Nothing Special   »   [go: up one dir, main page]

WO2018030284A1 - Acidic liquid nutritional composition - Google Patents

Acidic liquid nutritional composition Download PDF

Info

Publication number
WO2018030284A1
WO2018030284A1 PCT/JP2017/028372 JP2017028372W WO2018030284A1 WO 2018030284 A1 WO2018030284 A1 WO 2018030284A1 JP 2017028372 W JP2017028372 W JP 2017028372W WO 2018030284 A1 WO2018030284 A1 WO 2018030284A1
Authority
WO
WIPO (PCT)
Prior art keywords
acidic liquid
mass
nutritional composition
liquid nutritional
protein
Prior art date
Application number
PCT/JP2017/028372
Other languages
French (fr)
Japanese (ja)
Inventor
吾郎 佐伯
舞 川鍋
Original Assignee
株式会社明治
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 株式会社明治 filed Critical 株式会社明治
Priority to SG11201811779UA priority Critical patent/SG11201811779UA/en
Priority to JP2018532993A priority patent/JP7218987B2/en
Priority to CN201780048119.8A priority patent/CN109688842A/en
Publication of WO2018030284A1 publication Critical patent/WO2018030284A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K38/00—Medicinal preparations containing peptides
    • A61K38/16—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
    • A61K47/36—Polysaccharides; Derivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/08—Solutions

Definitions

  • the present invention relates to an acidic liquid nutritional composition.
  • the liquid nutritional composition supports efficient nutritional intake such as elderly people who are difficult to ingest nutrition, and is generally called liquid food. Among these, those that have a high concentration and can be more efficiently nourished are called concentrated liquid foods. Many of the concentrated liquid foods currently on the market are high-energy types of 1 to 2 kcal / mL and neutral types near pH 7.
  • Patent Document 1 discloses an acidic type concentrated liquid food containing a casein degradation product having an average molecular weight of 500 to 10,000 daltons.
  • Patent Document 2 discloses an acidic type concentrated liquid food containing a collagen peptide and a milk peptide having a degradation degree of 23 to 35.
  • Patent Document 3 discloses a technique relating to an acidic type concentrated liquid food containing an organic acid monoglyceride or a polyglycerin fatty acid ester in order to obtain emulsion stability.
  • the organic acid monoglyceride and polyglycerin fatty acid ester must be contained at a concentration of about 0.1 to 2.0% by weight in order to obtain sufficient emulsion stability. In this case, the flavor is lowered due to the organic acid monoglyceride or polyglycerin fatty acid ester.
  • the present invention provides an acidic liquid nutritional composition containing a protein raw material other than milk peptide and / or collagen peptide, for example, a milk protein raw material at a high concentration, good flavor and high emulsification stability (separation and precipitation are unlikely to occur).
  • the present inventors made extensive studies in view of the above-mentioned conventional problems, and as a result, proteins, lipids, carbohydrates, dietary fibers, and 0.01 to 2.0% by mass of pectin containing 90% by mass or more of whey protein. It has been found that an acidic liquid nutritional composition containing odor has good flavor and high emulsification stability (separation and precipitation are unlikely to occur), and the present invention has been completed.
  • HM pectin high methoxyl pectin
  • the present invention is an acidic type liquid nutritional composition in which whey protein accounts for 90% by mass or more of the protein.
  • the acidic type liquid nutrition composition of the present invention does not use a peptide raw material such as a milk peptide, it is possible to avoid deterioration of the flavor derived from the peptide raw material.
  • the acidic liquid nutritional composition of the present invention has high emulsification stability and can be stored for a long period of several months because separation and precipitation are suppressed even when subjected to long-term storage. Moreover, the acidic liquid nutrition composition of this invention can be made into a high protein type, and can obtain a stable and good-tasting composition with high concentration and high calories.
  • the present invention provides the following [1] to [12].
  • the acidic liquid nutrition composition according to any one of [1] to [11] wherein the content of the organic acid monoglyceride and the polyglycerol fatty acid ester is substantially 0% by mass.
  • the present invention is an acidic liquid nutritional composition containing a protein containing 90% by mass or more of whey protein, a lipid, a carbohydrate, a vitamin, a mineral, a dietary fiber, and 0.01 to 2.0% by mass of pectin.
  • the present invention is an acidic liquid nutritional composition containing a protein containing 90% by mass or more of whey protein, a lipid, a carbohydrate, a dietary fiber, and 0.01 to 2.0% by mass of pectin.
  • whey protein As long as whey protein is included in protein, there is no restriction on the type and the degree of purification.
  • a raw material containing whey protein for example, whey powder, whey protein concentrate (WPC, WPI), whey, whey protein micelle, whey protein concentrate can be used.
  • the whey protein is preferably non-hydrolyzed. That is, it is preferable that the acidic liquid nutrition composition of the present invention does not contain a peptide.
  • the acidic liquid nutrition composition of the present invention contains almost no casein. As long as the effect of the present invention is not impaired, a peptide, casein and the like may be contained.
  • the content of whey protein in the acidic liquid nutritional composition of the present invention is preferably 0.5 to 20% by mass.
  • the whey protein content is more preferably 1 to 15% by mass, still more preferably 2 to 12% by mass, still more preferably 3 to 10% by mass, and particularly preferably 5 to 10% by mass.
  • the effect of this invention is show
  • emulsification stability is improved by content of whey protein being 20 mass% or less. That is, separation and precipitation of the acidic liquid nutrient composition is suppressed.
  • 90% by mass or more of the total protein in the acidic liquid nutritional composition of the present invention is whey protein.
  • the whey protein content is preferably 92% by mass or more, more preferably 94% by mass or more, still more preferably 96% by mass or more, and most preferably 98% by mass or more based on the whole protein.
  • the acidic liquid nutrition composition of the present invention can be applied to a high concentration type, that is, a concentrated type liquid food.
  • the protein content is preferably 0.5-20 g / 100 mL.
  • the protein content is more preferably 1 to 15 g / 100 mL, further preferably 2 to 12 g / 100 mL, still more preferably 3 to 10 g / 100 mL, and particularly preferably 5 to 10 g / 100 mL.
  • the energy content of the acidic liquid nutritional composition is preferably 1 to 10 kcal / mL, more preferably 1 to 5 kcal / mL, still more preferably 1 to 3 kcal / mL, and particularly preferably 1 to 2 kcal / mL. .
  • lipid raw material a known lipid raw material can be used, and there is no limitation on the type and the degree of purification.
  • commercially available edible fats and oils can be used, and examples thereof include animal fats and oils, vegetable fats and oils, and fish oils.
  • the lipid content in the acidic liquid nutritional composition of the present invention is preferably 0.5 to 10% by mass, more preferably 1 to 8% by mass, still more preferably 2 to 6% by mass, and particularly preferably 3 to 5%. % By mass.
  • the nutrient value of the acidic liquid nutrition composition of this invention increases by making content of a lipid into 0.5 mass% or more. When the lipid content is 10% by mass or less, a decrease in flavor of the acidic liquid nutritional composition of the present invention can be avoided.
  • saccharide a known saccharide raw material can be used, and there is no restriction on the type and the degree of purification.
  • saccharide raw material commercially available saccharide raw materials can be used, and examples thereof include oligosaccharides such as monosaccharides and disaccharides, starches, and dextrins.
  • the sugar content in the acidic liquid nutritional composition of the present invention is preferably 5 to 50% by mass, more preferably 10 to 40% by mass, even more preferably 15 to 30% by mass, and particularly preferably 15 to 25% by mass. %.
  • the nutrient value of the acidic liquid nutrition composition of this invention increases by making content of carbohydrate into 5 mass% or more. If content of saccharide
  • dietary fiber known dietary fiber can be used, and there is no limitation on the type and the degree of purification.
  • a commercially available raw material etc. can be used for a dietary fiber raw material,
  • they are water-soluble dietary fibers, such as indigestible dextrin and polydextrose.
  • the content of dietary fiber in the acidic liquid nutritional composition of the present invention is preferably 0.1 to 20% by mass, more preferably 0.2 to 10% by mass, even more preferably 0.3 to 5% by mass, especially The content is preferably 0.4 to 1% by mass.
  • the content of dietary fiber 0.1% by mass or more the nutritional value of the acidic liquid nutritional composition of the present invention increases.
  • the functionality derived from dietary fiber can be enjoyed because content of dietary fiber shall be 20 mass% or less.
  • the acidic liquid nutrient composition of the present invention contains pectin as at least a part of the stabilizer.
  • pectin a known pectin raw material can be used, and high methoxyl pectin (HM pectin) having an esterification degree of 70% or more is particularly preferable.
  • raw materials having a charge repulsive action such as HM pectin, such as soybean polysaccharide, carboxymethyl cellulose, sodium alginate, and the like can be used as a substitute for pectin.
  • organic acid monoglyceride, polyglycerin fatty acid ester and the like may be contained.
  • the content of pectin in the acidic liquid nutritional composition of the present invention can be 0.01 to 20% by mass.
  • the content of pectin is preferably 0.02 to 10% by mass, more preferably 0.03 to 5% by mass, and most preferably 0.01 to 2.0% by mass.
  • the content of pectin may be 0.05 to 1% by mass.
  • the effect of this invention is show
  • the acidic liquid nutrition composition of this invention becomes a form which is easy to drink because content of pectin shall be 2.0 mass% or less.
  • the acidic liquid nutrient composition of the present invention is preferably heat-treated from the viewpoint of storage and distribution.
  • the heat treatment can be performed under the same conditions as known liquid foods and nutrient foods that can be distributed at room temperature.
  • the heat treatment can be, for example, UHT sterilization at 110 to 150 ° C. for 1 to 60 seconds.
  • the heating conditions are preferably 120 to 150 ° C. for 1 to 30 seconds, more preferably 120 to 145 ° C. for 1 to 30 seconds. Since the acidic liquid nutrition composition of the present invention is acidic, the flavor is refreshing and easy to take.
  • the pH of the acidic liquid nutritional composition of the present invention is preferably 3 to 5, more preferably 3.5 to 4.5, and most preferably 3.8 to 4.2.
  • known food materials and food additives such as vitamins and minerals can be arbitrarily added.
  • liquid food can be mentioned.
  • the “liquid food” is applied to a food composition administered orally and tube-feeding, and efficiently replenishes nutrition mainly to patients with gastrointestinal diseases or the elderly.
  • “Liquid food” is often used for preoperative and postoperative nutritional management, particularly in hospitalized patients. Such a liquid food needs to be high in concentration and high in calories.
  • “liquid food” has good digestion and absorption, and it is preferable that the three major nutrients of protein, lipid, and carbohydrate, vitamins, and minerals are blended in a well-balanced manner.
  • the acidic liquid nutrition composition of the present invention preferably has a general viscosity (3 to 500 mPa ⁇ s (20 ° C.)) as a liquid food.
  • the viscosity of the acidic liquid nutritional composition of the present invention is more preferably 5 to 100 mPa ⁇ s (20 ° C.), further preferably 7 to 75 mPa ⁇ s (20 ° C.), and particularly preferably 20 to 50 mPa ⁇ s. (20 ° C.).
  • composition material was pre-emulsified using a TK homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.), and water was added to prepare a total amount of 3000 mL.
  • the composition of each component in these six types of preliminary emulsions is as shown in Table 1.
  • the concentrations of HM pectin were 0% (Test Example 1), 0.5% (Test Example 2), 0.6% (Test Example 3), 0.8% (Test Example 4), and 1.0% (Test).
  • Example 5 1.2%
  • the preliminary emulsions of Test Examples 1 to 6 were subjected to a two-stage homogenization treatment using a high-pressure homogenizer (manufactured by GEA Process Engineering Co., Ltd.). Mass per unit area in the two-stage homogenization process, the first stage 50 kg / cm 2, and the second stage 200 kg / cm 2. This two-stage homogenization treatment was performed twice in total, and after heat sterilization at 125 ° C. for 5 seconds, acidic liquid nutritional compositions of Test Examples 1 to 6 were obtained.
  • a high-pressure homogenizer manufactured by GEA Process Engineering Co., Ltd.
  • the pH of the acidic liquid nutritional compositions of Test Examples 1 to 6 was 4.0.
  • the acidic liquid nutritional compositions of Test Examples 1 to 6 had an energy content of 1.6 kcal / mL and a protein concentration of 6 g / 100 mL.
  • 100% by mass of the protein is whey protein. Peptides and casein are not contained in the acidic liquid nutritional compositions of Test Examples 1 to 6.
  • the acidic liquid nutritional compositions of Test Examples 1 to 6 have good flavor because they contain HM pectin as a stabilizer.
  • Test Examples 1 to 6 were stored at 40 ° C. for 2 weeks. As a result, separation and water separation occurred in Test Example 1 in which the amount of HM pectin added as a stabilizer was 0%. On the other hand, in Test Examples 2 to 6 containing 0.5 to 1.2% HM pectin, separation and water separation did not occur.
  • Example 1 In 26000 mL of warm water (60 ° C.), 4500 g of whey protein concentrate, 90 g of HM pectin, 16200 g of liquid dextrin, 600 g of sucrose, 2340 g of vegetable oil and fat, 940 g of indigestible dextrin, 1850 g of mineral mixture, 53 g of vitamin mixture, and 415 g of flavoring It was added and pre-emulsified using a homomixer. Water was added to the obtained preliminary emulsion to prepare a total amount of 60000 mL.
  • the preliminary emulsion was subjected to two-stage homogenization using a high-pressure homogenizer twice. Mass per unit area in the first process, the first stage 50 kg / cm 2, and the second stage 300 kg / cm 2. Mass per unit area in the second process, the first stage 50 kg / cm 2, and the second stage 200 kg / cm 2. Furthermore, the heat sterilization of 125 degreeC for 5 second was performed, and the acidic liquid nutrient composition of Example 1 was obtained.
  • the pH of the acidic liquid nutritional composition of Example 1 was 4.0.
  • the acidic liquid nutrient composition of Example 1 has an energy content of 1.6 kcal / mL, a protein concentration of 6 g / 100 mL (of which the ratio of whey protein in the protein is 100%), and a viscosity of 25 mPa ⁇ s (20 ° C. )Met.
  • the acidic liquid nutrition composition of Example 1 had good throat and good flavor. This acidic liquid nutritional composition was stored at 25 ° C. and opened after 8 months. No separation or precipitation occurred in the opened acidic liquid nutritional composition.
  • the present invention can provide an acidic liquid nutritional composition having good flavor and stable physical properties, high emulsification stability (difficult to separate and precipitate), and can be stored for a long time.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • General Health & Medical Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Epidemiology (AREA)
  • Animal Behavior & Ethology (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Medicinal Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Immunology (AREA)
  • Gastroenterology & Hepatology (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Medicinal Preparation (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

Provided is an acidic liquid nutritional composition that comprises protein, said protein containing 90 mass% or more of milk serum protein, lipid, saccharide, dietary fiber and 0.01-2.0 mass% of pectin. The acidic liquid nutritional composition according to the present invention has a high emulsion stability and shows little separation or sedimentation even in long-term storage. Thus, this composition can be stored over a long period of time (for several months). By increasing the protein content in the acidic liquid nutritional composition, a high-concentration and high-calorie acidic liquid nutritional composition having a good taste can be obtained.

Description

酸性液状栄養組成物Acidic liquid nutritional composition
　本発明は、酸性液状栄養組成物に関する。 The present invention relates to an acidic liquid nutritional composition.
　液状栄養組成物は、例えば栄養摂取が困難な高齢者などの効率的な栄養摂取をサポートしており、一般的には流動食と称されている。このうち、濃度が高く、より効率良く栄養摂取できるものが、濃厚流動食と称されている。現在市場に流通している濃厚流動食の多くは、１～２ｋｃａｌ／ｍＬの高エネルギータイプで、かつ、ｐＨ７付近の中性タイプである。 The liquid nutritional composition supports efficient nutritional intake such as elderly people who are difficult to ingest nutrition, and is generally called liquid food. Among these, those that have a high concentration and can be more efficiently nourished are called concentrated liquid foods. Many of the concentrated liquid foods currently on the market are high-energy types of 1 to 2 kcal / mL and neutral types near pH 7.
　特許文献１には、平均分子量５００～１００００ダルトンのカゼイン分解物を含む酸性タイプの濃厚流動食が開示されている。特許文献２には、コラーゲンペプチド及び分解度が２３～３５である乳ペプチドを含む、酸性タイプの濃厚流動食が開示されている。 Patent Document 1 discloses an acidic type concentrated liquid food containing a casein degradation product having an average molecular weight of 500 to 10,000 daltons. Patent Document 2 discloses an acidic type concentrated liquid food containing a collagen peptide and a milk peptide having a degradation degree of 23 to 35.
特開２０１０－８３７７４号公報JP 2010-83774 A 特開２０１４－２３６６６８号公報JP 2014-236668 A 特開２００９－８４２０４号公報JP 2009-84204 A
　上記の通り、従来の濃厚流動食の多くは、１～２ｋｃａｌ／ｍＬの高エネルギータイプで、かつ、ｐＨ７付近の中性タイプが多いため、その濃厚さから後味の悪さが問題となっている。また、特許文献１、及び特許文献２に開示されている酸性タイプの濃厚流動食では、乳ペプチド及び／又はコラーゲンペプチドに由来する独特の苦み（タンパク質分解臭）の発生と、当該酸性タイプの濃厚流動食自体の浸透圧の上昇が問題となっている。 As described above, since many of the conventional concentrated liquid foods are high energy types of 1 to 2 kcal / mL and neutral types near pH 7, there is a problem of poor aftertaste due to their richness. Moreover, in the acidic type concentrated liquid food currently disclosed by patent document 1 and patent document 2, generation | occurrence | production of the unique bitterness (proteolytic odor) derived from a milk peptide and / or a collagen peptide, and the richness of the said acidic type The rise in the osmotic pressure of the liquid food itself is a problem.
　かかる問題を解決するためには、乳ペプチド及び／又はコラーゲンペプチド以外のたんぱく質原料、例えばカゼインなどの乳たんぱく質原料、を含有する酸性タイプの液状栄養組成物を提供できればよい。一方で、例えば、カゼインにはｐＨ４．６周辺に等電点があることが知られている。カゼインを酸性タイプの液状栄養組成物に応用すると、たんぱく質の凝集による、液状栄養組成物の分離や沈殿が発生する。また、特許文献３には、乳化安定性を得るために、有機酸モノグリセリドやポリグリセリン脂肪酸エステルを含む酸性タイプの濃厚流動食に関する技術が開示されている。有機酸モノグリセリドやポリグリセリン脂肪酸エステルは、十分な乳化安定性を得るために０．１～２．０重量％程度の濃度で含有させる必要がある。この場合には、有機酸モノグリセリドやポリグリセリン脂肪酸エステルに由来して、風味が低下する。 In order to solve such a problem, it is only necessary to provide an acidic liquid nutrition composition containing a protein raw material other than a milk peptide and / or a collagen peptide, for example, a milk protein raw material such as casein. On the other hand, for example, it is known that casein has an isoelectric point around pH 4.6. When casein is applied to an acidic liquid nutritional composition, separation or precipitation of the liquid nutritional composition occurs due to protein aggregation. Patent Document 3 discloses a technique relating to an acidic type concentrated liquid food containing an organic acid monoglyceride or a polyglycerin fatty acid ester in order to obtain emulsion stability. The organic acid monoglyceride and polyglycerin fatty acid ester must be contained at a concentration of about 0.1 to 2.0% by weight in order to obtain sufficient emulsion stability. In this case, the flavor is lowered due to the organic acid monoglyceride or polyglycerin fatty acid ester.
　本発明は、乳ペプチド及び／又はコラーゲンペプチド以外のたんぱく質原料、例えば乳たんぱく質原料を高濃度で含有し、風味が良好で、乳化安定性の高い（分離や沈殿が起こりにくい）酸性液状栄養組成物の開発を課題とする。 The present invention provides an acidic liquid nutritional composition containing a protein raw material other than milk peptide and / or collagen peptide, for example, a milk protein raw material at a high concentration, good flavor and high emulsification stability (separation and precipitation are unlikely to occur). The development of
　本発明者らは上記従来の問題点に鑑み鋭意研究を進めたところ、乳清たんぱく質を９０質量％以上含むたんぱく質、脂質、糖質、食物繊維、及び０．０１～２．０質量％のペクチンを含有する酸性液状栄養組成物が、風味が良好で、乳化安定性が高い（分離や沈殿が起こりにくく）ことを見出し、本発明を完成するに至った。 The present inventors made extensive studies in view of the above-mentioned conventional problems, and as a result, proteins, lipids, carbohydrates, dietary fibers, and 0.01 to 2.0% by mass of pectin containing 90% by mass or more of whey protein. It has been found that an acidic liquid nutritional composition containing odor has good flavor and high emulsification stability (separation and precipitation are unlikely to occur), and the present invention has been completed.
　従来は、カゼインの豊富な乳たんぱく質を含む液状栄養組成物を酸性条件下で安定させる場合に、高メトキシルペクチン（ＨＭペクチン）が使用されていた。ＨＭペクチンの電荷による反発作用によって、液状栄養組成物の分離や沈殿が防止される。本発明は、たんぱく質の９０質量％以上を乳清たんぱく質が占める酸性タイプの液状栄養組成物である。 Conventionally, high methoxyl pectin (HM pectin) has been used to stabilize a liquid nutritional composition containing a milk protein rich in casein under acidic conditions. Separation and precipitation of the liquid nutritional composition is prevented by the repulsive action of the charge of HM pectin. The present invention is an acidic type liquid nutritional composition in which whey protein accounts for 90% by mass or more of the protein.
　本発明では、カゼインがほとんど存在しないにも関わらず、ＨＭペクチンを使用して乳化安定性を高めることができた。これは、驚くべきことである。本発明の酸性タイプの液状栄養組成物は、乳ペプチドなどのペプチド原料を使用しないので、ペプチド原料に由来する風味の悪化を回避できる。 In the present invention, although there was almost no casein, it was possible to improve the emulsion stability using HM pectin. This is surprising. Since the acidic type liquid nutrition composition of the present invention does not use a peptide raw material such as a milk peptide, it is possible to avoid deterioration of the flavor derived from the peptide raw material.
　本発明の酸性液状栄養組成物は、乳化安定性が高く、長期間の保管に供しても分離や沈殿が抑制されるため、数ヶ月間に及ぶ長期間の保存も可能である。また、本発明の酸性液状栄養組成物は、高たんぱく質タイプとすることができ、高濃度高カロリーで、安定かつ風味の良い組成物を得ることができる。 The acidic liquid nutritional composition of the present invention has high emulsification stability and can be stored for a long period of several months because separation and precipitation are suppressed even when subjected to long-term storage. Moreover, the acidic liquid nutrition composition of this invention can be made into a high protein type, and can obtain a stable and good-tasting composition with high concentration and high calories.
　すなわち、本発明は、以下の［１］～［１２］を提供するものである。
［１］　乳清たんぱく質を９０質量％以上含むたんぱく質、脂質、糖質、食物繊維、及び０．０１～２．０質量％のペクチンを含有する酸性液状栄養組成物。
［２］　前記乳清たんぱく質が、加水分解されていない、［１］に記載の酸性液状栄養組成物。
［３］　前記乳清たんぱく質が、乳清たんぱく質濃縮物、乳清たんぱく質ミセル、乳清たんぱく質分離物からなる群から選択される、［２］に記載の酸性液状栄養組成物。
［４］　前記酸性液状栄養組成物が加熱済みである、［１］～［３］のいずれか１に記載の酸性液状栄養組成物。
［５］　ｐＨが３～５である、［１］～［４］のいずれか１に記載の酸性液状栄養組成物。
［６］　前記ペクチンがエステル化度７０％以上の高メトキシルペクチンである、［１］～［５］のいずれか１に記載の酸性液状栄養組成物。
［７］　前記たんぱく質の含量が０．５～２０ｇ／１００ｍＬである、［１］～［６］のいずれか１に記載の酸性液状栄養組成物。
［８］　エネルギー含量が１～１０ｋｃａｌ／ｍＬである、［１］～［７］のいずれか１に記載の酸性液状栄養組成物。
［９］　前記たんぱく質中のペプチド含有量は、実質的に０質量％である、［１］～［８］のいずれかに記載の酸性液状栄養組成物。
［１０］　前記たんぱく質中のカゼイン含有量は、実質的に０質量％である、［１］～［９］のいずれかに記載の酸性液状栄養組成物。
［１１］　実質的に０質量％以上０．１質量％未満の有機酸モノグリセリドまたはポリグリセリン脂肪酸エステルを含有する、［１］～［１０］のいずれかに記載の酸性液状栄養組成物。
［１２］　有機酸モノグリセリドおよびポリグリセリン脂肪酸エステルの含有量は、実質的に０質量％である、［１］～［１１］のいずれかに記載の酸性液状栄養組成物。 That is, the present invention provides the following [1] to [12].
[1] An acidic liquid nutritional composition containing a protein containing 90% by mass or more of whey protein, a lipid, a carbohydrate, a dietary fiber, and 0.01 to 2.0% by mass of pectin.
[2] The acidic liquid nutritional composition according to [1], wherein the whey protein is not hydrolyzed.
[3] The acidic liquid nutritional composition according to [2], wherein the whey protein is selected from the group consisting of whey protein concentrate, whey protein micelle, and whey protein isolate.
[4] The acidic liquid nutrition composition according to any one of [1] to [3], wherein the acidic liquid nutrition composition has been heated.
[5] The acidic liquid nutrition composition according to any one of [1] to [4], wherein the pH is 3 to 5.
[6] The acidic liquid nutrition composition according to any one of [1] to [5], wherein the pectin is a high methoxyl pectin having an esterification degree of 70% or more.
[7] The acidic liquid nutrition composition according to any one of [1] to [6], wherein the protein content is 0.5 to 20 g / 100 mL.
[8] The acidic liquid nutrition composition according to any one of [1] to [7], wherein the energy content is 1 to 10 kcal / mL.
[9] The acidic liquid nutrition composition according to any one of [1] to [8], wherein the peptide content in the protein is substantially 0% by mass.
[10] The acidic liquid nutrition composition according to any one of [1] to [9], wherein the casein content in the protein is substantially 0% by mass.
[11] The acidic liquid nutrition composition according to any one of [1] to [10], which contains substantially 0% by mass or more and less than 0.1% by mass of an organic acid monoglyceride or polyglycerin fatty acid ester.
[12] The acidic liquid nutrition composition according to any one of [1] to [11], wherein the content of the organic acid monoglyceride and the polyglycerol fatty acid ester is substantially 0% by mass.
　本発明は、乳清たんぱく質を９０質量％以上含むたんぱく質、脂質、糖質、ビタミン、ミネラル、食物繊維、及び０．０１～２．０質量％のペクチンを含有する酸性液状栄養組成物である。 The present invention is an acidic liquid nutritional composition containing a protein containing 90% by mass or more of whey protein, a lipid, a carbohydrate, a vitamin, a mineral, a dietary fiber, and 0.01 to 2.0% by mass of pectin.
　以下、本発明を詳細に説明するが、本発明は以下に述べる個々の形態には限定されない。 Hereinafter, the present invention will be described in detail, but the present invention is not limited to the individual forms described below.
　本発明は、乳清たんぱく質を９０質量％以上含むたんぱく質、脂質、糖質、食物繊維、及び０．０１～２．０質量％のペクチンを含有する酸性液状栄養組成物である。 The present invention is an acidic liquid nutritional composition containing a protein containing 90% by mass or more of whey protein, a lipid, a carbohydrate, a dietary fiber, and 0.01 to 2.0% by mass of pectin.
　たんぱく質は、乳清たんぱく質が含まれていれば、その種類、並びに精製度などに制限がない。乳清たんぱく質は、乳清たんぱく質が含まれている原料、例えば、ホエイパウダー、ホエイたんぱく質濃縮物（ＷＰＣ、ＷＰＩ）、ホエイ、ホエイたんぱく質ミセル、ホエイたんぱく質濃縮物を用いることができる。乳清たんぱく質は、好ましくは、加水分解されていないものである。すなわち、本発明の酸性液状栄養組成物には、ペプチドが含まれないことが好ましい。本発明の酸性液状栄養組成物には、カゼインもほとんど含まれていない。本発明の効果を損なわない量であれば、ペプチドおよびカゼイン等が含まれていてもよい。 As long as whey protein is included in protein, there is no restriction on the type and the degree of purification. As the whey protein, a raw material containing whey protein, for example, whey powder, whey protein concentrate (WPC, WPI), whey, whey protein micelle, whey protein concentrate can be used. The whey protein is preferably non-hydrolyzed. That is, it is preferable that the acidic liquid nutrition composition of the present invention does not contain a peptide. The acidic liquid nutrition composition of the present invention contains almost no casein. As long as the effect of the present invention is not impaired, a peptide, casein and the like may be contained.
　本発明の酸性液状栄養組成物における乳清たんぱく質の含有量は、好ましくは０．５～２０質量％である。乳清たんぱく質の含有量は、より好ましくは１～１５質量％、さらに好ましくは２～１２質量％、さらにより好ましくは３～１０質量％、特に好ましくは５～１０質量％である。乳清たんぱく質の含有量を０．５質量％以上とすることで、本発明の効果が奏される。また、乳清たんぱく質の含有量を２０質量％以下とすることで、乳化安定性が高められる。すなわち、酸性液状栄養組成物の分離や沈殿が抑制される。 The content of whey protein in the acidic liquid nutritional composition of the present invention is preferably 0.5 to 20% by mass. The whey protein content is more preferably 1 to 15% by mass, still more preferably 2 to 12% by mass, still more preferably 3 to 10% by mass, and particularly preferably 5 to 10% by mass. The effect of this invention is show | played by content of whey protein being 0.5 mass% or more. Moreover, emulsification stability is improved by content of whey protein being 20 mass% or less. That is, separation and precipitation of the acidic liquid nutrient composition is suppressed.
　本発明の酸性液状栄養組成物におけるたんぱく質全体の９０質量％以上は、乳清たんぱく質である。乳清たんぱく質がたんぱく質全体の９０質量％以上を占めていると、本発明の効果が奏される。乳清たんぱく質の含有量は、たんぱく質全体の９２質量％以上が好ましく、９４質量％以上がより好ましく、９６質量％以上がさらにより好ましく、９８質量％以上が最も好ましい。 90% by mass or more of the total protein in the acidic liquid nutritional composition of the present invention is whey protein. When the whey protein accounts for 90% by mass or more of the entire protein, the effect of the present invention is exhibited. The whey protein content is preferably 92% by mass or more, more preferably 94% by mass or more, still more preferably 96% by mass or more, and most preferably 98% by mass or more based on the whole protein.
　本発明の酸性液状栄養組成物は、高濃度タイプ、すなわち濃厚タイプの流動食に応用することができる。例えば、たんぱく質含量は、好ましくは０．５～２０ｇ／１００ｍＬである。たんぱく質含量は、より好ましくは１～１５ｇ／１００ｍＬ、さらに好ましくは２～１２ｇ／１００ｍＬ、さらにより好ましくは３～１０ｇ／１００ｍＬ、特に好ましくは５～１０ｇ／１００ｍＬである。また、例えば、酸性液状栄養組成物のエネルギー含量は、好ましくは１～１０ｋｃａｌ／ｍＬ、より好ましくは１～５ｋｃａｌ／ｍＬ、さらに好ましくは１～３ｋｃａｌ／ｍＬ、特に好ましくは１～２ｋｃａｌ／ｍＬである。 The acidic liquid nutrition composition of the present invention can be applied to a high concentration type, that is, a concentrated type liquid food. For example, the protein content is preferably 0.5-20 g / 100 mL. The protein content is more preferably 1 to 15 g / 100 mL, further preferably 2 to 12 g / 100 mL, still more preferably 3 to 10 g / 100 mL, and particularly preferably 5 to 10 g / 100 mL. Further, for example, the energy content of the acidic liquid nutritional composition is preferably 1 to 10 kcal / mL, more preferably 1 to 5 kcal / mL, still more preferably 1 to 3 kcal / mL, and particularly preferably 1 to 2 kcal / mL. .
　脂質は、公知の脂質原料を使用することができ、その種類、並びに精製度などに制限がない。脂質原料は、市販の食用油脂などを使用することができ、例えば、動物油脂、植物油脂、魚油、などである。 As the lipid, a known lipid raw material can be used, and there is no limitation on the type and the degree of purification. As the lipid raw material, commercially available edible fats and oils can be used, and examples thereof include animal fats and oils, vegetable fats and oils, and fish oils.
　本発明の酸性液状栄養組成物における脂質の含有量は、好ましくは０．５～１０質量％、より好ましくは１～８質量％、さらにより好ましくは２～６質量％、特に好ましくは３～５質量％である。脂質の含有量を０．５質量％以上とすることで、本発明の酸性液状栄養組成物の栄養価が高まる。脂質の含有量が１０質量％以下であれば、本発明の酸性液状栄養組成物の風味の低下が避けられる。 The lipid content in the acidic liquid nutritional composition of the present invention is preferably 0.5 to 10% by mass, more preferably 1 to 8% by mass, still more preferably 2 to 6% by mass, and particularly preferably 3 to 5%. % By mass. The nutrient value of the acidic liquid nutrition composition of this invention increases by making content of a lipid into 0.5 mass% or more. When the lipid content is 10% by mass or less, a decrease in flavor of the acidic liquid nutritional composition of the present invention can be avoided.
　糖質は、公知の糖質原料を使用することができ、その種類、並びに精製度などに制限がない。糖質原料は、市販の糖質原料などを使用することができ、例えば、単糖類、二糖類などの少糖類、デンプン、デキストリンなどである。 As the saccharide, a known saccharide raw material can be used, and there is no restriction on the type and the degree of purification. As the saccharide raw material, commercially available saccharide raw materials can be used, and examples thereof include oligosaccharides such as monosaccharides and disaccharides, starches, and dextrins.
　本発明の酸性液状栄養組成物における糖質の含有量は、好ましくは５～５０質量％、より好ましくは１０～４０質量％、さらにより好ましくは１５～３０質量％、特に好ましくは１５～２５質量％である。糖質の含有量を５質量％以上とすることで、本発明の酸性液状栄養組成物の栄養価が高まる。糖質の含有量が５０質量％以下であれば、本発明の酸性液状栄養組成物の風味の低下が避けられる。 The sugar content in the acidic liquid nutritional composition of the present invention is preferably 5 to 50% by mass, more preferably 10 to 40% by mass, even more preferably 15 to 30% by mass, and particularly preferably 15 to 25% by mass. %. The nutrient value of the acidic liquid nutrition composition of this invention increases by making content of carbohydrate into 5 mass% or more. If content of saccharide | sugar is 50 mass% or less, the fall of the flavor of the acidic liquid nutrition composition of this invention is avoided.
　食物繊維は、公知の食物繊維を使用することができ、その種類、並びに精製度などに制限がない。食物繊維原料は、市販の原料などを使用することができ、例えば、難消化性デキストリン、ポリデキストロースなどの水溶性食物繊維である。 As the dietary fiber, known dietary fiber can be used, and there is no limitation on the type and the degree of purification. A commercially available raw material etc. can be used for a dietary fiber raw material, For example, they are water-soluble dietary fibers, such as indigestible dextrin and polydextrose.
　本発明の酸性液状栄養組成物における食物繊維の含有量は、好ましくは０．１～２０質量％、より好ましくは０．２～１０質量％、さらにより好ましくは０．３～５質量％、特に好ましくは０．４～１質量％である。食物繊維の含有量を０．１質量％以上とすることで、本発明の酸性液状栄養組成物の栄養価が高まる。また、食物繊維の含有量を２０質量％以下とすることで、食物繊維由来の機能性を享受できる。 The content of dietary fiber in the acidic liquid nutritional composition of the present invention is preferably 0.1 to 20% by mass, more preferably 0.2 to 10% by mass, even more preferably 0.3 to 5% by mass, especially The content is preferably 0.4 to 1% by mass. By making the content of dietary fiber 0.1% by mass or more, the nutritional value of the acidic liquid nutritional composition of the present invention increases. Moreover, the functionality derived from dietary fiber can be enjoyed because content of dietary fiber shall be 20 mass% or less.
　本発明の酸性液状栄養組成物には、安定剤の少なくとも一部としてペクチンが含有される。ペクチンは、公知のペクチン原料を使用することができ、特に、エステル化度７０％以上の高メトキシルペクチン（ＨＭペクチン）が好ましい。また、ＨＭペクチンと同様に電荷の反発作用のある原料、例えば、大豆多糖類、カルボキシメチルセルロース、アルギン酸ナトリウムなどは、ペクチンの代替として使用することができる。本発明の効果を損なわない量であれば、有機酸モノグリセリドやポリグリセリン脂肪酸エステル等が含まれていてもよい。 The acidic liquid nutrient composition of the present invention contains pectin as at least a part of the stabilizer. As the pectin, a known pectin raw material can be used, and high methoxyl pectin (HM pectin) having an esterification degree of 70% or more is particularly preferable. In addition, raw materials having a charge repulsive action, such as HM pectin, such as soybean polysaccharide, carboxymethyl cellulose, sodium alginate, and the like can be used as a substitute for pectin. As long as the effect of the present invention is not impaired, organic acid monoglyceride, polyglycerin fatty acid ester and the like may be contained.
　本発明の酸性液状栄養組成物におけるペクチンの含有量は、０．０１～２０質量％とすることができる。ペクチンの含有量は、好ましくは０．０２～１０質量％、より好ましくは０．０３～５質量％、最も好ましくは、０．０１～２．０質量％である。ペクチンの含有量は、０．０５～１質量％としてもよい。ペクチンの含有量を０．０１質量％以上とすることで、本発明の効果を奏する。また、ペクチンの含有量を２．０質量％以下とすることで、本発明の酸性液状栄養組成物は飲みやすい形態となる。 The content of pectin in the acidic liquid nutritional composition of the present invention can be 0.01 to 20% by mass. The content of pectin is preferably 0.02 to 10% by mass, more preferably 0.03 to 5% by mass, and most preferably 0.01 to 2.0% by mass. The content of pectin may be 0.05 to 1% by mass. The effect of this invention is show | played by making content of pectin 0.01 mass% or more. Moreover, the acidic liquid nutrition composition of this invention becomes a form which is easy to drink because content of pectin shall be 2.0 mass% or less.
　本発明の酸性液状栄養組成物は、加熱処理済みであることが、保存や流通の観点から好ましい。加熱処理は、公知の常温流通可能な流動食や栄養食品と同等の条件で行うことができる。加熱処理は、例えば、１１０～１５０℃１～６０秒でのＵＨＴ殺菌とすることができる。加熱条件は、好ましくは１２０～１５０℃１～３０秒、より好ましくは１２０～１４５℃１～３０秒である。
　本発明の酸性液状栄養組成物は、酸性であるので、風味が爽やかで摂取しやすい。本発明の酸性液状栄養組成物のｐＨは、好ましくは３～５であり、より好ましくは３．５～４．５であり、最も好ましくは３．８～４．２である。 The acidic liquid nutrient composition of the present invention is preferably heat-treated from the viewpoint of storage and distribution. The heat treatment can be performed under the same conditions as known liquid foods and nutrient foods that can be distributed at room temperature. The heat treatment can be, for example, UHT sterilization at 110 to 150 ° C. for 1 to 60 seconds. The heating conditions are preferably 120 to 150 ° C. for 1 to 30 seconds, more preferably 120 to 145 ° C. for 1 to 30 seconds.
Since the acidic liquid nutrition composition of the present invention is acidic, the flavor is refreshing and easy to take. The pH of the acidic liquid nutritional composition of the present invention is preferably 3 to 5, more preferably 3.5 to 4.5, and most preferably 3.8 to 4.2.
　本発明の酸性液状栄養組成物には、ビタミン、ミネラルなどの公知の食品原料や食品添加物を任意に添加することができる。 In the acidic liquid nutrition composition of the present invention, known food materials and food additives such as vitamins and minerals can be arbitrarily added.
　本発明の酸性液状栄養組成物の形態として、「流動食」が挙げられる。「流動食」は、経口、経管的に投与される食品組成物に適用され、主に胃腸系疾患の患者や高齢者等に対して効率的に栄養を補給する。「流動食」は、特に入院患者における術前・術後の栄養管理に使用される場合が多い。こうした流動食は、高濃度、高カロリーであることが必要である。さらに「流動食」は、消化吸収も良く、蛋白質、脂質、糖質の３大栄養素とビタミン類、ミネラル類がバランスよく配合されていることが好ましい。 As a form of the acidic liquid nutritional composition of the present invention, “liquid food” can be mentioned. The “liquid food” is applied to a food composition administered orally and tube-feeding, and efficiently replenishes nutrition mainly to patients with gastrointestinal diseases or the elderly. “Liquid food” is often used for preoperative and postoperative nutritional management, particularly in hospitalized patients. Such a liquid food needs to be high in concentration and high in calories. Furthermore, “liquid food” has good digestion and absorption, and it is preferable that the three major nutrients of protein, lipid, and carbohydrate, vitamins, and minerals are blended in a well-balanced manner.
　なお、本発明の酸性液状栄養組成物は、流動食としての一般的な粘度（３～５００ｍＰａ・ｓ（２０℃））を有していることが好ましい。本発明の酸性液状栄養組成物の粘度は、より好ましくは５～１００ｍＰａ・ｓ（２０℃）であり、さらに好ましくは７～７５ｍＰａ・ｓ（２０℃）であり、特に好ましくは２０～５０ｍＰａ・ｓ（２０℃）である。 The acidic liquid nutrition composition of the present invention preferably has a general viscosity (3 to 500 mPa · s (20 ° C.)) as a liquid food. The viscosity of the acidic liquid nutritional composition of the present invention is more preferably 5 to 100 mPa · s (20 ° C.), further preferably 7 to 75 mPa · s (20 ° C.), and particularly preferably 20 to 50 mPa · s. (20 ° C.).
　以下、実施例を挙げて本発明をさらに詳細に説明するが、本発明はこれにより限定されるものではない。なお、実施例において「％」表示は特に明記する場合を除き質量％を示すものとする。 Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto. In the examples, “%” indicates mass% unless otherwise specified.
［試験例］
　１６００ｍＬの温水（６０℃）に、加水分解処理をしていない乳清たんぱく質濃縮物２２６．５ｇ、粉末デキストリン（松谷化学社ＴＫ－１６）７２６ｇ、植物性油脂１２１．５ｇ、難消化性デキストリン（松谷化学社パインファイバーＣ）２７ｇ、ミネラル混合物（クエン酸含有）６２．２ｇ、ビタミン混合物２．３ｇ、香料０．３ｇを添加した。同様の組成で６種類調製した。それぞれに、安定剤としてのＨＭペクチン（ＣＰケルコ社ＹＭ１１５－ＬＪ、エステル化度７２％）を、所定の濃度となるように加えて組成物原料を得た。 [Test example]
In 1600 mL warm water (60 ° C.), 226.5 g whey protein concentrate not hydrolyzed, 726 g powdered dextrin (Matsuya Chemical Co., Ltd. TK-16), 121.5 g vegetable oil and fat, indigestible dextrin (Matsuya 27 g of Chemical Company Pine Fiber C), 62.2 g of mineral mixture (containing citric acid), 2.3 g of vitamin mixture, and 0.3 g of flavor were added. Six types were prepared with the same composition. HM pectin (CP Kelco YM115-LJ, esterification degree 72%) as a stabilizer was added to each so as to obtain a predetermined concentration to obtain a composition raw material.
　各組成物原料を、ＴＫホモミキサー（特殊機化工業株式会社製）を用いて予備乳化した後、水を添加して総量を３０００ｍＬに調製した。これらの６種類の予備乳化物における各成分の組成は表１の通りである。ＨＭペクチンの濃度は、０％（試験例１）、０．５％（試験例２）、０．６％（試験例３）、０．８％（試験例４）、１．０％（試験例５）、１．２％（試験例６）とした。 Each composition material was pre-emulsified using a TK homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.), and water was added to prepare a total amount of 3000 mL. The composition of each component in these six types of preliminary emulsions is as shown in Table 1. The concentrations of HM pectin were 0% (Test Example 1), 0.5% (Test Example 2), 0.6% (Test Example 3), 0.8% (Test Example 4), and 1.0% (Test). Example 5) and 1.2% (Test Example 6).
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　試験例１～６の予備乳化物に対し、高圧ホモジナイザー（ＧＥＡプロセスエンジニアリング株式会社製）を用いて２段階均質化処理を施した。２段階均質化処理における単位面積当たりの質量は、一段目５０ｋｇ／ｃｍ２、二段目２００ｋｇ／ｃｍ２とした。この２段階均質化処理を計２回行い、１２５℃５秒間の加熱殺菌を経て、試験例１～６の酸性液状栄養組成物を得た。 The preliminary emulsions of Test Examples 1 to 6 were subjected to a two-stage homogenization treatment using a high-pressure homogenizer (manufactured by GEA Process Engineering Co., Ltd.). Mass per unit area in the two-stage homogenization process, the first stage 50 kg / cm 2, and the second stage 200 kg / cm 2. This two-stage homogenization treatment was performed twice in total, and after heat sterilization at 125 ° C. for 5 seconds, acidic liquid nutritional compositions of Test Examples 1 to 6 were obtained.
　試験例１～６の酸性液状栄養組成物のｐＨは４．０であった。試験例１～６の酸性液状栄養組成物は、エネルギー含量が１．６ｋｃａｌ／ｍＬであり、たんぱく質濃度６ｇ／１００ｍＬであった。試験例１～６の酸性液状栄養組成物は、たんぱく質の１００質量％が乳清たんぱく質である。ペプチドおよびカゼインは、試験例１～６の酸性液状栄養組成物に含有されていない。しかも、試験例１～６の酸性液状栄養組成物は、安定剤としてＨＭペクチンを含有しているので風味が良好である。 The pH of the acidic liquid nutritional compositions of Test Examples 1 to 6 was 4.0. The acidic liquid nutritional compositions of Test Examples 1 to 6 had an energy content of 1.6 kcal / mL and a protein concentration of 6 g / 100 mL. In the acidic liquid nutritional compositions of Test Examples 1 to 6, 100% by mass of the protein is whey protein. Peptides and casein are not contained in the acidic liquid nutritional compositions of Test Examples 1 to 6. In addition, the acidic liquid nutritional compositions of Test Examples 1 to 6 have good flavor because they contain HM pectin as a stabilizer.
　試験例１～６の酸性液状栄養組成物を、４０℃で２週間保存した。その結果、安定剤としてのＨＭペクチンの添加量が０％の試験例１では分離、離水が発生した。これに対し、０．５～１．２％のＨＭペクチンを含有する試験例２～６では、分離、離水が発生しなかった。 The acidic liquid nutritional compositions of Test Examples 1 to 6 were stored at 40 ° C. for 2 weeks. As a result, separation and water separation occurred in Test Example 1 in which the amount of HM pectin added as a stabilizer was 0%. On the other hand, in Test Examples 2 to 6 containing 0.5 to 1.2% HM pectin, separation and water separation did not occur.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
[実施例１]
　２６０００ｍＬの温水（６０℃）に、乳清たんぱく質濃縮物４５００ｇ、ＨＭペクチン９０ｇ、液体デキストリン１６２００ｇ、ショ糖６００ｇ、植物性油脂２３４０ｇ、難消化性デキストリン９４０ｇ、ミネラル混合物１８５０ｇ、ビタミン混合物５３ｇ、香料４１５ｇを添加し、ホモミキサーを用いて予備乳化した。得られた予備乳化物に水を添加して、総量を６００００ｍＬに調製した。 [Example 1]
In 26000 mL of warm water (60 ° C.), 4500 g of whey protein concentrate, 90 g of HM pectin, 16200 g of liquid dextrin, 600 g of sucrose, 2340 g of vegetable oil and fat, 940 g of indigestible dextrin, 1850 g of mineral mixture, 53 g of vitamin mixture, and 415 g of flavoring It was added and pre-emulsified using a homomixer. Water was added to the obtained preliminary emulsion to prepare a total amount of 60000 mL.
　予備乳化物に対し、高圧ホモジナイザーを用いた２段階均質化処理を２回施した。１回目の処理における単位面積当たりの質量は、一段目５０ｋｇ／ｃｍ２、二段目３００ｋｇ／ｃｍ２とした。２回目の処理における単位面積当たりの質量は、一段目５０ｋｇ／ｃｍ２、二段目２００ｋｇ／ｃｍ２とした。さらに、１２５℃５秒間の加熱殺菌を行って、実施例１の酸性液状栄養組成物を得た。 The preliminary emulsion was subjected to two-stage homogenization using a high-pressure homogenizer twice. Mass per unit area in the first process, the first stage 50 kg / cm 2, and the second stage 300 kg / cm 2. Mass per unit area in the second process, the first stage 50 kg / cm 2, and the second stage 200 kg / cm 2. Furthermore, the heat sterilization of 125 degreeC for 5 second was performed, and the acidic liquid nutrient composition of Example 1 was obtained.
　実施例１の酸性液状栄養組成物のｐＨは４．０であった。実施例１の酸性液状栄養組成物は、エネルギー含量が１．６ｋｃａｌ／ｍＬであり、たんぱく質濃度６ｇ／１００ｍＬ（うち、たんぱく質における乳清たんぱく質の割合は１００％）、粘度は２５ｍＰａ・ｓ（２０℃）であった。
　実施例１の酸性液状栄養組成物は、喉越しが良く、良好な風味であった。この酸性液状栄養組成物を２５℃で保存して、８ヶ月後に開封した。開封された酸性液状栄養組成物には、分離や沈殿は発生しなかった。 The pH of the acidic liquid nutritional composition of Example 1 was 4.0. The acidic liquid nutrient composition of Example 1 has an energy content of 1.6 kcal / mL, a protein concentration of 6 g / 100 mL (of which the ratio of whey protein in the protein is 100%), and a viscosity of 25 mPa · s (20 ° C. )Met.
The acidic liquid nutrition composition of Example 1 had good throat and good flavor. This acidic liquid nutritional composition was stored at 25 ° C. and opened after 8 months. No separation or precipitation occurred in the opened acidic liquid nutritional composition.
　本発明は、風味が良く安定した物性で、乳化安定性の高く（分離や沈殿が起こりにくく）、長期保存可能な酸性液状栄養組成物を提供することができる。
  INDUSTRIAL APPLICABILITY The present invention can provide an acidic liquid nutritional composition having good flavor and stable physical properties, high emulsification stability (difficult to separate and precipitate), and can be stored for a long time.

Claims (8)

  1. 　乳清たんぱく質を９０質量％以上含むたんぱく質、脂質、糖質、食物繊維、及び０．０１～２．０質量％のペクチンを含有する酸性液状栄養組成物。 An acidic liquid nutritional composition containing protein containing 90% by mass or more of whey protein, lipid, carbohydrate, dietary fiber, and 0.01 to 2.0% by mass of pectin.
  2. 　前記乳清たんぱく質は、加水分解されていない、請求項１に記載の酸性液状栄養組成物。 The acidic liquid nutritional composition according to claim 1, wherein the whey protein is not hydrolyzed.
  3. 　前記乳清たんぱく質は、乳清たんぱく質濃縮物、乳清たんぱく質ミセル、および乳清たんぱく質分離物からなる群から選択される、請求項２に記載の酸性液状栄養組成物。 The acidic liquid nutritional composition according to claim 2, wherein the whey protein is selected from the group consisting of whey protein concentrate, whey protein micelle, and whey protein isolate.
  4. 　前記酸性液状栄養組成物が加熱済みである、請求項１～３のいずれか１項に記載の酸性液状栄養組成物。 The acidic liquid nutrition composition according to any one of claims 1 to 3, wherein the acidic liquid nutrition composition has been heated.
  5. 　ｐＨが３～５である、請求項１～４のいずれか１項に記載の酸性液状栄養組成物。 The acidic liquid nutrition composition according to any one of claims 1 to 4, having a pH of 3 to 5.
  6. 　前記ペクチンがエステル化度７０％以上の高メトキシルペクチンである、請求項１～５のいずれか１項に記載の酸性液状栄養組成物。 The acidic liquid nutrition composition according to any one of claims 1 to 5, wherein the pectin is a high methoxyl pectin having an esterification degree of 70% or more.
  7. 　前記たんぱく質の含量が０．５～２０ｇ／１００ｍＬである、請求項１～６のいずれか１項に記載の酸性液状栄養組成物。 The acidic liquid nutrition composition according to any one of claims 1 to 6, wherein the protein content is 0.5 to 20 g / 100 mL.
  8. 　エネルギー含量が１～１０ｋｃａｌ／ｍＬである、請求項１～７のいずれか１項に記載の酸性液状栄養組成物。
          The acidic liquid nutrition composition according to any one of claims 1 to 7, wherein the energy content is 1 to 10 kcal / mL.
PCT/JP2017/028372 2016-08-08 2017-08-04 Acidic liquid nutritional composition WO2018030284A1 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
SG11201811779UA SG11201811779UA (en) 2016-08-08 2017-08-04 Acidic liquid nutritional composition
JP2018532993A JP7218987B2 (en) 2016-08-08 2017-08-04 Acidic liquid nutritional composition
CN201780048119.8A CN109688842A (en) 2016-08-08 2017-08-04 Acid liquid alimentation composition

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2016-156026 2016-08-08
JP2016156026 2016-08-08

Publications (1)

Publication Number Publication Date
WO2018030284A1 true WO2018030284A1 (en) 2018-02-15

Family

ID=61162465

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2017/028372 WO2018030284A1 (en) 2016-08-08 2017-08-04 Acidic liquid nutritional composition

Country Status (5)

Country Link
JP (1) JP7218987B2 (en)
CN (1) CN109688842A (en)
SG (1) SG11201811779UA (en)
TW (1) TWI741000B (en)
WO (1) WO2018030284A1 (en)

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1014494A (en) * 1996-07-04 1998-01-20 Nitta Gelatin Inc Acidic food or drink, acidic cream for acidic food or drink and powder
JP2006022068A (en) * 2004-07-09 2006-01-26 Meiji Milk Prod Co Ltd Serum lipid metabolism ameliorative agent
JP2006508057A (en) * 2002-09-06 2006-03-09 ノバルティス アクチエンゲゼルシャフト Nutritional composition comprising non-glucose carbohydrate or pectin and soluble fiber
JP2006271326A (en) * 2005-03-30 2006-10-12 Nof Corp Aqueous food
US20110135791A1 (en) * 2009-12-07 2011-06-09 The Coca-Cola Company Concentrate composition for providing edible calcium-fortified products using stabilized buffering protein component
WO2012043688A1 (en) * 2010-09-30 2012-04-05 テルモ株式会社 Enteral nutrient
JP2013515718A (en) * 2009-12-24 2013-05-09 エヌ．ヴィ．ニュートリシア Low calorie high protein nutritional composition for stimulating muscle protein synthesis
WO2013085059A1 (en) * 2011-12-09 2013-06-13 株式会社明治 Method for producing nutritional composition
WO2014016917A1 (en) * 2012-07-25 2014-01-30 テルモ株式会社 Acidic liquid nutrient
WO2015146460A1 (en) * 2014-03-28 2015-10-01 テルモ株式会社 Liquid nutritional composition

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2964669B1 (en) 2010-09-14 2012-08-31 Saint Gobain Ct Recherches POWDER OF GRAIN CERMET FADE
JP6098047B2 (en) * 2012-06-27 2017-03-22 日油株式会社 Liquid nutrition composition
CN104684401A (en) 2012-07-13 2015-06-03 株式会社益力多本社 Pectin-containing acidic milk beverage and production method thereof
JP2014079225A (en) 2012-10-18 2014-05-08 Calpis Co Ltd Acidic condensed milk beverage
KR102069931B1 (en) * 2013-01-23 2020-01-23 이엔 오츠카 세이야쿠가부시키가이샤 Liquid Nutrition Composition
JP6330263B2 (en) 2013-06-06 2018-05-30 日本新薬株式会社 Acidic liquid food composition

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1014494A (en) * 1996-07-04 1998-01-20 Nitta Gelatin Inc Acidic food or drink, acidic cream for acidic food or drink and powder
JP2006508057A (en) * 2002-09-06 2006-03-09 ノバルティス アクチエンゲゼルシャフト Nutritional composition comprising non-glucose carbohydrate or pectin and soluble fiber
JP2006022068A (en) * 2004-07-09 2006-01-26 Meiji Milk Prod Co Ltd Serum lipid metabolism ameliorative agent
JP2006271326A (en) * 2005-03-30 2006-10-12 Nof Corp Aqueous food
US20110135791A1 (en) * 2009-12-07 2011-06-09 The Coca-Cola Company Concentrate composition for providing edible calcium-fortified products using stabilized buffering protein component
JP2013515718A (en) * 2009-12-24 2013-05-09 エヌ．ヴィ．ニュートリシア Low calorie high protein nutritional composition for stimulating muscle protein synthesis
WO2012043688A1 (en) * 2010-09-30 2012-04-05 テルモ株式会社 Enteral nutrient
WO2013085059A1 (en) * 2011-12-09 2013-06-13 株式会社明治 Method for producing nutritional composition
WO2014016917A1 (en) * 2012-07-25 2014-01-30 テルモ株式会社 Acidic liquid nutrient
WO2015146460A1 (en) * 2014-03-28 2015-10-01 テルモ株式会社 Liquid nutritional composition

Also Published As

Publication number Publication date
JP7218987B2 (en) 2023-02-07
CN109688842A (en) 2019-04-26
JPWO2018030284A1 (en) 2019-06-13
TW201808121A (en) 2018-03-16
SG11201811779UA (en) 2019-02-27
TWI741000B (en) 2021-10-01

Similar Documents

Publication Publication Date Title
EP3216349B1 (en) Protein-dense micellar casein-based liquid enteral nutritional composition
EP2575830B1 (en) Pre-thickened compact liquid nutritional composition for dysphagia patients
JP5702042B2 (en) Concentrated liquid preparation
RU2529158C2 (en) Liquid enteral food composition with low content of monovalent metal ions
EP2818055A1 (en) High energy liquid enteral nutritional composition
JP2007126379A (en) Method for producing acidic liquid enteral nutritive preparation
WO2013085059A1 (en) Method for producing nutritional composition
CN104144617A (en) Energy-rich liquid nutritional composition having improved organoleptic properties
WO2009072869A1 (en) High energy liquid enteral nutritional composition
JP2019503698A (en) High calorie, high protein nutritional formula with collagen
US20190142048A1 (en) Method for the preparation of a liquid enteral nutritional composition comprising micellar casein
TWI434659B (en) Induced viscosity nutritional emulsions comprising a carbohydrate-surfactant complex
JP3720496B2 (en) Novel pectin and emulsion containing the same
WO2021261545A1 (en) Liquid food
WO2018030284A1 (en) Acidic liquid nutritional composition
CN114828653A (en) Purified non-dairy vegetable proteins
WO2024185888A1 (en) Nutrition-adjusted food and production method for same
EP3085249A1 (en) A high protein nutritional composition
CN112956615A (en) Processing method of almond juice beverage
JPWO2018159659A1 (en) Liquid nutrient composition containing protein derived from fermented milk components
WO2004066753A1 (en) Milk product in dry form comprising unesterified sterol
JPH10182478A (en) Readily swallowable powdery nutritive composition and medical nutritive composition using the same composition

Legal Events

Date Code Title Description
ENP Entry into the national phase

Ref document number: 2018532993

Country of ref document: JP

Kind code of ref document: A

121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 17839355

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 17839355

Country of ref document: EP

Kind code of ref document: A1