JP6753255B2 - Liquid nutritional composition - Google Patents

Description

The present invention relates to liquid nutritional compositions containing high concentrations of protein. More specifically, the present invention relates to a liquid nutritional composition containing a high concentration of protein and having a reduced calcium content.

A liquid nutritional composition containing a high concentration of protein is distributed as a dietary supplement for athletes aiming to improve physical ability and reduce physical fatigue after training and sports enthusiasts aiming to control weight. doing. The average daily protein requirement of Japanese is 68.9 g (Non-Patent Document 1). On the other hand, the required amount for athletes and sports enthusiasts is about 1.2 g / kg (body weight) (Non-Patent Document 2), which corresponds to about 84.0 g assuming a weight of 70 kg. About 15 g of the difference between the two is the amount of protein deficiency of the exerciser for one day. Athletes and sports enthusiasts often impose restrictions on their dietary content, and it is desirable to supplement the protein deficiency by ingesting the above liquid nutritional composition, regardless of the normal diet. 15 g corresponds to a concentration of about 7.5% when considering 200 mL per bottle, which is a popular form of the liquid nutrition composition, but increasing the protein concentration of the liquid nutrition composition to this extent causes a decrease in flavor and a decrease in flavor. It is difficult because of problems such as high viscosity, and it has not been achieved as a commercialization technology.

Recent liquid nutritional compositions have some solutions to the required performances such as reduced flavor and higher viscosity. For example, Patent Document 1 describes a liquid nutrition food composition containing 8 to 15 g / 100 mL of milk protein (milk protein concentrate) containing 85 to 95% by weight of milk caseins and 5 to 15% by weight of whey proteins. The thing is disclosed.

The milk protein concentrate is obtained by removing low molecular weight components such as lactose and minerals from skim milk degreased from milk by centrifugation or the like by filtration. The main components thereof are casein protein and whey protein, and the ratio thereof is the same as that in skim milk, and the ratio is about 8: 2 as casein protein: whey protein.
The milk protein concentrate contains casein protein and whey protein as main components, but what are casein protein (caseinate) fractionated from defatted milk by acid precipitation and whey protein fractionated from defatted milk and cheese whey? It has different properties. For example, the casein protein contained in the milk protein concentrate fractionated from defatted milk by filtration has the same micelle structure as in milk, whereas casein fractionated from defatted milk by acid precipitation. The micellar structure of the protein (caseinate) has already been destroyed by acid denaturation, resulting in a randomly elongated molecular structure. In addition, casein protein (caseinate) fractionated from skim milk by acid precipitation causes a decrease in flavor and a high viscosity when the protein concentration is increased as compared with the milk protein concentrate.

On the other hand, since calcium is retained in the micelle structure of casein protein contained in the milk protein concentrate, when a large amount of the milk protein concentrate is ingested, a large amount of calcium is also ingested at the same time. The casein protein (caseinate) fractionated from skim milk by acid precipitation has calcium removed because the micelle structure is destroyed.

Temporary high intakes of calcium from a normal diet rarely cause health problems, but long-term overdose of calcium causes hypercalcemia, hypercalciuria, soft tissue calcification, etc. May cause. Therefore, it is required to reduce the calcium content in dietary supplements and the like that are not intended to ingest calcium. Against this background, a calcium-removed milk protein concentrate having a reduced calcium content by cation exchange or the like has also been developed (for example, Patent Document 2). Further, Patent Document 3 discloses a liquid nutritional composition containing the same.
As described above, there is a demand for a liquid nutritional composition in which the content of calcium is reduced while maintaining the high protein content and suppressing the decrease in flavor and the increase in viscosity.

Japanese Unexamined Patent Publication No. 2013-176357 Japanese Patent Application Laid-Open No. 2010-502182 Japanese Patent Application Laid-Open No. 2013-530722

Ministry of Health, Labor and Welfare, "2013 National Health and Nutrition Survey Report", December 9, 2014 Edited by Mitsuru Higuchi, "New Edition of Sport Nutrition for Conditioning", Ichimura Publishing, October 2007, p. 63

An object of the present invention is to reduce the calcium content of a liquid nutritional composition containing a high concentration of milk protein concentrate while suppressing a decrease in flavor and an increase in viscosity.

As a result of diligent research to solve the above problems, the present inventor has obtained a casein decomposition product having a specific weight average molecular weight in addition to the milk protein concentrate in a liquid nutritional composition containing a high concentration of protein. We have found that the calcium content can be reduced while suppressing the decrease in flavor and the increase in viscosity by blending, and have completed the present invention.
That is, the present invention is the following [1] to [2].

[1]
It contains (A) milk protein concentrate and (B) casein degradation product having a weight average molecular weight of 19000 or more.
The content of (A) is 8 to 12.5% by mass,
A liquid nutritional composition having a content of (B) of 2 to 5% by mass.
[2]
Further, (C) contains fats and oils composed of edible fats and oils and emulsifiers,
The liquid nutritional composition according to [1], wherein the content of (C) is 0.1 to 1% by mass.

According to the invention of [1] above, in a liquid nutritional composition containing a high concentration of milk protein concentrate, a liquid nutritional composition in which the calcium content is reduced while suppressing a decrease in flavor and a high viscosity. Can provide things.
In particular, this liquid nutritional composition is found to have an excellent effect in suppressing high viscosity at low temperatures.

Further, according to the invention of [2] above, the effect of improving the emulsification stability in long-term storage and suppressing the deterioration of flavor is recognized by containing the fat and oil composed of edible fats and oils and emulsifiers.

Hereinafter, the present invention will be described in more detail.
[Liquid nutritional composition]
The liquid nutritional composition of the present invention contains (A) a milk protein concentrate and (B) a casein decomposition product having a weight average molecular weight of 19000 or more.

<(A) Milk protein concentrate>
The milk protein concentrate used in the present invention is obtained by removing low molecular weight components such as lactose and minerals from skim milk degreased by centrifugation or the like from milk by filtration or the like. The pore size of the filtration membrane is preferably 0.05 to 10 μm (ultrafiltration membrane), more preferably 0.001 to 0.01 μm (microfiltration membrane). In the microfiltration membrane, some whey proteins are removed, so that the ratio of casein proteins can be increased. Reducing the proportion of whey protein has the effect of improving flavor and heat resistance.

The protein contained in the milk protein concentrate is composed of casein protein and whey protein, and the ratio thereof (casein protein: whey protein) is preferably 85: 15 to 95: 5.
The total content of the protein contained in the milk protein concentrate is not particularly limited, but is preferably 50% by mass, more preferably 60% by mass, and particularly preferably 75% by mass.

As the milk protein concentrate, a milk protein concentrate having a reduced calcium content by cation exchange or the like may be used. The content of calcium contained in the milk protein concentrate is preferably 3% by mass or less, and more preferably 2.5% by mass or less.

The content of milk protein concentrate in the liquid nutritional composition is 8 to 12.5% by mass. If it is less than 8% by mass, the protein content of the liquid nutritional composition cannot be increased. On the other hand, if it exceeds 12.5% by mass, the calcium content cannot be reduced.

<(B) Casein decomposition product having a weight average molecular weight of 19000 or more>
The weight average molecular weight of the casein decomposition product having a weight average molecular weight of 19000 or more used in the present invention is preferably 20000 to 50,000, more preferably 30,000 to 40,000.
The casein decomposition product having a weight average molecular weight of 19000 or more used in the present invention is prepared by hydrolyzing caseinate with an enzyme or the like to adjust the weight average molecular weight to 19000 or more. The weight average molecular weight of the casein decomposition product is measured by using high performance liquid chromatography (HPLC) under the following conditions.

[HPLC conditions]
Column: Superdex Peptide 10 / 300GL (GE Health Care / Pharmacia)
Mobile phase: 0.1% (v / v) containing trifluoroacetic acid (TFA) 0.05M phosphate buffer (containing 0.15M NaCl) pH 7.0
Flow rate: 0.3 mL / min, analysis time: 80 minutes, detection wavelength: 214 nm, column temperature: 25 ° C, injection amount: 10 μL
[Standard solution]
Cytochorome C, from Horse Heart (Mw = 12,384g / mol) 1mg / 5mL
Aprotinin, from Bovine Lung (Mw = 6,512g / mol) 1mg / 2.5mL
(Gly) 6 (Mw = 360g / mol) 5mg / 5mL
(Gly) 3 (Mw = 189g / mol) 5mg / 5mL
Glycine (Mw = 75g / mol) 10mg / 5mL
Each was dissolved separately to each concentration and filtered through a 0.45 μm filter to prepare a standard solution.
[Preparation of sample solution]
Each sample was dissolved in a mobile phase to 50 mg / mL, diluted 10-fold, filtered through a 0.45 μm filter, and used as a sample solution (0.5%).
[Calculation method of weight average molecular weight (Mw)]
Mw = Σ (Wi ・ Mi) / W = Σ (Hi ・ Mi) / Σ (Hi)
W: Gross weight of polymer Wi: Weight of i-th polymer Mi: Molecular weight at i-th elution time Hi: Height at i-th elution time

A method for producing a casein decomposition product can be obtained by hydrolyzing a casein protein (caseinate) with an enzyme or the like.
The method for producing caseinate is obtained by neutralizing the casein protein of the precipitate fraction obtained by precipitating skim milk with an acid or an enzyme with a monovalent or divalent metal salt. Examples of the monovalent metal salt used for neutralization include sodium salts (sodium hydroxide, sodium carbonate, sodium hydrogencarbonate, etc.), potassium salts (potassium hydroxide, potassium carbonate, etc.) and the like. Examples of the divalent metal salt used for neutralization include magnesium salts (magnesium hydroxide, magnesium carbonate, etc.), calcium salts (calcium hydroxide, calcium carbonate, etc.) and the like. Caseinate is also called casein sodium, casein potassium, casein magnesium, casein calcium, depending on the salt used for neutralization. Caseinate contains almost no calcium because the micellar structure is destroyed by acid denaturation.

The content of casein decomposition products having a weight average molecular weight of 19000 or more is 2 to 5% by mass. If it is less than 2% by mass, the protein content of the liquid nutritional composition cannot be increased. On the other hand, if it exceeds 5% by mass, the flavor is lowered. In addition, long-term storage causes deterioration of flavor, deterioration of appearance, and increase in viscosity at 5 ° C.

The mass ratio (A / B) of the component A to the component B is not particularly limited, but is preferably 1.9 to 6.3. When it is 1.9 or more, the ratio of the A component to the B component content is increased, so that the flavor can be improved while increasing the protein content in the liquid nutrition composition. Further, it has the effect that deterioration of flavor, deterioration of appearance, and increase in viscosity at 5 ° C. are unlikely to occur during long-term storage. On the other hand, in the case of 6.3 or less, the ratio of the B component to the content of the A component increases, so that the calcium content can be reduced while increasing the protein content in the liquid nutrition composition.

The protein content in the liquid nutritional composition is not particularly limited, but is preferably 8.0 to 13.5 g / 100 mL. In the case of 8.0 g / 100 mL or more, the protein intake can be sufficiently increased. On the other hand, when it is 13.5 g / 100 mL or less, the effect of improving the flavor is obtained.

The calcium content in the liquid nutritional composition is not particularly limited, but is preferably 280 mg / 100 mL or less, and more preferably 250 mg / 100 mL or less. By lowering the calcium content, it is possible to reduce the calcium intake in drinking a liquid nutritional composition for the purpose of protein intake.

<(C) Oil and fat content>
The liquid nutritional composition of the present invention preferably contains (C) edible fats and oils and fats and oils composed of emulsifiers. By adding the fat and oil, the edible fat and oil covers the hydrophobic region of the milk protein concentrate and the casein decomposition product, so that the effect of excellent emulsion stability is recognized. In addition, the effect of suppressing deterioration of flavor is also recognized.

The content of fats and oils contained in the liquid nutritional composition of the present invention is not particularly limited, but is preferably 0.1 to 1% by mass. When it is 0.1% by mass or more, the effect of oil and fat content that improves the emulsion stability during long-term storage and suppresses the deterioration of flavor can be obtained. On the other hand, when it is 1% by mass or less, it has the effects of increasing the viscosity, lowering the emulsification stability during long-term storage, and suppressing the deterioration of flavor.

The edible fats and oils are not particularly limited as long as they are edible fats and oils. For example, soybean oil, rapeseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, coconut oil, palm oil, palm kernel oil, peanut oil, olive oil, etc. Vegetable oils and fats such as high oleic rapeseed oil, high oleic safflower oil, high oleic corn oil or high oleic sunflower oil; animal fats and oils such as beef fat, lard, fish oil or milk fat; and these animal and vegetable fats and oils are separated, hydrogenated or esterified Replaced or medium chain triglyceride (MCT) and the like can be mentioned. From the viewpoint of exerting the effect of the above fats and oils more, it is preferably a vegetable fat or oil that is liquid at room temperature (25 ° C.) such as soybean oil or rapeseed oil.

The content of edible fats and oils in the liquid nutritional composition of the present invention is not particularly limited, but is preferably 0.01 to 0.99% by mass, more preferably 0.1 to 0.9% by mass, and particularly. It is preferably 0.3 to 0.8% by mass.

The emulsifier may be any emulsifier that dissolves in edible oils and fats. The emulsifier has the effect of emulsifying edible oils and fats covering the hydrophobic region of milk protein concentrate and casein decomposition products into an aqueous layer. For example, organic acid monoglyceride, monoglycerin fatty acid ester, diglycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, lecithin and the like can be mentioned. The HLB of the emulsifier is not particularly limited, but is preferably 1 to 12, more preferably 3 to 10, and particularly preferably 5 to 9.

The content of the emulsifier in the liquid nutritional composition of the present invention is not particularly limited, but is preferably 0.01 to 0.99% by mass, more preferably 0.05 to 0.5% by mass, and particularly preferably. Is 0.08 to 0.3% by mass.

<Other ingredients>
In addition to the above-mentioned components (A) to (C), the liquid nutritional composition of the present invention can contain raw materials usually used in foods. For example, sugars such as sucrose, glucose and fructose; carbohydrates such as starch and dextrin; dietary fibers such as cellulose; sweeteners such as aspartame and stevia; acidulants such as citric acid, lactic acid and malic acid; ascorbic acid, tocopherol and the like. Antioxidants; pH adjusters such as potassium citrate and sodium hydrogen carbonate; inorganic substances such as sodium chloride, calcium carbonate and dolomite; seasonings such as glutamic acid; vitamins such as vitamin B2 and vitamin D; raw medicines; fragrances; Examples include foaming agents.

[Manufacturing method of liquid nutritional composition]
The method for producing the liquid nutritional composition of the present invention is not particularly limited, but it is produced by using a known method. For example, it can be produced by performing a compounding step, a homogenization step, and a filling step. In addition, a sterilization step may be performed if necessary.

The compounding process is a process of dissolving each raw material in water. The raw materials are put in from the upper part of the tank and dissolved by propeller stirring, or in the case of difficult-to-dissolve raw materials, they are dissolved by a high-speed stirrer or a dissolution pump such as a pow blender. .. The water temperature at this time is preferably 25 ° C to 80 ° C, more preferably 30 ° C to 70 ° C, and most preferably 40 to 60 ° C. The raw material can be efficiently dissolved by increasing the water temperature. Furthermore, the emulsified particles can be efficiently refined in the next homogenization step. Further, if the water temperature is too high, the raw materials can be dissolved efficiently, but the deterioration of proteins and the components that are easily thermally decomposed such as vitamins occur, which has an unfavorable effect on the quality.

In the homogenization step, a high-speed homomixer, a menton-gorin homogenizer (low-pressure homogenizer, high-pressure homogenizer), or the like is used to refine the emulsified particles. A high-pressure homogenizer is preferably used in consideration of the homogenizing ability, the processing flow rate, the manufacturing cost, and the like. The homogenization pressure is preferably 10 MPa to 150 MPa, more preferably 30 MPa to 100 MPa, and most preferably 40 MPa to 80 MPa. Increasing the number of homogenization treatments is more effective for the nutritional composition of the present invention than increasing the homogenization pressure. The number of homogenization treatments is preferably 2 times or more, more preferably 3 times or more, and most preferably 4 times or more.

As the sterilization step, heat sterilization such as boil sterilization, retort sterilization, and UHT sterilization is used, but UHT sterilization is preferable in consideration of deterioration of flavor and nutritional components. UHT sterilization has a direct method and an indirect method, and the indirect method includes a plate type and a tubular type. The conditions for UHT sterilization are preferably 140 ° C. to 160 ° C. for 1 to 60 seconds.

In the filling step, when boil sterilization or retort sterilization is performed, the sealed container is filled before the sterilization step, and when UHT sterilization is performed, the sealed container is aseptically filled after the sterilization step. Examples of the sealed container include soft packaging materials such as cans, aluminum pouches, and soft bag containers when performing boil sterilization and retort sterilization, and Tetra Pak and the like when performing UHT sterilization.

The present invention will be specifically described below with reference to examples.
[Preparation of liquid nutritional composition]
(1) Ingredient A component of liquid nutritional composition:
Milk Protein Concentrate: "German Microcell MCC 8000" manufactured by Sachsenmic Milk & Whey Ingredients (Protein content: 78% by mass, Ca content: 2.1% by mass)
B component:
Casein decomposition product (weight average molecular weight: 32300): "Unifix LH" manufactured by Nippon Shinyaku Co., Ltd. (protein content: 89.5% by mass, Ca content: 0.1% by mass)
Casein degradation product (weight average molecular weight: 34100) ... "Morinaga Peptide Emulup" manufactured by Morinaga Milk Industry Co., Ltd. (protein content: 92% by mass, Ca content: 0.1% by mass)
Other protein sources:
Casein degradation product (weight average molecular weight: 18600): "Morinaga Peptide C800" manufactured by Morinaga Milk Industry Co., Ltd. (protein content: 90% by mass, Ca content: 0.1% by mass)
Casein decomposition product (weight average molecular weight: 121): "MCH-30" manufactured by Morinaga Milk Industry Co., Ltd. (protein content: 85% by mass, Ca content: 0.1% by mass)
Caseinate (weight average molecular weight: 53700): "MIPORDAN 31" manufactured by Arla Foods Ingredients (protein content: 89.2% by mass, Ca content: 0.1% by mass)
C component:
Vegetable oil: "Soybean decolorizing oil" manufactured by NOF Corporation
Emulsifier: "Sunsoft No. 681NU" manufactured by Taiyo Kagaku Co., Ltd. (HLB: 8.5)
Other ingredients:
Sweetener: "Sun Sweet SU-200" manufactured by Saneigen FFI Co., Ltd.
Antioxidant (ascorbic acid): "L-ascorbic acid (vitamin C)" manufactured by BASF Japan Ltd.
pH adjuster (potassium citrate): "Tripotassium citrate" manufactured by Showa Kako Co., Ltd.
Defoamer: "Awabreak G-109" manufactured by Taiyo Kagaku Co., Ltd.

(2) Formulation of Liquid Nutrition Composition The compounding composition of the liquid nutrition composition (Examples 1 to 11 and Comparative Examples 1 to 8) using the above raw materials is shown in Tables 1 to 3.

(3) Preparation of liquid nutritional composition a) Preparation step: Protein was slowly added and dissolved in warm water at 50 to 60 ° C. to which an antifoaming agent was added while stirring with a propeller stirrer. Then, fats and oils preheated to 70 ° C. to 80 ° C. were added. After 15 minutes, sweeteners, antioxidants, pH adjusters and flavors were added and adjusted to a predetermined weight with water.
b) Homogeneization step: A homogenization treatment was performed using a high-pressure homogenizer (“H20-H2” manufactured by Sanwa Engineering Co., Ltd.) (60 MPa, 2 treatments).
c) Sterilization step: The solution was sterilized by heating at 143 ° C. for 2 seconds (indirect tubular type) with a UHT sterilizer (Hisaka Works, Ltd. "RMS-2S-T / P").
d) Filling step: The solution cooled to 10 to 30 ° C. after sterilization was filled in a sterilized PET container (“# 430304” manufactured by Corning Inc.) in a clean bench.

(4) Evaluation of Liquid Nutrition Composition Next, regarding the obtained liquid nutrition composition, the "flavor", "appearance", and "viscosity" (20) immediately after production, after 6 months of refrigerated storage, and 12 months after refrigerated storage. ℃) ”and“ viscosity (5 ℃) ”were evaluated.
Regarding "flavor", the liquid nutritional composition of the present invention is assumed to be ingested in a refrigerated state (5 ° C to 10 ° C) like a general palatable beverage, and the flavor at that time is light and palatable. It is required that there is no putrid odor or bitterness peculiar to protein. Regarding "appearance", since the liquid nutritional composition of the present invention is filled in a closed container such as a can or Tetra Pak, it is sensually constant from the start to the end of drinking, that is, the emulsified state is kept stable. Is desirable. Therefore, the appearance is required to be in a uniform state without separation or aggregation. Regarding "viscosity (20 ° C.)" and "viscosity (5 ° C.)", the liquid nutritional composition of the present invention is assumed to be ingested at room temperature (20 ° C. to 30 ° C.) or refrigerated (5 ° C. to 10 ° C.), and is preferred. As a sex drink, it is desirable that the viscosity at the time of ingestion is as low as possible. Further, it is generally known that the viscosity of a liquid nutritional composition increases with a decrease in temperature, but a significant increase in viscosity with a decrease in temperature is not desirable as a palatable beverage. Therefore, the preferable viscosity as a palatable beverage is less than 50 mPa · s at 20 ° C. and less than 200 mPa · s at 5 ° C. Regarding storage stability, the liquid nutritional composition of the present invention is expected to be stored in a refrigerator (5 ° C. to 10 ° C.) for a long period of time. (10 ° C) It is required that there is no significant change in quality during storage.

<Flavor>
As for the evaluation method of flavor, the sample beverage was prepared by 5 panelists (3 males and 2 females aged 27-40 years old), and the flavor in a refrigerated state (5 ° C to 10 ° C) was evaluated as follows. Evaluated by. The results are shown at the bottom of the formulation table in Tables 1 to 3.
⊚: All 5 people evaluated it as having a light taste and no rotting odor or bitterness peculiar to protein.
Symbol: Evaluation Criteria ◯: 3 to 4 people evaluated that the taste was light and that there was no putrid odor or bitterness peculiar to protein.
Δ: One or two people evaluated that the palate was light and had no putrid odor or bitterness peculiar to protein and was good.
X: No one evaluated it as good because it had a light taste and had no putrid odor or bitterness peculiar to protein.

<Appearance>
The evaluation of the appearance condition was visually evaluated based on the following criteria. The results are shown at the bottom of the formulation table in Tables 1 to 3.
Symbol: Evaluation criteria ⊚: Uniform state with no separation or aggregation.
◯: There is separation or aggregation, but the degree is slight and it is drinkable.
Δ: There is obvious separation or agglomeration, but if the container is shaken, it becomes uniform and can be drunk.
X: There is obvious separation or agglomeration, and even if the container is shaken, it is uneven and not suitable for drinking.

<Viscosity>
Viscosity is evaluated using a B-type viscometer manufactured by Brookfield Engineering Laboratories, under the conditions of rotor: No. 1 rotor, container: BL adapter, capacity: 50 mL, rotation speed: 30, measurement temperature of 20 ° C and 5 ° C. It was measured. The results are shown at the bottom of the formulation table in Tables 1 to 3.

In addition, the protein content and calcium content of the raw materials were measured, and the protein content and calcium content in the liquid nutrition composition were calculated from the blending amount. The method for measuring the protein content and the calcium content is as follows.
<Protein content>
The protein content of the present invention was measured by measuring the nitrogen content using the Kjeldahl method and calculating the nitrogen-protein conversion coefficient as 6.38.
<Calcium content>
The calcium content of the present invention was measured by atomic absorption spectrophotometry or inductively coupled plasma emission spectrometry.

In addition, the pH of the liquid nutritional composition was measured by the following method.
<pH>
The pH of the present invention was measured at a temperature of 20 to 30 ° C. with a pH meter "M-13" manufactured by HORIBA, Ltd.

Looking at Examples 1 to 3 in Table 1, (A) the liquid nutritional composition containing the milk protein concentrate contains a casein decomposition product containing almost no calcium, so that the protein is contained in a high concentration. , Calcium content can be reduced. Further, by containing the casein decomposition product having a weight average molecular weight of 19000 or more, the casein decomposition product does not have a high viscosity even though it contains a protein derived from caseinate, and no deterioration in flavor is observed. On the other hand, in Comparative Examples 1 and 2 containing a casein decomposition product having a weight average molecular weight of less than 19000, the flavor was deteriorated, and in Comparative Example 2 containing a casein decomposition product having a weight average molecular weight decomposed to 121, the sterilization treatment was performed. Generated agglomerates. In Comparative Example 3 containing caseinate, a decrease in flavor and an increase in viscosity occurred.

Further, in Example 3 containing no oil or fat, the flavor and appearance were good immediately after production, but separation occurred due to long-term storage, and deterioration of the flavor was also observed. That is, it can be seen that the long-term stability is improved by containing the fat and oil.

In Table 2, the content of (A) milk protein concentrate was changed for evaluation. As a result, good results were obtained when the content of the milk protein concentrate was 8 to 12.5% by mass. On the other hand, in Comparative Example 4 in which the content of the milk protein concentrate was 7% by mass, the protein content decreased. Further, in Comparative Example 6 in which the milk protein concentrate was 14% by mass, not only the calcium content was increased, but also separation occurred immediately after the production, a decrease in flavor was observed, and further, a high viscosity was also generated. ..

In Comparative Example 5 containing 2% by mass of fat and oil, the flavor and appearance immediately after production were good, but the viscosity at 5 ° C. tended to increase. In addition, during long-term storage, separation occurred, deterioration of flavor was observed, and further, high viscosity also occurred.

In Table 3, (B) the content of casein decomposition products having a weight average molecular weight of 19000 or more was changed for evaluation. As a result, good results were obtained when the content of the B component was 2 to 5% by mass. On the other hand, in Comparative Example 7 in which the content of the B component was 1% by mass, the protein content was reduced. Further, in Comparative Example 8 in which the B component was 6% by mass, a decrease in flavor was observed. Further, in long-term storage, further deterioration of flavor, deterioration of appearance, and increase in viscosity at 5 ° C. occurred.

The liquid nutritional composition of the present invention can be used as a liquid food for medical use and a high-protein beverage for athletes.

The liquid nutritional composition of the present invention may also be used as a powdery composition that can be dispersed in water to form the liquid nutritional composition of the present invention.

Claims (2)

It contains (A) milk protein concentrate and (B) casein degradation product having a weight average molecular weight of 19000 or more.
The content of (A) is 8 to 12.5% by mass,
A liquid nutritional composition having a content of (B) of 2 to 5% by mass. Further, (C) contains fats and oils composed of edible fats and oils and emulsifiers,
The liquid nutritional composition according to claim 1, wherein the content of (C) is 0.1 to 1% by mass.