JP5870321B1 - Nutrients with high content of fine particle emulsified oil - Google Patents
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Abstract
【課題】 中鎖脂肪酸および長鎖脂肪酸を卵黄レシチンで微粒子乳化することで胃酸にも安定な微粒子乳化油脂高含有栄養物を提供すること。【解決手段】 中鎖脂肪酸を20−40%及び長鎖脂肪酸を20−40%、中鎖脂肪酸と長鎖脂肪酸を合わせて55%−65%含有し、乳化剤として卵黄リン脂質を1−5%、安定剤を0.1−0.4%含有する平均粒子径2−4μmの1gあたり5−6kcal、pHを3.5−4.5に調整した微粒子乳化油脂高含有栄養物によって達成される。【選択図】図1PROBLEM TO BE SOLVED: To provide a nutrient containing a high content of fine particle emulsified oil and fat that is stable to gastric acid by finely emulsifying medium chain fatty acid and long chain fatty acid with egg yolk lecithin. SOLUTION: Medium chain fatty acid 20-40%, long chain fatty acid 20-40%, medium chain fatty acid and long chain fatty acid combined 55% -65%, egg yolk phospholipid as emulsifier 1-5% , Achieved by a nutrient containing a high content of fine-particle emulsified oil and fat adjusted to 5-6 kcal and pH of 3.5-4.5 per gram with an average particle diameter of 2-4 μm containing 0.1-0.4% stabilizer . [Selection] Figure 1
Description
本発明は、少量の摂取でも中鎖脂肪酸を含む多量の油脂を容易に摂取でき、かつ不快なげっぷ、胸やけ等の摂取に関するトラブルもなく、高熱量を容易に摂取できる栄養物である。The present invention is a nutrient that can easily ingest a large amount of fats and oils containing medium chain fatty acids even with a small amount of ingestion, and can easily ingest a high calorie without troubles regarding ingestion of unpleasant burp, heartburn and the like.
栄養素の中で1gあたりの熱量が大きいものは脂質である。脂質は9kcal/gであり、蛋白質や炭水化物よりも1gあたりの熱量が2倍以上ある。しかし油脂を多く配合すると製品の保存安定性が悪く、油脂分が胃内で分解することによる食後のむかつき等により摂食物の逆流問題も指摘されている。一方、中鎖脂肪酸は、長鎖脂肪酸と代謝系が異なり、より早く体内に吸収され代謝されるため手術後等に必要とされる短時間での高熱量摂取が可能であることが解っている。通常中鎖脂肪酸を配合した栄養剤は、通常1gあたり2kcal前後の栄養剤が多く、1gあたり5kcal以上の栄養物は、市場には存在しない。
手術後等体力が減少している人の食料摂取量は正常な人より劣っており、体力回復のための高熱量摂取方法がこれまで検討されて来ているが適切な方法は見出されていない。
少量摂取で、かつ中鎖脂肪酸を多く含み、摂取してもむかつき、げっぷ、飲食物の逆流等のリスクのない1gあたり5kcal以上の高熱量食品の開発が望まれている。Among nutrients, the one having a large calorie per gram is lipid. Lipids are 9 kcal / g, and the amount of heat per gram is more than double that of proteins and carbohydrates. However, when a large amount of fats and oils is blended, the storage stability of the product is poor, and the problem of reflux of food intake has been pointed out due to the post-meal upset due to decomposition of fats and oils in the stomach. On the other hand, medium-chain fatty acids have a different metabolic system from long-chain fatty acids, and it is understood that they can be absorbed and metabolized earlier in the body, so that high-calorie intake is possible in a short time required after surgery. . Usually, nutrients containing medium chain fatty acids are usually around 2 kcal per gram, and there are no nutrients of 5 kcal or more per gram on the market.
People who have decreased physical fitness after surgery have inferior food intake compared to normal people, and high-calorie intake methods have been investigated for recovery of physical fitness, but an appropriate method has been found Absent.
Development of high calorie foods of 5 kcal or more per gram that is small ingestion and contains a large amount of medium chain fatty acids and does not cause risks such as inconvenience, burping, and backflow of food and drink is desired.
特許文献1では、中鎖脂肪酸を含む栄養剤として、デキストリンと中鎖脂肪酸を使用して親水性のレシチンで乳化して作る方法が提案されている。しかし、デキストリンの配合割合が大きいため、油脂高含量物とは言い難く、その熱量も1gあたり、最大でも3kcal程度のものである。Patent Document 1 proposes a method of emulsifying with hydrophilic lecithin using dextrin and medium chain fatty acid as a nutrient containing medium chain fatty acid. However, since the blending ratio of dextrin is large, it is difficult to say that it is a high fat content, and the amount of heat is about 3 kcal at the maximum per gram.
特許文献2では、中鎖脂肪酸と卵黄リン脂質による混合物を調整して、配合中での卵黄リン脂質割合が全体の40%以上と高く、卵黄レシチンと中鎖脂肪酸の総計で65%となっており、直接この加工品をそれだけで摂取するには耐えうるものではなく、安定な卵黄レシチン製剤(加工用素材)として提案されている。In Patent Document 2, a mixture of medium chain fatty acid and egg yolk phospholipid is prepared, and the ratio of egg yolk phospholipid in the blend is as high as 40% or more, and the total of egg yolk lecithin and medium chain fatty acid is 65%. In addition, it is unbearable to ingest this processed product directly by itself, and has been proposed as a stable egg yolk lecithin preparation (processing material).
特許文献3では、中鎖脂肪酸と脂肪を含有し卵黄リン脂質により乳化した栄養物が提案されている。中鎖脂肪酸、脂肪、卵黄レシチンを乳化することで人工胃液と接触しても乳化破壊されないとの記載があり、また下痢の危険性が少ないとの記載がある。しかしこの組成物中での中鎖脂肪酸+脂肪の割合は、最大で30%程度のものであり、水分も多く1gあたりの熱量は、2−3kcal程度の乳化物である。この配合から油脂含有量を増加させて試作したところ、油脂の安定化が図れず、一部油脂の分離を生じた。さらに特許文献3の高温殺菌では、乳化破壊を生じた。Patent Document 3 proposes a nutrient containing medium chain fatty acid and fat and emulsified with egg yolk phospholipid. There is a description that emulsification of medium chain fatty acid, fat and egg yolk lecithin does not cause emulsification breakage even when contacted with artificial gastric juice, and there is a description that there is little risk of diarrhea. However, the ratio of medium chain fatty acid + fat in this composition is about 30% at the maximum, and it is an emulsion having a large amount of water and a calorie per gram of about 2-3 kcal. When trial production was carried out by increasing the fat content from this formulation, the fat could not be stabilized, and part of the fat was separated. Furthermore, the high temperature sterilization of Patent Document 3 caused an emulsion breakage.
病院や医療施設に入所している患者は、食事を多く摂取できず、必要栄養量を摂取することができない事例が多い。また少量で高熱量のものは油脂分の多い食品になるが、油脂が多いと胸やけを起こすことが多くなり、また油っぽさが口中に残り食事が進まないこともあり、必要熱量を摂取することができないことが多々見受けられる。Patients who enter hospitals and medical facilities cannot eat a lot of food and often cannot get the necessary nutrients. A small amount of food with a high calorific value is a food with a lot of oils and fats, but if there is a lot of oils and fats, it often causes heartburn, and the oiliness may remain in the mouth and the meal may not progress. There are many things that cannot be taken.
本発明はこの状況を解決するためにトラブルなく、少量で必要熱量を補給できるよう微粒子乳化油脂高含有栄養物により熱量補給できることを目的としている。In order to solve this situation, the present invention aims to be able to replenish the calorie with a nutrient containing a high amount of fine-particle emulsified fat so that the necessary calorie can be replenished in a small amount without any trouble.
中鎖脂肪酸および長鎖脂肪酸を卵黄リン脂質と組み合わせ、配合し、高速撹拌し、微粒子乳化物とすることで胃内にて油脂が分解されずむかつき、げっぷ等の問題もなく、微粒子状油脂のまま小腸まで運ばれる1gあたり5−6kcal前後の高熱量を有する乳化組成物の製法を確立した。Combining and blending egg yolk phospholipid with medium chain fatty acid and long chain fatty acid, stirring at high speed to make fine particle emulsion, fat and oil are not decomposed in the stomach, and there are no problems such as burping, burping, etc. The manufacturing method of the emulsification composition which has the high calorie | heat amount of about 5-6 kcal per 1g carried to the small intestine as it was was established.
本発明の中鎖脂肪酸は、一般に炭素数が8から12の脂肪酸を指す。中鎖脂肪酸は、長鎖脂肪酸と比べて吸収機構が違い、腸上皮で吸収後、直接門脈に入り、血液にとり入れられるため、長鎖脂肪酸よりも短時間で燃焼される。しかし中鎖脂肪酸の中で炭素数が12のものは、長鎖脂肪酸に近い吸収がされると言われており、直接門脈に入るものは、炭素数が8乃至10の脂肪酸とされている。従って、使用する中鎖脂肪酸は、炭素数8乃至10の脂肪酸を90%以上含む中鎖脂肪酸に限定されるものである。The medium chain fatty acid of the present invention generally refers to a fatty acid having 8 to 12 carbon atoms. Medium-chain fatty acids have a different absorption mechanism than long-chain fatty acids, and after being absorbed by the intestinal epithelium, they enter the portal vein and are taken into the blood, so they are burned in a shorter time than long-chain fatty acids. However, among the medium chain fatty acids, those having 12 carbon atoms are said to be absorbed close to long chain fatty acids, and those directly entering the portal vein are considered to be fatty acids having 8 to 10 carbon atoms. . Therefore, the medium chain fatty acid to be used is limited to a medium chain fatty acid containing 90% or more of fatty acids having 8 to 10 carbon atoms.
本発明の中鎖脂肪酸以外の脂質は、長鎖脂肪酸である。長鎖脂肪酸としては、なたね油(キャノーラ油)、オリーブ油、大豆油、綿実油、米ぬか油、ごま油、牛脂、豚脂などがあり、限定するものではないが、飽和脂肪酸の少ないものが好ましい。なたね油など植物性油脂が適する。中鎖脂肪酸は、吸収燃焼が早いが、すべての油脂を中鎖脂肪酸にするよりも長鎖脂肪酸を併用する方が、吸収の際に好ましいとされている。そのため、本発明物の油脂は、中鎖脂肪酸と長鎖脂肪酸を混合使用した。The lipid other than the medium chain fatty acid of the present invention is a long chain fatty acid. Examples of long-chain fatty acids include rapeseed oil (canola oil), olive oil, soybean oil, cottonseed oil, rice bran oil, sesame oil, beef tallow, and lard but are not limited, but those having less saturated fatty acids are preferred. Vegetable oils such as rapeseed oil are suitable. Medium-chain fatty acids absorb and burn quickly, but it is considered preferable to use long-chain fatty acids in combination rather than using all fats and oils as medium-chain fatty acids. Therefore, the fats and oils of the present invention used a mixture of medium chain fatty acids and long chain fatty acids.
本発明で主乳化剤として利用するリン脂質は、卵黄油由来のものであり、卵黄レシチンや精製卵黄レシチン、またより親水性の高い加水分解しリゾ化した卵黄レシチンを使用する。乳化剤としてはグリセリン脂肪酸エステルをはじめとした反応乳化剤があるが、これらは耐酸性に問題があり、特に胃酸耐性に劣るものであり、補助乳化剤としては使用可能であるが、主乳化剤としては卵黄レシチンが好ましい。The phospholipid used as the main emulsifier in the present invention is derived from egg yolk oil, and egg yolk lecithin, purified egg yolk lecithin, or a more hydrophilic hydrolyzed and lysed egg yolk lecithin is used. As emulsifiers, there are reactive emulsifiers such as glycerin fatty acid esters, but these have problems with acid resistance and are particularly inferior to gastric acid resistance and can be used as auxiliary emulsifiers, but as the main emulsifier, egg yolk lecithin Is preferred.
本発明の安定剤は、耐酸性を有する増粘安定剤であり、キサンタンガム、アルギン酸、アルギンサン塩、カラギナン、ジェランガム、ペクチン、タラガム、タマリンドシードガムなどが挙げられる。特に酸安定性に優れるキサンタンガムが好ましい。The stabilizer of the present invention is a thickening stabilizer having acid resistance, and examples thereof include xanthan gum, alginic acid, algin sun salt, carrageenan, gellan gum, pectin, tara gum, tamarind seed gum and the like. Particularly preferred is xanthan gum, which is excellent in acid stability.
本発明には、蛋白質を3−10%配合することができる。配合する蛋白質としては、食味の点から乳由来の精製蛋白質であるWPC(ホェープロテインコンセントレート:たんぱく量約70−80%)好ましくは、WPI(ホェープロテインアイソレイト:蛋白質90−95%)がよい。更にゼラチンを低分子化したコラーゲンは、酸による凝集性がないため、組成物の安定には最適である。ゼラチンの原料としては魚(うろこ)や豚の皮があるが、臭いの点から豚皮由来のコラーゲンが好ましい。In the present invention, 3 to 10% of protein can be blended. The protein to be added is WPC (whey protein concentrate: protein amount of about 70-80%), preferably WPI (whey protein isolate: protein 90-95%), which is a purified protein derived from milk in terms of taste. . Furthermore, collagen with a low molecular weight gelatin is optimal for stability of the composition because it does not aggregate due to acid. As a raw material of gelatin, there are fish (scale) and pork skin, but collagen derived from pork skin is preferable from the point of smell.
本発明の含有物は、油脂含有量が高いため、高温殺菌等により、乳化破壊が生じる。そのため、できるだけ低温殺菌にて殺菌し、さらに保存性を高めるためにpHを4.5以下に調整することが望ましい。pHが低すぎると食味が悪くなるため、具体的には、pH3.5−4.5、殺菌温度は、75−85℃前後の殺菌が好ましい。Since the content of the present invention has a high fat content, the emulsion breakage occurs due to high temperature sterilization or the like. Therefore, it is desirable to sterilize by pasteurization as much as possible, and to adjust pH to 4.5 or less in order to further improve the storage stability. If the pH is too low, the taste becomes poor. Specifically, the sterilization temperature is preferably about 3.5 to 4.5 and the sterilization temperature is about 75 to 85 ° C.
pH調整剤としては、酢酸、クエン酸、乳酸、酒石酸がある。単独或はこれらの組み合わせいずれを用いてもよいが、食味の点から乳酸、クエン酸のいずれかまたはこれらの組み合わが好ましい。Examples of pH adjusters include acetic acid, citric acid, lactic acid, and tartaric acid. Either alone or a combination thereof may be used, but either lactic acid or citric acid or a combination thereof is preferred from the viewpoint of taste.
pHが酸性になることで喫食の際にだ液侵潤が促進される。また酸味は、胃腸を刺激し、食欲を増進する。つまり本発明の酸性の高油脂含有物を食することで高齢者を中心としたドライマウス対策や食欲増進に対する効果も期待できる。As the pH becomes acidic, saliva infiltration is promoted during eating. Acidity also stimulates the gastrointestinal tract and increases appetite. That is, by eating the acidic high fat and oil-containing material of the present invention, it can be expected to have an effect on dry mouth countermeasures and appetite increase mainly for elderly people.
本発明における栄養物は4μm以下の微粒子乳化物であることが必須である。4μmより大きい粒子の場合、長期保存、加熱殺菌、胃酸耐性に劣るものとなり、特に乳化破壊したものは食味が悪くなったり、食後の不快な胸やけ、げっぷを惹起するものとなり、少量かつ高熱量摂取を必要とする患者にとっての易飲食栄養物とはなり難いものとなる。It is essential that the nutrient in the present invention is a fine particle emulsion of 4 μm or less. In the case of particles larger than 4 μm, long-term storage, heat sterilization, and gastric acid resistance are inferior, especially those that have been emulsified and broken, resulting in poor taste after eating, unpleasant heartburn and belching, small amount and high heat It is difficult to become an easy-to-eat nutrition for patients who need it.
本発明の乳化栄養物を利用すれば、病院や医療施設で熱量不足で十分な栄養を摂取できていない患者の高熱量摂取が期待でき、熱量摂取不足の解消に繋がり、患者のQOL(生活の質)の向上が期待できる。By using the emulsified nutrition of the present invention, high calorie intake can be expected for patients who have not been able to take in sufficient nutrition due to lack of heat in hospitals and medical facilities, which leads to resolution of the lack of calorie intake. Quality) can be expected.
通常喫食した油脂は乳化物であっても胃酸により分解し、胸やけ、げっぷを惹起し、逆流の原因となる。しかし、本発明の乳化栄養物は、人工胃液テストに於ける乳化安定状態が保持されることより、実際の喫食に於いても乳化状態を保ったまま小腸まで行くものと容易に推察される。従って、本発明の乳化栄養物は、通常の乳化物に比し喫食物の逆流は極めて低いものとなっている。Even if it is an emulsion, normally eaten oils and fats are decomposed by gastric acid, causing heartburn and belching, and causing reflux. However, since the emulsified nutrition of the present invention maintains the emulsified stable state in the artificial gastric juice test, it is easily assumed that the emulsified nutrition goes to the small intestine while maintaining the emulsified state even in actual eating. Therefore, the emulsified nutrition of the present invention has a very low backflow of food compared to a normal emulsion.
またレシチンなどリン脂質は小腸絨毛との親和性が高いことは周知の通りであり、本発明の乳化栄養物が微粒子乳化物として小腸まで到達すると乳化ミセルの水層にあるリン酸基部分が絨毛に引き寄せられ、脂肪酸吸収が効率的に行われることは容易に類推できる。It is well known that phospholipids such as lecithin have a high affinity for small intestinal villi, and when the emulsified nutrient of the present invention reaches the small intestine as a fine particle emulsion, the phosphate group portion in the aqueous layer of the emulsified micelles is villi. It can be easily analogized that fatty acid absorption is efficiently performed.
以下、本発明の実施の形態について説明する。 Embodiments of the present invention will be described below.
表1に示す配合でビーカーに計量した水を投入した。表1では、中鎖脂肪酸となたね油の比率を一定にしてキサンタンガム、ポリグリエステル、卵黄レシチン、豚コラーゲンの配合比率を変化させて評価した。表2では、中鎖脂肪酸と長鎖脂肪酸の配合比率を変更して評価した。表3では、卵黄レシチンの配合比率を変化させて評価した。表4では、実施例7を基本にしてpHを変更した条件、中鎖脂肪酸、長鎖脂肪酸を変更した条件、pHを中性域までした場合は、長期保存のために高温殺菌して比較した。
中鎖脂肪酸(日清オイリオ社製パナセート810;C12脂肪酸含有10%以下)、食用なたね油(昭和産業社製キャノーラ油)、ポリグリセリンエステル(太陽化学社製:サンソフトQ−182S)を徐々に添加しながら、高速ミキサー(みずほ工業(株)製「卓上型ホモミキサーLR−1A」)で撹拌(3,000rpm)しながら、均質化する。次に残りの原料を計量、投入し、混練ミキサー((株)エフ・エム・アイ製、商品名「キッチンエイドKSM5」)で均一になるまで混合する。混合後、容器に入れて80℃10分間または120℃15分間ボイル殺菌した。調整した組成物について保存安定性および試食後の食味を調べた。Water measured in a beaker having the composition shown in Table 1 was added. In Table 1, evaluation was carried out by changing the blending ratio of xanthan gum, polyglycol ester, egg yolk lecithin, and porcine collagen with a constant ratio of rapeseed oil that became medium chain fatty acid. In Table 2, it evaluated by changing the compounding ratio of medium chain fatty acid and long chain fatty acid. In Table 3, it evaluated by changing the mixture ratio of egg yolk lecithin. In Table 4, the conditions under which pH was changed based on Example 7, the conditions under which medium chain fatty acids and long chain fatty acids were changed, and when the pH was adjusted to the neutral range, were subjected to high temperature sterilization for long-term storage and compared. .
Medium chain fatty acids (Panasate 810 manufactured by Nisshin Oillio Co., Ltd .; C12 fatty acid containing 10% or less), edible rapeseed oil (Showa Sangyo Co., Ltd. canola oil), polyglycerin ester (Taiyo Chemical Co., Ltd .: Sunsoft Q-182S) are gradually added. While homogenizing, stirring (3,000 rpm) with a high speed mixer (“desktop homomixer LR-1A” manufactured by Mizuho Industry Co., Ltd.). Next, the remaining raw materials are weighed and charged, and mixed until uniform with a kneading mixer (manufactured by FMI Co., Ltd., trade name “Kitchen Aid KSM5”). After mixing, the mixture was placed in a container and sterilized by boiling at 80 ° C. for 10 minutes or 120 ° C. for 15 minutes. The prepared compositions were examined for storage stability and taste after tasting.
保存安定性は調整組成物を透明容器に入れ、室温で12か月放置して油分分離の確認を行った。完全に分離×、一部分離△、分離なし○として評価した。食味については、調整直後組成物の風味を5点とし、各期間保存後に食味し、油っこさの点を中心に5段階評価した。結果は表5−8に示す通りであり、実施例1−12の中鎖脂肪酸と長鎖脂肪酸の割合およびキサンタンガム、卵黄レシチンを使用したものが安定しており食味においても良い結果であった。参考例9は、pHが高く、中性のため、121℃15分間の高温殺菌にて殺菌した。また参考例9は、殺菌後すぐに一部乳化破壊が認められた。参考例8は、保存時3ケ月目に腐敗臭を感じたため試食検査は行わなかった。
同様の試験をなたね油以外の綿実油など植物性油脂、卵黄リゾレシチン以外の精製卵黄レシチン、卵黄レシチンを使用しても同様の結果であった。For storage stability, the adjusted composition was placed in a transparent container and allowed to stand at room temperature for 12 months to confirm oil separation. Evaluation was made as complete separation x, partial separation Δ, and no separation ○. About taste, the flavor of the composition immediately after adjustment was made into 5 points | pieces, and it tasted after storage for each period, and evaluated five steps centering on the point of oiliness. The results are as shown in Table 5-8. The ratios of the medium chain fatty acids and long chain fatty acids of Example 1-12 and those using xanthan gum and egg yolk lecithin were stable and good in taste. Since Reference Example 9 had a high pH and was neutral, it was sterilized by high-temperature sterilization at 121 ° C. for 15 minutes. In Reference Example 9, partial emulsion breakage was observed immediately after sterilization. In Reference Example 8, a taste test of rot was felt in the third month of storage, so no tasting test was performed.
Similar results were obtained using vegetable oils such as cottonseed oil other than rapeseed oil, purified egg yolk lecithin other than egg yolk lysolecithin, and egg yolk lecithin.
更に、摂取後の安定性については実施例6・8・10・の配合で高速ミキサーの回転数を変更することにより平均粒子径を8μm、6μm、4μm、2μmに調整し、調整した組成物を人工胃液中に懸濁させ2時間室温にて保存した際の乳化破壊の有無を調べた。
乳化破壊の状況は油分分離が完全分離×、一部分離△、分離なし○として評価した。
高速ミキサー回転数と平均粒径の関係は表9−11の通りである。Furthermore, for stability after ingestion, the average particle size was adjusted to 8 μm, 6 μm, 4 μm, and 2 μm by changing the number of revolutions of the high-speed mixer in the formulation of Examples 6, 8, 10 and the adjusted composition. The presence or absence of emulsion breakage was examined when suspended in artificial gastric juice and stored at room temperature for 2 hours.
The state of emulsion breakage was evaluated as oil separation was complete separation x, partial separation Δ, and no separation ○.
Table 9-11 shows the relationship between the high-speed mixer rotation speed and the average particle diameter.
図1は、3条件の回転数にて測定した粒子径の分布図である。平均粒子径6μmが高速回転800rpm、平均粒子径3.2μmが高速回転4,000rpm、平均粒子径2.8μmが高速回転6,000rpmである。図1の分布を見ると平均粒子径6μmは、2つのピークを持つ分布となっている。他の2つは、3μm前後を中心として正規分布になっている。FIG. 1 is a distribution diagram of particle diameters measured at three rotational speeds. An average particle size of 6 μm is a high-speed rotation of 800 rpm, an average particle size of 3.2 μm is a high-speed rotation of 4,000 rpm, and an average particle size of 2.8 μm is a high-speed rotation of 6,000 rpm. Looking at the distribution of FIG. 1, the average particle diameter of 6 μm is a distribution having two peaks. The other two have a normal distribution centered around 3 μm.
乳化安定性の結果は表12−14に示す通り平均粒子径4μm以下では安定であった。粒子は動的光散乱式粒子径分布測定装置(日機装(株)製、「NANO−flex−150」)にて測定した。配合例6・8・10・の保存時における差はなかった。The results of the emulsion stability were stable when the average particle size was 4 μm or less as shown in Table 12-14. The particles were measured with a dynamic light scattering particle size distribution measuring device (manufactured by Nikkiso Co., Ltd., “NANO-flex-150”). There was no difference at the time of preservation | save of the compounding example 6,8,10.
実施例6について、上記の試験例1−4の条件で調製して健常人5名にて試食検査を行なった。試食検査は、昼食後に実施例6の試験例1−4の条件にて調製したものを初日試験例1・2日目試験例2条件、3日目試験例3条件、4日目試験例4条件にて各1日に30g摂取して各々摂取後30分以内のげっぷの発生や胸やけを感じた人数を調べた。げっぷや胸やけを感じた人数を表15に示す。About Example 6, it prepared on the conditions of said Test Example 1-4, and performed the tasting test | inspection in five healthy persons. In the sample inspection, the samples prepared under the conditions of Test Example 1-4 of Example 6 after lunch were the first day test example 1, the second day test example 2, the third day test example 3, the fourth day test example 4 Under conditions, 30 g was taken each day, and the number of people who felt the occurrence of belching or heartburn within 30 minutes after each intake was examined. Table 15 shows the number of people who felt belching and heartburn.
本発明は、1gあたり5kcal以上の微粒子乳化油脂高含有栄養物を提供することにより、病院や医療施設での産業の発達に寄与するものである。 The present invention contributes to industrial development in hospitals and medical facilities by providing nutrients with a high content of fine-particle emulsified oils and fats of 5 kcal or more per gram.
Claims (4)
前記中鎖脂肪酸が、炭素数が8から12の脂肪酸であり、前記長鎖脂肪酸が、なたね油(キャノーラ油)、オリーブ油、大豆油、綿実油、米ぬか油、ごま油、牛脂、豚脂のいずれかである微粒子乳化油脂高含有栄養物。Contains 20-40% medium chain fatty acids and 20-40% long chain fatty acids, 55% -65% combined medium and long chain fatty acids, 1-5% egg yolk phospholipid as an emulsifier, stabilizer It is a nutrient with high content of fine-particle emulsified oil and fat adjusted to 5 to 6 kcal and pH of 3.5 to 4.5 per gram with an average particle size of 2 to 4 μm containing 0.1 to 0.4% ,
The medium chain fatty acid is a fatty acid having 8 to 12 carbon atoms, and the long chain fatty acid is any one of rapeseed oil (canola oil), olive oil, soybean oil, cottonseed oil, rice bran oil, sesame oil, beef tallow, and lard. Nutrients with high content of fine-particle emulsified oils and fats .
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