TWI741000B - Acidic liquid state nutrition composition - Google Patents

Acidic liquid state nutrition composition Download PDF

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TWI741000B
TWI741000B TW106126690A TW106126690A TWI741000B TW I741000 B TWI741000 B TW I741000B TW 106126690 A TW106126690 A TW 106126690A TW 106126690 A TW106126690 A TW 106126690A TW I741000 B TWI741000 B TW I741000B
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acidic liquid
nutritional composition
liquid nutritional
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protein
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佐伯吾郎
川鍋舞
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日商明治股份有限公司
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K38/00—Medicinal preparations containing peptides
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    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
    • A61K47/36—Polysaccharides; Derivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/08—Solutions

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Abstract

本發明提供一種酸性液狀營養組合物，其含有：包含90質量%以上之乳清蛋白之蛋白質、脂質、糖質、膳食纖維、及0.01～2.0質量%之果膠。本發明之酸性液狀營養組合物乳化穩定性高，即便供於長時間保管亦可抑制分離或沈澱，故而亦能夠長時間(數月時間)保存。藉由提高酸性液狀營養組合物中之蛋白質之含量，可獲得高濃度高卡路里之風味良好之酸性液狀營養組合物。The present invention provides an acidic liquid nutritional composition containing: protein, lipid, carbohydrate, dietary fiber, and 0.01-2.0% by mass of whey protein containing more than 90% by mass of pectin. The acidic liquid nutritional composition of the present invention has high emulsification stability, and can suppress separation or precipitation even if it is stored for a long time, so it can be stored for a long time (several months). By increasing the protein content in the acidic liquid nutritional composition, a high-concentration, high-calorie acidic liquid nutritional composition with good flavor can be obtained.

Description

酸性液狀營養組合物Acidic liquid nutritional composition

本發明係關於一種酸性液狀營養組合物。The present invention relates to an acidic liquid nutritional composition.

液狀營養組合物係例如對營養攝入困難之高齡者等的有效之營養攝入進行支援，通常而言稱為流質食品。其中，濃度較高且可更效率良好地進行營養攝入者被稱為濃稠流質食品。當前市場上所流通之濃稠流質食品之大多數為1～2 kcal/mL之高能量型，且為pH7附近之中性型。 專利文獻1中揭示有包含平均分子量500～10000道爾頓之酪蛋白分解物之酸性型濃稠流質食品。專利文獻2中揭示有包含膠原蛋白肽及分解度為23～35之乳肽之酸性型濃稠流質食品。 [先前技術文獻] [專利文獻] [專利文獻1]日本專利特開2010-83774號公報 [專利文獻2]日本專利特開2014-236668號公報 [專利文獻3]日本專利特開2009-84204號公報The liquid nutritional composition supports, for example, the effective nutritional intake of elderly people who have difficulty in nutritional intake, and is generally called a liquid food. Among them, those with a higher concentration and a more efficient nutritional intake are called thick liquid foods. Most of the thick liquid foods currently circulating on the market are high-energy types of 1 to 2 kcal/mL, and neutral types around pH 7. Patent Document 1 discloses an acidic thick liquid food containing a casein decomposition product with an average molecular weight of 500 to 10,000 Daltons. Patent Document 2 discloses an acidic thick liquid food containing collagen peptides and milk peptides with a decomposition degree of 23 to 35. [Prior Art Document] [Patent Document] [Patent Document 1] Japanese Patent Laid-Open No. 2010-83774 [Patent Document 2] Japanese Patent Laid-Open No. 2014-236668 [Patent Document 3] Japanese Patent Laid-Open No. 2009-84204 Bulletin

[發明所欲解決之問題] 如上所述，先前之濃稠流質食品之大多數為1～2 kcal/mL之高能量型，且多為pH7附近之中性型，故而因其濃稠性導致後味之不佳成為問題。又，於專利文獻1、及專利文獻2中所揭示之酸性型濃稠流質食品中，來自乳肽及/或膠原蛋白肽之獨特之苦味(蛋白質分解臭味)之產生、及該酸性型濃稠流質食品本身之滲透壓之上升成為問題。 為了解決所述問題，只要可提供一種含有乳肽及/或膠原蛋白肽以外之蛋白質原料例如酪蛋白等乳蛋白原料之酸性型液狀營養組合物即可。另一方面，例如已知酪蛋白中在pH4.6周邊有等電點。若將酪蛋白應用於酸性型液狀營養組合物中，則由於蛋白質之凝聚，導致液狀營養組合物發生分離或沈澱。又，為了獲得乳化穩定性，專利文獻3中揭示有關於包含單甘油有機酸酯或聚甘油脂肪酸酯之酸性型濃稠流質食品之技術。單甘油有機酸酯或聚甘油脂肪酸酯為了獲得充分之乳化穩定性而必須以0.1～2.0重量%左右之濃度含有。於該情形時，因單甘油有機酸酯或聚甘油脂肪酸酯，導致風味降低。 本發明之課題在於開發一種以高濃度含有乳肽及/或膠原蛋白肽以外之蛋白質原料例如乳蛋白原料，風味良好，且乳化穩定性較高(不易發生分離或沈澱)之酸性液狀營養組合物。 [解決問題之技術手段] 本發明者等人鑒於上述先前之問題方面而進行努力研究，結果發現含有包含90質量%以上之乳清蛋白之蛋白質、脂質、糖質、膳食纖維、及0.01～2.0質量%之果膠的酸性液狀營養組合物其風味良好，且乳化穩定性較高(不易發生分離或沈澱)，從而完成本發明。 先前，於在酸性條件下使包含酪蛋白之豐富之乳蛋白的液狀營養組合物穩定之情形時，使用高甲氧基果膠(HM果膠)。藉由HM果膠之電荷之排斥作用，防止液狀營養組合物之分離或沈澱。本發明係乳清蛋白占蛋白質之90質量%以上之酸性型液狀營養組合物。 於本發明中，儘管酪蛋白幾乎不存在，但仍可使用HM果膠提高乳化穩定性。這令人震驚。本發明之酸性型液狀營養組合物由於不使用乳肽等肽原料，故而可避免來自肽原料之風味之惡化。 本發明之酸性液狀營養組合物由於乳化穩定性較高，且即便供於長時間保管亦抑制分離或沈澱，故而亦能夠長達數月地長時間保存。又，本發明之酸性液狀營養組合物可製成高蛋白質型，從而可獲得為高濃度高卡路里、穩定且風味良好之組合物。 即，本發明係提供以下[1]～[12]者。 [1]一種酸性液狀營養組合物，其含有：包含90質量%以上之乳清蛋白之蛋白質、脂質、糖質、膳食纖維、及0.01～2.0質量%之果膠。 [2]如[1]中所記載之酸性液狀營養組合物，其中上述乳清蛋白未經水解。 [3]如[2]中所記載之酸性液狀營養組合物，其中上述乳清蛋白選自由乳清蛋白濃縮物、乳清蛋白微胞、乳清蛋白分離物所組成之群中。 [4]如[1]至[3]中任一項所記載之酸性液狀營養組合物，其中上述酸性液狀營養組合物經加熱。 [5]如[1]至[4]中任一項所記載之酸性液狀營養組合物，其中pH為3～5。 [6]如[1]至[5]中任一項所記載之酸性液狀營養組合物，其中上述果膠為酯化度70%以上之高甲氧基果膠。 [7]如[1]至[6]中任一項所記載之酸性液狀營養組合物，其中上述蛋白質之含量為0.5～20 g/100 mL。 [8]如[1]至[7]中任一項所記載之酸性液狀營養組合物，其中能量含量為1～10 kcal/mL。 [9]如[1]至[8]中任一項所記載之酸性液狀營養組合物，其中上述蛋白質中之肽含量實質上為0質量%。 [10]如[1]至[9]中任一項所記載之酸性液狀營養組合物，其中上述蛋白質中之酪蛋白含量實質上為0質量%。 [11]如[1]至[10]中任一項所記載之酸性液狀營養組合物，其含有實質上為0質量%以上且未達0.1質量%之單甘油有機酸酯或聚甘油脂肪酸酯。 [12]如[1]至[11]中任一項所記載之酸性液狀營養組合物，其中單甘油有機酸酯及聚甘油脂肪酸酯之含量實質上為0質量%。 [發明之效果] 本發明係一種酸性液狀營養組合物，其含有：包含90質量%以上之乳清蛋白之蛋白質、脂質、糖質、維生素、礦物質、膳食纖維、及0.01～2.0質量%之果膠。[Problem to be solved by the invention] As mentioned above, most of the previous thick liquid foods are high-energy type of 1-2 kcal/mL, and most of them are neutral type around pH 7, which is caused by their thickness. Poor aftertaste becomes a problem. In addition, in the acidic thick liquid foods disclosed in Patent Literature 1 and Patent Literature 2, the unique bitterness (proteolytic odor) derived from milk peptides and/or collagen peptides is produced, and the acidic dense The rise of the osmotic pressure of the thick liquid food itself becomes a problem. In order to solve the above-mentioned problems, it is only necessary to provide an acidic liquid nutritional composition containing protein materials other than milk peptides and/or collagen peptides, such as milk protein materials such as casein. On the other hand, it is known that casein has an isoelectric point around pH 4.6, for example. If casein is applied to an acidic liquid nutritional composition, the liquid nutritional composition separates or precipitates due to the aggregation of protein. In addition, in order to obtain emulsion stability, Patent Document 3 discloses a technology related to an acidic thick liquid food containing monoglyceride organic acid ester or polyglycerin fatty acid ester. In order to obtain sufficient emulsification stability, monoglycerin organic acid ester or polyglycerin fatty acid ester must be contained in a concentration of about 0.1 to 2.0% by weight. In this case, due to monoglyceride organic acid esters or polyglycerin fatty acid esters, the flavor is reduced. The subject of the present invention is to develop an acidic liquid nutritional composition that contains protein materials other than milk peptides and/or collagen peptides, such as milk protein materials, at a high concentration, with good flavor and high emulsification stability (difficult to separate or precipitate) Things. [Technical Means to Solve the Problem] The inventors of the present invention conducted diligent research in view of the above-mentioned previous problems, and found that it contains protein, lipid, carbohydrate, dietary fiber, and 0.01-2.0 that contain 90% by mass or more of whey protein. The acidic liquid nutritional composition of pectin by mass% has good flavor and high emulsification stability (separation or precipitation is not easy to occur), thereby completing the present invention. Previously, high methoxy pectin (HM pectin) was used when a liquid nutritional composition containing casein-rich milk protein was stabilized under acidic conditions. The repulsion of the charge of HM pectin prevents the separation or precipitation of the liquid nutritional composition. The present invention is an acidic liquid nutritional composition in which whey protein accounts for more than 90% by mass of protein. In the present invention, although casein is almost non-existent, HM pectin can still be used to improve emulsion stability. This is shocking. Since the acidic liquid nutritional composition of the present invention does not use peptide raw materials such as milk peptides, the deterioration of the flavor derived from the peptide raw materials can be avoided. Since the acidic liquid nutritional composition of the present invention has high emulsification stability and suppresses separation or precipitation even if it is stored for a long time, it can be stored for a long time for several months. In addition, the acidic liquid nutritional composition of the present invention can be made into a high-protein type, so that a high-concentration, high-calorie, stable and good-flavored composition can be obtained. That is, the present invention provides the following [1] to [12]. [1] An acidic liquid nutritional composition comprising: protein, lipid, carbohydrate, dietary fiber, and 0.01 to 2.0% by mass of whey protein containing 90% by mass or more of pectin. [2] The acidic liquid nutritional composition as described in [1], wherein the whey protein is not hydrolyzed. [3] The acidic liquid nutritional composition as described in [2], wherein the whey protein is selected from the group consisting of whey protein concentrates, whey protein micelles, and whey protein isolates. [4] The acidic liquid nutritional composition according to any one of [1] to [3], wherein the acidic liquid nutritional composition is heated. [5] The acidic liquid nutritional composition according to any one of [1] to [4], wherein the pH is 3 to 5. [6] The acidic liquid nutritional composition according to any one of [1] to [5], wherein the pectin is a high methoxy pectin with an esterification degree of 70% or more. [7] The acidic liquid nutritional composition according to any one of [1] to [6], wherein the content of the above-mentioned protein is 0.5-20 g/100 mL. [8] The acidic liquid nutritional composition according to any one of [1] to [7], wherein the energy content is 1-10 kcal/mL. [9] The acidic liquid nutritional composition according to any one of [1] to [8], wherein the peptide content in the protein is substantially 0% by mass. [10] The acidic liquid nutritional composition according to any one of [1] to [9], wherein the content of casein in the protein is substantially 0% by mass. [11] The acidic liquid nutritional composition as described in any one of [1] to [10], which contains substantially 0% by mass or more and less than 0.1% by mass of monoglyceride organic acid ester or polyglycerol fat Acid ester. [12] The acidic liquid nutritional composition according to any one of [1] to [11], wherein the content of monoglyceride organic acid ester and polyglycerin fatty acid ester is substantially 0% by mass. [Effects of the invention] The present invention is an acidic liquid nutritional composition containing: protein, lipid, carbohydrate, vitamins, minerals, dietary fiber, and 0.01-2.0% by mass containing more than 90% by mass of whey protein Of pectin.

以下，對本發明進行詳細說明，但本發明並不限於以下所述之各個形態。 本發明係一種酸性液狀營養組合物，其含有：包含90質量%以上之乳清蛋白之蛋白質、脂質、糖質、膳食纖維、及0.01～2.0質量%之果膠。 蛋白質只要包含乳清蛋白，則其種類、及精製度等並無限制。乳清蛋白可使用包含乳清蛋白之原料：例如乳清粉、乳清蛋白濃縮物(WPC(Whey protein concentrate，乳清濃縮蛋白)、WPI(Whey protein isolate，乳清分離蛋白))、乳清、乳清蛋白微胞、乳清蛋白濃縮物。乳清蛋白較佳為未經水解者。即，於本發明之酸性液狀營養組合物中，較佳為不含肽。本發明之酸性液狀營養組合物中亦幾乎不含酪蛋白。只要為無損本發明之效果之量，則亦可包含肽及酪蛋白等。 本發明之酸性液狀營養組合物中之乳清蛋白之含量較佳為0.5～20質量%。乳清蛋白之含量更佳為1～15質量%，進而較佳為2～12質量%，進而更佳為3～10質量%，特佳為5～10質量%。藉由將乳清蛋白之含量設為0.5質量%以上，可實現本發明之效果。又，藉由將乳清蛋白之含量設為20質量%以下，而提高乳化穩定性。即，抑制酸性液狀營養組合物之分離或沈澱。 本發明之酸性液狀營養組合物中之蛋白質整體之90質量%以上為乳清蛋白。若乳清蛋白占蛋白質整體之90質量%以上，則可實現本發明之效果。乳清蛋白之含量較佳為蛋白質整體之92質量%以上，更佳為94質量%以上，進而更佳為96質量%以上，最佳為98質量%以上。 本發明之酸性液狀營養組合物可應用於高濃度型即濃稠型之流質食品。例如，蛋白質含量較佳為0.5～20 g/100 mL。蛋白質含量更佳為1～15 g/100 mL，進而較佳為2～12 g/100 mL，進而更佳為3～10 g/100 mL，特佳為5～10 g/100 mL。又，例如酸性液狀營養組合物之能量含量較佳為1～10 kcal/mL，更佳為1～5 kcal/mL，進而較佳為1～3 kcal/mL，特佳為1～2 kcal/mL。 脂質可使用公知之脂質原料，其種類、及精製度等並無限制。脂質原料可使用市售之食用油脂等，例如動物油脂、植物油脂、魚油等。 本發明之酸性液狀營養組合物中之脂質之含量較佳為0.5～10質量%，更佳為1～8質量%，進而更佳為2～6質量%，特佳為3～5質量%。藉由將脂質之含量設為0.5質量%以上，本發明之酸性液狀營養組合物之營養價值增高。若脂質之含量為10質量%以下，則可避免本發明之酸性液狀營養組合物之風味之降低。 糖質可使用公知之糖質原料，其種類、及精製度等無限制。糖質原料可使用市售之糖質原料等，例如單糖類、二糖類等寡糖類，澱粉、糊精等。 本發明之酸性液狀營養組合物中之糖質之含量較佳為5～50質量%，更佳為10～40質量%，進而更佳為15～30質量%，特佳為15～25質量%。藉由將糖質之含量設為5質量%以上，本發明之酸性液狀營養組合物之營養價值增高。若糖質之含量為50質量%以下，則可避免本發明之酸性液狀營養組合物之風味之降低。 膳食纖維可使用公知之膳食纖維，其種類、及精製度等並無限制。膳食纖維原料可使用市售之原料等，例如難消化性糊精、葡聚糖等水溶性膳食纖維。 本發明之酸性液狀營養組合物中之膳食纖維之含量較佳為0.1～20質量%，更佳為0.2～10質量%，進而更佳為0.3～5質量%，特佳為0.4～1質量%。藉由將膳食纖維之含量設為0.1質量%以上，本發明之酸性液狀營養組合物之營養價值提高。又，藉由將膳食纖維之含量設為20質量%以下，可享受來自膳食纖維之功能性。 於本發明之酸性液狀營養組合物中，含有果膠作為穩定劑之至少一部分。果膠可使用公知之果膠原料，尤其較佳為酯化度70%以上之高甲氧基果膠(HM果膠)。又，與HM果膠同樣地有電荷之排斥作用之原料例如大豆多糖類、羧甲基纖維素、海藻酸鈉等，可作為果膠之代替品而使用。只要為無損本發明之效果之量，則亦可包含單甘油有機酸酯或聚甘油脂肪酸酯等。 本發明之酸性液狀營養組合物中之果膠之含量可設為0.01～20質量%。果膠之含量較佳為0.02～10質量%，更佳為0.03～5質量%，最佳為0.01～2.0質量%。果膠之含量亦可設為0.05～1質量%。藉由將果膠之含量設為0.01質量%以上，可實現本發明之效果。又，藉由將果膠之含量設為2.0質量%以下，本發明之酸性液狀營養組合物成為容易飲用之形態。 本發明之酸性液狀營養組合物若為已加熱處理者，就保存或流通之觀點而言較佳。加熱處理可於與公知之可常溫流通之流質食品或營養食品相同的條件下進行。加熱處理例如可設為在110～150℃且1～60秒鐘下之UHT(Ultra High Temperature，超高溫)殺菌。加熱條件較佳為120～150℃且1～30秒鐘，更佳為120～145℃且1～30秒鐘。 本發明之酸性液狀營養組合物由於為酸性，故而風味清爽而容易攝入。本發明之酸性液狀營養組合物之pH較佳為3～5，更佳為3.5～4.5，最佳為3.8～4.2。 於本發明之酸性液狀營養組合物中，可任意添加維生素、礦物質等公知之食品原料或食品添加物。 作為本發明之酸性液狀營養組合物之形態，可列舉「流質食品」。「流質食品」為應用於經口、經管地投予之食品組合物，主要是對胃腸系疾病之患者或高齡者等有效地補充營養。「流質食品」尤其多用於住院患者中之術前、術後之營養管理。此種流質食品必須為高濃度、且高卡路里。進而，「流質食品」較佳為消化吸收亦良好，且平衡性良好地調配蛋白質、脂質、糖質之3大營養元素與維生素類、礦物質類。 再者，本發明之酸性液狀營養組合物較佳為具有作為流質食品之普通黏度(3～500 mPa・s(20℃))。本發明之酸性液狀營養組合物之黏度更佳為5～100 mPa・s(20℃)，進而較佳為7～75 mPa・s(20℃)，特佳為20～50 mPa・s(20℃)。 [實施例] 以下，列舉實施例對本發明進行進一步詳細說明，但本發明並不受其限定。再者，於實施例中，「%」標識除特殊說明之情形外，表示質量%。 [試驗例] 向1600 mL之溫水(60℃)中添加未經水解處理之乳清蛋白濃縮物226.5 g、粉末糊精(松谷化學公司之TK-16)726 g、植物性油脂121.5 g、難消化性糊精(松谷化學公司之Pine fiber C)27 g、礦物質混合物(含檸檬酸)62.2 g、維生素混合物2.3 g、香料0.3 g。以相同之組成製備6種。分別以成為特定之濃度之方式加入作為穩定劑之HM果膠(CP Kelco公司之YM115-LJ，酯化度72%)，從而獲得組合物原料。 利用TK均質攪拌機(TK homomixer)(特殊機化工業股份有限公司製造)將各組合物原料預乳化後，添加水將總量製備成3000 mL。該等6種預乳化物中之各成分之組成如表1所示。HM果膠之濃度設為0%(試驗例1)、0.5%(試驗例2)、0.6%(試驗例3)、0.8%(試驗例4)、1.0%(試驗例5)、1.2%(試驗例6)。 [表1]

Figure 106126690-A0304-0001
對於試驗例1～6之預乳化物，利用高壓均質機(GEA Process Engineering股份有限公司製造)實施2階段均質化處理。2階段均質化處理中之每單位面積之質量設為第一階段50 kg/cm2 、第二階段200 kg/cm2 。進行該2階段均質化處理共計2次，經過125℃且5秒鐘之加熱殺菌，從而獲得試驗例1～6之酸性液狀營養組合物。 試驗例1～6之酸性液狀營養組合物之pH為4.0。試驗例1～6之酸性液狀營養組合物其能量含量為1.6 kcal/mL，蛋白質濃度為6 g/100 mL。試驗例1～6之酸性液狀營養組合物其蛋白質之100質量%為乳清蛋白。肽及酪蛋白未包含於試驗例1～6之酸性液狀營養組合物中。而且，試驗例1～6之酸性液狀營養組合物由於含有HM果膠作為穩定劑，故而風味良好。 將試驗例1～6之酸性液狀營養組合物於40℃下保存2週時間。其結果為，於作為穩定劑之HM果膠之添加量為0%之試驗例1中，發生分離、離水。相對於此，於含有0.5～1.2%之HM果膠之試驗例2～6中，未發生分離、離水。 [表2]
Figure 106126690-A0304-0002
Figure 106126690-A0304-0003
 [實施例1] 向26000 mL之溫水(60℃)中添加乳清蛋白濃縮物4500 g、HM果膠90 g、液體糊精16200 g、蔗糖600 g、植物性油脂2340 g、難消化性糊精940 g、礦物質混合物1850 g、維生素混合物53 g、香料415 g，並利用均質攪拌機進行預乳化。向所獲得之預乳化物中添加水，將總量製備成60000 mL。 對於預乳化物，實施2次利用高壓均質機之2階段均質化處理。第1次處理中之每單位面積之質量設為第一階段50 kg/cm2 、第二階段300 kg/cm2 。第2次處理中之每單位面積之質量設為第一階段50 kg/cm2 、第二階段200 kg/cm2 。進而，進行125℃且5秒鐘之加熱殺菌，從而獲得實施例1之酸性液狀營養組合物。 實施例1之酸性液狀營養組合物之pH為4.0。實施例1之酸性液狀營養組合物其能量含量為1.6 kcal/mL，蛋白質濃度為6 g/100 mL(其中，蛋白質中之乳清蛋白之比率為100%)，黏度為25 mPa・s(20℃)。 實施例1之酸性液狀營養組合物其過喉感良好，為良好之風味。將該酸性液狀營養組合物於25℃下保存，於8個月後開封。於開封之酸性液狀營養組合物中，未發生分離或沈澱。 [產業上之可利用性] 本發明可提供一種風味良好、物性穩定，乳化穩定性較高(不易發生分離或沈澱)，且可長期保存之酸性液狀營養組合物。Hereinafter, the present invention will be described in detail, but the present invention is not limited to the various forms described below. The present invention is an acidic liquid nutritional composition containing: protein, lipid, carbohydrate, dietary fiber, and 0.01-2.0% by mass of whey protein containing more than 90% by mass of pectin. As long as the protein contains whey protein, there are no restrictions on its type, essence, etc. Whey protein can use raw materials containing whey protein: such as whey powder, whey protein concentrate (WPC (Whey protein concentrate), WPI (Whey protein isolate, whey protein isolate)), whey , Whey protein micelles, whey protein concentrate. The whey protein is preferably one that has not been hydrolyzed. That is, it is preferable that the acidic liquid nutritional composition of the present invention does not contain peptides. The acidic liquid nutritional composition of the present invention also contains almost no casein. As long as it is an amount that does not impair the effect of the present invention, peptides, casein, etc. may also be included. The content of whey protein in the acidic liquid nutritional composition of the present invention is preferably 0.5-20% by mass. The content of whey protein is more preferably 1-15% by mass, still more preferably 2-12% by mass, still more preferably 3-10% by mass, particularly preferably 5-10% by mass. By setting the content of whey protein to 0.5% by mass or more, the effects of the present invention can be achieved. In addition, by setting the content of whey protein to 20% by mass or less, emulsion stability is improved. That is, the separation or precipitation of the acidic liquid nutritional composition is suppressed. More than 90% by mass of the entire protein in the acidic liquid nutritional composition of the present invention is whey protein. If whey protein accounts for more than 90% by mass of the entire protein, the effects of the present invention can be achieved. The content of whey protein is preferably 92% by mass or more of the entire protein, more preferably 94% by mass or more, still more preferably 96% by mass or more, and most preferably 98% by mass or more. The acidic liquid nutritional composition of the present invention can be applied to a high-concentration type, that is, a thick type liquid food. For example, the protein content is preferably 0.5-20 g/100 mL. The protein content is more preferably 1-15 g/100 mL, still more preferably 2-12 g/100 mL, still more preferably 3-10 g/100 mL, particularly preferably 5-10 g/100 mL. In addition, for example, the energy content of the acidic liquid nutritional composition is preferably 1-10 kcal/mL, more preferably 1-5 kcal/mL, still more preferably 1-3 kcal/mL, particularly preferably 1-2 kcal /mL. As the lipid, a known lipid material can be used, and there is no restriction on the type, the essence, and the like. As the lipid material, commercially available edible fats and oils can be used, such as animal fats, vegetable fats, and fish oils. The lipid content in the acidic liquid nutritional composition of the present invention is preferably 0.5-10% by mass, more preferably 1-8% by mass, still more preferably 2-6% by mass, particularly preferably 3-5% by mass . By setting the lipid content to 0.5% by mass or more, the nutritional value of the acidic liquid nutritional composition of the present invention is increased. If the lipid content is 10% by mass or less, the decrease in the flavor of the acidic liquid nutritional composition of the present invention can be avoided. As the sugar, known sugar raw materials can be used, and there are no restrictions on the type, refinement, and the like. As the carbohydrate raw material, commercially available carbohydrate raw materials can be used, such as oligosaccharides such as monosaccharides and disaccharides, starch, dextrin, and the like. The content of carbohydrates in the acidic liquid nutritional composition of the present invention is preferably 5-50% by mass, more preferably 10-40% by mass, still more preferably 15-30% by mass, particularly preferably 15-25% by mass %. By setting the sugar content to 5 mass% or more, the nutritional value of the acidic liquid nutritional composition of the present invention is increased. If the sugar content is 50% by mass or less, the decrease in the flavor of the acidic liquid nutritional composition of the present invention can be avoided. The dietary fiber can be a well-known dietary fiber, and there are no restrictions on its type and refined system. The dietary fiber raw materials can use commercially available raw materials, such as indigestible dextrin, dextran and other water-soluble dietary fibers. The content of dietary fiber in the acidic liquid nutritional composition of the present invention is preferably 0.1-20 mass%, more preferably 0.2-10 mass%, still more preferably 0.3-5 mass%, particularly preferably 0.4-1 mass% %. By setting the content of dietary fiber to 0.1% by mass or more, the nutritional value of the acidic liquid nutritional composition of the present invention is improved. In addition, by setting the content of dietary fiber to 20% by mass or less, the functionality derived from dietary fiber can be enjoyed. The acidic liquid nutritional composition of the present invention contains pectin as at least a part of the stabilizer. Pectin can use well-known pectin raw materials, particularly preferably high methoxy pectin (HM pectin) with a degree of esterification of more than 70%. In addition, raw materials that have a charge-repelling effect like HM pectin, such as soybean polysaccharides, carboxymethyl cellulose, sodium alginate, etc., can be used as substitutes for pectin. As long as it is an amount that does not impair the effect of the present invention, monoglycerin organic acid esters, polyglycerin fatty acid esters, and the like may also be included. The content of pectin in the acidic liquid nutritional composition of the present invention can be set to 0.01-20% by mass. The content of pectin is preferably 0.02 to 10% by mass, more preferably 0.03 to 5% by mass, and most preferably 0.01 to 2.0% by mass. The content of pectin can also be set to 0.05 to 1% by mass. By setting the content of pectin to 0.01% by mass or more, the effect of the present invention can be achieved. Moreover, by setting the content of pectin to 2.0% by mass or less, the acidic liquid nutritional composition of the present invention becomes an easy-to-drink form. If the acidic liquid nutritional composition of the present invention has been heat-treated, it is preferable from the viewpoint of preservation or distribution. The heat treatment can be carried out under the same conditions as those of known liquid foods or nutritious foods that can be circulated at room temperature. The heat treatment can be, for example, UHT (Ultra High Temperature) sterilization at 110 to 150°C for 1 to 60 seconds. The heating conditions are preferably 120 to 150°C for 1 to 30 seconds, more preferably 120 to 145°C for 1 to 30 seconds. Since the acidic liquid nutritional composition of the present invention is acidic, it has a refreshing flavor and is easy to ingest. The pH of the acidic liquid nutritional composition of the present invention is preferably 3 to 5, more preferably 3.5 to 4.5, and most preferably 3.8 to 4.2. In the acidic liquid nutritional composition of the present invention, well-known food raw materials or food additives such as vitamins and minerals can be added arbitrarily. Examples of the form of the acidic liquid nutritional composition of the present invention include "liquid food". "Liquid food" is a food composition that is used for oral and administering administration, and is mainly used to effectively supplement nutrition for patients with gastrointestinal diseases or the elderly. "Liquid food" is especially used for preoperative and postoperative nutritional management in hospitalized patients. Such liquid foods must be high-concentration and high-calorie. Furthermore, the "liquid food" preferably has good digestion and absorption, and a well-balanced blend of the three major nutrients of protein, lipid, and carbohydrate, vitamins, and minerals. Furthermore, the acidic liquid nutritional composition of the present invention preferably has an ordinary viscosity (3 to 500 mPa·s (20°C)) as a liquid food. The viscosity of the acidic liquid nutritional composition of the present invention is more preferably 5-100 mPa·s (20°C), still more preferably 7-75 mPa·s (20°C), particularly preferably 20-50 mPa·s( 20°C). [Examples] Hereinafter, the present invention will be described in further detail with examples, but the present invention is not limited thereto. Furthermore, in the embodiment, the "%" mark indicates mass% unless otherwise specified. [Test Example] To 1600 mL of warm water (60°C), 226.5 g of unhydrolyzed whey protein concentrate, 726 g of powdered dextrin (TK-16 of Matsutani Chemical Co., Ltd.), 121.5 g of vegetable oils and fats were added. Indigestible dextrin (Pine fiber C of Matsutani Chemical Company) 27 g, mineral mixture (including citric acid) 62.2 g, vitamin mixture 2.3 g, and fragrance 0.3 g. Six kinds were prepared with the same composition. The HM pectin (YM115-LJ of CP Kelco, 72% esterification degree) as a stabilizer was added in a specific concentration to obtain the raw material of the composition. After pre-emulsifying the raw materials of each composition with a TK homomixer (manufactured by Special Chemical Industry Co., Ltd.), water was added to prepare the total amount to 3000 mL. The composition of each component in these 6 kinds of pre-emulsions is shown in Table 1. The concentration of HM pectin is set to 0% (Test Example 1), 0.5% (Test Example 2), 0.6% (Test Example 3), 0.8% (Test Example 4), 1.0% (Test Example 5), 1.2% ( Test Example 6). [Table 1]
Figure 106126690-A0304-0001
 The pre-emulsified products of Test Examples 1 to 6 were subjected to a two-stage homogenization treatment using a high-pressure homogenizer (manufactured by GEA Process Engineering Co., Ltd.). The mass per unit area in the 2-stage homogenization treatment is set to 50 kg/cm 2 in the first stage and 200 kg/cm 2 in the second stage. This two-stage homogenization treatment was performed twice in total, and heat sterilized at 125°C for 5 seconds to obtain the acidic liquid nutritional compositions of Test Examples 1 to 6. The pH of the acidic liquid nutritional composition of Test Examples 1 to 6 was 4.0. The acidic liquid nutritional composition of Test Examples 1 to 6 has an energy content of 1.6 kcal/mL and a protein concentration of 6 g/100 mL. In the acidic liquid nutritional compositions of Test Examples 1 to 6, 100% by mass of the protein is whey protein. Peptides and casein were not included in the acidic liquid nutritional compositions of Test Examples 1-6. Furthermore, since the acidic liquid nutritional compositions of Test Examples 1 to 6 contained HM pectin as a stabilizer, they had good flavors. The acidic liquid nutritional compositions of Test Examples 1 to 6 were stored at 40°C for 2 weeks. As a result, in Test Example 1 where the addition amount of HM pectin as a stabilizer was 0%, separation and water separation occurred. In contrast, in Test Examples 2 to 6 containing 0.5 to 1.2% of HM pectin, separation and water separation did not occur. [Table 2]
Figure 106126690-A0304-0002
Figure 106126690-A0304-0003
 [Example 1] To 26000 mL of warm water (60°C) was added 4500 g of whey protein concentrate, 90 g of HM pectin, 16200 g of liquid dextrin, 600 g of sucrose, 2340 g of vegetable oils, indigestible 940 g of dextrin, 1850 g of mineral mixture, 53 g of vitamin mixture, 415 g of fragrance, and pre-emulsification using a homomixer. Water was added to the obtained pre-emulsion to prepare the total amount to 60,000 mL. For the pre-emulsion, a two-stage homogenization treatment with a high-pressure homogenizer was performed twice. The mass per unit area in the first treatment is set to 50 kg/cm 2 in the first stage and 300 kg/cm 2 in the second stage. The mass per unit area in the second treatment is set to 50 kg/cm 2 in the first stage and 200 kg/cm 2 in the second stage. Furthermore, it heat-sterilized at 125 degreeC for 5 second, and the acidic liquid nutrition composition of Example 1 was obtained. The pH of the acidic liquid nutritional composition of Example 1 was 4.0. The acidic liquid nutritional composition of Example 1 has an energy content of 1.6 kcal/mL, a protein concentration of 6 g/100 mL (wherein, the ratio of whey protein in protein is 100%), and a viscosity of 25 mPa·s ( 20°C). The acidic liquid nutritional composition of Example 1 has a good throat feeling and a good flavor. The acidic liquid nutritional composition was stored at 25°C and opened after 8 months. In the acidic liquid nutritional composition in Kaifeng, no separation or precipitation occurred. [Industrial Applicability] The present invention can provide an acidic liquid nutritional composition with good flavor, stable physical properties, high emulsification stability (not easy to separate or precipitate), and long-term storage.

Claims (10)

一種酸性液狀營養組合物，其含有：包含90質量%以上之乳清蛋白之蛋白質、脂質、糖質、膳食纖維、及0.01~2.0質量%之果膠，且於20℃之黏度為5~100mPa‧s。 An acidic liquid nutritional composition containing: protein, lipid, carbohydrate, dietary fiber, and 0.01~2.0% by mass of whey protein containing more than 90% by mass of pectin, and the viscosity at 20°C is 5~ 100mPa‧s. 如請求項1之酸性液狀營養組合物，其中上述乳清蛋白未經水解。 The acidic liquid nutritional composition of claim 1, wherein the above-mentioned whey protein is not hydrolyzed. 如請求項2之酸性液狀營養組合物，其中上述乳清蛋白選自由乳清蛋白濃縮物、乳清蛋白微胞、及乳清蛋白分離物所組成之群中。 The acidic liquid nutritional composition according to claim 2, wherein the whey protein is selected from the group consisting of whey protein concentrate, whey protein micelles, and whey protein isolates. 如請求項1至3中任一項之酸性液狀營養組合物，其中上述酸性液狀營養組合物經加熱。 The acidic liquid nutritional composition according to any one of claims 1 to 3, wherein the acidic liquid nutritional composition is heated. 如請求項1之酸性液狀營養組合物，其中pH為3~5。 The acidic liquid nutritional composition of claim 1, wherein the pH is 3 to 5. 如請求項1之酸性液狀營養組合物，其中上述果膠為酯化度70%以上之高甲氧基果膠。 According to the acidic liquid nutritional composition of claim 1, wherein the pectin is high methoxy pectin with an esterification degree of more than 70%. 如請求項1之酸性液狀營養組合物，其中上述蛋白質之含量為0.5~20g/100mL。 The acidic liquid nutritional composition of claim 1, wherein the content of the above-mentioned protein is 0.5-20g/100mL. 如請求項1之酸性液狀營養組合物，其中能量含量為1~10 kcal/mL。 The acidic liquid nutritional composition of claim 1, wherein the energy content is 1-10 kcal/mL. 如請求項1之酸性液狀營養組合物，其中上述蛋白質中之肽含量實質上為0質量%。 The acidic liquid nutritional composition of claim 1, wherein the peptide content in the protein is substantially 0% by mass. 如請求項1之酸性液狀營養組合物，其中上述蛋白質中之酪蛋白含量實質上為0質量%。 The acidic liquid nutritional composition of claim 1, wherein the content of casein in the protein is substantially 0% by mass.
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