TW201233337A - Viscous nutritional composition - Google Patents

Viscous nutritional composition Download PDF

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TW201233337A
TW201233337A TW100148134A TW100148134A TW201233337A TW 201233337 A TW201233337 A TW 201233337A TW 100148134 A TW100148134 A TW 100148134A TW 100148134 A TW100148134 A TW 100148134A TW 201233337 A TW201233337 A TW 201233337A
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viscosity
composition
nutritional composition
emulsifier
tackifier
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TW100148134A
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TWI548349B (en
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Yoshio Toyama
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Meiji Co Ltd
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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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • 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
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/02—Nutrients, e.g. vitamins, minerals

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
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  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Obesity (AREA)
  • Animal Behavior & Ethology (AREA)
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  • Bioinformatics & Cheminformatics (AREA)
  • Pediatric Medicine (AREA)
  • Dispersion Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Medicinal Preparation (AREA)

Abstract

Provided is a liquid food which can be fed through free fall and has a physiologically preferable viscous property compared with a liquid food having an extremely low viscosity. By the combined use of a thickener and an emulsifier, a nutritional composition, which sustains such a viscosity as facilitating the production thereof in the process from the blending of starting material to packaging and, after heating, shows a viscosity suitable for tube feeding through free fall, can be provided. By the combined use of a thickener, an emulsifier and a water-absorbing dietary fiber, furthermore, a nutritional composition, which sustains such a viscosity as facilitating the production thereof in the process from the blending of starting material to packaging and, after heating, shows a viscosity suitable for tube feeding through free fall, can be provided.

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201233337 六、發明說明： 【發明所屬之技術領域】 本發明係關於一種具有黏性之營養組合物。更詳細而 言，本發明係關於一種具有生理學上較佳之黏性且具有製 . 造流質食品時可使用之黏性之營養組合物。 【先前技術】 镳 眾所周知低黏度之液狀流質食品係於直接投予至胃之胃 瘺經管投予法中，會導致胃食道逆流，作為其對策，較佳 地實施短時間内投予黏度4〇00〜20 000 mPa.s(12 rpm)之半 固體形狀流質食品之方法。嘗試此種投予法，使得實際改 善症狀之案例增加，從而亦認識到將液體直接投予至胃之 方法在生理學上而言欠佳之想法。 另一方面，於使用此種高黏度之半固體形狀流質食品之 情形時’存在如下問題：無法使用作為先前技術之自然滴 下法，必須以使用注射器進行注入之處理等煩雜且需要力 之操作進行投予，致使看護人員或介護人員之負擔增加。 因此，要求一種藉由作為已成熟之技術的自然落下投予 便可使用，且與黏度非常低之流質食品相比，具有生理學 . 上更佳之黏性之流質食品。. . 然而，就製造方面而言，亦必須於自原材料之調合直至 填充至容器為止之步驟中維持容易製造之黏度。 關於用於胃瘺患者之經腸營養劑用之半固形化劑，於日 本專利特開2〇10-065013(專利文獻〇中揭示有用於胃瘤患 者之經腸營養劑用之半固形化劑，該經腸營養劑用之半^ 160766.doc 201233337 形化劑之特徵在於：包含分子之一部分經鹿角菜膠（i〇ta carrageenan)取代之 κ-角又菜膠（kappa carrageenan)。於上 述文獻中’作為「半固形化」之定義，揭示有「於本說明 書中，所謂半固形化係指靜置狀態下為凝膠狀，但藉由變 形或施加力而變化為均勻之糊狀之狀態」。揭示有如下要 點’即，該文獻所揭示之半固形化經腸營養劑之特徵在 於：於内徑30 mm之50 ml注射器内填充25 mi之半固形化 經腸營養劑，並連接内徑4 mm、長度3〇〇 mm之管，使用 夹具以5 mm/sec之速度向管内擠入35 mm時之應力為2〇〇〇〇 N/m以下。專利文獻i中涉及了食物纖維，但並未具體揭 不有其為何種食物纖維。又，專利文獻丨所揭示之營養劑 之製造中無加熱滅菌處理步驟。於上述文獻之段落[〇〇〇8] 中，揭不有先前技術之營養劑伴隨加熱之危險操作，揭示 加熱為欠佳。 於曰本專利特開2〇〇7_295877(專利文獻2)中揭示有含有 乳蛋白之凝膠狀營養組合物，其特徵在於：包含凝膠化劑 =價金屬鹽’且經加熱殺菌處理而成。於專利文獻2之 段落[0009]中’例示有羧甲基纖維素鈉作為凝膠化劑。 又，於段落[0022]中，揭示有投入蘋果4倍濃縮果汁並於 Μ下進行加熱之要點。該發明之宗旨在於使營養劑之凝 膠強度為固定（參照專利文獻2之請求項4)。 於日本專利特開細4·26 1 _(專利文獻3)中揭示有包含 :油檸檬酸脂肪酸醋等甘油有機酸酿的含有乳成分之凝膠 狀食品用乳化劑。X，上述文獻中揭示有如牛奶布丁般之 160766.doc 201233337 含有乳成分之凝膠狀食品之製造方法，該製造方法包括如 下步驟：於加熱殺菌步驟前，添加乳化劑，進行加熱殺 菌，其後，藉由緩慢冷卻而使含有乳成分之凝膠狀食品進 行固化。於該等專利文獻2及3中，關於增黏劑與乳化劑之 相乘效果，均未作記載或暗示。又，關於吸水性食物纖 維’亦未作記載或暗示。 於曰本專利特開2007-289164(專利文獻4)中，作為流質 食品之製造方法，揭示有製造均質地分散有增黏劑之特定 黏度之調合液，將其加熱而進行高壓高熱殺菌而製造具有 特疋點度之流質食品的方法。於上述文獻中，主要使用羅 望子膠（Tamarind Gum)作為增黏劑。於專利文獻4中，關 於增黏劑與乳化劑之相沖效果，亦未作記載或暗示。於上 述文獻之段落[0025]之製備例中，揭示有使用食物纖維作 為原材料之要點，但並未具體揭示有其為何種食物纖維。 又，於上述文獻中，關於吸水性食物纖維，未作記載或暗 示0 [先前技術文獻] [專利文獻] [專利文獻1]曰本專利特開2010-065013 [專利文獻2]日本專利特開2007-295877 [專利文獻3]曰本專利特開2004-261063 [專利文獻4]曰本專利特開2007-289164 【發明内容】 [發明所欲解決之問題] 160766.doc 201233337 本發明之課題在於提供一種加熱處理前之黏度較低、且 加熱處理後之黏度顯著提高之營養組合物。 [解決問題之技術手段] 本發明者等人基於如下新見解而完成了係營養組合物之 本發明，即，藉由增黏劑與乳化劑之相乘效果，將加熱處 理前之組合物之黏度抑制為較低黏度，並且顯著提高加熱 處理後之組合物之黏度。又，亦可藉由調整均質處理壓而 調整上述組合物之加熱處理後之黏度。進而，基於如丁新 見解而完成了作為營養組合物之本發明，即，藉由使用辦 黏劑、乳化劑及吸水性食物纖維，將加熱處理前之組合物 之黏度抑制為較低黏度’並且顯著提高加熱處理後之組合 物之黏度。進而’於該組合物中’藉由上述食物纖維之吸 水作用而減少自由水，故而可減少賦予固定黏度所需之増 黏劑等之量。 3 即，本發明為如下。 [1 ] 一種具有黏性之營養組合物，其包含： i) 增黏劑；以及 ii) 乳化劑；且 具有藉由進行加熱處理而使黏度上升之性質。 [2] 如[1 ]之具有黏性之營養組合物，其包含： i) 相對於營養組合物為〇.〇1〜1.0重量。/。之增黏劑；以及 ii) 相對於營養組合物為0.02〜2.0重量％之乳化劑；且 具有藉由進行加熱處理而使黏度上升之性質。 [3] 如[1]或[2]之營養組合物，其中 160766.doc -6 · 201233337 i)增黏劑係選自由刺槐豆膠、κ_角又菜膠、卜角又菜 膠、λ-角又菜膠 '角又菜膠、明膠、低甲氧基果膠、高甲 氧基果膠、果膠、塔拉膠、瓊脂、低強度瓊脂、結冷膠、 古亞膠、三仙膠、羅望子膠、丙二醇、乙基羥乙基纖維 ' 素、緩甲基纖維素所組成之群之1種或複數種之增黏劑， • Η)乳化劑係選自由甘油脂肪酸酯、有機酸單甘油酯、聚 甘油脂肪酸酯、丙二醇脂肪酸酯、聚甘油縮合蓖麻醇酸 画a、山梨糖醇肝脂肪酸酯、蔗糖脂肪酸酯、卵稱脂、酶分 解卵磷脂、琥珀酸單甘油酯、二乙醯酒石酸單甘油酯所組 成之群之1種或複數種之乳化劑。 [4] 如[1]至[3]中任一項之營養組合物，其中 i)增黏劑係角叉菜膠及/或低強度瓊脂， Π)乳化劑係號珀酸單甘油酯及/或二乙醯酒石酸單甘油 酯。 [5] 如[1]至[4]中任一項之營養組合物，其中組合物之黏度 為5〜300 mPa.s，該組合物之黏度係使用B型黏度計並於 45〜85°C下、以12 rpm進行測定時所得者。 [6] 如[1]至[5]中任一項之營養組合物，其中將均質處理壓 •調整為10〜lOOMPa而進行均質化處理。 • [7]如[1]至[6]中任一項之營養組合物，其係進行加熱處 理，進而於常溫以下之溫度下保存1〜90天，由此組合物之 黏度成為300〜3000 mPa.s者，該經加熱處理、進而於常溫 以下之溫度下保存1〜90天後之組合物之黏度係使用b型黏 度計並於20°C下、以12 rpm進行測定時所得者。 160766.doc 201233337 [8] —種具有黏性之營養組合物，其包含增黏劑及乳化劑， 增黏劑與乳化劑之重量比（乳化劑/增黏劑）為0.5〜30，並具 有藉由進行加熱處理、進而於常溫以下之溫度下保存丨〜的 天而使黏度上升之性質。 [9] 如[1]至[8]中任一項之營養組合物，其更包含吸水性食 物纖維’並具有藉由進行加熱處理而使黏度上升之性質。 [10] 如[9]之具有黏性之營養組合物，其包含相對於營養級 合物為0_1〜3.0重量％之吸水性食物纖維，並具有藉由進行 加熱處理而使黏度上升之性質。 .[11 ]如[9]或[1 〇]之營養組合物，其中吸水性食物纖維係不 溶性食物纖維。 [1 2]如[9]至[11 ]中任一項之營養組合物，其中吸水性食物 纖維係大豆食物纖維之不溶性纖維及/或大豆麩。 [13] 如[9]至[12]中任一項之營養組合物，其包含由蛋白 質、脂質或糖質所組成之群中之丨種或複數種，組合物之 熱量為 1·00〜3.00 kcal/ml。 [14] 一種具有黏性之營養組合物之製造方法，其包括： 1)準備相對於營養組合物為0 014 〇重量％之增黏劑及相 對於營養組合物為0.02〜2.0重量％之乳化劑之各成分的步 驟； ii) 用以均質化之壓處理步驟；以及 iii) 加熱處理步驟；且 加熱處理前之組合物之黏度為5〜30〇 mPa.s，該加熱處理 則之組合物之黏度係使用B型黏度計並於45〜85。匸下、以j2 160766.doc . 〇 201233337 rpm進行測定時所得者，經由加熱處理及於常溫以下之溫 度下保存1〜90天後之組合物之黏度為300〜3000 mPa，s’該 經由加熱處理及於常溫以下之溫度下保存1〜90天後之組合 物之黏度係使用B型黏度計並於20°C下、以12 rpm進行測 定時所得者。 [15]—種具有黏性之營養組合物之製造方法，其包括： i)準備相對於營養組合物為〇.〇丨〜丨.〇重量％之增黏劑及相 對於營養組合物為〇.〇2〜2.0重量％之乳化劑之各成分的步 驟； ii) 用以均質化之壓處理步驟；以及 iii) 加熱處理步驟；且 加熱處理前之組合物之黏度為5〜3〇〇 mPa.s，該加熱處理 則之組合物之黏度係使用B型黏度計並於45〜85下、以i 2 rpm進行測定時所得者，用以均質化之壓處理步驟中之均 質處理壓為10〜100 MPa，經由加熱處理及於常溫以下之溫 度下保存1〜90天後之組合物之黏度為3〇〇〜3〇〇〇 mpas，該 經由加熱處理及於常溫以下之溫度下保存卜卯天後之組合 物之黏度係使用B型黏度計並於20t下、以12 rpm進行^ 定時所得者。 [16]如[14]或[15]之方法，其中於步驟丨）中進而準備相對 於營養組合物為G. 1〜3. G重量％之吸水性食物纖維。 [17]如[16]之方法， 維。 其中吸水性食物纖維係不溶性食物纖 [18]如[16]或[17]之方法， 其中吸水性食物纖維係大豆食物 160766.doc 201233337 纖維之不溶性纖維及/或大豆鞑β ㈣如叫至[咐任-項之方法，其t所製造之組合物包 含由蛋白質、脂質或糖質所組成之群中之】種或複數種， 該組合物之熱量為〗.〇〇〜3 〇〇 kcal/mI。 本說明書包含作為本巾㈣之優先權之基礎的日本專利 申請案第2010·286644號、第2〇11·1()8848號之說明書及/或 圓式所揭示之内容。 [發明之效果] 可提供-種藉由組合使用增黏劑與乳化劑’而於自原材 料之調合直至填充至容器為止之步驟中維持容易製造之黏 度，且於加熱處理後具有適於藉由自然落下之經管投予之 I度的s養組合物。進而’可提供—種藉由組合使用增點 劑、礼化劑及吸水性食物纖維，而於自原材料之調合直至 填充至容器為止之步驟中維持容易製造之黏度，且於加熱 處理後具有適於藉由自然落下之經管投予之黏度的營養組 合物。即，本發明之營養組合物係容易製造且容易經管投 予之營養組合物。又’本發明之營養組合物係藉由組合使 用增黏劑與乳化劑’與主要藉由增黏劑提高黏度之組合物 相比可將進行加熱處理前之黏度抑制得較低，因此容易 製W於本發明之營養組合物中進而使用吸水性食物纖維 之情形時’ ϋ藉由上述吸水性食物纖維之吸水作用而減少 自由水’故而可將賦予固定黏度所需之增黏劑等之含量抑 寺J為低於先則者’因此與主要藉由增黏劑提高黏度之組合 物相比’可將進行加熱處理前之黏度抑制得較低，因此容 160766.doc 201233337 易製造。進而，本發明之營養組合物亦具有經濟方面之優 點’即，可將增黏劑之含量抑制為低於先前者，於製造黏 度與先前製品相同程度之組合物之情形時，亦可節約所使 用之原材料之一部分。又，本發明之營養組合物係可將增 黏劑之使用量抑制得較低，從而不必過度增加加熱處理前 之組合物之黏度’便可使營養組合物之含有熱量高於先前 者。 【實施方式】 本發明之營養組合物基於如下新見解：藉由增黏劑與乳 化劑之相乘效果而於加熱處理後獲得黏度較高之組合物。 又，本發明之營養組合物基於如下新見解：藉由使用增黏 劑、乳化劑及吸水性食物纖維，可於加熱處理之前後進一 步飛躍性地提高組合物之黏度。 食物纖維係指未被人體之消化酶水解之食物中之物質， 根據與水之親和性’分為水溶性食物纖維及不溶性食物纖 維。作為其起源’眾所周知細胞壁之結構物質（纖維素、 半纖維素、不溶性果膠質、纟質素、甲殼素等）、非構成 物質(水溶性果膠質、植物膠、黏著物、《藻多糖類、化 學改質多糖類等）等（印南敏等人編，食物纖維，第一出版 發行，1982年）。 ^發明中可使用之吸水性食物纖維係指具有 尤佳為具有藉由加熱處理而提高吸水性之性質食 右本發明之營養組合物φ蚀田η 吸水作用ώ ^水性食物纖維，則藉由其 作用而減少組合物中之自“，故而組合物中之溶液 160766.doc 201233337 ==劑等之濃度相對提高。其結果，源自增黏劑 並且，若使用藉由進行加熱處理而提高吸 陸之食物纖維’則藉由加熱處理，其黏度進一步提高。 =·於本發明之營養組合物中，亦可併ρ部分如未預先 去仃α化處理之狀態之澱粉 '增黏多糖類、纖維狀纖維 素、結晶纖維素等般，藉由加熱處理而提高吸水性之其他 物質。 、 於本說明書中，所謂加熱處理除下述加熱殺菌以外， 亦包括70 (:以上χ數分鐘以上或_以上X數分鐘以上之加 熱處理。 =發明之吸水性食物纖維係亦可與蛋白質、脂質或糖質 進行加熱處理。或者，亦可與蛋白質、脂質或糖質 刀開進行加熱處理，亦可添加至經加熱殺菌之蛋 質或糖質等而使用。 ^ 為本發明之吸水性食物纖維，可較佳地使用不溶性 ^纖維。作為上述不溶性食物纖維之例，可列舉源自纖維 苗、+纖維素(木聚糖、甘露聚糖、半乳聚糖、葡聚糖、 葡甘露聚糖、木葡聚糖等） .. ^ 导）邮纖維素 '基質多糖、植物 ' 旱芹、洋蔥、牛蒡、蘿蔔、青豌豆、葫蘆 :::")、水果(頻果' 香焦等)、榖類(大麥、小麥、 予:麥、、玉米、觅等)' 罕類(甘筹、馬於菩、魔竿)、豆類 (碗且、大豆、紅豆、麼嘴5 等菌… 廣嘴且、四季豆' 花爲豆、綠豆 “ #) '栗、杏仁、花生、芝麻等）之 食物纖維之不溶性纖維，源自其他天然物（動物、海藻、 I60766.doc -12- 201233337 微生物等）之食物纖維之不溶性纖維，將源自上述天然物 之不溶性纖維進行化學性改f、部分分解或純化而成者， 經化予。成之可食用之不溶性纖維，大豆糙，小麥麵，大 麥麵’玉米麵’燕麥麵，黑麥麵，薏炫麵，米糖、黍子、 穀子、稗子、高梁等雜穀麵，蔽縠（豆科）麵，蔡麥等擬穀 麩，芝麻麵，丑腐渣等，作為較佳例，可列舉大豆食物纖 維之不溶性纖維、大豆麵等。又，關於上述不溶性食物纖 維，可較佳地使用木質素等去除疏水性成分而成者、具有 多個側鏈者、非晶質者。 上述吸水性食物纖維可使用丨種，或者將複數種組合使 用又亦可使用含有大量上述吸水性食物纖維之食品或 含有大量上述吸水性食物纖維之添加劑。又，於本發明 中，亦可於上述吸水性食物纖維中併用一部分其他食物纖 維°例如’亦可將至少大豆食物纖維之不溶性纖維及/或 大豆麩包含於本發明之組合物中所使用之吸水性食物纖維 中°本發明之實施例中所使用之大豆食物纖維之不溶性纖 維係例如可將使大豆脫脂、進而萃取水時所產生之不溶物 進行乾燥而獲取。又’亦可將豆腐渣進行乾燥而獲得。 根據五訂增補日本食品標準成分表（文部科學省： http.//w ww.mext.go.jp/b_menu/shingi/gijyutu/gijyutu3/tous hin/0503 1802.htm)，大豆（乾燥）中所含之食物纖維之總 量、水溶性食物纖維量、不溶性食物纖維量分別為171 g/100可食份、1.8 g/l〇〇可食份、15.3 g/ΙΟΟ可食份。又， 豆腐清（舊製法）中所含之食物纖維之總量、水溶性食物纖 160766.doc -13· 201233337 維量、不溶性食物孅維量分別為9 7 g/1〇〇可食份、〇 3 可食份、9.4 g/100可食份，豆腐渣（新製法）中所含之 食物纖維之總量、水溶性食物纖維量、不溶性食物纖維量 分別為11.5 g/i00可食份、〇.4 g/1〇〇可食份' u丨⑼ 食份。201233337 VI. DESCRIPTION OF THE INVENTION: TECHNICAL FIELD OF THE INVENTION The present invention relates to a viscous nutritional composition. More specifically, the present invention relates to a nutritional composition having a physiologically superior viscosity and having a viscosity which can be used in the manufacture of a liquid food. [Prior Art] It is well known that low-viscosity liquid liquid foods are directly administered to the stomach and stomach, and can cause reflux of the gastroesophage. As a countermeasure, it is preferable to carry out the administration of viscosity in a short time. A method of semi-solid shaped liquid food of 00 to 20 000 mPa.s (12 rpm). Attempts to such an injection method have led to an increase in the number of cases in which symptoms are actually improved, thereby recognizing the idea that the method of directly administering a liquid to the stomach is physiologically poor. On the other hand, in the case of using such a high-viscosity semi-solid-shaped liquid food, there is a problem that the natural dropping method as the prior art cannot be used, and it is necessary to perform an operation such as a treatment using a syringe, which is complicated and requires force. The burden of the caregiver or the caregiver is increased. Therefore, there is a need for a liquid food which has a physiologically superior viscosity as compared with a liquid food having a very low viscosity by being naturally dropped as a mature technique. However, in terms of manufacturing, it is also necessary to maintain the easy-to-manufacture viscosity in the steps from the blending of the raw materials to the filling to the container. A semi-solidifying agent for an enteral nutrient for use in a stomach cramp, and a semi-solidifying agent for an enteral nutrient for a stomach tumor patient is disclosed in Japanese Patent Laid-Open No. Hei. The enteral nutrient is used in half. 160766.doc 201233337 The morphing agent is characterized in that it comprises a kappa carrageenan which is partially substituted with carrageenan (i〇ta carrageenan). In the literature, as a definition of "semi-solidification", it is revealed that "in the present specification, the term "semi-solidification" refers to a gel form in a static state, but changes to a uniform paste shape by deformation or application of force. The state has revealed the following points. That is, the semi-solidified enteral nutrient disclosed in the document is characterized in that a 50 ml semi-solidified enteral nutrient is filled in a 50 ml syringe having an inner diameter of 30 mm, and is connected. A tube with an inner diameter of 4 mm and a length of 3 mm is used for a pressure of 5 mm/sec at a speed of 5 mm/sec. The stress is 2 〇〇〇〇N/m or less. Patent Document i refers to dietary fiber. But did not specifically disclose what kind of dietary fiber Moreover, there is no heat sterilization step in the manufacture of the nutrient disclosed in the patent document. In the paragraph [〇〇〇8] of the above document, the dangerous operation of the prior art nutrient accompanied with heating is revealed, revealing that the heating is A gel-like nutritional composition containing milk protein, which comprises a gelling agent = a valence metal salt and is sterilized by heat, is disclosed in Japanese Laid-Open Patent Publication No. Hei. No. 2-295877 (Patent Document 2). In the paragraph [0009] of Patent Document 2, carboxymethylcellulose sodium is exemplified as a gelling agent. Further, in paragraph [0022], it is disclosed that 4 times concentrated apple juice is put into the underarm The purpose of the invention is to fix the gel strength of the nutrient (refer to claim 4 of Patent Document 2). It is disclosed in Japanese Patent Laid-Open No. 4/26 1 (Patent Document 3). An emulsifier for a gel-like food containing a glycerin organic acid such as citric acid fatty acid vinegar or the like. X, the above literature discloses a milk pudding 160766.doc 201233337 A method for producing a gelatinous food containing a milk component , the system The method includes the steps of: adding an emulsifier to heat sterilization before the heat sterilization step, and then curing the gel-like food containing the milk component by slowly cooling. In the patent documents 2 and 3, The synergistic effect of the tackifier and the emulsifier is not described or implied. Also, the water-absorbing dietary fiber 'is not described or suggested. In Japanese Patent Laid-Open No. 2007-289164 (Patent Document 4), In the method for producing a liquid food, there is disclosed a method in which a preparation liquid in which a specific viscosity of a tackifier is uniformly dispersed is produced, and the mixture is heated to perform high-pressure and high-temperature sterilization to produce a liquid food having a characteristic degree. In the above documents, Tamarind Gum is mainly used as a tackifier. In Patent Document 4, the effect of the impact of the tackifier and the emulsifier is not described or implied. In the preparation of the paragraph [0025] of the above document, the point of using dietary fiber as a raw material is disclosed, but the dietary fiber is not specifically disclosed. Further, in the above-mentioned documents, the water-absorbent dietary fiber is not described or suggested as 0. [Prior Art Document] [Patent Document] [Patent Document 1] Japanese Patent Laid-Open No. 2010-065013 [Patent Document 2] Japanese Patent Laid-Open [Patent Document 3] Japanese Patent Laid-Open No. 2004-261063 [Patent Document 4] Japanese Patent Laid-Open No. 2007-289164 [Disclosure] [Problems to be Solved by the Invention] 160766.doc 201233337 The object of the present invention is A nutrient composition having a low viscosity before heat treatment and a marked increase in viscosity after heat treatment is provided. [Technical means for solving the problem] The present inventors completed the present invention based on the following new findings, that is, the composition before the heat treatment by the synergistic effect of the tackifier and the emulsifier Viscosity is suppressed to a lower viscosity and the viscosity of the composition after heat treatment is significantly increased. Further, the viscosity of the composition after heat treatment can be adjusted by adjusting the homogenization treatment pressure. Further, the present invention as a nutritional composition is completed based on the findings of Ding Xin, that is, the viscosity of the composition before heat treatment is suppressed to a lower viscosity by using an adhesive, an emulsifier, and a water-absorbing dietary fiber. And the viscosity of the composition after the heat treatment is remarkably improved. Further, in the composition, free water is reduced by the water absorbing action of the above-mentioned dietary fiber, so that the amount of the adhesive or the like required to impart a fixed viscosity can be reduced. 3 That is, the present invention is as follows. [1] A viscous nutritional composition comprising: i) a tackifier; and ii) an emulsifier; and having a property of increasing the viscosity by heat treatment. [2] The viscous nutritional composition according to [1], which comprises: i) 〇1 to 1.0 by weight relative to the nutritional composition. /. The tackifier; and ii) an emulsifier of 0.02 to 2.0% by weight based on the nutritional composition; and having a property of increasing the viscosity by heat treatment. [3] The nutritional composition according to [1] or [2], wherein 160766.doc -6 · 201233337 i) the tackifier is selected from the group consisting of locust bean gum, kappa horn gum, vegetable gum, λ, λ - 角菜菜胶' 角菜菜胶, gelatin, low methoxy pectin, high methoxyl pectin, pectin, tara gum, agar, low strength agar, gellan gum, Guiya gum, Sanxian One or a plurality of tackifiers of a group consisting of gum, tamarind gum, propylene glycol, ethylhydroxyethylcellulose, and slow methylcellulose, • Η) an emulsifier selected from the group consisting of glycerin fatty acid esters, Organic acid monoglyceride, polyglycerin fatty acid ester, propylene glycol fatty acid ester, polyglycerol condensed ricinoleic acid a, sorbitol liver fatty acid ester, sucrose fatty acid ester, egg fat, enzyme decomposition lecithin, amber One or a plurality of emulsifiers of the group consisting of acid monoglyceride and dithyle tartrate monoglyceride. [4] The nutritional composition according to any one of [1] to [3] wherein i) the tackifier is carrageenan and/or low strength agar, Π) emulsifier is a monoglyceride and / or diethyl tartaric acid monoglyceride. [5] The nutritional composition according to any one of [1] to [4] wherein the viscosity of the composition is 5 to 300 mPa.s, and the viscosity of the composition is a B-type viscosity meter at 45 to 85°. The result obtained when measuring at 12 rpm under C. [6] The nutritional composition according to any one of [1] to [5] wherein the homogenization treatment pressure is adjusted to 10 to 100 MPa to carry out homogenization treatment. [7] The nutritional composition according to any one of [1] to [6] which is subjected to heat treatment and further stored at a temperature below normal temperature for 1 to 90 days, whereby the viscosity of the composition becomes 300 to 3000. In the mPa.s, the viscosity of the composition which was heat-treated and further stored at a temperature below normal temperature for 1 to 90 days was obtained by measuring at 12 rpm using a b-type viscometer at 20 ° C. 160766.doc 201233337 [8] is a viscous nutritional composition comprising a tackifier and an emulsifier, and the weight ratio of the tackifier to the emulsifier (emulsifier/tackifier) is 0.5 to 30, and has The viscosity is increased by heat treatment and further storage at a temperature below normal temperature to increase the viscosity. [9] The nutritional composition according to any one of [1] to [8] further comprising a water-absorbent food fiber' and having a property of increasing the viscosity by heat treatment. [10] The viscous nutritional composition according to [9], which comprises 0 to 3.0% by weight of water-absorbent dietary fiber relative to the trophic composition, and has a property of increasing the viscosity by heat treatment. [11] A nutritional composition according to [9] or [1 〇], wherein the water-absorbing dietary fiber is an insoluble dietary fiber. [1] The nutritional composition according to any one of [9] to [11] wherein the water-absorbing dietary fiber is an insoluble fiber of soybean dietary fiber and/or soybean bran. [13] The nutritional composition according to any one of [9] to [12] which comprises a seed or a plurality of species consisting of a protein, a lipid or a saccharide, wherein the heat of the composition is 1·00~ 3.00 kcal/ml. [14] A method for producing a viscous nutritional composition, comprising: 1) preparing a tackifier of 0 014% by weight relative to the nutritional composition and emulsification of 0.02 to 2.0% by weight based on the nutritional composition. a step of the components of the agent; ii) a pressure treatment step for homogenization; and iii) a heat treatment step; and a viscosity of the composition before the heat treatment is 5 to 30 μmPa.s, and the composition of the heat treatment The viscosity is based on a B-type viscometer and is 45 to 85.匸下,j2 160766.doc. 〇201233337 rpm measurement obtained by heat treatment and stored at a temperature below room temperature for 1 to 90 days after the composition of the viscosity of 300~3000 mPa, s' by heating The viscosity of the composition after treatment and storage at a temperature below room temperature for 1 to 90 days was obtained by using a B-type viscometer and measuring at 12 rpm at 12 rpm. [15] A method for producing a viscous nutritional composition, comprising: i) preparing a tackifier which is 〇.〇丨~丨.〇% by weight relative to the nutritional composition and is 〇 relative to the nutritional composition 〇 2 to 2.0% by weight of the components of the emulsifier; ii) a pressure treatment step for homogenization; and iii) a heat treatment step; and the viscosity of the composition before the heat treatment is 5 to 3 〇〇 mPa .s, the viscosity of the composition after the heat treatment is obtained by using a B-type viscometer and measuring at i 2 rpm at 45 to 85, and the homogenization treatment pressure in the pressure treatment step for homogenization is 10 ~100 MPa, the viscosity of the composition after heat storage and storage at a temperature below normal temperature for 1 to 90 days is 3 〇〇 to 3 〇〇〇 mpas, which is preserved by heat treatment and at a temperature below normal temperature. The viscosity of the composition was obtained by using a B-type viscometer and performing the timing at 12 rpm at 12 rpm. [16] The method of [14] or [15], wherein in step 丨), a water-absorbing dietary fiber having a G. 1~3. G wt% relative to the nutritional composition is further prepared. [17] The method of [16], dimension. The water-absorbing dietary fiber is an insoluble food fiber [18], such as the method of [16] or [17], wherein the absorbent food fiber is soybean food 160766.doc 201233337 fiber insoluble fiber and/or soybean 鞑β (four) is called to [ The method of the present invention, wherein the composition produced by t comprises a species or a plurality of species consisting of proteins, lipids or saccharides, and the heat of the composition is 〖. 〇〇~3 〇〇kcal/ mI. The present specification includes the contents disclosed in the specification and/or the circular form of Japanese Patent Application No. 2010-286644, No. 2,11,1,8,88, which is the priority of the present disclosure. [Effects of the Invention] It is possible to provide a viscosity which is easy to manufacture in the step from the blending of the raw materials until the filling to the container by using the tackifier and the emulsifier in combination, and is suitable for use after the heat treatment A naturally-administered I-degree s-culture composition. Further, 'provided' can maintain the easy-to-manufacture viscosity in the steps from the blending of the raw materials until the filling to the container by using the addition agent, the ceramizing agent and the water-absorbing dietary fiber in combination, and is suitable after the heat treatment. A nutritional composition that is applied to the viscosity by a natural drop. That is, the nutritional composition of the present invention is a nutritional composition which is easy to manufacture and which is easily administered by a tube. Further, the 'nutritive composition of the present invention can suppress the viscosity before heat treatment by using a combination of a tackifier and an emulsifier in combination with a composition which mainly increases the viscosity by a tackifier, and thus is easy to manufacture. When the water-absorbing dietary fiber is further used in the nutritional composition of the present invention, the amount of the tackifier required to impart a fixed viscosity can be reduced by reducing the free water by the water absorption of the above-mentioned water-absorbing dietary fiber. The temple J is lower than the predecessor's. Therefore, compared with the composition which mainly increases the viscosity by the tackifier, the viscosity before the heat treatment can be suppressed to be low, so that the capacity is easy to manufacture. Further, the nutritional composition of the present invention also has an economic advantage - that is, the content of the tackifier can be suppressed to be lower than that of the former, and the composition can be saved when the composition is made to have the same degree of viscosity as the prior product. One of the raw materials used. Further, the nutritional composition of the present invention can suppress the use amount of the tackifier to be low, so that the heat content of the nutritional composition can be made higher than that of the former without excessively increasing the viscosity of the composition before the heat treatment. [Embodiment] The nutritional composition of the present invention is based on the novel finding that a composition having a higher viscosity is obtained after heat treatment by the synergistic effect of the tackifier and the emulsifier. Further, the nutritional composition of the present invention is based on the novel finding that by using a tackifier, an emulsifier and a water-absorbing dietary fiber, the viscosity of the composition can be further dramatically increased before the heat treatment. Food fiber refers to a substance in a food that is not hydrolyzed by a digestive enzyme of the human body, and is classified into a water-soluble dietary fiber and an insoluble food fiber according to affinity with water. As its origin, it is known as the structural material of cell wall (cellulose, hemicellulose, insoluble pectin, enamel, chitin, etc.), non-constituting substances (water-soluble pectin, vegetable gum, adhesive, algae polysaccharide, chemistry Modified polysaccharides, etc.) (Indian Min et al., Food Fiber, First Press, 1982). The water-absorbent dietary fiber which can be used in the invention means having the property of improving the water absorption by heat treatment, and the nutrient composition of the present invention, 蚀 田 η, water absorption, 水性, water-based dietary fiber, by The effect is to reduce the concentration in the composition from ", so the concentration of the solution in the composition 160766.doc 201233337 == agent, etc. is relatively increased. As a result, it is derived from the tackifier and, if used, heat treatment is used to enhance the absorption. Luzhi's dietary fiber's viscosity is further improved by heat treatment. In the nutritional composition of the present invention, it is also possible to use a portion of the starch, such as a starch-immobilized polysaccharide, which has not been previously deagglomerated. Other substances which improve water absorption by heat treatment like fibrous cellulose, crystalline cellulose, etc. In the present specification, the heat treatment includes 70 (more than a few minutes or more) in addition to the following heat sterilization. _ More than X minutes of heat treatment. = The invention of the absorbent food fiber system can also be heat treated with protein, lipid or saccharide. Alternatively, it can also be combined with protein and lipid. The saccharide knife is heated and may be added to the heat-sterilized egg or saccharide, etc. ^ For the water-absorbent dietary fiber of the present invention, insoluble fiber can be preferably used as the above-mentioned insoluble dietary fiber. For example, it can be cited from fiber seedlings, + cellulose (xylan, mannan, galactan, dextran, glucomannan, xyloglucan, etc.).. Matrix polysaccharides, plants 'dried celery, onions, burdock, radish, green peas, gourd:::"), fruit (fresh fruit 'fragrant coke, etc.), alfalfa (barley, wheat, pre: wheat, corn, alfalfa) Etc.) 'Hanji (Ganxiang, Ma Yubo, Konjac), beans (bowl and soy, red beans, yurou 5 and other bacteria... wide mouth, green beans 'flowers for beans, mung beans' #) '栗, Insoluble fiber of dietary fiber of almonds, peanuts, sesame seeds, etc., insoluble fibers derived from dietary fibers of other natural products (animals, seaweed, I60766.doc -12- 201233337 microorganisms, etc.), which are derived from the insoluble fibers of the above natural products Chemically modified, partially decomposed or purified, and then chemicalized. Edible insoluble fiber, soybean rough, wheat noodles, barley noodles 'cornmeat' oatmeal, rye noodles, glutinous noodles, rice sugar, hazelnuts, millet, hazelnut, sorghum, etc. As the preferred example, the insoluble fiber of the soybean dietary fiber, the soybean noodles, and the like are exemplified as the cereal bran, the sesame surface, the ugly slag, and the like. In addition, as for the above-mentioned insoluble dietary fiber, it is preferable to use a lignin or the like to remove a hydrophobic component, a plurality of side chains, and an amorphous one. The above-mentioned water-absorbing dietary fiber may be used in the form of a cockroach, or a combination of a plurality of the above-mentioned water-absorbing dietary fibers or an additive containing a large amount of the above-mentioned water-absorbing dietary fiber. Further, in the present invention, a part of other dietary fibers may be used in combination with the water-absorbent dietary fiber. For example, at least the insoluble fiber of soybean dietary fiber and/or soybean bran may be included in the composition of the present invention. In the water-absorbent dietary fiber, the insoluble fiber of the soybean dietary fiber used in the examples of the present invention can be obtained, for example, by drying the insoluble matter generated when the soybean is degreased and the water is extracted. Further, the bean curd residue can also be obtained by drying. Addition of Japanese Food Standard Ingredients Table (Ministry of Education, Culture, Sports, Science and Technology: http.//w ww.mext.go.jp/b_menu/shingi/gijyutu/gijyutu3/tous hin/0503 1802.htm), Soybean (Dry) The total amount of dietary fiber, the amount of water-soluble dietary fiber, and the amount of insoluble dietary fiber were 171 g/100 edible portions, 1.8 g/l 〇〇 edible portion, and 15.3 g/ΙΟΟ edible portion, respectively. Moreover, the total amount of dietary fiber contained in the bean curd (old method), the water-soluble food fiber 160766.doc -13· 201233337, the amount of insoluble food, and the amount of insoluble food, respectively, are 9 7 g / 1 〇〇 edible portion, 〇3 edible portion, 9.4 g/100 edible portion, the total amount of dietary fiber contained in the bean curd residue (new method), the amount of water-soluble dietary fiber, and the amount of insoluble dietary fiber are respectively 11.5 g/i00 edible portion, 〇.4 g/1〇〇 edible portion 'u丨(9) food.

再者’本發明之吸水性食物纖維不包括如大豆增黏多糖 類、難消化糊精之類的水溶性食物纖維。於本發明之營養 組合物中，可併用一部分水溶性食物纖維。 S 所謂麵係指將榖物製粉而製作榖物粉末時之殘餘。例 如’所謂大豆麵係指將大豆製粉時所產生之殘餘，所謂小 麥麵，亦稱作小麥飼料，係指將小麥製粉而製作小麥粉末 時之殘餘。於禾本科植物之情形時，有時亦將麵稱作^。 糠係指將榖物精白時所產生之果皮、種皮、胚芽等部分。 於本說明書中，將麵以與糠相同意義使用。又 =麩作Γ限定於例如小麥、玉米、燕麥等之類㈣ 作為本發明中可使用讀’並無 化學合成之可食用之不溶性纖維，大豆麵，小麥麵，Γ麥 麩，玉未麵’▲燕麥麵，黑麥鞑，薏过麩、米糠、黍子、縠 高梁等雜穀麵’寂穀（豆科）麵，#麥等擬穀 麵芝麻鞑’豆腐渣等。 本發明之營養組合物中所使用之吸水性食物纖維之量係 可根據需製作之營養組合物之黏度、吸水性食物纖維之種 :::二蛋白質·増黏劑乳化劑等其他成分之種類及含 =理壓等而適當調整。關於其下限量，若執意列 160766.doc 201233337 舉，則例如相對於營養組合物為o.i重量％，為〇2重量％， 可為0.5重量％。又’關於其上限量’若執意列舉，則例如 相對於營養組合物為3.0重量％，為2.5重量％，為2 2重量 %，為2.0重量％，可為u重量％。於本發明中，將上述下 限值及上述上限值設定為上述任一值之情形時，可將所使 用之吸水性食物纖維之量標記$「（下限值）〜(上限值）」。 又，吸水性食物纖維之粒子較大者，其吸水性更優異 (印南敏等人編，食物纖維，第一出版發行，丨982年）。於 本發明中’可較佳地使狀該食物纖維之大小係可根據需 ?作之營養組合物之黏度、吸水性食物纖維之種類及含 量、食品蛋白質·增黏劑.乳化劑等其他成分之種類及含 量、均質處理麗等而適當調整’ ^執意列舉，則關於吸水 前之乾燥狀態之吸水性食物纖維之大小，可列舉穿過2〇網 眼之篩且未穿過亂網眼之篩之大小，更佳為穿過6〇網眼 之篩且未穿過100網眼之篩之大小。 大豆食物纖維含有纖維素、半纖維素等，根據其聚合度 或立體結構而存在水溶性食物纖料不溶性食物纖維。水 &食物纖維係’因其本身具有增黏性’故而作為增黏穩定 劑而得以實m —方面，以纖維素及半纖維素為主成 分之不溶性食物纖維係於其本身幾乎未發現增黏性。於大 豆食物纖維之不溶性食物纖維之中，具有較大之三維結構 者具有吸水性優異’當進而進行加熱時，其吸水性提高之 性質。大豆麩係作為富含大豆食物纖維之不溶性食物纖維 之原材料而被眾所周知。 160766.doc .15- 201233337 作為本發明中可使用之增黏劑（亦稱作凝膠化劑、穩定 劑、增黏穩定劑、糊料）之例，可列舉刺槐豆膠' 角叉菜 膠、卜角叉菜膠、λ·角又菜膠、角又菜膠、明膠、低甲氧 基果膠（low methoxyl pectin)、高甲氧基果膠 methoxyl pectin)、果膠、塔拉,（Tara gum)、瓊脂、低強 度瓊脂 '結冷膠（Gellan Gum)、古亞膠（Cyam〇p〇sis Gum)、三仙膠（xanthan Gum)、羅望子膠、丙二醇乙基 羥乙基纖維素、羧甲基纖維素等，作為較佳例，可列舉以 多糖類為主成分之增黏劑。上述增黏劑可使用丨種，或者 將複數種組合使用。又，於本發明中，亦可於上述增黏劑 中併用一部分其他增黏劑。例如，亦可將至少角又菜膠及/ 或低強度瓊脂包含於本發明之組合物中所使用之增黏劑 中。本發明之營養組合物中所使用之增黏劑之量係可根據 需製作之營養組合物之黏度、增黏劑之種類、吸水性食物 纖維及乳化劑等其他成分之種類及含量、均質處理壓等而 適當調整。關於其下限量，若執意列舉，則例如相對於營 養組合物為0.01重量。/。，為0.02重量％，可為〇〇5重量 又，關於其上限量，若執意列舉，則例如相對 物為2.。重量％，為丨可為。.5重量心= 中，將上述下限值及上述上限值設定為上述任一值之情形 時，可將所使用之增黏劑之量標記為「（下限值）〜（二限 值）」。 角又菜膠係包含半乳糖及脫水半乳糖之多糖類之硫酸酯 之鹽類，可由長枝沙菜、麒麟菜、銀杏藻、線形杉藻、鹿 160766.doc 201233337 角菜之全藻利用水或鹼性水溶液進行萃取及純化而獲得 (純化角又菜膠）。別名亦稱作卡拉膠、鹿角菜膠、紅藻 膠、角又菜膠。亦可用作將麒麟菜之全藻進行乾燥，或者 驗化處理後進行中和及乾燥處理所得之紅藻粉末或半精煉 角叉菜膠。根據半乳糖與脫水半乳糖之比率或硫酸酯之 數，主要存在κ_型、卜型、λ_型之角叉菜膠。又，亦存在 將Κ-角又菜膠分子之一部分取代為1角又菜膠之κ角又菜 膠、或除食用以外使用之分解角又菜膠。Κ·型及t•型之角 叉菜膠具有進行凝膠化之性質，在水溶液中之黏度係κ·角 叉菜勝< I-角又菜膠。若冷卻該水溶液，則角又菜膠形 成硬且脆之凝膠，I-角又菜膠形成具有黏彈性之凝膠。 又’ Κ-型及卜型之角又菜膠係與鹽或乳蛋白質進行反應而 形成較強之凝膠（天高徹等人，食品添加物事典，食品化 學新聞社’ 1997年發行’ ρ.74，以及天然物便覽第14 版’食品與科學社，1998年發行，ρ.ΐΗΜίι)。 所渭低強度瓊脂’係指藉由將瓊脂進行熱處理而切斷瓊 脂成分之分子，並以丨·5%之瓊脂濃度而將凝膠強度（天寒 水式）調整為10〜250 g/cm2而成者，凝膠強度低於瓊脂。低 強度填脂係可利用例如曰本專利第3414954號所揭示之方 法而製造。再者，所謂凝膠強度（天寒水式），係指製備瓊 脂之1.5%溶液並於2〇。〇下放置15小時而使其凝固而成之凝 膠之每1 cm2表面在20秒鐘可承受之最大重量（§數）。 作為本發明中可使用之乳化劑之例，可列舉甘油脂肪酸 醋（例如五甘油單月桂酸酯、六甘油單月桂酸酯、十甘油 160766.doc 17 201233337 單月桂酸酯、四甘油單硬脂酴此 , 方曰酸酯、十甘油單硬脂酸酯、十 甘油二硬脂酸醋、二甘油單油酸醋、十甘油單油酸 甘油芬子酸醋等)、有機竣(乙酸、乳酸、檸檬酸、琥， 酸、二乙醯酒石酸等）單甘、a此 ’由s曰、聚甘油脂肪酸酯、丙二 醇脂肪酸酯、聚甘油縮合苗府# Λ — 乾麻醇酸酯、山梨糖醇酐脂肪酸 酯、蔗糖脂肪酸酯（例如蔗嬙父 庶糖介子酸酯、蔗糖硬脂酸酯、 蔗糖肉豆蔻酸酯等）、（油菜、疋i 、 v田未、蛋黃、分餾物、乳等）卵 脂、酶分解卵磷脂（例如_八# _刀解油菜卵磷脂等）等，作為較 佳例，可列舉錢酸單甘㈣^述乳化劑可使们種， 可將複數種組合使用’亦可將親水性乳化劑與其他乳化劑 組合使用。又，於本發明由 ，， 中’於上述乳化劑中，亦可以例 如少於上述乳化劑之眚白人 包s —。卩分除上述乳化劑以外之其 他乳化劑。例如，村將至少琥錢單甘油醋及/或二乙 酿酒石酸單甘油自旨包含於本發明之組合物中所使用之乳化 劑中亦可將至}有機酸單甘油g旨包含於本發明之組合物 中所使用之乳化劑中。乳化劑之添加量係可根據需製作之 營養 >、且5 之黏度、乳化劑之種_、吸水性食物纖維及增 黏劑等其他原料之含量、均質處理Μ等而適當調整。關於 其下限量’若執意列舉’則例如相對於營養組合物為0.02 重量％ H〇5重量〇/。，為0.10重量％，為0.55重量％，為 0.60重量/。’可為〇 7〇重量％。又關於其上限量若執意 列舉’則例如相對於營養組合物為2.0重量。/。，為1.5重量 /〇可為1 ·0重量％。於本發明中，將上述下限值及上述上 限值议定為上述任一值之情形時’可將所使用之乳化劑之 160766.doc 201233337 量標記為「（下限值）〜（上限值）」。 單甘油酯係甘油之1個羥基上鍵結有脂肪酸而成者。有 機酸單甘油酯係指將有機酸酯鍵結於上述單甘油酯之羥基 上而成者。 二乙醯酒石酸單甘油酯係將酒石酸之羥基進行乙醯化之 化合物酯鍵結於上述單甘油酯之羥基上而成者。別名亦稱 作 TMG、DATEM(Diacetyl Tartaric (Acid) ester of monoglyCeride)。有時用於〇/w型乳化。 琥珀酸單甘油酯係將琥珀酸酯鍵結於上述單甘油酯之羥 基上而成者。別名亦稱作SMG(Succinic Acid esters monoglyceride)。有時用於〇/w型乳化〇 於本發明中，作為構成有機酸單甘油酯之脂肪酸之例， 可列舉辛酸、癸酸、月桂酸、肉豆蔻酸、棕櫚酸、硬脂 酸、油酸等飽和脂肪酸或不飽和脂肪酸，但並不限定於該 例。 於本發明中’可於所有蛋白f或者—部分蛋白質中使用 食品蛋白質。作為本發明中可使用之食品蛋白質之例，可 列舉源自乳之蛋白質（酪恭 質㈣蛋白鈉、MPC(麻 Protem Concentrate ’濃縮 白、κ-酪蛋白等）、源自大 P酪蛋 大豆球蛋白等)、界自 質(大丑球蛋白、β-伴 m μ玄t 蛋白質（麵質、麵朊、穀蛋白 等）源自畜肉之蛋白質（肌 蛋白等）、调白备南 偁蛋白、肌球蛋白、肌動 ?, ,去 買（肌纖維蛋白、肌動球蛋白、 肌球蛋白、肌動蛋白等） 原自雞蛋之蛋白質（卵白蛋白、 160766.doc •19- 201233337 印黃脂蛋白等）、源自豬皮之蛋白質（明膠等）等，作為較佳 例，可列舉絡蛋白納。於本發明中，食品蛋使 ==數種組合使用。又，於本發〜，亦可:上 述蛋白質中併用-部分其他食品蛋白質。例如 少路蛋白納包含於本發明之組合物中所使用之食品蛋白質 中。本發明之營養組合物中所使用之食品蛋白質之量係可 根據需製作之營養組合物之黏度、阳值、離子強度、溫 度、食品蛋白質之種類、食物纖維.增黏劑·乳化劑等其他 成分之種類及含量、均質處理㈣而適當調整但若執意 列舉，則相對於營養組合#，可使用iq〜】2q重量 (W/，，較佳為可使用2〇〜1〇〇重量％，更佳為可使用 3·0〜8·0重量％ 〇 本發明之營養組合物可包含糖類。作為本發明中可使用 之糖類之例’可列舉殿粉、糊精、纖維素、葡甘露聚糖、 葡聚糖等多糖類’ s戈甲殼素類、果寡糖、殼寡糖、甘露聚 糖寡糖低刀子多糖類、低分子糊精、低分子纖維素、低 为子葡甘露聚糖等。例如可使用DE值為12〜5〇、i5〜4〇、 20〜40者《又，糖類亦可源自植物、動物、微生物等任一 者’亦可源自經化學合成者。例如，亦可直接使用源自植 物（馬鈐薯、米、甘薯、玉米、小麥、豆類（蠢豆、綠豆、 紅旦等）、木薯等）、動物（曱殼類、昆蟲、貝等）、微生物 (菌、黴等）等之糖類，或者亦可使用利用酶反應、使用微 生物之反應、熱、化學反應等手段而將一部分或全部進行 分解、改質等處理而成者。本發明之營養組合物中所使用 160766.doc 201233337 之糖類之量或種類係可根據需製作之營養組合物之黏度、 乳化劑·增黏劑.蛋白質.脂質等其他原料之種類或含量等而 適當調整或選擇。 糊精係指藉由熱、酸、酶等而將搬粉進行分解等，視需 要進行純化所得之生成物。別名亦稱㈣精、㈣膠、Further, the water-absorbent dietary fiber of the present invention does not include water-soluble dietary fibers such as soybean-tackifying polysaccharides and indigestible dextrin. In the nutritional composition of the present invention, a part of the water-soluble dietary fiber may be used in combination. S The so-called "face" refers to the residue when the mash is made into powder. For example, the so-called soybean noodle refers to the residue produced when the soybean is powdered, and the so-called wheat flour, also referred to as wheat feed, refers to the residue when the wheat flour is produced to produce wheat flour. In the case of grasses, it is sometimes referred to as ^.糠 refers to the parts of the peel, seed coat, and germ that are produced when the sputum is white. In this specification, the surface is used in the same sense as 糠. In addition, bran is limited to, for example, wheat, corn, oats, etc. (IV) As the edible insoluble fiber which can be used in the present invention without chemical synthesis, soy noodles, wheat noodles, buckwheat bran, jade noodles ▲Oatmeal noodles, rye glutinous rice, glutinous rice bran, rice bran, medlar, sorghum and other miscellaneous grains, 'Lone Valley (legume) surface, #麦等谷面面芝麻鞑' tofu residue. The amount of the water-absorbing dietary fiber used in the nutritional composition of the present invention is a kind of the viscosity of the nutritional composition to be prepared, and the type of the water-absorbing dietary fiber:: two kinds of other components such as a protein and an emulsifier; And adjust with appropriate = pressure control. The lower limit amount is, for example, a weight percentage of o.i.% by weight of the nutritional composition, and may be 0.5% by weight, based on the weight of the composition 160766.doc 201233337. Further, the above-mentioned upper limit amount is, for example, 3.0% by weight based on the nutritional composition, 2.5% by weight, 22.5% by weight, and 2.0% by weight, and may be 5% by weight. In the present invention, when the lower limit value and the upper limit value are set to any of the above values, the amount of the water-absorbent dietary fiber to be used can be marked by "(lower limit value) to (upper limit value)". "." In addition, the larger the particles of the water-absorbing dietary fiber, the more excellent the water absorption (printed by Nan Minmin et al., Food Fiber, first published, 丨 982). In the present invention, the size of the dietary fiber can be preferably adjusted according to the viscosity of the nutritional composition, the type and content of the absorbent dietary fiber, the food protein, the tackifier, the emulsifier and the like. The type and content, homogenization treatment, etc. are appropriately adjusted. ^ ^Deliberately enumerated, the size of the water-absorbent dietary fiber in the dry state before water absorption can be exemplified by passing through a sieve of 2 mesh and not passing through the mesh. The size of the screen is preferably the size of the sieve passing through the 6-inch mesh and not passing through the 100 mesh screen. Soybean dietary fiber contains cellulose, hemicellulose, etc., and water-soluble food fiber insoluble dietary fiber exists depending on its degree of polymerization or stereostructure. The water & food fiber system is used as a viscosity-increasing stabilizer because of its own viscosity-increasing property, and the insoluble dietary fiber containing cellulose and hemicellulose as the main component is hardly found in itself. Sticky. Among the insoluble dietary fibers of the soybean bean dietary fiber, those having a large three-dimensional structure have excellent water absorbability. When the heating is further performed, the water absorbability is improved. Soybean bran is well known as a raw material for insoluble dietary fiber rich in soy dietary fiber. 160766.doc .15- 201233337 As an example of a tackifier (also referred to as a gelling agent, a stabilizer, a viscosity-increasing stabilizer, a paste) which can be used in the present invention, locust bean gum 'carrageenan can be cited. , carrageenan, λ· horn and vegetable gum, horn and vegetable gum, gelatin, low methoxyl pectin, high methoxyl pectin, pectin, tara, Tara gum), agar, low-intensity agar Gellan Gum, Cyam〇p〇sis Gum, xanthan Gum, tamarind gum, propylene glycol ethyl hydroxyethyl cellulose Preferred examples of the carboxymethylcellulose include a tackifier containing a polysaccharide as a main component. The above tackifiers may be used in combination or in combination of plural kinds. Further, in the present invention, a part of other tackifier may be used in combination with the above tackifier. For example, at least a canola gum and/or a low strength agar can also be included in the tackifier used in the compositions of the present invention. The amount of the tackifier used in the nutritional composition of the present invention can be determined according to the viscosity of the nutritional composition to be prepared, the type of the tackifier, the type and content of other components such as water-absorbing dietary fiber and emulsifier, and homogenization treatment. Adjust the pressure and so on. The lower limit amount is, for example, 0.01 weight based on the nutrient composition. /. It is 0.02% by weight, and may be 〇〇5 by weight. The upper limit amount is, for example, a relative amount of 2. % by weight is 丨. .5 weight center = medium, when the above lower limit value and the above upper limit value are set to any of the above values, the amount of the tackifier used can be marked as "(lower limit value) ~ (second limit value) )". The horn and vegetable gums are salts of sulfates containing polysaccharides of galactose and dehydrated galactose, which can be used in the whole algae of stalks of long-leaved sage, Eucheuma, gingko, spirulina, deer 160766.doc 201233337 Or an aqueous alkaline solution is extracted and purified to obtain (purified guacamole). The alias is also known as carrageenan, carrageenan, red algae gum, and vegetable gum. It can also be used as a red algae powder or semi-refined carrageenan obtained by drying the whole algae of Eucheuma or by neutralization and drying after the treatment. According to the ratio of galactose to anhydrogalactose or the number of sulfates, there are mainly carrageenan of kappa type, type B, and type λ. Further, there is also a compound which substitutes one of the scorpion-horn and vegetable gum molecules into a kappa angle of a horn and a vegetable gum, or a decomposition angle and vegetable gum which are used in addition to food. Κ· type and t• type of horn Carrageenan has the property of gelation, and the viscosity in aqueous solution is κ·carrageen wins < I-corner and vegetable gum. If the aqueous solution is cooled, the vegetable gum forms a hard and brittle gel, and the I-corner and the vegetable gum form a viscoelastic gel. Also, 'the Κ-type and the type of the horn and the vegetable gum react with the salt or milk protein to form a strong gel (Tian Gaoche et al., Food Additives Code, Food Chemical News Agency' issued in 1997' ρ .74, and the Natural Resources Handbook, 14th Edition, Food and Science, issued in 1998, ρ.ΐΗΜίι. The low-strength agar's means that the agar component is cleaved by heat-treating the agar, and the gel strength (the cold water type) is adjusted to 10 to 250 g/cm 2 at a concentration of 丨·5% agar. In general, the gel strength is lower than that of agar. The low-strength fat-filling system can be produced by a method disclosed in, for example, Japanese Patent No. 3,414,954. Further, the gel strength (day cold water type) means a 1.5% solution of agar prepared at 2 Torr. The maximum weight (§ number) that can be withstood by the surface of each 1 cm2 of the gel which is allowed to stand for 15 hours under the armpit. Examples of the emulsifier which can be used in the present invention include glycerin fatty acid vinegar (for example, pentaglycerol monolaurate, hexaglycerol monolaurate, ten glycerin 160766.doc 17 201233337 monolaurate, tetraglycerin monostearyl酴,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, , citric acid, acridine, acid, dithyl tartaric acid, etc.) monoglycan, a by s曰, polyglycerin fatty acid ester, propylene glycol fatty acid ester, polyglycerol condensed Miaofu # Λ — dry hesolate, sorbus A sugar anhydride fatty acid ester, a sucrose fatty acid ester (for example, cane scorpion glycosidic acid ester, sucrose stearate, sucrose myristate, etc.), (canola, 疋i, v, yolk, egg yolk, fraction, Milk, etc.) egg fat, enzymatic decomposition of lecithin (for example, _ 八# _ knife solution of lecithin, etc.), etc., as a preferred example, lactic acid monoglyceride (4) emulsifier can be used, and a plurality of species can be used. Combinations can also be used in combination with other emulsifiers. Further, in the present invention, the above emulsifier may be, for example, less than the emulsifier. Other emulsifiers other than the above emulsifiers are classified. For example, the village will at least include a single glycerin vinegar and/or a diethylene tartrate monoglycerin. The emulsifier used in the composition of the present invention may also be included in the present invention. The emulsifier used in the composition. The amount of the emulsifier added can be appropriately adjusted according to the nutrients to be produced, the viscosity of 5, the type of emulsifier, the content of other raw materials such as water-absorbing dietary fiber and tackifier, and the homogenization treatment. The lower limit amount 'if it is determined' is, for example, 0.02% by weight H 〇 5 weight 〇 / with respect to the nutritional composition. It is 0.10% by weight, 0.55% by weight, and 0.60% by weight. ' can be 〇 7〇% by weight. Further, if the upper limit amount is determined to be ', for example, it is 2.0% by weight based on the nutritional composition. /. , 1.5 weight / 〇 can be 1 · 0% by weight. In the present invention, when the lower limit value and the upper limit value are set to any of the above values, the amount of 160766.doc 201233337 of the emulsifier used can be marked as "(lower limit value) to (upper limit value). value)". A monoglyceride-based glycerin is one in which a fatty acid is bonded to one hydroxyl group. The organic acid monoglyceride refers to a compound in which an organic acid ester is bonded to a hydroxyl group of the above monoglyceride. Diethyl tartaric acid monoglyceride is a compound obtained by acetylating a hydroxyl group of tartaric acid with a compound ester bonded to a hydroxyl group of the above monoglyceride. The alias is also known as TMG, DATEM (Diacetyl Tartaric (Acid) ester of monoglyCeride). Sometimes used for 〇/w type emulsification. The succinic acid monoglyceride is obtained by binding a succinate to the hydroxyl group of the above monoglyceride. The alias is also known as SMG (Succinic Acid esters monoglyceride). In some cases, the 〇/w type emulsification is used in the present invention. Examples of the fatty acid constituting the organic acid monoglyceride include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, and oleic acid. The saturated fatty acid or unsaturated fatty acid is not limited to this example. In the present invention, food proteins can be used in all protein f or - part of proteins. Examples of the food protein that can be used in the present invention include milk-derived protein (Cookin (4) protein sodium, MPC (Protem Concentrate 'concentrated white, κ-casein, etc.), and derived from large P casein soybean. Globulin, etc., and the self-quality (large ugly globulin, β-associated with m μ Xuan t protein (facet, noodle, gluten, etc.) derived from the meat of the meat (muscle protein, etc.), whitened sputum protein, muscle Globulin, myocardia,, buy (fibrin, actin, myosin, actin, etc.) protein from egg (ovalbumin, 160766.doc •19- 201233337, yellow-lipid protein, etc.) The protein derived from pig skin (gelatin, etc.), etc., as a preferred example, may be a complex protein nano. In the present invention, the food egg is used in combination == several types. The protein is used in combination with a part of other food proteins. For example, the protein of the protein is contained in the food protein used in the composition of the present invention. The amount of the food protein used in the nutritional composition of the present invention is based on the nutrients to be prepared. combination Viscosity, positivity, ionic strength, temperature, type of food protein, dietary fiber, type and content of other ingredients such as tackifiers and emulsifiers, homogenization treatment (4) and appropriate adjustment, but if you insist on enumeration, then relative to nutrition combination #, Iq~]2q weight (W/, preferably 2〇~1〇〇% by weight, more preferably 3·0~8·0% by weight), the nutritional composition of the present invention may contain sugar Examples of the saccharide which can be used in the present invention include polysaccharides such as house powder, dextrin, cellulose, glucomannan, and dextran, s, chitosan, fructooligosaccharides, chitosan oligosaccharides, and nectar. Glycan oligosaccharide low knives polysaccharides, low molecular dextrins, low molecular weight cellulose, low glucomannan, etc. For example, DE values of 12 to 5 Å, i5 〜 4 〇, 20 to 40 can be used. The sugar can also be derived from any of plants, animals, microorganisms, etc. It can also be derived from chemically synthesized ones. For example, it can also be directly used from plants (horse, potato, rice, sweet potato, corn, wheat, beans (stupid) Beans, mung beans, red dan, etc.), cassava, etc., animals (clam shells, Sugars such as insects, shellfish, etc., microorganisms (bacteria, mildew, etc.), or may be partially or completely decomposed and modified by means of enzyme reaction, reaction using microorganisms, heat, chemical reaction, and the like. The amount or type of the sugar used in the nutritional composition of the present invention 160766.doc 201233337 may be according to the viscosity or the viscosity of the nutritional composition to be prepared, the emulsifier, the tackifier, the protein, the lipid, and the like. The dextrin is a product obtained by purifying the powder by heat, acid, enzyme, etc., and purifying it as necessary. The alias is also called (4) fine, (4) glue,

Dextdne。根據製法或分解程度等，存在各種糊精。作為 各種糊精之例’可列舉麥芽糊精、難消化糊精(水溶性食 物纖維）、環糊精、可溶化澱粉、支鏈玉米糖漿等。糊精 係可藉由右旋糖當量（DE，D崎。se)進行評價。只要是業 内人士 ’便可利用慣用之方法決定DE。例如，可將麥芽 糊精之右旋糖當量設為3〜2〇。本發明中所使用之糊精之右 旋糖當量（DE)通常為12〜5〇 ’較佳為15〜4〇，更佳為 20〜40。亦可將該糊精與具有其他DE之糊精併用。 於本發明之營養組合物中，除上述吸水性食物纖維、增 ㈣、乳化劑、食品蛋白質、糖類以外’亦可使用水、蛋 白質糖質、月曰質、維生素類 '礦物類、有機酸、有機 驗、果汁、香料類、pH值調節劑等。作為蛋白質，例如可 I舉源自乳之蛋白質、蛋白質酶分解物、全脂粉乳、脫脂 粉乳、酪蛋白、酪蛋白分解物、乳清粉、乳清蛋白質、乳 清蛋白質濃縮物、乳清蛋白f分離物、乳清蛋白質水解 物、α_赂蛋白、P-赂蛋白、K-赂蛋白、β-乳球蛋白、α•乳 *蛋白、乳鐵蛋白、大豆蛋白質、雞蛋蛋白質、肉蛋白質 等動植物J·生蛋白質，該等之分解物；乳酪、乳清礦物、乳 油、礼清、非蛋白態氮、唾液酸、磷脂質、乳糖等各種源 160766.doc -21- 201233337 胺基酸。作:糖7=路蛋白鱗酸胜狀、甜菜鹼等肽或 以外，可溶性殿粉 舉糖類、改質殿粉（除糊精 驗等)、食物纖維等。作:二、氧化殿粉、権、-粉 等、該等之八綠， 為月θ質，例如可列舉豬油、魚油 櫚油、红/由〉由、氨化油、醋交換油等動物性油脂；棕 薪 玉米油、菜料、椰該等之㈣ 油、氫化油、酯交換油等植物性、m :“…館 例如可列舉唯… 物I由月曰專。作為維生素類’ 』舉、准生素A、胡蘿菌素 C、維生素D群、料去口 “ t π砰维生素 Q，、於驗醆、泛酸;生物:群、維生素。、維生素 笙^ ^ 文生物素、肌醇、膽鹼、葉酸 2為確物類’例如可列舉約、卸、鎂、納、銅、鐵、 ㈤等。作為有機酸’例如可列舉顏果酸、檸檬 、礼酸、酒石酸、異抗壞血酸等。該等成分可將2種以 ± ’亦可使用以品及/或大量含有該等之食 品。 本發明之營養組合物係可藉由適當地添加蛋白質、脂 質、糖質而調節其熱量。於本說明書中，方便起見，將營 養組合物之熱量標記為每i ml之能量（kcal/mi)。又以 •Μ表示營養組合物之蛋白質含量。g/kc_以克數(g) 表不營養組合物之總熱量（kcal)中蛋白質所占之比例。關 於脂質及糖質’以營養組合物中之脂質或糖質所占之能量 比率表示。例如，於營養組合物中之源自脂質之熱量相當 於該組合物整體之熱量之5〇%之情形時，以脂質占營養組 合物之能量比率之5〇%來表示。藉由調節蛋白質、脂質、 160766.doc •22- 201233337 糖質之量，可將本發明之營養組合物之熱量設為例μ〇 kca丨/m丨〜3.0 kcal/ml，較佳為設為15〜25 ken，更佳為 設為1.5〜2.0 kcal/ml。纟發明之營養組合物π包含例如 3.0〜6.0 g/1〇〇 kc_當量之蛋白質，較佳為包含35〜” g/1〇〇kc_當量之蛋白質’更佳為包含4 〇〜5 〇g/i〇〇kcai 相當量之蛋白質。本發明之營養組合物係可以使營養組合 物中之脂質所占之能量比率成為1〇〜4〇%、較佳為 15〜35%、更佳為20〜3G%之方式包含脂f。本發明之營養 組合物係可以使糖質於營養組合物中所占之能量比率成為 36〜78%、較佳為成為43〜71%、更佳為成為5()〜⑽之方式 含有糖質。轉明之營養組合物具有上述特定之黏度，且 可含有上述量之蛋白質、脂質、糖質。 於調合上述原材料之-部分或全部後，視需要進行均質 化。所謂均質〖，係指藉由充分混合所調合之各成分而設 為均質X ’將脂肪球或其他成分之粗大粒子進行機械微 細化祕止脂料之上浮或料，並絲營養組合物設為 均句之乳化狀態。若提高進行均質化時之均質處理壓，則 可降低加熱處理後之黏度，且可減少沈澱(沈澱粒子)之產 生。即’可藉由調整均質處理壓而控制營養組合物之黏度 或沈廣之生成。均質處理係通常藉由於特定壓力下使用慣 用之均質機授拌調整液而進行。於本發明中，較佳為可以 10 25、40、6〇、100 MPa等均質處理壓進行均質化處 理仁處理壓並不限定於該等例。即，除使用上述增黏劑 及乳化劑以外，亦可藉由均質處理壓10〜100 MPa之均質化 160766.doc •23- 201233337 處理，將經加熱處理及於常溫以下之溫度下保存特定期 間、例如7天後之組合物之黏度（B型黏度計，2〇艽，j2 rpm)調整為 300〜3000 mpa.s、例如 4〇〇〜3000 mpa.s。 調合原材料後之均質化處理係可於任意適當之溫度下進 行。均質化處理亦可於例如2〇左右之室溫下進行，又， 亦可於較之更高之溫度下進行，作為一例，亦可於 20〜85°C 、例如45〜8(TC 、較佳為45〜7(rC 、更佳為 50C〜6 0C左右之溫度下進行。均質化處理較佳為於 50C〜60C左右之溫度下進行。藉此，可將均質化步驟中 之組合物之黏度（B型黏度計，均質化處理之溫度，i 2 rpm)較佳地抑制為5〜300 mPa.s左右。 於製造本發明之營養組合物時，進行加熱處理或加熱殺 菌。加熱殺菌條件可使用普遍之食品殺菌條件，可使用慣 用之裝置進行加熱殺菌。例如可使用62〜65°C x30分鐘、 72°C以上xl5秒以上、72°C以上xl5分鐘以上或 120〜150°Cxl〜5秒之殺菌、或者121〜124°Cx5〜2〇分鐘、 105〜140°C之滅菌、蒸餾（加壓加熱）殺菌、高壓蒸氣滅菌 等，但並不限定於該等例。加熱殺菌較佳為可於加壓下進 行。藉由進行加熱殺菌處理，可進行殺菌，並且可增加營 養組合物之黏度。於本說明書中，滅菌及殺菌可以相同意 義使用。又，高壓高熱殺菌可作為加熱殺菌之一態樣而使 用。 本發明之營養組合物較佳為混合增黏劑及乳化劑與任意 之吸水性食物纖維及食品蛋白質並進行加熱處理前之黏度 160766.doc -24- 201233337 為5〜300 mPa.s，較佳為10〜200 mpa.s，更佳為2〇〜ι〇〇 mPa.s，可於自原材料之調合哀至填充至容器為止之步驟 中維持容易製造之黏度。上述黏度係使用B型黏度計，於 12 rpm之條件下測定45〜85〇c、較佳為45〜7〇<>c、更佳為 50〜6(TC下之黏度所得之值。又，加熱處理前之混合液在 20°C下之黏度（B型黏度計，12 rpm;^5〜4〇〇 mpa.s，較佳 為50〜300 mPa.s，更佳為100〜300 mPa.Se於加熱處理前之 混合液之黏度未達5 mPa.s之情形時，可能會產生混合液中 之成分之沈澱等不良情況。相反，若加熱處理前之混合液 之黏度（B型黏度計’ 45〜851 ’ 12 rpm)超過300 mPa.s，則 產生均質化步驟之溶液操作變得困難等不良情況。 於本說明書中’於進行加熱處理前之黏度為5〜3〇〇 mPa，s之情形時’將其設為下限以上且未達上限之範圍。 即，所謂5〜300 mPa.s係指5 mPa，s以上且未達300 mPa.s。 本發明之營養組合物係於加熱處理後，當進而於常溫以 下之溫度下保存時，黏度（B型黏度計，2〇°C，12 rpm)逐 漸提高’經過固定時間後，黏度大致穩定。保存組合物之 期間係可根據所需之黏度而適當選擇數小時〜半天、1天、 2天、3天、4天、5天、6天、7天、10天、14天、20天、30 天、40天、5〇天、6〇天、70天、80天、90天等。即，可將 本發明之組合物之加熱處理後之保存期間設為例如卜90 天、較佳為5〜60天、更佳為7〜30天、進而更佳為7天。本 發明之較佳實施形態之營養組合物係於加熱處理後，當常 溫以下之溫度下保存時，約7天後（約1週後）黏度（B型黏度 160766.doc -25- 201233337 計，20°C，12 rpm)大致穩定。只要是業内人士便可使 用慣用之手法適當決定加熱處理後之組合物之黏度直至固 定為止之時間。 又，較佳為進行加熱處理，進而於常溫（Η〜25它）以下 之溫度下保存特定期間、例如7天後的本發明之營養組合 物之黏度（Β型黏度計，2(TC，12 rpm)為3〇〇〜3〇〇〇阳以s， 較佳為400〜3000 mpa.s，較佳為4〇〇〜2000 mPa.s，更佳為 500〜1500 mPa_Se本發明之營養組合物之進行加熱處理後 之保存較佳為於〇。(3〜常溫以下進行。藉由調整為上述黏 度，於向攝取者投予液狀之營養組合物時，可使用自先前 使用之藉由自然落下之經管投予之方法。其結果，可消除 經管投予低黏度之營養組合物時成為問題之胃食道逆流、 或投予高黏度（例如4000〜20000 mpa.s)之半固體形狀營養 組合物時成為問題之注射器注入等煩雜感，從而可簡單投 予。或者，若適當調整乳化劑之種類、增黏劑等其他原料 之含量、均質處理壓等，則亦可獲得與4〇〇〇 mPa s以上之 半固體形流質食品相同程度之黏度（B型黏度計，2〇。〇，12 rpm)之組合物。藉由加熱處理及於常溫以下之溫度下保存 特定期間、例如7天，組合物之黏度（於任一時刻，均使用 B型黏度計、於2〇°C下、以12 rpm進行測定之情形時）達到 加熱處理前之黏度之15〜2〇倍、較佳為2〜12倍、更佳為 3〜1 0倍。 於本說明書中，於進行加熱處理、進而於常溫以下之溫 度下保存特定期間後之本發明之營養組合物之黏度為 160766.doc .26· 201233337 300〜3000 mPa.s之情形時，將其設為下限以上且未達上限 之範圍。即，所謂300〜3〇〇〇 mPa.s係指3〇〇 mPa.s以上且未 達 3000 mPa.s。 本發明之營養組合物之黏度係可藉由慣用 < 方法進行測 定。作為一例，可使用3型黏度計測定黏度（2〇t>c〜85C>c， 12 rpm)。 本發明之營養組合物之點度（2〇°C，12 rpm)係可依據例 如「特別用途食品之表示許可基準：高齡者用食品之試驗 方法3黏度（「關於高齡者用食品之表示許可之處理」 (1994年（平成6年）2月23日衛新第㈣厚生省生活衛生局食 品保健課新開發食品保健對策室長通知））」巾$行。具體 而έ ’使用B型旋轉黏度計’以12啊旋轉轉子，讀取2分 鐘後之指數，乘以對應於該值之係數，以爪仏表示所得 之值。測定係於20±2。(：下進行。 又，作為其他例，亦可使用扭轉振動式減計、超音波 黏度汁、旋轉式黏度計等在線型黏度計（inline ViSC〇meter)適當或連續測定製造步驟中之黏度。 本發明之營養組合物具有不僅藉由增黏劑，而且藉由增 黏劑與乳化劑之相乘效果，χ，藉由增黏劑、乳化劑及吸 水性食物纖維之效果，具有提高進行加熱處理、進而於常 溫以下之溫度下保存特定期間、例如1〜90天、例如7天後 之黏度之效果。因此，盥士, 與主要藉由增黏劑提高黏度之組合 物相比’可將進行加熱處理前之黏度抑制得較低。即，本 發月提供#今易製造且容易進行經管投予之營養組合 160766.doc '27· 201233337 物。另一方面，例如下述實施例2之比較例丨 不包含 乳化劑而添加增黏劑所製造之營養組合物係即便進行加埶 處理、進而於常溫以下之溫度下保存7天，其黏度亦不； 高於進行加熱處理前之黏度（B型黏度計，2〇它，12 rpm)。 此處，所謂增黏劑與乳化劑之相乘效果，係指於製造進 行加熱處理且進而於常溫以下之溫度下保存特定期間、例 如1〜90天、例如7天後之黏度（B型黏度計，20。(：，12 rpm ) 為300〜3000 mPa.S2營養組合物時，與主要藉由增黏劑提 高黏度之營養組合物之黏度相比，儘管進行加熱處理前之 組合物之黏度非常低，但當進行加熱處理，進而於常溫以 下之溫度下保存特定期間、例如1〜90天、例如7天時，可 使組合物之黏度達到與主要藉由增黏劑提高黏度之營養組 合物相同程度或此以上。 又，於本說明書中，所謂增黏劑、乳化劑及吸水性食物 纖維之效果，係指於製造進行加熱處理且進而於常溫以下 之溫度下保存特定期間、例如卜㈧天、例如7天後之黏度 (B型黏度計，20。〇，12 rpm )為300〜3000 tnPa.s之營養組 合物時’與主要藉由增黏劑提高黏度之營養組合物之黏度 相比’且與主要藉由增黏劑及乳化劑提高黏度之營養組合 物之黏度相比’儘管進行加熱處理前之組合物之黏度非常 低’但當進行加熱處理，進而於常溫以下之溫度下保存特 定期間、例如1〜90天 '例如7天時，可使組合物之黏度達 到與主要藉由增黏劑提高黏度之營養組合物、或者主要藉 160766.doc •28· 201233337 由增黏劑及乳化劑提高黏度之營養組合物相同程度或此以 上。 本發明之營養組合物係適當調整其所含之增黏劑、乳化 劑及吸水性食物纖維之調配比率，而獲得進行加熱處理， . 其後於常溫以下之溫度下保存特定期間、例如1〜90天、例 如7天後具有特定黏度之營養組合物。該黏度受到營養組 合物中所含之蛋白質或脂肪之含量或種類、殺菌前之脂肪 粒徑等因素的影響，因此可適當調整增黏劑、乳化劑及吸 水性食物纖維之調配比》 (實施例） 實施例1向增黏劑之乳化劑添加對組合物之黏度所給予之 影響 改變固定量之增黏劑及乳化劑之種類、調配比率而添加 至營養組合物中，試驗對組合物之黏度所給予之影響。根 據表1之調配表，攪拌、混合原材料而調合各種營養組合 物（製造例1〜4)，並於50〜60t:及均質處理壓2〇 Mpa之條件 下進仃均質化處理，進而於50〜6〇〇c及均質處理壓3〇 Mb 之條件下進行均質化處理。測定該營養組合物之黏度而設 . 為[高壓高熱殺菌前]，繼而將營養組合物填充至容器内並 ， 加以密封’於121〜123.rCx5〜2〇分鐘之條件下進行高壓高 熱殺菌。將高壓高熱殺菌後之營養組合物保存ΐ5^χΐ週 後，再次測定黏度而設為[高壓高熱殺菌後再者，糊精 係使用源自玉米澱粉且加為20〜4〇者，於此後之實施例及 比較例中均使用㈣之糊精。又，黏度係使用B型黏度 160766.doc •29- 201233337 計，並於12 rpm、20°C之條件下進行測定。又’所使用之 食物纖維為難消化性糊精。再者，表2表示製邊例1〜4之熱 量、能量比率。 [表1]Dextdne. Various kinds of dextrin exist depending on the method of production or the degree of decomposition, and the like. Examples of various dextrin include maltodextrin, indigestible dextrin (water-soluble food fiber), cyclodextrin, solubilized starch, branched corn syrup, and the like. Dextrin can be evaluated by dextrose equivalent (DE, D. Se. se). As long as it is a person in the industry, you can use the usual method to determine DE. For example, the dextrose equivalent of maltodextrin can be set to 3 to 2 Torr. The dextrose equivalent (DE) of the dextrin used in the present invention is usually 12 to 5 Å', preferably 15 to 4 Å, more preferably 20 to 40. The dextrin can also be used in combination with dextrin having other DE. In the nutritional composition of the present invention, in addition to the above-mentioned water-absorbing dietary fiber, the addition of (four), an emulsifier, a food protein, or a saccharide, water, protein saccharide, ceramin, vitamins, minerals, organic acids, Organic tests, juices, spices, pH adjusters, etc. Examples of the protein include milk-derived protein, protein-enzyme-degraded product, whole-fat powdered milk, skim milk powder, casein, casein decomposition product, whey powder, whey protein, whey protein concentrate, and whey protein. f isolate, whey protein hydrolysate, α_Bin protein, P-Bin protein, K-Bin protein, β-lactoglobulin, α•milk protein, lactoferrin, soy protein, egg protein, meat protein, etc. Animal and plant J. raw protein, such decomposition products; cheese, whey minerals, emulsifiable concentrate, celestial clear, non-protein nitrogen, sialic acid, phospholipid, lactose and other sources 160766.doc -21- 201233337 Amino acid. For: sugar 7 = road protein squamous acid, betaine and other peptides, soluble soluble powder, sugar, modified temple powder (except paste test, etc.), dietary fiber. For the second, the oxidized temple powder, bismuth, - powder, etc., the eight green, the monthly θ quality, for example, lard, fish oil, red / by, by, ammoniated oil, vinegar exchange oil and other animals Sexual oils and fats; brown-salted corn oil, vegetable materials, coconuts, etc. (4) Oils, hydrogenated oils, transesterified oils, etc., m: "...for example, the museum can be listed as the only one. Lifting, quasi-biotic A, carotene C, vitamin D group, to go to the mouth "t π 砰 vitamin Q, in the test, pantothenic acid; biological: group, vitamins. The vitamin ^ ^ ^ physin, inositol, choline, and folic acid 2 are examples of the term ', for example, about, unloading, magnesium, sodium, copper, iron, (f), and the like. Examples of the organic acid' include, for example, anaphoric acid, lemon, ritual acid, tartaric acid, and isoascorbic acid. These components may be used in two or more types, and/or a large amount of such foods. The nutritional composition of the present invention can regulate its heat by appropriately adding protein, lipid, and saccharide. For the sake of convenience in this specification, the calorie of the nutritional composition is labeled as energy per ml (kcal/mi). The protein content of the nutritional composition is also indicated by ??. g/kc_ in grams (g) represents the proportion of protein in the total calories (kcal) of the nutritional composition. The lipids and saccharides are expressed as the ratio of energy occupied by lipids or saccharides in the nutritional composition. For example, when the amount of heat derived from the lipid in the nutritional composition is equivalent to 5% of the total calories of the composition, it is expressed as 5% by weight of the energy ratio of the lipid to the nutritional composition. By adjusting the amount of protein, lipid, 160766.doc •22-201233337 saccharide, the caloric composition of the present invention can be set to a sample μ〇kca丨/m丨~3.0 kcal/ml, preferably set to 15 to 25 ken, more preferably set to 1.5 to 2.0 kcal/ml. The nutritional composition π of the invention comprises, for example, a protein of 3.0 to 6.0 g/1 〇〇 kc_eq, preferably a protein comprising 35 to "g/1 〇〇 kc_equivalent" more preferably 4 〇 to 5 〇 g/i〇〇kcai A considerable amount of protein. The nutritional composition of the present invention can make the ratio of the energy of the lipid in the nutritional composition to 1 〇 to 4%, preferably 15 to 35%, more preferably The fat composition of the present invention is such that the ratio of the energy of the saccharide to the nutritional composition is 36 to 78%, preferably 43 to 71%, more preferably The method of 5() to (10) contains a saccharide. The conjugated nutrient composition has the above specific viscosity and may contain the above-mentioned amount of protein, lipid, and saccharide. After blending some or all of the above-mentioned raw materials, it is homogenized as needed. The so-called homogenization means that the fat particles or the coarse particles of other components are mechanically miniaturized by fully mixing the components to be mixed, and the nutrient composition is suspended. Set to the emulsified state of the uniform sentence. If it is improved, homogenize When the homogenization treatment pressure is adopted, the viscosity after the heat treatment can be reduced, and the precipitation (precipitated particles) can be reduced. That is, the viscosity of the nutritional composition or the formation of the sag can be controlled by adjusting the homogenization treatment pressure. In the present invention, it is preferable to carry out the homogenization treatment by a homogenizing treatment pressure such as 10 25, 40, 6 〇, 100 MPa, etc. In addition to the use of the above-mentioned tackifier and emulsifier, it can also be treated by homogenization treatment with a homogenization pressure of 10 to 100 MPa, 160766.doc • 23-201233337, which is heat treated and below normal temperature. The viscosity (B type viscometer, 2 〇艽, j2 rpm) of the composition stored at a temperature for a specific period of time, for example, 7 days, is adjusted to 300 to 3000 mpa.s, for example, 4 to 3000 mpa.s. The homogenization treatment can be carried out at any suitable temperature. The homogenization treatment can also be carried out at room temperature of, for example, about 2 Torr, or at a higher temperature, as an example, 20~85 C is, for example, 45 to 8 (TC, preferably 45 to 7 (rC, more preferably 50C to 60C). The homogenization treatment is preferably carried out at a temperature of about 50C to 60C. The viscosity of the composition in the homogenization step (B-type viscometer, temperature of homogenization treatment, i 2 rpm) can be preferably suppressed to about 5 to 300 mPa·s. When manufacturing the nutritional composition of the present invention, Heat treatment or heat sterilization. Heat sterilization conditions can be carried out using common food sterilization conditions, and can be heat-sterilized using a conventional device. For example, 62 to 65 ° C x 30 minutes, 72 ° C or more, x 15 seconds or more, 72 ° C or more can be used. Xl5 minutes or more or 120~150 ° C x l ~ 5 seconds of sterilization, or 121 ~ 124 ° C x 5 ~ 2 〇 minutes, 105 ~ 140 ° C sterilization, distillation (pressure heating) sterilization, high pressure steam sterilization, etc., but not Limited to these examples. The heat sterilization is preferably carried out under pressure. By performing the heat sterilization treatment, sterilization can be performed, and the viscosity of the nutrient composition can be increased. In the present specification, sterilization and sterilization can be used in the same meaning. Further, high-pressure and high-temperature sterilization can be used as one of heat sterilization. The nutritional composition of the present invention preferably has a viscosity of 160766.doc -24 - 201233337 of 5 to 300 mPa.s before mixing the tackifier and the emulsifier with any of the water-absorbing dietary fiber and the food protein. It is 10 to 200 mpa.s, more preferably 2〇~ι〇〇mPa.s, and the viscosity which is easy to manufacture can be maintained in the step from the blending of the raw materials to the filling to the container. The above viscosity is measured by using a B-type viscometer at a temperature of 12 rpm of 45 to 85 〇 c, preferably 45 to 7 Å <> c, more preferably 50 to 6 (viscosity at TC). Further, the viscosity of the mixed liquid before the heat treatment at 20 ° C (B type viscosity meter, 12 rpm; ^ 5 to 4 〇〇 mpa.s, preferably 50 to 300 mPa.s, more preferably 100 to 300 When the viscosity of the mPa.Se mixture before the heat treatment is less than 5 mPa.s, the precipitation of the components in the mixed solution may occur. On the contrary, if the viscosity of the mixed solution before the heat treatment (B type) When the viscosity meter '45~851 ' 12 rpm) exceeds 300 mPa.s, the solution operation in which the homogenization step is difficult becomes difficult. In the present specification, the viscosity before the heat treatment is 5 to 3 〇〇 mPa. In the case of s, 'this is set to the lower limit or more and the upper limit is not reached. That is, 5 to 300 mPa.s means 5 mPa, s or more and less than 300 mPa.s. The nutritional composition of the present invention After heat treatment, when stored at a temperature below normal temperature, the viscosity (B type viscosity meter, 2 〇 ° C, 12 rpm) is gradually increased. After the interval, the viscosity is substantially stable. The period during which the composition is preserved can be appropriately selected for several hours to half a day, one day, two days, three days, four days, five days, six days, seven days, ten days according to the desired viscosity. , 14 days, 20 days, 30 days, 40 days, 5 days, 6 days, 70 days, 80 days, 90 days, etc. That is, the storage period after the heat treatment of the composition of the present invention can be set, for example, 90 days, preferably 5 to 60 days, more preferably 7 to 30 days, and still more preferably 7 days. The nutritional composition of the preferred embodiment of the present invention is subjected to heat treatment at a temperature below normal temperature. When stored, the viscosity (B-type viscosity 160766.doc -25-201233337, 20 °C, 12 rpm) is approximately stable after about 7 days (about 1 week). As long as it is in the industry, it can be appropriately determined by the usual method. The time when the viscosity of the composition after the heat treatment is fixed until it is fixed. Further, it is preferably subjected to heat treatment, and further stored in a nutrient combination of the present invention for a specific period of time, for example, 7 days, at a temperature below normal temperature (Η~25). The viscosity of the material (Β-type viscometer, 2 (TC, 12 rpm) is 3〇〇~3〇〇〇阳 to s, preferably 400~3000 mpa.s, preferably 4〇〇~2000 mPa.s, more preferably 500~1500 mPa_Se The preservation of the nutritional composition of the present invention after heat treatment is preferably in the form of 〇. (3~ below normal temperature) By adjusting to the above viscosity, when the liquid nutritional composition is administered to the ingestor, a method of administering by natural dripping from the previous use can be used. As a result, the administration of the low viscosity can be eliminated. In the case of the nutrient composition, when the gastroesophageal reflux is problematic, or when a semi-solid shape nutritional composition having a high viscosity (for example, 4000 to 20000 mpa.s) is administered, it becomes a troublesome syringe injection, and the like can be easily administered. Alternatively, if the type of emulsifier, the content of other raw materials such as tackifiers, and the homogenization treatment pressure are appropriately adjusted, the same degree of viscosity (B type viscosity) as that of semi-solid shaped liquid food of 4 〇〇〇 mPa s or more can be obtained. A composition of 2 〇, 〇, 12 rpm). The viscosity of the composition is maintained by heat treatment and storage at a temperature below normal temperature for a specific period of time, for example, 7 days (at any time, using a B-type viscometer, measured at 2 〇 ° C at 12 rpm) The viscosity before the heat treatment is 15 to 2 times, preferably 2 to 12 times, more preferably 3 to 10 times. In the present specification, when the viscosity of the nutritional composition of the present invention after heat treatment and further storage at a temperature lower than normal temperature is 160766.doc.26·201233337 300 to 3000 mPa.s, Set to the lower limit or more and the upper limit is not reached. That is, the so-called 300 to 3 mPa.s means 3 〇〇 mPa.s or more and less than 3000 mPa.s. The viscosity of the nutritional composition of the present invention can be measured by a conventional method. As an example, the viscosity can be measured using a 3-type viscometer (2〇t>c~85C>c, 12 rpm). The point of the nutritional composition of the present invention (2°C, 12 rpm) can be based on, for example, the “Permit for the use of special-purpose foods: Test Method 3 for foods for elderly people” (“Permission for food for elderly people” In the case of the new development of the food health care section of the Food and Health Department of the Ministry of Health and Welfare, the Ministry of Health and Welfare, the Ministry of Health and Welfare, in the year of the fourth month of the year. Specifically, 'the B-type rotational viscometer' is used to rotate the rotor at 12, and the index after 2 minutes is read, multiplied by a coefficient corresponding to the value, and the obtained value is expressed by Xenopus. The assay is at 20 ± 2. Further, as another example, the viscosity in the manufacturing step may be appropriately or continuously measured using an in-line viscometer such as a torsional vibration type meter, an ultrasonic viscosity meter, or a rotary viscometer. The nutritional composition of the present invention has the effect of improving the heating not only by the tackifier but also by the synergistic effect of the tackifier and the emulsifier, by the effect of the tackifier, the emulsifier and the water-absorbing dietary fiber. The treatment is carried out, and the effect of viscosity for a specific period, for example, 1 to 90 days, for example, 7 days, is stored at a temperature below normal temperature. Therefore, the gentleman is compared with a composition mainly having a viscosity-increasing agent by a tackifier. The viscosity is suppressed to be low before the heat treatment. That is, the present invention provides a nutrient combination 160766.doc '27·201233337 which is easy to manufacture and easy to be administered by the tube. On the other hand, for example, the following Example 2 In the comparative example, the nutritional composition produced by adding the viscous agent and adding the tackifier is not subjected to the twisting treatment, and is stored at a temperature below normal temperature for 7 days, and the viscosity thereof is not higher; Viscosity before treatment (B type viscometer, 2 〇 it, 12 rpm). Here, the synergistic effect of the tackifier and the emulsifier means that the heat treatment is carried out in the manufacturing process and further stored at a temperature below normal temperature. During the period, for example, 1 to 90 days, for example, after 7 days, the viscosity (B type viscometer, 20 (:, 12 rpm) is 300~3000 mPa.S2 nutritional composition, and the viscosity is mainly increased by the tackifier. Compared with the viscosity of the nutritional composition, although the viscosity of the composition before the heat treatment is very low, when the heat treatment is performed, and the temperature is kept below the normal temperature for a specific period, for example, 1 to 90 days, for example, 7 days, The viscosity of the composition is equal to or greater than the nutritional composition which is mainly enhanced by the tackifier. Further, in the present specification, the effects of the tackifier, the emulsifier and the water-absorbing dietary fiber are Manufactured by heat treatment and further stored at a temperature below normal temperature for a specific period, for example, (eight) days, for example, after 7 days, the viscosity (B type viscometer, 20 〇, 12 rpm) is a nutritional combination of 300 to 3000 tnPa.s. When and when The viscosity of the nutritional composition which is increased by the tackifier is compared to 'and the viscosity of the nutritional composition which is mainly increased by the tackifier and the emulsifier.' Although the viscosity of the composition before heat treatment is very low 'However, when heat treatment is carried out and stored for a specific period of time at a temperature below normal temperature, for example, 1 to 90 days, for example, 7 days, the viscosity of the composition can be brought to a nutritional composition which is mainly improved by a tackifier. Or mainly by 160766.doc •28· 201233337 The nutritional composition for improving the viscosity by the tackifier and the emulsifier is the same degree or more. The nutritional composition of the present invention appropriately adjusts the tackifier, emulsifier and water absorption thereof. The blending ratio of the dietary fiber is obtained by heat treatment, and then the nutrient composition having a specific viscosity for a specific period, for example, 1 to 90 days, for example, 7 days, is stored at a temperature below normal temperature. The viscosity is affected by factors such as the content or type of protein or fat contained in the nutritional composition, and the fat particle size before sterilization. Therefore, the blending ratio of the tackifier, the emulsifier, and the water-absorbing dietary fiber can be appropriately adjusted. Example 1 The effect of adding the emulsifier to the tackifier to the viscosity of the composition is changed. The amount of the tackifier and the emulsifier and the blending ratio are added to the nutritional composition, and the composition is tested. The effect of viscosity. According to the preparation table of Table 1, the various nutrient compositions (Manufacturing Examples 1 to 4) were blended by mixing and mixing the raw materials, and the homogenization treatment was carried out under the conditions of 50 to 60 t: and homogenization treatment pressure of 2 〇 Mpa, and further 50 Homogenization treatment was carried out under conditions of ~6〇〇c and homogenization treatment pressure of 3〇Mb. The viscosity of the nutritional composition was measured and set to [before high pressure and high heat sterilization], and then the nutritional composition was filled in a container and sealed and subjected to high pressure and high heat sterilization under the conditions of 121 to 123.rCx5 to 2 minutes. After the high-temperature and high-temperature sterilization of the nutritional composition is preserved for 5 weeks, the viscosity is measured again and set to [high-pressure and high-temperature sterilization, and the dextrin is derived from corn starch and added as 20 to 4 ,, after which The dextrin of (4) was used in both the examples and the comparative examples. Further, the viscosity was measured using a B-type viscosity 160766.doc • 29-201233337 and measured at 12 rpm and 20 °C. Also, the dietary fiber used is an indigestible dextrin. Further, Table 2 shows the heat amount and energy ratio of the edge forming examples 1 to 4. [Table 1]

乳化劑 0.18^ 乙酿酒玉' 酸單甘油酷 0.18 增黏劑 水 0.18 0Τ8~ 二乙醯酒石 酸#甘油酿_ 0.48 膠 Tl6 5^85 琥珀酸單甘 _油醋 "024· 酸單甘油嗅 "024 """'Emulsifier 0.18^ B wine jade 'acid monoglycerin cool 0.18 tackifier water 0.18 0Τ8~ diacetate tartaric acid #glycerin brewing _ 0.48 gum Tl6 5^85 succinic acid single _ vinegar " 024 · acid monoglycerin sniffing ;024 """'

βΛ6 6009 [表2]Λ6 6009 [Table 2]

(結果） 將結果示於圖丨。於固定量之增黏劑之存在下，添加有 乳化劑之組合物之高壓高熱殺菌後之黏度提高至高壓高熱 160766.doc -30· 201233337 殺菌前之4.3〜8.2倍，黏度與乳化劑之調配比率成比例地表 示較高值。另一方面，未確認到高壓高熱殺菌前之黏度根 據調配比率而產生較大差。又，結果為作為有機酸單甘油 酯之一種的琥珀酸單甘油酯（SMG)、二乙醯酒石酸單甘油 酯（DATEM)均提高組合物之高壓高熱殺菌後之黏度。根據 此情況，知曉藉由增黏劑中添加有機酸單甘油酯而飛躍性 地提高高壓高熱殺菌後之組合物之黏度。即，即便是僅包 含〇·16重量。/。之增黏劑之組合物，亦可藉由添加有機酸單 甘油酯之相乘效果，作為一例，結果獲得黏度超過2〇〇〇 mPa’s之組合物。 實施例2向增黏劑之乳化劑添加對組合物之黏度所給予之 影響 以與上述實施例1相同之順序，改變固定量之增黏劑及 乳化劑之種類、調配比率而添加至營養組合物中，試驗對 組合物之黏度所給予之影響，但此時，使用低強度瓊脂代 替角又菜膠作為增黏劑。低強度瓊脂係使用丨5%之瓊脂濃 度下凝膠強度（天寒水式）為30 g/cm2之製品（伊那食品工業 公司製造）。根據表3之調配表，攪拌、混合低強度瓊脂等 原材料而調合各種營養組合物（製造例7、8)，並於 5〇〜60 c及均質處理壓20 MPa之條件下進行均質化處理， 進而於50〜60°C及均質處理壓30 MPa之條件下進行均質化 處理。測定該營養組合物之黏度而設為[高壓高熱殺菌 則]，繼而將營養組合物填充至容器内並加以密封，於 121〜123.5°Cx5〜20分鐘之條件下進行高壓高熱殺菌。將高 160766.doc -31- 201233337 壓高熱殺菌後之營養組合物保存15°C x 1週後，再次測定黏 度而設為[高壓高熱殺菌後]。再者，黏度係使用B型黏度 計，並於12 rpm、20°C之條件下進行測定。再者，所使用 之乳化劑為二乙醯酒石酸單甘油酯（DATEM)。又，所使用 之食物纖維為難消化性糊精。再者，表4表示製造例7〜8之 熱量、能量比率。 [表3] 製造例7 製造例8 原材料 調配比率 調配比率 (w/w%) (w/w%) 源自乳之蛋白質 7.2 7.2 糊精 22.5 22.5 食物纖維 2.16 2.16 蔗糖 1.6 1.6 礦物混合物 1.3 1.3 pH值調整劑 0.16 0.16 調整油脂 4.23 4.23 維生素混合物 0.18 0.18 香料 0.18 0.18 乳化劑 二乙醯酒石酸單甘油酯 二乙醯酒石酸單甘油酯 0.24 0.64 增黏劑 低強度瓊脂 低強度瓊脂 0.14 0.14 水 60.11 59.71 [表4] 製造例7、製造例8 成分 原材料 調配比率 (w/w%) 熱量 (kcal/100g) 蛋白質 源自乳之蛋白質 7.2 28.8 4.4 g/100 kcal 脂質 調整油脂 4.23 38.1 23.0%(能量比率） 糖質 蔗糖 糊精 1.6 22.5 96.4 58.3%(能量比率） 食物纖維 難消化性糊精 2.16 2.16 1.3%(能量比率） 合計 165.4 1.88 kcal/ml 比重 1.14 160766.doc -32- 201233337 (結果） 將使用低強度瓊脂之情形之結果示於圖2。於固定量之 作為增黏劑之低強度瓊脂之存在下，添加有乳化劑之組合 物之高壓高熱殺菌後之黏度提高至高壓高熱殺菌前之約 ' 2·6〜2·9倍，乳化劑之調配比率較高者，加熱殺菌後之組合 • 4勿之黏度表示較高值。另-方面，未確認到高壓高熱殺菌 前之黏度根據調配比率而產生較大差。此情況表示本發明 之營養組合物中可使用之增黏劑並不限定於角又菜膠，使 用低強度瓊脂之情形時，亦可獲得相同之效果。 比較例2·4關於所添加之乳化劑之種類 以與實施例1相同之方式，於營養組合物中添加固定量 之增黏劑及乳化劑，試驗對組合物之黏度所給予之影響。 此時，作為乳化劑’使用大豆印磷脂（比較例2)、大豆脫脂 酸卵磷脂（比較例3)、聚甘油脂肪酸酯（比較例句^根據表5 之調配表，攪拌、混合原材料而調合各種營養組合物（比 較例2〜4)，以與實施例1相同之順序進行均質化處理、高 壓尚熱殺菌等。又，所使用之食物纖維為難消化性糊精。 160766.doc 201233337 [表5] 比較例2 比較例3 比較例4 原材料 調配比率 (w/w%) 調配比率 (w/w%) 調配比率 (w/w%) 源自乳之蛋白質 7.2 7.2 7.2 糊精 22.5 22.5 22.5 食物纖維 2.16 2.16 2.16 蔗糖 1.6 1.6 1.6 擴物混合物 1.3 1.3 1.3 pH值調整劑 0.16 0.16 0.16 調整油脂 4.23 4.23 4.23 維生素混合物 0.18 0.18 0.18 香料 0.18 0.18 0.18 乳化劑 大豆卵填脂 大豆脫脂酸卵磷脂 聚甘油脂肪酸酯 0.54 0.54 0.54 增黏劑 角叉菜膠 角叉菜膠 角叉菜膠 0.16 0.16 0.16 水 59.79 59.79 59.79 (結果） 於使用比較例2〜4之組成之情形時，於高壓高熱殺菌 後，組合物之乳化結構均受到破壞而未能獲得具有所需之 黏度之營養組合物。 實施例3增黏劑之調配比率對組合物之黏度所給予之影響 固定量之乳化劑上改變增黏劑之調配比率而添加至營養 組合物中，試驗對組合物之黏度所給予之影響。根據表6 之調配表，授拌、混合原材料而調合各種營養組合物（比 較例1、製造例4〜6)，並於5 0〜60°C及均質處理壓20 MPa之 條件下進行均質化處理，進而於均質處理壓30 MPa下進行 均質化處理。測定該營養組合物之黏度而設為[高壓高熱 殺菌前]，繼而將營養組合物填充至容器内並加以密封， 於121〜123.5°C><5〜20分鐘之條件下進行高壓高熱殺菌。將 160766.doc .34· 201233337 高壓高熱殺菌彳灸之營養組合物保存15°C x 1週後，再次測定 黏度而設為[高壓高熱殺菌後]。再者，黏度係使用B型黏 度計，並於12 rpm、20°C之條件下進行測定。又，所使用 之食物纖維為難消化性糊精。再者，表7表示比較例1及製 造例4〜6之熱量、能量比率。 [表6] 比較例1 製造例5 製造例6 製造例4 原材料 調配比率 調配比率 調配比率 調配比率 (w/w%) (w/w%) (w/w%) (w/w%) 源自乳之蛋白質 7.2 7.2 7.2 7.2 糊精 22.5 22.5 22.5 22.5 食物纖維 2.16 2.16 2.16 2.16 蔗糖 1.6 1.6 1.6 1.6 礦物混合物 1.3 1.3 1.3 1.3 pH值調整劑 0.16 0.16 0.16 0.16 調整油脂 4.23 4.23 4.23 4.23 維生素混合物 0.18 0.18 0.18 0.18 香料 0.18 0.18 0.18 0.18 二乙醯酒石 二乙酿酒石 二乙酿酒石 二乙醢酒石 乳化劑 酸單甘油酯 酸單甘油酯 酸單甘油酯 酸單甘油酯 0.72 0.72 0.72 0.72 增黏劑 無 角叉菜膠 角叉菜膠 角叉菜膠 0 0.05 0.11 0.16 水 59.77 59.72 59.66 59.61 [表7] 比較例1、製造例4、製造例5、製造例6 成分 原材料 調配比率 (w/w%) 熱量 (kcal/100g) 蛋白質 源自乳之蛋白質 7.2 28.8 4.4 g/100 kcal 脂質 調整油脂 4.23 38.1 23.0%(能量比率） 糖質 蔗糖 糊精 1.6 22.5 96.4 58.3%(能量比率） 食物纖維 難消化性糊精 2.16 2.16 1.3%(能量比率） 合計 165.4 1.88 kcal/ml 比重 1.14 (結果） 160766.doc •35- 201233337 將結果示於圖3。於未添加有增黏劑之組合物（比較例i ) 中’於高壓高熱殺菌前後，大致未確認到黏度之不同，但 添加有增黏劑之組合物之高壓高熱殺菌後之黏度提高至高 壓高熱殺菌前之6.8〜8.2倍，黏度與增黏劑之調配比率成比 例地表示較高值。根據此情況，知曉藉由向存在有機酸單 甘油酯之系統添加增黏劑而飛躍性地提高高壓高熱殺菌後 之組合物之黏度。又，證實了添加增黏劑與乳化劑之情形 時，帶來增加營養組合物之黏度之相乘效果。 實施例4均質處理壓對組合物之黏度等所給予之影響 於營養組合物中添加固定量之增黏劑及乳化劑，改變均 質處理壓進行均質化處理，試驗對組合物之黏度所給予之 影響。根據表8之調配表’擾拌、混合原材料而調合營養 組合物，並於50〜60。(：及均質處理壓〇、1〇、25、4〇或6〇 MPa之條件下進行均質化處理。繼而，將營養組合物填充 至容器内並加以密封’於121〜123.5°Cx5〜20分鐘之條件下 進行高壓咼熱殺菌。將高壓高熱殺菌後之營養組合物保存 15°C XI週後’再次測定黏度而設為[高壓高熱殺菌後]。再 者’黏度係使用B型黏度計，並於12 rpin、20°C之條件下 進行測定。又，對於高壓高熱殺菌後之組合物，使用黑色 牛乳沈澱分析濾紙（33 mm卢，Advantec東洋公司製造），進 行依據「食品衛生檢查指南理化學編（社團法人日本食 品衛生協會發刊）」之沈澱（沈澱粒子）試驗，將濾紙面上白 色凝集物未達10個之狀態評價為合格，將10個以上之狀態 評價為不合格。又，所使用之食物纖維為難消化性糊精。 \6Qm.doc -36 - 201233337 再者，表9表示表8所示之調配之熱量、能量比率。 [表8] 原材料 調配比率 (w/w%) 源自乳之蛋白質 7.2 糊精 22.5 食物纖維 2.16 蔗糖 1.6 礦物混合物 1.3 PH值調整劑 0.16 調整油脂 4.23 維生素混合物 0.18 香料 0.18 二乙醯酒石酸單甘油酯 孔化劑 0.72 增黏劑 角叉菜膠 0.14 水 59.63 [表9] 成分 原材料 調配比率 (w/w%) 4 (kcai/100 g) 蛋白質 源自乳之蛋白質 7.2 28.8 4.4 g/100 kcal 脂質 調整油脂 4.23 38.1 23.0%(能量比率） 糖質 蔗糖 糊精 1.6 22.5 96.4 58.3%(能量比率） 食物纖維 難消化性糊精 2.16 2.16 1.3%(能量比率） 合計 165.4 1.88 kcal/ml 比重 1.14 (結果） 將結果示於圖4。隨著均質處理壓上升，高壓高熱殺菌 後之組合物之黏度下降。又，於均質處理壓為25 MPa以上 時，未產生沈澱。根據此情況，知曉可藉由調整均質處理 壓而調整包含增黏劑及乳化劑之組合物之高壓高熱殺菌後 之黏度或沈澱之產生。 實施例5向包含乳化劑及吸水性食物纖維之組合物之增黏 劑添加對組合物之黏度所給予之影響 160766.doc -37- 201233337 於包含固定量之吸水性食物纖唯 ,, r初纖維及礼化劑之營養組合物 中添加增黏劑，試驗對組合物之黏度所給予之影響。根據 表:广調配表’授拌、混合原材料而調合各種營養組合物 " 買恩理壓20 MPa之條件下進 灯均質化處理，進而於5〇〜6〇。广λ «胁也 UC及均質處理壓30 MPa之條 件下進行均質化處理。測定該營卷 _ s脣組合物之黏度而設為 [南壓高熱殺菌前]，繼而將營養.人 臀、·且〇物填充至容器内並加 以密封，於121〜123.5〇C X5〜20公锫々技从 刀鐘之條件下進行高壓高熱 殺菌。將高壓高熱殺菌後之營卷細人 s瞀組合物保存15°C XI週後， 再\ /則疋黏度而設為[高壓高教殺益你ί ，、'、救菌後]。再者，黏度係使 用Β型黏度計’並於12 rpm、2 0。「夕技灿 之條件下進行測定。再 者，所使用之吸水性食物纖維兔冬_人， 一 h IX哏初颯維為大且食物纖維之不溶性纖 維，乳化劑為二乙醯酒石酸單甘 平甘'由酯（DATEM)，增黏劑為 角叉菜膠。再者，表11表示製造例9 &列y之熱量、能量比率。 [表 10] 製造例9 η 原材料 調配比率" ' (w/w%) 源自乳之蛋白質 7.2 - 糊精 22.5 - 食物織維 ----- 難消化糊精 1.08 不溶性大豆食物继,.維 1.08 蔗糖 Γ 1.6-- 破物混合物 1.3 -- pH值調整劑 0.16 - 調整油脂 4.23 - 維生素混合物 0.18 - 香料 οΤδ~~~ 乳化劑 二乙醯酒石酸單¥^~ 0.64 增黏劑 角叉荚膊~~ 0.03 水 59^82 - 160766.doc •38 201233337 [表 11] 製造例9 成分 原材料 調配比率 (λυ/λυ%) 熱量 (kcal/100 g) 蛋白質 源自乳之蛋白質 7.2 28.8 4.4 g/100 kcal 脂質 調整油脂 4.23 38.1 23.2%(能量比率） 糖質 蔗糖 糊精 1.6 22.5 96.4 1 — 58.7%(能量比率） 食物織維 難消化性糊精 不溶性大豆食物纖維 1.08 1.08 1.08 0·7°/〇(能量比率） 合計 164.4 1.87 kcal/ml ' 比重 1.14 (結果） 將結果示於圖5。添加有增黏劑、乳化劑及吸水性食物 纖維之組合物之高壓高熱殺菌後之黏度提高至高壓高熱殺 菌前之約8.4倍。 根據此情況’知曉藉由於本發明之包含增黏劑及乳化劑 之營養組合物中使用吸水性食物纖維，從而即便僅存在少 量增黏劑’亦可飛躍性地提高高壓高熱殺菌後之組合物之 黏度。 實施例6向包含固定量之乳化劑及吸水性食物纖維之組合 物中添加之增黏劑之添加比率所給予之影響 改變增黏劑之調配比率而添加至包含固定量之吸水性食 物纖維及乳化劑之營養组合物中，試驗對組合物之黏度所 給予之影響。根據表12之調配表，攪拌、混合原材料而調 。各種營養組合物（製造例10、11、12)，並於50〜60°C及均 質處理壓20 MPa之條件下進行均質化處理，進而於 5〇〜6〇C及岣質處理壓30 MPa之條件下進行均質化處理。 160766.doc -39- 201233337 測定該營養組合物之黏度而設為[高壓高熱殺菌前]，繼而 將營養組合物填充至容器内並加以密封，於121〜 123.5 °C x5〜20分鐘之條件下進行高壓高熱殺菌。將高壓高 熱殺菌後之營養組合物保存1 5°C X 1週後，再次測定黏度而 設為[高壓高熱殺菌後]。再者，黏度係使用B型黏度計， 並於12 rpm、20°C之條件下進行測定。再者，所使用之吸 水性食物纖維為大豆食物纖維之不溶性纖維，乳化劑為二 乙醯酒石酸單甘油酯（DATEM)，增黏劑為角叉菜膠。再 者，表13表示製造例10-12之熱量、能量比率。 [表 12] 製造例10 製造例11 製造例12 原材料 調配比率 調配比率 調配比率 (w/w%) (w/w%) (w/w%) 源自乳之蛋白質 7.2 7.2 7.2 糊精 22.5 22.5 22.5 食物纖維 難消化糊精 1.73 1.73 1.73 不溶性大豆食物纖維 0.43 0.43 0.43 蔗糖 1.6 1.6 1.6 礦物混合物 1.3 1.3 1.3 pH值調整劑 0.16 0.16 0.16 調整油脂 4.23 4.23 4.23 維生素混合物 0.18 0.18 0.18 香料 0.18 0.18 0.18 二乙醯酒石酸 二乙醯酒石酸 二乙醯酒石酸 乳化劑 單甘油醋 單甘油酯 單甘油酯 0.64 0.64 0.64 增黏劑 角叉菜膠 角叉菜膠 角叉菜膠 0.030 0.046 0.060 水 59.82 59.804 59.79 160766.doc 40- 201233337 [表 13] 製造例10、Μ违你m、劁i告你丨12 成分 原材料 調配比率 (W/W%) 熱量 (kcal/100 e') 蛋白質 源自乳之蛋白質 7.2 28.8 4 4 e/100 kcal 脂質 調登油脂 4.23 38.1 23.1%(能量比率） 糖質 庶糖 糊精 1.6 22.5 96.4 58.4%(能量比率） 食物纖維 難消化性糊精 不溶性大豆食物纖維 1.73 0.43 1.73 1.0%(能量比率） 合計 165.0 1.88 kcal/ml 比重 1.14 將結果示於圖6。於固定量之吸水性食物纖維及乳化劑 之存在下，增加所添加之增黏劑之比率，由此組合物之高 壓尚熱殺菌後之黏度增大。再者，高壓高熱殺菌前之黏度 不受增黏劑之添加量之影響，幾乎看不到變化。 實施例7均質處理壓對組合物之黏度等所給予之影響 於營養組合物中添加固定量之增黏劑、乳化劑及吸水性 食物纖維，改變均質處理壓進行均質化處理，試驗對組合 物之黏度所給予之影響。根據表14之調配表，攪拌、混合 原材料而調合營養組合物，並於5〇〜6〇<>c及均質處理壓 20、40或60 MPa之條件下進行均質化處理。繼而，將營養 組合物填充至容器内並加以密封於121〜123 5。〇 χ5〜2〇分 鐘之條件下進行高壓高熱殺®。將高壓高熱殺g後之營養 組合物保存15°C X 1週後，再次測定黏度而設為[高壓高熱 殺菌後]。再者，黏度係使用3型黏度計，並於12 rpm、 2〇°C之條件下進行測定。再者，表15表示製造例13之熱 160766.doc •41- 201233337 量、能量比率。 [表 14] 製造例13 原材料 調配比率 (w/w%) 源自乳之蛋白質 7.2 糊精 22.5 食物纖維 難消化糊精 1.73 不溶性大豆食物纖維 0.43 蔗糖 1.6 礦物混合物 1.3 pH值調整劑 0.16 調整油脂 4.23 維生素混合物 0.18 香料 0.18 乳化劑 二乙醯酒石酸單甘油酯 0.64 增黏劑 角叉菜膠 0.053 水 59.797 [表 15] 製造例13 成分 原材料 調配比率 (w/w%) 熱量 (kcal/100 g) 蛋白質 源自乳之蛋白質 7.2 28.8 4.4 g/100 kcal 脂質 調整油脂 4.23 38.1 23.1%(能量比率） 糖質 蔗糖 糊精 1.6 22.5 96.4 58.4%(能量比率） 食物纖維 難消化性糊精 不溶性大豆食物纖維 1.73 0.43 1.73 1.0%(能量比率） 合計 165.0 1.88 kcal/ml 比重 1.14 (結果） 將結果示於圖7。隨著均質處理壓上升，高壓高熱殺菌 後之組合物之黏度下降。根據此情況，知曉可藉由調整均 質處理壓而調整包含增黏劑、乳化劑及吸水性食物纖維之 160766.doc •42· 201233337 組合物之高壓高熱殺菌後之黏度。 將本說明書中引用之所有出版物、專利及專利申請案作 為參考直接引入本說明書。 【圖式簡單說明】 圖1表示於固定量之增黏劑之存在下，改變所添加之乳 化劑之量時的組合物之高壓高熱殺菌後之黏度變化。 圖2表示使用低強度瓊脂代替角又菜膠作為增黏劑，並 於固定量之該增黏劑之存在下，改變所添加之乳化劑 (DATEM)之量時的組合物之高壓高熱殺菌後之黏度變化‘。 圖3表示於固定量之乳化劑之存在下，改變所添加之增 黏劑之量時的組合物之高壓高熱殺菌後之黏度變化。 圖4表示於固定量之增黏劑及乳化劑之存在下，改變均 質處理壓時的組合物之高壓高熱殺菌後之黏度變化。 圖5表示於包含吸水性食物纖維及乳化劑之組合物中添 加增黏劑時的組合物之高壓高熱殺菌後之黏度變化。 圖6表示於包含固定量之吸水性食物纖維及乳化劑之組 合物中，改變所添加之增黏劑之量時的組合物之高壓高熱 殺菌後之黏度變化。 圖7表示於固定量之吸水性食物纖維、增黏劑及乳化劑 之存在下，改變均質處理壓時的組合物之高壓高熱殺菌後 之黏度變化。 160766.doc •43·(Results) The results are shown in Figure 丨. In the presence of a fixed amount of tackifier, the viscosity of the composition with added emulsifier after high pressure and high heat sterilization is increased to high pressure and high heat 160766.doc -30· 201233337 4.3~8.2 times before sterilization, viscosity and emulsifier blending The ratios proportionally represent higher values. On the other hand, the viscosity before the high-pressure and high-temperature sterilization was not confirmed to be largely different depending on the blending ratio. Further, as a result, succinic acid monoglyceride (SMG) and dithyl tartaric acid monoglyceride (DATEM), which are one type of organic acid monoglyceride, all improved the viscosity of the composition after high pressure and high heat sterilization. In view of this, it is known that the viscosity of the composition after high-pressure and high-temperature sterilization is drastically improved by adding an organic acid monoglyceride to the tackifier. That is, even only the weight of 〇·16 is included. /. The composition of the tackifier can also be obtained by adding the synergistic effect of the organic acid monoglyceride, and as a result, a composition having a viscosity exceeding 2 〇〇〇 mPa's is obtained. Example 2 The effect of adding the emulsifier to the tackifier to the viscosity of the composition was added to the nutritional combination in the same order as in the above Example 1, by changing the type and ratio of the fixed amount of the tackifier and the emulsifier. In the test, the effect of the viscosity of the composition was given, but at this time, low-strength agar was used instead of the vegetable gum as a tackifier. The low-strength agar was a product having a gel strength (day cold water type) of 30 g/cm 2 at agar concentration of 5% (manufactured by Ina Food Industry Co., Ltd.). According to the mixing table of Table 3, various nutrient compositions (manufacturing examples 7, 8) were blended by mixing and mixing raw materials such as low-strength agar, and homogenized under conditions of 5 〇 to 60 c and a homogenizing treatment pressure of 20 MPa. Further, homogenization treatment was carried out under the conditions of 50 to 60 ° C and a homogenization treatment pressure of 30 MPa. The viscosity of the nutritional composition was measured and set to [high pressure and high heat sterilization], and then the nutritional composition was filled in a container and sealed, and subjected to high pressure and high heat sterilization under the conditions of 121 to 123.5 ° C for 5 to 20 minutes. After the high-temperature 160766.doc -31- 201233337 high-temperature sterilization nutrient composition was stored at 15 ° C for 1 week, the viscosity was measured again and set to [after high pressure and high heat sterilization]. Further, the viscosity was measured using a B-type viscometer at 12 rpm and 20 °C. Further, the emulsifier used was diethyl tartaric acid monoglyceride (DATEM). Further, the dietary fiber used is an indigestible dextrin. Further, Table 4 shows the heat and energy ratios of Production Examples 7 to 8. [Table 3] Production Example 7 Production Example 8 Raw material blending ratio ratio (w/w%) (w/w%) Protein derived from milk 7.2 7.2 Dextrin 22.5 22.5 Food fiber 2.16 2.16 Sucrose 1.6 1.6 Mineral mixture 1.3 1.3 pH Value adjuster 0.16 0.16 Adjusting fat 4.23 4.23 Vitamin mixture 0.18 0.18 Perfume 0.18 0.18 Emulsifier Diethyl tartaric acid monoglyceride Diethyl tartaric acid monoglyceride 0.24 0.64 Tackifier low strength agar low strength agar 0.14 0.14 Water 60.11 59.71 [Table 4] Manufacturing Example 7 and Production Example 8 Component raw material ratio (w/w%) Calories (kcal/100g) Protein derived from milk 7.2 28.8 4.4 g/100 kcal Lipid-adjusted fat 4.23 38.1 23.0% (energy ratio) Sugar Sucrose dextrin 1.6 22.5 96.4 58.3% (energy ratio) Food fiber indigestible dextrin 2.16 2.16 1.3% (energy ratio) Total 165.4 1.88 kcal/ml Specific gravity 1.14 160766.doc -32- 201233337 (Results) Low strength will be used The results of the agar condition are shown in Figure 2. In the presence of a fixed amount of low-strength agar as a tackifier, the viscosity of the composition with an emulsifier added after high-pressure and high-temperature sterilization is increased to about '2.6·2·9 times before high-pressure and high-temperature sterilization, and the emulsifier The higher the blending ratio, the combination after heat sterilization • The viscosity of 4 does not indicate a higher value. On the other hand, it was not confirmed that the viscosity before high pressure and high heat sterilization was greatly different depending on the blending ratio. In this case, the tackifier which can be used in the nutritional composition of the present invention is not limited to the vegetable gum, and the same effect can be obtained when the low-strength agar is used. Comparative Example 2·4 Regarding the type of emulsifier to be added In the same manner as in Example 1, a fixed amount of a tackifier and an emulsifier were added to the nutritional composition, and the effect of the test on the viscosity of the composition was tested. In this case, soybean syrup (Comparative Example 2), soybean defatted acid lecithin (Comparative Example 3), and polyglycerin fatty acid ester were used as emulsifiers, and the raw materials were blended and mixed according to the table of Table 5. Each of the nutritional compositions (Comparative Examples 2 to 4) was subjected to homogenization treatment, high-pressure heat sterilization, and the like in the same manner as in Example 1. Further, the dietary fiber used was indigestible dextrin. 160766.doc 201233337 [Table 5] Comparative Example 2 Comparative Example 3 Comparative Example 4 Raw material blending ratio (w/w%) Blending ratio (w/w%) Blending ratio (w/w%) Protein derived from milk 7.2 7.2 7.2 Dextrin 22.5 22.5 22.5 Food Fiber 2.16 2.16 2.16 Sucrose 1.6 1.6 1.6 Expansion mixture 1.3 1.3 1.3 pH adjuster 0.16 0.16 0.16 Adjustable fat 4.23 4.23 4.23 Vitamin mixture 0.18 0.18 0.18 Perfume 0.18 0.18 0.18 Emulsifier Soybean egg fat Soy defatted acid Lecithin Polyglycerol fatty acid Ester 0.54 0.54 0.54 Adhesive Carrageenan Carrageenan Carrageenan 0.16 0.16 0.16 Water 59.79 59.79 59.79 (Result) In the case of using the composition of Comparative Examples 2~4 After the high-pressure and high-temperature sterilization, the emulsified structure of the composition is damaged to obtain the nutritional composition having the desired viscosity. The compounding ratio of the viscosity-increasing agent of Example 3 has a fixed amount of influence on the viscosity of the composition. The emulsifier is added to the nutritional composition by changing the compounding ratio of the tackifier, and the test is applied to the viscosity of the composition. According to the matching table of Table 6, the various nutrient compositions are blended by mixing and mixing the raw materials (Comparative Example) 1. Production examples 4 to 6), homogenization treatment under conditions of 50 to 60 ° C and a homogenization treatment pressure of 20 MPa, and further homogenization treatment at a homogenization treatment pressure of 30 MPa. The viscosity is set to [before high pressure and high heat sterilization], and then the nutritional composition is filled into a container and sealed, and subjected to high pressure and high heat sterilization at 121 to 123.5 ° C > 5 to 20 minutes. 34· 201233337 The high-temperature and high-heat sterilization moxibustion nutrient composition is stored at 15°C x 1 week, and the viscosity is measured again and set to [after high-pressure and high-temperature sterilization]. Further, the viscosity is B-type viscometer and at 12 rp. The measurement was carried out under the conditions of m and 20 ° C. Further, the dietary fiber used was indigestible dextrin. Table 7 shows the heat and energy ratios of Comparative Example 1 and Production Examples 4 to 6. [Table 6] Example 1 Production Example 5 Production Example 6 Production Example 4 Raw material blending ratio blending ratio blending ratio blending ratio (w/w%) (w/w%) (w/w%) (w/w%) Protein derived from milk 7.2 7.2 7.2 7.2 Dextrin 22.5 22.5 22.5 22.5 Food fiber 2.16 2.16 2.16 2.16 Sucrose 1.6 1.6 1.6 1.6 Mineral mixture 1.3 1.3 1.3 1.3 pH adjuster 0.16 0.16 0.16 0.16 Adjustable fat 4.23 4.23 4.23 4.23 Vitamin mixture 0.18 0.18 0.18 0.18 Perfume 0.18 0.18 0.18 0.18 Diethylene tartar diethylene wine stone Diethylene wine stone Diethylene tartar emulsifier acid monoglyceride acid monoglyceride acid monoglyceride acid monoglyceride 0.72 0.72 0.72 0.72 tackifier without carrageenan angle Fork rubber carrageenan 0 0.05 0.11 0.16 Water 59.77 59.72 59.66 59.61 [Table 7] Comparative Example 1, Production Example 4, Production Example 5, Production Example 6 Composition ratio of raw materials (w/w%) Heat (kcal/100g Protein source Protein of milk 7.2 28.8 4.4 g/100 kcal Lipid-adjusted fat 4.23 38.1 23.0% (energy ratio) Glycocanose dextrin 1.6 22.5 96.4 58.3% (energy ratio) Food fiber indigestible dextrin 2.16 2.16 1.3% (energy ratio) Total 165.4 1.88 kcal/ml Specific gravity 1.14 (Results) 160766.doc •35- 201233337 The results are shown in Figure 3. In the composition to which the tackifier was not added (Comparative Example i), the viscosity was not substantially confirmed before and after the high-pressure and high-temperature sterilization, but the viscosity of the composition added with the tackifier was increased to high pressure and high heat after high-pressure and high-temperature sterilization. 6.8 to 8.2 times before sterilization, the viscosity is proportional to the ratio of the viscosity of the tackifier. In view of this, it is known that the viscosity of the composition after high-pressure and high-temperature sterilization is drastically improved by adding a tackifier to a system in which an organic acid monoglyceride is present. Further, it was confirmed that when the tackifier and the emulsifier were added, the synergistic effect of increasing the viscosity of the nutritional composition was brought about. Example 4 Effect of homogenization treatment on the viscosity of the composition, etc. The fixed amount of the tackifier and the emulsifier are added to the nutritional composition, and the homogenization treatment pressure is changed to homogenize the treatment, and the test is given to the viscosity of the composition. influences. The nutrient composition was blended according to the mixing table of Table 8 'scrambled and mixed raw materials, and 50 to 60. (: and homogenization treatment under pressure, 1〇, 25, 4〇 or 6〇MPa, homogenization treatment. Then, the nutritional composition is filled into the container and sealed 'at 121~123.5 ° C x 5~20 minutes Under high pressure and high temperature heat sterilization, the nutrient composition after high pressure and high heat sterilization is stored at 15 ° C for XI weeks, and the viscosity is measured again to be [after high pressure and high heat sterilization]. Further, the viscosity is a B type viscometer. The measurement was carried out under the conditions of 12 rpin and 20 ° C. Further, for the composition after high pressure and high heat sterilization, a black cow milk precipitation analysis filter paper (33 mm Lu, manufactured by Advantec Toyo Co., Ltd.) was used, and the food hygiene inspection guide was used. In the precipitation (precipitated particles) test of the Chemicals (Japan Food Hygiene Association), the state of the white agglomerates on the filter paper was less than 10, and 10 or more of them were evaluated as unacceptable. The dietary fiber used is indigestible dextrin. \6Qm.doc -36 - 201233337 Furthermore, Table 9 shows the heat and energy ratio of the blending shown in Table 8. [Table 8] Raw material blending ratio (w/w%) ) From milk protein 7.2 Dextrin 22.5 Food fiber 2.16 Sucrose 1.6 Mineral mixture 1.3 PH adjuster 0.16 Adjusting fat 4.23 Vitamin mixture 0.18 Perfume 0.18 Diethyl tartaric acid monoglyceride pore former 0.72 Tackifier carrageenan 0.14 Water 59.63 [Table 9] Ingredients Raw material blending ratio (w/w%) 4 (kcai/100 g) Protein derived from milk protein 7.2 28.8 4.4 g/100 kcal Lipid-adjusted fat 4.23 38.1 23.0% (energy ratio) Glycocanose Dextrin 1.6 22.5 96.4 58.3% (energy ratio) Food fiber indigestible dextrin 2.16 2.16 1.3% (energy ratio) Total 165.4 1.88 kcal/ml Specific gravity 1.14 (Results) The results are shown in Figure 4. As the homogenization pressure rises The viscosity of the composition after high-pressure and high-temperature sterilization is decreased. Further, when the homogenization treatment pressure is 25 MPa or more, no precipitation occurs. According to this case, it is known that the viscosity-increasing agent and the emulsifier can be adjusted by adjusting the homogenization treatment pressure. The viscosity or precipitation of the composition after high pressure and high heat sterilization. Example 5 to a composition comprising an emulsifier and a water-absorbing dietary fiber Effect of adhesion promoter addition on the viscosity of the composition 160766.doc -37- 201233337 Adding a tackifier to a nutritional composition containing a fixed amount of water-absorbent food fiber, r-fiber and ritual agent, test The effect on the viscosity of the composition. According to the table: wide-tuning table 'mixing and mixing raw materials and blending various nutrient compositions " Buying pressure 20 MPa under the conditions of the lamp homogenization treatment, and then 5 〇 ~ 6 〇. Homogeneous treatment was carried out under the conditions of λ « threat UC and homogenization treatment pressure of 30 MPa. The viscosity of the volleyball composition is measured and set to [before the high pressure sterilization of the south pressure], and then the nutrient, the human buttocks, and the sputum are filled into the container and sealed, at 121~123.5 〇C X5~20 The high-tech and high-temperature sterilization is carried out under the condition of a knife and a clock. After the high-pressure and high-temperature sterilization of the battalion s瞀 composition is stored at 15 ° C for XI weeks, then \ / then 疋 viscosity is set to [high pressure and high education to kill you ί , , ', after the rescue]. Further, the viscosity was measured using a Β-type viscometer at 12 rpm, 20 。. "Measurement under the conditions of Xijican. In addition, the water-absorbing dietary fiber used in rabbits is winter _ people, one h IX 哏 哏 飒 为 为 为 且 且 且 且 食物 食物 食物 食物 食物 食物 食物 食物 食物 食物 食物 食物 食物 食物 食物 食物 食物 食物Pingan's ester (DATEM), the tackifier is carrageenan. Further, Table 11 shows the heat and energy ratio of Production Example 9 & column y. [Table 10] Manufacturing Example 9 η Raw material blending ratio " ' (w/w%) derived from milk protein 7.2 - dextrin 22.5 - food weaving----- indigestible dextrin 1.08 insoluble soy food followed by. dimension 1.08 sucrose Γ 1.6-- broken mixture 1.3 -- pH adjuster 0.16 - Adjusting fat 4.23 - Vitamin mixture 0.18 - Spice οΤδ~~~ Emulsifier Diethylene tartaric acid single ¥^~ 0.64 Adhesive angle horn pod pod ~~ 0.03 Water 59^82 - 160766.doc •38 201233337 [Table 11] Manufacturing Example 9 Composition ratio of raw materials (λυ/λυ%) Calories (kcal/100 g) Protein derived from milk 7.2 28.8 4.4 g/100 kcal Lipid-adjusted fat 4.23 38.1 23.2% (energy ratio) Sugar Sucrose dextrin 1.6 22.5 96.4 1 — 58.7% ( Energy ratio) Food weaving indigestible dextrin Insoluble soy dietary fiber 1.08 1.08 1.08 0·7°/〇 (energy ratio) Total 164.4 1.87 kcal/ml ' Specific gravity 1.14 (Results) The results are shown in Figure 5. The viscosity of the composition of the adhesive, the emulsifier and the water-absorbing dietary fiber is increased to about 8.4 times before the high-pressure and high-heat sterilization. According to the situation, the nutrition containing the tackifier and the emulsifier by the present invention is known. The use of absorbent dietary fiber in the composition allows the viscosity of the composition after high pressure and high heat sterilization to be dramatically improved even if only a small amount of tackifier is present. Example 6 comprises a fixed amount of emulsifier and water-absorbing dietary fiber. The effect of the addition ratio of the tackifier added to the composition changes the blending ratio of the tackifier and is added to the nutritional composition containing a fixed amount of the absorbent dietary fiber and the emulsifier, and the test gives the viscosity of the composition. The influence of the mixing table according to Table 12, mixing and mixing of raw materials, various nutritional compositions (manufacturing examples 10, 11, 12), and 50 to 6 The homogenization treatment was carried out at 0 ° C and a homogenization treatment pressure of 20 MPa, and further homogenization treatment was carried out under conditions of 5 Torr to 6 Torr C and a enamel treatment pressure of 30 MPa. 160766.doc -39- 201233337 The viscosity of the nutritional composition is determined and set to [before high pressure and high heat sterilization], and then the nutritional composition is filled into a container and sealed, at 121 to 123.5 ° C for 5 to 20 minutes. High pressure and high heat sterilization. After the high-temperature and high-temperature sterilization of the nutritional composition was stored at 15 ° C for 1 week, the viscosity was measured again and set to [after high pressure and high heat sterilization]. Further, the viscosity was measured using a B-type viscometer at 12 rpm and 20 °C. Further, the water-absorbent dietary fiber used is an insoluble fiber of soybean dietary fiber, the emulsifier is bismuth tartrate monoglyceride (DATEM), and the tackifier is carrageenan. Further, Table 13 shows the heat and energy ratios of Production Examples 10-12. [Table 12] Production Example 10 Production Example 11 Production Example 12 Raw material blending ratio blending ratio blending ratio (w/w%) (w/w%) (w/w%) Protein derived from milk 7.2 7.2 7.2 Dextrin 22.5 22.5 22.5 Food fiber indigestible dextrin 1.73 1.73 1.73 Insoluble soy dietary fiber 0.43 0.43 0.43 Sucrose 1.6 1.6 1.6 Mineral mixture 1.3 1.3 1.3 pH adjuster 0.16 0.16 0.16 Adjustable fat 4.23 4.23 4.23 Vitamin mixture 0.18 0.18 0.18 Perfume 0.18 0.18 0.18 Diacetyl Tartrate dithartrate tartaric acid diethyl tartaric acid emulsifier monoglycerin vinegar monoglyceride monoglyceride 0.64 0.64 0.64 tackifier carrageenan carrageenan carrageenan 0.030 0.046 0.060 water 59.82 59.804 59.79 160766.doc 40- 201233337 [Table 13] Manufacturing Example 10, Μ 你 m m 告 告 告 12 ingredients Raw material ratio (W/W%) Calories (kcal / 100 e') Protein derived from milk protein 7.2 28.8 4 4 e/ 100 kcal lipid-adjusted fat 4.23 38.1 23.1% (energy ratio) saccharide saccharide dextrin 1.6 22.5 96.4 58.4% (energy ratio) food fiber indigestible dextrin insoluble Soybean dietary fiber 1.73 0.43 1.73 1.0% (energy ratio) Total 165.0 1.88 kcal/ml Specific gravity 1.14 The results are shown in Fig. 6. In the presence of a fixed amount of water-absorbent dietary fiber and an emulsifier, the ratio of the added tackifier is increased, whereby the viscosity of the composition after the high pressure heat sterilization is increased. Furthermore, the viscosity before high pressure and high heat sterilization is not affected by the addition amount of the tackifier, and almost no change is observed. Example 7 Effect of homogenization treatment on the viscosity of the composition, etc. The fixed amount of the tackifier, the emulsifier and the water-absorbing dietary fiber are added to the nutritional composition, and the homogenization treatment pressure is changed for homogenization treatment, and the test composition is tested. The effect of the viscosity. According to the blending table of Table 14, the nutrient composition was blended by mixing and mixing the raw materials, and homogenized under the conditions of 5 Torr to 6 Torr >> and homogenized treatment pressure of 20, 40 or 60 MPa. The nutritional composition is then filled into a container and sealed to 121 to 123 5 .高压 进行 5 to 2 〇 minutes under high pressure high heat kill ®. After the nutrient composition after high pressure and high heat killing was stored at 15 ° C for 1 week, the viscosity was measured again and set to [after high pressure and high heat sterilization]. Further, the viscosity was measured using a type 3 viscometer at 12 rpm and 2 °C. Further, Table 15 shows the heat and energy ratio of the heat of the manufacturing example 13 160766.doc •41-201233337. [Table 14] Production Example 13 Raw material blending ratio (w/w%) Protein derived from milk 7.2 Dextrin 22.5 Food fiber indigestible dextrin 1.73 Insoluble soy dietary fiber 0.43 Sucrose 1.6 Mineral mixture 1.3 pH adjuster 0.16 Adjustable fat 4.23 Vitamin mixture 0.18 Perfume 0.18 Emulsifier Diethyl tartaric acid monoglyceride 0.64 Adhesive carrageenan 0.053 Water 59.797 [Table 15] Manufacturing Example 13 Ingredients Raw material ratio (w/w%) Calories (kcal/100 g) Protein Protein derived from milk 7.2 28.8 4.4 g/100 kcal Lipid-adjusted fat 4.23 38.1 23.1% (energy ratio) Glycosidose dextrin 1.6 22.5 96.4 58.4% (energy ratio) Food fiber indigestible dextrin Insoluble soy dietary fiber 1.73 0.43 1.73 1.0% (energy ratio) Total 165.0 1.88 kcal/ml Specific gravity 1.14 (Results) The results are shown in Fig. 7. As the homogenization pressure rises, the viscosity of the composition after high pressure and high heat sterilization decreases. Based on this, it is known that the viscosity of the composition of the 160766.doc • 42· 201233337 composition containing the tackifier, the emulsifier, and the water-absorbing dietary fiber can be adjusted by adjusting the homogenization pressure. All publications, patents and patent applications cited in this specification are hereby incorporated by reference. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 shows the change in viscosity after high-pressure and high-temperature sterilization of a composition in the presence of a fixed amount of a tackifier to change the amount of the emulsifier added. Figure 2 shows the use of low-strength agar instead of carrageenan as a tackifier, and in the presence of a fixed amount of the tackifier, the composition of the added emulsifier (DATEM) is subjected to high-pressure and high-temperature sterilization. Viscosity change'. Figure 3 shows the change in viscosity of the composition after high pressure and high heat sterilization in the presence of a fixed amount of emulsifier, varying the amount of the added tackifier. Figure 4 is a graph showing the change in viscosity after high pressure and high heat sterilization of the composition at the time of homogenization treatment in the presence of a fixed amount of a tackifier and an emulsifier. Fig. 5 is a view showing the viscosity change of the composition after the addition of the tackifier to the composition containing the water-absorbing dietary fiber and the emulsifier under high pressure and high heat sterilization. Fig. 6 is a graph showing the change in viscosity after high-pressure and high-temperature sterilization of the composition when the amount of the tackifier added is changed in a composition containing a fixed amount of the water-absorbent dietary fiber and the emulsifier. Figure 7 is a graph showing the change in viscosity after high pressure and high heat sterilization of the composition at the time of homogenization treatment in the presence of a fixed amount of water-absorbent dietary fiber, tackifier and emulsifier. 160766.doc •43·

Claims (1)

201233337 七、申請專利範圍： 1. 一種具有黏性之營養組合物，其包含： i) 增黏劑；以及 ii) 乳化劑；且 . 具有藉由進行加熱處理而使黏度上升之性質。 2. 如請求項匕具有黏性之營養組合物其包含： 1)相對於營養組合物為Q Q重量％之增黏劑；以及 H)相對於營養組合物為〇·〇2〜2.〇重量％之乳化劑；且 具有藉由進行加熱處理而使黏度上升之性質。 3·如請求項1或2之營養組合物，其中 i)增黏劑係選自由刺槐豆膠、κ_角又菜膠、卜角叉菜 膠、λ-角叉菜膠、角又菜膠、明膠、低甲氧基果膠、高 甲氧基果膠、果膠、塔拉膠、瓊脂、低強度瓊脂、結冷 膠、古亞膠、三仙膠、羅望子膠、丙二醇、乙基羥乙基 纖維素、羧甲基纖維素所組成之群之丨種或複數種之增 黏劑， η)乳化劑係選自由甘油脂肪酸酯、有機酸單甘油酯、 聚甘油脂肪酸酯、丙二醇脂肪酸酯、聚甘油縮合蓖麻醇 • 酸酯、山梨糖醇酐脂肪酸酯、蔗糖脂肪酸酯、卵磷脂、 酶分解卵磷脂、琥珀酸單甘油酯、二乙醯酒石酸單甘油 醋所組成之群之1種或複數種之乳化劑。 4·如請求項1或2之營養組合物，其中 0增黏劑係角又菜膠及/或低強度瓊脂， η)乳化劑係琥珀酸單甘油酯及/或二乙醯酒石酸單甘油 160766.doc 201233337 酯。 5. 如請求項1或2之營養組合物’其中組合物之黏度為 5~3 00 mPa.s，該組合物之黏度係使用B型黏度計並於 45〜85它下、以12 rpm進行測定時所得者》 6. 如請求項1或2之營養組合物，其中將均質處理壓調整為 10〜100 MPa而進行均質化處理。 7. 如凊求項1或2之營養組合物’其係進行加熱處理，進而 於常溫以下之溫度下保存1~90天，由此組合物之黏度成 為3〇0〜3〇〇〇 mpa.s者，該經加熱處理、進而於常溫以下 之溫度下保存1〜90天後之組合物之黏度係使用b型黏度 計並於20eC下、以12 rpm進行測定時所得者。 8. —種具有黏性之營養組合物，其包含增黏劑及乳化劑， 增黏劑與乳化劑之重量比（乳化劑/增黏劑）為0.5〜30，並 具有藉由進行加熱處理、進而於常溫以下之溫度下保存 1〜90天而使黏度上升之性質。 9·如請求項1、2或8中任一項之營養組合物，其更包含吸 水J·生食物纖維，並具有藉由進行加熱處理而使黏度上升 之性質。 10.如請求項9之具有黏性之營養組合物，纟包含相對於營 養組合物為G.1〜3.〇重量％之吸水性食物纖維，並具有藉 由進行加熱處理而使黏度上升之性質。 11 _如吻求項9之營養組合物，其中吸水性食物纖維係不产 性食物纖維。 命 凊求項11之營養組合物，其中吸水性食物纖維係大豆 160766.doc 201233337 食物纖維之不溶性纖維及/或大豆麩。 .如”青求項9之營養組合物，其包含由蛋白質、脂質或糖 質所組成之群中之1種或複數種，組合物之熱量為 100〜3.00 kcal/m卜 14.種具有黏性之營養組合物之製造方法，其包括： 〇準備相對於營養組合物為0_01〜1.0重量°/。之增黏劑及 相對於營養組合物為0 02〜2 〇重量。/〇之乳化劑之各成分的 步驟； 11)用以均質化之壓處理步驟丨以及 Hi)加熱處理步驟；且 =熱處理前之組合物之黏度為5〜300 mPa.s，該加熱處理 别之組合物之黏度係使用B型黏度計並於45〜85艽下、以 12 rpm進行測定時所得者，經由加熱處理及於常溫以下 之溫度下保存1〜90天後之組合物之黏度為3〇〇〜3〇〇〇 mPa.s ’該經由加熱處理及於常溫以下之溫度下保存 1〜90天後之組合物之黏度係使用B型黏度計並於2〇它 下、以12 rpm進行測定時所得者。 15. —種具有黏性之營養組合物之製造方法，其包括： 1)準備相對於營養組合物為〇H 〇重量％之增黏劑及 相對於營養組合物為〇.〇2〜2〇重量％之乳化劑之各成分的 步驟； ii)用以均質化之壓處理步驟；以及 出)加熱處理步驟；且 加熱處理前之組合物之黏度為5〜3〇〇 mpa.s，該加熱處理 ]60766.doc 201233337 别之組。物之黏度係使用B型黏度計並於45〜851：下、以 _ pm進行測疋時所得者，用以均質化之麼處理步驟中 之句質處理麼為1〇〜1〇〇 Mpa，經由加熱處理及於常溫以 下之恤度下保存卜卯天後之組合物之黏度為 他·3 ’該經由加熱處理及於常溫以下之溫度下保存 1 90天後之組合物之黏度係使用b型黏度計並於2〇艽 下、以12 rpm進行測定時所得者。 16. 17. 18. 19. 如凊求項14或15之方法，其中於步驟〇中，進而準備相 對於營養組合物為O.U.G重量％之吸水性食物纖維。 如叫求項16之方法，其中吸水性食物纖維係不 物 纖維。 如請求項17之方法，其中吸水性食物纖維係大豆食物纖 維之不溶性纖維及/或大豆麩。 如請求項16之方法’其中所製造之組合物包含由蛋白 質、脂質或糖質所組成之群中U種或複數種，該組合 物之熱量為1.00〜3.00 kcal/ml。 入 160766.doc201233337 VII. Patent Application Range: 1. A viscous nutritional composition comprising: i) a tackifier; and ii) an emulsifier; and having the property of increasing the viscosity by heat treatment. 2. A nutritional composition as claimed in claim 其 which comprises: 1) a viscosity-increasing agent of QQ by weight relative to the nutritional composition; and H) 〇·〇2 to 2. 〇 weight relative to the nutritional composition % of an emulsifier; and has a property of increasing the viscosity by heat treatment. 3. The nutritional composition according to claim 1 or 2, wherein i) the tackifier is selected from the group consisting of locust bean gum, kappa horn and vegetable gum, carrageenan, lambda carrageenan, and vegetable gum , gelatin, low methoxy pectin, high methoxyl pectin, pectin, tara gum, agar, low strength agar, gellan gum, guar gum, sanxian gum, tamarind gum, propylene glycol, ethyl a group of hydroxyethyl cellulose, carboxymethyl cellulose, or a plurality of tackifiers, η) an emulsifier selected from the group consisting of glycerin fatty acid esters, organic acid monoglycerides, polyglycerin fatty acid esters, Propylene glycol fatty acid ester, polyglycerol condensed ricinoleate • acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, lecithin, enzymatic decomposition of lecithin, succinic acid monoglyceride, dithymidine tartrate monoglyceride One or a plurality of emulsifiers of the group. 4. The nutritional composition according to claim 1 or 2, wherein the 0 tackifier is a vegetable gum and/or a low strength agar, η) an emulsifier is a monoglyceride of succinic acid and/or a diglycerin tartrate monoglycerol 160766 .doc 201233337 Ester. 5. The nutritional composition of claim 1 or 2 wherein the viscosity of the composition is 5 to 300 mPa.s, and the viscosity of the composition is carried out using a B-type viscometer at 45 to 85 under 12 rpm. The result of the measurement is as follows: 6. The nutritional composition according to claim 1 or 2, wherein the homogenization treatment pressure is adjusted to 10 to 100 MPa to carry out homogenization treatment. 7. The nutritional composition of claim 1 or 2 is heat-treated and stored at a temperature below normal temperature for 1 to 90 days, whereby the viscosity of the composition becomes 3 〇 0 〜 3 〇〇〇 mpa. s, the viscosity of the composition which was heat-treated and further stored at a temperature lower than room temperature for 1 to 90 days was obtained by measuring at 12 rpm using a b-type viscometer at 20 eC. 8. A viscous nutritional composition comprising a tackifier and an emulsifier, wherein the weight ratio of the tackifier to the emulsifier (emulsifier/tackifier) is from 0.5 to 30, and is treated by heat treatment Further, it is stored at a temperature below normal temperature for 1 to 90 days to increase the viscosity. The nutritional composition according to any one of claims 1 to 2, which further comprises a water-absorbing J. raw food fiber and having a property of increasing the viscosity by heat treatment. 10. The viscous nutritional composition according to claim 9, wherein the mash comprises a water-absorbing dietary fiber of G.1 to 3.5% by weight relative to the nutritional composition, and has a viscosity increased by heat treatment. nature. 11 _ The nutritional composition of claim 9, wherein the water-absorbing dietary fiber is a non-productive dietary fiber. The nutrient composition of claim 11, wherein the water-absorbing dietary fiber is soybean 160766.doc 201233337 insoluble fiber of food fiber and/or soybean bran. Such as the nutritional composition of claim 9, which comprises one or more of a group consisting of protein, lipid or saccharide, the heat of the composition is 100~3.00 kcal/m b. The method for producing a nutritional composition comprising: 〇 preparing a tackifier of 0_01 to 1.0 wt% relative to the nutritional composition and a weight of 0 02 〜2 相对 relative to the nutritional composition. The steps of the components; 11) the pressure treatment step for homogenization and the Hi) heat treatment step; and the viscosity of the composition before the heat treatment is 5 to 300 mPa.s, and the viscosity of the composition for the heat treatment The viscosity of the composition obtained by heat treatment and storage at a temperature below room temperature for 1 to 90 days is 3 〇〇 3 when the measurement is carried out at 12 rpm using a B-type viscometer at 45 to 85 Torr. 〇〇〇mPa.s 'The viscosity of the composition after heat treatment and storage at a temperature below normal temperature for 1 to 90 days is obtained by using a B-type viscometer and measuring at 12 rpm under 2 Torr. 15. A method of manufacturing a viscous nutritional composition, Included: 1) a step of preparing a viscosity-increasing agent relative to the nutritional composition of 〇H 〇% by weight and a component of the emulsifier of 营养.〇2~2〇% by weight relative to the nutritional composition; ii) for homogenization The pressure treatment step; and the heat treatment step; and the viscosity of the composition before the heat treatment is 5~3〇〇mpa.s, the heat treatment is 60766.doc 201233337. The viscosity of the substance is B. The viscosity meter is obtained at 45~851: _ pm, and the result of the homogenization process is 1〇~1〇〇Mpa, heated and at room temperature. The viscosity of the composition after the preservation of the following days is the same as that of the composition of the composition after the heat treatment and storage at a temperature below room temperature for 1 90 days. The method obtained by measuring at 12 rpm. 16. 17. 18. 19. The method of claim 14 or 15, wherein in step ,, an absorbent food having an OUG weight % relative to the nutritional composition is prepared. Fiber. The method of claim 16, wherein the absorbent food The method of claim 17, wherein the water-absorbing dietary fiber is an insoluble fiber of soybean dietary fiber and/or soybean bran. The method of claim 16 wherein the composition produced comprises protein, lipid or U or a plurality of species in the group consisting of saccharides, the heat of the composition being 1.00 to 3.00 kcal/ml.
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