JPH06169735A - Nutritious drink composition - Google Patents

Abstract

PURPOSE:To obtain the subject composition free from deterioration and occurrence of fish oil odor and excellent in taste, long-term storage stability and functionality by combining oils and fats containing eicosapentaenoic acid, etc., with oils and fats containing linolenic acid. CONSTITUTION:This composition is obtained by combining (A) preferably 10-50wt.% oils and fats containing eicosapentaenoic acid and docosahexaenoic acid, e.g. rape oil with (B) preferably 20-80wt.% oils and fats containing linolenic acid.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a functional nutritional beverage composition containing an oil / fat containing eicosapentaenoic acid and docosahexaenoic acid and an oil / fat containing linolenic acid.

[0002]

Eicosapentaenoic acid and docosahexaenoic acid are highly unsaturated fatty acids having a straight-chain alkyl group, which are often found in lipids of marine animals and plants. Eicosapentaenoic acid has 20 carbon atoms and 5 double bonds. Have pieces,
Docosahexaenoic acid has 22 carbon atoms and 6 double bonds, and both have the first unsaturated double bond between the 3rd and 4th carbon atoms from the alkyl group tip, and the double bond 1 unsaturated double bond for every 3 carbon atoms counted from
It is an n-3 linear straight chain unsaturated polyunsaturated fatty acid having regularly. It is said that these fatty acids have the effects of preventing arteriosclerosis, preventing myocardial infarction and cerebral infarction, and lowering triglyceride level and total cholesterol level, and oils containing them are commercially available as capsules and powder products. . Recently, docosahexaenoic acid is said to have an effect of improving learning ability, and its importance has been attracting more and more attention. Further, linolenic acid is a highly unsaturated fatty acid having 18 carbon atoms and 3 double bonds. This fatty acid has a remarkable effect of suppressing the development of allergies and cancer, and its importance has been noted, and the oil and fat containing this fatty acid is used as a nutritional food in the form of a capsule so that it can be easily consumed by general consumers. It is commercially available. In general, oils and fats containing eicosapentaenoic acid and docosahexaenoic acid have a strong fish oil odor because they are made from fish, and they tend to be shunned as foods. The oils and fats containing linolenic acid have no fish oil odor because they are made from plant seeds and the like, and are easier to eat. α
-A linolenic acid-containing beverage is disclosed in JP-A-4-63579, and a γ-linolenic acid-containing beverage is disclosed in JP-A-4-117269.
It is disclosed in the publication. JP-A-4-131043 discloses a fat composition containing refined fish oil, refined perilla oil or refined perilla oil.

[0003]

The fats and oils containing eicosapentaenoic acid and docosahexaenoic acid have a relatively small fish oil odor immediately after purification and deodorization, but when processed into general food or drink or stored. It is difficult to use for general foods because it is easily oxidized and generates a strong unpleasant odor. Therefore, these oils and fats are marketed in an encapsulated form in order to prevent oxidation, but even if ingested in a capsule form, discomfort occurs in the case of eructation after ingestion, and continuous ingestion is not possible. Have difficulty. Further, it is difficult to easily use the capsule after dissolving it in water. On the other hand, powdered foods obtained by spray drying, etc. can be dissolved in water and mixed into various foods as a food material, but when these are used, the fishy odor peculiar to fish oil spreads in the mouth. , I can't help losing my desire to eat. In particular, powdered products of oils and fats containing eicosapentaenoic acid and docosahexaenoic acid, and foods and drinks using them have a problem in that a strong smell of fish oil is felt and it becomes difficult to eat when two months or more have passed after the production. The object of the present invention is to use eicosapentaenoic acid and docosahexaenoic acid-containing fats and oils, without any particular unpleasant odor, and even if stored for a long period of time, a nutritional product containing eicosapentaenoic acid and docosahexaenoic acid that are easy to drink and have a good taste. It is to provide a beverage.

[0004]

Means for Solving the Problems As a result of intensive studies on the composition having the above-mentioned preferable properties, the present inventors have found that an oil and fat containing eicosapentaenoic acid and docosahexaenoic acid is added to an oil and fat containing linolenic acid. It was found that when the combined compounded oil was used in a beverage, the flavor was not deteriorated during storage and no peculiar unpleasant odor was generated, and the present invention was completed based on this finding. That is,
The present invention provides a nutritional beverage composition comprising an oil / fat composition comprising a combination of an oil / fat containing eicosapentaenoic acid and docosahexaenoic acid and an oil / fat containing linolenic acid. Hereinafter, the present invention will be described in detail. As the fats and oils containing eicosapentaenoic acid and docosahexaenoic acid used in the present invention, fats and oils containing 10% by weight or more of these are preferable.
Edible fish oil, that is, purified or concentrated fish oil such as sardine oil, mackerel oil, tuna oil, bonito oil, herring oil, cod liver oil, etc. can be used, and those extracted from bacteria, chlorella, etc. can also be used. You can On the other hand, as the oil and fat containing linolenic acid used in the present invention, rapeseed oil, soybean oil, wheat germ oil, walnut oil and the like can be used as the oil and fat containing α-linolenic acid,
As the oil and fat containing γ-linolenic acid, evening primrose oil and oil and fat collected from cultured microorganisms can be used. However, it is preferable to use fats and oils containing 20% by weight or more of linolenic acid, and for example, perilla seed oil, perilla oil, linseed oil and the like can be used. The oil / fat composition of the present invention contains 5 to 95% by weight of an oil / fat containing eicosapentaenoic acid and docosahexaenoic acid, preferably 10 to 50% by weight, and 5% of an oil / fat containing linolenic acid.
To 95% by weight, preferably 20 to 80% by weight. And, the ratio of the fats and oils containing eicosapentaenoic acid and docosahexaenoic acid to the fats and oils containing linolenic acid, when using fats and oils having a linoleic acid content of 20% by weight or more, has a sufficient effect on the former antioxidant. In order to exert the effect, it is desirable to use the latter in an amount of 1 time or more, and usually 1 to 2 times can be added. If it is less than 1 time, the compounding effect is low, and if it exceeds 2 times, the effect does not improve depending on the addition amount. In addition to these essential components, other vegetable oils, animal oils, etc. can be added. If necessary, an emulsifier, an antioxidant, a fragrance, etc. can be further added.

The nutritional drink composition of the present invention can be applied without particular limitation as long as it has fluidity as a drink, and examples thereof include sports drinks, fruit juice drinks, lactic acid bacteria drinks, alcohol-containing drinks, vitamins and mineral-containing nutritions. In addition to drinks and the like, it can be used by being added to processed milk, soy milk, and high-concentration liquid food such as high-calorie infusion directly injected into blood vessels or intestines for nutritional supplement before or after surgery. Further, those containing a high concentration of W / O type emulsified oil and fat having no fluidity such as margarine do not have the effect of the present invention. The nutritional beverage composition of the present invention contains water as a main component in order to prepare the above-mentioned beverage, granulated sugar, glucose, fructose, citric acid, sodium citrate, fruit juice, orange flavor, grapefruit flavor and the like. Flavor substances, amino acids, vitamins, minerals and the like can be added, and an emulsifier and a stabilizer can be added to uniformly emulsify the oil and fat. Among the nutritional beverage compositions of the present invention, in order to create a beverage for the purpose of nutritional supplementation, in addition to the oils and fats, proteins or their decomposition products, sugars, vitamins, minerals, water, etc. are blended as main components. It is preferable. Further, fruit juice for easier eating and drinking, extracts, flavoring agents such as flavors, and emulsifiers for uniformly emulsifying fats and oils,
A stabilizer or the like can be added as appropriate. In the nutritional drink composition of the present invention, as non-fat solids, for example, protein such as chicken egg protein, milk protein, soy protein, fish protein, meat protein, casein, gelatin and their enzymatic decomposition products, starch, dextrin, glucose. Also, monosaccharides such as fructose, sugars such as disaccharides such as maltose and lactose, skim milk powder, powdered lactic acid fermented milk and the like can be blended. An emulsifier can be added to the nutritional beverage composition of the present invention in order to uniformly emulsify the nutritional beverage composition. For example, soybean and egg yolk phospholipids, monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol. Fatty acid ester,
Organic acid monoglycerides such as acetylated monoglyceride and citric acid ester of monoglyceride, and polyoxyethylene additives of the above various compounds can be used, and particularly sucrose fatty acid ester, polyglycerin fatty acid ester, and organic acid monoglyceride are preferably used. can do. The nutritional beverage composition of the present invention includes fats and oils, emulsifiers,
Mix non-fat milk solids and other ingredients into water, stir,
After dissolution, homogenization, sterilization or sterilization, homogenization can be performed using a homogenizer to produce a uniform liquid product.
Various ordinary sterilizers and sterilizers can be used for sterilizing or sterilizing the nutritional beverage composition of the present invention, but ultra-high temperature instantaneous heating (UH) by indirect heating method or direct steam heating method (UH
Sterilization or sterilization in T) is preferred. Further, it is desirable to bubble an inert gas such as nitrogen gas into the nutritional beverage composition of the present invention, or to fill the head space of the container with an inert gas such as nitrogen gas at the time of filling and sealing.

[0006]

EXAMPLES Next, the present invention will be described in more detail with reference to Examples and Comparative Examples. Example 1 A beverage having the composition shown in Table 1 was prepared. First, sodium hexametaphosphate was dissolved in warm water at about 70 ° C., and dextrin, sodium caseinate, and soybean protein were dissolved in this solution. On the other hand, concentrated fish oil containing eicosapentaenoic acid and docosahexaenoic acid in advance (eicosapentaenoic acid: 17.4% by weight, docosahexaenoic acid: 11.6% by weight) and perilla oil (α-linolenic acid: 57.0% by weight)
Citric acid monoglyceride is dissolved in a blended oil of corn oil and corn oil, and the blended lipid is mixed with the above aqueous solution, and further, a blend of vitamins (vitamin mix) and a blend of minerals shown in Table 2 ( Mineral mix)
Were mixed and pre-emulsified for 20 minutes with a propeller stirrer. This preliminary emulsion was homogenized with a homogenizer at a homogenizing pressure of 150 kg / cm ² to obtain about 100 L of emulsion. Next, this emulsion was treated with a direct heating type ultra-high temperature instantaneous heat sterilizer at 135 ° C for 30 seconds, and then 60 ° C.
At 500 kg / cm ² , the mixture was aseptically homogenized with a homogenizer. Next, this was cooled to 20 ° C. and aseptically filled in a sterile container to obtain a liquid concentrated liquid food used for nutritional supplementation. This liquid concentrated liquid food is protein: 4.0 g, sugar: 13.8 g, lipid: 3.2 g per 100 cc of solution.
And the energy was 1 kcal / ml. The oil and fat were extracted from this solution, and the peroxide value was measured. As a result, it was confirmed that there was no deterioration of the oil and fat during the manufacturing process. It was drinkable as a nutritional drink with no taste and good milk flavor.

[0007]

[Table 1]

[0008]

[Table 2]

Comparative Example 1 In Example 1, corn oil was used instead of the sesame oil having the composition shown in Table 1, that is, 1 kg of a concentrated oil containing eicosapentaenoic acid and docosahexaenoic acid similar to those in Example 1 as a compounding oil. A liquid concentrated liquid food was obtained in the same amount as in Example 1 except that 2 kg of corn oil was used. Comparative Example 2 The materials shown in Table 3 were mixed, stirred and emulsified, and the emulsion was rapidly kneaded with a vortexer to produce margarine.

[0010]

[Table 3]

Test Example 1 The concentrated liquid foods of the liquids obtained in Example 1 and Comparative Example 1 were treated at 25 ° C.
The mixture was stored for 6 months in a fresh air, the flavor and its fats and oils were extracted, and the peroxide value and fatty acid composition thereof were measured. In addition, Comparative Example 2
The margarine obtained in 1. was stored at 10 ° C. for 6 months, the flavor and its oil and fat were extracted, and the peroxide value and fatty acid composition thereof were measured. The results are shown in Table 4. as a result,
In the concentrated liquid food of Comparative Example 1 and the margarine of Comparative Example 2 which did not use oil and fat containing sesame oil (linolenic acid), a fishy taste was observed during the storage period, and eicosapentaenoic acid and docosahexaenoic acid in the oil and fat were detected. Deterioration was observed. On the other hand, in the concentrated liquid food of Example 1, although a slight decrease in linolenic acid was observed, deterioration of other fatty acids was not observed, and in flavor, no fishy taste was observed during the storage period, A milky flavor was retained.
Therefore, the nutritional drink of Example 1 was able to be deliciously consumed as a drink having a good flavor.

[0012]

[Table 4]

Example 2 The materials shown in Table 5 were added to water to dissolve them, and the temperature was raised to 70 ° C. On the other hand, as an oil phase, citric acid monoglyceride was added to cod liver oil (eicosapentaenoic acid: 13% by weight, docosahexaenoic acid: 6% by weight) and perilla seed oil (α-linolenic acid:
63.2% by weight) was dissolved in a blended oil, and 0.05% by weight of natural vitamin E mix (40% by weight of d-α-tocopherol) was added as an antioxidant. This compounded oil was mixed with the above aqueous solution and pre-emulsified with a propeller stirrer at 70 ° C. for 15 minutes. This preliminary emulsion was homogenized by a two-step homogenization method of 350 kg / cm ^{2 in} the first stage and 50 kg / cm ^{2 in} the second stage to obtain an emulsion of about 100 L. The temperature of this emulsion is instantaneously raised to 120 ° C, and a homogenous pressure of 500 is obtained at about 60 ° C.
A homogenization treatment was carried out at kg / cm ² , cooled to 20 ° C., filled and sealed to obtain a canned nutritional beverage composition. This beverage composition could be drunk as a beverage with good flavor even after being stored at room temperature for 6 months.

[0014]

[Table 5]

Example 3 Each material shown in Table 6 was added to water to dissolve it, and the temperature was raised to 70 ° C. On the other hand, as an oil phase, succinic acid monoglyceride and lecithin were added to docosahexaenoic acid concentrated fish oil (docosahexaenoic acid 23% by weight, eicosapentaenoic acid: 12% by weight).
And soybean oil (α-linolenic acid: 7.6% by weight). This compounded oil was mixed with the above aqueous solution and pre-emulsified for 15 minutes at 65 ° C. with a propeller stirrer.
This pre-emulsion is 150kg / cm ^{2 for} the first step and 50kg for the second step
/ Cm ² was homogenized by a two-step homogenization method. Further, this emulsion was homogenized again at a homogenizing pressure of 500 kg / cm ² to obtain an emulsion of about 100 L. This emulsion was sterilized by heating at 85 ° C. for 10 minutes, filled and sealed, and a vitamin-containing nutritional beverage composition was obtained. This beverage composition could be drunk as a beverage with good flavor even after being stored at room temperature for 6 months.

[0016]

[Table 6]

[0017]

INDUSTRIAL APPLICABILITY In the present invention, by using an oil and fat containing eicosapentaenoic acid and docosahexaenoic acid in combination with an oil and fat containing linolenic acid, the difference in the three-dimensional structure of each fatty acid in an aqueous system causes It is presumed that the one is more easily oxidized. Therefore, linolenic acid acts as an antioxidant to cause some deterioration of linoleic acid, but does not cause deterioration of eicosapentaenoic acid and docosahexaenoic acid. For these reasons, oils and fats containing eicosapentaenoic acid and docosahexaenoic acid do not deteriorate even after a long period of time immediately after production and after that, and no fish oil odor is generated, so that a nutritional drink containing it is easy to drink. Can be maintained for a long time.

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Claims (1)

[Claims] 1. A nutritional beverage composition comprising an oil and fat composition comprising a combination of an oil and fat containing eicosapentaenoic acid and docosahexaenoic acid and an oil and fat containing linolenic acid.