JP6575964B2 - Liquid nutrition composition - Google Patents

Description

  The present invention relates to a liquid nutritional composition.

  Enteral nutrition is physiologically close to oral intake compared to parenteral nutrition, can maintain the digestive tract normally, has few complications, and can be safely managed. It is an important nutritional administration method for patients who have difficulty in ingesting food due to a significant decrease in mastication and swallowing functions and impaired consciousness.

  Enteral nutrition methods include nasal tube feeding and gastrostomy tube feeding depending on the route of administration. Nutritional compositions used in these enteral nutrition methods include liquid, semi-solid, and thick. In nasal tube feeding, a liquid nutritional composition is used to administer the nutritional composition through a thin and long tube inserted into the stomach via the nasal cavity. In this case, since rapid administration causes diarrhea, it is necessary to adjust the flow rate with an enteral feeding pump or a roller clamp attached to the nutrition set. Therefore, as a result, administration takes a long time of about several hours, and the burden on patients and their caregivers is great. In addition, when enteral nutrition is performed for a long time by the nasal tube feeding method, there are many cases that suffer from respiratory complications such as aspiration pneumonia caused by gastroesophageal reflux of the liquid nutritional composition.

  The gastrostomy tube feeding method is a nutritional management in which percutaneous endoscopic gastrostomy (PEG) is performed and nutrition is administered directly from outside the body by a gastrostomy catheter connected to the stomach. Is the law. Compared to the conventional nasal tube feeding method, it is easier to manage, less suffering for the patient, and easier to eat and swallow rehabilitation. It is attracting attention as one.

  Here, according to the semisolid nutritional composition, respiratory complications such as aspiration pneumonia caused by gastroesophageal reflux, which was a major complication associated with the liquid nutritional composition, and liquid nutritional composition to the stomach The rapid growth of the stomach wall is not observed, and the symptoms of hyperglycemia and diarrhea caused by the rapid absorption of carbohydrates by excretion from the stomach into the intestine are also eliminated. As a result, pressure ulcers can be prevented, the burden on the patient can be reduced, and the patient's QOL can be improved. On the other hand, when administering a semi-solid nutritional composition, since the ejection resistance when extruding the nutritional composition from the tube is high, a large force is required when extruding the nutritional composition, and the physical burden on the caregiver is reduced. There was a big case.

  On the other hand, the thick nutritional composition has a lower viscosity than the semisolid nutritional composition, so it does not contribute to the elimination of respiratory complications such as aspiration pneumonia due to gastroesophageal reflux depending on the patient's condition, but it is connected to the PEG tube And since the discharge resistance at the time of extruding a nutrition composition from a container is low, it can carry out with little force when extruding a nutrition composition, and there exists an advantage that there are few physical burdens of a caregiver. In recent years, administration methods that connect a container containing a thick nutrition composition directly to a PEG catheter and suspend the container and adjust the speed by the viscosity and drop of the thick nutrition composition have become widespread. Burden has been reduced.

  Here, in preparing a liquid or thick nutrient composition, attempts have been made to adjust the viscosity using a thickener to prevent precipitation of solids. For example, Patent Document 1 discloses a technique of adding a thickening agent such as carrageenan to a liquid food that is administered in a liquid or fluid state (thickness) for the purpose of being semi-solidified (gelled) inside the stomach. It is disclosed.

JP 2011-50278 A

  However, according to the study by the present inventors, it is required to use a thin tube (for example, about 8 French) as much as possible in consideration of the burden on the patient as a tube when performing tube feeding. However, even with the technique described in Patent Document 1, if the viscosity of the nutritional composition to be administered is too high, the nutritional composition cannot be administered using a natural head.

  This invention is made | formed in view of said subject, and it aims at providing the nutrition composition which can be prepared by low viscosity.

The inventors of the present invention have made extensive studies to solve the above problems. As a result, it has been found that the above problem can be solved by blending a predetermined amount of alginate and a predetermined amount of polymerized phosphate into the liquid nutritional composition, and the present invention has been completed. That is, this invention is shown to the following (1)-(6).
(1) A liquid nutritional composition in which nutrients including proteins, lipids, carbohydrates, vitamins, minerals, and dietary fiber are blended, and 0.5 to 1.5% by mass with respect to the total amount of the liquid nutritional composition An alginate of 0.05 to 0.15% by weight of polymerized phosphate with respect to the total amount of the liquid nutritional composition,
A liquid nutritional composition having a calorific value of 0.5 to 1.0 kcal / mL;
(2) The liquid nutritional composition according to the above (1), wherein the viscosity of the alginate at 25 ° C. is 20 to 80 mPa · s as a 1 mass% aqueous solution;
(3) The liquid nutritional composition according to (1) or (2) above, wherein the polymerized phosphate is a metaphosphate, a polyphosphate, or a pyrophosphate;
(4) The liquid nutrition composition according to any one of (1) to (3) above, wherein the viscosity at 25 ° C is 25 to 180 mPa · s;
(5) The liquid nutritional composition according to any one of (1) to (4) above, wherein the amount of the solidified substance when the artificial gastric juice 20 g and the liquid nutritional composition 10 g are mixed is 5 g or more;
(6) The liquid nutrition composition according to any one of (1) to (5) above, wherein the pH is 6.0 to 7.5;
(7) The liquid nutrition composition according to any one of (1) to (6), which is sterilized in advance.

  According to the liquid nutritional composition according to the present invention, it is possible to suppress the precipitation of solids over time. Further, since it can be prepared with a low viscosity, it can be used for tube feeding using a thin tube (for example, about 8 French) as a tube.

  According to one aspect of the present invention, there is provided a liquid nutritional composition comprising nutrients including proteins, lipids, carbohydrates, vitamins, minerals, and dietary fiber, and 0.5% relative to the total amount of the liquid nutritional composition. It contains ~ 1.5% by weight alginate, 0.05 ~ 0.15% by weight polymerized phosphate with respect to the total amount of the liquid nutritional composition, and the calorific value is 0.5 ~ 1.0 kcal / mL. A liquid nutritional composition is provided. Hereinafter, the liquid nutritional composition according to the present invention will be described in detail.

  The “liquid” shown in the liquid nutritional composition according to the present invention is to have a viscosity (25 ° C.) of 10 to 200 mPa · s. In this specification, a viscosity is measured according to the method described in the 8th edition food additive official specification "B. General test method, 28. Viscosity measuring method 2nd method rotational viscometer method". For example, the value measured using B type rotational viscometer DV-II + Pro (Brookfield), RB80L (Toki Sangyo Co., Ltd.), etc.

[Sugar]
As the saccharide used in the liquid nutritional composition according to the present invention, any of known polysaccharides, sugar alcohols, saccharides and the like conventionally used in nutritional compositions can be used. For example, monosaccharides such as glucose (glucose), fructose (fructose), galactose, sucrose (sucrose), lactose (lactose), maltose (maltose), disaccharides such as isomaltose, trehalose, starch (amylose, amylopectin), Polysaccharides such as dextrin, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, digestible oligosaccharide, powdered sugar, sugar alcohol (maltitol, sorbitol, isomaltulose, isomaltulose reduced product, xylitol, lactitol, etc. ), Sugar-bound starch syrup (coupling sugar) and the like. These may be used individually by 1 type and may combine 2 or more types. Sugar alcohol is difficult to be metabolized to acid by oral bacteria and can prevent plaque formation.

  Although the compounding quantity of the saccharide | sugar in the liquid nutrition composition which concerns on this invention can be suitably adjusted with the subject to apply, it is preferable that it is 7-12 mass% with respect to the liquid nutrition composition whole quantity.

[Proteins (including amino acids and peptides)]
As the protein used in the liquid nutritional composition according to the present invention, any of various known proteins (amino acids, peptides, plant proteins, animal proteins) conventionally used in nutritional compositions can be used.

  Amino acids include essential amino acids such as valine, leucine, isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan, histidine; and glycine, alanine, serine, cysteine, asparagine, glutamine, proline, tyrosine, aspartic acid, glutamic acid, arginine, etc. Of the non-essential amino acids. In addition to these, modified amino acids such as 4-hydroxyproline, 5-hydroxylysine, γ-carboxyglutamic acid, O-phosphoserine, O-phosphotyrosine, N-acetylserine, ω-N-methylarginine, pyroglutamic acid, M-formylmethionine Special amino acids such as ornithine, citrulline, γ-aminobutyric acid (GABA), thyroxine, S-adenylmethionine may also be included. The amino acids may be stereoisomers (enantiomers, diastereomers), positional isomers, or a mixture thereof. Further, the amino acid may be in the form of an inorganic acid salt (hydrochloride, etc.), an organic acid salt (acetate, etc.), a hydrolyzable ester (methyl ester, etc.), a hydrate, etc. .

  As the peptide, one obtained by polymerizing two or more residues of the above amino acid via a peptide bond (amide bond) can be used. The peptide may be a dipeptide, a tripeptide, an oligopeptide (having about 10 amino acids), or a polypeptide (having several tens to several hundred amino acids). In addition, for example, a peptide having a health function such as an antihypertensive action such as lactotripeptide, caseindecapeptide, or sadden peptide containing valyltyrosine may be used.

  Examples of plant proteins include proteins contained in grains such as rice, corn and wheat, and beans such as soybeans. It should be noted that soy protein may have a health function such as binding to bile acids to promote cholesterol excretion.

  Examples of animal proteins include proteins contained in eggs, meats, seafood, milk and the like.

  Of these, whey protein, casein protein, and soy protein made from milk (whey) are preferably used, and soy protein is more preferably used. As the protein, commercially available protein materials such as whey protein concentrate (WPC), whey protein isolate (WPI), hydrolyzed whey peptide (WPH), soybean protein and the like may be used.

  The above proteins, amino acids or peptides may be used alone or in admixture of two or more.

  The amount of protein, amino acid or peptide in the liquid nutritional composition according to the present invention can be appropriately adjusted depending on the subject to be applied, but is preferably 3 to 15% by mass with respect to the total amount of the liquid nutritional composition.

[Lipid]
As the lipid to be blended in the liquid nutritional composition according to the present invention, any of known various types conventionally used in nutritional compositions can be used. Examples of lipids include linseed oil, egoma oil, olive oil, sesame oil, rice oil, safflower oil, perilla oil, soybean oil, corn oil, rapeseed oil, germ oil, palm oil, palm kernel oil, sunflower oil, cottonseed oil, Vegetable oils such as palm oil, peanut oil, etc .; Animal oils such as fish oil, milk fat; Microalgae such as Schizochytrium; Filamentous fungi such as Mortierella; Microbial oils derived from yeast, etc .; Medium chain fatty acids, highly unsaturated fatty acids (For example, fatty acids such as arachidonic acid, DHA, EPA). These may be used individually by 1 type and may combine 2 or more types. In addition, processed preparations such as diacylglycerol can also be added.

  Although the compounding quantity of the lipid in a liquid nutrition composition can be suitably adjusted with the subject to apply, it is preferable that it is 1-8 mass% with respect to the liquid nutrition composition whole quantity.

[vitamin]
Vitamins to be blended in the liquid nutritional composition according to 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, etc. These are preferably combined in combination. As the vitamin, vitamin derivatives (for example, salts such as hydrochloride and calcium salt) may be used.

The amount of vitamins in the liquid nutritional composition according to the present invention is suitably in the following range per 100 g of the liquid nutritional composition:
Vitamin A: preferably 0 to 3000 μg, more preferably 20 to 200 μg
Vitamin D: preferably 0.1-50 μg, more preferably 0.1-5.0 μg
Vitamin E: preferably 1 to 800 mg, more preferably 0.2 to 10 mg
Vitamin K: preferably 0.5 to 1000 μg, more preferably 2 to 50 μg
Vitamin B1: preferably 0.01-40 mg, more preferably 0.1-10 mg
Vitamin B2: preferably 0.01-20 mg, more preferably 0.05-10 mg
Niacin: preferably 0.1 to 300 mg NE, more preferably 0.5 to 60 mg NE
Pantothenic acid: preferably 0.1 to 55 mg, more preferably 0.2 to 30 mg
Vitamin B6: preferably 0.01-60 mg, more preferably 0.1-30 mg
Biotin: preferably 0.1 to 1000 μg, more preferably 1 to 100 μg
Folic acid: preferably 1-1000 μg, more preferably 10-200 μg
Vitamin B12: preferably 0.01-100 μg, more preferably 0.2-60 μg
Vitamin C: preferably 1-2000 mg, more preferably 5-1000 mg.

[mineral]
Examples of the mineral used in the liquid nutritional composition according to the present invention include sodium, potassium, calcium, 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), malic acid or gluconic acid, and inorganic bases such as alkali metals or alkaline earth metals. Can be mentioned. For example, calcium chloride, calcium citrate, calcium glycerophosphate, calcium gluconate, calcium hydroxide, calcium stearate, calcium stearoyl lactate, calcium carbonate, calcium lactate, dihydrogen pyrophosphate, calcium sulfate, tricalcium phosphate, monophosphate Calcium hydrogen, calcium dihydrogen phosphate, uncalcined calcium, magnesium chloride, magnesium stearate, magnesium carbonate, magnesium sulfate, trimagnesium phosphate, ferric chloride, sodium ferrous citrate, iron citrate, iron citrate Examples include ammonium, ferrous gluconate, iron lactate, ferric pyrophosphate, ferrous sulfate, zinc gluconate, zinc sulfate, copper gluconate, and copper sulfate. In addition, iodine, selenium, chromium, molybdenum, manganese, etc. can be used even if trace element-containing microbial cells derived from microorganisms having trace element accumulation obtained by culturing in a medium containing a high concentration of trace element compounds. good. Furthermore, a mineral mixture derived from seaweed can also be used.

The following range is suitable for the blending amount of the mineral in the liquid nutritional composition according to the present invention:
Sodium: preferably 5 to 6000 mg, more preferably 10 to 3500 mg
Potassium: preferably 1 to 3500 mg, more preferably 25 to 1800 mg
Calcium: preferably 10 to 2300 mg, more preferably 30 to 300 mg
Phosphorus: preferably 1 to 3500 mg, more preferably 25 to 1500 mg
Magnesium: preferably 1 to 740 mg, more preferably 10 to 150 mg
Iron: preferably 0.1-55 mg, more preferably 1-10 mg
Zinc: preferably 0.1-30 mg, more preferably 1-15 mg
Copper: preferably 0.01 to 10 mg, more preferably 0.06 to 6 mg
Iodine: preferably 0.1 to 3000 μg, more preferably 1 to 150 μg
Manganese: preferably 0.01-11 mg, more preferably 0.1-4 mg
Selenium: preferably 0.1 to 450 μg, more preferably 1 to 35 μg
Chromium: preferably 0.1 to 40 μg, more preferably 1 to 35 μg
Molybdenum: preferably 0.1 to 320 μg, more preferably 1 to 25 μg.

[Dietary fiber]
The liquid nutritional composition according to the present invention contains dietary fiber. And the said dietary fiber contains an alginate essential. Here, the viscosity of the alginate at 25 ° C. is preferably 20 to 80 mPa · s as a 1% by mass aqueous solution. The viscosity is more preferably 50 to 80 mPa · s. If this viscosity is 20 mPa · s or more, precipitation of solids can be suppressed. On the other hand, if the viscosity is 80 mPa · s or less, an increase in the viscosity of the entire composition is suppressed, and there is a possibility that the object of the present invention, which enables administration by a natural drop when a thin tube is used, is impaired. Reduced.

  Examples of the alginate used in the liquid nutritional composition according to the present invention include various salts such as sodium alginate, potassium alginate, and ammonium alginate, and are not particularly limited as long as they satisfy the above-mentioned viscosity regulations. A well-known thing can be used.

  The blending amount of the alginate used in the liquid nutritional composition according to the present invention is essential to be 0.5 to 1.5% by mass with respect to the total amount of the liquid nutritional composition, preferably 0.7 to 1.3% by mass. When the blending amount of the alginate is less than 0.5% by mass, the solid content of the liquid nutritional composition may be precipitated without being dispersed, and the PEG catheter may be blocked, which is not preferable. In addition, when the blending amount of alginate exceeds 1.5% by mass, the viscosity of the liquid nutritional composition increases, and when a thin tube is used, it cannot be administered due to a natural drop. is there.

  Here, the viscosity (25 ° C.) of the liquid nutritional composition according to the present invention is not particularly limited, but is preferably 25 to 180 mPa · s, and preferably 25 to 100 mPa · s. If the viscosity of the liquid nutritional composition is less than 25 mPa · s, there is a possibility that the liquid nutritional composition may be rapidly administered when administered by a natural drop, which is not preferable. On the other hand, when the viscosity of the liquid nutritional composition exceeds 180 mPa · s, it may be difficult to administer due to a natural drop even when a thin tube is used.

  In addition, in the range which does not deviate from the main point of the liquid nutrition composition which concerns on this invention, you may further contain the well-known dietary fiber conventionally utilized with the nutrition composition other than alginate. Specifically, for example, a conventionally known insoluble dietary fiber and a water-soluble dietary fiber can be used in appropriate combination as necessary. More specifically, cellulose, hemicellulose, lignin, water-soluble pectin, insoluble Pectin, chitin, chitosan, indigestible dextrin, inulin, psyllium seed coat, guar gum, guar gum degradation product, konjac mannan, glucomannan, polydextrose, agar, carrageenan, wheat bran, resistant starch, fucoidan, tamarind seed gum, pullulan, Gellan gum, gum arabic and the like can be used. These dietary fibers may be used alone or in combination of two or more. Although the compounding quantity of the dietary fiber used for the liquid nutrition composition which concerns on this invention can be suitably adjusted with the subject etc. to apply, it is 0.5-5 mass as the whole dietary fiber containing alginate, for example.

[Polymerized phosphate]
The liquid nutritional composition according to the present invention essentially contains a polymerized phosphate in addition to the components described above, and the blending amount is 0.05 to 0.15% by mass with respect to the liquid nutritional composition. It is. Here, examples of the polymerized phosphate include metaphosphates such as hexametaphosphate and ultrametaphosphate; polyphosphates such as tripolyphosphate and tetrapolyphosphate; pyrophosphate and the like. Moreover, as a cation which comprises polymerized phosphate, an alkali metal (for example, sodium, potassium), an alkaline earth metal (for example, magnesium, calcium), etc. are mentioned. Among these, from the viewpoint of reducing the viscosity of the composition, it is preferable to use trimetaphosphate, hexametaphosphate, tripolyphosphate, or pyrophosphate, and it is particularly preferable to use trimetaphosphate.

[Other ingredients]
The moisture in the liquid nutritional composition according to the present invention is preferably 25 to 130 g / 100 kcal, more preferably 30 to 120 g / 100 kcal. If the water content is 25 g / 100 kcal or more, the risk of dehydration in a patient or the like due to water shortage is reduced. In addition, if the water content is 130 g / 100 kcal or less, excess water and the risk of flooding in patients due to this will be reduced.

  The liquid nutritional composition according to the present invention may further contain other known ingredients such as an insurance functional ingredient and a food additive as long as the object and effects of the present invention are achieved.

  A health function component is a component that exhibits a certain function for a living body when ingested. For example, calcium citrate malate (CCM), guava leaf polyphenol, soybean drum extract, vegetable sterol, soybean isoflavone, resistant oligosaccharide and the like can be mentioned.

  Indigestible oligosaccharides are carbohydrates whose molecular weight is not as large as that of polysaccharides (about 300 to 3000) among the compounds in which monosaccharides are linked by glycosidic bonds. The indigestible oligosaccharide is not degraded by a human digestive enzyme, and the oligosaccharide that is degraded by a human digestive enzyme can be included in the above-mentioned carbohydrates. Ingestion of indigestible oligosaccharides can provide a bowel regulation effect.

  The indigestible oligosaccharide is not particularly limited, and examples thereof include xylooligosaccharide, fructooligosaccharide, soybean oligosaccharide, isomaltoligosaccharide, dairy oligosaccharide, lactulose, and galactooligosaccharide. These indigestible oligosaccharides may be used alone or in combination of two or more. The compounding quantity of the indigestible oligosaccharide in a liquid nutrition composition can be suitably adjusted with the subject etc. to apply.

  The food additive is used for the purpose of processing or storing the food by adding, mixing, moistening or other methods to the food. Examples of food additives include, for example, preservatives, fungicides, antioxidants, colorants, sweeteners, pH adjusters, sour agents, emulsifiers, fragrances, cyclodextrins, etc., in addition to the purpose of enhancing nutrition. .

  The antioxidant has a function of preventing deterioration of the liquid nutritional composition due to oxidation. The antioxidant is not particularly limited, but erythorbic acid and its sodium salt can be used. These antioxidants may be used alone or in combination of two or more.

  The colorant has a function of coloring the liquid nutritional composition. Although it does not restrict | limit especially as a coloring agent, Edible tar pigment | dye (Edible red No. 2, No. 3, No. 40, No. 102, No. 104, No. 105, and No. 106, Edible blue No. 1 and No. 2, Edible yellow No. 4 And No. 5, Edible Green No. 3, etc.), β-carotene, water-soluble anato, chlorophyll derivatives (chlorophyll a, chlorphyll b, copper chlorophyll, copper chlorophyllin sodium, iron chlorophyllin sodium, etc.), riboflavin, iron sesquioxide, titanium dioxide Safflower yellow pigment, cochineal pigment, gardenia yellow pigment, turmeric pigment, red cabbage pigment, beet red, grape skin pigment, paprika pigment, caramel and the like can be used. These colorants may be used alone or in admixture of two or more.

  The sweetener has a function of imparting sweetness to the liquid nutritional composition. Examples of sweeteners include, but are not limited to, for example, aspartame, acesulfame potassium, sucralose, aritem, neotame, licorice extract (critillytin), saccharin, sodium saccharin, stevia extract, erythritol, ticlo (cyclamic acid), thaumatin, curculin, Disodium glycyrrhizinate and the like can be used. These sweeteners may be used alone or in combination of two or more.

  The pH adjuster has a function of adjusting the pH of the liquid nutritional composition. The pH adjuster is not particularly limited, and citric acid, gluconic acid, succinic acid, potassium carbonate, sodium hydrogen carbonate, lactic acid, sodium lactate, sodium citrate, adipic acid, sodium hydroxide and the like can be used. These pH adjusters may be used alone or in combination of two or more.

  The acidulant has functions such as imparting acidity to the nutritional composition, preventing oxidation of the food, and adjusting the pH. The acidulant is not particularly limited, and acetic acid, citric acid, succinic acid, lactic acid, malic acid, tartaric acid, gluconic acid, phosphoric acid and the like can be used. These acidulants may be used alone or in combination of two or more.

  The emulsifier has a function of improving the solubility of oil-soluble components such as lipids in water. The emulsifier is not particularly limited, and examples include natural emulsifiers such as lecithin, saponin, and sodium caseinate; and synthetic emulsifiers such as polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and sucrose fatty acid ester. These emulsifiers may be used alone or in combination of two or more.

  A fragrance | flavor has the function to aroma and smell a liquid nutritional composition. The fragrance is not particularly limited, but acetophenone, α-amylcinnamaldehyde, anisaldehyde, benzaldehyde, benzyl acetate, benzyl alcohol, cinnamaldehyde, cinnamic acid, citral, citronellal, citronellol, decanal, decanol, ethyl acetoacetate, silica Ethyl cinnamate, ethyl decanoate, ethyl vanillin, eugenol, geraniol, isoamyl acetate, isoamyl butyrate, isoamyl phenyl acetate, dl-menthol, l-menthol, methyl salicylate, piperonal, propionic acid, terpineol, vanillin, d-borneol, etc. Can be mentioned. These fragrances may be used alone or in combination of two or more.

  Cyclodextrin is a cyclic oligosaccharide having a cyclic structure in which glucose is bound by a glucoside bond. Those consisting of 6 glucoses are called α-cyclodextrin, those consisting of 7 glucoses are called β-cyclodextrin, and those consisting of 8 glucoses are called γ-cyclodextrin. α-cyclodextrin and β-cyclodextrin are classified as dietary fiber. Cyclodextrins can have functions such as an allergy suppressing effect, a blood sugar level increase suppressing effect, and an emulsifying action. The said cyclodextrin may be used independently or may be used in mixture of 2 or more types. The compounding quantity of the cyclodextrin in a liquid nutrition composition can be suitably adjusted with the subject etc. to apply.

  Furthermore, enzymes such as α-amylase, β-amylase, glucoamylase, glucose isomerase, trehalose producing enzyme, trehalose releasing enzyme, glutaminase, yeast and the like can also be used as food additives. The compounding quantity of the said food additive in a liquid nutrition composition can be suitably adjusted with the subject etc. to apply.

  The calorie | heat amount of the liquid nutritional composition which concerns on this invention is 0.5-1.0 kcal / mL, Preferably it is 0.6-0.9 kcal / mL. If the calorific value is less than 0.5 kcal / mL, the liquid nutritional composition is increased in water content, and the nutrients to be administered to the patient may be reduced, resulting in insufficient nutrition. In addition, if the calorie exceeds 1.0 kcal / g, the liquid nutritional composition has less water, which increases the risk of bacterial infection, such as the need to administer additional water from the PEG catheter. The amount of heat can be adjusted by appropriately setting the addition amount of carbohydrates, lipids, proteins, dietary fibers, and the like. In the present specification, the “heat amount” is a value calculated with reference to Atwater's energy conversion coefficient. Specifically, calorific value = (4 kcal × sugar content) + (9 kcal × lipid content) + (4 kcal × protein content) + (2 kcal × dietary fiber content) is calculated and shown as kcal per mL of sample.

  The pH of the liquid nutritional composition according to the present invention is not particularly limited, but is preferably 6.0 to 7.5, and preferably 6.0 to 7.0. A pH of 6.0 or higher is preferable because the acidity does not become too strong. Moreover, if pH is 7.5 or less, there exists an advantage that solidification by reaction of a gastric juice occurs sufficiently, and liquid nutrition composition is liquid before administration. In addition, pH of a liquid nutritional composition can be adjusted by setting suitably the addition amount, such as a pH adjuster and a sour agent. Moreover, in this specification, pH is the value measured according to the method described in the 8th edition food additive official specification "B. General test method, 31. pH measurement method."

  The components that can be added to the liquid nutritional composition according to the present invention other than the essential components are not particularly limited, and can be appropriately set according to the administration method, the state of the elderly or patient to whom the liquid nutritional composition is applied, and the like. .

  The liquid nutritional composition according to the present invention can be produced by a known method. For example, it can be produced by adding nutrients and other desired components to warm water and stirring them.

  The liquid nutritional composition according to the present invention is preferably sterilized in advance (that is, a ready-to-use (sterilized) nutritional composition). That is, for example, it can be a product that has been sterilized continuously and then filled into a container. Although it does not restrict | limit especially as the method of the said continuous sterilization, Ultra high temperature short time (UHT) sterilization, hot water sterilization, batch type sterilization, and these combination are mentioned. The sterilization is preferably performed in a short time. By performing sterilization in a short time, deterioration of components contained in the liquid nutritional composition can be suppressed.

  It does not specifically limit as a container filled with a liquid nutrient composition, A well-known container may be used. Examples of the container include a tetrapack, a cart can, a glass container, a metal can, an aluminum pouch, and a plastic container. Of these, it is preferable to use a plastic container.

  As a raw material of the plastic container, polyethylene (PE), polypropylene (PP), polyvinyl chloride (PVC), polyvinyl acetate (PVAc), polycarbonate (PC), polybutylene terephthalate (PBT), polyethylene terephthalate (PET), Polyethylene naphthalate (PEN), ethylene-vinyl acetate copolymer (EVA), ethylene-α-olefin copolymer, polyfluorocarbon, polyimide and the like are preferably used.

  The plastic container further includes polyethylene terephthalate (PET), polyethylene naphthalate (PEN), ethylene-vinyl alcohol copolymer (EVOH), polyvinylidene chloride (PVDC), polyacrylonitrile, polyvinyl alcohol, polyamide, polyester, and the like. Gas barrier resin layer: Gas barrier inorganic layers such as an aluminum foil, an aluminum vapor deposition film, a silicon oxide film, and an aluminum oxide film may be used in appropriate combination. By providing the gas barrier layer, deterioration of the liquid nutritional composition due to oxygen, water vapor or the like can be prevented.

  The container may be further shielded from light. By the light shielding, for example, deterioration due to light of vitamin A, vitamin B2, vitamin C, vitamin K and the like that can be blended in the liquid nutritional composition can be suppressed.

  The above-mentioned container may use what is marketed, for example, a soft pouch (Fuji Seal Co., Ltd.), a bottled pouch (Toppan Printing Co., Ltd.), a spouch (Dai Nippon Printing Co., Ltd.), a cheer pack (Houso Yoko) Etc. can be used.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto. In addition, although the display of "part" or "%" is used in an Example, unless otherwise indicated, "mass part" or "mass%" is represented.

Example 1
The preparation method is described below. In addition, the compounding quantity of each raw material is as showing in Table 1.

  2000 g of prepared water was weighed in an 8 L stainless beaker and heated to 70 ° C. in a hot water bath. Next, sodium dihydrogen phosphate and potassium dihydrogen phosphate were added and dissolved sufficiently, and then soy protein was added. Enzymatically decomposed lecithin, sucrose fatty acid ester, and distilled monoglyceride were mixed, and dextrin, crystalline cellulose, and indigestible dextrin were further added. After mixing the solution, vegetable oil, fat-soluble vitamin mix (shown in Table 2), and fish oil were added. Furthermore, calcium carbonate, magnesium carbonate, potassium chloride, sodium iron citrate, zinc gluconate, copper gluconate, manganese yeast, kelp mineral, selenium yeast, chromium yeast, molybdenum yeast, water-soluble vitamin mix (shown in Table 3). Ascorbic acid, sodium alginate (viscosity of 1% by mass aqueous solution: 65 mPa · s), and perfume were appropriately added and stirred. Water was added until the total amount reached 6666 g, and dissolved and dispersed until a uniform state was obtained. The obtained solution was homogenized and filled into a bag container with a cap so that the volume was 400 mL per piece, and then subjected to container sterilization at 121 ° C. for 20 minutes. By cooling after the container sterilization treatment, a liquid nutritional composition with a sodium alginate content of 1% and a calorific value of 0.75 kcal / mL was produced.

  The calorific value was calculated as (4 kcal × sugar content) + (9 kcal × lipid content) + (4 kcal × protein content) + (2 kcal × dietary fiber content), and in Table 4 and Table 5 below as kcal per g of sample. Indicated.

The obtained liquid nutritional composition was measured for pH, viscosity, and amount of solidified substance. As a result, the pH was 6.7, the viscosity was 55 mPa · s, and the amount of solidified substance was 7.1 g. These results are shown in Table 6 below. Various evaluation methods are as follows.
(1) pH: Measured with a pH meter (manufacturer: Horiba, Ltd., model: F-21).
(2) Viscosity: After allowing the liquid nutritional composition to stand at 25 ° C. for 24 hours, a B-type rotational viscometer (manufacturer: BROOKFIELD, model: DV-II + Pro, measurement conditions: rotation speed 30 rpm, measurement time 1 minute, rotor No. 63). When this value is too large, it becomes difficult to administer by a natural head using a thin tube. Here, 180 mPa · s or less was accepted.
(3) Amount of solidified substance: 20 g of artificial gastric juice at 37 ° C. and 10 g of sample (liquid nutrient composition) are put into a 50 mL centrifuge tube, and the centrifuge tube is manually mixed by inversion (once per second) for 10 seconds. I put it. The solution in the mixed centrifuge tube was put out on a 150 μm mesh metal mesh, and it was confirmed that the solidified sample remained on the mesh. Next, after draining, the mesh mass was measured. And the mesh mass measured beforehand was subtracted from this measured value, and solidified substance amount (g) after filtration was computed. The larger this value, the greater the amount of gelation when administered into the stomach, and it is practically necessary to be 5 g or more.

(Example 2)
In Example 1, a liquid nutritional composition was produced in the same manner as in Example 1 except that sodium hexametaphosphate was used as the sodium phosphate instead of sodium metaphosphate.

  The obtained liquid nutritional composition had a calorific value of 0.75 kcal / mL, a viscosity of 115 mPa · s, and a solidified substance amount of 7.9 g. These results are shown in Table 6 below.

(Example 3)
In Example 1, a liquid nutritional composition was produced in the same manner as in Example 1 except that sodium tripolyphosphate was used in place of sodium trimetaphosphate as sodium phosphate.

  The obtained liquid nutritional composition had a calorific value of 0.75 kcal / mL, a viscosity of 172 mPa · s, and a solidified substance amount of 8.8 g. These results are shown in Table 6 below.

Example 4
In Example 1, a liquid nutritional composition was produced in the same manner as in Example 1 except that tetrasodium pyrophosphate was used as the sodium phosphate instead of sodium trimetaphosphate.

  The obtained liquid nutritional composition had a calorific value of 0.75 kcal / mL, a viscosity of 170 mPa · s, and a solidified substance amount of 8.9 g. These results are shown in Table 6 below.

(Example 5)
In Example 1, sodium dihydrogen phosphate was used in place of sodium trimetaphosphate as sodium phosphate, and potassium trimetaphosphate was used in place of potassium dihydrogen phosphate as potassium phosphate. A liquid nutritional composition was produced.

  The obtained liquid nutritional composition had a calorific value of 0.75 kcal / mL, a viscosity of 61 mPa · s, and a solidified substance amount of 7.4 g. These results are shown in Table 6 below.

(Example 6)
Based on the composition described in Table 4, a liquid nutritional composition was prepared in which the blending amount of sodium alginate (viscosity of 1 mass% aqueous solution: 39 mPa · s) was 0.94 mass%. Hexametaphosphoric acid and potassium dihydrogen phosphate were added to 650 mL of distilled water, and then dextrin powder and soy protein powder were added. Furthermore, fats and oils (including an emulsifier) were added, and then calcium carbonate, magnesium carbonate, other minerals, sodium alginate, and vitamins were sequentially added and stirred. As other minerals, a mixture of zinc-containing yeast, copper-containing yeast, manganese-containing yeast, chromium-containing yeast, selenium-containing yeast, molybdenum-containing yeast, and sodium iron citrate was used. Thereafter, distilled water was added to make 1064 g, and homogenization treatment (first time: 20 MPa, second time: 48 MPa) was performed using a Menton-Gorin type high-pressure emulsifier (Rannie 2000: manufactured by APV). 300 g of the prepared liquid food composition containing 0.75% sodium alginate was filled in a soft bag and sterilized by a retort sterilizer.

  The obtained liquid nutritional composition had a calorific value of 1.0 kcal / mL, a viscosity of 155 mPa · s, and a solidified substance amount of 7.1 g. These results are shown in Table 6 below. The viscosity is determined by allowing the liquid nutritional composition to stand at 25 ° C. for 24 hours, and then using a B-type rotational viscometer (manufacturer: TOKI-SANGYO, model: tvb-10, measurement conditions: rotation speed 30 rpm, measurement time 1 minute, rotor No. M1).

(Example 7)
Based on the composition described in Table 5, a liquid nutritional composition in which the blending amount of sodium alginate (viscosity of 1% by mass aqueous solution: 39 mPa · s) was 0.71% by mass was produced. Hexametaphosphoric acid and potassium dihydrogen phosphate were added to 650 mL of distilled water, and then dextrin powder and soy protein powder were added. Furthermore, fats and oils (including an emulsifier) were added, and then calcium carbonate, magnesium carbonate, other minerals, sodium alginate, and vitamins were sequentially added and stirred. As other minerals, a mixture of zinc-containing yeast, copper-containing yeast, manganese-containing yeast, chromium-containing yeast, selenium-containing yeast, molybdenum-containing yeast, and sodium iron citrate was used. Thereafter, distilled water was added to make 1051 g, and homogenized (first time: 20 MPa, second time: 48 MPa) using a Menton-Gorin type high-pressure emulsifier (Rannie 2000: manufactured by APV). 300 g of the prepared liquid food composition containing 0.75% sodium alginate was filled in a soft bag and sterilized by a retort sterilizer.

  The obtained liquid nutrient composition had a calorific value of 0.75 kcal / mL, a viscosity of 88 mPa · s, and a solidified substance amount of 6.7 g. These results are shown in Table 6 below. The viscosity is determined by allowing the liquid nutritional composition to stand at 25 ° C. for 24 hours, and then using a B-type rotational viscometer (manufacturer: TOKI-SANGYO, model: tvb-10, measurement conditions: rotation speed 30 rpm, measurement time 1 minute, rotor No. M1).

(Comparative Example 1)
In Example 1, a liquid nutritional composition was produced in the same manner as in Example 1 except that sodium dihydrogen phosphate was used as the sodium phosphate instead of sodium trimetaphosphate.

  The obtained liquid nutritional composition had a calorific value of 0.75 kcal / mL and a solidified substance amount of 7.1 g, but had a viscosity of 193 mPa · s. Judged difficult. These results are shown in Table 7 below.

(Comparative Example 2)
In Example 1, a liquid nutritional composition was produced in the same manner as in Example 1 except that disodium hydrogen phosphate was used as the sodium phosphate instead of sodium trimetaphosphate.

  The obtained liquid nutritional composition had a calorific value of 0.75 kcal / mL and a solidified substance amount of 7.8 g, but had a viscosity of 195 mPa · s. Judged difficult. These results are shown in Table 7 below.

(Comparative Example 3)
In Example 1, a liquid nutritional composition was produced in the same manner as in Example 1 except that trisodium phosphate was used as the sodium phosphate instead of sodium trimetaphosphate.

  The obtained liquid nutritional composition had a calorific value of 0.75 kcal / mL and a solidified substance amount of 8.8 g, but the viscosity was 210 mPa · s. Judged difficult. These results are shown in Table 7 below.

(Comparative Example 4)
In Comparative Example 1, a liquid nutritional composition was produced in the same manner as in Comparative Example 1, except that dipotassium hydrogen phosphate was used as the potassium phosphate instead of potassium dihydrogen phosphate.

  The obtained liquid nutritional composition had a calorific value of 0.75 kcal / mL and an amount of solidified substance of 8.8 g, but the viscosity was 198 mPa · s. Judged difficult. These results are shown in Table 7 below.

(Comparative Example 5)
In Comparative Example 1, a liquid nutritional composition was produced in the same manner as Comparative Example 1, except that tripotassium phosphate was used as the potassium phosphate instead of potassium dihydrogen phosphate.

  The obtained liquid nutritional composition had a calorific value of 0.75 kcal / mL and a solidified substance amount of 7.4 g, but the viscosity was 204 mPa · s. Judged difficult. These results are shown in Table 7 below.

Claims (7)

A liquid nutritional composition comprising nutrients including proteins, lipids, carbohydrates, vitamins, minerals, and dietary fiber,
Containing 0.5 to 1.5 mass% alginate with respect to the total amount of the liquid nutritional composition;
Containing 0.05 to 0.15% by weight of polymerized phosphate based on the total amount of the liquid nutritional composition,
The viscosity of the alginate at 25 ° C. is 20 to 80 mPa · s as a 1% by mass aqueous solution,
The polymerized phosphate is a metaphosphate, polyphosphate, or pyrophosphate;
Heat of Ri 0.5~1.0kcal / mL Der, a viscosity at 25 ° C. is 25~180mPa · s,
Solidified substance amount in the case of mixing the artificial gastric juice 20g and a liquid nutritional composition 10g is Ru der least 5g, liquid nutritional composition. The liquid nutrition composition of Claim 1 whose calorie | heat amount is 0.6-0.9 kcal / mL. Viscosity at 25 ° C. of the alginate is a 65 ~80mPa · s as 1% by weight aqueous solution, the liquid nutritional composition according to claim 1 or 2. Viscosity at 25 ° C. is 88 ~180mPa · s, the liquid nutritional composition according to any one of claims 1 to 3. The liquid nutritional composition according to any one of claims 1 to 4, wherein the amount of the solidified substance when the artificial gastric juice (20 g) and the liquid nutritional composition (10 g) are mixed is 6.7 g or more.   The liquid nutrition composition according to any one of claims 1 to 5, wherein the pH is 6.0 to 7.5.   The liquid nutrition composition according to any one of claims 1 to 6, which is sterilized in advance.