CN110996982A

CN110996982A - High calorie nutritional composition and package

Info

Publication number: CN110996982A
Application number: CN201880049055.8A
Authority: CN
Inventors: 佐藤宏树; 入仓笃史; 西谷弘
Original assignee: Terumo Corp
Current assignee: Nutri Co Ltd
Priority date: 2017-07-21
Filing date: 2018-03-20
Publication date: 2020-04-10
Also published as: JP7084925B2; WO2019017005A1; JPWO2019017005A1

Abstract

The present invention provides a high calorie nutritional composition containing agar and nutrients including proteins, lipids, and carbohydrates, having a viscosity of 3500 mPas or more and 17500 mPas or less at 25 ℃, and having a calorie of 2.5kcal/mL or more and 4.5kcal/mL or less.

Description

High calorie nutritional composition and package

Technical Field

The present invention relates to a high calorie nutritional composition and a package for supplementing nutrients mainly by oral administration or via a catheter.

Background

In recent years, high calorie nutritional compositions for supplementing nutrients which are often deficient in daily dietary life have been attracting attention with aging, and various nutritional agents have been proposed and marketed (for example, see patent document 1).

Especially, in the case of elderly people who have a decreased appetite or have difficulty in swallowing, it is required that energy can be sufficiently supplemented by ingesting a small amount of the high calorie nutritional composition while balanced access to the three macronutrients, and that proteins, lipids and carbohydrates, which are the three macronutrients, have excellent stability in the high calorie nutritional composition and are dispersed in a non-segregated manner.

In addition, it is required to be able to easily supplement the high calorie nutritional composition from a package filled with the high calorie nutritional composition without dripping.

Documents of the prior art

Patent document

Patent document 1: japanese laid-open patent publication (Kokai) No. 2015-107075

Disclosure of Invention

The present invention aims to provide a high calorie nutritional composition which can sufficiently supplement energy by a small amount of intake, can obtain three macronutrients in a balanced manner, has excellent stability of proteins, lipids and carbohydrates as the three macronutrients, and is dispersed so as not to be separated, and a package which can easily supplement the high calorie nutritional composition without dripping by filling the high calorie nutritional composition in a container.

This object can be achieved by the present invention as described in (1) to (9) below.

(1) A high calorie nutritional composition comprising agar and nutrients including proteins, lipids, carbohydrates,

a viscosity at 25 ℃ of 3500 mPas or more and 17500 mPas or less, and a calorie of 2.5kcal/mL or more and 4.5kcal/mL or less.

(2) The high calorie nutritional composition according to the above (1), further comprising pectin.

(3) The high calorie nutritional composition according to the above (1) or (2), wherein the pH is 3.0 or more and 4.0 or less.

(4) The high calorie nutritional composition according to any one of (1) to (3) above, wherein the content of the agar in 100mL of the high calorie nutritional composition is 0.05g or more and 0.32g or less.

(5) The high calorie nutritional composition according to any one of (1) to (4) above, wherein the content of the protein in 100mL of the high calorie nutritional composition is 10.0g or more and 30.0g or less.

(6) The high calorie nutritional composition according to any one of (1) to (5) above, wherein collagen peptides and whey proteins are contained as the proteins.

(7) The high calorie nutritional composition according to any one of (1) to (6) above, wherein the content of the lipid in 100mL of the high calorie nutritional composition is 8.0g or more and 30.0g or less.

(8) The high calorie nutritional composition according to any one of (1) to (7) above, wherein the content of the carbohydrate in 100mL of the high calorie nutritional composition is 25.0g or more and 40.0g or less.

(9) A package comprising the high calorie nutritional composition of any one of (1) to (8) above and a container filled with the high calorie nutritional composition.

Effects of the invention

According to the high calorie nutritional composition of the present invention, energy can be sufficiently supplemented even if a small amount of the high calorie nutritional composition is ingested, and three major nutrients can be obtained in a balanced manner. In addition, in the high calorie nutritional composition, protein, lipid and carbohydrate, which are three macronutrients, have excellent stability without being separated and dispersed, and a high calorie nutritional composition achieving stabilization can be prepared.

In the package of the present invention, the high calorie nutritional composition of the present invention is filled in a container, so that the package as a container can be miniaturized, and the ingestor can easily replenish the high calorie nutritional composition filled in the container without causing dripping.

Drawings

Fig. 1 is a perspective view showing a preferred embodiment of the package of the present invention.

Detailed Description

Hereinafter, the high calorie nutritional composition and the pack of the present invention will be described in detail based on preferred embodiments.

The high calorie nutritional composition of the present invention is a composition containing agar and nutrients including proteins, lipids, and carbohydrates, and is characterized by having a viscosity of 3500 mPas or more and 17500 mPas or less at 25 ℃ and a calorie of 2.5kcal/mL or more and 4.5kcal/mL or less. Thus, even if a small amount of the high calorie nutritional composition is ingested, energy can be sufficiently supplemented, and three nutrients can be obtained in a balanced manner. In addition, in the high calorie nutritional composition, protein, lipid and carbohydrate, which are three macronutrients, have excellent stability and are dispersed without separation, and a high calorie nutritional composition achieving stabilization can be prepared. In addition, in the package of the present invention, the high calorie nutritional composition of the present invention is filled in the container, so that the package as a container can be miniaturized, and the ingester can easily replenish the high calorie nutritional composition filled in the container without causing dripping.

Next, a package in which the high calorie nutritional composition of the present invention is filled in a container (a package of the present invention) will be described. In the following, a case will be described in which an aluminum pouch with a straw is applied to a container provided in the package of the present invention as an example.

< Package body >

Fig. 1 is a perspective view showing a preferred embodiment of the package of the present invention. For convenience of explanation, the upper side in fig. 1 is referred to as "upper" or "upper" and the lower side is referred to as "lower" or "lower".

As shown in fig. 1, the package 1 includes a container 10 and a high calorie nutritional composition (not shown) filled in the container 10.

High calorie nutritional composition

The high calorie nutritional composition is filled in the container 10, and as described above, the present invention contains protein, lipid, carbohydrate as nutrients (three major nutrients), and agar, has a viscosity of 3500mPa · s or more and 17500mPa · s or less at 25 ℃, and has a calorie content of 2.5kcal/mL or more and 4.5kcal/mL or less.

These nutrients and the like will be explained in turn.

Proteins are included in high calorie nutritional compositions as nutrients (three macronutrients) for supplying nitrogen sources or amino acids.

In the high calorie nutritional composition, the content of protein is preferably 10.0g or more and 30.0g or less, and more preferably 12.0g or more and 16.0g or less in 100mL of the high calorie nutritional composition. Thus, three nutrients can be obtained in a balanced manner, the calorie of the high calorie nutritional composition can be set to 2.5kcal/mL or more and 4.5kcal/mL or less, and energy can be sufficiently supplemented by a small intake of the high calorie nutritional composition (for example, 100mL), that is, by an intake of the high calorie nutritional composition filled in the casing 1.

In the present specification, the protein may include a low-molecular protein regardless of the degree of polymerization of the amino acid, and may include amino acids and peptides which are decomposed products of the protein in addition to the protein.

The protein preferably contains collagen peptide and whey protein.

Whey protein is a mixture of globular proteins separated from whey (whey) remaining when milk is coagulated, and is composed of soluble components contained in milk.

Examples of whey proteins include commercially available whey proteins, and specifically include WPC550 (manufactured by Fonterra), ENLACT HG (manufactured by Nippon Kagaku), ENLACT CC (manufactured by Nippon Kagaku), PROGEL800 (manufactured by Nippon Kagaku), LACTOCRYSTAL (manufactured by Nippon Kagaku), WPI18855 (manufactured by Fonterra), WPI18822 (manufactured by Fonterra), WPI1895 (manufactured by Fonterra), WPC392 (manufactured by Fonterra), WPC80 (manufactured by Fonterra), WPC7009 (manufactured by Fonterra), WPC164 (manufactured by Fonterra), WPC162 (manufactured by Fonterra), WPC132 (manufactured by Fonterra), and 472C (manufactured by Fonterra).

The collagen peptide is a peptide having a weight average molecular weight of preferably 1000 or more and 8500 or less, more preferably 1000 or more and 5000 or less, which is obtained by hydrolyzing collagen derived from animals (mainly, pigs, chickens, and fish) with an enzyme or the like.

Examples of commercially available collagen peptides include collagen peptides derived from pig, chicken, and fish, specifically, collagen protein (ウェルコラーゲン) derived from pig collagen (manufactured by Nippon Kabushiki Kaisha), SOLUGEL (manufactured by Nippon Food Co., Ltd.), GELITA SOL NPE (manufactured by NIPPI Co., Ltd.), GELITASOL NPS (manufactured by NIPPI Co., Ltd.), marine collagen protein (マリンコラーゲン) NH (manufactured by Nipponham Kabushiki Kaisha) derived from fish collagen, and C-LAP (manufactured by Nipponham Kabushiki Kaisha) derived from chicken collagen.

Regarding these collagen peptides and whey proteins, when the weight content of whey protein in the high calorie nutritional composition is 1.0, the weight content of collagen peptides is preferably 1.0 or more and 26.0 or less. Thereby, energy can be sufficiently supplemented even if a high calorie nutritional composition is ingested in a small amount, and proteins, lipids and carbohydrates, which are three macronutrients, have excellent stability without being separated and dispersed, enabling stabilization. Furthermore, in the case where the weight content of the collagen peptide is less than 1.0, it may be difficult to sufficiently supplement energy by ingesting a small amount of the high calorie nutritional composition. Further, when the weight content of the collagen peptide exceeds 26.0, unpleasant flavors such as peculiar odor, astringency, bitterness, and the like are generated in the high calorie nutritional composition, and the ingester who ingests the high calorie nutritional composition cannot eat deliciously, and the appetite of the ingester is reduced, thereby possibly resulting in a reduction in quality of life (QOL).

The weight content of the collagen peptide is preferably 1.0 to 26.0, more preferably 1.7 to 4.3, when the weight content of the whey protein is 1.0. Thereby, the high calorie nutritional composition can be made a more stable composition.

The protein may include proteins other than collagen peptides and whey proteins, and for example, known proteins such as animal proteins and plant proteins other than collagen peptides and whey proteins may be used.

Examples of the protein include proteins contained in milk and the like other than whey protein, and soybean protein.

More specifically, examples of the protein using milk as a raw material include casein, caseinate, whole milk protein (TMP), and Milk Protein Concentrate (MPC), and examples of the protein using soybean as a raw material include soybean protein, and 1 or 2 or more of these may be used in combination.

The TMP, MPC, or soybean protein may be commercially available products, and examples of the commercially available products include MPC80 (manufactured by japan NEW chemicals co., ltd.), MPC80LR (manufactured by japan NEW chemicals co., ltd.), magnesium caseinate S (manufactured by japan NEW chemicals co., ltd.), potassium caseinate S (manufactured by japan NEW chemicals co., ltd.), sodium caseinate CW (manufactured by japan NEW chemicals co., ltd.), prolena 900 (manufactured by nippo oil co., ltd.), prolena 700 (manufactured by nippo oil co., ltd.), prolena 800 (manufactured by nippo oil co., ltd.), NEW fujiap 3000 (manufactured by nippo oil co., ltd.), and NEW jifu 1700N (manufactured by nippo oil co., ltd.).

Examples of the amino acid include essential amino acids such as valine, leucine, isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan, and histidine, and nonessential amino acids such as glycine, alanine, serine, cysteine, asparagine, glutamine, proline, tyrosine, aspartic acid, glutamic acid, and arginine, and 1 or 2 or more of these amino acids may be used in combination.

These amino acids may be in the form of inorganic acid salts (e.g., hydrochloride salts), organic acid salts (e.g., acetate salts), or in vivo hydrolysable esters (e.g., methyl esters).

The peptide may be one in which 2 or more amino acids are polymerized via a peptide bond (amide bond), and 1 or 2 or more of them may be used in combination. The peptide may be any of a dipeptide, a tripeptide, an oligopeptide (a peptide having about 10 amino acids), and a polypeptide (a peptide having several tens to several hundreds of amino acids).

The peptide may be one obtained by subjecting a collagen-removed protein to a low molecular weight treatment, and examples thereof include soybean peptide, casein peptide, and whey peptide.

The protein, amino acid, and peptide may be derived from flavoring (flavor).

Lipids are included in high calorie nutritional compositions as nutrients (three macronutrients) that become energy sources with high efficiency.

The content of the lipid in the high calorie nutritional composition is preferably 8.0g or more and 30.0g or less, and more preferably 8.8g or more and 25.0g or less in 100mL of the high calorie nutritional composition. Accordingly, since the calorie of the high calorie nutritional composition can be set to 2.5kcal/mL or more and 4.5kcal/mL or less while three nutrients are obtained in a balanced manner, energy can be sufficiently supplemented by the intake of a small amount (100mL) of the high calorie nutritional composition, that is, the high calorie nutritional composition filled in the casing 1. In the case where the content of the lipid in the high calorie nutritional composition is less than the above lower limit value, the function of the skin may be reduced depending on the kind of the lipid. If the lipid content exceeds the upper limit, the supply of lipid becomes excessive, and obesity may be induced depending on the type of lipid.

The lipid is not particularly limited as long as it is a lipid that can be ingested by humans, and examples thereof include saturated fatty acids, unsaturated fatty acids, vegetable oils, and animal fats and oils.

Examples of the saturated fatty acid include caprylic acid, capric acid, lauric acid, palmitic acid, stearic acid, and the like, and 1 or 2 or more of them may be combined.

Examples of the unsaturated fatty acid include oleic acid, palmitoleic acid, linoleic acid, arachidonic acid, α -linolenic acid, and 1 or 2 or more of these may be used in combination.

Examples of the vegetable Oil include coconut Oil, corn Oil, cottonseed Oil, olive Oil, palm kernel Oil, peanut Oil, rapeseed Oil, Safflower Oil (saflower Oil), sesame Oil, soybean Oil, sunflower Oil, almond Oil, cashew Oil, hazelnut Oil, macadamia Oil, Mongolian fruit Oil, petiolus kawachii Oil, pine seed Oil, pistachio Oil, walnut Oil, cucurbit seed Oil, Japanese pumpkin seed Oil, watermelon seed Oil, spica nut Oil (Amaranthus Oil), apricot Oil, apple Oil, argan Oil, avocado Oil, babassu Oil, moringa Oil, basil Oil, sea chest Oil, sea chestnut Oil (Caphestnut Oil), cacao butter, cornus Oil, palm Oil, coriander seed Oil, pseudomango Oil (ディカ Oil), linseed Oil, grape seed Oil, sesame Oil, cottonseed Oil, lamatia Oil (lallemannia Oil), cumin Oil, meadowfoam seed Oil, mustard seed Oil, meadowfoam Oil, mustard Oil (ディカ Oil), linseed Oil, sesame seed Oil, tamarind, Nutmeg butter, okra oil, papaya oil, perilla oil, brazil nut oil, poppy oil, prune seed oil, quinoa oil, sunflower oil, rice oil, Royle oil, mayberry oil, camellia oil, silybum oil, tomato seed oil, wheat oil, perilla oil, germ oil, coconut oil, peanut oil, and the like, and 1 or more of them may be used in combination.

Examples of the animal fat and oil include lard (lard) and tallow (vet), and 1 or 2 or more of these may be used in combination.

The lipid may be used alone or in combination of 2 or more. The lipid may be a lipid derived from a seasoning or the like.

Carbohydrates are included in high calorie nutritional compositions as nutrients for supplying monosaccharides (three macronutrients).

The amount of carbohydrate in the high calorie nutritional composition is preferably 25.0g or more and 40.0g or less, and more preferably 32.0g or more and 38.0g or less, per 100mL of the high calorie nutritional composition. Thus, the three nutrients can be obtained in a balanced manner, and the calorie of the high calorie nutritional composition is set to 2.5kcal/mL or more and 4.5kcal/mL or less, so that energy can be sufficiently supplemented by a small amount (100mL) of the high calorie nutritional composition, that is, the high calorie nutritional composition filled in the pack 1. In the case where the content of carbohydrates in the high calorie nutritional composition is less than the above lower limit value, sufficient calories may not be obtained depending on the kind of carbohydrates. If the carbohydrate content exceeds the upper limit value, the supply of carbohydrate becomes excessive, and diabetes may be induced depending on the type of carbohydrate.

The carbohydrate is not particularly limited as long as it is a carbohydrate that is absorbed by a living body and becomes an energy source (carbohydrate source), and examples thereof include monosaccharides, disaccharides, and polysaccharides.

Examples of the monosaccharide include glucose (glucose), fructose (fructose), galactose, and the like, and 1 or 2 or more of these may be used in combination.

Examples of the disaccharide include Sucrose (Sucrose), lactose (lactose), maltose (maltose), isomaltose, trehalose, and the like.

Specific examples of the polysaccharide include starch (amylose, amylopectin), dextrin, and the like, and 1 or 2 or more of them may be used in combination, and among them, dextrin is preferable.

Dextrin is a generic name for a substance in which a plurality of α -glucoses are polymerized by glycosidic bonds, and can be obtained by hydrolyzing starch, dextrin is slowly decomposed and absorbed in the small intestine, and thus can prevent a rapid increase in blood sugar, dextrin can be used to reduce the osmotic pressure of a high calorie nutritional composition, and osmotic diarrhea can be prevented.

The dextrin may be prepared by itself or may be a commercially available product. In the case of producing dextrin, it can be produced by hydrolyzing a known starch, for example, starch contained in corn, waxy corn, wheat, rice, glutinous rice, waxy sorghum, beans (broad bean, mung bean, red bean, etc.), potato, sweet potato, tapioca, etc., by a known method. On the other hand, examples of commercially available dextrin include TK-16 (manufactured by Songu chemical Co., Ltd.), Sandec #300 (manufactured by Sanko starch industries Co., Ltd.), Sandec #250 (manufactured by Sanko starch industries Co., Ltd.), Sandec #150 (manufactured by Sanko starch industries Co., Ltd.), and the like.

The above carbohydrates may be used alone or in combination of 2 or more. The carbohydrate may be derived from a seasoning or the like.

In addition, as for such a carbohydrate, a low-molecular carbohydrate having a low degree of polymerization, that is, a low-molecular polysaccharide such as monosaccharide, disaccharide or low-molecular dextrin is preferably contained in the present invention. Thus, since the high calorie nutritional composition has high compatibility with carbohydrates, even if the content of carbohydrates in the high calorie nutritional composition is set to be high as in the above range, the carbohydrates can be blended in the high calorie nutritional composition. Thus, the formation of agglomerates or precipitates of carbohydrates in the high calorie nutritional composition is surely suppressed or prevented, thereby enabling the high calorie nutritional composition to be a composition in which carbohydrates are uniformly dispersed.

The high calorie nutritional composition may contain vitamins as nutrients in addition to the above-mentioned nutrients of protein, lipid and carbohydrate (three macronutrients).

The vitamins are not particularly limited, and various vitamins such as vitamin a, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, niacin, pantothenic acid, vitamin B6, biotin, folic acid, vitamin B12, vitamin C, and carnitine may be used alone or in combination of 2 or more.

Also, preferred amounts of various vitamins per 100mL of the high calorie nutritional composition are as follows.

Vitamin A: preferably 0 to 3000. mu.g, more preferably 20 to 250. mu.g

Vitamin D: preferably 0.1 to 50. mu.g, more preferably 0.1 to 5.0. mu.g

Vitamin E: preferably 0.2 to 800mg, more preferably 0.2 to 5.0mg

Vitamin K: preferably 0.5 to 1000. mu.g, more preferably 2 to 50. mu.g

Vitamin B1: preferably 0.01 to 10mg, more preferably 0.1 to 3.0mg

Vitamin B2: preferably 0.01 to 10mg, more preferably 0.05 to 3.0mg

Nicotinic acid: preferably 0.1 to 30mgNE, more preferably 0.5 to 6mgNE

Pantothenic acid: preferably 0.1 to 5.5mg, more preferably 0.2 to 3.0mg

Vitamin B6: preferably 0.01 to 6.0mg, more preferably 0.1 to 3.0mg

Biotin: preferably 0.1 to 100. mu.g, more preferably 1 to 20. mu.g

Folic acid: preferably 1 to 1000. mu.g, more preferably 10 to 100. mu.g

Vitamin B12: preferably 0.01 to 10. mu.g, more preferably 0.2 to 3.0. mu.g

Vitamin C: preferably 1 to 200mg, more preferably 5 to 100mg

Carnitine: preferably 1 to 300mg, more preferably 10 to 70mg

In addition, the preferred ranges of the various vitamins and the lower and upper limits of the more preferred ranges include the respective numerical values.

In addition, the high calorie nutritional composition may contain inorganic substances as nutrients in addition to the above-mentioned nutrients of proteins, lipids and carbohydrates (three macronutrients).

The inorganic substance is not particularly limited, and examples thereof include various inorganic substances such as sodium, potassium, calcium, phosphorus, and magnesium, and these may be used alone or in combination of 2 or more.

Also, preferred contents of various inorganic substances per 100mL of the high calorie nutritional composition are as follows.

Sodium: preferably 50 to 300mg, more preferably 100 to 190mg

Calcium: preferably 10 to 200mg, more preferably 30 to 100mg

Phosphorus: preferably 1 to 350mg, more preferably 25 to 150mg

Magnesium: preferably 1 to 75mg, more preferably 10 to 50mg

Potassium: preferably 1 to 350mg, more preferably 25 to 180mg

The lower limit and the upper limit of the preferred range and the more preferred range of each inorganic substance include the respective numerical values.

Furthermore, the high calorie nutritional composition may contain trace elements as nutrients in addition to the above-mentioned nutrients of protein, lipid and carbohydrate (three macronutrients).

The trace elements are not particularly limited, and examples thereof include various trace elements such as iron, zinc, copper, chlorine, iodine, manganese, selenium, chromium, and molybdenum, and these may be used alone or in combination of 2 or more.

Also, preferred contents of various trace elements per 100mL of the high calorie nutritional composition are as follows.

Iron: preferably 0.1 to 55mg, more preferably 1 to 10mg

Copper: preferably 0.01 to 1.0mg, more preferably 0.06 to 0.6mg

Chlorine: preferably 1 to 350mg, more preferably 25 to 180mg

Iodine: preferably 0.1 to 1000. mu.g, more preferably 1 to 100. mu.g

Manganese: preferably 0.01 to 10mg, more preferably 0.1 to 2.0mg

Selenium: preferably 0.1 to 450. mu.g, more preferably 1 to 35. mu.g

Zinc: preferably 0.1 to 20mg, more preferably 1 to 10mg

Chromium: preferably 0.1 to 30. mu.g, more preferably 1 to 20. mu.g

Molybdenum: preferably 0.1 to 30. mu.g, more preferably 1 to 20. mu.g

Further, the lower limit value and the upper limit value of the preferable range and the more preferable range of each trace element include the respective numerical values.

The calorie of the high calorie nutritional composition containing the above nutrients may be 2.5kcal/mL or more and 4.5kcal/mL or less, preferably 3.0kcal/mL or more and 4.3kcal/mL or less, and more preferably 3.5kcal/mL or more and 4.1kcal/mL or less. When the calorie in the high calorie nutritional composition is less than 2.5kcal/mL, the high calorie cannot be ingested in a small volume. When the calorie in the high calorie nutritional composition exceeds 4.5kcal/mL, the nutrients are difficult to dissolve. Thus, energy can be sufficiently supplemented by ingesting a small amount (specifically 100mL) of the high calorie nutritional composition. That is, the total amount of a high calorie nutritional composition (liquid diet) that can be obtained by an elderly person having reduced appetite or dysphagia under the supervision of a nurse, a nursing staff, or the like in a hospital, a nursing institution, or the like by a third person is generally referred to as about 100 mL. Therefore, the amount of heat to be charged in the container 10 with 100mL of the high calorie nutritional composition is set within the above range, and the high calorie nutritional composition is taken from the package 1 among three meals of breakfast, lunch and dinner, so that energy of 750kcal to 1350kcal, preferably 900kcal to 1290kcal, and more preferably 1050kcal to 1230kcal can be obtained. Therefore, the energy that the elderly would like to obtain for 1 day can be met by the intake of three meals of the high calorie nutritional composition.

In the present invention, the high calorie nutritional composition may have a viscosity at 25 ℃ of 3500 to 17500 mPas, preferably 5000 to 15000 mPas. When the viscosity of the high calorie nutritional composition is less than the above lower limit value, it may induce reverse pneumonia or diarrhea. When the viscosity in the high calorie nutritional composition exceeds the above upper limit value, it may be sticky when ingested. By setting the above viscosity within this range, the viscosity of the high calorie nutritional composition can be set within a range suitable for liquid diet. Therefore, even in the case where the high calorie nutritional composition is ingested by an elderly person whose appetite is reduced or who is accompanied by dysphagia, the high calorie nutritional composition can be easily obtained (eaten) by oral administration. Further, the high calorie nutritional composition can be easily discharged from the container body 30 by squeezing the container body 30 through the opening 20 (supply portion) provided in the container 10 described later without causing dripping, and the intake person can obtain the high calorie nutritional composition orally (eat). In addition, in the high calorie nutritional composition, proteins, lipids and carbohydrates, which are three major nutrients, have excellent stability and can be dispersed without separation, and a stabilized high calorie nutritional composition can be prepared.

Further, the high calorie nutritional composition preferably contains an emulsifier in addition to the above-described nutrients comprising three macronutrients.

Thereby, the compatibility between proteins, lipids and carbohydrates of the high calorie nutritional composition becomes higher. Therefore, even if the contents of protein, lipid, and carbohydrate in the high calorie nutritional composition are set to be high as the above ranges, respectively, it is possible to fuse protein, lipid, and carbohydrate to each other in the high calorie nutritional composition. Therefore, the high calorie nutritional composition can be a composition in which protein, lipid, and carbohydrate are uniformly dispersed and emulsified.

The emulsifier is not particularly limited, and examples thereof include fatty acid esters such as organic acid monoglyceride, polyglycerol ester, sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester; polysorbate, polyglycerol polyricinoleate, diacylglycerol, waxes, sterol esters, phospholipids, and the like, and 1 or 2 or more of these may be used in combination. Among them, one of organic acid monoglyceride and polyglycerin ester is preferably contained, and both of them are more preferably contained. In addition, when both of the organic acid monoglyceride and the polyglycerol ester are contained as the emulsifier, the contents are set so that, in the high calorie nutritional composition, the organic acid monoglyceride is preferably 0.5g/100mL or more and 1.5g/100mL or less, more preferably about 1.3g/100mL, and the polyglycerol ester is preferably 0.3g/100mL or more and 0.8g/100mL or less, more preferably about 0.7g/100 mL. The above-described effects can be more remarkably exhibited by selecting the above-described emulsifier as the emulsifier and setting the content thereof as described above. In addition, in the case where the organic acid monoglyceride in the high calorie nutritional composition is less than 0.5g/100mL, depending on the kind of nutrients included in the high calorie nutritional composition, the emulsion system is unstable and the aqueous layer and the oil layer may be separated. When the organic acid monoglyceride in the high calorie nutritional composition exceeds 1.5g/100mL, the emulsion system may collapse due to an excess of the organic acid monoglyceride depending on the kind of nutrients included in the high calorie nutritional composition. In the case where the polyglycerol ester in the high calorie nutritional composition is less than 0.3g/100mL, the emulsion system is unstable depending on the kind of nutrients included in the high calorie nutritional composition, and the aqueous layer and the oil layer may be separated. When the organic acid monoglyceride in the high calorie nutritional composition exceeds 0.8g/100mL, the emulsion system may collapse due to an excess of the organic acid monoglyceride depending on the kind of nutrients included in the high calorie nutritional composition.

The organic acid monoglyceride is not particularly limited, and commercially available organic acid monoglycerides can be used, and specific examples thereof include POEM W-60 (manufactured by Rakan vitamin Co., Ltd.), POEM G-002 (manufactured by Rakan vitamin Co., Ltd.), and POEM B-10 (manufactured by Rakan vitamin Co., Ltd.). The polyglycerin ester is not particularly limited, and commercially available polyglycerin esters can be used, and specific examples thereof include POEM J-0381V (manufactured by Rigaku Co., Ltd.), and POEM J-0281V (manufactured by Rigaku Co., Ltd.).

Furthermore, the high calorie nutritional composition preferably contains fermented milk in addition to the above-mentioned nutrients comprising three macronutrients.

Here, the high calorie nutritional composition preferably contains a nutrient containing protein, lipid and carbohydrate at a high concentration as in the above content, and preferably contains the protein and carbohydrate in a low molecular weight state as described above, and thus tends to have a unique odor, astringency, bitterness and the like.

By incorporating fermented milk into such a high calorie nutritional composition, unpleasant flavors such as peculiar odor, astringency, and bitterness can be reduced. Thus, an increase in appetite of the ingester consuming the high calorie nutritional composition may be achieved.

The content of the fermented milk having a high calorie nutritional composition is preferably 1.0g/100mL or more and 3.0g/100mL or less, and more preferably 1.3g/100mL or more and 1.8g/100mL or less. If the fermented milk in the high calorie nutritional composition is less than the above upper limit value, a strong bitter taste may be perceived depending on the kind of the nutrient contained in the high calorie nutritional composition, and the flavor may be impaired. If the fermented milk in the high calorie nutritional composition exceeds the above upper limit value, sweetness and sourness are strongly perceived depending on the kind of the nutrient contained in the high calorie nutritional composition, and there is a possibility that the flavor is impaired. By setting the content of the fermented milk within the above range, the above effects can be more remarkably exhibited.

In the present specification, the fermented milk refers to milk such as milk or milk containing the same or more solid components of skim milk, which is fermented by lactic acid produced by a microorganism such as lactic acid bacteria or yeast. Therefore, the fermented milk is not particularly limited as long as it is milk or milk fermented from milk containing the same or more skim milk solid components, and examples thereof include, in addition to commercially available yogurt, "ハネピス JP-J" manufactured by oceanic flavor co., ltd.), fermented milk FM-J (manufactured by oceanic flavor co., ltd.), a sugar-free fermented milk base material (manufactured by kyowo dairy co), and a sugar-added fermented emulsion (manufactured by kyowo dairy co).

Furthermore, the high calorie nutritional composition may further comprise a flavoring.

Thereby, a further improvement of the flavour of the high calorie nutritional composition is achieved, thus further increasing the appetite of the ingesters consuming the high calorie nutritional composition.

In the present specification, "flavor" refers to a substance added to impart a flavor or taste to a high calorie nutritional composition, and includes substances generally sold as "flavor", substances sold as "extract", "powder flavor", and "liquid flavor", and the like, and 1 or 2 or more of them may be used in combination.

In addition, the content of the seasoning in the high calorie nutritional composition is preferably about 0.1g or more and 3.5g or less, and more preferably about 0.4g or more and 3.0g or less in 100mL of the high calorie nutritional composition. This enables the effect obtained by adding the seasoning to the high calorie nutritional composition to be more remarkably exhibited.

In the high-calorie nutritional composition, the kind of the seasoning is not particularly limited, and examples thereof include seasonings such as a vegetable soup flavor such as a tomato flavor, a fruit juice flavor such as an apple flavor, a yogurt flavor, a japanese soup flavor (bonito and kelp), a cream stew flavor, a beef flavor, a curry flavor, a miso soup flavor, a pork soup flavor, a clam soup flavor, and a noodle taste (miso, pig bone, soy sauce). As the seasoning, commercially available soup and soup powder can be used.

The high calorie nutritional composition may further contain polyglutamic acid, glucosamine, fucoidan, collagen, hyaluronic acid, dietary fiber, oligosaccharide, etc. as functional ingredients.

These functional components have various functions such as promoting salivary secretion, promoting calcium absorption, moisturizing, eliminating helicobacter pylori, promoting the protection and repair of gastric mucosa, improving endurance, reducing plasma cholesterol, improving blood glucose response, improving large intestine function, and preventing large intestine cancer.

The dietary Fiber is not particularly limited, and examples thereof include insoluble dietary fibers such as cellulose, hemicellulose, lignin, insoluble pectin, chitin, chitosan, psyllium seed coat, and low molecular weight sodium alginate, water-soluble pectin, guar gum, konjac mannan, glucomannan, alginic acid, agar, chemically modified polysaccharides, polydextrose, indigestible oligosaccharides, maltitol, inulin, carrageenan, wheat bran, and indigestible dextrin (e.g., Pine Fiber C (manufactured by pinegrain chemical industries)), and water-soluble dietary fibers such as guar gum decomposition products, and may be used alone or in combination of 2 or more. The content of dietary fiber in the high calorie nutritional composition may be appropriately adjusted according to the subject to whom the high calorie nutritional composition is applied.

The high calorie nutritional composition may also contain other well known ingredients, for example, health functional ingredients, food additives, stabilizers, and the like.

The health functional component is a component that exerts a fixed function on an organism by ingestion.

Examples of such a health-promoting functional component include, but are not particularly limited to, indigestible oligosaccharides, sugar alcohols, Calcium Citrate Malate (CCM), casein phosphopeptides (CPP), chitosan, L-arabinose, guava leaf polyphenols, wheat albumin, tamarind extracts, diacylglycerol phytosterol, soy isoflavones, and milk-based proteins, and 1 or 2 or more of these may be used in combination.

Indigestible oligosaccharides are those in which monosaccharides are bound to each other via a glycoside bond, and have no large molecular weight (about 300 to 3000) as polysaccharides.

In addition, the indigestible oligosaccharide is not decomposed by human digestive enzymes, and the indigestible oligosaccharide which can be decomposed by human digestive enzymes is contained in the above-mentioned carbohydrate. By ingesting such indigestible oligosaccharide, an intestinal tract-regulating effect can be obtained.

The indigestible oligosaccharide is not particularly limited, and examples thereof include xylooligosaccharide, fructooligosaccharide, soybean oligosaccharide, isomaltooligosaccharide, lactosucrose, lactulose, and lactosucrose. These indigestible oligosaccharides may be used alone or in combination of 2 or more. The content of indigestible oligosaccharides in the high calorie nutritional composition may be appropriately adjusted according to the subject to which the high calorie nutritional composition is applied, or the like.

Sugar alcohol is a sugar produced by reducing the carbonyl group of aldose or ketose, and is poorly absorbed from the small intestine to the body and hardly converted into heat.

The sugar alcohol is difficult to be metabolized into acid by oral bacteria, and can prevent dental plaque formation. The sugar alcohol can be used as low calorie sweetener.

The sugar alcohol is not particularly limited, and examples thereof include erythritol, maltitol, and palatinose. These sugar alcohols may be used alone or in combination of 2 or more. Also, the content of the sugar alcohol of the high calorie nutritional composition may be appropriately adjusted according to the subject to which the high calorie nutritional composition is applied, and the like.

Calcium Citrate Malate (CCM) and casein phosphopeptide (CPP) have functions of promoting calcium absorption, thereby promoting bone formation. These CCM and CPP may be used alone or in combination of 2 or more. Furthermore, CCM and CPP are preferably used in combination with calcium. Also, the contents of CCM and CPP of the high calorie nutritional composition are appropriately adjusted according to the subject to which the high calorie nutritional composition is applied, and the like.

The food additive is a substance that is added to, mixed with, moistened with, or otherwise used by the high calorie nutritional composition for the purpose of processing or preserving the high calorie nutritional composition.

Examples of the food additive include zinc gluconate and copper gluconate, ascorbic acid 2-glucoside, cyclodextrin, a preservative, a bactericide, an antioxidant, a coloring agent, a taste masking agent, a pH adjuster, an acidulant, a perfume, and an antifoaming agent, in addition to the purpose of nutrition enrichment.

Ascorbic acid 2-glucoside is a compound in which glucose is α -coordinated to the hydroxyl group at the 2-position of vitamin C (ascorbic acid), and is a vitamin C derivative having higher stability than usual vitamin C because it is not attacked by oxygen, and the content of ascorbic acid 2-glucoside can be adjusted as appropriate depending on the subject to which the high calorie nutritional composition is applied, because it can efficiently absorb vitamin C by ascorbic acid 2-glucoside.

Cyclodextrin is a cyclic oligosaccharide in which glucose is bonded to a cyclic structure through a glucoside bond, and cyclodextrin having 6 glucose atoms is referred to as α -cyclodextrin, cyclodextrin having 7 glucose atoms is referred to as β -cyclodextrin, and cyclodextrin having 8 glucose atoms is referred to as γ -cyclodextrin.

The antioxidant has a function of preventing deterioration due to oxidation. The antioxidant is not particularly limited, and ascorbic acid and its sodium salt, isoascorbic acid and its sodium salt, and the like can be used. These antioxidants may be used alone, or may be used in combination of 2 or more.

The colorant is not particularly limited, and examples thereof include edible tar pigments (edible red nos. 2, 3, 40, 102, 104, 105, and 106, edible blue nos. 1 and 2, edible yellow nos. 4 and 5, and edible green No. 3), β -carotene, water-soluble carmine, chlorophyll derivatives (chlorophyll a, chlorophyll b, copper chlorophyll, sodium iron chlorophyll, etc.), riboflavin, ferric oxide, titanium dioxide, safflower yellow, cochineal red pigment, gardenia yellow pigment, curcumin, red cabbage pigment, beet red, grape skin pigment, capsicum pigment, caramel, etc., and these colorants may be used alone or in combination of 2 or more kinds.

The taste masking agent has a function of suppressing and masking unique astringency and the like from the raw material in the high calorie nutritional composition. Examples of taste masking agents include, but are not particularly limited to, saccharin and its sodium salt, xylitol, aspartame, sucralose, acesulfame potassium, p-ethoxyphenylurea, sodium cyclamate (cyclamic acid), neotame, trehalose, erythritol, maltose, palatinose, sorbitol, licorice extract, stevioside, thaumatin, curculin, and disodium glycyrrhizinate. These taste masking agents may be used alone or in combination of 2 or more.

The pH adjuster has the function of adjusting the pH of the high calorie nutritional composition. The pH adjuster is not particularly limited, and citric acid, gluconic acid, succinic acid, potassium carbonate, sodium bicarbonate, carbon dioxide, lactic acid, sodium lactate, sodium citrate, adipic acid, and the like can be used. These pH adjusters may be used alone or in combination of 2 or more.

The pH of the high calorie nutritional composition is adjusted by a pH adjuster, and the pH is preferably 3.0 or more and 4.0 or less, and more preferably about 4.0. When the pH in the high calorie nutritional composition is less than 3.0, a strong sour taste is perceived, possibly destroying the flavor. When the pH in the high calorie nutritional composition exceeds 4.0, safety as food may not be ensured due to high possibility of propagation of microorganisms such as fungi. Thus, the high calorie nutritional composition can be stabilized for a long period of time, and the high calorie nutritional composition can be consumed without the ingestion of strong sour taste.

The acidulant has functions of imparting sour taste to the high calorie nutritional composition, preventing oxidation of the high calorie nutritional composition, and adjusting pH. The acidulant is not particularly limited, and examples thereof include acetic acid, citric acid, succinic acid, lactic acid, malic acid, tartaric acid, gluconic acid, phosphoric acid, and the like. These acidulants may be used alone, or in combination of 2 or more.

The flavor is not particularly limited, and α -amyl cinnamic aldehyde, anisic aldehyde, benzaldehyde, benzyl acetate, benzyl alcohol, cinnamic aldehyde, cinnamic acid, citral, citronellal, citronellol, decanal, decanol, ethyl acetoacetate, ethyl cinnamate, ethyl decanoate, ethyl vanillin, eugenol, geraniol, isoamyl acetate, isoamyl butyrate, isoamyl phenylacetate, dl-menthol, 1-menthol, methyl salicylate, piperonal, propionic acid, terpineol, vanillin, d-borneol and the like can be used alone or in combination of 2 or more.

The stabilizer has the functions of improving the mouthfeel of the high calorie nutritional composition and contributing to the stabilization of the manufacturing process. As the stabilizer, a commonly used stabilizer can be used. Specific examples thereof include agar, gelatin, cellulose, chitin, dextran, branched dextran, glycogen, inulin, mannan, glucomannan, xylan, amylopectin, alginic acid, alginate, carboxymethyl cellulose, hydroxypropyl cellulose, cyclodextrin, furcellaran, modified starch, carrageenan, pectin, locust bean gum, guar gum, decomposed guar gum, xanthan gum, tamarind gum, gum arabic, gellan gum, plant protein, decomposed plant protein, animal protein, decomposed animal protein, and the like. These stabilizers may be used alone, or 2 or more kinds thereof may be mixed and used as a stabilizer.

Examples of commercially available pectin include soluble agar UX-30 (ULTRA), soluble agar UX-100 (ULTRA), soluble agar UX-200 (ULTRA), agar AX-30 (ULTRA), agar AX-100 (ULTRA), agar AX-200 (ULTRA), agar BX-30 (ULTRA), agar BX-100 (ULTRA), agar BX-200 (ULTRA), agar and カリコリカン (all available from Itania food industries Co., Ltd.), and commercially available pectin such as, examples thereof include GENU PECTIN YM-150-LJ, GENU PECTIN YM-150-LJ-TF, GENU PECTIN YM-115-H-J, GENU PECTIN YM-115-LJ, GENU PECTIN JM-150-J, GENU PECTIN JMJ-J, GENU PECTIN LM-105 AS-J, GENUPECTIN LM-101 AS-JS-J, GENU PECTIN LM-102 AS-J, GENU PECTIN LM-84 AS, GENUCTIN LM-104 AS-J, and GENU PECTIN LM-104 AS-FS-J (all manufactured by CP Kelco Co.).

Further, the stabilizer may also have the function as the above-mentioned dietary fiber. The content of the stabilizer may be appropriately adjusted in consideration of taste, stability, and the like.

Here, in the present invention, the high calorie nutritional composition comprises the above dietary fiber as a functional ingredient and agar as a stabilizer. By including agar in the high calorie nutritional composition in this way, the agar functions as a dietary fiber and a stabilizer, and the protein, lipid and carbohydrate, which are three major nutrients, have excellent stability, so that the high calorie nutritional composition can be dispersed without separation, and a stabilized composition can be obtained. Furthermore, the viscosity of the high calorie nutritional composition at 25 ℃ can be set relatively easily within the above range, i.e., 3500 to 17500mPa · s, preferably 5000 to 15000mPa · s.

The content of agar in the high calorie nutritional composition is preferably 0.05g or more and 0.32g or less, and more preferably 0.12g or more and 0.30g or less, per 100 mL. Thereby, the viscosity at 25 ℃ of the high calorie nutritional composition can be reliably set within the above range.

Furthermore, the high calorie nutritional composition preferably contains carbohydrates (polysaccharides), dietary fibers and pectin as a stabilizer in addition to the above nutrients and agar. Thereby, the viscosity of the high calorie nutritional composition at 25 ℃ can be set more reliably within the above range. In this case, the content of pectin in 100mL of the high calorie nutritional composition is preferably 0.05g or more and 0.3g or less, and more preferably 0.1g or more and 0.2g or less. This can more significantly exhibit the above-described effects.

As other additives, for example, enzymes such as α -amylase, β -amylase, glucoamylase, glucose isomerase, trehalose-producing enzyme, trehalose-releasing enzyme, glutaminase and the like, yeast and the like can be used, and the content of these other additives can be adjusted as appropriate depending on the subject to which the high calorie nutritional composition is applied.

Also, the high calorie nutritional composition as described above may be manufactured by a well-known method.

Container (A

The container 10 is, in the present embodiment, an aluminum bag with a straw, is filled with the high calorie nutritional composition, and functions as a container both when carrying (transporting) the high calorie nutritional composition and when ingesting the high calorie nutritional composition.

As shown in fig. 1, the container 10 includes a container body 30 formed in a bag shape and filled with a high calorie nutritional composition, an opening portion 20 provided at an upper end portion of the container body 30 and communicating with the container body 30, and a lid 25 detachably provided at the opening portion 20.

In the present embodiment, container body 30 is a side gather type bag container having a rectangular shape in plan view and having tucked portions folded inside at both side portions, and its height a120mm × width B80mm × side gather width 21mm is set so that its capacity is 100 mL.

The container body 30 is filled with a high calorie nutritional composition having a caloric content of 2.5kcal/mL to 4.5kcal/mL, and the filling amount is 100 mL. Therefore, for example, when the high calorie nutritional composition filled in the container body 30 is taken from the package 1 for three meals, i.e., breakfast, lunch, and dinner, 750kcal to 1350kcal of energy can be obtained. Therefore, the energy which the elderly would like to obtain for 1 day can be satisfied by taking the high calorie nutritional composition at three meals using the package 1. Therefore, an ingester (elderly person) who ingests the high calorie nutritional composition can achieve energy intake for 1 day desired by the elderly person by simply eating a small amount of the high calorie nutritional composition, such as 100mL, filled in the container body 30.

The capacity of the container 10 (container body 30) is not limited to 100mL as described above, and may be a container having a capacity of about 50mL to 200 mL. If the capacity is within this range, the portable energy device can be easily carried and can obtain a desired amount of energy.

The container body 30 is made of, for example, a film material in which both surfaces of an aluminum foil are covered with a coating layer made of a resin material.

The opening 20 is cylindrical in overall shape, and is provided substantially at the center of the upper end of the container body 30, thereby functioning as a straw communicating with the container body 30.

When the package 1 is manufactured, the container body 30 is filled with the high calorie nutritional composition through the opening 20, and when the ingester consumes the high calorie nutritional composition, the container body 30 is squeezed and discharged from the container body 30.

The inner diameter (diameter) of the opening 20 is set to 8.33mm in the present embodiment. By setting the inner diameter (opening diameter) to the above size and filling the container main body 30 with a high calorie nutritional composition having a viscosity of, for example, 3500mPa · s to 17000mPa · s at 25 ℃, the ingestor can squeeze the container main body 30 without causing dripping and easily discharge the high calorie nutritional composition from the container main body 30 through the opening 20, and the ingestor can obtain (eat) the high calorie nutritional composition by oral administration. In this case, when the high calorie nutritional composition is discharged from the opening 20 at a rate of 50mL/min to 60mL/min, the discharge pressure of the container body 30 may be set to preferably 20kPa or less, and more preferably 10kPa or less. Thus, even for an elderly person who has a low grip strength, the container body 30 can be squeezed by hand to discharge the high calorie nutritional composition from the container body 30 through the opening 20 and eat the high calorie nutritional composition.

The opening 20 has a male screw (not shown) on the upper end side of the outer peripheral surface thereof. The lid 25 is formed in a bottomed cylindrical shape as a whole, and has female screws (not shown) on its inner peripheral surface. The internal thread of the lid 25 is screwed to the external thread of the opening 20 to function as the lid 25, thereby ensuring the sealing of the opening 20 as shown in fig. 1.

Since the lid 25 is detachable, when the package 1 is transported and stored, the opening 20 and thus the container main body 30 are kept airtight by being attached, as shown in fig. 1, and when the container main body 30 is filled with a high calorie nutritional composition or when a high calorie nutritional composition is taken in, the high calorie nutritional composition can be filled and discharged through the opening 20 by being detached.

The opening 20 and the lid 25 are made of a resin material such as High Density Polyethylene (HDPE), for example.

The package 1 is produced by filling the container body 30 with the high calorie nutritional composition after continuous sterilization. The method of continuous sterilization is not particularly limited, and examples thereof include ultra high temperature instantaneous (UHT) sterilization, hot water sterilization, batch sterilization, and combinations thereof.

The container 10 filled with the high calorie nutritional composition, that is, the container 10 provided in the package 1 is not limited to the aluminum bag with a straw described in the present embodiment, and for example, other known containers can be used.

As described above, the high calorie nutritional composition can be applied not only to a liquid diet to be orally taken but also to an enteral nutritional agent to be enterally administered via a PEG tube or the like.

Although the high calorie nutritional composition and the package of the present invention have been described above based on preferred embodiments, the present invention is not limited thereto. For example, the various nutrients contained in the high calorie nutritional composition of the present invention may be replaced with any nutrients that can perform the same function, or nutrients having any functions may be added.

[ examples ] A method for producing a compound

The present invention will be specifically described below with reference to examples, but the present invention is not limited thereto.

1. Investigation of agar content

(example 1A)

The preparation method when 1700L of the composition is charged is described below. The blending amounts of the respective raw materials are shown in table 1.

450kg of preparation water was weighed and heated to 80 ℃ or higher by a water bath. Then, agar, pectin, sodium dihydrogen phosphate, potassium chloride, monoglyceride of organic acid, and polyglycerol ester were added, and after sufficiently dissolving, the mixture was cooled to 65 ℃ and added with collagen peptide (procollagen ウェルコラーゲン, molecular weight 4300, manufactured by Nippon Kagaku Co., Ltd.) and whey protein (WPC550, manufactured by Fonterra).

A dispersion obtained by mixing vegetable oil blend and medium-chain fatty acid at 65 ℃ was mixed with the solution. Then, granulated sugar, tricalcium phosphate, magnesium chloride, ferric citrate, zinc gluconate, copper gluconate, selenium yeast, molybdenum yeast, chromium yeast, manganese yeast, kelp inorganic substance, citric acid, malic acid, sweetener, water-soluble vitamin mixture, vitamin C, L-carnitine, vitamin K2 oil, dextrin, caramel, fat-soluble vitamin mixture, trisodium citrate, antifoaming agent, niacinamide, fermented milk, and apple flavor are appropriately added and stirred. Water was added until the total amount became 1700L, and the mixture was dissolved and dispersed until a uniform state was obtained.

The obtained solution was homogenized, and 100mL of the homogenized solution was filled in aluminum bags with pipettes (stoppers) (see FIG. 1), followed by sterilization at 90 ℃ for 10 minutes. After the sterilization treatment, a package filled with a high calorie nutritional composition (high concentration nutritional composition) is produced by cooling.

[ Table 1]

In the obtained nutritional composition, the content of protein was 14.0g/100mL (the concentration of collagen peptide was 10.0g/100mL, the concentration of whey protein was 4.00g/100mL), the content of carbohydrate was 37.4g/100mL, and the content of lipid was 21.6g/100 mL.

Then, the properties of the obtained nutritional composition were observed, and various physical properties were evaluated. The evaluation method is as follows.

(1) Uniformity: after filtering with a 50-mesh sieve, the residue of the sample was visually confirmed, and evaluated by the following evaluation.

◎ no residue

X: with residues

(2) pH: the nutrient composition was allowed to stand at 25 ℃ for 24 hours, and then the pH was measured using a pH meter, METTLER TOLEDO MP220 (manufactured by METTLER TOLEDO Co., Ltd.).

(3) Viscosity: the nutritional composition was allowed to stand at 25 ℃ for 24 hours, and then measured using a rotational viscometer type B (manufacturer: BROOKFIELD, model: DV-II + Pro, measurement conditions: rotation speed 6rpm, measurement time 1 minute, spindle number 63).

(4) Stability: after 6 months from the production, the state of about 100mL of the nutritional composition taken out into a container was observed, and evaluated by the following evaluation.

◎ No separation

○ some separation based on water separation was observed

X: separation into two layers upon water separation, or coagulation of agar occurs

(5) Presence or absence of dripping: the ease of discharging the nutritional composition (contents) when the container 10 shown in fig. 1 was filled with 100mL of the nutritional composition, and the presence or absence of dripping from the opening 20 and the container body 30 was squeezed was observed.

◎ the nutrient composition is easily discharged by squeezing the container body 30 without dripping

X: it is observed that the dropping or the nutritional composition is not easily discharged even though the container body 30 is pressed

The obtained nutritional composition had a caloric value of 4.0kcal/mL, a homogeneity of "◎", a pH of 3.8, an agar content of 0.12g/100mL, a viscosity of 7785. + -.269 mPa. s, a stability of "◎", and the presence or absence of dripping of "◎".

(example 2A)

A nutritional composition was obtained by repeating the same preparation method as in example 1A except that in example 2A, the amount of agar added was changed so that the content of agar was 0.05g/100mL, and the obtained nutritional composition had a caloric value of 4.0kcal/mL, a uniformity of "◎", a pH of 3.8, a viscosity of 3753 ± 254mPa · s, a stability of "good drops", and the presence or absence of drops of "◎", and the results are shown in table 2.

(example 3A)

A nutritional composition was obtained by repeating the same preparation method as in example 1A except that in example 3A, the amount of agar added was changed so that the content of agar was 0.24g/100mL, and the obtained nutritional composition had a caloric value of 4.0kcal/mL, a uniformity of "◎", a pH of 3.8, a viscosity of 12930. + -.372 mPa · s, a stability of "◎", and the presence or absence of dripping of "◎", and the results are shown in Table 2.

(example 4A)

A nutritional composition was obtained by repeating the same preparation method as in example 1A except that in example 4A, the amount of agar added was changed so that the content of agar was 0.30g/100mL, and the obtained nutritional composition had a caloric value of 4.0kcal/mL, a uniformity of "◎", a pH of 3.8, a viscosity of 14484. + -. 811 mPas, a stability of "◎" and the presence or absence of dripping of "◎", and the results are shown in Table 2.

(example 5A)

In example 5A, a nutritional composition was obtained by repeating the same preparation method as in example 1A except that the amount of agar added was changed so that the content of agar was 0.32g/100mL, and the obtained nutritional composition had a caloric value of 4.0kcal/mL, a uniformity of "◎", a pH of 3.8, a viscosity of 17093 ± 600mPa · s, a stability of "good drops", and the presence or absence of drops of "◎", and the results are shown in table 2.

Comparative example 1A

In comparative example 1A, a nutritional composition was obtained by repeating the same preparation method as in example 1A except that the agar was not added so that the content of agar was 0.00g/100mL, and the resulting nutritional composition had a caloric value of 4.0kcal/mL, a uniformity of "◎", a pH of 3.8, a viscosity of 2719. + -.140 mPa · s, a stability of "x", and the presence or absence of dripping of "x", and the results are shown in Table 2.

Comparative example 2A

In comparative example 2A, a nutritional composition was obtained by repeating the same preparation method as in example 1A except that the amount of agar added was changed so that the content of agar was 0.35g/100mL, and the obtained nutritional composition had a caloric value of 4.0kcal/mL, a uniformity of "◎", a pH of 3.8, a viscosity of 25128. + -. 2663mPa · s, a stability of "x", and the presence or absence of dripping was "x", and the results are shown in Table 2.

[ Table 2]

[ Table 3]

As is clear from the above, in each example, the uniformity and stability of the nutritional composition were achieved by setting the content of agar of the nutritional composition within an appropriate range and setting the viscosity of the nutritional composition within a range of 3500mPa · s or more and 17500mPa · s or less at 25 ℃, as compared to each comparative example, and no dripping from the container was observed.

Industrial applicability

The high calorie nutritional composition of the present invention contains a nutrient comprising protein, lipid, carbohydrate, and agar, has a viscosity of 3500 mPas or more and 17500 mPas or less at 25 ℃, and has a calorie of 2.5kcal/mL or more and 4.5kcal/mL or less. Therefore, it is possible to provide a high calorie nutritional composition which can sufficiently supplement energy by a small amount of intake, can obtain three macronutrients in a balanced manner, has excellent stability of protein, lipid and carbohydrate as the three macronutrients, is dispersed in a non-separated manner, and a package in which the high calorie nutritional composition is filled in a container and can be easily supplemented without dripping. Therefore, the high calorie nutritional composition and the pack of the present invention have industrial applicability.

Description of the symbols

1 packaging body

10 container

20 opening part

25 cover body

30 container body.

Claims

1. A high calorie nutritional composition comprising agar and nutrients including proteins, lipids, carbohydrates,

a viscosity at 25 ℃ of 3500 to 17500 mPas and a calorific value of 2.5 to 4.5 kcal/mL.

2. A high calorie nutritional composition according to claim 1, further comprising pectin.

3. A high calorie nutritional composition according to claim 1 or 2, wherein the pH is 3.0 to 4.0.

4. A high calorie nutritional composition according to any one of claims 1 to 3, wherein the agar content in the high calorie nutritional composition is 0.05-0.32 g in 100 mL.

5. A high calorie nutritional composition according to any one of claims 1 to 4, wherein the content of the protein in the high calorie nutritional composition is 10.0-30.0 g in 100 mL.

6. A high calorie nutritional composition according to any one of claims 1 to 5, wherein collagen peptides and whey proteins are contained as the proteins.

7. A high calorie nutritional composition according to any one of claims 1 to 6, wherein the content of the lipid in the high calorie nutritional composition is 8.0-30.0 g in 100 mL.

8. A high calorie nutritional composition according to any one of claims 1 to 7, wherein the content of the carbohydrate in the high calorie nutritional composition is 25.0g to 40.0g in 100 mL.

9. A package having a high calorie nutritional composition according to any one of claims 1 to 8 and a container filled with the high calorie nutritional composition.