Nutritional composition

A nutritional composition and lipid technology, applied in the field of nutritional compositions, can solve the problems that demanders cannot spontaneously like to eat, cannot carry out for a long time, and are difficult to eat, and achieve the effects of improved storage stability, easy consumption, and convenient carrying.

Inactive Publication Date: 2017-05-10
THE NISSHIN OILLIO GRP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] However, in the conventional "ketogenic diet", the fat content is very high compared with protein and sugar, so there is a problem that it is greasy and difficult to eat.
Therefore, there is a problem that those who need it cannot spontaneously like to eat it, or even if they want to continue the ketogenic diet therapy, they cannot continue for a long time.

Method used

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  • Nutritional composition
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0093]

[0094] According to the proportioning of following table 2, the powdered fats and oils of embodiment 1, comparative example 1 are made according to conventional method. Specifically, first, MCT2 or vegetable oil 3 as shown in the following ratio is used as the oil phase, and it is fully mixed with the water phase obtained by adding water to the modified starch and dextrin to prepare an O / W emulsified thing. Then, this emulsion was hot-air-dried by a spray drying method to obtain powdered fats and oils. In addition, hereafter, the powdered oil and fat of Example 1 is called "MCT powder", and the powdered oil and fat of Comparative Example 1 is called "LCT powder".

[0095] [Table 2]

[0096]

Embodiment 2

[0098]

[0099] According to the proportioning in Table 3 below, the almond cookies of Example 2 and Comparative Example 2 were prepared according to the conventional method. Specifically, first, add MCT powder or LCT powder, sweetener Shuga-Katto (registered trademark, Asada Candy Co., Ltd.), almond powder, egg white, and baking soda to medium-chain or long-chain margarine in the following proportions And mix well to get cookie dough. It was stretched to a thickness of 3 mm, released from a 3 cm round mold, and baked in an oven at 150° C. for 15 minutes to make cookies.

[0100] [table 3]

[0101]

Embodiment 3

[0103]

[0104]The modified almond cookies of Example 3 and Comparative Example 3 were prepared according to the formulations in Table 4 below. In order to increase the ketogenic ratio, Mirasu (registered trademark, DSP Gokyo Furd & Chemicul Co., Ltd.) is used in the ratio of the following Table 4 instead of the above-mentioned ratio of the above-mentioned Table 3 in [Example 2] as a sweetener シュガーカット (registered trademark). Adjust other ingredients according to this change. Other steps are identical with embodiment 2.

[0105] [Table 4]

[0106]

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PUM

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Abstract

The problem of the present invention is to provide a nutritional composition that does not feel oily, is easy to eat, and makes it easy to consume the required amount of energy. The present invention is a nutritional composition containing fats, proteins, and sugars, wherein the energy per 100 g of the nutritional composition is 150-750 kc, the ratio of fats to the total of proteins and sugars is 1.8 to 6.0, and a triacylglycerol having a C6-12 medium-chain fatty acid is included as a constituent fatty acid in an amount of 50% by weight or more of the fats.

Description

technical field [0001] The present invention relates to a nutritional composition. More specifically, it relates to a nutritional composition that does not feel greasy even if the ratio of lipid to the total amount of protein and sugar is very high, is easy to eat, and is easy to obtain necessary energy. Background technique [0002] Most species obtain the energy necessary for survival mainly from carbohydrates, proteins, and lipids. Therefore, carbohydrates, proteins, and lipids are called the three major nutrients. [0003] Carbohydrates are composed of digestible sugars and indigestible dietary fibers. For example, according to the number of sugar units in the composition, sugars can be divided into monosaccharides such as glucose, disaccharides such as sucrose, and oligosaccharides. Oligosaccharides, polysaccharides such as starch. Dietary fiber is a general term for indigestible components that cannot be digested by digestive enzymes, and can be roughly divided into...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A21D2/14A21D2/18A21D2/26A23L9/10
CPCA21D2/18A23L33/40A23L33/115A23L33/17A21D2/14A21D2/26A23L9/10A21D13/80A21D2/181A23V2002/00
Inventor 樱田美穗须山大辅
Owner THE NISSHIN OILLIO GRP LTD
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