JP7116044B2 - High calorie nutritional composition and package - Google Patents

Description

TECHNICAL FIELD The present invention relates to a high calorie nutritional composition and packaging, primarily for oral or tube feeding.

In recent years, with the aging population, attention has been paid to high-calorie nutritional compositions for supplementing nutrients that tend to be deficient in daily diets, and various nutritional supplements have been proposed and marketed so far (e.g., See Patent Document 1).

In particular, for elderly people with decreased appetite or dysphagia, ingesting a small amount of a high-calorie nutritional composition can provide sufficient energy and acquire the three major nutrients in a well-balanced manner. Furthermore, it is required that protein, lipid and carbohydrate as the three major nutrients are uniformly dispersed in the high-calorie nutritional composition to stabilize the high-calorie nutritional composition.

JP 2015-107075 A

The object of the present invention is to provide sufficient energy by ingesting a small amount, to acquire the three major nutrients in a well-balanced manner, and to uniformly disperse protein, lipid and carbohydrate as the three major nutrients. It is therefore an object of the present invention to provide a stabilized high-calorie nutritional composition and a package in which a container is filled with such a high-calorie nutritional composition.

Such objects are achieved by the present invention of the following (1) to ( 4 ).
(1) A high-calorie nutritional composition containing nutrients including proteins, lipids and carbohydrates, and organic acid monoglycerides and polyglycerol esters,
The protein is 10.0 g or more and 30.0 g or less in 100 mL, the lipid is 8.0 g or more and 30.0 g or less in 100 mL, the carbohydrate is 25.0 g or more and 40.0 g or less in 100 mL, the organic It contains an acid monoglyceride in a content of 0.5 g/100 mL or more and 1.5 g/100 mL or less, and the polyglycerol ester in a content of 0.3 g/100 mL or more and 0.8 g/100 mL or less, and has a calorific value of 2.5 kcal/g or more. 4.5 kcal/g or less, and a viscosity at 25°C of 500 mPa·s or more and 3,000 mPa·s or less .

( 2 ) The high-calorie nutritional composition according to ( 1 ) above, which has a pH of 3.0 or more and 4.0 or less.

( 3 ) The high-calorie nutritional composition according to (1) or (2) above, wherein the protein comprises a low-molecular weight protein having a weight average molecular weight of 1,000 or more and 8,500 or less.

( 4 ) A package comprising the high-calorie nutritional composition according to any one of (1) to ( 3 ) above and a container filled with the high-calorie nutritional composition.

According to the high-calorie nutritional composition of the present invention, it is possible to sufficiently replenish energy and acquire the three major nutrients in a well-balanced manner even by ingesting a small amount of the high-calorie nutritional composition. In addition, since the three major nutrients, protein, lipid and carbohydrate, can be uniformly dispersed in the high-calorie nutritional composition, the high-calorie nutritional composition can be stabilized.

Furthermore, in the package of the present invention, by filling the container with the high-calorie nutritional composition of the present invention, the size of the container, that is, the package can be reduced.

Hereinafter, the high-calorie nutritional composition of the present invention will be described in detail based on preferred embodiments.
The high calorie nutritional composition of the present invention contains nutrients including proteins, lipids and carbohydrates, organic acid monoglyceride and polyglycerol ester, and contains 0.5 g/100 mL or more and 1.5 g/100 mL of organic acid monoglyceride. Hereinafter, it is characterized by containing polyglycerin ester in a content of 0.3 g/100 mL or more and 0.8 g/100 mL or less and having a calorie of 2.5 kcal/g or more and 4.5 kcal/g or less. As a result, even by ingesting a small amount of the high-calorie nutritional composition, a sufficient amount of energy can be supplied, and the three major nutrients can be obtained in a well-balanced manner. In addition, since the three major nutrients, protein, lipid and carbohydrate, can be uniformly dispersed in the high-calorie nutritional composition, the high-calorie nutritional composition can be stabilized.

As described above, the high-calorie nutritional composition of the present invention contains protein, lipid, and carbohydrate as nutrients (three major nutrients), and has a calorific value of 2.5 kcal/g or more and 4.5 kcal/g. The type and content are appropriately selected as follows. In addition, organic acid monoglyceride and polyglycerin ester are included as emulsifiers in order to stabilize the high-calorie nutritional composition. These nutrients, organic acid monoglycerides, polyglycerol esters, and the like will be described below in order.

Protein is included in the high-calorie nutritional composition as a nutrient (three major nutrients) for supplying nitrogen sources and amino acids.

The protein content in the high-calorie nutritional composition is set to preferably about 10.0 g or more and 30.0 g or less, more preferably about 12.0 g or more and 16.0 g or less per 100 mL of the high-calorie nutritional composition. . As a result, the three major nutrients can be obtained in a well-balanced manner, and the calorie of the high-calorie nutritional composition can be set to 2.5 kcal/g or more and 4.5 kcal/g or less. 100 mL) can also provide sufficient energy. Also, if the protein content is less than the lower limit, depending on the type of protein, there is a risk that the amount required for protein synthesis in the body cannot be supplied. Furthermore, if the protein content exceeds the above upper limit, depending on the type of protein, the supply of protein may become excessive, and urea nitrogen may increase during catabolism, which may impose a burden on the kidneys.

Known proteins such as animal protein and vegetable protein can be used as the protein.

In this specification, the term "protein" includes low-molecular-weight amino acids regardless of the degree of polymerization of amino acids, and includes amino acids and peptides as protein degradation products in addition to proteins.

Examples of this protein include protein contained in milk and soybean protein.

More specifically, examples of those made from milk include casein, caseinate, whey, total milk protein (TMP), milk protein concentrate (MPC), whey protein concentrate (WPC), whey protein isolate (WPI), hydrolyzed whey peptide (WPH), and those made from soybeans include, for example, soybean protein, and one or more of these can be used in combination.

Commercially available products such as TMP, MPC, WPC, WPI, and soybean protein can be used. Casein Magnesium S (manufactured by Nippon Shinyaku Co., Ltd.), Casein Potassium S (manufactured by Nippon Shinyaku Co., Ltd.), Casein Sodium CW (manufactured by Nippon Shinyaku Co., Ltd.), WPC550 (manufactured by Nippon Shinyaku Co., Ltd.), Enlacto HG (manufactured by Nippon Shinyaku Co., Ltd.) ), Enlacto CC (manufactured by Nippon Shinyaku Co., Ltd.), PROGEL800 (manufactured by Nippon Shinyaku Co., Ltd.), Lacto Crystal (manufactured by Nippon Shinyaku Co., Ltd.), WPI18855 (manufactured by Fonterra), WPI18822 (manufactured by Fonterra), WPI1895 (manufactured by Fonterra) ), WPC392 (manufactured by Fonterra), WPC80 (manufactured by Fonterra), WPC7009 (manufactured by Fonterra), WPC164 (manufactured by Fonterra), WPC162 (manufactured by Fonterra), WPC132 (manufactured by Fonterra), WPC472 (manufactured by Fonterra) , Prolena 900 (manufactured by Fuji Oil Co., Ltd.), Prolena 700 (manufactured by Fuji Oil Co., Ltd.), Prolena 800 (manufactured by Fuji Oil Co., Ltd.), New Fujipro 3000 (manufactured by Fuji Oil Co., Ltd.), New Fujipro 1700N ( manufactured by Fuji Oil Co., Ltd.) and the like.

Examples of amino acids include essential amino acids such as valine, leucine, isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan, histidine, glycine, alanine, serine, cysteine, asparagine, glutamine, proline, tyrosine, aspartic acid, Examples include non-essential amino acids such as glutamic acid and arginine, and one or more of these can be used in combination.

These amino acids may be in the form of inorganic acid salts (hydrochlorides, etc.), organic acid salts (acetates, etc.), and in vivo hydrolyzable esters (methyl esters, etc.).

Furthermore, the peptide includes those obtained by polymerizing two or more of the above-described amino acids via peptide bonds (amide bonds), and one or more of these can be used in combination. Such peptides may be dipeptides, tripeptides, oligopeptides (about 10 amino acids), or polypeptides (several tens to hundreds of amino acids).

As for this peptide, it is possible to use either a protein that has undergone a low-molecular-weight treatment or a commercially available peptide. Specifically, well collagen derived from porcine collagen (manufactured by Nippon Shinyaku Co., Ltd.), SOLUGEL (manufactured by Nippon Pure Food Co., Ltd.), GELITA SOL NPE (manufactured by Nippi Co., Ltd.), GELITA SOL NPS (manufactured by Nippi Co., Ltd.) ), marine collagen NH derived from fish collagen (manufactured by Nippon Ham Co., Ltd.), and C-LAP derived from chicken collagen (manufactured by Nippon Ham Co., Ltd.). Also included are soybean peptides, casein peptides, whey peptides and the like.

In the present invention, such proteins preferably contain low-molecular-weight proteins (low-molecular-weight proteins) with a low degree of polymerization, that is, peptides or amino acids. As a result, the compatibility of the protein in the high-calorie nutritional composition increases, so even if the protein content in the high-calorie nutritional composition is increased to the above range, Proteins can be dissolved and combined more uniformly. Therefore, the generation of protein aggregates and precipitates in the high-calorie nutritional composition can be accurately suppressed or prevented, and the protein can be uniformly dispersed in the high-calorie nutritional composition.

The low-molecular-weight protein (low-molecular-weight protein) having a low degree of polymerization preferably has a weight-average molecular weight of about 1,000 to 8,500, more preferably about 1,000 to 5,000. more preferred. If the weight-average molecular weight of the low-molecular-weight protein is less than the above lower limit, it may not contribute to the emulsification stability of the high-calorie nutritional composition, depending on the type of protein. If the weight-average molecular weight of the low-molecular-weight protein exceeds the upper limit, the viscosity of the high-calorie nutritional composition may increase, depending on the type of protein.

Furthermore, the content of the low molecular protein in the high calorie nutritional composition is preferably about 6.5 g or more and 14.0 g or less, more preferably 8.0 g or more and 11.0 g or less per 100 mL of the high calorie nutritional composition. set to an extent. If the content of the low-molecular-weight protein is less than the above lower limit, the viscosity of the high-calorie nutritional composition may decrease depending on the type of low-molecular-weight protein. If the content of the low-molecular-weight protein exceeds the upper limit, the viscosity of the high-calorie nutritional composition may increase, depending on the type of low-molecular-weight protein.

By setting the weight-average molecular weight and content of the low-molecular-weight protein within the above range, the compatibility of the protein in the high-calorie nutritional composition is further improved, so that the above effects can be reliably exhibited. .

Proteins, amino acids, and peptides may be used singly or in combination of two or more. Also, proteins, amino acids, and peptides may be derived from flavors and the like.

Lipids are included in high-calorie nutritional compositions as nutrients (three major nutrients) that can be highly efficient sources of energy.

The lipid content in the high-calorie nutritional composition is set to preferably about 8.0 to 30.0 g, more preferably about 8.8 to 25.0 g per 100 mL of the high-calorie nutritional composition. . As a result, the three major nutrients can be obtained in a well-balanced manner, and the calorie of the high-calorie nutritional composition can be set to 2.5 kcal/g or more and 4.5 kcal/g or less, so that a small amount of the high-calorie nutritional composition can be taken. can also provide sufficient energy. If the lipid content in the high-calorie nutritional composition is less than the above lower limit, skin functions may be impaired depending on the type of lipid. If the lipid content exceeds the upper limit, the lipid supply becomes excessive, and depending on the type of lipid, obesity may be induced.

The lipid is not particularly limited as long as it can be ingested by humans, and examples thereof include saturated fatty acids, unsaturated fatty acids, vegetable oils, and animal fats and oils.

Saturated fatty acids include, for example, caprylic acid, capric acid, lauric acid, palmitic acid, stearic acid and the like, and one or more of these may be used in combination.

Examples of unsaturated fatty acids include oleic acid, palmitoleic acid, linoleic acid, arachidonic acid, and α-linolenic acid, and one or more of these can be used in combination.

Vegetable oils include, for example, coconut oil, corn oil, cottonseed oil, olive oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, safflower oil (safflower oil), sesame oil, soybean oil, sunflower oil, almond oil, and cashew oil. , Hazelnut Oil, Macadamia Nut Oil, Mongongo Oil, Pecan Oil, Pine Nut Oil, Pistachio Oil, Walnut Oil, Gourd Seed Oil, Buffalo Pumpkin Oil, Pumpkin Seed Oil, Watermelon Seed Oil, Amaranthus Oil, Apricot Oil, Apple Oil, Argan Oil, Avocado Oil, Babassu Oil, Moringa Oil, Borneo Butter, Cape Chestnut Oil, Cocoa Butter, Carob Oil, Coffea Oil, Coriander Seed Oil, Dika Oil, Flaxseed Oil, Grapeseed Oil, Hemp Oil, Kapok Seed Oil, Lalleman Chia Oil, Marula Oil, Meadowfoam Oil, Mustard Oil, Nutmeg Butter, Okra Oil, Papaya Oil, Perilla Oil, Pequi Oil, Pine Nut Oil, Poppy Oil, Prune Oil, Quinoa Oil, Niger Seed Oil, Bran Oil, Royle oil, thatcha inchi oil, camellia oil, thistle oil, tomato oil, wheat oil, perilla oil, sunflower oil, germ oil, coconut oil, peanut oil, etc., and one or more of these may be used in combination. can be used

Animal fats and oils include, for example, lard (lard), het (beef tallow), and the like, and one or more of these can be used in combination.

In addition, a lipid may be used individually or may be used in mixture of 2 or more types. Also, the lipid may be derived from a flavor or the like.

Carbohydrates are included in high calorie nutritional compositions as nutrients (macronutrients) to supply simple sugars.

The content of carbohydrates in the high calorie nutritional composition is set to preferably about 25.0 g or more and 40.0 g or less, more preferably about 32.0 g or more and 38.0 g or less per 100 mL of the high calorie nutritional composition. . As a result, the three major nutrients can be obtained in a well-balanced manner, and the calorie of the high-calorie nutritional composition can be set to 2.5 kcal/g or more and 4.5 kcal/g or less, so that a small amount of the high-calorie nutritional composition can be taken. can also provide sufficient energy. If the sugar content in the high-calorie nutritional composition is less than the above lower limit, it may not be possible to obtain a sufficient amount of calories, depending on the type of lipid. If the sugar content exceeds the upper limit, the sugar supply becomes excessive, and depending on the type of lipid, diabetes may be induced.

Carbohydrates are not particularly limited as long as they can be absorbed by the body and become a calorie source (energy source), and examples thereof include monosaccharides, disaccharides, and polysaccharides.

Monosaccharides include, for example, glucose (glucose), fructose (fructose), galactose and the like, and one or more of these can be used in combination.

Disaccharides include, for example, sucrose (sucrose), lactose (milk sugar), maltose (maltose), isomaltose, trehalose and the like.

Specific examples of polysaccharides include starch (amylose, amylopectin), dextrin and the like, and one or more of these may be used in combination, with dextrin being preferred.

Dextrin is a general term for substances in which several α-glucoses are polymerized through glycosidic bonds, and can be obtained by hydrolyzing starch. Dextrin has a slow rate of decomposition in the small intestine and is slowly absorbed, so it can prevent a rapid rise in blood sugar. Also, by using dextrin, the osmotic pressure of the high-calorie nutritional composition can be reduced, and osmotic diarrhea can be prevented. As the dextrin, either high-molecular-weight dextrin having a high degree of polymerization of α-glucose or low-molecular-weight dextrin having a low degree of polymerization of α-glucose may be used. is preferred. The low-molecular-weight dextrin is also called maltodextrin, and is usually polymerized from 3 to 5 α-glucoses.

This dextrin may be prepared by oneself or a commercially available product may be used. When preparing dextrin, known starches such as corn, waxy corn, wheat, rice, waxy rice, waxy milo, beans (broad beans, mung beans, adzuki beans, etc.), potatoes, sweet potatoes, tapioca, etc. are used. , can be prepared by hydrolysis by a known method. On the other hand, commercially available dextrins include, for example, TK-16 (manufactured by Matsutani Chemical Industry Co., Ltd.), Sandek #300 (manufactured by Sanwa Starch Kogyo Co., Ltd.), Sandek #250 (manufactured by Sanwa Starch Kogyo Co., Ltd.), Sundec #150 (manufactured by Sanwa Starch Industry Co., Ltd.) and the like.

The above carbohydrates may be used alone or in combination of two or more. Carbohydrates may also be derived from flavors and the like.

In the present invention, such carbohydrates preferably contain low-molecular-weight carbohydrates with a low degree of polymerization, ie, monosaccharides, disaccharides, or low-molecular-weight polysaccharides such as low-molecular-weight dextrin. As a result, the compatibility of carbohydrates in the high-calorie nutritional composition increases, so even if the carbohydrate content in the high-calorie nutritional composition is increased to the above range, Carbohydrates can be dissolved. Therefore, the generation of carbohydrate aggregates and precipitates in the high-calorie nutritional composition can be accurately suppressed or prevented, and the carbohydrates can be uniformly dispersed in the high-calorie nutritional composition.

The high-calorie nutritional composition may contain vitamins as nutrients in addition to the aforementioned nutrients of protein, lipid and carbohydrate (the three major nutrients).

Vitamins are not particularly limited, and include various vitamins such as vitamin A, vitamin E, vitamin K, vitamin B1, vitamin B2, niacin, pantothenic acid, vitamin B6, biotin, folic acid, vitamin B12, vitamin C, and carnitine. These may be used alone, or two or more of them may be mixed and used.

Preferred contents of various vitamins per 100 mL of the high-calorie nutritional composition are as follows.

Vitamin A: preferably 0-3000 μg, more preferably 20-250 μg
Vitamin D: preferably 0.1 to 50 μg, more preferably 0.1 to 5.0 μg
Vitamin E: preferably 1 to 800 mg, more preferably 0.2 to 5.0 mg
Vitamin K: preferably 0.5 to 1000 μg, more preferably 2 to 50 μg
Vitamin B1: preferably 0.01 to 10 mg, more preferably 0.1 to 3.0 mg
Vitamin B2: preferably 0.01 to 10 mg, more preferably 0.05 to 3.0 mg
Niacin: preferably 0.1-30 mg NE, more preferably 0.5-6 mg NE
Pantothenic acid: preferably 0.1-5.5 mg, more preferably 0.2-3.0 mg
Vitamin B6: preferably 0.01 to 6.0 mg, more preferably 0.1 to 3.0 mg
Biotin: preferably 0.1-100 μg, more preferably 1-20 μg
Folic acid: preferably 1 to 1000 μg, more preferably 10 to 100 μg
Vitamin B12: preferably 0.01 to 10 μg, more preferably 0.2 to 3.0 μg
Vitamin C: preferably 1-200 mg, more preferably 5-100 mg
Carnitine: preferably 1-300 mg, more preferably 10-70 mg

In addition, the lower limit and upper limit of the preferred range and more preferred range of various vitamins include the respective numerical values.

In addition, the high-calorie nutritional composition may contain minerals as nutrients in addition to the aforementioned nutrients of protein, lipid and carbohydrate (the three major nutrients).

Minerals are not particularly limited, and examples thereof include various minerals such as sodium, potassium, calcium, phosphorus, and magnesium. These may be used alone, or two or more of them may be used in combination. .

Preferred contents of various minerals per 100 mL of the high-calorie nutritional composition are as follows.

Sodium: preferably 50-300 mg, more preferably 100-190 mg
Calcium: preferably 10-200 mg, more preferably 30-100 mg
Phosphorus: preferably 1 to 350 mg, more preferably 25 to 150 mg
Magnesium: preferably 1-75 mg, more preferably 10-50 mg
Potassium: preferably 1-350 mg, more preferably 25-180 mg

In addition, the lower limit and upper limit of the preferred range and more preferred range of various vitamins include the respective numerical values.

Furthermore, the high-calorie nutritional composition may contain trace elements as nutrients in addition to the aforementioned nutrients of protein, lipid and carbohydrate (the three major nutrients).

The trace elements are not particularly limited, and examples thereof include various trace elements such as iron, zinc, copper, chlorine, iodine, manganese, selenium, chromium, and molybdenum. More than one species can be mixed and used.

The preferred contents of various trace elements per 100 mL of the high-calorie nutritional composition are as follows.

Iron: preferably 0.1-55 mg, more preferably 1-10 mg
Copper: preferably 0.01 to 1.0 mg, more preferably 0.06 to 0.6 mg
Chlorine: preferably 1 to 350 mg, more preferably 25 to 180 mg
Iodine: preferably 0.1 to 1000 μg, more preferably 1 to 100 μg
Manganese: preferably 0.01 to 10 mg, more preferably 0.1 to 2.0 mg
Selenium: preferably 0.1 to 450 μg, more preferably 1 to 35 μg
Zinc: preferably 0.1 to 20 mg, more preferably 1 to 10 mg
Chromium: preferably 0.1-30 μg, more preferably 1-20 μg
Molybdenum: preferably 0.1 to 30 μg, more preferably 1 to 20 μg

In addition, the lower limit and the upper limit of the preferable range and more preferable range of various trace elements include respective numerical values.

The high-calorie nutritional composition containing the above nutrients (the high-calorie nutritional composition of the present invention) may have a calorie of 2.5 kcal/g or more and 4.5 kcal/g or less. It is preferably 4.3 kcal/g or more, more preferably 3.5 kcal/g or more and 4.1 kcal/g or less. If the calorie content of the high-calorie nutritional composition is less than 2.5 kcal/g, a high calorie intake cannot be achieved with a small volume. When the amount of heat in the high-calorie nutritional composition exceeds 4.5 kcal/g, it is difficult for nutrients to dissolve. Thereby, energy can be sufficiently replenished even by ingesting a small amount of the high-calorie nutritional composition. That is, a high-calorie nutritional composition ( Liquid food) is generally said to be about 100 mL. Therefore, by setting the calorie content of the high-calorie nutritional composition within the above range and obtaining the high-calorie nutritional composition for three meals, breakfast, lunch, and dinner, the calories are 750 kcal or more and 1350 kcal or less, preferably 900 kcal or more and 1290 kcal or less. , more preferably 1050 kcal or more and 1230 kcal or less of energy can be obtained. Therefore, by ingesting three meals of the high-calorie nutritional composition, it is possible to satisfy the amount of energy desired for the elderly to obtain in one day.

In addition, the high-calorie nutritional composition preferably has a viscosity at 25°C of 500 mPa s or more and 3,000 mPa s or less, more preferably 1,000 mPa s or more and 2,500 mPa s or less. . If the viscosity in the high-calorie nutritional composition is less than the lower limit, reflux pneumonia or diarrhea may be induced. If the viscosity in the high-calorie nutritional composition exceeds the upper limit, it may become sticky when ingested. By setting the viscosity within this range, the viscosity of the high-calorie nutritional composition can be set within a range suitable for liquid diets. Therefore, even when elderly people who have decreased appetite or who have dysphagia ingest this high-calorie nutritional composition, it is possible to easily obtain (eat) the high-calorie nutritional composition orally. can be done.

Further, in the present invention, the high-calorie nutritional composition contains organic acid monoglyceride and polyglycerol as emulsifiers, and organic acid monoglyceride in an amount of 0.5 g/100 mL or more and 1.5 g or more in addition to nutrients including the three major nutrients described above. /100 mL or less, and contains polyglycerin ester at a content of 0.3 g/100 mL or more and 0.8 g/100 mL or less.

This results in greater compatibility of proteins, lipids and carbohydrates in the high calorie nutritional composition. Therefore, even if the contents of protein, lipid, and carbohydrate in the high-calorie nutritional composition are each increased to the above range, the protein, lipid, and carbohydrate cannot be dissolved in the high-calorie nutritional composition. can be done. Therefore, the high-calorie nutritional composition can be one in which proteins, lipids and carbohydrates are uniformly dispersed and emulsified.

The contents of the organic acid monoglyceride and the polyglycerol ester in the high-calorie nutritional composition may be 0.5 g/100 mL or more and 1.5 g/100 mL or less of the organic acid monoglyceride, preferably 1.0 g/100 mL or less. It is set to about 100 mL, and the content of polyglycerol ester should be 0.3 g/100 mL or more and 0.8 g/100 mL or less, preferably about 0.7 g/100 mL. If the amount of organic acid monoglyceride in the high-calorie nutritional composition is less than 0.5 g/100 mL, the emulsified system will not stabilize and the water phase and oil layer will separate. If the organic acid monoglyceride in the high-calorie nutritional composition exceeds 1.5 g/100 mL, the excess organic acid monoglyceride may disrupt the emulsifying system. If the amount of polyglycerol ester in the high-calorie nutritional composition is less than 0.3 g/100 mL, the emulsification system will not be stable, and the water phase and oil layer will separate. If the organic acid monoglyceride in the high-calorie nutritional composition exceeds 0.8 g/100 mL, the excess organic acid monoglyceride may disrupt the emulsifying system. By setting the contents of the organic acid monoglyceride and polyglycerin ester as described above, the above effects can be exhibited more remarkably.

The organic acid monoglyceride is not particularly limited, and for example, commercially available ones can be used. Specifically, Poem W-60 (manufactured by Riken Vitamin Co., Ltd.) and Poem G-002 (manufactured by Riken Vitamin Co., Ltd.). , Poem B-10 (manufactured by Riken Vitamin Co., Ltd.) and the like. Furthermore, the polyglycerol ester is not particularly limited, and for example, commercially available ones can be used. made) and the like.

Moreover, the high-calorie nutritional composition preferably contains fermented milk in addition to the nutrients including the three major nutrients described above.

Here, the high-calorie nutritional composition preferably contains protein, lipid and carbohydrate nutrients at a high concentration as described above, and the protein and carbohydrate nutrients are reduced in molecular weight as described above. It tends to have a peculiar odor, acrid taste, bitterness, etc. due to the fact that it is preferable to

By including fermented milk in such a high-calorie nutritional composition, it is possible to reduce unpleasant flavors such as peculiar odor, harsh taste and bitterness. Therefore, the appetite of the consumer who eats this high-calorie nutritional composition is improved.

In addition, the content of fermented milk in the high-calorie nutritional composition is set to preferably 1.0 g/100 mL or more and 3.0 g/100 mL or less, more preferably 1.3 g/100 mL or more and 1.8 g/100 mL or less. If the amount of fermented milk in the high-calorie nutritional composition is less than the above lower limit, depending on the type of nutrients contained in the high-calorie nutritional composition, a strong bitterness may be perceived and the flavor may be impaired. If the amount of fermented milk in the high-calorie nutritional composition exceeds the above lower limit, depending on the type of nutrients contained in the high-calorie nutritional composition, the high-calorie nutritional composition may feel strongly sweet and sour, impairing the flavor. By setting the content of fermented milk within the above range, the above effects can be exhibited more remarkably.

In this specification, the term fermented milk refers to milk or a milk containing non-fat milk solids equivalent to or higher than the milk, which is fermented by producing lactic acid with microorganisms such as lactic acid bacteria and yeast. Therefore, the fermented milk is not particularly limited as long as it is fermented from milk or a non-fat milk solid content equivalent to or higher than this. Taiyo Koryo Co., Ltd.), fermented milk FM-J (Taiyo Koryo Co., Ltd.), sugar-free fermented milk base (Kyodo Dairy Co., Ltd.), sweetened fermented milk liquid (Kyodo Dairy Co., Ltd.), and the like.

Additionally, the high calorie nutritional composition may contain flavors.
As a result, the flavor of the high-calorie nutritional composition is further improved, and the appetite of the consumer who eats this high-calorie nutritional composition is further enhanced.

As used herein, the term "flavor" refers to a substance added to impart a flavor or taste to a high-calorie nutritional composition. Those sold as "powder seasoning", "powder flavoring", and "liquid flavoring" can be mentioned, and one or more of these can be used in combination.

In addition, the content of the flavor in the high-calorie nutritional composition is set to preferably about 1.0 g or more and 3.5 g or less, more preferably about 1.5 g or more and 3.0 g or less per 100 mL of the high-calorie nutritional composition. be done. Thereby, the effect obtained by adding the flavor to the high-calorie nutritional composition can be exhibited more remarkably.

In the high-calorie nutritional composition, the type of flavor is not particularly limited, but examples include vegetable soup flavor such as tomato flavor, fruit juice flavor such as apple flavor, yogurt flavor, Japanese-style dashi flavor (bonito, kelp), and cream stew. flavor, beef stew flavor, curry flavor, miso soup flavor, pork soup flavor, clam chowder flavor, or ramen flavor (miso, tonkotsu, soy sauce). As the flavor, a commercially available soup base or powdered soup may be used.

The high-calorie nutritional composition may further contain polyglutamic acid, glucosamine, fucoidan, collagen, hyaluronic acid, dietary fiber, oligosaccharides, etc. as functional ingredients.

These functional ingredients promote saliva secretion, promote calcium absorption, moisturize, eliminate Helicobacter pylori, protect and repair gastric mucosa, improve endurance, lower plasma cholesterol, improve blood sugar response, improve colon function, It also exerts various functions such as prevention of colorectal cancer.

Examples of dietary fiber include, but are not limited to, cellulose, hemicellulose, lignin, insoluble pectin, chitin, chitosan, psyllium seed coat, insoluble dietary fiber such as low-molecular-weight sodium alginate, water-soluble pectin, guar gum, konjac mannan, and glucomannan. , alginic acid, agar, chemically modified polysaccharides, polydextrose, indigestible oligosaccharides, maltitol, inulin, carrageenan, wheat bran, indigestible dextrin (e.g., pine fiber C (manufactured by Matsutani Chemical Industry Co., Ltd.)), polydextrose and water-soluble dietary fibers such as guar gum decomposition products, and the like, which may be used alone or in combination of two or more. The content of dietary fiber in the high-calorie nutritional composition is appropriately adjusted depending on the subject to whom the high-calorie nutritional composition is applied.

The high calorie nutritional composition may further contain other known ingredients such as functional health ingredients, food additives, stabilizers and the like.

A health function component is a component that exerts a certain function on a living body by being ingested.

Examples of such ingredients with health benefits include, but are not limited to, indigestible oligosaccharides, sugar alcohols, calcium citrate malate (CCM) and casein phosphopeptides (CPP), chitosan, L-arabinose, guava leaf polyphenols. , wheat albumin, bean drum extract, diacylglycerol, diacylglycerol plant sterol, soy isoflavone, milk basic protein, etc., and one or more of these may be used in combination.

Indigestible oligosaccharides are compounds in which monosaccharides are linked by glycosidic bonds, and are sugars whose molecular weight is not as large as that of polysaccharides (about 300 to 3000).

In addition, those indigestible oligosaccharides that are not decomposed by human digestive enzymes but decomposed by human digestive enzymes are included in the carbohydrates described above. By ingesting such an indigestible oligosaccharide, an intestinal regulation effect is obtained.

Examples of indigestible oligosaccharides include, but are not limited to, xylo-oligosaccharides, fructo-oligosaccharides, soybean oligosaccharides, isomalto-oligosaccharides, milk oligosaccharides, lactulose, and galacto-oligosaccharides. These indigestible oligosaccharides may be used alone or in combination of two or more. The content of the indigestible oligosaccharide in the high-calorie nutritional composition is appropriately adjusted depending on the subject to whom the high-calorie nutritional composition is applied.

A sugar alcohol is a kind of sugar produced by reduction of the carbonyl group of an aldose or a ketose.

This sugar alcohol is not easily metabolized to acid by oral bacteria and can prevent plaque formation. The sugar alcohol is used as a low-calorie sweetener.

Examples of sugar alcohols include, but are not limited to, erythritol, maltitol, palatinose, and the like. These sugar alcohols may be used alone or in combination of two or more. The sugar alcohol content in the high-calorie nutritional composition is appropriately adjusted depending on the subject to whom the high-calorie nutritional composition is applied.

Calcium citrate malate (CCM) and casein phosphopeptides (CPP) have the function of promoting calcium absorption and promoting bone formation. These CCM and CPP may be used alone or in combination of two or more. Also, CCM and CPP are preferably used in combination with calcium. The contents of CCM and CPP in the high-calorie nutritional composition are appropriately adjusted depending on the subject to whom the high-calorie nutritional composition is applied.

A food additive is used by adding, mixing, moistening, or otherwise in a high-calorie nutritional composition for the purpose of processing or preserving the high-calorie nutritional composition.

As food additives, in addition to the purpose of nutritional enhancement, for example, zinc gluconate and copper gluconate, ascorbic acid 2-glucoside, cyclodextrin, preservatives, antifungal agents, antioxidants, coloring agents, masking agents, Examples include pH adjusters, acidulants, perfumes, antifoaming agents, and the like.

Ascorbic acid 2-glucoside is a compound in which glucose is bonded to the hydroxyl group at the 2-position of vitamin C (ascorbic acid) in α-coordination, and it is not attacked by oxygen, so it is more stable than ordinary vitamin C. C derivative. Vitamin C can be efficiently absorbed by ascorbic acid 2-glucoside. The content of ascorbic acid 2-glucoside is appropriately adjusted depending on the subject to whom the high-calorie nutritional composition is applied.

A cyclodextrin is a cyclic oligosaccharide in which glucose is linked by glucosidic bonds to form a cyclic structure. Those composed of 6 glucoses are called α-cyclodextrin, those composed of 7 glucoses are called β-cyclodextrin, and those composed of 8 glucoses are called γ-cyclodextrin. Cyclodextrin has functions such as an allergy suppressing effect, a blood sugar level elevation suppressing effect, and an emulsifying effect. A cyclodextrin may be used individually or may be used in mixture of 2 or more types. The content of cyclodextrin is appropriately adjusted depending on the subject to whom the high-calorie nutritional composition is applied.

Antioxidants have the function of preventing deterioration due to oxidation. The antioxidant is not particularly limited, but ascorbic acid and its sodium salt, erythorbic acid and its sodium salt, and the like are used. These antioxidants may be used alone or in combination of two or more.

Coloring agents have the function of making the high calorie nutritional composition aesthetically pleasing. The coloring agent is not particularly limited, but edible tar pigments (food red No. 2, 3, 40, 102, 104, 105 and 106, food blue No. 1 and 2, food yellow No. 4 and No. 5, food green No. 3, etc.), β-carotene, water-soluble annatto, chlorophyll derivatives (chlorophyll a, chlorophyll b, copper chlorophyll, sodium copper chlorophyllin, sodium iron chlorophyllin, etc.), riboflavin, iron sesquioxide, titanium dioxide , safflower yellow pigment, cochineal pigment, gardenia yellow pigment, turmeric pigment, red cabbage pigment, beet red, grape skin pigment, paprika pigment, caramel and the like. These colorants may be used alone or in combination of two or more.

The masking agent has the function of suppressing and masking the peculiar harshness and the like derived from raw materials in the high-calorie nutritional composition. Examples of masking agents include, but are not limited to, saccharin and sodium salts thereof, xylitol, aspartame, sucralose, acesulfame potassium, dulcin, cyclamate (cyclamic acid), neotame, trehalose, erythritol, maltitose, paranose, sorbitol, and licorice extract. , stevia, thaumatin, curculin, disodium rityrrhizinate and the like. These masking agents may be used alone or in combination of two or more.

A pH adjuster has the function of adjusting the pH of the high-calorie nutritional composition. Examples of pH adjusters include, but are not limited to, citric acid, gluconic acid, succinic acid, potassium carbonate, sodium hydrogen carbonate, carbon dioxide, lactic acid, sodium lactate, sodium citrate, adipic acid, and the like. These pH adjusters may be used alone or in combination of two or more.

The pH of the high-calorie nutritional composition is adjusted with a pH adjuster, and the pH is preferably 3.0 or more and 4.0 or less, more preferably about 4.0. If the pH in the high-calorie nutritional composition is less than 3.0, the sourness may be felt strongly and the flavor may be impaired. If the pH in the high-calorie nutritional composition exceeds 4.0, there is a high possibility that microorganisms such as fungi will proliferate, and the food safety may not be maintained. As a result, the high-calorie nutritional composition can be stabilized for a long period of time, and the consumer can eat the high-calorie nutritional composition without feeling a strong sour taste.

The acidulant has functions such as imparting a sour taste to the high-calorie nutritional composition, preventing oxidation of the high-calorie nutritional composition, and adjusting pH. Acidulants include, but are not limited to, acetic acid, citric acid, succinic acid, lactic acid, malic acid, tartaric acid, gluconic acid, and phosphoric acid. These acidulants may be used alone or in combination of two or more.

Flavors have the function of flavoring and odorizing the high-calorie nutritional composition. Perfumes include, but are not limited to, acetophenone, α-amylcinnamaldehyde, anisaldehyde, benzaldehyde, benzyl acetate, benzyl alcohol, cinnamaldehyde, cinnamic acid, citral, citronellal, citronellol, decanal, decanol, ethyl acetoacetate, silicium Ethyl formate, ethyl decanoate, ethyl vanillin, eugenol, geraniol, isoamyl acetate, isoamyl butyrate, isoamyl phenylacetate, dl-menthol, l-menthol, methyl salicylate, piperonal, propionic acid, terpineol, vanillin, d-borneol, etc. mentioned. These fragrances may be used alone or in combination of two or more.

The stabilizer has a function of improving the texture of the high-calorie nutritional composition and contributing to stabilization of the manufacturing process. As the stabilizer, commonly used stabilizers can be used. Specifically, for example, agar, gelatin, cellulose, chitin, dextran, branched dextran, glycogen, inulin, mannan, glucomannan, xylan, pullulan, alginic acid, alginate, carboxymethylcellulose, hydroxypropylcellulose, cyclodextrin, furcelleran, Modified starch, carrageenan, pectin, locust bean gum, guar gum, guar gum decomposition product, xanthan gum, tamarind gum, gum arabic, gellan gum, vegetable protein, vegetable protein decomposition product, animal protein, animal protein decomposition product, etc. . These stabilizers may be used alone, or two or more of them may be mixed and used as a stabilizer.

In addition, the stabilizer can also serve as the aforementioned dietary fiber. The content of the stabilizer is appropriately adjusted in consideration of texture, stability and the like.

Other additives include enzymes such as α-amylase, β-amylase, glucoamylase, glucose isomerase, trehalose synthase, trehalose releasing enzyme, glutaminase, yeast, and the like. The content of these other additives is appropriately adjusted depending on the subject to whom the high-calorie nutritional composition is applied.
A high calorie nutritional composition as described above can be produced by a known method.

Also, the high-calorie nutritional composition can be commercialized by, for example, continuously sterilizing it and then filling it in a container. That is, commercialization is achieved by forming a package (package of the present invention) having a continuously sterilized high-calorie nutritional composition and a container filled with the high-calorie nutritional composition.

The continuous sterilization method is not particularly limited, but includes, for example, ultra-high temperature short time (UHT) sterilization, hot water sterilization, batch sterilization, and combinations thereof.

Also, the container for filling the high-calorie nutritional composition is not particularly limited, and known containers are used. Examples of the container include tetra packs, cart cans, glass containers, metal cans, aluminum pouches, and plastic containers. etc. Among these, it is preferable to use an aluminum pouch or a plastic container.

Furthermore, as described above, the high-calorie nutritional composition can be applied not only to liquid food to be taken orally, but also to an enteral nutritional agent to be enterally administered via a PEG tube or the like.

Although the high-calorie nutritional composition and package of the present invention have been described above based on preferred embodiments, the present invention is not limited to these. For example, various nutrients contained in the high-calorie nutritional composition of the present invention can be replaced with any nutrients that can exhibit similar functions, or can be added with those having arbitrary functions.

EXAMPLES The present invention will be specifically described below with reference to Examples, but the present invention is not limited to these.

(Example 1)
The preparation method at the time of 1700L preparation is described below. Table 1 shows the blending amount of each raw material.

450 kg of prepared water was weighed and heated to 80° C. or higher in a hot water bath. Then, sodium dihydrogen phosphate, potassium dihydrogen phosphate, potassium chloride, organic acid monoglyceride, and polyglycerin ester were added and sufficiently dissolved, then cooled to 70° C., collagen peptide (protein hydrolyzate, well collagen, molecular weight : 4,300, manufactured by Nippon Shinyaku Co., Ltd.) and whey protein (WPC550, manufactured by Nippon Shinyaku Co., Ltd.) were added.

A dispersion obtained by mixing vegetable mixed oil, medium-chain fatty acid, and polyglycerin ester (J-0381V, manufactured by Riken Vitamin Co., Ltd.) at 70° C. was mixed with the solution. In addition, granulated sugar, calcium lactate, magnesium sulfate, magnesium chloride, iron citrate, zinc gluconate, copper gluconate, selenium yeast, molybdenum yeast, chromium yeast, manganese yeast, kelp minerals, citric acid, malic acid, sweeteners, As water-soluble vitamins, vitamin B1 hydrochloride, vitamin B2, nicotinamide, vitamin B6, vitamin B12, folic acid, calcium pantothenate, biotin, and vitamin C were appropriately added and stirred. Water was added until the total amount reached 1700 L, and dissolved and dispersed until a uniform state was obtained.

The resulting solution was homogenized, filled into an aluminum pouch with a spout so that each pouch had a volume of 100 mL, and then sterilized at 90° C. for 10 minutes. A high-calorie nutritional composition (high-concentration nutritional composition) was produced by cooling after the sterilization treatment.

As the organic acid monoglyceride, diacetyl tartaric acid monoglyceride stearate (Poem W-60, manufactured by Riken Vitamin Co., Ltd.) was used. ) was used.

In the resulting nutritional composition, the protein content was 1.5 g/100 mL, the protein hydrolyzate content was 19.5 g/100 mL, the carbohydrate content was 30.0 g/100 mL, and the lipid content was 30.0 g/100 mL. was 20.0 g/100 mL, the content of organic acid monoglyceride was 0.94 g/100 mL, and the content of polyglycerin ester was 0.53 g/100 mL.

Next, the properties of the resulting nutritional composition were observed and various physical properties were evaluated. The evaluation method is as follows.

(1) pH: After the nutritional composition was allowed to stand at 25°C for 24 hours, the pH was measured using a pH measuring device METTLER TOLEDO MP220 (manufactured by METTLER TOLEDO).

(2) Viscosity: After standing the nutritional composition at 25 ° C. for 24 hours, B-type rotational viscometer (manufacturer: BROOKFIELD, model: DV-II + Pro, measurement conditions: rotation speed 6 rpm, measurement time 1 minute, rotor No. 64 ) was used.

(3) Emulsification uniformity: After filtration through a 50-mesh sieve, the sample was visually observed for residue, and evaluated according to the following criteria.
◎: no residue ×: with residue

(4) Emulsion stability: About 50 mL of the nutrient composition was placed in a 50 mL centrifuge tube, allowed to stand, and then observed one week later and evaluated according to the following evaluations.
◎: No separation ×: Separation into two layers

The resulting nutritional composition had a calorific value of 4.0 kcal/g, a pH of 3.85, a viscosity of 1,635 mPa·s, an emulsification uniformity of "A", and an emulsion stability of "A". Table 2 shows the results.

(Example 2)
In Example 1, the same preparation method as in Example 1 was repeated except that the content of organic acid monoglyceride was changed to 1.3 g/100 mL and the content of polyglycerol ester was changed to 0.8 g/100 mL to obtain a nutritional composition. got The resulting nutritional composition had a calorific value of 4.0 kcal/g, a pH of 3.85, a viscosity of 1,820 mPa·s, an emulsification uniformity of "A", and an emulsion stability of "A". Table 2 shows the results.

(Example 3)
In Example 1, the same preparation method as in Example 1 was repeated except that the content of organic acid monoglyceride was changed to 0.6 g/100 mL and the content of polyglycerol ester was changed to 0.35 g/100 mL to obtain a nutritional composition. got The resulting nutritional composition had a calorie of 4.0 kcal/g, a pH of 3.84, a viscosity of 1,145 mPa·s, an emulsification uniformity of "A", and an emulsion stability of "A". Table 2 shows the results.

(Example 4)
In Example 1, the protein content was 1.0 g/100 mL, the protein hydrolyzate content was 20.9 g/100 mL, the protein hydrolyzate molecular weight was 2,000, and the carbohydrate content was 26.2 g/100 mL. , the lipid content was changed to 15.1 g/100 mL, and the citric acid monoglyceride oleic system was used as the organic acid monoglyceride. The resulting nutritional composition had a calorie of 3.5 kcal/g, a pH of 3.84, a viscosity of 1,550 mPa·s, an emulsification uniformity of "A", and an emulsion stability of "A". Table 2 shows the results.

(Example 5)
In Example 1, Hinute AM (soybean hydrolyzate, molecular weight: 1,200, manufactured by Fuji Oil Co., Ltd.) was prepared as a protein hydrolyzate, and the content of this protein hydrolyzate was changed to 19.5 g/100 mL, A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1, except that a succinic acid monoglyceride olein system was used as the organic acid monoglyceride. The resulting nutritional composition had a calorie of 4.0 kcal/g, a pH of 3.85, a viscosity of 1,575 mPa·s, an emulsification uniformity of "A", and an emulsion stability of "A". Table 2 shows the results.

(Example 6)
In Example 1, LACPRODAN (registered trademark) DI-3065 (whey peptide, weight average molecular weight: 1,015, manufactured by Arla Foods Ingredients) was prepared as a protein hydrolyzate, and the content of this protein hydrolyzate was 19.5 g. A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1, except that the amount was changed to /100 mL. The resulting nutritional composition had a calorie of 4.0 kcal/g, a pH of 3.98, a viscosity of 133 mPa·s, an emulsion uniformity of "⊚", and an emulsion stability of "⊚". Table 3 shows the results.

(Comparative example 1)
A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1, except that distilled monoglyceride (Emulgy MS, hardened edible oil, manufactured by Riken Vitamin Co., Ltd.) was used in place of the organic acid monoglyceride in Example 1. . The resulting nutritional composition had a calorie of 4.0 kcal/g, a pH of 3.85, a viscosity of 1,535 mPa·s, an emulsion uniformity of "x", and an emulsion stability of "x". Table 4 shows the results.

(Comparative example 2)
A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1, except that lecithin (Lesion P, high-purity lecithin powder, manufactured by Riken Vitamin Co., Ltd.) was used in place of the organic acid monoglyceride in Example 1. . The resulting nutritional composition had a calorie of 4.0 kcal/g, a pH of 3.85, a viscosity of 1,435 mPa·s, an emulsion uniformity of "x", and an emulsion stability of "x". Table 4 shows the results.

(Comparative Example 3)
Exactly the same as in Example 1 except that sucrose fatty acid ester (Ryoto Sugar Ester P-1670, sucrose palmitate, manufactured by Mitsubishi Kagaku Foods Co., Ltd.) was used in Example 1 instead of polyglycerin ester. The preparation method was repeated to obtain the nutritional composition. The resulting nutritional composition had a calorie of 4.0 kcal/g, a pH of 3.85, a viscosity of 1,635 mPa·s, an emulsion uniformity of "x", and an emulsion stability of "x". Table 4 shows the results.

(Comparative Example 4)
In Example 1, the same preparation method as in Example 1 was repeated except that sorbitan fatty acid ester (Poem O-80V, monooleate (sorbitan type), manufactured by Riken Vitamin Co., Ltd.) was used instead of polyglycerin ester. A nutritional composition was obtained. The obtained nutritional composition had a calorie of 4.0 kcal/g, a pH of 3.84, a viscosity of 1,650 mPa·s, an emulsion uniformity of "x", and an emulsion stability of "x". Table 4 shows the results.

(Comparative Example 5)
In Example 5, instead of organic acid monoglyceride, distilled diglycerin ester (Poem DO-100V, diglycerin monooleate, manufactured by Riken Vitamin Co., Ltd.) was used, and instead of polyglycerin ester, sugar ester (Ryoto Sugar Ester P -1670, sucrose palmitate, Mitsubishi Kagaku Foods Co., Ltd.), the same preparation method as in Example 5 was repeated to obtain a nutritional composition. The resulting nutritional composition had a calorie of 4.0 kcal/g, a pH of 3.85, a viscosity of 1,475 mPa·s, an emulsion uniformity of "x", and an emulsion stability of "x". Table 4 shows the results.

As is clear from the above, in each example, 0.5 g/100 mL of organic acid monoglyceride was added to the high-calorie nutritional composition in which the calorie was set within the range of 2.5 kcal/g or more and 4.5 kcal/g or less. By containing 1.5 g/100 mL or less and polyglycerol ester at a content of 0.3 g/100 mL or more and 0.8 g/100 mL or less, proteins, protein hydrolysates, carbohydrates and lipids are added to the high-calorie nutritional composition. It was possible to uniformly disperse and emulsify in

On the other hand, in each comparative example, the content of organic acid monoglyceride is 0.5 g/100 mL or more and 1.5 g/100 mL or less, and the content of polyglycerol ester is 0.3 g/100 mL or more and 0.8 g/100 mL or less. By not satisfying a certain relationship, proteins, protein hydrolysates, carbohydrates and lipids could not be uniformly dispersed and emulsified in high-calorie nutritional compositions.

The high-calorie nutritional composition of the present invention contains nutrients including proteins, lipids and carbohydrates, organic acid monoglyceride and polyglycerol ester, and contains 0.5 g/100 mL or more of the organic acid monoglyceride and 1.5 g/100 mL or more. 100 mL or less, contains the polyglycerol ester in a content of 0.3 g/100 mL or more and 0.8 g/100 mL or less, and has a calorific value of 2.5 kcal/g or more and 4.5 kcal/g or less. Therefore, it is possible to sufficiently supply energy with a small amount of ingestion, to obtain the three major nutrients in a well-balanced manner, and to stabilize the protein, lipid, and carbohydrates as the three major nutrients by uniformly dispersing them. It is possible to provide a high-calorie nutritional composition in which the above is achieved and a package in which a container is filled with such a high-calorie nutritional composition. Therefore, the high-calorie nutritional composition of the present invention has industrial applicability.

Claims (4)

A high-calorie nutritional composition containing nutrients including proteins, lipids and carbohydrates, and organic acid monoglycerides and polyglycerol esters,
The protein is 10.0 g or more and 30.0 g or less in 100 mL, the lipid is 8.0 g or more and 30.0 g or less in 100 mL, the carbohydrate is 25.0 g or more and 40.0 g or less in 100 mL, the organic It contains an acid monoglyceride in a content of 0.5 g/100 mL or more and 1.5 g/100 mL or less, and the polyglycerol ester in a content of 0.3 g/100 mL or more and 0.8 g/100 mL or less, and has a calorific value of 2.5 kcal/g or more. 4.5 kcal/g or less, and a viscosity at 25°C of 500 mPa·s or more and 3,000 mPa·s or less . The high-calorie nutritional composition according to claim 1 , wherein the pH is 3.0 or more and 4.0 or less. 3. The high calorie nutritional composition according to claim 1 or 2 , wherein the protein contains a low-molecular-weight protein having a weight average molecular weight of 1,000 or more and 8,500 or less. A package comprising: the high-calorie nutritional composition according to any one of claims 1 to 3 ; and a container filled with the high-calorie nutritional composition.