JP5779348B2 - Acidic liquid nutritional composition - Google Patents

Description

  The present invention relates to a liquid nutritional composition containing protein, sugar, emulsifier, and oil and fat and having a pH of 3.0 to 5.0.

  As a nutritional supplement method for patients who cannot take a normal meal, a method called parenteral nutrition in which nutritional components are directly administered to blood vessels is conventionally known. However, if parenteral nutrition is continued over a long period of time, the intestinal tract remains inactive, and complications such as disuse atrophy and infection of the intestinal mucosa have been pointed out. Intestinal nutrition, in which nutrient components are administered to the stomach or intestine through a tube, maintains the function of the intestinal tract, but is not desirable from the viewpoint of quality of life (QOL). Therefore, it is more physiological and desirable to take it orally in patients who have the ability to swallow even if they cannot take a normal meal.

  However, the conventional liquid nutritional composition emphasizes only the nutritional composition, and since it contains many nutritional components, it has a rich flavor and a milky appearance, and the patient's desire to drink deliciously However, it was not considered, and rather the QOL was lowered.

  Moreover, even if it is a liquid nutritional composition which can be drunk deliciously, many patients and elderly people who cannot take a normal meal are thin, and cannot take a large amount at a time. For this reason, it is desirable that nutrient components including calorie are contained in as high a concentration as possible. Doing so can also solve the problem of lack of nutrition due to leftovers. Forcing a large amount not only leads to a decrease in QOL, but also causes pneumonia due to gastroesophageal reflux and becomes a serious life-threatening problem.

  Therefore, it contains a good balance of protein, sugar, and fat, has a refreshing taste due to its sourness, has a low viscosity and is refreshing to drink, and has a refreshing appearance due to its translucency. There has been a need for a liquid nutritional composition having Furthermore, since it is intended for drinking, there is no odor or bitterness, and since osmotic diarrhea is suppressed, the osmotic pressure is low, and since it is an emulsion containing lipids, high emulsification stability is required. Furthermore, it is desirable to maintain these qualities even after heat sterilization.

  In order to provide such a liquid nutritional composition, various devices have been conventionally made. For example, Patent Document 1 discloses a technique relating to an acidic liquid food using a fermented milk product in order to make the pH of the liquid liquid food acidic. Although this is a technique aimed at antibacterial properties, it has a yogurt-like flavor, so it can give the patient a refreshing impression as a flavor compared to conventional liquid foods. However, if the liquid food is simply made acidic as in the present invention, the viscosity increases due to the isoelectric point aggregation of proteins such as casein caused by the acid, and the state becomes more transparent than emulsion. Therefore, the rich feeling was not completely solved.

  Patent Document 2 discloses a technique relating to a liquid sterilized nutrient. This consists of amino acids and low molecular weight peptides at the time of administration of a dextrin (starch decomposed product) with a sugar (DE) of 25 or more and a fat emulsified with a hydrophilic phospholipid such as hydrolyzed lecithin. It is a liquid sterilized nutrient prepared at the time of use, which is mixed with protein. However, this invention has a problem that the emulsification stability is insufficient when it is not prepared at the time of use, that is, when it is a liquid nutritional composition containing protein, sugar, emulsifier, and fat. Moreover, since the emulsifier which can obtain emulsification stability is used only in pH neutral range, the problem at the time of setting it as an acidic liquid nutrition composition is not solved.

  Patent Document 3 discloses a technique related to a liquid high-energy food. This is a technique in which the protein is made of dispersible fine-particle protein and the sugar is made of dextrin having a DE value of 10 to 25 in order to ensure low viscosity and osmotic pressure even at high concentration. In the examples, lysolecithin, decaglycerin fatty acid ester, and decaglycerin tartaric acid monoglyceride are used in combination as emulsifiers. However, casein particles (milk protein concentrate), which is listed as a dispersible fine particle protein, cause intense aggregation due to isoelectric point precipitation in the acidic region, resulting in not only high viscosity but also a rough texture of the aggregate. It can no longer be said to be a uniform liquid, and cannot be used for oral use, which is the original purpose. In addition, decaglycerin fatty acid ester exemplified as an emulsifier is only one of those used in combination of three, and since the details of the constituent fatty acid etc. are not specified, emulsification is unstable immediately after production in the acidic region It becomes.

  Patent Document 4 discloses that an acidic liquid enteral nutrient containing a protein for the purpose of making the nutrients acidic so that tube clogging and bacterial contamination are less likely to occur, and there are variations in taste and flavor, making it easy to ingest. Techniques related to this are disclosed. The protein is composed of an acidic whey protein isolate and a collagen peptide, and the emulsifier is composed of an organic acid monoglyceride and a polyglycerin fatty acid ester which is a monoester of polyglycerin and oleic acid having a polymerization degree of 4-10. However, it is generally known that acidic whey protein isolates have decreased solubility and become cloudy when subjected to heat sterilization under minerals, and further studies are necessary to obtain a visual transparency. It is. In addition, only commonly used sugars and fats are listed, and no method for obtaining a visual transparency when not only proteins but also lipids and carbohydrates are disclosed. . In addition, since the amount of heat per unit volume is as small as 1 kcal / ml or less, it cannot be said that the patient with a small meal or the elderly can drink enough, and the problem of insufficient nutritional supplementation is not solved.

  From the above, while containing protein, sugar, oil and fat in a well-balanced manner, it has a refreshing taste due to acidity, a low viscosity and a refreshing feel that is easy to drink, and it is refreshing to the eye due to its transparency, and for drinking purposes Thus, there has never been a liquid nutritional composition having no odor or bitterness, low osmotic pressure and high emulsification stability.

WO2005 / 094850 Japanese Patent Laid-Open No. 2-142448 JP-A-7-147932 JP 2007-126379 A

  The object of the present invention has been made under the background as described above, and is a liquid nutritional composition that is refreshing due to acidity and has a refreshing visual appearance while containing a balance of proteins, sugars, and fats and oils. It is to provide a liquid nutritional composition having a low viscosity and refreshing good to drink, no odor and bitterness, low osmotic pressure, and high emulsification stability. .

  The present inventors diligently studied to make a liquid nutritional composition transparent under acidic conditions. When a specific peptide, a starch degradation product, an emulsifier, and an oil are used, the liquid is difficult to block transmitted light. The present inventors have found that a nutritional composition can be produced and completed the present invention. The present invention includes the following first <1> to ninth <9> inventions.

<1> A liquid nutritional composition containing protein, carbohydrate, emulsifier, oil and fat, and water, wherein the amount of protein (A) is 2 to 11% by mass and the amount of carbohydrate (B) is 10 to 35 Milk peptide, carbohydrate (B) in which the total amount of emulsifier (C) and fat (D) is 1 to 13% by mass, protein (A) is a collagen peptide and degradation degree is 23 to 35% Is a starch degradation product having a number average molecular weight of 400 to 900, an emulsifier (C) is an ester of polyglycerin having an average degree of polymerization of 5 or more and either oleic acid or myristic acid, and a fat (D). An oral liquid nutrition composition comprising MCT and having a pH of 3.0 to 5.0.

<2> A collagen peptide and a milk peptide having a degree of degradation of 23 to 35 are 50% by mass or more of the whole protein (A), and a starch degradation product having a number average molecular weight of 400 to 900 is 50% by mass of the whole carbohydrate (B). As described above, polyglycerin fatty acid ester which is an ester of polyglycerin having an average degree of polymerization of 5 or more and either oleic acid or myristic acid is 70% by mass or more of the entire emulsifier (C), and MCT is 70% by mass of the entire fat (D). % Liquid nutrition composition as described in <1> containing.

<3> The liquid nutritional composition according to <1> to <2>, wherein the mass ratio of the fat (D) and the emulsifier (C) is 1: 6 to 3: 1.

<4> The liquid nutrition composition according to any one of <1> to <3>, comprising caprylic acid and capric acid as constituent fatty acids of MCT.

<5> The liquid nutritional composition according to any one of <1> to <4>, wherein the ratio of the saccharide (B) to water is 15% or more and 60% or less.

<6> The liquid nutritional composition according to any one of <1> to <5>, wherein the protein (A) comprises a collagen peptide, a milk peptide having a degradation degree of 23 to 35, and an amino acid.

<7> The liquid nutrition composition according to any one of <1> to <6>, wherein the collagen peptide has a weight average molecular weight of 2000 to 50000.

<8> Further containing dietary fiber (E), the dietary fiber (E) is selected from the group consisting of indigestible dextrin, inulin, and polydextrose, 0.1 to 2 types of dietary fiber The liquid nutrition composition according to any one of <1> to <7>, which is contained in an amount of 5% by mass.

<9> The liquid nutrition composition according to any one of <1> to <8>, wherein the transmittance after heat sterilization is 1% or more.

  According to the first to ninth inventions of the present invention, while containing protein, sugar, and fat in a well-balanced manner, there is a refreshing taste due to acidity, a low viscosity, a refreshing taste that is good to drink, and an appearance that is transparent Can also provide a liquid nutritional composition that is in a refreshing state and has no odor or bitterness. Furthermore, osmotic diarrhea can be suppressed by lowering the osmotic pressure. Moreover, even if it is a liquid nutritional composition containing a lipid, high emulsification stability can be maintained, and especially after heat sterilization, favorable emulsification stability and favorable transparency can be maintained.

(Nutrition composition)
The liquid nutritional composition of the present invention is represented by a liquid and fluid nutritional composition used in enteral nutrition, which is called liquid food, concentrated liquid food, enteral nutrition, general nutrition, etc. However, it is not limited to this. The basic composition consists of water, protein, lipid, sugar, dietary fiber, vitamins and minerals. The balance is based on the “Japanese dietary intake standards (2010 edition)” formulated by the Ministry of Health, Labor and Welfare. Are set according to their purpose. However, since the “Japanese dietary intake standard (2010 version)” is set for healthy individuals, the energy requirement per day is 1350 kcal to 2750 kcal, but those who use liquid foods In many cases, the person is bedridden and the basal metabolic rate is low, and the daily heat requirement is often set to 800 kcal to 1500 kcal.

(PH)
In order to make it a refreshing mouth, the pH is 3.0 to 5.0 as typified by fruit juice and yogurt. If the pH is less than 3.0, the acidity is too strong to be suitable for oral use, and if it is more than 5.0, the acidity is not felt and the object of the present invention cannot be achieved. When the pH is 4.6 or less, the sterilization conditions can be relaxed, and economical advantages such as thermal denaturation and sterilization cost due to the nutritional composition can be obtained, so that pH 3.0 to 4.6 is more preferable. From the strength of sourness, the pH is more preferably from 3.5 to 4.5, and since the elderly who are the main subjects who drink the nutritional composition of the present invention dislike the intense sourness that is too strong, the most preferable pH is 4. 0 to 4.4.

(Outline of protein (A))
Protein (A) is a nutritional protein and includes a peptide and a free amino acid. It is preferable that the compounding quantity of protein (A) shall be 2-11 mass% of the whole liquid nutrition composition. If it is less than 2% by mass, the nutritional value is low, and if it is more than 11% by mass, the protein-specific taste becomes too strong. As long as the protein (A) of the present invention contains a collagen peptide and a milk peptide having a degradation degree of 23 to 35, a protein generally used for food can be used without departing from the object of the present invention. The content of the peptide and the milk peptide having a degree of degradation of 23 to 35 is preferably 50% by mass or more, and particularly preferably 80% by mass or more of the entire protein (A). The protein (A) is preferably substantially composed only of a peptide and a free amino acid. Examples of peptides include degradation products such as chicken egg, chicken, fish, pork, beef, soybean, wheat, rice, and corn, in addition to collagen peptide and milk peptide. Examples of amino acids include L-isoleucine, L-leucine, L-lysine, L-methionine, L-cysteine, L-phenylalanine, L-tyrosine, L-threonine, L-tryptophan, L-valine, L-histidine and the like. Can be mentioned.

(Collagen peptide of protein (A))
In the present invention, it is essential to use a collagen peptide. Collagen peptide is a degradation product of gelatin by acid, alkali or enzyme, and its weight average molecular weight is preferably 2000 to 50000, most preferably 4000 to 20000. If it is less than 2000, the bitterness and pungent taste due to free amino acids and low molecular weight peptides will be strong and the osmotic pressure will be high. If it is more than 50000, gelation will not be sufficiently lost and gelation will occur or the viscosity will increase. Get higher. Collagen peptides are easily dissolved and have the advantage of being transparently dissolved even when subjected to heat sterilization in an acidic region. Examples of the origin of the collagen peptide include bones, skins, scales and chicken crowns of cows, pigs, fish and birds.

(Milk peptide of protein (A))
In the present invention, it is essential to use a milk peptide having a degradation degree of 23 to 35. Preferably, the degree of degradation of the milk peptide is 23-28. When the degree of degradation is greater than 35, the osmotic pressure increases and the odor or bitterness becomes stronger. On the other hand, if it is smaller than 23, the peptide itself is insolubilized and white turbidly precipitated and the transparency is lowered, or the emulsified particles are coarsened and the emulsion stability is lowered. Although the mechanism by which the emulsion stability is lowered is not necessarily clear, the following may be considered. In the present invention, the emulsifier described below plays an important role in maintaining the emulsified structure. However, since milk protein has both a hydrophobic part and a hydrophilic part and has an emulsifying function, it is considered that if the degree of decomposition is small, the emulsifying function remains and inhibits the emulsifying function of the emulsifier. Moreover, the hydrophobic part of a milk peptide and an emulsifier interacts, and the possibility that an emulsifier cannot exhibit an emulsification function is considered. A milk peptide having a high degree of degradation is presumed not to affect emulsification because it does not have a hydrophobic site that interacts with an oil / water interface or an emulsifier. Examples of milk peptides include synthetic milk protein peptides, casein peptides and whey peptides.

(Measurement method of resolution)
As a method for measuring the degree of degradation of the milk peptide of the present invention, a generally used OPA (o-Phthalaldehyde) method or the like can be used.

(Amino acid of protein (A))
As described above, when a peptide having a low amino acid score such as a collagen peptide is used, it is preferable to mix a free amino acid in order to maintain a certain amino acid score as a final product. For example, when whey peptide and collagen peptide are mixed at 1: 1, L-tryptophan, L-leucine, L-methionine or L-cysteine, L-histidine, L-valine, L-phenylalanine or L-tyrosine Is preferred. Among them, L-phenylalanine or L-tyrosine must be added in a large amount in order to obtain an amino acid score of 90 to 100, but L-phenylalanine is preferable from the viewpoint of solubility and storage stability in the acidic region.

(Nutrition balance of protein (A))
The protein (A) of the present invention preferably has an energy ratio of 8 to 32%, more preferably 12 to 24%, and most preferably 12 to 20%. In terms of clinical nutrition, there is a lot of protein components per unit volume or unit calorie in order not to cause a nutritional state called PEM (Protein Energy Malnutrition) and to recover from this nutritional state. It is hoped that. In the PEM state, various diseases and postoperative recovery are delayed, and recently it has been pointed out that it is easy to develop pressure ulcers and is difficult to cure. However, when there are many protein components, the kidney which processes a protein waste product will be burdened and it will be unpreferable especially in elderly people whose renal function is lowered because blood urea nitrogen will rise. Further, when the protein concentration is high, the flavor of the protein itself becomes noticeable and the viscosity and osmotic pressure increase. When the protein concentration is low, it is necessary to relatively increase the amount of sugar or fat to ensure a certain amount of heat. When the amount of sugar is increased, problems such as postprandial blood glucose levels and lipids as described later When the amount is increased, problems such as the inability to obtain transparency arise.

(Protein (A) analysis method and amino acid score)
The content of the protein (A) of the present invention is calculated by measuring the nitrogen content by the Kjeldahl method or the like. Therefore, no matter whether it is a free amino acid that is a digestion state of a protein or a protein degradation product (peptide), it is nutritionally included in the protein. For nutritional purposes, it is desirable to have a nutritionally good quality. For example, there is an index called an amino acid score. In the nutritional composition of the present invention, the amino acid score of the protein used is not limited, but the nutritional composition is at least 70 or more, preferably 80 or more, and most preferably 100.

(Outline of carbohydrate (B))
As the saccharide (B) of the present invention, as long as it contains a starch degradation product having a number average molecular weight of 400 to 900, one that is generally used for food can be used without departing from the object of the present invention. Examples of the saccharide include monosaccharides such as glucose and fructose, disaccharides such as sucrose, lactose and trehalose, oligosaccharides, starch, isomerized sugar, reduced starch syrup, and reduced dextrin in addition to the starch degradation product. The compounding quantity of the saccharide | sugar (B) of this invention is 10-35 mass%, and when it is less than 10 mass%, nutritional value will become low, and when it exceeds 35 mass%, an osmotic pressure and a viscosity will become high too much. Preferably it is 15-30 mass%, More preferably, it is 20-30 mass%.

(Saccharide (B) starch degradation product)
In the present invention, it is essential to use a starch degradation product having a number average molecular weight of 400 to 900. The number average molecular weight is preferably 500 to 900. If it is less than 400, the osmotic pressure increases. On the other hand, if it is larger than 900, it causes coarsening of the emulsified particle diameter, lowers transparency, and adversely affects the emulsion stability. Although this mechanism is not necessarily clear, the following can be considered. Starch is known to have a helical structure in its molecule and hydrophobic in its hollow. It is also known that when monoacylglycerol, which is a typical food emulsifier, coexists with starch, a fatty acid portion enters the hollow space. From this, it is conceivable that the starch degradation product having a large average molecular weight may incorporate the fatty acid portion of the emulsifier into the hollow space of the spiral structure, making it impossible to function as an emulsifier. The starch degradation product having a small average molecular weight is presumed to have no influence on emulsification because it cannot have a spiral structure enough to incorporate the emulsifier. The starch degradation product is called dextrin, maltodextrin, starch syrup or the like depending on the molecular weight, and is obtained by decomposing starch obtained from potato, corn, tapioca, wheat, etc. with acid or enzyme.

(Nutritional balance of carbohydrate (B))
The carbohydrate (B) of the present invention preferably has an energy ratio of 33 to 84%, more preferably 51 to 78%, and most preferably 60 to 76%. In terms of clinical nutrition, carbohydrates are preferable because they are a source that can be converted to energy relatively quickly, but if incorporated in a large amount, they increase postprandial blood glucose levels and adversely affect diseases such as diabetes. Further, when the sugar concentration is high, not only the viscosity and osmotic pressure are increased, but also when the starch decomposition product concentration is high, the adverse effect on the emulsification stability is increased by incorporating the emulsifier described later. When the sugar concentration is low, it is necessary to increase the amount of protein or fat relatively in order to secure a certain amount of heat. When the amount of protein is increased, the problem of blood urea nitrogen as described above, or lipid When the amount is increased, problems such as the inability to obtain transparency occur as described later.

(Outline of emulsifier (C))
The emulsifier (C) of the present invention generally contains a polyglycerin fatty acid ester which is an ester of polyglycerin having an average degree of polymerization of 5 or more and either oleic acid or myristic acid within a range not departing from the object of the present invention. What is used as an edible can be used. The polyglycerin fatty acid ester, which is an ester of polyglycerin having an average degree of polymerization of 5 or more and either oleic acid or myristic acid, is preferably 70% by mass or more, and 90% by mass or more of the total emulsifier (C). It is particularly preferred. The total amount of the emulsifier (C) may be a polyglycerol fatty acid ester which is an ester of polyglycerol having an average degree of polymerization of 5 or more and either oleic acid or myristic acid. Examples of emulsifiers other than polyglycerin fatty acid esters include monoglycerides, organic acid monoglycerides, sucrose esters, sorbitan esters, propylene glycol esters, and lecithin.

(Emulsifier (C) polyglycerol fatty acid ester)
In the present invention, it is essential to use a polyglycerin fatty acid ester which is an ester of polyglycerin having an average degree of polymerization of 5 or more and either oleic acid or myristic acid. The average degree of polymerization of polyglycerol is preferably 10 or more. If the average degree of polymerization of polyglycerol is less than 5, fine emulsified particles and emulsion stability cannot be obtained. Fatty acids used as ester raw materials cannot be obtained with long-chain saturated fatty acids such as palmitic acid and stearic acid, and fine emulsified particles and emulsion stability cannot be obtained. With medium-chain fatty acids such as lauric acid, the emulsifier-specific taste is strong. Myristic acid or oleic acid is essential because it is unsuitable for oral use. In addition, oleic acid is better than myristic acid for the emulsifier-specific taste. In the ratio of fatty acids in the total emulsifier, oleic acid or myristic acid is 50% by mass or more, more preferably 70% by weight or more, and most preferably 80% by mass or more.

(Outline of oil and fat (D))
If the fats and oils (D) of this invention contain MCT, what is generally utilized as edible can be used in the range which does not deviate from the objective of this invention. As fats and oils, for example, in addition to MCT, vegetable oils such as rapeseed oil, soybean oil, corn oil, palm oil, palm oil, palm kernel oil, sunflower oil, olive oil, rice oil, perilla oil, beef fat, pork fat, milk fat And fish oil.

(MCT of oil (D))
In the present invention, it is essential that the fat (D) is MCT (medium chain fatty acid triglyceride, medium chain fat, medium chain fatty oil), which is a triester of medium chain fatty acid and glycerin having 8 to 12 carbon atoms. The proportion of MCT in the fat is preferably 70% by mass or more, more preferably 80% by mass or more, and most preferably 90% by mass or more. The total amount of oil (D) can also be MCT. If the proportion of MCT in the fat is less than 70% by mass, fine emulsified particles cannot be obtained, and transparency cannot be obtained. Although it is not always clear that fine emulsified particles can be obtained by using MCT, the following may be considered. In the emulsified structure, it is said that a good emulsified structure can be obtained if the properties of the oil and fat and the emulsifier are similar. MCT has a higher solubility in water than LCT (long-chain fatty acid triglycerides), is a relatively hydrophilic oil and fat, and has a low melting point (freezing point). On the other hand, the above-mentioned polyglycerin fatty acid ester is a hydrophilic emulsifier with a high HLB (index indicating hydrophilicity / hydrophobicity of an emulsifier) due to the high degree of polymerization of glycerin, and the melting point (freezing point) because the constituent fatty acid is myristic acid or oleic acid. Is low. Therefore, it is considered that the properties of MCT and the above-mentioned polyglycerin fatty acid ester are similar and a good emulsified structure can be obtained. In addition, MCT is desirable because it is efficiently absorbed even in patients and elderly people whose digestive functions have declined from a nutritional viewpoint and can be quickly converted into energy.

(Nutrition balance of fat (D))
The oil and fat (D) of the present invention is preferably 8 to 35% in terms of energy ratio, more preferably 10 to 25%, and most preferably 12 to 20%. In clinical nutrition, oils and fats preferably have a higher calorie content per weight (9 kcal / g) than protein and carbohydrates (4 kcal / g). It adversely affects diseases such as arteriosclerosis. On the other hand, when the oil and fat concentration is high, the influence of white turbidity due to the emulsified particles becomes large, and it becomes difficult to ensure transparency. When the fat and oil concentration is low, it is necessary to relatively increase the amount of protein or sugar to ensure a certain amount of heat. When the amount of protein is increased, the problem of blood urea nitrogen as described above, sugar When the quality is increased, the aforementioned postprandial blood glucose level problem occurs.

(Analytical method of fats and oils (D))
The content of the fat (D) of the present invention is measured by an ether extraction method, a chloroform / methanol mixed solution method, an acid decomposition method, a Rosette Gottlieb method, a gel bell method, etc. A chloroform / methanol mixed solution method or a rosetgot leave method is preferred.

(Dietary fiber (E))
The dietary fiber (E) of the present invention may be one that is generally used as an edible food within the range not departing from the object of the present invention in order to enhance the physiological effect of the nutritional composition. Examples of dietary fiber include tamarind seed gum, guar gum, guar gum enzyme degradation product, wheat germ, indigestible dextrin, soy dietary fiber, pullulan, gum arabic, beet fiber, low molecular weight sodium alginate, agar, xanthan gum, gellan gum, psyllium Examples include seed coat, cellulose, polydextrose, corn fiber, and wheat bran. However, water-soluble dietary fiber is desirable in order to ensure the transparency that is the object of the present invention, and among them, finely emulsified particles are easily obtained in indigestible dextrin, inulin, and polydextrose.

(Peptide content and ratio)
It is desirable that the protein (A) of the present invention consists essentially of peptides and amino acids. In addition, since amino acids are supplementarily added to increase the amino acid score, most of them are blended as peptides. Therefore, the blending amount of the peptide is equivalent to the blending amount of the protein (A) and is 2 to 11% by mass of the whole nutritional composition, and if it is less than 2% by mass, the nutritional value is low, and it is more than 11% by mass. And the taste peculiar to peptide becomes strong. Preferably it is 3-8 mass%, More preferably, it is 3-7 mass%. As described above, the collagen peptide dissolves easily, contains minerals in the acidic region, and has the usefulness of being transparently dissolved even when subjected to heat sterilization, but it is not nutritionally good and has an amino acid score of 0. Therefore, it is not preferable to increase the ratio of the collagen peptide. Therefore, in order to maintain a certain amino acid score as a nutritional composition, it is necessary to use in combination with a peptide having a good amino acid score such as a milk peptide or a free amino acid. In the present invention, the peptide having a good amino acid score needs to include a milk peptide having a degree of degradation of 23 to 35 as described above. The ratio of the collagen peptide and the milk peptide having a degradation degree of 23 to 35 is preferably 5: 1 to 1: 5. More preferably, it is 3: 1 to 1: 3, and most preferably 2: 1 to 1: 2. When the proportion of collagen peptides is large, the free amino acids for supplementing the amino acid score increase the bitterness and taste, and when the proportion of milk peptides having a degree of degradation of 23 to 35 is large, the bitterness and taste of itself are strong. This is disadvantageous in terms of cost. Here, a part of the milk peptide having a degradation degree of 23 to 35 can be replaced with another peptide having a good amino acid score. A peptide having a good amino acid score preferably has an amino acid score of 50 or more. More preferably, it is 80 or more, Most preferably, it is 100 or more.

(Amount of starch decomposition product)
The ratio of the starch degradation product having a number average molecular weight of 400 to 900 in the saccharide (B) of the present invention is preferably 50% by mass or more, more preferably 70% by mass or more, and most preferably 90% by mass or more. . The total amount of the saccharide (B) may be a starch degradation product having a number average molecular weight of 400 to 900. When the ratio of starch degradation products having a number average molecular weight of 400 to 900 in the saccharide is small, the effects of the present invention cannot be sufficiently obtained.

(Total amount of fat and emulsifier)
The total amount of the fats and oils (D) and the emulsifier (C) in the present invention is 1 to 13% by mass. If the total amount of the fats and oils and the emulsifier is less than 1% by mass, the nutritional value is lowered, and the total amount is more than 13% by mass. The transparency cannot be obtained. Preferably it is 2-10 mass%, More preferably, it is 3-7 mass%.

(Ratio of oil and fat to emulsifier)
In order to obtain a small emulsified particle size in the present invention, the mass ratio of the fat (D) and the emulsifier (C) is important, and is preferably 1: 6 to 3: 1, more preferably 1: 4 to 1.7. : 1, most preferably 1: 3 to 1.2: 1. When there are many fats and oils, the taste peculiar to an emulsifier is suppressed, and when there are many emulsifiers, fine emulsified particles can be obtained.

(Ratio of sugar to water)
It is said that white turbidity due to emulsification occurs due to a difference in refractive index between the water phase part and the oil phase part. The refractive index of the oil phase portion is constant at approximately 1.6, but the refractive index of the water phase portion depends on the type and concentration of the solute. In other words, the higher the concentration of carbohydrates dissolved in water, the higher the refractive index. As a result, the difference in refractive index between the water phase portion and the oil phase portion becomes small, and transparency is easily secured. When the water content is 100% by mass, the carbohydrate content is usually 15% by mass or more, preferably 20% by mass or more, more preferably 30% by mass or more, and preferably 60% by mass or less. If this exceeds 60% by mass, not only will the sugar be excessive, but the osmotic pressure and viscosity will be too high.

  The amount of dietary fiber (E) is preferably 0.1% by mass to 5% by mass, more preferably 0.5% by mass to 3% by mass, and most preferably 0.5% by mass to 2% by mass. is there. If the amount is less than 0.1% by mass, the physiological effect of dietary fiber cannot be obtained. If the amount is more than 5% by mass, physiological side effects of dietary fiber are likely to occur clinically.

  The nutritional composition of the present invention has a protein (A) content of 2 to 11% by mass, a carbohydrate (B) content of 10 to 35% by mass, an emulsifier (C) and a fat (D). The total content is 1 to 13% by mass. Furthermore, when dietary fiber (E) is included, 0.1-5 mass% of dietary fiber (E) is contained.

(Other raw materials)
In addition to the above essential components, the nutritional composition of the present invention may use minerals, vitamins, acidulants, high-intensity sweeteners, fruit juices, flavors, and pigments.

(mineral)
The nutritional composition of the present invention can contain minerals such as sodium, potassium, calcium, magnesium, iron, zinc, copper, selenium, chromium, molybdenum, manganese, iodine and the like. Sources of sodium, potassium, calcium and magnesium include chlorides, hydroxides, phosphates, condensed phosphates, sulfates, carbonates, organic acid salts, etc., but they are water-soluble in the pH range of the present invention. Is desirable. When it is hardly soluble or insoluble, a precipitate of mineral is generated, or even when dispersed in a liquid with a dispersant or the like, the transparency is lowered, which is not preferable. Iron is ferrous citrate Na or ferric pyrophosphate, zinc or copper is gluconate, iron, zinc, copper, selenium, chromium, molybdenum, manganese, or iodine is derived from yeast. Since the present invention aims at a refreshing flavor, it is desirable not to add an excessive amount of a mineral having a salty taste that does not match this. For example, in the case of sodium, potassium, calcium and magnesium, 200 mg / 100 ml or less is desirable.

(vitamin)
The nutritional composition of the present invention contains vitamins such as vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, niacin, pantothenic acid Ca, folic acid, vitamin B12, vitamin C, and biotin. Can do.

(Acidulant)
In the present invention, an acidulant can be used to obtain a desired pH. Examples of various acidulants used in food include phosphoric acid, hydrochloric acid, sulfuric acid, citric acid, malic acid, tartaric acid, succinic acid, fumaric acid, and lactic acid. Citric acid, tartaric acid, and fumaric acid are preferable in consideration of the osmotic pressure at the desired pH, the sour taste, and the safety of handling in production. In addition, the nutritional composition of the present invention contains significantly more types and amounts of raw materials such as peptides, amino acids, carbohydrates, minerals, vitamins, etc. than ordinary beverages, and therefore has a significantly strong pH buffering action and a large amount of acidity. It is necessary to add a material. Therefore, it is different from the taste when a desired pH is set for a general beverage.

(High intensity sweetener)
The nutritional composition of the present invention is preferably a starch degradation product having a sweetness level of about 15 to 30 as a saccharide, and therefore the overall sweetness tends to be reduced. Examples of high-intensity sweeteners that supplement sweetness include neotame, aspartame, sucralose, acesulfame potassium, stevia, and thaumatin. For the purpose of masking the overall bitterness and savory taste, neotame, sucralose, stevia and thaumatin are preferred, and neotame and sucralose are most preferred.

(Fruit juice)
In the present invention, it is preferable to add a taste component such as fruit juice in order to appeal the taste. For example, apple juice, orange juice, grape juice, pineapple juice, strawberry juice, banana juice, kiwi juice, blueberry juice and the like may be used, and these may be used for pH adjustment instead of acidulant. The amount added is preferably 0.1% by mass to 30% by mass during reduction, more preferably 0.5% by mass to 10% by mass, and most preferably 1% by mass to 5% by mass. If it is less than 0.1% by mass, the effect on the taste is not sufficient, and if it is more than 30% by mass, the osmotic pressure rises unacceptably by the sugars contained in the fruit juice.

(Calorie)
The amount of heat of the liquid nutritional composition of the present invention is preferably 1.0 kcal or more per ml of liquid food, more preferably 1.2 kcal or more, and most preferably 1.5 kcal or more. In clinical nutrition, increasing the amount of heat per unit volume not only shortens the administration time, but also has the advantage of reducing the capacity load on the stomach that induces gastroesophageal reflux, which is a cause of pneumonia . Furthermore, since the amount of water contained per unit volume is small, it is evaluated as a liquid food with high added value, such as high convenience for patients who need to limit the amount of water intake.

(Outline of manufacturing method)
The nutritional composition of the present invention can be produced by performing a preparation process, a homogenization process, and a filling process. If necessary, a sterilization process may be performed.

(Manufacturing method / mixing process)
The blending step is a step of dissolving each raw material in water. The raw material is charged from the upper part of the tank and dissolved by propeller stirring. In the case of a raw material that is difficult to dissolve, the raw material is dissolved by a high-speed stirrer or a dissolution pump such as a powder blender. The water temperature at this time is preferably 25 ° C. to 80 ° C., more preferably 40 ° C. to 70 ° C., and most preferably 40 ° C. to 60 ° C. If the water temperature is too low, the raw materials are not efficiently dissolved, and if there is no heating step when the solution is fed to the subsequent homogenization step, the emulsified particles are not efficiently refined by the homogenizer. If the water temperature is too high, the raw materials can be dissolved efficiently, but components that are easily thermally decomposed, such as vitamins and fish oil, are deteriorated, and this has an undesirable effect on the quality of nutritional components.

(Manufacturing method / homogenization process)
In the homogenization process, high-speed homomixers, Manton gorin type homogenizers (low pressure homogenizers, high pressure homogenizers), microfluidizers, etc. are used to refine the emulsion particles. From the homogenization capacity, processing flow rate, and production cost, A high pressure homogenizer is preferably used. The homogenization pressure is preferably 10 MPa to 150 MPa, more preferably 30 MPa to 100 MPa, and most preferably 40 MPa to 80 MPa. However, increasing the number of homogenization treatments is more effective for the nutritional composition of the present invention than increasing the homogenization pressure. The number of homogenization treatments is preferably 2 times or more, more preferably 3 times or more, and most preferably 4 times or more.

(Manufacturing method and sterilization process)
In the sterilization process, heat sterilization such as boil sterilization, retort sterilization, and UHT sterilization is used. When the pH is 4.6 or less, boil sterilization at 90 ° C. for 15 minutes or the like is used, and sterilization with a simple device is possible. However, UHT sterilization is preferable in consideration of flavor and deterioration of nutrient components. There are a direct method and an indirect method for UHT sterilization, and an indirect method includes a plate type and a tubular type. The direct method is particularly effective for flavor and deterioration of nutritional components, but the UHT sterilization indirect method is most preferable because the emulsified particles are coarsened and the emulsion stability is lowered. When pH is 4.6 or less, sterilization conditions such as 110 ° C. for 1 to 30 seconds are possible in UHT sterilization, but it is preferable to perform treatment at 140 ° C. for 1 to 10 seconds in consideration of thermoacidophilic bacteria. .

(Manufacturing method and filling process)
In the filling process, in the case of boil sterilization or retort sterilization, the sealed container is filled before sterilization, and in the case of UHT sterilization, the sealed container is aseptically filled after sterilization. In the case of boil sterilization or retort sterilization, examples of the sealed container include soft packaging materials such as cans, aluminum pouches and soft bag containers, and in the case of UHT sterilization, tetrapack and the like. In order to suppress the oxidation of the nutritional composition of the present invention, in the case of a soft packaging material such as a soft bag container, a polyvinylidene chloride coat, an aluminum oxide (alumina) transparent vapor deposition, or a silica transparent vapor deposition film is preferable. In the case of Tetra Pak, since there is oxygen permeation from the strip tape, the MSE strip tape is preferable to the MPM strip tape.

(Sensory test)
The sensory test of the present invention was carried out by 6 panelists aged 20 to 50 years after one day of production. However, only the sensory evaluation of the preferred pH described above was performed by 20 panelists aged 70 to 95 within one month of production. “◎” means that no odor, bitterness or emulsifier peculiar taste is felt, “O” means that almost no odor, bitterness or emulsifier peculiar taste is felt, “O”, peculiar smell, bitterness or emulsifier “△” indicates that the taste is prickly but there is no problem with drinking, and “×” indicates that the taste is peculiar to the taste due to the smell, bitterness and emulsifier characteristic. The taste of sourness was “◯” for those that can be drunk deliciously, “Δ” for those that feel sour but not problematic for drinking, and “x” for those that feel sour and not worth drinking.

(PH)
The preferable range of the pH of the nutritional composition of the present invention is as described above. In this measurement, the temperature of the nutritional composition was adjusted to 20 to 30 ° C. one day after production, and measured with a pH meter M-13 manufactured by Horiba, Ltd.

(viscosity)
The viscosity of the nutritional composition of the present invention is preferably low so that it is easy to drink and does not remain in the mouth after drinking, preferably 15 mPa · s or less at 20 ° C., more preferably Is 10 mPa · s or less. The viscosity of the nutritional composition of the present invention was measured using a B-type viscometer manufactured by Brookfield Engineering Laboratories 1 day after production and using a rotor BL adapter and a rotation speed of 30.

(Transparency and transmittance)
The translucency of the nutritional composition of the present invention is measured as a transmittance, and it is preferable that it is high in order to bring out visual freshness. It is preferably 1% or more, more preferably 3% or more, and most preferably 6% or more. The transmittance of the present invention is as follows. TC-8600 manufactured by Tokyo Denshoku is used one day after production, a halogen lamp is used as the light source according to JIS Z8722, and the optical conditions are based on an integrating sphere (150 mmφ) method 0-d method. The sample was placed in a glass cell (total thickness: 8 mm, sample thickness: 4 mm) and measured at a measurement area of 25 mmφ by a double-view C / XYZ filter method.

(Osmotic pressure)
The osmotic pressure of the nutritional composition of the present invention is preferably low considering osmotic diarrhea and the like. 200 mOsm / kg to 1200 mOsm / kg is preferable, and 200 mOsm / kg to 1000 mOsm / kg is more preferable. The osmotic pressure of the present invention was measured using Advanced Instruments 3D3 one day after production.

(Emulsification stability / particle size)
The emulsification stability of the nutritional composition of the present invention was evaluated by the particle size of the emulsified particles. It is generally known from Stokes' law that the smaller the particle size of the emulsified particles, the better the emulsion stability, and the larger the particle size, the more unstable (introductory food colloid (translated by Katsuyoshi Nishinari) Koshobo p93). Moreover, it is so preferable that it is small also from a viewpoint of visual transparency. When judging comprehensively from emulsion stability and transparency, it is preferably 1 μm or less, more preferably 0.20 μm or less, and most preferably 0.15 μm or less. The particle size of the nutritional composition of the present invention was measured using a laser diffraction particle size distribution analyzer LA-950 manufactured by Horiba, Ltd. one day after production.

(Comprehensive evaluation)
The overall evaluation was as follows. Sensory test odor, bitterness, emulsifier peculiar taste, sour taste preference that had at least one “△” gave a total rating of “△”, and one that had at least one “x” × ”. The viscosity of 11 to 15 mPa · s was “Δ”, and the viscosity of more than 15 mPa · s was “x”. The transmittance of 1% was “Δ”, and the transmittance of less than 1% was “x”. The osmotic pressure was “Δ” for 1001 to 1200 mOsm / kg, and “x” for 1200 mOsm / kg or more. The particle size is “X” when the particle size is separated before the sterilization or larger than 1 μm, “1” or less before the sterilization, but “Δ” when larger than 1 μm after the sterilization, and 3 days after the sterilization. The case where creaming that re-dispersed with slight agitation was observed was also indicated as “Δ”. In the above criteria, if there is at least one “×”, the overall evaluation is “×”, if there is no “×” and there is even one “△”, the overall evaluation is “△”, and “×” is also “△”. Otherwise, the overall evaluation was “◯”.

Example 1
The typical example of the nutrition composition of this invention is shown. As shown in Tables 1 and 2, 3.0 mass% collagen peptide having a weight average molecular weight of 5200, 3.0 mass% casein peptide having a degradation degree of 27, 0.1 mass% L-tryptophan, 0.2 mass% L-leucine. L-methionine 0.1 mass%, L-histidine 0.1 mass%, L-valine 0.1 mass%, L-phenylalanine 0.3 mass%, number average molecular weight 560 starch degradation product (dextrin) 0% by mass, decaglycerin monooleate 1.8% by mass, MCT (constituent fatty acid ratio; caprylic acid: capric acid = 8: 2) 1.7% by mass, purified sardine oil 0.1% by mass, indigestible Dextrin 1.0 mass%, sodium hexametaphosphate 0.1 mass%, potassium citrate 0.1 mass%, calcium chloride 0.15 mass%, magnesium sulfate 0.25 mass%, que Acid crystal 0.55 mass%, grape 6 times concentrated clear fruit juice 0.5 mass%, sucralose preparation 0.05 mass%, trace mineral mix 0.05 mass%, vitamin mix 0.126 mass%, grape flavor 0.1 % By mass and 0.1% by mass of gardenia red pigment were dissolved in hot water at 50 ° C. so that the total mass was 2000 g. This was treated twice with a homogenization pressure of 70 MPa while maintaining at 50 ° C. After cooling to room temperature, 100 g each was sealed and filled in an aluminum pouch, and boiled at 90 ° C. for 15 minutes.

  The results of the evaluation of Example 1 are as shown in Table 3. The nutritional component is calorie 1.5 kcal / ml, protein 19 energy%, carbohydrate 68 energy%, fats and oils 12 energy%, dietary fiber 1 energy%, amino acid score 100 is there. As a result of physical property analysis, the particle size was 0.14 μm before sterilization, pH 4.3 after sterilization, viscosity 8 mPa · s, permeability 7%, osmotic pressure 950 mOsm / kg, particle size 0.14 μm. The sensory evaluation was good for both odor and bitterness.

(Examples 2-1 to 4, Comparative Examples 2-1 to 4)
The procedure was the same except that the casein peptide having a degradation degree of 27 in Example 1 was changed as shown in Table 4. All the milk peptides having a degradation degree of 20 or less had a transmittance of less than 1%, and no transparency was obtained.

(Examples 3-1 and 2, Comparative Examples 3-1 to 3)
The same procedure was performed except that the starch degradation product of Example 1 was changed as shown in Table 6. As a result, as shown in Table 7, the starch degradation product (malt sugar) having a number average molecular weight of less than 400 has a high osmotic pressure of 1440 mOsm / kg, and the starch degradation product having a number average molecular weight of more than 900 has a large emulsion particle size. The emulsion stability was poor and the transmittance was less than 1%.

(Examples 4-1 and 2, Comparative examples 4-1 to 10)
The same procedure was carried out except that the emulsifier of Example 1 was changed as shown in Table 8. As a result, as shown in Table 9, before sterilization, the average degree of polymerization of polyglycerol is 5 or more and a fine particle size is obtained, and if the fatty acid constituting is myristic acid other than oleic acid of Example 1, it is fine. The particle size was obtained and it was good without the peculiar taste of emulsifiers. In addition, the decaglycerin monomyristic acid ester was very good because a fine particle size and transparency were obtained even after sterilization in the same manner as the decaglycerin monooleic acid ester of Example 1. Decaglycerin monolauric acid ester had a small particle size before sterilization, but had a strong taste peculiar to lauric acid before sterilization and was not drinkable. Polyglycerin fatty acid esters such as glycerin polymerization degree of 4 or less and esters with stearic acid, and emulsifiers other than polyglycerin fatty acid esters were separated even after homogenization or sterilization, so even an analysis of physical properties was impossible. .

(Examples 5-1 to 4, Comparative Examples 5-1 to 3)
The same procedure was carried out except that the MCT (component fatty acid ratio; caprylic acid: capric acid = 8: 2) of Example 1 and the total amount of purified sardine oil of 1.8% by mass were changed as shown in Table 10. As a result, as shown in Table 11, fine particle size and transparency could be obtained with MCT, but the rapeseed white rapeseed oil, rapeseed hydrogenated oil and palm oil had a transmittance of less than 1%. . Among MCTs, MCT composed of caprylic acid and capric acid was able to obtain fine emulsified particles and good transmittance in any fatty acid composition.

(Examples 6-1 to 7)
MCT (component fatty acid ratio; caprylic acid: capric acid = 8: 2) of Example 1 and the total amount of purified sardine oil of 1.8% by mass were all replaced with MCT, and the mass ratio of the emulsifier to 1.8% by mass of MCT is shown in Table 12. The procedure was the same except that the change was made. As a result, as shown in Table 13, the mass ratio of fat: emulsifier is 1: 3 to 1.5: 1, there is no odor or bitterness peculiar to the emulsifier, and a very fine particle size and good transmittance are obtained. I was able to get it.

(Examples 7-1 to 4)
MCT (component fatty acid ratio; caprylic acid: capric acid = 8: 2) of Example 1 and the total amount of purified sardine oil of 1.8% by mass were all replaced with MCT, and the mass ratio with the emulsifier was fixed at 1: 1. The same procedure was carried out except that the total amount of oil and fat and emulsifier was changed as shown in Table 14. As a result, as shown in Table 15, fine emulsified particles were obtained in all cases, and a very high transmittance could be obtained when the total amount of oil and fat and emulsifier was 1.8 to 7.2% by mass.

(Examples 8-1 to 6)
The same procedure was performed except that the indigestible dextrin of Example 1 was changed as shown in Table 16. As a result, as shown in Table 17, fine emulsified particles were obtained, and no creaming occurred even after 3 days after sterilization except for the guar gum decomposition product. It should be noted that the creaming generated here was redispersed with mild agitation and did not lead to a serious problem that caused complete oil-water separation.

(Examples 9-1 to 9)
It carried out similarly except having changed the kind and compounding mass of the sour agent of Example 1 as shown in Table 18. As a result, as shown in Table 19, lower osmotic pressure and more preferable acidity were obtained with citric acid, tartaric acid, fumaric acid and concentrated sulfuric acid.

(Examples 10-1 to 3)
The same procedure was carried out except that the blended mass% of the starch degradation product of Example 1 and the hardly digestible dextrin was changed as shown in Table 20. As a result, as shown in Table 21, when the blending amount of water was 100%, a good transmittance was obtained when the sugar content was 24 or more, and a very good transmittance was obtained when 34 or more. .

(Example 11)
It melt | dissolved in the hot water of 60 degreeC so that the total mass might be set to 2000 kg with the same compounding rate as Example 1. FIG. This was treated twice at a homogenization pressure of 45 MPa while maintaining at 60 ° C. Then, after cooling to 10 ° C., sterilization was performed at 142 ° C. for 2 seconds by the UHT sterilization indirect method (tubular method), and then further treated once at 25 MPa, and aseptically filled in a 125 ml tetrapack ( Table 22). As a result, as shown in Table 23, almost the same quality as in Example 1 was obtained.

Claims (8)

An oral liquid nutritional composition containing protein, sugar, emulsifier, fat and water, and water,
The amount of protein (A) is 2 to 11% by mass, the amount of carbohydrate (B) is 10 to 35% by mass, and the total amount of emulsifier (C) and fat (D) is 1 to 13% by mass. Yes,
The protein (A) contains a collagen peptide and a milk peptide having a degradation degree of 23 to 35 in an amount of 50% by mass or more of the whole protein (A) ,
The saccharide (B) contains a starch decomposition product having a number average molecular weight of 400 to 900 in an amount of 50% by mass or more of the entire saccharide (B) ,
The emulsifier (C) contains a polyglycerin fatty acid ester which is an ester of polyglycerin having an average degree of polymerization of 5 or more and either oleic acid or myristic acid in an amount of 70% by mass or more of the whole emulsifier (C) ,
Fats and oils (D) contains 70% by mass or more of MCT and the entire fats and oils (D) ,
A liquid nutritional composition having a pH of 3.0 to 5.0. The liquid nutritional composition according to claim 1, wherein the mass ratio of the fat (D) and the emulsifier (C) is 1: 6 to 3: 1. The liquid nutrition composition according to claim 1 or 2 , comprising caprylic acid and capric acid as constituent fatty acids of MCT. The liquid nutrition composition according to any one of claims 1 to 3 , wherein a mixing ratio of the saccharide (B) to water is 15 mass% or more and 60 mass% or less. The liquid nutritional composition according to any one of claims 1 to 4 , wherein the protein (A) comprises a collagen peptide, a milk peptide having a degradation degree of 23 to 35, and an amino acid. The liquid nutrition composition according to any one of claims 1 to 5 , wherein the collagen peptide has a weight average molecular weight of 2,000 to 50,000. In addition, it contains dietary fiber (E)
One or more dietary fibers selected from the group consisting of dietary fiber (E) consisting of indigestible dextrin, inulin, and polydextrose,
The liquid nutrition composition according to any one of claims 1 to 6 , characterized by containing 0.1 to 5% by mass. Transmittance after heat sterilization is not less than 1%, the liquid nutritional composition according to any one of claims 1-7.