JP6899570B2 - Concentrated liquid food - Google Patents
Concentrated liquid food Download PDFInfo
- Publication number
- JP6899570B2 JP6899570B2 JP2017145134A JP2017145134A JP6899570B2 JP 6899570 B2 JP6899570 B2 JP 6899570B2 JP 2017145134 A JP2017145134 A JP 2017145134A JP 2017145134 A JP2017145134 A JP 2017145134A JP 6899570 B2 JP6899570 B2 JP 6899570B2
- Authority
- JP
- Japan
- Prior art keywords
- concentrated liquid
- mass
- psicose
- liquid food
- sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000021056 liquid food Nutrition 0.000 title claims description 43
- 235000000346 sugar Nutrition 0.000 claims description 50
- BJHIKXHVCXFQLS-PUFIMZNGSA-N D-psicose Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)C(=O)CO BJHIKXHVCXFQLS-PUFIMZNGSA-N 0.000 claims description 28
- WQZGKKKJIJFFOK-IVMDWMLBSA-N D-allopyranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@H](O)[C@@H]1O WQZGKKKJIJFFOK-IVMDWMLBSA-N 0.000 claims description 26
- 235000020888 liquid diet Nutrition 0.000 claims description 21
- 229920001353 Dextrin Polymers 0.000 claims description 15
- 239000004375 Dextrin Substances 0.000 claims description 15
- 235000019425 dextrin Nutrition 0.000 claims description 15
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 15
- 239000004386 Erythritol Substances 0.000 claims description 14
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 14
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 14
- 235000019414 erythritol Nutrition 0.000 claims description 14
- 229940009714 erythritol Drugs 0.000 claims description 14
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 14
- 108090000623 proteins and genes Proteins 0.000 claims description 14
- 102000004169 proteins and genes Human genes 0.000 claims description 14
- 239000000811 xylitol Substances 0.000 claims description 14
- 235000010447 xylitol Nutrition 0.000 claims description 14
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 14
- 229960002675 xylitol Drugs 0.000 claims description 14
- 150000008163 sugars Chemical class 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 9
- 150000002632 lipids Chemical class 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 230000009747 swallowing Effects 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 3
- 239000000654 additive Substances 0.000 description 12
- 230000000996 additive effect Effects 0.000 description 12
- 235000018102 proteins Nutrition 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 8
- 239000013065 commercial product Substances 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 150000001323 aldoses Chemical class 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 5
- 230000003247 decreasing effect Effects 0.000 description 5
- 230000037406 food intake Effects 0.000 description 5
- 150000005846 sugar alcohols Chemical class 0.000 description 5
- 150000002772 monosaccharides Chemical class 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- 208000007976 Ketosis Diseases 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 235000012041 food component Nutrition 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 150000002584 ketoses Chemical class 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- WQZGKKKJIJFFOK-SVZMEOIVSA-N (+)-Galactose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-SVZMEOIVSA-N 0.000 description 2
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PYMYPHUHKUWMLA-LMVFSUKVSA-N aldehydo-D-ribose Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 238000010170 biological method Methods 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000002980 postoperative effect Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 2
- XDIYNQZUNSSENW-UUBOPVPUSA-N (2R,3S,4R,5R)-2,3,4,5,6-pentahydroxyhexanal Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O XDIYNQZUNSSENW-UUBOPVPUSA-N 0.000 description 1
- FVVCFHXLWDDRHG-UPLOTWCNSA-N (2s,3r,4s,5r,6r)-2-[(2r,3s,4r,5r,6r)-6-[(2s,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)[C@@H](CO)O1 FVVCFHXLWDDRHG-UPLOTWCNSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- AEMOLEFTQBMNLQ-UHFFFAOYSA-N 3,4,5,6-tetrahydroxyoxane-2-carboxylic acid Chemical compound OC1OC(C(O)=O)C(O)C(O)C1O AEMOLEFTQBMNLQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- YTBSYETUWUMLBZ-UHFFFAOYSA-N D-Erythrose Natural products OCC(O)C(O)C=O YTBSYETUWUMLBZ-UHFFFAOYSA-N 0.000 description 1
- RFSUNEUAIZKAJO-VRPWFDPXSA-N D-Fructose Natural products OC[C@H]1OC(O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-VRPWFDPXSA-N 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- LKDRXBCSQODPBY-JDJSBBGDSA-N D-allulose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@H]1O LKDRXBCSQODPBY-JDJSBBGDSA-N 0.000 description 1
- YTBSYETUWUMLBZ-IUYQGCFVSA-N D-erythrose Chemical compound OC[C@@H](O)[C@@H](O)C=O YTBSYETUWUMLBZ-IUYQGCFVSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- SRBFZHDQGSBBOR-SOOFDHNKSA-N D-ribopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@@H]1O SRBFZHDQGSBBOR-SOOFDHNKSA-N 0.000 description 1
- LKDRXBCSQODPBY-IANNHFEVSA-N D-sorbose Chemical compound OCC1(O)OC[C@@H](O)[C@H](O)[C@H]1O LKDRXBCSQODPBY-IANNHFEVSA-N 0.000 description 1
- LKDRXBCSQODPBY-OEXCPVAWSA-N D-tagatose Chemical compound OCC1(O)OC[C@@H](O)[C@H](O)[C@@H]1O LKDRXBCSQODPBY-OEXCPVAWSA-N 0.000 description 1
- 208000019505 Deglutition disease Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 102000004195 Isomerases Human genes 0.000 description 1
- 108090000769 Isomerases Proteins 0.000 description 1
- LKDRXBCSQODPBY-AMVSKUEXSA-N L-(-)-Sorbose Chemical compound OCC1(O)OC[C@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-AMVSKUEXSA-N 0.000 description 1
- LKDRXBCSQODPBY-NSHGFSBMSA-N L-fructose Chemical compound OCC1(O)OC[C@H](O)[C@H](O)[C@H]1O LKDRXBCSQODPBY-NSHGFSBMSA-N 0.000 description 1
- BJHIKXHVCXFQLS-ZXEDONINSA-N L-psicose Chemical compound OC[C@H](O)[C@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-ZXEDONINSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- DFPAKSUCGFBDDF-ZQBYOMGUSA-N [14c]-nicotinamide Chemical compound N[14C](=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-ZQBYOMGUSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- NJRWLESRYZMVRW-UHFFFAOYSA-N carboxy carboxyoxycarbonyl carbonate Chemical compound OC(=O)OC(=O)OC(=O)OC(O)=O NJRWLESRYZMVRW-UHFFFAOYSA-N 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000012716 cod liver oil Nutrition 0.000 description 1
- 239000003026 cod liver oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000018823 dietary intake Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 229940013317 fish oils Drugs 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
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- -1 for example Substances 0.000 description 1
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 1
- 150000003271 galactooligosaccharides Chemical class 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- BJHIKXHVCXFQLS-LFRDXLMFSA-N keto-L-tagatose Chemical compound OC[C@H](O)[C@@H](O)[C@@H](O)C(=O)CO BJHIKXHVCXFQLS-LFRDXLMFSA-N 0.000 description 1
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- 239000011777 magnesium Substances 0.000 description 1
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- 150000004667 medium chain fatty acids Chemical class 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
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- 208000028719 osmotic diarrheal disease Diseases 0.000 description 1
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- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
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- 235000019643 salty taste Nutrition 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
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- 235000019710 soybean protein Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
本発明は、濃厚流動食及びその製造方法に関する。 The present invention relates to a concentrated liquid food and a method for producing the same.
濃厚流動食は、高齢者や術後患者が効率よく栄養を摂取するための食事代替品であって、その形状は、液状又は固形状であり、摂取形態は、大きくは経管摂取又は経口摂取に分けられる。経管摂取では濃厚流動食は直接胃に送り込まれるため、その味質は問題とならないが、経口摂取ではその味質の悪さから、味の調整がされるのが一般的である。この濃厚流動食の味質の悪さは、糖質、タンパク質、脂質、ミネラル及びビタミンなどの栄養成分を高濃度に含有することに起因し、独特の甘味、えぐ味、塩味、苦味といった不快な味質を呈することによるものである。そして、このような濃厚流動食の問題を解決すべく、従来から様々な工夫がなされている。 The concentrated liquid diet is a dietary substitute for the elderly and postoperative patients to efficiently ingest nutrition, and its shape is liquid or solid, and the intake form is largely tube ingestion or oral ingestion. It is divided into. In the case of tube ingestion, the concentrated liquid food is directly sent to the stomach, so its taste quality does not matter, but in the case of oral ingestion, the taste is generally adjusted due to its poor taste quality. The poor taste of this concentrated liquid food is due to the high concentration of nutritional components such as sugars, proteins, fats, minerals and vitamins, which causes unpleasant tastes such as unique sweetness, harshness, saltiness and bitterness. It is due to the quality. And, in order to solve such a problem of concentrated liquid food, various measures have been taken conventionally.
例えば、甘ったるさ、えぐ味や苦味などの不快に感じる風味を低減するため、特定量のナトリウム又はさらにフレーバーを含ませた液状栄養剤（特許文献１）や、濃厚流動食のエグ味、塩味、苦味や不快臭をマスキングするため、モルトエキスを含有させた濃厚流動食（特許文献２）が開示されている。 For example, in order to reduce unpleasant flavors such as sweetness, harshness and bitterness, a liquid nutritional supplement containing a specific amount of sodium or a flavor (Patent Document 1), or a concentrated liquid food such as astringent taste or salty taste. A concentrated liquid food containing a malt extract (Patent Document 2) is disclosed in order to mask bitterness and unpleasant odor.
また、一方で、特定量のタンパク質を含む飲食品の喉越しの悪さ、残留感を改善するために、特定量の希少糖を含有させた飲食品が開示されている（特許文献３）。 On the other hand, in order to improve the poor throat and residual feeling of foods and drinks containing a specific amount of protein, foods and drinks containing a specific amount of rare sugar are disclosed (Patent Document 3).
上述の通り、濃厚流動食の味質の改善又はタンパク質含有飲食品の残留感の改善のために様々な工夫がされているが、濃厚流動食特有の濃厚感に起因する飲み込みにくさを改善する方法については、いまだ詳細には検討されていなかった。 As described above, various measures have been taken to improve the taste quality of concentrated liquid foods or the residual feeling of protein-containing foods and drinks, but to improve the difficulty of swallowing due to the rich feeling peculiar to concentrated liquid foods. The method has not yet been examined in detail.
本発明者らは、濃厚流動食について種々検討したところ、デキストリン含有量及びＢｒｉｘ値が高い濃厚流動食は濃厚感が強く、嚥下困難者に限らず高齢者や術後患者にとっても非常に飲み込みにくいという課題があり、希少糖、Ｄ−プシコース、Ｄ−アロース、キシリトール及びエリスリトールのいずれか１以上を含有させることにより、濃厚感を軽減し飲みやすくできることを見出し、本発明を完成するに至った。 As a result of various studies on concentrated liquid foods, the present inventors have found that concentrated liquid foods having a high dextrin content and a high Brix value have a strong sense of richness and are extremely difficult to swallow not only for people with dysphagia but also for elderly people and postoperative patients. It has been found that by containing any one or more of rare sugar, D-psicose, D-allose, xylitol and erythritol, it is possible to reduce the feeling of richness and make it easier to drink, and completed the present invention.
すなわち、本発明は、上記知見に基づき完成されたものであり、以下の（１）〜（６）から構成されるものである。
（１）希少糖を０．１〜５．０質量％含有する濃厚流動食。
（２）希少糖がＤ−プシコース、Ｄ−アロース、キシリトール及びエリスリトールのいずれか１以上である、上記（１）記載の濃厚流動食。
（３）希少糖を０．１〜５．０質量％含有させる工程を含む、濃厚流動食の製造方法。
（４）希少糖がＤ−プシコース、Ｄ−アロース、キシリトール及びエリスリトールのいずれか１以上である、上記（３）記載の濃厚流動食の製造方法
（５）希少糖を含んでなる、濃厚流動食の飲み込みにくさ改善のための組成物。
（６）希少糖を含有させることを特徴とする、濃厚流動食の飲み込みにくさの改善方法。
That is, the present invention has been completed based on the above findings, and is composed of the following (1) to (6).
(1) A concentrated liquid food containing 0.1 to 5.0% by mass of rare sugar.
(2) The concentrated liquid diet according to (1) above, wherein the rare sugar is one or more of D-psicose, D-allose, xylitol and erythritol.
(3) A method for producing a concentrated liquid food, which comprises a step of containing 0.1 to 5.0% by mass of a rare sugar.
(4) The method for producing a concentrated liquid food according to (3) above, wherein the rare sugar is any one or more of D-psicose, D-allose, xylitol and erythritol (5) A concentrated liquid food containing a rare sugar. A composition for improving the difficulty of swallowing.
(6) A method for improving the difficulty of swallowing a concentrated liquid food, which comprises containing a rare sugar.
本発明によれば、高度に栄養成分を含有する高カロリーの濃厚流動食、特にデキストリン含有量及びＢｒｉｘ値が高い濃厚流動食に、希少糖であるＤ−プシコース、Ｄ−アロース、キシリトール及びエリスリトールのいずれか１以上を含有させれば、濃厚感が軽減されて飲みやすい濃厚流動食を得ることができる。 According to the present invention, in a high-calorie concentrated liquid diet containing a high nutritional component, particularly a concentrated liquid diet having a high dextrin content and a high Brix value, the rare sugars D-psicose, D-allose, xylitol and erythritol are added. If any one or more is contained, the rich feeling is reduced and a concentrated liquid food that is easy to drink can be obtained.
上述のとおり、濃厚流動食の製品形態や摂取形態は様々であるが、本発明における濃厚流動食は、液状かつ経口摂取されるものを指し、さらには、ｐＨは３〜７であって、０．５ｋｃａｌ／ｍｌ以上のものを指す。また、本発明における濃厚流動食は、栄養成分として、糖質、タンパク質、脂質、ミネラル、ビタミンなどを含む。 As described above, there are various product forms and ingestion forms of the concentrated liquid food, but the concentrated liquid food in the present invention refers to a liquid and orally ingested food, and further, the pH is 3 to 7, and 0. Refers to those of .5 kcal / ml or more. In addition, the concentrated liquid diet in the present invention contains sugars, proteins, lipids, minerals, vitamins and the like as nutritional components.
濃厚流動食に含まれる糖質としては、具体的には、グルコース、フラクトース等の単糖類、マルトース、ショ糖等の二糖類など、通常の各種の糖類や、ソルビトール、グリセリンといった糖アルコール類、デキストリン、シクロデキストリン等の多糖類、フラクトオリゴ糖、ガラクトオリゴ糖、ラクトスクロース等のオリゴ糖類等が挙げられる。とりわけ、糖質は濃厚流動食の主成分であるが、浸透圧性の下痢や吸収効率を考慮し、高分子のデキストリンがよく用いられる。濃厚流動食に含まれるデキストリンは、５〜５０質量％、好ましくは８〜４０質量％、もっとも好ましくは１０〜３５質量％である。また、一般的な濃厚流動食に含まれるデキストリンの量は、１０．０〜２５．０ｇ／１００ｋｃａｌ程度である。 Specific examples of carbohydrates contained in a concentrated liquid diet include various ordinary sugars such as monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, sugar alcohols such as sorbitol and glycerin, and dextrin. , Polysaccharides such as cyclodextrin, oligosaccharides such as fructo-oligosaccharides, galactooligosaccharides, and lactosucrose. In particular, sugar is the main component of a concentrated liquid diet, but high molecular weight dextrin is often used in consideration of osmotic diarrhea and absorption efficiency. The amount of dextrin contained in the concentrated liquid diet is 5 to 50% by mass, preferably 8 to 40% by mass, and most preferably 10 to 35% by mass. The amount of dextrin contained in a general concentrated liquid diet is about 10.0 to 25.0 g / 100 kcal.
濃厚流動食に含まれるタンパク質としては、一般に食品に利用するものであれば特に限定されない。具体的には、脱脂粉乳、カゼイン、ホエイタンパク質、全乳タンパク質といった乳由来タンパク質や、大豆タンパク質、小麦タンパク質、脱脂豆乳粉末などの植物由来タンパク質、及び、これらのタンパク質の分解物などが挙げられる。また、一般的な濃厚流動食に含まれるタンパク質の量は、１．０〜１０．０ｇ／１００ｋｃａｌ程度である。 The protein contained in the concentrated liquid food is not particularly limited as long as it is generally used for food. Specific examples thereof include milk-derived proteins such as skim milk powder, casein, whey protein, and whole milk protein, plant-derived proteins such as soybean protein, wheat protein, and skim soymilk powder, and decomposition products of these proteins. The amount of protein contained in a general concentrated liquid diet is about 1.0 to 10.0 g / 100 kcal.
濃厚流動食に含まれる脂質としては、一般に食品に利用するものであれば特に限定されない。具体的には、大豆油、綿実油、サンフラワー油、コーン油、米油、ヤシ油、シソ油、ごま油、アマニ油等の植物油や、イワシ油、タラ肝油などの魚油、必須脂肪酸源としての長鎖脂肪酸トリグリセリド、中鎖脂肪酸トリグリセリドなどを上げることができる。また一般的な濃厚流動食に含まれる脂質の量は、１．０〜９．０ｇ／１００ｋｃａｌ程度である。 The lipid contained in the concentrated liquid food is not particularly limited as long as it is generally used for food. Specifically, vegetable oils such as soybean oil, cottonseed oil, sunflower oil, corn oil, rice oil, palm oil, perilla oil, sesame oil, and flaxseed oil, fish oils such as sardine oil and cod liver oil, and long as an essential fatty acid source. Chain fatty acid triglyceride, medium chain fatty acid triglyceride, etc. can be raised. The amount of lipid contained in a general concentrated liquid diet is about 1.0 to 9.0 g / 100 kcal.
濃厚流動食に含まれるその他の原材料としては、一般に食品に利用するものであれば特に限定されない。例えば、ミネラルであれば、ナトリウム、カリウム、カルシウム、マグネシウム、鉄などが挙げられ、塩として添加することができる。また、ビタミンであれば、例えば、ビタミンＢ１、Ｂ２、Ｂ６、Ｂ１２、Ｃ、Ｄ、Ｋ、ナイアシン、ニコチン酸アミド、パントテン酸、葉酸などを使用することができる。 The other raw materials contained in the concentrated liquid food are not particularly limited as long as they are generally used for foods. For example, minerals include sodium, potassium, calcium, magnesium, iron and the like, which can be added as salts. As for vitamins, for example, vitamins B1, B2, B6, B12, C, D, K, niacin, nicotinamide, pantothenic acid, folic acid and the like can be used.
本発明における濃厚流動食のＢｒｉｘ値は、２１〜５０、好ましくは３０〜４５、さらに好ましくは３４〜４１である。なお、厳密にいえば、Ｂｒｉｘ値はショ糖水溶液１００ｇに含まれるショ糖の量（ｇ）により変化する屈折率に基づく値であるから、可溶性固形分濃度とは異なるが、本明細書中においては、これらは同義とする。このＢｒｉｘ値は、屈折計（例えば、アタゴ社のＲＸ−５０００アルファなど）を使用して測定することができる。 The Brix value of the concentrated liquid food in the present invention is 21 to 50, preferably 30 to 45, and more preferably 34 to 41. Strictly speaking, the Brix value is a value based on the refractive index that changes depending on the amount (g) of sucrose contained in 100 g of the sucrose aqueous solution, and therefore is different from the soluble solid content concentration, but in the present specification. These are synonymous. This Brix value can be measured using a refractometer (eg, Atago's RX-5000 Alpha).
本発明にいう濃厚流動食の濃厚感とは、口に含んだ際に口中にまとわりつき、もたつくような感覚であり、これは、濃厚流動食の高い固形分濃度、すなわち、主成分であるデキストリン及びタンパク質などの高分子成分に大きく影響されていると考えられるので、この濃厚感の指標の一つとして、上記Ｂｒｉｘ値又は可溶性固形分濃度を利用することができる。 The rich sensation of the concentrated liquid food referred to in the present invention is a sensation of clinging to the mouth and being sluggish when it is contained in the mouth, which is a high solid content concentration of the concentrated liquid food, that is, dextrin, which is a main component, and Since it is considered that the polymer component such as protein is greatly influenced, the Brix value or the soluble solid content concentration can be used as one of the indexes of this rich feeling.
本発明における希少糖とは、糖の基本単位である単糖のうち、自然界に大量に存在するＤ−グルコース（ブドウ糖）に代表される天然型単糖に対して、自然界に微量にしか存在しない単糖（アルドース、ケトース）およびその誘導体（糖アルコール）と定義付けられている。一般に、自然界に多量に存在するアルドースは、Ｄ−グルコース、Ｄ−ガラクトース、Ｄ−マンノース、Ｄ−リボース、Ｄ−キシロース、Ｌ−アラビノースの６種類であり、それ以外のアルドースは希少糖と定義される。ケトースとしては、Ｄ−フラクトースは自然界に多量に存在するのに対し、他のケトースは、自然界に多量に存在しないので、希少糖といえる。ケトースのうち希少糖とされるものとしては、Ｄ−プシコース、Ｄ−タガトース、Ｄ−ソルボース、Ｌ−フラクトース、Ｌ−プシコース、Ｌ−タガトース、Ｌ−ソルボースが挙げられる。また本発明における希少糖には、糖アルコールであるキシリトール及びエリスリトールが含まれる。 The rare sugar in the present invention is a monosaccharide which is a basic unit of sugar and is present only in a trace amount in the natural world as opposed to a natural monosaccharide represented by D-glucose (dextrose) which is present in a large amount in the natural world. It is defined as a monosaccharide (aldose, ketose) and its derivative (sugar alcohol). In general, there are six types of aldoses that are abundant in nature: D-glucose, D-galactose, D-mannose, D-ribose, D-xylose, and L-arabinose, and the other aldoses are defined as rare sugars. To. As a ketose, D-fructose is abundant in nature, while other kets are not abundant in nature, so it can be said to be a rare sugar. Examples of rare sugars in ketose include D-psicose, D-tagatose, D-sorbose, L-fructose, L-psicose, L-tagatose, and L-sorbose. Further, the rare sugar in the present invention includes xylitol and erythritol which are sugar alcohols.
Ｄ−プシコースは、ケトヘキソースに分類されるプシコースのＤ体であり、六炭糖である。また、Ｄ−アロースは、アルドースに分類されるアロースのＤ体であり、同じく六炭糖である。Ｄ−プシコースは、自然界から抽出されたもの、化学的又は生物学的な方法により合成されたもの等を含め、どのような手段により入手してもよい。一方、Ｄ−アロースは、Ｄ−プシコースを含有する溶液にＤ−キシロースイソメラーゼを作用させて、Ｄ−プシコースからＤ−アロースを生成させるなどして入手できるが、この方法に限定されず、どのような手段により入手してもよい。Ｄ−プシコース又はＤ−アロースは、例えば、Ｄ−プシコース及びＤ−アロースを含有する市販品の希少糖含有シロップである「レアシュガースウィート」（発売元：（株）レアスウィート、販売者：松谷化学工業（株））として、容易に入手することができる。 D-psicose is the D-form of psicose, which is classified as ketohexose, and is hexacarbonate sugar. Further, D-allose is a D-form of allose classified into aldose, and is also a hexacarbonate sugar. D-psicose may be obtained by any means, including those extracted from nature, those synthesized by chemical or biological methods, and the like. On the other hand, D-allose can be obtained by allowing D-xylose isomerase to act on a solution containing D-psicose to produce D-allose from D-psicose, but the method is not limited to this method. It may be obtained by any means. D-psicose or D-allose is, for example, "rare sugar sweet" which is a commercially available rare sugar-containing syrup containing D-psicose and D-allose (sold by: Rare Sweet Co., Ltd., sold by: Matsutani Kagaku). It can be easily obtained as an industry company.
キシリトールは、アルドース及び五炭糖に分類されるＤ−キシロースの糖アルコールである。また、エリスリトールは、アルドース及び四炭糖に分類されるＤ−エリトロースの糖アルコールである。Ｄ−プシコース又はＤ−アロースと同様に、キシリトール又はエリスリトールは、自然界から抽出されたもの、化学的又は生物学的な方法により合成されたもの等を含め、どのような手段により入手してもよい。 Xylitol is a sugar alcohol of D-xylose classified into aldose and pentacarbonate sugar. Erythritol is a sugar alcohol of D-erythrose classified into aldose and tetracarbonate. Like D-psicose or D-allose, xylitol or erythritol may be obtained by any means, including those extracted from nature, those synthesized by chemical or biological methods, etc. ..
各希少糖の測定方法は種々存在するが、高速液体クロマトグラフィーにより分離測定する方法が一般的であり、測定条件の一例として、下記測定条件が挙げられる（検出器；ＲＩ、カラム；三菱化成（株）ＭＣＩ ＧＥＬ ＣＫ ０８ＥＣ、カラム温度；８０℃、移動相；精製水、移動相流量；０．４ｍＬ/ｍｉｎ、試料注入量；１０μＬ）。 There are various methods for measuring each rare sugar, but a method for separating and measuring by high performance liquid chromatography is common, and examples of the measurement conditions include the following measurement conditions (detector; RI, column; Mitsubishi Kasei (Detector; RI, column; Mitsubishi Kasei). MCI GEL CK 08EC, column temperature; 80 ° C., mobile phase; purified water, mobile phase flow rate; 0.4 mL / min, sample injection volume; 10 μL).
本発明における濃厚流動食に含まれる希少糖は、０．１〜５．０質量％であり、好ましくは１．０〜４．０質量％であり、もっとも好ましくは２．１〜３．５質量％である。０．１質量％未満では、濃厚流動食の濃厚感を軽減して飲みやすくする効果は低い。また、濃厚感を軽減して飲みやすくする効果は、希少糖を０．１質量％以上含有させることにより得られるが、濃厚流動食は、効率的な栄養摂取を目的とするものであるから、エネルギー値、成分、浸透圧のバランスが重要であり、このバランスを極力崩さないような希少糖添加可能上限値は５．０質量％である。 The rare sugar contained in the concentrated liquid diet in the present invention is 0.1 to 5.0% by mass, preferably 1.0 to 4.0% by mass, and most preferably 2.1 to 3.5% by mass. %. If it is less than 0.1% by mass, the effect of reducing the richness of the concentrated liquid food and making it easier to drink is low. In addition, the effect of reducing the feeling of richness and making it easier to drink can be obtained by containing 0.1% by mass or more of rare sugar, but since the concentrated liquid diet is intended for efficient nutritional intake. The balance of energy value, component, and osmotic pressure is important, and the upper limit of the amount of rare sugar that can be added is 5.0% by mass so as not to disturb this balance as much as possible.
本発明の濃厚流動食に希少糖を含有させる方法としては、希少糖が最終製品に含まれる形であれば、添加時期や添加方法は特に限定されない。 As a method for adding a rare sugar to the concentrated liquid food of the present invention, the addition time and the addition method are not particularly limited as long as the rare sugar is contained in the final product.
以下、実施例により本発明を具体的に説明するが、これらによって本発明が限定されるものではない。 Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited thereto.
（市販濃厚流動食についての試験及び評価）
市販の各種濃厚流動食に各種糖を添加し、特定量の各種糖及び市販の濃厚流動食を合わせて１００質量部に調整後、濃厚感を評価した（表１〜４）。なお、希少糖含有シロップであるレアシュガースウィート（以下、ＲＳＳとする）は、ＲＳＳに含まれるＤ−プシコース及びＤ−アロースを合わせて特定の含有量になるように添加した。ＲＳＳに含まれるＤ−プシコースは５．２％、Ｄ−アロースは、１．８％である。
評価については、１０名のモニターにて実施し、糖を添加していない市販の濃厚流動食（対照）と比較した場合の濃厚感について評価を行った。評価点は、対照と比較して、５：濃厚感が低下した、４：濃厚感がやや低下した、３：濃厚感が変わらない、２：濃厚感がやや上昇した、１：濃厚感が上昇した、とし、モニター１０名の評価点から平均点を算出した。
算出した平均点を濃厚感の評価とし、５．０〜４．５：濃厚感が低下した、４．４〜３．５：濃厚感がやや低下した、３．４〜２．５：濃厚感が変わらない、２．４〜１．５：濃厚感がやや上昇した、１．４〜０．１：濃厚感が上昇した、とした。
(Tests and evaluations for commercially available concentrated liquid foods)
Various sugars were added to various commercially available concentrated liquid foods, and a specific amount of various sugars and a commercially available concentrated liquid food were combined to adjust to 100 parts by mass, and then the richness was evaluated (Tables 1 to 4). Rare sugar sweet (hereinafter referred to as RSS), which is a rare sugar-containing syrup, was added so as to have a specific content by combining D-psicose and D-allose contained in RSS. The D-psicose contained in RSS is 5.2%, and the D-allose is 1.8%.
The evaluation was carried out on a monitor of 10 people, and the feeling of richness when compared with a commercially available concentrated liquid diet (control) to which sugar was not added was evaluated. The evaluation points were as follows: 5: decreased richness, 4: slightly decreased richness, 3: unchanged richness, 2: slightly increased richness, 1: increased richness. The average score was calculated from the evaluation scores of 10 monitors.
The calculated average score was used as the evaluation of the richness, and 5.0 to 4.5: the richness decreased, 4.4 to 3.5: the richness decreased slightly, and 3.4 to 2.5: the richness decreased. 2.4 to 1.5: the feeling of richness increased slightly, and 1.4 to 0.1: the feeling of richness increased.
表１に示すように、キシリトール、エリスリトール、Ｄ−プシコース、Ｄ−アロース及びＲＳＳのいずれかの糖を１質量％添加した市販品Ａは、糖を添加していない濃厚流動食と比較して、キシリトール１質量％添加品Ａ及びエリスリトール１質量％添加品Ａでは濃厚感がやや低下し（実施例１〜２）、Ｄ−プシコース１質量％添加品Ａ、Ｄ−アロース１質量％添加品Ａ及びＲＳＳ１質量％添加品Ａでは、濃厚感が低下した（実施例３〜５）。 As shown in Table 1, the commercial product A to which 1% by mass of sugar of any of xylitol, erythritol, D-psicose, D-allose and RSS was added was compared with the concentrated liquid diet to which no sugar was added. In the xylitol 1% by mass additive A and the erythritol 1% by mass additive A, the richness was slightly reduced (Examples 1 and 2), and the D-psicose 1% by mass additive A, the D-allose 1% by mass additive A and the D-allose 1% by mass additive A and With the RSS 1% by mass additive A, the richness was reduced (Examples 3 to 5).
表２に示すように、Ｄ−プシコースでは、市販品Ａに０．０５質量％添加した場合、糖を添加していない濃厚流動食と比較して、濃厚感が変わらなかった（比較例６）。一方、市販品ＡにＤ−プシコースを０．１〜５．０質量％添加した場合、糖を添加していない濃厚流動食と比較して、Ｄ−プシコース０．１質量％添加品Ａ及びＤ−プシコース５．０質量％添加品Ａでは、濃厚感がやや低下し（実施例６〜７）、Ｄ−プシコース１．０質量％添加品Ａでは、濃厚感が低下した（実施例３）。 As shown in Table 2, in D-psicose, when 0.05% by mass was added to the commercial product A, the rich feeling did not change as compared with the concentrated liquid food to which no sugar was added (Comparative Example 6). .. On the other hand, when 0.1 to 5.0% by mass of D-psicose was added to the commercially available product A, 0.1% by mass of D-psicose was added to A and D as compared with the concentrated liquid food to which no sugar was added. -Psicose 5.0% by mass additive A slightly reduced the richness (Examples 6 to 7), and D-psicose 1.0% by mass additive A reduced the richness (Example 3).
表３に示すように、Ｄ−アロースでは、市販品Ａに０．０５質量％添加した場合、糖を添加していない濃厚流動食と比較して、濃厚感が変わらなかった（比較例７）。一方、市販品ＡにＤ−アロースを、０．１〜１．０質量％添加した場合、糖を添加していない濃厚流動食と比較して、Ｄ−アロース０．１質量％添加品Ａでは、濃厚感がやや低下し（実施例８）、Ｄ−アロース１．０質量％添加品Ａでは、濃厚感が低下した（実施例４）。
ＲＳＳでは、市販品Ａに０．１〜１．０質量％添加した場合、糖を添加していない濃厚流動食と比較して、ＲＳＳ０．１質量％添加品Ａでは、濃厚感がやや低下し（実施例９）、ＲＳＳ１．０質量％添加品Ａでは、濃厚感が低下した（実施例５）。
As shown in Table 3, when 0.05% by mass of D-allose was added to the commercial product A, the richness did not change as compared with the concentrated liquid food to which no sugar was added (Comparative Example 7). .. On the other hand, when 0.1% by mass of D-allose was added to the commercial product A, the D-allose 0.1% by mass added product A was compared with the concentrated liquid food to which no sugar was added. The richness was slightly reduced (Example 8), and the richness was reduced with the D-allose 1.0% by mass additive A (Example 4).
In RSS, when 0.1 to 1.0% by mass was added to the commercial product A, the richness was slightly reduced in the RSS 0.1% by mass added product A as compared with the concentrated liquid food to which no sugar was added. (Example 9), in the RSS 1.0% by mass additive A, the richness was reduced (Example 5).
一方で、Ｂｒｉｘ値が異なる市販品Ｂ及び市販品Ｃについても、ＲＳＳ１．０質量％、又はＤ−プシコース１．０質量％を添加した結果、糖を添加していない濃厚流動食と比較して、ＲＳＳ１．０質量％市販品Ｂ及びＤ−プシコース１．０質量％市販品Ｃは、濃厚感が低下した（実施例１０〜１１）。 On the other hand, as a result of adding 1.0% by mass of RSS or 1.0% by mass of D-psicose, the commercially available products B and C having different Brix values were compared with the concentrated liquid food to which no sugar was added. , RSS 1.0 mass% commercial product B and D-psicose 1.0 mass% commercial product C had a reduced sense of richness (Examples 10 to 11).
（試作濃厚流動食についての試験及び評価）
次に表５の組成を下に、濃厚流動食を試作した。砂糖の一部を特定量の各種糖に置き換え、濃厚感を評価した（表６）。評価方法及び評価項目は、上述の市販濃厚流動食と同様とする。
(Test and evaluation of prototype concentrated liquid food)
Next, a concentrated liquid food was prototyped based on the composition shown in Table 5. A part of the sugar was replaced with a specific amount of various sugars, and the richness was evaluated (Table 6). The evaluation method and evaluation items are the same as those of the above-mentioned commercially available concentrated liquid food.
試作の濃厚流動食では、Ｄ−プシコース１質量％添加品及びＤ−アロース１質量％添加品は、対照の濃厚流動食と比較して、濃厚感が低下した（実施例１２〜１３）。 In the prototype concentrated liquid diet, the D-psicose 1% by mass additive and the D-allose 1% by mass additive had a reduced richness as compared with the control concentrated liquid diet (Examples 12 to 13).
以上の結果から、濃厚流動食にＤ−プシコース、Ｄ−アロース、キシリトール及びエリスリトールからなる群より選ばれる１以上からなる希少糖を０．１〜５．０質量％含有させることにより、濃厚感を低下し、飲みやすくできる濃厚流動食を提供することができる。 Based on the above results, the concentrated liquid diet contains 0.1 to 5.0% by mass of a rare sugar consisting of 1 or more selected from the group consisting of D-psicose, D-allose, xylitol and erythritol to give a rich feeling. It is possible to provide a concentrated liquid diet that is reduced and easy to drink.
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