JP4993589B2 - Liquid nutrition composition containing whey peptide - Google Patents
Liquid nutrition composition containing whey peptide Download PDFInfo
- Publication number
- JP4993589B2 JP4993589B2 JP2007093171A JP2007093171A JP4993589B2 JP 4993589 B2 JP4993589 B2 JP 4993589B2 JP 2007093171 A JP2007093171 A JP 2007093171A JP 2007093171 A JP2007093171 A JP 2007093171A JP 4993589 B2 JP4993589 B2 JP 4993589B2
- Authority
- JP
- Japan
- Prior art keywords
- whey
- dextrin
- whey peptide
- peptide
- nutritional composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 102000007544 Whey Proteins Human genes 0.000 title claims description 137
- 108010046377 Whey Proteins Proteins 0.000 title claims description 137
- 239000005862 Whey Substances 0.000 title claims description 134
- 108090000765 processed proteins & peptides Proteins 0.000 title claims description 121
- 239000000203 mixture Substances 0.000 title claims description 96
- 235000016709 nutrition Nutrition 0.000 title claims description 74
- 239000007788 liquid Substances 0.000 title claims description 73
- 230000035764 nutrition Effects 0.000 title claims description 17
- 230000001954 sterilising effect Effects 0.000 claims description 54
- 238000004659 sterilization and disinfection Methods 0.000 claims description 54
- 229920001353 Dextrin Polymers 0.000 claims description 53
- 239000004375 Dextrin Substances 0.000 claims description 49
- 235000019425 dextrin Nutrition 0.000 claims description 49
- 238000000034 method Methods 0.000 claims description 31
- 230000003204 osmotic effect Effects 0.000 claims description 28
- 102000004169 proteins and genes Human genes 0.000 claims description 26
- 108090000623 proteins and genes Proteins 0.000 claims description 26
- 150000001720 carbohydrates Chemical class 0.000 claims description 9
- 150000002632 lipids Chemical class 0.000 claims description 6
- 235000013351 cheese Nutrition 0.000 claims description 4
- FYGDTMLNYKFZSV-MRCIVHHJSA-N dextrin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)OC1O[C@@H]1[C@@H](CO)OC(O[C@@H]2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-MRCIVHHJSA-N 0.000 claims description 4
- 244000017020 Ipomoea batatas Species 0.000 claims description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 3
- 240000003183 Manihot esculenta Species 0.000 claims description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 description 27
- 235000018102 proteins Nutrition 0.000 description 25
- 238000002360 preparation method Methods 0.000 description 21
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 14
- 206010012735 Diarrhoea Diseases 0.000 description 13
- 229940024606 amino acid Drugs 0.000 description 13
- 235000001014 amino acid Nutrition 0.000 description 13
- 150000001413 amino acids Chemical class 0.000 description 13
- -1 inorganic acid salts Chemical class 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 12
- 238000002156 mixing Methods 0.000 description 11
- 102000004196 processed proteins & peptides Human genes 0.000 description 11
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 239000002994 raw material Substances 0.000 description 8
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- 229930003231 vitamin Natural products 0.000 description 8
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- 229910052757 nitrogen Inorganic materials 0.000 description 7
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- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 6
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 6
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 6
- 235000014633 carbohydrates Nutrition 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 235000014113 dietary fatty acids Nutrition 0.000 description 6
- 230000001079 digestive effect Effects 0.000 description 6
- 229930195729 fatty acid Natural products 0.000 description 6
- 239000000194 fatty acid Substances 0.000 description 6
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 5
- 229960002685 biotin Drugs 0.000 description 5
- 235000020958 biotin Nutrition 0.000 description 5
- 239000011616 biotin Substances 0.000 description 5
- 210000001124 body fluid Anatomy 0.000 description 5
- 239000010839 body fluid Substances 0.000 description 5
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- 150000003722 vitamin derivatives Chemical class 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 230000029087 digestion Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 229920003023 plastic Polymers 0.000 description 4
- 239000004033 plastic Substances 0.000 description 4
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 3
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- 239000001736 Calcium glycerylphosphate Substances 0.000 description 3
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 3
- OCUCCJIRFHNWBP-IYEMJOQQSA-L Copper gluconate Chemical compound [Cu+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O OCUCCJIRFHNWBP-IYEMJOQQSA-L 0.000 description 3
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 3
- 102000014171 Milk Proteins Human genes 0.000 description 3
- 108010011756 Milk Proteins Proteins 0.000 description 3
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 3
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 3
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 3
- 229930003451 Vitamin B1 Natural products 0.000 description 3
- 229930003779 Vitamin B12 Natural products 0.000 description 3
- 229930003471 Vitamin B2 Natural products 0.000 description 3
- LXNHXLLTXMVWPM-UHFFFAOYSA-N Vitamin B6 Natural products CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 3
- 229930003427 Vitamin E Natural products 0.000 description 3
- PFRQBZFETXBLTP-UHFFFAOYSA-N Vitamin K2 Natural products C1=CC=C2C(=O)C(CC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)C)=C(C)C(=O)C2=C1 PFRQBZFETXBLTP-UHFFFAOYSA-N 0.000 description 3
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 3
- UHHRFSOMMCWGSO-UHFFFAOYSA-L calcium glycerophosphate Chemical compound [Ca+2].OCC(CO)OP([O-])([O-])=O UHHRFSOMMCWGSO-UHFFFAOYSA-L 0.000 description 3
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- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 description 3
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 3
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- NPFOYSMITVOQOS-UHFFFAOYSA-K iron(III) citrate Chemical compound [Fe+3].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NPFOYSMITVOQOS-UHFFFAOYSA-K 0.000 description 3
- 229910001629 magnesium chloride Inorganic materials 0.000 description 3
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- 238000004128 high performance liquid chromatography Methods 0.000 description 2
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- 239000004310 lactic acid Substances 0.000 description 2
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Description
本発明は、経管投与または経口摂取で栄養補給を必要とする外科手術患者や低栄養状態の患者に対して、効率的に熱量、蛋白源、糖質、電解質、ミネラル、微量元素、およびビタミンの補給ができる液状の乳清ペプチド含有栄養組成物に関する。さらに詳しくは、蛋白源として平均分子量３００〜１５００ダルトンの乳清ペプチドを２．８〜６．０重量％、糖質としてＤＥ６〜１６のデキストリンを１５〜３０重量％配合し、実質的に脂質を配合せず、１ｍＬあたりの熱量が１．０〜１．４ｋｃａｌとなる液状の栄養組成物であって、加熱殺菌後も液状であり、その浸透圧が３００〜５００ｍＯｓｍ／ｋｇ以下、粘度が３０ｍＰａ・ｓ以下である乳清ペプチド含有栄養組成物に関するものである。 The present invention is effective for caloric, protein sources, carbohydrates, electrolytes, minerals, trace elements, and vitamins for surgical patients who need nutritional supplementation by tube administration or ingestion or for patients with malnutrition. It is related with the nutrition composition containing a liquid whey peptide which can be replenished. More specifically, 2.8 to 6.0% by weight of whey peptide having an average molecular weight of 300 to 1500 daltons as a protein source, 15 to 30% by weight of dextrin of DE6 to 16 as a carbohydrate, and substantially containing lipids. It is a liquid nutritional composition in which the amount of heat per mL is 1.0 to 1.4 kcal without blending, and it is liquid even after heat sterilization, and its osmotic pressure is 300 to 500 mOsm / kg or less, and its viscosity is 30 mPa · It is related with the whey peptide containing nutritional composition which is below s.
外科手術患者や経口摂取不十分な低栄養状態の患者の栄養管理に使用する栄養剤は、使用時に水で溶解して使用する粉末状のものと、そのまま使用でき利便性に液状のものとが存在しているが、後者は、製造にあたって殺菌を行なう必要があり、殺菌時の熱によって栄養剤が変質したり凝集したりしないよう、組成設定に制限を受けるという問題がある。また、栄養剤は、配合される蛋白源の種類によって、半消化態栄養剤、消化態栄養剤、および成分栄養剤に大別される。半消化態栄養剤は、全ての栄養素がバランスよく配合されているが、蛋白源として分子量の大きい、１００００〜１０００００ダルトン程度の蛋白質を配合しているため、消化を必要とし、残渣が多くなる。また、脂肪を含有することから、脂肪吸収障害の患者においては下痢の発生の原因となる。さらに、流動性が悪く、経管投与の際に栄養チューブの閉塞が発生するといった問題点もある。消化態栄養剤は蛋白源として低分子ペプチド、成分栄養剤はアミノ酸を配合しているため、消化を必要とせず、すべての成分がほぼ完全に吸収されるので、低残査である。また、最小限の脂肪しか配合されておらず、腸を安静に保つことができるといった特徴を有している。特に、高カロリー投与が可能なことから消化器外科における術前術後管理に用いられている。さらに、流動性が良く、６．５Ｆｒのような細い栄養チューブでも閉塞することなく投与することができる。
しかし、消化態栄養剤または成分栄養剤は、糖質のほか、低分子ペプチドまたはアミノ酸を蛋白源として配合するため半消化態栄養剤より浸透圧が非常に高くなり、下痢の発生が問題となる。このように、消化態栄養剤または成分栄養剤は、消化を必要とせず低残渣で、高カロリー投与が可能で、チューブ流動性に優れるものの、体液の浸透圧より極めて高い浸透圧を有いているため、下痢の発生に非常に問題があった。
ところで、ペプチドは、乳蛋白、動物性蛋白、植物性蛋白などの原料から製造される。乳清ペプチドは、乳清を部分加水分解して得られるもので、アミノ酸組成に優れており、アミノ酸を追加して成分調整を図る必要のない栄養学的にも優れた蛋白源である。さらに、乳清ペプチドは味覚的にも他の蛋白源を用いたものより、生臭さ、硫黄臭などがなく、経口摂取時の抵抗が少なく、また各種フレーバー等の調味剤による味の調整も容易である。しかし、乳清ペプチドは、殺菌時等の熱によって、粘度が上昇したり、凝集や沈殿等の変質を起こしやすい傾向にあり、非常に扱いが難しい素材である。そのため、乳清ペプチドを蛋白源として用いて加熱殺菌を行なっても安定で低粘度を維持した消化態栄養剤の製造は困難であった。特許文献１（特開20032-315548）でも、タンパク質,ペプチドまたはアミノ酸を含有する栄養飲料に関する発明におけるタンパク質の具体例として乳清との記載はあるが、実際に乳清ペプチドを用いて加熱滅菌を行なっても安定で低粘度を維持する飲料を製造した例は開示されていない。
Nutrients used for nutritional management of surgical patients and undernutrition patients who are inadequately ingested are either in powder form that is dissolved in water during use or in liquid form for convenience. Although the latter exists, the latter needs to be sterilized in production, and there is a problem that the composition setting is limited so that the nutrient is not altered or aggregated by heat during sterilization. Further, nutrients are roughly classified into semi-digested nutrients, digested nutrients, and component nutrients depending on the type of protein source to be blended. Semi-digested nutrients contain all nutrients in a well-balanced manner, but since they contain a protein with a high molecular weight of about 10,000 to 100,000 daltons as a protein source, digestion is required and residue is increased. In addition, since it contains fat, it causes diarrhea in patients with fat absorption disorders. In addition, the fluidity is poor, and there is a problem that the feeding tube is blocked during tube administration. Digestive nutrients contain low molecular weight peptides as protein sources, and component nutrients contain amino acids, so digestion is not required and all components are almost completely absorbed, resulting in a low residue. In addition, only a minimum amount of fat is blended, and the intestine can be kept calm. In particular, since it is possible to administer high calories, it is used for preoperative and postoperative management in digestive surgery. Furthermore, it has good fluidity and can be administered without occlusion even in a thin feeding tube such as 6.5 Fr.
However, digestive nutrients or component nutrients contain saccharides and low molecular weight peptides or amino acids as protein sources, so the osmotic pressure is much higher than semi-digested nutrients, and the occurrence of diarrhea becomes a problem. . In this way, digestive nutrients or component nutrients do not require digestion, are low in residue, can be administered with high calories, and have excellent tube fluidity, but have an osmotic pressure that is extremely higher than the osmotic pressure of body fluids. Therefore, the occurrence of diarrhea was very problematic.
By the way, peptides are produced from raw materials such as milk protein, animal protein, and vegetable protein. Whey peptide is obtained by partially hydrolyzing whey and is excellent in amino acid composition and is a nutritionally excellent protein source that does not require adjustment of ingredients by adding amino acids. In addition, whey peptides are tasteless and have no raw odor or sulfur odor than other protein sources, have less resistance when taken orally, and can be easily adjusted with flavors such as flavors. It is. However, whey peptides are very difficult to handle because they tend to increase in viscosity or undergo alteration such as aggregation and precipitation due to heat during sterilization. For this reason, it has been difficult to produce a digestive nutrient that maintains a stable and low viscosity even when heat-sterilized using a whey peptide as a protein source. Even in Patent Document 1 (Japanese Patent Laid-Open No. 20032-315548), although there is a description of whey as a specific example of a protein in an invention relating to a nutritional drink containing protein, peptide or amino acid, heat sterilization is actually performed using whey peptide. There is no disclosure of an example of producing a beverage that is stable and maintains a low viscosity even when performed.
本発明の目的は、上記の状況を鑑みてなされたもので、加熱殺菌を行なっても安定であり、低残渣で消化管への負担が少なく、栄養学的に価値があり、調製が簡単で、高カロリー投与が可能であり、チューブ流動性に優れ、かつ、下痢の発生を起こりにくくした液状の乳清ペプチド含有栄養組成物を提供するものである。 The object of the present invention has been made in view of the above situation, and is stable even when heat-sterilized, has low residue, has a low burden on the digestive tract, is nutritionally valuable, and is easy to prepare. The present invention provides a liquid whey peptide-containing nutritional composition capable of high-calorie administration, excellent in tube fluidity, and less likely to cause diarrhea.
本発明の目的は、上記の状況を鑑みて、前記目的を達成すべく鋭意研究を重ねた結果、液状の乳清ペプチド含有栄養組成物において、蛋白源として平均分子量３００〜１５００ダルトンの乳清ペプチド、糖質としてＤＥ６〜１６のデキストリンを配合させることにより、アミノ酸組成に優れ、栄養学的に価値が高く、かつ、体液の浸透圧に近い乳清ペプチド含有栄養組成物が得られることを見出し、この知見に基づき本発明を完成するに至った。
すなわち、本発明は、以下の（１）〜（４）に示したものである。
In view of the above situation, the object of the present invention is to obtain the whey peptide having an average molecular weight of 300 to 1,500 daltons as a protein source in a liquid whey peptide-containing nutritional composition as a result of intensive studies to achieve the above object. , By adding a dextrin of DE 6-16 as a saccharide, it is found that a whey peptide-containing nutritional composition that is excellent in amino acid composition, highly nutritionally valuable, and close to the osmotic pressure of body fluids can be obtained, Based on this finding, the present invention has been completed.
That is, this invention is shown to the following (1)-(4).
（１）蛋白源として平均分子量３００〜１５００ダルトンの乳清ペプチドを２．８〜６．０重量％、糖質としてＤＥ６〜１６のデキストリンを１５〜３５重量％配合し、実質的に脂質を配合せず、１ｍＬあたりの熱量が１．０〜１．４ｋｃａｌとなる液状の栄養組成物であって、浸透圧が３００〜５００ｍＯｓｍ／ｋｇ、粘度が３０ｍＰａ・ｓ以下である加熱殺菌された乳清ペプチド含有栄養組成物。
（２）乳清ペプチドが、チーズホエイ由来、スイートホエイ由来、脱乳糖ホエイ由来、脱塩ホエイ由来のいずれかである上記（１）に記載の乳清ペプチド含有栄養組成物。
（３）デキストリンが、とうもろこしデキストリン、馬鈴薯デキストリン、甘藷デキストリン、ワキシーコーンデキストリン、ワキシーライスデキストリン、ワキシーミロデキストリン、タピオカデキストリンのいずれかからなる上記（１）または（２）に記載の乳清ペプチド含有栄養組成物。
（４）加熱殺菌方法が、ＵＨＴ殺菌法、または、レトルト殺菌法である上記（１）〜（３）のいずれかに記載の乳清ペプチド含有栄養組成物。
(1) 2.8-6.0% by weight of whey peptide having an average molecular weight of 300-1500 Dalton as protein source, 15-35% by weight of dextrin of DE6-16 as carbohydrate, and substantially lipid No, a liquid nutritional composition having a calorie per mL of 1.0 to 1.4 kcal, an osmotic pressure of 300 to 500 mOsm / kg, and a viscosity of 30 mPa · s or less. Containing nutritional composition.
(2) The whey peptide-containing nutrition composition according to (1) above, wherein the whey peptide is derived from cheese whey, sweet whey, delactose whey, or desalted whey.
(3) The whey peptide-containing nutrition according to (1) or (2), wherein the dextrin is any one of corn dextrin, potato dextrin, sweet potato dextrin, waxy corn dextrin, waxy rice dextrin, waxy mylodextrin, tapioca dextrin Composition.
(4) The whey peptide-containing nutrition composition according to any one of (1) to (3), wherein the heat sterilization method is a UHT sterilization method or a retort sterilization method.
以上述べたように、本発明の乳清ペプチド含有液状栄養組成物は、蛋白源として平均分子量３００〜１５００ダルトンの乳清ペプチドを２．８〜６．０重量％、糖質としてＤＥ６〜１６のデキストリンを１５〜３０重量％配合し、実質的に脂質を配合せず、１ｍＬあたりの熱量が１．０〜１．４ｋｃａｌとなる液状の栄養組成物であって、浸透圧が３００〜５００ｍＯｓｍ／ｋｇ、粘度が３０ｍＰａ・ｓ以下である加熱殺菌された乳清ペプチド含有栄養組成物であるので、低残渣で消化管に負担が少なく、アミノ酸組成に優れ、栄養学的に価値があり、加熱滅菌されているにもかかわらず凝集等の変質のおそれがなく、低粘度であるので、高カロリー投与が可能であり、投与経路として経管投与を選択し栄養チューブを用いた際にもチューブ閉塞が発生せず、かつ、浸透圧による下痢を起こりにくくした液状の栄養剤を提供することができる。 As described above, the whey peptide-containing liquid nutritional composition of the present invention comprises 2.8 to 6.0% by weight of whey peptide having an average molecular weight of 300 to 1500 daltons as a protein source and DE6 to 16 as carbohydrates. A liquid nutritional composition containing 15 to 30% by weight of dextrin, substantially not containing lipid, and having a calorie per mL of 1.0 to 1.4 kcal, with an osmotic pressure of 300 to 500 mOsm / kg Because it is a heat-sterilized whey peptide-containing nutritional composition with a viscosity of 30 mPa · s or less, it has a low residue, less burden on the digestive tract, excellent amino acid composition, nutritionally valuable, and heat-sterilized In spite of this, there is no risk of alteration such as agglomeration and the viscosity is low, so it is possible to administer high calories, and even when a tube is selected as the administration route and a feeding tube is used Not obstructed occur, and can provide a nutrient liquid, which was less likely to occur diarrhea by osmotic pressure.
以下、本発明の乳清ペプチド含有液状栄養組成物を詳細に説明する。
本発明において液状とは、加熱殺菌された後に、乳清ペプチド含有液状栄養組成物に不溶性の沈殿物や凝集物の発生のない状態を意味する。
本発明の乳清ペプチド含有液状栄養組成物で使用する蛋白源としては、従来から食品に慣用される平均分子量３００〜１５００ダルトン、好ましくは３００〜１２００ダルトン、より好ましくは３００〜１０００ダルトンの乳清ペプチドであれば特に限定されるものではない。また、平均分子量の異なる乳清ペプチドを組み合わせて使用しても良い。なお、本発明において平均分子量とは、重量平均分子量を意味する。
乳清ペプチドの平均分子量が３００ダルトンより小さいと、乳清ペプチド含有液状栄養組成物の加熱殺菌後の浸透圧が高くなり、下痢の発生の頻度が高くなる。乳清ペプチドの平均分子量が１５００ダルトンより大きいと、摂取後に消化を必要とし、残渣が多くなるばかりでなく、製造時における加熱殺菌後に乳清ペプチド含有液状栄養組成物は液状とならず、不溶性の凝集物や沈殿物を生じ、さらに粘度も高くなってしまうので経管投与の際にチューブ閉塞の原因となり、投与が困難となる。
本発明において、乳清ペプチドの平均分子量を求める方法は、当該技術分野における慣用技術ならびに知識がそのまま、もしくは適宜変更を加えた形で適用され、代表的にはゲルろ過クロマトグラフィーが挙げられる。すなわち、高速液体クロマトグラフィー装置に紫外可視分光検出器を連結し、乳清ペプチドをゲルろ過カラムに供し、溶離液を流すことによって溶離した乳清ペプチドを分析する方法である。この方法を用いた場合、乳清ペプチドの平均分子量は、紫外可視分光検出器の感度から高速液体クロマトグラフィー装置のデータ処理装置から計算することにより、求めることができる。
Hereinafter, the whey peptide-containing liquid nutrition composition of the present invention will be described in detail.
In the present invention, the liquid state means a state in which no precipitates or aggregates insoluble in the whey peptide-containing liquid nutritional composition are generated after heat sterilization.
As a protein source used in the whey peptide-containing liquid nutrition composition of the present invention, whey having an average molecular weight of 300 to 1500 daltons, preferably 300 to 1200 daltons, and more preferably 300 to 1000 daltons conventionally used in foods. If it is a peptide, it will not specifically limit. Further, whey peptides having different average molecular weights may be used in combination. In the present invention, the average molecular weight means a weight average molecular weight.
When the average molecular weight of the whey peptide is less than 300 daltons, the osmotic pressure after heat sterilization of the whey peptide-containing liquid nutritional composition increases, and the frequency of occurrence of diarrhea increases. If the average molecular weight of the whey peptide is greater than 1500 Dalton, digestion is required after ingestion, and not only the residue is increased, but also the whey peptide-containing liquid nutritional composition does not become liquid after heat sterilization at the time of manufacture and is insoluble. Aggregates and precipitates are formed, and the viscosity becomes higher, which causes tube blockage during tube administration and makes administration difficult.
In the present invention, the method for obtaining the average molecular weight of whey peptides is applied with conventional techniques and knowledge in the technical field as they are or with appropriate modifications, and typically includes gel filtration chromatography. That is, it is a method of analyzing the eluted whey peptide by connecting an ultraviolet-visible spectroscopic detector to a high performance liquid chromatography apparatus, applying the whey peptide to a gel filtration column, and flowing an eluent. When this method is used, the average molecular weight of the whey peptide can be determined from the sensitivity of the UV-visible spectroscopic detector by calculating from the data processing device of the high performance liquid chromatography device.
本発明の乳清ペプチド含有栄養組成物で使用する乳清ペプチドの原料となる乳清（ホエイ）は、従来の方法によって製造されるものが使用できる。例えば、乳清ペプチドは、チーズやカゼインの製造工程で副生成物として得られた乳清をスプレードライ、真空濃縮法、浸透膜法、逆浸透（ＲＯ）法、限界濾過（ＵＦ）法、極微濾過法、電気透析法、イオン交換法、結晶化等の加工法でタンパク成分を分離し、これをペプシンやトリプシン等の酵素を用いて加水分解することによって得ることができる。また、原料となる乳清は、チーズホエイ（酸ホエイ）、スイートホエイ、脱乳糖ホエイ、脱塩ホエイなどから適宜選択することができる。また、乳清蛋白濃縮物（ＷＰＣ）、乳清蛋白単離物（ＷＰＩ）、α−ラクトアルブミン、β―ラクトグロブリン、ラクトフェリン等乳清から加工・製造されたものを乳清タンパクとして用いることができる。
本発明の乳清ペプチド含有液状栄養組成物に配合される乳清ペプチドの配合量は、２．８〜６．０重量％、好ましくは３．０〜５．８重量％、より好ましくは３．０〜５．５重量％の範囲内である。乳清ペプチドの配合量が２．８重量％より少ないと、蛋白源として栄養学的に不十分である。乳清ペプチドの配合量が６．０重量％より多いと、乳清ペプチド含有液状栄養組成物の加熱殺菌後の浸透圧が高くなり、下痢の発生の頻度が高くなる。
What is manufactured by the conventional method can be used for the whey used as the raw material of the whey peptide used with the whey peptide containing nutrient composition of this invention. For example, whey peptides can be obtained by spray drying, vacuum concentration, osmosis membrane method, reverse osmosis (RO) method, ultrafiltration (UF) method, ultrafine whey obtained as a by-product in the cheese or casein production process. The protein component can be separated by a processing method such as filtration, electrodialysis, ion exchange, or crystallization, and then hydrolyzed using an enzyme such as pepsin or trypsin. Moreover, the whey used as a raw material can be appropriately selected from cheese whey (acid whey), sweet whey, delactose whey, desalted whey and the like. In addition, whey protein concentrate (WPC), whey protein isolate (WPI), α-lactalbumin, β-lactoglobulin, lactoferrin, etc. processed and manufactured from whey may be used as whey protein. it can.
The compounding quantity of the whey peptide mix | blended with the whey peptide containing liquid nutrition composition of this invention is 2.8 to 6.0 weight%, Preferably it is 3.0 to 5.8 weight%, More preferably, it is 3. It is in the range of 0 to 5.5% by weight. If the whey peptide content is less than 2.8% by weight, it is nutritionally insufficient as a protein source. When the amount of whey peptide is more than 6.0% by weight, the osmotic pressure after heat sterilization of the whey peptide-containing liquid nutritional composition is increased, and the frequency of occurrence of diarrhea is increased.
本発明の乳清ペプチド含有液状栄養組成物には、乳清以外のペプチドを配合させてもよい。ペプチドの由来としては、カゼイン、乳蛋白濃縮物（ＴＭＰ）などの乳蛋白、卵白、コラーゲン、プロタミンなどの動物性蛋白、大豆、小麦、とうもろこしなどの植物性蛋白などから製造されたペプチドなどがある。
本発明の乳清ペプチド含有液状栄養組成物には、本発明の主旨を逸脱しない範囲で、すなわち、浸透圧の上昇に大きく影響を与えない程度であれば、アミノ酸を配合させてもよい。アミノ酸としては、必須アミノ酸または非必須アミノ酸などの各種アミノ酸が挙げられる。具体的には、例えば、イソロイシン、ロイシン、バリン、リジン、メチオニン、フェニルアラニン、トレオニン、トリプトファン、アルギニン、ヒスチジン、グリシン、アラニン、プロリン、アスパラギン酸、セリン、チロシン、グルタミン酸、システイン、タウリン、カルニチン、オルニチンなどが挙げられる。これらのアミノ酸は、必ずしも遊離アミノ酸の形で含有されている必要はなく、無機酸塩（例えば、Ｌ−リジン塩酸塩等）、有機酸塩（例えば、Ｌ−リジン酢酸塩、Ｌ−リジンリンゴ酸塩等）、生体内で加水分解可能なエステル体（例えば、Ｌ−チロシンメチルエステル、Ｌ−メチオニンメチルエステル、Ｌ−メチオニンエチルエステル等）、Ｎ−置換体（例えば、Ｎ−アセチル−Ｌ−トリプトファン、Ｎ−アセチル−Ｌ−システイン、Ｎ−アセチル−Ｌ−プロリン等）などの形で配合されていてもよい。
The whey peptide-containing liquid nutrition composition of the present invention may contain a peptide other than whey. Peptides are derived from milk proteins such as casein and milk protein concentrate (TMP), animal proteins such as egg white, collagen and protamine, and peptides produced from vegetable proteins such as soybean, wheat and corn. .
The whey peptide-containing liquid nutritional composition of the present invention may be mixed with an amino acid as long as it does not depart from the gist of the present invention, that is, it does not significantly affect the increase in osmotic pressure. Examples of amino acids include various amino acids such as essential amino acids and non-essential amino acids. Specifically, for example, isoleucine, leucine, valine, lysine, methionine, phenylalanine, threonine, tryptophan, arginine, histidine, glycine, alanine, proline, aspartic acid, serine, tyrosine, glutamic acid, cysteine, taurine, carnitine, ornithine, etc. Is mentioned. These amino acids do not necessarily need to be contained in the form of free amino acids, but are inorganic acid salts (for example, L-lysine hydrochloride) and organic acid salts (for example, L-lysine acetate, L-lysine malic acid). Salts), ester bodies that can be hydrolyzed in vivo (for example, L-tyrosine methyl ester, L-methionine methyl ester, L-methionine ethyl ester, etc.), N-substituted products (for example, N-acetyl-L-tryptophan) , N-acetyl-L-cysteine, N-acetyl-L-proline, etc.).
本発明の乳清ペプチド含有液状栄養組成物で使用するデキストリンとしては、従来から食品に慣用されるＤＥ６〜１６、好ましくはＤＥ７〜１５、より好ましくはＤＥ１０〜１３のデキストリンであれば特に限定されるものではない。デキストリンのＤＥが６より小さいと、乳清ペプチド含有液状栄養組成物の加熱殺菌後の粘度が高くなり、チューブ流動性が悪くなるため、経管投与が困難となる。デキストリンのＤＥが１６より大きいと、乳清ペプチド含有液状栄養組成物の加熱殺菌後の浸透圧が高くなり、下痢の発生の頻度が高くなる。また、これらの中から１種類以上ないし数種類のデキストリンの組み合わせでもよい。 The dextrin used in the whey peptide-containing liquid nutritional composition of the present invention is particularly limited as long as it is a dextrin of DE6-16, preferably DE7-15, more preferably DE10-13, which has been conventionally used in foods. It is not a thing. When DE of dextrin is smaller than 6, the viscosity of the whey peptide-containing liquid nutritional composition after heat sterilization becomes high, and the tube fluidity becomes poor, so that tube administration becomes difficult. When DE of dextrin is larger than 16, the osmotic pressure after heat sterilization of the whey peptide-containing liquid nutritional composition is increased, and the frequency of occurrence of diarrhea is increased. Also, a combination of one or more or several dextrins may be used.
ここで、デキストリンのＤＥとは、Ｄｅｘｔｒｏｓｅ Ｅｑｕｉｖａｌｅｎｔの略称で、デキストリンの加水分解の程度を意味し、次の式で表される。
ＤＥ＝直接還元糖（グルコース換算）／固形分×１００
デキストリンのＤＥを求める方法は、当該技術分野における慣用技術ならびに知識がそのまま、もしくは適宜変更を加えた形で適用され、代表的にはソモジ法が挙げられる。
本発明の乳清ペプチド含有液状栄養組成物で使用するデキストリンは、従来の方法によって製造されるものが使用できる。すなわち、澱粉を酸分解して得られるデキストリンや、α−アミラーゼなどの酵素で処理することにより得られるデキストリンのいずれでも良い。デキストリンの原料となる澱粉は、いずれの由来でも良いが、とうもろこし、馬鈴薯、甘藷、ワキシーコーン、ワキシーライス、ワキシーミロ、タピオカなどの澱粉が利用でき、これらの中から１種類以上ないし数種類の原料の組み合わせでもよい。
本発明の乳清ペプチド含有液状栄養組成物に配合されるＤＥ６〜１６のデキストリンの配合量は、１５〜３０重量％、好ましくは１８〜２８重量％、より好ましくは２０〜２５重量％の範囲内である。ＤＥ６〜１６のデキストリンの配合量が１５重量％より少ないと、糖質として栄養学的に不十分である。ＤＥ６〜１６のデキストリンの配合量が３０重量％より多いと、乳清ペプチド含有液状栄養組成物の加熱殺菌後の浸透圧が高くなり、下痢の発生の頻度が高くなる。
本発明の乳清ペプチド含有液状栄養組成物には、本発明の主旨を逸脱しない範囲で、すなわち、浸透圧の上昇に大きく影響を与えない程度であれば、ＤＥ６〜１６以外のデキストリン、または、デキストリン以外の糖質、例えば、単糖類、二糖類、オリゴ糖類を配合させてもよい。具体的には、単糖類としては、ブドウ糖、果糖、ガラクトース、糖アルコール、マンニトール、キシリトール、イノシトール、ソルビトールなどが挙げられる。二糖類としては、ショ糖、乳糖、麦芽糖、トレハオースなどが挙げられる。オリゴ糖としては、３〜６単位程度の上記の単糖類の重合体が挙げられる。
Here, DE of dextrin is an abbreviation for Dextrose Equivalent, which means the degree of hydrolysis of dextrin and is represented by the following formula.
DE = direct reducing sugar (glucose equivalent) / solid content × 100
A method for obtaining DE of dextrin is applied as it is, with conventional techniques and knowledge in the technical field as it is or with appropriate modifications, and a typical example is the somoji method.
As the dextrin used in the whey peptide-containing liquid nutritional composition of the present invention, those produced by conventional methods can be used. That is, either dextrin obtained by acid decomposition of starch or dextrin obtained by treating with an enzyme such as α-amylase may be used. The dextrin raw material starch may be of any origin, but starches such as corn, potato, sweet potato, waxy corn, waxy rice, waxy milo, tapioca can be used, and combinations of one or more or several of these raw materials But you can.
The amount of dextrin of DE6-16 blended in the whey peptide-containing liquid nutritional composition of the present invention is in the range of 15-30 wt%, preferably 18-28 wt%, more preferably 20-25 wt%. It is. When the blending amount of the dextrin of DE6 to 16 is less than 15% by weight, it is nutritionally insufficient as a carbohydrate. When the blending amount of the dextrin of DE6 to 16 is more than 30% by weight, the osmotic pressure after heat sterilization of the whey peptide-containing liquid nutritional composition becomes high, and the frequency of occurrence of diarrhea increases.
In the whey peptide-containing liquid nutritional composition of the present invention, a dextrin other than DE6-16, or a dextrin other than DE6-16, as long as it does not significantly affect the increase in osmotic pressure, without departing from the gist of the present invention, Carbohydrates other than dextrin, for example, monosaccharides, disaccharides, and oligosaccharides may be added. Specifically, monosaccharides include glucose, fructose, galactose, sugar alcohol, mannitol, xylitol, inositol, sorbitol, and the like. Examples of the disaccharide include sucrose, lactose, maltose, trehaose and the like. Examples of the oligosaccharide include a polymer of the above monosaccharide having about 3 to 6 units.
本発明の乳清ペプチド含有液状栄養組成物に用いる電解質およびミネラルとして、ナトリウム、カリウム、カルシウム、マグネシウム、リン、微量元素としては、鉄、銅、亜鉛、マンガン、セレン、ヨウ素、クロム、およびモリブデン等が挙げられ、これら複数をできる限り組み合わせて配合するのが好ましい。これらは、無機電解質成分として配合されていても良いし、有機電解質として配合されていてもよい。無機電解質成分としては、例えば、塩化物、硫酸化物、炭酸化物、リン酸化物などのアルカリ金属またはアルカリ土類金属の塩類が挙げられる。また、有機電解質成分としては、有機酸、例えばクエン酸、乳酸、アミノ酸（例えば、グルタミン酸、アスパラギン酸など）、アルギン酸、リンゴ酸またはグルコン酸と、無機塩基、例えばアルカリ金属またはアルカリ土類金属との塩類が挙げられる。また、微量元素については、高濃度の微量元素化合物を含有する培地内で培養して得られる微量元素蓄積性を有する微生物由来の微量元素含有微生物菌体を用いても良い。 Examples of the electrolyte and mineral used in the whey peptide-containing liquid nutritional composition of the present invention include sodium, potassium, calcium, magnesium, phosphorus, and trace elements such as iron, copper, zinc, manganese, selenium, iodine, chromium, and molybdenum. These are preferably combined in combination as much as possible. These may be blended as an inorganic electrolyte component, or may be blended as an organic electrolyte. Examples of the inorganic electrolyte component include alkali metal or alkaline earth metal salts such as chlorides, sulfates, carbonates, and phosphorus oxides. The organic electrolyte component includes an organic acid such as citric acid, lactic acid, amino acid (such as glutamic acid and aspartic acid), alginic acid, malic acid or gluconic acid and an inorganic base such as an alkali metal or alkaline earth metal. Examples include salts. In addition, as for the trace element, a trace element-containing microbial cell derived from a microorganism having a trace element accumulation property obtained by culturing in a medium containing a high concentration trace element compound may be used.
電解質、ミネラル、および微量元素の配合量としては、栄養組成物１００ｍＬあたり、下記の範囲が適当である。
ナトリウム ５〜６０００ｍｇ、好ましくは１０〜３５００ｍｇ
カリウム １〜３５００ｍｇ、好ましくは２５〜１８００ｍｇ
マグネシウム １〜７４０ｍｇ、好ましくは２５〜３００ｍｇ
カルシウム １０〜２３００ｍｇ、好ましくは２５０〜６００ｍｇ
リン １〜３５００ｍｇ、好ましくは２５〜１５００ｍｇ
鉄 ０．１〜５５ｍｇ、好ましくは１〜１０ｍｇ
銅 ０．０１〜１０ｍｇ、好ましくは０．１〜６ｍｇ
亜鉛 ０．１〜３０ｍｇ、好ましくは１〜１５ｍｇ
マンガン ０．０１〜１１ｍｇ、好ましくは０．１〜４ｍｇ
セレン ０．１〜４５０μｇ、好ましくは１〜３５μｇ
クロム ０．１〜４０μｇ、好ましくは１〜３５μｇ
ヨウ素 ０．１〜３０００μｇ、好ましくは１〜１５０μｇ
モリブデン ０．１〜３２０μｇ、好ましくは１〜２５μｇ
As a compounding quantity of electrolyte, mineral, and a trace element, the following range is suitable per 100 mL of nutritional compositions.
Sodium 5-6000mg, preferably 10-3500mg
Potassium 1-3500 mg, preferably 25-1800 mg
Magnesium 1-740 mg, preferably 25-300 mg
Calcium 10-2300 mg, preferably 250-600 mg
Phosphorus 1-3500 mg, preferably 25-1500 mg
Iron 0.1-55 mg, preferably 1-10 mg
Copper 0.01-10 mg, preferably 0.1-6 mg
Zinc 0.1-30mg, preferably 1-15mg
Manganese 0.01-11 mg, preferably 0.1-4 mg
Selenium 0.1-450 μg, preferably 1-35 μg
Chromium 0.1-40 μg, preferably 1-35 μg
Iodine 0.1-3000 μg, preferably 1-150 μg
Molybdenum 0.1-320 μg, preferably 1-25 μg
本発明の乳清ペプチド含有液状栄養組成物に用いるビタミンとしては、ビタミンＢ１、ビタミンＢ２、ビタミンＢ６、ビタミンＢ１２、ナイアシン、パントテン酸、ビオチン、葉酸、ビタミンＣ、ビタミンＡ、ビタミンＤ、ビタミンＥ、ビタミンＫなどが挙げられ、これら複数をできる限り組み合わせて配合するのが好ましい。ビタミンとして、ビタミン誘導体を使用してもよい。
ビタミンの配合量としては、栄養組成物１００ｍＬあたり、下記の範囲が適当である。
ビタミンＢ１ ０．１〜４０ｍｇ、好ましくは０．３〜２５ｍｇ
ビタミンＢ２ ０．１〜２０ｍｇ、好ましくは０．３３〜１２ｍｇ
ビタミンＢ６ ０．１〜６０ｍｇ、好ましくは０．３〜１０ｍｇ
ビタミンＢ１２ ０．１〜１００μｇ、好ましくは０．６０〜６０μｇ
ナイアシン １〜３００ｍｇ、好ましくは３．３〜６０ｍｇ
パントテン酸 ０．１〜５５ｍｇ、好ましくは１．６５〜３０ｍｇ
ビオチン １〜１０００μｇ、好ましくは１４〜５００μｇ
葉酸 １０〜１０００μｇ、好ましくは６０〜２００μｇ
ビタミンＣ １０〜２０００ｍｇ、好ましくは２４〜１０００ｍｇ
ビタミンＡ ０〜３０００μｇ、好ましくは１３５〜６００μｇ
ビタミンＤ ０．１〜５０μｇ、好ましくは１．５〜５．０μｇ
ビタミンＥ １〜８００ｍｇ、好ましくは２．４〜１５０ｍｇ
ビタミンＫ ０．５〜１０００μｇ、好ましくは２〜７００μｇ
The vitamins used in the whey peptide-containing liquid nutritional composition of the present invention include vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, pantothenic acid, biotin, folic acid, vitamin C, vitamin A, vitamin D, vitamin E, Vitamin K etc. are mentioned, It is preferable to mix | blend these plurality as much as possible. A vitamin derivative may be used as the vitamin.
As the amount of vitamins to be blended, the following range is appropriate per 100 mL of the nutritional composition.
Vitamin B1 0.1-40 mg, preferably 0.3-25 mg
Vitamin B2 0.1-20 mg, preferably 0.33-12 mg
Vitamin B6 0.1-60 mg, preferably 0.3-10 mg
Vitamin B12 0.1-100 μg, preferably 0.60-60 μg
Niacin 1-300 mg, preferably 3.3-60 mg
Pantothenic acid 0.1-55 mg, preferably 1.65-30 mg
Biotin 1-1000 μg, preferably 14-500 μg
Folic acid 10-1000 μg, preferably 60-200 μg
Vitamin C 10-2000 mg, preferably 24-1000 mg
Vitamin A 0-3000 μg, preferably 135-600 μg
Vitamin D 0.1-50 μg, preferably 1.5-5.0 μg
Vitamin E 1-800 mg, preferably 2.4-150 mg
Vitamin K 0.5-1000 μg, preferably 2-700 μg
本発明の乳清ペプチド含有液状栄養組成物は実質的に脂質を含まないが、各原料由来の夾雑物や脂溶性ビタミンなど、少量の脂質の配合を排除するものではなく、従来栄養剤として使用されているものはいずれも本発明の主旨を逸脱しない範囲で許容される。
本発明の乳清ペプチド含有液状栄養組成物の１ｍＬあたりの熱量としては、１．０〜１．４ｋｃａｌ、好ましくは１．０〜１．２５ｋｃａｌである。乳清ペプチド含有液状栄養組成物の１ｍＬあたりの熱量が１．０ｋｃａｌより低いと、栄養学的に十分な熱量が得られない。乳清ペプチド含有液状栄養組成物の１ｍＬあたりの熱量が、１．４ｋｃａｌより高いと、乳清ペプチド含有液状栄養組成物の加熱殺菌後の浸透圧が非常に高くなり、下痢の発生の頻度が高くなる。
The whey peptide-containing liquid nutritional composition of the present invention is substantially free of lipids, but does not exclude the incorporation of small amounts of lipids such as contaminants and fat-soluble vitamins from each raw material, and has been used as a conventional nutritional supplement. Any of those described is allowed without departing from the spirit of the present invention.
The amount of heat per mL of the whey peptide-containing liquid nutritional composition of the present invention is 1.0 to 1.4 kcal, preferably 1.0 to 1.25 kcal. If the amount of heat per 1 mL of the whey peptide-containing liquid nutritional composition is lower than 1.0 kcal, nutritionally sufficient amount of heat cannot be obtained. When the amount of heat per mL of the whey peptide-containing liquid nutritional composition is higher than 1.4 kcal, the osmotic pressure after heat sterilization of the whey peptide-containing liquid nutritional composition becomes very high, and the frequency of occurrence of diarrhea is high. Become.
本発明の乳清ペプチド含有液状栄養組成物の加熱殺菌後の浸透圧としては、３００〜５００ｍＯｓｍ／ｋｇ、好ましくは３５０〜４９０ｍＯｓｍ／ｋｇ以下、より好ましくは３５０〜４８０ｍＯｓｍ／ｋｇ以下である。乳清ペプチド含有液状栄養組成物の加熱殺菌後の浸透圧が５００ｍＯｓｍ／ｋｇより高いと、体液の浸透圧より非常に高くなり、下痢の発生の頻度が高くなる。一方、乳清ペプチド含有液状栄養組成物の加熱殺菌後の浸透圧が３００ｍＯｓｍ／ｋｇ以上であれば、体液の浸透圧に近く、吸収されやすく、下痢の発生が少なくなる。 The osmotic pressure after heat sterilization of the whey peptide-containing liquid nutritional composition of the present invention is 300 to 500 mOsm / kg, preferably 350 to 490 mOsm / kg or less, more preferably 350 to 480 mOsm / kg or less. When the osmotic pressure after heat sterilization of the whey peptide-containing liquid nutritional composition is higher than 500 mOsm / kg, the osmotic pressure of the body fluid is much higher and the frequency of occurrence of diarrhea is increased. On the other hand, if the osmotic pressure after heat sterilization of the whey peptide-containing liquid nutritional composition is 300 mOsm / kg or more, it is close to the osmotic pressure of the body fluid and is easily absorbed, and the occurrence of diarrhea is reduced.
本発明の乳清ペプチド含有液状栄養組成物の加熱殺菌後の粘度としては、３０ｍＰａ・ｓ以下、好ましくは２０ｍＰａ・ｓ以下、より好ましくは１５ｍＰａ・ｓ以下である。乳清ペプチド含有液状栄養組成物の加熱殺菌後の粘度が、３０ｍＰａ・ｓより高いと、経管栄養を実施する際、チューブ流動性が悪くなり、乳清ペプチド含有液状栄養組成物の投与が困難となる。 The viscosity after heat sterilization of the whey peptide-containing liquid nutritional composition of the present invention is 30 mPa · s or less, preferably 20 mPa · s or less, more preferably 15 mPa · s or less. If the viscosity of the whey peptide-containing liquid nutrient composition after heat sterilization is higher than 30 mPa · s, the tube fluidity deteriorates when tube feeding is performed, and it is difficult to administer the whey peptide-containing liquid nutrition composition. It becomes.
本発明の乳清ペプチド含有液状栄養組成物で使用される平均分子量３００〜１５００ダルトンの乳清ペプチドの配合量とＤＥ６〜１６のデキストリンの配合量の比率は、非蛋白カロリー／窒素比から設定することができ、好ましくは８０〜２００の範囲内である。非蛋白カロリー／窒素比が８０より低いと、侵襲時において最も効率よく蛋白源を利用できない。非蛋白カロリー／窒素比が２００より高いと、正常時において最も効率よく蛋白源を利用できない。
ここで、非蛋白カロリー／窒素比は、次の式で表される。
非蛋白カロリー／窒素比＝蛋白源以外の成分の総カロリー（ｋｃａｌ）／蛋白源の窒素含量（ｇ）
The ratio of the blending amount of whey peptide having an average molecular weight of 300 to 1500 daltons and the blending amount of dextrin of DE6 to 16 used in the whey peptide-containing liquid nutritional composition of the present invention is set from the non-protein calorie / nitrogen ratio. Preferably within the range of 80-200. If the non-protein calorie / nitrogen ratio is lower than 80, the protein source cannot be utilized most efficiently during invasion. When the non-protein calorie / nitrogen ratio is higher than 200, the protein source cannot be used most efficiently in the normal state.
Here, the non-protein calorie / nitrogen ratio is expressed by the following equation.
Non-protein calorie / nitrogen ratio = total calories of ingredients other than protein source (kcal) / nitrogen content of protein source (g)
以上、本発明の乳清ペプチド含有液状栄養組成物について説明したが、本発明は、これらに限定されるものではなく、必要に応じて、他の成分類や添加剤などを添加してもよい。例えば、クエン酸、酒石酸、リンゴ酸、コハク酸、乳酸、グリセリン、プロピレングリコール、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、アラビアゴム、色素、香料、保存剤など、通常の食品原料として使用されている添加剤などを適宜添加してもよい。
本発明の乳清ペプチド含有液状栄養組成物は、容器などに充填された状態にあるものも含まれる。容器に充填した場合、栄養組成物をあらかじめ加熱殺菌した後に、無菌的に容器に充填する方法、例えば、ＵＨＴ殺菌法とアセプティック充填法を併用する方法や栄養組成物を容器に充填した後に、容器と一緒に加熱殺菌する方法、例えば、レトルト殺菌法などを採用することができる。なお、ＵＨＴ殺菌法では、間接加熱方式および直接加熱方式のどちらでも行うことができる。加熱殺菌処理方法では、高圧蒸気殺菌、熱水殺菌、熱水シャワー殺菌などの公知の方法を適宜採用することができる。また、殺菌方法の操作条件、例えば、殺菌時間、殺菌温度などは通常のこの種の殺菌操作条件などと同様のものとすることができる。さらに、上記加熱殺菌は、必要に応じて窒素などの不活性ガス雰囲気中で行うことができる。
As mentioned above, although the whey peptide containing liquid nutrition composition of this invention was demonstrated, this invention is not limited to these, You may add another component, an additive, etc. as needed. . For example, citric acid, tartaric acid, malic acid, succinic acid, lactic acid, glycerin, propylene glycol, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, gum arabic, dye, fragrance, You may add suitably the additive currently used as a normal food raw material, such as a preservative.
The whey peptide-containing liquid nutrition composition of the present invention includes those in a state of being filled in a container or the like. When the container is filled, the method of filling the container aseptically after preliminarily heat-sterilizing the nutritional composition, for example, the method using a combination of the UHT sterilization method and the aseptic filling method, or filling the container with the nutritional composition, A method of heat sterilization together with, for example, a retort sterilization method can be employed. In the UHT sterilization method, either an indirect heating method or a direct heating method can be performed. In the heat sterilization treatment method, known methods such as high-pressure steam sterilization, hot water sterilization, hot water shower sterilization can be appropriately employed. In addition, the operation conditions of the sterilization method, such as the sterilization time and the sterilization temperature, can be the same as the normal sterilization operation conditions of this type. Furthermore, the heat sterilization can be performed in an inert gas atmosphere such as nitrogen as necessary.
本発明の乳清ペプチド含有液状栄養組成物を収容する容器としては特に限定されない。
例えば、プラスチックボトル、ペットボトルやカート缶、テトラパックなどの紙製容器、または、アルミパウチ、もしくは、金属缶などが挙げられる。
容器の材質としては、食品用容器などに通常使用されている軟質合成樹脂、例えば、ポリエチレン（ＰＥ）、ポリプロピレン（ＰＰ）、ポリブタジエン、エチレン−酢酸ビニル共重合体（ＥＶＡ）のようなポリオレフィン類に、スチレン−ブタジエン共重合体やスチレン−エチレン−ブチレン−スチレンブロック共重合体等のスチレン系熱可塑性エラストマーあるいはエチレン−プロピレン共重合体やエチレン−ブテン共重合体、プロピレン−αオレフィン共重合体等のオレフィン系熱可塑性エラストマーをブレンドし柔軟化した軟質樹脂、ポリエチレンテレフタレート（ＰＥＴ）、ポリエチレンナフタレート（ＰＥＮ）、エチレン・ビニルアルコール共重合体（ＥＶＯＨ）、ポリ塩化ビニリデン（ＰＶＤＣ）、ポリアクリロニトリル、ポリビニルアルコール、ポリアミド、ポリエステルなど、およびこれらの少なくとも１つを含むフィルムシートなどからの構成包装材、またこれらの素材に酸化ケイ素、酸化アルミ、アルミニウムなどのガスバリアー性物質を蒸着処理した包装材およびこれらの素材を組み合わせた多層フィルムなどが挙げられる。
容器への充填、収容は常法に従って行うことができ、例えば、各液を不活性ガス雰囲気下で充填し、施栓し、加熱殺菌する方法が挙げられる。
加熱殺菌する場合、常法による殺菌方法を採用することができ、例えば、レトルト殺菌を採用する場合は、１１０〜１２０℃、１０〜３０分程度の加熱処理が好適である。ＵＨＴ殺菌法を採用する場合は、１３０〜１５０℃、２〜１２０秒程度の加熱処理が好適である。
It does not specifically limit as a container which accommodates the whey peptide containing liquid nutrient composition of this invention.
For example, a plastic container, a plastic bottle, a cart can, a paper container such as Tetra Pak, an aluminum pouch, or a metal can.
As the material of the container, soft synthetic resins usually used for food containers, for example, polyolefins such as polyethylene (PE), polypropylene (PP), polybutadiene, and ethylene-vinyl acetate copolymer (EVA) are used. Styrene-type thermoplastic elastomers such as styrene-butadiene copolymers and styrene-ethylene-butylene-styrene block copolymers, ethylene-propylene copolymers, ethylene-butene copolymers, propylene-α olefin copolymers, etc. Soft resin made by blending olefinic thermoplastic elastomer and softening, polyethylene terephthalate (PET), polyethylene naphthalate (PEN), ethylene / vinyl alcohol copolymer (EVOH), polyvinylidene chloride (PVDC), polyacrylonitrile, poly Nyl alcohol, polyamide, polyester, etc., and packaging materials composed of film sheets containing at least one of these, and packaging materials obtained by vapor-depositing gas barrier substances such as silicon oxide, aluminum oxide, and aluminum on these materials, and The multilayer film which combined these raw materials etc. are mentioned.
The container can be filled and accommodated according to a conventional method. For example, each liquid is filled in an inert gas atmosphere, plugged, and heat sterilized.
In the case of heat sterilization, a conventional sterilization method can be employed. For example, when retort sterilization is employed, heat treatment at 110 to 120 ° C. for about 10 to 30 minutes is preferable. When the UHT sterilization method is employed, heat treatment at 130 to 150 ° C. for about 2 to 120 seconds is preferable.
このようにして得られた本発明の乳清ペプチド含有液状栄養組成物は、消化吸収が良く、体液に近い浸透圧に調製することで下痢の発生が少ない液状栄養組成物として、経口または経管的な栄養補給を必要とする外科手術患者や低栄養状態の患者などに摂取できる。 The thus obtained whey peptide-containing liquid nutritional composition of the present invention has a digestive absorption and is adjusted to an osmotic pressure close to that of a body fluid so that the occurrence of diarrhea is low. It can be taken by surgical patients who need special nutrition and those who are undernourished.
次に、実施例を挙げて本発明をさらに詳細に説明するが、本発明はこれらに限定されるものではない。
（実施例１）
表１に示す配合で乳清ペプチド含有液状栄養組成物を調製１の方法により調製した。なお、表１中のビタミンミックスの組成は表２に示した。
EXAMPLES Next, although an Example is given and this invention is demonstrated further in detail, this invention is not limited to these.
Example 1
A whey peptide-containing liquid nutritional composition having the formulation shown in Table 1 was prepared by the method of Preparation 1. The composition of the vitamin mix in Table 1 is shown in Table 2.
（調製法１）
約６５℃の温水を撹拌しながら、上記平均分子量３３０ダルトンの乳清ペプチドおよび上記ＤＥ１０のデキストリンを少しずつ投入した。その後、約７０℃に昇温し、クエン酸ナトリウム、塩化カリウム、塩化マグネシウムを投入した。グリセロリン酸カルシウム、クエン酸鉄、グルコン酸亜鉛三水和物、グルコン酸銅を一部のデキストリンと粉体混合して、投入した。次に、約２０℃まで冷却した後、アップルフレーバー、ビタミンミックス（表２）、ビタミンＫ２乳化粉末、ビオチンを投入して撹拌保持した。その後、温水を加え、全量を規定量にして、乳清ペプチド含有液状栄養組成液を得た。この乳清ペプチド含有液状栄養組成液を２５０ｍＬ容プラスチック製容器に２００ｍＬずつ充填・封入し、その後、１２０℃、２０分のレトルト殺菌処理を行った後、放冷して乳清ペプチド含有液状栄養組成物を得た。
(Preparation method 1)
While stirring warm water of about 65 ° C., the whey peptide having an average molecular weight of 330 Dalton and the dextrin of DE10 were added little by little. Thereafter, the temperature was raised to about 70 ° C., and sodium citrate, potassium chloride, and magnesium chloride were added. Calcium glycerophosphate, iron citrate, zinc gluconate trihydrate, and copper gluconate were mixed with a part of dextrin and charged. Next, after cooling to about 20 ° C., apple flavor, vitamin mix (Table 2), vitamin K2 emulsified powder and biotin were added and held with stirring. Then, warm water was added and the whole quantity was made into the regulation quantity, and the whey peptide containing liquid nutrient composition liquid was obtained. This whey peptide-containing liquid nutrient composition solution is filled and sealed in a 250 mL plastic container 200 mL at a time, and then subjected to a retort sterilization treatment at 120 ° C. for 20 minutes, and then allowed to cool and then whey peptide-containing liquid nutrition composition I got a thing.
（実施例２）
実施例１において、上記平均分子量３３０ダルトンの乳清ペプチドを平均分子量５７０ダルトンの乳清ペプチド（商品名：ホエーペプチドＷＥ８０ＢＧ、ＤＭＶジャパン社）に変えた以外は実施例１と全く同じ調製法を繰り返して乳清ペプチド含有液状栄養組成物を得た。
（実施例３）
実施例１において、上記平均分子量３３０ダルトンの乳清ペプチドを平均分子量９１０ダルトン乳清ペプチド（商品名：Ｌａｃｐｒｏｄａｎ ＤＩ−３０６５、アーラフーズイングレディエンツジャパン株式会社）に変えた以外は実施例１と全く同じ調製法を繰り返して乳清ペプチド含有液状栄養組成物を得た。
（実施例４）
実施例１において、上記平均分子量３３０ダルトンの乳清ペプチドを平均分子量１３７８ダルトンの乳清ペプチド（商品名：ホエーペプチドＷＥ８０ＢＨ、ＤＭＶジャパン社、）に変えた以外は実施例１と全く同じ調製法を繰り返して乳清ペプチド含有液状栄養組成物を得た。
(Example 2)
In Example 1, the same preparation method as in Example 1 was repeated except that the whey peptide having an average molecular weight of 330 Dalton was changed to a whey peptide having an average molecular weight of 570 Dalton (trade name: Whey Peptide WE80BG, DMV Japan). Thus, a whey peptide-containing liquid nutritional composition was obtained.
(Example 3)
Example 1 is the same as Example 1 except that the whey peptide having an average molecular weight of 330 daltons was changed to an average molecular weight of 910 dalton whey peptides (trade name: Lacprodan DI-3065, Arrah's Ingredients Japan Co., Ltd.). The same preparation method was repeated to obtain a whey peptide-containing liquid nutritional composition.
Example 4
In Example 1, the same preparation method as in Example 1 except that the whey peptide having an average molecular weight of 330 Dalton was changed to a whey peptide having an average molecular weight of 1378 Dalton (trade name: Whey Peptide WE80BH, DMV Japan). Repeatedly, a whey peptide-containing liquid nutritional composition was obtained.
（比較例１）
実施例１において、上記平均分子量３３０ダルトンの乳清ペプチドを平均分子量４８００ダルトンの乳清ペプチド（商品名：Ａｌａｔａｌ ８１７、フォンテラジャパン株式会社、）に変えた以外は実施例１と全く同じ調製法を繰り返して乳清ペプチド含有液状栄養組成物を得た。
（比較例２）
実施例１において、上記平均分子量３３０ダルトンの乳清ペプチドを平均分子量７４００ダルトンの乳清ペプチド（商品名：ホエーペプチドＷＥ９０Ｆ、ＤＭＶジャパン社）に変えた以外は実施例１と全く同じ調製法を繰り返して乳清ペプチド含有液状栄養組成物を得た。
(Comparative Example 1)
In Example 1, the same preparation method as in Example 1 except that the whey peptide having an average molecular weight of 330 daltons was changed to a whey peptide having an average molecular weight of 4800 daltons (trade name: Alatal 817, Fontera Japan Co., Ltd.). Repeatedly, a whey peptide-containing liquid nutritional composition was obtained.
(Comparative Example 2)
In Example 1, the same preparation method as in Example 1 was repeated except that the whey peptide having an average molecular weight of 330 Dalton was changed to a whey peptide having an average molecular weight of 7400 Dalton (trade name: Whey Peptide WE90F, DMV Japan). Thus, a whey peptide-containing liquid nutritional composition was obtained.
（実施例５）
実施例４において、上記平均分子量１３７８ダルトンの乳清ペプチドの配合量を３．５重量％から６．０重量％に変えた以外は実施例４と全く同じ調製法を繰り返して乳清ペプチド含有液状栄養組成物を得た。
(Example 5)
In Example 4, the exact same preparation method as in Example 4 was repeated except that the blending amount of the whey peptide having an average molecular weight of 1378 daltons was changed from 3.5% by weight to 6.0% by weight. A nutritional composition was obtained.
（比較例３）
実施例４において、上記平均分子量１３７８ダルトンの乳清ペプチドの配合量を３．５重量％から８．０重量％に変えた以外は実施例４と全く同じ調製法を繰り返して乳清ペプチド含有液状栄養組成物を得た。
(Comparative Example 3)
In Example 4, the same preparation method as in Example 4 was repeated except that the blending amount of the whey peptide having an average molecular weight of 1378 daltons was changed from 3.5% by weight to 8.0% by weight. A nutritional composition was obtained.
（実施例６）
実施例４において、上記ＤＥ１０のデキストリンをＤＥ７のデキストリン（商品名：サンデック＃７０、三和澱粉工業株式会社）に、配合量を２１．２重量％から２７．６重量％に変えた以外は実施例４と全く同じ調製法を繰り返して乳清ペプチド含有液状栄養組成物を得た。
(Example 6)
In Example 4, the DE10 dextrin was changed to DE7 dextrin (trade name: Sandeck # 70, Sanwa Starch Co., Ltd.), and the blending amount was changed from 21.2 wt% to 27.6 wt%. The same preparation method as in Example 4 was repeated to obtain a whey peptide-containing liquid nutritional composition.
（比較例４）
実施例４において、上記ＤＥ１０のデキストリンを上記ＤＥ７のデキストリンに、配合量を２１．２重量％から３３．８重量％に変えた以外は実施例４と全く同じ調製法を繰り返して乳清ペプチド含有液状栄養組成物を得た。
(Comparative Example 4)
In Example 4, the same preparation method as in Example 4 was repeated except that the DE10 dextrin was changed to the DE7 dextrin and the blending amount was changed from 21.2 wt% to 33.8 wt%. A liquid nutritional composition was obtained.
（実施例７）
表３に示す配合で乳清ペプチド含有液状栄養組成物を調製２の方法により調製した。
(Example 7)
A whey peptide-containing liquid nutritional composition was prepared by the method of Preparation 2 with the formulation shown in Table 3.
（調製法２）
約６５℃の温水を撹拌しながら、上記平均分子量９１０ダルトンの乳清ペプチドおよび上記ＤＥ８のデキストリンを少しずつ投入した。その後、約７０℃に昇温し、クエン酸ナトリウム、塩化カリウム、塩化マグネシウムを投入した。グリセロリン酸カルシウム、クエン酸鉄、グルコン酸亜鉛三水和物、グルコン酸銅を一部のデキストリンと粉体混合して、投入した。次に、約２０℃まで冷却した後、ウメエッセンス、ビタミンＡ脂肪酸エステル製剤、ビタミンＤ３製剤、抽出ビタミンＥ製剤、ビタミンＣ、ビタミンＢ１、ビタミンＢ２、ビタミンＢ６、ビタミンＢ１２、ニコチン酸アミド、葉酸、パントテン酸、ビタミンＫ２乳化粉末、ビオチンを投入して撹拌保持した。その後、温水を加え、全量を規定量にして、乳清ペプチド含有液状栄養組成液を得た。この乳清ペプチド含有液状栄養組成液を２５０ｍＬ容プラスチック製容器に２００ｍＬずつ充填・封入し、その後、１２０℃、２０分のレトルト殺菌処理を行った後、放冷して乳清ペプチド含有液状栄養組成物を得た。
(Preparation method 2)
While stirring warm water at about 65 ° C., the whey peptide having an average molecular weight of 910 Dalton and the dextrin of DE8 were added little by little. Thereafter, the temperature was raised to about 70 ° C., and sodium citrate, potassium chloride, and magnesium chloride were added. Calcium glycerophosphate, iron citrate, zinc gluconate trihydrate, and copper gluconate were mixed with a part of dextrin and charged. Next, after cooling to about 20 ° C., ume essence, vitamin A fatty acid ester preparation, vitamin D3 preparation, extracted vitamin E preparation, vitamin C, vitamin B1, vitamin B2, vitamin B6, vitamin B12, nicotinamide, folic acid, Pantothenic acid, vitamin K2 emulsified powder, and biotin were added and held with stirring. Then, warm water was added and the whole quantity was made into the regulation quantity, and the whey peptide containing liquid nutrient composition liquid was obtained. This whey peptide-containing liquid nutrient composition solution is filled and sealed in a 250 mL plastic container 200 mL at a time, and then subjected to a retort sterilization treatment at 120 ° C. for 20 minutes, and then allowed to cool and then whey peptide-containing liquid nutrition composition I got a thing.
（実施例８）
実施例７において、上記ＤＥ８のデキストリンをＤＥ１６のデキストリン（商品名：ＴＫ−１６、松谷化学工業株式会社）に変えた以外は実施例７と全く同じ調製法を繰り返して乳清ペプチド含有液状栄養組成物を得た。
(Example 8)
In Example 7, the exact same preparation method as in Example 7 was repeated except that the DE8 dextrin was changed to DE16 dextrin (trade name: TK-16, Matsutani Chemical Industry Co., Ltd.). I got a thing.
（比較例５）
実施例７において、上記ＤＥ８のデキストリンをＤＥ４のデキストリン（商品名：パインデックス＃１００、松谷化学工業株式会社）に変えた以外は実施例７と全く同じ調製法を繰り返して乳清ペプチド含有液状栄養組成物を得た。
（比較例６）
実施例７において、上記ＤＥ８のデキストリンをＤＥ１９のデキストリン（商品名：パインデックス＃４、松谷化学工業株式会社）に変えた以外は実施例７と全く同じ調製法を繰り返して乳清ペプチド含有液状栄養組成物を得た。
(Comparative Example 5)
In Example 7, the same preparation method as in Example 7 was repeated except that the DE8 dextrin was changed to DE4 dextrin (trade name: Paindex # 100, Matsutani Chemical Industry Co., Ltd.). A composition was obtained.
(Comparative Example 6)
In Example 7, the same preparation method as in Example 7 was repeated except that the DE8 dextrin was changed to DE19 dextrin (trade name: Paindex # 4, Matsutani Chemical Industry Co., Ltd.). A composition was obtained.
（実施例９）
表２および４に示す配合で乳清ペプチド含有液状栄養組成物を調製３の方法により調製した。
Example 9
Whey peptide-containing liquid nutritional compositions having the formulations shown in Tables 2 and 4 were prepared by the method of Preparation 3.
（調製法３）
約６５℃の温水を撹拌しながら、上記平均分子量９１０ダルトンの乳清ペプチド、上記ＤＥ１０のデキストリン、およびグラニュ糖を少しずつ投入した。その後、約７０℃に昇温し、クエン酸ナトリウム、塩化カリウム、塩化マグネシウムを投入した。グリセロリン酸カルシウム、クエン酸鉄、グルコン酸亜鉛三水和物、グルコン酸銅を一部のデキストリンと粉体混合して、投入した。次に、約２０℃まで冷却した後、ウメエッセンス、ビタミンミックス（表２）、ビタミンＫ２乳化粉末、ビオチンを投入して撹拌保持した。その後、温水を加え、全量を規定量にして、乳清ペプチド含有液状栄養組成液を得た。この乳清ペプチド含有液状栄養組成液を１４０℃、６０秒のＵＨＴ加熱殺菌処理後、２００ｍＬ容テトラパックに２００ｍＬずつ充填・封入し、乳清ペプチド含有液状栄養組成物を得た。
(Preparation method 3)
While stirring warm water at about 65 ° C., the whey peptide having an average molecular weight of 910 daltons, the dextrin of DE10, and granulated sugar were added little by little. Thereafter, the temperature was raised to about 70 ° C., and sodium citrate, potassium chloride, and magnesium chloride were added. Calcium glycerophosphate, iron citrate, zinc gluconate trihydrate, and copper gluconate were mixed with a part of dextrin and charged. Next, after cooling to about 20 ° C., ume essence, vitamin mix (Table 2), vitamin K2 emulsified powder and biotin were added and held with stirring. Then, warm water was added and the whole quantity was made into the regulation quantity, and the whey peptide containing liquid nutrient composition liquid was obtained. This whey peptide-containing liquid nutrient composition solution was subjected to UHT heat sterilization treatment at 140 ° C. for 60 seconds and then filled and sealed in 200 mL tetrapacks to obtain a whey peptide-containing liquid nutrient composition.
（評価法）
実施例１〜９と比較例１〜６の乳清ペプチド含有液状栄養組成物の加熱殺菌後の状態を観察し、凝集物の有無を評価した。さらに、浸透圧（ｍＯｓｍ／ｋｇ）を氷点降下式浸透圧計３Ｄ３（アドバンス社）、粘度（ｍＰａ・ｓ）をＢ型粘度計ＲＢ−８０Ｌ（東機産業株式会社）で測定した。評価および測定した結果は表５に示す。
実施例１〜９は、加熱殺菌後に凝集物が認められず、良好な液状であった。また、加熱殺菌後の浸透圧が５００ｍＯｓｍ／ｋｇ以下であり、粘度が３０ｍＰａ・ｓ以下でチューブが閉塞することなく、流動性も良好であった。
比較例１および２は、平均分子量１５００ダルトンより大きいため，加熱殺菌後に凝集物が認められ、チューブが閉塞した。
比較例３は、乳清ペプチドの配合量が６．０重量%より多いため、加熱殺菌後の粘度が３０ｍＰａ・ｓ以下であったが、加熱殺菌後の浸透圧が５００ｍＯｓｍ／ｋｇより高くなった。
比較例４は、デキストリンの配合量が３０重量%より多いため、加熱殺菌後の浸透圧が５００ｍＯｓｍ／ｋｇより高かった。
比較例５は、デキストリンのＤＥが６より小さいため、加熱殺菌後の浸透圧が５００ｍＯｓｍ／ｋｇ以下であったが、加熱殺菌後の粘度が３０ｍＰａ・ｓより高く、流動性が悪かった。
比較例６は、デキストリンのＤＥが１６より大きいため、加熱殺菌後の粘度が３０ｍＰａ・ｓ以下であったが、加熱殺菌後の浸透圧が５００ｍＯｓｍ／ｋｇより高くなった。
(Evaluation method)
The states after heat sterilization of the whey peptide-containing liquid nutritional compositions of Examples 1 to 9 and Comparative Examples 1 to 6 were observed to evaluate the presence or absence of aggregates. Furthermore, the osmotic pressure (mOsm / kg) was measured with a freezing point depression type osmometer 3D3 (Advanced), and the viscosity (mPa · s) was measured with a B-type viscometer RB-80L (Toki Sangyo Co., Ltd.). The results of evaluation and measurement are shown in Table 5.
In Examples 1 to 9, no agglomerates were observed after heat sterilization, and the liquids were good. Further, the osmotic pressure after heat sterilization was 500 mOsm / kg or less, the viscosity was 30 mPa · s or less, and the fluidity was good without the tube being clogged.
In Comparative Examples 1 and 2, since the average molecular weight was larger than 1500 Dalton, aggregates were observed after heat sterilization, and the tube was blocked.
In Comparative Example 3, since the whey peptide content was greater than 6.0% by weight, the viscosity after heat sterilization was 30 mPa · s or less, but the osmotic pressure after heat sterilization was higher than 500 mOsm / kg. .
In Comparative Example 4, the osmotic pressure after heat sterilization was higher than 500 mOsm / kg because the blending amount of dextrin was more than 30% by weight.
In Comparative Example 5, since the dextrin DE was less than 6, the osmotic pressure after heat sterilization was 500 mOsm / kg or less, but the viscosity after heat sterilization was higher than 30 mPa · s, and the fluidity was poor.
In Comparative Example 6, since DE of dextrin was larger than 16, the viscosity after heat sterilization was 30 mPa · s or less, but the osmotic pressure after heat sterilization was higher than 500 mOsm / kg.
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