WO2017159494A1 - Aliment émulsifié sous forme de gel - Google Patents

Aliment émulsifié sous forme de gel Download PDF

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Publication number
WO2017159494A1
WO2017159494A1 PCT/JP2017/009230 JP2017009230W WO2017159494A1 WO 2017159494 A1 WO2017159494 A1 WO 2017159494A1 JP 2017009230 W JP2017009230 W JP 2017009230W WO 2017159494 A1 WO2017159494 A1 WO 2017159494A1
Authority
WO
WIPO (PCT)
Prior art keywords
fatty acid
gel
emulsified
oil
emulsified food
Prior art date
Application number
PCT/JP2017/009230
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English (en)
Japanese (ja)
Inventor
昌巳 桑原
Original Assignee
日清オイリオグループ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 日清オイリオグループ株式会社 filed Critical 日清オイリオグループ株式会社
Priority to JP2017545413A priority Critical patent/JP6297230B2/ja
Publication of WO2017159494A1 publication Critical patent/WO2017159494A1/fr

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Classifications

    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils

Definitions

  • the present invention relates to a gel-like emulsified food product that is stable in quality without oil-off, and that is easy to eat for elderly people and those who have difficulty swallowing.
  • the present invention relates to a gel-like emulsified food containing fats and oils containing medium chain fatty acids in constituent fatty acids.
  • a food for nutritional supplement with a high lipid content is provided in a form that is easy to be taken by elderly people or hospitalized patients by preparing an emulsion and then adding viscosity or gelation.
  • the preparation liquid of one production unit (1 batch) is emulsified, and the total amount of the obtained emulsion preparation liquid is the product temperature above the gelling temperature in the tank.
  • the mixture is held in a continuous state and is continuously filled, and after the filling, it is cooled and gelled.
  • the filling time of the emulsified preparation liquid is 2 to 3 hours
  • the emulsified state of the emulsified preparation liquid becomes unstable over time in the tank, and oil-off ( There is a problem that oil is separated from the gel).
  • the gel of the emulsion preparation containing a high oil will have a creamy physical property, so it will adhere to the oral cavity and pharynx during eating. The feeling becomes stronger, and the physical properties are difficult to eat for the elderly and those with difficulty swallowing.
  • Patent Document 1 a highly nutritious jelly food for persons with difficulty in swallowing containing water, vegetable oil and fat, sucrose fatty acid ester, and a gelling agent
  • Patent Document 2 gel foods for energy supplement containing sugar, fats and oils with a Brix sugar content of 35 to 60
  • the object of the present invention is to produce a gel-type emulsified food, even if the emulsified preparation is filled for a long time, the gel-like emulsified food produced in the latter stage of filling does not oil off, and the elderly and swallowing It is to provide a gel-like emulsified food that is easy for a difficult person to eat, and particularly to provide a gel-like emulsified food containing fats and oils containing medium chain fatty acids in constituent fatty acids.
  • long-time filling specifically refers to a situation where filling is continued for 2 to 5 hours from the start of filling.
  • the present invention provides the following gelled emulsified foods [1] to [4].
  • [1] 15 to 50% by mass of fats and oils, 0.3 to 0.6% by mass of a polyglycerol fatty acid ester having an average HLB of 6.5 to 11, a gelling agent, and water.
  • a gel-like emulsified food characterized in that the ester contains a polyglycerol fatty acid ester of less than HLB9 and a polyglycerol fatty acid ester of HLB9 or more.
  • the emulsified state of the emulsified preparation liquid is not unstable over time, and is produced in the latter stage of filling. It is possible to provide a gel-like emulsified food that does not cause oil-off of the gel-like emulsified food and is easy to eat for the elderly and those who have difficulty swallowing.
  • the gel-like emulsified food of the present invention is a gelled oil-in-water emulsion containing oil, fat, polyglycerin fatty acid ester, gelling agent, and water. Specifically, jelly, pudding, jelly beverage, etc. And foods that are similar to them.
  • the packaging form of the gel-like emulsified food according to the embodiment of the present invention is not particularly limited, and can be arbitrarily selected according to the purpose as long as it is normally used for jelly, pudding, jelly beverage, and the like. be able to. 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 15 to 50% by mass of fats and oils. Further, the content of the fat is preferably 15 to 40% by mass, more preferably 17 to 30% by mass, and most preferably 20 to 25% by mass. When the content of fats and oils is in the above range, oil-off of the gel-like emulsified food in the later stage of filling can be suppressed, and sufficient calories can be taken. Oils and fats in the present invention are not particularly limited as long as they are edible oils and fats.
  • the fat is a fat containing 60% by mass or more of a medium chain fatty acid in all the constituent fatty acids.
  • the fats and oils containing 60% by mass or more of medium chain fatty acids in all the constituent fatty acids specifically include medium chain fatty acid triglycerides (hereinafter, also referred to as MCT), MCT, wherein all the constituent fatty acids are medium chain fatty acids.
  • MCT medium chain fatty acid triglycerides
  • MCT medium chain fatty acid triglycerides
  • examples thereof include mixed fats and oils with edible fats other than MCT, transesterified fats and oils obtained by transesterifying the mixed fats and oils, and synthetic synthetic fats and oils of glycerin, medium chain fatty acids and long chain fatty acids.
  • the fats and oils preferably have a medium chain fatty acid content of 60 to 95% by mass, more preferably 65 to 90% by mass, and most preferably 70 to 80% by mass in the total constituent fatty acids. If the medium chain fatty acid content is in the above range, it is quickly converted into energy in the body, which is preferable in terms of energy efficiency.
  • 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.
  • the content of the medium chain fatty acid having 10 or more carbon atoms in the entire medium chain fatty acid may be 50% by mass or more. Preferably, it is 60 to 100% by mass.
  • the content of medium chain fatty acids in the total constituent fatty acids of the fats and oils can be determined by gas chromatography analysis.
  • the fats and oils in the present invention are fats and oils containing 60% by mass or more of medium chain fatty acids in all the constituent fatty acids
  • the fats and oils are preferably contained in the gel-like emulsified food of the present invention in an amount of 15 to 35% by mass. 17 to 28% by mass is more preferable, and 20 to 24% by mass is most preferable.
  • the medium chain fatty acids contained as the constituent fatty acids of the fats and oils destabilize the emulsification of the emulsified preparation in the present invention. It can be suppressed, energy efficient, and sufficient calories can be taken.
  • the gel-like emulsified food of the present invention contains 0.3 to 0.6% by mass of a polyglycerin fatty acid ester having an average HLB of 6.5 to 11, and the polyglycerin fatty acid ester is less than HLB9. , HLB9 or higher polyglycerin fatty acid ester.
  • the content of the polyglycerol fatty acid ester having an average HLB of 6.5 to 11 is preferably 0.35 to 0.55% by mass, and more preferably 0.4 to 0.5% by mass.
  • the HLB of polyglycerin fatty acid ester can be determined by the Griffin method.
  • the average HLB in the present invention refers to a numerical value obtained by weighted averaging the HLB values of each polyglycerin fatty acid ester, preferably 7 to 10.5, more preferably 7.5 to 10.5, and most preferably 8 to 10.
  • the average HLB is in the above range, the emulsified state of the preparation liquid emulsified during production is stable for a long time, and oil-off of the gel-like emulsified food at the later stage of filling can be suppressed.
  • polyglycerol fatty acid ester in the present invention a commercially available polyglycerol fatty acid ester may be used, or a polyglycerol fatty acid ester produced by a conventionally known method may be used.
  • the manufacturing method of polyglycerol fatty acid ester is not specifically limited, For example, conventionally well-known methods, such as esterification of glycerol and a fatty acid, and transesterification of glycerol and fats and oils, are mentioned. Although an example of the manufacturing method of polyglycerol fatty acid ester is shown below, it is not limited to this. First, glycerin and sodium hydroxide (catalyst) are mixed, dried while reducing the pressure at 90 ° C.
  • polyglycerin and fatty acid are charged into a reaction vessel at an appropriate ratio, and a sodium hydroxide solution is added as a catalyst.
  • a sodium hydroxide solution is added as a catalyst.
  • the mixture is heated to a temperature of 200 ° C. or higher and allowed to react for about 1 to 3 hours, and the internal temperature is further increased to 250 ° C. or higher for 3 to 5 hours. Then, it cools to normal temperature and refine
  • the HLB value of polyglycerol fatty acid ester can be adjusted with a conventional method.
  • the polyglycerol constituting the polyglycerol fatty acid ester is not particularly limited, but the average degree of polymerization may be 2 to 20, and the average degree of polymerization is more preferably 4 to 20.
  • Examples include diglycerin (average polymerization degree 2), triglycerin (average polymerization degree 3), tetraglycerin (average polymerization degree 4), hexaglycerin (average polymerization degree 6), decaglycerol (average polymerization degree 10), and the like. .
  • the polyglycerin fatty acid ester in the present invention contains a polyglycerin fatty acid ester of less than HLB9 and a polyglycerin fatty acid ester of HLB9 or more. Is more preferable, and 3.5 to 4.5 is most preferable.
  • the HLB9 or higher polyglycerin fatty acid ester is preferably HLB9 to 18, more preferably HLB10 to 16, and most preferably HLB11 to 15.
  • the HLB of the polyglycerin fatty acid ester is in the above range, the emulsified state of the preparation liquid emulsified during production is stable for a long time, and oil-off of the gel-like emulsified food at the later stage of filling can be suppressed.
  • Gelling agent in the present invention is not particularly limited, but tamarind seed gum, guar gum, locust bean gum, carrageenan, gum arabic, alginic acid, pectin, pullulan, psyllium seed gum, carboxymethylcellulose, methylcellulose, crystalline cellulose, agar, or A glucomannan etc. and the combination of 2 or more of these are mentioned.
  • the gel-like emulsified food of the present invention preferably contains 1 to 4% by mass of the gelling agent, more preferably 1.5 to 3% by mass, and preferably 2 to 2.5% by mass. Most preferred. When the content of the gelling agent is in the above range, the gel-like emulsified food becomes a physical property that is easy for the elderly and those who have difficulty swallowing.
  • the gelling agent in the present invention preferably contains 5 to 30% by mass of agar in the entire gelling agent, more preferably 7 to 20% by mass, and more preferably 10 to 15% by mass. Is most preferred.
  • the content of the agar in the entire gelling agent is in the above range, the adhesion feeling is suppressed, and physical properties that are easy to eat for the elderly and those who have difficulty swallowing.
  • the water in the present invention is not particularly limited, and tap water, well water, purified water, ion exchange water, and the like can be used.
  • the gel-like emulsified food of the present invention preferably contains 35 to 65% by mass of the water, and more preferably 40 to 60% by mass.
  • the gel-like emulsified food of the present invention may contain various nutritional components such as carbohydrates, vitamins and minerals, food additives such as stabilizers and flavors depending on the purpose within the range not impairing the effects of the present invention.
  • raw materials were prepared and weighed, and a gel food was produced according to the procedure described below.
  • agar was dissolved in boiling water, and then the product temperature was maintained so as not to be 75 ° C. or lower, and raw materials other than apple puree and fat were added and dissolved by stirring.
  • apple puree was added and mixed to obtain a uniform preparation solution, and then oil and fat were added, pre-emulsified with a homomixer, and further homogenized with a homogenizer.
  • 1000g of emulsified preparations having a product temperature of 75 ° C were obtained.
  • the average HLB of the emulsifier was obtained by weighted averaging the HLB values of the emulsifier 1 and the emulsifier 2. The results are shown in the average HLB column of Table 1.
  • the minimum particle size and the maximum particle size of the emulsified particles of the gel-like emulsified food were measured for those prepared by filling the emulsion preparation liquid 2.5 hours after preparation. That is, the gel slice was magnified 500 times using a transmission digital microscope (VHX-5000, manufactured by KEYENCE), and the emulsified particles were photographed at three different places on the gel. Next, the smallest particle and the largest particle were selected from the captured images at three locations, and the respective particle diameters were determined. The results are shown in the column of minimum particle size and maximum particle size in Table 1.
  • the gel-like emulsified foods (Examples 1 and 2) containing the emulsifiers of HLB4 and HLB14 and containing an emulsifier having an average HLB of 8 or 10 are 2.5 hours after the preparation of the emulsion preparation. Even what was obtained by filling did not cause oil-off, and there was no feeling of adhesion even in sensory evaluation, which was suitable for elderly people and those who have difficulty swallowing. This was thought to be due to the fact that the emulsified particles of the emulsified preparation were not too fine and the emulsification was stable over time.
  • the gel-like emulsified food containing only one emulsifier of HLB10 (Comparative Example 3) is oil-off in the product obtained by filling within 0.5 hours from the preparation of the emulsion preparation. Occurred. Moreover, since the oil-off progressed and the thing obtained by filling 2.5 hours after preparation of the emulsified preparation liquid was not acceptable as a product, sensory evaluation was not performed.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Mycology (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention a pour objet de fournir un aliment émulsifié sous forme de gel ne présentant pas d'écoulement de matière grasse, et de qualité stable. L'invention fournit un aliment émulsifié sous forme de gel facile à ingérer pour les personnes âgées et les personnes ayant des difficultés à déglutir. Plus précisément, cet aliment émulsifié sous forme de gel comprend une matière grasse contenant un acide gras à chaîne moyenne parmi les acides gras le constituant. L'aliment émulsifié sous forme de gel de l'invention comprend 15 à 50% en masse de matière grasse, 0,3 à 0,6% en masse d'un ester d'acides gras de polyglycéryle de valeur HLB moyenne comprise entre 6,5 et 11, un gélifiant, et une eau. Ledit ester d'acides gras de polyglycéryle comprend un ester d'acides gras de polyglycéryle de valeur HLB inférieure à 9, et un ester d'acides gras de polyglycéryle de valeur HLB supérieure ou égale à 9.
PCT/JP2017/009230 2016-03-15 2017-03-08 Aliment émulsifié sous forme de gel WO2017159494A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2017545413A JP6297230B2 (ja) 2016-03-15 2017-03-08 ゲル状乳化食品

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2016050679 2016-03-15
JP2016-050679 2016-03-15

Publications (1)

Publication Number Publication Date
WO2017159494A1 true WO2017159494A1 (fr) 2017-09-21

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JP (1) JP6297230B2 (fr)
WO (1) WO2017159494A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022114932A1 (fr) * 2020-11-30 2022-06-02 씨제이제일제당 (주) Composition pour aliment gélifié présentant une sensation en bouche douce et procédé de préparation associé

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JPH04183356A (ja) * 1990-11-20 1992-06-30 Fuji Oil Co Ltd 蜂蜜入り乳化油脂組成物の製造法
JP2005343799A (ja) * 2004-05-31 2005-12-15 Nisshin Oillio Group Ltd 水分散性植物ステロース製剤と油脂含有水分散性植物ステロール製剤
JP2006045061A (ja) * 2004-07-30 2006-02-16 Nisshin Oillio Group Ltd セラミド類含有組成物、セラミド類含有水性製剤及びこれらを含有する飲食料、化粧料、皮膚外用剤
WO2008004509A1 (fr) * 2006-07-03 2008-01-10 The Nisshin Oillio Group, Ltd. Composition huileuse contenant du squalène et émulsion eau dans l'huile contenant du squalène
JP2011182785A (ja) * 2010-02-09 2011-09-22 Hayashikane Sangyo Kk 嚥下困難者用高栄養ゼリー食品
JP2013230138A (ja) * 2012-04-02 2013-11-14 Nisshin Oillio Group Ltd ゲル状食品
WO2016010008A1 (fr) * 2014-07-16 2016-01-21 日清オイリオグループ株式会社 Composition d'huile et de graisse destinée à aider des personnes présentant des difficultés à avaler et/ou à mâcher à ingérer des aliments et aliments pour personnes présentant des difficultés à avaler et/ou à mâcher
WO2016170939A1 (fr) * 2015-04-22 2016-10-27 日清オイリオグループ株式会社 Composition gélifiée et son procédé de préparation

Family Cites Families (1)

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Publication number Priority date Publication date Assignee Title
JP6351025B2 (ja) * 2013-02-18 2018-07-04 ハウス食品グループ本社株式会社 容器入り食品とその製造方法

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04183356A (ja) * 1990-11-20 1992-06-30 Fuji Oil Co Ltd 蜂蜜入り乳化油脂組成物の製造法
JP2005343799A (ja) * 2004-05-31 2005-12-15 Nisshin Oillio Group Ltd 水分散性植物ステロース製剤と油脂含有水分散性植物ステロール製剤
JP2006045061A (ja) * 2004-07-30 2006-02-16 Nisshin Oillio Group Ltd セラミド類含有組成物、セラミド類含有水性製剤及びこれらを含有する飲食料、化粧料、皮膚外用剤
WO2008004509A1 (fr) * 2006-07-03 2008-01-10 The Nisshin Oillio Group, Ltd. Composition huileuse contenant du squalène et émulsion eau dans l'huile contenant du squalène
JP2011182785A (ja) * 2010-02-09 2011-09-22 Hayashikane Sangyo Kk 嚥下困難者用高栄養ゼリー食品
JP2013230138A (ja) * 2012-04-02 2013-11-14 Nisshin Oillio Group Ltd ゲル状食品
WO2016010008A1 (fr) * 2014-07-16 2016-01-21 日清オイリオグループ株式会社 Composition d'huile et de graisse destinée à aider des personnes présentant des difficultés à avaler et/ou à mâcher à ingérer des aliments et aliments pour personnes présentant des difficultés à avaler et/ou à mâcher
WO2016170939A1 (fr) * 2015-04-22 2016-10-27 日清オイリオグループ株式会社 Composition gélifiée et son procédé de préparation

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022114932A1 (fr) * 2020-11-30 2022-06-02 씨제이제일제당 (주) Composition pour aliment gélifié présentant une sensation en bouche douce et procédé de préparation associé
KR20220076582A (ko) * 2020-11-30 2022-06-08 씨제이제일제당 (주) 겔화 식품용 조성물 및 겔화 식품용 조성물의 제조 방법
TWI819419B (zh) * 2020-11-30 2023-10-21 南韓商Ｃｊ第一製糖股份有限公司 用於具有柔軟口感之膠凝食品的組成物及其生產方法
KR102605261B1 (ko) * 2020-11-30 2023-11-27 씨제이제일제당 (주) 부드러운 식감의 겔화 식품용 조성물 및 이의 제조 방법

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JPWO2017159494A1 (ja) 2018-03-22

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