JP5767981B2 - Liquid nutritional composition for patients with kidney disease - Google Patents
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- 235000016709 nutrition Nutrition 0.000 title claims description 88
- 239000007788 liquid Substances 0.000 title claims description 87
- 208000017169 kidney disease Diseases 0.000 title claims description 32
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Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Description
本発明は、透析患者を含む腎疾患患者の食事療法に好適な液状栄養組成物に関する。 The present invention relates to a liquid nutritional composition suitable for diet therapy for patients with renal diseases including dialysis patients.
腎疾患の治療において、食事療法は、原疾患の種類や病期（ステージ）に関わらず極めて重要である。
慢性腎臓病の患者（透析患者を含む）においては、腎臓に負担をかける蛋白質の過剰な摂取を避ける必要があるとされている（特許文献１または非特許文献１参照）。例えば、病期により異なるが、蛋白質摂取量の基準として、１日あたり０．６〜１．０ｇ／ｋｇが挙げられている（非特許文献１）。
また、ステージ３〜５の患者においては、低蛋白食事療法において、食塩を３ｇ以上摂取することが基準となっている（非特許文献１参照）。透析患者においては、市販の経腸栄養剤を組み合わせて栄養管理を実施した結果、５例中４例で塩化ナトリウムの補充が必要であったという報告もある（非特許文献２参照）。
In the treatment of kidney disease, diet therapy is extremely important regardless of the type and stage (stage) of the primary disease.
In patients with chronic kidney disease (including dialysis patients), it is necessary to avoid excessive intake of proteins that burden the kidney (see Patent Document 1 or Non-Patent Document 1). For example, although it changes with disease stages, 0.6-1.0 g / kg per day is mentioned as a standard of protein intake (nonpatent literature 1).
In patients with stages 3 to 5, it is standard to take 3 g or more of salt in a low protein diet (see Non-Patent Document 1). In dialysis patients, as a result of carrying out nutritional management in combination with commercially available enteral nutrients, there is a report that sodium chloride supplementation was necessary in 4 out of 5 cases (see Non-patent Document 2).
また、透析患者に対しＣｌ（クロール：塩素）に対するＮａ（ナトリウム）含有量が多い経腸栄養剤を使用したことによる、アルカローシス発症の報告がある（非特許文献３参照）。 In addition, there is a report of alkalosis onset due to the use of enteral nutrients with a high Na (sodium) content relative to Cl (chlor: chlorine) for dialysis patients (see Non-Patent Document 3).
近年、腎疾患患者の高齢化や重症疾患の合併に伴い、流動食（液状栄養組成物）を利用した経口又は経管による食事療法が必要なケースが増加している。
食事療法に用いられる液状栄養組成物は、通常、水及び油脂類を含有するため、乳化型である。そのため、液状栄養組成物の処方設計や製造においては、乳化安定性の確保が課題となる。
In recent years, with the aging of kidney disease patients and the merger of severe illnesses, cases in which oral or tube diet therapy using liquid food (liquid nutritional composition) is required are increasing.
The liquid nutritional composition used for diet therapy is usually emulsified because it contains water and fats and oils. Therefore, securing the emulsification stability is an issue in the formulation design and production of the liquid nutritional composition.
従来、液状栄養組成物を製造する際に用いる乳化剤としては、以下の例が知られている。
特許文献２には、蛋白質を所定量含有する流動性栄養組成物において、乳化剤としてグリセリン脂肪酸エステルを用いた実施例が記載されている。
特許文献３には、植物性又は動物性の蛋白分解物を所定量含有する液状流動食において、乳化剤としてコハク酸モノグリセライドを単独で用いた実施例が記載されている。
特許文献４には、育児用ミルク等の栄養組成物において、乳化剤としてコハク酸モノグリセリド及び／又はタピオカ澱粉を含有することが記載されている。
特許文献５には、全乳蛋白とカゼインナトリウムを所定の比率で含有する流動食において、乳化剤としてデカグリセリン脂肪酸エステルとデカグリセリン酒石酸モノグリセリドを用いた実施例が記載されている。
特許文献６には、液状経腸栄養剤に用いる乳化剤として、コハク酸モノグリセリドとクエン酸モノグリセリドを組み合わせることが記載されている。
Conventionally, the following examples are known as an emulsifier used when manufacturing a liquid nutritional composition.
Patent Document 2 describes an example in which a glycerin fatty acid ester is used as an emulsifier in a fluid nutrition composition containing a predetermined amount of protein.
Patent Document 3 describes an example in which succinic acid monoglyceride is used alone as an emulsifier in a liquid liquid food containing a predetermined amount of a vegetable or animal protein degradation product.
Patent Document 4 describes that a nutritional composition such as milk for childcare contains succinic acid monoglyceride and / or tapioca starch as an emulsifier.
Patent Document 5 describes an example using decaglycerin fatty acid ester and decaglycerin tartaric acid monoglyceride as emulsifiers in a liquid food containing whole milk protein and sodium caseinate in a predetermined ratio.
Patent Document 6 describes a combination of succinic acid monoglyceride and citric acid monoglyceride as an emulsifier used in a liquid enteral nutrient.
なお、腎疾患患者に供与するための流動食としては、特許文献１に、たんぱく質含量がエネルギー１００ｋｃａｌあたり０．５〜１．５ｇ、ナトリウム含量が１０〜３０ｍｇの組成物Ａと、たんぱく質含量がエネルギー１００ｋｃａｌあたり３．０〜４．０ｇ、ナトリウム含量が５０〜７０ｍｇの組成物Ｂとを４：１〜１：４の割合で混合した腎臓病患者用の流動性液状栄養組成物が記載されている。 In addition, as a liquid food for donating to patients with renal diseases, Patent Document 1 discloses a composition A having a protein content of 0.5 to 1.5 g per 100 kcal of energy and a sodium content of 10 to 30 mg, and a protein content of energy. A fluid liquid nutritional composition for kidney disease patients is described in which a composition B having a sodium content of 3.0 to 4.0 g per 100 kcal and a sodium content of 50 to 70 mg is mixed at a ratio of 4: 1 to 1: 4. .
上述したように、腎疾患患者に対する食事療法では、蛋白質含量、ナトリウム含量、及びクロール（塩素）含量について配慮する必要がある。
しかしながら、特許文献１に記載されるような従来の腎臓病患者用の流動性栄養組成物は、ナトリウム含量やクロール含量が十分でなく、用時に塩化ナトリウムを追加して使用する必要があった。
As described above, in the diet therapy for patients with renal diseases, it is necessary to consider the protein content, sodium content, and chlor (chlorine) content.
However, the conventional fluid nutritional composition for renal disease patients described in Patent Document 1 does not have sufficient sodium content or crawl content, and it has been necessary to add sodium chloride when using the composition.
そこで、従来の流動性液状栄養組成物において、腎疾患患者に適した蛋白含量（例えば３．５ｇ以下／１００ｋｃａｌ）としながら、ナトリウム含量やクロール含量を、従来のものより多くしようとする場合に、特許文献２、３に記載されるように、グリセリン脂肪酸エステル、又は有機酸モノグリセリドを単独で使用すると、油分の分離や蛋白質の凝集が起こり、十分な乳化安定性が得られないという問題があった。また、特許文献４〜６に記載されるような乳化剤の組み合わせによっても、その乳化安定は十分とは言えない状況であった。
これは、特許文献２〜６に記載されるような通常の流動食に比して、本来乳化力を有する蛋白質の含有量が少ない上に、蛋白質の凝集を引き起こすナトリウムやクロールの含有量が多いためであると考えられる。
Therefore, in the conventional fluid liquid nutritional composition, when trying to increase the sodium content or crawl content from the conventional one while maintaining the protein content suitable for patients with renal diseases (for example, 3.5 g or less / 100 kcal), As described in Patent Documents 2 and 3, when glycerin fatty acid ester or organic acid monoglyceride is used alone, there is a problem that separation of oil and protein aggregation occur and sufficient emulsification stability cannot be obtained. . Moreover, even if it was the combination of the emulsifiers described in patent documents 4-6, the emulsification stability was the situation which cannot be said to be enough.
Compared to ordinary liquid foods as described in Patent Documents 2 to 6, the content of protein originally having emulsifying power is small, and the content of sodium and chlor causing aggregation of the protein is large. This is probably because of this.
このような状況において、腎疾患患者に投与するのに適した、蛋白質含量、ナトリウム含量、クロール含量を満足し、かつ乳化安定性に優れた液状栄養組成物の開発が望まれていた。
そこで、本発明は、腎疾患患者に投与するのに適した、蛋白質含量、ナトリウム含量、クロール含量を兼ね備え、乳化安定性に優れた液状栄養組成物を提供することを課題とする。
Under such circumstances, there has been a demand for the development of a liquid nutritional composition that satisfies the protein content, sodium content, and chlor content and is excellent in emulsion stability, which is suitable for administration to patients with renal diseases.
Therefore, an object of the present invention is to provide a liquid nutritional composition having a protein content, a sodium content, and a chlor content and excellent in emulsification stability, which is suitable for administration to patients with renal diseases.
前記課題を解決する本発明は、１００ｋｃａｌあたりの蛋白質含量が１．５〜３．５ｇ、ナトリウム含量が１００〜２００ｍｇ、かつ、ナトリウム含量に対するクロール（塩素）含量の質量比が１．０〜１．５の腎疾患患者用の液状栄養組成物であって、レシチンと有機酸モノグリセリドとを合計含量で０．０５〜１．０質量％含有し、レシチン及び有機酸モノグリセリドの質量比が、１：２〜２：１であることを特徴とする。
蛋白質含量が一定以下、ナトリウム含量とクロール含量が一定以上である蛋白質の凝集が起こりやすい不安定な系でも、乳化剤としてレシチンと有機酸モノグリセリドとを組み合わせて使用することにより、液状栄養組成物の乳化安定性を向上させることができる。
これにより、腎疾患患者の食事療法に重要な蛋白質、ナトリウム、クロールを、バランス良く含む液状栄養組成物を提供することが可能となる。
The present invention for solving the above problems has a protein content per 100 kcal of 1.5 to 3.5 g , a sodium content of 100 to 200 mg , and a mass ratio of chlor (chlorine) content to sodium content of 1.0 to 1. 5 is a liquid nutritional composition for patients with renal diseases, containing lecithin and organic acid monoglyceride in a total content of 0.05 to 1.0% by mass , and the mass ratio of lecithin and organic acid monoglyceride is 1: 2. It is ˜2: 1 .
Emulsification of liquid nutritional composition by using a combination of lecithin and organic acid monoglyceride as an emulsifier, even in unstable systems where protein content is below a certain level, sodium content and chloric content are above a certain level, where protein aggregation is likely to occur. Stability can be improved.
This makes it possible to provide a liquid nutritional composition containing a protein, sodium, and chlor, which are important for dietary therapy for patients with renal disease, in a well-balanced manner.
本発明の好ましい形態では、有機酸モノグリセリドは、コハク酸モノグリセリド及びクエン酸モノグリセリドから選ばれる少なくとも１種である。
有機酸モノグリセリドとして、コハク酸モノグリセリド及びクエン酸モノグリセリドから選ばれる少なくとも１種を使用することにより、更に乳化状態を良好にすることができる。
In a preferred form of the present invention, the organic acid monoglyceride is at least one selected from succinic acid monoglyceride and citric acid monoglyceride.
By using at least one selected from succinic acid monoglyceride and citric acid monoglyceride as the organic acid monoglyceride, the emulsified state can be further improved.
本発明では、レシチンと有機酸モノグリセリドとを使用することにより、液状栄養組成物の安定性をより向上させることができる。
In the present invention, by using the record lecithin and organic acid monoglyceride, it is possible to further improve the stability of the liquid nutritional composition.
本発明の好ましい形態では、レシチン及び有機酸モノグリセリドの合計含量が、０．０５〜１．０質量％である。
このような含量で、レシチンと有機酸モノグリセリドとを使用することにより、液状栄養組成物の安定性をより向上させ、また液状栄養組成物としての良好な物性を得ることができる。
In the preferable form of this invention, the sum total content of a lecithin and an organic acid monoglyceride is 0.05-1.0 mass%.
By using lecithin and organic acid monoglyceride at such a content, the stability of the liquid nutritional composition can be further improved, and good physical properties as the liquid nutritional composition can be obtained.
本発明の好ましい形態では、１ｍｌあたりのエネルギー量が１．０ｋｃａｌ以上である。
これにより腎疾患患者において必要なエネルギーを効率よく摂取することができる。また、本発明の上述した構成によれば、脂質や糖質を十分に含む、高カロリーの液状栄養組成物においても優れた乳化安定性を発揮する。
In a preferred embodiment of the present invention, the energy amount per ml is 1.0 kcal or more.
This makes it possible to efficiently consume the necessary energy in patients with renal diseases. Moreover, according to the above-described configuration of the present invention, excellent emulsification stability is exhibited even in a high-calorie liquid nutritional composition sufficiently containing lipids and sugars.
上記課題を解決する本発明は、１００ｋｃａｌあたりの蛋白質含量が１．５〜３．５ｇ、ナトリウム含量が１００〜２００ｍｇ、かつ、ナトリウム含量に対するクロール含量の質量比が１．０〜１．５の腎疾患患者用の液状栄養組成物の製造方法であって、蛋白質、ナトリウム、クロールを含む水相に有機酸モノグリセリドを添加する工程と、油脂を含む油相にレシチンを添加する工程と、前記水相と油相を混合し、乳化する工程と、を含み、レシチンと有機酸モノグリセリドとを合計含量で０．０５〜１．０質量％含有し、レシチン及び有機酸モノグリセリドの質量比が１：２〜２：１であるものである。
このような製造方法により、乳化安定性に優れた腎疾患患者用の液状栄養組成物を製造することができる。
The present invention for solving the above-mentioned problems is a kidney having a protein content per 100 kcal of 1.5 to 3.5 g , a sodium content of 100 to 200 mg , and a mass ratio of the crawl content to the sodium content of 1.0 to 1.5 . A method for producing a liquid nutritional composition for disease patients, the step of adding an organic acid monoglyceride to an aqueous phase containing protein, sodium and chlor, the step of adding lecithin to an oil phase containing fats and oils, and the aqueous phase the oil phase was mixed, viewed including the steps of emulsifying, and containing 0.05 to 1.0 wt% of lecithin and organic acid monoglyceride in total content, the mass ratio of lecithin and organic acid monoglyceride is 1: 2 ~ 2: 1 .
By such a production method, it is possible to produce a liquid nutritional composition for patients with renal diseases that is excellent in emulsion stability.
本発明によれば、腎疾患患者の食事療法において重要な蛋白質含量、ナトリウム含量、クロール（塩素）含量を具備し、ナトリウムとクロールをバランス良く含む液状栄養組成物を提供することが可能となる。
このような液状栄養組成物は、油分の分離や蛋白質の凝集を引き起こすことなく、安定性に優れるものである。
ADVANTAGE OF THE INVENTION According to this invention, it becomes possible to provide the liquid nutrition composition which has protein content, sodium content, and chlor (chlorine) content which are important in the diet therapy of a renal disease patient, and contains sodium and chlor in a good balance.
Such a liquid nutritional composition is excellent in stability without causing oil separation or protein aggregation.
以下、本発明を実施するための形態について説明する。
本発明の液状栄養組成物は、腎疾患患者の食事療法のために用いられるものである。
ここで、液状栄養組成物とは、蛋白質、脂質、糖質、水、ミネラル等の生体維持に必要な栄養素を総合的に含むものである。
腎疾患の種類は特に限定されない。例えば、慢性糸球体腎炎、糖尿病性腎症、腎硬化症、多発性嚢胞腎等の慢性腎臓病（ＣＫＤ）、急性腎臓病等が挙げられる。
また、腎疾患の病期（ステージ）も特に制限されない。ステージ１〜５、透析患者（ステージ５Ｄ）の何れの患者にも使用することが可能である。特に、本発明の液状栄養組成物は、ステージ３〜５の患者、透析患者に好適である。
Hereinafter, modes for carrying out the present invention will be described.
The liquid nutrition composition of the present invention is used for diet therapy for patients with renal diseases.
Here, the liquid nutritional composition comprehensively contains nutrients necessary for biological maintenance such as proteins, lipids, carbohydrates, water, and minerals.
The kind of kidney disease is not particularly limited. For example, chronic glomerulonephritis, diabetic nephropathy, nephrosclerosis, chronic kidney diseases such as polycystic kidney disease (CKD), acute kidney disease and the like can be mentioned.
Moreover, the stage (stage) of kidney disease is not particularly limited. It can be used for any of stage 1-5 patients and dialysis patients (stage 5D). In particular, the liquid nutritional composition of the present invention is suitable for stage 3-5 patients and dialysis patients.
本発明の腎疾患患者用の液状栄養組成物における蛋白質含量は、１００ｋｃａｌあたり３．５ｇ以下である。蛋白質含量の下限値は、生体の機能維持の観点から決定することができる。本発明の腎疾患患者用の液状栄養組成物における蛋白質含量は、好ましくは、１００ｋｃａｌあたり１．５ｇ以上である。
蛋白質含量は、後述する実施例に記載の方法により測定することができる。
蛋白質としては、乳蛋白質、卵蛋白質、コラーゲン等の動物性蛋白質、大豆蛋白質、米蛋白質、小麦蛋白質等の植物性蛋白質等、食品に用いられるものであれば特に制限されない。本発明において、乳蛋白質が特に好ましく用いられる。乳蛋白質として、カゼインペプチド、カゼインナトリウムやカゼインカルシウム等のカゼイネート、乳蛋白質濃縮物（ＭＰＣ）等を用いることができる。
The protein content in the liquid nutritional composition for renal disease patients of the present invention is 3.5 g or less per 100 kcal. The lower limit of the protein content can be determined from the viewpoint of maintaining the function of the living body. The protein content in the liquid nutritional composition for renal disease patients of the present invention is preferably 1.5 g or more per 100 kcal.
The protein content can be measured by the method described in Examples described later.
The protein is not particularly limited as long as it is used in foods, such as animal protein such as milk protein, egg protein and collagen, vegetable protein such as soybean protein, rice protein and wheat protein. In the present invention, milk protein is particularly preferably used. As the milk protein, casein peptides, caseinates such as sodium caseinate and calcium caseinate, milk protein concentrate (MPC) and the like can be used.
また、本発明の液状栄養組成物におけるナトリウム含量は、１００ｋｃａｌあたり１００ｍｇ以上である。本発明の腎疾患患者用の液状栄養組成物におけるナトリウム含量は、好ましくは２００ｍｇ以下である。
ナトリウム含量は、後述する実施例に記載の方法により測定することができる。
ナトリウム供給源としては、特に制限されないが、塩化ナトリウム、クエン酸三ナトリウム、カゼインナトリウムなどが挙げられる。また、これらを組み合わせて用いることも好ましい。
ナトリウム供給源として、塩化ナトリウム、クエン酸三ナトリウム、及びカゼインナトリウムを組み合わせて用いる場合には、塩化ナトリウムとクエン酸三ナトリウムの総含量は、カゼインナトリウム１質量部に対し、好ましくは０．０８〜０．３質量部、さらに好ましくは０．１〜０．２５質量部である。これにより、ナトリウム含量の配合量を適切に調整しながら、液状栄養組成物の安定性をより高めることが可能となる。また、塩化ナトリウムとクエン酸三ナトリウムを組み合わせて用いる場合には、塩化ナトリウムの含量は、クエン酸三ナトリウム１質量部に対し、好ましくは０．０５〜０．３５質量部、さらに好ましくは０．１〜０．３質量部である。これにより、液状栄養組成物の安定性をより高めることが可能となる。
Moreover, the sodium content in the liquid nutrition composition of this invention is 100 mg or more per 100 kcal. The sodium content in the liquid nutritional composition for renal disease patients of the present invention is preferably 200 mg or less.
The sodium content can be measured by the method described in Examples described later.
The sodium source is not particularly limited, and examples thereof include sodium chloride, trisodium citrate, and sodium caseinate. Moreover, it is also preferable to use these in combination.
When sodium chloride, trisodium citrate and sodium caseinate are used in combination as the sodium source, the total content of sodium chloride and trisodium citrate is preferably 0.08 to 1 part by mass of sodium caseinate. 0.3 part by mass, more preferably 0.1 to 0.25 part by mass. Thereby, it becomes possible to further improve the stability of the liquid nutritional composition while appropriately adjusting the blending amount of the sodium content. When sodium chloride and trisodium citrate are used in combination, the content of sodium chloride is preferably 0.05 to 0.35 parts by mass, more preferably 0. 1 to 0.3 parts by mass. Thereby, it becomes possible to improve stability of a liquid nutritional composition more.
また、本発明の液状栄養組成物におけるクロール（塩素）含量は、質量比でナトリウム含量の０．７以上、好ましくは０．７〜１．６、さらに好ましくは１．０〜１．５である。
クロール含量は、後述する実施例に記載の方法により測定することができる。
Moreover, the chlor (chlorine) content in the liquid nutrition composition of the present invention is 0.7 or more, preferably 0.7 to 1.6, more preferably 1.0 to 1.5 of the sodium content by mass ratio. .
A crawl content can be measured by the method as described in the Example mentioned later.
クロール供給源としては、特に制限されないが、塩化ナトリウム、塩化カリウム、塩化マグネシウム等が挙げられる。また、これらを組み合わせて用いることも好ましい。
クロール供給源として、塩化ナトリウム、塩化カリウム、塩化マグネシウムを組み合わせて用いる場合には、塩化ナトリウム含量は、塩化カリウム及び塩化マグネシウムの合計１質量部に対し、好ましくは、０．０８〜０．４質量部、さらに好ましくは０．１〜０．３質量部である。
また、塩化カリウムの含量は、塩化マグネシウム１重量部に対し、好ましくは０．７〜１．３質量部、さらに好ましくは０．９〜１．２質量部である。
Although it does not restrict | limit especially as a crawl supply source, Sodium chloride, potassium chloride, magnesium chloride, etc. are mentioned. Moreover, it is also preferable to use these in combination.
When sodium chloride, potassium chloride, and magnesium chloride are used in combination as a crawl supply source, the sodium chloride content is preferably 0.08 to 0.4 mass relative to a total of 1 mass part of potassium chloride and magnesium chloride. Parts, more preferably 0.1 to 0.3 parts by mass.
Further, the content of potassium chloride is preferably 0.7 to 1.3 parts by mass, more preferably 0.9 to 1.2 parts by mass with respect to 1 part by mass of magnesium chloride.
本発明の液状栄養組成物は、レシチンと有機酸モノグリセリドを含む。これらは、乳化剤として作用する。後述する試験例に示すように、レシチンと有機酸モノグリセリドを組み合わせて用いることにより、液状栄養組成物の乳化安定性を大きく向上させることができる。 The liquid nutritional composition of the present invention contains lecithin and an organic acid monoglyceride. These act as emulsifiers. As shown in the test examples to be described later, by using a combination of lecithin and an organic acid monoglyceride, the emulsion stability of the liquid nutritional composition can be greatly improved.
本発明において用いられるレシチンは、動植物に広く含まれるリン脂質であり、大豆、コーン等から得られる植物レシチン、卵黄レシチン、及びそれらの精製物、酵素分解レシチン等、酵素処理レシチン等の何れを用いることもできる。これらは、組み合わせて用いても、単独で用いても良い。
乳化安定性の観点から、好ましくは、大豆レシチン、卵黄レシチン等を用いることができる。
本発明の液状栄養組成物中のレシチンの含有量は、好ましくは０．０２５〜０．７５質量％、さらに好ましくは０．０５〜０．３５質量％である。
The lecithin used in the present invention is a phospholipid widely contained in animals and plants, and any of plant lecithin obtained from soybean, corn, etc., egg yolk lecithin, and purified products thereof, enzyme-decomposed lecithin, etc., enzyme-treated lecithin, etc. You can also. These may be used in combination or alone.
From the viewpoint of emulsion stability, soybean lecithin, egg yolk lecithin, or the like can be preferably used.
The content of lecithin in the liquid nutritional composition of the present invention is preferably 0.025 to 0.75 mass%, more preferably 0.05 to 0.35 mass%.
本発明において用いられる有機酸モノグリセリドとしては、コハク酸モノグリセリド、クエン酸モノグリセリド、乳酸モノグリセリド、ジアセチル酒石酸モノグリセリド等が挙げられる。中でも、コハク酸モノグリセリド、及びクエン酸モノグリセリドが好ましく用いられる。これらは、組み合わせて用いても、単独で用いても良い。
本発明の液状栄養組成物中の有機酸モノグリセリドの含有量は、好ましくは０．０２５〜０．７５質量％、さらに好ましくは０．０５〜０．３５質量％である。
Examples of the organic acid monoglyceride used in the present invention include succinic acid monoglyceride, citric acid monoglyceride, lactic acid monoglyceride, diacetyltartaric acid monoglyceride and the like. Of these, succinic acid monoglyceride and citric acid monoglyceride are preferably used. These may be used in combination or alone.
The content of the organic acid monoglyceride in the liquid nutritional composition of the present invention is preferably 0.025 to 0.75% by mass, more preferably 0.05 to 0.35% by mass.
本発明の液状栄養組成物中のレシチンと有機酸モノグリセリドの合計含量は、好ましくは０．０５〜１．０質量％、さらに好ましくは０．１〜０．５質量％である。
このような含量で、レシチンと有機酸モノグリセリドとを使用することにより、液状栄養組成物の安定性をより向上させ、また液状栄養組成物としての良好な物性を得ることができる。
また、レシチンと有機酸モノグリセリドの質量比は、好ましくは１：３〜３：１、さらに好ましくは１：２〜２：１、より好ましくは１：１．５〜１．５：１である。
このような比率で、レシチンと有機酸モノグリセリドを使用することで、極めて高い安定性を得ることができる。
The total content of lecithin and organic acid monoglyceride in the liquid nutritional composition of the present invention is preferably 0.05 to 1.0% by mass, more preferably 0.1 to 0.5% by mass.
By using lecithin and organic acid monoglyceride at such a content, the stability of the liquid nutritional composition can be further improved, and good physical properties as the liquid nutritional composition can be obtained.
The mass ratio of lecithin to organic acid monoglyceride is preferably 1: 3 to 3: 1, more preferably 1: 2 to 2: 1, and more preferably 1: 1.5 to 1.5: 1.
By using lecithin and organic acid monoglyceride at such a ratio, extremely high stability can be obtained.
本発明の腎疾患患者用の液状栄養組成物は、継続的な単独摂取にも適した栄養素のバランスを有するものであり、上述した蛋白質、ナトリウム、クロール以外に、糖質、脂質等を含むものである。 The liquid nutritional composition for renal disease patients of the present invention has a nutrient balance suitable for continuous single intake, and contains carbohydrates, lipids and the like in addition to the above-mentioned proteins, sodium, and chlor. .
糖質としては、単糖類、二糖類、オリゴ糖類、多糖類等、食品に用いられる糖質を特に制限なく用いることができる。中でも、多糖類を好ましく用いることができ、デキストリンをより好ましく用いることができる。
糖質の含有量としては、１００ｋｃａｌあたり、１０〜２０ｇを目安とすることができ、好ましくは１２．５〜１７．５ｇである。
As the saccharide, saccharides used in foods such as monosaccharides, disaccharides, oligosaccharides and polysaccharides can be used without particular limitation. Among these, polysaccharides can be preferably used, and dextrin can be more preferably used.
As content of saccharide | sugar, 10-20g can be set as a standard per 100kcal, Preferably it is 12.5-17.5g.
脂質としては、大豆油、菜種油、コーン油等の植物油、魚油等の動物油等、食品に用いられる油脂を特に制限なく用いることができる。中でも、植物油を好ましく用いることができ、大豆油をより好ましく用いることができる。
脂質の含有量としては、１００ｋｃａｌあたり、１〜４ｇを目安とすることができ、好ましくは２〜３ｇである。
As the lipid, fats and oils used for food such as soybean oil, rapeseed oil, vegetable oil such as corn oil, animal oil such as fish oil can be used without particular limitation. Among these, vegetable oil can be preferably used, and soybean oil can be more preferably used.
The content of lipid can be 1 to 4 g per 100 kcal, preferably 2 to 3 g.
本発明の腎疾患患者用の液状栄養組成物のエネルギー量は、１ｍｌあたり、好ましくは１．０ｋｃａｌ以上、さらに好ましくは１．２ｋｃａｌ以上、特に好ましくは１．５〜２．０ｋｃａｌである。このような高カロリーの液状栄養組成物は、腎疾患患者における水分摂取量の調整に有用である。また、本発明の液状栄養組成物は、脂質や糖質を十分量含む高カロリーの液状栄養組成物においても優れた乳化安定性を発揮する。 The amount of energy of the liquid nutritional composition for renal disease patients of the present invention is preferably 1.0 kcal or more, more preferably 1.2 kcal or more, and particularly preferably 1.5 to 2.0 kcal per ml. Such a high-calorie liquid nutritional composition is useful for adjusting water intake in patients with renal diseases. Moreover, the liquid nutritional composition of the present invention exhibits excellent emulsification stability even in a high-calorie liquid nutritional composition containing a sufficient amount of lipids and carbohydrates.
また、本発明の腎疾患患者用の液状栄養組成物は、食物繊維、他のミネラル類、ビタミン等を適宜含んでいても良い。 Moreover, the liquid nutritional composition for renal disease patients of the present invention may appropriately contain dietary fiber, other minerals, vitamins and the like.
本発明の液状栄養組成物の摂取量は、患者の体重や年齢、性別に応じて調整できるが、１日あたり８００〜１６００ｋｃａｌを目安とすればよい。
本発明の腎疾患患者用の液状栄養組成物は、経口、経管による経腸投与に用いることが出来る。
The intake amount of the liquid nutritional composition of the present invention can be adjusted according to the weight, age, and sex of the patient, but may be 800 to 1600 kcal per day.
The liquid nutritional composition for patients with renal diseases of the present invention can be used for oral administration and enteral administration by tube.
本発明の腎疾患患者用の液状栄養組成物は、組成物に含まれる水相と油相を混合し乳化することにより製造することが出来る。この場合において、有機酸モノグリセリドは、予め水相に混合しておくことが好ましく、レシチンは、予め油相に混合しておくことが好ましい。このようにすることにより、良好な乳化状態を形成することが可能となる。
本発明の液状栄養組成物は、例えば、以下のようにして製造することができる。
まず、蛋白質、並びにナトリウム、クロールを含む水相に、有機酸モノグリセリドを添加する。別途、油脂を含む油相にレシチンを添加する。続いて、前記水相と油相を混合し、乳化する。乳化は、適宜予備乳化を行った後、３０〜１００ＭＰａ程度の圧力で均質化することにより行うことができる。
このようにして得られた液状栄養組成物は、例えば、レトルトパウチ等の容器に充填された後、レトルト殺菌される。
The liquid nutritional composition for patients with renal diseases of the present invention can be produced by mixing and emulsifying the water phase and the oil phase contained in the composition. In this case, the organic acid monoglyceride is preferably mixed with the aqueous phase in advance, and lecithin is preferably mixed with the oil phase in advance. By doing in this way, it becomes possible to form a favorable emulsified state.
The liquid nutritional composition of the present invention can be produced, for example, as follows.
First, an organic acid monoglyceride is added to an aqueous phase containing protein, sodium and chlor. Separately, lecithin is added to the oil phase containing fats and oils. Subsequently, the aqueous phase and the oil phase are mixed and emulsified. Emulsification can be performed by appropriately pre-emulsifying and then homogenizing at a pressure of about 30 to 100 MPa.
The liquid nutritional composition thus obtained is sterilized by retort after filling a container such as a retort pouch.
次に実施例を示して本発明を詳記するが、本発明は以下の実施例に限定されるものではない。
＜実施例１＞
カゼインナトリウム（ニュージーランド・タツア社製）３．４ｋｇ、乳蛋白質濃縮物（ニュージーランド・フォンテラ社製）２．３ｋｇ、及びデキストリン（昭和産業社製）２５．０ｋｇを水道水７５ｋｇに分散し、溶解した。これに表１に示す配合量で混合されたミネラル混合物８５０ｇを添加した。ここに乳化剤としてコハク酸モノグリセリド（太陽化学社製）１００ｇを添加し、水相とした。
また、乳化剤としてレシチン（味の素社製）１００ｇを添加した大豆油（太陽油脂社製）４．０ｋｇを油相とした。
得られた水相と油相を混合し、該混合液を、ＴＫホモミキサー（プライミクス社製）を用いて予備乳化し、水を添加して総量を１００Ｌに調製した。次いで、該予備乳化物を、高圧均質機（ＡＰＶ社製）を用いて５０ＭＰａの圧力で均質化処理した。均質化処理後、得られた乳化液をレトルトパウチ（東洋製罐社製）に２００ｍｌずつ充填し、密封し、レトルト殺菌機（日阪製作所社製）を用いて１２５℃で１５分間滅菌処理し、液状栄養組成物を製造した。
EXAMPLES Next, although an Example is shown and this invention is explained in full detail, this invention is not limited to a following example.
<Example 1>
Casein sodium (manufactured by New Zealand, Tatsua) 3.4 kg, milk protein concentrate (manufactured by New Zealand Fontera) 2.3 kg, and dextrin (manufactured by Showa Sangyo Co., Ltd.) 25.0 kg were dispersed and dissolved in 75 kg of tap water. To this, 850 g of a mineral mixture mixed in the blending amounts shown in Table 1 was added. 100 g of succinic acid monoglyceride (manufactured by Taiyo Chemical Co., Ltd.) was added as an emulsifier to form an aqueous phase.
Moreover, 4.0 kg of soybean oil (manufactured by Taiyo Oil & Fats Co., Ltd.) to which 100 g of lecithin (manufactured by Ajinomoto Co., Inc.) was added as an emulsifier was used as the oil phase.
The obtained aqueous phase and oil phase were mixed, and the mixture was pre-emulsified using a TK homomixer (manufactured by Primics), and water was added to prepare a total amount of 100 L. Next, the preliminary emulsion was homogenized at a pressure of 50 MPa using a high-pressure homogenizer (manufactured by APV). After homogenization, the obtained emulsion is filled into retort pouches (Toyo Seikan Co., Ltd.) 200 ml each, sealed, and sterilized at 125 ° C. for 15 minutes using a retort sterilizer (Nisaka Seisakusho Co., Ltd.). A liquid nutritional composition was produced.
なお、液状栄養組成物中の蛋白質含量については窒素定量換算法、ナトリウム含量については原子吸光光度法、クロール（塩素）含量については電位差滴定法により、それぞれ定量を行った。 The protein content in the liquid nutritional composition was determined by the nitrogen quantitative conversion method, the sodium content by the atomic absorption photometry method, and the chlor (chlorine) content by the potentiometric titration method.
実施例１で調製した液状栄養組成物のエネルギー量、各成分の含量を表２に示す。
＜試験例１＞
この試験は、脂肪、蛋白質、及び糖質等からなる液状栄養組成物の乳化安定性の観点から、適正な乳化剤の種類及びその組み合わせを調べるために行なった。
<Test Example 1>
This test was carried out in order to investigate the types of emulsifiers and combinations thereof from the viewpoint of the emulsion stability of the liquid nutritional composition comprising fat, protein, sugar and the like.
（１）試料の調製
乳化剤の配合割合を変更したことを除き、実施例１と同一の方法により次に示す９種類の試料を調製した。
試料１：実施例１と同一の方法により製造した液状栄養組成物
試料２：乳化剤として、レシチン１２０ｇ、及びコハク酸モノグセリド８０ｇを併用したことを除き、実施例１と同一の方法により製造した液状栄養組成物
試料３：乳化剤として、レシチン１３３ｇ、及びコハク酸モノグセリド６７ｇを併用したことを除き、実施例１と同一の方法により製造した液状栄養組成物
試料４：乳化剤として、レシチン１５０ｇ、及びコハク酸モノグセリド５０ｇを併用したことを除き、実施例１と同一の方法により製造した液状栄養組成物
試料５：乳化剤として、レシチン２００ｇを単独使用したことを除き、実施例１と同一の方法により製造した液状栄養組成物
試料６：乳化剤として、レシチン８０ｇ、及びコハク酸モノグセリド１２０ｇを併用したことを除き、実施例１と同一の方法により製造した液状栄養組成物
試料７：乳化剤として、レシチン６７ｇ、及びコハク酸モノグセリド１３３ｇを併用したことを除き、実施例１と同一の方法により製造した液状栄養組成物
試料８：乳化剤として、レシチン５０ｇ、及びコハク酸モノグセリド１５０ｇを併用したことを除き、実施例１と同一の方法により製造した液状栄養組成物
試料９：乳化剤として、コハク酸モノグセリド２００ｇを単独使用したことを除き、実施例１と同一の方法により製造した液状栄養組成物
(1) Preparation of samples Nine types of samples shown below were prepared by the same method as in Example 1 except that the blending ratio of the emulsifier was changed.
Sample 1: Liquid nutritional composition produced by the same method as in Example 1. Sample 2: Liquid nutrition produced by the same method as in Example 1 except that 120 g of lecithin and 80 g of monosulceyl succinate were used in combination as emulsifiers. Composition sample 3: liquid nutritional composition sample prepared by the same method as Example 1 except that 133 g of lecithin and 67 g of succinic acid monoglyceride were used in combination as emulsifiers. Liquid nutritional composition sample 5 manufactured by the same method as Example 1 except that 50 g was used together: Liquid nutrition manufactured by the same method as Example 1 except that 200 g of lecithin was used alone as an emulsifier Composition sample 6: As an emulsifier, 80 g of lecithin and 120 g of succinic acid monoglyceride were used in combination. A liquid nutritional composition sample 7 manufactured by the same method as in Example 1 except that, as an emulsifier, 67 g of lecithin and 133 g of succinic acid monoglyceride were used in combination, and the liquid was manufactured by the same method as in Example 1. Nutritional composition sample 8: Liquid nutritional composition sample 9 produced by the same method as in Example 1 except that lecithin 50 g and succinic acid monoglyceride 150 g were used in combination as emulsifiers. A liquid nutritional composition produced by the same method as in Example 1 except that it was used
（２）試験方法
各試料３０ｍｌを５０ｍｌ容量遠沈管に採取し、重力加速度１，０００ｇで５分間遠心分離し、油脂分離あるいは浮上物の有無及びその程度を目視にて評価した。評価基準は次のとおりである。
○：浮上物が認められない、
△：浮上物が僅かに認められる、
×：著しく油脂が分離し、油層の形成が認められる。
(2) Test method 30 ml of each sample was collected in a 50 ml capacity centrifuge tube, centrifuged at 1,000 g of gravitational acceleration for 5 minutes, and the presence or absence and degree of floatation of fats and oils were visually evaluated. The evaluation criteria are as follows.
○: Floating objects are not recognized,
Δ: Slightly floating objects are observed,
X: Fats and oils are remarkably separated and formation of an oil layer is observed.
（３）試験結果
この試験の結果は、表３に示すとおりである。表３から明らかなとおり、脂肪、蛋白質、及び糖質等からなる液状栄養組成物の乳化安定性を向上させるためには、乳化剤としてレシチンとコハク酸モノグリセリドを組み合わせて使用することが必要であり、その添加比率はレシチン：コハク酸モノグリセリド＝３：１〜１：３が好ましく、レシチン：コハク酸モノグリセリド＝２：１〜１：２とすることがより好ましく、レシチン：コハク酸モノグリセリド＝１．５：１〜１：１．５とすることが特に好ましいことが判明した。
(3) Test results The results of this test are as shown in Table 3. As is apparent from Table 3, in order to improve the emulsification stability of the liquid nutritional composition comprising fat, protein, sugar, etc., it is necessary to use a combination of lecithin and succinic monoglyceride as an emulsifier, The addition ratio is preferably lecithin: succinic acid monoglyceride = 3: 1 to 1: 3, more preferably lecithin: succinic acid monoglyceride = 2: 1 to 1: 2, and lecithin: succinic acid monoglyceride = 1.5: It has been found that it is particularly preferable that the ratio is 1-1: 1.5.
＜実施例２＞
カゼインナトリウム（ニュージーランド・タツア社製）２．０ｋｇ、カゼインカルシウム（ニュージーランド・タツア社製）３．５ｋｇ、及びデキストリン（昭和産業社製）２５．０ｋｇを水道水７５ｋｇに分散し、溶解した。これに、表４に示す配合量で混合されたミネラル混合物９００ｇを添加した。ここに乳化剤としてクエン酸モノグリセリド（太陽化学社製）１００ｇを添加し、水相とした。
また、乳化剤としてレシチン（味の素社製）１００ｇを添加した大豆油（太陽油脂社製）４．０ｋｇを油相とした。
得られた水相と油相を混合し、該混合液を、ＴＫホモミキサー（プライミクス社製）を用いて予備乳化し、水を添加して総量を１００Ｌに調製した。次いで、該予備乳化物を、高圧均質機（ＡＰＶ社製）を用いて５０ＭＰａの圧力で均質化処理した。均質化処理後、得られた乳化液をレトルトパウチ（東洋製罐社製）に２００ｍｌずつ充填し、密封し、レトルト殺菌機（日阪製作所社製）を用いて１２５℃で１５分間滅菌処理し、液状栄養組成物を製造した。
<Example 2>
Casein sodium (manufactured by New Zealand Tatsua) 2.0 kg, casein calcium (manufactured by New Zealand Tatsua) 3.5 kg, and dextrin (Showa Sangyo Co., Ltd.) 25.0 kg were dispersed in tap water 75 kg and dissolved. To this, 900 g of a mineral mixture mixed in the blending amounts shown in Table 4 was added. As an emulsifier, 100 g of citric acid monoglyceride (manufactured by Taiyo Kagaku Co.) was added to obtain an aqueous phase.
Moreover, 4.0 kg of soybean oil (manufactured by Taiyo Oil & Fats Co., Ltd.) to which 100 g of lecithin (manufactured by Ajinomoto Co., Inc.) was added as an emulsifier was used as the oil phase.
The obtained aqueous phase and oil phase were mixed, and the mixture was pre-emulsified using a TK homomixer (manufactured by Primics), and water was added to prepare a total amount of 100 L. Next, the preliminary emulsion was homogenized at a pressure of 50 MPa using a high-pressure homogenizer (manufactured by APV). After homogenization, the obtained emulsion is filled into retort pouches (Toyo Seikan Co., Ltd.) 200 ml each, sealed, and sterilized at 125 ° C. for 15 minutes using a retort sterilizer (Nisaka Seisakusho Co., Ltd.). A liquid nutritional composition was produced.
なお、液状栄養組成物中の蛋白質含量、ナトリウム含量、クロール含量については実施例１と同様の方法により、それぞれ定量を行った。 The protein content, sodium content, and chlor content in the liquid nutritional composition were each determined in the same manner as in Example 1.
実施例２で調製した液状栄養組成物のエネルギー量、各成分の含量を表５に示す。
＜試験例２＞
この試験は、脂肪、蛋白質、及び糖質等からなる液状栄養組成物の乳化安定性の観点から、適正な乳化剤の種類及びその組み合わせを調べるために行なった。
<Test Example 2>
This test was carried out in order to investigate the types of emulsifiers and combinations thereof from the viewpoint of the emulsion stability of the liquid nutritional composition comprising fat, protein, sugar and the like.
（１）試料の調製
乳化剤の種類と配合割合を変更したことを除き、実施例２と同一の方法により次に示す９種類の試料を調製した。
試料１：実施例２と同一の方法により製造した液状栄養組成物
試料２：乳化剤として、レシチン１２０ｇ、及びクエン酸モノグセリド８０ｇを併用したことを除き、実施例２と同一の方法により製造した液状栄養組成物
試料３：乳化剤として、レシチン１３３ｇ、及びクエン酸モノグセリド６７ｇを併用したことを除き、実施例２と同一の方法により製造した液状栄養組成物
試料４：乳化剤として、レシチン１５０ｇ、及びクエン酸モノグセリド５０ｇを併用したことを除き、実施例２と同一の方法により製造した液状栄養組成物
試料５：乳化剤として、レシチン２００ｇを単独使用したことを除き、実施例２と同一の方法により製造した液状栄養組成物
試料６：乳化剤として、レシチン８０ｇ、及びクエン酸モノグセリド１２０ｇを併用したことを除き、実施例２と同一の方法により製造した液状栄養組成物
試料７：乳化剤として、レシチン６７ｇ、及びクエン酸モノグセリド１３３ｇを併用したことを除き、実施例２と同一の方法により製造した液状栄養組成物
試料８：乳化剤として、レシチン５０ｇ、及びクエン酸モノグセリド１５０ｇを併用したことを除き、実施例２と同一の方法により製造した液状栄養組成物
試料９：乳化剤として、クエン酸モノグセリド２００ｇを単独使用したことを除き、実施例２と同一の方法により製造した液状栄養組成物
(1) Preparation of samples Nine types of samples shown below were prepared by the same method as in Example 2 except that the type and blending ratio of the emulsifier were changed.
Sample 1: Liquid nutritional composition produced by the same method as in Example 2. Sample 2: Liquid nutrition produced by the same method as in Example 2 except that 120 g of lecithin and 80 g of monoglyceride citrate were used in combination as emulsifiers. Composition sample 3: liquid nutritional composition sample prepared by the same method as in Example 2 except that 133 g of lecithin and 67 g of citric acid monoglyceride were used in combination as emulsifiers: 150 g of lecithin and monoglyceride of citric acid as emulsifiers Liquid nutritional composition sample 5 produced by the same method as Example 2 except that 50 g was used in combination: Liquid nutrition produced by the same method as Example 2 except that 200 g of lecithin was used alone as an emulsifier Composition sample 6: As an emulsifier, 80 g of lecithin and 120 g of citric acid monoglyceride were used in combination. Except for the above, liquid nutrient composition sample 7 produced by the same method as Example 2: liquid produced by the same method as Example 2 except that 67 g of lecithin and 133 g of monoglyceride citrate were used in combination as an emulsifier Nutritional composition sample 8: Liquid nutritional composition sample 9 produced by the same method as in Example 2 except that 50 g of lecithin and 150 g of citric acid monoglyceride were used together as an emulsifier, and 200 g of citric acid monoglyceride alone as an emulsifier A liquid nutritional composition produced by the same method as in Example 2 except that it was used
（２）試験方法
各試料３０ｍｌを５０ｍｌ容量遠沈管に採取し、重力加速度１，０００ｇで５分間遠心分離し、油脂分離あるいは浮上物の有無及びその程度を目視にて評価した。評価基準は次のとおりである。
○：浮上物が認められない、
△：浮上物が僅かに認められる、
×：著しく油脂が分離し、油層の形成が認められる。
(2) Test method 30 ml of each sample was collected in a 50 ml capacity centrifuge tube, centrifuged at 1,000 g of gravitational acceleration for 5 minutes, and the presence or absence and degree of floatation of fats and oils were visually evaluated. The evaluation criteria are as follows.
○: Floating objects are not recognized,
Δ: Slightly floating objects are observed,
X: Fats and oils are remarkably separated and formation of an oil layer is observed.
（３）試験結果
この試験の結果は、表６に示すとおりである。表６から明らかなとおり、脂肪、蛋白質、及び糖質等からなる液状栄養組成物の乳化安定性を向上させるためには、乳化剤としてレシチンとクエン酸モノグリセリドを組み合わせて使用することが必要であり、その添加比率はレシチン：クエン酸モノグリセリド＝３：１〜１：３が好ましく、レシチン：クエン酸モノグリセリド＝２：１〜１：２とすることがより好ましく、レシチン：クエン酸モノグリセリド＝１．５：１〜１：１．５とすることが特に好ましいことが判明した。
(3) Test results The results of this test are as shown in Table 6. As is apparent from Table 6, in order to improve the emulsification stability of the liquid nutritional composition comprising fat, protein, sugar, etc., it is necessary to use a combination of lecithin and citric acid monoglyceride as an emulsifier, The addition ratio is preferably lecithin: citric acid monoglyceride = 3: 1 to 1: 3, more preferably lecithin: citric acid monoglyceride = 2: 1 to 1: 2, and lecithin: citric acid monoglyceride = 1.5: It has been found that it is particularly preferable that the ratio is 1-1: 1.5.
また、試験例１及び試験例２の結果から、脂肪、蛋白質、及び糖質等からなる液状栄養組成物の乳化安定性を向上させるためには、乳化剤としてレシチンと有機酸モノグリセリドを組み合わせて使用することが必要であり、その添加比率はレシチン：有機酸モノグリセリド＝３：１〜１：３が好ましく、レシチン：有機酸モノグリセリド＝２：１〜１：２とすることがより好ましく、レシチン：有機酸モノグリセリド＝１．５：１〜１：１．５とすることが特に好ましいことが判明した。 Further, from the results of Test Example 1 and Test Example 2, in order to improve the emulsification stability of the liquid nutritional composition composed of fat, protein, sugar and the like, lecithin and an organic acid monoglyceride are used in combination as an emulsifier. The addition ratio is preferably lecithin: organic acid monoglyceride = 3: 1 to 1: 3, more preferably lecithin: organic acid monoglyceride = 2: 1 to 1: 2, and lecithin: organic acid. It was found that monoglyceride = 1.5: 1 to 1: 1.5 is particularly preferable.
本発明は、腎疾患患者の食事療法に用いる液状栄養組成物として、極めて有用である。 The present invention is extremely useful as a liquid nutritional composition for use in diet therapy for patients with renal diseases.
Claims (4)
レシチンと有機酸モノグリセリドとを合計含量で０．０５〜１．０質量％含有し、レシチン及び有機酸モノグリセリドの質量比が１：２〜２：１である、液状栄養組成物。 A liquid nutritional composition for patients with renal diseases having a protein content per 100 kcal of 1.5 to 3.5 g , a sodium content of 100 to 200 mg , and a mass ratio of crawl content to sodium content of 1.0 to 1.5. There,
A liquid nutritional composition comprising lecithin and organic acid monoglyceride in a total content of 0.05 to 1.0% by mass , wherein the mass ratio of lecithin and organic acid monoglyceride is 1: 2 to 2: 1 .
蛋白質、ナトリウム、クロールを含む水相に有機酸モノグリセリドを添加する工程と、
油脂を含む油相にレシチンを添加する工程と、
前記水相と油相を混合し、乳化する工程と、
を含み、レシチンと有機酸モノグリセリドとを合計含量で０．０５〜１．０質量％含有し、レシチン及び有機酸モノグリセリドの質量比が１：２〜２：１である、液状栄養組成物の製造方法。
A liquid nutritional composition for a renal disease patient having a protein content per 100 kcal of 1.5 to 3.5 g , a sodium content of 100 to 200 mg , and a mass ratio of crawl content to sodium content of 1.0 to 1.5 . A manufacturing method comprising:
Adding an organic acid monoglyceride to an aqueous phase containing protein, sodium and chlor;
Adding lecithin to the oil phase containing fats and oils;
Mixing and emulsifying the aqueous phase and the oil phase;
Only contains contains 0.05 to 1.0 wt% of lecithin and organic acid monoglyceride in total content, the mass ratio of lecithin and organic acid monoglyceride is 1: 2 to 2: 1, the liquid nutritional composition Production method.
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