TWI615097B - Viscous liquid nutritional composition - Google Patents

Abstract

The invention provides a liquid food, which can be used by natural dropping and administration, and has better physiological viscosity than liquid food with very low viscosity. The present invention provides a nutritional composition which uses water-absorbent dietary fiber and / or starch without pre-gelatinization treatment, thereby maintaining easy-to-manufacture viscosity in the steps from the blending of raw materials until filling in a container. And, after the heat treatment, it has a viscosity suitable for the flexible container with an outflow port used by the natural orbital administration or oral administration.

Description

Viscous liquid nutritional composition

The present invention relates to a viscous nutritional composition. In more detail, the present invention relates to a viscous nutritional composition which is physiologically better viscous and can be used to make liquid food.

It is known that low-viscosity liquid liquid food can cause gastroesophageal reflux in the gastric fistula meridian administration method directly administered to the stomach. As a countermeasure, it can be better to administer a viscosity of 4000 ~ 20,000 mPa in a short period of time‧ s (12 rpm) method for semi-solid liquid food. Businesses have tried this method of administration to increase the number of cases that actually improve symptoms, and they have gradually realized that the method of directly administering liquid to the stomach is not physiologically good.

On the other hand, in the case of using such a high-viscosity semi-solid liquid food, there is a problem that the natural dripping method, which is the previous method, cannot be used, and it must be administered by a complicated and laborious operation such as injection with a syringe The burden on nurses or caregivers is greater.

Therefore, it is sought for a liquid food that can be used as a natural drop-in method for mature methods and has a physiologically better viscosity than a liquid food with a very low viscosity.

However, in terms of manufacturing, it is also necessary to maintain an easy-to-manufacture viscosity in the steps from the blending of raw materials to filling in the container.

Regarding the semi-solidifying agent for enteral nutrition used in patients with gastrostoma, Japanese Patent Laid-Open No. 2010-065013 (Patent Document 1) describes that a part of the molecule is replaced by Iota-carrageenan Characteristic of Kappa-carrageenan. In this document, the definition of "semi-solidification" is as follows: "In the present specification, the term" semi-solidification "means that it is gel-like in a standing state, but is transformed by deformation or force. A homogeneous paste state. " The characteristics of the semi-solidified enteral nutrition in this document are described as follows: a 50 ml syringe with an inner diameter of 30 mm is filled with 25 ml of the semi-solidified enteral nutrition, the connection inner diameter is 4 mm, and the length is For a 300 mm pipe body, the stress when pressing 35 mm into the pipe body at a speed of 5 mm / s using a clamp is 20,000 N / m ² or less. Although Patent Document 1 mentions dietary fiber, there is no specific description of the dietary fiber. In addition, the production of the nutritional agent described in Patent Document 1 does not involve a heat sterilization process step. In paragraph [0008] of the document, regarding the nutritional agents of the prior art, there is a description of a dangerous operation accompanied by heating, and heating is described as a poor operation.

Japanese Patent Laid-Open No. 2007-295877 (Patent Document 2) describes a milk protein-containing gel-like nutritional composition having a characteristic of containing a gelling agent and a polyvalent metal salt and subjecting it to heat sterilization. Patent Document 2 exemplifies sodium carboxymethyl cellulose as a gelling agent in paragraph [0009]. In addition, in paragraph [0022], it is described that 4 times concentrated apple juice which is put into apples is heated at 80 ° C. The main purpose of this invention is to set the gel strength of a nutrient to a certain value (refer to the patent application scope 4 of patent document 2).

Japanese Patent Laid-Open No. 2004-261063 (Patent Document 3) describes a gel-like food emulsifier containing a milk component containing a glycerol organic acid ester such as glycerol citrate fatty acid ester. In addition, this document describes a method for producing a milk-containing gelatinous food such as a milk pudding, which includes adding before a heat sterilization step. The emulsifier is subjected to heat sterilization, and then the gelled food containing milk component is solidified by slow cooling. Regarding the synergistic effect of the thickener and the emulsifier, these Patent Documents 2 and 3 are not described and implied. There is no description or suggestion about the water-absorptive dietary fiber.

As a method for producing liquid food, Japanese Patent Laid-Open No. 2007-289164 (Patent Document 4) describes a method for producing a liquid having a specific viscosity in which a thickener is homogeneously dispersed, and heating and cooking to sterilize it to produce a liquid having a specific viscosity. food. In this document, tamarind gum is mainly used as a tackifier. Regarding the synergistic effect of the thickener and the emulsifier, Patent Document 4 has no description and no suggestion. In the preparation example in paragraph [0025] of the document, the use of dietary fiber as a raw material is described, but there is no specific description as to what substance it is. Moreover, there is no description or suggestion about the water-absorptive dietary fiber in this document.

[Prior technical literature] [Patent Literature]

[Patent Literature 1] Japanese Patent Laid-Open No. 2010-065013 [Patent Literature 2] Japanese Patent Laid-Open No. 2007-295877 [Patent Literature 3] Japanese Patent Laid-Open No. 2004-261063 [Patent Literature 4] Japanese Patent Laid-Open No. 2007-289164

The object of the present invention is to provide a nutritional composition having properties such that the viscosity before heat treatment is low and the viscosity after heat treatment is significantly higher.

The present inventors have completed the present invention as a nutritional composition based on novel insights: by using a water-absorbing food fiber, the viscosity of the composition before heat treatment is suppressed to a lower viscosity, and the combination after heat treatment is made Significant increase in viscosity. Furthermore, the composition reduces the free water by the water-absorbing effect of the dietary fiber, so that the amount of a tackifier or the like required to impart a certain viscosity can be reduced. In addition, the viscosity of the composition after heat treatment can be adjusted by adjusting the homogenizing treatment pressure. In addition, the present inventors have completed the present invention as a nutritional composition based on the novel insights: by using starch that has not been pregelatinized, the viscosity of the composition before heat treatment is suppressed to a lower viscosity, And the viscosity of the composition after heat treatment is significantly improved.

That is, the present invention is as follows.

[1] A viscous nutritional composition containing a water-absorbing dietary fiber and having a property of increasing viscosity by heat treatment.

[2] The nutrition composition according to the above [1], wherein the water-absorbing food fiber has a property of improving water absorption by heat treatment.

[3] The viscous nutritional composition as described in [1] or [2] above, which contains 0.1 to 3.0% by weight of water-absorbing food fiber relative to the nutritional composition, and has a viscosity increase by heat treatment The nature.

[4] The nutrition composition according to any one of the above [1] to [3], wherein the water-absorbing food fiber is an insoluble food fiber.

[5] The nutrition composition according to any one of the above [1] to [4], wherein the water-absorbing food fiber is insoluble fiber of soybean food fiber and / or soybean bran.

[6] The nutritional composition according to any one of the above [1] to [5], which contains an egg One or more of the group consisting of white matter, lipid or saccharide, the composition has a specific gravity of 1.06 to 1.5.

[7] The nutritional composition according to any one of the above [1] to [6], which contains one or a plurality of groups consisting of a thickener and an emulsifier.

[8] The nutrition composition according to any one of [1] to [7] above, wherein the viscosity of the composition is 5 to 300 mPa · s, and the viscosity of the composition is 45 to 85 ° C using a B-type viscosity meter The viscosity at the time of measurement at 12 rpm.

[9] The nutrition composition according to any one of the above [1] to [8], wherein the homogenization treatment pressure is adjusted to 10 to 100 MPa.

[10] The nutritional composition according to any one of the above [1] to [9], wherein the viscosity of the composition is 300 ~ by performing heat treatment and further storing at a temperature below normal temperature for 1 to 90 days. For 6700 mPa · s, the viscosity of the composition that is subjected to heat treatment and stored at a temperature below normal temperature for 1 to 90 days is the viscosity at the time of measurement at 12 rpm using a B-type viscometer at 20 ° C.

[11] A method for producing a viscous nutritional composition, comprising i) a step of preparing a water-absorbing food fiber in an amount of 0.1 to 3.0% by weight relative to the nutritional composition, and ii) a pressure treatment step for homogenization , And iii) the heat treatment step, and the viscosity of the composition before the heat treatment is 5 to 300 mPa‧s, and the viscosity of the composition before the heat treatment is performed at 45 to 85 ° C at 12 rpm using a B-type viscosity meter The viscosity at the time of measurement, the viscosity of the composition after heat treatment and storage at a temperature below normal temperature for 1 to 90 days is 300 ~ 6700 mPa · s, which should be heat treated and stored at a temperature below normal temperature for 1 to 90 days. group The viscosity of the compound was measured using a B-type viscometer at 20 ° C and 12 rpm.

[12] A method for producing a viscous nutritional composition, comprising i) a step of preparing water-absorbing food fiber in an amount of 0.1 to 3.0% by weight relative to the nutritional composition, and ii) a pressure treatment step for homogenization , And iii) the heat treatment step, and the viscosity of the composition before the heat treatment is 5 to 300 mPa‧s, and the viscosity of the composition before the heat treatment is performed at 45 to 85 ° C at 12 rpm using a B-type viscosity meter The viscosity at the time of measurement. The homogenization pressure in the pressure treatment step for homogenization is 10 to 100 MPa. The viscosity of the composition after heat treatment and storage at a temperature below normal temperature for 1 to 90 days is 300 to 6700. mPa‧s, the viscosity of the composition after the heat treatment and storage at a temperature below normal temperature for 1 to 90 days is measured using a B-type viscometer at 20 ° C and 12 rpm.

[13] A viscous nutritional composition, which contains starch without pre-gelatinization treatment, and has the property of increasing viscosity by heat treatment.

[14] The viscous nutritional composition according to the above [13], which contains 0.1 to 3.0% by weight of the starch without pregelatinization treatment relative to the nutritional composition, and has a viscosity made by heat treatment Rising nature.

[15] The nutrition composition according to any one of the above [13] to [14], which contains one or a plurality of groups consisting of proteins, lipids, or saccharides, and the specific gravity of the composition is 1.06 to 1.5.

[16] The nutritional composition according to any one of the above [13] to [15], which contains one or a plurality of groups consisting of a thickener and an emulsifier.

[17] The nutrition composition according to any one of the above [13] to [16], wherein the viscosity of the composition is 5 to 300 mPa · s, and the viscosity of the composition is 45 to 45 using a B-type viscosity meter Viscosity when measured at 85 ° C at 12 rpm.

[18] The nutrition composition according to any one of the above [13] to [17], wherein the homogenization treatment pressure is adjusted to 10 to 100 MPa.

[19] The nutritional composition according to any one of the above [13] to [18], wherein the viscosity of the composition becomes 300 to 6700 by heat treatment and further storing at a temperature below normal temperature for 1 to 90 days. For mPa‧s, the viscosity of the composition that is subjected to heat treatment and further stored at a temperature below normal temperature for 1 to 90 days is the viscosity at the time of measurement at 12 rpm using a B-type viscosity meter at 20 ° C.

[20] A method for producing a viscous nutritional composition, comprising i) a step of preparing 0.1 to 3.0% by weight of starch without pre-gelatinization relative to the nutritional composition, and ii) for homogenization The pressure treatment step, and iii) the heat treatment step, and the viscosity of the composition before the heat treatment is 5 to 300 mPa‧s, and the viscosity of the composition before the heat treatment is 45 to 85 ° C using a B-type viscosity meter The viscosity at the time of measurement is measured at 12 rpm, and the viscosity of the composition after heat treatment and storage at a temperature below normal temperature for 1 to 90 days is 300 to 6700 mPa‧s, which should be heat treated and at a temperature below normal temperature. The viscosity of the composition after storage for 1 to 90 days is the viscosity at the time of measurement using a B-type viscometer at 20 ° C and 12 rpm.

[21] A method for manufacturing a viscous nutritional composition, including i) preparing 0.1 to 3.0% by weight of the nutritional composition without pre-gelation The starch treatment step, ii) the pressure treatment step for homogenization, and iii) the heat treatment step, and the viscosity of the composition before the heat treatment is 5 to 300 mPa · s, the composition before the heat treatment The viscosity is measured using a B-type viscometer at 45 to 85 ° C and 12 rpm. The homogenization pressure in the pressure treatment step used for homogenization is 10 to 100 MPa. The heat treatment is performed at a temperature below normal temperature. The viscosity of the composition after being stored for 1 to 90 days at a temperature of 300 to 6700 mPa‧s. The viscosity of the composition after being heat-treated and stored at a temperature below normal temperature for 1 to 90 days is measured using a B-type viscosity meter at 20 Viscosity at the time of measurement at 12 rpm.

This specification includes the contents described in the description and / or drawings of Japanese Patent Application No. 2011-108854 and Japanese Patent Application No. 2011-108857, which are the basis of the priority of this application.

By using a water-absorbent dietary fiber, a nutritional composition can be provided, which maintains an easy-to-manufacture viscosity in the steps from the blending of raw materials to filling in a container, and after heating treatment, it is similar to a pipe-casting solution by natural fall. Precise viscosity. In addition, by using starch without pre-gelatinization treatment, it is possible to provide a nutritional composition that maintains an easy-to-manufacture viscosity in the steps from the blending of raw materials to filling in a container, and is equal to Appropriate viscosity is administered by naturally falling tubes. That is, the nutritional composition of the present invention is a nutritional composition that can be easily manufactured and administered easily. In addition, the nutritional composition of the present invention can suppress the viscosity of the nutritional composition before the heat treatment compared with a composition whose viscosity is mainly increased by a thickener. Low and therefore easy to manufacture. Furthermore, when the water-absorbent food fiber is used in the nutrition composition of the present invention, free water is reduced by the water-absorbent effect of the water-absorbent food fiber. Therefore, the viscosity-increasing agent and the like required to impart a certain viscosity can be used. The content is suppressed to a lower level than before. In addition, in the case where the nutritional composition of the present invention uses starch without pre-gelatinization treatment, even if a thickener is not added, an appropriate viscosity can be obtained. Therefore, the thickening required for imparting a certain viscosity can be obtained. The content of agents and the like is suppressed to a lower level than before. Therefore, in the case of producing a composition having the same degree of viscosity as the previous product, it is also easier to perform the blending of the raw materials before the heat treatment to the homogenization step, and it is economical to save a part of the raw materials used. Sexual advantages. Furthermore, the nutritional composition of the present invention can be made to have sufficient viscosity by using the composition of starch or water-absorbing food fiber that has not been pregelatinized, and can also be used for oral administration. Outlet in a flexible container (so-called cheer pack, etc.). In addition, the nutritional composition of the present invention can suppress the use amount of the thickener to a relatively low level. In this connection, the calorie contained in the nutritional composition can be made without excessively increasing the viscosity of the composition before the heat treatment. Higher than before.

The nutritional composition of the present invention is based on the novel insight that by using a water-absorbent dietary fiber and / or starch without pregelatinization treatment, a composition having a higher viscosity after heat treatment can be obtained.

Dietary fiber refers to substances in foods that are not hydrolyzed by human digestive enzymes. They can be classified into water-soluble dietary fiber and insoluble dietary fiber based on their affinity for water. As its source, structural substances of the cell wall are known (Cellulose, hemicellulose, insoluble pectin, lignin, chitin, etc.), non-constituent substances (water-soluble pectin, plant rubber, adhesives, seaweed polysaccharides, chemically modified polysaccharides, etc.), etc. Edited by People, Dietary Fiber, First Published, 1982).

The water-absorptive food fiber which can be used in the present invention refers to a food fiber having water-absorption property, and particularly preferably one having a property of improving water-absorption property by heat treatment. If a water-absorbent dietary fiber is used in the nutritional composition of the present invention, the free water in the composition is reduced by its water absorption effect, so the concentration of the thickener and the like in the solution portion of the composition is relatively increased. As a result, viscosity due to a thickener or the like is increased. In addition, when a dietary fiber whose heat absorption is improved by heat treatment is used, its viscosity is further increased by heat treatment. In addition, in the nutritional composition of the present invention containing a water-absorptive dietary fiber, a part of starch, tackifying polysaccharides, fibrous cellulose, crystalline cellulose, and the like that have not been pregelatinized may be used in combination. Other substances whose water absorption is improved by heat treatment.

In this specification, the heat treatment includes a heat treatment of 70 ° C. or higher for several minutes or more or 80 ° C. or higher for several minutes in addition to heat sterilization described later.

The water-absorptive food fiber of the present invention may be heat-treated together with protein, lipid, saccharide, and the like. Alternatively, it may be subjected to heat treatment separately from protein, lipid or saccharide, and added to heat-sterilized protein, lipid or saccharide, and used.

As the water-absorbing food fiber of the present invention, an insoluble food fiber can be preferably used. Examples of the insoluble dietary fiber include fiber Cellulose, hemicellulose (xylan, mannan, galactan, dextran, glucomannan, xyloglucan, etc.), whole cellulose, matrix polysaccharides, derived from plants [vegetables (lettuce, Wet celery, onion, burdock, radish, green pea, dried gourd, tomato, etc.), fruits (apple, banana, etc.), cereals (barley, wheat, oats, corn, coriander, etc.), potatoes (sweet potato, potato, konjac) , Insoluble fiber of legumes (peas, soybeans, adzuki beans, chickpeas, kidney beans, pinto beans, green beans, etc.), mushrooms (agar, mushrooms, etc.), chestnuts, almonds, peanuts, sesame, etc., from other sources Insoluble fiber of natural fiber (animal, seaweed, microorganism, etc.) food fiber, chemically modified, partially decomposed or purified from insoluble fiber from the above natural material, chemically synthesized edible insoluble fiber, soybean bran, wheat Bran, barley bran, corn bran, oat bran, rye bran, bran bran, rice bran, rice bran, millet, millet, sorghum and other grain bran, barley (legume) bran, buckwheat Gluten, etc. Ma bran, bean curd refuse and the like; as preferred examples, insoluble fibers include soybean dietary fibers, soy bran and the like. In addition, as for the insoluble dietary fiber, a person who removes a hydrophobic component such as lignin, a person having a large number of branches, and an amorphous material can be preferably used.

The water-absorptive food fiber may be used singly or in combination of a plurality of types, and foods containing a large amount of the water-absorptive food fiber and additives containing a large amount of the water-absorptive food fiber may also be used. In the present invention, a part of other food fibers may be used in combination with the water-absorbent food fibers. For example, the water-absorptive dietary fiber used in the composition of the present invention may contain at least soy dietary fiber and / or soybean bran. Regarding the insoluble fiber of the soybean dietary fiber used in the examples of the present invention, examples It can be obtained by degreasing soybeans, and then drying insoluble matter produced during water extraction. Moreover, it can also be obtained by drying tofu residue.

Supplement to the Japanese Food Standard Ingredients List (Ministry of Education, Culture, Sports, Science and Technology: http://www.mext.go.jp/b_menu/shingi/gijyutu/gijyutu3/toushin/05031802.htm) based on five supplements, soy (dry) food fiber The total amount, the amount of water-soluble dietary fiber, and the amount of insoluble dietary fiber were 17.1 g / 100 edible portion, 1.8 g / 100 edible portion, and 15.3 g / 100 edible portion, respectively. In addition, the total amount of dietary fiber, the amount of water-soluble dietary fiber, and the amount of insoluble dietary fiber contained in the tofu residue (old method) are 9.7 g / 100 edible portion, 0.3 g / 100 edible portion, and 9.4 g / 100 edible portion respectively. The total amount of dietary fiber, the amount of water-soluble dietary fiber, and the amount of insoluble dietary fiber contained in the food section and tofu residue (new method) are 11.5 g / 100 edible section, 0.4 g / 100 edible section, and 11.1 g / 100 respectively. Edible Department.

In addition, the water-absorbing food fiber of the present invention does not include water-soluble food fiber such as soybean thickening polysaccharides and indigestible dextrin. In the nutrition composition of the present invention, a part of water-soluble dietary fiber may be used in combination.

The so-called bran refers to the residue that remains when the grain is made into powder. For example, the so-called bran refers to the residue generated when soybeans are made into powder, and the so-called wheat bran, also called wheat feed, refers to the residue when wheat is made into powder to make wheat flour. In the case of gramineous plants, bran is sometimes called bran. Bran refers to the peel, seed coat, germ and other parts produced when the grain is milled. In this specification, bran and bran are used synonymously. Moreover, bran is used for all grains, for example, it is not limited to specific grains, such as wheat, corn, oats, etc. As bran that can be used in the present invention The seeds are not particularly limited, and examples thereof include chemically synthesized edible insoluble fiber, soybean bran, wheat bran, barley bran, corn bran, oat bran, rye bran, bran bran, rice bran, ravioli Seeds, millet, gardenia, sorghum and other grains, bran (legume) bran, buckwheat and other grain bran, sesame bran, tofu residue, etc.

In one embodiment of the present invention, starch without pregelatinization may be used in place of the water-absorbent food fiber, or starch without pregelatinization may be used together with the water-absorbent food fiber. It is known that when starch in a state without pre-gelatinization treatment is heated in an aqueous solution, it itself imparts viscosity to the aqueous solution and improves water absorption. In this specification, starch in a natural crystalline state is referred to as β starch, and starch in which the hydrogen bonds between the sugar chains of the starch are broken and the sugar chains are free is referred to as pregelatinized starch. It is known that starch is gelatinized by breaking hydrogen bonds by heating, for example, by a heat treatment step. If gelatinized starch is added to the nutritional composition before the heat treatment, the viscosity of the composition before the heat treatment increases, which is not good. Therefore, the nutritional composition of the present invention is preferably one which does not contain gelatinized starch before heat treatment. The amount of starch without pre-gelatinization treatment used in the nutritional composition of the present invention can be based on the viscosity of the nutritional composition produced, the types and contents of other ingredients such as thickeners, emulsifiers, etc. If it is exemplified, it can be used in the range of 0.10 to 5.00% by weight (w / w%), 0.50 to 5.00% by weight (w / w%), and preferably 0.10 to 3.00% by weight relative to the nutrition composition (w / w%), preferably 0.10 to 2.50% by weight (w / w%), preferably 0.10 to 2.20% by weight (w / w%), and preferably 0.10 to 2.00% by weight (w / w% ), Preferably 0.10 ~ 1.50 weight % (w / w%), preferably 0.20 to 1.0% by weight, and more preferably 0.20 to 0.80% by weight. In the present invention, when the above-mentioned lower limit value and the above-mentioned upper limit value are set to any of the above-mentioned values, the amount of starch used in a state without pre-gelatinization treatment may be described as "( Lower limit value) to (upper limit value) ".

Examples of the types of starch used in the present invention include wheat flour, rice flour, rye flour, corn starch, waxy corn starch, corn flour, potato starch, legume starch, sweet potato starch, cassava starch, potato starch, Sweet potato starch and so on. In addition, if necessary, two or more of the above starches may be used in combination, or if the starch is not gelatinized, modified starches may also be used.

The water-absorbent food fiber and the starch without pre-gelatinization treatment of the present invention have high water-absorption when heated. That is, these may be collectively referred to as an auxiliary agent having high water absorption upon heating. In one embodiment, the nutritional composition of the present invention contains an auxiliary selected from the group consisting of a water-absorptive dietary fiber and starch that has not been pre-gelatinized, which has a high water absorption upon heating.

The amount of the water-absorbent food fiber and / or starch without pre-gelatinization treatment used in the nutritional composition of the present invention may be based on the viscosity of the prepared nutrition composition, the water-absorbent food fiber or without pre-gelatinization treatment. The type of starch, the type and content of other ingredients such as food protein, tackifier, emulsifier, and homogenization treatment pressure, etc., are appropriately adjusted; for example, 0.10 to 3.00% by weight (w / w%), preferably 0.10 to 2.50% by weight (w / w%), preferably 0.10 to 2.20% by weight (w / w%), and preferably 0.10 to 2.00% by weight (w / w%), It is preferably 0.10 to 1.50% by weight (w / w%), preferably 0.20 to 1.0% by weight, and more preferably 0.20 to 0.80% by weight. Yu Benfa In the description, when the above-mentioned lower limit value and the above-mentioned upper limit value are set to any of the above values, the amount of the water-absorbing food fiber used may be described as "(lower limit value) ~ (upper limit value) ) ".

In addition, the larger the particles of the water-absorbing food fiber, the better the water absorption (edition by Yin Nanmin et al., Food fiber, first published, 1982). In the present invention, the size of the dietary fiber that can be preferably used can be based on the viscosity of the nutritional composition produced, the type and content of the water-absorptive dietary fiber, the types of other ingredients such as food protein, tackifier, emulsifier, etc. , Content, homogeneous treatment pressure, etc., and appropriately adjusted; for example, in terms of the size of the water-absorbent food fiber in a dry state before absorbing water, the size of sieved 20 meshes and not sieved 100 meshes, more preferably Sieved 60 meshes and not 100 meshes. The same applies to starch that has not been pregelatinized.

Soy dietary fiber contains cellulose, hemicellulose, and the like, and water-soluble dietary fiber and insoluble dietary fiber exist depending on the degree of polymerization or three-dimensional structure. Water-soluble dietary fiber is practically used as a thickening stabilizer because it has a thickening property. On the other hand, insoluble dietary fiber containing cellulose and hemicellulose as its main component has almost no thickening property. Among the insoluble dietary fibers of soybean dietary fiber, those having a larger three-dimensional structure are excellent in water absorption, and further have the property of increasing water absorption when heated. Soy bran is widely known as a raw material of insoluble dietary fiber rich in soy dietary fiber.

-鹿角 菜膠、ι-鹿角菜膠、λ-鹿角菜膠、鹿角菜膠、明膠、低甲氧基果膠、高甲氧基果膠、果膠、刺雲豆膠、瓊脂、低強度瓊脂、結冷膠、古亞膠、三仙膠、羅望子膠、丙二醇、乙基羥乙基纖維素、羧甲基纖維素等，作為較佳之例，可列舉以多糖類為主成分之增黏劑。上述增黏劑可使用一種或組合使用複數種。又，於本發明中，亦可於上述增黏劑中併用一部分其他增黏劑。例如，亦可於本發明之組合物所使用之增黏劑中含有鹿角菜膠及/或低強度瓊脂。本發明之營養組合物所使用的增黏劑之量可根據所製作之營養組合物之黏度，增黏劑之種類，吸水性食物纖維及/或未經預膠凝化處理之澱粉、乳化劑等其他成分之種類、含量，均質處理壓等，而適當調整。於本發明中使用增黏劑之情形時，關於其下限量，若舉例，則例如可相對於營養組合物而為0.01重量%，為0.02重量%，為0.05重量%。又，關於其上限量，若舉例，則例如可相對於營養組合物而為2.0重量%，為1.0重量%，為0.5重量%。於本發明中，於將上述下限值及上述上限值設為上述任一者之值之情形時，可將所使用之增黏劑之量記作「(下限值)~(上限值)」。又，本發明中，亦可不使用增黏劑。 Examples of the thickener (also referred to as a gelling agent, a stabilizer, a thickening stabilizer, and a paste) that can be used in the present invention include locust bean gum,

-Carrageenan, ι-carrageenan, λ-carrageenan, carrageenan, gelatin, low-methoxyl pectin, high-methoxyl pectin, pectin, carob bean gum, agar, low-strength agar , Gellan gum, guar gum, Sanxian gum, tamarind gum, propylene glycol, ethyl hydroxyethyl cellulose, carboxymethyl cellulose, etc. As preferred examples, polysaccharides can be cited as thickeners for thickening Agent. These tackifiers may be used singly or in combination. In the present invention, a part of other tackifiers may be used in combination with the above-mentioned tackifiers. For example, carrageenan and / or low-strength agar may be contained in the thickener used in the composition of the present invention. The amount of the thickener used in the nutritional composition of the present invention can be based on the viscosity of the prepared nutritional composition, the type of the thickener, the water-absorbent dietary fiber, and / or the starch and emulsifier that have not been pre-gelatinized. And other types of ingredients, content, homogenizing treatment pressure, etc., and adjust appropriately. In the case where a thickener is used in the present invention, the lower limit thereof, for example, may be 0.01% by weight, 0.02% by weight, and 0.05% by weight with respect to the nutrition composition. The upper limit is, for example, 2.0% by weight, 1.0% by weight, and 0.5% by weight based on the nutrition composition. In the present invention, when the above-mentioned lower limit value and the above-mentioned upper limit value are set to any of the above values, the amount of the tackifier used may be described as "(lower limit value) ~ (upper limit) value)". In the present invention, a thickener may not be used.

-、ι-、λ-類型之鹿角菜膠。又，亦存在

-鹿角菜膠分子之一部分經ι-鹿角菜膠取代之

-鹿角菜膠、或用於食用以外之分解鹿角菜膠。

-及ι-類型之鹿角菜膠具有凝膠化之性質，水溶液中之黏度為

-鹿角菜膠<ι-鹿角菜膠。若冷卻其水溶液，則

-鹿角菜膠形成硬且脆之凝膠，ι-鹿角菜膠形成具有黏彈性之凝膠。又，

-及ι-類型之鹿角菜膠與鹽或乳蛋白質反應而形成較強之凝膠(日高徹等，食品添加物事典，食品化學報社，1997年發行，p.74；及天然物便覽第14版，食品與科學社，1998年發行，p.110-111)。 Carrageenan is a salt of sulfates containing polysaccharides such as galactose and dehydrated galactose. Water or alkaline solution can be used from the whole algae of Changzhisha, Qilincai, Ginkgo biloba, Sequoia, and Carrageen. Extraction and purification (purified carrageenan). As an alias, it is also called carrageenan, carrageenan, carrageenin, Carrageenan. It can also be used as a powder of Kirin vegetable obtained by drying the whole algae body of the Kirin vegetable, or after neutralizing and drying the alkali treatment, and processing the Kirin vegetable algae. Presence mainly based on the ratio of galactose to anhydrogalactose or the number of sulfates

-, Ι-, λ-type carrageenan. And also exists

-Part of carrageenan molecules replaced by ι-carrageenan

-Carrageenan, or decomposing carrageenan for consumption.

-And ι-type carrageenan has gelling properties, the viscosity in aqueous solution is

-Carrageenan <ι-Carrageenan. If its aqueous solution is cooled, then

-Carrageenan forms a hard and brittle gel, and ι-carrageenan forms a viscoelastic gel. also,

-And ι-type carrageenan reacts with salt or milk protein to form a stronger gel (Hidaka Tochi et al., Food Additives Code, Food Chemical Press, 1997, p.74; and Natural Products Fact Sheet No. 14th edition, Society of Food and Science, 1998, p. 110-111).

The so-called low-strength agar refers to a molecule that cuts the agar component by heat-treating the agar, and adjusts the gel strength (sun cold water type) so that it is 10 to 250 g / cm ² at 1.5% agar concentration, and Agar has lower gel strength than gel. The low-strength agar can be produced, for example, according to the method described in Japanese Patent No. 3414954. In addition, the so-called gel strength (sun cold water type) refers to a gel that is solidified by preparing a 1.5% solution of agar and left at 20 ° C for 15 hours, and can withstand 20 seconds per 1 cm ^{2 of} its surface Weight (g).

Examples of the emulsifier that can be used in the present invention include glycerin fatty acid esters (for example, pentaglycerol monolaurate, hexaglycerol monolaurate, decaglycerol monolaurate, and tetraglycerol monostearate. , Ten glycerol monostearate, ten glyceryl distearate, diglycerol monooleate, ten glycerol monooleate, ten glyceryl erucate, etc.), organic acids (acetic acid, lactic acid, citric acid, Succinic acid, diethyl tartaric acid, etc.) monoglycerides, polyglycerol fatty acid esters, propylene glycol fatty acid esters, polyglycerol condensed ricinoleate, sorbitan fatty acid esters, sucrose fatty acid esters (e.g., sucrose mustard Esters, sucrose stearate, sucrose myristate, etc.), (rapeseed, egg yolk, fractionated, milk, etc.) lecithin, enzyme-degraded lecithin (for example, enzyme-degraded rapeseed lecithin, etc.), etc., as preferred examples Examples include organic acid monoglycerides. These emulsifiers may be used singly or in combination, or a hydrophilic emulsifier may be used in combination with other emulsifiers. In the present invention, the emulsifier may contain a part of other emulsifiers other than the emulsifier in an amount less than the emulsifier, for example. For example, the emulsifier used in the composition of the present invention may contain at least monoglyceryl succinate and / or monoglyceride diethyltartarate, and the emulsifier used in the composition of the present invention may contain at least Organic acid monoglyceride. The amount of the emulsifier to be added may be appropriately adjusted according to the viscosity of the nutritional composition to be produced, the type of the emulsifier, the content of other raw materials such as water-absorbing food fiber, a thickener, and the homogenization treatment pressure. The lower limit is, for example, 0.02% by weight, 0.05% by weight, 0.10% by weight, 0.55% by weight, 0.60% by weight, and 0.70% by weight with respect to the nutritional composition. The upper limit is, for example, 2.0% by weight, 1.5% by weight, and 1.0% by weight based on the nutritional composition. In the present invention, when the above-mentioned lower limit value and the above-mentioned upper limit value are set to any of the above values, the amount of the emulsifier to be used may be described as "(lower limit value) ~ (upper limit value) ) ".

A monoglyceride is a fatty acid bonded to one hydroxyl group of glycerol. Organic acid monoglyceride means an ester of an organic acid with the hydroxyl group of the above monoglyceride Bonded by.

The diglycidyl tartrate monoglyceride is a compound obtained by ester-bonding a compound having a hydroxyl group of tartaric acid with the hydroxyl group of the monoglyceride. As aliases, they are also called TMG, DATEM (Diacetyl Tartaric (Acid) ester of monoglyceride). Sometimes used for O / W (Oil in Water) emulsification.

The succinic acid monoglyceride is obtained by ester-bonding succinic acid with the hydroxyl group of the monoglyceride. As an alias, it is also called SMG (Succinic Acid esters of monoglyceride). Sometimes used for O / W type emulsification.

In the present invention, examples of the fatty acid constituting the organic acid monoglyceride include saturated fatty acids or unsaturated fatty acids such as caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, and oleic acid. Not limited to these cases.

-酪蛋白等、該等之分解物等)、來自大豆之蛋白質(大豆球蛋白、β伴大豆球蛋白等)、來自小麥之蛋白質(麩質、麩朊、麩蛋白等)、來自畜肉之蛋白質(肌肉結構蛋白、肌凝蛋白、肌動蛋白等)、來自魚肉之蛋白質(筋纖維蛋白、肌動凝蛋白、肌凝蛋白、肌動蛋白等)、來自雞蛋之蛋白質(卵白蛋白、蛋黃脂蛋白等)、來自豬皮之蛋白質(明膠等)等，作為較佳之例，可列舉酪蛋白鈉。於本發明中，食品蛋白 質可使用一種或組合使用複數種。又，於本發明中，亦可於上述蛋白質中併用一部分其他食品蛋白質。例如，亦可於本發明之組合物所使用之食品蛋白質中含有至少酪蛋白鈉。本發明之營養組合物所使用之食品蛋白質之量可根據所製作之營養組合物之黏度、pH值、離子強度、溫度，食品蛋白質之種類，食物纖維、增黏劑、乳化劑等其他成分之種類、含量，均質處理壓等，而適當調整，若舉例，則可相對於營養組合物而使用1.0~12.0重量%(w/w%)，較佳為2.0~10.0重量%，更佳為3.0~8.0重量%。 In the present invention, a food protein may be used in all or part of the protein. Examples of food proteins that can be used in the present invention include milk-derived proteins (casein, sodium caseinate, MPC (Milk Protein Concentrate), α-casein, β-casein,

-Casein, etc., degradation products, etc.), soybean-derived protein (glycinin, β-conglycinin, etc.), wheat-derived protein (gluten, gluten, gluten, etc.), protein from animal meat (Muscle structural protein, myosin, actin, etc.), fish-derived proteins (fabric fibrin, actin, myosin, actin, etc.), eggs-derived proteins (ovalbumin, yolk lipoprotein) Etc.), pig skin-derived proteins (such as gelatin, etc.), and preferred examples include sodium caseinate. In the present invention, one or a plurality of food proteins may be used in combination. In the present invention, a part of other food proteins may be used in combination with the above-mentioned proteins. For example, the food protein used in the composition of the present invention may contain at least sodium caseinate. The amount of food protein used in the nutritional composition of the present invention can be based on the viscosity, pH value, ionic strength, temperature of the nutritional composition produced, the type of food protein, food fiber, tackifier, emulsifier and other ingredients. Kind, content, homogeneous treatment pressure, etc., and appropriately adjusted. For example, it can be used in the range of 1.0 to 12.0% by weight (w / w%), preferably 2.0 to 10.0% by weight, and more preferably 3.0 relative to the nutritional composition. ~ 8.0% by weight.

The nutritional composition of the present invention may also contain sugars. Examples of the saccharides usable in the present invention include polysaccharides such as starch, dextrin, cellulose, glucomannan, and dextran, chitins, fructooligosaccharides, chitooligosaccharides, mannooligosaccharides, Low molecular polysaccharides, low molecular dextrin, low molecular cellulose, low molecular glucomannan, etc. For example, a DE value (Dextrose equivalent) of 12-50, 15-40, or 20-40 can be used. The saccharides may be derived from any of plants, animals, microorganisms, and the like, or may be derived from chemical synthesizers. For example, plants (potatoes, rice, sweet potatoes, corn, wheat, beans (fava beans, mung beans, adzuki beans, etc.), cassava, etc.), animals (crustaceans, insects, shellfish, etc.), microorganisms (mushrooms, molds, etc.) can be directly used. Alternatively, it is also possible to use a process that decomposes or modifies a part or all of them by means of enzyme reaction, reaction using microorganisms, heat, and chemical reaction. The amount or type of sugars used in the nutritional composition of the present invention can be appropriately adjusted and selected according to the viscosity of the prepared nutritional composition, the types or contents of other raw materials such as emulsifiers, tackifiers, proteins, lipids, etc. Select.

Dextrin refers to a product obtained by decomposing starch, etc. by heat, acid, enzymes, etc. and purifying it as necessary. As an alias, it is also called British gum, starch gum, Dextrine. Various dextrins exist depending on the method of production or the degree of decomposition. Examples of various dextrin include maltodextrin, indigestible dextrin (water-soluble dietary fiber), cyclodextrin, solubilized starch, and branched corn syrup. Dextrin can be evaluated based on dextrose equivalent (DE). Practitioners can determine DE by conventional methods. For example, the dextrose equivalent of maltodextrin is set to 3 to 20. The dextrin equivalent (DE) of the dextrin used in the present invention is usually 12-50, preferably 15-40, and more preferably 20-40. This dextrin may be used in combination with dextrin having another DE.

-酪蛋白、β-乳球蛋白、α-乳白蛋白、乳鐵蛋白、大豆蛋白質、雞蛋蛋白質、肉蛋白質等動植物性蛋白質、該等之分解物；黃油、乳清礦物質、奶油、乳清、非蛋白態氮、唾液酸、磷脂質、乳糖等各種來自乳類之成分等。亦可含有酪蛋白磷酸肽、離胺酸等肽或胺基酸。作為 糖質，例如可列舉：糖類、改質澱粉(除糊精以外之可溶性澱粉、大英澱粉(British starch)、氧化澱粉、澱粉酯、澱粉醚等)、食物纖維等。作為脂質，例如可列舉：豬油、魚油等，該等之分餾油、氫化油、酯交換油等動物性油脂；棕櫚油、紅花油、玉米油、菜籽油、椰子油，該等之分餾油、氫化油、酯交換油等植物性油脂等。作為維生素類，例如可列舉，維生素A、胡蘿蔔素類、維生素B群、維生素C、維生素D群、維生素E、維生素K群、維生素P、維生素Q、煙酸、菸鹼酸、泛酸、生物素、肌醇、膽鹼、葉酸等；作為礦物質類，例如可列舉鈣、鉀、鎂、鈉、銅、鐵、錳、鋅、硒等。作為有機酸，例如可列舉：蘋果酸、檸檬酸、乳酸、酒石酸、異抗壞血酸等。該等成分可組合使用兩種以上，亦可使用合成品及/或含有大量該等之食品。 In the nutritional composition of the present invention, in addition to the above-mentioned water-absorptive dietary fiber and / or starch, tackifier, emulsifier, food protein, and sugar without pregelatinization treatment, water, protein, and sugar can also be used. , Lipids, vitamins, minerals, organic acids, organic bases, fruit juices, spices, pH regulators, etc. Examples of the protein include milk-derived protein, proteolytic enzymes, whole milk powder, skimmed milk powder, casein, casein degradation products, whey powder, whey protein, whey protein concentrate, and whey protein. Isolate, whey protein hydrolysate, alpha-casein, beta-casein,

-Casein, β-lactoglobulin, α-lactalbumin, lactoferrin, soy protein, egg protein, meat protein, animal and plant proteins, and degradation products thereof; butter, whey minerals, cream, whey, Various non-proteinaceous nitrogen, sialic acid, phospholipids, lactose and other milk-derived ingredients. It may contain peptides such as casein phosphopeptide and lysine, or amino acids. Examples of the sugar include sugars, modified starch (soluble starch other than dextrin, British starch, oxidized starch, starch ester, starch ether, etc.), dietary fiber, and the like. Examples of lipids include lard, fish oil, and other animal fats such as fractionated oils, hydrogenated oils, and transesterified oils; palm oil, safflower oil, corn oil, rapeseed oil, and coconut oil, and the like. Vegetable oils such as oil, hydrogenated oil, and transesterified oil. Examples of vitamins include vitamin A, carotene, vitamin B group, vitamin C, vitamin D group, vitamin E, vitamin K group, vitamin P, vitamin Q, nicotinic acid, nicotinic acid, pantothenic acid, and biotin , Inositol, choline, folic acid, and the like; examples of the minerals include calcium, potassium, magnesium, sodium, copper, iron, manganese, zinc, and selenium. Examples of the organic acid include malic acid, citric acid, lactic acid, tartaric acid, erythorbic acid, and the like. These ingredients may be used in combination of two or more kinds, and synthetic products and / or foods containing a large amount of these may also be used.

The nutritional composition of the present invention can adjust its calories by appropriately adding protein, lipid, and sugar. The nutritional composition of the present invention may contain, for example, 3 to 10 g / 100 g of protein, preferably 4 to 8 g / 100 g, and more preferably 5 to 7 g / 100 g equivalent. The nutritional composition of the present invention may contain, for example, 2 to 10 g / 100 g of lipid, preferably 3 to 8 g / 100 g, and more preferably 3 to 6 g / 100 g equivalent. The nutritional composition of the present invention may contain, for example, 13 to 30 g / 100 g of sugar, preferably 15 to 27 g / 100 g, and more preferably 20 to 25 g / 100 g equivalent. The nutritional composition of the present invention can contain the above-mentioned amounts of protein, lipid, and sugar while having the above-mentioned specific fluidization characteristics.

The specific gravity of the nutritional composition of this invention can be adjusted according to a use. The invention The specific gravity of the nutrition composition can be, for example, 1.06 or more, 1.07 or more, 1.08 or more, 1.09 or more, 1.1 or more, less than 1.5, less than 1.4, less than 1.3, and less than 1.2, and for example, 1.06 to 1.5, 1.07 to 1.5, 1.08 to 1.4, 1.09 to 1.3, 1.1 to 1.2, 1.1 to 1.15, 1.12 to 1.15, 1.13 to 1.15, preferably 1.135 to 1.145. Practitioners can appropriately adjust each component to set the specific gravity of the composition. The specific gravity differs depending on the temperature, but for convenience, the so-called specific gravity in this specification refers to a value at 20 ° C. The specific gravity of the composition can be calculated based on the weight and volume of each component, or can be measured by a conventional method such as using a densitometer.

In this specification, the so-called nutritional composition refers to a protein, a lipid, a carbohydrate, and the like, and the specific gravity of the composition is 1.06 or more, such as 1.06 to 1.5, such as 1.07 to 1.5, such as 1.08 to 1.4, such as 1.09 to 1.3, For example, 1.1 to 1.2, such as 1.1 to 1.15, such as 1.12 to 1.15, such as 1.13 to 1.15, and 1.135 to 1.145.

After blending some or all of the above raw materials, homogenization is performed as necessary. The so-called homogenization refers to mixing the ingredients to make them homogeneous, and mechanically miniaturizing the coarse particles of fat spheres or other ingredients to prevent the floating and agglutination of fats, etc., and the nutritional combination The material becomes a uniform emulsified state. If the homogenization treatment pressure during homogenization is increased, the viscosity after heat treatment can be reduced, and the generation of precipitation (precipitated particles) can be reduced. That is, the viscosity of the nutritional composition or the generation of precipitation can be controlled by adjusting the homogenizing treatment pressure. The homogenization process is usually performed by stirring the adjustment liquid using a conventional homogenizer under a specific pressure. In the present invention, it is preferred to be capable of being fed at a homogeneous treatment pressure of 10, 25, 40, 60, 100 MPa, and the like. The homogenization treatment is performed, but the treatment pressure is not limited to these cases. That is, in addition to using the above-mentioned thickener and emulsifier, heat treatment and storage at a temperature lower than normal temperature, such as a specific time of 7 days, can be performed by a homogenization treatment under a homogenization treatment pressure of 10 to 100 MPa. The viscosity of the composition (B-type viscometer, 20 ° C, 12 rpm) is adjusted to 300-6700 mPa‧s, such as 400-6700 mPa‧s.

The homogenization treatment after the raw materials are blended can be performed at any appropriate temperature. The homogenization treatment can be performed, for example, at a room temperature of about 20 ° C, and also at a higher temperature, such as 20 to 85 ° C, such as 45 to 80 ° C, preferably 45 to 70 ° C, and more preferably It is performed at a temperature of about 50 ° C to 60 ° C. The homogenization treatment is preferably performed at a temperature of about 50 ° C to 60 ° C. In this way, the viscosity of the composition in the homogenization step (B-type viscometer, temperature of homogenization treatment, 12 rpm) can be suppressed to preferably about 5 to 300 mPa‧s.

In the production of the nutritional composition of the present invention, heat treatment or heat sterilization is performed. The heat sterilization conditions can use the usual food sterilization conditions, and can use conventional equipment for heat sterilization. For example, sterilization can be performed at 62 to 65 ° C for 30 minutes, at 72 ° C for 15 seconds or more, at 72 ° C for 15 minutes or more, or at 120 to 150 ° C for 1 to 5 seconds, or 121 to 124 ° C for 5 to 20 minutes, 105-140 ° C sterilization, retort (pressure heating) sterilization, high-pressure steam sterilization, etc. are not limited to these examples. The heat sterilization is preferably performed under pressure. By heat sterilization, it can sterilize and increase the viscosity of the nutritional composition. In this specification, sterilization and sterilization are used synonymously. Moreover, retort sterilization can be used as one aspect of heat sterilization.

The nutritional composition of the present invention preferably comprises a water-absorbing dietary fiber and / or The viscosity of starch, tackifier, emulsifier and food protein without pre-gelatinization treatment before heat treatment is 5 ~ 810 mPa‧s, preferably 5 ~ 300 mPa‧s, preferably 10 ~ 200 mPa‧s, more preferably 20 ~ 100 mPa‧s, the viscosity can be easily maintained in the steps from the blending of raw materials to filling in the container. The above viscosity is a value obtained by measuring the viscosity at 45 to 85 ° C, preferably 45 to 70 ° C, and more preferably 50 to 60 ° C using a B-type viscometer at 12 rpm. In addition, the viscosity of the mixed solution before heating at 20 ° C (type B viscometer, 12 rpm) is 5 to 810 mPa‧s, preferably 5 to 400 mPa‧s, and preferably 50 to 300 mPa‧s. , More preferably 100 ~ 300 mPa‧s. When the viscosity of the mixed solution before the heat treatment is less than 5 mPa · s, abnormalities such as precipitation of components in the mixed solution may occur. Conversely, if the viscosity of the mixed solution before the heat treatment (type B viscometer, 45-85 ° C, 12 rpm) exceeds 300 mPa · s, abnormalities such as difficulty in operation of the solution in the homogenization step may occur.

In this specification, the viscosity before heat treatment is 5 to 300 mPa · s. In this case, the viscosity is set to a range above the lower limit and less than the upper limit. That is, the so-called 5 to 300 mPa · s means 5 mPa · s or more and less than 300 mPa · s.

If the nutritional composition of the present invention is stored at a temperature below normal temperature after heat treatment, the viscosity (B-type viscometer, 20 ° C, 12 rpm) gradually increases, and after a certain period of time, the viscosity is approximately stable. The storage time of the composition can be from several hours to half a day, 1st, 2nd, 3rd, 4th, 5th, 6th, 7th, 10th, 14th, 20th, 30th depending on the desired viscosity. , 40th, 50th, 60th, 70th, 80th, 90th, etc. which is, The storage period of the composition of the present invention after the heat treatment can be, for example, 1 to 90 days, preferably 5 to 60 days, more preferably 7 to 30 days, and even more preferably 7 days. If the nutritional composition of the preferred embodiment of the present invention is stored at a temperature below normal temperature after heat treatment, the viscosity (B-type viscometer, 20 ° C, 12 rpm) is approximately stable after about 7 days (after about 1 week). . Practitioners can use conventional methods to appropriately determine the time until the viscosity of the composition after heat treatment becomes constant.

The viscosity of the nutritional composition of the present invention (B-type viscometer, 20 ° C, 12 rpm) is preferably heat-treated and further stored at a temperature below normal temperature (15-25 ° C), for example, for a specific time of 7 days. ) 300 mPa‧s or more, 400 mPa‧s or more, 500 mPa‧s or more, 600 mPa‧s or more, 700 mPa‧s or more, 800 mPa‧s or more, 900 mPa‧s or more, 1000 mPa‧s Above, above 1200 mPa‧s, below 6700 mPa‧s, below 6000 mPa‧s, below 5000 mPa‧s, below 4000 mPa‧s, below 3000 mPa‧s, below 2000 mPa‧s, Less than 1500 mPa‧s. The viscosity of the nutritional composition of the present invention after being heat-treated and then stored at a temperature below normal temperature for a specific time is, for example, 300-6700 mPa‧s, preferably 400-6700 mPa‧s, and preferably 400-2000 mPa ‧S, more preferably 500 ~ 1500 mPa‧s The preservation of the nutritional composition of the present invention after the heat treatment is preferably performed at a temperature of 0 ° C to below normal temperature. By adjusting the viscosity to the above, when the liquid nutritional composition is administered to an ingestor, a previously used method of natural drop administration by administration can be used. As a result, gastroesophageal reflux, which is a problem when administering a nutrition composition with a low viscosity, can be eliminated, or administration of a high viscosity (for example, 7000 to 20,000 mPa) ‧S) The complicated operation such as syringe injection, which is a problem when the semi-solid nutrition composition is used, realizes simple administration. Or, if the type of emulsifier, the content of other raw materials such as thickener, and homogenization treatment pressure are appropriately adjusted, the viscosity of the same degree as that of semi-solid liquid food above 4000 mPa · s (B-type viscometer, 20 ℃) , 12 rpm). The nutritional composition can be used in liquid food or various containers used for oral and oral nutrition. As an example, liquid foods, or flexible containers (so-called soft packs, nutrition packs, etc.) having an outflow port for oral or oral nutrition can be cited. In addition, by appropriately adjusting the viscosity, a nutritional composition used in a flexible container (so-called cheer pack) having an outflow port for oral administration can also be obtained. The viscosity of the composition is determined by heat treatment and storage at a temperature below normal temperature, for example, for a specific time of 7 days (at any time point, it is measured using a B-type viscosity meter at 20 ° C and 12 rpm) and heating The viscosity before treatment is 1.5 to 20 times, preferably 2 to 12 times, and more preferably 3 to 10 times.

In this specification, when the viscosity of the nutritional composition of the present invention is 300 to 6700 mPa · s after heat treatment and further storage at a temperature below normal temperature for a specific time, it means that the lower limit is not less than the upper limit Range. That is, the so-called 300 ~ 6700 mPa‧s means 300 mPa‧s or more and less than 6700 mPa‧s.

The viscosity of the nutritional composition of the present invention can be measured by a conventional method. As an example, the viscosity can be measured using a B-type viscometer (20 ° C to 85 ° C, 12 rpm).

The viscosity (20 ° C, 12 rpm) of the nutritional composition of the present invention can be based on, for example, "the display permission standard for special-purpose foods: test methods for foods for the elderly Law, 3 viscosities ("Operation of Displaying Permits for Food for Elderly Persons" (February 23, 1994, Weixin No. 15 Food and Health Policy Section, Newly Developed Food Health Measures Division of the Ministry of Health and Welfare, Ministry of Health, Health and Welfare) Notification)). Specifically, a B-type rotary viscometer is used to rotate the rotor at 12 rpm, and the reading after 2 minutes is read. The value obtained by multiplying by a coefficient corresponding to the value is expressed in mPa‧s. The measurement was performed at 20 ± 2 ° C.

In addition, as another example, an in-line viscometer such as a torsional vibration viscometer, an ultrasonic viscometer, or a rotary viscometer may be used to appropriately or continuously measure the viscosity during the manufacturing process.

The nutritional composition of the present invention has the effect of water-absorbing dietary fiber and / or starch without pre-gelatinization treatment, so that it can be heat-treated and stored at a temperature below normal temperature, for example, 1 to 90 days, such as 7 days The effect of increasing the viscosity after a specific time. Therefore, it is possible to suppress the viscosity before heat treatment to a lower level than a composition whose viscosity is mainly increased by a tackifier. That is, the present invention provides a nutritional composition that is easy to manufacture and easy to administer. On the other hand, as shown in Comparative Example 1 of Example 3 described later, for example, a nutritional composition produced by adding an emulsifier without containing water-absorptive dietary fiber and without pregelatinized starch, Compared with the viscosity before heat treatment (B-type viscometer, 20 ° C, 12 rpm), the viscosity did not increase even after heat treatment and storage at a temperature below normal temperature for 7 days.

Here, the effect of the water-absorptive dietary fiber and / or starch without pre-gelatinization treatment refers to the specificity of heat treatment during manufacture and storage at a temperature below normal temperature, such as 1 to 90 days, such as 7 days. Nutrition group with viscosity (B-type viscometer, 20 ° C, 12 rpm) of 300-6700 mPa‧s after time When compared to the viscosity of a nutritional composition whose viscosity is mainly increased by a tackifier, the viscosity of the composition is significantly lower even before heat treatment. If heat treatment is performed and stored at a temperature below normal temperature, for example, For a specific period of time from 1 to 90 days, such as 7 days, the viscosity of the composition can also be equal to or more than the nutritional composition of which viscosity is mainly increased by a thickener.

The nutritional composition of the present invention can appropriately adjust the blending ratio of the water-absorbing food fiber and / or starch, tackifier, and emulsifier that have not been pre-gelatinized to obtain heat treatment and thereafter at room temperature. A nutritional composition having a specific viscosity after a specific period of time such as 1 to 90 days, such as 7 days, is stored at the following temperature. Because the viscosity is affected by the content or type of protein or fat contained in the nutritional composition, the particle size of the fat before sterilization, etc., the water-absorbent food fiber and / or starch, pre-gelatinized starch, Mixing ratio of adhesive and emulsifier.

The nutritional composition of the present invention can be made to have sufficient viscosity by adjusting the amount of water-absorbing dietary fiber and / or starch that has not been pre-gelatinized, etc., and can also be used for oral administration. Use in a flexible container with an outflow port. The so-called flexible container with an outlet for oral administration is a so-called Cheer pack, which means that a flexible bag-shaped container body is provided with an outlet, for example, a person having a cylindrical water outlet fixed. As aliases, there are aluminum flexible bags with outlets, flexible bag-shaped containers with outlets for flexible containers, lids with mouths, and soft-bag containers with stoppers.

(Example) Example 1 Influence of Addition Amount of Tackifier on Viscosity of Composition

Add a certain amount of water-absorbing dietary fiber and emulsification to the nutritional composition Adding a tackifier by changing the formulation ratio and testing the effect of the viscosity on the viscosity of the composition. Stir and mix the raw materials according to the formulation table in Table 1 to prepare various nutritional compositions (manufacturing examples 1 to 3), perform homogenization treatment at 50 to 60 ° C and a homogenization treatment pressure of 20 MPa, and then 50 to 60 The homogenization treatment was performed under the conditions of ℃ and a homogenization treatment pressure of 30 MPa. The specific gravity is a value actually measured at 20 ° C using a density specific gravity meter. The viscosity of the nutritional composition was measured [before retort sterilization], and then the nutritional composition was filled in a container and sealed, and retort sterilization was performed at 121 to 123.5 ° C for 5 to 20 minutes. After the retort-sterilized nutrition composition was stored at 15 ° C for one week, the viscosity was measured again [after retort]. The viscosity was measured using a B-type viscometer at 12 rpm and 20 ° C. Furthermore, the milk-derived protein system used was 1.9% by weight of MPC, 3.8% by weight of sodium caseinate, and 1.5% by weight of milk protein degradation product. The water-absorbing food fiber was an insoluble fiber of soybean food fiber, and the emulsifier was diethylammonium Monoglyceryl tartrate (DATEM), the thickener is carrageenan. The compositions of Production Examples 1 to 3 are shown in Table 1-2.

(result)

The results are shown in FIG. 1. Even without the presence of a thickener (manufacturing example 1), the viscosity of the composition added with the emulsifier after cooking and sterilization was increased to about 4.4 times that before cooking and sterilization in the presence of a certain amount of water-absorbing food fiber. In addition, in the presence of a certain amount of water-absorbent food fiber, the viscosity of the composition added with emulsifiers and thickeners after cooking and sterilization increased to about 8.4 to 13.4 times before cooking and sterilization. The viscosity of the high composition after cooking and sterilization shows a higher value. On the other hand, the viscosity before cooking and sterilization and No significant difference was shown based on the blending ratio of the tackifier.

Therefore, it is known that by using the water-absorbing dietary fiber in the nutrition composition of the present invention, the viscosity of the composition after cooking and sterilization can be greatly improved even in the absence of a thickener or a small amount of a thickener. improve.

Example 2 Influence of homogenizing treatment pressure on composition viscosity and the like

Add a certain amount of thickener and emulsifier to the nutritional composition, change the homogenization treatment pressure and perform homogenization treatment, and test its effect on the viscosity of the composition. The raw materials were stirred and mixed according to the formulation table in Table 2 to prepare a nutritional composition (manufacturing example 4), and homogenized at 50 to 60 ° C. and a homogenizing treatment pressure of 20, 40, or 60 MPa. The specific gravity is a value actually measured at 20 ° C using a density specific gravity meter. Then, the container is filled with a nutritional composition and sealed, and it is subjected to cooking and sterilization under the conditions of 121 to 123.5 ° C. for 5 to 20 minutes. After the retort-sterilized nutrition composition was stored at 15 ° C for one week, the viscosity was measured again [after retort]. The viscosity was measured using a B-type viscometer at 12 rpm and 20 ° C. In addition, the milk-derived protein system used was 1.9% by weight of MPC, 3.8% by weight of sodium caseinate, and 1.5% by weight of milk protein degradation products, and the thickener was carrageenan. The composition of Production Example 4 is shown in Table 2-2.

(result)

The results are shown in FIG. 2. As the homogenization pressure is increased, the viscosity of the composition after cooking and sterilization decreases. Therefore, it can be seen that the viscosity of the composition after retort sterilization can be adjusted by adjusting the homogenizing treatment pressure.

Example 3 Effect of the amount of water-absorbing dietary fiber on the viscosity of the composition

In the nutrition composition, without using a thickener, adding a certain amount of emulsifier and changing the blending ratio to add a water-absorbing dietary fiber, the effect of the viscosity on the composition is tested. Stir and mix the raw materials according to the formulation table in Table 3 to blend various nutritional compositions (Production Example 1, Examples 1 to 4, Comparative Example 1), and homogenize at 50 to 60 ° C and a homogenizing treatment pressure of 20 MPa. The homogenization treatment is performed under the conditions of 50 to 60 ° C. and a homogenization treatment pressure of 30 MPa. The specific gravity is a value actually measured at 20 ° C using a density specific gravity meter. The viscosity of the nutritional composition was measured [before retort sterilization], and then the nutritional composition was filled in a container and sealed, and retort sterilization was performed at 121 to 123.5 ° C. for 5 to 20 minutes. After the retort-sterilized nutrition composition was stored at 15 ° C for one week, the viscosity was measured again [after retort]. The viscosity was measured using a B-type viscometer at 12 rpm, 20 ° C, or 50 ° C. Furthermore, the milk-derived protein system used was 1.9% by weight of MPC, 3.8% by weight of sodium caseinate, and 1.5% by weight of milk protein degradation product. The water-absorbent food fiber was an insoluble fiber of soybean food fiber, and the emulsifier was diethylpyrene. Monoglyceryl Tartrate (DATEM). The compositions of Examples 1 to 4 and Comparative Example 1 are shown in Table 2-2.

(result)

The results are shown in FIG. 3. The viscosity of the nutritional composition of Example 1 before cooking and sterilization was 804 mPa · s (20 ° C), and the viscosity of the nutritional composition after cooking and sterilization increased significantly to 6610 mPa · s (20 ° C). Comparative Example 1 which did not contain insoluble soybean dietary fiber had a viscosity of 65 mPa · s (20 ° C) before cooking and sterilization. In contrast, it also showed 52 mPa · s (20 ° C) after cooking and sterilization, with almost no change. That is, even without the presence of a thickener, the viscosity of the composition added with the water-absorbing dietary fiber after cooking and sterilization is increased to about 5.9 to 8.2 times before the cooking and sterilization. In addition, the composition with a higher blending ratio of the water-absorptive dietary fiber exhibited a higher viscosity after cooking and sterilization. As described above, with the use of water-absorbing dietary fiber in the nutritional composition of the present invention, a significantly higher viscosity of 6610 mPa‧s (20 ° C) after cooking and sterilization can be obtained even without a thickener at all. Compositions. In addition, the viscosity (50 ° C) of Examples 1 and 2 before cooking and sterilization were 300 mPa · s (50 ° C) and 160 mPa · s (50 ° C), respectively.

Example 4 Starch without pregelatinization

Adding a specific amount of non-pregelatinized starch to a nutritional composition is tested for its effect on the viscosity of the composition. Stir and mix the raw materials according to the formulation table in Table 4-1 to blend various nutritional compositions (blend 3, blend 4), homogenize at 50-60 ° C and a homogenization pressure of 20 MPa, and then at 50 Homogenize at ~ 60 ° C at 30 MPa. The specific gravity is a value actually measured at 20 ° C using a density specific gravity meter. The viscosity of the nutritional composition was measured [before retort sterilization], and then the nutritional composition was filled in a container and sealed, and retort sterilization was performed at 121 to 123.5 ° C for 5 to 20 minutes. After the retort-sterilized nutrition composition was stored at 15 ° C for 3 days, the viscosity was measured again [after retort]. The viscosity was measured using a B-type viscometer at 12 rpm, 20 ° C, or 50 ° C. Furthermore, the starch without pre-gelatinization treatment used in this example is waxy corn starch (trade name: Suehiro 200, manufactured by Prince Corn Starch Company). It is derived from milk-based protein and uses MPC 1.9% by weight. protein Sodium 3.7% by weight and milk protein degradation product 1.5%. Emulsifier is diethyl tartaric acid monoglyceride (DATEM). No thickener is used. Table 4-3 shows the composition of Preparation 3 and Preparation 4.

Table 4-1 shows the results of viscosity measurement before and after heat sterilization. The viscosity of the nutritional composition of formulation 3 and formulation 4 increased significantly before and after heat sterilization. In particular, the viscosity of the 4 series before and after heat sterilization increased to about 24 times.

Based on the above results, it can be known that by using starch without pre-gelatinization treatment in the nutritional composition of the present invention, the cooking and sterilization can be performed even in the absence of a thickener or only a small amount of a thickener. The viscosity of the composition improved dramatically.

All publications, patents, and patent applications cited in this specification are directly incorporated into this specification by reference.

FIG. 1 shows the change in the viscosity of the composition after cooking and sterilization when the amount of the thickener added is changed in a composition containing a certain amount of water-absorbing dietary fiber and an emulsifier.

FIG. 2 shows the change in the viscosity of the composition after cooking and sterilization when the homogenization treatment pressure is changed in the presence of a certain amount of water-absorbing dietary fiber, a thickener and an emulsifier.

FIG. 3 shows the change in the viscosity of the composition before and after retort sterilization when the amount of the water-absorbing food fiber added is changed in the composition containing a certain amount of emulsifier.

Claims (10)

A viscous liquid nutritional composition containing 0.1 to 1.0% by weight of a water-absorbing food fiber relative to the nutritional composition and having a property of increasing viscosity by heat treatment. The combination before heat treatment The viscosity of the material is 5 ~ 300mPa · s. The viscosity of the composition before the heat treatment is the viscosity when the B-type viscometer is used to measure the temperature at 45 ~ 85 ° C and 12 rpm. The viscosity of the composition after being stored at a temperature of 1 to 90 days so that the viscosity of the composition becomes 300 to 6700 mPa · s, and then stored at a temperature below normal temperature for 1 to 90 days is measured using a B-type viscosity meter at 20 Viscosity at the time of measurement at 12 rpm at ° C. The nutritional composition according to claim 1, wherein the water-absorbing food fiber has a property of improving water absorption by heat treatment. The nutritional composition according to claim 1 or 2, wherein the water-absorbing dietary fiber is an insoluble dietary fiber. The nutritional composition according to claim 3, wherein the water-absorbing dietary fiber is insoluble fiber of soybean dietary fiber and / or soybean bran. For example, the nutritional composition of claim 1 or 2 contains one or more of the group consisting of protein, lipid, or saccharide, and the composition has a specific gravity of 1.06 to 1.5. The nutritional composition according to claim 1 or 2, which comprises one or more of the group consisting of a thickener and an emulsifier. The nutritional composition according to claim 1 or 2, wherein the homogenizing treatment pressure is adjusted to 10 to 100 MPa for homogenization. A method for manufacturing a viscous liquid nutritional composition, comprising i) a step of preparing water-absorbing food fiber in an amount of 0.1 to 1.0% by weight relative to the nutritional composition, and ii) a pressure treatment step for homogenization And iii) the heat treatment step, and the viscosity of the composition before the heat treatment is 5 to 300 mPa · s, and the viscosity of the composition before the heat treatment is measured using a B-type viscosity meter at 45 to 85 ° C and 12 rpm The viscosity of the composition after heat treatment and storage at a temperature below normal temperature for 1 to 90 days is 300 to 6700 mPa · s, which should be heat treated and stored at a temperature below normal temperature for the composition after 1 to 90 days. Viscosity is a viscosity when measured using a B-type viscometer at 20 ° C and 12 rpm. A method for manufacturing a viscous liquid nutritional composition, comprising i) a step of preparing water-absorbing food fiber in an amount of 0.1 to 1.0% by weight relative to the nutritional composition, and ii) a pressure treatment step for homogenization And iii) the heat treatment step, and the viscosity of the composition before the heat treatment is 5 to 300 mPa · s, and the viscosity of the composition before the heat treatment is measured using a B-type viscosity meter at 45 to 85 ° C and 12 rpm The viscosity, the homogenization pressure in the pressure treatment step for homogenization is 10 to 100 MPa, and the viscosity (20 ° C) of the composition after heat treatment and storage at a temperature below normal temperature for 1 to 90 days is 300 to 6700 mPa ‧S, which should be heat treated and at a temperature below normal temperature The viscosity of the composition after being stored for 1 to 90 days at a temperature is the viscosity at the time of measurement using a B-type viscometer at 20 ° C and 12 rpm. A viscous liquid nutritional composition, which contains 0.1 to 2.5% by weight of starch without pregelatinization treatment relative to the nutritional composition, and has a heat treatment even if a tackifier is not present. The viscosity-increasing property is that the viscosity of the composition before heat treatment is 5 to 300 mPa · s, and the viscosity of the composition before the heat treatment is determined by using a B-type viscosity meter at 45 to 85 ° C and 12 rpm. Viscosity, the heat treatment and storage at a temperature below normal temperature for 1 to 90 days, so that the viscosity of the composition becomes 300-6700 mPa · s, the heat treatment is performed, and then the storage at a temperature below normal temperature for 1 to 90 days The viscosity of the composition was measured using a B-type viscometer at 20 ° C and 12 rpm.