HK1202381B - Method for producing nutritional composition - Google Patents

Description

Method for producing nutritional composition

Reference to related applications

This patent application is based on the previously filed application of Japanese patent application No. 2011-.

Technical Field

The present invention relates to a method for producing a nutritional composition containing protein and minerals.

Background

Since patients who have chewed or swallowed food, such as elderly (dysphagia), and patients before and after surgery cannot obtain various nutrients (proteins, sugars, lipids, minerals, vitamins, water, etc.) necessary for the body from food, liquid foods, medical foods, and enteral nutritional agents are orally ingested or enterally (tube-through) administered as foods or medicines. In recent years, nutritional supplement drinks for easily supplementing required nutrients have been widely spread to people with high health consciousness.

Among the above nutrients, a nutritional composition containing proteins and minerals at a high concentration is required not only in clinical sites but also in many sites because of its good nutritional balance.

As such a nutritional composition containing proteins and minerals at high concentrations, for example, japanese patent No. 4344943 (patent document 1) discloses a method for producing an acidic gel-like composition containing whey proteins and calcium at high concentrations. However, this nutritional composition does not contain minerals other than calcium at a high concentration.

As reported in international publication No. 2008/136420 (patent document 2), whey protein is naturally susceptible to gelation and aggregation when present at a high concentration in a high-temperature aqueous solution.

Further, it has been reported that when minerals are added to an aqueous solution containing proteins at a high concentration, the proteins are destabilized by salting-out action of the minerals, the concentration of the aqueous solution is increased, or aggregation or precipitation occurs (see Japanese patent laid-open No. 2008-301723).

Prior art documents

Patent document 1: japanese patent No. 4344943 publication

Patent document 2: international publication No. 2008/136420

Disclosure of Invention

Whey protein is likely to be gelled and aggregated in a state where it is present in a high concentration in an aqueous solution, and if minerals are further added in this state, gelation and aggregation are more likely to occur. In fact, the present inventors have observed that after adding a powder of a mineral to a concentrated protein aqueous solution containing whey protein at a high concentration, viscosity increase and gelation in a mixed solution at the time of adding the mineral are observed, and a considerable time is required even with a strong stirring force to mix the mineral, and there are some portions that cannot be uniformly mixed. In addition, the mixed liquid may not maintain a constant fluidity due to an excessive increase in viscosity, and may place an excessive load on equipment such as a liquid feeding pump and a mixer in a production line. Therefore, in order to uniformly mix minerals in a concentrated protein aqueous solution and maintain the fluidity of a mixed solution during production, it is necessary to dissolve a plurality of types of minerals in water in advance and add the minerals in the form of dissolved mineral water.

However, this method requires tanks and pipelines for preparing and storing a plurality of types of mineral-dissolved water in advance when the production amount in a factory or the like is large, and therefore, the production process is complicated and disadvantageous in terms of cost. In addition, the water contained in the mineral-dissolved water further dilutes the protein in the mixed protein-rich aqueous solution, and therefore, the efficiency of producing a nutritional composition containing a high concentration of protein is poor.

The present inventors have now unexpectedly found that the viscosity and state of a mixed solution after the addition of minerals change depending on the type and combination of minerals to be initially added to a concentrated protein aqueous solution containing whey proteins. Further, it has been found that by mixing one of the minerals which become 2-valent ions in an aqueous solution with 1 or more other minerals in the form of powder or an aqueous solution alone or in the form of powder and then initially charging the mixture, rapid viscosity increase and gelation of the mixed solution after charging the minerals can be prevented without using mineral-dissolved water, and success has been achieved in producing a nutritional composition in which the minerals are uniformly mixed. The present invention is based on these findings.

Accordingly, an object of the present invention is to provide a method for producing a nutritional composition containing a protein and a mineral in a high concentration, in which the mineral is uniformly mixed, easily, efficiently, and at low cost.

The method for producing a nutritional composition according to the present invention is a method for producing a nutritional composition containing a protein and a mineral group containing 2 or more minerals selected from the group consisting of sodium, potassium, iron, calcium, and magnesium, the method comprising:

adding and mixing a concentrated aqueous solution of whey protein-containing protein in an amount of 2-12 g/100ml based on the mass of the protein derived from whey protein:

a) a powder or an aqueous solution of any mineral which becomes a 2-valent ion in an aqueous solution, or

b) A mineral powder mixture containing one mineral that becomes a 2-valent ion in an aqueous solution and 1 or more other minerals contained in the mineral group,

when there are excess kinds of minerals in the mineral group, powders of the excess kinds of minerals are further added to the obtained mixed solution simultaneously or sequentially and mixed.

According to a preferred embodiment of the present invention, in the method for producing a nutritional composition according to the present invention, the protein concentrated aqueous solution, the mixed solution obtained by adding the powder or aqueous solution of the mineral of the above a) or the mineral powder mixture of the above b) to the protein concentrated aqueous solution, and the mixed solution obtained by adding the remaining mineral to the mixed solution have fluidity capable of being mechanically stirred.

According to a preferred embodiment of the present invention, in the method for producing the nutritional composition of the present invention, the viscosity of the protein concentrated aqueous solution, the mixed solution obtained by adding the powder of a) or the powder mixture of B) to the protein concentrated aqueous solution, and the mixed solution obtained by adding the remaining minerals to the mixed solution is 1 to 7000mPa · s (20 ℃, 12rpm, type B viscometer).

According to a preferred embodiment of the present invention, in the method for producing a nutritional composition according to the present invention, the aqueous protein concentrated solution further contains a saccharide, and the concentration of the saccharide in the aqueous protein concentrated solution is 50g/100ml or less.

According to a preferred embodiment of the present invention, in the method for producing the nutritional composition of the present invention, the mineral that becomes a 2-valent ion in an aqueous solution is calcium or magnesium.

According to a preferred embodiment of the present invention, in the method for producing the nutritional composition of the present invention, the pH of the concentrated aqueous protein solution is 2.5 to 8.

According to a preferred embodiment of the present invention, the nutritional composition produced according to the present invention further comprises 1 or more additional minerals selected from zinc, copper, manganese, selenium, molybdenum and chromium.

According to a preferred embodiment of the present invention, the nutritional composition produced according to the present invention further comprises a lipid.

According to a preferred embodiment of the present invention, the calorie of the nutritional composition produced according to the present invention is 0.5 to 2.5 kcal/ml.

According to another mode of the invention, the nutritional composition manufactured according to the invention is a food composition or a pharmaceutical composition.

According to another mode of the present invention, the nutritional composition manufactured according to the present invention is a liquid food, a medical food, an enteral nutrient, a special-purpose food, or a nutritional supplement drink.

According to a preferred mode of the invention, the nutritional composition manufactured according to the invention is a food for dysphagia persons.

According to another embodiment of the present invention, the nutritional composition of the present invention is produced by a method for producing the nutritional composition of the present invention.

The present invention provides a method for producing a nutritional composition containing a protein and a mineral at a high concentration, which is simple, efficient, and inexpensive and in which a mineral is uniformly mixed. In addition, the production method of the present invention can prevent excessive viscosity increase of the mixed liquid during production, and thus can produce a nutritional composition without placing an excessive load on equipment such as a liquid feeding pump and a mixer in a production line. In addition, in the production method of the present invention, since a tank for preparing and storing a plurality of types of mineral-dissolved water is not required, the method can be applied to a small-scale plant.

Detailed Description

The method for producing a nutritional composition of the present invention is a method for producing a nutritional composition containing a protein and a group of minerals containing 2 or more minerals selected from the group consisting of sodium, potassium, iron, calcium, and magnesium, as described above, and the method comprises:

adding and mixing a concentrated aqueous solution of whey protein-containing protein in an amount of 2-12 g/100ml based on the mass of the protein derived from whey protein:

a) a powder or an aqueous solution of any mineral which becomes a 2-valent ion in an aqueous solution, or

b) A mineral powder mixture containing one mineral that becomes a 2-valent ion in an aqueous solution and 1 or more other minerals contained in the mineral group,

when there are excess kinds of minerals in the mineral group, powders of the excess kinds of minerals are further added to the obtained mixed solution simultaneously or sequentially and mixed.

The nutritional composition produced according to the present invention contains a protein and a mineral group. The nutritional composition produced according to the present invention may further contain 1 or more components selected from sugars, lipids, additional minerals, dietary fibers (dietary fibers) and other components, as necessary.

Protein

The protein used in the present invention contains at least a protein derived from whey protein.

Here, the "protein amount" in the present invention means the amount of protein contained as an amino acid polymer in various proteins such as whey protein and other proteins described later. The protein mass can be calculated based on known information, for example, or can be measured and calculated by a conventional method such as the kjeldahl method or the Lowry method. For example, in the case of the kjeldahl method, nitrogen contained in each protein can be measured, and the value is calculated by multiplying the nitrogen-protein conversion coefficient (usually 6.25). For example, in the case of whey protein having a protein content of 90 wt%, the amount of protein contained in 1g of whey protein is 0.9 g.

In the present invention, "whey protein" includes a reduced solution of whey, such as a raw liquid, a concentrate, a separated product, a dried product, a frozen product, a hydrolysate, and whey powder. The whey protein used in the present invention includes whey protein purified product (WPI), Whey Protein Concentrate (WPC), sweet whey, acid whey, desalted whey, α -La (lactalbumin), β -Lg (lactoglobulin), and the like, and these may be used in combination. Further, commercially available products may be used. Typical examples of the main component composition of whey include, for example, 95.5% in solid content, 76.0% in protein, 12.0% in lactose, and 2.5% in ash in WPC. In WPI, for example, the solid content is 94.1%, and at this time, the protein is 90.0%, the lactose is 1.7%, and the ash is 1.8%. In addition, in the sweet whey powder, for example, the solid content was 97.0%, in this case, the protein was 12.0%, the lactose was 75.5%, and the ash was 8.5%. In the desalted whey powder, for example, the solid content was 98.1%, and in this case, the protein was 11.8%, the lactose was 79.7%, and the ash content was 5.6%. In the skim milk powder, the solid content was 95.5%, in which case the protein content was 34.0%, the lactose content was 53.5%, and the ash content was 8.0%. The composition of these main components may vary depending on the starting material, product, preparation method, etc. of whey.

The whey protein used in the present invention is preferably Whey Protein Concentrate (WPC), whey protein concentrate (WPI), sweet whey powder, acid whey powder, desalted whey powder, or a mixture thereof, more preferably WPI, and still more preferably acidic WPI or neutral WPI. Here, the acidic WPI means a WPI that is acidic (pH value less than 6) in an aqueous solution, and the neutral WPI means a WPI that is neutral (pH value of 6 to 8) in an aqueous solution.

In the present invention, the protein concentrated aqueous solution means: an aqueous solution obtained by adding and mixing proteins and the like to water contains at least whey proteins in the aqueous solution. Specifically, the concentrated aqueous protein solution is an aqueous solution in which whey protein is uniformly dissolved and/or dispersed. Herein, uniformly dispersed means a degree that the whey protein cake does not exist.

In the preparation of the concentrated protein aqueous solution, the temperature at which the whey protein is added to water and mixed is preferably 50 to 80 ℃, more preferably 50 to 70 ℃, even more preferably 50 to 65 ℃, and most preferably 56 to 65 ℃.

The concentration of the whey protein in the concentrated aqueous protein solution is such that the mass of the protein derived from the whey protein is 2 to 12g/100ml, preferably 4 to 12g/100ml, more preferably 6 to 12g/100ml, and still more preferably 8 to 12g/100 ml.

The pH value of the protein thick water solution is preferably 2.5-8, and more preferably 3-6.

According to one embodiment of the present invention, the protein used in the present invention may contain a protein derived from another protein in addition to the whey protein.

Other proteins mean proteins other than whey proteins. The other protein is not particularly limited as long as it can be used for food and pharmaceutical applications, and may be any protein. Specific examples of such proteins include milk proteins (casein, sodium caseinate, α -casein, β -casein, κ -casein, mpc (milkprotein concentrate), skim milk powder, whole milk powder, partially skim milk, condensed milk, etc.), soybean proteins (glycinin, β -conglycinin, etc.), wheat proteins (gluten, prolamin, glutenin, etc.), meat proteins (muscle structure proteins, myosin, actin, etc.), fish meat (myofibrillar proteins, actomyosin, actin, etc.), egg proteins (ovalbumin, yolk lipoprotein, etc.), porcine skin proteins (gelatin, etc.), collagen, etc., or hydrolysates of these proteins. These may be used alone or in any combination thereof.

The other proteins may be added to the concentrated protein solution before the addition of the group of minerals, as long as the viscosity of the concentrated protein solution and the physical properties of the mixed solution after the addition of the minerals that become ions at 2 valences in the aqueous solution are not substantially affected. In addition, the concentrated aqueous protein solution may be added after mixing with the mineral group as long as the physical properties of the nutritional composition are not substantially affected. Preferably the other protein is a protein added to the concentrated aqueous protein solution.

The concentration of the other proteins in the protein concentrated aqueous solution is not particularly limited as long as the minerals to be put into the aqueous solution can be uniformly stirred. Specifically, the concentration of the other proteins can be appropriately adjusted by the calorie, viscosity, pH, ionic strength, temperature, type and content of the proteins, type and content of the other components, homogenization pressure, and the like of the prepared nutritional composition.

Group of minerals

Minerals, which are mainly used in the present invention, are selected from sodium, potassium, iron, calcium, and magnesium.

In the present invention, the mineral group means a group of minerals containing 2 or more of the above-mentioned minerals, and at least 1 or more of them are ions having a valence of 2 in an aqueous solution.

In the present invention, the mineral that becomes a 2-valent ion in an aqueous solution means a mineral selected from iron, calcium, or magnesium among the above mineral group. The minerals that become ions of valence 2 in the aqueous solution inhibit the increase in viscosity of the mixed solution caused when the group of minerals is added to the protein-rich aqueous solution, thereby preventing gelation. A mineral that becomes a 2-valent ion in aqueous solution, preferably calcium or magnesium.

The form of the mineral used in the present invention may be any form such as organic acid salts (gluconate, citrate, tartrate, malate, etc.), inorganic salts (chloride, hydroxide, sulfate, nitrate, phosphate, etc.), carbonates, mineral yeasts (zinc yeast, selenium yeast, chromium yeast, manganese yeast, etc.), foods containing many minerals (calcium caseinate, sodium calcium caseinate, brine, egg shell calcium, coral calcium, skim milk powder, seaweed, seafood (fishes and shellfishes), dolomite, etc.).

In the present invention, the powder means an aggregate of a plurality of solid fine particles. In the present invention, the powder may be a powder mainly composed of a target component, or may be a powder containing other components such as an excipient. In the present invention, the mineral powder means a state in which the mineral is in powder form.

In the present invention, the aqueous solution of minerals means an aqueous solution in which minerals are dissolved or dispersed in water or a mixed solvent of water and an organic solvent. The organic solvent used in the present invention is not particularly limited as long as it can be used for food and pharmaceutical applications, and examples thereof include ethanol.

In the present invention, the mineral powder mixture means a mixture of 2 or more minerals in a powder state. Specifically, the mineral powder mixture may be a mixture of powders of 2 or more kinds of minerals. Examples of the mixing method include mixing using a mixing device for powder and granular material such as a mixer, and manually mixing the powder and granular material in a container such as a bag. Alternatively, the mineral powder mixture may be formed into a powder state by mixing 2 or more kinds of solid or granular minerals and then pulverizing the mixture. Further, the mineral powder mixture may be crystals obtained by evaporating water from an aqueous solution containing 2 or more minerals.

The temperature at which the mineral group is mixed with the protein concentrated aqueous solution is preferably 50 to 80 ℃, more preferably 50 to 70 ℃, even more preferably 50 to 65 ℃, and most preferably 56 to 65 ℃.

The pH of the mixed solution obtained by adding the mineral group to the protein concentrated aqueous solution varies depending on the type and concentration of the protein and the minerals contained in the mineral group. Preferably 2.5 to 8.

The concentration of calcium, magnesium, iron, sodium or potassium in the concentrated aqueous solution of minerals can be adjusted as appropriate depending on the pH, ionic strength, temperature, type of minerals, type and content of proteins, type and content of other components, and the like of the prepared nutritional composition. For example, in the case of calcium, the concentration is preferably 10 to 230mg/100ml, more preferably 100 to 200mg/100ml, and further preferably 100 to 160mg/100ml in terms of minerals. In the case of magnesium, the concentration is preferably 10 to 124mg/100ml, more preferably 30 to 100mg/100ml, and still more preferably 30 to 60mg/100ml in terms of minerals. In the case of sodium, the concentration is preferably 15 to 400mg/100ml, more preferably 60 to 300mg/100ml, and further preferably 100 to 200mg/100ml in terms of minerals. In the case of potassium, the concentration is preferably 15 to 350mg/100ml, more preferably 30 to 340mg/100ml, further preferably 80 to 330mg/100ml, and further preferably 100 to 200mg/100ml in terms of minerals. Here, the mineral equivalent means a value obtained by calculating only minerals from molecular weights in the form of salts containing minerals. The calculated mineral content relative to the mass of protein contained in whey protein (derived from whey protein) is a value obtained by multiplying the calculated amount of mineral relative to the mass of protein contained in whey protein by one hundred percent.

The concentration of the mineral that becomes a 2-valent ion in the aqueous solution of the concentrated protein solution varies depending on the concentration of the protein contained in the whey protein contained in the concentrated protein solution and the type and concentration of the mineral that becomes a 1-valent ion in the aqueous solution among the mineral groups. That is, the content of the mineral that becomes a 2-valent ion in the aqueous solution in the concentrated protein aqueous solution can be appropriately adjusted with respect to the amount of the protein derived from whey protein in the concentrated protein aqueous solution, as long as the increase in viscosity can be suppressed as desired. The content (calculated mineral content) of the mineral that becomes a valence-2 ion in the aqueous solution in the concentrated aqueous protein solution is preferably 0.2% by weight or more, more preferably 0.5% by weight or more, still more preferably 0.6% by weight or more, and most preferably 0.7% by weight or more, based on the mass of the protein derived from whey protein. The content is an amount in the case where a mineral that becomes a 2-valent ion in an aqueous solution is initially charged alone. Therefore, when 2 or more minerals that become ions of valence 2 in an aqueous solution are mixed, the total content of 2 or more minerals may be equal to or more than these values. The upper limit of the content can be adjusted as appropriate according to the pH, ionic strength, temperature, type and content of minerals, type and content of other components, and the like of the prepared nutritional composition.

The nutritional composition produced according to the present invention may be a nutritional composition enriched with calcium or contain a large amount of calcium. Here, if the nutritional label standard, which is a notice of labor and welfare in the province of Ouchun province defined in item 1 of health promotion act of japan, is used, the content of calcium may be 210mg/100g or more, 105mg/100ml or more, or 70mg/100kcal or more, in order to use the terms "high" and "many" for calcium.

In addition, in order to express terms such as "fortification" and "inclusion", the calcium content may be 105mg/100g or more, 53mg/100ml or more, or 35mg/100kcal or more. Therefore, specifically, the concentration of calcium contained in the nutritional composition obtained by the production method of the present invention may satisfy any one of 210mg/100g or more, 105mg/100ml or more, 70mg/100kcal or more, 105mg/100g or more, 53mg/100ml or more, or 35mg/100kcal or more in terms of mineral matter.

The nutritional composition produced according to the present invention may be a nutritional composition enriched with magnesium or contain a large amount of magnesium. Here, if the above nutritional label standard is satisfied, the content of magnesium may be 75mg/100g or more, 38mg/100ml or more, or 25mg/100kcal or more, for the purpose of indicating terms such as "high" and "high" of magnesium. In addition, in order to express terms such as "strengthening" and "containing", the content of magnesium may be 38mg/100g or more, 19mg/100ml or more, or 13mg/100kcal or more. Therefore, specifically, the concentration of magnesium contained in the nutritional composition obtained by the production method of the present invention may satisfy any one of 75mg/100g or more, 38mg/100ml or more, 25mg/100kcal or more, 38mg/100g or more, 19mg/100ml or more, or 13mg/100kcal or more in terms of minerals.

The nutritional composition produced according to the present invention may be a nutritional composition enriched with iron or contain a large amount of iron. Here, if the nutritional label standard is satisfied, the content of iron may be 2.25mg/100g or more, 1.13mg/100ml or more, or 0.75mg/100kcal or more, for the purpose of indicating terms such as "high" and "high" or "high" in terms of iron. In addition, in order to use the terms "fortification", "inclusion", and the like, the content of iron may be 1.13mg/100g or more, 0.56mg/100ml or more, or 0.38mg/100kcal or more. Therefore, specifically, the concentration of iron contained in the nutritional composition obtained by the production method of the present invention may satisfy any of 2.25mg/100g or more, 1.13mg/100ml or more, 0.75mg/100kcal or more, 1.13mg/100g or more, 0.56mg/100ml or more, or 0.38mg/100kcal or more in terms of minerals.

Saccharides and their use as anti-inflammatory agents

According to a preferred embodiment of the present invention, the nutritional composition obtained by the production method of the present invention may further contain a saccharide.

The saccharide used in the present invention is not particularly limited as long as it can be used for food and pharmaceutical applications, and may be any saccharide. Specific examples of such saccharides include polysaccharides such as starch, dextrin, cellulose, glucomannan, dextran, soluble starch, british starch, oxidized starch, starch ester, and starch ether, chitin, fructooligosaccharide, galactooligosaccharide, oligomannose, low molecular polysaccharides, low molecular dextrin, low molecular cellulose, low molecular glucomannan, isomaltulose, trehalose, sucrose, maltose, glucose, and sugar alcohol (xylitol, etc.). These may be used alone or in any combination thereof. The saccharide is preferably dextrin or sucrose.

The DE value of dextrin used in the present invention is preferably 10 to 50, more preferably 15 to 40, and still more preferably 15 to 30.

The saccharide may be derived from any kind of plants, animals, microorganisms, etc., or may be chemically synthesized. For example, saccharides derived from plants (potato, rice, sweet potato, corn, wheat, beans (broad bean, mung bean, red bean, etc.), cassava, etc.), animals (crustacean, insect, shellfish, etc.), microorganisms (mushroom, mold, etc.), etc. may be used as they are, or saccharides partially or totally treated by means of enzymatic reaction, reaction by microorganisms, heat, chemical reaction, etc. and the like, such as decomposition, modification, etc. may be used.

The saccharide may be added to the protein concentrated aqueous solution before the mineral group is added, or may be added after the protein concentrated aqueous solution and the mineral group are mixed.

The concentration of the saccharide in the nutritional composition can be appropriately adjusted according to the calorie, viscosity, pH, ionic strength, temperature, type and content of protein, type and content of other components, homogenization pressure, and the like of the prepared nutritional composition.

The concentration of the saccharide in the concentrated protein aqueous solution is preferably 50g/100ml or less. More preferably 10 to 30g/100ml or less.

Lipid

According to a preferred embodiment of the present invention, the nutritional composition obtained by the production method of the present invention may further contain a lipid.

The lipid used in the present invention is not particularly limited as long as it can be used for food and pharmaceutical applications, and may be any lipid. Specific examples of such lipids include vegetable oils and fats such as soybean oil, corn oil, cottonseed oil, perilla oil, coconut oil, rapeseed oil, sunflower oil, olive oil, safflower oil, and soybean lecithin, animal oils and fats such as beef tallow, lard, chicken oil, milk fat, fish oil, milk phospholipids, and egg yolk lecithin, synthetic triglycerides, and fractionated oils, hydrogenated oils, and interesterified oils thereof. These may be used alone or in any combination thereof. The lipid is preferably vegetable oil.

The lipid is preferably added after mixing the concentrated aqueous protein solution with the mineral group. In this case, water and an emulsifier may be added to the lipid to form an emulsified state, and then the emulsified state may be mixed with a mixture of the protein and the mineral group.

The concentration of the lipid in the nutritional composition can be adjusted as appropriate depending on the calorie, viscosity, pH, ionic strength, temperature, type and content of protein, type and content of other components, homogenization pressure, and the like of the prepared nutritional composition. The concentration is preferably 4g/100ml/100kcal or less, more preferably 3g/100ml/100kcal or less.

Adding minerals

According to a more preferred embodiment of the present invention, the nutritional composition obtained by the production method of the present invention may further contain an additional mineral.

As the additional mineral used in the present invention, a mineral which is commonly used as a trace mineral for nutritional supplement can be used, and for example, it can be selected from zinc, copper, manganese, selenium, molybdenum, and chromium. Preferably the additional minerals are selected from zinc, copper and selenium.

The additional minerals may be added after mixing the protein concentrated aqueous solution with the mineral group. Further, as long as the viscosity of the concentrated protein aqueous solution and the physical properties of the mixed solution after the addition of the mineral that becomes a 2-valent ion in the aqueous solution are not substantially affected, an additional mineral may be added to the concentrated protein aqueous solution before the addition of the mineral group, alone or in a small amount of each of a plurality of types (for example, 2mg/100ml or less, preferably 1.8mg/100ml or less in terms of mineral equivalent amount per 1 type of additional mineral).

The concentration of the additional mineral in the nutritional composition can be appropriately adjusted according to the calorie, viscosity, pH, ionic strength, temperature, type and content of protein, type and content of other components, homogenization pressure, and charging process of the prepared nutritional composition.

Dietary fiber

According to a more preferred embodiment of the present invention, the nutritional composition obtained by the production method of the present invention further contains dietary fiber.

In the present invention, dietary fiber means a substance in food that is not hydrolyzed by human digestive enzymes, and can be classified into water-soluble dietary fiber and insoluble dietary fiber in view of affinity with water. Examples of dietary fibers used in the present invention include indigestible oligosaccharides, lactulose, lactitol, raffinose, pectins (protopectin, pectic acid), guar gum/enzymatic hydrolysate, tamarind seed gum, high-molecular water-soluble dietary fibers, soybean thickening polysaccharides, konjac glucomannan, alginic acid, low-molecular alginic acid, psyllium, gum arabic, algal polysaccharides (cellulose, lignin substances, agar, carrageenan, alginic acid, fucoidan, laminarin), microbial gums (welan gum, curdlan gum, gellan gum, dextran, pullulan, rhamsan gum), other gums (locust bean gum, tamarind gum, tara gum, karaya gum, tragacanth gum), low-molecular water-soluble dietary fibers, polydextrose, indigestible dextrin, maltitol, cellulose, and the like, Hemicellulose, holocellulose, matrix polysaccharide, soybean gluten, wheat gluten, barley gluten, corn gluten, oat gluten, rye gluten, coix gluten, rice bran, millet, barnyard grass, sorghum other miscellaneous cereal gluten, Shu cereal (Leguminosae) gluten, buckwheat other pseudo cereal gluten, sesame gluten, bean curd residue, etc. Further, dietary fibers that can be consumed by chemically or microbiologically modifying, partially decomposing or purifying the dietary fibers, and/or chemically or microbiologically synthesizing the dietary fibers may be used.

The dietary fiber may be added to the protein concentrated aqueous solution before the mineral group is added, or may be added after the protein concentrated aqueous solution and the mineral group are mixed. Preferably, the dietary fiber is added to the concentrated aqueous protein solution.

The concentration of dietary fiber in the nutritional composition can be appropriately adjusted according to the calorie, viscosity, pH, ionic strength, temperature, type of protein, type and content of other components, homogenization pressure, and the like of the prepared nutritional composition. The concentration is preferably 0 to 3g/100ml, more preferably 1 to 2.5g/100 ml. Alternatively, the concentration may be preferably 0 to 3g/100kcal, more preferably 1 to 2.5g/100 kcal.

The nutritional composition produced according to the present invention may be a nutritional composition in which dietary fibers are enriched or contain a large amount of dietary fibers. Here, if the nutritional label standard, which is a notice of labor and fat in the province of health as defined in item 1 of japan health promotion act, is used, the dietary fiber content may be 6g/100g or more, 3g/100ml or more, or 3g/100kcal or more, in order to express terms such as "high" and "high" dietary fiber. In addition, in order to use the terms "fortification", "inclusion", and the like, the dietary fiber content may be 3g/100g or more, 1.5g/100ml or more, or 1.5g/100kcal or more. Specifically, the concentration of dietary fiber contained in the nutritional composition obtained by the production method of the present invention may be 6g/100g or more, 3g/100ml or more, 3g/100kcal or more, 3g/100g or more, 1.5g/100ml or more, or 1.5g/100kcal or more.

Other ingredients

According to a preferred embodiment of the present invention, the nutritional composition obtained by the production method of the present invention may contain other components in addition to the above-mentioned proteins, minerals, lipids, saccharides, additional minerals, and dietary fibers.

Examples of the other components include vitamins, organic acids, organic bases, fruit juices, flavors, emulsifiers, thickeners, stabilizers, and the like. Here, examples of the vitamins include vitamin a, carotenes, vitamin B group, vitamin C, vitamin D group, vitamin E, vitamin K group, vitamin P, vitamin Q, vitamin U, nicotinic acid, pantothenic acid, biotin, inositol, choline, folic acid, and l-carnitine. Examples of the organic acid include malic acid, citric acid, lactic acid, tartaric acid, and erythorbic acid. Examples of the organic base include histidine.

Examples of the other components include a material having an effect of reducing feces odor (for example, 5 to 500mg (0.005 to 0.5%) of shiitake mushroom extract), a carotenoid preparation (for example, a preparation containing α -carotene, β -carotene, lycopene, lutein, and the like), an antioxidant (for example, catechin, polyphenol, and the like), and various milk-derived components (for example, butter, whey (hey) minerals, cream, whey, non-protein nitrogen, sialic acid, phospholipids, lactose, and the like).

When the nutritional composition of the present invention is used for medical purposes, examples thereof include auxiliary active ingredients that can be used in combination, such as crude drugs, nucleic acids, peptides, and antibiotics.

These other components may be used alone or in combination of 2 or more. Further, as these other components, synthetic products may be used, or foods containing a large amount of these other components may be used.

The other components may be added to the protein concentrated aqueous solution before the mineral group is added, or may be added after the protein concentrated aqueous solution and the mineral group are mixed. Preferably, the other ingredients are added after mixing the concentrated aqueous protein solution with the mineral group. When a plurality of other components are present, each component may be added simultaneously or separately.

Manufacturing method

As described above, the method for producing a nutritional composition of the present invention is a method for producing a nutritional composition containing a protein and a group of minerals containing 2 or more minerals selected from the group consisting of sodium, potassium, iron, calcium, and magnesium, the method comprising:

adding and mixing a concentrated aqueous solution of whey protein-containing protein in an amount of 2-12 g/100ml based on the mass of the protein derived from whey protein:

a) a powder or an aqueous solution of any mineral that becomes a 2-valent ion in an aqueous solution, or

b) A mineral powder mixture containing one mineral that becomes a 2-valent ion in an aqueous solution and 1 or more other minerals contained in the mineral group,

when there are excess kinds of minerals in the mineral group, powders of the excess kinds of minerals are further added to the obtained protein concentrated aqueous solution simultaneously or sequentially and mixed,

the manner of charging the minerals is described below.

In the present invention, the addition and mixing of the minerals (the powder of the minerals, the aqueous solution of the minerals, or the mineral powder mixture) means that the added minerals are stirred until the added minerals are dissolved or uniformly dispersed in the mixed solution. The mixed solution after mixing may be such that all or a part of the minerals are not dissolved as long as the minerals are uniformly dispersed. The uniform dispersion means, for example, a degree that, in the case of a powder into which a mineral substance is charged, a lump of the powder does not exist.

In the present invention, the simultaneous feeding means that all of the minerals are fed together, or that the next mineral is fed after the minerals are fed and before the minerals are uniformly dispersed. The successive addition means that after the minerals are uniformly dispersed, the next mineral is added.

First mode

According to a first aspect of the present invention, a method for producing a nutritional composition according to the present invention is a method for producing a nutritional composition containing a protein and a group of minerals containing 2 or more minerals selected from the group consisting of sodium, potassium, calcium, and magnesium, the method comprising:

adding and mixing a concentrated aqueous solution of a protein containing whey protein in an amount such that the mass of the protein derived from whey protein is 2-12 g/100ml, with a powder or an aqueous solution of any mineral that becomes a 2-valent ion in the aqueous solution,

when there are excess kinds of minerals in the mineral group, powders of the excess kinds of minerals are further added to and mixed with the obtained protein concentrated aqueous solution simultaneously or sequentially.

Here, the remaining minerals in the mineral group mean minerals other than any of the minerals that become ions of 2 valence in an aqueous solution. For example, when a group of minerals is composed of sodium, potassium, calcium, and magnesium, and calcium is initially introduced into a concentrated protein aqueous solution as a mineral that becomes a 2-valent ion, the remaining types of minerals become sodium, potassium, and magnesium. The remaining minerals may be added and mixed simultaneously or sequentially with the respective powders after the calcium is mixed into the protein concentrated aqueous solution.

Second mode

According to a second aspect of the present invention, a method for producing a nutritional composition according to the present invention is a method for producing a nutritional composition containing a protein and a group of minerals containing 2 or more minerals selected from the group consisting of sodium, potassium, calcium, and magnesium, the method comprising:

adding a concentrated aqueous solution of a protein containing whey protein in an amount such that the amount of the protein derived from whey protein is 2-12 g/100ml, and mixing a mineral powder mixture containing one of the minerals that become ions of valence 2 in the aqueous solution and 1 or more of the other minerals contained in the mineral group,

when there are excess kinds of minerals in the mineral group, powders of the excess kinds of minerals are further added to and mixed with the obtained protein concentrated aqueous solution simultaneously or sequentially.

Here, the 1 or more other minerals contained in the mineral group mean minerals other than any mineral that becomes a 2-valent ion in an aqueous solution contained in the mineral powder mixture in the mineral group. The remaining minerals in the mineral group mean any of the minerals that become ions of 2 valency in an aqueous solution and other minerals other than 1 or more minerals. For example, when the mineral group is composed of sodium, potassium, calcium, and magnesium, and calcium and sodium are mixed into a mineral powder mixture, the other 1 or more minerals are sodium, and the remaining minerals are potassium and magnesium. The remaining types of minerals may be added and mixed simultaneously or sequentially after mixing the mineral powder mixture into the protein concentrated aqueous solution. For example, when the group of minerals is composed of sodium, potassium, calcium, and magnesium, and all of these minerals are made into a mineral powder mixture, the other 1 or more minerals are sodium, potassium, and calcium or magnesium, and the remaining minerals are not present.

As shown in examples 1 to 3 of examples described later, according to the first or second aspect, when the mineral group is mixed into the protein concentrated aqueous solution once or in a plurality of times, the viscosity of each mixed solution changes and the fluidity of the mixed solution changes.

According to one aspect of the present invention, it is desirable that: the protein concentrated aqueous solution before the addition of the mineral group (including fluidity in the case of preparing the protein concentrated aqueous solution), a mixed solution obtained by adding powder or an aqueous solution of any of the minerals that become ions of valence 2 in the aqueous solution, or a mixture of the mineral powder to the protein concentrated aqueous solution, and a mixed solution obtained by adding the remaining minerals to the mixed solution have fluidity that can be mechanically stirred at a temperature at which the mineral group is added to and mixed with the protein concentrated aqueous solution. Here, the mechanical stirring is a method in which a device such as a stirrer that is commonly used for stirring a liquid material is used in the field of food and medicine production, and the device can be stirred without applying an excessive load. If the liquid has fluidity enabling mechanical stirring, an excessive load is not applied to other devices such as a liquid sending pump which require the liquid to have a certain degree of fluidity.

The fluidity that can be mechanically stirred at the temperature at which the mineral group is put into and mixed with the protein concentrated aqueous solution can be an index, for example, viscosity. Therefore, according to a preferred embodiment of the present invention, the viscosity of the concentrated protein aqueous solution before the addition of the group of minerals, the viscosity of the mixed solution obtained by adding the powder or aqueous solution of any one of the minerals that becomes a 2-valent ion in the aqueous solution, or the mixture of the mineral powder mixtures, and the viscosity of the mixed solution obtained by adding the remaining minerals to the mixed solution are 1 to 7000 mPas, preferably 1 to 5000 mPas, more preferably 1 to 2500 mPas, still more preferably 1 to 1500 mPas, still more preferably 1 to 500 mPas, when measured at 20 ℃ and 12rpm (B-type viscometer), 1 to 1500 mPas, preferably 1 to 1000 mPas, still more preferably 1 to 500 mPas, when measured at 50 ℃ and 12rpm (B-type viscometer), more preferably 1 to 300 mPas, and still more preferably 1 to 100 mPas. On the other hand, as examples of fluidity that is difficult to mechanically stir at the temperature when the mineral group is put into and mixed with the protein concentrated aqueous solution, the viscosity of the protein concentrated aqueous solution before the mineral group is put into, the viscosity of a mixed solution obtained by putting into the protein concentrated aqueous solution a powder of any of the minerals that become 2-valent ions in the aqueous solution or the mineral powder mixture, and the viscosity of a mixed solution obtained by putting into the mixed solution the remaining minerals are higher than 7000mPa · s (20 ℃, 12rpm, type B viscometer) or higher than 1500mPa · s (50 ℃, 12rpm, type B viscometer).

According to an aspect of the present invention, the mixed solution prepared according to the first or second aspect and mixed with 1 or more components selected from the group consisting of proteins, minerals, and, if necessary, sugars, lipids, additional minerals, dietary fibers, and other components may be used as it is as a nutritional composition, or may be diluted at an arbitrary dilution ratio in order to form a desired nutritional composition (such as calorie, viscosity, and concentration). Further, the mixed solution may be homogenized after high-temperature sterilization or homogenized and then sterilized at high temperature.

The heating conditions for high-temperature sterilization are not particularly limited as long as they are the conditions for heat sterilization which are generally used in the field of foods and medicines, and any conditions can be used. The heating conditions for high-temperature sterilization in the acidic solution include a method of sterilizing at 90 to 100 ℃ for 30 to 60 seconds and then hot-compressing and filling (hot-filling). The heating conditions for high-temperature sterilization in the neutral solution include ordinary high-temperature sterilization such as sterilization at 120 to 130 ℃ for 5 to 10 seconds.

In addition, the pressure of the mixed solution can be arbitrarily applied during high-temperature sterilization. Examples of the high-temperature sterilization apparatus include a plate heat exchanger, a tubular heat exchanger, a steam jet sterilizer, a steam injection sterilizer, and an electric heating sterilizer.

Homogenization, for example, a homogenizer may be used. The operating conditions may be appropriately adjusted depending on the scale of production, the type and content of proteins, minerals, and other components of the prepared nutritional composition. For example, when the temperature is about 40 to 80 ℃ and the flow rate is 10 to 2000L/h, the pressure is 10 to 100MPa, 10 to 50MPa, or 15 to 30MPa, for example. The operating conditions may also be changed to process multiple times if desired.

Nutritional composition

The nutritional composition obtained by the production method of the present invention contains, as described above, proteins and a mineral group containing 2 or more minerals selected from sodium, potassium, iron, calcium, and magnesium. The nutritional composition of the present invention further contains 1 or more components selected from sugars, lipids, additional minerals, dietary fibers and other components as necessary.

The nutritional composition of the present invention may further contain, as additives, for example, a thickener, a gelling agent, a stabilizer, a preservative, a wetting agent, an emulsifier, a sweetener, a coloring agent, an antioxidant, and a pH adjuster, as required.

Here, the thickener and gelling agent can impart viscosity to the nutritional composition of the present invention, and can freely adjust physical properties to a liquid state, a semisolid state, a solid state, and a gel state. Examples of the thickener and gelling agent used in the present invention include guar gum, tara gum, locust bean gum, tamarind seed gum, flaxseed gum, gum arabic, karaya gum, agar, carrageenan, curdlan, xanthan gum, gellan gum, pectin, cellulose, chitin, chitosan, soybean polysaccharides, and the like. The thickener and gelling agent may be used in the nutritional composition of the present invention in any type, proportion, and amount.

The nutritional composition of the present invention is provided as a food composition or a pharmaceutical composition, according to a preferred embodiment, mainly for the purpose of nutritional supplementation. The nutritional composition of the present invention may be orally ingested or enterally administered alone or in admixture with commercially available foods or medicines at an arbitrary ratio, as it is or through intestines (tubes).

According to one embodiment of the present invention, the nutritional composition of the present invention is a liquid food, a medical food, an enteral nutrient, a special-purpose food, or a nutritional supplement drink. In addition, according to a preferred embodiment of the present invention, the nutritional composition of the present invention is a food for dysphagia patients. Here, as the shape of the nutritional composition of the present invention, for example, a liquid, a thickened suspension, a gum, a paste, a semisolid, or the like can be given.

The liquid food is a food or a medicine having fluidity such that a patient can swallow the liquid food without chewing, and for example, a food having a water content of 60 to 85% by weight and having good fluidity in a feeding tube. Examples of such fluidity include fluidity that satisfies the condition that the flow rate under a drop height of 60cm at a temperature of 25 ℃ is 100 ml/hour or more.

The medical food is a food or medicine recommended to be taken by a patient from the viewpoint of treatment and prevention used in a medical field. The enteral nutrient is a nutrient supplement administered through the tube.

The food for special use is a so-called "food for which special use is permitted", which is suitable for development, maintenance, and recovery of health of a subject who needs medical and nutritional care, such as an infant, a pregnant woman, a lactating woman, and a patient. The food for special use includes food for dysphagia patients, and food for special health promotion. According to a preferred embodiment of the present invention, the food for special use is a food for dysphagia.

The nutritional supplement drinks include not only health foods, functional foods, foods with indications of risk of diseases, and the like, but also classified foods such as foods for patients.

According to one embodiment of the present invention, the nutritional composition of the present invention may be a nutritional supplement, a nutritional balance adjuster, a mineral supplement, a mineral balance adjuster, a water supply adjuster, an osmotic pressure balance adjuster, or the like, which has a health maintenance and promotion effect depending on the nutritional function, i.e., nutritional components. The nutritional composition of the present invention may be an oral intake preparation, a tube nutritional preparation, an enteral nutritional preparation, a preparation for persons with difficulty in swallowing, or the like, depending on the mode of use.

The pH value of the nutritional composition is preferably 2.5-8, and more preferably 3-6. In general, a nutritional food or a medicine adjusted to an acidic pH is preferable because it has good storage stability as a product and, when used as an enteral nutrient, it causes less aggregation of protein components by gastric juice when administered into the stomach through a feeding tube than a neutral liquid nutritional food and can suppress clogging of the feeding tube.

The pH of the nutritional composition may be adjusted, for example, using a pH adjuster. The pH adjuster that can be used here is not particularly limited as long as it can adjust the pH to the above range and can be used in food and medicine, and typically includes sodium hydroxide, potassium hydroxide, sodium bicarbonate, and sodium carbonate. These may be used alone or in combination.

The calorie (or energy value) of the nutritional composition of the present invention can be appropriately adjusted according to the components contained in the nutritional composition. The calorie of the nutritional composition is preferably 50 to 250kcal/100ml, and more preferably 100 to 200kcal/100 ml.

The energy occupied by each component in the nutritional composition is preferably 2-24 kcal/100ml or 2-24 kcal/100kcal, 0-96 kcal/100ml or 0-96 kcal/100kcal of carbohydrate, and 0-36 kcal/100ml or 0-36 kcal/100kcal of lipid.

Examples

The present invention will be described in detail with reference to the following examples, but the present invention is not limited thereto.

Example 1

A mixed solution was prepared in the formulation shown in table 1 below. Specifically, acidic whey protein purified product (WPI) (protein content 90 wt%), dextrin having DE value of 20-40, indigestible dextrin, sweetener, foam inhibitor, zinc gluconate, copper gluconate, and selenium yeast are added to water at a water temperature of 60 deg.C and mixed. To the obtained protein concentrated aqueous solution having a water temperature of 50 to 70 ℃, powders of minerals (calcium lactate (Ca), sodium chloride (Na), magnesium sulfate heptahydrate (magnesium sulfate heptahydrate) (Mg), and potassium chloride (K)) in the compounding ratios shown in table 1 were separately charged, or powders of 2 or more minerals uniformly mixed in a powdery state in advance were charged, and the powders were mixed with stirring until they became uniform, to obtain a mixed solution. The pH value of the mixed liquid varies according to the amount of the mineral, and is in the range of 2.5 to 5.

Here, the mineral equivalent means a value obtained by calculating only minerals from molecular weights in the form of salts containing minerals. The calculated mineral content relative to the protein content of the whey protein is a value obtained by multiplying one hundred percent of the calculated mineral content relative to the protein content of the whey protein (acidic WPI) to be blended. Specifically, the amount of the whey protein can be calculated by the amount of the mineral converted/the amount of protein contained in the whey protein × 100, that is, the amount of the mineral converted/{ amount of whey protein mixed × protein content of whey protein } × 100.

Table 1: compounding list of mixed liquid

The viscosity of the resulting mixed solution was measured using a B-type viscometer ("TVB-10", manufactured by Toyobo Co., Ltd.) at a water temperature of 20 ℃ and 12 rpm. The state of the solution in a gel or liquid state was visually checked, and the solution was scooped out with a spoon and dropped. In the present invention, the gel state means a physical property such as jam having viscosity and a three-dimensional structure and lacking fluidity, the thickened liquid state means a physical property such as viscosity but not having a very three-dimensional structure and having fluidity capable of being mechanically stirred at a temperature when a group of minerals is added to and mixed with a protein concentrated aqueous solution, and the liquid state means a physical property such as low viscosity and no three-dimensional structure and having fluidity capable of being mechanically stirred at a temperature when a group of minerals is added to and mixed with a protein concentrated aqueous solution. The results are shown in Table 2.

TABLE 2 viscosity and Properties of the mixture

Example 2

A mixed solution was prepared in the formulation shown in table 3 below. The liquid mixture was prepared in the same manner as in example 1. The viscosity of the obtained mixed solution and the results of the properties of the solution are shown in table 4.

Table 3: compounding list of mixed liquid

TABLE 4 viscosity and Properties of the mixture

Example 3

The mixed solution was prepared in the formulation shown in table 5 below. Specifically, the same acidic WPI, dextrin and suds suppressor as in example 1 were added to water at a water temperature of 70 ℃ and mixed until homogeneous. The pH value of the obtained protein thick water solution is 3.25-3.3. To the obtained protein mixture with a water temperature of 50 to 70 ℃, powders of minerals (calcium lactate, sodium chloride, magnesium sulfate heptahydrate, potassium chloride) in the amounts shown in table 5 were added in one kind in the order shown in table 6. The mineral is added after the 2 nd component and the mineral added before are mixed in the solution until the mixture becomes uniform. All the minerals are added and mixed in sequence to obtain a mixed solution.

Table 5: compounding list of mixed liquid

The viscosity of the resulting mixed solution was measured using a B-type viscometer at a water temperature of 20 ℃ and 12rpm in the same manner as in example 1, and the state of the solution was visually checked by the touch at the time of scooping with a spoon and dropping. The results are shown in Table 6.

Table 6: order of adding minerals and viscosity and properties of the mixed solution

In the conditions of the concentrated protein aqueous solutions in table 5, when the concentration of whey protein (acidic WPI) was set to 14 to 20g/100ml, the concentrated protein aqueous solution gelled before the mineral group was charged, and even when the mineral group was added thereafter, the concentrated protein aqueous solution could not be uniformly stirred.

Example 4: manufacture of liquid nutritional composition

The liquid nutritional composition was manufactured according to the following procedure.

(1) Preparation of Water-soluble liquid mixture

The same acidic WPI, dextrin, indigestible dextrin, sweetener, antifoaming agent, zinc gluconate, copper gluconate, and selenium yeast as in example 1 were added to warm water at 70 ℃ in a water-soluble tank in the formulation shown in table 7 below, and mixed until uniform. The pH value of the obtained protein thick water solution is 3.25-3.3.

The minerals were added by the following two methods.

1. Mineral powder is added to the protein mixture in the order of calcium lactate, magnesium sulfate heptahydrate, sodium chloride, and potassium chloride. The mineral substances are added from the 2 nd component and thereafter, and the previously added mineral substances are mixed in the mixed solution until the mineral substances are uniformly dissolved or dispersed. All the minerals are added and mixed in sequence to obtain the water-soluble mixed solution.

Although an increase in viscosity due to the addition of the mineral was observed, the viscosity was suppressed to less than 7000 mPas (20 ℃, 12rpm, type B viscometer), and there was no problem in production.

2. A substance obtained by mixing calcium lactate and magnesium sulfate heptahydrate in a powdery state in advance is added and mixed to a protein mixed solution, and then sodium chloride and potassium chloride are added one by one in this order. The charging method was the same as 1. Although an increase in viscosity due to the addition of the mineral was observed, the viscosity was suppressed to less than 7000 mPas (20 ℃, 12rpm, type B viscometer), and there was no problem in production.

TABLE 7 blending of water-soluble mixed solution

(2) Preparation of fat-soluble liquid mixture

In another tank (fat-soluble tank) containing the ingredients shown in table 8 below, an emulsifier, granulated sugar and vegetable fat were added to water having a water temperature of 85 to 90 ℃ and mixed with stirring until the mixture became homogeneous, to obtain a fat-soluble mixed solution.

Table 8: compounding of fat-soluble mixed solution

(3) Manufacture of liquid nutritional composition

The water-soluble mixed solution and the fat-soluble mixed solution were further mixed in another tank (blending tank), and the flavor, citric acid, ferrous sulfate, vitamin mixture, and ascorbic acid were added thereto at 50 to 60 ℃ in the following formulation shown in table 9, and mixed while stirring until uniform.

Table 9:

the blending amount in Table 10 was adjusted by adding water to the blending tank.

Wheat 10 formula of liquid nutrient composition

The resulting mixture was homogenized (homogenizer, 12MPa at stage 1, 3MPa at stage 2), and then kept at 90 ℃ for 10 minutes for sterilization. As a result, a liquid nutritional composition is obtained. The specific gravity and nutritional composition of the nutritional composition were determined. The results are shown in Table 11.

TABLE 11 specific gravity and nutritional composition of liquid nutritional composition

Specific gravity of 1.1

Example 5: preparation of semisolid nutritional composition

A semi-solid nutritional composition was produced according to the following procedure.

(1) Preparation of Water-soluble liquid mixture

A water-soluble mixed solution was prepared in accordance with the method described in example 4.

(2) Preparation of fat-soluble liquid mixture

In another tank (fat-soluble tank) containing the ingredients shown in table 12 below, agar, a gelling agent, an emulsifier, granulated sugar, and vegetable fat were added to water having a water temperature of 85 to 90 ℃ and mixed while stirring until the mixture became homogeneous, to obtain a fat-soluble mixed solution.

TABLE 12 compounding of fat-soluble mixtures

(3) Preparation of semisolid nutritional composition

The water-soluble mixed solution and the fat-soluble mixed solution were further mixed in another tank (blending tank), and the flavor, citric acid, ferrous sulfate, vitamin mixture, and ascorbic acid were added thereto at 50 to 60 ℃ in the formulation shown in table 9, and mixed while stirring until uniform.

The blending amount in Table 13 was adjusted by adding water to the blending tank.

TABLE 13 formulation of semisolid nutritional compositions

The resulting mixture was homogenized (homogenizer, 12MPa at stage 1, 3MPa at stage 2), and then kept at 90 ℃ for 10 minutes for sterilization. As a result, a semisolid nutritional composition was obtained. The specific gravity and nutritional composition of the nutritional composition were determined. The results are shown in Table 14.

Wheat 14 proportion and nutrient composition of semi-solid nutrient composition

Specific gravity of 1.1

Claims (12)

1. A method for producing a nutritional composition containing a protein and a mineral group containing 2 or more minerals selected from the group consisting of sodium, potassium, calcium, and magnesium, the method comprising:

adding and mixing a concentrated aqueous solution of whey protein-containing protein in an amount of 2-12 g/100ml based on the mass of the protein derived from whey protein:

a) a powder or aqueous solution of a calcium or magnesium mineral which becomes a 2-valent ion in an aqueous solution, or

b) A mineral powder mixture containing a mineral of calcium or magnesium which becomes a 2-valent ion in an aqueous solution and 1 or more other minerals contained in the mineral group,

when there are excess kinds of minerals in the mineral group, powders of the excess kinds of minerals are further added to the obtained mixed solution simultaneously or sequentially and mixed.

2. The method according to claim 1, wherein the viscosity of the concentrated protein aqueous solution, the mixed solution obtained by adding the powder or aqueous solution of the mineral of a) or the mineral powder mixture of B) to the concentrated protein aqueous solution, and the mixed solution obtained by adding the remaining mineral to the mixed solution are 1 to 7000 mPas, and the measurement conditions of the viscosity are 20 ℃, 12rpm, and B-type viscosity.

3. The method according to claim 1, wherein the concentrated aqueous protein solution further contains a saccharide, and the concentration of the saccharide in the concentrated aqueous protein solution is 50g/100ml or less.

4. The method according to claim 1, wherein the pH of the concentrated aqueous protein solution is 2.5 to 8.

5. The method of claim 1, wherein the nutritional composition further comprises 1 or more additional minerals selected from the group consisting of zinc, copper, manganese, selenium, molybdenum, and chromium.

6. The method of claim 1, wherein the nutritional composition further comprises a lipid.

7. The method according to claim 1, wherein the nutritional composition has a caloric content of 0.5 to 2.5 kcal/ml.

8. The method of claim 1, wherein the nutritional composition is a food composition or a pharmaceutical composition.

9. The method of claim 1, wherein the nutritional composition is a liquid food, a medical food, a special purpose food, or a nutritional supplement drink.

10. The method of claim 1, wherein the nutritional composition is an enteral nutritional.

11. The method of claim 1, wherein the nutritional composition is a food for dysphagia.

12. A nutritional composition produced by the method of any one of claims 1 to 11.