JP6171364B2 - High protein liquid nutritional food composition - Google Patents
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本発明は、ミネラル、特にカリウム、カルシウムまたはマグネシウムを多く含有する、高タンパク液状栄養食品組成物に関するものである。 The present invention relates to a high protein liquid nutritional food composition containing a large amount of minerals, particularly potassium, calcium or magnesium.
通常、生命維持に必要な栄養は、食物を咀嚼し経口摂取することにより補給しているが、重体患者や消化器疾患患者等にとっては食物を咀嚼、嚥下することが困難である。ヒトは生命活動を維持するための栄養を毎日摂取することが必要であり、食物からの栄養補給が困難な患者に対しては、厚生労働省が発表した「日本人の食事摂取基準（２０１０年版）」（非特許文献１）を参考にしながら、流動食等の液状栄養食品組成物の量や種類が選定されている。 Normally, nutrients necessary for life support are supplemented by chewing and orally ingesting food, but it is difficult for a heavy patient, digestive organ disease patient, etc. to chew and swallow food. Humans need to take daily nutrients to maintain their vital activities, and the Japanese Ministry of Health, Labor and Welfare announced the “Japanese Dietary Standards (2010 Edition)” for patients who are difficult to supplement with food. ”(Non-patent Document 1), the amount and type of liquid nutritional food composition such as liquid food are selected.
一方、市販されている一般的な流動食には、タンパク質が４ｇ／１００ｍｌしか含まれていないため、タンパク質の一日推奨平均必要量（男性５０ｇ、女性４０ｇ）を補給するためには、男性で１３００ｍｌ、女性で１０００ｍｌの流動食を毎日摂取しなければならず、より栄養価の高い流動食が望まれていた。 On the other hand, since the general liquid food marketed contains only 4 g / 100 ml of protein, in order to replenish the recommended daily average required amount of protein (male 50 g, female 40 g), males A liquid diet of 1300 ml and 1000 ml for women had to be ingested daily, and a liquid diet with higher nutritional value was desired.
近年、タンパク質が６〜１０ｇ／１００ｍｌ含まれている濃厚流動食が市販され、男性で５００〜９００ｍｌ、女性で４００〜７００ｍｌの流動食を摂取すればよくなり、入院患者の負担の軽減のみならず、入院患者に食事を提供する医療関係者の労働効率の向上に役立っている。 In recent years, concentrated liquid foods containing 6 to 10 g / 100 ml of protein have been marketed, and it is only necessary to take 500 to 900 ml of liquid foods for men and 400 to 700 ml for women, not only reducing the burden on hospitalized patients. It helps to improve the work efficiency of medical personnel who provide meals to hospitalized patients.
しかしながら、流動食には生命維持に必要なミネラル類などの他の栄養素も配合する必要があるところ、流動食中のタンパク質はミネラル類との相互作用により沈殿・凝集の発生や、流動食自体の粘度の増加が起こる。従って、沈澱・凝集の発生回避や流動食の粘度上昇を低減するためには、ミネラル類の配合量を制限せざるを得なくなり、そのことによるミネラル類の摂取不足は各種ミネラル欠乏症を招きかねず、入院患者や医療関係者にとってもおおきな問題となっていることから、すべての栄養素がバランスよく配合され、総摂取量を減らすことができる流動食が望まれている。 However, it is necessary to mix other nutrients such as minerals necessary for life maintenance in the liquid food, and the protein in the liquid food may cause precipitation / aggregation due to the interaction with the minerals, or the liquid food itself. An increase in viscosity occurs. Therefore, in order to avoid the occurrence of precipitation / aggregation and reduce the viscosity increase of liquid foods, the amount of minerals must be limited, and the inadequate intake of minerals can lead to various mineral deficiencies. Since it is a big problem for hospitalized patients and medical personnel, a liquid food that can balance all nutrients and reduce the total intake is desired.
ミネラル類の一つであるカリウムやカルシウムは、市販されている一般的な流動食には合わせて１５０〜２１０ｍｇ／１００ｍｌ、濃厚流動食でも、１７０〜４８０ｍｇ／１００ｍｌしか含まれておらず、カリウムの一日推奨量（男性２５００ｍｇ、女性２０００ｍｇ）およびカルシウムの一日推奨量（男性５５６〜６４８ｍｇ、女性５１９〜５５５ｍｇ）を補給するためには、男性で６００〜２０００ｍｌ、女性で５００〜１７００ｍｌの流動食を毎日摂取しなければならない。また、ミネラル類の一つであるマグネシウムは、市販されている一般的な流動食には２０ｍｇ／１００ｍｌ、濃厚流動食でも３０〜６０ｍｇ／１００ｍｌしか含まれておらず、マグネシウムの一日推奨量（男性３５０ｍｇ、女性３００ｍｇ）を補給するためには、男性で６００〜１８００ｍｌ、女性で５００〜１５００ｍｌの流動食を毎日摂取しなければならず、タンパク質とカリウム、カルシウム、マグネシウム等のミネラル類がバランスよく配合された高栄養価流動食が望まれている。 Potassium and calcium, which are one of the minerals, are 150 to 210 mg / 100 ml in total for common liquid foods on the market, and only 170 to 480 mg / 100 ml in concentrated liquid foods. To replenish the recommended daily dose (2500 mg for men, 2000 mg for women) and the recommended daily dose for calcium (556-648 mg for men, 519-555 mg for women), a liquid diet of 600-2000 ml for men and 500-1700 ml for women Must be taken daily. Magnesium, which is one of the minerals, is only 20 mg / 100 ml in a general liquid food marketed, and 30-60 mg / 100 ml in a concentrated liquid food. In order to replenish 350 mg of males and 300 mg of females, liquid diets of 600 to 1800 ml for men and 500 to 1500 ml for women must be ingested daily, and protein and minerals such as potassium, calcium and magnesium are in good balance. A blended high nutritional liquid food is desired.
参考までに、市販されている濃厚流動食に含まれるタンパク質とミネラル類であるマグネシウム、カリウム、およびカルシウムの含量を表１に示す。 For reference, Table 1 shows the contents of magnesium and potassium, which are proteins and minerals, contained in commercially available concentrated liquid foods.
なお、流動食等の液状栄養食品組成物に配合するタンパク質としては、乳タンパクが多用されており、例えば、ミセルカゼイン類が約８０重量％及びホエータンパク類が２０重量％からなる乳タンパクを約８０重量％含有する乳タンパク素材（具体的には、ＦｒｉｅｓｌａｎｄＣａｍｐｉｎａ社製、商品名「Ｒｅｆｉｔ ＭＰＣ ８０」、等）や、カゼイン類を約１００重量％含有する乳タンパク素材（カゼインナトリウム、カゼインカルシウム、等）が使用されている。 In addition, milk protein is frequently used as a protein to be blended in a liquid nutritional food composition such as liquid food. For example, milk protein consisting of about 80% by weight of micellar casein and 20% by weight of whey protein is about. Milk protein material containing 80% by weight (specifically, product name “Refit MPC 80” manufactured by Friesland Campina, etc.) and milk protein material containing about 100% by weight of caseins (sodium casein, calcium caseinate, etc.) ) Is used.
本発明は、各種栄養素をバランスよく配合した液状栄養食品組成物、特に、カリウム、カルシウムまたはマグネシウムが多く含まれる高たんぱく含有流動食を提供することを主な目的とする。 The main object of the present invention is to provide a liquid nutritional food composition containing various nutrients in a balanced manner, particularly a high protein-containing liquid food containing a large amount of potassium, calcium or magnesium.
本発明者らは、上記課題を解決すべく鋭意検討した結果、ミセルカゼイン類を８５〜９５重量％及びホエータンパク類を５〜１５重量％含有する乳タンパクを用いることにより、各種栄養素をバランスよく配合した液状栄養食品組成物を提供できることを見出し、本発明を完成した。特に、上記乳タンパクを用いることにより、カリウム、カルシウムまたはマグネシウム含量が多い流動食を提供することが可能となった。 As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that various nutrients are well balanced by using milk protein containing 85 to 95% by weight of micellar casein and 5 to 15% by weight of whey protein. It discovered that the liquid nutritional food composition which mix | blended was able to be provided, and completed this invention. In particular, by using the milk protein, it has become possible to provide a liquid food having a high potassium, calcium or magnesium content.
本発明として、例えば以下の液状栄養食品組成物を挙げることができる。
（１）ミセルカゼイン類を８５〜９５重量％及びホエータンパク類を５〜１５重量％含有する乳タンパクを８〜１５ｇ／１００ｍｌ含有することを特徴とする、液状栄養食品組成物。
（２）ミセルカゼイン類を８８〜９２重量％及びホエータンパク類を８〜１２重量％含有する乳タンパクである、上記（１）記載の液状栄養食品組成物。
（３）乳タンパクを１０〜１２ｇ／１００ｍｌ含有する、上記（１）または（２）記載の液状栄養食品組成物。
（４）カリウムとカルシウムを合わせて５００〜８００ｍｇ／１００ｍｌ含有することを特徴する、上記（１）〜（３）のいずれかに記載の液状栄養食品組成物。
（５）カリウムとカルシウムを合わせて５００〜７００ｍｇ／１００ｍｌ含有することを特徴とする、上記（４）に記載の液状栄養食品組成物。
（６）ミセルカゼイン類を８８〜９２重量％及びホエータンパク類を８〜１２重量％含有する乳タンパクを８〜１５ｇ／１００ｍｌ、炭水化物を２４〜３６ｇ／１００ｍｌ、油脂を８〜１２ｇ／１００ｍｌ含有し、かつ、ナトリウムを９６〜１８０ｍｇ／１００ｍｌ、カリウムを３２０〜６００ｍｇ／１００ｍｌ、カルシウムを２００〜３９０ｍｇ／１００ｍｌ、マグネシウムを４８〜９０ｍｇ／１００ｍｌ、塩素を９６〜１８０ｍｇ／１００ｍｌ含有する、上記（１）記載の液状栄養食品組成物。
（７）マグネシウムを８０〜２００ｍｇ／１００ｍｌ含有することを特徴する、上記（１）〜（３）のいずれかに記載の液状栄養食品組成物。
（８）マグネシウムを１００〜１５０ｍｇ／１００ｍｌ含有することを特徴する、上記（７）に記載の液状栄養食品組成物。
（９）ピロリン酸四ナトリウムを５０〜２００ｍｇ／１００ｍｌ含有する、上記（１）〜（８）のいずれかに記載の液状栄養食品組成物。
（１０）液状栄養食品組成物が流動食である、上記（１）〜（９）のいずれかに記載の液状栄養食品組成物。
Examples of the present invention include the following liquid nutritional food compositions.
(1) A liquid nutritional food composition comprising 8 to 15 g / 100 ml of milk protein containing 85 to 95% by weight of micellar caseins and 5 to 15% by weight of whey proteins.
(2) The liquid nutritional food composition according to the above (1), which is a milk protein containing 88 to 92% by weight of micellar caseins and 8 to 12% by weight of whey proteins.
(3) The liquid nutritional food composition according to (1) or (2) above, containing 10-12 g / 100 ml of milk protein.
(4) The liquid nutritional food composition according to any one of (1) to (3) above, wherein the composition contains 500 to 800 mg / 100 ml of potassium and calcium.
(5) The liquid nutritional food composition according to (4) above, which contains 500 to 700 mg / 100 ml of potassium and calcium.
(6) Contains 8 to 15 g / 100 ml of milk protein containing 88 to 92% by weight of micellar casein and 8 to 12% by weight of whey protein, 24 to 36 g / 100 ml of carbohydrates, and 8 to 12 g / 100 ml of fats and oils. And (96) -180 mg / 100 ml of sodium, 320-600 mg / 100 ml of potassium, 200-390 mg / 100 ml of calcium, 48-90 mg / 100 ml of magnesium, and 96-180 mg / 100 ml of chlorine Liquid nutritional food composition.
(7) The liquid nutritional food composition according to any one of (1) to (3) above, which contains 80 to 200 mg / 100 ml of magnesium.
(8) The liquid nutritional food composition according to (7) above, containing 100 to 150 mg / 100 ml of magnesium.
(9) The liquid nutritional food composition according to any one of (1) to (8), wherein tetrasodium pyrophosphate is contained in an amount of 50 to 200 mg / 100 ml.
(10) The liquid nutritional food composition according to any one of (1) to (9), wherein the liquid nutritional food composition is a liquid food.
以下に、本発明を詳述する。 The present invention is described in detail below.
本発明に係る「ミセルカゼイン類」は、乳中に含まれるミセル状のカゼインを変性させることなく抽出、加工することにより得られるものである。 The “micellar caseins” according to the present invention are obtained by extracting and processing micellar casein contained in milk without denaturation.
本発明に係る「ホエータンパク類」は、乳中に含まれるカゼイン以外のタンパク質を意味し、β−Ｌｇ（ラクトグロブリン）やα−Ｌａ（ラクトアルブミン）などに代表されるホエータンパク質が含まれる。 The “whey proteins” according to the present invention means proteins other than casein contained in milk, and includes whey proteins typified by β-Lg (lactoglobulin) and α-La (lactalbumin).
本発明に係る「乳タンパク」は、牛乳由来のミセルカゼイン類及びホエータンパク類を主成分としたタンパク質であり、例えば、ミセルカゼイン類を８５〜９５重量％及びホエータンパク類を５〜１５重量％含んでいる乳タンパクを挙げることができる。 The “milk protein” according to the present invention is a protein mainly composed of milk-derived micellar caseins and whey proteins, for example, 85 to 95% by weight of micellar caseins and 5 to 15% by weight of whey proteins. Mention may be made of milk proteins.
また、好ましいものとしては、ミセルカゼイン類を８８〜９２重量％及びホエータンパク類を８〜１２重量％含んでいる乳タンパクを挙げることができる。 Preferable examples include milk proteins containing 88 to 92% by weight of micellar caseins and 8 to 12% by weight of whey proteins.
本発明に係る「カリウム」、「カルシウム」は、単体、酸化物、水酸化物、無機酸塩、有機酸塩、等のいかなる形態で存在していてもよく、具体的には、水酸化カリウム、塩化カリウム、クエン酸一カリウム、クエン酸三カリウム、リン酸三カリウム、リン酸二水素カリウム、リン酸水素二カリウム、グルコン酸カリウム、グルタミン酸カリウム、酒石酸水素カリウム、炭酸カリウム、ピロリン酸四カリウム、ポリリン酸カリウム、メタリン酸カリウム、硫酸アルミニウムカリウム、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、グルコン酸カルシウム、クエン酸カルシウム、塩化カルシウム、アスコルビン酸カルシウム、グリセロリン酸カルシウム、グルタミン酸カルシウム、ケイ酸カルシウム、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、パントテン酸カルシウム、ピロリン酸二水素カルシウム、プロピオン酸カルシウム、硫酸カルシウム等を挙げることができる。 The “potassium” and “calcium” according to the present invention may exist in any form such as simple substance, oxide, hydroxide, inorganic acid salt, organic acid salt, etc., specifically, potassium hydroxide , Potassium chloride, monopotassium citrate, tripotassium citrate, tripotassium phosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, potassium gluconate, potassium glutamate, potassium hydrogen tartrate, potassium carbonate, tetrapotassium pyrophosphate, Potassium polyphosphate, potassium metaphosphate, potassium aluminum sulfate, tricalcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, calcium gluconate, calcium citrate, calcium chloride, calcium ascorbate, calcium glycerophosphate, calcium glutamate, Calcium silicate, calcium hydroxide Beam, calcium stearate, calcium stearoyl lactate, calcium carbonate, calcium lactate, calcium pantothenate, dihydrogen pyrophosphate, calcium propionate, and calcium sulfate.
本発明に係る「マグネシウム」は、単体、酸化物、水酸化物、無機酸塩、有機酸塩、等のいかなる形態で存在していてもよく、具体的には、酸化マグネシウム、水酸化マグネシウム、炭酸マグネシウム、塩化マグネシウム、硫酸マグネシウム、リン酸マグネシウム、クエン酸三カリウム等を挙げることができる。 The “magnesium” according to the present invention may exist in any form such as a simple substance, an oxide, a hydroxide, an inorganic acid salt, an organic acid salt, etc., specifically, magnesium oxide, magnesium hydroxide, Examples thereof include magnesium carbonate, magnesium chloride, magnesium sulfate, magnesium phosphate, and tripotassium citrate.
本発明に係る「液状栄養食品組成物」は、タンパク質、炭水化物、脂質、ビタミン、ミネラルの全部又は一部を含有する、ヒトへの栄養補給を目的とした液状の食品組成物であり、例えば、流動食、液状の医療食、液状の経腸栄養剤、液状の栄養補給食品、液状の健康食品、液状の機能性食品を挙げることができる。 The “liquid nutritional food composition” according to the present invention is a liquid food composition intended for nutritional supplementation for humans, which contains all or part of proteins, carbohydrates, lipids, vitamins, and minerals. Examples include liquid foods, liquid medical foods, liquid enteral nutrients, liquid nutritional supplements, liquid health foods, and liquid functional foods.
本発明に係る液状栄養食品組成物は、重体患者や消化器疾患患者の栄養補給源として有用であるばかりでなく、乳幼児や高齢者の栄養補給源としても有用である。また、本発明に係る液状栄養食品組成物は、従来の流動食に比べて、各種栄養素をバランスよく、かつ、効率的に摂取することができることから、入院患者の食事時間の削減や摂取行為にかかる負担軽減が図られるとともに、医療関係者にとっても、入院患者に対する流動食選定の労力や食事指導や食事時間にかかる負担軽減が達成されることにより、労働効率の向上が期待される。 The liquid nutritional food composition according to the present invention is useful not only as a nutritional supplement source for heavy patients and patients with digestive disorders, but also as a nutritional supplement source for infants and the elderly. In addition, the liquid nutritional food composition according to the present invention is capable of ingesting various nutrients in a balanced and efficient manner compared to conventional liquid foods. In addition to the reduction of such burdens, medical personnel are also expected to improve labor efficiency by achieving the burden of selecting liquid food for inpatients and reducing the burden on meal guidance and meal time.
本発明に係る液状栄養食品組成物は、一般に知られた方法により製造することができるが、例えば、後述する実施例１または２記載の方法によっても製造することができる。 The liquid nutritional food composition according to the present invention can be produced by a generally known method, but can also be produced, for example, by the method described in Example 1 or 2 described later.
本発明に係る液状栄養食品組成物に配合する乳タンパクは、ミセルカゼイン類を８５〜９５重量％及びホエータンパク類を５〜１５重量％含んでいる乳タンパクであればよく、ミセルカゼイン類を８８〜９２重量％及びホエータンパク類を８〜１２重量％含んでいる乳タンパクが好ましい。 The milk protein blended in the liquid nutritional food composition according to the present invention may be any milk protein containing 85 to 95% by weight of micellar caseins and 5 to 15% by weight of whey proteins. Milk proteins containing ˜92% by weight and 8-12% by weight of whey proteins are preferred.
具体例としては、ミセルカゼイン類が約９０重量％及びホエータンパク類が約１０重量％からなる乳タンパクを約８０重量％含有する乳タンパク素材（ＦｒｉｅｓｌａｎｄＣａｍｐｉｎａ社製、商品名「Ｒｅｆｉｔ ＭＣＩ ８０」）を挙げることができる。 As a specific example, a milk protein material (produced by Friesland Campina, trade name “Refit MCI 80”) containing about 80% by weight of milk protein consisting of about 90% by weight of micellar caseins and about 10% by weight of whey proteins. Can be mentioned.
本発明にかかる液状栄養食品組成物に含まれるカリウムおよびカルシウムを合わせた含量としては、５００〜８００ｍｇ／１００ｍｌが好ましく、５００〜７００ｍｇ／１００ｍｌがより好ましい。 The combined content of potassium and calcium contained in the liquid nutritional food composition according to the present invention is preferably 500 to 800 mg / 100 ml, and more preferably 500 to 700 mg / 100 ml.
本発明にかかる液状栄養食品組成物に含まれるマグネシウム含量としては、８０〜２００ｍｇ／１００ｍｌが好ましく、１００〜１５０ｍｇ／１００ｍｌがより好ましい。 The magnesium content contained in the liquid nutritional food composition according to the present invention is preferably 80 to 200 mg / 100 ml, more preferably 100 to 150 mg / 100 ml.
さらに、本発明にかかる液状栄養食品組成物は、ピロリン酸四ナトリウムを含むことができ、５０〜２００ｍｇ含有するものが好ましい。
Furthermore, the liquid nutritional food composition according to the present invention can contain tetrasodium pyrophosphate and preferably contains 50 to 200 mg.
次に実施例および試験例を示し、本発明をさらに具体的に説明する。なお、以下の実施例は、あくまで本発明の中に含まれる具体例をいくつか示したものに過ぎず、本発明は以下の実施例に限定されるものではない。
実施例１
乳タンパクとして、ミセルカゼイン類が約９０重量％及びホエータンパク類が約１０重量％からなる乳タンパクを約８０重量％含有する乳タンパク素材（ＦｒｉｅｓｌａｎｄＣａｍｐｉｎａ社製、商品名「Ｒｅｆｉｔ ＭＣＩ ８０」）を撹拌機（新東科学社製、「スリーワンモーターＢＬ６００」）を用いて５０℃の純水に溶解し、完全に分散するまで湯浴で液温を５０℃に保持しながら撹拌した。引き続き、炭水化物、油脂、乳化剤を順次添加した。
Next, examples and test examples will be shown to describe the present invention more specifically. In addition, the following examples are only some specific examples included in the present invention, and the present invention is not limited to the following examples.
Example 1
As a milk protein, a milk protein material (product name “Refit MCI 80” manufactured by Friesland Campina) containing about 80% by weight of milk protein comprising about 90% by weight of micellar casein and about 10% by weight of whey protein is stirred. It was dissolved in pure water at 50 ° C. using a machine (manufactured by Shinto Kagaku Co., Ltd., “Three-One Motor BL600”), and stirred while maintaining the liquid temperature at 50 ° C. in a hot water bath until completely dispersed. Subsequently, carbohydrate, fat and emulsifier were sequentially added.
溶液を撹拌しながら６０℃に加温し１０分間保持した。溶液をホモミキサー（特殊機化社製、「Ｔ．Ｋ．ホモミクサーＭＡＲＫＩＩ）により９，０００ｒｐｍで２分間プレホモジナイズした。溶液を２０℃に冷却し、１０％水酸化カリウムを用いて溶液のｐＨを７．４に調整した。純水を加え所定の重量に調整した。溶液に所定量の炭酸マグネシウムを撹拌しながら添加した。溶液を６５℃に加温し、ホモジナイザー（日本ＡＰＶ社製、「ＡＰＶ−１０００」）により１段目２００ｂａｒ、２段目５０ｂａｒ、次に１段目６００ｂａｒ、２段目５０ｂａｒで均質化した。溶液１００ｇをレトルトパウチに移し、レトルト加熱殺菌装置（日阪製作所社製、「ＧＰＳ−４０ＲＴＧＮ−ＦＡＭ」）でレトルトパウチを回転させながら、１２０℃で２０分間レトルト加熱し、本発明の液状栄養食品組成物を得た。
比較例１
乳タンパクとして、ミセルカゼイン類が約８０重量％及びホエータンパク類が約２０重量％からなる乳タンパクを約８０重量％含有する乳タンパク素材（ＦｒｉｅｓｌａｎｄＣａｍｐｉｎａ社製、商品名「Ｒｅｆｉｔ ＭＰＣ ８０」）を用いたこと以外は、実施例１と同様の方法により、比較用の液状栄養食品組成物を製造した。
The solution was warmed to 60 ° C. with stirring and held for 10 minutes. The solution was pre-homogenized for 2 minutes at 9,000 rpm using a homomixer (manufactured by Tokushu Kika Co., Ltd., “TK. Homomixer MARK II). The water was adjusted to a predetermined weight by adding pure water, a predetermined amount of magnesium carbonate was added to the solution with stirring, the solution was heated to 65 ° C., and the homogenizer (manufactured by Japan APV, “APV -1000 ") for the first stage 200 bar, the second stage 50 bar, then the first stage 600 bar and the second stage 50 bar. 100 g of the solution was transferred to a retort pouch and retort-heated at 120 ° C. for 20 minutes while rotating the retort pouch with a retort heat sterilizer (“GPS-40RTGN-FAM” manufactured by Nisaka Manufacturing Co., Ltd.). A composition was obtained.
Comparative Example 1
As milk protein, a milk protein material (product name “Refit MPC 80” manufactured by Friesland Campina) containing about 80% by weight of milk protein comprising about 80% by weight of micellar casein and about 20% by weight of whey protein is used. A comparative liquid nutritional food composition was produced in the same manner as in Example 1 except that it was.
実施例１及び比較例１の液状栄養食品組成物は、タンパク質を１０．０ｇ／１００ｍｌ、炭水化物を３０．０ｇ／１００ｍｌ、油脂を１０．０ｇ／１００ｍｌ含んでおり、エネルギーは２５０ｋｃａｌ／１００ｍｌである。 The liquid nutritional food compositions of Example 1 and Comparative Example 1 contain 10.0 g / 100 ml of protein, 30.0 g / 100 ml of carbohydrate, 10.0 g / 100 ml of fat and oil, and the energy is 250 kcal / 100 ml.
実施例１及び比較例１における各原材料の配合量は表２に示す通りである。 The amount of each raw material in Example 1 and Comparative Example 1 is as shown in Table 2.
試験例１ 粘度測定
実施例１および比較例１で製造した液状栄養食品組成物のレトルト前後における粘度と４０℃の恒温器で７日間保存した後の粘度を測定した。粘度は、東機産業株式会社「ＴＶＢ２２形粘度計」を使用し、Ｎｏ．２５ Ｈ２ローターにより２０℃で測定した。その測定結果をそれぞれ表３、表４に示す。
Test Example 1 Viscosity Measurement The viscosity before and after retorting of the liquid nutritional food composition produced in Example 1 and Comparative Example 1 and the viscosity after storage for 7 days in a 40 ° C. thermostat were measured. For the viscosity, Toki Sangyo Co., Ltd. “TVB22 type viscometer” was used. Measurements were made at 20 ° C. with a 25 H2 rotor. The measurement results are shown in Table 3 and Table 4, respectively.
表３に示す通り、ミセルカゼイン類を約９０重量％、ホエータンパク類を約１０重量％を含む乳タンパクを配合した液状栄養食品組成物は、マグネシウムを２００ｍｇ／１００ｍｌ添加しても、レトルト直後および７日間保存後の液状栄養食品組成物の粘度は概ね１００ｍＰａ・ｓ以下という低粘度であった。 As shown in Table 3, the liquid nutritional food composition containing about 90% by weight of micellar casein and about 10% by weight of whey protein can be used immediately after retort, even if magnesium is added at 200 mg / 100 ml. The viscosity of the liquid nutritional food composition after storage for 7 days was as low as about 100 mPa · s or less.
一方、表４に示す通り、ミセルカゼイン類を約８０重量％、ホエータンパク類を約２０重量％を含む乳タンパクを配合した液状栄養食品組成物は、マグネシウムを８０ｍｇ／１００ｍｌ以上添加すると、レトルト直後および７日間保存後の液状栄養食品組成物の粘度は１５００ｍＰａ・ｓ以上という高粘度となり、液状栄養食品組成物としては不適であった。
実施例２
５０℃に加温した純水を撹拌機（新東科学社製、「スリーワンモーターＢＬ６００」）で撹拌しながら、ミネラル類を加え、溶解した。この後の操作は、湯浴にて加温しながら溶液の温度を保ち、撹拌を継続しながら行った。
On the other hand, as shown in Table 4, the liquid nutritional food composition containing about 80% by weight of micellar casein and about 20% by weight of whey protein was added immediately after retort when magnesium was added at 80mg / 100ml or more. The viscosity of the liquid nutritional food composition after storage for 7 days was as high as 1500 mPa · s or more, which was unsuitable as a liquid nutritional food composition.
Example 2
Minerals were added and dissolved while stirring pure water heated to 50 ° C. with a stirrer (“Three-One Motor BL600” manufactured by Shinto Kagaku Co., Ltd.). The subsequent operation was performed while maintaining the temperature of the solution while heating in a hot water bath and continuing stirring.
乳タンパクとして、ミセルカゼイン類が約９０重量％及びホエータンパク類が約１０重量％からなる乳タンパクを約８０重量％含有する乳タンパク素材（ＦｒｉｅｓｌａｎｄＣａｍｐｉｎａ社製、商品名「Ｒｅｆｉｔ ＭＣＩ ８０」）を用いた。少しずつ乳タンパクを加え、撹拌速度を５００〜７００ｒｐｍに上げ、乳タンパクが完全に分散するまで撹拌した。その後、少しずつ糖類を加え、溶解した。１．５分後、予め加温しておいた油脂を加え、容器にアルミホイルを被せて、溶液を撹拌しながら６０℃まで加温し、１０分間保持した。 As milk protein, a milk protein material (product name “Refit MCI 80” manufactured by Friesland Campina) containing about 80% by weight of milk protein comprising about 90% by weight of micellar casein and about 10% by weight of whey protein is used. It was. Milk protein was added little by little, the stirring speed was increased to 500 to 700 rpm, and stirring was performed until the milk protein was completely dispersed. Thereafter, saccharide was added little by little and dissolved. After 1.5 minutes, preheated fats and oils were added, the container was covered with aluminum foil, and the solution was heated to 60 ° C. with stirring and held for 10 minutes.
その後、溶液をホモミキサー（特殊機化社製、「Ｔ．Ｋ．ホモミクサーＭＡＲＫＩＩ」）により９，０００ｒｐｍで２分間プレホモジナイズした。溶液を２０℃に冷却し、１０％水酸化カリウムを用いて溶液のｐＨを７．４に調整した。蒸留水を加え所定の重量に調整した。溶液を６５℃に加温し、ホモジナイザー（日本ＡＰＶ社製、「ＡＰＶ−１０００」）により１段目２００ｂａｒ、２段目５０ｂａｒ、次に１段目６００ｂａｒ、２段目５０ｂａｒで均質化した。溶液１００ｇをレトルトパウチに移し、レトルト加熱殺菌装置（日阪製作所社製、「ＧＰＳ−４０ＲＴＧＮ−ＦＡＭ」）でレトルトパウチを回転させながら、１２０℃で２０分間レトルト加熱し、表５に示す各原材料の配合量を有する、本発明の液状栄養食品組成物を得た。
比較例２
乳タンパクとして、ミセルカゼイン類が約８０重量％及びホエータンパク類が約２０重量％からなる乳タンパクを約８０重量％含有する乳タンパク素材（Ｆｒｉｅｓｌａｎｄ Ｃａｍｐｉｎａ社製、商品「Ｒｅｆｉｔ ＭＰＣ ８０」）を用いたこと以外は、実施例２と同様の方法により比較用の液状栄養食品組成物を製造した。
Thereafter, the solution was pre-homogenized at 9,000 rpm for 2 minutes using a homomixer (manufactured by Tokushu Kika Co., Ltd., “TK homomixer MARKII”). The solution was cooled to 20 ° C. and the pH of the solution was adjusted to 7.4 using 10% potassium hydroxide. Distilled water was added to adjust to a predetermined weight. The solution was heated to 65 ° C. and homogenized with a homogenizer (“APV-1000” manufactured by Japan APV) at the first stage of 200 bar, the second stage of 50 bar, and then the first stage of 600 bar and the second stage of 50 bar. 100 g of the solution was transferred to a retort pouch and heated at 120 ° C. for 20 minutes while rotating the retort pouch with a retort heat sterilizer (“GPS-40RTGN-FAM” manufactured by Nisaka Manufacturing Co., Ltd.). The liquid nutritional food composition of this invention which has the compounding quantity of was obtained.
Comparative Example 2
As the milk protein, a milk protein material containing approximately 80% by weight of milk protein consisting of about 80% by weight of micellar casein and about 20% by weight of whey protein (produced by Friesland Campina, product “Refit MPC 80”) is used. A comparative liquid nutritional food composition was produced in the same manner as in Example 2 except that it was not.
各原材料の配合量は表５に示す通りである。
比較例３
乳タンパク素材として、カゼインナトリウムを用いたこと以外は、実施例２と同様の方法により比較用の液状栄養食品組成物を製造した。
The amount of each raw material is as shown in Table 5.
Comparative Example 3
A comparative liquid nutritional food composition was produced in the same manner as in Example 2 except that sodium caseinate was used as the milk protein material.
各原材料の配合量は表５に示す通りである。
The amount of each raw material is as shown in Table 5.
試験例２ 粘度測定
実施例２、比較例２および比較例３で製造した液状栄養食品組成物のレトルト前後における粘度と４０℃の恒温器で７日間保存した後の粘度を、試験例１と同様の方法で測定した。その測定結果を表６に示す。
Test Example 2 Viscosity Measurement The viscosity before and after retorting of the liquid nutritional food compositions produced in Example 2, Comparative Example 2 and Comparative Example 3 and the viscosity after being stored for 7 days in a 40 ° C. incubator are the same as in Test Example 1. It measured by the method of. The measurement results are shown in Table 6.
表６に示す通り、ミセルカゼイン類を約９０重量％、ホエータンパク類を約１０重量％含む乳タンパクを配合した、本発明液状栄養食品組成物は、カリウムとカルシウムを合計量で６６３ｍｇ／１００ｍｌ含有しても、レトルト直後および７日間保存後の粘度は２００ｍＰａ・ｓ以下と比較的低粘度であった。 As shown in Table 6, the liquid nutritional food composition of the present invention containing about 90% by weight of micellar casein and about 10% by weight of whey protein contains 663 mg / 100 ml of potassium and calcium in total. Even so, the viscosity immediately after retorting and after storage for 7 days was relatively low at 200 mPa · s or less.
一方、ミセルカゼイン類を約８０重量％、ホエータンパク類を約２０重量％含む乳タンパクを配合した液状栄養食品組成物およびカゼインナトリウムを乳タンパク素材として配合した、比較例の液状栄養食品組成物は、カリウムとカルシウムをそれぞれ合計量で６８８ｍｇ／１００ｍｌ、５２０ｍｇ／１００ｍｌ添加すると、高粘度であるか、凝集して離水したため粘度の測定不能となり、液状栄養食品組成物としては不適であった。
実施例３
実施例２と同様の方法により、表７に示す各原材料の配合量を有する、本発明液状栄養食品組成物を製造した。
比較例４
実施例２と同様の方法により比較用の液状栄養食品組成物を製造した。
On the other hand, a liquid nutritional food composition containing about 80% by weight of micellar casein and about 20% by weight of whey protein and a liquid nutritional food composition of comparative example containing sodium caseinate as a milk protein material When 688 mg / 100 ml and 520 mg / 100 ml of potassium and calcium were added in a total amount, respectively, the viscosity became high or the viscosity could not be measured due to aggregation and separation of water, making it unsuitable as a liquid nutritional food composition.
Example 3
By the method similar to Example 2, this invention liquid nutritional food composition which has the compounding quantity of each raw material shown in Table 7 was manufactured.
Comparative Example 4
A comparative liquid nutritional food composition was produced in the same manner as in Example 2.
各原材料の配合量は表７に示す通りである。 The amount of each raw material is as shown in Table 7.
試験例３ 粘度測定
実施例３および比較例４で製造した各液状栄養食品組成物のレトルト前後における粘度と４０℃の恒温器で７日間保存した後の粘度を、試験例１と同様の方法で測定した。その測定結果を表８に示す。
Test Example 3 Viscosity Measurement The viscosity before and after retorting of each liquid nutritional food composition produced in Example 3 and Comparative Example 4 and the viscosity after being stored for 7 days in a 40 ° C. incubator were measured in the same manner as in Test Example 1. It was measured. The measurement results are shown in Table 8.
表８に示す通り、カリウムとカルシウムの合計量が８００ｍｇ／１０ｍｌ以下である本発明液状栄養食品組成物は、粘度がほぼ２００ｍＰａ・ｓ以下と比較的低粘度であった。 As shown in Table 8, the liquid nutritional food composition of the present invention in which the total amount of potassium and calcium was 800 mg / 10 ml or less had a relatively low viscosity of about 200 mPa · s or less.
一方、カリウムとカルシウムの合計量が１０００ｍｇ／１０ｍｌである液状栄養食品組成物は、凝集して液状栄養食品組成物としては不適であった。
実施例４
実施例２と同様の方法により、ナトリウムとして、クエン酸三ナトリウム由来のナトリウムのみを含有する本発明液状栄養食品組成物を製造した。
On the other hand, the liquid nutritional food composition having a total amount of potassium and calcium of 1000 mg / 10 ml aggregates and is unsuitable as a liquid nutritional food composition.
Example 4
In the same manner as in Example 2, the liquid nutritional food composition of the present invention containing only sodium derived from trisodium citrate as sodium was produced.
各原材料の配合量は表９に示す通りである。
実施例５
実施例２と同様の方法により、ナトリウムとして、クエン酸三ナトリウムおよび０．１％ピロリン酸四ナトリウム由来のナトリウムを含有する本発明液状栄養食品組成物を製造した。
The amount of each raw material is as shown in Table 9.
Example 5
The liquid nutritional food composition of the present invention containing trisodium citrate and sodium derived from 0.1% tetrasodium pyrophosphate as sodium was produced in the same manner as in Example 2.
各原材料の配合量は表９に示す通りである。
実施例６
実施例２と同様の方法により、ナトリウムとして、クエン酸三ナトリウムおよび０．２％ピロリン酸四ナトリウム由来のナトリウムを含有する本発明液状栄養食品組成物を製造した。
The amount of each raw material is as shown in Table 9.
Example 6
The liquid nutritional food composition of the present invention containing sodium from trisodium citrate and 0.2% tetrasodium pyrophosphate as sodium was produced in the same manner as in Example 2.
各原材料の配合量は表９に示す通りである。
The amount of each raw material is as shown in Table 9.
試験例４ 粘度測定
実施例４〜６で製造した各液状栄養食品組成物のレトルト前後における粘度と４０℃の恒温器で７日間保存した後の粘度を、試験例１と同様の方法で測定した。その測定結果を表１０に示す。
Test Example 4 Viscosity Measurement The viscosity before and after retorting of each liquid nutritional food composition produced in Examples 4 to 6 and the viscosity after being stored for 7 days in a 40 ° C. thermostat were measured in the same manner as in Test Example 1. . The measurement results are shown in Table 10.
以上に示したように、ミセルカゼイン類を８５〜９５重量％及びホエータンパク類を５〜１５重量％含有する乳タンパクを用いた液状栄養食品組成物は、市販の流動食に比べてより多くのマグネシウム、カリウムまたはカルシウムを配合することが可能であり、各種栄養素をバランスよく配合した液状栄養食品組成物、特に、タンパク質とミネラルが多く含まれる流動食として非常に有用である。 As described above, the liquid nutritional food composition using the milk protein containing 85 to 95% by weight of micellar casein and 5 to 15% by weight of whey protein is more in comparison with the commercially available liquid food. Magnesium, potassium or calcium can be blended, and it is very useful as a liquid nutritional food composition blended with various nutrients in a balanced manner, particularly as a liquid food containing a large amount of protein and mineral.
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| AU2016255966B2 (en) * | 2015-10-01 | 2020-04-16 | Frieslandcampina Nederland B.V. | Liquid nutritional composition comprising micellar casein and hydrolysed whey protein |
| BR112018010659B1 (en) * | 2015-12-18 | 2022-06-14 | Société des Produits Nestlé S.A. | THERMALLY STERILIZED COMPOSITION, ITS PROCESS FOR ITS PREPARATION, AND USES OF WHEY PROTEIN. |
| WO2017211856A1 (en) * | 2016-06-10 | 2017-12-14 | Nestec S.A. | Heat sterilized high protein enteral compositions with whey protein which comprises whey protein micelles and a source of casein |
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| JP3393946B2 (en) * | 1995-01-19 | 2003-04-07 | テルモ株式会社 | Liquid nutritional foods and high calorie nutritional supplements |
| JP3494495B2 (en) * | 1995-01-23 | 2004-02-09 | テルモ株式会社 | Powdery nutritional food stabilizer, high calorie liquid food and method for producing high calorie liquid food |
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| JP3445087B2 (en) * | 1997-01-28 | 2003-09-08 | 森永乳業株式会社 | Liquid liquid food and sterile high calorie liquid food |
| JPH11346713A (en) * | 1998-06-08 | 1999-12-21 | Eiji Okuda | Production of concentrated nutritive fluid food |
| JP4620819B2 (en) * | 1999-08-25 | 2011-01-26 | 味の素株式会社 | High calorie high protein liquid food |
| AR042491A1 (en) * | 2002-12-17 | 2005-06-22 | Nestec Sa | NUTRITIONAL FORMULA ACIDIFIED |
| JP4993589B2 (en) * | 2007-03-30 | 2012-08-08 | テルモ株式会社 | Liquid nutrition composition containing whey peptide |
| JP2009131184A (en) * | 2007-11-29 | 2009-06-18 | Terumo Corp | Peptide nutritious composition |
| CN101938911B (en) * | 2007-12-05 | 2014-07-02 | 荷兰纽迪希亚公司 | Protein-dense micellar casein-based liquid enteral nutritional composition |
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