JP6556678B2 - Viscous nutritional composition - Google Patents

Description

  The present invention relates to a viscous nutritional composition. More particularly, the present invention relates to a nutritional composition having flow characteristics that are favorable for controlling the rate of administration.

  Low-viscosity liquid liquid food is known to cause gastroesophageal reflux in the gastrostomy tube administration method that is directly administered to the stomach. As a countermeasure, the liquid viscosity of 4000 to 20,000 mPa · s (12 rpm) A method of administering a semi-solid liquid food in a short time is often performed. As such administration methods have been attempted, the number of cases in which symptoms are actually improved has increased, and the idea that it is physiologically undesirable to administer liquid directly to the stomach has also been recognized.

  On the other hand, when using a semi-solid liquid food with such a high viscosity, it is not possible to use the natural dropping method, which is a conventional technique, and to administer it by a complicated and powerful operation such as injection using a syringe. Is necessary, and the burden on nurses and caregivers is a problem.

  In PEG (percutaneous endoscopic gastrostomy), which is one of the enteral nutrition methods, an administration rate of 100 to 200 ml / hr is desirable from the viewpoint of preventing diarrhea and reflux of liquid food. For this reason, although the technique of pushing in the liquid food of extremely high viscosity manually is also used, since there is no method defined by the guideline etc., the possibility of the risk of a medical accident etc. has been pointed out.

  Therefore, a liquid diet with a more physiologically favorable viscosity is required as compared with a liquid diet that can be used in the natural fall administration that is a mature technique and has a very low viscosity.

  However, the occurrence of diarrhea is a problem when tube feeding is used for concentrated liquid foods. Factors causing diarrhea include administration rate, osmotic pressure, bacterial contamination, composition, and the like. It is said that even when a liquid food with high osmotic pressure is administered, the occurrence of diarrhea can be prevented by adjusting the administration rate (Non-patent Document 1). Thus, the management of the administration rate plays an important role in maintaining the QOL of patients taking liquid food.

  In Non-Patent Document 1, there is a description that it is necessary to select one containing dietary fiber because the incidence of diarrhea is high at 400 ml / 1 hour, which is faster than the standard speed. This is a description assuming tube administration faster than the standard rate. Moreover, it is the addition of dietary fiber intended to reduce the incidence of diarrhea, and is a description unrelated to changes in the flow characteristics of nutrients. Furthermore, the description of Non-Patent Document 1 does not specifically describe what kind of dietary fiber should be added.

Regarding a semi-solidifying agent for enteral nutrition used for gastrostomy patients, JP 2010-065013 (Patent Document 1) is characterized by containing kappa carrageenan in which a part of the molecule is replaced with iota carrageenan. A semi-solidifying agent for enteral nutrients used for gastrostomy patients is described. In this document, the definition of “semi-solid” is as follows: “In this specification, semi-solid is a gel-like state in a stationary state, but it changes into a uniform paste state when deformed or applied. There is a description. The semi-solid enteral nutrient described in this document is filled with 25 ml of a semi-solid enteral nutrient in a 50 ml syringe with an inner diameter of 30 mm, connected to a tube with an inner diameter of 4 mm and a length of 300 mm, and 5 mm / It is described that the stress when the tube is pushed into the tube at a speed of 2 seconds is 20000 N / m ² or less.

  Japanese Patent Application Laid-Open No. 2007-295877 (Patent Document 2) describes a milk protein-containing gel-like nutritional composition containing a gelling agent and a polyvalent metal salt and heat-sterilized.

  Japanese Patent Application Laid-Open No. 2004-261063 (Patent Document 3) describes a milk component-containing gel food emulsifier containing a glycerol organic acid ester such as glycerol citrate fatty acid ester. In addition, this document includes a milk component-containing gel food such as milk pudding, which includes a step of adding an emulsifier before the heat sterilization step, performing heat sterilization, and then solidifying the milk component-containing gel food by slow cooling. The manufacturing method is described.

  Japanese Patent Application Laid-Open No. 2007-289164 (Patent Document 4), as a liquid food manufacturing method, manufactures a preparation liquid having a predetermined viscosity in which a thickener is uniformly dispersed, and heat sterilizes to have a predetermined viscosity. A method for producing a liquid food is described. In this document, tamarind gum is mainly used as a thickener.

  Japanese Patent Application Laid-Open No. 2000-262239 (Patent Document 5) describes a liquid seasoning using alpha starch, thickening polysaccharides and insoluble plant fibers, and a method for producing the same. According to the document, a liquid obtained by heat sterilizing these and the base at 80 to 95 ° C. for 3 to 90 minutes has a viscosity close to Newtonian fluid (claims 1 and 3, paragraph [0010]). . In the paragraph [0017], by using a combination of coarse granular alpha starch and porous and insoluble plant fiber, unlike ordinary chemical starch, a seasoning having a viscosity close to Newtonian fluid is produced without the appearance of pasty viscosity. There is a description that the fee was obtained. In other words, alpha starch is an essential component of the seasoning described in this document. In the examples, there is a description that a liquid with little spinnability was obtained. The numerical properties and objective indices regarding the Newtonian fluidity of the disclosed seasoning are not described in this document.

  However, none of these Patent Documents 1 to 5 describes or suggests flow characteristics preferable for administration of the administration rate.

For example, rapeseed oil (about 10 ² to 10 ³ mPa · s), gum syrup (about 10 ² to 10 ³ mPa · s), and syrup (about 10 ⁵ to 10 ⁶ mPa · s) are examples of foods that exhibit Newtonian fluidity. ), Foods in a solution state such as glucose syrup (about 10 ⁵ to 10 ⁶ mPa · s), and dispersed liquid foods having a low concentration of dispersed phase such as milk (about 0 to 10 mPa · s) are known ( In addition, all the said viscosities are measured on the conditions of shear rate 1-50 s < ^-1 >, 20 degreeC. However, many liquid foods exhibit non-Newtonian fluid behavior. For example, it is known that dessert gel exhibits pseudoplastic flow (Non-patent Document 2).

  Newtonian fluids are known to have a constant viscosity regardless of shear rate. On the other hand, the non-Newtonian fluid has a high viscosity when the shear rate is low, and the viscosity decreases as the shear rate increases. That is, the viscosity of the non-Newtonian fluid is not constant and changes according to the shear rate. This phenomenon is generally called shear fluidization. When the liquid food of non-Newtonian fluid is dropped at high speed by shear fluidization, the viscosity decreases and the dose increases rapidly, so that diarrhea is likely to occur and the possibility of backflow to the esophagus increases. Conversely, when a non-Newtonian liquid food is used for PEG (percutaneous endoscopic gastrostomy), if a button-type attachment device with a bumper for intragastric fixation is used, the liquid food will flow back to the button. When hitting the prevention valve, the speed decreases rapidly, and the viscosity increases rapidly. Therefore, the flow of the liquid food inside the instrument is deteriorated, resulting in inconvenience. In addition, when the remaining amount of administration decreased, the flow rate also decreased, and there were problems such as not dropping.

JP2010-065013 JP2007-295877 JP2004-261063 JP2007-289164 JP2000-262239

Japan Liquid Food Association, [online], [March 9, 2011 search], How to use liquid food, Internet <URL: http://www.ryudoshoku.org/tukaikata_1p.html> Supervised by Toshiaki Nakae, “Chapter 3 Food Industry”, Rheological Engineering and its Applied Technology, Fuji Techno System, 450-2001

  The object of the present invention is to provide a nutritional composition having low shear fluidization properties. That is, an object of the present invention is to provide a composition having a flow characteristic closer to Newtonian fluid, in which the viscosity does not easily decrease even when the shear rate is increased.

  The inventors of the present invention solve the above-mentioned problems by making the nutritional composition a rich nutritional composition, making it an emulsified state, and adding an auxiliary agent that imparts viscosity but does not impart shear fluidization characteristics. did.

  Although a nutritional composition having a rich nutritional composition itself has a certain degree of viscosity, it has characteristics that are more similar to Newtonian fluids when it is emulsified by homogenization or the like. However, a sufficient viscosity as a nutritional composition for enteral nutrients used for gastrostomy patients cannot be obtained only by enriching the nutritional composition. Therefore, the present inventor combined the above-mentioned rich nutritional composition with an auxiliary agent that imparts viscosity but does not impart shear fluidization characteristics, and heat-treats the nutritional composition while maintaining characteristics close to Newtonian fluid. Thus, the present inventors have found that a composition suitable as an enteral nutrient can be obtained and the present invention has been completed.

  That is, the present invention provides an auxiliary agent that imparts viscosity but does not impart shear fluidization characteristics, and has a water absorbing action, thereby reducing the amount of free water in the composition. It was possible to reduce the amount of substances (thickeners and the like) that impart the necessary shear fluidization characteristics. Alternatively, although the above-mentioned auxiliary agent imparts viscosity to the aqueous solution, it is possible to increase the viscosity of the nutritional composition while maintaining the properties close to Newtonian fluid by using those having properties closer to Newtonian fluid. . As a result, shear fluidization characteristics (also referred to as pseudoplastic fluidity) due to thickeners and the like contained in the composition can be suppressed, so that a nutritional composition having low shear fluidization characteristics can be provided. It has become possible. It is also possible to adjust the viscosity of the composition after the heat treatment by adjusting the homogenous treatment pressure.

  That is, the present invention is as follows.

[1] The measurement results of shear stress and shear rate at any two or more points in the shear rate range of the shear rate of 0.1 / s to 1000 / s are expressed by the following viscosity equation P = μD ⁿ
(Where P shear stress (Pa), D shear rate (1 / s), μ represents non-Newtonian viscosity coefficient, and n represents non-Newtonian viscosity index)
N is 0.3 to 1.0, and the viscosity (25 ° C.) at a shear rate of 10 / s is 150 mPa · s or more. A nutritional composition having fluidizing properties, comprising an auxiliary that is not applied.

[2] The measurement results of shear stress and shear rate at any two points in the shear rate range of the shear rate of 0.1 / s to 100 / s or higher are expressed as the following viscosity equation P = μD ⁿ
(Where P shear stress (Pa), D shear rate (1 / s), μ represents non-Newtonian viscosity coefficient, and n represents non-Newtonian viscosity index)
The value of n is 0.4 to 0.8, and the viscosity (25 ° C.) at a shear rate of 10 / s is adjusted to 150 to 1000 mPa · s. A nutritional composition having fluidizing properties, comprising an adjuvant that does not impart odor.

[3] From the group consisting of a water-absorbing dietary fiber, a thickener that does not have a network structure in an aqueous solution, and starch that has not been pre-gelatinized, and that is an additive that imparts viscosity but does not impart shear fluidization properties The nutrition composition which has the fluidization characteristic as described in [1] or [2] selected.

[4] 0.10 to 5.00% by weight of the nutritional composition containing the adjuvant according to any one of [1] to [3] but not imparting shear fluidization characteristics, and heating The nutritional composition having fluidization characteristics according to any one of [1] to [3], which has a property of increasing viscosity by treatment.

[5] The nutritional composition having fluidization characteristics according to any one of [1] to [4], wherein the auxiliary agent that imparts viscosity but does not impart shear fluidization characteristics is a water-absorbing dietary fiber.

[6] The nutritional composition having fluidization characteristics according to any one of [3] to [5], wherein the water-absorbing dietary fiber is insoluble dietary fiber.

[7] The nutritional composition having fluidizing characteristics according to any one of [3] to [6], wherein the water-absorbing dietary fiber is an insoluble fiber of cereal bran dietary fiber.

[8] The nutritional composition having fluidization characteristics according to any one of [3] to [7], wherein the water-absorbing dietary fiber is insoluble fiber of soybean dietary fiber and / or soybean bran.

[9] The fluidization property according to any one of [1] to [4], wherein the auxiliary agent that imparts viscosity but does not impart shear fluidization property is a thickener that does not have a network structure in an aqueous solution. Nutritional composition having.

[10] thickener having no network structure in aqueous solution ι- carrageenan is λ- carrageenan, Rokasutobi chromatography gum, guar gum, psyllium seed gum, thickener selected from the group consisting of tamarind seed gum, [ [9] A nutritional composition having fluidization characteristics as described in [9].

[11] The auxiliary agent that imparts viscosity but does not impart shear fluidization properties is starch that has not been pregelatinized, and has fluidization properties according to any one of [1] to [4] Nutritional composition.

[12] The fluidization property according to any one of [1] to [11], which contains one or more of the group consisting of protein, lipid, or carbohydrate, and the composition has a specific gravity of 1.06 to 1.5. A nutritional composition.

[13] The nutritional composition having fluidization characteristics according to any one of [1] to [12], wherein the nutritional composition contains one or more of a group consisting of a thickener and an emulsifier.

[14] The viscosity of the composition is 5 to 300 mPa · s, and the viscosity of the composition is measured using a B-type viscometer at 45 to 85 ° C. and 12 rpm. The nutrition composition which has the fluidization characteristic in any one of 1]-[13].

[15] The nutritional composition having fluidization characteristics according to any one of [1] to [14], wherein the homogenization treatment is performed by adjusting the homogenization treatment pressure to 10 to 100 MPa.

[16] The viscosity of the composition is 300 to 3000 mPa · s by heat treatment and further stored at a temperature below room temperature for 1 to 90 days. Here, the viscosity of the composition is a B-type viscometer. The nutritional composition having fluidization characteristics according to any one of [1] to [15], which is measured when measured at 20 ° C. and 12 rpm.

[17] A composition that is heat-treated and further stored at a temperature of room temperature or lower for 1 to 90 days,
The measurement results of shear stress and shear rate at any two or more points in the shear rate range of the shear rate of 0.1 / s to 1000 / s are expressed by the following viscosity equation P = μD ⁿ
(Where P shear stress (Pa), D shear rate (1 / s), μ represents non-Newtonian viscosity coefficient, and n represents non-Newtonian viscosity index)
Any one of [1] to [16], wherein n is 0.3 to 1.0 and the viscosity (25 ° C.) at a shear rate of 10 / s is 150 mPa · s or more. A nutritional composition having fluidizing characteristics, comprising an auxiliary agent that imparts the viscosity described in (1) but does not impart shear fluidizing characteristics.

[18] A composition that is heat-treated and further stored at a temperature of room temperature or lower for 1 to 90 days,
The measurement results of shear stress and shear rate at any two or more points in the shear rate range from 0.1 / s to 100 / s are shown in the following viscosity equation P = μD ⁿ
(Where P shear stress (Pa), D shear rate (1 / s), μ represents non-Newtonian viscosity coefficient, and n represents non-Newtonian viscosity index)
Any one of [1] to [16], wherein n is 0.4 to 0.8 and the viscosity (25 ° C.) at a shear rate of 10 / s is 150 mPa · s or more. A nutritional composition having fluidizing characteristics, comprising an auxiliary agent that imparts the viscosity described in (1) but does not impart shear fluidizing characteristics.

[19]
i) From the group consisting of 0.10 to 5.00% by weight of a water-absorbing dietary fiber, a thickener that does not have a network structure in an aqueous solution, and starch that has not been pre-gelatinized. Providing an adjuvant that imparts a selected viscosity but does not impart shear fluidization properties;
ii) pressure treatment step for homogenization, and iii) heat treatment step,
The viscosity of the composition before heat treatment is 5 to 300 mPa · s, and the viscosity of the composition before heat treatment was measured at 45 to 85 ° C. and 12 rpm using a B-type viscometer. The viscosity of the composition after heat treatment and storage for 1 to 90 days at a temperature below room temperature is 300 to 3000 mPa · s, and 1 to 90 days depending on the heat treatment and temperature below room temperature A method for producing a viscous nutritional composition, wherein the viscosity of the composition after storage is measured using a B-type viscometer at 20 ° C. and 12 rpm.

[20]
i) From the group consisting of 0.10 to 5.00% by weight of a water-absorbing dietary fiber, a thickener that does not have a network structure in an aqueous solution, and starch that has not been pre-gelatinized. Providing an adjuvant that imparts a selected viscosity but does not impart shear fluidization properties;
ii) pressure treatment step for homogenization, and iii) heat treatment step,
The viscosity of the composition before heat treatment is 5 to 300 mPa · s, and the viscosity of the composition before heat treatment is measured at 45 to 85 ° C. and 12 rpm using a B-type viscometer. The homogenization pressure in the pressure treatment step for homogenization is 10 to 100 MPa, and the viscosity of the composition after heat treatment and storage for 1 to 90 days at a temperature below room temperature is 300 to 3000 mPa · s, and the viscosity of the composition after the heat treatment and storage at a temperature below room temperature for 1 to 90 days is that measured when measured at 20 ° C. and 12 rpm using a B-type viscometer, A method for producing a viscous nutritional composition.

[21]
i) From the group consisting of 0.10 to 5.00% by weight of a water-absorbing dietary fiber, a thickener that does not have a network structure in an aqueous solution, and starch that has not been pre-gelatinized. Providing an adjuvant that imparts a selected viscosity but does not impart shear fluidization properties;
ii) pressure treatment step for homogenization, and iii) heat treatment step,
The viscosity of the composition before the heat treatment is 5 to 300 mPa · s, and the viscosity of the composition before the heat treatment is measured at 45 to 85 ° C. and 12 rpm using a B-type viscometer. The homogenization pressure in the pressure treatment step for homogenization is 10 to 100 MPa, and the viscosity of the composition after heat treatment and storage for 1 to 90 days at a temperature below room temperature is 300 to 3000 mPa · s, where the viscosity of the composition after the heat treatment and storage at a temperature below room temperature for 1 to 90 days is measured using a B-type viscometer at 20 ° C. and 12 rpm. Is,
The measurement results of shear stress and shear rate at any two or more points in the shear rate range of the shear rate of 0.1 / s to 1000 / s are expressed by the following viscosity equation P = μD ⁿ
(Where P shear stress (Pa), D shear rate (1 / s), μ represents non-Newtonian viscosity coefficient, and n represents non-Newtonian viscosity index)
N is 0.3 to 1.0, and the viscosity (25 ° C.) at a shear rate of 10 / s is 150 mPa · s or more. A method for producing a nutritional composition having fluidization characteristics, comprising an additive that is not applied.

[22]
i) From the group consisting of 0.10 to 5.00% by weight of a water-absorbing dietary fiber, a thickener that does not have a network structure in an aqueous solution, and starch that has not been pre-gelatinized. Providing an adjuvant that imparts a selected viscosity but does not impart shear fluidization properties;
ii) pressure treatment step for homogenization, and iii) heat treatment step,
The viscosity of the composition before the heat treatment is 5 to 300 mPa · s, and the viscosity of the composition before the heat treatment is measured at 45 to 85 ° C. and 12 rpm using a B-type viscometer. The homogenization pressure in the pressure treatment step for homogenization is 10 to 100 MPa, and the viscosity of the composition after heat treatment and storage for 1 to 90 days at a temperature below room temperature is 300 to 3000 mPa · s, where the viscosity of the composition after the heat treatment and storage at a temperature below room temperature for 1 to 90 days is measured using a B-type viscometer at 20 ° C. and 12 rpm. Is,
The measurement results of shear stress and shear rate at any two or more points in the shear rate range from 0.1 / s to 100 / s are shown in the following viscosity equation P = μD ⁿ
(Where P shear stress (Pa), D shear rate (1 / s), μ represents non-Newtonian viscosity coefficient, and n represents non-Newtonian viscosity index)
A method for producing a nutritional composition having fluidization characteristics prepared such that the value of n is 0.4 to 0.8 and the viscosity (25 ° C.) at a shear rate of 10 / s is 150 to 1000 mPa · s. .

  This specification includes the contents described in the specification and / or drawings of Japanese Patent Application No. 2011-108857, which is the basis for the priority of the present application.

  By using an auxiliary agent that imparts viscosity but does not impart shear fluidization characteristics, it maintains a viscosity that is easy to manufacture in the process from preparation of raw materials to filling into a container, and after heat treatment, it is due to natural fall It was possible to provide a nutritional composition having a viscosity suitable for tube administration. That is, the nutritional composition of the present invention is a nutritional composition that is easy to manufacture and easy to administer by tube. Moreover, the nutrition composition of this invention can suppress the viscosity before heat-processing low compared with the composition which mainly increased the viscosity with the thickener, Therefore Manufacture becomes easy. Furthermore, the water-absorbing dietary fiber and starch that has not been pre-gelatinized in the adjuvant that imparts viscosity but does not impart shear fluidization properties reduce free water of nutrient composition due to its water-absorbing action. Therefore, the content of a substance (thickener or the like) that imparts shear fluidization characteristics necessary for imparting a certain viscosity can be suppressed to be lower than that of the conventional one. Thickeners that do not have a network structure in an aqueous solution and starch that has not been pre-gelatinized and contained in the auxiliary agent that imparts viscosity but does not impart shear fluidization properties have a network structure in an aqueous solution. Therefore, although it imparts viscosity to the aqueous solution, it has properties closer to Newtonian fluid.

  Moreover, when a nutrient composition is made into a rich nutrient composition and made into an emulsified state by a homogenization treatment or the like, it has a certain viscosity and a property closer to Newtonian fluid.

  By these, even when producing a composition having the same degree of viscosity as the conventional product, shear fluidization characteristics due to a material imparting shear fluidization characteristics such as a thickener can be reduced. According to the present invention, a nutritional composition closer to Newtonian viscosity having low shear fluidization characteristics can be obtained. That is, since the nutritional composition of the present invention has properties closer to Newtonian fluid, the viscosity does not decrease so much even when the shear rate is increased, and therefore the dosage increases rapidly as the dropping rate increases, resulting in diarrhea. And the problem of esophageal reflux is unlikely to occur. Moreover, even if the shear rate is low, the viscosity does not increase so much and it is difficult to cause clogging of the liquid food inside the administration device. In other words, there is an advantage that the difference in dripping time due to the method of dropping administration and the dropping device is less likely to occur, and therefore there is an advantage that the operation and management of the administration are simple, and an economic advantage that a part of raw materials used can be saved. There is also.

Gap of 1 mm, GAP of 1 mm, Gap of 1 mm, Gap 1 mm, Viscoelasticity measuring device Physica MCR301 (Anton Paar) , Measured at 25 ° C. and a shear rate of 1 to 100 / s). A commercially available liquid food is represented by a black diamond, Formulation 1 is represented by a white square, Formulation 2 is represented by a white triangle, Formulation 3 is represented by an X mark, and Formula 4 is represented by a white circle. The relationship between the shear rate and shear stress of the composition 1, composition 2, composition 3, composition 4 and commercial liquid food of the present invention is shown. A commercially available liquid food is represented by a black diamond, Formulation 1 is represented by a white square, Formulation 2 is represented by a white triangle, Formulation 3 is represented by an X mark, and Formula 4 is represented by a white circle. The schematic diagram of the equipment used for the dripping test is shown. The result of having measured the dripping speed | velocity | rate of the mixing | blending 1, 2 of this invention, and a commercially available liquid food is shown. Hollow squares, circles, and triangles represent commercially available liquid foods when using tubes, Formula 1 and Formula 2, respectively, and black (solid) squares, circles, and triangles are commercially available when buttons are used. Liquid food, Formula 1 and Formula 2 are represented.

  The nutritional composition of the present invention is based on the new finding that low shear fluidization properties can be obtained by using an adjuvant that imparts viscosity but does not impart shear fluidization properties. Furthermore, the present invention makes the nutritional composition a rich nutritional composition, which is emulsified by homogenization treatment or the like, and uses an auxiliary agent that imparts viscosity but does not impart shear fluidization characteristics. Is based on the new finding that it is possible to obtain a nutritional composition that is high and has low shear fluidization properties.

The low shear fluidization characteristic here is a viscosity formula P = μD ⁿ
(In the formula, P represents shear stress (Pa) which is a value obtained by multiplying the values of viscosity and shear rate, D shear rate, μ represents non-Newtonian viscosity coefficient, and n represents non-Newtonian viscosity index. Viscosity (25 (° C., Pa · s) using a viscoelasticity measuring device Physica MCR301 (Anton Paar), using a 25 mm diameter cone plate, GAP 1 mm, 25 ° C., shear rate 0.1 to 1000 / s, for example 1 to 100 / s Measure under conditions.)
, The non-Newtonian viscosity index n is relatively close to 1 and exhibits a behavior similar to that of a Newtonian fluid. The non-Newtonian viscosity index n is relatively close to 1 means that n of the nutritional composition of the present invention is close to 1 as compared with n of the conventional nutritional composition. For example, n of the conventional nutritional composition is If n of the nutritional composition of the present invention is 0.4 to 1.0 when it is less than 0.3, it can be said that the non-Newtonian viscosity index n is relatively close to 1. The viscosity of the non-Newtonian fluid is not constant due to the shear fluidization phenomenon and changes according to the shear rate. Therefore, in this specification, the fluidization characteristics of the nutritional composition of the present invention are expressed by the range of the non-Newtonian viscosity index n derived from the relationship between the shear rate at least two points and the shear stress that can be calculated from the viscosity at the shear rate. did. This expression is merely for convenience in order to facilitate understanding of the present invention. For example, the shear rate range for measurement may be in the range of 0.1 to 100 / s and 1 to 100 / s depending on the device used, but this range is merely for convenience. The effect in one embodiment of the present invention is indicated by the non-Newtonian viscosity index n derived from the relationship between the shear rate and the shear stress, and is not limited to the exemplified shear rate range. If so, understand. The shear stress (Pa) can be calculated by adding the shear rate (1 / s) to the viscosity (Pa · s), but if it is a commercially available viscoelasticity measuring device equipped with an automatic calculation function, the displayed shear There is no problem even if the stress value is used, but the value calculated by integrating the shear rate (1 / s) to the viscosity (Pa · s) can also be used.

  In the present invention, the viscosity is measured by using a viscoelasticity measuring device Physica MCR301 (Anton Paar Co., Ltd.), using a 25 mm diameter cone plate, and measuring the shear rate and the viscosity with a GAP of 1 mm. Needless to say, any commercially available viscoelasticity measuring device capable of measuring shear stress or viscosity at a predetermined shear rate can be applied.

  In the present specification, an auxiliary agent that imparts viscosity but does not impart shear fluidization characteristics refers to a substance that imparts viscosity to the composition to be added, but does not significantly reduce the non-Newtonian viscosity index n. An adjuvant that, when added in an amount of 0.10 to 5.00% by weight with respect to the nutritional composition, prevents the non-Newtonian viscosity index n of the nutritional composition from being less than 0.3 after heat treatment and storage; Say. Examples of adjuvants that impart viscosity but do not impart shear fluidization properties of the present invention include water-absorbing dietary fibers, thickeners that do not have a network structure in aqueous solution, and starch that has not been pre-gelatinized. However, it is not limited to these. The auxiliary agent that imparts the viscosity of the present invention but does not impart shear fluidization properties preferably has high water absorption when heat-treated.

  In the present specification, the heat treatment includes, in addition to the heat sterilization described later, a heat treatment of 70 ° C. or more × several minutes or more, or 80 ° C. or more × several minutes or more. As long as the temperature and holding time are effective as a history, the conditions are not limited thereto.

  The auxiliary agent that imparts the viscosity of the present invention but does not impart shear fluidization characteristics may be subjected to a heat treatment together with protein, lipid, carbohydrate, or the like. Alternatively, the protein, lipid, or carbohydrate may be added to the heat-sterilized protein, lipid, carbohydrate, or the like that is separately heat-treated.

  In one embodiment of the present invention, dietary fiber, particularly water-absorbing dietary fiber, can be used as an adjuvant that imparts viscosity but does not impart shear fluidization properties. Dietary fiber refers to substances in food that are not hydrolyzed by human digestive enzymes, and is classified into water-soluble dietary fiber and insoluble dietary fiber based on their affinity for water. Its origins include cell wall structural substances (cellulose, hemicellulose, insoluble pectin, lignin, chitin, etc.), non-constituent substances (water-soluble pectin, plant gum, adhesive, seaweed polysaccharides, chemically modified polysaccharides, etc.) Known (edited by Satoshi Inami et al., Dietary fiber, published by Daiichi Shuppan, 1982) Insoluble dietary fiber is dietary fiber that does not dissolve in water and swells by absorbing moisture. On the other hand, water-soluble dietary fiber is a dietary fiber that dissolves in water and becomes water-containing gel.

  The water-absorbing dietary fiber that can be used in the present invention refers to a dietary fiber having water-absorbing properties, and preferably has a property of increasing water-absorbing properties by heat treatment. When a water-absorbing dietary fiber is used in the nutritional composition of the present invention, free water in the composition decreases due to its water absorption action, so the concentration of a thickener or emulsifier in the solution portion in the composition is relatively increased. It will be. As a result, the viscosity derived from the thickener or the emulsifier is increased. In addition, when dietary fiber whose water absorption is increased by heat treatment is used, the viscosity is further increased by heat treatment. Examples of dietary fibers whose water absorption is increased by heat treatment include fibrous cellulose and crystalline cellulose.

  Insoluble dietary fiber can be suitably used as the water-absorbing dietary fiber of the present invention. Examples of the insoluble dietary fiber include cellulose, hemicellulose (xylan, mannan, galactan, glucan, glucomannan, xyloglucan, etc.), holocellulose, matrix polysaccharide, plant (vegetables (lettuce, celery, onion, burdock, radish, green peas) , Kanpyo, tomatoes, etc.), fruits (apples, bananas, etc.), cereals (barley, wheat, oats, corn, amaranth, etc.), potatoes (sweet potatoes, potatoes, konjac potatoes), beans (peas, soybeans, soybeans, Red beans, chickpeas, kidney beans, quail beans, mung beans, etc.), mushrooms (eg, jellyfish, shiitake mushrooms, etc.), chestnuts, almonds, peanuts, sesame etc., insoluble fiber of dietary fiber, other natural products (animals, seaweeds) Chemicals of insoluble fibers of dietary fibers derived from microorganisms, etc., and insoluble fibers derived from natural products Modified, partially decomposed or refined, chemically synthesized insoluble fiber, soy bran, wheat bran, barley bran, corn bran, oat bran, rye bran, pearl bran, rice bran, millet, millet, millet Cereal bran such as sorghum, cereal bran, legume bran, sesame bran, okara, etc. Suitable examples include insoluble fiber of soybean dietary fiber, soybean bran, etc. I can do things. As the insoluble dietary fiber, those from which hydrophobic components such as lignin have been removed, those having a large number of side chains, and those that are amorphous can be suitably used.

  The water-absorbing dietary fiber can be used alone or in combination, and a food containing a large amount of the water-absorbing dietary fiber or an additive containing a large amount of the water-absorbing dietary fiber may be used. Moreover, in this invention, you may use a part of other dietary fiber together with the said water absorbing dietary fiber. For example, at least insoluble fiber of soybean dietary fiber and / or soybean bran may be included in the water-absorbent dietary fiber used in the composition of the present invention. The insoluble fiber of the soy dietary fiber used in the examples of the present invention can be obtained, for example, by drying the insoluble matter produced when the soybean is defatted and further extracted with water. It can also be obtained by drying okara.

  According to the 5th Amendment Japanese Food Standard Composition Table (Ministry of Education, Culture, Sports, Science and Technology: http://www.mext.go.jp/b_menu/shingi/gijyutu/gijyutu3/toushin/05031802.htm) The total amount of fiber, the amount of water-soluble dietary fiber, and the amount of insoluble dietary fiber are 17.1 g / 100 edible portion, 1.8 g / 100 edible portion, and 15.3 g / 100 edible portion, respectively. In addition, the total amount of dietary fiber, water-soluble dietary fiber, and insoluble dietary fiber contained in okara (old method) are 9.7g / 100 edible part, 0.3g / 100 edible part, and 9.4g / 100 posible respectively. The total amount of dietary fiber, amount of water-soluble dietary fiber, and amount of insoluble dietary fiber contained in okara (new manufacturing method) are 11.5g / 100 edible part, 0.4g / 100 edible part, 11.1g, respectively. / 100 edible part.

  In addition, the water-absorbing dietary fiber of the present invention does not contain water-soluble dietary fiber such as soybean thickening polysaccharide or resistant digestive dextrin that increases shear fluidization characteristics (that is, reduces non-Newtonian viscosity index). In the nutritional composition of the present invention, a part of the water-soluble dietary fiber may be used together.

  The bran is the rest of the cereal that is produced by milling the grain. For example, soybean bran is a residue produced when soybean is milled, and wheat bran is also called a wheat feed, and is a residue when wheat is milled to make flour. In the case of grasses, bran is sometimes called rice bran. Persimmon refers to parts such as pericarp, seed coat, and germ produced when grain is refined. In this specification, bran is used synonymously with cocoon. Further, bran is used for all grains, and is not limited to specific grains such as wheat, corn, oats and the like. Examples of bran that can be used in the present invention include, but are not limited to, chemically synthesized edible insoluble fiber, soy bran, wheat bran, barley bran, corn bran, oat bran, rye bran, and barley bran. , Rice bran, millet, millet, millet, sorghum bran, cereal bran bran, buckwheat fake bran, sesame bran, okara and the like.

  The amount of water-absorbing dietary fiber used in the nutritional composition of the present invention is the viscosity of the nutritional composition to be produced, the type of water-absorbing dietary fiber, the type and content of other ingredients such as thickeners, emulsifiers and starches, and homogenous treatment. Although it can adjust suitably by pressure etc., if it dares to mention, it is 0.10 to 5.00 weight% (w / w%) with respect to a nutritional composition, Preferably it is 0.10 to 3.00 weight% (w / w). w%), preferably 0.10 to 2.50 wt% (w / w%), preferably 0.10 to 2.20 wt% (w / w%), preferably 0.10 to 2.00 wt% % (W / w%), preferably 0.10 to 1.50 wt% (w / w%), preferably 0.20 to 1.0 wt%, more preferably 0.20 to 0.80 wt% Can be used. In the present invention, when the lower limit and the upper limit are set to any one of the above values, the amount of the water-absorbing dietary fiber to be used may be described as “(lower limit) to (upper limit)”. it can.

  The larger the water-absorbing dietary fiber particles, the better the water-absorbing properties (edited by Satoshi Inami et al., Dietary Fiber, published by Daiichi Shuppan, 1982). In the present invention, the size of the dietary fiber that can be preferably used includes the viscosity of the nutritional composition to be produced, the type and content of the water-absorbing dietary fiber, and the type and content of other components such as thickeners, emulsifiers, and starches. It can be appropriately adjusted depending on the homogeneous processing pressure and the like. If it dares to mention, about the size of the water-absorbing dietary fiber in the dry state before water absorption, it is a size that sifts 20 mesh and does not sift 100 mesh, more preferably sifts 60 mesh and 100 mesh. Can be mentioned.

  Soybean dietary fiber contains cellulose, hemicellulose, and the like, and water-soluble dietary fiber and insoluble dietary fiber exist depending on the degree of polymerization and the three-dimensional structure. Since water-soluble dietary fiber itself has a thickening viscosity, it has been put to practical use as a thickening stabilizer. On the other hand, the insoluble dietary fiber mainly composed of cellulose and hemicellulose hardly shows thickening itself. Among the insoluble dietary fibers of soybean dietary fiber, those having a large tertiary structure are excellent in water absorption, and have the property of increasing their water absorption when heated. Soy bran is known as a material rich in insoluble dietary fiber of soy dietary fiber.

  In one embodiment of the present invention, a thickener, such as a thickener that does not have a network structure in an aqueous solution, can be used as an auxiliary that imparts viscosity but does not impart shear fluidization properties. Thickeners (also referred to as gelling agents, stabilizers, thickening stabilizers, and pastes) that can be optionally used in the present invention, such as thickeners that do not have a network structure in an aqueous solution, include locust beans. Gum, psyllium seed gum, ι-carrageenan, λ-carrageenan, κ-carrageenan with part of the κ-carrageenan molecule substituted with κ-carrageenan, carrageenan with part of the λ-carrageenan replaced with ι-carrageenan, low strength Agar, guar gum, tamarind gum, tamarind seed gum and the like can be mentioned, and as a suitable example, a thickener mainly composed of polysaccharide can be mentioned. The thickener can be used alone or in combination of two or more. In the present invention, other thickeners may be used in combination with the thickener. For example, λ-carrageenan and / or low-intensity agar may be included in the thickener used in the composition of the present invention. The amount of thickener used in the nutritional composition of the present invention is the viscosity of the nutritional composition to be produced, the type of thickener, the water-absorbing dietary fiber, the starch that has not been pregelatinized, the type of other ingredients such as an emulsifier -It can be adjusted appropriately depending on the content, homogenous treatment pressure, etc., but if it is mentioned, it is 0.01 to 5.00% by weight (w / w%), preferably 0.01 to 3.00, based on the nutritional composition. % By weight (w / w%), preferably 0.01 to 2.0% by weight (w / w%), preferably 0.02 to 1.0% by weight, more preferably 0.05 to 0.5% by weight % Can be used. In the present invention, when the lower limit and the upper limit are set to any one of the above values, the amount of the thickener to be used can be described as “(lower limit) to (upper limit)”. . In the nutrition composition of the present invention, a thickener having a network structure in an aqueous solution may be used in combination.

  Carrageenan is a polysaccharide sulfate salt composed of galactose and anhydrogalactose, and is obtained by extraction and purification with water or an alkaline aqueous solution from all the algae of Ibaranori, Kirinsai, Ginnanso, Suginori and Tsunotama (purified carrageenan). Also known as Carrageenan, Carrageenan, Carrageenan, Carrageenan. It can also be used as a Yukema powder or processed Yukema algae obtained by drying or alkali treatment followed by neutralization and drying treatment of all ginseng algae. Depending on the ratio of galactose and anhydrogalactose and the number of sulfates, κ-, ι-, and λ-type carrageenans exist. In addition to κ-carrageenan in which a part of the κ-carrageenan molecule is substituted with ι-carrageenan, and carrageenan in which a part of λ-carrageenan is substituted with ι-carrageenan, there are also decomposed carrageenans that are used other than edible. The κ- and ι-type carrageenans have a gelling property, and the viscosity in an aqueous solution is κ-carrageenan <ι-carrageenan. When this aqueous solution is cooled, κ-carrageenan forms a firm and brittle gel and ι-carrageenan forms a viscoelastic gel. In addition, κ- and ι-type carrageenans react with salts and milk proteins to form strong gels (Toru Hidaka et al., Food Additives Encyclopedia, Food Chemistry Newspaper, 1997, p. 74, and Natural Product Handbook 14th Edition, Food and Science, 1998, p.110-111).

In one embodiment of the present invention, a thickener, such as a thickener that does not have a network structure in an aqueous solution, can be used as an auxiliary agent that imparts viscosity but does not impart shear fluidization properties. The thickener that does not have a network structure in an aqueous solution includes low-strength agar. That is, low-strength agar has a weak network structure in an aqueous solution with some molecules cut, and if it is small, it can be used as an auxiliary agent that imparts the viscosity of the present invention but does not impart shear fluidization characteristics. it can. Low-intensity agar is obtained by cleaving the agar component molecules by heat-treating the agar and adjusting the jelly strength (Nichikansui method) to 10 to 250 g / cm ² at an agar concentration of 1.5%. The jelly strength is low. The low-intensity agar can be produced, for example, by the method described in Japanese Patent No. 3414954. Jelly strength (Niskansui method) refers to the maximum weight (g) that can withstand 20 seconds per 1 cm ^{2 of} the surface of a gel that has been solidified by preparing a 1.5% solution of agar and leaving it at 20 ° C for 15 hours. Say.

  In one embodiment of the present invention, starch that has not been pre-gelatinized can be used as an auxiliary agent that imparts viscosity but does not impart shear fluidization properties. It is known that starch that has not been pre-gelatinized in advance imparts viscosity to the aqueous solution and increases water absorption when heated in an aqueous solution. In the present specification, starch in a natural crystalline state is referred to as β-starch, and starch in a state where the hydrogen bonds between starch sugar chains are broken and sugar chains are freed is referred to as α-starch. It is known that starch is α-ized by breaking hydrogen bonds by heating, for example, by a heat treatment step. Addition of starch that has been pregelatinized to the nutritional composition before the heat treatment increases the viscosity of the composition before the heat treatment, which is not preferable. Therefore, it is assumed that the starch that has been pregelatinized is not included in the auxiliary agent that imparts the viscosity of the present invention but does not impart shear fluidization characteristics. The amount of starch that has not been pre-gelatinized for use in the nutritional composition of the present invention depends on the viscosity of the nutritional composition to be produced, the type and content of other ingredients such as thickeners and emulsifiers, and the homogenous treatment pressure. Although it can adjust suitably, if it dares to mention, it is 0.10 to 5.00 weight% (w / w%) with respect to a nutritional composition, 0.50 to 5.00 weight% (w / w%), Preferably Is 0.10 to 3.00 wt% (w / w%), preferably 0.10 to 2.50 wt% (w / w%), preferably 0.10 to 2.20 wt% (w / w) %), Preferably 0.10 to 2.00% by weight (w / w%), preferably 0.10 to 1.50% by weight (w / w%), preferably 0.20 to 1.0% by weight More preferably, 0.20 to 0.80% by weight can be used. In the present invention, when the lower limit value and the upper limit value are set to any one of the above values, the amount of starch that has not been pre-gelatinized to be used is defined as “(lower limit value) to (upper limit value)”. Can be described.

  Examples of the starch used in the present invention include wheat flour, rice flour, rye flour, corn starch, waxy corn starch, corn flour, potato starch, legume starch, sweet potato starch, tapioca starch, potato starch, and sweet potato starch. Further, if necessary, two or more kinds of the above starches may be combined, or modified starches may be used as long as they are not pregelatinized.

  Examples of emulsifiers that can be used in the present invention include glycerol fatty acid esters (for example, pentaglycerol monolaurate, hexaglycerol monolaurate, decaglycerol monolaurate, tetraglycerol monostearate, decaglycerol monostearate, deca Glycerin distearate, diglycerin monooleate, decaglycerin monooleate, decaglycerin erucic acid ester, etc.), organic acids (acetic acid, lactic acid, citric acid, succinic acid, diacetyltartaric acid etc.) monoglyceride, polyglycerin fatty acid ester, propylene glycol fatty acid Esters, polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, sucrose fatty acid esters (eg sucrose erucic acid ester, sucrose stearate ester, sucrose myristate Ester, etc.), and (rape, egg yolk, fractionation, milk, etc.) lecithin, enzymatically decomposed lecithin (e.g., there may be mentioned enzymatic degradation rapeseed lecithin), and the like, organic acid monoglyceride Preferred examples. The said emulsifier can be used 1 type or in combination of multiple types, and you may use it combining a hydrophilic emulsifier and another emulsifier. Moreover, in this invention, other emulsifiers other than the said emulsifier may be contained in the said emulsifier in part, for example in the quantity smaller than the said emulsifier. For example, at least succinic acid monoglyceride and / or diacetyltartaric acid monoglyceride may be included in the emulsifier used in the composition of the present invention, and at least organic acid monoglyceride may be included in the emulsifier used in the composition of the present invention. The amount of emulsifier added can be adjusted as appropriate depending on the viscosity of the nutritional composition to be prepared, the type of emulsifier, the content of other raw materials such as dietary fiber and thickener, and the homogenous processing pressure. On the other hand, it may be 0.02 to 2.0% by weight (w / w%), preferably 0.05 to 1.5% by weight, more preferably 0.1 to 1.0% by weight. In the present invention, when the lower limit value and the upper limit value are set to any one of the above values, the amount of the emulsifier to be used can be described as “(lower limit value) to (upper limit value)”.

  Monoglyceride is a fatty acid bonded to one hydroxyl group of glycerin. The organic acid monoglyceride refers to an organic acid ester-bonded to the hydroxyl group of the monoglyceride.

  Diacetyl tartaric acid monoglyceride is a compound in which a hydroxyl group of tartaric acid is acetylated and ester-bonded to the hydroxyl group of the monoglyceride. Also known as TMG, DATEM (Diacetyl Tartaric (Acid) ester of monoglyceride). It may be used for O / W type emulsification.

  The succinic acid monoglyceride is obtained by esterifying succinic acid to the hydroxyl group of the monoglyceride. Also known as SMG (Succinic Acid esters of monoglyceride). It may be used for O / W type emulsification.

  In the present invention, examples of fatty acids constituting the organic acid monoglyceride include saturated fatty acids and unsaturated fatty acids such as caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, and oleic acid. It is not limited to examples.

  In the present invention, food protein can be used for all or part of the protein. Examples of food proteins that can be used in the present invention include milk-derived proteins (casein, sodium caseinate, MPC (Milk Protein Concentrate), α-casein, β-casein, κ-casein, etc., and their degradation products). , Soybean-derived proteins (glycinin, β-conglycinin, etc.), wheat-derived proteins (gluten, glutazine, glutelin, etc.), livestock meat-derived proteins (muscle structural protein, myosin, actin, etc.), fish meat (muscle fiber protein, actomyosin, myosin, actin) Etc.), chicken egg-derived proteins (egg albumin, egg yolk lipoprotein etc.), pork skin-derived proteins (gelatin etc.), etc., and sodium caseinate can be mentioned as a preferred example. In the present invention, the food protein can be used alone or in combination. In the present invention, a part of other food protein may be used together with the protein having the property of gelling. For example, at least sodium caseinate may be included in the food protein used in the composition of the present invention. The amount of food protein used in the nutritional composition of the present invention depends on the viscosity of the nutritional composition to be produced, the type of food protein, the type and content of other ingredients such as dietary fiber, thickener and emulsifier, and the homogenous processing pressure. Although it can adjust suitably, if it dares to mention, it will be 2.0-12.0 weight% (w / w%) with respect to a nutritional composition, Preferably it is 4.0-10.0 weight%, More preferably, it is 5. 0 to 8.0% by weight can be used.

  The nutritional composition of the present invention can contain sugars. Examples of saccharides that can be used in the present invention include starches (preferably those that have not been pregelatinized), polysaccharides such as dextrin, cellulose, glucomannan, glucan, chitins, fructooligosaccharides, galactooligosaccharides, mannans. Examples include oligosaccharides, low molecular polysaccharides, low molecular dextrins, low molecular celluloses, and low molecular glucomannans. For example, DE values of 12-50, 15-40, 20-40 can be used. Moreover, the origin of saccharides may be any of plants, animals, microorganisms, etc., and may be chemically synthesized. For example, it is derived from plants (potato, rice, sweet potato, corn, wheat, beans (boiled beans, mung beans, red beans, etc.), cassava, animals (crustaceans, insects, shellfish, etc.), microorganisms (mushrooms, fungi, etc.) Saccharides may be used as they are, or a part or the whole of which may be decomposed, modified, etc. by means of enzyme reaction, reaction using microorganisms, heat, chemical reaction, or the like. The amount and type of saccharides used in the nutritional composition of the present invention can be appropriately adjusted and selected depending on the viscosity of the nutritional composition to be produced, the type and content of other raw materials such as emulsifiers, thickeners, proteins and lipids. it can.

  Dextrin refers to a product obtained by decomposing starch with heat, acid, enzyme, etc. and purifying it if necessary. Also known as British gum, starch gum, or Dextrine. Various dextrins exist depending on the production method and the degree of decomposition. Examples of various dextrins include maltodextrin, indigestible dextrin (water-soluble dietary fiber), cyclodextrin, solubilized starch, and branched corn syrup. Dextrin can be evaluated by dextrose equivalent (DE). A person skilled in the art can determine the DE in a conventional manner. For example, the dextrose equivalent of maltodextrin is 3 to 20. The dextrose equivalent (DE) of the dextrin used in the present invention is usually 12 to 50, preferably 15 to 40, and more preferably 20 to 40. This dextrin may be used in combination with other dextrin having DE.

  The nutritional composition of the present invention includes water-absorbing dietary fiber, thickener, non-pregelatinized starch, emulsifier, food protein, saccharide, water, protein, carbohydrate, lipid, vitamins, minerals. , Organic acids, organic bases, fruit juices, flavors, pH regulators, and the like can be used. Examples of proteins include milk-derived protein, protein enzyme degradation product, whole milk powder, skim milk powder, casein, casein degradation product, whey powder, whey protein, whey protein concentrate, whey protein isolate, whey protein hydrolyzate, α -Casein, β-casein, κ-casein, β-lactoglobulin, α-lactalbumin, lactoferrin, soy protein, egg protein, meat protein and other animal and vegetable proteins, degradation products thereof; butter, whey minerals, cream, Examples include various milk-derived components such as whey, non-protein nitrogen, sialic acid, phospholipid, and lactose. It may contain peptides such as casein phosphopeptides and lysines and amino acids. Examples of the saccharide include saccharides, processed starch (in addition to text phosphorus, soluble starch, British starch, oxidized starch, starch ester, starch ether, etc.), dietary fiber, and the like. Of these, starch that can be preferably used includes starch that has not been pregelatinized. Examples of the lipid include animal oils such as lard, fish oil, etc., fractionated oils, hydrogenated oil, transesterified oil, etc .; palm oil, safflower oil, corn oil, rapeseed oil, coconut oil, fractionated oils thereof, Examples include vegetable oils such as hydrogenated oils and transesterified oils. Examples of vitamins include vitamin A, carotene, vitamin B group, vitamin C, vitamin D group, vitamin E, vitamin K group, vitamin P, vitamin Q, niacin, nicotinic acid, pantothenic acid, biotin, inositol, choline. Examples of minerals include calcium, potassium, magnesium, sodium, copper, iron, manganese, zinc, and selenium. Examples of the organic acid include malic acid, citric acid, lactic acid, tartaric acid, erythorbic acid, and the like. These components can be used in combination of two or more, and synthetic products and / or foods containing a large amount thereof may be used.

  The amount of heat of the nutritional composition of the present invention can be adjusted by appropriately adding proteins, lipids and carbohydrates. The nutritional composition of the present invention can contain, for example, 3 to 10 g / 100 g of protein, preferably 4 to 8 g / 100 g, more preferably 5 to 7 g / 100 g. The nutritional composition of the present invention can contain, for example, 2 to 10 g / 100 g of lipid, preferably 3 to 8 g / 100 g, more preferably 3 to 6 g / 100 g. The nutritional composition of the present invention can contain, for example, 13-30 g / 100 g of carbohydrate, preferably 15-27 g / 100 g, more preferably 20-25 g / 100 g. The nutritional composition of the present invention can contain the above-mentioned amounts of protein, lipid, and carbohydrate while having the above-mentioned predetermined fluidization characteristics.

  The specific gravity of the nutritional composition of the present invention can be adjusted depending on the application. The specific gravity of the nutritional composition of the present invention can be, for example, 1.06 or more, 1.07 or more, 1.08 or more, 1.09 or more, 1.1 or more, less than 1.5, less than 1.4, less than 1.3, less than 1.2, for example, 1.06 to 1.5, 1.07 to 1.5, 1.08 to 1.4, 1.09 to 1.3, 1.1 to 1.2, 1.1 to 1.15, 1.12 to 1.15, 1.13 to 1.15, preferably 1.135 to 1.145. A person skilled in the art can appropriately adjust each component to set the specific gravity of the composition. Although the specific gravity may vary depending on the temperature, for the sake of convenience, the specific gravity referred to in this specification means a value at 20 ° C. The specific gravity of the composition can be calculated from the weight and volume of each component, or can be measured by a conventional method such as using a density hydrometer.

  In the present specification, the rich nutritional composition suitably contains protein, lipid, carbohydrate, etc., and the specific gravity of the composition is 1.06 or more, such as 1.06 to 1.5, such as 1.07 to 1.5, such as 1.08 to 1.4, for example. 1.09-1.3, such as 1.1-1.2, such as 1.1-1.15, such as 1.12-1.15, such as 1.13-1.15, 1.135-1.145. Such a concentrated nutritional composition can be made into an emulsion by appropriately using the emulsifier described above. Moreover, a thick nutrition composition can be made into an emulsion by performing a homogenization process appropriately. The homogenization treatment can be performed before or after the above-mentioned emulsifier is added, but preferably after the addition of the emulsifier. The homogenization will be described in detail below. Therefore, in the present specification, the concentrated nutritional composition emulsion refers to a composition containing protein, lipid, carbohydrate, etc., having the above-mentioned specific gravity and emulsified by homogenization. Say. In one embodiment of the present invention, a concentrated nutritional composition having a flow characteristic close to Newtonian fluid, in combination with a thick nutritional composition emulsion and an adjuvant that imparts viscosity but does not impart shear fluidization characteristics You can get things.

  As a substance that imparts shear fluidization characteristics to the composition, the raw material, gum arabic, alginic acid, casein, κ-carrageenan, xanthan gum, guar gum, gellan gum (native type, deacylated type, etc.), gelatin, taragacanth gum, bacterial cellulose, Hydroxyethyl cellulose, polyethylene glycol, locust bean gum, agar, microcrystalline cellulose and the like are known. These may be partially contained in the composition of the present invention.

  By using an auxiliary agent that imparts viscosity to the composition of the present invention but does not impart shear fluidization properties, it provides a thickener, emulsifier, or shear fluidization properties necessary to impart the desired viscosity. Since the density | concentration of a substance etc. is restrained low, the shear fluidization characteristic originating in these can be suppressed. As a result, the composition of the present invention can have a low shear fluidization characteristic and a viscosity close to Newtonian viscosity while having a high viscosity.

  Since the composition of the present invention has a viscosity close to Newtonian viscosity, there is an advantage that the dropping rate can be easily adjusted in the drip administration.

  As used herein, shear fluidization characteristics have the usual meanings used in the field of the present invention. A shear fluidization fluid is an increase in shear deformation rate and a decrease in apparent viscosity or consistency. Fluid.

  After some or all of the raw materials have been prepared, homogenization is performed as necessary. Homogenization means homogenization by thoroughly mixing each prepared component, and mechanically refining fat globules and coarse particles of other components to prevent the rising and aggregation of fat and the like, It means making into a uniform emulsified state. An emulsified nutritional composition can have flow characteristics similar to Newtonian fluids, even if it is thick and has a certain degree of viscosity. When the homogenization pressure at the time of homogenization is increased, the viscosity after the heat treatment can be lowered, and the generation of sediment (sedimented particles) can be reduced. That is, it is possible to control the viscosity of the nutritional composition and the generation of sediment by adjusting the homogeneous treatment pressure. The homogenization treatment is usually performed by shearing the adjustment liquid under a predetermined pressure using a conventional homogenizer. In the present invention, the homogenization treatment can be preferably carried out at a homogeneous treatment pressure of 10, 25, 40, 60, 100 MPa, etc., but the treatment pressure is not limited to these examples. That is, in addition to the use of an auxiliary agent, a thickener, an emulsifier, or a material that imparts shear fluidization characteristics that imparts viscosity but does not impart shear fluidization characteristics, homogenization treatment at a homogenization pressure of 10 to 100 MPa The viscosity (B-type viscometer, 20 ° C., 12 rpm) of the composition after heat treatment and storage at a temperature below room temperature for a predetermined period, for example, 7 days, is 300 to 3000 mPa · s, for example 400 to 3000 mPa · s. It can also be adjusted.

  The homogenization process after mixing the raw materials can be performed at any suitable temperature. The homogenization treatment can be performed at a room temperature of about 20 ° C., for example, and higher temperatures, for example, 20 to 85 ° C., for example 45 to 80 ° C., preferably 45 to 70 ° C., more preferably 50 ° C. to 60 ° C. It can also be carried out at a temperature around ℃. Preferably, the homogenization treatment is performed at a temperature of about 50 ° C to about 60 ° C.

  In the production of the nutritional composition of the present invention, heat treatment or heat sterilization is performed. As heat sterilization conditions, general food sterilization conditions can be used, and heat sterilization can be performed using a conventional apparatus. For example, sterilization of 62-65 ° C. × 30 minutes, 72 ° C. or more × 15 seconds or more, 72 ° C. or more × 15 minutes or more, or 120-150 ° C. × 1-5 seconds, or 121-124 ° C. × 5-20 minutes, 105 Although sterilization of ˜140 ° C., retort (pressure heating) sterilization, high-pressure steam sterilization, and the like can be used, it is not limited to these examples. The heat sterilization can be preferably performed under pressure. Further heat treatment is performed using an auxiliary agent that imparts viscosity with the property of increasing water absorption but does not impart shear fluidization characteristics, such as water-absorbing dietary fiber or starch that has not been pre-gelatinized. Can be sterilized, and the viscosity of the nutritional composition can be increased. In this specification, sterilization and sterilization can be used synonymously. Moreover, retort sterilization can be used as one aspect | mode of heat sterilization.

  The nutritional composition of the present invention gradually increases in viscosity (B-type viscometer, 20 ° C., 12 rpm) when stored at a temperature of room temperature or lower after the heat treatment, and the viscosity is substantially stabilized after a certain period of time. The period of storage of the composition is from several hours to half a day, 1 day, 2 days, 3 days, 4 days, 5 days, 6 days, 7 days, 10 days, 14 days, 20 days, depending on the desired viscosity. 30 days, 40 days, 50 days, 60 days, 70 days, 80 days, 90 days, etc. can be selected as appropriate. That is, the storage period after the heat treatment of the composition of the present invention can be, for example, 1 to 90 days, preferably 5 to 60 days, more preferably 7 to 30 days, and even more preferably 7 days. The nutritional composition of a preferred embodiment of the present invention is substantially stable in viscosity (B-type viscometer, 20 ° C., 12 rpm) after about 7 days (after about 1 week) when stored at a temperature below room temperature after heat treatment. . A person skilled in the art can appropriately determine the time until the viscosity of the composition after the heat treatment becomes constant using a conventional method.

  Preferably, the viscosity of the nutritional composition of the present invention after heat treatment and storage at a temperature not higher than room temperature (15 to 25 ° C.) for a predetermined period, for example, 7 days (B-type viscometer, 20 ° C., 12 rpm) Is 300 to 6500 mPa · s, preferably 300 to 3000 mPa · s, preferably 400 to 3000 mPa · s, preferably 400 to 2000 mPa · s, more preferably 500 to 1500 mPa · s. Storage of the nutritional composition of the present invention after heat treatment is preferably performed at 0 ° C. to room temperature or lower. By adjusting to the above-mentioned viscosity, it is possible to use a conventionally used method by natural drop administration of a tube when administering a liquid nutritional composition to a user. As a result, gastroesophageal reflux, which is a problem when a low-viscosity nutritional composition is administered by tube, and semi-solid nutrition with high viscosity (B-type viscometer, 20 ° C., 12 rpm, for example, 4000 to 20000 mPa · s) Complexities such as syringe injection, which is a problem in administration of the composition, can be eliminated, and administration can be simply performed. Alternatively, if the water-absorbing dietary fiber, thickener, non-pregelatinized starch type and content, emulsifier and other raw material content and type, homogenous treatment pressure, etc. are adjusted as appropriate, it is more than 4000 mPa · s. It is also possible to obtain a composition having a viscosity comparable to that of a solid liquid food (B-type viscometer, 20 ° C., 12 rpm).

  In the present specification, the viscosity (B-type viscometer, 20 ° C., 12 rpm) of the nutritional composition of the present invention after being heat-treated and further stored at a temperature below room temperature for a predetermined period is 300 to 3000 mPa · s. In this case, this shall mean a range from the lower limit to the lower limit. That is, 300 to 3000 mPa · s means 300 mPa · s or more and less than 3000 mPa · s.

  The viscosity of the nutritional composition of the present invention can be measured by a conventional method. As an example, when the measurement is performed with a constant shear rate, the viscosity can be measured using a B-type viscometer (for example, measured at a B-type viscometer, 20 to 85 ° C., 12 rpm). . When measuring while changing the shear rate, the viscoelasticity measuring device Physica MCR301 (Anton Paar) is used as an example, using a 25 mm diameter cone plate, GAP 1 mm, 25 ° C., shear rate 0.1-100 / It can also be measured under the condition of s. A person skilled in the art can select an appropriate viscosity measuring device and set measurement conditions according to desired requirements.

  The nutritional composition of the present invention can be adjusted to 150 to 1000 m · Pas, 200 to 800 m · Pas, and 300 to 500 m · Pas when the viscosity is measured at a shear rate of 10 / s. As an example of the method for measuring the viscosity, there can be mentioned a method in which a viscoelasticity measuring device Physica MCR301 (Anton Paar) is used, a 25 mm diameter cone plate is used, and GAP is 1 mm at 25 ° C.

  The viscosity of the nutritional composition of the present invention (B-type viscometer, 20 ° C., 12 rpm) is, for example, “special permission label for food for special use: test method for food for elderly people 3 viscosity (“ labeling permission for food for elderly people ” Regarding the handling "(February 23, 1994, Eishin No. 15, Ministry of Health and Welfare, Department of Health and Welfare, Food Health Division, Notification of Newly Developed Food Health Countermeasures Office))". Specifically, using a B-type rotational viscometer, the value obtained by rotating the rotor at 12 rpm, reading the reading after 2 minutes, and multiplying the value by the coefficient is expressed in mPa · s. The measurement is performed at 20 ± 2 ° C.

  As another example, the viscosity during the manufacturing process may be appropriately or continuously measured using an inline type viscometer such as a torsional vibration viscometer, an ultrasonic viscometer, or a rotary viscometer.

  The nutritional composition of the present invention provides the thickener, emulsifier, and shear fluidization characteristics necessary to impart a certain viscosity to the composition due to the effect of an auxiliary agent that imparts viscosity but does not impart shear fluidization characteristics. The amount of substances to be applied can be reduced. By suppressing the use of substances imparting shear fluidization properties such as thickeners, the nutritional composition of the present invention is heat-treated, and further at a temperature of room temperature or lower for a predetermined period, for example, 1 to 90 days, for example, 7 days. It has the effect of increasing the viscosity after storage. Therefore, compared with a composition whose viscosity is mainly increased by a thickener, it is possible to keep the viscosity before heat treatment low. That is, the present invention provides a nutritional composition that is easy to manufacture and easy to administer by tube. On the other hand, for example, as shown in Comparative Example 1 of Example 1 described later, a nutritional composition produced by adding an emulsifier without adding an auxiliary agent that imparts viscosity but does not impart shear fluidization characteristics is heated. Compared with the viscosity before the treatment (B-type viscometer, 20 ° C., 12 rpm), it was not increased even after heat treatment and storage at a temperature below room temperature for 7 days.

  Here, the effect of an auxiliary agent that imparts viscosity but does not impart shear fluidization characteristics is the viscosity (B after being heat-treated and stored at a temperature of room temperature or lower for a predetermined period, for example, 1 to 90 days, for example, 7 days. When producing a nutritional composition with a viscometer (20 ° C., 12 rpm) of 300 to 3000 mPa · s, compared to the viscosity of the nutritional composition whose viscosity is mainly increased by a thickener, before the heat treatment Despite the remarkably low viscosity of the composition, when it is heat-treated and further stored at a temperature of room temperature or lower for a predetermined period, for example, 1 to 90 days, for example 7 days, the viscosity of the composition is mainly increased by a thickener. It means that it can be as high as or higher than the nutritional composition with an increased

  The nutritional composition of the present invention adjusts the mixing ratio of the auxiliary agent, thickener and emulsifier, which imparts the viscosity contained therein but does not impart shear fluidization properties, and is heat-treated, and then at a temperature below room temperature. The nutritional composition having a predetermined viscosity can be obtained after being stored for a predetermined period, for example, 1 to 90 days, for example, 7 days. Since this viscosity is affected by factors such as the content and type of protein and fat contained in the nutritional composition, fat particle size before sterilization, etc., water-absorbing dietary fiber, thickener that does not have a network structure in aqueous solution, α The blending ratio of starch and emulsifier that have not been subjected to chemical treatment can be adjusted as appropriate.

  The present invention can also provide a nutritional composition having low shear fluidization properties. To reduce the amount of thickener necessary to give a certain viscosity because free water is reduced by the water-absorbing action of the auxiliary agent that imparts the viscosity used in the present invention but does not impart shear fluidization characteristics. Became possible. This suppresses shear fluidization characteristics due to thickeners and the like, so that the nutritional composition of the present invention has low shear fluidization characteristics and fluidity closer to Newtonian viscosity. .

  As used herein, a nutritional composition having low shear fluidization characteristics refers to a nutritional composition with reduced shear fluidization characteristics, and using another expression, the non-Newtonian fluid index n defined in the description of the above viscosity equation Is 0.3 or more, preferably 0.35 or more, preferably 0.4 or more, preferably 0.45 or more, preferably 0.5 or more, preferably 0.55 or more, preferably 0.6 or more, less than 1.0, less than 0.9, such as less than 0.85, less than 0.8, A composition of less than 0.75 or less than 0.7. In the present invention, when the lower limit value and the upper limit value are set to any one of the above values, n can be described as “(lower limit value) to (upper limit value)”. That is, in a further embodiment, the nutritional composition having low shear fluidization characteristics of the present invention has a non-Newtonian fluid index n of, for example, 0.3 to 1.0, 0.3 to 0.9, 0.4 to 0.8, 0.4 to 0.7, 0.5 to 0.8, 0.5. The composition which is -0.7, 0.6-0.8, 0.6-0.7 etc. is said.

  In the examples of the present specification, those having a large value of n are described as non-limiting examples of preferred formulations, but in order to reduce the value of n, a thickener added to the composition, etc. Those skilled in the art will appreciate that the proportion of the substance that increases the shear fluidization properties may be increased.

  According to the present invention, it is possible to provide a nutritional composition suitable for management of the administration rate in tube administration to gastrostomy, duodenal fistula and the like.

  In a conventional composition having shear fluidization characteristics, a phenomenon in which the viscosity of the composition decreases as the shear rate increases is difficult to control the dropping speed. Therefore, it was necessary to appropriately adjust the composition and viscosity of the composition, the type of gastrostomy tube, and the container or package for storing the nutritional composition in accordance with the desired dropping rate.

  On the other hand, in the nutritional composition of the present invention, the dripping rate has little influence on the viscosity of the nutritional composition, so that the dropping rate can be easily controlled. Therefore, the nutritional composition of the present invention can be used regardless of the type of gastrostomy tube (tube type, button type, balloon type, bumper type, etc.), and the size, form, and type of the container or package that stores the nutritional composition. In any case, it can be used. Moreover, even if the osmotic pressure of the nutritional composition is high, since the occurrence of diarrhea and the like can be prevented by adjusting the administration rate, the QOL of the patient taking the nutritional composition can also be maintained.

(Example)
Example 1 Soybean dietary fiber A certain amount of water-absorbing dietary fiber was added to the nutritional composition to test its effect on the viscosity of the composition. Stirring and mixing the raw materials according to the upper composition table in Table 1 to prepare various nutritional compositions (Production Example 1, Production Example 2, etc.) and homogenizing them at 50-60 ° C and a homogenization pressure of 20 MPa. Followed by homogenization at 50-60 ° C. and 30 MPa. The specific gravity at 20 ° C. of Production Examples 1 and 2 and Comparative Example 1 was 1.14 by a density specific gravity meter. The viscosity of this nutritional composition was measured [before retort sterilization], then the nutritional composition was filled in a container and sealed, and retort sterilization was performed at 121 to 123.5 ° C. for 5 to 20 minutes. After storing the nutritional composition after retort sterilization at 15 ° C. for 1 week, the viscosity was measured again [after retort sterilization]. The viscosity was measured using a B-type viscometer under the conditions of 12 rpm, 20 ° C. or 50 ° C. The milk-derived protein used in this example is a combination of MPC 1.9% by weight, casein sodium 3.8% by weight and milk protein degradation product 1.5%, the water-absorbing dietary fiber is an insoluble fiber of soy dietary fiber, an emulsifier Was diacetyl tartaric acid monoglyceride (DATEM) and no thickener was used. The compositions of Production Example 1, Production Example 2 and Comparative Example 1 are shown in Table 1-2.

  The viscosity measurement results before and after the heat treatment are shown in the lower column of Table 1. The nutritional composition of Production Example 1 had a viscosity before retort of 270 mPa · s (20 ° C.), and the viscosity after retort was remarkably increased to 1600 mPa · s (20 ° C.). In Comparative Example 1 containing no insoluble soybean dietary fiber, the viscosity before retorting was 65 mPa · s (20 ° C), but it was 52 mPa · s (20 ° C) after retort. It was. That is, even when the thickener was not present (Production Examples 1 and 2), the viscosity after retort sterilization of the composition to which a predetermined amount of water-absorbing dietary fiber was added increased to about 5.9 to 7.8 times before retort sterilization.

  From the above results, by using the water-absorbing dietary fiber in the nutritional composition of the present invention, the composition after retort sterilization can be obtained even if there is no thickener or only a small amount of thickener. It was found that the viscosity of the object can be dramatically increased.

Example 2 Pre-pregelatinized starch A predetermined amount of non-pregelatinized starch was added to the nutritional composition to test its effect on the viscosity of the composition. The raw materials are stirred and mixed according to the recipe in Table 2-1, various nutritional compositions (formulation 3, formula 4) are prepared, homogenized at 50-60 ° C and a homogenization pressure of 20 MPa, Homogeneous treatment was performed at 50-60 ° C. and 30 MPa. Moreover, the specific gravity at 20 ° C. of the blends 3 and 4 was 1.14 as measured by a density hydrometer. The viscosity of this nutritional composition was measured [before retort sterilization], then the nutritional composition was filled in a container and sealed, and retort sterilization was performed at 121 to 123.5 ° C. for 5 to 20 minutes. After storing the nutritional composition after retort sterilization at 15 ° C. for 3 days, the viscosity was measured again [after retort sterilization]. The viscosity was measured using a B-type viscometer under the conditions of 12 rpm, 20 ° C. or 50 ° C. The starch not pre-gelatinized used in this example is waxy corn starch (trade name “Suehiro 200”, manufactured by Oji Corn Starch Co., Ltd.), and milk-derived protein is MPC 1.9% by weight and casein sodium 3.7% by weight. And 1.5% milk protein degradation product, the emulsifier was diacetyltartaric acid monoglyceride (DATEM), and no thickener was used. In addition, the compositions of Formulation 3 and Formulation 4 are shown in Table 2-2.

  Table 2-1 shows the viscosity measurement results before and after heat sterilization. The nutritional compositions of Formulation 3 and Formulation 4 significantly increased in viscosity before and after heat sterilization. In particular, for formulation 4, the viscosity increased about 24 times before and after heat sterilization.

  From the above results, by using starch that has not been pre-gelatinized in the nutritional composition of the present invention, even if there is no thickener or only a small amount of thickener is present, the retort It was found that the viscosity of the composition after sterilization can be dramatically increased.

  In addition, these nutritional compositions are considered to have improved Newtonian fluidity because they have a predetermined viscosity despite the absence of a thickener or only a small amount of a thickener. In order to clarify the fluidization characteristics, the following tests were conducted.

Example 3
With respect to the nutritional composition of the present invention, the shear rate-dependent viscosity was measured, and a dripping test using a gastric fistula catheter was performed.

Nutritional Composition Formulations 1 to 4 were prepared according to Table 2-1 (Example 2) and Table 3-1. The compositions of Formulation 1 and Formulation 2 are shown in Table 3-2. The specific gravities of Formulations 1 to 4 at 20 ° C. were both 1.14 using a density specific gravity meter. Further, as a comparative example, a commercially available liquid food (trade name “F-Two Light”, manufactured by Terumo Corporation) was used. The milk-derived protein used in this example was a combination of 1.9% by weight of MPC, 3.7% by weight of sodium caseinate and 1.5% of milk protein degradation product for Formulations 3-4, and Formulations 1-2 for MPC 1.9. A combination of 1% by weight, 3.8% by weight sodium caseinate and 1.5% milk protein degradation product, diacetyl tartaric acid monoglyceride (DATEM) was used as the emulsifier, and λ-carrageenan was used as the carrageenan. The specific gravity is the actual value measured with a buoyancy hydrometer.

  For commercially available liquid foods, the nutritional components and specific gravity values listed in Table 3-3 are based on the nutritional components and physical property values related to the commercially available liquid foods listed in the pamphlet under the trade name "F-Twolite". Is conceived.

  In Formulation 1 to Formulation 4, the raw materials were agitated and mixed, and subjected to a homogenization treatment under conditions of 50 to 60 ° C. and a homogenization treatment pressure of 20 MPa, and then homogenization treatment at 50 to 60 ° C. and 30 MPa. Each of the blended 1 to 4 blended containers were sealed and sealed, sterilized by retort at 121 to 123.5 ° C for 10 to 20 minutes, then stored at 15 ° C for 1 week, viscosity measurement, drop test Used for.

Shear rate-dependent viscosity measurement method The nutritional composition of the present invention (formulations 1 to 4, Production Example 1 and Production Example 2, and commercially available liquid food) was subjected to the test. When the viscosity is measured while changing the shear rate, the viscosity is measured using a viscoelasticity measuring device Physica MCR301 (Anton Paar), using a 25 mm diameter cone plate, GAP 1 mm, 25 ° C., shear rate 1 to Measurements were made at 100 / s.

Drop test method The nutritional composition of the present invention (formulations 1 and 2, and a commercial liquid food) was subjected to the test.
The following equipment or samples were used for the experiment:
・ Tube: Gastric fistula catheter (CORFLO-DUAL GT, catalog number 8144, shaft diameter (outer diameter) 8mm, shaft length 22.5cm, Boston Scientific)
-Button: PEG feeding tube (bolus) with a button-type bumper gastrostomy catheter (Button (TM), catalog number 6828, shaft diameter (outer diameter) 6 mm, shaft length 2.4 cm, Boston Scientific) Feeding tube, shaft diameter (outer diameter) 4 mm, shaft length 30.5 cm, Boston Scientific
・ Plastic graduated cylinder with 1 liter capacity (body diameter Φ70mm x overall height 420mm)
・ Sample to be put in a pouch: A soft pack container for liquid food (one-pouch pouch) filled with 300 ml and sealed as a sample (the size of the soft pack container used is 25.5 cm long x 17 cm wide, attachment port (spout) The outer diameter of the tip of the part is 0.6 cm and is normally filled with 333 ml, and the attachment port is arranged at one corner on the lower side as shown in FIG.
A dripping test was performed using the apparatus shown in FIG. A 1-liter graduated cylinder 4 filled with water 5 (25 ± 2 ° C. drinking water, tap water) was placed on the balance 7 on the scale 7 shown in FIG. A sample pouch 1 in which a feeding tube 3 or a tube 3 having a button attached to the tip thereof is connected to the spout unit 2 is attached to the stand, the pouch is suspended, and the tip of the tube or button is in the depth of water in the measuring cylinder 4. = Adjust the height of the stand so that it is 13-15cm. The tube or button was confirmed to be filled with the sample contents, and fixed with a fixture so that it was not dripped any more, and this was set as the initial state of measurement. Check the initial weight of the scale, remove the fixture and start dripping. The time until 100 g was dropped was measured.

It is thought that there is an abdominal pressure of about 10 mmHg in the human stomach. Considering this, the experimental apparatus was designed so that the tip of the tube had a depth of 14 cm. That is, the water pressure was about 10 mmHg at a water depth of 14 cm, and this was assumed to be abdominal pressure.

Shear rate-dependent viscosity Fig. 1 shows the shear rate (1 / s) on the horizontal axis and the logarithm of viscosity (mPa · s) on the vertical axis. The viscosity is very high when the commercially available liquid food scraping rate is low, and the viscosity is low when the shearing rate is high. Since the viscosity is constant regardless of the ideal Newtonian fluid shear rate, it becomes a horizontal straight line. Looking at Formulation 1, Formulation 2, Formulation 3, and Formulation 4, which are the nutritional compositions of the present invention, the non-Newtonian fluidity is relaxed, and the viscosity is low even when the shear rate is low (the shear rate is 1.0 for Formulation 2). Viscosity is about 1000), and even if the shear rate is high, the viscosity does not decrease so much (the viscosity is about 200 at a shear rate of 100 for formulation 2).

  The results are shown in FIG. About the result of the shear rate dependence viscosity measurement, the viscosity changed greatly according to the commercially available liquid pour rate. On the other hand, the phenomenon of fluidization of the blend 1 and blend 2 of the present invention is alleviated. As for the drop test, when a feeding tube is used, the commercially available liquid food has a time (minute) required to drop 100 g of 3.2 minutes, whereas the blend 1 of the present invention is 4.0 minutes and the blend 2 is 4.5. Minutes. When the button was used, the commercially available liquid food was 170 minutes, whereas the composition 1 of the present invention was 14 minutes and the composition 2 was 23 minutes. Actually, when a commercially available liquid food was dropped using a button, since the dripping almost stopped after 47.5 g in total after 20 minutes from the start of dropping, the above-mentioned 170 minutes dropped from 0 to 20 minutes ( g) It was obtained by approximation from a drop time (min) plot. In this way, particularly when a button is used, since the commercially available liquid pour rate decreases, the viscosity increases and the flow rate decreases significantly. On the other hand, in the case of the nutritional composition of the present invention, such a problem of shear fluidization is improved and eliminated as shown in FIG. The ratio of the dropping speed when using a tube and when using a button is 0.019 for the conventional product, 0.286 for Formula 1 of the present invention, and 0.196 for Formula 2, and the problem of shear fluidization is greatly improved. .

Evaluation of fluidity index The following viscosity equation:
P = μD ⁿ
(In the formula, P represents shear stress (Pa) which is a value obtained by multiplying the values of viscosity and shear rate, D shear rate, μ represents non-Newtonian viscosity coefficient, and n represents non-Newtonian viscosity index. Viscosity (25 (° C., Pa · s) using a viscoelasticity measuring device Physica MCR301 (Anton Paar), using a 25 mm diameter cone plate, GAP 1 mm, 25 ° C., shear rate 0.1 to 1000 / s, for example 1 to 100 / s Measure under conditions.)
The ideal Newtonian fluid is n = 1, and when the shear rate (1 / s) is displayed on the horizontal axis and the shear stress (Pa) is logarithmically displayed on the vertical axis, the straight line passes through the origin. On the other hand, the slope of a non-Newtonian fluid is n, where n is the fluidity index of the non-Newtonian fluid. FIG. 2 shows the relationship between the shear rate and the shear stress when the blends 1 to 4 of the present invention are compared with conventional products. The viscosity (Pa · s) is the shear stress (Pa) divided by the shear rate (1 / s). As shown in FIG. 2, n is 0.288 for the commercial liquid food, whereas n is 0.679 for Formula 1 of the present invention, n is 0.677 for Formula 2, and as shown in Table 4, 3 has an n of 0.761, and compound 4 has an n of 0.612, and the liquidity index is close to 1 as compared with a commercially available liquid food. Furthermore, the nutrition composition of the manufacture examples 1-2 which added the insoluble soybean dietary fiber in which the tendency for the viscosity to increase after retort heat sterilization similarly to the mixing | blending 3 and the mixing | blending 4 was added, and the thickener was not added. Also, the value of n tended to be close to 1 as compared with the commercially available liquid food (Table 4).

DESCRIPTION OF SYMBOLS 1 Sample pouch 2 Spout part 3 Tube 4 Measuring cylinder 5 Water 6 Butt 7 Scale All the publications referred by this specification, a patent, and a patent application shall be taken in into this specification as it is.

Claims (13)

The measurement results of shear stress and shear rate at any two or more points in the shear rate range of the shear rate of 0.1 / s to 1000 / s are expressed by the following viscosity equation P = μD ⁿ
(Where P shear stress (Pa), D shear rate (1 / s), μ represents non-Newtonian viscosity coefficient, and n represents non-Newtonian viscosity index)
The value of n is expressed as 0.4 to 1.0, and the viscosity (25 ° C.) at a shear rate of 10 / s is adjusted to be 150 mPa · s or more, 0.053 to 1.0 % by weight A thickener having no network structure in an aqueous solution, wherein the thickener having no network structure is selected from the group consisting of ι-carrageenan, λ-carrageenan, locust bean gum, guar gum, and psyllium seed gum A nutritional composition having fluidizing properties. The measurement results of shear stress and shear rate at any two or more points in the shear rate range from 0.1 / s to 100 / s are shown in the following viscosity equation P = μD ⁿ
(Where P shear stress (Pa), D shear rate (1 / s), μ represents non-Newtonian viscosity coefficient, and n represents non-Newtonian viscosity index)
0.053 to 1.0 % by weight, prepared so that the value of n in the formula is 0.4 to 0.8 and the viscosity (25 ° C.) at a shear rate of 10 / s is 150 to 1000 mPa · s. look containing a thickening agent which does not have a network structure in an aqueous solution of a thickener is ι- carrageenan no network structure in the aqueous solution, lambda-carrageenan, the group consisting of locust bean gum, guar gum, and psyllium seed gum A nutritional composition having fluidizing properties, which is more selected .   The nutritional composition having fluidizing properties according to claim 1 or 2, wherein the composition has a property of increasing viscosity by heat treatment.   The nutritional composition having fluidization characteristics according to any one of claims 1 to 3, wherein the nutritional composition contains one or more of a group consisting of protein, lipid, or carbohydrate, and the specific gravity of the composition is 1.06 to 1.5. .   Furthermore, it is what contains one or more in the group which consists of a water-absorbing dietary fiber, the starch of the state which has not been pre-gelatinized, and an emulsifier, The Claim 1 characterized by the above-mentioned. A nutritional composition having the following fluidization characteristics.   The nutritional composition having fluidizing properties according to claim 5, characterized in that the water-absorbing dietary fiber is insoluble dietary fiber.   The viscosity of the composition is 5 to 300 mPa · s, wherein the viscosity of the composition is measured using a B-type viscometer at 45 to 85 ° C and 12 rpm. 7. A nutritional composition having fluidizing properties according to any one of 6 above.   The nutritional composition having fluidization characteristics according to any one of claims 1 to 7, wherein the homogenization treatment is performed by adjusting the homogenization treatment pressure to 10 to 100 MPa.   The viscosity of the composition is 300 to 3000 mPa · s by heat treatment and further stored at a temperature of room temperature or lower for 1 to 90 days. Here, the viscosity of the composition is measured using a B-type viscometer. The nutritional composition having fluidizing characteristics according to any one of claims 1 to 8, which is measured at 20 ° C and 12 rpm. It is a composition that has been heat-treated and further stored at a temperature of room temperature or lower for 1 to 90 days,
The measurement results of shear stress and shear rate at any two or more points in the shear rate range of the shear rate of 0.1 / s to 1000 / s are expressed by the following viscosity equation P = μD ⁿ
(Where P shear stress (Pa), D shear rate (1 / s), μ represents non-Newtonian viscosity coefficient, and n represents non-Newtonian viscosity index)
The value of n when expressed by the formula is 0.4 to 1.0, and the viscosity (25 ° C.) at a shear rate of 10 / s is 150 mPa · s or more. A nutritional composition having the following fluidization characteristics. It is a composition that has been heat-treated and further stored at a temperature of room temperature or lower for 1 to 90 days,
The measurement results of shear stress and shear rate at any two or more points in the shear rate range from 0.1 / s to 100 / s are shown in the following viscosity equation P = μD ⁿ
(Where P shear stress (Pa), D shear rate (1 / s), μ represents non-Newtonian viscosity coefficient, and n represents non-Newtonian viscosity index)
The value of n in the case of being represented by the formula is 0.4 to 0.8, and the viscosity (25 ° C) at a shear rate of 10 / s is adjusted to be 150 mPa · s or more. A nutritional composition having the following fluidization characteristics. i) a step of preparing a thickener having no network structure in an aqueous solution of 0.053 to 1.0 % by weight based on the nutritional composition;
ii) pressure treatment step for homogenization, and iii) heat treatment step,
And the thickener not having a network structure in the aqueous solution is selected from the group consisting of ι-carrageenan, λ-carrageenan, locust bean gum, guar gum, and psyllium seed gum ,
The measurement results of shear stress and shear rate at any two or more points in the shear rate range of the shear rate of 0.1 / s to 1000 / s are expressed by the following viscosity equation P = μD ⁿ
(Where P shear stress (Pa), D shear rate (1 / s), μ represents non-Newtonian viscosity coefficient, and n represents non-Newtonian viscosity index)
A method for producing a nutritional composition having fluidization characteristics, prepared so that the value of n is 0.4 to 1.0 and the viscosity (25 ° C.) at a shear rate of 10 / s is 150 mPa · s or more . i) a step of preparing a thickener having no network structure in an aqueous solution of 0.053 to 1.0 % by weight based on the nutritional composition;
ii) pressure treatment step for homogenization, and iii) heat treatment step,
And the thickener not having a network structure in the aqueous solution is selected from the group consisting of ι-carrageenan, λ-carrageenan, locust bean gum, guar gum, and psyllium seed gum ,
The measurement results of shear stress and shear rate at any two or more points in the shear rate range from 0.1 / s to 100 / s are shown in the following viscosity equation P = μD ⁿ
(Where P shear stress (Pa), D shear rate (1 / s), μ represents non-Newtonian viscosity coefficient, and n represents non-Newtonian viscosity index)
A method for producing a nutritional composition having fluidization characteristics prepared such that the value of n is 0.4 to 0.8 and the viscosity (25 ° C.) at a shear rate of 10 / s is 150 to 1000 mPa · s. .

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