JP2000300194A - Nutritional rice gruel - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain nutritional rice gruel capable of decreasing the number or repetitions of divided meals for patients after subjected to operations, useful for reducing a load of caregivers, and at the same time capable of imparting an enjoyment of meals to such patients. SOLUTION: This nutritional rice gruel is obtained by formulating ground cereals in a liquid nutrient composition containing protein, vitamin(s) and mineral(s) and regulating the energy per g to 0.75-3.2 kcal. The rice gruel has a high calorie even in a small amount and a necessary nutrient, and also excellent palate feeling and flavor.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a nutrient porridge, and more particularly, to a nutrient porridge suitable for a patient who has undergone infusion after surgery to take a normal diet.

[0002]

2. Description of the Related Art For patients who have undergone surgery on the digestive tract or the like, oral ingestion is very effective as rehabilitation for becoming independent. Such oral ingestion involves administering a high-calorie infusion alone to a patient after surgery for several days,
There are a case where the phase shifts from heavy water to whole porridge, a case where an artificially rich liquid food that is almost completely nutritional food is given, and a case where a porridge and an artificially thick liquid food are used in combination. At that time, since the amount of meal that can be consumed at a time in the patient after the operation is small, 6 to 10
It is usual to divide into meals per day.

[0003] For this reason, nursing care meals are extremely laborious and time consuming, and it is difficult to make meals for patients frequently in hospitals every day in terms of work and cost. Therefore, it is necessary to take measures to reduce labor by increasing the number of patients. Also, even at home, a great deal of time and effort is imposed on the caregiver.

In addition, since oral administration has a limited food intake, intravenous administration and oral administration are used in combination, and nutritional support after surgery is mostly provided by intravenous high-calorie infusion. It is a fact. Therefore, in order to supplement nutrition by oral administration instead of intravenous administration or together with intravenous administration, a nutritious diet containing a small amount of necessary nutrients in a well-balanced manner is required. In addition, the nutritional food must be savory in order not to lose interest in eating.

However, porridge made by boiling rice softly with a large amount of water has a drawback that nutrients such as proteins, vitamins, and minerals are insufficient due to low nutritional value, although it has a texture and chewing feeling. By the way, in the case of so-called 5-minute porridge, the energy per gram is as low as about 0.3 kcal, and the energy per gram of all porridge is at most 0.7.
It is about kcal. In addition, artificially concentrated liquid foods, although satisfying the necessary nutrients, are not completely satisfactory in terms of taste, and because they are in the form of a solution, they are far from meals in the sense of touch and tongue in the oral cavity. there were.

[0006] On the other hand, when swallowing food, a low-viscosity liquid such as water may erroneously enter the trachea, and it has been difficult to use a conventional artificial thick liquid diet for people with dysphagia. On the other hand, foods that are sticky and highly adherent tend to be suffocated by the trachea. Fluffy food cannot be turned into a bolus in the oral cavity, so it is difficult to feed deep into the throat and there is a risk of aspiration. The same is true for the porridge, especially when the porridge is 3 minutes or 5 minutes having a high water content. Therefore, it is necessary to provide a form that is easy to swallow so that a patient who cannot swallow sufficiently, such as a person with dysphagia, can ingest with ease.

[0007]

SUMMARY OF THE INVENTION It is a primary object of the present invention to reduce the number of times a patient has to eat after surgery, which helps to reduce the burden on the caregiver and provides the patient with pleasure of eating. It is to provide porridge. Another object of the present invention is to provide a nutrition porridge that can reduce the risk of aspiration for patients with dysphagia.

[0008]

Means for Solving the Problems The present inventors have made intensive studies to solve the above-mentioned problems, and as a result, blended crushed cereals into a liquid nutritional composition containing proteins, vitamins and minerals, and added 1 g 0.75 per energy
When using a nutrition porridge prepared to 3.2 kcal, it is possible to easily take a sufficient amount of nutrients and calories that were difficult to ingest with conventional porridge with a small amount of ingestion, so that the number of meals for postoperative patients can be reduced. The present invention has made it possible to obtain pleasure of eating for a patient because it is excellent in texture and flavor by containing crushed cereals, and has completed the present invention.

In the present invention, when the liquid nutrient composition contains a thickener, it becomes a nutrient porridge having a moderate viscosity that is easy to swallow, thereby reducing the risk of aspiration in patients with dysphagia. be able to.

The nutrition porridge of the present invention has a protein content of 1.5 to 1.5%.
7.0 g / 100 kcal, and vitamins and minerals are preferably contained in the following proportions. Vitamin A 51 to 850 IU / 100 kcal Vitamin D 4 to 100 IU / 100 kcal Vitamin C 1.8 to 50 mg / 100 kcal Vitamin B ₁ 0.03 to 0.4 mg / 100 kcal Vitamin B ₂ 0.03 to 0.55 mg / 100 kcal Niacin 55-7 mg / 100 kcal Iron 0.12-6 mg / 100 kcal Calcium 18-330 mg / 100 kcal

Thus, nutritionally 1000 kca
It is possible to satisfy the minimum requirement per 1 (the fifth revised Japanese nutritional requirement (first publication)), and various nutrients are well-balanced in nutrition. Also,
When the porridge of the present invention is filled in a retort pouch, sealed and heated, the handling becomes easy and the burden on the caregiver can be further reduced. The nutrient porridge of the present invention is not limited to a so-called white porridge, but can be expanded in taste variations by adding various crushed ingredients, seasonings and flavors, so as not to get tired in terms of taste. it can.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION The nutrient porridge according to one embodiment of the present invention is obtained by mixing ground cereals into a liquid nutritional composition in which water, proteins, carbohydrates, vitamins, minerals, thickeners and the like are mixed,
It is manufactured by filling and sealing this in a retort pouch and then subjecting it to heat sterilization.

The cereals used in the present invention include:
For example, rice, barley, leeches, millet, and other cereals can be mentioned. In particular, rice such as glutinous rice is preferably used. These cereals are ground and blended into a liquid nutritional composition. By crushing the cereals in this way, the porridge has more fluidity than ordinary porridge and has an effect of improving postoperative digestive absorption. The crushing of cereals is not so fine and powdery, so the texture is impaired, so the diameter is 0.1 mm to 2 mm.
It is preferred to grind to a degree. The amount of the crushed cereal in the liquid nutritional composition is not particularly limited and can be appropriately determined in consideration of the digestive absorption ability of the postoperative patient, but is generally based on the total amount of the nutritional porridge. It is preferable to be within the range of 5 to 20% by weight in view of texture and flavor.

The protein to be added to the liquid nutritional composition is not particularly limited. For example, animal proteins such as milk and egg white, vegetable proteins such as wheat and soybeans, as well as animal and plant proteins. Degradants, as well as synthetic and free amino acids, can be used. Among them, it is particularly preferable to use collagen or a degradation product thereof, which is a purified protein of high purity, is dissolved in water, is odorless, and is said to be effective for wound healing. It is appropriate that the amount of the protein is 1.5 to 7.0 g per 100 kcal of the nutrient porridge, so that sufficient nutrients can be taken, so that a smooth transition from a high-calorie infusion to a normal diet is possible. .

As the saccharide, for example, fructose, glucose, lactulose, dextrin, lactose and the like can be used. Carbohydrates are added in order to supply necessary energy and give a feeling of fullness. for that reason,
It is desirable to use a sugar that is not too sweet and can be used as a bulking agent, preferably dextrin, which is a starch degradation product, particularly DE (Dextrose Equivalent) of maltodextrin.
It is good to use those having a value of 25 or less, preferably 25 to 10.

[0016] Vitamin is energy 1000 in food
Based on the minimum required amount per kcal (fifth revised Japanese nutritional requirement (published by Daiichi Shuppan)), nourishing porridge 100
Per kcal Vitamin A 51-850 IU, Vitamin B ₁ 0.03-0.4 mg, Vitamin B ₂ 0.03-
0.55 mg, niacin 0.55-7 mg, vitamin C 1.8-50 mg, vitamin D 4-100 IU are preferred, and vitamin B ₆ , vitamin B ₁₂ , vitamin E, vitamin K, biotin, pantothenic acid, Folic acid and the like can also be blended. In minerals as well, based on the minimum required amount per 1000 kcal of energy, the amount of iron per 100 kcal of nutrient porridge is the same.
The amount is preferably 12 to 6 mg and calcium is 18 to 330 mg. Further, magnesium, potassium, sodium, zinc, copper, manganese, iodine, selenium, molybdenum, phosphorus and the like can be added.

When the thickener is blended with the nutritive porridge, the cereal does not separate as in the case of ordinary porridge, and has the effect of maintaining the state in which the crushed cereal is uniformly dispersed in the porridge. Examples of the thickener include agar, carrageenan, phaserelan, gellan gum, locust bean gum, konjac mannan, tara gum, guar gum, alginic acid,
Examples thereof include sodium alginate, pullulan, gum arabic, tamarind gum, syrup seed gum, tragacanth gum, karaya gum, xanthan gum, carboxymethylcellulose, crystallized cellulose, glucomannan, pectin, curdlan, aloe leaf, nata de coco, evening fiber and the like. Of these, gum arabic and / or xanthan gum are preferred. These thickeners are also effective in preventing the crushed grains from sticking together and hardening. The compounding amount of the thickener is preferably in a range sufficient to give a viscosity such that the nutrient porridge is easily swallowed and hardly aspirated.
Suitably, it is about 0.005 to 1 g per g.

Other components that can be added to the liquid nutritional composition of the present invention include, for example, lipids, dietary fiber, and flavors. Examples of lipids include, but are not particularly limited to, tuna oil, fish oil such as sardine oil, and animal fats such as lard, tallow, soybean oil, canola oil, and vegetable oils such as olive oil. It is also possible to mix esters, EPA, DHA and the like. Instead of these lipids, a small amount of essential fatty acids such as linoleic acid, linolenic acid, and arachidonic acid may be added.

The dietary fiber includes, for example, oligosaccharide, water-soluble dietary fiber, insoluble dietary fiber and the like. Animal dietary fibers such as chitin and chitosan can also be used.
These dietary fibers are preferably blended at a ratio of about 0 to 4 g per 100 kcal of the nutritional porridge in order to maintain good postoperative stool volume and convenience. As the flavor, for example, various flavors such as kelp, Chinese seasoning, and red bean flavor can be used, and thereby, it is possible to provide nutrient porridge that meets various patient preferences.

The nutrition porridge according to the present invention can be produced, for example, as follows. First, a predetermined amount of a protein, a saccharide, a thickener, and the like are sufficiently mixed in powder form, and the obtained mixture is gradually added to about half the final weight of water while stirring, and stirred until uniform. Next, dietary fiber, minerals, vitamins, flavors, and the like are blended, and the mixture is stirred until uniform, then crushed cereals are added, the mixture is filled in a retort pouch, and water is added to adjust the final weight. Then, heat seal the mouth of the pouch,
Perform retort sterilization for about 30 minutes to obtain a nutrition porridge. The nutrient porridge of the present invention thus produced is a porridge using cereals, which is a comprehensive nutritional food with a balanced nutrition that is not available in ordinary porridge, and which is not present in conventional artificial liquid nutritional foods. It is a nutritional food that is suitable for a patient under parenteral nutrition control after a surgical operation to quickly shift to a normal diet because it has a texture as described above.

[0021]

EXAMPLES Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited to these examples.

Example 1 Collagen, dextrin, thickener (containing gum arabic and xanthan gum, Vistop PR manufactured by San-Ei Gen FFI Co., Ltd.) weighed according to the formulation shown in Table 1.
FS) and salt were placed in a container and thoroughly mixed as a powder. After mixing, the mixture was gradually added to 100 g of water and stirred until the mixture became uniform. Furthermore, after adding a small amount of water, a mixed solution of oligosaccharide and vitamin / mineral was added and stirred to obtain a liquid nutrition composition. On the other hand, 15g of ground rice
Was placed in an aluminum pouch. Next, the liquid nutrition composition was poured into an aluminum pouch, and the weight was increased to 200 g with water. Then, the mouth of the pouch was heat-sealed, and after confirming that there was no welding failure, retort sterilization was performed at 121 ° C. for 35 minutes to obtain a white porridge-like nutrition porridge. This nourishing porridge 2
Table 2 shows the energy and nutrients per 00 g.

[0023]

[Table 1]

Note 1: The components and amounts of the vitamin / mineral mixture are as follows. (Components) (Amount) Vitamin A 170.0IU vitamin D 20.0IU Vitamin C 5.0 mg vitamin B ₁ 0.1 mg Vitamin B ₂ 0.1 mg niacin 1.4mg iron 1.2mg Calcium 66.0mg

Example 2 According to the formulation shown in Table 1, a liquid nutrient composition was prepared by adding a kelp seasoning solution together with an oligosaccharide and a vitamin / mineral mixture, and salmon flakes were put together with milled rice in an aluminum pouch. Other than the above, a salmon-flavored nutrition porridge was obtained in the same manner as in Example 1. Table 2 shows the energy and nutrients per 200 g of the nutrient porridge.

Example 3 According to the formulation shown in Table 1, a liquid nutritional composition was prepared by adding a Chinese seasoning, a Chinese flavor oil and a chicken extract together with an oligosaccharide and a vitamin / mineral mixture.
In the same manner as in Example 1, a Chinese-style nutrient porridge was obtained. Table 2 shows the energy and nutrients per 200 g of the nutrient porridge.

Example 4 According to the formulation shown in Table 1, collagen, dextrin,
Add sugar and powdered bean paste with thickener etc. and mix powder,
A nutrient porridge with bean paste flavor was obtained in the same manner as in Example 1, except that a liquid nutrient composition was prepared by adding an azuki flavor together with an oligosaccharide and a vitamin / mineral mixture. Table 2 shows the energy and nutrients per 200 g of the nutrient porridge.

[0028]

[Table 2]

Test Example Using a commercially available retort thick liquid food, the nutrition porridge obtained in Example 1, and a 5-minute porridge, the texture and taste of each were determined.
A sensory test was performed by a blind method in which the contents of the sample were not specified. The 5-minute porridge used was prepared in accordance with the Fourth Edition Food Composition Table. Moreover, the panelists who performed a sensory test were 10 persons. Then, each of the panelists was given a score in the following three-step evaluation, and the score was calculated for each question item and evaluated. 3 points: preferred. 2 points: Neither. 1 point: Not preferable.

[0030] 1. About texture (Total score) (Average score) Commercial thick liquid food 20 2.0 Nutritional gruel 23 of Example 1 5-minute porridge 23 2.3 As described above, the nutrition gruel of Example 1 is commercially available. The texture was preferable to the thick liquid food, and was equivalent to the 5-minute porridge. 2. About taste (Total score) (Average score) Commercial thick liquid meal 12 1.2 Nutritional porridge of Example 1 26 2.6 5-minute porridge 20 2.0 As described above, the nutrition porridge of Example 1 is commercially available thick It was rated better than the liquid diet and the 5 minute porridge.

[0031]

The nutrition porridge of the present invention is high in calories,
In addition, since nutrients that were difficult to ingest with conventional porridge can be easily taken with a small amount of ingestion, it is possible to reduce the number of meals of the postoperative patient, thereby reducing the burden on the caregiver. Moreover, the nutrient porridge of the present invention is excellent in texture and flavor by containing crushed cereals, and thus has the effect of not only being high in calories but also providing pleasure of eating. In addition, in the present invention, by adding a thickener to the liquid nutritional composition, a moderate viscosity that is easy to swallow in the nutrient porridge is provided, so that the risk of aspiration for patients with dysphagia is also reduced. There is an effect that can be.

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Eiji Uesaka 290 Nakajima, Takashima, Naruto-cho, Naruto-cho, Tokushima Pref. LK01 LK16 LK19 LK23

Claims (6)

[Claims] 1. A liquid nutritional composition containing proteins, vitamins and minerals, in which pulverized cereals are blended, wherein the energy per gram is 0.75-3.
Nutritional porridge that is 2kcal. 2. The nutrition porridge according to claim 1, wherein said liquid nutrition composition contains a thickener. 3. The protein content is 1.5 to 7.0 g / 100 kc.
The nutrient porridge according to claim 1 or 2, which is al and contains vitamins and minerals in the following proportions. Vitamin A 51 to 850 IU / 100 kcal Vitamin D 4 to 100 IU / 100 kcal Vitamin C 1.8 to 50 mg / 100 kcal Vitamin B ₁ 0.03 to 0.4 mg / 100 kcal Vitamin B ₂ 0.03 to 0.55 mg / 100 kcal Niacin 55-7 mg / 100 kcal Iron 0.12-6 mg / 100 kcal Calcium 18-330 mg / 100 kcal 4. The nutrition porridge according to claim 1, wherein the cereals are rice. 5. The nutrition porridge according to claim 1, which contains collagen as a protein. 6. The nutrition porridge according to claim 1, which is filled in a retort pouch, sealed, and heat-treated.