JP7016810B2 - A mixed edible composition of liquid oil and powder raw materials, and a method for producing the same. - Google Patents

Description

INDUSTRIAL APPLICABILITY The present invention is an edible composition useful as a supplement for improving malnutrition in the elderly and the sick, specifically, an energy supplement nutritional food containing fat and protein and / and a protein supplement nutrition. Concerning edible compositions useful as food.

One of the causes of malnutrition (PEM) in the elderly is lack of energy and protein intake due to reduced dietary intake. As a remedy, nutritional improvement that supplements energy and protein can be considered. On the other hand, it is indispensable to mix water in concentrated liquid foods and jelly-like compositions, and it is difficult for elderly people who have a small diet to take them separately from meals. Although it is necessary to eat as high-energy and / and high-protein diets as possible without changing the amount of food, no food or drink currently on the market is suitable for sufficient energy and / and protein supplementation. ..

Therefore, in order to meet the above demands, a high-energy and / or high-protein nutritional composition containing fat and protein, which is water-free, has a small bulk, and can be mixed with daily meals to be ingested. The development of things is desired.

WO2012 / 114995

Masashi Shibata "Hardness Control of Oil Wax Gel" J. Jpn. Soc. ColorMaster., 78 [7], 310-314 (2005) Masashi Shibata "Oil Solidification Technology in Cosmetics" J. Jpn. Soc. ColorMaster., 85 [8], 339-342 (2012)

The present inventors have conducted diligent research to solve the above problems. First, since it is difficult to store solid fats that are highly temperature-dependent at room temperature, liquid oils (liquid oils) that are liquid at room temperature are selected, and powders that are easily kneaded into the oil. When a protein is used, the liquid oil and powdered protein paste-like mixture are easy to separate, and even if an emulsifier for emulsifying the oil and the protein is used in combination, the oil separation inhibitory effect is weak and the storage stability is stable. It turned out to be lacking.

Therefore, as a method for solving this problem, we decided to utilize a plate-shaped crystal "oil wax gel" that precipitates by dissolving an emulsifier that gels it in liquid oil at a high temperature and cooling it. The gel-like fats and oils prepared by this method can be easily eaten by people who have difficulty swallowing or chewing by mixing them with foods that can be eaten as they are (foods and drinks that can be eaten as they are) (patented). (Refer to Document 1), it is also used in the production of foods for people who have difficulty swallowing and chewing. However, this gel-like oil has a problem that the oil easily exudes.

An object of the present invention is to solve the above-mentioned problems, and firstly, to provide an edible composition containing fats and oils and protein and which can be used as an energy and / or protein supplement nutritional food. Is the subject. The edible composition is preferably as small as possible and can be mixed with ordinary meals. Secondly, it is an object of the present invention to provide an edible composition in which the exudation of oils and fats contained therein is suppressed, the storage stability is good, and the edible composition can be stored for a certain period of time.

The present inventors have been diligently studying to solve the above problems, and found that a mixture of liquid oil mixed with an emulsifier at a predetermined ratio and dissolved in a mixture contains a powdered raw material containing a powdered protein at a constant ratio. It has been found that the composition prepared by blending and cooling has the characteristics suitable for solving the above-mentioned problems, and the oil seepage is significantly suppressed even by the temperature change and the stirring treatment. The present invention has been completed based on such findings, and has the following embodiments.

(I) Edible Composition (I-1) An edible composition having a structure in which a powder raw material carrying or impregnating a liquid oil is inserted into the voids of a precipitate formed from an emulsifier.
The above powder raw material contains powdered protein,
When the total amount of the above emulsifier, liquid oil and powder raw material is 100% by mass, the ratio of liquid oil is 45 to 70% by mass, the ratio of emulsifier is 2 to 10% by mass, and the powder raw material containing powdered protein (excluding emulsifier). ) Is 20 to 53% by mass, which is an edible composition.

(I-2) The precipitate is a plate-shaped crystal obtained by dissolving the emulsifier in liquid oil and then cooling, and the plate-shaped crystal and the plate-shaped crystal made of the emulsifier The edible composition according to (I-1), which is an edible composition having a structure in which a powder raw material carrying or impregnating a liquid oil is inserted between the two.

The edible composition of the present invention may have an "oil wax gel" -like structure. The "oil wax gel" is prepared by heating and mixing a liquid oil that is liquid at room temperature with a solid wax and cooling it to solidify it (see Non-Patent Documents 1 and 2). The structure of the oil wax gel is formed by depositing plate-shaped wax crystals in the shape of a card house, and the liquid oil exists so as to accumulate in the voids of the structure formed of the wax crystals.

(I-3) The edible composition according to (I-1) or (I-2), which further contains at least one selected from the group consisting of powdered sugar and insoluble dietary fiber as a powder raw material. thing.
(I-4) (I-1) to (I-3) further contain at least one selected from the group consisting of powdered seasonings, flavors, nutritional components, and functional components as a powder raw material. The edible composition according to any one of.
(I-5) The edible property according to (I-3) or (I-4), which contains 5 to 30% by mass of sugar and / or 0.5 to 10% by mass of insoluble dietary fiber. Composition.
(I-6) The edible composition according to any one of (I-1) to (I-5), wherein the solid fat content in the range of 8 to 25 ° C. is 2 to 15% by mass.
(I-7) The edible composition according to any one of (I-1) to (I-6), which does not contain free water.
(I-8) The edible composition according to any one of (I-1) to (I-7), which has a semi-fluid or paste-like shape.
(I-9) The edible composition according to any one of (I-1) to (I-8), wherein the energy per 100 g is 540 kcal or more.
(I-10) One of (I-1) to (I-9) having a ketone ratio (fat content / (sugar content + protein content)) of 0.9 or more and 2.8 or less. The edible composition of the description.
(I-11) The edible composition according to any one of (I-1) to (I-10), which is a nutritional food for energy and / or protein supplementation.
(I-12) An oral composition, a tube feeding composition (a composition for a gastrostomy, a composition for an intestinal fistula, a nasal tube feeding composition), or a composition for addition to them (I-1). The edible composition according to any one of (I-10).
(I-13) The edible composition according to any one of (I-1) to (I-12), which is filled in a recapping container.

(II) Method for producing edible composition (II-1) Method for producing edible composition having the following steps (a) to (d):
(A) A step of heating the liquid oil to a temperature higher than the melting point of the emulsifier,
(B) The step of dissolving and holding the emulsifier in the heated liquid oil.
(C) A step of mixing a powder raw material containing powdered protein in a liquid oil in which the emulsifier is dissolved, and (d) cooling the mixture obtained in the above step (c) to make it semi-fluid or paste. The process of obtaining a substance;
Here, assuming that the total amount of the powder raw material containing the liquid oil, the emulsifier and the powdered protein is 100% by mass, the ratio of the liquid oil is 45 to 70% by mass, the ratio of the emulsifier is 2 to 10% by mass, and the powdered protein is contained. The ratio of the powder raw material (excluding the emulsifier) is 20 to 53% by mass.

(II-2) The production method according to (II-1), which further comprises the following steps (e):
(E) A step of filling a container, preferably a recapping container, with the semi-fluid or paste-like edible composition obtained in the step (d).
(II-3) In (II-1) or (II-2), the powder raw material further contains at least one selected from the group consisting of powdered sugar and insoluble dietary fiber. The manufacturing method to be described.
(II-4) The powder raw material further contains at least one selected from the group consisting of powdered seasonings, flavors, nutritional components, and functional components (II-1) to (II-3). The manufacturing method described in any of the above.

(II-5) The edible composition contains 5 to 30% by mass of sugar and / or 0.5 to 10% by mass of insoluble dietary fiber (II-2) to (II-). The manufacturing method according to any one of 4).
(II-6) The production according to any one of (II-1) to (II-5), wherein the edible composition has a solid fat content of 2 to 15% by mass in the range of 8 to 25 ° C. Method.
(II-7) The production method according to any one of (II-1) to (II-6), wherein the edible composition does not contain free water.
(II-8) The production method according to any one of (II-1) to (II-7), wherein the edible composition has an energy of 540 kcal or more per 100 g.
(II-9) The edible composition has a ketone ratio (fat content / (sugar content + protein content)) of 0.9 or more and 2.8 or less (II-1). The production method according to any one of (II-8).
(II-10) The production method according to any one of (II-1) to (II-9), wherein the edible composition is a nutritional food for energy and / or protein supplementation.
(II-11) The edible composition is an oral composition, a tube feeding composition (a composition for a gastrostomy, a composition for an intestinal fistula, a nasal tube feeding composition), or a composition for addition to them. The production method according to any one of (II-1) to (II-10).
(II-12) Any of (II-1) to (II-11), wherein the edible composition is the edible composition according to any one of (I-1) to (I-13). The manufacturing method described in.

The edible composition of the present invention can be mixed and used in ordinary meals (staple food, side dishes such as delicatessen and soup), and during the production or eating of desserts. By doing so, the protein content, fat content, and / and energy content of daily meals and desserts can be increased without significantly increasing the bulk of the food. That is, it can be effectively used as an oral composition for supplementing energy and / and protein. Further, since the edible composition of the present invention has a semi-fluid or paste form, it can be easily used by one hand by accommodating it in a flexible extruded tube container.
Further, the edible composition of the present invention is an elderly person, a sick person or a swallow who is ingesting a tube feeding composition (a nutritional composition for a gastrostomy, a nutritional composition for an intestinal fistula, or a nutritional composition for a nasal tube). It can be used in combination with a tube feeding composition for a person with a disability (tube feeding person), and in this case, it can be directly extruded and injected into the administration tube of the tube feeding composition.
Further, the edible composition produced by the production method of the present invention has a structure in which a plate-like material formed from an emulsifier in a state where liquid oil is supported or impregnated in a powder raw material is inserted into a gap between the plate-like materials. The liquid oil is stably held even though it has a semi-fluid or paste-like shape under the condition of at least 25 to 40 ° C. Therefore, it can be stored in a container, preferably an extruded tube container, in a state where leakage is significantly suppressed. In particular, by using porous saccharides and / or insoluble dietary fiber as a powder raw material, the liquid oil exudes significantly from the cap portion of the cap solution even when it is filled in a recapping container and used repeatedly. It can be suppressed.

The relationship between the dissolution time (minutes) of the emulsifier in liquid oil and the viscosity (mPa / s) of the mixture prepared thereby under 25 ° C. conditions is shown (Test Example 5). The relationship between the product temperature (° C.) and its viscosity (mPas) of the mixed composition in which the powder raw material is mixed with the solution of the liquid oil and the emulsifier to adjust the cooling is shown (Test Example 6). The relationship between the product temperature (° C.) and its viscosity (mPas) of the mixed composition in which the powder raw material is mixed with the solution of the liquid oil and the emulsifier to adjust the cooling is shown (Test Example 6). The relationship between the temperature (° C.) and the viscosity (mPas) of the mixed composition of the liquid oil, the emulsifier and the powder raw material is shown (Test Example 7).

(1) Edible Composition The edible composition of the present invention is prepared from a powder raw material containing at least a liquid oil, an emulsifier, and a powdered protein. Specifically, the edible composition of the present invention is solidified by heating and mixing liquid oil with an emulsifier and then cooling while mixing with a powder raw material containing powdered protein. In the edible composition thus produced, a liquid oil and a powdered protein blended as raw materials are placed in a so-called "card house" space formed by precipitating an emulsifier in a plate shape in the liquid oil. It includes those having a structure in which a component made of a powder raw material containing the mixture is contained. That is, the edible composition of the present invention includes those having an oil wax gel-like structure and properties.

Hereinafter, the raw materials used for producing the edible composition of the present invention will be described.

(A) Liquid oil In the present invention, the liquid oil means an edible oil or fat that is liquid at room temperature, and is not particularly limited as long as this. In the present invention, the normal temperature means 15 ° C. or higher and 25 ° C. or lower. Further, the fats and oils used as raw materials may be one kind or a combination of two or more kinds. It is preferably an oil or fat that is liquid at 20 ° C. When two or more kinds of fats and oils are used in combination, it is preferable that at least one kind of fats and oils is liquid at 20 ° C., but more preferably liquid at 20 ° C. with two or more kinds of fats and oils contained. Is preferable. More preferably, all fats and oils are liquid at 20 ° C.

Examples of such fats and oils include vegetable fats and oils such as rapeseed oil, olive oil, rice oil, sesame oil, cottonseed oil, peanut oil, corn oil, soybean oil, sunflower oil, and red flower oil; palm fractionated oil, medium-chain fatty acid having 6 to 12 carbon atoms. Examples thereof include a medium-chain fatty acid triglyceride having a fatty acid constituting the above, a triglyceride having a medium-chain fatty acid having 6 to 12 carbon atoms and a long-chain fatty acid having 12 to 24 carbon atoms as a constituent fatty acid, and a mixed oil thereof. Specific examples of the palm fractionated oil include palm olein (palm super olein), which is a two-stage fractionated oil. The method for separating palm oil is not particularly limited, and any of solvent separation, dry separation, and emulsification separation may be used. The origin of these palm fractionated oils, medium-chain fatty acid triglycerides, and triglycerides is not particularly limited, and may be derived from, for example, plants, fish or shellfish, or animals, but is preferable. It is a liquid oil derived from plants.

From the viewpoint of quickly replenishing energy (easily digesting and absorbing lipids), it is a medium-chain fatty acid triglyceride having a medium-chain fatty acid having 5 to 12 carbon atoms as a constituent fatty acid. From the viewpoint of flavor, the fat and oil is more preferably a medium-chain fatty acid triglyceride having 6 to 12 carbon atoms derived from a plant, and particularly preferably a medium-chain fatty acid triglyceride having 8 to 12 carbon atoms. Such medium chain fatty acid triglycerides are commercially available. Although not limited, examples thereof include medium-chain fatty acid triglycerides, which are triesters of caprylic acid (C ₈ ) and capric acid (C ₁₀ ) and glycerin.

The amount of the liquid oil used is not limited to the effect of the present invention, but the total amount of the powder raw material containing the liquid oil, the emulsifier, and the powdered protein which are the basic components constituting the edible composition of the present invention is used. When it is set to 100% by mass, 45 to 70% by mass can be mentioned as a ratio thereof. From the viewpoint of energy supply, fluidity of the final product (edible composition), and / or suppression of oil separation, it is preferably 45 to 70% by mass, more preferably 55 to 65% by mass, and particularly preferably 55. It is about 60% by mass.

(B) Emulsifier The emulsifier used in the present invention is edible and is dissolved in the above liquid oil and then cooled to form a plate-like product, preferably a card house. be. That is, it has the property of dissolving plate-like crystals in the liquid oil at a temperature equal to or higher than a predetermined temperature and cooling the liquid oil to precipitate plate-like crystals. The predetermined temperature at which the emulsifier dissolves in the liquid oil, that is, the melting point of the emulsifier is preferably 10 ° C. or higher higher than the melting point of the liquid oil used. The melting point of the emulsifier can be usually 50 ° C. or higher, preferably 55 ° C. or higher. Specifically, 50 ° C. to 85 ° C., preferably 55 ° C. to 85 ° C., and more preferably 55 ° C. to 80 ° C. can be mentioned. The cooling temperature at which the emulsifier precipitates may be a temperature range in which the liquid oil used is at room temperature or higher, which is in a liquid state, and is lower than the melting point of the emulsifier used. For example, when an emulsifier having a melting point of 80 ° C. is used, the cooling temperature may be a temperature range of room temperature or higher and lower than 80 ° C.

Specific examples of the emulsifier include glycerin fatty acid esters having the above melting points.

Examples of the glycerin fatty acid ester include a glycerin fatty acid ester having 5 to 25 carbon atoms in the fatty acid. A glycerin fatty acid ester having 8 to 22 carbon atoms is preferable. More specifically, glycerin monofatty acid esters such as glycerin caprylate, glycerin caprate, glycerin laurate, glycerin palmitate, glycerin oleate, glycerin stearate, and glycerin behenate; glycerin dicaprylate, glycerin tricaprylate, octa. Examples thereof include polyglyceryl-6 stearate. Preferred examples include glycerin monocaprylate, glycerin monocaprate and glycerin monolaurate, with glycerin monocaprylate and glycerin monocaprate being particularly preferred. Further, these glycerin fatty acid esters may be used alone or in combination of two or more.

Commercially available emulsifiers can be used, for example, DES-70V (manufactured by RIKEN Vitamin Co., Ltd., glycerin monofatty acid ester, melting point: 60 ° C.), Poem B-100 (manufactured by RIKEN Vitamin Co., Ltd., Glycerin monofatty acid ester, melting point: 69-75 ° C), Poem B-200 (manufactured by RIKEN Vitamin Co., Ltd., glycerin monofatty acid ester, melting point: 75-85 ° C), Emax BW-36 (manufactured by RIKEN Vitamin Co., Ltd., glycerin fatty acid) Ester, melting point: 80 ° C.) and the like can be mentioned.

It is preferable that these emulsifiers are in the form of powder when used. Here, the powdery state refers to the form of a powder or granular material having various particle sizes from fine to coarse. It is preferably a solid substance that can pass through a sieve having an opening of 5 mm (4 mesh). To this extent, the form may be any form having a so-called pulverized, powdery, powdery, flake-like, granular, or granular form, and the individual shapes thereof are strictly limited. There is no such thing. In the entire specification, the mesh opening and mesh of the sieve are based on the provisions of JIS Z 8801.

The amount of the emulsifier used is not limited to the effect of the present invention, but the total amount of the powder raw material containing the liquid oil, the emulsifier, and the powdered protein which are the basic components constituting the oral composition of the present invention is 100% by mass. When it is set to%, 2 to 10% by mass can be mentioned as a ratio thereof. It is preferably 2.2 to 10% by mass, more preferably 2.5 to 8% by mass, and further preferably 3 to 6% by mass.

The ratio of the emulsifier to the liquid fat is not particularly limited, but usually 3 to 20 parts by mass can be mentioned with respect to 100 parts by mass of the liquid fat. It is preferably 4 to 15 parts by mass, and more preferably 4 to 10 parts by mass.

(C) Powder raw material The powder raw material used in the present invention contains at least protein.

Although the amount of the powdered raw material used is not limited as long as the effect of the present invention is exhibited, the total amount of the liquid oil, the emulsifier, and the powdered raw material which are the basic components constituting the edible composition of the present invention is 100. When it is defined as% by mass, 20 to 53% by mass can be mentioned as a ratio thereof. From the viewpoint of suppressing oil separation while maintaining the fluidity of the final product (oral composition), it is preferably 20 to 52.5% by mass, more preferably 20 to 47.8% by mass, and further preferably 25 to 40. It is by mass, particularly preferably 25 to 35% by mass.

The protein used as one of the powder raw materials in the present invention may be basically edible and may be of animal or vegetable origin.

For example, as animal protein, among animal protein-containing raw materials such as eggs, milk, meat (beef, pork, chicken, mutton, horse meat, etc.), fish, and shellfish, components other than protein are excluded from the constituents. The protein content is 50% by mass or more. Purified or crude purified gelatin, albumin, collagen, and casein are also included in the animal proteins of interest in the present invention. Specifically, for example, defatted eggs and the like can be mentioned as egg proteins, and whey protein, milk casein, caseinate and the like can be mentioned as milk proteins. The animal protein is preferably, but not limited to, milk protein or egg protein. As shown in the test examples described later, by using a protein having an oil-retaining power such as collagen, it is possible to suppress the separation of oil in the edible composition of the present invention.

The vegetable protein refers to a protein contained in plants such as beans such as soybeans, potatoes, and grains such as wheat and rice, and is preferably a protein-containing raw material of these plants other than protein from the constituents. The protein content excluding the components is 50% by mass or more. Purified or crudely purified gluten, albumin, globulin, glutenin, glutelin, orizenin, glycinin, gliadin, and zein are also included in the vegetable proteins of interest in the present invention. Specifically, for example, wheat gluten and the like can be mentioned as wheat protein, and isolated soybean protein, concentrated soybean protein, defatted soybean protein and the like can be mentioned as soybean protein. The vegetable protein is preferably not limited, but for example, soybean protein and wheat protein can be exemplified.

These proteins may be partial decomposition products to increase solubility and absorbability. As such a partially decomposed product, specifically, a water-soluble protein obtained by partially decomposing a protein-containing raw material derived from an animal or a plant by using a proteolytic enzyme, an acid or the like to partially decompose the protein contained therein. Examples include decomposition products.

The protein used in the present invention is preferably in the form of powder when used. Here, the term “powder” refers to the form of a powder having various particle sizes from fine to coarse, similar to the above-mentioned emulsifier. It is preferably a solid substance that can pass through a sieve having an opening of 5 mm (4 mesh). To this extent, the form may be any form having a so-called pulverized, powdery, powdery, flake-like, granular, or granular form, and the individual shapes thereof are strictly limited. There is no such thing.

The proportion of protein in the powder raw material (100% by mass) used in the present invention is not limited, but may be 60 to 100% by mass. It is preferably 65 to 90% by mass, more preferably 70 to 85% by mass. Further, the proportion of protein contained in the edible composition (final product) (100% by mass) of the present invention can be appropriately adjusted according to the amount of energy and / and the amount of protein required for the final product. For example, when the final product is a protein supplement nutritional food, the range is preferably in the range of 65 to 85% by mass, more preferably in the range of 70 to 80% by mass. When the final product is an energy supplement nutritional food, the amount of protein is preferably 20% by mass or more, and may be in the range of, for example, 20 to 50% by mass.

The components other than the protein that can be blended in the powder raw material are not particularly limited as long as they are edible, but are preferably, for example, powdered sugar and dietary fiber. More preferably, powdered sugar and insoluble dietary fiber can be mentioned.

Sugar usually means carbohydrates other than dietary fiber. Examples thereof include edible sugars such as monosaccharides, disaccharides, oligosaccharides, sugar alcohols, high fructose corn syrups, starch decomposition products, and mixtures thereof. More specifically, glucose (monosaccharide), sugar, maltose (maltose), lactose, trehalose (above, disaccharide), martitol, palatinit (above, sugar alcohol), high fructose corn syrup, high fructose corn syrup, high fructose corn syrup. (Hereinafter, isomerized sugar), water candy (mixture of glucose, maltose, and dextrin), dextrin (degraded starch) can be mentioned. From the viewpoint of suppressing oil separation, it is preferable to use porous sugar as the sugar. Here, as the porous sugar, for example, a method of dehydrating and converting hydrous crystals of sugar into anhydrous crystals using ethanol as a medium (Ohashi, T., et al., Carbohydrate Research, 342, 819-825). (2007) etc.) can be mentioned as an anhydrous crystal of sugar produced. The sugar anhydrous crystals thus produced are particles composed of fine crystals and have a porous structure. Preferred examples of such porous sugars include maltose, lactose, trehalose, maltose, and dextrin.

When sugar is added to the powder raw material, the ratio of the sugar contained in the final edible composition (final product) (100% by mass) of the present invention depends on the taste and energy amount required for the final product. It can be adjusted as appropriate, usually in the range of 5 to 30% by mass. For example, when the final product is a high energy supplement nutritional food, the range is preferably in the range of 5 to 15% by mass, more preferably in the range of 5 to 10% by mass.

The insoluble dietary fiber usually means a dietary fiber that is insoluble in water at room temperature, but is preferably a water-insoluble dietary fiber among indigestible food components that are not hydrolyzed by human digestive enzymes. For example, wheat bran, corn bran, oats bran, cellulose-based fibers extracted from plants (eg, corn fiber, soybean dietary fiber, beet fiber, etc.), cellulose, crystalline cellulose, agar, chitosan, chitin, hemicellulose, lignin, etc. And glucan and the like can be exemplified. Cellulose-based fibers extracted from plants (eg, corn fiber, soybean dietary fiber, beet fiber, etc.), cellulose, and crystalline cellulose are preferable, and corn fiber, soybean dietary fiber, and beet fiber are more preferable. When insoluble dietary fiber is blended with the powder raw material, the ratio of the insoluble dietary fiber contained in the final edible composition (final product) (100% by mass) of the present invention is the amount of energy required for the final product and fats and oils. It can be adjusted according to the viewpoint of suppressing separation, and can be appropriately selected from the range of usually 0.5 to 10% by mass. For example, when the final product is an energy supplement nutritional food, the range is preferably in the range of 1 to 8% by mass, more preferably in the range of 3 to 6% by mass.

The sugar and insoluble dietary fiber used in the present invention are also preferably in the form of powder when used. Here, the term “powder” refers to the form of a powder having various particle sizes from fine to coarse, similar to the above-mentioned emulsifiers and proteins. It is preferably a solid substance that can pass through a sieve having an opening of 5 mm (4 mesh). To this extent, the form may be any form having a so-called pulverized, powdery, powdery, flake-like, granular, or granular form, and the individual shapes thereof are strictly limited. There is no such thing.

Further, the powder raw material contains at least one selected from the group consisting of seasonings, spices, nutritional components and functional components in addition to the above proteins (and, if necessary, further sugar and / and insoluble dietary fiber). can do.

The seasoning may be any edible component used to add flavors such as umami, sweetness, acidity, saltiness, and pungent taste to the edible composition, and is not particularly limited as long as it is used. For example, basic seasonings (eg, sugar, salt, vinegar, soy sauce, miso, liquor, mirin), umami seasonings (eg, amino acid-based seasonings such as monosodium glutamate, nucleic acid-based seasonings such as disodium inosinate, etc.), Extracts (broth) (for example, livestock meat extract, seafood extract, vegetable extract) can be mentioned.

The spice may be any edible ingredient used to add spiciness, spiciness or aroma to the edible composition, eg, pepper, mustard, wasabi, garlic, pepper, cinnamon, nutmeg, saffron, parsley, rose. Various spices such as marie, oregano, Japanese pepper, and curry (cumin) can be exemplified. It may be a dried product, a crushed product, an extract, or the like, which is a raw material for these plants. Examples of plant pieces include leaves, stems, flowers, fruits (collectively referred to as "herbs"), pericarp, buds, bark, seeds, rhizomes, etc. (collectively referred to as "spices"). .).

Functional components refer to components that are thought to affect the physiological functions of the human body, such as regulation of biological functions, antioxidant action, disease risk reduction action, blood pressure rise suppression action, blood glucose level rise suppression action, and lipid metabolism improvement. It is a component expected to have various physiological functions such as action, cognitive function improving action, bone mass or bone density improving action, antidepressant action, and anti-arteriosclerotic action. Specifically, polyphenols (eg, citrus flavonoids such as catechins, proanthocyanidins, procyanidins, anthocyanins, quercetin, resveratrol, isoflavones, curcumin, punicaragins, ellagitannins, hesperidins and naringins, and chlorogenic acids), carotenoids, alkaloids. , Unsaturated fatty acids, natural organic solvent extracts and the like. The vitamin-like substances include carnitine, propolis extract, coenzyme Q10, reduced coenzyme Q10, fat-soluble vitamins (vitamin A, vitamin D, vitamin E, vitamin K, and their precursors), and water-soluble vitamins (vitamin B). , Vitamin C and their precursors), omega-3 fatty acids (α-linolenic acid (ALA), arachidonic acid (AA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA)), lutein, astaxanthin and the like. be able to.

The nutritional component is a mineral or a trace element, and specific examples thereof include calcium, magnesium, sodium, potassium, phosphorus, iron, copper, zinc, molybdenum, and manganese.

It is preferable that these powder raw materials are in the form of powder when used. Here, the powdery state refers to the form of a powder or granular material having various particle sizes from fine to coarse. It is preferably a solid substance that can pass through a sieve having an opening of 5 mm (4 sch). To this extent, the form may be any form having a so-called pulverized, powdery, powdery, flake-like, granular, or granular form, and the individual shapes thereof are strictly limited. There is no such thing.

The edible composition of the present invention is preferably free of free water. Here, the free water is water other than the water originally contained in the above-mentioned raw materials and components, and means the water intentionally added from the outside.

Further, the edible composition of the present invention is preferably characterized in that the solid fat content at 8 to 25 ° C. is 2 to 15% by mass. Here, "the solid fat content at 8 to 25 ° C. is 2 to 15% by mass" means that when the test sample is measured under the temperature condition of 8 to 25 ° C., the solid fat content is always the same under any temperature condition. It means that it is in the range of 2 to 15% by mass. Although not limited, from the viewpoint of being suitable for long-term storage, the solid fat content is preferably 2 to 15% by mass, more preferably 3 to 12% by mass, still more preferably 5 to 11% by mass, and most preferably 6 to 10% by mass. Can be mentioned. Here, the test sample is an oil wax gel-like product composed of a liquid oil and an emulsifier used in the production of the edible composition of the present invention. The oil wax gel-like product is prepared by heating and dissolving an emulsifier in a liquid oil used for producing an edible composition, and then cooling the mixture. Specifically, the oil wax gel-like product is not subjected to the step (c) in the step of manufacturing the edible composition of the present invention described later, but is the steps (a), (b) and (d). Can be prepared by. That is, the solid fat content (%) means the solid fat content when the total amount of the liquid oil and the emulsifier used for producing a substantially edible composition is 100% by mass.

The solid fat content (SFC) can be measured according to 2.2.9-2003 solid fat content (NMR method) of "Standard Oil and Fat Analysis Test Method" edited by the Japan Oil Chemists' Society. .. Specifically, for example, it can be measured as follows using a measuring device (NMR method) manufactured by Bruker (sequential method). First, the test sample is placed in a measuring cell of a measuring device (minispec mq20 NMR Analyzer manufactured by Bruker) and held at 60 ° C. for 30 minutes, and then held at 0 ° C. for 30 minutes. Further, after holding at 25 ° C. for 30 minutes, holding at 0 ° C. for 30 minutes, and then holding at the temperature at which SFC is measured for 30 minutes, then measuring SFC.

Further, the edible composition of the present invention is preferably characterized in that the energy per 100 g is 540 kcal or more. More preferably, it is 600 kcal or more.

Such energy can be obtained from the following formula by determining the sugar content, protein content, and lipid content contained in 100 g of the edible composition of the present invention.

Here, the amount of sugar contained in the edible composition of the present invention is, as shown below, from the weight of the edible composition (100 g) to the weight of protein, lipid, dietary fiber, ash, and water (g). ) Can be deducted to calculate.

[Sugar content (g / 100g)]
Carbohydrate (g / 100g)
= 100 g- [Protein content (g / 100 g) + Lipid content (g / 100 g) + Dietary fiber content (g / 100 g) + Ash content (g / 100 g) + Moisture content (g / 100 g)].

Here, the protein content can be obtained by calculating the amount of nitrogen by the Kjeldahl method and considering the "nitrogen-protein conversion coefficient" from the calculated amount of nitrogen. The lipid content is by the acid decomposition method; the dietary fiber content is by the Proski method, and in the case of an edible composition containing low molecular weight water-soluble dietary fiber, which is difficult to analyze by the Proski method, the enzyme-HPLC method; The ash content can be determined by the direct ashing method, and the water content can be determined by the vacuum heating and drying method. The "protein content" and "lipid content" used to calculate the above energy (kcal / 100 g) can also be obtained according to the above method.

All of these measurement methods are analytical methods specified by the nutrition labeling standards of the Nutrition Improvement Act (Ministry of Health, Labor and Welfare of Japan), and the details can also follow the analytical methods (for example, the HP of the Consumer Affairs Agency of Japan []. See http://www.caa.go.jp/foods/pdf/160331_tuchi4-betu2.pdf].

The method for determining the contents of protein, fat, dietary fiber, ash, and water will be specifically described below.

[Protein content] (Kjeldahl method)
(1) Measurement method An appropriate amount (Wg) of the sample is precisely weighed in a Kjeldahl decomposition flask, and 5 g of a decomposition accelerator (potassium sulfate and copper (II) sulfate pentahydrate mixed at a mass ratio of 9: 1) is added. Add, then add 15 mL of concentrated sulfuric acid, shake gently and then heat over low heat. When decomposition begins, the liquid blackens and foams. When it becomes a black viscous liquid, increase the heating. As the reaction progresses, the liquid gradually turns from dark brown to brown, and finally becomes a clear blue to turquoise liquid. Continue igniting for another 1-2 hours to complete the decomposition. After cooling, about 120 mL of deionized water is added to the decomposition solution, a small amount of boiling stone is added, and then 70 mL of a 30 w / v% sodium hydroxide aqueous solution is gently added and connected to the distillation apparatus. A triangular flask containing 40 mL of a 4% boric acid aqueous solution is attached to the distillate outlet so that the distillate outlet is below the liquid level of the boric acid aqueous solution, and then heat-distilled. Separate the outlet from the liquid surface and further distill to 150 mL. Add a few drops of a mixing indicator (a mixture of 0.2 w / v% methyl red and 0.2 w / v% promcresol green 95 v / v% ethanol solution in a 1: 5 volume ratio) to the distillate, and 0.05 mol / mol / It is titrated with L-sulfuric acid standard solution (about 28 mL of concentrated sulfuric acid, water is added and the volume is adjusted to 10 L. This is standardized with 0.1 mol / L sodium hydroxide standard solution and then used). The end point is the point where the color changes from colorless to pink after passing through blue and blue-green (titration: V ₁ mL). Separately, as a blank test, sucrose is collected in the same amount as the sample instead of the sample, decomposed, distilled, and then titrated in the same manner as described above (blank test drop quantification: V ₀ mL).

(2) Calculation The nitrogen content (g / 100g) in the sample is calculated from the titration value obtained above by the following formula, and the protein content (g / 100g) in the sample is calculated by multiplying it by the nitrogen-protein conversion coefficient. do. In addition, "6.25" is used as a nitrogen-protein conversion coefficient.

[Fat content] (acid decomposition method)
(1) Measurement method Weigh an appropriate amount of sample (1 to 2 g or less as a dry matter) precisely in a 50 mL beaker (Wg), add 2 mL of ethanol, and mix well with a glass rod. Then, add 10 mL of hydrochloric acid (25 → 36), mix well, cover with a watch glass, and heat on an electric constant temperature water bath at 70 to 80 ° C. for 30 to 40 minutes with occasional stirring. After allowing to cool, the contents are transferred to a Majoria tube, the beaker and the glass rod are washed with 10 mL of ethanol, and then washed with 25 mL of ether, and the washing liquid is collected in the above extraction tube. After plugging and shaking lightly to mix, loosen the plug and degas once, then plug again and shake vigorously for 30 seconds. Then add 25 mL of petroleum ether and shake vigorously for 30 seconds in the same manner. After allowing the upper layer (ether / petroleum ether layer) to stand until it becomes transparent, the upper layer is filtered with a funnel filled with absorbent cotton. The filtrate is dried in an electric constant temperature dryer at 100 to 105 ° C. for 1 hour, allowed to cool in a desiccator for 1 hour, and collected in a flask having a constant weight (W ₀ g). Add 20 mL each of ether and petroleum ether to the aqueous layer remaining in the tube again, operate in the same manner as above, and then let stand, and the ether / petroleum ether layer is filtered again and collected in the flask. Further, add 15 mL each of ether and petroleum ether to the aqueous layer remaining in the pipe again, repeat the above operation once again, and then sufficiently mix the tip of the extraction tube, the stopper and the tip of the funnel with an equal amount of ether and petroleum ether. Wash and collect in the above flask as well. The flask in which the mixed solution is collected is connected to the rotary evaporator, heated in an electric constant temperature water bath for solvent distillation at 70 to 80 ° C. to distill off the solvent, and when the mixed solution becomes small, the remaining mixed solution is used in the electric constant temperature water tank. Sufficiently distill off. Wipe the outside of the flask with gauze, dry it in an electric constant temperature dryer at 100 to 105 ° C. for 1 hour, transfer it to a desiccator, allow it to cool for 1 hour, and weigh it. Repeat the operations of drying, allowing to cool, and weighing to obtain a constant weight (W ₁ g).

(2) Calculation The lipid content (g / 100g) in the sample is obtained from the measured values obtained above by the following formula.

[Dietary fiber content]
(A) Proski method (1) Preparation of sample The sample is crushed in advance with a crusher so that the particle size is 2 mm (10 mesh) or less, and is made into a powder.

(2) Measurement method (i) Digestion with heat _- stable α _- amylase Weigh exactly two samples 1 to 10 g to 0.0001 g (SP mg, _SA mg), put each in a tall beaker, and one (SP). ) Is for protein measurement, and the other ( _SA ) is for ash content measurement. Add 50 mL of 0.08 mol / L phosphate buffer to each beaker and confirm that the pH is 6.0 ± 0.5. To this, 0.1 mL of a heat-stable α-amylase solution is added, covered with aluminum foil, placed in a boiling water bath, and left for 30 minutes with stirring every 5 minutes. As the heat-stable α-amylase solution, for example, Termamil 120L (manufactured by Novo Nordisk) can be mentioned.

(Ii) Digestion with protease After cooling the above beaker, add about 10 mL of 0.275 mol / L sodium hydroxide solution to adjust the pH to 7.5 ± 0.1. Add 0.1 mL of protease solution, cover the beaker with aluminum foil again, and react in a water bath at 60 ± 2 ° C. for 30 minutes with shaking. As the protease solution, a protease (for example, No. P-5380: manufactured by Sigma, etc.) dissolved in 0.08 mol / L phosphate buffer so as to be 50 mg / mL can be used.

(Iii) Digestion with amyloglucosidase After cooling the above beaker, add about 10 mL of 0.325 mol / L hydrochloric acid to adjust the pH to 4.3 ± 0.3. Add 0.1 mL of amyloglucosidase solution, cover with aluminum foil, and react in a water bath at 60 ± 2 ° C. for 30 minutes with shaking. As the amyloglucosidase, for example, No. A-9913 (manufactured by Sigma) can be used.

(Iv) Precipitation formation Ethanol, which is four times the amount of the enzyme reaction solution at room temperature, is heated to 60 ± 2 ° C., added to the above enzyme reaction solution, and left at room temperature for exactly 60 minutes to eat. Precipitate the fibers.

(V) Filtration With 78v / v% ethanol, the diatomaceous earth of the rutsubo-shaped glass filter is made uniform on the bottom in advance, and the enzyme reaction solution containing dietary fiber is poured into the filter while sucking. The beaker and filter are washed 3 times with 20 mL of 78v / v% ethanol, 2 times or more with 10 mL of ethanol, and 2 times or more with 10 mL of acetone.

(Vi) Drying / Weighing The filter containing the residue is dried at 105 ± 5 ° C. overnight, cooled in a desiccator, and then weighed to 0.1 mg. The mass for protein measurement is " _RP mg", and the mass for ash content measurement is " _RA mg".

(Vii) Quantification of protein in residue The residue for protein measurement is scraped off together with diatomaceous earth, and the nitrogen content in the residue is quantified by the Kjeldahl method. Multiply by a nitrogen coefficient of 6.25 to determine the protein content (Pmg).

(Viii) Quantification of ash content in residue The residue for measuring ash content is incinerated at 525 ± 5 ° C. for 5 hours. After cooling in a desiccator, weigh up to 0.1 mg to determine the ash content (A mg) of the residue.

(Ix) Blank test The blank test is performed in the same manner without including the sample, and the mass of the residue after drying and weighing (for protein measurement and ash measurement) is _RPB mg, _RAB mg, respectively. The protein content ( _PB mg) and ash content ( _AB mg) in the residue are determined.

(3) Calculation The dietary fiber content (g / 100g) in the sample is obtained from the measured values obtained above by the following formula.

(B) Enzyme-HPLC method The enzyme-HPLC method is a method for measuring a dietary fiber fraction on a high performance liquid chromatogram based on the above Proski method. Specifically, first, the dietary fiber content in the sample is measured by the Proski method. Next, with respect to the filtrate generated in the filtration step, proteins, organic acids and inorganic salts are removed by an ion exchange resin and subjected to high-speed liquid chromatography. Separate the saccharide fraction and determine the ratio of the dietary fiber fraction to the peak area of glucose. At the same time, as an internal standard substance, the mass of glucose produced by the decomposition of starch is separately determined by an enzymatic method, and the content of low-molecular-weight water-soluble dietary fiber is determined by multiplying the peak area ratio by the mass of glucose. This is a method of obtaining total dietary fiber by combining it with the obtained value.

(1) Preparation of sample For the filtrate obtained by the above (A) Proski method (v) Filtration operation, the entire amount up to 95v / v% ethanol washing is quantitatively collected, concentrated with a rotary evaporator, and ethanol is used. After removing the components, prepare an enzyme-treated solution containing low-molecular-weight water-soluble dietary fiber as a 100 mL volume. If the enzyme treatment solution contains insoluble matter, filter it.

(2) Measurement method (i) Removal of proteins, organic acids and inorganic salts (using ion exchange resin)
50 mL of the enzyme treatment solution prepared above is passed through a column (glass tube, 20 mm × 300 mm) filled with 50 mL of ion exchange resin with SV1.0 (liquid flow rate: 50 mL solution / 1 hour), and further distilled water. Extrude with to make 200 mL of eluate. This solution is concentrated using a rotary evaporator, adjusted to an appropriate concentration with water (for example, about Brix5), filtered through a membrane filter having a pore size of 0.45 μm, and subjected to high performance liquid chromatography under the following conditions.

<HPLC conditions>
Column: TSK gelG2500PW _XL (Tosoh), inner diameter 7.8 mm, length 300 mm connected in series Column temperature: 80 ° C
Mobile phase: Water flow rate: 0.5 mL / min Injection volume: 20 μL.

Then, from the obtained chromatogram obtained, the peak area of the internal standard substance (glucose) and the dietary fiber fraction is determined. The peak elution position of maltotriose, which is a trisaccharide, is used as an index, and the one that elutes at the same level as or before this is used as the dietary fiber fraction.

(Ii) Internal standard substance Glucose in the enzyme treatment solution obtained in (1) is measured with pyranose oxidase, and its content is determined and used as the standard substance.

(3) Calculation The small molecule water-soluble dietary fiber content (g / 100 g) in the sample was obtained from the measured values obtained above by the following formula, and the dietary fiber content (TDF g / 100 g) obtained by the above Proski method was obtained. ) Is added.

[Ash content] (Direct ashing method)
(1) Measurement method An appropriate amount of sample was precisely weighed (W ₁ g) in a pre-constant ash container (W ₀ g), and after performing the necessary pretreatment, the temperature reached 550 to 600 ° C. Place in an electric furnace and incinerate until white or near. After ashing, the ashing container is taken out, allowed to cool until the temperature approaches 200 ° C., transferred to a desiccator, and weighed after returning to room temperature. The same operation (ashing, cooling, weighing) is repeated until the constant weight (W ₂ g) is reached. If residual coal lumps are found when incinerated, add water to the ash to dissolve it, expose the unashed product, and then evaporate to dryness on a water bath. Then, after sufficiently drying on a water bath or a hot plate at about 100 ° C., ashing is performed again at 550 to 600 ° C., and this operation is repeated several times until the amount becomes constant.

(2) Calculation The ash content (g / 100g) in the sample is obtained from the measured values obtained above by the following formula.

[Moisture content] (Low pressure heating and drying method)
(1) Measurement method Put the weighing dish in a constant temperature dryer adjusted to a predetermined temperature, heat it for 1 to 2 hours, and then transfer it to a desiccator. Weigh immediately after allowing to cool and reaching room temperature. Repeat heating, cooling, and weighing operations to obtain a constant weight (W _O g). Next, weigh an appropriate amount of sample (usually 2 to 3 g) precisely (W ₁ g), shift the lid slightly, put it in a vacuum dryer adjusted to a predetermined temperature, and suck it with a vacuum pump to a predetermined value. Set to the degree of decompression. After drying under reduced pressure for a certain period of time (about 5 hours), stop the vacuum pump, gently introduce the dehumidified air through the concentrated sulfuric acid in the washing bottle into the dryer, return it to normal pressure, take out the weighing dish, cover it, and put it on. After allowing to cool in a desiccator, weigh. Repeat depressurization, drying, allowing to cool, and weighing until a constant weight (W ₂ g) is reached.

(2) Calculation The water content (g / 100g) in the sample is obtained from the measured values obtained above by the following formula.

Further, the edible composition of the present invention is preferably characterized by having a ketone ratio of 0.9 or more and 2.8 or less. It is more preferably 1.0 or more and 2.5 or less, and further preferably 1.1 to 2.2.

Here, the ketone ratio can be determined by the following formula from the contents of lipids, sugars and proteins contained in the edible composition of the present invention.

Foods with a ketone ratio of 0.9 or more and 4 or less (preferably 1 or more and 4 or less) are so-called "ketogenic diets". This means that 60 to 90% by mass of the energy intake is consumed by fat, and by reducing the intake of sugar (carbohydrate), the sugar used as an energy source in the body is depleted, and instead, the sugar in the body is depleted. Fat is broken down into ketone bodies, which the body uses as an energy source.

The edible compositions covered by the present invention include oral compositions and tube compositions.
The oral composition targeted by the present invention may be any as long as it is ingested through the mouth, and includes foods, quasi-drugs, and oral medicines, but foods are preferable. Here, the food includes foods for specified health use, foods with nutritional function, foods with functional claims, so-called health foods, and other general foods. The tube-tube composition targeted by the present invention is a composition administered into the gastrointestinal tract via a tube, and is a tube-tube nasal composition administered by injection from the nose into the stomach via a tube. Includes tube feeding compositions such as tube gastrostomy compositions or tube intestinal fistula compositions that are injected and administered directly into the stomach or intestine via a tube. The edible composition targeted by the present invention may be used alone, but the purpose is to supplement (enhance, enhance) its energy or / and protein with respect to ordinary foods and drinks and tube feeding compositions. Therefore, it can be used in combination with them at the time of ingestion, or can be added and mixed with them. In this sense, the edible composition of the present invention can be an auxiliary composition or an additive composition for ordinary foods and drinks and tube feeding compositions.

Suitable edible compositions of the present invention are in a high energy, high fat and high protein state with an energy per 100 g of 540 kcal or more and a ketone ratio of 0.9 or more and 2.8 or less, as described above. Food (ketogenic diet). Since the edible composition of the present invention including such a ketogenic diet has a high energy content and / and protein content, it can be prepared as a nutritional food for energy and / and protein supplementation or a tube feeding composition. For this reason, it is for nutritional support and nutritional care for the frail, anorexia, the latter during illness, the weak (weak), the elderly, infants, sports athletes and sports enthusiasts. Can be suitably used as a food product or a tube feeding composition. Such nutritional supplements and nutritional care foods can be taken as they are, but are preferably taken as they are, preferably during regular meals (main meals, side dishes such as delicatessen and soup) and / and during the production or eating of desserts after or between meals. It can be mixed and consumed, which reduces dietary intake and provides the desired amount of energy for the elderly and poor appetite who have a small diet with a normal diet (or a small diet). And protein can be replenished.

The edible composition of the present invention has a structure and properties, preferably oil wax, in which a powder raw material carrying or impregnating a liquid oil is inserted between a plate-like material formed from an emulsifier as described above. It has the structure and properties of a gel. Based on this structure and properties, it has a semi-fluid or paste-like shape at least at a product temperature of 25 to 40 ° C. It preferably has a semi-fluid or paste-like shape at a product temperature of 15 to 40 ° C. Here, the semi-fluid state means a semi-solid state with fluidity, and the paste-like state does not flow freely in a stationary state, but has a fluidity (thixotropic property) by applying a force. It means a semi-solid state having hardness, preferably fluidity and hardness that can be extruded from a tube container. Such semi-fluid or paste forms include all similar shapes such as jam, marmalade, bean paste, puree, ketchup, paste, porridge and the like. That is, according to the present invention, it is possible to obtain foods in the form of jam, marmalade, bean paste, puree, paste, porridge, ketchup, etc. for each desired material without a heating step.

The edible composition having such a shape preferably has a viscosity of 800 to 20000 mPas at a product temperature of 25 ° C. It is preferably 1000 to 10000 mPas, more preferably 1000 to 5000 mPas, and particularly preferably 1000 to 4000 mPas. The viscosity can be measured using a B-type viscometer (TVB-10, rotor No. 4 manufactured by Toki Sangyo Co., Ltd.) under the conditions of a product temperature of 25 ° C., 12 rpm, and 120 seconds (hereinafter,). same).

The edible composition of the present invention having such a shape is not limited, but is preferably filled in an extrudable tube container. The tube container is equipped with a lid (cap) that can be opened and closed at the outlet, and the contents are used by opening the lid (cap) at the time of use and flowing out the contents from the outlet. At other times, the contents are the tube container. It is used by closing the lid (cap) so that it does not flow out to the outside (recap container). Although the lid is not limited, it can be roughly classified into two types. One is a screw type cap that closes by twisting the lid (cap) several times at the time of closing, and the other is a one-touch type cap that closes by pushing the lid (cap) into the container and the inner plug at the time of closing. The material of the tube container is not particularly limited, and may be a sheet made of a synthetic resin such as a polyethylene resin, a polypropylene resin, or a polystyrene resin, or a one-layer or multi-layer sheet made of an aluminum foil. It is preferable to use a conventional tube container for filling food and drink.

(2) Method for producing edible composition The edible composition targeted by the present invention can be produced by a method having the following steps (a) to (d):
(A) A step of heating the liquid oil to a temperature higher than the melting point of the emulsifier,
(B) A step of dissolving and holding a powdered emulsifier in the above liquid oil,
(C) A step of mixing a powder raw material containing powdered protein in a liquid oil in which the emulsifier is dissolved, and (d) cooling the mixture obtained in the above step (c) to make it semi-fluid or paste. The process of obtaining a substance.

The semi-fluid or paste-like product thus prepared can be provided and used as it is as the edible composition of the present invention. However, in order to distribute it as a commercial product in the market, it is usually filled in a container by the following step (e) after the above step (d), and the final product (commodity: food, oral drug, oral quasi-drug, tube tube). Composition).
(E) A step of filling a container with the semi-fluid or paste-like edible composition obtained in the step (d).

The definitions of each raw material (liquid oil, emulsifier, protein) and its properties used in the above manufacturing process, and the semi-fluid or paste-like substance are as described in the above item (1), and are as described above. The description is incorporated here.

Hereinafter, each of these manufacturing processes will be described.

(A) Step of heating the liquid oil The step (a) is a step of heating the liquid oil to a temperature equal to or higher than the melting point of the emulsifier used in the next step (b). The definition of the liquid oil used here, a specific example thereof, and the amount used thereof are as described in (1) above, and the above description is incorporated herein by reference.

The heating temperature of the liquid oil may be a temperature equal to or higher than the melting point of the emulsifier used, but is preferably a temperature 10 ° C. or higher higher than the melting point of the emulsifier used, and more preferably 20 ° C. or higher. Specific heating temperatures include 70 to 180 ° C, preferably 70 to 100 ° C, and more preferably 75 to 90 ° C.

(B) Dissolution and Holding Step of Emulsifier The step (b) is a step of mixing a powdered emulsifier with the liquid oil heated in the above step (a), dissolving and holding the emulsifier. The definition of the emulsifier used here, its properties, specific examples thereof, and the amount thereof used are as described in (1) above, and the above description is incorporated herein by reference.

The dissolution of the emulsifier in the liquid oil may be any method as long as the emulsifier is uniformly dispersed and dissolved in the liquid oil, and the method is not particularly limited as long as the method is used. Although not limited, it can usually be carried out by adding and blending an emulsifier to the liquid oil that has been heated by the step (a) above and stirring the oil. The mixture of the liquid oil and the emulsifier is preferably in a heated state even during stirring, and the heating temperature thereof may be the heating temperature adopted in the step (a).

Further, the time required for dissolution may be the time until the emulsifier is uniformly dispersed in the liquid oil and dissolved, and can be appropriately adjusted from the amount of the liquid oil and the emulsifier, the solubility of the emulsifier and the like. Although not limited, usually 10 minutes or more, preferably about 10 to 120 minutes can be mentioned.

After such dissolution, the prepared dissolved mixture of liquid oil and emulsifier is held at a melting temperature, more preferably under 75-90 ° C. conditions. The holding time may be usually 10 minutes or longer, preferably 20 minutes or longer. Specifically, it is 10 to 240 minutes, preferably 20 to 100 minutes. Here, holding means that a part or all of the emulsifier is maintained in a state of being dissolved in the liquid oil, and to this extent, the liquid oil is in a state of shaking or stirring even in a stationary state. There may be.
Although the ratio of the emulsifier to be blended in the liquid oil is not limited, usually 3 to 20 parts by mass can be mentioned with respect to 100 parts by mass of the liquid oil. It is preferably 4 to 15 parts by mass, and more preferably 4 to 10 parts by mass.

(C) Mixing and mixing process of powder raw materials
(D) Semi-fluid / paste-like preparation step In the step (c), the powder raw material is mixed with the dissolved mixture of the liquid oil and the emulsifier prepared in the above step (b) (hereinafter, also simply referred to as "dissolved mixture"). It is a process of mixing. Further, the step (d) is a step of cooling a mixture of the liquid oil, the emulsifier and the powder raw material prepared in the above step (c) (hereinafter, also simply referred to as “mixture”) to obtain a semi-fluid or paste-like product. .. The definition of the powder raw material used here, the protein and other components contained therein, the properties thereof, specific examples thereof, and the amount used thereof are as described in (1) above, and the above description is described here. It will be used. Further, the meanings of semi-fluid and paced substances are also as described in (1) above, and the above description is incorporated herein by reference.

The mixing of the powder raw material with the dissolved mixture may be any method as long as it is a method of dispersing the powder raw material in the dissolved mixture, and the method is not particularly limited as long as it is. Although not limited, it can be usually carried out by stopping the heating of the dissolved mixture prepared in the above step (b), adding and blending the powder raw material to the dissolved mixture, and stirring the mixture. Stirring can be performed so that the powdered material is (preferably uniformly) dispersed in the dissolved mixture. In this case, after the powder raw material is dispersed in the dissolved mixture from which heating has been stopped (step (c)), the obtained mixture may be cooled to room temperature or lower (25 ± 5 ° C. or lower) (step (d)). ), And the powder raw material may be dispersed in the dissolved mixture by mixing the mixture with the dissolved mixture and the powder raw material while cooling the mixture so as to be below room temperature (25 ± 5 ° C.) ((c) and (). d) Step). Preferably, the dissolved mixture and the powder raw material are mixed while being cooled to room temperature or lower (25 ± 5 ° C. or lower), and this series of operations (mixing) is performed in the shortest possible time (for example, within 30 minutes). And cooling). The cooling is preferably performed so that the temperature of the mixture with the dissolved mixture and the powder raw material is 30 ° C. or lower, preferably 25 ° C. or lower, and although not limited, the mixture with the dissolved mixture and the powder raw material is usually added. This can be done by cooling the container (eg, water cooling).

The semi-fluid and paste-like product obtained by such cooling has a structure in which the emulsifier dissolved in the liquid oil is precipitated, and the powder raw material in a state of carrying or impregnating the liquid oil is embedded in the voids formed by the precipitate. It is considered to have. Preferably, the precipitate is a plate-shaped crystal, and a powder raw material carrying or impregnating a liquid oil is inserted in the gap between the plate-shaped crystal formed from the emulsifier and the plate-shaped crystal. The structure made of a plate-like substance formed from the emulsifier precipitated here is also referred to as a card house structure.

Further, in the semi-fluid and paste-like material, the liquid oil and the powder raw material are mixed in the voids of the precipitate formed from the emulsifier (preferably the gap between the plate-like material and the plate-like material (the voids of the card house)). By supporting or impregnating the powder raw material with the liquid oil, the liquid oil is maintained in a state where the liquid oil does not flow out even when the product temperature is at least 25 to 40 ° C, preferably 15 to 40 ° C. ing. That is, the mixture thus prepared has a semi-fluid or paste-like shape at a product temperature of at least 25 to 40 ° C.

The edible composition having such a shape preferably has a viscosity of 800 to 20000 mPas at a product temperature of 25 ° C. It is preferably 1000 to 10000 mPas, more preferably 1000 to 5000 mPas, and particularly preferably 1000 to 4000 mPas.

(E) Container filling step The step (e) is a step of filling a container with the mixture (semi-fluid and paste-like product) prepared in the above step (d). The container used here is as described in (1) above, and the above description is incorporated herein by reference. It is preferably a recap container having a lid (cap) that can be opened and closed, and more preferably a tube container that can be discharged by extruding the contents having a semi-fluid or paste-like shape. The container can be filled by a conventional method.

The edible composition thus produced is preferably extruded from a tube and mixed with the usual meal (staple food, side dish such as delicatessen or soup) and / or during the production or eating of desserts after or between meals. used. By doing so, the protein content, lipid content, and / and energy content of the usual meal and / and dessert after and between meals can be increased without significantly increasing the bulk of the food. That is, it can be effectively used as an oral composition for supplementing energy and / and protein. Further, the edible composition of the present invention may be extruded from a tube and mixed with the usual tube feeding composition at the time of production or ingestion. By doing so, the protein content, lipid content, and / and energy content of a normal tube feeding composition can be increased without significantly increasing the bulk. That is, it can be effectively used as a tube composition for supplementing energy and / and protein.

Further, the edible composition produced by the above method has entered the gap between the plate-like material formed from the emulsifier and the plate-like material in a state where the liquid oil is supported or impregnated in the powder raw material as described above. Since it has a structure and the liquid oil is stably held, it is stored in a container, preferably a recapping container, in a state where leakage and exudation are significantly suppressed. In particular, by using porous saccharides and / or insoluble dietary fiber as a powder raw material, the exudation of liquid oil from the cap portion of the recap solution is significant even when the recap container is filled and used repeatedly. Can be suppressed.

As described above, in the present specification, the term "contains" is used to include the terms "consisting of" and "consisting of".

Hereinafter, the present invention will be described with reference to Test Examples and Examples. However, the present invention is not limited to these experimental examples. Unless otherwise specified, the steps, treatments, or operations in the following test examples are carried out under room temperature and atmospheric pressure conditions. Room temperature means a temperature in the range of 10 to 40 ° C.

Test example 1. Examination of appropriate blending ratio of liquid oil, protein and emulsifier (1) Purpose Change the blending ratio of raw materials (liquid oil, protein, emulsifier) used to prepare a mixed composition of liquid oil and powder raw material (powder protein). , Properties, viscosity, and oil separation.

(2) Method The liquid oil in the container was heated to 90 ° C., a powdery emulsifier was added thereto, and the mixture was dissolved and held for 10 minutes (test sample 1-4). When the powder emulsifier was not added (test samples 1-1 to 1-3), the liquid oil was heated to 90 ° C. and held for 10 minutes without adding the powder emulsifier. Next, stop heating, add powdered protein, mix while cooling (water-cooling) the container so that the temperature of the contents is about room temperature, and mix the mixture composition of paste-like liquid oil and powdered protein (test sample). Prepare a mixed composition (test sample 1-4) of 1-1 to 1-3) and a paste-like liquid oil, powder emulsifier, and powder protein, and prepare a 100 ml capacity polypropylene centrifuge tube (IWAKI) (size 40 mm). (Diameter) x 100 mm (height)) was filled.
Plant-derived fats and oils are used as liquid oils, milk protein (MPC480 manufactured by Fontera) as powdered protein, and glycerin fatty acid ester (TAISET26: glyceryl behenate 20%, glyceryl octastearate) as powdered emulsifier. 20% and 60% hardened palm oil) were used.

The prepared mixed composition was then evaluated for properties, viscosity, and oil separation. The viscosity was measured using a B-type viscometer (Rotor No. 4, manufactured by Toki Sangyo Co., Ltd., TVB-10) under 25 ° C. conditions, 12 rpm, and 120 seconds of rotation conditions. The properties were evaluated visually and by touch under the condition of 25 ° C. The presence or absence of oil separation was evaluated according to the following criteria from the thickness of the oil layer formed on the upper part of the polypropylene centrifuge tube after preparing the mixed composition and allowing it to stand for 3 minutes under room temperature conditions.

Judgment criteria for [oil separation] ++: Oil layer is 2 mm or more +: Oil layer is 1 mm or more and less than 2 mm ±: Oil layer is less than 1 mm-: Oil layer is not recognized

(3) Results The results are shown in Table 2.
In Table 2, the solid fat content (8 ° C., 25 ° C.) was measured according to 2.2.9-2003 solid fat content (NMR method, successive method) of "Standard Oil and Fat Analysis Test Method" edited by the Japan Oil Chemists' Society. .. The energy (Kcal / 100 g) and the ketone ratio can be calculated from the fat content (lipid content), the sugar content, and the protein content contained in the prepared mixed composition by a calculation formula. These details, including the definition of the solid fat content and the method for preparing the test sample, are as described in "Detailed Description of the Invention" (the same applies to Test Examples 2 to 2 below).

As shown in Table 2, if the mixing ratio of the powdered protein in the mixed composition is increased to some extent, a paste-like mixture is obtained (test samples 1-2 and 1-4), but the oil is separated if no emulsifier is added. (Test sample 1-2). Moreover, if the blending ratio of the powdered protein was increased too much, the composition did not become a paste-like composition (test sample 1-3). On the other hand, it was confirmed that the oil separation can be suppressed and a smooth paste-like mixture can be obtained by setting the ratio of the powdered protein to a predetermined amount and using an emulsifier in combination with the powder protein (test sample 1-4).

Test example 2. Types of powdered protein (1) Purpose A mixed composition of liquid oil and powdered raw material is prepared using various kinds of powdered protein as a component of the powdered raw material, and the properties, viscosity, and separation of the oil are evaluated.

(2) Method The liquid oil in the container was heated to 90 ° C., a powdery emulsifier was added thereto, and the mixture was dissolved and held for 10 minutes. The same liquid oil and powder emulsifier as in Test Example 1 were used. Next, stop heating, add various powdered proteins (Table 3), mix while cooling (water cooling) the container so that the temperature of the contents is about room temperature, and mix with the paste-like liquid oil and powdered protein. The mixed composition of was prepared and filled in a 100 ml capacity polypropylene centrifuge tube (IWAKI). As powdered protein, milk protein (MPC480: manufactured by Fonterra), whey protein (WPC550: manufactured by Fonterra), whey protein isolate (WPI895: manufactured by Fonterra), and sodium caseinate (manufactured by Ala). It was used. The properties, viscosity, and oil separation of the prepared mixed composition were evaluated by the same method as in Test Example 1.

(3) Results The results are shown in Table 4.

As shown in Table 4, the mixed compositions (test samples 2-1 to 2-4) made of milk protein, whey protein, whey protein isolate, or sodium caseinate powder protein are all paste in nature. No oil separation was seen. Therefore, it was confirmed that the powdered protein mixed in the composition of the present invention became a stable paste even if the type was changed.

Test example 3. Suppression of oil bleeding during repeated use (1) Purpose A paste-like mixed composition is prepared by changing the type of additive used as a powder raw material, filled in a tube container, and oil bleeding after repeated use. Gender was evaluated.

(2) Method The liquid oil in the container was heated to 90 ° C, and a powdered emulsifier was added to it to dissolve it and held for 10 minutes. Then, after the heating was stopped, powdered protein and various other powders were used. Add the raw materials (Table 5) and mix while cooling (water-cooling) the container so that the temperature of the contents is about room temperature to prepare a paste-like mixed composition of liquid oil, emulsifier and powdered protein, 100 ml. It was filled in a capacity polypropylene centrifuge tube (IWAKI). Other powder raw materials include collagen (GEL250 fine powder: manufactured by Nitta Gelatin), porous sugar (purified maltose, "Sanmart Midori": manufactured by Hayashihara) or insoluble dietary fiber (soy dietary fiber, "FIBRIM [registered trademark]". ] 2000 ”: Dupont) was mixed at the blending ratios shown in Table 5 to prepare a mixed composition of powdered raw materials containing liquid oil, emulsifier, and powdered protein. "FIBRIM [registered trademark] 2000" is a refined and processed soybean dietary fiber, and contains 70% by mass of insoluble dietary fiber, 5% by mass of water-soluble dietary fiber, and 12% by mass of protein. The liquid oil used was plant-derived fat and oil, the powdered protein used was WPC (Aracen 392: manufactured by Fonterra), and the powdered emulsifier used was glycerin fatty acid ester (TAISET26: manufactured by Taiyo Kagaku Co., Ltd.).

The properties, viscosity, and oil separation of the prepared mixed composition were evaluated by the same method as in Test Example 1. In addition, 90 g of these mixed compositions are filled in a recap type tube container (Recap type inverted tube manufactured by Toppan Printing Co., Ltd., height 14 cm, width 4.5 cm, squeeze opening size 15 mm), and repeatedly discharged from the tube before use. The exudation property of the oil was evaluated. Specifically, the oil seepage test when the paste was used was carried out under room temperature conditions by the following method.

(A) 10 g was squeezed out from the discharge port of the tube container and recapped.
(B) With the tube container capped, the tube was left in the refrigerator for 8 hours with the discharge port inverted.
(C) After standing in the refrigerator for 8 hours, the oil that came out of the cap was weighed together with the cap, and the weight of the cap was subtracted.
(D) The oil that came out on the cap was wiped off and recapped.
(E) The tube container was allowed to stand at room temperature for 8 hours or more with the discharge port inverted.
After (f), (b) to (e) were repeated three times.

(3) Results Table 6 shows the results.

As shown in Table 6, a mixed composition prepared in the form of a paste by blending at least one oil-retaining powder raw material of collagen, porous sugar, and insoluble dietary fiber (test samples 3-1 to 2). In 3-4), there is no oil separation, and even when the oil is filled in a tube container and used repeatedly, the oil seepage that occurs in the paste-like mixed composition (test sample 3-5) that does not contain these is significant. It was confirmed that it could be suppressed.

Test example 4. Differences between organogels and oil wax gels (1) Purpose In order to produce a mixed composition of liquid oil and powder raw materials with more stable physical characteristics, emulsifiers will be examined.

(2) Method A liquid oil derived from a plant placed in a container is heated to 90 ° C, and an emulsifier containing glycerin fatty acid ester (Emax BW-36: manufactured by Riken Vitamin Co., Ltd.) or 12-hydroxystearic acid as a powder emulsifier. Add (hardening temple: manufactured by Johnson) to dissolve and hold for 10 minutes, then stop heating, add powdered fatty acid, and cool the container to about room temperature (water cooling). ), A mixed composition of liquid oil and powdered protein in the form of a paste was prepared and filled in a 100 ml volume polypropylene emulsifier tube (IWAKI).

A mixed composition of liquid oil, emulsifier and powdered protein was mixed at the blending ratios shown in Table 7 to produce a mixed composition of liquid oil, emulsifier and powder raw material, and the obtained mixed composition was organogel or oil wax. It was visually determined whether it was a gel-like substance. Organogels are translucent gels (agar-like flexible masses). The oil wax gel is a white gel (solid with fluidity, paste-like) having a low transparency (Non-Patent Document 2).

(3) Results The results are shown in Table 8. Organogels are elastic but hard and non-fluid like agar, while oil wax gels are solid but paste-like and have thixotropic fluidity, which are suitable for the smooth paste properties of the present invention. As shown in Table 8, the edible composition of the present invention prepared by using glycerin fatty acid ester as a powder emulsifier had a paste-like shape of a white gel with low transparency, that is, an oil wax gel-like shape. .. From this result, it was confirmed that an oil wax gel-like edible composition can be prepared by using a glycerin fatty acid ester as a powder emulsifier. From this, in the edible composition of the present invention, the emulsifier dissolved in the liquid oil is cooled to precipitate in a plate shape, and the liquid oil is supported or impregnated in the voids of the card house structure formed by the emulsifier. It is considered that it has a structure in which the powdered raw material is mixed.

Test example 5. Heat-dissolving conditions of emulsifier (1) Purpose In order to produce a mixed composition of liquid oil and powder emulsifier having more stable physical properties, the heating-dissolving conditions of liquid oil and emulsifier will be examined.

(2) Method Liquid oil and powdered emulsifier are mixed at the blending ratio shown in Table 9 (that is, 4.2 parts by mass of powdered emulsifier with respect to 100 parts by mass of liquid oil), and the temperature is 90 ° C. for 5 to 30 minutes. The emulsifier was dissolved with stirring. The liquid oil used was a plant-derived fat and oil, and the emulsifier used was a glycerin fatty acid ester (TASEI26, manufactured by Taiyo Kagaku Co., Ltd.). At the time of viscosity measurement, a sample is collected in a polypropylene container with a capacity of 25 ml, cooled to 25 ° C by water cooling, and the viscosity under 25 ° C conditions is measured by a B-type viscometer (Toki Sangyo Co., Ltd., TVB-10, rotor). No.4, 12 rpm, 120 seconds).

(3) Results The viscosity (mPa) of the produced mixed composition under 25 ° C conditions is centered on the melting time (5 to 30 minutes) under heating conditions (90 ° C) of the raw materials (liquid oil and powdered emulsifier). -The relationship with s) is shown in FIG. When the dissolution time was short (5 minutes) and the emulsifier was not sufficiently dissolved, the precipitation of the emulsifier was incomplete and non-uniform when cooled at 25 ° C, and the viscosity of the preparation tended to increase, but 10 minutes. As described above, when sufficiently dissolved over 15 minutes or more, the emulsifier is completely precipitated when cooled at 25 ° C. to have uniform physical properties and the viscosity of the preparation is stable [the production step (a) of the present invention and (B)]. From this, in order to stably form a void structure (preferably a cardhouse structure) due to the precipitate of the emulsifier in the liquid oil like an oil wax gel, the emulsifier is dissolved in the liquid oil and then constant. It was confirmed that it is preferable to keep it for a long time.

Test Example 6. Examination of cooling conditions (1) Purpose In order to produce a mixed composition of liquid oil, emulsifier and powder raw materials having more stable physical properties, the cooling conditions of these mixed compositions will be examined.

(2) Method Dissolve the liquid oil and powdered emulsifier at 90 ° C. for 10 minutes with stirring so as to have the blending ratio shown in Table 10, and mix the powdered protein with the set temperature (product temperature: about). The mixture was cooled to 50 ° C to 25 ° C) to produce a mixed composition of liquid oil, emulsifier and powder raw material. The liquid oil used was plant-derived fat and oil, the powdered protein used was whey protein (Aracen 392: manufactured by Ala), and the powdered emulsifier used was glycerin fatty acid ester (TAISEI26: manufactured by Taiyo Kagaku Co., Ltd.). The mixed composition was then filled in a 100 ml polypropylene container and the viscosity of the resulting mixed composition was measured. The viscosity was measured with a B-type viscometer (TVB-10, manufactured by Toki Sangyo Co., Ltd.) under the conditions of product temperature (about 25 to 50 ° C.), 12 rpm, 120 seconds, and rotor No. 4.

(3) Results Regarding the mixed composition prepared above, the relationship between the product temperature and the viscosity is shown in FIGS. 2 and 3. When cooling to a temperature of 25 ° C or lower was slowly performed over 100 minutes, the viscosity of the paste was difficult to stabilize due to the unstable precipitation of the emulsifier, and the product temperature finally stabilized when it reached 25 ° C (Fig. 2). ). On the other hand, when cooling at 25 ° C or lower was carried out rapidly over 50 minutes, which is half of the above, the emulsifier was completely precipitated at an early stage, and the paste viscosity at 25 ° C was easy to stabilize (Fig. 3) [the present invention. Step of the manufacturing method (d)]. In other words, after the emulsifier is well dissolved in the liquid oil, the time (cooling time) for adding the powder raw material such as powdered protein and mixing while cooling should not be too long. It has been shown to be preferable for producing a mixed composition of raw materials.

Test Example 7. Examination of cooling conditions (1) Purpose In order to produce a mixed composition of liquid oil and powder raw materials with more stable physical properties, the cooling conditions of liquid oil and powder raw materials will be examined.

(2) Method The liquid oil in the container was heated to 90 ° C., a powdered emulsifier was added thereto, and the mixture was dissolved and held for 10 minutes. Next, after stopping the heating, powder protein and various other powder raw materials (Table 11) are added to the contents so that the temperature of the contents becomes each temperature range (45 ° C, 40 ° C, 30 ° C, 25 ° C). A mixed composition of a paste-like liquid oil, an emulsifier and a powdered protein was prepared by mixing while allowing the container to cool or quench (ice water or water cooling). Liquid oil is plant-derived fat and oil, powdered protein is whey protein (Aracen 392: manufactured by Ala), powdered emulsifier is glycerin fatty acid ester (TAISEI26: manufactured by Taiyo Kagaku Co., Ltd., melting point 80 ° C), and porous sugar is Martose (Sun). Malt Midori: manufactured by Hayashihara Co., Ltd.) was used. A rotator (RT-50 manufactured by TAITEC) installed in a constant temperature chamber at each holding temperature by filling a 100 ml capacity polypropylene container with a half volume of about 50 ml of a mixed composition of liquid oil, emulsifier and powder raw materials prepared at each temperature. ) Was attached to the centrifuge tube and rotated at a constant speed (about 20 times / minute). The 100 ml polypropylene container was removed from the rotator and kept at room temperature for 1 day. After that, the viscosity of the mixed composition of liquid oil, emulsifier and powder raw material was measured with a B-type viscometer (TVB-10, manufactured by Toki Sangyo Co., Ltd.) under the conditions of 25 ° C, 6 rpm, 30 seconds and rotor No. 4. did.

(3) Results The results are shown in FIG. From this result, after dissolving the emulsifier in the liquid oil, the powder raw material is mixed in the dissolved substance, and the product temperature is set to about 25 to 40 ° C., so that the emulsifier can be rapidly deposited and the paste-like product can be deposited. Was found to be obtained [step (d) described above]. Further, it was confirmed that the paste viscosity of the prepared paste-like product was stable even when 40 ° C. was adopted as the cooling temperature.

Claims (15)

It is an edible composition having a structure in which a powder raw material carrying or impregnating a liquid oil is inserted into the voids of a precipitate formed from a glycerin fatty acid ester .
The above powder raw material contains powdered protein,
When the total amount of the glycerin fatty acid ester , liquid oil, and powder raw material is 100% by mass, the ratio of liquid oil is 45 to 70% by mass, the ratio of glycerin fatty acid ester is 2 to 10% by mass, and powder containing powdered protein. An edible composition, characterized in that the proportion of the raw material (excluding the glycerin fatty acid ester ) is 20 to 53% by mass. The edible composition according to claim 1, further comprising at least one selected from the group consisting of powdered sugar and insoluble dietary fiber as a powder raw material. The edible composition according to claim 1 or 2, further comprising at least one selected from the group consisting of powdered seasonings, flavors, nutritional components, and functional components as a powder raw material. The edible composition according to claim 2 or 3, which contains 5 to 30% by mass of sugar and / or 0.5 to 10% by mass of insoluble dietary fiber. The edible composition according to any one of claims 1 to 4, wherein the solid fat content in the range of 8 to 25 ° C. is 2 to 15% by mass. The edible composition according to any one of claims 1 to 5, wherein it does not contain free water. The edible composition according to any one of claims 1 to 6, wherein the energy per 100 g is 540 kcal or more. The edible composition according to any one of claims 1 to 7, wherein the ketone ratio (lipid content / (sugar content + protein content)) is 0.9 or more and 2.8 or less. The edible composition according to any one of claims 1 to 8, which is a nutritional food for energy and / and protein supplementation. The edible composition according to any one of claims 1 to 9, which is an oral composition, a tube feeding composition, or a composition for addition to them. The edible composition according to any one of claims 1 to 10, which is filled in a recapping container. A method for producing an edible composition having the following steps (a) to (d):
(A) A step of heating the liquid oil to a temperature equal to or higher than the melting point of the glycerin fatty acid ester .
(B) A step of dissolving the powdered glycerin fatty acid ester in the heated liquid oil and holding it for 10 minutes or more .
(C) A step of mixing a powder raw material containing powdered protein in a liquid oil in which the above-mentioned glycerin fatty acid ester is dissolved, and (d) a step of cooling the mixture obtained in the above-mentioned step (c) to make it semi-fluid. Or the process of obtaining a paste;
Here, assuming that the total amount of the powder raw material containing the liquid oil, the glycerin fatty acid ester and the powdered protein is 100% by mass, the ratio of the liquid oil is 45 to 70% by mass, the ratio of the glycerin fatty acid ester is 2 to 10% by mass, and The proportion of the powder raw material (excluding the glycerin fatty acid ester ) containing the powdered protein is 20 to 53% by mass. The manufacturing method according to claim 12, further comprising the following step (e):
(E) A step of filling a recapping container with the semi-fluid or paste-like edible composition obtained in the step (d). The production method according to claim 12 or 13, further comprising at least one selected from the group consisting of powdered sugar, insoluble dietary fiber, seasoning, flavor, nutritional component, and functional component as a powder raw material. .. The production method according to any one of claims 12 to 14, which is the method for producing an edible composition according to any one of claims 1 to 11.

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