JPWO2019017005A1 - High calorie nutritional composition and package - Google Patents

Abstract

A high-calorie nutritional composition containing nutrients containing proteins, lipids and carbohydrates and agar, having a viscosity at 25°C of not less than 3,500 mPa·s and not more than 17,500 mPa·s and a calorie of 2.5 kcal. /ML or more and 4.5 kcal/mL or less is solved by the high-calorie nutrition composition.

Description

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

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

In particular, for elderly people with reduced appetite or dysphagia, a small amount of high-calorie nutritional composition can be sufficiently supplied with energy and well-balanced acquisition of three major nutrients. In addition, proteins, lipids and carbohydrates as three major nutrients are required to be dispersed in a high-calorie nutritional composition with excellent stability without separation.

Further, it is required that the package filled with the high-calorie nutrition composition can be easily replenished with the high-calorie nutrition composition without causing dripping.

JP, 2005-107075, A

The object of the present invention is to be able to sufficiently replenish energy by ingesting a small amount, to obtain three macronutrients in a well-balanced manner, and to have excellent stability of protein, lipid and carbohydrate as the three macronutrients. Calorie nutritional composition dispersed without separation with a container, and a container filled with such a high calorie nutritional composition, the high calorie nutritional composition is easily replenished without causing dripping The object is to provide a package capable of

Such an object is achieved by the present invention of the following (1) to (9).
(1) A high-calorie nutritional composition containing agar and nutrients containing protein, lipid and carbohydrate,
A high-calorie nutritional composition having a viscosity at 25° C. of 3,500 mPa·s or more and 17,500 mPa·s or less and a caloric value of 2.5 kcal/mL or more and 4.5 kcal/mL or less.

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

(4) The high-calorie nutritional composition according to any one of (1) to (3) above, wherein the content of the agar in the high-calorie nutritional composition is 0.05 g or more and 0.32 g or less in 100 mL. ..

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

(6) The high-calorie nutritional composition according to any one of (1 to 5), which contains collagen peptide and whey protein as the protein.

(7) The high-calorie nutrition composition according to any one of (1) to (6), 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. ..

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

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

According to the high-calorie nutritional composition of the present invention, it is possible to sufficiently replenish the energy and obtain the three major nutrients in a well-balanced manner even by ingesting a small amount of the high-calorie nutritional composition. Further, in the high-calorie nutrition composition, proteins, lipids and carbohydrates as the three major nutrients are dispersed with excellent stability without separation, and a stabilized high-calorie nutrition composition can be obtained. it can.

Furthermore, in the package of the present invention, by filling the container with the high-calorie nutritional composition of the present invention, it is possible to realize miniaturization of this container, that is, the package, and also to fill the container with the high-calorie food. The nutritional composition can be easily replenished by the ingestor without causing dripping.

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

Hereinafter, the high-calorie nutrition composition and the package of the present invention will be described in detail based on preferred embodiments.

The high-calorie nutritional composition of the present invention contains nutrients containing proteins, lipids and carbohydrates, and agar, and has a viscosity at 25° C. of not less than 3,500 mPa·s and not more than 17,500 mPa·s, In addition, the amount of heat is 2.5 kcal/mL or more and 4.5 kcal/mL or less. As a result, even if a small amount of the high-calorie nutrition composition is ingested, it is possible to sufficiently replenish the energy and obtain the three major nutrients in a well-balanced manner. Further, in the high-calorie nutrition composition, proteins, lipids and carbohydrates as the three major nutrients are dispersed with excellent stability without separation, and a stabilized high-calorie nutrition composition can be obtained. it can. Furthermore, in the package of the present invention, by filling the container with the high-calorie nutritional composition of the present invention, it is possible to realize miniaturization of this container, that is, the package, and also to fill the container with the high-calorie food. The nutritional composition can be easily replenished by the ingestor without causing dripping.

Hereinafter, a package (package of the present invention) in which a high-calorie nutritional composition of the present invention is filled in a container will be described. In addition, below, the case where the container with which the package of the present invention is provided is applied to an aluminum pouch with a straw will be described as an example.

<Package>
FIG. 1 is a perspective view showing a preferred embodiment of the package of the present invention. In the following, for convenience of description, the upper side in FIG. 1 is 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 includes a container 10 and a high-calorie nutrition composition (not shown) filled in the container 10.

<<High Calorie Nutrition Composition>>
The high-calorie nutritional composition is filled in the container 10. As described above, in the present invention, the nutrients (three major nutrients) include protein, lipid, and carbohydrate, and further include agar. The viscosity at 25° C. is 3,500 mPa·s or more and 17,500 mPa·s or less, and the amount of heat thereof is 2.5 kcal/mL or more and 4.5 kcal/mL or less.

Hereinafter, these nutrients and the like will be sequentially described.
Protein is contained in a high-calorie nutrition composition as a nutrient (three major nutrients) for supplying a nitrogen source and an amino acid.

The protein content in the high-calorie nutrition composition is preferably set to about 10.0 g or more and about 30.0 g or less, more preferably about 12.0 g or more and about 16.0 g or less 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 nutritional composition can be set to 2.5 kcal/mL or more and 4.5 kcal/mL or less. Ingestion of 100 mL), that is, ingestion of the high-calorie nutrition composition filled in the package 1, can sufficiently supply energy.

In the present specification, proteins include low molecular weight compounds regardless of the degree of polymerization of amino acids, and include proteins, as well as amino acids and peptides as degradation products of proteins.

The protein preferably contains collagen peptide and whey protein.

Whey protein is a mixture of spherical proteins isolated from whey that remains when milk is coagulated, and is composed of soluble components contained in milk.

As this whey protein, for example, commercially available ones can be used, and 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 preferably about 1,000 or more and 8,500 or less, more preferably 1,000 or more and 5,000 or more by hydrolyzing collagen derived from animals (mainly pigs, chickens and fishes) with an enzyme or the like. The molecular weight is reduced to the following weight average molecular weight.

Examples of commercial products of this collagen peptide include collagen peptides derived from pigs, chickens, and fish. Specifically, well collagen derived from pig collagen (manufactured by Nippon Shinyaku Co., Ltd.), SOLUGEL (Nippon Pure Food). Co., Ltd.), GELITA SOL NPE (manufactured by Nippi Corporation), GELITA SOL NPS (manufactured by Nippi Corporation), marine collagen NH derived from fish collagen (manufactured by Nippon Ham Co., Ltd.) and C-LAP derived from chicken collagen (Nippon Ham). (Made by a corporation).

When the weight content of whey protein in the high-calorie nutrition composition is 1.0, the collagen peptide and whey protein have a collagen peptide weight content of 1.0 or more and 26.0 or less. Is preferred. As a result, a high-calorie nutritional composition can be sufficiently supplied with energy even by ingesting a small amount thereof, and proteins, lipids and carbohydrates as three major nutrients are dispersed with excellent stability without separation. It has been made possible and stabilized. When the weight content of the collagen peptide is less than 1.0, it may be difficult to replenish the energy sufficiently by ingesting a small amount of the high-calorie nutrition composition. Furthermore, when the weight content of collagen peptide exceeds 26.0, the high-calorie nutritional composition has a unique odor and an unpleasant flavor such as an astringent taste or a bitter taste, and the high-calorie nutritional composition is ingested. Since the person cannot eat deliciously and the appetite of the ingestor is reduced, the quality of life (QOL) may be reduced.

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 is 1.7 or more and 4.3 or less. Is more preferable. As a result, the high-calorie nutritional composition can be made more stable.

The protein may include those other than collagen peptide and whey protein, and for example, known proteins other than collagen peptide and whey protein such as animal protein and plant protein 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 milk-based ingredients include casein, caseinate, total milk protein (TMP), and milk protein concentrate (MPC). Examples of soybean-derived ingredients include soy protein. Among these, one kind or a combination of two or more kinds can be used.

It should be noted that TMP, MPC, soybean protein and the like that are commercially available can be used, and 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.), potassium casein S (manufactured by Nippon Shinyaku Co., Ltd.), sodium casein CW (manufactured by Nippon Shinyaku Co., Ltd.), Prorina 900 (manufactured by Fuji Oil Co., Ltd.), Prorina 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.) and the like.

Examples of the amino acids include 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, etc.), an organic acid salt (acetate, etc.), or an in vivo hydrolysable ester (methyl ester, etc.).

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

As this peptide, a protein obtained by subjecting a protein other than collagen to a low molecular weight treatment can be used, and examples thereof include soybean peptide, casein peptide, and whey peptide.

The proteins, amino acids and peptides may be derived from flavors and the like.

Lipids are contained in a high-calorie nutrition composition as nutrients (three major nutrients) that serve as energy sources with high efficiency.

The content of lipid in the high-calorie nutritional composition is preferably set to about 8.0 g or more and about 30.0 g or less, more preferably about 8.8 g or more and about 25.0 g or less in 100 mL of the high-calorie nutritional composition. .. As a result, the three major nutrients can be acquired in a well-balanced manner, and the calorific value of the high-calorie nutritional composition can be set to 2.5 kcal/mL or more and 4.5 kcal/mL or less. ), that is, by ingesting the high-calorie nutritional composition filled in the package 1, the energy can be sufficiently supplemented. When the content of lipid in the high-calorie nutrition composition is less than the lower limit value described above, the function of the skin may be reduced depending on the type of lipid. When the content of lipid exceeds the upper limit value, the supply of lipid becomes excessive, and obesity may be induced depending on the type of lipid.

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.

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

Examples of the vegetable oil 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 oil, cape chestnut oil, cocoa butter, carob oil, coffin oil, coriander seed oil, deca oil, linseed oil, grape seed oil, hemp oil, kapok seed oil, lalleman Chia oil, marula oil, meadow oil, mustard oil, nutmeg butter, okra oil, papaya oil, perilla oil, pequi oil, poppy oil, prune oil, quinoa oil, niger seed oil, rice oil, Royle oil, satcha inch oil , Camellia oil, thistle oil, tomato oil, wheat oil, sesame oil, germ oil, coconut oil, peanut oil and the like, and one or more of them can be used in combination.

Examples of animal fats and oils include lard (pork fat) and het (beef fat), and one or more of them can be used in combination.

The lipids may be used alone or in combination of two or more. Further, the lipid may be derived from flavor or the like.

Carbohydrates are contained in a high-calorie nutrition composition as nutrients (three major nutrients) for supplying monosaccharides.

The content of carbohydrates in the high-calorie nutritional composition is preferably set to 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 in 100 mL of the high-calorie nutritional composition. .. As a result, the three major nutrients can be acquired in a well-balanced manner, and the calorific value of the high-calorie nutritional composition can be set to 2.5 kcal/mL or more and 4.5 kcal/mL or less. ), that is, ingestion of the high-calorie nutritional composition filled in the package 1, can sufficiently supply energy. When the content of the carbohydrate in the high-calorie nutrition composition is less than the lower limit value described above, a sufficient amount of heat may not be obtained depending on the type of the carbohydrate. When the content of the carbohydrate exceeds the upper limit value, the supply of the carbohydrate becomes excessive, and diabetes may be induced depending on the kind of the carbohydrate.

The carbohydrate is not particularly limited as long as it is absorbed by the living body and becomes a calorie source (energy source), and examples thereof include monosaccharides, disaccharides, and polysaccharides.

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

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

Specific examples of the polysaccharides 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 general term for substances in which several α-glucoses are polymerized by glycosidic bonds, and can be obtained by hydrolyzing starch. Since dextrin has a slow decomposition rate in the small intestine and is slowly absorbed, it can prevent a rapid rise in blood sugar. Further, by using dextrin, the osmotic pressure of the high-calorie nutritional composition can be reduced, and osmotic diarrhea can be prevented. As the dextrin, a high molecular weight dextrin having a high degree of polymerization of α-glucose and a low molecular weight dextrin having a low degree of polymerization of α-glucose may be used, but a high molecular weight dextrin capable of reducing the osmotic pressure should be used. Is preferred. The low molecular weight dextrin is also called maltodextrin, and is usually a polymer of 3 to 5 α-glucose.

This dextrin may be prepared by itself or may be a commercially available product. When preparing dextrin, known starch, 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. It can be prepared by hydrolysis by a known method. On the other hand, as commercially available dextrins, for example, TK-16 (manufactured by Matsutani Chemical Co., Ltd.), Sandeck #300 (manufactured by Sanwa Starch Industry Co., Ltd.), Sandek #250 (manufactured by Sanwa Starch Industry Co., Ltd.), Sandeck #150 (manufactured by Sanwa Starch Industry Co., Ltd.) and the like.

The above-mentioned carbohydrates may be used alone or in combination 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 monosaccharide, a disaccharide, or a low molecular weight polysaccharide such as a low molecular weight dextrin. Thereby, in the high-calorie nutritional composition, since the compatibility of carbohydrates is high, even if the content of the carbohydrate in the high-calorie nutritional composition is increased as in the above range, Carbohydrates can be melted together. Therefore, the generation of aggregates or precipitates of carbohydrates in the high-calorie nutritional composition can be appropriately suppressed or prevented, and the high-calorie nutritional composition can be obtained by uniformly dispersing the carbohydrates.

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

The vitamin is not particularly limited, and various kinds 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. Vitamins may be mentioned, and these may be used alone or in combination of two or more.

The preferred contents of various vitamins per 100 mL of the high-calorie nutrition composition are as follows.

Vitamin A: preferably 0 to 3000 μg, more preferably 20 to 250 μg
Vitamin D: preferably 0.1 to 50 μg, more preferably 0.1 to 5.0 μg
Vitamin E: preferably 0.2 to 800 mg, more preferably 0.2 to 5.0 mg
Vitamin K: preferably 0.5 to 1000 μg, more preferably 2 to 50 μg
Vitamin B1: preferably 0.01 to 10 mg, more preferably 0.1 to 3.0 mg
Vitamin B2: preferably 0.01 to 10 mg, more preferably 0.05 to 3.0 mg
Niacin: preferably 0.1 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 0.1-100 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 to 200 mg, more preferably 5 to 100 mg
Carnitine: preferably 1 to 300 mg, more preferably 10 to 70 mg

The lower limit and the upper limit of the preferable range and more preferable range of various vitamins include the respective numerical values.

Further, 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 examples thereof include various minerals such as sodium, potassium, calcium, phosphorus, and magnesium, and these may be used alone or in combination of two or more. ..

The preferable contents of various minerals per 100 mL of the high-calorie nutrition composition are as follows.

Sodium: preferably 50 to 300 mg, more preferably 100 to 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 1-350 mg, more preferably 25-180 mg

The lower limit and the upper limit of the preferable range and the more preferable range of various minerals include the respective numerical values.

Furthermore, 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 examples thereof include various trace elements such as iron, zinc, copper, chlorine, iodine, manganese, selenium, chromium, and molybdenum, and these may be used alone or 2 It is also possible to use a mixture of two or more species.

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

Iron: preferably 0.1 to 55 mg, more preferably 1 to 10 mg
Copper: preferably 0.01-1.0 mg, more preferably 0.06-0.6 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

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

The calorie content of the high-calorie nutritional composition containing the above nutrients may be 2.5 kcal/mL or more and 4.5 kcal/mL or less, but 3.0 kcal/mL or more and 4.3 kcal/mL or less Is preferred, and more preferably 3.5 kcal/mL or more and 4.1 kcal/mL or less. If the calorie content in the high-calorie nutritional composition is less than 2.5 kcal/mL, the high calorie cannot be taken in a small amount. When the amount of heat in the high-calorie nutritional composition exceeds 4.5 kcal/mL, it is difficult for the nutrients to dissolve. As a result, even if a small amount (specifically, 100 mL) of the high-calorie nutrition composition is ingested, sufficient energy can be supplied. That is, a high-calorie nutrition composition that allows an elderly person who has a decreased appetite or who has dysphagia to obtain one meal at a hospital or nursing facility under the supervision of a third party such as a nurse or a caregiver ( The total amount of liquid food) is generally said to be about 100 mL. Therefore, the calorific value of the high-calorie nutrition composition filled in 100 mL in the container 10 is set within the range, and further, the high-calorie nutrition composition is obtained from the package 1 for three meals of breakfast, lunch, and dinner. Thus, it is possible to obtain energy of 750 kcal or more and 1350 kcal or less, preferably 900 kcal or more and 1290 kcal or less, and more preferably 1050 kcal or more and 1230 kcal or less. Therefore, the intake of three meals of the high-calorie nutritional composition can satisfy the amount of energy that the elderly should obtain in one day.

In the present invention, the high-calorie nutritional composition may have a viscosity at 25°C of 3,500 mPa·s or more and 17,500 mPa·s or less, but 5,000 mPa·s or more and 15,000 mPa·s or less. Is preferred. If the viscosity in the high-calorie nutritional composition is less than the lower limit value, reflux pneumonia or diarrhea may be induced. If the viscosity in the high-calorie nutritional composition exceeds the upper limit value described above, the composition may become sticky when ingested. By setting the viscosity within such a range, the viscosity of the high-calorie nutrition composition can be set within a range suitable for liquid food. Therefore, even if this high-calorie nutritional composition is taken by an elderly person who has a decreased appetite or has a dysphagia, it is possible to easily obtain (eat) the high-calorie nutritional composition by oral administration. You can Further, through the opening 20 (supply unit) provided in the container 10 described later, by pressing the container body 30 without causing dripping, the high-calorie nutritional composition can be easily discharged from the container body 30, The orally allows the ingestor to obtain (eat) the high-calorie nutrition composition. Furthermore, in a high-calorie nutrition composition, proteins, lipids and carbohydrates as the three major nutrients can be dispersed with excellent stability without separation, and a stabilized high-calorie nutrition composition can be obtained. You can

Further, the high-calorie nutritional composition preferably contains an emulsifier in addition to the nutrients containing the three major nutrients described above.

This results in a higher protein, lipid and carbohydrate compatibility in the high calorie nutritional composition. Therefore, even if the contents of protein, lipid and carbohydrate in the high-calorie nutritional composition are increased as in the above ranges, respectively, the protein, the lipid and the carbohydrate are dissolved in the high-caloric nutritional composition. You can Therefore, the high-calorie nutritional composition can be obtained by uniformly dispersing and emulsifying protein, lipid and carbohydrate.

The emulsifier is not particularly limited, for example, 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 ricinolate, diacylglycerol, wax , Sterol esters, phospholipids, and the like, and one kind or a combination of two or more kinds of these can be used. 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. Moreover, when both an organic acid monoglyceride and a polyglycerin ester are included as an emulsifier, the content of each of them is preferably 0.5 g/100 mL or more and 1.5 g/100 mL/organic acid in the high-calorie nutritional composition. It is set to 100 mL or less, more preferably about 1.3 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. By selecting the above-mentioned emulsifier and further setting the content thereof as described above, the above effect can be more remarkably exhibited. When the organic acid monoglyceride in the high-calorie nutrition composition is less than 0.5 g/100 mL, the emulsification system is not stable and the water layer and the oil layer are separated depending on the type of nutrients contained in the high-calorie nutrition composition. May occur. When the organic acid monoglyceride in the high-calorie nutrition composition exceeds 1.5 g/100 mL, the emulsion system may be disrupted by the excess organic acid monoglyceride, depending on the type of nutrients contained in the high-calorie nutrition composition. When the polyglycerin ester in the high-calorie nutrition composition is less than 0.3 g/100 mL, the emulsion system may not be stable and the water layer and the oil layer may be separated depending on the type of nutrients contained in the high-calorie nutrition composition. There is. If the amount of organic acid monoglyceride in the high-calorie nutrition composition exceeds 0.8 g/100 mL, the emulsion system may be disrupted due to excess organic acid monoglyceride, depending on the type of nutrients contained in the high-calorie nutrition composition.

The organic acid monoglyceride is not particularly limited, and for example, commercially available products can be used, and specifically, Poem W-60 (manufactured by Riken Vitamin Co., Ltd.) and Poem G-002 (RIKEN Vitamin Co., Ltd.). Manufactured by Riken Vitamin Co., Ltd., and the like. Further, the polyglycerin ester is not particularly limited, and for example, commercially available products can be used, and specifically, Poem J-0381V (manufactured by Riken Vitamin Co., Ltd.), Poem J-0281V (RIKEN Vitamin Co., Ltd.). Manufactured) and the like.

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

Here, it is preferable that the high-calorie nutritional composition contains protein, lipid and carbohydrate nutrients in a high concentration such as the above-mentioned content, and protein and carbohydrate nutrients are reduced in molecular weight as described above. It tends to have a unique odor, astringent taste, a bitter taste, etc.

By containing fermented milk in such a high-calorie nutrition composition, it is possible to reduce a peculiar odor and an unpleasant flavor such as an astringent taste and a bitter taste. Therefore, the appetite of the ingestor who eats this high-calorie nutritional composition can be improved.

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

In the present specification, fermented milk refers to milk or milk containing non-fat milk solids equal to or higher than milk, which is fermented by producing lactic acid by microorganisms such as lactic acid bacteria and yeast. Therefore, fermented milk is not particularly limited as long as it is fermented from milk or one containing non-fat milk solids equal to or higher than milk, and for example, other than commercially available yogurt, Hanepis JP-J( Taiyo Koryo Co., Ltd.), fermented milk FM-J (Taiyo Koryo Co., Ltd.), sugar-free fermented milk base (Kyodo Dairy Co., Ltd.), sweetened fermented milk (Kyodo Dairy Co., Ltd.) and the like.

In addition, the high calorie nutritional composition may contain flavors.
As a result, the flavor of the high-calorie nutritional composition is further improved, so that the appetite of the ingestor who eats the high-calorie nutritional composition is further improved.

In the present specification, the term "flavor" refers to one added to impart a scent or taste to a high-calorie nutrition composition, and is generally sold as "flavor" or "extract". Examples thereof include those sold as “powder seasoning”, “powder flavor” and “liquid flavor”, and one or more of these may be used in combination.

In addition, the content of the flavor in the high-calorie nutritional composition is set to preferably 0.1 g or more and 3.5 g or less, more preferably 0.4 g or more and 3.0 g or less in 100 mL of the high-calorie nutritional composition. To be done. Thereby, the effect obtained by adding the flavor to the high-calorie nutrition composition can be more remarkably exhibited.

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

The high-calorie nutrition composition may further contain, as functional ingredients, polyglutamic acid, glucosamine, fucoidan, collagen, hyaluronic acid, dietary fiber, oligosaccharide and the like.

These functional components are salivary secretion promoting action, calcium absorption promoting, moisturizing action, elimination of Helicobacter pylori, promotion of gastric mucosa protection/repair, improvement of endurance, reduction of plasma cholesterol, improvement of blood glucose response, improvement of colon function, It also exerts various functions such as prevention of colorectal cancer.

The 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, konjak mannan, glucomannan. , Alginic acid, agar, chemically modified polysaccharides, polydextrose, indigestible oligosaccharides, maltitol, inulin, carrageenan, wheat bran, indigestible dextrin (for example, pine fiber C (Matsutani Chemical Co., Ltd.)), guar gum decomposition Examples thereof include water-soluble dietary fiber and the like, and they may be used alone or in combination of two or more kinds. The content of dietary fiber in the high-calorie nutritional composition is appropriately adjusted by the person to whom the high-calorie nutritional composition is applied.

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

The health function component is a component that exerts a certain function on the 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 phosphopeptides (CPP), chitosan, L-arabinose, guava leaf polyphenols. , Wheat albumin, soybean drum extract, diacylglycerol, diacylglycerol plant sterols, soybean isoflavone, milk basic protein, and the like, and one or more of these may be used in combination.

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

In addition, this indigestible oligosaccharide is not decomposed by human digestive enzymes, and those that are decomposed by human digestive enzymes are included in the above-mentioned carbohydrate. By ingesting such indigestible oligosaccharide, an intestinal regulating effect can be obtained.

The indigestible oligosaccharide is not particularly limited, but examples thereof include xylooligosaccharide, fructooligosaccharide, soybean oligosaccharide, isomaltooligosaccharide, milk fruit oligosaccharide, lactulose, galactooligosaccharide, and the like. These indigestible oligosaccharides may be used alone or in combination of two or more. The content of the indigestible oligosaccharides in the high-calorie nutrition composition is appropriately adjusted by the person to whom the high-calorie nutrition composition is applied.

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

This sugar alcohol is less likely to be metabolized into acid by bacteria in the mouth and can prevent the formation of plaque. The sugar alcohol is used as a low-calorie sweetener.

The sugar alcohol is not particularly limited, and examples thereof include erythritol, maltitol, palatinose and the like. These sugar alcohols may be used alone or in combination of two or more. The content of sugar alcohol in the high-calorie nutritional composition is appropriately adjusted by the person to whom the high-calorie nutritional composition is applied.

Calcium citrate malate (CCM) and casein phosphopeptide (CPP) have functions of promoting absorption of calcium and promoting bone formation. These CCMs and CPPs may be used alone or in combination of two or more. Further, CCM and CPP are preferably used in combination with calcium. The content of CCM and CPP in the high-calorie nutritional composition is appropriately adjusted by the person to whom the high-calorie nutritional composition is applied.

The food additive is used by adding, mixing, moistening or any other method with the high-calorie nutrition composition for the purpose of processing or storing the high-calorie nutrition composition.

As food additives, in addition to the purpose of nutritional enrichment, for example, zinc gluconate and copper gluconate, ascorbic acid 2-glucoside, cyclodextrin, preservatives, fungicides, antioxidants, colorants, masking agents, A pH adjuster, an acidulant, a fragrance, an antifoaming agent and the like can be mentioned.

Ascorbic acid 2-glucoside is a compound in which glucose is bound to the hydroxyl group at the 2-position of vitamin C (ascorbic acid) by α-coordination, and 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 nutrition composition is applied.

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

The antioxidant has a 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.

The colorant has a function of making the high-calorie nutrition composition look beautiful. The colorant is not particularly limited, and food tar dyes (food red No. 2, 3, 40, 102, 104, 105, and 106, food blue Nos. 1 and 2, food yellow 4). And No. 5, edible green No. 3, etc.), β-carotene, water-soluble anato, chlorophyll derivative (chlorophyll a, chlorophyll b, copper chlorophyll, copper chlorophyllin sodium, iron chlorophyllin sodium, etc.), riboflavin, ferric oxide, titanium dioxide, Examples include 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 peculiar astringent taste derived from raw materials in a 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, cyclamate (cyclamate), neotame, trehalose, erythritol, maltose, palatinose, sorbitol, licorice extract, stevia. , Thaumatin, curculin, disodium lithyrrhizinate 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. The pH adjuster is not particularly limited, but 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 nutritional 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 nutritional composition is less than 3.0, the sourness is strongly felt and the flavor may be impaired. When the pH in the high-calorie nutritional composition exceeds 4.0, microorganisms such as fungi are likely to propagate, and thus safety as food may not be maintained. This makes it possible to stabilize the high-calorie nutrition composition for a long period of time, and when eating the high-calorie nutrition composition, the ingestor can eat it without feeling strong sourness.

The acidulant has functions such as imparting sourness to the high-calorie nutrition composition, preventing oxidation of the high-calorie nutrition composition, and adjusting pH. The acidulant is not particularly limited, and examples thereof include 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.

The fragrance has a function of flavoring and smelling a high-calorie nutrition composition. The fragrance is not particularly limited, but includes acetophenone, α-amylcinnamaldehyde, anisaldehyde, benzaldehyde, benzyl acetate, benzyl alcohol, cinnamaldehyde, cinnamic acid, citral, citronellal, citronellol, decanal, decanol, ethyl acetoacetate, and silica. Ethyl cinnamate, 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. Can be mentioned. These fragrances may be used alone or in combination of two or more.

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

In addition, these can use what is marketed, for example, as a commercially available product of agar, for example, Ultra immediate soluble agar UX-30, Ultra immediate soluble agar UX-100, Ultra immediate soluble 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 Calicolican (all Ina Food Industry Co., Ltd. Examples of commercially available products of pectin include GENU pectin YM-150-LJ, GENU pectin YM-150-LJ-TF, GENU pectin YM-115-H-J, and 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. Examples include LM-104AS-J and GENU pectin LM-104AS-FS-J (all manufactured by CP Kelco).

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

Here, in the present invention, the high-calorie nutritional composition contains the above-mentioned dietary fiber as a functional component and agar which functions as a stabilizer. By including agar in the high-calorie nutrition composition, the function as a dietary fiber and a stabilizer is exerted on the agar, and the high-calorie nutrition composition is excellent in protein, lipid and carbohydrate as three major nutrients. It can be assumed to be stable because it is dispersed without separation with stability. Furthermore, the viscosity of the high-calorie nutritional composition at 25° C. is compared within the above range, that is, 3,500 mPa·s or more and 17,500 mPa·s or less, preferably 5,000 mPa·s or more and 15,000 mPa·s or less. It can be set easily.

In addition, the content of agar in the high-calorie nutrition 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 in 100 mL. As a result, the viscosity of the high-calorie nutritional composition at 25° C. can be set more reliably within the range described above.

Furthermore, the high-calorie nutritional composition preferably contains carbohydrates (polysaccharides), dietary fiber and pectin as a stabilizer in addition to the nutrients and agar. As a result, the viscosity of the high-calorie nutritional composition at 25° C. can be set more reliably 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 in 100 mL. Thereby, the above-mentioned effect can be exhibited more remarkably.

Other additives include, for example, α-amylase, β-amylase, glucoamylase, glucose isomerase, trehalose-forming enzyme, trehalose-releasing enzyme, glutaminase and other enzymes, yeast, and the like. The content of these other additives is appropriately adjusted by the person to whom the high-calorie nutrition composition is applied.

The high calorie nutrition composition as described above can be produced by a known method.

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

As shown in FIG. 1, the container 10 includes a container body 30 having a bag shape and filled with a high-calorie nutrition composition, and an opening 20 provided at an 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 a plan view and having folding parts that are folded inward on both sides, and its height is set to 100 mL. The width A is set to 120 mm, the width B is set to 80 mm, and the gusset width is set to 21 mm.

The container 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 acquiring the high-calorie nutrition composition filled in the container body 30 with the package 1 for three meals of breakfast, lunch, and dinner, it is possible to acquire energy of 750 kcal or more and 1350 kcal or less. is there. Therefore, the intake of three meals of the high-calorie nutritional composition by the package 1 can satisfy the amount of energy that an elderly person desires to acquire in one day. Therefore, the ingestor (elderly person) who takes the high-calorie nutritional composition only needs to eat a small amount of the high-calorie nutritional composition of 100 mL, which is filled in the container body 30, and the elderly person can obtain it in one day. The desired amount of energy is achieved.

It should be noted that the container 10 (container body 30) is not limited to having a volume of 100 mL as described above, and may have a volume of about 50 mL to 200 mL. As long as it has a capacity within this range, it is easy to carry and the desired 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 shape as a whole and is provided substantially at the center of the upper end of the container body 30. As a result, the opening 20 functions as a straw communicating with the container body 30.

Through the opening 20, the container body 30 is filled with the high-calorie nutrition composition at the time of manufacturing the package 1, and when the ingestor eats the high-calorie nutrition composition, It is discharged from the container body 30 by pressing.

The inner diameter (diameter) of the opening 20 is set to 8.33 mm in this embodiment. The inner diameter (opening diameter) is set to such a size, and as described above, the high-calorie nutritional composition having a viscosity at 25° C. of not less than 3,500 mPa·s and not more than 17,500 mPa·s is contained in the container body 30. When filled, the ingestor can easily discharge the high-calorie nutritional composition from the container body 30 through the opening 20 by pressing the container body 30 without causing dripping, and The high calorie nutrition composition can be obtained (eat) by the ingestor. Further, at this time, when discharging the high-calorie nutrition composition from the opening 20 at a rate of 50 mL/min or more and 60 mL/min or less, the discharge pressure for pressing the container body 30 is preferably 20 kPa or less, more preferably 10 kPa or less. Can be set to. As a result, even for an ingestor whose grip strength is reduced, such as an elderly person, the high calorie nutritional composition is discharged from the container body 30 through the opening 20 by pressing the container body 30 with the hand, and can do.

Further, the opening 20 is provided with a male screw (not shown) on the upper end side of its outer peripheral surface. Further, the lid 25 has a bottomed cylindrical shape as a whole, and is provided with a female screw (not shown) on its inner peripheral surface. When the female screw provided in the lid 25 is screwed into the male screw provided in the opening 20, the function as the lid 25 is exerted, and as shown in FIG. 1, the hermeticity of the opening 20 is secured. It

Since the lid body 25 is removable, during transportation and storage of the package body 1, as shown in FIG. 1, the lid body 25 is in a mounted state, and the airtightness of the opening 20 and thus the container body 30 is secured. When the main body 30 is filled with the high-calorie nutrition composition and when the high-calorie nutrition composition is ingested, the main body 30 is put in and taken out, and the high-calorie nutrition composition can be filled and discharged through the opening 20.

The opening 20 and the lid 25 are made of, for example, a resin material such as high density polyethylene (HDPE).

The package 1 is commercialized by filling the container body 30 with the high-calorie nutritional composition after continuous sterilization. The method of continuous sterilization is not particularly limited, but examples thereof include ultra high temperature short time (UHT) sterilization, hot water sterilization, batch sterilization, and a combination thereof.

Further, the container 10 filled with the high-calorie nutritional composition, that is, the container 10 included in the package 1 is not limited to the aluminum pouch with the straw described in the present embodiment, and other known containers may be used, for example. Used, examples of the container include a tetra pack, a cart can, a glass container, a metal can, a plastic container and the like.

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

Although the high-calorie nutrition composition and the package of the present invention have been described above based on the preferred embodiments, the present invention is not limited thereto. For example, the various nutrients contained in the high-calorie nutrition composition of the present invention can be replaced with any one capable of exhibiting a similar function, or one having an arbitrary function can be added.

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

1. Examination of agar content (Example 1A)
The method of preparation when 1700 L was charged is described below. The blending amount of each raw material is as shown in Table 1.

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 were added and sufficiently dissolved and then cooled to 65° C. to obtain collagen peptide (well collagen, molecular weight : 4,300, manufactured by Nippon Shinyaku Co., Ltd.) and whey protein (WPC550, manufactured by Fonterra).

A dispersion liquid obtained by mixing vegetable oil and medium chain fatty acid at 65°C was mixed with the solution. Furthermore, granulated sugar, tricalcium phosphate, magnesium chloride, iron citrate, zinc gluconate, copper gluconate, selenium yeast, molybdenum yeast, chrome yeast, manganese yeast, kelp mineral, citric acid, malic acid, sweetener, water-soluble A suitable vitamin mix, vitamin C, L-carnitine, vitamin K2 oil, dextrin, caramel, 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 became 1700 L, and dissolved and dispersed until a uniform state was obtained.

The obtained solution was homogenized, filled in an aluminum pouch (see FIG. 1) with a straw (plug) so that the volume of each solution 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 obtained nutritional composition, the protein content was 14.0 g/100 mL (the collagen peptide concentration was 10.0 g/100 mL, the whey protein concentration was 4.00 g/100 mL), and the carbohydrate content was It was 37.4 g/100 mL, and the lipid content was 21.6 g/100 mL.

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

(1) Uniformity: After filtering through a 50-mesh sieve, the residue status of the sample was visually confirmed and evaluated by the following evaluations.

◎: No residue ×: Residue present

(2) pH: The nutritional composition was allowed to stand at 25° C. for 24 hours, and then the pH was measured using a pH meter METLER 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 condition: rotation speed 6 rpm, measurement time 1 minute, rotor No. 63). ) Was used for the measurement.

(4) Stability: Six months after the production, the appearance of about 100 mL of the nutritional composition was observed in a container and evaluated by the following evaluations.

◎: No separation ○: Separation due to slight syneresis is recognized ×: Separation into two layers due to syneresis or agar aggregation

(5) Presence or absence of dripping: 100 mL of the nutritional composition is filled in the container 10 shown in FIG. 1, and then the presence or absence of dripping from the opening 20, and the nutritional composition when the container body 30 is pressed. The ease of discharging the (contents) was observed.

⊚: No dripping, and the nutritional composition is easily discharged by pressing the container body 30 ×: Dripping is recognized, or the nutritional composition is not easily discharged by pressing the container body 30

The amount of heat of the obtained nutritional composition was 4.0 kcal/mL, the uniformity was “⊚”, the pH was 3.8, the content of agar was 0.12 g/100 mL, the viscosity was 7,785±269 mPa·s, and it was stable. The sex was “◎”, and the presence or absence of dripping was “◎”. The results are shown in Table 2.

(Example 2A)
The 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 content of agar in Example 2A was 0.05 g/100 mL. The amount of heat of the obtained nutritional composition was 4.0 kcal/mL, the uniformity was “◎”, the pH was 3.8, the viscosity was 3,753±254 mPa·s, the stability was “◯”, and the presence or absence of dripping It was “◎”. The results are shown in Table 2.

(Example 3A)
The 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 content of agar was 0.24 g/100 mL. The amount of heat of the obtained nutritional composition was 4.0 kcal/mL, the uniformity was “◎”, the pH was 3.8, the viscosity was 12,930±372 mPa·s, the stability was “◎”, and the presence or absence of dripping It was “◎”. The results are shown in Table 2.

(Example 4A)
A nutritional composition was obtained by repeating the same preparation method as in Example 1A, except that the amount of agar added was changed so that the content of agar was 0.30 g/100 mL. The amount of heat of the obtained nutritional composition was 4.0 kcal/mL, the uniformity was “◎”, the pH was 3.8, the viscosity was 14,484±811 mPa·s, the stability was “◎”, and the presence or absence of dripping It was “◎”. The results are shown in Table 2.

(Example 5A)
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 content of agar in Example 5A was 0.32 g/100 mL. The amount of heat of the obtained nutritional composition was 4.0 kcal/mL, the uniformity was “⊚”, the pH was 3.8, the viscosity was 17,093±600 mPa·s, the stability was “◯”, and the presence or absence of dripping It was “◎”. The results are shown in Table 2.

(Comparative Example 1A)
In Comparative Example 1A, the nutritional composition was obtained by repeating the same preparation method as in Example 1A, except that the addition of agar was omitted so that the content of agar was 0.00 g/100 mL. The amount of heat of the obtained nutritional composition was 4.0 kcal/mL, the uniformity was “⊚”, the pH was 3.8, the viscosity was 2,719±140 mPa·s, the stability was “x”, and the presence or absence of dripping It was "x". The results are shown in Table 2.

(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 content of agar in Comparative Example 2A was 0.35 g/100 mL. The amount of heat of the obtained nutritional composition was 4.0 kcal/mL, the uniformity was “⊚”, the pH was 3.8, the viscosity was 25,128±2663 mPa·s, the stability was “x”, and the presence or absence of dripping It was "x". The results are shown in Table 2.

As is clear from the above, in each of the examples, the viscosity of the nutritional composition at 25° C. is set by setting the content of agar in the nutritional composition in an appropriate range, as compared with each comparative example. It is set within a range of 3,500 mPa·s or more and 17,500 mPa·s or less, which makes it possible to achieve uniformity and stability of the nutritional composition, and further it is clear that no liquid dripping from the container is observed. became.

The high-calorie nutritional composition of the present invention contains nutrients containing proteins, lipids and carbohydrates, and agar, has a viscosity at 25° C. of not less than 3,500 mPa·s and not more than 17,500 mPa·s, and has a calorific value. It is 2.5 kcal/mL or more and 4.5 kcal/mL or less. Therefore, it is possible to sufficiently replenish energy with a small amount of intake, to obtain the three major nutrients in a well-balanced manner, and to separate proteins, lipids and carbohydrates as the three major nutrients with excellent stability. Highly calorie nutritional composition dispersed without any, and a package filled with such a high calorie nutritional composition in a container, which can be easily replenished without causing dripping Can be provided. Therefore, the high-calorie nutritional composition and package of the present invention have industrial applicability.

1 Package 10 Container 20 Opening 25 Lid 30 Container Main Body

Claims (9)

A high-calorie nutritional composition containing agar and nutrients containing proteins, lipids and carbohydrates,
A high-calorie nutritional composition having a viscosity at 25° C. of 3,500 mPa·s or more and 17,500 mPa·s or less and a caloric value of 2.5 kcal/mL or more and 4.5 kcal/mL or less. The high-calorie nutritional composition according to claim 1, further comprising pectin. The high-calorie nutrition composition according to claim 1 or 2, which has a pH of 3.0 or more and 4.0 or less. The high-calorie nutrition composition according to any one of claims 1 to 3, wherein the content of the agar in the high-calorie nutrition composition is 0.05 g or more and 0.32 g or less in 100 mL. The high calorie nutrition composition according to any one of claims 1 to 4, wherein the content of the protein in the high calorie nutrition 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 5, which contains collagen peptide and whey protein as the protein. The high-calorie nutrition composition according to any one of claims 1 to 6, 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 nutrition composition according to any one of claims 1 to 7, wherein the content of the carbohydrate in the high-calorie nutrition composition is 25.0 g or more and 40.0 g or less in 100 mL. A package comprising the high-calorie nutrition composition according to any one of claims 1 to 8 and a container filled with the high-calorie nutrition composition.

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