JP6575962B2 - とろみ状栄養組成物 - Google Patents
とろみ状栄養組成物 Download PDFInfo
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- JP6575962B2 JP6575962B2 JP2016048882A JP2016048882A JP6575962B2 JP 6575962 B2 JP6575962 B2 JP 6575962B2 JP 2016048882 A JP2016048882 A JP 2016048882A JP 2016048882 A JP2016048882 A JP 2016048882A JP 6575962 B2 JP6575962 B2 JP 6575962B2
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- viscosity
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- thick
- alginate
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Description
(1) たんぱく質、脂質、糖質、ビタミン、ミネラル、および食物繊維を含むとろみ状栄養組成物であって、
アルギン酸ナトリウム、アルギン酸カリウムおよびアルギン酸アンモニウムからなる群から選択されるアルギン酸塩をとろみ状栄養組成物全量に対して0.5〜1.5質量%含み、
前記アルギン酸塩の25℃での粘度が、1質量%水溶液として100〜900mPa・sであり、
熱量が0.5〜1.0kcal/gである、とろみ状栄養組成物。
(2) 人工胃液20gととろみ状栄養組成物10gとを混和して37℃で15分反応させた場合の粘度が、10,000〜30,000mPa・sである、(1)に記載のとろみ状栄養組成物。
(3) 25℃での粘度が100〜500mPa・sである、(1)または(2)に記載のとろみ状栄養組成物。
(4) pHが6.0〜7.5である、(1)〜(3)のいずれか1つに記載のとろみ状栄養組成物。
(5) 人工胃液20gととろみ状栄養組成物10gとを混和して37℃で15分反応させた場合の固形化物重量が5.0g以上である、(1)〜(4)のいずれか1つに記載のとろみ状栄養組成物。
(6) 予め殺菌されてなるものである、(1)〜(5)のいずれか1つに記載のとろみ状栄養組成物。
本発明に係るとろみ状栄養組成物に使用する糖質は、従来、栄養組成物で利用されている公知の多糖類、糖アルコール、糖類等のいずれも使用できる。例えば、グルコース(ブドウ糖)、フルクトース(果糖)、ガラクトース等の単糖類、スクロース(ショ糖)、ラクトース(乳糖)、マルトース(麦芽糖)、イソマルトース、トレハロース、イソマルツロース等の二糖類、デンプン(アミロース、アミロペクチン)、デキストリン等の多糖類や水飴、還元水飴、はちみつ、異性化糖、転化糖、消化性オリゴ糖、粉飴、糖アルコール(マルチトール、ソルビトール、イソマルツロース還元物、キシリトール、ラクチトールなど)、砂糖結合水飴(カップリングシュガー)などが挙げられる。これらは1種を単独で用いてもよいし、2種以上を組み合わせてもよい。糖アルコールは、口内細菌によって酸に代謝されにくく、歯垢の形成を防止しうる。
本発明に係るとろみ状栄養組成物に使用するたんぱく質は、従来、栄養組成物で利用されている公知の各種のもの(アミノ酸、ペプチド、植物性たんぱく質、動物性たんぱく質)のいずれも使用できる。
本発明に係るとろみ状栄養組成物に配合する脂質は、従来、栄養組成物で利用されている公知の各種のもののいずれも使用できる。脂質としては、例えば、アマニ油、エゴマ油、オリーブ油、ごま油、米油、サフラワー油、シソ油、大豆油、とうもろこし油、ナタネ油、胚芽油、パーム油、パーム核油、ひまわり油、綿実油、やし油、落花生油等の植物性油脂;魚油、乳脂等の動物性油脂;シゾキトリウム等の微細藻、モルティエレラ等の糸状菌、酵母等に由来する微生物油;中鎖脂肪酸、高度不飽和脂肪酸(例えば、アラキドン酸、DHA、EPA)等の脂肪酸、などが挙げられる。これらは1種を単独で用いてもよいし、2種以上を組み合わせてもよい。また、その他にジアシルグリセロールなどの加工製剤も添加することができる。
本発明に係るとろみ状栄養組成物に配合するビタミンは、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、これら複数を組み合わせて配合するのが好ましい。ビタミンとしては、ビタミン誘導体(例えば、塩酸塩やカルシウム塩等の塩)を使用してもよい。
ビタミンA:好ましくは0.1〜3000μg、より好ましくは200〜2000μg
ビタミンD:好ましくは0.1〜1000μg、より好ましくは100〜1000μg
ビタミンE:好ましくは0.1〜800mg、より好ましくは0.2〜20mg
ビタミンK:好ましくは0.1〜1000mg、より好ましくは0.5〜50mg
ビタミンB1:好ましくは0.01〜40mg、より好ましくは0.1〜10mg
ビタミンB2:好ましくは0.01〜20mg、より好ましくは0.05〜10mg
ナイアシン:好ましくは0.1〜300mgNE(ナイアシン当量)、より好ましくは0.5〜60mgNE
パントテン酸:好ましくは0.1〜55mg、より好ましくは0.2〜30mg
ビタミンB6:好ましくは0.01〜60mg、より好ましくは0.1〜30mg
ビオチン:好ましくは0.1〜1000μg、より好ましくは10〜400μg
葉酸:好ましくは1〜1000μg、より好ましくは10〜200μg
ビタミンB12:好ましくは0.01〜100μg、より好ましくは0.2〜60μg
ビタミンC:好ましくは1〜2000mg、より好ましくは5〜1000mg。
本発明に係るとろみ状栄養組成物に使用するミネラルは、ナトリウム、カリウム、カルシウム、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などが挙げられ、これら複数を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)、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。例えば、塩化カルシウム、クエン酸カルシウム、グリセロリン酸カルシウム、グルコン酸カルシウム、水酸化カルシウム、ステアリン酸カルシウム、ステアロイル乳酸カルシウム、炭酸カルシウム、乳酸カルシウム、ピロリン酸二水素カルシウム、硫酸カルシウム、リン酸三カルシウム、リン酸一水素カルシウム、リン酸二水素カルシウム、未焼成カルシウム、塩化マグネシウム、ステアリン酸マグネシウム、炭酸マグネシウム、硫酸マグネシウム、リン酸三マグネシウム、塩化第二鉄、クエン酸第一鉄ナトリウム、クエン酸鉄、クエン酸鉄アンモニウム、グルコン酸第一鉄、乳酸鉄、ピロリン酸第二鉄、硫酸第一鉄、グルコン酸亜鉛、硫酸亜鉛、グルコン酸銅、硫酸銅などが挙げられる。また、ヨウ素、セレン、クロム、モリブデン、マンガンなどは、高濃度の微量元素化合物を含有する培地内で培養して得られる微量元素蓄積性を有する微生物由来の微量元素含有微生物菌体を用いても良い。さらに、海藻等に由来するミネラル混合物を用いることもできる。
ナトリウム:好ましくは5〜6000mg、より好ましくは10〜3500mg
カリウム:好ましくは1〜3500mg、より好ましくは25〜1800mg
カルシウム:好ましくは10〜2300mg、より好ましくは30〜300mg
リン:好ましくは1〜3500mg、より好ましくは25〜1500mg
マグネシウム:好ましくは1〜740mg、より好ましくは10〜150mg
鉄:好ましくは0.1〜55mg、より好ましくは1〜10mg
亜鉛:好ましくは0.1〜30mg、より好ましくは1〜15mg
銅:好ましくは0.01〜10mg、より好ましくは0.06〜6mg
ヨウ素:好ましくは0.1〜3000μg、より好ましくは1〜150μg
マンガン:好ましくは0.01〜11mg、より好ましくは0.1〜4mg
セレン:好ましくは0.1〜450μg、より好ましくは1〜35μg
クロム:好ましくは0.1〜40μg、より好ましくは1〜35μg
モリブデン:好ましくは0.1〜320μg、より好ましくは1〜25μg。
本発明に係るとろみ状栄養組成物は、食物繊維を含む。そして、当該食物繊維としては、アルギン酸ナトリウム、アルギン酸カリウムおよびアルギン酸アンモニウムからなる群から選択されるアルギン酸塩をとろみ状栄養組成物全量に対して0.5〜1.5質量%含み、さらに、当該アルギン酸塩の25℃における粘度は、1質量%水溶液として100〜900mPa・sである点に特徴がある(以下、アルギン酸ナトリウム、アルギン酸カリウムおよびアルギン酸アンモニウムからなる群から選択され、25℃での粘度が1質量%水溶液として100〜900mPa・sであるアルギン酸塩を、「本発明に係るアルギン酸塩」とも称する。)。栄養組成物に使用するアルギン酸塩の粘度(25℃)が1質量%水溶液として100mPa・s未満であると、組成物全体の粘度が低くなり固形分の沈殿を防止することができない場合があり、また、胃液と反応させた場合に胃の蠕動運動に刺激を与えるのに十分な粘度とならないという問題がある。一方、アルギン酸塩の粘度が1質量%水溶液として900mPa・sを超えると、組成物全体の粘度が上昇してしまい、20フレンチ程度の細いチューブを用いた場合に自然落差によって投与することができなくなってしまうという問題がある。また、アルギン酸塩の粘度が1質量%水溶液として900mPa・sを超える場合、胃液と反応させた場合に粘度が高くなり過ぎたり、粘度が測定できない凝固した形態になったりするため、消化吸収力の低下した患者への投与に適さないという問題がある。
本発明に係るとろみ状栄養組成物中の水分は、好ましくは50〜400g/100kcalであり、より好ましくは80〜200g/100kcalである。水分が50g/100kcal以上であれば、水分不足とこれに起因する患者等における脱水状態の危険性が低減される。また、水分が400g/100kcal以下であれば、水分過剰とこれに起因する患者等における溢水状態の危険性が低減される。
以下に調合方法を記す。各原料の配合量は、表1に示す通りである。8Lのステンレスビーカーに水2000gを計量し、湯浴にて70℃に加温した。次いで、リン酸二水素ナトリウム、リン酸二水素カリウムを加え、十分に溶解させた後に、たんぱく質として大豆蛋白を添加した。乳化剤としてレシチンとシュガーエステルとを70℃で混合した分散液をさらに添加した。糖質としてデキストリンを、食物繊維として結晶セルロース製剤(およびポリデキストロースをさらに添加した。当該原料を混合した後、脂質として植物油、脂溶性ビタミンミックス(表3に示す。)および魚油を添加した。さらに、ビタミンとして、水溶性ビタミンミックス(表2に示す。)、アスコルビン酸を加え、ミネラル(炭酸カルシウム、炭酸マグネシウム、塩化カリウム、クエン酸鉄ナトリウム、グルコン酸亜鉛、グルコン酸銅、セレン酵母、モリブデン酵母、クロム酵母、マンガン酵母、および昆布ミネラル、アルギン酸ナトリウム(1質量%アルギン酸ナトリウム水溶液の粘度(25℃):350mPa・s)、香料を適宜添加して撹拌した。全量が6666gとなるまで水を添加し、均一な状態となるまで溶解分散させた。得られた分散液は、均質化し、1袋当たり400gとなるように口栓付きのバッグ容器に充填後、121℃、2気圧(200kPa)で20分間の容器殺菌処理を行った。前記容器殺菌処理の後、室温まで冷却することで、予め殺菌されたとろみ状栄養組成物1(アルギン酸ナトリウムの配合量:1質量%、熱量:0.75kcal/g)を製造した。
(1)pH:pHメーター(メーカー:株式会社堀場製作所、型式:F−21)を用いて測定した。
(2)粘度:とろみ状栄養組成物を25℃で24時静置後、B型回転粘度計(メーカー:BROOKFIELD、型式:DV−II+Pro、測定条件:回転速度6rpm、測定時間1分、ローターNo.64)を用いて測定した。
(3)人工胃液と反応させた場合の粘度:50mL遠沈管にとろみ状栄養組成物を10g、37℃の人工胃液(pH 1.2、塩化ナトリウム 2.0g/L、塩酸 7.0mL/L)を20g投入した。遠沈管を10秒間手動で転倒混和(1回/1秒)させ、37℃で15分静置後、粘度を測定した。
(4)固形物化重量:50mL遠沈管に37℃の人工胃液を20g、とろみ状栄養組成物を10g投入した。遠沈管を10秒間手動で転倒混和(1回/1秒)させ、37℃で15分静置した。その後、目開き150μmの金属メッシュ上に反応物を注ぎ、メッシュ上に固形化したとろみ状栄養組成物が残存していることを確認した。水切りした後、メッシュと固形化したとろみ状栄養組成物との総重量(1)を測定した。予め測定しておいたメッシュの重量(2)を、総重量(1)から差し引いて、固形化物重量(g)とした。
実施例1において、アルギン酸ナトリウム(1質量%アルギン酸ナトリウム水溶液の粘度(25℃):550mPa・s)に変更した以外は実施例1と同様に、とろみ状栄養組成物2を製造した。
実施例1において、アルギン酸ナトリウム(1質量%アルギン酸ナトリウム水溶液の粘度(25℃):850mPa・s)に変更した以外は実施例1と同様に、とろみ状栄養組成物3を製造した。
実施例1において、アルギン酸ナトリウムの配合量を0.75質量%に変更した以外は実施例1と同様に、とろみ状栄養組成物4を製造した。
実施例1において、アルギン酸ナトリウムの配合量を1.25質量%に変更した以外は実施例1と同様に、とろみ状栄養組成物5を製造した。
実施例3において、アルギン酸ナトリウムの配合量を0.75質量%に変更した以外は実施例3と同様に、とろみ状栄養組成物6を製造した。
実施例3において、アルギン酸ナトリウムの配合量を1.25質量%に変更した以外は実施例3と同様に、とろみ状栄養組成物7を製造した。
実施例1において、アルギン酸ナトリウム(1質量%アルギン酸ナトリウム水溶液の粘度(25℃):35mPa・s)に変更した以外は実施例1と同様に、比較組成物1を製造した。
実施例1において、アルギン酸ナトリウム(1質量%アルギン酸ナトリウム水溶液の粘度(25℃):65mPa・s)に変更した以外は実施例1と同様に、比較組成物2を製造した。
実施例1において、アルギン酸ナトリウム(1質量%アルギン酸ナトリウム水溶液の粘度(25℃):1,025mPa・s)に変更した以外は実施例1と同様に、比較組成物3を製造した。
実施例1において、アルギン酸ナトリウムの配合量を0.4質量%に変更した以外は実施例1と同様に、比較組成物4を製造した。
実施例1において、アルギン酸ナトリウムの配合量を1.75質量%に変更した以外は実施例1と同様に、比較組成物5を製造した。
実施例3において、アルギン酸ナトリウムの配合量を0.4質量%に変更した以外は実施例3と同様に、比較組成物6を製造した。
実施例3において、アルギン酸ナトリウムの配合量を1.75質量%に変更した以外は実施例3と同様に、比較組成物7を製造した。
Claims (3)
- たんぱく質、脂質、糖質、ビタミン、ミネラル、および食物繊維を含むとろみ状栄養組成物であって、
アルギン酸ナトリウム、アルギン酸カリウムおよびアルギン酸アンモニウムからなる群から選択されるアルギン酸塩をとろみ状栄養組成物全量に対して0.5〜1.5質量%含み、
前記アルギン酸塩の25℃での粘度が、1質量%水溶液として100〜900mPa・sであり、
熱量が0.5〜1.0kcal/gであり、
pHが6.0〜7.5であり、
人工胃液20gと前記とろみ状栄養組成物10gとを混和して37℃で15分反応させた場合の粘度が、10,000〜30,000mPa・sであり、
人工胃液20gと前記とろみ状栄養組成物10gとを混和して37℃で15分反応させた場合の固形化物重量が5.0g以上である、とろみ状栄養組成物。 - 25℃での粘度が100〜500mPa・sである、請求項1に記載のとろみ状栄養組成物。
- 予め殺菌されてなるものである、請求項1または2に記載のとろみ状栄養組成物。
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