LIQUID FOOD COMPOSITION
PROBLEM TO BE SOLVED: To provide a liquid food composition which is semi-solidified in stomach, one liquid type by blending with a water-soluble dietary fiber in advance, liquid with low viscosity and capable of being taken easily and stably maintaining physical property of liquid even during distri...
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Main Authors | , , , , , , |
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Format | Patent |
Language | English Japanese |
Published |
14.04.2016
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Subjects | |
Online Access | Get full text |
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Summary: | PROBLEM TO BE SOLVED: To provide a liquid food composition which is semi-solidified in stomach, one liquid type by blending with a water-soluble dietary fiber in advance, liquid with low viscosity and capable of being taken easily and stably maintaining physical property of liquid even during distribution and storage.SOLUTION: There is provided a liquid food composition which contains 0.3 to 5 wt.% of (a) a water-soluble dietary fiber, (b) a metal compound containing a calcium compound and/or a magnesium compound which contains a mineral component necessary for human and is poor solubility in a neutral region of over pH 5.5 and pH 10.0 or less, (c) a protein and (d) an emulsifier, is liquid having viscosity of 300 cP or less at 25°C during storage and intake and semi-solidified in an acidic region of pH 5.5 or less, where two or more peaks in a particle size of particles contained in the liquid food composition in the acidic region.SELECTED DRAWING: None
【課題】胃内にて半固形化する液状食品組成物において、水溶性食物繊維を事前に配合した1液型であり、低粘性の液状で簡便に摂取でき、流通中や保存中においてもその液状の物性が安定に維持される液状食品組成物を提供する。【解決手段】水溶性食物繊維(a)0.3〜5重量%と、ヒトにおいて必要なミネラル分を含み、かつpH5.5を超え、pH10.0以下の中性領域において難溶性であるカルシウム化合物及び/又はマグネシウム化合物を含む金属化合物(b)と、タンパク質(c)と、乳化剤(d)と、を含有し、保存中及び摂取時に25℃での粘度が300cP以下の液状であり、pH5.5以下の酸性領域において半固形化する液状食品組成物であって、中性領域における前記液状食品組成物中に含まれる粒子の粒度分布に2つ以上のピークが存在する液状食品組成物。【選択図】なし |
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Bibliography: | Application Number: JP20150231085 |