JP2020200046A - Package - Google Patents

Abstract

To provide a package capable of easily feeding, by holding with one hand, a high calorie nutritional composition in which sufficient energy can be fed with a small amount of intake and the three major nutrients can be obtained with a good balance.SOLUTION: A package 1 includes a high calorie nutritional composition in which protein, fat and carbohydrate are contained, a viscosity is 3,500 mPa s or more and 22,000 mPa s or less at 25°C, and a calorie is 2.5 kcal/mL or more and 4.5 kcal/mL or less, and a container 10 into which the high nutritional composition is filled.SELECTED DRAWING: Figure 1

Description

The present invention particularly relates to a package filled with a high calorie nutritional composition for supplementing nutrients mainly orally or by tube.

In recent years, with the aging of the population, high-calorie nutritional compositions for supplementing nutrients that tend to be deficient in daily eating habits have attracted attention, and various nutritional supplements have been proposed and marketed (for example). See Patent Document 1).

In particular, for elderly people with reduced appetite or dysphagia, ingestion of a small amount of high-calorie nutritional composition can provide sufficient energy and obtain the three major nutrients in a well-balanced manner. Is required.

Further, it is required that the high-calorie nutritional composition can be easily replenished with one hand from the package filled with the high-calorie nutritional composition.

JP-A-2015-107075

An object of the present invention is to easily supply a high-calorie nutritional composition with one hand, which can sufficiently replenish energy by ingesting a small amount (about one serving) and can obtain the three major nutrients in a well-balanced manner. Is to provide a packaging body that can.

Such an object is achieved by the present invention of the following (1) to (9).

(1) Contains nutrients of protein, fat and carbohydrate, has a viscosity at 25 ° C. of 3,500 mPa · s or more and 22,000 mPa · s or less, and has a calorific value of 2.5 kcal / mL or more and 4.5 kcal / mL or less. The packaging body is characterized by having a high-calorie nutritional composition, and a container filled with the high-calorie nutritional composition and having a capacity of 40 to 60 mL.

(2) The package according to (1) above, wherein the container has a size that can be held with one hand.

(3) The package according to (1) or (2), wherein the container has a height of 105 mm or less and a width of 84 mm or less.

(4) The package according to any one of (1) to (3), wherein the container is a container with a straw and the inner diameter of the straw is 8.33 mm.
(5) The package according to any one of (1) to (4), wherein the high-calorie nutritional composition further contains agar.

(6) The package according to any one of (1) to (5), wherein the high-calorie nutritional composition has a pH of 3.0 or more and 4.0 or less.

(7) The package according to any one of (1) to (6), wherein the content of the protein in the high-calorie nutritional composition is 5.0 g or more and 15.0 g or less in 50 mL.

(8) The package according to any one of (1) to (7), wherein the content of the lipid in the high-calorie nutritional composition is 4.0 g or more and 15.0 g or less in 50 mL.

(9) The package according to any one of (1) to (7), wherein the content of the carbohydrate in the high-calorie nutritional composition is 12.5 g or more and 20.0 g or less in 50 mL.

According to the present invention, a high-calorie nutritional composition capable of sufficiently replenishing energy and obtaining three major nutrients in a well-balanced manner can be easily and quantitatively replenished by ingesting a small amount.

Further, the package is filled with a high-calorie nutritional composition having a viscosity at 25 ° C. of 3,500 mPa · s or more and 22,000 mPa · s or less in a container having a volume of 40 mL or more and 60 mL or less. One serving can be easily replenished from the container with one hand.

Further, by making the package a container having a height of 105 mm or less and a width of 84 mm or less, it is possible to grasp about one serving of the high-calorie nutritional composition with one hand and easily transfer it to a spoon or the like and carry it to the mouth. Moreover, it can be easily carried by putting it in a clothes pocket or the like.

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

Hereinafter, the packaging body of the present invention will be described in detail based on a preferred embodiment.

The package of the present invention contains nutrients of proteins, fats and carbohydrates, has a viscosity at 25 ° C. of 3,500 mPa · s or more and 22,000 mPa · s or less, and has a calorific value of 2.5 kcal / mL or more. It is characterized by having a high-calorie nutritional composition having a capacity of 5 kcal / mL or less and a container filled with the high-calorie nutritional composition and having a capacity of 40 to 60 mL.

The high-calorie nutritional composition to be filled in the container provided in the package of the present invention contains nutrients of protein, lipid and carbohydrate, and has a calorific value of 2.5 kcal / mL or more and 4.5 kcal / mL or less. As a result, even by ingesting a small amount (40 mL or more and 60 mL or less) of the high-calorie nutritional composition, energy can be sufficiently replenished and the three major nutrients can be obtained in a well-balanced manner. Further, this high-calorie nutritional composition has a viscosity at 25 ° C. of 3,500 mPa · s or more and 22,000 mPa · s or less, and the package has a filling portion having a height of 105 mm or less and a width of 84 mm or less. Therefore, the ingestor can easily replenish from the container by grasping it with one hand.

In the following, a case where the container provided in the package of the present invention is applied to an aluminum pouch with a straw will be described as an example.

<Packaging body>
FIG. 1 is a perspective view showing a preferred embodiment of the package of the present invention. In the following, for convenience of explanation, the upper side in FIG. 1 is referred to as "upper" or "upper", and the lower side is referred to as "lower" or "lower".

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

<High calorie nutritional composition>
The high-calorie nutritional composition is packed in the container 10, and as described above, in the present invention, the nutrients (three major nutrients) include protein, lipid, and carbohydrate, and the viscosity at 25 ° C. is 3 , 500 mPa · s or more and 22,000 mPa · s or less, and the calorific value is 2.5 kcal / mL or more and 4.5 kcal / mL or less.

Hereinafter, these nutrients will be described in order.

Protein is included in high-calorie nutritional compositions as nutrients (three major nutrients) for supplying nitrogen sources and amino acids.

The protein content in the high-calorie nutritional composition is preferably set to about 5.0 g or more and 15.0 g or less, more preferably about 6.0 g or more and 8.0 g or less in 50 mL of the high-calorie nutritional composition. .. As a result, the three major nutrients can be obtained in a well-balanced manner, and the calorific value of the high-calorie nutritional composition can be set to 2.5 kcal / mL or more and 4.5 kcal / mL or less. The energy can be sufficiently replenished by ingesting (60 mL or more), that is, ingesting the high-calorie nutritional composition packed in the package 1.

In the present specification, the protein includes a small molecule regardless of the degree of polymerization of the amino acid, and includes an amino acid and a peptide as a decomposition product of the protein in addition to the protein.

The protein preferably contains collagen peptide and whey protein.

Whey protein is a mixture of spherical proteins isolated from whey that remains when milk coagulates, and consists of soluble components contained in milk.

As the milk clear protein, for example, a commercially available product can be used. Specifically, WPC550 (manufactured by Fonterra), Enlacto HG (manufactured by Nippon Shinyaku Co., Ltd.), Enlacto CC (manufactured by Nippon Shinyaku Co., Ltd.) ), PROGEL800 (manufactured by Nippon Shinyaku Co., Ltd.), Lact Crystal (manufactured by Nippon Shinyaku Co., Ltd.), WPI18855 (manufactured by Fonterra), WPI18822 (manufactured by Fonterra), WPI1895 (manufactured by Fonterra), WPC392 (manufactured by Fonterra), WPC80 (Manufactured by Fonterra), WPC7009 (manufactured by Fonterra), WPC164 (manufactured by Fonterra), WPC162 (manufactured by Fonterra), WPC132 (manufactured by Fonterra), WPC472 (manufactured by Fonterra) and the like.

The collagen peptide is preferably 1,000 or more and 8,500 or less, more preferably 1,000 or more and 5,000 or less by hydrolyzing collagen derived from animals (mainly pigs, chickens and fish) with an enzyme or the like. It is a low molecular weight product having a weight average molecular weight of about the same.

Examples of commercially available collagen peptides include collagen peptides derived from pigs, chickens, and fish. Specifically, well collagen derived from pig collagen (manufactured by Nippon Shinyaku Co., Ltd.) and SOLUGEL (Nippon Pure Food, Inc.) GELITA SOL NPE (Nippi Co., Ltd.), GELITA SOL NPS (Nippi Co., Ltd.), Marine Collagen NH derived from fish collagen (Nippon Ham Co., Ltd.) and C-LAP derived from chicken collagen (Nippon Ham Co., Ltd.) (Made by Co., Ltd.), etc.

When the weight content of whey protein in the high-calorie nutritional composition of these collagen peptides and whey protein is 1.0, the weight content of collagen peptide is 1.0 or more and 26.0 or less. It is preferable to have. This allows the high-calorie nutritional composition to be adequately replenished with energy even with its small intake, while the three major nutrients, proteins, lipids and carbohydrates, are dispersed without separation with excellent stability. It can be assumed that it has been stabilized and stabilized. Further, when the weight content of collagen peptide is less than 1.0, it may be difficult to sufficiently replenish energy by ingesting a small amount of the high calorie nutritional composition. Furthermore, when the weight content of the collagen peptide exceeds 26.0, an unpleasant flavor such as a peculiar odor, a harsh taste, and a bitter taste is generated in the high-calorie nutritional composition, and the high-calorie nutritional composition is ingested. A person cannot eat deliciously, and the appetite of the ingestor is reduced, which may lead to a decrease in quality of life (QOL).

The weight content of collagen peptide is preferably 1.0 or more and 26.0 or less, but 1.7 or more and 4.3 or less, when the weight content of whey protein is 1.0. Is more preferable. As a result, the high-calorie nutritional composition can be made more stable.

The protein may contain a protein other than collagen peptide and whey protein, and for example, known proteins such as animal protein and vegetable protein other than collagen peptide and whey protein can be used.

Examples of this protein include proteins contained in milk and the like excluding whey protein, soybean protein and the like.

More specifically, examples of milk-based materials include casein, caseinate, total milk protein (TMP), and milk protein concentrate (MPC), and soybean-based materials include, for example, soybean protein. , And one or a combination of two or more of these can be used.

Commercially available TMP, MPC, soybean protein and the like can be used, and examples of the commercially available products include MPC80 (manufactured by Nippon Shinyaku Co., Ltd.), MPC80LR (manufactured by Nippon Shinyaku Co., Ltd.), and casein magnesium S. (Nippon Shinyaku Co., Ltd.), Casein Potassium S (Nippon Shinyaku Co., Ltd.), Casein Sodium CW (Nippon Shinyaku Co., Ltd.), Prorina 900 (Fuji Oil Co., Ltd.), Prorina 700 (Fuji Oil Co., Ltd.) ), Prorina 800 (manufactured by Fuji Oil Co., Ltd.), New Fuji Pro 3000 (manufactured by Fuji Oil Co., Ltd.), New Fuji Pro 1700N (manufactured by Fuji Oil Co., Ltd.) and the like.

Examples of amino acids include essential amino acids such as valine, leucine, isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan, and histidine, and glycine, alanine, serine, cysteine, asparagine, glutamic acid, proline, tyrosine, and aspartic acid. Non-essential amino acids such as glutamic acid and arginine can be mentioned, and one or a combination of two or more of these can be used.

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 that can be hydrolyzed in vivo (methyl ester or the like).

Further, examples of the peptide include those obtained by polymerizing two or more of the above-mentioned amino acids via a peptide bond (amide bond), and one or a combination of two or more of these can be used. Such a peptide may be any of a dipeptide, a tripeptide, an oligopeptide (having about 10 amino acids), and a polypeptide (having tens to hundreds of amino acids).

As this peptide, a protein obtained by subjecting a protein other than collagen to a low molecular weight treatment can be used, and examples thereof include soybean peptide, casein peptide, and whey peptide.

The protein, amino acid, and peptide may be derived from flavors and the like.

Lipids are contained in high-calorie nutritional compositions as nutrients (three major nutrients) that serve as energy sources with high efficiency.

The content of lipid in the high-calorie nutritional composition is preferably set to about 4.0 g or more and 15.0 g or less, more preferably about 4.4 g or more and 12.5 g or less in 50 mL of the high-calorie nutritional composition. .. As a result, the three major nutrients can be obtained in a well-balanced manner, and the calorific value of the high-calorie nutritional composition can be set to 2.5 kcal / mL or more and 4.5 kcal / mL or less, so that a small amount (40 mL) of the high-calorie nutritional composition can be obtained. The energy can be sufficiently replenished by ingesting (above 60 mL or less), that is, by ingesting the high-calorie nutritional composition packed in the package 1. When the content of lipid in the high-calorie nutritional composition is less than the above lower limit, the function of the skin may be deteriorated depending on the type of lipid. If the lipid content exceeds the upper limit, the lipid supply becomes excessive, and depending on the type of lipid, obesity may be induced.

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, and animal fats and oils.

Examples of the saturated fatty acid include caprylic acid, capric acid, lauric acid, palmitic acid, stearic acid and the like, and one or a combination of two or more of these can be used.

Examples of unsaturated fatty acids include oleic acid, palmitoleic acid, linoleic acid, arachidonic acid, α-linolenic acid, and the like, and one or a combination of two or more of these can be used.

Vegetable oils include, for example, coconut oil, corn oil, cottonseed oil, olive oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, saflower oil (red flower oil), sesame oil, soybean oil, sunflower oil, almond oil, cashew oil. , Hazel nut oil, macadamia nut oil, mongongo oil, pecan oil, pine seed oil, pistachio oil, walnut oil, gourd seed oil, buffalo pumpkin oil, pumpkin seed oil, watermelon seed oil, amaranthus oil, apricot oil, apple oil, Argan oil, avocado oil, babas oil, moringa oil, Borneo fat, cape chestnut oil, cocoa butter, carob oil, coffney palm oil, coriander seed oil, dica oil, flaxseed oil, grape seed oil, hemp oil, capoc oil, lareman Chia oil, Marula oil, Meadowfoam oil, Karashi oil, Natsumegu butter, Okla oil, Papaya oil, Perilla oil, Pekui oil, Keshi oil, Prune oil, Kinua oil, Niger seed oil, Rice oil, Role oil, Thatcha inch oil , Camellia oil, thistle oil, tomato oil, wheat oil, sesame oil, germ oil, palm oil, peanut oil and the like, and one or more of these can be used in combination.

Examples of animal fats and oils include lard (pork fat), tallow (beef tallow), and the like, and one or a combination of two or more of these can be used.

The lipid may be used alone or in combination of two or more. In addition, the lipid may be derived from a flavor or the like.

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

The carbohydrate content in the high-calorie nutritional composition is preferably set to about 12.5 g or more and 20.0 g or less, more preferably about 16.0 g or more and 19.0 g or less in 50 mL of the high-calorie nutritional composition. .. As a result, the three major nutrients can be obtained in a well-balanced manner, and the calorific value of the high-calorie nutritional composition can be set to 2.5 kcal / mL or more and 4.5 kcal / mL or less, so that a small amount (40 mL) of the high-calorie nutritional composition can be obtained. The energy can be sufficiently replenished by ingesting (60 mL or more), that is, ingesting the high-calorie nutritional composition packed in the package 1. If the content of carbohydrates in the high-calorie nutritional composition is less than the above lower limit, a sufficient amount of heat may not be obtained depending on the type of carbohydrates. If the carbohydrate content exceeds the above upper limit, the carbohydrate supply becomes excessive, and depending on the type of carbohydrate, diabetes may be induced.

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

Examples of the monosaccharide include glucose (dextrose), fructose (fructose), galactose and the like, and one or a combination of two or more of these can be used.

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

Specific examples of the polysaccharide include starch (amylose, amylopectin), dextrin, and the like, and one or a combination of two or more of these can be used, and among them, dextrin is preferable.

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

This dextrin may be prepared by itself or a commercially available product may be used. When preparing dextrin, starch contained in known starches such as corn, waxy corn, wheat, rice, waxy rice, waxy milo, beans (sora beans, green beans, red beans, etc.), potatoes, sweet potatoes, tapioca, etc. , Can be prepared by hydrolysis by a known method. On the other hand, commercially available dextrins include, for example, TK-16 (manufactured by Matsutani Chemical Industry Co., Ltd.), Sandeck # 300 (manufactured by Sanwa Cornstarch Co., Ltd.), Sandeck # 250 (manufactured by Sanwa Cornstarch Co., Ltd.), and Sandeck. Examples thereof include # 150 (manufactured by Sanwa Cornstarch Co., Ltd.).

The above-mentioned carbohydrates may be used alone or in combination of two or more. In addition, the carbohydrate may be derived from a flavor or the like.

Further, in such a carbohydrate, in the present invention, it is preferable to include a low molecular weight carbohydrate having a low degree of polymerization, that is, a low molecular weight polysaccharide such as a monosaccharide, a disaccharide, or a low molecular weight dextrin. As a result, the compatibility of carbohydrates in the high-calorie nutritional composition is increased. Therefore, even if the content of carbohydrates in the high-calorie nutritional composition is increased as described above, the high-calorie nutritional composition may contain Carbohydrates can be melted together. Therefore, the generation of agglomerates and precipitates of carbohydrates in the high-calorie nutritional composition is accurately suppressed or prevented, and the high-calorie nutritional composition can be made into a uniformly dispersed carbohydrate.

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

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

The preferable contents of various vitamins per 50 mL of the high-calorie nutritional composition are as follows.

Vitamin A: preferably 0 to 1500 μg, more preferably 10 to 125 μg
Vitamin D: preferably 0.05 to 25 μg, more preferably 0.05 to 2.5 μg
Vitamin E: preferably 0.1 to 400 mg, more preferably 0.1 to 2.5 mg
Vitamin K: preferably 0.25 to 500 μg, more preferably 1 to 25 μg
Vitamin B1: preferably 0.005-5.0 mg, more preferably 0.05-1.5 mg
Vitamin B2: preferably 0.005-5.0 mg, more preferably 0.025-1.5 mg
Niacin: preferably 0.05 to 15 mgNE, more preferably 0.25 to 3 mgNE
Pantothenic acid: preferably 0.05 to 2.8 mg, more preferably 0.1 to 1.5 mg
Vitamin B6: preferably 0.005 to 3.0 mg, more preferably 0.05 to 1.5 mg
Biotin: preferably 0.05 to 50 μg, more preferably 0.5 to 10 μg
Folic acid: preferably 0.5-500 μg, more preferably 5-50 μg
Vitamin B12: preferably 0.005-5 μg, more preferably 0.1-1.5 μg
Vitamin C: preferably 0.5-100 mg, more preferably 2.5-50 mg
Carnitine: preferably 0.5-150 mg, more preferably 5-35 mg

The preferable range and the lower limit value and the upper limit value of the more preferable range of various vitamins shall include their respective numerical values.

In addition to the above-mentioned protein, lipid and carbohydrate nutrients (three major nutrients), the high-calorie nutritional composition may contain minerals as nutrients.

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

The preferable contents of various minerals per 50 mL of the high-calorie nutritional composition are as follows.

Sodium: preferably 25-150 mg, more preferably 50-95 mg
Calcium: preferably 5 to 100 mg, more preferably 15 to 50 mg
Phosphorus: preferably 0.5 to 175 mg, more preferably 12.5 to 75 mg
Magnesium: preferably 0.5 to 37.5 mg, more preferably 5 to 25 mg
Potassium: preferably 0.5 to 175 mg, more preferably 12.5 to 90 mg

The preferable range and the lower limit value and the upper limit value of the more preferable range of various minerals shall include their respective numerical values.

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

The trace elements are not particularly limited, and examples thereof include various trace elements such as iron, zinc, copper, chlorine, iodine, manganese, selenium, chromium, and molybdenum, and these may be used alone or 2 It is also possible to use a mixture of seeds or more.

The preferable contents of various trace elements per 50 mL of the high-calorie nutritional composition are as follows.

Iron: preferably 0.05 to 27.5 mg, more preferably 0.5 to 5.0 mg
Copper: preferably 0.005 to 0.5 mg, more preferably 0.03 to 0.3 mg
Chlorine: preferably 0.5 to 175 mg, more preferably 12.5 to 90 mg
Iodine: preferably 0.05 to 500 μg, more preferably 0.5 to 50 μg
Manganese: preferably 0.005-5.0 mg, more preferably 0.05-1.0 mg
Selenium: preferably 0.05 to 225 μg, more preferably 0.5 to 17.5 μg
Zinc: preferably 0.05-10 mg, more preferably 0.5-5 mg
Chromium: preferably 0.05 to 15 μg, more preferably 0.5 to 10 μg
Molybdenum: preferably 0.05 to 15 μg, more preferably 0.5 to 10 μg

In addition, the lower limit value and the upper limit value of the preferable range and the more preferable range of various trace elements shall include the respective numerical values.

In the present invention, the high-calorie nutritional composition containing the above-mentioned nutrients may have a calorific value of 2.5 kcal / mL or more and 4.5 kcal / mL or less, but 3.0 kcal / mL or more and 4.3 kcal / mL or less. It is preferably 3.5 kcal / mL or more, and more preferably 4.1 kcal / mL or less. If the calorific value in the high-calorie nutritional composition is less than 2.5 kcal / mL, the high calorific value cannot be ingested in a small volume. If the calorific value in the high-calorie nutritional composition exceeds 4.5 kcal / mL, it is difficult for the nutrients to dissolve. As a result, energy can be sufficiently replenished even by ingesting a small amount (40 mL or more and 60 mL or less) of the high-calorie nutritional composition. That is, a high-calorie nutritional composition that elderly people with decreased appetite or dysphagia can obtain as dietary supplements under the supervision of a third party such as a nurse or caregiver at a hospital or nursing facility. The total amount of food (liquid food) is generally said to be less than 100 mL. Therefore, the calorie amount of the high-calorie nutritional composition to be filled in the container 10 in an amount of 40 mL or more and 60 mL or less is set within the above range, and further, as a supplementary nutrition for meals for breakfast, lunch and dinner, the package 1 is high. By acquiring the calorie nutritional composition, energy of 200 kcal or more and 1000 kcal or less, preferably 300 kcal or more and 900 kcal or less, more preferably 400 kcal or more and 800 kcal or less can be obtained. Therefore, the intake of three meals of the high-calorie nutritional composition can satisfy the shortage of the amount of energy that the elderly should obtain in one day.

Further, in the present invention, the high-calorie nutritional composition may have a viscosity at 25 ° C. of 3,500 mPa · s or more and 22,000 mPa · s or less, but 5,000 mPa · s or more and 20,000 mPa · s or less. Is preferable. If the viscosity of the high-calorie nutritional composition is less than the above lower limit, it may induce reflux pneumonia and diarrhea. If the viscosity of the high-calorie nutritional composition exceeds the above upper limit, it may become sticky at the time of ingestion. By setting the viscosity within such a range, the viscosity of the high-calorie nutritional composition can be set within a range suitable for a liquid diet. Therefore, even if this high-calorie nutritional composition is ingested by an elderly person with a decreased appetite or dysphagia, the high-calorie nutritional composition can be easily obtained (eaten) orally. Can be done. In addition, the ingestor can obtain (eat) the high-calorie nutritional composition orally by easily discharging it with one hand through the opening 20 (supply part) provided in the container 10 described later. Furthermore, in the high-calorie nutritional composition, proteins, lipids and carbohydrates as the three major nutrients can be dispersed without separation with excellent stability, and the high-calorie nutritional composition is stabilized. Can be done.

Further, the high-calorie nutritional composition preferably contains an emulsifier in addition to the nutrients containing the above-mentioned three major nutrients.

This makes the protein, lipid and carbohydrate more compatible in the high calorie nutritional composition. Therefore, even if the content of protein, lipid and carbohydrate in the high-calorie nutritional composition is increased as in the above range, the protein, lipid and carbohydrate are dissolved in the high-calorie nutritional composition. Can be done. Therefore, the high-calorie nutritional composition can be one in which proteins, lipids and carbohydrates are uniformly dispersed and emulsified.

The emulsifier is not particularly limited, but for example, fatty acid esters such as organic acid monoglyceride, polyglycerin ester, sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester, polysorbate, polyglycerin condensed ricinolate, diacylglycerol, and wax. Classes, sterol esters, phospholipids and the like, and one or a combination of two or more of these can be used. Among them, it is preferable to contain one of the organic acid monoglyceride and the polyglycerin ester, and it is more preferable to contain both of them. When both the organic acid monoglyceride and the polyglycerin ester are contained as the emulsifier, the content of these is preferably 0.25 g / 50 mL or more and 0.75 g /, respectively, in the high calorie nutritional composition. It is set to 50 mL or less, more preferably about 0.65 g / 50 mL, and the polyglycerin ester is preferably set to 0.15 g / 50 mL or more and 0.4 g / 50 mL or less, more preferably about 0.35 g / 50 mL. By selecting the above-mentioned emulsifier as the emulsifier and further setting the content thereof as described above, the above-mentioned effect can be exhibited more remarkably. When the amount of organic acid monoglyceride in the high-calorie nutritional composition is less than 0.25 g / 50 mL, the emulsification system is not stable and the water layer and the oil layer are separated depending on the type of nutrient contained in the high-calorie nutritional composition. There is a risk of If the amount of organic acid monoglyceride in the high-calorie nutritional composition exceeds 0.75 g / 50 mL, the emulsification system may be disrupted by excess organic acid monoglyceride depending on the type of nutrient contained in the high-calorie nutritional composition. If the amount of polyglycerin ester in the high-calorie nutritional composition is less than 0.15 g / 50 mL, the emulsification system may not be stable and the aqueous layer and oil layer may separate depending on the type of nutrient contained in the high-calorie nutritional composition. There is. If the amount of organic acid monoglyceride in the high-calorie nutritional composition exceeds 0.4 g / 50 mL, the emulsification system may be disrupted by excess organic acid monoglyceride depending on the type of nutrient contained in the high-calorie nutritional composition.

The organic acid monoglyceride is not particularly limited, and for example, commercially available products can be used. Specifically, Poem W-60 (manufactured by RIKEN Vitamin Co., Ltd.) and Poem G-002 (RIKEN Vitamin Co., Ltd.) (Manufactured by), Poem B-10 (manufactured by RIKEN Vitamin Co., Ltd.) and the like. Further, the polyglycerin ester is not particularly limited, and for example, commercially available ones can be used. Specifically, Poem J-0381V (manufactured by RIKEN Vitamin Co., Ltd.) and Poem J-0281V (RIKEN Vitamin Co., Ltd.) can be used. Made) and the like.

Further, the high-calorie nutritional composition preferably contains fermented milk in addition to the nutrients containing the above-mentioned three major nutrients.

Here, it is preferable that the high-calorie nutritional composition contains the nutrients of protein, fat and carbohydrate in a high concentration as described above, and the nutrients of protein and carbohydrate are reduced in molecular weight as described above. It tends to have a peculiar odor, a harsh taste, a bitter taste, etc. due to the fact that it is preferable to do so.

By making such a high-calorie nutritional composition contain fermented milk, it is possible to reduce unpleasant flavors such as a peculiar odor, a harsh taste, and a bitter taste. Therefore, the appetite of the intake person who eats this high-calorie nutritional composition is improved.

The content of fermented milk in the high-calorie nutritional composition is preferably set to 0.5 g / 50 mL or more and 1.5 g / 50 mL or less, and more preferably 0.65 g / 50 mL or more and 0.9 g / 50 mL or less. When the fermented milk in the high-calorie nutritional composition is less than the above upper limit value, bitterness may be strongly felt and the flavor may be impaired depending on the type of nutrient contained in the high-calorie nutritional composition. When the fermented milk in the high-calorie nutritional composition exceeds the above lower limit value, sweetness and sourness may be strongly felt depending on the type of nutrients contained in the high-calorie nutritional composition, and the flavor may be impaired. By setting the content of fermented milk within the above range, the effect can be exhibited more remarkably.

In the present specification, fermented milk refers to milk or milk containing non-fat milk solids equal to or higher than this, which is fermented by producing lactic acid by microorganisms such as lactic acid bacteria and yeast. Therefore, the fermented milk is not particularly limited as long as it is fermented from milk or one containing a non-fat milk solid content equal to or higher than that of milk, and for example, in addition to commercially available yogurt, Honeypis JP-J ( Examples thereof include fermented milk FM-J (manufactured by Taiyo Fragrance Co., Ltd.), sugar-free fermented milk base (manufactured by Kyodo Dairy Co., Ltd.), and sweetened fermented milk (manufactured by Kyodo Dairy Co., Ltd.).

In addition, the high calorie nutritional composition may contain flavors.

As a result, the flavor of the high-calorie nutritional composition is further improved, so that the appetite of the consumer who eats the high-calorie nutritional composition is further improved.

In addition, in this specification, "flavor" means what is added to give a fragrance and taste to a high-calorie nutritional composition, and is generally sold as "flavor", and "extract". Examples thereof are those sold as "powder seasoning", "powder flavor" and "liquid flavor", and one or a combination of two or more of these can be used.

The flavor content in the high-calorie nutritional composition is preferably set to about 0.05 g or more and 1.75 g or less, more preferably about 0.2 g or more and 1.5 g or less in 50 mL of the high-calorie nutritional composition. Will be done. Thereby, the effect obtained by adding the flavor to the high-calorie nutritional composition can be exerted more remarkably.

In the high-calorie nutritional composition, the type of flavor is not particularly limited, but for example, vegetable soup flavor such as tomato flavor, fruit juice flavor such as apple flavor, yogurt flavor, Japanese-style dashi flavor (katsuo, konbu), cream stew. Examples include flavor, beef stew flavor, curry flavor, miso soup flavor, pork soup flavor, clam chowder flavor, or ramen flavor (miso, tonkotsu, soy sauce). As the flavor, a commercially available soup base or powdered soup may be used.

The high-calorie nutritional composition may further contain polyglutamic acid, glucosamine, fucoidan, collagen, hyaluronic acid, dietary fiber, oligosaccharides and the like as functional components.

These functional ingredients promote saliva secretion, promote calcium absorption, moisturize, eliminate Helicobacter pylori, promote gastric mucosa protection / repair, improve endurance, lower plasma cholesterol, improve blood sugar response, improve colon function, It also exerts various functions such as prevention of colorectal cancer.

The dietary fiber is not particularly limited, but is, for example, insoluble dietary fiber such as cellulose, hemicellulose, lignin, insoluble pectin, chitin, chitosan, psyllium seed coat, low molecular weight sodium alginate, water-soluble pectin, guar gum, carrageenan, glucomannan. , Arginic acid, agar, chemically modified polysaccharide, polydextrose, indigestible oligosaccharide, martitol, inulin, carrageenan, wheat bran, indigestible dextrin (for example, pine fiber C (manufactured by Matsutani Chemical Industry Co., Ltd.)), guar gum decomposition Examples thereof include water-soluble dietary fibers such as substances, which may be used alone or in combination of two or more. The content of dietary fiber in the high-calorie nutritional composition is appropriately adjusted by the subject to which the high-calorie nutritional composition is applied.

The high-calorie nutritional composition may further contain other known ingredients such as health functional ingredients, food additives, stabilizers and the like.

A health functional ingredient is an ingredient that exerts a certain function on a living body when ingested.

Such insurance functional ingredients are not particularly limited, but are, for example, indigestible oligosaccharides, sugar alcohols, calcium citrate (CCM) and caseinphosphopeptide (CPP), chitosan, L-arabinose, and guava leaf polyphenols. , Wheat albumin, bean drum extract, diacylglycerol, diacylglycerol vegetable sterol, soy isoflavone, milk basic protein and the like, and one or a combination of two or more of these can be used.

The indigestible oligosaccharide is a compound in which a monosaccharide is bound by a glycosidic bond and has a molecular weight not as large as that of a polysaccharide (about 300 to 3000).

It should be noted that this indigestible oligosaccharide is not decomposed by a human digestive enzyme, and those decomposed by a human digestive enzyme are included in the above-mentioned carbohydrates. By ingesting such indigestible oligosaccharides, an intestinal regulating effect can be obtained.

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

Sugar alcohol is a type of sugar produced by reducing the carbonyl group of aldose and ketose, and is poorly absorbed from the small intestine into the body and is less likely to become calories.

This sugar alcohol is less likely to be metabolized to acid by oral bacteria and can prevent the formation of plaque. The sugar alcohol is used as a low-calorie sweetener.

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

Calcium citrate (CCM) and casein phosphopeptide (CPP) have the function of promoting calcium absorption and promoting bone formation. These CCMs and CPPs may be used alone or in combination of two or more. In addition, CCM and CPP are preferably used in combination with calcium. The contents of CCM and CPP in the high-calorie nutritional composition are appropriately adjusted by the subject to which the high-calorie nutritional composition is applied.

Food additives are used by adding, mixing, wetting or other methods to the high-calorie nutritional composition for the purpose of processing or preserving the high-calorie nutritional composition.

In addition to the purpose of fortifying nutrition, food additives include, for example, zinc gluconate and copper gluconate, 2-glucoside ascorbic acid, cyclodextrin, preservatives, fungicides, antioxidants, colorants, masking agents, etc. Examples include pH adjusters, acidulants, fragrances, antifoaming agents and the like.

Ascorbic acid 2-glucoside is a compound in which glucose is bound to the hydroxyl group at the 2-position of vitamin C (ascorbic acid) in the α-coordination, and it is a vitamin with higher stability than normal vitamin C because it is not attacked by oxygen. It is a C derivative. Vitamin C can be efficiently absorbed by ascorbic acid 2-glucoside. The content of 2-glucoside ascorbic acid is appropriately adjusted depending on the subject to which the high-calorie nutritional composition is applied.

Cyclodextrin is a cyclic oligosaccharide having a cyclic structure in which glucose is bound by a glucosidic bond. The one consisting of 6 glucose is called α-cyclodextrin, the one consisting of 7 glucose is called β-cyclodextrin, and the one consisting of 8 glucose is called γ-cyclodextrin. Cyclodextrin has functions such as an allergy suppressing effect, a blood sugar level rising suppressing effect, and an emulsifying effect. Cyclodextrin may be used alone or in combination of two or more. The content of cyclodextrin is appropriately adjusted depending on the subject to which the high-calorie nutritional composition is applied.

Antioxidants have a function of preventing alteration due to oxidation. The antioxidant is not particularly limited, but ascorbic acid and its sodium salt, erythorbic acid and its sodium salt and the like are used. These antioxidants may be used alone or in combination of two or more.

Colorants have the function of making high-calorie nutritional compositions look beautiful. The colorant is not particularly limited, but is edible tar pigment (edible red Nos. 2, 3, 40, 102, 104, 105, and 106, edible blue Nos. 1 and 2, edible yellow No. 4). And No. 5, Edible Green No. 3, etc.), β-carotene, water-soluble annatto, chlorophyll derivatives (chlorophyll a, chlorophyll b, copper chlorophyll, sodium copper chlorophyllin, sodium iron chlorophyllin, etc.), riboflavin, iron sesquioxide, titanium dioxide, etc. Examples thereof include Benibana chlorophyll, cochineal pigment, cutinaceous chlorophyll, turmeric pigment, red cabbage pigment, beet red, grape skin pigment, paprika pigment, caramel and the like. These colorants may be used alone or in combination of two or more.

The masking agent has a function of suppressing and concealing the peculiar harsh taste derived from the raw material in the high-calorie nutritional composition. The masking agent is not particularly limited, but is limited to saccharin and its sodium salt, xylitol, aspartame, sucralose, acesulfame potassium, dulcin, cyclamate (cyclamate), neotame, trehalose, erythritol, multitose, palatinose, sorbitol, licorice extract, stevia. , Somatin, cyclamate, disodium lithyrrhizinate and the like. These masking agents may be used alone or in combination of two or more.

The pH regulator has a function of adjusting the pH of a high-calorie nutritional composition. The pH adjusting agent is not particularly limited, but 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 pH of the high-calorie nutritional composition is preferably adjusted by a pH adjuster to be 3.0 or more and 4.0 or less, and more preferably about 4.0. If the pH of the high-calorie nutritional composition is less than 3.0, sourness may be felt strongly and the flavor may be impaired. If the pH in the high-calorie nutritional composition exceeds 4.0, there is a high possibility that microorganisms such as fungi will propagate, and thus the safety as food may not be maintained. As a result, the high-calorie nutritional composition can be stabilized for a long period of time, and the ingestor can eat the high-calorie nutritional composition without feeling a strong sourness.

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

The fragrance has a function of flavoring and smelling a high-calorie nutritional composition. The fragrance is not particularly limited, but is acetphenone, α-amylcinnamaldehyde, anisaldehyde, benzaldehyde, benzyl acetate, benzyl alcohol, cinnamaldehyde, cinnamic acid, citral, citroneral, citronerol, decanal, decanol, ethyl acetoacetate, and kei. Ethyl dermatate, ethyl decanate, ethyl vanillin, eugenol, geraniol, isoamyl acetate, isoamyl butyrate, isoamylphenylacetate, dl-menthol, l-menthol, methyl salicylate, piperonal, propionic acid, terpineol, vanillin, d-bornol, etc. Can be mentioned. These fragrances may be used alone or in combination of two or more.

The stabilizer has a function of improving the texture of the high-calorie nutritional composition and contributing to the stabilization of the manufacturing process. As the stabilizer, a commonly used stabilizer can be used. Specifically, for example, agar, gelatin, cellulose, chitin, dextran, branched dextran, glycogen, inulin, mannan, glucomannan, xylan, purulan, alginic acid, alginate, carboxymethyl cellulose, hydroxypropyl cellulose, cyclodextrin, farcerelan, Examples thereof include processed starch, carrageenan, pectin, locust bean gum, guar gum, guar gum decomposition product, xanthan gum, tamarind gum, arabic gum, gellan gum, vegetable protein, vegetable protein decomposition product, animal protein, animal protein decomposition product, and the like. .. These stabilizers may be used alone or in combination of two or more as stabilizers.

As for these, commercially available products can be used. For example, as commercially available agar products, for example, ultra-immediate-dissolving agar UX-30, ultra-immediate-dissolving agar UX-100, ultra-immediate-dissolving agar UX-200, etc. Ultra Agar AX-30, Ultra Agar AX-100, Ultra Agar AX-200, Ultra Agar BX-30, Ultra Agar BX-100, Ultra Agar BX-200, Ultra Agar Ena, Ina Agar Calicolican (all Ina Food Industry Co., Ltd.) , Etc., and examples of commercially available products of pectin include GENU pectin YM-150-LJ, GENU pectin YM-150-LJ-TF, GENU pectin YM-115-H-J, and GENU pectin YM-115-. LJ, GENU Pectin JM-150-J, GENU Pectin JMJ-J, GENU Pectin LM-105AS-J, GENU Pectin LM-101AS-JS-J, GENU Pectin LM-102AS-J, GENU Pectin LM-84AS, GENU Pectin Examples thereof include LM-104AS-J and GENU pectin LM-104AS-FS-J (all manufactured by CP Kelco).

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.

Here, when the high-calorie nutritional composition contains dietary fiber and a stabilizer as functional ingredients, it preferably contains agar. By including agar in the high-calorie nutritional composition in this way, it is possible to exert a function as a dietary fiber and a stabilizer, and the viscosity of the high-calorie nutritional composition at 25 ° C. is within the above-mentioned range, that is, , 3,500 mPa · s or more and 22,000 mPa · s or less, preferably 5,000 mPa · s or more and 17,500 mPa · s or less can be set relatively easily.

In this case, the content of agar in the high-calorie nutritional composition is preferably 0.025 g or more and 0.16 g or less, and more preferably 0.06 g or more and 0.15 g or less in 50 mL. Thereby, the viscosity of the high-calorie nutritional composition at 25 ° C. can be more reliably set within the above-mentioned range.

Furthermore, if the high-calorie nutritional composition comprises agar, the high-calorie nutritional composition preferably contains carbohydrates (polysaccharides), dietary fiber and pectin as a stabilizer. Thereby, the viscosity of the high-calorie nutritional composition at 25 ° C. can be more reliably set within the above-mentioned range. In this case, the content of pectin in the high-calorie nutritional composition is preferably set to 0.025 g or more and 0.15 g or less, and more preferably 0.05 g or more and 0.1 g or less in 50 mL. As a result, the effect can be exerted more remarkably.

As other additives, for example, enzymes such as α-amylase, β-amylase, glucoamylase, glucose isomerase, trehalose-producing enzyme, trehalose-free enzyme, glutaminase, yeast and the like are used. The content of these other additives is appropriately adjusted by the subject to which the high-calorie nutritional composition is applied.

The high-calorie nutritional composition as described above can be produced by a known method.
<Container>
In the present embodiment, the container 10 is an aluminum pouch with a straw, which is filled with the above-mentioned high-calorie nutritional composition, and serves as a container for carrying (transporting) the high-calorie nutritional composition and for ingesting the high-calorie nutritional composition. It also has a function.

As shown in FIG. 1, the container 10 has a bag-shaped container body 30 filled with a high-calorie nutritional composition, and an opening 20 provided at the upper end of the container body 30 and communicating with the container body 30. It has a lid 25 that is detachably provided in the opening 20.

In the present embodiment, the container body 30 is a standing type pouch container having a rectangular shape in a plan view and having an inwardly folded portion at the bottom, so that the capacity thereof is 40 to 60 mL. The height is set to 105 mm, the width is set to B84 mm, and the folding width is set to 48 mm.

The container body 30 is filled with a high-calorie nutritional composition having a calorific value of 2.5 kcal / mL or more and 4.5 kcal / mL or less, and the filling amount is 40 mL or more and 60 mL or less, preferably 45 mL or more and 55 mL or less, specifically. Is 50 mL. Therefore, for example, by acquiring the high-calorie nutritional composition filled in the container body 30 with the packaging body 1 for three meals of breakfast, lunch and dinner, it is possible to acquire energy of 200 kcal or more and 1000 kcal or less. is there. Therefore, the intake of three meals of the high-calorie nutritional composition by the package 1 can satisfy the shortage of the amount of energy that the elderly should obtain in one day.

If the container 10 (container body 30) has a capacity within such a range, it is easy to carry and it is possible to obtain a desirable amount of energy.

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

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

Through the opening 20, the high-calorie nutritional composition is filled in the container body 30 at the time of manufacturing the package 1, and further, when the intake person eats the high-calorie nutritional composition, the container body 30 It is discharged from the container body 30 by pressing.

The inner diameter (diameter) of the opening 20 is set to 8.33 mm in the present embodiment. The inner diameter (opening diameter) is set to such a size, and as described above, a high-calorie nutritional composition having a viscosity at 25 ° C. of 3,500 mPa · s or more and 22,000 mPa · s or less is applied to the container body 30. By filling, the ingestor can easily discharge the high-calorie nutritional composition from the container body 30 through the opening 20 by pressing the container body 30 without causing dripping, and orally higher. The caloric nutritional composition can be obtained (eaten) by the ingestor. At this time, the height of the filling portion can be set to 105 mm or less and the width can be set to 84 mm or less as a size that can be gripped with one hand. As a result, even an ingestor with reduced grip strength, such as an elderly person, can easily discharge the high-calorie nutritional composition from the container body 30 through the opening 20 by pressing the container body 30 by hand with one hand. You can let it eat.

Further, the opening 20 is provided with a male screw (not shown) on the upper end side of the outer peripheral surface thereof. Further, the lid body 25 has a bottomed cylindrical shape as a whole, and has a female screw (not shown) on its inner peripheral surface. By screwing the female screw provided in the lid 25 into the male screw provided in the opening 20, the function as the lid 25 is exhibited, and as shown in FIG. 1, the airtightness of the opening 20 is ensured. To.

Since the lid 25 is removable, as shown in FIG. 1, when the package 1 is transported and stored, the lid 25 is in a mounted state, and the opening 20 and the container body 30 are hermetically sealed. When the main body 30 is filled with the high-calorie nutritional composition and when the high-calorie nutritional composition is ingested, the main body 30 is in a dismounted state, and the high-calorie nutritional composition can be filled and discharged through the opening 20.

These openings 20 and lid 25 are made of a resin material such as, for example, high density polyethylene (HDPE).

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

Further, the container 10 filled with the high-calorie nutritional composition, that is, the container 10 provided in the package 1, is not limited to the aluminum pouch with a straw described in the present embodiment, and for example, other known containers may be used. Examples of the container used include a tetrapack, a cart can, a glass container, a metal can, and a plastic container.

Further, as described above, the high-calorie nutritional composition can be applied to a liquid diet to be ingested orally, and can also be applied to an enteral nutritional supplement to be administered enterally via a PEG tube or the like.

The packaging of the present invention has been described above based on preferred embodiments, but the present invention is not limited thereto. For example, various nutrients contained in the high-calorie nutritional composition provided in the package of the present invention can be replaced with any nutrient capable of exerting the same function, or those having an arbitrary function are added. You can also do it.

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

(Example 1)
The preparation method at the time of preparing 1700 L is described below. The blending amount of each raw material is as shown in Table 1.

450 kg of the mixed water was weighed and heated to 80 ° C. or higher in a hot water bath. Next, agar, pectin, sodium dihydrogen phosphate, potassium dihydrogen phosphate, potassium chloride, organic acid monoglyceride, and polyglycerin ester are added, and after sufficient dissolution, the mixture is cooled to 65 ° C. and collagen peptide (well collagen, molecular weight). : 4,300, manufactured by Nippon Shinyaku Co., Ltd.) and milk clear protein (WPC550, manufactured by Fontera) were added.

A dispersion in which a plant mixed oil and a medium-chain fatty acid were mixed at 65 ° C. was mixed with the solution. In addition, granulated sugar, tricalcium phosphate, magnesium chloride, iron citrate, zinc gluconate, copper gluconate, selenium yeast, molybdenum yeast, chromium yeast, manganese yeast, kelp mineral, citric acid, malic acid, sweetener, water-soluble. Sexual vitamin mix, vitamin C, L-carnitine, vitamin K2 oil, dextrin, caramel, fat-soluble vitamin mix, trisodium citrate, antifoaming agent, nicotinic acid amide, fermented milk, and apple flavor were appropriately added and stirred. Water was added until the total amount reached 1700 L, and the mixture was dissolved and dispersed until a uniform state was obtained.

The obtained solution was homogenized and filled in an aluminum pouch with a straw (see FIG. 1) so as to have 50 mL per piece, and then sterilized at 90 ° C. for 10 minutes. After the sterilization treatment, it was cooled to produce a package filled with a high-calorie nutritional composition (high-concentration nutritional composition).

In the obtained nutritional composition, the protein content was 7.0 g / 50 mL (collagen peptide concentration was 5.0 g / 50 mL, whey protein concentration was 2.0 g / 50 mL), and the carbohydrate content was The protein content was 18.7 g / 50 mL and the lipid content was 10.8 g / 50 mL.

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

(1) Homogeneity: After filtering with a 50-mesh sieve, the residual condition of the sample was visually confirmed and evaluated by the following evaluation. ⊚: No residue ×: With residue

(2) pH: After allowing the nutritional composition to stand at 25 ° C. for 24 hours, the pH was measured using a pH meter METTTLER TOREDO MP220 (manufactured by METTLER TOREDO).

(3) Viscosity: After allowing the nutritional composition to stand at 25 ° C. for 24 hours, a B-type rotational viscometer (manufacturer: BROOKFIELD, model: DV-II + Pro, measurement conditions: rotation speed 6 rpm, measurement time 1 minute, rotor No. 63 ) Was used for measurement.

(4) Stability: The state when about 50 mL of the nutritional composition was put out into a container 6 months after the production was observed and evaluated by the following evaluation.
◎: No separation ○: Separation due to slight water separation is observed ×: Separation into two layers due to water separation, or agar aggregation occurs

(5) Ease of discharge with one hand: When 50 mL of the nutritional composition is filled in the container 10 shown in FIG. 1 and then the container body 30 is pressed with one hand, the nutritional composition from the opening 20 ( The ease of discharging the contents) was observed.
⊚: The nutritional composition is easily discharged with one hand by pressing the container body 30. ×: The nutritional composition is not easily discharged with one hand by pressing the container body 30, or the nutritional composition is easily discharged too easily and spillage occurs. Occurs

The calorific value of the obtained nutritional composition is 4.0 kcal / mL, the uniformity is "◎", the pH is 3.8, the concentration of agar is 0.060 g / 50 mL, the viscosity is 7,785 ± 269 mPa · s, and the stability. Was "◎", and the ease of discharge with one hand was "◎". The results are shown in Table 2.

(Example 2)
A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that the amount of agar added was changed so that the concentration of agar was 0.025 g / 50 mL in Example 2. The calorific value of the obtained nutritional composition is 4.0 kcal / mL, the uniformity is "◎", the pH is 3.8, the viscosity is 3,453 ± 254 mPa · s, the stability is "○", and the discharge with one hand is performed. The ease of use was "◎". The results are shown in Table 2.

(Example 3)
A nutritional composition was obtained by repeating the same preparation method as in Example 1 except that the amount of agar added was changed so that the concentration of agar was 0.120 g / 50 mL in Example 3. The calorific value of the obtained nutritional composition is 4.0 kcal / mL, the uniformity is "◎", the pH is 3.8, the viscosity is 12,930 ± 372 mPa · s, the stability is "◎", and the discharge with one hand is performed. The ease of use was "◎". The results are shown in Table 2.

(Example 4)
A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that the amount of agar added was changed so that the concentration of agar was 0.160 g / 50 mL in Example 4. The calorific value of the obtained nutritional composition is 4.0 kcal / mL, the uniformity is "◎", the pH is 3.8, the viscosity is 17,093 ± 600 mPa · s, the stability is "◎", and the discharge with one hand is performed. The ease of use was "◎". The results are shown in Table 2.

(Example 5)
A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that the amount of agar added was changed so that the concentration of agar was 0.170 g / 50 mL in Example 5. The calorific value of the obtained nutritional composition was 4.0 kcal / mL, the uniformity was "◎", the pH was 3.8, the viscosity was 22,251 ± 1,453 mPa · s, the stability was "○", and one hand was used. The ease of discharge was "◎". The results are shown in Table 2.

(Comparative Example 1)
In Comparative Example 1, a nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that the addition of agar was omitted so that the concentration of agar was 0.00 g / 50 mL. The calorific value of the obtained nutritional composition is 4.0 kcal / mL, the uniformity is "◎", the pH is 3.8, the viscosity is 2,719 ± 140 mPa · s, the stability is "x", and the discharge with one hand is performed. The ease of use was "x". The results are shown in Table 3.

(Comparative Example 2)
In Comparative Example 2, a nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that the amount of agar added was changed so that the concentration of agar was 0.175 g / 50 mL. The calorific value of the obtained nutritional composition was 4.0 kcal / mL, the uniformity was "◎", the pH was 3.8, the viscosity was 25,128 ± 2,663 mPa · s, the stability was "x", and one hand was used. The ease of discharge was "x". The results are shown in Table 3.

As is clear from the above, it was clarified that in each example, it is easier to discharge with one hand as compared with each comparative example.

1 Package 10 Container 20 Opening 25 Lid 30 Container body

Claims (9)

It contains nutrients of proteins, fats and carbohydrates, has a viscosity at 25 ° C. of 3,500 mPa · s or more and 22,000 mPa · s or less, and has a calorific value of 2.5 kcal / mL or more and 4.5 kcal / mL or less. A package comprising a calorie nutritional composition and a container filled with the high-calorie nutritional composition and having a capacity of 40 to 60 mL. The package according to claim 1, wherein the container has a size that can be held by one hand. The package according to claim 1 or 2, wherein the container has a height of 105 mm or less and a width of 84 mm or less. The package according to any one of claims 1 to 3, wherein the container is a container with a straw and the inner diameter of the straw is 8.33 mm. The package according to any one of claims 1 to 4, wherein the high-calorie nutritional composition further contains agar. The package according to any one of claims 1 to 5, wherein the high-calorie nutritional composition has a pH of 3.0 or more and 4.0 or less. The package according to any one of claims 1 to 6, wherein the content of the protein in the high-calorie nutritional composition is 5.0 g or more and 15.0 g or less in 50 mL. The package according to any one of claims 1 to 7, wherein the content of the lipid in the high-calorie nutritional composition is 4.0 g or more and 15.0 g or less in 50 mL. The package according to any one of claims 1 to 8, wherein the content of the carbohydrate in the high-calorie nutritional composition is 12.5 g or more and 20.0 g or less in 50 mL.

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