JP2015146789A - Concentrated liquid diet - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a concentrated liquid diet to be easily administered, with gastroesophageal reflux inhibited.SOLUTION: The concentrated liquid diet includes the following (A) or (B), calcium, and a chelate agent, having a viscosity of 250 mPa s or less before contact with gastric juices and a viscosity of 2,000 mPa s or more after contact with gastric juices: (A) a sodium alginate (a-1) having a weight average molecular weight (M) of 100,000 g/mol or less with a guluronic acid content of 85% or more, and an alginic acid or a sodium salt thereof (a-2) having an Mof 100,000 g/mol or more; (B) a pectin (b-1) having an Mof 100,000 g/mol or less and a degree of methyl esterification (DM) of 40% or less, and a pectin (b-2) having an Mof 100,000 g/mol or more.

Description

    The present invention relates to a concentrated liquid food.

  Conventionally, nasal or oral tube feeding, and gastrostomy or enteral tube feeding are used for elderly people or patients who have difficulty in taking food orally. Nasal or oral tube feeding is via a tube inserted through the nose or mouth to reach any part of the esophagus, stomach, duodenum, or jejunum. This is a method in which nutrients such as liquid food are continuously administered through a tube that is surgically or endoscopically placed and placed at a site (mostly the stomach) from the esophagus to the jejunum.

  Elderly patients or patients to whom tube feeding is applied often have a markedly reduced function of the cardia in the upper stomach, so if the liquid food is liquid, the concentrated liquid food in the stomach will cause gastroesophageal reflux. It may wake up. In order to prevent this, it is necessary to keep the sitting position of the intake person for a long time, so that the burden on the caregiver and the cared person is large.

  On the other hand, when the concentrated liquid food is in a gel form, gastroesophageal reflux is suppressed, but in order to administer this via a tube, it is necessary to continue to apply high pressure for a long time. The burden is heavy.

  Various studies have been conducted to prevent such reflux in the gastroesophagus or to reduce the burden during administration of liquid food. Specifically, a tube feeding food containing gellan gum and alginic acid as an effective gelling agent for preventing reflux aspiration (Patent Document 1), a tube feeding food containing carrageenan and alginic acid ( Patent Document 2), a concentrated liquid food prepared by adding one or more thickeners selected from low methoxyl pectin, gellan gum, alginic acid and the like, and adjusting the viscosity to 20 to 40 mPa · s, and water Two solutions of a vomiting preventive diet (Patent Document 3), a solution containing rhomethoxyl pectin and a condensed phosphate, and a solution containing a divalent or polyvalent metal salt paired with a calcium aqueous solution in which a soluble calcium salt is dissolved A nutritional gelling agent (Patent Document 4) that is mixed with a nutritional agent and gelled before administration by tube (Patent Document 4), carrageenan, locust bean gum and konjac potato A gelling agent for liquid nutritional foods (Patent Document 5), which is a mixture of extracts and used in the form of a solution, and a gel enteral nutrient (Patent Document 6) containing agar and alginic acid and / or a salt thereof, A) Xanthan gum-containing solution, (B) Thickening for tube administration of protein-containing liquid food, which consists of a solution heat-treated at 80 ° C. or higher after adding locust bean gum and / or glucomannan to protein-containing liquid food (Patent Document 7), a gel-like concentrated liquid food or nutrient that satisfies the condition that the pH is in the range of 3 to 5 and contains 0.1 to 1% by mass of water-soluble hemicellulose and / or HM pectin ( Patent Document 8), acidic concentrated fluid food gelling agent using sodium alginate, neutral water insoluble / slightly soluble calcium salt and chelating agent (Patent Document 9), and ι-carragina as gelling agent When the obtained mixture is administered by tube, before or after tube administration of the mixture And a method for reducing or preventing vomiting, comprising administering a solution containing one or more selected from kappa carrageenan, iota carrageenan, sodium alginate and alginic acid (Patent Document 11), (1) protein (2) acidic polysaccharide and (3) one or more carrageenans selected from (3) λ carrageenan, ι carrageenan, κ2 carrageenan and carrageenan containing μ component and ν component, and (4) pH of 2.5 to 2.5 (A) lipid, (B) thickener that gels in acidic region, (C) gum arabic and gati gum An emulsified food composition characterized by containing at least one emulsion stabilizer selected from the group, and (D) a divalent metal salt has been proposed (Patent Document 13).

JP 2000-169396 A Japanese Patent Laid-Open No. 2000-169397 JP 2006-141258 A JP 2006-248981 A JP 2007-77107 A JP 2008-69090 A JP 2009-153441 A JP 2009-274964 A JP 2009-291175 A JP 2010-77068 A JP 2010-254598 A JP 2013-199469 A International Publication No. 2013/146181

However, in the technique described above, since it is a gel, it is necessary to continue applying pressure at the time of administration, or it is not necessary to continue to apply pressure at the time of administration, but the viscosity is insufficient to prevent gastroesophageal reflux, Or administration was complicated, for example, it was necessary to sequentially administer two types of solutions. Moreover, in the emulsified food composition proposed in Patent Document 13, there are a point that many essential components are required and a protein source is limited to a decomposed product (low molecular weight).
Therefore, an object of the present invention is to provide a concentrated liquid food that is easy to administer and hardly causes gastroesophageal reflux.

The inventor of the present application reduced the weight average molecular weight (M _w ) to 100,000 g / mol or less, sodium alginate with the guluronic acid content adjusted to 85% or more, or M _w to 100,000 g / mol or less. And a concentrated liquid food characterized by containing pectin, calcium and a chelating agent capable of chelating calcium adjusted to a degree of methyl esterification (DM) of 40% or less, need to continue to apply pressure at the time of administration. The present invention has found that the above problem can be solved by obtaining the knowledge that when this concentrated liquid food is mixed with gastric juice, it becomes gelled or highly viscous and gastroesophageal reflux hardly occurs. Completed.

That is, the present invention includes the following aspects.
Item 1
The following (A) or (B), and calcium and a chelating agent are contained, the viscosity before contact with gastric juice is 250 mPa · s or less, and the viscosity after contact with gastric juice is 2,000 mPa · s or more Rich liquid food characterized by that.
(A) (a-1) sodium alginate having a weight average molecular weight (M _w ) of 100,000 g / mol or less and a guluronic acid content of 85% or more, and (a-2) M _w of 100,000 g / mol More than mol of alginic acid or a sodium salt thereof (B) (b-1) Pectin having a _Mw of 100,000 g / mol or less and a methyl esterification degree (DM) of 40% or less, and (b-2) _Mw Is a pectin term of 100,000 g / mol or more
The concentrated liquid food according to Item 1, comprising 0.05 to 3 mass% of the sodium alginate according to Item 1 (a-1).
Item 3
Item 3. The concentrated liquid food according to item 1 or 2, which contains 0.1 to 15 parts by mass of sodium alginate of (a-1) per 1 part by mass of sodium alginate of (a-2) or a sodium salt thereof. .
Item 4
Item 2. The concentrated liquid food according to item 1, comprising 0.1 to 3% by mass of the pectin according to item (b-1).
Item 5
Item 5. The concentrated liquid food according to item 1 or 4, comprising 0.2 to 15 parts by mass of the pectin of (b-1) with respect to 1 part by mass of the pectin of (b-2) according to item 1.
Item 6
Item 2. The concentrated liquid food according to item 1, comprising 0.01 to 0.5% by mass of calcium and 0.01 to 1% by mass of a chelating agent.
Item 7
Item 2. The concentrated liquid food according to Item 1, wherein the chelating agent is citrate.
Item 8
Item 8. The concentrated liquid food according to items 1 to 7, further comprising undegraded milk protein.
Item 9
Item 9. The concentrated liquid food according to Item 1 to 8, which is for administration by nasal or oral tube feeding, or gastrostomy or enteral tube feeding.

  According to the present invention, there is provided a concentrated liquid food that is easy to administer and in which gastroesophageal reflux is suppressed.

In the present specification, “mass%” represents% (W / W). Hereinafter, the superscript “TM” indicates a product name.
The combination of the concentrated liquid diet, _{an M w} of alginate or sodium salt thereof 100,000 g / mol or less and sodium alginate guluronic acid content of 85% or more and _{M w} is 100,000 g / mol or more of the present invention or _{M w} of pectin and _{M w} 100,000 g / mol or less and DM is not more than 40% containing a combination of pectin is 100,000 g / mol or more.

  In the present invention, “rich liquid food” includes not only concentrated liquid food (food) but also enteral nutrition (pharmaceutical).

1. Md-sodium alginate "Sodium alginate having an average weight molecular weight ( _Mw ) of 100,000 g / mol or less and a guluronic acid content of 85% or more" used in the present invention (hereinafter referred to as Md-sodium alginate) Is a substance that can be used as a food additive. Alginic acid is a linear acidic polysaccharide composed of uronic acid, and is a copolymer composed of α _- L-guluronic acid (G) and β-D-mannuronic acid (M). In this sense, Md-sodium alginate described herein is similar to common sodium alginate that is commercially available. Hereinafter, in this specification, alpha _- L-guluronic acid and (G) beta-D-mannuronic alpha to the total number of moles of the acid (M) _- L-molar content of guluronic acid (%) a guluronic acid content Or it is called G content. That is, when “glucuronic acid content is 85% or more” or “G content is 85% or more”, α _- L-guluronic acid (G) having a molar content of 85% or more and β-D of less than 15%. -Sodium alginate consisting of mannuronic acid (M).

Md-sodium alginate is obtained by hydrolyzing commercially available general alginic acid and / or a sodium salt thereof (hereinafter referred to as “alginate raw material”) with an acid or an enzyme, and precipitating it under a specific pH condition. Alternatively, it can be produced and purified (isolated) by treatment with an enzyme that converts mannuronic acid to guluronic acid. As the alginate raw material, alginic acid, sodium alginate, potassium alginate and calcium alginate which can be used as food additives can be used, and it is preferable to use alginic acid and sodium alginate. Although these alginic acid raw materials can be extracted from brown algae, they are also commercially available, and examples of alginic acid include Sun Support ^TM P-90 (trade name, Saneigen FFI Co., Ltd.). Examples of sodium alginate include Sun Support ^TM P-70, P-71, P-72, P-81, and P-82 (trade names, all of which are Saneigen FFI Corporation). . Md- in the production of sodium alginate, _{M w} of alginate material is low should well, preferably not more than 200,000 g / mol, more preferably not more than 150,000 g / mol. Further, the G content of the alginic acid raw material should be high, preferably 60% or more, more preferably 70% or more.

Next, the manufacturing method of Md-sodium alginate is shown.
1. _{M w} of the extracted alginate material than the low molecular weight brown algae alginate material is 110,000~400,000g / mol, _{M w} of most alginate materials are also commercially available are in the above range. The sodium Md-alginate of the present invention is prepared by decomposing the _Mw of these alginate raw materials to 100,000 g / mol or less. Acid hydrolysis or enzymatic degradation is used to lower the molecular weight of the alginate raw material. In the acid hydrolysis, the uronic acid sugar chain can be hydrolyzed by suspending the alginate raw material in an inorganic acid solution such as hydrochloric acid or sulfuric acid diluted to 0.1 to 1.0 M and heating the suspension. On the other hand, in the enzymatic degradation, an enzyme that hydrolyzes the uronic acid sugar chain of alginic acid such as alginate lyase is added to the alginate raw material solution, and the uronic acid sugar chain is hydrolyzed by stirring with the temperature and pH adjusted. can do.

2. Preparation of sodium alginate with a G content of 85% or more The G content of the alginate raw material varies depending on the type of brown algae used for extraction, the season of collection, etc., but the G content of most commercially available alginate raw materials is It is in the range of 40-80%. The G content of the sodium Md-alginate of the present invention is 85% or more, and in order to realize this high G content, a selective precipitation method or an enzymatic method is used. The selective precipitation method is a method that utilizes the property that the solubility at a specific pH differs depending on the manner of binding of guluronic acid and mannuronic acid in the alginate sugar chain. Alginic acid has a high solubility in a region where the guluronic acid and mannuronic acid alternately appear (GM block) in a pH region of less than 2.5, a region where guluronic acid is mainly present (G block) and a region where mannuronic acid is mainly present The solubility of (M block) is low. Further, in the pH region where the pH is 2.5 or more and less than 3.8, the solubility of the GM block and the M block is high, and the solubility of the G block is low. Utilizing this property, by selectively precipitating the G block and collecting it, the G content in the alginate sugar chain can be increased as a result. The pH at which alginic acid is precipitated needs to be 3.8 or less, preferably 2.8 or more and less than 3.8, more preferably 3.0 or more and less than 3.6. On the other hand, in the enzyme method, an enzyme called C5 epimerase that converts mannuronic acid to guluronic acid is used. By adding C5 epimerase to the alginate raw material solution and stirring with the temperature and pH adjusted, mannuronic acid in the sugar chain can be converted to guluronic acid, and as a result, the G content can be increased.

  Thus, the molecular weight of the prepared Md-sodium alginate needs to be 100,000 g / mol or less, more preferably 1,000 to 80,000 g / mol, and still more preferably 2,000 to 50, 000 g / mol. Further, the G content of Md-sodium alginate needs to be 85% or more, more preferably 90% or more.

  Moreover, the content rate of the sodium Md-alginate in the concentrated liquid food of this invention becomes like this. Preferably it is 0.05-3.0 mass%, More preferably, it is 0.1-2.5 mass%, More preferably, it is 0.2- 1.5% by mass. If the content is too low, the viscosity after contact with the gastric juice of the concentrated liquid food of the present invention may not be sufficiently high and may not exhibit a sufficient gastroesophageal reflux prevention effect, whereas the content is too high In some cases, the viscosity before contact with gastric juice (during administration) is too high to exhibit sufficient tube fluidity.

  The Md-sodium alginate used in the present invention needs to be used in combination with an alginate raw material, but may be in combination with one or more other polysaccharides.

  For example, in combination with pectin (including pectin raw material, Md-pectin), carrageenan, gellan gum, soybean polysaccharide, gum arabic, gati gum, xanthan gum, guar gum, locust bean gum, glucomannan, psyllium seed gum, tamarind seed gum, etc. There can also be.

  When the concentrated liquid food of the present invention contains polysaccharides other than Md-sodium alginate and alginate raw material, the content of such polysaccharide is 0.1 to 50 parts by mass with respect to 1 part by mass of alginic acid or a sodium salt thereof. , Preferably it is 0.2-25 mass parts, More preferably, it is 0.25-20 mass parts.

2. Md-pectin The “ pectin having a weight average molecular weight (M _w ) of 100,000 g / mol or less and DM of 40% or less” (hereinafter referred to as Md-pectin) used in the present invention can be used as a food additive. It is a serious substance. Pectin has a region composed of galacturonic acid in the main chain and a region where galacturonic acid and rhamnose are present alternately, and has a structure in which side chains centering on neutral sugars are bound to rhamnose in the main chain. . A part of galacturonic acid constituting most of the main chain is esterified with a methyl group or an acetyl group. In this sense, the Md-pectin described in the present specification is similar to the common pectin that is commercially available. Hereinafter, in this specification, the molar content (%) of methyl esterified galacturonic acid with respect to the total number of moles of galacturonic acid is referred to as methyl esterification degree or DM. That is, “methyl esterification degree is 40% or less” or “DM is 40% or less” indicates that the pectin has a methyl esterified galacturonic acid having a molar content of 40% or less. The DM of pectin varies depending on the type of plant used for extraction, the season of harvesting, etc., but at the time of extraction, it is a pectin with a high methyl ester group content of DM50% or more, which is high methoxyl pectin (HM pectin) Called. A substance in which DM is reduced by treating HM pectin with an acid or an alkali is called low methoxyl pectin (LM pectin). LM pectin is known to bind to calcium and gel.

Md-pectin is a galacturonic acid obtained by treating a commercially available general pectin (hereinafter referred to as a pectin raw material) with a galacturonic acid hydrolase such as pectinase and further methylating with pectin methylesterase or the like. It can be produced and purified (isolated) by hydrolyzing the ester bond. As a pectin raw material, pectin derived from various plants such as citrus, apple and sugar beet that can be used as a food additive can be used, but citrus derived pectin is preferably used. Although these pectin raw materials can be extracted from plants, they are generally commercially available, and examples include Sun Support ^TM P-160 and Sun Support ^TM P-161 (trade names, both of which are Saneigen F.F.I. Co., Ltd.). Md- In the manufacture of pectin, _{M w} of pectin starting material is low should well, preferably not more than 200,000 g / mol, more preferably not more than 150,000 g / mol. Also, the DM of the pectin raw material should be low, preferably 50% or less, more preferably 40% or less.

Next, the manufacturing method of Md-pectin is shown.
1. Depolymerized citrus pectin raw material, apple, the _{M w} of pectin extracted from plants such as sugar beet, a 150,000~600,000g / mol, _{M w} Again range of most pectin material commercially available In. The Md-pectin of this patent is prepared by decomposing these pectin raw materials to a weight average molecular weight (M _w ) of 100,000 g / mol or less. Enzymatic degradation is used to lower the molecular weight of the pectin raw material. In the enzymatic decomposition, the sugar chain can be hydrolyzed by adding an enzyme that hydrolyzes the galacturonic acid sugar chain of pectin such as pectinase to the pectin raw material solution, and stirring the mixture while adjusting the temperature and pH.

2. Preparation of Low DM Pectin DM of pectin that has been reduced in molecular weight by the above method depends on DM of pectin raw material and is high when HM pectin is used as a raw material, and low when LM pectin is used. When DM of low molecular weight pectin exceeds 40%, it is necessary to hydrolyze the methyl ester bond of galacturonic acid of pectin by treating with acid or alkali, or treating with deesterification enzyme such as pectin methylesterase. However, in order to more precisely control DM of pectin, it is preferable to use an enzyme.

  Thus, the molecular weight of the prepared Md-pectin needs to be 100,000 g / mol or less, more preferably 5,000 to 85,000 g / mol, still more preferably 10,000 to 75,000 g / mol. It is. Further, DM of Md-pectin needs to be 40% or less, more preferably 35% or less.

  The content of Md-pectin in the concentrated liquid food of the present invention is preferably 0.1 to 3% by mass, more preferably 0.2 to 2.4% by mass, and still more preferably 0.6 to 1.8% by mass. It is.

  If the content is too low, the viscosity after contact with the gastric juice of the concentrated liquid food of the present invention may not be sufficiently high and may not exhibit a sufficient gastroesophageal reflux prevention effect, whereas the content is too high In some cases, the viscosity before contact with the gastric fluid (during administration) becomes too high to show sufficient tube fluidity.

  The Md-pectin used in the present invention needs to be used in combination with a pectin raw material, but may be a combination with one or more other polysaccharides.

  For example, sodium alginate (including alginate raw material, Md-sodium alginate), carrageenan, gellan gum, soybean polysaccharide, gum arabic, gati gum, xanthan gum, guar gum, locust bean gum, glucomannan, psyllium seed gum, tamarind seed gum, etc. It can also be a combination.

  When the concentrated liquid food of the present invention contains polysaccharides other than Md-pectin and pectin raw material, the content of such polysaccharide is 0.1 to 50 parts by weight, preferably 1 part by weight of Md-pectin. It is 0.2-25 mass parts, More preferably, it is 0.25-20 mass parts.

3. Calcium The form of “calcium” used in the present invention is not particularly limited, and can be, for example, a salt or an ion.

  The concentrated liquid food of the present invention actually contains a source of calcium.

  As a source of calcium, specifically, for example, calcium sulfate, calcium citrate, calcium gluconate, calcined (urchin shell, shell, bone, reef coral, milky, eggshell) calcium, unfired (shell, bone , Coral, nacre, eggshell) one or more selected from calcium, calcium carbonate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, calcium trihydrogen phosphate and hydrates thereof, preferably calcium sulfate, One or more selected from calcium citrate, calcium carbonate, and calcium monohydrogen phosphate can be used.

  One calcium source may be used, or a combination of two or more calcium sources may be used. Moreover, calcium may be contained in the nutrient component demonstrated below.

  The calcium content in the concentrated liquid food of the present invention is preferably 0.01 to 0.5% by mass, more preferably 0.03 to 0.4% by mass, and still more preferably 0.05 to 0.2% by mass. It is.

  The calcium content in the concentrated liquid food of the present invention can be appropriately set according to the recommended amount, guide amount, target amount or upper limit amount described in “Japanese Dietary Intake Standard [2010 Version]”.

  However, if the content is too low, gelation or high viscosity in the stomach of the concentrated liquid food of the present invention may be insufficient, while if the content is too high, the concentrated of the present invention. In some cases, the viscosity before contact (during administration) of gastric juice of liquid food becomes too high, resulting in decreased tube fluidity.

4). Chelating agent In the present invention, as the “chelating agent”, for example, phosphate, condensed phosphate, malate, succinate, tartrate, glutamate, ethylenediaminetetraacetate, gluconate, citric acid, citric acid One or more selected from a salt, phytic acid and phytate can be used.

  More specifically, for example, sodium dihydrogen phosphate, disodium hydrogen phosphate, trisodium phosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, tripotassium phosphate, calcium dihydrogen phosphate, phosphoric acid Dicalcium hydrogen, tricalcium phosphate, trimagnesium phosphate, tetrasodium pyrophosphate, disodium dihydrogen pyrophosphate, tetrapotassium pyrophosphate, calcium dihydrogen pyrophosphate, sodium polyphosphate, potassium polyphosphate, sodium metaphosphate, metalin Potassium acid, sodium malate, monosodium succinate, disodium succinate, sodium tartrate, potassium hydrogen tartrate, sodium glutamate, potassium glutamate, calcium glutamate, magnesium glutamate, calcium ethylenediaminetetraacetate Lithium, ethylenediaminetetraacetic acid disodium, sodium gluconate, potassium gluconate, calcium gluconate, iron gluconate, copper gluconate, trisodium citrate, tripotassium citrate, calcium citrate, iron citrate and sodium iron citrate One or more selected from the group consisting of can be used. Among them, preferred is, for example, citrate, and more preferred is, for example, one or more selected from the group consisting of trisodium citrate and tripotassium citrate.

  The concentrated liquid food of the present invention contains a chelating agent, preferably 0.01 to 1% by mass, more preferably 0.03 to 0.4% by mass, and still more preferably 0.05 to 0.3% by mass.

  If the content is too low, the viscosity before contact (during administration) to the gastric juice of the concentrated liquid food of the present invention may be too high, and the tube fluidity may decrease, whereas if the content is too high, In some cases, gelation or high viscosity in the stomach of the concentrated liquid food of the present invention may be insufficient.

  The concentrated liquid food of the present invention contains a chelating agent in an amount of 0.1 to 3 parts by mass, preferably 0.2 to 2 parts by mass, more preferably 0.5 to 1.5 parts by mass with respect to 1 part by mass of calcium. .

  If the ratio is too small, the viscosity at the time of administration of the concentrated liquid food of the present invention may be too high. On the other hand, if the ratio is too large, the viscosity of the concentrated liquid food of the present invention in the stomach may increase. It may be insufficient.

5. Nutritional component The concentrated liquid food according to the present invention preferably has a caloric value of 1 kcal / mL or more, and includes nutritional components such as proteins, lipids, carbohydrates, minerals, and vitamins.

  The protein can be a protein that is generally utilized for food. Specifically, non-fat dry milk, casein or its sodium salt, whey protein, milk protein such as whole milk protein, non-fat soy milk powder, soy protein, wheat protein, and degradation products of these proteins can be mentioned. Milk proteins such as whey protein and whole milk protein often form salts with calcium. Such calcium can also serve as calcium as an essential component of the concentrated liquid food of the present invention.

Undegraded proteins derived from milk, soybeans, and wheat have good emulsifying properties and have a function of stabilizing the emulsified concentrated liquid food. In particular, undegraded milk protein has a high effect of stabilizing a concentrated liquid food. Therefore, the protein used in the concentrated liquid food of the present invention is preferably an undegraded protein, and more preferably an undegraded milk protein such as casein or a sodium salt thereof. That is, the concentrated liquid food of the present invention is preferably a concentrated liquid food (semi-digested concentrated liquid food) containing undegraded protein. Even in the case of using a proteolytic product in combination, the ratio of the proteolytic product to 1 part by mass of undegraded protein is preferably 5.0 parts by mass or less, more preferably 2.0 parts by mass or less.

  In addition, in a concentrated liquid food containing a large amount of protein, not only is the protein agglomerated or precipitated and the appearance is not beautiful, but the aggregated protein is likely to remain attached to the inner wall of the tube during tube administration. . However, since the concentrated liquid food of the present invention suppresses such aggregation, it can suitably contain 0.5 to 20% by mass, preferably 1.0 to 15% by mass of protein.

  The lipid can be a lipid that is commonly utilized for food. Specifically, for example, vegetable oil such as soybean oil, cottonseed oil, safflower oil, corn oil, rice oil, palm oil, perilla oil, sesame oil, linseed oil, palm oil, rapeseed oil, sardine oil, cod liver oil, etc. Examples include fish oil, long-chain fatty acid triglyceride (LCT) as an essential fatty acid source, and medium-chain fatty acid triglyceride (MCT). Among them, preferred is MCT having usually 8 to 10 carbon atoms, for example. By using MCT, lipid absorbability is increased. Usually, the concentrated liquid food containing MCT has high adhesion, and the tendency of the residue on the inner wall of the tube used at the time of tube administration to increase is observed. However, even when the concentrated liquid food of the present invention contains MCT, the adhesiveness is low and the residue on the inner wall of the tube is small. As a content rate of the lipid in the nutrient component of this invention, Preferably it is 0.5-20 mass%, More preferably, it is 1.0-15 mass%.

  Carbohydrates can be carbohydrates that are commonly used for food. Specifically, for example, monosaccharides such as glucose and fructose; various normal sugars such as disaccharides such as maltose and sucrose; sugar alcohols such as xylitol, sorbitol, glycerin and erythritol; Examples of sugars include oligosaccharides such as fructooligosaccharides, galactooligosaccharides, and lactosucrose. Among these, dextrin is preferable from the viewpoint of low influence on taste. The content of carbohydrate in the nutritional component of the present invention is preferably 0.5 to 30% by mass, more preferably 1 to 20% by mass.

  Examples of minerals other than calcium include sodium, potassium, magnesium, iron, copper, and zinc. Minerals can be in the form of salts that are treated as food additives.

  The content of minerals in the concentrated liquid food can be set as appropriate according to the recommended amount, guide amount, target amount or upper limit amount described in “Japanese dietary intake standards [2010 edition]”. As 6,000 to 20,000 mg / L, potassium as 2,000 to 3,500 mg / L, magnesium as 260 to 650 mg / L, iron as 10 to 40 mg / L, copper as 1.6 to 9 mg / L, zinc 7 to 30 mg / L.

  Examples of vitamins include vitamin A, vitamins B1, B2, B6, B12, C, D, E, K, niacin, biotin, pantothenic acid, and folic acid.

  The amount of vitamin in the concentrated liquid food can be appropriately set according to the recommended amount, guide amount, target amount or upper limit amount described in “Japanese dietary intake standards [2010 edition]”. 0.54 to 1.5 mg / L, vitamin B1 0.8 to 1.0 mg / L, vitamin B2 1 to 100 mg / L, vitamin B6 1.0 to 1,000 mg / L, vitamin B12 2 4-100 mg / L, Vitamin C 100-1,000 mg / L, Vitamin D 0.0025-0.05 mg / L, Vitamin E 8-600 mg / L, Vitamin K 0.055-30 mg / L Niacin 13-30 mg / L, Biotin 0.030-0.1 mg / L, Pantothenic acid 5-100 mg / L, Folic acid 0.2 It is 1.0mg / L.

  Moreover, the rich liquid food of this invention can contain the additive etc. which a rich liquid food normally contains, as long as the effect of this invention is show | played.

6). Viscosity (viscosity before and after contact with gastric juice)
The concentrated liquid food of the present invention needs to have a viscosity of 250 mPa · s or less, preferably 1 to 200 mPa · s, more preferably 10 to 150 mPa · s, measured using a B-type rotational viscometer under the measurement conditions described below. s or less.
<Measurement conditions for viscosity>
The viscosity is measured with a B-type rotational viscometer.
Measurement temperature: 20 ° C
Rotation speed: 12rpm

In addition, when measuring the viscosity before contacting with gastric juice, 80 g of concentrated liquid food is put into a glass cylindrical tube having an inner diameter of 35 mm and a height of 10 mm that can be sealed with a cap. When measuring the viscosity after contact with gastric juice, 16 g of artificial gastric juice (0.7% hydrochloric acid and 0.2% sodium chloride aqueous solution, pH 1.2) is placed in the glass cylindrical tube. Add 64 g of concentrated liquid food, seal the glass cylindrical tube with a cap, invert 10 times, mix artificial gastric juice and concentrated liquid food, let stand at 37 ° C. for 30 minutes, then return to 20 ° C. Viscosity is measured from
The concentrated liquid food of the present invention having such a viscosity characteristic is easy to administer, and when administered to the gastric environment, it is sufficiently gelled or highly viscous to prevent gastroesophageal reflux.

7). pH
The pH of the concentrated liquid food in the present invention is usually 4.5 to 9, preferably 4.8 to 8.5, more preferably 5.2 to 8.

  If the pH is too low, the viscosity of the concentrated liquid food of the present invention may become too high before contact (during administration). On the other hand, if the pH is too high, the quality of the concentrated liquid food may deteriorate. is there.

  Adjustment of pH can be performed using pH adjusting agents, such as an organic acid and / or its salt, an inorganic acid, and / or its salt, as needed. Examples of the pH adjuster include organic acids such as phytic acid, citric acid, lactic acid, gluconic acid, adipic acid, tartaric acid, and malic acid, or salts thereof, sodium carbonate, sodium bicarbonate, sodium hydroxide, and the like. Can do. Citrate and the like that can act as a chelating agent can also serve as a chelating agent as an essential component of the concentrated liquid food of the present invention.

8). Production method In the concentrated liquid food of the present invention, Md-sodium alginate, alginic acid raw material, Md-pectin or pectin raw material and calcium are mixed in any manner as long as they do not contact in the absence of a chelating agent. Can be manufactured.

  Specifically, for example, an aqueous solution or aqueous dispersion of a nutrient component (which may contain calcium), a calcium source, and a chelating agent is prepared, and Md-sodium alginate, alginate raw material, Md-pectin or pectin The concentrated liquid food of the present invention can be obtained by adding and mixing raw materials.

  The obtained concentrated liquid food of the present invention is sterilized by retort sterilization under conditions such as 105 to 121, 5 to 60 minutes, etc., after filling the container, if desired.

9. Method of Use The concentrated liquid food of the present invention can be administered by the nasal or oral tube feeding method, or the gastrostomy or enteral tube feeding method, as with the conventional liquid concentrated liquid food.

  In particular, the concentrated liquid food of the present invention has a low viscosity at the time of administration (until it comes into contact with gastric juice) and has a high tube fluidity. Therefore, even a thin tube can be administered or applied by weak pressurization of 100 Pa or less. Administration without pressure (administration by gravity alone (administration by natural dripping)) is possible. Therefore, it can be conveniently administered by nasal or oral gavage, or gastrostomy or enteral gavage. Here, the gastrostoma and intestinal fistula can be constructed, for example, by percutaneous endoscopic gastrostomy (PEG) and percutaneous endoscopic gastrostomy (PEJ), respectively.

  In addition to this, the concentrated liquid food of the present invention has a high viscosity in the stomach (after contact with gastric juice), so there is no need to maintain the sitting position of the intake person for a long time.

  EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, this invention is not limited to this. In the present specification, “mass%” represents% (W / W). Hereinafter, the superscript “TM” indicates a product name.

<Method for Preparing Md-Sodium Alginate and Low Molecular Weight Sodium Alginate>
In the examples of the present invention, Sun Support ^TM P-80 and P-71 (San-Ei Gen FFI Co., Ltd.) were used as alginate raw materials for preparing Md-sodium alginate. Moreover, MDA-01, MDA-02, MDA-03, and MDA-04 which are four types of Md-alginate sodium were prepared by the following method. Furthermore, low molecular weight sodium alginate, LA-01 and LA-02 having _Mw of 100,000 g / mol or less but G content of less than 85% were prepared as controls.

MDA-01
20 g of alginic acid raw material (Sun Support ^TM P-80) was suspended in 200 ml of 0.3 M hydrochloric acid, and then stirred at 25 ° C. for 17 hours. The supernatant was removed by decantation, 50 ml of 0.3 M hydrochloric acid was added, and the mixture was heated at 95 for 2 hours. The suspension was centrifuged at 750 × g for 15 minutes, the supernatant was discarded and suspended in 50 ml of ultrapure water, and this operation was repeated twice. The precipitate was suspended in 50 ml of ultrapure water, the pH was adjusted to 3.5 using 0.5 M NaOH, and this was stirred at 25 ° C. for 17 hours. The suspension was centrifuged at 750 × g for 15 minutes and the supernatant was discarded. After suspending the precipitate in 100 ml of ultrapure water, the pH was adjusted to 7.0 using 4.0 M NaOH to dissolve the precipitate. The solution was filtered through a GF / A glass filter (pore size: 1.6 μm), and a powder sample was collected by freeze drying.

MDA-02
80 g of alginic acid raw material (Sun Support ^TM P-80) was suspended in 800 ml of 0.3 M hydrochloric acid, and stirred at 25 ° C. for 17 hours. The supernatant was removed by decantation, 200 ml of 0.3 M hydrochloric acid was added, and the mixture was heated at 95 for 6 hours. The suspension was centrifuged at 750 × g for 15 minutes, the supernatant was discarded and suspended in 600 ml of ultrapure water, and this operation was repeated twice. The precipitate was suspended in 600 mL of ultrapure water, the pH was adjusted to 3.5 using 0.5 M NaOH, and this was stirred at 25 ° C. for 17 hours. The suspension was centrifuged at 750 × g for 15 minutes and the supernatant was discarded. After suspending the precipitate in 600 ml of ultrapure water, the pH was adjusted to 7.0 using 4.0 M NaOH to dissolve the precipitate. The solution was filtered through a GF / A glass filter (pore size: 1.6 μm), and a powder sample was collected by freeze drying.

MDA-03
6 g of alginate raw material (Sun Support ^TM P-80) was dispersed in 194 g of pH 6.5 phosphate buffer (200 mM). 216 U of alginate lyase (trade name: Alginate lyase S, manufactured by Nagase Enzyme) enzyme solution was added to this dispersion, and after enzyme treatment at 40 ° C. for 30 minutes, 2.0 ml of 1.0 M sodium hydroxide was added to the enzyme. Was deactivated. The solution was adjusted to pH 3.5 with 0.1 M hydrochloric acid and stirred at 25 ° C. for 17 hours. The suspension was centrifuged at 750 × g for 15 minutes and the supernatant was discarded. After suspending the precipitate in 100 ml of ultrapure water, the pH was adjusted to 7.0 using 4.0 M NaOH to dissolve the precipitate. The solution was filtered through a GF / A glass filter (pore size: 1.6 μm), and a powder sample was collected by freeze drying.

MDA-04
6 g of alginate raw material (Sun Support ^TM P-80) was dispersed in 194 g of pH 6.5 phosphate buffer (200 mM). To this dispersion, 216U of alginate lyase (trade name: Alginate lyase S, manufactured by Nagase Enzyme) was added, and after enzyme treatment at 40 ° C. for 60 minutes, 2.0 ml of 1.0M sodium hydroxide was added to the enzyme. Was deactivated. The solution was adjusted to pH 3.5 with 0.1 M hydrochloric acid and stirred at 25 ° C. for 17 hours. The suspension was centrifuged at 750 × g for 15 minutes and the supernatant was discarded. After suspending the precipitate in 100 ml of ultrapure water, the pH was adjusted to 7.0 using 4.0 M NaOH to dissolve the precipitate. The solution was filtered through a GF / A glass filter (pore size: 1.6 μm), and a powder sample was collected by freeze drying.

LA-01
20 g of alginate raw material (Sun Support ^TM P-80) was suspended in 150 ml of 0.3 M hydrochloric acid and stirred at 25 ° C. for 17 hours. The supernatant was removed by decantation, 50 ml of 0.3 M hydrochloric acid was added, and the mixture was heated at 95 for 2 hours. The suspension was centrifuged at 750 × g for 15 minutes, the supernatant was discarded and suspended in 50 ml of ultrapure water, and this operation was repeated twice. The suspension was suspended in 200 ml of ultrapure water, the pH was adjusted to 4.0 using 0.5 M sodium hydroxide, and the mixture was stirred at 25 ° C. for 17 hours. The suspension was centrifuged at 750 × g for 15 minutes, and only the supernatant was recovered and adjusted to pH 2.6 using 0.5 M hydrochloric acid. The suspension was centrifuged at 750 g for 15 minutes, the supernatant was discarded and suspended in 100 ml of ultrapure water, and the pH was adjusted to 7.0 using 4.0 M NaOH to dissolve the precipitate. . The solution was filtered through a GF / A glass filter (pore size: 1.6 μm), and a powder sample was collected by freeze drying.

LA-02
20 g of alginate raw material (Sun Support ^TM P-71) was suspended in 150 ml of 0.3 M hydrochloric acid and stirred at 25 ° C. for 17 hours. The supernatant was removed by decantation, 50 ml of 0.3 M hydrochloric acid was added, and the mixture was heated at 95 for 2 hours. The suspension was centrifuged at 750 × g for 15 minutes, the supernatant was discarded and suspended in 50 ml of ultrapure water, and this operation was repeated twice. The suspension was suspended in 200 ml of ultrapure water, the pH was adjusted to 4.0 using 0.5 M sodium hydroxide, and the mixture was stirred at 25 ° C. for 17 hours. The suspension was centrifuged at 750 × g for 15 minutes, and only the supernatant was recovered and adjusted to pH 2.6 using 0.5 M hydrochloric acid. The suspension was centrifuged at 750 × g for 15 minutes, the supernatant was discarded and suspended in 100 ml of ultrapure water, pH was adjusted to 7.0 with 4.0 M NaOH, and the precipitate was dissolved. . The solution was filtered through a GF / A glass filter (pore size: 1.6 μm), and a powder sample was collected by freeze drying.

These alginate material, the Md- sodium alginate and low G content of molecular sodium alginate and M _w were determined by the method described below. The results are shown in Table 1.

(1) G content measurement method The G content of the alginate raw material, Md-sodium alginate and low-molecular sodium alginate is determined by the proton bound to the 1st carbon of guluronic acid observed by ¹ H-NMR. The peak area of 5.00 to 5.15 ppm derived from this peak area of 5.00 to 5.15 ppm and the peak area of 4.60 to 4.75 ppm derived from the proton bonded to the 1st carbon of mannuronic acid The value divided by the sum of.

G content (%) = peak area derived from guluronic acid / (peak area derived from guluronic acid + peak area derived from mannuronic acid) × 100

The sample preparation method and ¹ H-NMR measurement method are described below.

The alginate raw material, Md-sodium alginate or low-molecular sodium alginate was dissolved in heavy water and then lyophilized. This operation was repeated three times to remove exchangeable protons, followed by drying under reduced pressure for 24 hours. The sample dried under reduced pressure was dissolved in heavy water so as to be about 2% by mass, and sodium trimethylsilylpropionate (TSP) was added as an internal standard. ^For the measurement of ¹ H-NMR, NMR measurement apparatus ECA600 (JEOL Ltd.) was used, and measurement was performed under the following conditions.

<Measurement conditions for ¹ H-NMR>
Field magnetic field strength: 14.096T
Frequency: 600MHz
Pulse angle: 45 °
Pulse time: 6.75 microseconds Relaxation time: 5 seconds Integration count: 128 Measurement temperature: 70 ° C

(2) Measurement method alginate material, a MD-M _w of sodium alginate and low molecular sodium alginate having a weight average molecular weight (M _w), the sample diluted solution was separated by size separation chromatography, refractive and multi-angle light scattering detector Measurement was performed by the following method using a rate detector.

< _Mw measurement method>
Disperse by adding 1.5 g of dry weight alginate raw material, Md-sodium alginate or low molecular weight sodium alginate to 100 g of ion-exchanged water and stirring for 1 minute at a rotational speed of 26,000 rpm using a polytron stirrer. A 1.5 mass% dispersion was prepared. This dispersion was diluted 30-fold with a 0.5 M NaNO ₃ aqueous solution and stirred for 1 minute at a rotational speed of 26,000 rpm using a Polytron stirrer to give a 0.05% (W / W) dispersion. Prepared. The dispersion was filtered using a PTFE membrane filter with a pore size of 0.45 μm to remove insoluble matter, and then subjected to gel filtration chromatography under the following conditions. A multi-angle light scattering detector (DAWN-EOS, Wyatt) Technology, Inc.) and a refractive index detector (RI-101, Showa Denko Co., Ltd.), and using the analysis software (ASTRA Version 4.9, Wyatt Technology), the weight average molecular weight: M _w (g / mol) is calculated. did.

[Measurement conditions for gel filtration chromatography]
Column: OHpak SB-806M HQ (Showa Denko)
Column temperature: 25 ° C
Flow rate: 0.5 ml / min
Elution solvent: 0.5 M NaNO ₃
Sample solution injection volume: 100 μl

As a result of analysis, the Mw of Sun Support ^TM P-80 and P-71, which are alginic acid raw materials, was higher than 100,000 g / mol, and the G content was lower than 85%. Meanwhile, the _{M w} of the MDA-01 to 04 is Md- sodium alginate, both lower than 100,000 g / mol, G content was higher than 85%. Furthermore, _Mw of LA-01 and LA-02 which are low molecular sodium alginate was lower than 100,000 g / mol, and G content was lower than 85%.

<Method for preparing Md-pectin and low molecular weight pectin>
In Examples of the present invention, Sun Support ^™ P-160 and P-161 (San-Eigen FFI Co., Ltd.) were used as pectin raw materials for preparing Md-pectin.
In addition, four types of Md-pectin, MDP-01, MDP-02, MDP-03, and MDP-04 were prepared by the following method. In addition, low molecular weight pectin, LP-01 and LP-02, having _Mw of 100,000 g / mol or less but DM of more than 40% were prepared as controls.

MDP-01
30 g of pectin raw material (Sun Support ^TM P-160) was dispersed in 970 g of ultrapure water. To this dispersion, 1.0 ml (equivalent to 200 U) of pectinase (trade name: Pectinex YieldMASH, Novozyme, diluted 1,000 times) was added, and the enzyme treatment was performed at 40 ° C. for 120 minutes. The enzyme was inactivated by heating at a temperature of 30 ° C. or higher for 30 minutes. To this solution, 1.0 ml (equivalent to 45 U) of pectin methylesterase (trade name: Novo shape XL, Novozyme Co., 100-fold diluted) was used, and after enzyme treatment at 40 ° C. for 360 minutes, 90 ° C. or higher For 30 minutes to inactivate the enzyme. A powder sample was collected from this solution by spray drying.

MDP-02
30 g of pectin raw material (Sun Support ^TM P-160) was dispersed in 970 g of ultrapure water. To this dispersion, 1.0 ml (equivalent to 200 U) of pectinase (trade name: Pectinex YieldMASH, manufactured by Novozyme, diluted 1,000-fold with ultrapure water) enzyme solution was added, and after 90 minutes of enzyme treatment at 40 ° C., 90 ° The enzyme was inactivated by heating at a temperature of 30 ° C. or higher for 30 minutes. To this solution, 1.0 ml (equivalent to 45 U) of pectin methylesterase (trade name: Novo shape XL, Novozyme, 100-fold diluted with ultrapure water) was added to the solution at 40 ° C. for 600 minutes, and then 90 ° C. or higher. For 30 minutes to inactivate the enzyme. A powder sample was collected from this solution by spray drying.

MDP-03
30 g of pectin raw material (Sun Support ^TM P-160) was dispersed in 970 g of ultrapure water. To this dispersion, 1.0 ml (equivalent to 200 U) of pectinase (trade name: Pectinex YieldMASH, manufactured by Novozyme, diluted 1,000-fold with ultrapure water) enzyme solution was added, and after 90 minutes of enzyme treatment at 40 ° C., 90 ° The enzyme was inactivated by heating at a temperature of 30 ° C. or higher for 30 minutes. To this solution, 1.0 ml (equivalent to 45 U) of pectin methylesterase (trade name: Novo shape XL, Novozyme, 100-fold diluted with ultrapure water) was added at 90 ° C. for 90 minutes after enzyme treatment at 40 ° C. For 30 minutes to inactivate the enzyme. A powder sample was collected from this solution by spray drying.

MPD-04
30 g of pectin raw material (Sun Support ^TM P-161) was dispersed in 970 g of ultrapure water. To this dispersion, 1.0 ml (equivalent to 200 U) of pectinase (trade name: Pectinex YieldMASH, manufactured by Novozyme, diluted 1000-fold with ultrapure water) enzyme solution was added, and after 90 minutes of enzyme treatment at 40 ° C., 90 ° The enzyme was inactivated by heating at a temperature of 30 ° C. or higher for 30 minutes. To this solution was added 1.0 ml (equivalent to 45 U) of pectin methylesterase (trade name: Novo shape XL, Novozyme, 100-fold diluted with ultrapure water), and after enzyme treatment at 40 ° C. for 360 minutes, 90 ° C. or higher. For 30 minutes to inactivate the enzyme. A powder sample was collected from this solution by spray drying.

LP-01
30 g of pectin raw material (Sun Support ^TM P-160) was dispersed in 970 g of ultrapure water. To this dispersion, 1.0 ml (equivalent to 200 U) of pectinase (trade name: Pectinex YieldMASH, manufactured by Novozyme, diluted 1,000-fold with ultrapure water) enzyme solution was added, and after 90 minutes of enzyme treatment at 40 ° C., 90 ° The enzyme was inactivated by heating at a temperature of 30 ° C. or higher for 30 minutes. A powder sample was collected from this solution by spray drying.

LP-02
30 g of pectin raw material (Sun Support ^TM P-160) was dispersed in 970 g of ultrapure water. To this dispersion, 1.0 ml (equivalent to 200 U) of pectinase (trade name: Pectinex YieldMASH, manufactured by Novozyme, diluted 1000-fold with ultrapure water) enzyme solution was added, and after 90 minutes of enzyme treatment at 40 ° C., 90 ° The enzyme was inactivated by heating at a temperature of 30 ° C. or higher for 30 minutes. To this solution, 1.0 ml (equivalent to 45 U) of pectin methylesterase (trade name: Novo shape XL, Novozyme, 100-fold diluted with ultrapure water) was added at 90 ° C. for 120 minutes after enzyme treatment at 40 ° C. For 30 minutes to inactivate the enzyme. A powder sample was collected from this solution by spray drying.

These pectin raw materials, the DM and M _w of Md- pectin and low molecular pectin was measured by the method described below. The results are shown in Table 2.

(1) DM Measurement Method 0.1 g of pectin raw material, Md-pectin or low molecular weight pectin was dispersed in 9.9 g of ultrapure water while stirring with a magnetic stirrer. 0.675 ml of this dispersion was weighed and 0.075 ml of 100 mM copper sulfate solution was added thereto and mixed with stirring. 0.75 ml of 1.0 M sodium hydroxide was added thereto and mixed, and then allowed to stand at 4 ° C. for 1.5 hours. This was centrifuged at 10,000 × g for 12 minutes, the supernatant was adjusted to pH 7.5 with 1.0 M hydrochloric acid, and the volume was adjusted to 2.0 ml. 0.5 ml (corresponding to 12.5 U) of alcohol oxidase (EC 1.1.3.13, manufactured by Sigma) was added and stirred, allowed to stand at 25 ° C. for 1 hour or longer, and then 2.5 ml of 2,4- Pentandione reagent (manufactured by Sigma) was added and stirred. This was allowed to stand at 40 ° C. for 30 minutes, and further allowed to stand at 25 ° C. for 30 minutes, and then methanol was quantified from the absorbance at 412 nm.

    DM (%) = (mole number of methanol / mole number of galacturonic acid) × 100

(2) Measurement method pectin starting material having a weight average molecular weight (M _w), the M _w of Md- pectin and low molecular pectin, a sample diluted solution was separated by size separation chromatography multi-angle light scattering detector and a refractive index detector Measurement was performed by the following method using a vessel.

< _Mw measurement method>
A dry weight of 1.5 g of pectin raw material, Md-pectin or low molecular weight pectin is added to 100 g of ion-exchanged water, and dispersed by stirring for 1 minute at a rotational speed of 26,000 rpm using a polytron stirrer. A 1.5 mass% dispersion was prepared. This dispersion was diluted 30-fold with a 0.5 M NaNO ₃ aqueous solution and stirred for 1 minute at a rotational speed of 26,000 rpm using a Polytron stirrer to give a 0.05% (W / W) dispersion. Prepared. The dispersion was filtered using a PTFE membrane filter with a pore size of 0.45 μm to remove insoluble matter, and then subjected to gel filtration chromatography under the following conditions. A multi-angle light scattering detector (DAWN-EOS, Wyatt) Technology, Inc.) and a refractive index detector (RI-101, Showa Denko Co., Ltd.), and using the analysis software (ASTRA Version 4.9, Wyatt Technology), the weight average molecular weight: M _w (g / mol) is calculated. did.

[Measurement conditions for gel filtration chromatography]
Column: OHpak SB-806M HQ (Showa Denko)
Column temperature: 25 ° C
Flow rate: 0.5 ml / min
Elution solvent: 0.5M NaNO ₃
Sample solution injection volume: 100 μl

As a result of analysis, Mw of Sun Support ^TM P-160, which is a pectin raw material, was higher than 100,000 g / mol, and DM was higher than 40%. The Sun Support ^TM P-161 had a _Mw greater than 100,000 g / mol and a DM less than 40%. On the other hand, _{M w} of MDP-01 to 04 is Md- pectin are both lower than 100,000 g / mol, DM was lower than 40%. Furthermore, _Mw of LP-01 and LP-02, which are low molecular weight pectin, was lower than 100,000 g / mol, and DM was higher than 40%.

Experimental example 1
Using Md-sodium alginate, alginate raw material and low-molecular sodium alginate, a concentrated liquid food is prepared by the method described in (1-1) below, and contacted with the artificial gastric juice by the method described in (1-2) below. The viscosity of the concentrated liquid food before and after the test and the appearance after contact with the artificial gastric juice were evaluated.

(1-1) Preparation of concentrated liquid food 4.7 g dextrin, 7.3 g granulated sugar, 0.40 g calcium chloride (dihydrate), 0.34 g magnesium chloride (hexahydrate), 0 .12 g of potassium chloride (anhydrous) and 0.20 g of trisodium citrate were added and mixed in 80 g of ion-exchanged water and dispersed. This dispersion was heated to 80 ° C., and 0.1 g of homogen ^TM 897 (manufactured by San-Ei Gen FFI Co., Ltd.) as an emulsifier preparation was added and stirred, and then cooled to 40 ° C. or lower. To this, 3.0 g of sodium caseinate was added and stirred. After adding and mixing and stirring 3.5g corn oil to this dispersion liquid, 0.30g alginate raw material (Sun support ^TM P-71, San-Ei Gen FFI Co., Ltd.) and the amount shown in Table 3 Md-sodium alginate or the amount of alginate raw material or low-molecular sodium alginate shown in Table 4 was added and mixed, and the total amount was adjusted to 100.0 g with ion-exchanged water. The concentrated liquid foods of Examples 1 to 4 and Comparative Examples 1 to 5 were prepared by homogenizing the dispersion once at 14.7 MPa. The pH of the concentrated liquid food prepared here was 6.8 to 7.0.

(1-2) Viscosity measurement and appearance observation
Viscosity measurement When measuring the viscosity before contact with artificial gastric juice, the 80 g concentrated liquid food was put into a glass cylindrical tube having an inner diameter of 35 mm and a height of 10 mm that can be sealed with a cap. When measuring the viscosity after contact with artificial gastric juice, 16 g of artificial gastric juice (0.7% hydrochloric acid and 0.2% sodium chloride aqueous solution, pH 1.2) is placed in the glass cylindrical tube. Add 64g of thick liquid food, seal the glass cylindrical tube with a cap, invert 10 times, mix the artificial gastric juice with the thick liquid food, let stand at 37 ° C for 30 minutes, then return to 20 ° C The viscosity was then measured.

<Measurement conditions for viscosity>
The viscosity was measured with a B-type rotational viscometer (BLII type, manufactured by Tokyo Keiki Co., Ltd.).
Measurement temperature: 20 ° C
Rotation speed: 12rpm

Appearance observation The appearance of the concentrated liquid food after contact with the artificial gastric juice was observed mainly from the viewpoint of separation of the gastric juice portion and the concentrated liquid food portion. The separated artificial gastric juice is observed as a transparent or cloudy translucent layer on top of the thick liquid food. The presence or absence of separation was evaluated in the following four stages.
◎ No separation of artificial gastric fluid layer.
○ Slight separation of the artificial gastric fluid layer is observed.
Δ: Separation of artificial gastric fluid layer is observed.
X The separation of the artificial gastric fluid layer is conspicuous.

(1-3) Results Table 5 shows the viscosity of the concentrated liquid food before and after contact with the artificial gastric juice, the ratio of both (the increase rate of the viscosity), and the appearance.

Each of the concentrated liquid foods of Examples 1 to 4 had a viscosity of 250 mPa · s or less before contact with the artificial gastric juice. In addition, the viscosity after contact with the artificial gastric juice was 2,000 mPa · s or more. Furthermore, when the appearance after contact with the artificial gastric juice was observed, the concentrated liquid foods of Examples 1 to 4 were in a flexible gel form, and the artificial gastric juice was taken in and integrated into a gel.
When this viscosity measurement method has a viscosity of 250 mPa · s or less, it can flow (outflow) only by gravity even when passing through a nasal tubule. And the burden on the cared person can be reduced, and the gastroesophageal reflux can be prevented by becoming sufficiently viscous in the stomach.

  On the other hand, Comparative Example 1 containing 0.3% by mass of an alginate raw material but not containing Md-sodium alginate has a low viscosity before contact with an artificial gastric fluid and is easy to administer. 000 mPa · s or less, and a sufficient increase in viscosity was not observed. Further, Comparative Examples 2 and 3 containing a total of 0.7% by mass of an alginic acid raw material but not containing Md-sodium alginate were too high in viscosity before contact with the artificial gastric juice. Moreover, as a result of observing the external appearance after contact with the artificial gastric juice of Comparative Examples 1 to 3, the gelled concentrated liquid food portion and the gastric juice portion were separated. The gelled concentrated liquid edible portion does not regurgitate the gastroesophagus, but the separated gastric juice portion has a low viscosity and may cause gastroesophageal regurgitation.

  In Comparative Examples 4 and 5 containing low-molecular alginic acid but not containing Md-sodium alginate, the viscosity before contact with the artificial gastric fluid was sufficiently low at 250 mPa · s or less, but the viscosity after contact with the artificial gastric fluid was 2,000 mPa -It was below s, and sufficient viscosity increase was not seen. As a result of external observation, it was confirmed that the gelled concentrated liquid food part and the gastric juice part were slightly separated.

  From the above results, it was confirmed that Md-sodium alginate is essential for preparing the concentrated liquid food of this patent which is easy to administer and thickens in the stomach to prevent gastroesophageal reflux.

Experimental example 2
Using Md-sodium alginate and the alginate raw material, a concentrated liquid food is prepared by the method described in the following (2-1), and the concentrated fluid before and after contacting the artificial gastric juice by the method described in the following (2-2). The viscosity of the food and the appearance after contact with artificial gastric juice were evaluated.

(2-1) Preparation of concentrated liquid food 4.7 g dextrin, 7.3 g granulated sugar, 0.40 g calcium chloride (dihydrate), 0.34 g magnesium chloride (hexahydrate), 0 .12 g of potassium chloride (anhydrous) and 0.20 g of trisodium citrate were added and mixed in 80 g of ion-exchanged water and dispersed. This dispersion was heated to 80 ° C., and 0.1 g of homogen ^TM 897 (manufactured by San-Ei Gen FFI Co., Ltd.) as an emulsifier preparation was added and stirred, and then cooled to 40 ° C. or lower. To this, 3.0 g of sodium caseinate was added and stirred. To this dispersion, 3.5 g of corn oil was added and mixed and stirred, and then sodium alginate, Md-sodium alginate and / or low molecular sodium alginate shown in Table 6 was added and mixed, and the total amount was adjusted to 100 with ion-exchanged water. Adjusted to 0.0 g. The concentrated liquid food of Example 2, Examples 5-19 and Comparative Examples 6-16 was prepared by homogenizing this dispersion once at 14.7 MPa. The pH of the concentrated liquid food prepared here was 6.6 to 6.9.

*実験例１の実施例２と同じ組成である。

* Same composition as Example 2 of Experimental Example 1.

(2-2) Viscosity Measurement and Appearance Observation The same method as (1-2) was used for viscosity measurement and appearance observation.

(2-3) Results Table 7 shows the viscosity of the concentrated liquid food before and after contact with the artificial gastric juice, the ratio of both (the increase rate of the viscosity), and the appearance.

Viscosity before contact with artificial gastric juice of concentrated liquid foods of Example 2 and Examples 5 to 19 containing Sun Support ^TM P-71 as an alginate raw material and MDA-02 as Md-sodium alginate It was 250 mPa · s or less. In addition, the viscosity after contact with the artificial gastric juice was 2,000 mPa · s or more. Further, when the appearance after contact with the artificial gastric juice is observed, the concentrated liquid foods of Examples 2, 7, 8, 9, 13, 14, 18, and 19 are in a flexible gel form, and the artificial gastric juice is taken in and integrated. Gelation of the artificial gastric juice was not observed. In addition, the concentrated liquid foods of Examples 5, 6, 10, 11, 12, 15, 16, and 17 formed a relatively hard and brittle gel after contact with the artificial gastric fluid, but the artificial gastric fluid portion was slightly separated. It was.
For Comparative Examples 6 to 11 containing only Md-sodium alginate, the viscosity before contact with the artificial gastric juice of the concentrated liquid food was 250 mPa · s or less, but the viscosity after contact with the artificial gastric juice was 2, The viscosity was less than 000 mPa · s, and a sufficient increase in viscosity was not observed. In addition, the concentrated liquid foods of Comparative Examples 6 to 11 were partially aggregated and insolubilized after contact with the artificial gastric juice, and the gastric juice part and the concentrated liquid food part were completely separated.
In addition, the viscosity before contact with the artificial gastric juice of the concentrated liquid food of Comparative Examples 12 to 16, which is a combination of Md-sodium alginate and low molecular sodium alginate, was 250 mPa · s or less in all cases, but after contact with the artificial gastric juice The viscosity of each was less than 2,000 mPa · s, and a sufficient increase in viscosity was not observed. In addition, the concentrated liquid foods of Comparative Examples 12 to 16 are partially agglomerated and insolubilized after contact with the artificial gastric juice in the same manner as the thick liquid foods of Comparative Examples 6 to 11, and the gastric juice part and the concentrated liquid food part are completely separated. separated.

Based on the above results, both Md-sodium alginate and alginate raw material are necessary to prepare the concentrated liquid food of this patent that is easy to administer the concentrated liquid food and thickens in the stomach to prevent gastroesophageal reflux. It was confirmed that there was.

Experimental example 3
Using Md-sodium alginate and the alginate raw material, a concentrated liquid food is prepared by the method described in the following (3-1), and the concentrated liquid food before and after contacting with the artificial gastric juice by the method described in the following (3-2). And the appearance after contact with artificial gastric juice were evaluated.

(3-1) Preparation of Concentrated Liquid Food 4.7 g dextrin, 7.3 g granulated sugar, 0.34 g magnesium chloride (hexahydrate), 0.12 g potassium chloride (anhydrous) and Table 8 Of calcium chloride (dihydrate) and trisodium citrate were added to 80 g of ion exchange water, mixed and dispersed. This dispersion was heated to 80 ° C., 0.1 g of Homogen ^TM 897 (manufactured by San-Ei Gen FFI Co., Ltd.) as an emulsifier preparation was added and stirred, and then cooled to 40 ° C. or lower. To this, 3.0 g of sodium caseinate was added and stirred. To this dispersion, 3.5 g of corn oil was added and mixed, and after stirring, 0.3 g of sodium alginate (Sun Support ^TM P-71) and 0.4 g of sodium Md-alginate (MDA-02) were added and mixed. The total amount was adjusted to 100.0 g with ion-exchanged water. The concentrated liquid foods of Example 2, Examples 20 to 29 and Comparative Examples 17 to 22 were prepared by homogenizing this dispersion once at 14.7 MPa. The pH of the concentrated liquid food prepared here was 6.7 to 7.1.

*実験例１の実施例２と同じ組成である。

* Same composition as Example 2 of Experimental Example 1.

(3-2) Viscosity Measurement and Appearance Observation The same method as (1-2) was used for viscosity measurement and appearance observation.
(3-3) Results Table 9 shows the viscosity of the concentrated liquid food before and after contact with the artificial gastric juice, the ratio of both (the increase rate of the viscosity), and the appearance.

The viscosity before contact with the artificial gastric juice of the concentrated liquid foods of Example 2 and Examples 20 to 29 containing calcium and trisodium citrate, which is a chelating agent, was 250 mPa · s or less. Further, the viscosity after contact with the artificial gastric juice was 2,000 mPa · s or more. Furthermore, when the appearance after contact with the artificial gastric juice is observed, the concentrated liquid foods of Examples 2 and 20 to 25 having a calcium content of 0.03 to 0.11% by mass are in a flexible gel form. The artificial gastric juice was taken in and gelled integrally, and no separation of the artificial gastric juice was observed. In addition, the concentrated liquid food of Examples 26 to 29 having a calcium content of 0.22 to 0.44% by mass forms a relatively hard and brittle gel after contact with the artificial gastric juice, but the artificial gastric juice part is separated. Was a little.
The viscosity before contact with the artificial gastric juice of the concentrated liquid food of Comparative Example 17 containing neither calcium nor a chelating agent and Comparative Example 18 containing the chelating agent but containing no calcium was 250 mPa · s or less. None of the subsequent viscosities increased, and the viscosity was less than 2,000 mPa · s. Since these concentrated liquid foods were in the form of a low-viscosity solution after contact with the artificial gastric juice, separation from the artificial gastric juice was not observed.
Further, the viscosity before contact with the artificial gastric juice of the concentrated liquid food of Comparative Example 19 containing calcium but not containing a chelating agent, or Comparative Example 20 having an extremely low content of the chelating agent of 0.01% by mass, It exceeded 800 mPa · s and was a soft gel. On the other hand, the viscosity before contact with the artificial gastric juice of the thick liquid food of Comparative Example 21 having an extremely high content of the chelating agent of 1.50% by mass is higher than 250 mPa · s, and an increase in viscosity is observed after contact with the artificial gastric juice. There wasn't. Further, the viscosity before contact with the artificial gastric juice of the concentrated liquid food of Comparative Example 22 having an extremely high calcium content of 2.50% by mass exceeded 1,000 mPa · s, and was a soft gel.

  From the above results, it is possible that both a calcium and a chelating agent are necessary to prepare the concentrated liquid food of this patent that is easy to administer the concentrated liquid food and thickens in the stomach to prevent gastroesophageal reflux. confirmed.

Experimental Example 4
Using Md-pectin, a pectin raw material and a low molecular weight pectin, a concentrated liquid food is prepared by the method described in (4-1) below, and before and after contact with the artificial gastric juice by the method described in (4-2) below. The viscosity of the thick liquid food and the appearance after contact with artificial gastric juice were evaluated.

(4-1) Preparation of concentrated liquid food 4.7 g dextrin, 7.3 g granulated sugar, 0.40 g calcium chloride (dihydrate), 0.34 g magnesium chloride (hexahydrate), 0 .12 g of potassium chloride (anhydrous) and 0.20 g of trisodium citrate were added and mixed in 80 g of ion-exchanged water and dispersed. The dispersion was heated to 80 ° C., after the addition stirring Homogen ^{TM 897} is emulsified formulation of 0.1 g (manufactured by San-Ei Gen FFI, Inc.), and cooled to 40 ° C. or less. To this, 3.0 g of sodium caseinate was added and stirred. After adding and mixing and stirring 3.5g corn oil to this dispersion liquid, 0.30g pectin raw material (Sun support ^TM P-161, Saneigen FFI Co., Ltd.) and Md of Table 10 were shown. -Pectin or pectin raw material or low molecular weight pectin in the amount shown in Table 11 was added and mixed, and the total amount was adjusted to 100.0 g with ion-exchanged water. The concentrated liquid foods of Examples 30 to 33 and Comparative Examples 23 to 27 were prepared by homogenizing the dispersion once at 14.7 MPa. In addition, pH of the basic concentrated liquid food prepared here was 5.6-5.8.

(4-2) Viscosity measurement and appearance observation The same method as (1-2) was used for viscosity measurement and appearance observation.
(4-3) Results Table 12 shows the viscosity of the concentrated liquid food before and after contact with the artificial gastric juice, the ratio of both (the increase rate of the viscosity), and the appearance.

Each of the concentrated liquid foods of Examples 30 to 33 had a viscosity of 250 mPa · s or less before contact with the artificial gastric juice. In addition, the viscosity after contact with the artificial gastric juice was 2000 mPa · s or more. Further, when the appearance after contact with the artificial gastric juice was observed, the concentrated liquid foods of Examples 30 to 33 were in a viscous sol form together with the artificial gastric juice.
When this viscosity measurement method has a viscosity of 250 mPa · s or less, it can flow (outflow) only by gravity even when passing through a nasal tubule. In addition, the burden on the care recipient can be reduced, and the gastroesophageal reflux can be prevented by becoming sufficiently viscous in the stomach.

  On the other hand, the concentrated liquid food of Comparative Example 23 containing 0.3% pectin raw material but not containing Md-pectin had a viscosity of 250 mPa · s or less before contact with the artificial gastric juice. The viscosity after contact was 2,000 mPa · s or less, and a sufficient increase in viscosity was not observed. Further, Comparative Examples 24 and 25 containing a total of 1.5% by mass of pectin raw material had a remarkably high viscosity before contact with the artificial gastric juice, and the concentrated liquid food and the artificial gastric juice were separated without being mixed even after contact with the artificial gastric juice.

  Although the viscosity before contact with the artificial gastric fluids of Comparative Examples 26 and 27 containing low molecular weight pectin was sufficiently low as 250 mPa · s or less, the viscosity after contact with the artificial gastric fluid was 2,000 mPa · s or less, There was no increase in viscosity. Moreover, as a result of external observation, it was confirmed that the thick liquid food part and the gastric juice part which became a viscous sol form were slightly separated.

  From the above results, it was confirmed that Md-pectin is essential for preparing the concentrated liquid food of this patent which is easy to administer and thickens in the stomach to prevent gastroesophageal reflux.

Experimental Example 5
A concentrated liquid food prepared by the method described in (5-1) below is prepared using Md-pectin and the pectin raw material, and the concentrated fluid before and after contacting the artificial gastric juice by the method described in (5-2) below. The viscosity of the food and the appearance after contact with artificial gastric juice were evaluated.

(5-1) Preparation of concentrated liquid food 4.7 g dextrin, 7.3 g granulated sugar, 0.40 g calcium chloride (dihydrate), 0.34 g magnesium chloride (hexahydrate), 0 .12 g of potassium chloride (anhydrous) and 0.20 g of trisodium citrate were added and mixed in 80 g of ion-exchanged water and dispersed. This dispersion was heated to 80 ° C., and 0.1 g of homogen ^TM 897 (manufactured by San-Ei Gen FFI Co., Ltd.) as an emulsifier preparation was added and stirred, and then cooled to 40 ° C. or lower. To this, 3.0 g of sodium caseinate was added and stirred. After adding and mixing and stirring 3.5 g of corn oil to this dispersion, pectin raw materials, Md-pectin and / or low molecular weight pectin in the amounts shown in Table 13 were added and mixed, and the total amount was 100.0 g with ion-exchanged water. Adjusted. The concentrated liquid foods of Example 31, Examples 34 to 42 and Comparative Examples 28 to 34 were prepared by homogenizing once at 14.7 MPa. In addition, pH of the basic concentrated liquid food prepared here was 5.5-5.8.

*実験例４の実施例３１と同じ組成である。

* Same composition as Example 31 of Experimental Example 4.

(5-2) Viscosity measurement and appearance observation The same method as (1-2) was used for viscosity measurement and appearance observation.
(5-3) Results Table 14 shows the viscosity of the concentrated liquid food before and after contact with the artificial gastric fluid, the ratio of both (the increase rate of the viscosity), and the appearance (separation of the artificial gastric fluid part).

*実験例４の実施例３１と同じ組成である。

* Same composition as Example 31 of Experimental Example 4.

The viscosity before contact with the artificial gastric juice of the concentrated liquid food of Examples 31 and 34 to 42 containing Sun Support ^TM P-161 which is a pectin raw material and MDP-02 which is Md-pectin is 250 mPa. -It was below s. In addition, the viscosity after contact with the artificial gastric juice was 2,000 mPa · s or more. Further, when the appearance after contact with the artificial gastric juice was observed, the concentrated liquid foods of Example 31 and Examples 34 to 40 were in a viscous sol form, and no separation of the artificial gastric fluid part was observed. In addition, the concentrated liquid foods of Examples 41 and 42 formed a soft gel after contact with the artificial gastric juice, and a slight separation of the artificial gastric juice was observed.

The viscosity before contact with the artificial gastric juice of the concentrated liquid foods of Comparative Examples 28 to 31 containing only Md-pectin was 250 mPa · s or less, but the viscosity after contact with the artificial gastric juice was 2,000 mPas. -It was less than s, and sufficient viscosity increase was not seen. The viscosity before contact with the artificial gastric juice of the concentrated liquid food of Comparative Examples 32-34 containing Md-pectin and low molecular weight pectin but no pectin raw material was 250 mPa · s or less, but after contact with the artificial gastric juice The viscosity of each was less than 2,000 mPa · s, and a sufficient increase in viscosity was not observed. Moreover, the thick liquid foods of Comparative Examples 28 to 34 were in the form of a slightly thickened solution, and no separation of the artificial gastric fluid part was observed.

  From the above results, it was confirmed that both Md-pectin and pectin raw material are necessary to prepare the concentrated liquid food of this patent which is easy to administer and thickens in the stomach to prevent gastroesophageal reflux. It was.

Experimental Example 6
Using Md-pectin and the pectin raw material, a concentrated liquid food is prepared by the method described in (6-1) below, and the concentrated liquid food before and after contact with the artificial gastric juice is prepared by the method described in (6-2) below. Viscosity and appearance after contact with artificial gastric juice were evaluated.

(6-1) Preparation of concentrated liquid food 4.7 g dextrin, 7.3 g granulated sugar, 0.34 g magnesium chloride (hexahydrate), 0.12 g potassium chloride (anhydrous) and Table 15 Of calcium chloride (dihydrate) and trisodium citrate were added to 80 g of ion-exchanged water and mixed to disperse. This dispersion was heated to 80 ° C., and 0.1 g of homogen ^TM 897 (manufactured by San-Ei Gen FFI Co., Ltd.) as an emulsifier preparation was added and stirred, and then cooled to 40 ° C. or lower. To this, 3.0 g of sodium caseinate was added and stirred. After adding and mixing 3.5 g of corn oil to this dispersion and stirring, 0.3 g of pectin raw material (Sun Support ^TM P-161) and 1.2 g of Md-pectin (MDP-02) were added and mixed. The total amount was adjusted to 100.0 g with ion-exchanged water. The concentrated liquid foods of Example 31, Examples 43-50 and Comparative Examples 36-41 were prepared by homogenizing once at 14.7 MPa. In addition, pH of the basic concentrated liquid food prepared here was 5.6-5.8.

*実験例４の実施例３１と同じ組成である。

* Same composition as Example 31 of Experimental Example 4.

(6-2) Viscosity measurement and appearance observation The same method as in (1-2) was used for viscosity measurement and appearance observation.
(6-3) Results Table 16 shows the viscosity of the concentrated liquid food before and after contact with the artificial gastric juice, the ratio between them (viscosity increase rate), and the appearance (separation of the artificial gastric fluid part).

* 実験例４の実施例３１と同じ組成である。

* Same composition as Example 31 of Experimental Example 4.

  Viscosity before contact with artificial gastric juice of concentrated liquid foods of Example 31 and Examples 43 to 50 containing calcium and trisodium citrate which is a chelating agent is 250 mPa · s or less, and after contact with artificial gastric juice The viscosity of each was 2,000 mPa · s or more. Furthermore, the appearance after contact with the artificial gastric juices of all these examples was a viscous sol, and no separation of the artificial gastric juice part was observed.

The viscosity before contact with the artificial gastric juice of the concentrated liquid food of Comparative Example 36 containing neither calcium nor a chelating agent and Comparative Example 37 containing the chelating agent but containing no calcium was 250 mPa · s or less. None of the subsequent viscosities increased, and the viscosity was less than 2,000 mPa · s. Since these concentrated liquid foods were in the form of a low-viscosity solution after contact with the artificial gastric juice, separation from the artificial gastric juice was not observed.

Further, the viscosity before contact with the artificial gastric juice of the concentrated liquid food of Comparative Example 38 containing calcium but not containing a chelating agent, or Comparative Example 39 having an extremely low content of the chelating agent of 0.01% by mass, It exceeded 1,000 mPa · s and was in a viscous sol form. On the other hand, the viscosity before contact with the artificial gastric juice of the concentrated liquid food of Comparative Example 40 having an extremely high content of the chelating agent of 1.50% by mass is higher than 250 mPa · s, and there is a sufficient increase in viscosity even after contact with the artificial gastric juice. It was not seen. Furthermore, the viscosity before contact with the artificial gastric juice of the concentrated liquid food of Comparative Example 22 having an extremely high calcium content of 2.00% by mass exceeded 1,000 mPa · s, and was in a viscous sol form.

  From the above results, it was confirmed that both calcium and a chelating agent are necessary to prepare the concentrated liquid food of this patent which is easy to administer and thickens in the stomach to prevent gastroesophageal reflux.

    According to the present invention, there is provided a concentrated liquid food that is easy to administer and in which gastroesophageal reflux is suppressed.

Claims (9)

The following (A) or (B), and calcium and a chelating agent are contained, the viscosity before contact with gastric juice is 250 mPa · s or less, and the viscosity after contact with gastric juice is 2,000 mPa · s or more Rich liquid food characterized by that.
(A) (a-1) sodium alginate having a weight average molecular weight (M _w ) of 100,000 g / mol or less and a guluronic acid content of 85% or more, and (a-2) M _w of 100,000 g / mol More than mol of alginic acid or a sodium salt thereof (B) (b-1) Pectin having a _Mw of 100,000 g / mol or less and a methyl esterification degree (DM) of 40% or less, and (b-2) _Mw With a pectin of 100,000 g / mol or more The concentrated liquid food according to claim 1, comprising 0.05 to 3% by mass of the sodium alginate according to claim 1 (a-1). Concentration according to claim 1 or 2, containing 0.1 to 15 parts by mass of sodium alginate of (a-1) per 1 part by mass of sodium alginate of (a-2) or sodium salt thereof according to claim 1. Liquid food. The concentrated liquid food according to claim 1, which contains 0.1 to 3% by mass of the pectin according to claim 1 (b-1). The concentrated liquid food according to claim 1 or 4, comprising 0.2 to 15 parts by mass of the pectin of (b-1) with respect to 1 part by mass of the pectin of (b-2) according to claim 1. The concentrated liquid food according to claim 1, comprising 0.01 to 0.5% by mass of calcium and 0.01 to 1% by mass of a chelating agent. The concentrated liquid food according to claim 1, wherein the chelating agent is citrate. The concentrated liquid food according to any one of claims 1 to 7, further comprising undegraded milk protein. The concentrated liquid food according to any one of claims 1 to 8, which is for administration by nasal or oral tube feeding, or gastrostomy or enteral tube feeding.