JPWO2018030284A1 - Acidic liquid nutritional composition - Google Patents
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- 239000000203 mixture Substances 0.000 title claims abstract description 91
- 239000007788 liquid Substances 0.000 title claims abstract description 82
- 230000002378 acidificating effect Effects 0.000 title claims abstract description 80
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 41
- 235000015097 nutrients Nutrition 0.000 claims abstract description 46
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 37
- 235000021119 whey protein Nutrition 0.000 claims abstract description 35
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 33
- 239000001814 pectin Substances 0.000 claims abstract description 28
- 235000010987 pectin Nutrition 0.000 claims abstract description 28
- 229920001277 pectin Polymers 0.000 claims abstract description 28
- 235000018102 proteins Nutrition 0.000 claims abstract description 24
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 24
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 24
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 14
- 150000002632 lipids Chemical class 0.000 claims abstract description 13
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 10
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- 239000012141 concentrate Substances 0.000 claims description 6
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- 230000032050 esterification Effects 0.000 claims description 4
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- 108090000765 processed proteins & peptides Proteins 0.000 description 15
- 235000021056 liquid food Nutrition 0.000 description 12
- 239000002994 raw material Substances 0.000 description 11
- 239000005018 casein Substances 0.000 description 10
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 10
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- -1 for example Proteins 0.000 description 9
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- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 4
- 102000008186 Collagen Human genes 0.000 description 4
- 108010035532 Collagen Proteins 0.000 description 4
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- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
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- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
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- 229920001100 Polydextrose Polymers 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- 235000021323 fish oil Nutrition 0.000 description 1
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- 230000003204 osmotic effect Effects 0.000 description 1
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- 229920001282 polysaccharide Polymers 0.000 description 1
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- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000001356 surgical procedure Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K38/00—Medicinal preparations containing peptides
- A61K38/16—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
- A61K47/36—Polysaccharides; Derivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
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Abstract
乳清たんぱく質を９０質量％以上含むたんぱく質、脂質、糖質、食物繊維、及び０．０１〜２．０質量％のペクチンを含有する酸性液状栄養組成物を提供する。本発明の酸性液状栄養組成物は、乳化安定性が高く、長期間の保管に供しても分離や沈殿が抑制されるため、長期間（数ヶ月間）の保存も可能である。酸性液状栄養組成物中におけるたんぱく質の含有量を高めることで、高濃度高カロリーの風味の良い酸性液状栄養組成物を得ることができる。An acidic liquid nutritional composition comprising protein, lipid, carbohydrate, dietary fiber, and 0.01 to 2.0% by mass of pectin containing 90% by mass or more of whey protein is provided. The acidic liquid nutrient composition of the present invention has high emulsion stability, and since separation and precipitation are suppressed even after long-term storage, storage for a long period (for several months) is also possible. By increasing the content of protein in the acidic liquid nutritional composition, it is possible to obtain a highly concentrated, high calorie, flavorful acidic liquid nutritional composition.
Description
本発明は、酸性液状栄養組成物に関する。 The present invention relates to acidic liquid nutritional compositions.
液状栄養組成物は、例えば栄養摂取が困難な高齢者などの効率的な栄養摂取をサポートしており、一般的には流動食と称されている。このうち、濃度が高く、より効率良く栄養摂取できるものが、濃厚流動食と称されている。現在市場に流通している濃厚流動食の多くは、１〜２ｋｃａｌ／ｍＬの高エネルギータイプで、かつ、ｐＨ７付近の中性タイプである。 Liquid nutritional compositions support efficient nutrient intake, such as the elderly, for example, who have difficulty in nutrient intake, and are generally referred to as liquid food. Among them, those having high concentration and capable of feeding nutrients more efficiently are referred to as concentrated liquid diet. Most of the concentrated liquid foods currently distributed in the market are high energy types of 1 to 2 kcal / mL and neutral types around pH 7.
特許文献１には、平均分子量５００〜１００００ダルトンのカゼイン分解物を含む酸性タイプの濃厚流動食が開示されている。特許文献２には、コラーゲンペプチド及び分解度が２３〜３５である乳ペプチドを含む、酸性タイプの濃厚流動食が開示されている。 Patent Document 1 discloses a concentrated liquid food of acid type containing casein hydrolyzate having an average molecular weight of 500 to 10,000 daltons. Patent Document 2 discloses a concentrated liquid food of acidic type, which comprises a collagen peptide and a milk peptide having a degree of decomposition of 23 to 35.
上記の通り、従来の濃厚流動食の多くは、１〜２ｋｃａｌ／ｍＬの高エネルギータイプで、かつ、ｐＨ７付近の中性タイプが多いため、その濃厚さから後味の悪さが問題となっている。また、特許文献１、及び特許文献２に開示されている酸性タイプの濃厚流動食では、乳ペプチド及び／又はコラーゲンペプチドに由来する独特の苦み（タンパク質分解臭）の発生と、当該酸性タイプの濃厚流動食自体の浸透圧の上昇が問題となっている。 As described above, many conventional concentrated liquid foods are high energy types of 1 to 2 kcal / mL, and many neutral types having a pH of around 7, so the problem of poor aftertaste due to their richness. Moreover, in the concentrated liquid food of the acid type disclosed in Patent Document 1 and Patent Document 2, the generation of a unique bitterness (protein degradation odor) derived from milk peptide and / or collagen peptide, and the concentration of the acid type An increase in the osmotic pressure of the liquid food itself has become a problem.
かかる問題を解決するためには、乳ペプチド及び／又はコラーゲンペプチド以外のたんぱく質原料、例えばカゼインなどの乳たんぱく質原料、を含有する酸性タイプの液状栄養組成物を提供できればよい。一方で、例えば、カゼインにはｐＨ４．６周辺に等電点があることが知られている。カゼインを酸性タイプの液状栄養組成物に応用すると、たんぱく質の凝集による、液状栄養組成物の分離や沈殿が発生する。また、特許文献３には、乳化安定性を得るために、有機酸モノグリセリドやポリグリセリン脂肪酸エステルを含む酸性タイプの濃厚流動食に関する技術が開示されている。有機酸モノグリセリドやポリグリセリン脂肪酸エステルは、十分な乳化安定性を得るために０．１〜２．０重量％程度の濃度で含有させる必要がある。この場合には、有機酸モノグリセリドやポリグリセリン脂肪酸エステルに由来して、風味が低下する。 In order to solve such problems, it is only necessary to provide an acidic type liquid nutritional composition containing protein sources other than milk peptides and / or collagen peptides, for example, milk protein sources such as casein. On the other hand, for example, casein is known to have an isoelectric point around pH 4.6. When casein is applied to an acidic type liquid nutrient composition, protein aggregation causes separation or precipitation of the liquid nutrient composition. In addition, Patent Document 3 discloses a technology related to a concentrated liquid food of an acidic type containing an organic acid monoglyceride or a polyglycerin fatty acid ester in order to obtain emulsion stability. Organic acid monoglycerides and polyglycerin fatty acid esters need to be contained at a concentration of about 0.1 to 2.0% by weight in order to obtain sufficient emulsion stability. In this case, the flavor is reduced due to the organic acid monoglyceride or polyglycerin fatty acid ester.
本発明は、乳ペプチド及び／又はコラーゲンペプチド以外のたんぱく質原料、例えば乳たんぱく質原料を高濃度で含有し、風味が良好で、乳化安定性の高い（分離や沈殿が起こりにくい）酸性液状栄養組成物の開発を課題とする。 The present invention is an acidic liquid nutritional composition containing protein raw materials other than milk peptide and / or collagen peptide, such as milk protein raw material at high concentration, having a good flavor and high emulsion stability (less separation and precipitation). The development of
本発明者らは上記従来の問題点に鑑み鋭意研究を進めたところ、乳清たんぱく質を９０質量％以上含むたんぱく質、脂質、糖質、食物繊維、及び０．０１〜２．０質量％のペクチンを含有する酸性液状栄養組成物が、風味が良好で、乳化安定性が高い（分離や沈殿が起こりにくく）ことを見出し、本発明を完成するに至った。 The present inventors have made earnest studies in view of the above-mentioned conventional problems and find that proteins, lipids, carbohydrates, dietary fibers, and 0.01 to 2.0% by mass of pectin containing 90% by mass or more of whey proteins It has been found that the acidic liquid nutritional composition containing the compound of the present invention has a good flavor and high emulsion stability (it is difficult for separation and precipitation to occur), and the present invention has been completed.
従来は、カゼインの豊富な乳たんぱく質を含む液状栄養組成物を酸性条件下で安定させる場合に、高メトキシルペクチン（ＨＭペクチン）が使用されていた。ＨＭペクチンの電荷による反発作用によって、液状栄養組成物の分離や沈殿が防止される。本発明は、たんぱく質の９０質量％以上を乳清たんぱく質が占める酸性タイプの液状栄養組成物である。 Traditionally, high methoxyl pectin (HM pectin) has been used when stabilizing liquid nutritional compositions containing casein-rich milk proteins under acidic conditions. Repulsion by the charge of HM pectin prevents separation and precipitation of the liquid nutritional composition. The present invention is an acidic type liquid nutritional composition in which whey protein occupies 90% by weight or more of protein.
本発明では、カゼインがほとんど存在しないにも関わらず、ＨＭペクチンを使用して乳化安定性を高めることができた。これは、驚くべきことである。本発明の酸性タイプの液状栄養組成物は、乳ペプチドなどのペプチド原料を使用しないので、ペプチド原料に由来する風味の悪化を回避できる。 In the present invention, it was possible to increase the emulsion stability using HM pectin, despite the little presence of casein. This is surprising. Since the liquid type nutrient composition of the acid type of the present invention does not use a peptide material such as milk peptide, it is possible to avoid the deterioration of the flavor derived from the peptide material.
本発明の酸性液状栄養組成物は、乳化安定性が高く、長期間の保管に供しても分離や沈殿が抑制されるため、数ヶ月間に及ぶ長期間の保存も可能である。また、本発明の酸性液状栄養組成物は、高たんぱく質タイプとすることができ、高濃度高カロリーで、安定かつ風味の良い組成物を得ることができる。 The acidic liquid nutrient composition of the present invention is high in emulsion stability, and can be separated for a long period of time, so that separation and precipitation are suppressed, so long-term storage for several months is also possible. In addition, the acidic liquid nutrient composition of the present invention can be of a high protein type, and can obtain a stable and tasty composition with high concentration and high calorie.
すなわち、本発明は、以下の［１］〜［１２］を提供するものである。
［１］ 乳清たんぱく質を９０質量％以上含むたんぱく質、脂質、糖質、食物繊維、及び０．０１〜２．０質量％のペクチンを含有する酸性液状栄養組成物。
［２］ 前記乳清たんぱく質が、加水分解されていない、［１］に記載の酸性液状栄養組成物。
［３］ 前記乳清たんぱく質が、乳清たんぱく質濃縮物、乳清たんぱく質ミセル、乳清たんぱく質分離物からなる群から選択される、［２］に記載の酸性液状栄養組成物。
［４］ 前記酸性液状栄養組成物が加熱済みである、［１］〜［３］のいずれか１に記載の酸性液状栄養組成物。
［５］ ｐＨが３〜５である、［１］〜［４］のいずれか１に記載の酸性液状栄養組成物。
［６］ 前記ペクチンがエステル化度７０％以上の高メトキシルペクチンである、［１］〜［５］のいずれか１に記載の酸性液状栄養組成物。
［７］ 前記たんぱく質の含量が０．５〜２０ｇ／１００ｍＬである、［１］〜［６］のいずれか１に記載の酸性液状栄養組成物。
［８］ エネルギー含量が１〜１０ｋｃａｌ／ｍＬである、［１］〜［７］のいずれか１に記載の酸性液状栄養組成物。
［９］ 前記たんぱく質中のペプチド含有量は、実質的に０質量％である、［１］〜［８］のいずれかに記載の酸性液状栄養組成物。
［１０］ 前記たんぱく質中のカゼイン含有量は、実質的に０質量％である、［１］〜［９］のいずれかに記載の酸性液状栄養組成物。
［１１］ 実質的に０質量％以上０．１質量％未満の有機酸モノグリセリドまたはポリグリセリン脂肪酸エステルを含有する、［１］〜［１０］のいずれかに記載の酸性液状栄養組成物。
［１２］ 有機酸モノグリセリドおよびポリグリセリン脂肪酸エステルの含有量は、実質的に０質量％である、［１］〜［１１］のいずれかに記載の酸性液状栄養組成物。That is, the present invention provides the following [1] to [12].
[1] An acidic liquid nutritional composition comprising protein, lipid, carbohydrate, dietary fiber, and 0.01 to 2.0% by mass of pectin containing 90% by mass or more of whey protein.
[2] The acidic liquid nutrient composition according to [1], wherein the whey protein is not hydrolyzed.
[3] The acidic liquid nutrient composition according to [2], wherein the whey protein is selected from the group consisting of whey protein concentrate, whey protein micelle, whey protein isolate.
[4] The acidic liquid nutrient composition according to any one of [1] to [3], wherein the acidic liquid nutritional composition has been heated.
[5] The acidic liquid nutrient composition according to any one of [1] to [4], which has a pH of 3 to 5.
[6] The acidic liquid nutrient composition according to any one of [1] to [5], wherein the pectin is a high methoxyl pectin having a degree of esterification of 70% or more.
[7] The acidic liquid nutrient composition according to any one of [1] to [6], wherein the content of the protein is 0.5 to 20 g / 100 mL.
[8] The acidic liquid nutrient composition according to any one of [1] to [7], wherein the energy content is 1 to 10 kcal / mL.
[9] The acidic liquid nutritional composition according to any one of [1] to [8], wherein the content of the peptide in the protein is substantially 0% by mass.
[10] The acidic liquid nutrient composition according to any one of [1] to [9], wherein the casein content in the protein is substantially 0% by mass.
[11] The acidic liquid nutritional composition according to any one of [1] to [10], containing substantially 0% by mass or more and less than 0.1% by mass of an organic acid monoglyceride or polyglycerin fatty acid ester.
[12] The acidic liquid nutritional composition according to any one of [1] to [11], wherein the content of the organic acid monoglyceride and the polyglycerin fatty acid ester is substantially 0% by mass.
本発明は、乳清たんぱく質を９０質量％以上含むたんぱく質、脂質、糖質、ビタミン、ミネラル、食物繊維、及び０．０１〜２．０質量％のペクチンを含有する酸性液状栄養組成物である。 The present invention is an acidic liquid nutritional composition comprising a protein containing 90% by mass or more of whey protein, a lipid, a carbohydrate, a vitamin, a mineral, a dietary fiber, and 0.01 to 2.0% by mass of pectin.
以下、本発明を詳細に説明するが、本発明は以下に述べる個々の形態には限定されない。 Hereinafter, the present invention will be described in detail, but the present invention is not limited to the individual forms described below.
本発明は、乳清たんぱく質を９０質量％以上含むたんぱく質、脂質、糖質、食物繊維、及び０．０１〜２．０質量％のペクチンを含有する酸性液状栄養組成物である。 The present invention is an acidic liquid nutritional composition comprising a protein containing 90% by mass or more of whey protein, a lipid, a carbohydrate, a dietary fiber, and 0.01 to 2.0% by mass of pectin.
たんぱく質は、乳清たんぱく質が含まれていれば、その種類、並びに精製度などに制限がない。乳清たんぱく質は、乳清たんぱく質が含まれている原料、例えば、ホエイパウダー、ホエイたんぱく質濃縮物（ＷＰＣ、ＷＰＩ）、ホエイ、ホエイたんぱく質ミセル、ホエイたんぱく質濃縮物を用いることができる。乳清たんぱく質は、好ましくは、加水分解されていないものである。すなわち、本発明の酸性液状栄養組成物には、ペプチドが含まれないことが好ましい。本発明の酸性液状栄養組成物には、カゼインもほとんど含まれていない。本発明の効果を損なわない量であれば、ペプチドおよびカゼイン等が含まれていてもよい。 The protein is not limited in its kind and purification degree as long as it contains whey protein. As whey proteins, raw materials containing whey proteins, such as whey powder, whey protein concentrate (WPC, WPI), whey, whey protein micelles, whey protein concentrate can be used. Whey proteins are preferably non-hydrolyzed. That is, it is preferable that the acidic liquid nutrient composition of the present invention does not contain a peptide. The acidic liquid nutrient composition of the present invention contains almost no casein. As long as the effects of the present invention are not impaired, peptides and casein may be contained.
本発明の酸性液状栄養組成物における乳清たんぱく質の含有量は、好ましくは０．５〜２０質量％である。乳清たんぱく質の含有量は、より好ましくは１〜１５質量％、さらに好ましくは２〜１２質量％、さらにより好ましくは３〜１０質量％、特に好ましくは５〜１０質量％である。乳清たんぱく質の含有量を０．５質量％以上とすることで、本発明の効果が奏される。また、乳清たんぱく質の含有量を２０質量％以下とすることで、乳化安定性が高められる。すなわち、酸性液状栄養組成物の分離や沈殿が抑制される。 The content of whey protein in the acidic liquid nutritional composition of the present invention is preferably 0.5 to 20% by mass. The content of whey protein is more preferably 1 to 15% by mass, still more preferably 2 to 12% by mass, still more preferably 3 to 10% by mass, and particularly preferably 5 to 10% by mass. By setting the content of whey protein to 0.5% by mass or more, the effects of the present invention are exhibited. In addition, by setting the content of whey protein to 20% by mass or less, the emulsion stability can be enhanced. That is, separation and precipitation of the acidic liquid nutrient composition are suppressed.
本発明の酸性液状栄養組成物におけるたんぱく質全体の９０質量％以上は、乳清たんぱく質である。乳清たんぱく質がたんぱく質全体の９０質量％以上を占めていると、本発明の効果が奏される。乳清たんぱく質の含有量は、たんぱく質全体の９２質量％以上が好ましく、９４質量％以上がより好ましく、９６質量％以上がさらにより好ましく、９８質量％以上が最も好ましい。 More than 90% by weight of the total protein in the acidic liquid nutritional composition of the present invention is whey protein. When the whey protein accounts for 90% by mass or more of the total protein, the effects of the present invention are exhibited. The content of whey protein is preferably 92% by mass or more of the whole protein, more preferably 94% by mass or more, still more preferably 96% by mass or more, and most preferably 98% by mass or more.
本発明の酸性液状栄養組成物は、高濃度タイプ、すなわち濃厚タイプの流動食に応用することができる。例えば、たんぱく質含量は、好ましくは０．５〜２０ｇ／１００ｍＬである。たんぱく質含量は、より好ましくは１〜１５ｇ／１００ｍＬ、さらに好ましくは２〜１２ｇ／１００ｍＬ、さらにより好ましくは３〜１０ｇ／１００ｍＬ、特に好ましくは５〜１０ｇ／１００ｍＬである。また、例えば、酸性液状栄養組成物のエネルギー含量は、好ましくは１〜１０ｋｃａｌ／ｍＬ、より好ましくは１〜５ｋｃａｌ／ｍＬ、さらに好ましくは１〜３ｋｃａｌ／ｍＬ、特に好ましくは１〜２ｋｃａｌ／ｍＬである。 The acidic liquid nutrient composition of the present invention can be applied to high concentration type, ie, concentrated type, liquid food. For example, the protein content is preferably 0.5 to 20 g / 100 mL. The protein content is more preferably 1 to 15 g / 100 mL, still more preferably 2 to 12 g / 100 mL, still more preferably 3 to 10 g / 100 mL, and particularly preferably 5 to 10 g / 100 mL. Also, for example, the energy content of the acidic liquid nutritional composition is preferably 1 to 10 kcal / mL, more preferably 1 to 5 kcal / mL, still more preferably 1 to 3 kcal / mL, particularly preferably 1 to 2 kcal / mL. .
脂質は、公知の脂質原料を使用することができ、その種類、並びに精製度などに制限がない。脂質原料は、市販の食用油脂などを使用することができ、例えば、動物油脂、植物油脂、魚油、などである。 As the lipid, known lipid sources can be used, and there is no limitation on the type, purification degree and the like. As the lipid raw material, commercially available edible oil and fat can be used, and examples thereof include animal oil and fat, vegetable oil and fat, fish oil and the like.
本発明の酸性液状栄養組成物における脂質の含有量は、好ましくは０．５〜１０質量％、より好ましくは１〜８質量％、さらにより好ましくは２〜６質量％、特に好ましくは３〜５質量％である。脂質の含有量を０．５質量％以上とすることで、本発明の酸性液状栄養組成物の栄養価が高まる。脂質の含有量が１０質量％以下であれば、本発明の酸性液状栄養組成物の風味の低下が避けられる。 The content of lipids in the acidic liquid nutritional composition of the present invention is preferably 0.5 to 10% by mass, more preferably 1 to 8% by mass, still more preferably 2 to 6% by mass, particularly preferably 3 to 5 It is mass%. By setting the content of lipids to 0.5% by mass or more, the nutritional value of the acidic liquid nutritional composition of the present invention is enhanced. If the content of the lipid is 10% by mass or less, the decrease in the flavor of the acidic liquid nutritional composition of the present invention is avoided.
糖質は、公知の糖質原料を使用することができ、その種類、並びに精製度などに制限がない。糖質原料は、市販の糖質原料などを使用することができ、例えば、単糖類、二糖類などの少糖類、デンプン、デキストリンなどである。 As the carbohydrate, known carbohydrate raw materials can be used, and there is no limitation in the kind, purification degree and the like. As the sugar material, commercially available sugar materials and the like can be used, and examples thereof include monosaccharides, oligosaccharides such as disaccharides, starch, dextrin and the like.
本発明の酸性液状栄養組成物における糖質の含有量は、好ましくは５〜５０質量％、より好ましくは１０〜４０質量％、さらにより好ましくは１５〜３０質量％、特に好ましくは１５〜２５質量％である。糖質の含有量を５質量％以上とすることで、本発明の酸性液状栄養組成物の栄養価が高まる。糖質の含有量が５０質量％以下であれば、本発明の酸性液状栄養組成物の風味の低下が避けられる。 The content of carbohydrates in the acidic liquid nutritional composition of the present invention is preferably 5 to 50% by mass, more preferably 10 to 40% by mass, still more preferably 15 to 30% by mass, particularly preferably 15 to 25% %. By setting the content of the sugar to 5% by mass or more, the nutritional value of the acidic liquid nutritional composition of the present invention is enhanced. If the content of the sugar is 50% by mass or less, the decrease in the flavor of the acidic liquid nutritional composition of the present invention is avoided.
食物繊維は、公知の食物繊維を使用することができ、その種類、並びに精製度などに制限がない。食物繊維原料は、市販の原料などを使用することができ、例えば、難消化性デキストリン、ポリデキストロースなどの水溶性食物繊維である。 As the dietary fiber, known dietary fibers can be used, and there is no limitation on the type, purification degree and the like. As the dietary fiber raw material, commercially available raw materials and the like can be used, for example, water-soluble dietary fiber such as indigestible dextrin and polydextrose.
本発明の酸性液状栄養組成物における食物繊維の含有量は、好ましくは０．１〜２０質量％、より好ましくは０．２〜１０質量％、さらにより好ましくは０．３〜５質量％、特に好ましくは０．４〜１質量％である。食物繊維の含有量を０．１質量％以上とすることで、本発明の酸性液状栄養組成物の栄養価が高まる。また、食物繊維の含有量を２０質量％以下とすることで、食物繊維由来の機能性を享受できる。 The content of dietary fiber in the acidic liquid nutritional composition of the present invention is preferably 0.1 to 20% by mass, more preferably 0.2 to 10% by mass, still more preferably 0.3 to 5% by mass, in particular Preferably it is 0.4-1 mass%. By adjusting the content of dietary fiber to 0.1% by mass or more, the nutritive value of the acidic liquid nutritional composition of the present invention is enhanced. Moreover, the functionality derived from dietary fiber can be enjoyed by setting the content of dietary fiber to 20% by mass or less.
本発明の酸性液状栄養組成物には、安定剤の少なくとも一部としてペクチンが含有される。ペクチンは、公知のペクチン原料を使用することができ、特に、エステル化度７０％以上の高メトキシルペクチン（ＨＭペクチン）が好ましい。また、ＨＭペクチンと同様に電荷の反発作用のある原料、例えば、大豆多糖類、カルボキシメチルセルロース、アルギン酸ナトリウムなどは、ペクチンの代替として使用することができる。本発明の効果を損なわない量であれば、有機酸モノグリセリドやポリグリセリン脂肪酸エステル等が含まれていてもよい。 The acidic liquid nutrient composition of the present invention contains pectin as at least a part of a stabilizer. As the pectin, known pectin raw materials can be used, and in particular, high methoxyl pectin (HM pectin) having a degree of esterification of 70% or more is preferable. Also, similar to HM pectin, charge-repulsive raw materials such as soybean polysaccharide, carboxymethylcellulose, sodium alginate and the like can be used as a substitute for pectin. Organic acid monoglycerides, polyglycerin fatty acid esters and the like may be contained as long as they do not impair the effects of the present invention.
本発明の酸性液状栄養組成物におけるペクチンの含有量は、０．０１〜２０質量％とすることができる。ペクチンの含有量は、好ましくは０．０２〜１０質量％、より好ましくは０．０３〜５質量％、最も好ましくは、０．０１〜２．０質量％である。ペクチンの含有量は、０．０５〜１質量％としてもよい。ペクチンの含有量を０．０１質量％以上とすることで、本発明の効果を奏する。また、ペクチンの含有量を２．０質量％以下とすることで、本発明の酸性液状栄養組成物は飲みやすい形態となる。 The content of pectin in the acidic liquid nutritional composition of the present invention can be 0.01 to 20% by mass. The content of pectin is preferably 0.02 to 10% by mass, more preferably 0.03 to 5% by mass, and most preferably 0.01 to 2.0% by mass. The content of pectin may be 0.05 to 1% by mass. By setting the content of pectin to 0.01% by mass or more, the effects of the present invention are exhibited. Moreover, the acidic liquid nutrient composition of this invention will be in the form which is easy to drink by content of pectin being 2.0 mass% or less.
本発明の酸性液状栄養組成物は、加熱処理済みであることが、保存や流通の観点から好ましい。加熱処理は、公知の常温流通可能な流動食や栄養食品と同等の条件で行うことができる。加熱処理は、例えば、１１０〜１５０℃１〜６０秒でのＵＨＴ殺菌とすることができる。加熱条件は、好ましくは１２０〜１５０℃１〜３０秒、より好ましくは１２０〜１４５℃１〜３０秒である。
本発明の酸性液状栄養組成物は、酸性であるので、風味が爽やかで摂取しやすい。本発明の酸性液状栄養組成物のｐＨは、好ましくは３〜５であり、より好ましくは３．５〜４．５であり、最も好ましくは３．８〜４．２である。The acidic liquid nutritional composition of the present invention is preferably heat-treated from the viewpoint of storage and distribution. The heat treatment can be performed under the same conditions as known fluid food or nutritive food which can be distributed at normal temperature. The heat treatment can be, for example, UHT sterilization at 110 to 150 ° C. for 1 to 60 seconds. The heating conditions are preferably 120 to 150 ° C. for 1 to 30 seconds, more preferably 120 to 145 ° C. for 1 to 30 seconds.
Since the acidic liquid nutrient composition of the present invention is acidic, it has a fresh flavor and is easy to ingest. The pH of the acidic liquid nutritional composition of the present invention is preferably 3 to 5, more preferably 3.5 to 4.5, and most preferably 3.8 to 4.2.
本発明の酸性液状栄養組成物には、ビタミン、ミネラルなどの公知の食品原料や食品添加物を任意に添加することができる。 To the acidic liquid nutritional composition of the present invention, known food materials such as vitamins and minerals and food additives can be optionally added.
本発明の酸性液状栄養組成物の形態として、「流動食」が挙げられる。「流動食」は、経口、経管的に投与される食品組成物に適用され、主に胃腸系疾患の患者や高齢者等に対して効率的に栄養を補給する。「流動食」は、特に入院患者における術前・術後の栄養管理に使用される場合が多い。こうした流動食は、高濃度、高カロリーであることが必要である。さらに「流動食」は、消化吸収も良く、蛋白質、脂質、糖質の３大栄養素とビタミン類、ミネラル類がバランスよく配合されていることが好ましい。 As a form of the acidic liquid nutrient composition of the present invention, "liquid food" can be mentioned. "Liquid diet" is applied to orally or tube-administered food compositions, and efficiently replenishes nutrients mainly to patients with gastrointestinal diseases and the elderly. "Liquid diet" is often used for nutritional management before and after surgery, especially in hospitalized patients. Such liquid food needs to be high in concentration and high in calories. Furthermore, it is preferable that the "liquid food" has good digestion and absorption, and that protein, lipid, and three major nutrients of carbohydrates, vitamins and minerals are blended in a well-balanced manner.
なお、本発明の酸性液状栄養組成物は、流動食としての一般的な粘度（３〜５００ｍＰａ・ｓ（２０℃））を有していることが好ましい。本発明の酸性液状栄養組成物の粘度は、より好ましくは５〜１００ｍＰａ・ｓ（２０℃）であり、さらに好ましくは７〜７５ｍＰａ・ｓ（２０℃）であり、特に好ましくは２０〜５０ｍＰａ・ｓ（２０℃）である。 In addition, it is preferable that the acidic liquid nutrient composition of this invention has general viscosity (3-500 mPa * s (20 degreeC)) as fluid food. The viscosity of the acidic liquid nutrient composition of the present invention is more preferably 5 to 100 mPa · s (20 ° C.), still more preferably 7 to 75 mPa · s (20 ° C.), and particularly preferably 20 to 50 mPa · s. (20 ° C.).
以下、実施例を挙げて本発明をさらに詳細に説明するが、本発明はこれにより限定されるものではない。なお、実施例において「％」表示は特に明記する場合を除き質量％を示すものとする。 EXAMPLES Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited thereto. In the examples, “%” indication indicates mass% unless otherwise specified.
［試験例］
１６００ｍＬの温水（６０℃）に、加水分解処理をしていない乳清たんぱく質濃縮物２２６．５ｇ、粉末デキストリン（松谷化学社ＴＫ−１６）７２６ｇ、植物性油脂１２１．５ｇ、難消化性デキストリン（松谷化学社パインファイバーＣ）２７ｇ、ミネラル混合物（クエン酸含有）６２．２ｇ、ビタミン混合物２．３ｇ、香料０．３ｇを添加した。同様の組成で６種類調製した。それぞれに、安定剤としてのＨＭペクチン（ＣＰケルコ社ＹＭ１１５−ＬＪ、エステル化度７２％）を、所定の濃度となるように加えて組成物原料を得た。[Test example]
226.5 g of whey protein concentrate without hydrolysis treatment, 726 g of powdered dextrin (Matsutani Chemical Co., Ltd. TK-16), 121.5 g of vegetable fats and oils, indigestible dextrin (Matsutani) in 1600 mL of warm water (60 ° C.) 27 g of Chemical Company Pine Fiber C, 62.2 g of a mineral mixture (containing citric acid), 2.3 g of a vitamin mixture and 0.3 g of a fragrance were added. Six types were prepared with the same composition. HM pectin (CP Kelco YM115-LJ, degree of esterification 72%) as a stabilizer was added to each of them so as to have a predetermined concentration, to obtain a composition raw material.
各組成物原料を、ＴＫホモミキサー（特殊機化工業株式会社製）を用いて予備乳化した後、水を添加して総量を３０００ｍＬに調製した。これらの６種類の予備乳化物における各成分の組成は表１の通りである。ＨＭペクチンの濃度は、０％（試験例１）、０．５％（試験例２）、０．６％（試験例３）、０．８％（試験例４）、１．０％（試験例５）、１．２％（試験例６）とした。 After pre-emulsifying each composition raw material using TK homomixer (made by Tokushu Kika Kogyo Co., Ltd.), water was added and the total volume was adjusted to 3000 mL. The composition of each component in these six pre-emulsions is as shown in Table 1. The concentration of HM pectin was 0% (Test Example 1), 0.5% (Test Example 2), 0.6% (Test Example 3), 0.8% (Test Example 4), 1.0% (Test) Example 5), 1.2% (Test Example 6).
試験例１〜６の予備乳化物に対し、高圧ホモジナイザー（ＧＥＡプロセスエンジニアリング株式会社製）を用いて２段階均質化処理を施した。２段階均質化処理における単位面積当たりの質量は、一段目５０ｋｇ／ｃｍ２、二段目２００ｋｇ／ｃｍ２とした。この２段階均質化処理を計２回行い、１２５℃５秒間の加熱殺菌を経て、試験例１〜６の酸性液状栄養組成物を得た。The pre-emulsions of Test Examples 1 to 6 were subjected to a two-step homogenization treatment using a high pressure homogenizer (manufactured by GEA Process Engineering Co., Ltd.). Mass per unit area in the two-stage homogenization process, the first stage 50 kg / cm 2, and the second stage 200 kg / cm 2. This two-step homogenization treatment was performed twice in total, and heat sterilization at 125 ° C. for 5 seconds was performed to obtain the acidic liquid nutrient compositions of Test Examples 1 to 6.
試験例１〜６の酸性液状栄養組成物のｐＨは４．０であった。試験例１〜６の酸性液状栄養組成物は、エネルギー含量が１．６ｋｃａｌ／ｍＬであり、たんぱく質濃度６ｇ／１００ｍＬであった。試験例１〜６の酸性液状栄養組成物は、たんぱく質の１００質量％が乳清たんぱく質である。ペプチドおよびカゼインは、試験例１〜６の酸性液状栄養組成物に含有されていない。しかも、試験例１〜６の酸性液状栄養組成物は、安定剤としてＨＭペクチンを含有しているので風味が良好である。 The pH of the acidic liquid nutrient composition of Test Examples 1 to 4 was 4.0. The acidic liquid nutrient composition of Test Examples 1 to 6 had an energy content of 1.6 kcal / mL and a protein concentration of 6 g / 100 mL. In the acidic liquid nutrient composition of Test Examples 1 to 6, 100% by mass of protein is whey protein. The peptide and casein are not contained in the acidic liquid nutrient composition of Test Examples 1 to 6. And since the acidic liquid nutrient composition of Experiment 1-6 contains HM pectin as a stabilizer, its flavor is favorable.
試験例１〜６の酸性液状栄養組成物を、４０℃で２週間保存した。その結果、安定剤としてのＨＭペクチンの添加量が０％の試験例１では分離、離水が発生した。これに対し、０．５〜１．２％のＨＭペクチンを含有する試験例２〜６では、分離、離水が発生しなかった。 The acidic liquid nutrient compositions of Test Examples 1 to 6 were stored at 40 ° C. for 2 weeks. As a result, in Test Example 1 in which the amount of HM pectin added as a stabilizer was 0%, separation and separation occurred. On the other hand, in Test Examples 2 to 6 containing 0.5 to 1.2% of HM pectin, separation and syneresis did not occur.
[実施例１]
２６０００ｍＬの温水（６０℃）に、乳清たんぱく質濃縮物４５００ｇ、ＨＭペクチン９０ｇ、液体デキストリン１６２００ｇ、ショ糖６００ｇ、植物性油脂２３４０ｇ、難消化性デキストリン９４０ｇ、ミネラル混合物１８５０ｇ、ビタミン混合物５３ｇ、香料４１５ｇを添加し、ホモミキサーを用いて予備乳化した。得られた予備乳化物に水を添加して、総量を６００００ｍＬに調製した。Example 1
In 26000 mL of warm water (60 ° C), 4500 g of whey protein concentrate, 90 g of HM pectin, 16200 g of liquid dextrin, 600 g of sucrose, 2340 g of vegetable oil and fat, 940 g of indigestible dextrin, 1850 g of mineral mixture, 53 g of vitamin mixture, 415 g of fragrance It was added and pre-emulsified using a homomixer. Water was added to the obtained pre-emulsion to adjust the total volume to 60000 mL.
予備乳化物に対し、高圧ホモジナイザーを用いた２段階均質化処理を２回施した。１回目の処理における単位面積当たりの質量は、一段目５０ｋｇ／ｃｍ２、二段目３００ｋｇ／ｃｍ２とした。２回目の処理における単位面積当たりの質量は、一段目５０ｋｇ／ｃｍ２、二段目２００ｋｇ／ｃｍ２とした。さらに、１２５℃５秒間の加熱殺菌を行って、実施例１の酸性液状栄養組成物を得た。The pre-emulsion was subjected twice to a two-stage homogenization treatment using a high pressure homogenizer. Mass per unit area in the first process, the first stage 50 kg / cm 2, and the second stage 300 kg / cm 2. Mass per unit area in the second process, the first stage 50 kg / cm 2, and the second stage 200 kg / cm 2. Furthermore, heat sterilization at 125 ° C. for 5 seconds was performed to obtain an acidic liquid nutrient composition of Example 1.
実施例１の酸性液状栄養組成物のｐＨは４．０であった。実施例１の酸性液状栄養組成物は、エネルギー含量が１．６ｋｃａｌ／ｍＬであり、たんぱく質濃度６ｇ／１００ｍＬ（うち、たんぱく質における乳清たんぱく質の割合は１００％）、粘度は２５ｍＰａ・ｓ（２０℃）であった。
実施例１の酸性液状栄養組成物は、喉越しが良く、良好な風味であった。この酸性液状栄養組成物を２５℃で保存して、８ヶ月後に開封した。開封された酸性液状栄養組成物には、分離や沈殿は発生しなかった。The pH of the acidic liquid nutrient composition of Example 1 was 4.0. The acidic liquid nutrient composition of Example 1 has an energy content of 1.6 kcal / mL, a protein concentration of 6 g / 100 mL (of which the ratio of whey protein to protein is 100%), and the viscosity is 25 mPa · s (20 ° C.) )Met.
The acidic liquid nutrient composition of Example 1 had good throat and a good flavor. The acidic liquid nutritional composition was stored at 25 ° C. and opened after 8 months. No separation or precipitation occurred in the opened acidic liquid nutrient composition.
本発明は、風味が良く安定した物性で、乳化安定性の高く（分離や沈殿が起こりにくく）、長期保存可能な酸性液状栄養組成物を提供することができる。
INDUSTRIAL APPLICABILITY The present invention can provide an acidic liquid nutrient composition that can be stored for a long time with high flavor and stability, and high emulsification stability (less separation and precipitation).
Claims (8)
The acidic liquid nutrient composition of any one of Claims 1-7 whose energy content is 1-10 kcal / mL.
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