JPWO2017159494A1 - Gel emulsion food - Google Patents

Abstract

An object of the present invention is to provide a gel-like emulsified food that is stable in quality and does not cause oil-off, and that is easy to eat for the elderly and those who have difficulty swallowing. The object is to provide a gel-like emulsified food containing fats and oils containing medium chain fatty acids. The gel-like emulsified food of the present invention contains 15 to 50% by mass of fat and oil, 0.3 to 0.6% by mass of a polyglycerin fatty acid ester having an average HLB of 6.5 to 11, a gelling agent, and water. And this polyglycerin fatty acid ester contains polyglycerin fatty acid ester below HLB9, and polyglycerin fatty acid ester above HLB9.

Description

  The present invention relates to a gel-like emulsified food with stable quality and no oil-off, and is easy to eat for elderly people and those who have difficulty swallowing. In particular, the present invention relates to a gel-like emulsified food containing fats and oils containing medium chain fatty acids in constituent fatty acids.

Elderly people and hospitalized patients may have difficulty eating a normal diet due to a decrease in swallowing function, and may be undernourished. In order to deal with these problems, various foods have been developed that are easy to swallow and that can be ingested with a small amount.
In particular, when the purpose is to replenish energy (calories), the intake efficiency is better when the lipid content is increased. And as a lipid used for such foods, triglycerides containing medium chain fatty acids in the constituent fatty acids are known.

Usually, a food for nutritional supplement with a high lipid content is provided in a form that is easy to be taken by elderly people or hospitalized patients by preparing an emulsion and then adding viscosity or gelation. When industrially producing such a gel emulsion, the preparation liquid of one production unit (1 batch) is emulsified, and the total amount of the obtained emulsion preparation liquid is the product temperature above the gelling temperature in the tank. In general, the mixture is held in a continuous state and is continuously filled, and after the filling, it is cooled and gelled.
However, when the filling time of the emulsified preparation liquid is 2 to 3 hours, the emulsified state of the emulsified preparation liquid becomes unstable over time in the tank, and the oil-off ( There is a problem that oil is separated from the gel). In addition, if the emulsified particles are made too fine to increase the emulsion stability of the emulsion preparation, the gel of the emulsion preparation containing a high oil will have a creamy physical property, so it will adhere to the oral cavity and pharynx during eating. The feeling becomes stronger, and the physical properties are difficult to eat for the elderly and those with difficulty swallowing. Therefore, there has been a demand for a gel-like emulsified food having a stable quality in which the emulsified state of the emulsified preparation is stable until the end of filling at the time of manufacture without excessive emulsification, and oil-off does not occur.

  Conventionally, as a gel (jelly) food for nutritional supplement with an increased lipid content, a highly nutritious jelly food for persons with difficulty in swallowing containing water, vegetable oil and fat, sucrose fatty acid ester, and a gelling agent (Patent Document 1) Furthermore, energy-supplemented gel foods (Patent Document 2) containing sugars, fats and agar in amounts of Brix sugar of 35 to 60 have been reported. Was not.

JP 2011-182785 A JP 2013-85508 A

The object of the present invention is to produce a gel-type emulsified food, even if the emulsified preparation is filled for a long time, the gel-like emulsified food produced in the latter stage of filling does not oil off, and the elderly and swallowing It is to provide a gel-like emulsified food that is easy for a difficult person to eat, and particularly to provide a gel-like emulsified food containing fats and oils containing medium chain fatty acids in constituent fatty acids.
Here, in the present invention, long-time filling specifically refers to a situation in which filling is continued for 2 to 5 hours from the start of filling.

In order to achieve the above object, the present invention provides the following gel-like emulsified foods [1] to [4].
[1] 15 to 50% by mass of fat and oil, 0.3 to 0.6% by mass of a polyglycerol fatty acid ester having an average HLB of 6.5 to 11, a gelling agent, and water, and the polyglycerol fatty acid A gel-like emulsified food, characterized in that the ester contains a polyglycerol fatty acid ester of less than HLB9 and a polyglycerol fatty acid ester of HLB9 or more.
[2] The gel-like emulsified food according to [1], wherein the fats and oils contain 60% by mass or more of medium chain fatty acids in all the constituent fatty acids.
[3] The gel-like emulsified food according to [1] or [2], wherein the gel-like emulsified food contains 1 to 4% by mass of the gelling agent.
[4] The gelled emulsified food according to any one of [1] to [3], wherein the gelling agent contains 5 to 30% by mass of agar in the entire gelling agent.
[5] The medium chain fatty acid according to any one of [1] to [4], wherein the medium chain fatty acid contains 50% by mass or more of a medium chain fatty acid having 10 or more carbon atoms in the whole medium chain fatty acid. Gel emulsion food.

  According to the present invention, in the production of a gel-type emulsified food, even when the emulsified preparation liquid has a long filling time, the emulsified state of the emulsified preparation liquid is not unstable over time, and is produced in the latter stage of filling. It is possible to provide a gel-like emulsified food that does not cause oil-off of the gel-like emulsified food and is easy to eat for the elderly and those who have difficulty swallowing.

[Gel-like emulsified food]
The gel-like emulsified food of the present invention is a gelled oil-in-water emulsion containing oil, fat, polyglycerin fatty acid ester, gelling agent, and water. Specifically, jelly, pudding, jelly beverage, etc. And foods that are similar to them.
In addition, the packaging form of the gel-like emulsified food according to the embodiment of the present invention is not particularly limited, and can be arbitrarily selected according to the purpose as long as it is normally used for jelly, pudding, jelly beverage, and the like. be able to. For example, a cup, a can, a paper container, an aluminum pouch, a bottle, etc. are mentioned.

  The gel-like emulsified food of the present invention preferably has a calorie of 150 kcal or more per 100 g. Moreover, it is more preferable that a calorie is 200 kcal or more per 100 g from the point of taking sufficient nutrition with a small amount of meal. Although the upper limit of calories is not particularly defined, it is preferably 600 kcal or less and more preferably 400 kcal or less per 100 g from the viewpoint of ease of eating. The calories are measured according to the nutritional labeling standard (May 20, 1996, Ministry of Health, Labor and Welfare Notification No. 146), the modified Atwater method described in the third column of the attached table.

[Oil]
The gel-like emulsified food of the present invention contains 15 to 50% by mass of fats and oils. Moreover, 15-40 mass% is preferable, as for content of the said fats and oils, 17-30 mass% is more preferable, and 20-25 mass% is the most preferable. When the content of fats and oils is in the above range, oil-off of the gel-like emulsified food in the later stage of filling can be suppressed, and sufficient calories can be taken.
Oils and fats in the present invention are not particularly limited as long as they are edible oils and fats. For example, soybean oil, rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grape seeds Oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, coconut oil, tea seed oil, sesame oil, borage oil, olive oil, rice oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, fish oil, and these Mixed fats and oils, fractionated fats and oils, transesterified fats and oils, and the like.

  In the gel-like emulsified food of the present invention, it is preferable that the fats and oils are fats and oils containing 60% by mass or more of medium chain fatty acids in all constituent fatty acids. Here, the fats and oils containing 60% by mass or more of medium chain fatty acids in all the constituent fatty acids specifically include medium chain fatty acid triglycerides (hereinafter, also referred to as MCT), MCT, wherein all the constituent fatty acids are medium chain fatty acids. Examples thereof include mixed fats and oils with edible fats other than MCT, transesterified fats and oils obtained by transesterifying the mixed fats and oils, and synthetic synthetic fats and oils of glycerin, medium chain fatty acids and long chain fatty acids.

The fats and oils have a medium chain fatty acid content of 60 to 95% by mass, more preferably 65 to 90% by mass, and most preferably 70 to 80% by mass in the total constituent fatty acids. If the medium chain fatty acid content is in the above range, it is quickly converted into energy in the body, which is preferable in terms of energy efficiency. Here, the medium chain fatty acid refers to a fatty acid having 6 to 12 carbon atoms. In particular, n-octanoic acid having 8 carbon atoms and n-decanoic acid having 10 carbon atoms are preferable. In addition, in order to reduce the burden on the stomach caused by ingesting a large amount of the medium chain fatty acid, the content of the medium chain fatty acid having 10 or more carbon atoms in the entire medium chain fatty acid may be 50% by mass or more. Preferably, it is 60-100 mass%.
The content of medium chain fatty acids in the total constituent fatty acids of the fats and oils can be determined by gas chromatography analysis.

  Moreover, when the fats and oils in this invention are fats and oils which contain 60 mass% or more of medium chain fatty acids in all the constituent fatty acids, it is preferable to contain 15 to 35 mass% of these fats and oils in the gel emulsion food of this invention. 17-28 mass% is more preferable, and 20-24 mass% is the most preferable. The medium chain fatty acids contained as the constituent fatty acids of the fats and oils destabilize the emulsification of the emulsified preparation in the present invention. It can be suppressed, energy efficient, and sufficient calories can be taken.

[Polyglycerin fatty acid ester]
The gel-like emulsified food of the present invention contains 0.3 to 0.6% by mass of polyglycerin fatty acid ester having an average HLB of 6.5 to 11, and the polyglycerin fatty acid ester is less than HLB9. , HLB9 or higher polyglycerin fatty acid ester. The content of the polyglycerol fatty acid ester having an average HLB of 6.5 to 11 is preferably 0.35 to 0.55% by mass, and more preferably 0.4 to 0.5% by mass. When the content of the polyglycerin fatty acid ester is in the above range, the preparation liquid is easily emulsified during the production. The HLB of polyglycerin fatty acid ester can be determined by the Griffin method.
The average HLB in the present invention refers to a numerical value obtained by weighted averaging the HLB values of each polyglycerin fatty acid ester, preferably 7 to 10.5, more preferably 7.5 to 10.5, and most preferably 8 to 10. When the average HLB is in the above range, the emulsified state of the preparation liquid emulsified during production is stable for a long time, and oil-off of the gel-like emulsified food at the later stage of filling can be suppressed.

  As the polyglycerol fatty acid ester in the present invention, a commercially available polyglycerol fatty acid ester may be used, or a polyglycerol fatty acid ester produced by a conventionally known method may be used. The manufacturing method of polyglycerol fatty acid ester is not specifically limited, For example, conventionally well-known methods, such as esterification of glycerol and a fatty acid, and transesterification of glycerol and fats and oils, are mentioned. Although an example of the manufacturing method of polyglycerol fatty acid ester is shown below, it is not limited to this. First, glycerin and sodium hydroxide (catalyst) are mixed and dried while reducing the pressure at 90 ° C. or higher, and then polymerized at 200 to 270 ° C. to obtain polyglycerin. The obtained polyglycerin and fatty acid are charged into a reaction vessel at an appropriate ratio, and a sodium hydroxide solution is added as a catalyst. Next, under a nitrogen stream, the mixture is heated to a temperature of 200 ° C. or higher and allowed to react for about 1 to 3 hours. Then, it cools to normal temperature and refine | purifies by a conventional method, and can obtain polyglycerol fatty acid ester. In addition, the HLB value of polyglycerol fatty acid ester can be adjusted with a conventional method.

  Moreover, it does not specifically limit as polyglycerin which comprises polyglycerin fatty acid ester, However, An average degree of polymerization should just be 2-20, and it is more preferable in it being an average degree of polymerization being 4-20. Examples include diglycerin (average polymerization degree 2), triglycerin (average polymerization degree 3), tetraglycerin (average polymerization degree 4), hexaglycerin (average polymerization degree 6), decaglycerol (average polymerization degree 10), and the like. .

  The polyglycerin fatty acid ester in the present invention contains a polyglycerin fatty acid ester of less than HLB9 and a polyglycerin fatty acid ester of HLB9 or more, and the polyglycerin fatty acid ester of less than HLB9 is preferably HLB2-8, and HLB3-6. Is more preferable, and 3.5 to 4.5 is most preferable. On the other hand, the HLB9 or higher polyglycerin fatty acid ester is preferably HLB9-18, more preferably HLB10-16, and most preferably HLB11-15. When the HLB of the polyglycerin fatty acid ester is in the above range, the emulsified state of the preparation liquid emulsified during production is stable for a long time, and oil-off of the gel-like emulsified food at the later stage of filling can be suppressed.

[Gelling agent]
Gelling agent in the present invention is not particularly limited, but tamarind seed gum, guar gum, locust bean gum, carrageenan, gum arabic, alginic acid, pectin, pullulan, psyllium seed gum, carboxymethylcellulose, methylcellulose, crystalline cellulose, agar, or A glucomannan etc. and the combination of 2 or more of these are mentioned.
The gel-like emulsified food of the present invention preferably contains 1 to 4% by mass of the gelling agent, more preferably 1.5 to 3% by mass, and more preferably 2 to 2.5% by mass. Most preferred. When the content of the gelling agent is in the above range, the gel-like emulsified food becomes a physical property that is easy for the elderly and those who have difficulty swallowing.

  Moreover, it is preferable that the gelatinizer in this invention contains 5-30 mass% of agar in this whole gelatinizer, It is more preferable to contain 7-20 mass%, Containing 10-15 mass% Is most preferred. When the content of the agar in the entire gelling agent is in the above range, the adhesion feeling is suppressed, and physical properties that are easy to eat for the elderly and those who have difficulty swallowing.

〔water〕
The water in the present invention is not particularly limited, and tap water, well water, purified water, ion exchange water, and the like can be used.
The gel-like emulsified food of the present invention preferably contains 35 to 65% by mass of the water, and more preferably 40 to 60% by mass.

[Other ingredients]
The gel-like emulsified food of the present invention may contain various nutritional components such as carbohydrates, vitamins and minerals, food additives such as stabilizers and flavors depending on the purpose within the range not impairing the effects of the present invention.

[Method for producing gel-emulsified food]
In the production of the gel-like emulsified food of the present invention, raw materials other than fats and oils are dissolved in warm water of 70 ° C. or higher and mixed to obtain a uniform preparation solution. Thereafter, the fats and oils are added, preliminarily emulsified with a homomixer, and further homogenizer And homogenize (10-20 Mpa) to obtain an emulsified preparation. Next, the container is filled and sealed while maintaining the temperature of the emulsified preparation at 70 ° C. or higher, and then heat sterilized (85 to 125 ° C.), cooled and gelled.

  Next, the present invention will be described in more detail with reference to various examples, but the present invention is not limited thereto.

[Production of gelled emulsified food-1]
Various gel-like emulsified foods were produced according to the ratios shown in Table 1. The raw materials used are as follows.
MCT: Nisshin Oilio Group, trade name: MCT C10R (n-octanoic acid: n-decanoic acid = 3: 7)
Rapeseed oil: Nisshin Oillio Group Co., Ltd., trade name: Nissin Canola Oil Emulsifier 1: Taiyo Kagaku Co., Ltd., trade name: Sunsoft A-186E (pentaglycerin hexastearate, HLB4.0)
Emulsifier 2: manufactured by Taiyo Kagaku Co., Ltd., trade name: Sunsoft A-121E (pentaglycerin monolaurate, HLB 14.0)
Gelled preparation: Saneigen FFI Co., Ltd., trade name: Gelup PI (excluding agar)
Agar: manufactured by Ina Foods Co., Ltd., trade name: Ultra Agar, Apple Puree: manufactured by Kasuka Co., Ltd., trade name: Apple Puree sugar: manufactured by Mitsui Sugar Co., Ltd., trade name: granulated sugar dextrin: manufactured by Hayashibara Co., Ltd., trade name: Ran trehalose: Hayashibara Co., Ltd., trade name: Treha

According to the formulation shown in Table 1, raw materials were prepared and weighed, and a gel food was produced according to the procedure described below.
First, agar was dissolved in boiling water, and then the product temperature was maintained so as not to be 75 ° C. or lower, and raw materials other than apple puree and fat were added and dissolved by stirring. Thereafter, apple puree was added and mixed to obtain a uniform preparation solution, and then oil and fat were added, pre-emulsified with a homomixer, and further homogenized with a homogenizer. Thus, 1000g of emulsified preparations having a product temperature of 75 ° C were obtained. After that, it was divided into two groups: a group in which the emulsified liquid preparation was filled within 0.5 hours, and a group in which the product temperature was maintained at 75 ° C. while being gently stirred and filled in 2.5 hours. After filling and sealing 100 g of the liquid in an aluminum pouch bag, it was sterilized by retort and then cooled to obtain a gel-like emulsified food (Examples 1 and 2, Comparative Examples 1 and 2).

[Characteristic value of gel emulsion food]
(calorie)
The calorie of the gel-like emulsified food was calculated using the modified atwater method. The results are shown in the column of calories in Table 1.
(Medium chain fatty acid content in all fatty acids of fats and oils)
The medium chain fatty acid content in the total constituent fatty acids of the fats and oils was determined by analyzing the fats and oils (mixed oil of MCT and rapeseed oil) by gas chromatography. The results are shown in the column of medium chain fatty acid content in Table 1.
(Average HLB of emulsifier)
The average HLB of the emulsifier was obtained by weighted averaging the HLB values of the emulsifier 1 and the emulsifier 2. The results are shown in the average HLB column of Table 1.
(Minimum particle size and maximum particle size)
The minimum particle size and the maximum particle size of the emulsified particles of the gel-like emulsified food were measured for those prepared by filling the emulsion preparation liquid 2.5 hours after preparation. That is, the gel slice was magnified 500 times using a transmission digital microscope (VHX-5000, manufactured by KEYENCE), and the emulsified particles were photographed at three different places on the gel. Next, the smallest particle and the largest particle were selected from the captured images at three locations, and the respective particle diameters were determined. The results are shown in the column of minimum particle size and maximum particle size in Table 1.

[Evaluation of gel emulsion food]
(Oil-off of gel emulsion food)
The oil-off of the gel-like emulsified food is the oil-off (separation of oil) on the gel surface for the product prepared by filling the emulsion preparation solution within 0.5 hours after the preparation and the product prepared by filling 2.5 hours after the preparation. It observed visually and evaluated according to the following evaluation criteria. The evaluation was the consensus of three evaluators. The results are shown in the oil-off column of Table 1.
○: No oil droplets are observed on the gel surface ×: Oil droplets are observed on the gel surface (sensory evaluation)
The sensory evaluation of the gel-like emulsified food was evaluated according to the following evaluation criteria for the feeling of adhesion when eaten for the product prepared by filling the emulsion preparation liquid 2.5 hours after preparation. The evaluation was the consensus of three evaluators. The results are shown in the sensory evaluation column of Table 1.
○: There is no sticking feeling and can be swallowed smoothly, and it is suitable for the elderly and those who have difficulty swallowing. ×: There is a feeling of sticking, it cannot be swallowed smoothly, and it is not suitable for the elderly or those who have difficulty swallowing.

From the results in Table 1, the gel-like emulsified foods (Examples 1 and 2) containing the emulsifiers of HLB4 and HLB14 and containing an emulsifier having an average HLB of 8 or 10 are 2.5 hours after the preparation of the emulsion preparation. Even what was obtained by filling did not cause oil-off, and there was no feeling of adhesion even in sensory evaluation, which was suitable for elderly people and those who have difficulty swallowing. This was thought to be due to the fact that the emulsified particles of the emulsified preparation were not too fine and the emulsification was stable over time.
On the other hand, in the gel-like emulsified food (Comparative Example 1) containing an emulsifier having an average HLB of 6, oil-off occurred in the product obtained by filling 2.5 hours after the preparation of the emulsion preparation. This was thought to be due to the fact that the emulsification of the emulsion preparation became unstable over time.
Moreover, even if the gel-like emulsified food containing the emulsifier having an average HLB of 12 (Comparative Example 2) was obtained after 2.5 hours from the preparation of the emulsified preparation, no oil-off occurred. However, in sensory evaluation, there was a feeling of adhesion, and it was not suitable for elderly people or those with difficulty swallowing. This was considered due to the fact that the emulsified particles of the emulsified preparation were too fine.

[Production of gelled emulsified food-2]
According to the ratios shown in Table 2, gel-like emulsified foods were produced in the same manner as in Examples 1 and 2 and Comparative Examples 1 and 2. The raw materials other than the emulsifier were the same as those used in the production of Examples 1 and 2 and Comparative Examples 1 and 2. In addition to the raw materials used in the above production, emulsifier 3 (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., trade name: SY Glister TS-7S (decaglycerin triester, HLB 10.0)) was used.

  The characteristic value and evaluation of the gel-like emulsified food in Table 2 were performed in the same manner as in “Manufacture of gel-like emulsified food-1”.

  From the results of Table 2, the gel-like emulsified food containing only one emulsifier of HLB10 (Comparative Example 3) is oil-off in the product obtained by filling within 0.5 hours from the preparation of the emulsion preparation. Occurred. Moreover, since the oil-off progressed and the thing obtained by filling 2.5 hours after preparation of the emulsified preparation liquid was not acceptable as a product, sensory evaluation was not performed.

  From the results of Tables 1 and 2, even when the degree of emulsification (emulsified particle size) is the same and the emulsifier HLB is 10, the emulsified preparation prepared using only one type (Comparative Example 3) is emulsified. On the other hand, it can be seen that the emulsified preparation (Example 2) prepared using an emulsifier containing an emulsifier of HLB4 and HLB14 and having an average HLB of 10 is excellent in emulsification stability.

Claims (5)

  Contains 15 to 50% by weight of fat and oil, 0.3 to 0.6% by weight of polyglycerol fatty acid ester having an average HLB of 6.5 to 11, a gelling agent, and water, and the polyglycerol fatty acid ester is HLB9. A gel-like emulsified food comprising a polyglycerin fatty acid ester of less than HLB9 and a polyglycerin fatty acid ester of HLB9 or more.   2. The gel-like emulsified food according to claim 1, wherein the fats and oils contain 60% by mass or more of medium chain fatty acids in all the constituent fatty acids.   The gel-like emulsified food according to claim 1 or 2, wherein the gel-like emulsified food contains 1 to 4% by mass of the gelling agent.   The gelled emulsified food according to any one of claims 1 to 3, wherein the gelling agent contains 5 to 30% by mass of agar in the entire gelling agent.   The gel-like emulsified food according to any one of claims 1 to 4, wherein the medium-chain fatty acid contains 50 mass% or more of a medium-chain fatty acid having 10 or more carbon atoms in the entire medium-chain fatty acid.