JP5789981B2 - Liquid nutrition composition - Google Patents

Description

  The present invention relates to a liquid nutritional composition having a pH of 3.0 to 5.0 containing protein, sugar, emulsifier, oil and fat, and water.

  The lifestyles of modern people are becoming more diverse and their dietary styles are changing significantly. Its characteristics are that there are restrictions on meal times and you have to eat in a very short time, you can not eat at a place suitable for eating at home or canteen, etc. For example, the balance is significantly disturbed. Therefore, in recent years, there has been an increasing demand for compositions having a nutritional function such as a beverage type and a drink jelly type that can be eaten and consumed in any place in a short time and have an excellent nutritional balance.

  Until now, most nutritional compositions were powders for use adjustment to make beverages or drink jelly. However, the powder for adjustment at the time of use has a drawback that it takes time and effort to prepare water and a container before drinking and to drink after dissolving work. On the other hand, since drink jelly is filled in a pouch with a mouthpiece, the packaging cost is high and there is a demerit that is expensive. Some beverage types are liquid from the time of manufacture and sale rather than adjustment at the time of use, but it has been difficult to ensure uniformity within the expiration date, for example, emulsion stability, compared to the drink jelly type. Due to such technical limitations, the beverage type needs to be blended with a component having a high emulsifying function such as milk protein to make the pH neutral. For this reason, it had to be a rich flavor, and no consideration was given to the need for a delicious and refreshing drink.

  In order to make a refreshing beverage typified by fruit juice or the like, the pH may be similarly set to 3.0 to 5.0. Further, by reducing the viscosity, the refreshing feeling can be obtained by eliminating the sticky feeling of drinking or reducing the milky appearance and imparting a visual transparency.

  Furthermore, in order to enable normal temperature storage, heat resistance that can withstand heat sterilization is required, and in order to ensure uniformity within the expiration date, high emulsification stability is required.

  Therefore, it contains acid, nutrients such as protein, carbohydrates, fats and oils in a well-balanced manner, and it has a refreshing taste due to its sourness, a low viscosity and a refreshing feel that is easy to drink, and a refreshing acidic liquid nutrition composition Was demanded. Furthermore, it is desirable to have both heat resistance and emulsion stability.

  Patent Document 1 discloses a technique related to a liquid sterilized nutrient. This consists of amino acids and low molecular weight peptides at the time of administration of a dextrin (starch decomposed product) with a sugar (DE) of 25 or more and a fat emulsified with a hydrophilic phospholipid such as hydrolyzed lecithin. It is a liquid sterilized nutrient prepared at the time of use, which is mixed with protein. However, this invention has a problem that the emulsification stability is insufficient when it is not prepared at the time of use, that is, when it is a liquid nutritional composition containing protein, sugar, emulsifier, and fat. Moreover, since the emulsifier which can obtain emulsification stability is used only in pH neutral range, the problem at the time of setting it as an acidic liquid nutrition composition is not solved.

  Patent Document 2 discloses a technique relating to a protein-containing acidic beverage that does not produce any insoluble aggregates even when stored for a long period of time. This is a technique comprising 0.003-0.5 w / w% of polyglycerol fatty acid ester of HLB9 or higher. In the examples, skim milk powder is blended as a protein component, and decaglycerin monostearate or hexaglycerin monostearate is blended as an emulsifier for uniformly dispersing the protein. However, since it does not contain lipids and minerals such as calcium and magnesium, it does not have a nutritional function, and further studies are necessary to uniformly emulsify lipids, including minerals such as calcium and magnesium. In some cases, uniform protein dispersion is difficult.

  Patent Document 3 discloses a technique related to a liquid high-energy food. This is a technique in which the protein is made of dispersible fine-particle protein and the sugar is made of dextrin having a DE value of 10 to 25 in order to ensure low viscosity and osmotic pressure even at high concentration. In the examples, lysolecithin, decaglycerin fatty acid ester, and decaglycerin tartaric acid monoglyceride are used in combination as emulsifiers. However, casein particles (milk protein concentrate), which is listed as a dispersible fine particle protein, cause intense aggregation due to isoelectric point precipitation in the acidic region, resulting in not only high viscosity but also a rough texture of the aggregate. It can no longer be said to be a uniform liquid, and cannot be used for oral use, which is the original purpose. In addition, decaglycerin fatty acid ester exemplified as an emulsifier is only one of those used in combination of three, and since the details of the constituent fatty acid etc. are not specified, emulsification is unstable immediately after production in the acidic region It becomes.

  Patent Document 4 discloses a technique relating to an acidic liquid enteral nutrient containing protein for the purpose of making the nutrients acidic so that the taste and flavor are varied and easy to take. The protein is composed of an acidic whey protein isolate and a collagen peptide, and the emulsifier is composed of an organic acid monoglyceride and a polyglycerin fatty acid ester which is a monoester of polyglycerin and oleic acid having a polymerization degree of 4-10. However, it is generally known that acidic whey protein isolates have decreased solubility and become cloudy when subjected to heat sterilization under minerals, and further studies are necessary to obtain a visual transparency. It is. In addition, only commonly used sugars and fats are listed, and no method for obtaining a visual transparency when not only proteins but also lipids and carbohydrates are disclosed. .

  From the above, while containing nutritional components such as proteins, sugars, fats and oils in a well-balanced manner, it has a refreshing taste due to its acidity, a low viscosity and a refreshing feel that is easy to drink, and it is refreshing to the eye due to its translucency, and also heat resistant So far, there has never been an acidic liquid nutritional composition that has both stability and emulsion stability.

Japanese Patent Laid-Open No. 2-142448 JP-A-5-184341 JP-A-7-147932 JP 2007-126379 A

  The object of the present invention has been made under the background as described above. While containing nutritional components such as proteins, carbohydrates, and fats in a well-balanced manner, it has a refreshing taste due to acidity, has a low viscosity and is easy to drink. It is to provide an acidic liquid nutritional composition that is refreshing and refreshing in appearance due to its transparency, and also has both heat resistance and emulsion stability.

The present inventors diligently studied to make a refreshing acidic liquid nutritional composition under acidic conditions, and when a specific peptide, saccharide, emulsifier, and oil are used, a refreshing acidic liquid nutritional composition can be formed. The present invention was completed.
That is, the first invention of the present invention is a liquid nutritional composition having a pH of 3.0 to 5.0 containing protein, sugar, emulsifier, oil and water, and water,
Protein (A) is a collagen peptide and a vegetable peptide having a weight average molecular weight of 1000 to 5000,
The saccharide (B) is a saccharide having a number average molecular weight of 300 to 900,
An emulsifier (C) is an ester of polyglycerin having an average degree of polymerization of 5 or more and either oleic acid or myristic acid,
MCT, wherein the fat (D) is a triester of a medium chain fatty acid and glycerin having 8 to 12 carbon atoms ,
Containing
The amount of protein (A) is 2 to 11% by mass, the amount of carbohydrate (B) is 1 to 35% by mass, and the total amount of emulsifier (C) and fat (D) is 1 to 13% by mass. An oral liquid nutritional composition.

  A second invention of the present invention is the liquid nutritional composition according to the first invention, wherein the mass ratio of the fat (D) and the emulsifier (C) is 1: 6 to 3: 1.

The third invention of the present invention further includes dietary fiber (E),
One or more dietary fibers selected from the group consisting of dietary fiber (E) consisting of indigestible dextrin, inulin, and polydextrose,
Is contained in an amount of 0.1 to 5% by mass, and is a liquid nutritional composition according to the first or second invention.

  According to the first to third inventions of the present invention, while containing nutritional components such as proteins, sugars, fats and oils in a well-balanced manner, there is a refreshingness due to acidity, a low viscosity and a refreshing feeling that is good for drinking, and a transparent feeling Can provide an acidic liquid nutritional composition that is refreshing to the eye and that has both heat resistance and emulsion stability.

(PH)
In order to make a refreshing mouth, the pH is 3.0 to 5.0 as represented by fruit juice juice. If the pH is less than 3.0, the acidity is too strong to be suitable for oral use, and if it is more than 5.0, the acidity is not felt and the object of the present invention cannot be achieved. When the pH is 4.6 or less, the sterilization conditions can be relaxed, and economical advantages such as thermal denaturation and sterilization cost due to the nutritional composition can be obtained, so that pH 3.0 to 4.6 is more preferable. More preferably, it is pH 3.5-4.5 from the strength of sourness.

(Outline of protein (A))
As long as the protein (A) of the present invention contains a collagen peptide and a plant peptide having a weight average molecular weight of 1000 to 5000, those generally used for food can be used without departing from the object of the present invention. It is desirable that it is composed essentially of peptides and free amino acids. Examples of peptides include degradation products such as milk, chicken egg, chicken, fish, pork, and beef in addition to collagen peptides and plant peptides. Examples of amino acids include L-isoleucine, L-leucine, L-lysine, L-methionine, L-cysteine, L-phenylalanine, L-tyrosine, L-threonine, L-tryptophan, L-valine, L-histidine and the like. Can be mentioned.

(Collagen peptide of protein (A))
In the present invention, it is essential to use a collagen peptide. Collagen peptide is a degradation product of gelatin by acid, alkali or enzyme, and its weight average molecular weight is preferably 2000 to 50000, most preferably 4000 to 20000. If it is less than 2000, the bitterness and umami taste due to free amino acids and low molecular peptides will be strong, and if it is more than 50000, gelation will not be sufficiently lost, resulting in gelation or increased viscosity. In addition, the umami referred to in the present invention does not match the refreshingness due to acidity, and the refreshingness is inferior. Collagen peptides are easily dissolved and have the advantage of being transparently dissolved even when subjected to heat sterilization in an acidic region. Examples of the origin of the collagen peptide include bones, skins, scales and chicken crowns of cows, pigs, fish and birds.

(Plant peptide of protein (A))
In the present invention, it is essential to use a vegetable peptide having a weight average molecular weight of 1000 to 5000. Preferably, the weight average molecular weight of the plant peptide is 2000 to 3000. When the weight average molecular weight is less than 1000, the odor, bitterness and umami become strong. On the other hand, when it is larger than 5000, the peptide itself becomes insoluble and becomes cloudy and precipitates, resulting in a decrease in transparency, or emulsification of the emulsified particles and a decrease in emulsion stability. Although the mechanism by which the emulsion stability is lowered is not necessarily clear, the following may be considered. In the present invention, the emulsifier described below plays an important role in maintaining the emulsified structure. However, since vegetable protein has both a hydrophobic part and a hydrophilic part and has an emulsifying function, if the degree of decomposition is small, it is considered that the emulsifying function remains and inhibits the emulsifying function of the emulsifier. In addition, there is a possibility that the vegetable peptide and the hydrophobic part of the emulsifier interact to make the emulsifier unable to exhibit the emulsifying function. A vegetable peptide having a small average molecular weight does not have a hydrophobic site that interacts with an oil / water interface or an emulsifier, and thus is presumed not to affect emulsification. Examples of the plant peptide include soybean peptide, barley peptide, wheat peptide, wheat germ peptide, pea peptide, and rice peptide. Among them, soy peptide has a high amino acid score, which will be described later, and is highly desirable.

(Amino acid of protein (A))
As described above, when a peptide having a low amino acid score such as a collagen peptide is used, it is preferable to mix a free amino acid in order to maintain a certain amino acid score as a final product. For example, when soybean peptide and collagen peptide are mixed at a ratio of 1: 1, L-tryptophan, L-leucine, L-methionine or L-cysteine, L-histidine, L-valine, L-phenylalanine or L-tyrosine Is preferred. Among them, L-phenylalanine or L-tyrosine must be added in a large amount in order to obtain an amino acid score of 90 to 100, but L-phenylalanine is preferable from the viewpoint of solubility and storage stability in the acidic region.

(Nutrition balance of protein (A))
The protein (A) of the present invention preferably has an energy ratio of 3 to 77%, more preferably 10 to 50%, and most preferably 10 to 30%. Protein is an indispensable substance for the maintenance of life, and it performs various functions while building tissues. That is, it forms a cell membrane, forms a cytoskeleton, and constitutes a body skeleton, muscle, and skin. The amino acids that make up proteins are also precursors of neurotransmitters, vitamins, and other important physiologically active substances. It is known that when the protein concentration is low, the intake of the protein becomes insufficient, which leads to a decrease in muscle mass. Therefore, the amount of basal metabolism is reduced, the body tends to become fat and difficult to lose weight, which is a big problem for modern people. Conversely, when the protein concentration is high, the flavor of the protein itself becomes noticeable and the viscosity increases.

(Protein (A) analysis method and amino acid score)
The content of the protein (A) of the present invention is calculated by measuring the nitrogen content by the Kjeldahl method or the like. Therefore, no matter whether it is a free amino acid that is a digestion state of a protein or a protein degradation product (peptide), it is nutritionally included in the protein. For nutritional purposes, it is desirable to have a nutritionally good quality. For example, there is an index called an amino acid score. In the nutritional composition of the present invention, the amino acid score of the protein used is not limited, but the nutritional composition is at least 70 or more, preferably 80 or more, and most preferably 100.

(Outline of carbohydrate (B))
As the saccharide (B) of the present invention, as long as it contains a saccharide having a number average molecular weight of 300 to 900, one that is generally used for food can be used without departing from the object of the present invention. Examples of the saccharide include monosaccharides such as glucose and fructose, disaccharides such as sucrose, lactose and trehalose, oligosaccharides, starch, starch degradation product (dextrin), isomerized sugar, reduced starch syrup, and reduced dextrin.

(Sugar (B))
In the present invention, it is essential to use a carbohydrate having a number average molecular weight of 300 to 900. The number average molecular weight is preferably 500 to 900. Also preferred is a starch degradation product that is not too sweet and that allows easy adjustment of the average molecular weight. If it is less than 300, the osmotic pressure rises and osmotic diarrhea tends to occur. On the other hand, if it is larger than 900, it causes coarsening of the emulsified particle diameter, lowers transparency, and adversely affects the emulsion stability. Although this mechanism is not necessarily clear, the following can be considered. It is known that starch, which is a typical carbohydrate having a large molecular weight, has a helical structure in its molecule, and the inside of the helix is hydrophobic. It is also known that when monoacylglycerol, which is a typical food emulsifier, coexists with starch, a fatty acid portion enters the hollow space. From this, it is conceivable that the starch degradation product having a large average molecular weight may incorporate the fatty acid portion of the emulsifier into the hollow space of the spiral structure, making it impossible to function as an emulsifier. The starch degradation product having a small average molecular weight is presumed to have no influence on emulsification because it cannot have a spiral structure enough to incorporate the emulsifier. The starch degradation product is called dextrin, maltodextrin, starch syrup or the like depending on the molecular weight, and is obtained by decomposing starch obtained from potato, corn, tapioca, wheat, etc. with acid or enzyme.

(Nutritional balance of carbohydrate (B))
The sugar (B) of the present invention has an energy ratio of preferably 3 to 90%, more preferably 10 to 76%, and most preferably 40 to 76%. In terms of clinical nutrition, carbohydrates are preferable because they are a source that can be converted to energy relatively quickly, but if incorporated in a large amount, they increase postprandial blood glucose levels and adversely affect diseases such as diabetes. Further, when the sugar concentration is high, not only the viscosity and osmotic pressure are increased, but also when the starch decomposition product concentration is high, the adverse effect on the emulsification stability is increased by incorporating the emulsifier described later.

(Outline of emulsifier (C))
If the emulsifier (C) of the present invention contains a polyglycerin fatty acid ester which is an ester of polyglycerin having an average degree of polymerization of 5 or more and either oleic acid or myristic acid, it does not depart from the object of the present invention. What is generally utilized as edible can be used. Examples of the emulsifier include monoglyceride, organic acid monoglyceride, sucrose ester, sorbitan ester, propylene glycol ester, lecithin and the like in addition to polyglycerin fatty acid ester.

(Emulsifier (C) polyglycerol fatty acid ester)
In the present invention, it is essential to use a polyglycerin fatty acid ester which is an ester of polyglycerin having an average degree of polymerization of 5 or more and either oleic acid or myristic acid. The average degree of polymerization of polyglycerol is preferably 10 or more. If the average degree of polymerization of polyglycerol is less than 5, fine emulsified particles and emulsion stability cannot be obtained. In addition, fatty acids used as ester raw materials cannot obtain fine emulsified particles and emulsion stability with long-chain saturated fatty acids such as palmitic acid and stearic acid, while emulsifier-specific taste is enhanced with medium-chain fatty acids such as lauric acid. Therefore, myristic acid or oleic acid is essential because it is not suitable for oral use. In addition, oleic acid is better than myristic acid for the peculiar taste of emulsifiers. In the ratio of fatty acids in the total emulsifier, oleic acid or myristic acid is 50% by mass or more, more preferably 70% by weight or more, and most preferably 80% by mass or more.

(Outline of oil and fat (D))
If the fats and oils (D) of this invention contain MCT, what is generally utilized as edible can be used in the range which does not deviate from the objective of this invention. As fats and oils, for example, in addition to MCT, vegetable oils such as rapeseed oil, soybean oil, corn oil, palm oil, palm oil, palm kernel oil, sunflower oil, olive oil, rice oil, perilla oil, beef fat, pork fat, milk fat And fish oil. Since this invention is the objective of nutrition, it is desirable to include the fats and oils containing essential fatty acids, such as n-6 type fatty acid and n-3 type fatty acid.

(MCT of oil (D))
In the present invention, it is essential that the fat (D) uses MCT, which is a triester of a medium chain fatty acid having 8 to 12 carbon atoms and glycerin. The proportion of MCT in the fat is preferably 70% by mass or more, more preferably 80% by mass or more, and most preferably 90% by mass or more. If the proportion of MCT in the fat is less than 70% by mass, fine emulsified particles cannot be obtained, and transparency cannot be obtained. Although it is not always clear that fine emulsified particles can be obtained by using MCT, the following may be considered. In the emulsified structure, it is said that a good emulsified structure can be obtained if the properties of the oil and fat and the emulsifier are similar. MCT has a higher solubility in water than LCT (long-chain fatty acid triglycerides), is a relatively hydrophilic oil and fat, and has a low melting point (freezing point). On the other hand, the above-mentioned polyglycerin fatty acid ester is a hydrophilic emulsifier with a high HLB (index indicating hydrophilicity / hydrophobicity of an emulsifier) due to the high degree of polymerization of glycerin, and the melting point (freezing point) because the constituent fatty acid is myristic acid or oleic acid. Is low. Therefore, it is considered that the properties of MCT and the above-mentioned polyglycerin fatty acid ester are similar and a good emulsified structure can be obtained. In addition, MCT is desirable because it is efficiently absorbed even in patients and elderly people whose digestive functions have declined from a nutritional viewpoint and can be quickly converted into energy.

(Nutrition balance of fat (D))
The oil / fat (D) of the present invention preferably has an energy ratio of 3 to 83%, more preferably 5 to 30%, and most preferably 10 to 30%. In clinical nutrition, oils and fats preferably have a higher calorie content per weight (9 kcal / g) than protein and carbohydrates (4 kcal / g). It adversely affects diseases such as arteriosclerosis. On the other hand, when the oil and fat concentration is high, the influence of white turbidity due to the emulsified particles becomes large, and it becomes difficult to ensure transparency.

(Analytical method of fats and oils (D))
The content of the fat (D) of the present invention is measured by an ether extraction method, a chloroform / methanol mixed solution method, an acid decomposition method, a Rosette Gottlieb method, a gel bell method, etc. A chloroform / methanol mixed solution method or a rosetgot leave method is preferred.

(Dietary fiber (E))
The dietary fiber (E) of the present invention may be one that is generally used as an edible food within the range not departing from the object of the present invention in order to enhance the physiological effect of the nutritional composition. Examples of dietary fiber include tamarind seed gum, guar gum, guar gum enzyme degradation product, wheat germ, indigestible dextrin, soy dietary fiber, pullulan, gum arabic, beet fiber, low molecular weight sodium alginate, agar, xanthan gum, gellan gum, psyllium Examples include seed coat, cellulose, polydextrose, corn fiber, and wheat bran. However, water-soluble dietary fiber is desirable in order to ensure the emulsion stability, which is the object of the present invention, and among them, high emulsification stability is easily obtained with indigestible dextrin, inulin, and polydextrose.

(Peptide content and ratio)
It is desirable that the protein (A) of the present invention consists essentially of peptides and amino acids. In addition, since amino acids are supplementarily added to increase the amino acid score, most of them are blended as peptides. The blending amount of the peptide is 2 to 11% by mass, and if it is less than 2% by mass, the nutritional value is lowered, and if it is more than 11% by mass, the peptide-specific taste becomes strong. Preferably it is 3-8 mass%, More preferably, it is 3-7 mass%. As described above, the collagen peptide dissolves easily, contains minerals in the acidic region, and has the usefulness of being transparently dissolved even when subjected to heat sterilization, but it is not nutritionally good and has an amino acid score of 0. Therefore, it is not preferable to increase the ratio of the collagen peptide. Therefore, in order to maintain a certain amino acid score as a nutritional composition, it is necessary to use a peptide having a good amino acid score, such as soybean peptide, or a free amino acid. The ratio of the collagen peptide to the peptide having a good amino acid score is preferably 5: 1 to 1: 5. More preferably, it is 3: 1 to 1: 3, and most preferably 2: 1 to 1: 2. When the proportion of collagen peptide is large, the bitterness becomes stronger due to the free amino acid to supplement the amino acid score, and when the proportion of peptide with good amino acid score is large, its own odor, bitterness and umami become stronger and expensive. There are many things that are disadvantageous in terms of cost. The peptide having a good amino acid score here is preferably 50 or more. More preferably, it is 80 or more, Most preferably, it is 100 or more.

(Sugar content)
The blending amount of the saccharide (B) of the present invention is 1 to 35% by mass, and if it is less than 1% by mass, the nutritional value is low, and if it is more than 35% by mass, the osmotic pressure and viscosity are too high. Preferably it is 10-30 mass%, More preferably, it is 20-30 mass%. Moreover, 70 mass% or more is preferable, as for the ratio of the carbohydrate whose number average molecular weight is 300-900 among carbohydrates, More preferably, it is 80 mass% or more, Most preferably, it is 90 mass% or more. When the ratio of the saccharide having a number average molecular weight of 300 to 900 in the saccharide is small, the effect of the present invention cannot be obtained sufficiently.

(Total amount of fat and emulsifier)
The total amount of the fats and oils (D) and the emulsifier (C) in the present invention is 1 to 13% by mass. If the total amount of the fats and oils and the emulsifier is less than 1% by mass, the nutritional value is lowered, and the total amount is more than 13% by mass. The transparency cannot be obtained. Preferably it is 2-10 mass%, More preferably, it is 3-7 mass%.

(Ratio of oil and fat to emulsifier)
In order to obtain a small emulsified particle size in the present invention, the weight ratio of the fat (D) and the emulsifier (C) is important, and is preferably 1: 6 to 3: 1, more preferably 1: 4 to 1.7. : 1, most preferably 1: 3 to 1.2: 1. When there are many fats and oils, the peculiar taste peculiar to an emulsifier is suppressed, and when there are many emulsifiers, fine emulsified particles can be obtained.

(Ratio of sugar to water)
It is said that white turbidity due to emulsification occurs due to a difference in refractive index between the water phase part and the oil phase part. The refractive index of the oil phase portion is constant at approximately 1.6, but the refractive index of the water phase portion depends on the type and concentration of the solute. In other words, the higher the concentration of carbohydrates dissolved in water, the higher the refractive index. As a result, the difference in refractive index between the water phase portion and the oil phase portion becomes small, and transparency is easily secured. When the water content is 100%, the sugar content is preferably 20% by mass or more, and more preferably 30% by mass or more.

  The amount of dietary fiber (E) is preferably 0.1% by mass to 5% by mass, more preferably 0.5% by mass to 3% by mass, and most preferably 0.5% by mass to 2% by mass. is there. If the amount is less than 0.1% by mass, the physiological effect of dietary fiber cannot be obtained. If the amount is more than 5% by mass, physiological side effects of dietary fiber are likely to occur clinically.

The nutritional composition of the present invention contains protein, sugar, emulsifier, oil and water, and water, and the blending composition comprises 2-11 mass% of protein (A) and sugar (B). The amount is 1 to 35% by mass, and the total amount of emulsifier (C) and fat (D) is 1 to 13% by mass.
When dietary fiber (E) is further included, the amount of protein (A) is 2 to 11% by mass, the amount of carbohydrate (B) is 1 to 35% by mass, emulsifier (C) and fat (D). The total amount is 1 to 13% by mass and dietary fiber (E) 0.1 to 5% by mass.
When the nutritional composition of the present invention consists of protein, sugar, emulsifier, oil and fat, and water, the total of (A) component, (B) component, (C) component, (D) component and water is 100 mass. It mixes so that it may become less than%. Furthermore, when dietary fiber (E) is included, it mix | blends so that the sum total of (A) component, (B) component, (C) component, (D) component, (E) component, and water may be 100 mass% or less. .

(Other raw materials)
In addition to the above essential components, the nutritional composition of the present invention may use minerals, vitamins, acidulants, high-intensity sweeteners, fruit juices, flavors, and pigments.

(mineral)
The nutritional composition of the present invention can contain minerals such as sodium, potassium, calcium, magnesium, iron, zinc, copper, selenium, chromium, molybdenum, manganese, iodine and the like. Sources of sodium, potassium, calcium and magnesium include chlorides, hydroxides, phosphates, condensed phosphates, sulfates, carbonates, organic acid salts, etc., but they are water-soluble in the pH range of the present invention. Is desirable. When it is hardly soluble or insoluble, a precipitate of mineral is generated, or even when dispersed in a liquid with a dispersant or the like, the transparency is lowered, which is not preferable. Iron is ferrous citrate Na or ferric pyrophosphate, zinc or copper is gluconate, iron, zinc, copper, selenium, chromium, molybdenum, manganese, or iodine is derived from yeast. Since the present invention aims at a refreshing flavor, it is desirable not to add an excessive amount of a mineral having a salty taste that does not match this. For example, in the case of sodium, potassium, calcium and magnesium, 200 mg / 100 ml or less is desirable.

(vitamin)
The nutritional composition of the present invention contains vitamins such as vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, niacin, pantothenic acid Ca, folic acid, vitamin B12, vitamin C, and biotin. Can do.

(Acidulant)
In the present invention, an acidulant can be used to obtain a desired pH. Examples of various acidulants used in food include phosphoric acid, hydrochloric acid, sulfuric acid, citric acid, malic acid, tartaric acid, succinic acid, fumaric acid, and lactic acid. Citric acid, tartaric acid, and fumaric acid are preferable in consideration of the osmotic pressure at the desired pH, the sour taste, and the safety of handling in production.

(High intensity sweetener)
The nutritional composition of the present invention is preferably a starch degradation product having a sweetness level of about 15 to 30 as a saccharide, and therefore the overall sweetness tends to be reduced. Examples of high-intensity sweeteners that supplement sweetness include neotame, aspartame, sucralose, acesulfame potassium, stevia, and thaumatin. For the purpose of masking an unpleasant taste, neotame, sucralose, stevia and thaumatin are preferred, and neotame and sucralose are most preferred.

(Fruit juice)
In the present invention, it is preferable to add a taste component such as fruit juice in order to appeal the taste. For example, apple juice, orange juice, grape juice, pineapple juice, strawberry juice, banana juice, kiwi juice, blueberry juice and the like may be used, and these may be used for pH adjustment instead of acidulant. The amount added is preferably 0.1% by mass to 30% by mass during reduction, more preferably 0.5% by mass to 10% by mass, and most preferably 1% by mass to 5% by mass. When the amount is less than 0.1% by mass, the effect on the taste is not sufficient, and when it is more than 30% by mass, the osmotic pressure increases due to the saccharide contained in the fruit juice.

(Calorie)
The amount of heat of the liquid nutritional composition of the present invention is preferably 1.0 kcal or more per ml, more preferably 1.2 kcal or more, and most preferably 1.5 kcal or more. Increasing the amount of heat per unit volume is desirable because the amount to be consumed per meal can be reduced and intake in a short time is possible.

(Outline of manufacturing method)
The nutritional composition of the present invention can be produced by performing a preparation process, a homogenization process, and a filling process. If necessary, a sterilization process may be performed.

(Manufacturing method / mixing process)
The blending step is a step of dissolving each raw material in water. The raw material is charged from the upper part of the tank and dissolved by propeller stirring. In the case of a raw material that is difficult to dissolve, the raw material is dissolved by a high-speed stirrer or a dissolution pump such as a powder blender. The water temperature at this time is preferably 25 ° C. to 80 ° C., more preferably 40 ° C. to 70 ° C., and most preferably 40 ° C. to 60 ° C. If the water temperature is too low, the raw materials are not efficiently dissolved, and if there is no heating step when the solution is fed to the subsequent homogenization step, the emulsified particles are not efficiently refined by the homogenizer. If the water temperature is too high, the raw materials can be dissolved efficiently, but components that are easily thermally decomposed, such as vitamins and fish oil, are deteriorated, and this has an undesirable effect on the quality of nutritional components.

(Manufacturing method / homogenization process)
In the homogenization process, high-speed homomixers, Manton gorin type homogenizers (low pressure homogenizers, high pressure homogenizers), microfluidizers, etc. are used to refine the emulsion particles. From the homogenization capacity, processing flow rate, and production cost, A high pressure homogenizer is preferably used. The homogenization pressure is preferably 10 MPa to 150 MPa, more preferably 30 MPa to 100 MPa, and most preferably 40 MPa to 80 MPa. However, increasing the number of homogenization treatments is more effective for the nutritional composition of the present invention than increasing the homogenization pressure. The number of homogenization treatments is preferably 2 times or more, more preferably 3 times or more, and most preferably 4 times or more.

(Manufacturing method and sterilization process)
In the sterilization process, boil sterilization, retort sterilization, UHT sterilization, or the like is used. When the pH is 4.6 or less, boil sterilization at 90 ° C. for 15 minutes or the like is used, and sterilization with a simple device is possible. However, UHT sterilization is preferable in consideration of flavor and deterioration of nutrient components. There are a direct method and an indirect method for UHT sterilization, and an indirect method includes a plate type and a tubular type. The direct method is particularly effective for flavor and deterioration of nutritional components, but the UHT sterilization indirect method is most preferable because the emulsified particles are coarsened and the emulsion stability is lowered. When pH is 4.6 or less, sterilization conditions such as 110 ° C. for 1 to 30 seconds are possible in UHT sterilization, but it is preferable to perform treatment at 140 ° C. for 1 to 10 seconds in consideration of thermoacidophilic bacteria. .

(Manufacturing method and filling process)
In the filling process, 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. In the case of boil sterilization or retort sterilization, examples of the sealed container include soft packaging materials such as cans, aluminum pouches and soft bag containers, and in the case of UHT sterilization, tetrapack and the like. In order to prevent oxidation of the nutritional composition of the present invention, in the case of a soft packaging material such as a soft bag container, a polyvinylidene chloride coat, an aluminum oxide (alumina) transparent vapor deposition, or a silica transparent vapor deposition film is preferable. In the case of Tetra Pak, since there is oxygen permeation from the strip tape, the MSE strip tape is preferable to the MPM strip tape.

(Sensory test)
The sensory test of the present invention was conducted by 6 panelists aged 20 to 50 years. “◎” indicates that no odor, bitterness, umami, or emulsifier-specific savory taste is felt, and “○” indicates that the odor, bitterness, umami, or emulsifier-specific savory taste is not felt. “△” indicates that the taste is peculiar to umami and emulsifier, but there is no problem with drinking, and “X” indicates that the odor, bitterness, umami and emulsifier peculiar to taste are not worth drinking. The taste of sourness was “◯” for those that can be drunk deliciously, “Δ” for those that feel sour but not problematic for drinking, and “x” for those that feel sour and not worth drinking.

(PH)
The preferable range of the pH of the nutritional composition of the present invention is as described above. In this measurement, the temperature of the nutritional composition was adjusted to 20 to 30 ° C. one day after production, and measured with a pH meter M-13 manufactured by Horiba, Ltd.

(viscosity)
The viscosity of the nutritional composition of the present invention is preferably low so that it is easy to drink and does not remain in the mouth after drinking, preferably 15 mPa · s or less at 20 ° C., more preferably Is 10 mPa · s or less. The viscosity of the nutritional composition of the present invention was measured using a B-type viscometer manufactured by Brookfield Engineering Laboratories 1 day after production and using a rotor BL adapter and a rotation speed of 30.

(Transparency and transmittance)
The translucency of the nutritional composition of the present invention is measured as a transmittance, and it is preferable that it is high in order to bring out visual freshness. It is preferably 1% or more, more preferably 3% or more, and most preferably 6% or more. The transmittance of the present invention is as follows. TC-8600 manufactured by Tokyo Denshoku Co., Ltd. is used one day after production, a halogen lamp is used as the light source according to JIS Z8722, and the optical conditions are integrating sphere (150 mmφ) method 0-d method Thus, the measurement method was a two-degree-of-view C / XYZ filter method, and the sample was placed in a glass cell (total thickness: 8 mm, sample thickness: 4 mm) and measured with a measurement area of 25 mmφ.

(Osmotic pressure)
The osmotic pressure of the nutritional composition of the present invention is preferably low considering osmotic diarrhea and the like. 200 mOsm / kg to 1200 mOsm / kg is preferable, and 200 mOsm / kg to 1000 mOsm / kg is more preferable. The osmotic pressure of the present invention was measured using Advanced Instruments 3D3 one day after production.

(Emulsification stability / particle size)
The emulsification stability of the nutritional composition of the present invention was evaluated by the particle size of the emulsified particles. It is generally known from Stokes' law that the smaller the particle size of the emulsified particles, the better the emulsion stability, and the larger the particle size, the more unstable (introductory food colloid (translated by Katsuyoshi Nishinari) Koshobo p93). Moreover, it is so preferable that it is small also from a viewpoint of visual transparency. When judging comprehensively from the emulsion stability and transparency, it is preferably 0.25 μm or less, more preferably 0.20 μm or less, and most preferably 0.14 μm or less. The particle size of the nutritional composition of the present invention was measured using a laser diffraction particle size distribution analyzer LA-950 manufactured by Horiba, Ltd. one day after production.

(Comprehensive evaluation)
The overall evaluation was as follows. Sensory test odor, bitterness, umami, emulsifier-specific umami, and sour taste that had at least one "△" had a total evaluation of "△" or "x" Is “×”. The viscosity of 11 to 15 mPa · s was “Δ”, and the viscosity of more than 15 mPa · s was “x”. The transmittance of 1% was “Δ”, and the transmittance of less than 1% was “x”. The osmotic pressure of 1001 or more was set as “Δ”. The particle size is “X” when the particle size is separated before the sterilization or larger than 1 μm, “1” or less before the sterilization, but “Δ” when larger than 1 μm after the sterilization, and 3 days after the sterilization. The case where creaming that re-dispersed with slight agitation was observed was also indicated as “Δ”. In the above criteria, if there is at least one “×”, the overall evaluation is “×”, if there is no “×” and there is even one “△”, the overall evaluation is “△”, and “×” is also “△”. Otherwise, the overall evaluation was “◯”.

Example 1
The typical example of the nutrition composition of this invention is shown. As shown in Tables 1 and 2, 3.0% by mass of collagen peptide having a weight average molecular weight of 5200, 3.5% by mass of soybean peptide having a weight average molecular weight of 2380, 0.1% by mass of L-tryptophan, 0.2% by mass of L-leucine %, L-methionine 0.1 mass%, L-histidine 0.1 mass%, L-valine 0.1 mass%, L-phenylalanine 0.3 mass%, number average molecular weight 560 starch degradation product (dextrin) 22 0.0% by mass, decaglycerin monooleate 1.8% by mass, MCT (constituent fatty acid ratio; caprylic acid: capric acid = 8: 2) 1.7% by mass, purified sardine oil 0.1% by mass, indigestible Dextrin 1.0% by weight, sodium hexametaphosphate 0.1% by weight, potassium citrate 0.1% by weight, calcium chloride 0.15% by weight, magnesium sulfate 0.25% by weight , Citric acid crystals 0.55% by weight, grape 6 times concentrated clear juice 0.5% by weight, sucralose preparation 0.05% by weight, trace mineral mix 0.05% by weight, vitamin mix 0.126% by weight, grape flavor 0 0.1% by mass and 0.1% by mass of gardenia red pigment were dissolved in hot water at 50 ° C. to a total mass of 2000 g. This was treated twice at a homogenization pressure of 45 MPa while maintaining at 50 ° C., and then treated once at 25 MPa. After cooling to room temperature, 100 g each was sealed and filled in an aluminum pouch, and boiled at 90 ° C. for 15 minutes.

  The results of the evaluation of Example 1 are as shown in Table 3. The nutritional component is calorie 1.5 kcal / ml, protein 19 energy%, carbohydrate 68 energy%, fats and oils 12 energy%, dietary fiber 1 energy%, amino acid score 100 is there. As a result of physical property analysis, the particle size was 0.14 μm before sterilization, pH 4.3 after sterilization, viscosity 10 mPa · s, permeability 4%, osmotic pressure 970 mOsm / kg, particle size 0.14 μm. The sensory evaluation was good for both odor and umami.

(Examples 2-1 to 4, Comparative Examples 2-1 to 5)
The same procedure was carried out except that the soybean peptide having a weight average molecular weight of 2380 in Example 1 was changed as shown in Table 4. All of the soybean peptides having a weight average molecular weight of more than 5000 had a transmittance of less than 1%, and transparency was not obtained. The soybean peptide having a weight average molecular weight of less than 2000 had a slight umami taste.

(Examples 3-1 and 2, Comparative Examples 3-1 to 3)
The same procedure was performed except that the starch degradation product (dextrin) of Example 1 was changed as shown in Table 6. As a result, as shown in Table 7, the starch degradation product having a number average molecular weight of more than 900 had a large particle size of the emulsified particles, poor emulsification stability, and a transmittance of less than 1%.

(Examples 4-1 and 2, Comparative examples 4-1 to 10)
The same procedure was carried out except that the emulsifier of Example 1 was changed as shown in Table 8. As a result, as shown in Table 9, before sterilization, the average degree of polymerization of polyglycerol is 5 or more and a fine particle size is obtained, and if the fatty acid constituting is myristic acid other than oleic acid of Example 1, it is fine. The particle size was obtained and it was good without the peculiar taste of emulsifiers. In addition, the decaglycerin monomyristic acid ester was very good because a fine particle size and transparency were obtained even after sterilization in the same manner as the decaglycerin monooleic acid ester of Example 1.
Decaglycerin monolauric acid ester had a small particle size before sterilization, but had a peculiar taste to lauric acid before sterilization, and was not drinkable. Polyglycerin fatty acid esters such as glycerin polymerization degree of 4 or less and esters with stearic acid, and emulsifiers other than polyglycerin fatty acid esters were separated even after homogenization or sterilization, so even an analysis of physical properties was impossible. .

(Examples 5-1 to 4, Comparative Examples 5-1 to 3)
The same procedure was carried out except that the MCT (component fatty acid ratio; caprylic acid: capric acid = 8: 2) of Example 1 and the total amount of purified sardine oil of 1.8% by mass were changed as shown in Table 10. As a result, as shown in Table 11, fine particle size and transparency could be obtained with MCT, but the rapeseed white rapeseed oil, rapeseed hydrogenated oil and palm oil had a transmittance of less than 1%. . Among MCTs, MCT composed of caprylic acid and capric acid was able to obtain fine emulsified particles and good transmittance in any fatty acid composition.

(Examples 6-1 to 7)
MCT (component fatty acid ratio; caprylic acid: capric acid = 8: 2) of Example 1 and the total amount of purified sardine oil of 1.8% by mass were all replaced with MCT, and the mass ratio of the emulsifier to 1.8% by mass of MCT is shown in Table 12. The procedure was the same except that the change was made. As a result, as shown in Table 13, the fat / emulsifier mass ratio is 1: 3 to 1.5: 1, there is no eminent taste peculiar to the emulsifier, and a very fine particle size and good transmittance are obtained. I was able to.

(Examples 7-1 to 4)
MCT (component fatty acid ratio; caprylic acid: capric acid = 8: 2) of Example 1 and the total amount of purified sardine oil of 1.8% by mass were all replaced with MCT, and the mass ratio with the emulsifier was fixed at 1: 1. The same procedure was carried out except that the total amount of oil and fat and emulsifier was changed as shown in Table 14. As a result, as shown in Table 15, high transmittance could be obtained at 1.8 to 7.2% by mass.

(Examples 8-1 to 6)
The same procedure was performed except that the indigestible dextrin of Example 1 was changed as shown in Table 16. As a result, as shown in Table 17, fine emulsified particles were obtained, and no creaming occurred even after 3 days after sterilization except for the guar gum decomposition product. It should be noted that the creaming generated here was redispersed with mild agitation and did not lead to a serious problem that caused complete oil-water separation.

Example 9
It melt | dissolved in the hot water of 60 degreeC so that the total mass might be set to 2000 kg with the same compounding rate as Example 1. FIG. This was treated twice at a homogenization pressure of 45 MPa while maintaining at 60 ° C. Then, after cooling to 10 ° C., sterilization was performed at 142 ° C. for 2 seconds by the UHT sterilization indirect method (tubular method), and then further treated once at 25 MPa, and aseptically filled in a 125 ml tetrapack ( Table 18). As a result, almost the same quality as in Example 1 was obtained as shown in Table 19.

Claims (3)

A liquid nutritional composition having a pH of 3.0 to 5.0 containing protein, sugar, emulsifier, oil and fat, and water,
Protein (A) is a collagen peptide and a vegetable peptide having a weight average molecular weight of 1000 to 5000,
The saccharide (B) is a saccharide having a number average molecular weight of 300 to 900,
An emulsifier (C) is an ester of polyglycerin having an average degree of polymerization of 5 or more and either oleic acid or myristic acid,
MCT, wherein the fat (D) is a triester of a medium chain fatty acid and glycerin having 8 to 12 carbon atoms ,
Containing
The amount of protein (A) is 2 to 11% by mass, the amount of carbohydrate (B) is 1 to 35% by mass, and the total amount of emulsifier (C) and fat (D) is 1 to 13% by mass. An oral liquid nutritional composition.   The liquid nutritional composition according to claim 1, wherein the mass ratio of the fat (D) and the emulsifier (C) is 1: 6 to 3: 1. In addition, it contains dietary fiber (E)
One or more dietary fibers selected from the group consisting of dietary fiber (E) consisting of indigestible dextrin, inulin, and polydextrose,
The liquid nutrition composition of Claim 1 or 2 characterized by containing 0.1-5 mass%.