JP2015107074A - Liquid nutritional supplement - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a liquid nutritional supplement in which necessary nutrients (protein, lipid, carbohydrate, vitamin, mineral, minor element and the like) are abundantly contained, although that is very thick but the unique sweetness, astringent taste, bitter taste, etc. are suppressed, that is not too sweet, and by which the necessary nutrients can be in-taken as a daily diet without resistant feeling.SOLUTION: The problem is solved by a liquid nutritional supplement containing sodium of 150 to 300 mg in 100 mL, in the liquid nutritional supplement containing protein, lipid and carbohydrate, and by a liquid nutritional supplement further containing a flavor of 1.0 to 3.5 g.

Description

  The present invention relates to a liquid nutrient for supplementing nutrients mainly orally or by tube.

  In recent years, with the aging of the population, liquid nutrients for replenishing nutrients that tend to be deficient in daily diets have attracted attention, and various nutrients have been proposed and marketed (Patent Document 1). .

Japanese Patent No. 3393946

  These liquid nutrients contain a lot of necessary nutrients (proteins, lipids, carbohydrates, vitamins, minerals, trace elements, etc.) and are very rich, so they have a unique sweetness, a bitter taste, a bitter taste, In addition, there are many things that become sweet as a whole by blending sweeteners, sweet flavors, etc. in order to suppress the bitterness and bitterness. Therefore, there is no particular problem when taking it temporarily like a dessert or snack after a meal, but because of its sweetness, there is a sense of resistance when taking it regularly as part of a daily meal.

  An object of the present invention is to provide a liquid nutrient capable of ingesting necessary nutrients as a daily meal without a sense of resistance and sweetness.

  The above problems are solved by the present invention described below.

  (1) The present invention is a liquid nutrient containing 150 to 300 mg of sodium in 100 mL of a liquid nutrient containing protein, lipid and carbohydrate.

  (2) This invention is the liquid nutrient as described in said (1) containing 1.0-3.5g of flavors.

  (3) The present invention is the liquid nutrient according to (1) or (2) above, wherein the protein is 0.5 to 15 g, the lipid is 1 to 15 g, and the carbohydrate is 10 to 30 g.

  (4) In the present invention, the flavor is a vegetable soup flavor such as a tomato flavor, Japanese soup flavor (bonito, kombu), cream stew flavor, beef stew flavor, curry flavor, miso soup flavor, pork soup flavor, clam chowder flavor, or The liquid nutrient according to (2) or (3) above, which is one of ramen flavors (miso, tonkotsu, soy sauce).

  (5) This invention is the liquid nutrient in any one of said (1)-(4) whose calories are 100 Kcal or more.

  (6) This invention is the liquid nutrient in any one of said (1)-(5) containing at least one of a vitamin, a mineral, and a trace element.

  The liquid nutrient of the present invention is not sweet and can provide a liquid nutrient capable of ingesting necessary nutrients as a daily meal without a sense of resistance.

  The liquid nutrient of the present invention contains nutrients for the purpose of nutritional supplementation and caloric supplementation. The calorie is 100 Kcal / 100 mL or more, preferably 140 to 220 Kcal / 100 mL, more preferably 160 to 200 Kcal / 100 mL. Nutrients include proteins, lipids, and carbohydrates, and may further include at least one selected from the group consisting of vitamins, minerals, trace elements, and functional components.

  The liquid nutrient has a sweetness, a bitter taste, a bitter taste, etc. by containing these nutrients in a concentrated manner, but the liquid nutrient of the present invention contains sodium at 100 to 300 mg / 100 mL, preferably 150 to 190 mg. / 100 mL, more preferably 160 to 190 mg / 100 mL, and even more preferably 160 to 180 mg / 100 mL, to reduce unpleasant flavors such as sweetness, gummy taste and bitterness.

  In the liquid nutrient of the present invention, sodium can be added as sodium chloride, sodium carbonate, trisodium citrate, ferrous sodium citrate, sodium gluconate, sodium glutamate and the like.

  The liquid nutrient of the present invention further contains a flavor, thereby reducing unpleasant flavors such as sweetness, bitterness and bitterness. Here, flavor refers to what is added to add aroma and taste to beverages, and is sold as “flavor”, as “extract”, “powder seasoning”, “powder flavor” or “liquid flavor”. Some of them are sold. The content is 1.0 to 3.5 g / 100 mL, preferably 1.5 to 3.0 g / 100 mL, and more preferably 1.5 to 2.5 g / 100 mL.

  In the liquid nutrient of the present invention, the type of flavor is not particularly limited, but vegetable soup flavor such as tomato flavor, Japanese-style soup flavor (bonito, kombu), cream stew flavor, beef stew flavor, curry flavor, miso soup flavor, Examples include pork soup flavor, clam chowder flavor, and ramen flavor (miso, tonkotsu, soy sauce). The flavor may be a commercially available soup or powder soup.

  The liquid nutrient of the present invention preferably contains 0.5 to 15 g of protein. As a protein, well-known things, such as an animal protein and a vegetable protein, can be used. In the present invention, protein is a concept including amino acids and peptides.

  Examples of the protein used in the present invention include protein and soy protein contained in milk and the like. More specifically, casein, caseinate, whey, total milk protein (TMP), milk protein concentrate (MPC), whey protein concentrate (WPC), whey protein isolate (WPI), made from milk. It is more preferable to use hydrolyzed whey peptide (WPH) and soybean protein made from soybean.

  Commercially available products such as TMP, MPC, WPC, WPI, soybean protein, etc. may be used. As commercially available products, MPC80 (manufactured by Nippon Shinyaku Co., Ltd.), MPC80LR (manufactured by Nippon Shinyaku Co., Ltd.), casein magnesium S ( Nippon Shinyaku Co., Ltd.), Casein Potassium S (Nihon Shinyaku Co., Ltd.), Casein Sodium CW (Nihon Shinyaku Co., Ltd.), Enract HG (Nihon Shinyaku Co., Ltd.), Enract CC (Nihon Shinyaku Co., Ltd.), PROGEL800 (Manufactured by Nippon Shinyaku Co., Ltd.), lactocrystal (manufactured by Nippon Shinyaku Co., Ltd.), WPI18855 (manufactured by Fontera), WPI18822 (manufactured by Fontara), WPI1895 (manufactured by Fontara), WPC392 (manufactured by Fontara), WPC80 (Fontera) Made), WPC 009 (manufactured by Fontera), WPC164 (manufactured by Fontera), WPC162 (manufactured by Fontera), WPC132 (manufactured by Fontara), WPC472 (manufactured by Fontera), Prorena 900 (manufactured by Fuji Oil Co., Ltd.), Proliner 700 (manufactured) NIPPON OIL Co., Ltd.), Prolina 800 (Fuji Oil Co., Ltd.), New Fuji Pro 3000 (Fuji Oil Co., Ltd.), New Fuji Pro 1700N (Fuji Oil Co., Ltd.) and the like.

  As amino acids, essential amino acids such as valine, leucine, isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan, histidine, and glycine, alanine, serine, cysteine, asparagine, glutamine, proline, tyrosine, aspartic acid, glutamic acid, arginine, etc. Of the non-essential amino acids. These amino acids may be in the form of an inorganic acid salt (hydrochloride or the like), an organic acid salt (acetate or the like), or an ester body (methyl ester or the like) that can be hydrolyzed in vivo.

  As the peptide, one obtained by polymerizing two or more of the above amino acids via a peptide bond (amide bond) can be used. The peptide may be a dipeptide, a tripeptide, an oligopeptide (having about 10 amino acids), or a polypeptide (having several tens to several hundred amino acids).

  Proteins, amino acids, and peptides may be used alone or in combination of two or more. Proteins, amino acids, and peptides may be derived from flavors.

  The liquid nutrient of the present invention preferably contains 1 to 15 g of lipid. The lipid is not particularly limited as long as it can be ingested by humans, and examples thereof include saturated fatty acids, unsaturated fatty acids, vegetable oils, animal fats and oils, and fish oils.

  Examples of saturated fatty acids include caprylic acid, capric acid, lauric acid, palmitic acid, stearic acid and the like.

  Examples of the unsaturated fatty acid include oleic acid, palmitoleic acid, linoleic acid, arachidonic acid, α-linolenic acid, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and the like. Note that EPA and DHA have various effects such as an inhibitory effect on blood neutral fat elevation, prevention of arrhythmia, and prevention of arteriosclerosis.

  Vegetable oils include coconut oil, corn oil, cottonseed oil, olive oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, safflower oil (safflower oil), sesame oil, soybean oil, sunflower oil, almond oil, cashew oil, hazelnut Oil, macadamia nut oil, mongolian oil, pecan oil, pine nut oil, pistachio oil, walnut oil, gourd seed oil, buffalo pumpkin oil, pumpkin seed oil, watermelon seed oil, amaranth oil, apricot oil, apple oil, argan oil , Avocado oil, babas oil, moringa oil, borneo oil, cape chestnut oil, cocoa butter, carob oil, kofne palm oil, coriander seed oil, dica oil, flaxseed oil, grape seed oil, hemp oil, kapok seed oil, lale mantia oil , Marula oil, Meadow foam oil, mustard oil, Na Meg butter, okra oil, papaya oil, perilla oil, pequi oil, pine nut oil, poppy oil, pruned oil, quinoa oil, niger seed oil, rice bran oil, Royle oil, Thatcha inchi oil, camellia oil, thistle oil, tomato oil , Wheat oil, sesame oil, sunflower oil, germ oil, coconut oil, peanut oil and the like.

  Examples of animal fats include lard (pig fat), head (tallow) and the like.

  Examples of fish oil include fish oil such as mackerel, salmon, yellowtail, sardine, saury.

  The above lipids may be used alone or in combination of two or more. The lipid may be derived from a flavor.

  The liquid nutrient of the present invention preferably contains 10 to 30 g of carbohydrate. The carbohydrate is not particularly limited as long as it is absorbed into the living body and becomes a calorie source, and examples thereof include monosaccharides, disaccharides, and polysaccharides. Specific examples of monosaccharides include glucose (glucose), fructose (fructose), galactose and the like. Specific examples of the disaccharide include sucrose (sucrose), lactose (lactose), maltose (malt sugar), isomaltose, trehalose and the like. Specific examples of the polysaccharide include starch (amylose, amylopectin), dextrin and the like. Of these, dextrin is preferably used.

  Dextrin is a general term for substances in which several α-glucoses are polymerized by glycosidic bonds, and can be obtained by hydrolysis of starch. Since dextrin has a slow degradation rate in the small intestine and is slowly absorbed, it can prevent a rapid increase in blood sugar. Moreover, by using dextrin, the osmotic pressure of the semi-solidified nutrient can be reduced, and osmotic diarrhea can be prevented. As the dextrin, either a high molecular dextrin having a high degree of polymerization of α-glucose or a low molecular dextrin having a low degree of polymerization of α-glucose may be used, but a high molecular dextrin capable of reducing the osmotic pressure should be used. Is preferred. The low molecular weight dextrin is also called maltodextrin, and usually 3 to 5 α-glucose is polymerized.

  The dextrin may be prepared by itself or a commercially available product may be used. When preparing dextrin, known starches such as corn, waxy corn, wheat, rice, waxy rice, waxy miro, beans (broad beans, mung beans, red beans, etc.), potatoes, sweet potatoes, tapioca, etc. It can be prepared by hydrolysis by a known method. On the other hand, as commercially available dextrin, TK-16 (manufactured by Matsutani Chemical Co., Ltd.), Sandeck # 300 (manufactured by Sanwa Starch Industry Co., Ltd.), Sandek # 250 (manufactured by Sanwa Starch Industry Co., Ltd.), Sandec # 150 (Manufactured by Sanwa Starch Co., Ltd.) and the like, and can be suitably used.

  The above-mentioned carbohydrates may be used alone or in combination of two or more. Carbohydrates may also be derived from flavors.

  The liquid nutrient of the present invention can contain vitamins. The vitamin is not particularly limited, and various vitamins can be used. These may be used alone or in combination of two or more. The preferable content of each vitamin per 100 mL of liquid nutrient is as follows.

Vitamin A: preferably 0 to 3000 μg, more preferably 20 to 200 μg
Vitamin D: preferably 0.1-50 μg, more preferably 0.1-5.0 μg
Vitamin E: preferably 1 to 800 mg, more preferably 0.2 to 10 mg
Vitamin K: preferably 0.5 to 1000 μg, more preferably 2 to 50 μg
Vitamin B1: preferably 0.01-40 mg, more preferably 0.1-10 mg
Vitamin B2: preferably 0.01-20 mg, more preferably 0.05-10 mg
Niacin: preferably 0.1 to 300 mg NE, more preferably 0.5 to 60 mg NE
Pantothenic acid: preferably 0.1 to 55 mg, more preferably 0.2 to 30 mg
Vitamin B6: preferably 0.01-60 mg, more preferably 0.1-30 mg
Biotin: preferably 0.1 to 1000 μg, more preferably 1 to 100 μg
Folic acid: preferably 1-1000 μg, more preferably 10-200 μg
Vitamin B12: preferably 0.01-100 μg, more preferably 0.2-60 μg
Vitamin C: preferably 1-2000 mg, more preferably 5-1000 mg

  Moreover, the nutrient of this invention can contain minerals other than sodium. The mineral is not particularly limited and includes various minerals, which may be used alone or in combination of two or more. The preferable content of each mineral per 100 mL of liquid nutrient is as follows.

Potassium: preferably 1 to 3500 mg, more preferably 25 to 1800 mg
Calcium: preferably 10 to 2300 mg, more preferably 30 to 300 mg
Phosphorus: preferably 1 to 3500 mg, more preferably 25 to 1500 mg
Magnesium: preferably 1 to 740 mg, more preferably 10 to 150 mg

  The liquid nutrient of the present invention can contain trace elements. The trace element is not particularly limited, and various trace elements can be used. These may be used alone or in combination of two or more. The preferable content of each trace element per 100 mL of liquid nutrient is as follows.

Iron: preferably 0.1-55 mg, more preferably 1-10 mg
Zinc: preferably 0.1-30 mg, more preferably 1-15 mg
Copper: preferably 0.01 to 10 mg, more preferably 0.06 to 6 mg
Iodine: preferably 0.1 to 3000 μg, more preferably 1 to 150 μg
Manganese: preferably 0.01-11 mg, more preferably 0.1-4 mg
Selenium: preferably 0.1 to 450 μg, more preferably 1 to 35 μg
Chromium: preferably 0.1 to 40 μg, more preferably 1 to 35 μg
Molybdenum: preferably 0.1 to 320 μg, more preferably 1 to 25 μg

  The liquid nutrient of the present invention can contain functional components such as polyglutamic acid, glucosamine, fucoidan, collagen, hyaluronic acid, dietary fiber, and oligosaccharide as functional components. These ingredients promote salivary secretion, promote calcium absorption, moisturize, eliminate H. pylori, promote gastric mucosal protection and repair, improve endurance, lower plasma cholesterol, improve blood glucose response, improve colon function, and It has various functions such as prevention of colorectal cancer.

  Although not particularly limited as dietary fiber, insoluble dietary fiber such as cellulose, hemicellulose, lignin, insoluble pectin, chitin, chitosan, psyllium seed seed, low molecular weight sodium alginate, water soluble pectin, guar gum, konjac mannan, glucomannan, alginic acid , Agar, chemically modified polysaccharide, polydextrose, indigestible oligosaccharide, maltitol, inulin, carrageenan, wheat bran, indigestible dextrin (eg, Pine Fiber C (manufactured by Matsutani Chemical Co., Ltd.), polydextrose, guar gum degradation Water-soluble dietary fiber etc. of these etc. These dietary fiber may be used individually or may be used in mixture of 2 or more types.The content of dietary fiber of the liquid nutrient of the present invention is as follows. Appropriate adjustments will be made depending on the subject.

  The liquid nutrient of the present invention may further contain other known ingredients such as health functional ingredients, food additives, stabilizers and the like.

  A health function component is a component that exhibits a certain function for a living body when ingested. For example, resistant oligosaccharide, sugar alcohol, calcium citrate malate (CCM) and casein phosphopeptide (CPP), chitosan, L-arabinose, guava leaf polyphenol, wheat albumin, bean extract, diacylglycerol, diacylglycerol plant Sterols, soy isoflavones, milk basic proteins and the like.

  The indigestible oligosaccharide is a saccharide whose molecular weight is not as large as that of a polysaccharide (about 300 to 3000) among compounds in which a monosaccharide is bound by a glycosidic bond. The indigestible oligosaccharides are not degraded by human digestive enzymes, but those digested by human digestive enzymes can be included in the aforementioned carbohydrates. Ingestion of indigestible oligosaccharides can provide a bowel regulation effect.

  The indigestible oligosaccharide is not particularly limited, and examples thereof include xylooligosaccharide, fructooligosaccharide, soybean oligosaccharide, isomaltoligosaccharide, dairy oligosaccharide, lactulose, and galactooligosaccharide. These indigestible oligosaccharides may be used alone or in combination of two or more.

  The content of the indigestible oligosaccharide of the liquid nutrient of the present invention is appropriately adjusted depending on the subject to be applied.

  Sugar alcohol is a kind of sugar produced by reducing the carbonyl group of aldose or ketose, and is poorly absorbed from the small intestine into the body and is not easily caloric. Sugar alcohol is difficult to be metabolized to acid by oral bacteria and can prevent plaque formation. The sugar alcohol can be used as a low calorie sweetener.

  Examples of the sugar alcohol include erythritol, maltitol, palatinose and the like. These sugar alcohols may be used alone or in admixture of two or more.

  The content of the sugar alcohol in the liquid nutrient of the present invention can be appropriately adjusted depending on the subject to be applied.

  CCM and CPP can promote calcium absorption and promote bone formation. The CCM and CPP may be used alone or in combination. CCM and CPP are preferably used in combination with calcium.

  The CCM and CPP contents of the liquid nutrient of the present invention are appropriately adjusted depending on the subject to be applied.

  The liquid nutrient of the present invention can contain a food additive. The food additive is used for the purpose of processing or storing the food by adding, mixing, moistening or other methods to the food. As food additives, in addition to the purpose of nutrition enhancement, for example, zinc gluconate and copper gluconate, ascorbic acid 2-glucoside, cyclodextrin, preservatives, fungicides, antioxidants, coloring agents, masking agents, A pH adjuster, a sour agent, an emulsifier, a fragrance | flavor, etc. are mentioned.

  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 more stable than normal vitamin C because it is not attacked by oxygen. C derivative. Vitamin C can be efficiently absorbed by ascorbic acid 2-glucoside. The content of ascorbic acid 2-glucoside is appropriately adjusted by the subject to be applied.

  Cyclodextrin is a cyclic oligosaccharide having a cyclic structure in which glucose is bound by a glucoside bond. Those consisting of 6 glucoses are called α-cyclodextrin, those consisting of 7 glucoses are called β-cyclodextrin, and those consisting of 8 glucoses are called γ-cyclodextrin. Cyclodextrins can have functions such as an allergy suppressing effect, a blood sugar level increase suppressing effect, and an emulsifying action. A cyclodextrin may be used independently or may be used in mixture of 2 or more types. The content of cyclodextrin is appropriately adjusted depending on the subject to be applied.

  The antioxidant has a function of preventing deterioration due to oxidation. Although it does not restrict | limit especially as antioxidant, Ascorbic acid and its sodium salt, erythorbic acid, its sodium salt, etc. are used. These antioxidants may be used alone or in combination of two or more.

  The colorant has a function of making it look beautiful. Although it does not restrict | limit especially as a coloring agent, Edible tar pigment | dye (Edible red No. 2, No. 3, No. 40, No. 102, No. 104, No. 105, and No. 106, Edible blue No. 1 and No. 2, Edible yellow No. 4 And No. 5, Edible Green No. 3, etc.), β-carotene, water-soluble anato, chlorophyll derivatives (chlorophyll a, chlorphyll b, copper chlorophyll, copper chlorophyllin sodium, iron chlorophyllin sodium, etc.), riboflavin, iron sesquioxide, titanium dioxide Safflower yellow pigment, cochineal pigment, gardenia yellow pigment, turmeric pigment, red cabbage pigment, beet red, grape skin pigment, paprika pigment, caramel and the like are used. These colorants may be used alone or in admixture of two or more.

  The masking agent has a function of suppressing and hiding unique peculiar tastes derived from raw materials. The masking agent is not particularly limited, but saccharin and its sodium salt, xylitol, aspartame, sucralose, acesulfame potassium, dulcin, cyclamate (cyclamic acid), neotame, trehalose, erythritol, maltose, para-north, sorbitol, licorice extract Stevia, thaumatin, curculin, disodium lithyrrhizinate and the like can be used. These masking agents may be used alone or in combination of two or more.

  The pH adjuster has a function of adjusting pH. The pH adjuster is not particularly limited, and citric acid, gluconic acid, succinic acid, potassium carbonate, sodium hydrogen carbonate, 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 two or more.

  The acidulant has functions such as imparting acidity, preventing food oxidation, and adjusting pH. The acidulant is not particularly limited, and acetic acid, citric acid, succinic acid, lactic acid, malic acid, tartaric acid, gluconic acid, phosphoric acid and the like are used. These acidulants may be used alone or in combination of two or more.

  The emulsifier has a function of improving the solubility of oil-soluble components such as lipids in water. Although it does not restrict | limit especially as an emulsifier, Synthetic emulsifiers, such as natural emulsifiers, such as a lecithin, saponin, and casein sodium; glycerol fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, etc. are mentioned. These emulsifiers may be used alone or in combination of two or more.

  The fragrance has a function of scenting and smelling. The fragrance is not particularly limited, but acetophenone, α-amylcinnamaldehyde, anisaldehyde, benzaldehyde, benzyl acetate, benzyl alcohol, cinnamaldehyde, cinnamic acid, citral, citronellal, citronellol, decanal, decanol, ethyl acetoacetate, silica Ethyl cinnamate, ethyl decanoate, ethyl vanillin, eugenol, geraniol, isoamyl acetate, isoamyl butyrate, isoamyl phenyl acetate, dl-menthol, l-menthol, methyl salicylate, piperonal, propionic acid, terpineol, vanillin, d-borneol, etc. Can be mentioned. These fragrances may be used alone or in combination of two or more.

  A stabilizer has the function which contributes to stabilization of a manufacturing process with texture improvement. As the stabilizer, a commonly used stabilizer can be used. Specifically, agar, gelatin, cellulose, chitin, dextran, branched dextran, glycogen, inulin, mannan, glucomannan, xylan, pullulan, alginic acid, alginate, carboxymethylcellulose, hydroxypropylcellulose, cyclodextrin, furceleran, modified starch, Examples include carrageenan, pectin, locust bean gum, guar gum, guar gum degradation product, xanthan gum, tamarind gum, gum arabic, gellan gum, vegetable protein, vegetable protein degradation product, animal protein, animal protein degradation product and the like. These stabilizers may be used alone or in combination of two or more as stabilizers. The stabilizer can also serve as the dietary fiber described above. The content of the stabilizer is appropriately adjusted in consideration of texture, stability and the like.

  As other additives, enzymes such as α-amylase, β-amylase, glucoamylase, glucose isomerase, trehalose producing enzyme, trehalose releasing enzyme, glutaminase, yeast, and the like are used. Content of the said food additive is suitably adjusted with the subject etc. to apply.

  The liquid nutrient of the present invention can be produced by a known method. Moreover, the liquid nutrient of this invention can be filled with a container after continuous sterilization, for example, and can be commercialized. Although it does not restrict | limit especially as the method of the said continuous sterilization, Ultra high temperature short time (UHT) sterilization, hot water sterilization, batch type sterilization, and these combination are mentioned. It does not specifically limit as a container filled with the liquid nutrient of this invention, A well-known container may be used. Examples of the container include a tetrapack, a cart can, a glass container, a metal can, an aluminum pouch, and a plastic container. Of these, it is preferable to use a plastic container.

EXAMPLES Hereinafter, although this invention is demonstrated further in detail using an Example, this invention is not restrict | limited to these Examples.

(Example)
Twelve kinds of liquid nutrients (160 kcal to 200 kcal / 100 ml each) shown in Tables 1 and 2 were prepared.

  In each table, * 1 is sodium carbonate, sodium chloride, trisodium citrate, tripotassium citrate, zinc gluconate and copper gluconate, * 2 is a water-soluble vitamin and fat-soluble vitamin, and * 3 is Made of manganese, selenium, chromium and molybdenum.

(Comparative example)
Six types of liquid nutrients (each 160 kcal / 100 ml) shown in Table 3 were prepared.

(Evaluation)
Taste was evaluated about the liquid nutrient of Examples 1-12 and Comparative Examples 1-6. The evaluation method evaluated by 20 evaluators with the evaluation criteria of Tables 4 and 5, and obtained the average score. The results are shown in Table 6.

  It was confirmed that the liquid nutrients of the examples had an average score of 4 or more for both flavor and touch, suppressed sweetness, and good touch (when drunk).

  On the other hand, in Comparative Examples 1 to 3, the touch was good, but the sweetness was not easy to drink. In Comparative Examples 4 to 6, the sweetness was suppressed, but the touch was poor. The reason why the tongue feels bad is that the protein stability is lost and the aggregation occurs due to the increased amount of minerals (especially sodium chloride) to suppress sweetness. It is done.

Claims (6)

A liquid nutrient containing 150 to 300 mg of sodium in 100 mL of a liquid nutrient containing protein, lipid and carbohydrate. The liquid nutrient of Claim 1 containing 1.0-3.5g of flavors. The liquid nutrient according to claim 1 or 2, wherein the protein is 0.5 to 15 g, the lipid is 1 to 15 g, and the carbohydrate is 10 to 30 g. The flavor according to claim 2 or 3, wherein the flavor is any of vegetable soup flavor, Japanese style flavor, cream stew flavor, beef stew flavor, curry flavor, miso soup flavor, pork soup flavor, clam chowder flavor, or ramen flavor. Liquid nutrient. The liquid nutrient according to any one of claims 1 to 4, wherein the calorie is 100 Kcal or more. The liquid nutrient in any one of Claims 1-5 containing at least one of a vitamin, a mineral, and a trace element.