JPWO2008120717A1 - Liquid nutrition composition containing sodium in high concentration and method for producing the same - Google Patents

Abstract

The present invention is a liquid nutritional composition comprising a protein, a lipid, and a carbohydrate, and the calorie of the composition is 1 kcal / ml or more, wherein the protein concentration in the composition is 30 to 100 mg. The liquid nutritional composition is characterized in that the sodium concentration of the composition is higher than 2 mg / ml. According to the present invention, good thermal stability and physical properties can be maintained without causing gelation or aggregation even in a state where protein and sodium coexist at a high concentration. Therefore, according to the present invention, it is possible to provide a high-protein liquid nutritional food that has good thermal stability and physical properties and contains sodium at a high concentration.

Description

Reference to related applications

  This application is based on Japanese Patent Application No. 2007-090052 (filing date: March 30, 2007), which is a prior Japanese patent application, and claims the benefit of its priority. The entirety of which is incorporated herein by reference.

Background of the Invention

FIELD OF THE INVENTION The present invention relates to a liquid nutritional composition containing sodium at a high concentration that can be suitably used for liquid foods, medical foods, and the like. More specifically, the present invention relates to a liquid nutritional composition having good thermal stability and physical properties that does not cause gelation or aggregation while containing protein and sodium at a high concentration.

Background Art In commercially available liquid nutritional foods (ordinary liquid foods / medical foods, enteral nutrients, etc.), the sodium (Na) concentration is usually set low. For example, in a typical liquid nutritional food, even if the sodium concentration is high, it is about 1 mg / ml. At this time, the caloric value (calorie or energy value) of the liquid nutritional food is 1 kcal / ml or more, for example, about 1 to 2 kcal / ml.

  In medical settings such as hospitals and facilities, patients who are drinking such normal liquid nutritional foods may develop hyponatremia. For this reason, in a medical field, adding salt to a normal liquid nutritional food and using it just before a patient ingests is performed. For example, in the literature (intravenous enteral nutrition, Vol.19 special issue, P.79 (2004)), most of the critically ill patients whose duration of enteral nutrition with liquid nutritional foods is 20 days or more are almost all. There is a report that sodium (sodium) supplementation was required (on average 5.1 g ± 2.8 g / day). Here, salt is added to a normal liquid nutritional food just before ingestion and the patient is ingested.

  Thus, it can be said that the necessity and demand for liquid nutritional foods (for example, liquid foods and medical foods with a high sodium content) containing sodium at a high concentration are high in the medical field.

As a liquid nutritional food containing a relatively high concentration of sodium, a liquid nutritional food containing 2 mg / ml of sodium (5.1 mg / ml in terms of salt) is actually included in a food with a calorific value of 1 kcal / ml. It is commercially available. Further, for example, Japanese Patent Application Laid-Open No. 2004-97116 describes a liquid food and drink containing sodium phosphate and sodium citrate.
However, the sodium concentrations of these conventional foods are still not sufficient when considering the need to actively supplement sodium in critically ill patients.

  On the other hand, a liquid nutritional food containing sodium at a concentration higher than 2 mg / ml has not existed as a product so far as the present inventors know. This is because when a sodium salt is added to an aqueous solution containing a high concentration of protein, the protein is usually denatured, so that a liquid nutritional food containing a high concentration of sodium is produced and maintained as a product. This is thought to be difficult. That is, when sodium salt such as sodium chloride is added to an aqueous solution containing a high concentration of protein such as liquid food, the protein gels and the viscosity of the aqueous solution increases, or the protein aggregates. This may cause a problem in terms of stability and characteristics of the product.

  As a means for preventing such gelation and aggregation of protein, it is conceivable to use sodium caseinate instead of adding sodium salt such as sodium chloride. However, in an aqueous solution containing a large amount of sodium caseinate (prepared solution, etc.), the viscosity of the aqueous solution itself increases extremely, and as a result, good thermal stability (heat resistance) and physical properties of the product are ensured. It becomes difficult.

  For this reason, the development of a liquid nutritional food containing sodium at a higher concentration than before has been desired.

Summary of the Invention

  The present inventor has now used a sodium salt of an organic acid as a main sodium source of sodium added to an aqueous solution containing a protein at a high concentration, so that even if the protein and sodium coexist at a high concentration, Unexpectedly successful in maintaining good thermal stability and physical properties without causing gelation or aggregation. The present invention is based on such knowledge.

  Therefore, an object of the present invention is to provide a liquid nutritional composition that has good heat stability and physical properties without containing protein and sodium at high concentrations and at the same time causing protein gelation and aggregation.

  The liquid nutritional composition according to the present invention is a liquid nutritional composition comprising protein, lipid, and carbohydrate, and the calorie of the composition is 1 kcal / ml or more, wherein the protein in the composition The concentration is 30 to 100 mg / ml, and the sodium concentration of the composition is higher than 2 mg / ml.

  According to a preferred embodiment of the present invention, the liquid nutritional composition according to the present invention comprises a protein, a lipid, a carbohydrate, and a sodium salt of an organic acid. More preferably, the sodium salt of the organic acid is citric acid, malic acid or gluconic acid sodium salt, or a mixture thereof.

  According to one preferred embodiment of the present invention, the calorific value of the liquid nutritional composition according to the present invention is 1 to 3 kcal / ml.

  According to one more preferred embodiment of the present invention, the liquid nutritional composition according to the present invention further comprises 20 to 100 mg / ml of lipid and 50 to 350 mg / ml of carbohydrate.

  According to another preferred embodiment of the present invention, the liquid nutritional composition according to the present invention is provided as a food. According to another more preferable aspect of the present invention, the liquid nutrition composition according to the present invention is provided as a liquid food, a medical food, an enteral nutrient, or a nutritional supplement food or drink.

  In the method for producing the liquid nutritional composition according to the present invention, by adding a sodium salt of an organic acid to an aqueous solution containing protein, lipid, and saccharide, the sodium concentration in the liquid nutritional composition is more than 2 mg / ml. High concentration.

  According to another aspect of the present invention, the liquid nutritional food according to the present invention has a calorific value of 1 kcal / ml or more, contains protein, lipid, carbohydrate, and contains sodium at a concentration higher than 2 mg / ml. It is a liquid nutritional food. At this time, it is preferable to use a sodium salt of an organic acid as a main sodium source. At this time, the liquid nutritional food contains 30 to 100 mg / ml of protein, 20 to 100 mg / ml of lipid, and 50 to 350 mg / ml of carbohydrate.

  According to the present invention, it is possible to provide a liquid nutritional composition having good thermal stability and physical properties without causing gelation or aggregation while containing protein and sodium at a high concentration. Conventionally, patients such as those requiring care were prepared by adding sodium salt to liquid nutritional foods immediately before drinking liquid foods, but at this time, gelation and aggregation could not be completely avoided. . In the present invention, since the liquid nutritional food contains sodium in a high concentration in advance, risk factors such as gelation and aggregation may be eliminated in advance. For this reason, it can be used safely and safely. Moreover, the use of the liquid nutritional composition according to the present invention in a clinical setting or the like eliminates the need to add a sodium salt to a liquid food or the like, and can greatly improve the workability of a caregiver. . Furthermore, since sodium supplementation is frequently performed in the summer, the burden on the caregiver in these clinical settings can be greatly reduced.

Detailed description of the invention

Liquid Nutrient Composition As described above, the liquid nutrition composition according to the present invention comprises protein, lipid, and carbohydrate, and the calorific value of the composition is 1 kcal / ml or more. The sodium concentration of the composition is higher than 2 mg / ml. Here, the liquid state means that the composition according to the present invention is an aqueous solution in which water is a main component and proteins, lipids, carbohydrates, and sodium are dissolved in water.

The liquid nutritional composition according to the present invention is mainly intended for nutritional supplementation, and is taken alone as a food, or mixed with a nutritional food such as a commercially available liquid food or a nutritional supplement at an arbitrary ratio. , While adjusting the calorie and concentration, and maintaining the range of protein, lipid, carbohydrate, vitamins, and mineral intakes recommended for patients and healthy individuals, Alternatively, it can be taken as a food for a patient) or a nutritional supplement (liquid food, medical food, enteral nutrition, etc.).
At this time, for the purpose of determining the intake amount of proteins, lipids, carbohydrates, etc., for example, from the viewpoint of health and health, such as “Japanese dietary intake standards” (by the Ministry of Health, Labor and Welfare of Japan). Standards published or recommended by government agencies, public institutions, academic institutions, etc. can be referred to as appropriate.

  The liquid nutritional composition according to the present invention is also intended to replenish sodium for sodium, which has a low content in conventional products. For this reason, in addition to ingesting the liquid nutritional composition according to the present invention alone, it can be used for individual use while adjusting the sodium concentration by mixing it with a nutritional food or nutritional supplement such as a commercially available liquid food at an arbitrary ratio. It can be taken as a food or nutritional supplement for the elderly (or patient).

The calorific value of the liquid nutritional composition of the present invention is preferably 1 to 3 kcal / ml, more preferably 1 to 2.5 kcal / ml, still more preferably 1 to 2 kcal / ml, and even more preferably 1.5 to 2 kcal. / Ml. Generally, when the calorie | heat amount of a liquid nutrition composition is high, since the density | concentration of components, such as protein, will become high, gelatinization and aggregation will occur easily. That is, when the calorie | heat amount of a liquid nutrition composition is too high, even if the effect and effect | action of this invention are exhibited, it will become difficult to suppress gelatinization and aggregation completely. On the other hand, when the calorie | heat amount of a liquid nutritional composition is low, although gelatinization and aggregation will not occur easily, the effect and effect | action desired in this invention will become difficult to be exhibited. For this reason, it can be said that it is desirable to adjust the calorie | heat amount of a liquid nutrition composition to a suitable level.
In order for the composition of the present invention to achieve the above calorific value, for example, in the composition, for example, protein is 30 to 100 mg / ml, lipid is 20 to 100 mg / ml, and carbohydrate is 50 to 350 mg / ml. It is preferable to adjust so that it may become each range.

Protein The protein used in the present invention is not particularly limited as long as it can be used for food applications, and any protein may be used. Specific examples of such proteins include animal proteins such as milk protein and meat protein; vegetable proteins such as soy protein; and enzymatic degradation products of animal or vegetable proteins containing peptides and amino acids. These may be used alone or in any combination.
In addition, it is preferable that the calorie | heat amount (energy amount) which occupies for the liquid nutrition composition of protein is 3 to 10 weight% of the total energy amount.

  In the present invention, the concentration of the protein in the composition is preferably 30 to 90 mg / ml, more preferably 35 to 80 mg / ml, still more preferably 40 to 75 mg / ml.

Lipid The lipid used in the present invention is not particularly limited as long as it can be used for food applications, and any lipid may be used. Specific examples of such lipids include vegetable oils such as soybean oil, corn oil, cottonseed oil, perilla oil, coconut oil and rapeseed oil; animal oils such as beef tallow, lard and fish oil; synthetic triglycerides and the like. These may be used alone or in any combination.
In addition, it is preferable that the energy amount which occupies for the liquid nutrient composition of a lipid is 2 to 10 weight% of a total energy amount.

  In the present invention, the lipid concentration in the composition is preferably 20 to 90 mg / ml, more preferably 20 to 80 mg / ml, still more preferably 25 to 75 mg / ml.

Carbohydrate The sugar used in the present invention is not particularly limited as long as it can be used for food applications, and any sugar may be used. Specific examples of such saccharides include monosaccharides such as glucose and fructose; polysaccharides such as starch and dextrin; oligosaccharides including disaccharides such as maltose and lactose. These may be used alone or in any combination.
In addition, it is preferable that the energy amount which occupies for the liquid nutritional composition of saccharides is 5 to 35 weight% of the total energy amount.

  In the present invention, the carbohydrate concentration in the composition is preferably 80 to 320 mg / ml, more preferably 100 to 300 mg / ml, and still more preferably 120 to 280 mg / ml.

Sodium The sodium concentration of the liquid nutritional composition according to the present invention is preferably 2.2 to 8 mg / ml, more preferably 2.4 to 7 mg / ml, still more preferably 3 to 7 mg / ml, even more preferably 3 to 3. 6 mg / ml. Generally, in a liquid nutritional composition containing protein at a high concentration, gelation and aggregation are likely to occur when the sodium concentration is increased. That is, if the sodium concentration of the nutritional composition is too high, it is difficult to completely suppress gelation and aggregation even if the effects and actions of the present invention are exhibited. On the other hand, when the sodium concentration of the nutritional composition is low, gelation and aggregation are less likely to occur, but the effects and actions desired in the present invention are hardly exhibited. For this reason, it can be said that it is desirable to adjust the sodium concentration of the liquid nutritional composition to an appropriate level in consideration of the relationship with the protein concentration.

  In the present invention, the sodium concentration of the liquid nutritional composition may be determined in a ratio to the protein concentration of the composition. For example, the amount of sodium can be 0.02 mg, preferably 0.02 to 0.07 mg per 1 mg of protein contained in the composition.

  In the present invention, it is desirable that the sodium concentration of the liquid nutritional composition is a constant ratio in relation to the amount of heat. That is, in the present invention, the sodium concentration per calorie is preferably higher than 2 mg / kcal. More preferably, it can be 2.2-8 mg / kcal. Therefore, for example, when the calorie is 1.5 kcal / ml, the sodium concentration is preferably higher than 3 mg / ml.

  The liquid nutritional composition according to the present invention uses a sodium salt of an organic acid as the main sodium source to enhance sodium compared to conventional liquid nutritional foods (eg, liquid foods). That is, in the composition containing sodium at a high concentration according to the present invention, the concentration of sodium is increased by adding a sodium salt of an organic acid.

Here, as said organic acid, what has a carboxyl group in a molecule | numerator, for example, a citric acid, malic acid, gluconic acid etc. are mentioned. These organic acids are aqueous solutions and have a chelating effect on various mineral ions. In the present invention, this chelate effect is considered to minimize the interaction between protein and mineral ions (sodium, etc.) and suppress gelation and aggregation. It is not limited.
Therefore, in the present invention, it is preferable to use a sodium salt of citric acid, malic acid, or gluconic acid as the sodium salt of the organic acid, and these organic acids have one or more, two or more carboxyl groups in the molecule. 3 or more. In the present invention, these mixtures may be used. Specific examples of the organic acid sodium salt include trisodium citrate, disodium malate, and sodium gluconate.

Other components In the liquid nutritional composition according to the present invention, as other components than those described above, for example, dietary fiber, vitamins (for example, vitamin C, vitamin E), minerals (for example, zinc, iron, copper, Manganese), organic acids, organic bases, fruit juices, flavors, and the like can be added alone or in combination. If necessary, for example, stabilizers, preservatives, wetting agents, emulsifiers, sweeteners, colorants, antioxidants, pH adjusters, and the like may be used as additives.

  Furthermore, when the nutritional composition of the present invention is used for pharmaceutical applications, for example, auxiliary active ingredients that can be used in combination such as herbal medicines, nucleic acids, peptides, and antibiotics may be added.

  In the liquid nutritional composition according to the present invention, “liquid” means that the composition according to the present invention is an aqueous solution containing water as a main component and protein, lipid, carbohydrate and sodium dissolved in water. means.

  The liquid nutritional composition according to the present invention may have an average particle diameter adjusted as necessary. For example, a preferable average particle diameter is 2 μm or less, more preferably 1.5 μm or less, and further preferably 1 μm. It is as follows.

  The nutritional composition according to the present invention may be provided as a food or a pharmaceutical product. In the case of being provided as a pharmaceutical, for example, a case where a nutritional food-like composition or nutritional supplement used for nutritional supplementation in a medical institution is classified as a pharmaceutical according to the laws of each country can be included. .

  According to another preferred embodiment of the present invention, as described above, the liquid nutritional composition according to the present invention is provided as a food. That is, the liquid nutritional composition of the present invention can be said to be a liquid nutritional food composition. More preferably, the liquid nutrition composition according to the present invention is provided as a liquid food, a medical food, an enteral nutrient, or a nutritional supplement food or drink.

  Here, the liquid food means a liquid food having fluidity that can be swallowed by a patient or the like without chewing, for example, having a water content of about 60 to 85% by weight and being good in a nutrition tube. It has fluidity. Examples of such fluidity include those that satisfy the conditions such as a flow rate of 100 ml / hour or more at a temperature of 25 ° C. and a drop of 60 cm.

  A medical food is a food that is recommended to be taken by a patient from the viewpoint of treatment and prevention used in a medical field, and does not necessarily mean a food classified as a medicine. Enteral nutrition refers to tube feeding supplements, including those classified as pharmaceuticals and those treated as food.

  Nutritional foods and drinks include health foods, functional foods, foods with a disease risk reduction label, and the like, and foods of a classification such as foods for the sick. These foods include foods that may be subject to some legal restrictions in each country (for example, Japan) from the viewpoint of health. The disease risk reduction label is a label for foods that may reduce the disease risk, and is based on the standards established by the FAO / WHO Joint Food Standards Committee (Codex Committee) or the standards. By reference, it can be a defined display or an approved display.

Production Method The production method of the liquid nutritional composition according to the present invention includes the addition of a sodium salt of an organic acid to an aqueous solution containing protein, lipid, and carbohydrate as described above. The sodium concentration being higher than 2 mg / ml. In this case, for example, after adding a sodium salt of an organic acid, distilled water or the like may be further diluted to obtain a food having a desired concentration. Moreover, the obtained preparation liquid may be homogenized by a homogenizer or the like, or may be packaged after being sterilized as necessary.

  The present invention will be described in detail with reference to the following examples, but the present invention is not limited thereto.

Example 1
A commercially available liquid food (“Maybalance 1.5HPZ”, manufactured by Meiji Dairies Co., Ltd., 1.5 kcal / ml) was prepared and used as a preparation. After the preparation solution was divided into two, distilled water and trisodium citrate aqueous solution were added to each to dilute the calorific value to 1 kcal / ml. At this time, the sodium concentration of the preparation diluted with only distilled water was 1.1 mg / ml. Moreover, the sodium concentration of the preparation liquid diluted with the trisodium citrate aqueous solution was 2.4 mg / ml.
Sterilize these preparations (indirect heating, 140 ° C., 2 seconds) after homogenization ^{(homogenizer, 200kgf / cm 2 + 50kgf /} cm 2) , and the LL brick container (Long Life brick container) (200 ml) Filled to produce two types of liquid food (1 kcal / ml).

The obtained two kinds of liquid foods (products) were stored at room temperature (about 20 ° C.) for about one week, and then the quality was confirmed.
As a result, neither product gelled nor aggregated, and the quality was good.
When trisodium citrate was used to enhance the sodium content (concentration) of liquid nutritional food, a liquid food with a sodium concentration of 2.4 mg / ml was obtained. It was able to be manufactured in the same manner as the comparative example by applying typical sterilization conditions and homogenization conditions. That is, the heat stability and physical properties of the liquid food containing sodium at a high concentration were good.

Example 2
A commercially available liquid food (“Maybalance 1.5HPZ”, manufactured by Meiji Dairies Co., Ltd., 1.5 kcal / ml) was prepared and used as a preparation. Prepare this preparation solution separately for each sample of the number shown in Table 1, and add distilled water and aqueous solutions of various sodium salts shown in Table 1 to each sample, and the calorific value is 1 kcal / ml. It diluted so that it might become. At this time, the sodium concentration of the preparation diluted with only distilled water was 1.1 mg / ml. Moreover, the sodium concentration of the preparation liquid diluted with the aqueous solution of each sodium salt was as shown in Table 1.
Each of these preparations was filled in a soft bag container (200 ml), and then retort sterilized (121 ° C., 9 minutes 30 seconds) to produce 16 types of liquid food (1 kcal / ml) as shown in Table 1. .

About each obtained liquid food (product), each viscosity, the precipitation rate, and the average particle diameter were confirmed.
Here, the viscosity was measured using a B-type viscometer (“TVB-10”, manufactured by Toki Sangyo Co., Ltd.) under measurement conditions at room temperature (about 25 ° C.).
The precipitation rate was expressed as a percentage by dividing the weight of the precipitate by the total weight of the sample. Specifically, a sample is filled in a centrifugal settling tube with 50 g, and after processing at 3000 rpm for 30 minutes using a centrifuge (“KUBOTA-5200”, manufactured by Kubota Corporation), the precipitate The weight was determined by dividing by the total weight of the sample.
The average particle diameter was a measured value (median diameter) of a particle size distribution meter (“SALD-2000”, manufactured by Shimadzu Corporation).

  The results were as shown in Table 1.

When sodium nitrate, sodium tartrate, sodium erythorbate, sodium ascorbate, and disodium fumarate are used as sodium salts to enhance the sodium content (concentration) of liquid nutritional foods, the viscosity is somewhat Increased.
When any sodium salt was used, the precipitation rate was not significantly affected.
When sodium lactate, sodium glutamate, sodium propionate, and disodium succinate were used as sodium salts, the average particle size increased somewhat. When sodium nitrate, sodium tartrate, sodium erythorbate, sodium ascorbate, and disodium fumarate were used as sodium salts, the average particle size was further increased. It can be said that the smaller the average particle size, the more stable the physical properties.

  In order to enhance the sodium content (concentration) of liquid nutritional foods, when trisodium citrate, disodium malate, and sodium gluconate are used, liquid food with a sodium concentration of 3-6 mg / ml is generally used Could be manufactured under typical sterilization conditions. And the heat stability and physical property of the liquid food which contain those sodium in high concentration were favorable.

Claims (10)

A liquid nutritional composition comprising a protein, a lipid, and a carbohydrate, wherein the calorie of the composition is 1 kcal / ml or more,
A liquid nutritional composition, wherein the protein concentration in the composition is 30 to 100 mg / ml, and the sodium concentration of the composition is higher than 2 mg / ml.   The liquid nutritional composition according to claim 1, wherein the composition comprises protein, lipid, carbohydrate, and sodium salt of organic acid.   The liquid nutritional composition according to claim 2, wherein the sodium salt of the organic acid is a sodium salt of citric acid, malic acid or gluconic acid, or a mixture thereof.   The liquid nutrition composition as described in any one of Claims 1-3 whose sodium concentration of a composition is 2.2-8 mg / ml.   The liquid nutrition composition according to any one of claims 1 to 4, comprising 20 to 100 mg / ml of lipid and 50 to 350 mg / ml of carbohydrate.   The liquid nutritional composition according to any one of claims 1 to 5, wherein the calorie of the composition is 1 to 3 kcal / ml.   The liquid nutrition composition as described in any one of Claims 1-6 provided as a foodstuff.   The liquid nutrition composition according to any one of claims 1 to 6, which is provided as a liquid food, a medical food, an enteral nutrient, or a nutritional supplement food or drink. It is a manufacturing method of the liquid nutritional composition according to claim 1,
A production method comprising adding a sodium salt of an organic acid to an aqueous solution containing a protein, a lipid, and a saccharide, so that the sodium concentration in the liquid nutritional composition is higher than 2 mg / ml.   10. The method of claim 9, wherein the organic acid sodium salt is citric acid, malic acid or gluconic acid sodium salt, or a mixture thereof.