JP2014024819A - Emulsified nutritive composition - Google Patents

Abstract

【Task】
Providing an emulsified nutritional composition with high emulsification stability after heat sterilization, low viscosity, and no odor or bitterness, even with a high fat content despite having a low protein content To do.
[Solution]
An emulsified nutritional composition comprising protein, fats and oils, emulsifier, sugar and water,
The lipid has a mass ratio of 7 to 38 with respect to protein 1,
Caseinate (A) as a protein is 0.1 to 5.0% by mass, and as an emulsifier, a fatty acid ester of diglycerin having an average number of ester bonds with a fatty acid of 1.2 to 2.0, and / or a fatty acid. 0.01-1.0 mass% of polyglycerol fatty acid ester (B) which is a fatty acid ester of triglycerol having an average ester bond number of 2 to 3
An emulsified nutritional composition containing the composition and having good emulsion stability.
[Selection figure] None

Description

  The present invention relates to an emulsified nutritional composition that can be suitably used for liquid foods, concentrated liquid foods, enteral nutrients, integrated nutritional foods, special-purpose concentrated liquid foods, and pathologically concentrated liquid foods. More specifically, the present invention relates to an emulsified nutritional composition which is used in enteral nutrition and contains liquids such as proteins, fats and oils, emulsifiers, sugars and water, and which is fluid and fluid.

  As a method of administering nutrition to elderly people who cannot take a normal meal, enteral nutrition that does not require strict aseptic operation has the advantage of preventing intestinal atrophy and maintaining a protective function as a safe method It is used.

  However, the burden on kidney function due to an increase in protein intake accompanying the prolonged administration period of enteral nutrients has become a problem in elderly people who have entered enteral nutrition. In general, the elderly often have impaired kidney function, and the number of kidney dialysis patients is increasing year by year. Kidney disease is also known as one of the three major complications in diabetic patients, which have been increasing in recent years, and diabetic nephropathy is the leading cause of introducing chronic dialysis. For this reason as well, reducing the burden on the kidney by reducing protein intake is one of the major challenges for patients undergoing enteral nutrition.

  In addition, in the case of enteral nutrients with a reduced amount of protein, low emulsification stability becomes a problem. This is because emulsified nutritional compositions generally have emulsification stability secured by emulsification with proteins and emulsifiers, but their emulsification stability decreases when the protein mass is extremely reduced. In addition, enteral nutritional supplements with reduced protein content generally supplement nutrients by increasing sugars and fats to compensate for the energy that decreases with decreasing protein content. The increase in the amount of fats and oils accompanying this further leads to a further decrease in emulsion stability.

  Therefore, enteral nutrients with reduced protein content have a low viscosity because they have high emulsification stability after heat sterilization and are intended for drinking even in compositions with low protein content and high fat content. Quality that does not have odor or bitterness is required.

  In order to provide such an emulsified nutritional composition, various devices have been conventionally made. For example, Patent Document 1 discloses a technique relating to a medical nutrition composition that has a reduced taste, even if the amount of protein is small. This shows that the addition of trehalose reduces the taste of emulsifiers in the emulsified composition even when the amount of protein is low. Is not technically easy because it does not increase lipids and therefore has little effect on the emulsified state. However, it is not appropriate to supplement the energy reduced due to the decrease in protein with only carbohydrates in consideration of the energy balance between carbohydrates and lipids.

  In Patent Document 2, a high-glyceride plasma, which is a low-protein diet used for patients with kidney diseases and is supplemented with carbohydrates for the energy of protein reduction that is generally performed, is compared to the total calorie with a high protein composition. The problem has been solved by increasing the proportion of lipids and decreasing the proportion of carbohydrates. However, the problem of reducing protein intake, which is most problematic for patients with renal diseases, has not been solved.

  Patent Document 3 discloses a technique related to a liquid adjusted nutrition composition applicable to each symptom of a kidney disease patient. This is a technique in which a low protein composition is appropriately mixed with a high protein composition similar to conventional ones when necessary, but the poor emulsification stability of the low protein composition has not been mentioned. There is no solution.

  As described above, emulsified nutrition with low viscosity, low viscosity and no odor or bitterness, with high emulsion stability after heat sterilization, and suitable for drinking, even with a high fat content despite having a low protein content No composition has ever been available.

JP 2000-279105 A JP 2000-264844 A Japanese Patent Laid-Open No. 10-66541

  The present invention has been made under the background as described above. Even if the amount of fats and oils is high, the emulsion stability after heat sterilization is high and it is suitable for drinking purposes. It is to provide an emulsified nutritional composition having a low viscosity and no odor or bitterness.

  The present inventors diligently studied to obtain an emulsified nutritional composition having high emulsification stability after heat sterilization even when the amount of fats and oils is high even though the protein content is low. Caseinates and specific emulsifiers It was found that an emulsified nutritional composition having a high emulsification stability even after heat sterilization can be obtained when a specific amount is used in combination, and the present invention has been completed. The present invention comprises the following <1> to <8> inventions.

<1> An emulsified nutritional composition containing protein, fats and oils, emulsifier, sugar and water, wherein the lipid is in a mass ratio of 7 to 38 with respect to protein 1, and caseinate (A) is 0. 1 to 5.0% by mass and, as an emulsifier, a triglyceride fatty acid ester having an average number of ester bonds with fatty acids of 1.2 to 2.0 and / or an average number of ester bonds with a fatty acid of 2 to 3 An emulsified nutritional composition comprising 0.01 to 1.0% by mass of a polyglycerin fatty acid ester (B) which is a fatty acid ester of glycerin and having good emulsification stability.

<2> Furthermore, as an emulsifier, polyglycerin fatty acid ester (C), which is a fatty acid ester of polyglycerin having an average number of ester bonds with fatty acids of 3 to 5 and an average degree of glycerin polymerization of 3.5 to 6, is 0.01 to 0.01. The emulsified nutritional composition according to <1>, characterized by containing 9% by mass.

<3> The emulsified form according to <2>, wherein the polyglycerin fatty acid ester (C) is a polyglycerin fatty acid ester having a ratio of the average number of ester bonds to the average degree of glycerin polymerization of 0.9 to 1.5. Nutritional composition.

<4> The emulsified nutritional composition according to the above <2> or <3>, wherein the total amount of the fats and oils, the polyglycerin fatty acid ester (B), and the polyglycerin fatty acid ester (C) is 1 to 18% by mass. .

<5> The above-mentioned <1> to <4>, wherein the polyglycerin fatty acid ester (B) is a diglycerin fatty acid ester having an average number of ester bonds with a fatty acid of 1.3 to 1.7. Emulsified nutritional composition.

<6> One or more fatty acids selected from the group consisting of myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid, eicosenoic acid, behenic acid, and erucic acid The emulsified nutritional composition according to any one of <1> to <5>, which is a fatty acid.

<7> The emulsified nutritional composition according to <6>, wherein the fatty acid is oleic acid and / or stearic acid.

<8> The emulsified nutritional composition according to any one of <1> to <7>, which contains only caseinate (A) as a protein.

  According to the present invention, an emulsified nutritional composition having a low protein mass and a large amount of fats and oils, high emulsification stability after heat sterilization, and suitable for drinking purposes with low viscosity and no odor or bitterness Can provide things.

[Energy requirement and low proteinity of emulsified nutritional composition]
The emulsified nutritional composition of the present invention is composed of water, protein, lipid, and sugar as a basic composition, and usually further contains dietary fiber, vitamins, minerals and the like. The balance is set according to each purpose with reference to “Japanese food intake standards (2010 edition)” formulated by the Ministry of Health, Labor and Welfare. However, since the “Japanese dietary intake standard (2010 version)” is set for healthy individuals, the energy requirement per day is 1350 kcal to 2750 kcal, but those who use liquid foods In many cases, the person is bedridden and the basal metabolic rate is low, and the daily heat requirement is often set to 800 kcal to 1500 kcal.

  Since the emulsifier is decomposed into fatty acids in the body and acts as a calorie source, in the present invention, lipid means a combination of fats and oils and emulsifiers. The emulsified nutritional composition of the present invention contains lipid on a mass basis in a mass ratio of 7 to 38, preferably 8 to 25, more preferably 10 to 15 with respect to protein 1. When the numerical value of the lipid is less than 7, the necessary heat amount cannot be secured, and when it exceeds 38, the emulsion stability is lowered.

[Proteins and caseinates (A)]
The emulsified nutritional composition of the present invention uses caseinate (A) as a protein. Specific examples of caseinate (A) include casein Na, casein K, casein Ca, casein Mg, and the like, and caseinates produced from milk are common. It is essential that the amount of caseinate (A) is 0.1 to 5% by mass, preferably 0.15 to 1% by mass, more preferably 0.2 to 0. 8% by mass. When the burden on the kidney is considered nutritionally, the smaller the blending amount, the better. However, when it is less than 0.1% by mass, the emulsion stability is remarkably lowered. On the other hand, if it is more than 5% by mass, it is more than nutritionally necessary and sufficient, and the burden on the kidney is increased, which is not preferable for patients with kidney disease and also causes a decrease in emulsion stability. The emulsified nutritional composition of the present invention can use a small amount of protein other than caseinate (A) as the protein, but preferably only caseinate (A). In addition, the compounding quantity of the protein in this invention is 0.1-6 mass% normally with respect to the whole liquid nutrition composition, Preferably it is 0.15-2 mass%.

[Polyglycerin fatty acid ester (B)]
The emulsified nutritional composition of the present invention uses polyglycerin fatty acid ester (B) as an emulsifier. The polyglycerol fatty acid ester (B) is a fatty acid ester of diglycerol having an average number of ester bonds with fatty acids of 1.2 to 2.0 and / or a fatty acid of triglycerol having an average number of ester bonds with fatty acids of 2 to 3. Ester. The polyglycerin fatty acid ester (B) is preferably the former, that is, a fatty acid ester of diglycerin having an average number of ester bonds with a fatty acid of 1.2 to 2.0, among which the average number of ester bonds is 1.3 to 1. .7 is preferred, and 1.5 is particularly preferred. When the average number of ester bonds is outside the range of 1.2 to 2.0, the hydrophilic / lipophilic balance of the polyglycerin fatty acid ester (B) is lost, and fine emulsified particles and emulsion stability cannot be obtained. The fatty acid ester of triglycerol having an average number of ester bonds of 2 to 3 with the latter fatty acid has the same properties as the fatty acid ester of diglycerin having an average number of ester bonds of 1.2 to 2.0 with the former fatty acid. Therefore, the same effect can be expected. In the present invention, the average number of ester bonds refers to the average number of fatty acids bonded to one molecule of the polyglycerol skeleton. The polyglycerin fatty acid ester (B) is essential to be 0.01 to 1.0% by mass, preferably 0.1 to 0.75% by mass, more preferably 0.3%, based on the entire liquid nutritional composition. It is -0.6 mass%. When the polyglycerin fatty acid ester (B) is less than 0.01% by mass or more than 1.0% by mass, fine emulsified particles and emulsion stability cannot be obtained. In the present invention, diglycerin is defined as polyglycerin having an average degree of glycerin polymerization of 1.5 or more and less than 2.5, and triglycerin is defined as polyglycerin having an average degree of glycerin polymerization of 2.5 or more and less than 3.5. Is done. Here, the average degree of glycerol polymerization indicates the average number of polymerized glycerol molecules in the polyglycerol skeleton. When the average degree of glycerin polymerization of the polyglycerin fatty acid ester (B) is 4 or more, the action of lowering the interfacial tension when dissolved in fats and oils is remarkably lowered, and fine emulsified particles and emulsion stability cannot be obtained. In addition, when monoglycerin fatty acid ester is used instead of polyglycerin fatty acid ester (B), the hydrophilic / lipophilic balance is lost, and when dissolved in fats and oils, the action of lowering the interfacial tension is remarkably reduced, resulting in fine emulsification. Particles and emulsion stability cannot be obtained. In the polyglycerin fatty acid ester (B), the fatty acid is preferably a saturated or unsaturated monovalent carboxylic acid having 14 to 22 carbon atoms, more preferably 16 to 20 carbon atoms, and still more preferably 18 carbon atoms. . Specific examples include myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid, eicosenoic acid, behenic acid, erucic acid, etc., among which stearic acid, oleic acid , Linoleic acid and linolenic acid are preferred.

[Polyglycerin fatty acid ester (C)]
The emulsified nutritional composition of the present invention can use polyglycerol fatty acid ester (C) as an emulsifier. The polyglycerin fatty acid ester (C) is a polyglycerin fatty acid ester (C) which is polyglycerin having an average number of ester bonds with fatty acids of 3 to 8 and an average degree of glycerin polymerization of 3.5 to 6. Here, the average number of ester bonds is preferably 4 to 6, more preferably 5. The average degree of glycerol polymerization of polyglycerol is preferably 4-5, more preferably 4. If the average number of ester bonds is too small or too large, the hydrophilic / lipophilic balance of the polyglycerol fatty acid ester (C) is lost, and the hydrophobic group of the polyglycerol fatty acid ester (C) binds to the hydrophobic region of the protein and protects it. The decrease in the viscosity may cause protein aggregation due to the aggregation of the hydrophobic regions of the hydrophobic group of the protein. As a result, fine emulsified particles and emulsion stability may not be obtained. On the other hand, if the average degree of glycerin polymerization is too large, the hydrophilic group of the polyglycerin fatty acid ester (C) becomes larger and the hydrophilicity increases, and the hydrophobic group of the polyglycerin fatty acid ester (C) binds to the hydrophobic region of the protein. When the action is lowered, there is a possibility that protein aggregation is caused by aggregation of hydrophobic regions of the hydrophobic group of the protein, and as a result, fine emulsified particles and emulsion stability may not be obtained. If the average degree of glycerin polymerization is too small, the hydrophilic group of the polyglycerin fatty acid ester (C) is small, so that the lipophilicity is increased, but the molecular weight of the polyglycerin fatty acid ester (C) as a whole is small, so that the molecule is The protective action of the protein hydrophobic group when bound to the hydrophobic region of the protein is weak, and there is a possibility that the effect of preventing protein aggregation due to the aggregation of the hydrophobic regions of the hydrophobic group of the protein may not be obtained effectively. As a result, fine emulsion particles and emulsion stability may not be obtained. The polyglycerin fatty acid ester (C) is usually used in an amount of 0.01 to 9% by mass, preferably 0.5 to 7% by mass, more preferably 0.7 to 5% by mass, based on the entire liquid nutritional composition. In addition, although there exists the method by HLB (hydrophilic lipophilic balance) as a method of showing the kind and characteristic of an emulsifier, when HLB was used in this invention, exact classification and specification were difficult. Therefore, in the present invention, the classification and identification of the polyglycerin fatty acid ester (C) were performed using the average degree of glycerin polymerization and the average number of ester bonds as indices. The ratio of the average number of ester bonds to the average degree of glycerin polymerization is preferably 0.9 to 1.5, and more preferably 1.0 to 1.25. If the ratio of the average number of ester bonds to the average degree of glycerol polymerization is too small or too large, the hydrophilic / lipophilic balance of the polyglycerol fatty acid ester (C) is lost, and the hydrophobicity of the protein of the hydrophobic group of the polyglycerol fatty acid ester (C) There is a possibility that protein aggregation is caused by aggregation of the hydrophobic regions of the hydrophobic group of the protein due to the reduction of the binding to the region and the protective action. As a result, fine emulsion particles and emulsion stability may not be obtained. In the polyglycerol fatty acid ester (C), as the fatty acid, a saturated or unsaturated monovalent carboxylic acid having preferably 14 to 22 carbon atoms, more preferably 16 to 20 carbon atoms, and still more preferably 18 is used. Specific examples include myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid, eicosenoic acid, behenic acid, erucic acid, etc., among which stearic acid, oleic acid , Linoleic acid and linolenic acid are preferred.

[Oil]
As the fats and oils used in the present invention, those generally used for food can be used without departing from the object of the present invention. Examples of oils and fats include vegetable oils such as rapeseed oil, soybean oil, corn oil, coconut oil, palm oil, palm kernel oil, sunflower oil, olive oil, rice oil, and perilla oil, and beef fat, pork fat, milk fat, Examples include fish oil and MCT.

[Sugar]
As the saccharide used in the present invention, those generally used for food can be used without departing from the object of the present invention. Examples of saccharides include monosaccharides such as glucose and fructose, disaccharides such as sucrose, lactose, trehalose, and palatinose, oligosaccharides, starch, isomerized sugar, reduced starch syrup, and reduced dextrin in addition to starch degradation products. . As a compounding quantity of carbohydrate, the remainder for satisfy | filling the energy as a required nutrient composition is mix | blended with respect to the mixture of protein (A) and a lipid as a nutrient composition. That is, the total amount of the liquid nutritional composition is preferably 17 to 28% by mass, more preferably 20 to 25% by mass. The energy ratio of the saccharide is preferably 47 to 71% of the whole, more preferably 51 to 67%, and most preferably 55 to 63%.

[Lipid]
The total amount of lipids in the present invention, that is, the total amount of polyglycerin fatty acid ester (B) and polyglycerin fatty acid ester (C), which are emulsifiers, and fats and oils is preferably 1 to 18% by mass of the total liquid nutritional composition, more preferably Is 3 to 15% by mass, more preferably 4 to 12% by mass, and most preferably 5 to 9% by mass. If the total amount of fats and oils and emulsifier is less than 1% by mass, the nutritional value is low, and if it is more than 18% by mass, the emulsion stability cannot be obtained. The energy ratio of the lipid is preferably 28 to 52%, more preferably 32 to 48%, and most preferably 36 to 44%.

[Other raw materials]
The emulsified nutritional composition of the present invention may use dietary fiber, minerals, vitamins, and fragrances in addition to the above essential components. Moreover, although the emulsified nutrition composition of this invention is a liquid nutrition composition, it is needless to say that water is contained, but the content is 45 to 80 mass% normally with respect to the whole liquid nutrition composition.

[Dietary fiber]
In order to enhance the physiological effect of the nutritional composition, the dietary fiber used in the present invention may be one that is generally used for foods without departing from the object of the present invention. As dietary fiber, for example, tamarind seed gum, guar gum, guar gum enzymatic degradation product, wheat germ, indigestible dextrin, soy dietary fiber, pullulan, gum arabic, indigestible dextrin, beet fiber, low molecular weight sodium alginate, agar, Examples include xanthan gum, gellan gum, psyllium seed coat, cellulose, polydextrose, corn fiber, and wheat bran.

[mineral]
The emulsified nutritional composition of the present invention may contain minerals such as sodium, potassium, calcium, magnesium, iron, zinc, copper, selenium, chromium, molybdenum, manganese, and iodine. As a raw material to be used, those generally used for food may be used without departing from the object of the present invention.

[vitamin]
The emulsified nutritional composition of the present invention comprises 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 be included. As a raw material to be used, those generally used for food may be used without departing from the object of the present invention.

[Calorie]
The calorific value of the emulsified nutritional composition of the present invention is preferably 1.0 kcal or more per ml of liquid food, more preferably 1.2 kcal or more, and most preferably 1.5 kcal or more. In clinical nutrition, increasing the amount of heat per unit volume has been evaluated as advantageous for both the user and the user, such as reducing the required intake (volume) and shortening the administration time. .

[Outline of manufacturing method]
The emulsified nutritional composition of the present invention can be produced by the following preparation, homogenization, sterilization, and filling.

[Manufacturing method and preparation]
The blending step is a step of dissolving the raw material of the emulsified nutritional composition in water. The raw materials are dissolved by stirring with a propeller attached to the mixing tank after the mixing tank is charged. In the case of a raw material that is difficult to dissolve, the raw material is dissolved using a high-speed stirrer or a dissolving device such as a powder dissolver. The water temperature during preparation is preferably 25 ° C to 80 ° C, more preferably 35 ° C to 70 ° C, and most preferably 40 ° C to 60 ° C. If the water temperature is low, the raw materials cannot be dissolved efficiently, which hinders efficient work. Moreover, when an undissolved substance remains, it will obstruct the piping clogging at the time of sending liquid to a subsequent homogenization process, and homogenization with a homogenizer. When the water temperature is high, the raw materials can generally be dissolved more efficiently than at low temperatures, but it causes deterioration of components that are easily heat-denatured such as vitamins and fish oil, which has an undesirable effect on quality.

[Manufacturing method / homogenization]
The homogenization of the emulsified nutritional composition is performed for the purpose of O / W emulsification of fats and oils. A high-speed homomixer, a Manton Gorin type homogenizer (low pressure homogenizer, high pressure homogenizer), a microfluidizer (trade name, manufactured by Microfluidic Corporation) or the like is used for refining the emulsified particles in O / W emulsification. A high-pressure homogenizer is preferably used in view of homogenization capability, processing flow rate, and manufacturing cost. The homogenization pressure is preferably 10 to 100 MPa, more preferably 30 to 80 MPa, and most preferably 40 to 60 MPa.

[Manufacturing method and sterilization]
For sterilization of the emulsified nutritional composition, heat sterilization such as retort sterilization and UHT sterilization is used. There are a direct method and an indirect method for UHT sterilization, and an indirect method includes a plate type and a tubular type. Direct methods include a steam injection method and a steam infusion method. Any sterilization method may be used as long as it does not deviate from the object of the present invention and the sterilization is sufficiently performed.

[Manufacturing method and filling]
In the case of retort sterilization, the emulsified nutritional composition is filled in a sealed container before sterilization. In the case of UHT sterilization, the container is aseptically filled after sterilization. In the case of retort sterilization, examples of the sealed container include soft packaging materials such as an aluminum pouch and a soft bag container. In the case of UHT sterilization, examples include a tetrapack and a PET bottle. In order to suppress the oxidation of the nutritional composition, it is preferable to use a polyvinylidene chloride coat, an aluminum oxide (alumina) transparent vapor deposition, a silica transparent vapor deposition film or the like in the case of a soft packaging material. In the case of Tetra Pak, it is preferable to use MSE strip tape or the like in order to suppress oxidation due to oxygen permeation from the strip tape.

[Properties]
The property was confirmed as one of the confirmation items of the emulsion stability in the present invention. The properties were confirmed after 24 hours of production and after 72 hours in a 60 ° C. thermostat after production. Since confirmation of storage stability after a long period of time is time-consuming, properties after 60 hours at 60 ° C., which are almost the same as those after 6 months at room temperature of 20 ° C., were confirmed based on empirical rules. About the property, it observed visually in the item of aggregation, creaming, and precipitation. For each item, “◎” for items that are not recognized at all, “○” for items that are only slightly recognized, and “△” for items that are recognized but not problematic, Those that were evaluated as “x”. In the present invention, good emulsification stability means that there is no problem in the emulsified state judged from the items of aggregation, creaming, and precipitation even after 72 hours in a 60 ° C. thermostat after production. In the above-mentioned evaluation, the evaluation is Δ or more.

[Particle size]
As one of the confirmation items of the emulsion stability in the present invention, the particle size was measured. The particle size was measured after 24 hours of production and after 72 hours in a 60 ° C. thermostat after production. The particle size of the emulsified particles can be judged to be more stable as the change is smaller after 24 hours of production and after 72 hours of production at 60 ° C., and more unstable as the change is larger. . Further, 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 (Introduction to Food Colloid (translated by Katsuyoshi Nishinari) Koshobo p93) . The particle size of the emulsified nutritional composition of the present invention was measured using a laser diffraction particle size distribution analyzer LA-950 manufactured by Horiba, Ltd. after 24 hours of production. The particle size is evaluated as “、” for particles smaller than 0.25 μm, “◯” for particles smaller than 0.25 μm and smaller than 0.3 μm, “Δ” for particles larger than 0.3 μm and smaller than 0.4 μm, 0 Those with a thickness of 4 μm or more were marked “x”.

[viscosity]
The viscosity of the emulsified nutritional composition of the present invention was measured after 24 hours of production and after 72 hours of production in a thermostatic bath at 60 ° C. after the production (hereinafter, description of temperature is omitted). From the viewpoint that the emulsified nutritional composition is drinkable, it is required that the emulsified nutritional composition is easy to drink, and preferably has a low viscosity. The viscosity of the emulsified nutritional composition is preferably 15 mPa · s or less, more preferably 10 mPa · s or less, at an article temperature of 20 ° C. Viscosity was measured using a Brookfield Engineering Laboratories B-type viscometer with a rotor BL adapter and a rotation speed of 30. The evaluation of the viscosity is “◎” for those less than 10 mPa · s, “◯” for 10-13 mPa · s, “Δ” for 14-17 mPa · s, “×” for more than 18 mPa · s. It was.

[Sensory test]
The sensory test in the present invention was conducted by 6 panelists aged 25 to 50 years after 24 hours of production. Odor, bitterness, and the emulsifier peculiar to emulsifiers are not felt at all, “◎”, odor, bitterness, and emulsifier peculiar to emulsifiers are almost unfeasible, “O”, odor, bitterness, and “△” indicates that the emulsification peculiar to the emulsifier is felt but there is no problem with drinking, and “X” indicates that the emulsification peculiar to the emulsifier peculiar to the emulsifier is 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.

[Comprehensive evaluation]
The overall evaluation was as follows. In the evaluation items of the property and sensory test, when there was no “×”, “△”, or “◯”, it was judged as “◎”. “X” and “△” are none and “O” is one, and “X” is “No”, and “X” is not one and “△” is one. The case where there was at least one “x” was designated as “x”.

[Example 1]
The typical example of the emulsified nutrition composition of this invention is shown. As shown in Tables 1 and 2, caseinate 0.5% by mass, mono-dioleic acid diglycerin 0.5% by mass, pentaoleic acid tetraglycerin 2.0% by mass, rapeseed oil 3.5% by mass, fish oil emulsion 1 0.1% by mass, starch decomposition product 22.8% by mass, indigestible dextrin 2.4% by mass, sodium metaphosphate 0.04% by mass, citric acid 3Na 0.06% by mass, citric acid 3K 0.08% by mass, chloride Na 0.024% by mass, Mg sulfate 0.05% by mass, Ferrous citrate Na 0.013% by mass, Ca carbonate 0.0997% by mass, Mg carbonate 0.06% by mass, trace mineral mix 0.028% by mass, vitamin mix 0 0.0451% by mass and 0.305% by mass of coffee flavor were dissolved in hot water at 50 ° C. so as to have a total mass of 2000 g. This was treated twice with a homogenization pressure of 40 MPa while maintaining at 50 ° C. After cooling to room temperature, 100 g each was sealed and filled in an aluminum pouch, and boiled at 122 ° C. for 6 minutes.

  The results of evaluation of Example 1 are as shown in Table 3, and the nutritional components are calorie 1.6 kcal / ml, protein 1 energy%, carbohydrate 60 energy%, fat and oil 37 energy%, dietary fiber 2 energy%, amino acid score 100 is there. As a result of physical property analysis, after 24 hours of production, neither aggregation nor creaming was observed, no odor or bitterness was observed, the particle size was 0.22 μm, and the viscosity was 8.0 mPa · s. . In addition, even after 72 hours of production, neither aggregation nor creaming was observed, and the particle diameter was 0.23 μm and the viscosity was 8.0 mPa · s.

[Examples 2-1 and 2 and Comparative Examples 2-1 and 2]
It was produced in the same manner as in Example 1 except that the caseinate (A) in Example 1 was changed as shown in Table 4. As shown in Table 5, when the casein Na was reduced to 0.2% by mass, the physical properties were slightly deteriorated with respect to creaming, particle size, and viscosity after 72 hours of production as compared with Example 1. Was confirmed, but the overall evaluation was “◯”. Further, in the case where the casein Na of Example 1 was changed to casein K to be 0.3% by mass, although a slight deterioration in physical properties was confirmed with respect to the viscosity after 72 hours of production as compared with Example 1. The overall evaluation was “○”. When casein Na of Example 1 was used as another milk protein, significant aggregation occurred after 24 hours of production, and the overall evaluation was “x”.

[Examples 3-1 to 4 and Comparative examples 3-1 to 5]
It manufactured like Example 1 except having changed polyglycerin fatty acid ester (B) as shown in Table 6 in the state which made polyglycerin fatty acid ester (C) of Example 1 unblended. The evaluation results are shown in Table 7. In the case of using mono-dioleic acid diglycerin having an average degree of glycerol polymerization of 2 and an average number of ester bonds of 1.5, which is the same emulsifier as the polyglycerin fatty acid ester (B) of Example 1 (Example 3) -2) Both after 24 hours and after 72 hours of production, the properties are relatively good, the emulsified particles are fine, the viscosity is low, and the sensory test is also good, and the overall evaluation is “◯”. It was confirmed. Moreover, when oleic acid was used as stearic acid (Example 3-1), it was confirmed that the overall evaluation was “◯” in substantially the same manner. In addition, when the density | concentration of the mono- dioleic acid diglycerol was 0.1 mass% or 0.75 mass%, compared with the case of 0.5 mass%, it accompanied with the coarsening of the particle diameter and the increase in the viscosity. A slight decrease in emulsification stability was observed and an increase in creaming was confirmed. The overall evaluation was “Δ”, but no significant decrease in emulsification stability was observed so that the overall evaluation was “x”. On the other hand, when the concentration of diglycerol mono-dioleate was 0.005 mass% or 1.2 mass%, significant aggregation was confirmed after 24 hours of production, and the overall evaluation was “x”. In addition, when the average degree of glycerin polymerization is 2 and the average number of ester bonds is 1, and when the average degree of glycerin polymerization is 4 and the average number of ester bonds is 1, it is confirmed that significant aggregation occurs after 24 hours of production. The evaluation was “x”.

[Examples 4-1 to 10, Comparative Examples 4-1 to 2]
It manufactured like Example 1 except having changed polyglyceryl fatty acid ester (C) of Example 1 as shown in Table 8. The evaluation results are shown in Table 9. The same emulsifier as the polyglycerin fatty acid ester (C) of Example 1 is used, and an average degree of glycerol polymerization is 4, and the ratio of the average number of ester bonds to the average degree of glycerol polymerization is 1.25. When used at the same concentration (2.0 mass%) as in Example 1 (Example 4-3), the properties are remarkably good, the emulsified particles are fine, and the viscosity is 24 hours and 72 hours after production. Low and high emulsification stability was observed. Moreover, it became favorable also in the sensory test, comprehensive evaluation became "(double-circle)", and the reproducibility of Example 1 was confirmed. In the said density | concentration (2.0 mass%), when oleic acid was made into stearic acid (Example 4-2), it was confirmed that comprehensive evaluation becomes "(double-circle)" substantially similarly. In addition, when the density | concentration of pentaoleic acid tetraglycerol is 0.7 mass% (Example 4-4) or 5.0 mass% (Example 4-5), compared with the case of 2.0 mass%. In the case of 5.0% by weight, a slight odor is felt in the sensory test, and in both cases of 0.7% by weight or 5.0% by weight, the particle size is slightly increased and the viscosity is increased. A decrease in emulsification stability was observed and an increase in creaming was confirmed, but the overall evaluation was “◯”, and no significant decrease in physical properties was confirmed. When the average degree of glycerin polymerization is 5 and the ratio of the average number of ester bonds to the average degree of glycerin polymerization is 1.00 (Example 4-7), a slight coarsening tendency of the particle diameter is confirmed, and aggregation and creaming are confirmed. However, the overall evaluation was “◯”. Further, when the ratio of the average number of ester bonds to the average degree of glycerol polymerization is less than 1.00 and 0.60 or more (Examples 4-1, 6, 8 to 10), the properties associated with the coarsening of the particle diameter. The overall evaluation was “△”. When the average degree of glycerin polymerization was 10 or more, odor and bitterness were felt in the sensory test as well as coarsening and creaming of the particle diameter after 24 hours of production. In addition, remarkable creaming was confirmed 72 hours after the production, and the overall evaluation was “x”.

Claims (8)

An emulsified nutritional composition comprising protein, fats and oils, emulsifier, sugar and water,
The lipid has a mass ratio of 7 to 38 with respect to protein 1,
Caseinate (A) as a protein is 0.1 to 5.0% by mass, and as an emulsifier, a fatty acid ester of diglycerin having an average number of ester bonds with a fatty acid of 1.2 to 2.0, and / or a fatty acid. 0.01-1.0 mass% of polyglycerol fatty acid ester (B) which is a fatty acid ester of triglycerol having an average ester bond number of 2 to 3
An emulsified nutritional composition containing the composition and having good emulsion stability.   Furthermore, as an emulsifier, polyglycerol fatty acid ester (C), which is a fatty acid ester of polyglycerol having an average number of ester bonds with fatty acids of 3 to 8 and an average degree of glycerol polymerization of 3.5 to 6, is 0.01 to 9% by mass. The emulsified nutritional composition according to claim 1, which is contained.   The emulsified nutritional composition according to claim 2, wherein the polyglycerin fatty acid ester (C) is a polyglycerin fatty acid ester having a ratio of the average number of ester bonds to the average degree of glycerin polymerization of 0.9 to 1.5.   The emulsified nutritional composition according to claim 2 or 3, wherein the total amount of the fats and oils, the polyglycerin fatty acid ester (B), and the polyglycerin fatty acid ester (C) is 1 to 18% by mass.   The emulsified nutritional composition according to any one of claims 1 to 4, wherein the polyglycerin fatty acid ester (B) is a fatty acid ester of diglycerin having an average number of ester bonds with a fatty acid of 1.3 to 1.7. .   The fatty acid is one or more fatty acids selected from the group consisting of myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid, eicosenoic acid, behenic acid, and erucic acid. The emulsion nutrition composition in any one of Claims 1-5.   The emulsified nutritional composition according to claim 6, wherein the fatty acid is oleic acid and / or stearic acid.   The emulsified nutrition composition according to any one of claims 1 to 7, comprising only caseinate (A) as a protein.