JP4318347B2 - Gel-like high concentration dietary supplement - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a gel-like high-concentration dietary supplement that is aseptically filled and packaged using an aseptic filling and packaging system.
[0002]
[Prior art]
Nutrients necessary for humans to carry out life support activities include carbohydrates, proteins, lipids, inorganic salts, vitamins, and dietary fiber, which are called the six major nutrients. These nutrients are usually taken from a daily diet, but in some patients after surgery, or for elderly people with reduced ability to swallow or chew, a dietary supplement that comprehensively contains the above nutrients may be used. Need to use. Concentrated liquid food is an example of this, but in elderly people with reduced swallowing and chewing ability, ingestion of liquid foods may induce aspiration pneumonia, and it is desirable to provide gel foods . In addition, these patients have very little food available, so it is necessary to provide the nutrients in a concentrated state in order to obtain sufficient nutrition, and many of them are adjusted to 1 Kcal / ml or more. Yes. Gel-like high-concentration dietary supplements provided for these purposes have been produced mainly using retort sterilization production methods, but produce foods with a favorable taste, aroma, color and moderate firmness It was difficult to do.
[0003]
[Problems to be solved by the invention]
An object of the present invention is to provide a gel-like high-concentration dietary supplement having a preferable taste, aroma, color, and moderate firmness by an aseptic filling and packaging system.
[0004]
[Means for Solving the Problems]
As a result of intensive studies to solve the above problems, the present inventor has produced an aseptic filling / packaging system, and further uses a protein hydrolyzate as a part of the raw material. Based on this finding, the present invention has been made.
That is, the present invention relates to a gel-like high-concentration dietary supplement containing a protein hydrolyzate and filled and packaged in a sterile product by a sterile filling and packaging system.
[0005]
The aseptic filling / packaging system is a technique in which contents are sterilized by ultra-high temperature and short time (UHT), and aseptically filled and packaged in a pre-sterilized container, and is generally called “aseptic packaging”. The ultra high temperature short time (UHT) sterilization method is a method of sterilization at 120 to 150 ° C. for 1 second to 20 seconds. Since it is sterilized at a high temperature for a short time, it does not impair the taste, aroma, color, and nutritional value of the contents after ensuring sufficient sterilization strength. In addition, distribution at room temperature and long-term storage are possible, and milk is recognized as a product that can be stored at room temperature (LL milk). Aseptic filling is a technique for aseptically filling the contents sterilized by the sterilization method into paper containers, plastic cups, bottles, cans and the like.
[0006]
The protein hydrolyzate is a general term for peptides or polypeptide groups that are protein hydrolysates such as milk protein, egg protein, soybean protein, fish protein, gelatin and the like. Protein hydrolysates have various average molecular weights depending on the degree of degradation, but those having a low average molecular weight are accompanied by bitterness peculiar to peptides and impair the flavor. However, those with a low average molecular weight have better nutritional absorption in the body than high molecular weight proteins. For this reason, the average molecular weight is preferably 5000 to 20000, and more preferably 10,000 to 20000. The amount of protein hydrolyzate used is preferably 1 to 10% by weight based on the total weight of the gel-like high-concentration dietary supplement. If it exceeds this range, the amino acid value is lowered and the flavor is impaired. If the amount is less than this range, the effect is reduced.
[0007]
Particularly preferred among these peptides are collagen peptides having an average molecular weight of 10,000 to 15,000. Such collagen peptides generally have a tendency to reduce the gelling ability of proteins, but do not affect the gelling ability, have good taste and improve product taste. I can do it.
[0008]
Agar, gelatin, glucomannan, gellan gum, curdlan, and pectin are used as the gelling agent used in the gel-like high-concentration dietary supplement. Carrageenan and xanthan gum are not preferred because they may be reactive with protein hydrolysates. In addition to the above gelling agent, soybean protein or the like can be used and gelled by reactivity with inorganic salts.
[0009]
An example of a method for preparing the target product is as follows. “Nutrition requirements for Japanese people” (edited by the Health Promotion Bureau, Ministry of Health and Welfare) and other nutrients consisting of protein, lipids, carbohydrates, inorganic salts, vitamins, and dietary fiber are balanced and high. Design a formulation that includes the concentration, and prepare protein raw materials, protein hydrolyzate raw materials, lipid raw materials, carbohydrate raw materials, inorganic salts, vitamins, dietary fiber raw materials, and gelling agent raw materials. The gelling agent is mixed with hot water and fully hydrated. Add protein raw material, protein hydrolyzate raw material, lipid raw material, carbohydrate raw material, inorganic salts, vitamins, and dietary fiber raw material to gelling agent hydrating liquid, stir and mix, and adjust liquid temperature to 60 ° C. Homogenization is performed with a homogenizer (manton gourin) at a pressure of 150 kg / cm ² to emulsify the adjustment solution. UHT sterilization is performed by heat treatment at 147 ° C. for 5 seconds. The contents are aseptically filled into an aseptic filling machine for paper packs or an aseptic filling machine for cups. Allow to cool and gel.
The gel-like high concentration dietary supplement of the present invention is produced in this manner.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
Next, the present invention will be described more specifically with reference to examples and reference examples.
[Example 1]
After the gelling agent of the raw materials shown in Table 1 is dissolved and hydrated in 90 ° C. water, other raw materials are prepared, dissolved, and cooled to 60 ° C. Add the vitamin premix from Table 2, homogenize with a homogenizer (manton gourin) at a pressure of 150 kg / cm ² , sterilize by UHT sterilization at 147 ° C for 5 seconds, and then aseptically in the cup The contents were filled, cooled and gelled.
[0011]
[Table 1]
[0012]
[Table 2]
[0013]
[Example 2]
After the gelling agent of the raw materials shown in Table 3 is dissolved and hydrated in 90 ° C. water, other raw materials are prepared, dissolved, and cooled to 60 ° C. Vitamin premix as shown in Table 2 above was added, homogenized with a homogenizer (manton gourin) at a pressure of 150 kg / cm ² , sterilized by UHT sterilization at 147 ° C for 5 seconds, and then sterilized in a paper pack The contents were filled, cooled and gelled.
[0014]
[Table 3]
[0015]
Collagen peptide 400 (trade name) (manufactured by Nitta Gelatin Co., Ltd.) and soybean peptide D3 (trade name) (produced by Fuji Oil Co., Ltd.) were used as the collagen peptides in the above examples.
This collagen peptide is extracted from beef bone by hot water heating, reduced in molecular weight with protein degrading enzyme, fermented in yeast to assimilate and remove impurities such as lipid, filtered and dried. A white powder having an average molecular weight of 10,000 to 15,000. As a property, it is soluble in water but has no gelling ability and has a slight taste.
Soy peptide is made from defatted soybeans, soy milk is precipitated with acid, whey is removed, the precipitate is neutralized, enzymatically decomposed, and the decomposed product is separated, purified, and dried. White powder. In terms of properties, it has no gelling ability but has a slight bitterness.
[0016]
[Reference Example 1]
After the gelling agent is dissolved and hydrated in 90 ° C. water among the raw materials shown in Table 1, other raw materials are prepared, dissolved, and cooled to 60 ° C. Add the vitamin premix from Table 2 above, homogenize with a homogenizer (manton gourin) at a pressure of 150 kg / cm ² , fill the cup with the contents, and sterilize at 115 ° C for 30 minutes. And allowed to cool and gel.
[0017]
[Reference Example 2]
Of the raw materials shown in Table 3, the gelling agent is dissolved and hydrated in 90 ° C. water, and then other raw materials are prepared, dissolved, and cooled to 60 ° C. Add the vitamin premix from Table 2 above, homogenize with a homogenizer (manton gourin) at a pressure of 150 kg / cm ² , fill the cup with the contents, and sterilize at 115 ° C for 30 minutes. , Cooled and gelled.
[0018]
[Reference Example 3]
After the gelling agent of the raw materials shown in Table 4 is dissolved and hydrated in 90 ° C. water, other raw materials are prepared, dissolved, and cooled to 60 ° C. After adding the vitamin premix shown in Table 2 above, homogenization was performed with a homogenizer (manton gorin) at a pressure of 150 kg / cm ^{2 and} sterilization was performed by UHT sterilization at 147 ° C. for 5 seconds, and the cup was aseptically treated. The contents were filled, cooled and gelled.
[0019]
[Table 4]
[0020]
[Reference Example 4]
Of the raw materials shown in Table 4 above, the gelling agent is dissolved and hydrated in 90 ° C. water, and then other raw materials are prepared, dissolved, and cooled to 60 ° C. Add the vitamin premix shown in Table 2 above, homogenize with a homogenizer (manton gourin) at a pressure of 150 kg / cm ² , fill the cup with the contents, and sterilize at 115 ° C for 30 minutes. , Cooled and gelled.
[0021]
Table 5 shows a list of sensory test results and gel strength test results. As is apparent from Table 5, in order to provide a product having a favorable taste and aroma, color, and moderate hardness in a gel-like high-concentration dietary supplement, an aseptic filling / packaging system is used, It can be seen that the use of protein hydrolyzate can be adapted to its purpose.
[0022]
In addition, the sensory test in Table 5 was performed by the following method;
The product of the example and the product of the reference example were given at the same time, and the taste, aroma, and preference for gel firmness were evaluated on a five-point scale (+2: good, +1: slightly good, 0: normal, −1: slightly bad, − 2: bad), expressed as an average value, and tested for a difference in average value between Example 1 and Reference Example 1. Items that showed a t value larger than the value of 5% point (12, 0.05) (both sides) with 12 degrees of freedom from t table were marked with *. Number of panels 13
[0023]
As for the color, browning occurs due to the Maillard reaction by heat sterilization, it becomes cocoa purine color, and the retort odor is generated in the order of color density, +++, ++, +, ±, browning, and off-flavor occur First, a white white cheese-like preferred color tone was maintained as ─.
[0024]
The gel hardness was measured by the following method;
The product was cut into 20 mm square cubes, which were crushed 15 mm by a circular plunger with a diameter of 20 mm, and the maximum stress from when the plunger contacted the product until it broke was measured to obtain the gel strength (Pa).
[0025]
[Table 5]
[0026]
To use the high-concentration gel-like dietary supplement packaged in the cup or pack of the present invention for food, open the package, place it in a plate or bowl, add yuzu miso or onion in Japanese style, or strawberry Arrange it in a dessert style with sauce and jam and use it for food.
Since such arrangements are appropriately performed by persons concerned in the actual product, it is preferable that the gel-like high-concentration nutritional food itself be plain seasoned.
[0027]
【The invention's effect】
The present invention makes it possible to aseptically fill and package a gel-like high-concentration dietary supplement having a desirable taste, fragrance, color, and moderate firmness. It is extremely useful as a dietary supplement for patients with frequent dysphagia.

Claims (4)

  A gel-like high-concentration dietary supplement that contains protein, a protein hydrolyzate having an average molecular weight of 5000 to 20000, and only agar as a gelling agent and is aseptically filled and packaged by an aseptic filling and packaging system.   The gel-like high-concentration dietary supplement according to claim 1, comprising sodium, potassium, calcium, magnesium, and iron as minerals. The gel-like high concentration dietary supplement according to claim 1 or 2 , wherein the protein hydrolyzate is contained in an amount of 1 to 10% by weight based on the total weight of the gel-like high concentration dietary supplement. The sterile gel-like high-concentration nutritional supplement according to any one of claims 1 to 3 , wherein the protein hydrolyzate is a hydrolyzate of milk protein, egg protein, soy protein, fish protein and / or gelatin. Food.