WO2016010101A1 - ゲル状乳化食品 - Google Patents
ゲル状乳化食品 Download PDFInfo
- Publication number
- WO2016010101A1 WO2016010101A1 PCT/JP2015/070361 JP2015070361W WO2016010101A1 WO 2016010101 A1 WO2016010101 A1 WO 2016010101A1 JP 2015070361 W JP2015070361 W JP 2015070361W WO 2016010101 A1 WO2016010101 A1 WO 2016010101A1
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- Prior art keywords
- gel
- emulsified food
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Classifications
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- 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
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- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
Definitions
- the present invention relates to a gel-like emulsified food having high calories and low sugar.
- Older people and patients after illness may have difficulty eating a normal meal and may be undernourished.
- various foods that can be ingested with a small amount of sufficient nutrition have been developed.
- the intake efficiency is better when the lipid content is increased.
- a food corresponding to a ketone diet for example, Japanese Patent Publication No. 2001-506687
- a diabetic diet for example, Japanese Patent Publication No. 2001-506687
- a low carbohydrate diet it is desirable to have a low sugar content.
- MCT medium chain fatty acid triglycerides
- An object of the present invention is to provide a high-calorie and low-sugar gel-like emulsified food that contains a high content of medium-chain fatty acids, has a low sugar content, and has reduced post-meal discomfort. Another object is to provide a high-calorie and low-sugar gel-like emulsified food that can be distributed at room temperature.
- the present invention provides the following. (1) 10 to 40% by mass of fats and oils, 0% to less than 5% by mass of carbohydrates, 1 to 10% by mass of protein, and the content of medium chain fatty acids is 7 to 23% by mass , Gel emulsion food. (2) The gel-like emulsified food according to (1), wherein the calorie per 100 g of the gel-like emulsified food is 150 kcal or more. (3) The gel-like emulsified food according to (1) or (2), wherein the gel-like emulsified food has a ketone ratio (oil content / (sugar content + protein content)) of 2.5 to 6.
- a high-calorie and low-sugar gel-type emulsified food that contains a high content of medium-chain fatty acids, has a low sugar content, and suppresses discomfort after eating.
- a high-calorie and low-sugar gel-like emulsified food that can be distributed at room temperature can be provided.
- the gel-like emulsified food of the present invention contains 10 to 40% by mass of fats and oils, 0% by mass to less than 5% by mass of carbohydrates, 1 to 10% by mass of protein, and contains 7 medium-chain fatty acids. ⁇ 23 mass%.
- Examples include jelly, pudding, jelly beverages, and the like, and foods that are similar to them.
- the packaging form of the gel food according to the embodiment of the present invention is not particularly limited, and may be arbitrarily selected according to the purpose as long as it is normally used for jelly, pudding, jelly beverage, etc. Can do. For example, a cup, a can, a paper container, an aluminum pouch, a bottle, etc. are mentioned.
- the gel-like emulsified food of the present invention preferably has a calorie of 150 kcal or more per 100 g. Moreover, it is more preferable that a calorie is 200 kcal or more per 100 g from the point of taking sufficient nutrition with a small amount of meal. Although the upper limit of calories is not particularly defined, it is preferably 600 kcal or less and more preferably 400 kcal or less per 100 g from the viewpoint of ease of eating. The calories are measured according to the nutritional labeling standard (May 20, 1996, Ministry of Health, Labor and Welfare Notification No. 146), the modified Atwater method described in the third column of the attached table.
- the gel-like emulsified food of the present invention contains 10 to 40% by mass of fats and oils. Further, the content of fats and oils is preferably 15 to 30% by mass, and more preferably 20 to 25% by mass. When the content of fats and oils is less than 10% by mass, the total calories of the gel-like emulsified food are lowered, the intake is increased, and a load is applied to the meal. Moreover, when the compounding quantity of fats and oils exceeds 40 mass%, an emulsified state will become unstable and there exists a possibility that water separation and isolation
- the fats and oils are, for example, soybean oil, rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, Walnut oil, camellia oil, tea seed oil, sesame oil, borage oil, olive oil, rice oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, fish oil, medium chain fatty acid triglyceride, and mixed fats and oils thereof, fractionated fats and oils, Examples include transesterified fats and oils.
- fats and oils derived from raw materials to be blended in the gel-like emulsified food for example, coconut oil contained in coconut powder are included in the fat content.
- a triglyceride (hereinafter, also referred to as MTG) containing a medium chain fatty acid that is rapidly energized in the body as a constituent fatty acid.
- the medium chain fatty acid refers to a fatty acid having 6 to 12 carbon atoms.
- n-octanoic acid having 8 carbon atoms and n-decanoic acid having 10 carbon atoms are preferable from the viewpoint of energy efficiency and flavor.
- MCT medium-chain fatty acid triglycerides
- the constituent fatty acids are all medium-chain fatty acids
- transesterified oils of MCT and oils other than MCT exemplified above it can.
- the proportion of n-decanoic acid in the medium chain fatty acid composition in MTG is preferably 50% by mass or more, and 60% by mass. % Or more is more preferable.
- the MCT can be obtained by an esterification reaction using a medium chain fatty acid having 6 to 12 carbon atoms derived from coconut oil or palm kernel oil and glycerin as raw materials.
- the conditions for the esterification reaction are not particularly limited, and the reaction may be performed under pressure without a catalyst and without a solvent, or may be performed using a catalyst or a solvent.
- n-octanoic acid that is a fatty acid having 8 carbon atoms
- n-decanoic acid that is a fatty acid having 10 carbon atoms
- examples thereof include a method of ester-bonding with glycerin.
- the method for transesterifying fats other than MCT and MCT is not particularly limited, and is generally performed by chemical transesterification using sodium methoxide as a catalyst or enzymatic transesterification using lipase preparation as a catalyst. Can be used.
- Examples of the method for confirming and quantifying the constituent fatty acids of MTG include, for example, a method in which the constituent fatty acids of MTG are methyl esterified and quantitatively analyzed by gas chromatography.
- the gel-like emulsified food of the present invention contains 7 to 23% by mass of medium chain fatty acids derived from MTG.
- the medium chain fatty acid content is preferably 9 to 21% by mass, and more preferably 10 to 20% by mass.
- the content of the medium chain fatty acid contained in the gel-like emulsified food of the present invention is in the above range, the medium-chain fatty acid is ingested without any discomfort after eating even when a strong heat treatment is performed particularly in the production process of the gel-like emulsified food. It is preferable because it is possible.
- the content of medium chain fatty acids in gel-like emulsified foods is obtained by multiplying the fat content (mass%) of gel-like emulsified foods by the medium chain fatty acid content (mass%) in the constituent fatty acids of the fat.
- the oil-and-fat content of the gel-like emulsified food is 30% by mass and the content of the medium-chain fatty acid in the constituent fatty acids of the oil-and-fat is 70% by mass
- the gel-like emulsified food of the present invention contains 0% by mass or more and less than 5% by mass of carbohydrate.
- the carbohydrate content is the amount of protein, lipid, dietary fiber, ash, and water, deducted from the weight of food as defined in the Nutrition Labeling Standard (May 20, 1996, Ministry of Health and Welfare Notification No. 146). Calculated. Examples include monosaccharides such as glucose, fructose and galactose, oligosaccharides formed by combining 2 to several monosaccharides such as sucrose (sugar), lactose and maltose, and polysaccharides such as starch and glycogen. .
- the carbohydrate content is preferably 0.1 to 4% by mass, more preferably 0.5 to 3% by mass, in the sense that it corresponds to a ketone diet, a diabetic diet, and a low carbohydrate diet.
- the gel-like emulsified food of the present invention contains 1 to 10% by mass of protein.
- the protein content is a value measured by the nitrogen quantitative conversion method defined in the nutrition labeling standard (May 20, 1996, Ministry of Health, Labor and Welfare Notification No. 146).
- the protein content is preferably 1.5 to 8% by mass, more preferably 2 to 6% by mass in the sense that the energy efficiency is increased within the range of the ketone ratio described later.
- the protein is also useful for stabilizing the emulsification and adjusting the viscosity.
- Proteins that have an emulsifying function such as sodium caseinate and separated soy protein to stabilize the emulsification of gel-like emulsified foods, and those that have poor emulsifying functions such as denatured whey protein, collagen, and denatured soy protein are preferably used in a mass ratio of 1: 2 to 2: 1.
- the gel-like emulsified food of the present invention may contain dietary fiber.
- the dietary fiber content is a value measured by a high performance liquid chromatograph method or a prosky method, which is defined in the nutrition labeling standard (May 20, 1996, Ministry of Health and Welfare Notification No. 146).
- the dietary fiber is preferably contained in an amount of 0.5 to 4% by mass, more preferably 1 to 3% by mass in order to stabilize emulsification and adjust the viscosity.
- examples of dietary fiber include gelling agents such as gellan gum, xanthan gum, locust bean gum, guar gum, carrageenan, cellulose, agar, and pectin.
- Agar is preferably contained in the gel-like emulsified food in an amount of 0.1 to 0.6% by mass, and more preferably 0.2 to 0.5% by mass.
- the gel-like emulsified food of the present invention has various nutritional components such as vitamins and minerals, emulsifiers, high-intensity sweeteners, antioxidants, flavors, and other food additives, as long as the effects of the present invention are not impaired. You may include things. Moreover, you may include taste components, such as cocoa powder, coconut powder, green tea powder, vegetable puree, fruit puree. In the gel-like emulsified food of the present invention, the remainder of the various components is water, and the amount of water blended in the gel-like emulsified food of the present invention is preferably 50 to 80% by mass, More preferably, it is 75 mass%.
- the gel-like emulsified food of the present invention preferably has a ketone ratio of 2.5 to 6.
- the ketone ratio is obtained by dividing the fat and oil content in the gel-like emulsified food by the sum of the sugar content and the protein content.
- the ketone ratio is calculated by the following formula.
- Ketone ratio (oil content / (sugar content + protein content))
- the gel-like emulsified food of the present invention preferably has a ketone ratio of 3 to 5, more preferably 3.9 to 4.5. When the ketone ratio is in the above range, it is suitable as a ketone diet, a diabetic diet, or a low carbohydrate diet.
- the gel-like emulsified food of the present invention preferably has a pH of 4.5-8.
- the pH of the gel-like emulsified food is more preferably 5.5 to 7.5, and even more preferably 6 to 7.
- the pH of the gel-like emulsified food is in the above range, protein aggregation can be prevented, and even if the medium-chain fatty acid content in the gel-like emulsified food is high, discomfort after eating can be suppressed.
- the gel-like emulsified food of the present invention mixes and dissolves raw materials other than fats and oils in warm water of 70 ° C. or higher to make a uniform preparation solution. Thereafter, the fats and oils are added, pre-emulsified with a homomixer, and further homogenized (10 to 20 Mpa) with a homogenizer. Thereafter, the container is filled in a container while keeping the temperature of the preparation liquid (emulsion liquid) at 50 ° C. or higher, sealed, then heat-treated (85 to 130 ° C.) and cooled. The heat treatment is preferably carried out under conditions of heating at 120 ° C. for 15 minutes or more so as to withstand distribution at room temperature (20 to 40 ° C.).
- each emulsified preparation was filled and sealed in a plastic container, sterilized by retort (heat treatment at 121.1 ° C. for 25 minutes), and then cooled to obtain a gel-like emulsified food.
- Tables 1 and 2 show the values of fat and oil content, carbohydrate content, protein content, calories, and pH for the gel-like emulsified foods of Examples 1 to 9 and Comparative Examples 1 to 3.
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Abstract
Description
そこで、中鎖脂肪酸を高含量含み、低糖質であって、食後の不快感が抑制され、常温で流通できるゲル状食品の開発が望まれていた。
(1)油脂を10~40質量%、糖質を0質量%以上5質量%未満、及び、たんぱく質を1~10質量%含み、かつ、中鎖脂肪酸の含有量が7~23質量%である、ゲル状乳化食品。
(2)上記記ゲル状乳化食品100g当たりのカロリーが、150kcal以上である、(1)のゲル状乳化食品。
(3)上記ゲル状乳化食品のケトン比(油脂含有量/(糖質含有量+たんぱく質含有量))が2.5~6である、(1)または(2)のゲル状乳化食品。
(4)上記中鎖脂肪酸の50質量%以上がn-デカン酸である、(1)~(3)のいずれか1つのゲル状乳化食品。
(5)上記ゲル状乳化食品のpHが4.5~7.5である、(1)~(4)のいずれか1つのゲル状乳化食品。
(6)油脂を10~40質量%、糖質を0質量%以上5質量%未満、及び、たんぱく質を1~10質量%含み、かつ、中鎖脂肪酸の含有量が7~23質量%である乳化物を容器に充填密封し、加熱処理した後、冷却して得られる、常温で流通可能なゲル状乳化食品。
(7)油脂を10~40質量%、糖質を0質量%以上5質量%未満、及び、たんぱく質を1~10質量%含み、かつ、中鎖脂肪酸の含有量が7~23質量%である乳化物を容器に充填密封し、加熱処理した後、冷却する、ゲル状乳化食品の製造方法。
本発明のゲル状乳化食品は、油脂を10~40質量%、糖質を0質量%以上5質量%未満、及び、たんぱく質を1~10質量%含み、かつ、中鎖脂肪酸の含有量が7~23質量%である。例としては、ゼリー、プリン、ゼリー飲料等、及びそれらと類似の態様である食品が挙げられる。
また、本発明の実施の形態に係るゲル状食品の包装形態は、特に限定されるものではなく、ゼリー、プリン、ゼリー飲料等に通常用いられるものであれば目的に応じて任意に選択することができる。例えば、カップ、缶、紙容器、アルミパウチ、瓶等が挙げられる。
本発明のゲル状乳化食品は、油脂を10~40質量%含有する。また、油脂の含有量は15~30質量%が好ましく、20~25質量%がより好ましい。油脂の含有量が10質量%より少ないと、ゲル状乳化食品の総カロリーが低くなり、摂取量が増えてしまい、食事に負荷がかかる。また、油脂の配合量が40質量%より多くなると、乳化状態が不安定となり、離水や分離が起こる恐れがある。
なお、ゲル状乳化食品の中鎖脂肪酸の含有量は、ゲル状乳化食品の油脂含有量(質量%)に、油脂の構成脂肪酸における中鎖脂肪酸含有量(質量%)を掛けたものである。例えば、ゲル状乳化食品の油脂含量が30質量%であり、油脂の構成脂肪酸における中鎖脂肪酸の含有量を70質量%とすると、ゲル状乳化食品の中鎖脂肪酸含有量は、30×0.7=21(質量%)として算出する。
本発明のゲル状乳化食品は、糖質を0質量%以上5質量%未満含有する。ここで糖質含有量とは、栄養表示基準(平成8年5月20日厚生省告示第146号)に規定される、食品の重量から、たんぱく質、脂質、食物繊維、灰分及び水分の量を控除して算定したものである。例としては、ブドウ糖、果糖、ガラクトースなどの単糖類、ショ糖(砂糖)、乳糖、麦芽糖などの2~数個の単糖類が結びついてできた少糖類、でんぷん、グリコーゲンなどの多糖類が挙げられる。糖質の含有量は、ケトン食や糖尿病食、低炭水化物ダイエットに対応するという意味で、0.1~4質量%であることが好ましく、0.5~3質量%であることがより好ましい。
本発明のゲル状乳化食品は、たんぱく質を1~10質量%含有する。ここでたんぱく質含有量は、栄養表示基準(平成8年5月20日厚生省告示第146号)に規定される、窒素定量換算法で測定される値である。たんぱく質の含有量は、後述するケトン比の範囲内でエネルギー効率を高めるという意味で、1.5~8質量%であることが好ましく、2~6質量%であることがより好ましい。本発明のゲル状乳化食品においてはまた、たんぱく質は乳化の安定と粘度調節に役立つ。たんぱく質は、例えば、ゲル状乳化食品の乳化を安定化させるための、カゼインナトリウムや分離大豆蛋白などの乳化機能を有するものと、変性乳清蛋白やコラーゲン、変性大豆蛋白などの乳化機能に乏しいものとを、質量比1:2~2:1の範囲で併用することが好ましい。
本発明のゲル状乳化食品は、食物繊維を含有してもよい。ここで食物繊維含有量は、栄養表示基準(平成8年5月20日厚生省告示第146号)に規定される、高速液体クロマトグラフ法又はプロスキー法で測定される値である。食物繊維は、乳化を安定し、粘度を調節するために、0.5~4質量%含有されることが好ましく、1~3質量%含有されることがより好ましい。食物繊維の例としては、ジェランガム、キサンタンガム、ローカストビーンガム、グアーガム、カラギーナン、セルロース、寒天、ペクチン等のゲル化剤があげられる。特に、食物繊維の一部として寒天を使用することが好ましい。寒天は、ゲル状乳化食品中に、0.1~0.6質量%含有されることが好ましく、0.2~0.5質量%含有されることがより好ましい。
本発明のゲル状乳化食品は、本発明の効果を損なわない範囲において、目的に応じて、ビタミン、ミネラル等の各種栄養成分、乳化剤、高甘味度甘味料、酸化防止剤、香料等の食品添加物を含んでもよい。また、ココアパウダー、ココナッツパウダー、緑茶粉末、野菜ピューレ、果物ピューレ等の呈味成分を含んでもよい。
なお、本発明のゲル状乳化食品において、各種配合成分の残余は水であり、本発明のゲル状乳化食品に配合される水の量は、50~80質量%であることが好ましく、60~75質量%であることがより好ましい。
本発明のゲル状乳化食品は、ケトン比が2.5~6であることが好ましい。ここでケトン比とは、ゲル状乳化食品における、油脂含有量を、糖質含有量とたんぱく質含有量の和で除したものである。ケトン比は次式で算出される。
ケトン比=(油脂含有量/(糖質含有量+たんぱく質含有量))
本発明のゲル状乳化食品は、ケトン比が3~5であることがより好ましく、3.9~4.5であることがさらに好ましい。ケトン比が上記範囲にあると、ケトン食や糖尿病食、低炭水化物ダイエットとして好適である。
本発明のゲル状乳化食品は、pHが4.5~8であることが好ましい。ゲル状乳化食品のpHは、5.5~7.5であることがより好ましく、6~7であることがさらに好ましい。ゲル状乳化食品のpHが上記範囲にあると、たんぱく質の凝集が防止でき、また、ゲル状乳化食品の中鎖脂肪酸含量が高くても、食後の不快感が抑制できるので好ましい。
本発明のゲル状乳化食品は、70度℃以上の温水に油脂以外の原料を混合溶解し、均一な調製液にする。その後、油脂を投入してホモミキサーで予備乳化し、さらにホモジナイザーで均質化(10~20Mpa)する。その後、調合液(乳化液)の温度を50℃以上に保持しながら容器に充填し、密封した後、加熱処理(85~130℃)し、冷却して得ることができる。加熱処理は、120℃で15分間加熱以上の条件で行い、常温(20~40℃)での流通に耐えるように調製することが好ましい。
表1及び表2に記載の配合に従い各種ゲル状乳化食品を製造した。なお、使用した油脂原料は以下の通りである。
MCT1:日清オイリオグループ株式会社製、商品名:MCT C10R(n-オクタン酸:n-デカン酸=3:7(質量比))
MCT2:日清オイリオグループ株式会社製、商品名:MCT ODO(n-オクタン酸:n-デカン酸=75:25(質量比))
菜種油:日清オイリオグループ株式会社製、商品名:日清キャノーラ油
表1及び表2に記載の配合に従い、原料を調製及び秤量し、以下に記載した手順で実施例1~9及び比較例1~3のゲル状乳化食品を製造した。
最初に沸騰した水にゲル化剤を溶解させた。その後、油脂以外の原料を投入して撹拌溶解し、均一な調合液とした。その後、油脂を投入してホモミキサーで予備乳化し、さらに、ホモジナイザーで均質化した。このようにして、乳化調合液を得た。その後、各々の乳化調合液をプラスチック容器に40g充填及び密封してレトルト殺菌(121.1℃、25分間の加熱処理)し、その後冷却してゲル状乳化食品を得た。
実施例1~9及び比較例1~3のゲル状乳化食品について、油脂含量、糖質含量、たんぱく質含量、カロリー、及びpHの数値が、表1、2に示される。
以下の評価基準に従って、中鎖脂肪酸の不快感に鋭敏な専門パネラー4名により、ゲル状乳化食品の外観評価及び官能評価を総合的に行なった。評価結果は表1及び表2に示される。
上記で製造したゲル状食品をプラスチック容器から取り出し、外観を目視により以下の基準で評価した。
+ :ゲル化しており、均一な色調で、離水や油の分離が認められない。
- :ゲル化していない。または、不均一な色調で、離水や油の分離が認められる。
上記で製造したゲル状乳化食品を摂食し、咽頭部や胃の上部への刺激や不快感を以下の基準で評価した。
+ :咽頭部や胃の上部に刺激や不快感がない。
- :僅かではあるが、咽頭部や胃の上部に刺激や不快感がある。
--:明らかに咽頭部や胃の上部に刺激や不快感がある。
Claims (7)
- 油脂を10~40質量%、糖質を0質量%以上5質量%未満、及び、たんぱく質を1~10質量%含み、かつ、中鎖脂肪酸の含有量が7~23質量%である、ゲル状乳化食品。
- 前記ゲル状乳化食品100g当たりのカロリーが、150kcal以上である、請求項1に記載のゲル状乳化食品。
- 前記ゲル状乳化食品のケトン比(油脂含有量/(糖質含有量+たんぱく質含有量))が2.5~6である、請求項1または請求項2に記載のゲル状乳化食品。
- 前記中鎖脂肪酸の50質量%以上がn-デカン酸である、請求項1~3のいずれか1項に記載のゲル状乳化食品。
- 前記ゲル状乳化食品のpHが4.5~7.5である、請求項1~4のいずれか1項に記載のゲル状乳化食品。
- 油脂を10~40質量%、糖質を0質量%以上5質量%未満、及び、たんぱく質を1~10質量%含み、かつ、中鎖脂肪酸の含有量が7~23質量%である乳化物を容器に充填密封し、加熱処理した後、冷却して得られる、常温で流通可能なゲル状乳化食品。
- 油脂を10~40質量%、糖質を0質量%以上5質量%未満、及び、たんぱく質を1~10質量%含み、かつ、中鎖脂肪酸の含有量が7~23質量%である乳化物を容器に充填密封し、加熱処理した後、冷却する、ゲル状乳化食品の製造方法。
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
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CN201580039145.5A CN106659224A (zh) | 2014-07-17 | 2015-07-16 | 凝胶状乳化食品 |
EP15821899.0A EP3170406B1 (en) | 2014-07-17 | 2015-07-16 | Gel-form emulsified food |
US15/326,674 US20170245514A1 (en) | 2014-07-17 | 2015-07-16 | Gel-form emulsified food |
KR1020177002152A KR102472964B1 (ko) | 2014-07-17 | 2015-07-16 | 겔상 유화 식품 |
AU2015290595A AU2015290595B2 (en) | 2014-07-17 | 2015-07-16 | Gel-form emulsified food |
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JP2014146879A JP5881784B2 (ja) | 2014-07-17 | 2014-07-17 | ゲル状乳化食品 |
JP2014-146879 | 2014-07-17 |
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WO2016010101A1 true WO2016010101A1 (ja) | 2016-01-21 |
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PCT/JP2015/070361 WO2016010101A1 (ja) | 2014-07-17 | 2015-07-16 | ゲル状乳化食品 |
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US (1) | US20170245514A1 (ja) |
EP (1) | EP3170406B1 (ja) |
JP (1) | JP5881784B2 (ja) |
KR (1) | KR102472964B1 (ja) |
CN (1) | CN106659224A (ja) |
AU (1) | AU2015290595B2 (ja) |
WO (1) | WO2016010101A1 (ja) |
Cited By (1)
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EP3494801A4 (en) * | 2016-08-03 | 2020-03-25 | The Nisshin OilliO Group, Ltd. | JELLY-LIKE DRINK AND METHOD FOR PRODUCING A JELLY-LIKE DRINK |
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JP7090408B2 (ja) * | 2017-06-30 | 2022-06-24 | 日清オイリオグループ株式会社 | 食用油脂および該食用油脂を含む食品 |
JP2020150805A (ja) * | 2019-03-18 | 2020-09-24 | 株式会社0 | タンパク質高含有アイスクリーム |
KR102605261B1 (ko) * | 2020-11-30 | 2023-11-27 | 씨제이제일제당 (주) | 부드러운 식감의 겔화 식품용 조성물 및 이의 제조 방법 |
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JP2000309794A (ja) * | 1998-11-13 | 2000-11-07 | Nisshin Oil Mills Ltd:The | 油脂組成物 |
JP2009261361A (ja) * | 2008-04-28 | 2009-11-12 | Sanei Gen Ffi Inc | 植物性タンパク質含有濃厚流動食 |
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KR100538197B1 (ko) * | 1998-01-08 | 2005-12-22 | 오쯔까 쇼꾸힝 가부시끼가이샤 | 겔상 식품 및 그의 제조 방법 |
CN1293176C (zh) * | 2000-08-22 | 2007-01-03 | 日清奥利友集团株式会社 | 油脂组合物 |
JP3941599B2 (ja) * | 2002-06-11 | 2007-07-04 | 日本油脂株式会社 | 中鎖脂肪含有ゲル状食品 |
US20080089981A1 (en) | 2006-10-17 | 2008-04-17 | N.V. Nutricia | Ketogenic diet |
JP6147009B2 (ja) * | 2012-04-02 | 2017-06-14 | 日清オイリオグループ株式会社 | ゲル状食品 |
JP6098047B2 (ja) * | 2012-06-27 | 2017-03-22 | 日油株式会社 | 液状栄養組成物 |
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2014
- 2014-07-17 JP JP2014146879A patent/JP5881784B2/ja active Active
-
2015
- 2015-07-16 CN CN201580039145.5A patent/CN106659224A/zh active Pending
- 2015-07-16 US US15/326,674 patent/US20170245514A1/en not_active Abandoned
- 2015-07-16 WO PCT/JP2015/070361 patent/WO2016010101A1/ja active Application Filing
- 2015-07-16 EP EP15821899.0A patent/EP3170406B1/en active Active
- 2015-07-16 AU AU2015290595A patent/AU2015290595B2/en active Active
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JPH0662771A (ja) * | 1992-08-20 | 1994-03-08 | Nippon Oil & Fats Co Ltd | 中鎖脂肪含有豆腐様食品 |
JP2000309794A (ja) * | 1998-11-13 | 2000-11-07 | Nisshin Oil Mills Ltd:The | 油脂組成物 |
JP2009261361A (ja) * | 2008-04-28 | 2009-11-12 | Sanei Gen Ffi Inc | 植物性タンパク質含有濃厚流動食 |
WO2013186570A1 (en) * | 2012-06-15 | 2013-12-19 | Vitaflo (International) Ltd | Nutritional product |
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EP3494801A4 (en) * | 2016-08-03 | 2020-03-25 | The Nisshin OilliO Group, Ltd. | JELLY-LIKE DRINK AND METHOD FOR PRODUCING A JELLY-LIKE DRINK |
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EP3170406A1 (en) | 2017-05-24 |
AU2015290595B2 (en) | 2018-07-05 |
JP2016021889A (ja) | 2016-02-08 |
EP3170406B1 (en) | 2019-01-23 |
US20170245514A1 (en) | 2017-08-31 |
KR20170031151A (ko) | 2017-03-20 |
CN106659224A (zh) | 2017-05-10 |
KR102472964B1 (ko) | 2022-12-01 |
JP5881784B2 (ja) | 2016-03-09 |
AU2015290595A1 (en) | 2017-02-23 |
EP3170406A4 (en) | 2018-01-03 |
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