TW201242519A - Flowable nutrition composition containing L-arginine and method for producing the same - Google Patents

Abstract

A composition containing an arginine and a protein, in particular, a composition such as a beverage, which can suppress bitterness and burn caused by a heat treatment and contain a larger amount of arginine, is provided. The composition of the present invention is a heat-treated flowable nutrition composition containing an arginine and a protein not forming a micelle such as sodium caseinate or potassium caseinate and having a pH of 6.0 to 7.3, wherein addition of insoluble calcium compound such as calcium phosphate suppresses burn and a flavor is good.

Description

201242519 VI. Description of the Invention: [Technical Field of the Invention Field of the Invention] The present invention relates to a fluidic acid; and a method of manufacturing the same. BACKGROUND OF THE INVENTION In recent years, arginine has been attracting attention as an amino acid necessary for replenishing functional damage to an inflammatory disease or an infectious disease. Acid can play a very important physiological function, and it is considered to be an essential amino acid for children. For example, arginine can completely convert the ammonia produced by the body (10) into a urea cycle of urea (ornithine cycle), and can facilitate the synthesis of polyamines required for cell proliferation or tissue repair. In addition, it is also associated with various functions such as the promotion of immune function and the promotion of fat metabolism through the metabolism of nitric oxide (NO) and the promotion of growth hormone secretion. Even infusions containing arginine as a main component can be used to help recovery after surgery and reduce the incidence of infectious complications. In addition, the literature also suggests that it is effective for improving the symptoms of angina, peripheral vascular disease, interstitial cystitis, and the like. In such a situation, various nutrient compositions or hobby products containing L-arginine have been proposed in the literature. For example, a nutritional composition is disclosed in Patent Document i (Japanese Patent Publication No. 2007-515417), which is 1.8 ° / of the total heat of the composition. The following is derived from arginine, and the protein source contains valine, which contains at least 3% of the total heat of the composition. This composition is a composition in which a suitable amount of arginine is added for the purpose of treating wounds. Further, a coffee beverage comprising a coffee component and arginine and a milk component is disclosed in Patent Document 2 (Scheme No. 2012-42519-A-2002-186425). The coffee beverage is capable of suppressing the precipitate generated by heat sterilization by adding an anthracene such as arginine. Also disclosed in Japanese Laid-Open Patent Publication No. 2005-137266 is a coffee beverage comprising L-histamine hydrochloride and L-arginine acid salt. In the shai coffee beverage, the synergistic effect of the L-arginine hydrochloride and the arginine acid salt is sufficient to suppress the odor in the coffee beverage to which the dairy product is added. Further, an oral aqueous emulsified nutritional composition containing a wheat gluten-decomposing product containing a peptide containing L_ is disclosed in Japanese Laid-Open Patent Publication No. Hei No. Hei-139681 Arginine and glutamic acid. This composition is improved by the use of a peptide containing glutamic acid to improve the apparent bitterness produced by blending L-arginine with glutamic acid or the coloration which occurs when heat sterilization. [PRIOR ART DOCUMENT] [Patent Document 1] Japanese Patent Laid-Open Publication No. JP-A No. Hei. No. Hei. No. Hei. [Problem to be Solved by the Invention] Incidentally, as described in Patent Document 4, L-arginine has a special bitter taste. If it is combined with a saccharide in order to improve this phenomenon, the addition or subtraction _ in order to extinguish the 201242519 bacterium may cause a problem that it is significantly colored by the ray. Should, product knife 7|,, poor and poor ... heart six! The poor balance, the mineral composition, and so on, can be a good quality egg I,

However, '[the fine line is alkaline silk acid, so it is blended in / to the source. In the case of a quality beverage, in order to suppress bitterness and to prevent white precipitation, it is necessary to use a large amount of acidic p_lubricating agent. = Acidic pH adjuster such as aminic acid or citric acid, and heat treatment of milk protein may cause scorching and loss of product value. Adding to the charred material remaining in the Sakizawa flow path time. For these reasons, depending on the composition of the composition, it is impossible to change the concentration of arginine. The present invention has been made in view of the above background art, and an object of the present invention is to provide a reductive group secret containing a fluid nutritional composition containing a milk protein and an egg self-quality characteristic, and can suppress bitterness or force = heat treatment The age of the resulting, at the same time can be blended with more arginine. [Means for Solving the Problem] In order to solve the above problems, in the present invention, by using a microcell non-formulating protein and a non-H worm, it is possible to suppress scorching or bitterness caused by heat treatment, and to maintain good results. Flavor. That is, the fluid nutritional composition of the present invention is a fluid nutritional composition comprising arginine and a microcellular non-formogenic protein, having a pH of 6.0 to 7.3, and (4) adding a _-like Heyang #养域, And by blending insolubleness, the color can be suppressed and the flavor is good. 5 201242519 Further, the method of the present invention is a method for producing a fluid nutritional composition by heating a liquid composition containing a microcellular non-forming protein, an insoluble compound, a arginine, an acidic pH adjuster, and water, A fluid nutritional composition which does not burn, has a good flavor, and has a pH of 6.0 to 7.3 and contains arginine can be produced. [Effect of the Invention] According to the present invention, it is possible to provide a fluid composition which can suppress bitterness by arginine or charring caused by heat treatment. Further, it is also possible to provide a fluid composition which can be blended with more arginine than in the case of using a microform-forming protein or a water-soluble feed. Further, it is possible to suppress the adhesion of the burnt black in the pipe as the flow path in the continuous process, and to facilitate the washing operation in the pipe. [Embodiment 3] [The embodiment for carrying out the invention] The fluid nutritional composition of the present invention contains arginine and a microcellular non-formable protein, and has a pH of 6.0 to 7.3 and is subjected to heat treatment by blending insolubility. Calcium suppresses scorching and has a good flavor. The fluid nutritional composition in the present invention means a composition containing at least a protein source (preferably containing milk protein) and having fluidity at room temperature (1 to 30 ° C). The nutritional composition may contain, in addition to a protein source, saccharides, lipids, minerals, and vitamins. The fluid nutritional composition can be a viscous sol-like composition by using, for example, a beverage-like composition or a colloidizing agent. The fluid nutritional composition of the present invention is mainly a composition for oral administration, and may be, for example, a refreshing drinking water for a hobby product or a non-beverage of a coffee or a non-beverage, a sports beverage 201242519, a beverage or a weak person in order to maintain or enhance physical strength. Oral nutrients or clothing used for essential nutrients to supervise mobile food buckles. Further, it may be administered as a enteral nutrient-flowing food or an enteral nutrient or a medium- or intravenous nutrient, and a second-fragile composition may be administered in a route other than oral administration.

The composition of the present invention contains arginine, a microcellular non-formed protein and insoluble calcium as essential components. The arginine is any of L-arginine, D_arginine, and DL-arginine of the racemic, and from the viewpoint of its effectiveness, it is desirable to be L-arginine. Further, as the arginine, one or two or more kinds of salts of free arginine or arginine may be used. The salt of arginine can be exemplified by arginine hydrochloride, arginine phosphate, and arginine glutamate. Microcellular non-forming proteins do not form microcellular proteins in systems containing water and oil. The microcellular non-formation protein can be exemplified by sodium caseinate or potassium caseinate. In the present invention, since a good quality amino acid supply source can be used, it is suitable to use a microcellular non-formogenic protein derived from milk protein. The milk protein which can be widely used for the fluid nutritional composition can be exemplified by casein of MPC (milk protein concentrate), skim milk powder, MPI (milk protein isolate), road protein or a salt thereof. Acid salt. Among these milk proteins, MPC 'skimmed milk powder and MPI line have the property of forming micelles. In addition, the nature of caseinate varies with the type of salt, calcium caseinate or magnesium silicate can form micelles, while sodium caseinate or potassium caseinate does not form micro Cell. To be precise, a microcellular non-formogenic protein other than caseinate may be used as a protein source in 201242519 in the composition of the present invention without departing from the object of the present invention. For example, whey, soy protein f, a win, and the like can be exemplified. The amount of protein blended in the composition may be any value as long as it does not cause scorch or a decrease in flavor. The lower limit may be, for example, O.Olg, O.lg, 0,5g, lg in the granule composition. The upper limit thereof may be, for example, 5 Gg, 3 Gg, 2 Gg, or 1 Gg in a composition of 1 Å. Further, if the composition used for nutritional supplementation of a sick person or a patient before and after surgery is adjusted to a total amount of heat in the composition, the amount of heat from the protein is 2 to 30%. The composition of the present invention contains an insoluble compound. This is because the use of the insoluble #5 compound prevents scorching caused by the domain. The insoluble mother compound is a substance which is hardly soluble in water and has a solubility in water of 0.05 g/ml or less in the second generation, and is preferably 〇〇 lg / mi or less, more desirably 0.005 g / mm. This compound can be exemplified by _(iv) or carbon and is suitable for use in food or medicine. The insoluble compound has the meaning of replacing the secret component contained in the milk protein such as MPC, skimmed milk powder or Μρι, and is used for nutritional supplementation. The amount of the insoluble compound to be added can be appropriately determined from the viewpoint of nutritional supplementation and the like. The lower limit thereof may be, for example, 〇.05 g or 0.1 g in a composition of 100 ml. Further, the upper limit amount thereof may be, for example, wi〇g, 5g, 2g, 1§. In order to suppress the bitterness of the protein sink or arginine, the pH of the composition can be adjusted to 6 〇 to 73 by an acidic pH adjuster. If the pH of the composition is less than 6.0, there is a concern that scorching may occur when sterilizing by heating. Further, when the pH of the 'A composition exceeds 7.3, the flavor of the composition may be impaired due to the bitterness or charring of arginine. 201242519 The acidic pH adjuster is a component which adjusts the pH of the composition, and is mainly an acidic substance which can neutralize the arginine of the test component. Acidic? The adjusting agent may, for example, be an inorganic acid such as phosphoric acid, hydrochloric acid or sulfuric acid, or an organic acid such as citric acid or oxalic acid, malic acid or acetic acid. Since the composition of the present invention is a nutritional composition, it is preferred to use an acid which can be used as a food additive such as phosphoric acid or citric acid, malic acid or acetic acid. Correctly, the acid constituting the arginine can also be utilized as the acidic pH adjuster.

In the present invention, the microcellular non-formogenic protein and the indole calcium which are a protein source are blended in order to prevent scorching caused by heating and to maintain the flavor. This mechanism is still not fully explained, and the reason for charring is that in the composition using milk protein, the acid blended with arginine destroys the micelles of the milk, so calcium (ion) is released. That is, the composition of the present invention can be said to prevent the formation of micelles by the microcellular non-formation protein and to suppress the release of calcium by using insoluble calcium. As a result, the amount of the acidic pH adjuster which can be used for adjusting the liquid property can be increased, and the fineness can be blended at a high concentration. Further, the method of the present invention is based on the fact that all or part of the protein f source in the composition uses a microcellular non-formable protein, and the composition t is all or - part of the source uses an insoluble compound. It can be said that the flow green composition containing arginine, protein f source, and _ disk acidic pH adjuster is added. The amount of arginine blended in the composition of the present invention is not particularly limited as long as it can prevent charring and maintains a good flavor. The lower limit of the basin can be: for example, in the form of free arginine, in the composition, the composition contains 〇·〇〇1δ'〇·〇1δ'〇·ΐ8'〇·5δΜ·°^^^^^„^^ 201242519 For example, in a composition of 100 ml, 4.5 g, 4.0 g, 3.5 g, and 3.0 g are contained. If the composition is contained in an amount of 4.5 g or more in 100 ml of the composition, there is a concern that the flavor of the composition is lowered, so that the blending amount is In the composition of 100 m1, it is preferable that the composition of the present invention is used as a composition for oral rejuvenation or a composition for enteral nutrition, and a composition for nutritional supplementation before and after surgery. The composition may contain a viscosity adjusting agent such as a saccharide, a protein, a lipid, a mineral, a vitamin, or a colloidal agent. However, in the case of using a micron-forming protein as a protein source or using an insoluble calcium, # When the compound is used as a source of minerals, there may be cases where scorching occurs or the flavor is lowered. Therefore, it is desirable that the protein source in the composition is only the aforementioned microcellular non-formation protein, and the calcium source in the composition. Only insoluble in the above (10). Correctly speaking Under the premise of not taking the age and maintaining the flavor, the micron-forming protein source can be blended, and the water-soluble compound can also be blended as a riding source. In this case, the upper limit of the amount of the microform-forming protein can be mixed. It can be contained in the composition of (10), such as 〇 lg, 〇. 〇 5g, 〇, 〇 Zheng g. The upper limit of the water-soluble _ compound can be contained in the composition of the chest (4) 5g, O.Glg 0_005g. 6.0~7_3 The composition is combined with water to form a liquid composition, and the PH is made into a bacteria: the prepared liquid composition is heated and sterilized or destroyed. The method can be eliminated by high pressure. Batch treatment or continuous treatment. Cooled to room temperature after heat treatment. - -, will be able to get a good flavor of the flavor of the 丨 丨 丨 丨 丨 。 。 另 另 丨 丨 丨 丨 丨 丨 相 相The inside of the piping is burned at 201242519, so that the washing operation of the production line is simplified. Next, the present invention will be described in detail based on the following examples. The following examples are merely illustrative, and the present invention is of course not limited to the following embodiments. Example [Example 1] [Scorched hair Relationship with the use of protein and mother] The relationship between the occurrence of charring in the composition in which L-arginine (manufactured by Kyowa Ferment Co., Ltd.) was blended, the type of protein used, and the type of calcium were investigated. The amount of the mixture shown in Table 1 was adjusted to prepare a liquid composition, which was heated by steam injection (145 ° C, 5 seconds), and then homogenized at 45 MPa, followed by cooling. Further, skimmed milk powder It is made by Meiji Dairy Co., Ltd. (protein content 34w/w%), milk protein concentrate (MPC) is made by Fonterra Japan Co., Ltd. (protein content 80w/w%), and calcium phosphate is made of calcium produced by Maruyama Calcium Co., Ltd. Mud (including scaly sour 21w/w%) and whey are made from clarified whey (including #530w/w°/〇) manufactured by Fonterra Japan Co., Ltd. 201242519 [Table l] Holding amount [w/v%] 1-A 1-B 1-C 1-D 1-E 1-F 1-G L-arginine 1.0 1.0 1.5 2.0 1.0 1.0 2.0 Protein source degreasing Milk powder 2.8 2.8 2.6 2.8 —————— MPC 2.8 2.8 2.6 2.8 _ — Physic acid sodium 4.2 ....................... — 3.9 3.0 6.5 6.5 6.5 Calcium Calcium Phosphate - 0.05 - 1.2 - 1.2 Whey Calcium - 1.6 - 1.6 pH Adjuster Citric Acid 4.3 4.3 6.5 8.5 4.3 4.3 8.5 Results 1-A 1-B 1-C 1-D 1-E 1-F 1 -G Charcoal has any flavor, good or good, good, good, good, good, good, good pH 7.13 7.05 7.02 7.02 7.08 6.96 7.10 Total evaluation XXXX 〇X 〇 It can be seen that more than 1% of L-arginine and micelles are used. In the case of a protein forming or water-soluble calcium, the occurrence of scorching was observed regardless of the presence or absence of a microcellular non-formogenic protein. [Exploration of the amount of arginine added] Next, water was added to have the blending amount shown in Table 2, and a liquid form was prepared, and the product was heated by steam injection (145 ° C, 5 seconds). It was homogenized at 45 MPa and then cooled. 12 201242519 [Table 2] Blending amount [w/v%]

2-A 2-B 2-C 2-D 2-E 2-F L-arginine 0.5 1.5 2.0 3.5 4.0 4.5 Protein source sodium sulphate 7.i ............ ................ 7.1 6.5 5.0 4.3 4.3 Mom's Acid 4 Bow 1.2 1.2 1.2 1.2 1.2 1.2 pH Adjuster Citric Acid 2.3 6.5 8.5 15.0 17.0 19.5 Result 2-A 2-B 2-C 2-D 2-E 2-F Charging No no no no no flavor Good good Good good Good bad pH 6.68 7.25 7.10 7.05 7.10 7.12 Total evaluation 〇〇〇〇〇X It can be seen that there is no Full 4.5. /. In the case of L-arginine, no occurrence of charring was observed. However, in the case of containing L-arginine, although the scorch was not observed, there was a decrease in flavor. situation. [Exploration of pH] Next, water was added to make the amount of the mixture shown in Table 3, and the liquid composition was prepared, and the mixture was heated by steam injection (145: (:, 5 seconds), and then homogenized at 45 MPa. And then cooled. 13 201242519 [Table 3] Blending amount [w/v°/〇] 3-A 3-B 3-C 3-D 3-E Protein source L-arginine 2.0 2.0 2.0 2.0 2.0 Road Protein acid 6.5 6.5 6.5 6.5 6.5 calcium phosphate 1.2 1.2 1.2 1.2 1.2 pH adjuster citric acid 8.0 8.5 9.2 10.0 10.9 Results

3 A 3-B 3-C 3-D 3-E Bad Good Good Good TZ................................................ ............

From this, it was found that scorching was observed when the pH was less than 6.00. On the other hand, if the pH exceeds 7.3, although charring is not observed, there is a case where the flavor is poor. [Example 2] A beverage of the composition of the present invention was produced from the components shown in Table 4. The composition does not burn and has a good flavor. In addition, the beverage is also suitable as an enteral nutritional composition or an oral nutritional composition. 14 201242519 [Table 4] Raw material implements 1 Oral flow nutrient (beverage type) (w/v%) L-arginine 2.0 road protein acid Na (Tatual07) 6.52 Dextrin 20.0 蔑 1.8 1.8 Food fiber 1.8 Calcium hydride 0.183 Citric acid 1. Mineral yeast mixture ^ 0.017 Ferrous sulfate 0.0095 Carbonic acid Mg 0.096 Calcium phosphate slurry θ 1.2 Rapeseed palm fractionated oil 5.68 Emulsifier 0.25 Vitamin mixture 0.29 Sweetener traces Traces of trace water Total 100.0

※l: Mineral-containing yeast mixture: 75.7% zinc gluconate, 3.8% copper gluconate, 20.5% selenium yeast ※: 21w/w°/〇 filled with acid-filled fish

[Industrial Applicability] The present invention provides a fluid nutritional composition which can ingest a large amount of arginine with a small amount of intake. Simple description of L pattern 3 (none) [Description of main component symbols] (none) 15

Claims (1)

201242519 七 1. 2. 3. 4. 5. 6. 7. Scope of application: A liquidity camping product containing fine _ and microcellular non-formogenic protein, pH 6.0~7.3, and heated The processor; it is good by blending the compound __ age. Wood is a nutrient composition of the patent application, wherein the egg source is only the aforementioned microcell-derived protein, and the calcium source in the composition is the aforementioned insoluble calcium compound. The fluid nutritional composition of claim 2, wherein the aforementioned microcellular non-forming protein is a protein and/or a road protein. A fluid nutritional composition according to claim 2, wherein the insoluble calcium compound is calcium phosphate and/or carbonic acid. The fluid nutritional composition according to any one of claims 1 to 4, which contains less than 4.5 g of arginine in a composition of 100 ml. The fluid nutritional composition of claim 5, wherein the /; IL nutritional composition is any one of a beverage, an enteral nutrient, and an oral flow composition. A method for producing a fluid nutritional composition comprising arginine, which is not charred and has a good flavor, and has a pH of 6. 〇~7.3; the method comprises the steps of: modulating a liquid composition The liquid composition contains a microcell non-formation protein, an insoluble calcium compound, arginine, an acid regulator, and water; and a step of heating the liquid composition. 201242519 < 8 The method of claim 7, wherein the protein in the composition is derived from the source material, and the source of the composition towel is the aforementioned insoluble calcium compound. 9. The method of claim 8, wherein the aforementioned micelles are non-formative; the protein is sodium caseinate and/or potassium caseinate. 10. The method of claim 8, wherein the insoluble dance compound is scaly acid and/or carbonic acid per. The method of any one of claims 7 to 10, which contains less than 45 g of arginine in 100 ml of the composition. 12. The method of claim 11, wherein the composition is any one of a beverage, an enteral nutrient, and an oral flow composition. 13. A method for inhibiting scorching of a fluid nutritional composition by heating, the fluidic nutrient composition comprising arginine, a protein source, a calcium source, and an acidic p H 'regulator; The forming protein is a protein source of all or a part of the above-mentioned composition Q, and an insoluble calcium compound is used as a homogeneous source of all or a part of the above composition. 14. The method of claim 13, wherein the aforementioned micelles are non-formative. The protein is sodium caseinate and/or potassium caseinate. The method of claim 13, wherein the insoluble calcium compound is calcium phosphate and/or calcium carbonate. 17 201242519 IV. Designated representative map: (1) The representative representative of the case is: ( ). (None) (2) A brief description of the symbol of the representative figure: 5. If there is a chemical formula in this case, please disclose the chemical formula that best shows the characteristics of the invention: