JP7125939B2 - package - Google Patents

Description

In particular, the present invention relates to a package filled with a high-calorie nutritional composition for supplying nutrients mainly orally or by tube.

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. is required.

Moreover, it is required that the high-calorie nutritional composition can be easily replenished from the package filled with the high-calorie nutritional composition without dripping.

JP 2015-107075 A

An object of the present invention is to provide a high-calorie nutritional composition that can provide a sufficient amount of energy by ingesting a small amount and that can obtain the three major nutrients in a well-balanced manner without dripping. To provide a package capable of

Such objects are achieved by the present invention of the following (1) to ( 5 ).
(1) Contains protein, lipid, carbohydrate nutrients , dietary fiber and stabilizer, has a viscosity of 3,500 mPa s or more and 17,500 mPa s or less at 25°C, and has a calorie of 2.5 kcal/mL or more. Having a high calorie nutritional composition of 4.5 kcal/mL or less and a container filled with the high calorie nutritional composition ,
The content of the protein, the lipid, and the carbohydrate in the high-calorie nutritional composition is 10.0 g or more and 30.0 g or less, 8.0 g or more and 30.0 g or less, and 25.0 g or more in 100 mL. 0 g or more and 40.0 g or less,
A package , wherein the high-calorie nutritional composition contains agar functioning as the dietary fiber and the stabilizing agent, and pectin functioning as the carbohydrate, the dietary fiber and the stabilizing agent .

(2) The package according to (1) above, wherein the container has a capacity of 100 mL.
(3) The package according to (1) or (2) above, wherein the container is an aluminum pouch with a straw, and the straw has an inner diameter of 8.33 mm.

(4) The discharge pressure when discharging the high-calorie nutritional composition from a straw having an inner diameter of 8.33 mm provided in the container at a rate of 50 mL / min or more and 60 mL / min or less is 20 kPa or less. ) to (3).

( 5 ) The package according to any one of (1) to ( 4 ) above, wherein the high-calorie nutritional composition has a pH of 3.0 or more and 4.0 or less.

According to the present invention, it is possible to easily and quantitatively replenish a high-calorie nutritional composition that can sufficiently replenish energy and obtain three major nutrients in a well-balanced manner by ingesting a small amount.

Furthermore, in the package, the high-calorie nutritional composition having a viscosity of 3,500 mPa s or more and 17,500 mPa s or less at 25 ° C. is filled in the container, so that it can be easily Can be refilled from containers.

FIG. 1 is a perspective view showing a preferred embodiment of the package of the present invention.

BEST MODE FOR CARRYING OUT THE INVENTION The packaging body of the present invention will be described in detail below based on preferred embodiments.
The package of the present invention contains nutrients such as proteins, lipids and carbohydrates, has a viscosity at 25° C. of 3,500 mPa·s or more and 17,500 mPa·s or less, and has a calorie of 2.5 kcal/mL or more4. It is characterized by having a high calorie nutritional composition of 5 kcal/mL or less and a container filled with the high calorie nutritional composition.

The high-calorie nutritional composition filled in the container of the package of the present invention contains nutrients such as protein, lipid, and carbohydrate, and has a calorie of 2.5 kcal/mL or more and 4.5 kcal/mL or less. As a result, even by ingesting a small amount (100 mL) of the high-calorie nutritional composition, energy can be sufficiently supplied, and the three major nutrients can be obtained in a well-balanced manner. Furthermore, since this high-calorie nutritional composition has a viscosity of 3,500 mPa·s or more and 17,500 mPa·s or less at 25° C., the taker can easily take it out of the container without dripping. can be replenished.

In addition, below, the case where the container with which the package of this invention is equipped is applied to an aluminum pouch with a straw is demonstrated as an example.

<Package>
FIG. 1 is a perspective view showing a preferred embodiment of the package of the present invention. For convenience of explanation, the upper side in FIG. 1 is hereinafter referred to as "upper" or "upper", and the lower side is referred to as "lower" or "lower".

As shown in FIG. 1, the package 1 has a container 10 and a high-calorie nutritional composition (not shown) filled in the container 10 .

<<High calorie nutritional composition>>
The high-calorie nutritional composition is filled in the container 10, and as described above, in the present invention, it contains proteins, lipids, and carbohydrates as nutrients (three major nutrients), and has a viscosity of 3 at 25°C. , 500 mPa·s or more and 17,500 mPa·s or less, and the heat quantity is 2.5 kcal/mL or more and 4.5 kcal/mL or less.

These nutrients will be described in order below.
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/mL or more and 4.5 kcal/mL or less. 100 mL), ie, the intake of the high-calorie nutritional composition packed in the package 1, energy can be sufficiently replenished.

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.

Preferably, the protein includes collagen peptides and whey protein.

Whey protein is a mixture of globular proteins isolated from the whey remaining when milk is coagulated, and consists of the soluble components contained in milk.

As the whey protein, for example, commercially available ones can be used. Specifically, WPC550 (manufactured by Fonterra), Enlacto HG (manufactured by Nippon Shinyaku Co., Ltd.), Enlacto CC (manufactured by Nippon Shinyaku Co., Ltd.) ), PROGEL800 (manufactured by Nippon Shinyaku Co., Ltd.), Lactocrystal (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) and the like.

In addition, the collagen peptide is obtained by hydrolyzing collagen derived from animals (mainly pigs, chickens and fish) with an enzyme or the like. It is a low-molecular-weight product with a weight average molecular weight of about.

Commercially available collagen peptides include, for example, pig-derived, chicken-derived, and fish-derived collagen peptides. 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.), etc. be done.

When the weight content of whey protein in the high-calorie nutritional composition is 1.0, the weight content of collagen peptide is 1.0 or more and 26.0 or less. preferably. As a result, the high-calorie nutritional composition can sufficiently replenish energy even with a small amount of intake, and the three major nutrients, protein, lipid and carbohydrate, are dispersed with excellent stability without separation. It can be assumed that stabilization has been achieved. Moreover, when the weight content of the collagen peptide is less than 1.0, it may be difficult to sufficiently replenish energy by ingesting a small amount of the high-calorie nutritional composition. Furthermore, when the weight content of the collagen peptide exceeds 26.0, the high-calorie nutritional composition develops a peculiar odor and an unpleasant flavor such as acrid taste and bitterness, and the intake of the high-calorie nutritional composition increases. Since the person cannot eat deliciously and the appetite of the person who consumes it decreases, there is a risk that the quality of life (QOL) will deteriorate.

The weight content of collagen peptide is preferably 1.0 or more and 26.0 or less when the weight content of whey protein is 1.0, but it is 1.7 or more and 4.3 or less. is more preferred. Thereby, the high-calorie nutritional composition can be made more stable.

Proteins other than collagen peptides and whey proteins may also be included. For example, known proteins such as animal proteins and vegetable proteins other than collagen peptides and whey proteins can be used.

Examples of this protein include proteins contained in milk and the like, excluding whey protein, soybean protein, and the like.

More specifically, examples of products made from milk include casein, caseinate, total milk protein (TMP), and milk protein concentrate (MPC). Examples of products made from soybeans include soybean protein. and can be used alone or in combination of two or more thereof.

Commercially available products such as TMP, MPC, and soybean protein can be used. Examples of commercially available products include MPC80 (manufactured by Nippon Shinyaku Co., Ltd.), MPC80LR (manufactured by Nippon Shinyaku Co., Ltd.), and casein magnesium S. (manufactured by Nippon Shinyaku Co., Ltd.), casein potassium S (manufactured by Nippon Shinyaku Co., Ltd.), caseinate sodium CW (manufactured by Nippon Shinyaku Co., Ltd.), Prolina 900 (manufactured by Fuji Oil Co., Ltd.), Prolina 700 (manufactured by Fuji Oil Co., Ltd.) ), Prorina 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).

This peptide can be a protein other than collagen that has undergone a low-molecular-weight treatment, and examples thereof include soybean peptide, casein peptide, whey peptide, and the like.

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 / mL or more and 4.5 kcal / mL or less, so a small amount of high-calorie nutritional composition (100 mL ), ie, the intake of the high-calorie nutritional composition packed in the package 1, energy can be sufficiently replenished. 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, Poppy Oil, Prune Oil, Quinoa Oil, Niger Seed Oil, Rice Bran Oil, Royle Oil, Thatcha Inchi Oil , camellia oil, thistle oil, tomato oil, wheat oil, perilla oil, germ oil, coconut oil, peanut oil, etc., and one or more of these may be used in combination.

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 / mL or more and 4.5 kcal / mL or less, so a small amount of high-calorie nutritional composition (100 mL ), ie, the intake of the high-calorie nutritional composition packed in the package 1, energy can be sufficiently replenished. If the content of carbohydrates 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 carbohydrates. If the carbohydrate content exceeds the above upper limit, carbohydrate supply becomes excessive, and depending on the type of carbohydrate, 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 degradation 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 D, vitamin E, vitamin K, vitamin B1, vitamin B2, niacin, pantothenic acid, vitamin B6, biotin, folic acid, vitamin B12, vitamin C, and carnitine. Examples include vitamins, and these may be used alone or in combination of two or more.

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 0.2-800 mg, more preferably 0.2-5.0 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 preferable range and the more preferable lower limit and upper limit of various minerals include 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 to 30 μg, more preferably 1 to 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 shall include respective numerical values.

In the present invention, the high-calorie nutritional composition containing the nutrients as described above may have a calorie of 2.5 kcal/mL or more and 4.5 kcal/mL or less, but it may have a calorie content of 3.0 kcal/mL or more and 4.3 kcal/mL. It is preferably 3.5 kcal/mL or more and 4.1 kcal/mL or less. If the calorie content of the high-calorie nutritional composition is less than 2.5 kcal/mL, 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/mL, it is difficult for nutrients to dissolve. As a result, even by ingesting a small amount (specifically, 100 mL) of the high-calorie nutritional composition, energy can be sufficiently replenished. That is, a high-calorie nutritional composition ( Liquid food) is generally said to be about 100 mL. Therefore, the calorific value of 100 mL of the high-calorie nutritional composition filled in the container 10 is set within the above range, and the high-calorie nutritional composition is obtained from the package 1 for three meals, breakfast, lunch, and dinner. , 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 the present invention, the high-calorie nutritional composition may have a viscosity of 3,500 mPa s or more and 17,500 mPa s or less at 25° C. is preferably 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. In addition, the high-calorie nutritional composition can be easily discharged from the container body 30 by pressing the container body 30 without dripping through an opening 20 (supply part) provided in the container 10, which will be described later. The high calorie nutritional composition can be obtained (eaten) by the consumer orally. Further, to provide a stabilized high-calorie nutritional composition in which proteins, lipids and carbohydrates as the three major nutrients can be dispersed with excellent stability without separation in the high-calorie nutritional composition. can be done.

Moreover, the high-calorie nutritional composition preferably contains an emulsifier in addition to the nutrients including the three major nutrients mentioned above.

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.

Examples of emulsifiers include, but are not limited to, organic acid monoglycerides, polyglycerol esters, sucrose fatty acid esters, sorbitan fatty acid esters, fatty acid esters such as propylene glycol fatty acid esters, polysorbates, polyglycerol condensed ricinoleates, diacylglycerols, and waxes. sterol esters, phospholipids and the like, and one or more of these may be used in combination. Among them, it preferably contains one of organic acid monoglyceride and polyglycerin ester, and more preferably contains both of them. In addition, when both the organic acid monoglyceride and the polyglycerol ester are included as emulsifiers, the contents of these are preferably 0.5 g/100 mL or more and 1.5 g/100 mL or more of the organic acid monoglyceride in the high-calorie nutritional composition. It is set to 100 mL or less, more preferably about 1.3 g/100 mL, and the polyglycerol ester is preferably set to 0.3 g/100 mL or more and 0.8 g/100 mL or less, more preferably about 0.7 g/100 mL. By selecting the emulsifier described above and setting the content thereof as described above, the above effects can be exhibited more remarkably. In addition, when the organic acid monoglyceride in the high-calorie nutritional composition is less than 0.5 g/100 mL, depending on the type of nutrients contained in the high-calorie nutritional composition, the emulsification system may not be stable, and the water layer and the oil layer may separate. There is a risk of If the organic acid monoglyceride in the high-calorie nutritional composition exceeds 1.5 g/100 mL, the excess organic acid monoglyceride may collapse the emulsification system, depending on the type of nutrients contained in the high-calorie nutritional composition. If the amount of polyglycerol ester in the high-calorie nutritional composition is less than 0.3 g/100 mL, the emulsification system may not stabilize and the water layer and the oil layer may separate depending on the type of nutrients contained in the high-calorie nutritional composition. There is If the organic acid monoglyceride in the high-calorie nutritional composition exceeds 0.8 g/100 mL, the excess organic acid monoglyceride may collapse the emulsification system, depending on the type of nutrients contained in the high-calorie nutritional composition.

Moreover, the organic acid monoglyceride is not particularly limited, and for example, a commercially available one can be used. ), and Poem B-10 (manufactured by Riken Vitamin Co., Ltd.). 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 unique 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, unpleasant flavors such as peculiar odor, harsh taste and bitterness can be reduced. 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 upper limit, depending on the type of nutrients contained in the high-calorie nutritional composition, a strong bitterness may be felt 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.

In the present specification, the term "flavor" refers to what is added to impart flavor and taste to the 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 preferably about 0.1 g or more and 3.5 g or less, more preferably about 0.4 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.)), guar gum decomposition and water-soluble dietary fiber, etc., and 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 when 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, and 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).

The indigestible oligosaccharides, which are not decomposed by human digestive enzymes but are decomposed by human digestive enzymes, are included in the above carbohydrates. 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 functions 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 its sodium salts, xylitol, aspartame, sucralose, acesulfame potassium, dulcin, cyclamate (cyclamic acid), neotame, trehalose, erythritol, maltitose, palatinose, sorbitol, licorice extract, and 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.

Commercially available products can be used. For example, commercial products of agar include Ultra Quick Dissolving Agar UX-30, Ultra Quick Dissolving Agar UX-100, Ultra Quick Dissolving Agar UX-200, Ultra agar AX-30, Ultra agar AX-100, Ultra agar AX-200, Ultra agar BX-30, Ultra agar BX-100, Ultra agar BX-200, Ultra agar Ina, Ina agar Karikolican (all Ina food industry Co., Ltd. ) etc., and commercially available pectin products include, for example, GENU pectin YM-150-LJ, GENU pectin YM-150-LJ-TF, GENU pectin YM-115-H-J, GENU pectin YM-115- LJ, GENU pectin JM-150-J, GENU pectin JMJ-J, GENU pectin LM-105AS-J, GENU pectin LM-101AS-JS-J, GENU pectin LM-102AS-J, GENU pectin LM-84AS, GENU pectin LM-104AS-J and GENU pectin LM-104AS-FS-J (all manufactured by CP Kelco).

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.

Here, when the high-calorie nutritional composition contains dietary fiber and a stabilizer as functional ingredients, it preferably contains agar. By including agar in the high-calorie nutritional composition in this way, it is possible to exhibit functions as a dietary fiber and a stabilizer, and the viscosity of the high-calorie nutritional composition at 25 ° C. is within the range described above, that is, , 3,500 mPa·s to 17,500 mPa·s, preferably 5,000 mPa·s to 15,000 mPa·s.

In this case, the content of agar in the high-calorie nutritional composition is preferably 0.05 g or more and 0.32 g or less, more preferably 0.12 g or more and 0.30 g or less per 100 mL. Thereby, the viscosity at 25° C. of the high-calorie nutritional composition can be more reliably set within the range described above.

Furthermore, when the high calorie nutritional composition comprises agar, it preferably contains carbohydrates (polysaccharides), dietary fiber and pectin as stabilizer. Thereby, the viscosity at 25° C. of the high-calorie nutritional composition can be more reliably set within the range described above. In this case, the content of pectin in the high-calorie nutritional composition is set to preferably 0.05 g or more and 0.3 g or less, more preferably 0.1 g or more and 0.2 g or less per 100 mL. Thereby, the said effect can be exhibited more notably.

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.

<<Container>>
In this embodiment, the container 10 is an aluminum pouch with a straw, filled with the high-calorie nutritional composition described above, and used as a container for carrying (transporting) and ingesting the high-calorie nutritional composition. Combine functions.

As shown in FIG. 1, the container 10 includes a bag-like container body 30 filled with a high-calorie nutritional composition, and an opening 20 provided at the upper end of the container body 30 and communicating with the container body 30. , and a lid 25 detachably provided in the opening 20 .

In the present embodiment, the container body 30 is a gusset-type pouch container having a rectangular shape in plan view and inwardly folded portions on both sides. It is set to A 120 mm x width B 80 mm x gusset width 21 mm.

The container main body 30 is filled with a high-calorie nutritional composition having a calorific value of 2.5 kcal/mL or more and 4.5 kcal/mL or less, and the filling amount is 100 mL. Therefore, for example, by obtaining the high-calorie nutritional composition filled in the container body 30 with the package 1 for three meals of breakfast, lunch, and dinner, it is possible to obtain energy of 750 kcal or more and 1350 kcal or less. be. Therefore, by ingesting three meals of the high-calorie nutritional composition from the package 1, it is possible to satisfy the amount of energy desired for the elderly to obtain in one day. Therefore, the intake person (elderly) who ingests the high-calorie nutritional composition only eats a small amount of 100 mL of the high-calorie nutritional composition filled in the container body 30, and the elderly can obtain it in one day. The desired amount of energy is achieved.

Note that the container 10 (container main body 30) is not limited to having a capacity of 100 mL as described above, and may have a capacity of approximately 50 mL to 200 mL. If it has a capacity within this range, it is easy to carry, and a desirable amount of energy can be obtained.

The container body 30 is made of, for example, a film material in which both sides of an aluminum foil are covered with a coating layer made of a resin material.

The opening 20 has a cylindrical overall shape and is provided substantially in the center of the upper end of the container body 30 , thereby functioning as a straw communicating with the container body 30 .

The container body 30 is filled with the high-calorie nutritional composition through the opening 20 when the package 1 is manufactured. It is ejected from the container body 30 by pressing.

The opening 20 has an inner diameter (diameter) of 8.33 mm in this embodiment. The inner diameter (opening diameter) is set to such a size, and as described above, a high-calorie nutritional composition having a viscosity of 3,500 mPa s or more and 17,500 mPa s or less at 25 ° C. is added to the container body 30. By filling, the intake person can easily discharge the high-calorie nutritional composition from the container main body 30 through the opening 20 by pressing the container main body 30 without dripping, and orally inject the high-calorie nutritional composition. The caloric nutritional composition can be obtained (consumed) by the consumer. Further, at this time, when the high-calorie nutritional composition is discharged from the opening 20 at a rate of 50 mL/min or more and 60 mL/min or less, the discharge pressure that presses the container body 30 is preferably 20 kPa or less, more preferably 10 kPa or less. can be set to As a result, even an ingestor with reduced grip strength such as an elderly person can expel the high-calorie nutritional composition from the container body 30 through the opening 20 by pressing the container body 30 with the hand, and eat the food. can do.

In addition, the opening 20 has a male thread (not shown) on the upper end side of its outer peripheral surface. Further, the lid body 25 has a bottomed cylindrical shape as a whole, and has a female screw (not shown) on its inner peripheral surface. By screwing the female thread of the lid 25 into the male thread of the opening 20, the function of the lid 25 is exhibited, and the sealing of the opening 20 is ensured as shown in FIG. be.

Since the lid 25 is detachable, the lid 25 is attached as shown in FIG. When the high-calorie nutritional composition is filled into the main body 30 and when the high-calorie nutritional composition is taken, the high-calorie nutritional composition is put into a detached state, and the high-calorie nutritional composition can be filled and discharged through the opening 20 .

These opening 20 and lid 25 are made of a resin material such as high density polyethylene (HDPE).

The package 1 is manufactured by filling the container body 30 with the high-calorie nutritional composition after continuous sterilization. Methods of this continuous sterilization include, but are not limited to, ultra high temperature short time (UHT) sterilization, hot water sterilization, batch sterilization, and combinations thereof.

In addition, the container 10 filled with the high-calorie nutritional composition, that is, the container 10 provided in the package 1 is not limited to the aluminum pouch with a straw described in the present embodiment, and for example, other known containers can be used. The containers used include tetra packs, cart cans, glass containers, metal cans, plastic containers and the like.

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 package of the present invention has 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 provided in the package of the present invention can be replaced with any nutrients that can exhibit similar functions, or can be added with those having arbitrary functions. can also

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

1. Examination of agar content (Example 1A)
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. Next, agar, pectin, sodium dihydrogen phosphate, potassium dihydrogen phosphate, potassium chloride, organic acid monoglyceride, and polyglycerin ester are added and sufficiently dissolved, then cooled to 65° C., collagen peptide (well collagen, molecular weight : 4,300, manufactured by Nippon Shinyaku Co., Ltd.) and whey protein (WPC550, manufactured by Fonterra) were added.

A dispersion obtained by mixing vegetable mixed oil and medium-chain fatty acid at 65° C. was mixed with the solution. Granulated sugar, tricalcium phosphate, magnesium chloride, iron citrate, zinc gluconate, copper gluconate, selenium yeast, molybdenum yeast, chromium yeast, manganese yeast, kelp minerals, citric acid, malic acid, sweetener, water A natural vitamin mix, vitamin C, L-carnitine, vitamin K2 oil, dextrin, caramel, a fat-soluble vitamin mix, trisodium citrate, an antifoaming agent, nicotinic acid amide, fermented milk, and apple flavor 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 obtained solution was homogenized, filled into an aluminum pouch with a straw (mouth plug) (see FIG. 1) so that each pouch was 100 mL, and then sterilized at 90° C. for 10 minutes. After the sterilization treatment, cooling was performed to produce a package filled with the high-calorie nutritional composition (high-concentration nutritional composition).

In the resulting nutritional composition, the protein content was 14.0 g/100 mL (collagen peptide concentration was 10.0 g/100 mL, whey protein concentration was 4.00 g/100 mL), and the carbohydrate content was 37.4 g/100 mL, lipid content was 21.6 g/100 mL.

Next, the properties of the resulting nutritional composition were observed and various physical properties were evaluated. Evaluation methods are as follows.

(1) 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

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

(3) 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. 63 ) was used.

(4) Stability: Six months after production, about 100 mL of the nutritional composition was placed in a container, and the condition was observed and evaluated according to the following criteria.
◎: No separation ○: Some separation due to syneresis is observed ×: Separation into two layers due to syneresis, or aggregation of agar occurs

(5) Presence or absence of dripping: 100 mL of the nutritional composition is filled in the container 10 shown in FIG. (Contents) were observed for ease of discharge.
A: No dripping, and the nutritional composition is easily discharged by pressing the container body 30 ×: Dripping is observed, or the nutritional composition is not easily discharged even by pressing the container body 30

The resulting nutritional composition had a calorific value of 4.0 kcal/mL, a uniformity of "◎", a pH of 3.8, an agar concentration of 0.12 g/100 mL, a viscosity of 7,785 ± 269 mPa s, and stability. was "A", and the presence or absence of dripping was "A". Table 2 shows the results.

(Example 2A)
A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1A, except that the amount of agar added in Example 2A was changed so that the concentration of agar was 0.05 g/100 mL. The resulting nutritional composition had a calorific value of 4.0 kcal/mL, a uniformity of “◎”, a pH of 3.8, a viscosity of 3,753±254 mPa s, a stability of “○”, and the presence or absence of dripping. It was "◎". Table 2 shows the results.

(Example 3A)
A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1A, except that the amount of agar added in Example 3A was changed so that the concentration of agar was 0.24 g/100 mL. The resulting nutritional composition had a calorific value of 4.0 kcal/mL, a uniformity of "◎", a pH of 3.8, a viscosity of 12,930 ± 372 mPa s, a stability of "◎", and the presence or absence of dripping. It was "◎". Table 2 shows the results.

(Example 4A)
In Example 4A, a nutritional composition was obtained by repeating exactly the same preparation method as in Example 1A, except that the amount of agar added was changed so that the concentration of agar was 0.30 g/100 mL. The resulting nutritional composition had a calorific value of 4.0 kcal/mL, a uniformity of "◎", a pH of 3.8, a viscosity of 14,484 ± 811 mPa s, a stability of "◎", and the presence or absence of dripping. It was "◎". Table 2 shows the results.

(Example 5A)
A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1A, except that in Example 5A, the amount of agar added was changed so that the concentration of agar was 0.32 g/100 mL. The resulting nutritional composition had a calorific value of 4.0 kcal/mL, a uniformity of “◎”, a pH of 3.8, a viscosity of 17,093±600 mPa s, a stability of “○”, and the presence or absence of dripping. It was "◎". Table 2 shows the results.

(Comparative Example 1A)
In Comparative Example 1A, exactly the same preparation method as in Example 1A was repeated to obtain a nutritional composition, except that the addition of agar was omitted so that the concentration of agar was 0.00 g/100 mL. The nutritional composition obtained had a calorific value of 4.0 kcal/mL, a uniformity of “◎”, a pH of 3.8, a viscosity of 2,719±140 mPa s, a stability of “×”, and presence or absence of dripping. It was "x". Table 3 shows the results.

(Comparative Example 2A)
In Comparative Example 2A, a nutritional composition was obtained by repeating exactly the same preparation method as in Example 1A, except that the amount of agar added was changed so that the concentration of agar was 0.35 g/100 mL. The nutritional composition obtained had a calorific value of 4.0 kcal/mL, a uniformity of "◎", a pH of 3.8, a viscosity of 25,128 ± 2663 mPa s, a stability of "x", and presence or absence of dripping. It was "x". Table 3 shows the results.

As is clear from the above, in each example, compared with each comparative example, by setting the content of agar in the nutritional composition to an appropriate range, the viscosity of the nutritional composition at 25 ° C. It is clear that it is set within the range of 3,500 mPa s or more and 17,500 mPa s or less, thereby achieving uniformity and stability of the nutritional composition, and furthermore, dripping from the container is not observed. became.

The package of the present invention contains nutrients such as proteins, lipids and carbohydrates, has a viscosity at 25° C. of 3,500 mPa·s or more and 17,500 mPa·s or less, and has a calorie of 2.5 kcal/mL or more4. It has a high calorie nutritional composition of 5 kcal/mL or less and a container filled with the high calorie nutritional composition. Therefore, a high-calorie nutritional composition that can sufficiently replenish energy by ingesting a small amount and that can obtain the three major nutrients in a well-balanced manner can be easily replenished without dripping. A package can be provided. Therefore, the package of the present invention has industrial applicability.

1 package 10 container 20 opening 25 lid 30 container body

Claims (5)

Contains nutrients such as proteins, lipids, carbohydrates, dietary fiber and stabilizers, has a viscosity at 25°C of 3,500 mPa s or more and 17,500 mPa s or less, and has a calorie of 2.5 kcal/mL or more and 4.5 kcal /mL or less, and a container filled with the high-calorie nutritional composition,
The content of the protein, the lipid, and the carbohydrate in the high-calorie nutritional composition is 10.0 g or more and 30.0 g or less, 8.0 g or more and 30.0 g or less, and 25.0 g or more in 100 mL. 0 g or more and 40.0 g or less,
A package, wherein the high-calorie nutritional composition contains agar functioning as the dietary fiber and the stabilizing agent, and pectin functioning as the carbohydrate, the dietary fiber and the stabilizing agent. 2. The package according to claim 1, wherein said container has a capacity of 100 mL. 3. The package according to claim 1, wherein said container is an aluminum pouch with a straw, and said straw has an inner diameter of 8.33 mm. 4. The discharge pressure when discharging the high-calorie nutritional composition from a straw having an inner diameter of 8.33 mm provided in the container at a rate of 50 mL/min or more and 60 mL/min or less is 20 kPa or less. The package according to any one of items 1 and 2. The package according to any one of claims 1 to 4, wherein the high-calorie nutritional composition has a pH of 3.0 or more and 4.0 or less.

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