JP7085704B1 - Gel-like nutritional composition - Google Patents

Abstract

A gel-like nutritional composition containing lipids, proteins, carbohydrates, vitamins and minerals and having the following composition; the energy value of the composition is 0.8 kcal / g or more and 1.2 kcal / g or less; per 100 g of the composition as a protein. 1.7 g or more of whole milk protein and 0.25 g or more of casein; total amount of magnesium derived from whole milk protein and casein is 1.3 mg or more per 900 kcal of composition, and is derived from whole milk protein and casein. Total amount of calcium is 34.9 mg or more per 900 kcal of composition; contains 220 mg or more of magnesium and 500 mg or more of calcium per 900 kcal of composition; 30 μg or more of selenium and 10 μg of chromium or more of chromium as minerals per 900 kcal of composition. Contains one or more selected from 30 μg or more of molybdenum and 130 μg or more of iodine; 0.15% by weight or more and 0.40% by weight or less of agar, and 0.125% by weight or more and 0.40 by weight of alginic acid or a salt thereof. Including% by weight and having a viscosity of 3,000 mPa · s or more and 17,000 mPa · s or less; total of chelating agents selected from citric acid or a salt thereof, phosphoric acid or a salt thereof, and EDTA or a salt thereof per 900 kcal of the composition. It contains 2.0 g or more and 5.7 g or less, and 1.1 g or more and less than 3.7 g of phosphoric acid or a salt thereof per 900 kcal of the composition.

Description

The present invention relates to a gel-like nutritional composition, and more particularly to a gel-like nutritional composition suitable for ingestion of essential vitamins and minerals.

Sufficient nutrition is necessary for patients before and after surgery, elderly people who have difficulty in eating normal meals, and people requiring nursing care to lead a healthy life. Nutritional management is performed by administration of the nutritional composition, and the nutritional composition is adjusted to contain nutritional components such as proteins, lipids, carbohydrates, vitamins, and minerals in a well-balanced manner (Patent Documents 1 to 4).

Prolonged administration of enteral nutritional composition is very painful for the recipient, and the elderly and care recipients often do not have a large stomach capacity, but the energy value is high, and for example, non-patented. If the nutritional composition contains a sufficient standard amount and recommended amount of minerals and vitamins required for one day as shown in Document 1, the dose can be suppressed and the burden on the recipient can be reduced. , Efficient nutritional supplementation is possible. Adjustment of the energy value (calories) of the nutritional composition is generally possible by adjusting the content of lipids, proteins, and carbohydrates.

In addition, a gel-like enteral nutritional composition is expected to exert the physiological functions of retention and excretion inherent in the stomach. As a result, it can be administered in a shorter time than the liquid nutritional composition, and there are few restrictions on movement and behavior, and it is possible to secure time for rehabilitation, etc., which contributes to early getting out of bed and improving activities of daily living (ADL). You can do it. It is also suggested that the liquid nutritional composition has an effect of preventing aspiration pneumonia and diarrhea.

WO2006 / 033349 Japanese Patent No. 4047363 WO2013 / 085059 WO2014 / 115768

Japanese Dietary Intake Standards (2020 Edition), December 1st year of Reiwa "Japanese Dietary Intake Standards" Formulation Study Group

For example, even in a patient with a low dose of energy management of about 900 kcal per day, it is necessary not to inadequate the intake of vitamins and minerals in one day. A gel-like nutritional composition capable of ingesting a recommended daily intake of vitamins, minerals, etc. as described in Document 1 has various advantages, and such nutritional compositions have been used so far. Is not provided.

For example, the comprehensive enteral nutritional composition described in Patent Document 1 is a composition having a high content of vitamin B1 and vitamin B2, and the nutritional composition described in Patent Document 3 is sodium, potassium, iron, calcium and magnesium. It contains two or more minerals selected from, but these are not in the form of gels and are not compositions capable of ingesting daily intakes of vitamins, minerals, etc.

The gel-like enteral nutritional supplement described in Patent Document 2 is not a nutritional supplement capable of ingesting a recommended daily intake of vitamins, minerals and the like. The liquid nutritional composition described in Patent Document 4 is not in the form of a gel.

Based on the above background, the present invention is a nutritional composition capable of ingesting a daily energy intake by a nutritional composition, and is a guideline / recommended amount of daily intake of vitamins, minerals, etc. It is an object of the present invention to provide a stable gel-like nutritional composition which can be blended with and is easy to ingest.

In order to solve the above-mentioned problems, the present inventors first increased the vitamin and mineral concentrations of the semi-solid enteral nutritional composition as described in Patent Document 2, and then local gelation occurred. Was found to occur, resulting in a non-uniform gel. On the other hand, it was also found that when an attempt was made to gel a liquid nutritional composition having a large amount of vitamins and minerals and a high concentration as described in Patent Document 4, stable gelation was hindered and a non-uniform gel was obtained. rice field.

The present inventors further studied diligently, and first used a specific raw material such as whole milk protein and casein as a protein raw material. Furthermore, since the nutritional composition containing high vitamins and minerals has a high ion concentration including calcium ions, it was found that the stability of the nutritional composition unexpectedly decreases when the amount of the chelating agent is increased. The present invention was completed by finding an appropriate compounding value of.

［８］
ｐＨが５．５より高くｐＨ７．０以下であり、組成物９００ｋｃａｌ当りのマグネシウム及びカルシウムの合計量：キレート剤量の比が１：４．５以下である、［１］～［７］のいずれかに記載のゲル状栄養組成物。That is, the present invention relates to the following.
[1]
A gel-like nutritional composition containing lipids, proteins, carbohydrates, vitamins and minerals and having the following composition.
1) The energy value of the composition is 0.8 kcal / g or more and 1.2 kcal / g or less;
2) As a protein, 1.7 g or more of whole milk protein and 0.25 g or more of casein are contained per 100 g of the composition;
3) The total amount of magnesium derived from the whole milk protein and casein is 1.3 mg or more per 900 kcal of the composition, and the total amount of calcium derived from the whole milk protein and casein is 34.9 mg per 900 kcal of the composition. That's it;
4) The composition contains 220 mg or more of magnesium and 500 mg or more of calcium per 900 kcal;
5) The composition contains at least one selected from 30 μg or more of selenium, 10 μg or more of chromium, 30 μg of molybdenum or more and 130 μg or more of iodine as minerals per 900 kcal of the composition;
6) Agar is contained in an amount of 0.15% by weight or more and 0.40% by weight or less, alginic acid or a salt thereof is contained in an amount of 0.125% by weight or more and 0.40% by weight or less, and the viscosity is 3,000 mPa · s or more and 17,000 mPa · s. The following;
7) A total of 2.0 g or more and 5.7 g or less of a chelating agent selected from citric acid or a salt thereof, phosphoric acid or a salt thereof, and EDTA or a salt thereof per 900 kcal of the composition, and 1 per 900 kcal of the composition. .. Contains 1 g or more and less than 3.7 g of the phosphoric acid or a salt thereof.
[2]
The gelled nutritional composition according to [1], wherein the ratio of the casein to the whole milk protein is 1: 1.1 to 1:13 in terms of the weight ratio of the contained protein.
[3]
The gelled nutritional composition according to [1] or [2], wherein the whole milk protein is a milk protein concentrate.
[4]
The gelled nutritional composition according to any one of [1] to [3], which does not contain animal proteolytic products and vegetable proteolytic products.
[5]
The lipid content in the composition is 20% or more and 30% or less in terms of energy ratio.
The protein content in the composition is 13% or more and 30% or less in terms of energy ratio.
The gelled nutritional composition according to any one of [1] to [4], wherein the carbohydrate content in the composition is 50% or more and 65% or less in terms of energy ratio.
[6]
The gelled nutritional composition according to any one of [1] to [5], which comprises 310 mg or more of magnesium and 650 mg or more of calcium per 900 kcal of the composition.
[7]
The gelled nutritional composition according to any one of [1] to [6], which comprises at least the following vitamins and minerals per 900 kcal of the composition.

[8]
Any of [1] to [7], wherein the pH is higher than 5.5 and pH 7.0 or less, and the ratio of the total amount of magnesium and calcium per 900 kcal of the composition: the amount of the chelating agent is 1: 4.5 or less. The gel-like nutritional composition described in Calcium.

According to the present invention, it is a nutritional composition capable of ingesting a daily energy intake, and can be mixed with a recommended amount of a daily intake of vitamins, minerals, etc., and is in the form of a gel. Therefore, it is possible to provide a stable gel-like nutritional composition that is easy to ingest and can prevent gastroesophageal reflux, which can be a factor of aspiration pneumonia.

Hereinafter, embodiments for carrying out the present invention (hereinafter referred to as “the present embodiment”) will be described in detail. The present invention is not limited to the following embodiments, and can be variously modified and implemented within the scope of the gist thereof.

The gelled nutritional composition of the present embodiment contains lipids, proteins, carbohydrates, vitamins and minerals.
1) The energy value of the composition is 0.8 kcal / g or more and 1.2 kcal / g or less.
2) As a protein, 1.7 g or more of whole milk protein and 0.25 g or more of casein are contained per 100 g of the composition.
3) The total amount of magnesium derived from the whole milk protein and casein is 1.3 mg or more per 900 kcal of the composition, and the total amount of calcium derived from the whole milk protein and casein is 34.9 mg per 900 kcal of the composition. That's it,
4) The composition contains 220 mg or more of magnesium and 500 mg or more of calcium per 900 kcal.
5) Per 900 kcal of the composition, containing 30 μg or more of selenium, 10 μg or more of chromium, 30 μg or more of molybdenum, and 130 μg or more of iodine, whichever is selected from one or more, as a mineral.
6) Agar is contained in an amount of 0.15% by weight or more and 0.40% by weight or less, alginic acid or a salt thereof is contained in an amount of 0.125% by weight or more and 0.40% by weight or less, and the viscosity is 3,000 mPa · s or more and 17,000 mPa · s. Is below
7) A total of 2.0 g or more and 5.7 g or less of a chelating agent selected from citric acid or a salt thereof, phosphoric acid or a salt thereof, and EDTA or a salt thereof per 900 kcal of the composition, and 1 per 900 kcal of the composition. .. Contains 1 g or more and less than 3.7 g of the phosphoric acid or a salt thereof.

As whole milk protein, lactose was removed from whole milk itself, whole milk concentrate, protein prepared from whole milk, skim milk, skim milk concentrate, milk protein concentrate (sometimes referred to as MPC), and skim milk powder. , Comprehensive milk protein and the like, and among them, it is preferable to use a milk protein concentrate (for example, a content of about 80 to 82% of protein).
Casein (for example, content of about 90 to 92% protein) is acid casein such as lactic acid casein, casein hydrochloride, casein sulfate or a mixture thereof separated from milk by a conventional method; casein salt such as sodium casein and casein calcium. Caseinate consisting of

The gel-like nutritional composition of the present embodiment contains 1.7 g or more, preferably 2.0 g or more and 7.5 g or less, and more preferably 2.5 g or more and 6.5 g or less of total milk protein per 100 g of the composition as a protein. , More preferably 3.0 g or more and 5.5 g or less. Further, the gel-like nutritional composition of the present embodiment contains 0.25 g or more, preferably 0.25 g or more and 3.6 g or less, more preferably 0.54 or more and 2.0 g or less of casein as a protein per 100 g of the composition. More preferably, it contains 0.88 g or more and 1.9 g or less.
In one embodiment, the gel-like nutritional composition of the present embodiment has a total ratio of total milk protein and casein (in terms of protein amount) of 75% by weight or more, preferably 82% by weight or more. , More preferably 92% by weight or more, further preferably 95% by weight or more, particularly preferably 98% by weight or more, and most preferably 100% by weight.

In one embodiment, the gel-like nutritional composition of the present embodiment does not contain either an animal proteolytic product or a vegetable proteolytic product, and in one embodiment, the gel-like nutritional composition of the present embodiment is animal-based. Contains neither proteolytics nor vegetable proteolytics. Animal proteolytic products and vegetable proteolytic products are proteins obtained by decomposing proteins with acids or enzymes, and are also used in nutritional compositions due to their good dispersibility. You may feel an unpleasant odor due to (so-called protein).

The gel-like nutritional composition of the present embodiment contains more than casein in the protein and contains whole milk protein. Although not bound by theory, this configuration allows calcium to be compounded in a protein-bound form and contains high concentrations of magnesium and calcium by binding free magnesium and calcium with casein. Can be made to.

The ratio of the casein to the whole milk protein is preferably 1: 1.1 to 1:13, and more preferably 1: 1.1 to 1: 4.3 in terms of the weight ratio of the contained protein. Preferably, 1: 1.1 to 1: 2.9 is more preferable, and 1: 2.5 to 1: 2.8 is particularly preferable. When the amount of whole milk protein is larger than that of casein, magnesium and calcium can be contained as the whole milk protein, so that it becomes stable even if a large amount of minerals are contained, which is preferable. Further, when the total milk protein is 13 times by weight or less of casein, it is preferable from the viewpoint that the gel state of the nutritional composition can be more easily stabilized. In the calculation of the above ratio, casein contained in whole milk protein shall not be extracted as casein.
In one embodiment, the gel-like nutritional composition of the present embodiment contains less than 2 g / 100 g of whey (other than whey contained in whole milk protein) in the protein, preferably 1 g / 100 g or less, more preferably 0. It is 7 g / 100 g or less, and more preferably does not contain whey.

The protein content in the gel-like nutritional composition of the present embodiment is preferably 13 to 30%, more preferably 13 to 19% in terms of energy ratio. If the protein content is more than 30% in energy ratio, the nutritional balance of the PFC ratio of the dietary intake standard of the Ministry of Health, Labor and Welfare may be poor, and if it is less than 13%, the protein intake may be insufficient. There is. The energy ratio shall be calculated as 4 kcal / g.

The lipid contained in the gel-like nutritional composition of the present embodiment is generally not particularly limited as long as it can be orally or tube-administered. For example, vegetable oils such as soybean oil, egoma oil, perilla oil, sunflower oil, safflower oil, algae oil, canola oil, palm oil, corn oil, corn oil, coconut oil, olive oil, rice oil; fish oil, beef oil, etc. Animal oils and fats; MCTs (neutral fats, medium chain length fatty acids); highly unsaturated fatty acids such as eicosapentaenoic acid, docosahexaenoic acid, linolenic acid, linoleic acid; and the like. One type of lipid may be used alone, or two or more types may be mixed and used. From the viewpoint of sufficiency of essential fatty acids, it is preferable to use a combination of a plurality of types of lipids.

The lipid content in the gel-like nutritional composition of the present embodiment is preferably 30% or less, more preferably 20% to 30% in terms of energy ratio. When the lipid content is 30% or less in terms of energy ratio, the nutritional balance of the PFC ratio is good and preferable. The energy ratio shall be calculated as 9 kcal / g. When the content of lipid is 20% or more in terms of energy ratio, essential fatty acids can be replenished as lipid, which is preferable.

The carbohydrate contained in the gel-like nutritional composition of the present embodiment is generally not particularly limited as long as it can be orally or tube-administered. For example, powdered candy, starch, dextrin, maltodextrin, lactose, sucrose, glucose, fructose, maltose and the like can be mentioned. One type of carbohydrate may be used alone, or two or more types may be mixed and used. In particular, powdered candy and / or maltodextrin are preferable from the viewpoint of suppressing sweetness and being economical.

The content of carbohydrates in the gel-like nutritional composition of the present embodiment is determined by the blending amount of protein and lipid, and the blending amount varies as appropriate, but the energy ratio is preferably 50% to 65%. When the carbohydrate content is 50% to 65% in terms of energy ratio, the nutritional balance of the PFC ratio is improved, which is preferable. The energy ratio shall be calculated assuming that the energy of carbohydrates is 4 kcal / g.

The gelled nutritional composition of the present embodiment contains vitamins and minerals. As the vitamins and minerals, for example, those described in the Japanese Dietary Intake Standards (Non-Patent Document 1) can be mentioned. Examples of vitamins include Vitamin A, Vitamin D, Vitamin E, Vitamin K, Vitamin B1, Vitamin B2, Niacin, Vitamin B6, Vitamin B12, Folic acid, Pantothenic acid, Biotin and Vitamin C. It is sufficient that one or more of them are contained, and it is preferable that all of them are contained. Examples of minerals include calcium, magnesium, phosphorus, iron, zinc, copper, manganese, iodine, selenium, chromium and molybdenum. The gelled nutritional composition of the present embodiment contains at least magnesium, calcium, selenium, chromium, molybdenum and iodine, and more preferably one or more of phosphorus, iron, zinc, copper and manganese. It is more preferable to include all. In one embodiment, the gelled nutritional composition of the present embodiment contains various vitamins and minerals, so that the vitamins and minerals required for one day can be ingested only from the nutritional composition.

The gelled nutritional composition of the present embodiment is 220 mg or more, preferably a recommended amount for women, which is the minimum value (female over 75 years old) that satisfies the estimated average required amount of magnesium for each age group of 18 years or older per 900 kcal of the composition. 290 mg or more, more preferably 310 mg or more, still more preferably 370 mg or more. This magnesium may be contained in other components such as whole milk protein and casein. It is preferable that magnesium is contained in an amount of 310 mg / 900 kcal or more because it meets the estimated average requirement of the dietary intake standard for those aged 18 years or older, and it is more preferable that magnesium is contained in an amount of 370 mg / 900 kcal or more because the recommended amount of the dietary intake standard for all ages can be satisfied. The upper limit of magnesium is not particularly limited, but can be, for example, the same as the upper limit of calcium compounding described below, and in one embodiment, for example, it can be about half of the amount of calcium.

The gelled nutritional composition of the present embodiment has a minimum value (female of 75 years or older) of 500 mg or more, preferably 650 mg or more, which satisfies the estimated average required amount of calcium for each age group of 18 years or older per 900 kcal of the composition. It can preferably contain 800 mg or more. For example, calcium can be blended in the range of 650 to 2500 mg, preferably 700 to 2500 mg, more preferably 750 to 1333 mg, still more preferably 800 to 1250 mg, for example 815 to 1250 mg, per 900 kcal of the composition. This calcium may be contained in other components such as whole milk protein and casein. It is preferable to mix calcium at 650 mg / 900 kcal or more because it meets the estimated average requirement of the dietary intake standard for 18 years or older, and when it is blended at 800 mg / 900 kcal or more, it meets the recommended amount of the dietary intake standard for 18 years or older. It is more preferable because it can be done. In particular, when calcium is blended in the range of 1250 mg / 900 kcal or less, for example, even when ingesting 1500 kcal of energy per day, it does not exceed the tolerable upper limit of 2500 mg, so that it is preferably 800 mg / 900 kcal. When compounded, the recommended amount of calcium can be ingested when 900 kcal is ingested, and even if 1500 kcal is ingested, there is a margin up to the tolerable upper limit, and it is possible to ingest from other foods. Further, in one embodiment, particularly when calcium is blended in the range of 1250 mg / 900 kcal or less, even when 1800 kcal of energy is ingested per day, the tolerable upper limit of 2500 mg is not exceeded, which is preferable, 800 mg. When blended so as to be / 900 kcal, the recommended amount of calcium can be ingested when 900 kcal is ingested, and even if 1800 kcal is ingested, there is a margin up to the tolerable upper limit, and intake from other foods is also possible.

From the viewpoint of stability, the gel-like nutritional composition of the present embodiment has a total amount of magnesium derived from the whole milk protein and casein of 1.3 mg or more per 900 kcal of the composition, and the upper limit thereof is 370 mg or less. It is preferably 13 mg or more, more preferably 20 mg or more, and even more preferably 30 mg or more. Similarly, the total amount of calcium derived from the whole milk protein and casein per 900 kcal of the composition is preferably 34.9 mg or more, and the upper limit thereof is preferably 880 mg or less, and more preferably 88 mg or more. It is preferably 200 mg or more, more preferably 400 mg or more, further preferably 640 mg or more, and particularly preferably 700 mg or more.

The gel-like nutritional composition of the present embodiment contains minerals, preferably one or more minerals selected from selenium, chromium, molybdenum and iodine, and more preferably all of them. In particular, per 900 kcal of the composition, the mineral preferably contains 1 or more selected from 30 μg or more of selenium, 10 μg or more of chromium, 30 μg or more of molybdenum, and 130 μg or more of iodine, and more preferably all of them.

The content of vitamins and minerals other than the above can be preferably set to satisfy the recommended amount or the standard amount of intake described in the dietary intake standard. The following is the daily dietary intake standard of each vitamin and mineral calculated from Non-Patent Document 1, and in one embodiment, any one or more of the following, preferably 5 or more, more preferably 10 per 900 kcal of the composition. Above, more preferably 15 or more, and particularly preferably an amount satisfying all of them is preferable. Furthermore, vitamins and minerals not listed below may be included.

For example, in the case of an adult aged 18 years or older, the recommended amount / standard amount of intake of each component at the time of daily intake is set as follows (see Non-Patent Document 1).
Vitamin A (retinol palmitate) 900-2700 μg RE (retinol equivalent), vitamin D (cholecalciferol) 8.5-100 μg, vitamin E (tocopherol acetate) 7.0-650 mg (α-tocopherol equivalent), vitamin K 150 μg or more , Vitamin B ₁ (thiamine chloride hydrochloride) 1.4 mg or more (1101 μg or more in terms of thiamine), Vitamin B ₂ (riboflavin) 1.6 mg or more, niacin (nicotinic acid amide) 15 to 250 mg, vitamin B ₆ (pyridoxin) 1.4-40 mg, vitamin B ₁₂ (cyanocobalamine) 2.4 μg or more, folic acid 240-900 μg, pantothenic acid 6 mg or more, biotin 50 μg or more, vitamin C (ascorbic acid) 100 mg or more, phosphorus 1000-3000 mg, iron 11-40 mg, Zinc 11 to 30 mg, manganese 4.0 to 11 mg, copper 0.9 to 7 mg, iodine 130 to 3000 μg, selenium 30 to 350 μg, chromium 10 to 500 μg, molybdenum 30 to 500 μg.
In consideration of this, when vitamins and minerals are blended in the gel-like nutritional composition of the present embodiment, it is preferable to blend them so as to satisfy the following per 900 kcal of the composition, keeping in mind that 1500 kcal of the daily intake can be taken.
Vitamin A (retinol palmitate) 900-1350 μg RE, vitamin D (cholecalciferol) 8.5-50 μg, vitamin E (tocopherol acetate) 7.0-325 mg, vitamin K 75 μg or more, vitamin B ₁ (thiamine chloride hydrochloride) Salt) 1.4 mg or more, Vitamin B ₂ (riboflavin) 1.6 mg or more, Niacin (nicotinic acid amide) 15 to 125 mg, Vitamin B ₆ (pyridoxin) 1.4 to 20 mg, Vitamin B ₁₂ (cyanocobalamine) 2.4 μg or more , Folic acid 240-450 μg, pantothenic acid 6 mg or more, biotin 50 μg or more, vitamin C (ascorbic acid) 100 mg or more, phosphorus 1000-1500 mg, iron 11-20 mg, zinc 11-15 mg, manganese 4.0-5.5 mg, copper 0 .9 to 3.5 mg, iodine 130 to 1500 μg, selenium 30 to 175 μg, chromium 10 to 250 μg, molybdenum 30 to 250 μg.
In one embodiment, the gelled nutritional composition of the present embodiment contains less than 2.7 mg of vitamin B1 _per 900 kcal of the composition.

Since potassium may tend to increase in blood concentration, it is preferable to lower it from the dietary intake standard from the viewpoint of safety (JJPEN. Vol. 19 No. 6, 1997, p567-633). ..
The minimum required amount of sodium is 1.5 g in terms of salt, and it is less than 6 g when there is salt restriction due to hypertension. It is preferable to set it so that (2009 edition of the hypertension treatment guideline).
From the viewpoint of safety, it is preferable that phytonadione is lower than the dietary intake standard from the viewpoint of preventing medical accidents due to the interaction of warfarin. For the same reason, it is preferable to add vitamin K in a amount smaller than the dietary intake standard of 150 μg.

In the gel-like nutritional composition of the present embodiment, the mass ratio (Ca / P) of calcium and phosphorus is preferably 0.74 or more. When Ca / P is 0.74 or more, the bone density is significantly higher than that when less than 0.74 is blended (Japanese dietary intake standard [2010 version], P202).

The gel-like nutritional composition of the present embodiment has an energy value of preferably 0.8 to 1.2 kcal / g, more preferably 0.9 to 1.2 kcal / g, and further preferably 0.95 to 1.1 kcal / g. g. The energy value can be adjusted within the range of the energy ratio of the various components described above. By adjusting the energy value to 0.9 kcal / g or more, the intake amount can be reduced and the administration time can be shortened, so that the burden on the recipient can be reduced.

The gel-like nutritional composition of the present embodiment contains agar and alginic acid or a salt thereof as a thickener. More specifically, the agar is contained in an amount of 0.15% by weight or more and 0.40% by weight or less, preferably 0.20% by weight or more and 0.40% by weight or less so that a composition having a viscosity range described later can be obtained, more preferably. Contains 0.35% by weight or less, more preferably 0.30% by weight or less, and also converts arginic acid or a salt thereof (total if containing arginic acid and its salts, or in the case of a salt of argicic acid, the amount of arginic acid). ) 0.125% by weight or more and 0.40% by weight or less, preferably 0.15% by weight or more and 0.40% by weight or less, more preferably 0.15% by weight or more and 0.35% by weight or less, still more preferably. 0.20% by weight or more and 0.30% by weight or less can be contained. If the amount added is small, the gel will not be uniform and in good condition without lumps, and if the amount added is large, the gel will be hard and problems will occur in tube passage. By making it gel-like (semi-solid), it is possible to reduce the time for energy intake, and it is also possible to accelerate recovery by using that amount of time for rehabilitation and the like. The gelled nutritional composition of the present embodiment contains agar and alginic acid or a salt thereof in the above range, and may contain other thickeners as long as a predetermined viscosity described later can be obtained, but in one embodiment, The gelled nutritional composition of the present embodiment contains only agar and alginic acid or a salt thereof as thickeners from the viewpoint described later.

The type of agar is not particularly limited, and canten and canten powder listed in the Japanese Pharmacopoeia, agar powder as a food material, stick agar, quick-dissolving agar, and the like can be used. The types of alginic acid and its salts are not particularly limited, and those of the pharmaceutical additive standard and those of the food additive standard can be used. The type of alginate is not particularly limited, and sodium salts, calcium salts and the like can be used.

The viscosity of the gel-like nutritional composition of the present embodiment is 3000 to 17000 mPa · s, preferably 4000 to 16000 mPa · s, more preferably 4500 to 15000 mPa · s, still more preferably 5000 to 14000 mPa · s, for example. It is about 5000 to 13000 mPa · s. Viscosity means the value measured by the method specified in the 17th revised Japanese Pharmacopoeia General Test Method <2.53> Viscosity Measurement Method. If the viscosity is too low, water separation is likely to occur, the shape-retaining force is weak in the stomach, and reflux esophagitis or the like is likely to occur. If the viscosity is too high, the gel will be stiff and tend to have problems with tube passability.

In one embodiment, the gel-like nutritional composition of the present embodiment is prepared by filling a 50 ml catheter tip syringe with about 30 g of a gel-like nutritional composition sample by the method of the example described later, and 20 Fr. When the extrusion force when ejected from the syringe at a speed of 65% was measured using a compression tester (SV-55C-20H: Imada Seisakusho Co., Ltd.) after attaching the PEG tube of No. 1 to the syringe (measurement temperature: 20 ° C.). It has a pushing force of preferably 45 N or less, more preferably 40 N or less.

The combination of agar and alginic acid or a salt thereof makes it difficult for the gel to disintegrate even under acidic conditions such as in the stomach and reduces reflux into the esophagus, but the concentration of the gel-like nutritional composition is high and it is derived from minerals and the like. It has been found that when a large amount of ions are contained, a gel-like composition that is stable for a long period of time cannot be obtained by simply using this combination. In this respect, it was thought that such a defect could be eliminated by adding or increasing the amount of the chelating agent, but as a result of examination, it was found that the chelating agent became unstable on the contrary. As the chelating agent, one selected from citric acid or a salt thereof, phosphoric acid or a salt thereof, and EDTA or a salt thereof can be used, and for example, sodium citrate (sodium dihydrogen citrate, disodium citrate, etc.) can be used. Citrates such as trisodium citrate), potassium citrate (potassium dihydrogen citrate, dipotassium citrate, tripotassium citrate, etc.), citrate, potassium phosphate (potassium dihydrogen phosphate, phosphate, etc.) Dipotassium, tripotassium phosphate, etc.), phosphates such as sodium dihydrogen phosphate, disodium phosphate, trisodium phosphate, etc., and EDTA can be used. In one embodiment, preferably sodium citrate (sodium dihydrogen citrate, disodium citrate, trisodium citrate, etc.), potassium citrate (potassium dihydrogen citrate, dipotassium citrate, tripotassium citrate, etc.). , Citric acid, potassium phosphate (potassium dihydrogen phosphate, dipotassium phosphate, tripotassium phosphate, etc.), EDTA can be used as a chelating agent, more preferably trisodium citrate, tripotassium citrate and A chelating agent selected from dipotassium phosphate can be used.

As the chelating agent, 1 type may be used, or 2 types, 3 types or more may be used. In one embodiment, the citrate and the phosphate can be used in combination, for example, sodium citrate (trisodium citrate) and / or potassium citrate and dipotassium phosphate can be used in combination. can.

The amount of the chelating agent added is 2.0 g or more and 5.7 g or less, preferably 3.0 g or more and 5.7 g or less, and more preferably 3.2 g or more and 5. It can be 5 g or less, more preferably 3.4 g or more and 5.3 g or less, and particularly preferably 3.6 g or more and 5.1 g or less, for example, 5.0 g or less. Insufficient amounts of chelating agent can result in inadequate protein lysis. Further, if the amount of the chelating agent is too large, the composition (gel) may become non-uniform.

Further, in the nutritional composition of the present embodiment, the content of phosphoric acid or a salt thereof (for example, dipotassium phosphate) in the chelating agent has a great influence on the manufacturability. For example, if 2.3 g of phosphoric acid or a salt thereof is used per 900 kcal of the composition, other chelating agents (eg, sodium citrate (trisodium citrate) and / or potassium citrate) are included. Even if it is not present, there is no problem in manufacturability and the nutritional composition can be satisfactorily produced. As described above, when the chelating agent is phosphoric acid or a salt thereof alone, the content thereof is preferably 2.3 g or more per 900 kcal of the composition in terms of manufacturability. On the other hand, when phosphoric acid or a salt thereof is combined with another chelating agent (for example, sodium citrate and / or potassium citrate), the content thereof is 1.1 g per 900 kcal of the composition in terms of manufacturability. The above is preferable, and 2.3 g or more is further preferable. On the other hand, the upper limit of the content of phosphoric acid or a salt thereof is preferably less than 3.7 g per 900 kcal of the composition from the viewpoint of gel stability. From the above, from the viewpoint of stability and manufacturability of the composition, the content of phosphoric acid or a salt thereof is 1.1 g or more and less than 3.7 g per 900 kcal of the composition.

Since the gel-like nutritional composition of the present embodiment contains a large amount of minerals and the like, it is considered that an amount of a chelating agent corresponding to the amount is required. However, contrary to expectations, the amount of the chelating agent should be within a certain range. A gel-like composition stable for a long period of time was obtained. From the above viewpoint, the weight ratio of the total amount of magnesium and calcium (magnesium and calcium equivalent) to the amount of chelating agent (non-hydrate equivalent) per 900 kcal of the gel-like nutritional composition of the present embodiment is, for example, 1: 4. It can be 5.5 or less, preferably 1: 4.4 or less, more preferably 1: 4.3 or less, and particularly preferably 1: 4.2 or less. The lower limit is preferably 1: 1 or more, and more preferably 1: 2.4 or more. Further, in one embodiment, the weight ratio of the amount of calcium per 900 kcal or 100 g of the gel-like nutritional composition of the present embodiment: the amount of the chelating agent (non-hydrate equivalent) can be 1: 7.0 or less. It is preferably 1: 6.5 or less, and more preferably 1: 6.0 or less. The lower limit is 1: 1 or more, preferably 1: 3.4 or more.

In one embodiment, the gel-like nutritional composition of the present embodiment preferably has a pH higher than 5.5 and a pH of 7.0 or less. If it is out of this range, a non-uniform gel is likely to occur, and the decrease of various vitamins during storage may be accelerated.

If necessary, the gel-like nutritional composition of the present embodiment may be added with an emulsifier, salts different from the chelating agent, fruit juice, flavoring, suspending agent, stabilizer and the like. For example, as the emulsifier, lecithin, glycerin fatty acid ester, enzymatically decomposed lecithin, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester and the like can be used alone or in combination.

The gel-like nutritional composition of the present embodiment contains water in addition to the above-mentioned components such as proteins, lipids, carbohydrates, vitamins and minerals. The method for producing a gel-like nutritional composition of the present invention is not particularly limited as long as a desired gel-like nutritional composition can be obtained, and for example, it can be produced as follows.
(1) A liquid nutritional composition is prepared by adding the above-mentioned proteins, carbohydrates, vitamins, minerals, oils and fats and, if necessary, an emulsifier to water or warm water and emulsifying with a homogenizer.
(2) Add and mix agar that has been heated and dissolved in advance and a solution of alginic acid or a salt thereof. When the chelating agent is added at the time of dissolving alginic acid or a salt thereof, it also functions as a dissolution aid, but the administration order and the like are not particularly limited as long as a uniform composition can be obtained.
(3) If necessary, fill a pouch such as an aluminum pouch or a container such as a soft bag, and sterilize by heating with a retort or the like. As the heat sterilization method, a conventional method may be followed, and a known soft synthetic resin, a laminate of paper and metal leaf, or the like can be appropriately used for the container.
The administration order of each component is not particularly limited as long as a uniform desired gel-like nutritional composition can be obtained, and a high-pressure homogenizer may be appropriately used at each administration step, if necessary.

The gel-like nutritional composition of the present embodiment prepared in this manner is stable without aggregation or precipitation, and is stable even when stored at room temperature for a long period of time, for example, 2 weeks or 4 weeks. be. In the present embodiment, the stable gel-like nutritional composition means that after heat sterilization and storage at room temperature for 2 weeks or 4 weeks, there is no aggregation or precipitation, and the gel-like nutritional composition does not become non-uniform. In one embodiment, the gelled nutritional composition of the present embodiment is stable and does not become non-uniform even when stored at 25 ° C. and 65% RH for 13 months.

Since the gel-like nutritional composition of the present embodiment is gel-like, it can suppress gastroesophageal reflux and is also suitable for enteral nutritional compositions.

Hereinafter, the present invention will be further described with reference to Examples and Comparative Examples, but the present invention is not limited to the following examples. In the following, the term "non-uniform" in the nutritional composition (formulation) means that the gelation is layered, local gel of agar is observed, and / or the hardness is non-uniform. It means that. In addition, the nutritional composition in which such "non-uniformity" was not observed was evaluated as "stable" (excellent in stability).

(Comparative Example 1: Addition of vitamins and minerals to a gelled nutritional composition)
When preparing a semi-solid preparation for the intestine containing Lacol NF (manufactured and sold by NN Otsuka Pharmaceutical Co., Ltd.), which is a gel-like nutritional composition using soybean protein as a protein, the Japanese dietary intake is equivalent to 900 kcal. Based on the standard (Non-Patent Document 1), when a standard amount of vitamins and minerals for one day including selenium, chromium, molybdenum, choline, and carnitine were added and mixed, local gelation occurred and the pharmaceutical product was prepared. Became uneven. In particular, it was considered that local gelation occurred due to the increase in calcium concentration and magnesium concentration.

(Comparative Example 2: Gelation of liquid nutritional composition)
Enteral solution containing Inoras, which is a liquid nutritional composition (manufactured and sold by NN Otsuka Pharmaceutical Co., Ltd.), is 1.6 kcal / mL (the total amount of milk protein per 100 mL is 5.73 g, and the amount of casein is 1.91 g). However, when this was produced, it was diluted to 1.0 kcal / g to prepare a nutritional composition containing vitamins and minerals for one day, and emulsified with a high-pressure homogenizer. Then, a heat-dissolved agar solution and an alginic acid solution dissolved in water using potassium carbonate as a dissolution aid were added, and a mixture containing 0.25 g each of agar and alginic acid was dissolved and then added per 100 g. The obtained composition was filled in an aluminum pouch container, heat-treated and sterilized. After production, a uniform gel was obtained as compared with Comparative Example 1, but partially non-uniform parts were observed. The total amount of milk protein per 100 g was 3.58 g, and the amount of casein was 1.19 g. The amount of sodium citrate (trisodium citrate dihydrate) was 2662 mg per 900 kcal. When gelation was attempted without dilution, the properties deteriorated.

From the results of Comparative Examples 1 and 2, the method of simply adding vitamins and minerals to the conventional gel-like nutritional composition and the method of gelling the conventional liquid nutritional composition with a gelling agent are stable and tube-administered. It has been clarified that a gel-like nutritional composition containing sufficient vitamins and minerals, which is also suitable for the above, cannot be obtained.

(Comparative Example 3: Increase in sodium citrate 1)
Since the gel-like nutritional composition of Comparative Example 2 has a high ion concentration including calcium ions, sodium citrate, which is a chelating agent, was increased 1.25 times for the purpose of further stabilizing the gel-like nutritional composition. The composition was prepared in the same manner as in Comparative Example 2 except for the amount of sodium citrate. However, the same or slight deterioration in properties and stability as in Comparative Example 2 was observed.

(Comparative Example 4: Increase in sodium citrate 2)
Based on the dietary intake standard, the amount of sodium citrate was further increased (1.56 times that of Comparative Example 2), and a gel-like nutritional composition was prepared by the same method as in Comparative Example 3 except for the amount of sodium citrate. Compared with Comparative Example 3, the properties and stability were further deteriorated. In addition, some charring was observed during the heat treatment.

(Example)
7.5 L of warm water at 40-60 ° C, 800 g of milk protein concentrate (protein content about 80%) as whole milk protein, 260 g of casein sodium (protein content about 90%) as casein, 540 g of fat and oil containing emulsifier as lipid, dextrin as carbohydrate Using 2800 g of vitamins and a mixture of vitamins and minerals having the following composition as vitamins and minerals, the final concentration should be the PFC ratio, casein: whole milk protein ratio, Ca / P ratio, Mg concentration, Ca concentration and energy amount shown in Table 3. Was mixed with. The milk protein concentrate was 4 g and casein was 1.3 g per 100 g of the final nutritional composition.

Vitamin and mineral mixture per 900 kcal, Vitamin A (retinol palmitate): 900 μg RE, Vitamin B ₁ (thiamin chloride hydrochloride): 1.4 mg, Vitamin B ₂ (riboflavin): 1.6 mg, Vitamin B ₆ ( Pyridoxin): 1.4 mg, Vitamin B ₁₂ (cyanocobalamine): 4.5 μg, Vitamin D (cholecalciferol): 15 μg, Vitamin E (tocopherol acetate): 22.5 mg, Vitamin C (ascorbic acid): 200 mg, niacin (Nicotinic acid amide): 15.0 mg, pantothenic acid: 6.0 mg, folic acid: 240 μg, vitamin K: 75 μg, biotin: 50.0 μg, phosphorus: 1000 mg, iron: 11.0 mg, zinc: 11.0 mg, copper: A mixture of 0.9 mg, manganese: 4.0 mg, iodine: 130 μg, selenium: 50.0 μg, chromium: 40.0 μg, molybdenum: 30.0 μg was used.
Calcium and magnesium were added as calcium lactate hydrate and magnesium chloride so as to have the amounts shown in Table 1 in total with the amounts contained in other components such as whole milk protein. As an example, in the case of Example 2, 998 mg of calcium lactate hydrate and 2288.9 mg of magnesium chloride were added.

It was emulsified with a high-pressure homogenizer, then a heat-dissolved agar solution and an alginic acid solution dissolved in water using potassium carbonate as a dissolution aid were added, and then heat-treated to sterilize the gel-like nutritional composition. The agar concentration and the alginic acid concentration were added so that the final concentration was the concentration shown in Table 3. The chelating agent per 900 kcal of the final nutritional composition is as shown in Table 3.

The viscosity and pushing force of the obtained composition were measured using the following methods. For some compositions, viscosity measurements were also performed after storage at room temperature for 2 and 4 weeks.
[Viscosity measurement]
After storing the nutritional composition at 20 ° C. for 10 minutes, 20 mL was collected and measured using a single cylindrical rotational viscometer (17th revised Japanese Pharmacopoeia General Test Method <2.53> Viscosity Measurement Method). .. The viscosities shown in Tables 3 and 4 were measured with a B-type viscometer, a rotation speed of 12 rpm, and 20 ° C.
[Measurement of pushing force]
Approximately 30 g of a gel-like nutritional composition sample was filled with a 50 ml catheter tip syringe (Terumo Corporation), and 20 Fr. PEG tube (Birdponsky NBR catheter: Medicon) was attached to the syringe and then discharged from the syringe at a speed of 65% using a compression tester (SV-55C-20H: Imada Seisakusho). The pushing force was measured (measurement temperature: 20 ° C.).
[PH measurement]
It was measured using a pH meter based on the 17th revised Japanese Pharmacopoeia pH measurement method <2.54>.

The gelled nutritional composition of the obtained example contained a guideline amount of vitamins and minerals for one day in an amount equivalent to 900 kcal, and the viscosity did not decrease even after storage for 4 weeks to 13 months. No extreme water separation or non-uniform properties were confirmed, and the composition was stable.

Table 3 also shows various compositions with different PFC ratios and different amounts of agar and alginic acid. In Table 3, the viscosity, pushing force and pH show the results for the measured ones, and Examples 10-1 to 10-3 are examples prepared in different production lots. In Example 2, the total amount of milk protein per 100 g was 3.58 g, and the amount of casein was 1.19 g. The amounts of the chelating agents in Table 3 are all expressed in mg / 100 g and are hydrate-equivalent values. Sodium citrate is trisodium citrate dihydrate (referred to as sodium citrate hydrate in the Japanese Pharmacy), potassium citrate is tripotassium citrate monohydrate, and dipotassium phosphate is anhydrous. used.

As for the amount of magnesium, Table 3 shows an example in which up to 370 mg of magnesium was blended per 900 kcal, but a larger amount could be easily blended. In addition, since the raw material is naturally derived and the viscosity of the final composition differs depending on the lot, the maximum and minimum viscosities of the measured values are described. The stability was less affected by the different lots.

Table 4 shows the results of measuring the viscosities of the gel-like nutritional compositions shown in Example 16 in Table 3 by changing the amounts of agar and alginic acid. Viscosity is the average value of the results of three measurements.

The gel-like nutritional composition of Comparative Example 1 contained soybean protein as a main protein, and even if vitamins and minerals were added thereto, a uniform composition could not be obtained. On the other hand, in the examples, a milk protein concentrate and casein are used as main proteins, and the amount of the chelating agent is adjusted to obtain a stable gel-like nutritional composition containing a large amount of minerals such as calcium. It was thought that it was possible.

The liquid nutritional composition of Comparative Example 2 originally contained a large amount of vitamins and minerals, but even if it was gelled, a stable gelled nutritional composition could not be obtained. Since the mineral content was high, the amount of the chelating agent was increased as in Comparative Examples 3 and 4, but the stability did not improve and deteriorated as compared with Comparative Example 2. On the other hand, in the examples, the amount of minerals added was adjusted together with the amount and type of protein added, and the amount of gelling agent and chelating agent most suitable for gelation was found, so that a large amount of minerals and the like were contained. Nevertheless, it was considered that a stable gel-like nutritional composition could be obtained.

The amounts of magnesium, calcium and chelating agent in typical examples and comparative examples are shown below. The total amount of chelating agent is shown as the amount without hydrate. In the examples and comparative examples shown in Table 5, the content of the non-hydrate of dipotassium phosphate was 2749.5 mg / 900 kcal (Inolas-containing enteral solution) and 2753.4 mg / 900 kcal (Comparative Example 2). It was 2320.2 mg / 900 kcal (Example 26) and 2663.4 mg / 900 kcal (Example 2).

Further, the nutritional compositions of each Example and Comparative Example were prepared in the same manner as in Example 1. Specifically, 7.5 L of warm water at 40 to 60 ° C., 800 g of milk protein concentrate (protein content of about 80%) as whole milk protein, 260 g of casein sodium (protein content of about 90%) as casein, and 540 g of fat and oil containing emulsifier as lipid. Using 2800 g of dextrin as a carbohydrate and a vitamin and mineral mixture having the following composition as vitamins and minerals, the final concentration is the PFC ratio shown in Table 6, casein: whole milk protein ratio, Ca / P ratio, Mg concentration, Ca concentration, energy. It was mixed to a certain amount. The milk protein concentrate was 4 g and casein was 1.3 g per 100 g of the final nutritional composition.

Vitamin and mineral mixture per 900 kcal, Vitamin A (retinol palmitate): 900 μg RE, Vitamin B ₁ (thiamin chloride hydrochloride): 1.4 mg, Vitamin B ₂ (riboflavin): 1.6 mg, Vitamin B ₆ ( Pyridoxin): 1.4 mg, Vitamin B ₁₂ (cyanocobalamine): 4.5 μg, Vitamin D (cholecalciferol): 15 μg, Vitamin E (tocopherol acetate): 22.5 mg, Vitamin C (ascorbic acid): 200 mg, niacin (Nicotinic acid amide): 15.0 mg, pantothenic acid: 6.0 mg, folic acid: 240 μg, vitamin K: 75 μg, biotin: 50.0 μg, phosphorus: 1000 mg, iron: 11.0 mg, zinc: 11.0 mg, copper: A mixture of 0.9 mg, manganese: 4.0 mg, iodine: 130 μg, selenium: 50.0 μg, chromium: 40.0 μg, molybdenum: 30.0 μg was used.
Calcium and magnesium were added as calcium lactate hydrate and magnesium chloride so as to have the amounts shown in Table 6 in total with the amounts contained in other components such as whole milk protein.

It was emulsified with a high-pressure homogenizer, then a heat-dissolved agar solution and an alginic acid solution dissolved in water using potassium carbonate as a dissolution aid were added, and then heat-treated to sterilize the gel-like nutritional composition. The agar concentration and the alginic acid concentration were added so that the final concentration was the concentration shown in Table 6. The chelating agent per 900 kcal of the final nutritional composition is as shown in Table 6.

In addition, the amount of magnesium derived from MPC / casein, the amount of calcium and the amount of chelating agent, and the amount of dipotassium phosphate in Examples and Comparative Examples in Table 6 are shown. The total amount of the chelating agent and the amount of dipotassium phosphate are shown in the amount not containing hydrate.

With respect to Tables 6 and 7, in the examples, the nutritional composition is capable of ingesting daily energy intake, can be blended with recommended daily intake amounts of vitamins and minerals, and is gel stable. A gel-like nutritional composition having excellent properties and uniformity was obtained.
On the other hand, in Comparative Examples 16 and 17, the gel was partially non-uniform, and the flow path was blocked by the precipitate when the homogenizer was passed through the homogenizer, and the manufacturability was slightly inferior.
Further, in Comparative Examples 7 to 15 and 20, the properties and stability were lower than those in Examples. Further, in Comparative Example 18, the flow path was obstructed by the precipitate when the homogenizer was passed through the product during production, and the productability was slightly inferior. Further, the nutritional composition of Comparative Example 19 was inferior in manufacturability due to frequent obstruction of the flow path due to the precipitate when the homogenizer was passed through the homogenizer.

The gel-like nutritional composition of the present invention is a stable nutritional composition that can easily ingest the daily energy intake, and further contains vitamins and minerals in the recommended daily intake amount. Is gel-like, so it is easy to ingest and store, it can suppress gastroesophageal reflux, and it is also suitable for intestinal administration. The gelled nutritional composition of the present invention has industrial applicability in the fields of medicine, rehabilitation, long-term care and the like.

Claims (8)

A gel-like nutritional composition containing lipids, proteins, carbohydrates, vitamins and minerals and having the following composition.
1) The energy value of the composition is 0.8 kcal / g or more and 1.2 kcal / g or less;
2) As a protein, 1.7 g or more of whole milk protein and 0.25 g or more of casein are contained per 100 g of the composition;
3) The total amount of magnesium derived from the whole milk protein and casein is 1.3 mg or more per 900 kcal of the composition, and the total amount of calcium derived from the whole milk protein and casein is 34.9 mg per 900 kcal of the composition. That's it;
4) The composition contains 220 mg or more of magnesium and 500 mg or more of calcium per 900 kcal;
5) The composition contains at least one selected from 30 μg or more of selenium, 10 μg or more of chromium, 30 μg of molybdenum or more and 130 μg or more of iodine as minerals per 900 kcal of the composition;
6) Agar is contained in an amount of 0.15% by weight or more and 0.40% by weight or less, alginic acid or a salt thereof is contained in an amount of 0.125% by weight or more and 0.40% by weight or less, and the viscosity is 3,000 mPa · s or more and 17,000 mPa · s. The following;
7) A total of 2.0 g or more and 5.7 g or less of a chelating agent selected from citric acid or a salt thereof, phosphoric acid or a salt thereof, and EDTA or a salt thereof per 900 kcal of the composition, and 1 per 900 kcal of the composition. .. Contains 1 g or more and less than 3.7 g of the phosphoric acid or a salt thereof. The gelled nutritional composition according to claim 1, wherein the ratio of the casein to the whole milk protein is 1: 1.1 to 1:13 in terms of the weight ratio of the contained protein. The gelled nutritional composition according to claim 1 or 2, wherein the whole milk protein is a milk protein concentrate. The gelled nutritional composition according to any one of claims 1 to 3, which does not contain animal protein degradation products and vegetable protein degradation products. The lipid content in the composition is 20% or more and 30% or less in terms of energy ratio.
The protein content in the composition is 13% or more and 30% or less in terms of energy ratio.
The gelled nutritional composition according to any one of claims 1 to 4, wherein the carbohydrate content in the composition is 50% or more and 65% or less in terms of energy ratio. The gelled nutritional composition according to any one of claims 1 to 5, which contains 310 mg or more of magnesium and 650 mg or more of calcium per 900 kcal of the composition. The gelled nutritional composition according to any one of claims 1 to 6, which comprises at least the following vitamins and minerals per 900 kcal of the composition.

Any one of claims 1 to 7, wherein the pH is higher than 5.5 and pH 7.0 or less, and the ratio of the total amount of magnesium and calcium per 900 kcal of the composition: the amount of the chelating agent is 1: 4.5 or less. The gelled nutritional composition according to the section.