JPH0799898A - Sterilized liquid emulsified food in flexible container - Google Patents

Abstract

PURPOSE:To prepare a sterilized liquid emulsified food hard to develop oil-off phenomena during its storage even id contained in a flexible container. CONSTITUTION:This sterilized liquid emulsified food in a fluidized state as a whole is sealed in a flexible container and contains fatty oil proteins and carbohydrates as the main nutrients and lecithin and lysolecithin in the weight ratio of the former per the latter of (95-50) to (5-50) as emulsifiers.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a sterilized liquid emulsion food.

[0002]

2. Description of the Related Art Conventionally, a certain amount of oils, fats, proteins and sugars have been included as the main nutritional components, and the whole has been emulsified so that it can be easily digested and absorbed. A fluidized emulsified food that has been sterilized by known methods is known. This product is very useful especially for sick people whose physical strength and digestive function have deteriorated after surgery because it can be given a certain amount of nutrition when opened and taken.

[0003]

However, in consideration of convenience when using at the time of eating and drinking, or when discarding after use,
If this container is to be changed from a conventional can to a flexible container such as a flexible plastic bag, and at the same time it is desired to maintain the sterilization effect at the same level as that of the can, the more severe conditions of temperature and time are required. In particular, it has to be sterilized at a higher temperature or for a longer period of time. In that case, there is a problem that fats and oils are likely to cause oil-off during storage of the product, possibly due to more severe sterilization conditions.

It is an object of the present invention to provide a novel sterilized liquid emulsified food which is less likely to cause the oil-off during storage of the product even in a flexible container.

[0005]

The inventor of the present invention has made various studies in order to achieve the above-mentioned object, and arrived at the present invention. That is, the sterilized liquid emulsion food of the present invention contains fats and oils, proteins and sugars as main nutritional components, and lecithin and lysolecithin as emulsifiers, and the ratio of lecithin to lysolecithin is 95-50% of the former and 5 of the latter. 50%
And is entirely fluidized and sealed in a flexible container and sterilized.

The present invention will be described in detail below. In the present invention, the sterilized liquid emulsified food refers to an emulsified food that is sterilized and exhibits a fluid state. Liquid emulsified foods contain fats and oils, proteins and sugars as main nutritional components.

[0007] The content ratio of these is not particularly limited, but usually, fats and oils (soybean oil, medium-chain fatty acid triglyceride, etc.) are 2 to 6% and at most 10% or less, and proteins (milk protein, albumin, casein, etc.). ) Is 2 to 6% and at most 10% or less, and sugars (dextrin, lactose, etc.) are 5 to 5%.
It is 20% and at most 30% or less. The emulsified food of the present invention contains lecithin and lysolecithin as an emulsifier, and the ratio of lecithin to lysolecithin is 95-50% of the former and 5-50% of the latter. This is because if both are included as emulsifiers and the ratio of both is within the above range, oil-off is unlikely to occur during storage of the emulsified food.

The ratio of lecithin to lysolecithin is more preferably 90 to 55% in the former case and 10 to 45% in the latter case when the ratio of fats and oils is as low as 10% or less in the emulsified food.
More preferably, the former 85-60%, the latter 15-40
%. In the present invention, lecithin is used in a broader sense than commonly used and refers to a diacylglycerophospholipid, and lysolecithin refers to a monoacyl form in which one of its acyl groups is removed.

Therefore, examples of lecithin in the present invention include phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, and mixtures thereof. The content ratio of lecithin and lysolecithin is usually 0.1 to 2.0% in total in the emulsified food.
It's enough. In the emulsified food of the present invention, except for the above-mentioned main nutritional components and emulsifiers, the whole is mainly emulsified consisting of water, but other than these, other components and raw materials may be added within a range not impairing the object of the present invention. It may be contained optionally.

These other ingredients / raw materials include emulsifiers (sucrose fatty acid ester, sorbitan fatty acid ester,
Examples include glycerin fatty acid ester, polyglycerin fatty acid ester, vitamins (vitamin B _12, etc.), minerals (ferrous sulfate, etc.), and flavors (vanilla essence, milk essence, citrus flavor, etc.).

The emulsified food of the present invention is in a fluid state as a whole and is sealed in a flexible container and sterilized. First of all, since it is in a fluid state, it is convenient for eating and drinking. Examples of the flexible container include a bag (pouch) made of flexible polypropylene, polyethylene, polyester, or a laminate of these. If the bag has an outlet, it is convenient to use.

Next, a typical method for producing the emulsified food of the present invention will be described. First, the above-mentioned raw material is prepared and emulsified. The emulsification may be performed with a homogenizer so that the average particle size of oil droplets is about 0.2 to 4 microns.
A flexible plastic bag is filled with an appropriate amount, for example, about 100 g to 1 kg, and sealed. After sealing, at a temperature of 115-125 ° C, about 1
Heat sterilize for 0 to 40 minutes. Thereby, the emulsified food of the present invention is obtained. The emulsified food of the present invention is convenient for use not only as an object to be ingested by eating and drinking but also as an object to be ingested by a tube.

[0013]

Although the mechanism is not clear, it is presumed that the emulsified food as a product contains lecithin and lysolecithin in a specific ratio to stabilize oil droplets existing in an emulsified state.

Examples and test examples of the present invention will be described below. In the present invention, all percentages and percentages are weight percentages and weight percentages.

【Example】

Example 1 The following raw materials were mixed with a mixer to produce a fluid emulsified food (pH 7.0, salt content: 0.2%).

This mixture (emulsified food) was treated with a high-pressure homogenizer so that the particles had an average size of 1 micron. 400g of this is filled and sealed in a polypropylene flexible bag (20 cm vertically and 12 cm horizontally),
Sterilized at 121 ° C for 15 minutes. Phospholipids containing 70% lecithin and 30% lysolecithin (extracted from egg yolk and substantially free of neutral lipids)
As the vitamin mix, an equal mixture of vitamin A, vitamin B1 and vitamin B2 and niacin was used, and as the fragrance, an equal mixture of vanilla essence and milk essence was used.

Example 2 The following raw materials were mixed with a mixer to produce a fluid emulsified food (pH 7.0, salt content: 0.1%). Thereafter, the treatment was carried out under the same conditions as in Example 1 to produce a sterilized liquid emulsified food in a bag (the average diameter of particles was about 1 micron).

[0017]

[Test Example] In Example 1, the ratio of lecithin to lysolecithin of the phospholipid used was variously changed as shown in Table 1, and the following treatment was performed under the same conditions as in Example 1,
A sterilized liquid emulsion food was produced. The product was stored at 35 ° C. for several months and the occurrence of oil off was observed. The results are shown in Table 1. From the table, the ratio of lecithin to lysolecithin in the phospholipid was 95-50.
%, The latter 5 to 50% are preferable, more preferably 90 to 55% of the former, 10 to 45% of the latter, and even more preferably 85 to 60% of the former and 15 to 40% of the latter. .

[0018]

[Table 1]

Note 1) In the table, ∘, Δ and × respectively indicate the following. ○: Oil off is not seen. Δ: Oil off was observed, but it was slight. (The oil-off part has a depth of about 3 mm from the liquid surface.) X: Oil-off is considerably observed. (The oil-off portion is about 3 to 4 mm deep from the liquid surface) 2) In the table, the lecithin ratio shows the ratio of lecithin to the total weight of lecithin and lysolecithin, and the unit is%.

[0020]

As described above, according to the present invention, a sterilized liquid emulsified food is provided in which oil-off is unlikely to occur during storage even in a flexible container.

Claims (2)

[Claims] 1. A fat, a protein and a sugar as main nutritional components, and lecithin and lysolecithin as emulsifiers, wherein the ratio of lecithin to lysolecithin is 95-50% of the former and 5-50% of the latter, and Is a liquid, and is sterilized by being sealed in a flexible container and sterilized. 2. The sterilized liquid emulsion food according to claim 1, wherein the ratio of lecithin and lysolecithin is 90 to 55% of the former and 10 to 45% of the latter.