JP6621408B2 - Diluted nutritional composition - Google Patents

Description

  The present invention relates to a dilution type nutritional composition, for example, a dilution type nutritional composition that can be stored for a long period of time, and a dilution type nutritional composition for example for those with difficulty in swallowing and / or for tube feeding patients.

  As the elderly population increases, the number of people who have difficulty in swallowing (swallowing oral intake) (people who have difficulty swallowing) is increasing. If a person with difficulty swallowing contains liquid liquid foods with good fluidity, such as water or tea, it reaches the pharynx in a very short time. That is, in a person with difficulty in swallowing, if the pharynx is reached before the pharyngeal reflex appears, the liquid food may enter the trachea and cause aspiration. In addition, people who have trouble eating or chewing (difficulty in chewing) may swallow food without being chewed sufficiently, and may swallow. For the purpose of preventing such aspiration, a method for increasing the viscosity of the liquid food using a thickener or the like is effective for improving the liquid food for those having difficulty in swallowing and those having difficulty in chewing.

  By the way, in order to provide nutrition to patients who are difficult or impossible to take nutrients from the oral cavity, the nutritional composition (nutrient) should be applied using a nutrient (nasal cavity) tube (nasal tube administration), gastric fistula, intestinal fistula, etc. A method of tube administration (tube feeding method) is generally used.

  Here, in tube feeding methods such as nasal tube administration, since the feeding tube is inserted from the nasal cavity, it is necessary to reduce the diameter of the feeding tube so as not to obstruct breathing (generally the outer diameter is 2 to 3 mm). Degree). And when making the diameter of a nutrient tube thin, it is necessary to suppress the viscosity of a nutrient composition low so that a nutrient composition may flow easily in the nutrient tube. However, if the viscosity of the nutritional composition is kept low, gastroesophageal reflux and diarrhea may occur, and the viscosity of the nutritional composition is increased moderately, and the nutritional composition is administered to patients over a long period of time. There was a need to do.

  On the other hand, in tube feeding methods such as gastric fistula and intestinal fistula, fistulas are surgically constructed in the esophagus, stomach and jejunum of patients, etc., and buttons and tubes are placed and nutritional compositions are administered. Therefore, it is possible to increase the diameter of the feeding tube. At this time, in the tube feeding method of the gastric fistula, the nutritional composition is directly administered into the stomach of the patient or the like. However, if the viscosity of the nutritional composition is kept low, as described above, gastroesophageal reflux is performed. The possibility of waking is known. Therefore, from the viewpoint of preventing gastroesophageal reflux and the like, it is not a liquid liquid food having a low viscosity with a nutritional composition, but a semi-solid liquid food with an increased viscosity (with a viscosity of 4000-20000 mPa · s at 20 ° C. Etc.) is widely used in a short time. However, when a semi-solid liquid food with a certain increase in viscosity is administered to a patient or the like, the conventional method of natural dripping cannot be applied, and an injector such as a syringe is applied to the stomach of a patient or the like. A method of direct administration is commonly used. For example, Japanese Patent Application Laid-Open No. 2007-289164 (Patent Document 1) and Japanese Patent Application Laid-Open No. 2007-137792 (Patent Document 2) describe liquid foods for patients with gastric fistula. In the administration of these liquid foods and nutritional compositions, Assumes the use of a syringe or plunger pump.

  Thus, the liquid food with increased viscosity (semi-solid) is effective for uses such as oral intake and tube administration (including enteral administration such as gastric fistula and intestinal fistula). The concept of increasing the viscosity of a liquid food by using is already known.

  In addition, from the viewpoint of ease of handling, a concept of liquid food that can preserve flavor and quality for a long period is also known. For example, WO2007 / 026474 (Patent Document 3) describes a high-protein nutritional composition that can be easily introduced into a patient by various administration methods without losing the taste or flavor. In this nutritional composition, the viscosity at 25 ° C. is 400 to 7000 mPa · s, and it has been confirmed that it can be maintained for a long time at 6 months at the temperature. WO2012 / 157571 (Patent Document 4) describes a so-called high-concentration type liquid food that has high protein and low moisture content, with carrageenan and organic acid monoglycerides added (blended) as a thickener. .

JP2007-289164 JP2007-137792 WO2007 / 026474 WO2012 / 157571

  In conventional liquid foods with increased viscosity, high-concentration (rich) type forms such as high protein are generally known for long-term storage. However, when trying to administer a high-concentration type liquid food to patients whose daily intake of energy is restricted among various diseases, only a small amount can be taken to replenish the necessary and sufficient nutrition. Therefore, it will not be possible to drink enough water. Therefore, for the purpose of supplying enough water, after administering high-concentration type liquid food to those who have difficulty in swallowing among patients whose daily intake of energy is restricted, water with low viscosity is administered orally. Attempting to administer may cause aspiration, or attempting to administer only water by tube may cause gastroesophageal reflux. Therefore, such patients have to be administered after thickening the water separately using a thickener or the like, which is difficult to handle. That is, as described above, when administering a high-concentration type liquid food, it takes twice the time to administer the liquid after thickening it separately, so that it is suitable for hydration. A nutritional composition was sought.

  By the way, for the purpose of obtaining a diluted type nutritional composition, if a high concentration type nutritional composition such as high protein is diluted as it is, the structure of the emulsification (emulsion) is destroyed and the state of the emulsification is stabilized. Therefore, a nutritional composition that can withstand general use cannot be obtained. In addition, if only high-concentration type nutritional compositions such as high protein are continuously administered to the elderly, there is a possibility of lifestyle-related diseases such as diabetes due to overnutrition. Therefore, there is a need for a diluted nutritional composition that stably maintains an emulsified state for long-term storage.

  The liquid food described in WO2012 / 157571 is a so-called high-concentration type liquid food with high protein and low water content, and as shown in the comparative example of the present invention, this high-concentration type liquid food By simply diluting the food as it is, a nutritional composition that can withstand general use could not be obtained because the cream separated during storage. In other words, in the same way as this high-concentration type liquid food, simply adding carrageenan or organic acid monoglyceride to the nutritional composition provides a stable water quality and high moisture content, so-called dilution type. Of liquid food could not be produced.

  Therefore, in the present invention, the development of a highly viscous nutritional composition (liquid food, enteral nutritional agent) while having good storage stability, low protein, high moisture content, and a diluted type is proposed. Let it be an issue.

  As a result of intensive studies to solve the above problems, the present inventor formulated carrageenan as a thickener in a nutritional composition at 0.1 to 0.5% by weight, and further has a dextrose equivalent (DE) value of 11 to 29. A nutritional composition having desirable characteristics by blending dextrin having a ratio of 5 to 7 sugars in the total sugar of dextrin with a dextrose equivalent (DE) value of 1.5 or more as a sugar composition. And the present invention was completed. In addition, the present inventor has examined the milk protein material to be used, and by using a casein degradation product having a specific degradation rate in the nutritional composition, a nutritional composition having desirable emulsion stability and suitability for tube administration can be obtained. The present invention has been found out and obtained. In addition, the present inventor has examined a modified starch to be used, and found that a nutritional composition having desirable emulsion stability and suitability for tube administration can be obtained by using a specific modified starch in the nutritional composition. The present invention has been completed.

  With the nutritional composition of the present invention, it is possible to realize a nutritional composition (liquid food, enteral nutrient) that has good storage stability, low protein, and high water content, which could not be realized by the prior art. It is possible, and the nutritional composition of the present invention is effective for oral intake even for those who have difficulty in swallowing among patients whose daily intake of energy is restricted. Further, among the nutritional compositions of the present invention, those that form curd when mixed with artificial gastric juice, for example, those that form curd without water separation during protein coagulation, such as gastric fistula and intestinal fistula etc. It is effective for patients who want to replenish water and avoid diarrhea at the same time because it is considered that it is difficult to cause diarrhea because it coagulates in the stomach and coagulates without water separation. .

  Further, among the nutritional compositions of the present invention, the nutritional composition having a non-Newtonian viscosity index of 0.3 or more and less than 1.0 is suitable for tube feeding methods such as nasal tube administration, as well as gastric fistula and intestinal fistula. It has a characteristic (physical properties) that is suitable for direct administration into the stomach by applying the natural dripping method in tube feeding, with a protein content of 1 to 10% by weight and a water content of 70 to 95% by weight. It can be used as a diluted nutritional composition for patients with tube feeding such as nasal tube administration. At this time, the nutritional composition is close to Newtonian fluid and can be administered without stopping even when the natural dripping method is applied. If the nutritional composition can be administered slowly by applying the natural dripping method, problems such as gastroesophageal reflux are unlikely to occur. Further, among the nutritional compositions of the present invention having a non-Newtonian viscosity index of 0.3 or more and less than 1.0, those that form a card when mixed with artificial gastric juice, for example, those that form a card without water separation when the protein coagulates, When used in tube feeding methods such as fistula and intestinal fistula, it is thought that diarrhea is unlikely to occur because it coagulates in the stomach, for example, coagulates without water separation in the stomach.

  Furthermore, among the nutritional compositions of the present invention, a nutritional composition having a non-Newtonian viscosity index (0.1 or more) of less than 0.3 is obtained by using a syringe or plunger pump in a tube feeding method such as gastric fistula or intestinal fistula. It has characteristics (physical properties) suitable for direct administration into the stomach, has a protein content of 1 to 10% by weight, a water content of 70 to 95% by weight, and is suitable for tube feeding such as gastric fistula and intestinal fistula It can be used as a diluted nutritional composition for patients. Among the nutritional compositions of the present invention having a non-Newtonian viscosity index (0.1 or more) of less than 0.3, those that form a card when mixed with artificial gastric juice, for example, those that form a card without water separation during protein coagulation, It is considered that diarrhea is unlikely to occur when used for tube feeding such as wax and intestinal fistula.

  Further, among the nutritional compositions of the present invention having a non-Newtonian viscosity index (0.1 or more) of less than 0.3, those that do not form a card when mixed with artificial gastric juice are associated with the fact that they do not coagulate or are difficult to coagulate in the stomach. It is considered that it is easily digested and absorbed in the intestinal tract.

  Further, the nutritional composition of the present invention has the property that the viscosity increases (thickens) when heated (sterilized), and the viscosity is increased before homogenizing the raw material liquid and before heating (sterilized). Since it is a low liquid, it is easy to fill a container such as a soft bag (pouch bag), a brick pack (paper container), or a can container. The nutritional composition of the present invention was manufactured in a hygienic state when the container was filled in a liquid with a low viscosity and then heated (sterilized) by a retort treatment or the like to become a semisolid with a high viscosity. Thus, a nutritional composition for oral ingestion and tube administration (for example, direct administration into the stomach using a natural dropping method) can be obtained.

That is, the present invention includes the following.
[1] (i) A dextrose equivalent (DE) value of 11 to 29, and a ratio of 5 to 7 sugars in the total sugar of dextrin as a sugar composition multiplied by a dextrose equivalent (DE) value of 1.5 Dextrin, and
(ii) 0.1 to 0.5% by weight of carrageenan as a thickener, and
(iii) A nutritional composition comprising 1 to 10% protein by weight.
[2] (i) A dextrin having a dextrose equivalent (DE) value of 11 to 29 and a sugar composition having 45 to 90% by weight of monosaccharide to 7 sugar in the total sugar of the dextrin, and
(ii) 0.1 to 0.5% by weight of carrageenan as a thickener, and
(iii) A nutritional composition comprising 1 to 10% protein by weight.
[3] The nutritional composition according to 1 or 2, wherein the protein comprises a casein degradation product having an amino nitrogen (AN) / total nitrogen (TN) weight ratio of 4.5 to 10%.
[4] The nutritional composition according to 1 or 2, wherein the protein comprises a collagen peptide or a casein degradation product having an AN / TN weight ratio of 10 to 50%.
[5] The nutritional composition according to any one of 1 to 4, further comprising (ii) modified starch as a thickener.
[6] The nutritional composition according to 5, wherein the modified starch comprises modified starch having an average particle size of 1 to 10 μm.
[7] The nutritional composition according to any one of 1 to 6, further comprising (ii) tamarind gum as a thickener.
[8] It is heat sterilized, and the viscosity at 20 ° C. after heat sterilization is 20 to 3000 mPa · s (when using a rotor at 12 rpm in a B type (rotary) viscometer), The nutrition composition in any one of 1-7.
[9] When the measurement results of the shear stress and the shear rate at any two or more measurement points in the shear rate range of 0.1 / s to 1000 / s are represented by the following viscosity equation, n The viscosity at 25 ° C. after being sterilized by heating is 20 to 3000 mPa · s (when using a rotor at 12 rpm in a B type (rotary) viscometer) The nutrition composition according to any one of 1 to 8, wherein
P = μD ⁿ
(In the formula, P represents shear stress (Pa), D represents shear rate (1 / s), μ represents non-Newtonian viscosity coefficient, and n represents non-Newtonian viscosity index.)
[10] When the measurement results of the shear stress and the shear rate at any two or more measurement points in the shear rate range of 0.1 / s to 1000 / s are represented by the following viscosity equation, n The viscosity at 25 ° C. after being sterilized by heating is 0.1 to less than 0.3 and the viscosity at 25 ° C. is 20 to 3000 mPa · s (when using a rotor at 12 rpm in a B type (rotary) viscometer) The nutrition composition according to any one of 1 to 8, wherein
P = μD ⁿ
(In the formula, P represents shear stress (Pa), D represents shear rate (1 / s), μ represents non-Newtonian viscosity coefficient, and n represents non-Newtonian viscosity index.)
[11] The nutritional composition according to 9 or 10, which forms a card when mixed with artificial gastric juice (pH 1.2).
[12] The nutritional composition according to 9 or 10, which does not form a card when mixed with artificial gastric juice (pH 1.2).
[13] The nutritional composition according to any one of 1 to 12, wherein the calorific value is 0.5 to 1.5 kcal / ml.
[14] The nutrition composition according to any one of 1 to 13, which is for tube feeding.
[15] The nutritional composition according to any one of 1 to 14, wherein the emulsified state is stably maintained even when stored at 40 ° C. for 1 month.
[16] A method for producing a nutritional composition, comprising the following steps:
(A) (i) A dextrose equivalent (DE) value of 11 to 29, and a ratio of 5 to 7 sugars in the total sugar of the dextrin as a sugar composition is obtained by multiplying the dextrose equivalent (DE) value by 1.5 Dextrin, and
(ii) 0.1 to 0.5% by weight of carrageenan as a thickener, and
(iii) mixing a composition containing 1 to 10% by weight of protein; (b) homogenizing the composition; and (c) heat sterilizing the composition.
[17] A method for producing a nutritional composition, comprising the following steps:
(A) (i) a dextrin having a dextrose equivalent (DE) value of 11 to 29 and a sugar composition having 45 to 90% by weight of monosaccharides to 7 sugars in the total sugars of the dextrin, and
(ii) 0.1 to 0.5% by weight of carrageenan as a thickener, and
(iii) mixing a composition containing 1 to 10% by weight of protein; (b) homogenizing the composition; and (c) heat sterilizing the composition.
[18] The production method according to 16 or 17, wherein the protein contains a casein degradation product having an amino nitrogen (AN) / total nitrogen (TN) weight ratio of 4.5 to 10%.
[19] The production method according to 16 or 17, wherein the protein comprises a collagen peptide or a casein degradation product having an AN / TN weight ratio of 10 to 50%.
[20] The production method according to any one of 16 to 19, further comprising (ii) modified starch as a thickener.
[21] The production method according to 20, wherein the modified starch contains modified starch having an average particle size of 1 to 10 μm.
[22] The production method according to any one of 16 to 21, wherein the nutritional composition forms a card when mixed with artificial gastric juice (pH 1.2).
[23] The production method according to any one of 16 to 21, wherein the nutritional composition does not form a card when mixed with artificial gastric fluid (pH 1.2).
[24] Furthermore, the manufacturing method of the nutrition composition in any one of 16-23 including the following processes,
(D) A step of filling the composition with a container.
[25] The method for producing a nutritional composition according to any one of 16 to 24, further comprising (ii) tamarind gum as a thickener.
[26] After the step of (b) homogenizing the composition and / or the step of (c) heat sterilizing the composition, the viscosity of the composition at 20 ° C. is 20 to 3000 mPa · s ( The manufacturing method of the nutrition composition in any one of 16-25 which is a B type (rotary type) viscometer which is a case where a rotor is used at 12 rpm.
[27] The method for producing a nutritional composition according to any one of 16 to 26, wherein the calorie of the nutritional composition is 0.5 to 1.5 kcal / ml.
[28] The method for producing a nutritional composition according to any one of 16 to 27, wherein the nutritional composition is for tube feeding.
[29] The method for producing a nutritional composition according to any one of 16 to 28, wherein the emulsified state is stably maintained even when the nutritional composition is stored at 40 ° C for 1 month.

  This specification includes the disclosure of Japanese Patent Application Nos. 2014-139017 and 2015-012770, which are the basis of the priority of the present application.

  The nutritional composition of the present invention realizes a nutritional composition (liquid food, tube feeding) that has a good storage stability, a low protein, and a high water content, which could not be realized by the prior art. Is possible. The nutritional composition of the present invention is also effective for oral intake for those who have difficulty in swallowing among patients whose daily intake of energy is restricted. In other words, the nutritional composition of the present invention is effective for oral intake even for elderly healthy persons who may have aspiration.

  Further, among the nutritional compositions of the present invention, the nutritional composition having a non-Newtonian viscosity index of 0.3 or more and less than 1.0 is suitable for tube feeding methods such as nasal tube administration, as well as gastric fistula and intestinal fistula. It has a characteristic (physical properties) that is suitable for direct administration into the stomach by applying the natural dripping method in tube feeding, with a protein content of 1 to 10% by weight and a water content of 70 to 95% by weight. It can be used as a diluted nutritional composition for patients with tube feeding such as nasal tube administration. In other words, in the nutritional composition of the present invention, doctors, nurses, caregivers, caregivers, etc. who actually administer to patients etc. in clinical and nursing care sites by administering to patients etc. by tube feeding etc. This effectively reduces the physical burden of. At this time, the nutritional composition is close to Newtonian fluid and can be administered without stopping even when the natural dripping method is applied. If the nutritional composition can be administered slowly by applying the natural dropping method, problems such as diarrhea and gastroesophageal reflux are unlikely to occur. Further, among the nutritional compositions of the present invention having a non-Newtonian viscosity index of 0.3 or more and less than 1.0, those that form a card when mixed with artificial gastric juice, for example, those that form a card without water separation when the protein coagulates, It is preferable because it is less likely to cause diarrhea when used for tube feeding such as wax and intestinal wax.

  Furthermore, among the nutritional compositions of the present invention, a nutritional composition having a non-Newtonian viscosity index (0.1 or more) of less than 0.3 is obtained by using a syringe or plunger pump in a tube feeding method such as gastric fistula or intestinal fistula. Patients with properties suitable for direct administration into the stomach (physical properties), protein content of 1-10% by weight, water content of 70-95% by weight, and patients with tube feeding such as nasal tube administration Can be used as a diluted type nutritional composition. Further, among the nutritional compositions of the present invention having a non-Newtonian viscosity index of (0.1 or more) less than 0.3, those that form a card when mixed with artificial gastric fluid, such as those that form a card without water separation when the protein coagulates, It is preferable because it hardly causes diarrhea when used for tube feeding such as gastric fistula and intestinal fistula.

  Furthermore, among the nutritional compositions of the present invention having a non-Newtonian viscosity index (0.1 or more) of less than 0.3, those which do not form a card when mixed with artificial gastric juice are preferred because they are readily digested and absorbed in the intestinal tract.

  Further, the nutritional composition of the present invention has the property that the viscosity increases (thickens) when heated (sterilized), and the viscosity is increased before homogenizing the raw material liquid and before heating (sterilized). Since it is a low liquid, it is easy to fill a container such as a soft bag (pouch bag), a brick pack (paper container), or a can container. The nutritional composition of the present invention becomes a liquid or semi-solid with a high viscosity when it is heated (sterilized) by retorting after filling the container with the liquid having a low viscosity. That is, in the nutritional composition of the present invention, despite the low content of the thickener, it is heated (sterilized) by retort treatment, etc., so that the viscosity when a care-related person or the like is actually administered to a patient or the like Can be effectively improved.

  In the conventional nutritional composition, when the dilution type has a high water content and the viscosity is high, the storage stability is not good because the cream is separated during storage (normal temperature or refrigeration). Therefore, in conventional nutritional compositions, those with a high moisture content and low viscosity, a thickener powder etc. is added and mixed immediately before the caregiver or the like actually administers to the patient. However, a dilution type with a high water content and a high viscosity was prepared (by errand). However, in such a method (procedure), due to the complexity of the work, a physical burden is placed on a care worker who actually works.

  The nutritional composition of the present invention is a low-protein, high-moisture content, diluted type that can stably maintain an emulsified state and has good storage stability. Can be saved. The nutritional composition of the present invention has various advantages because it can be stored for a long period of time. For example, the nutritional composition of the present invention is manufactured in advance at a commercial scale factory, etc., and immediately before these are actually administered to patients etc. Therefore, it is not necessary to prepare a product having a high viscosity (by errand), so that the physical burden on a caregiver can be effectively reduced. In addition, since the nutritional composition of the present invention can be produced in large quantities at a commercial scale factory, the composition (composition), physical properties, quality, etc. can be controlled to a certain level. When actually administered to a patient or the like, it is possible to suppress or prevent fluctuations in the state of nutrition or absorption when the patient or the like actually ingests.

  In one embodiment, the nutritional composition of the present invention is a nutritional composition that contains carrageenan as a thickener and further contains dextrin of a predetermined quality. The carrageenan content is preferably 0.1 to 0.5% by weight. In one embodiment, the nutritional composition of the present invention has a protein content of 1-10% by weight and a moisture content of 70-95% by weight. In one embodiment, the nutritional composition of the present invention further comprises modified starch and / or tamarind gum. In one embodiment, the nutritional composition of the present invention includes a casein degradation product having a specific degradation rate as a protein.

  In the specification of the present invention, when the concentration of a certain component is expressed in wt%, this means that the final concentration of the component in the entire composition is expressed in wt%.

  In one embodiment, among the nutritional compositions of the present invention, a nutritional composition having a non-Newtonian viscosity index of 0.3 or more and less than 1.0 is suitable for a tube feeding method such as nasal tube administration, gastrostomy and intestinal It has a characteristic (physical property) that is suitable for direct administration into the stomach by applying the natural dropping method in tube feeding methods such as wax, protein content is 1-10% by weight, water content is 70-95% It can be used as a diluted type nutritional composition for patients with tube feeding such as nasal tube administration. In other words, in the nutritional composition of the present invention, doctors, nurses, caregivers, caregivers, etc. who actually administer to patients etc. in clinical and nursing care sites by administering to patients etc. by tube feeding etc. This effectively reduces the physical burden of. At this time, the nutritional composition is close to Newtonian fluid and can be administered without stopping even when the natural dripping method is applied. If the nutritional composition can be administered slowly by applying the natural dropping method, problems such as diarrhea and gastroesophageal reflux are unlikely to occur. Among the nutritional compositions of the present invention having a non-Newtonian viscosity index of 0.3 or more and less than 1.0, those that form a card when mixed with artificial gastric juice, such as those that form a card without water separation when the protein coagulates, When used for tube feeding such as intestinal fistula, diarrhea is unlikely to occur.

  Furthermore, among the nutritional compositions of the present invention, a nutritional composition having a non-Newtonian viscosity index (0.1 or more) of less than 0.3 is obtained by using a syringe or plunger pump in a tube feeding method such as gastric fistula or intestinal fistula. Patients with properties suitable for direct administration into the stomach (physical properties), protein content of 1-10% by weight, water content of 70-95% by weight, and patients with tube feeding such as nasal tube administration Can be used as a diluted type nutritional composition. Among the nutritional compositions of the present invention having a non-Newtonian viscosity index (0.1 or more) of less than 0.3, those that form a card when mixed with artificial gastric juice, for example, those that form a card without water separation during protein coagulation, It is considered that diarrhea is unlikely to occur when used for tube feeding such as wax and intestinal fistula.

  Among the nutritional compositions of the present invention having a non-Newtonian viscosity index (0.1 or more) of less than 0.3, those that do not form a card when mixed with artificial gastric juice are easily and readily digested and absorbed in the intestinal tract.

  Even if a semi-solid nutritional composition that has been gelated and increased in viscosity by the addition of a gelling agent is suitable for oral administration, the conventional method of natural dripping by tube administration cannot be applied. Accordingly, the nutritional composition of the present invention is liquid unless otherwise specified, and is not semi-solid or solid.

  Dextrin is also known as British gum, starch gum, or Dextrine. Dextrins are classified by dextrose equivalent (DE) values. The dextrose equivalent (DE) value is an index of the degree of saccharification. Reducing sugar contained in a certain dextrin is converted into dextrose, and the ratio of dextrose in the total solid content of this dextrin is expressed as weight%. For example, dextrose has a DE value of 100 and maltodextrin with a DE value of 10 has a saccharification degree of 10% by weight. The DE value can be measured by a known method such as the Lane method (see, for example, Dziedzic, SZ et al. (1995). Handbook of starch hydrolysis products and their derivatives. London: Blackie Academic & Professional, page 230, Lane-Einon titration method). ). The dextrin used in the nutritional composition of the present invention has a DE value of 11 or more, 12 or more, 13 or more, 14 or more, 15 or more, 16 or more, or 16.5 or more. The dextrin used in the nutritional composition of the present invention has a DE value of 29 or less, 28 or less, or 27 or less. In the specification of the present invention, when the lower limit value and the upper limit value of the DE value are described, all combinations of “(lower limit value) to (upper limit value)” are appropriately included. That is, in one embodiment, the dextrin used in the nutritional composition of the present invention has a DE value of 11-29, 11-28, 11-27, 12-29, 12-28, 12-27, 13-29, 13 -28, 13-27, 14-29, 14-28, 14-27, 15-29, 15-28, 15-27, 16-29, 16-28, 16-27, 16.5-29, 16.5-28 Or 16.5 to 27. The dextrin used in the nutritional composition of the present invention is a mixture of one or more types, and in the case of a plurality of types of mixtures, the weighted average of DE values of various dextrins is calculated by the mixing ratio, and the calculated value is the above-mentioned value It only needs to correspond to the DE value. In addition, dextrose and glucose described in the specification of the present invention have the same meaning.

  In the specification of the present invention, one component of α-glucose in the dextrin is a monosaccharide (G1), a component obtained by polymerizing two α-glucoses is a disaccharide (G2), and a component obtained by polymerizing n α-glucoses. It is expressed as n sugar (Gn) (n is an integer such as 1, 2, 3, 4, 5, 6, 7, 8 ...). In this case, as a saccharide composition, the ratio of monosaccharides to all saccharides in the dextrin is expressed in wt%, the ratio of disaccharides is expressed in wt%, and the ratio of n sugars is expressed in wt%. In addition, components in which α-glucose is polymerized by 8 or more can be collectively expressed as 8 sugars or more (G8 +). In this case, the sugar composition can be expressed as a ratio of each component of monosaccharides to 7 sugars and 8 sugars or more in all sugars in the dextrin.

  In the specification of the present invention, a dextrin having a predetermined quality has a DE value of 11 to 29, and the ratio of pentasaccharide to seven sugars in the total sugar in the dextrin as a sugar composition is multiplied by 1.5 to the DE value. A dextrin that is greater than or equal to the numerical value. This dextrin preferably has a DE value of 11 or more, 12 or more, 13 or more, 14 or more, 15 or more, 16 or more, or 16.5 or more, 29 or less, 28 or less, 27 or less, such as 11 to 29, such as 11 to 28, 11-27, 12-29, 12-28, 12-27, 13-29, 13-28, 13-27, 14-29, 14-28, 14-27, 15-29, 15-28, 15- 27, 16-29, 16-28, 16-27, 16.5-29, 16.5-28, or 16.5-27, and the ratio of 5 sugars to 7 sugars in the total sugars in dextrin as the sugar composition It is greater than or equal to the value obtained by multiplying the DE value by 1.5, greater than or equal to 1.6, or greater than or equal to 1.7. In the specification of the present invention, when referring to 5 to 7 sugars in dextrin, this refers to a mixture of 5 to 7 sugars, that is, a combination of 5 sugars, 6 sugars and 7 sugars. For example, dextrin L-SPD (Showa Sangyo) has 14% pentasaccharide, 17% hexasaccharide, 13% 7 sugar, and 44% of the 5 sugars to 7 sugars of dextrin L-SPD. A DE value of 16.5 is greater than 24.75, which is a value obtained by multiplying 1.5, and dextrin L-SPD is a dextrin of a predetermined quality. If the DE value is expressed as A, and the ratio of 5 to 7 sugars in all the sugars in the dextrin is expressed as B, the index B / A can be very large. There is no upper limit. If the upper limit of B / A is represented, it is 30, 25, 20, 15, 10, 5, 4, 3. Therefore, the ratio of 5 sugars to 7 sugars in all the sugars in the dextrin used in the present invention is, for example, a value obtained by multiplying the DE value by 30 or less, a value obtained by multiplying 25 or less, a value obtained by multiplying 20 or less, Less than or equal to 10, less than or equal to 10, less than or equal to 5, less than or equal to 5, less than or equal to 4, or less than or equal to 3. In the specification of the present invention, when the lower limit value and the upper limit value of the ratio of 5 sugars to 7 sugars in all the sugars in the dextrin are described as the sugar composition used in the present invention, the above-mentioned "(lower limit value)" All combinations of “˜ (upper limit value)” are included. That is, in one embodiment, the ratio of 5 sugars to 7 sugars in all the sugars in the dextrin used in the nutritional composition of the present invention is a value obtained by multiplying the DE value by, for example, a value obtained by multiplying 1.5 by 30; Number multiplied by 25-Number multiplied by 25, Number multiplied by 1.5-Number multiplied by 20-Number multiplied by 1.5-Number multiplied by 15-Number multiplied by 1.5-Number multiplied by 10-Value multiplied by 1.5 Number multiplied by 5, number multiplied by 1.6, number multiplied by 30, number multiplied by 1.6, number multiplied by 25, number multiplied by 1.6, number multiplied by 20, number multiplied by 1.6 Number multiplied by ~ 15, number multiplied by 1.6 ~ number multiplied by 10 ~ number multiplied by 1.6 ~ number multiplied by 5 ~ number multiplied by 1.7 ~ number multiplied by 30 ~ number multiplied by 1.7 ~ 25 A number multiplied by 1.7, a number multiplied by 1.7 to a number multiplied by 20, a number multiplied by 1.7 to a number multiplied by 15, a number multiplied by 1.7 to a number multiplied by 10 or a number multiplied by 1.7 Is a numerical value multiplied by 5.

  In one embodiment, the dextrin of a predetermined quality has a dextrose equivalent (DE) value of 11 to 29, and the ratio of monosaccharide to 7 sugars in all sugars in the dextrin as a sugar composition is 45% to 90%. % Dextrin. In the specification of the present invention, when a lower limit value and an upper limit value of a DE value are described for dextrin of a predetermined quality, this appropriately includes all combinations of the above “(lower limit value) to (upper limit value)”. In addition, when the lower limit value and the upper limit value of the ratio of monosaccharides to 7 sugars in all the sugars in the dextrin are described as the sugar composition, this is appropriately described in the above “(lower limit value) to (upper limit value)”. All combinations of “ The dextrin preferably has a DE value of 11 or more, 12 or more, 13 or more, 14 or more, 15 or more, 16 or more, or 16.5 or more, 29 or less, 28 or less, or 27 or less, such as 11 to 29, 11 to 28, 11-27, 12-29, 12-28, 12-27, 13-29, 13-28, 13-27, 14-29, 14-28, 14-27, 15-29, 15-28, 15- 27, 16-29, 16-28, 16-27, 16.5-29, 16.5-28, or 16.5-27, and the ratio of monosaccharide to 7 sugar in the total sugar in dextrin as the sugar composition 45% or more, 50% or more, 60% or more, 70% or more, 80% or more, or 84% or more, 90% or less, such as 45% to 90%, 50 to 90%, 60 to 90%, 70 to 90% 80-90% or 84-90%. For example, dextrin L-SPD (Showa Sangyo Co., Ltd.) has a DE value of 16.5, and the ratio of monosaccharides to 7 sugars in all the sugars in the dextrin is 84% as the sugar composition. Is a dextrin of predetermined quality.

  The dextrin used in the nutritional composition of the present invention is not limited in origin or type as long as it is a dextrin of a predetermined quality. Commercially available dextrin can also be used in the nutritional composition of the present invention as long as it is of a predetermined quality. The sugar composition of dextrin can be measured by known techniques such as thin layer chromatography and gel filtration chromatography using a cation exchange column. A dextrin having a DE value of 11 to 29 and a ratio of 5 sugars to 7 sugars in the total sugar in the dextrin as a sugar composition is not less than a value obtained by multiplying the DE value by 1.5, or a DE value of 11 to 29 Examples of dextrins with 45 to 90% of monosaccharides to 7 sugars in the total sugars in dextrin as the sugar composition are L-SPD (Showa Sangyo), M-SPD (Showa Sangyo) , K-SPD (Showa Sangyo), but not limited to this. The nutritional composition of the present invention contains 3% by weight, 3.5% by weight or more, 4% by weight or more, 4.5% by weight or more, 5% by weight or more, 5.5% by weight or more, or 6% by weight or more dextrin. The nutritional composition of the present invention contains 15% by weight or less, 14.5% by weight or less, 14% by weight or less, 13.5% by weight or less, 13% by weight or less, 12.5% by weight or less, 12.3% by weight or less, 12% by weight or less, 11.5% by weight % Dextrin, 11 wt% or less, 10.5 wt% or less, or 10 wt% or less of a predetermined quality dextrin is included. In the specification of the present invention, when the lower limit value and the upper limit value of dextrin (% by weight) are described, this includes all combinations of “(lower limit value) to (upper limit value)” as appropriate. That is, in one embodiment, the nutritional composition of the present invention contains 3-15 wt%, 3.5-15 wt%, 3-14 wt%, 3.5-14 wt%, 3-13 wt%, 3.5-13 wt% 3 to 12.3 wt%, 3.5 to 12.3 wt%, 4 to 15 wt%, 4.5 to 15 wt%, 4 to 14 wt%, 4.5 to 14 wt%, 4 to 13 wt%, 4.5 to 13 wt%, 4 -12.3 wt%, 4.5-12.3% wt, 5-15 wt%, 5.5-15 wt%, 5-14 wt%, 5.5-14 wt%, 5-13 wt%, 5.5-13 wt%, 5-12.3 Wt%, 5.5-12.3% wt, 6-15 wt%, 6-14.5 wt%, 6-14 wt%, 6-13.5 wt%, 6-13 wt%, 6-12.5 wt%, 6-12.3% wt 6-12 wt%, 6-11.5 wt%, 6-11 wt%, 6-10.5 wt%, or 6-10 wt% dextrin of a predetermined quality.

  The nutritional composition of the present invention includes a thickener. In the examples of the specification of the present invention, production examples using carrageenan, tamarind gum and modified starch were shown, but the thickener used in the nutritional composition of the present invention is not limited to this, and heat sterilization is performed. A known thickener (also referred to as a gelling agent, a stabilizer, a thickening stabilizer, or a paste) can be used as long as the emulsified state of the subsequent nutritional composition is stably maintained. The thickener used for the nutritional composition of the present invention can be one or more. For example, carrageenan and tamarind gum can be used in combination as a thickener used in the nutritional composition of the present invention, or carrageenan and modified starch can be used in combination. The nutritional composition of the present invention includes 0.1% by weight or more, 0.15% by weight or more, 0.2% by weight or more, or 0.25% by weight or more thickener. The nutritional composition of the present invention includes 4.0 wt% or less, 3.5 wt% or less, 3 wt% or less, 2.5 wt% or less, 2.0 wt% or less, 1.5 wt% or less, 1.0 wt% or less, 0.5 wt% or less, 0.45 Include thickeners up to wt%, up to 0.4 wt%, or up to 0.35 wt%. In the specification of the present invention, when the lower limit and the upper limit of the thickener (% by weight) are described, this includes all combinations of “(lower limit) to (upper limit)” as appropriate. To do. That is, in one embodiment, the nutritional composition of the present invention contains 0.1-4.0 wt%, 0.1-3.5 wt%, 0.1-3.0 wt%, 0.1-2.5 wt%, 0.1-2.0 wt%, 0.1-1.5 wt% 0.1-1.0 wt%, 0.1-0.8 wt%, 0.1-0.6 wt%, 0.1-0.5 wt%, 0.1-0.4 wt%, 0.1-0.35 wt%, 0.15-4.0 wt%, 0.15-3.5 wt%, 0.15 -3.0 wt%, 0.15-2.5 wt%, 0.15-2.0 wt%, 0.15-1.5 wt%, 0.15-1.0 wt%, 0.15-0.8 wt%, 0.15-0.6 wt%, 0.15-0.5 wt%, 0.15-0.4 wt% Wt%, 0.15-0.35 wt%, 0.2-4.0 wt%, 0.2-3.5 wt%, 0.2-3 wt%, 0.2-2.5 wt%, 0.2-2.0 wt%, 0.2-1.5 wt%, 0.2-1.0 wt% 0.2 to 0.8 wt%, 0.2 to 0.6 wt%, 0.2 to 0.5 wt%, 0.2 to 0.4 wt%, 0.2 to 0.4 wt%, 0.2 to 0.35 wt%, or 0.3 wt% thickener.

  The nutritional composition of the present invention includes carrageenan as a thickener. The carrageenan used in the nutritional composition of the present invention is not limited in origin or type. Carrageenans include, for example, κ-carrageenan, ι-carrageenan, λ-carrageenan, and any combination of other carrageenans.

  Commercially available carrageenans can also be used in the nutritional composition of the present invention. The nutritional composition of the present invention includes 0.1% or more, 0.125% or more, 0.15% or more, 0.175% or more, 0.2% or more, 0.225% or more, or 0.25% or more carrageenan. The nutritional composition of the present invention includes 0.5% or less, 0.45% or less, 0.4% or less, or 0.35% or less of carrageenan. In the specification of the present invention, when a lower limit value and an upper limit value of carrageenan (% by weight) are described, this includes all combinations of “(lower limit value) to (upper limit value)” as appropriate. That is, in one embodiment, the nutritional composition of the present invention contains 0.1 to 0.5 wt%, 0.1 to 0.45 wt%, 0.1 to 0.40 wt%, 0.1 to 0.35 wt%, 0.15 to 0.5 wt%, 0.15 to 0.45 wt%. %, 0.15-0.40 wt%, 0.15-0.35 wt%, 0.2-0.5 wt%, 0.2-0.45 wt%, 0.2-0.40 wt%, 0.2-0.35 wt%, 0.25-0.5 wt%, 0.25-0.45 wt%, 0.25 to 0.40 wt%, 0.25 to 0.35 wt%, or 0.3 wt% carrageenan is included. When carrageenan is included in an amount exceeding 0.5% by weight, the emulsification of the nutritional composition of the present invention becomes unstable, which is not preferable. If carrageenan is included in an amount of less than 0.1% by weight, the nutritional composition of the present invention is not preferred because it does not thicken.

  The nutritional composition of the present invention can further include modified starch as a thickener. The modified starch used in the nutritional composition of the present invention is not limited in origin or type. Modified starches include soluble starches, British starches, oxidized starches, starch esters, starch ethers, particulate fine starches and any combination of other modified starches. Examples of the fine particle starch include modified starch having an average particle size of 1 to 10 μm, 2 to 8 μm, 3 to 6 μm, for example, an average particle size of 4 to 5 μm. The average particle size of the starch particles is determined by observing the starch sample in the solution with a scanning electron microscope or optical microscope, measuring the particle size of a certain number of randomly selected starch particles in the solution, and calculating the arithmetic mean value thereof. Can be calculated and determined. The particle diameter in this case is a sphere equivalent diameter that is the size of a spherical particle that is equal to the projected area of the particle. Commercially available modified starch can also be used for the nutritional composition of the present invention, and examples include, but are not limited to, Fine Snow (Joetsu Starch Co., Ltd.). The nutritional composition of the present invention can include 0.01% or more, 0.05% or more, 0.1% or more, 0.2% or more, or 0.23% or more of modified starch. The nutritional composition of the present invention may contain 5% or less, 4% or less, 3% or less, 2% or less, or 1.9% or less of modified starch. In the specification of the present invention, when the upper limit value and the lower limit value of modified starch (% by weight) are described, this includes all combinations of “(lower limit value) to (upper limit value)” as appropriate. . That is, in one embodiment, the nutritional composition of the present invention comprises 0.01-5.0 wt%, 0.01-4.0 wt%, 0.01-3.0 wt%, 0.01-2.0 wt%, 0.01-1.9 wt%, 0.05-5.0 wt%. %, 0.05-4.0 wt%, 0.05-3.0 wt%, 0.05-2.0 wt%, 0.05-1.9 wt%, 0.1-5.0 wt%, 0.1-4.0 wt%, 0.1-3.0 wt%, 0.1-2.0 wt%, 0.1-1.9 wt%, 0.2-5.0 wt%, 0.2-4.0 wt%, 0.2-3.0 wt%, 0.2-2.0 wt%, 0.2-1.9 wt%, 0.23-5.0 wt%, 0.23-4.0 wt%, 0.23- 3.0%, 0.23-2.0%, or 0.23-1.9%, for example 0.5-1.0% by weight of modified starch may be included.

  The nutritional composition of the present invention can further contain tamarind gum as a thickener. The tamarind gum used in the nutritional composition of the present invention is not limited in origin or type. Commercially available tamarind gum can also be used in the nutritional composition of the present invention. The nutritional composition of the present invention can include 0.1% by weight or more, 0.15% by weight or more, 0.2% by weight or more, or 0.25% by weight or more of tamarind gum. The nutritional composition of the present invention can include 0.5% by weight or less, 0.45% by weight or less, 0.4% by weight or less, or 0.35% by weight or less of tamarind gum. In the specification of the present invention, when the lower limit value and the upper limit value of tamarind gum (% by weight) are described, this includes all combinations of “(lower limit value) to (upper limit value)” as appropriate. . That is, in one embodiment, the nutritional composition of the present invention contains 0.1 to 0.5 wt%, 0.1 to 0.45 wt%, 0.1 to 0.40 wt%, 0.1 to 0.35 wt%, 0.15 to 0.5 wt%, 0.15 to 0.45 wt%. %, 0.15-0.40 wt%, 0.15-0.35 wt%, 0.2-0.5 wt%, 0.2-0.45 wt%, 0.2-0.40 wt%, 0.2-0.35 wt%, 0.25-0.5 wt%, 0.25-0.45 wt%, 0.25-0.40 wt%, 0.25-0.35 wt%, or 0.3 wt% tamarind gum can be included.

  The nutritional composition of the present invention can further contain an emulsifier for the purpose of stabilizing the state of emulsification. As the emulsifier, a known emulsifier such as a commercially available emulsifier can be used. The emulsifier used in the nutritional composition of the present invention is not limited in origin or type. Examples of emulsifiers include glycerin fatty acid esters, organic acid monoglycerides (monoglycerides such as acetic acid, lactic acid, citric acid, succinic acid, and diacetyltartaric acid), polyglycerin fatty acid esters, propylene glycol fatty acid esters, polyglycerin condensed ricinoleic acid esters, and sorbitan fatty acids. Esters, sucrose fatty acid esters, lecithin, soybean lysolecithin and the like. Commercially available emulsifiers can also be used in the nutritional composition of the present invention. In certain embodiments, the emulsifier used in the nutritional composition of the present invention comprises diacetyltartaric acid monoglyceride. As a known emulsifier, the nutritional composition of the present invention includes 0.02 to 2.0% by weight, 0.05 to 1.5% by weight, 0.05 to 1.0% by weight, 0.05 to 0.6% by weight, 0.06 to 0.6% by weight, 0.07 to 0.6% by weight, 0.07 to 0.5 wt% or 0.05 to 0.5 wt% emulsifier can be included. In the specification of the present invention, when the lower limit value and the upper limit value of the emulsifier (% by weight) are described, this includes all combinations of “(lower limit value) to (upper limit value)” as appropriate.

  As long as the effect of this invention is not impaired, the well-known food raw material and food additive can be arbitrarily contained in the nutrition composition of this invention.

  Proteins are included in the nutritional composition of the present invention. The protein used in the nutritional composition of the present invention is not limited in origin or type as long as it is a food raw material containing protein. Examples of the protein include milk-derived protein (such as casein), soybean-derived protein, wheat-derived protein, livestock meat, fish meat, chicken egg, and pig skin-derived protein. Food ingredients containing commercially available proteins (milk protein concentrate (MPC), whey protein concentrate, sodium caseinate, skim milk powder, whole milk powder, whey powder, milk protein degradation product (casein degradation product with specific degradation rate) , Whey protein degradation products, etc.) and collagen peptides can also be used in the nutritional composition of the present invention. Examples of collagen peptides include, but are not limited to, collagen peptides derived from pigs, cows, chickens, fish and the like. The protein used in the nutritional composition of the present invention is one kind or a mixture of plural kinds.

  In an embodiment, the protein used in the nutritional composition of the present invention can be a casein protein degradation product having a specific degradation rate. The degree of protein hydrolysis can be expressed by the ratio of amino nitrogen (AN) to total nitrogen (TN) of the sample (AN / TN). In the specification of the present invention, AN / TN is expressed as a percentage of the weight ratio (0% to 100%). Proteins that are not hydrolyzed have exposed amino groups, so the protein AN / TN values are usually greater than zero. The AN / TN of the hydrolyzed protein is increased compared to the AN / TN of the undegraded protein. In certain embodiments, the casein proteolysate that can be used in the nutritional composition of the present invention has an AN / TN of 4.5-10%, such as 4.5-9%, 4.5-8%, 4.5-7%, 4.5-6%. 4.5-5.4%, 4.6-5.4%, 4.7-5.4%, 4.8-5.4%, 4.9-5.4% or 5.0-5.4%. In another embodiment, the casein proteolysate that can be used in the nutritional composition of the present invention has an AN / TN of 10-50%, such as 10-40%, 10-30%. In the specification of the present invention, when the lower limit value and the upper limit value of AN / TN (%) are described, this includes all combinations of “(lower limit value) to (upper limit value)” as appropriate. . AN / TN (%) can be determined by quantifying the amino nitrogen of the sample and quantifying the total nitrogen. Examples of the method for quantifying amino nitrogen include the Van Slyke method, the Sorensen method (formol titration method), and the ninhydrin colorimetric method. Examples of the method for quantifying total nitrogen include the Kjeldahl method, the improved Kjeldahl method, the Reco method, the Dumas method, and the combustion analysis method. In this specification, AN / TN is described by AN value determined by the Formol titration method and TN determined by the Kjeldahl method. The casein proteolysate can be obtained by any known method such as acid hydrolysis and / or enzymatic degradation of casein and, if necessary, subsequent separation such as ultrafiltration. Moreover, a commercially available casein hydrolyzate may be used, or a mixture of plural kinds may be used.

  The nutritional composition of the present invention may contain 1% or more, 2% or more, 3% or more, or 3.5% or more protein by weight. The nutritional composition of the present invention can contain 10% or less, 8% or less, 6% or less, 5.5% or less, or 5.4% or less protein by weight. In the specification of the present invention, when the lower limit and the upper limit of the protein content (% by weight) are described, this includes all combinations of “(lower limit) to (upper limit)” as appropriate. . That is, in one embodiment, the nutritional composition of the present invention contains 1-10 wt%, 1-8 wt%, 1-6 wt%, 1-5.5 wt%, 1-5.4 wt%, 2-10 wt% %, 2-8 wt%, 2-6 wt%, 2-5.5 wt%, 2-5.4 wt%, 3-10 wt%, 3-8 wt%, 3-6 wt%, 3-5.5 wt%, 3 to 5.4 wt%, 3.5 to 10 wt%, 3.5 to 8 wt%, 3.5 to 6 wt%, 3.5 to 5.5 wt%, or 3.5 to 5.4 wt% protein may be included.

  The nutritional composition of the present invention can include carbohydrates. If the saccharide | sugar used for the nutrition composition of this invention is a food raw material in which saccharide | sugar is contained, there will be no restriction | limiting in origin, a kind, etc. Examples of carbohydrates include polysaccharides such as cellulose, glucomannan, and glucan, chitins, fructooligosaccharides, galactooligosaccharides, mannan oligosaccharides, sucrose, low molecular weight polysaccharides, low molecular weight cellulose, and low molecular weight glucomannans. is there. The nutritional composition of the present invention may contain 1.0-6.0% by weight, or 2.0-5.0% carbohydrates.

  The nutritional composition of the present invention can include moisture. The nutritional composition of the present invention has a low protein, water content of 70% by weight or more, can be stably maintained in an emulsified state, and has good storage stability over a long period of time (( A high-viscosity nutrient composition (liquid food, enteral nutrient) that can be stored at room temperature or refrigerated was able to be realized. The nutritional composition of the present invention can contain 70% by weight or more, 73% by weight or more, or 75% by weight or more of water. The nutritional composition of the present invention can contain 95% by weight or less, 90% by weight or less, or 85% by weight or less of water. In the specification of the present invention, when the lower limit value and the upper limit value of the moisture content (% by weight) are described, this includes all combinations of “(lower limit value) to (upper limit value)” as appropriate. . That is, in one embodiment, the moisture content of the nutritional composition of the present invention is, for example, 70 to 95 wt%, 70 to 90 wt%, 70 to 85 wt%, 73 to 95 wt%, 73 to 90 wt%, 73-85 wt%, 75-95 wt%, 75-90 wt%, or 75-85 wt% moisture may be included. If the water content is more than 95% by weight, the nutritional composition of the present invention is not preferred because it does not thicken.

  The nutritional composition of the present invention can adjust the calorie | heat amount (energy) by including protein, a lipid, and a carbohydrate suitably. The nutritional composition of the present invention may contain, for example, an amount corresponding to 1 to 10 g / 100 g, preferably 2 to 6 g / 100 g of protein. The nutritional composition of the present invention can contain, for example, 1 to 10 g / 100 g of lipid, preferably 2 to 6 g / 100 g. In the nutritional composition of the present invention, a carbohydrate can be contained in an amount corresponding to, for example, 1 to 10 g / 100 g, preferably 2 to 6 g / 100 g.

  The nutritional composition of the present invention appropriately contains proteins, lipids, and carbohydrates, so that the calorie (energy) of the nutritional composition of the present invention is, for example, 0.5 kcal / ml or more, 0.55 kcal / ml or more, 0.6 kcal / It can be adjusted to more than ml, 0.65kcal / ml or more, 0.70kcal / ml or more. The calorie | heat amount of the nutrition composition of this invention can be adjusted with 1.5 kcal / ml or less, 1.3 kcal / ml or less, 1.1 kcal / ml or less, 0.99 kcal / ml or less, or 0.97 kcal / ml or less, for example. In the specification of the present invention, when a lower limit value and an upper limit value of calorie (energy) are described, this includes all combinations of “(lower limit value) to (upper limit value)” as appropriate. That is, in one embodiment, the calorific value of the nutritional composition of the present invention is 0.5 to 1.5 kcal / ml, 0.5 to 1.3 kcal / ml, 0.5 to 1.1 kcal / ml, 0.5 to 0.99 kcal / ml, 0.5 to 0.95 kcal / ml, 0.6-1.5kcal / ml, 0.6-1.3kcal / ml, 0.6-1.1kcal / ml, 0.6-0.99kcal / ml, 0.6-0.97kcal / ml, 0.65-1.5kcal / ml, 0.65-1.3kcal / ml 0.65 to 1.1 kcal / ml, 0.65 to 0.99 kcal / ml, 0.65 to 0.95 kcal / ml, or 0.67 to 0.99 kcal / ml.

  In nutritional composition (liquid food), in order to give moderate viscosity (viscosity) the lower the calorie and the lower concentration (the lower the solid content), such as less than 1 kcal / ml (less than 0.99 kcal / ml) It is necessary to add a lot of thickeners and stabilizers. However, in the nutritional composition, if a lot of stabilizers and thickeners are added, solid-liquid separation (aggregation, precipitation, etc.) is likely to occur during heat sterilization (retort sterilization, etc.) in the neutral pH range, and emulsification. Destruction is also likely to occur. Therefore, it has been difficult or impossible to impart an appropriate viscosity (viscosity) when the nutritional composition has a low calorific value or a low concentration (low solid content). In response to this situation, the present invention effectively solves these problems and problems.

  The specific gravity of the nutritional composition of the present invention can be adjusted by appropriately including proteins, lipids and carbohydrates. The specific gravity of the nutritional composition of the present invention can be 1.04 or more, or 1.05 or more. The specific gravity of the nutritional composition of the present invention can be 1.1 or less, 1.09 or less, or 1.08 or less. In the specification of the present invention, when a lower limit value and an upper limit value of specific gravity are described, this includes all combinations of “(lower limit value) to (upper limit value)” as appropriate. That is, in one embodiment, the specific gravity of the nutritional composition of the present invention can be 1.04 to 1.1, 1.04 to 1.09, 1.04 to 1.08, 1.05 to 1.1, 1.05 to 1.09, or 1.05 to 1.08. In general, the specific gravity varies depending on the temperature, but the specific gravity in the specification of the present invention refers to the specific gravity at 20 ° C.

  Among the nutritional compositions of the present invention, those having a non-Newtonian viscosity index of 0.3 or more and less than 1.0 are Newtonian fluids whose shear fluidization characteristics are suppressed to be low for viscosity compared to typical non-Newtonian fluids. It has characteristics close to. Among the nutritional compositions of the present invention, those having a non-Newtonian viscosity index of 0.3 or more and less than 1.0 are suitable for tube feeding methods such as nasal tube administration without stopping dripping, as well as gastric and intestinal fistulas. In the tube feeding method such as the above, it is possible to directly administer to the stomach by applying the natural dropping method.

  The nutritional composition of the present invention can adjust its pH. The pH of the nutritional composition of the present invention can be adjusted to 4.5 or more, 5.0 or more, 5.5 or more, 5.7 or more, 5.8 or more, 5.9 or more, or 6.0 or more. The pH of the nutritional composition of the present invention can be adjusted to 7.5 or lower, 7.3 or lower, 7.0 or lower, 6.8 or lower, 6.7 or lower, 6.6 or lower, or 6.5 or lower. In the specification of the present invention, when a lower limit value and an upper limit value of pH are described, this includes all combinations of “(lower limit value) to (upper limit value)” as appropriate. That is, in one embodiment, the pH of the nutritional composition of the present invention is 4.5 to 7.5, 4.5 to 7.3, 4.5 to 7.0, 4.5 to 6.8, 4.5 to 6.7, 4.5 to 6.6, 4.5 to 6.5, 5.0 to 7.5, 5.0 to 7.3, 5.0-7.0, 5.0-6.8, 5.0-6.7, 5.0-6.6, 5.0-6.5, 5.5-7.5, 5.5-7.3, 5.5-7.0, 5.5-6.8, 5.5-6.7, 5.5-6.6, 5.5-6.5, 5.7-7.5, 5.7-7.3, 5.7-7.0, 5.7-6.8, 5.7-6.7, 5.7-6.6, 5.7-6.5, 5.8-7.5, 5.8-7.3, 5.8-7.0, 5.8-6.8, 5.8-6.7, 5.8- 6.6, 5.8-6.5, 5.9-7.5, 5.9-7.3, 5.9-7.0, 5.9-6.8, 5.9-6.7, 5.9-6.6, 5.9-6.5, 6.0-7.5, 6.0-7.3, 6.0-7.0, 6.0-6.8, It can be adjusted to 6.0 to 6.7, 6.0 to 6.6, or 6.0 to 6.5. The nutritional composition of the present invention is also expressed as, for example, a neutral type nutritional composition, a weakly acidic type nutritional composition, or the like.

  The manufacturing method of the nutrition composition of this invention can apply existing manufacturing methods, such as a liquid food. For example, after preparing necessary raw materials and homogenizing to stabilize the state of emulsification, the container can be filled and sterilized by heating with a retort sterilizer or the like. Some or all of the raw materials can be prepared and homogenized as necessary before heat sterilization.

  The manufacturing method of the nutrition composition of this invention can apply existing manufacturing methods, such as a liquid food. For example, necessary raw materials are prepared, homogenized and then heat sterilized, or heat sterilized and then homogenized, and then sterilized soft bag (pouch bag), brick pack (paper container), can container Can be filled into a container.

  As the heat sterilization conditions in the production of the nutritional composition of the present invention, known heat sterilization conditions for general foods can be applied, and heat sterilization can be performed using a conventional apparatus. For example, 62 to 140 ° C. × 15 seconds to 20 minutes or more, preferably 62 to 65 ° C. × 30 minutes, 72 ° C. or more × 15 seconds or more, 72 ° C. or more × 15 minutes or more, or 120 to 150 ° C. × 1 to 5 seconds Sterilization, or 121-124 ° C x 5-20 minutes, 105-140 ° C x 15 seconds-20 minutes sterilization, retort (pressure heating) sterilization, high pressure steam sterilization, etc. can be used. It is not limited. The heat sterilization can be preferably performed under pressure. The nutritional composition of the present invention can be sterilized by heat treatment, and can also thicken the nutritional composition of the present invention. In the specification of the present invention, sterilization and sterilization are used synonymously. Moreover, retort sterilization is used as one aspect of heat sterilization.

  The viscosity of the nutritional composition of the present invention can be measured by conventional methods. As one embodiment, when the measurement is performed with a constant shear rate, the viscosity of the nutritional composition of the present invention can be measured using a B-type viscometer (for example, a B-type viscometer, 20 to 85 ° C. , Measured at 12 rpm). The B-type viscometer is one type of rotational viscometer, and is a viscometer that rotates an inner cylinder at a constant speed in a measurement sample and measures the force received by the inner cylinder itself. The B-type viscometer is also called a Brookfield viscometer, and these terms are interchangeable. When measuring while changing the shear rate, as one embodiment, a viscoelasticity measuring device Physica MCR301 (Anton Paar) is used, a 25 mm diameter parallel plate is used, GAP 1 mm, 25 ° C., shear rate 0.1-100 / It can also be measured under the conditions of s.

  In the nutritional composition of the present invention, the viscosity at a shear rate of 10 / s or 12 / s is 20 mPa · s or higher, 30 mPa · s or higher, 40 mPa · s or higher, 50 mPa · s or higher, 60 mPa · s or higher.・ S or more, 70 mPa ・ s or more, 80 mPa ・ s or more, 90 mPa ・ s or more, 100 mPa ・ s or more, 110 mPa ・ s or more, 120 mPa ・ s or more, 130 mPa ・ s or more, 140 mPa ・ s Or more, 150 mPa · s or more, 160 mPa · s or more, 170 mPa · s or more, 180 mPa · s or more, 190 mPa · s or more, or 200 mPa · s or more. In the nutritional composition of the present invention, the viscosity at a shear rate of 10 / s or 12 / s is 3800 mPa · s or less, 3000 mPa · s or less, 2800 mPa · s or less, 2600 mPa · s or less, or 2500 mPa · s or less. In the specification of the present invention, when the lower limit value and the upper limit value of the viscosity are described, this includes all combinations of “(lower limit value) to (upper limit value)” as appropriate. That is, in one embodiment, in the nutritional composition of the present invention, the viscosity at a shear rate of 10 / s or 12 / s is 20 to 3800 mPa · s, 30 to 3800 mPa · s, 40 to 3800 mPa · s. s, 50-3800 mPas, 100-3800 mPas, 150-3800 mPas, 20-3000 mPas, 150-3000 mPas, 20-2800 mPas, 150-2800 mPas 20-2600 mPas, 150-2600 mPas, 20-2500 mPas, 150-2500 mPas, 200-3000 mPas, 160-3800 mPas, 160-3000 mPas 160-2800 mPas, 160-2600 mPas, 160-2500 mPas, 170-3800 mPas, 170-3000 mPas, 170-2800 mPas, 170-2600 mPas, 170 〜2500 mPa ・ s, 180〜3800 mPa ・ s, 180〜3000 mPa ・ s, 180〜2800 mPa ・ s, 180〜2600 mPa ・ s, 180〜2500 mPa ・ s, 190〜3800 mPa ・ s, 190〜 3000 mPas, 190-2800 mPas, 190-2600 mPas, 190-2500 mPas, 200-3800 mPas, 200-3000 mPas, 200-2800 mPas, 200-2600 mPa · s, or 200 to 2500 mPa · s.

  In the nutritional composition of the present invention, the viscosity with a B-type viscometer (using a 12 rpm rotor, 20 ° C.) is 20 mPa · s or more, 30 mPa · s or more, 40 mPa · s or more, 50 mPa · s or more, 60 mPa ・ s or more, 70 mPa ・ s or more, 80 mPa ・ s or more, 90 mPa ・ s or more, 100 mPa ・ s or more, 110 mPa ・ s or more, 120 mPa ・ s or more, 130 mPa ・ s or more, 140 mPa ・ s s, 150 mPa · s or more, 160 mPa · s or more, 170 mPa · s or more, 180 mPa · s or more, 190 mPa · s or more, 200 mPa · s or more, 250 mPa · s or more, 300 mPa · s or more 350 mPa · s or more, 400 mPa · s or more, or 450 mPa · s or more. In the nutritional composition of the present invention, the viscosity (using a 12 rpm rotor, 20 ° C.) in a B-type viscometer is 3000 mPa · s or less, 2800 mPa · s or less, or 2600 mPa · s or less. In the specification of the present invention, when the lower limit value and the upper limit value of the viscosity are described, this includes all combinations of “(lower limit value) to (upper limit value)” as appropriate. That is, in one embodiment, in the nutritional composition of the present invention, the viscosity with a B-type viscometer (using a 12 rpm rotor, 20 ° C.) is 20 to 3000 mPa · s, 30 to 3000 mPa · s, 40 to 3000 mPa.・ S, 50-3000 mPa ・ s, 100-3000 mPa ・ s, 200-3000 mPa ・ s, 20-2800 mPa ・ s, 200-2800 mPa ・ s, 20-2600 mPa ・ s, 200-2600 mPa ・s, 250-3000 mPas, 250-2800 mPas, 250-2600 mPas, 300-3000 mPas, 300-2800 mPas, 300-2600 mPas, 350-3000 mPas 350-2800 mPas, 350-2600 mPas, 400-3000 mPas, 400-2800 mPas, 400-2600 mPas, 450-3000 mPas, 450-2800 mPas Or 450 to 2600 mPa · s.

  In the nutritional composition of the present invention, the viscosity with a B-type viscometer (using a 60 rpm rotor, 20 ° C.) is 20 mPa · s or more, 30 mPa · s or more, 40 mPa · s or more, 50 mPa · s or more, 60 mPa ・ s or more, 70 mPa ・ s or more, 80 mPa ・ s or more, 90 mPa ・ s or more, 100 mPa ・ s or more, 110 mPa ・ s or more, 120 mPa ・ s or more, 130 mPa ・ s or more, 140 mPa ・ s s or more, 150 mPa · s or more, 160 mPa · s or more, 170 mPa · s or more, 180 mPa · s or more, 190 mPa · s or more, 200 mPa · s or more, or 250 mPa · s or more. In the nutritional composition of the present invention, the viscosity with a B-type viscometer (using a 60 rpm rotor, 20 ° C.) is 3000 mPa · s or less, 2500 mPa · s or less, 2000 mPa · s or less, 1500 mPa · s or less, or 1100 mPa · s or less. In the specification of the present invention, when the lower limit value and the upper limit value of the viscosity are described, this includes all combinations of “(lower limit value) to (upper limit value)” as appropriate. That is, in one embodiment, in the nutritional composition of the present invention, the viscosity with a B-type viscometer (using a 60 rpm rotor, 20 ° C.) is 20 to 3000 mPa · s, 30 to 3000 mPa · s, 40 to 3000 mPa. S, 50-3000 mPas, 100-3000 mPas, 200-3000 mPas, 20-2800 mPas, 20-2600 mPas, 20-2500 mPas, 200-2500 mPas s, 20-2000 mPas, 200-2000 mPas, 20-1500 mPas, 200-1500 mPas, 20-1100 mPas, 200-1100 mPas, 250-3000 mPas 250 to 2500 mPa · s, 250 to 2000 mPa · s, 250 to 1500 mPa · s, or 250 to 1100 mPa · s.

  The viscosity (B-type viscometer, 20 ° C., 12 rpm) of the nutritional composition of the present invention is, for example, “special permission labeling for food for special use: test method for food for elderly people 3 viscosity (“ labeling permission for food for elderly people ” Regarding the handling "(February 23, 1994, Eishin No. 15, Ministry of Health and Welfare, Department of Health and Welfare, Food Health Division, Notification of Newly Developed Food Health Countermeasures Office))". Specifically, using a B-type viscometer, the rotor is rotated at 12 rpm, the reading after 2 minutes is read, and the value obtained by multiplying the value corresponding to that value is expressed in mPa · s. The measurement is performed at 20 ± 2 ° C. The viscosity can be measured in the same manner by rotating the rotor at 60 rpm.

  The viscosity of the nutritional composition of the present invention can also be measured using a known viscometer such as a torsional vibration viscometer, an ultrasonic viscometer, or a rotary viscometer.

  The nutritional composition of the present invention can be subjected to an accelerated aging test after the heat treatment in order to examine the state of emulsification or to examine the storage stability. The accelerated degradation test is a test that intentionally accelerates product degradation under harsh conditions and verifies its shelf life and life. In the case of the nutritional composition of the present invention, the deterioration of the composition can be accelerated by storing it at a temperature higher than room temperature, and the state of emulsification of the composition under the conditions can be investigated. In this case, nutrition composition over 30 to 50 ° C., for example, 35 ° C., 37 ° C., or 40 ° C. for a predetermined period, for example, 1 day, 2 days, several days, 1 week to several weeks, or 1 month to several months It can be confirmed by observing the appearance, etc., whether the product is preserved and the emulsified state is stably maintained. In the specification of the present invention, the state of emulsification of the nutritional composition of the present invention is maintained. The nutritional composition of the present invention does not become creamy, or little or no cream floating is observed and emulsification ( That the structure of the emulsion) is maintained. In the specification of the present invention, the state of emulsification of the nutritional composition of the present invention is stably maintained. Even if the nutritional composition of the present invention is stored at 40 ° C. for 1 month, the composition remains creamy. It means that little or no cream floating is observed and the structure of emulsification (emulsion) is maintained. In the case of the nutritional composition of the present invention, the condition of storage for 1 month at 40 ° C. generally corresponds to the condition of storage for 4 months at room temperature.

  The nutritional composition of the present invention can be stored for a long time at room temperature or low temperature. In general, the nutritional composition of the present invention is more emulsified and has better storage stability at lower temperatures. Nutrient compositions that are stable in emulsification condition under conditions of storage at 40 ° C for 1 month are generally stored at room temperature for 4 months or at low temperature (eg 4 ° C) for 1 year. It corresponds to. Furthermore, the nutritional composition of the present invention can be stored frozen as long as the physical properties do not change upon thawing. In this case, a nutritional composition having a stable emulsified state under the condition of storage at 40 ° C. for one month generally corresponds to the condition of storage for 2 to 3 years in a frozen state (for example, −20 ° C.). Therefore, the nutritional composition of the present invention should be stored for 1 month or longer at 40 ° C., 6 months or longer at room temperature, 1 year or longer at low temperature, or 2 to 3 years or more in a frozen state while maintaining the emulsified state. Can do. The storage period and expiration date of the nutritional composition of the present invention can be determined as appropriate based on the acceleration degradation test.

  The nutritional composition of the present invention can improve storage stability by sealing with a deoxygenating agent in a sealed container, or by replacing the container with an inert gas such as nitrogen, carbon dioxide, argon or helium. it can. In this case, the dissolved oxygen concentration of the nutritional composition of the present invention can be 10 ppm or less, or 6 ppm or less. Thereby, the oxidation of the nutritional composition of the present invention is suppressed, and the emulsified state is maintained stably. The shape of the sealed container is not particularly limited as long as the contents do not come into contact with the outside, and packs, soft bags (pouch bags), cheer packs, tubes, paper containers (brick packs), cans, cans, bottles, etc. may be used. it can.

  The nutritional composition of the present invention is a nutritional composition for oral ingestion having an appropriate viscosity (liquid food / Liquid food). Generally, it is known that swallowing dynamics decrease with aging. For example, there is a report examining the relationship between the amount of test food and pharyngeal passage according to age (Logemann eating and dysphagia, P.29-32, by Jeri A Logemann, Ishiyaku Shuppan Publishing Co., Ltd.). According to this report, pharyngeal transit time varies significantly with age. Therefore, the nutritional composition of the present invention can be applied not only to those with difficulty in swallowing but also to healthy elderly people. The viscosity of the nutritional composition of the present invention is determined by the mode of use (such as oral or tube), the object of use (such as a patient), the form of use (such as dripping from a pack through a tube), and the storage form (sealed pack, sealed container). Etc.) can be set as appropriate.

  The nutritional composition of the present invention can be applied to various tube feeding methods such as gastric fistula and intestinal fistula administered directly into the digestive tract through the fistula. The nutritional composition of the present invention can also be applied to a tube feeding method by nasal tube administration through a nasal tube. For example, tube feeding includes nasal tube feeding via a nasal tube. The administration method may be a natural dropping method or administration using a syringe or a plunger pump. The subject of administration of the nutritional composition of the present invention was a swallowing and mastication disorder person, a swallowing and mastication person, a healthy person of all ages, an elderly person whose stomach had shrunk with aging, pharyngeal reaction decreased due to aging or brain damage, etc. A person who has reduced swallowing and chewing ability due to cerebrovascular disorder or neuromuscular disorder, a patient who has difficulty in ingestion due to consciousness disorder, or a postoperative patient. The nutritional composition of the present invention is also applied to the treatment of gastrointestinal tract function, the treatment of undernutrition, the treatment of reflux esophagitis, the prevention and / or treatment of aspiration pneumonia, and the supply of water and nutrition it can.

In the description of the present invention, the low shear fluidization property is the viscosity formula P = μD ⁿ
(In the formula, P is a shear stress (Pa) which is a value obtained by multiplying the values of viscosity and shear rate, D is a shear rate, μ is a non-Newtonian viscosity coefficient, and n is a non-Newtonian viscosity index. 25 ° C, Pa · s) uses a viscoelasticity measuring device Physica MCR301 (Anton Paar), a 25 mm diameter parallel plate, GAP 1 mm, 25 ° C, shear rate 0.1 to 1000 / s, for example 1 to 100 / s Measure under the conditions of
When the non-Newtonian viscosity index n expressed by is relatively close to 1, it is called a property close to Newtonian fluid. The fact that the non-Newtonian viscosity index n is relatively close to 1 can be determined as compared with the non-Newtonian viscosity index n of the conventional nutritional composition, and the non-Newtonian viscosity index n of the nutritional composition of the present invention is close to 1. For example, when the non-Newtonian viscosity index n of the conventional nutritional composition is less than 0.3, if the nutritional composition of the present invention has an n of 0.3 or more and less than 1.0, it is determined that the non-Newtonian viscosity index n is relatively close to 1. it can. The viscosity of non-Newtonian fluids other than perfect Newtonian fluids varies with shear rate. Therefore, the shear fluidization characteristics of the nutritional composition of the present invention are expressed by the range of the non-Newtonian viscosity index n derived from the relationship between the shear rate at least two points and the shear stress that can be calculated from the viscosity at the shear rate. . The shear rate range for measurement can be 0.1 to 1000 / s, or 1 to 100 / s, depending on the apparatus used. The shear stress (Pa) can be calculated by adding the shear rate (1 / s) to the viscosity (Pa · s).

  The non-Newtonian viscosity index n of the nutritional composition of the present invention is suitable for tube feeding such as nasal tube administration, and by applying a natural dropping method in tube feeding such as gastric fistula and intestinal fistula, In a type of nutritional composition having characteristics (physical properties) that are suitable for direct administration, it is preferably a value close to 1.0, for example 0.3 or more and less than 1.0. The nutritional composition of the present invention has a non-Newtonian viscosity index n of 0.3 or more, 0.35 or more, 0.4 or more, 0.45 or more, 0.5 or more, 0.55 or more, or 0.6 or more. The nutritional composition of the present invention has a non-Newtonian viscosity coefficient n of less than 1.0. In the specification of the present invention, when the lower limit value and the upper limit value of the non-Newtonian viscosity index n of the nutritional composition of the present invention are set to any one of the above values, n is equal to or more than “(lower limit value) (upper limit Less than (value) ”, which appropriately includes all combinations of“ (lower limit) or more (lower limit) ”. That is, in one embodiment, the non-Newtonian viscosity index n of the nutritional composition of the present invention is 0.3 to 1.0, 0.35 to 1.0, 0.4 to 1.0, 0.45 to 1.0, 0.5 to 1.0, 0.55 to less than 1.0 Or 0.6 or more and less than 1.0. When the non-Newtonian viscosity index of the nutritional composition of the present invention is less than 0.3, it is difficult to administer directly by natural instillation into the stomach by applying the natural instillation method. A non-Newtonian viscosity index of 1.0 is theoretically a Newtonian fluid, and there is theoretically no non-Newtonian viscosity index higher than this. Among the nutritional compositions of the present invention, those having a non-Newtonian viscosity coefficient of 0.3 or more and less than 1.0 should be applied regardless of the type of tube, the size or form of the container or package containing the nutritional composition. Can do.

  On the other hand, when using a syringe or plunger pump for gastric fistula patients, the non-Newtonian viscosity index n of the nutritional composition of the present invention may be less than 0.3. The nutritional composition of the present invention has a non-Newtonian viscosity index n of less than 0.3. The nutritional composition of the present invention has a non-Newtonian viscosity index n of 0.1 or more, 0.15 or more, 0.2 or more, or 0.25 or more. In the specification of the present invention, when the lower limit value and the upper limit value of the non-Newtonian viscosity index n of the nutritional composition of the present invention are set to any one of the above values, n is equal to or more than “(lower limit value) (upper limit Less than (value) ”, which appropriately includes all combinations of“ (lower limit) or more (lower limit) ”. That is, in one embodiment, the non-Newtonian viscosity index n of the nutritional composition of the present invention is 0.1 or more and less than 0.3, 0.15 or more and less than 0.3, 0.2 or more and less than 0.3, or 0.25 or more and less than 0.3.

  To evaluate the coagulation characteristics in the stomach by testing whether the nutritional composition of the present invention forms a card when mixed with artificial gastric juice, in particular, whether it forms a card without water separation. Can do. As the test method, artificial gastric juice is prepared according to the 14th revised Japanese Pharmacopoeia Disintegration Test Method, the first solution, mixed with the nutritional composition to be tested, and a method of judging by the presence or absence of turbidity immediately after mixing is used be able to.

The following examples are intended for illustration only and are not intended to limit the technical scope of the present invention. Unless otherwise specified, the reagents are commercially available, or are obtained or prepared according to methods commonly used in the art and known literature procedures.
[Test Example 1]
The sugar composition and dextrose equivalent (DE value) of commercially available dextrin were measured using a conventional measurement method. Specifically, the distribution of the degree of polymerization of the sugar composition of commercially available dextrin was examined by gel filtration chromatography using a cation exchange column. All peaks on the chromatogram were considered to be derived from sugar, and the degree of polymerization was estimated based on glucose and maltose oligosaccharides. However, since salts were observed as peaks under these measurement conditions, a 0.1% sodium chloride aqueous solution was also measured under the same conditions, and peaks derived from the salts were confirmed on the chromatogram and excluded. The measurement results are shown in Table 1. Only dextrins (K-SPD, L-SPD, M-SPD, SPD) from Showa Sangyo Co., Ltd. were used for measurement. On the other hand, the information on the sugar composition of dextrin from Sanwa Starch Co., Ltd. was quoted from the known product catalog information. The DE value of various dextrins was measured by the lane method.

From the measurement results in Table 1, K-SPD, L-SPD, M-SPD (all Showa Sangyo Co., Ltd.) have dextrose equivalent (DE) values of 11 to 29, and all sugars in dextrin as sugar compositions. Corresponding to dextrins with a proportion of monosaccharide to 7 sugars of 45 to 90%, dextrose equivalent (DE) value of 11 to 29, and sugar composition as 5 sugars to 7 sugars in all sugars in dextrin It was found that this ratio corresponds to dextrin having a DE ratio of 1.5 or more.
[Test Example 2]
Nutritional compositions were prepared at 0.86 kcal / ml according to the formulations described in Table 2-1 to Table 4. The unit of each component in the table is g / L. The unit of viscosity in the table is mPa · s. As the preparation method, the same method as that described in WO2012 / 157571 was used. Specifically, all raw materials were dissolved, heated, homogenized, filled into a container and then sterilized by retort.

  More specifically, the raw materials are agitated and mixed according to the composition table at the top of the table, various nutritional compositions are prepared, heated to 50 to 60 ° C., dispersed and dissolved, and then homogenized at a homogenization pressure of 20 MPa. Next, a homogenization process was performed at 50 to 60 ° C. and 30 MPa. The viscosity of the nutritional composition was measured before retort sterilization. Next, the nutritional composition was filled in a container and sealed, and retort sterilization was performed under conditions of 121 to 123.5 ° C. for 5 to 20 minutes. The viscosity of the nutritional composition after retort sterilization was measured [immediately after retort sterilization]. The viscosity was measured using a B-type (rotary type) viscometer under the conditions of 12 rpm or 60 rpm and 20 ° C. (or 50 ° C.). The milk protein used in this test example is contained in 26% by weight of MPC, 53% by weight of sodium caseinate, and 21% by weight of a milk protein degradation product (casein degradation product having a degree of degradation AN / TN% = 5.0 to 5.4). In the specification of the present invention, a casein degradation product having a degree of degradation AN / TN% of 5.0 to 5.4 may be referred to as a casein degradation product having a specific degradation rate. In addition, pH of the nutrient composition after retort sterilization was all 6.3.

  The lower part of the table shows the viscosity of the prepared composition immediately after retorting and the appearance after storage at 40 ° C. Double circles (◎) or circles (○) indicate good compositions in which the emulsified state is stably maintained. The cross (x) indicates a composition that has been emulsified and has been separated. From Table 2-1 to Table 4, Production Examples 3, 4, and 10 to 13 were good. As the tamarind gum, Griloid 3S (Dainippon Sumitomo Pharma Co., Ltd.) was used. As the modified starch, Pine Ace # 3 (manufactured by Matsutani Chemical Industry Co., Ltd.) was used.

  The test results are as follows. First, the state of emulsification of the nutritional composition when various dextrins were used was examined. The results are shown in Tables 2-1 and 2-2.

  From Table 2-1, the nutritional composition using dextrin L-SPD or dextrin M-SPD from the viscosity at 20 ° C and the appearance (emulsified state) of the nutritional composition after storage at 40 ° C for 1 month Was a good result. That is, in Production Examples 3 and 4, the appearance of the composition after storage at 40 ° C. for 1 month was good.

  Next, the state of emulsification of the nutritional composition when other dextrin was used was examined. The results are shown in Table 2-2. In Production Example 5, separation was observed in the nutritional composition after storage at 40 ° C. for 1 month, which was not a good result. In Production Examples 6, 7, and 8, the cream emerged in the nutritional composition after storage at 40 ° C. for 2 days, and the results were not good.

  Next, the state of emulsification of the nutritional composition with various thickening polysaccharides and soybean dietary fiber was examined. The results are shown in Table 3.

  From Table 3, the nutritional composition of Production Examples 10 to 12 showed good results from the appearance (emulsified state) of the nutritional composition after storage at 40 ° C. for 1 month. In Production Example 9 in which carrageenan was not used, the emulsified state of the nutritional composition after storage at 40 ° C. for 1 month was not stable, and the cream was remarkably separated, which was not a good result. In Production Examples 10 to 12, the emulsified state of the nutritional composition after being stored at 40 ° C. for 1 month was stable. From the results of Production Examples 10 to 12, when dextrin L-SPD or dextrin M-SPD was used for the nutritional composition, a good result was obtained when 0.3% by weight of carrageenan was added.

  In addition, from Table 3, when dextrin L-SPD or dextrin M-SPD is used in the nutritional composition and 0.3% by weight of carrageenan is blended, when tamarind gum is blended, the nutritional composition after storage at 40 ° C for one month The emulsified state was stable, and good results were obtained (Production Examples 10 and 11).

  From Table 4, Production Example 13 using dextrin M-SPD and containing 0.3% by weight of carrageenan showed stable results in the emulsified state of the nutritional composition after storage at 40 ° C for 1 month. .

As mentioned above, DE value is 11-29, and dextrin whose ratio of pentasaccharide -7 occupying in all the sugars in dextrin is more than the numerical value which multiplied DE value 1.5, and carrageenan 0.1-0.5 weight% It was found that a high viscosity diluted nutritional composition having a protein content of 1 to 10% by weight and a water content of 70 to 95% by weight can be realized by blending the above. In addition, it can be seen that even if tamarind gum is further blended, a highly viscous diluted type nutritional composition having a protein content of 1 to 10% by weight and a water content of 70 to 95% by weight can be realized. It was.
[Test Example 3]
A nutritional composition was prepared according to the formulation shown in Table 5 at 0.67 kcal / ml. The unit of each component in the table is g / L. The unit of viscosity in the table is mPa · s. As the preparation method, the same method as that described in WO2012 / 157571 was used. Specifically, all raw materials were dissolved, heated, homogenized, filled into a container and then sterilized by retort.

  More specifically, the raw materials are agitated and mixed according to the composition table at the top of the table, various nutritional compositions are prepared, heated to 50 to 60 ° C., dispersed and dissolved, and then homogenized at a homogenization pressure of 20 MPa. Next, a homogenization process was performed at 50 to 60 ° C. and 30 MPa. The viscosity of the nutritional composition was measured before retort sterilization. Next, the nutritional composition was filled in a container and sealed, and retort sterilization was performed under conditions of 121 to 123.5 ° C. for 5 to 20 minutes. The viscosity of the nutritional composition after retort sterilization was measured [immediately after retort sterilization]. The viscosity was measured using a B-type (rotary type) viscometer under the conditions of 12 rpm or 60 rpm and 20 ° C. (or 50 ° C.). The milk protein used in this test example contains MPC 26% by weight, casein sodium 53% by weight, and a specific degradation rate of casein degradation product (degradation degree AN / TN% = 5.0 to 5.4) 21% by weight. In addition, pH of the nutrient composition after retort sterilization was all 6.3.

  The lower part of the table shows the viscosity of the prepared composition immediately after retorting and the appearance after storage at 40 ° C. Double circles (◎) or circles (○) indicate good compositions in which the emulsified state is stably maintained. The cross (x) indicates a composition that has been emulsified and has been separated.

  From Table 5, Production Examples 14 to 16 containing 0.3% by weight of carrageenan using dextrin K-SPD or dextrin M-SPD are stable in the emulsified state of the nutritional composition after being stored at 40 ° C for 1 month. It was a good result.

From the above, also for the nutritional composition of 0.67 kcal / ml, the DE value is 11 to 29, and the ratio of pentasaccharide to 7 sugar in the total sugar in the dextrin is more than the value obtained by multiplying the DE value by 1.5 Dextrin and carrageenan 0.1 to 0.5% by weight, it has excellent storage stability, protein content 1 to 10% by weight, and water content 70 to 95% by weight. It turns out that things can be realized. In addition, it can be seen that even if tamarind gum is further blended, a highly viscous diluted type nutritional composition having a protein content of 1 to 10% by weight and a water content of 70 to 95% by weight can be realized. (Production Example 14).
[Test Example 4]
A nutritional composition was prepared at 1.05 kcal / ml according to the formulation shown in Table 6. The unit of each component in the table is g / L. The unit of viscosity in the table is mPa · s. As the preparation method, the same method as that described in WO2012 / 157571 was used. Specifically, all raw materials were dissolved, heated, homogenized, filled into a container and then sterilized by retort.

  More specifically, the raw materials are agitated and mixed according to the composition table at the top of the table, various nutritional compositions are prepared, heated to 50 to 60 ° C., dispersed and dissolved, and then homogenized at a homogenization pressure of 20 MPa. Next, a homogenization process was performed at 50 to 60 ° C. and 30 MPa. The viscosity of the nutritional composition was measured before retort sterilization. Next, the nutritional composition was filled in a container and sealed, and retort sterilization was performed under conditions of 121 to 123.5 ° C. for 5 to 20 minutes. The viscosity of the nutritional composition after retort sterilization was measured [immediately after retort sterilization]. The viscosity was measured using a B-type (rotary type) viscometer under the conditions of 12 rpm or 60 rpm and 20 ° C. (or 50 ° C.). The milk protein used in this test example contains MPC 26% by weight, casein sodium 53% by weight, and a specific degradation rate of casein degradation product (degradation degree AN / TN% = 5.0 to 5.4) 21% by weight. In addition, pH of the nutrient composition after retort sterilization was all 6.3.

  The lower part of the table shows the viscosity of the prepared composition immediately after retorting and the appearance after storage at 40 ° C. Double circles (◎) or circles (○) indicate good compositions in which the emulsified state is stably maintained. The cross (x) indicates a composition that has been emulsified and has been separated.

  From Table 6, Production Examples 17 to 19 containing 0.3% by weight of carrageenan using dextrin M-SPD are stable in the emulsified state of the nutritional composition after being stored at 40 ° C. for 1 month. there were. In addition, although the modified starch (Pine Ace # 3) was not included in Production Example 19, the state of emulsification of the nutritional composition after storage at 40 ° C. for 1 month was stable, which was a good result. From this, it was found that the addition of modified starch is not necessarily essential to the nutritional composition of the present invention.

From the above, also for the nutritional composition of 1.05 kcal / ml, the DE value is 11 to 29, and the ratio of pentasaccharide to 7 sugar in the total sugar in the dextrin is more than the value obtained by multiplying the DE value by 1.5 Dextrin and carrageenan 0.1 to 0.5% by weight, it has excellent storage stability, protein content 1 to 10% by weight, and water content 70 to 95% by weight. It turns out that things can be realized.
[Test Example 5]
In Test Examples 2 to 4, the state of emulsification after storage at 40 ° C. for 1 month was stable, and the dynamic viscoelasticity of the nutritional composition of the production example having good storage stability was measured. Newtonian viscosity index n was calculated.

  The composition and production method of the nutritional composition of the present invention are as described above. In addition, the commercially available liquid food (trade name “F-Two-Rite”) has the nutritional component and physical property values described in Table 7 below from the information on the nutritional component and physical property values published in the pamphlet of the commercial liquid food. It is thought.

Shear rate-dependent viscosity measurement method The nutritional composition of the present invention (each production example) and a commercially available liquid food (comparative example) were subjected to a test. The viscosity was measured using a viscoelasticity measuring device Physica MCR301 (Anton Paar), using a 25 mm diameter parallel plate, GAP 1 mm, 25 ° C., and shear rate 1-100 / s. Further, the non-Newtonian viscosity index n was calculated from the following viscosity equation.

The following viscosity formula:
P = μD ⁿ
(In the formula, P is a shear stress (Pa) which is a value obtained by multiplying the values of viscosity and shear rate, D is a shear rate, μ is a non-Newtonian viscosity coefficient, and n is a non-Newtonian viscosity index. Viscosity (25 (° C., Pa · s) using a viscoelasticity measuring device Physica MCR301 (Anton Paar), using a 25 mm diameter parallel plate, GAP 1 mm, 25 ° C., shear rate 0.1 to 1000 / s, for example 1 to 100 / s Measure under conditions.)
The ideal Newtonian fluid is n = 1, and when the shear rate (1 / s) is plotted on the horizontal axis and the shear stress (Pa) is logarithmically plotted on the vertical axis, the straight line passes through the origin. On the other hand, the slope of a non-Newtonian fluid is n, where n is the fluidity index of the non-Newtonian fluid. The viscosity (Pa · s) is obtained by dividing the shear stress (Pa) by the shear rate (1 / s).

  The nutritional composition of Production Example 4 had a non-Newtonian viscosity index n of 0.54. The nutritional composition of Production Example 14 had a non-Newtonian viscosity index n of 0.46. The nutritional composition of Production Example 15 had a non-Newtonian viscosity index n of 0.55. The nutritional composition of Production Example 18 had a non-Newtonian viscosity index n of 0.44.

As a comparative example, the non-Newtonian viscosity index n was measured under the same conditions for a commercially available liquid food (trade name “F-Twolight”, manufactured by Terumo Corporation), which was 0.29.
[Comparative example]
A nutritional composition was prepared according to the formulation shown in Table 8 at 0.86 kcal / ml. The unit of each component in the table is g / L. The unit of viscosity in the table is mPa · s. As the preparation method, the same method as that described in WO2012 / 157571 was used. Specifically, all raw materials were dissolved, heated, homogenized, filled into a container and then sterilized by retort.

  More specifically, the raw materials are agitated and mixed according to the composition table at the top of the table, various nutritional compositions are prepared, heated to 50 to 60 ° C., dispersed and dissolved, and then homogenized at a homogenization pressure of 20 MPa. Next, a homogenization process was performed at 50 to 60 ° C. and 30 MPa. The viscosity of the nutritional composition was measured before retort sterilization. Next, the nutritional composition was filled in a container and sealed, and retort sterilization was performed under conditions of 121 to 123.5 ° C. for 5 to 20 minutes. The viscosity of the nutritional composition after retort sterilization was measured [immediately after retort sterilization]. The viscosity was measured using a B-type (rotary type) viscometer under the conditions of 12 rpm or 60 rpm and 20 ° C. (or 50 ° C.). The milk protein used in this test example contains MPC 26% by weight, casein sodium 53% by weight, and specific degradation rate of casein degradation product (degradation degree AN / TN% = 5.0 to 5.4) 21% by weight. In addition, pH of the nutrient composition after retort sterilization was all 6.3.

  The lower part of the table shows the viscosity of the prepared composition immediately after retorting and the appearance after storage at 40 ° C. Double circles (◎) or circles (○) indicate good compositions in which the emulsified state is stably maintained. The cross (x) indicates a composition that has been emulsified and has been separated. As the tamarind gum, Griloid 3S (Dainippon Sumitomo Pharma Co., Ltd.) was used. As the modified starch, Pine Ace # 3 (manufactured by Matsutani Chemical Industry Co., Ltd.) was used.

  From Table 8, from the appearance (emulsified state) of the nutritional composition after storage at 40 ° C. for one month, the nutritional compositions of Production Examples 20 and 21 containing Carrageenan in an amount of 0.6% by weight were not good results. In Production Example 20, emulsion breakage was observed after retort sterilization. In Production Example 21, the nutritional composition after storage at 40 ° C. for 1 month was blackened, and the appearance was poor.

  That is, from Table 8, when M-SPD is used in the nutritional composition and 0.6% by weight of carrageenan is blended, the emulsification and color tone of the nutritional composition after storage at 40 ° C. for 1 month are not stable and good. It was not a result (Production Examples 20 and 21).

[Test Example 6]
A nutritional composition was prepared according to the formulation shown in Table 9 at 0.71 kcal / ml. The unit of each component in the table is g / L. The unit of viscosity in the table is mPa · s. As a preparation method, a method similar to the method described in WO2012 / 157571 was used. Specifically, all raw materials were dissolved, heated, homogenized, filled into a container and then sterilized by retort.

  More specifically, the raw materials are agitated and mixed according to the composition table at the top of the table, various nutritional compositions are prepared, heated to 50 to 60 ° C., dispersed and dissolved, and then homogenized at a homogenization pressure of 20 MPa. Next, a homogenization process was performed at 50 to 60 ° C. and 40 MPa. The viscosity of the nutritional composition was measured before retort sterilization. Next, the nutritional composition was filled in a container and sealed, and retort sterilization was performed under conditions of 121 to 123.5 ° C. for 5 to 20 minutes. The viscosity of the nutritional composition after retort sterilization was measured [immediately after retort sterilization]. The viscosity was measured using a B-type (rotary type) viscometer under the conditions of 12 rpm or 60 rpm and 20 ° C. (or 50 ° C.). Milk protein used in this test example is sodium caseinate (undegraded AN / TN% = 4.5), MPC, casein degradation product (AN / TN% = 5.0-5.4), casein peptide (AN / TN%) = 27) or collagen peptide. The collagen peptide used was derived from pigs. The dextrin used was MSPD, and the pH of the nutritional composition after retort sterilization was all 6.3.

  The lower part of the table shows the viscosity of the manufactured composition the day after retort and the appearance after storage at 40 ° C. Double circles (◎) or circles (○) indicate good compositions in which the emulsified state is stably maintained. The cross (x) indicates a composition that has been emulsified and has been separated.

Furthermore, the results of testing the coagulability of the nutritional composition in the stomach are shown in the lower part of the table. As a test method, artificial gastric juice was prepared as follows according to the 14th revised Japanese Pharmacopoeia Disintegration Test Method, First Solution.
<Preparation of artificial gastric juice>
Add 7mL of hydrochloric acid and water to 2g of sodium chloride and dissolve to adjust to 1,000mL (pH 1.2)
<Test method>
Into a 100 ml glass Erlenmeyer flask containing 50 ml of artificial gastric juice, immediately pour 50 ml of the nutritional composition from the top of the flask, and judge whether there is turbidity immediately after mixing <Evaluation>
Double circles (◎) indicate no turbidity. A circle (○) indicates that a slight turbidity is observed. A triangle (Δ) indicates a little cloudiness. A cross mark (×) indicates that it is significantly cloudy.

  If no turbidity is observed, it can be understood that curd is formed without water separation during protein coagulation. A slight turbidity can be seen as curd formation at the time of protein coagulation with slight water separation. When a little turbidity is recognized, it can be understood that a card is formed at the time of coagulation of the protein and accompanied by a little water separation. When it becomes remarkably cloudy, it can be seen that there is no card formation, accompanied by significant water separation during protein coagulation. The term “water separation” here means that water flows out from the coagulated product when the protein coagulates. A nutritional composition evaluated as ◎, ◯, or Δ is understood to form a card when mixed with artificial gastric juice, and in the present invention, it can be used as a tube feeding composition that hardly causes diarrhea. If it is a nutritional composition evaluated as x, it turns out that even if it mixes with artificial gastric juice, it does not form a card | curd, In this invention, it can be used as a nutritional composition which is easily digested and absorbed easily in an intestinal tract.

  The test results are as follows. First, the state of emulsification of the nutritional composition when milk proteins having various degrees of degradation were used was examined.

  When Table 9 was seen, all of the manufacture examples 22-26 had the favorable external appearance, and showed the emulsion stability. In addition, in order to test the coagulation characteristics of the nutritional composition in the stomach, when the nutritional composition was mixed with artificial gastric juice, Production Examples 22, 23 and 24 formed curds. Such a nutritional composition is preferable because it is coagulated in the stomach and hardly causes diarrhea when administered by tube. That is, when a casein degradation product having a casein degradation degree (AN / NT%) of 4.5 to 5.4 was used, a nutritional composition having emulsion stability and suitable for tube administration was obtained. Further, when a protein having a degree of degradation of casein protein (AN / NT%) of about 27 or a degree of degradation of a collagen peptide was used, a nutritional composition having a stable emulsified state was obtained. When Production Examples 25 and 26 showing emulsion stability were mixed with artificial gastric juice, no card formation was observed. Such a nutritional composition is preferable because immediate digestion and absorption can be expected in the intestinal tract. Moreover, even when the viscosity (60 rpm) of the nutritional composition was 21 mPa · s, a nutritional composition having good emulsification stability and suitable for tube administration was obtained (Production Example 24).

[Test Example 7]
Next, the case where the addition amount of an emulsifier was reduced was investigated. A nutritional composition was prepared according to the formulation shown in Table 10 at 0.71 kcal / ml. The unit of each component in the table is g / L. The unit of viscosity in the table is mPa · s. As the preparation method, the same method as that described in WO2012 / 157571 was used. Specifically, all raw materials were dissolved, heated, homogenized, filled into a container and then sterilized by retort.

  More specifically, the raw materials are agitated and mixed according to the composition table at the top of the table, various nutritional compositions are prepared, heated to 50 to 60 ° C., dispersed and dissolved, and then homogenized at a homogenization pressure of 20 MPa. Next, a homogenization process was performed at 50 to 60 ° C. and 40 MPa. The viscosity of the nutritional composition was measured before retort sterilization. Next, the nutritional composition was filled in a container and sealed, and retort sterilization was performed under conditions of 121 to 123.5 ° C. for 5 to 20 minutes. The viscosity of the nutritional composition after retort sterilization was measured [immediately after retort sterilization]. The viscosity was measured using a B-type (rotary type) viscometer under the conditions of 12 rpm or 60 rpm and 20 ° C. (or 50 ° C.). The protein used in this test example was a casein degradation product (AN / TN% = 5.0 to 5.4) with a specific degradation rate. The dextrin used was MSPD, and the pH of the nutritional composition after retort sterilization was all 6.3.

  The lower part of the table shows the viscosity of the manufactured composition the day after retort and the appearance after storage at 40 ° C. Moreover, the result of having tested the coagulability in the stomach of a nutrition composition is shown. The test method is the same as above.

  When Table 10 was seen, all the manufacture examples 27-28 had the favorable external appearance, and showed the emulsion stability. When the coagulability of the nutritional composition in the stomach was tested, Production Examples 27 and 28 formed a card when mixed with artificial gastric juice. Thus, even when the amount of emulsifier added is reduced to 1.65 g (in 1054.7 g) and further to 0.83 g (in 1053.9 g), the emulsion stability is maintained and a nutritional composition suitable for tube administration is obtained. It was.

[Test Example 8]
Next, the case where fine starch with fine particles was used in addition to carrageenan as a thickener was examined. A nutritional composition was prepared according to the formulation described in Table 11 at 0.71 kcal / ml or 0.67 kcal / ml. The unit of each component in the table is g / L. The unit of viscosity in the table is mPa · s. As the preparation method, the same method as that described in WO2012 / 157571 was used. Specifically, all raw materials were dissolved, heated, homogenized, filled into a container and then sterilized by retort.

  More specifically, the raw materials are agitated and mixed according to the composition table at the top of the table, various nutritional compositions are prepared, heated to 50 to 60 ° C., dispersed and dissolved, and then homogenized at a homogenization pressure of 20 MPa. Next, a homogenization process was performed at 50 to 60 ° C. and 30 MPa. The viscosity of the nutritional composition was measured before retort sterilization. Next, the nutritional composition was filled in a container and sealed, and retort sterilization was performed under conditions of 121 to 123.5 ° C. for 5 to 20 minutes. The viscosity of the nutritional composition after retort sterilization was measured [immediately after retort sterilization]. The viscosity was measured using a B-type (rotary type) viscometer under the conditions of 12 rpm or 60 rpm and 20 ° C. (or 50 ° C.). The protein used in this test example was a casein degradation product (AN / TN% = 5.0 to 5.4) with a specific degradation rate. The dextrin used was MSPD, and the pH of the nutritional composition after retort sterilization was all 6.3.

  The lower part of the table shows the viscosity of the manufactured composition the day after retort and the appearance after storage at 40 ° C. Moreover, the result of having tested the coagulability in the stomach of a nutrition composition is shown. The test method is the same as above.

  When Table 11 was seen, all the manufacture examples 29-36 had the favorable external appearance, and showed the emulsion stability. Moreover, when the coagulability | solidification property in the stomach of a nutrition composition was tested, when all manufacture examples 29-36 were mixed with artificial gastric juice, the card | curd was formed. Thus, in addition to carrageenan as a thickening agent, even when starch with fine particles was used, the emulsification stability of the nutritional composition was maintained, and a nutritional composition suitable for tube administration was obtained. Moreover, even if the amount of the emulsifier to be added was reduced, a nutritional composition showing emulsion stability and suitable for tube administration was obtained.

  The nutritional composition of the present invention realizes a nutritional composition (liquid food, enteral nutrient) that has good storage stability, low protein, and high water content, which could not be realized by conventional techniques. Is possible. The nutritional composition of the present invention is effective for oral intake even for those who have difficulty in swallowing among patients whose daily intake of energy is restricted. Further, among the nutritional compositions of the present invention, the nutritional composition having a non-Newtonian viscosity index of 0.3 or more and less than 1.0 is suitable for tube feeding methods such as nasal tube administration, as well as gastric fistula and intestinal fistula. It has characteristics (physical properties) that are suitable for direct administration into the stomach by applying the natural dropping method in tube feeding.

  Furthermore, among the nutritional compositions of the present invention, those that form a card when mixed with artificial gastric juice, such as those that form a card without water separation, coagulate in the stomach and are unlikely to cause diarrhea, It is suitable for tube feeding and has characteristics (physical properties) suitable for direct administration into the stomach by applying the natural dropping method in tube feeding such as gastric fistula and intestinal fistula. Among the nutritional compositions of the present invention, those that do not form a card even when mixed with artificial gastric juice can be expected to have immediate digestion and absorption in the intestinal tract.

  All publications, patents and patent applications cited herein are hereby incorporated by reference in their entirety.

Claims (24)

(i) The dextrose equivalent (DE) value is 11 to 29, and the ratio of 5 sugars to 7 sugars in the total dextrin sugar as the sugar composition is not less than the value obtained by multiplying the dextrose equivalent (DE) value by 1.5. Dextrin, and
(ii) 0.1 to 0.5% by weight of carrageenan as a thickener, and
(iii) A nutritional composition comprising 1 to 10% protein by weight. (i) a dextrin having a dextrose equivalent (DE) value of 11 to 29 and a ratio of monosaccharide to 7 sugar in the total sugar of the dextrin of 45 to 90% by weight as a sugar composition, and
(ii) 0.1 to 0.5% by weight of carrageenan as a thickener, and
(iii) A nutritional composition comprising 1 to 10% protein by weight.   The nutritional composition according to claim 1 or 2, wherein the protein comprises a casein degradation product having an amino nitrogen (AN) / total nitrogen (TN) weight ratio of 4.5 to 10%.   The nutritional composition according to claim 1 or 2, wherein the protein comprises a collagen peptide or a casein degradation product having an AN / TN weight ratio of 10 to 50%.   The nutritional composition according to any one of claims 1 to 4, further comprising (ii) modified starch as a thickener.   The nutritional composition according to claim 5, wherein the modified starch contains modified starch having an average particle size of 1 to 10 µm.   The nutritional composition according to any one of claims 1 to 6, further comprising (ii) tamarind gum as a thickener.   It is heat-sterilized, and the viscosity at 20 ° C. after heat-sterilization is 20 to 3000 mPa · s (when using a rotor at 12 rpm in a B-type (rotary) viscometer). The nutrition composition of any one of -7. When the measurement results of shear stress and shear rate at any two or more measurement points in the shear rate range of 0.1 / s to 1000 / s in terms of shear rate are expressed by the following viscosity equation, the value of n is The viscosity at 25 ° C. after being sterilized by heating is 0.3 to less than 1.0 and is 20 to 3000 mPa · s (when using a rotor at 12 rpm in a B type (rotary) viscometer), The nutrition composition of any one of Claims 1-8.
P = μD ⁿ
(In the formula, P represents shear stress (Pa), D represents shear rate (1 / s), μ represents non-Newtonian viscosity coefficient, and n represents non-Newtonian viscosity index.) When the measurement results of shear stress and shear rate at any two or more measurement points in the shear rate range of 0.1 / s to 1000 / s in terms of shear rate are expressed by the following viscosity equation, the value of n is The viscosity at 25 ° C. after being sterilized by heating is 0.1 to less than 0.3 and is 20 to 3000 mPa · s (when using a rotor at 12 rpm in a B type (rotary) viscometer), The nutrition composition of any one of Claims 1-8.
P = μD ⁿ
(In the formula, P represents shear stress (Pa), D represents shear rate (1 / s), μ represents non-Newtonian viscosity coefficient, and n represents non-Newtonian viscosity index.)   The nutritional composition according to claim 9 or 10, which forms a card when mixed with artificial gastric juice (pH 1.2).   The nutritional composition according to claim 9 or 10, which does not form a card when mixed with artificial gastric juice (pH 1.2).   The nutritional composition according to any one of claims 1 to 12, wherein the calorific value is 0.5 to 1.5 kcal / ml.   The nutrition composition according to any one of claims 1 to 13, which is for tube feeding.   The nutritional composition according to any one of claims 1 to 14, wherein the emulsified state is stably maintained even when stored at 40 ° C for 1 month. A method for producing a nutritional composition comprising the following steps:
(A) (i) A dextrose equivalent (DE) value of 11 to 29, and a ratio of 5 to 7 sugars in the total sugar of the dextrin as a sugar composition is obtained by multiplying the dextrose equivalent (DE) value by 1.5 Dextrin, and
(ii) 0.1 to 0.5% by weight of carrageenan as a thickener, and
(iii) mixing a composition containing 1 to 10% by weight of protein; (b) homogenizing the composition; and (c) heat sterilizing the composition. A method for producing a nutritional composition comprising the following steps:
(A) (i) a dextrin having a dextrose equivalent (DE) value of 11 to 29 and a sugar composition having 45 to 90% by weight of monosaccharides to 7 sugars in the total sugars of the dextrin, and
(ii) 0.1 to 0.5% by weight of carrageenan as a thickener, and
(iii) mixing a composition containing 1 to 10% by weight of protein; (b) homogenizing the composition; and (c) heat sterilizing the composition.   The production method according to claim 16 or 17, wherein the protein comprises a casein degradation product having an amino nitrogen (AN) / total nitrogen (TN) weight ratio of 4.5 to 10%.   The production method according to claim 16 or 17, wherein the protein comprises a collagen peptide or a casein degradation product having an AN / TN weight ratio of 10 to 50%.   Furthermore, (ii) The manufacturing method of any one of Claims 16-19 using modified starch as a thickener.   The production method according to claim 20, wherein the modified starch contains modified starch having an average particle size of 1 to 10 µm.   The manufacturing method according to any one of claims 16 to 21, wherein the nutritional composition forms a card when mixed with artificial gastric juice (pH 1.2).   The manufacturing method according to any one of claims 16 to 21, wherein the nutritional composition does not form a card when mixed with artificial gastric juice (pH 1.2). Furthermore, the manufacturing method of the nutrition composition of any one of Claims 16-23 including the following processes,
(D) A step of filling the composition with a container.