Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
  • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
  • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/38—Other non-alcoholic beverages
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
  • A23L33/15—Vitamins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
  • A23L33/16—Inorganic salts, minerals or trace elements
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/17—Amino acids, peptides or proteins
  • A23L33/19—Dairy proteins

Definitions

• the present invention relates to a novel nutritionally balanced food and a method for producing the same.
• Nutritional-adjusted foods including liquid diets and tube-fed foods, are usually sold commercially and contain a combination of the five major nutritional components: protein, lipids, carbohydrates, minerals, and vitamins. Nutritionally-adjusted foods are often used by consumers who are unable to obtain sufficient nutrition from regular meals alone to efficiently obtain nutrients.
• Patent Document 1 discloses that the inclusion of whey protein isolate or hydrolyzed whey peptide in addition to fermented milk improves long-term storage stability.
• Patent Document 2 reports that for a beverage with a non-fat milk solids content of 0.5-6.0%, the total content of soy polysaccharides and HM pectin is 0.3-0.8% by mass relative to the total volume of the beverage, the content ratio is 3:1-1:4, and the median diameter of the milk protein particles in the beverage is 0.7 ⁇ m or less, thereby suppressing protein aggregation and precipitation for a long period of time.
• Patent Document 3 reports that a method for improving the flavor of nutritionally balanced foods is to add fermented milk to a high-calorie nutritional composition.
• Patent Document 4 also uses fermented milk to improve the flavor of a high-calorie nutritional composition.
• Patent Document 5 discloses a method for producing a high-protein acidic liquid dairy product, comprising the steps of: a) providing a liquid composition, the liquid composition comprising whey protein in a total amount of at least 4% (w/w), at least 30% (w/w) of the whey protein being in the form of insoluble whey protein particles, having a volume weighted average particle size, D[4,3], of up to 50 microns, and at least 90% (w/w) of the total protein being whey protein; b) subjecting the liquid composition of step a) to at least one acidification step using an acidifying agent and at least one heat treatment step, in any order, thereby obtaining an acidic heat-treated liquid composition; c) optionally homogenizing the acidic heat-treated liquid composition; and d) optionally packaging an acidic dairy product derived from the acidic heat-treated liquid composition of step b) or step c), wherein Ca 2+ and Mg 2+ cations are in the range of 0.01 to 0.01%
• Patent Document 6 also discloses a high-protein fruit-flavored beverage comprising water, a sweetener, a total amount of at least 4% (w/w) protein, and a solid of a denatured whey protein composition having a total amount of at least 2% (w/w) based on the total weight of the beverage, the denatured whey protein composition comprising: - a total amount of at least 60% (w/w) protein based on the total weight of the denatured whey protein composition on a dry weight basis; - insoluble whey protein particles having a particle size in the range of 1 to 10 microns, the amount of the insoluble whey protein particles being in the range of 50 to 100% (w/w) based on the total amount of protein of the denatured whey protein composition; - a fruit flavoring agent; and - a food acid, and characterized in that the high-protein fruit-flavored beverage has a pH in the range of 3.0 to 4.8.
• fermented milk when used as a protein source in nutritionally-adjusted foods, it tends to cause precipitation and clumping due to its high protein and lipid content.
• nutritionally-adjusted foods contain a lot of minerals, which can affect clumping during the manufacturing process, making stabilization more difficult than with general milk beverages or beverages containing fermented milk.
• the liquid composition further contains at least one selected from fermented milk, sucrose, pectin, and whey protein isolate or hydrolyzed whey peptide, and that the storage stability is improved by setting the sucrose:pectin ratio at 11:1 to 3:1.
• storage stability decreases when the ratio of sucrose to pectin is outside the above range.
• Patent Document 2 because nutritionally adjusted foods need to be high in protein, it is necessary to stabilize the non-fat milk solids even if they are higher than 6.0%.
• Patent Document 2 targets fermented milk-containing beverages that do not contain high concentrations of lipids and minerals like nutritionally adjusted foods. Even when blending fermented milk into nutritionally adjusted foods that contain a lot of lipids and minerals not found in typical fermented milk-containing beverages, it is required to ensure emulsion stability and avoid the occurrence of burning.
• Patent Document 3 describes the viscosity of the flavor-improved high-calorie nutritional composition as being 3,500 mPa ⁇ s or more and 22,000 mPa ⁇ s or less, and it is not liquid.
• the high-calorie nutritional composition has a high viscosity of 500 mPa ⁇ s or more and 3,000 mPa ⁇ s or less.
• nutritionally balanced foods including nutritionally balanced foods, are required to have a low viscosity that is easy to drink.
• Patent Document 5 also discloses a method for producing a high-protein, acidic liquid dairy product.
• the test examples in Patent Document 5 only mention a pH of up to 4.3, and there are no examples of heat sterilization of a high-protein, acidic liquid dairy product after fermentation.
• Patent Document 6 only describes a white base (dairy base) with a pH of up to 4.5 in its examples, and there is no example of heat sterilization after fermentation and mixing with fruit, etc. There is no description of verification of long-term storage, such as storage of a high-protein fruit-flavored beverage for more than one month.
• One of the objectives of the present invention is to provide a new technical means for improving the storage stability of nutritionally balanced foods containing fermented milk-derived proteins while maintaining good viscosity and flavor.
• a method for producing a nutritionally regulated food comprising fermented milk, comprising the steps of: A fermented milk preparation step of preparing fermented milk obtained by fermenting a milk raw material liquid having a whey protein content of more than 45% by mass relative to the total protein content; A mixing step of mixing the fermented milk with other food materials to obtain a fermented milk mixture; A pH adjusting step of adjusting the pH of the fermented milk mixture to less than 4.3; and a sterilizing step of sterilizing the fermented milk mixture,
• the method provides a nutritionally regulated food product in which the content of protein derived from the fermented milk is more than 25% by mass relative to the total amount of protein.
• a nutritionally balanced food product obtained by the above method is provided.
• the nutritionally adjusted food of the present invention can improve storage stability, particularly emulsion stability, without being restricted by the blending ratio of sugars such as sucrose and pectin, which is advantageous for industrial production of food.
• the storage stability of the nutritionally adjusted food can be improved and the expiration date can be extended, so it can be advantageously used for stockpiling food and reducing food waste.
• the nutritionally adjusted food of the present invention can be particularly advantageously used to reduce the protein odor and metallic odor peculiar to milk protein and improve the sharpness and deliciousness.
• the flavor of the nutritionally adjusted food can be improved, which is advantageous for improving the QOL of elderly people with reduced swallowing ability and increasing the dosage of the nutritionally adjusted food.
• the nutritionally adjusted food of the present invention can maintain a good flavor with low viscosity, so it is advantageous for continuous administration.
• the nutritionally balanced food of the present invention since the nutritionally balanced food of the present invention has low viscosity and can provide high calories, when used as a nutritionally balanced food for people with difficulty swallowing, including gastrostomy patients, it is possible to administer the required calories in a short period of time, which is advantageous in significantly reducing the burden on patients, nurses, caregivers, etc.
• the tube diameter is generally thin and administration takes time, but the nutritionally balanced food of the present invention has low viscosity and can be administered in a short period of time, which has the advantage of reducing stress on patients, nurses, caregivers, etc.
• the nutritionally balanced food of the present invention uses a large amount of fermented milk-derived protein as a protein source, it can be advantageously used to improve the intestinal environment.
• 1 is a graph showing the viscosity after storage of nutritionally regulated foods in each test group with different fermented milk ratios in Test Example 1.
• the fermented milk content was less than 50% by mass (reference groups 1 and 2), the viscosity exceeded 100 mPa ⁇ s after 4 months of storage at 40°C, whereas when the fermented milk content was 50% by mass or more (test groups 1 to 3), the viscosity was below 100 mPa ⁇ s.
• 1 is a graph comparing the drinking experience of a nutritionally regulated food containing fermented milk and a nutritionally regulated food containing whey protein concentrate (WPC) in Test Example 2.
• WPC whey protein concentrate
• 13 is a graph showing the time required for instillation of 400 kcal when an 8 Fr catheter of Test Example 6 is used. 13 is a graph showing the time required for dripping 400 kcal when a 10 Fr catheter of Test Example 6 is used. 13 is a graph showing the time required for dripping 400 kcal when a 12 Fr catheter of Test Example 6 is used.
• a ⁇ B means greater than or equal to A and less than or equal to B.
• Lactobacillus delbrueckii subsp. bulgaricus 2038 strain can be isolated from "Meiji Bulgaria Yogurt” (registered trademark) using a commercially available selective medium for the genus Lactobacillus, and is stored by Meiji Co., Ltd. (Meiji Innovation Center, 1-29-1 Shichikuni, Hachioji-shi, Tokyo, Japan 192-0919).
• Streptococcus thermophilus OLS3290 strain was internationally deposited under the Budapest Treaty on January 19, 2004 (original deposit date) at the National Institute of Technology and Evaluation, Patent Biological Deposit Center (Room 120, 2-5-8 Kazusa Kamatari, Kisarazu City, Chiba Prefecture, Japan) under the deposit number FERM BP-19638. This deposited strain was transferred from domestic deposit (original deposit) to international deposit under the Budapest Treaty on September 30, 2013 (issue date) (the transfer request was received on September 6, 2013).
• the Streptococcus thermophilus strain 1131 can be isolated from "Meiji Bulgaria Yogurt” (registered trademark) using a commercially available selective medium for the genus Thermophilus and is stored by Meiji Co., Ltd. (Meiji Innovation Center, 1-29-1 Shichikuni, Hachioji-shi, Tokyo, Japan 192-0919).
• the method for producing a nutritionally regulated food containing fermented milk is as follows: A fermented milk preparation step of preparing fermented milk obtained by fermenting a milk raw material liquid having a whey protein content of more than 45% by mass relative to the total protein content; A mixing step of mixing the fermented milk with other food materials to obtain a fermented milk mixture; A pH adjusting step of adjusting the pH of the fermented milk mixture to less than 4.3; and a sterilizing step of sterilizing the fermented milk mixture,
• the content of the protein derived from the fermented milk relative to the total amount of protein in the nutritionally regulated food is more than 25 mass%.
• the fermented milk used in the production of the nutritionally balanced food of the present invention is a lactic acid fermentation product of a milk raw material liquid containing a high concentration of whey protein. It is a surprising fact that even if such fermented milk is used in large quantities as a protein source, the viscosity of the nutritionally balanced food does not increase, and storage stability can be improved while maintaining a good flavor. Below, one embodiment of the present invention will be described step by step.
• fermented milk is prepared by lactic acid bacteria fermentation of a milk raw material liquid having a whey protein content of more than 45% by mass relative to the total protein content.
• the milk raw material liquid is not particularly limited as long as it contains a predetermined amount of whey protein, and for example, a solid high-protein milk raw material can be dissolved (reduced) in water or hot water (warm water, hot water) and provided as an aqueous solution, emulsion, suspension, or the like.
• reconstituted whole milk reconstituted skim milk powder, reconstituted partially skim milk, reconstituted solution of milk protein concentrate (MPC: protein content of about 80% by mass of total solids), reconstituted solution of whey protein concentrate (WPC: protein content of about 80% by mass of total solids), reconstituted solution of whey protein isolate (WPI: protein content of about 90% by mass of total solids), caseinate (sodium caseinate, calcium caseinate, etc.: protein content of about 90% by mass of total solids),
• the reconstituted liquid include a reconstituted liquid having a protein content of about 95% by mass, and among these, reconstituted skim milk powder, liquid milk protein concentrate (MPC) or liquid whey protein concentrate (WPC) is preferred, and at least one selected from the group consisting of whey protein concentrate (WPC) and whey protein isolate (WPI) is more preferred, and at least one selected from the group consisting of whey protein concentrate (WPC) and whey protein isolate (WPI)
• the ratio of whey protein to the total protein content of the milk raw material liquid is not particularly limited as long as it is more than 45% by mass, but is preferably 50% by mass or more, more preferably 50 to 100% by mass, even more preferably 50 to 90% by mass, and even more preferably 50 to 75% by mass. If the ratio of whey protein to the total protein content of the milk raw material liquid is more than 45% by mass, the viscosity of the obtained fermented milk can be reduced, and if it is 50% by mass or more, the viscosity of the obtained fermented milk can be further reduced.
• the viscosity of the obtained fermented milk at 20°C measured with a B-type viscometer can be 300 mPa ⁇ s or less. This is therefore advantageous in keeping the viscosity of the nutritionally adjusted food of the present invention in a preferred range.
• the protein content in the milk raw material liquid of the present invention is not particularly limited, but is usually 10% by mass or more, preferably 10 to 30% by mass, more preferably 10 to 25% by mass, even more preferably 10 to 20% by mass, and even more preferably 10 to 15% by mass.
• the protein in the milk raw material liquid is a milk protein.
• the protein content of the milk raw material liquid can be quantified using the Kjeldahl method.
• the ratio of each ingredient used to prepare the milk raw material liquid can be calculated based on the amount used.
• the fermented milk can be produced by subjecting the milk raw material liquid described above to a lactic acid bacteria fermentation treatment.
• a predetermined amount of lactic acid bacteria starter can be added to the milk raw material liquid to prepare a fermentation mix, which can then be fermented.
• the resulting fermentation product can also be further hydrolyzed with enzymes, etc., if desired, and such embodiments are also included in the present invention.
• the fermentation microorganisms to be inoculated as a starter into the raw material for the fermented milk component can be one or more selected from lactobacilli such as Lactobacillus bulgaricus, Lactobacillus lactis, Lactobacillus gasseri, and Lactobacillus helveticus, lactobacilli such as Streptococcus thermophilus, bifidobacteria, propionic acid bacteria, and yeast. Furthermore, in addition to live bacteria of these fermentation microorganisms, killed bacteria of fermentation microorganisms that have effects such as improving the intestinal environment can also be included.
• yogurt defined by international standards
• Lactobacillus bulgaricus and Streptococcus thermophilus is preferably used from the viewpoint that fermented milk containing a large amount of lactic acid bacteria can be easily and efficiently produced under the conditions of the production method of the present invention.
• a combination of Lactobacillus delbrueckii subsp. bulgaricus strain 2038 and Streptococcus thermophilus strain 1131 or a combination of Lactobacillus delbrueckii subsp. bulgaricus strain OLL205013 (accession number: NITE BP-02411) and Streptococcus thermophilus strain OLS3290 (accession number: FERM BP-19638) can be preferably used.
• the above preferred combinations can be suitably used in the examples described below.
• the amount of lactic acid bacteria starter added is, for example, 0.1 to 10% by mass, preferably 0.2 to 3% by mass, and more preferably 0.5 to 2% by mass, relative to the milk raw material liquid.
• the fermentation conditions of the fermentation mix obtained by adding the lactic acid bacteria starter may be, for example, 30°C to 50°C, preferably 37°C to 50°C, and 5 to 15 hours, preferably 5 to 10 hours.
• the fermented milk preparation process it is preferable to carry out a process to homogenize the curd that is generated when the above-mentioned milk raw material liquid is fermented with lactic acid bacteria.
• Curd is also called curdled milk, and is formed when the proteins contained in the milk raw material liquid are solidified by the acid produced by lactic acid bacteria.
• a milk raw material liquid with a high ratio of whey protein to the total protein is used. This prevents the curd from becoming too hard, making it easier to homogenize.
• the homogenization treatment can be carried out, for example, by a homogenizer.
• the pressure in the case of one-stage homogenization is preferably 10 kg/cm 2 or more, more preferably 100 kg/cm 2 or more, and even more preferably 100 to 400 kg/cm 2.
• the treatment by the homogenizer is preferably a multi-stage homogenization treatment, and more preferably a two-stage homogenization treatment.
• the first stage is preferably carried out at 10 to 100 kg/cm 2 , more preferably 20 to 50 kg/cm 2
• the second stage is preferably carried out at 10 to 400 kg/cm 2 , more preferably 100 to 400 kg/cm 2.
• the multi-stage homogenization treatment may be carried out multiple times, and is preferably carried out twice.
• a preliminary emulsification process may be carried out before the homogenization process.
• the preliminary emulsification process can be carried out, for example, using a homomixer.
• the above-mentioned milk raw material liquid and the fermented milk obtained by lactic acid bacteria fermentation may be subjected to treatments such as heating, pasteurization, or sterilization, as long as the effects of the present invention are not impaired.
• the conditions for carrying out the above sterilization treatment are not particularly limited, but for example, the heating temperature (sterilization temperature) of heat sterilization may be 65° C. or higher, 75° C. or higher, 85° C. or higher, 90° C. or higher, or 100° C. or higher.
• the heating time (sterilization time) of heat sterilization is preferably 1 second or more when the sterilization temperature is 100° C. or higher, 15 seconds or more at 85° C. or higher, 150 seconds or more at 75° C. or higher, or 25 minutes or more at 65° C. or higher.
• the fermented milk is mixed with other food ingredients to obtain a fermented milk mixture.
• the content of the protein derived from the fermented milk relative to the total amount of protein in the nutritionally balanced food of the present invention is made to be more than 25% by mass, preferably 50% by mass or more.
• This process can be carried out, for example, by appropriately adjusting the mixing amounts of the fermented milk and other food ingredients.
• the fermented milk mixture can be obtained by appropriately mixing the fermented milk with other food ingredients using a known device for stirring, dispersing, and homogenizing, such as a homogenizer.
• Other food ingredients are not particularly limited, but suitable examples include proteins, carbohydrates, pectin, dietary fiber, lipids, vitamins, minerals, or food materials containing these, as well as additives such as stabilizers that are acceptable for oral or tube administration.
• the nutritionally regulated food of the present invention may contain a protein other than the protein derived from the fermented milk (hereinafter also referred to as "other protein").
• the other protein is not particularly limited as long as it does not interfere with the effects of the present invention, and examples thereof include vegetable proteins, animal proteins, vegetable or animal protein hydrolysates containing amino acids or peptides, or combinations thereof.
• animal proteins include milk protein concentrates, whey proteins, and casein.
• vegetable proteins include soybean proteins, etc.
• whey proteins include cheese whey, rennet whey, whey protein concentrates (WPC), etc., which contain ⁇ -lactoglobulin, ⁇ -lactalbumin, lactoferrin, etc.
• vegetable or animal protein hydrolysates include whey protein hydrolysates such as whey protein isolate (WPI) and hydrolyzed whey peptide (WPH), casein hydrolysates, and soy protein isolates. From the viewpoint of flavor and nutritional value, it is preferable to use whey protein isolate (WPI) and hydrolyzed whey peptide (WPH).
• examples of raw materials for animal proteins include animal milk such as cow's milk, buffalo milk, goat's milk, sheep's milk, and horse's milk, and cow's milk, and cow's milk is preferable. It is preferable to use casein and whey protein made from cow's milk.
• the nutritionally regulated food of the present invention may use one of the above other proteins alone or two or more of them in combination.
• the amount of the other proteins used is not particularly limited as long as it does not interfere with the effects of the present invention, but the total amount of protein in the nutritionally adjusted food of the present invention is preferably 3 to 10% by mass, more preferably 3.1 to 9.5% by mass, more preferably 3.2 to 9.0% by mass, and even more preferably 3.3 to 8.5% by mass, based on the total amount of the nutritionally adjusted food of the present invention.
• the amount of whey-derived protein contained in the nutritionally balanced food of the present invention is not particularly limited as long as it does not interfere with the effects of the present invention, but is preferably 50% by mass or less, more preferably 0 to 40% by mass, even more preferably 0 to 25% by mass, and even more preferably 0 to 10% by mass, based on the total amount of protein in the nutritionally balanced food of the present invention.
• Carbohydrates refer to carbohydrates excluding dietary fiber, and are not particularly limited as long as they do not interfere with the effects of the present invention.
• monosaccharides include glucose (grape sugar), galactose, mannose, fructose (fruit sugar), psicose, allose, sorbose, or combinations thereof.
• disaccharides examples include lactose (milk sugar), sucrose, maltose (malt sugar), isomaltose, nigerose, kojibiose, or combinations thereof, and sucrose, lactose, or maltose are preferred from the viewpoint of physical properties and cost.
• oligosaccharides include isomaltooligosaccharides, isomaltulose, etc., or combinations thereof. Isomaltooligosaccharides and isomaltulose are preferred because the amount of oligosaccharides is not reduced even after high-temperature heating.
• polysaccharides examples include dextrin, glycogen, starch, modified starch, or combinations thereof.
• the dextrin may have a dextrose equivalent (DE) of 10 to 50, preferably 10 to 30, and more preferably 15 to 30. Depending on its DE, dextrin is also called powdered candy or melt dextrin.
• DE dextrose equivalent
• the nutritionally regulated food of the present invention may use one of the above carbohydrates alone or two or more of them in combination.
• the nutritionally adjusted food of the present invention may contain sucrose as a carbohydrate.
• sucrose as a carbohydrate.
• the production of the nutritionally adjusted food of the present invention does not need to be limited to the ratio of sucrose to pectin as described in Patent Document 1 (WO2018/159659), it is advantageous to reduce the amount of sucrose blended and prevent lifestyle-related diseases.
• commercially available sucrose such as white sugar, granulated sugar, brown sugar, etc., can be used alone or in mixtures.
• the carbohydrate content in the nutritionally adjusted food of the present invention is not particularly limited as long as it does not interfere with the effects of the present invention, but is preferably 5 to 35% by mass, more preferably 5 to 30% by mass, and even more preferably 6 to 25% by mass, relative to the total amount of the nutritionally adjusted food.
• the total carbohydrate content in the nutritionally adjusted food of the present invention can be calculated by first determining the respective contents of water, protein, lipid, dietary fiber, and ash, and then subtracting the sum of the respective contents of protein, lipid, dietary fiber, and ash from the solid content (total amount of the nutritionally adjusted food excluding water).
• the sucrose content relative to the total carbohydrate content of the nutritionally adjusted food of the present invention is preferably 15% by mass or more, more preferably 20 to 90% by mass, even more preferably 25 to 85% by mass, and even more preferably 30 to 80% by mass.
• the saccharide other than sucrose it is preferable to use a disaccharide, oligosaccharide or polysaccharide other than sucrose, and polysaccharide is more preferable from the viewpoint of suppressing an increase in sweetness and viscosity.
• An example of the polysaccharide is dextrin.
• Pectin is an acidic polysaccharide that exists as a cell wall component in vegetables and fruits and has ⁇ -D-galacturonic acid as a main chain component.
• Galacturonic acid that constitutes pectin is partially methyl esterified, and it is divided into LM (low methoxyl) pectin and HM (high methoxyl) pectin depending on the degree of esterification.
• HM pectin generally refers to pectin with an esterification degree of 50% or more.
• the pectin of the present invention is preferably HM pectin.
• HM pectin is commercially available, for example, YM115-LJ, YM-1101 (CP Kelco), SM-478 (manufactured by San-Ei Gen F.F.I.), SM-666 (manufactured by San-Ei Gen F.F.I.), AYD5110SB (manufactured by Unitech Foods), etc.
• the nutritionally regulated food of the present invention may use one type of pectin alone or two or more types in combination.
• the pectin content in the nutritionally adjusted food of the present invention is not particularly limited as long as it does not interfere with the effects of the present invention, but is preferably 0.05 to 1.5 mass% relative to the total amount of the nutritionally adjusted food, more preferably 0.05 to 1.25 mass%, and even more preferably 0.05 to 1.0 mass%.
• the pectin content in the nutritionally balanced food of the present invention can be measured by a method for quantifying galacturonic acid using high performance liquid chromatography (Shinpei MATSUHASHI, Shin-ichi INOUE, Chitoshi HATANAKA Bioscience, Biotechnology, and Biochemistry Vol. 56 (1992) No. 7 P 1053-1057 Simultaneous Measurement of the Galacturonate and Neutral Sugar Contents of Pectic Substances by an Enzymic-HPLC Method).
• Dietary fiber The nutritionally balanced food of the present invention may contain dietary fiber other than pectin (hereinafter, simply referred to as "dietary fiber"). Dietary fiber refers to carbohydrates with three or more sugars that are not digested or absorbed in the small intestine after administration of the nutritionally balanced food. Dietary fiber is not particularly limited as long as it does not interfere with the effects of the present invention, and examples of dietary fiber include edible fibers that are originally present in foods, fibers obtained by physical, enzymatic or chemical treatments, and synthetic fibers. In addition, dietary fiber may be high molecular weight water-soluble dietary fiber, low molecular weight water-soluble dietary fiber, or insoluble dietary fiber.
• dietary fibers examples include polysaccharides such as cellulose, carboxymethylcellulose, agar, xanthan gum, psyllium seed coat, gellan gum, low molecular weight sodium alginate, propylene glycol alginate, polydextrose, gum arabic, resistant dextrin, beet fiber, guar gum, guar gum enzymatic decomposition product, wheat germ, moist heat treated starch (resistant starch), resistant starch, tamarind seed gum, locust bean gum, pullulan, and inulin.
• polysaccharides such as cellulose, carboxymethylcellulose, agar, xanthan gum, psyllium seed coat, gellan gum, low molecular weight sodium alginate, propylene glycol alginate, polydextrose, gum arabic, resistant dextrin, beet fiber, guar gum, guar gum enzymatic decomposition product, wheat germ, moist heat treated starch (resistant starch), resistant starch, tamarind
• dietary fibers examples include oligosaccharides such as galactooligosaccharides, fructooligosaccharides, lactofructose oligosaccharides, beet oligosaccharides, gentioligosaccharides, xylooligosaccharides, and soybean oligosaccharides, or combinations of these oligosaccharides.
• Galactooligosaccharides, lactofructose oligosaccharides, and xylooligosaccharides are preferred because the amount of oligosaccharides does not decrease even after high-temperature heating.
• the dietary fiber may contain indigestible carbohydrates that are oligosaccharides of hexasaccharides or less, such as galactopyranosyl ( ⁇ 1-6) galactopyranosyl ( ⁇ 1-4) glucopyranose, galactopyranosyl ( ⁇ 1-3) galactopyranosyl ( ⁇ 1-4) glucopyranose, galactosyllactose, xylotriose, kestose, raffinose, maltotriitol, gentiotriose, stachyose, nystose, gentiotetraose, fructofuranosylnystose, ⁇ -cyclodextrin, maltotetraitol, or indigestible carbohydrates such as ⁇ -cyclodextrin, maltosyl ⁇ -cyclodextrin, etc.
• indigestible carbohydrates such as ⁇ -cyclodextrin, mal
• the dietary fiber content in the nutritionally regulated food of the present invention can be measured by the Prosky method (enzyme-gravimetric method) described in the "Appendix: Analysis Methods of Nutritional Components, etc.” of “Food Labeling Standards (March 30, 2015, Digestive Table No. 139)" when the dietary fiber is high molecular weight water-soluble dietary fiber or insoluble dietary fiber. Also, when the dietary fiber is low molecular weight water-soluble dietary fiber, it can be measured by the high performance liquid chromatography method (enzyme-HPLC method) described in the "Appendix: Analysis Methods of Nutritional Components, etc.” of "Food Labeling Standards (March 30, 2015, Digestive Table No. 139)". Furthermore, when the dietary fiber is resistant starch, it can be measured by the method of AOAC International, AOAC2009.01. The content of non-digestible carbohydrates can also be measured by the same method as above.
• the nutritionally balanced food of the present invention may further contain lipids.
• the lipids are not particularly limited as long as they can be used for food or pharmaceutical purposes, and may be any lipid. Examples of such lipids include vegetable oils and fats, animal oils and fats, microbial oils and fats, synthetic triglycerides, and phospholipids.
• Examples of the vegetable oils and fats include rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice oil, camellia oil, perilla oil, grape seed oil, peanut oil, almond oil, avocado oil, fish oil, beef tallow, lard, chicken fat, or oils and fats obtained by chemical or enzymatic treatment such as MCT (medium chain fatty acid triglyceride), diglyceride, hardened oil, and transesterified oil.
• Examples of the phospholipids include phospholipids derived from milk fat coating, egg yolk phospholipids, and soybean phospholipids. The lipids may be used alone or in combination of two or more.
• the amount of lipids contained in the nutritionally adjusted food of the present invention is not particularly limited as long as it does not impede the effects of the present invention, but is preferably 1-10% by mass, more preferably 2-8% by mass, even more preferably 2.4-8% by mass, and even more preferably 2.4-5% by mass, based on the total amount of the nutritionally adjusted food.
• the lipid amount in the nutritionally adjusted food of the present invention can be measured by acid hydrolysis followed by ether extraction in accordance with the procedure described in "Methods of Analysis of Nutritional Components, etc. in the Nutrition Labeling Standards" (Eishin No. 13, April 26, 1999).
• the nutritionally regulated food of the present invention may further contain vitamins .
• the vitamins are not particularly limited as long as they can be used for food or pharmaceutical purposes.
• the vitamins may be used alone or in combination of two or more.
• the content of the above vitamins in the nutritionally adjusted food of the present invention is not particularly limited as long as it does not interfere with the effects of the present invention, but is preferably 0.01 to 10% by mass, more preferably 0.05 to 5% by mass, and even more preferably 0.08 to 1% by mass, based on the total amount of the nutritionally adjusted food.
• the content of vitamins in the nutritionally adjusted food of the present invention can be measured by high performance liquid chromatography according to the procedure described in "Analysis methods for nutritional components, etc. in the Nutrition Labeling Standards" (Eishin No. 13, April 26, 1999).
• the nutritionally regulated food of the present invention may further contain minerals.
• the above minerals are not particularly limited as long as they can be used for food or pharmaceutical purposes.
• the above minerals may be used alone or in combination of two or more kinds.
• the content of the above minerals in the nutritionally adjusted food of the present invention is not particularly limited as long as it does not interfere with the effects of the present invention, but is preferably 0.01 to 10% by mass, more preferably 0.05 to 5% by mass, and even more preferably 0.1 to 2% by mass, based on the total amount of the nutritionally adjusted food.
• the content of minerals in the nutritionally adjusted food of the present invention can be determined from the ash content.
• the ash content can be measured, for example, by the direct ashing method described in "Attachment: Analysis Methods for Nutritional Components, etc.” of "Food Labeling Standards (Dietary Table No. 139, March 30, 2015)".
• the nutritionally balanced food of the present invention contains proteins derived from fermented milk, and in order to suppress separation and precipitation of the proteins derived from fermented milk in the nutritionally balanced food of the present invention and to maintain a uniform and stable dispersion state in the nutritionally balanced food, a stabilizer can be used in combination with pectin or instead of pectin.
• the stabilizers include water-soluble soybean polysaccharides, cellulose, carboxymethylcellulose, alginic acid, propylene glycol alginate, starch, modified starch, carrageenan, xanthan gum, gellan gum, tamarind seed gum, and tara gum.
• the stabilizers may be used alone or in combination of two or more.
• Non-fat milk solids The content of non-fat milk solids in the nutritionally regulated food of the present invention is preferably 2% by mass or more, more preferably 2 to 15% by mass, even more preferably 2 to 12.5% by mass, and even more preferably 2 to 10% by mass, based on the total amount of the nutritionally regulated food, from the viewpoint of nutritional supplementation.
• the content of non-fat milk solids in the nutritionally regulated food of the present invention can be determined from the content of non-fat milk solids derived from fermented milk and other food ingredients.
• the non-fat milk solids can be the total value of the components excluding water and lipids from fermented milk and other food ingredients.
• the nutritionally regulated food of the present invention can be provided as a nutritionally regulated food containing, as desired, additives acceptable for oral or tube administration together with the above-mentioned components.
• the additives acceptable for oral or tube administration include optional components such as aqueous media such as water, solvents, solubilizers, lubricants, emulsifiers, isotonicity agents, preservatives, antiseptics, surfactants, regulators, chelating agents, pH regulators, buffers, excipients, thickeners, colorants, fragrances, or flavors, as necessary.
• the optional components may be used alone or in combination of two or more.
• the content of the above-mentioned optional ingredients in the nutritionally regulated food of the present invention is not particularly limited, so long as it does not impair the effects of the present invention.
• the fermented milk, the mixture, solution, dispersion, suspension, etc. of each component may be subjected to homogenization, heating, sterilization, etc., as long as the effect of the present invention is not hindered.
• the homogenization, heating, sterilization, etc. may be performed simultaneously with or separately from the mixing of the fermented milk and the other food ingredients.
• each component may be added after the homogenization or sterilization.
• the mixing step in the method for producing a nutritionally adjusted food of the present invention includes a process for homogenizing the fermented milk, the other food ingredients, the optional ingredient, or the fermented milk mixture (homogenization process).
• the mixing step in the method for producing a nutritionally adjusted food of the present invention includes a process for sterilizing the fermented milk, the other food ingredients, the optional ingredient, or the fermented milk mixture (sterilization process).
• the homogenization process may be performed after the preliminary emulsification process and before the sterilization process, or after the preliminary emulsification process and the sterilization process.
• the homogenization treatment can be carried out, for example, by a homogenizer.
• the pressure in the case of one-stage homogenization is preferably 20 kg/cm 2 or more, more preferably 200 kg/cm 2 or more, and even more preferably 200 to 400 kg/cm 2.
• the treatment by the homogenizer is preferably a multi-stage homogenization treatment, and more preferably a two-stage homogenization treatment.
• the first stage is preferably carried out at 10 to 100 kg/cm 2 , more preferably 20 to 50 kg/cm 2
• the second stage is preferably carried out at 10 to 400 kg/cm 2 , more preferably 100 to 400 kg/cm 2.
• the multi-stage homogenization treatment may be carried out multiple times, and is preferably carried out twice.
• the conditions for the above sterilization treatment may be the same as the sterilization conditions in the sterilization step described below, but may be different conditions as long as the desired sterilization effect is obtained.
• pH adjustment step the pH of the fermented milk mixture obtained in the mixing step is adjusted to less than 4.3.
• the pH adjustment step if the pH of the fermented milk mixture obtained in the mixing step is less than 4.3, it is not necessary to adjust the pH, but the pH may be further lowered.
• the upper limit of the pH of the fermented milk mixture after the pH adjustment in the pH adjustment step is not particularly limited as long as it is less than 4.3, but is preferably 4.2 or less, more preferably 4.1 or less, and even more preferably 4.0 or less.
• the lower limit of the pH of the fermented milk mixture after the pH adjustment in the pH adjustment step is not particularly limited, but is preferably 3.1 or more, more preferably 3.3 or more, even more preferably 3.5 or more, and even more preferably 3.7 or more. These upper and lower limits can be freely combined.
• the pH range of the fermented milk mixture after the pH adjustment in the pH adjustment step is preferably 3.1 or more and less than 4.3, more preferably 3.3 or more and 4.2 or less, even more preferably 3.5 or more and 4.2 or less, and even more preferably 3.7 or more and 4.2 or less.
• the pH of the fermented milk mixture is a value measured using a pH meter.
• an acid to the fermented milk mixture.
• the acid is not particularly limited as long as it can be used as a food additive, but examples include adipic acid, citric acid, gluconic acid, succinic acid, tartaric acid, carbon dioxide, lactic acid, acetic acid, fumaric acid, malic acid, phosphoric acid, etc.
• citric acid and/or lactic acid it is preferable to use citric acid and/or lactic acid.
• citric acid and/or lactic acid it is preferable to add citric acid and/or lactic acid in the form of an aqueous solution. By making it an aqueous solution, the addition becomes easier and it can be added uniformly without unevenness.
• a base in order to increase the pH of the fermented milk mixture, it is preferable to add a base to the fermented milk mixture.
• the base is not particularly limited as long as it can be used as a food additive, but examples include trisodium citrate, potassium gluconate, sodium gluconate, monosodium succinate, disodium succinate, sodium acetate, potassium hydrogen tartrate, sodium tartrate, potassium carbonate, sodium carbonate, sodium hydrogen carbonate, potassium lactate, sodium lactate, disodium dihydrogen pyrophosphate, monosodium fumarate, sodium malate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, and the like.
• the present invention it is preferable to use at least one selected from the group consisting of trisodium citrate, potassium lactate, and sodium lactate.
• the method of adding the acid or base to the fermented milk mixture is not particularly limited, but the acid or base may be mixed into the fermented milk mixture while measuring the pH of the fermented milk mixture, or the amount of the acid or base required may be calculated on a small scale, and the amount of the acid or base required to reach the target pH may be mixed into the fermented milk mixture.
• the fermented milk mixture whose pH has been adjusted in the pH adjustment step is sterilized to obtain the nutritionally regulated food of the present invention.
• the fermented milk mixture can be sterilized at an intensity with an F0 value of 0.01 to 0.2, preferably 0.01 to 0.1.
• the F0 value is a value used to evaluate the heat sterilization effect when the object to be sterilized is heat sterilized, and corresponds to the heating time (minutes) normalized to the reference temperature (121.1°C).
• the F0 value can be calculated by multiplying the lethality rate for the temperature inside the container (1 at 121.1°C) by the heating time (minutes).
• the lethality rate can be obtained from the lethality rate table (Fujimaki Masao et al., "Food Industry,” Koseisha Kouseikaku, 1985, p. 1049).
• a commonly used area calculation method, formula method, etc. can be adopted (see, for example, Tanigawa et al., "Canned Food Manufacturing Science," p. 220, Koseisha Kouseikaku).
• an appropriate heating temperature (sterilization temperature) and heating time can be determined from a previously obtained lethality rate curve.
• the heating temperature (sterilization temperature) for heat sterilization can be appropriately set so as to satisfy the above F0 value, and may be, for example, 63 to 65°C, 65 to 68°C, 72°C or higher, 75°C or higher, 90°C or higher, or 120 to 150°C.
• the heating time (sterilization time) of the heat sterilization can be appropriately set so as to satisfy the above-mentioned F0 value at the above-mentioned sterilization temperature, but when the sterilization temperature is 120 to 150 ° C., it is preferable to perform heat sterilization for about 3 to 60 seconds, 15 minutes or more at 75 ° C. or higher in a holding type, 15 seconds or more at 72 ° C. or higher continuously, about 30 minutes at 63 to 65 ° C. in a holding type, and about 30 minutes at 65 to 68 ° C. continuously. Specifically, for example, as in the sterilization conditions of the examples described later, it is possible to perform wet heating at 92 ° C. for 7 minutes.
• the nutritionally adjusted food of the present invention can be obtained by sterilizing the fermented milk mixture.
• the nutritionally adjusted food of the present invention may be further subjected to homogenization or other treatments as long as the effects of the present invention are not adversely affected.
• the homogenization process can be carried out in the same manner as the homogenization process in the fermented milk preparation process and the mixing process.
• the nutritionally regulated food comprises fermented milk and other food ingredients.
• the content of protein derived from fermented milk relative to the total protein content in the nutritionally regulated food of the present invention is more than 25% by mass, preferably 50% by mass or more.
• the nutritionally regulated food is a lactic acid bacteria fermentation product of a milk raw material liquid in which the whey protein content relative to the total protein content is more than 45% by mass.
• the ratio of whey protein relative to the total protein content of the milk raw material liquid is not particularly limited as long as it is more than 45% by mass, but is preferably 50% by mass or more, more preferably 50-100% by mass, even more preferably 50-90% by mass, even more preferably 50-75% by mass, and even more preferably 50-50% by mass.
• the protein content of the nutritionally regulated food is preferably 3 to 10 mass% based on the total mass of the nutritionally regulated food, more preferably 3.1 to 9.5 mass%, even more preferably 3.2 to 9.0 mass%, and even more preferably 3.3 to 8.5 mass%.
• the nutritionally regulated food has a pH of less than 4.3.
• the upper limit of the pH of the nutritionally regulated food is not particularly limited as long as it is less than 4.3, but is preferably 4.2 or less, more preferably 4.1 or less, and even more preferably 4.0 or less.
• the lower limit of the pH of the nutritionally regulated food is not particularly limited, but is preferably 3.1 or more, more preferably 3.3 or more, even more preferably 3.5 or more, and even more preferably 3.7 or more. These upper and lower limits can be freely combined.
• the pH range of the nutritionally regulated food after the pH adjustment in the pH adjustment step is preferably 3.1 or more and less than 4.3, more preferably 3.3 or more and 4.2 or less, even more preferably 3.5 or more and 4.2 or less, and even more preferably 3.7 or more and 4.2 or less.
• the pH of the nutritionally adjusted food is a value measured using a pH meter.
• the pH of the nutritionally adjusted food it is preferable for the pH of the nutritionally adjusted food to exceed 3.0 in order to prevent the food from being perceived as being too sour and difficult to drink. Furthermore, it is preferable for the pH of the nutritionally adjusted food of the present invention to be below 4.3 in order to improve the balance between sourness and sweetness of the nutritionally adjusted food, since the sourness is perceived as being weak. Furthermore, if the pH of the nutritionally adjusted food is within the above range, it is easy to set the viscosity of the nutritionally adjusted food within the preferred range described below. The viscosity of the nutritionally adjusted food can be adjusted by appropriately selecting the manufacturing raw materials so that it is within the desired range.
• viscosity (20°C) The viscosity of the nutritionally adjusted food at 20°C (hereinafter also referred to as “viscosity (20°C)”) is not particularly limited as long as it does not interfere with the effects of the present invention, and can be set appropriately.
• the viscosity of the nutritionally adjusted food (20°C) is the viscosity of the nutritionally adjusted food measured using a B-type viscometer. Without being bound by theory, it is believed that in the nutritionally adjusted food of the present invention, a large amount of protein in the raw milk liquid is broken down into smaller molecules by lactic acid bacteria fermentation, inhibiting the formation of a protein network, and the viscosity does not increase even when stored for a long period of time.
• the viscosity of the nutritionally-adjusted food at room temperature (25 ⁇ 10°C) (hereinafter also referred to as “viscosity (room temperature)”) is preferably less than 100 mPa ⁇ s, more preferably 10 to 80 mPa ⁇ s, and even more preferably 10 to 60 mPa ⁇ s, for at least one month from immediately after production.
• the protein content in the nutritionally adjusted food is preferable to be within the range of 3 to 10% by mass, lipid content to be 1 to 10% by mass, and if necessary carbohydrate content to be within the range of 5 to 35% by mass, preferably 10 to 35% by mass.
• the calorie content of the nutritionally balanced food of the present invention is calculated from the protein, lipid, carbohydrate, and dietary fiber contained in the nutritionally balanced food. In the present invention and the examples described below, the calorie content can be calculated using Atwater's energy conversion coefficient.
• the nutritionally adjusted food is centrifuged at 1700 x g for 30 minutes to obtain insoluble matter (precipitate), and the mass (centrifugal sedimentation amount) of the insoluble matter (precipitate) is, for example, less than 4.0%, preferably less than 3.0%, and more preferably less than 2.2% of the total amount of the nutritionally adjusted food.
• the nutritionally balanced food of the present invention can be provided as a nutritionally balanced food containing, in addition to the above-mentioned components, additives acceptable for oral or enteral administration, as desired.
• additives acceptable for oral or enteral administration include aqueous media such as water, solvents, solubilizing agents, lubricants, emulsifiers, isotonicity agents, preservatives, antiseptics, surfactants, regulators, chelating agents, pH regulators, buffers, excipients, thickeners, colorants, fragrances, or flavorings, as necessary.
• the nutritionally regulated food of the present invention is preferably in a liquid form, and more preferably in an emulsified state.
• the volume of the nutritionally adjusted food of the present invention is not particularly limited as long as it does not impede the effects of the present invention, and may be, for example, 50 to 1000 mL, preferably 75 to 800 mL, and more preferably 100 to 600 mL.
• the nutritionally regulated food is intended for nutritional supplementation.
• the nutritionally regulated food of the present invention can be administered alone as a food, drink, or medicine, or can be used in combination with other foods or food ingredients in a suitable manner.
• the nutritionally adjusted food of the present invention is preferably provided as a single oral or tube-administered dosage unit.
• the single oral or tube-administered dosage unit of protein in the nutritionally adjusted food of the present invention can be the same as the content in the nutritionally adjusted food described above.
• the nutritionally adjusted food of the present invention is a single oral or tube-administered dosage unit and contains 3 to 10 mass% protein.
• the single oral or tube-administered dosage unit is preferably 75 to 800 mL of the nutritionally adjusted food of the present invention, and more preferably 100 to 600 mL of the nutritionally adjusted food of the present invention.
• the nutritionally adjusted food of the present invention is provided in a packaged form.
• the packaged form is not particularly limited, and includes containers such as soft bags (pouch bags), brick packs (paper containers), can containers, plastic cups, etc. Preferred are packs, retort pouches, soft bags, and regular containers.
• the containers used can be provided in normal forms such as bags or laminated bags combining one or more films containing paper, polyethylene, polystyrene, polyethylene terephthalate, and metal, molded containers, metal cans, bottles, etc.
• the surface of the package may be labeled with ingredients, dosage, and usage.
• Suitable examples of such packaged forms include drinks, pharmaceutical preparations, etc.
• the labeling may be attached to the container, packaging material, or package insert containing the nutritionally adjusted food of the present invention.
• the display may include information related to the nutritionally adjusted food of the present invention, such as flyers, pamphlets, pop art, catalogs, posters, books, storage media such as DVDs, and advertisements on electronic bulletin boards and the Internet, which display and advertise the effectiveness of the nutritionally adjusted food of the present invention.
• the method of administration of the nutritionally adjusted food of the present invention is not particularly limited as long as it does not interfere with the effects of the present invention, but is preferably oral administration or tube administration (intranasal administration, enteral nutrition, gastrostomy, etc.), more preferably oral administration, enteral nutrition, or gastrostomy, and even more preferably oral administration.
• the nutritionally adjusted food of the present invention may be a medicine, a quasi-drug, a drink, a supplement, or a functional food including a food for specified health uses, a food with nutrient function claims, or a food with functional claims, a special purpose food including a food for sick people or a food for people with difficulty swallowing, a food or drink such as a nutritional supplement, a liquid diet, or a medical food, a nutritional supplement such as a tube-feeding food or an enteral nutritional supplement, or a feed, and is preferably a food or drink such as a food for special purposes including a food for sick people, a food or drink such as a food with functional claims, a nutritional supplement, a liquid diet, or a medical food, a tube-feeding food or an enteral nutritional supplement.
• the nutritionally adjusted food of the present invention is particularly preferably provided as a food or drink such as a special purpose food, a food with functional claims, a nutritional supplement, a liquid diet, or a medical food, because it is less likely to cause precipitation or aggregation that is specific to milk proteins, has good fluidity suitable for tube-feeding, and can achieve both good flavor and smoothness.
• the nutritionally adjusted food of the present invention contains a high concentration of fermented milk, yet has low viscosity and high tube flowability, so that it can be administered naturally in a short time even through a thin nasal tube (12 Fr or less). Therefore, it can be administered easily through nasal or oral tube feeding, or through gastrostomy or enteral tube feeding, which places less of a burden on patients, nurses, caregivers, etc.
• the gastrostomy and enteral tube feeding can be constructed, for example, by percutaneous endoscopic gastrostomy (PEG) and percutaneous endoscopic enteral tube feeding (PEJ), respectively.
• PEG percutaneous endoscopic gastrostomy
• PEJ percutaneous endoscopic enteral tube feeding
• the method of ingestion of the present invention can be appropriately determined by a person skilled in the art according to the type, age, sex, and symptoms of the subject, so long as it does not interfere with the effects of the present invention.
• the nutritionally adjusted food of the present invention is administered 1 to 5 times a day, preferably 1 to 4 times a day, and more preferably 1 to 3 times a day.
• the subject of the present invention is preferably humans, and more preferably elderly (e.g., 60 years or older) healthy individuals, frail individuals such as frail individuals, individuals recovering from illness, patients undergoing long-term medical care, patients undergoing rehabilitation, athletes, sports enthusiasts, etc.
• elderly e.g., 60 years or older
• frail individuals such as frail individuals, individuals recovering from illness, patients undergoing long-term medical care, patients undergoing rehabilitation, athletes, sports enthusiasts, etc.
• a method for improving the storage stability of a nutritionally regulated food product containing fermented milk or a protein derived from fermented milk comprising a fermented milk preparation step of preparing fermented milk by fermenting a milk raw material liquid having a whey protein content of more than 45% by mass relative to the total protein content, a mixing step of mixing the fermented milk with other food raw materials to obtain a fermented milk mixture, a pH adjustment step of adjusting the pH of the fermented milk mixture to less than 4.3, and a sterilization step of sterilizing the fermented milk mixture, wherein the content of the protein derived from the fermented milk relative to the total protein content in the nutritionally regulated food product is more than 25% by mass.
• a method for inhibiting precipitation or aggregation in a nutritionally regulated food containing fermented milk or a protein derived from fermented milk comprising a fermented milk preparation step of preparing fermented milk obtained by fermenting a milk raw material liquid having a whey protein content of more than 45% by mass relative to the total protein content, a mixing step of mixing the fermented milk with other food raw materials to obtain a fermented milk mixture, a pH adjustment step of adjusting the pH of the fermented milk mixture to less than 4.3, and a sterilization step of sterilizing the fermented milk mixture, wherein the content of the protein derived from the fermented milk relative to the total protein content in the nutritionally regulated food is more than 25% by mass.
• a method for producing a nutritionally regulated food comprising the steps of: The method includes the steps of: preparing fermented milk by lactic acid fermentation of a milk raw material liquid containing 7% by mass or more of protein; and mixing the fermented milk with a food raw material to obtain a nutritionally adjusted food, in which the content of protein derived from the fermented milk is 50% by mass or more of the total protein in the nutritionally adjusted food.
• a method for improving the storage stability of a nutritionally balanced food product containing fermented milk or a protein derived from fermented milk comprising the steps of preparing fermented milk obtained by lactic acid bacteria fermentation of a milk raw material liquid containing 7% by mass or more of protein, and mixing the fermented milk with a food raw material to obtain a nutritionally balanced food product, in which the content of the protein derived from the fermented milk is 50% by mass or more of the total protein in the nutritionally balanced food product.
• a method for inhibiting precipitation or aggregation in a nutritionally adjusted food containing fermented milk or a protein derived from fermented milk comprising the steps of preparing fermented milk obtained by lactic acid bacteria fermentation of a milk raw material liquid containing 7% by mass or more of protein, and mixing the fermented milk with a food raw material to obtain a nutritionally adjusted food, in which the content of the protein derived from the fermented milk is 50% by mass or more of the total protein in the nutritionally adjusted food.
• a method for producing a nutritionally adjusted food containing fermented milk comprising: A fermented milk preparation step of preparing fermented milk obtained by fermenting a milk raw material liquid having a whey protein content of more than 45% by mass relative to the total protein content; A mixing step of mixing the fermented milk with other food materials to obtain a fermented milk mixture; A pH adjusting step of adjusting the pH of the fermented milk mixture to less than 4.3; and a sterilizing step of sterilizing the fermented milk mixture, The method, wherein the content of the protein derived from the fermented milk relative to the total amount of protein in the nutritionally regulated food is more than 25 mass%.
• [2A] The method according to [1A], wherein the content of the protein derived from the fermented milk relative to the total amount of protein in the nutritionally regulated food is 50 mass% or more.
• [3A] The method according to [1A] or [2A], wherein the whey protein content of the nutritionally regulated food is 50% by mass or more relative to the total amount of protein.
• [4A] The method according to any one of [1A] to [3A], wherein the milk raw material liquid contains 7% by mass or more of protein.
• [5A] The method according to any one of [1A] to [4A], wherein in the pH adjustment step, the pH of the fermented milk mixture is adjusted to 4.2 or less.
• [6A] The method according to any one of [1A] to [5A], wherein in the pH adjustment step, the pH of the fermented milk mixture is adjusted to 3.7 or higher.
• [7A] The method according to any one of [1A] to [6A], wherein the fermented milk mixture is heat-sterilized in the sterilization step.
• [8A] The method according to any one of [1A] to [7A], wherein in the sterilization step, sterilization is carried out at an intensity of an F0 value of 0.01 to 0.2.
• sterilization is carried out at an intensity of an F0 value of 0.01 to 0.2.
• [9A] The method according to any one of [1A] to [8A], wherein the viscosity of the nutritionally regulated food is less than 100 mPa ⁇ s at 20°C.
• [10A] The method according to any one of [1A] to [9A], wherein the viscosity of the nutritionally regulated food is less than 100 mPa ⁇ s at room temperature for at least one month after production.
• [11A] The method according to any one of [1A] to [10A], wherein the total amount of protein in the nutritionally regulated food is 3 to 10 mass% based on the total amount of the nutritionally regulated food.
• the other food ingredients include at least one selected from the group consisting of proteins, carbohydrates, pectin, dietary fiber, lipids, vitamins, and minerals.
• [13A] The method according to any one of [1A] to [12A], wherein the protein of the other food raw material comprises at least one selected from the group consisting of whey protein concentrate and whey protein isolate.
• [14A] The method according to any one of [1A] to [13A], wherein the curd is homogenized in the fermented milk preparation step.
• [15A] The method according to any one of [1A] to [14A], comprising a step of packaging the nutritionally adjusted food in a container.
• [16A] The method according to any one of [1A] to [15A], wherein the nutritionally regulated food has a calorie content of 0.8 kcal/mL or more.
• [1B] A method for producing a liquid composition, comprising the steps of: A step of preparing fermented milk obtained by lactic acid bacteria fermentation of a milk raw material liquid containing 10% by mass or more of protein; and a step of mixing the fermented milk with a food raw material to obtain a liquid composition, in which the content of the protein derived from the fermented milk is 50% by mass or more based on the total amount of protein in the liquid composition.
• the method comprising: [2B] The method according to [1B], wherein the viscosity of the liquid composition is less than 100 mPa ⁇ s at 20°C.
• [3B] The method according to [1B] or [2B], wherein the total amount of protein in the liquid composition is 3 to 10 mass% based on the total amount of the liquid composition.
• [4B] The method according to any one of [1B] to [3B], wherein the content of whey-derived protein in the liquid composition is 50 mass% or less based on the total amount of protein in the liquid composition.
• [5B] The method according to any one of [1B] to [4B], wherein the content of non-fat milk solids is 2 to 15% by mass based on the total amount of the liquid composition.
• [6B] The method according to any one of [1B] to [4B], wherein the liquid composition further comprises at least one of lipids, minerals and vitamins.
• [7B] The method according to any one of [1B] to [6B], comprising a step of homogenizing the fermented milk and/or liquid composition.
• [8B] The method according to any one of [1B] to [7B], comprising a step of sterilizing the fermented milk and/or the liquid composition.
• [9B] The method according to [8B], wherein the sterilization temperature is 120 to 150°C.
• [10B] The method according to any one of [1B] to [9B], wherein the calorific value of the liquid composition is 0.8 to 2 kcal/ml or more.
• [11B] The method according to any one of [1B] to [10B], wherein the liquid composition is a food product.
• [12B] The method according to any one of [1B] to [11B], wherein the liquid composition is a nutritionally adjusted food.
• [13B] A liquid composition obtained by the method according to any one of [1B] to [12B].
• Production Example 1 Production of nutritionally adjusted food A nutritionally adjusted food was produced according to Production Method 1 below.
• Lactic acid bacteria were added to a solution of 14% by mass of milk protein (ratio of whey protein to total protein (hereinafter also referred to as "whey ratio"): 53% by mass), fermented at 41 to 45°C, and then homogenized using a high-pressure homogenizer (pressure: 15 kg/ cm2 ) to obtain high-concentration fermented milk.
• whey ratio ratio of whey protein to total protein
• the obtained high-concentration fermented milk and whey protein concentrate were mixed in the ratio described in each experimental method, and 730g of dietary fiber, 510g of white sugar, 13000g of liquid dextrin, 560g of minerals, 35g of HM pectin, 150g of other stabilizers, 120g of emulsifiers, 1900g of vegetable oils and fats, and 7900g of water were added, pre-emulsified with a homomixer, and then homogenized with a high-pressure homogenizer.
• Viscosity measurement method A Brookfield viscometer was used to measure the viscosity. The sample was adjusted to a temperature of 20° C., and the measurement was performed at a rotation speed of 60 rpm for a rotation time of 60 seconds.
• the amount of centrifugal sedimentation was measured by centrifuging the nutritional food at 1,700 x g for 30 minutes, removing the supernatant, measuring the mass of the resulting sediment, and recording this as the percentage (%) of the amount of sediment in the total amount of nutritional food collected.
• Test Example 1 Study of the blending ratio of fermented milk and WPC
• milk raw material liquid containing high concentration of protein When milk raw material liquid containing high concentration of protein is fermented, strong curd is likely to be generated.
• fermented milk obtained by crushing the curd contains a certain amount of water. Therefore, when a nutritionally adjusted food is a fluid food and contains fermented milk, the amount of water that can be used in the production of the nutritionally adjusted food is reduced due to the water brought in from the fermented milk, and the manufacturing suitability of the nutritionally adjusted food is deteriorated. Therefore, it is possible to use other protein raw materials in addition to fermented milk as a protein source of the nutritionally adjusted food. Below, assuming that the nutritionally adjusted food is used as a fluid food, the relationship between the blending ratio of fermented milk and WPC as a high concentration protein raw material and the physical properties of the nutritionally adjusted food was confirmed.
• Test Example 2 Evaluation of drinking sensation A nutritionally adjusted food whose protein source was entirely fermented milk (hereinafter referred to as fermented milk-containing nutritionally adjusted food: test group 1) and a nutritionally adjusted food whose protein source was entirely WPC (hereinafter referred to as WPC-containing nutritionally adjusted food: reference group 2) were evaluated by an in-house panel (10 people). The taste, protein odor, metallic odor, and sharpness of the fermented milk-containing nutritionally adjusted food were compared with the WPC nutritionally adjusted food using a pairwise comparison method on a 7-point scale.
• Production Example 2 Production of nutritionally adjusted food A nutritionally adjusted food was produced according to Production Method 2 below. (Production method 2) High-concentration fermented milk containing 14% by mass of milk protein or fermented milk containing 7% by mass of milk protein was blended so that the final protein content was 3%, and then 11g of dietary fiber, 8g of white sugar, 200g of liquid dextrin, 9g of minerals, 0.55g of HM pectin, 2g of soybean polysaccharides, 2g of emulsifier, and 30g of vegetable oil were mixed.
• the obtained nutritionally adjusted food was used in Test Example 4 described below.
• the pH of the obtained nutritionally adjusted food was measured with a pH meter and found to be less than 4.3.
• Test Example 4 Evaluation of the effect of fermented milk and high-concentration fermented milk on physical properties Test Example 3 showed that the present invention can maintain stability without limiting the ratio of sucrose to pectin, unlike Patent Document 1. Therefore, we next investigated the factors behind this improvement.
• the protein source is different between the present invention and Patent Document 1 (WO2018/159659), and the present invention uses high-concentration fermented milk, while Patent Document 1 uses general fermented milk.
• the protein source of the fermented milk is different between the present invention and Patent Document 1, and in Test Examples 1 to 3, the milk raw material liquid used to produce the fermented milk is a combination of WPC and skim milk powder.
• the milk raw material liquid used to produce the fermented milk in Patent Document 1 is fermented without adding WPC.
• Test Group 6 which contained high-concentration fermented milk (whey ratio in milk raw material liquid: 53%), was good at 3.5% or less, while Reference Group 4, which contained ordinary fermented milk (whey ratio in milk raw material liquid: 15%), was poor at 25.3%.
• Patent Document 1 it was necessary to keep the sucrose:pectin ratio in the range of 11:1 to 3:1 in order to stabilize nutritionally adjusted foods containing fermented milk, in the present invention, by increasing the concentration of fermented milk, it is thought that it is possible to stabilize the food without restricting the ratio of sucrose to pectin.
• Test Example 5 In order to make nutritionally regulated foods high in energy and low in viscosity, the fermented milk used in the production of nutritionally regulated foods is required to have a high concentration and low viscosity. In Test Example 5, the relationship between the whey protein content of the milk raw material liquid used in the production of fermented milk and the viscosity of the fermented milk was investigated.
• Lactic acid bacteria Lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) were added to each sterilized milk raw material liquid, and fermented at 41°C to 45°C for approximately 7 hours to obtain curd.
• each curd was homogenized and crushed using a high-pressure homogenizer (15 kg/ cm2 ), sterilized at 85°C for 15 seconds, and then cooled to obtain fermented milk in order of whey ratio: Reference area 5 (whey ratio 15% by mass), Reference area 6 (whey ratio 40% by mass), Reference area 7 (whey ratio 45% by mass), Test area 7 (whey ratio 50% by mass), and Test area 8 (whey ratio 55% by mass).
• Viscosity measurement of fermented milk The viscosity of the fermented milk (sample) was measured using a Brookfield viscometer. The sample was adjusted to 20° C., rotated at 60 rpm for 60 seconds. Table 4 shows the measurement results of the whey ratio and the viscosity of the fermented milk.
• Test Example 6 Since nutritionally regulated foods have a long shelf life, they are required to maintain a good appearance even after long-term storage.
• the compositions in the examples of Patent Document 5 had a pH of 4.3 or higher.
• the physical properties were evaluated only at the initial stage of production.
• the pH of a nutritionally balanced food using fermented milk was changed and the storage stability of the nutritionally balanced food was evaluated. Specifically, fermented milk with a whey ratio of 53% was used to adjust the pH to various levels between 3.7 and 4.6, and the food was sterilized by heating at 92°C for 7 minutes (F0 value was 0.01). In addition, the appearance of the nutritionally balanced food (liquid separation status) after storage at 40°C for one month was confirmed. More specifically, the procedure was as follows.
• WPC Whey protein concentrate
• skim milk powder were combined to prepare a milk raw material liquid with a protein concentration of 14% by mass and a ratio of whey protein to the total amount of protein (whey ratio) of 53% by mass, and sterilized.
• Lactic acid bacteria Lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) were added to the sterilized milk raw material liquid, and the mixture was fermented at 41°C to 45°C for about 7 hours to obtain curd.
• the obtained curd was then homogenized and crushed with a high-pressure homogenizer (15 kg/ cm2 ), and cooled to prepare fermented milk.
• the prepared fermented milk (whey ratio 53% by mass) was mixed with 730g of dietary fiber, 510g of white sugar, 13000g of liquid dextrin, 560g of minerals, 35g of HM pectin, 150g of stabilizer, 120g of emulsifier, 1900g of vegetable oil, and 7900g of water, pre-emulsified with a homomixer, and then homogenized with a high-pressure homogenizer (35kg/cm 2 ). Then, 110g of vitamins and 400g of flavorings were added, and the total amount was 56,000g, and the pH was adjusted to 3.7 to 4.3 (in 0.1 increments) or 4.6 with water to obtain a fermented milk mixture.
• the obtained fermented milk mixture was sterilized in an injection sterilizer at 124°C for 5 seconds.
• the F0 value at this time was 0.17.
• the fermented milk mixture was homogenized again with a high-pressure homogenizer (25 kg/cm 2 ) to produce a nutritionally adjusted food.
• Test Example 7 Nutritionally regulated foods are administered through a nutrition set via the nose or stomach.
• the tube diameter of the nutrition set is smaller for nasal administration, which is administered via the nose, and the dripping speed tends to be slow. According to the present invention, it was thought that the viscosity of the nutritionally regulated foods was reduced by increasing the whey ratio, which resulted in a slower dripping speed.
• Test Example 7 the drip time was measured for nutritionally adjusted foods made from fermented milk obtained by lactic acid fermentation of a milk raw material liquid with a whey ratio of 15% or 53% by mass, when the tube diameters most frequently used for nasal administration (8 Fr, 10 Fr, 12 Fr) were used.
• a nutritional set was attached to the soft pack containing the manufactured nutritional supplement, and the drip amount was measured over time using catheters of 8 Fr (outer diameter 2.7 mm), 10 Fr (outer diameter 3.3 mm), and 12 Fr (outer diameter 4.0 mm).
• the experiment used nutritional supplements with whey ratios of 15% and 53%, and the test was terminated when 400 kcal had been dripped for each.
• FIG. 3 shows the time required to instill 400 kcal when an 8 Fr catheter is used.
• FIG. 4 shows the time required to drip 400 kcal when a 10 Fr catheter is used.
• FIG. 5 shows the time required to drip 400 kcal when a 12 Fr catheter is used.

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