TW201249350A - Viscous nutritional composition - Google Patents

Abstract

In order to provide a liquid food that can be used in drip treatments and has a more physiologically desirable viscosity than a liquid food with extremely low viscosity, a nutritional composition is provided by using water-absorbing dietary fiber and starch that has not been subjected to gelatinization. The viscosity of the nutritional composition is maintained during a simple manufacturing process involving steps from preparing raw materials to filling containers with the nutritional composition, and said nutritional composition has a viscosity that is suitable for flexible containers with an outlet used for intubation administration by drip, or oral administration, after being treated by heat.

Description

201249350 VI. Description of the Invention: TECHNICAL FIELD OF THE INVENTION The present invention relates to a viscous nutritional composition. More specifically, the present invention relates to a nutritional composition which is physiologically viscous and which can be used to make a viscous food. [Prior Art]

W It is known that a low-viscosity liquid liquid food can cause a gastroesophageal reflux in a gastric fistula administered directly to the stomach. As a countermeasure, it can be preferably administered in a short time with a viscosity of 4000 to 20,000 mPa. .s (12 rpm) method of semi-solid shaped liquid food. Applicants have attempted such an injection to increase the number of cases in which symptoms are actually improved, and have gradually recognized that the method of directly administering liquid to the stomach is physiologically poor. On the other hand, in the case of using such a high-viscosity semi-solid-shaped liquid food, there is a problem that the natural dropping method as the prior method cannot be used, and it is necessary to perform the injection by using a complicated and laborious operation such as syringe injection. 'The burden of nurses or caregivers is greater. Therefore, it is desirable to use a liquid food which is physiologically more viscous than a liquid food having a very low viscosity as a mature method of natural drop administration. i However, it is also necessary to maintain the easy-to-manufacture viscosity in the steps from the blending of the raw materials to the filling in the container. For the semi-solidifying agent for enteral nutrient used by patients with stomach cramps, Japanese Patent Laid-Open No. 2010-065013 (Patent Document (1) has been replaced by a scorpion containing a molecule containing Aotata carrageenan (I〇ta_carrageenan) Kappa deer 164267.doc 201249350 The characteristic of Kappa-carrageenan. In this document, as the definition of "semi-solidification", there is the following description: "In this specification, the so-called semi-solidification, meaning It is a gel-like state in a static state, but it is in a state of a uniform paste by deformation or urging." The characteristics of the semi-solidified enteral nutrient of this document are as follows: Fill the 5 〇ml syringe of 3 〇 claws (7) with a semi-solidified enteral nutrient 25 μm, connect a tube with an inner diameter of 4 mm and a length of 3 〇〇mm, and use a clamp to press the tube at a speed of $ The stress at the time of 35 mm is 2 〇〇〇〇N/m2 or less. In Patent Document 1, although the dietary fiber is mentioned, there is no specific description of what kind of dietary fiber is used. Further, the nutrition described in the patent document 丄The system of the agent is not accompanied by slave heat sterilization In the paragraph of this document, 'the prior art nutrient agent has a description of the dangerous operation accompanying heating, and the heating is described as an unsatisfactory operation. 曰 Patent-Open Publication No. 2007-295877 (Patent Document 2) A gelatinous nutrient composition of a ritual protein having a gel (4) and a polyvalent metal salt and having a heat sterilization treatment is described. Patent Document 2 discloses a sodium sulfonate sodium in the paragraph [0009]. As a gelling agent. X, in paragraph [00^2], β has been loaded with 4 times concentrated juice of apple and heated under the step. The main purpose of the invention is to set the gel strength of the nutrient to In the case of the glycerin organic acid ester such as glycerin #檬月曰 fatty acid ester, the milk-containing component of the glycerin #夂月曰 fatty acid ester is described in Japanese Patent Application Laid-Open No. 63 (Patent Document 3). An emulsifier for gelatinous foods. In addition, 兮寸虹... The literature 5 contains a gelatinous food such as milk pudding, which is a gel-like food. The ancient, earthy, square, including: before the heat sterilization step 164267.doc 201249350 Emulsifier for heat sterilization, The step of curing the gelatinous food product: slowly cooling to make the milk-containing component, and the synergistic effect of the tackifier and the emulsifier, the patent documents 2 and n ..., δ are carried without darkness. Sexual dietary fiber is also undocumented and has no suggestion. As a method of manufacturing liquid food, this patent special opening 4 (Special-Legal Document 4) describes the following method to produce a special viscosity for the viscosity-dispersion dispersion. Liquid, heating, and retort sterilization to produce a liquid food having a specific viscosity. In this document, (4) sub-gel is mainly used as a tackifier. Regarding the synergistic effect of the tackifier and the emulsifier, Patent Document 4 has no record and no Dark is not. In the preparation example of paragraph _5 of the document, the use of dietary fiber as a raw material is described, but there is no specific description as to what kind of substance is used. In this document, there is no mention of the water-absorbing dietary fiber. Contain or imply. [Prior Art Document] [Patent Document 1] Patent Publication No. 2010-065013 [Patent Document 2] Japanese Patent Laid-Open No. 2007-295877 [Patent Document 3] Japanese Patent Laid-Open No. 2004-261063 [Patent Document 4] SUMMARY OF THE INVENTION [Problem to be Solved by the Invention] An object of the present invention is to provide a nutritional combination having a property of low viscosity before heat treatment and high viscosity after heat treatment. [Technical means for solving the problem] 164267.doc 201249350 This: The present invention is based on the following novel findings: The present invention 1 is heated by using water-absorbing dietary fiber. The viscosity of the substance is suppressed to a lower viscosity, and the composition after heat treatment: the viscosity is noticeably increased. Further, the composition reduces the free water by the water absorbing action of the above-mentioned dietary fiber, so that the amount of the above-mentioned composition can be reduced by imparting a certain amount of increase or the like. After the viscosity. Further, the inventors of the present invention completed the present invention as a nutritional composition based on the following novel findings: by using a starch which has not been pregelatinized, the viscosity of the composition before heat treatment is suppressed to a lower viscosity, Moreover, the composition after heat treatment: the viscosity is remarkably improved. That is, the present invention is as follows. π] a viscous nutritional composition containing water-absorbing dietary fibers and having a property of increasing the viscosity by heat treatment. [1] The nutritional composition according to the above [1], wherein the water-absorbing dietary fiber is one which has a property of improving water absorption by heat treatment. [3] The viscous nutritional composition according to the above Π] or [2], which contains a water-absorbing dietary fiber of Ojy.O% by weight relative to the nutritional composition, and has a viscosity increased by heat treatment. nature. [4] The nutritional composition according to any one of [3] to [3] wherein the water-absorbing dietary fiber is an insoluble dietary fiber. [5] The nutritional composition according to any one of [4], wherein the water-absorbing dietary fiber is an insoluble fiber of soybean dietary fiber and/or soybean bran. [6] The nutritional composition according to any one of the above [A] to [5], which comprises one or more of the group consisting of white matter, lipid or saccharide of egg 164267.doc 201249350, the proportion of the composition It is 1.06~1.5. [7] The nutritional composition according to any one of the above [1] to [6] which comprises one or a plurality of the group consisting of an adhesion promoter and an emulsifier. [8] The nutritional composition according to any one of the above [1] to [7] wherein the viscosity of the composition is 5 to 300 mPa · s, and the viscosity of the composition is 45 to 85 using a b-type viscosity meter. The viscosity at the time of measurement at 12 rpm at °C. [9] The nutritional composition according to any one of the above [1] to [8] wherein the homogenization treatment pressure is adjusted to 10 to 100 MPa to carry out homogenization treatment. [10] The nutritional composition according to any one of the above [1] to [9] wherein the viscosity of the composition is 300 by heat treatment and further storage at a temperature below normal temperature for 1 to 9 days. ～6700 mPa·s, the viscosity of the composition after heat treatment and further storage at a temperature below normal temperature for 1 to 90 days is a viscosity measured at 12 rpm at 20 ° C using a B-type viscometer. [11] A method for producing a viscous nutritional composition, comprising: i) preparing a water-absorbing dietary fiber in an amount of 0.1 to 3.0% by weight based on the nutritional composition, and 加压) a pressure treatment step for homogenization And iii) a heat treatment step, and the viscosity of the heat treated composition is 5 to 300 mPa·s, and the viscosity of the composition before the heat treatment is 12 rpm at 45 to 85 ° C using a B type viscosity meter. The viscosity at the time of measurement is heat-treated and stored at a temperature below room temperature for 1 to 90 days. The viscosity of the composition is 300 to 6700 mPa·s, which is heat-treated and stored at a temperature below room temperature for 1 to 90 曰. The latter group 5 164267.doc - 7 - 201249350 The viscosity of the compound was measured using a B-type viscometer at 20 ° C at 12 rpm. [12] A method for producing a viscous nutritional composition, comprising: i) preparing a water-absorbing dietary fiber in an amount of 0.1 to 3.0% by weight relative to the nutritional composition, and ii) a pressure treatment for homogenization Step, and iii) heat treatment step, and the viscosity of the composition before the heat treatment is 5 to 300 mPa · s, and the viscosity of the composition before the heat treatment is 12 at a temperature of 45 to 85 ° C using a b type viscosity meter. The viscosity at the time of measurement by rpm, the homogenization treatment pressure in the pressure treatment step for homogenization is 1 〇 to 100 MPa, and the viscosity of the composition after heat treatment at a temperature below normal temperature for 1 to 9 days is stored. The viscosity of the composition after heat treatment at 3 〇 0 to 67 〇 0 mPa · s' and stored at a temperature below room temperature for 1 to 90 Torr was measured at 12 rpm using a b-type viscometer at 20 ° C. Viscosity of time. [13] A viscous nutritional composition comprising a starch which has not been subjected to pregelatinization treatment and having a property of increasing viscosity by heat treatment. [14] The viscous nutritional composition according to the above [13], which contains 0.1 to 3,0% by weight of the unpregelatinized starch relative to the nutritional composition, and has a heat treatment treatment The nature of increasing the viscosity. [15] The nutritional composition according to any one of the above [13] to [14] which contains one or more of a group consisting of a protein, a lipid or a saccharide, and the composition has a specific gravity of 1.06 to 1.5. [16] The nutritional composition according to any one of the above [13] to [15] which comprises one or a plurality of the group consisting of a tackifier and an emulsifier. The nutritional composition according to any one of the above [13] to [16] wherein the viscosity of the composition is 5 to 300 mPa · s ' and the viscosity of the composition is B type viscosity. The viscosity at the time of measurement at 12 rpm at 45 to 85 °C. [18] The nutritional composition according to any one of the above [13] to [17] wherein the homogenization treatment pressure is adjusted to 10 to 100 MPa to carry out homogenization treatment. [19] The nutritional composition according to any one of the above [13] to [18], which is subjected to heat treatment and further stored at a temperature below normal temperature for 1 to 9 days to make the viscosity of the composition 300~ For the 6700 mPa·s, the viscosity of the composition which was heat-treated and further stored at a temperature lower than room temperature for 1 to 90 days was measured by using a B-type viscometer at 20 ° C at 12 rpm. [20] A method for producing a viscous nutritional composition, comprising: i) preparing a pre-gelatinized starch in an amount of 0.1 to 3.0% by weight relative to the nutritional composition, ii) for homogenizing Pressure treatment step, and

Hi) heat treatment step, and the viscosity of the composition before heat treatment is 5 to 300 mPa · s, and the viscosity of the composition before the heat treatment is measured at 12 rpm at 45 to 85 ° C using a B type viscosity meter. The viscosity of the time is heat-treated and stored at a temperature below room temperature for 1 to 90 days. The viscosity of the composition is 3 〇〇 to 6700 mPa · s 'The heat treatment is carried out and stored at a temperature below normal temperature 丨~9 The viscosity of the composition after the crucible was measured using a B-type viscometer at 20 ° C at 12 rpm. [21] A method for producing a viscous nutritional composition, comprising: 1) preparing to be 〇. 1~3·0% by weight relative to the nutritional composition, without pre-gelling 164267.doc • 9-201249350 a step of treating the starch, ii) a pressure treatment step for homogenization, and iii) a heat treatment step, and the viscosity of the composition before the heat treatment is 5 to 300 mPa · s, the composition before the heat treatment The viscosity is measured by using a B-type viscometer at a pressure of 12 rpm at 45 to 85 ° C, and the homogenization treatment pressure in the pressure treatment step for homogenization is 1 〇 1 〇〇 MPa, and heat treatment is performed. And the viscosity of the composition after storage for 1 to 90 days at a temperature below room temperature is 300 to 6700 mPa · s 'The viscosity of the composition after heat treatment and storage at a temperature below normal temperature for 1 to 90 days is to use b type The viscosity of the viscometer measured at 20 rpm at 12 rpm. The present specification includes the contents described in the specification and/or drawings of Japanese Patent Application No. 2011-108854, which is the priority of the present application, and the Japanese Patent Application No. 2-11_1-8857. [Effects of the Invention] By using the water-absorbent dietary fiber, it is possible to provide a nutritional composition which maintains the viscosity which is easy to manufacture in the step from the blending of the raw materials until filling in the container, and is used after the heat treatment The naturally falling tube is administered with a suitable viscosity. Further, by using the pre-gelatinized powder, it is possible to provide a nutritional composition which maintains the easy-to-manufacture viscosity in the step from the blending of the raw materials until filling in the container, and is treated by twisting. This is followed by a viscosity that is compatible with the administration of the tube. That is, the nutritional composition of the present invention is a nutrient rent which is easy to manufacture and which is easily administered by a tube. X, the nutritional composition of the present invention can be compared with the composition of the degree, the viscosity of the adhesive can be adjusted to the viscosity of the adhesive before the heat treatment is 164267.doc 201249350 water μ and then According to the fourth aspect of the invention, when the composition is used, the free water is reduced by the water absorption of the water-absorbing dietary fiber, so that the content of the tackifier or the like for imparting a certain point of production can be suppressed as compared with the previous one. The low level of two and two pounds need two: the invention's nutritional composition uses the pre-gelatinized treatment of the powder: 'even if no tackifier is added' can get the appropriate viscosity, so: The content of the tackifier or the like required for the viscosity is suppressed to a level lower than that of the eye. By means of the 'in the case of a composition having the same viscosity as the previous product', it is also easier to heat-treat the other raw materials to the homogenization step, and to save the raw materials used. - Part of the economic advantages. Further, the nutritional composition β of the present invention can be used for oral administration by using a pre-gelatinized powder of a pre-gelatinized treatment or a composition of a water-absorbent food to be sufficiently viscous. A flexible container (so-called eheer paek, etc.) having an outflow port. Moreover, the nutritional composition of the present invention can suppress the use amount of the tackifier to a lower 'related thereto' to allow the heat contained in the nutritional composition without excessively increasing the viscosity of the composition before the heat treatment. Higher than before. [Embodiment] The nutritional composition of the present invention is based on the novel finding that a composition having a high viscosity after heat treatment can be obtained by using water-absorbent dietary fiber and/or starch which has not been pregelatinized. Food fiber refers to a substance in a food that is hydrolyzed by human digestive enzymes. Depending on the affinity for water, it can be classified into water-soluble dietary fiber and insoluble dietary fiber. As its source, the structural material of the cell wall is known to 164267.doc 201249350 (cellulose, hemicellulose, insoluble pectin, lignin, chitin, etc.), non-constituting substances (water-soluble pectin, plant rubber, adhesive, seaweed) Polysaccharides, chemically modified polysaccharides, etc.) (edited by Yin Nanmin et al., Food Fiber, first published, 1982). The water-absorbent dietary fiber which can be used in the present invention means a food fiber having water absorbability, and more preferably has a property of improving water absorbability by heat treatment. If the nutritional composition of the present invention uses water-absorbent dietary fiber, the free water in the composition is reduced by its water absorption, so that the concentration of the tackifier or the like in the solution portion of the composition is equivalent to $ high. As a result, the viscosity of the cover due to the tackifier or the like is increased. Further, when a dietary fiber having improved water absorbability by heat treatment is used, the viscosity is further improved by heat treatment. Further, in the nutritional composition of the present invention containing the water-absorbent dietary fiber, a part of the powder which is not pre-gelatinized, a viscous polysaccharide, a fibrous cellulose, a crystalline cellulose or the like may be used in combination. Other substances that improve water absorption by heat treatment. In this case, the stomach heat treatment in the sputum is carried out, except for the heat sterilization described later: the package (10) or more, the addition of the minute or more, or the _ or more of 4 minutes or more. The water-absorbing food fiber 绻 n y fiber of the present invention is heat-treated with protein, lipid or saccharide. Alternatively, ^ ^ is separated from the protein, lipid or saccharide and added to the heat treatment, and added to the protein ^ lipid or glycoside. As the water-absorbing food (four) fiber of the present invention, insoluble food fibers can be preferably used. As an example of the above-mentioned non-woven fabric fiber, a fiber 164267.doc can be cited.

-12- 201249350 Prime, hemicellulose (xylan, glucomannan, xyloglucan, etc., two-fiber = poly-disaccharide, self-plant [vegetables (wanwang, dry-sort, "(four)) Sugar, come to the box, dry, fan, etc.), fruit two labor, radish 45, cowpea, fruit (fresh fruit, bananas, etc.), cereals (barley, wheat, " wheat, corn, waste, etc.), mites ( Ganzi, Ma Rong, Devil), beans (bean beans, soybeans, adzuki beans, chicken beans, kidney beans, zebra beans, etc.) second-class mills (wood fungus, fragrant, etc.), chestnuts, almonds, peanuts, : etc. Food fiber of insoluble fiber, microbes, etc. of food fiber = other natural products (animal, sea, ... solubility: dimension) from the above days... dry modification, partial decomposition or purification from & Into the edible insoluble fiber, soybean Chuzi, wheat noodles, bran I corn bran 'oat bran' rye bran 'gluten disaccharide, Qinzi, millet, wrestling, sorghum and other miscellaneous grains, Silent Valley (Danke) face buckwheat such as buckwheat, sesame face, bean curd, etc., as a good example, Insoluble fiber of soybean dietary fiber, soybean bran, etc. Further, regarding the above insoluble dietary fiber, those which remove a light component such as lignin, a large number of bonders, and an amorphous one can be preferably used. Insoluble fiber of the soybean dietary fiber to be used The above-mentioned water-absorbent dietary fiber may be used singly or in combination, and a food containing a large amount of the above-mentioned water-absorbing dietary fiber and an additive containing a large amount of the above-mentioned water-absorbing dietary fiber may be used. Moreover, in the present invention, a part of other dietary fibers may be used in combination with the water-absorbent dietary fiber. For example, the water-absorbing dietary fiber used in the composition of the present invention may contain at least the insoluble fiber of the soybean dietary fiber and / or soy bran. About example 164267.doc !3-

I 201249350 If the soybean is degreased, and the insoluble matter generated during water extraction is dried, it is obtained. Further, it is also possible to obtain the bean curd residue by drying it. Addition of Japanese food standard ingredients list according to five orders (Ministry of Education, Culture, Sports, Science and Technology: http.//www.mext.go.jp/b_menu/shingi/gijyutu/gijyutu3/tous =n/〇50318〇2'htm), soybean (dry) The total amount of dietary fiber contained, the amount of water-soluble dietary fiber, and the amount of insoluble dietary fiber are respectively g/ioo edible portion, h8 g/1 〇〇 edible portion, and i5 3 fresh edible portion. In addition, the total amount of dietary fiber contained in the bean curd (old method) is 9.7 g/1 00 edible portion, 〇3 ^ 〇 edible 4, 9.4, respectively. g/l00 edible part, tofu residue (new method) contains the total amount of vitamins, water-soluble dietary fiber amount 'insoluble food = old phase edible part, G.4g / ah food department, ui_ can be I Xiao: The Guangming's water-absorbing dietary fiber does not include the soybean-tackified polysaccharide composition, which is the raw material of the sputum. Nutrition in the present invention A so-called one-part water-soluble dietary fiber. stay. For example, when the two fingers make the grain into powder and make the powder of the powder, the residue J is as shown in the soybean gluten, the buckle _ residue, the ancient stomach, J, tg, 曰 and the powder is produced. ...:::麦=:;:::: _, shape, sometimes the face is also called sugar. Cut into the grass, the seed coat, the germ and other parts of the grass. The fruit produced in this statement is used synonymously. In addition, the Chuzi is used for all the noodles and sugars of the cereals as wheat, corn, and vegetables, and is not limited to, for example, a specific cereal such as !64267^〇〇...wheat, etc. as a surface which can be used in the present invention.

S 201249350 '...Specially limited, it can be cited as: chemically synthesized edible insoluble fiber 'Da Dan Chu Zi, wheat noodles, barley noodles, corn noodles, oatmeal noodles' rye chuzi, glutinous rice bran, rice bran, medlar, Hazelnuts, rotors, high-foil cereal bran, glutinous (legume) noodles, buckwheat and other bran, sesame bran, bean curd and so on. In the embodiment of the present invention, the powder of the state in which the pre-winning treatment is not used may be used instead of the water-absorbing dietary fiber, or the starch which has not been pre-gelatinized may be used together with the water-absorbing dietary fiber. It is known that if the water solution is heated to a state in which it is not pre-gelatinized, it will impart viscosity to the aqueous solution and improve water absorption. In the present specification, the starch in the crystalline state is referred to as the β-thumb powder, and the starch in which the nitrogen bond between the sugar bonds of the house powder is destroyed by the broken chain is referred to as (four) coagulation (four) powder. It is known that starch is gelled by heating, for example, by a heat treatment step to break hydrogen bonds. If the gelatinized temple powder is added to the nutritional composition before the heat treatment, the viscosity of the composition before the heat treatment is increased, which is not preferable. Therefore, the nutritional composition of the present invention is preferably a force-killing agent which does not contain gelatinized powder before treatment. The amount of the powder used in the state of the pre-gelatinization treatment of the nutritional composition of the present invention can be homogenized according to the viscosity of the prepared nutritional composition, the type and content of other components such as tackifiers and emulsifiers. If it is exemplified, it can be adjusted with respect to the nutritional composition. 55. (9)% by weight (w/w%), G 5〇~5 (10)% by weight (w/w%), Preferably, 〇. 〇 3 3 〇〇 weight % (w / w%), preferably 〇 · 1 〇 ~ 2.50% by weight (w / w%), preferably Q〗 Q ~ 2 2 () weight % (w/w% is preferably 0.10 to 2.00% by weight (w/w%), preferably 〇ι〇~] 5〇 weight I64267.doc • 15·201249350 /〇(w/w%) 'better In the case of the present invention, when the lower limit value and the upper limit value are set to the values of the above-mentioned ones, the use of the present invention may be unprepared. The amount of the starch in the state of the gelation treatment is referred to as Γ (lower limit) to (the upper limit). Examples of the type of the core powder used in the present invention include wheat flour, rice flour, and rye flour. Corn starch, waxy corn starch, jade Powder, potato starch, legume starch, sweet potato starch, tapioca starch, di-starch, sweet potato starch, etc., or two or more of the above-mentioned temple powders may be used in combination, or if it is a non-gelatinized temple powder, It is also possible to use modified starches. The water-absorbent dietary fiber of the present invention and the temple powder which has not been subjected to the (four) coagulation treatment have a high water absorption property upon heating, that is, they can also be collectively referred to as high water absorption during heating. In one embodiment, the nutritional composition of the present invention contains an auxiliary agent selected from the group consisting of water-absorbent dietary fibers and a pre-gelatinized precipitate, which has a high water absorption upon heating. The amount of the water-absorbing dietary fiber and/or the unpregelatinized starch used in the nutritional composition of the invention may be based on the viscosity of the nutritional composition produced, the absorbent dietary fiber or the ungelatinized treatment. The type of starch, the type and content of other ingredients such as food protein, tackifier, emulsifier, homogenized treatment house, etc., and appropriate adjustment; if exemplified, the limb 10~3·(10) weight can be made relative to the nutritional composition %(w/w%), preferably (four) seven 〇 weight. / 灿%), filial piety is 〇.1〇~2.2〇% by weight (w/w%), preferably 〇.1〇~2.00 Weight *% (w/w%), preferably 〇1〇~]5〇 weight. / rod %), preferably 0.20 M. 0% by weight, more preferably (4) ~. (10)% by weight. In the case where the above lower limit value and the above upper limit value are set to any of the above values, the amount of the water-absorbent dietary fiber to be used can be referred to as "the lower limit" (in the case of the above-mentioned I64267.doc 201249350). Value) ~ (upper limit)". In addition, the larger particles of the water-absorbing dietary fiber have excellent water absorption (Printed by Yin Nanmin et al., Food Fiber, first published, 982). The size of the dietary fiber which can be preferably used in the present month can be based on the viscosity of the prepared sap composition, the type and content of the absorbent dietary fiber, food protein, tackifier, emulsifier and the like. The type, content, and homogenization treatment (4) are appropriately adjusted; if it is exemplified, the shape of the water-absorbent dietary fiber before the water absorption can be exemplified by the size of the sieved mesh and not the size of 00'' More preferably, it is sieved through 60 meshes and has not been sieved to the size of 1 mesh. In the same case, the powder which is not pre-gelatinized is also suitable for cellulose, hemicellulose, etc., and water-soluble dietary fiber and insoluble dietary fiber are present according to the poly structure. Water is practical. On the other hand, as a viscosity-increasing stabilizer, the non-bathing dietary fiber containing cellulose and hemicellulose as a main component has hardly been purified. In soy food = insoluble dietary fiber, m 艮 艮 纤维 纤维 , , , , , 而且 八 八 八 八 八 八 八 八 八 八 八 八 八 八 八 八 八 八 八 八 八 八 八 八 八 八 八 八 八 八 八Soy noodles are known. The raw material of dietary fiber is widely used as an example of an elixir, a viscosity-increasing stabilizer, and a tanning material j (also referred to as a gelling agent, a stable paste) which can be used in the present invention. _ Antler 164267.doc -17· 201249350 Vegetable gum, I-carrageenan, λ deeroxy pectin, high methoxy glue, xiaojiaojiao, gelatin, low-mesh fat, gellan gum = 1 H low strength乙昊绍Μ 谬, tamarind, propylene glycol, ethyl ethyl cellulose mixed with polysaccharides, etc., as a preferred example, can be:: = point. The above-mentioned tackifier can be used in the type #n, in the middle of this month, or in combination with the above tackifier. ρ points other tackifiers. m, for example, may also contain a staghorn table gum and/or low strength agar in the tackifier used in the composition of the present invention. The amount of tackifier used in the compound can be based on the viscosity of the nutrient produced, the type of tackifier, water-absorbing dietary fiber and/or starch: pre-gelatinized starch, emulsifier, etc. The types of other ingredients, including the 'homogeneous treatment pressure, and so on. In the case where the tackifier is used in the present invention, the lower limit amount thereof is, for example, 0.01% by weight with respect to the nutritional composition, which is 0.22% by weight, and 〇〇5 by weight, with respect to the upper limit thereof. By way of example, it may be 2.0% by weight, based on the nutritional composition, of 1% by weight, and 5% by weight. In the present invention, when the lower limit value and the upper limit value are set to the values of the above-mentioned values, the amount of the tackifier to be used can be referred to as "(lower limit value) to (upper limit value). value)". Further, in the present invention, a tackifier may not be used. Carrageenan is a salt of sulphuric acid vinegar containing polysaccharides of galactose and dehydrated galactose. Water or an aqueous solution can be used for the whole body of Changzhi Shacai, Gu Lincai 'Ginkgo biloba, Nen (4), and Carrageen It is obtained by extraction and purification (purified carrageenan). As an alias, it is also called carrageenan, carrageenan, carrageenin, Carrageenan. It can also be used to dry the unicorns of eucalyptus 164267.doc -18- 201249350, or to neutralize and dry the eucalyptus powder obtained after the treatment, or to process the lycopene. According to the ratio of galactose to dehydrated galactose or the number of sulfates, there are mainly κ_, [_, λ_ type of carrageenan. X, there is also a part of the κ 鹿 鹿 耀 耀 耀 耀 κ 经 谬 鹿 鹿 鹿 鹿 鹿 鹿 鹿 鹿 鹿 鹿 鹿 鹿 鹿 鹿 鹿 鹿 鹿 鹿 鹿 鹿 鹿 鹿 鹿 鹿 鹿The kappa- and b-type carrageenan has a gelling property, and the viscosity in the aqueous solution is 1C-carrageenan. If the aqueous solution is cooled, the carrageenan forms a hard and sputum gel, which forms a viscoelastic gel. In addition, the Κ- and Bu-type carrageenan reacts with salt or milk protein to form a strong gel (Higashi Koto, Food Additives, Food Science Journal, 1997, Ρ.74; and natural products) Fact Sheet No. 14 Edition, Food and Science Society, issued in 1998, ρ.11〇Μ11) β The so-called low-intensity cycloaliphatic refers to the separation of agar components by heat treatment of the fat filling. The gel strength (day cold water type) was adjusted so that it was 10 to 250 g/cm 2 at 15% agar gradient, and the gel strength was lower than that of the fat. The low-intensity slow fat can be produced, for example, according to the method described in Japanese Patent No. 3414954. In addition, the so-called gel strength (daily cold water type) refers to a gel which is solidified by preparing a 1.5% solution of a fat-filled solution and placed in a second generation for 15 hours, and can withstand 2 () per i em2 on the surface thereof. The maximum weight in seconds (8). As an example of the emulsifier which can be used in the towel of the present invention, glycerin fat I is self-tanning (for example, 'five glycerol monolaurate vinegar, hexaglycerol monolaurate vinegar, ten t single laurel ^, tetraglycerin monostearate , glycerol monostearate ^: glycerol distarchate, diglycerin monooleic acid, ten glycerol monooleic acid 8 曰 ten glycerol meson acid g, etc. p organic acid (acetic acid, lactic acid, rub (four), 164267 .doc 201249350 琥拍,:二乙丑酒石酸, etc.) monoglycerin vinegar, polyglycerin fatty acid vinegar, propanol fatty acid 酉 、, poly gan, 、, 初 、 & A ^ human 4 ' 5 ricinole, Sorbitan fatty acid vinegar, sucrose fatty acid ester (for example, S-sugar mesylate Ss, sugar stearate, sucrose myristate, etc.), (canola, egg yolk, fractionation, milk, etc.) The enzyme is decomposed (4) with a lipid (for example, a material such as rapeseed (tetra), etc.), and a preferred example is an organic acid monoglycerin. The above-mentioned milk (4) may be used in combination or in combination, or a hydrophilic emulsifier may be used. The pot emulsifier combination makes H in the invention towel, and can also be used in the above emulsifier The amount of the emulsifier is less than the emulsifier other than the above emulsifier. For example, the emulsifier used in the composition of the present invention may contain at least succinic acid monoglyceride and/or dihydrogen tartaric acid. The monoglycerin may also contain at least an organic acid monoglyceride in the emulsifier used in the composition of the present invention. The emulsifier may be added in an amount according to the viscosity of the prepared nutritional composition, the type of the emulsifier, and the water absorption. The content of the other raw materials, such as the food fiber and the thickener, is appropriately adjusted, and the lower limit amount is, for example, 0.02% by weight, and 0.05% by weight, based on the nutritional composition. 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 The weight % is t 5% by weight and is 1 〇 〇 ❶Λ. In the present invention, when the lower limit value and the upper limit value are set to any of the above values, the emulsified used can be used. The amount of the agent is recorded as "( Lower limit) ~ (upper limit). Monoglyceride is a fatty acid bonded to one of the hydroxyl groups of glycerol. Organic acid monoglyceride refers to the esterification of the organic acid with the hydroxyl group of the above monoglyceride 164267. Doc -20·

S 201249350 is a key combination. The diethylene tartrate monoglyceride is obtained by ester-bonding a compound obtained by subjecting a hydroxyl group of tartaric acid to an ethoxylated group to a hydroxyl group of the above monoglyceride. Also known as TMG, DATEM (Diacetyl Tartaric (Acid) ester 〇f monoglyCeride). Sometimes used for 〇/W (ou in Water) type emulsification. The succinic acid monoglyceride is obtained by ester-bonding succinic acid to the hydroxyl group of the above monoglyceride. As an alias, it is also called SMG (Suceinic Add esters of monogiyceride). Sometimes used for 〇/w emulsification. In the present invention, 'as an example of a fatty acid constituting an organic acid monoglyceride, a saturated fat (tetra) or a residue of octanoic acid, citric acid, lauric acid, citric acid, palmitic acid, stearic acid or oleic acid may be mentioned. (d), but is not limited to these examples. In the present invention, the food egg 2 can be used in all or part of the protein: as an example of the food protein in the present invention, a protein derived from milk (age protein, road protein sodium, MPC (Milk Protein = two concentrated milk proteins), α, protein, β · eggs...: etc., such decomposition products, etc.), proteins derived from soybean (glycinin, β-conglycinin 篝, .^) Bei I Badan Noodle Protein. Protein from wheat (gluten, noodles, white, etc.), protein from meat (muscle structure protein, myosin, actin, etc.) Egg condensate, ..., meat protein (fascin, actin, myosin, (four) actin albumin, egg yolk egg (four)), / /), protein from eggs (print as a better In the present invention, protein sodium 164267.doc '21. 201249350 can be used in a variety of species or in combination, and in the present invention, Can also use some of the above proteins together For example, the food protein used in the composition of the present invention may contain at least a complex protein sodium. The amount of the food protein used in the nutritional composition of the present invention may be: the viscosity and the enthalpy of the prepared nutritional composition. , ionic strength, temperature, type of food protein, dietary fiber, tackifier, emulsifier, etc., other types, content 'homogeneous treatment, etc.' and appropriate adjustment, if exemplified, can be used relative to the nutritional composition 〇~12 〇% by weight (w/w%), preferably 2.0 to 1 〇. 〇% by weight, more preferably 3 〇 to 8 〇. The nutritional composition of the present invention may also contain saccharides. Examples of the saccharide in the present invention include: powders such as powder killing, dextrin, cellulose, glucomannan: dextran, chitin, fructooligosaccharide, chitooligosaccharide, mannooligosaccharide, and low molecular weight. Polysaccharides, low molecular weight dextrin, low molecular weight cellulose, low molecular weight glucomannan, etc. For example, DE value (1) can be used as (7) "eqUiVaUnt, dextrose equivalent" is 12~50, 15~40, 20~40 Also, 'sugars can come from plants and animals. Any one of the microorganisms, such as microorganisms, can also come from chemical synthesizers. For example, 'can be used directly from plants (Ma Ling Bo, rice, sweet potato, corn, wheat, beans (broad beans, mung beans, adzuki beans, etc.), Mu Bo, etc.) Carbohydrates such as animals (clam shells, aphids, shellfish, etc.), microorganisms ((4), levies, etc.), or may be partially or completely carried out by means of enzyme reaction 'utilizing microbial reactions, heat, chemical reactions, etc. The amount of the saccharide used in the nutritional composition of the present invention may be determined according to the viscosity of the nutritional composition to be prepared, the emulsifier, the tackifier, the protein, the lipid, and the like. Or content, etc., and appropriate adjustment, choose 164267.doc

S •11· 201249350 Choice. /Sperm refers to a product obtained by decomposing heat, acid, yeast (4) powder, etc., and purifying it as needed. As an alias, it is also called Brix, Temple Powder =, D Cafe. According to the degree of the method or the degree of decomposition, there are various pastes as examples of various dextrins: maltodextrin, indigestible dextrin (water-soluble dietary fiber), cyclodextrin, solubilized powder, and keyed corn Sugar and so on. The dextrin can be evaluated according to the dextrose equivalent. The practitioner can measure DE by a conventional method. For example, the dextrose equivalent of maltodextrin is set to 3 to 20. The dextrose equivalent (4) of the dextrin used in the present invention is usually 50 to 12 〇, more preferably 2 to 4 〇. The dextrin can also be used in combination with dextrin having other DE. In the nutritional composition of the present invention, water, protein, and saccharide may be used in addition to the above-mentioned water-absorbing dietary fiber and/or pre-gelatinized starch, tackifier, emulsifier, food protein, and sugar. , lipids, vitamins, minerals, organic acids, organic bases, fruit juices, spices, regulators, etc. Examples of the protein include, for example, proteins derived from milk, proteinase decomposition products, whole milk powder, skim milk powder, cool protein, road protein decomposition product, whey powder, whey protein, whey protein concentrate, whey. Protein isolate, whey protein hydrolyzate, (iv) protein 'β-Bin protein, κ-road protein, β-lactoglobulin, α-lactal lactoferrin, soybean protein, egg protein, meat protein, and other animal and plant proteins, Decomposed substances such as oil, whey minerals, butter, whey, non-protein nitrogen, @liquid acid, constitutive lipids, lactose, etc., and other components derived from milk, etc. , or an amino acid or amino acid. As 164267.doc -23· 201249350 saccharide 'eg can be listed in the column. 撼 举 · · 糖 糖 糖 糖 糖 糖 糖 糖 改 改 改 改 改 改 改 改 改 改 改 改 改 改 改 改 改 改 改 改 改 改 改 改 改 改 改 改 改 改铉乂杨自曰; 艮物纤维专. Examples of the lipid include, for example, 1 oil, fish oil, and the like, and the likes of 簟 牛 牛 牛, lard hydrogenated oil, vinegar exchange oil, etc., animal, moon, oyster sauce, safflower oil, _ vegetable oil, coconut oil, and the like Vegetable oils such as oil, hydrogenated oil, and ester exchange oil. Examples of the vitamins include, for example, vitamins, dihydrogen, male "m-carotenoids, vitamin B, vitamin C, vitamins, vitamins, vitamins, vitamins, vitamins, vitamins, vitamins, vitamins, niacin, niacin. In the case of alkali acids, pantothenic acid, biotin, inositol, biliary test, folic acid, etc.; as minerals, for example, @, 卸, town, sodium, copper, iron, sputum, zinc, strontium, etc. can be cited as organic acids, For example, frequency acid, citric acid, lactic acid, tartaric acid, erythorbic acid, etc. may be used in combination of two or more types. 'Synthetic products and/or inclusions may be used; a large number of such foods. The nutritional composition can be adjusted by adding protein, lipid raft, and substance to the field. The nutrient S nutrition composition of the present invention may contain, for example, 3 to 10 g/l g, preferably 4 ~8 g / 1 〇〇 β 6 尺 马 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 〜8 g/l〇〇g, more preferably 3~6 dan 仏 仏 / 8 〇 8 1 1. The nutritional composition of the present invention may contain, for example, saccharide 13~3 g/100 g ' Preferably, it is preferably from 2 g/100 g', more preferably from 20 to 25 g/100, per g of the field. The nutrient of the present invention is compatible with the lip, the mouth white matter, the lipid, and the saccharide having the specific fluidization characteristics described above. m egg The nutritional composition of the present invention can be used in accordance with the use of < 碉 比重 比重 。 。 。 164 267 267 267 267 267 267 267 267 267 267 267 267 267 267 267 267 267 267 267 267 267 267 267 267 267 267 267 267 267 267 267 267 267 267 267 267 267 267 267 267 1·1 or more, less than 1.5, less than 1.4, less than 1.3, not up to 1.2 ' For example, it can be set to i 064 5, } 07m 5, i4, 1.09-1.3, ii~ι·2, li~ι.15 m~1.15, 1.13~1.15, preferably 1,135~1·145. The user can adjust the respective components to adjust the specific gravity of the composition. The specific gravity varies depending on the temperature', but for convenience, in the present specification The term "specific gravity" means 2 (the value under TC. The specific gravity of the composition can be calculated from the weight and volume of each component' or can be measured by a conventional method such as a densitometer. In the present specification, the so-called nutritional combination The substance contains protein, lipid, saccharide, etc., and the proportion of the composition is 丨〇6 or more, for example, 1 · 〇 6 1.5 ' For example, 1.07 to 1.5, for example, 1 · 〇 8 to 1.4, for example, 1. 〇 9 to 1.3, for example, 1.1 to 1.2, for example, 丨·!~!^, for example, 112 to 115, For example, a composition of 1·13~1·15, 1·Π5~1.145. After blending some or all of the above raw materials, homogenization is carried out as needed. The term "homogeneous" means that the blended components are sufficiently mixed. It is homogenized, and the coarse particles of the fat globule or other components are mechanically refined to prevent the fat and the like from floating and agglomerating, and the nutritional composition is uniformly emulsified. If the homogenization treatment is carried out, the viscosity after the heat treatment can be lowered, and the generation of the sinking (killing particles) can be reduced, and the viscosity of the nutritional composition or the formation of the phlegm can be controlled by adjusting the homogenization treatment pressure. Homogenization is usually carried out by using a replenishing homogenizer to carry the conditioning solution under a specific house power. In the present invention, it is preferable to carry out the homogenization treatment in the homogenization treatment of 10, ^, 40, 60, 1 Mpa, etc., but the treatment pressure is not limited to these examples. That is, in addition to the use of the above-mentioned tackifier and emulsifier, it may be homogenized by a homogenization treatment of 1 〇 to 1 〇〇Mpa, and heat treatment and storage at a temperature below normal temperature, for example, 7 days. The viscosity of the composition after the time (B type viscosity meter '20 °C ' 12 rpm) is adjusted to 3〇〇~67〇〇mPa · s, for example 400-6700 mPa · s ° After the raw materials are mixed, the homogenization treatment can be Perform at any suitable temperature. The homogenization treatment can be, for example, 2 〇. It can be carried out at room temperature, or at a higher temperature, for example, 20 to 85. (:, for example, 45 to 8 〇 < t, preferably 45 to 70 ° C, more preferably 5 (at a temperature of about TC to 6 〇 t. The homogenization treatment is preferably from 50 ° C to 60 °) The viscosity of the composition in the homogenization step (B type viscosity meter, temperature of homogenization treatment '12 rpm) can be suppressed to about 5 to 300 mPa · s. In the production of the nutritional composition of the invention, heat treatment or heat sterilization is carried out. The heat sterilization condition can be carried out using the sterilization conditions of a usual food, and can be heat-sterilized by using a conventional apparatus. For example, 62 to 65 can be used. 72°C or more xl5 seconds or more, 72t or more χ15 minutes or more, 120~1 50 CX 1~5 seconds of sterilization, or 121~i24〇C x5~20 minutes, 105~140C sterilization, cooking (pressure heating) sterilization , autoclaving, etc., but not limited to these examples. Heat sterilization is preferably carried out under pressure. By heat sterilization, it can be sterilized and can increase the viscosity of the nutritional composition. In the present specification, 'sterilization And sterilization as a synonymous use. In addition, retort sterilization can be used It is used in one aspect of heat sterilization. The nutritional paper composition of the present invention is preferably a starch, a tackifier or an emulsifier which is not pregelatinized by the water-absorbing dietary fiber and/or I64267.doc •26·201249350. The viscosity before mixing with the food protein and the like is 5 to 8 10 mPa · s, preferably 5 300 mPa · s, preferably 1 〇 2 〇〇 mpa · s , more preferably 2 〇 1 The step of 〇〇mPa.s' from the blending of the raw materials until filling in the container maintains the easy-to-manufacture viscosity. The above viscosity is measured using a B-type viscometer at a condition of 12 rPm of 45 to 85. 〇, preferably 45~ 70t, more preferably the viscosity obtained under 50~60t. Also, the viscosity of the mixture before heat treatment is 2〇(>c) (B type viscosity meter, 12 is 5~810 mPa · s, compared Preferably 5 to 400 mPa · s ' is preferably 5 〇 ~ 3 〇〇 mpa · s, more preferably ι 〇〇 ~ 3 〇〇 mpa · s. The viscosity of the mixture before heat treatment is less than 5 yang · In the case of s, abnormalities such as precipitation of components in the mixed solution may occur. Conversely, if the viscosity of the mixed solution before heat treatment (B type viscosity) , 45~85t, i2 rpm) If the temperature exceeds 300 mPa·s, the solution operation in the homogenization step becomes difficult, and the like. In the present specification, the viscosity before the heat treatment is 5 to 3 以 claws to s, In this case, it is set to the lower limit or more and the upper limit is not reached. That is, 5 to 300 mPa, s means 5 mpa.s or more and less than 300 mPa · s. After the heat treatment and storage at a temperature below normal temperature, the viscosity (B type viscometer, 2nd generation, 12 (four) is gradually increased, and the viscosity is substantially stabilized after a certain period of time. The time to preserve the composition can vary from the desired viscosity to a few hours ~ T dry, 4, 5, 6, 6, 1 , 50, 60, 70, 80,, Choose the appropriate ones on the 14th, 2nd, 30th, 40th, and 90th. That is, 164267.doc 201249350 The composition of the present invention can be, for example, 1 to 90 Å, preferably 5 to 6 Å, more preferably 7 to 30 Å, and still more preferably 7 Å, during storage after heat treatment. . The nutritional composition of the preferred embodiment of the present invention is stored at a temperature below room temperature after heat treatment, and after about 7 ( (about 1 week later) viscosity (B type viscosity meter '20 ° C ' 12 rpm) It is generally stable. The practitioner can appropriately determine the time until the viscosity of the composition after the heat treatment is constant by using a conventional method. Further, it is preferable to carry out heat treatment and further store the viscosity of the nutritional composition of the present invention after a specific time of, for example, 7 days at a temperature of 15 to 25 Torr (B type viscosity meter, 2 〇 ° c, 12 rpm) can be set to 3 〇〇 mpa · s or more 4 〇〇 mPa · s or more, 500 mPa · s or more, 600 mPa · s or more, 700 mPa · s or more, 8 〇〇 mpa · s or more, 900 mPa · s or more, 1000 mPa · s or more, 1200 mPa · s or more, less than 6700 mPa .s 'Unsupplied 6000 mpa · s, less than 5000 mPa · s, less than 4000 mPa · s, less than 3000 mpa · s, The viscosity of the nutritional composition of the present invention after the heat treatment and further storage at a temperature below normal temperature for a certain period of time is, for example, 3 〇〇 to 67 〇〇 mPa · s, which is less than 2000 mPa·s. Preferably, it is 400 to 6700 mPa·s, preferably 400 to 2000 mPa·s, more preferably 500 to 15 μmPa·s. The preservation of the nutritional composition of the present invention after heat treatment is preferably carried out. °c~ at a temperature below normal temperature. By adjusting to the above viscosity, liquid can be administered to the ingestor In the case of a nutritional composition, 'the method used previously by natural drop administration is used. The result 'can eliminate the gastroesophageal reflux which is a problem when administering a low-viscosity nutrient composition, or to give a high viscosity (for example) 7000~20000 mPa 164267.doc •28- 201249350 • S) The semi-solid shape nutritional composition becomes a troublesome syringe injection and other complicated operations, so that simple administration can be achieved. Or, if the type of emulsifier is appropriately adjusted, the viscosity is increased. The content of the other raw materials such as the agent, the homogenization treatment pressure, etc., can obtain the same degree of viscosity as the semi-solid liquid food of 4000 mpa·s or more (B type viscosity meter, 2 (rc, 12 rpm) composition. The material can be used in liquid foods, or in various containers used for oral and oral nutrition. As an example, a flexible container having a liquid outlet or a mouthpiece or a nutrient for oral nutrition can be used (so-called soft pack, Nutritional packs, etc., by appropriately adjusting the viscosity, can also be obtained from a nutritional combination used in a flexible container (so-called cheer pack) having an outlet for oral administration. The viscosity of the composition is determined by heat treatment and storage at a temperature below room temperature for a specific time of, for example, 7 Torr (any time point is measured at 20 rpm using an 8-type viscometer at 20 ° C) It is 1.5 to 20 times, preferably 2 to 12 times, more preferably: ^ to 丨〇 times, compared with the viscosity before heat treatment. In the present specification, when the viscosity of the nutritional composition of the present invention after heat treatment and further storage at a temperature below normal temperature is 300 to 6700 mpa·3, it means that the lower limit is not higher than the upper limit. The scope. That is, the so-called 300 to 6700 mPa · s means 3 〇〇 mPa · 8 or more and less than 6700 mPa · s. The viscosity of the nutritional composition of the present invention can be determined by a conventional method. As an example, the viscosity can be measured using a B-type viscometer (2 〇 ～ 85. 〇, 12 rpm). The viscosity (2〇t, 12 rpm) of the nutritional composition of the present invention can be, for example, based on the "Performance Permit for Display of Special Purpose Foods, and the Test Method for Foods for Elderly People, 164267.doc -29-201249350" 3 Viscosity ("About In the case of the elderly, the food safety section of the Health and Welfare Division of the Health and Welfare Bureau of the Ministry of Health and Health is the second time. Specifically, the i*pm rotation is used, and the value obtained by multiplying the reading after 2 minutes by the coefficient corresponding to the value is performed in mPa· measurement system at 20±2 t. As another example, the viscosity in the manufacturing step may be appropriately or continuously measured using an in-line type viscometer such as a torsional vibration viscometer or an ultrasonic viscometer rotary viscometer. The composition has a heat-treated dietary fiber and/or an effect of pre-gelatinized treatment of the powdered powder, and has a specific time for heat treatment and further storage at a temperature below normal temperature, for example, 丨~卯, for example, 7 days. After Therefore, the viscosity before the heat treatment can be suppressed to be lower than that of the composition mainly by the tackifier to improve the viscosity. That is, the present invention provides an easy to manufacture and easy administration by a tube. On the other hand, for example, as shown in Comparative Example 1 of Example 3, which will be described later, an emulsifier is added without containing water-absorbing dietary fiber and without pre-gelatinized starch. The nutrient composition was compared with the viscosity before the heat treatment (B type viscosity meter '20 ° C, 12 rpm), and the viscosity was not improved even after heat treatment and further storage at a temperature below normal temperature for 7 days. The effect of the so-called water-absorbent dietary fiber and/or the pre-gelatinized temple powder refers to the specific time during which the heat treatment is carried out for production and further stored at a temperature below normal temperature, for example, 曰90曰, for example, 7曰. Post-viscosity (B-type viscometer, 20 ° C, 12 rpm) is 300~6700 mPa·s of nutrient group 164267.doc -30- 201249350 Compound time and nutrient composition mainly by viscosity increase by tackifier Compared to the viscosity, even if The viscosity of the composition before the heat treatment is remarkably low, and if the heat treatment is carried out and further stored at a temperature below normal temperature, for example, (4), for example, at a specific time of 7 days, the viscosity of the composition may also be mainly caused by The viscosity-increasing agent can increase the nutritional composition of the viscosity to the same extent or above. The nutritional composition of the present invention can appropriately adjust the water-absorbing dietary fiber contained therein and/or the starch, the tackifier and the emulsifier which are not pre-gelatinized. The ratio is adjusted to obtain a nutritional composition which is subjected to heat treatment and thereafter has a specific viscosity after a specific time of, for example, 1 to 90 days, for example, 7 days, at a temperature below normal temperature, since the viscosity is contained by the nutritional composition. The content or type of protein or fat, the size of the fat before sterilization, etc., so that the mixing ratio of the absorbent food fiber and/or the pre-gelatinized powder, tackifier and emulsifier can be appropriately adjusted. . The nutritional composition of the present invention can be sufficiently viscous by adjusting the amount of water-absorbing dietary fiber used and/or the amount of unpregelatinized starch, etc., and can also be used for oral administration. Used in flexible containers with flow outlets. The flexible container having an outflow port for oral administration is a so-called Cheer pack, and means a person having a flow outlet on a flexible bag-shaped container body, for example, a tubular water outlet is fixed. As an alias, there is an aluminum soft bag with a spout, a water outlet for a flexible container, a flexible bag container with a mouth portion, and the like, and a soft bag container with a mouth plug. (Examples) The effect of the viscosity of the composition of Example 1 on the viscosity of the composition in the nutritional composition, adding a certain amount of water-absorbing dietary fiber and emulsifying 164267.doc 5 • 31 - 201249350 and changing the blending The ratio of the agent to the viscosity of the composition of the money; ^ θ °. According to the matching table of Table 1, the raw materials are processed, 〉Kunhe and Tongren> and various nutrient compositions are blended (manufacturing example 50~50~60°C and homogenization imaginary, sympathetic 20 MPa) Homogenization treatment, further homogenization under the condition of 50~60 C and homogenization treatment pressure of 3〇Mpa, and the specific gravity is measured by the density specific gravity under the machine. The measurement of the nutritional composition is determined [ Before retort sterilization, the nutritional composition is then filled in a container and sealed, and retort sterilized under the condition of +121~123.5C χ5~20 minutes. The retort sterilized nutritional composition is 15 After 1 week of storage, the viscosity is measured again [after retort sterilization]. Further, the viscosity is: B-type viscometer is used at 12 rpm, 2 (rc). The protein is combined with Mpc 丨 9 wt% 'white sodium 3.8 wt% and milk protein decomposition product 15%, water-absorbing dietary fiber ^ soy dietary fiber insoluble fiber, emulsifier is diethylene tartaric acid mono ·,,, oil vinegar ( DATEM), the tackifier is carrageenan. Again, The production example is shown in Table 1-2 ^ [Table 1] Production Example 1 Production Example 2 Production Example 3 Raw material preparation ratio ratio ratio (w/w%) (w/w%) (w/w%) Protein from milk 7.2 7.2 7.2 Adjusting fat 4.23 4.23 4.23 Sucrose 1.6 1.6 1.6 Dextrin 22.5 22.5 22.5 Difficult dextrin 1.08 1.08 1.08 164267.doc

S 201249350 Insoluble soy dietary fiber 1,08 1.08 1.08 Mineral mixture 1.3 — 1,3 1.3 pH adjuster 0.16 0.16 0.16 Vitamin mixture 0.18 0.18 0.18 Perfume 0.18 —--- 0.18 〇18 Diethyl tartaric acid monoglyceride 0.64 0.64 0.64 Carrageenan 0 0.03 0 06 Water 59.85 ~----- 59.82 59.79 Total 100.0 " '"** — 100.0 100.0 Specific gravity 1.14 1.14 1.14 ----- [Table 1-2] Composition manufacturing example 1~3 Protein 6.3 g/100 g Lipid 4.4 g/100g Carbide 24.6 g/100 g Fine saccharide 22.7 g/l 〇〇g Food fiber 1.9 g/100 g (Result) The L fruit is not as shown in Figure 1. Even if there is no increase Adhesive (manufacturing example ^, in the presence of a certain amount of water-absorbing dietary fiber, the viscosity of the composition added with the emulsifier after each sterilization is also increased to about 4.4 times before the (four) killing ®. Also, in-quantitative In the presence of the water-absorbent dietary fiber, the viscosity-added composition is doubled after retort sterilization, and the viscosity of the composition is increased to a higher value after the simmering sterilization. The other 汲 σ substance is Sterilization value of other aspects 164267.doc -33- 201249350 does not show a large difference according to the compounding ratio of the tackifier. Therefore, it can be seen that by using the water-absorbing dietary fiber in the nutritional composition of the present invention, even in the absence of a tackifier or only a small amount of tackifier In addition, the viscosity of the composition after retort sterilization can be greatly improved. Example 2 The effect of homogenization treatment on the viscosity of the composition, etc., adding a certain amount of tackifier and emulsifier to the nutritional composition, and changing The homogenization treatment was carried out to homogenize the dust, and the effect on the viscosity of the composition was tested. The raw materials were stirred and mixed according to the preparation table of Table 2 to blend the nutritional composition (Production Example 4) at 5〇~ 6 〇 <) (: and homogenization treatment under the conditions of 20, 40 or 60 MPa homogenization treatment. The specific gravity is measured by the specific gravity at 20 C. Then, the nutritional composition is filled in The container is sealed and retort sterilized under conditions of 121 to 123 χ 5 to 2 〇 * clock. After the retort sterilized nutritional composition is stored at 1 for 1 week, the viscosity is measured again [cooking sterilization] After that, the viscosity is measured using a B-type viscometer at 12 rpm and 2 ° C. Further, the protein from the milk is used together with MPC 丨 9 wt%, casein Sodium 3.8% by weight and milk protein decomposition product 15%, and the tackifier is carrageenan. Further, the composition of Production Example 4 is shown in Table 2_2. [Table 2] Production Example 4 Raw material Ratio of blending (w/w%) Protein derived from milk 7.2 Adjusting fat 4.23 Sucrose | 1.6 164267.doc

201249350 dextrin 22.5 indigestible dextrin 1.73 insoluble soy dietary fiber 0.43 mineral mixture 1.3 pH adjuster 0.16 vitamin mixture 0.18 perfume 0.18 diacetate tartrate monoglyceride 0.64 carrageenan 0.053 water 59.80 total 100.0 specific gravity 1.14 [Table 2 2] Composition Production Example 4 Protein 6.3 g/100 g Lipid 4.4 g/100 g Carbide 24.6 g/100 g Fine saccharide 22.7 g/100 g Food fiber 1.9 g/100 g (Results) The results are shown in Fig. 2 . As the homogenization pressure is increased, the viscosity of the composition after retort sterilization is lowered. Therefore, it is understood that the viscosity of the composition after retort sterilization can be adjusted by adjusting the homogenization treatment pressure. Example 3 Effect of the amount of water-absorbing dietary fiber added on the viscosity of the composition 164267.doc -35- 201249350 In the nutritional composition, no tackifier is used - and the blending ratio is changed while the Tianshi", ~σ- The quantitative emulsifier industry sighs the double blending ratio and adds the water-absorbent food to the viscous food. The soil ah, the gamma fiber's test for the viscosity of the composition & According to Table 3, mixing and mixing were carried out to blend various camping materials, raw materials, sl1, S nutrient compositions (manufacturing example 1, examples 1 to 4, and comparative example 1), κ5〇~6 (Γ(: ^ quality) Homogenization treatment was carried out under the conditions of a treatment pressure of 2 MPa, and further homogenization treatment was carried out under conditions of 5 〇 to 6 〇 L and enamel treatment pressure of 30 MPa.

You use the density specific gravity to measure the actual value at 20eC. The nutritional composition was measured before cooking (4), and then the nutritional composition was filled in a container and sealed, and retort sterilization was carried out under the conditions of m~123.rCx5~2〇. Save the nutritional composition after retort sterilization! After the week, the viscosity was measured again [after retort sterilization]. In addition, the viscosity was measured using a B-type viscometer at 12 卬m, 2 (TC or 50 t: in addition, the protein from the milk was used in combination with MPC 1.9 wt%, sodium caseinate 38 The weight of 0/〇 and the milk protein decomposition product is 1.5%, and the water-absorbing dietary fiber is the insoluble fiber of the soybean dietary fiber. The emulsifier is dithyl tartaric acid monoglycerin (DATEM). Further, Examples 1 to 4 and Comparative Example 1 The composition is shown in Table 2-1. [Table 3-1] Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Raw material blending ratio (w/w%) Blending ratio (w/w°/o) Blending ratio (w/w%) Blending ratio (w/w%) Blending ratio (w/w%) Protein from milk 7.2 7.2 7.2 7.2 7.2 Adjusting oil month 4.23 4.23 4.23 4.23 4.23 Sucrose 1.6 1.6 1.6 1.6 1.6 164267.doc •36· 201249350 Dextrin indigestible dextrin insoluble soy food fiber mineral mixture pH adjuster vitamin mixture spice diacetate tartrate monoglyceride tackifier total weight 22.5 0 2.2 1.3 0.16 0.18 0.18 0.64 0 59.81 100.0 1.1365 22.5 0.37 1.83 1.3 0.16 0.18 0.18 0.64 0 59.81 1 00.0 1.1365 22.5 0.73 1.47 1.3 0.16 0.18 0.18 0.64 0 59.81 100.0 1.1365

[Table 3-2] Composition Examples 1 to 4 Comparative Example 1 Protein 6.3 g / 100 g 6.3 g / 100 g Lipid 4.4 g / 100 g 4.4 g / 100 g Carbide 24.6 g / 100 g 22.7 g / 100 g of fine sugar Quality 22.7 g/100 g 22.7 g/100 g Food fiber 1.9 g/100 g 〇g/l〇〇g (Result) The results are shown in Fig. 3. The viscosity of the nutritional composition of Example 1 before retort sterilization was 804 mPa · S (20 ° C), and the viscosity after retort sterilization increased significantly to 6610 mPa·s (2 (rc). It does not contain insoluble soybean dietary fiber. Comparative Example 1 had a viscosity of 65 mPa·s (2〇t) before retort sterilization, and 52 kPa·s (2〇t) after retort sterilization, and almost no change was observed. 164267.doc • 37- 201249350 That is, even if there is no tackifier, the viscosity of the composition added with water-absorbing dietary fiber after retort sterilization is increased to about 5.9~8 2 times before retort sterilization. The viscosity of the higher composition after retort sterilization shows a higher value. As described above, by using the water-absorbing dietary fiber in the nutritional composition of the present invention, even if the tackifier is not used at all, the retort sterilization can be obtained. The composition has a viscosity of 6610 mPa · s (20 ° C) which is obviously more viscous. Further, the viscosity of the turmeric sterilization enthalpy of Example 1 and Example 2 is 300 mPa · s ( 50 〇 C ), 160 mPa · s (50 ° C). Example 4 without pregelatinization The starch is added to the nutritional composition by adding a specific amount of unpregelatinized starch' to test its effect on the viscosity of the composition. The raw materials are stirred and mixed according to the preparation table of Table 4-1. The various nutrient compositions (mixing 3, blending 4) were blended, homogenized at 50 to 60 ° C and homogenized at a pressure of 20 MPa, and then homogenized at 5 〇 MPa at 3 〇 MPa. The specific gravity is measured by the density specific gravity at 201. The viscosity of the nutritional composition is measured [before retort sterilization], and then the nutritional composition is filled in a container and sealed, at m~123 5ac x5~2〇 The retort sterilization was carried out under the conditions of a minute. After the retort sterilization, the viscosity was measured again after 15 days (after 3 days of storage) [after retort sterilization]. Further, the viscosity was measured using a B-type viscometer. 12 rpm, 20 ° C or 5 CTC conditions. Again, the pre-gelatinized temple powder used in this example is corn starch (trade name Suehiro 200, manufactured by Prince Corn Palace Powder Company) ) 'From milk And treated with the protein-based MPC 1.9% by weight, casein 164267.doc

S -38 - 201249350 Sodium 3.7 wt% and milk protein decomposition product 1.5%. The emulsifier is diethylene tartaric acid monoglyceride (DATEM) without the use of tackifiers. Further, the composition of the formulation 3 and the formulation 4 is shown in Table 4-3. [Table 4-1] Blending 3 Blending 4 Raw material blending ratio (w/w%) Blending ratio (w/w%) Protein from milk 7.1 7.1 Dextrin 22.2 22.1 Waxy corn starch 1.5 2.0 Sucrose 1.6 1.6 Mineral mixture 1.3 1.3 pH adjuster 0.16 0.16 Adjusting fat 4.17 4.15 Vitamin mixture 0.18 0.18 Perfume 0.18 0.18 Emulsifier Diethyl tartaric acid monoglyceride Diethyl tartaric acid monoglyceride 0.63 0.63 Adhesive without anhydrous 61.08 60.77 Pre-cooking viscosity mPa · s 60(20°〇66(20〇C) viscosity after cooking and sterilizing mPa · s 560(20.) 1600(20°〇[Table 4-2] Composition Preparation 3 Formulation 4 Protein 6.3 g/100g 6.3 g/100g 164267.doc • 39- 201249350 Lipid 4.4g/100g 4.4g/100g Carbide 24.2 g/100g 24.5 g/lOOg Fine saccharide 24.2 g/100g 24.5 g/lOOg Food fiber 〇g/l〇〇g 〇g/l 〇〇g The viscosity measurement results before and after heat sterilization are shown in Table 4_丨. The viscosity of the nutritional composition of Formulation 3 and Formulation 4 increased significantly before and after heat sterilization. Especially, the viscosity of the 4 Series before and after heat sterilization rose to about 24 times. According to the above knot 'It can be seen that by using the pre-gelatinized starch in the nutritional composition of the present invention, the composition after retort sterilization can be used even in the absence of a tackifier or only a small amount of tackifier. The viscosity is greatly improved. All the publications, patents and patent applications cited in the present specification are incorporated herein by reference. [FIG. 1] FIG. 1 shows a certain amount of water-absorbing dietary fiber and emulsifier. The viscosity of the composition after the retort sterilization is changed in the composition when the amount of the tackifier added is changed. Figure 2 shows the homogenization treatment in the presence of a certain amount of water-absorbing dietary fiber, tackifier and emulsifier. The change of the viscosity of the composition after retort sterilization under pressure change. Figure 3 shows the viscosity of the composition before and after retort sterilization when the amount of the water-absorbing dietary fiber added is changed in a composition containing a certain amount of emulsifier. Changes. 164267.doc

Claims (1)

201249350 VII. Application for Patent Park: A viscous nutritional composition comprising water-absorbing dietary fiber and having a property of increasing viscosity by heat treatment. The nutrient composition of claim 1, wherein the water-absorbent dietary fiber has a property of improving water absorption by heat treatment. The viscous nutritional composition according to claim 1 or 2, which contains from 0.1 to 3.0% by weight of the water-absorbent dietary fiber relative to the nutrient composition, and which has a property of increasing the viscosity by heat treatment. A nutritional composition according to item 1 or 2, which makes the water-absorbing dietary fiber an insoluble dietary fiber. 5. The nutritional composition of claim 4, wherein the water-absorbing dietary fiber is insoluble fiber of soybean food fiber and/or soybean bran. 6. The nutritional composition of claim 1 which comprises one or more of the group consisting of protein, lipid or saccharide, the composition having a specific gravity of 1.06 to 1.5. 7. The nutrient composition of claim 2 or 2, which comprises one or more of the group consisting of a tackifier and an emulsifier. 8. The nutritional composition according to claim 2, wherein the viscosity of the composition is 5 to 300 mPa. s 'The viscosity of the composition is measured at 12 rpm using a b-type viscometer at 45 to 85 C. Viscosity. 9. The nutritional composition of claim 1st, wherein the homogenization treatment pressure is adjusted to 10 to 100 MPa for homogenization treatment. 10. The nutritional composition according to claim _, which is heated by heat treatment and further stored at a temperature below normal temperature to make the viscosity of the composition 164267.doc 201249350 becomes 300 to 6700 mpa · s, which is heated The viscosity of the composition after treatment and further storage at a temperature below normal temperature is a viscosity of 2 (Tc at 12 rpm) using a B-type viscometer. 11. A viscous nutritional composition a manufacturing method comprising the steps of: 1) preparing a water-absorbent dietary fiber of 〇丨3 to 3% by weight relative to the nutritional composition, ii) a pressure treatment step for homogenization, and iii) a heat treatment step, and heating The viscosity of the composition before the treatment is 5 to 3 〇〇 mPa · s, and the viscosity of the composition before the heat treatment is heated by using a B-type viscometer at a pressure of 12 rpm at 45 to 85 ° C for heating. The viscosity of the composition after treatment for 1 to 90 days at a temperature below room temperature is 300 to 6700 mPa · s 'The viscosity of the composition after heat treatment and storage at a temperature below room temperature for 1 to 90 days is used. The viscosity of the B-type viscometer measured at 12 rpm at 12 rpm. 12. A method for producing a viscous nutritional composition comprising the steps of: preparing a water-absorbing dietary fiber having an 〇 id O weight % relative to a nutritional composition, π) a pressure treatment step for homogenization, And lu) a heat treatment step, and the viscosity of the composition before the heat treatment is 5 to 3 〇〇 mPa · s, and the viscosity of the composition before the heat treatment is a B type viscosity meter at 45 to 85 ° C. X 12 The viscosity at the time of measurement by rpm, the homogenization treatment pressure in the pressure treatment step for homogenization is 1 〇 to 1 〇〇 MPa, and the heat treatment is carried out and stored at a temperature below 164,267.doc 201249350, ΛΛ.7λλ The viscosity of the composition after η Ο曰 (20 ° C) is 300 to 6700 mPa · s, who, and is heated by humans and stored at a temperature below room temperature for 1 to 90 组 after the group plate. The viscosity of the α substance was measured by using a B type viscometer at 2 rpm to measure the viscosity at 12 rpm. 13. A viscous nutritional composition comprising unpregelatinized starch and having the property of increasing viscosity by heat treatment 164267.doc