JPH03290166A - Nutrition composition - Google Patents

Abstract

PURPOSE:To obtain a nutrition composition excellently digested and absorbed effective for nutrition control of patient before or after operation, having high nutritive value and excellent emulsion stability, by blending main components comprising protein, etc., lipid, carbohydrate, vitamin and mineral with a specific emulsifying agent. CONSTITUTION:Protein, a decomposition product and/or an amino acid as a protein (N source) is blended with a lipid such as soybean oil, a carbohydrate, such as starch, a vitamin, a mineral and optionally fruit juice to give a mixture, to which three kinds of emulsifying agents of (A) 0.01-5wt.% based on solid content of final product of citric acid monoglyceride or succinic acid monoglyceride, (B) 0.01-5wt.% fatty acid monoglyceride and (C) 0.01-5wt.% lecithin treated with an enzyme to give the objective composition.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a nutritional composition that has high nutritional value, excellent digestibility, and good emulsion stability.

The nutritional composition of the present invention can be used for nutritional management of patients before and after surgery, and for newborns or infants.

Currently, nutritional compositions used for the nutritional management of patients before and after surgery, as well as for newborns and infants, include semi-digested nutrients, digested nutrients, component nutrients, or protein decomposition preparations. Various products are commercially available as powders, amino acid preparation powders, etc.

Among these, semi-digested nutritional compositions have a relatively high fat content, and although some protein sources are decomposed products, the majority of the compositions are formulated as protein.

Therefore, it is not bioavailable unless it goes through the process of digestion and absorption.
The indication is limited to cases where gastrointestinal function is normal or mildly impaired.

On the other hand, predigested nutrients and component nutrients that are easily digested and absorbed have low fat content, and use protein decomposition products or amino acids as protein sources (nitrogen sources). In other words, the nutrients are formulated in digested form, so there is no need for a digestive process.
It can also be used in cases of severe digestive and absorption disorders. However, because emulsification is difficult, the fat content is low (long-term administration of only predigestive nutrients or component nutrients may cause essential fatty acid deficiency, and it is necessary to separately administer fat.

In addition, various types of protein decomposition product powders and acetic acid-prepared powders are commercially available as breast milk substitute foods.

In order to improve the digestibility of this kind of nutritional composition, it is necessary that the nutrients be broken down into a form that is easily digested and absorbed. Protein-degraded powders and amino acid-prepared powders are preferable.

However, predigestive nutritional supplements, component nutritional supplements, and acenoic acid preparation powders cannot increase fat content because protein decomposition products and amino acids do not have emulsifying power, so they cannot be enriched with essential fatty acids or increase energy. Alternatively, when increasing the fat content for the purpose of blending polyunsaturated fatty acids, etc., emulsion stability in liquid form becomes a major problem.

In addition, commercially available protein decomposition powders also contain
When adjusted to a liquid state, fat floatation and whey separation tend to occur, so it is necessary to improve emulsion stability.

. The present invention has been made with the aim of increasing the fat content and improving the emulsion stability in nutritional compositions, and is intended to provide fat-containing nutrients with high emulsion stability and excellent digestibility. An object of the present invention is to provide a composition.

That is, the present invention provides a nutritional composition that contains three emulsifiers in combination: (i) citric acid monoglyceride or succinic acid monoglyceride, (ii) fatty acid monoglyceride, and (iii) enzyme-treated lecithin. It increases the emulsion stability of lipids and improves the digestibility and absorption of the ingredients.

In the present invention, by using these three types of emulsifiers in combination and performing sterilization or sterilization treatment after emulsification, it is not necessary to extremely reduce the fat particle size, and the fat floats in liquid form and whey It is possible to obtain a nutritional composition that does not cause separation and has good long-term emulsion stability.

Further, when the powder obtained by drying this or the granules obtained by further molding the same into a liquid form, there is no fat floating or whey separation, and the emulsion stability is good.

The protein source (nitrogen source) used in the present invention is one that is easily digested and absorbed and has high nutritional value, such as milk protein, chicken egg protein, soybean protein, fish protein, and gelatin. Furthermore, decomposition products or amino acids obtained by hydrolyzing these with protease or acid can also be used. These may be used alone or in combination depending on the composition of the nutritional composition.

The carbohydrates used in the present invention include starch, starch, and kistrin. type is used. Furthermore, single class Ii such as glucose and fructose, trisaccharides such as sucrose and maltose, and oligo P's can also be used alone or in combination.

The lipids used in the present invention include vegetable oils such as soybean oil, corn oil, rapeseed oil, palm oil, sunflower oil, coconut oil, and safflower oil, animal oils such as lard, beef tallow, and fish oil, and carbon atoms of 6 to 6.
About 12 medium-chain fatty acid glycerides can be used alone or in combination.

The vitamins and minerals used in the present invention are nutritionally necessary, and appropriate amounts of these conventionally used ingredients are added.

Furthermore, fruit juice and flavors can be added if necessary.

The emulsifier used in the present invention is generally commercially available citric acid monoglyceride or succinic acid monoglyceride, fatty acid monoglyceride, and enzyme-treated lecithin.

Fatty acid monoglyceride has been used as a typical emulsifier for a long time.
0% or more), or reaction-purified mono- and diglycerides (monoester content 40-60%), which are commercially available in various contents and compositions. The fatty acid of this fatty acid monoglyceride is preferably a saturated or unsaturated fatty acid with CI6 to cue.

Both citric acid monoglyceride and succinic acid monoglyceride are organic acid derivatives of glycerin fatty acid esters. Citric acid monoglyceride is used as an antioxidant and O/W type emulsifier in coffee whiteners, etc., and succinic acid monoglyceride is used as a bread quality improver, O/W type emulsifier, and liquid shortening agent.

On the other hand, enzyme-treated lecithin is obtained by enzymatically treating lecithin, which is widely used as a natural emulsifier, with phospholipase, and various products have recently become commercially available.

These three types of emulsifiers are known and commercially available. Many patents have been issued regarding emulsification technology and emulsification products. However, there is no example of producing a nutritional composition with excellent emulsion stability by combining these three types. The present inventors conducted an emulsion stability test using various emulsifiers in order to obtain a nutritional composition with higher emulsion stability.
The inventors have discovered that high emulsion stability can be imparted to nutritional compositions by using a seed emulsifier in combination, and the present invention has been further developed.

Citric acid monoglyceride or succinic acid monoglyceride used in the present invention, fatty acid monoglyceride (monoglyceride has a monoester content of 40 to 5 by reaction purification)
0% can also be used. ) Enzyme-treated lecithin can be used as a commercially available product, and in the production of liquid, powder, and granular nutritional compositions, per solid needle of the final product,
It is desirable to use 0.01 to 5.0% by weight of each.

However, when using a protein decomposition product or amino acid with a high decomposition rate as a protein source (nitrogen source), it is preferable to use 0.2 to 5.0% by weight of each of them per solid needle final product.

Further, various combinations of the usage ratios of citric acid monoglyceride, succinic acid monoglyceride, fatty acid monoglyceride, and enzyme-treated lecithin can be made within the above usage range, but it is basically desirable to use equal amounts.

The nutritional composition of the present invention is prepared by dissolving the above protein or its hydrolyzate or acid, carbohydrate, water-soluble vitamins, and minerals in water, and adding enzyme-treated lecithin dissolved therein as an aqueous phase. The oil phase is obtained by dissolving the above lipids, fat-soluble vitamins, citric acid monoglyceride or succinic acid monoglyceride, and fatty acid monoglyceride.

The calorific value of the product is 0.5 to 5.0 kcal/in liquid form.
rd, preferably 0.5 to 1.5 kcal/m+e
The concentration is good, and the concentration per solid is 25 (1-7
50kcal/100g, preferably 300-600k
Cal/100g is desirable.

When the final product is made into powder or granules, some of the ingredients, such as carbohydrates, vitamins, and minerals, may be mixed and added.

The aqueous phase and the oil phase are mixed after heating to 50 to 70°C, pre-emulsified using a homomixer etc. if necessary, homogenized using a homogenizer etc., and sterilized or sterilized.
Cool and fill into sterile containers. Alternatively, after homogenization, it may be directly filled into bottles, cans, retort pouches, etc., and retort sterilization or sterilization using an autoclave may be performed.

In addition, in the case of making it into powder or granules, after homogenization, the sterilized or sterilized solution is concentrated and spray-dried. When some of the components are added separately, this is used as an intermediate product, and the necessary components are mixed and added to produce the final product.

In the present invention, the combination of the three types of emulsifiers mentioned above is important. The meaning of using the three types of emulsifiers in combination will be explained with reference to test examples.

0 Trial A Run The emulsification of the present invention is to obtain a stable O/W emulsion, and it is desirable that the type and amount of emulsifier used be small. Regarding the production of O/'W emulsion,
The use of sucrose fatty acid esters with high HL B, organic acid monoglycerides such as citric acid monoglyceride and succinic acid monoglyceride, and enzyme-treated lecithin are also known to be effective, but in reality, the use of only one type of these is more effective. The desired emulsion stability is not achieved and it is difficult to prevent fat separation, especially during storage. Therefore, a combination of two types of emulsifiers was first tested.

(1) Sample preparation solid casein decomposition product (molecular weight 1000 or less) 2
The mix contained 0% palm kernel oil, 20% palm kernel oil, 59% dextrin, and 1% total emulsifier.

As a solution, an aqueous phase was prepared by dissolving 4 parts of casein decomposition product, 11.8 parts of dextrin, and 0.1 part of a water-soluble emulsifier in 80 parts (by weight) of water by heating to 60°C. The oil phase is made by adding 0.1 part of an oil-soluble emulsifier to 4 parts of palm kernel oil.
The solution was prepared by heating to 60°C. The emulsifier used in these was A-1 as described later.

The prepared aqueous phase and oil phase were stirred and mixed while being maintained at 60°C, and homogenized using a homogenizer at a pressure of 150 kg/cf. Subsequently, this solution was subjected to a heat shock of 110 minutes at 80°C and then cooled to 20°C to obtain a sample.

(2) Evaluation method A 100ml sample was placed in a graduated cylinder (100d), left to stand for 24 hours at 20°C, and the formation of an upper fat layer or cream layer was observed.

The effects of emulsifier combinations are shown in Table 1.

1 2 1st bowl IL semi-impossible: Upper fat or cream layer is 5 d or more, or whey separation is obvious.

Fairly good: Upper fat and cream layer are less than 3 to 5 d, and whey separation is not judged to be obvious.

Good texture: The upper fat and cream layer is less than 0 to 3 ml, and the texture is in an emulsified state.

Good: No upper fat, cream layer formation, oil droplets, etc., and the product is in an emulsified state.

1. A: Molecular distillation monoglyceride B: Reaction-purified monoglyceride C: Sorbitan monostearate D: Sucrose fatty acid ester HLB15 E: Citric acid monoglyceride F: Succinic acid monoglyceride G diacetyl tartrate monoglyceride H: Lecithin 3 4 I: Enzyme-treated lecithin (3) Summary From the above results, it was found that the combinations of enzyme-treated lecithin and citric acid monoglyceride and enzyme-treated lecithin and succinic acid monoglyceride obtained almost favorable evaluations and were effective. However, oil droplets have been confirmed on the surface,
It was judged that it was necessary to study more stable emulsifying properties.

Therefore, we investigated the use of an emulsifier that is considered to be more lipophilic than enzyme-treated lecithin, citric acid monoglyceride, and succinic acid monoglyceride in combination with this system to eliminate oil droplets and improve emulsion stability.

From the results of Extensive Experimental Test Example 1, additional emulsifiers to be used in combination include molecular distillation monoglyceride, reaction purified monoglyceride, sorbicun monostearate, sucrose fatty acid ester HLB1,
Sucrose fatty acid ester HLB2 was investigated.

(1) Sample preparation solid casein decomposition product (molecular weight 1000 or less) 2
0%, palm kernel oil 20%, dextrin 58.5%, and emulsifier total 1.5%.

As a solution, 80 parts (by weight) of water, 4 parts of casein decomposition product, 11.7 parts of dextrin, and 0.1 part of enzyme-treated lecithin.
The aqueous phase was prepared by heating and dissolving 1 part at 60°C, and the oil phase was 4 parts of palm kernel oil, 0.1 part of citric acid monoglyceride or succinic acid monoglyceride, and 0.1 part of the above lipophilic emulsifier. The solution was prepared by heating a portion to 60°C and dissolving it.

Hereinafter, the steps after homogenization were based on Test Example 1.

(2) Evaluation method The test was conducted in accordance with Test Example 1. The results were as shown in Table 2.

Note that the evaluation criteria were based on Test Example 1.

5 6 Table 2 J: Sucrose fatty acid ester HLBI K: Sucrose fatty acid ester 1lLB2 (3) Summary Based on the above results, it is recommended to use a mixture of three types of emulsifiers: citric acid monoglyceride, succinic acid monoglyceride, fatty acid monoglyceride, and enzyme-treated lecithin. It was found that a good evaluation was obtained, and high emulsion stability was obtained. Although monoglyceride can be used both as a molecular distillation product and as a reaction-purified product, in the present invention, the reaction-purified monoglyceride was slightly better.

Regarding the amount used, if the amount of each emulsifier is less than 0.01% by weight based on the solid content of the final product, oil droplet separation and fat floating will easily occur. This is undesirable because it may cause a phase reaction and the flavor may deteriorate. Furthermore, if monoglyceride, which has strong lipophilicity among the three emulsifiers, is used in a larger amount than the other emulsifiers, creaming may occur;
It is preferable to use equal amounts of the seed emulsifiers.

EXAMPLES Next, the present invention will be described in more detail with reference to Examples.

Whey protein decomposition product 1.56kg, dextrin 4.31k
g, sucrose 3.00 kg, enzyme-treated lecithin 0.1
0kg and a small amount of vitamins and minerals in warm water 44.
3 kg to prepare an aqueous phase.

On the other hand, 0.10 kg of citric acid monoglyceride and 0.10 kg of fatty acid monoglyceride (reaction purified product) were dissolved in an oil phase mixture of 1.00 kg of corn oil and 0.31 kg of coconut oil.

The aqueous phase and oil phase were stirred and mixed in a tank, heated to 60°C, and then homogenized using a homogenizer at a pressure of 200 kg/c+fl. Next, after sterilization at 140°C for 4 seconds, the mixture was cooled to 20°C or lower to obtain a liquid nutritional composition 501. Note that this amount of heat is IKcal/ml.

When this nutritional composition was stored in a sterile container at room temperature under aseptic conditions, no emulsification defects such as fat separation or whey separation occurred even after half a year.

The composition of this liquid nutritional composition is shown in Table 3.

Table 3 (100d Chugumikai) 9 Mixed powder of casein enzyme decomposition product and amino acids 14.5kg
, dextrin 51, 9 kg, enzyme-treated lecithin 0
．． 3 kg and a small amount of a water-soluble vitamin, a portion of ξneral lactis, were dissolved in 450 kg of water to prepare an aqueous phase.

On the other hand, palm kernel oil 10.44 kg, palm oil 6.31 kg
0.30 kg of citric acid monoglyceride, 0.30 kg of fatty acid monoglyceride (reaction purified product), and small amounts of vitamin A, vitamin D, and vitamin E are mixed and dissolved in an oil containing 2.95 kg of safflower oil and 2.95 kg of safflower oil. was prepared.

The aqueous phase and oil phase are stirred and mixed in a tank, heated to 60°C, homogenized using a homogenizer at a pressure of 150 kg/cIII, sterilized at 115°C for 15 seconds, concentrated, and sprayed. By drying, 90 kg of intermediate product powder was obtained.

To this, 10 kg of carbohydrate powder, which is a mixture of 8 kg of cane and some vitamins and minerals, was mixed uniformly to obtain 100 kg of final product powder.

A preparation solution containing this nutritional composition dissolved at a concentration of 14% was added to the
When the mixture was allowed to stand for 24 hours at °C, no emulsification defects such as fat separation or whey separation were observed.

The composition of this nutritional composition is shown in Table 4.

1 2 The nutritional composition of the present invention is characterized in that water-soluble components such as proteins, decomposition products thereof, amino acids, lipids, carbohydrates, vitamins, minerals, etc. and fat-soluble components are (i) citric acid monoglyceride or Since it is emulsified with three emulsifiers: succinic acid monoglyceride, (ii) fatty acid monoglyceride, and (iii) enzyme-treated lecithin, the fat content can be increased without increasing the amount of emulsifier used.

The nutritional composition has high emulsion stability, and even when a liquid is prepared from powder or granules, a liquid with high emulsion stability can be obtained.

Claims (2)

[Claims] (1) As an emulsifier in a nutritional composition that uses protein, its decomposition products, and/or amino acids as a protein source (nitrogen source), and has lipids, carbohydrates, vitamins, and minerals as its main components (i)
A nutritional composition characterized by the combined use of three types of emulsifiers: citric acid monoglyceride or succinic acid monoglyceride, (ii) fatty acid monoglyceride, and (iii) enzyme-treated lecithin. (2) (i) 0.01 to 5% by weight of citric acid monoglyceride or succinic acid monoglyceride based on the solid content of the final product
, (ii) 0.01 to 5% by weight of fatty acid monoglyceride based on the solid content of the final product; and (iii) 0.01 to 5% by weight of enzyme-treated lecithin based on the solid content of the final product. 1) Nutritional composition