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Viscous nutritional composition

A nutritional composition and a technology for the composition, which are applied in the fields of food ingredients as viscosity modifiers, food science, food preparation, etc., can solve the problems of poor flow of liquid food, reduced flow rate, and inability to drip.

Active Publication Date: 2014-02-05
MEIJI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the flow of the liquid food inside the utensil becomes poor, and a bad situation occurs
In addition, if the remaining amount of the drug is reduced, the flow rate will also decrease, and there will be problems such as inability to drip.

Method used

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  • Viscous nutritional composition
  • Viscous nutritional composition
  • Viscous nutritional composition

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0142] In the preparation of the nutritional composition of the present invention, heat treatment or heat sterilization is performed. The heat sterilization conditions can adopt the sterilization conditions of common food, and heat sterilization can be carried out using conventional devices. For example, sterilization at 62°C to 65°C for 30 minutes, 72°C or higher for 15 seconds or more, 72°C or higher for 15 minutes or more, or 120 to 150°C for 1 to 5 seconds, or 121 to 124°C for 5 to 20 minutes , sterilization at 105 to 140° C., retort (heating under pressure) sterilization, high-pressure steam sterilization, etc., but are not limited to these examples. Heat sterilization is preferably performed under pressure. When further using an auxiliary agent that has the property of increasing its water absorption when heated and imparts viscosity but does not impart shear fluidization characteristics, such as water-absorbing dietary fiber or starch in a state that has not been gelat...

Embodiment 1

[0160] Example 1 soy dietary fiber

[0161] A certain amount of water-absorbing dietary fiber was added to the nutritional composition, and its effect on the viscosity of the composition was investigated. Stir and mix raw materials according to the matching table in the upper section of Table 1, blend various nutritional compositions (preparation example 1, preparation example 2, etc.), and carry out homogenization treatment under the homogenization treatment pressure conditions of 50~60 ° C and 20MPa, Next, a homogenization treatment is performed at 50 to 60° C. and 30 MPa. Using a density hydrometer, the specific gravity at 20° C. of Preparation Examples 1-2 and Comparative Example 1 was measured to be 1.14. After measuring the viscosity of the nutritional composition [before retort sterilization], the nutritional composition was filled in a container and sealed, and retort sterilization was performed at 121-123.5° C. for 5 to 20 minutes. The nutritional composition afte...

Embodiment 2

[0168] Example 2 Starch that has not been pre-gelatinized

[0169] Add a predetermined amount of starch that has not been pre-gelatinized to the nutritional composition, and investigate its effect on the viscosity of the composition. Stir and mix the raw materials according to the formula table in Table 2-1, blend various nutritional compositions (combination 3 and formula 4), perform homogenization treatment at 50-60°C and a homogenization treatment pressure of 20MPa, and then Homogenization treatment is carried out at 50-60°C and 30MPa. In addition, when measured using a densitometer, both the specific gravity at 20° C. of compounding 3 and compounding 4 was 1.14. After measuring the viscosity of the nutritional composition [before retort sterilization], the nutritional composition was filled in a container and sealed, and retort sterilization was performed at 121-123.5° C. for 5 to 20 minutes. The nutritional composition after retort sterilization was stored at 15° C. ...

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Abstract

Provided is a liquid food which can be fed through free fall and has a physiologically preferable viscous property compared to a liquid food having an extremely low viscosity. With the use of an adjuvant that imparts a viscous property but not shear fluidization, a nutritional composition which sustains a viscosity facilitating the production thereof in processes from the blending of starting materials to the filling of containers, and which, after heating, has a viscosity suitable for tube feeding through free fall, can be provided.

Description

technical field [0001] The present invention relates to a viscous nutritional composition. In more detail, the present invention relates to nutritional compositions having flow properties that are administratively preferred for administration rates. Background technique [0002] It is known that in the gastroesophageal tube administration method of direct administration to the stomach, low-viscosity liquid liquid food becomes the cause of gastroesophageal reflux. ) method of semi-solid liquid food. Trials of such administration methods have actually increased the number of cases in which symptoms have been improved, and people have gradually realized that administering liquids directly into the stomach is not a physiologically preferable idea. [0003] On the other hand, in the case of using only high-viscosity semi-solid liquid food, the natural dripping method which is a conventional method cannot be applied, and it is necessary to administer the drug through complicated...

Claims

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Application Information

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IPC IPC(8): A23L1/30A23L29/238A23L29/262
CPCA23V2002/00A23L1/296A23L33/40A23V2200/244
Inventor 外山义雄
Owner MEIJI CO LTD
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