JP5878361B2 - Powdered food for fortification - Google Patents
Powdered food for fortification Download PDFInfo
- Publication number
- JP5878361B2 JP5878361B2 JP2011277908A JP2011277908A JP5878361B2 JP 5878361 B2 JP5878361 B2 JP 5878361B2 JP 2011277908 A JP2011277908 A JP 2011277908A JP 2011277908 A JP2011277908 A JP 2011277908A JP 5878361 B2 JP5878361 B2 JP 5878361B2
- Authority
- JP
- Japan
- Prior art keywords
- vitamin
- mass
- protein
- powder
- fortification
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013305 food Nutrition 0.000 title claims description 79
- 239000000843 powder Substances 0.000 claims description 54
- 108010046377 Whey Proteins Proteins 0.000 claims description 52
- 102000007544 Whey Proteins Human genes 0.000 claims description 50
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 48
- 235000021119 whey protein Nutrition 0.000 claims description 48
- 239000000787 lecithin Substances 0.000 claims description 47
- 229940067606 lecithin Drugs 0.000 claims description 47
- 235000010445 lecithin Nutrition 0.000 claims description 47
- 235000016709 nutrition Nutrition 0.000 claims description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 229940088594 vitamin Drugs 0.000 claims description 28
- 229930003231 vitamin Natural products 0.000 claims description 28
- 235000013343 vitamin Nutrition 0.000 claims description 26
- 239000011782 vitamin Substances 0.000 claims description 26
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims description 21
- 230000035764 nutrition Effects 0.000 claims description 21
- 239000011701 zinc Substances 0.000 claims description 16
- 229910052725 zinc Inorganic materials 0.000 claims description 16
- 235000016804 zinc Nutrition 0.000 claims description 16
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 claims description 15
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 15
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 14
- 241000283014 Dama Species 0.000 claims description 14
- 229930003451 Vitamin B1 Natural products 0.000 claims description 14
- 150000001720 carbohydrates Chemical class 0.000 claims description 14
- 239000010949 copper Substances 0.000 claims description 14
- 229910052802 copper Inorganic materials 0.000 claims description 14
- JNSGIVNNHKGGRU-JYRVWZFOSA-N diethoxyphosphinothioyl (2z)-2-(2-amino-1,3-thiazol-4-yl)-2-methoxyiminoacetate Chemical compound CCOP(=S)(OCC)OC(=O)C(=N/OC)\C1=CSC(N)=N1 JNSGIVNNHKGGRU-JYRVWZFOSA-N 0.000 claims description 14
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 claims description 14
- 229960003495 thiamine Drugs 0.000 claims description 14
- 235000010374 vitamin B1 Nutrition 0.000 claims description 14
- 239000011691 vitamin B1 Substances 0.000 claims description 14
- 235000019158 vitamin B6 Nutrition 0.000 claims description 14
- 239000011726 vitamin B6 Substances 0.000 claims description 14
- 229940011671 vitamin b6 Drugs 0.000 claims description 14
- 235000014633 carbohydrates Nutrition 0.000 claims description 9
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 claims description 8
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 claims description 8
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 8
- 235000013325 dietary fiber Nutrition 0.000 claims description 8
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 claims description 8
- 150000002632 lipids Chemical class 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 claims description 6
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 claims description 6
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims description 6
- 229910052750 molybdenum Inorganic materials 0.000 claims description 6
- 239000011733 molybdenum Substances 0.000 claims description 6
- 239000011669 selenium Substances 0.000 claims description 6
- 229910052711 selenium Inorganic materials 0.000 claims description 6
- 229910052804 chromium Inorganic materials 0.000 claims description 5
- 239000011651 chromium Substances 0.000 claims description 5
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims description 4
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 claims description 4
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 claims description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 4
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 claims description 4
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 claims description 4
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 claims description 4
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims description 4
- 229930003779 Vitamin B12 Natural products 0.000 claims description 4
- 229930003471 Vitamin B2 Natural products 0.000 claims description 4
- 229930003268 Vitamin C Natural products 0.000 claims description 4
- 229930003316 Vitamin D Natural products 0.000 claims description 4
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims description 4
- 229930003427 Vitamin E Natural products 0.000 claims description 4
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims description 4
- 229960002685 biotin Drugs 0.000 claims description 4
- 235000020958 biotin Nutrition 0.000 claims description 4
- 239000011616 biotin Substances 0.000 claims description 4
- 229960000304 folic acid Drugs 0.000 claims description 4
- 235000019152 folic acid Nutrition 0.000 claims description 4
- 239000011724 folic acid Substances 0.000 claims description 4
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 4
- 229910052742 iron Inorganic materials 0.000 claims description 4
- 229960003512 nicotinic acid Drugs 0.000 claims description 4
- 235000001968 nicotinic acid Nutrition 0.000 claims description 4
- 239000011664 nicotinic acid Substances 0.000 claims description 4
- 229940055726 pantothenic acid Drugs 0.000 claims description 4
- 235000019161 pantothenic acid Nutrition 0.000 claims description 4
- 239000011713 pantothenic acid Substances 0.000 claims description 4
- 229960002477 riboflavin Drugs 0.000 claims description 4
- 235000019155 vitamin A Nutrition 0.000 claims description 4
- 239000011719 vitamin A Substances 0.000 claims description 4
- 235000019163 vitamin B12 Nutrition 0.000 claims description 4
- 239000011715 vitamin B12 Substances 0.000 claims description 4
- 235000019164 vitamin B2 Nutrition 0.000 claims description 4
- 239000011716 vitamin B2 Substances 0.000 claims description 4
- 235000019154 vitamin C Nutrition 0.000 claims description 4
- 239000011718 vitamin C Substances 0.000 claims description 4
- 235000019166 vitamin D Nutrition 0.000 claims description 4
- 239000011710 vitamin D Substances 0.000 claims description 4
- 150000003710 vitamin D derivatives Chemical class 0.000 claims description 4
- 235000019165 vitamin E Nutrition 0.000 claims description 4
- 229940046009 vitamin E Drugs 0.000 claims description 4
- 239000011709 vitamin E Substances 0.000 claims description 4
- 229940045997 vitamin a Drugs 0.000 claims description 4
- 229940046008 vitamin d Drugs 0.000 claims description 4
- 229930003448 Vitamin K Natural products 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 3
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 claims description 3
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 claims description 3
- 239000011707 mineral Substances 0.000 claims description 3
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 claims description 3
- 235000019168 vitamin K Nutrition 0.000 claims description 3
- 239000011712 vitamin K Substances 0.000 claims description 3
- 150000003721 vitamin K derivatives Chemical class 0.000 claims description 3
- 229940046010 vitamin k Drugs 0.000 claims description 3
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 claims 1
- 238000011156 evaluation Methods 0.000 description 42
- 235000018102 proteins Nutrition 0.000 description 40
- 102000004169 proteins and genes Human genes 0.000 description 40
- 108090000623 proteins and genes Proteins 0.000 description 40
- 230000000052 comparative effect Effects 0.000 description 34
- 238000007922 dissolution test Methods 0.000 description 25
- 239000000796 flavoring agent Substances 0.000 description 23
- 235000019634 flavors Nutrition 0.000 description 23
- -1 fatty acid ester Chemical class 0.000 description 22
- 239000004094 surface-active agent Substances 0.000 description 19
- 238000012360 testing method Methods 0.000 description 18
- 235000000346 sugar Nutrition 0.000 description 17
- 238000002360 preparation method Methods 0.000 description 16
- 239000000203 mixture Substances 0.000 description 15
- 238000005469 granulation Methods 0.000 description 14
- 230000003179 granulation Effects 0.000 description 14
- 238000000034 method Methods 0.000 description 14
- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 description 14
- 229940108928 copper Drugs 0.000 description 13
- 235000019645 odor Nutrition 0.000 description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 12
- 150000003722 vitamin derivatives Chemical class 0.000 description 12
- 239000011230 binding agent Substances 0.000 description 10
- 229920001353 Dextrin Polymers 0.000 description 9
- 239000004375 Dextrin Substances 0.000 description 9
- 235000019425 dextrin Nutrition 0.000 description 9
- 239000000284 extract Substances 0.000 description 9
- 239000002994 raw material Substances 0.000 description 9
- 239000007788 liquid Substances 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 7
- 239000003755 preservative agent Substances 0.000 description 7
- 229940041514 candida albicans extract Drugs 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 235000021150 warm meals Nutrition 0.000 description 6
- 239000012138 yeast extract Substances 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 5
- 229920001542 oligosaccharide Polymers 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 230000009469 supplementation Effects 0.000 description 5
- 239000011573 trace mineral Substances 0.000 description 5
- 235000013619 trace mineral Nutrition 0.000 description 5
- 244000291564 Allium cepa Species 0.000 description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 4
- 208000002720 Malnutrition Diseases 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 239000005862 Whey Substances 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 230000002335 preservative effect Effects 0.000 description 4
- 230000022558 protein metabolic process Effects 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 3
- OCUCCJIRFHNWBP-IYEMJOQQSA-L Copper gluconate Chemical compound [Cu+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O OCUCCJIRFHNWBP-IYEMJOQQSA-L 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 3
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 description 3
- 229940108925 copper gluconate Drugs 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 239000011630 iodine Substances 0.000 description 3
- 229910052740 iodine Inorganic materials 0.000 description 3
- 229910052748 manganese Inorganic materials 0.000 description 3
- 239000011572 manganese Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- 239000011670 zinc gluconate Substances 0.000 description 3
- 235000011478 zinc gluconate Nutrition 0.000 description 3
- 229960000306 zinc gluconate Drugs 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 241000567769 Isurus oxyrinchus Species 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 235000021314 Palmitic acid Nutrition 0.000 description 2
- 241000269851 Sarda sarda Species 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000013736 caramel Nutrition 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- 230000007515 enzymatic degradation Effects 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 229960004756 ethanol Drugs 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 238000011902 gastrointestinal surgery Methods 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 235000000824 malnutrition Nutrition 0.000 description 2
- 230000001071 malnutrition Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 2
- 208000015380 nutritional deficiency disease Diseases 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 230000002980 postoperative effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 2
- 235000010378 sodium ascorbate Nutrition 0.000 description 2
- 229960005055 sodium ascorbate Drugs 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 235000000112 undernutrition Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 1
- AOFUBOWZWQFQJU-SNOJBQEQSA-N (2r,3s,4s,5r)-2,5-bis(hydroxymethyl)oxolane-2,3,4-triol;(2s,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O.OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@@H]1O AOFUBOWZWQFQJU-SNOJBQEQSA-N 0.000 description 1
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 1
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 239000004287 Dehydroacetic acid Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 102000008192 Lactoglobulins Human genes 0.000 description 1
- 108010060630 Lactoglobulins Proteins 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 102100033468 Lysozyme C Human genes 0.000 description 1
- 241000604742 Machilus thunbergii Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 108010014251 Muramidase Proteins 0.000 description 1
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 1
- 239000004384 Neotame Substances 0.000 description 1
- 108010039918 Polylysine Proteins 0.000 description 1
- 102000007327 Protamines Human genes 0.000 description 1
- 108010007568 Protamines Proteins 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 244000195452 Wasabia japonica Species 0.000 description 1
- 235000000760 Wasabia japonica Nutrition 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229940077731 carbohydrate nutrients Drugs 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 229940107218 chromium Drugs 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 229910000365 copper sulfate Inorganic materials 0.000 description 1
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 239000012043 crude product Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000019258 dehydroacetic acid Nutrition 0.000 description 1
- JEQRBTDTEKWZBW-UHFFFAOYSA-N dehydroacetic acid Chemical compound CC(=O)C1=C(O)OC(C)=CC1=O JEQRBTDTEKWZBW-UHFFFAOYSA-N 0.000 description 1
- 229940061632 dehydroacetic acid Drugs 0.000 description 1
- PGRHXDWITVMQBC-UHFFFAOYSA-N dehydroacetic acid Natural products CC(=O)C1C(=O)OC(C)=CC1=O PGRHXDWITVMQBC-UHFFFAOYSA-N 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 229940105990 diglycerin Drugs 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 229940111793 eggplant extract Drugs 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 229960002449 glycine Drugs 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000003505 heat denaturation Methods 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 150000004677 hydrates Chemical class 0.000 description 1
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 208000003243 intestinal obstruction Diseases 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- 230000003902 lesion Effects 0.000 description 1
- 229940069445 licorice extract Drugs 0.000 description 1
- 235000010335 lysozyme Nutrition 0.000 description 1
- 239000004325 lysozyme Substances 0.000 description 1
- 229960000274 lysozyme Drugs 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 235000019412 neotame Nutrition 0.000 description 1
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 description 1
- 108010070257 neotame Proteins 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 235000003715 nutritional status Nutrition 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920000656 polylysine Polymers 0.000 description 1
- 239000012254 powdered material Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 229940048914 protamine Drugs 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 235000019171 pyridoxine hydrochloride Nutrition 0.000 description 1
- 239000011764 pyridoxine hydrochloride Substances 0.000 description 1
- 229960004172 pyridoxine hydrochloride Drugs 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 229940085605 saccharin sodium Drugs 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 230000003381 solubilizing effect Effects 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 238000001356 surgical procedure Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- JHYAVWJELFKHLM-UHFFFAOYSA-H tetrasodium;2-hydroxypropane-1,2,3-tricarboxylate;iron(2+) Chemical compound [Na+].[Na+].[Na+].[Na+].[Fe+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O JHYAVWJELFKHLM-UHFFFAOYSA-H 0.000 description 1
- 235000019190 thiamine hydrochloride Nutrition 0.000 description 1
- 239000011747 thiamine hydrochloride Substances 0.000 description 1
- 229960000344 thiamine hydrochloride Drugs 0.000 description 1
- UIERGBJEBXXIGO-UHFFFAOYSA-N thiamine mononitrate Chemical compound [O-][N+]([O-])=O.CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N UIERGBJEBXXIGO-UHFFFAOYSA-N 0.000 description 1
- 239000003021 water soluble solvent Substances 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 description 1
- 229960001763 zinc sulfate Drugs 0.000 description 1
- 229910000368 zinc sulfate Inorganic materials 0.000 description 1
- 235000021241 α-lactalbumin Nutrition 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
本発明は、栄養補給を必要とする外科手術患者や高齢者あるいは低栄養状態などの患者がたんぱく質、糖質、ビタミンＢ１、ビタミンＢ６、亜鉛、および銅を経口摂取で補給することを目的とした栄養強化用粉末食品に関する。さらに詳しくは、本発明は、７０〜１００℃の水に難溶解性の乳清たんぱく質に、レシチンを乳清たんぱく質１質量部に対して０．００２〜０．０２質量部を含有させることにより、「ままこ」や「だま」になることなく溶解することを可能とし、たんぱく質、糖質、ビタミンＢ１、ビタミンＢ６、亜鉛、および銅を含有しても風味に影響せずに、温かな食事として経口摂取しやすい栄養強化用粉末食品に関するものである。 The object of the present invention is to provide an orally ingested protein, carbohydrate, vitamin B1, vitamin B6, zinc, and copper to surgical patients, elderly people, or patients with malnutrition requiring nutritional supplementation. The present invention relates to a powder food for fortification. More specifically, the present invention includes lecithin in an amount of 0.002 to 0.02 parts by weight based on 1 part by weight of whey protein in a whey protein that is hardly soluble in water at 70 to 100 ° C. It is possible to dissolve without becoming "Mamako" or "Dama", and even if it contains protein, carbohydrate, vitamin B1, vitamin B6, zinc, and copper, it does not affect the flavor, and it is a warm meal The present invention relates to a powdered food for fortification that is easy to take orally.
消化器外科手術患者や高齢者あるいは低栄養状態などの患者では、たんぱく質、糖質、ビタミン、あるいは微量元素などの摂取不足状態が長く続くと、免疫機能の低下や新たな疾患の発症を誘引することがある。たんぱく質は、生命を維持し、健康的な生活を営むために、必要不可欠な栄養素の一つであり、外科手術患者や高齢者あるいは経口摂取が不十分な低栄養状態などの患者は、良質のたんぱく質を摂取することが重要となる。このため、余病の併発防止や体力の増強のために、このような患者は、多量に良質のたんぱく質が必要とされる。そこで、たんぱく質を効率よく摂取させるために、日常の食事に追加して与えるたんぱく質原料として、アミノ酸バランスに優れた良質の乳たんぱくである乳清たんぱくが適している。さらに、ビタミンＢ１はエネルギーの産生、ビタミンＢ６はたんぱく質の代謝、亜鉛はたんぱく質の代謝、銅は体内酵素の正常な働きに必要な栄養素であるが、消化器外科手術患者や高齢者あるいは低栄養状態などの患者において、これらの栄養素が不足している場合も少なくない。 In patients with gastrointestinal surgery, the elderly or undernutrition, prolonged intake of proteins, carbohydrates, vitamins, or trace elements can lead to decreased immune function and the development of new diseases. Sometimes. Protein is one of the essential nutrients to maintain life and live a healthy life. Surgical patients, the elderly, and patients with malnutrition with poor oral intake are of good quality. It is important to take protein. For this reason, such patients require a large amount of high-quality protein in order to prevent coexistence of residual diseases and increase physical strength. Therefore, whey protein, which is a high-quality milk protein with an excellent amino acid balance, is suitable as a protein raw material to be given in addition to daily meals in order to efficiently ingest protein. In addition, vitamin B1 is energy production, vitamin B6 is protein metabolism, zinc is protein metabolism, and copper is a nutrient necessary for the normal functioning of the body's enzymes. In many cases, these nutrients are lacking in such patients.
たんぱく質は、患者などに投与するために、通常、水、牛乳、ジュースなどの飲料に溶解させたり、あるいは、ゼリー、プリンなどのデザート、味噌汁、スープなどの食事に混ぜることが行われている。しかしながら、この場合、粉末状のものは、たんぱく質を高含有できるものの、溶解しにくく、調製に非常に手間がかかるのを免れないという問題がある。また、従来より、難溶解性のたんぱく質原料の多くは乾燥させた粉末原料である場合が多いが、これらを水に添加した場合、粉末自身が水中に分散しながら溶解するよりも、水との接触面で表面だけが水和する方が早く、粉末の表面だけが濡れて内部まで水が浸透しない、いわゆる「ままこ」や「だま」と呼ばれる塊が発生して溶解し難いという問題があった。さらに、温かな食事として提供するために、温湯または熱湯で調製した場合、熱変性によってたんぱく質が凝固あるいは凝集するといった問題もあった。 Proteins are usually dissolved in beverages such as water, milk, and juice, or mixed with meals such as desserts such as jelly and pudding, miso soup, and soup for administration to patients and the like. However, in this case, although the powdered material can contain a high amount of protein, there is a problem that it is difficult to dissolve and it takes time and effort to prepare. Conventionally, many of the hardly soluble protein raw materials are often dried powder raw materials, but when these are added to water, the powder itself does not dissolve while being dispersed in water. There is a problem that only the surface hydrates faster at the contact surface, and only the powder surface gets wet and water does not penetrate into the inside, so-called `` mako '' and `` dama '' are generated and difficult to dissolve. It was. Furthermore, when prepared with warm or hot water to provide as a warm meal, there is a problem that the protein coagulates or aggregates due to heat denaturation.
上記の課題を解決するために、ＨＬＢが１３〜１８である、ラウリン酸を構成脂肪酸とするポリグリセリン脂肪酸エステルを含んでなる、乳清たんぱく含有顆粒（特許文献１）によって、２５℃の水に「ままこ」や「だま」と呼ばれる塊になることなく溶解することが可能であるが、温湯または熱湯に「ままこ」や「だま」と呼ばれる塊になることなく溶解するかは開示されていない。また、水に難溶解性の乳清たんぱくに、デカグリセリンと炭素数１２〜１４の脂肪酸とのモノエステルの中から選ばれる少なくとも１種の界面活性剤を添加することによって、水に容易に溶解することを可能とした水易溶解性高たんぱく粉末栄養組成物（特許文献２）が開示されているが、それに基づいて製造した高たんぱく栄養組成物は、温かな食事として提供するために、温湯または熱湯で調製した場合、完全に分散せず、調整後いわゆる「ままこ」や「だま」と呼ばれる塊が残ってしまうという問題が生じた。このように、外科手術患者や高齢者あるいは低栄養状態の患者などが、たんぱく質、糖質、ビタミンＢ１、ビタミンＢ６、亜鉛、および銅を補給するために、温湯または熱湯に難溶解性の乳清たんぱくを容易に溶解でき、温かな食事として経口摂取しやい栄養組成物が望まれている。 In order to solve the above problem, whey protein-containing granules (Patent Document 1) containing polyglycerin fatty acid ester having lauric acid as a constituent fatty acid having an HLB of 13 to 18 can be added to water at 25 ° C. It is possible to dissolve without becoming a lump called "Mamako" or "Dama", but it is disclosed whether it dissolves in hot water or hot water without becoming a lump called "Mamako" or "Dama" Absent. Moreover, it dissolves in water easily by adding at least one surfactant selected from monoesters of decaglycerin and fatty acids having 12 to 14 carbon atoms to whey protein that is hardly soluble in water. An easily soluble water high protein powder nutritional composition (Patent Document 2) that can be made is disclosed, and the high protein nutritional composition produced based on the high protein powder nutritional composition is provided with hot water to provide as a warm meal. Or when it was prepared with hot water, there was a problem that it did not completely disperse, and so-called “mamako” and “dama” remained after the adjustment. In this way, surgical patients, elderly people, undernourished patients, etc., are whey that is sparingly soluble in hot or hot water to replenish protein, carbohydrates, vitamin B1, vitamin B6, zinc, and copper. There is a need for a nutritional composition that can easily dissolve protein and is easily taken orally as a warm meal.
本発明の目的は、上述の状況を鑑みてなされたもので、７０〜１００℃の水に難溶解性の乳清たんぱく質にレシチンを含有させることにより、「ままこ」や「だま」と呼ばれる塊になることなく溶解することができ、実質的に脂質および食物繊維を含有しないことから、経口的に栄養補給を必要とする外科手術患者や高齢者あるいは低栄養状態の患者などがたんぱく質、糖質、ビタミンＢ１、ビタミンＢ６、亜鉛、および銅を補給するために、経口摂取しやすい栄養強化用粉末食品を提供するものである。 The object of the present invention has been made in view of the above-mentioned situation. By adding lecithin to a whey protein hardly soluble in water at 70 to 100 ° C., a mass called “mako” or “dama” Because it can dissolve without becoming fat and contains substantially no lipid and dietary fiber, surgical patients, elderly people or undernourished patients who need nutritionally orally have proteins and carbohydrates. In order to replenish vitamin B1, vitamin B6, zinc, and copper, a powder food for fortification that is easy to be taken orally is provided.
本発明者らは、前記目的を達成すべく鋭意研究を重ねた結果、７０〜１００℃の水に難溶解性の乳清たんぱく質に、レシチンを乳清たんぱく質１質量部に対して、０．００２〜０．０２質量部を含有させることにより、「ままこ」や「だま」と呼ばれる塊になることなく溶解することができ、実質的に脂質および食物繊維を含有しないことから、経口的に栄養補給を必要とする外科手術患者や高齢者あるいは低栄養状態の患者などが経口摂取しやすい栄養強化用粉末食品が得られることを見出し、この知見に基づき本発明を完成するに至った。 As a result of intensive studies to achieve the above object, the present inventors have found that whey protein hardly soluble in water at 70 to 100 ° C. and lecithin in an amount of 0.002 to 1 part by mass of whey protein. By containing ˜0.02 parts by mass, it can be dissolved without becoming a mass called “mamako” or “dama”, and is substantially free of lipids and dietary fiber. It has been found that a powdered food for fortification that can be easily taken orally by a surgical patient, an elderly person or a patient with low nutritional status who needs supplementation is obtained, and the present invention has been completed based on this finding.
すなわち、本発明は、以下の（１）〜（３）に示したものである。
（１）乳清たんぱく質を３２〜４２質量％、糖質を３６〜５６質量％、ビタミンＢ１を０．１〜２０ｍｇ／１００ｇ、ビタミンＢ６を０．１〜２０ｍｇ／１００ｇ、亜鉛を１〜１００ｍｇ／１００ｇ、銅を０．１〜１０ｍｇ／１００ｇ、レシチンを乳清たんぱく質１質量部に対して、０．００２〜０．０２質量部を含有し、脂質および食物繊維を含有しない栄養強化用粉末食品であって、 前記乳清たんぱく質１０ｇあたり７０〜１００℃の水１００ｍＬを加え、回転数５００ｒｐｍ、３０秒間攪拌した後、「ままこ」や「だま」と呼ばれる塊の加熱乾燥後の質量が０．１ｇ以下となる栄養強化用粉末食品。
That is, this invention is shown to the following (1)-( 3 ).
(1) 32-42% by mass of whey protein, 36-56% by mass of sugar, 0.1-20 mg / 100 g of vitamin B1, 0.1-20 mg / 100 g of vitamin B6, 1-100 mg / 100% of zinc 100 g, copper 0.1 to 10 mg / 100 g, lecithin relative to whey protein 1 part by weight, containing 0.002 to 0.02 parts by mass, with fortified powder foods not containing lipids and dietary fiber Then, after adding 100 mL of water at 70 to 100 ° C. per 10 g of the whey protein and stirring for 30 seconds at a rotation speed of 500 rpm, the mass after heating and drying of a mass called “Mamako” or “Dama” is 0.1 g Powder food for fortification that becomes the following.
（２）さらに、ビタミンＢ２、ビタミンＢ１２、ナイアシン、パントテン酸、葉酸、ビオチン、ビタミンＣ、ビタミンＡ、ビタミンＤ、ビタミンＥ、ビタミンＫからなる群のうち１種以上のビタミンを含有する（１）記載の栄養強化用粉末食品。 ( 2 ) Further, vitamin B2, vitamin B12, niacin, pantothenic acid, folic acid, biotin, vitamin C, vitamin A, vitamin D, vitamin E, and vitamin K contain at least one kind of vitamin ( 1 ) The powder food for nutrition enhancement described.
（３）さらに、鉄、マンガン、セレン、ヨウ素、クロム、およびモリブデンからなる群のうち１種以上のミネラルを含有する（１）または（２）に記載の栄養強化用粉末食品。 ( 3 ) The powder food for nutrition enhancement according to (1) or (2), further comprising one or more minerals selected from the group consisting of iron, manganese, selenium, iodine, chromium, and molybdenum.
以上述べたように、本発明の栄養強化用粉末食品は、温湯または熱湯に難溶解性の乳清たんぱく質に、レシチンを乳清たんぱく質１質量部に対して０．００２〜０．０２質量部を含有させることにより、７０〜１００℃の水に容易に「ままこ」や「だま」と呼ばれる塊になることなく溶解することが可能となり、実質的に脂質および食物繊維を含有しないことから、経口的に栄養補給を必要とする外科手術患者や高齢者あるいは低栄養状態の患者などが摂取しやい栄養強化用粉末食品を提供することができる。 As described above, the powdered food for fortification of the present invention contains 0.002 to 0.02 parts by mass of lecithin with respect to 1 part by mass of whey protein in a whey protein hardly soluble in hot water or hot water. By containing, it becomes possible to dissolve easily in water at 70 to 100 ° C. without becoming a lump called “makko” or “dama”, and it contains substantially no lipid and dietary fiber. Therefore, it is possible to provide a powdered food for fortification that is easy for a surgical patient, an elderly person, or a poorly-nutrient patient who needs nutritional supplementation.
以下、本発明の栄養強化用粉末食品を詳細に説明する。 Hereinafter, the powder food for fortification of the present invention will be described in detail.
本発明の栄養強化用粉末食品で使用する乳清たんぱく質は、市販されている脱乳糖ホエイ、低乳糖ホエイ、脱塩ホエイ、乳清たんぱく濃縮物、乳清たんぱく単離物、α−ラクトアルブミン、β−ラクトグロブリンなどこれらの中から１種類ないし数種類の原料の組み合わせて用いることができるが、最も好ましくは、原料の最終乾燥製品におけるたんぱく質含量が８５％以上である乳清たんぱく単離物を使用する。 The whey protein used in the powdered food for fortification of the present invention is commercially available delactose whey, low lactose whey, desalted whey, whey protein concentrate, whey protein isolate, α-lactalbumin, β-Lactoglobulin can be used in combination of one or several kinds of raw materials among these, but most preferably, a whey protein isolate having a protein content of 85% or more in the final dry product of the raw materials is used. To do.
本発明に使用することのできる乳清たんぱく質として、具体的には、ＷＰＩ ８９５（フォンテラジャパン株式会社）、Ｌａｃｐｒｏｄａｎ ＤＩ−９２２４（アーラフーズイングレディエンツジャパン株式会社）などが挙げられる。 Specific examples of whey proteins that can be used in the present invention include WPI 895 (Fontera Japan Co., Ltd.), Lacprodan DI-9224 (Arrah's Ingredients Japan Co., Ltd.) and the like.
本発明の栄養強化用粉末食品で使用する乳清たんぱく質の含有量は、３２〜４２質量％、好ましくは３４〜４０質量％、より好ましくは３６〜３８質量％である。乳清たんぱく質の含有量が、３２質量％より少ないと、必要なたんぱく質の量が確保できため、好ましくない。また、４２質量％より多いと、たんぱく質の量が過多となるため、好ましくない。 The content of whey protein used in the powdered food for fortification of the present invention is 32-42% by mass, preferably 34-40% by mass, more preferably 36-38% by mass. If the whey protein content is less than 32% by mass, the necessary amount of protein can be secured, which is not preferable. On the other hand, if it is more than 42% by mass, the amount of protein becomes excessive, which is not preferable.
本発明の栄養強化用粉末食品で使用する糖質としては、従来から、食品に慣用されるものでよく、例えば、澱粉、デキストリンやブドウ糖および果糖などの単糖類、マルトースおよび乳糖などの二糖類、砂糖、グラニュー糖、水飴、還元水飴、はちみつ、異性化糖、転化糖、オリゴ糖（イソマルトオリゴ糖、還元キシロオリゴ糖、還元ゲンチオオリゴ糖、キシロオリゴ糖、ゲンチオオリゴ糖、ニゲロオリゴ糖、テアンデオリゴ糖、大豆オリゴ糖など）、粉飴、トレハロース、糖アルコール（マルチトール、エリスリトール、ソルビトール、パラチニット、キシリトール、ラクチトールなど）、砂糖結合水飴（カップリングシュガー）などが挙げられる。これらは１種用いてもよいし、２種以上を組み合わせてもよい。 The sugar used in the powdered food for fortification of the present invention may be conventionally used in food, for example, monosaccharides such as starch, dextrin, glucose and fructose, disaccharides such as maltose and lactose, Sugar, granulated sugar, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharide (isomalto-oligosaccharide, reduced xylo-oligosaccharide, reduced gentio-oligosaccharide, xylo-oligosaccharide, gentio-oligosaccharide, nigerooligosaccharide, theande-oligosaccharide, soybean oligosaccharide, etc. ), Powder lees, trehalose, sugar alcohols (maltitol, erythritol, sorbitol, palatinit, xylitol, lactitol, etc.), sugar-bound starch syrup (coupling sugar), and the like. These may be used alone or in combination of two or more.
本発明の栄養強化用粉末食品で使用する糖質の含有量は、３６〜５６質量％、好ましくは３８〜５６質量％、より好ましくは４５〜５６質量％である。糖質の含有量が、３６質量％より少ないと、エネルギー生産が十分でないため、好ましくない。また、５６質量％より多いと、エネルギー過多となるため、好ましくない。 The content of the saccharide used in the powdered food for fortification of the present invention is 36 to 56 mass%, preferably 38 to 56 mass%, more preferably 45 to 56 mass%. If the saccharide content is less than 36% by mass, energy production is not sufficient, which is not preferable. On the other hand, if it is more than 56% by mass, the energy is excessive, which is not preferable.
本発明の栄養強化用粉末食品で使用するビタミンＢ１は、従来から、食品に慣用されるものでよく、例えば、チアミン塩酸塩、チアミン硝酸塩、ベンゾイルチアミンなどが挙げられる。ビタミンＢ１の含有量としては、栄養強化用粉末食品１００ｇあたり、０．１〜２０ｍｇ、好ましくは０．５〜１０ｍｇが適当である。ビタミンＢ１の含有量が、１００ｇあたり、０．１ｍｇより少ないと、糖質からエネルギー生産を助けるビタミンＢ１の効果が十分発揮できないため、好ましくない。また、２０ｍｇより多いと、ビタミンＢ１の風味が強くなるため、好ましくない。 Vitamin B1 used in the powdered food for fortification of the present invention may be conventionally used in foods, and examples thereof include thiamine hydrochloride, thiamine nitrate, and benzoylthiamine. The content of vitamin B1 is suitably 0.1 to 20 mg, preferably 0.5 to 10 mg per 100 g of powdered food for fortification. If the content of vitamin B1 is less than 0.1 mg per 100 g, the effect of vitamin B1 that helps energy production from carbohydrates cannot be sufficiently exhibited, which is not preferable. Moreover, since the flavor of vitamin B1 will become strong when it is more than 20 mg, it is not preferable.
本発明の栄養強化用粉末食品で使用するビタミンＢ６は、従来から、食品に慣用されるものでよく、例えば、ピリドキシン塩酸塩が挙げられる。ビタミンＢ６の含有量としては、１００ｇあたり、０．１〜２０ｍｇ、好ましくは０．５〜１０ｍｇが適当である。ビタミンＢ６の含有量が、栄養強化用粉末食品１００ｇあたり、０．１ｍｇより少ないと、たんぱく質の代謝に関与するビタミンＢ６の効果が十分発揮できないため、好ましくない。また、２０ｍｇより多いと、ビタミンＢ６の風味が強くなるため、好ましくない。 Vitamin B6 used in the powdered food for fortification of the present invention may be conventionally used in foods, and examples thereof include pyridoxine hydrochloride. The content of vitamin B6 is 0.1 to 20 mg, preferably 0.5 to 10 mg per 100 g. If the content of vitamin B6 is less than 0.1 mg per 100 g of powdered food for fortification, the effect of vitamin B6 involved in protein metabolism cannot be sufficiently exhibited, which is not preferable. Moreover, since the flavor of vitamin B6 will become strong when it is more than 20 mg, it is not preferable.
本発明の栄養強化用粉末食品で使用する亜鉛は、供給源としては、従来から、食品に慣用されるものでよく、例えば、グルコン酸亜鉛、硫酸亜鉛、および亜鉛酵母が挙げられる。亜鉛の含有量としては、１００ｇあたり、０．１〜１００ｍｇ、好ましくは０．５〜５０ｍｇが適当である。亜鉛の含有量が、栄養強化用粉末食品１００ｇあたり、０．１ｍｇより少ないと、たんぱく質の代謝に関与する亜鉛の効果が十分発揮できないため、好ましくない。また、１００ｍｇより多いと、亜鉛の風味が強くなるため、好ましくない。 The zinc used in the powdered food for fortification of the present invention may be conventionally used in foods as examples of the supply source, and examples thereof include zinc gluconate, zinc sulfate, and zinc yeast. The zinc content is 0.1-100 mg, preferably 0.5-50 mg per 100 g. If the zinc content is less than 0.1 mg per 100 g of powdered food for fortification, the effect of zinc involved in protein metabolism cannot be sufficiently exhibited, which is not preferable. Moreover, since the flavor of zinc will become strong when it is more than 100 mg, it is not preferable.
本発明の栄養強化用粉末食品で使用する銅は、供給源としては、従来から、食品に慣用されるものでよく、例えば、グルコン酸銅、硫酸銅、および銅酵母が挙げられる。銅の含有量としては、栄養強化用粉末食品１００ｇあたり、０．１〜１０ｍｇ、好ましくは０．５〜５ｍｇが適当である。銅の含有量が、１００ｇあたり、０．１ｍｇより少ないと、多くの体内酵素の正常な働きを助ける銅の効果が十分発揮できないため、好ましくない。また、１０ｍｇより多いと、亜鉛の吸収と拮抗するため、好ましくない。 The copper used in the powdered food for fortification of the present invention may be conventionally used in foods as a supply source, and examples thereof include copper gluconate, copper sulfate, and copper yeast. The copper content is suitably 0.1 to 10 mg, preferably 0.5 to 5 mg per 100 g of powdered food for nutritional enhancement. If the copper content is less than 0.1 mg per 100 g, the effect of copper that helps the normal functions of many in-vivo enzymes cannot be sufficiently exhibited, which is not preferable. Moreover, since it will antagonize absorption of zinc when it is more than 10 mg, it is not preferable.
本発明の栄養強化用粉末食品で使用するレシチンは、乳化性、可溶化性、分散性を示すため食品、化粧品、医薬品をはじめ幅広い分野で使用されているものであればよい。レシチンの由来としては、油糧種子または動物があり、代表的には大豆、菜種、卵黄があるが、いずれの由来でもよいが、特に大豆レシチンが好ましい。大豆レシチンは、ペースト状のクルード品でもよいが、油分を除きリン脂質含量を高めた高純度精製レシチン、粉末レシチン、酵素分解レシチンの機能性改質レシチンが好ましい。具体的には、サンレシチンＡ−１（太陽化学株式会社）、レシオンＰ、レシオンＬＰ−１、レシマールＥＬ（理研ビタミン株式会社）、ソレックＲ、ソレックＦ、ソレックＦＰ４０（株式会社光洋商会）などがある。 The lecithin used in the powdered food for fortification of the present invention is not particularly limited as long as it is used in a wide range of fields including foods, cosmetics and pharmaceuticals in order to exhibit emulsifying properties, solubilizing properties and dispersibility. Examples of the origin of lecithin include oil seeds and animals, and representative examples include soybean, rapeseed, and egg yolk, but any origin may be used, but soybean lecithin is particularly preferable. Soy lecithin may be a paste-like crude product, but high-purity purified lecithin, powdered lecithin, and functionally modified lecithin with increased phospholipid content excluding oil are preferable. Specifically, Sanrecitin A-1 (Taiyo Chemical Co., Ltd.), Recion P, Recion LP-1, Recimar EL (RIKEN Vitamin Co., Ltd.), Solec R, Solec F, Solec FP40 (Koyo Shokai Co., Ltd.), etc. is there.
本発明の栄養強化用粉末食品で使用するレシチンの含有量は、乳清たんぱく質１質量部に対して、０．００２〜０．０２質量部、好ましくは、０．００２５〜０．０１５質量部が適当である。レシチンの含有量が、乳清たんぱく質１質量部に対して０．００２質量部より少ないと、粉末の溶解性を改善する効果が不十分となるため、好ましくない。また、０．０２質量部より多いと、経口摂取する栄養強化用粉末食品として風味が悪くなるため、好ましくない。 The content of lecithin used in the powdered food for fortification of the present invention is 0.002 to 0.02 parts by mass, preferably 0.0025 to 0.015 parts by mass with respect to 1 part by mass of whey protein. Is appropriate. If the content of lecithin is less than 0.002 parts by mass with respect to 1 part by mass of whey protein, the effect of improving the solubility of the powder becomes insufficient, such being undesirable. On the other hand, when the amount is more than 0.02 parts by mass, the flavor is deteriorated as a powdered food for fortification for oral intake.
また、本発明の栄養強化用粉末食品で使用する乳清たんぱく質とレシチンは、たんぱく質１質量部に対して０．００２〜０．０２質量部の範囲でレシチンが予め添加された市販の乳清たんぱく質でも良い。具体的には、エンラクトＳＡＴ（日本新薬株式会社）などがある。 In addition, the whey protein and lecithin used in the powdered food for fortification of the present invention are commercially available whey proteins in which lecithin is added in advance in the range of 0.002 to 0.02 parts by mass with respect to 1 part by mass of the protein. But it ’s okay. Specific examples include Enact SAT (Nippon Shinyaku Co., Ltd.).
本発明の栄養強化用粉末食品は、脂質および食物繊維を含有しない。脂質および食物繊維を含有すると、消化器外科手術患者では手術後の腸閉塞の原因となり、手術後の回復が遅れる可能性がある。 Fortified powder food of the present invention do not contain lipids and dietary fiber. Containing lipids and dietary fiber can cause post-operative bowel obstruction in patients with gastrointestinal surgery and delay post-operative recovery.
本発明の栄養強化用粉末食品は、乳清たんぱく質１０ｇあたり７０〜１００℃の水１００ｍＬを用いて攪拌する。７０℃より低い水１００ｍＬを用いると、温かな食事として経口摂取しやすい栄養強化用食品を提供できないため、好ましくない。 The powdered food for fortification of the present invention is stirred using 100 mL of water at 70 to 100 ° C. per 10 g of whey protein. Use of 100 mL of water lower than 70 ° C. is not preferable because a food for fortification that can be easily taken orally as a warm meal cannot be provided.
本発明の栄養強化用粉末食品は、乳清たんぱく質１０ｇあたり７０〜１００℃の水１００ｍＬを用いて、回転数５００ｒｐｍ、３０秒間攪拌した後、「ままこ」や「だま」と呼ばれる塊の加熱乾燥後の質量が０．１ｇ以下である。「ままこ」や「だま」と呼ばれる塊の加熱乾燥後の質量が０．１ｇより多いと、ざらつきが多く、経口摂取しにくいため、好ましくない。 The powdered food for fortification of the present invention uses 100 mL of water at 70 to 100 ° C. per 10 g of whey protein, and is stirred for 30 seconds at a rotation speed of 500 rpm, and then heat-dried lumps called “mamako” and “dama” The latter mass is 0.1 g or less. If the mass after heating and drying of a mass called “Mamako” or “Dama” is more than 0.1 g, it is not preferable because it is rough and difficult to take orally.
本発明の栄養強化用粉末食品を製造する際には、ビタミンＢ１、ビタミンＢ６以外のビタミン、亜鉛、銅以外の微量元素を必要に応じて適宜含有することが出来る。 When producing the powder food for fortification of the present invention, vitamins other than vitamin B1 and vitamin B6, trace elements other than zinc and copper can be appropriately contained as necessary.
本発明の栄養強化用粉末食品に用いるビタミンとしては、ビタミンＢ２、ナイアシン、葉酸、ビタミンＢ１２、ビオチン、パントテン酸、ビタミンＣ、ビタミンＡ、ビタミンＥ、ビタミンＤ、ビタミンＫなどが挙げられ、これら複数をできる限り組み合わせて含有するのが好ましい。 Examples of vitamins used in the powdered food for fortification of the present invention include vitamin B2, niacin, folic acid, vitamin B12, biotin, pantothenic acid, vitamin C, vitamin A, vitamin E, vitamin D, vitamin K, etc. Are preferably contained in combination as much as possible.
ビタミンＢ１、ビタミンＢ６以外のビタミンの含有量としては、栄養強化用粉末食品１００ｇあたり、ビタミンＢ２は、０〜２０ｍｇ、好ましくは０．１〜１２ｍｇ、ビタミンＢ１２は、０〜１００μｇ、好ましくは０．２〜６０μｇ、ナイアシンは、０〜３００ｍｇ、好ましくは１．５〜６０ｍｇ、パントテン酸は、０〜５５ｍｇ、好ましくは０．６〜３０ｍｇ、葉酸は、０〜１０００μｇ、好ましくは２０〜２００μｇ、ビオチンは、０〜１０００μｇ、好ましくは３〜５００μｇ、ビタミンＣは、０〜２０００ｍｇ、好ましくは１０〜１０００ｍｇ、ビタミンＡは、０〜３０００μｇ、好ましくは６０〜６００μｇ、ビタミンＤは、０〜５０μｇ、好ましくは０．３〜５μｇ、ビタミンＥは、０〜８００ｍｇ、好ましくは１〜１５０ｍｇ、ビタミンＫは、０〜１０００μｇ、好ましくは２〜７００μｇの範囲が適当である。 As content of vitamins other than vitamin B1 and vitamin B6, vitamin B2 is 0 to 20 mg, preferably 0.1 to 12 mg, and vitamin B12 is 0 to 100 μg, preferably 0. 2-60 μg, niacin is 0-300 mg, preferably 1.5-60 mg, pantothenic acid is 0-55 mg, preferably 0.6-30 mg, folic acid is 0-1000 μg, preferably 20-200 μg, biotin is 0-1000 μg, preferably 3-500 μg, vitamin C is 0-2000 mg, preferably 10-1000 mg, vitamin A is 0-3000 μg, preferably 60-600 μg, vitamin D is 0-50 μg, preferably 0 .3-5 μg, vitamin E is 0-800 mg, preferably 1-150 mg, Min K is, 0~1000μg, and preferably from a range of 2～700Myug.
本発明の栄養強化用粉末食品に用いる微量元素としては、鉄、マンガン、セレン、クロム、ヨウ素、モリブデンなどが挙げられ、これら複数をできる限り組み合わせて含有するのが好ましい。 Examples of the trace elements used in the powdered food for fortification of the present invention include iron, manganese, selenium, chromium, iodine, molybdenum, and the like.
亜鉛、銅以外の微量元素の含有量としては、栄養強化用粉末食品１００ｇあたり、鉄は、０〜５５ｍｇ、好ましくは０．１〜１０ｍｇ、マンガンは、０〜１１ｍｇ、好ましくは０．０１〜８ｍｇ、セレンは、０〜４５０μｇ、好ましくは０．１〜３５μｇ、クロムは、０〜４０μｇ、好ましくは０．１〜３５μｇ、ヨウ素は、０〜３０００μｇ、好ましくは０．１〜１５０μｇ、モリブデンは、０〜３２０μｇ、好ましくは０．１〜２５μｇの範囲が適当である。 As for the content of trace elements other than zinc and copper, iron is 0 to 55 mg, preferably 0.1 to 10 mg, and manganese is 0 to 11 mg, preferably 0.01 to 8 mg per 100 g of powdered food for nutritional enhancement. Selenium is 0 to 450 μg, preferably 0.1 to 35 μg, Chromium is 0 to 40 μg, preferably 0.1 to 35 μg, Iodine is 0 to 3000 μg, preferably 0.1 to 150 μg, Molybdenum is 0 A range of ˜320 μg, preferably 0.1-25 μg is appropriate.
以上、本発明の栄養強化用粉末食品について説明したが、本発明は、これらに限定されるものではなく、上記の成分の他に、製品の種類に応じて、通常食品の分野で広く用いられている成分を適宜使用することができる。例えば、糖類、甘味料、高甘味度甘味料、油脂、起泡性素材、酸味料、調味料、中和剤、カラメル、色素、香料、果汁、ピューレ、保存料、エキス、ｐＨ調整剤、糊料なども、本発明の効果を損なわない範囲で任意に添加することができる。 As mentioned above, although the powder food for fortification of this invention was demonstrated, this invention is not limited to these, In addition to said component, it is widely used in the field | area of normal food according to the kind of product. Can be used as appropriate. For example, sugars, sweeteners, high-intensity sweeteners, fats and oils, foaming materials, acidulants, seasonings, neutralizers, caramels, pigments, fragrances, fruit juices, purees, preservatives, extracts, pH adjusters, glue A material and the like can be arbitrarily added as long as the effects of the present invention are not impaired.
また、公知もしくは将来知られうる甘味成分も糖類の代わりに用いることができる。具体的には、アスパルテーム、アセスルファムカリウム、スクラロース、アリテーム、ネオテーム、カンゾウ抽出物（グリチルリチン）、サッカリン、サッカリンナトリウム、ステビア抽出物、ステビア末などの甘味成分を用いても良い。 In addition, known or future sweet ingredients can be used in place of sugars. Specifically, sweet ingredients such as aspartame, acesulfame potassium, sucralose, aritem, neotame, licorice extract (glycyrrhizin), saccharin, saccharin sodium, stevia extract, stevia powder and the like may be used.
本発明において得られる栄養強化用粉末食品は、その後に使用される水溶液での腐敗を考慮すると保存剤あるいは防腐剤などを添加することができる。保存剤あるいは防腐剤の添加方法としては、栄養強化用粉末食品の製造時にあらかじめ添加しておくか、あるいは本発明の造粒工程中でバインダー液中に添加することができ、水溶性のものであれば直接添加でよいが、水懸濁性のものであれば、栄養強化用粉末食品の製造工程中で懸濁するか懸濁液を添加する方法、あるいは、本発明の造粒工程におけるバインダー液調製段階でバインダー液に懸濁する方法が使用できる。また、揮発性を有するものや耐熱性に劣るものを使用する場合は、乳化させてマイクロカプセル化したものを懸濁させる方が好ましい。 A preservative or a preservative can be added to the nutrition-enriched powdered food obtained in the present invention in consideration of decay in an aqueous solution used thereafter. As a method for adding a preservative or preservative, it can be added in advance during the production of powder food for nutrition enhancement, or it can be added to the binder liquid during the granulation process of the present invention, and it is water-soluble. If it is water-suspended, it can be added directly. A method of suspending in a binder liquid at the liquid preparation stage can be used. Moreover, when using what has volatility and a thing inferior to heat resistance, it is more preferable to suspend what was emulsified and microencapsulated.
保存剤あるいは防腐剤としては、エタノール、グリシン、グルコノデルタラクトン、ソルビン酸、パラオキシ安息香酸、デヒドロ酢酸、次亜塩素酸およびその塩類、低級脂肪酸エステル、ポリリジン、プロタミン、リゾチーム、芥子抽出物、ワサビ抽出物、晒粉、キトサンなどを用いるのが適当である。 Preservatives or preservatives include ethanol, glycine, glucono delta lactone, sorbic acid, paraoxybenzoic acid, dehydroacetic acid, hypochlorous acid and its salts, lower fatty acid esters, polylysine, protamine, lysozyme, eggplant extract, wasabi It is appropriate to use an extract, bleached powder, chitosan and the like.
また、穀粉・野菜パウダーのうち、穀粉としては、コーンパウダー、小麦粉などのように、穀物を粉砕し、乾燥して得られる粉末が挙げられ、食用のものであれば任意に使用することができる。野菜パウダーとしては、キャベツ、オニオン、ネギ、ニンジンなどのホールパウダーや各種エキスパウダー、さらにはパンプキンパウダー、ポテトパウダー、魚介エキス、魚介パウダー、チキンエキスなどを挙げることができる。 Among the flours and vegetable powders, the flour includes powders obtained by pulverizing and drying grains, such as corn powder and wheat flour, and any powder can be used as long as it is edible. . Examples of vegetable powders include whole powder such as cabbage, onion, leek, carrot and various extract powders, as well as pumpkin powder, potato powder, seafood extract, seafood powder, and chicken extract.
次に、本発明で用いる食塩や調味料などは、通常の料理・調理に使用されているものであれば、好みに応じて任意に使用することができる。また、これらの使用量も常法に従えば良い。 Next, the salt and the seasoning used in the present invention can be arbitrarily used according to preference as long as they are used in normal cooking / cooking. Moreover, these usage-amounts should just follow a conventional method.
本発明に係る栄養強化用粉末食品の製造方法としては、常法により製造できる。例えば、流動層造粒法、流動層多機能型造粒法、噴霧乾燥造粒法、転動造粒法、撹拌造粒法などがあり、乳清たんぱく質を含む原料にバインダー液を噴霧して、粉体にバインダー液成分を被覆できる方法が挙げられる。なかでも流動層造粒法により製造するのが好ましい。 As a manufacturing method of the powder food for nutrient enhancement according to the present invention, it can be manufactured by a conventional method. For example, there are fluidized bed granulation method, fluidized bed multifunctional granulation method, spray drying granulation method, tumbling granulation method, stirring granulation method, etc., by spraying the binder liquid on the raw material containing whey protein. And a method in which the binder liquid component can be coated on the powder. Among these, it is preferable to produce by a fluidized bed granulation method.
流動層造粒法による製造方法として、以下の方法を例示することができる。例えば、たんぱく質含量が８５％以上である乳清たんぱく質を造粒機にいれ、下方から熱風を送り込むことで、粉体を流動させる。この流動層にレシチンを乳清たんぱく質１質量部に対して、０．００２〜０．０２質量部になるように溶解したバインダー液をノズル噴霧し、粉体表面に均一に界面活性剤液を付着させ、凝集粒をつくり、これを乾燥させる。これに、糖質、ビタミンなどを混合することにより栄養強化用粉末食品を製造する方法を挙げることができる。 The following method can be illustrated as a manufacturing method by the fluidized bed granulation method. For example, a whey protein having a protein content of 85% or more is put into a granulator, and hot powder is fed from below to make the powder flow. This fluidized bed is sprayed with a binder solution in which lecithin is dissolved in an amount of 0.002 to 0.02 parts by mass with respect to 1 part by mass of whey protein, and the surfactant solution is uniformly attached to the powder surface. To produce agglomerated particles, which are dried. Examples thereof include a method for producing a powder food for enhancing nutrition by mixing carbohydrates, vitamins and the like.
バインダー液は、界面活性剤とこれらを溶解あるいは懸濁させる溶媒により構成される。使用される溶媒としては、水単独が好ましいが、エチルアルコールなどの水溶性の溶剤を添加してもよい。 The binder liquid is composed of a surfactant and a solvent in which these are dissolved or suspended. As a solvent to be used, water alone is preferable, but a water-soluble solvent such as ethyl alcohol may be added.
該栄養強化用粉末食品にビタミンまたは微量元素を混合する方法としては、乳清たんぱく質と一緒に造粒機に入れ、混合したり、界面活性剤と一緒にバインダー液に溶解して、噴霧したり、また、バインダー液を噴霧後または乾燥後、混合する方法が挙げられる。 As a method of mixing vitamins or trace elements with the powdered food for fortification, put it in a granulator together with whey protein, mix it, or dissolve it in a binder solution together with a surfactant and spray it. Moreover, the method of mixing after spraying or drying a binder liquid is mentioned.
このようにして得られた栄養強化用粉末食品は、難溶解性の乳清たんぱく質を含有する栄養強化用粉末食品を７０〜１００℃の水に容易に溶解することを可能とし、栄養補給を必要とする外科手術患者や高齢者あるいは低栄養状態の患者などが経口摂取しやすくすることができる。 The powdered food for fortification obtained in this way makes it possible to easily dissolve the powdered food for fortification containing hardly soluble whey protein in water at 70 to 100 ° C., and requires nutritional supplementation. It can be easily taken orally by surgical patients, elderly people or undernourished patients.
次に、実施例を挙げて本発明をさらに詳細に説明するが、本発明はこれらに限定されるものではない。 EXAMPLES Next, although an Example is given and this invention is demonstrated further in detail, this invention is not limited to these.
（実施例１）
表1に示した配合で栄養強化用粉末食品を製造した。乳清たんぱく質（商品名：ＷＰＩ ８９５、フォンテラジャパン株式会社、たんぱく質含有９３％）１０．７６ｋｇを流動造粒乾燥機にいれ、入口温度７０℃、排風温度６０℃、造粒時間５分間の条件下で、粉体を流動させる。この流動層にレシチン（商品名：サンレシチンＡ−１、太陽化学株式会社、レシチン含有３３％）０．１５０ｋｇを水１．５ｋｇに溶解したバインダー液をノズル噴霧し、粉体表面に均一に界面活性剤液を付着させ、凝集粒をつくり、これを２５分間乾燥処理を行った。その後、デキストリン、砂糖、ビタミンミックス（表２）、アスコルビン酸ナトリウム、食塩、Ｌ−グルタミン酸ナトリウム、クエン酸第一鉄ナトリウム、グルコン酸亜鉛、グルコン酸銅、クロム酵母、モリブデン酵母、マンガン酵母、セレン酵母、ヨウ素酵母、酵母エキス、オニオンパウダー、チキンパウダー、香辛料粉末、カラメル色素、香料、表２に示すビタミンミックス、を流動造粒乾燥機にいれ、５分間混合処理を行った。１包当たりの内容量を２６．８ｇとして充填後、コンソメスープ風の栄養強化用粉末食品を得た。このとき、乳清たんぱく質は３７質量％、糖質は５４質量％（糖質には、デキストリンと砂糖の他に、酵母エキス、オニオンパウダー及びチキンパウダー等の原料に由来するものも含む。）であった。
Example 1
Powdered foods for nutritional enhancement were prepared with the formulations shown in Table 1. 10.76 kg of whey protein (trade name: WPI 895, Fontera Japan Co., Ltd., containing 93% protein) was placed in a fluidized granulation dryer, and the inlet temperature was 70 ° C, the exhaust air temperature was 60 ° C, and the granulation time was 5 minutes. Under, let the powder flow. This fluidized bed was sprayed with a binder solution prepared by dissolving 0.150 kg of lecithin (trade name: Sanlecithin A-1, Taiyo Kagaku Co., Ltd., 33% lecithin) in 1.5 kg of water, and uniformly interfaced with the powder surface. The activator liquid was attached to form aggregated particles, which were dried for 25 minutes. Then, dextrin, sugar, vitamin mix (Table 2), sodium ascorbate, salt, sodium L-glutamate, ferrous sodium citrate, zinc gluconate, copper gluconate, chromium yeast, molybdenum yeast, manganese yeast, selenium yeast Then, iodine yeast, yeast extract, onion powder, chicken powder, spice powder, caramel pigment, fragrance and vitamin mix shown in Table 2 were placed in a fluidized granulation dryer and mixed for 5 minutes. After filling the inner volume per pack to 26.8 g, a consomme soup-like powder food for fortification was obtained. At this time, the whey protein is 37% by mass and the sugar is 54% by mass (the carbohydrate includes those derived from raw materials such as yeast extract, onion powder and chicken powder in addition to dextrin and sugar). there were.
（実施例２）
表３に示した配合で栄養強化用粉末食品を製造した。乳清たんぱく質（商品名：Ｌａｃｐｒｏｄａｎ ＤＩ−９２２４、アーラフーズイングレディエンツジャパン株式会社、たんぱく質含有８８％）１１．３６ｋｇおよび表２に示した配合でミネラルミックス（表２）を流動造粒乾燥機にいれ、入口温度７０℃、排風温度６０℃、造粒時間５分間の条件下で、粉体を流動させる。この流動層にレシチン（酵素分解レシチン製剤、商品名：レシオンＰ−１、理研ビタミン株式会社、レシチン含有７０％）０．０７１ｋｇを水１５００ｇに溶解したバインダー液をノズル噴霧し、粉体表面に均一に界面活性剤液を付着させ、凝集粒をつくり、これを２５分間乾燥処理を行った。その後、表１に示したデキストリン、砂糖、食塩、ビタミンミックス（表２）、粉末醤油、カツオブシエキス、酵母エキス、配合調味料、香料を流動造粒乾燥機にいれ、５分間混合処理を行った。１包当たりの内容量を２６．８ｇとして充填後、コーンスープ風の栄養強化用粉末食品を得た。このとき、乳清たんぱく質は３７質量％、糖質は５０質量％（糖質には、デキストリンと砂糖の他に、酵母エキス、オニオンパウダー及びチキンパウダー等の原料に由来するものも含む。）であった。
(Example 2)
Powdered food for nutrition enhancement was manufactured with the formulation shown in Table 3. Whey protein (trade name: Lacprodan DI-9224, Errah's Ingredients Japan Co., Ltd., protein-containing 88%) 11.36 kg and a mineral mix (Table 2) with the formulation shown in Table 2 in a fluidized granulation dryer The powder is allowed to flow under conditions of an inlet temperature of 70 ° C., an exhaust air temperature of 60 ° C., and a granulation time of 5 minutes. This fluidized bed was sprayed with a binder solution prepared by dissolving 0.071 kg of lecithin (enzyme-decomposed lecithin preparation, trade name: Lesion P-1, Riken Vitamin Co., Ltd., 70% lecithin) in 1500 g of water, and evenly on the powder surface. A surfactant solution was adhered to the mixture to form aggregated particles, which were dried for 25 minutes. Thereafter, the dextrin, sugar, salt, vitamin mix (Table 2), powdered soy sauce, katsuobushi extract, yeast extract, blended seasoning, and fragrance shown in Table 1 were placed in a fluidized granulation dryer and mixed for 5 minutes. . After filling the inner volume per pack to 26.8 g, a corn soup-like powdered food for fortification was obtained. At this time, the whey protein is 37% by mass and the sugar is 50% by mass (the saccharide includes those derived from raw materials such as yeast extract, onion powder and chicken powder in addition to dextrin and sugar). there were.
（実施例３）
表４に示した配合で栄養強化用粉末食品を製造した。ポリ袋内で予め混合したデキストリン０．６５０ｋｇ、ビタミンミックス、アスコルビン酸ナトリウム、食塩、グルコン酸亜鉛、グルコン酸銅、クロム酵母、モリブデン酵母、マンガン酵母、セレン酵母、ヨウ素酵母、酵母エキス、かつおぶしエキス、香料をデキストリン２．６００ｋｇの入った混合機に入れて、回転させる。次に、砂糖、グルタミン酸ナトリウム、粉末醤油、配合調味料を入れて、回転させる。さらに乳清たんぱく質（商品名：エンラクトＳＡＴ、日本新薬株式会社、たんぱく質含有８９％、レシチン含有１％）１１．２４ｋｇを入れて、回転させる。最後に、残りのデキストリンを入れて回転および前後振動で２０分間混合する。１包当たりの内容量を２６．８ｇとして充填後、おすまし風の栄養強化用粉末食品を得た。このとき、乳清たんぱく質は３７質量％、糖質は５４質量（糖質には、デキストリンと砂糖の他に、かつおぶしエキス及び酵母エキス等の原料に由来するものも含む。）％であった。
(Example 3)
Powdered food for nutrition enhancement was manufactured with the formulation shown in Table 4. 0.650 kg of dextrin premixed in a plastic bag, vitamin mix, sodium ascorbate, salt, zinc gluconate, copper gluconate, chrome yeast, molybdenum yeast, manganese yeast, selenium yeast, iodine yeast, yeast extract, and bonito extract The fragrance is put into a mixer containing 2.600 kg of dextrin and rotated. Next, add sugar, sodium glutamate, powdered soy sauce and blended seasoning and rotate. Further, 11.24 kg of whey protein (trade name: Enlacto SAT, Nippon Shinyaku Co., Ltd., protein-containing 89%, lecithin-containing 1%) is added and rotated. Finally, the remaining dextrin is added and mixed for 20 minutes with rotation and back and forth vibration. After filling the inner volume per pack to 26.8 g, a powdered food for fortification of fortifying style was obtained. At this time, the whey protein was 37% by mass and the saccharide was 54% by mass (the saccharide includes not only dextrin and sugar but also those derived from raw materials such as bonito extract and yeast extract).
（比較例１）
実施例１において、乳清たんぱく質をカゼインに変更した以外は実施例１と全く同じ調製法を繰り返してコンソメスープ風の栄養強化用粉末食品を得た。
(Comparative Example 1)
In Example 1, except that the whey protein was changed to casein, the same preparation method as in Example 1 was repeated to obtain a consomme soup-like powdered food for enrichment of nutrition.
（比較例２）
実施例１において、乳清たんぱく質を卵白たんぱく質に変更した以外は実施例１と全く同じ調製法を繰り返してコンソメスープ風の栄養強化用粉末食品を得た。
(Comparative Example 2)
Exactly the same preparation method as in Example 1 was repeated except that whey protein was changed to egg white protein in Example 1, to obtain a consomme soup-like powder food for enrichment of nutrition.
（比較例３）
実施例１において、乳清たんぱく質を大豆たんぱく質に変更した以外は実施例１と全く同じ調製法を繰り返してコンソメスープ風の栄養強化用粉末食品を得た。
(Comparative Example 3)
In Example 1, except that the whey protein was changed to soy protein, the same preparation method as in Example 1 was repeated to obtain a consomme soup-like powder food for enrichment of nutrition.
（比較例４）
実施例１において、酵素分解レシチンを無配合に変更した以外は実施例１と全く同じ調製法を繰り返してコンソメスープ風の栄養強化用粉末食品を得た。
(Comparative Example 4)
In Example 1, the same preparation method as in Example 1 was repeated except that the enzyme-degraded lecithin was changed to no compound, and a consomme soup-like powder food for nutrition enhancement was obtained.
（比較例５）
実施例１において、酵素分解レシチンをモノラウリン酸デカグリセリンエステルに変更した以外は実施例１と全く同じ調製法を繰り返してコンソメスープ風の栄養強化用粉末食品を得た。
(Comparative Example 5)
In Example 1, the same preparation method as in Example 1 was repeated except that the enzyme-degraded lecithin was changed to monolauric acid decaglycerin ester to obtain a consomme soup-like nutritional enhanced powdered food.
（比較例６）
実施例１において、酵素分解レシチンをモノミリスチン酸デカグリセリンエステルにした以外は実施例３と全く同じ調製法を繰り返してコンソメスープ風の栄養強化用粉末食品を得た。
(Comparative Example 6)
In Example 1, the same preparation method as in Example 3 was repeated except that the enzyme-degraded lecithin was changed to monomyristic acid decaglycerin ester to obtain a consomme soup-like nutrition-enriched powdered food.
（比較例７）
実施例１において、酵素分解レシチンをモノオレイン酸デカグリセリンエステルにした以外は実施例１と全く同じ調製法を繰り返してコンソメスープ風の栄養強化用粉末食品を得た。
(Comparative Example 7)
In Example 1, the same preparation method as in Example 1 was repeated except that the enzyme-decomposed lecithin was changed to monooleic acid decaglycerin ester to obtain a consomme soup-like powdered food for nutrition enhancement.
（比較例８）
実施例１において、酵素分解レシチンをモノラウリン酸ペンタグリセリンエステルに変更した以外は実施例１と全く同じ調製法を繰り返してコンソメスープ風の栄養強化用粉末食品を得た。
(Comparative Example 8)
In Example 1, the same preparation method as in Example 1 was repeated except that the enzyme-degraded lecithin was changed to monolauric acid pentaglycerin ester to obtain a consomme soup-like powder food for nutrition enhancement.
（比較例９）
実施例１において、酵素分解レシチンをモノステアリン酸デカグリセリンエステルにした以外は実施例１と全く同じ調製法を繰り返してコンソメスープ風の栄養強化用粉末食品を得た。
(Comparative Example 9)
In Example 1, the same preparation method as in Example 1 was repeated except that the enzyme-degraded lecithin was changed to monostearic acid decaglycerin ester to obtain a consomme soup-like powdered food for nutrient enhancement.
（比較例１０）
実施例１において、酵素分解レシチンをモノミリスチン酸ペンタグリセリンエステルにした以外は実施例３と全く同じ調製法を繰り返してコンソメスープ風の栄養強化用粉末食品を得た。
(Comparative Example 10)
In Example 1, the same preparation method as Example 3 was repeated except that the enzyme-degraded lecithin was changed to monomyristic acid pentaglycerin ester to obtain a consomme soup-like powder food for nutrition enhancement.
（比較例１１）
実施例１において、酵素分解レシチンをモノ・ジラウリン酸ペンタグリセリンエステルに変更した以外は実施例１と全く同じ調製法を繰り返してコンソメスープ風の栄養強化用粉末食品を得た。
(Comparative Example 11)
In Example 1, the same preparation method as in Example 1 was repeated except that the enzyme-decomposed lecithin was changed to mono-dilauric acid pentaglycerin ester to obtain a consomme soup-like powder food for nutrition enhancement.
（比較例１２）
実施例１において、酵素分解レシチンをパルミチン酸シュガーエステルにした以外は実施例１と全く同じ調製法を繰り返してコンソメスープ風の栄養強化用粉末食品を得た。
(Comparative Example 12)
In Example 1, the same preparation method as in Example 1 was repeated except that the enzymatically decomposed lecithin was changed to palmitic acid sugar ester to obtain a consomme soup-like powdered food for fortification.
（比較例１３）
実施例１において、酵素分解レシチンの含量を０．００１％にした以外は実施例１と全く同じ調製法を繰り返してコンソメスープ風の栄養強化用粉末食品を得た。
(Comparative Example 13)
In Example 1, the same preparation method as in Example 1 was repeated except that the content of enzyme-decomposed lecithin was 0.001% to obtain a consomme soup-like powdered food for enrichment of nutrition.
（比較例１４）
実施例１において、酵素分解レシチンの含量を０．０５％にした以外は実施例１と全く同じ調製法を繰り返してコンソメスープ風の栄養強化用粉末食品を得た。
(Comparative Example 14)
In Example 1, the same preparation method as in Example 1 was repeated except that the content of enzyme-decomposed lecithin was changed to 0.05% to obtain a consomme soup-like powder food for enrichment of nutrition.
（評価法１：溶解試験１）
実施例１〜３および比較例１〜１４の栄養強化用粉末食品２７ｇ（たんぱく質１０ｇ含有）を７０℃の水１００ｍＬに溶解し、攪拌機ＦＥＭ６００（東京硝子器械株式会社）にプロペラ型攪拌羽根を装着して回転数５００ｒｐｍで３０秒間攪拌した後、「ままこ」や「だま」と呼ばれる塊をスパテルで採取して、加熱乾燥式水分計ＭＳ−７０（株式会社エー・アンド・デー）で加熱乾燥後の質量を測定した。結果を表５に示す。
(Evaluation method 1: Dissolution test 1)
27 g of powdered food for nutrition enhancement (containing 10 g of protein) of Examples 1 to 3 and Comparative Examples 1 to 14 were dissolved in 100 mL of water at 70 ° C., and a propeller type stirring blade was attached to the stirrer FEM600 (Tokyo Glass Instrument Co., Ltd.). After stirring for 30 seconds at a rotation speed of 500 rpm, a lump called “Mamako” or “Dama” was collected with a spatula and heated and dried with a heat drying moisture meter MS-70 (A & D Co., Ltd.). The mass of was measured. The results are shown in Table 5.
（評価法２：風味試験）
実施例１〜３および比較例１〜１４の栄養強化用粉末食品２７ｇを７０℃の水１００ｍＬに溶解し、１０名の被験者に食してもらい、風味を官能評価した。評価は次に示す５点で行い、平均点を算出した。結果を表５に示す。
(Evaluation method 2: flavor test)
27 g of powdered food for nutrition enhancement of Examples 1 to 3 and Comparative Examples 1 to 14 were dissolved in 100 mL of water at 70 ° C., and 10 subjects were eaten, and the taste was subjected to sensory evaluation. Evaluation was performed at the following five points, and an average score was calculated. The results are shown in Table 5.
５点：たんぱく質、ビタミン、界面活性剤などの臭味がなく、おいしく食べられる。４点：たんぱく質、ビタミン、界面活性剤などの臭味があまりなく、食べられる。３点：どちらとも言えない。２点：たんぱく質、ビタミン、界面活性剤などの臭味がわずかにあり、あまり食べられない。１点：たんぱく質、ビタミン、界面活性剤などの臭味があり、食べられない。 5 points: There is no odor of protein, vitamins, surfactants, etc., and it can be eaten deliciously. 4 points: There is not much odor such as protein, vitamin, surfactant, etc., and it can be eaten. 3 points: I can't say either. 2 points: There is a slight odor of protein, vitamins, surfactants, etc., and it is not easy to eat. 1 point: There is a taste of protein, vitamins, surfactants, etc., and it cannot be eaten.
実施例１において、溶解試験の評価は０．０８９ｇと溶解性に優れていた。また、風味試験の評価は４．８であり、ほとんどの被験者はたんぱく質、ビタミン、界面活性剤の臭味がなく、おいしく食べられたと評価した。 In Example 1, the dissolution test was evaluated as 0.089 g, which was excellent in solubility. In addition, the evaluation of the flavor test was 4.8, and most of the subjects evaluated that they had no protein, vitamin, or surfactant odor and were eaten deliciously.
実施例２において、溶解試験の評価は０．０９０ｇと溶解性に優れていた。また、風味試験の評価は４．６であり、ほとんどの被験者はたんぱく質、ビタミン、界面活性剤の臭味がなく、おいしく食べられたと評価した。 In Example 2, the dissolution test evaluation was 0.090 g, which was excellent in solubility. In addition, the evaluation of the flavor test was 4.6, and most of the subjects evaluated that they had no odor of protein, vitamins, and surfactant and were eaten deliciously.
実施例３において、溶解試験の評価は０．０８５ｇと溶解性に優れていた。また、風味試験の評価は４．８であり、ほとんどの被験者はたんぱく質、ビタミン、界面活性剤の臭味がなく、おいしく食べられたと評価した。 In Example 3, the dissolution test was evaluated as 0.085 g, which was excellent in solubility. In addition, the evaluation of the flavor test was 4.8, and most of the subjects evaluated that they had no protein, vitamin, or surfactant odor and were eaten deliciously.
比較例１は、乳清たんぱく質をカゼインに変更したため、溶解試験の評価は０．１３４ｇと溶解性に劣っていた。また、風味試験の評価は１．０であり、ほとんどの被験者はたんぱく質、ビタミン、界面活性剤の臭味があり、食べられないと評価した。 Since the comparative example 1 changed the whey protein into casein, the evaluation of the dissolution test was inferior in solubility to 0.134 g. In addition, the evaluation of the flavor test was 1.0, and most of the subjects had protein, vitamin, and surfactant odors and evaluated that they could not be eaten.
比較例２は、乳清たんぱく質を卵白たんぱく質に変更したため、溶解試験の評価は０．８９７ｇと溶解性に劣っていた。また、風味試験の評価は１．０であり、ほとんどの被験者はたんぱく質、ビタミン、界面活性剤の臭味があり、食べられないと評価した。 In Comparative Example 2, since the whey protein was changed to egg white protein, the evaluation of the dissolution test was 0.897 g, which was inferior in solubility. In addition, the evaluation of the flavor test was 1.0, and most of the subjects had protein, vitamin, and surfactant odors and evaluated that they could not be eaten.
比較例３は、乳清たんぱく質を大豆たんぱく質に変更したため、溶解試験の評価は０．１２５ｇと溶解性に劣っていた。また、風味試験の評価は１．０であり、ほとんどの被験者はたんぱく質、ビタミン、界面活性剤の臭味があり、食べられないと評価した。 In Comparative Example 3, since the whey protein was changed to soy protein, the evaluation of the dissolution test was inferior in solubility of 0.125 g. In addition, the evaluation of the flavor test was 1.0, and most of the subjects had protein, vitamin, and surfactant odors and evaluated that they could not be eaten.
比較例４は、酵素分解レシチンを無配合としたため、風味試験の評価は３．７であったが、溶解試験の評価は０．４７９ｇと溶解性に劣っていた。 In Comparative Example 4, since the enzymatically decomposed lecithin was not added, the evaluation in the flavor test was 3.7, but the evaluation in the dissolution test was inferior in solubility to 0.479 g.
比較例５は、酵素分解レシチンをモノラウリン酸デカグリセリンエステルに変更したため、風味試験の評価は３．５であったが、溶解試験の評価は０．１１７ｇと溶解性に劣っていた。 In Comparative Example 5, since the enzymatically degraded lecithin was changed to monolauric acid decaglycerin ester, the evaluation in the flavor test was 3.5, but the evaluation in the dissolution test was inferior in solubility to 0.117 g.
比較例６は、酵素分解レシチンをモノミリスチン酸デカグリセリンエステルに変更したため、溶解試験の評価は０．１２５ｇと溶解性に劣っていた。また、風味試験の評価は１．５であり、ほとんどの被験者はたんぱく質、ビタミン、界面活性剤の臭味があり、食べられないと評価した。 In Comparative Example 6, since the enzymatically decomposed lecithin was changed to monomyristic acid decaglycerin ester, the evaluation of the dissolution test was inferior in solubility to 0.125 g. Moreover, the evaluation of the flavor test was 1.5, and most subjects evaluated that it had the odor of protein, a vitamin, and surfactant, and was not able to eat.
比較例７は、酵素分解レシチンをモノオレイン酸デカグリセリンエステルに変更したため、溶解試験の評価は０．１８０ｇと溶解性に劣っていた。また、風味試験の評価は２．５であり、ほとんどの被験者はどちらとも言えないと評価した。 In Comparative Example 7, the enzymatic degradation lecithin was changed to monooleic acid decaglycerin ester, so the evaluation of the dissolution test was inferior in solubility to 0.180 g. Moreover, the evaluation of the flavor test was 2.5, and most subjects evaluated that neither could be said.
比較例８は、酵素分解レシチンをモノラウリン酸ペンタグリセリンエステルに変更したため、溶解試験の評価は０．１７９ｇと溶解性に劣っていた。また、風味試験の評価は３．０であり、ほとんどの被験者はどちらとも言えないと評価した。 In Comparative Example 8, since the enzymatically decomposed lecithin was changed to monolauric acid pentaglycerin ester, the evaluation of the dissolution test was inferior in solubility to 0.179 g. In addition, the evaluation of the flavor test was 3.0, and most subjects evaluated that neither could be said.
比較例９は、酵素分解レシチンをモノステアリン酸デカグリセリンエステルに変更したため、溶解試験の評価は０．２２６ｇと溶解性に劣っていた。また、風味試験の評価は２．５であり、ほとんどの被験者はどちらとも言えないと評価した。 In Comparative Example 9, since the enzymatically decomposed lecithin was changed to monostearic acid decaglycerin ester, the evaluation in the dissolution test was inferior in solubility to 0.226 g. Moreover, the evaluation of the flavor test was 2.5, and most subjects evaluated that neither could be said.
比較例１０は、酵素分解レシチンをモノミリスチン酸ペンタグリセリンエステルに変更したため、溶解試験の評価は０．２５２ｇと溶解性に劣っていた。また、風味試験の評価は３．０であり、ほとんどの被験者はどちらとも言えないと評価した。 In Comparative Example 10, since the enzymatically decomposed lecithin was changed to monomyristic acid pentaglycerin ester, the evaluation in the dissolution test was inferior in solubility to 0.252 g. In addition, the evaluation of the flavor test was 3.0, and most subjects evaluated that neither could be said.
比較例１１は、酵素分解レシチンをモノ・ジオレイン酸ジグリセリンエステルに変更したため、溶解試験の評価は０．３８９ｇと溶解性に劣っていた。また、風味試験の評価は２．０であり、ほとんどの被験者はたんぱく質、ビタミン、界面活性剤などの臭味がわずかにあり、あまり食べられないと評価した。 In Comparative Example 11, since the enzymatically decomposed lecithin was changed to mono-dioleic acid diglycerin ester, the evaluation in the dissolution test was inferior in solubility to 0.389 g. In addition, the evaluation of the flavor test was 2.0, and most subjects evaluated that they had a slight odor of proteins, vitamins, surfactants, and the like and were not able to eat much.
比較例１２は、酵素分解レシチンをパルミチン酸シュガーエステルに変更したため、溶解試験の評価は０．４５６ｇと溶解性に劣っていた。また、風味試験の評価は２．３であり、ほとんどの被験者はたんぱく質、ビタミン、界面活性剤などの臭味がわずかにあり、あまり食べられないと評価した。 Since the comparative example 12 changed the enzymatic decomposition lecithin into the palmitic acid sugar ester, the evaluation of the dissolution test was inferior in solubility to 0.456 g. In addition, the evaluation of the flavor test was 2.3, and most subjects evaluated that they had a slight odor of proteins, vitamins, surfactants, and the like and were not able to eat much.
比較例１３は、酵素分解レシチンの含量を０．００１質量部に変更したため、風味試験の評価は３．０であったが、溶解試験の評価は０．４５５ｇと溶解性に劣っていた。 In Comparative Example 13, the content of the enzyme-decomposed lecithin was changed to 0.001 part by mass, so the evaluation of the flavor test was 3.0, but the evaluation of the dissolution test was inferior in solubility to 0.455 g.
比較例１４は、酵素分解レシチンの含量を０．０５質量部に変更したため、溶解試験の評価は０．０５０ｇと溶解性に優れていたが、風味試験の評価は２．０であり、ほとんどの被験者はたんぱく質、ビタミン、界面活性剤などの臭味がわずかにあり、あまり食べられないと評価した。 In Comparative Example 14, the content of the enzyme-degraded lecithin was changed to 0.05 parts by mass, so the evaluation of the dissolution test was excellent at 0.050 g, but the evaluation of the flavor test was 2.0. The subjects evaluated that they had a slight odor of protein, vitamins, surfactants, etc. and were not able to eat much.
（評価法３：溶解試験２）
実施例１〜３および比較例５〜６の栄養強化用粉末食品２７ｇ（たんぱく質１０ｇ含有）を１００℃の水１００ｍＬに溶解し、攪拌機ＦＥＭ６００（東京硝子器械株式会社）にプロペラ型攪拌羽根を装着して回転数５００ｒｐｍで３０秒間攪拌した後、「ままこ」や「だま」と呼ばれる塊をスパテルで採取して、加熱乾燥式水分計ＭＳ−７０（株式会社エー・アンド・デー）で加熱乾燥後の質量を測定した。結果を表６に示す。
(Evaluation Method 3: Dissolution Test 2)
27 g of powdered food for fortification of nutrients of Examples 1 to 3 and Comparative Examples 5 to 6 (containing 10 g of protein) were dissolved in 100 mL of water at 100 ° C., and a propeller type stirring blade was attached to a stirrer FEM600 (Tokyo Glass Instrument Co., Ltd.). After stirring for 30 seconds at a rotation speed of 500 rpm, a lump called “Mamako” or “Dama” was collected with a spatula and heated and dried with a heat drying moisture meter MS-70 (A & D Co., Ltd.). The mass of was measured. The results are shown in Table 6.
実施例１において、溶解試験の評価は０．０９２ｇと溶解性に優れていた。 In Example 1, the evaluation of the dissolution test was excellent in solubility at 0.092 g.
実施例２において、溶解試験の評価は０．０９４ｇと溶解性に優れていた。 In Example 2, the dissolution test was evaluated as 0.094 g, which was excellent in solubility.
実施例３において、溶解試験の評価は０．０９１ｇと溶解性に優れていた。 In Example 3, the dissolution test evaluation was 0.091 g, which was excellent in solubility.
比較例５は、酵素分解レシチンをモノラウリン酸デカグリセリンエステルに変更したため、溶解試験の評価は０．１３５ｇと溶解性に劣っていた。 In Comparative Example 5, since the enzymatically decomposed lecithin was changed to monolauric acid decaglycerin ester, the evaluation of the dissolution test was inferior in solubility to 0.135 g.
比較例６は、酵素分解レシチンをモノミリスチン酸デカグリセリンエステルに変更したため、溶解試験の評価は０．１４８ｇと溶解性に劣っていた。 In Comparative Example 6, since the enzymatically decomposed lecithin was changed to monomyristic acid decaglycerin ester, the evaluation of the dissolution test was inferior in solubility to 0.148 g.
比較例７は、酵素分解レシチンをモノオレイン酸デカグリセリンエステルに変更したため、溶解試験の評価は０．２０７ｇと溶解性に劣っていた。 In Comparative Example 7, the enzymatic degradation lecithin was changed to monooleic acid decaglycerin ester, so the evaluation of the dissolution test was inferior in solubility to 0.207 g.
本発明は、７０〜１００℃の水に難溶解性の乳清たんぱく質に、レシチンを乳清たんぱく質１質量部に対して０．００２〜０．０２質量部を含有させることにより、「ままこ」や「だま」になることなく溶解することを可能とし、実質的に脂質および食物繊維を含有しないことから、経口的に栄養補給を必要とする外科手術患者や高齢者あるいは低栄養状態などの患者が温かな食事として摂取しやすい栄養強化用粉末食品に関するものであって、産業上十分に利用できるものである。 In the present invention, a whey protein that is hardly soluble in water at 70 to 100 ° C. contains lecithin in an amount of 0.002 to 0.02 parts by mass with respect to 1 part by mass of the whey protein. Surgery patients or elderly people or patients with undernutrition who need nutritional supplementation because they can be dissolved without becoming "dull" and contain virtually no lipids and dietary fiber Is related to a powder food for fortification that is easy to take as a warm meal, and can be used industrially.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2011277908A JP5878361B2 (en) | 2011-12-20 | 2011-12-20 | Powdered food for fortification |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2011277908A JP5878361B2 (en) | 2011-12-20 | 2011-12-20 | Powdered food for fortification |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2013128418A JP2013128418A (en) | 2013-07-04 |
| JP5878361B2 true JP5878361B2 (en) | 2016-03-08 |
Family
ID=48906563
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2011277908A Active JP5878361B2 (en) | 2011-12-20 | 2011-12-20 | Powdered food for fortification |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP5878361B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6443009B2 (en) * | 2014-11-28 | 2018-12-26 | ユーハ味覚糖株式会社 | Method for producing nanoparticles having improved loading of bioactive substances |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6439939A (en) * | 1987-08-06 | 1989-02-10 | Ajinomoto General Foods Inc | Fat-containing composition and production thereof |
| US6294206B1 (en) * | 1999-04-09 | 2001-09-25 | Abbott Laboratories | Powdered human milk fortifier |
| JP2002255846A (en) * | 2001-02-26 | 2002-09-11 | Sunstar Inc | Oral composition |
| JP3886915B2 (en) * | 2003-02-06 | 2007-02-28 | 森永乳業株式会社 | Peptide milk |
| JP5261004B2 (en) * | 2008-03-31 | 2013-08-14 | テルモ株式会社 | Easily water-soluble high protein powder nutritional composition and method for producing the same |
| TWI526161B (en) * | 2010-06-10 | 2016-03-21 | 亞培公司 | Substantially clear nutritional liquids comprising calcium hmb and soluble protein |
-
2011
- 2011-12-20 JP JP2011277908A patent/JP5878361B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JP2013128418A (en) | 2013-07-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5702042B2 (en) | Concentrated liquid preparation | |
| EP3355701B1 (en) | Liquid nutritional composition comprising micellar casein and hydrolysed whey protein | |
| ES2650166T3 (en) | Method to improve the salty taste of food and beverages and salty flavor improving agent of food and beverages | |
| JP2014501530A (en) | Nutritional supplements containing calcium beta-hydroxy-betamethylbutyrate and conjugated linoleic acid | |
| EP0625312B1 (en) | Feeding composition | |
| JP2007523651A (en) | Egg-like food products | |
| CN105188417B (en) | Include the alimentation composition of β hydroxyl β methylbutanoic acids calcium, CPP and protein | |
| JP4727650B2 (en) | Nutritional supplements and health foods | |
| WO2013148685A1 (en) | Pea protein containing nutritional compositions | |
| JP5261004B2 (en) | Easily water-soluble high protein powder nutritional composition and method for producing the same | |
| WO2015137387A1 (en) | Muscle enhancing drug | |
| JP5878361B2 (en) | Powdered food for fortification | |
| JPH06327435A (en) | Nutrition-supplying composition | |
| JP6080508B2 (en) | Postoperative meal | |
| JP6300600B2 (en) | Nutritional food | |
| WO2006115153A1 (en) | Food composition having skin condition-improving effect | |
| JP4781970B2 (en) | Method for masking unpleasant odor and unpleasant taste of nutritional supplements | |
| JP2003169630A (en) | Nutritional composition containing coenzyme q10 | |
| JP2005097121A (en) | Maintaining or improving agent for motor function | |
| JP2009159990A (en) | Highly nutritive food | |
| JP5377202B2 (en) | Food material for fortification | |
| JP2005097162A (en) | Anti-fatigue composition containing glutamine peptide | |
| NO20131041A1 (en) | Microencapsulated animal protein concentrate | |
| RU2317732C1 (en) | Pasty concentrate "avia" | |
| JP2007228963A (en) | Food composition having blood flow improving action |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20140930 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20150717 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20150728 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20150925 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20160119 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20160128 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 5878361 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313113 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |