Enteral nutrient

A nutrient and enteric technology, applied in the direction of food ingredients as viscosity modifiers, plant raw materials, food preparation, etc., can solve the problems of rough taste and drinking feeling, and achieve good flavor, less rough feeling, and nutritional value high effect

Inactive Publication Date: 2013-06-05
TERUMO KK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, plant-based proteins including soybean protein are more likely to be affected by minerals contained in large amounts in nutritional supplements than milk-derived proteins, and may coagulate after long-term storage, resulting in rough texture and astringent taste.

Method used

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Examples

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Embodiment

[0044] Next, although an Example is given and this invention is demonstrated in more detail, this invention is not limited to these.

[0045] Examples 1 to 4 and Comparative Example 1 in which the compounding amounts of the protein shown in Table 1 and the compounding amounts of all components other than the protein shown in Table 4 were prepared as follows 2. Enteral nutrition. First, add agar and stabilizer to warm water at 85°C, and after fully dissolving, add whey protein (Arasen 392 (Fonterra (Japan) Ltd.)), soybean protein (Proleena (registered trademark) 900 (Fuji Oil Co., Ltd.), dextrin (TK-16 (Matsutani Chemical Industry Co., Ltd.)) and fine sugar, add malic acid so that the pH is 3.4 to 3.8, and stir well to form a water phase A mixture of fat-soluble vitamins and glycerin fatty acid ester (Poem W-60, RIKEN VITAMIN CO., LTD.) as an emulsifier is added to the heated vegetable oil and dissolved to form an oil phase.

[0046] Mix the oil phase with the water phase an...

Embodiment 5

[0048] In addition to changing the soybean protein in the above-mentioned Example 1 to a soybean protein (Fujipro (registered trademark) CLE, (Fuji Oil Co., Ltd.)) containing 31 to 40% of a peptide fraction with a molecular weight of less than 6000 , Repeat the same manufacturing method as in Example 1, thereby obtaining the enteral nutrient of Example 5 with the compounding amount of the protein shown in Table 3 and the compounding amount of all components other than the protein shown in Table 4.

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Abstract

Provided is an enteral nutrient which, although containing a soy protein as a protein source, does not cause a rapid increase in viscosity and inhomogeneity due to aggregation or thermal denaturation by heating for sterilization or formulation step and is thus stable, and shows a good taste without giving any sense of bitterness and coarseness on the throat inherent to soybean. The enteral nutrient is an enteral nutrient of acidic type which comprises a protein, a fat, a carbohydrate, a vitamin, a mineral and a food fiber and has a pH of 3.0 to 4.5, wherein a soy protein containing 20 to 40% of a peptide fraction having a molecular weight of less than 6000 is formulated in an amount of 5 to 65% of the total protein.

Description

technical field [0001] The present invention relates to an enteral nutrient containing protein, lipid, sugar, vitamins and minerals and having a pH of 3.0-4.5. Background technique [0002] Generally, proteins have properties of coagulation, aggregation (separation into supernatant and precipitate), and precipitation under acidic conditions. Therefore, when producing an acidic protein-containing beverage, it is a subject to solve these problems. To address these problems, a method has been proposed in which acid-resistant whey protein is used as a protein source and a stabilizer such as pectin and water-soluble soybean polysaccharides is used to stabilize the protein (Patent Document 1). In addition, a stable production technique has been proposed for the case where the soybean protein-containing solution is soybean milk or a peptide having excellent solubility (Patent Document 2). However, these technologies are techniques for stabilizing protein solutions and soymilk con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K38/00A61P3/02A23L33/00
CPCA61K38/168A23V2002/00A61K36/00A23L1/3053A23L1/296A23L1/00A23L1/304A23L1/3055A61K38/011A23L33/40A23L33/16A23L33/18A23L33/185A61P3/02A23V2200/244A23V2200/30A23V2250/06A23V2250/1578A23V2250/1588A23V2250/1592A23V2250/16A23V2250/161A23V2250/1614A23V2250/1642A23V2250/5488A23V2250/55A23V2250/70A23V2250/708
Inventor 谷泰代有泉刚
Owner TERUMO KK
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