination of medium chain fat and a glucose-lowering saccharide, a gelling agent, and water has a high calorie and a synergistic effect on a delayed increase in blood glucose level. The present invention has been completed. That is, the present invention is [1] to [4].
[1] (A) 1 to 10% by weight of medium chain fat, (B) one or more selected from the group consisting of reduced starch saccharified product, sucrose transfer saccharified product and fructose, and 5 to 50% by weight (C ) Gelled food product having a protein content of 0.05 to 5% by weight and (D) 30 to 70% by weight of water and having a protein content of 0.5% by weight or less, wherein the gelling agent is dissolved in water by heating. A gelatinous food having a jelly strength of 1 × 10 3 g or less, which is prepared by blending and producing a powdery component (A) .
[2] The gel food according to [1], wherein the medium chain fat of (A) is a triglyceride having a fatty acid having 6 to 12 carbon atoms as a constituent fatty acid.
[3] (C) The gelling agent is one or more selected from the group consisting of seaweed extract, seed mucilage, microbial production mucus, plant extract and plant secretory mucus [1] ] Or gel food of [2].
[4] gelled food of [1] to [3] calories are on 1.5 kcal / g or less.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
The gel-like food of the present invention contains medium-chain fat, a blood sugar level-delaying saccharide, a gelling agent and water as main components.
The medium chain fat used in the present invention is a triglyceride of a fatty acid having 6 to 12 carbon atoms, preferably a triglyceride mainly composed of 8 and 10 fatty acids. Fatty acids having a carbon number shorter than 6 have a bad taste, and fatty acids having a carbon number longer than 12 cannot sufficiently obtain the physiological effects peculiar to medium-chain fats. Generally, medium chain fat hydrolyzes coconut oil with high-pressure steam to obtain a coconut oil mixed fatty acid. This mixed fatty acid is subjected to fractional distillation to take out fatty acids having 8 carbon atoms and 10 carbon atoms, adjusting them individually or in a required ratio, and performing esterification with glycerin. This esterified product (triglyceride), that is, medium chain fat, is produced through steps of deoxidation, washing with water, drying, and decolorization. Specific products include Panacet 810 manufactured by Nippon Oil & Fats Co., Ltd., Coconut MT manufactured by Kao Foods Co., Ltd., and the like.
[0007]
The medium chain fat used in the present invention can be powdered medium chain fat. Powdered medium chain fat is prepared by preparing an emulsion of medium chain fat with an emulsifier and processed starch, and then using this as a dry powder with a dryer such as a spray dryer. A medium chain fat prepared from a protein such as casein and then emulsified and dried is not preferred because it contains protein. Its content of powdered medium chain fat is 70-80% by weight. Specific products include Macton Z manufactured by NOF Corporation.
[0008]
The delayed blood sugar level increasing sugar used in the present invention is a sugar in which the blood sugar level after administration and the insulin concentration in the serum do not increase as rapidly as sucrose compared to sucrose in the result of the glucose tolerance test. Quality. For example, it is contained in reduced starch saccharified products such as sorbitol, isomaltitol, palatinit, maltitol, maltotriitol obtained by reducing carbohydrates, palatinose, trehalulose, and fruits obtained by acting a transferase on sucrose. For example, fructose. Preferably trehalulose is used. Reduced starch saccharified products may induce diarrhea symptoms when ingested in large amounts, and palatinose may cause crystals to precipitate in the product when incorporated in a large proportion of the product.
[0009]
The gelling agent used in the present invention is a component necessary for imparting appropriate jelly strength and texture to gelled food. Specific examples of the gelling agent include carrageenan, locust bean gum, guar gum, xanthan gum, julan gum, agar, and gelatin. These can be used singly or in combination of two or more, but it is preferable to use two or more in combination in order to give the gel food a suitable jelly strength and texture.
[0010]
The jelly strength of the gel food of the present invention is 1 × 10 3 g or less. Further, the present invention is a gel food, and the jelly strength is preferably 1 × 10 0 g or more. Examples of the gel-like food of the present invention include soft jelly, jelly drink, and water sheep cake. The jelly strength of the soft jelly is 1 × 10 1 to 1 × 10 2 g, the jelly strength of the jelly beverage is 1 × 10 0 to 1 × 10 1 g, and the jelly strength of the water sheep is 1 × 10 2 to 1 It is preferably × 10 3 g. The jelly strength is a numerical value measured by the following method. The measuring device is RHEONER RE-3305. Measurement sample size: 20 mm wide, 20 mm long, 30 mm high, plunger diameter: 16 mm, entry speed: 1 mm / sec, entry distance: 2 mm. The measurement is performed at 20 ± 2 ° C.
[0011]
In addition to the components other than those described above, the gel food of the present invention may contain fats and oils other than medium chain fats, emulsifiers, dextrins, dietary fibers, micronutrients such as vitamins and minerals. Among these, as dextrin, it is preferable to use reduced dextrin alone or in combination with reduced dextrin and dietary fiber from the viewpoint of suppressing an increase in blood sugar level. Furthermore, natural flavor materials such as red beans, matcha, satsuma koji, milk, cream, fruit juice, emulsion stabilizers, sweeteners, acidulants, flavors, pigments, and the like can be added. Examples of the emulsifier include polyglycerin fatty acid ester, lecithin, sucrose fatty acid ester, fatty acid monoglyceride, propylene glycol fatty acid ester, sorbitan fatty acid ester, organic acid monoglyceride and the like, particularly emulsifying and stabilizing oils and fats in water. From the standpoint, a polyglycerol fatty acid ester having a hydrophilic-lipophilic balance (hereinafter abbreviated as HLB) of 7 or more is preferable.
[0012]
The gel-like food of the present invention comprises 1 to 10% by weight of medium chain fat, 5 to 50% by weight of glycemic delay increasing sugar, 0.05 to 5% by weight of gelling agent, 30 to 70% by weight of water, Preferably, it is blended at a ratio of 2 to 5% by weight of medium chain fat, 10 to 35% by weight of a sugar that increases blood sugar level, 0.1 to 2% by weight of a gelling agent, and 40 to 60% by weight of water. In addition, an above-described raw material etc. can be mix | blended as another component.
[0013]
If the medium chain fat used in the present invention is less than 1% by weight, it is difficult to maintain the high caloric property of the gel food, and if it exceeds 10% by weight, the physical property of the gel food becomes soft, and a gel-like physical property is obtained. Absent. In addition, when the glucose-delay-raising saccharide used in the present invention is less than 5% by weight, it is difficult to suppress an increase in blood glucose level, and when it exceeds 50% by weight, the physical properties of the gel food become hard, and the gel-like food Physical properties cannot be obtained. When the amount of the gelling agent is less than 0.05% by weight, the physical properties of the gel-like food become soft and the gel-like physical properties cannot be obtained. When the amount of the gelling agent exceeds 5% by weight, the physical properties of the gel food become hard and the gel physical properties cannot be obtained.
[0014]
Next, it describes about the manufacturing method of the gel-like foodstuff of this invention.
The gel food of the present invention is obtained by heating and dissolving a gelling agent such as agar or carrageenan in water, blending medium chain fat and a glucose-retarding saccharide into this, filling the container, and sealing, It can be obtained by heat sterilization and cooling.
[0015]
It is necessary to mix medium chain fat and to make it stable and homogeneous in emulsion before heat sterilization so that the medium chain fat is not separated in the product. For that purpose, an emulsifier is added, or mechanical homogenization treatment such as a homogenizer, homomixer, colloid mill, ultrasonic emulsifier or the like is performed alone or in combination. When using a water-soluble emulsifier as the emulsifier, the water-soluble emulsifier is dissolved in the heated solution of the gelling agent. When using the oil-soluble emulsifier, the oil-soluble emulsifier is dissolved in the medium chain fat in advance. When powdered medium chain fat is used, it can be dissolved in an aqueous solution of a gelling agent such as agar without using an emulsifier or an emulsifier, and it can be stabilized without mechanical homogenization. It is preferable to use a powdered medium chain fat since an emulsion in a fat emulsified state is obtained.
[0016]
When using other ingredients such as dextrin, vitamins, minerals, natural flavor materials, emulsion stabilizers, sweeteners, acidulants, fragrances, pigments, vitamins, fragrances, pigments, etc. If it is a water-soluble substance, it can be mixed and dissolved in a heated solution before cooling, and if it is an oil-soluble substance such as a fragrance or a dye, it can be dissolved in a medium chain fat.
[0017]
The gel food of the present invention can be obtained by dissolving the above raw materials in water and homogenizing them, filling them in a container, sterilizing by heating and then cooling. Sterilization is preferably performed at 80 ° C. to 95 ° C. for 2 minutes to 30 minutes when the gel food is acidic, and heated at 110 ° C. to 120 ° C. for 5 minutes to 40 minutes with a retort when the gel food is neutral. .
[0018]
Specific examples of the gel-like food of the present invention include soft jelly, jelly beverage, and water gourd. Regarding the container, a general-purpose plastic cup and potion cup in the case of soft jelly, a pouch with a spout that can be easily ingested in the case of jelly drink, and a plastic cup and a can that are provided with retort heat resistance in the case of poultry gourd are preferred.
[0019]
The gel food of the present invention is high in calories. Specifically, the calorie of the gel food is preferably 1.5 kcal / g or more. The gel food of the present invention preferably has a protein content of 0.5% or less. Moreover, the gel food of the present invention does not give a rapid increase in blood sugar level.
[0020]
【The invention's effect】
The gel food of the present invention can be obtained by emulsifying, dissolving, sterilizing, and cooling medium chain fats and sugar-delaying sugars in an aqueous solution of a gelling agent. It is a delicious low protein, high calorie gel food for patients. The gel food of the present invention is a good food that is delicious, has a good throat, is easy to eat, and does not get tired even if eaten every day, and can eat a large amount of medium chain fat without difficulty. The gel food of the present invention is a food that is low in protein and high in calories and suppresses a rapid increase in blood glucose level, and a patient with diabetic kidney disease replenishes sufficient calories by ingesting the gel food of the present invention. be able to.
[0021]
【Example】
Hereinafter, the present invention will be described in detail based on specific examples.
Example 1
As shown in Table 1, 29.93% by weight of warm water at 70 ° C., 1.0% by weight of carrageenan, 0.5% by weight of locust bean gum, 35.0 parts by weight of palatinose syrup (containing 25% water), 25.0% by weight liquid reduced dextrin (containing 30% water) and 2.0% by weight dietary fiber were added and dissolved. To this, 0.07% by weight of polyglycerin fatty acid ester (HLB9), 5.0% by weight of powdered medium chain fat Macton Z (trade name, manufactured by NOF Corporation) was dissolved and emulsified.
Thereafter, 0.3% by weight of tartaric acid, 0.2% by weight of melon flavor and 1.0% by weight of melon juice were added to and dissolved in this solution. This solution was stirred for 10 minutes to completely dissolve and emulsify. In this way, 700 kg of the prepared liquid was obtained. Thereafter, 25 g of this liquid was poured into a portion cup, sealed, heated at 85 ° C. for 15 minutes, and then cooled. This gave a melon-flavored soft jelly.
The energy per 1 cup (25 g) of this soft jelly was 50 kcal. The energy per 25 g of general soft jelly was about 20 kcal, and the soft jelly of this example was considerably higher in calories than this. This soft jelly did not contain protein, and as shown in Table 2, even if it was eaten, it did not cause a sharp rise in blood glucose level, so it could be used effectively for patients with diabetic kidney disease.
[0022]
Comparative Example 1
As shown in Table 1, a melon-flavored soft jelly was obtained in the same manner as in Example 1 except that starch syrup was used instead of palatinose and reduced dextrin in Example 1. This was subjected to the test shown in Test Example 1.
[0023]
Comparative Example 2
As shown in Table 1, a melon-flavored soft jelly was obtained in the same manner as in Example 1 except that corn oil was used instead of the medium chain fat of Example 1. This was subjected to the test shown in Test Example 1.
[0024]
Comparative Example 3
As shown in Table 1, a melon-flavored soft jelly was obtained in the same manner as in Example 1 except that the amount of palatinose was increased instead of the medium chain fat of Example 1. This was subjected to the test shown in Test Example 1.
[0025]
Comparative Example 4
As shown in Table 1, 77% by weight of warm water at 70 ° C., 1.0% by weight of carrageenan, 0.5 part by weight of locust bean gum, 20.0% by weight of starch syrup (containing 15% water), 0.3 A wt% tartaric acid, 0.2 wt% melon flavor, and 1.0 wt% melon juice were added and dissolved. The solution was stirred for 10 minutes to completely dissolve, 25 g of this solution was poured into a portion cup, sealed, heated at 85 ° C. for 15 minutes, and then cooled. This gave a melon-flavored soft jelly. This energy was 0.9 kcal / kg, which was considerably lower than that of Example 1.
[0026]
[Table 1]
Test example 1
Using the soft jelly obtained in Example 1 and Comparative Examples 1 to 3 as subjects, 5 g each of renal disease patients were ingested in doses of 30 g each, and changes in blood glucose level after ingestion I investigated. The initial value is 100, and the average of 5 subjects is shown. The results are shown in Table 2.
As a result, the soft jelly of Example 1 showed a gradual increase in blood glucose level after ingestion compared to Comparative Examples 1 to 3, and the effect of the present invention could be confirmed.
[0028]
[Table 2]
Example 2
As shown in Table 3, 0.2% by weight gellan gum, 0.1% by weight xanthan gum, 40.0% by weight reduced dextrin, 10.0% by weight treha in 37.45% by weight 75 ° C. warm water Rulose syrup was added and dissolved. To this, 0.05% by weight of polyglycerin fatty acid ester (HLB12) and 10.0% by weight of powdered medium chain fat Macton Z (trade name, manufactured by Nippon Oil & Fats Co., Ltd.) were added and dissolved and emulsified. The powdered medium chain fat was the same as in Example 1.
After emulsifying the medium chain fat of the powder, 2.0% by weight of orange juice and 0.2% by weight of fruit flavor were added and dissolved in this liquid. Thereafter, this liquid was stirred for 10 minutes to completely dissolve and emulsify. In this way, 700 kg of the prepared liquid was obtained. Thereafter, 70 g of this solution was poured into a pouch with a spout, sealed, heated at 90 ° C. for 3 minutes, and then cooled. As a result, an orange-flavored jelly drink was obtained.
The energy per bag (70 g) of this jelly drink was 175 kcal. The energy per bag (70 g) of a general jelly drink was 20 to 80 kcal, which was considerably higher in calories. This jelly beverage does not contain any protein, and it can be effectively used for patients with diabetic kidney disease because it does not cause a sharp rise in blood glucose level even if it is eaten.
[0030]
Reference example 1
As shown in Table 3, 1.5% by weight of agar was added to 37.7% by weight of 90 ° C. hot water and completely dissolved. Next, 45.0% by weight of reduced starch syrup (containing sorbitol, maltitol, etc.) was added to this solution and dissolved. To this, 0.1% by weight of polyglycerin fatty acid ester (HLB10) and 5.0% by weight of medium chain fat were added and dissolved and emulsified. To this solution, 10.5 wt% ginger (containing 65% water) and 0.2 wt% red bean flavor were added and dissolved. Then, this liquid was stirred for 10 minutes in a dissolution tank and pre-emulsified, and then homogenized with a homogenizer (homogeneous pressure 100 kg / cm 2 ). In this way, 700 kg of the prepared liquid was obtained. Thereafter, 55 g of this liquid was poured into a cup and sealed, and then treated with a retort at 115 ° C. for 30 minutes. As a result, a red bean-flavored water sheep bowl was obtained.
The energy per cup (55 g) of this water sheep was 100 kcal, and the protein content was 0.1 g. Eating it did not cause a sharp rise in blood glucose level, so it could be used effectively in patients with diabetic kidney disease.
[0031]
Comparative Example 5
As shown in Table 3, 1.5% by weight of agar was added to 33.0% by weight of hot water at 90 ° C. and completely dissolved. To this solution, 30.0% by weight of sugar, 35.2% by weight of ginger (containing 65% water), and 0.2% by weight of red bean flavor were added and dissolved. After 55 g of this liquid was poured into a cup and sealed, it was treated with a retort at 115 ° C. for 30 minutes. As a result, a common red bean-flavored water sheep cake was obtained. The protein content of this was 3.0%, which was a considerably higher value than that of Example 3.
[0032]
[Table 3]
From the above results, it can be seen that Example 2 and Reference Example 1 of the present invention are gel-like foods with less protein content than Comparative Example 5.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| JP2002169377A JP3941599B2 (en) | 2002-06-11 | 2002-06-11 | Medium-chain fat-containing gel food |
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|---|---|---|---|
| JP2002169377A JP3941599B2 (en) | 2002-06-11 | 2002-06-11 | Medium-chain fat-containing gel food |
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| JP2004008165A JP2004008165A (en) | 2004-01-15 |
| JP3941599B2 true JP3941599B2 (en) | 2007-07-04 |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP4943849B2 (en) * | 2004-08-18 | 2012-05-30 | 持田製薬株式会社 | Jelly composition |
| WO2007055327A1 (en) * | 2005-11-11 | 2007-05-18 | Mochida Pharmaceutical Co., Ltd. | Jelly composition |
| JP2008220231A (en) * | 2007-03-12 | 2008-09-25 | Kagawa Univ | Blood glucose level rise suppressing agent having maltotriitol as active ingredient, and blood glucose level rise suppressing food |
| EP2098124A1 (en) | 2008-03-03 | 2009-09-09 | Nestec S.A. | Carbohydrate gel |
| JP6147009B2 (en) * | 2012-04-02 | 2017-06-14 | 日清オイリオグループ株式会社 | Gel food |
| JP6061263B2 (en) * | 2012-07-06 | 2017-01-18 | ハウス食品グループ本社株式会社 | Gel-like food and method for producing the same |
| MX367504B (en) * | 2013-03-21 | 2019-07-31 | Nutrimentos Inteligentes S A De C V | Gelatinous mixture of probiotics and prebiotics with synergistic symbiotic action for the treatment of chronic renal failure. |
| PH12014000195A1 (en) * | 2014-07-10 | 2017-01-23 | Lao Dean Jr | Preparation and composition of medium chain triglycerides containing substantial amount of lauric acid |
| JP5881784B2 (en) * | 2014-07-17 | 2016-03-09 | 日清オイリオグループ株式会社 | Gel emulsion food |
| EP3287013B1 (en) | 2015-04-22 | 2019-10-30 | The Nisshin OilliO Group, Ltd. | Gel composition and method for manufacturing the same |
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