JP5870321B1 - Nutrients with high content of fine particle emulsified oil - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a nutrient containing a high content of fine particle emulsified oil and fat that is stable to gastric acid by finely emulsifying medium chain fatty acid and long chain fatty acid with egg yolk lecithin. SOLUTION: Medium chain fatty acid 20-40%, long chain fatty acid 20-40%, medium chain fatty acid and long chain fatty acid combined 55% -65%, egg yolk phospholipid as emulsifier 1-5% , Achieved by a nutrient containing a high content of fine-particle emulsified oil and fat adjusted to 5-6 kcal and pH of 3.5-4.5 per gram with an average particle diameter of 2-4 μm containing 0.1-0.4% stabilizer . [Selection] Figure 1

Description

The present invention is a nutrient that can easily ingest a large amount of fats and oils containing medium chain fatty acids even with a small amount of ingestion, and can easily ingest a high calorie without troubles regarding ingestion of unpleasant burp, heartburn and the like.

Among nutrients, the one having a large calorie per gram is lipid. Lipids are 9 kcal / g, and the amount of heat per gram is more than double that of proteins and carbohydrates. However, when a large amount of fats and oils is blended, the storage stability of the product is poor, and the problem of reflux of food intake has been pointed out due to the post-meal upset due to decomposition of fats and oils in the stomach. On the other hand, medium-chain fatty acids have a different metabolic system from long-chain fatty acids, and it is understood that they can be absorbed and metabolized earlier in the body, so that high-calorie intake is possible in a short time required after surgery. . Usually, nutrients containing medium chain fatty acids are usually around 2 kcal per gram, and there are no nutrients of 5 kcal or more per gram on the market.
People who have decreased physical fitness after surgery have inferior food intake compared to normal people, and high-calorie intake methods have been investigated for recovery of physical fitness, but an appropriate method has been found Absent.
Development of high calorie foods of 5 kcal or more per gram that is small ingestion and contains a large amount of medium chain fatty acids and does not cause risks such as inconvenience, burping, and backflow of food and drink is desired.

Patent Document 1 proposes a method of emulsifying with hydrophilic lecithin using dextrin and medium chain fatty acid as a nutrient containing medium chain fatty acid. However, since the blending ratio of dextrin is large, it is difficult to say that it is a high fat content, and the amount of heat is about 3 kcal at the maximum per gram.

In Patent Document 2, a mixture of medium chain fatty acid and egg yolk phospholipid is prepared, and the ratio of egg yolk phospholipid in the blend is as high as 40% or more, and the total of egg yolk lecithin and medium chain fatty acid is 65%. In addition, it is unbearable to ingest this processed product directly by itself, and has been proposed as a stable egg yolk lecithin preparation (processing material).

Patent Document 3 proposes a nutrient containing medium chain fatty acid and fat and emulsified with egg yolk phospholipid. There is a description that emulsification of medium chain fatty acid, fat and egg yolk lecithin does not cause emulsification breakage even when contacted with artificial gastric juice, and there is a description that there is little risk of diarrhea. However, the ratio of medium chain fatty acid + fat in this composition is about 30% at the maximum, and it is an emulsion having a large amount of water and a calorie per gram of about 2-3 kcal. When trial production was carried out by increasing the fat content from this formulation, the fat could not be stabilized, and part of the fat was separated. Furthermore, the high temperature sterilization of Patent Document 3 caused an emulsion breakage.

  Japanese Patent Publication No.7-102107   Patent No. 3061777   Japanese Patent Application No. 2013-503480

Patients who enter hospitals and medical facilities cannot eat a lot of food and often cannot get the necessary nutrients. A small amount of food with a high calorific value is a food with a lot of oils and fats, but if there is a lot of oils and fats, it often causes heartburn, and the oiliness may remain in the mouth and the meal may not progress. There are many things that cannot be taken.

In order to solve this situation, the present invention aims to be able to replenish the calorie with a nutrient containing a high amount of fine-particle emulsified fat so that the necessary calorie can be replenished in a small amount without any trouble.

Combining and blending egg yolk phospholipid with medium chain fatty acid and long chain fatty acid, stirring at high speed to make fine particle emulsion, fat and oil are not decomposed in the stomach, and there are no problems such as burping, burping, etc. The manufacturing method of the emulsification composition which has the high calorie | heat amount of about 5-6 kcal per 1g carried to the small intestine as it was was established.

The medium chain fatty acid of the present invention generally refers to a fatty acid having 8 to 12 carbon atoms. Medium-chain fatty acids have a different absorption mechanism than long-chain fatty acids, and after being absorbed by the intestinal epithelium, they enter the portal vein and are taken into the blood, so they are burned in a shorter time than long-chain fatty acids. However, among the medium chain fatty acids, those having 12 carbon atoms are said to be absorbed close to long chain fatty acids, and those directly entering the portal vein are considered to be fatty acids having 8 to 10 carbon atoms. . Therefore, the medium chain fatty acid to be used is limited to a medium chain fatty acid containing 90% or more of fatty acids having 8 to 10 carbon atoms.

The lipid other than the medium chain fatty acid of the present invention is a long chain fatty acid. Examples of long-chain fatty acids include rapeseed oil (canola oil), olive oil, soybean oil, cottonseed oil, rice bran oil, sesame oil, beef tallow, and lard but are not limited, but those having less saturated fatty acids are preferred. Vegetable oils such as rapeseed oil are suitable. Medium-chain fatty acids absorb and burn quickly, but it is considered preferable to use long-chain fatty acids in combination rather than using all fats and oils as medium-chain fatty acids. Therefore, the fats and oils of the present invention used a mixture of medium chain fatty acids and long chain fatty acids.

The phospholipid used as the main emulsifier in the present invention is derived from egg yolk oil, and egg yolk lecithin, purified egg yolk lecithin, or a more hydrophilic hydrolyzed and lysed egg yolk lecithin is used. As emulsifiers, there are reactive emulsifiers such as glycerin fatty acid esters, but these have problems with acid resistance and are particularly inferior to gastric acid resistance and can be used as auxiliary emulsifiers, but as the main emulsifier, egg yolk lecithin Is preferred.

The stabilizer of the present invention is a thickening stabilizer having acid resistance, and examples thereof include xanthan gum, alginic acid, algin sun salt, carrageenan, gellan gum, pectin, tara gum, tamarind seed gum and the like. Particularly preferred is xanthan gum, which is excellent in acid stability.

In the present invention, 3 to 10% of protein can be blended. The protein to be added is WPC (whey protein concentrate: protein amount of about 70-80%), preferably WPI (whey protein isolate: protein 90-95%), which is a purified protein derived from milk in terms of taste. . Furthermore, collagen with a low molecular weight gelatin is optimal for stability of the composition because it does not aggregate due to acid. As a raw material of gelatin, there are fish (scale) and pork skin, but collagen derived from pork skin is preferable from the point of smell.

Since the content of the present invention has a high fat content, the emulsion breakage occurs due to high temperature sterilization or the like. Therefore, it is desirable to sterilize by pasteurization as much as possible, and to adjust pH to 4.5 or less in order to further improve the storage stability. If the pH is too low, the taste becomes poor. Specifically, the sterilization temperature is preferably about 3.5 to 4.5 and the sterilization temperature is about 75 to 85 ° C.

Examples of pH adjusters include acetic acid, citric acid, lactic acid, and tartaric acid. Either alone or a combination thereof may be used, but either lactic acid or citric acid or a combination thereof is preferred from the viewpoint of taste.

As the pH becomes acidic, saliva infiltration is promoted during eating. Acidity also stimulates the gastrointestinal tract and increases appetite. That is, by eating the acidic high fat and oil-containing material of the present invention, it can be expected to have an effect on dry mouth countermeasures and appetite increase mainly for elderly people.

It is essential that the nutrient in the present invention is a fine particle emulsion of 4 μm or less. In the case of particles larger than 4 μm, long-term storage, heat sterilization, and gastric acid resistance are inferior, especially those that have been emulsified and broken, resulting in poor taste after eating, unpleasant heartburn and belching, small amount and high heat It is difficult to become an easy-to-eat nutrition for patients who need it.

By using the emulsified nutrition of the present invention, high calorie intake can be expected for patients who have not been able to take in sufficient nutrition due to lack of heat in hospitals and medical facilities, which leads to resolution of the lack of calorie intake. Quality) can be expected.

Even if it is an emulsion, normally eaten oils and fats are decomposed by gastric acid, causing heartburn and belching, and causing reflux. However, since the emulsified nutrition of the present invention maintains the emulsified stable state in the artificial gastric juice test, it is easily assumed that the emulsified nutrition goes to the small intestine while maintaining the emulsified state even in actual eating. Therefore, the emulsified nutrition of the present invention has a very low backflow of food compared to a normal emulsion.

It is well known that phospholipids such as lecithin have a high affinity for small intestinal villi, and when the emulsified nutrient of the present invention reaches the small intestine as a fine particle emulsion, the phosphate group portion in the aqueous layer of the emulsified micelles is villi. It can be easily analogized that fatty acid absorption is efficiently performed.

  FIG. 1 shows a dynamic light scattering type particle size distribution measuring device (manufactured by Nikkiso Co., Ltd., “NANO-flex-150”) in order to investigate the distribution of the emulsified particle size of the composition prepared under three high-speed rotary mixer conditions. It is an emulsified particle size distribution graph when investigated using a).

  Embodiments of the present invention will be described below.

Water measured in a beaker having the composition shown in Table 1 was added. In Table 1, evaluation was carried out by changing the blending ratio of xanthan gum, polyglycol ester, egg yolk lecithin, and porcine collagen with a constant ratio of rapeseed oil that became medium chain fatty acid. In Table 2, it evaluated by changing the compounding ratio of medium chain fatty acid and long chain fatty acid. In Table 3, it evaluated by changing the mixture ratio of egg yolk lecithin. In Table 4, the conditions under which pH was changed based on Example 7, the conditions under which medium chain fatty acids and long chain fatty acids were changed, and when the pH was adjusted to the neutral range, were subjected to high temperature sterilization for long-term storage and compared. .
Medium chain fatty acids (Panasate 810 manufactured by Nisshin Oillio Co., Ltd .; C12 fatty acid containing 10% or less), edible rapeseed oil (Showa Sangyo Co., Ltd. canola oil), polyglycerin ester (Taiyo Chemical Co., Ltd .: Sunsoft Q-182S) are gradually added. While homogenizing, stirring (3,000 rpm) with a high speed mixer (“desktop homomixer LR-1A” manufactured by Mizuho Industry Co., Ltd.). Next, the remaining raw materials are weighed and charged, and mixed until uniform with a kneading mixer (manufactured by FMI Co., Ltd., trade name “Kitchen Aid KSM5”). After mixing, the mixture was placed in a container and sterilized by boiling at 80 ° C. for 10 minutes or 120 ° C. for 15 minutes. The prepared compositions were examined for storage stability and taste after tasting.

For storage stability, the adjusted composition was placed in a transparent container and allowed to stand at room temperature for 12 months to confirm oil separation. Evaluation was made as complete separation x, partial separation Δ, and no separation ○. About taste, the flavor of the composition immediately after adjustment was made into 5 points | pieces, and it tasted after storage for each period, and evaluated five steps centering on the point of oiliness. The results are as shown in Table 5-8. The ratios of the medium chain fatty acids and long chain fatty acids of Example 1-12 and those using xanthan gum and egg yolk lecithin were stable and good in taste. Since Reference Example 9 had a high pH and was neutral, it was sterilized by high-temperature sterilization at 121 ° C. for 15 minutes. In Reference Example 9, partial emulsion breakage was observed immediately after sterilization. In Reference Example 8, a taste test of rot was felt in the third month of storage, so no tasting test was performed.
Similar results were obtained using vegetable oils such as cottonseed oil other than rapeseed oil, purified egg yolk lecithin other than egg yolk lysolecithin, and egg yolk lecithin.

Furthermore, for stability after ingestion, the average particle size was adjusted to 8 μm, 6 μm, 4 μm, and 2 μm by changing the number of revolutions of the high-speed mixer in the formulation of Examples 6, 8, 10 and the adjusted composition. The presence or absence of emulsion breakage was examined when suspended in artificial gastric juice and stored at room temperature for 2 hours.
The state of emulsion breakage was evaluated as oil separation was complete separation x, partial separation Δ, and no separation ○.
Table 9-11 shows the relationship between the high-speed mixer rotation speed and the average particle diameter.

FIG. 1 is a distribution diagram of particle diameters measured at three rotational speeds. An average particle size of 6 μm is a high-speed rotation of 800 rpm, an average particle size of 3.2 μm is a high-speed rotation of 4,000 rpm, and an average particle size of 2.8 μm is a high-speed rotation of 6,000 rpm. Looking at the distribution of FIG. 1, the average particle diameter of 6 μm is a distribution having two peaks. The other two have a normal distribution centered around 3 μm.

The results of the emulsion stability were stable when the average particle size was 4 μm or less as shown in Table 12-14. The particles were measured with a dynamic light scattering particle size distribution measuring device (manufactured by Nikkiso Co., Ltd., “NANO-flex-150”). There was no difference at the time of preservation | save of the compounding example 6,8,10.

About Example 6, it prepared on the conditions of said Test Example 1-4, and performed the tasting test | inspection in five healthy persons. In the sample inspection, the samples prepared under the conditions of Test Example 1-4 of Example 6 after lunch were the first day test example 1, the second day test example 2, the third day test example 3, the fourth day test example 4 Under conditions, 30 g was taken each day, and the number of people who felt the occurrence of belching or heartburn within 30 minutes after each intake was examined. Table 15 shows the number of people who felt belching and heartburn.

  The present invention contributes to industrial development in hospitals and medical facilities by providing nutrients with a high content of fine-particle emulsified oils and fats of 5 kcal or more per gram.

Claims (4)

Contains 20-40% medium chain fatty acids and 20-40% long chain fatty acids, 55% -65% combined medium and long chain fatty acids, 1-5% egg yolk phospholipid as an emulsifier, stabilizer It is a nutrient with high content of fine-particle emulsified oil and fat adjusted to 5 to 6 kcal and pH of 3.5 to 4.5 per gram with an average particle size of 2 to 4 μm containing 0.1 to 0.4% ,
The medium chain fatty acid is a fatty acid having 8 to 12 carbon atoms, and the long chain fatty acid is any one of rapeseed oil (canola oil), olive oil, soybean oil, cottonseed oil, rice bran oil, sesame oil, beef tallow, and lard. Nutrients with high content of fine-particle emulsified oils and fats . The high content emulsified fats and oils according to claim 1, comprising 90% or more of C8-10 fatty acids as medium chain fatty acids. 2. The high-concentration fine-particle emulsified oil / fat nutrient according to claim 1, which is at least one selected from the group consisting of egg yolk lecithin, purified egg yolk lecithin, and egg yolk hydrolyzed lecithin as egg yolk phospholipid. 2. The high-concentration fine particle emulsified fat and oil according to claim 1, which is at least one of alginic acid, alginate, carrageenan, xanthan gum, gellan gum, tamarind seed gum, tara gum, and pectin as a stabilizer.

Images