JPH0328175B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a nutritional composition for pre- and post-surgical patients with severe illness that can be stored at room temperature for a long period of time.

More specifically, the present invention relates to a method for producing a nutritional composition for severely ill pre- and post-operative patients that does not cause agglomeration and sedimentation during long-term storage even after hot filling after sterilization or retort treatment after filling. It is something.

For example, pre- and post-operative patients who have suffered severe burns experience a rapid decline in digestive function and are unable to ingest most nutrients.

However, it is essential to administer nutritional compositions to these patients either orally or through tubes, and this is an urgent matter.

Therefore, a nutritional composition for seriously ill people is first sought, but the following conditions are required for this nutritional composition for seriously ill people.

(b) It has high nutritional value and is easily digested and absorbed.

(b) Avoid causing undesirable symptoms such as diarrhea and constipation.

(c) It must be hygienic and convenient to use.

(d) Do not cause significant fluctuations in blood sugar.

As a result of many years of research in search of a nutritional composition that satisfies these conditions, the present inventors published a medical report including clinical examples in the Journal of the Japanese Burns Society, Vol. 6, No. 2 (1981, 3). proposed that a mixture of fermented milk and honey would be most suitable.

However, when we actually started administering a mixture of fermented milk and honey to seriously ill patients, we found that (1) it required complicated adjustments within the hospital, and (2) when administered over a long period of time, trace amounts of minerals and vitamins were lost. Many problems have been raised, including the need to replenish ingredients and (3) the long-term shelf life of prepared products.

As a result of further research to solve these problems, the inventors of the present invention have found that even if fermented milk and honey are mixed in advance, the present invention is stable under long-term storage at room temperature, and can be used in severely ill patients at any time. However, they succeeded in obtaining a nutritional composition that can be administered orally or tubed.

In the present invention, fermented milk and honey are mixed with a stabilizer and homogenized, then heat sterilized, homogenized if necessary, and filled into a container while hot, or retorted after being filled into a container. This is a method for producing a nutritional composition for pre- and post-operative patients with severe illness, which can be stored for a long period at room temperature.

The fermented milk used in the present invention is made by fermenting milk, which is said to be a complete nutritional food, with lactic acid bacteria.
In addition, nutritional components such as protein are easier to digest and absorb, and lactose in milk is broken down by lactic acid bacteria, so even people who get diarrhea from milk can tolerate large amounts of fermented milk without developing diarrhea symptoms. It's something that doesn't exist. Honey is a carbohydrate source that has been prized since ancient times as a nutritional source containing various vitamins and minerals, and when mixed with fermented milk, it forms a nutritional composition with excellent digestibility.

Generally speaking, honey is added to 100 parts by weight of fermented milk.
18-22 parts by weight are mixed.

Further, in the present invention, fat is also added as necessary, but vegetable oils and fats can also be used in addition to milk fat.

The fermented milk used in the present invention can be manufactured according to a general manufacturing method. That is, it is prepared by adding skim milk powder and water to milk, inoculating it with lactic acid bacteria starter, and culturing it until the pH is in the range of 3.5 to 4.5, preferably 4.0.

Next, in the present invention, known stabilizers such as pectin, CMC, gelatin, gum, and alginic acid are used alone or in combination, but ultrahigh methoxyl pectin and/or propylene glycol alginate are most preferably used.

The amount of the stabilizer added may be arbitrary as long as it is sufficient to keep the physical properties of the mixture stable, but generally it may be about 0.1 to 1.0% based on the mixture. In particular, about 0.2 to 1.0% of ultra high methoxyl pectin and/or alginate propylene glycol ester is sufficient.

Fermented milk, honey, and stabilizer are mixed, and if necessary, nutrients such as fat, amino acids, vitamins, and minerals, flavoring agents, coloring agents, etc. are also added and mixed well. The mixture is homogenized by passing it through a homogenizer at a pressure of about 50 to 250 kg.

Homogenized nutritional composition is the PH of fermented milk
It is normal to maintain the pH between 3.5 and 4.5, but if the pH is outside this range due to additives, it is preferable to add an acid or alkali to keep the pH within the range of 3.5 to 4.5. PH = 3.5 to 4.5 is of course preferable in terms of acidity in terms of taste, but is also preferable in terms of stability of the contents during hot filling or post-filling retort treatment. If the pH of the composition is less than 3.5, the flavor will be poor, and if the pH exceeds 4.5, the contents may coagulate during heat sterilization, which is not preferable.

The homogenized mixture was heated at 80 to 140°C for 2 to 2 minutes.
It is heated and sterilized in seconds, but if small coagulums are formed, it is homogenized again.

The mixture that has been heat sterilized is 80~
Either it is filled into a heated container and sealed while maintaining the temperature at 100℃, or it is once filled into a container and sealed.
Retort treatment is performed at 100-125°C for 15-1 minute. Even if such heat treatment is performed, the present invention provides a nutritional composition in which the contents do not separate and precipitate. And since nutritional compositions that have been heated or retorted after filling are completely sterilized,
It can be stored for more than six months at room temperature.

The nutritional composition product obtained by the present invention does not cause aggregation or spoilage even if stored at room temperature for 6 months, and can be stored at room temperature in hospitals etc. for pre-operative treatment of severe cases. It can then be administered immediately to patients.

Next, test examples and examples of the present invention will be shown.

Test example Dissolve 0.3 kg of skim milk powder in 8.0 kg of raw milk with a fat content of 3.2%, homogenize it using the conventional method, sterilize it, inoculate it with 5% lactic acid bacteria starter, and leave it at 30℃ until the pH reaches 4.0. Cultured and cooled to 10°C. Add this to 1.8kg of honey and ultra high methoxyl pectin.
30g, alginate propylene glycol ester
Add 10g to 1.1Kg of water, heat mix, add the resulting mixture, heat to 40℃ to homogenize, heat treat at 120℃ for 4 seconds, homogenize again at 80℃, and maintain that temperature. After hot filling and sealing in a glass bottle, the mixture was cooled to room temperature.

Observation of the prototype sample after it was stored at room temperature for 6 months revealed no formation of aggregates.

Example Dissolve 8.47Kg of skim milk powder in 54.26Kg of water and 95℃10
After sterilization for several minutes, the mixture was cooled to 42°C, and 1.74 kg of yogurt starter was inoculated thereto, and fermented until the acidity reached 1.1%. In this fermented milk, 13 kg of honey, 50 g of propylene glycol alginate, 250 g of ultra-high methoxyl pectin were dissolved in 20 kg of water, 2.444 kg of corn salad oil and 126 g of lecithin were emulsified, 2.99 g of ferrous sulfate, and 15.35 g of ascorbic acid. , Thiamine 0.125g, Niacin 1.99g,
Add and mix 0.17 g of vitamin B ₆ , 208,000 IU of vitamin A, 3.2 g of vitamin E, and 21 g of vitamin D at 95℃.
The mixture was held at 110° C. for 10 seconds, then homogenized, filled into a 200 ml metal can, maintained at a content temperature of 110° C. for 5 minutes, and then cooled.

This product was stored at room temperature (10-20°C) for 6 months, but no deterioration in quality was observed.

Claims (1)

[Claims] 1. Homogenize by mixing fermented milk and honey with a stabilizer,
A nutritional composition for severely ill pre- and post-surgical patients that can be stored for a long period at room temperature and then heat sterilized, homogenized again if necessary, and filled into a container while hot, or retorted after being filled into a container. manufacturing method. 2. The method for producing a nutritional composition for severely ill pre- and post-operative patients according to claim 1, wherein the heat sterilized product has a pH of 3.5 to 4.5. 3. The method for producing a nutritional composition for pre- and post-operative patients with severe illness according to claim 1, wherein the stabilizer is ultra-high methoxyl pectin and/or alginate propylene glycol ester.