JP4680827B2 - Gel-like nutritional composition containing milk protein - Google Patents
Gel-like nutritional composition containing milk protein Download PDFInfo
- Publication number
- JP4680827B2 JP4680827B2 JP2006128065A JP2006128065A JP4680827B2 JP 4680827 B2 JP4680827 B2 JP 4680827B2 JP 2006128065 A JP2006128065 A JP 2006128065A JP 2006128065 A JP2006128065 A JP 2006128065A JP 4680827 B2 JP4680827 B2 JP 4680827B2
- Authority
- JP
- Japan
- Prior art keywords
- milk protein
- gel
- nutritional composition
- containing gel
- gelling agent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
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- 102000014171 Milk Proteins Human genes 0.000 title claims description 107
- 108010011756 Milk Proteins Proteins 0.000 title claims description 107
- 235000021239 milk protein Nutrition 0.000 title claims description 107
- 239000000203 mixture Substances 0.000 title claims description 90
- 235000016709 nutrition Nutrition 0.000 title claims description 81
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 34
- 230000035764 nutrition Effects 0.000 claims description 32
- 239000003349 gelling agent Substances 0.000 claims description 29
- 150000007524 organic acids Chemical class 0.000 claims description 17
- 229910052751 metal Inorganic materials 0.000 claims description 15
- 239000002184 metal Substances 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 15
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims description 11
- 238000011049 filling Methods 0.000 claims description 3
- 159000000007 calcium salts Chemical class 0.000 claims description 2
- 150000001879 copper Chemical class 0.000 claims description 2
- 150000002505 iron Chemical class 0.000 claims description 2
- 159000000003 magnesium salts Chemical class 0.000 claims description 2
- 235000013336 milk Nutrition 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-L succinate(2-) Chemical compound [O-]C(=O)CCC([O-])=O KDYFGRWQOYBRFD-UHFFFAOYSA-L 0.000 claims description 2
- 150000003751 zinc Chemical class 0.000 claims description 2
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- 239000001527 calcium lactate Substances 0.000 description 9
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
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- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 4
- 235000020183 skimmed milk Nutrition 0.000 description 4
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- 229920001353 Dextrin Polymers 0.000 description 3
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- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 description 3
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
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- NPFOYSMITVOQOS-UHFFFAOYSA-K iron(III) citrate Chemical compound [Fe+3].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NPFOYSMITVOQOS-UHFFFAOYSA-K 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
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- 239000011670 zinc gluconate Substances 0.000 description 3
- 235000011478 zinc gluconate Nutrition 0.000 description 3
- 229960000306 zinc gluconate Drugs 0.000 description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
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- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 2
- OCUCCJIRFHNWBP-IYEMJOQQSA-L Copper gluconate Chemical compound [Cu+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O OCUCCJIRFHNWBP-IYEMJOQQSA-L 0.000 description 2
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- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- 208000019505 Deglutition disease Diseases 0.000 description 2
- 229920000219 Ethylene vinyl alcohol Polymers 0.000 description 2
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
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- 208000002720 Malnutrition Diseases 0.000 description 2
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- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
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- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 description 2
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Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
本発明は、医療現場で使用する栄養補給を目的とした乳たんぱく含有ゲル状栄養組成物に関する。さらに詳しくは、本発明は、乳たんぱくを含有したゲル状栄養組成物に、多価金属塩と特定の有機酸モノグリセライドを配合することにより、加熱殺菌処理しても、乳たんぱく相とゲル化剤相が分離せずに内容成分が均質で、きめが細かく舌触りのよい食感を有する乳たんぱく含有ゲル状栄養組成物に関するものである。 The present invention relates to a milk protein-containing gel-like nutritional composition intended for nutritional use used in medical practice. More specifically, the present invention relates to a gel-like nutritional composition containing a milk protein , and a milk protein phase and a gelling agent even when heat-sterilized by blending a polyvalent metal salt and a specific organic acid monoglyceride. The present invention relates to a milk protein-containing gel-like nutritional composition having a homogeneous content, a fine texture, and a pleasant texture, without phase separation.
高齢者あるいは病後の人など喫食量の少ない人や嚥下能力が低下している人、嚥下機能訓練患者、水分制限患者において、経口摂取が不十分な低栄養患者などには、液状の栄養剤に限らずゲル状の栄養剤も用いられている。すなわち、咀嚼力が弱っている場合は、食材を細かく刻んだり、つぶした形態、嚥下機能が弱っている場合は、ゼリー状やペースト状の形態と咀嚼力、嚥下機能の程度によって食べられる食事形態が異なってくるので、液状もしくはゲル状など、栄養を必要としている人に対して様々な形態の栄養組成物が広く用いられている。
また、消化器外科手術患者や高齢者において、たんぱく質、エネルギー、ビタミンあるいはミネラルなどの摂取不足状態が長く続くと、免疫機能の低下や新たな疾患の発症を誘引することがある。特に、たんぱく質は健康的な生活を営むために、欠くことのできない栄養素の一つであり、たんぱく質を適量に摂取することは重要である。
一方、ゲル化剤によりゲル化されたゲル状栄養組成物は、その製造において、通常、栄養組成物を容器に充填した後、加熱殺菌を行う。このため、たんぱく質源として、乳たんぱくを含有すると加熱殺菌後に乳たんぱく相とゲル化剤相とに分離し、内容成分の均質性が損なわれ、栄養素の摂取が適当でないことが生じる。また、見た目や食感も悪くなるため、患者や高齢者にとっては、食欲をなくしたり、摂取しなくなる場合もある。
このため、乳たんぱくを含有しゲル状栄養組成物を調製する場合、加熱殺菌処理しても乳たんぱく相とゲル化剤相が分離せずに内容成分が均質で、きめが細かく舌触りのよい食感を有する乳たんぱく含有ゲル状栄養組成物を調製可能にする必要があった。
For elderly people or people who are ill, such as those who eat less, those who have poor swallowing ability, patients with swallowing function training, and patients with water restriction who are undernourished, such as those with poor oral intake, use liquid nutrients. Not limited to gel nutrients. In other words, if the chewing ability is weak, the food is finely chopped or crushed, and if the swallowing function is weak, the jelly-like or paste-like form and the eating form that can be eaten depending on the degree of chewing ability and swallowing function Therefore, various forms of nutritional compositions are widely used for people who need nutrition such as liquid or gel.
In addition, long-term ingestion of proteins, energy, vitamins, minerals, etc. in digestive surgery patients and the elderly may lead to a decrease in immune function and the development of new diseases. In particular, protein is one of the essential nutrients for living a healthy life, and it is important to take an appropriate amount of protein.
On the other hand, the gel-like nutritional composition gelled by the gelling agent is usually sterilized by heating after filling the container with the nutritional composition. For this reason, when milk protein is contained as a protein source, it is separated into a milk protein phase and a gelling agent phase after heat sterilization, the homogeneity of the content components is impaired, and intake of nutrients is not appropriate. Moreover, since the appearance and texture are also deteriorated, the patient and the elderly may lose appetite or not take it.
For this reason, when preparing a gel-like nutritional composition containing milk protein, the milk protein phase and the gelling agent phase are not separated even after heat sterilization, and the ingredients are homogeneous, finely textured and textured. It was necessary to be able to prepare a gel-like nutritional composition containing milk protein with a feeling.
本発明の目的は、上記の状況に鑑みてなされたもので、多価金属塩と有機酸モノグリセライドを配合することにより、乳たんぱくを含有し、加熱殺菌処理しても乳たんぱく相とゲル化剤相が分離せずに内容成分が均質で、きめが細かく舌触りのよい食感を有し、経口的な栄養補給を必要とする外科手術患者や高齢者、嚥下困難者あるいは低栄養状態の患者などに摂取ができるようにした乳たんぱく含有ゲル状栄養組成物を提供するものである。 The object of the present invention has been made in view of the above situation, and contains a milk protein by blending a polyvalent metal salt and an organic acid monoglyceride, and even after heat sterilization treatment, the milk protein phase and the gelling agent Surgery patients, elderly people, patients with dysphagia or undernutrition who need to have oral nutritional supplements that have a uniform texture, fine texture, and a fine texture that do not separate phases It is intended to provide a milk protein-containing gel-like nutritional composition that can be consumed in the diet.
本発明者らは、前記目的を達成すべく鋭意研究を重ねた結果、ゲル化剤によりゲル化された乳たんぱくを含有するゲル状栄養組成物において、多価金属塩と特定の有機酸モノグリセライドを配合すると、加熱殺菌処理しても乳たんぱく相とゲル化剤相とに分離せずに内容成分が均質で、きめが細かく舌触りのよい食感を有し、経口的な栄養補給を必要とする外科手術患者や高齢者、嚥下困難者あるいは低栄養状態の患者などに摂取ができる乳たんぱく含有ゲル状栄養組成物が得られることを見出し、この知見に基づき本発明を完成するに至った。
すなわち、本発明は、以下の（１）〜（３）に示したものである。
（１） 乳たんぱくを１〜７重量％含有し、ゲル化剤によりゲル化された、容器に充填してなる乳たんぱく含有ゲル状栄養組成物であって、多価金属塩の１種または２種以上を０．２〜０．８重量％と、ジアセチル酒石酸モノグリセライドおよびコハク酸モノグリセライドから選ばれる有機酸モノグリセライドの１種または２種を０．０５〜０．５重量％含有し、かつ、容器に充填後に加熱殺菌処理されてなることを特徴とする乳たんぱく含有ゲル状栄養組成物。
（２） 多価金属塩がカルシウム塩、マグネシウム塩、鉄塩、亜鉛塩および銅塩の１種または２種以上である上記（１）に記載の乳たんぱく含有ゲル状栄養組成物。
（３）ゲル強度が１ラ１０2〜２ラ１０4Ｎ／ｍ2の範囲である上記（１）または（２）に記載の乳たんぱく含有ゲル状栄養組成物。
As a result of intensive studies to achieve the above object, the present inventors have determined that a gel-like nutritional composition containing milk protein gelled by a gelling agent contains a polyvalent metal salt and a specific organic acid monoglyceride. When blended, it does not separate into a milk protein phase and a gelling agent phase even after heat sterilization, and the contents are homogeneous, have a fine texture and a pleasant texture, and require oral nutrition. It has been found that a milk protein-containing gel-like nutritional composition that can be ingested by surgical patients, the elderly, those who have difficulty swallowing, or patients who are under-nutrition, etc., and based on this finding, the present invention has been completed.
That is, this invention is shown to the following (1)-( 3 ).
(1) A milk protein- containing gel-like nutritional composition containing 1 to 7% by weight of milk protein and gelled with a gelling agent and filled in a container, wherein one or two polyvalent metal salts and the above seed 0.2-0.8 wt%, a 0.05 to 0.5 wt% containing one or two of organic acid monoglyceride selected from diacetyl tartaric acid monoglyceride and monoglyceride succinate, and the container A milk protein-containing gel-like nutritional composition characterized by being heat-sterilized after filling .
(2) The milk protein-containing gel-like nutrition composition according to the above (1), wherein the polyvalent metal salt is one or more of calcium salt, magnesium salt, iron salt, zinc salt and copper salt.
( 3 ) The milk protein-containing gel-like nutrition composition according to the above (1) or (2) , wherein the gel strength is in the range of 1 ra 10 2 to 2 ra 10 4 N / m 2 .
以上述べたように、本発明の乳たんぱく含有ゲル状栄養組成物は、乳たんぱくを１〜７重量％含有し、さらに、多価金属塩と特定の有機酸モノグリセライドを配合することで、加熱殺菌処理しても乳たんぱく相とゲル化剤相とに分離せずに内容成分が均質で、きめが細かく舌触りのよい食感を有し、経口的な栄養補給を必要とする外科手術患者や高齢者、嚥下困難者あるいは低栄養状態の患者などに摂取ができるようにした乳たんぱく含有ゲル状栄養組成物を提供することができる。 As described above, the milk protein-containing gel-like nutritional composition of the present invention contains 1 to 7% by weight of milk protein, and is further heat sterilized by blending a polyvalent metal salt and a specific organic acid monoglyceride. Surgical patients and elderly people who have a homogeneous texture, fine texture and texture, and need oral nutritional supplementation, without separation into milk protein phase and gelling agent phase even after treatment It is possible to provide a gel-like nutritional composition containing milk protein that can be ingested by a person, a person with difficulty in swallowing, a patient with poor nutrition or the like.
以下、本発明の乳たんぱく含有ゲル状栄養組成物を詳細に説明する。
本発明で使用する乳たんぱくとしては、従来から、食品に慣用される乳たんぱく成分を含有するものはいずれも可能であり、例えば、カゼイン、カゼイネート、乳清、トータル・ミルク・プロテイン（ＴＭＰ）、ミルク・プロテイン・コンセントレート（ＭＰＣ）、脱脂粉乳、全脂粉乳、脱脂練乳、全脂練乳、生クリームなどが挙げられる。
本発明の乳たんぱく含有ゲル状栄養組成物に含有される乳たんぱくの含有量は、１〜７重量％、好ましくは２〜５重量％の範囲である。乳タンパクの含有量が、1重量％より少ないと、目的とする乳タンパクによる栄養効果が望めず、また、７重量％を越えると、乳たんぱく含有ゲル状栄養組成物を滑らかに調製することができなくなり、また、ゲル強度が高くなり、良好な喉越しを有さなくなるため、好ましくない。
Hereinafter, the milk protein containing gel nutrition composition of this invention is demonstrated in detail.
As the milk protein used in the present invention, any of those conventionally containing milk protein components commonly used in foods is possible, for example, casein, caseinate, whey, total milk protein (TMP), Examples include milk protein concentrate (MPC), skim milk powder, whole milk powder, skim condensed milk, whole fat condensed milk, and fresh cream.
The content of milk protein contained in the milk protein-containing gel nutrition composition of the present invention is in the range of 1 to 7% by weight, preferably 2 to 5% by weight. If the milk protein content is less than 1% by weight, the nutritional effect of the target milk protein cannot be expected, and if it exceeds 7% by weight, a milk protein-containing gel-like nutritional composition can be prepared smoothly. In addition, the gel strength becomes high and the throat does not have a good throat, which is not preferable.
本発明で使用する多価金属塩としては、従来から、食品に慣用されるものでよく、例えば、塩化カルシウム、クエン酸カルシウム、グリセロリン酸カルシウム、グルコン酸カルシウム、水酸化カルシウム、ステアリン酸カルシウム、ステアロイル乳酸カルシウム、炭酸カルシウム、乳酸カルシウム、ピロリン酸二水素カルシウム、硫酸カルシウム、リン酸三カルシウム、リン酸一水素カルシウム、リン酸二水素カルシウム、未焼成カルシウム、塩化マグネシウム、ステアリン酸マグネシウム、炭酸マグネシウム、硫酸マグネシウム、リン酸三マグネシウム、塩化第二鉄、クエン酸第一鉄ナトリウム、クエン酸鉄、クエン酸鉄アンモニウム、グルコン酸第一鉄、乳酸鉄、ピロリン酸第二鉄、硫酸第一鉄、グルコン酸亜鉛、硫酸亜鉛、グルコン酸銅、硫酸銅などが挙げられる。
本発明の乳たんぱく含有ゲル状栄養組成物に配合される多価金属塩の配合量は、０．２〜０．８重量％、好ましくは０．２５〜０．６重量％の範囲である。
多価金属塩の配合量が、０．２重量％より少ないと、多価金属塩の効果が十分発揮できず、乳たんぱく相とゲル化剤相が分離し、内容成分の均質性が損なわれる。また、０．８重量％を越えると、乳たんぱく含有ゲル状栄養組成物を滑らかに調製することができなくなるため、それ以上の添加は好ましくない。
The polyvalent metal salt used in the present invention may be those conventionally used in foods, for example, calcium chloride, calcium citrate, calcium glycerophosphate, calcium gluconate, calcium hydroxide, calcium stearate, stearoyl calcium lactate. , Calcium carbonate, calcium lactate, calcium dihydrogen pyrophosphate, calcium sulfate, tricalcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, uncalcined calcium, magnesium chloride, magnesium stearate, magnesium carbonate, magnesium sulfate, Trimagnesium phosphate, ferric chloride, sodium ferrous citrate, iron citrate, ammonium iron citrate, ferrous gluconate, iron lactate, ferric pyrophosphate, ferrous sulfate, zinc gluconate, Zinc sulfate, gluconic acid , And the like copper sulfate.
The compounding quantity of the polyvalent metal salt mix | blended with the milk protein containing gel-like nutrition composition of this invention is 0.2 to 0.8 weight%, Preferably it is the range of 0.25 to 0.6 weight%.
When the blending amount of the polyvalent metal salt is less than 0.2% by weight, the effect of the polyvalent metal salt cannot be sufficiently exhibited, the milk protein phase and the gelling agent phase are separated, and the homogeneity of the content components is impaired. . On the other hand, if it exceeds 0.8% by weight, it is not possible to smoothly prepare a milk protein-containing gel-like nutritional composition.
本発明では、有機酸モノグリセライドとして、コハク酸モノグリセライドおよびジアセチル酒石酸モノグリセライドから選ばれる有機酸モノグリセライドの１種または２種を用いる。
本発明の乳たんぱく含有ゲル状栄養組成物における前記した有機酸モノグリセイドの配合量は、０．０５〜０．５重量％であり、好ましくは０．１〜０．３重量％の範囲である。
前記した有機酸モノグリセライドの配合量が、０．０５重量％よりも少ないと、当該有機酸モノグリセライドの効果が十分発揮できず、乳たんぱく相とゲル化剤相が分離し、内容成分の均質性が損なわれ、一方０．５重量％を越えると、有機酸モノグリセリドの風味が強くなるため、それ以上の添加は好ましくない。
In the present invention, as the organic acid monoglyceride, use of one or two organic acids monoglyceride selected from succinic acid monoglyceride and diacetyl tartaric acid monoglyceride.
The amount of organic acid Monoguriseido that said to the definitive to milk protein-containing gel-like nutritional composition of the present invention is from 0.05 to 0.5% by weight, preferably 0.1 to 0.3 wt% .
Amount of organic acid monoglyceride described above is less than 0.05 wt%, can not effect of the organic acid monoglyceride is sufficiently exhibited, milk protein phase and the gelling agent phase is separated, the homogeneity of the content components On the other hand , if it exceeds 0.5% by weight, the flavor of the organic acid monoglyceride becomes strong, so that addition beyond this is not preferable.
本発明で使用するゲル化剤としては、通常食品に使用されるものであれば特に制限されず、食品を液状から固形状態にする作用を有するものであればよく、例えば、ゼラチン、寒天、ペクチン、カラギナン、グァーガム、ジェランガム、キサンタンガム、タマリンドガム、ローカストビーンガム、タラガム、マンナン、ファーセレラン、プルラン、カルボキシメチルセルロースナトリウム、アルギン酸、アルギン酸ナトリウムなどが挙げられる。これらは単独で含まれていてもよいし、また２種以上の組み合わせで含まれていてもよい。特性の異なる物を数種混合して使用することが好ましい。ゲル化剤の配合量は、組成物の総重量を基準として、０．０５〜４重量％、好ましくは０．１〜２重量％、より好ましくは０．２〜１重量％が適当である。栄養組成物１個あたり、下記の範囲が適当である。
ゼラチン ０〜３％、好ましくは０．５〜２％
寒天 ０．１〜２．５％、好ましくは０．５〜２％
ペクチン ０〜４％、好ましくは０．１〜３％
カラギナン ０〜２．５％、好ましくは０．１〜２％
キサンタン−ガラクトマンナン系（グァーガム、ジェランガム、キサンタンガム、タマリンドガム、ローカストビーンガム、アルギン酸ナトリウム）０．１〜３％、添加食材、種類、ｐＨ、加熱温度により変動があるために好ましくは２％以下が良い。
The gelling agent used in the present invention is not particularly limited as long as it is usually used in foods, and any gelling agent may be used as long as it has an action of changing foods from a liquid state to a solid state. For example, gelatin, agar, pectin , Carrageenan, guar gum, gellan gum, xanthan gum, tamarind gum, locust bean gum, tara gum, mannan, farseleran, pullulan, sodium carboxymethylcellulose, alginic acid, sodium alginate and the like. These may be contained alone or in combination of two or more. It is preferable to use a mixture of several kinds having different characteristics. The blending amount of the gelling agent is suitably 0.05 to 4% by weight, preferably 0.1 to 2% by weight, more preferably 0.2 to 1% by weight, based on the total weight of the composition. The following ranges are suitable per nutritional composition.
Gelatin 0-3%, preferably 0.5-2%
Agar 0.1-2.5%, preferably 0.5-2%
Pectin 0-4%, preferably 0.1-3%
Carrageenan 0-2.5%, preferably 0.1-2%
Xanthan-galactomannan-based (guar gum, gellan gum, xanthan gum, tamarind gum, locust bean gum, sodium alginate) 0.1 to 3%, additive food, kind, pH, preferably 2% or less because it varies depending on heating temperature good.
本発明の対象となる乳たんぱく含有ゲル状栄養組成物は、従来より製造されている成分を制限無く使用して製造することができる。具体的には、少なくとも乳たんぱく、有機酸モノグリセライド、多価金属塩ならびにゲル化剤を利用して調製されるものである。これらを含有するものであれば特に制限されず、乳たんぱく原料を含む内容成分がゲル化剤の作用に基づいて固化してなるものであり、好適には半固形状物、より好ましくは更にきめ細かでつるりとした滑らかな舌触り・食感が要求されるものである。具体的にはプリン、ムース、ババロア、ゼリー、杏仁豆腐などが挙げられる。
本発明の乳たんぱく含有ゲル状栄養組成物のゲル強度は、１×１０２〜２×１０４Ｎ／ｍ２、好適範囲は５×１０２〜１×１０４Ｎ／ｍ２であり、経口摂取した場合に良好な喉越しを有しているものが好ましい。
The milk protein-containing gel-like nutritional composition that is the subject of the present invention can be produced using components that have been produced conventionally without limitation. Specifically, it is prepared using at least milk protein, organic acid monoglyceride, polyvalent metal salt and gelling agent. There is no particular limitation as long as it contains these, and the content component including the milk protein raw material is solidified based on the action of the gelling agent, and is preferably a semi-solid material, more preferably finer. A smooth and smooth texture and texture are required. Specific examples include pudding, mousse, bavaroa, jelly, and apricot tofu.
The gel strength of the milk protein-containing gel nutrition composition of the present invention is 1 × 10 2 to 2 × 10 4 N / m 2 , and the preferred range is 5 × 10 2 to 1 × 10 4 N / m 2. Those that have good throat penetration when ingested are preferred.
なお、本発明の乳たんぱく含有ゲル状栄養組成には、上記の成分の他に、製品の種類に応じて、通常食品の分野で広く用いられている成分を適宜使用することができる。例えば、糖類、甘味料、高甘味度甘味料、油脂、起泡性素材、酸味料、調味料、中和剤、カラメル、色素、香料、果汁、ピューレ、保存料、エキス、ｐＨ調整剤、糊料、洋酒、ビタミン、その他ミネラル類、ゼリービーズや数ｍｍ角にカットした果実、柑橘系果実のさのう等も、本発明の効果を損なわない範囲で任意に添加することができる。 In addition to the above components, components commonly used in the field of foods can be appropriately used in the milk protein-containing gel nutrition composition of the present invention, depending on the type of product. For example, sugars, sweeteners, high-intensity sweeteners, fats and oils, foaming materials, acidulants, seasonings, neutralizers, caramels, pigments, fragrances, fruit juices, purees, preservatives, extracts, pH adjusters, glue A material, Western liquor, vitamins, other minerals, jelly beads, fruits cut into several mm squares, citrus fruits, etc. can be optionally added as long as the effects of the present invention are not impaired.
本発明で使用する糖類としては、従来から、食品に慣用されるものでよく、例えば、澱粉、デキストリンやブドウ糖及び果糖などの単糖類、マルトース及び乳糖などの二糖類、砂糖、グラニュー糖、水飴、還元水飴、はちみつ、異性化糖、転化糖、オリゴ糖（イソマルトオリゴ糖、還元キシロオリゴ糖、還元ゲンチオオリゴ糖、キシロオリゴ糖、ゲンチオオリゴ糖、ニゲロオリゴ糖、テアンデオリゴ糖、大豆オリゴ糖等）、粉飴、トレハロース、糖アルコール（マルチトール、エリスリトール、ソルビトール、パラチニット、キシリトール、ラクチトール等）、砂糖結合水飴（カップリングシュガー）などが挙げられる。これらは１種用いてもよいし、２種以上を組み合わせてもよい。
本発明の乳たんぱく含有ゲル状栄養組成物に配合される糖類の配合量は、５〜２５重量％が適当であり、好ましくは１０〜２０重量％の範囲である。
また、従来公知もしくは将来知られうる甘味成分も糖類の代わりに用いることができる。具体的には、アスパルテーム、アセスルファムカリウム、スクラロース、アリテーム、ネオテーム、カンゾウ抽出物（グリチルリチン）、サッカリン、サッカリンナトリウム、ステビア抽出物、ステビア末などの甘味成分を用いても良い。
The saccharides used in the present invention may be those conventionally used in foods, such as starch, dextrin, monosaccharides such as glucose and fructose, disaccharides such as maltose and lactose, sugar, granulated sugar, starch syrup, Reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharide (isomalto-oligosaccharide, reduced xylo-oligosaccharide, reduced gentio-oligosaccharide, xylo-oligosaccharide, gentio-oligosaccharide, nigerooligosaccharide, theande-oligosaccharide, soybean oligosaccharide, etc.), flour koji, trehalose, Examples include sugar alcohols (maltitol, erythritol, sorbitol, palatinit, xylitol, lactitol, etc.), sugar-bound starch syrup (coupling sugar), and the like. These may be used alone or in combination of two or more.
The amount of the saccharide compounded in the milk protein-containing gel nutrition composition of the present invention is suitably 5 to 25% by weight, preferably 10 to 20% by weight.
In addition, conventionally known or future sweet ingredients can also be used in place of sugars. Specifically, sweet ingredients such as aspartame, acesulfame potassium, sucralose, aritem, neotame, licorice extract (glycyrrhizin), saccharin, saccharin sodium, stevia extract, stevia powder and the like may be used.
本発明に用いる油脂としては、従来使用されているものはいずれも可能であり、例えば、大豆油、なたね油、コーン油、サフラワー油、キャノーラ油、パーム油、ココヤシ油、ヒマワリ油、オリーブ油、シソ油、エゴマ油などの植物性油脂、牛脂、ラードなどの動物性油脂、魚油、ＭＣＴ油などが挙げられる。これらは１種用いてもよいし、２種以上を組み合わせてもよい。
本発明の乳たんぱく含有ゲル状栄養組成物に配合される油脂の配合量としては、０〜６重量％が適当であり、好ましくは０〜４重量％の範囲である。
As the oil and fat used in the present invention, any conventionally used oil and fat can be used. For example, soybean oil, rapeseed oil, corn oil, safflower oil, canola oil, palm oil, coconut oil, sunflower oil, olive oil, perilla Examples thereof include vegetable oils and fats such as oil and sesame oil, animal fats and oils such as beef tallow and lard, fish oil and MCT oil. These may be used alone or in combination of two or more.
As a compounding quantity of the fats and oils mix | blended with the milk protein containing gel-like nutrition composition of this invention, 0 to 6 weight% is suitable, Preferably it is the range of 0 to 4 weight%.
本発明に用いるビタミンとしては、ビタミンＢ１、ビタミンＢ２、ナイアシン、ビタミンＢ６、葉酸、ビタミンＢ１２、ビオチン、パントテン酸、ビタミンＣ、ビタミンＡ、ビタミンＥ、ビタミンＤ、ビタミンＫなどが挙げられ、これら複数をできる限り組み合わせて配合するのが好ましい。
ビタミンの配合量としては、栄養組成物１個あたり、下記の範囲が適当である。
ビタミンＢ１ ０〜４０ｍｇ、好ましくは０．１〜２５ｍｇ
ビタミンＢ２ ０〜２０ｍｇ、好ましくは０．１〜１２ｍｇ
ナイアシン ０〜３００ｍｇ、好ましくは１．５〜１５ｍｇ
ビタミンＢ６ ０〜６０ｍｇ、好ましくは０．１〜１０ｍｇ
葉酸 ０〜１０００μｇ、好ましくは２０〜２００μｇ
ビタミンＢ１２ ０〜１００μｇ、好ましくは０．２〜６０μｇ
ビオチン ０〜１０００μｇ、好ましくは３〜５００μｇ
パントテン酸 ０〜５５ｍｇ、好ましくは０．６〜３０ｍｇ
ビタミンＣ ０〜２０００ｍｇ、好ましくは１０〜１０００ｍｇ
ビタミンＡ ０〜３０００μｇ、好ましくは６０〜６００μｇ
ビタミンＥ ０〜８００ｍｇ、好ましくは１〜１５０ｍｇ
ビタミンＤ ０〜５０μｇ、好ましくは０．３〜５μｇ
ビタミンＫ ０〜１０００μｇ、好ましくは２〜７００μｇ
Examples of vitamins used in the present invention include vitamin B1, vitamin B2, niacin, vitamin B6, folic acid, vitamin B12, biotin, pantothenic acid, vitamin C, vitamin A, vitamin E, vitamin D, vitamin K, and the like. It is preferable to combine them as much as possible.
As the amount of vitamins to be blended, the following range is appropriate for each nutritional composition.
Vitamin B1 0-40 mg, preferably 0.1-25 mg
Vitamin B2 0-20mg, preferably 0.1-12mg
Niacin 0-300 mg, preferably 1.5-15 mg
Vitamin B6 0-60 mg, preferably 0.1-10 mg
Folic acid 0-1000 μg, preferably 20-200 μg
Vitamin B12 0-100 μg, preferably 0.2-60 μg
Biotin 0-1000 μg, preferably 3-500 μg
Pantothenic acid 0-55 mg, preferably 0.6-30 mg
Vitamin C 0-2000 mg, preferably 10-1000 mg
Vitamin A 0-3000 μg, preferably 60-600 μg
Vitamin E 0-800mg, preferably 1-150mg
Vitamin D 0-50 μg, preferably 0.3-5 μg
Vitamin K 0-1000 μg, preferably 2-700 μg
本発明に用いるミネラルとしては、ナトリウム、カルシウム、カリウム、マグネシウム、鉄、リンなどが挙げられ、これら複数をできる限り組み合わせて配合するのが好ましい。
ミネラルの配合量としては、栄養組成物１個あたり、下記の範囲が適当である。
ナトリウム ０〜６０００ｍｇ、好ましくは１０〜３５００ｍｇ
カルシウム ０〜２３００ｍｇ、好ましくは８０〜６００ｍｇ
鉄 ０〜５５ｍｇ、好ましくは１〜１０ｍｇ
リン ０〜３５００ｍｇ、好ましくは２５〜１５００ｍｇ
マグネシウム ０〜７４０ｍｇ、好ましくは２５〜３００ｍｇ
カリウム ０〜３５００ｍｇ、好ましくは２５〜１８００ｍｇ
銅 ０〜１０ｍｇ、好ましくは０．１〜５ｍｇ
マンガン ０〜１１ｍｇ、好ましくは０．１〜８ｍｇ
亜鉛 ０〜３０ｍｇ、好ましくは１〜１５ｍｇ
Examples of the mineral used in the present invention include sodium, calcium, potassium, magnesium, iron, phosphorus, and the like.
As the amount of minerals, the following ranges are appropriate for each nutritional composition.
Sodium 0-6000 mg, preferably 10-3500 mg
Calcium 0-2300 mg, preferably 80-600 mg
Iron 0-55 mg, preferably 1-10 mg
Phosphorus 0-3500 mg, preferably 25-1500 mg
Magnesium 0-740 mg, preferably 25-300 mg
Potassium 0-3500mg, preferably 25-1800mg
Copper 0-10 mg, preferably 0.1-5 mg
Manganese 0-11 mg, preferably 0.1-8 mg
Zinc 0-30 mg, preferably 1-15 mg
以上、本発明の乳たんぱく含有ゲル状栄養組成物について説明したが、本発明は、これらに限定されるものではなく、必要に応じて、他の成分類や添加剤などを添加してもよい。例えば、クエン酸、酒石酸、リンゴ酸、コハク酸、乳酸、グリセリン、プロピレングリコール、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、アラビアゴム、色素、香料、保存剤など、通常の食品原料として使用されている添加剤などを適宜添加してもよい。 As mentioned above, although the milk protein containing gel-like nutrition composition of this invention was demonstrated, this invention is not limited to these, You may add other components, an additive, etc. as needed. . For example, citric acid, tartaric acid, malic acid, succinic acid, lactic acid, glycerin, propylene glycol, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, gum arabic, dye, fragrance, You may add suitably the additive currently used as a normal food raw material, such as a preservative.
本発明の乳たんぱく含有ゲル状栄養組成物を収容する容器としては特に限定されない。容器の材質としては、食品用容器などに通常使用されているポリエチレン（ＰＥ）、ポリプロピレン（ＰＰ）、ポリブタジエン、エチレン−酢酸ビニル共重合体（ＥＶＡ）のようなポリオレフィン類に、スチレン−ブタジエン共重合体やスチレン−エチレン−ブチレン−スチレンブロック共重合体等のスチレン系熱可塑性エラストマーあるいはエチレン−プロピレン共重合体やエチレン−ブテン共重合体、プロピレン−αオレフィン共重合体等のオレフィン系熱可塑性エラストマーをブレンドし柔軟化した軟質樹脂、ポリエチレンテレフタレート（ＰＥＴ）、ポリエチレンナフタレート（ＰＥＮ）、エチレン・ビニルアルコール共重合体（ＥＶＯＨ）、ポリ塩化ビニリデン（ＰＶＤＣ）、ポリアクリロニトリル、ポリビニルアルコール、ポリアミド、ポリエステルなど、およびこれらの少なくとも１つを含むフィルムシートなどからの構成包装材、またこれらの素材に酸化ケイ素、酸化アルミ、アルミニウムなどのガスバリアー性物質を蒸着処理した包装材およびこれらの素材を組み合わせた多層フィルムなどが挙げられる。 It does not specifically limit as a container which accommodates the milk protein containing gel-like nutrition composition of this invention. Container materials include polyethylene (PE), polypropylene (PP), polybutadiene, and ethylene-vinyl acetate copolymer (EVA), which are commonly used for food containers, and styrene-butadiene copolymer. Styrenic thermoplastic elastomers such as polymers and styrene-ethylene-butylene-styrene block copolymers, or olefinic thermoplastic elastomers such as ethylene-propylene copolymers, ethylene-butene copolymers, and propylene-α olefin copolymers. Soft resin blended and softened, polyethylene terephthalate (PET), polyethylene naphthalate (PEN), ethylene-vinyl alcohol copolymer (EVOH), polyvinylidene chloride (PVDC), polyacrylonitrile, polyvinyl alcohol, poly Wrapping materials composed of imide, polyester, etc., and film sheets containing at least one of them, and packaging materials obtained by vapor-depositing gas barrier substances such as silicon oxide, aluminum oxide, and aluminum on these materials, and these materials A multilayer film combining the above.
容器への充填、収容は常法に従って行うことができ、例えば、各液を不活性ガス雰囲気下で充填し、施栓し、加熱殺菌する方法が挙げられる。
加熱殺菌処理方法は、高圧蒸気殺菌、熱水殺菌、熱水シャワー殺菌などの公知の方法を適宜採用することができる。また、殺菌方法の操作条件、例えば、殺菌時間、殺菌温度などは通常のこの種の殺菌操作条件などと同様のものとすることができる。さらに、上記加熱殺菌は、必要に応じて窒素などの不活性ガス雰囲気中で行うことができる。
このようにして得られた乳たんぱく含有ゲル状栄養組成物は、加熱殺菌処理しても乳たんぱく相とゲル化剤相が分離せずに内容成分が均質で、きめが細かく舌触りのよい食感を有し、経口的な栄養補給を必要とする外科手術患者や高齢者、嚥下困難者あるいは低栄養状態の患者などに摂取ができる。
The container can be filled and accommodated according to a conventional method. For example, each liquid is filled in an inert gas atmosphere, plugged, and heat sterilized.
As the heat sterilization treatment method, known methods such as high-pressure steam sterilization, hot water sterilization, and hot water shower sterilization can be appropriately employed. The operation conditions of the sterilization method, for example, the sterilization time, the sterilization temperature, and the like can be the same as the normal sterilization operation conditions of this type. Furthermore, the heat sterilization can be performed in an inert gas atmosphere such as nitrogen as necessary.
The milk protein-containing gel-like nutritional composition obtained in this way has a homogeneous texture, fine texture and fine texture, without separation of the milk protein phase and the gelling agent phase even after heat sterilization. And can be taken by surgical patients who need oral nutrition, elderly people, those who have difficulty swallowing, or patients who are undernourished.
次に、実施例を挙げて本発明をさらに詳細に説明するが、本発明はこれらに限定されるものではない。
（実施例１）
表１に示す配合で乳たんぱく含有ゲル状栄養組成物を調製法１の方法により調製した。
EXAMPLES Next, although an Example is given and this invention is demonstrated further in detail, this invention is not limited to these.
Example 1
A milk protein-containing gel-like nutritional composition having the formulation shown in Table 1 was prepared by the method of Preparation Method 1.
（調製法１）
約５０℃の温水１．５ｋｇに撹拌しながら、クエン酸三ナトリウム、コハク酸モノグリセライド、脱脂粉乳、ＭＰＣおよび粉末油脂を少しずつ投入した。その後、約７０℃に昇温し、グルコン酸亜鉛、グルコン酸銅、乳酸カルシウム、クエン酸鉄およびデキストリンを粉体混合して、投入した。さらに、アップル４倍濃縮果汁を投入した。次に、約８０℃に加温し、寒天、ゲル化剤および上白糖を粉体混合して、投入した。ビタミンミックスおよびアップルフレーバーを投入し、１０分間撹拌保持した。その後、温水を加え、全量を３ｋｇにして、１００ｋｇ／ｃｍ２の均質化圧で均質化処理を行い、乳たんぱく含有栄養組成液を得た。この乳たんぱく含有栄養組成液を６５ｍＬ容アルミック缶（登録商標、昭和電工パッケージング社製）に７４ｇずつ充填・封入し、その後、１２０℃で２０分間の熱水殺菌処理を行った後、放冷して乳たんぱく含有ゲル状栄養組成物を得た。なお、乳たんぱく含有ゲル状栄養組成物のゲル強度は４×１０３Ｎ／ｍ２であった。
(Preparation method 1)
While stirring in 1.5 kg of warm water at about 50 ° C., trisodium citrate, succinic acid monoglyceride, skim milk powder, MPC and powdered oil were added little by little. Thereafter, the temperature was raised to about 70 ° C., and zinc gluconate, copper gluconate, calcium lactate, iron citrate and dextrin were mixed and charged. Furthermore, apple 4 times concentrated fruit juice was added. Next, the mixture was heated to about 80 ° C., and agar, gelling agent, and sucrose were mixed and charged. Vitamin mix and apple flavor were added and stirred for 10 minutes. Then, warm water was added to make a total amount of 3 kg, and homogenization was performed at a homogenization pressure of 100 kg / cm 2 to obtain a milk protein-containing nutrient composition solution. The milk protein-containing nutrient composition solution is filled and sealed in a 65 mL aluminic can (registered trademark, manufactured by Showa Denko Packaging Co., Ltd.) by 74 g, and then sterilized with hot water at 120 ° C. for 20 minutes, and then allowed to cool. Thus, a milk protein-containing gel-like nutritional composition was obtained. The gel strength of the milk protein-containing gel nutrition composition was 4 × 10 3 N / m 2 .
（実施例２）
実施例１において、コハク酸モノグリセライドをジアセチル酒石酸モノグリセライドに変えた以外は実施例１と全く同じ調製法を繰り返して乳たんぱく含有ゲル状栄養組成物を得た。なお、この乳たんぱく含有ゲル状栄養組成物のゲル強度は４×１０３Ｎ／ｍ２であった。
(Example 2)
A milk protein-containing gel-like nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that succinic acid monoglyceride was changed to diacetyltartaric acid monoglyceride in Example 1. The gel strength of the milk protein-containing gel nutrition composition was 4 × 10 3 N / m 2 .
（比較例１）
実施例１において、コハク酸モノグリセライドをモノグリセリンモノステアレートに変えた以外は実施例１と全く同じ調製法を繰り返して乳たんぱく含有ゲル状栄養組成物を得た。なお、この乳たんぱく含有ゲル状栄養組成物のゲル強度は４×１０３Ｎ／ｍ２であった。
（比較例２）
実施例１において、コハク酸モノグリセライドをデカグリセリンモノステアレートに変えた以外は実施例１と全く同じ調製法を繰り返して乳たんぱく含有ゲル状栄養組成物を得た。なお、この乳たんぱく含有ゲル状栄養組成物のゲル強度は４×１０３Ｎ／ｍ２であった。
(Comparative Example 1)
In Example 1, a milky protein-containing gel-like nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that succinic acid monoglyceride was changed to monoglycerin monostearate. The gel strength of the milk protein-containing gel nutrition composition was 4 × 10 3 N / m 2 .
(Comparative Example 2)
In Example 1, a milky protein-containing gel-like nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that succinic acid monoglyceride was changed to decaglycerin monostearate. The gel strength of the milk protein-containing gel nutrition composition was 4 × 10 3 N / m 2 .
（評価法１）
実施例１および２と比較例１および２の乳たんぱく含有ゲル状栄養組成物の外観を観察し、乳たんぱく相とゲル化剤相が分離の有無を評価した。評価した結果を表３に示す。
実施例１および２は、乳たんぱく相とゲル化剤相の分離が全く認められなかったが、比較例１および２は、乳たんぱく相とゲル化剤相が分離した。
(Evaluation method 1)
The appearance of the milk protein-containing gel nutrition composition of Examples 1 and 2 and Comparative Examples 1 and 2 was observed, and the presence or absence of separation of the milk protein phase and the gelling agent phase was evaluated. Table 3 shows the evaluation results.
In Examples 1 and 2, no separation of the milk protein phase and the gelling agent phase was observed, but in Comparative Examples 1 and 2, the milk protein phase and the gelling agent phase were separated.
（実施例３）
表４に示す配合で乳たんぱく含有ゲル状栄養組成物を調製法２の方法により調製した。
(Example 3)
A milk protein-containing gel-like nutritional composition having the formulation shown in Table 4 was prepared by the method of Preparation Method 2.
（調製法２）
約５０℃の温水１．５ｋｇに撹拌しながら、クエン酸三ナトリウム、ジアセチル酒石酸モノグリセライド、脱脂粉乳、ＭＰＣおよび粉末油脂を少しずつ投入した。その後、約７０℃に昇温し、グルコン酸亜鉛、グルコン酸銅、乳酸カルシウム、クエン酸鉄およびデキストリンを粉体混合して、投入した。さらに、インスタントコーヒー、カラメル色素を投入した。次に、約８０℃に加温し、寒天、ゲル化剤および上白糖を粉体混合して、投入した。ビタミンミックスおよびコーヒーフレーバーを投入し、１０分間撹拌保持した。その後、温水を加え、全量を３ｋｇにして、１００ｋｇ／ｃｍ２の均質化圧で均質化処理を行い、乳たんぱく含有栄養組成液を得た。この乳たんぱく含有栄養組成液を６５ｍＬ容アルミック缶（登録商標、昭和電工パッケージング社製）に７４ｇずつ充填・封入し、その後、１２０℃で２０分間の熱水殺菌処理を行った後、放冷して乳たんぱく含有ゲル状栄養組成物を得た。なお、乳たんぱく含有ゲル状栄養組成物のゲル強度は４×１０３Ｎ／ｍ２であった。
(Preparation method 2)
While stirring in 1.5 kg of warm water at about 50 ° C., trisodium citrate, diacetyltartaric acid monoglyceride, skim milk powder, MPC, and powdered oil were added little by little. Thereafter, the temperature was raised to about 70 ° C., and zinc gluconate, copper gluconate, calcium lactate, iron citrate and dextrin were mixed and charged. In addition, instant coffee and caramel color were added. Next, the mixture was heated to about 80 ° C., and agar, gelling agent, and sucrose were mixed and charged. Vitamin mix and coffee flavor were added and stirred for 10 minutes. Then, warm water was added to make a total amount of 3 kg, and homogenization was performed at a homogenization pressure of 100 kg / cm 2 to obtain a milk protein-containing nutrient composition solution. The milk protein-containing nutrient composition solution is filled and sealed in a 65 mL aluminic can (registered trademark, manufactured by Showa Denko Packaging Co., Ltd.) by 74 g, and then sterilized with hot water at 120 ° C. for 20 minutes, and then allowed to cool. Thus, a milk protein-containing gel-like nutritional composition was obtained. The gel strength of the milk protein-containing gel nutrition composition was 4 × 10 3 N / m 2 .
（比較例３）
実施例３において、ジアセチル酒石酸モノグリセライドを配合しない以外は実施例３と全く同じ調製法を繰り返して乳たんぱく含有ゲル状栄養組成物を得た。なお、この乳たんぱく含有ゲル状栄養組成物のゲル強度は３×１０３Ｎ／ｍ２であった。
（比較例４）
実施例３において、乳酸カルシウム２０ｇを２５ｇに変えた以外は実施例３と全く同じ調製法を繰り返して乳たんぱく含有ゲル状栄養組成物を得た。なお、この乳たんぱく含有ゲル状栄養組成物のゲル強度は１×１０４Ｎ／ｍ２であった。
(Comparative Example 3)
In Example 3, a milk protein-containing gel-like nutritional composition was obtained by repeating exactly the same preparation method as in Example 3 except that diacetyltartaric acid monoglyceride was not blended. The gel strength of the milk protein-containing gel nutrition composition was 3 × 10 3 N / m 2 .
(Comparative Example 4)
In Example 3, the same preparation method as in Example 3 was repeated except that 20 g of calcium lactate was changed to 25 g to obtain a milk protein-containing gel-like nutritional composition. The gel strength of this milk protein-containing gel nutrition composition was 1 × 10 4 N / m 2 .
（実施例４）
実施例３において、乳酸カルシウム２０ｇを３ｇに、ジアセチル酒石酸モノグリセライド１．５ｇを１５ｇに変えた以外は実施例３と全く同じ調製法を繰り返して乳たんぱく含有ゲル状栄養組成物を得た。なお、この乳たんぱく含有ゲル状栄養組成物のゲル強度は３×１０３Ｎ／ｍ２であった。
Example 4
In Example 3, a milk protein-containing gel-like nutritional composition was obtained by repeating exactly the same preparation method as Example 3 except that 20 g of calcium lactate was changed to 3 g and 1.5 g of diacetyltartaric acid monoglyceride was changed to 15 g. The gel strength of the milk protein-containing gel nutrition composition was 3 × 10 3 N / m 2 .
（比較例５）
実施例４において、乳酸カルシウムを配合しない以外は実施例４と全く同じ調製法を繰り返して乳たんぱく含有ゲル状栄養組成物を得た。なお、この乳たんぱく含有ゲル状栄養組成物のゲル強度は３×１０３Ｎ／ｍ２であった。
（比較例６）
実施例４において、ジアセチル酒石酸モノグリセライド１５ｇを２０ｇに変えた以外は実施例４と全く同じ調製法を繰り返して乳たんぱく含有ゲル状栄養組成物を得た。なお、この乳たんぱく含有ゲル状栄養組成物のゲル強度は３×１０３Ｎ／ｍ２であった。
(Comparative Example 5)
In Example 4, a milk protein-containing gel-like nutritional composition was obtained by repeating exactly the same preparation method as in Example 4 except that calcium lactate was not blended. The gel strength of the milk protein-containing gel nutrition composition was 3 × 10 3 N / m 2 .
(Comparative Example 6)
In Example 4, a milk protein-containing gel-like nutritional composition was obtained by repeating exactly the same preparation method as in Example 4 except that 15 g of diacetyltartaric acid monoglyceride was changed to 20 g. The gel strength of the milk protein-containing gel nutrition composition was 3 × 10 3 N / m 2 .
（実施例５）
実施例３において、脱脂粉乳を配合せず、ＭＰＣ７５ｇを３７．５ｇに、乳酸カルシウム２０ｇを３ｇに変えた以外は実施例３と全く同じ調製法を繰り返して乳たんぱく含有ゲル状栄養組成物を得た。なお、この乳たんぱく含有ゲル状栄養組成物のゲル強度は１．５×１０３Ｎ／ｍ２であった。
(Example 5)
In Example 3, a milky protein-containing gel-like nutritional composition was obtained by repeating exactly the same preparation method as Example 3 except that skim milk powder was not blended, MPC 75 g was changed to 37.5 g, and calcium lactate 20 g was changed to 3 g. It was. The gel strength of the milk protein-containing gel nutrition composition was 1.5 × 10 3 N / m 2 .
（比較例７）
実施例５において、乳酸カルシウムを配合しない以外は実施例５と全く同じ調製法を繰り返して乳たんぱく含有ゲル状栄養組成物を得た。なお、この乳たんぱく含有ゲル状栄養組成物のゲル強度は１．５×１０３Ｎ／ｍ２であった。
（比較例８）
実施例５において、ジアセチル酒石酸モノグリセライドを配合しない以外は実施例５と全く同じ調製法を繰り返して乳たんぱく含有ゲル状栄養組成物を得た。なお、この乳たんぱく含有ゲル状栄養組成物のゲル強度は１．５×１０３Ｎ／ｍ２であった。
(Comparative Example 7)
In Example 5, the same preparation method as in Example 5 was repeated except that calcium lactate was not blended to obtain a milk protein-containing gel-like nutritional composition. The gel strength of the milk protein-containing gel nutrition composition was 1.5 × 10 3 N / m 2 .
(Comparative Example 8)
In Example 5, the same preparation method as Example 5 was repeated except that diacetyltartaric acid monoglyceride was not blended to obtain a milk protein-containing gel-like nutritional composition. The gel strength of the milk protein-containing gel nutrition composition was 1.5 × 10 3 N / m 2 .
（実施例６）
実施例３において、ＭＰＣ７５ｇを１５０ｇに、ジアセチル酒石酸モノグリセライド１．５ｇを１５ｇに変えた以外は実施例３と全く同じ調製法を繰り返して乳たんぱく含有ゲル状栄養組成物を得た。なお、この乳たんぱく含有ゲル状栄養組成物のゲル強度は１×１０４Ｎ／ｍ２であった。
(Example 6)
In Example 3, the same preparation method as in Example 3 was repeated except that 75 g of MPC was changed to 150 g and 1.5 g of diacetyltartaric acid monoglyceride was changed to 15 g to obtain a milk protein-containing gel-like nutritional composition. The gel strength of this milk protein-containing gel nutrition composition was 1 × 10 4 N / m 2 .
（比較例９）
実施例６において、乳酸カルシウム２０ｇを２５ｇに変えた以外は実施例６と全く同じ調製法を繰り返して乳たんぱく含有ゲル状栄養組成物を得た。なお、この乳たんぱく含有ゲル状栄養組成物のゲル強度は１．５×１０４Ｎ／ｍ２であった。
（比較例１０）
実施例６において、ジアセチル酒石酸モノグリセライド１５ｇを２０ｇに変えた以外は実施例６と全く同じ調製法を繰り返して乳たんぱく含有ゲル状栄養組成物を得た。なお、この乳たんぱく含有ゲル状栄養組成物のゲル強度は１．２×１０４Ｎ／ｍ２であった。
(Comparative Example 9)
In Example 6, the same preparation method as in Example 6 was repeated except that 20 g of calcium lactate was changed to 25 g to obtain a milk protein-containing gel-like nutritional composition. The gel strength of the milk protein-containing gel nutrition composition was 1.5 × 10 4 N / m 2 .
(Comparative Example 10)
In Example 6, a milk protein-containing gel-like nutritional composition was obtained by repeating exactly the same preparation method as in Example 6 except that 15 g of diacetyltartaric acid monoglyceride was changed to 20 g. The gel strength of the milk protein-containing gel nutrition composition was 1.2 × 10 4 N / m 2 .
（評価法２）
実施例３〜６と比較例３〜１０の乳たんぱく含有ゲル状栄養組成物の外観を観察し、乳たんぱく相とゲル化剤相が分離の有無、ゲル化状態および風味を評価した。評価した結果を表４に示す。
実施例３〜６は、いずれも乳たんぱく相とゲル化剤相の分離が認められず、また、乳たんぱくの凝集が認められず、滑らかであり、おいしく食べられた。一方、比較例３、５、７および８は、多価金属塩もしくは有機酸モノグリセライドの配合量が少ないため、乳たんぱく相とゲル化剤相の分離が認められ、食べられなかった。比較例４および９は、多価金属塩の配合量が多く、乳たんぱくが凝集し、ざらつき、食べられなかった。比較例６および１０は、有機酸モノグリセライドの配合量が多く、有機酸モノグリセライドの味がし、おいしくなく、食べられなかった。
(Evaluation method 2)
The appearances of the milk protein-containing gel-like nutritional compositions of Examples 3 to 6 and Comparative Examples 3 to 10 were observed, and the presence / absence of separation of the milk protein phase and the gelling agent phase, the gelation state, and the flavor were evaluated. Table 4 shows the evaluation results.
In each of Examples 3 to 6, separation of the milk protein phase and the gelling agent phase was not observed, and aggregation of the milk protein was not observed, which was smooth and was eaten deliciously. On the other hand, in Comparative Examples 3, 5, 7 and 8, since the blending amount of the polyvalent metal salt or organic acid monoglyceride was small, separation of the milk protein phase and the gelling agent phase was observed, and it was not eaten. In Comparative Examples 4 and 9, the blending amount of the polyvalent metal salt was large, the milk protein aggregated, was rough, and could not be eaten. Comparative Examples 6 and 10 had a large amount of organic acid monoglyceride, tasted organic acid monoglyceride, were not delicious, and were not edible.
分離の有無 ○：乳たんぱく相とゲル化剤相の分離が認められなかった。
×：乳たんぱく相とゲル化剤相の分離が認められた。
ゲル化状態 ○：乳たんぱくの凝集が認められず、滑らかであった。
×：乳たんぱくが凝集し、ざらついた。
味 ○：おいしく食べられた。
△：分離、または、乳たんぱくの凝集があり、食べられなかった。
×：有機酸モノグリセライドの味がし、おいしくなく、食べられなかった。
Presence / absence of separation ○: Separation of milk protein phase and gelling agent phase was not observed.
X: Separation of the milk protein phase and the gelling agent phase was observed.
Gelled state ○: Aggregation of milk protein was not recognized and smooth.
X: Milk protein aggregated and became rough.
Taste ○: Eat deliciously.
Δ: Separation or aggregation of milk protein occurred, and could not be eaten.
X: The taste of organic acid monoglyceride was not delicious and could not be eaten.
本発明は、乳たんぱくを配合し、加熱殺菌処理しても乳たんぱく相とゲル化剤相が分離せずに内容成分が均質で、きめが細かく舌触りのよい食感を有し、経口的な栄養補給を必要とする外科手術患者や高齢者、嚥下困難者あるいは低栄養状態の患者などに摂取ができるようにした乳たんぱく含有ゲル状栄養組成物に関するものであって、産業上十分に利用できるものである。
The present invention contains milk protein, and even after heat sterilization treatment, the milk protein phase and the gelling agent phase are not separated, the content components are homogeneous, the texture is fine and the mouthfeel is good, and the oral This is a gel-like nutritional composition containing milk protein that can be taken by surgical patients who need nutrition, elderly people, patients with dysphagia, or patients who are undernourished. Is.
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| JP5660797B2 (en) * | 2010-03-31 | 2015-01-28 | テルモ株式会社 | Hydration jelly |
| JP6330255B2 (en) * | 2013-04-26 | 2018-05-30 | 日油株式会社 | Gel nutrition composition |
| CA2987918A1 (en) * | 2015-06-05 | 2016-12-08 | Frieslandcampina Nederland B.V. | Self-supporting dairy composition |
| US11229219B1 (en) | 2020-09-18 | 2022-01-25 | United Arab Emirates University | Camel-milk products with plant-based protein additive |
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| JP2001054367A (en) * | 1999-08-18 | 2001-02-27 | Morinaga Milk Ind Co Ltd | Nutritional composition with good emulsion stability |
| JP2001231470A (en) * | 2000-02-24 | 2001-08-28 | Taiyo Kagaku Co Ltd | Gel composition |
| JP2004168704A (en) * | 2002-11-20 | 2004-06-17 | Otsuka Pharmaceut Co Ltd | Preparation for muscle augmentation |
| JP2004261063A (en) * | 2003-02-28 | 2004-09-24 | Sanei Gen Ffi Inc | Emulsifier for milk component-containing gel-like food |
| JP2005006663A (en) * | 2004-09-27 | 2005-01-13 | Morinaga Milk Ind Co Ltd | Acid gel food |
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