WO2012157574A1 - Viscous nutritional composition - Google Patents

Viscous nutritional composition Download PDF

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Publication number
WO2012157574A1
WO2012157574A1 PCT/JP2012/062189 JP2012062189W WO2012157574A1 WO 2012157574 A1 WO2012157574 A1 WO 2012157574A1 JP 2012062189 W JP2012062189 W JP 2012062189W WO 2012157574 A1 WO2012157574 A1 WO 2012157574A1
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Prior art keywords
viscosity
composition
nutritional composition
dietary fiber
heat treatment
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PCT/JP2012/062189
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French (fr)
Japanese (ja)
Inventor
義雄 外山
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株式会社明治
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Application filed by 株式会社明治 filed Critical 株式会社明治
Priority to SG2013083860A priority Critical patent/SG194925A1/en
Priority to CN201280023361.7A priority patent/CN103533852B/en
Priority to JP2013515130A priority patent/JP6084159B2/en
Publication of WO2012157574A1 publication Critical patent/WO2012157574A1/en

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    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K45/00—Medicinal preparations containing active ingredients not provided for in groups A61K31/00 - A61K41/00
    • A61K45/06—Mixtures of active ingredients without chemical characterisation, e.g. antiphlogistics and cardiaca
    • 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
    • A23L29/20—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
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K33/00—Medicinal preparations containing inorganic active ingredients
    • A61K33/18—Iodine; Compounds thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a viscous nutritional composition. More particularly, the present invention relates to a nutritional composition having a physiologically favorable viscosity and having a viscosity that can be used in the production of a liquid food.
  • Low-viscosity liquid liquid foods are known to cause gastroesophageal reflux in the gastrostomy tube administration method, which is administered directly to the stomach.
  • the liquid viscosity of 4000 to 20,000 mPa ⁇ s (12 rpm) A method of administering a semi-solid liquid food in a short time is often performed. As such administration methods have been attempted, the number of cases in which symptoms are actually improved has increased, and the idea that it is physiologically undesirable to administer liquid directly to the stomach has also been recognized.
  • liquid diet that is more physiologically preferable than a liquid diet that can be used in the natural drop administration that is a mature technique and has a very low viscosity has come to be demanded.
  • JP 2010-065013 is characterized by containing kappa carrageenan in which a part of the molecule is replaced with iota carrageenan.
  • a semi-solidifying agent for enteral nutrients used for gastrostomy patients is described.
  • the definition of “semi-solid” is as follows: “In this specification, semi-solid is a gel-like state in a stationary state, but it changes into a uniform paste state when deformed or applied. There is a description.
  • the semi-solid enteral nutrient described in this document is filled with 25 ml of a semi-solid enteral nutrient in a 50 ml syringe with an inner diameter of 30 mm, connected to a tube with an inner diameter of 4 mm and a length of 300 mm, and 5 mm / It is described that the stress when the tube is pushed into the tube at a speed of 2 seconds is 20000 N / m 2 or less.
  • Patent Document 1 has a reference to dietary fiber, but there is no specific description of what dietary fiber it is. Moreover, the manufacture of the nutrient described in Patent Document 1 does not involve a heat sterilization process. In paragraph [0008] of the same document, there is a description that the nutrient solution of the prior art involves a dangerous work of heating, and heating is described as undesirable.
  • Patent Document 2 JP 2007-295877 (Patent Document 2) describes a milk protein-containing gel-like nutritional composition containing a gelling agent and a polyvalent metal salt and heat-sterilized.
  • Patent Document 2 exemplifies sodium carboxymethyl cellulose as a gelling agent in paragraph [0009].
  • paragraph [0022] states that apple 4 times concentrated fruit juice was added and heated at 80 ° C. This invention is intended to make the gel strength of the nutrients constant (see claim 4 of Patent Document 2).
  • Patent Document 3 JP 2004-261063 (Patent Document 3) describes a milk component-containing gel food emulsifier containing a glycerol organic acid ester such as glycerol citrate fatty acid ester.
  • this document includes a milk component-containing gel food such as milk pudding, which includes a step of adding an emulsifier before the heat sterilization step, performing heat sterilization, and then solidifying the milk component-containing gel food by slow cooling. The manufacturing method is described. None of these Patent Documents 2 and 3 describes or suggests the synergistic effect of the thickener and the emulsifier. Also, there is no description or suggestion about water-absorbing dietary fiber.
  • Patent Document 4 JP-A-2007-289164 (Patent Document 4), as a liquid food manufacturing method, manufactures a preparation liquid having a predetermined viscosity in which a thickener is uniformly dispersed, heated and sterilized by retort, and has a predetermined viscosity. A method for producing a liquid food is described.
  • tamarind gum is mainly used as a thickener.
  • Patent Document 4 neither describes nor suggests the synergistic effect of the thickener and the emulsifier.
  • dietary fiber is used as a raw material, but there is no specific description of what this is. In the same document, there is no description or suggestion of water-absorbing dietary fiber.
  • An object of the present invention is to provide a nutritional composition having a property that the viscosity before heat treatment is low and the viscosity after heat treatment is remarkably high.
  • the present inventors Based on the new knowledge that the viscosity of the composition after the heat treatment was significantly increased by using the water-absorbing dietary fiber, the present inventors have significantly increased the viscosity of the composition after the heat treatment.
  • the present invention as a composition was completed. Furthermore, since the composition reduces free water due to the water-absorbing action of the dietary fiber, it is possible to reduce the amount of a thickener and the like necessary for imparting a certain viscosity. It is also possible to adjust the viscosity of the composition after the heat treatment by adjusting the homogenous treatment pressure.
  • the inventors of the present invention have significantly increased the viscosity of the composition after the heat treatment while suppressing the viscosity of the composition before the heat treatment to a low viscosity by using starch that has not been pre-gelatinized. Based on the new knowledge, the present invention as a nutritional composition has been completed.
  • the present invention is as follows.
  • a viscous nutritional composition comprising water-absorbing dietary fiber and having a property of increasing viscosity by heat treatment.
  • composition according to any one of [1] to [5], comprising one or more of the group consisting of proteins, lipids, or carbohydrates, wherein the composition has a specific gravity of 1.06 to 1.5.
  • Nutritional composition comprising one or more of the group consisting of proteins, lipids, or carbohydrates, wherein the composition has a specific gravity of 1.06 to 1.5.
  • the viscosity of the composition is 5 to 300 mPa ⁇ s, and the viscosity of the composition is measured using a B-type viscometer at 45 to 85 ° C. and 12 rpm.
  • the nutritional composition according to any one of to [7].
  • the viscosity of the composition becomes 300 to 6700 mPa ⁇ s by heat treatment and further storage at a temperature of room temperature or lower for 1 to 90 days.
  • the viscosity of the composition after heat treatment and storage at a temperature below room temperature for 1 to 90 days is 300 to 6700 mPa ⁇ s, and the heat treatment and storage at a temperature below room temperature for 1 to 90 days
  • the viscosity of the latter composition is a method for producing a viscous nutritional composition, which is measured using a B-type viscometer at 20 ° C. and 12 rpm.
  • the homogenization pressure in the pressure treatment step for homogenization is 10 to 100 MPa, and the viscosity of the composition after heat treatment and storage for 1 to 90 days at a temperature below room temperature is 300 to 6700 mPa ⁇
  • the viscosity of the composition after the heat treatment and storage for 1 to 90 days at a temperature below room temperature is that measured when measured at 20 ° C. and 12 rpm using a B-type viscometer.
  • a viscous nutritional composition comprising starch that has not been pre-gelatinized and having a property of increasing viscosity by heat treatment.
  • the viscosity according to [13], comprising 0.1 to 3.0% by weight of starch that has not been pre-gelatinized with respect to the nutritional composition, and has a property of increasing viscosity by heat treatment A nutritional composition.
  • composition according to any one of [13] to [14], wherein the composition contains one or more of the group consisting of proteins, lipids, or carbohydrates, and the composition has a specific gravity of 1.06 to 1.5.
  • Nutritional composition is any one of [13] to [14], wherein the composition contains one or more of the group consisting of proteins, lipids, or carbohydrates, and the composition has a specific gravity of 1.06 to 1.5.
  • the viscosity of the composition is 5 to 300 mPa ⁇ s, and the viscosity of the composition is measured using a B-type viscometer at 45 to 85 ° C. and 12 rpm.
  • the nutritional composition according to any one of to [16].
  • composition is heat-treated and further stored at a temperature of room temperature or lower for 1 to 90 days, so that the viscosity of the composition becomes 300 to 6700 mPa ⁇ s.
  • the nutritional composition according to any one of [13] to [18], wherein the viscosity of the composition after storage for 90 days is measured using a B-type viscometer at 20 ° C. and 12 rpm. .
  • the viscosity of the composition before heat treatment is 5 to 300 mPa ⁇ s, and the viscosity of the composition before heat treatment is measured at 45 to 85 ° C. and 12 rpm using a B-type viscometer.
  • the viscosity of the composition after heat treatment and storage at a temperature below room temperature for 1 to 90 days is 300 to 6700 mPa ⁇ s, and the heat treatment and storage at a temperature below room temperature for 1 to 90 days
  • the viscosity of the latter composition is a method for producing a viscous nutritional composition, which is measured using a B-type viscometer at 20 ° C. and 12 rpm.
  • the viscosity of the composition before heat treatment is 5 to 300 mPa ⁇ s, and the viscosity of the composition before heat treatment is measured at 45 to 85 ° C. and 12 rpm using a B-type viscometer.
  • the homogenization pressure in the pressure treatment step for homogenization is 10 to 100 MPa, and the viscosity of the composition after heat treatment and storage for 1 to 90 days at a temperature below room temperature is 300 to 6700 mPa ⁇
  • the viscosity of the composition after the heat treatment and storage for 1 to 90 days at a temperature below room temperature is that measured when measured at 20 ° C. and 12 rpm using a B-type viscometer.
  • the nutritional composition of the present invention is a nutritional composition that is easy to manufacture and easy to administer by tube.
  • the nutrition composition of this invention can suppress the viscosity before heat-processing low compared with the composition which mainly increased the viscosity with the thickener, Therefore Manufacture becomes easy. Furthermore, when the water-absorbing dietary fiber is used, the nutritional composition of the present invention reduces free water due to the water-absorbing action of the water-absorbing dietary fiber, so that a thickener necessary for imparting a certain viscosity is used. It is possible to keep the content low compared to the conventional one. In addition, when a starch that has not been pre-gelatinized is used, the nutritional composition of the present invention can obtain an appropriate viscosity without adding a thickening agent.
  • the nutritional composition of the present invention can have sufficient viscosity depending on the composition of starch or water-absorbing dietary fiber that has not been pre-gelatinized, and has a flexible outlet having an outlet used for oral administration. It can also be used for sex containers (so-called cheapack etc.).
  • the nutritional composition of the present invention contains the nutritional composition without excessively increasing the viscosity of the composition before heat treatment in connection with the fact that the amount of thickener used can be kept low. The amount of heat can be made higher than the conventional one.
  • the composition containing a fixed amount of water-absorbing dietary fiber and emulsifier shows the change in viscosity after retort sterilization of the composition when the amount of thickener added is changed.
  • Fig. 4 shows the change in viscosity after retort sterilization of the composition when the homogenous processing pressure is changed in the presence of a certain amount of water-absorbing dietary fiber, thickener and emulsifier.
  • the composition containing a fixed amount of emulsifiers shows the change in viscosity before and after retort sterilization of the composition when the amount of water-absorbing dietary fiber added is changed.
  • the nutritional composition of the present invention is based on a new finding that a composition having a high viscosity can be obtained after heat treatment by using water-absorbing dietary fiber and / or starch that has not been pre-gelatinized.
  • the dietary fiber refers to a substance in food that is not hydrolyzed by human digestive enzymes, and is classified into water-soluble dietary fiber and insoluble dietary fiber based on its affinity for water. Its origins include cell wall structural substances (cellulose, hemicellulose, insoluble pectin, lignin, chitin, etc.), non-constituent substances (water-soluble pectin, plant gum, adhesive, seaweed polysaccharides, chemically modified polysaccharides, etc.) Known (edited by Satoshi Inami et al., Dietary fiber, published by Daiichi Shuppan, 1982).
  • the water-absorbing dietary fiber that can be used in the present invention refers to a dietary fiber having water-absorbing properties, and preferably has a property of increasing water-absorbing properties by heat treatment.
  • water-absorbing dietary fiber is used in the nutritional composition of the present invention, free water in the composition decreases due to its water-absorbing action, so that the concentration of thickeners and the like in the solution portion in the composition is relatively increased. Become. As a result, the viscosity derived from the thickener or the like is increased.
  • the viscosity is further increased by heat treatment.
  • the water-absorbing property can be increased by heat treatment, such as starch, thickening polysaccharide, fibrous cellulose, crystalline cellulose, etc. that have not been pre-gelatinized. Other substances that increase may be used in combination.
  • the heat treatment includes heat treatment at 70 ° C. or higher ⁇ several minutes or 80 ° C. or higher ⁇ several minutes or more in addition to heat sterilization described later.
  • the water-absorbing dietary fiber of the present invention may be subjected to a heat treatment together with protein, lipid, sugar or the like.
  • the protein, lipid, or carbohydrate may be added to the heat-sterilized protein, lipid, carbohydrate, or the like that is separately heat-treated.
  • Insoluble dietary fiber can be preferably used as the water-absorbing dietary fiber of the present invention.
  • the insoluble dietary fiber include cellulose, hemicellulose (xylan, mannan, galactan, glucan, glucomannan, xyloglucan, etc.), holocellulose, matrix polysaccharide, plant (vegetables (lettuce, celery, onion, burdock, radish, green peas) , Kanpyo, tomatoes, etc.), fruits (apples, bananas, etc.), cereals (barley, wheat, oats, corn, amaranth, etc.), potatoes (sweet potatoes, potatoes, konjac potatoes), beans (peas, soybeans, soybeans, Red beans, chickpeas, kidney beans, quail beans, mung beans, etc.), mushrooms (kikurage, shiitake, etc.), chestnuts, almonds, peanuts, sesame etc.
  • insoluble fibers of dietary fibers derived from microorganisms, etc. and insoluble fibers derived from natural products Modified, partially decomposed or refined, chemically synthesized insoluble fiber, soy bran, wheat bran, barley bran, corn bran, oat bran, rye bran, pearl bran, rice bran, millet, millet, millet Cereal bran such as sorghum, cereal bran, legume bran, sesame bran, okara, etc.
  • Suitable examples include insoluble fiber of soybean dietary fiber, soybean bran, etc. I can do things.
  • the insoluble dietary fiber those from which hydrophobic components such as lignin have been removed, those having a large number of side chains, and those that are amorphous can be suitably used.
  • the water-absorbing dietary fiber can be used alone or in combination, and a food containing a large amount of the water-absorbing dietary fiber or an additive containing a large amount of the water-absorbing dietary fiber may be used. Moreover, in this invention, you may use a part of other dietary fiber together with the said water absorbing dietary fiber.
  • at least insoluble fiber of soybean dietary fiber and / or soybean bran may be included in the water-absorbent dietary fiber used in the composition of the present invention.
  • the insoluble fiber of the soy dietary fiber used in the examples of the present invention can be obtained, for example, by drying the insoluble matter produced when the soybean is defatted and further extracted with water. It can also be obtained by drying okara.
  • the total amount of fiber, the amount of water-soluble dietary fiber, and the amount of insoluble dietary fiber are 17.1 g / 100 edible portion, 1.8 g / 100 edible portion, and 15.3 g / 100 edible portion, respectively.
  • the total amount of dietary fiber, water-soluble dietary fiber, and insoluble dietary fiber contained in okara are 9.7g / 100 edible part, 0.3g / 100 edible part, and 9.4g / 100 posible respectively.
  • the total amount of dietary fiber, amount of water-soluble dietary fiber, and amount of insoluble dietary fiber contained in okara are 11.5g / 100 edible part, 0.4g / 100 edible part, 11.1g, respectively. / 100 edible part.
  • the water-absorbing dietary fiber of the present invention does not contain water-soluble dietary fiber such as soybean thickening polysaccharide and indigestible dextrin.
  • water-soluble dietary fiber such as soybean thickening polysaccharide and indigestible dextrin.
  • a part of the water-soluble dietary fiber may be used together.
  • “Fusuma” refers to the remainder of the cereal milled to make the grain.
  • soybean bran is a residue produced when soybean is milled
  • wheat bran is also called a wheat feed, and is a residue when wheat is milled to make flour.
  • bran is sometimes called rice bran.
  • Persimmon refers to parts such as pericarp, seed coat, and germ produced when grain is refined.
  • bran is used synonymously with cocoon.
  • bran is used for all grains, and is not limited to specific grains such as wheat, corn, oats and the like.
  • bran examples include, but are not limited to, chemically synthesized edible insoluble fiber, soy bran, wheat bran, barley bran, corn bran, oat bran, rye bran, and barley bran.
  • starch that has not been pre-gelatinized can be used instead of or together with the water-absorbing dietary fiber. It is known that starch that has not been pregelatinized in advance imparts viscosity to the aqueous solution and increases water absorption when heated in an aqueous solution.
  • starch in a natural crystalline state is referred to as ⁇ -starch
  • starch in a state where the hydrogen bonds between starch sugar chains are broken and sugar chains are freed is referred to as ⁇ -starch. It is known that starch is ⁇ -ized by breaking hydrogen bonds by heating, for example, by a heat treatment step.
  • the nutritional composition of the present invention preferably does not contain starch that has been pregelatinized prior to heat treatment.
  • the amount of starch that has not been pre-gelatinized for use in the nutritional composition of the present invention depends on the viscosity of the nutritional composition to be produced, the type and content of other ingredients such as thickeners and emulsifiers, and the homogenous treatment pressure. Although it can be adjusted as appropriate, 0.10 to 5.00% by weight (w / w%), 0.50 to 5.00% by weight (w / w%) with respect to the nutritional composition is preferable.
  • the amount of starch that has not been pre-gelatinized and used is defined as “(lower limit value) to (upper limit value)”. Can be described.
  • starch used in the present invention examples include wheat flour, rice flour, rye flour, corn starch, waxy corn starch, corn flour, potato starch, legume starch, sweet potato starch, tapioca starch, potato starch and sweet potato starch. If necessary, two or more kinds of the above starches may be combined, or modified starches may be used as long as they are not pregelatinized.
  • the water-absorbing dietary fiber of the present invention and starch that has not been pre-gelatinized have high water absorption when heated. That is, these can also be collectively referred to as auxiliary agents that increase water absorption when heated.
  • the nutritional composition of the present invention comprises an adjuvant that increases water absorption upon heating, selected from the group consisting of water-absorbing dietary fiber and pre-pregelatinized starch.
  • the amount of water-absorbing dietary fiber and / or pre-pregelatinized starch used in the nutritional composition of the present invention depends on the viscosity of the nutritional composition to be produced, water-absorbing dietary fiber or starch that has not been pre-gelatinized. It can be adjusted as appropriate depending on the type, type and content of other ingredients such as food protein, thickener, emulsifier, etc., homogenous treatment pressure, etc. 0.10 to 3.00% by weight based on the nutritional composition w / w%), preferably 0.10 to 2.50% by weight (w / w%), preferably 0.10 to 2.20% by weight (w / w%), preferably 0.10 to 2.%.
  • the amount of the water-absorbing dietary fiber to be used may be described as “(lower limit value) to (upper limit value)”. it can.
  • the size of the dietary fiber that can be suitably used includes the viscosity of the nutritional composition to be produced, the type and content of the water-absorbing dietary fiber, the types of other ingredients such as food proteins, thickeners, and emulsifiers. It can be adjusted as appropriate depending on the content, homogenous treatment pressure, etc.
  • the size of the water-absorbing dietary fiber in the dry state before absorbing water is a size that is sieved through 20 mesh and not sieved through 100 mesh. More preferably, a size that sifts 60 mesh and does not sift 100 mesh can be mentioned. The same applies to starch that has not been pre-gelatinized.
  • Soy dietary fiber contains cellulose, hemicellulose, and the like, and water-soluble dietary fiber and insoluble dietary fiber exist depending on the degree of polymerization and the three-dimensional structure. Since water-soluble dietary fiber itself has a thickening viscosity, it has been put to practical use as a thickening stabilizer. On the other hand, the insoluble dietary fiber mainly composed of cellulose and hemicellulose hardly shows thickening itself.
  • the insoluble dietary fibers of soybean dietary fiber those having a large tertiary structure are excellent in water absorption, and have the property of increasing their water absorption when heated. Soy bran is known as a material rich in insoluble dietary fiber of soy dietary fiber.
  • thickeners also referred to as gelling agents, stabilizers, thickening stabilizers, and pastes
  • examples of thickeners that can be used in the present invention include locust bean gum, ⁇ -carrageenan, ⁇ -carrageenan, ⁇ -carrageenan, carrageenan , Gelatin, low methoxyl pectin, high methoxyl pectin, pectin, tara gum, agar, low-strength agar, gellan gum, guar gum, xanthan gum, tamarind gum, propylene glycol, ethyl hydroxyethyl cellulose, carboxymethyl cellulose, etc.
  • the thickener which has a polysaccharide as a main component can be mentioned.
  • the thickener can be used alone or in combination of two or more.
  • other thickeners may be used in combination with the thickener.
  • carrageenan and / or low intensity agar may be included in the thickener used in the composition of the present invention.
  • the amount of the thickener used in the nutritional composition of the present invention includes the viscosity of the nutritional composition to be produced, the type of thickener, water-absorbing dietary fiber and / or starch, emulsifier, etc. that have not been pre-gelatinized. It can be appropriately adjusted depending on the type and content of the components, the homogenous processing pressure, and the like.
  • the lower limit amount is, for example, 0.01% by weight, 0.02% by weight, 0.05% by weight with respect to the nutritional composition. possible.
  • the upper limit amount is, for example, 2.0% by weight, 1.0% by weight, or 0.5% by weight with respect to the nutritional composition.
  • the amount of the thickener used can be described as “(lower limit value) to (upper limit value)”. Moreover, in this invention, it is not necessary to use a thickener.
  • Carrageenan is a polysaccharide sulfate salt composed of galactose and anhydrogalactose, which is obtained by extraction and purification with water or an alkaline aqueous solution from all the algae of Ibaranori, Kirinsai, Ginnanso, Suginori and Tsunomatata (purified carrageenan). Also known as Carrageenan, Carrageenan, Carrageenan, Carrageenan. It can also be used as a Yukema powder or processed Yukema algae obtained by drying or alkali treatment followed by neutralization and drying treatment of all ginseng algae.
  • ⁇ -, ⁇ -, and ⁇ -type carrageenans exist.
  • ⁇ -carrageenan in which a part of the ⁇ -carrageenan molecule is substituted with ⁇ -carrageenan, and decomposed carrageenan used for other than food.
  • ⁇ - and ⁇ -type carrageenans have the property of gelling, and the viscosity in aqueous solution is ⁇ -carrageenan ⁇ -carrageenan.
  • Low-intensity agar is obtained by cleaving the agar component molecules by heat-treating the agar and adjusting the jelly strength (Nichikansui method) to 10 to 250 g / cm 2 at an agar concentration of 1.5%.
  • the jelly strength is low.
  • the low-intensity agar can be produced, for example, by the method described in Japanese Patent No. 3414954.
  • the jelly strength (Niskansui method) is the maximum weight (in grams) that can withstand 20 seconds per 1 cm 2 of the surface of a gel that has been solidified by preparing a 1.5% solution of agar for 15 hours at 20 ° C. Say.
  • emulsifiers examples include glycerol fatty acid esters (for example, pentaglycerol monolaurate, hexaglycerol monolaurate, decaglycerol monolaurate, tetraglycerol monostearate, decaglycerol monostearate, deca Glycerin distearate, diglycerin monooleate, decaglycerin monooleate, decaglycerin erucic acid ester, etc.), organic acids (acetic acid, lactic acid, citric acid, succinic acid, diacetyltartaric acid etc.) monoglyceride, polyglycerin fatty acid ester, propylene glycol fatty acid Esters, polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, sucrose fatty acid esters (eg sucrose erucic acid ester, sucrose stearate ester, sucrose
  • the said emulsifier can be used 1 type or in combination of multiple types, and you may use it combining a hydrophilic emulsifier and another emulsifier.
  • other emulsifiers other than the said emulsifier may be contained in the said emulsifier in part, for example in the quantity smaller than the said emulsifier.
  • at least succinic acid monoglyceride and / or diacetyltartaric acid monoglyceride may be included in the emulsifier used in the composition of the present invention, and at least organic acid monoglyceride may be included in the emulsifier used in the composition of the present invention.
  • the amount of the emulsifier added can be appropriately adjusted depending on the viscosity of the nutritional composition to be produced, the type of emulsifier, the content of other raw materials such as a water-absorbing dietary fiber and a thickener, the homogeneous treatment pressure, and the like.
  • the lower limit amount is, for example, 0.02% by weight, 0.05% by weight, 0.10% by weight, 0.55% by weight, 0% with respect to the nutritional composition. .60% by weight and may be 0.70% by weight.
  • the upper limit amount is, for example, 2.0% by weight, 1.5% by weight, or 1.0% by weight with respect to the nutritional composition.
  • the amount of the emulsifier to be used can be described as “(lower limit value) to (upper limit value)”.
  • Monoglyceride is a fatty acid bonded to one hydroxyl group of glycerin.
  • the organic acid monoglyceride refers to an organic acid ester-bonded to the hydroxyl group of the monoglyceride.
  • Diacetyl tartaric acid monoglyceride is a compound in which a hydroxyl group of tartaric acid is acetylated and ester-bonded to the hydroxyl group of the monoglyceride. Also known as TMG, DATEM (Diacetyl Tartaric (Acid) ester of monoglyceride). It may be used for O / W type emulsification.
  • the succinic acid monoglyceride is obtained by esterifying succinic acid to the hydroxyl group of the monoglyceride. Also known as SMG (Succinic Acid esters of monoglyceride). It may be used for O / W type emulsification.
  • examples of fatty acids constituting the organic acid monoglyceride include saturated fatty acids and unsaturated fatty acids such as caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, and oleic acid. It is not limited to examples.
  • food protein can be used for all or part of the protein.
  • food proteins that can be used in the present invention include milk-derived proteins (casein, sodium caseinate, MPC (Milk Protein Concentrate), ⁇ -casein, ⁇ -casein, ⁇ -casein, etc., and their degradation products), Soybean-derived proteins (glycinin, ⁇ -conglycinin, etc.), wheat-derived proteins (gluten, glutazine, glutelin, etc.), livestock meat-derived proteins (muscle structural proteins, myosin, actin, etc.), fish meat (muscle fiber protein, actomyosin, myosin, actin, etc.) ), Chicken egg-derived proteins (egg albumin, egg yolk lipoprotein, etc.), pork skin-derived proteins (gelatin etc.) and the like, and a preferred example is sodium caseinate.
  • milk-derived proteins casein, sodium caseinate, MPC (Milk Protein Concentrate), ⁇ -casein, ⁇ -casein, ⁇ -case
  • the food protein can be used alone or in combination.
  • other food proteins may be used in combination with the protein.
  • at least sodium caseinate may be included in the food protein used in the composition of the present invention.
  • the amount of food protein used in the nutritional composition of the present invention is the viscosity, pH, ionic strength, temperature, type of food protein, type of other ingredients such as dietary fiber, thickener, emulsifier, etc.
  • the content can be appropriately adjusted depending on the content, the homogenous treatment pressure, etc., but if it is mentioned, it is 1.0 to 12.0% by weight (w / w%), preferably 2.0 to 10.0 with respect to the nutritional composition. % By weight, more preferably 3.0 to 8.0% by weight can be used.
  • the nutritional composition of the present invention can contain saccharides.
  • sugars that can be used in the present invention include polysaccharides such as starch, dextrin, cellulose, glucomannan and glucan, chitins, fructooligosaccharides, galactooligosaccharides, mannan oligosaccharides, low molecular weight polysaccharides, low molecular weight dextrins. , Low molecular cellulose, low molecular glucomannan and the like. For example, DE values of 12 to 50, 15 to 40, and 20 to 40 can be used.
  • the origin of saccharides may be any of plants, animals, microorganisms, etc., and may be chemically synthesized.
  • plants for example, it is derived from plants (potato, rice, sweet potato, corn, wheat, beans (boiled beans, mung beans, red beans, etc.), cassava, animals (crustaceans, insects, shellfish, etc.), microorganisms (mushrooms, fungi, etc.) Saccharides may be used as they are, or a part or the whole of which may be decomposed, modified, etc. by means of enzyme reaction, reaction using microorganisms, heat, chemical reaction, or the like.
  • the amount and type of saccharides used in the nutritional composition of the present invention can be appropriately adjusted and selected depending on the viscosity of the nutritional composition to be produced, the type and content of other raw materials such as emulsifiers, thickeners, proteins and lipids. it can.
  • Dextrin is a product obtained by decomposing starch with heat, acid, enzyme, etc. and purifying it if necessary. Also known as British gum, starch gum, or Dextrine.
  • Various dextrins exist depending on the production method and the degree of decomposition. Examples of various dextrins include maltodextrin, indigestible dextrin (water-soluble dietary fiber), cyclodextrin, solubilized starch, and branched corn syrup.
  • Dextrin can be evaluated by dextrose equivalent (DE). A person skilled in the art can determine the DE in a conventional manner. For example, the dextrose equivalent of maltodextrin is 3 to 20.
  • the dextrose equivalent (DE) of the dextrin used in the present invention is usually 12 to 50, preferably 15 to 40, more preferably 20 to 40. This dextrin may be used in combination with other dextrin having DE.
  • the nutritional composition of the present invention comprises water, protein, carbohydrates, lipids, vitamins in addition to the water-absorbing dietary fiber and / or starch, thickener, emulsifier, food protein, and saccharide not previously pregelatinized.
  • Minerals, organic acids, organic bases, fruit juices, flavors, pH regulators and the like can be used.
  • proteins include milk-derived protein, protein enzyme degradation product, whole milk powder, skim milk powder, casein, casein degradation product, whey powder, whey protein, whey protein concentrate, whey protein isolate, whey protein hydrolyzate, ⁇ -Casein, ⁇ -casein, ⁇ -casein, ⁇ -lactoglobulin, ⁇ -lactalbumin, lactoferrin, soy protein, egg protein, meat protein, and other degradation products thereof; butter, whey minerals, cream, Examples include various milk-derived components such as whey, non-protein nitrogen, sialic acid, phospholipid, and lactose. It may contain peptides such as casein phosphopeptides and lysines and amino acids.
  • saccharide examples include saccharides, processed starch (in addition to text phosphorus, soluble starch, British starch, oxidized starch, starch ester, starch ether, etc.), dietary fiber, and the like.
  • lipid examples include animal oils such as lard, fish oil, etc., fractionated oils, hydrogenated oil, transesterified oil, etc .; palm oil, safflower oil, corn oil, rapeseed oil, coconut oil, fractionated oils thereof, Examples include vegetable oils such as hydrogenated oils and transesterified oils.
  • vitamins include vitamin A, carotene, vitamin B group, vitamin C, vitamin D group, vitamin E, vitamin K group, vitamin P, vitamin Q, niacin, nicotinic acid, pantothenic acid, biotin, inositol, choline.
  • minerals include calcium, potassium, magnesium, sodium, copper, iron, manganese, zinc, and selenium.
  • organic acid include malic acid, citric acid, lactic acid, tartaric acid, erythorbic acid, and the like. These components can be used in combination of two or more, and synthetic products and / or foods containing a large amount thereof may be used.
  • the amount of heat of the nutritional composition of the present invention can be adjusted by appropriately adding proteins, lipids and carbohydrates.
  • the nutritional composition of the present invention can contain, for example, 3-10 g / 100 g of protein, preferably 4-8 g / 100 g, more preferably 5-7 g / 100 g.
  • the nutritional composition of the present invention can contain, for example, 2-10 g / 100 g of lipid, preferably 3-8 g / 100 g, more preferably 3-6 g / 100 g.
  • the nutritional composition of the present invention can contain, for example, 13 to 30 g / 100 g of carbohydrate, preferably 15 to 27 g / 100 g, more preferably 20 to 25 g / 100 g.
  • the nutritional composition of the present invention can contain the above-mentioned amounts of protein, lipid, and carbohydrate while having the above-mentioned predetermined fluidization characteristics.
  • the specific gravity of the nutritional composition of the present invention can be adjusted depending on the application.
  • the specific gravity of the nutritional composition of the present invention can be, for example, 1.06 or more, 1.07 or more, 1.08 or more, 1.09 or more, 1.1 or more, less than 1.5, less than 1.4, less than 1.3, or less than 1.2, for example, 1.06 to 1.5, 1.07 to 1.5, 1.08 to 1.4, 1.09 to 1.3, 1.1 to 1.2, 1.1 to 1.15, 1.12 to 1.15, 1.13 to 1.15, preferably 1.135 to 1.145.
  • a person skilled in the art can appropriately adjust each component to set the specific gravity of the composition.
  • the specific gravity may vary depending on the temperature, for the sake of convenience, the specific gravity referred to in this specification means a value at 20 ° C.
  • the specific gravity of the composition can be calculated from the weight and volume of each component, or can be measured by a conventional method such as using a density hydrometer.
  • the nutritional composition suitably contains protein, lipid, carbohydrate, etc., and the specific gravity of the composition is 1.06 or more, such as 1.06 to 1.5, such as 1.07 to 1.5, such as 1.08 to 1.4, such as 1.09 to A composition that is 1.3, such as 1.1 to 1.2, such as 1.1 to 1.15, such as 1.12 to 1.15, such as 1.13 to 1.15, 1.135 to 1.145.
  • Homogenization means homogenization by thoroughly mixing each prepared component, and mechanically refining fat globules and coarse particles of other components to prevent the rising and aggregation of fat and the like, It means making into a uniform emulsified state.
  • the homogenization pressure at the time of homogenization is increased, the viscosity after the heat treatment can be lowered, and the generation of sediment (sedimented particles) can be reduced. That is, it is possible to control the viscosity of the nutritional composition and the generation of sediment by adjusting the homogeneous treatment pressure.
  • the homogenization is usually performed by stirring the adjustment liquid under a predetermined pressure using a conventional homogenizer.
  • the homogenization treatment can be preferably carried out at a homogeneous treatment pressure of 10, 25, 40, 60, 100 MPa, etc., but the treatment pressure is not limited to these examples. That is, in addition to the use of the thickener and the emulsifier, the viscosity of the composition after heat treatment and storage at a temperature below room temperature for a predetermined period, for example, 7 days, by homogenization treatment at a homogenization treatment pressure of 10 to 100 MPa ( B-type viscometer, 20 ° C., 12 rpm) can be adjusted to 300 to 6700 mPa ⁇ s, for example, 400 to 6700 mPa ⁇ s.
  • Homogenization treatment after mixing raw materials can be performed at any suitable temperature.
  • the homogenization treatment can be performed at a room temperature of about 20 ° C., for example, and higher temperatures, for example, 20 to 85 ° C., such as 45 to 80 ° C., preferably 45 to 70 ° C., more preferably 50 ° C. to 60 ° C. It can also be carried out at a temperature around °C.
  • the homogenization treatment is performed at a temperature of about 50 ° C. to 60 ° C.
  • the viscosity of the composition in the homogenization step (B-type viscometer, homogenization temperature, 12 rpm) can be preferably suppressed to about 5 to 300 mPa ⁇ s.
  • heat treatment or heat sterilization is performed.
  • heat sterilization conditions general food sterilization conditions can be used, and heat sterilization can be performed using a conventional apparatus. For example, sterilization of 62-65 ° C x 30 minutes, 72 ° C or more x 15 seconds or more, 72 ° C or more x 15 minutes or more, or 120-150 ° C x 1-5 seconds, or 121-124 ° C x 5-20 minutes, 105
  • sterilization at ⁇ 140 ° C. retort (pressure heating) sterilization, high-pressure steam sterilization, etc. can be used, it is not limited to these examples.
  • the heat sterilization can be preferably performed under pressure.
  • the viscosity of the nutritional composition can be increased.
  • sterilization and sterilization can be used synonymously.
  • retort sterilization can be used as one aspect
  • the nutritional composition of the present invention preferably has a viscosity of 5 before mixing with water-absorbing dietary fiber and / or starch that has not been pre-gelatinized, a thickener, an emulsifier, food protein, and the like. 810 mPa ⁇ s, preferably 5 to 300 mPa ⁇ s, preferably 10 to 200 mPa ⁇ s, more preferably 20 to 100 mPa ⁇ s.
  • the process from preparation of raw materials to filling of the container has a viscosity that is easy to manufacture. Can be maintained.
  • the viscosity is a value obtained by measuring the viscosity at 45 to 85 ° C., preferably 45 to 70 ° C., more preferably 50 to 60 ° C. using a B-type viscometer under the condition of 12 rpm.
  • the viscosity of the mixed solution before heat treatment at 20 ° C. (B-type viscometer, 12 rpm12) is 5 to 810 mPa ⁇ s, preferably 5 to 400 mPa ⁇ s, preferably 50 to 300 mPa ⁇ s, more preferably 100 to 300 mPa. ⁇ S.
  • the viscosity before heat treatment is 5 to 300 mPa ⁇ s
  • the nutritional composition of the present invention gradually increases in viscosity (B-type viscometer, 20 ° C., 12 rpm) when stored at a temperature below room temperature after the heat treatment, and the viscosity is almost stabilized after a certain period of time.
  • the period of storage of the composition is from several hours to half a day, 1 day, 2 days, 3 days, 4 days, 5 days, 6 days, 7 days, 10 days, 14 days, 20 days, depending on the desired viscosity. 30 days, 40 days, 50 days, 60 days, 70 days, 80 days, 90 days, etc. can be selected as appropriate.
  • the storage period after the heat treatment of the composition of the present invention can be, for example, 1 to 90 days, preferably 5 to 60 days, more preferably 7 to 30 days, and further preferably 7 days.
  • the nutritional composition of a preferred embodiment of the present invention is substantially stable in viscosity (B-type viscometer, 20 ° C., 12 rpm) after about 7 days (after about 1 week) when stored at a temperature below room temperature after heat treatment. .
  • B-type viscometer 20 ° C., 12 rpm
  • a person skilled in the art can appropriately determine the time until the viscosity of the composition after the heat treatment becomes constant using a conventional method.
  • the viscosity of the nutritional composition of the present invention after being heat-treated and further stored at a temperature of room temperature (15 to 25 ° C.) or lower for a predetermined period, for example, 7 days (B-type viscometer, 20 ° C., 12 rpm) Is 300 mPa ⁇ s or more, 400 mPa ⁇ s or more, 500 mPa ⁇ s or more, 600 mPa ⁇ s or more, 700 mPa ⁇ s or more, 800 mPa ⁇ s or more, 900 mPa ⁇ s or more, 1000 mPa ⁇ s or more, 1200 mPa ⁇ s or more, less than 6700 mPa ⁇ s, less than 6000 mPa ⁇ s, less than 5000 mPa ⁇ s, less than 4000 mPa ⁇ s, less than 3000 mPa ⁇ s, less than 2000 m
  • the viscosity of the nutritional composition of the present invention after heat treatment and storage for a predetermined period at a temperature below room temperature is, for example, 300 to 6700 ⁇ mPa ⁇ s, preferably 400 to 6700 ⁇ mPa ⁇ s, preferably 400 to 2000 ⁇ mPa ⁇ s. s, more preferably 500 to 1500 ⁇ mPa ⁇ s.
  • Storage of the nutritional composition of the present invention after heat treatment is preferably performed at 0 ° C. to room temperature or lower.
  • syringe injection which is a problem in the administration of gastroesophageal reflux, which is a problem when administering a low-viscosity nutritional composition by tube, or a semi-solid nutritional composition having a high viscosity (for example, 7000 to 20000 mPa ⁇ s) It is possible to eliminate the complications such as simple administration.
  • the viscosity is approximately the same as that of a semisolid liquid food of 4000 ⁇ mPa ⁇ s (B-type viscometer, 20 ° C., It is also possible to obtain a composition of 12 rpm).
  • This nutritional composition can be used in various containers used for liquid food and oral and tube feeding.
  • a flexible container so-called soft bag, nutrition bag, etc. having an outlet used for liquid food and oral / tube feeding can be mentioned.
  • the nutritional composition used for the flexible container (what is called a thiapack) which has an outflow port used for oral administration can also be obtained by adjusting a viscosity suitably.
  • the viscosity of the composition (when measured at a B-type viscometer, 20 ° C., 12 rpm) is compared with that before the heat treatment by heat treatment and storage for a predetermined period of time at room temperature or lower, for example, 7 days. 1.5 to 20 times, preferably 2 to 12 times, more preferably 3 to 10 times.
  • the viscosity of the nutritional composition of the present invention after being heat-treated and further stored at a temperature of room temperature or lower for a predetermined period is 300 to 6700 mPa ⁇ s
  • this is not lower than the lower limit and lower than the upper limit. It shall mean a range. That is, 300 to 6700 ⁇ mPa ⁇ s means not less than 300 ⁇ mPa ⁇ s and less than 6700 ⁇ mPa ⁇ s.
  • the viscosity of the nutritional composition of the present invention can be measured by a conventional method.
  • the viscosity can be measured using a B-type viscometer (20 ° C. to 85 ° C., 12 rpm).
  • the viscosity (20 ° C., 12 rpm) of the nutritional composition of the present invention is, for example, “special permission label for food for special use: test method for food for elderly people” 3 viscosity (“Handling of labeling permission for food for elderly people” (Heisei This can be done in accordance with February 23, 2006 in accordance with the notification of the Director of the Newly Developed Food and Health Measures Department, Health and Welfare Bureau, Ministry of Health and Welfare No. 15). Specifically, using a B-type rotational viscometer, the value obtained by rotating the rotor at 12 rpm, reading the reading after 2 minutes, and multiplying the value by the coefficient is expressed in mPa ⁇ s. The measurement is performed at 20 ⁇ 2 ° C.
  • the viscosity during the production process may be appropriately or continuously measured using an inline viscometer such as a torsional vibration viscometer, an ultrasonic viscometer, a rotary viscometer, or the like.
  • an inline viscometer such as a torsional vibration viscometer, an ultrasonic viscometer, a rotary viscometer, or the like.
  • the nutritional composition of the present invention is heat-treated due to the effects of water-absorbing dietary fiber and / or starch that has not been pre-gelatinized, and is further stored at a temperature of room temperature or lower for a predetermined period, for example, 1 to 90 days, for example, 7 days. It has the effect of increasing the viscosity after the treatment. Therefore, compared with a composition whose viscosity is mainly increased by a thickener, it is possible to keep the viscosity before heat treatment low. That is, the present invention provides a nutritional composition that is easy to manufacture and easy to administer by tube.
  • the effect of water-absorbing dietary fiber and / or starch that has not been pre-gelatinized is the viscosity after heat treatment and storage at a temperature of room temperature or lower for a predetermined period, for example, 1 to 90 days, for example, 7 days ( B type viscometer, 20 ° C, 12rpm) before producing a nutritional composition with a viscosity of 300-6700 mPa ⁇ s, compared to the viscosity of the nutritional composition, which is mainly increased in viscosity by a thickener.
  • the viscosity of the composition is mainly increased by a thickener.
  • the nutritional composition can be as high as or higher than the nutritional composition with increased viscosity.
  • the nutritional composition of the present invention is appropriately heat-treated by adjusting the mixing ratio of the water-absorbing dietary fiber contained therein and / or starch, thickener and emulsifier that have not been pre-gelatinized, and then at room temperature or lower.
  • a nutritional composition having a predetermined viscosity can be obtained after storage at temperature for a predetermined period, for example, 1 to 90 days, for example, 7 days. This viscosity is affected by factors such as the content and type of protein and fat contained in the nutritional composition, fat particle size before sterilization, etc., so water-absorbing dietary fiber and / or starch that has not been pre-gelatinized, thickened
  • the mixing ratio of the agent and the emulsifier can be adjusted as appropriate.
  • the nutritional composition of the present invention can have a sufficient viscosity by adjusting the amount of water-absorbing dietary fiber used and / or starch that has not been pre-gelatinized, and the like. It can also be used for flexible containers having outlets.
  • a flexible container having an outflow port used for oral administration is a so-called cheer pack, which is provided with an outflow port in a flexible bag-like container body, for example, a cylindrical spout fixed Say.
  • Other names include an aluminum pouch with an outlet, a spout of a flexible container, a flexible bag-like container having a mouth with a cap, and a pouch container with a stopper.
  • Example 1 Effect of Thickener Addition Amount on Composition Viscosity
  • a certain amount of water-absorbing dietary fiber and emulsifier are added at different blending ratios of the thickener and given to the viscosity of the composition. The effect was tested.
  • the raw materials are agitated and mixed according to the composition table in Table 1 to prepare various nutritional compositions (Production Examples 1 to 3), homogenized under conditions of 50 to 60 ° C. and a homogenization pressure of 20 MPa, and further 50 to 60 Homogenization was performed under the conditions of °C and homogenization pressure 30MPa.
  • the specific gravity is a value actually measured at 20 ° C. by a density specific gravity meter.
  • the viscosity of this nutritional composition was measured [before retort sterilization], then the nutritional composition was filled in a container and sealed, and retort sterilization was performed at 121 to 123.5 ° C. for 5 to 20 minutes. After storing the nutritional composition after retort sterilization at 15 ° C. for 1 week, the viscosity was measured again [after retort sterilization]. The viscosity was measured using a B-type viscometer under the conditions of 12 rpm and 20 ° C.
  • the milk-derived protein used was a combination of MPC 1.9% by weight, sodium caseinate 3.8% by weight and milk protein degradation product 1.5%, the water-absorbing dietary fiber was insoluble fiber of soybean dietary fiber, and the emulsifier was diacetyltartaric acid monoglyceride (DATEM), the thickener was carrageenan.
  • DATEM diacetyltartaric acid monoglyceride
  • the compositions of Production Examples 1 to 3 are shown in Table 1-2.
  • the viscosity after retort sterilization of the composition to which an emulsifier and a thickener are added is increased by about 8.4 to 13.4 times before retort sterilization, and the blending ratio of thickener
  • the viscosities before retort sterilization were not significantly different depending on the blending ratio of the thickener.
  • the composition after retort sterilization can be obtained even if there is no thickener or only a small amount of thickener. It was found that the viscosity of can be dramatically increased.
  • Example 2 Effect of Homogeneous Processing Pressure on Viscosity of Composition, etc. Effect of adding a certain amount of thickener and emulsifier to a nutritional composition, changing the homogenization processing pressure, and performing homogenization treatment on the viscosity of the composition was tested.
  • the raw materials were stirred and mixed according to the recipe of Table 2 to prepare a nutritional composition (Production Example 4), and homogenized under conditions of 50 to 60 ° C. and a homogenization pressure of 20, 40, or 60 MPa.
  • As the specific gravity an actual measurement value at 20 ° C. by a density specific gravity meter is described.
  • the nutritional composition was filled in a container and sealed, and retort sterilized under conditions of 121 to 123.5 ° C.
  • Example 3 Effect of water-absorbing dietary fiber addition amount on the viscosity of the composition Add a certain amount of emulsifier and water-absorbing dietary fiber to the nutritional composition without using a thickener, The effect on the viscosity of the composition was tested.
  • the raw materials are stirred and mixed according to the composition table in Table 3 to prepare various nutritional compositions (Production Example 1, Examples 1 to 4 and Comparative Example 1), and homogeneous under the conditions of 50 to 60 ° C. and a homogeneous processing pressure of 20 MPa. Then, homogenization was further performed under the conditions of 50 to 60 ° C. and a homogenization pressure of 30 MPa.
  • As the specific gravity an actual measurement value at 20 ° C. by a density specific gravity meter is described.
  • the viscosity of this nutritional composition was measured [before retort sterilization], then the nutritional composition was filled in a container and sealed, and retort sterilization was performed at 121 to 123.5 ° C. for 5 to 20 minutes. After storing the nutritional composition after retort sterilization at 15 ° C. for 1 week, the viscosity was measured again [after retort sterilization]. The viscosity was measured using a B-type viscometer under the conditions of 12 rpm, 20 ° C. or 50 ° C.
  • the milk-derived protein used was a combination of MPC 1.9% by weight, casein sodium 3.8% by weight and milk protein degradation product 1.5%
  • the water-absorbing dietary fiber was an insoluble fiber of soybean dietary fiber
  • the emulsifier was diacetyl. It was tartaric acid monoglyceride (DATEM).
  • DATEM tartaric acid monoglyceride
  • the viscosity after retort sterilization of the composition to which the water-absorbing dietary fiber was added increased to about 5.9 to 8.2 times that before retort sterilization.
  • the viscosity of the composition after retort sterilization showed a higher value when the blending ratio of the water-absorbing dietary fiber was higher.
  • the viscosity of 6610 mPas (20 ° C.) is remarkably high after retort sterilization without using any thickener.
  • a composition was obtained.
  • the viscosity (50 degreeC) before the retort sterilization of Example 1 and Example 2 was 300 mPa * s (50 degreeC) and 160 mPa * s (50 degreeC), respectively.
  • Example 4 Pre-pregelatinized starch A predetermined amount of non-pregelatinized starch was added to the nutritional composition to test its effect on the viscosity of the composition.
  • the raw materials are stirred and mixed to prepare various nutritional compositions (formulation 3, formula 4), and homogenized at 50-60 ° C and a homogenization pressure of 20 MPa. Homogeneous treatment was performed at 50-60 ° C. and 30 MPa.
  • As the specific gravity an actual measurement value at 20 ° C. by a density specific gravity meter is described.
  • the viscosity of this nutritional composition was measured [before retort sterilization], then the nutritional composition was filled in a container and sealed, and retort sterilization was performed at 121 to 123.5 ° C. for 5 to 20 minutes. After storing the nutritional composition after retort sterilization at 15 ° C. for 3 days, the viscosity was measured again [after retort sterilization]. The viscosity was measured using a B-type viscometer under the conditions of 12 rpm, 20 ° C. or 50 ° C.
  • the starch not pre-gelatinized used in this example is waxy corn starch (trade name Suehiro 200, manufactured by Oji Corn Starch Co., Ltd.), milk-derived protein is MPC 1.9% by weight, casein sodium 3.7% by weight, and milk. Concomitant use of 1.5% protein degradation product, the emulsifier was diacetyltartaric acid monoglyceride (DATEM), and no thickener was used.
  • DATEM diacetyltartaric acid monoglyceride
  • Table 4-2 The compositions of Formulation 3 and Formulation 4 are shown in Table 4-2.
  • Table 4-1 shows the results of viscosity measurements before and after heat sterilization.
  • the nutritional compositions of Formulation 3 and Formulation 4 significantly increased in viscosity before and after heat sterilization.
  • the viscosity increased about 24 times before and after heat sterilization.

Abstract

In order to provide a liquid food that can be used in drip treatments and has a more physiologically desirable viscosity than a liquid food with extremely low viscosity, a nutritional composition is provided by using water-absorbing dietary fiber and starch that has not been subjected to gelatinization. The viscosity of the nutritional composition is maintained during a simple manufacturing process involving steps from preparing raw materials to filling containers with the nutritional composition, and said nutritional composition has a viscosity that is suitable for flexible containers with an outlet used for intubation administration by drip, or oral administration, after being treated by heat.

Description

粘性を有する栄養組成物Viscous nutritional composition
　本発明は粘性を有する栄養組成物に関する。より詳細には、本発明は生理学的に好ましい粘性を有し、流動食の製造に用いることのできる粘性を有する栄養組成物に関する。 The present invention relates to a viscous nutritional composition. More particularly, the present invention relates to a nutritional composition having a physiologically favorable viscosity and having a viscosity that can be used in the production of a liquid food.
　低粘度の液状流動食は、胃に直接投与する胃瘻経管投与法において、胃食道逆流の原因となることが知られており、その対策として、粘度4000～20,000mPa・s（12rpm）の半固形状流動食を短時間で投与する方法が良く行われている。このような投与法が試みられ、実際に症状が改善されるケースが増え、液体を直接胃に投与することが生理学的に好ましくないという考えも認知されるようになってきた。 Low-viscosity liquid liquid foods are known to cause gastroesophageal reflux in the gastrostomy tube administration method, which is administered directly to the stomach. As a countermeasure, the liquid viscosity of 4000 to 20,000 mPa · s (12 rpm) A method of administering a semi-solid liquid food in a short time is often performed. As such administration methods have been attempted, the number of cases in which symptoms are actually improved has increased, and the idea that it is physiologically undesirable to administer liquid directly to the stomach has also been recognized.
　一方で、これだけ高粘度の半固形状流動食を用いる場合、従来の手技である自然滴下法を用いることはできず、シリンジを用いて注入する等の煩雑で、力のいる作業で投与することが必要であり、看護士や介護士の負担が大きいことが課題となっていた。 On the other hand, when using a semi-solid liquid food with such a high viscosity, it is not possible to use the natural dropping method, which is a conventional technique, and to administer it by a complicated and powerful operation such as injection using a syringe. Is necessary, and the burden on nurses and caregivers is a problem.
　そこで、成熟した手技である自然落下投与で使用可能で、かつ非常に粘度の低い流動食に比べて、より生理学的に好ましい粘性の流動食が求められるようになった。 Therefore, a liquid diet that is more physiologically preferable than a liquid diet that can be used in the natural drop administration that is a mature technique and has a very low viscosity has come to be demanded.
　しかし、製造面においては、原材料の調合から容器に充填するまでの工程で製造が容易な粘度を維持する事も必要とされている。 However, in terms of manufacturing, it is also necessary to maintain a viscosity that is easy to manufacture in the process from preparation of raw materials to filling into a container.
　胃瘻患者に用いられる経腸栄養剤用の半固形化剤に関して、特開2010-065013（特許文献１）は、分子の一部がイオタカラギナンで置換されたカッパカラギナンを含有することを特徴とする、胃瘻患者に用いられる経腸栄養剤用の半固形化剤を記載している。同文献には「半固形化」の定義として、「本明細書において、半固形化とは、静置状態ではゲル状であるが、変形あるいは力をかけることにより均一なペースト状に変化する状態をいう」との記載がある。この文献記載の半固形化経腸栄養剤は、内径３０ｍｍの５０ｍｌシリンジに半固形化経腸栄養剤を２５ｍｌ充填し、内径４ｍｍ、長さ３００ｍｍのチューブを接続し、治具を用いて５ｍｍ／秒の速度でチューブに３５ｍｍ押し込んだ際の応力が２００００Ｎ/ｍ２以下であることを特徴とするものである旨、記載されている。特許文献１には、食物繊維への言及があるが、どのような食物繊維であるか、具体的な記載はない。また特許文献１に記載の栄養剤の製造は、加熱滅菌処理工程を伴わないものである。同文献の段落[0008]には、従来技術の栄養剤について加熱という危険な作業を伴うとの記載があり、加熱は好ましくないものとして記載されている。 Regarding a semi-solidifying agent for enteral nutrition used for gastrostomy patients, JP 2010-065013 (Patent Document 1) is characterized by containing kappa carrageenan in which a part of the molecule is replaced with iota carrageenan. A semi-solidifying agent for enteral nutrients used for gastrostomy patients is described. In this document, the definition of “semi-solid” is as follows: “In this specification, semi-solid is a gel-like state in a stationary state, but it changes into a uniform paste state when deformed or applied. There is a description. The semi-solid enteral nutrient described in this document is filled with 25 ml of a semi-solid enteral nutrient in a 50 ml syringe with an inner diameter of 30 mm, connected to a tube with an inner diameter of 4 mm and a length of 300 mm, and 5 mm / It is described that the stress when the tube is pushed into the tube at a speed of 2 seconds is 20000 N / m 2 or less. Patent Document 1 has a reference to dietary fiber, but there is no specific description of what dietary fiber it is. Moreover, the manufacture of the nutrient described in Patent Document 1 does not involve a heat sterilization process. In paragraph [0008] of the same document, there is a description that the nutrient solution of the prior art involves a dangerous work of heating, and heating is described as undesirable.
　特開2007-295877（特許文献２）は、ゲル化剤、及び多価金属塩を含有し、加熱殺菌処理されてなることを特徴とする乳たんぱく含有ゲル状栄養組成物を記載している。特許文献２は、段落[0009]にてゲル化剤としてカルボキシメチルセルロースナトリウムを例示している。また段落[0022]でアップル４倍濃縮果汁を投入し、８０℃で加温した旨、記載している。この発明は栄養剤のゲル強度を一定のものとする趣旨である（特許文献２の請求項４参照）。 JP 2007-295877 (Patent Document 2) describes a milk protein-containing gel-like nutritional composition containing a gelling agent and a polyvalent metal salt and heat-sterilized. Patent Document 2 exemplifies sodium carboxymethyl cellulose as a gelling agent in paragraph [0009]. In addition, paragraph [0022] states that apple 4 times concentrated fruit juice was added and heated at 80 ° C. This invention is intended to make the gel strength of the nutrients constant (see claim 4 of Patent Document 2).
　特開2004-261063（特許文献３）は、グリセリンクエン酸脂肪酸エステル等のグリセリン有機酸エステルを含有する乳成分含有ゲル状食品用乳化剤を記載している。また、同文献は、加熱殺菌工程前に乳化剤を添加し、加熱殺菌を行い、その後、乳成分含有ゲル状食品を緩慢冷却により固化させる工程を含む、ミルクプリンのような乳成分含有ゲル状食品の製造方法を記載している。これら特許文献２及び３は、いずれも増粘剤と乳化剤との相乗効果については、記載も示唆もない。また、吸水性食物繊維についても、記載も示唆もない。 JP 2004-261063 (Patent Document 3) describes a milk component-containing gel food emulsifier containing a glycerol organic acid ester such as glycerol citrate fatty acid ester. In addition, this document includes a milk component-containing gel food such as milk pudding, which includes a step of adding an emulsifier before the heat sterilization step, performing heat sterilization, and then solidifying the milk component-containing gel food by slow cooling. The manufacturing method is described. None of these Patent Documents 2 and 3 describes or suggests the synergistic effect of the thickener and the emulsifier. Also, there is no description or suggestion about water-absorbing dietary fiber.
　特開2007-289164 （特許文献４）は、流動食の製造方法として、増粘剤を均質に分散させた所定の粘度の調合液を製造し、加熱してレトルト殺菌し、所定の粘度を有する流動食の製造方法を記載している。同文献では増粘剤としてタマリンドガムが主に使用されている。特許文献４は、増粘剤と乳化剤との相乗効果については、その記載も示唆もない。同文献の段落[0025]の調製例では、原材料として食物繊維を用いた旨、記載されているが、これが如何なるものであるか具体的記載はない。また同文献中には、吸水性食物繊維についての記載や示唆はない。 JP-A-2007-289164 (Patent Document 4), as a liquid food manufacturing method, manufactures a preparation liquid having a predetermined viscosity in which a thickener is uniformly dispersed, heated and sterilized by retort, and has a predetermined viscosity. A method for producing a liquid food is described. In this document, tamarind gum is mainly used as a thickener. Patent Document 4 neither describes nor suggests the synergistic effect of the thickener and the emulsifier. In the preparation example of paragraph [0025] of the document, it is described that dietary fiber is used as a raw material, but there is no specific description of what this is. In the same document, there is no description or suggestion of water-absorbing dietary fiber.
特開2010-065013JP2010-065013 特開2007-295877JP2007-295877 特開2004-261063JP2004-261063 特開2007-289164JP2007-289164
　本発明の課題は、加熱処理前の粘度が低く、かつ加熱処理後の粘度が顕著に高い性質を有する栄養組成物を提供することである。 An object of the present invention is to provide a nutritional composition having a property that the viscosity before heat treatment is low and the viscosity after heat treatment is remarkably high.
　本発明者らは、吸水性食物繊維を用いることにより、加熱処理前の組成物の粘度を低い粘度に抑えつつ、加熱処理後の組成物の粘度を顕著に高めたという新しい知見に基づき、栄養組成物である本発明を完成させた。さらに、該組成物は、前記食物繊維の吸水作用により自由水が減少するため、一定の粘度を付与するのに必要な増粘剤等の量を低減することが可能となった。また、均質処理圧を調整することによって前記組成物の加熱処理後の粘度を調整することも可能である。また、本発明者らは、予めα化処理されていないデンプンを用いることにより、加熱処理前の組成物の粘度を低い粘度に抑えつつ、加熱処理後の組成物の粘度を顕著に高めたという新しい知見に基づき、栄養組成物である本発明を完成させた。 Based on the new knowledge that the viscosity of the composition after the heat treatment was significantly increased by using the water-absorbing dietary fiber, the present inventors have significantly increased the viscosity of the composition after the heat treatment. The present invention as a composition was completed. Furthermore, since the composition reduces free water due to the water-absorbing action of the dietary fiber, it is possible to reduce the amount of a thickener and the like necessary for imparting a certain viscosity. It is also possible to adjust the viscosity of the composition after the heat treatment by adjusting the homogenous treatment pressure. In addition, the inventors of the present invention have significantly increased the viscosity of the composition after the heat treatment while suppressing the viscosity of the composition before the heat treatment to a low viscosity by using starch that has not been pre-gelatinized. Based on the new knowledge, the present invention as a nutritional composition has been completed.
　すなわち、本発明は、以下のとおりである。 That is, the present invention is as follows.
[１]吸水性食物繊維を含み、加熱処理することにより粘度が上昇する性質を有する、粘性を有する栄養組成物。 [1] A viscous nutritional composition comprising water-absorbing dietary fiber and having a property of increasing viscosity by heat treatment.
[２]吸水性食物繊維が、加熱処理することにより吸水性が高まる性質を有するものであることを特徴とする、[１]に記載の栄養組成物。 [2] The nutritional composition according to [1], wherein the water-absorbing dietary fiber has a property of increasing water absorption by heat treatment.
[３]栄養組成物に対して０．１～３．０重量％の吸水性食物繊維を含み、加熱処理することにより粘度が上昇する性質を有する、[１]又は[２]に記載の粘性を有する栄養組成物。 [3] The viscosity according to [1] or [2], comprising 0.1 to 3.0% by weight of water-absorbing dietary fiber with respect to the nutritional composition, and having a property of increasing viscosity by heat treatment A nutritional composition.
[４]吸水性食物繊維が、不溶性食物繊維であることを特徴とする、[１]～[３]のいずれかに記載の栄養組成物。 [4] The nutritional composition according to any one of [1] to [3], wherein the water-absorbing dietary fiber is insoluble dietary fiber.
[５]吸水性食物繊維が、大豆食物繊維の不溶性繊維および／又は大豆ふすまであることを特徴とする、[１]～[４]のいずれかに記載の栄養組成物。 [5] The nutritional composition according to any one of [1] to [4], wherein the water-absorbing dietary fiber is insoluble fiber of soybean dietary fiber and / or soybean bran.
[６]タンパク質、脂質、又は糖質からなる群のうち１つ又は複数を含有し、組成物の組成物の比重が1.06～1.5である、[１]～[５]のいずれかに記載の栄養組成物。 [6] The composition according to any one of [1] to [5], comprising one or more of the group consisting of proteins, lipids, or carbohydrates, wherein the composition has a specific gravity of 1.06 to 1.5. Nutritional composition.
[７]増粘剤、および乳化剤からなる群のうち１つ又は複数を含有するものであることを特徴とする、[１]～[６]のいずれかに記載の栄養組成物。 [7] The nutritional composition according to any one of [1] to [6], which contains one or more of a group consisting of a thickener and an emulsifier.
[８]組成物の粘度が５～３００ｍＰａ・ｓであり、該組成物の粘度はＢ型粘度計を用いて４５～８５℃、１２rpmにて測定を行ったときのものである、[１]～[７]のいずれかに記載の栄養組成物。 [8] The viscosity of the composition is 5 to 300 mPa · s, and the viscosity of the composition is measured using a B-type viscometer at 45 to 85 ° C. and 12 rpm. [1] The nutritional composition according to any one of to [7].
[９]均質処理圧を10～100MPaに調整して均質化処理を行った、[１]～[８]のいずれかに記載の栄養組成物。 [9] The nutritional composition according to any one of [1] to [8], wherein the homogenization treatment was performed by adjusting the homogenization pressure to 10 to 100 MPa.
[１０]加熱処理し、さらに常温以下の温度で１～９０日保存することにより組成物の粘度が３００～６７００ｍＰａ・ｓとなったものであり、該加熱処理し、さらに常温以下の温度で１～９０日保存後の組成物の粘度はＢ型粘度計を用いて２０℃、１２rpmにて測定を行ったときのものである、[１]～[９]のいずれかに記載の栄養組成物。 [10] The viscosity of the composition becomes 300 to 6700 mPa · s by heat treatment and further storage at a temperature of room temperature or lower for 1 to 90 days. The nutritional composition according to any one of [1] to [9], wherein the viscosity of the composition after storage for 90 days is measured using a B-type viscometer at 20 ° C. and 12 rpm. .
[１１]　ｉ）栄養組成物に対し０．１～３．０重量％の吸水性食物繊維を用意する工程、
ｉｉ）　均質化のための圧処理工程、及び
ｉｉｉ）　加熱処理工程、
を含み、加熱処理前の組成物の粘度が５～３００ｍＰａ・ｓであり、該加熱処理前の組成物の粘度はＢ型粘度計を用いて４５～８５℃、１２rpmにて測定を行ったときのものであり、加熱処理および常温以下の温度による１～９０日の保存の後の組成物の粘度が３００～６７００ｍＰａ・ｓであり、該加熱処理および常温以下の温度による１～９０日の保存後の組成物の粘度はＢ型粘度計を用いて２０℃、１２rpmにて測定を行ったときのものである、粘性を有する栄養組成物の製造方法。 [11] i) providing 0.1 to 3.0% by weight of water-absorbing dietary fiber with respect to the nutritional composition;
ii) pressure treatment step for homogenization, and iii) heat treatment step,
The viscosity of the composition before heat treatment is 5 to 300 mPa · s, and the viscosity of the composition before heat treatment is measured at 45 to 85 ° C. and 12 rpm using a B-type viscometer. The viscosity of the composition after heat treatment and storage at a temperature below room temperature for 1 to 90 days is 300 to 6700 mPa · s, and the heat treatment and storage at a temperature below room temperature for 1 to 90 days The viscosity of the latter composition is a method for producing a viscous nutritional composition, which is measured using a B-type viscometer at 20 ° C. and 12 rpm.
[１２]　ｉ）栄養組成物に対して０．１～３．０重量％の吸水性食物繊維を用意する工程、
ｉｉ）　均質化のための圧処理工程、及び
ｉｉｉ）　加熱処理工程、
を含み、加熱処理前の組成物の粘度が５～３００ｍＰａ・ｓであり、該加熱処理前の組成物の粘度はＢ型粘度計を用いて４５～８５℃、１２rpmにて測定を行ったときのものであり、均質化のための圧処理工程における均質処理圧が１０～１００MPaであり、加熱処理および常温以下の温度による１～９０日の保存の後の組成物の粘度が３００～６７００ｍＰａ・ｓであり、該加熱処理および常温以下の温度による１～９０日の保存後の組成物の粘度はＢ型粘度計を用いて２０℃、１２rpmにて測定を行ったときのものである、粘性を有する栄養組成物の製造方法。 [12] i) providing 0.1 to 3.0% by weight of water-absorbing dietary fiber with respect to the nutritional composition;
ii) pressure treatment step for homogenization, and iii) heat treatment step,
The viscosity of the composition before heat treatment is 5 to 300 mPa · s, and the viscosity of the composition before heat treatment is measured at 45 to 85 ° C. and 12 rpm using a B-type viscometer. The homogenization pressure in the pressure treatment step for homogenization is 10 to 100 MPa, and the viscosity of the composition after heat treatment and storage for 1 to 90 days at a temperature below room temperature is 300 to 6700 mPa · The viscosity of the composition after the heat treatment and storage for 1 to 90 days at a temperature below room temperature is that measured when measured at 20 ° C. and 12 rpm using a B-type viscometer. A method for producing a nutritional composition.
[１３]予めα化処理されていないデンプンを含み、加熱処理することにより粘度が上昇する性質を有する、粘性を有する栄養組成物。 [13] A viscous nutritional composition comprising starch that has not been pre-gelatinized and having a property of increasing viscosity by heat treatment.
[１４]栄養組成物に対して０．１～３．０重量％の予めα化処理されていないデンプンを含み、加熱処理することにより粘度が上昇する性質を有する、[１３]に記載の粘性を有する栄養組成物。 [14] The viscosity according to [13], comprising 0.1 to 3.0% by weight of starch that has not been pre-gelatinized with respect to the nutritional composition, and has a property of increasing viscosity by heat treatment A nutritional composition.
[１５]タンパク質、脂質、又は糖質からなる群のうち１つ又は複数を含有し、組成物の組成物の比重が1.06～1.5である、[１３]～[１４]のいずれかに記載の栄養組成物。 [15] The composition according to any one of [13] to [14], wherein the composition contains one or more of the group consisting of proteins, lipids, or carbohydrates, and the composition has a specific gravity of 1.06 to 1.5. Nutritional composition.
[１６]増粘剤、および乳化剤からなる群のうち１つ又は複数を含有するものであることを特徴とする、[１３]～[１５]のいずれかに記載の栄養組成物。 [16] The nutritional composition according to any one of [13] to [15], which contains one or more of the group consisting of a thickener and an emulsifier.
[１７]組成物の粘度が５～３００ｍＰａ・ｓであり、該組成物の粘度はＢ型粘度計を用いて４５～８５℃、１２rpmにて測定を行ったときのものである、[１３]～[１６]のいずれかに記載の栄養組成物。 [17] The viscosity of the composition is 5 to 300 mPa · s, and the viscosity of the composition is measured using a B-type viscometer at 45 to 85 ° C. and 12 rpm. [13] The nutritional composition according to any one of to [16].
[１８]均質処理圧を10～100MPaに調整して均質化処理を行った、[１３]～[１７]のいずれかに記載の栄養組成物。 [18] The nutritional composition according to any one of [13] to [17], wherein the homogenization treatment is performed by adjusting the homogenization treatment pressure to 10 to 100 MPa.
[１９]加熱処理し、さらに常温以下の温度で１～９０日保存することにより組成物の粘度が３００～６７００ｍＰａ・ｓとなったものであり、該加熱処理し、さらに常温以下の温度で１～９０日保存後の組成物の粘度はＢ型粘度計を用いて２０℃、１２rpmにて測定を行ったときのものである、[１３]～[１８]のいずれかに記載の栄養組成物。 [19] The composition is heat-treated and further stored at a temperature of room temperature or lower for 1 to 90 days, so that the viscosity of the composition becomes 300 to 6700 mPa · s. The nutritional composition according to any one of [13] to [18], wherein the viscosity of the composition after storage for 90 days is measured using a B-type viscometer at 20 ° C. and 12 rpm. .
[２０]　ｉ）栄養組成物に対し０．１～３．０重量％の予めα化処理されていないデンプンを用意する工程、
ｉｉ）　均質化のための圧処理工程、及び
ｉｉｉ）　加熱処理工程、
を含み、加熱処理前の組成物の粘度が５～３００ｍＰａ・ｓであり、該加熱処理前の組成物の粘度はＢ型粘度計を用いて４５～８５℃、１２rpmにて測定を行ったときのものであり、加熱処理および常温以下の温度による１～９０日の保存の後の組成物の粘度が３００～６７００ｍＰａ・ｓであり、該加熱処理および常温以下の温度による１～９０日の保存後の組成物の粘度はＢ型粘度計を用いて２０℃、１２rpmにて測定を行ったときのものである、粘性を有する栄養組成物の製造方法。 [20] i) preparing 0.1-3.0% by weight of starch that has not been pre-gelatinized with respect to the nutritional composition;
ii) pressure treatment step for homogenization, and iii) heat treatment step,
The viscosity of the composition before heat treatment is 5 to 300 mPa · s, and the viscosity of the composition before heat treatment is measured at 45 to 85 ° C. and 12 rpm using a B-type viscometer. The viscosity of the composition after heat treatment and storage at a temperature below room temperature for 1 to 90 days is 300 to 6700 mPa · s, and the heat treatment and storage at a temperature below room temperature for 1 to 90 days The viscosity of the latter composition is a method for producing a viscous nutritional composition, which is measured using a B-type viscometer at 20 ° C. and 12 rpm.
[２１]　ｉ）栄養組成物に対して０．１～３．０重量％の予めα化処理されていないデンプンを用意する工程、
ｉｉ）　均質化のための圧処理工程、及び
ｉｉｉ）　加熱処理工程、
を含み、加熱処理前の組成物の粘度が５～３００ｍＰａ・ｓであり、該加熱処理前の組成物の粘度はＢ型粘度計を用いて４５～８５℃、１２rpmにて測定を行ったときのものであり、均質化のための圧処理工程における均質処理圧が１０～１００MPaであり、加熱処理および常温以下の温度による１～９０日の保存の後の組成物の粘度が３００～６７００ｍＰａ・ｓであり、該加熱処理および常温以下の温度による１～９０日の保存後の組成物の粘度はＢ型粘度計を用いて２０℃、１２rpmにて測定を行ったときのものである、粘性を有する栄養組成物の製造方法。 [21] i) preparing 0.1 to 3.0% by weight of the pre-pregelatinized starch based on the nutritional composition;
ii) pressure treatment step for homogenization, and iii) heat treatment step,
The viscosity of the composition before heat treatment is 5 to 300 mPa · s, and the viscosity of the composition before heat treatment is measured at 45 to 85 ° C. and 12 rpm using a B-type viscometer. The homogenization pressure in the pressure treatment step for homogenization is 10 to 100 MPa, and the viscosity of the composition after heat treatment and storage for 1 to 90 days at a temperature below room temperature is 300 to 6700 mPa · The viscosity of the composition after the heat treatment and storage for 1 to 90 days at a temperature below room temperature is that measured when measured at 20 ° C. and 12 rpm using a B-type viscometer. A method for producing a nutritional composition.
　本明細書は本願の優先権の基礎である日本国特許出願2011-108854号、並びに日本国特許出願2011-108857の明細書及び／又は図面に記載される内容を包含する。 This specification includes the contents described in the specification and / or drawings of Japanese Patent Application No. 2011-108854 and Japanese Patent Application 2011-108857, which are the basis of the priority of the present application.
　吸水性食物繊維を使用することにより、原材料の調合から容器に充填するまでの工程においては製造が容易な粘度を維持し、かつ加熱処理後は自然落下による経管投与に適した粘度である栄養組成物を提供することができた。また、予めα化処理されていないデンプンを用いることにより、原材料の調合から容器に充填するまでの工程においては製造が容易な粘度を維持し、かつ加熱処理後は自然落下による経管投与に適した粘度である栄養組成物を提供することができた。つまり、本発明の栄養組成物は、製造が容易でかつ、経管投与が容易な栄養組成物である。また、本発明の栄養組成物は、主に増粘剤により粘度を高めた組成物と比べて、加熱処理を行う前の粘度を低く抑えることが可能であり、そのため製造が容易となる。さらに、本発明の栄養組成物は、吸水性食物繊維を使用する場合、前記吸水性食物繊維の吸水作用により自由水が減少するため、一定の粘度を付与するのに必要な増粘剤等の含有量を従来のものと比較して低く抑えることが可能である。また、本発明の栄養組成物は、予めα化処理されていないデンプンを使用する場合、増粘剤を添加しなくとも適当な粘度が得られるため、一定の粘度を付与するのに必要な増粘剤等の含有量を従来のものと比較して低く抑えることが可能である。このことにより、従来品と同程度の粘度の組成物を製造する場合にも、加熱処理前の原材料の調合～均質化工程をさらに容易に行うことができ、また使用する原材料の一部を節約できるという経済的な利点もある。さらに、本発明の栄養組成物は、用いる予めα化処理されていないデンプン又は吸水性食物繊維の組成等により十分な粘度を有するものとすることができ、経口投与に用いる流出口を有する可撓性容器（いわゆるチアパック等）に使用することもできる。また、本発明の栄養組成物は、増粘剤の使用量を低く抑えることが可能であることに関連して、加熱処理前の組成物の粘度を過度に増大させることなく栄養組成物の含有熱量を従来のものよりも高くすることができる。 By using water-absorbing dietary fiber, it maintains a viscosity that is easy to manufacture in the process from preparation of raw materials to filling into containers, and the nutrition is suitable for tube administration by natural fall after heat treatment. A composition could be provided. Also, by using starch that has not been pre-gelatinized, it maintains a viscosity that is easy to manufacture in the process from preparation of raw materials to filling into containers, and is suitable for tube administration by natural fall after heat treatment. A nutritional composition having a high viscosity could be provided. That is, the nutritional composition of the present invention is a nutritional composition that is easy to manufacture and easy to administer by tube. Moreover, the nutrition composition of this invention can suppress the viscosity before heat-processing low compared with the composition which mainly increased the viscosity with the thickener, Therefore Manufacture becomes easy. Furthermore, when the water-absorbing dietary fiber is used, the nutritional composition of the present invention reduces free water due to the water-absorbing action of the water-absorbing dietary fiber, so that a thickener necessary for imparting a certain viscosity is used. It is possible to keep the content low compared to the conventional one. In addition, when a starch that has not been pre-gelatinized is used, the nutritional composition of the present invention can obtain an appropriate viscosity without adding a thickening agent. It is possible to keep the content of a sticking agent or the like low compared to the conventional one. This makes it easier to prepare and homogenize raw materials before heat treatment, and save some of the raw materials used, even when producing compositions with the same viscosity as conventional products. There is also an economic advantage of being able to do so. Furthermore, the nutritional composition of the present invention can have sufficient viscosity depending on the composition of starch or water-absorbing dietary fiber that has not been pre-gelatinized, and has a flexible outlet having an outlet used for oral administration. It can also be used for sex containers (so-called cheapack etc.). In addition, the nutritional composition of the present invention contains the nutritional composition without excessively increasing the viscosity of the composition before heat treatment in connection with the fact that the amount of thickener used can be kept low. The amount of heat can be made higher than the conventional one.
一定量の吸水性食物繊維および乳化剤を含有する組成物において、添加する増粘剤の量を変化させたときの組成物のレトルト殺菌後の粘度の変化を示す。The composition containing a fixed amount of water-absorbing dietary fiber and emulsifier shows the change in viscosity after retort sterilization of the composition when the amount of thickener added is changed. 一定量の吸水性食物繊維、増粘剤及び乳化剤の存在下において、均質処理圧を変化させたときの組成物のレトルト殺菌後の粘度の変化を示す。Fig. 4 shows the change in viscosity after retort sterilization of the composition when the homogenous processing pressure is changed in the presence of a certain amount of water-absorbing dietary fiber, thickener and emulsifier. 一定量の乳化剤を含有する組成物において、添加する吸水性食物繊維の量を変化させたときの組成物のレトルト殺菌前後の粘度の変化を示す。The composition containing a fixed amount of emulsifiers shows the change in viscosity before and after retort sterilization of the composition when the amount of water-absorbing dietary fiber added is changed.
　本発明の栄養組成物は、吸水性食物繊維及び／又は予めα化処理されていないデンプンを使用することにより、加熱処理後に粘度の高い組成物が得られるという新しい知見に基づく。 The nutritional composition of the present invention is based on a new finding that a composition having a high viscosity can be obtained after heat treatment by using water-absorbing dietary fiber and / or starch that has not been pre-gelatinized.
　食物繊維は、ヒトの消化酵素によって水解されない食物中の物質を指し、水に対する親和性から、水溶性食物繊維および不溶性食物繊維に分類される。その起源として、細胞壁の構造物質（セルロース、ヘミセルロース、不溶性ペクチン質、リグニン、キチン等）、非構成物質（水溶性ペクチン質、植物ガム、粘着物、海藻多糖類、化学修飾多糖類等）等が知られている（印南敏ら編、食物繊維、第一出版発行、１９８２年）。 The dietary fiber refers to a substance in food that is not hydrolyzed by human digestive enzymes, and is classified into water-soluble dietary fiber and insoluble dietary fiber based on its affinity for water. Its origins include cell wall structural substances (cellulose, hemicellulose, insoluble pectin, lignin, chitin, etc.), non-constituent substances (water-soluble pectin, plant gum, adhesive, seaweed polysaccharides, chemically modified polysaccharides, etc.) Known (edited by Satoshi Inami et al., Dietary fiber, published by Daiichi Shuppan, 1982).
　本発明で使用することのできる吸水性食物繊維は、吸水性のある食物繊維を指し、特に加熱処理により吸水性が高まる性質を有するのが好ましい。本発明の栄養組成物に吸水性食物繊維を用いると、その吸水作用により組成物中の自由水が減少するため、組成物中の溶液部分における増粘剤等の濃度が相対的に高まることになる。その結果、増粘剤等に由来する粘度が高まる結果となる。しかも、加熱処理することにより吸水性が高まる食物繊維を使用すると、加熱処理によってその粘度はさらに高まる。また、吸水性食物繊維を含有する本発明の栄養組成物において、予めα化処理されていない状態のデンプン、増粘多糖類、繊維状セルロース、結晶セルロース等のように、加熱処理により吸水性が高まる他の物質を一部併用してもよい。 The water-absorbing dietary fiber that can be used in the present invention refers to a dietary fiber having water-absorbing properties, and preferably has a property of increasing water-absorbing properties by heat treatment. When water-absorbing dietary fiber is used in the nutritional composition of the present invention, free water in the composition decreases due to its water-absorbing action, so that the concentration of thickeners and the like in the solution portion in the composition is relatively increased. Become. As a result, the viscosity derived from the thickener or the like is increased. In addition, when dietary fiber whose water absorption is increased by heat treatment is used, the viscosity is further increased by heat treatment. Further, in the nutritional composition of the present invention containing water-absorbing dietary fiber, the water-absorbing property can be increased by heat treatment, such as starch, thickening polysaccharide, fibrous cellulose, crystalline cellulose, etc. that have not been pre-gelatinized. Other substances that increase may be used in combination.
　本明細書において、加熱処理とは、後述の加熱殺菌のほか、70℃以上×数分以上、又は80℃以上×数分以上の加熱処理も含む。 In the present specification, the heat treatment includes heat treatment at 70 ° C. or higher × several minutes or 80 ° C. or higher × several minutes or more in addition to heat sterilization described later.
　本発明の吸水性食物繊維は、タンパク質、脂質、又は糖質等と共に加熱処理を行ってもよい。あるいは、タンパク質、脂質、又は糖質とは別途加熱処理を行い、加熱殺菌したタンパク質、脂質、又は糖質等に添加して用いてもかまわない。 The water-absorbing dietary fiber of the present invention may be subjected to a heat treatment together with protein, lipid, sugar or the like. Alternatively, the protein, lipid, or carbohydrate may be added to the heat-sterilized protein, lipid, carbohydrate, or the like that is separately heat-treated.
　本発明の吸水性食物繊維として、不溶性食物繊維を好適に使用することができる。前記不溶性食物繊維の例として、セルロース、ヘミセルロース（キシラン、マンナン、ガラクタン、グルカン、グルコマンナン、キシログルカン等）、ホロセルロース、マトリックス多糖、植物（野菜（レタス、セロリ、玉ねぎ、ごぼう、大根、グリーンピース、かんぴょう、トマト等）、果物（リンゴ、バナナ等）、穀類（大麦、小麦、からす麦、とうもろこし、アマランサス等）、芋類（さつまいも、じゃがいも、こんにゃく芋）、豆類（えんどう豆、大豆、小豆、ひよこ豆、いんげん豆、うずら豆、緑豆、等）、きのこ類（きくらげ、しいたけ等）、くり、アーモンド、ピーナツ、ごま等）に由来する食物繊維の不溶性繊維、他の天然物（動物、海藻、微生物等）に由来する食物繊維の不溶性繊維、前記天然物由来の不溶性繊維を化学的に修飾・部分分解又は精製したもの、化学的に合成した喫食可能な不溶性繊維、大豆ふすま、小麦ふすま、大麦ふすま、トウモロコシふすま、オート麦ふすま、ライ麦ふすま、ハトムギふすま、米糠、キビ、アワ、ヒエ、モロコシ等の雑穀ふすま、菽穀（マメ科）ふすま、ソバ等の擬穀ふすま、ゴマふすま、おから等を挙げることができ、好適な例として大豆食物繊維の不溶性繊維、大豆ふすま等を挙げる事ができる。また、前記不溶性食物繊維について、リグニン等の疎水性成分が除去されたもの、多数の側鎖を有するもの、非晶質であるものを好適に用いることができる。 Insoluble dietary fiber can be preferably used as the water-absorbing dietary fiber of the present invention. Examples of the insoluble dietary fiber include cellulose, hemicellulose (xylan, mannan, galactan, glucan, glucomannan, xyloglucan, etc.), holocellulose, matrix polysaccharide, plant (vegetables (lettuce, celery, onion, burdock, radish, green peas) , Kanpyo, tomatoes, etc.), fruits (apples, bananas, etc.), cereals (barley, wheat, oats, corn, amaranth, etc.), potatoes (sweet potatoes, potatoes, konjac potatoes), beans (peas, soybeans, soybeans, Red beans, chickpeas, kidney beans, quail beans, mung beans, etc.), mushrooms (kikurage, shiitake, etc.), chestnuts, almonds, peanuts, sesame etc. Chemicals of insoluble fibers of dietary fibers derived from microorganisms, etc., and insoluble fibers derived from natural products Modified, partially decomposed or refined, chemically synthesized insoluble fiber, soy bran, wheat bran, barley bran, corn bran, oat bran, rye bran, pearl bran, rice bran, millet, millet, millet Cereal bran such as sorghum, cereal bran, legume bran, sesame bran, okara, etc. Suitable examples include insoluble fiber of soybean dietary fiber, soybean bran, etc. I can do things. As the insoluble dietary fiber, those from which hydrophobic components such as lignin have been removed, those having a large number of side chains, and those that are amorphous can be suitably used.
　前記吸水性食物繊維は１種類あるいは複数種類を組み合わせて用いることができ、また、前記吸水性食物繊維を多く含む食品や、前記吸水性食物繊維を多く含む添加剤を用いてもかまわない。また、本発明において、前記吸水性食物繊維に他の食物繊維を一部併用してもかまわない。例えば、少なくとも大豆食物繊維の不溶性繊維および／又は大豆ふすまを本発明の組成物に使用する吸水性食物繊維に含んでもよい。本発明の実施例に使用した大豆食物繊維の不溶性繊維は、例えば、大豆を脱脂し、さらに水抽出した際に生じる不溶物を乾燥して取得することができる。また、おからを乾燥して得ることもできる。 The water-absorbing dietary fiber can be used alone or in combination, and a food containing a large amount of the water-absorbing dietary fiber or an additive containing a large amount of the water-absorbing dietary fiber may be used. Moreover, in this invention, you may use a part of other dietary fiber together with the said water absorbing dietary fiber. For example, at least insoluble fiber of soybean dietary fiber and / or soybean bran may be included in the water-absorbent dietary fiber used in the composition of the present invention. The insoluble fiber of the soy dietary fiber used in the examples of the present invention can be obtained, for example, by drying the insoluble matter produced when the soybean is defatted and further extracted with water. It can also be obtained by drying okara.
　五訂増補日本食品標準成分表（文部科学省：http://www.mext.go.jp/b_menu/shingi/gijyutu/gijyutu3/toushin/05031802.htm）によると、大豆（乾燥）に含まれる食物繊維の総量、水溶性食物繊維量、不溶性食物繊維量は、それぞれ17.1g/100可食部、1.8g/100可食部、15.3g/100可食部である。また、おから（旧製法）に含まれる食物繊維の総量、水溶性食物繊維量、不溶性食物繊維量は、それぞれ9.7g/100可食部、0.3g/100可食部、9.4g/100可食部であり、おから（新製法）に含まれる食物繊維の総量、水溶性食物繊維量、不溶性食物繊維量は、それぞれ11.5g/100可食部、0.4g/100可食部、11.1g/100可食部である。 According to the 5th Amendment Japanese Food Standard Composition Table (Ministry of Education, Culture, Sports, Science and Technology: http://www.mext.go.jp/b_menu/shingi/gijyutu/gijyutu3/toushin/05031802.htm) The total amount of fiber, the amount of water-soluble dietary fiber, and the amount of insoluble dietary fiber are 17.1 g / 100 edible portion, 1.8 g / 100 edible portion, and 15.3 g / 100 edible portion, respectively. In addition, the total amount of dietary fiber, water-soluble dietary fiber, and insoluble dietary fiber contained in okara (old method) are 9.7g / 100 edible part, 0.3g / 100 edible part, and 9.4g / 100 posible respectively. The total amount of dietary fiber, amount of water-soluble dietary fiber, and amount of insoluble dietary fiber contained in okara (new manufacturing method) are 11.5g / 100 edible part, 0.4g / 100 edible part, 11.1g, respectively. / 100 edible part.
　なお、本発明の吸水性食物繊維は、大豆増粘多糖類、難消化デキストリンのような水溶性食物繊維は含まない。本発明の栄養組成物において、水溶性食物繊維を一部併用してもかまわない。 In addition, the water-absorbing dietary fiber of the present invention does not contain water-soluble dietary fiber such as soybean thickening polysaccharide and indigestible dextrin. In the nutritional composition of the present invention, a part of the water-soluble dietary fiber may be used together.
　ふすまとは、穀物を製粉し穀物分を作ったときの残りをいう。例えば大豆ふすまとは、大豆を製粉した際に生ずる残りであり、小麦ふすまとは、小麦フィードとも呼ばれ、小麦を製粉し小麦粉を作ったときの残りである。ふすまのことを、イネ科植物の場合、糠（ぬか）と呼ぶこともある。糠は、穀物を精白した際に生じる果皮、種皮、胚芽などの部分をいう。本明細書ではふすまを糠と同義に用いる。また、ふすまを穀物全般に対して用い、例えば小麦、とうもろこし、オーツ麦等のような特定の穀物に限定されない。本発明に用いることのできるふすまとしては、限定するものではないが、化学的に合成した喫食可能な不溶性繊維、大豆ふすま、小麦ふすま、大麦ふすま、トウモロコシふすま、オート麦ふすま、ライ麦ふすま、ハトムギふすま、米糠、キビ、アワ、ヒエ、モロコシ等の雑穀ふすま、菽穀（マメ科）ふすま、ソバ等の擬穀ふすま、ゴマふすま、おから等を挙げることができる。 “Fusuma” refers to the remainder of the cereal milled to make the grain. For example, soybean bran is a residue produced when soybean is milled, and wheat bran is also called a wheat feed, and is a residue when wheat is milled to make flour. In the case of grasses, bran is sometimes called rice bran. Persimmon refers to parts such as pericarp, seed coat, and germ produced when grain is refined. In this specification, bran is used synonymously with cocoon. Further, bran is used for all grains, and is not limited to specific grains such as wheat, corn, oats and the like. Examples of bran that can be used in the present invention include, but are not limited to, chemically synthesized edible insoluble fiber, soy bran, wheat bran, barley bran, corn bran, oat bran, rye bran, and barley bran. , Rice bran, millet, millet, millet, sorghum bran, cereal bran bran, buckwheat fake bran, sesame bran, okara and the like.
　本発明の一の実施形態では、吸水性食物繊維の代わりに、又は吸水性食物繊維と共に、予めα化処理されていない状態のデンプンを用いることができる。予めα化処理されていない状態のデンプンは、水溶液中で加熱すると、それ自体が水溶液に粘性を付与すること、および吸水性が高まることが知られている。本明細書においては、天然の結晶状態のデンプンをβデンプンといい、デンプンの糖鎖間の水素結合が破壊され糖鎖が自由になった状態のデンプンをαデンプンという。デンプンは加熱により、例えば加熱処理工程により水素結合が破壊されα化されることが知られている。加熱処理前の栄養組成物にα化処理されたデンプンを添加すると加熱処理前の組成物の粘度が上昇し、好ましくない。したがって本発明の栄養組成物は、好ましくは加熱処理前にα化処理されたデンプンを含まない。本発明の栄養組成物に使用する予めα化処理されていない状態のデンプンの量は、作製する栄養組成物の粘度、増粘剤・乳化剤等の他成分の種類・含量、均質処理圧等によって適宜調整することができるが、あえて挙げるなら栄養組成物に対して０．１０～５．００重量％（w/w％）、０．５０～５．００重量％（w/w％）、好ましくは０．１０～３．００重量％（w/w％）、好ましくは０．１０～２．５０重量％（w/w％）、好ましくは０．１０～２．２０重量％（w/w％）、好ましくは０．１０～２．００重量％（w/w％）、好ましくは０．１０～１．５０重量％(w/w％)、好ましくは０．２０～１．０重量％、より好ましくは０．２０～０．８０重量％を使用することができる。本発明において、前記下限値と前記上限値とを、前記のいずれかの値に設定した場合、使用する予めα化処理されていない状態のデンプンの量を「（下限値）～（上限値）」と記載することができる。 In one embodiment of the present invention, starch that has not been pre-gelatinized can be used instead of or together with the water-absorbing dietary fiber. It is known that starch that has not been pregelatinized in advance imparts viscosity to the aqueous solution and increases water absorption when heated in an aqueous solution. In the present specification, starch in a natural crystalline state is referred to as β-starch, and starch in a state where the hydrogen bonds between starch sugar chains are broken and sugar chains are freed is referred to as α-starch. It is known that starch is α-ized by breaking hydrogen bonds by heating, for example, by a heat treatment step. Addition of starch that has been pregelatinized to the nutritional composition before the heat treatment increases the viscosity of the composition before the heat treatment, which is not preferable. Accordingly, the nutritional composition of the present invention preferably does not contain starch that has been pregelatinized prior to heat treatment. The amount of starch that has not been pre-gelatinized for use in the nutritional composition of the present invention depends on the viscosity of the nutritional composition to be produced, the type and content of other ingredients such as thickeners and emulsifiers, and the homogenous treatment pressure. Although it can be adjusted as appropriate, 0.10 to 5.00% by weight (w / w%), 0.50 to 5.00% by weight (w / w%) with respect to the nutritional composition is preferable. Is 0.10 to 3.00 wt% (w / w%), preferably 0.10 to 2.50 wt% (w / w%), preferably 0.10 to 2.20 wt% (w / w) %), Preferably 0.10 to 2.00% by weight (w / w%), preferably 0.10 to 1.50% by weight (w / w%), preferably 0.20 to 1.0% by weight More preferably, 0.20 to 0.80% by weight can be used. In the present invention, when the lower limit value and the upper limit value are set to any one of the above values, the amount of starch that has not been pre-gelatinized and used is defined as “(lower limit value) to (upper limit value)”. Can be described.
　本発明で用いられるデンプンの種類としては例えば小麦粉、米粉、ライ麦粉、コーンスターチ、ワキシーコーンスターチ、コーンフラワー、馬鈴薯澱粉、豆類デンプン、甘藷デンプン、タピオカデンプン、ジャガイモデンプン、サツマイモデンプン等を挙げることができる。また必要に応じて先の澱粉類を２種以上組み合わせたり、あるいはα化処理されていないデンプンであれば加工澱粉類を使用することも可能である。 Examples of the starch used in the present invention include wheat flour, rice flour, rye flour, corn starch, waxy corn starch, corn flour, potato starch, legume starch, sweet potato starch, tapioca starch, potato starch and sweet potato starch. If necessary, two or more kinds of the above starches may be combined, or modified starches may be used as long as they are not pregelatinized.
　本発明の吸水性食物繊維及び予めα化処理されていないデンプンは加熱すると吸水性が高くなる。つまりこれらのことを、加熱すると吸水性が高くなる補助剤と総称することもできる。一の実施形態において、本発明の栄養組成物は、吸水性食物繊維及び予めα化処理されていないデンプンからなる群より選択される、加熱すると吸水性が高くなる補助剤を含む。 The water-absorbing dietary fiber of the present invention and starch that has not been pre-gelatinized have high water absorption when heated. That is, these can also be collectively referred to as auxiliary agents that increase water absorption when heated. In one embodiment, the nutritional composition of the present invention comprises an adjuvant that increases water absorption upon heating, selected from the group consisting of water-absorbing dietary fiber and pre-pregelatinized starch.
　本発明の栄養組成物に使用する吸水性食物繊維及び／又は予めα化処理されていないデンプンの量は、作製する栄養組成物の粘度、吸水性食物繊維又は予めα化処理されていないデンプンの種類、食品タンパク質・増粘剤・乳化剤等の他成分の種類・含量、均質処理圧等によって適宜調整することができる、あえて挙げるなら栄養組成物に対して０．１０～３．００重量％（w/w％）、好ましくは０．１０～２．５０重量％（w/w％）、好ましくは０．１０～２．２０重量％（w/w％）、好ましくは０．１０～２．００重量％（w/w％）、好ましくは０．１０～１．５０重量％(w/w％)、好ましくは０．２０～１．０重量％、より好ましくは０．２０～０．８０重量％を使用することができる。本発明において、前記下限値と前記上限値とを、前記のいずれかの値に設定した場合、使用する吸水性食物繊維の量を「（下限値）～（上限値）」と記載することができる。 The amount of water-absorbing dietary fiber and / or pre-pregelatinized starch used in the nutritional composition of the present invention depends on the viscosity of the nutritional composition to be produced, water-absorbing dietary fiber or starch that has not been pre-gelatinized. It can be adjusted as appropriate depending on the type, type and content of other ingredients such as food protein, thickener, emulsifier, etc., homogenous treatment pressure, etc. 0.10 to 3.00% by weight based on the nutritional composition w / w%), preferably 0.10 to 2.50% by weight (w / w%), preferably 0.10 to 2.20% by weight (w / w%), preferably 0.10 to 2.%. 00 wt% (w / w%), preferably 0.10 to 1.50 wt% (w / w%), preferably 0.20 to 1.0 wt%, more preferably 0.20 to 0.80 % By weight can be used. 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-absorbing dietary fiber to be used may be described as “(lower limit value) to (upper limit value)”. it can.
　また、吸水性食物繊維の粒子は大きい方が吸水性に優れる（印南敏ら編、食物繊維、第一出版発行、１９８２年）。本発明において、好適に用いることのできる該食物繊維の大きさは、作製する栄養組成物の粘度、吸水性食物繊維の種類・含量、食品タンパク質・増粘剤・乳化剤等の他成分の種類・含量、均質処理圧等によって適宜調整することができるが、あえて挙げるなら、吸水させる前の乾燥状態の吸水性食物繊維の大きさについて、２０メッシュを篩過し、かつ１００メッシュを篩過しない大きさ、より好ましくは６０メッシュを篩過し、かつ１００メッシュを篩過しない大きさを挙げることができる。同様のことが予めα化処理されていないデンプンについてもあてはまる。 Also, the larger the water-absorbing dietary fiber particles, the better the water-absorbing property (edited by Tominami Inami, Dietary Fiber, published by Daiichi Shuppan, 1982). In the present invention, the size of the dietary fiber that can be suitably used includes the viscosity of the nutritional composition to be produced, the type and content of the water-absorbing dietary fiber, the types of other ingredients such as food proteins, thickeners, and emulsifiers. It can be adjusted as appropriate depending on the content, homogenous treatment pressure, etc. However, if it is intentionally mentioned, the size of the water-absorbing dietary fiber in the dry state before absorbing water is a size that is sieved through 20 mesh and not sieved through 100 mesh. More preferably, a size that sifts 60 mesh and does not sift 100 mesh can be mentioned. The same applies to starch that has not been pre-gelatinized.
　大豆食物繊維は、セルロース、ヘミセルロース等を含有し、その重合度や立体構造によって水溶性食物繊維および不溶性食物繊維が存在する。水溶性食物繊維はそれ自体に増粘性があるため増粘安定剤として実用化されている。一方、セルロースおよびヘミセルロースを主成分とする不溶性食物繊維は、それ自体に増粘性がほとんどみられない。大豆食物繊維の不溶性食物繊維のうち、大きな３次構造を有するものは吸水性にすぐれ、さらに加熱するとその吸水性が高まる性質を有する。大豆ふすまは、大豆食物繊維の不溶性食物繊維に富む素材として知られている。 Soy dietary fiber contains cellulose, hemicellulose, and the like, and water-soluble dietary fiber and insoluble dietary fiber exist depending on the degree of polymerization and the three-dimensional structure. Since water-soluble dietary fiber itself has a thickening viscosity, it has been put to practical use as a thickening stabilizer. On the other hand, the insoluble dietary fiber mainly composed of cellulose and hemicellulose hardly shows thickening itself. Among the insoluble dietary fibers of soybean dietary fiber, those having a large tertiary structure are excellent in water absorption, and have the property of increasing their water absorption when heated. Soy bran is known as a material rich in insoluble dietary fiber of soy dietary fiber.
　本発明で使用することのできる増粘剤（ゲル化剤、安定剤、増粘安定剤、糊料ともいう）の例として、ローカストビーンガム、κ－カラギナン、ι－カラギナン、λ－カラギナン、カラギナン、ゼラチン、ローメトキシルペクチン、ハイメトキシルペクチン、ペクチン、タラガム、寒天、低強度寒天、ジェランガム、グアーガム、キサンタンガム、タマリンドガム、プロピレングリコール、エチルヒドロキシエチルセルロース、カルボキシメチルセルロース等を挙げることができ、好適な例として多糖類を主成分とする増粘剤を挙げる事ができる。前記増粘剤は１種類あるいは複数種類を組み合わせて用いることができる。また、本発明において、前記増粘剤に他の増粘剤を一部併用してもかまわない。例えば、カラギナンおよび／又は低強度寒天を本発明の組成物に使用する増粘剤に含んでもよい。本発明の栄養組成物に使用する増粘剤の量は、作製する栄養組成物の粘度、増粘剤の種類、吸水性食物繊維及び／又は予めα化処理されていないデンプン、乳化剤等の他成分の種類・含量、均質処理圧等によって適宜調整することができる。本発明において増粘剤を使用する場合、その下限量は、あえて挙げるなら、例えば、栄養組成物に対して０．０１重量％であり、０．０２重量％であり、０．０５重量％であり得る。またその上限量は、あえて挙げるなら、例えば、栄養組成物に対して２．０重量％であり、１．０重量％であり、０．５重量％であり得る。本発明において、前記下限値と前記上限値を、前記のいずれかの値に設定した場合、使用する増粘剤の量を「（下限値）～（上限値）」と記載することができる。また、本発明においては、増粘剤を使用しなくても構わない。 Examples of thickeners (also referred to as gelling agents, stabilizers, thickening stabilizers, and pastes) that can be used in the present invention include locust bean gum, κ-carrageenan, ι-carrageenan, λ-carrageenan, carrageenan , Gelatin, low methoxyl pectin, high methoxyl pectin, pectin, tara gum, agar, low-strength agar, gellan gum, guar gum, xanthan gum, tamarind gum, propylene glycol, ethyl hydroxyethyl cellulose, carboxymethyl cellulose, etc. The thickener which has a polysaccharide as a main component can be mentioned. The thickener can be used alone or in combination of two or more. In the present invention, other thickeners may be used in combination with the thickener. For example, carrageenan and / or low intensity agar may be included in the thickener used in the composition of the present invention. The amount of the thickener used in the nutritional composition of the present invention includes the viscosity of the nutritional composition to be produced, the type of thickener, water-absorbing dietary fiber and / or starch, emulsifier, etc. that have not been pre-gelatinized. It can be appropriately adjusted depending on the type and content of the components, the homogenous processing pressure, and the like. When the thickener is used in the present invention, the lower limit amount is, for example, 0.01% by weight, 0.02% by weight, 0.05% by weight with respect to the nutritional composition. possible. Moreover, the upper limit amount is, for example, 2.0% by weight, 1.0% by weight, or 0.5% by weight with respect to the nutritional composition. In the present invention, when the lower limit value and the upper limit value are set to any one of the above values, the amount of the thickener used can be described as “(lower limit value) to (upper limit value)”. Moreover, in this invention, it is not necessary to use a thickener.
　カラギナンは、ガラクトースとアンヒドロガラクトースからなる多糖類の硫酸エステルの塩類で、イバラノリ、キリンサイ、ギンナンソウ、スギノリ、ツノマタの全藻より水またはアルカリ水溶液で抽出・精製して得られる（精製カラギナン）。別名をカラギーナン、カラゲナン、カラゲニン、Carrageenanともいう。キリンサイの全藻を乾燥、またはアルカリ処理の後に中和・乾燥処理して得られる、ユーケマ粉末または加工ユーケマ藻類として使用することもできる。ガラクトースとアンヒドロガラクトースの比率や硫酸エステルの数により主にκ－、ι－、λ－のタイプのカラギナンが存在する。また、κ－カラギナン分子の一部をι－カラギナンに置換したκ－カラギナンや、食用以外で使用する分解カラギナンも存在する。κ－およびι－タイプのカラギナンはゲル化する性質を有し、水溶液における粘度はκ－カラギナン＜ι－カラギナンである。この水溶液を冷却すると、κ－カラギナンは堅くて脆いゲル、ι－カラギナンは粘弾性のあるゲルを形成する。また、κ－およびι－タイプのカラギナンは、塩や乳タンパク質と反応して強いゲルを形成する（日高徹ら, 食品添加物事典,食品化学新聞社, 1997年発行, ｐ．７４、および、天然物便覧　第１４版，食品と科学社，1998年発行，ｐ．１１０－１１１）。 Carrageenan is a polysaccharide sulfate salt composed of galactose and anhydrogalactose, which is obtained by extraction and purification with water or an alkaline aqueous solution from all the algae of Ibaranori, Kirinsai, Ginnanso, Suginori and Tsunomatata (purified carrageenan). Also known as Carrageenan, Carrageenan, Carrageenan, Carrageenan. It can also be used as a Yukema powder or processed Yukema algae obtained by drying or alkali treatment followed by neutralization and drying treatment of all ginseng algae. Depending on the ratio of galactose and anhydrogalactose and the number of sulfates, κ-, ι-, and λ-type carrageenans exist. In addition, there are κ-carrageenan in which a part of the κ-carrageenan molecule is substituted with ι-carrageenan, and decomposed carrageenan used for other than food. κ- and ι-type carrageenans have the property of gelling, and the viscosity in aqueous solution is κ-carrageenan <ι-carrageenan. When this aqueous solution is cooled, κ-carrageenan forms a firm and brittle gel and ι-carrageenan forms a viscoelastic gel. Also, κ- and ι-type carrageenans react with salts and milk proteins to form strong gels (Toru Hidaka et al., Sakai Food Additives Encyclopedia, Food Chemistry Newspaper, 1997 published, p.74, and Natural Product Handbook 14th Edition, Food and Science, 1998, p.110-111).
　低強度寒天とは、寒天を熱処理することによって寒天成分の分子を切断し、ゼリー強度（日寒水式）が1.5％の寒天濃度で10～250g/cm2に調整したものであり、寒天に比べてゼリー強度が低い。低強度寒天は、例えば特許第3414954号に記載の方法で製造することができる。なお、ゼリー強度（日寒水式）とは、寒天の1.5%溶液を調製し、20℃で15時間放置して凝固せしめたゲルについて、その表面 1cm2当たり20秒間耐え得る最大重量（g数）をいう。 Low-intensity agar is obtained by cleaving the agar component molecules by heat-treating the agar and adjusting the jelly strength (Nichikansui method) to 10 to 250 g / cm 2 at an agar concentration of 1.5%. The jelly strength is low. The low-intensity agar can be produced, for example, by the method described in Japanese Patent No. 3414954. The jelly strength (Niskansui method) is the maximum weight (in grams) that can withstand 20 seconds per 1 cm 2 of the surface of a gel that has been solidified by preparing a 1.5% solution of agar for 15 hours at 20 ° C. Say.
　本発明で使用することのできる乳化剤の例として、グリセリン脂肪酸エステル（例えば、ペンタグリセリンモノラウレート、ヘキサグリセリンモノラウレート、デカグリセリンモノラウレート、テトラグリセリンモノステアレート、デカグリセリンモノステアレート、デカグリセリンジステアレート、ジグリセリンモノオレート、デカグリセリンモノオレート、デカグリセリンエルカ酸エステル等）、有機酸（酢酸、乳酸、クエン酸、コハク酸、ジアセチル酒石酸等）モノグリセリド、ポリグリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル（例えば、ショ糖エルカ酸エステル、ショ糖ステアリン酸エステル、ショ糖ミリスチン酸エステル等）、（アブラナ、卵黄、分別、乳等）レシチン、酵素分解レシチン（例えば、酵素分解アブラナレシチン等）等を挙げることができ、好適な例として有機酸モノグリセリドを挙げることができる。前記乳化剤は１種類あるいは複数種類を組み合わせて用いることができ、親水性の乳化剤と他の乳化剤を組み合わせて用いてもよい。また、本発明において、前記乳化剤に前記乳化剤以外の他の乳化剤が一部、例えば前記乳化剤より少ない量で、含まれていてもよい。例えば、少なくともコハク酸モノグリセリドおよび／またはジアセチル酒石酸モノグリセリドを本発明の組成物に使用する乳化剤に含んでもよく、少なくとも有機酸モノグリセリドを本発明の組成物に使用する乳化剤に含んでもよい。乳化剤の添加量は作製する栄養組成物の粘度、乳化剤の種類、吸水性食物繊維、増粘剤等の他原料の含量、均質処理圧等によって適宜調整することができる。その下限量は、あえて挙げるなら、例えば、栄養組成物に対して０．０２重量％であり、０．０５重量％であり、０．１０重量％であり、０．５５重量％であり、０．６０重量％であり、０．７０重量％であり得る。またその上限量は、あえて挙げるなら、例えば、栄養組成物に対して２．０重量％であり、１．５重量％であり、１．０重量％であり得る。本発明において、前記下限値と前記上限値を、前記のいずれかの値に設定した場合、使用する乳化剤の量を「（下限値）～（上限値）」と記載することができる。 Examples of emulsifiers that can be used in the present invention include glycerol fatty acid esters (for example, pentaglycerol monolaurate, hexaglycerol monolaurate, decaglycerol monolaurate, tetraglycerol monostearate, decaglycerol monostearate, deca Glycerin distearate, diglycerin monooleate, decaglycerin monooleate, decaglycerin erucic acid ester, etc.), organic acids (acetic acid, lactic acid, citric acid, succinic acid, diacetyltartaric acid etc.) monoglyceride, polyglycerin fatty acid ester, propylene glycol fatty acid Esters, polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, sucrose fatty acid esters (eg sucrose erucic acid ester, sucrose stearate ester, sucrose myris Phosphate esters), and (rape, egg yolk, fractionation, milk, etc.) lecithin, enzymatically decomposed lecithin (e.g., there may be mentioned enzymatic degradation rapeseed lecithin), and the like, organic acid monoglyceride Preferred examples. The said emulsifier can be used 1 type or in combination of multiple types, and you may use it combining a hydrophilic emulsifier and another emulsifier. Moreover, in this invention, other emulsifiers other than the said emulsifier may be contained in the said emulsifier in part, for example in the quantity smaller than the said emulsifier. For example, at least succinic acid monoglyceride and / or diacetyltartaric acid monoglyceride may be included in the emulsifier used in the composition of the present invention, and at least organic acid monoglyceride may be included in the emulsifier used in the composition of the present invention. The amount of the emulsifier added can be appropriately adjusted depending on the viscosity of the nutritional composition to be produced, the type of emulsifier, the content of other raw materials such as a water-absorbing dietary fiber and a thickener, the homogeneous treatment pressure, and the like. The lower limit amount is, for example, 0.02% by weight, 0.05% by weight, 0.10% by weight, 0.55% by weight, 0% with respect to the nutritional composition. .60% by weight and may be 0.70% by weight. Moreover, the upper limit amount is, for example, 2.0% by weight, 1.5% by weight, or 1.0% by weight with respect to the nutritional composition. 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 emulsifier to be used can be described as “(lower limit value) to (upper limit value)”.
　モノグリセリドは、グリセリンの１つの水酸基に脂肪酸が結合したものである。有機酸モノグリセリドは、有機酸が前記モノグリセリドの水酸基にエステル結合したものをいう。 Monoglyceride is a fatty acid bonded to one hydroxyl group of glycerin. The organic acid monoglyceride refers to an organic acid ester-bonded to the hydroxyl group of the monoglyceride.
　ジアセチル酒石酸モノグリセリドは、酒石酸の水酸基がアセチル化した化合物が、前記モノグリセリドの水酸基にエステル結合したものである。別名、TMG、DATEM (Diacetyl Tartaric (Acid) ester of monoglyceride)ともいう。Ｏ／Ｗ型乳化に用いられることがある。 Diacetyl tartaric acid monoglyceride is a compound in which a hydroxyl group of tartaric acid is acetylated and ester-bonded to the hydroxyl group of the monoglyceride. Also known as TMG, DATEM (Diacetyl Tartaric (Acid) ester of monoglyceride). It may be used for O / W type emulsification.
　コハク酸モノグリセリドは、コハク酸が前記モノグリセリドの水酸基にエステル結合したものである。別名、SMG（Succinic Acid esters of monoglyceride）ともいう。Ｏ／Ｗ型乳化に用いられることがある。 The succinic acid monoglyceride is obtained by esterifying succinic acid to the hydroxyl group of the monoglyceride. Also known as SMG (Succinic Acid esters of monoglyceride). It may be used for O / W type emulsification.
　本発明において、有機酸モノグリセリドを構成する脂肪酸の例としてカプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、オレイン酸等の飽和脂肪酸や不飽和脂肪酸を挙げることができるが、この例に限定されない。 In the present invention, examples of fatty acids constituting the organic acid monoglyceride include saturated fatty acids and unsaturated fatty acids such as caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, and oleic acid. It is not limited to examples.
　本発明において、タンパク質の全部または一部に食品タンパク質を使用することができる。本発明において使用することのできる食品タンパク質の例として、乳由来タンパク質（カゼイン、カゼインナトリウム、ＭＰＣ（Ｍｉｌｋ　Ｐｒｏｔｅｉｎ　Ｃｏｎｃｅｎｔｒａｔｅ）、α－カゼイン、β－カゼイン、κ－カゼイン等、これらの分解物等）、大豆由来タンパク質（グリシニン、βコングリシニン等）、小麦由来タンパク質（グルテン、グルアジン、グルテリン等）、畜肉由来タンパク質（筋肉構造タンパク、ミオシン、アクチン等）、魚肉（筋繊維タンパク、アクトミオシン、ミオシン、アクチン等）、鶏卵由来タンパク質（卵白アルブミン、卵黄リポタンパク等）、豚皮由来タンパク質（ゼラチン等）等を挙げることができ、好適な例としてカゼインナトリウムを挙げる事ができる。本発明において、食品タンパク質は１種類あるいは複数種類を組み合わせて用いることができる。また、本発明において、前記タンパク質に他の食品タンパク質を一部併用してもかまわない。例えば、少なくともカゼインナトリウムを本発明の組成物に使用する食品タンパク質に含んでもよい。本発明の栄養組成物に使用する食品タンパク質の量は、作製する栄養組成物の粘度、ｐＨ、イオン強度、温度、食品タンパク質の種類、食物繊維・増粘剤・乳化剤等の他成分の種類・含量、均質処理圧、等によって適宜調整することができるが、あえて挙げるなら栄養組成物に対して１．０～１２．０重量％(w/w％)、好ましくは２．０～１０．０重量％、より好ましくは３．０～８．０重量％を使用することができる。 In the present invention, food protein can be used for all or part of the protein. Examples of food proteins that can be used in the present invention include milk-derived proteins (casein, sodium caseinate, MPC (Milk Protein Concentrate), α-casein, β-casein, κ-casein, etc., and their degradation products), Soybean-derived proteins (glycinin, β-conglycinin, etc.), wheat-derived proteins (gluten, glutazine, glutelin, etc.), livestock meat-derived proteins (muscle structural proteins, myosin, actin, etc.), fish meat (muscle fiber protein, actomyosin, myosin, actin, etc.) ), Chicken egg-derived proteins (egg albumin, egg yolk lipoprotein, etc.), pork skin-derived proteins (gelatin etc.) and the like, and a preferred example is sodium caseinate. In the present invention, the food protein can be used alone or in combination. In the present invention, other food proteins may be used in combination with the protein. For example, at least sodium caseinate may be included in the food protein used in the composition of the present invention. The amount of food protein used in the nutritional composition of the present invention is the viscosity, pH, ionic strength, temperature, type of food protein, type of other ingredients such as dietary fiber, thickener, emulsifier, etc. The content can be appropriately adjusted depending on the content, the homogenous treatment pressure, etc., but if it is mentioned, it is 1.0 to 12.0% by weight (w / w%), preferably 2.0 to 10.0 with respect to the nutritional composition. % By weight, more preferably 3.0 to 8.0% by weight can be used.
　本発明の栄養組成物は糖類を含有することができる。本発明で使用することのできる糖類の例として、でんぷん、デキストリン、セルロース、グルコマンナン、グルカン等の多糖類や、キチン類、フラクトオリゴ糖、ガラクトオリゴ糖、マンナンオリゴ糖、低分子多糖類、低分子デキストリン、低分子セルロース、低分子グルコマンナン等を挙げることができる。例えば、ＤＥ値が１２～５０、１５～４０、２０～４０のものを使用することができる。また、糖類の由来は植物、動物、微生物等のいずれであってもよく、化学的に合成したものであってもよい。例えば、植物（バレイショ、米、サツマイモ、トウモロコシ、小麦、豆類（そらまめ、緑豆、小豆等）、キャッサバ等）、動物（甲殻類、昆虫、貝等）、微生物（キノコ、かび等）などに由来する糖類をそのまま、あるいは、酵素反応、微生物を用いた反応、熱、化学反応等の手段を用いて一部または全部を分解、修飾等の処理をしたものを用いてもよい。本発明の栄養組成物に使用する糖類の量や種類は、作製する栄養組成物の粘度、乳化剤・増粘剤・タンパク質・脂質等の他原料の種類や含量等によって適宜調整・選択することができる。 The nutritional composition of the present invention can contain saccharides. Examples of sugars that can be used in the present invention include polysaccharides such as starch, dextrin, cellulose, glucomannan and glucan, chitins, fructooligosaccharides, galactooligosaccharides, mannan oligosaccharides, low molecular weight polysaccharides, low molecular weight dextrins. , Low molecular cellulose, low molecular glucomannan and the like. For example, DE values of 12 to 50, 15 to 40, and 20 to 40 can be used. Moreover, the origin of saccharides may be any of plants, animals, microorganisms, etc., and may be chemically synthesized. For example, it is derived from plants (potato, rice, sweet potato, corn, wheat, beans (boiled beans, mung beans, red beans, etc.), cassava, animals (crustaceans, insects, shellfish, etc.), microorganisms (mushrooms, fungi, etc.) Saccharides may be used as they are, or a part or the whole of which may be decomposed, modified, etc. by means of enzyme reaction, reaction using microorganisms, heat, chemical reaction, or the like. The amount and type of saccharides used in the nutritional composition of the present invention can be appropriately adjusted and selected depending on the viscosity of the nutritional composition to be produced, the type and content of other raw materials such as emulsifiers, thickeners, proteins and lipids. it can.
　デキストリンは、でんぷんを熱、酸、酵素等によって分解等し、必要であれば精製して得られる生成物をいう。別名ブリティッシュガム、スターチガム、Dextrineともいう。製法や分解の程度等により、種々のデキストリンが存在する。種々のデキストリンの例として、マルトデキストリン、難消化デキストリン（水溶性食物繊維）、シクロデキストリン、可溶化デンプン、分岐コーンシラップ等を挙げることができる。デキストリンはデキストロース当量（ＤＥ）により評価されうる。当業者であれば、慣用の方法でＤＥを決定することができる。例えばマルトデキストリンのデキストロース当量は３から２０とされる。本発明に用いるデキストリンは、デキストロース当量（ＤＥ）が通常１２～５０、好ましくは１５～４０、より好ましくは２０～４０である。このデキストリンと他のＤＥをもつデキストリンを併用して用いてもかまわない。 Dextrin is a product obtained by decomposing starch with heat, acid, enzyme, etc. and purifying it if necessary. Also known as British gum, starch gum, or Dextrine. Various dextrins exist depending on the production method and the degree of decomposition. Examples of various dextrins include maltodextrin, indigestible dextrin (water-soluble dietary fiber), cyclodextrin, solubilized starch, and branched corn syrup. Dextrin can be evaluated by dextrose equivalent (DE). A person skilled in the art can determine the DE in a conventional manner. For example, the dextrose equivalent of maltodextrin is 3 to 20. The dextrose equivalent (DE) of the dextrin used in the present invention is usually 12 to 50, preferably 15 to 40, more preferably 20 to 40. This dextrin may be used in combination with other dextrin having DE.
　本発明の栄養組成物は、前記の吸水性食物繊維及び／又は予めα化処理されていないデンプン、増粘剤、乳化剤、食品タンパク質、糖類の他に、水、タンパク質、糖質、脂質、ビタミン類、ミネラル類、有機酸、有機塩基、果汁、フレーバー類、pH調節剤等を使用することができる。タンパク質としては、例えば乳由来タンパク質、タンパク質酵素分解物、全脂粉乳、脱脂粉乳、カゼイン、カゼイン分解物、ホエイ粉、ホエイタンパク質、ホエイタンパク質濃縮物、ホエイタンパク質分離物、ホエイタンパク質加水分解物、α―カゼイン、β―カゼイン、κ－カゼイン、β―ラクトグロブリン、α―ラクトアルブミン、ラクトフェリン、大豆タンパク質、鶏卵タンパク質、肉タンパク質等の動植物性タンパク質、これらの分解物；バター、乳清ミネラル、クリーム、ホエイ、非タンパク態窒素、シアル酸、リン脂質、乳糖等の各種乳由来成分などが挙げられる。カゼインホスホペプチド、リジン等のペプチドやアミノ酸を含んでいてもよい。糖質としては、例えば、糖類、加工澱粉（テキストリンのほか、可溶性澱粉、ブリティッシュスターチ、酸化澱粉、澱粉エステル、澱粉エーテル等）、食物繊維などが挙げられる。脂質としては、例えば、ラード、魚油等、これらの分別油、水素添加油、エステル交換油等の動物性油脂；パーム油、サフラワー油、コーン油、ナタネ油、ヤシ油、これらの分別油、水素添加油、エステル交換油等の植物性油脂などが挙げられる。ビタミン類としては、例えば、ビタミンA、カロチン類、ビタミンB群、ビタミンC、ビタミンD群、ビタミンE、ビタミンK群、ビタミンP、ビタミンQ、ナイアシン、ニコチン酸、パントテン酸、ビオチン、イノシトール、コリン、葉酸などが挙げられ、ミネラル類としては、例えば、カルシウム、カリウム、マグネシウム、ナトリウム、銅、鉄、マンガン、亜鉛、セレンなどが挙げられる。有機酸としては、例えば、リンゴ酸、クエン酸、乳酸、酒石酸、エリソルビン酸などが挙げられる。これらの成分は、２種以上を組み合わせて使用することができ、合成品及び／又はこれらを多く含む食品を用いてもよい。 The nutritional composition of the present invention comprises water, protein, carbohydrates, lipids, vitamins in addition to the water-absorbing dietary fiber and / or starch, thickener, emulsifier, food protein, and saccharide not previously pregelatinized. , Minerals, organic acids, organic bases, fruit juices, flavors, pH regulators and the like can be used. Examples of proteins include milk-derived protein, protein enzyme degradation product, whole milk powder, skim milk powder, casein, casein degradation product, whey powder, whey protein, whey protein concentrate, whey protein isolate, whey protein hydrolyzate, α -Casein, β-casein, κ-casein, β-lactoglobulin, α-lactalbumin, lactoferrin, soy protein, egg protein, meat protein, and other degradation products thereof; butter, whey minerals, cream, Examples include various milk-derived components such as whey, non-protein nitrogen, sialic acid, phospholipid, and lactose. It may contain peptides such as casein phosphopeptides and lysines and amino acids. Examples of the saccharide include saccharides, processed starch (in addition to text phosphorus, soluble starch, British starch, oxidized starch, starch ester, starch ether, etc.), dietary fiber, and the like. Examples of the lipid include animal oils such as lard, fish oil, etc., fractionated oils, hydrogenated oil, transesterified oil, etc .; palm oil, safflower oil, corn oil, rapeseed oil, coconut oil, fractionated oils thereof, Examples include vegetable oils such as hydrogenated oils and transesterified oils. Examples of vitamins include vitamin A, carotene, vitamin B group, vitamin C, vitamin D group, vitamin E, vitamin K group, vitamin P, vitamin Q, niacin, nicotinic acid, pantothenic acid, biotin, inositol, choline. Examples of minerals include calcium, potassium, magnesium, sodium, copper, iron, manganese, zinc, and selenium. Examples of the organic acid include malic acid, citric acid, lactic acid, tartaric acid, erythorbic acid, and the like. These components can be used in combination of two or more, and synthetic products and / or foods containing a large amount thereof may be used.
　本発明の栄養組成物は、適当にタンパク質、脂質、糖質を加えることにより、その熱量を調節することができる。本発明の栄養組成物は、例えばタンパク質を3～10g/100g、好ましくは4～8g/100g、より好ましくは5～7g/100g相当量含むことができる。本発明の栄養組成物は、例えば脂質を2～10g/100g、好ましくは3～8g/100g、より好ましくは3～6g/100g相当量含むことができる。本発明の栄養組成物は、例えば糖質を13～30g/100g、好ましくは15～27g/100g、より好ましくは20～25g/100g相当量含むことができる。本発明の栄養組成物は、上記所定の流動化特性を有しつつ、上記の量のタンパク質、脂質、糖質を含有することができる。 The amount of heat of the nutritional composition of the present invention can be adjusted by appropriately adding proteins, lipids and carbohydrates. The nutritional composition of the present invention can contain, for example, 3-10 g / 100 g of protein, preferably 4-8 g / 100 g, more preferably 5-7 g / 100 g. The nutritional composition of the present invention can contain, for example, 2-10 g / 100 g of lipid, preferably 3-8 g / 100 g, more preferably 3-6 g / 100 g. The nutritional composition of the present invention can contain, for example, 13 to 30 g / 100 g of carbohydrate, preferably 15 to 27 g / 100 g, more preferably 20 to 25 g / 100 g. The nutritional composition of the present invention can contain the above-mentioned amounts of protein, lipid, and carbohydrate while having the above-mentioned predetermined fluidization characteristics.
　本発明の栄養組成物は用途により比重を調整することが可能である。本発明の栄養組成物の比重は、例えば1.06以上、1.07以上、1.08以上、1.09以上、1.1以上、1.5未満、1.4未満、1.3未満、1.2未満とすることができ、例えば1.06～1.5、1.07～1.5、1.08～1.4、1.09～1.3、1.1～1.2、1.1～1.15、1.12～1.15、1.13～1.15、好ましくは1.135～1.145とすることができる。当業者であれば各成分を適宜調整して組成物の比重を設定することができる。比重は温度により異なり得るが、便宜上本明細書にいう比重とは２０℃における値をいうものとする。組成物の比重は各成分の重量と容積から算出することができ、又は密度比重計を使用するなど慣用の方法で測定することもできる。 The specific gravity of the nutritional composition of the present invention can be adjusted depending on the application. The specific gravity of the nutritional composition of the present invention can be, for example, 1.06 or more, 1.07 or more, 1.08 or more, 1.09 or more, 1.1 or more, less than 1.5, less than 1.4, less than 1.3, or less than 1.2, for example, 1.06 to 1.5, 1.07 to 1.5, 1.08 to 1.4, 1.09 to 1.3, 1.1 to 1.2, 1.1 to 1.15, 1.12 to 1.15, 1.13 to 1.15, preferably 1.135 to 1.145. A person skilled in the art can appropriately adjust each component to set the specific gravity of the composition. Although the specific gravity may vary depending on the temperature, for the sake of convenience, the specific gravity referred to in this specification means a value at 20 ° C. The specific gravity of the composition can be calculated from the weight and volume of each component, or can be measured by a conventional method such as using a density hydrometer.
　本明細書において、栄養組成物とは、適当にタンパク質、脂質、糖質等を含有し、組成物の比重が1.06以上、例えば1.06～1.5、例えば1.07～1.5、例えば1.08～1.4、例えば1.09～1.3、例えば1.1～1.2、例えば1.1～1.15、例えば1.12～1.15、例えば1.13～1.15、1.135～1.145である組成物をいう。 In the present specification, the nutritional composition suitably contains protein, lipid, carbohydrate, etc., and the specific gravity of the composition is 1.06 or more, such as 1.06 to 1.5, such as 1.07 to 1.5, such as 1.08 to 1.4, such as 1.09 to A composition that is 1.3, such as 1.1 to 1.2, such as 1.1 to 1.15, such as 1.12 to 1.15, such as 1.13 to 1.15, 1.135 to 1.145.
　　前記原材料を一部または全てを調合した後に、必要に応じて均質化を行う。均質化とは、調合した各成分を十分混合することにより均質にし、また、脂肪球や他成分の粗大粒子を機械的に微細化して脂肪等の浮上・凝集を防止するとともに、栄養組成物を均一な乳化状態にすることをいう。均質化を行う際の均質処理圧を高くすると、加熱処理後の粘度を低下させることができ、かつ、セジメント（沈降粒子）の発生を低減せしめることが可能となる。つまり、均質処理圧を調整することで栄養組成物の粘度やセジメントの生成をコントロールすることが可能である。均質処理は通常、調整液を所定の圧力下で慣用の均質機を用いて攪拌することにより行う。本発明では、好ましくは均質処理圧10、25、40、60、100MPa等で均質化処理を行うことができるが、処理圧はこれらの例に限定されない。つまり、前記増粘剤および乳化剤の使用に加えて、均質処理圧10～100MPaの均質化処理により、加熱処理および常温以下の温度による所定期間、例えば７日間の保存の後の組成物の粘度（Ｂ型粘度計、２０℃、１２rpm）を３００～６７００ｍＰａ・ｓ、例えば４００～６７００ｍＰａ・ｓに調整することもできる。 ¡After mixing all or part of the raw materials, homogenize as necessary. Homogenization means homogenization by thoroughly mixing each prepared component, and mechanically refining fat globules and coarse particles of other components to prevent the rising and aggregation of fat and the like, It means making into a uniform emulsified state. When the homogenization pressure at the time of homogenization is increased, the viscosity after the heat treatment can be lowered, and the generation of sediment (sedimented particles) can be reduced. That is, it is possible to control the viscosity of the nutritional composition and the generation of sediment by adjusting the homogeneous treatment pressure. The homogenization is usually performed by stirring the adjustment liquid under a predetermined pressure using a conventional homogenizer. In the present invention, the homogenization treatment can be preferably carried out at a homogeneous treatment pressure of 10, 25, 40, 60, 100 MPa, etc., but the treatment pressure is not limited to these examples. That is, in addition to the use of the thickener and the emulsifier, the viscosity of the composition after heat treatment and storage at a temperature below room temperature for a predetermined period, for example, 7 days, by homogenization treatment at a homogenization treatment pressure of 10 to 100 MPa ( B-type viscometer, 20 ° C., 12 rpm) can be adjusted to 300 to 6700 mPa · s, for example, 400 to 6700 mPa · s.
　原材料を調合した後の均質化処理は、任意の適当な温度で行うことができる。均質化処理は例えば２０℃前後の室温で行うこともでき、また、これより高い温度、一例として２０～８５℃、例えば４５～８０℃、好ましくは４５～７０℃、より好ましくは５０℃～６０℃前後の温度で行うこともできる。好ましくは均質化処理は、５０℃～６０℃前後の温度で行う。これにより均質化工程での組成物の粘度（Ｂ型粘度計、均質化処理の温度、１２rpm）を好ましくは5～300mPa・s程度に抑えることができる。 均質 Homogenization treatment after mixing raw materials can be performed at any suitable temperature. The homogenization treatment can be performed at a room temperature of about 20 ° C., for example, and higher temperatures, for example, 20 to 85 ° C., such as 45 to 80 ° C., preferably 45 to 70 ° C., more preferably 50 ° C. to 60 ° C. It can also be carried out at a temperature around ℃. Preferably, the homogenization treatment is performed at a temperature of about 50 ° C. to 60 ° C. Thereby, the viscosity of the composition in the homogenization step (B-type viscometer, homogenization temperature, 12 rpm) can be preferably suppressed to about 5 to 300 mPa · s.
　本発明の栄養組成物の製造においては加熱処理又は加熱殺菌を行う。加熱殺菌条件は、一般的な食品の殺菌条件を用いることができ、慣用の装置を用いて加熱殺菌を行うことができる。例えば、62～65℃×30分、72℃以上×15秒以上、72℃以上×15分以上若しくは120～150℃×1～5秒の殺菌、または121～124℃×5～20分、105～140℃の滅菌、レトルト（加圧加熱）殺菌、高圧蒸気滅菌等を使用することができるが、これらの例に限定されない。加熱殺菌は、好ましくは加圧下で行うことができる。加熱殺菌処理することにより殺菌できるとともに、栄養組成物の粘度を増加させることができる。本明細書において滅菌および殺菌は同義に用いることができる。また、レトルト殺菌は、加熱殺菌の一態様として用いることができる。 In the production of the nutritional composition of the present invention, heat treatment or heat sterilization is performed. As heat sterilization conditions, general food sterilization conditions can be used, and heat sterilization can be performed using a conventional apparatus. For example, sterilization of 62-65 ° C x 30 minutes, 72 ° C or more x 15 seconds or more, 72 ° C or more x 15 minutes or more, or 120-150 ° C x 1-5 seconds, or 121-124 ° C x 5-20 minutes, 105 Although sterilization at ˜140 ° C., retort (pressure heating) sterilization, high-pressure steam sterilization, etc. can be used, it is not limited to these examples. The heat sterilization can be preferably performed under pressure. While being able to sterilize by heat sterilization treatment, the viscosity of the nutritional composition can be increased. In this specification, sterilization and sterilization can be used synonymously. Moreover, retort sterilization can be used as one aspect | mode of heat sterilization.
　本発明の栄養組成物は、好ましくは、吸水性食物繊維及び／又は予めα化処理されていないデンプン、増粘剤、乳化剤、および食品タンパク質等を混合して加熱処理を行う前の粘度が5～810mPa・s、好ましくは5～300mPa・s、好ましくは10～200mPa・s、より好ましくは20～100mPa・sであり、原材料の調合から容器に充填するまでの工程は製造が容易な粘度を維持することができる。前記粘度は、Ｂ型粘度計を用い、12rpm の条件で、45～85℃、好ましくは45～70℃、より好ましくは50～60℃における粘度を測定した値である。また、加熱処理前の混合液の20℃における粘度（Ｂ型粘度計、12rpm ）は5～810mPa・s、好ましくは5～400mPa・s、好ましくは50～300mPa・s、より好ましくは100～300mPa・sである。加熱処理前の混合液の粘度が5mPa・s未満の場合には、混合液中の成分の沈降等の不都合が生じうる。逆に加熱処理前の混合液の粘度（Ｂ型粘度計、45～85℃、12rpm）が300mPa・sを超えると、均質化工程の溶液操作が困難になる等の不都合を生じる。 The nutritional composition of the present invention preferably has a viscosity of 5 before mixing with water-absorbing dietary fiber and / or starch that has not been pre-gelatinized, a thickener, an emulsifier, food protein, and the like. 810 mPa · s, preferably 5 to 300 mPa · s, preferably 10 to 200 mPa · s, more preferably 20 to 100 mPa · s. The process from preparation of raw materials to filling of the container has a viscosity that is easy to manufacture. Can be maintained. The viscosity is a value obtained by measuring the viscosity at 45 to 85 ° C., preferably 45 to 70 ° C., more preferably 50 to 60 ° C. using a B-type viscometer under the condition of 12 rpm. The viscosity of the mixed solution before heat treatment at 20 ° C. (B-type viscometer, 12 rpm12) is 5 to 810 mPa · s, preferably 5 to 400 mPa · s, preferably 50 to 300 mPa · s, more preferably 100 to 300 mPa.・ S. When the viscosity of the mixed solution before the heat treatment is less than 5 mPa · s, problems such as sedimentation of components in the mixed solution may occur. On the other hand, when the viscosity of the mixed solution before the heat treatment (B-type viscometer, 45 to 85 ° C., 12 rpm) exceeds 300 mPa · s, problems such as difficulty in solution operation in the homogenization process occur.
　本明細書において、加熱処理を行う前の粘度が5～300mPa・sである、という場合、これは下限以上、上限未満までの範囲をいうものとする。すなわち、5～300mPa・sとは、5 mPa・s以上、300 mPa・s未満を意味するものとする。 In this specification, when the viscosity before heat treatment is 5 to 300 mPa · s, this means a range from the lower limit to the lower limit. That is, 5 to 300 mPa · s means not less than 5 μmPa · s and less than 300 μmPa · s.
　本発明の栄養組成物は、加熱処理の後に、さらに常温以下の温度で保存すると徐々に粘度（Ｂ型粘度計、20℃、12rpm）が高まり、一定の時間の経過後に粘度はほぼ安定する。組成物を保存する期間は、望まれる粘度に応じて、数時間～半日、１日、２日、３日、４日、５日、６日、７日、１０日、１４日、２０日、３０日、４０日、５０日、６０日、７０日、８０日、９０日等と適宜選択することができる。すなわち、本発明の組成物の加熱処理後の保存期間は、例えば１～９０日、好ましくは５～６０日、より好ましくは７～３０日、さらに好ましくは７日間とすることができる。本発明の好ましい実施形態の栄養組成物は、加熱処理後、常温以下の温度で保存すると約７日後（約１週間後）には粘度（Ｂ型粘度計、20℃、12rpm）がほぼ安定する。当業者であれば、慣用の手法を用いて、加熱処理後の組成物の粘度が一定するまでの時間を適宜決定することができる。 The nutritional composition of the present invention gradually increases in viscosity (B-type viscometer, 20 ° C., 12 rpm) when stored at a temperature below room temperature after the heat treatment, and the viscosity is almost stabilized after a certain period of time. The period of storage of the composition is from several hours to half a day, 1 day, 2 days, 3 days, 4 days, 5 days, 6 days, 7 days, 10 days, 14 days, 20 days, depending on the desired viscosity. 30 days, 40 days, 50 days, 60 days, 70 days, 80 days, 90 days, etc. can be selected as appropriate. That is, the storage period after the heat treatment of the composition of the present invention can be, for example, 1 to 90 days, preferably 5 to 60 days, more preferably 7 to 30 days, and further preferably 7 days. The nutritional composition of a preferred embodiment of the present invention is substantially stable in viscosity (B-type viscometer, 20 ° C., 12 rpm) after about 7 days (after about 1 week) when stored at a temperature below room temperature after heat treatment. . A person skilled in the art can appropriately determine the time until the viscosity of the composition after the heat treatment becomes constant using a conventional method.
　また、好ましくは、加熱処理し、さらに常温（15～25℃）以下の温度で所定期間、例えば７日間保存した後の本発明の栄養組成物の粘度（Ｂ型粘度計、20℃、12rpm ）は300 mPa・s以上、400 mPa・s以上、500 mPa・s以上、600 mPa・s以上、700 mPa・s以上、800 mPa・s以上、900 mPa・s以上、1000 mPa・s以上、1200 mPa・s以上、6700 mPa・s未満、6000 mPa・s未満、5000 mPa・s未満、4000mPa・s未満、3000 mPa・s未満、2000 mPa・s未満、1500 mPa・s未満とすることができる。加熱処理し、さらに常温以下の温度で所定期間保存した後の本発明の栄養組成物の粘度は、例えば300～6700 mPa・s、好ましくは400～6700 mPa・s、好ましくは400～2000 mPa・s、より好ましくは500～1500 mPa・sである。本発明の栄養組成物の、加熱処理した後の保存は、０℃～常温以下で行うのが好ましい。上記の粘度に調整することで、液状の栄養組成物を摂取者に投与する際に、従来から用いられた経管の自然落下投与による方法を用いることが可能となる。その結果、低粘度の栄養組成物を経管投与する際に問題となる胃食道逆流や、高粘度（例えば7000～20000 mPa・s）の半固形状栄養組成物の投与で問題となるシリンジ注入等の煩雑さを解消し、簡便に投与することが可能となる。あるいは、乳化剤の種類、増粘剤等の他原料の含量、均質処理圧等を適宜調整すれば、4000 mPa・s以上の半固形流動食と同程度の粘度（Ｂ型粘度計、20℃、12rpm）の組成物を得ることも可能である。この栄養組成物は、流動食や経口・経管栄養に用いる、各種容器にて使用することができる。その１例として、流動食や経口・経管栄養に用いる、流出口を有する可撓性容器（いわゆるソフトバッグ、栄養バック等）を挙げることができる。また、粘度を適当に調整することにより、経口投与に用いる、流出口を有する可撓性容器（いわゆるチアパック）に使用する栄養組成物を得ることもできる。加熱処理および常温以下の温度での所定期間、例えば７日間保存により、組成物の粘度（いずれの時点も、Ｂ型粘度計、20℃、12rpmで測定した場合）は、加熱処理前のそれと比較して１．５～２０倍、好ましくは２～１２倍、より好ましくは３～１０倍になる。 Preferably, the viscosity of the nutritional composition of the present invention after being heat-treated and further stored at a temperature of room temperature (15 to 25 ° C.) or lower for a predetermined period, for example, 7 days (B-type viscometer, 20 ° C., 12 rpm) Is 300 mPa ・ s or more, 400 mPa ・ s or more, 500 mPa ・ s or more, 600 mPa ・ s or more, 700 mPa ・ s or more, 800 mPa ・ s or more, 900 mPa ・ s or more, 1000 mPa ・ s or more, 1200 mPa · s or more, less than 6700 mPa · s, less than 6000 mPa · s, less than 5000 mPa · s, less than 4000 mPa · s, less than 3000 mPa · s, less than 2000 mPa · s, less than 1500 mPa · s . The viscosity of the nutritional composition of the present invention after heat treatment and storage for a predetermined period at a temperature below room temperature is, for example, 300 to 6700 μmPa · s, preferably 400 to 6700 μmPa · s, preferably 400 to 2000 μmPa · s. s, more preferably 500 to 1500 μmPa · s. Storage of the nutritional composition of the present invention after heat treatment is preferably performed at 0 ° C. to room temperature or lower. By adjusting to the above viscosity, when a liquid nutritional composition is administered to an intake person, it is possible to use a conventionally used method of spontaneous fall administration of a tube. As a result, syringe injection, which is a problem in the administration of gastroesophageal reflux, which is a problem when administering a low-viscosity nutritional composition by tube, or a semi-solid nutritional composition having a high viscosity (for example, 7000 to 20000 mPa · s) It is possible to eliminate the complications such as simple administration. Alternatively, if the type of emulsifier, the content of other raw materials such as a thickener, and the homogenous treatment pressure are appropriately adjusted, the viscosity is approximately the same as that of a semisolid liquid food of 4000 μmPa · s (B-type viscometer, 20 ° C., It is also possible to obtain a composition of 12 rpm). This nutritional composition can be used in various containers used for liquid food and oral and tube feeding. As an example, a flexible container (so-called soft bag, nutrition bag, etc.) having an outlet used for liquid food and oral / tube feeding can be mentioned. Moreover, the nutritional composition used for the flexible container (what is called a thiapack) which has an outflow port used for oral administration can also be obtained by adjusting a viscosity suitably. The viscosity of the composition (when measured at a B-type viscometer, 20 ° C., 12 rpm) is compared with that before the heat treatment by heat treatment and storage for a predetermined period of time at room temperature or lower, for example, 7 days. 1.5 to 20 times, preferably 2 to 12 times, more preferably 3 to 10 times.
　本明細書において、加熱処理し、さらに常温以下の温度で所定期間保存した後の本発明の栄養組成物の粘度が300～6700 mPa・sであるという場合、これは下限以上、上限未満までの範囲をいうものとする。すなわち、300～6700 mPa・sとは、300 mPa・s以上、6700 mPa・s未満を意味するものとする。 In the present specification, when the viscosity of the nutritional composition of the present invention after being heat-treated and further stored at a temperature of room temperature or lower for a predetermined period is 300 to 6700 mPa · s, this is not lower than the lower limit and lower than the upper limit. It shall mean a range. That is, 300 to 6700 μmPa · s means not less than 300 μmPa · s and less than 6700 μmPa · s.
　本発明の栄養組成物の粘度は、慣用の方法により測定することができる。一例として、Ｂ型粘度計を用いて粘度を測定することができる（20℃～85℃、12rpm）。 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 B-type viscometer (20 ° C. to 85 ° C., 12 rpm).
　本発明の栄養組成物の粘度（20℃、12rpm）は、例えば「特別用途食品の表示許可基準：高齢者用食品の試験方法　３粘度（「高齢者用食品の表示許可の取扱いについて」（平成６年２月２３日衛新第１５号厚生省生活衛生局食品保健課新開発食品保健対策室長通知））」に準じて行うことができる。具体的には、Ｂ型回転粘度計を用いて、12rpmでローターを回転させ、2分後の示度読み、その値に対応する係数を乗じて得た値をmPa・sで表す。測定は20±2℃で行う。 The viscosity (20 ° C., 12 rpm) of the nutritional composition of the present invention is, for example, “special permission label for food for special use: test method for food for elderly people” 3 viscosity (“Handling of labeling permission for food for elderly people” (Heisei This can be done in accordance with February 23, 2006 in accordance with the notification of the Director of the Newly Developed Food and Health Measures Department, Health and Welfare Bureau, Ministry of Health and Welfare No. 15). Specifically, using a B-type rotational viscometer, the value obtained by rotating the rotor at 12 rpm, reading the reading after 2 minutes, and multiplying the value by the coefficient is expressed in mPa · s. The measurement is performed at 20 ± 2 ° C.
　また、他の例として、ねじれ振動式粘度計、超音波粘度計、回転式粘度計等のインライン型粘度計を用いて製造工程中の粘度を適宜あるいは連続的に測定してもよい。 As another example, the viscosity during the production process may be appropriately or continuously measured using an inline viscometer such as a torsional vibration viscometer, an ultrasonic viscometer, a rotary viscometer, or the like.
　本発明の栄養組成物は、吸水性食物繊維及び／又は予めα化処理されていないデンプンの効果により、加熱処理し、さらに常温以下の温度で所定期間、例えば１～９０日、例えば７日間保存した後の粘度を高める効果を有する。そのため、主に増粘剤により粘度を高めた組成物と比べて、加熱処理を行う前の粘度を低く抑えることが可能である。つまり、本発明は、製造が容易でかつ、経管投与が容易な栄養組成物を提供するものである。一方で、例えば後述の実施例３の比較例１に示すように、吸水性食物繊維も予めα化処理されていないデンプンも含有せずに乳化剤を添加して製造した栄養組成物は、加熱処理を行う前の粘度（Ｂ型粘度計、20℃、12rpm ）と比較して、加熱処理しさらに常温以下の温度で７日間保存しても高まらなかった。 The nutritional composition of the present invention is heat-treated due to the effects of water-absorbing dietary fiber and / or starch that has not been pre-gelatinized, and is further stored at a temperature of room temperature or lower for a predetermined period, for example, 1 to 90 days, for example, 7 days. It has the effect of increasing the viscosity after the treatment. Therefore, compared with a composition whose viscosity is mainly increased by a thickener, it is possible to keep the viscosity before heat treatment low. That is, the present invention provides a nutritional composition that is easy to manufacture and easy to administer by tube. On the other hand, for example, as shown in Comparative Example 1 of Example 3 described later, a nutritional composition produced by adding an emulsifier without containing water-absorbing dietary fiber or starch that has not been pre-gelatinized is heated. Compared with the viscosity before performing (B-type viscometer, 20 ° C., 12 rpm), it was not increased even after heat treatment and storage for 7 days at a temperature below room temperature.
　ここで吸水性食物繊維及び／又は予めα化処理されていないデンプンの効果とは、加熱処理し、さらに常温以下の温度で所定期間、例えば１～９０日、例えば７日間保存した後の粘度（Ｂ型粘度計、20℃、12rpm）が300～6700 mPa・sの栄養組成物を製造するに際し、主に増粘剤により粘度を高めた栄養組成物の粘度と比べて、加熱処理を行う前の組成物の粘度が格段に低いにもかかわらず、加熱処理し、さらに常温以下の温度で所定期間、例えば１～９０日、例えば７日間保存すると、組成物の粘度を主に増粘剤により粘度を高めた栄養組成と同程度またはそれ以上とすることができることをいう。 Here, the effect of water-absorbing dietary fiber and / or starch that has not been pre-gelatinized is the viscosity after heat treatment and storage at a temperature of room temperature or lower for a predetermined period, for example, 1 to 90 days, for example, 7 days ( B type viscometer, 20 ° C, 12rpm) before producing a nutritional composition with a viscosity of 300-6700 mPa · s, compared to the viscosity of the nutritional composition, which is mainly increased in viscosity by a thickener. Despite the remarkably low viscosity of the composition, when the composition is heat-treated and further stored at a temperature below room temperature for a predetermined period, for example, 1 to 90 days, for example, 7 days, the viscosity of the composition is mainly increased by a thickener. This means that the nutritional composition can be as high as or higher than the nutritional composition with increased viscosity.
　本発明の栄養組成物は、その含有する吸水性食物繊維及び／又は予めα化処理されていないデンプン、増粘剤及び乳化剤の配合の比率を適宜調整して、加熱処理し、その後常温以下の温度で所定期間、例えば１～９０日、例えば７日間保存した後に所定の粘度を有する栄養組成物を得ることができる。この粘度は栄養組成物に含まれるタンパク質や脂肪の含量や種類、殺菌前の脂肪粒径等の因子によって影響を受けるので、吸水性食物繊維及び／又は予めα化処理されていないデンプン、増粘剤及び乳化剤の配合比を適宜調整することができる。 The nutritional composition of the present invention is appropriately heat-treated by adjusting the mixing ratio of the water-absorbing dietary fiber contained therein and / or starch, thickener and emulsifier that have not been pre-gelatinized, and then at room temperature or lower. A nutritional composition having a predetermined viscosity can be obtained after storage at temperature for a predetermined period, for example, 1 to 90 days, for example, 7 days. This viscosity is affected by factors such as the content and type of protein and fat contained in the nutritional composition, fat particle size before sterilization, etc., so water-absorbing dietary fiber and / or starch that has not been pre-gelatinized, thickened The mixing ratio of the agent and the emulsifier can be adjusted as appropriate.
　本発明の栄養組成物は、用いる吸水性食物繊維及び／又は予めα化処理されていないデンプンの量を調節すること等により十分な粘度を有するものとすることができ、経口投与に用いる、流出口を有する可撓性容器に使用することもできる。経口投与に用いる、流出口を有する可撓性容器とは、いわゆるチアパックのことであり、可撓性を有する袋状の容器体に流出口を設けたもの、例えば筒状のスパウトを固定したものをいう。別の呼び名として流出口付きのアルミパウチ、可撓性容器のスパウト、キャップ付きの口部を有する可撓性袋状容器等、口栓つきパウチ容器等もある。 The nutritional composition of the present invention can have a sufficient viscosity by adjusting the amount of water-absorbing dietary fiber used and / or starch that has not been pre-gelatinized, and the like. It can also be used for flexible containers having outlets. A flexible container having an outflow port used for oral administration is a so-called cheer pack, which is provided with an outflow port in a flexible bag-like container body, for example, a cylindrical spout fixed Say. Other names include an aluminum pouch with an outlet, a spout of a flexible container, a flexible bag-like container having a mouth with a cap, and a pouch container with a stopper.
（実施例）
実施例１　増粘剤添加量が組成物の粘度に与える影響
　栄養組成物に、一定量の吸水性食物繊維および乳化剤に、増粘剤の配合比率を変えて添加し、組成物の粘度に与える影響を試験した。表１の配合表に従って原材料を攪拌・混合して、各種栄養組成物（製造例１～３）を調合し、50～60℃および均質処理圧20MPaの条件で均質化処理し、さらに50～60℃および均質処理圧30MPaの条件で均質化処理を行った。比重は密度比重計による２０℃での実測値を記載した。この栄養組成物の粘度を測定し[レトルト殺菌前]、次いで栄養組成物を容器に充填して密封し、121～123.5℃×5～20分の条件でレトルト殺菌を行った。レトルト殺菌後の栄養組成物を15℃×1週間保存した後に、再び粘度を測定した[レトルト殺菌後]。なお、粘度の測定はＢ型粘度計を使用し、１２rpm、２０℃の条件で測定を行った。なお、用いた乳由来タンパク質はＭＰＣ１．９重量％とカゼインナトリウム３．８重量％と乳たんぱく質分解物１．５％の併用、吸水性食物繊維は大豆食物繊維の不溶性繊維、乳化剤はジアセチル酒石酸モノグリセリド（DATEM）、増粘剤はカラギナンであった。また、製造例１～３の組成を表１－２に示す。
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
 (Example)
Example 1 Effect of Thickener Addition Amount on Composition Viscosity To a nutritional composition, a certain amount of water-absorbing dietary fiber and emulsifier are added at different blending ratios of the thickener and given to the viscosity of the composition. The effect was tested. The raw materials are agitated and mixed according to the composition table in Table 1 to prepare various nutritional compositions (Production Examples 1 to 3), homogenized under conditions of 50 to 60 ° C. and a homogenization pressure of 20 MPa, and further 50 to 60 Homogenization was performed under the conditions of ℃ and homogenization pressure 30MPa. The specific gravity is a value actually measured at 20 ° C. by a density specific gravity meter. The viscosity of this nutritional composition was measured [before retort sterilization], then the nutritional composition was filled in a container and sealed, and retort sterilization was performed at 121 to 123.5 ° C. for 5 to 20 minutes. After storing the nutritional composition after retort sterilization at 15 ° C. for 1 week, the viscosity was measured again [after retort sterilization]. The viscosity was measured using a B-type viscometer under the conditions of 12 rpm and 20 ° C. The milk-derived protein used was a combination of MPC 1.9% by weight, sodium caseinate 3.8% by weight and milk protein degradation product 1.5%, the water-absorbing dietary fiber was insoluble fiber of soybean dietary fiber, and the emulsifier was diacetyltartaric acid monoglyceride (DATEM), the thickener was carrageenan. The compositions of Production Examples 1 to 3 are shown in Table 1-2.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
（結果）
　結果を図１に示す。増粘剤が存在しなくても（製造例１）、一定量の吸水性食物繊維の存在下において、乳化剤を添加した組成物のレトルト殺菌後の粘度はレトルト殺菌前の約4.4倍に高まった。また、一定量の吸水性食物繊維の存在下において、乳化剤および増粘剤を添加した組成物のレトルト殺菌後の粘度はレトルト殺菌前の約8.4～13.4倍に高まり、増粘剤の配合比率が高い方が、レトルト殺菌後の組成物の粘度は高い値を示した。一方で、レトルト殺菌前の粘度は増粘剤の配合比率により大きな差は認められなかった。 (result)
The results are shown in FIG. Even in the absence of thickener (Production Example 1), in the presence of a certain amount of water-absorbing dietary fiber, the viscosity after retort sterilization of the composition to which the emulsifier was added increased to about 4.4 times that before retort sterilization. . In addition, in the presence of a certain amount of water-absorbing dietary fiber, the viscosity after retort sterilization of the composition to which an emulsifier and a thickener are added is increased by about 8.4 to 13.4 times before retort sterilization, and the blending ratio of thickener The higher the viscosity, the higher the viscosity of the composition after retort sterilization. On the other hand, the viscosities before retort sterilization were not significantly different depending on the blending ratio of the thickener.
　このことから、本発明の栄養組成物に吸水性食物繊維を用いることにより、増粘剤が存在しなくても、あるいは、増粘剤が少量しか存在しなくても、レトルト殺菌後の組成物の粘度を飛躍的に高められることがわかった。 Therefore, by using the water-absorbing dietary fiber in the nutritional composition of the present invention, the composition after retort sterilization can be obtained even if there is no thickener or only a small amount of thickener. It was found that the viscosity of can be dramatically increased.
実施例２　均質処理圧が組成物の粘度等に与える影響
　栄養組成物に一定量の増粘剤および乳化剤を添加し、均質処理圧を変えて均質化処理を行って組成物の粘度に与える影響を試験した。表２の配合表に従って原材料を攪拌・混合して、栄養組成物（製造例４）を調合し、50～60℃および均質処理圧20、40、または60MPaの条件で均質化処理した。比重は密度比重計による２０℃での実測値を記載した。次いで栄養組成物を容器に充填して密封し、121～123.5℃×5～20分の条件でレトルト殺菌を行った。レトルト殺菌後の栄養組成物を15℃×1週間保存した後に、再び粘度を測定した[レトルト殺菌後]。なお、粘度の測定はＢ型粘度計を使用し、１２rpm、２０℃の条件で測定を行った。なお、用いた乳由来タンパク質はＭＰＣ１．９重量％とカゼインナトリウム３．８重量％と乳たんぱく質分解物１．５％の併用、増粘剤はカラギナンであった。また、製造例４の組成を表２－２に示す。
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000004
 Example 2 Effect of Homogeneous Processing Pressure on Viscosity of Composition, etc. Effect of adding a certain amount of thickener and emulsifier to a nutritional composition, changing the homogenization processing pressure, and performing homogenization treatment on the viscosity of the composition Was tested. The raw materials were stirred and mixed according to the recipe of Table 2 to prepare a nutritional composition (Production Example 4), and homogenized under conditions of 50 to 60 ° C. and a homogenization pressure of 20, 40, or 60 MPa. As the specific gravity, an actual measurement value at 20 ° C. by a density specific gravity meter is described. Next, the nutritional composition was filled in a container and sealed, and retort sterilized under conditions of 121 to 123.5 ° C. for 5 to 20 minutes. After storing the nutritional composition after retort sterilization at 15 ° C. for 1 week, the viscosity was measured again [after retort sterilization]. The viscosity was measured using a B-type viscometer under the conditions of 12 rpm and 20 ° C. The milk-derived protein used was MPC 1.9% by weight, casein sodium 3.8% by weight and milk protein degradation product 1.5% in combination, and the thickener was carrageenan. The composition of Production Example 4 is shown in Table 2-2.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000004
（結果）
　結果を図２に示す。均質処理圧が高まるに従って、レトルト殺菌後の組成物の粘度は減少した。このことから、均質処理圧を調整することで、レトルト殺菌後の組成物の粘度を調整することが可能であることがわかった。 (result)
The results are shown in FIG. As the homogenization pressure increased, the viscosity of the composition after retort sterilization decreased. From this, it was found that the viscosity of the composition after retort sterilization can be adjusted by adjusting the homogeneous treatment pressure.
実施例３　吸水性食物繊維添加量が組成物の粘度に与える影響
　栄養組成物に、増粘剤を使用せずに、一定量の乳化剤、及び吸水性食物繊維の配合比率を変えて添加し、組成物の粘度に与える影響を試験した。表３の配合表に従って原材料を攪拌・混合して、各種栄養組成物（製造例１、実施例１～４、比較例１）を調合し、50～60℃および均質処理圧20MPaの条件で均質化処理し、さらに50～60℃および均質処理圧30MPaの条件で均質化処理を行った。比重は密度比重計による２０℃での実測値を記載した。この栄養組成物の粘度を測定し[レトルト殺菌前]、次いで栄養組成物を容器に充填して密封し、121～123.5℃×5～20分の条件でレトルト殺菌を行った。レトルト殺菌後の栄養組成物を15℃×1週間保存した後に、再び粘度を測定した[レトルト殺菌後]。なお、粘度の測定はＢ型粘度計を使用し、１２rpm、２０℃又は５０℃の条件で測定を行った。なお、用いた乳由来タンパク質はＭＰＣ１．９重量％とカゼインナトリウム３．８重量％と乳たんぱく質分解物１．５％の併用、吸水性食物繊維は大豆食物繊維の不溶性繊維であり、乳化剤はジアセチル酒石酸モノグリセリド（DATEM）であった。また、実施例１～４、及び比較例１の組成を表３－２に示す。
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000006
 Example 3 Effect of water-absorbing dietary fiber addition amount on the viscosity of the composition Add a certain amount of emulsifier and water-absorbing dietary fiber to the nutritional composition without using a thickener, The effect on the viscosity of the composition was tested. The raw materials are stirred and mixed according to the composition table in Table 3 to prepare various nutritional compositions (Production Example 1, Examples 1 to 4 and Comparative Example 1), and homogeneous under the conditions of 50 to 60 ° C. and a homogeneous processing pressure of 20 MPa. Then, homogenization was further performed under the conditions of 50 to 60 ° C. and a homogenization pressure of 30 MPa. As the specific gravity, an actual measurement value at 20 ° C. by a density specific gravity meter is described. The viscosity of this nutritional composition was measured [before retort sterilization], then the nutritional composition was filled in a container and sealed, and retort sterilization was performed at 121 to 123.5 ° C. for 5 to 20 minutes. After storing the nutritional composition after retort sterilization at 15 ° C. for 1 week, the viscosity was measured again [after retort sterilization]. The viscosity was measured using a B-type viscometer under the conditions of 12 rpm, 20 ° C. or 50 ° C. The milk-derived protein used was a combination of MPC 1.9% by weight, casein sodium 3.8% by weight and milk protein degradation product 1.5%, the water-absorbing dietary fiber was an insoluble fiber of soybean dietary fiber, and the emulsifier was diacetyl. It was tartaric acid monoglyceride (DATEM). The compositions of Examples 1 to 4 and Comparative Example 1 are shown in Table 3-2.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000006
（結果）
　結果を図３に示す。実施例１の栄養組成物はレトルト殺菌前の粘度が804mPa・s（20℃）であり、レトルト殺菌後の粘度は6610 mPa・s（20℃）と顕著に上昇した。不溶性大豆食物繊維を含まない比較例１はレトルト殺菌前の粘度が65 mPa・s（20℃）であったのに対し、レトルト殺菌後も52 mPa・s（20℃）と、ほとんど変化が見られなかった。すなわち増粘剤が存在しなくても、吸水性食物繊維を添加した組成物のレトルト殺菌後の粘度はレトルト殺菌前の約5.9～8.2倍に高まった。また、吸水性食物繊維の配合比率が高い方が、レトルト殺菌後の組成物の粘度は高い値を示した。以上のように、本発明の栄養組成物に吸水性食物繊維を用いることにより、増粘剤を全く使用しなくても、レトルト殺菌後に、粘度6610mPa・s(20℃)という顕著に高い粘度の組成物が得られた。また、実施例１、実施例２のレトルト殺菌前の粘度（50℃）は、それぞれ300 mPa・s（50℃）、160 mPa・s（50℃）であった。 (result)
The results are shown in FIG. In the nutritional composition of Example 1, the viscosity before retort sterilization was 804 mPa · s (20 ° C.), and the viscosity after retort sterilization was significantly increased to 6610 mPa · s (20 ° C.). In Comparative Example 1 containing no insoluble soybean dietary fiber, the viscosity before retort sterilization was 65 mPa · s (20 ° C), while that after retort sterilization was 52 mPa · s (20 ° C). I couldn't. That is, even when no thickener was present, the viscosity after retort sterilization of the composition to which the water-absorbing dietary fiber was added increased to about 5.9 to 8.2 times that before retort sterilization. Moreover, the viscosity of the composition after retort sterilization showed a higher value when the blending ratio of the water-absorbing dietary fiber was higher. As described above, by using the water-absorbing dietary fiber in the nutritional composition of the present invention, the viscosity of 6610 mPas (20 ° C.) is remarkably high after retort sterilization without using any thickener. A composition was obtained. Moreover, the viscosity (50 degreeC) before the retort sterilization of Example 1 and Example 2 was 300 mPa * s (50 degreeC) and 160 mPa * s (50 degreeC), respectively.
実施例４　予めα化処理されていないデンプン
　栄養組成物に、所定の量の予めα化処理されていないデンプンを添加し、組成物の粘度に与える影響を試験した。表４―１の配合表に従って原材料を撹拌・混合して、各種栄養組成物（配合３、配合４）を調合し、50～60℃および均質処理圧20MPaの条件で均質化処理を行い、次いで50～60℃で30MPaで均質処理を行った。比重は密度比重計による２０℃での実測値を記載した。この栄養組成物の粘度を測定し[レトルト殺菌前]、次いで栄養組成物を容器に充填して密封し、121～123.5℃×5～20分の条件でレトルト殺菌を行った。レトルト殺菌後の栄養組成物を15℃×３日間保存した後に、再び粘度を測定した[レトルト殺菌後]。なお、粘度の測定はＢ型粘度計を使用し、１２rpm、２０℃又は５０℃の条件で測定を行った。なお、本実施例に用いた予めα化処理されていないデンプンはワキシーコーンスターチ（商品名すえひろ２００、王子コーンスターチ社製）、乳由来タンパク質はＭＰＣ１．９重量％とカゼインナトリウム３．７重量％と乳たんぱく質分解物１．５％の併用、乳化剤はジアセチル酒石酸モノグリセリド（DATEM）であり、増粘剤は使用しなかった。また、配合３及び配合４の組成を表４－２に示す。
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000008
 Example 4 Pre-pregelatinized starch A predetermined amount of non-pregelatinized starch was added to the nutritional composition to test its effect on the viscosity of the composition. According to the recipe in Table 4-1, the raw materials are stirred and mixed to prepare various nutritional compositions (formulation 3, formula 4), and homogenized at 50-60 ° C and a homogenization pressure of 20 MPa. Homogeneous treatment was performed at 50-60 ° C. and 30 MPa. As the specific gravity, an actual measurement value at 20 ° C. by a density specific gravity meter is described. The viscosity of this nutritional composition was measured [before retort sterilization], then the nutritional composition was filled in a container and sealed, and retort sterilization was performed at 121 to 123.5 ° C. for 5 to 20 minutes. After storing the nutritional composition after retort sterilization at 15 ° C. for 3 days, the viscosity was measured again [after retort sterilization]. The viscosity was measured using a B-type viscometer under the conditions of 12 rpm, 20 ° C. or 50 ° C. The starch not pre-gelatinized used in this example is waxy corn starch (trade name Suehiro 200, manufactured by Oji Corn Starch Co., Ltd.), milk-derived protein is MPC 1.9% by weight, casein sodium 3.7% by weight, and milk. Concomitant use of 1.5% protein degradation product, the emulsifier was diacetyltartaric acid monoglyceride (DATEM), and no thickener was used. The compositions of Formulation 3 and Formulation 4 are shown in Table 4-2.
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000008
　加熱殺菌の前後での粘度測定結果を表４－１に示す。配合３及び配合４の栄養組成物は加熱殺菌の前後で粘度が顕著に上昇した。特に配合４については加熱殺菌の前後で粘度が約24倍に上昇した。 Table 4-1 shows the results of viscosity measurements before and after heat sterilization. The nutritional compositions of Formulation 3 and Formulation 4 significantly increased in viscosity before and after heat sterilization. In particular, for formulation 4, the viscosity increased about 24 times before and after heat sterilization.
　上記の結果から、本発明の栄養組成物に予めα化処理されていないデンプンを用いることにより、増粘剤が存在しなくても、あるいは、増粘剤が少量しか存在しなくても、レトルト殺菌後の組成物の粘度を飛躍的に高められることがわかった。 From the above results, by using starch that has not been pre-gelatinized in the nutritional composition of the present invention, even if there is no thickener or only a small amount of thickener is present, the retort It was found that the viscosity of the composition after sterilization can be dramatically increased.
　本明細書で引用した全ての刊行物、特許および特許出願をそのまま参考として本明細書にとり入れるものとする。 All publications, patents and patent applications cited in this specification shall be incorporated into the present specification as they are.

Claims (13)

  1. 　吸水性食物繊維を含み、加熱処理することにより粘度が上昇する性質を有する、粘性を有する栄養組成物。 A viscous nutritional composition containing water-absorbing dietary fiber and having the property of increasing viscosity upon heat treatment.
  2. 　吸水性食物繊維が、加熱処理することにより吸水性が高まる性質を有するものであることを特徴とする、請求項１に記載の栄養組成物。 The nutritional composition according to claim 1, wherein the water-absorbing dietary fiber has a property of increasing water absorption by heat treatment.
  3. 　栄養組成物に対して０．１～３．０重量％の吸水性食物繊維を含み、加熱処理することにより粘度が上昇する性質を有する、請求項１又は２に記載の粘性を有する栄養組成物。 The nutritional composition having viscosity according to claim 1 or 2, comprising 0.1 to 3.0% by weight of water-absorbing dietary fiber with respect to the nutritional composition and having a property of increasing the viscosity by heat treatment. .
  4. 　吸水性食物繊維が、不溶性食物繊維であることを特徴とする、請求項１～３のいずれか１項に記載の栄養組成物。 The nutritional composition according to any one of claims 1 to 3, wherein the water-absorbing dietary fiber is insoluble dietary fiber.
  5. 　吸水性食物繊維が、大豆食物繊維の不溶性繊維および／又は大豆ふすまであることを特徴とする、請求項１～４のいずれか１項に記載の栄養組成物。 The nutritional composition according to any one of claims 1 to 4, wherein the water-absorbing dietary fiber is insoluble fiber of soybean dietary fiber and / or soybean bran.
  6. 　タンパク質、脂質、又は糖質からなる群のうち１つ又は複数を含有し、組成物の組成物の比重が1.06～1.5である、請求項１～５のいずれか１項に記載の栄養組成物。 The nutritional composition according to any one of claims 1 to 5, wherein the nutritional composition contains one or more of the group consisting of proteins, lipids, or carbohydrates, and the specific gravity of the composition of the composition is 1.06 to 1.5. .
  7. 　増粘剤、および乳化剤からなる群のうち１つ又は複数を含有するものであることを特徴とする、請求項１～６のいずれか１項に記載の栄養組成物。 The nutritional composition according to any one of claims 1 to 6, wherein the nutritional composition contains one or more of a group consisting of a thickener and an emulsifier.
  8. 　組成物の粘度が５～３００ｍＰａ・ｓであり、前記組成物の粘度はＢ型粘度計を用いて４５～８５℃、１２rpmにて測定を行ったときのものである、請求項１～７のいずれか１項に記載の栄養組成物。 The viscosity of the composition is 5 to 300 mPa · s, and the viscosity of the composition is that measured using a B-type viscometer at 45 to 85 ° C and 12 rpm. The nutrition composition of any one of Claims.
  9. 　均質処理圧を10～100MPaに調整して均質化処理を行った、請求項１～８のいずれか１項に記載の栄養組成物。 The nutritional composition according to any one of claims 1 to 8, wherein the homogenization treatment is performed by adjusting the homogenization treatment pressure to 10 to 100 MPa.
  10. 　加熱処理し、さらに常温以下の温度で１～９０日保存することにより組成物の粘度が３００～６７００ｍＰａ・ｓとなったものであり、該加熱処理しさらに常温以下の温度で１～９０日保存後の組成物の粘度はＢ型粘度計を用いて２０℃、１２rpmにて測定を行ったときのものである、請求項１～９のいずれか１項に記載の栄養組成物。 The composition is heated for 1 to 90 days at a temperature below room temperature, and the viscosity of the composition becomes 300 to 6700 mPa · s. The heat treatment is further performed at a temperature below room temperature for 1 to 90 days. The nutritional composition according to any one of claims 1 to 9, wherein the viscosity of the subsequent composition is measured using a B-type viscometer at 20 ° C and 12 rpm.
  11. 　ｉ）栄養組成物に対し０．１～３．０重量％の吸水性食物繊維を用意する工程、
    ｉｉ）　均質化のための圧処理工程、及び
    ｉｉｉ）　加熱処理工程、
    を含み、加熱処理前の組成物の粘度が５～３００ｍＰａ・ｓであり、該加熱処理前の組成物の粘度はＢ型粘度計を用いて４５～８５℃、１２rpmにて測定を行ったときのものであり、加熱処理および常温以下の温度による１～９０日の保存の後の組成物の粘度が３００～６７００ｍＰａ・ｓであり、該加熱処理および常温以下の温度による１～９０日の保存の後の組成物の粘度はＢ型粘度計を用いて２０℃、１２rpmにて測定を行ったときのものである、粘性を有する栄養組成物の製造方法。     i) preparing 0.1 to 3.0% by weight of water-absorbing dietary fiber based on the nutritional composition;
    ii) pressure treatment step for homogenization, and iii) heat treatment step,
    The viscosity of the composition before heat treatment is 5 to 300 mPa · s, and the viscosity of the composition before heat treatment is measured at 45 to 85 ° C. and 12 rpm using a B-type viscometer. The viscosity of the composition after heat treatment and storage at a temperature below room temperature for 1 to 90 days is 300 to 6700 mPa · s, and the heat treatment and storage at a temperature below room temperature for 1 to 90 days The viscosity of the latter composition is a method for producing a viscous nutritional composition as measured using a B-type viscometer at 20 ° C. and 12 rpm.
  12. 　ｉ）栄養組成物に対して０．１～３．０重量％の吸水性食物繊維を用意する工程、
    ｉｉ）　均質化のための圧処理工程、及び
    ｉｉｉ）　加熱処理工程、
    を含み、加熱処理前の組成物の粘度が５～３００ｍＰａ・ｓであり、該加熱処理前の組成物の粘度はＢ型粘度計を用いて４５～８５℃、１２rpmにて測定を行ったときのものであり、均質化のための圧処理工程における均質処理圧が１０～１００MPaであり、加熱処理および常温以下の温度による１～９０日の保存の後の組成物の粘度（２０℃）が３００～６７００ｍＰａ・ｓであり、該加熱処理および常温以下の温度による１～９０日の保存後の組成物の粘度はＢ型粘度計を用いて２０℃、１２rpmにて測定を行ったときのものである、粘性を有する栄養組成物の製造方法。     i) preparing 0.1-3.0% by weight of water-absorbing dietary fiber based on the nutritional composition;
    ii) pressure treatment step for homogenization, and iii) heat treatment step,
    The viscosity of the composition before heat treatment is 5 to 300 mPa · s, and the viscosity of the composition before heat treatment is measured at 45 to 85 ° C. and 12 rpm using a B-type viscometer. The homogenization pressure in the pressure treatment step for homogenization is 10 to 100 MPa, and the viscosity (20 ° C.) of the composition after heat treatment and storage for 1 to 90 days at a temperature below room temperature is 300-6700 mPa · s, and the viscosity of the composition after storage for 1 to 90 days at a temperature below room temperature is measured using a B-type viscometer at 20 ° C. and 12 rpm. A method for producing a viscous nutritional composition.
  13. 　予めα化処理されていないデンプンを含み、加熱処理することにより粘度が上昇する性質を有する、粘性を有する栄養組成物。 A viscous nutritional composition containing starch that has not been pre-gelatinized and having a property of increasing viscosity by heat treatment.
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JP7279708B2 (en) 2018-03-29 2023-05-23 不二製油株式会社 Method for producing soybean paste-like food or gel-like food

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