KR102618203B1 - Gel nutritional composition - Google Patents

Abstract

A gel-like nutritional composition containing lipids, proteins, carbohydrates, vitamins and minerals, and having the following composition; The energy value of the composition is 0.8 kcal/g or more and 1.2 kcal/g or less; As protein, per 100 g of the composition, 1.7 g or more of whole milk protein and 0.25 g or more of casein; The total amount of magnesium derived from whole milk protein and casein is 1.3 mg or more per 900 kcal of the composition, and the total amount of calcium derived from whole milk protein and casein is 34.9 mg or more per 900 kcal of the composition; Per 900 kcal of composition, it contains more than 220 mg of magnesium and more than 500 mg of calcium; Per 900 kcal of the composition, it contains, as minerals, at least 30 μg of selenium, at least 10 μg of chromium, at least 30 μg of molybdenum, and at least 130 μg of iodine; Contains 0.15% by weight or more and 0.40% by weight or less of agar, contains 0.125% by weight or more and 0.40% by weight or less of alginic acid or a salt thereof, and has a viscosity of 3,000 mPa·s or more and 17,000 mPa·s or less; Per 900 kcal of the composition, it contains a total of 2.0 g to 5.7 g of a chelating agent selected from citric acid or a salt thereof, phosphoric acid or a salt thereof, and EDTA or a salt thereof, and also contains 1.1 g to 3.7 g of phosphoric acid or less than 3.7 g per 900 kcal of the composition. Includes his salt.

Description

Gel nutritional composition

The present invention relates to a gel-like nutritional composition, and in particular, to a gel-like nutritional composition suitable for intake of essential vitamins and minerals.

In order for patients before and after surgery, elderly people or those receiving care who have difficulty eating regular meals to lead a healthy life, sufficient nutritional intake is necessary. Nutritional management is performed by administration of nutritional compositions, and the nutritional compositions are adjusted to contain nutritional components such as proteins, lipids, carbohydrates, vitamins, and minerals in a good balance (Patent Documents 1 to 4).

Prolonged administration of enteral nutritional compositions causes great pain to the recipient, and the above dose is often not large for the elderly or those receiving nursing care, so the energy value is high. For example, in Non-Patent Document 1, As shown, if the nutritional composition contains sufficient standard and recommended amounts of minerals and vitamins required per day, the dosage can be suppressed, the burden on the recipient can be reduced, and efficient nutritional supply can be achieved. It becomes. Adjustment of the energy value (calories) of the nutritional composition is generally possible by adjusting the contents of lipids, proteins, and carbohydrates.

Additionally, if it is a gel-like enteral nutritional composition, it is expected to exercise the physiological functions of retention and discharge that the stomach naturally possesses. As a result, compared to liquid nutritional compositions, it becomes possible to administer in a short period of time, and there are fewer restrictions on movement and behavior, making it possible to secure time for rehabilitation, etc., contributing to early healing and improvement of activities of daily living (ADL). It is possible. In addition, the effect of preventing aspiration pneumonia or diarrhea seen in liquid nutritional compositions has been suggested.

WO2006/033349 Japanese Patent No. 4047363 Publication WO2013/085059 WO2014/115768

Standards of dietary intake for Japanese people (2020 version), December 2019 “Standards of dietary intake for Japanese people” development review meeting

For example, even in patients undergoing low-dose energy management of about 900 kcal per day, it is necessary to ensure that daily vitamin and mineral intake is not insufficient. As described above, about 900 kcal is consumed through nutritional composition. In this case, a gel-like nutritional composition capable of ingesting the standard or recommended daily intake amount of vitamins, minerals, etc., as described in Non-Patent Document 1, has various advantages, but no such nutritional composition has been provided so far.

For example, the comprehensive enteral nutritional composition described in Patent Document 1 is a composition containing a high content of vitamin B1 and vitamin B2, and the nutritional composition described in Patent Document 3 contains two types selected from sodium, potassium, iron, calcium, and magnesium. It contains the above minerals, but these are not in a gel form and are not a composition that can be consumed in daily intake of vitamins, minerals, etc.

The gel-type enteral nutritional supplement described in Patent Document 2 is not a nutritional supplement capable of ingesting the standard or recommended daily intake amount of vitamins, minerals, etc. The liquid nutritional composition described in Patent Document 4 is not in a gel form.

Under the above background, the present invention is a nutritional composition that can consume the daily energy intake through a nutritional composition, and can contain the standard amount and recommended amount of daily intake of vitamins and minerals, etc., and also allows intake. The purpose is to provide an easy and stable gel-like nutritional composition.

In order to solve the above problems, the present inventors first increased the vitamin and mineral concentration of the semi-solid enteral nutritional composition as described in Patent Document 2, and found that local gelation occurred and a non-uniform gel was formed. did. On the other hand, when an attempt was made to gel a liquid nutritional composition with a large amount of vitamins and minerals and a high concentration as described in Patent Document 4, it was found that stable gelation was hindered and a non-uniform gel was formed.

After further careful examination, the present inventors first used specific raw materials such as whole milk protein and casein as protein raw materials. Furthermore, in nutritional compositions containing high vitamins and minerals, the concentration of ions including calcium ions was high, so when the amount of chelating agent was increased, it was discovered that the stability of the nutritional composition unexpectedly decreased, and an appropriate mixing value of the chelating agent was discovered. , completed the present invention.

That is, the present invention relates to the following.

[One]

A gel-like nutritional composition containing lipids, proteins, carbohydrates, vitamins and minerals, and having the following composition.

1) The energy value of the composition is 0.8 kcal/g or more and 1.2 kcal/g or less;

2) As protein, per 100 g of the composition, it contains 1.7 g or more of whole milk protein and 0.25 g or more of casein;

3) The total amount of magnesium derived from the whole milk protein and casein is 1.3 mg or more per 900 kcal of the composition, and the total amount of calcium derived from the whole milk protein and casein is 34.9 mg or more per 900 kcal of the composition;

4) per 900 kcal of the composition, it contains more than 220 mg of magnesium and more than 500 mg of calcium;

5) Per 900 kcal of the composition, as a mineral, it contains at least one selected from 30 μg or more of selenium, 10 μg or more of chromium, 30 μg or more of molybdenum, and 130 μg or more of iodine;

6) Contains not less than 0.15% by weight and not more than 0.40% by weight of agar, contains not less than 0.125% by weight and not more than 0.40% by weight of alginic acid or its salt, and has a viscosity of not less than 3,000 mPa·s and not more than 17,000 mPa·s;

7) Per 900 kcal of the composition, it contains a total of 2.0 g to 5.7 g of a chelating agent selected from citric acid or its salt, phosphoric acid or its salt, and EDTA or its salt, and also contains 1.1 g to 3.7 g per 900 kcal of the composition. Includes the above phosphoric acid or its salt.

[2]

The gel-like nutritional composition according to [1], wherein the ratio of the casein to the whole milk protein is 1:1.1 to 1:13 by weight of the protein contained.

[3]

The gel-like nutritional composition according to [1] or [2], wherein the whole milk protein is a milk protein concentrate.

[4]

The gel-like nutritional composition according to any one of [1] to [3], which does not contain animal protein hydrolyzate or vegetable protein hydrolyzate.

[5]

The lipid content in the composition is 20% or more and 30% or less in terms of energy ratio,

The protein content in the composition is 13% or more and 30% or less in terms of energy ratio,

The gel nutritional composition according to any one of [1] to [4], wherein the carbohydrate content in the composition is 50% to 65% in terms of energy ratio.

[6]

The gel nutritional composition according to any one of [1] to [5], containing 310 mg or more magnesium and 650 mg or more calcium per 900 kcal of the composition.

[7]

The gel-like nutritional composition according to any one of [1] to [6], containing at least the following vitamins and minerals per 900 kcal of the composition.

[Table 1]

[8]

The gel nutritional composition according to any one of [1] to [7], wherein the pH is higher than 5.5 and pH 7.0 or lower, and the ratio of the total amount of magnesium and calcium to the amount of chelating agent per 900 kcal of the composition is 1:4.5 or lower.

According to the present invention, it is a nutritional composition that can consume the daily energy intake, and can contain the standard and recommended daily intake amounts of vitamins and minerals, etc., and is easy to ingest because it is in a gel form, and is an effective treatment for aspiration pneumonia. It is possible to provide a stable gel-like nutritional composition that can prevent gastroesophageal reflux, which can also be a factor.

Hereinafter, a mode for carrying out the present invention (hereinafter referred to as “this embodiment”) will be described in detail. Meanwhile, the present invention is not limited to the following embodiments, and can be implemented with various modifications within the scope of the gist.

The gel nutritional composition of the present embodiment contains lipids, proteins, carbohydrates, vitamins and minerals,

1) The energy value of the composition is 0.8 kcal/g or more and 1.2 kcal/g or less,

2) As protein, per 100 g of the composition, it contains 1.7 g or more of whole milk protein and 0.25 g or more of casein,

3) The total amount of magnesium derived from the whole milk protein and casein is 1.3 mg or more per 900 kcal of the composition, and the total amount of calcium derived from the whole milk protein and casein is 34.9 mg or more per 900 kcal of the composition.

4) Contains more than 220 mg of magnesium and more than 500 mg of calcium per 900 kcal of the composition,

5) Per 900 kcal of the composition, it contains one or more minerals selected from 30 μg or more of selenium, 10 μg or more of chromium, 30 μg or more of molybdenum, and 130 μg or more of iodine,

6) Contains not less than 0.15% by weight and not more than 0.40% by weight of agar, contains not less than 0.125% by weight and not more than 0.40% by weight of alginic acid or its salt, and has a viscosity of not less than 3,000 mPa·s and not more than 17,000 mPa·s,

7) Per 900 kcal of the composition, it contains a total of 2.0 g to 5.7 g of a chelating agent selected from citric acid or its salt, phosphoric acid or its salt, and EDTA or its salt, and also contains 1.1 g to 3.7 g per 900 kcal of the composition. Includes the above phosphoric acid or its salt.

Whole milk protein includes whole milk itself, whole milk concentrate, protein prepared from whole milk, skim milk, skim milk concentrate, milk protein concentrate (also called MPC), skim milk powder with lactose removed, comprehensive milk protein, etc. Among them, it is preferable to use milk protein concentrate (for example, about 80-82% protein content).

Casein (for example, protein content of about 90 to 92%) includes acid casein such as casein lactate, casein hydrochloride, casein sulfate, or mixtures thereof isolated from milk according to commercial methods; Caseinates consisting of caseinate salts such as sodium caseinate and calcium caseinate, etc. can be mentioned.

The gel nutritional composition of the present embodiment contains whole milk protein in an amount of 1.7 g or more, preferably 2.0 g or more and 7.5 g or less, more preferably 2.5 g or more and 6.5 g or less, and even more preferably 3.0 g, as protein, per 100 g of the composition. Contains no more than 5.5g or less. In addition, the gel nutritional composition of the present embodiment contains 0.25 g or more of casein as protein, preferably 0.25 g or more and 3.6 g or less, more preferably 0.54 or more and 2.0 g or less, and still more preferably 0.88 g or more, per 100 g of the composition. Contains less than 1.9g.

In one aspect, the gel nutritional composition of the present embodiment has a total ratio of whole milk protein and casein in protein (in terms of protein amount) of 75% by weight or more, preferably 82% by weight or more, and more preferably is 92% by weight or more, more preferably 95% by weight or more, particularly preferably 98% by weight or more, and most preferably 100% by weight.

In one aspect, the gel-like nutritional composition of the present embodiment does not contain either an animal protein decomposition product or a vegetable protein decomposition product, and in one embodiment, the gel-like nutritional composition of the present embodiment contains an animal protein decomposition product or a vegetable protein decomposition product. does not include all Animal protein decomposition products and vegetable protein decomposition products are made by breaking down proteins with acids or enzymes, and have good dispersibility, so they are also used in nutritional compositions. However, if added in excess, the flavor deteriorates and an unpleasant odor is produced due to so-called burping. There are times when you feel.

The gel nutritional composition of the present embodiment contains whole milk protein more than casein among proteins. Although not bound by theory, this structure allows calcium to be blended in a protein-bound form, and a high concentration of magnesium and calcium can be contained by binding free magnesium and calcium with casein.

The ratio of the casein to the whole milk protein, in terms of the weight ratio of the protein contained, is preferably 1:1.1 to 1:13, more preferably 1:1.1 to 1:4.3, and even more preferably 1:1.1 to 1:2.9. It is preferable, and 1:2.5 to 1:2.8 is particularly preferable. If whole milk protein is more than casein, magnesium and calcium can be contained as whole milk protein, so it is stable even if it contains a large amount of minerals, so it is preferable. Furthermore, it is preferable from the viewpoint that stabilization of the gel state of the nutritional composition becomes easier when the total milk protein is 13 times the weight of casein or less. Meanwhile, in calculating the above ratio, casein contained in whole milk protein is not calculated as casein.

In one aspect, the gel nutritional composition of the present embodiment has whey (other than whey contained in whole milk protein) in protein less than 2 g/100 g, preferably 1 g/100 g or less, more preferably 0.7 g/100 g or less. and, more preferably, does not contain whey.

It is preferable that the protein content in the gel-like nutritional composition of this embodiment is 13 to 30% in terms of energy ratio, and it is more preferable that it is 13 to 19%. If the protein content exceeds 30% in terms of energy, the nutritional balance of the PFC ratio in the Ministry of Health, Labor and Welfare's dietary intake standards may deteriorate, and if it is less than 13%, the protein intake may be insufficient. Meanwhile, the energy ratio is calculated as 4 kcal/g.

The lipid contained in the gel nutritional composition of the present embodiment is generally not particularly limited as long as oral or tube administration is possible. For example, vegetable oils such as soybean oil, perilla oil, perilla oil, sunflower oil, westflower oil, crude oil, canola oil, palm oil, corn oil, corn oil, coco palm oil, olive oil, and rice bran oil. ; Animal fats such as fish oil and beef tallow; MCT (triglycerides, medium chain length fatty acids); Polyunsaturated fatty acids such as eicosapentaenoic acid, docosahexaenoic acid, linolenic acid, and linoleic acid; etc. can be mentioned. One type of lipid may be used individually, or two or more types may be used in mixture. From the viewpoint of satisfying essential fatty acids, it is preferable to use a combination of multiple types of lipids.

It is preferable that the lipid content in the gel-like nutritional composition of this embodiment is 30% or less in terms of energy ratio, and it is more preferable that it is 20% to 30%. If the lipid content is 30% or less in terms of energy ratio, the nutritional balance of the PFC ratio is good and desirable. Meanwhile, the energy ratio is calculated as 9 kcal/g. It is preferable that the lipid content is 20% or more in terms of energy ratio because essential fatty acids can be supplied as lipids.

The carbohydrate contained in the gel nutritional composition of the present embodiment is generally not particularly limited as long as oral or tube administration is possible. For example, powdered candy, starch, dextrin, maltodextrin, lactose, sucrose, glucose, fructose, maltose, etc. are mentioned. One type of carbohydrate may be used alone, or two or more types may be used in combination. In particular, powdered candy and/or maltodextrin are preferred from the viewpoint of suppressing sweetness and being economical.

The carbohydrate content in the gel nutritional composition of the present embodiment is determined from the blending amount of protein and lipid, and the blending amount changes appropriately, but is preferably 50% to 65% in terms of energy ratio. It is preferable that the carbohydrate content is 50% to 65% of the energy ratio because the nutritional balance of the PFC ratio improves. Meanwhile, the energy ratio is calculated as the energy of carbohydrates as 4 kcal/g.

The gel-like nutritional composition of this embodiment contains vitamins and minerals. Examples of vitamins and minerals include those described in the Dietary Intake Standards for Japanese People (Non-Patent Document 1). Vitamins include, for example, vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, niacin, vitamin B6, vitamin B12, folic acid, pantothenic acid, biotin, and vitamin C, and these vitamins Any one or more of these may be included, and it is preferable to include all of them. Additionally, minerals include, for example, calcium, magnesium, phosphorus, iron, zinc, copper, manganese, iodine, selenium, chromium, and molybdenum. The gel nutritional composition of the present embodiment preferably contains at least magnesium, calcium, selenium, chromium, molybdenum, and iodine, and further contains at least one of phosphorus, iron, zinc, copper, and manganese, and all of these. It is more preferable to include. In one aspect, the gel-like nutritional composition of the present embodiment contains various vitamins and minerals, so that the necessary vitamins and minerals per day can be consumed only from the nutritional composition.

The gel nutritional composition of the present embodiment contains magnesium per 900 kcal of the composition, 220 mg or more, which is the lowest value that satisfies the estimated average requirement for each age group of 18 years or older (women 75 years of age or older), preferably 290 mg or more, which is the recommended amount for women. Preferably it may contain 310 mg or more, more preferably 370 mg or more. This magnesium may be contained in other ingredients, such as whole milk protein and casein. It is preferable to include magnesium in an amount of 310 mg/900 kcal or more because it satisfies the estimated average requirement for dietary intake standards for people over 18 years of age, and it is even more preferable to include magnesium in an amount of 370 mg/900 kcal or more because it satisfies the recommended amount for dietary intake standards for all ages. The upper limit of magnesium is not particularly limited. For example, it may be equal to the upper mixing limit of calcium below, and in one embodiment, it may be about half the amount of calcium, for example.

The gel nutritional composition of the present embodiment contains 500 mg or more of calcium, preferably 650 mg or more, more preferably 800 mg or more, which is the lowest value that satisfies the estimated average requirement for each age group of 18 years or older (women 75 years of age or older), per 900 kcal of the composition. can do. For example, per 900 kcal of the composition, calcium can be blended in the range of 650 to 2500 mg, preferably 700 to 2500 mg, more preferably 750 to 1333 mg, even more preferably 800 to 1250 mg, for example, 815 to 1250 mg. there is. This calcium may be contained in other ingredients, such as whole milk protein and casein. It is preferable to mix 650 mg/900 kcal or more of calcium because it satisfies the estimated average requirement for dietary intake standards for people over 18 years of age, and it is even more preferable to mix calcium at 800 mg/900 kcal or more because it satisfies the recommended amount for dietary intake standards for people over 18 years of age. . In particular, when calcium is blended in the range of 1250 mg/900 kcal or less, it is preferable because it does not exceed the upper content limit of 2500 mg even when consuming 1,500 kcal of energy per day, and when it is blended to make it 800 mg/900 kcal, , the recommended amount of calcium can be taken when consuming 900 kcal, and even when consuming 1500 kcal, there is still room for the upper content limit, so intake from other foods is also possible. In addition, in one embodiment, especially when calcium is blended in the range of 1250 mg/900 kcal or less, it is preferable because it does not exceed the upper content limit of 2500 mg even when, for example, 1800 kcal of energy is consumed per day, and 800 mg/ When mixed to make 900 kcal, the recommended amount of calcium can be taken when 900 kcal is consumed, and even when 1800 kcal is consumed, there is room for up to the upper content limit, and intake from other foods is also possible.

In the gel nutritional composition of the present embodiment, from the viewpoint of stability, the total amount of magnesium derived from the whole milk protein and casein is preferably 1.3 mg or more per 900 kcal of the composition, and the upper limit is preferably 370 mg or less, and further, 13 mg or more. It is preferable, it is more preferable that it is 20 mg or more, and it is even more preferable that it is 30 mg or more. Similarly, per 900 kcal of the composition, the total amount of calcium derived from the whole milk protein and casein is 34.9 mg or more, and the upper limit is preferably 880 mg or less, further preferably 88 mg or more, more preferably 200 mg or more, and 400 mg. It is more preferable that it is more than 640 mg, and it is especially preferable that it is 700 mg or more.

The gel-like nutritional composition of the present embodiment contains minerals, and preferably contains one or more minerals selected from selenium, chromium, molybdenum, and iodine, and more preferably contains all of them. In particular, per 900 kcal of the composition, it is preferable to include one or more minerals selected from 30 μg or more of selenium, 10 μg or more of chromium, 30 μg or more of molybdenum, and 130 μg or more of iodine, and it is more preferable to include all of them.

The content of vitamins and minerals other than the above can preferably be set to meet the recommended intake amount or standard amount described in the dietary intake standards. The following is the daily dietary intake standard for each vitamin and mineral calculated from Non-Patent Document 1, and in one embodiment, any of the following 1 or more, preferably 5 or more, more preferably 10 or more per 900 kcal of the composition. , more preferably 15 or more, and particularly preferably an amount that satisfies all of them. Furthermore, vitamins and minerals not described below may be included.

[Table 2]

For example, in the case of adults over 18 years of age, the recommended amount and standard amount of each ingredient consumed per day are set as follows (see Non-Patent Document 1).

Vitamin A (retinol palmitate ester) 900-2700μgRE (retinol equivalent), vitamin D (cholecalciferol) 8.5-100μg, vitamin E (tocopherol acetate) 7.0-650mg (α-tocopherol equivalent), vitamin K 150μg or more, Vitamin B ₁ (thiamine chloride hydrochloride) 1.4 mg or more (thiamine equivalent: 1101 μg or more), Vitamin B ₂ (riboflavin) 1.6 mg or more, niacin (nicotinic acid amide) 15-250 mg, Vitamin B ₆ (pyridoxine) 1.4-40 mg, vitamin B ₁₂ (Cyanocobalamin) 2.4 μg or more, folic acid 240-900 μg, pantothenic acid 6 mg or more, biotin 50 μg or more, vitamin C (ascorbic acid) 100 mg or more, phosphorus 1000-3000 mg, iron 11-40 mg, zinc 11-30 mg, manganese 4.0~ 11mg, copper 0.9~7mg, iodine 130~3000μg, selenium 30~350μg, chromium 10~500μg, molybdenum 30~500μg.

Taking this into consideration, when blending vitamins and minerals in the gel nutritional composition of the present embodiment, it is preferable to blend them so as to satisfy the following per 900 kcal of the composition, keeping in mind that 1500 kcal can be consumed per day.

Vitamin A (retinol palmitate ester) 900~1350μgRE, Vitamin D (cholecalciferol) 8.5~50μg, Vitamin E (tocopherol acetate) 7.0~325mg, Vitamin K 75μg or more, Vitamin B ₁ (thiamine chloride hydrochloride) 1.4 mg or more, vitamin B ₂ (riboflavin) 1.6 mg or more, niacin (nicotinic acid amide) 15-125 mg, vitamin B ₆ (pyridoxine) 1.4-20 mg, vitamin B ₁₂ (cyanocobalamin) 2.4 μg or more, folic acid 240-450 μg, pantothenic acid 6 mg or more, biotin 50 μg or more, vitamin C (ascorbic acid) 100 mg or more, phosphorus 1000-1500 mg, iron 11-20 mg, zinc 11-15 mg, manganese 4.0-5.5 mg, copper 0.9-3.5 mg, iodine 130-1500 μg, selenium 30 mg ~175 μg, chromium 10-250 μg, molybdenum 30-250 μg.

In one aspect, the gel nutritional composition of the present embodiment contains less than 2.7 mg of vitamin B ₁ per 900 kcal of the composition.

On the other hand, since there is a possibility that the blood concentration of potassium tends to increase, it is desirable from the viewpoint of safety to lower it below the dietary intake standard (JJPEN. Vol.19 No.6, 1997, p567-633).

The minimum required sodium concentration is 1.5 g in terms of table salt, and in cases where there is a limit to table salt due to high blood pressure, it is less than 6 g. Therefore, it is desirable to set the sodium concentration so that it is at a maximum of 5 g or less in table salt equivalent even when consuming 1500 kcal, which is the maximum intake amount (hypertension). Treatment Guidelines 2009 edition).

From the viewpoint of preventing medical accidents due to interactions with warfarin, it is also desirable to lower the intake of phytonadione below the dietary intake standard from the viewpoint of safety. For the same reason, for vitamin K, it is desirable to mix less than the dietary intake standard of 150 μg.

In the gel nutritional composition of this embodiment, the mass ratio (Ca/P) of calcium and phosphorus is preferably 0.74 or more. A Ca/P of 0.74 or more is preferable because bone density increases significantly compared to a Ca/P ratio of less than 0.74 (Japanese Dietary Intake Standards [2010 edition], P202).

The energy value of the gel nutritional composition of this embodiment is preferably 0.8 to 1.2 kcal/g, more preferably 0.9 to 1.2 kcal/g, and even more preferably 0.95 to 1.1 kcal/g. The energy value can be adjusted within the range of the energy ratios of the various components described above. By adjusting the energy value to 0.9 kcal/g or more, the intake can be reduced and the administration time can be shortened, thereby reducing the burden on the recipient.

The gel-like nutritional composition of the present embodiment contains agar and alginic acid or a salt thereof as a thickener. More specifically, to obtain a composition in the viscosity range described later, agar is included in an amount of 0.15% by weight or more and 0.40% by weight or less, preferably 0.20% by weight or more and 0.40% by weight or less, more preferably 0.35% by weight or less. Preferably, it contains 0.30% by weight or less, and also contains alginic acid or its salt (total when alginic acid and its salts are included, and in the case of salts of alginic acid, converted to the amount of alginic acid) 0.125% by weight or more by 0.40% by weight. % or less, preferably 0.15% by weight or more and 0.40% by weight or less, more preferably 0.15% by weight or more and 0.35% by weight or less, and even more preferably 0.20% by weight or more and 0.30% by weight or less. If the amount added is small, a uniform, good-quality gel without lumps will not be obtained, and if the amount is large, the gel will become hard and problems will arise in tube passability. By making it into a gel form (semi-solid form), the time for energy intake can be reduced, and it is also possible to hasten recovery by using the same amount of time for rehabilitation, etc. The gel-like nutritional composition of the present embodiment contains agar and alginic acid or a salt thereof in the above range, and may contain other thickeners as long as the predetermined viscosity described later is obtained. In one aspect, the gel-like nutritional composition of the present embodiment From a viewpoint described later, the nutritional composition contains only agar and alginic acid or a salt thereof as a thickener.

The type of agar is not particularly limited, and Ganten (カンテン) or Ganten powder listed in the Japanese Pharmacopoeia, agar powder as a food material, sealed agar, ready-to-use agar, etc. can be used. The types of alginic acid and its salts are not particularly limited, and those that meet the pharmaceutical additive standard or those that meet the food additive standard can be used. The type of alginate is not particularly limited, and sodium salt, calcium salt, etc. can be used.

The viscosity of the gel-like nutritional composition of the present embodiment is 3000 to 17000 mPa·s, preferably 4000 to 16000 mPa·s, more preferably 4500 to 15000 mPa·s, further preferably 5000 to 14000 mPa·s, for example. For example, it is about 5000 to 13000 mPa·s. Viscosity means the value measured according to the method specified in the 17th revised Japanese Pharmacopoeia General Test Method <2.53> Viscosity Measurement Method. If the viscosity is too low, syneresis is likely to occur, and the shape-retaining power in the stomach is weak, making it easy to cause reflux esophagitis and the like. If the viscosity is too high, the gel becomes hard and problems with tube passability are likely to occur.

In one embodiment, the gel nutritional composition of the present embodiment is prepared by filling a 50 ml catheter tip syringe with about 30 g of the gel nutritional composition sample, attaching a 20 Fr. PEG tube to the syringe, and then testing the gel nutritional composition in a compression tester ( When measuring the extrusion force when discharging from the syringe at a speed of 65% (SV-55C-20H: Imada Seisakusho) (measurement temperature: 20°C), it is preferably 45N or less, more preferably 40N. It has the following extrusion force.

The combination of agar and alginic acid or its salt makes it difficult for the gel to collapse even under acidic conditions such as in the stomach, and reduces reflux into the esophagus. The gel-like nutritional composition has a high concentration and contains many ions derived from minerals, etc. In this case, it was found that a long-term stable gel composition could not be obtained even if this combination was simply used. In this regard, it was thought that this defect could be solved by adding or increasing the amount of the chelating agent, but upon examination, it was found that on the contrary, it becomes unstable. As a chelating agent, one selected from citric acid or its salt, phosphoric acid or its salt, and EDTA or its salt can be used, for example, sodium citrate (sodium dihydrogen citrate, disodium citrate, trisodium citrate, etc.), citric acid Citrate salts such as potassium (potassium dihydrogen citrate, dipotassium citrate, tripotassium citrate, etc.), citric acid, potassium phosphate (potassium dihydrogen phosphate, dipotassium phosphate, tripotassium phosphate, etc.), sodium phosphate (sodium dihydrogen phosphate, dipotassium phosphate, etc.) Phosphates such as sodium, trisodium phosphate, etc., and EDTA can be used. In one embodiment, preferably, sodium citrate (sodium dihydrogen citrate, disodium citrate, trisodium citrate, etc.), potassium citrate (potassium dihydrogen citrate, dipotassium citrate, tripotassium citrate, etc.), citric acid, potassium phosphate ( Potassium dihydrogen phosphate, dipotassium phosphate, tripotassium phosphate, etc.), EDTA can be used as a chelating agent, and more preferably, a chelating agent selected from trisodium citrate, tripotassium citrate, and dipotassium phosphate can be used.

One type of chelating agent may be used, or two, three, or more types may be used. In one embodiment, citrate and phosphate can be used in combination, for example, sodium citrate (trisodium citrate) and/or potassium citrate, and dipotassium phosphate can be used in combination.

The amount of the chelating agent added is 2.0 g or more and 5.7 g or less, preferably 3.0 g or more and 5.7 g or less, more preferably 3.2 g or more and 5.5 g or less, and even more preferably 3.4 g, per 900 kcal of the composition, converted to non-hydrate. It can be set to 5.3 g or less, particularly preferably 3.6 g or more and 5.1 g or less, for example, 5.0 g or less. If the amount of chelating agent is insufficient, protein solubility may become insufficient. Additionally, if the amount of chelating agent is too large, the composition (gel) may become non-uniform.

Moreover, in the nutritional composition of the present embodiment, the content of phosphoric acid or its salt (for example, dipotassium phosphate) in the chelating agent has a large influence on manufacturability. For example, if 2.3 g of phosphoric acid or its salt is used per 900 kcal of the composition, there is a problem with manufacturability even if other chelating agents (e.g., sodium citrate (trisodium citrate) and/or potassium citrate) are not included. There is no such thing, and a nutritional composition can be produced satisfactorily. In this way, when the chelating agent is phosphoric acid or its salt alone, from the viewpoint of manufacturability, its content is preferably 2.3 g or more per 900 kcal of the composition. On the other hand, when combining phosphoric acid or its salt with another chelating agent (for example, sodium citrate and/or potassium citrate), from the viewpoint of manufacturability, its content is preferably 1.1 g or more, and 2.3 g per 900 kcal of the composition. The above is more preferable. On the other hand, the upper limit of the content of phosphoric acid or its salt is preferably less than 3.7 g per 900 kcal of the composition from the viewpoint of gel stability. From the above, from the viewpoint of stability and manufacturability of the composition, the content of phosphoric acid or its salt is 1.1 g or more and less than 3.7 g per 900 kcal of the composition.

Since the gel nutritional composition of the present embodiment contains a large amount of minerals, etc., it was thought that a corresponding amount of chelating agent was needed. However, contrary to expectations, by keeping the amount of the chelating agent within a certain range, a gel composition that was stable for a long period of time was obtained. From the above viewpoint, the weight ratio of the total amount of magnesium and calcium (magnesium and calcium conversion) to the amount of chelating agent (non-hydrate conversion) per 900 kcal of the gel nutritional composition of the present embodiment can be, for example, 1:4.5 or less. , Preferably it is 1:4.4 or less, more preferably 1:4.3 or less, and especially preferably 1:4.2 or less. Moreover, the lower limit is preferably 1:1 or more, and more preferably 1:2.4 or more. Furthermore, in one aspect, the weight ratio of the amount of calcium to the amount of chelating agent (non-hydrate equivalent) per 900 kcal or 100 g of the gel nutritional composition of this embodiment can be 1:7.0 or less, and is preferably 1:6.5 or less. , more preferably 1:6.0 or less. The lower limit is 1:1 or more, preferably 1:3.4 or more.

In one aspect, the gel nutritional composition of this embodiment preferably has a pH higher than 5.5 and pH 7.0 or lower. Outside this range, a non-uniform gel is likely to form, and the reduction of various vitamins during storage may accelerate.

On the other hand, in the gel nutritional composition of the present embodiment, salts, fruit juice, flavoring, suspending agent, stabilizer, etc. different from the emulsifier and chelating agent may be added as needed. For example, as an emulsifier, lecithin, glycerin fatty acid ester, enzyme-degraded lecithin, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, etc. can be used alone or in combination.

The gel nutritional composition of the present embodiment contains water in addition to the ingredients such as proteins, lipids, carbohydrates, vitamins, and minerals. The method for producing the gel-like nutritional composition of the present invention is not particularly limited as long as the desired gel-like nutritional composition is obtained, and for example, it can be produced as follows.

(1) A liquid nutritional composition is prepared by adding the above-mentioned proteins, carbohydrates, vitamins, minerals, fats and oils, and an emulsifier as necessary to water or warm water, and emulsifying with a homogenizer.

(2) Add and mix the previously dissolved agar and alginic acid or its salt solution. The chelating agent also functions as a solubilizing agent when added when dissolving alginic acid or its salt, but the order of administration is not particularly limited as long as a uniform composition is obtained.

(3) If necessary, fill it into a pouch such as an aluminum pouch or a container such as a soft bag, and manufacture it by heat sterilization using a retort, etc. The heat sterilization method may be according to a commercial method, and the container may be made of a known soft synthetic resin, a laminate of paper and metal foil, etc., as appropriate.

The order of administration of each component is not particularly limited as long as the desired uniform gel nutritional composition is obtained, and a high-pressure homogenizer may be used as appropriate in each administration step as needed.

The gel-like nutritional composition of the present embodiment prepared in this way has no aggregation or precipitation, and is stable without becoming non-uniform even if it is stored at room temperature for a long period of time, such as 2 weeks or 4 weeks, for example. In this embodiment, the fact that the gel-like nutritional composition is stable means that there is no agglomeration or precipitation and it does not become non-uniform after being stored at room temperature for 2 weeks or 4 weeks after heat sterilization. In one aspect, the gel-like nutritional composition of this embodiment does not become non-uniform and is stable even if it is stored at 25°C and 65%RH for 13 months.

Since the gel-like nutritional composition of the present embodiment is in a gel form, it can suppress gastroesophageal reflux and is also suitable for an enteral nutritional composition.

Example

Hereinafter, the present invention will be further explained by examples and comparative examples, but the present invention is not limited to the following examples. Meanwhile, hereinafter, “heterogeneity” in the nutritional composition (preparation) means that gelation layering or local gelation of agar was recognized by the naked eye, and/or that the hardness was non-uniform. In addition, the nutritional composition in which such "heterogeneity" was not observed was evaluated as "stable" (excellent in stability).

(Comparative Example 1: Addition of vitamins and minerals to gel nutritional composition)

When preparing Lacol NF compounded enteral semi-solid formulation (manufactured and sold by EN Otsuka Pharmaceutical Co., Ltd.), a gel-like nutritional composition using soy protein as the protein, based on Japanese dietary intake standards (Non-patent Document 1) for an amount equivalent to 900 kcal, When standard amounts of vitamins and minerals for one day, including selenium, chromium, molybdenum, choline, and carnitine, were added and mixed, local gelation occurred and the formulation became non-uniform. In particular, it was thought that local gelation occurred as the calcium and magnesium concentrations increased.

(Comparative Example 2: Gelation of liquid nutritional composition)

Inoras Formulated Enteral Solution (manufactured and sold by EN Otsuka Pharmaceutical Co., Ltd.), a liquid nutritional composition, is 1.6 kcal/mL (the amount of total milk protein per 100 mL is 5.73 g, and the amount of casein is 1.91 g), so when manufacturing it, 1.0 kcal It was diluted to /g to make a nutritional composition containing one day's worth of vitamins and minerals, and emulsified with a high-pressure homogenizer. Afterwards, the agar solution dissolved by heating and the alginic acid solution dissolved in water with potassium carbonate as a dissolution aid were added, and a mixture containing 0.25 g of agar and alginic acid per 100 g was dissolved and then added. The obtained composition was filled into an aluminum pouch container and sterilized by heat treatment. After manufacturing, a uniform gel was obtained compared to Comparative Example 1, but partially uneven areas were recognized. The amount of whole milk protein per 100 g was 3.58 g, and the amount of casein was 1.19 g. The amount of sodium citrate (trisodium citrate dihydrate) was 2662 mg per 900 kcal. On the other hand, when gelation was attempted without dilution, the properties worsened further.

From the results of Comparative Examples 1 and 2, the method of simply adding vitamins and minerals to a conventional gel nutritional composition or the method of gelling a conventional liquid nutritional composition with a gelling agent can produce vitamins and minerals that are stable and suitable for tube administration. It became clear that a sufficiently containing gel-like nutritional composition could not be obtained.

(Comparative Example 3: Increased amount of sodium citrate 1)

Since the gel nutritional composition of Comparative Example 2 has a high ion concentration including calcium ions, for the purpose of additional stabilization of the gel nutritional composition, the composition with the amount of sodium citrate as a chelating agent increased by 1.25 times was prepared in Comparative Example 2 except for the amount of sodium citrate. It was written using the same method as. However, the same or slight deterioration in properties and stability as in Comparative Example 2 was observed.

(Comparative Example 4: Increased amount of sodium citrate 2)

Based on dietary intake standards, the amount of sodium citrate was further increased (1.56 times that of Comparative Example 2), and a gel-like nutritional composition was prepared in the same manner as in Comparative Example 3 except for the amount of sodium citrate. Compared to Comparative Example 3, the properties and stability were further deteriorated. Additionally, some burning was observed during heat treatment.

(Example)

7.5L of hot water at 40~60℃, 800g of milk protein concentrate (protein content about 80%) as whole milk protein, 260g of sodium caseinate (protein content about 90%) as casein, 540g of fat containing emulsifier as lipid, 2800g of dextrin as carbohydrate, vitamins. And as minerals, a vitamin and mineral mixture of the following composition was used and mixed so that the final concentrations were as shown in Table 3: PFC ratio, casein:whole milk protein ratio, Ca/P ratio, Mg concentration, Ca concentration, and energy amount. Per 100 g of the final nutritional composition, milk protein concentrate was 4 g and casein was 1.3 g.

Vitamin and mineral mixture: Per 900 kcal, Vitamin A (retinol palmitic acid ester): 900 μgRE, Vitamin B ₁ (thiamine chloride hydrochloride): 1.4 mg, Vitamin B ₂ (riboflavin): 1.6 mg, Vitamin B ₆ (pyridoxine): 1.4mg, Vitamin B ₁₂ (cyanocobalamin): 4.5μg, Vitamin D (cholecalciferol): 15μg, Vitamin E (tocopherol acetate): 22.5mg, Vitamin C (ascorbic acid): 200mg, Niacin (nicotinic acid amide) ): 15.0mg, pantothenic acid: 6.0mg, folic acid: 240μg, vitamin K: 75μg, biotin: 50.0μg, phosphorus: 1000mg, iron: 11.0mg, zinc: 11.0mg, copper: 0.9mg, manganese: 4.0mg, iodine: A mixture of 130 μg, selenium: 50.0 μg, chromium: 40.0 μg, and molybdenum: 30.0 μg was used.

Calcium and magnesium were added as calcium lactate hydrate and magnesium chloride in amounts shown in Table 1, including the total amount contained in other ingredients such as whole milk protein. As an example, in Example 2, 998 mg of calcium lactate hydrate and 2828.9 mg of magnesium chloride were added.

It was emulsified with a high-pressure homogenizer, and then an agar solution dissolved by heating and an alginic acid solution dissolved in water with potassium carbonate as a solubilizing agent were added, followed by heat treatment and sterilization to obtain a gel-like nutritional composition. Agar concentration and alginic acid concentration were added so that the final concentration was as shown in Table 3. The chelating agent per 900 kcal of the final nutritional composition is as shown in Table 3.

For the obtained composition, the viscosity and extrusion force were measured using the following method. For some compositions, viscosity measurements were also performed after storage at room temperature for 2 and 4 weeks.

[Viscosity measurement]

After storing the nutritional composition at 20°C for 10 minutes, 20 mL was collected and measured using a single cylindrical rotational viscometer (17th revised Japanese Pharmacopoeia General Test Method <2.53> Viscosity Measurement Method). The viscosity shown in Tables 3 and 4 was measured using a B-type viscometer at a rotation speed of 12 rpm and 20°C.

[Extrusion force measurement]

Fill about 30 g of the gel nutritional composition sample into a 50 ml catheter tip syringe (Terumosa), attach a 20 Fr. PEG tube (Badponsky N.B.R. catheter: Medicon) to the syringe, and then use a compression tester (SV-55C-20H: Imada). The extrusion force when discharged from the syringe at a speed of 65% was measured using a syringe (measurement temperature: 20°C).

[pH measurement]

Using a pH meter, measurements were made based on the 17th revised Japanese Pharmacopoeia pH measurement method <2.54>.

The gel-like nutritional composition of the obtained example contained the standard amount of vitamins and minerals for 1 day in an amount equivalent to 900 kcal, and the viscosity did not decrease even after storage for 4 weeks to 13 months, and extreme synergy and uneven properties were confirmed. It was a stable composition.

Various compositions with different PFC ratios and agar-alginic acid amounts are also shown in Table 3. In Table 3, the viscosity, extrusion force, and pH show the measured results, and Examples 10-1 to 10-3 are examples prepared from different production lots. In Example 2, the amount of whole milk protein per 100 g was 3.58 g, and the amount of casein was 1.19 g. The amounts of chelating agents in Table 3 are all expressed in mg/100g and are converted to hydrate. Sodium citrate was used as trisodium citrate dihydrate (in Japanese pharmacy, it is labeled as sodium citrate hydrate), potassium citrate was used as tripotassium citrate monohydrate, and dipotassium phosphate was used as anhydrous.

Meanwhile, regarding the amount of magnesium, an example of mixing up to 370 mg per 900 kcal is shown in Table 3, but larger amounts could be easily mixed. In addition, since the raw materials are of natural origin and the viscosity of the final composition varies depending on the lot, the maximum and minimum viscosity values are listed among the measured values. Regarding stability, the effect of lot differences was small.

[Table 3]

For the gel nutritional composition described in Example 16 in Table 3, the amounts of agar and alginic acid were changed and the viscosity was measured, and the results are shown in Table 4. Viscosity is the average value of three measurement results.

[Table 4]

The gel nutritional composition of Comparative Example 1 contained soy protein as the main protein, and even if vitamins and minerals were added to it, a uniform composition was not obtained. On the other hand, in the examples, it was thought that by using milk protein concentrate and casein as the main proteins and adjusting the amount of the chelating agent, it was possible to obtain a stable gel-like nutritional composition containing a large amount of minerals such as calcium.

The liquid nutritional composition of Comparative Example 2 originally contained many vitamins and minerals, and even if it was gelled, a stable gel-like nutritional composition was not obtained. Since the mineral content was high, the amount of chelating agent was increased as in Comparative Examples 3 and 4, but compared to Comparative Example 2, the stability did not improve but worsened. On the other hand, in the examples, the amount of minerals added was adjusted along with the amount and type of protein added, and the amount of gelling agent and chelating agent optimal for gelation was found, thereby achieving a stable gel phase despite containing a large amount of minerals, etc. It was thought that nutritional composition could be obtained.

Below, the amounts of magnesium, calcium, and chelating agent in representative examples and comparative examples are shown. The total amount of chelating agent was expressed as the amount excluding hydrates. Meanwhile, in the Examples and Comparative Examples shown in Table 5, the non-hydrate content of dipotassium phosphate was 2749.5 mg/900 kcal (Inolas compounded enteral solution), 2753.4 mg/900 kcal (Comparative Example 2), and 2320.2 mg/900 kcal. (Example 26) and 2663.4 mg/900 kcal (Example 2).

[Table 5]

Furthermore, in the same manner as Example 1, nutritional compositions of each Example and Comparative Example were prepared. Specifically, 7.5L of hot water at 40-60℃, 800g of milk protein concentrate (protein content about 80%) as whole milk protein, 260g of sodium caseinate (protein content about 90%) as casein, 540g of fat containing emulsifier as lipid, and dextrin as carbohydrate. 2800 g of vitamins and minerals were mixed so that the final concentrations were the PFC ratio, casein:whole milk protein ratio, Ca/P ratio, Mg concentration, Ca concentration, and energy amount shown in Table 6. Per 100 g of the final nutritional composition, milk protein concentrate was 4 g and casein was 1.3 g.

Vitamin and mineral mixture: Per 900 kcal, Vitamin A (retinol palmitic acid ester): 900 μgRE, Vitamin B ₁ (thiamine chloride hydrochloride): 1.4 mg, Vitamin B ₂ (riboflavin): 1.6 mg, Vitamin B ₆ (pyridoxine): 1.4mg, Vitamin B ₁₂ (cyanocobalamin): 4.5μg, Vitamin D (cholecalciferol): 15μg, Vitamin E (tocopherol acetate): 22.5mg, Vitamin C (ascorbic acid): 200mg, Niacin (nicotinic acid amide) ): 15.0mg, pantothenic acid: 6.0mg, folic acid: 240μg, vitamin K: 75μg, biotin: 50.0μg, phosphorus: 1000mg, iron: 11.0mg, zinc: 11.0mg, copper: 0.9mg, manganese: 4.0mg, iodine: A mixture of 130 μg, selenium: 50.0 μg, chromium: 40.0 μg, and molybdenum: 30.0 μg was used.

Calcium and magnesium were added as calcium lactate hydrate and magnesium chloride in amounts shown in Table 6, including the total amount contained in other ingredients such as whole milk protein.

It was emulsified with a high-pressure homogenizer, and then an agar solution dissolved by heating and an alginic acid solution dissolved in water with potassium carbonate as a solubilizing agent were added, followed by heat treatment and sterilization to obtain a gel-like nutritional composition. Agar concentration and alginic acid concentration were added so that the final concentration was as shown in Table 6. The chelating agent per 900 kcal of the final nutritional composition is as shown in Table 6.

[Table 6]

Additionally, the amounts of magnesium, calcium, chelating agent, and dipotassium phosphate derived from MPC/casein in the examples and comparative examples in Table 6 are shown. The total amount of chelating agent and dipotassium phosphate were expressed as amounts excluding hydrates.

[Table 7]

Regarding Tables 6 and 7, in the examples, it is a nutritional composition that can consume the daily energy intake, and can contain the standard and recommended daily intake amount of vitamins and minerals, and also has excellent gel stability and uniformity. A nutritional composition was obtained.

On the other hand, in Comparative Examples 16 and 17, some of the gels were non-uniform, and blockage of the flow path due to sediment was recognized when the gel was passed through a homogenizer during production, so the manufacturability was slightly inferior.

Additionally, in Comparative Examples 7 to 15 and 20, the properties and stability were lower than those of the Examples. In addition, Comparative Example 18 was slightly inferior in manufacturability, as blockage of the flow path due to sediment was recognized when the liquid was passed through a homogenizer during production. Furthermore, the nutritional composition of Comparative Example 19 was inferior in manufacturability because blockage of the flow path due to sediment when passing through a homogenizer was frequently observed during production.

The gel-shaped nutritional composition of the present invention is a stable nutritional composition that can easily consume the daily energy intake, and further contains the standard and recommended daily intake amounts of vitamins and minerals. Furthermore, because it is in a gel form, it can be consumed or stored. It is easy to use, can prevent gastroesophageal reflux, and is also suitable for enteral administration. The gel nutritional composition of the present invention has industrial applicability in fields such as medical care, rehabilitation, and nursing care.

Claims (8)

A gel-like nutritional composition containing lipids, proteins, carbohydrates, vitamins and minerals, and having the following composition.
1) The energy value of the composition is 0.8 kcal/g or more and 1.2 kcal/g or less;
2) As protein, per 100 g of the composition, it contains 1.7 g or more of whole milk protein and 0.25 g or more of casein;
3) The total amount of magnesium derived from the whole milk protein and casein is 1.3 mg or more per 900 kcal of the composition, and the total amount of calcium derived from the whole milk protein and casein is 34.9 mg or more per 900 kcal of the composition;
4) per 900 kcal of the composition, it contains more than 220 mg of magnesium and more than 500 mg of calcium;
5) Per 900 kcal of the composition, as a mineral, it contains at least one selected from 30 μg or more of selenium, 10 μg or more of chromium, 30 μg or more of molybdenum, and 130 μg or more of iodine;
6) Contains not less than 0.15% by weight and not more than 0.40% by weight of agar, contains not less than 0.125% by weight and not more than 0.40% by weight of alginic acid or its salt, and has a viscosity of not less than 3,000 mPa·s and not more than 17,000 mPa·s;
7) Per 900 kcal of the composition, it contains a total of 2.0 g to 5.7 g of a chelating agent selected from citric acid or its salt, phosphoric acid or its salt, and EDTA or its salt, and also contains 1.1 g to 3.7 g per 900 kcal of the composition. Includes the above phosphoric acid or its salt. According to paragraph 1,
A gel-like nutritional composition wherein the ratio of the casein to the whole milk protein is 1:1.1 to 1:13 by weight of the protein contained. According to paragraph 1,
A gel-like nutritional composition, wherein the whole milk protein is a milk protein concentrate. According to paragraph 1,
A gel-like nutritional composition that does not contain animal protein hydrolyzate or vegetable protein hydrolyzate. According to paragraph 1,
The lipid content in the composition is 20% or more and 30% or less in terms of energy ratio,
The protein content in the composition is 13% or more and 30% or less in terms of energy ratio,
A gel-like nutritional composition wherein the carbohydrate content in the composition is 50% to 65% in terms of energy ratio. According to paragraph 1,
A gel-like nutritional composition containing more than 310 mg of magnesium and more than 650 mg of calcium per 900 kcal of the composition. According to any one of claims 1 to 6,
A gel-like nutritional composition containing at least the following vitamins and minerals per 900 kcal of the composition.
[Table 1]
According to any one of claims 1 to 6,
A gel-like nutritional composition having a pH higher than 5.5 and pH 7.0 or lower, and a ratio of the total amount of magnesium and calcium to the amount of chelating agent per 900 kcal of the composition is 1:4.5 or lower.