JP5789981B2 - Liquid nutrition composition - Google Patents
Liquid nutrition composition Download PDFInfo
- Publication number
- JP5789981B2 JP5789981B2 JP2010289848A JP2010289848A JP5789981B2 JP 5789981 B2 JP5789981 B2 JP 5789981B2 JP 2010289848 A JP2010289848 A JP 2010289848A JP 2010289848 A JP2010289848 A JP 2010289848A JP 5789981 B2 JP5789981 B2 JP 5789981B2
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- Prior art keywords
- mass
- emulsifier
- protein
- acid
- fat
- Prior art date
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Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
本発明は、蛋白質、糖質、乳化剤、油脂、及び水を含むpHが3.0〜5.0の液状栄養組成物に関する。 The present invention relates to a liquid nutritional composition having a pH of 3.0 to 5.0 containing protein, sugar, emulsifier, oil and fat, and water.
現代人の生活形態は多様性を増すとともに、その食生活のスタイルも著しく変化している。その特徴として、食事時間に制約があり非常に短時間で食べなければならなかったり、家庭や食堂などの食事をするのに適した場所での食事がとれなかったり、外食が増え摂取する栄養のバランスが著しく乱れたりすることなどが挙げられる。そこで近年、短時間で場所を問わず飲食でき、しかも栄養バランスに優れている飲料タイプやドリンクゼリータイプなどの栄養機能を持つ組成物の需要が増している。 The lifestyles of modern people are becoming more diverse and their dietary styles are changing significantly. Its characteristics are that there are restrictions on meal times and you have to eat in a very short time, you can not eat at a place suitable for eating at home or canteen, etc. For example, the balance is significantly disturbed. Therefore, in recent years, there has been an increasing demand for compositions having a nutritional function such as a beverage type and a drink jelly type that can be eaten and consumed in any place in a short time and have an excellent nutritional balance.
これまでの栄養組成物は、飲料とするための用時調整用粉末か、またはドリンクゼリーがほとんどであった。しかし、用時調整用粉末は飲用する前に水と容器を準備し、溶解作業を行ってから飲むというような手間がかかる欠点がある。一方、ドリンクゼリーは、飲み口付きのパウチに充填されるため、包装費にかかるコストが高く、割高になるデメリットがある。なかには用時調整ではなく製造・販売のときから液状である飲料タイプもあるが、賞味期限内の均一性、例えば乳化安定性を確保することが、ドリンクゼリータイプに比べて困難であった。このような技術的な制約のため飲料タイプは、乳蛋白質などの高い乳化機能をもつ成分を配合し、pHを中性とする必要があった。このため、濃厚感のある風味とならざるをえず、美味しく爽やかに飲みたいというニーズに対して配慮がされていなかった。 Until now, most nutritional compositions were powders for use adjustment to make beverages or drink jelly. However, the powder for adjustment at the time of use has a drawback that it takes time and effort to prepare water and a container before drinking and to drink after dissolving work. On the other hand, since drink jelly is filled in a pouch with a mouthpiece, the packaging cost is high and there is a demerit that is expensive. Some beverage types are liquid from the time of manufacture and sale rather than adjustment at the time of use, but it has been difficult to ensure uniformity within the expiration date, for example, emulsion stability, compared to the drink jelly type. Due to such technical limitations, the beverage type needs to be blended with a component having a high emulsifying function such as milk protein to make the pH neutral. For this reason, it had to be a rich flavor, and no consideration was given to the need for a delicious and refreshing drink.
果汁ジュース等に代表されるような爽やかな飲料とするにはpHを同じように3.0〜5.0とすればよい。また、粘度を低くすることでネバネバした飲用感をなくしたり、乳濁した外観を低減し視覚的な透明感を付与したりすることでさらなる爽やかさを得ることもできる。 In order to make a refreshing beverage typified by fruit juice or the like, the pH may be similarly set to 3.0 to 5.0. Further, by reducing the viscosity, the refreshing feeling can be obtained by eliminating the sticky feeling of drinking or reducing the milky appearance and imparting a visual transparency.
更には、常温保管を可能とするため、熱殺菌に耐えうる耐熱性が必要であり、賞味期限内の均一性を確保するため、高い乳化安定性が必要である。 Furthermore, in order to enable normal temperature storage, heat resistance that can withstand heat sterilization is required, and in order to ensure uniformity within the expiration date, high emulsification stability is required.
よって、蛋白質、糖質、油脂などの栄養成分をバランスよく含みながら、酸味による爽やかさがあり、粘度が低く飲みくちの良い爽やかさがあり、透明感によって見た目にも爽やかな酸性液状栄養組成物が求められていた。更には耐熱性と乳化安定性も併せ持つことが望ましい。 Therefore, it contains acid, nutrients such as protein, carbohydrates, fats and oils in a well-balanced manner, and it has a refreshing taste due to its sourness, a low viscosity and a refreshing feel that is easy to drink, and a refreshing acidic liquid nutrition composition Was demanded. Furthermore, it is desirable to have both heat resistance and emulsion stability.
特許文献1には、液状滅菌栄養剤に関する技術が開示されている。これは、糖質がDE(Dextrose equivalent)値25以上のデキストリン(澱粉分解物)及び脂肪を加水分解レシチンなど親水性のリン脂質で乳化させたものを、投与時に、アミノ酸及び低分子ペプチドからなる蛋白質と混合する、用時調製の液状滅菌栄養剤である。しかし、この発明では、用時調製としなかった場合、つまり、蛋白質、糖質、乳化剤、及び油脂を含む液状栄養組成物とした場合に、乳化安定性が不十分であるという問題がある。また、pH中性領域においてのみ乳化安定性が得られる乳化剤を使用しているため、酸性の液状栄養組成物とした場合の問題は解決していない。 Patent Document 1 discloses a technique related to a liquid sterilized nutrient. This consists of amino acids and low molecular weight peptides at the time of administration of a dextrin (starch decomposed product) with a sugar (DE) of 25 or more and a fat emulsified with a hydrophilic phospholipid such as hydrolyzed lecithin. It is a liquid sterilized nutrient prepared at the time of use, which is mixed with protein. However, this invention has a problem that the emulsification stability is insufficient when it is not prepared at the time of use, that is, when it is a liquid nutritional composition containing protein, sugar, emulsifier, and fat. Moreover, since the emulsifier which can obtain emulsification stability is used only in pH neutral range, the problem at the time of setting it as an acidic liquid nutrition composition is not solved.
特許文献2には、長期間保存しても不溶性の凝集物を全く生じない蛋白質含有酸性飲料に関する技術が開示されている。これは、HLB9以上のポリグリセリン脂肪酸エステルを0.003〜0.5w/w%からなる技術である。また実施例には、蛋白質成分として脱脂粉乳が、蛋白質を均一に分散させるための乳化剤としてデカグリセリンモノステアレートまたはヘキサグリセリンモノステアレートが配合された例が示されている。しかし、脂質とカルシウムやマグネシウムなどのミネラルを含んでいないため栄養機能を有しておらず、また脂質を均一に乳化するためには更なる検討が必要であり、カルシウムやマグネシウムなどのミネラルを含む場合には蛋白質の均一分散が困難である。 Patent Document 2 discloses a technique relating to a protein-containing acidic beverage that does not produce any insoluble aggregates even when stored for a long period of time. This is a technique comprising 0.003-0.5 w / w% of polyglycerol fatty acid ester of HLB9 or higher. In the examples, skim milk powder is blended as a protein component, and decaglycerin monostearate or hexaglycerin monostearate is blended as an emulsifier for uniformly dispersing the protein. However, since it does not contain lipids and minerals such as calcium and magnesium, it does not have a nutritional function, and further studies are necessary to uniformly emulsify lipids, including minerals such as calcium and magnesium. In some cases, uniform protein dispersion is difficult.
特許文献3には、液状高エネルギー食に関する技術が開示されている。これは、高濃度でありながら低い粘度と浸透圧を確保するため、蛋白質が分散性微粒子蛋白からなり、糖質がDE値10〜25のデキストリンからなる技術である。また実施例には乳化剤として、リゾレシチン、デカグリセリン脂肪酸エステル、デカグリセリン酒石酸モノグリセリドを併用した例が示されている。しかし、分散性微粒子蛋白として挙げられているカゼイン粒子(ミルク蛋白濃縮物)は酸性域では等電点沈澱による激しい凝集を引き起こすので、粘度が高くなるばかりか、凝集物がざらざらとした食感となり、もはや均一な液状といえなくなり、そもそもの目的である経口用途として使用に耐えられなくなる。また乳化剤として例示されているデカグリセリン脂肪酸エステルは、3種併用されているものの1つに過ぎず、その構成脂肪酸なども詳細が明記されていないことから、酸性領域では製造直後に乳化が不安定となる。 Patent Document 3 discloses a technique related to a liquid high-energy food. This is a technique in which the protein is made of dispersible fine-particle protein and the sugar is made of dextrin having a DE value of 10 to 25 in order to ensure low viscosity and osmotic pressure even at high concentration. In the examples, lysolecithin, decaglycerin fatty acid ester, and decaglycerin tartaric acid monoglyceride are used in combination as emulsifiers. However, casein particles (milk protein concentrate), which is listed as a dispersible fine particle protein, cause intense aggregation due to isoelectric point precipitation in the acidic region, resulting in not only high viscosity but also a rough texture of the aggregate. It can no longer be said to be a uniform liquid, and cannot be used for oral use, which is the original purpose. In addition, decaglycerin fatty acid ester exemplified as an emulsifier is only one of those used in combination of three, and since the details of the constituent fatty acid etc. are not specified, emulsification is unstable immediately after production in the acidic region It becomes.
特許文献4には、栄養剤を酸性とすることで、味や風味にバリエーションがあり摂取しやすいことを目的として、蛋白質を含有する酸性液状経腸栄養剤に関する技術が開示されている。これは、蛋白質が酸性ホエイ蛋白質分離物及びコラーゲンペプチドからなり、乳化剤が有機酸モノグリセリド及び重合度4〜10のポリグリセリンとオレイン酸とのモノエステルであるポリグリセリン脂肪酸エステルからなっている。しかし、酸性ホエイ蛋白質分離物は、ミネラル含有下熱殺菌を経た場合には溶解度が低下し白濁することが一般的に知られており、視覚的な透明感を得るためには更なる検討が必要である。また糖質や油脂についても通常使用されるものが列挙されているのみであり、蛋白質のみならず脂質及び糖質を含有した場合にも視覚的な透明感を得るための方法は開示されていない。 Patent Document 4 discloses a technique relating to an acidic liquid enteral nutrient containing protein for the purpose of making the nutrients acidic so that the taste and flavor are varied and easy to take. The protein is composed of an acidic whey protein isolate and a collagen peptide, and the emulsifier is composed of an organic acid monoglyceride and a polyglycerin fatty acid ester which is a monoester of polyglycerin and oleic acid having a polymerization degree of 4-10. However, it is generally known that acidic whey protein isolates have decreased solubility and become cloudy when subjected to heat sterilization under minerals, and further studies are necessary to obtain a visual transparency. It is. In addition, only commonly used sugars and fats are listed, and no method for obtaining a visual transparency when not only proteins but also lipids and carbohydrates are disclosed. .
以上より、蛋白質、糖質、油脂などの栄養成分をバランスよく含みながら、酸味による爽やかさがあり、粘度が低く飲みくちの良い爽やかさがあり、透明感によって見た目にも爽やかな、更には耐熱性と乳化安定性も併せ持つ酸性液状栄養組成物はこれまでになかった。 From the above, while containing nutritional components such as proteins, sugars, fats and oils in a well-balanced manner, it has a refreshing taste due to its acidity, a low viscosity and a refreshing feel that is easy to drink, and it is refreshing to the eye due to its translucency, and also heat resistant So far, there has never been an acidic liquid nutritional composition that has both stability and emulsion stability.
本発明の目的は、以上のような背景のもとでなされたもので、蛋白質、糖質、油脂などの栄養成分をバランスよく含みながら、酸味による爽やかさがあり、粘度が低く飲みくちの良い爽やかさがあり、透明感によって見た目にも爽やかな、更には耐熱性と乳化安定性も併せ持つ酸性液状栄養組成物を提供することである。 The object of the present invention has been made under the background as described above. While containing nutritional components such as proteins, carbohydrates, and fats in a well-balanced manner, it has a refreshing taste due to acidity, has a low viscosity and is easy to drink. It is to provide an acidic liquid nutritional composition that is refreshing and refreshing in appearance due to its transparency, and also has both heat resistance and emulsion stability.
本発明者らは、酸性条件下で爽やかな酸性液状栄養組成物とするために鋭意検討したところ、特定のペプチド、糖質、乳化剤、及び油脂を使用すると、爽やかな酸性液状栄養組成物ができることを見出し、本発明を完成させた。
すなわち、本発明の第1の発明は、蛋白質、糖質、乳化剤、油脂、及び水を含むpHが3.0〜5.0の液状栄養組成物であって、
蛋白質(A)が、コラーゲンペプチド及び重量平均分子量が1000〜5000の植物性ペプチド、
糖質(B)が、数平均分子量が300〜900の糖質、
乳化剤(C)が、平均重合度が5以上のポリグリセリンと、オレイン酸またはミリスチン酸のいずれかとのエステルであるポリグリセリン脂肪酸エステル、
油脂(D)が、炭素数8〜12の中鎖脂肪酸とグリセリンのトリエステルであるMCT、
を含有し、
蛋白質(A)の配合量が2〜11質量%、糖質(B)の配合量が1〜35質量%、乳化剤(C)と油脂(D)の配合量の合計が1〜13質量%である経口用液状栄養組成物である。
The present inventors diligently studied to make a refreshing acidic liquid nutritional composition under acidic conditions, and when a specific peptide, saccharide, emulsifier, and oil are used, a refreshing acidic liquid nutritional composition can be formed. The present invention was completed.
That is, the first invention of the present invention is a liquid nutritional composition having a pH of 3.0 to 5.0 containing protein, sugar, emulsifier, oil and water, and water,
Protein (A) is a collagen peptide and a vegetable peptide having a weight average molecular weight of 1000 to 5000,
The saccharide (B) is a saccharide having a number average molecular weight of 300 to 900,
An emulsifier (C) is an ester of polyglycerin having an average degree of polymerization of 5 or more and either oleic acid or myristic acid,
MCT, wherein the fat (D) is a triester of a medium chain fatty acid and glycerin having 8 to 12 carbon atoms ,
Containing
The amount of protein (A) is 2 to 11% by mass, the amount of carbohydrate (B) is 1 to 35% by mass, and the total amount of emulsifier (C) and fat (D) is 1 to 13% by mass. An oral liquid nutritional composition.
本発明の第2の発明は、油脂(D)と乳化剤(C)の質量比率が1:6〜3:1であることを特徴とする第1の発明に記載の液状栄養組成物である。 A second invention of the present invention is the liquid nutritional composition according to the first invention, wherein the mass ratio of the fat (D) and the emulsifier (C) is 1: 6 to 3: 1.
本発明の第3の発明は、さらに食物繊維(E)を含み、
食物繊維(E)が、難消化性デキストリン、イヌリン、及びポリデキストロースからなる群より選ばれる、1種または2種以上の食物繊維、
を0.1〜5質量%含有することを特徴とする第1または2の発明に記載の液状栄養組成物である。
The third invention of the present invention further includes dietary fiber (E),
One or more dietary fibers selected from the group consisting of dietary fiber (E) consisting of indigestible dextrin, inulin, and polydextrose,
Is contained in an amount of 0.1 to 5% by mass, and is a liquid nutritional composition according to the first or second invention.
本発明の第1〜3の発明によれば、蛋白質、糖質、油脂などの栄養成分をバランスよく含みながら、酸味による爽やかさがあり、粘度が低く飲みくちの良い爽やかさがあり、透明感によって見た目にも爽やかな、更には耐熱性と乳化安定性も併せ持つ酸性液状栄養組成物を提供できる。 According to the first to third inventions of the present invention, while containing nutritional components such as proteins, sugars, fats and oils in a well-balanced manner, there is a refreshingness due to acidity, a low viscosity and a refreshing feeling that is good for drinking, and a transparent feeling Can provide an acidic liquid nutritional composition that is refreshing to the eye and that has both heat resistance and emulsion stability.
(pH)
爽やかな飲み口とするためには、果汁ジュースに代表されるようにpH3.0〜5.0である。pHが3.0より小さいと酸味が強すぎて経口として適さなくなり、5.0より大きいと酸味を感じなくなり、本発明の目的を達成することができなくなる。pH4.6以下であると殺菌条件を緩和することが可能であり、栄養組成物による熱変性や殺菌コストなどによる経済上のメリットが得られることから、pH3.0〜4.6がより好ましい。酸味の強さからさらに好ましくはpH3.5〜4.5である。
(PH)
In order to make a refreshing mouth, the pH is 3.0 to 5.0 as represented by fruit juice juice. If the pH is less than 3.0, the acidity is too strong to be suitable for oral use, and if it is more than 5.0, the acidity is not felt and the object of the present invention cannot be achieved. When the pH is 4.6 or less, the sterilization conditions can be relaxed, and economical advantages such as thermal denaturation and sterilization cost due to the nutritional composition can be obtained, so that pH 3.0 to 4.6 is more preferable. More preferably, it is pH 3.5-4.5 from the strength of sourness.
(蛋白質(A)の概要)
本発明の蛋白質(A)は、コラーゲンペプチド及び重量平均分子量が1000〜5000の植物性ペプチドを含有すれば、本発明の目的を逸脱しない範囲で一般に食用として利用されているものを使用できるが、実質的にペプチド及び遊離アミノ酸のみから構成されることが望ましい。ペプチドとしては例えば、コラーゲンペプチド及び植物性ペプチド以外に、乳、鶏卵、鶏肉、魚肉、豚肉、牛肉などの分解物が挙げられる。アミノ酸としては例えば、L−イソロイシン、L−ロイシン、L−リジン、L−メチオニン、L−システイン、L−フェニルアラニン、L−チロシン、L−スレオニン、L−トリプトファン、L−バリン、L−ヒスチジンなどが挙げられる。
(Outline of protein (A))
As long as the protein (A) of the present invention contains a collagen peptide and a plant peptide having a weight average molecular weight of 1000 to 5000, those generally used for food can be used without departing from the object of the present invention. It is desirable that it is composed essentially of peptides and free amino acids. Examples of peptides include degradation products such as milk, chicken egg, chicken, fish, pork, and beef in addition to collagen peptides and plant peptides. Examples of amino acids include L-isoleucine, L-leucine, L-lysine, L-methionine, L-cysteine, L-phenylalanine, L-tyrosine, L-threonine, L-tryptophan, L-valine, L-histidine and the like. Can be mentioned.
(蛋白質(A)のコラーゲンペプチド)
本発明は、コラーゲンペプチドを用いることが必須である。コラーゲンペプチドはゼラチンの酸、アルカリまたは酵素による分解物であり、その重量平均分子量は2000〜50000が好ましく、最も好ましくは4000〜20000である。2000よりも小さいと遊離アミノ酸や低分子のペプチドによる苦味や旨味が強くなり、50000よりも大きいとゲル化性が充分に失われず、ゲル化を生じるか粘度が高くなる。なお、本発明でいう旨味は酸味による爽やかさには合わず、爽やかさが劣る。コラーゲンペプチドは容易に溶解し、酸性領域で熱殺菌を経る場合においても透明に溶解する利点を持つ。コラーゲンペプチドの由来としては、牛や豚や魚や鳥などの骨や皮や鱗や鶏冠などが挙げられる。
(Collagen peptide of protein (A))
In the present invention, it is essential to use a collagen peptide. Collagen peptide is a degradation product of gelatin by acid, alkali or enzyme, and its weight average molecular weight is preferably 2000 to 50000, most preferably 4000 to 20000. If it is less than 2000, the bitterness and umami taste due to free amino acids and low molecular peptides will be strong, and if it is more than 50000, gelation will not be sufficiently lost, resulting in gelation or increased viscosity. In addition, the umami referred to in the present invention does not match the refreshingness due to acidity, and the refreshingness is inferior. Collagen peptides are easily dissolved and have the advantage of being transparently dissolved even when subjected to heat sterilization in an acidic region. Examples of the origin of the collagen peptide include bones, skins, scales and chicken crowns of cows, pigs, fish and birds.
(蛋白質(A)の植物性ペプチド)
本発明は、重量平均分子量が1000〜5000の植物性ペプチドを用いることが必須である。好ましくは植物ペプチドの重量平均分子量が2000〜3000である。重量平均分子量が1000より小さいと臭味や苦味や旨味が強くなる。逆に5000より大きいと、ペプチド自身が不溶化し白濁沈澱し透明性が低下したり、乳化粒子の粗大化を引き起こし乳化安定性が低下したりする。この乳化安定性が低下するメカニズムについては必ずしも明確にはなっていないが以下のようなことが考えられる。本発明は後述する乳化剤が、乳化構造を維持する重要な役割を果たす。しかし、植物性蛋白質は疎水性部位と親水性部位を併せ持ち乳化機能を有するため、分解の程度が少ないと、乳化機能が残存し、乳化剤の乳化機能を阻害してしまうと考えられる。また植物性ペプチドと乳化剤の疎水性部分が相互作用し、乳化剤が乳化機能を発揮できなくする可能性が考えられる。平均分子量が小さい植物性ペプチドは油水界面や乳化剤と相互作用するだけの疎水性部位を持たないために、乳化に影響を与えないものと推測される。植物性ペプチドの種類としては、大豆ペプチド、大麦ペプチド、小麦ペプチド、小麦胚芽ペプチド、エンドウペプチド、コメペプチドが挙げられる。なかでも大豆ペプチドは後述するアミノ酸スコアが高く、非常に望ましい。
(Plant peptide of protein (A))
In the present invention, it is essential to use a vegetable peptide having a weight average molecular weight of 1000 to 5000. Preferably, the weight average molecular weight of the plant peptide is 2000 to 3000. When the weight average molecular weight is less than 1000, the odor, bitterness and umami become strong. On the other hand, when it is larger than 5000, the peptide itself becomes insoluble and becomes cloudy and precipitates, resulting in a decrease in transparency, or emulsification of the emulsified particles and a decrease in emulsion stability. Although the mechanism by which the emulsion stability is lowered is not necessarily clear, the following may be considered. In the present invention, the emulsifier described below plays an important role in maintaining the emulsified structure. However, since vegetable protein has both a hydrophobic part and a hydrophilic part and has an emulsifying function, if the degree of decomposition is small, it is considered that the emulsifying function remains and inhibits the emulsifying function of the emulsifier. In addition, there is a possibility that the vegetable peptide and the hydrophobic part of the emulsifier interact to make the emulsifier unable to exhibit the emulsifying function. A vegetable peptide having a small average molecular weight does not have a hydrophobic site that interacts with an oil / water interface or an emulsifier, and thus is presumed not to affect emulsification. Examples of the plant peptide include soybean peptide, barley peptide, wheat peptide, wheat germ peptide, pea peptide, and rice peptide. Among them, soy peptide has a high amino acid score, which will be described later, and is highly desirable.
(蛋白質(A)のアミノ酸)
前述のようにコラーゲンペプチドなどのアミノ酸スコアの低いペプチドを使用する場合は、最終製品として一定のアミノ酸スコアを保つために遊離のアミノ酸を配合することが好ましい。例えば、大豆ペプチドとコラーゲンペプチドを1:1で混合した場合は、L−トリプトファン、L−ロイシン、L−メチオニンまたはL−システイン、L−ヒスチジン、L−バリン、L−フェニルアラニンまたはL−チロシンの配合が好ましい。アミノ酸スコアを90〜100にするためには、この中でもL−フェニルアラニンまたはL−チロシンを多量に配合しなければならないが、酸性領域ではL−フェニルアラニンのほうが溶解性や保存安定性から好ましい。
(Amino acid of protein (A))
As described above, when a peptide having a low amino acid score such as a collagen peptide is used, it is preferable to mix a free amino acid in order to maintain a certain amino acid score as a final product. For example, when soybean peptide and collagen peptide are mixed at a ratio of 1: 1, L-tryptophan, L-leucine, L-methionine or L-cysteine, L-histidine, L-valine, L-phenylalanine or L-tyrosine Is preferred. Among them, L-phenylalanine or L-tyrosine must be added in a large amount in order to obtain an amino acid score of 90 to 100, but L-phenylalanine is preferable from the viewpoint of solubility and storage stability in the acidic region.
(蛋白質(A)の栄養バランス)
本発明の蛋白質(A)は、エネルギー比率で3〜77%が好ましく、より好ましくは10〜50%、最も好ましくは10〜30%である。蛋白質は生命の維持に不可欠な物質であり、組織を構築するとともに、さまざまな機能を果たしている。すなわち、細胞膜をつくり、細胞骨格を形成し、体の骨格、筋肉、皮膚を構成している。蛋白質を構成しているアミノ酸は、神経伝達物質やビタミン、その他の重要な生理活性物質の前駆体ともなっている。蛋白質濃度が少ない場合には蛋白質の摂取不足となり、これにより筋肉量が減少することが知られている。よって基礎代謝量が少なくなり太りやすく痩せにくい体質となりやすく、現代人には大きな問題となる。逆に、蛋白質濃度が高いと、蛋白質自体の風味が顕著に目立つようになったり、粘度が上昇したりする。
(Nutrition balance of protein (A))
The protein (A) of the present invention preferably has an energy ratio of 3 to 77%, more preferably 10 to 50%, and most preferably 10 to 30%. Protein is an indispensable substance for the maintenance of life, and it performs various functions while building tissues. That is, it forms a cell membrane, forms a cytoskeleton, and constitutes a body skeleton, muscle, and skin. The amino acids that make up proteins are also precursors of neurotransmitters, vitamins, and other important physiologically active substances. It is known that when the protein concentration is low, the intake of the protein becomes insufficient, which leads to a decrease in muscle mass. Therefore, the amount of basal metabolism is reduced, the body tends to become fat and difficult to lose weight, which is a big problem for modern people. Conversely, when the protein concentration is high, the flavor of the protein itself becomes noticeable and the viscosity increases.
(蛋白質(A)の分析法とアミノ酸スコア)
本発明の蛋白質(A)の含有量は、ケルダール法などによって窒素含量を測定することによって算出される。よって、蛋白質の消化態である遊離アミノ酸であっても、蛋白質分解物(ペプチド)であっても、栄養学的には蛋白質に含まれる。栄養補給を目的とするために、栄養学的に良質であることが望ましい。例えば、アミノ酸スコアという指標がある。本発明の栄養組成物は、使用する蛋白質のアミノ酸スコアは限定しないが、栄養組成物としては、少なくとも70以上、好ましくは80以上、最も好ましくは100である。
(Protein (A) analysis method and amino acid score)
The content of the protein (A) of the present invention is calculated by measuring the nitrogen content by the Kjeldahl method or the like. Therefore, no matter whether it is a free amino acid that is a digestion state of a protein or a protein degradation product (peptide), it is nutritionally included in the protein. For nutritional purposes, it is desirable to have a nutritionally good quality. For example, there is an index called an amino acid score. In the nutritional composition of the present invention, the amino acid score of the protein used is not limited, but the nutritional composition is at least 70 or more, preferably 80 or more, and most preferably 100.
(糖質(B)の概要)
本発明の糖質(B)は、数平均分子量が300〜900の糖質を含有すれば、本発明の目的を逸脱しない範囲で一般に食用として利用されているものを使用できる。糖質としては例えば、ブドウ糖、果糖などの単糖類、蔗糖、乳糖、トレハロースなどの二糖類、オリゴ糖、澱粉、澱粉分解物(デキストリン)、異性化糖、還元水飴、還元デキストリンなどが挙げられる。
(Outline of carbohydrate (B))
As the saccharide (B) of the present invention, as long as it contains a saccharide having a number average molecular weight of 300 to 900, one that is generally used for food can be used without departing from the object of the present invention. Examples of the saccharide include monosaccharides such as glucose and fructose, disaccharides such as sucrose, lactose and trehalose, oligosaccharides, starch, starch degradation product (dextrin), isomerized sugar, reduced starch syrup, and reduced dextrin.
(糖質(B))
本発明は、数平均分子量が300〜900の糖質を用いることが必須である。好ましくは数平均分子量が500〜900である。また甘味が強すぎず、平均分子量の調整が容易な澱粉分解物が好ましい。300より小さいと浸透圧が上昇し、浸透圧性の下痢が発生しやすくなる。逆に900より大きいと、乳化粒径の粗大化を引き起こし、透明性を下げ、乳化安定性に悪影響を及ぼす。このメカニズムについては必ずしも明確にはなっていないが以下のようなことが考えられる。分子量が大きい代表的な糖質である澱粉はその分子が螺旋構造をとり、その螺旋の内部は疎水性であることが知られている。また代表的な食品用乳化剤であるモノアシルグリセロールが澱粉と共存すると、その中空に脂肪酸部分が入り込むことも知られている。このことから、平均分子量が大きい澱粉分解物は同様に乳化剤の脂肪酸部分を螺旋構造の中空に取り込み、乳化剤として機能できなくする可能性が考えられる。平均分子量が小さい澱粉分解物は、乳化剤が取り込まれるほどの螺旋構造ができないために、乳化に影響を与えないものと推測される。澱粉分解物とは分子量によってデキストリン、マルトデキストリン、水飴などと呼ばれるものであり、馬鈴薯、コーン、タピオカ、小麦などから得られる澱粉を、酸や酵素などで分解したものである。
(Sugar (B))
In the present invention, it is essential to use a carbohydrate having a number average molecular weight of 300 to 900. The number average molecular weight is preferably 500 to 900. Also preferred is a starch degradation product that is not too sweet and that allows easy adjustment of the average molecular weight. If it is less than 300, the osmotic pressure rises and osmotic diarrhea tends to occur. On the other hand, if it is larger than 900, it causes coarsening of the emulsified particle diameter, lowers transparency, and adversely affects the emulsion stability. Although this mechanism is not necessarily clear, the following can be considered. It is known that starch, which is a typical carbohydrate having a large molecular weight, has a helical structure in its molecule, and the inside of the helix is hydrophobic. It is also known that when monoacylglycerol, which is a typical food emulsifier, coexists with starch, a fatty acid portion enters the hollow space. From this, it is conceivable that the starch degradation product having a large average molecular weight may incorporate the fatty acid portion of the emulsifier into the hollow space of the spiral structure, making it impossible to function as an emulsifier. The starch degradation product having a small average molecular weight is presumed to have no influence on emulsification because it cannot have a spiral structure enough to incorporate the emulsifier. The starch degradation product is called dextrin, maltodextrin, starch syrup or the like depending on the molecular weight, and is obtained by decomposing starch obtained from potato, corn, tapioca, wheat, etc. with acid or enzyme.
(糖質(B)の栄養バランス)
本発明の糖質(B)は、エネルギー比率で3〜90%が好ましく、より好ましくは10〜76%、最も好ましくは40〜76%である。臨床栄養的には、糖質は比較的速やかにエネルギーに変換される源であるので好ましいが、多量に配合すると食後血糖値の上昇を誘発し、糖尿病などの疾病に悪い影響を与える。また糖質濃度が高いと、粘度や浸透圧が高くなるばかりか、澱粉分解物の濃度が高い場合は後述する乳化剤の取り込みにより乳化安定性に与える悪い影響が大きくなる。
(Nutritional balance of carbohydrate (B))
The sugar (B) of the present invention has an energy ratio of preferably 3 to 90%, more preferably 10 to 76%, and most preferably 40 to 76%. In terms of clinical nutrition, carbohydrates are preferable because they are a source that can be converted to energy relatively quickly, but if incorporated in a large amount, they increase postprandial blood glucose levels and adversely affect diseases such as diabetes. Further, when the sugar concentration is high, not only the viscosity and osmotic pressure are increased, but also when the starch decomposition product concentration is high, the adverse effect on the emulsification stability is increased by incorporating the emulsifier described later.
(乳化剤(C)の概要)
本発明の乳化剤(C)は、平均重合度が5以上のポリグリセリンと、オレイン酸またはミリスチン酸のいずれかとのエステルであるポリグリセリン脂肪酸エステルを含有すれば、本発明の目的を逸脱しない範囲で一般に食用として利用されているものを使用できる。乳化剤としては例えば、ポリグリセリン脂肪酸エステル以外に、モノグリセリド、有機酸モノグリセリド、ショ糖エステル、ソルビタンエステル、プロピレングリコールエステル、レシチンなどが挙げられる。
(Outline of emulsifier (C))
If the emulsifier (C) of the present invention contains a polyglycerin fatty acid ester which is an ester of polyglycerin having an average degree of polymerization of 5 or more and either oleic acid or myristic acid, it does not depart from the object of the present invention. What is generally utilized as edible can be used. Examples of the emulsifier include monoglyceride, organic acid monoglyceride, sucrose ester, sorbitan ester, propylene glycol ester, lecithin and the like in addition to polyglycerin fatty acid ester.
(乳化剤(C)のポリグリセリン脂肪酸エステル)
本発明は、平均重合度が5以上のポリグリセリンと、オレイン酸またはミリスチン酸のいずれかとのエステルであるポリグリセリン脂肪酸エステルを用いることが必須である。ポリグリセリンの平均重合度は好ましくは10以上である。ポリグリセリンの平均重合度が5より小さいと微細な乳化粒子と乳化安定性が得られない。またエステルの原料とする脂肪酸は、パルミチン酸やステアリン酸などの長鎖飽和脂肪酸では微細な乳化粒子と乳化安定性が得られず、ラウリン酸などの中鎖脂肪酸では乳化剤特有のえぐ味が強くなるため経口用途として不適であるため、ミリスチン酸またはオレイン酸が必須である。また乳化剤特有のえぐ味についてはミリスチン酸よりもオレイン酸のほうが良好である。乳化剤全体における脂肪酸の割合では、オレイン酸またはミリスチン酸が50質量%以上、より好ましくは70%重量以上、最も好ましくは80質量%以上である。
(Emulsifier (C) polyglycerol fatty acid ester)
In the present invention, it is essential to use a polyglycerin fatty acid ester which is an ester of polyglycerin having an average degree of polymerization of 5 or more and either oleic acid or myristic acid. The average degree of polymerization of polyglycerol is preferably 10 or more. If the average degree of polymerization of polyglycerol is less than 5, fine emulsified particles and emulsion stability cannot be obtained. In addition, fatty acids used as ester raw materials cannot obtain fine emulsified particles and emulsion stability with long-chain saturated fatty acids such as palmitic acid and stearic acid, while emulsifier-specific taste is enhanced with medium-chain fatty acids such as lauric acid. Therefore, myristic acid or oleic acid is essential because it is not suitable for oral use. In addition, oleic acid is better than myristic acid for the peculiar taste of emulsifiers. In the ratio of fatty acids in the total emulsifier, oleic acid or myristic acid is 50% by mass or more, more preferably 70% by weight or more, and most preferably 80% by mass or more.
(油脂(D)の概要)
本発明の油脂(D)は、MCTを含有すれば、本発明の目的を逸脱しない範囲で一般に食用として利用されているものを使用できる。油脂としては例えば、MCT以外に、ナタネ油、大豆油、コーン油、ヤシ油、パーム油、パーム核油、ヒマワリ油、オリーブ油、米油、シソ油等の植物性油脂、牛脂、豚脂、乳脂、魚油などが挙げられる。本発明は、栄養の目的であるため、n−6系脂肪酸やn−3系脂肪酸などの必須脂肪酸を含む油脂を含むことが望ましい。
(Outline of oil and fat (D))
If the fats and oils (D) of this invention contain MCT, what is generally utilized as edible can be used in the range which does not deviate from the objective of this invention. As fats and oils, for example, in addition to MCT, vegetable oils such as rapeseed oil, soybean oil, corn oil, palm oil, palm oil, palm kernel oil, sunflower oil, olive oil, rice oil, perilla oil, beef fat, pork fat, milk fat And fish oil. Since this invention is the objective of nutrition, it is desirable to include the fats and oils containing essential fatty acids, such as n-6 type fatty acid and n-3 type fatty acid.
(油脂(D)のMCT)
本発明は、油脂(D)が、炭素数8〜12の中鎖脂肪酸とグリセリンのトリエステルであるMCTを用いることが必須である。油脂中のMCTの割合は、70質量%以上が好ましく、より好ましくは80質量%以上、最も好ましくは90質量%以上である。油脂中のMCTの割合が70質量%より少ないと、微細な乳化粒子が得られず、透明感も得られなくなる。MCTを用いると微細な乳化粒子が得られることについては必ずしも明確にはなっていないが以下のようなことが考えられる。乳化構造において、油脂と乳化剤の性質が似ていると良好な乳化構造が得られるといわれている。MCTはLCT(長鎖脂肪酸トリグリセリド)と比べて水への溶解度が高く、比較的親水性の油脂であり、またその融点(凝固点)が低い。一方、前述のポリグリセリン脂肪酸エステルはグリセリンの重合度が大きいためHLB(乳化剤の親疎水性を表す指標)が高く親水性の乳化剤であり、構成脂肪酸がミリスチン酸やオレイン酸であるため融点(凝固点)が低い。よってMCTと前述のポリグリセリン脂肪酸エステルの性質は似ており良好な乳化構造が得られると考えられる。またMCTは、栄養学的にみても消化機能が衰えた患者や高齢者においても効率よく吸収され、またエネルギーに速やかに変換される特徴があり望ましい。
(MCT of oil (D))
In the present invention, it is essential that the fat (D) uses MCT, which is a triester of a medium chain fatty acid having 8 to 12 carbon atoms and glycerin. The proportion of MCT in the fat is preferably 70% by mass or more, more preferably 80% by mass or more, and most preferably 90% by mass or more. If the proportion of MCT in the fat is less than 70% by mass, fine emulsified particles cannot be obtained, and transparency cannot be obtained. Although it is not always clear that fine emulsified particles can be obtained by using MCT, the following may be considered. In the emulsified structure, it is said that a good emulsified structure can be obtained if the properties of the oil and fat and the emulsifier are similar. MCT has a higher solubility in water than LCT (long-chain fatty acid triglycerides), is a relatively hydrophilic oil and fat, and has a low melting point (freezing point). On the other hand, the above-mentioned polyglycerin fatty acid ester is a hydrophilic emulsifier with a high HLB (index indicating hydrophilicity / hydrophobicity of an emulsifier) due to the high degree of polymerization of glycerin, and the melting point (freezing point) because the constituent fatty acid is myristic acid or oleic acid. Is low. Therefore, it is considered that the properties of MCT and the above-mentioned polyglycerin fatty acid ester are similar and a good emulsified structure can be obtained. In addition, MCT is desirable because it is efficiently absorbed even in patients and elderly people whose digestive functions have declined from a nutritional viewpoint and can be quickly converted into energy.
(油脂(D)の栄養バランス)
本発明の油脂(D)は、エネルギー比率で3〜83%が好ましく、より好ましくは5〜30%、最も好ましくは10〜30%である。臨床栄養的には、油脂は重量あたりに含まれる熱量(9kcal/g)が蛋白質や糖質(4kcal/g)と比べ高い方が好ましいが、多量に配合すると血清脂質濃度の上昇を誘発し、動脈硬化症などの疾病に悪い影響を与える。また油脂濃度が高いと、乳化粒子による白濁の影響が大きくなり透明性の確保が困難になる。
(Nutrition balance of fat (D))
The oil / fat (D) of the present invention preferably has an energy ratio of 3 to 83%, more preferably 5 to 30%, and most preferably 10 to 30%. In clinical nutrition, oils and fats preferably have a higher calorie content per weight (9 kcal / g) than protein and carbohydrates (4 kcal / g). It adversely affects diseases such as arteriosclerosis. On the other hand, when the oil and fat concentration is high, the influence of white turbidity due to the emulsified particles becomes large, and it becomes difficult to ensure transparency.
(油脂(D)の分析法)
本発明の油脂(D)の含有量は、エーテル抽出法、クロロホルム・メタノール混液法、酸分解法、レーゼゴットリーブ法、ゲルベル法などによって測定されるが、極性の高い脂質も充分に回収するため、クロロホルム・メタノール混液法またはレーゼゴットリーブ法が好ましい。
(Analytical method of fats and oils (D))
The content of the fat (D) of the present invention is measured by an ether extraction method, a chloroform / methanol mixed solution method, an acid decomposition method, a Rosette Gottlieb method, a gel bell method, etc. A chloroform / methanol mixed solution method or a rosetgot leave method is preferred.
(食物繊維(E))
本発明の食物繊維(E)は、栄養組成物の生理効果を高めるため、本発明の目的を逸脱しない範囲で一般に食用として利用されているものを使用してもよい。食物繊維としては例えば、タマリンドシードガム、グァーガム、グァーガム酵素分解物、小麦胚芽、難消化性デキストリン、大豆食物繊維、プルラン、アラビアガム、ビートファイバー、低分子化アルギン酸ナトリウム、寒天、キサンタンガム、ジェランガム、サイリウム種皮、セルロース、ポリデキストロース、コーンファイバー、小麦ふすまなどが挙げられる。ただし、本発明の目的である乳化安定性を確保するために水溶性食物繊維が望ましく、その中でも難消化性デキストリン、イヌリン、ポリデキストロースにおいて高い乳化安定性が得られやすい。
(Dietary fiber (E))
The dietary fiber (E) of the present invention may be one that is generally used as an edible food within the range not departing from the object of the present invention in order to enhance the physiological effect of the nutritional composition. Examples of dietary fiber include tamarind seed gum, guar gum, guar gum enzyme degradation product, wheat germ, indigestible dextrin, soy dietary fiber, pullulan, gum arabic, beet fiber, low molecular weight sodium alginate, agar, xanthan gum, gellan gum, psyllium Examples include seed coat, cellulose, polydextrose, corn fiber, and wheat bran. However, water-soluble dietary fiber is desirable in order to ensure the emulsion stability, which is the object of the present invention, and among them, high emulsification stability is easily obtained with indigestible dextrin, inulin, and polydextrose.
(ペプチドの配合量と比率)
本発明の蛋白質(A)は、実質的にペプチド及びアミノ酸のみからなることが望ましい。また、アミノ酸はアミノ酸スコアを高くするための補助的に添加されるものであるため、その大部分はペプチドとして配合されることになる。ペプチドの配合量は2〜11質量%であり、2質量%より少ないと栄養学的な価値が低くなり、11質量%より多いとペプチド特有の味が強くなる。好ましくは3〜8質量%、より好ましくは3〜7質量%である。前述のように、コラーゲンペプチドは容易に溶解し、酸性領域でミネラルを含み、熱殺菌を経る場合においても透明に溶解する有用性がある一方で、栄養学的には良質でなくアミノ酸スコアが0であることから、コラーゲンペプチドの比率を大きくすることは好ましくない。よって栄養組成物として一定のアミノ酸スコアを保つためには、大豆ペプチドなどのアミノ酸スコアが良好なペプチドや遊離のアミノ酸と併用することが必要である。コラーゲンペプチドとアミノ酸スコアが良好なペプチドの比率は、5:1〜1:5が好ましい。より好ましくは3:1〜1:3であり、最も好ましくは2:1〜1:2である。コラーゲンペプチドの割合が多いと、アミノ酸スコアを補うための遊離アミノ酸により苦味などが強くなり、アミノ酸スコアが良好なペプチドの割合が多いと、それ自身の臭味や苦味や旨味が強くなったり、高価なものが多いのでコスト的にも不利になったりする。なお、ここでのアミノ酸スコアが良好なペプチドとは、50以上が望ましい。より好ましくは80以上であり、最も好ましくは100以上である。
(Peptide content and ratio)
It is desirable that the protein (A) of the present invention consists essentially of peptides and amino acids. In addition, since amino acids are supplementarily added to increase the amino acid score, most of them are blended as peptides. The blending amount of the peptide is 2 to 11% by mass, and if it is less than 2% by mass, the nutritional value is lowered, and if it is more than 11% by mass, the peptide-specific taste becomes strong. Preferably it is 3-8 mass%, More preferably, it is 3-7 mass%. As described above, the collagen peptide dissolves easily, contains minerals in the acidic region, and has the usefulness of being transparently dissolved even when subjected to heat sterilization, but it is not nutritionally good and has an amino acid score of 0. Therefore, it is not preferable to increase the ratio of the collagen peptide. Therefore, in order to maintain a certain amino acid score as a nutritional composition, it is necessary to use a peptide having a good amino acid score, such as soybean peptide, or a free amino acid. The ratio of the collagen peptide to the peptide having a good amino acid score is preferably 5: 1 to 1: 5. More preferably, it is 3: 1 to 1: 3, and most preferably 2: 1 to 1: 2. When the proportion of collagen peptide is large, the bitterness becomes stronger due to the free amino acid to supplement the amino acid score, and when the proportion of peptide with good amino acid score is large, its own odor, bitterness and umami become stronger and expensive. There are many things that are disadvantageous in terms of cost. The peptide having a good amino acid score here is preferably 50 or more. More preferably, it is 80 or more, Most preferably, it is 100 or more.
(糖質の配合量)
本発明の糖質(B)の配合量は1〜35質量%であり、1質量%より少ないと栄養学的な価値が低くなり、35質量%より多いと浸透圧や粘度が高くなりすぎる。好ましくは10〜30質量%、より好ましくは20〜30質量%である。また糖質のうちの数平均分子量が300〜900の糖質の割合は、70質量%以上が好ましく、より好ましくは80質量%以上、最も好ましくは90質量%以上である。糖質中の数平均分子量が300〜900の糖質の割合が少ない場合は、本発明の効果が充分得られない。
(Sugar content)
The blending amount of the saccharide (B) of the present invention is 1 to 35% by mass, and if it is less than 1% by mass, the nutritional value is low, and if it is more than 35% by mass, the osmotic pressure and viscosity are too high. Preferably it is 10-30 mass%, More preferably, it is 20-30 mass%. Moreover, 70 mass% or more is preferable, as for the ratio of the carbohydrate whose number average molecular weight is 300-900 among carbohydrates, More preferably, it is 80 mass% or more, Most preferably, it is 90 mass% or more. When the ratio of the saccharide having a number average molecular weight of 300 to 900 in the saccharide is small, the effect of the present invention cannot be obtained sufficiently.
(油脂と乳化剤の総量)
本発明における油脂(D)と乳化剤(C)の総量は1〜13質量%であり、油脂と乳化剤の総量が1質量%より少ないと栄養学的な価値が低くなり、13質量%よりも多いと透明感が得られない。好ましくは2〜10質量%、より好ましくは3〜7質量%である。
(Total amount of fat and emulsifier)
The total amount of the fats and oils (D) and the emulsifier (C) in the present invention is 1 to 13% by mass. If the total amount of the fats and oils and the emulsifier is less than 1% by mass, the nutritional value is lowered, and the total amount is more than 13% by mass. The transparency cannot be obtained. Preferably it is 2-10 mass%, More preferably, it is 3-7 mass%.
(油脂と乳化剤の比率)
本発明において小さい乳化粒径を得るためには、油脂(D)と乳化剤(C)の重量比率が重要であり、1:6〜3:1が好ましく、より好ましくは1:4〜1.7:1、最も好ましくは1:3〜1.2:1である。油脂が多い場合は乳化剤特有のえぐ味が抑えられ、乳化剤が多い場合は微細な乳化粒子を得ることができる。
(Ratio of oil and fat to emulsifier)
In order to obtain a small emulsified particle size in the present invention, the weight ratio of the fat (D) and the emulsifier (C) is important, and is preferably 1: 6 to 3: 1, more preferably 1: 4 to 1.7. : 1, most preferably 1: 3 to 1.2: 1. When there are many fats and oils, the peculiar taste peculiar to an emulsifier is suppressed, and when there are many emulsifiers, fine emulsified particles can be obtained.
(水に対する糖質の割合)
乳化による白濁は、水相部と油相部の屈折率の差異のために起こるとされている。油相部の屈折率はおおよそ1.6前後と一定であるが、水相部の屈折率は溶質の種類及び濃度に依存する。つまり、水に溶解する糖質濃度などが高ければ屈折率が高くなり、結果として水相部と油相部の屈折率の差異が小さくなり、透明性が確保されやすくなる。水の配合量を100%とした場合の糖質の配合量は、20質量%以上が好ましく、より好ましくは30質量%以上である。
(Ratio of sugar to water)
It is said that white turbidity due to emulsification occurs due to a difference in refractive index between the water phase part and the oil phase part. The refractive index of the oil phase portion is constant at approximately 1.6, but the refractive index of the water phase portion depends on the type and concentration of the solute. In other words, the higher the concentration of carbohydrates dissolved in water, the higher the refractive index. As a result, the difference in refractive index between the water phase portion and the oil phase portion becomes small, and transparency is easily secured. When the water content is 100%, the sugar content is preferably 20% by mass or more, and more preferably 30% by mass or more.
食物繊維(E)の配合量としては0.1質量%〜5質量%が好ましく、より好ましくは0.5質量%〜3質量%であり、最も好ましくは0.5質量%〜2質量%である。0.1質量%より少ないと食物繊維のもつ生理効果が得られず、5質量%より多いと臨床学的には食物繊維のもつ生理副作用が発現しやすくなる。 The amount of dietary fiber (E) is preferably 0.1% by mass to 5% by mass, more preferably 0.5% by mass to 3% by mass, and most preferably 0.5% by mass to 2% by mass. is there. If the amount is less than 0.1% by mass, the physiological effect of dietary fiber cannot be obtained. If the amount is more than 5% by mass, physiological side effects of dietary fiber are likely to occur clinically.
本発明の栄養組成物は蛋白質、糖質、乳化剤、油脂、及び水を含むものであり、その配合組成は、蛋白質(A)の配合量が2〜11質量%、糖質(B)の配合量が1〜35質量%、乳化剤(C)と油脂(D)の配合量の合計が1〜13質量%含有するものである。
さらに食物繊維(E)を含む場合は、蛋白質(A)の配合量が2〜11質量%、糖質(B)の配合量が1〜35質量%、乳化剤(C)と油脂(D)の配合量の合計が1〜13質量%、食物繊維(E)0.1〜5質量%を含有するものである。
本発明の栄養組成物が、蛋白質、糖質、乳化剤、油脂、及び水からなる場合は、(A)成分と(B)成分と(C)成分と(D)成分と水の合計が100質量%以下になるように配合する。さらに食物繊維(E)を含む場合は、(A)成分と(B)成分と(C)成分と(D)成分と(E)成分と水の合計が100質量%以下になるように配合する。
The nutritional composition of the present invention contains protein, sugar, emulsifier, oil and water, and water, and the blending composition comprises 2-11 mass% of protein (A) and sugar (B). The amount is 1 to 35% by mass, and the total amount of emulsifier (C) and fat (D) is 1 to 13% by mass.
When dietary fiber (E) is further included, the amount of protein (A) is 2 to 11% by mass, the amount of carbohydrate (B) is 1 to 35% by mass, emulsifier (C) and fat (D). The total amount is 1 to 13% by mass and dietary fiber (E) 0.1 to 5% by mass.
When the nutritional composition of the present invention consists of protein, sugar, emulsifier, oil and fat, and water, the total of (A) component, (B) component, (C) component, (D) component and water is 100 mass. It mixes so that it may become less than%. Furthermore, when dietary fiber (E) is included, it mix | blends so that the sum total of (A) component, (B) component, (C) component, (D) component, (E) component, and water may be 100 mass% or less. .
(その他の原材料)
本発明の栄養組成物は、上記の必須成分以外に、ミネラル、ビタミン、酸味料、高甘味度甘味料、果汁、香料、色素を使用してもよい。
(Other raw materials)
In addition to the above essential components, the nutritional composition of the present invention may use minerals, vitamins, acidulants, high-intensity sweeteners, fruit juices, flavors, and pigments.
(ミネラル)
本発明の栄養組成物は、ナトリウム、カリウム、カルシウム、マグネシウム、鉄、亜鉛、銅、セレン、クロム、モリブデン、マンガン、ヨウ素などのミネラルを含むことができる。ナトリウム、カリウム、カルシウム、マグネシウムの提供源は、塩化物、水酸化物、リン酸塩、縮合リン酸塩、硫酸塩、炭酸塩、有機酸塩などが挙げられるが、本発明のpH範囲において水溶性であることが望ましい。難溶性もしくは不溶性の場合はミネラルの沈降物を発生するか、分散剤などで液中に分散させた場合でも透明性の低下が起こり好ましくない。鉄はクエン酸第一鉄Naやピロリン酸第二鉄、亜鉛や銅はグルコン酸塩、鉄、亜鉛、銅、セレン、クロム、モリブデン、マンガン、ヨウ素は酵母由来のものが用いられる。本発明は爽やかな風味を目的としているために、これにあわない塩味を呈するミネラルは過剰に配合しない方が望ましい。例えばナトリウム、カリウム、カルシウム、マグネシウムの場合はそれぞれ200mg/100ml以下が望ましい。
(mineral)
The nutritional composition of the present invention can contain minerals such as sodium, potassium, calcium, magnesium, iron, zinc, copper, selenium, chromium, molybdenum, manganese, iodine and the like. Sources of sodium, potassium, calcium and magnesium include chlorides, hydroxides, phosphates, condensed phosphates, sulfates, carbonates, organic acid salts, etc., but they are water-soluble in the pH range of the present invention. Is desirable. When it is hardly soluble or insoluble, a precipitate of mineral is generated, or even when dispersed in a liquid with a dispersant or the like, the transparency is lowered, which is not preferable. Iron is ferrous citrate Na or ferric pyrophosphate, zinc or copper is gluconate, iron, zinc, copper, selenium, chromium, molybdenum, manganese, or iodine is derived from yeast. Since the present invention aims at a refreshing flavor, it is desirable not to add an excessive amount of a mineral having a salty taste that does not match this. For example, in the case of sodium, potassium, calcium and magnesium, 200 mg / 100 ml or less is desirable.
(ビタミン)
本発明の栄養組成物は、ビタミンA、ビタミンD、ビタミンE、ビタミンK、ビタミンB1、ビタミンB2、ビタミンB6、ナイアシン、パントテン酸Ca、葉酸、ビタミンB12、ビタミンC、ビオチンなどのビタミンを含むことができる。
(vitamin)
The nutritional composition of the present invention contains vitamins such as vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, niacin, pantothenic acid Ca, folic acid, vitamin B12, vitamin C, and biotin. Can do.
(酸味料)
本発明において所望のpHとするために酸味料を用いることができる。食品で用いられる種々の酸味料として、リン酸、塩酸、硫酸、クエン酸、リンゴ酸、酒石酸、コハク酸、フマル酸、乳酸などがある。所望のpHとした場合の浸透圧や、酸味の味質、製造上の取扱いの安全性を加味すると、クエン酸、酒石酸、フマル酸が好ましい。
(Acidulant)
In the present invention, an acidulant can be used to obtain a desired pH. Examples of various acidulants used in food include phosphoric acid, hydrochloric acid, sulfuric acid, citric acid, malic acid, tartaric acid, succinic acid, fumaric acid, and lactic acid. Citric acid, tartaric acid, and fumaric acid are preferable in consideration of the osmotic pressure at the desired pH, the sour taste, and the safety of handling in production.
(高甘味度甘味料)
本発明の栄養組成物は、糖質として甘味度が15〜30程度の澱粉分解物が好ましいことから、全体の甘味が少なくなりやすい。甘味を補う高甘味度甘味料として、ネオテーム、アスパルテーム、スクラロース、アセスルファムカリウム、ステビア、ソーマチンが挙げられるが、熱や酸に弱いアスパルテームを除き、さらに本発明に特有のペプチドやアミノ酸やビタミンやミネラルからくる総合的な不快な味のマスキングを目的とすると、ネオテーム、スクラロース、ステビア、ソーマチンが好ましく、ネオテーム、スクラロースが最も好ましい。
(High intensity sweetener)
The nutritional composition of the present invention is preferably a starch degradation product having a sweetness level of about 15 to 30 as a saccharide, and therefore the overall sweetness tends to be reduced. Examples of high-intensity sweeteners that supplement sweetness include neotame, aspartame, sucralose, acesulfame potassium, stevia, and thaumatin. For the purpose of masking an unpleasant taste, neotame, sucralose, stevia and thaumatin are preferred, and neotame and sucralose are most preferred.
(果汁)
本発明は、美味しさを訴求するため果汁などの呈味成分を添加することが好ましい。例えば、リンゴ果汁、オレンジ果汁、ブドウ果汁、パイナップル果汁、イチゴ果汁、バナナ果汁、キウイ果汁、ブルーベリー果汁などが挙げられ、これらを酸味料のかわりにpH調整に用いても良い。添加量としては還元時に0.1質量%〜30質量%が好ましく、より好ましくは0.5質量%〜10質量%であり、最も好ましくは1質量%〜5質量%である。0.1質量%より少ないと美味しさへの効果が充分でなく、30質量%より多いと果汁に含まれる糖類により浸透圧が上昇してしまう。
(Fruit juice)
In the present invention, it is preferable to add a taste component such as fruit juice in order to appeal the taste. For example, apple juice, orange juice, grape juice, pineapple juice, strawberry juice, banana juice, kiwi juice, blueberry juice and the like may be used, and these may be used for pH adjustment instead of acidulant. The amount added is preferably 0.1% by mass to 30% by mass during reduction, more preferably 0.5% by mass to 10% by mass, and most preferably 1% by mass to 5% by mass. When the amount is less than 0.1% by mass, the effect on the taste is not sufficient, and when it is more than 30% by mass, the osmotic pressure increases due to the saccharide contained in the fruit juice.
(熱量)
本発明の液状栄養組成物の熱量は1mlあたり1.0kcal以上が好ましく、より好ましくは1.2kcal以上、最も好ましくは1.5kcal以上である。単位体積あたりの熱量を多くすることは、1食あたりに摂取すべき量を少なくすることができ、短時間での摂取が可能となり望ましい。
(Calorie)
The amount of heat of the liquid nutritional composition of the present invention is preferably 1.0 kcal or more per ml, more preferably 1.2 kcal or more, and most preferably 1.5 kcal or more. Increasing the amount of heat per unit volume is desirable because the amount to be consumed per meal can be reduced and intake in a short time is possible.
(製造方法の概要)
本発明の栄養組成物は、調合工程、均質化工程、充填工程を行うことにより製造することができる。必要に応じて殺菌工程も行っても良い。
(Outline of manufacturing method)
The nutritional composition of the present invention can be produced by performing a preparation process, a homogenization process, and a filling process. If necessary, a sterilization process may be performed.
(製造方法・調合工程)
調合工程は水にそれぞれの原材料を溶解する工程であり、タンクの上部から原材料を投入しプロペラ攪拌により溶解させるか、溶けにくい原材料の場合は高速攪拌機もしくはパウブレンダーのような溶解ポンプで溶解させる。このときの水温は、25℃〜80℃が好ましく、より好ましくは40℃〜70℃、最も好ましくは40〜60℃である。水温が低すぎると原材料が効率的に溶解しないばかりか、そのあとの均質化工程に送液する際に加温工程がない場合には、均質化機で乳化粒子が効率的に微細化されない。また水温が高すぎると原材料は効率的に溶解できるものの、ビタミンや魚油などの熱分解しやすい成分に劣化が起こり、栄養成分などの品質において好ましくない影響がでる。
(Manufacturing method / mixing process)
The blending step is a step of dissolving each raw material in water. The raw material is charged from the upper part of the tank and dissolved by propeller stirring. In the case of a raw material that is difficult to dissolve, the raw material is dissolved by a high-speed stirrer or a dissolution pump such as a powder blender. The water temperature at this time is preferably 25 ° C. to 80 ° C., more preferably 40 ° C. to 70 ° C., and most preferably 40 ° C. to 60 ° C. If the water temperature is too low, the raw materials are not efficiently dissolved, and if there is no heating step when the solution is fed to the subsequent homogenization step, the emulsified particles are not efficiently refined by the homogenizer. If the water temperature is too high, the raw materials can be dissolved efficiently, but components that are easily thermally decomposed, such as vitamins and fish oil, are deteriorated, and this has an undesirable effect on the quality of nutritional components.
(製造方法・均質化工程)
均質化工程は乳化粒子の微細化を行うために、高速ホモミキサー、マントンゴーリン式ホモジナイザー(低圧ホモジナイザー、高圧ホモジナイザー)、マイクロフルイダイザーなどが用いられるが、均質化能力や処理流量や製造コストから、高圧ホモジナイザーが好ましく用いられる。均質化圧力は10MPa〜150MPaが好ましく、より好ましくは30MPa〜100MPa、最も好ましくは40MPa〜80MPaである。しかし、均質化圧力を上げるよりも均質化の処理回数を増やす方が、本発明の栄養組成物には有効である。均質化の処理回数は、2回以上が好ましく、より好ましくは3回以上、最も好ましくは4回以上である。
(Manufacturing method / homogenization process)
In the homogenization process, high-speed homomixers, Manton gorin type homogenizers (low pressure homogenizers, high pressure homogenizers), microfluidizers, etc. are used to refine the emulsion particles. From the homogenization capacity, processing flow rate, and production cost, A high pressure homogenizer is preferably used. The homogenization pressure is preferably 10 MPa to 150 MPa, more preferably 30 MPa to 100 MPa, and most preferably 40 MPa to 80 MPa. However, increasing the number of homogenization treatments is more effective for the nutritional composition of the present invention than increasing the homogenization pressure. The number of homogenization treatments is preferably 2 times or more, more preferably 3 times or more, and most preferably 4 times or more.
(製造方法・殺菌工程)
殺菌工程は、ボイル殺菌、レトルト殺菌、UHT殺菌などが用いられる。pHが4.6以下の場合は90℃15分などのボイル殺菌が用いられ、簡易な装置での殺菌が可能である。しかし、風味や栄養成分の劣化を考慮するとUHT殺菌が好ましい。UHT殺菌には直接方式と間接方式があり、間接方式にはプレート式とチューブラー式がある。直接方式は風味や栄養成分の劣化に対し特に効果を発揮するが、乳化粒子の粗大化が起き乳化安定性が低下するので、UHT殺菌間接方式が最も好ましい。pHが4.6以下の場合はUHT殺菌では、110℃1〜30秒などの殺菌条件が可能であるが、好熱好酸菌を配慮し140℃1〜10秒の処理をすることが好ましい。
(Manufacturing method and sterilization process)
In the sterilization process, boil sterilization, retort sterilization, UHT sterilization, or the like is used. When the pH is 4.6 or less, boil sterilization at 90 ° C. for 15 minutes or the like is used, and sterilization with a simple device is possible. However, UHT sterilization is preferable in consideration of flavor and deterioration of nutrient components. There are a direct method and an indirect method for UHT sterilization, and an indirect method includes a plate type and a tubular type. The direct method is particularly effective for flavor and deterioration of nutritional components, but the UHT sterilization indirect method is most preferable because the emulsified particles are coarsened and the emulsion stability is lowered. When pH is 4.6 or less, sterilization conditions such as 110 ° C. for 1 to 30 seconds are possible in UHT sterilization, but it is preferable to perform treatment at 140 ° C. for 1 to 10 seconds in consideration of thermoacidophilic bacteria. .
(製造方法・充填工程)
充填工程は、ボイル殺菌やレトルト殺菌の場合は殺菌前に密封容器に充填し、UHT殺菌の場合は殺菌後に無菌的に密封容器に充填する。密封容器は、ボイル殺菌やレトルト殺菌の場合は、缶やアルミパウチやソフトバッグ容器などの軟包材が挙げられ、UHT殺菌の場合はテトラパックなどが挙げられる。本発明の栄養組成物の酸化を防止するためには、ソフトバッグ容器などの軟包材の場合は、ポリ塩化ビニリデンコートや酸化アルミ(アルミナ)系透明蒸着やシリカ系透明蒸着フィルムが好ましい。またテトラパックの場合はストリップテープからの酸素透過があるため、MPMストリップテープよりもMSEストリップテープが好ましい。
(Manufacturing method and filling process)
In the filling process, in the case of boil sterilization or retort sterilization, the sealed container is filled before sterilization, and in the case of UHT sterilization, the sealed container is aseptically filled after sterilization. In the case of boil sterilization or retort sterilization, examples of the sealed container include soft packaging materials such as cans, aluminum pouches and soft bag containers, and in the case of UHT sterilization, tetrapack and the like. In order to prevent oxidation of the nutritional composition of the present invention, in the case of a soft packaging material such as a soft bag container, a polyvinylidene chloride coat, an aluminum oxide (alumina) transparent vapor deposition, or a silica transparent vapor deposition film is preferable. In the case of Tetra Pak, since there is oxygen permeation from the strip tape, the MSE strip tape is preferable to the MPM strip tape.
(官能試験)
本発明の官能試験は、20歳〜50歳のパネラー6名によって行った。臭味や苦味や旨味や乳化剤特有のえぐ味が全く感じられないものは「◎」、臭味や苦味や旨味や乳化剤特有のえぐ味がほとんど感じられないものは「○」、臭味や苦味や旨味や乳化剤特有のえぐ味を感じるが飲用には問題ないものは「△」、臭味や苦味や旨味や乳化剤特有のえぐ味を強く感じ飲用に値しないものは「×」とした。酸味の好ましさは、美味しく飲用できるものは「○」、酸味に刺激を感じるが飲用には問題ないものは「△」、酸味に刺激を感じ飲用に値しないものは「×」とした。
(Sensory test)
The sensory test of the present invention was conducted by 6 panelists aged 20 to 50 years. “◎” indicates that no odor, bitterness, umami, or emulsifier-specific savory taste is felt, and “○” indicates that the odor, bitterness, umami, or emulsifier-specific savory taste is not felt. “△” indicates that the taste is peculiar to umami and emulsifier, but there is no problem with drinking, and “X” indicates that the odor, bitterness, umami and emulsifier peculiar to taste are not worth drinking. The taste of sourness was “◯” for those that can be drunk deliciously, “Δ” for those that feel sour but not problematic for drinking, and “x” for those that feel sour and not worth drinking.
(pH)
本発明の栄養組成物のpHの好ましい範囲は前述したとおりである。この測定は、製造1日後に栄養組成物を20〜30℃に調温し、(株)堀場製作所製pHメーターM−13により測定した。
(PH)
The preferable range of the pH of the nutritional composition of the present invention is as described above. In this measurement, the temperature of the nutritional composition was adjusted to 20 to 30 ° C. one day after production, and measured with a pH meter M-13 manufactured by Horiba, Ltd.
(粘度)
本発明の栄養組成物の粘度は、飲みやすくしたり、飲んだ後に口中に残ったりしないようにするため低い粘度とすることが好ましく、品温が20℃において15mPa・s以下が好ましく、より好ましくは10mPa・s以下である。本発明の栄養組成物の粘度は、製造1日後にブルックフィールドエンジニアリングラボラトリーズ社製B型粘度計を使用し、ローターBLアダプター・回転数30で測定した。
(viscosity)
The viscosity of the nutritional composition of the present invention is preferably low so that it is easy to drink and does not remain in the mouth after drinking, preferably 15 mPa · s or less at 20 ° C., more preferably Is 10 mPa · s or less. The viscosity of the nutritional composition of the present invention was measured using a B-type viscometer manufactured by Brookfield Engineering Laboratories 1 day after production and using a rotor BL adapter and a rotation speed of 30.
(透明感・透過率)
本発明の栄養組成物の透明感は透過率として測定し、視覚的な爽やかさをだすため高い方が好ましい。1%以上が好ましく、より好ましくは3%以上であり、最も好ましくは6%以上である。本発明の透過率は、製造1日後に(有)東京電色社製TC−8600を使用し、JIS Z8722に準じ、ハロゲンランプを光源とし、光学条件は積分球(150mmφ)方式0-d法により、測定方法は2度視野C・XYZフィルター方式により、試料をガラス製セル(総厚み8mm、サンプル厚み4mm)に入れ、測定面積25mmφで測定した。
(Transparency and transmittance)
The translucency of the nutritional composition of the present invention is measured as a transmittance, and it is preferable that it is high in order to bring out visual freshness. It is preferably 1% or more, more preferably 3% or more, and most preferably 6% or more. The transmittance of the present invention is as follows. TC-8600 manufactured by Tokyo Denshoku Co., Ltd. is used one day after production, a halogen lamp is used as the light source according to JIS Z8722, and the optical conditions are integrating sphere (150 mmφ) method 0-d method Thus, the measurement method was a two-degree-of-view C / XYZ filter method, and the sample was placed in a glass cell (total thickness: 8 mm, sample thickness: 4 mm) and measured with a measurement area of 25 mmφ.
(浸透圧)
本発明の栄養組成物の浸透圧は、浸透圧性下痢などを考慮し低い方が好ましい。200mOsm/kg〜1200mOsm/kgが好ましく、より好ましくは200mOsm/kg〜1000mOsm/kgである。本発明の浸透圧の測定は、製造1日後にアドバンスインストロメンツ社製3D3を用いて測定した。
(Osmotic pressure)
The osmotic pressure of the nutritional composition of the present invention is preferably low considering osmotic diarrhea and the like. 200 mOsm / kg to 1200 mOsm / kg is preferable, and 200 mOsm / kg to 1000 mOsm / kg is more preferable. The osmotic pressure of the present invention was measured using Advanced Instruments 3D3 one day after production.
(乳化安定性・粒径)
本発明の栄養組成物の乳化安定性は、乳化粒子の粒径で評価した。乳化粒子の粒径が小さいほど乳化安定性に優れ、大きいほど不安定であることは、ストークスの法則によって一般的に知られている(食品コロイド入門(西成勝好監訳)幸書房p93)。また、視覚的な透明感の観点からも小さいほど好ましい。乳化安定性や透明感から総合的に判断すると、0.25μm以下が好ましく、より好ましくは0.20μm以下、最も好ましくは0.14μm以下である。本発明の栄養組成物の粒径は、製造1日後に(株)堀場製作所製レーザー回折式粒度分布計LA−950を用いて測定した。
(Emulsification stability / particle size)
The emulsification stability of the nutritional composition of the present invention was evaluated by the particle size of the emulsified particles. It is generally known from Stokes' law that the smaller the particle size of the emulsified particles, the better the emulsion stability, and the larger the particle size, the more unstable (introductory food colloid (translated by Katsuyoshi Nishinari) Koshobo p93). Moreover, it is so preferable that it is small also from a viewpoint of visual transparency. When judging comprehensively from the emulsion stability and transparency, it is preferably 0.25 μm or less, more preferably 0.20 μm or less, and most preferably 0.14 μm or less. The particle size of the nutritional composition of the present invention was measured using a laser diffraction particle size distribution analyzer LA-950 manufactured by Horiba, Ltd. one day after production.
(総合評価)
総合評価は、以下のようにした。官能試験の臭味、苦味、旨味、乳化剤特有のえぐ味、酸味の好ましさにおいて「△」が1つでもあったものは総合評価を「△」、「×」が1つでもあったものは「×」とした。粘度は11〜15mPa・sのものは「△」、15mPa・sより大きいものは「×」とした。透過率は1%のものは「△」、1%未満のものは「×」とした。浸透圧は1001以上のものは「△」とした。粒径は殺菌前の時点で分離しているか1μmより大きいものは「×」、殺菌前の時点で1μm以下であるが殺菌後の時点で1μmより大きいものは「△」、また殺菌3日後に軽度な攪拌で再分散するクリーミングが認められたものも「△」とした。以上の基準において「×」が1つでもあれば総合評価は「×」、「×」が1つもなく「△」が1つでもあれば総合評価は「△」、「×」も「△」もなければ総合評価は「○」とした。
(Comprehensive evaluation)
The overall evaluation was as follows. Sensory test odor, bitterness, umami, emulsifier-specific umami, and sour taste that had at least one "△" had a total evaluation of "△" or "x" Is “×”. The viscosity of 11 to 15 mPa · s was “Δ”, and the viscosity of more than 15 mPa · s was “x”. The transmittance of 1% was “Δ”, and the transmittance of less than 1% was “x”. The osmotic pressure of 1001 or more was set as “Δ”. The particle size is “X” when the particle size is separated before the sterilization or larger than 1 μm, “1” or less before the sterilization, but “Δ” when larger than 1 μm after the sterilization, and 3 days after the sterilization. The case where creaming that re-dispersed with slight agitation was observed was also indicated as “Δ”. In the above criteria, if there is at least one “×”, the overall evaluation is “×”, if there is no “×” and there is even one “△”, the overall evaluation is “△”, and “×” is also “△”. Otherwise, the overall evaluation was “◯”.
(実施例1)
本発明の栄養組成物の代表例を示す。表1及び2のように、重量平均分子量5200のコラーゲンペプチド3.0質量%、重量平均分子量2380の大豆ペプチド3.5質量%、L−トリプトファン0.1質量%、L−ロイシン0.2質量%、L−メチオニン0.1質量%、L−ヒスチジン0.1質量%、L−バリン0.1質量%、L−フェニルアラニン0.3質量%、数平均分子量560の澱粉分解物(デキストリン)22.0質量%、デカグリセリンモノオレイン酸エステル1.8質量%、MCT(構成脂肪酸比;カプリル酸:カプリン酸=8:2)1.7質量%、精製イワシ油0.1質量%、難消化性デキストリン1.0質量%、ヘキサメタリン酸ナトリウム0.1質量%、クエン酸カリウム0.1質量%、塩化カルシウム0.15質量%、硫酸マグネシウム0.25質量%、クエン酸結晶0.55質量%、ブドウ6倍濃縮透明果汁0.5質量%、スクラロース製剤0.05質量%、微量ミネラルミックス0.05質量%、ビタミンミックス0.126質量%、グレープ香料0.1質量%、クチナシ赤色素0.1質量%を、総質量2000gとなるように50℃の温水に溶解させた。これを50℃保持のまま、均質化圧45MPaで2回処理し、その後25MPaで1回処理した。常温まで冷却したのちに100gずつアルミパウチに密封充填し、90℃15分でボイル殺菌した。
Example 1
The typical example of the nutrition composition of this invention is shown. As shown in Tables 1 and 2, 3.0% by mass of collagen peptide having a weight average molecular weight of 5200, 3.5% by mass of soybean peptide having a weight average molecular weight of 2380, 0.1% by mass of L-tryptophan, 0.2% by mass of L-leucine %, L-methionine 0.1 mass%, L-histidine 0.1 mass%, L-valine 0.1 mass%, L-phenylalanine 0.3 mass%, number average molecular weight 560 starch degradation product (dextrin) 22 0.0% by mass, decaglycerin monooleate 1.8% by mass, MCT (constituent fatty acid ratio; caprylic acid: capric acid = 8: 2) 1.7% by mass, purified sardine oil 0.1% by mass, indigestible Dextrin 1.0% by weight, sodium hexametaphosphate 0.1% by weight, potassium citrate 0.1% by weight, calcium chloride 0.15% by weight, magnesium sulfate 0.25% by weight , Citric acid crystals 0.55% by weight, grape 6 times concentrated clear juice 0.5% by weight, sucralose preparation 0.05% by weight, trace mineral mix 0.05% by weight, vitamin mix 0.126% by weight, grape flavor 0 0.1% by mass and 0.1% by mass of gardenia red pigment were dissolved in hot water at 50 ° C. to a total mass of 2000 g. This was treated twice at a homogenization pressure of 45 MPa while maintaining at 50 ° C., and then treated once at 25 MPa. After cooling to room temperature, 100 g each was sealed and filled in an aluminum pouch, and boiled at 90 ° C. for 15 minutes.
実施例1の評価の結果は表3のように、栄養成分は熱量1.5kcal/ml、蛋白質19エネルギー%、糖質68エネルギー%、油脂12エネルギー%、食物繊維1エネルギー%、アミノ酸スコア100である。また物性分析の結果は、殺菌前で粒径0.14μm、殺菌後でpH4.3、粘度10mPa・s、透過率4%、浸透圧970mOsm/kg、粒径0.14μmであった。官能評価は臭味、旨味ともに良好であった。 The results of the evaluation of Example 1 are as shown in Table 3. The nutritional component is calorie 1.5 kcal / ml, protein 19 energy%, carbohydrate 68 energy%, fats and oils 12 energy%, dietary fiber 1 energy%, amino acid score 100 is there. As a result of physical property analysis, the particle size was 0.14 μm before sterilization, pH 4.3 after sterilization, viscosity 10 mPa · s, permeability 4%, osmotic pressure 970 mOsm / kg, particle size 0.14 μm. The sensory evaluation was good for both odor and umami.
(実施例2−1〜4、比較例2−1〜5)
実施例1の重量平均分子量2380の大豆ペプチドを表4のように変更した以外は同様に行った。重量平均分子量5000より大きい大豆ペプチドはいずれも透過率1%未満であり透明性が得られなかった。また重量平均分子量2000より小さい大豆ペプチドはわずかに旨味があった。
(Examples 2-1 to 4, Comparative Examples 2-1 to 5)
The same procedure was carried out except that the soybean peptide having a weight average molecular weight of 2380 in Example 1 was changed as shown in Table 4. All of the soybean peptides having a weight average molecular weight of more than 5000 had a transmittance of less than 1%, and transparency was not obtained. The soybean peptide having a weight average molecular weight of less than 2000 had a slight umami taste.
(実施例3−1〜2、比較例3−1〜3)
実施例1の澱粉分解物(デキストリン)を表6のように変更した以外は同様に行った。その結果は表7のように、数平均分子量が900より大きい澱粉分解物は、乳化粒子の粒径が大きく乳化安定性に劣り透過率も1%未満であった。
(Examples 3-1 and 2, Comparative Examples 3-1 to 3)
The same procedure was performed except that the starch degradation product (dextrin) of Example 1 was changed as shown in Table 6. As a result, as shown in Table 7, the starch degradation product having a number average molecular weight of more than 900 had a large particle size of the emulsified particles, poor emulsification stability, and a transmittance of less than 1%.
(実施例4−1〜2、比較例4−1〜10)
実施例1の乳化剤を表8のように変更した以外は同様に行った。その結果は表9のように、殺菌前ではポリグリセリンの平均重合度が5以上で微細な粒径が得られ、また構成する脂肪酸が実施例1のオレイン酸以外でもミリスチン酸であれば微細な粒径が得られ乳化剤特有のえぐ味もなく良好であった。またデカグリセリンモノミリスチン酸エステルであれば、実施例1のデカグリセリンモノオレイン酸エステルと同様に殺菌後であっても微細な粒径と透明性が得られ、非常に良好であった。
デカグリセリンモノラウリン酸エステルは、殺菌前の粒径は小さかったが、殺菌前からラウリン酸特有の味が酷く、飲用には不可であった。グリセリン重合度が4以下やステアリン酸とのエステルなどのポリグリセリン脂肪酸エステルや、ポリグリセリン脂肪酸エステル以外の乳化剤は、均質化後または殺菌後に直ちに油水分離を起こしたため物性分析さえも不可能であった。
(Examples 4-1 and 2, Comparative examples 4-1 to 10)
The same procedure was carried out except that the emulsifier of Example 1 was changed as shown in Table 8. As a result, as shown in Table 9, before sterilization, the average degree of polymerization of polyglycerol is 5 or more and a fine particle size is obtained, and if the fatty acid constituting is myristic acid other than oleic acid of Example 1, it is fine. The particle size was obtained and it was good without the peculiar taste of emulsifiers. In addition, the decaglycerin monomyristic acid ester was very good because a fine particle size and transparency were obtained even after sterilization in the same manner as the decaglycerin monooleic acid ester of Example 1.
Decaglycerin monolauric acid ester had a small particle size before sterilization, but had a peculiar taste to lauric acid before sterilization, and was not drinkable. Polyglycerin fatty acid esters such as glycerin polymerization degree of 4 or less and esters with stearic acid, and emulsifiers other than polyglycerin fatty acid esters were separated even after homogenization or sterilization, so even an analysis of physical properties was impossible. .
(実施例5−1〜4、比較例5−1〜3)
実施例1のMCT(構成脂肪酸比;カプリル酸:カプリン酸=8:2)と精製イワシ油の総量1.8質量%を表10のように変更した以外は同様に行った。その結果は表11のように、MCTであれば微細な粒径と透明性を得ることができたが、ナタネ白絞油およびナタネ硬化油およびパーム油は、透過率が1%未満に低下した。MCTの中でもカプリル酸とカプリン酸で構成されるMCTはいずれの脂肪酸組成においても微細な乳化粒子と良好な透過率を得ることができた。
(Examples 5-1 to 4, Comparative Examples 5-1 to 3)
The same procedure was carried out except that the MCT (component fatty acid ratio; caprylic acid: capric acid = 8: 2) of Example 1 and the total amount of purified sardine oil of 1.8% by mass were changed as shown in Table 10. As a result, as shown in Table 11, fine particle size and transparency could be obtained with MCT, but the rapeseed white rapeseed oil, rapeseed hydrogenated oil and palm oil had a transmittance of less than 1%. . Among MCTs, MCT composed of caprylic acid and capric acid was able to obtain fine emulsified particles and good transmittance in any fatty acid composition.
(実施例6−1〜7)
実施例1のMCT(構成脂肪酸比;カプリル酸:カプリン酸=8:2)と精製イワシ油の総量1.8質量%を全てMCTに置き換え、MCT1.8質量%に対する乳化剤の質量比率を表12のように変更した以外は同様に行った。その結果は表13のように、油脂:乳化剤の質量比率が1:3〜1.5:1で、乳化剤特有のえぐ味も全くなく、非常に微細な粒径と良好な透過率を得ることができた。
(Examples 6-1 to 7)
MCT (component fatty acid ratio; caprylic acid: capric acid = 8: 2) of Example 1 and the total amount of purified sardine oil of 1.8% by mass were all replaced with MCT, and the mass ratio of the emulsifier to 1.8% by mass of MCT is shown in Table 12. The procedure was the same except that the change was made. As a result, as shown in Table 13, the fat / emulsifier mass ratio is 1: 3 to 1.5: 1, there is no eminent taste peculiar to the emulsifier, and a very fine particle size and good transmittance are obtained. I was able to.
(実施例7−1〜4)
実施例1のMCT(構成脂肪酸比;カプリル酸:カプリン酸=8:2)と精製イワシ油の総量1.8質量%を全てMCTに置き換え、乳化剤との質量比率を1:1に固定したまま、油脂と乳化剤の総量を表14のように変更した以外は同様に行った。その結果は表15のように、1.8〜7.2質量%では高い透過率を得ることができた。
(Examples 7-1 to 4)
MCT (component fatty acid ratio; caprylic acid: capric acid = 8: 2) of Example 1 and the total amount of purified sardine oil of 1.8% by mass were all replaced with MCT, and the mass ratio with the emulsifier was fixed at 1: 1. The same procedure was carried out except that the total amount of oil and fat and emulsifier was changed as shown in Table 14. As a result, as shown in Table 15, high transmittance could be obtained at 1.8 to 7.2% by mass.
(実施例8−1〜6)
実施例1の難消化性デキストリンを表16のように変更した以外は同様に行った。その結果は表17のように、いずれも微細な乳化粒子が得られ、グァーガム分解物以外では殺菌3日後においてもクリーミングの発生がなかった。なお、ここで発生したクリーミングは軽度な攪拌で再分散し、完全に油水分離を生じるような重篤な問題には至らなかった。
(Examples 8-1 to 6)
The same procedure was performed except that the indigestible dextrin of Example 1 was changed as shown in Table 16. As a result, as shown in Table 17, fine emulsified particles were obtained, and no creaming occurred even after 3 days after sterilization except for the guar gum decomposition product. It should be noted that the creaming generated here was redispersed with mild agitation and did not lead to a serious problem that caused complete oil-water separation.
(実施例9)
実施例1と同じ配合率で総質量を2000kgとなるように60℃の温水に溶解した。これを60℃保持のまま、均質化圧45MPaで2回処理した。そして一旦10℃まで冷却したあと、UHT殺菌間接方式(チューブラー式)にて142℃2秒で殺菌を行い、その後に更に25MPaで1回処理し、無菌的に125mlのテトラパックに充填した(表18)。その結果は表19のように、実施例1とほぼ同じ品質が得られた。
Example 9
It melt | dissolved in the hot water of 60 degreeC so that the total mass might be set to 2000 kg with the same compounding rate as Example 1. FIG. This was treated twice at a homogenization pressure of 45 MPa while maintaining at 60 ° C. Then, after cooling to 10 ° C., sterilization was performed at 142 ° C. for 2 seconds by the UHT sterilization indirect method (tubular method), and then further treated once at 25 MPa, and aseptically filled in a 125 ml tetrapack ( Table 18). As a result, almost the same quality as in Example 1 was obtained as shown in Table 19.
Claims (3)
蛋白質(A)が、コラーゲンペプチド及び重量平均分子量が1000〜5000の植物性ペプチド、
糖質(B)が、数平均分子量が300〜900の糖質、
乳化剤(C)が、平均重合度が5以上のポリグリセリンと、オレイン酸またはミリスチン酸のいずれかとのエステルであるポリグリセリン脂肪酸エステル、
油脂(D)が、炭素数8〜12の中鎖脂肪酸とグリセリンのトリエステルであるMCT、
を含有し、
蛋白質(A)の配合量が2〜11質量%、糖質(B)の配合量が1〜35質量%、乳化剤(C)と油脂(D)の配合量の合計が1〜13質量%である経口用液状栄養組成物。 A liquid nutritional composition having a pH of 3.0 to 5.0 containing protein, sugar, emulsifier, oil and fat, and water,
Protein (A) is a collagen peptide and a vegetable peptide having a weight average molecular weight of 1000 to 5000,
The saccharide (B) is a saccharide having a number average molecular weight of 300 to 900,
An emulsifier (C) is an ester of polyglycerin having an average degree of polymerization of 5 or more and either oleic acid or myristic acid,
MCT, wherein the fat (D) is a triester of a medium chain fatty acid and glycerin having 8 to 12 carbon atoms ,
Containing
The amount of protein (A) is 2 to 11% by mass, the amount of carbohydrate (B) is 1 to 35% by mass, and the total amount of emulsifier (C) and fat (D) is 1 to 13% by mass. An oral liquid nutritional composition.
食物繊維(E)が、難消化性デキストリン、イヌリン、及びポリデキストロースからなる群より選ばれる、1種または2種以上の食物繊維、
を0.1〜5質量%含有することを特徴とする請求項1または2に記載の液状栄養組成物。 In addition, it contains dietary fiber (E)
One or more dietary fibers selected from the group consisting of dietary fiber (E) consisting of indigestible dextrin, inulin, and polydextrose,
The liquid nutrition composition of Claim 1 or 2 characterized by containing 0.1-5 mass%.
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