Liquid food

Abstract

The present invention provides a method for suppressing liquid phase separation of a liquid food containing a protein and / or its decomposition product, a lipid, and a salt containing calcium or magnesium. Further, the present invention provides a novel method for suppressing liquid phase separation without impairing the thickening property when thickening a liquid food containing a protein and / or its decomposition product, a lipid, and a salt containing calcium or magnesium. The present invention provides a liquid food containing (A) a protein and / or its decomposition product, (B) a lipid, (C) a salt containing calcium or magnesium, and (D) a low molecular weight gellan gum having a weight average molecular weight of 0.05×10<supgt;6< / supgt> to 0.7×10<supgt;6< / supgt>, etc.

Description

Technical Field

[0001] The present invention relates to a liquid food, a method for suppressing liquid separation of the liquid food or imparting excellent thickening properties, and a preparation for the method. Background Art

[0002] Conventionally, for elderly people or patients who have difficulty in orally ingesting food, the naso-oral or orogastric tube feeding method, or the gastrostomy or jejunostomy tube feeding method can be used. The naso-oral or orogastric tube feeding method is a method of continuously supplying nutrients such as thick liquid food through a tube inserted from the nose or mouth and reaching any part of the esophagus, stomach, duodenum, or jejunum. In addition, the gastrostomy / jejunostomy tube feeding method is a method of continuously supplying nutrients such as thick liquid food through a tube left by creating an external fistula through surgery or endoscopy at a site from the esophagus to the jejunum (most often the stomach).

[0003] Such liquid foods such as thick liquid food have been mainly low-viscosity (hereinafter referred to as general liquid food) and contain a large amount of protein or lipid, and thus there is a problem of liquid separation over time. In addition, in addition to low viscosity, the retention in the stomach is poor, and there is also a risk of diarrhea and gastroesophageal reflux. As a countermeasure against this drawback, there is an option of using a high-viscosity type of liquid food that slows down the feeding rate of the liquid food. However, the former is accompanied by the pain of the cared-for person and the risk of pressure ulcers due to long-term feeding. In addition, the latter is accompanied by the problem that it is difficult to perform natural dripping feeding through a tube with a small inner diameter, especially a thin tube used in the naso-oral tube feeding method, and there is a need for a limited feeding path, manpower for pressurization and feeding, and dedicated equipment. Therefore, in recent years, there has been an increasing demand for a liquid food that suppresses liquid separation over time and has the advantages of both general liquid food and high-viscosity type liquid food, and has a low viscosity during feeding and thickens in the stomach after feeding.

[0004] In response to such a demand, a variety of liquid foods have been developed. For example, Patent Document 1 discloses that an emulsified food composition containing a specified amount of lipid, a thickening agent that gels in the acidic region, gum arabic or ghatti gum, and a divalent metal salt is excellent in emulsification stability immediately after preparation.

[0005] Prior Art Documents

[0006] Patent Documents

[0007] Patent Document 1: Pamphlet of International Publication No. 2013 / 146181. Summary of the Invention

[0008] However, based on the technology of Patent Document 1, when preparing a liquid food that contains, in addition to lipids and salts of calcium or magnesium, also proteins and / or their degradation products, liquid-liquid separation easily occurs during further static storage after preparation, and the stability is insufficient.

[0009] Therefore, the present invention provides a method for suppressing liquid-liquid separation during the storage of a liquid food containing proteins and / or their degradation products, lipids, and salts containing calcium or magnesium.

[0010] Moreover, the inventors have found the problem that, when the liquid food containing proteins or their degradation products, lipids, and salts containing calcium or magnesium is thickened in the stomach or the like, the thickening property is reduced depending on the added components.

[0011] Therefore, the present invention relates to providing a new method for suppressing liquid-liquid separation without impairing the thickening property in the case of thickening the above-mentioned liquid food.

[0012] The inventors have completed the present invention based on the following new knowledge.

[0013] The inventors have repeatedly conducted in-depth studies, and as a result, it has been found that by containing, in addition to (A) proteins and / or their degradation products, (B) lipids, (C) salts containing calcium or magnesium, also (D) low-molecular-weight ghatti gum having a weight-average molecular weight of 0.05×10 6 ~0.7×10 6 , it is possible to produce a liquid food in which liquid-liquid separation is suppressed.

[0014] In addition, the inventors have found that in the case of thickening the above-mentioned liquid food, it has excellent thickening properties.

[0015] The present invention includes the following aspects.

[0016] [1] A liquid food containing (A) proteins and / or their degradation products, (B) lipids, (C) salts containing calcium or magnesium, and (D) low-molecular-weight ghatti gum having a weight-average molecular weight of 0.05×10 6 ~0.7×10 6 .

[0017] [2] The liquid food according to [1], further containing (E) a thickening agent that thickens in the presence of divalent metal ions.

[0018] [3] The liquid food according to [1] or [2], which thickens by being orally or tube-administered and mixed with gastric juice in the stomach.

[0019] [4] The liquid food according to any one of [1] to [3], wherein the pH is 5.5 to 8.

[0020] [5] The liquid food according to any one of [1] to [4], wherein the content of the low-molecular-weight ghatti gum having a weight-average molecular weight of 0.05×10 6 to 0.7×10 6 is 0.05 to 2.5% by mass.

[0021] [6] A method for suppressing liquid separation of the above-mentioned liquid food or imparting excellent thickening properties, comprising: making the liquid food containing (A) protein and / or its decomposition product, (B) lipid, and (C) a salt containing calcium or magnesium contain (D) low-molecular-weight ghatti gum having a weight-average molecular weight of 0.05×10 6 to 0.7×10 6 .

[0022] [7] The method according to [6], wherein the above-mentioned liquid food further contains (E) a thickener that thickens in the presence of divalent metal ions.

[0023] [8] The method according to [6] or [7], wherein the above-mentioned liquid food thickens by being ingested orally or through a tube and mixed with gastric juice in the stomach.

[0024] [9] The method according to any one of [6] to [8], wherein the amount of the above-mentioned (D) low-molecular-weight ghatti gum having a weight-average molecular weight of 0.05×10 6 to 0.7×10 6 is 0.05 to 2.5% by mass relative to the total amount of the liquid food.

[0025]

[10] A preparation for suppressing liquid separation of a liquid food or imparting excellent thickening properties, wherein the above-mentioned liquid food contains (A) protein and / or its decomposition product, (B) lipid, and (C) a salt containing calcium or magnesium, and the preparation contains (D) low-molecular-weight ghatti gum having a weight-average molecular weight of 0.05×10 6 to 0.7×10 6 .

[0026]

[11] The preparation according to

[10] , wherein the above-mentioned liquid food thickens by being ingested orally or through a tube and then mixed with gastric juice in the stomach.

[0027]

[12] The preparation according to

[10] or

[11] , wherein the above-mentioned liquid food further contains (E) a thickener that thickens in the presence of divalent metal ions.

[0028]

[13] (D) Low-molecular-weight ghatti gum having a weight-average molecular weight of 0.05×10 6 to 0.7×10 6Use of low-molecular-weight tragacanth

[0029]

[14] The use according to

[13] , wherein the liquid food further comprises (E) a thickener thickened in the presence of divalent metal ions.

[0030] According to the composition of the present invention, liquid separation of a liquid food containing protein and / or its decomposition product, lipid, and a salt containing calcium or magnesium can be suppressed.

[0031] Moreover, when the liquid food containing protein and / or its decomposition product, lipid, and a salt containing calcium or magnesium is thickened, the liquid food of the present invention has excellent thickening properties. Description of the Drawings

[0032] Figure 1 It is a photograph showing the appearance of the liquid phase of a gastric thickening liquid food sample containing different components as the component No. 3 after being stored at 25°C for 10 days in Test Example 1. The white bar indicates a phase with transparency generated by separation.

[0033] Figure 2 It is a photograph showing the appearance of the liquid phase of each gastric thickening liquid food sample containing different amounts of low-molecular-weight tragacanth (weight-average molecular weight 150,000) as the component No. 3 after being stored at 25°C for 3 days in Test Example 2. The white bar indicates a phase with transparency generated by separation.

[0034] Figure 3 It is a photograph showing the appearance of the liquid phase of a gastric thickening liquid food sample containing low-molecular-weight tragacanth or tragacanth as the component No. 3 after being stored at 25°C for 1 day or 3 days in Test Example 3. The white bar indicates a phase with transparency generated by separation.

[0035] Figure 4A It is a photograph showing the appearance of the liquid phase of a general liquid food sample containing different components as the component No. 3 after being stored at 25°C for 1 day or 3 days in Test Example 4. The white or black bar indicates a phase with transparency generated by separation.

[0036] Figure 4B It is a photograph showing the appearance of the liquid phase of a general liquid food sample containing different components as the component No. 3 after being stored at 7°C for 1 day or 3 days in Test Example 4. The white or black bar indicates a phase with transparency generated by separation.

[0037] Figure 5It is a photograph showing the appearance of the liquid phase of a general liquid food sample containing different amounts of low-molecular-weight tragacanth gum (weight-average molecular weight 150,000) as component No. 3 after being stored at 25°C for 1 day or 3 days in Test Example 4. The white bars indicate the transparent phases generated by separation.

[0038] Figure 6 It is a photograph showing the appearance of the liquid phase of a general liquid food sample containing low-molecular-weight tragacanth gum with different weight-average molecular weights as component No. 3 after being stored at 25°C for 3 days in Test Example 4. The white bars indicate the transparent phases generated by separation. Detailed implementation mode

[0039] In this specification, "liquid phase separation" of a liquid food refers to the phenomenon that, when the liquid food is left standing, a transparent phase appears in the suspended particles in the liquid food over time compared to before standing. That is, regardless of the presence or absence of precipitation or coagulation, as long as a transparent phase is observed, it can be regarded as liquid phase separation having occurred.

[0040] In this specification, "viscosity increasing property" of a liquid food refers to the property that the viscosity value becomes higher when measuring the viscosity of the liquid food. Regarding viscosity increase, it also includes the state where the sample forms a gel. At this time, for example, if the formation of the gel has deviations and it separates into a gel-like part and a liquid part, it is difficult for the viscosity to increase, so it is judged that the viscosity increasing property is low. On the contrary, when it gels uniformly as a whole, the viscosity easily increases, and it is judged that the viscosity increasing property is high.

[0041] In this specification, the thickener "increases viscosity in the presence of divalent metal ions" means that in solutions having the same concentration of the thickener and differing only in the presence or absence of divalent metal ions, the viscosity of the solution containing divalent metal ions is higher than the viscosity of the solution not containing divalent metal ions.

[0042] The liquid food of the present invention contains (A) protein and / or its decomposition product, (B) lipid, (C) a thickener that increases viscosity in the presence of divalent metal ions, (C) a salt containing calcium or magnesium, and (D) a low-molecular-weight tragacanth gum having a weight-average molecular weight of 0.05×10 6 ~0.7×10 6

[0043] ((A) Protein and / or its decomposition product)

[0044] The liquid food of the present invention contains protein and / or its decomposition product as component (A).

[0045] ​In the present specification, the protein and / or protein hydrolyzate means any single component selected from amino acids, peptides (polypeptides with less than 50 residues such as monopeptides, dipeptides, tripeptides, tetrapeptides, oligopeptides, etc.), and proteins (polypeptides with 50 or more residues), or a combination of two or more of them.

[0046] Generally, a liquid food containing at least protein has a tendency to phase-separate more easily in the coexistence of lipids and salts containing calcium or magnesium than a liquid food containing only protein hydrolyzate. However, the liquid food of the present invention can suppress phase separation even when protein is used by containing the component (D).

[0047] The type of the protein and / or its hydrolyzate is not particularly limited. For example, proteins derived from animals such as proteins derived from milk (milk, skim milk powder, whole milk powder, milk protein concentrate, whey protein (whey), casein, lactoferrin, etc.), egg proteins (egg white, albumin, etc.), proteins derived from livestock meat and aquatic products, gelatin, collagen; proteins derived from plants such as soy protein (defatted soy milk powder, etc.), pea protein, mung bean protein, barley protein, wheat protein (glutelin, etc.), rice protein, proteins derived from vegetables, proteins derived from fruits; proteins derived from microorganisms such as proteins derived from yeast; and any single component or a combination of two or more components selected from the hydrolyzates of these proteins can be mentioned.

[0048] As the component (A) of the present invention, it is preferably to contain at least one or two or more selected from proteins derived from milk, proteins derived from plants, and their hydrolyzates, and more preferably to contain at least one or two or more selected from proteins derived from milk, soy protein, and their hydrolyzates.

[0049] When using a protein derived from milk or its hydrolyzate as the component (A), it is preferably to contain one or two or more selected from whey protein (whey protein concentrate: WPC, whey protein isolate: WPI, etc.), casein (including metal salts of casein such as sodium caseinate, calcium caseinate), skim milk powder, whole milk protein, milk protein concentrate (MPC), milk protein isolate (MPI), and their hydrolyzates. Milk protein concentrate means separating the proteins contained in milk and containing both casein and whey protein. Whey protein means the water-soluble protein remaining when casein, fat, fat-soluble components, etc. are removed from milk. The main components of whey protein may include proteins such as β-lactoglobulin, α-lactoglobulin, lactoferrin, and may include lactose, water-soluble vitamins, and salts. Casein is a protein having a phosphate group contained in milk, dairy products, etc., and is a protein that precipitates when milk, etc. is adjusted to be acidic.

[0050] The total content of the (A) component of the liquid food of the present invention is not particularly limited, and is preferably 0.5 to 20% by mass, more preferably 1 to 15% by mass, and still more preferably 2 to 10% by mass, relative to the total amount of the liquid food.

[0051] The total content of the (A) component of the liquid food of the present invention may be, for example, 0.5% by mass or more, 1% by mass or more, 1.5% by mass or more, or 2% by mass or more, and may be, for example, 20% by mass or less, 15% by mass or less, or 10% by mass or less, relative to the total amount of the liquid food.

[0052] ((B) Lipids)

[0053] The liquid food of the present invention contains lipids as the (B) component. There is no particular limitation on the lipids, and examples thereof include vegetable oils such as rapeseed oil (canola oil), soybean oil, corn oil, rice oil, coconut oil, palm oil, safflower oil, sunflower oil, perilla oil, sesame oil, linseed oil, olive oil, cottonseed oil, peanut oil, and cocoa butter; animal oils such as fish oil (sardine oil, cod liver oil, etc.), beef tallow, and lard; long-chain fatty acid triglycerides (LCT), medium-chain fatty acid (about 6 to 12 carbon atoms) triglycerides (MCT), docosahexaenoic acid, and eicosapentaenoic acid. Among them, from the viewpoint of improving the absorbability of lipids, it is preferable to contain at least MCT having 8 to 10 carbon atoms.

[0054] These lipids in the liquid food of the present invention may be contained singly or in combination of two or more.

[0055] The total content of the (B) component of the liquid food of the present invention is not particularly limited, and is preferably 0.1 to 30% by mass, more preferably 0.5 to 15% by mass, and still more preferably 1 to 10% by mass, relative to the total amount of the liquid food.

[0056] The total content of the (B) component of the liquid food of the present invention may be, for example, 0.1% by mass or more, 0.2% by mass or more, 0.5% by mass or more, or 1% by mass or more, and may be, for example, 30% by mass or less, 20% by mass or less, 15% by mass or less, or 10% by mass or less, relative to the total amount of the liquid food.

[0057] ((C) Salt containing calcium or magnesium)

[0058] The liquid food of the present invention contains a salt containing calcium or magnesium as the (C) component. As the (C) component of the present invention, a salt containing one or both of calcium and magnesium may be used singly or in combination of two or more.

[0059] The (C) component of the present invention is preferably a salt containing calcium.

[0060] The component (C) of the present invention is preferably insoluble or hardly soluble in neutral water and soluble in the acidic region. There is no particular limitation on the component (C) that is insoluble or hardly soluble in neutral water and soluble in the acidic region, and examples thereof include tricalcium phosphate, calcium hydrogen phosphate, calcium dihydrogen phosphate, calcium stearate, calcium carbonate, calcium citrate, calcium gluconate, calcium sulfate, trimagnesium phosphate, magnesium carbonate, and the like.

[0061] There is no particular limitation on the total content of calcium and magnesium in the liquid food of the present invention. From the viewpoint of significantly exerting the effects of the present invention, it is preferably 0.01 to 5% by mass, more preferably 0.05 to 3% by mass, and further preferably 0.2 to 2% by mass relative to the total amount of the liquid food.

[0062] The total content of calcium and magnesium in the liquid food of the present invention relative to the total amount of the liquid food can be, for example, 0.01% by mass or more, 0.02% by mass or more, 0.05% by mass or more, or 0.2% by mass or more, and can be 5% by mass or less, 3% by mass or less, or 2% by mass or less.

[0063] ((D) Low-molecular-weight ghatti gum)

[0064] The liquid food of the present invention contains low-molecular-weight ghatti gum having a weight-average molecular weight of 0.05×10 6 ~0.7×10 6 as the component (D). By applying low-molecular-weight ghatti gum having such a molecular weight to the liquid food containing the components (A) to (C), liquid phase separation during storage of the liquid food can be further suppressed as compared with the case where non-low-molecular-weight ghatti gum is used. In addition, when the liquid food is thickened, excellent thickening properties can be imparted as compared with the case where non-low-molecular-weight ghatti gum is used.

[0065] In the present specification, "ghatti gum" is a polysaccharide derived from the sap (secreted liquid) of Anogeissus latifolia Wallich, and is a water-soluble polysaccharide that is usually dissolved in water up to about 30% by mass at room temperature or higher temperature conditions.

[0066] In the present specification, low-molecular-weight ghatti gum is a substance obtained by low-molecular-weightizing ghatti gum.

[0067] There is no particular limitation on the low-molecular-weight ghatti gum for the component (D) of the present invention, and it can be obtained by reducing the molecular size of ghatti gum by using heat decomposition treatment, acid decomposition treatment, enzyme decomposition treatment, or the like. As a method for producing the low-molecular-weight ghatti gum for the component (D) of the present invention, for example, the production methods described in WO2018 / 062554, Japanese Patent Laid-Open No. 2019-182886, or Japanese Patent Laid-Open No. 2019-183144 can be cited.

[0068] From the viewpoint of suppressing liquid separation, the total content of the component (D) of the present invention relative to the total amount of the liquid food can be, for example, 0.05% by mass or more, 0.1% by mass or more, 0.2% by mass or more, 0.3% by mass or more, 0.4% by mass or more, or 0.5% by mass or more, and relative to the total amount of the liquid food, it can be, for example, 2.5% by mass or less, 2% by mass or less, or 1.5% by mass or less. When the content ratio of the low-molecular-weight ghatti gum is greater than 2.5% by mass or less than 0.05% by mass, it may not be possible to sufficiently suppress the liquid separation of the liquid food.

[0069] In order to impart excellent thickening properties in the stomach, the total content of the component (D) of the present invention relative to the total amount of the liquid food can be, for example, 0.05% by mass or more, 0.1% by mass or more, 0.2% by mass or more, 0.3% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 0.6% by mass or more, 0.7% by mass or more, 0.8% by mass or more, 0.9% by mass or more, or 1% by mass or more.

[0070] From the viewpoint of significantly exerting the effects of the present invention, the weight-average molecular weight of the low-molecular-weight ghatti gum used in the component (D) of the present invention is 0.7×10 6 or less, for example, 0.6×10 6 or less, 0.5×10 6 or less, 0.4×10 6 or less, 0.3×10 6 or less, or 0.2×10 6 or less, and for example, 0.09×10 6 or more or 0.1×10 6 or more. When the weight-average molecular weight of the low-molecular-weight ghatti gum is greater than 0.7×10 6 or less than 0.05×10 6 it may not be possible to sufficiently suppress the liquid separation of the liquid food.

[0071] In the low-molecular-weight ghatti gum preparation used in the production of the liquid food of the present invention, the molecular weight and molecular weight distribution of the low-molecular-weight ghatti gum are determined by the following analysis method using gel permeation chromatography (GPC) described in WO2018 / 062554.

[0072] <Molecular weight and molecular weight distribution measurement method>

[0073] Detector: RI

[0074] Mobile phase: 100 mM K 2 SO 4

[0075] Flow rate: 1.0 mL / min

[0076] Temperature: 40 °C

[0077] Column: TSKgel GMPWXL 30 cm (Guard PWXL)

[0078] Injection: 100 μl

[0079] Pullulan standard: Shodex STANDARD P-82

[0080] The viscosity of the 8 mass% aqueous solution (20 °C) of the low-molecular-weight chitosan aqueous solution used in the component (D) of the present invention is preferably 70 mPa·s or less, more preferably 60 mPa·s or less, further preferably 50 mPa·s or less, still more preferably 40 mPa·s or less, particularly preferably 35 mPa·s or less, and even more particularly preferably 30 mPa·s or less. For example, it can be 1 mPa·s or more, 2 mPa·s or more, 3 mPa·s or more, 4 mPa·s or more, or 5 mPa·s or more.

[0081] The viscosity of the 15 wt% aqueous solution (20 °C) of the low-molecular-weight chitosan aqueous solution of the component (D) of the present invention is preferably less than 100 mPa·s, more preferably less than 80 mPa·s, more preferably less than 70 mPa·s, still more preferably less than 60 mPa·s, particularly preferably less than 50 mPa·s, and even more particularly preferably less than 40 mPa·s. For example, it can be 10 mPa·s or more, 15 mPa·s or more.

[0082] Here, the viscosity of the low-molecular-weight chitosan aqueous solution is measured by placing 80 g of the chitosan aqueous solution in a 100 mL screw bottle (inner diameter: 3.7 cm) under the following apparatus and conditions.

[0083] <Apparatus and conditions>

[0084] B-type rotational viscometer (Brookfield viscometer), rotor NO.2

[0085] Rotation speed 60 rpm, measurement temperature: 20 °C, measurement time: 1 minute

[0086] ((E) Thickener for thickening in the presence of divalent metal ions)

[0087] The liquid food of the present invention may further contain, as an optional component, a thickener for thickening in the presence of divalent metal ions as the component (E).

[0088] The tackifier of component (E) of the present invention is preferably a tackifier that is tackified in the presence of divalent metal ions regardless of whether it is liquid or not. In addition, the component (E) of the present invention is not particularly limited, and in order to make it tackify by mixing with gastric juice in the stomach, it is preferably tackified in the acidic region.

[0089] In the present specification, the acidic region is not particularly limited. For example, it is a region less than pH 5.5.

[0090] The component (E) of the present invention is not particularly limited. For example, one or more selected from alginic acid, alginate, pectin (HM pectin, LM pectin), carrageenan (κ-type, ι-type, λ-type, etc.), gellan gum (including deacylated gellan gum) can be cited. Among them, it is preferable to contain one or more selected from LM pectin and alginate.

[0091] Alginic acid or alginate is used as a tackifier, gelling agent, etc. of food additives and is a polysaccharide extracted from seaweed. As alginate, various salts such as sodium alginate, potassium alginate, and ammonium alginate can be cited, but there is no particular limitation. This alginic acid or its salt is commercially available. Alginates are commercially available. For example, "Sun Support (trademark) P-196", "Sun Support (trademark) P-197", etc. manufactured by San-Ei Gen F.F.I., Inc. Among the said alginic acid or its salt, alginic acid or its salt known to have acid resistance, heat resistance, pressure resistance, and agitation resistance may also have any one of these characteristics.

[0092] Pectin is a polysaccharide extracted from plants such as citrus fruits such as oranges, lemons, limes, and grapefruits, apples, and beets, and is divided into HM pectin (high methoxyl pectin) with an esterification degree exceeding 50% and LM pectin (low methoxyl pectin) with an esterification degree of 50% or less. The pectin used in the present invention is preferably LM pectin, and more preferably pectin with an esterification degree of 40% or less. LM pectin is commercially available. For example, "Sun Support (trademark) P-165" manufactured by San-Ei Gen F.F.I., Inc. can be cited. Among the above pectins, pectins known to have acid resistance, heat resistance, pressure resistance, and agitation resistance may also have any one of these characteristics.

[0093] The deacylated gellan gum in gellan gum has glucose, glucuronic acid, and rhamnose as constituent sugars, and is a gellan gum in which the acyl groups (acetyl groups and glycerol groups) on the glucose of the 1-3 bond of the main chain of gellan gum (natural gellan gum) produced by fermentation by Sphingomonas elodea are removed. For the gellan gum used in the present invention, the degree of deacylation is not particularly limited.

[0094] The total content of the component (E) of the present invention is not particularly limited. From the viewpoint of significantly exerting the effects of the present invention, it is preferably 0.05 to 5% by mass, more preferably 0.1 to 3% by mass, and still more preferably 0.3 to 2% by mass, relative to the total amount of the liquid food.

[0095] The total content of the component (E) of the present invention can be, for example, 0.05% by mass or more, 0.1% by mass or more, 0.2% by mass or more, or 0.3% by mass or more, and can be, for example, 5% by mass or less, 4% by mass or less, 3% by mass or less, or 2% by mass or less, relative to the total amount of the liquid food.

[0096] (Ratio of each component)

[0097] In the liquid food of the present invention, the total content of the component (D) relative to 1 part by mass of the total content of the component (A) is not particularly limited. From the viewpoint of significantly exerting the effects of the present invention, it is preferably 0.01 to 10 parts by mass, more preferably 0.02 to 5 parts by mass, and still more preferably 0.025 to 3 parts by mass.

[0098] In the liquid food of the present invention, the total content of the component (D) relative to 1 part by mass of the total content of the component (A) can be, for example, 0.005 parts by mass or more, 0.008 parts by mass or more, 0.01 parts by mass or more, 0.02 parts by mass or more, or 0.025 parts by mass or more, and can be, for example, 10 parts by mass or less, 5 parts by mass or less, 3 parts by mass or less, 2 parts by mass or less, 1 part by mass or less, 0.8 parts by mass or less, 0.6 parts by mass or less, or 0.5 parts by mass or less.

[0099] (Other components, etc.)

[0100] In addition to the components (A) to (E), the liquid food of the present invention can further contain one or more of nutritional components (carbohydrates, minerals, vitamins, etc.), salts, flavor components, extracts, sweeteners, sugar alcohols, high-intensity sweeteners, bittering agents, acidulants, fragrances, colorants, food additives (pH adjusters (such as trisodium citrate), antifoaming agents, preservatives, antioxidants, thickeners, stabilizers, etc.), polysaccharides (cellulose such as microcrystalline cellulose), etc.

[0101] In addition to the components (A) to (E), the liquid food of the present invention preferably contains carbohydrates, minerals, vitamins, etc.

[0102] As the carbohydrate, saccharides and dietary fibers generally used for food can be used. Specifically, for example, monosaccharides such as glucose and fructose; disaccharides such as maltose and sucrose; sugar alcohols such as xylitol, sorbitol, glycerol, and erythritol; dextrins such as dextrin and cyclodextrin; oligosaccharides such as fructooligosaccharide, galactooligosaccharide, and lactulose; dietary fiber; starch, etc. can be cited. The saccharide content of the liquid food of the present invention is not particularly limited, and is, for example, 0.5 to 30% by mass, preferably 1 to 20% by mass, based on the total amount of the liquid food.

[0103] In addition to the component (C), for example, sodium, potassium, iron, copper, zinc, etc. can be cited as minerals. As the mineral, there is no particular limitation, and salts obtained as foods (including food additives) can be included in the liquid food of the present invention.

[0104] The mineral content of the liquid food of the present invention can be appropriately set based on the recommended amount, standard amount, target amount, or upper limit amount described in the "Dietary Intake Standards for Japanese (2020 Edition)" stipulated by the Ministry of Health, Labour and Welfare. Generally, it is 6000 to 20000 mg / L for sodium, 2000 to 3500 mg / L for potassium, 10 to 40 mg / L for iron, 1.6 to 9 mg / L for copper, and 7 to 30 mg / L for zinc.

[0105] Examples of vitamins include vitamin A, vitamin B 1 , B 2 , B 6 , B 12 , C, D, E, K, niacin, biotin, pantothenic acid, and folic acid, etc.

[0106] The vitamin content of the liquid food of the present invention can be appropriately set based on the recommended amount, standard amount, target amount, or upper limit amount described in the "Dietary Intake Standards for Japanese (2020 Edition)". Generally, it is 540 to 2000 mg / L for vitamin A, 0.8 to 10.0 mg / L for vitamin B 1 , 1.0 to 100 mg / L for vitamin B 2 , 1.0 to 1000 mg / L for vitamin B 6 , 1.0 to 100 mg / L for vitamin B 12 , 2.4 to 100 mg / L for vitamin B

[0107] The calorie value of the liquid food of the present invention is not particularly limited, and examples thereof include 0.1 to 7 kcal / mL, preferably 0.3 to 5 kcal / mL, and more preferably 0.5 to 3 kcal / mL.

[0108] (Form and usage method)

[0109] The liquid food of the present invention is a liquid or an intermediate between a liquid and a solid, and is a drinkable food having fluidity.

[0110] One embodiment of the liquid food of the present invention is a liquid food having a low viscosity and fluidity before ingestion, and thickening by mixing with gastric juice in the stomach. According to such a method, the liquid food of the present invention preferably contains component (E) in addition to components (A) to (D). Here, "thickening by mixing with gastric juice in the stomach" can be confirmed by adding 0.2 to 2 parts by mass of artificial gastric juice to 1 part by mass of the liquid food for thickening.

[0111] In the present specification, artificial gastric juice refers to artificial gastric juice equivalent to "dissolution test first liquid" specified in the "General Test Method" of the 17th Revised Japanese Pharmacopoeia (a solution prepared by dissolving 2.0 g of sodium chloride in 7.0 mL of hydrochloric acid and water to make 1000 mL, and having a pH of 1.2).

[0112] In the present specification, the viscosity of the liquid food or the mixture of the liquid food and artificial gastric juice is represented by the value measured using a B-type rotational viscometer at a measurement temperature of 20 °C and a rotation speed of 6 rpm. As the B-type rotational viscometer, for example, BL VISCOMETER manufactured by Toki Sangyo Co., Ltd. can be used. In the case of using this device, a dedicated rotor NO.1 to 4 is selected according to the sample viscosity, and the measurement is performed by the method described in the examples.

[0113] As examples of specific liquid foods, for example, swallowing diet; enteral nutritional agents (pharmaceuticals administered through a tube or taken orally); thick liquid foods, etc. can be cited.

[0114] Thick liquid foods include natural thick liquid foods made from natural foods, and artificial thick liquid foods composed of foods obtained by artificially processing or synthesizing natural foods. As artificial thick liquid foods, for example, semi-digested nutritional agents (nutritional agents with protein as the nitrogen source), digested nutritional agents (nutritional agents with amino acids and low molecular peptides as the nitrogen source), or component nutritional agents (nutritional agents composed only of amino acids as the nitrogen source) can be cited. As the liquid food of the present invention, an artificial thick liquid food is preferred.

[0115] As the method of ingesting or administering the liquid food of the present invention, examples include direct ingestion, oral ingestion through a straw or tube, and tube feeding through the nose, gastrostomy, or mouth.

[0116] (Physical properties, pH)

[0117] The pH of the liquid food of the present invention is preferably 5.5 to 8.

[0118] The viscosity of the liquid food of the present invention is not particularly limited, preferably 5 to 500 mPa·s, more preferably 10 to 300 mPa·s.

[0119] The viscosity of the mixture obtained by adding 1 / 3 part by mass of artificial gastric juice to 1 part by mass of the liquid food of the present invention and mixing by inversion and allowing to stand for 60 minutes is not particularly limited, preferably 1000 to 30000 mPa·s, more preferably 3000 to 20000 mPa·s, still more preferably 4000 to 20000 mPa·s.

[0120] (Characteristic)

[0121] The liquid food of the present invention can suppress time-dependent liquid phase separation during storage. In addition, since the liquid food of the present invention can maintain a low viscosity while suppressing liquid phase separation during storage, it has good tube permeability and can be rapidly ingested or administered in the case of enteral ingestion or administration.

[0122] Moreover, the liquid food of the present invention has a smooth texture even after storage and is easy to ingest in the case of oral ingestion.

[0123] As one embodiment, when the liquid food of the present invention can be thickened by mixing with gastric juice in the stomach, it has excellent thickening properties. For example, in the case of thickening in the stomach, if a part of the liquid food rapidly thickens excessively in the acidic region, resulting in a part where the viscosity does not increase and thus the overall viscosity does not increase, impairing the thickening properties, the liquid food of the present invention can maintain the thickening properties.

[0124] (Manufacturing method)

[0125] The liquid food of the present invention can be produced by mixing components (A) to (E) and other components using common methods.

[0126] In the manufacturing method of the liquid food of the present invention, a homogenization step, a container filling step, and a heat sterilization step are further preferably included. As the homogenization step, there is no particular limitation, and for example, homogenization using a high-pressure homogenizer can be mentioned. In addition, as the heat sterilization step, there is no particular limitation, and for example, retort sterilization treatment by heating at 105 to 131 °C for 5 to 60 minutes after container filling can be mentioned.

[0127] [Method for suppressing liquid phase separation of liquid food or imparting excellent thickening properties]

[0128] The method of the present invention is characterized in that it includes: in a liquid food containing (A) protein and / or its decomposition product, (B) lipid, and (C) a salt containing calcium or magnesium, there is contained (D) a low-molecular-weight gellan gum having a weight-average molecular weight of 0.05×10 6 ~0.7×10 6 for inhibiting liquid phase separation or imparting excellent thickening property (improvement of thickening property).

[0129] In one embodiment, the method of the present invention is characterized in that it includes: in a liquid food containing (A) protein and / or its decomposition product, (B) lipid, (C) a salt containing calcium or magnesium, and (E) a thickening agent that is thickened in the presence of a divalent metal ion, there is contained 0.05 to 2.5% by mass of (D) a low-molecular-weight gellan gum having a weight-average molecular weight of 0.05×10 6 ~0.7×10 6 for inhibiting liquid phase separation of the liquid food or imparting excellent thickening property.

[0130] The components (A) to (E), other components, and preferred modes of the liquid food of the method of the present invention are the same as those of the liquid food described in the above [Liquid Food].

[0131] The liquid food of the method of the present invention is equivalent to a food that does not contain the component (D) in the above [Liquid Food].

[0132] In the method of the present invention, the component (D) is preferably applied in such a manner that, relative to the liquid food, it reaches the amount of the component (D) of the liquid food described in the above item [Liquid Food].

[0133] [Preparation for inhibiting liquid phase separation of liquid food or imparting excellent thickening property]

[0134] The preparation of the present invention contains (D) a low-molecular-weight gellan gum having a weight-average molecular weight of 0.05×10 6 ~0.7×10 6 and is characterized in that

[0135] it inhibits liquid phase separation of a liquid food containing (A) protein or its decomposition product, (B) lipid, and (C) a salt containing calcium or magnesium or is used for imparting excellent thickening property (improvement of thickening property).

[0136] In one embodiment, the preparation of the present invention contains (D) a low-molecular-weight gellan gum having a weight-average molecular weight of 0.05×10 6 ~0.7×10 6 and is characterized in that

[0137] Suppress the liquid phase separation of a liquid food containing (A) a protein or its decomposition product, (B) a lipid, (C) a salt containing calcium or magnesium, and (E) a thickener that is thickened in the presence of divalent metal ions, or impart excellent thickening properties.

[0138] The low-molecular-weight ghatti gum as the (D) component used in the preparation of the present invention can use the same preparation as the low-molecular-weight ghatti gum of the (D) component in the above item [liquid food].

[0139] The shape of the preparation of the present invention is not particularly limited. For example, solid shapes (such as powder, granular, tablet, etc.), liquid shapes (such as solution, dispersion, etc.) can be cited.

[0140] The content of the (D) component of the preparation of the present invention is not particularly limited. For example, it is 5 to 100% by mass, preferably 10 to 90% by mass, more preferably 15 to 85% by mass, and further preferably 20 to 80% by mass relative to the total amount of the preparation.

[0141] For the preparation of the present invention in a solid shape, it is further preferred to contain an excipient. As the excipient, for example, starch decomposition products (such as dextrin, powdered sugar, etc.), saccharides (such as monosaccharides (glucose, fructose, etc.), disaccharides (such as sucrose, lactose, maltose, trehalose, etc.), oligosaccharides (such as xylooligosaccharide, maltooligosaccharide, fructooligosaccharide, etc.), sugar alcohols (such as xylitol, sorbitol, lactitol, maltitol, etc.), reduced saccharides, etc.), dietary fibers (such as indigestible dextrin, polydextrose, galactomannan degradation products, etc.) can be cited.

[0142] When the preparation of the present invention contains an excipient, its content is not particularly limited. For example, it can be cited as 0.01 to 90% by mass, preferably 3 to 80% by mass, more preferably 4 to 75% by mass, and further preferably 5 to 70% by mass relative to the total amount of the preparation.

[0143] In addition, in the preparation of the present invention, for the purpose of improving dispersibility, metal salts, emulsifiers, etc. can also be contained. The type of metal salt is not particularly limited. For example, potassium salts, sodium salts, calcium salts, magnesium salts, etc. can be cited. Specifically, their chlorides, hydroxides, lactates, citrates, gluconates, phosphates, sulfates, malates, etc. can be cited. It should be noted that in the present invention, metal salts that can be used in beverage foods or oral pharmaceuticals are preferably used. For example, calcium chloride, potassium chloride, sodium chloride, magnesium chloride, calcium lactate, sodium citrate, sodium gluconate, potassium gluconate, etc. can be cited. Preferred metal salts are one or more selected from calcium chloride, potassium chloride, sodium citrate, and sodium gluconate.

[0144] The content of the metal salt in the preparation of the present invention is not particularly limited. For example, relative to the total amount of the preparation, it can be 0.1 to 15% by mass, preferably 0.5 to 12% by mass, more preferably 0.8 to 8% by mass, further preferably 0.8 to 6% by mass, and even more preferably 1 to 5% by mass.

[0145] Similarly, the type of emulsifier is not particularly limited. For example, it can be sucrose fatty acid ester, glycerol fatty acid ester (such as monoglycerol fatty acid ester, polyglycerol fatty acid ester, polyglycerol condensed ricinoleic acid ester, organic acid monoglycerol ester, etc.), propylene glycol fatty acid ester, sorbitan fatty acid ester, lecithin, enzyme-decomposed lecithin, enzyme-treated lecithin, sodium stearoyl lactate, calcium stearoyl lactate, soapbark extract, saponin, polysorbate (such as polysorbate 20, polysorbate 60, polysorbate 65, polysorbate 80), etc.

[0146] The content of the emulsifier in the preparation of the present invention is not particularly limited. For example, relative to the total amount of the preparation, it can be 0.1 to 10% by mass.

[0147] The preparation of the present invention is not particularly limited. In addition to the component (D), excipient, metal salt, and emulsifier, one or more nutritional components for food, food additives (dietary fiber, pH adjuster, preservative, antioxidant, thickener, stabilizer, etc.), etc. can be further incorporated.

[0148] The liquid food using the preparation of the present invention is equivalent to the liquid food without the component (D) in the liquid food described in the above item [Liquid Food]. The components (A) to (E) and other components, preferred modes, etc. are the same as those described in the above item [Liquid Food].

[0149] The preparation of the present invention is preferably incorporated into the target liquid food in such a way that the content of the component (D) relative to the total amount of the liquid food is as described in the above item [Liquid Food].

[0150] [Use of low-molecular-weight ghatti gum for inhibiting liquid phase separation of liquid food or imparting excellent thickening property]

[0151] The present invention includes the use of low-molecular-weight ghatti gum with a weight average molecular weight of 0.05×10 6 to 0.7×10 6 for inhibiting liquid phase separation of a liquid food containing (A) protein and / or its decomposition product, (B) lipid, and (C) a salt containing calcium or magnesium, or for imparting excellent thickening property. In addition, in one embodiment, the above liquid food may further contain (E) a thickener that thickens in the presence of divalent metal ions. These components (A) to (E) and the specific modes are the same as those described in the above item [Liquid Food].

[0152] Example

[0153] Hereinafter, the present invention will be described in more detail using examples. However, these examples do not limit the present invention. It should be noted that "parts" and "%" in the examples respectively refer to "parts by mass" and "% by mass". In addition, the mark "*" in the text indicates that it is manufactured by Saneigen FFI Co., Ltd., and the mark "※" in the text indicates the trademark of Saneigen FFI Co., Ltd.

[0154] [Materials]

[0155] In the following test examples, ghatti gum used was GATIFOLIA SD (*) (weight average molecular weight 1.36 million), and low molecular weight ghatti gum used was low molecular weight ghatti gum (weight average molecular weights 20,000, 90,000, 150,000, 200,000, 400,000, 600,000, 750,000) prepared based on the manufacturing method described in WO2018 / 062554.

[0156] The viscosities of 15% by mass aqueous solutions of the above-mentioned ghatti gum and low molecular weight ghatti gum (weight average molecular weight 150,000) were measured. 80 g of a 15% by mass aqueous solution was placed in a 100 mL screw bottle (inner diameter: 3.7 cm), and the measurement was carried out under the following apparatus and conditions.

[0157] <Apparatus and Conditions>

[0158] B-type rotational viscometer (Brookfield viscometer), rotor NO.2

[0159] Rotation speed 60 rpm, measurement temperature: 20 °C, measurement time: 1 minute

[0160] As a result, the viscosity of the ghatti gum used was 328 mPa·s at a concentration of 15% by mass, and the viscosity of the low molecular weight ghatti gum (weight average molecular weight 150,000) was 17 mPa·s at a concentration of 15% by mass.

[0161] [Test Example 1. Study 1 on Gastric Viscosity-Enhanced Liquid Food Samples]

[0162] (Preparation of Gastric Viscosity-Enhanced Liquid Food Samples)

[0163] In the formulation of Table 1, samples of gastric viscosity-enhanced liquid food containing sodium alginate as a thickening agent were prepared. The following shows the preparation method. It should be noted that the types of raw materials corresponding to No. 3 in Table 1 for each sample and their contents relative to the total amount of the liquid food are described in the table showing the evaluation results.

[0164] <Preparation Method>

[0165] (1) While mixing ion-exchanged water, the defoamer No. 1, and rapeseed oil No. 2 and stirring, add the mixtures No. 3 to 10, heat to 80 °C, and heat and dissolve for 10 minutes.

[0166] (2) Adjust the total amount of the obtained solution with ion-exchanged water, and perform homogenization treatment using a high-pressure homogenizer at a pressure of 50 MPa.

[0167] (3) Fill it into a container, cool it in running water for 30 minutes, and perform retort sterilization treatment at 121 °C for 10 minutes. After the obtained liquid food is cooled to room temperature, various evaluations were carried out.

[0168] [Table 1]

[0169]

[0170] (Evaluation method of liquid food)

[0171] For the liquid phase separation, tube permeability, and viscosity before and after mixing with gastric juice of the intragastric viscosity-increasing liquid food sample in the above formula, the following methods were used for evaluation.

[0172] (1) Liquid phase separation

[0173] Just after each sample was manufactured, it became uniformly turbid, but the nutritional components slowly separated, and a transparent to translucent layer appeared just below the liquid surface or at the bottom. This is liquid phase separation. Therefore, as an evaluation of liquid phase separation, the appearance of each sample filled in the container after storage was observed and the thickness of the water layer was measured.

[0174] When the presence of a water layer could not be confirmed by visual observation, the sample with suppressed liquid phase separation was judged to be good (〇), and when the presence of an aqueous phase was confirmed by visual observation, liquid phase separation occurred and it was judged to be bad (×).

[0175] (2) Tube permeability

[0176] Use each sample at 25 °C with a size of 8 Fr (outer diameter 2.7 mm) and a length of 120 cm (manufactured by J·M·S Company, model: JF-C08120Q). Hang the tube (120 cm) vertically and connect a funnel at the upper end. Let the sample adjusted to 20 °C pass through the funnel and drip naturally through the tube. After the sample is discharged from the lower end of the tube, the amount of the sample flowing for 30 minutes is taken as the "tube flow rate in 30 minutes". And when the tube flow rate in the unit of 30 minutes for tube permeability is 200 mL or more, it is judged to be very good (◎), when it is 150 mL or more and less than 200 mL, it is judged to be good (〇), and when it is less than 150 mL, it is judged to be bad (×).

[0177] (3) Viscosity change during mixing with gastric juice

[0178] As the gastric juice, artificial gastric juice equivalent to "Dissolution Test Solution 1" as defined in the "General Test Methods" of the 17th Revised Japanese Pharmacopoeia was used (a solution prepared by dissolving 2.0 g of sodium chloride in 7.0 mL of hydrochloric acid and water to make 1000 mL, which is a solution with a pH of 1.2). With respect to 1 part by mass of each sample, 1 / 3 part by mass of artificial gastric juice was added. After thoroughly inverting and mixing the sample, it was allowed to stand at 20°C for 60 minutes to obtain a sample after 60 minutes of mixing with gastric juice. The viscosity of the sample before mixing with gastric juice and the sample after 60 minutes of mixing with gastric juice was measured at 20°C using a BL VISCOMETER manufactured by Toki Sangyo Co., Ltd. At a rotational speed of 6 rpm, when it was 1000 mPa·s or less, the No. 1 rotor was used; when it exceeded 1000 mPa·s and was 5000 mPa·s or less, the No. 2 rotor was used; when it exceeded 5000 mPa·s and was 20000 mPa·s or less, the No. 3 rotor was used; when it exceeded 20000 mPa·s, the No. 4 rotor was used.

[0179] (Comparison of liquid separation inhibition effect)

[0180] As the components of No. 3 in Table 1, for the gastric viscosity-increasing liquid food containing 0.5% by mass of low-molecular-weight ghatti gum (molecular weight 150,000) (Example 1-1), 0.5% by mass of ghatti gum (Comparative Example 1-1), 0.5% by mass of sucrose fatty acid ester (HLB; 5) (Comparative Example 1-2), or 1.1% of sucrose fatty acid ester (HLB; 16) (Comparative Example 1-3), the results of evaluating the liquid separation after storage at 25°C for 10 days and the tube passability at 25°C are shown in Table 2 and Figure 1 . In Example 1-1, no liquid separation was observed after storage for 10 days, indicating good stability.

[0181] On the other hand, in Comparative Examples 1 to 3 using ghatti gum or sucrose fatty acid ester, liquid separation was observed after storage for 10 days.

[0182] [Table 2]

[0183]

[0184] Therefore, in the presence of proteins, lipids, and divalent metal ions, when thickening occurs, and in the presence of divalent metal ions, compared with ghatti gum or other emulsifiers, low-molecular-weight ghatti gum can significantly further inhibit liquid separation.

[0185] (Comparison of tube passability)

[0186] For each sample, the results of evaluating the tube passability are shown in the same Table 2. In the case of using low-molecular-weight ghatti gum, the tube passability was significantly superior compared to ghatti gum.

[0187] (Comparison of thickening properties)

[0188] In addition to Example 1-1 described above, as shown in Table 3, as the component of No. 3 in Table 1, Example 1-2, Example 1-3, Comparative Example 1-4, and Comparative Example 1-5 were prepared by increasing the amount of low molecular weight ghatti gum (weight average molecular weight of 150,000) or ghatti gum to 1.0% by mass and 1.5% by mass. For these samples and Example 1, the viscosities before mixing with artificial gastric juice and 60 minutes after mixing with artificial gastric juice were measured. The results are shown in the same Table 3.

[0189] [Table 3]

[0190]

[0191] In the comparative examples containing ghatti gum, as the addition amount increased, the viscosity 60 minutes after mixing with gastric juice decreased. At this time, the gel obtained by adding gastric juice in the comparative examples was loose and uneven, separation of the gel part and the liquid part was observed, and a decrease in thickening properties was observed. On the other hand, when gastric juice was added to the samples of the examples using low molecular weight ghatti gum, in any case, the whole uniformly gelled, and sufficient thickening properties were observed.

[0192] As described above, in the case of using low molecular weight ghatti gum, compared with the case of using ghatti gum, even if the addition amount is increased, the thickening properties are not impaired. Therefore, it is clear that by suppressing liquid phase separation, etc., even if it is necessary to increase the addition concentration, sufficient thickening properties in the stomach can be expected.

[0193] [Test Example 2. Study 2 on thickening liquid food samples in the stomach]

[0194] (Preparation of thickening liquid food in the stomach)

[0195] Samples of thickening liquid food in the stomach containing sodium alginate as a thickening agent were prepared by the same method as in Test Example 1 according to the formulation in Table 4. It should be noted that the types of raw materials corresponding to No. 3 in Table 4 for each sample and the content relative to the total amount of the liquid food are described in the table showing the evaluation results.

[0196] [Table 4]

[0197]

[0198] (Comparison of liquid phase separation inhibition effect)

[0199] As the component of No. 3 in Table 4, for the samples of thickening liquid food in the stomach prepared using low molecular weight ghatti gum (molecular weight of 150,000) at different concentrations, the liquid phase separation inhibition effect after storing at 25 °C for 3 days was compared by the same method as in Test Example 1. AsFigure 2 As shown in the figure, in Examples 2-1 to 2-6 containing a low-molecular-weight ghatti gum with an addition amount greater than 0.02% by mass and less than 3.0% by mass, any of the examples inhibits liquid phase separation.

[0200] In addition, the viscosity of the sample of the example after mixing with artificial gastric juice for 60 minutes exceeds 4000 mPa·s, and the thickening property is good.

[0201] (Study on the molecular weight of low-molecular-weight ghatti gum)

[0202] As the component of No. 3 in Table 4, for the intragastric thickening liquid food samples prepared by adding 1.0% by mass of low-molecular-weight ghatti gums with various weight-average molecular weights, the viscosity after mixing with artificial gastric juice for 60 minutes was compared by the same method as in Test Example 1. The results are shown in Table 5. The weight-average molecular weight of the low-molecular-weight ghatti gum is larger than 0.02×10 6 and smaller than 0.6×10 6 In this case, the viscosity exceeds 4000 mPa·s, and the thickening property of the intragastric thickening liquid food is good.

[0203] [Table 5]

[0204]

[0205] The content of the low-molecular-weight ghatti gum in any of the samples is 1.0% by mass.

[0206] [Test Example 3. Study on intragastric thickening liquid food samples 3]

[0207] (Preparation of intragastric thickening liquid food)

[0208] In the formulation of Table 6, samples of intragastric thickening liquid food containing pectin as a thickening agent were prepared by the same method as in Test Example 1. It should be noted that the types of raw materials corresponding to No. 3 in Table 6 for each sample and the content relative to the total amount of the liquid food are recorded in the table showing the evaluation results.

[0209] [Table 6]

[0210]

[0211] (Comparison of liquid phase separation inhibition effect)

[0212] As the component of No. 3 in Table 6, a 0.5% by mass low-molecular-weight ghatti gum (weight-average molecular weight 150,000) or an intragastric thickening liquid food sample containing ghatti gum was prepared, and the liquid phase separation inhibition effect after storing at 25°C for 3 days by the same method as in Test Example 1 was compared. The results are shown in Figure 3。The sample of the example using low-molecular-weight ghatti gum in the same manner as in Test Example 1 did not show liquid phase separation even after 3 days of storage. On the other hand, in the sample of the comparative example using ghatti gum, liquid phase separation was not observed after 1 day of storage, but was observed after 3 days of storage.

[0213] (Comparison of thickening properties when using low-molecular-weight ghatti gum)

[0214] As the component No. 3 in Table 6, for the intragastric thickening liquid food samples prepared by adding 1.0% by mass of low-molecular-weight ghatti gum with different weight-average molecular weights, the viscosities after mixing with artificial gastric juice for 60 minutes were compared by the same method as in Test Example 1. The results are shown in Table 7. In the examples using low-molecular-weight ghatti gum, compared with the comparative examples using ghatti gum, the viscosity after mixing with gastric juice for 60 minutes was significantly higher, and the thickening property of the intragastric thickening liquid food was better. The gel of the sample in the comparative example was loose after mixing with gastric juice, and the thickening property was impaired. Moreover, if the addition amount of ghatti gum was increased, the viscosity of the gel after mixing with gastric juice for 60 minutes was further reduced.

[0215] [Table 7]

[0216]

[0217] [Test Example 4. Research on general liquid food]

[0218] (Preparation of general liquid food)

[0219] In the formulation of Table 8, samples of general liquid food that can be orally ingested were prepared. The preparation method is shown below. It should be noted that the types of raw materials corresponding to No. 3 in Table 8 and their contents relative to the total amount of the liquid food are recorded in the table showing the evaluation results.

[0220] <Preparation method>

[0221] (1) Add the mixture of No. 3 to 14 to the mixed solution of ion-exchanged water and No. 1 and 2, and stir at room temperature for 10 minutes.

[0222] (2) Heat to 80 °C, stir for 10 minutes, and then add No. 15.

[0223] (3) Adjust the total amount of the obtained solution with ion-exchanged water, and homogenize it at a pressure of 50 MPa using a high-pressure homogenizer.

[0224] (4) Fill it into a container, cool it in running water for 30 minutes, and then perform a retort sterilization treatment at 121 °C for 10 minutes. After the obtained liquid food is cooled to room temperature, various evaluations are carried out.

[0225] [Table 8]

[0226]

[0227] (Comparison of the effect of suppressing liquid phase separation)

[0228] As the component of No. 3 in Table 8, for the liquid food for oral intake containing various components, the liquid phase separation under storage at 25 °C or 7 °C was evaluated by the same method as in Test Example 1. The results are shown in Figure 4A and Figure 4B . Example 4-1 containing low molecular weight gellan gum as the component of No. 3 did not show liquid phase separation even after storage at 25 °C or 7 °C for 3 days, indicating good stability. On the other hand, in the comparative examples using gellan gum, sucrose fatty acid ester, or monoglycerin succinate as the component of No. 3, liquid phase separation was observed after 3 days of storage.

[0229] (Study on the content of low molecular weight gellan gum in the effect of suppressing liquid phase separation)

[0230] As the component of No. 3 in Table 8, for the general liquid food samples prepared using different concentrations of low molecular weight gellan gum (weight average molecular weight 150,000), the effect of suppressing liquid phase separation after storage at 25 °C for 3 days was compared by the same method as in Test Example 1. The results are shown in Figure 5 . The general liquid foods of the examples containing a low molecular weight gellan gum in an addition amount greater than 0.02% by mass and less than 5.0% by mass could suppress liquid phase separation.

[0231] (Study on the molecular weight of low molecular weight gellan gum)

[0232] As the component of No. 3 in Table 8, for the general liquid food samples prepared by adding 0.5% by mass of low molecular weight gellan gum with various weight average molecular weights, the liquid phase separation under storage at 25 °C was evaluated by the same method as in Test Example 1. The results are shown in Figure 6 . In the liquid food, it was clarified that liquid phase separation could be suppressed when the weight average molecular weight of the low molecular weight gellan gum was greater than 0.02×10 6 and less than 0.75×10 6 .

[0233] [Test Example 5. Study on general liquid food]

[0234] (Preparation of general liquid food)

[0235] Samples of general liquid food that can be taken orally were prepared according to the formulation in Table 9. The preparation method is shown below. It should be noted that the types of raw materials corresponding to No. 3 in Table 9 and their contents relative to the total amount of the liquid food are recorded in the table showing the evaluation results.

[0236] <Preparation Method>

[0237] (1) Add the mixture of No. 3 to No. 13 to the mixed solution of ion-exchanged water and No. 1 and No. 2, and stir at room temperature for 10 minutes.

[0238] (2) After heating to 80 °C and stirring for 10 minutes, add No. 14.

[0239] (3) Adjust the total amount of the obtained solution with ion-exchanged water, and perform homogenization treatment at a pressure of 50 MPa using a high-pressure homogenizer.

[0240] (4) Fill it into a container, cool it in running water for 30 minutes, and then perform retort sterilization treatment at 121 °C for 10 minutes. After the obtained liquid food is cooled to room temperature, various evaluations are carried out.

[0241] [Table 9]

[0242]

[0243] (Comparison of Tube Passability)

[0244] As the component of No. 3 in Table 9, for general liquid foods containing various components, the tube passability was evaluated by the above method. The results are shown in Table 10. For general liquid foods, the example using low-molecular-weight gellan gum had better tube passability compared with the comparative example without using low-molecular-weight gellan gum.

[0245] [Table 10]

[0246]

[0247] (Comparison of Taste)

[0248] Prepare general liquid foods with various components added as the component of No. 3 in Table 9, and conduct sensory evaluation by sensory evaluation members. The sensory evaluation members consist of 6 (4 males and 2 females; average age 28.3 years old) who are proficient in sensory evaluation of foods and engaged in food research and development. Each group member eats 15 g of liquid food and evaluates the smoothness by the VAS (visual analog scale) method. That is, the left end of a 100-mm straight line is 0 (completely unable to feel smoothness), the right end is 100 (very smooth), and the group members mark their scores at the position on the straight line corresponding to the smoothness they feel. And when the average score is 50 points or more, it is judged that the smoothness is good, and when it is less than 50 points, it is judged that the smoothness is poor.

[0249] The results are shown in Table 11. The smoothness of the general liquid food in Example 5-2 using low-molecular-weight chitosan gum was good, but the smoothness of the general liquid food in the comparative examples was poor. Also, a paired t-test was conducted between the average scores of the general liquid foods in Example 5-2 and each comparative example, and as a result, any p-value was less than 0.05, showing a significant difference. Therefore, it was clarified that the smoothness of the liquid food was improved by applying low-molecular-weight chitosan gum.

[0250] [Table 11]

[0251]

Claims

1. A liquid food containing (A) protein and / or its decomposition product, (B) lipid, (C) a salt containing calcium or magnesium, (D) a low-molecular-weight satiagel with a weight-average molecular weight of 0.05×10 6 ~0.7×10 6 and (E) a thickener thickened in the presence of divalent metal ions The content of the low-molecular-weight ghatti gum having a weight-average molecular weight of 0.05×10 6 to 0.7×10 6 is 0.05 to 2.5% by mass, The viscosity of the mixture obtained by adding 1 / 3 part by mass of artificial gastric juice relative to 1 part by mass of the liquid food and mixing by inversion, after standing for 60 minutes, is 4,000 to 20,000 mPa·s.

2. The liquid food according to claim 1, wherein, it is thickened by being ingested orally or through a tube and mixed with gastric juice in the stomach.

3. The liquid food according to claim 1 or 2, wherein, the pH is 5.5 to 8.

4. A method for imparting excellent thickening properties to a liquid food, wherein, it includes: Make a liquid diet containing (A) protein and / or its decomposition products, (B) lipids, and (C) a salt containing calcium or magnesium contain (D) a low molecular weight ghatti gum with a weight average molecular weight of 0.05×10 6 ~0.7×10 6 , and (E) a thickener thickened in the presence of divalent metal ions the liquid food is thickened by being ingested orally or through a tube and mixed with gastric juice in the stomach, containing the amount of the low-molecular-weight chitosan having a weight-average molecular weight of 0.05×10 6 to 0.7×10 6 is 0.05 to 2.5% by mass relative to the total amount of the liquid food the viscosity of the mixture obtained by adding 1 / 3 part by mass of artificial gastric juice relative to 1 part by mass of the liquid food and mixing by inversion, after standing for 60 minutes, is 4,000 to 20,000 mPa·s.

5. The method according to claim 4, wherein, The weight-average molecular weight of the said (D) low molecular weight chitosan is 0.05×10 6 ~0.5×10 6 .

6. A preparation for inhibiting liquid phase separation of a liquid food or imparting excellent thickening properties, wherein, the liquid food contains (A) protein and / or its decomposition product, (B) lipid, (C) a salt containing calcium or magnesium, and (E) a thickening agent that is thickened in the presence of divalent metal ions, The preparation contains low molecular weight ghatti gum (D) with a weight average molecular weight of 0.05×10 6 to 0.7×10 6 . The amount of the low-molecular-weight chitosan having a weight-average molecular weight of 0.05×10 6 to 0.7×10 6 is 0.05 to 2.5% by mass relative to the total amount of the liquid food. the viscosity of the mixture obtained by adding 1 / 3 part by mass of artificial gastric juice relative to 1 part by mass of the liquid food and mixing by inversion, after standing for 60 minutes, is 4,000 to 20,000 mPa·s.

7. The preparation according to claim 6, wherein, the liquid food is thickened by being ingested orally or through a tube and then mixed with gastric juice in the stomach.

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