JP3494495B2 - Powdery nutritional food stabilizer, high calorie liquid food and method for producing high calorie liquid food - Google Patents

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a stabilizer for a powdered nutritional food used when a normal diet such as a preoperative or postoperative patient, an elderly person, etc. is difficult to consume and the stabilizer. The present invention provides a high-calorie liquid food and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, powdered nutrition foods have been used. Examples of powdered nutritional foods include enteral nutritional supplements. This enteral nutrient is prepared on the assumption that it is usually added to water at a rate of 1 kcal / ml for use. However, there is a high calorie administration is carried out in order to cope with the burden on the patient shortening of the intake time for the purpose, fluid intake restrictions due to reasons such as kidney failure, etc..

[0003]

However, in the conventional enteral nutritional supplement, it is premised that the nutritional supplement is added so as to be 1 kcal per 1 ml of water, and this nutritional supplement is 1.5 kcal per 1 ml of water. When added as described above, the dispersed state is broken in the container (administration bag), the oil layer and the aqueous layer are separated, and uniform administration cannot be performed. In addition, only the upper oil layer may be administered, and the intended nutritional management may not be performed, and diarrhea may occur due to the short-time administration of the oil layer.

The present invention solves the above-mentioned problems, and a stabilizer for powdery nutritional supplement which can maintain a stable dispersed state for a predetermined time even if the powdery nutritional supplement is adjusted for high calorie administration. Provided are a high-calorie liquid food containing a stabilizer and a method for producing the high-calorie liquid food.

[0005]

[Means for Solving the Problems] What achieves the above object is to provide a powdered nutritional food containing at least a nitrogen source and a nutritional food.
At the time of food preparation, 0.4 to 100 kcal of nutritional food
A nutritional food consisting of a stabilizer added to 0.8 g,
The powdered nutritional food includes sugars, lipids, minerals and vitamins.
The stabilizer contains a mines, and the stabilizer is powdery.
It is a stabilizer for stably dispersing nutrient food in water,
Moreover, the stabilizer contains dextrin and a thickening polysaccharide as main components.
And the weight ratio of both is dextrin: thickening polysaccharide =
Nutrition that is formulated to be 4 to 6: 1
It is food . The thickening polysaccharide is preferably either xanthan gum or locust bean gum, or a mixture thereof.

The powdered nutritional food preferably contains at least one of sugars, minerals and vitamins. The nitrogen source is any of protein, protein hydrolyzate, and protein partial hydrolyzate. Further, it is preferable that 0.45 to 0.7 g of the stabilizer is added to 100 kcal of the nutritional food.

Further, what achieves the above-mentioned object is water and
Add 1.5 kcal or more to 1 ml of the water.
For added powder nutrition food and powder nutrition food 1g
0.01-0.02g or 0.0 for 1 ml of water
Stabilized by mixing with 08-0.017g added stabilizer
It is a high-calorie liquid food in a state of
Powdered nutritional foods include nitrogen sources, sugars, lipids, vitamins and mine.
It is a comprehensive nutritional food containing Lal, and the stabilizer is dex
The main component is torin and thickening polysaccharide, and the weight ratio of both
However, dextrin: thickening polysaccharide = 4 to 6: 1
It is a high-calorie liquid food that is included in.

[0008] Further, a device which achieves the above object is a dex
The main component is torin and thickening polysaccharide, and the weight ratio of both
However, dextrin: thickening polysaccharide = 4 to 6: 1
A method for producing a high-calorie liquid food characterized by adding a powdery nutritional food stabilizer to a predetermined amount of water and stirring, and then adding and stirring a powdery nutritional food containing a nitrogen source. Is. The powdered nutritional food preferably contains at least one of sugars, minerals, lipids and vitamins. The nitrogen source is preferably a protein, a protein hydrolyzate, or a protein partial hydrolyzate. Further, the protein hydrolyzate or protein partial hydrolyzate,
20% by weight based on the total weight of the free amino acids contained
It is preferable that the average molecular weight is 1000 or less and the average molecular weight is 1000 or less. What achieves the above purpose is powder
Stabilizer for Stable Dispersion of Nutrient Diets in Water
And, the stabilizer was added to a predetermined amount of water and stirred.
After that, add powdered nutritional food containing nitrogen source and stir
Powdered nutrition for high-calorie liquid food prepared by
An edible stabilizer comprising dextrin and a thickening polysaccharide
And the weight ratio of the two is dextrin:
Powder blended so that the polysaccharide thickener = 4 to 6: 1
It is a powdered nutritional food stabilizer.

[0009]

When the powdered nutritional food is dispersed in water so as to have a high calorie content, it may be separated into an oil layer and an aqueous layer. Even if it is not separated immediately after preparation, separation may occur after a few minutes. However, although the viscosity of the powdered food edible stabilizer of the present invention is slightly increased, the thickening action of the thickening polysaccharide, the surfactant action of the dextrin and the thickening polysaccharide are combined. In addition to improving the dispersibility of the powdered nutritional food in water, the dispersed state can be maintained for a certain period of time. Therefore, it is possible to adjust a stable high-calorie liquid food.

The powdery nutritional food stabilizer of the present invention will be described. The stabilizer of the present invention is a stabilizer for stably dispersing a powdered nutritional food in water, which contains dextrin and a thickening polysaccharide as main components, and the weight ratio of both is dextrin: thickening. It is blended so that the polysaccharide ratio is 4 to 6: 1. When the weight ratio (dextrin / thickening polysaccharide) is 6 or more, the amount of stabilizer required to obtain sufficient stability is large, and it takes time and labor for dissolution and the amount of energy of nutritional food. Is not preferable. Further, when the weight ratio (dextrin / thickening polysaccharide) is 4 or less, so-called lumps are apt to occur when added to water, resulting in insufficient dispersion of nutritional food and increase in viscosity of nutritional supplement, resulting in fluidization. It is not preferable because it deteriorates the property.

Commercially available dextrin can be used. Specific examples thereof include dextrin, amylodextrin, erythrodextrin, acrodextrin, maltodextrin, cyclodextrin and the like.

As the thickening polysaccharide, galactomannan,
Enzymatic degradation product of galactomannan, xanthan gum, psyllium seed gum, glucomannan, locust bean gum, tamarind gum, tragacanth gum, guar gum,
Tara gum, arabinogalactan, etc. are mentioned. A kind selected from these is used. Preferred is xanthan gum or locust bean gum. Furthermore, it is also preferable to use a mixture of two or more selected from the above-mentioned thickening polysaccharides. Particularly, a mixture of xanthan gum and locust bean gum is preferable.

When the mixture of the two is used, the weight ratio of the two is as follows: Kitan sun gum: locust bean gum = 1 to 1.
2: 2 to 1 is preferable. Within this range, it has good stability. In particular, the weight ratio of the two is as follows:
Locust bean gum = 1 to 1.5: 1.5 to 1 is preferable.

Further, the xanthan gum is preferably one in which an insoluble matter does not adhere to the organ wall (eg, intestinal wall) when dissolved, and such a substance is Monato Gum GS manufactured by Dainippon Pharmaceutical Co., Ltd. Further, as the locust bean gum, those which are transparent and have little coloring or turbidity are preferable, and as such a substance, there is a trade name RL-200J manufactured by Copenhagen Pectin.

The stabilizer of the present invention is 0.4 to 0.8 g per 100 kcal of the nutritional diet when a high-calorie liquid diet is prepared using a powdered nutritional diet containing at least a nitrogen source and further a lipid. Is added. If it is 0.8 g or less, the viscosity of the high-calorie liquid food will not be too high, and if it is 0.4 g or more, sufficient stability will be exhibited. Particularly, 0.45-0.7 g is preferably added to 100 kcal of the nutritional food. In other words, the amount of the stabilizer added to 1 g of the powdered nutritional food (calorie per 1 g is 2.4 kcal) is 0.0
It is preferably 1 to 0.02 g. In particular, 0.01
2g to 0.018g is suitable. If it is 0.018 g or less, the viscosity of the liquid food is 220 mPa · s or less,
It has low viscosity and is easy to administer due to the drop.
If it exceeds 0.02 g, it may be 1000 mPa · s or more. The amount of the nutrient added to 1 ml of water is preferably 0.008 to 0.017 g. Particularly, 0.01 to 0.015 g is preferable. Furthermore, it is preferable that the added amount of the nutritional supplement satisfies all of the added amount for 100 kcal of the above-mentioned nutritional food, the added amount for 1 g of the above-mentioned nutritional food and the added amount for 1 ml of the above-mentioned water.

Next, the high-calorie nutrition food of the present invention will be described. The nutritional food of the present invention is a powdered nutritional food containing at least a nitrogen source and further a lipid, and at the time of preparing the nutritional food,
It consists of the above-mentioned stabilizer added. As the addition amount,
The above range is preferred. The powdered nutritional food preferably contains a nitrogen source, a lipid, a sugar, a vitamin, and a mineral.

[0017] as the nitrogen source so-called source of protein in nutrition diet, as long as it can be used as a food, may be any such thing. For example, whey, milk protein such as casein, egg white, gelatin, collagen, soybean protein, and the like, and degradation products thereof can be used. From the viewpoint of absorbability, it is particularly preferable to use a protein having a small amount of free amino acids and a partial hydrolyzate of a protein (in particular, one having a low molecular weight peptide as a main component). Specifically, it is a protein hydrolyzate or a protein partial hydrolyzate, and the content of free amino acids is 20% by weight or less based on the total weight, and low molecular weight peptides (preferably di- or tripeptides) It is a main component and has an average molecular weight of 1,000 or less, preferably 500 or less. From the viewpoint of amino acid balance, egg white is preferable as a raw material protein. Therefore, the partial hydrolyzate of egg white as described above is particularly preferable. Such a partial hydrolyzate of a protein is disclosed in, for example, Japanese Patent Publication No. 61-5.
As disclosed in Japanese Patent No. 3040, after dispersing a raw material protein in water and adjusting the pH to 1 to 4 with an acid, two kinds of acidic proteases are simultaneously or sequentially added to cause hydrolysis and hydrolysis. Is completed in a predetermined time.

As the sugar, dextrin, lactose, maltose, sucrose, or a mixture thereof is used. As the lipid, rice oil, coconut oil, soybean oil, corn oil, or a mixture thereof is preferably used.

As vitamins, vitamin A, vitamin B1 (thiamine hydrochloride), vitamin B2 (riboflamin), nicotinic acid amide, vitamin B6 (pyridoxine hydrochloride), calcium pantothenate, folic acid, vitamin C
(L-ascorbic acid), vitamin D, vitamin E (tocopherol acetate), etc. are considered, and all of them may be added, or any one may be selected and added. In addition, it is preferable to select an addition amount that matches each vitamin. As minerals, iron, sodium, potassium, calcium, magnesium and the like are considered, and all of them may be added, or any of them may be selected and added.

As described above, by adding vitamins, minerals, and both of them, a nutritional food having an excellent nutritional balance can be obtained. In addition, sweeteners, various flavors, such as coffee, according to the taste of the patient,
Fruits can be added, making it easier to consume. The nutritional food of the present invention is powdered and mixed with water before use.

Next, the method for producing the high-calorie liquid food of the present invention will be described. As a manufacturing method, 100 g of powdered nutritional food (2.4 kcal / g) was used, and 2 kcal
A description will be given by taking as an example the case of producing a high-calorie liquid food of / ml. First, add 1 part of the above stabilizer to 120 cc of water.
Add ~ 2g. In other words, 0.
008 to 0.017 g (in other words, 0.01 to 0.
02g) and stir for 1 minute or more. Subsequently, 100 g of powdered nutritional food is added and stirred for 2 minutes or more. This produces the high-calorie liquid food of the present invention. In this way, by only dissolving the stabilizer in water beforehand and then adding the powdered nutritional food, the nutritional food can be easily and surely dispersed, and further, the oil layer is rarely separated or the oil layer is separated. Takes longer to occur,
It is possible to manufacture a high-calorie liquid food with a stable dispersion state. Further, the viscosity of the high-calorie liquid food of the present invention is preferably 10 to 400 mPa · s, and particularly preferably 20 to 250 mPa · s, from the viewpoint of fluidity and stability.

[0022]

EXAMPLES Examples of the present invention will be specifically described below. (Example 1) 85 g of dextrin (manufactured by Matsutani Chemical Co., Ltd., trade name Paindex # 2, powder) and xanthan gum (manufactured by Dainippon Pharmaceutical Co., Ltd., trade name Monart Gum GS, powder) as a thickening polysaccharide 7. 5g and purified locust bean gum (Copenhagen Pectin, trade name RL
-200J, powdered form 7.5g is mixed, and a granulator (manufactured by Fuji Sangyo Co., Ltd., trade name SPRAY GRANNULA)
TER MODELSTREA-1) was used to prepare the powdered nutritional food stabilizer of the present invention. The weight ratio of dextrin and polysaccharide thickener was 5.7: 1.

(Example 2) 80 g of dextrin (manufactured by Matsutani Chemical Co., Ltd., trade name Paindex # 2, powder)
And 10 g of xanthan gum (manufactured by Dainippon Pharmaceutical Co., Ltd., trade name Monato gum GS, powder) and 10 g of purified locust bean gum (Copenhagen Pectin, trade name RL-200J, powder) as a thickening polysaccharide,
Granulator (Fuji Sangyo Co., Ltd., trade name SPRAY GR
ANNULATER MODEL STREA-1) was used to prepare the powdered nutritional food stabilizer of the present invention. The weight ratio of dextrin and polysaccharide thickener was 4: 1.

(Comparative Example 1) 60 g of dextrin (manufactured by Matsutani Chemical Co., Ltd., trade name Paindex # 2, powder)
And 20 g of xanthan gum (manufactured by Dainippon Pharmaceutical Co., Ltd., trade name Monart gum GS, powder) and 20 g of purified locust bean gum (Copenhagen Pectin, trade name RL-200J, powder) as a thickening polysaccharide,
Granulator (Fuji Sangyo Co., Ltd., trade name SPRAY GR
ANNULATER MODEL STREA-1) was used to prepare a powdered nutritional food stabilizer. The weight ratio of dextrin and thickening polysaccharide was 3: 2.

Example 3 Dried egg white (protein content 8)
50 g (2% by weight) was added to 1 L of water to prepare a raw material liquid whose pH was adjusted to 3 with hydrochloric acid. To this raw material solution, 1 g of morphine (produced by Fujisawa Pharmaceutical Co., Ltd., produced by Alpergill Scytoy) was added, and 8 hours later, sunproze F
(Hankyu Kyoei Bussan Co., Ltd., produced by Rhizopus sinensis) was added and reacted at 40 ° C. for 10 hours. The reaction solution was heated at 100 ° C for 10 minutes to inactivate the above enzyme, and then centrifuged at 3000 rpm (1500G) for 10 minutes to remove insolubles, and then the supernatant was dried to partially hydrolyze the egg white. Was produced. The yield of the egg white partial hydrolyzate was 93.9% based on the starting protein, and the average molecular weight was 350. The free amino acid content in the partial hydrolyzate was 8.1%.

The above-mentioned egg white partial hydrolyzate was used as the nitrogen source. Egg white partial hydrolyzate (nitrogen source) 18.4
g, dextrin 72 g, soybean oil 2.5 g, corn oil 2.5 g, manganese sulfate tetra-pentahydrate 2.6 mg,
Zinc sulfate heptahydrate 6.6 mg, iron gluconate trihydrate 2
5 mg, sodium chloride 100 mg, potassium chloride 20
0 mg, magnesium chloride 150 mg, sodium citrate 200 mg, calcium glycerophosphate 1250 m
g, copper sulfate 0.5 mg, retinol palmitate 100
0 IU, thiamine hydrochloride 1.0 mg, riboflahin 1.0
mg, pyridoxine hydrochloride 1.0 mg, cyanocobalamin 0.002 mg, ascorbic acid 200 mg, cholecalciferol 100 IU, tocopherol acetate 30 I
U, phytonadione 0.5 mg, nicotinic acid amide 10
mg, calcium pantothenate 2.0 mg, folic acid 0.2
Powders of mg, biotin 0.05 mg, choline chloride 20 mg, and inositol 20 mg were powder-mixed to prepare a powdered nutritional food. The energy of 100 g of the obtained nutritional food powder was 240 kcal. Then, 100 g of this nutritional food was filled in one bag, and separately, 1.4 g of the powdery nutritional food stabilizer of Example 1 was filled in one bag.

Example 4 To 120 cc of water, 1.4 g of the powdery nutritional food stabilizer of Example 1 was added, and the mixture was stirred by hand for 2 minutes, and then 100 g of the powdery nutritional food of Example 3 was added. After sufficiently stirring, the high-calorie liquid food of the present invention was prepared. This high-calorie liquid food had a kcal / ml of 2 kcal, a viscosity of 90 mPa · s (25 ° C., B-type viscometer), and no separation occurred even after standing for 24 hours.

(Example 5) To 120 cc of water, 1.2 g of the powdery nutritional food stabilizer of Example 1 was added and stirred for 2 minutes,
Then, 100 g of the powdered nutritional food of Example 3 was added and sufficiently stirred to prepare the high-calorie liquid food of the present invention. This high-calorie liquid food had a kcal / ml of 2 kcal, a viscosity of 80 mPa · s (25 ° C.), and separation did not occur until 18 hours, but when confirmed 24 hours later, a slight separation of the oil layer in the upper layer was observed. It was observed. But,
Usually, it is administered within 12 hours after adjusting the high-calorie liquid diet, so there is no problem.

(Example 6) To 120 cc of water, 1.6 g of the powdery nutritional food stabilizer of Example 1 was added and stirred for 2 minutes,
Then, 100 g of the powdered nutritional food of Example 3 was added and sufficiently stirred to prepare the high-calorie liquid food of the present invention. This high-calorie liquid food had a kcal / ml of 2 kcal, a viscosity of 105 mPa · s (25 ° C.), and no separation occurred even after standing for 24 hours.

(Example 7) To 120 cc of water, 1.8 g of the powdery nutritional food stabilizer of Example 1 was added and stirred for 2 minutes,
Then, 100 g of the powdered nutritional food of Example 3 was added and sufficiently stirred to prepare the high-calorie liquid food of the present invention. This high-calorie liquid food had a kcal / ml of 2 kcal, a viscosity of 200 mPa · s (25 ° C.), and no separation occurred even after standing for 24 hours.

(Example 8) To 120 cc of water, 1.4 g of the powdery nutritional food stabilizer of Example 2 was added and stirred for 2 minutes,
Then, 100 g of the powdered nutritional food of Example 3 was added and sufficiently stirred to prepare the high-calorie liquid food of the present invention. This high-calorie liquid food had a kcal / ml of 2 kcal, a viscosity of 150 mPa · s (25 ° C.), and no separation occurred even when left standing for 24 hours.

(Example 9) To 120 cc of water, 1.2 g of the powdered nutritional food stabilizer of Example 2 was added and stirred for 2 minutes,
Then, 100 g of the powdered nutritional food of Example 3 was added and sufficiently stirred to prepare the high-calorie liquid food of the present invention. This high-calorie liquid food had a kcal / ml of 2 kcal, a viscosity of 100 mPa · s (25 ° C.), and no separation occurred even when left standing for 24 hours.

(Example 10) Example 2 was added to 120 cc of water.
1.6 g of the powdered nutritional food stabilizer was added and stirred for 2 minutes, and then 100 g of the powdered nutritional food in Example 3 was added and sufficiently stirred to prepare the high-calorie liquid food of the present invention. This high-calorie liquid food had a kcal / ml of 2 kcal, a viscosity of 180 mPa · s (25 ° C.), and no separation occurred even when left standing for 24 hours.

(Embodiment 11) The second embodiment is added to 120 cc of water.
1.8 g of the powdered nutritional food stabilizer was added and stirred for 2 minutes, and then 100 g of the powdered nutritional food in Example 3 was added and sufficiently stirred to prepare the high-calorie liquid food of the present invention. This high-calorie liquid food had a kcal / ml of 2 kcal, a viscosity of 220 mPa · s (25 ° C.), and no separation occurred even after standing for 24 hours.

(Comparative Example 2) To 120 cc of water, 0.6 g of the powdery nutritional food stabilizer of Comparative Example 1 was added and stirred by hand for 2 minutes, but lumps were formed and sufficient dispersion could not be performed. Then, when the mixture was stirred using a hand mixer, it was dispersed, but considerable foaming occurred. Then, 100 g of the powdered nutritional food in Example 3 was added and stirred to prepare a high-calorie liquid food, but it was foamed and could not be administered as it was, and deaeration was required. This high-calorie liquid food has a viscosity of 40 mPa · s at 2 kcal / ml.
s (25 ° C) and separation occurred after 30 minutes.

Comparative Example 3 To 120 cc of water, 1.2 g of the powdered nutritional food stabilizer of Comparative Example 1 was added and stirred for 2 minutes by hand, but lumps were formed and sufficient dispersion could not be performed. Then, when the mixture was stirred using a hand mixer, it was dispersed, but considerable foaming occurred. Then, 100 g of the powdered nutritional food in Example 3 was added and stirred to prepare a high-calorie liquid food, but it was foamed and could not be administered as it was, and deaeration was required. This high-calorie liquid food has a viscosity of 700 mPas at 2 kcal / ml.
It was s (25 ° C) and did not separate even after 24 hours, but the viscosity was too high and administration using a feeding tube was difficult.

[0037]

The powdery nutritional food stabilizer of the present invention is a stabilizer for stably dispersing a powdery nutritional food in water, and the stabilizer is mainly composed of dextrin and a thickening polysaccharide. And the weight ratio of both is dextrin: thickening polysaccharide =
Since it is blended so as to be 4 to 6: 1, by adding it at the time of preparing a high-calorie liquid food using powdered nutritional food, separation of the oil layer is unlikely to occur, and stable Liquid diet can be adjusted.
The nutritional food of the present invention comprises a powdered nutritional food containing at least a nitrogen source and 0.4 to 0.8 g of the stabilizer added to 100 kcal of the nutritional food at the time of producing the nutritional food, Even if a high-calorie liquid food is prepared using this powdered nutritional food, the stabilizer hardly separates the oil layer,
Moreover, since the viscosity is not so high, the administration is easy.

Further, the method for producing a high-calorie liquid food of the present invention is 0.01 to 0.02 g per 1 g of powdered nutritional food to be added later to water or 0.0 per 1 ml of water.
Since 08-0.017 g of the above-mentioned stabilizer is added and stirred, the powdered nutritional food is added to 1 ml of the water so as to be 1.5 kcal or more and the mixture is stirred, which is high in calories. However, the separation of the oil layer is less likely to occur, and
It is possible to easily produce a high-calorie liquid food that is not very high in viscosity and is easy to administer.

Continuation of front page (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 1/29-1/308 A23L 1/00-1/03 A61K 47/36-47/40

Claims (3)

(57) [Claims] 1. A nutritional food comprising a powdered nutritional food containing at least a nitrogen source and a stabilizer which is added in an amount of 0.4 to 0.8 g per 100 kcal of the nutritional food at the time of producing the nutritional food, The powdered nutritional food contains sugars, lipids, minerals and vitamins, and the stabilizer is a stabilizer for stably dispersing the powdered nutritional food in water, and The stabilizer contains dextrin and a polysaccharide thickener as main components, and the weight ratio of both is dextrin:
A nutritional food characterized in that it is blended so that the polysaccharide thickener = 4 to 6: 1. 2. The nutritional food according to claim 1, wherein the thickening polysaccharide is either xanthan gum or locust bean gum, or a mixture of both. 3. Water and 1.5 kca per 1 ml of the water
The powdered nutritional food added so as to be 1 or more, and 0.01 to 0.02 g or water 1 g per 1 g of the powdered nutritional food.
A high-calorie liquid food in a stable state by mixing with 0.008 to 0.017 g of a stabilizer added to ml, wherein the powdered nutritional food is a nitrogen source, a sugar, a lipid, It is a comprehensive nutritional food that contains vitamins and minerals.
The stabilizer is mainly composed of dextrin and thickening polysaccharide,
And the weight ratio of both is dextrin: thickening polysaccharide = 4 ~
A high-calorie liquid food characterized in that it is formulated to have a ratio of 6: 1.