JP2010120906A - Liquid state emulsified nutritive composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a liquid state nutritive composition, preventing the development of coarse white-colored precipitation originated from the insolubilization of calcium in a dissolved state in the liquid state nutritive composition by bonding with a free organic acid over time, also inhibiting cream formation at a gas liquid interface and being served to users as a preferable form for use. <P>SOLUTION: This liquid state emulsified nutritive composition containing milk proteins, a water-soluble calcium compound, an insoluble calcium compound bonded with the organic acid and/or an inorganic acid having ≤500 molecular weight, a hydroxy polyvalent carboxylic acid and/or its water-soluble salt is provided by containing 1.8 to 4.5 g milk proteins as a solid part based on 100 mL liquid state emulsified nutritive composition, and having 0.05 to 0.23 range value of (the number of moles of water-soluble calcium compound)/(the value obtained by multiplying the number of moles of the hydroxy polyvalent carboxylic acid with its valence number). <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a liquid emulsified nutritional composition that can be suitably used for nutritional supplements, liquid foods, tube feeding enteral nutrition, and the like. In particular, the present invention relates to a liquid emulsified nutritional composition that can effectively prevent coarse white precipitates that are generated over time due to a calcium component in a dissolved state and an organic acid that reacts with the calcium component.

  So far, various liquid foods and nutrients have been marketed as products used for the purpose of nutritional supplementation for elderly people, hospitalized patients with various diseases and home caregivers. These include protein, carbohydrates, lipids, vitamins, and minerals as nutrients, but the composition differs depending on the condition of the patient to be used. For example, in diabetes, nutritional compositions (Patent Documents 1 and 2) containing various carbohydrates and dietary fibers and functional food materials, protein and high minerals and vitamins for patients with low nutritional status. Nutritional compositions (Patent Document 3), nutritional compositions for patients with liver diseases (Patent Document 4), and the like are known.

  On the other hand, when a sufficient amount of calcium is added as a nutrient in a liquid nutritional composition, it is generally added in the form of a high calcium-rich food material, various inorganic salts, and organic acid salts. In particular, from a pharmaceutical viewpoint, it is important whether calcium is in a dissolved state or insolubilized in the product. In the dissolved state, it is known to cause protein aggregation during production and storage, and to promote demulsification, and in the insolubilized state, it causes precipitation during storage, causing separation of components and The problem of being unfavorable arises. For this reason, as means for solving these problems, when water-soluble calcium is added, a technique for blending insoluble calcium in a dissolved state (Patent Document 5), a technique for using calcium-enriched milk in combination with various stabilizers and chelating agents ( Patent Document 6) is known, and when insoluble calcium is used, a technique for suppressing precipitation by using an emulsifier together (Patent Document 7) or using finely powdered calcium phosphate (Patent Document 8) is known.

  As described above, in formulating a nutritional composition, a nutritional composition and a raw material composition are set in consideration of various purposes and applications, and in particular, cautious examination is required for the formulation of calcium. Faced with an unknown problem. That is, in the case of coexistence of water-soluble calcium and / or citric acid and / or its salt in a liquid emulsion composition that needs to suppress the content of milk protein due to nutritional requirements, insoluble calcium citrate is generated over time. And since this insoluble calcium salt is a coarse particle, it turned out that it becomes a problem very much in use. For example, when it is taken orally, it feels gritty and unfavorable in flavor, or even if it is shaken before use and evenly dispersed, it settles easily. And the usability is significantly impaired. As a method for solving these problems, it may be possible not to use citric acid, which is not essential as a nutrient, but there is a problem that the emulsion stability is deteriorated and the generation of cream becomes remarkable. No solution to this problem is disclosed in Patent Documents 1 to 4, and the embodiments of Patent Documents 5 and 6 have a problem in long-term stability (6 months or more) because calcium is in a dissolved state. In particular, it is considered that calcium citrate is easily generated during high-temperature storage, so it is difficult to use this technique to solve the above problem. Further, Patent Documents 7 and 8 relate to prevention of precipitation of insoluble calcium added from the beginning of production, and nothing is described about prevention of coarse insoluble calcium generated during storage. For this reason, it is necessary to suppress the phenomenon that calcium in a dissolved state becomes insoluble during storage and becomes coarse calcium citrate.

JP 2008-94754 A WO2003 / 022288 WO2006 / 033349 JP-T-2006-515287 JP-A-4-234960 JP 2005-523034 A JP-A-9-238645 JP 2007-295830 A

  The present invention prevents the formation of a coarse white precipitate derived from the fact that calcium in a dissolved state in a liquid nutritional composition binds and insolubilizes with a free organic acid over time, and produces cream at the gas-liquid interface. An object of the present invention is to provide a liquid nutritional composition that can be provided to a user in a form preferable for use.

As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention have added water-soluble calcium and an organic acid that reacts with calcium to form an insoluble salt in a liquid emulsified nutritional composition having a relatively low milk protein content. When coexisting, pre-existing water-insoluble calcium and adjusting the ratio of water-soluble calcium compound and organic acid within a specific range can ensure emulsification stability, especially under high-temperature storage, and in a dissolved state. The present inventors have found that precipitation due to insolubilization of certain calcium can be prevented and the present invention has been completed.
That is, the present invention is a liquid emulsified nutrition comprising a milk protein, a water-soluble calcium compound, an insoluble calcium compound bound to an organic acid and / or an inorganic acid having a molecular weight of 500 or less, a hydroxy polyvalent carboxylic acid and / or a water-soluble salt thereof. A composition containing 1.8 to 4.5 g of milk protein as a solid content per 100 ml of a liquid emulsified nutritional composition, (number of moles of water-soluble calcium compound) / (mol of said hydroxy polyvalent carboxylic acid residue) A value obtained by multiplying the number by the valence) is in the range of 0.05 to 0.23.

The milk protein used in the present invention is blended as skim milk powder, whole milk powder, casein, whey and its degradation products, and is preferably casein and / or a salt thereof, and is preferably at least one of acid casein, casein sodium and casein potassium. It is particularly preferred to select from A compounding quantity is 1.8-4.5g per 100 ml as solid content, and 2.2-4.2g is especially preferable. Here, the solid content is a weight as a substantial protein obtained by removing water content, mineral content, lipid and the like from the milk protein raw material.
By using casein and / or a salt thereof as the milk protein used in the present invention, emulsification is improved and the effect of preventing the formation of coarse particles derived from calcium is improved. That is, the phosphate group in the casein molecule reacts with calcium ions, and a good dispersion state can be maintained in the aqueous solution. Further, by using at least one of casein, sodium caseinate, and casein potassium, there are advantages that the solubility during production is facilitated and that better results are obtained in emulsification, heating and storage stability.
The present invention is particularly effective when the amount of milk protein is small. That is, it is known that phosphate groups present in milk protein react with calcium to form a casein-calcium complex, and the amount of milk protein relative to the amount of calcium in solution relative to the amount of protein. When the amount is small, aggregation is caused and heat resistance and storage stability are lowered. Since the present invention is a liquid emulsified nutritional composition with a small amount of milk protein, it is not only useful as a nutritional composition intended for patients with renal failure whose protein intake is restricted, but also branched chain. Patients with liver disorders for which amino acid intake is effective, diabetic patients for whom intake of isoleucine or leucine is effective, patients after operation for which intake of arginine for which intake before and after surgery is useful, etc. Thus, it is possible to add the necessary types and amounts of amino acids separately in a state where the total nitrogen amount is not excessive, and a very useful formulation can be practically used.

Examples of water-soluble calcium compounds used in the present invention include calcium lactate, calcium chloride, calcium gluconate, calcium glycerophosphate, calcium hydroxide, other organic acids and inorganic acid salts, food additives, and Japanese pharmacopoeia (if it is a pharmaceutical) Materials that are approved for consumption and use are used. These water-soluble calcium compounds may be derived from various food materials and blended in the liquid emulsified nutritional composition. Preferably, it is at least one selected from the group consisting of calcium lactate, calcium chloride, calcium gluconate, calcium glycerophosphate and calcium hydroxide.
The water-soluble calcium compound is preferably 50 mg (1.25 mmol) or less, more preferably 20 to 45 mg (0.5 to 1.13 mmol) per 100 ml as calcium brought to the liquid emulsified nutritional composition. .

The organic acid having a molecular weight of 500 or less used in the present invention is a molecule having a molecular weight of 500 or less. Examples of insoluble calcium compounds bonded to organic acids and / or inorganic acids having a molecular weight of 500 or less used in the present invention include calcium phosphate, calcium carbonate, calcium citrate, calcined / uncalcined calcium, dolomite, calcium oxide, other organic acids and Inorganic acid salts and other food materials, food additives and food additive preparations, and raw materials approved for consumption and use as Japanese Pharmacopoeia (if it is a pharmaceutical) are used. Among these, at least one selected from the group consisting of calcium phosphate, calcium carbonate, calcium citrate, calcined / uncalcined calcium, dolomite and calcium oxide is preferable. Of these, it is more preferable to use calcium phosphate. In particular, the use of calcium phosphate is preferred because it suppresses the taste and astringency in terms of functionality and further improves the effect of preventing the generation of coarse white particles under high-temperature storage conditions. The insoluble calcium compound is preferably a fine insoluble calcium compound, for example, a size that can pass through a 150 mesh sieve.
When adding the insoluble calcium compound when preparing a liquid emulsified nutritional composition, the raw material powder may be added directly or dispersed in cold water or warm water to improve dispersibility and mixed as a suspension. preferable. In addition, if necessary, the suspension is dispersed with a mixer or a high-speed stirrer or subjected to ultrasonic treatment, whereby the degree of dispersion is further increased in water and the blending operation is facilitated. In the liquid emulsified nutritional composition of the present invention, when the sieve having an opening of 0.07 to 0.11 mm is passed through, the residual ratio of insoluble calcium on the sieve is preferably 10% by mass or less, and 5% by mass. % Or less is more preferable, and it is still more preferable not to remain. Moreover, it is more preferable to use and evaluate a sieve having an opening of 0.075 mm (200 mesh). The amount added is preferably 10 to 150 mg per 100 ml as calcium, and more preferably 20 to 80 mg.

Examples of the hydroxy polyvalent carboxylic acid used in the present invention include various ones, but at least one selected from the group consisting of citric acid, malic acid and tartaric acid is preferable. Examples of these water-soluble salts include sodium salts and potassium salts. In the present invention, a hydroxy polyvalent carboxylic acid and a water-soluble salt thereof can be used in combination. In particular, in the present invention, it is preferable to use a combination of citric acid and a water-soluble salt of citric acid. The hydroxy polyvalent carboxylic acid and / or water-soluble salt thereof is preferably used in an amount of 1.85 to 3.7 mmol, particularly 1.96 to 3.17 mmol, per 100 ml of the liquid emulsified nutritional composition. Is preferred. When used in this amount range, the possibility of formation of organic acid calcium particles is suppressed, the problem of storage stability particularly at high temperatures does not occur, and the generation of cream can be suppressed well.
In the present invention, citric acid is particularly preferable as the hydroxy polyvalent carboxylic acid. Citric acid contributes to the stabilization of the soluble calcium content, and can achieve prevention of undesirable effects derived from other dissolved minerals, particularly magnesium. It is preferably used in the form of citric acid and / or a salt thereof. Specifically, citric acid (crystal, anhydrous), sodium citrate, citric acid of food additives and / or Japanese pharmacopoeia (if it is a pharmaceutical product) In addition to using potassium, iron citrate, and the like, materials containing citric acid, such as fruit juices and fermented brews of fruits, may be used as food. The preferred blending amount per 100 ml of the liquid emulsified nutritional composition is preferably 350 to 700 mg as free citric acid (1.85 to 3.70 mmol, calculated from molecular weight 189.1 as trivalent anion), more preferably 370 to 700 600 mg (1.96 to 3.17 mmol).

In the present invention, it is important that (number of moles of water-soluble calcium compound) / (value obtained by multiplying the number of moles of the hydroxy polyvalent carboxylic acid residue by the valence) is in the range of 0.05 to 0.23. It is. More preferably, it is 0.05 to 0.16. Within this range, the generation of insoluble coarse particles derived from water-soluble calcium in the liquid emulsified nutritional composition can be effectively suppressed.
In this invention, in addition to the said component, the water for setting it as a liquid emulsion nutrition composition is required.

The liquid emulsified nutritional composition of the present invention can contain free amino acids and / or peptides in addition to the essential components. In general, amino acids and peptides are known to have an adverse effect on emulsion stability, and the effects are particularly pronounced when the amount of milk protein used is small. The present invention appropriately defines the use of substances that affect the emulsion stability, and at the same time, it is possible to suppress the formation of coarse insoluble calcium. Preparation. The free amino acid and / or peptide is 0.1 to 4 g per 100 ml, more preferably 0.3 to 3 g. A free amino acid may be blended in the form of a salt, and a peptide derived from plant or animal origin, a chemically synthesized product, or a microorganism-derived one may be used. Degradation degree (with respect to peptides produced by enzymatic treatment or hydrolysis of natural raw materials) is not limited, but because it is a liquid formulation, it is easily dispersed in water, has good bactericidal heat resistance, and can be separated and stored during storage. What has the characteristic that generation | occurrence | production of precipitation and suspended | floating matter is suppressed as much as possible is preferable.
In the present invention, vegetable protein such as collagen and its degradation product, egg protein and its degradation product, separated soy protein, wheat protein and its degradation product, and hydrolyzate (peptide) thereof may be used.

  The liquid emulsified nutrition composition of the present invention is particularly effective during storage at high temperatures. The liquid emulsified nutritional composition is usually stored at room temperature, but may be exposed to an environment of about 40 ° C. during storage and transportation in the summer, and in the tropical, subtropical and dry zones. It is not uncommon to be in a difficult environment. Even under such severe storage conditions, the product of the present invention can maintain good physical properties for at least 6 weeks under storage at 40 ° C. by suppressing the generation of coarse insoluble particles derived from calcium and the remarkable generation of cream. When it is desired to contain a larger amount of calcium in the nutritional composition, the use of calcium phosphate as insoluble calcium is more effective in preventing the generation of coarse insoluble particles.

The liquid emulsified nutritional composition of the present invention can be made into a liquid total nutritional composition by blending lipids, carbohydrates, vitamins and various minerals in addition to the nutrients. Lipids include edible oils and fats such as palm oil, palm oil, cottonseed oil, sunflower oil, peanut oil, perilla oil, sesame oil, rapeseed oil, soybean oil, safflower oil, olive oil, rice oil, corn oil, sesame oil, In addition to vegetable oils such as cacao butter, animal oils such as beef tallow, pork fat, fish oil, butter, butter oil, processed oils represented by shortening, etc. are listed. use. In order to keep these fats and oils in an emulsified state, they are emulsified using an emulsifier such as a fatty acid monoglyceride, an organic acid monoglyceride, a polyglycerin fatty acid ester, a sucrose fatty acid ester, and lecithin, and can be dispersed as an emulsion.
Examples of the carbohydrate include starch and its decomposition products (dextrin), sucrose, fructose, water-soluble dietary fiber, insoluble dietary fiber, sugar alcohol, and oligosaccharide. Examples of the water-soluble dietary fiber source include indigestible dextrin, pectin, and galactomannan, and examples of the insoluble dietary fiber include bran and crystalline cellulose derived from soybean and wheat. Vitamins include vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin K, vitamin D3, nicotinamide, folic acid, β-carotene, pantothenic acid, vitamin E, biotin, etc. Examples of the mineral include calcium, phosphorus, copper, zinc, manganese, chromium, molybdenum, selenium, iron, sodium, potassium, magnesium, iodine and the like described above. In addition to food additives typified by organic acid salts, inorganic acid salts, and chemically synthesized products, these may be derived from food materials such as extracts from various foods and yeasts. The nutritional composition of the present invention further contains so-called functional nutrients such as various natural and synthetic sweeteners, coloring agents, flavors, and polyphenols represented by carnitine, α-lipoic acid, CoQ10, catechin, anthocyanin, and isoflavone. can do.

  Although the reason is not clear, the liquid emulsified nutritional composition of the present invention is superior in acid resistance as compared with conventional commercially available nutrients. That is, the viscosity change when 8 ml of 2.5% acetic acid aqueous solution is added to 100 ml of the composition after sterilization packaging is suppressed to 2 times or less. The increase in acid in the nutritional composition also reduces the change in viscosity, so that when the gastric acid reflux into the catheter occurs, the liquid food is less likely to coagulate and the growth of bacteria reported as the cause of carding When it occurs, it can be said that tube clogging is unlikely to occur even when it is used at the same time as or before or after an acidic drug. From the above, the product of the present invention has a very preferable form even for enteral enteral nutrition. In order to use it more conveniently as a tube feeding application, it is preferably an easily openable container and preferably has self-supporting properties. Furthermore, it is preferable to be in a form that is enclosed in a film bag and used hygienically after one use. As a method for sterilization of the composition, methods such as UHT sterilization and retort sterilization are adopted before and after filling into the container. Etc. are adopted. When the product is retort sterilized after filling, it is preferable to suppress the amount of residual air in the container as much as possible. Thereby, the generation | occurrence | production of the brown deposit resulting from aggregation, denaturation | condensation, concentration, etc. of the nutrient composition which generate | occur | produces in a residual part can be suppressed. The residual air amount per piece is preferably 15 ml or less, more preferably 10 ml or less, and further preferably 5 ml or less.

EXAMPLES Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited only to the following examples.
Comparative Example 1: Test on actual production scale (3,000 L) Raw materials were weighed so as to have the blending ratio shown in Table 1, Composition A, and 1164 kg (70 to 80 ° C.) of purified water was put into the blending tank. While stirring, dextrin, insoluble dietary fiber, mineral-containing yeast, and sodium ferrous citrate were added and dispersed. Next, a solution obtained by mixing and dissolving edible fats and oils, medium chain fatty acid triglyceride, β-carotene suspension, vitamin E oil and emulsifier at 70 to 80 ° C. was added. Next, milk protein, palatinose, and water-soluble dietary fiber were added to this and dissolved.
Put 135 kg (30-40 ° C) of warm water in a separate tank and dissolve citric acid, calcium hydroxide, trisodium citrate, potassium carbonate, magnesium chloride, calcium glycerophosphate and sodium glutamate in this order, and prepare this solution first. The mixture was added to the prepared tank and mixed. This operation was repeated twice. Next, isoleucine, sodium erythorbate, and vitamin mix were added and dispersed and dissolved, and then folic acid and flavor were added. This liquid was deaerated (about 20 cmHg) and then treated with a high-pressure homogenizer at an emulsification pressure of 98 MPa, and the liquid temperature was adjusted to 10 ° C. or less with a plate cooler. After storing in the liquid storage tank, sodium ascorbate was charged and dissolved, and quantified with prepared water so that the total amount was 3000 L, and stirred until a uniform liquid was obtained. This is filled in a transparent film bag with a port (bag film configuration: PET / deposited PET / Ny / CPP) so that the amount is 400 ml per piece. After sealing by heat sealing, retort sterilization was performed under sterilization holding conditions of 124 ° C./9 minutes.

Example 1: Composition B
A part of calcium hydroxide in the composition A was replaced with calcium carbonate (trade name: Calnex PN, manufactured by Takehara Chemical Industry Co., Ltd.), which is insoluble calcium, to prepare a composition B. The suspension in which 1 g of calcium carbonate used as a raw material was dispersed in 100 g of hot water passed through the sieve having a mesh size of 200 mesh. The blending raw materials and blending amounts are shown in Table 1. The production procedure and method are basically the same as those described in Comparative Example 1, and calcium carbonate is dispersed in 15 kg of warm water (50 to 70 ° C.) after the second mineral solution is added and before isoleucine is added. It was introduced later.

Example 2: Composition C
The composition C was prepared by further reducing the amount of water-soluble calcium in the composition B (without calcium hydroxide) and increasing the amount of calcium carbonate corresponding to the reduced calcium (same as that used in Example 1). . The blending raw materials and blending amounts are shown in Table 1. The manufacturing procedure and method are the same as in Example 1.

Example 3: Composition D
Reduce the amount of water-soluble calcium in composition C (without calcium glycerophosphate, use calcium hydroxide), and make composition D using tricalcium phosphate (manufactured by Kanto Chemical Co., Inc.) as insoluble calcium. did. In addition, 1 g of calcium carbonate used as a raw material is dispersed in 100 g of warm water and subjected to ultrasonic treatment (using an ultrasonic cleaner to disperse the lumps of calcium phosphate powder in the suspension). The whole amount passed through the mesh sieve. The blending raw materials and blending amounts are shown in Table 1. The production procedure and method were the same as in Example 1, and the charging method of tricalcium phosphate was the same as the charging method of calcium carbonate.
For compositions A to D, the amount of water-soluble and insoluble calcium blended with calcium salt in 100 ml as a raw material and their sum, the number of mmols of water-soluble calcium, the number of mmols of free citric acid x the valence (citric acid is Table 3 shows the ratio of the number of mmols of water-soluble calcium to the number of mmols of free citric acid × valence, since it is a trivalent acid.

Table 1. Raw materials used in Compositions A to D and their blending amounts (3,000 L charged, concentration 1 kcal / ml)

備考：水溶性カルシウム…水酸化カルシウム、グリセロリン酸カルシウム
不溶性カルシウム…炭酸カルシウム、リン酸三カルシウム Table 2. Abundance and abundance ratio of various substances in 100 ml of compositions A to D

Remarks: Water-soluble calcium: calcium hydroxide, calcium glycerophosphate Insoluble calcium: calcium carbonate, tricalcium phosphate

The physical property initial values of the prepared samples of the compositions A to D were measured, and the appearance, sensory characteristics, and tube fluidity were evaluated. The results are shown in Table 3. The measurement conditions for each item were as follows.
・ PH
The test was performed under the same conditions as described in Experiment 2.
-Viscosity Measured with a rotary viscometer (BH-80 (trade name), manufactured by Toki Sangyo Co., Ltd.) using rotor No. 10 under conditions of a liquid temperature of 25 ° C and 60 rpm.
・ Sensual (flavor)
If the taste and astringency are felt and the taste is slightly uncomfortable when eaten as oral, the case where the taste and astringency are suppressed compared to this is further suppressed than ○ and ○, The case where it did not feel uncomfortable when eating was marked as ◎.
-Appearance Visually observed for the occurrence of cream and the formation of insoluble salts, etc., and when no obvious abnormalities were observed before and after retort sterilization, no problem was found.
・ Tube fluidity Connect a tube (JMS nutrition set (trade name), manufactured by JMS) and a 5Fr catheter (Saffy feeding tube (trade name), manufactured by Terumo) to the port of the sample. The content liquid was dropped spontaneously, and the amount dropped was measured every 30 minutes. The dripping was continued until the liquid in the bag disappeared, and the average dripping flow rate per hour was determined to obtain tube fluidity.
-Amount of insoluble calcium that does not pass through 150 mesh Further, compositions A to D were passed through a 150 mesh sieve to confirm whether insoluble calcium remained on the mesh.

Table 3. Physical property values of compositions A to D (initial)

  In the initial, there was hardly any difference in physical properties between the compositions A to D. In sensory evaluation, compositions B and C using insoluble calcium were confirmed to be more preferred oral nutritional compositions because astringency and taste were suppressed compared to composition A. Further, it was proved that the composition D has a more astringent taste and a delicious taste compared to the compositions B and C, and becomes a more preferable preparation.

The compositions A to D were subjected to a storage test using coarse white precipitate and cream as an index. The storage conditions were room temperature (20 to 25 ° C.), 40 ° C. and 60 ° C. The storage period was 2 months at room temperature and 40 ° C., and 60 ° C. was 1 month. The evaluation for each item was as follows. The results are shown in Table 4.
-Coarse white precipitate evaluation One sample (400 ml) was passed through a 50-mesh (aperture 0.3 mm) sieve to confirm the presence of coarse white precipitate on the mesh. The case where it was confirmed was rated as x, and the case where it was not confirmed was marked as ◯.
・ Appearance (evaluation of cream)
◎ when the occurrence of cream was not observed, slightly observed, ○ when it was easily dispersed when shaken lightly, the occurrence of cream was clearly recognized, but dispersed by shaking, The case where the problem does not occur in the oral tube use was evaluated as Δ, and the case where the cream layer was formed and the dispersibility of the cream was extremely poor even when the sample was shaken was evaluated as x.

Table 4. Results of evaluation of coarse white precipitate and cream generation amount during storage of compositions A to D

  Regarding the storage stability of the compositions A to D, the generation of cream was slightly suppressed in the compositions B to D with respect to the composition A at room temperature. On the other hand, when the composition was stored at 40 ° C., a coarse white precipitate was confirmed in the composition A in the first month of storage, but no occurrence was observed in the compositions B to D when stored for 6 weeks. Regarding the generation of cream, the production was less in the latter than in the former, and a more favorable tendency was shown. Further, when the composition was stored under the condition of 60 ° C., formation of a coarse white precipitate was observed in the compositions B and C, but no occurrence was observed in the composition D even after 1 month. From the above, when a nutritional composition is produced using only water-soluble calcium, problems are likely to occur in the stability of the product, and the stability is greatly improved by replacing part of the water-soluble calcium with insoluble calcium. It has been shown to improve. Furthermore, it has been found that when tricalcium phosphate is used as insoluble calcium, the effect of suppressing coarse white precipitate can be maintained even under higher temperature storage.

Claims (11)

  A liquid emulsified nutritional composition comprising a milk protein, a water-soluble calcium compound, an insoluble calcium compound bound to an organic acid and / or an inorganic acid having a molecular weight of 500 or less, a hydroxy polyvalent carboxylic acid and / or a water-soluble salt thereof, Contains 1.8 to 4.5 g of milk protein as a solid content per 100 ml of liquid emulsified nutritional composition, (number of moles of water-soluble calcium compound) / (number of moles of the hydroxy polyvalent carboxylic acid residue multiplied by valence) Value) is in the range of 0.05 to 0.23.   The liquid emulsion nutrition composition of Claim 1 which contains 10-150 mg per 100 ml of water-insoluble calcium compounds couple | bonded with the organic acid and / or inorganic acid of molecular weight 500 or less.   The liquid emulsified nutritional composition according to claim 1 or 2, wherein the amount of the hydroxy polyvalent carboxylic acid and / or water-soluble salt thereof is 1.85 to 3.7 mmol per 100 ml of the liquid emulsified nutritional composition.   The liquid emulsified nutrition composition according to any one of claims 1 to 3, wherein the milk protein is at least one selected from the group consisting of acid casein, sodium caseinate, and potassium caseinate.   The liquid emulsified nutrition composition according to any one of claims 1 to 4, wherein the water-soluble calcium compound is at least one selected from the group consisting of calcium lactate, calcium chloride, calcium gluconate, calcium glycerophosphate and calcium hydroxide. .   The liquid emulsified nutrition according to any one of claims 1 to 5, wherein the insoluble calcium compound is at least one selected from the group consisting of calcium phosphate, calcium carbonate, calcium citrate, calcined / uncalcined calcium, dolomite and calcium oxide. Composition.   The liquid emulsified nutritional composition according to any one of claims 1 to 6, wherein the hydroxy polyvalent carboxylic acid is at least one selected from the group consisting of citric acid, malic acid and tartaric acid.   The liquid emulsified nutrition composition according to any one of claims 1 to 7, further comprising 0.1 to 4 g of free amino acid and / or peptide per 100 ml of the liquid emulsified nutrition composition.   The liquid emulsified nutrition composition according to any one of claims 1 to 8, further comprising carbohydrates, vitamins, and minerals as nutrients.   The insoluble calcium which does not pass 150 meshes is 10 mass% or less, The liquid emulsified nutrition composition of any one of Claims 1-9.   The liquid emulsified nutrition composition according to any one of claims 1 to 10, which is used for tube enteral nutrition.