Nutritious beverage

Abstract

To provide a beverage which has a high concentration of protein, a good flavor, low viscosity, excellent state stability, and a good long-lasting satiety feel after drinking.SOLUTION: It has been found that a nutritious beverage is obtained which has a good flavor at such a level as to be drinkable as a tasty beverage, easily drunk viscosity, and excellent long-term state stability with a little production of aggregation, precipitation, and creaming over time and gives a satisfaction feel (long-lasting satiety feel) which can result in a meal alternative when containing total milk protein, trehalose, a liquid oil and fat, and one or more salts selected from magnesium carbonate, magnesium oxide, calcium carbonate, and calcium oxide.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a nutritional beverage comprising integrated dairy protein. [Background technology]

[0002] In recent years, interest in nutritional supplementation has increased, and the need to replenish necessary nutrients in the necessary amounts is growing. Among these, the nutritional component that has received the most attention in recent years is protein. Until now, protein intake has tended to be limited to athletes and bodybuilders. However, general consumers have come to understand the nutritional importance of protein, and an increasing number of consumers want to ensure they get enough protein in their daily diet. Furthermore, as can be seen from the increasing awareness of the terms locomotor syndrome, sarcopenia, and frailty, there is a growing understanding that muscle weakness caused by insufficient protein intake can lead to early bedriddenness. There is also a growing awareness of the need to actively consume protein among the elderly. In light of this, attention is being focused on protein-containing nutritional drinks, which are a form of protein that can be easily ingested. Protein-containing nutritional drinks are required to be able to replenish a certain amount of energy in an amount that can be consumed in one sitting even by the elderly and women. Two bottles, each with a capacity of 200ml, are required to provide 500 to 1000 kilocalories per 400ml, and the drink is also required to contain a large amount of protein. In order to make protein-containing nutritional drinks more versatile for general consumers, there is a growing demand for better flavor than ever before. Among proteins that can be used in nutritional drinks, total milk protein has a very good flavor. However, when total milk protein is included in a nutritional drink at a high concentration, the viscosity of the drink increases, precipitation occurs, and the stability of the drink decreases. In response to such issues, Patent Document 1 discloses a beverage that maintains high fluidity and good emulsion stability without producing precipitates or aggregates, even when a total milk protein is blended. Furthermore, Patent Document 2 discloses a high-calorie liquid nutritional composition that suppresses an increase in viscosity even when it contains a high concentration of total milk protein. Furthermore, Patent Document 3 discloses a neutral protein drink that prevents gelation that occurs when total milk protein is concentrated. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2008-301723 A [Patent Document 2] International Publication No. 2014 / 115768 [Patent Document 3] Patent Publication No. 2022-70136 Summary of the Invention [Problem to be solved by the invention]

[0004] In recent years, protein-containing beverages are being sought not only for the purpose of ingesting protein as a nutrient, but also as a meal replacement. As a meal replacement, beverages that have a good flavor and are filling, i.e., do not make you feel hungry even after a long time has passed since drinking them, are preferred. However, conventional protein-containing nutritional drinks such as those described in Patent Documents 1 to 3 are still not fully satisfactory in terms of flavor, and do not provide a feeling of satiety. The object of the present invention has been made based on the above background, and is to provide a beverage that contains a high concentration of protein, has a good flavor, low viscosity, excellent state stability, and leaves you feeling full after drinking. [Means for solving the problem]

[0005] As a result of intensive research conducted by the present inventors to solve the above-mentioned problems, they discovered that by containing total milk protein, trehalose, liquid oil, and one or more salts selected from magnesium carbonate, magnesium oxide, calcium carbonate, and calcium oxide, it is possible to obtain a nutritional beverage that has a good flavor at a level that makes it suitable for consumption as a leisure beverage, has a viscosity that is easy to drink, has excellent long-term stability with little occurrence of aggregation, precipitation, or creaming over time, and provides a feeling of satisfaction (feeling full) that can serve as a substitute for a meal, and thus completed the present invention. That is, the present invention is as follows.

[0006] [1] A nutritional beverage containing total milk protein, trehalose, liquid oil, and one or more salts selected from magnesium carbonate, magnesium oxide, calcium carbonate, and calcium oxide. [2] Contains 4.5 to 20.0 g of protein per 100 ml. The casein micelle derived from the total milk protein is contained in an amount of 3.0 g to 17.0 g / 100 ml. When the content of the total milk protein is Ag / 100 ml, the trehalose is contained in an amount of (A-2.5) g to 30.0 g / 100 ml, and the one or more salts selected from magnesium carbonate, magnesium oxide, calcium carbonate, and calcium oxide are contained in an amount of 0.003 g x Ag to 0.04 x Ag / 100 ml. The nutritional drink described in [1]. [3] When the content of casein micelles derived from the comprehensive milk protein is Ag / 100 ml, the liquid oil is contained in an amount of 0.06 × Ag to 3.5 × Ag / 100 ml. A nutritional drink according to [1] or [2]. Effect of the Invention

[0007] The present invention can provide a nutritional drink that contains a high concentration of protein, has a good flavor, low viscosity, excellent state stability, and leaves you feeling full after drinking. [Brief description of the drawings]

[0008] [Figure 1]Nutritional drink formulation and evaluation results (Examples 1-12) [Diagram 2] Nutritional drink composition and evaluation results (Comparative Examples 1-9) [Diagram 3] Nutritional drink formulation and evaluation results (Example 13) DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The nutritional drink of the present invention contains total milk protein, trehalose, liquid oil, and one or more salts selected from magnesium carbonate, magnesium oxide, calcium carbonate, and calcium oxide. In addition, in the present specification, when a preferred numerical range (e.g., blending amount, content) is described stepwise, each lower limit and upper limit can be combined independently. For example, in the description "preferably 10 to 100, more preferably 20 to 90", "preferably lower limit: 10" and "more preferably upper limit: 90" can be combined to form "10 to 90".

[0010] The effect of the nutritional drink of the present invention, which is to provide a feeling of fullness, is achieved by the coexistence of casein micelles derived from total milk protein, trehalose, and one or more salts selected from magnesium carbonate, magnesium oxide, calcium carbonate, and calcium oxide. The mechanism behind this is not clearly understood, but is thought to be as follows. First of all, total milk protein is a general term for a food ingredient that is also known as MPC (Milk Protein Concentrate), MPI (Milk Protein Isorate), MCC (Misera Casein Consentrate), and MCI (Misera Casein Isorate), and total milk protein contains casein micelles as a protein. Casein micelles are giant aggregates of casein molecules with a molecular weight of 20,000 to 25,000. Casein molecules themselves contain many proline residues, have few α-helix or β-sheet structures, and do not have a higher-order structure, so they are easily digested by proteases and absorbed without being denatured by acids. On the other hand, casein micelles, which are giant aggregates of casein molecules, are made up of small submicelles, which are aggregates of a relatively small number of casein molecules, bound together by water-insoluble calcium phosphate to form giant micellar casein. Normally, casein micelles are decomposed into submicelle units by dissolving calcium phosphate in gastric acid, and the submicelles are denatured by gastric acid, causing the protein structure to collapse and making them more susceptible to digestion by proteases. However, the presence of one or more salts selected from basic magnesium carbonate, magnesium oxide, calcium carbonate, and calcium oxide inhibits the dissolution of calcium phosphate by gastric acid, and furthermore, the hydration effect of trehalose stabilizes the protein structure and inhibits the decomposition and collapse of casein micelle or submicelle structures. As a result, digestion by proteases and the like is delayed, which is thought to improve satiety. Furthermore, since proteins other than total milk proteins do not form aggregates such as casein micelles, it is thought that a similar phenomenon does not occur.

[0011] <Comprehensive milk protein> The nutritional drink of the present invention contains a total milk protein. By containing a total milk protein as a protein, it is possible to provide a protein-containing nutritional drink with a good flavor (particularly a good flavor). The comprehensive milk protein contained in the nutritional drink of the present invention is a collective term for four types of protein ingredients produced by the following manufacturing methods. The production methods for the four types of protein ingredients are as follows: Milk protein concentrate (MPC) is obtained by removing fat from raw milk to make skim milk, and then removing water-soluble minerals and carbohydrates by ultrafiltration. Milk protein isolate (MPI) is obtained by precisely removing water-soluble minerals and carbohydrates from MPC by ultrafiltration. Misera casein concentrate (MCC) and micellar casein isolate (MCI) are obtained by precisely removing water-soluble minerals, carbohydrates, and whey proteins from skim milk by microfiltration. The standard protein content of MPC, MCC, and MCI is 80% by mass, and that of MPI is 90% by mass. The total milk protein of the present invention contains at least one of MPC, MPI, MCC, and MCI. The nutritional drink of the present invention contains casein micelles derived from comprehensive milk proteins. Casein micelles are huge aggregates of casein molecules with a molecular weight of 20,000 to 25,000, and refer to micelles with a size of 0.01 μm to 0.25 μm formed by self-association due to hydrophobic interactions of casein molecules and / or binding via calcium phosphate. Commercially available products include MPC480 (manufactured by Fonterra) (protein content 75% by mass, casein micelle content 60% by mass), Promilk85 (manufactured by Ingredia) (protein content 80% by mass, casein micelle content 64% by mass), MPI4900 (manufactured by Fonterra) (protein content 85% by mass, casein micelle content 68% by mass), Lacprodan MicelPure (manufactured by Arla Foods) (protein content 83% by mass, casein micelle content 75% by mass), and Prodiet85B (manufactured by Ingredia) (protein content 80% by mass, casein micelle content 72% by mass).

[0012] (Protein content) The nutritional drink of the present invention preferably contains 4.5 to 20 g of protein per 100 ml. This is calculated as follows: The amount of protein required to be ingested per day is 81g as specified by the Nutrient Labeling Standards (Cabinet Office Ordinance No. 10, Food Labeling Standards, Article 2, Appendix 10). If the amount of one meal is 400ml and the required protein amount is 27g, which is 1 / 3 of 81g, then it is 6.75g / 100ml. Therefore, 6.75g / 100ml is considered to be the standard protein amount. The Nutrient Labeling Standards are calculated based on the average weight of Japanese people, and it is considered that the required protein amount varies depending on the weight. If the average weight of Japanese people is 60kg and the lower limit of the target drinker's weight is 40kg, then it is 4.5g / 100ml, so 4.5g / 100ml or more is preferable. In addition, by setting it to 20g / 100ml or less, the viscosity is likely to be low and good state stability is likely to be obtained. The amount of protein contained in the nutritional drink of the present invention can be calculated by measuring the amount of nitrogen using the Kjeldahl method and then using a nitrogen-to-protein conversion factor of 6.38.

[0013] (Casein Micelle) The nutritional beverage of the present invention contains casein micelles as a protein. In the nutritional drink of the present invention, the content of casein micelles derived from total milk protein is preferably 3.0 to 17.0 g / 100 ml, more preferably 4.0 to 14.0 g / 100 ml, and most preferably 5.0 to 10.0 g / 100 ml. By making it 3.0 g / 100 ml or more, it is possible to achieve a good flavor and a good feeling of satiety after drinking. In addition, by making it 17.0 g / 100 ml or less, it is easy to reduce the viscosity and to obtain good state stability. The amount of casein micelles contained in the nutritional drink of the present invention can be measured according to ISO-17997-1 / IDF20-1.

[0014] (Proteins other than total milk protein) The nutritional drink of the present invention may contain proteins other than total milk protein as long as the effects of the present invention are not impaired. Of the total proteins contained in the nutritional drink of the present invention, the amount of proteins other than those derived from total milk proteins is preferably 60% by mass or less, more preferably 40% by mass or less, and even more preferably 20% by mass or less, as measured by the Kjeldahl method.

[0015] <Trehalose> The nutritional drink of the present invention contains trehalose. Trehalose is a disaccharide with a structure in which two glucose molecules are bonded by 1,1-glycosidic bonds. Trehalose improves the flavor of the nutritional drink of the present invention, serves as a calorie source as a carbohydrate, and has the effect of making the viscosity of the drink less likely to increase. In addition, trehalose can improve the feeling of satiety after drinking by coexisting in the nutritional drink with casein micelles derived from total milk protein, magnesium carbonate, magnesium oxide, calcium carbonate, and one or more salts selected from calcium oxide. If a sweetener other than trehalose is used as the carbohydrate, the viscosity increases, the state stability deteriorates due to the occurrence of precipitation, and the feeling of satiety after drinking cannot be obtained. The trehalose contained in the nutritional drink of the present invention is not particularly limited as long as it is edible trehalose, and an example of a commercially available product is Treha (registered trademark, manufactured by Hayashibara Co., Ltd.). In order to obtain the effects of the present invention, the amount of trehalose in the nutritional drink of the present invention is preferably 10 to 32 g / 100 ml, more preferably 15 g / 100 ml or more and 25 g / 100 ml or less.

[0016] The nutritional drink of the present invention preferably contains trehalose in an amount of [(A-2.5) to 30] g / 100 ml, more preferably [A to 25] g / 100 ml, and most preferably [(A+5) to 20] g / 100 ml, when the amount of casein micelles derived from total milk protein is taken as Ag / 100 ml. By setting the content to (A-2.5) g / 100 ml or more, the viscosity is likely to be low, good state stability is likely to be obtained, and the stomach feeling is likely to be good. By setting the content to 30 g / 100 ml or less, the viscosity is likely to be low.

[0017] <One or more salts selected from magnesium carbonate, magnesium oxide, calcium carbonate, and calcium oxide> The nutritional drink of the present invention contains one or more salts selected from magnesium carbonate, magnesium oxide, calcium carbonate, and calcium oxide. If these salts are not contained, the feeling of fullness, which is one of the effects of the present invention, cannot be obtained. The one or more salts selected from magnesium carbonate, magnesium oxide, calcium carbonate, and calcium oxide used in the nutritional drink of the present invention are not particularly limited as long as they can be used for food, and multiple salts may be used in combination. Magnesium oxide and magnesium carbonate are preferred, and magnesium carbonate is more preferred. The particle size is preferably 0.1 μm to 100 μm, and most preferably 20 μm or less. An example of a commercially available product is magnesium carbonate TT (particle size 10 μm, Naikai Salt Industry Co., Ltd.). In the nutritional drink of the present invention, the content of one or more salts selected from magnesium carbonate, magnesium oxide, calcium carbonate, and calcium oxide is preferably 0.009 g / 100 ml to 0.68 g / 100 ml, more preferably 0.015 g / 100 ml to 0.51 g / 100 ml, and most preferably 0.021 to 0.34 g / 100 ml.

[0018] The amount of one or more salts selected from magnesium carbonate, magnesium oxide, calcium carbonate, and calcium oxide contained in the nutritional drink of the present invention is preferably 0.003×Ag to 0.04×Ag / 100ml when the amount of casein micelles derived from total milk protein is Ag / 100ml. More preferably, it is 0.005×Ag to 0.03×Ag / 100ml, and most preferably, it is 0.007×A to 0.02×Ag / 100ml. By making it 0.003×Ag / 100ml or more, the feeling of fullness that is the object of the present invention is easily obtained. By making it 0.04×Ag / 100ml or less, precipitation derived from one or more salts selected from magnesium carbonate, magnesium oxide, calcium carbonate, and calcium oxide is less likely to occur, and the state stability is improved.

[0019] In the nutritional drink of the present invention, the amount of trehalose per 1 part of one or more salts selected from magnesium carbonate, magnesium oxide, calcium carbonate and calcium oxide is preferably 5 to 2500, more preferably 30 to 1000, and most preferably 100 to 500. When this ratio is met, the combined effect of the specific salt and trehalose can improve the feeling of fullness after drinking.

[0020] <Liquid oils and fats> The nutritional drink of the present invention contains liquid oil. By containing liquid oil, it is possible to improve the feeling of satiety after drinking, to make the occurrence of protein precipitation less likely, and to improve state stability. In particular, it was an unexpected effect that the state stability was improved by blending liquid oil with a water-based drink. Examples of liquid fats and oils include soybean oil, rapeseed oil, corn oil, safflower oil, edible sunflower oil, sesame oil, cottonseed oil, medium-chain fatty acid oil (MCT), rice oil, olive oil, coconut oil, perilla oil, shiso oil, fish oil, etc. Any fat or oil that can be used for food and is liquid at room temperature can be used without any particular limitation. The liquid oil / fat content in the nutritional drink of the present invention is preferably 0.5 to 15.0 g / 100 ml, more preferably 2.0 to 10.0 g / 100 ml, and even more preferably 3.0 to 8.0 g / 100 ml, from the viewpoints of preventing protein precipitation, improving state stability, and reducing viscosity.

[0021] The liquid oil / fat content in the nutritional drink of the present invention is preferably 0.06×Ag to 3.5×Ag / 100ml when the content of casein micelles is Ag / 100ml. More preferably, it is 0.1×Ag to 1.5×Ag / 100ml, and most preferably, it is 0.3×Ag to 1.0×Ag / 100ml. By making it 0.06×Ag / 100ml or more, precipitation is unlikely to occur and good state stability is likely to be obtained. By making it 3.5×Ag / 100ml or less, the viscosity is likely to be low, creaming is unlikely to occur, and good state stability is likely to be obtained.

[0022] <Other ingredients> The nutritional drink of the present invention may further contain ingredients commonly used in drinks, such as emulsifiers, dietary fiber, thickening polysaccharides, minerals, vitamins, fruit juice, flavorings, colorants, etc., within limits that do not impair the effects of the present invention.

[0023] [Manufacture of nutritional drinks] The nutritional drink of the present invention can be produced by carrying out a blending step and a filling step. If necessary, a homogenization step and a sterilization step may be carried out after the blending step.

[0024] <Mixing process> The blending process involves dissolving each ingredient in water. Water is poured into a blending tank, and the total milk protein, trehalose, and other ingredients are added to the water. The water is then heated to a specified temperature (25-80°C) and stirred and dissolved using a propeller agitator. <Homogenization process> The homogenization process is carried out to refine the emulsion particles. By refining the emulsion particles, the state stability of the nutritional drink can be improved. As the homogenizer, any homogenizer such as a high-speed homogenizer, a Gaulin homogenizer (low-pressure homogenizer, high-pressure homogenizer), or a microfluidizer can be used. <Sterilization process> The sterilization step can be any heat sterilization such as boiling sterilization, retort sterilization, or UHT sterilization. <Filling process> In the filling process, in the case of boiling sterilization or retort sterilization, the container is filled and sealed before sterilization, and in the case of UHT sterilization, the container is filled and sealed aseptically after sterilization. Any container can be used, such as a can, aluminum pouch, soft bag container, Tetra Pak (registered trademark), cartocan, or PET bottle. EXAMPLES

[0025] The present invention will be specifically described below with reference to examples.

[0026] <Production of nutritional drinks> 1100g of water was placed in a 5L stainless steel container and heated to 55°C. 170g of total milk protein (Ingredia's "Promilk85"), 100g of liquid oil (rapeseed oil, NOF Corp.'s "V Oil"), and 300g of trehalose (Hayashibara Corp.'s "Treha (registered trademark)") were added in this order while stirring with a propeller stirrer, and the mixture was kept at 50°C and stirred for 15 minutes. 1.5g of magnesium carbonate (Naika Salt Co., Ltd.'s "Magnesium Carbonate TT") was then added, and finally, 55°C hot water was added to make a total of 2000mL to obtain a prepared liquid. Next, the preparation was homogenized once at a pressure of 50 MPa using a high-pressure homogenizer (H20-H2 manufactured by Sanwa Engineering Co., Ltd.). After homogenization, the preparation was cooled to 20° C. The cooled preparation was filled into 10 stand-type aluminum pouches (capacity 200 mL) in 100 mL portions, which were then sealed and retort sterilized at 122° C. for 6 minutes to obtain the nutritional drink of Example 1. Similarly, Examples 2 to 12 and Comparative Examples 1 to 9 were produced according to the compositions shown in FIGS. The nutritional drinks of each Example and Comparative Example were used for evaluation immediately after production and after being stored in an upright aluminum pouch container at 60°C for 3 days.

[0027] The raw materials used in the examples and comparative examples are as follows. The total milk protein (MPC) used was "Promilk85" manufactured by Ingredia. The total milk protein (MCI) used was "Prodiet85B" manufactured by Ingredia. The sodium caseinate used was "TATUA100 (protein content 90% by mass)" manufactured by TATUA. The whey protein used was "LACPRODAN SP-9213 (protein content 90% by mass)" manufactured by Arla Foods. The collagen peptide used was "Collagen Peptide CPB-15 (protein content 85% by mass)" manufactured by Jellice Co., Ltd. The trehalose used was "Treha" manufactured by Hayashibara Co., Ltd. The dextrin used was "Sandeck #185N" manufactured by Sanwa Starch Co., Ltd. The white sugar used was "Refined White Sugar" manufactured by Shiozuiko Sugar Refining Co., Ltd. The fructose glucose liquid sugar used was "New Fract 55" manufactured by Showa Sangyo Co., Ltd. The glucose used was "Glucose" manufactured by Sanei Sugar Chemical Co., Ltd. For magnesium carbonate, "Magnesium Carbonate TT" manufactured by Naikai Salt Co., Ltd. was used. For magnesium oxide, "Magnesium Oxide" manufactured by Tomita Pharmaceutical Co., Ltd. was used. For calcium carbonate, "Calesen-P" manufactured by Shiraishi Calcium Co., Ltd. was used. For calcium oxide, "Calcium Oxide" manufactured by Inoue Lime Industry Co., Ltd. was used. For magnesium sulfate, "Magnesium Sulfate" manufactured by Tomita Pharmaceutical Co., Ltd. was used. For rapeseed oil (liquid oil), "V Oil" manufactured by NOF Corporation was used. As for other raw materials, sodium phosphate was used as "Sodium Metaphosphate" manufactured by Taihei Chemical Industry Co., Ltd. The fermented cellulose preparation was "Sun Artist PG" manufactured by San-Ei Gen F.F.I. Co., Ltd. The emulsifier (organic acid monoglyceride) was "Sunsoft 681NU" manufactured by Taiyo Kagaku Co., Ltd. The vitamin mix was "Vitamin Ace Mix MA-11" manufactured by Riken Vitamin Co., Ltd. The trace mineral mix was "Mixed Mineral Yeast M" manufactured by L.S. Corporation Co., Ltd. The vanilla flavoring was "vanilla flavoring" manufactured by Takada Fragrance. The protein content was determined by measuring the nitrogen content using the Kjeldahl method and calculating using a nitrogen-to-protein conversion factor of 6.38. The casein micelle content was measured according to the international standard ISO 17997-1 / IDF20-1.

[0028] [Energy drink evaluation] The nutritional drinks of the Examples and Comparative Examples were evaluated for properties, flavor, viscosity, state stability, and satiety, and the results are shown in FIG.

[0029] <Properties> The properties were evaluated as follows immediately after production: "liquid" and "water and oil are not separated" and were evaluated according to the following criteria. That is, the top of the nutritional drink was opened immediately after production, and the properties were visually confirmed. If the nutritional drink was liquid and there was no oil-water separation, it was marked as "O", and if it was not liquid or there was oil-water separation, it was marked as "X". In addition, if it was marked as "X", other evaluations were not performed.

[0030] <flavor> Flavor was evaluated based on bitterness and harshness derived from protein felt when drinking the nutritional drink. The evaluation was carried out by six panelists A to F aged 20 to 50 years old. Each of the Examples and Comparative Examples was stored at room temperature of 25°C for 24 hours after production, and was shaken well before opening to homogenize it, then poured into a paper cup of 50 mL, and the flavor was scored in a sensory test when it was drunk. No bitterness or harsh taste at all - 5 points 3. Bitter or harsh taste in the back of the throat after drinking Immediately after putting it in your mouth, you can feel a bitter or harsh taste. 1 point The flavor was evaluated as follows based on the average score of the six panelists. Over 4.0 points and 5.0 points or less: Good flavor ◎ Over 3.0 points and 4.0 points or less Flavor OK 〇 Over 2.0 points and below 3.0 points: slightly bad flavor △ 1.0 or more, 2.0 or less Bad flavor ×

[0031] <Viscosity> Viscosity is an important indicator of drinkability, and if it is too high, it becomes thick and difficult to drink. Each of the Examples and Comparative Examples was stored at 5°C for 24 hours after production, assuming a refrigerated temperature to make the nutritional drink delicious. After shaking well to homogenize before opening, 50 mL was placed in the adapter and the viscosity was measured using a B-type viscometer (LVF manufactured by Brookfield Engineering Laboratories) with a No. 1 rotor at a rotation speed of 6 to 60 rpm for 1 minute.

[0032] <State stability> Stability was evaluated by visually checking for creaming and precipitation after storage for 3 days at 60°C. Creaming refers to the separation of oil, which forms a white layer near the surface of the liquid, while precipitation refers to the settling of insoluble proteins and minerals, which forms a solid layer near the bottom. After storing the nutritional drink in a container at 60°C for 3 days, the top of the container was opened and creaming was evaluated. The liquid portion was then gently transferred to another container, and the precipitate near the bottom of the container was visually confirmed. If creaming or precipitation was observed, an unopened nutritional drink from the same Example or Comparative Example was shaken by hand 10 times and evaluated again in the same manner. No creaming or sedimentation observed. Excellent. Creaming or precipitation is observed, but it becomes homogenous when shaken and remains homogenous even after leaving it to stand for 30 minutes. Creaming or precipitation is observed, but it becomes homogenous when shaken, and creaming or precipitation is observed again when left to stand for 30 minutes. Slightly poor △ Creaming or sedimentation is observed and the mixture does not become uniform even after shaking.

[0033] <Fullness> The feeling of fullness was evaluated by the feeling of hunger four hours after drinking the nutritional drink. The evaluation was carried out by six panelists A to F, aged 20 to 50 years old. Each of the Examples and Comparative Examples, which had been stored at room temperature of 25°C for 24 hours after production, was shaken well before opening to homogenize it, and then 50 mL was poured into a paper cup, and the feeling of hunger four hours after drinking it was evaluated as follows. I don't feel hungry and it keeps me full for a long time. 5 points Feeling slightly hungry and filling - 4 points 3 points: Feeling hungry but not uncomfortable, feeling somewhat full Feeling hungry and slightly uncomfortable, not filling at all - 2 points Feeling hungry and uncomfortable, not feeling full at all - 1 point The satiety was evaluated as follows based on the average score of the six panelists: Over 4.0 points and 5.0 points or less Good satiety ◎ Over 3.0 points and below 4.0 points: Feels full. Over 2.0 points and below 3.0 points: Not very filling. △ 1.0 or more, 2.0 or less Not filling ×

[0034] From the evaluation results of Examples 1 to 12, it was confirmed that the nutritional drink of the present invention can achieve acceptable or better flavor, state stability, and satiety by containing total milk protein, trehalose, liquid oil, and one or more salts selected from magnesium carbonate, magnesium oxide, calcium carbonate, and calcium oxide.

[0035] In Comparative Example 1, since it did not contain total milk protein and casein micelles, the flavor was poor, the viscosity was high, and the feeling of being full was not good. In Comparative Example 2, since the product did not contain total milk protein or casein micelles, it gelled after sterilization and was unusable as a nutritional drink. In Comparative Example 3, since it did not contain total milk protein or casein micelles, oil-water separation occurred and it was not usable as a nutritional drink. In Comparative Examples 4 to 7, since trehalose was not contained, the viscosity was high, precipitation occurred, and the feeling of being full was somewhat poor. In Comparative Example 8, since one or more salts selected from magnesium oxide, magnesium oxide, calcium carbonate, and calcium oxide were not contained, precipitation occurred and the feeling of being full was somewhat poor. In Comparative Example 9, since no liquid oil was included, precipitation occurred.

[0036] In the same manner as in Example 1, Example 13 was produced according to the composition shown in Fig. 3. The same evaluation was also carried out on Example 13, and the evaluation result was good. [Industrial Applicability]

[0037] The present invention can provide a nutritional drink that contains a high concentration of protein, has a good flavor, low viscosity, excellent state stability, and leaves you feeling full after drinking.

Claims

1. The nutritional drink contains total milk protein, trehalose, liquid fat, and one or more salts selected from magnesium carbonate, magnesium oxide, calcium carbonate, and calcium oxide.

2. Contains 4.5 to 20.0 g / 100 ml of protein; The casein micelle derived from the total milk protein is contained at 3.0 g to 17.0 g / 100 ml, The trehalose is contained in an amount of (A-2.5) g to 30.0 g / 100 ml when the content of the casein micelle derived from the comprehensive milk protein is defined as Ag / 100 ml, The composition contains one or more salts selected from the group consisting of magnesium carbonate, magnesium oxide, calcium carbonate, and calcium oxide at 0.003×Ag to 0.04×Ag / 100 ml.

2. The nutritional drink of claim 1.

3. When the content of casein micelles derived from the comprehensive milk protein is defined as Ag / 100 ml, the liquid oil is contained in an amount of 0.06 x Ag to 3.5 x Ag / 100 ml.

3. A nutritional drink according to claim 1 or 2.

Images