JP2009084204A - Whey protein nutritional composition - Google Patents

Abstract

[Problem] Even if whey protein is blended, emulsification is carried out in combination with a specific emulsifier, so that it can withstand homogenization and heat sterilization during the manufacturing process, and stability of emulsification is ensured even after preparation. To provide a whey protein nutritional composition that is homogeneous and has a good flavor and that can be taken during nutritional supplementation for the elderly and patients who need nutritional supplementation.
A nutritional composition containing whey protein contains the following (A) and (B) as emulsifiers, and (A) 0.5 to 3 weights of emulsifier (B) with respect to 1 part by weight. Whey protein nutritional composition that is partly used and is liquid after heat sterilization. (A) one or more organic acid monoglycerides selected from the group consisting of glyceryl monostearate succinate, glyceryl monostearate lactate, glyceryl monostearate diacetyl tartrate, (B) an HLB value of 12-14, and an emulsifier Polyglycerin fatty acid ester whose melting point of the fatty acid which comprises is 60 degrees C or less.
[Selection figure] None

Description

The present invention relates to a nutritional composition capable of efficiently supplementing proteins, lipids, carbohydrates, vitamins, minerals and the like to elderly people and patients who need nutritional supplementation by tube administration or oral intake.
More specifically, the present invention relates to a whey protein nutrition composition that uses whey protein as a high-quality protein with high nutritional value and is emulsified with a combination of specific emulsifiers, so that the emulsion stability is improved even after heat sterilization. It is.

Enteral nutrition is more physiological than parenteral nutrition, maintains the function of the mucous membrane of the small intestine, and prevents bacterial translocation, which can prevent complications and shorten hospital stays. The usefulness is high. The nutritional composition used for enteral nutrition is formulated with proteins, lipids, carbohydrates, vitamins, minerals, etc., providing nutrition to patients before and after surgery that cannot take a normal meal, etc. It is indispensable for promoting recovery and healing of the physical strength. In particular, most elderly people are said to have protein and energy malnutrition (Protein Energy Malnutrition: PEM) and hypoproteinemia. It becomes important.
The most widely used nutritional composition currently used in enteral nutrition is protein, and the protein is casein or milk protein containing a lot of casein.
On the other hand, whey protein has a higher ratio of eight essential amino acids to all constituent amino acids than casein, and is a highly nutritious protein containing branched chain amino acids and sulfur-containing amino acids at high concentrations. In addition, it contains many components that bring benefits to humans, such as lactoferrin, antibody components, and various functional peptides. Whey protein is excellent in digestion and absorption, and promotes amino acid oxidation and protein synthesis without being broken down in the stomach. It has been shown that the plasma total amino acid concentration after ingesting an equal amount of casein or whey protein is higher in whey protein than in casein. For this reason, whey protein is a more effective protein than casein for patients with limited appetite, such as patients in recovery phase who are recovering from disease or surgery, and elderly people.

However, the nutritional composition made from whey protein as a protein is inferior in emulsification and emulsion stability compared to casein, so when it is prepared in the same way as with casein, lipids are creamed and separated early. Produce. For this reason, the nutritional composition using whey protein as a protein cannot withstand distribution and storage at room temperature unlike conventional nutritional compositions. This is because the whey protein with a spherical structure was inferior in emulsifiability, that is, the adsorption to the oil / water interface was weaker than the casein with a random coil structure. Furthermore, casein is stable because it is not easily affected by minerals because the repulsive force between the caseins adsorbed on the interface is not related to ionic strength, but whey protein is affected by minerals when oil is strengthened. There was a problem that droplet aggregation was likely to occur.
Furthermore, since such a nutritional composition is subjected to severe homogenization treatment and heat sterilization treatment, the structural change of the protein-lipid complex is caused, and the emulsion stability is impaired, which is sufficient for use by consumers. No nutritional composition has been prepared.
Therefore, to provide a nutritional composition that uses whey protein as a high-quality protein with high nutritional value and contains a sufficient amount of protein, lipids, sugars, vitamins, minerals, etc. in a well-balanced manner, heat sterilization treatment is required. There has been a demand for the preparation of a whey protein nutritional composition that can be prepared by application and has good emulsification stability that can withstand distribution and storage at room temperature.

  The present invention has been made in view of the above situation, and even when whey protein is blended, by emulsifying in combination with a specific emulsifier, it can withstand homogenization treatment and heat sterilization treatment during the production process, and can be prepared. Whey protein nutritional composition that ensures stable emulsification, has a homogeneous content, has a good flavor, and can be ingested during nutritional supplementation for the elderly and patients who need nutritional supplementation. Is to provide.

As a result of intensive studies to solve the above-mentioned problems, we have selected whey protein nutrition composition suitable for emulsification of whey protein nutrition composition and its combination, so that whey protein nutrition composition with good emulsification stability after heat sterilization treatment. I found out I could get something.
That is, this invention is shown to the following (1)-(5).
(1) A nutritional composition containing whey protein, lipids, sugars, vitamins and minerals, containing the following (A) and (B) as emulsifiers, and (A) emulsifier (B 0.5-3 parts by weight of whey protein nutritional composition which is liquid after heat sterilization.
(A) one or more organic acid monoglycerides selected from the group consisting of glyceryl monostearate succinate, glyceryl monostearate lactate, glyceryl monostearate diacetyl tartrate,
(B) Polyglycerin fatty acid ester having an HLB value of 12 to 14 and a melting point of the fatty acid constituting the emulsifier of 60 ° C. or lower.
(2) The whey protein nutrition composition according to (1) above, wherein the average particle size of fat globules in the preparation after heat sterilization is 0.4 μm or less.
(3) The whey protein nutrition composition according to (1) or (2) above, wherein the emulsifier selected from (B) is decaglycerin monomyristate and / or decaglycerin monooleate.
(4) The whey protein nutrition composition according to any one of (1) to (3) above, wherein the heat sterilization method is retort sterilization or UHT sterilization.
(5) The whey protein nutrition composition according to any one of (1) to (4), wherein the viscosity after heat sterilization is 30 mPa · s or less at room temperature.

  As described above, the present invention is a nutritional composition composed of protein, carbohydrate, lipid, vitamin, mineral, etc., characterized by containing lipid, protein as whey protein, and heat-sterilized. A whey protein nutritional composition can be provided.

Hereinafter, the nutritional composition of the present invention will be described in detail.
The milk used as the raw material for the whey protein in the present invention may be milk of any mammal such as cow, goat, sheep and horse. As the whey protein, those produced by conventional methods can be used, and proteins produced from whey such as cheese whey and acid whey can be used. There is no restriction on the manufacturing method in that case. For example, the production method includes spray drying, vacuum concentration method, electrodialysis method, ion exchange method, chromatography method, crystallization, or osmosis membrane method using membrane technology, reverse osmosis method, ultrafiltration method, precision A filtration method, a microfiltration method, a processing method such as nanofiltration, or any other method can be used. Moreover, you may use together the method of removing lactose. As whey protein in the present invention, commercially available delactose whey, low lactose whey, desalted whey, whey protein concentrate (WPC), whey protein isolate (WPI), α-lactalbumin, β -It can be used in combination of one or more or several kinds of raw materials such as lactoglobulin, but preferably WPC having a protein content of 70% or more in the final dry product of the raw materials is used.
Specific examples of whey proteins that can be used in the present invention include Lacprodan DI-8702 (Arrah's Ingredients Japan Co., Ltd.) and Calpro WPC8002 (Megure Japan Co., Ltd.).

As lipids in the present invention, lipids generally used for food can be used. For example, linseed oil, sesame oil, olive oil, sesame oil, rice bran oil, safflower oil, perilla oil, soybean oil, corn oil, rapeseed oil, germ oil, palm oil, palm kernel oil, sunflower oil, cottonseed oil, palm oil, Vegetable fats and oils such as peanut oil, animal fats and oils such as fish oil and milk fat, lipids such as medium chain fatty acids and highly unsaturated fatty acids can be used alone or in combination. In addition, processed preparations such as DHA, EPA, diacylglycerol and the like can be added.
As the emulsifier (A) in the present invention, glyceryl monostearate succinate, glyceryl monostearate lactate, and glyceryl monostearate diacetyl tartrate can be used. These organic acid monoglycerides mainly refer to derivatives that have improved functions such as ester bonding of an organic acid to monoglyceride to improve hydrophilicity. In the present invention, the organic acid monoglyceride is a lactic acid monoglyceride in which lactic acid is bound as an organic acid. Any one or more of diacetyltartaric acid monoglyceride combined with diacetyltartaric acid and succinic acid monoglyceride combined with succinic acid are used.
The organic acid monoglyceride is used in the final product in an amount of 0.05 to 0.4% by weight, preferably 0.15 to 0.3% by weight. If it is less than 0.05% by weight, emulsification becomes difficult, and if it exceeds 0.4% by weight, demulsification tends to be caused.

As the emulsifier (B) in the present invention, polyglycerin fatty acid ester is used. In this case, the polyglycerol fatty acid ester preferably has an HLB value of 12-14. If the HLB is lower than 12, the hydrophilicity becomes poor, so that it is difficult to impart emulsification stability. If the HLB is higher than 14, the solubilizing power is increased, which is not preferable for emulsification.
The HLB (Hydrophilic Lipophilic Balance) value in the present invention refers to the hydrophilic-hydrophobic balance usually used in the field of surfactants, and is calculated using commonly used calculation formulas and experimental methods. To do. Examples include the Griffin method, the Davies method, the Kawakami method, and the Atlas method. Moreover, you may use the numerical value of the HLB value described not only in these methods but in the catalog of a commercial item.
Most preferably, the Kawakami method represented by the following formula (1) is used.
In addition, the HLB value in the Example mentioned later described the value calculated according to the Kawakami method described below.
HLB = 7 + 11.7log ₁₀ (Mw / Mo) (1)
Mw: molecular weight of hydrophilic group, Mo: molecular weight of lipophilic group

Moreover, this polyglycerin fatty acid ester has a melting point of the constituent fatty acid of 60 ° C. or lower. When the melting point of the constituent fatty acid exceeds 60 ° C, the whey protein starts to denature at 62 ° C during the preparation of the whey protein nutrition composition of the present invention, and the SH / SS exchange reaction caused by the hydrophobic interaction is caused. This is not preferable because the accompanying modification occurs.
In this invention, it is preferable to use 0.5-3 weight part of emulsifiers selected from (B) with respect to 1 weight part of the emulsifier of (A).
In addition, in addition to the above-mentioned emulsifier, a general-purpose emulsifier can be added and used within a range not departing from the object of the present invention.

Various saccharides are blended in the saccharide in the present invention. Examples of such saccharides include starch, dextrin, and maltodextrin. More preferably, dextrin having a low degree of degradation is used to prevent osmotic diarrhea. What is in the range of DE value (Dextrose Equivalent) 8-25 is preferable, if it exists in this range, fluidity | liquidity can also be ensured and osmotic pressure can also be made low enough. Moreover, cluster dextrin and cyclodextrin can also be added. In addition to this, as sugars, monosaccharides such as glucose, fructose or galactose, xylitol, sugar alcohol, arabinose, inositol, sorbitol, disaccharides such as sucrose, lactose, maltose, trehalose, palatinose, etc. Is also possible.
Further, for the purpose of improving the intestinal environment, fructooligosaccharides, dairy oligosaccharides, isomaltoligosaccharides, lactulose and the like can be added.

As vitamins in the present invention, vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin K, niacin, pantothenic acid, folic acid, biotin, etc. can be used. One type may be used alone, or two or more types may be blended and used.
Examples of the mineral in the present invention include sodium, calcium, potassium, magnesium, iron, phosphorus, copper, zinc, chlorine, and the like. The compounds used in the present invention may be those conventionally used in foods, for example, calcium chloride, calcium citrate, calcium glycerophosphate, calcium gluconate, calcium hydroxide, calcium stearate, stearoyl calcium lactate, calcium carbonate, Calcium lactate, calcium dihydrogen pyrophosphate, calcium sulfate, tricalcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, uncalcined calcium, magnesium chloride, magnesium stearate, magnesium carbonate, magnesium sulfate, trimagnesium phosphate , Ferric chloride, sodium ferrous citrate, iron citrate, ammonium iron citrate, ferrous gluconate, iron lactate, ferric pyrophosphate, ferrous sulfate, zinc gluconate, zinc sulfate, glucone Acid copper, sulfur Copper and the like.

In addition to the minerals listed above, they can be blended in the form of organic salts such as iodine, selenium, chromium, molybdenum, manganese, inorganic salts, or yeast. In order to enhance dispersibility, a preparation in the form of an emulsion or slurry may be used.
In the present invention, various nutritional components can be blended in addition to the above active ingredients. Examples of such nutritional components include vitamins and minerals other than those described above.
In the present invention, it is desirable to use a thickening polysaccharide and an emulsion stabilizer in combination in order to further impart emulsion stability. Moreover, in this invention, you may mix | blend a dietary fiber.
This invention is not limited to these, You may add another component, an additive, etc. as needed. For example, citric acid, tartaric acid, malic acid, succinic acid, gluconic acid, fumaric acid, lactic acid, glycerin, high-intensity sweetener, acidulant, seasoning, caramel, extract, pH adjuster, propylene glycol fatty acid ester, gum arabic Additives used as usual food ingredients such as pigments, fragrances, preservatives and bacteriostatic agents may be added as appropriate.
In the production of the present invention, based on the composition range described above, if a method conventionally known as a production method of Examples and nutritional compositions described later, or a method newly provided in the future is used, The intended whey protein nutritional composition of the invention can be produced.

The homogenization in the present invention is to make a mixed liquid containing water and oil into an emulsion and further atomize the droplets of the emulsion. As one method of homogenization, for example, a stirrer having a rotating blade, a colloid mill having a disk rotating at high speed or a rotor and a fixed disk, an ultrasonic emulsifier, a homogenizer which is a kind of high-pressure pump (homogenizer), etc. Can be mentioned.
The whey protein nutritional composition in the present invention includes those in a state of being filled in a container or the like. In that case, a method of filling the container aseptically after pre-sterilizing the preparation (for example, UHT sterilization method and aseptic) It is possible to employ a method in which a filling method is used in combination, or a method of heating and sterilizing together with the container after filling the container (retort sterilization method). In addition, in the UHT sterilization method, a direct injection method such as a steam injection method in which water vapor is directly blown into the beverage or a steam infusion method in which the beverage is heated by being injected into the water vapor, an indirect heating method using a surface heat exchange device such as a plate or tube It can carry out by well-known methods, such as. In any sterilization method, heat treatment at 130 to 150 ° C. for about 2 to 60 seconds is preferable. In the case of retort sterilization, heat treatment at 110 to 120 ° C. for about 4 to 30 minutes is preferable.
Although it does not specifically limit as a container which accommodates the whey protein nutrition composition obtained by this invention, It is preferable that it is a form which a patient can ingest easily.

As a container to be used, a soft synthetic resin (for example, a plasticized vinyl chloride resin, a polyurethane resin, a polyethylene resin, a polypropylene resin, an ethylene-vinyl acetate copolymer, an ethylene-α-olefin copolymer, or other polyolefin-based resins). A sealed container formed of a resin, polyfluorocarbon, polyimide, etc.) and heat sterilizable is preferable. Moreover, a container formed of a material obtained by laminating a paper and an aluminum foil and a synthetic resin (for example, polyethylene) on the inner surface side of the container can also be used. This laminated container is suitable for the aseptic packaging method.
In addition, resins used in medical containers and the like can be used as appropriate. Gas barrier resin layers such as polyethylene terephthalate (PET), polyethylene naphthalate (PEN), ethylene-vinyl alcohol copolymer (EVOH), polyvinylidene chloride (PVDC), polyacrylonitrile, polyvinyl alcohol, polyamide, polyester, and aluminum foil , Layer with gas barrier properties such as aluminum vapor deposition film, silicon oxide film, aluminum oxide film, etc. If the container is required to be transparent, choose a transparent one of these, and it is necessary for the above soft synthetic resin It is preferable to use as a layer component of a film combining suitably.

In the present invention, the liquid state means a state in which the whey protein nutrition composition has a viscosity of 30 mPa · s or less after being heat-sterilized.
Viscosity is measured according to the 7th edition Food Additives Official Document. General test method 28. Viscosity measurement method Method 2 Rotational viscometer method is used. For example, it refers to a value measured using an RB80L viscometer (Toki Sangyo Co., Ltd.). In the following examples, values measured using the viscometer were described.
The whey protein nutrition composition thus prepared is an oil-in-water emulsion or the like, and the average particle size of the fat globules is preferably less than 0.4 μm. Here, the average particle diameter refers to a value measured with a laser diffraction type particle size distribution analyzer SALD-300V (Shimadzu Corporation) or a transmission type particle size distribution analyzer ZETASIZER 3000HS (MALVERN).
The whey protein nutritional composition thus obtained is used for nutritional supplementation to patients. The dosage form can be administered orally or by tube depending on the situation.

In addition, this whey protein nutritional composition can be used by adding a paste (thickener, gelling agent) as necessary when swallowing disorders are observed or when it is administered to the gastric fistula. It can also be prepared in the form of a gel or jelly.
The whey protein nutritional composition of the present invention varies depending on age, symptoms, etc., but when it is difficult to take a normal meal, 1200 kcal to 2000 kcal per day for each human adult is administered orally or enterally or enterally. Is preferably administered. It can also be used in combination with a normal meal as a supplement.

Examples of the present invention are shown below, but are not limited to these examples.
Example 1
Based on the formulation shown in Table 1, a whey protein nutrition composition was prepared by the method of Preparation Method 1. The viscosity of the obtained whey protein nutrition composition was 6.0 mPa · s.

(Preparation method 1)
While stirring 6 L of warm water of 40 ° C., Calpro WPC8002 (Megure Japan Co., Ltd.) was added little by little as trisodium phosphate, calcium chloride, magnesium oxide and whey protein, and after sufficient dissolution, emulsifier (B) As decaglycerin monomyristate (Sunsoft Q-14S, Taiyo Kagaku Co., Ltd.), as dextrin, add Sandeck # 250 (Sanwa Starch Co., Ltd.), potassium chloride, iron citrate, copper gluconate, zinc gluconate The mixture was sufficiently stirred to obtain an aqueous phase. Lactic acid glycerin monostearate (Sunsoft No. 661AS, Taiyo Kagaku Co., Ltd.) was added to the heated soybean oil as an emulsifier (A) and dissolved to obtain an oil phase. The oil phase was mixed with the aqueous phase heated to 60 ° C., and pre-emulsified for 5 minutes with a propeller stirrer to obtain a raw material solution. Thereafter, the raw material solution was homogenized at a pressure of 70 MPa using a high-pressure homogenizer. After the homogenization treatment, the resulting emulsion was dissolved in an appropriate amount of water and mixed with an aqueous solution of vitamin mix, aqueous sodium ascorbate, and peach essence, and water was added to make the total volume 10 L. Retort pouches (Dai Nippon Printing Co., Ltd.) were filled with 200 mL each, sealed, and subjected to a retort sterilization treatment at 120 ° C. for 20 minutes to obtain a whey protein nutrition composition.

(Example 2)
In Example 1, exactly the same preparation method as Example 1 was repeated except that the glyceryl glycerol monostearate of the emulsifier (A) was changed to glyceryl succinate monostearate (Sunsoft No. 681NU, Taiyo Kagaku Co., Ltd.). A whey protein nutritional composition was obtained. The viscosity of the obtained whey protein nutrition composition was 5.6 mPa · s.
(Example 3)
In Example 1, the same preparation method as in Example 1 was repeated except that the glyceryl monostearate of emulsifier (A) was changed to glyceryl monostearate diacetyl tartrate (Poem W-10, Riken Vitamin Co., Ltd.). A whey protein nutritional composition was obtained. The viscosity of the obtained whey protein nutrition composition was 6.8 mPa · s.
Example 4
A whey protein nutritional composition was obtained by repeating exactly the same preparation method as in Example 1, except that 15 g / 10 L of lactic acid glycerin monostearate of the emulsifier (A) was changed to 5 g / 10 L in Example 1. The viscosity of the obtained whey protein nutrition composition was 5.9 mPa · s.
(Example 5)
A whey protein nutrition composition was obtained by repeating exactly the same preparation method as in Example 1 except that 15 g / 10 L of lactic acid glycerin monostearate of the emulsifier (A) was changed to 20 g / 10 L in Example 1. The viscosity of the obtained whey protein nutrition composition was 6.0 mPa · s.

(Comparative Example 1)
In Example 1, exactly the same preparation method as Example 1 was repeated except that the glyceryl glycerol monostearate of the emulsifier (A) was changed to glyceryl glycerol monostearate (Sunsoft No. 621G, Taiyo Kagaku Co., Ltd.). A whey protein nutritional composition was obtained. The viscosity of the obtained whey protein nutritional composition was 6.2 mPa · s.
(Comparative Example 2)
In Example 1, the same preparation method as in Example 1 was repeated except that the lactic acid glycerol monostearate of the emulsifier (A) was changed to glycerol monostearate (Sunsoft No. 8004, Taiyo Kagaku Co., Ltd.). A clean protein nutritional composition was obtained. The viscosity of the obtained whey protein nutritional composition was 5.2 mPa · s.
(Comparative Example 3)
In Example 1, exactly the same preparation method as Example 1 was repeated except that the glyceryl monostearate of the emulsifier (A) was changed to glyceryl monosoleate succinate (Sunsoft No. 683CB, Taiyo Kagaku Co., Ltd.). A whey protein nutritional composition was obtained. The viscosity of the obtained whey protein nutritional composition was 5.2 mPa · s.
(Comparative Example 4)
In Example 1, the same preparation method as in Example 1 was repeated except that the lactic acid glycerol monostearate of the emulsifier (A) was changed to glycerol monooleate (Sunsoft No. 8070V, Taiyo Kagaku Co., Ltd.). A clean protein nutritional composition was obtained. The viscosity of the obtained whey protein nutrition composition was 4.9 mPa · s.
(Comparative Example 5)
A whey protein nutrition composition was obtained by repeating exactly the same preparation method as in Example 1, except that 15 g / 10 L of lactic acid glycerol monostearate as the emulsifier (A) was changed to 3 g / 10 L in Example 1. The viscosity of the obtained whey protein nutrition composition was 5.9 mPa · s.
(Comparative Example 6)
A whey protein nutrition composition was obtained by repeating exactly the same preparation method as in Example 1 except that 15 g / 10 L of lactic acid glycerin monostearate of the emulsifier (A) was changed to 25 g / 10 L in Example 1. The viscosity of the obtained whey protein nutrition composition was 6.0 mPa · s.

(Evaluation method 1)
The state immediately after the preparation of the whey protein nutritional compositions of Examples 1 to 5 and Comparative Examples 1 to 6 and after storage at 60 ° C. for 7 days was observed, and the average particle size was measured with a diffraction type particle size distribution analyzer SALD-300V did. The results are shown in Table 3. The state immediately after the preparation of the whey protein nutrition composition of Examples 1 to 3 in which the type of the emulsifier (A) was changed and after being stored at 60 ° C. for 7 days were all in a uniform liquid state, All were 0.4 μm or less. On the other hand, the state immediately after the preparation of the whey protein nutrition composition of Comparative Examples 1 to 4 in which the type of emulsifier (A) of Example 1 was changed was a uniform liquid, but was stored at 60 ° C. for 7 days. In the condition after the treatment, creaming or oil-off occurred, and the average particle size became larger than 0.4 μm. Moreover, the state immediately after preparation of the whey protein nutrition composition of Example 4 and 5 which changed the compounding quantity of the emulsifier (A) of Example 1 and after storing for 7 days at 60 degreeC is a uniform liquid state. The average particle size was 0.4 μm or less. On the other hand, the state immediately after the preparation of the whey protein nutrition composition of Comparative Examples 5 and 6 in which the blending amount of the emulsifier (A) of Example 1 was changed was a uniform liquid, but at 60 ° C. for 7 days. The state after storage caused creaming and the average particle size was larger than 0.4 μm.

(Example 6)
Based on the formulation shown in Table 4, a whey protein nutritional composition was prepared by the method of Preparation Method 2. The viscosity of the obtained whey protein nutrition composition was 4.5 mPa · s.

(Preparation method 2)
While stirring 6 L of warm water at 40 ° C., Lacprodan DI-8072 (Arrah's Ingredients Japan Co., Ltd.) was added little by little as trisodium phosphate, calcium chloride, magnesium oxide and whey protein and dissolved sufficiently. , Decaglycerin monooleate (SY Glyster MO-7S, Sakamoto Yakuhin Kogyo Co., Ltd.) as emulsifier (B), TK-16 (Matsuya Chemical Co., Ltd.) as dextrin, potassium chloride, iron citrate, copper gluconate, glucone Zinc acid was added and stirred well to obtain an aqueous phase. Lactic acid glycerin monostearate (Sunsoft No. 661AS, Taiyo Kagaku Co., Ltd.) was added to the heated soybean oil as an emulsifier (A) and dissolved to obtain an oil phase. The oil phase was mixed with the aqueous phase heated to 60 ° C., and pre-emulsified for 5 minutes with a propeller stirrer to obtain a raw material solution. Thereafter, the raw material solution was homogenized at a pressure of 70 MPa using a high-pressure homogenizer. After the homogenization treatment, the resulting emulsion was dissolved in an appropriate amount of water and mixed with a vitamin mix, an aqueous solution of sodium ascorbate, and a ume essence, and further mixed with water to make a total volume of 10L. Retort pouches (Dai Nippon Printing Co., Ltd.) were filled with 200 mL each, sealed, and subjected to a retort sterilization treatment at 120 ° C. for 20 minutes to obtain a whey protein nutrition composition.

(Example 7)
In Example 6, the same preparation method as in Example 6 was repeated except that the glyceryl glycerol monostearate of the emulsifier (A) was changed to glyceryl succinate monostearate (Sunsoft No. 681NU, Taiyo Kagaku Co., Ltd.). A whey protein nutritional composition was obtained. The viscosity of the obtained whey protein nutrition composition was 4.3 mPa · s.
(Example 8)
In Example 6, the exact same preparation method as in Example 6 was repeated except that the glyceryl monostearate of emulsifier (A) was changed to glyceryl monostearate diacetyl tartrate (Poem W-10, Riken Vitamin Co., Ltd.). A whey protein nutritional composition was obtained. The viscosity of the obtained whey protein nutrition composition was 5.0 mPa · s.
Example 9
In Example 7, a whey protein nutritional composition was obtained by repeating exactly the same preparation method as in Example 6 except that 10 g / 10 L of decaglycerin monooleate as the emulsifier (B) was changed to 20 g / 10 L. The viscosity of the obtained whey protein nutrition composition was 4.3 mPa · s.
(Example 10)
In Example 7, a whey protein nutritional composition was obtained by repeating exactly the same preparation method as in Example 6 except that 10 g / 10 L of decaglycerin monooleate as the emulsifier (B) was changed to 30 g / 10 L. The viscosity of the obtained whey protein nutrition composition was 4.3 mPa · s.
(Example 11)
A whey protein nutrition composition was obtained by repeating exactly the same preparation method as in Example 6, except that 10 g / 10 L of decaglycerin monooleate as the emulsifier (B) was changed to 40 g / 10 L in Example 7. The viscosity of the obtained whey protein nutrition composition was 4.3 mPa · s.

(Comparative Example 7)
In Example 7, the same preparation method as in Example 6 was repeated except that the decaglycerin monooleate of emulsifier (B) was changed to decaglycerin monolaurate (SY Glyster ML-750, Sakamoto Yakuhin Kogyo Co., Ltd.). A whey protein nutritional composition was obtained. The viscosity of the obtained whey protein nutrition composition was 3.8 mPa · s.
(Comparative Example 8)
In Example 7, the same preparation method as in Example 6 was repeated except that decaglycerin monooleate of emulsifier (B) was changed to decaglycerin monostearate (Sunsoft Q-18S, Taiyo Kagaku Co., Ltd.). A whey protein nutritional composition was obtained. The viscosity of the obtained whey protein nutrition composition was 4.8 mPa · s.
(Comparative Example 9)
In Example 7, the same preparation method as in Example 6 was repeated except that decaglycerin monooleate of emulsifier (B) was changed to decaglycerin distearate (Sunsoft Q-182S, Taiyo Kagaku Co., Ltd.). A whey protein nutritional composition was obtained. The viscosity of the obtained whey protein nutrition composition was 5.4 mPa · s.
(Comparative Example 10)
In Example 7, the same preparation method as in Example 6 was repeated except that decaglycerin monooleate of emulsifier (B) was changed to hexaglycerin monolaurate (SY Glyster ML-500, Sakamoto Yakuhin Kogyo Co., Ltd.). A whey protein nutritional composition was obtained. The viscosity of the obtained whey protein nutrition composition was 3.9 mPa · s.
(Comparative Example 11)
In Example 7, the same preparation method as in Example 6 was repeated except that the decaglycerin monooleate of the emulsifier (B) was changed to hexaglycerin monooleate (SY Glyster MO-5S, Sakamoto Pharmaceutical Co., Ltd.). A whey protein nutritional composition was obtained. The viscosity of the obtained whey protein nutrition composition was 3.9 mPa · s.
(Comparative Example 12)
In Example 7, the same preparation method as in Example 6 was repeated except that the decaglycerin monooleate of the emulsifier (B) was changed to tetraglycerin monooleate (SY Glyster MO-3S, Sakamoto Yakuhin Kogyo Co., Ltd.). A whey protein nutritional composition was obtained. The viscosity of the obtained whey protein nutrition composition was 4.0 mPa · s.

(Example 13)
In Example 7, a whey protein nutritional composition was obtained by repeating exactly the same preparation method as in Example 6 except that 10 g / 10 L of decaglycerin monooleate as the emulsifier (B) was changed to 5 g / 10 L. The viscosity of the obtained whey protein nutritional composition was 4.2 mPa · s.
(Example 14)
In Example 7, a whey protein nutritional composition was obtained by repeating exactly the same preparation method as in Example 6 except that 10 g / 10 L of decaglycerin monooleate as the emulsifier (B) was changed to 50 g / 10 L. The viscosity of the obtained whey protein nutrition composition was 4.3 mPa · s.

(Evaluation method 2)
Immediately after the preparation of the whey protein nutritional compositions of Examples 6 to 11 and Comparative Examples 7 to 14 and after storage at 60 ° C. for 7 days, the average particle size was measured with a diffraction type particle size distribution analyzer SALD-300V. did. The results are shown in Table 5. The state immediately after the preparation of the whey protein nutritional composition of Examples 6 to 8 in which the type of the emulsifier (B) of Examples 1 to 3 was changed and after storage at 60 ° C. for 7 days are all in a uniform liquid state. The average particle diameter was 0.4 μm or less. On the other hand, the conditions immediately after the preparation of the whey protein nutritional compositions of Comparative Examples 7 to 12 in which the type of the emulsifier (B) of Example 7 was changed were all uniform liquids, but stored at 60 ° C. for 7 days. After the treatment, creaming or agglomeration occurred, and the average particle size became larger than 0.4 μm. Moreover, the state immediately after preparation of the whey protein nutrition composition of Examples 9 to 11 in which the blending amount of the emulsifier (B) of Example 7 was changed and after being stored at 60 ° C. for 7 days are all in a uniform liquid state. The average particle size was 0.4 μm or less. On the other hand, the state immediately after the preparation of the whey protein nutritional compositions of Comparative Examples 13 and 14 in which the blending amount of the emulsifier (B) of Example 7 was changed was a uniform liquid, but at 60 ° C. for 7 days. The state after storage caused creaming and the average particle size was larger than 0.4 μm.

  The present invention can withstand homogenization and heat sterilization during the manufacturing process by emulsifying by combining a specific emulsifier even when whey protein is blended. Is a whey protein nutritional composition that is homogeneous and has a good flavor and can be taken in nutritional supplementation for the elderly and patients who need nutritional supplementation. is there.

Claims (5)

In a nutritional composition containing whey protein, lipids, carbohydrates, vitamins, minerals,
Whey protein nutritional composition containing the following (A) and (B) as an emulsifier, blending 0.5 to 3 parts by weight of the emulsifier (B) with respect to 1 part by weight of (A), and being liquid after heat sterilization object.
(A) one or more organic acid monoglycerides selected from the group consisting of glyceryl monostearate succinate, glyceryl monostearate lactate, glyceryl monostearate diacetyl tartrate,
(B) Polyglycerin fatty acid ester having an HLB value of 12 to 14 and a melting point of the fatty acid constituting the emulsifier of 60 ° C. or lower.   The whey protein nutrition composition according to claim 1, wherein the average particle diameter of fat globules in the preparation after heat sterilization is 0.4 µm or less.   The whey protein nutrition composition according to claim 1 or 2, wherein the emulsifier selected from (B) is decaglycerin monomyristate and / or decaglycerin monooleate.   The whey protein nutrition composition according to claims 1 to 3, wherein the heat sterilization method is retort sterilization or UHT sterilization.   The whey protein nutrition composition according to claims 1 to 4, wherein the viscosity after heat sterilization is 30 mPa · s or less at room temperature.