JPWO2018179952A1 - High calorie nutrition composition and package - Google Patents

Abstract

The high calorie nutritional composition is solved by a high calorie nutritional composition containing protein, lipid and carbohydrate nutrients and having a calorie of not less than 2.5 kcal / g and not more than 4.5 kcal / g. In the high-calorie nutritional composition, the viscosity at 25 ° C. is preferably 500 mPa · s or more and 3,000 mPa · s.

Description

  The present invention relates to a high-calorie nutritional composition and a package mainly for supplementing nutrients orally or by tube.

  In recent years, along with aging, high-calorie nutritional compositions for supplementing nutrients that are apt to be lacking in a daily diet have attracted attention, and various nutrients have been proposed and marketed (for example, Patent Document 1).

  In particular, for elderly people with reduced appetite or dysphagia, by ingesting a small amount of a high-calorie nutritional composition, sufficient energy can be supplied and the three major nutrients are obtained in a well-balanced manner. Is required.

JP-A-2015-107075

  An object of the present invention is to provide a high-calorie nutritional composition capable of sufficiently supplying energy by ingesting a small amount and obtaining three major nutrients in a well-balanced manner, and a container filled with such a high-calorie nutritional composition. It is to provide a package.

Such an object is achieved by the following (1) to (8) of the present invention.
(1) A high-calorie nutritional composition containing proteins, lipids, and carbohydrate nutrients, and having a calorie of 2.5 kcal / g or more and 4.5 kcal / g or less.

  (2) The high-calorie nutritional composition according to the above (1), wherein the viscosity at 25 ° C. is 500 mPa · s or more and 3,000 mPa · s or less.

  (3) The high-calorie nutritional composition according to (1) or (2), wherein the pH is 3.0 or more and 4.0 or less.

  (4) The high-calorie nutritional composition according to any one of the above (1) to (3), wherein the content of the protein in the high-calorie nutritional composition is 10.0 g or more and 30.0 g or less in 100 mL. .

  (5) The high-calorie nutritional composition according to any one of the above (1) to (4), wherein the protein includes a low-molecular-weight protein having a weight-average molecular weight of 1,000 to 8,500.

  (6) The high-calorie nutrition composition according to any one of (1) to (5), wherein the content of the lipid in the high-calorie nutrition composition is 8.0 g or more and 30.0 g or less in 100 mL. .

  (7) The high-calorie nutritional composition according to any one of (1) to (6), wherein the content of the carbohydrate in the high-calorie nutritional composition is 25.0 g or more and 40.0 g or less in 100 mL. .

(8) A package comprising the high-calorie nutritional composition according to any one of (1) to (7) and a container filled with the high-calorie nutritional composition.

  ADVANTAGE OF THE INVENTION According to the high-calorie nutrition composition of the present invention, even by ingesting a small amount of the high-calorie nutrition composition, sufficient energy can be supplied and three major nutrients can be obtained in a well-balanced manner.

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

Hereinafter, the high-calorie nutrition 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 of proteins, lipids and carbohydrates, and has a calorie of 2.5 kcal / g or more and 4.5 kcal / g or less. Thereby, even if a small amount of the high-calorie nutrition composition is taken, sufficient energy can be supplied, and three major nutrients can be obtained in a well-balanced manner.

  As described above, the high-calorie nutrition composition of the present invention contains proteins, lipids, and carbohydrates 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 described below. Hereinafter, these nutrients will be sequentially described.

  Proteins are included in high calorie nutritional compositions as nutrients (three major nutrients) for supplying nitrogen sources and amino acids.

  The content of the protein in the high-calorie nutrition composition is set to preferably about 10.0 g to 30.0 g, more preferably about 12.0 g to 16.0 g, in 100 mL of the high-calorie nutrition composition. . Thereby, the three major nutrients can be obtained in a well-balanced manner, and the calorific value of the high-calorie nutrition composition can be set to be 2.5 kcal / g or more and 4.5 kcal / g or less. (100 mL) can also supply enough energy. When the content of the protein is less than the lower limit, the amount required for protein synthesis in the body may not be supplied depending on the type of the protein. Further, when the protein content exceeds the above upper limit, depending on the type of the protein, the supply of the protein becomes excessive, and in catabolism, urea nitrogen may increase and the kidney may be overloaded.

  As the protein, known proteins such as animal proteins and vegetable proteins can be used.

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

  Examples of the protein include a protein contained in milk and the like, a soy protein, and the like.

  More specifically, when milk is used as a raw material, for example, casein, caseinate, whey, total milk protein (TMP), milk protein concentrate (MPC), whey protein concentrate (WPC), whey protein isolate (WPI) and hydrolyzed whey peptide (WPH). Soy protein as a raw material includes, for example, soy 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. Examples of commercially available products include MPC80 (manufactured by Nippon Shinyaku Co., Ltd.), MPC80LR (manufactured by Nippon Shinyaku Co., Ltd.), Casein Magnesium S (Nippon Shinyaku Co., Ltd.), Casein Potassium S (Nippon Shinyaku Co., Ltd.), Casein Sodium CW (Nippon Shinyaku Co., Ltd.), WPC550 (Nippon Shinyaku Co., Ltd.), Enlacto HG (Nippon Shinyaku Co., Ltd.) ), Enlac CC (produced by Nippon Shinyaku Co., Ltd.), PROGEL800 (produced by Nippon Shinyaku Co., Ltd.), lactocrystal (produced by Nippon Shinyaku Co., Ltd.), WPI18855 (produced by Fonterra), WPI18822 (produced by Fonterra), WPI1895 (produced by Fonterra) ), WPC392 (Fonter a), WPC80 (Fonterra), WPC7009 (Fonterra), WPC164 (Fontra), WPC162 (Fontra), WPC132 (Fontra), WPC472 (Fontra), Proliner 900 (Fontra) Proliner 700 (manufactured by Fuji Oil Co., Ltd.), Proliner 800 (manufactured by Fuji Oil Co., Ltd.), New Fuji Pro 3000 (manufactured by Fuji Oil Co., Ltd.), New Fuji Pro 1700N (manufactured by Fuji Oil Co., Ltd.) Manufactured by a company).

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

  In addition, these amino acids may be in the form of an inorganic acid salt (hydrochloride or the like), an organic acid salt (acetate or the like), or an ester (methyl ester or the like) which can be hydrolyzed in a living body.

  Furthermore, examples of the peptide include those in which two or more of the above-described amino acids are polymerized via a peptide bond (amide bond), and one or more of these can be used in combination. In addition, such a peptide may be any of a dipeptide, a tripeptide, an oligopeptide (having about 10 amino acids), and a polypeptide (having tens to hundreds of amino acids).

  The peptide may be any of those obtained by subjecting a protein to low molecular weight treatment or those commercially available.Examples of commercially available products include peptides derived from pigs, chickens, and fish. Specific examples include well collagen derived from pig collagen (manufactured by Nippon Shinyaku Co., Ltd.), SOLUGEL (manufactured by Nippon Pure Food Co., Ltd.), GELITA SOL NPE (manufactured by Nippi Co., Ltd.), and 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.). In addition, soybean peptides, casein peptides, whey peptides and the like can also be mentioned.

  In the present invention, such a protein preferably contains a low-molecular-weight protein having a low degree of polymerization (low-molecular-weight protein), that is, a peptide or an amino acid. Thereby, in the high-calorie nutrition composition, since the compatibility of the protein is increased, even if the content of the protein in the high-calorie nutrition composition is increased as in the above range, the high-calorie nutrition composition has Proteins can be more uniformly dissolved and mixed. Therefore, the occurrence of protein aggregates and precipitates in the high-calorie nutrition composition is accurately suppressed or prevented, and the high-calorie nutrition composition can be a protein in which the protein is uniformly dispersed.

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

  Further, the content of the low molecular weight protein in the high calorie nutrition 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 in 100 mL of the high calorie nutrition composition. Set to about. When the content of the low-molecular-weight protein is less than the lower limit, the viscosity of the high-calorie nutrition composition may decrease depending on the type of the low-molecular-weight protein. When 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 the low-molecular-weight protein.

  By setting the weight average molecular weight and the content of the low molecular weight protein within the above ranges, in the high calorie nutrition composition, the compatibility of the protein is further improved, so that the above effects can be surely exerted. .

  The proteins, amino acids, and peptides may be used alone or as a mixture of two or more. In addition, 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 are highly efficient energy sources.

  The lipid content in the high-calorie nutrition composition is set to preferably about 8.0 g or more and 30.0 g or less, more preferably about 8.8 g or more and 25.0 g or less in 100 mL of the high-calorie nutrition composition. . As a result, the three major nutrients can be obtained in a well-balanced manner, and the calorific value of the high-calorie nutrition composition can be set to be 2.5 kcal / g or more and 4.5 kcal / g or less. Can also provide sufficient energy. When the content of the lipid in the high-calorie nutrition composition is less than the lower limit, the function of the skin may be reduced depending on the type of the lipid. If the lipid content exceeds the upper limit, the supply of lipid 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 includes, for example, saturated fatty acids, unsaturated fatty acids, vegetable oils, animal fats and the like.

  Examples of the saturated fatty acid include caprylic acid, capric acid, lauric acid, palmitic acid, stearic acid, and the like, and one or more of these can be used in combination.

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

  Examples of vegetable oils include 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, cashew oil , Hazelnut oil, macadamia nut oil, mongongo oil, pecan oil, pine nut oil, pistachio oil, walnut oil, gourd oil, buffalo pumpkin oil, pumpkin oil, watermelon oil, amaranth oil, apricot oil, apple oil, Argan oil, avocado oil, babassu oil, moringa oil, borneo fat, cape chestnut oil, cocoa butter, carob oil, cofune palm oil, coriander seed oil, deca oil, linseed oil, grape seed oil, hemp oil, kapok real oil, lalleman Chia oil, Marula oil, Meadowfoam oil, Kara Oil, nutmeg butter, okra oil, papaya oil, perilla oil, pequo oil, pine nut oil, poppy oil, prune oil, quinoa oil, nigar seed oil, rice oil, Royle oil, Thatcha inch oil, camellia oil, thistle oil , Tomato oil, wheat oil, perilla oil, sunflower oil, germ oil, coconut oil, peanut oil, and the like, and one or more of these can be used in combination.

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

  The lipids may be used alone or as a mixture of two or more. The lipid may be derived from a flavor or the like.

  Carbohydrates are included in high calorie nutritional compositions as nutrients (three major nutrients) for supplying monosaccharides.

  The content of carbohydrate in the high-calorie nutrition composition is set to preferably about 25.0 g to 40.0 g, more preferably about 32.0 g to 38.0 g, in 100 mL of the high-calorie nutrition composition. . As a result, the three major nutrients can be obtained in a well-balanced manner, and the calorific value of the high-calorie nutrition composition can be set to be 2.5 kcal / g or more and 4.5 kcal / g or less. Can also provide sufficient energy. If the sugar content in the high-calorie nutritional composition is less than the lower limit, a sufficient amount of heat may not be obtained depending on the type of lipid. If the sugar content exceeds the upper limit, the supply of sugars becomes excessive, and depending on the type of lipid, diabetes may be induced.

  The carbohydrate is not particularly limited as long as it is absorbed by a living body and becomes a calorie source (energy source), and examples include a monosaccharide, a disaccharide, and a polysaccharide.

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

  Examples of the disaccharide include sucrose (sucrose), lactose (lactose), maltose (maltose), isomaltose, trehalose, and the like.

  Specific examples of the polysaccharide include starch (amylose, amylopectin), dextrin and the like, and one or more of these can be used in combination, and among them, dextrin is preferable.

  Dextrin is a generic term for a substance in which several α-glucoses are polymerized by glycosidic bonds, and can be obtained by hydrolyzing starch. Dextrin has a slow decomposition rate in the small intestine and a slow absorption, so that a rapid rise in blood sugar can be prevented. In addition, by using dextrin, the osmotic pressure of the high-calorie nutritional composition can be reduced, and osmotic diarrhea can be prevented. As the dextrin, any of a high-molecular dextrin having a high degree of polymerization of α-glucose and a low-molecular dextrin having a low degree of polymerization of α-glucose may be used, but a high-molecular dextrin capable of further reducing osmotic pressure may be used. Is preferred. The low-molecular-weight dextrin is also called maltodextrin, and is usually a polymer of 3 to 5 α-glucoses.

  This dextrin may be prepared by itself or a commercially available product. In the case of preparing dextrin, known starches, for example, starch contained in corn, waxy corn, wheat, rice, waxy rice, waxy milo, beans (broad bean, mung bean, red beans, etc.), potato, sweet potato, tapioca, etc. 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.), Sundec # 300 (manufactured by Sanwa Starch Industry Co., Ltd.), Sundec # 250 (manufactured by Sanwa Starch Industry Co., Ltd.), Sundec # 150 (manufactured by Sanwa Starch Industry Co., Ltd.).

  The above carbohydrates may be used alone or as a mixture of two or more. Further, the carbohydrate may be derived from a flavor or the like.

  In the present invention, such a carbohydrate preferably contains a low-molecular-weight carbohydrate having a low degree of polymerization, that is, a low-molecular-weight polysaccharide such as a monosaccharide, a disaccharide, or a low-molecular-weight dextrin. Thereby, in the high-calorie nutrition composition, since the compatibility of carbohydrates is increased, even if the content of carbohydrate in the high-calorie nutrition composition is increased as in the above range, the high-calorie nutrition composition contains Carbohydrates can be melted together. Therefore, the generation of aggregates and precipitates of carbohydrates in the high-calorie nutrition composition is accurately suppressed or prevented, and the high-calorie nutrition composition can be a carbohydrate uniformly dispersed.

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

  The vitamin is not particularly limited, and includes 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 as a mixture of two or more.

  In addition, the preferable content of various vitamins per 100 mL of the high-calorie nutrition composition is 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 1-800 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 to 30 mg NE, more preferably 0.5 to 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 to 100 μg, more preferably 1 to 20 μg
Folic acid: preferably 1-1000 μg, more preferably 10-100 μg
Vitamin B12: preferably 0.01 to 10 μg, more preferably 0.2 to 3.0 μg
Vitamin C: preferably 1 to 200 mg, more preferably 5 to 100 mg
Carnitine: preferably 1 to 300 mg, more preferably 10 to 70 mg
In addition, the lower limit and the upper limit of the preferable range and the more preferable 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 above-mentioned nutrients (three major nutrients) of protein, lipid and carbohydrate.

  The mineral is not particularly limited, and includes, for example, various minerals such as sodium, potassium, calcium, phosphorus, and magnesium. These may be used alone or in combination of two or more. .

  In addition, the preferable content of various minerals per 100 mL of the high calorie nutrition composition is as follows.

Sodium: preferably 50-300 mg, more preferably 100-190 mg
Calcium: preferably 10 to 200 mg, more preferably 30 to 100 mg
Phosphorus: preferably 1-350 mg, more preferably 25-150 mg
Magnesium: preferably 1-75 mg, more preferably 10-50 mg
Potassium: preferably 1 to 350 mg, more preferably 25 to 180 mg
In addition, the lower limit and the upper limit of the preferable range and the more preferable range of various vitamins include the respective numerical values.

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

  The trace element is not particularly limited, and includes, for example, various trace elements such as iron, zinc, copper, chlorine, iodine, manganese, selenium, chromium, and molybdenum, and these may be used alone or 2 Mixtures of more than one species can be used.

  In addition, the preferable content of various trace elements per 100 mL of the high-calorie nutrition composition is as follows.

Iron: preferably 0.1 to 55 mg, more preferably 1 to 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 the more preferable range of various trace elements include the respective numerical values.

  The high-calorie nutritional composition containing the above-mentioned nutrients (the high-calorie nutritional composition of the present invention) may have a calorific value of 2.5 kcal / g or more and 4.5 kcal / g or less, but 3.0 kcal / g. It is preferably not less than 4.3 kcal / g and more preferably not less than 3.5 kcal / g and not more than 4.1 kcal / g. When the calorie in the high calorie nutritional composition is less than 2.5 kcal / g, a high calorie cannot be taken in a small volume. When the calorific value in the high calorie nutrition composition exceeds 4.5 kcal / g, it is difficult to dissolve the nutrient. Thereby, even if a small amount of the high calorie nutrition composition is taken, sufficient energy can be supplied. That is, a high-calorie nutritional composition that can be obtained in one meal under the supervision of a third party such as a nurse or a caregiver at a hospital or a nursing facility, etc. The total amount of liquid food) is generally said to be about 100 mL. Therefore, by setting the calorie of the high-calorie nutrition composition within the above range, and further obtaining the high-calorie nutrition composition for three meals of 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, energy of 1050 kcal or more and 1230 kcal or less can be obtained. Therefore, by ingesting three meals of the high-calorie nutritional composition, it is possible for the elderly to satisfy the amount of energy desired to be obtained in one day.

  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. . When the viscosity in the high-calorie nutrition composition is less than the lower limit, reflux pneumonia and diarrhea may be induced. If the viscosity in the high-calorie nutritional composition exceeds the above upper limit value, there is a possibility that the composition is sticky when ingested. By setting the viscosity in such a range, the viscosity of the high-calorie nutrition composition can be set in a range suitable for a liquid diet. Therefore, even if this high-calorie nutrition composition is taken by elderly people with a reduced appetite or dysphagia, the high-calorie nutrition composition should be easily orally obtained (eat). Can be.

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

  This results in higher compatibility of protein, lipid and carbohydrate in the high calorie nutritional composition. Therefore, even if the content of protein, lipid and carbohydrate in the high-calorie nutritional composition is respectively increased as in the above range, the protein, lipid and carbohydrate are dissolved in the high-calorie nutritional composition. Can be. Therefore, the high-calorie nutritional composition can be a protein, lipid and carbohydrate uniformly dispersed and emulsified.

  Examples of the emulsifier include, but are not limited to, organic acid monoglyceride, polyglycerin ester, sucrose fatty acid ester, sorbitan fatty acid ester, fatty acid ester such as propylene glycol fatty acid ester, polysorbate, polyglycerin condensed ricinoleate, diacylglycerol, wax , Sterol esters, phospholipids and the like, and one or more of these can be used in combination. Among them, it is preferable to include one of the organic acid monoglyceride and the polyglycerin ester, and it is more preferable to include both of them. When both an organic acid monoglyceride and a polyglycerin ester are contained as an emulsifier, the content of the organic acid monoglyceride is preferably 0.5 g / 100 mL or more and 1.5 g / 1.5 g / ml in the high-calorie nutrition composition, respectively. It is set to 100 mL or less, more preferably about 1.0 g / 100 mL, and the polyglycerin 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. The effect can be more remarkably exerted by selecting the above-mentioned emulsifier and setting the content thereof as described above. Further, when the organic acid monoglyceride in the high-calorie nutrition composition is less than 0.5 g / 100 mL, depending on the type of nutrient contained in the high-calorie nutrition composition, the emulsification system is not stabilized and the water phase and the oil layer are separated. There is a possibility that. If the organic acid monoglyceride in the high calorie nutritional composition exceeds 1.5 g / 100 mL, the emulsification system may be destroyed by excessive organic acid monoglyceride depending on the type of nutrient contained in the high calorie nutritional composition. When the polyglycerin ester in the high-calorie nutrition composition is less than 0.3 g / 100 mL, depending on the type of nutrient contained in the high-calorie nutrition composition, the emulsification system may not be stable, and the water phase and the oil layer may be separated. There is. When the amount of the organic acid monoglyceride in the high-calorie nutrition composition exceeds 0.8 g / 100 mL, the emulsification system may be broken by an excessive amount of the organic acid monoglyceride depending on the type of nutrient contained in the high-calorie nutrition composition.

  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 (RIKEN Vitamin Co., Ltd.) 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. Specifically, Poem J-0381V (manufactured by RIKEN Vitamin Co., Ltd.) and Poem J-0281V (manufactured by RIKEN Vitamin Co., Ltd.) Manufactured).

  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 proteins, nutrients of lipids and carbohydrates in a high concentration as in the above-described contents, and also reduces the nutrients of proteins and carbohydrates to low molecular weight as described above. It is preferable to have unique odor, astringent taste, bitterness, etc.

  By including such a high-calorie nutritional composition containing fermented milk, it is possible to reduce the unpleasant flavor such as a unique smell, astringent taste, and bitterness. Therefore, the appetite of the user who eats the high calorie nutrition composition is improved.

  Further, the content of fermented milk in the high calorie nutrition composition is preferably set to 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. When the fermented milk content in the high-calorie nutrition composition is less than the lower limit, depending on the type of nutrient contained in the high-calorie nutrition composition, bitterness may be strongly felt and the flavor may be impaired. If the fermented milk in the high-calorie nutritional composition exceeds the lower limit, depending on the type of nutrients contained in the high-calorie nutritional composition, sweetness and sourness may be felt strongly, and the flavor may be impaired. By setting the content of the fermented milk within the above range, the effect can be more remarkably exhibited.

  In this specification, fermented milk refers to milk or milk containing non-fat milk solid content equivalent to or higher than that produced by fermenting lactic acid by microorganisms such as lactic acid bacteria and yeast. Accordingly, the fermented milk is not particularly limited as long as it is fermented from milk or a material containing non-fat milk solids equivalent to or higher than this, and for example, besides commercially available yogurt, Honeypis JP-J ( Examples include fermented milk FM-J (manufactured by Taiyo Perfume Co., Ltd.), sugar-free fermented milk base (manufactured by Kyodo Dairy Co., Ltd.), and sweetened fermented milk (manufactured by Kyodo Dairy Co., Ltd.).

Further, the high calorie nutritional composition may contain flavors.
Thereby, the flavor of the high-calorie nutrition composition is further improved, so that the appetite of the consumer who eats the high-calorie nutrition composition is further improved.

  In addition, in this specification, "flavor" means what is added in order to give a fragrance and a taste to a high calorie nutrition composition, and what is generally sold as "flavor", and "extract" Examples include those sold as "powder seasonings", "powder flavors", and "liquid flavors", and one or more of these can be used in combination.

  The content of the flavor in the high-calorie nutrition composition is preferably set to about 1.0 g to 3.5 g, more preferably about 1.5 g to 3.0 g, in 100 mL of the high-calorie nutrition composition. Is done. Thereby, the effect obtained by adding a flavor to the high-calorie nutrition composition can be more remarkably exhibited.

  In the high-calorie nutrition composition, the type of flavor is not particularly limited. For example, vegetable soup flavor such as tomato flavor, fruit juice flavor such as apple flavor, yogurt flavor, Japanese soup flavor (bonito, konbu), cream stew Flavor, beef stew flavor, curry flavor, miso soup flavor, pork soup flavor, clam chowder flavor, or ramen flavor (miso, tonkotsu, soy sauce) can be mentioned. As the flavor, a commercially available soup base or powdered soup may be used.

  The high-calorie nutritional composition may further contain, as functional components, polyglutamic acid, glucosamine, fucoidan, collagen, hyaluronic acid, dietary fiber, oligosaccharides, and the like.

  These functional components include salivary secretion promoting action, calcium absorption promotion, moisturizing action, elimination of H. pylori, promotion of protection and repair of gastric mucosa, improvement of endurance, lowering of plasma cholesterol, improvement of blood glucose response, improvement of colon function, And exerts various functions such as prevention of colorectal cancer.

  Dietary fiber is not particularly limited, for example, 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, glucomannan , Alginate, agar, chemically modified polysaccharide, polydextrose, indigestible oligosaccharide, maltitol, inulin, carrageenan, wheat bran, indigestible dextrin (for example, Pine Fiber C (Matsuya Chemical Industry Co., Ltd.)), polydextrose And water-soluble dietary fiber such as guar gum decomposed product, and may be used alone or in combination of two or more. In addition, the content of dietary fiber in the high-calorie nutrition composition is appropriately adjusted by a subject to which the high-calorie nutrition composition is applied.

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

  The health functional component is a component that exerts a certain function on a living body when ingested.

  Such insurance functional components are not particularly limited, but include, for example, indigestible oligosaccharides, sugar alcohols, calcium citrate malate (CCM) and casein phosphopeptide (CPP), chitosan, L-arabinose, and guava leaf polyphenol. , Wheat albumin, soybean extract, diacylglycerol, diacylglycerol vegetable sterol, soy isoflavone, milk-based protein and the like, and one or more of these can be used in combination.

  The indigestible oligosaccharide is a saccharide having a molecular weight not as large as that of a polysaccharide (about 300 to 3000) among compounds in which monosaccharides are linked by glycosidic bonds.

  The indigestible oligosaccharide is not decomposed by human digestive enzymes, but is degraded by human digestive enzymes. By taking such an indigestible oligosaccharide, an intestinal regulation effect can be obtained.

  Examples of the indigestible oligosaccharide are not particularly limited, and include, for example, xylo-oligosaccharide, fructooligosaccharide, soybean oligosaccharide, isomaltoligosaccharide, lactose oligosaccharide, lactulose, galacto-oligosaccharide and the like. These indigestible oligosaccharides may be used alone or as a mixture of two or more. In addition, the content of the indigestible oligosaccharide in the high-calorie nutrition composition is appropriately adjusted by the subject to which the high-calorie nutrition composition is applied.

  Sugar alcohol is a kind of sugar that is produced by reducing the carbonyl group of aldose or ketose, and is poorly absorbed into the body from the small intestine and hardly produces calories.

  This sugar alcohol is hardly metabolized to an acid by oral bacteria, and can prevent plaque formation. The sugar alcohol is used as a low calorie sweetener.

  Examples of the sugar alcohol include, but are not particularly limited to, erythritol, maltitol, palatinose and the like. These sugar alcohols may be used alone or in combination of two or more. In addition, the content of the sugar alcohol in the high-calorie nutrition composition is appropriately adjusted by a subject to which the high-calorie nutrition composition is applied.

  Calcium citrate malate (CCM) and casein phosphopeptide (CPP) have a function of promoting calcium absorption and promoting bone formation. These CCM and CPP may be used alone or as a mixture of two or more. Further, it is preferable that CCM and CPP are used in combination with calcium. In addition, the content of CCM and CPP in the high-calorie nutrition composition is appropriately adjusted by a subject to which the high-calorie nutrition composition is applied.

  Food additives are those that are added to, mixed with, moistened, or otherwise used in high calorie nutritional compositions for the purpose of processing or preserving the high calorie nutritional compositions.

  As food additives, besides the purpose of fortification, for example, zinc gluconate and copper gluconate, ascorbic acid 2-glucoside, cyclodextrin, preservatives, fungicides, antioxidants, coloring agents, masking agents, pH adjusters, sour agents, fragrances, defoamers, and the like.

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

  Cyclodextrin is a cyclic oligosaccharide having a cyclic structure in which glucose is bound by glucosidic bonds. Those consisting of 6 glucoses are called α-cyclodextrin, those consisting of 7 glucoses are called β-cyclodextrin, those consisting of 8 glucoses are called γ-cyclodextrin. Cyclodextrin has functions such as an allergy suppressing effect, a blood sugar level suppressing effect, and an emulsifying effect. Cyclodextrins may be used alone or as a mixture of two or more. The content of cyclodextrin is appropriately adjusted depending on the subject to which the high-calorie nutrition composition is applied.

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

  The coloring agent has a function of making the high-calorie nutrition composition look beautiful. The colorant is not particularly limited, but may be an edible tar dye (edible red No. 2, 3, 40, 102, 104, 105, and 106, edible blue Nos. 1 and 2, edible yellow No. 4). 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 a function of suppressing and concealing a unique astringent taste derived from the raw material in the high calorie nutrition composition. Examples of the masking agent include, but are not limited to, saccharin and its sodium salt, xylitol, aspartame, sucralose, acesulfame potassium, dultin, ticlo (cyclamate), neotame, trehalose, erythritol, maltose, para-north, sorbitol, licorice extract , Stevia, thaumatin, curculin, disodium lytyl litate and the like. These masking agents may be used alone or in combination of two or more.

  The pH adjuster has a function of adjusting the pH of the high-calorie nutrition composition. Although it does not specifically limit as a pH adjuster, citric acid, gluconic acid, succinic acid, potassium carbonate, sodium hydrogen carbonate, carbon dioxide, lactic acid, sodium lactate, sodium citrate, adipic acid, etc. can be used. These pH adjusters may be used alone or in combination of two or more.

  The pH of the high-calorie nutrition composition is adjusted by a pH adjuster, so that the pH is preferably 3.0 or more and 4.0 or less, more preferably about 4.0. When the pH in the high-calorie nutrition composition is less than 3.0, the acidity is strongly felt, and the flavor may be impaired. If the pH in the high-calorie nutrition composition exceeds 4.0, there is a high possibility that microorganisms such as fungi will propagate, and the safety as food may not be maintained. Thus, the long-term stabilization of the high-calorie nutritional composition can be achieved, and when eating the high-calorie nutritional composition, the user can eat without feeling strong acidity.

  The sour agent has functions such as imparting a sour taste to the high-calorie nutrition composition, preventing oxidation of the high-calorie nutrition composition, and adjusting pH. Examples of the acidulant include, but are not particularly 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 as a mixture of two or more.

  The fragrance has a function of flavoring and smelling the high-calorie nutrition composition. Examples of the flavor include, but are not particularly limited to, acetophenone, α-amyl cinnamaldehyde, anisaldehyde, benzaldehyde, benzyl acetate, benzyl alcohol, cinnamaldehyde, cinnamic acid, citral, citronellal, citronellol, decanal, decanol, ethyl acetoacetate, silica Ethyl cinnamate, ethyl decanoate, ethyl vanillin, eugenol, geraniol, isoamyl acetate, isoamyl butyrate, isoamyl phenylacetate, dl-menthol, 1-menthol, methyl salicylate, piperonal, propionic acid, terpineol, vanillin, d-borneol, etc. No. These fragrances may be used alone or as a mixture of two or more.

  The stabilizer has a function of improving the texture of the high-calorie nutrition composition and contributing to stabilization of the production process. As the stabilizer, a commonly used stabilizer 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, phacelerin, Processed 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 as a mixture of two or more.

  In addition, the stabilizer can also function as the above-mentioned dietary fiber. The content of the stabilizer is appropriately adjusted in consideration of texture, stability and the like.

As other additives, for example, enzymes such as α-amylase, β-amylase, glucoamylase, glucose isomerase, trehalose producing enzyme, trehalose releasing enzyme, and glutaminase, and yeast are used. The content of these other additives is appropriately adjusted by the subject to which the high-calorie nutrition composition is applied.
The high-calorie nutritional composition as described above can be produced by a known method.

  In addition, the high-calorie nutritional composition can be, for example, continuously sterilized and filled into a container to produce a product. That is, commercialization is achieved by forming a package (package of the present invention) having a continuously sterilized high-calorie nutrition composition and a container filled with the high-calorie nutrition composition.

  The method of continuous sterilization is not particularly limited, and examples thereof include ultra-high temperature short time (UHT) sterilization, hot water sterilization, batch-type sterilization, and a combination thereof.

  The container for filling the high-calorie nutrition composition is not particularly limited, and a known container is used. Examples of the container include a tetrapak, a cart can, a glass container, a metal can, an aluminum pouch, and a plastic container. And the like. 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 to a liquid diet to be taken orally, and also to an enteral nutrition that is to be administered enterally via a PEG tube or the like.

  As described above, the high calorie nutrition composition and the package according to the present invention have been described based on the preferred embodiments, but the present invention is not limited to these. For example, various nutrients contained in the high-calorie nutrition composition of the present invention can be replaced with any one that can exert the same function, or one having an arbitrary function can be added.

  Hereinafter, the present invention will be described specifically with reference to Examples, but the present invention is not limited thereto.

(Example 1)
The preparation method at the time of preparing 1700 L is described below. The amount of each raw material is as shown in Table 1.

  450 kg of the prepared water was weighed and heated to 80 ° C. or higher in a hot water bath. Next, sodium dihydrogen phosphate, potassium dihydrogen phosphate, potassium chloride, organic acid monoglyceride, and polyglycerin ester are added, and after sufficiently dissolving, the mixture is cooled to 70 ° C., and collagen peptide (protein degradation product, well collagen, molecular weight) : 4,300, manufactured by Nippon Shinyaku Co., Ltd., and whey protein (WPC550, manufactured by Nippon Shinyaku Co., Ltd.).

  A dispersion in which a vegetable mixed oil, a medium-chain fatty acid, and a polyglycerin ester were mixed 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 mineral, citric acid, malic acid, sweetener, 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 became 1700 L, and the mixture was dissolved and dispersed until a uniform state was obtained.

  The obtained solution was homogenized, filled into an aluminum pouch with a stopper so that the volume of each solution became 100 mL, and sterilized at 90 ° C. for 10 minutes. After the sterilization treatment, the composition was cooled to produce a high-calorie nutrition composition (high-concentration nutrition composition).

  In the obtained nutrient composition, the content of protein was 1.5 g / 100 mL, the content of proteolysate was 19.5 g / 100 mL, the content of carbohydrate was 30.0 g / 100 mL, and the content of lipids Was 20.0 g / 100 mL.

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

(1) Uniformity: After filtration through a 50-mesh sieve, the residue state of the sample was visually checked and evaluated by the following evaluation.
◎: No residue ×: Residue present

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

(4) Emulsion stability: About 50 mL of the nutritional composition was placed in a 50 mL centrifuge tube, allowed to stand, observed one week later, and evaluated by the following evaluation.
：: No separation ×: Separated into two layers

  The calorific value of the obtained nutritional composition was 4.0 kcal / g, the uniformity was “◎”, the pH was 3.85, the viscosity was 1,635 mPa · s, and the emulsion stability was “◎”. Table 2 shows the results.

(Example 2)
In Example 1, the content of the protein was 1.0 g / 100 mL, the content of the protein hydrolyzate was 14.9 g / 100 mL, the content of the carbohydrate was 20.9 g / 100 mL, and the content of the lipid was 14.0 g / 100 mL. A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that the nutritional composition was changed to 100 mL. The calorific value of the obtained nutritional composition was 3.0 kcal / g, the uniformity was “◎”, the pH was 3.83, the viscosity was 1,065 mPa · s, and the emulsion stability was “◎”. Table 2 shows the results.

(Example 3)
In Example 1, the content of the protein was 1.6 g / 100 mL, the content of the protein hydrolyzate was 19.5 g / 100 mL, the content of the saccharide was 32.0 g / 100 mL, and the content of the lipid was 21.5 g / 100 mL. A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that the nutritional composition was changed to 100 mL. The calorific value of the obtained nutritional composition was 4.3 kcal / g, the uniformity was “◎”, the pH was 3.81, the viscosity was 1,955 mPa · s, and the emulsion stability was “◎”. Table 2 shows the results.

(Example 4)
A nutritional composition was prepared by repeating exactly the same preparation method as in Example 1 except that the protein hydrolyzate was changed to SOLUGEL (collagen peptide, weight average molecular weight: 2,000, manufactured by Nippon Pure Food Co., Ltd.) in Example 1. Obtained. The calorific value of the obtained nutritional composition was 3.5 kcal / g, the uniformity was “◎”, the pH was 3.82, the viscosity was 1,250 mPa · s, and the emulsion stability was “◎”. Table 2 shows the results.

(Example 5)
Nutritional composition by repeating exactly the same preparation method as in Example 1 except that the protein hydrolyzate was changed to Hynute AM (soy peptide, weight average molecular weight: 1,200, manufactured by Fuji Oil Co., Ltd.) in Example 1. I got something. The calorific value of the obtained nutritional composition was 4.0 kcal / g, the uniformity was “◎”, the pH was 3.85, the viscosity was 1,100 mPa · s, and the emulsion stability was “◎”. Table 2 shows the results.

(Example 6)
The same preparation method as in Example 1 was repeated except that the protein hydrolyzate was changed to Nippi peptide PS-1-H (collagen peptide, weight average molecular weight: 9,000, manufactured by Nippi Corporation) in Example 1. A nutritional composition was obtained. The calorific value of the obtained nutritional composition was 4.0 kcal / g, the uniformity was “x”, the pH was 3.85, the viscosity was 9,800 mPa · s, and the emulsion stability was “x”. Table 3 shows the results.

(Example 7)
A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that the protein hydrolyzate in Example 1 was changed to CE90GMM (casein peptide, weight average molecular weight: 450, manufactured by Nippon Shinyaku Co., Ltd.). The calorific value of the obtained nutritional composition was 4.0 kcal / g, the uniformity was “◎”, the pH was 3.85, the viscosity was 550 mPa · s, and the emulsion stability was “×”. Table 3 shows the results.

(Example 8)
Except that the proteolysate was changed to LACPRODAN® DI-3065 (whey peptide, weight average molecular weight: 1,015, manufactured by Arla Foods Ingredients) in Example 1, the same preparation method as in Example 1 was used. The nutritional composition was obtained repeatedly. The calorific value of the obtained nutritional composition was 4.0 kcal / g, the uniformity was “◎”, the pH was 3.98, the viscosity was 133 mPa · s, and the emulsion stability was “◎”. Table 3 shows the results.

(Comparative Example 1)
In Example 1, the protein content was 0.7 g / 100 mL, the protein degradation product content was 9.8 g / 100 mL, the saccharide content was 15.0 g / 100 mL, and the lipid content was 10.2 g / 100 mL. A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that the nutritional composition was changed to 100 mL. The calorific value of the obtained nutritional composition was 2.0 kcal / g, the uniformity was “◎”, the pH was 3.85, the viscosity was 25 mPa · s, and the emulsion stability was “×”. Table 4 shows the results.

(Comparative Example 2)
In Example 1, the content of the protein was 2.2 g / 100 mL, the content of the protein degradation product was 29.3 g / 100 mL, the content of the carbohydrate was 37.4 g / 100 mL, and the content of the lipid was 25.1 g / 100 mL. A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that the nutritional composition was changed to 100 mL. The calorific value of the obtained nutritional composition was 5.2 kcal / g, the uniformity was “x”, the pH was 3.85, the viscosity was 5,200 mPa · s, and the emulsion stability was “x”. Table 4 shows the results.

(Comparative Example 3)
A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that the content of the protein was changed to 0 g / 100 mL and the content of the protein degradation product was changed to 21.0 g / 100 mL in Example 1. . The calorific value of the obtained nutritional composition was 4.0 kcal / g, the uniformity was “◎”, the pH was 3.85, the viscosity was 950 mPa · s, and the emulsion stability was “×”. Table 4 shows the results.

  As is clear from the above, in each example, by appropriately setting the contents of the protein, the proteolysate, the saccharide and the lipid, the calorific value in 100 mL was reduced by 2 while mixing these three major nutrients in a well-balanced manner. The value could be set within a range of from 0.5 kcal / g to 4.5 kcal / g.

  In contrast, in each comparative example, the balance of the three major nutrients of protein, proteolysate, saccharide, and lipid was lacking, and the amount of heat in 100 mL was from 2.5 kcal / g to 4.5 kcal / g. Could not be set within the range.

  The high-calorie nutritional composition of the present invention contains nutrients of proteins, lipids and carbohydrates, and has a calorific value of 2.5 kcal / g or more and 4.5 kcal / g or less. Therefore, it is possible to provide a high calorie nutrition composition capable of sufficiently supplying energy by ingesting a small amount and obtain three major nutrients in a well-balanced manner, and to provide a package filled with such a high calorie nutrition composition in a container. can do. Therefore, the high calorie nutrition composition of the present invention has industrial applicability.

Claims (8)

  A high-calorie nutritional composition comprising proteins, lipids, and carbohydrate nutrients, and having a calorie of 2.5 kcal / g or more and 4.5 kcal / g or less.   The high calorie nutritional composition according to claim 1, wherein the viscosity at 25 ° C is from 500 mPa · s to 3,000 mPa · s.   The high-calorie nutritional composition according to claim 1 or 2, having a pH of 3.0 or more and 4.0 or less.   The high-calorie nutritional composition according to any one of claims 1 to 3, wherein the content of the protein in the high-calorie nutritional composition is 10.0 g or more and 30.0 g or less in 100 mL.   The high calorie nutritional composition according to any one of claims 1 to 4, wherein the protein includes a low molecular weight protein having a weight average molecular weight of 1,000 or more and 8,500 or less.   The high-calorie nutrition composition according to any one of claims 1 to 5, wherein the content of the lipid in the high-calorie nutrition composition is 8.0 g or more and 30.0 g or less in 100 mL.   The high-calorie nutritional composition according to any one of claims 1 to 6, wherein the content of the carbohydrate in the high-calorie nutritional composition is 25.0 g or more and 40.0 g or less in 100 mL.   A package comprising: the high-calorie nutritional composition according to claim 1; and a container filled with the high-calorie nutritional composition.