JP5878296B2 - Liquid nutrition composition - Google Patents
Liquid nutrition composition Download PDFInfo
- Publication number
- JP5878296B2 JP5878296B2 JP2011016254A JP2011016254A JP5878296B2 JP 5878296 B2 JP5878296 B2 JP 5878296B2 JP 2011016254 A JP2011016254 A JP 2011016254A JP 2011016254 A JP2011016254 A JP 2011016254A JP 5878296 B2 JP5878296 B2 JP 5878296B2
- Authority
- JP
- Japan
- Prior art keywords
- nutritional composition
- vitamin
- dextrin
- derived
- acid
- 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.)
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- 239000000203 mixture Substances 0.000 title claims description 109
- 235000016709 nutrition Nutrition 0.000 title claims description 107
- 239000007788 liquid Substances 0.000 title claims description 14
- 230000035764 nutrition Effects 0.000 title claims description 7
- 229920001353 Dextrin Polymers 0.000 claims description 44
- 239000004375 Dextrin Substances 0.000 claims description 44
- 235000019425 dextrin Nutrition 0.000 claims description 44
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 42
- 102000007544 Whey Proteins Human genes 0.000 claims description 26
- 108010046377 Whey Proteins Proteins 0.000 claims description 26
- 229920002472 Starch Polymers 0.000 claims description 23
- 239000005862 Whey Substances 0.000 claims description 20
- 230000003204 osmotic effect Effects 0.000 claims description 18
- 239000008107 starch Substances 0.000 claims description 18
- 235000019698 starch Nutrition 0.000 claims description 18
- 229920000856 Amylose Polymers 0.000 claims description 15
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 12
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 12
- 235000011090 malic acid Nutrition 0.000 claims description 12
- 239000001630 malic acid Substances 0.000 claims description 12
- 229920002261 Corn starch Polymers 0.000 claims description 11
- 239000008120 corn starch Substances 0.000 claims description 11
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 11
- 239000011707 mineral Substances 0.000 claims description 11
- 150000002632 lipids Chemical class 0.000 claims description 9
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 9
- 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 claims description 8
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 claims description 8
- 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 claims description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 8
- 239000011575 calcium Substances 0.000 claims description 8
- 229910052791 calcium Inorganic materials 0.000 claims description 8
- 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 claims description 8
- 235000003599 food sweetener Nutrition 0.000 claims description 8
- 239000003765 sweetening agent Substances 0.000 claims description 8
- 240000003183 Manihot esculenta Species 0.000 claims description 7
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 7
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 claims description 5
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims description 4
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 claims description 4
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 claims description 4
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 4
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 claims description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 4
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 4
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 claims description 4
- 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 claims description 4
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 claims description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 4
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 4
- 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 claims description 4
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims description 4
- 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 claims description 4
- 229930003451 Vitamin B1 Natural products 0.000 claims description 4
- 229930003779 Vitamin B12 Natural products 0.000 claims description 4
- 229930003471 Vitamin B2 Natural products 0.000 claims description 4
- 229930003268 Vitamin C Natural products 0.000 claims description 4
- 229930003316 Vitamin D Natural products 0.000 claims description 4
- 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 claims description 4
- 229930003427 Vitamin E Natural products 0.000 claims description 4
- 229930003448 Vitamin K Natural products 0.000 claims description 4
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims description 4
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims description 4
- 229960002685 biotin Drugs 0.000 claims description 4
- 235000020958 biotin Nutrition 0.000 claims description 4
- 239000011616 biotin Substances 0.000 claims description 4
- 229910052804 chromium Inorganic materials 0.000 claims description 4
- 239000011651 chromium Substances 0.000 claims description 4
- 229910052802 copper Inorganic materials 0.000 claims description 4
- 239000010949 copper Substances 0.000 claims description 4
- 229960000304 folic acid Drugs 0.000 claims description 4
- 235000019152 folic acid Nutrition 0.000 claims description 4
- 239000011724 folic acid Substances 0.000 claims description 4
- 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 claims description 4
- 229910052742 iron Inorganic materials 0.000 claims description 4
- 239000011777 magnesium Substances 0.000 claims description 4
- 229910052749 magnesium Inorganic materials 0.000 claims description 4
- 229910052750 molybdenum Inorganic materials 0.000 claims description 4
- 239000011733 molybdenum Substances 0.000 claims description 4
- 229960003512 nicotinic acid Drugs 0.000 claims description 4
- 235000001968 nicotinic acid Nutrition 0.000 claims description 4
- 239000011664 nicotinic acid Substances 0.000 claims description 4
- 229940055726 pantothenic acid Drugs 0.000 claims description 4
- 235000019161 pantothenic acid Nutrition 0.000 claims description 4
- 239000011713 pantothenic acid Substances 0.000 claims description 4
- 239000011574 phosphorus Substances 0.000 claims description 4
- 229910052698 phosphorus Inorganic materials 0.000 claims description 4
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 claims description 4
- 239000011591 potassium Substances 0.000 claims description 4
- 229910052700 potassium Inorganic materials 0.000 claims description 4
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 claims description 4
- 229960002477 riboflavin Drugs 0.000 claims description 4
- 239000011669 selenium Substances 0.000 claims description 4
- 229910052711 selenium Inorganic materials 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 229960003495 thiamine Drugs 0.000 claims description 4
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 4
- 235000019155 vitamin A Nutrition 0.000 claims description 4
- 239000011719 vitamin A Substances 0.000 claims description 4
- 235000010374 vitamin B1 Nutrition 0.000 claims description 4
- 239000011691 vitamin B1 Substances 0.000 claims description 4
- 235000019163 vitamin B12 Nutrition 0.000 claims description 4
- 239000011715 vitamin B12 Substances 0.000 claims description 4
- 235000019164 vitamin B2 Nutrition 0.000 claims description 4
- 239000011716 vitamin B2 Substances 0.000 claims description 4
- 235000019158 vitamin B6 Nutrition 0.000 claims description 4
- 239000011726 vitamin B6 Substances 0.000 claims description 4
- 235000019154 vitamin C Nutrition 0.000 claims description 4
- 239000011718 vitamin C Substances 0.000 claims description 4
- 235000019166 vitamin D Nutrition 0.000 claims description 4
- 239000011710 vitamin D Substances 0.000 claims description 4
- 150000003710 vitamin D derivatives Chemical class 0.000 claims description 4
- 235000019165 vitamin E Nutrition 0.000 claims description 4
- 229940046009 vitamin E Drugs 0.000 claims description 4
- 239000011709 vitamin E Substances 0.000 claims description 4
- 235000019168 vitamin K Nutrition 0.000 claims description 4
- 239000011712 vitamin K Substances 0.000 claims description 4
- 150000003721 vitamin K derivatives Chemical class 0.000 claims description 4
- 229940045997 vitamin a Drugs 0.000 claims description 4
- 229940011671 vitamin b6 Drugs 0.000 claims description 4
- 229940046008 vitamin d Drugs 0.000 claims description 4
- 229940046010 vitamin k Drugs 0.000 claims description 4
- 239000011701 zinc Substances 0.000 claims description 4
- 229910052725 zinc Inorganic materials 0.000 claims description 4
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 claims description 3
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 claims description 3
- 230000005540 biological transmission Effects 0.000 claims 1
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(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+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 claims 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 28
- 230000000052 comparative effect Effects 0.000 description 23
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- 238000002360 preparation method Methods 0.000 description 20
- 239000000796 flavoring agent Substances 0.000 description 16
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- 229910052757 nitrogen Inorganic materials 0.000 description 14
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- 235000010755 mineral Nutrition 0.000 description 9
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- 150000001720 carbohydrates Chemical class 0.000 description 8
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- 208000015380 nutritional deficiency disease Diseases 0.000 description 5
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 4
- 206010012735 Diarrhoea Diseases 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
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- 229910052783 alkali metal Inorganic materials 0.000 description 4
- 150000001340 alkali metals Chemical class 0.000 description 4
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 4
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- 239000004310 lactic acid Substances 0.000 description 4
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- 102000011632 Caseins Human genes 0.000 description 3
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Description
本発明は、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対して効率的に熱量、蛋白、糖質、ミネラル、およびビタミンの補給ができる液状の栄養組成物に関する。 The present invention relates to a liquid nutritional composition that can efficiently supply calories, proteins, carbohydrates, minerals, and vitamins to surgical patients who need nutritional supplements, patients who are undernourished, and the like.
栄養不良の外科手術患者や低栄養状態の患者は、筋肉量の減少、術後創傷の回復遅延、免疫機能の低下などを招き、合併症発症率は通常の患者より高くなる。また、それゆえに入院期間の延長、医療費の増加、死亡率の上昇などの不利益が生じる。 Malnourished surgical patients and malnourished patients suffer from loss of muscle mass, delayed recovery of postoperative wounds, decreased immune function, etc., and the incidence of complications is higher than normal patients. In addition, there are disadvantages such as prolonged hospitalization, increased medical costs, and increased mortality.
栄養補給を必要とする栄養不良の外科手術患者や低栄養状態の患者などの栄養管理には通常、蛋白質・糖質・脂質の三大栄養素がバランス良く配合された半消化態栄養剤が広く利用されているが、甘味が非常に強く摂取しにくい、高浸透圧または脂質により下痢を生じる等の問題がある。 Semi-digested nutrients that are well-balanced with the three major nutrients of protein, carbohydrates and lipids are widely used for nutritional management in malnourished surgical patients and undernourished patients who require nutritional supplementation. However, there are problems such as high osmotic pressure or lipids causing diarrhea because the sweetness is very strong and difficult to take.
これに対し、脂質を含まない液状の栄養剤は、半消化態栄養剤と比較して経口摂取しやすい利点がある。このような液状の栄養剤には通常窒素源として乳清蛋白分離物（ＷＰＩ）が利用されるが、ＷＰＩを配合すると、配合可能な多量ミネラルが制限される、収斂味があるなどの問題点があった。さらに、ｐＨ３付近でなければ、澄明性を有さないことから、酸味料を多量に使用し、浸透圧が上昇するなどの問題点があった。 In contrast, liquid nutrients that do not contain lipids have the advantage of being easily taken orally compared to semi-digested nutrients. For such liquid nutrients, whey protein isolate (WPI) is usually used as a nitrogen source. However, when WPI is blended, the amount of minerals that can be blended is limited, and there is an astringent taste. was there. Furthermore, if the pH is not around 3, there is a problem that the osmotic pressure is increased by using a large amount of acidulant because it does not have clarity.
液状の栄養剤の糖質源としては、グルコースと比較して緩やかに吸収される点からデキストリンが選択されることが多い。しかしながら、デキストリンを用いた場合には冷蔵保存により栄養剤が白濁して澄明性が失われ、患者が経口で摂取することを拒否してしまうことがある。 As a carbohydrate source for a liquid nutrient, dextrin is often selected because it is absorbed more slowly than glucose. However, when dextrin is used, the nutrient may become cloudy due to refrigeration and lose clarity, and the patient may refuse to take it orally.
さらに、液状の栄養剤の窒素源としては、蛋白と比較して消化吸収性の点で優れていること、澄明性を有していることからペプチドが用いられる。しかしながら、ペプチドは他の蛋白源を用いたものより苦味、生臭さ、硫黄臭などがあり、経口摂取時の味覚的な抵抗が非常に大きい。したがって、経口摂取しやすいように各種フレーバーの添加による風味の調整が必要となるが、この場合フレーバーの添加によって調整の手間やコストがかかる、浸透圧が更に上昇するなどの問題がある。 Furthermore, as a nitrogen source for liquid nutrients, peptides are used because they are superior in digestibility and absorptivity compared to proteins and have clarity. However, peptides have a bitter taste, raw odor, sulfur odor and the like, and taste resistance when taken orally is much higher than those using other protein sources. Therefore, it is necessary to adjust the flavor by adding various flavors so that it can be easily taken orally. In this case, there are problems such as adding labor and cost to adjust the flavor and further increasing the osmotic pressure.
上記の冷蔵保存による白濁の問題に対して、本願出願人は、特定のデキストリンを用いることで解決し得ることを提案している（特許文献１）。しかしながら、患者の満足度の観点からは更に風味の良好な栄養剤が求められている。 The applicant of the present application has proposed that the problem of cloudiness due to refrigerated storage can be solved by using a specific dextrin (Patent Document 1). However, from the viewpoint of patient satisfaction, there is a need for nutritional agents with better flavor.
本願発明の目的は、栄養不良の患者に対して栄養分や水分の補給及び電解質バランス維持が可能である、過剰な血糖上昇が起きない程度の炭水化物が含まれており術後の耐糖能が改善される、消化・吸収が速やかであり下痢等が発生しにくいといった医学的・栄養学的機能を備えることに加え、さらに風味が良く経口摂取しやすい液状の栄養剤（栄養組成物）を提供することである。 The object of the present invention is to improve the post-operative glucose tolerance by containing carbohydrates that are capable of replenishing nutrients and water and maintaining electrolyte balance for malnourished patients and that do not cause excessive hyperglycemia. In addition to providing medical and nutritional functions such as rapid digestion and absorption, and preventing the occurrence of diarrhea, etc., in addition to providing a liquid nutrient (nutrient composition) that is more flavorful and easy to take orally It is.
前記の目的を達成すため鋭意研究を重ねた結果、ミネラルとしてカルシウムを含有する栄養組成物において、平均分子量５００〜１５００のペプチドを３〜５重量％、アミロース含量が２０％未満である澱粉を由来とするＤＥ１０〜２０のデキストリンまたはアミロース含量が２０％以上である澱粉を由来とするＤＥ１５〜２０のデキストリンを計１８〜２７重量％、リンゴ酸、Ｌ−酒石酸、乳酸、コハク酸、リン酸、グルコン酸およびアジピン酸からなる群より選ばれた酸味料を計０．１〜０．５重量％含有することで、澄明で清涼感を有し、冷蔵保存しても白濁を生じず、さらに風味が良好で経口摂取しやすい液状の栄養組成物が得られることを見出し、本発明を完成するに至った。 As a result of earnest research to achieve the above-mentioned purpose, in a nutritional composition containing calcium as a mineral, 3-5% by weight of a peptide having an average molecular weight of 500-1500 is derived from starch having an amylose content of less than 20%. DE10-20 dextrin or amylose content derived from starch having a amylose content of 20% or more DE15-20 dextrin in total 18-27% by weight, malic acid, L-tartaric acid, lactic acid, succinic acid, phosphoric acid, glucone By containing a total of 0.1 to 0.5% by weight of an acidulant selected from the group consisting of acid and adipic acid, it has a clear and refreshing feeling, does not cause white turbidity even after refrigerated storage, and further has a flavor. It has been found that a liquid nutritional composition that is good and easy to be taken orally can be obtained, and the present invention has been completed.
すなわち、本発明は、以下の（１）〜（７）に示したものである。
（１）実質的に脂質を含有しない液状の栄養組成物であって、ミネラルとして少なくともカルシウムを含有するとともに、平均分子量５００〜１５００のペプチドを３〜５重量％と、アミロース含量が２０％未満である澱粉を由来とするＤＥ１０〜２０のデキストリン、またはアミロース含量が２０％以上である澱粉を由来とするＤＥ１５〜２０のデキストリンを計１８〜２７重量％と、酸味料としてリンゴ酸を０．１〜０．５重量％とを含有し、ｐＨが４〜５．５、１ｍＬあたりの熱量が０．８〜１．２ｋｃａｌ、粘度が５ｍＰａ・ｓ以下、浸透圧が５５０ｍＯｓｍ／Ｌ以下、かつ波長７２０ｎｍの光線の透過率が６０％Ｔ以上であることを特徴とする栄養組成物。
（２）さらに甘味料を０．１〜３．０重量％含有する（１）に記載の栄養組成物。
（３）上記ペプチドが乳清ペプチドであ（１）または（２）に記載の栄養組成物。
（４）上記デキストリンが、アミロース含量が２０％未満であるタピオカ澱粉またはワキシーコーン澱粉を由来とするものである（１）ないし（３）のいずれかに記載の栄養組成物。
（５）上記デキストリンが、アミロース含量が２０％以上であるコーン澱粉を由来とするものである（１）ないし（３）のいずれかに記載の栄養組成物。
（６）さらにナトリウム、カリウム、マグネシウム、リン、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のうち１種または２種以上のミネラルを含有する（１）ないし（５）のいずれかに記載の栄養組成物。
（７）さらにビタミン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、葉酸、ビオチン、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のうち１種以上を含有する（１）ないし（６）のいずれかに記載の栄養組成物。
That is, this invention is shown to the following (1)-( 7 ).
(1) A liquid nutritional composition substantially free of lipids, containing at least calcium as a mineral, 3-5% by weight of peptides having an average molecular weight of 500-1500, and an amylose content of less than 20% DE 10-20 dextrin derived from a certain starch, or DE 15-20 dextrin derived from starch having an amylose content of 20% or more, and a total of 18-27% by weight of malic acid as an acidulant. 0.5 wt%, pH is 4 to 5.5, heat per 1 mL is 0.8 to 1.2 kcal, viscosity is 5 mPa · s or less, osmotic pressure is 550 mOsm / L or less, and wavelength is 720 nm A nutritional composition having a light transmittance of 60% T or more.
(2) The nutritional composition according to (1), further containing a sweetener in an amount of 0.1 to 3.0% by weight.
(3) The nutritional composition according to (1) or (2), wherein the peptide is a whey peptide.
(4) The nutritional composition according to any one of (1) to (3), wherein the dextrin is derived from tapioca starch or waxy corn starch having an amylose content of less than 20%.
(5) The nutritional composition according to any one of (1) to (3) , wherein the dextrin is derived from corn starch having an amylose content of 20% or more.
(6) Any one of (1) to (5) further containing one or more minerals of sodium, potassium, magnesium, phosphorus, iron, copper, zinc, manganese, selenium, iodine, chromium and molybdenum The nutritional composition according to 1.
(7) Further, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, pantothenic acid, folic acid, biotin, vitamin C, vitamin A, vitamin D, vitamin E, and vitamin K are contained (1) Thru | or the nutrition composition in any one of (6).
本発明の栄養組成物によれば、栄養不良の患者に対して、栄養分や水分の補給及び電解質バランスの維持が可能である、過剰な血糖上昇が起きない程度の炭水化物が含まれており術後の耐糖能が改善される、消化・吸収が速やかであり下痢等が発生しにくいといった医学的・栄養学的機能を備えることに加え、さらに風味が良く経口摂取しやすい液状の栄養組成物を提供することができる。 According to the nutritional composition of the present invention, for a malnourished patient, it contains a carbohydrate that is capable of supplementing nutrients and water and maintaining an electrolyte balance, and does not cause an excessive increase in blood sugar, and after surgery. In addition to providing medical and nutritional functions such as improved glucose tolerance, rapid digestion and absorption, and less diarrhea, etc., it provides a liquid nutritional composition that is even more flavorful and easy to ingest can do.
以下、本発明の栄養組成物を詳細に説明する。
本明細書において「液状」とは、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。
本明細書において「冷蔵」とは、０〜１０℃の温度範囲に置くことを意味する。
本明細書において「澄明」とは、波長７２０ｎｍの光線の透過率が６０％Ｔ以上の状態を意味する。
Hereinafter, the nutritional composition of the present invention will be described in detail.
In this specification, “liquid” means a state in which no precipitate or aggregate insoluble in the nutritional composition is generated.
In this specification, “refrigeration” means placing in a temperature range of 0 to 10 ° C.
In this specification, “clear” means a state in which the transmittance of light having a wavelength of 720 nm is 60% T or more.
本発明の栄養組成物で使用するペプチドとしては、従来から食品に慣用されるペプチドであれば特に限定されずに使用することができる。ペプチドの由来としては、乳清、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、とうもろこしなどを由来とする植物性蛋白などがあるが、乳清由来のペプチド（乳性ペプチド）が最も好ましい。乳清ペプチドは、乳清を部分加水分解して得られるペプチドで、アミノ酸組成に優れているためアミノ酸を追加配合して成分調整を図る必要がなく、栄養学的に優れたペプチドである。さらに、乳清ペプチドは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ため、味覚的にも優れたものである。 The peptide used in the nutritional composition of the present invention is not particularly limited as long as it is a peptide conventionally used in foods. Peptides are derived from milk proteins such as whey, casein and milk protein concentrate (TMP), animal proteins such as egg white, collagen and protamine, and vegetable proteins derived from soybeans, wheat, corn and the like. However, a peptide derived from whey (milky peptide) is most preferable. Whey peptide is a peptide obtained by partially hydrolyzing whey, and since it has an excellent amino acid composition, it is not necessary to adjust the composition by adding additional amino acids, and is a nutritionally excellent peptide. Furthermore, whey peptides have no raw odor, sulfur odor, etc., less resistance when taken orally than those using other protein sources, and it is easy to adjust the taste with various flavors and other flavoring agents. It is also excellent in taste.
乳清ペプチドの原料となる乳清は従来の方法によって製造されるものが使用でき、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。乳清ペプチドは、例えば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蛋白成分を分離し、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、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蛋白として用いることができる。 The whey used as the raw material of the whey peptide can be produced by a conventional method, and can be appropriately selected from cheese whey (acid whey), sweet whey, delactose whey, desalted whey, and the like. For whey peptides, for example, whey obtained as a by-product in the cheese or casein production process is spray-dried, vacuum concentrated, osmotic membrane, reverse osmosis (RO), ultrafiltration (UF), ultrafiltration It can be obtained by separating the protein component by a processing method such as a method, an electrodialysis method, an ion exchange method, or crystallization, and hydrolyzing it using an enzyme such as pepsin or trypsin. 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.
本発明の栄養組成物で使用するペプチドの平均分子量はとしては、５００〜１５００ダルトン、好ましくは５００〜１２００ダルトンのペプチドである。また、平均分子量の異なる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。ペプチドの平均分子量が５００ダルトンより小さいと、アミノ酸に近くなり、消化吸収性に劣り、風味が悪くなる。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、製造時に酸添加後や加熱殺菌後に栄養組成物は澄明とならず、場合によっては不溶性の凝集物や沈殿物を生じて液状でなくなる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。 The peptide used in the nutritional composition of the present invention has an average molecular weight of 500 to 1500 daltons, preferably 500 to 1200 daltons. In addition, 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. If the average molecular weight of the peptide is less than 500 daltons, it will be close to an amino acid, inferior in digestibility and poor in flavor. If the average molecular weight of the peptide is greater than 1500 daltons, digestion is required after ingestion and not only will the residue be increased, but the nutritional composition will not become clear after acid addition or heat sterilization during manufacture, and in some cases insoluble aggregates Since a product or a precipitate is formed and it is no longer liquid, the tube is blocked during tube administration, making administration difficult.
本発明において、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、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ペプチドを分析する方法である。この方法を用いた場合、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にしたがって計算することにより求めることができる。 In the present invention, the method for determining the average molecular weight of a peptide 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 an eluted peptide by connecting an ultraviolet-visible spectroscopic detector to a high performance liquid chromatography apparatus, applying the peptide to a gel filtration column, and flowing an eluent. When this method is used, the average molecular weight of the peptide can be determined by calculating from the sensitivity of the UV-visible spectroscopic detector according to the data processing device of the high performance liquid chromatography device.
本発明の栄養組成物のペプチドの含有量は、３〜５重量％、好ましくは３．５〜４．５重量％の範囲内である。ペプチドの含有量が３重量％より少ないと、窒素源として栄養学的に不十分である。ペプチドの含有量が５重量％より多いと、窒素源として過剰摂取となる。 The peptide content of the nutritional composition of the present invention is in the range of 3 to 5% by weight, preferably 3.5 to 4.5% by weight. If the peptide content is less than 3% by weight, it is nutritionally insufficient as a nitrogen source. When the content of the peptide is more than 5% by weight, an excessive intake becomes a nitrogen source.
本発明の栄養組成物には、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。 An amino acid may be added to the nutritional composition of the present invention. 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、８週間冷蔵保存後における７２０ｎｍにおける透過率が６０％Ｔ未満とならない程度であれば、蛋白を配合させてもよい。蛋白としては、乳清蛋白単離物（ＷＰＩ）などが挙げられる。 Proteins may be added to the nutritional composition of the present invention within a range not departing from the gist of the present invention, that is, within a range where the transmittance at 720 nm after refrigerated storage for 8 weeks does not become less than 60% T. . Examples of the protein include whey protein isolate (WPI).
本発明の栄養組成物で使用するデキストリンは、アミロース含量が２０％未満の澱粉を由来とするＤＥ１０〜２０、またはアミロース含量が２０％以上の澱粉を由来とするＤＥ１５〜２０のデキストリンである。アミロース含量が２０％未満である澱粉としては、ワキシーコーン澱粉、タピオカ澱粉を、アミロース含量が２０％以上である澱粉としてコーン澱粉を挙げることができるが、これに限定されず、異なる由来のデキストリンを組み合わせて使用してもよい。デキストリンのＤＥが上記所定値より小さいと栄養組成物が白濁する。デキストリンのＤＥが２０より大きいと、栄養組成物の浸透圧が高くなり、５５０ｍＯｓｍを超えてしまうおそれがある。
また、本発明の栄養組成物で使用するデキストリンは、これらの澱粉をα−アミラーゼなどの酵素で処理するなどの従来の方法によって製造されるものが使用できる。
The dextrin used in the nutritional composition of the present invention is a dextrin of DE 10-20 derived from starch having an amylose content of less than 20%, or DE 15-20 derived from starch having an amylose content of 20% or more. Examples of starch having an amylose content of less than 20% include waxy corn starch and tapioca starch, and examples of starch having an amylose content of 20% or more include, but are not limited to, dextrins of different origins. You may use it in combination. When DE of dextrin is smaller than the predetermined value, the nutritional composition becomes cloudy. When DE of dextrin is larger than 20, the osmotic pressure of the nutritional composition becomes high and there is a possibility that it exceeds 550 mOsm.
Moreover, the dextrin used by the nutrition composition of this invention can use what was manufactured by conventional methods, such as processing these starch with enzymes, such as alpha-amylase.
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。
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.
本発明の栄養組成物のデキストリンの含有量は、１８〜２７重量％、好ましくは２０〜２４重量％の範囲内である。デキストリンの含有量が１８重量％より少ないと、栄養学的に糖質摂取量として不十分である。デキストリンの含有量が２７重量％より多いと、栄養組成物の加熱殺菌後の粘度が高くなり、５ｍＰａ・ｓを超えてしまうおそれがある。 The content of dextrin in the nutritional composition of the present invention is in the range of 18 to 27% by weight, preferably 20 to 24% by weight. If the dextrin content is less than 18% by weight, it is nutritionally insufficient as a carbohydrate intake. When there is more content of dextrin than 27 weight%, the viscosity after heat sterilization of a nutritional composition will become high, and there exists a possibility of exceeding 5 mPa * s.
本発明の栄養組成物にミネラルとして配合されるカルシウムは、無機電解質成分でも良いし、有機電解質成分でもよい。無機電解質成分としては、例えば、塩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、例えば乳酸と、アルカリ金属、アルカリ土類金属などの無機塩基との塩類を使用することができ、例えばグリセロリン酸カルシウムが挙げられる。
また、本発明の栄養組成物に用いるカルシウムの含有量は特に限定されないが、栄養組成物１００ｍＬあたり１０〜２３００ｍｇとするのが好ましく、２５〜６００ｍｇとするのがより好ましい。
Calcium compounded as a mineral in the nutritional composition of the present invention may be an inorganic electrolyte component or an organic electrolyte component. Examples of the inorganic electrolyte component include alkali metal or alkaline earth metal salts such as chloride. In addition, as the organic electrolyte component, a salt of an organic acid such as lactic acid and an inorganic base such as an alkali metal or an alkaline earth metal can be used, and examples thereof include calcium glycerophosphate.
Moreover, the content of calcium used in the nutritional composition of the present invention is not particularly limited, but is preferably 10 to 2300 mg per 100 mL of the nutritional composition, and more preferably 25 to 600 mg.
本発明の栄養組成物で使用する酸味料は、食品に酸味の付与または調整、味の調和のために使用されるものの総称を指し、従来から食品に慣用される酸味料であれば特に限定されるものではない。このような酸味料としては、リンゴ酸、Ｌ−酒石酸、乳酸、コハク酸、リン酸、グルコン酸、アジピン酸などあるが、最も好ましくは爽快な酸味のあるリンゴ酸が挙げられ、これらの２種類以上を組み合わせ使用してもよい。また、クエン酸はカルシウムと反応し沈澱を生じることから好ましくない。 The acidulant used in the nutritional composition of the present invention is a generic name for those used for imparting or adjusting acidity to foods and for harmony of taste, and is particularly limited as long as it is an acidulant conventionally used in foods. It is not something. Examples of such acidulants include malic acid, L-tartaric acid, lactic acid, succinic acid, phosphoric acid, gluconic acid, and adipic acid, most preferably malic acid having a refreshing acidity, and these two types The above may be used in combination. Citric acid is not preferable because it reacts with calcium to cause precipitation.
本発明の栄養組成物で使用する酸味料の含有量は、０．１〜０．５重量％の範囲内である。酸味料の含有量が０．１重量％より少ないと、味覚に対して酸味を感じさせない。酸味料の含有量が０．５重量％より多いと、味覚に対して強烈な酸味を感じさせ、風味が良くないだけでなく、栄養組成物の加熱殺菌後の浸透圧が高くなる。 The content of the acidulant used in the nutritional composition of the present invention is in the range of 0.1 to 0.5% by weight. When the content of the sour agent is less than 0.1% by weight, the sour taste is not felt. When the content of the sour agent is more than 0.5% by weight, the sour taste is strongly felt and the flavor is not good, and the osmotic pressure after heat sterilization of the nutritional composition is increased.
本発明の栄養組成物には、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。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、トレハロースなどが挙げられる。オリゴ糖としては、上記の単糖類の３〜６単位程度の重合体が挙げられる。 In the nutritional composition of the present invention, saccharides other than dextrin, for example, monosaccharides, disaccharides, and oligosaccharides may be blended. Examples of monosaccharides include glucose, fructose, galactose, sugar alcohol, mannitol, xylitol, inositol, sorbitol and the like. Examples of the disaccharide include sucrose, lactose, maltose, trehalose and the like. Examples of oligosaccharides include polymers of about 3 to 6 units of the above monosaccharides.
本発明の栄養組成物で使用する甘味料は、味覚に対して甘味を感じさせる調味料および食品添加物の総称を指す。甘味料には大別して天然甘味料と人工甘味料があるが、従来から食品に慣用される甘味料であれば特に限定されるものではない。天然甘味料としては砂糖、蜂蜜、ブドウ糖、果糖、麦芽糖、マルチトール、乳糖、甘葛、甘茶、甘草、グリチルリチン、ステビアシドなどがある。人工甘味料としてはサッカリンナトリウム、アスパルテーム、ソルビトール、キシリトール、スクラロースなどがある。また、天然甘味料または人工甘味料の中から２種類以上を組み合わせて使用してもよい。また、上述の糖質のうち甘味を呈するものが配合される場合には、それを甘味料としてもよい。 The sweetener used in the nutritional composition of the present invention refers to a general term for seasonings and food additives that make sweet taste to the taste. Sweeteners are broadly classified into natural sweeteners and artificial sweeteners, but are not particularly limited as long as they are conventionally used in foods. Natural sweeteners include sugar, honey, glucose, fructose, maltose, maltitol, lactose, sweet potato, sweet tea, licorice, glycyrrhizin, steviaside and the like. Examples of artificial sweeteners include saccharin sodium, aspartame, sorbitol, xylitol, and sucralose. Further, two or more kinds of natural sweeteners or artificial sweeteners may be used in combination. Moreover, when what shows sweetness among the above-mentioned saccharides is mix | blended, it is good also as a sweetener.
本発明の栄養組成物で使用する甘味料の含有量は、０．１〜３重量％、好ましくは０．１〜２．５重量％の範囲内である。甘味料の含有量が０．１重量％より少ないと、味覚に対して甘味を感じさせない。甘味料の含有量が３重量％より多いと、味覚に対して強烈な甘味を感じさせ、風味が良くないだけでなく、栄養組成物の加熱殺菌後の浸透圧が高くなる。 The content of the sweetener used in the nutritional composition of the present invention is 0.1 to 3% by weight, preferably 0.1 to 2.5% by weight. When the content of the sweetener is less than 0.1% by weight, sweetness is not felt for the taste. When the content of the sweetener is more than 3% by weight, not only the taste is intensely sweet and the flavor is not good, but also the osmotic pressure after heat sterilization of the nutritional composition is increased.
本発明の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、少量の脂質の含有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許容される。すなわち、「実質的に脂質を含まない」とは、脂質そのものを積極的に成分として配合しないことを意味する。 Although the nutritional composition of the present invention does not substantially contain lipids, it does not exclude the inclusion of a small amount of lipids such as contaminants and fat-soluble vitamins derived from each raw material, Either is acceptable. That is, “substantially free of lipid” means that the lipid itself is not actively added as a component.
本発明の栄養組成物の粘度としては、５ｍＰａ・ｓ以下、好ましくは４ｍＰａ・ｓ以下である。栄養組成物の粘度が、５ｍＰａ・ｓより高いと、経口摂取の際にべとつきや不快感を伴う。５ｍＰａ・ｓ以下であれば、さらっとして経口摂取しやすくなる。 The viscosity of the nutritional composition of the present invention is 5 mPa · s or less, preferably 4 mPa · s or less. If the viscosity of the nutritional composition is higher than 5 mPa · s, it causes stickiness and discomfort when taken orally. If it is 5 mPa · s or less, it becomes easy to ingest orally.
本発明の栄養組成物の浸透圧としては、５５０ｍＯｓｍ／Ｌ以下、好ましくは５００ｍＯｓｍ／Ｌ以下である。栄養組成物の浸透圧が５５０ｍＯｓｍ／Ｌより高いと下痢の原因となる。 The osmotic pressure of the nutritional composition of the present invention is 550 mOsm / L or less, preferably 500 mOsm / L or less. If the osmotic pressure of the nutritional composition is higher than 550 mOsm / L, it causes diarrhea.
本発明の栄養組成物における波長７２０ｎｍの光線の透過率は６０％Ｔ以上、好ましくは６５％Ｔ以上である。波長７２０ｎｍの光線の透過率が６０％Ｔより低いと、澄明であるとは感じにくい。 The transmittance of light having a wavelength of 720 nm in the nutritional composition of the present invention is 60% T or more, preferably 65% T or more. When the transmittance of light having a wavelength of 720 nm is lower than 60% T, it is difficult to feel clear.
本発明の栄養組成物に配合するカルシウム以外のミネラルとしては、ナトリウム、カリウム、マグネシウム、リン、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、有機電解質成分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、微量元素蓄積性を有する微生物を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たものを用いても良い。 Examples of minerals other than calcium to be blended in the nutritional composition of the present invention include sodium, potassium, magnesium, phosphorus, iron, copper, zinc, manganese, selenium, iodine, chromium, and molybdenum. It is preferable to blend them. These may be blended as an inorganic electrolyte component or may be blended as an organic electrolyte component. 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 salts of organic acids such as citric acid, lactic acid, amino acids (such as glutamic acid and aspartic acid), alginic acid, malic acid or gluconic acid and inorganic bases such as alkali metals or alkaline earth metals. Is mentioned. As for the trace elements, those obtained by culturing microorganisms having trace element accumulation ability in a medium containing a high concentration of trace element compounds may be used.
ミネラルの含有量としては、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 the mineral content, the following range is appropriate per 100 mL of the nutritional composition.
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、葉酸、ビオチン、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。また、ビタミンとしてビタミン誘導体を使用してもよい。 Vitamins used in the nutritional composition of the present invention include vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, pantothenic acid, folic acid, biotin, vitamin C, vitamin A, vitamin D, vitamin E, vitamin K, and the like. It is preferable to combine these plural combinations as much as possible. Moreover, you may use a vitamin derivative as a vitamin.
ビタミンの含有量としては、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０．６〜６０μｇ
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
葉酸 １０〜１０００μｇ、好ましくは６０〜２００μｇ
ビオチン １〜１０００μｇ、好ましくは１４〜５００μｇ
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
As the vitamin content, 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 0.6-60 μg
Niacin 1-300 mg, preferably 3.3-60 mg
Pantothenic acid 0.1-55 mg, preferably 1.65-30 mg
Folic acid 10-1000 μg, preferably 60-200 μg
Biotin 1-1000 μg, preferably 14-500 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
本発明の栄養組成物の１ｍＬあたりの熱量としては、０．８〜１．２ｋｃａｌ、好ましくは０．９〜１．１ｋｃａｌである．栄養組成物の１ｍＬあたりの熱量が０．８ｋｃａｌより低いと、栄養学的に十分な熱量が得られない。栄養組成物の１ｍＬあたりの熱量が、１．２ｋｃａｌより高いと、栄養組成物の浸透圧が高くなるばかりでなく、風味が良くない。 The amount of heat per mL of the nutritional composition of the present invention is 0.8 to 1.2 kcal, preferably 0.9 to 1.1 kcal. If the amount of heat per mL of the nutritional composition is lower than 0.8 kcal, a nutritionally sufficient amount of heat cannot be obtained. When the amount of heat per mL of the nutritional composition is higher than 1.2 kcal, not only the osmotic pressure of the nutritional composition is increased but also the flavor is not good.
本発明の栄養組成物におけるペプチドとデキストリンの含有量の比率は特に限定されるものではないが、非蛋白熱量／窒素比から設定することができ、好ましくは８０〜２００である。非蛋白熱量／窒素比が８０より低いと、侵襲時において窒素源の利用効率が最適とならない。非蛋白熱量／窒素比が２００より高いと、正常時において窒素源の利用効率が最適とならない。
ここで、非蛋白熱量／窒素比は、次の式で表される。
非蛋白熱量／窒素比＝蛋白源以外の成分の総熱量（ｋｃａｌ）／蛋白源の窒素含量（ｇ）
The ratio of the content of peptide and dextrin in the nutritional composition of the present invention is not particularly limited, but can be set from the non-protein calorific value / nitrogen ratio, and preferably 80 to 200. If the non-protein calorie / nitrogen ratio is lower than 80, the utilization efficiency of the nitrogen source is not optimal at the time of invasion. When the non-protein calorie / nitrogen ratio is higher than 200, the utilization efficiency of the nitrogen source is not optimal under normal conditions.
Here, the non-protein calorific value / nitrogen ratio is expressed by the following equation.
Non-protein calorie / nitrogen ratio = total calorie of components other than protein source (kcal) / nitrogen content of protein source (g)
また、本発明の栄養組成物には、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、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を適宜添加することができる。 Moreover, you may add another component, an additive, etc. to the nutrition composition of this invention as needed. For example, 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, pigment, fragrance, preservative, etc. are used as usual food ingredients Additives can be added as appropriate.
本発明の栄養組成物は、容器に充填された状態で栄養剤として流通するものである。容器への充填は常法に従って行うことができる。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。加熱殺菌処理方法には、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、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。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、上記充填・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。 The nutritional composition of the present invention is distributed as a nutrient in a state filled in a container. The container can be filled according to a conventional method. 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, the container after filling the container with the nutritional composition, A method of heat sterilization together, such as a retort sterilization method, can be employed. The UHT sterilization method can be performed by either an indirect heating method or a direct heating method. As the heat sterilization treatment method, a known method such as high-pressure steam sterilization, hot water sterilization, hot water shower sterilization or the like can be appropriately employed. For example, when retort sterilization is employed, 110 to 120 ° C., 10 to 30 Heat treatment for about a minute is suitable. When the UHT sterilization method is employed, heat treatment at 130 to 150 ° C. for about 2 to 120 seconds is preferable. The operating 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 filling and heat sterilization can be performed in an inert gas atmosphere such as nitrogen as necessary.
本発明の栄養組成物を収容する容器としては特に限定されず、軟質または硬質の合成樹脂、金属、紙などでできた公知の容器を使用することができる。
本発明の栄養組成物を収容する容器に用いられる軟質合成樹脂としては、食品用容器などに通常使用されているもの、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。また、紙にアルミ箔、更に容器の内表面側に合成樹脂（例えばポリエチレン）をラミネートした素材により形成された容器等も使用することができ、このラミネート容器は、アセプティック包装法に好適である。
It does not specifically limit as a container which accommodates the nutrient composition of this invention, The well-known container made from a soft or hard synthetic resin, a metal, paper, etc. can be used.
Examples of the soft synthetic resin used in the container for containing the nutritional composition of the present invention include those usually used in food containers, such as polyethylene (PE), polypropylene (PP), polybutadiene, and ethylene-vinyl acetate. Polyolefins such as polymers (EVA), styrene-based thermoplastic elastomers such as styrene-butadiene copolymers and styrene-ethylene-butylene-styrene block copolymers, ethylene-propylene copolymers, and ethylene-butene copolymers , Soft resin blended with olefinic thermoplastic elastomer such as propylene-α-olefin copolymer, softened, polyethylene terephthalate (PET), polyethylene naphthalate (PEN), ethylene / vinyl alcohol copolymer (EVOH), polychlorinated Vinylidene (P DC), polyacrylonitrile, polyvinyl alcohol, polyamide, polyester, etc., and constituent packaging materials such as film sheets containing at least one of them, and gas barrier substances such as silicon oxide, aluminum oxide, aluminum, etc., on these materials Examples thereof include a packaging material subjected to vapor deposition treatment and a multilayer film obtained by combining these materials. Moreover, a container formed of a material obtained by laminating a paper and an aluminum foil and a synthetic resin (for example, polyethylene) on the inner surface side of the container can also be used. This laminated container is suitable for the aseptic packaging method.
このようにして得られた本発明の栄養組成物は、効率的に熱量、窒素源、糖質、ミネラル、およびビタミンを補給でき、澄明で清涼感を有し、さらに、冷蔵保存しても白濁しない澄明な液状のペプチド含有栄養組成物として、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が抵抗なく経口摂取できるものである。 The nutritional composition of the present invention thus obtained can efficiently replenish heat, nitrogen source, carbohydrates, minerals, and vitamins, has a clear and refreshing feeling, and is cloudy even when stored refrigerated. As a clear liquid peptide-containing nutritional composition, it can be taken orally without resistance by surgical patients or undernutrition patients who need nutritional supplementation.
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。 EXAMPLES Next, although an Example is given and this invention is demonstrated further in detail, this invention is not limited to these.
（実施例１）
表１および２に示す原料および配合量で栄養組成物を調製法１の方法により調製した。
Example 1
Nutritional compositions were prepared by the method of Preparation Method 1 using the raw materials and blending amounts shown in Tables 1 and 2.
※２）ＴＫ−１６、松谷化学工業株式会社
（調製法１）
約７０℃の温水を撹拌しながら、ペプチド（Ｌａｃｐｒｏｄａｎ ＤＩ−３０６５、平均分子量９１０ダルトン、乳清由来、アーラフーズイングレディエンツジャパン株式会社）およびデキストリン（ＴＫ−１６、ＤＥ１８、タピオカ澱粉由来、松谷化学工業株式会社）を少しずつ投入した。その後、クエン酸ナトリウム、塩化カリウム、グリセロリン酸カルシウム、塩化マグネシウム、リンゴ酸を投入した。クエン酸鉄、グルコン酸亜鉛、グルコン酸銅、およびスクラロースを砂糖と粉体混合して投入した。次に、約２０℃まで冷却した後、パイナップルフレーバー、ビタミンミックス、およびアスコルビン酸ナトリウムを投入して撹拌保持した。さらに、水を加え、全量を１２Ｌにして、１５０ｋｇ／ｃｍ２で高圧ホモジナイザー処理した。１４２℃、４秒でＵＨＴ殺菌処理を行った後、放冷して栄養組成物を得た。該組成物におけるペプチドの含有量は３．６重量％、デキストリンの含有量は２０．８重量％、リンゴ酸の含有量は０．２重量％、砂糖の含有量は０．６％重量であった。
(Preparation method 1)
While stirring warm water at about 70 ° C., peptides (Lacprodan DI-3065, average molecular weight 910 Dalton, derived from whey, Arraughs Ingredients Japan Co., Ltd.) and dextrin (TK-16, DE18, derived from tapioca starch, Matsutani Chemical) Kogyo Co., Ltd. was introduced little by little. Thereafter, sodium citrate, potassium chloride, calcium glycerophosphate, magnesium chloride and malic acid were added. Iron citrate, zinc gluconate, copper gluconate, and sucralose were mixed with sugar and charged. Next, after cooling to about 20 ° C., pineapple flavor, vitamin mix, and sodium ascorbate were added and held with stirring. Further, water was added to make the total volume 12 L, and a high-pressure homogenizer treatment was performed at 150 kg / cm 2 . After performing UHT sterilization treatment at 142 ° C. for 4 seconds, the mixture was allowed to cool to obtain a nutritional composition. In the composition, the peptide content was 3.6% by weight, the dextrin content was 20.8% by weight, the malic acid content was 0.2% by weight, and the sugar content was 0.6% by weight. It was.
（実施例２）
実施例１において、デキストリンをパインデックス＃２（ＤＥ１１、タピオカ澱粉由来、松谷化学工業株式会社）に変更した以外、実施例１と同じ調製法により栄養組成物を得た。
(Example 2)
A nutritional composition was obtained by the same preparation method as in Example 1 except that dextrin was changed to Paindex # 2 (DE11, derived from tapioca starch, Matsutani Chemical Industry Co., Ltd.) in Example 1.
（実施例３）
実施例１において、デキストリンをサンデック（登録商標）＃１５０（ＤＥ１５、コーン澱粉由来、三和澱粉工業株式会社）に変更した以外、実施例１と同じ調製法により栄養組成物を得た。
(Example 3)
A nutritional composition was obtained by the same preparation method as in Example 1, except that dextrin was changed to Sandec (registered trademark) # 150 (DE15, derived from corn starch, Sanwa Starch Kogyo Co., Ltd.) in Example 1.
（実施例４）
実施例１において、デキストリンをサンデック＃１８５Ｎ（ＤＥ１９、コーン澱粉由来、三和澱粉工業株式会社）に変更した以外、実施例１と同じ調製法により栄養組成物を得た。
Example 4
In Example 1, the nutritional composition was obtained by the same preparation method as Example 1 except having changed dextrin to Sandec # 185N (DE19, corn starch origin, Sanwa Starch Co., Ltd.).
（実施例５）
実施例１において、ペプチドをＷＥ８０ＢＧ（平均分子量５７０、乳清由来、日本新薬株式会社）に変更した以外、実施例１と同じ調製法により栄養組成物を得た。
(Example 5)
In Example 1, the nutritional composition was obtained by the same preparation method as Example 1 except having changed the peptide into WE80BG (average molecular weight 570, whey origin, Nippon Shinyaku Co., Ltd.).
（実施例６）
実施例１において、デキストリンの含有量を２０．４％、リンゴ酸の含有量を０．５％、砂糖の含有量を１％に変更した以外、実施例１と同じ調製法により栄養組成物を得た。
(Example 6)
In Example 1, the nutritional composition was prepared by the same preparation method as in Example 1 except that the dextrin content was changed to 20.4%, the malic acid content to 0.5%, and the sugar content to 1%. Obtained.
（実施例７）
実施例１において、ペプチドの含有量を３％、デキストリンの含有量を２６．４％に変更した以外、実施例１と同じ調製法により栄養組成物を得た。
(Example 7)
In Example 1, the nutritional composition was obtained by the same preparation method as Example 1 except having changed the content of the peptide to 3% and the content of the dextrin to 26.4%.
（実施例８）
実施例１において、デキストリンをサンデック＃１５０（ＤＥ１５、コーン澱粉由来、三和澱粉工業株式会社）、デキストリンの含有量を２３．３％に変更した以外、実施例１と同じ調製法により栄養組成物を得た。
(Example 8)
In Example 1, the nutritional composition was prepared by the same preparation method as in Example 1, except that dextrin was changed to Sandeck # 150 (DE15, derived from corn starch, Sanwa Starch Co., Ltd.) and the dextrin content was changed to 23.3%. Got.
（比較例１）
実施例１において、デキストリンをパインデックス＃１（ＤＥ８、タピオカ澱粉由来、松谷化学工業株式会社）に変更した以外、実施例１と同じ調製法により栄養組成物を得た。
(Comparative Example 1)
A nutritional composition was obtained by the same preparation method as in Example 1 except that dextrin was changed to Paindex # 1 (DE8, derived from tapioca starch, Matsutani Chemical Industry Co., Ltd.) in Example 1.
（比較例２）
実施例１において、デキストリンをサンデック＃１００（ＤＥ１０、コーン澱粉由来、三和澱粉工業株式会社）に変更した以外、実施例１と同じ調製法により栄養組成物を得た。
(Comparative Example 2)
A nutritional composition was obtained by the same preparation method as in Example 1, except that dextrin was changed to Sandec # 100 (DE10, derived from corn starch, Sanwa Starch Co., Ltd.) in Example 1.
（比較例３）
実施例１において、デキストリンをサンデック＃２５０（ＤＥ２５、コーン澱粉由来、三和澱粉工業株式会社）に変更した以外、実施例１と同じ調製法により栄養組成物を得た。
(Comparative Example 3)
A nutritional composition was obtained by the same preparation method as in Example 1, except that dextrin was changed to Sandec # 250 (DE25, derived from corn starch, Sanwa Starch Co., Ltd.) in Example 1.
（比較例４）
実施例１において、ペプチドをＣＥ９０ＳＴＬ（平均分子量３８０、カゼイン由来、日本新薬株式会社）に変更した以外、実施例１と同じ調製法により栄養組成物を得た。
(Comparative Example 4)
In Example 1, the nutritional composition was obtained by the same preparation method as Example 1 except having changed the peptide into CE90STL (average molecular weight 380, casein origin, Nippon Shinyaku Co., Ltd.).
（比較例５）
実施例１において、ペプチドをＷＥ９０Ｆ（平均分子量７４００、乳清由来、日本新薬株式会社）に変更した以外、実施例１と同じ調製法により栄養組成物を得た。
(Comparative Example 5)
In Example 1, the nutritional composition was obtained by the same preparation method as Example 1 except having changed the peptide into WE90F (average molecular weight 7400, whey origin, Nippon Shinyaku Co., Ltd.).
（比較例６）
実施例１において、ペプチドをＷＰＩ８８５５（乳清蛋白分離物、フォンテラジャパン株式会社）に変更した以外、実施例１と同じ調製法により栄養組成物を得た。
(Comparative Example 6)
In Example 1, the nutritional composition was obtained by the same preparation method as Example 1 except having changed the peptide into WPI8855 (whey protein isolate, Fontera Japan KK).
（比較例７）
実施例１において、リンゴ酸をクエン酸に変更した以外、実施例１と同じ調製法により栄養組成物を得た。
(Comparative Example 7)
In Example 1, a nutritional composition was obtained by the same preparation method as in Example 1 except that malic acid was changed to citric acid.
（比較例８）
実施例１において、リンゴ酸を含有しない以外、実施例１と同じ調製法により栄養組成物を得た。
(Comparative Example 8)
In Example 1, the nutritional composition was obtained by the same preparation method as Example 1 except not containing malic acid.
（比較例９）
実施例１において、デキストリンをパインデックス＃２（ＤＥ１１、タピオカ澱粉由来、松谷化学工業株式会社）、デキストリンの含有量を２０．４％、酸味料の含有量を０．８％、砂糖の含有量を１％に変更した以外、実施例１と同じ調製法により栄養組成物を得た。
(Comparative Example 9)
In Example 1, the dextrin is Parindex # 2 (DE11, derived from tapioca starch, Matsutani Chemical Industry Co., Ltd.), the dextrin content is 20.4%, the acidulant content is 0.8%, and the sugar content The nutritional composition was obtained by the same preparation method as Example 1 except having changed to 1%.
（比較例１０）
実施例１において、ペプチドの含有量を３％、デキストリンの含有量を２８．９％に変更した以外、実施例１と同じ調製法により栄養組成物を得た。
(Comparative Example 10)
In Example 1, the nutritional composition was obtained by the same preparation method as Example 1 except having changed the content of the peptide to 3% and the content of the dextrin to 28.9%.
（比較例１１）
実施例１において、ペプチドの含有量を８．５％、デキストリンをサンデック＃１５０（ＤＥ１５、コーン澱粉由来、三和澱粉工業株式会社）、デキストリンの含有量を２０．９％に変更した以外、実施例１と同じ調製法により栄養組成物を得た。
(Comparative Example 11)
In Example 1, except that the peptide content was changed to 8.5%, the dextrin was changed to Sandeck # 150 (DE15, derived from corn starch, Sanwa Starch Co., Ltd.), and the dextrin content was changed to 20.9%. A nutritional composition was obtained by the same preparation method as in Example 1.
（評価方法）
実施例１〜８と比較例１〜１０の栄養組成物の加熱殺菌後、粘度はＢ型粘度計（ＲＢ−８０Ｌ、東機産業株式会社）で測定した。浸透圧は、浸透圧計（３Ｄ−３、アドバンス社）、加熱殺菌後、凍結融解２０回、および４℃、８週間保存後の７２０ｎｍにおける透過率（％Ｔ）は、紫外可視分光光度計（Ｖ−６５０、日本分光株式会社）で測定した。
(Evaluation method)
After the heat sterilization of the nutritional compositions of Examples 1 to 8 and Comparative Examples 1 to 10, the viscosity was measured with a B-type viscometer (RB-80L, Toki Sangyo Co., Ltd.). The osmotic pressure was measured by an osmometer (3D-3, Advance), heat-sterilized, freeze-thawed 20 times, and transmittance at 720 nm (% T) after storage at 4 ° C. for 8 weeks. -650, JASCO Corporation).
官能評価は、パネル１０名を用いて、以下の表３に示す基準で評価を行った。 The sensory evaluation was performed according to the criteria shown in Table 3 below using 10 panelists.
実施例１〜８の栄養組成物は、粘度が５ｍＰａ・ｓ以下、浸透圧が５５０ｍＯｓｍ／Ｌ以下、凍結融解２０回および４℃、８週間保存で７２０ｎｍにおける透過率は６０％Ｔ以上となり、白濁することなく澄明を維持し、風味も良好で、経口摂取しやすかった。 The nutritional compositions of Examples 1 to 8 have a viscosity of 5 mPa · s or less, an osmotic pressure of 550 mOsm / L or less, 20 times freeze-thaw and 4 ° C., 8 weeks storage, the transmittance at 720 nm is 60% T or more, and cloudiness It was clear without any odor, good in flavor and easy to ingest.
比較例１の栄養組成物は、凍結融解２０回および４℃、８週間保存で７２０ｎｍにおける透過率が６０％Ｔ未満となり、透明性が維持されなかった。 The nutritional composition of Comparative Example 1 had a transmittance at 720 nm of less than 60% T after 20 freeze-thaw cycles and storage at 4 ° C. for 8 weeks, and transparency was not maintained.
比較例２の栄養組成物は、凍結融解２０回および４℃、８週間保存で７２０ｎｍにおける透過率が６０％Ｔ未満となり、透明性が維持されなかった。 The nutritional composition of Comparative Example 2 had a transmittance of less than 60% T at 720 nm after 20 freeze-thaw cycles and storage at 4 ° C. for 8 weeks, and the transparency was not maintained.
比較例３の栄養組成物は、浸透圧が５５０ｍＯｓｍ／Ｌを超え、また風味が悪く経口摂取しにくかった。 In the nutritional composition of Comparative Example 3, the osmotic pressure exceeded 550 mOsm / L, and the flavor was poor, making it difficult to take orally.
比較例４の栄養組成物は、浸透圧が５５０ｍＯｓｍ／Ｌを超え、また風味が悪く経口摂取しにくかった。 In the nutritional composition of Comparative Example 4, the osmotic pressure exceeded 550 mOsm / L, and the flavor was poor, making it difficult to take orally.
比較例５の栄養組成物は、調製するとともに白濁した。 The nutritional composition of Comparative Example 5 became cloudy as it was prepared.
比較例６の栄養組成物は、調製するとともに白濁した。 The nutritional composition of Comparative Example 6 became cloudy as it was prepared.
比較例７の栄養組成物は、凍結融解２０回および４℃、８週間保存時の７２０ｎｍにおける透過率は６０％Ｔ以下となり、かつクエン酸カルシウムの沈澱を生じた。また風味がやや悪く、やや経口摂取しにくかった。 The nutritional composition of Comparative Example 7 had a transmittance at 720 nm of 20 freeze-thaw times and storage at 4 ° C. for 8 weeks at 60% T or less and precipitation of calcium citrate. Also, the taste was slightly bad and it was a little difficult to take orally.
比較例８の栄養組成物は、ｐHが５．５を超え、また風味が悪く経口摂取しにくかった。 The nutritional composition of Comparative Example 8 had a pH of over 5.5, and had a poor flavor and was difficult to take orally.
比較例９の栄養組成物は、酸味が非常に強く、経口摂取しにくかった。 The nutritional composition of Comparative Example 9 had a very strong acidity and was difficult to ingest.
比較例１０の栄養組成物は、１ｍLあたりの熱量が１．２ｋｃａｌを超え、粘度が５ｍPa・ｓを超え、浸透圧が５５０ｍＯｓｍ／Ｌを超え、かつ風味が悪く経口摂取しにくかった。 The nutritional composition of Comparative Example 10 had a calorific value per mL exceeding 1.2 kcal, a viscosity exceeding 5 mPa · s, an osmotic pressure exceeding 550 mOsm / L, and the taste was poor and difficult to take orally.
比較例１1の栄養組成物は、粘度が５ｍPa・ｓを超え、浸透圧が５５０ｍＯｓｍ／Ｌを超え、かつ風味が悪く経口摂取しにくかった。
The nutritional composition of Comparative Example 11 had a viscosity of more than 5 mPa · s, an osmotic pressure of more than 550 mOsm / L, and a bad taste and was difficult to take orally.
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