CN106455671B - Nutritional composition - Google Patents
Nutritional composition Download PDFInfo
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- CN106455671B CN106455671B CN201580016418.4A CN201580016418A CN106455671B CN 106455671 B CN106455671 B CN 106455671B CN 201580016418 A CN201580016418 A CN 201580016418A CN 106455671 B CN106455671 B CN 106455671B
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- protein concentrate
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
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- Proteomics, Peptides & Aminoacids (AREA)
- Pediatric Medicine (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The present invention provides a nutritional composition comprising a protein, a lipid, a carbohydrate, a vitamin, a mineral, and water, wherein the protein comprises a milk protein concentrate having a reduced calcium content, and has an energy per unit of 2.0kcal/m L or more and a viscosity of 400 mPas or less.
Description
Technical Field
The present invention relates to nutritional compositions. More particularly, the present invention relates to a nutritional composition having high specific energy (エネルギー from ) and low viscosity, and a method for producing the same.
Background
Various nutritional compositions (liquid foods) as pharmaceuticals and nutritional foods have been disclosed (for example, patent documents 1 to 5). in most of conventional nutritional compositions, since the specific energy is adjusted to 1 to 2kcal/m L, it is necessary to ingest a large amount of liquid foods themselves in order to ingest a large amount of energy, and ingestion of a large amount of liquid foods causes problems such as an increase in gastric burden and an increase in the time taken for ingestion of the liquid foods.
On the other hand, if the specific energy of the nutritional composition is adjusted to, for example, 1.5kcal/m L or more, the fluidity and thermal stability (heat resistance) of the nutritional composition are deteriorated, and it is not preferable from the practical viewpoint of the suitability for use and the suitability for production, in the case of using sodium caseinate as a Protein source, although the thermal stability of the Protein is high, the viscosity of the nutritional composition is increased and the fluidity is deteriorated (patent document 6), and in the case of using whole Milk Protein (Total Milk Protein) as a Protein source, it is reported that aggregation or precipitation is generated by heat sterilization treatment (patent documents 6 and 7).
In addition, in the case of using a Milk Protein Concentrate (Milk Protein Concentrate: hereinafter also referred to as "MPC" almost synonymously with "whole Milk Protein") and a casein hydrolysate in combination as a Protein source, there are reported: if the amount of MPC used is not less than about 60 wt% of whole protein, aggregation or precipitation may occur (patent document 7).
Documents of the prior art
Patent document
Patent document 1: japanese patent application laid-open No. 2013-530722;
patent document 2: japanese patent application laid-open No. 2007-532534;
patent document 3: japanese Kohyo publication No. 2012 and 504971;
patent document 4: japanese unexamined patent publication No. 2012-144531;
patent document 5: japanese patent laid-open publication No. 2003-289830;
patent document 6: japanese patent laid-open publication No. Hei 08-196236;
patent document 7: japanese patent laid-open No. Hei 10-210951.
Disclosure of Invention
The invention aims to: novel nutritional compositions having high specific energy and low viscosity are provided.
According to the present invention, the following nutritional compositions and the like are provided.
1. A nutritional composition comprising a protein, a lipid, a carbohydrate, a vitamin, a mineral, and water, wherein the protein comprises a milk protein concentrate having a reduced calcium content, and has an energy per unit of 2.0kcal/m L or more and a viscosity of 400 mPas or less.
2. The nutritional composition according to 1, wherein the specific energy is more than 2.0kcal/m L.
3. The nutritional composition according to 1 or 2, wherein the content of the milk protein concentrate having a reduced calcium content is 60% by weight or more based on the total weight of proteins contained in the nutritional composition.
4. The nutritional composition according to any one of the above 1 to 3, wherein the milk protein concentrate having a reduced calcium content is a concentrate obtained by subjecting an untreated milk protein concentrate to cation exchange.
5. The nutritional composition according to any one of the above 1 to 3, wherein the milk protein concentrate having a reduced calcium content is a concentrate obtained by subjecting an untreated milk protein concentrate to dialysis and/or ultrafiltration under acidic conditions.
6. The nutritional composition according to any one of the above 1 to 3, wherein the milk protein concentrate having a reduced calcium content is a concentrate obtained by subjecting an untreated milk protein concentrate to a treatment with a chelating agent.
7. The nutritional composition according to any one of the above 1 to 6, wherein the calcium content of the milk protein concentrate with a reduced calcium content is 15 to 45% by weight with respect to the calcium content of an untreated milk protein concentrate used for preparing the milk protein concentrate with a reduced calcium content.
8. A method for preparing a nutritional composition according to any one of claims 1 to 7, the method comprising: homogenizing the raw material mixture of the nutritional composition under a pressure of 20MPa or more.
9. A high calorie nutritional supplement comprising the nutritional composition according to any one of 1 to 7 and a container for containing the nutritional composition, wherein the nutritional composition is heat sterilized.
According to the present invention, a novel nutritional composition with high specific energy and low viscosity can be provided.
Detailed Description
[ nutritional composition ]
The nutritional composition of the present invention is a nutritional composition containing proteins, lipids, carbohydrates, vitamins, minerals, and water, and is characterized by containing a milk protein concentrate having a reduced calcium content as the protein, the milk protein concentrate having an energy per unit of 2.0kcal/m L or more and a viscosity of 400 mPas or less.
The nutritional composition of the present invention has low viscosity and is stable despite a high concentration of 2.0kcal/m L or more per unit energy, and therefore, since the nutritional composition has high and low viscosity per unit energy, it is sufficient to ingest the nutritional composition in a small volume to secure necessary energy, whereby it is possible to reduce the gastric load of a patient and shorten the time for ingesting the same.
The nutritional composition of the present invention comprises a milk protein concentrate with a reduced calcium content as protein (hereinafter also referred to as "Ca-reduced MPC"). "milk protein concentrate with reduced calcium content (Ca reduced MPC)" means that the calcium content of the Milk Protein Concentrate (MPC) is reduced. Also, Ca-reduced MPCs can be obtained from, for example, Fonterra Japan ltd.
The Ca-reduced MPC used in the present invention can be prepared, for example, by the method described in International publication No. 2001/041578 (Japanese patent application laid-open No. 2003-515352). Specifically, for example, the calcium content is reduced by removing calcium from an "untreated milk protein concentrate (untreated MPC)" obtained by concentrating skim milk using an Ultrafiltration (UF) membrane, a Microfiltration (MF) membrane, or the like, and then drying the concentrated skim milk. The removal of calcium can be carried out, for example, by the following method: (1) cation exchange on an ion exchanger in the sodium form and/or the potassium form, (2) dialysis and/or ultrafiltration under acidic conditions, (3) treatment with a chelating agent, and the like. The details of the methods (1) to (3) are disclosed in International publication No. 2001/041578 (Japanese patent application laid-open No. 2003-515352).
In the Ca-reduced MPC used in the present invention, the content of calcium (Ca) is reduced compared to the untreated MPC used for the preparation of the Ca-reduced MPC. The calcium content in the Ca-reduced MPC is preferably 5 to 75% by weight, more preferably 15 to 45% by weight, and still more preferably 25 to 35% by weight, based on the calcium content of the untreated MPC used for preparing the Ca-reduced MPC.
In addition, in the Ca-reduced MPC, the total content of sodium (Na) and potassium (K) as ion exchangers was increased as compared to the untreated MPC. The total content of sodium and potassium in the MPC is reduced by Ca, and is preferably increased by 0.5 to 1.5 wt%, more preferably 0.6 to 1.3 wt%, and even more preferably 0.7 to 1 wt%, relative to the total content of sodium and potassium in the unprocessed MPC.
By including Ca-reduced MPC as the protein, as described in Japanese patent application laid-open No. Hei 10-210951, the protein to be used in combination with MPC is not limited to casein hydrolyzate, and even if the amount of MPC used is 60 wt% or more based on the total weight of the protein, aggregation or precipitation does not occur, and a low-viscosity nutritional composition can be obtained.
The content of the Ca-reduced MPC is preferably 60 wt% or more, more preferably 80 wt% or more, and even more preferably 100 wt% relative to the total weight of the proteins contained in the nutritional composition.
The nutritional composition of the present invention has a specific energy of 2.0kcal/m L or more, preferably more than 2.0kcal/m L (an amount of more than 2.0kcal/m L). the upper limit of the specific energy is not particularly limited, for example, 3.0kcal/m L. therefore, the specific energy of the nutritional composition of the present invention is, for example, 2.0kcal/m L or more and 3.0kcal/m L or more than 2.0kcal/m L and 3.0kcal/m L or less.
The specific energy of the nutritional composition is a theoretical value calculated from the composition of the nutritional composition, and the calculation method is described in "japanese dietary intake standard (2010 version)" specified by japan ministry of health and labor.
The nutritional composition of the present invention is liquid or liquid-like, and has fluidity enabling oral administration or tube administration.
The viscosity of the nutritional composition of the present invention is 400mPa · s or less, preferably 300mPa · s or less, more preferably 200mPa · s or less, and further preferably 100mPa · s or less. The lower limit of the viscosity is not particularly limited, and is, for example, 1 mPas.
In the present invention, "viscosity" means: the values obtained by actual measurement were determined by setting the shape and number of revolutions of the rotor using a single-cylinder rotational viscometer (B-type viscometer) at a temperature of 20 ℃ at the time of measurement to enable one skilled in the art to measure a viscosity in the range of 1mPa · s or more and 700mPa · s or less.
The protein, lipid, carbohydrate, vitamin, mineral, and the like other than the Ca-reduced MPC to be mixed in the nutritional composition of the present invention are not particularly limited as long as they are generally used in the fields of foods, beverages, and pharmaceuticals, and it is preferable to use a substance that is approved by the public health and labor as a raw material or an additive for foods or pharmaceuticals. The amount of each nutrient to be mixed can be determined, for example, according to "japanese dietary intake standard (2010 version)" stipulated by the university labour and welfare agency program. Specific examples of the nutrients to be mixed in the nutritional composition of the present invention are shown below.
As water used in the nutritional composition of the present invention, there may be mentioned: tap water, well water, purified water, ion-exchanged water, and the like.
Examples of proteins other than the Ca-reducing MPC to be mixed in the nutritional composition of the present invention include: vegetable proteins such as soybean protein, and animal proteins such as casein and whey protein, and preferably soybean protein, casein and whey protein. In addition, hydrolysates of these proteins and the like can be used, and 1 species or 2 or more species of these proteins and hydrolysates thereof can be used.
The amount of protein (including the whole protein of Ca-reduced MPC) to be blended in the nutritional composition of the present invention is preferably in the range of 5 to 25 wt%, and more preferably in the range of 7 to 20 wt%, based on the total weight of the nutritional composition. From the viewpoint of average intake of healthy japanese people, the amount is preferably in the range of 10 to 30%, and more preferably in the range of 15 to 25% per unit energy of the nutritional composition.
Examples of the lipid to be mixed in the nutritional composition of the present invention include: vegetable oils such as soybean oil, palm fractionated oil, and olive oil; animal fats and oils such as milk fat, lard and fish oil; and free fatty acids such as oleic acid, linolenic acid and gamma-linolenic acid, and soybean oil, palm oil and the like are preferable. These lipids may be used in 1 kind, or 2 or more kinds.
The amount of the lipid to be mixed in the nutritional composition of the present invention is preferably in the range of 3 to 12% by weight, and more preferably in the range of 4 to 10% by weight, based on the total weight of the nutritional composition. From the viewpoint of average intake of healthy japanese people, the amount is preferably in the range of 15 to 35%, and more preferably in the range of 20 to 30% per unit energy of the nutritional composition.
As carbohydrates to be mixed in the nutritional composition of the present invention, there may be mentioned: dextrin, sucrose, lactose, oligosaccharide and the like, and dextrin, sucrose, Palatinose (Palatinose) and the like are preferred. In addition, hydrolysates of these carbohydrates and the like may be used, and 1 kind of these carbohydrates and hydrolysates may be used, or 2 or more kinds thereof may be used.
The amount of the carbohydrate to be mixed in the nutritional composition of the present invention is preferably in the range of 20 to 55% by weight, and more preferably in the range of 25 to 50% by weight, based on the total weight of the nutritional composition. From the viewpoint of average intake of healthy japanese people, the amount is preferably in the range of 35 to 75%, and more preferably in the range of 45 to 70% per unit energy of the nutritional composition.
As vitamins to be mixed in the nutritional composition of the present invention, there may be mentioned: vitamin A, vitamin D, vitamin E, and vitamin B1Vitamin B2Nicotinic acid, vitamin B6Folic acid, vitamin B12Pantothenic acid, vitamin C, etc., preferably vitamin B1Vitamin B2Nicotinic acid, vitamin B6Folic acid, vitamin B12Pantothenic acid, vitamin C, and the like. These vitamins may be used in 1 kind, or 2 or more kinds.
Examples of minerals to be mixed in the nutritional composition of the present invention include: calcium, iron, phosphorus, magnesium, potassium, copper, zinc, etc., preferably calcium, phosphorus, magnesium, potassium, etc. These minerals may be used in 1 kind, or 2 or more kinds.
The nutritional composition of the present invention, which uses a milk protein concentrate with a reduced calcium content as protein, means that the calcium content is reduced in the milk protein concentrate before mixing with other ingredients constituting the nutritional composition, as compared with the untreated product. Therefore, the calcium content of the nutritional composition does not need to be reduced from the calcium content of conventional nutritional compositions. In addition, in order to reduce the calcium content, calcium may be admixed to the nutritional composition in an amount corresponding to the amount removed from the milk protein concentrate, additionally as a mineral.
In addition, the nutritional composition of the invention may also comprise dietary fibre. As the water-soluble dietary fiber, there can be mentioned: indigestible dextrin, reduced indigestible dextrin and the like, and examples of the water-insoluble dietary fiber include cellulose and the like. Also, the nutritional composition of the present invention may include various flavors, sweeteners, emulsifiers, other additives, and the like.
The content of each component of protein, lipid, carbohydrate, vitamin and mineral and the content of any component in the nutritional composition can be determined as appropriate under the condition that the specific energy of the nutritional composition is 2.0kcal/m L or more, preferably more than 2.0kcal/m L.
The pH of the nutritional composition of the present invention is preferably in the range of 3 to 11, more preferably in the range of 4 to 10, even more preferably in the range of 5 to 9, and may be substantially pH7 from the viewpoint of flavor or physical properties. In addition, a pH adjuster such as citric acid may be added to adjust the pH of the nutritional composition of the present invention.
The osmotic pressure of the nutritional composition of the present invention is preferably in the range of 200 to 800 mOsm/L, and more preferably in the range of 300 to 750 mOsm/L, from the viewpoint of preventing digestive system symptoms such as diarrhea and abdominal pain due to high osmotic pressure.
[ method for producing nutritional composition ]
The method for producing the nutritional composition of the present invention comprises mixing the raw materials of the nutritional composition at 20MPa (204 kg/cm)2) The homogenization step is carried out under the above pressure. More specifically, the nutritional composition of the present invention can be produced by mixing predetermined amounts of raw material components to obtain a raw material mixture, pre-emulsifying the raw material mixture to obtain a pre-emulsion, and homogenizing the pre-emulsion under a pressure of 20MPa or more.
Regarding the raw material ingredients, as explained above for the nutritional composition of the invention.
The mixing and pre-emulsification may be suitably treated by means known in the art, for example, by "TKHomo Mixer" (Primix Co., Ltd.), a multi-purpose tank ("Turbo Mixer" (Scanima Co., Ltd), "Dinex" (RomacoFrymaKoruma Co., Ltd), "Flex Mix" (APV Co., Ltd.), or the like.
Homogenization can be suitably carried out by means known in the art, and for example, homogenization can be suitably carried out by a homogenizer (Nano Valve (Nirosoavi Co., Ltd.), Micro Gap (APV Co., Ltd.), or the like). The pressure at the time of homogenization is 20MPa or more and 55MPa or less, preferably 20MPa or more and 50MPa or less, more preferably 20MPa or more and 40MPa or less, and still more preferably 20MPa or more and 35MPa or less.
Homogenization may be performed in one stage, or may be performed in multiple stages. The pressure in the treatment by the homogenization in one stage may be 20MPa or more, and the pressure in the treatment by the homogenization in a plurality of stages may be 20MPa or more in total.
Alternatively, homogenization may be performed after pre-emulsification. In the case of heat sterilization as an optional step, homogenization may be performed after pre-emulsification and before heat sterilization, or pre-emulsification and heat sterilization may be performed thereafter.
In the example described in JP-A-08-196236, a homogenizer of high pressure type is used to convert the first stage to 9.8MPa (100 kg/cm)2) 29MPa (296 kg/cm) in the second stage2) The homogenization of the pressure in the 2 stages of (1) cycle (OneSet) was performed, and the treatment was performed for 4 cycles, thereby obtaining a nutritional composition having fluidity. On the other hand, in the present invention, the low-viscosity nutritional composition intended for the present invention is obtained by performing 1-cycle treatment under homogenization at a pressure of 20MPa or more using a conventional homogenizer, and from this point of view, it is practical as a production facility or a production process, and is very effective as a production method of a nutritional composition.
In addition, the nutritional composition of the present invention may be subjected to heat sterilization treatment as necessary. The heat sterilization can be appropriately performed by means known in the art, and for example, can be appropriately performed by an indirect heating sterilizer (a plate sterilizer, a tube sterilizer, etc.), a direct heating sterilizer (a steam jet sterilizer, a steam injection sterilizer, etc.), an electric heating sterilizer, a tank with a stirring function, an autoclave, and the like. The heat sterilization may be performed, for example, between pre-emulsification and homogenization, or may be performed after homogenization.
The method or condition for heat sterilization is not particularly limited, and may be any heating condition corresponding to the conditions when an indirect heating type sterilizer, a direct heating type sterilizer, or an electric heating type sterilizer is used, for example, 110 to 150 ℃ for × 1 to 30 seconds, the conditions when an autoclave is used in the case of a tank with a stirring function, for example, 110 to 140 ℃ for × 1 to 30 minutes, or 90 to 99 ℃ for × 15 to 60 minutes, or the conditions when an autoclave is used, for example, 110 to 120 ℃ for × 10 to 30 minutes.
[ high calorie nutritional agent ]
The high calorie nutritional supplement of the present invention is composed of the nutritional composition of the present invention described above and a container for containing the nutritional composition, and the nutritional composition is heat sterilized. The high calorie nutritional agents of the present invention are easy to store and transport and can be used immediately without special handling.
The high calorie nutritional supplement of the present invention can be produced by a method of heat-sterilizing a nutritional composition in advance and aseptically filling the container (for example, a method of combining a High Temperature Short Time (HTST) sterilization method, an Ultra High Temperature (UHT) sterilization method, and an aseptic packaging method), or a method of heat-sterilizing the container together with the nutritional composition after filling the container (for example, an autoclave sterilization method). In the HTST sterilization method and the UHT sterilization method, since the sterilization target is a liquid substance, the sterilization target can be appropriately treated by an indirect heating sterilizer (a plate sterilizer, a tube sterilizer, or the like), a direct heating sterilizer (a steam jet sterilizer, a steam injection sterilizer, or the like), or an electric heating sterilizer.
Any container known in the art can be used as the container, and for example, a Gable package, a brick package, a PET bottle, a glass bottle, a steel can, an aluminum can, a flexible package (retort pouch), or the like can be used. In the case of heat-sterilizing the nutritional composition together with the container, a container made of a material that can be heat-sterilized may be used.
The method or condition for heat sterilization is not particularly limited, and methods or conditions equivalent to those of the nutritional composition of the present invention can be applied.
Examples
Specific examples of the present invention are described below, but the present invention is not limited to these examples.
In this example, a Ca-reduced MPC (manufactured by Fonterra Japan K.K.) prepared according to the method described in International publication No. 2001/041578 (Japanese patent application laid-open No. 2003-515352) was used. The compositions of MPC (protein content: 80 wt%, product of Fonterra Japan K.K.) and MPC with reduced Ca used for the preparation of MPC with reduced Ca and MPC are shown in Table 1. In the tables, "%" in units of protein to solid components means the weight ratio of each component to MPC or Ca at which the total weight of MPC is reduced, and "mg/100 g" in units of Ca to Fe means the content of each component in MPC is reduced relative to 100g of MPC or Ca.
[ Table 1]
Example 1
326g of a milk protein concentrate having a reduced calcium content (manufactured by Fonterra Japan corporation, having a composition of "Ca reduced MPC" of table 1), 235g of rapeseed oil, 15g of a monoglyceride, 924g of powdered dextrin, and a mixture of minerals and vitamins shown below were mixed (added) in 1200m L warm water at about 60 ℃ by the following weight ratios, and pre-emulsified with a TK homomixer (manufactured by special machine industries), and then further mixed (added) with water to adjust the total amount to 3L, thereby obtaining a pre-emulsion.
The mixture of minerals and vitamins comprises: 100 μ g RE (retinol equivalent) vitamin A, 40 μ g vitamin D, 230 μ g vitamin E, 17mg vitamin B1, 17mg vitamin B2, 140mg niacinamide, 25mg vitamin B6, 50mg folic acid, 28mg vitamin B12, 50mg calcium pantothenate, 2g vitamin C, 6.7g potassium chloride, 1.4g potassium hydroxide, 1.86g magnesium carbonate, 0.26g ferrous sulfate.
The pre-emulsion was subjected to a high-pressure homogenizer (manufactured by GEA Process Engineering Co., Ltd.) and the pressure in the first stage was set to 50kg/cm2(4.9MPa) and the pressure in the second stage was set to 350kg/cm2(34.3MPa), and homogenization was carried out in two stages to obtain an emulsion-type nutritional composition.
Regarding the mixing amount of each component of the nutritional composition, the protein (Ca-reduced MPC) was 9.4 wt%, the lipid (rapeseed oil) was 6.8 wt%, and the carbohydrate (powdered dextrin) was 26.6 wt%, based on the total weight of the nutritional composition.
The nutritional composition has a specific energy of 2.4kcal/m L, a viscosity of 228mPa · s (20 ℃), a protein concentration of 90mg/m L (the content of milk protein concentrate is 100 wt.% relative to the total weight of proteins contained in the nutritional composition), a lipid concentration of 90mg/m L, and a carbohydrate concentration of 330mg/m L.
The nutritional composition is high in specific energy but low in viscosity, and therefore can be easily passed through the throat when taken.
Example 2
7000g of a milk protein concentrate having a reduced calcium content (manufactured by fonterra japan corporation, having a composition of "Ca-reduced MPC" shown in table 1), 3400g of rapeseed oil, 300g of a monoglyceride, 21300g of powdered dextrin, and a mixture of minerals and vitamins shown below were mixed (added) in 25000m L warm water at about 60 ℃ by the following weight, and pre-emulsified with a TK homomixer (manufactured by special machine industries), and then further mixed (added) with water to adjust the total amount to 60L, thereby obtaining a pre-emulsion.
The mixture of minerals and vitamins comprises: 100,000 μ g RE vitamin A, 800 μ g vitamin D, 4.6mg vitamin E, 340mg vitamin B1, 340mg vitamin B2, 2.8g niacinamide, 500mg vitamin B6, 1g folic acid, 560mg vitamin B12, 1g calcium pantothenate, 43g vitamin C, 133g potassium chloride, 28g potassium hydroxide, 37g magnesium carbonate, 5g ferrous sulfate.
Regarding the mixing amount of each component of the nutritional composition, the protein (Ca-reduced MPC) was 9.9 wt%, the lipid (rapeseed oil) was 4.8 wt%, and the carbohydrate (powdered dextrin) was 30.2 wt%, based on the total weight of the nutritional composition.
The nutritional composition had a specific energy of 2.4kcal/m L, a viscosity of 96mPa · s (20 ℃), a protein concentration of 96mg/m L (the content of milk protein concentrate is 100 wt.% relative to the total weight of the proteins contained in the nutritional composition), a lipid concentration of 67mg/m L, and a carbohydrate concentration of 372mg/m L.
The nutritional composition is high energy per unit but not low viscosity, and therefore can be taken very easily through the throat.
The pre-emulsion of example 2 was sterilized by steam jet sterilizer (manufactured by SPX) at 145 ℃ for × 5 seconds, and then, the pressure in the first stage was set to 50kg/cm by using a high-pressure homogenizer (manufactured by Sanko Engineering Co., Ltd.)2(4.9MPa), and the pressure in the second stage was set to 350kg/cm2(34.3MPa), and homogenization was carried out in two stages to obtain an emulsion-type nutritional composition.
The nutritional composition has a high concentration of 2.0kcal/m L or more (more than 2.0kcal/m L), but does not cause scorching even when continuously sterilized at a treatment rate of 100L hours per hour, in other words, the thermal stability is remarkably improved as compared with the case of using "a milk protein concentrate which is not subjected to the treatment for reducing the calcium content" which is remarkably inferior in thermal stability as described in patent documents 6 and 7.
Example 3
An emulsion-type nutritional composition was obtained by mixing (adding) 130m L of water into 870m L of the nutritional composition of example 2.
Regarding the amounts blended of the ingredients of the nutritional composition, the protein (Ca reduced MPC) was 8.4 wt%, the lipid (rapeseed oil) was 4.1 wt%, and the carbohydrate (powdered dextrin) was 25.8 wt%, based on the total weight of the nutritional composition.
The nutritional composition has a specific energy of 2.0kcal/m L, a viscosity of 33mPa · s (20 ℃), a protein concentration of 80mg/m L (the content of milk protein concentrate is 100 wt.% relative to the total weight of the proteins contained in the nutritional composition), a lipid concentration of 56mg/m L, and a carbohydrate concentration of 310mg/m L.
The nutritional composition is high in specific energy but low in viscosity, and therefore can be easily passed through the throat when taken.
Example 4
54kg of a milk protein concentrate having a reduced calcium content (manufactured by Fonterra Japan K.K., having a composition of "Ca-reduced MPC" shown in Table 1), 42kg of rapeseed oil, 2.4kg of a monoglyceride, 150kg of powdered dextrin, and a mixture of minerals and vitamins shown below were mixed (added) in 250L warm water at about 60 ℃ by the following weight ratios, and after pre-emulsification was performed using a TK homogenizer (manufactured by Primix K.K.), water was further mixed (added) to adjust the total amount to 500L, thereby obtaining a pre-emulsion.
The mixture of minerals and vitamins comprises: 830,000 μ g RE vitamin A, 6.7g vitamin D, 38.3mg vitamin E, 2.8g vitamin B1, 2.8g vitamin B2, 23.3g nicotinamide, 4.2g vitamin B6, 8.3g folic acid, 4.7g vitamin B12, 8.3g calcium pantothenate, 360g vitamin C, 233g potassium chloride, 308g magnesium carbonate, 42g ferrous sulfate.
The pre-emulsion was subjected to steam jet Sterilizer (SPX) to sterilize at 145 ℃ for × 5 seconds, and then, a high pressure homogenizer (Sanko Engineering Co., Ltd.) was used to set the pressure in the first stage to 50kg/cm2(4.9MPa), and the pressure in the second stage was set to 350kg/cm2(34.3MPa), and homogenization was carried out in two stages to obtain an emulsion-type nutritional composition.
Regarding the amounts blended of the ingredients of the nutritional composition, the protein (Ca reduced MPC) was 9.4 wt%, the lipid (rapeseed oil) was 7.2 wt%, and the carbohydrate (powdered dextrin) was 25.7 wt%, based on the total weight of the nutritional composition.
The nutritional composition has a specific energy of 2.4kcal/m L, a viscosity of 82mPa · s (20 ℃), a protein concentration of 90mg/m L (the content of milk protein concentrate is 100 wt.% relative to the total weight of the proteins contained in the nutritional composition), a lipid concentration of 94mg/m L, and a carbohydrate concentration of 318mg/m L.
The nutritional composition is high in specific energy but low in viscosity, and therefore can be easily passed through the throat when taken.
The nutritional composition has a high concentration of 2.0kcal/m L or more (more than 2.0kcal/m L), but does not cause scorching even after continuous sterilization at a treatment rate of 100L hours per hour, in other words, the thermal stability is remarkably improved as compared with the case of using "a milk protein concentrate which is not subjected to the treatment for reducing the calcium content" which is remarkably inferior in the thermal stability as described in patent documents 6 and 7.
The sterilized products were aseptically filled with 200m L samples in a container formed of a laminate of paper, aluminum foil and polyethylene in this order from the outer layer, and stored at 40 ℃ for 2 months using an aseptic packaging apparatus (made by Tetra Pak), and then the samples were opened and the presence or absence of precipitation and aggregation of proteins and the like was observed with the naked eye, and as a result, the amount of aggregates was significantly less as compared with the case of using "milk protein concentrate not subjected to treatment for reducing calcium content", which is described in patent documents 6 and 7, and the examples of patent documents 6 and 7, and the problem of aggregates in the conventional art was solved by the nutritional composition of the present invention.
Comparative example 1
A nutritional composition was obtained in the same manner as in example 1, except that, instead of the calcium-reduced milk protein concentrate used in example 1, a milk protein concentrate (protein content: 80 wt%, manufactured by Fonterra Japan, having a composition of "MPC" in table 1) which had not been subjected to the treatment for reducing the calcium content was mixed (added) at 337 g.
Regarding the amounts blended of the ingredients of the nutritional composition, protein (MPC) was 9.7 wt%, lipid (rapeseed oil) was 6.8 wt%, and carbohydrate (powdered dextrin) was 26.6 wt%, based on the total weight of the nutritional composition.
The nutritional composition has a specific energy of 2.4kcal/m L, a viscosity of 428mPa · s (25 ℃), a protein concentration of 90mg/m L (the content of milk protein concentrate is 100 wt.% relative to the total weight of the proteins contained in the nutritional composition), a lipid concentration of 90mg/m L, and a carbohydrate concentration of 330mg/m L.
The nutritional composition is highly viscous and thus difficult to pass through the throat when administered.
Comparative example 2
A nutritional composition was obtained in the same manner as in example 1, except that 169g of the milk protein concentrate having a reduced calcium content (composition "Ca-reduced MPC" in table 1) used in example 1 was mixed (added) and 150g of sodium caseinate (protein content: 90 wt%, manufactured by Fonterra Japan).
The amounts of the components of the nutritional composition were 9.2 wt% protein (Ca-reduced MPC 4.9 wt%, sodium caseinate 4.3 wt%), lipid (rapeseed oil) 6.8 wt%, and carbohydrate (powdered dextrin) 26.6 wt%, based on the total weight of the nutritional composition.
The nutritional composition had an energy per unit of 2.4kcal/m L, a viscosity of 557mPa · s (25 ℃), a protein concentration of 90mg/m L (the content of milk protein concentrate is 50 wt.% relative to the total weight of the proteins contained in the nutritional composition), a lipid concentration of 90mg/m L, and a carbohydrate concentration of 330mg/m L.
The nutritional composition is highly viscous and thus difficult to pass through the throat when administered.
Comparative example 3
A nutritional composition was obtained in the same manner as in example 1, except that 169g of the milk protein concentrate (protein content: 80% by weight, manufactured by Fonterra Japan K.K., having the composition "MPC" of Table 1) which had not been subjected to the treatment for reducing the calcium content was mixed (added) and 150g of casein sodium (protein content: 90% by weight, manufactured by Fonterra Japan K.K.) was mixed (added) instead of the milk protein concentrate having a reduced calcium content used in example 1.
The ingredients of the nutritional composition were mixed in an amount of 9.2 wt% protein (MPC 4.9 wt%, sodium caseinate 4.3 wt%), lipid (rapeseed oil) 6.8 wt%, and carbohydrate (powdered dextrin) 26.6 wt%, based on the total weight of the nutritional composition.
The nutritional composition has a specific energy of 2.4kcal/m L, a viscosity of 470mPa · s (25 ℃), a protein concentration of 90mg/m L (the content of milk protein concentrate is 50 wt.% relative to the total weight of the proteins contained in the nutritional composition), a lipid concentration of 90mg/m L, and a carbohydrate concentration of 330mg/m L.
The nutritional composition is highly viscous and thus difficult to pass through the throat when administered.
Industrial applicability
The nutritional composition of the present invention is particularly useful in medical facilities such as hospitals, and welfare facilities such as child care facilities and aged care facilities.
While several embodiments and/or examples of the present invention have been described in detail, it will be apparent to those skilled in the art that various changes can be made in the embodiments and/or examples without departing substantially from the novel teachings and effects of the invention. Accordingly, various modifications of these are included in the scope of the present invention.
The contents of the documents described in the present specification and the contents of the japanese application specification, which is the basis of the priority of the paris convention of the present application, are all incorporated in the present specification.
Claims (9)
1. A nutritional composition comprising a protein, a lipid, a carbohydrate, a vitamin, a mineral, and water, wherein the protein comprises a milk protein concentrate having a reduced calcium content, the milk protein concentrate having an energy per unit of 2.0kcal/m L or more and a viscosity of 400 mPas or less, and the milk protein concentrate having a reduced calcium content has a content of 60 wt% or more relative to the total weight of the protein contained in the nutritional composition.
2. The nutritional composition of claim 1, wherein the specific energy is greater than 2.0kcal/m L.
3. The nutritional composition according to claim 1, wherein the specific energy is 2.4kcal/m L or more.
4. The nutritional composition of claim 1, wherein the reduced calcium milk protein concentrate is a cation-exchanged concentrate of untreated milk protein concentrate.
5. The nutritional composition according to claim 1, wherein the milk protein concentrate with reduced calcium content is a concentrate obtained by subjecting an untreated milk protein concentrate to dialysis and/or ultrafiltration under acidic conditions.
6. The nutritional composition according to claim 1, wherein the milk protein concentrate with reduced calcium content is a concentrate obtained by subjecting an untreated milk protein concentrate to a treatment based on a chelating agent.
7. The nutritional composition according to any one of claims 1 to 6, wherein the calcium content of the milk protein concentrate with a reduced calcium content is 15 to 45 wt.% relative to the calcium content of an untreated milk protein concentrate used for preparing the milk protein concentrate with a reduced calcium content.
8. A method for preparing the nutritional composition of any one of claims 1-7, the method comprising: homogenizing the raw material mixture of the nutritional composition under a pressure of 20MPa or more.
9. A high calorie nutritional supplement comprising the nutritional composition according to any one of claims 1 to 7 and a container for containing the nutritional composition, wherein the nutritional composition is heat sterilized.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014-062896 | 2014-03-26 | ||
| JP2014062896 | 2014-03-26 | ||
| PCT/JP2015/001660 WO2015146151A1 (en) | 2014-03-26 | 2015-03-24 | Nutrition composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106455671A CN106455671A (en) | 2017-02-22 |
| CN106455671B true CN106455671B (en) | 2020-07-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201580016418.4A Active CN106455671B (en) | 2014-03-26 | 2015-03-24 | Nutritional composition |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP6586414B2 (en) |
| CN (1) | CN106455671B (en) |
| SG (2) | SG10201808326QA (en) |
| WO (1) | WO2015146151A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7116043B2 (en) * | 2017-03-30 | 2022-08-09 | テルモ株式会社 | High calorie nutritional composition and package |
| JP2019140952A (en) * | 2018-02-19 | 2019-08-29 | 株式会社コンプ | Oral ingestion nutrition adjustment food |
| US11638439B2 (en) * | 2018-05-21 | 2023-05-02 | Agthia | Vitamin D-fortified water and method of manufacturing thereof |
| JP2021003006A (en) * | 2019-06-25 | 2021-01-14 | テルモ株式会社 | High-caloric nutritional composition |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08196236A (en) * | 1995-01-19 | 1996-08-06 | Terumo Corp | Liquid nutritive diet and high-caloric nutrient |
| CN1503631A (en) * | 2001-04-12 | 2004-06-09 | Ŧ������Ʒ�� | Modified milk protein concentrates and their use in making gels and dairy products |
| CN103052320A (en) * | 2010-07-16 | 2013-04-17 | 方塔拉合作集团有限公司 | Dairy product and process |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3445087B2 (en) * | 1997-01-28 | 2003-09-08 | 森永乳業株式会社 | Liquid liquid food and sterile high calorie liquid food |
| JP3290145B2 (en) * | 1998-09-30 | 2002-06-10 | 雪印乳業株式会社 | Milk material and method for producing the same |
| US7026004B2 (en) * | 2002-10-04 | 2006-04-11 | Kraft Foods Holdings, Inc. | Non-gelling milk concentrates |
-
2015
- 2015-03-24 SG SG10201808326QA patent/SG10201808326QA/en unknown
- 2015-03-24 SG SG11201605753VA patent/SG11201605753VA/en unknown
- 2015-03-24 JP JP2016510036A patent/JP6586414B2/en active Active
- 2015-03-24 CN CN201580016418.4A patent/CN106455671B/en active Active
- 2015-03-24 WO PCT/JP2015/001660 patent/WO2015146151A1/en active Application Filing
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08196236A (en) * | 1995-01-19 | 1996-08-06 | Terumo Corp | Liquid nutritive diet and high-caloric nutrient |
| CN1503631A (en) * | 2001-04-12 | 2004-06-09 | Ŧ������Ʒ�� | Modified milk protein concentrates and their use in making gels and dairy products |
| CN103052320A (en) * | 2010-07-16 | 2013-04-17 | 方塔拉合作集团有限公司 | Dairy product and process |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2015146151A1 (en) | 2017-04-13 |
| JP6586414B2 (en) | 2019-10-02 |
| WO2015146151A1 (en) | 2015-10-01 |
| SG10201808326QA (en) | 2018-10-30 |
| SG11201605753VA (en) | 2016-08-30 |
| CN106455671A (en) | 2017-02-22 |
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