JP6715930B2 - Gel-like food composition and food using the same - Google Patents

Description

The present invention relates to a gel food composition and a food product using the same. More specifically, the present invention relates to a gel-like food composition having a high oil and fat content, which enables sufficient energy supplementation with a small amount of intake, and a food product using the same.

The elderly and post-illness patients may not be able to eat adequate amounts of normal diet and thus may be undernourished. Undernutrition can lead to impaired motor function, delayed recovery of illness, and complications. Among them, malnutrition is frequently observed in kidney disease patients, particularly in dialysis patients, and diet therapy is usually performed in order to delay the progression of the disease and maintain a good physical condition. In general, intake of protein and salt increases the amount of waste products and puts a burden on the kidney. Therefore, for example, diet therapy for kidney disease is performed by refraining from protein and salt and sufficiently ingesting energy. In order to secure sufficient energy with a small amount of intake in such a diet, it is effective to increase the fat and oil content in food. In response to such a demand, various energy supplement foods having a high oil and fat content have been developed, which can provide sufficient nutrition with a small amount of intake.

Medium-chain fatty acid triglyceride (MCT) is known as an oil and fat that can be used in energy supplement foods. Medium-chain fatty acids are used as an energy supplement source for malnutrition patients because they are digested and absorbed faster than general vegetable oils and are rapidly metabolized in the liver to produce energy.

It is also important that the energy supplement is in a form that is easy to eat. Although it is easy to ingest when it is in a fluid state, it is difficult to stably disperse fats and oils, and the fats and oils content is also limited. When it is solid, it is possible to increase the content of fats and oils, but it is inferior in ease of eating. A gel form is preferable because it is easy to eat and a certain amount of fat and oil can be added.

Gelatin has been widely used in the manufacture of gel foods. However, since gelatin is an animal protein, it has many problems such as allergies. Moreover, in order to obtain the gelling/thickening effect of gelatin, it is necessary to add a few% to 10% to foods, and the problem of reduced product value due to discomfort (unpleasant odor) due to the large amount added. was there.

Attempts have been made to use gelling agents made of polysaccharides instead of conventional gelatin (for example, Patent Documents 1 to 4). However, even in these documents, it is still necessary to add about 0.7 to several percent of the gelling agent.

Further, in the conventional gelling agent, when the composition contains a high content of fats and oils such as MCT (for example, 50% by mass or more, and further 75% by mass or more), the separation of the oils and fats easily occurs during gelation. However, it was difficult to obtain a homogeneous gel because the flavor and texture may be impaired.

JP, 2016-21889, A JP, 2011-182785, A International publication WO2006/019140 JP, 2014-14292, A

Despite recent advances, there is still a need for homogeneous gel food compositions containing high amounts of fats and oils.

As a result of intensive studies to solve the above problems, the present inventors have found that the above problems can be solved by using a predetermined gelling agent, and have completed the present invention based on this finding. It was That is, the present invention is as follows.

[1] The following ingredients:
(A) Fat and oil 50 to 88 mass%;
(B) Water 11 to 49% by mass;
(C) Emulsifier 0.05 to 5 mass%; and (D) Gelling agent 0.15 to 0.5 mass%;
A gel food composition comprising:
The (D) gelling agent contains (d1) xanthan gum and (d2) locust bean gum, and the total content of the (d1) component and the (d2) component in the (D) component is A composition which is 70% by mass or more.
[2] The composition according to the above [1], wherein the component (D) further contains (d3) guar gum.
[3] The composition according to the above [1] or [2], wherein the component (A) contains a medium-chain fatty acid triglyceride.
[4] The composition according to any one of [1] to [3], wherein the component (A) is contained in an emulsified state.
[5] The component (C) is polyglycerin fatty acid ester, glycerin fatty acid ester, organic acid monoglyceride, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, lecithin, and enzymatically decomposed lecithin. The composition according to any one of [1] to [4] above, which comprises at least one selected from the group consisting of:
[6] The above-mentioned [1] to [1], further containing at least one selected from nutritional supplements, sweeteners, flavors, flavors, antioxidants, preservatives, colorants, emulsification aids, and pH adjusters. The composition according to any one of 5].
[7] The composition according to any one of [1] to [6], which has a calorie of 450 kcal/100 g or more and is used for energy supply.
[8] The contents of the component (B) and the component (D) are represented by the following formula:
0.7≦d/b×100≦2.5
(In the above formula, b represents the content (mass %) of the component (B) in 100 mass% of the composition, and d is the content (mass %) of the component (D) in 100 mass% of the composition. Represents.)
The composition according to any one of [1] to [7], which satisfies the above condition.
[9] The composition according to any one of the above [1] to [8], which further contains (e1) an organic acid.
[10] A food containing the composition according to any one of [1] to [9].
[11] The food according to the above [10], which is used for energy supplementation of a renal disease patient or an undernutrition patient.
[12] An energy supplement method comprising ingesting a food containing the composition according to any one of [1] to [9].

ADVANTAGE OF THE INVENTION According to this invention, the high-calorie homogeneous gel-form food composition which contains fats and oils in high ratio, and the foodstuff containing this are provided.

No. prepared using a gelling agent containing xanthan gum, locust bean gum, and guar gum. It is a figure which shows the photograph of the jelly composition of 3 (Example). No. prepared using a gelling agent containing carrageenan, locust bean gum, and calcium lactate. It is a figure which shows the photograph of the jelly composition of 6 (comparative example).

Hereinafter, the present invention will be described in detail. The scope of the present invention is not limited to these descriptions, and other than the following examples, the scope of the present invention can be appropriately changed and implemented without departing from the spirit of the present invention.

<Gel food composition>
The gel food composition according to one aspect of the present invention has the following components:
(A) Fat and oil 50 to 88 mass%;
(B) Water 11 to 49% by mass;
(C) Emulsifier 0.05 to 5 mass%; and (D) Gelling agent 0.15 to 0.5 mass%;
including.

(A) Oils and fats The gel food composition contains 50 to 88 mass% of oils and fats based on the total mass of the gel food composition. When the content of fats and oils is less than 50% by mass, the total calorie of the food composition is low, the intake amount required for energy supplementation is increased, and the diet is loaded. If it exceeds 88% by mass, the emulsified state becomes unstable, and the separation of oils and fats may occur. The content of fats and oils is preferably 70 to 88% by mass, more preferably 75 to 88% by mass. In such a case, the total calorie of the food composition is increased, and a small amount of ingestion can further enhance the energy supply effect.

The fats and oils are not particularly limited, and vegetable fats and oils and animal fats and oils can be used. For example, soybean oil, rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil. , Tea seed oil, sesame oil, borage oil, olive oil, rice oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, medium chain fatty acid triglyceride, DHA (docosahexaenoic acid), EPA (eicosapentaenoic acid), etc. Examples thereof include fish oil, mixed oils and fats thereof, fractionated oils and fats, transesterified oils and fats, and the like.

Among these, medium-chain fatty acid triglyceride (hereinafter, also referred to as “MCT”) is preferably contained. MCT is decomposed into water-soluble medium-chain fatty acid and easily absorbed by small intestine-absorbing cells, and is rapidly decomposed in the liver via the portal system to serve as an energy source. Therefore, the inclusion of MCT enables a large amount of rapid energy supply.
In one embodiment of the present invention, the ratio of MCT to the fats and oils (100% by mass) constituting the gel food composition is preferably 50 to 100% by mass, more preferably 70 to 100% by mass.
In the present specification, "medium chain fatty acid" means a fatty acid having 6 to 12 carbon atoms. From the viewpoint of energy efficiency and flavor, the medium-chain fatty acid is preferably a fatty acid having 8 to 10 carbon atoms, such as n-octanoic acid (caprylic acid) and n-decanoic acid (capric acid). The fatty acids forming the MCT may be used alone or in combination of two or more.

MCT can be obtained by subjecting a medium-chain fatty acid having 6 to 12 carbon atoms derived from coconut oil or palm kernel oil and glycerin as raw materials to an esterification reaction. The conditions of the esterification reaction are not particularly limited, and the reaction may be carried out under pressure with no catalyst and no solvent, or may be carried out using a catalyst or a solvent. The MCT may be a medium-chain fatty acid triglyceride whose constituent fatty acids are all medium-chain fatty acids, or may be a transesterified oil or the like with an oil or fat other than the above-mentioned medium-chain fatty acid triglyceride (for example, the above-mentioned oil or fat). .. The transesterification method is not particularly limited, and may be a commonly used method such as a chemical transesterification reaction using sodium methoxide as a catalyst or an enzymatic transesterification reaction using a lipase preparation as a catalyst.
As a method for confirming and quantifying the constituent fatty acid of MCT, for example, a method of methyl-esterifying the constituent fatty acid of MCT and quantitatively analyzing by gas chromatography can be mentioned.

Furthermore, it is preferable that the gelled food composition contains, as fats and oils, MCT and fish oil containing at least one of DHA and EPA. It is known that polyunsaturated fatty acids such as DHA and EPA lower blood cholesterol and prevent thrombotic diseases, and by including them, foods with enhanced nutritional value can be prepared. Usually in fish oil DHA or EPA may be present in the form of neutral lipids such as triglycerides.

The gelled food composition preferably contains the oil and fat in a dispersed state, and more preferably contains the oil and fat in an emulsified state. As a result, the flavor and physical properties of the oil and fat can be uniformly imparted to the gel food composition.
In addition, the state in which the oil and fat is emulsified means a state in which the oil is dispersed as fine particles in an aqueous dispersion medium (O/W (oil-in-water) type emulsification), or water is dispersed in the oil-based dispersion medium. It means a state of being dispersed as fine particles. The gel food composition of the present invention is an O/W (oil-in-water) type emulsion, and such a gel food composition can be obtained by the method described below.

(B) Water The gel food composition contains 11 to 49 mass% of water based on the total mass of the gel food composition. When the content of water is less than 11% by mass, a stable O/W (oil in water) type emulsion may not be obtained, and when the content of water exceeds 49% by mass of the composition, the content is The amount of fats and oils to be caused becomes low, and the amount of heat per unit mass of the gel food composition becomes insufficient. The content of water is preferably 11 to 40% by mass, more preferably 12 to 30% by mass, and further preferably 13 to 25% by mass.

(C) Emulsifier The emulsifier is used to emulsify and disperse fats and oils in water in an O/W type (oil-in-water type). The emulsifier is not particularly limited as long as it can emulsify O/W type (oil-in-water type) of fats and oils, and those applicable in the food field can be appropriately selected and used. For example, as the emulsifier, polyglycerin fatty acid ester, glycerin fatty acid ester, organic acid monoglyceride, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, phospholipid (lecithin), enzymatically decomposed lecithin, etc. Are listed. Among them, polyglycerin fatty acid ester and organic acid monoglyceride are preferable. Polyglycerin fatty acid ester is particularly preferable. These emulsifiers can be used alone or in combination.

The polyglycerin fatty acid ester has an average degree of polymerization of 2 or more, preferably 5 to 15, more preferably 5 to 10 and a fatty acid having 8 to 18 carbon atoms, for example, caprylic acid, capric acid, lauric acid, myristin. Mention may be made of esters with acids, palmitic acid, stearic acid, oleic acid or linoleic acid. Preferred examples of the polyglycerin fatty acid ester include decaglycerin monooleate, pentaglycerin monostearate, decaglycerin monostearate, decaglycerin monopalmitate, decaglycerin monomyristate, decaglycerin monolaurate. And so on. The polyglycerin fatty acid ester can be used alone or in combination.
Examples of the organic acid monoglyceride include citric acid monoglyceride, acetic acid monoglyceride, diacetyltartaric acid monoglyceride, succinic acid monoglyceride, and lactic acid monoglyceride.

The content of the emulsifier is 0.05 to 5% by mass, preferably 0.1 to 3% by mass, and more preferably 0.3 to 1% by mass. By using the above-mentioned emulsifier, fats and oils are homogeneously and stably emulsified into an O/W type (oil-in-water type), stably held, and oxidation of the fats and oils can be suppressed.

(D) Gelling agent The gelling agent contains (d1) xanthan gum and (d2) locust bean gum. Such a gelling agent has an excellent thickening effect, and even a composition containing a high proportion of fats and oils can be gelled with a small amount used, and a homogeneous gel-like substance suitable for feeding can be obtained. .. The gelling agent may further contain (d3) guar gum, in that a higher thickening effect can be obtained with a small amount of addition, and the emulsion is stabilized and a homogeneous gelation product can be obtained. That is, the gelling agent of one embodiment contains (d1) xanthan gum, (d2) locust bean gum, and (d3) guar gum.

The gelling agent may contain other polysaccharides in addition to the components (d1) to (d3) as long as the effects of the present invention are not impaired. However, in order to exhibit a high thickening effect with a small amount of addition, the gelling agent is a thickening polysaccharide containing only the component (d1) and the component (d2) or only the components (d1) to (d3). It is preferable to contain, that is, to contain no thickening polysaccharide other than the components (d1) to (d3).

(D1) Xanthan gum is a water-soluble natural polysaccharide obtained by subjecting sugars to microbial fermentation, and includes D-mannose, D-mannose and D-mannose in the main chain in which D-glucose is bound to β-1,4. It is a substance having a structure in which side chains composed of glucuronic acid are bonded. Although those having a molecular weight of about 2,000,000 to 50,000,000 are known, any of those having a molecular weight can be used in the present invention. Xanthan gum has a high viscosity, and shows a high viscosity particularly in a low concentration range as compared with other polysaccharides.

(D2) Locust bean gum is a water-soluble polysaccharide obtained by separating and crushing endosperm of carob tree (scientific name Celatonia siliqua Linne) seeds (locust beans) that mainly live in the Mediterranean region, the main chain of which is mannose and side chains. Is composed of galactose. Galactose and mannose are randomly present in a ratio of about 1:4. Locust bean gum is known to have a molecular weight of about 300,000, but in the present invention, any molecular weight can be used. An elastic gel may be formed by using locust bean gum in combination with xanthan gum.

(D3) Gua gum is a mucous substance contained in the endosperm part of seeds of the leguminous plant gua (scientific name Cyamopsis tetragonoloba), and its main chain is composed of mannose and its side chain is composed of galactose. Galactose and mannose are present in a ratio of about 1:2. Gua gum is known to have a molecular weight of about 200,000 to 300,000, but decomposed low-molecular type products are also commercially available. In the present invention, any molecular weight can be used. When guar gum is used in combination with xanthan gum, the viscosity is synergistically increased, and a high thickening effect can be obtained. Further, guar gum contributes to stabilization of an O/W type (oil-in-water type) emulsion. By containing a certain amount of guar gum in the gelling agent, a stable emulsion of fats and oils can be obtained, and a homogeneous gel can be obtained.

The total content of the (d1) component and the (d2) component in the (D) component is preferably 70% by mass or more, more preferably 75% by mass or more, and further preferably 80% by mass or more. Particularly preferred. In such a case, a high thickening effect can be obtained with a small addition amount, and a homogeneous gel can be obtained. The upper limit of the total content of the (d1) component and the (d2) component in the (D) component is not particularly limited and is 100% by mass.

Further, the content of the component (d1) is preferably not less than the content of the component (d2) from the viewpoint of obtaining a higher thickening effect with a small addition amount. More preferably, in order to obtain a gel-like material having a homogenous and easy-to-eat gel strength, the proportion of the (d1) component in the total (100% by mass) of the (d1) component and the (d2) component is 51 to 50%. It is in the range of 80% by mass.

When the gelling agent (D) contains (d3) guar gum, the mass ratio of the total of (d1) xanthan gum and (d2) locust bean gum to the (d3) guar gum is in the range of 95:5 to 70:30. Is more preferable, the range of 95:5 to 75:25 is more preferable, and the range of 95:5 to 80:20 is particularly preferable. Within such a range, the thickening effect is excellent, and the stability of the emulsion and the homogeneity of the gel are preferable.

The gelled food composition contains 0.15 to 0.5% by mass of the above gelling agent based on the total mass of the gelled food composition. The content of gelling agent is preferably 0.2 to 0.4% by mass.
Generally, the thickening effect for low viscosity substances depends on the amount of gelling agent added. Conventional gelling agents containing gelatin or polysaccharides as active ingredients must be blended in an amount of 3 to 10% by mass or more in order to impart high viscosity or to promote gelation. The product containing a large amount of gelling agent has a problem in that it cannot avoid the discomfort caused by the off-taste and off-flavor derived from the polysaccharide. Also, the larger the amount of the gelling agent, the more the amount of the other components (for example, fats and oils and additives) to be blended will be limited. It has been difficult to obtain a high composition (for example, 50 mass% or more, 65 mass% or more, 70 mass% or more, 75 mass% or more). The gelling agent of the present invention can impart an excellent thickening effect and promote gelation with a small amount of addition, and thus can solve the above problems.

The contents of the component (B) and the component (D) preferably satisfy the following formula (1). (B) By setting the ratio of (D) gelling agent to water within a specific range, a high content of oils and fats can be stabilized with a small amount of water, and a homogeneous, cohesive gel-like substance suitable for feeding Can be obtained.
0.7≦d/b×100≦2.5 (1)
In the above formula (1), b represents the content (mass %) of the component (B) in 100 mass% of the composition, and d represents the content (mass of the component (D) in 100 mass% of the composition. %).
More preferably, the following formula (1)' is satisfied.
0.7≦d/b×100≦2.0 (1)′

As the gelling agent, in addition to the components (d1) to (d3), dextrin, oligosaccharide, sugar, glucose or the like may be added, if necessary, for the purpose of improving dispersibility, as long as the effects of the present invention are not impaired. May be included.

The method for producing the gelling agent containing the component (d1), the component (d2), and optionally the component (d3) is not particularly limited. For example, the gelling agent may be prepared by previously mixing the component (d1) and the component (d2), and then optionally mixing the component (d3), or the components (d1) to (d3). The components may be added at once and mixed, or the component (d1) and the component (d3) may be mixed in advance, and then the component (d2) may be mixed, or the component (d2) may be mixed. And (d3) component may be mixed in advance, and then (d1) component may be mixed.

(E) Other components The gel food composition of the present invention contains various nutritional supplements, sugars, sweeteners, and flavors for the purpose of adjusting flavor and/or fortifying nutrition within a range that does not impair the effects of the present invention. , Fragrance, antioxidant, preservative, colorant, emulsification aid, pH adjuster, organic acid, buffer, fruit juice, dairy products (yogurt, milk, fresh cream, skim milk powder, fermented milk, whey, etc.), Additives such as eggs (including egg yolk and egg white) may be included. These are not particularly limited as long as they are generally used in the food field, and they can be used in appropriate combination.
As the nutritional supplement component, amino acids, fat-soluble and water-soluble vitamins, minerals (including trace essential elements such as calcium, iron, zinc, copper) can be used.
Examples of the sweetener include sugars such as butter sugar, sucrose, and high-fructose corn syrup, and artificial sweeteners such as saccharin, aspartame (registered trademark), acesulfame K (registered trademark), and sucralose (registered trademark).
As the flavor (flavor), various natural and artificial flavors used in the food field can be appropriately used. As the flavor, various natural and artificial flavors used in the food field can be appropriately used.
Examples of the antioxidant include tocopherol, tocopherol acetate, propyl gallate, stearate ascorbate, glycine, sodium ascorbate, sodium erythorbate and the like.
Examples of the preservative include sodium citrate, methyl paraoxybenzoate, propyl paraoxybenzoate and the like.
Examples of the emulsification aid include concentrated glycerin, macrogol and the like.
Examples of the pH adjuster include citric acid, acetic acid, phosphoric acid, sodium hydrogen carbonate, sodium hydroxide and the like. The addition amount of the pH adjuster is not particularly limited as long as it does not impair the effects of the present invention, but is, for example, 0.2 to 1% by mass based on the total mass (100% by mass) of the gel food composition. is there.
Examples of the organic acid include acetic acid, citric acid, malic acid, fumaric acid, tartaric acid, gluconic acid, adipic acid, succinic acid, lactic acid and the like.
It may also contain taste components such as cocoa powder, coconut powder, green tea powder, vegetable puree and fruit puree.

The gel food composition of one embodiment further contains (e1) an organic acid in addition to the components (A) to (D). The content of the organic acid is not particularly limited as long as it does not impair the effects of the present invention, but is, for example, 1 to 3% by mass (preferably 1% by mass) based on the total mass (100% by mass) of the gel food composition. (About 2% by mass) is preferable. Of these, acetic acid is preferably contained as the organic acid. The organic acid may be previously mixed with the above component (B) water and added to the composition in the form of an aqueous solution. In one embodiment, based on the total mass (100 mass%) of the gel food composition, the content of the component (A) fats and oils is 50 to 88 mass%, and the content of the (e1) organic acid is 1 Can be up to 3% by weight. In one embodiment, based on the total mass (100 mass%) of the gel food composition, the content of the component (A) fat and oil is 70 to 88 mass%, and the content of the (e1) organic acid is 1 Can be up to 2% by weight.

The gel food composition of the present invention is in the form of a homogeneous gel and is suitable for feeding. In the present specification, "homogeneous gel" means a gelled state of a homogeneous emulsion of oil and water, and "heterogeneous gel" means an emulsion of water and a part of oil. Gelled and the remaining oil was separated, or only water was gelled and the oil was separated.

The gel food composition preferably has a calorie (calorific value) of 450 kcal/100 g or more, and more preferably 500 kcal/100 g or more. From the viewpoint of ingesting sufficient nutrition with a small amount of meal, calories of 600 kcal/100 g or more are more preferable. The upper limit of calories is not particularly limited, but from the viewpoint of ease of eating, it is preferably 850 kcal/100 g or less, more preferably 800 kcal/100 g or less. The calorie is measured according to the modified atwater method described in the third column of the first table of the nutrition labeling standard.

When the gel food composition of the present invention is used for energy supplementation, particularly for feeding to a renal disease patient, the protein content is, for example, 10% by mass or less based on the total mass of the gel food composition, and further, Is preferably 3% by mass or less, more preferably 0.5% by mass or less, and particularly preferably substantially free of protein. Furthermore, the gel food composition for kidney disease patients preferably has a low potassium content, and is preferably 20 mg/100 g or less, and 10 mg/100 g or less, based on the total mass of the gel food composition. Is more preferable, and most preferably substantially free of potassium. As described above, by suppressing the protein content and/or potassium content to be low, it becomes possible to prepare a food suitable for a patient with renal disease. The protein content can be measured by the nitrogen quantitative conversion method, and the potassium content can be measured by the inductively coupled plasma emission spectrometry.

<Manufacturing method>
The gel-like food composition of the present invention can be produced, for example, by mixing the components constituting the composition. The addition order and addition method of each component are not particularly limited.
For example, it can be produced by a method including the following Step 1 and Step 2 and, if necessary, Step 3.
Step 1: Mixing (A) fat and oil, (B) water, (C) emulsifier, and (E) other components as necessary to prepare an O/W emulsion.
Step 2: mixing (D) a gelling agent with the O/W emulsion.
Optional step 3: (A) fat and oil is further mixed with the mixed solution.
A preferred embodiment of each component (A) to (E) is the same as the form described in the above <gelled food composition>.

In the production method of the present embodiment, by using the gelling agent described above, it is possible to stabilize a high content of fats and oils with a small amount of water, whereby a homogeneous gel-like material can be obtained.

Hereinafter, each step will be described. The added amount (parts by mass) of each of the components (A) to (D) is based on the final mass (100 parts by mass) of the gelled food composition, and the components (A) to (D), and A gelled food composition (100 parts by mass) containing the component (E) is obtained as necessary.

(Process 1)
First, an oil/fat (A), water (B), and an emulsifier (C) are mixed to prepare an O/W emulsion. The order of adding the components (A) to (C) is not particularly limited. Preferably, from the viewpoint of solubility, (C) an emulsifier is previously added to (B) water to be dissolved, and the obtained solution is stirred or mixed at a rotation speed of 10 to 40° C. at a rotation speed of about 500 to 1,000 rpm. It is preferable to add (A) fats and oils with stirring. Further, the mixing method is not particularly limited as long as a homogeneous O/W type emulsion can be obtained. For example, the mixture is stirred at 10 to 40° C. (preferably 15 to 30° C.) at a rotation speed of about 500 to 1,000 rpm by a stirring or mixing means for stirring time of about 5 to 60 minutes to emulsify. The timing of addition of the optional component (E) is not particularly limited.

The amount of the (A) fat or oil added may be the total amount (for example, 50 to 88 parts by mass) of the fat or oil contained in the gel food composition in step 1. Alternatively, in Step 1, a part of the oil or fat to be contained in the gelled food composition (for example, 10 to 50 parts by mass) may be added, and in Step 3, the rest of the oil or fat may be further mixed.

The addition amounts of (B) water and (C) emulsifier are determined according to the content of fats and oils, and may be any amount as long as a stable O/W type emulsion is obtained. Specifically, the addition amount of (B) water is 11 to 49 parts by mass, preferably 11 to 40 parts by mass, more preferably 12 to 30 parts by mass, and further preferably 13 to 25 parts by mass. The amount of the emulsifier (C) added is 0.05 to 5 parts by mass, preferably 0.1 to 3 parts by mass, and more preferably 0.3 to 1 part by mass.

(Process 2)
Next, the (D) gelling agent is mixed with the O/W emulsion obtained in step 1. The addition of the gelling agent can further stabilize the O/W type emulsification of the oil and fat.
The gelling agent may be added in such an amount that a homogeneous gel-like material can be obtained. Specifically, it is 0.15 to 0.5 parts by mass. If it exceeds 0.5 parts by mass, the blending amount of other components (for example, fats and oils and additives) is limited, and it becomes difficult to contain the fats and oils in a high blending amount; Is not preferable. If it is less than 0.15 parts by mass, gelation may be insufficient. The amount of the gelling agent added is preferably 0.15 to 0.5 parts by mass, more preferably 0.2 to 0.4 parts by mass, from the viewpoint of stable gelation and ensuring workability.
In a preferred form, the relationship between (B) water and (D) gelling agent satisfies the relationship of the above formula (1) (more preferably formula (1)′). By setting the ratio of (D) the gelling agent to (B) water in a specific range, a high content of fats and oils can be stabilized with a small amount of water, and a homogeneous gel-like material can be obtained.

The O/W type emulsion can be stabilized by adding the gelling agent and then mixing them. The mixing method is not particularly limited. For example, stirring is performed at 10 to 40° C. (preferably 15 to 30° C.) at a rotation speed of about 500 to 1,000 rpm using a stirring means, and a stirring time of about 5 to 60 minutes. Stabilize the emulsification. It is preferable to mix so as not to cause foaming.

(Process 3)
Step 3 is an optional step. As described above, the rest of the fat and oil (A) may be further mixed with the mixed solution obtained in the above step 2.
The addition amount of the additional fat (A) may be determined according to the desired fat content. Specifically, it is 10 to 75 parts by mass, preferably 20 to 70 parts by mass, and more preferably 30 to 60 parts by mass. Thus, the additional oil or fat may be mixed with the stable O/W type emulsion obtained in the above step 2 to obtain a stable gel composition in which a high content of oil or fat is homogeneously dispersed. it can. It is preferable to add the additional oil or fat gradually while stirring the O/W emulsion in order to maintain the stability of the emulsified state. The stirring is preferably carried out so as not to cause foaming. For example, a spoon or a stirring or mixing means is used to gradually (low speed) and gradually stir for about 5 to 30 minutes.

Then, the mixed solution obtained in the above step 2 or step 3 is gelled. The method for gelation is not particularly limited, and examples thereof include a method in which the mixed solution obtained above is homogenized while being heated at a gelation start temperature or higher, and then cooled if necessary.
The heating temperature is higher than the gelation start temperature, for example, 85°C or higher, preferably 95°C or higher. The upper limit is not particularly limited, but is usually 100° C. or lower in order to prevent the emulsified state from collapsing due to high temperature. The heating time is, for example, 1 to 60 minutes. The cooling temperature in the case of cooling is not particularly limited, and is preferably room temperature, preferably 10°C or lower. The viscosity is lowered by heating, but it is gelated by cooling it. In particular, when the composition is heated to 85° C. or higher and cooled again to 10° C. or lower, a composition having a higher degree of gelation can be obtained.

Note that at least one of the above steps 1 to 3 may be performed, for example, under a nitrogen atmosphere in order to prevent the oxidation of the oil and fat.
According to the above method, it is possible to obtain a homogeneous gel composition containing a large amount of fats and oils with a small amount of gelling agent.

The gel food composition may be subjected to pH adjustment treatment and/or heat sterilization treatment in order to prevent deterioration of quality such as texture and physical properties. Such a gel food composition can be suitably used as a food composition for keeping at room temperature.
The pH of the gel food composition is, for example, 4.5-8. When the pH is within the above range, discomfort after eating can be suppressed even if the medium chain fatty acid content is high.

<Food>
The gel food composition of the present invention is in a gelled state (jelly-like or jam-like) from a solid state to a semi-solid state. In the present specification, the term "gel-like" refers to a three-dimensional structure together with viscosity such as jelly or jam (a state in which polymer chains form a three-dimensional network structure and water is immobilized (immobilized)). It means that it has physical properties with poor fluidity.
The gel food composition of the present invention can be directly consumed as a gel food. The gel-like food composition of the present invention is gel-like (jelly-like or jam-like) and can be comfortably eaten despite a high fat content. Examples of gelled foods preferably include jelly foods, jelly drinks, gummy, bavarois, pudding, mousse, jam, nutritional supplements, and liquid foods.

The food may also be a food containing the gel food composition of the present invention. For example, by mixing the gel food composition with other food ingredients, yogurt, coffee, black tea, green tea, cocoa, soup powder, juice, soy milk, raw milk, processed milk, lactic acid bacteria beverage, calcium-enriched beverage, dietary fiber containing beverage. Beverages such as, coffee whitener, whipped cream, custard cream, soft ice cream and other dairy products, bread, soup, stew, sauce, sauce, dressing, paste, liquid washes such as wasabi, seasoning, fruit It may be processed meat products such as sauces and fruit preparations, liquid foods, gel foods such as jelly and pudding, liquid or paste supplements, liquid or paste pet foods.

Since the gel food composition of the present invention or the food containing the same contains a high proportion of fats and oils, it has a large amount of heat per unit mass, and it is possible to replenish sufficient energy with a small amount of food. Therefore, the gel-like food composition of the present invention or a food containing the same can be used for energy supplementation, recovery of malnutrition, and nutritional enrichment in patients with renal disease or in malnutrition. In addition, when using for energy supply of a renal disease patient, it is preferable to make it the form which contains a small amount of protein and/or potassium, or does not contain substantially.
Further, the viscosity and shape of the gel food composition or food containing the same (eg, plate-like, stick-like is adjusted to easily pass through the pharynx to be swallowed, and can be used for energy supply for people with dysphagia. Good.
The gel food composition of the present invention or a food containing the same can be used for feeding healthy mammals including humans. The food composition or food of the present invention is preferably used to provide an energy source in situations requiring large and rapid energy supplements. The gel food composition of the embodiment or a food containing the same may be a functional food.

One embodiment relates to a method of replenishing energy in a subject in need thereof, comprising ingesting a food comprising the gelled food composition. As used herein, the term "subject" refers to an animal. For example, the food of the embodiment can be fed to a mammal. Examples of mammals to be fed (targets) include, in addition to humans, domestic animals such as cows, horses, sheep and goats, pet animals such as dogs and cats, and experimental animals such as mice, rats, guinea pigs, and rabbits. However, it is not limited to these animals. In one embodiment, the subject can be a healthy mammal, including a human. In one embodiment, the subject can be a healthy human. In one embodiment, the subject can be a renal disease patient or an undernourished patient.

Hereinafter, the present invention will be described more specifically with reference to Examples, but the present invention is not limited to these Examples. Unless otherwise specified, “part” means “part by mass” based on the mass standard. "Room temperature" in the following Examples and Production Examples usually indicates about 10 to 30°C.

[Materials used]
<Component (A): fat and oil>
MCT: Medium-chain fatty acid triglyceride (constituent fatty acid: caprylic acid, capric acid), trade name: Nisshin MCT Oil (manufactured by Nisshin Oillio Group Co., Ltd., energy per gram is 9 kcal)
DHA/EPA: Fish oil mixture containing 38% by mass of DHA (docosahexaenoic acid) and 8% by mass of EPA (eicosapentaenoic acid) <component (B): water>
Water: Tap water <Component (C): Emulsifier>
Emulsifier 1 (C1): polyglycerin fatty acid ester (decaglycerin monostearate preparation), trade name: Sunsoft Q-18SW (manufactured by Taiyo Kagaku Co., Ltd.)
Emulsifier 2 (C2): polyglycerin fatty acid ester (pentaglycerin monostearate), trade name: Sunsoft A-181E (manufactured by Taiyo Kagaku Co., Ltd.)
Emulsifier 3 (C3): polyglycerin fatty acid ester (pentaglycerin monooleate), trade name: Sunsoft A-171E (manufactured by Taiyo Kagaku Co., Ltd.)

<Production of jelly composition>
The jelly compositions of the Examples and Comparative Examples were prepared by either Method A or Method B below.
(Method A: One-step method)
At room temperature, water and the emulsifier shown in Table 1 were put into a plastic container and dissolved. While stirring this at room temperature using a stirrer (manufactured by Shinto Kagaku Co., Ltd., Three One Motor), the fats and oils (A1) shown in Table 1 were added and stirred at 1,000 rpm for 5 minutes using the Three One Motor. , O/W type emulsion was obtained.
To this, at room temperature, a gelling agent prepared by previously mixing the respective components with the formulation shown in Table 1 was added, and stirred at 1,000 rpm for 10 minutes using a three-one motor. After the total amount was added, the mixture was heated at 85°C to 100°C for 3 minutes and then cooled to 10°C or lower to complete the jelly composition.
(Method B: two-step method)
At room temperature, water and the emulsifier shown in Table 1 were put into a plastic container and dissolved. While stirring this at room temperature using a stirrer (manufactured by Shinto Kagaku Co., Ltd., Three One Motor), the fats and oils (A1) shown in Table 1 were added and stirred at 1,000 rpm for 5 minutes using the Three One Motor. , O/W type emulsion was obtained.
To this, at room temperature, a gelling agent prepared by previously mixing the respective components with the formulation shown in Table 1 was added, and stirred at 1,000 rpm for 10 minutes using a three-one motor.
Then, at room temperature, the fat and oil (A2) obtained by mixing MCT alone or MCT and DHA/EPA in a formulation shown in Table 1 in advance was gradually added to the obtained mixed liquid while stirring with a spoon. After the total amount was added, the mixture was heated at 85°C to 100°C for 3 minutes and then cooled to 10°C or lower to complete the jelly composition.

<Evaluation of jelly composition>
With respect to the jelly compositions of Examples and Comparative Examples, gel formation (stability), emulsification degree and gelation degree were evaluated.

1. Gel formation (stability)
The state of the gel was visually confirmed during and after the production of the jelly composition, and evaluated according to the following evaluation criteria.
<Evaluation criteria>
◯: A homogeneous gel was formed.
X: The components did not separate during the production and did not form a homogeneous gel.

2. Emulsification degree The emulsification degree was visually confirmed during and after the production of the jelly composition, and evaluated according to the following evaluation criteria.
<Evaluation criteria>
4: Emulsified 3: Oil droplets are visible 2: Large oil droplets are semi-transparent 1: Separate and do not mix at all

3. Gelation degree The gelling degree was visually confirmed during and after the production of the jelly composition, and evaluated according to the following evaluation criteria. In Table 1, "-" indicates that the evaluation of the emulsification degree was 1, so the evaluation was not performed.
<Evaluation criteria>
◯: When it is taken out from the plastic container, it is solidified without fluidity. Δ: When it is taken out from the plastic container, it is not liquid but spreads a little.

In Table 1, the composition and manufacturing method of the jelly composition and the evaluation results are shown in Table 1. In Table 1, the numerical values of the components (A), (B), (C), (D), and (e1) represent parts by mass based on the total (100 parts by mass) of the jelly composition.

In addition, in FIG. 3 (Example) and No. 3 The photograph of the jelly composition obtained in No. 6 (Comparative Example) is shown. No. 1 shown in FIG. It is confirmed that in the jelly composition of Example 3 (Example), the whole jelly is composed of a gel composed of a homogeneous emulsion of oil and water. On the other hand, No. The jelly composition of 6 (Comparative Example) has a separation layer of oil (the transparent portion in the photograph) on the upper part, and water and a part of the oil are gelated, and the remaining oil is separated. Is confirmed.

From Table 1 and FIGS. 1 and 2 above, when a gelling agent containing xanthan gum, locust bean gum and optionally guar gum was used in a predetermined amount as a gelling agent (Example), It is confirmed that a jelly having a high content and consisting of a homogeneous gel was obtained.
In the production of jelly, a homogeneous gel can be obtained in both cases of adding all the fats and oils all at once (method A: one-step method) and adding the fats and oils in a divided manner (method B: two-step method). It was

In addition, when the relationship between the water content (b) and the gelling agent content (d) in the examples satisfies the relationship of the formula (1): 0.7≦d/b×100≦2.5 (No. 1 to 4, 13, 15 to 17, 20 to 23), a homogeneous and cohesive gel particularly suitable for feeding was obtained. On the other hand, when the above relational expression (1) was not satisfied (No. 5, No. 12), there was no problem in practical use, but the shape of the gel was slightly widened.

On the other hand, when the types of components of the gelling agent are different (No. 6 (comparative example), No. 18 (comparative example)); when the amount of the gelling agent added is small (No. 7 (comparative example), No. 7). 8 (comparative example); when the amount of the gelling agent added is large (No. 9 (comparative example), No. 10 (comparative example)), the total of the (d1) component and the (d2) component in the gelling agent When the content ratio was less than 70% by mass in the gelling agent (No. 14 (Comparative Example), No. 19 (Comparative Example)), a homogeneous gel could not be obtained.
Moreover, when the content of fats and oils exceeded 88 mass% (No. 11), a homogeneous gel could not be obtained.

It is useful as a gel-like food composition for energy supplementation, which allows sufficient nutrition to be ingested in a small amount.

Claims (13)

The following ingredients:
(A) Fat and oil 50 to 88 mass%;
(B) Water 11 to 49% by mass;
(C) Emulsifier 0.05 to 5% by mass; and (D) Gelling agent 0.15 to 0.4 % by mass;
A gel food composition comprising:
The (D) gelling agent contains (d1) xanthan gum and (d2) locust bean gum, and the total content of the (d1) component and the (d2) component in the (D) component is A composition which is 70% by mass or more. The content of the component (A) is 70 to 88% by mass;
The composition according to claim 1, wherein the content of the component (B) is 11 to 25% by mass. The composition according to claim 1, wherein the component (D) further contains (d3) guar gum. The composition according to any one of claims 1 to 3, wherein the component (A) contains a medium-chain fatty acid triglyceride. The composition according to any one of claims 1 to 4, wherein the component (A) is contained in an emulsified state. The component (C) is a group consisting of polyglycerin fatty acid ester, glycerin fatty acid ester, organic acid monoglyceride, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, lecithin, and enzymatically decomposed lecithin. The composition according to claim 1, comprising at least one selected from the group consisting of: Furthermore, at least 1 sort(s) selected from a nutritional supplement, a sweetener, a flavor, a fragrance|flavor, an antioxidant, a preservative, a coloring agent, an emulsification aid, and a pH adjuster is included, Any one of Claims 1-6. The composition according to the item. The composition according to any one of claims 1 to 7, which has a calorie of 450 kcal/100 g or more and is used for energy supplementation. The contents of the component (B) and the component (D) are represented by the following formula (1):
0.7≦d/b×100≦2.5 (1)
(In the above formula, b represents the content (% by mass) of the component (B) in 100% by mass of the composition, and d is the content (% by mass) of the component (D) in 100% by mass of the composition). Represents.)
The composition according to any one of claims 1 to 8, which satisfies the above condition. The composition according to claim 1, further comprising (e1) an organic acid. The composition according to any one of claims 1 to 10, wherein the content of the component (A) is 75 to 88% by mass. Food containing a composition according to any one of claims 1 to 11. The food product according to claim 12 , which is used for energy supplementation of a renal disease patient or an undernourished patient.