JP4262710B2 - Liquid food manufacturing method - Google Patents

Description

  The present invention relates to a method for producing a liquid food capable of long-term storage.

  Liquid foods, particularly concentrated liquid foods, are typical oral and tube feeding compositions used for enteral nutrition. In recent years, concentrated liquid foods have been widely used as a means of supplementing necessary nutrition for bedridden elderly people and the like as well as being administered to patients who have difficulty swallowing food.

  For example, in Patent Document 1, in order to obtain a concentrated liquid food that can supply a necessary amount of zinc to elderly people and the like and that does not impair the properties and flavor, In addition, after emulsification, the mixture is emulsified, and a predetermined amount is filled and sealed in a pouch and subjected to high-temperature sterilization to obtain a concentrated liquid food. Such a method for producing a concentrated liquid food is a well-known general method.

  Normally, concentrated liquid foods sold as foods have a storage period at room temperature of about 4 to 6 months for paper packs and about 6 to 9 months for plastic bags. However, if the storage period of the thick liquid food is longer, sales management becomes easier and the convenience for consumers is expected to increase.

Japanese Unexamined Patent Publication No. 2000-201648 (summary, [0030])

  This invention makes it a subject to provide the manufacturing method of the liquid food which can suppress flavor deterioration over a long term and has a long storage period.

The present inventors have conducted various studies from the viewpoint that it is important to reduce dissolved oxygen in the liquid food in order to enable long-term storage of the liquid food, and as a result, the following (a), (b ) And (c) by combining the elements, the present inventors have found a new fact that vitamin C can be prevented from being reduced, flavor deterioration is suppressed, and long-term storage is possible, and the present invention has been completed.
(a) Vitamin C having an antioxidant action is added before emulsification,
(b) blocking contact with air in the filling process; and
(c) Use of containers with high gas barrier properties

That is, the method for producing a liquid food according to the present invention comprises mixing water-soluble and fat-soluble components in water, then emulsifying and sterilizing , and filling the obtained liquid food into a gas barrier container. In addition, after adding each component, before emulsification, 300 to 5000 mg / kg of vitamin C is added, and a liquid food is filled in a container in a nitrogen atmosphere, and the oxygen permeability of the container is 0.025 mLO ₂ / pack / It is characterized in that the oxygen concentration in the liquid food replaced with nitrogen is 1 mg / L or less and the oxygen concentration in the head space in the container is 10% by volume or less using a container of less than a day. Here, the pack means per container.
Vitamin C is preferably added immediately before the emulsification step . The container is selected from paper, plastic, and aluminum pouch . Preferably, the container is a paper pack container in which an overlapping portion of the paper wrapping material folded into a container shape is fixed with a strip tape from the inside of the container, and the strip tape has a polar resin as a central layer, It is a tape in which at least one polyolefin layer is laminated on both sides via an adhesive layer . The polar resin may be an ethylene-vinyl alcohol copolymer , and preferably the polar resin is an ethylene-vinyl alcohol copolymer, and the polar resin has a low density via an adhesive on both sides of the central layer. Polyethylene and linear low density polyethylene are laminated in this order.

  According to the method for producing a liquid food according to the present invention, vitamin C is added before emulsification and the filling step is performed in a nitrogen atmosphere, and a gas barrier container having a low oxygen permeability is used as the container. The decrease in the content of vitamin C having an oxidizing action is suppressed to a low level, and as a result, deterioration of the flavor of the liquid food due to oxidation is suppressed and long-term storage becomes possible.

  The method for producing a liquid food according to the present invention comprises adding water-soluble and fat-soluble components to water, stirring and mixing, then emulsifying, and filling the obtained emulsion into a gas barrier container in a nitrogen atmosphere. To do. Examples of the water-soluble component include proteins, sugars, minerals, water-soluble vitamins, water-soluble flavors and the like.

  Examples of the protein (nitrogen source) include animal protein (milk protein and the like) and vegetable protein (soy protein and the like). Examples of the saccharide include starch, dextrin, sucrose, glucose, galactose, maltose and the like.

  Examples of minerals include organic salts or inorganic salts such as Na, K, Ca, Mg, P, Cl, Fe, Zn, Cu, Mn, I, Se, Cr, and Mo. Sodium, potassium chloride, magnesium sulfate, potassium hydroxide, sodium carbonate, sodium bicarbonate, potassium hydrogen phosphate and the like can be mentioned. Insoluble raw materials such as calcium citrate and ferric pyrophosphate can also be used. The trace element can be added in the form of various yeasts such as zinc yeast, copper yeast, selenium yeast, chromium yeast, manganese yeast and the like. Examples of water-soluble vitamins include vitamins B1, B2, B6, B12, C, pantothenic acid, niacin, biotin, and folic acid.

  Examples of the fat-soluble components include one or more lipids and fats such as perilla oil, sesame oil, linseed oil, tung oil, fish oil, safflower oil, corn oil, soybean oil, rapeseed oil, and rice oil. Soluble vitamins (vitamins A, D, K, E, etc.), fat-soluble flavors and the like can be mentioned. Moreover, you may use the medium chain fatty acid triglyceride (MCT) etc. which are digested and absorbed rapidly as a lipid.

  It may also contain dietary fiber and / or oligosaccharides. In particular, oligosaccharides have the effect of promoting mineral absorption. Examples of dietary fiber include cellulose, lignin, indigestible dextrin, indigestible starch, polydextrose, gum arabic, guar gum degradation, water-soluble pectin, glucomannan, galactomannan, carrageenan, alginic acid, wheat bran, soybean fiber, Chitosan, chitin, psyllium and the like can be mentioned, and one or more of these components can be blended. Examples of oligosaccharides include fructooligosaccharides, dairy oligosaccharides, galactooligosaccharides, lactulose, isomalto-oligosaccharides, panose, gentio-oligosaccharides, xylo-oligosaccharides, chitin oligosaccharides, soybean oligosaccharides, and raffinose. The above components can be blended. The oligosaccharide is preferably contained in an amount of about 0.2 to 1 g per 100 kcal.

  A predetermined amount of each of these water-soluble and fat-soluble components is weighed and mixed. That is, a predetermined amount of water is charged into a dissolution tank, and each raw material is blended while stirring. At this time, the order of blending is not particularly limited except that vitamin C is blended last, but blends water-soluble raw materials, and if necessary, lecithin, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, After blending an emulsifier such as propylene glycol fatty acid ester and calcium stearoyl lactate and an antifoaming agent, it is preferable to blend a fat-soluble raw material.

Incidentally, examples of main blending components and blending amounts excluding vitamin C are as follows.
Per kg of liquid food,
Vitamin A 2000-10000 IU,
Vitamin E 20-80 mg,
Vitamin B1 1.0-10mg,
Vitamin B2 1.0-8mg,
Vitamin B6 1.0-10mg,
Vitamin B12 2.0-18 μg,
5-30 mg pantothenic acid,
Niacin 10-100 mg,
Vitamin D 250-2000 IU,
Folic acid 0.2-2mg
Vitamin K2 30-240 μg,
150-2000 mg of calcium,
Magnesium 150-700 mg,
5-30 mg of iron,
Sodium 500-4000 mg,
500-4000 mg of potassium,
Zinc 5-50 mg,
Copper 0.3-3mg
Selenium 25-140 μg,
15-80 μg of chromium,
Manganese 1500-10000 μg,
Molybdenum 15-100 μg,
Phosphorus 300-1500 mg,
Protein 25-150g
10-50 g of lipid,
Carbohydrates 70-300g,
Emulsifier 1-15g
1-30g of dietary fiber

  After blending the above raw materials, vitamin C is added while stirring. The amount of vitamin C input is an amount in which the dissolved oxygen in the solution is removed by the antioxidant action of vitamin C, and an amount of vitamin C necessary for nutritional supply remains. Specifically, the amount of vitamin C added is 300 to 5000 mg / kg, preferably 700 to 3000 mg / kg. In order to enhance the effect of vitamin C, it is preferable to add vitamin C and leave it still for 5 to 10 minutes after measuring up.

  Thereafter, the solution is put into a high-pressure emulsifier, homogenized by high-pressure emulsification, and then sterilized at a high temperature for a short time to obtain a liquid food. This liquid food is stored in an aseptic tank maintained in a sterile state. Contrary to the above, after the sterilization treatment, high-pressure emulsification may be performed to perform a homogenization treatment to obtain a liquid food, which may be stored in the septic tank. The aseptic tank is purged with nitrogen to prevent the amount of dissolved oxygen from increasing.

The liquid food stored in the aseptic tank is filled with nitrogen gas by pressure feeding to the gas barrier container so as not to come into contact with air. This prevents the amount of dissolved oxygen from increasing in the filling process. By performing the filling step in a nitrogen atmosphere in this way, oxygen in the liquid food is replaced with nitrogen, and the dissolved oxygen concentration in the liquid food can be reduced.
That is, the oxygen concentration in the nitrogen-substituted liquid food is 1.0 mg / L or less, preferably 0.7 mg / L or less, and the oxygen concentration in the head space in the container is 10% by volume or less, preferably 5% by volume. It is as follows.

As the gas barrier container, for example, a container selected from paper, plastic and aluminum pouch can be used. The gas barrier container should have a gas barrier property with an oxygen permeability of 0.025 mLO ₂ / pack / day or less, preferably 0.01 mLO ₂ / pack / day or less. The oxygen permeability of the container can be measured by gas chromatography.

  As shown in FIG. 1, the paper container is a paper pack container 1 in which an overlapping portion of a paper wrapping material 2 folded into a container shape such as a rectangular parallelepiped is fixed with a strip tape 3 from the inside of the container, and the strip tape 3 Is a tape in which a polar resin is used as a central layer, and at least one polyolefin layer is laminated on both sides of the central layer via an adhesive layer. Since both the paper container and the plastic container have an aluminum foil, the paper container and the plastic container have high gas barrier properties.

  Examples of paper pack containers include polyolefin (low density polyethylene or high density polyethylene), printing ink layer, base paper, polyolefin (low density polyethylene, etc.), aluminum foil, adhesive resin, polyolefin (linear low A paper pack container in which a density polyethylene or the like is laminated and bonded can be suitably used. In place of the aluminum foil, polyethylene may be used.

  Examples of polar resins constituting the strip tape 3 include ethylene-vinyl alcohol copolymers, polyesters (polyethylene terephthalate, polybutylene terephthalate, etc.), ethylene-vinyl acetate copolymers, polyamides, etc. It is preferred to use an excellent ethylene-vinyl alcohol copolymer. The polar resin is used in the form of a film. The polyolefin is, for example, a homopolymer or copolymer such as ethylene, propylene, 1-butene, 1-hexene, 4-methyl-1-pentene, 1-octene, and specifically, polyethylene such as low density polyethylene, Medium density polyethylene, high density polyethylene, etc. can be used.

  Examples of the plastic bag include polyester (polyethylene terephthalate (PET)), aluminum foil, polyester (polyethylene terephthalate (PET)), <peeling part>, polyester (polyethylene terephthalate (PET)), and nothing from the outside. Heat-welded outer layer with laminated polypropylene film (CPP) and inner layer with polyester (polyethylene terephthalate (PET)), aluminum foil, stretched nylon (ONY) and unstretched polypropylene (CPP) in order from the outside It has a cross-sectional structure joined by. Here, a peeling part means the site | part which peels in order to confirm a residual liquid at the time of administration.

  When filling the gas barrier container, in the case of a paper pack container, it is preferable to sterilize with hydrogen peroxide solution or the like in advance. When filling plastic containers or aluminum pouches, high-pressure emulsification is performed, homogenization is performed, and retort sterilization is performed. Retort sterilization conditions should be about 100-150 ° C. for 2-10 minutes.

  Thus, vitamin C in the liquid food filled in the gas barrier container has a reduced amount of dissolved oxygen in the liquid food immediately after production and a low oxygen permeability, as described in the examples described later. Since the gas barrier container is filled, the amount of decrease in vitamin C due to oxidation during storage is reduced as compared with a normal liquid food, so that quality can be maintained over a long period of time and flavor deterioration can be suppressed.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated in detail, this invention is not limited only to a following example.

(Preparation of concentrated liquid food)
700 kg of water having a temperature of 85 ° C. was charged into the compounding dissolution tank, and each component was added in the following order while stirring. The blending amount indicates the amount per 1 kg of liquid food.
1. Sodium bicarbonate 3.1g
2. Casein 43.1g
3. Potassium hydroxide 1.75g
4). Citric acid 1.2g
5. 0.84 g of potassium dihydrogen phosphate
6). Isolated soy protein 10.7g
7). 7.4 g of homogen
(Emulsifier manufactured by San-Ei Gen FFI Co., Ltd.)
8). Medium chain fatty acids 4.17g
9. 14.1g sugar
10. Maltodextrin 122.8g
11. Sodium chloride 0.1g
12 Kelp extract 280mg
13. Magnesium sulfate 3.65g
14 5.6g dairy oligosaccharide
15. Degraded guar gum 4.62g
16. Vitamin B1 5.2mg
17. Vitamin B12 powder 7.75mg
18. Vitamin K2 powder 60mg
19. Vitamin mix 0.5g
(Mixture of vitamin E, niacin, calcium pantothenate, vitamin B6, vitamin B2, folic acid)
20. 0.65g microcrystalline cellulose
21. Calcium phosphate 1.31 g
22. Ferric pyrophosphate 50mg
23. Zinc 395mg
24. Copper 73mg
25. Selenium 52.4mg
26. Chromium 15mg
27. Manganese 91mg
(Zinc, copper, selenium, chromium and manganese were blended in the form of yeast containing each metal element.)
28. Flavor (water soluble) 1.5g
Since the blending components 1 to 6 are likely to become lumps, these components were added first, and after dissolution was confirmed, the above 7 or less components were sequentially added.

  On the other hand, 0.51 g of rapeseed oil, 13.4 g of rice oil, 2.45 g of perilla oil, and 10 mg of fat-soluble vitamins A oil and D oil are introduced into an oil and fat tank heated to 40 ° C., Stir for 10 minutes and mix. The obtained mixture of fat-soluble components was put into a preparation dissolution tank in which the above components 1 to 27 were mixed, and stirred for 10 minutes with a high-speed mixer.

  Thereafter, 1600 mg / kg of vitamin C was added. The dissolved oxygen concentration after the addition was 0.55 mg / L.

  Subsequently, after the volume was increased and stirred, low-pressure emulsification and high-pressure emulsification were performed to perform a homogenization treatment. Next, the mixture was placed in a balance tank and sterilized at a high temperature for a short time, and then the obtained liquid food was put into an aseptic tank previously substituted with nitrogen and stocked.

Next, the liquid food was pressure-fed into the paper pack container with nitrogen gas from the Ascept tank, filled with 200 mL, and sealed. The used paper pack container was folded from the outside in the form of a low-density polyethylene, printing ink layer, base paper, low-density polyethylene, aluminum foil, adhesive resin, and linear low-density polyethylene. It is a container having an oxygen permeability of 0.004 mLO ₂ / pack / day.

The strip tape for fixing the overlapping portion of the paper wrapping material from the inside of the container is obtained by laminating low-density polyethylene and linear low-density polyethylene in this order on both sides of an ethylene-vinyl alcohol copolymer via an adhesive.
The paper pack container is sterilized with hydrogen peroxide in advance before filling with liquid food. The filling of the paper pack container from the Ascept tank was performed in a nitrogen atmosphere in which intrusion of air from the outside of the Ascept tank was blocked.
In the paper pack container filled with the liquid food, the oxygen concentration in the liquid food substituted with nitrogen was 0.07 mg / L to 0.33 mg / L.

[Comparative Example 1]
Vitamin C was added at the time of stirring with a high-speed mixer, and the obtained liquid food was put into an aseptic tank not substituted with nitrogen, stocked, and filled in a paper pack container under pneumatic pressure, as in Example 1. Thus, a concentrated liquid food filled in a paper pack container was obtained. The oxygen permeability of the container used was 0.05 mL O ₂ / pack / day.

A concentrated liquid food filled in the plastic bag was obtained in the same manner as in Example 1 except that instead of the paper pack container, a plastic bag having the following layer structure was used. The oxygen permeability of the container used was 0.01 mL O ₂ / pack / day.
(Plastic bag)
Peeling side: (outside) PET12 / AL7 / PET12 <peeling part> PET12 / CPP60 (inside)
Support side: (outside) PET12 / AL7 / ONY15 / CPP60 (inside)
(Numerical values indicate thickness (unit: μm).)

[Comparative Example 2]
Vitamin C 400 mg / kg was added at the time of stirring with a high-speed mixer, the obtained liquid food was put into a tank not substituted with nitrogen and stocked, and a plastic bag having the following layer structure was used. In the same manner as in No. 1, a concentrated liquid food filled in a plastic bag was obtained. The oxygen permeability of the container used was 0.6 mLO ₂ / pack / day.
(Plastic bag)
(Outside) Transparent ceramic vapor deposited PET12 / ONY15 / CPP70 (Inside)
(Numerical values indicate thickness (unit: μm).)

[Comparative Example 3]
Vitamin C 1600 mg / kg was added after stopping the high-speed mixer, and a concentrated liquid food filled in the plastic bag was obtained in the same manner as in Example 1 except that the same plastic bag as in Comparative Example 2 was used.

表１から、実施例１および２の流動食は、保存安定性が向上していることがわかる。 <Evaluation test>
(1) Vitamin C content For each of the concentrated liquid foods of Examples and Comparative Examples, the vitamin C content (initial value) immediately after filling the container and the vitamin C content after storing the liquid food filled in the container under the following conditions And the amount of decrease in vitamin C was measured. Vitamin C content was measured by high performance liquid chromatography.
Example 1 and Comparative Example 1 (paper pack container): stored at 40 ° C. for 2 months Example 2 and Comparative Examples 2 and 3 (plastic bag): stored at 40 ° C. for 1 month (2) Sensory evaluation Each concentrated liquid food was subjected to a sensory test by five people. That is, to evaluate the differences in taste after storage and after production directly on the basis of the following criteria, and the average value was calculated.
(Evaluation points)
1: The flavor is the same.
2: Slightly different but no problem.
3: A problem level.
4: The level is clearly different and cannot be said to be the same product.
These test results are shown in Table 1.

From Table 1, it can be seen that the liquid foods of Examples 1 and 2 have improved storage stability.

It is a schematic sectional drawing which shows an example of the paper pack container in this invention.

Explanation of symbols

1 Paper pack container 2 Paper packaging material 3 Strip tape

Claims (7)

A method for producing a liquid food comprising mixing water-soluble and fat-soluble components in water, then emulsifying and sterilizing , and filling the obtained liquid food into a gas barrier container,
After each component is added, 300 to 5000 mg / kg of vitamin C is added before emulsification, and the liquid food is filled in a container in a nitrogen atmosphere, and the oxygen permeability is 0.025 mLO ₂ / pack / day or less as the container. The oxygen concentration in the nitrogen-substituted liquid food is 1 mg / L or less and the oxygen concentration in the head space in the container is 10 vol% or less using the container of . The method for producing a liquid food according to claim 1, wherein the water-soluble and fat-soluble components contained in the liquid food and the blending amounts thereof per kg of the liquid food are as follows .
Vitamin A 2000-10000 IU,
Vitamin E 20-80 mg,
Vitamin B1 1.0-10mg,
Vitamin B2 1.0-8mg,
Vitamin B6 1.0-10mg,
Vitamin B12 2.0-18 μg,
5-30 mg pantothenic acid,
Niacin 10-100 mg,
Vitamin D 250-2000 IU,
Folic acid 0.2-2mg
Vitamin K2 30-240 μg,
150-2000 mg of calcium,
Magnesium 150-700 mg,
5-30 mg of iron,
Sodium 500-4000 mg,
500-4000 mg of potassium,
Zinc 5-50 mg,
Copper 0.3-3mg
Selenium 25-140 μg,
15-80 μg of chromium,
Manganese 1500-10000 μg,
Molybdenum 15-100 μg,
Phosphorus 300-1500 mg,
Protein 25-150g
10-50 g of lipid,
Carbohydrates 70-300g,
1 to 15 g of emulsifier, and
1-30g of dietary fiber The method for producing a liquid food according to claim 1 or 2, wherein vitamin C is added immediately before the emulsification step. The method for producing a liquid food according to any one of claims 1 to 3 , wherein the container is selected from paper, plastic, and an aluminum pouch. The container is a paper pack container in which an overlapping portion of a paper wrapping material folded into a container shape is fixed with a strip tape from the inside of the container, and the strip tape has a polar resin as a central layer, and at least on both sides of the central layer. The method for producing a liquid food according to any one of claims 1 to 4 , which is a tape in which a single polyolefin layer is laminated via an adhesive layer. The method for producing a liquid food according to claim 5 , wherein the polar resin is an ethylene-vinyl alcohol copolymer. " The polar resin is an ethylene-vinyl alcohol copolymer, and the polar resin is laminated on both surfaces of a central layer in the order of low density polyethylene and linear low density polyethylene via an adhesive. 6. A method for producing a liquid food according to 6.

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