TW201616980A - Dilution-type nutritional composition - Google Patents

Abstract

A low-protein, high-water-content nutritional composition (liquid food, enteral nutrient) is developed in the present invention, said composition having high viscosity while still being a dilution-type composition, and having excellent storage stability The nutritional composition is compounded with 0.1-0.5% by weight of carrageenan as a thickener, and further compounded with dextrin having a dextrose equivalent (DE) of 11-29, the ratio of penta- to hepta-saccharides to all sugars of the dextrin as a sugar composition being equal to or greater than the numerical value obtained by multiplying the dextrose equivalent (DE) by 1.5.

Description

Diluted nutritional composition

The present invention relates to a dilute nutritional composition, such as a dilute nutritional composition that can be stored for a long period of time, or a nutritional composition such as a dilute type suitable for dysphagia and/or suitable for transdermal feeding of a patient.

As the elderly population increases, people who have difficulty swallowing (ingestion of oral ingestion) (difficulty swallowing) are increasing. If a person who has difficulty swallowing contains a liquid food such as water or tea that has a good fluidity and is in the mouth, it will reach the throat in a very short time. That is, in the case of dysphagia, if the liquid food reaches the pharynx before the pharyngeal reflex occurs, the liquid food enters the trachea and is swallowed. In addition, for those who have difficulty eating or chewing (the one who has difficulty chewing), there is a case where the food is swallowed in a state of not being fully chewed, and there is a possibility of swallowing. In order to improve the liquid food to a person who is difficult to swallow and who has difficulty in chewing to prevent such a swallowing, it is effective to increase the viscosity of the liquid food using a tackifier or the like.

In addition, in order to supplement nutrition for patients who are difficult or unable to take oral nutrition, it is generally used to fertilize a nutritional composition (nutrient) by using a nutrient (nasal) tube (sinus tube), stomach cramps or intestinal fistula. Method (administration method).

Here, in the tube feeding method such as nasal tube administration, since the nutrient tube is inserted from the nasal cavity, the diameter of the nutrient tube must be reduced to such an extent that it does not hinder the breathing (generally, the outer diameter is about 2 to 3 mm). Moreover, in the case of reducing the diameter of the nutrient tube, the viscosity of the nutritional composition must be suppressed to the extent that the nutritional composition flows easily in the nutrient tube. Lower. However, if the viscosity of the nutritional composition is suppressed to be low, there is a possibility of refluxing or lowering of the gastroesophage, and the viscosity of the nutritional composition must be appropriately increased, and the nutritional composition may be administered to the patient or the like for a long time in a small amount. .

On the other hand, in a tube feeding method such as gastric fistula or intestinal fistula, since a fistula is surgically formed in an esophagus, a stomach or a jejunum of a patient, a button or a tube is placed, and a nutritional composition is administered, it may be increased. The diameter of the nutrition tube. At this time, in the tube feeding method of the stomach sputum, the nutritional composition is directly administered to the stomach of the patient or the like, and if the viscosity of the nutritional composition is suppressed to be low, as described above, the gastroesophageal reflux is known to occur. The possibility of waiting. Therefore, in terms of preventing reflux of the gastroesophageal tract, the following methods are widely used: a semi-solid shaped liquid food having a viscosity (a viscosity of 4,000 to 20,000 mPa ‧ at 20 ° C) in a nutrient composition, and the like A low liquid liquid food or the like is administered to a patient or the like in a short time. However, in the case where the semi-solid shaped liquid food having an increased viscosity is administered to a patient or the like, the natural dripping method of the prior technique cannot be applied, and the injection is usually directly applied to the patient using an injector such as a syringe. The method of waiting for the stomach. For example, Japanese Patent Laid-Open No. 2007-289164 (Patent Document 1), or Japanese Patent Laid-Open No. 2007-137792 (Patent Document 2) describes liquid foods suitable for patients with stomach cramps, and the administration of such liquid foods or nutritional compositions. It is premised on the use of a syringe or a plunger pump.

In this way, the viscosity-increasing (semi-solid shape) liquid food is more effective in oral ingestion, administration by the tube (including enteral administration such as stomach cramps, intestinal fistula, etc.), and it is known to use a tackifier or the like. Improve the concept of viscosity in liquid foods.

Further, from the viewpoint of ease of handling, it is also known that a concept of a liquid food such as flavor or quality can be preserved for a long period of time. For example, WO2007/026474 (Patent Document 3) describes a high-protein nutritional composition which can be easily introduced into a patient by various administration methods and can be administered to a patient without loss of taste or flavor. The viscosity of the composition at 25 ° C was 400 to 7000 mPa ‧ and it was confirmed that it could be maintained at this temperature for 6 months. Further, in WO 2012/157571 (Patent Document 4), it is described that there is added (mixed) kara A so-called high-concentration type liquid food in which a gum or an organic acid monoglyceride is used as a tackifier and has a high protein content and a low moisture content.

[Previous Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open No. 2007-289164

[Patent Document 2] Japanese Patent Laid-Open No. 2007-137792

[Patent Document 3] WO2007/026474

[Patent Document 4] WO2012/157571

As for the liquid food of the prior viscosity improvement, as a long-term preservation, a high-concentration (thickness) type such as high protein is generally known. However, if a high-concentration type liquid food is to be administered to a patient who is restricted in energy intake or the like in various diseases and the like, in order to supplement the necessary nutrients, only a small amount of the nutrient can be ingested, and the water cannot be sufficiently ingested. Therefore, in order to sufficiently replenish water, if you want to administer a high-concentration type of liquid food to a person who has difficulty in dysphagia in a patient who is restricted in energy intake or the like, and then orally administer water having a low viscosity, there is a pharynx. Or, if the water is to be administered only by the tube, there is a possibility that the gastroesophageal reflux occurs. Therefore, in such a patient, it is necessary to use a tackifier or the like to additionally thicken the water and then to perform the administration, which is difficult to handle. In other words, when a high-concentration type liquid food is administered as described above, the case where the water is further viscous and then administered is repeated. Therefore, the industry seeks a diluted nutritional composition suitable for water replenishment. .

In addition, when the nutrient composition of the high-concentration type is directly diluted, the structure of the emulsified (emulsion) is destroyed, and the emulsified state cannot be stably maintained, and the nutrient tube is maintained. There is a possibility of clogging inside, so that a nutritional composition that can withstand general use cannot be obtained. In addition, if a high-protein-based high-concentration type nutritional composition is always administered to an elderly person, it may become diabetes due to overnutrition. The possibility of living habits. Therefore, as a long-term storage, the industry has sought a diluted nutritional composition that stably maintains an emulsified state.

Further, the liquid food described in WO2012/157571 is a so-called high-concentration type liquid food having a high protein content and a low moisture content, and as shown in the comparative example of the present invention, only the high-concentration type liquid food is directly diluted. At the time of the preservation, the cream is separated and the like, and a nutritional composition which can withstand general use cannot be obtained. In other words, in the same manner as the high-concentration type liquid food, when only the carrageenan or the organic acid monoglyceride is contained in the nutritional composition, the so-called diluted type in which the quality or the physical property is stable and the water content is high cannot be produced. Liquid food.

Therefore, an object of the present invention is to develop a nutritional composition (liquid food, enteral nutrient) which has good storage stability, low protein content, high moisture content, and a diluted type and high viscosity.

The inventors of the present invention have diligently studied to solve the above problems, and as a result, found that by adding 0.1 to 0.5% by weight of carrageenan as a tackifier to the nutritional composition, the glucose equivalent (DE) value is adjusted to 11 to 29 as A dextrin having a ratio of a glucose equivalent (DE) value of 1.5 or more in a sugar composition to a dextrin of a sugar composition, which is a value obtained by multiplying a glucose equivalent (DE) value by 1.5, can obtain a nutritional composition having desired characteristics, thereby completing the present invention. invention. Further, the inventors of the present invention conducted research on the milk protein material used, and found that by using a casein decomposition product having a specific decomposition rate in a nutritional composition, it is possible to obtain a nutrient having desired emulsion stability and suitability for administration. The composition thus completes the invention. Moreover, the inventors of the present invention conducted research on the processed starch used, and found that by using a specific processed starch in a nutritional composition, a nutritional composition having desired emulsion stability and suitability for administration can be obtained, thereby completing the present invention. .

In the nutritional composition of the present invention, a nutritional composition which is not stable in storage in the prior art, has low protein stability and high moisture content can be realized (liquid food, Intestinal nutrient) The nutritional composition of the present invention is also effective for oral ingestion for a person who has difficulty in dysphagia for a patient who is restricted in daily energy intake or the like. Further, it is considered that when the nutrient composition of the present invention is mixed with the artificial gastric juice to form a curd, for example, when the protein is coagulated, it is not dehydrated to form a curd for use in the stomach or intestine. When the tube is fed by the tube, it will coagulate in the stomach, for example, without coagulation, and it is not easy to cause diarrhea. Therefore, it is also effective for patients who want to replenish water but also want to avoid diarrhea.

Further, the nutritional composition having a non-Newtonian viscosity index of 0.3 or more and less than 1.0 in the nutritional composition of the present invention can be used as a nutritional composition of the following diluted form, which has a tube feeding method suitable for nasal tube administration and the like. It is suitable for the characteristics of the stomach feeding method such as stomach cramps or intestinal fistula and is directly administered to the stomach by natural dripping method. The protein content is 1~10% by weight, the moisture content is 70~95% by weight, and is suitable for A patient who is fed via a nasal tube or the like. At this time, the nutritional composition is close to the Newtonian fluid, and even if the natural dripping method is applied, it can be administered without stopping the dripping. Further, if the nutritional composition can be slowly administered by applying the natural dropping method, problems such as gastroesophageal reflux are less likely to occur. Further, it is considered that the nutrient composition of the present invention having a non-Newtonian viscosity index of 0.3 or more and less than 1.0 forms a curd when mixed with artificial gastric juice, for example, when the protein is coagulated without dehydration to form a curd. When used in a tube feeding method such as gastric fistula or intestinal fistula, it will coagulate in the stomach, for example, in the stomach without coagulation, and thus it is not easy to cause diarrhea.

Further, the nutritional composition having a non-Newtonian viscosity index (0.1 or more) of less than 0.3 in the nutritional composition of the present invention can be used as a nutritional composition of the following diluted form, which is suitable for a tube feeding method such as gastric fistula or intestinal fistula. A patient who is directly administered to the stomach using a syringe or a plunger pump (physical property), has a protein content of 1 to 10% by weight, a moisture content of 70 to 95% by weight, and is suitable for tube feeding such as gastric fistula or intestinal fistula. . It is considered that the nutrient composition of the present invention having a non-Newtonian viscosity index (0.1 or more) of less than 0.3 forms a curd when mixed with artificial gastric juice, for example, when the protein is coagulated without dehydration to form a curd, Stomach sputum or intestinal fistula and other feeding methods are not easy to cause diarrhea.

Further, it is considered that the non-Newtonian viscosity index (0.1 or more) is less than 0.3, and the nutrient composition of the present invention does not form a curd when mixed with the artificial gastric juice, and is not related to the case of not coagulation or hard coagulation in the stomach. It is effectively digested and absorbed in the intestine.

Further, the nutritional composition of the present invention has a property of increasing the viscosity (growth) when heated (sterilized), and is a liquid having a low viscosity before being heated (sterilized) after homogenizing the raw material liquid. Therefore, it is easy to fill into a pouch, a carton (paper container), a can container or the like. Further, when the nutritional composition of the present invention is filled in a container in a liquid state having a low viscosity, and then heated (sterilized) by a retort treatment or the like, the semi-solid shape having a high viscosity is obtained. A nutritional composition for oral ingestion and administration for administration in a hygienic state (for example, for direct application to the stomach by applying a natural dripping method).

That is, the present invention includes the following.

[1] A nutritional composition comprising: (i) a glucose equivalent (DE) value of 11 to 29 and a ratio of 5 to 7 sugars of a dextrin as a sugar composition in all sugars is a dextrose equivalent (DE) a value obtained by multiplying a value of 1.5 or more of dextrin; and (ii) 0.1 to 0.5% by weight of carrageenan as a tackifier; and (iii) 1 to 10% by weight of protein.

[2] A nutritional composition comprising: (i) a dextrose having a dextrose equivalent (DE) value of 11 to 29 and a dextrose as a sugar composition, the ratio of the 7-glycan to the total sugar is 45 to 90% by weight % dextrin; and (ii) 0.1 to 0.5% by weight of carrageenan as a tackifier; and (iii) 1 to 10% by weight of protein.

[3] The nutritional composition according to 1 or 2, wherein the protein is a casein decomposing product having a weight ratio of amine nitrogen (AN) / total nitrogen (TN) of 4.5 to 10%.

[4] The nutritional composition according to 1 or 2, wherein the protein system comprises a collagen peptide or a There is a 10 to 50% AN/TN weight ratio of casein decomposition products.

[5] The nutritional composition according to any one of 1 to 4, which further comprises (ii) a processed starch as a tackifier.

[6] The nutritional composition according to 5, wherein the processed starch comprises processed starch having an average particle diameter of 1 to 10 μm.

[7] The nutritional composition according to any one of 1 to 6, which further comprises (ii) tamarind gum as a tackifier.

[8] The nutritional composition according to any one of 1 to 7, which is heat-sterilized and has a viscosity at 20 ° C of 20 to 3000 mPa ‧ after heat sterilization (for a B type (rotary) viscometer at 12 rpm) In the case of a rotor).

[9] The nutritional composition according to any one of 1 to 8, wherein at least 2 points or more of a shear rate range of 0.1/s to 1000/s in terms of shear rate is expressed by the following viscosity formula In the case of the measurement results of the shear stress and the shear rate at the measurement point, the n value is 0.3 or more and less than 1.0, and the viscosity at 25 ° C after heat sterilization is 20 to 3000 mPa ‧ (for the B type (rotation) (when the viscometer uses the rotor at 12 rpm), P = μD ⁿ

(wherein P represents shear stress (Pa), D represents shear rate (1/s), μ represents non-Newtonian viscosity coefficient, and n represents non-Newtonian viscosity index).

[10] The nutritional composition according to any one of 1 to 8, wherein any one or more of a shear rate range of from 0.1/s to 1000/s in terms of shear rate is expressed by the following viscosity formula In the case of the measurement results of the shear stress and the shear rate at the measurement point, the n value is 0.1 or more and less than 0.3, and the viscosity at 25 ° C after heat sterilization is 20 to 3000 mPa ‧ s (for type B (rotation) type) viscometer at 12rpm during use of the rotor case), P = μD ⁿ

(wherein P represents shear stress (Pa), D represents shear rate (1/s), μ represents non-Newtonian viscosity coefficient, and n represents non-Newtonian viscosity index).

[11] A nutritional composition according to 9 or 10 which forms a curd when mixed with artificial gastric juice (pH 1.2).

[12] A nutritional composition according to 9 or 10 which does not form a curd when mixed with artificial gastric juice (pH 1.2).

[13] The nutritional composition according to any one of 1 to 12, which has a calorie of 0.5 to 1.5 kcal/ml.

[14] The nutritional composition according to any one of 1 to 13, which is for use in a tube feeding method.

[15] The nutritional composition according to any one of 1 to 14, which is stably maintained in an emulsified state even after being stored at 40 ° C for one month.

[16] A method for producing a nutritional composition, comprising the steps of: (a) mixing a composition comprising (i) a dextrose equivalent (DE) value of 11 to 29 and as a sugar component. The ratio of the 5 to 7 sugars of dextrin in all the sugars is dextrin having a dextrose equivalent (DE) value multiplied by 1.5, and (ii) 0.1 to 0.5% by weight of carrageen as a tackifier a gum, and (iii) 1 to 10% by weight of protein; and (b) a step of homogenizing the composition; and (c) a step of heat sterilization of the composition.

[17] A method for producing a nutritional composition, comprising the steps of: (a) mixing a composition comprising (i) a dextrose equivalent (DE) value of 11 to 29 and as a sugar component. The dextrin monosaccharide ~7 sugar accounts for 45 to 90% by weight of dextrin in all sugars, and (ii) 0.1 to 0.5% by weight of carrageenan as a tackifier, and (iii) 1~ 10% by weight of protein; and (b) a step of homogenizing the composition; and (c) a step of heat sterilization of the composition.

[18] The production method according to 16 or 17, wherein the protein system comprises a casein decomposition product having a weight ratio of amine nitrogen (AN) / total nitrogen (TN) of 4.5 to 10%.

[19] The production method according to 16 or 17, wherein the protein system comprises a collagen peptide or a casein decomposition product having a weight ratio of AN to TN of 10 to 50%.

[20] The production method according to any one of 16 to 19, which further comprises (ii) a processed starch as a tackifier.

[21] The method of producing 20, wherein the processed starch comprises processed starch having an average particle diameter of 1 to 10 μm.

[22] The production method according to any one of 16 to 21, wherein the nutritional composition is formed into a curd when mixed with artificial gastric juice (pH 1.2).

[23] The production method according to any one of 16 to 21, wherein the nutritional composition is not formed into a curd when mixed with artificial gastric juice (pH 1.2).

[24] The method for producing a nutritional composition according to any one of 16 to 23, which further comprises the step of: (d) filling the composition into a container.

[25] The method for producing a nutritional composition according to any one of 16 to 24, which further comprises (ii) tamarind gum as a tackifier.

[26] The method for producing a nutritional composition according to any one of 16 to 25, wherein (b) the step of homogenizing the composition and/or (c) the step of heat sterilization of the composition is 20 The viscosity of the composition at ° C is 20 to 3000 mPa ‧ (for the case where the B type (rotary) viscometer uses the rotor at 12 rpm).

[27] The method for producing a nutritional composition according to any one of 16 to 26, wherein the caloric composition has a caloric value of 0.5 to 1.5 kcal/ml.

[28] The method for producing a nutritional composition according to any one of 16 to 27, wherein the nutritional composition is for a tube feeding method.

[29] The method for producing a nutritional composition according to any one of 16 to 28, wherein The composition was stored at 40 ° C for 1 month and was stably maintained in an emulsified state.

The present specification includes the disclosures of Japanese Patent Application No. 2014-139017, and No. 2015-012770, which are the priority of the present application.

The nutritional composition of the present invention can realize a nutritional composition (liquid food, a managed nutrient) which is excellent in storage stability, low in protein, and high in moisture content which cannot be achieved in the prior art. Moreover, the nutritional composition of the present invention is effective for oral ingestion for a person who has difficulty in dysphagia in a patient who is restricted in daily energy intake or the like. In other words, the nutritional composition of the present invention is also effective for oral intake for healthy persons such as those who have suffered from swallowing.

Further, the nutritional composition having a non-Newtonian viscosity index of 0.3 or more and less than 1.0 in the nutritional composition of the present invention can be used as a nutritional composition of the following diluted form, which has a tube feeding method suitable for nasal tube administration and the like. It is suitable for the characteristics of the stomach feeding method such as stomach cramps or intestinal fistula and is directly administered to the stomach by natural dripping method. The protein content is 1~10% by weight, the moisture content is 70~95% by weight, and is suitable for A patient who is fed via a nasal tube or the like. In other words, the nutritional composition of the present invention can be effectively administered to a doctor, a nurse, a caregiver, and a care worker who actually injects a patient or the like at a clinical or nursing site by administering a patient or the like by a tube feeding method or the like. The physical burden of related personnel, etc. At this time, the nutritional composition is close to the Newtonian fluid, and even if the natural dripping method is applied, it can be administered without stopping the dripping. Further, if the nutritional composition can be slowly administered by applying the natural dropping method, problems such as squatting or gastroesophageal reflux are less likely to occur. Further, the nutrient composition of the present invention having a non-Newtonian viscosity index of 0.3 or more and less than 1.0 forms a curd when mixed with artificial gastric juice, for example, when the protein is solidified without dehydration to form a curd. It is better to cause squatting during the tube feeding method such as stomach cramps or intestinal fistula.

Further, the nutritional composition having a non-Newtonian viscosity index (0.1 or more) of less than 0.3 in the nutritional composition of the present invention can be used as a nutritional composition of the following diluted form, which is suitable for a tube feeding method such as gastric fistula or intestinal fistula. Characteristics of direct administration to the stomach using a syringe or plunger pump Sexuality), a protein content of 1 to 10% by weight, a moisture content of 70 to 95% by weight, and is suitable for patients who are fed via a nasal tube or the like. Further, the non-Newtonian viscosity index (0.1 or more) is less than 0.3. When the nutrient composition of the present invention is mixed with the artificial gastric juice, the curd is formed, for example, when the protein is solidified without dehydration to form a curd. It is better to use a tube feeding method such as stomach cramps or intestinal fistulas, which is less likely to cause diarrhea.

Further, in the nutritional composition of the present invention having a non-Newtonian viscosity index (0.1 or more) of less than 0.3, it is preferred that the curd is not formed in the intestinal tract when it is mixed with the artificial gastric juice.

Further, the nutritional composition of the present invention has a property of increasing the viscosity (growth) when heated (sterilized), and is a liquid having a low viscosity before being heated (sterilized) after homogenizing the raw material liquid. Therefore, it is easy to fill into a pouch, a carton (paper container), a can container or the like. Further, when the nutritional composition of the present invention is filled in a container in a liquid state having a low viscosity and then heated (sterilized) by a retort treatment or the like, it has a liquid or semi-solid shape having a high viscosity. In other words, in the nutritional composition of the present invention, although the content of the thickener is small, it can be heated (sterilized) by retort treatment or the like, thereby effectively improving the actual administration of the patient or the like to the care-related person or the like. Viscosity.

In the previous nutritional composition, if it is a diluted type having a high moisture content and a high viscosity, the medium cream is separated (normal temperature or refrigerated), and the storage stability is not good. Therefore, in the prior nutritional composition, for a diluted type having a high moisture content and a low viscosity, a powder of a tackifier or the like is added and mixed before the care-related person or the like is actually about to be administered to the patient or the like. And (for things) to prepare a higher moisture content of the dilution type and higher viscosity. However, in such a method (sequence), due to the complexity of the work, a physical burden is imposed on the care-related personnel of the actual work.

In the nutritional composition of the present invention, since it is a diluted form having a low protein content and a high water content, and can stably maintain the emulsified state, the storage stability is good, and therefore it can be stored for a long period of time (at normal temperature or under refrigeration). Regarding the nutritional composition of the present invention, by long-term preservation And has various advantages. For example, by manufacturing the nutritional composition of the present invention once in a commercial scale factory or the like, it is not necessary to actually apply a pre-added tackifier powder or the like to a patient or the like in a care-related person or the like and mix it. The preparation of the higher viscosity, so it can effectively reduce the physical burden of care related personnel. In addition, since the nutrient composition of the present invention can be produced in a large number of times at a commercial scale factory or the like, the components (composition), physical properties, quality, and the like can be fixedly managed, and therefore, the patient or the like is actually administered to the patient or the like. In this case, changes in the nutritional or absorption state at the time of actual ingestion by the patient or the like can be suppressed or prevented.

In one embodiment, the nutritional composition of the present invention is formulated with carrageenan as a tackifier, and further formulated with a nutritional composition of a specific quality dextrin. The carrageenan content is preferably from 0.1 to 0.5% by weight. In one embodiment, the nutritional composition of the present invention has a protein content of 1 to 10% by weight and a moisture content of 70 to 95% by weight. In one embodiment, the nutritional composition of the present invention further comprises processed starch and/or tamarind gum. In one embodiment, the nutritional composition of the present invention comprises a casein decomposition product having a specific decomposition rate as a protein.

In the context of the present invention, where the concentration of a component is expressed in % by weight, it means that the final concentration of the component in the composition as a whole is expressed in weight %.

In one embodiment, the nutritional composition having a non-Newtonian viscosity index of 0.3 or more and less than 1.0 in the nutritional composition of the present invention can be used as a nutritional composition of the following diluted type, which has a suitable nasal administration, etc. The method of feeding by the tube is suitable for the characteristics of direct feeding to the stomach by natural dripping method, such as gastric fistula or intestinal fistula, with a protein content of 1 to 10% by weight and a moisture content of 70 to 95% by weight. And suitable for patients who are fed via a nasal tube or the like. In other words, the nutritional composition of the present invention can be effectively administered to a doctor, a nurse, a caregiver, and a care worker who actually injects a patient or the like at a clinical or nursing site by administering a patient or the like by a tube feeding method or the like. The physical burden of related personnel, etc. At this time, the The nutritional composition is close to the Newtonian fluid, and even if the natural dripping method is applied, it can be administered without stopping the drip. Further, if the nutritional composition can be slowly administered by applying the natural dropping method, problems such as squatting or gastroesophageal reflux are less likely to occur. It is considered that the nutrient composition of the present invention having a non-Newtonian viscosity index of 0.3 or more and less than 1.0 forms a curd when mixed with artificial gastric juice, for example, when the protein is coagulated without dehydration to form a curd, Stomach sputum or intestinal fistula and other feeding methods are not easy to cause diarrhea.

Further, the nutritional composition having a non-Newtonian viscosity index (0.1 or more) of less than 0.3 in the nutritional composition of the present invention can be used as a nutritional composition of the following diluted form, which is suitable for a tube feeding method such as gastric fistula or intestinal fistula. A patient who is directly administered to the stomach using a syringe or a plunger pump (physical property), has a protein content of 1 to 10% by weight, a moisture content of 70 to 95% by weight, and is suitable for administration via a nasal tube or the like. . It is considered that the nutrient composition of the present invention having a non-Newtonian viscosity index (0.1 or more) of less than 0.3 forms a curd when mixed with artificial gastric juice, for example, when the protein is coagulated without dehydration to form a curd, Stomach sputum or intestinal fistula and other feeding methods are not easy to cause diarrhea.

The nutrient composition of the present invention having a non-Newtonian viscosity index (0.1 or more) of less than 0.3 does not form a curd when mixed with artificial gastric juice, and is easily digested and absorbed in the intestinal tract.

The semi-solid shaped nutritional composition which is gelled by the addition of a gelling agent to increase the viscosity is not suitable for the natural drip method of the previous administration method even if it is suitable for oral administration. Therefore, the nutritional composition of the present invention is liquid as long as it is not particularly described in advance, and is not a semi-solid shape or a solid shape.

The dextrin alias is also known as Britishgum, starchgum, and Dextrine. Dextrin is classified according to the dextrose equivalent (DE) value. The glucose equivalent (DE) value is an index of the degree of saccharification, and the reducing sugar contained in a certain dextrin is converted into glucose, and the ratio of glucose to the total solid content of the dextrin is expressed in weight%. For example, the DE value of glucose is 100, and the degree of saccharification of maltodextrin having a DE value of 10 is 10% by weight. The DE value can be measured by a known method such as the Lane method (for example, refer to Dziedzic, S. Z. et al. (1995). Handbook of starch Hydrolysis products and their derivatives. London: Blackie Academic & Professional, 230 pages, Lane-Eynon titration). The DE value of the dextrin used in the nutritional composition of the present invention is 11 or more, 12 or more, 13 or more, 14 or more, 15 or more, 16 or more, or 16.5 or more. The dextrin used in the nutritional composition of the present invention has a DE value of 29 or less, 28 or less, or 27 or less. In the specification of the present invention, when the DE value lower limit value and the upper limit value are described, all combinations of the above "(lower limit value) to (upper limit value)" are suitably included. That is, in one embodiment, the DE value of the dextrin used in the nutritional composition of the present invention is 11 to 29, 11 to 28, 11 to 27, 12 to 29, 12 to 28, 12 to 27, and 13 to 13 29, 13~28, 13~27, 14~29, 14~28, 14~27, 15~29, 15~28, 15~27, 16~29, 16~28, 16~27, 16.5~29, 16.5~28, or 16.5~27. The dextrin used in the nutritional composition of the present invention is a mixture of one kind or plural kinds, and in the case of a mixture of a plurality of kinds, a weighted average value of DE values of various dextrin is calculated from the mixing ratio, and the calculated value is equivalent. The above DE value can be used. Further, the glucose (dextrose) described in the specification of the present invention has the same meaning as glucose.

In the specification of the present invention, the composition of one α-glucose in the dextrin is expressed as a monosaccharide (G1), and the composition of the polymerization of two α-glucose is expressed as 2 sugar (G2), n The composition of the α-glucose polymerization is expressed as n sugar (Gn) (n is an integer such as 1, 2, 3, 4, 5, 6, 7, 8, etc.). In this case, the ratio of the monosaccharide in the sugar composition dextrin to the total sugar is expressed in weight%, the ratio of the two sugars is expressed in weight%, and the ratio of the n sugar is expressed in weight%. Further, a component obtained by polymerizing eight or more α-glucose can be expressed as 8 or more sugars (G8+). In this case, it can be expressed as a ratio of the components of the monosaccharide ~7 sugar and the 8 or more sugars in the sugar composition dextrin to all the sugars.

In the specification of the present invention, the so-called specific quality dextrin refers to a DE value of 11 to 29, and the ratio of 5 sugars to 7 sugars in the dextrin as a sugar composition to all sugars is a DE value multiplied by 1.5. Above the value of dextrin. The dextrin preferably has a DE value of 11 or more and 12 Up, 13 or more, 14 or more, 15 or more, 16 or more, or 16.5 or more, 29 or less, 28 or less, 27 or less, for example, 11 to 29, for example, 11 to 28, 11 to 27, 12 to 29, 12 to 28, 12 ~27, 13~29, 13~28, 13~27, 14~29, 14~28, 14~27, 15~29, 15~28, 15~27, 16~29, 16~28, 16~27 , 16.5~29, 16.5~28, or 16.5~27, and the ratio of the 5 sugars to 7 sugars in the dextrin as the sugar composition is the value of the DE value multiplied by 1.5, multiplied by 1.6. The value obtained is greater than or equal to the value obtained by multiplying by 1.7. In the case of the present invention, in the case of a 5-glycan-7-glycan in the case of dextrin, it means that 5 or more sugars and 7 or less sugars, that is, 5 sugars, 6 sugars, and 7 sugars are combined. For example, dextrin L-SPD (Showa Industry Co., Ltd.) has 5 sugars of 14%, 6 sugars of 17%, 7 sugars of 13%, and its ratio of 5 sugars to 7 sugars is 44% greater than the DE value of dextrin L-SPD 16.5. The value obtained by multiplying by 1.5 is 24.75, and the dextrin L-SPD is a dextrin of a specific quality. If the DE value is expressed as A, and the ratio of the 5 sugars to 7 sugars in the dextrin to all sugars is expressed as B, the B/A index may become very large due to the B value, and there is no theoretical upper limit. . Assuming an upper limit of B/A, it is 30, 25, 20, 15, 10, 5, 4, 3. Therefore, the ratio of the 5 to 7 sugars in the dextrin used in the present invention in all the sugars is, for example, the value obtained by multiplying the DE value by 30, the value obtained by multiplying by 25, and multiplied by 20. The numerical value is less than or equal to the value obtained by multiplying by 15, the value obtained by multiplying by 10, the value obtained by multiplying by 5, the value obtained by multiplying by 4, or the value obtained by multiplying by 3. In the specification of the present invention, when the lower limit value and the upper limit value of the ratio of the 5-sugar-7-glycan in the dextrin used as the sugar composition used in the present invention to all the sugars are described, Suitably, all combinations of the above "(lower limit) to (upper limit)" are included. That is, in one embodiment, the ratio of the 5 sugars to 7 sugars in the dextrin used in the nutritional composition of the present invention to all the sugars is a value obtained by multiplying, for example, 1.5, by a value of 30. The value, the value obtained by multiplying by 1.5, the value obtained by multiplying by 25, the value obtained by multiplying by 1.5, the value obtained by multiplying by 20, the value obtained by multiplying by 1.5, the value obtained by multiplying by 15, multiplied by 1.5. The value obtained by multiplying the value by 10, the value obtained by multiplying by 1.5, the value obtained by multiplying by 5, multiplied by 1.6 Values obtained by multiplying the value obtained by 30, multiplied by 1.6, multiplied by 25, multiplied by 25, multiplied by 1.6, multiplied by 20, multiplied by 1.6, multiplied by 15 The value obtained, the value obtained by multiplying by 1.6, the value obtained by multiplying by 10, the value obtained by multiplying by 1.6, the value obtained by multiplying by 5, the value obtained by multiplying by 1.7, the value obtained by multiplying by 30, multiplied by 1.7. The value obtained by multiplying the value obtained by 25, multiplied by 25, multiplied by 1.7, multiplied by 20, multiplied by 1.7, multiplied by 15, multiplied by 1.7, multiplied by 1.7, multiplied by 10. The value, or the value obtained by multiplying by 1.7, is multiplied by 5 to obtain the value.

In one embodiment, the specific quality of dextrin refers to a dextrose equivalent (DE) value of 11 to 29 and the ratio of the monosaccharide ~7 sugar in the dextrin as a sugar composition to all sugars is 45%~ 90% dextrin. In the specification of the present invention, when the DE value of the specific value is described as the lower limit value and the upper limit value of the DE value, the above-mentioned "(lower limit value) to (upper limit value)" is suitably included. When all of the combinations are described as the lower limit and the upper limit of the ratio of the monosaccharide ~7 sugar in the sugar composition dextrin to all the sugars, the above-mentioned "(lower limit) is suitably included. All combinations of ~(upper limit)". The dextrin preferably has a DE value of 11 or more, 12 or more, 13 or more, 14 or more, 15 or more, 16 or more, or 16.5 or more, 29 or less, 28 or less, or 27 or less, for example, 11 to 29, 11 to 28, 11~27, 12~29, 12~28, 12~27, 13~29, 13~28, 13~27, 14~29, 14~28, 14~27, 15~29, 15~28, 15~ 27, 16~29, 16~28, 16~27, 16.5~29, 16.5~28, or 16.5~27, and the ratio of the monosaccharide ~7 sugar in the dextrin as a sugar composition to all sugars is 45% or more, 50% or more, 60% or more, 70% or more, 80% or more, or 84% or more, 90% or less, for example, 45% to 90%, 50 to 90%, 60 to 90%, 70 to 90% , 80~90% or 84~90%. For example, dextrin L-SPD (Showa Industry Co., Ltd.) has a DE value of 16.5, and the ratio of the monosaccharide ~7 sugar in the dextrin as a sugar composition to all sugars is 84%, so the dextrin L-SPD is A specific quality of dextrin.

The dextrin used in the nutritional composition of the present invention is only a specific quality dextrin. There is no limit to the source or type. Further, commercially available dextrin can be used in the nutritional composition of the present invention as long as it is a dextrin of a specific quality. The dextrin sugar composition can be measured, for example, by a known method such as thin layer chromatography or gel filtration chromatography using a cation exchange column. The ratio of the DE value is 11 to 29, and the ratio of the 5 sugars to 7 sugars in the dextrin of the sugar composition to the total sugar is the value of the DE value multiplied by 1.5, or the DE value is 11-29. L-SPD (Showa Industries Co., Ltd.) and M-SPD (Showa Industries Co., Ltd.) are examples of the dextrose in which the ratio of the monosaccharide to the 7-glycan in the sugar composition is 45 to 90%. K-SPD (Showa Industry Co., Ltd.), etc., but is not limited thereto. The nutritional composition of the present invention contains 3% by weight or more, 3.5% by weight or more, 4% by weight or more, 4.5% by weight or more, 5% by weight or more, 5.5% by weight or more, or 6% by weight or more of a specific quality dextrin. The nutritional composition of the present invention contains 15% by weight or less, 14.5% by weight or less, 14% by weight or less, 13.5% by weight or less, 13% by weight or less, 12.5% by weight or less, 12.3% by weight or less, 12% by weight or less, and 11.5% by weight. A dextrin of a specific quality of wt% or less, 11 wt% or less, 10.5% by weight or less, or 10% by weight or less. In the specification of the present invention, when the lower limit and the upper limit of the dextrin (% by weight) are described, it is preferable to include all combinations of the above "(lower limit) to (upper limit)". That is, in one embodiment, the nutritional composition of the present invention comprises 3 to 15% by weight, 3.5 to 15% by weight, 3% to 14% by weight, 3.5 to 14% by weight, 3% to 13% by weight, and 3.5 to 13% by weight. %, 3 to 12.3 wt%, 3.5 to 12.3 wt%, 4 to 15 wt%, 4.5 to 15 wt%, 4 to 14 wt%, 4.5 to 14 wt%, 4 to 13 wt%, 4.5 to 13 wt%, 4 to 12.3 wt%, 4.5 to 12.3 wt%, 5 to 15 wt%, 5.5 to 15 wt%, 5 to 14 wt%, 5.5 to 14 wt%, 5 to 13 wt%, 5.5 to 13 wt%, 5~ 12.3% by weight, 5.5 to 12.3% by weight, 6 to 15% by weight, 6 to 14.5% by weight, 6 to 14% by weight, 6 to 13.5% by weight, 6 to 13% by weight, 6 to 12.5% by weight, and 6 to 12.3 by weight. %, 6 to 12% by weight, 6 to 11.5% by weight, 6 to 11% by weight, 6 to 10.5% by weight, or 6 to 10% by weight of a specific quality dextrin.

A tackifier is included in the nutritional composition of the present invention. Implementation of the specification of the present invention In the example, a production example using carrageenan, tamarind gum or processed starch is disclosed, but the tackifier used in the nutritional composition of the present invention is not limited thereto, as long as it is a nutritional composition after heat sterilization. When the emulsified state is stably maintained, a known tackifier (also referred to as a gelling agent, a stabilizer, a viscosity-increasing stabilizer, or a paste) can be used. The tackifier used in the nutritional composition of the present invention may be one or more. For example, as the tackifier used in the nutritional composition of the present invention, carrageenan and tamarind gum may be used in combination, or carrageenan and processed starch may be used in combination. The nutritional composition of the present invention contains 0.1% by weight or more, 0.15% by weight or more, 0.2% by weight or more, or 0.25% by weight or more of a tackifier. The nutritional composition of the present invention contains 4.0% by weight or less, 3.5% by weight or less, 3% by weight or less, 2.5% by weight or less, 2.0% by weight or less, 1.5% by weight or less, 1.0% by weight or less, 0.5% by weight or less, and 0.45 by weight. % or less, 0.4% by weight or less, or 0.35% by weight or less of a tackifier. In the specification of the present invention, when the lower limit value and the upper limit value of the tackifier (% by weight) are described, it is preferable to include all combinations of the above "(lower limit value) to (upper limit value)" . That is, in one embodiment, the nutritional composition of the present invention comprises 0.1 to 4.0% by weight, 0.1 to 3.5% by weight, 0.1 to 3.0% by weight, 0.1 to 2.5% by weight, 0.1 to 2.0% by weight, and 0.1 to 1.5% by weight. %, 0.1 to 1.0% by weight, 0.1 to 0.8% by weight, 0.1 to 0.6% by weight, 0.1 to 0.5% by weight, 0.1 to 0.4% by weight, 0.1 to 0.35% by weight, 0.15 to 4.0% by weight, 0.15 to 3.5% by weight, 0.15 to 3.0% by weight, 0.15 to 2.5% by weight, 0.15 to 2.0% by weight, 0.15 to 1.5% by weight, 0.15 to 1.0% by weight, 0.15 to 0.8% by weight, 0.15 to 0.6% by weight, 0.15 to 0.5% by weight, 0.15~ 0.4% by weight, 0.15 to 0.35% by weight, 0.2 to 4.0% by weight, 0.2 to 3.5% by weight, 0.2 to 3% by weight, 0.2 to 2.5% by weight, 0.2 to 2.0% by weight, 0.2 to 1.5% by weight, 0.2 to 1.0 by weight %, 0.2 to 0.8% by weight, 0.2 to 0.6% by weight, 0.2 to 0.5% by weight, 0.2 to 0.4% by weight, 0.2 to 0.4% by weight, 0.2 to 0.35% by weight, or 0.3% by weight of a tackifier.

Carrageenan is included in the nutritional composition of the present invention as a tackifier. The source or type of carrageenan used in the nutritional composition of the present invention is not limited. Carrageenan, for example, has κ-carrageenan, - Any combination of carrageenan, lambda carrageenan, and other carrageenan.

Commercially available carrageenan can also be used in the nutritional compositions of the present invention. The nutritional composition of the present invention contains 0.1% by weight or more, 0.125% by weight or more, 0.15% by weight or more, 0.175% by weight or more, 0.2% by weight or more, 0.225% by weight or more, or 0.25% by weight or more of carrageenan. The nutritional composition of the present invention contains 0.5% by weight or less, 0.45% by weight or less, 0.4% by weight or less, or 0.35% by weight or less of carrageenan. In the specification of the present invention, when the carrageenan (% by weight) lower limit value and the upper limit value are described, it is preferable to include all combinations of the above "(lower limit value) to (upper limit value)". That is, in one embodiment, the nutritional composition of the present invention comprises 0.1 to 0.5% by weight, 0.1 to 0.45% by weight, 0.1 to 0.40% by weight, 0.1 to 0.35% by weight, 0.15 to 0.5% by weight, and 0.15 to 0.45 by weight. %, 0.15 to 0.40% by weight, 0.15 to 0.35% by weight, 0.2 to 0.5% by weight, 0.2 to 0.45% by weight, 0.2 to 0.40% by weight, 0.2 to 0.35% by weight, 0.25 to 0.5% by weight, 0.25 to 0.45 % by weight, 0.25 to 0.40% by weight, 0.25 to 0.35% by weight, or 0.3% by weight of carrageenan. If carrageenan is contained in an amount of more than 0.5% by weight, the emulsification of the nutritional composition of the present invention becomes unstable and is therefore unsatisfactory. If the carrageenan is contained in an amount of less than 0.1% by weight, the nutritional composition of the present invention becomes no longer sticky, and thus is not preferable.

The nutritional composition of the present invention may further comprise processed starch as a tackifier. The source or type of processed starch used in the nutritional composition of the present invention is not limited. The processed starch has any combination of soluble starch, British starch, acidified starch, starch ester, starch ether, finely divided starch and other processed starch. Examples of the starch having a fine particle size include processed starch having an average particle diameter of 1 to 10 μm, 2 to 8 μm, and 3 to 6 μm, for example, an average particle diameter of 4 to 5 μm. The average particle diameter of the starch particles can be determined by observing the starch sample in the solution by a scanning electron microscope or an optical microscope, determining the particle diameter of a certain number of starch particles randomly selected in the solution, and calculating the arithmetic mean value thereof. In this case, the particle diameter is a spherical equivalent diameter which is a size of a spherical shape particle equal to the projected area of the particle. Commercially available processed starch can also be used in the nutritional composition of the present invention, for example, FineSnow (Joetsu Starch), etc., but is not limited thereto. The nutritional composition of the present invention may comprise 0.01% by weight or more, 0.05% by weight or more, 0.1% by weight or more, 0.2% by weight or more, or 0.23% by weight or more of processed starch. The nutritional composition of the present invention may contain 5% by weight or less, 4% by weight or less, 3% by weight or less, 2% by weight or less, or 1.9% by weight or less of processed starch. In the specification of the present invention, when the upper limit and the lower limit of the processed starch (% by weight) are described, it is preferable to include all combinations of the above-mentioned "(lower limit) to (upper limit)". That is, in one embodiment, the nutritional composition of the present invention may comprise 0.01 to 5.0% by weight, 0.01 to 4.0% by weight, 0.01 to 3.0% by weight, 0.01 to 2.0% by weight, 0.01 to 1.9% by weight, 0.05 to 5.0. % by weight, 0.05 to 4.0% by weight, 0.05 to 3.0% by weight, 0.05 to 2.0% by weight, 0.05 to 1.9% by weight, 0.1 to 5.0% by weight, 0.1 to 4.0% by weight, 0.1 to 3.0% by weight, 0.1 to 2.0% by weight 0.1 to 1.9% by weight, 0.2 to 5.0% by weight, 0.2 to 4.0% by weight, 0.2 to 3.0% by weight, 0.2 to 2.0% by weight, 0.2 to 1.9% by weight, 0.23 to 5.0% by weight, 0.23 to 4.0% by weight, 0.23 ~3.0% by weight, 0.23 to 2.0% by weight, or 0.23 to 1.9% by weight, for example 0.5 to 1.0% by weight of processed starch.

The nutritional composition of the present invention may further comprise tamarind gum as a tackifier. The source or type of tamarind gum used in the nutritional composition of the present invention is not limited. Commercially available tamarind gum can also be used in the nutritional compositions of the present invention. The nutritional composition of the present invention may comprise 0.1% by weight or more, 0.15% by weight or more, 0.2% by weight or more, or 0.25% by weight or more of tamarind gum. The nutritional composition of the present invention may comprise 0.5% by weight or less, 0.45% by weight or less, 0.4% by weight or less, or 0.35% by weight or less of tamarind gum. In the specification of the present invention, when the lower limit value and the upper limit value of tamarind gum (% by weight) are described, it is preferable to include all combinations of the above "(lower limit value) to (upper limit value)" . That is, in one embodiment, the nutritional composition of the present invention may comprise 0.1 to 0.5% by weight, 0.1 to 0.45% by weight, 0.1 to 0.40% by weight, 0.1 to 0.35% by weight, 0.15 to 0.5% by weight, and 0.15 to 0.45. Weight%, 0.15~0.40% by weight, 0.15~0.35wt%, 0.2~0.5 weight %, 0.2 to 0.45 wt%, 0.2 to 0.40 wt%, 0.2 to 0.35 wt%, 0.25 to 0.5 wt%, 0.25 to 0.45 wt%, 0.25 to 0.40 wt%, 0.25 to 0.35 wt%, or 0.3 wt% Tamarind gum.

In the nutritional composition of the present invention, an emulsifier may be further contained in order to stabilize the emulsified state. As the emulsifier, a known emulsifier such as a commercially available emulsifier can be used. The source or type of the emulsifier used in the nutritional composition of the present invention is not limited. Examples of the emulsifier include glycerin fatty acid esters, organic acid monoglycerides (monoglycerides such as acetic acid, lactic acid, citric acid, succinic acid, diterpene tartaric acid), polyglycerin fatty acid esters, propylene glycol fatty acid esters, and polyglycerol condensation. Ricinol ester, sorbitan fatty acid ester, sucrose fatty acid ester, lecithin, soybean defatted acid lecithin, and the like. Commercially available emulsifiers can also be used in the nutritional compositions of the present invention. In one embodiment, the emulsifier used in the nutritional composition of the present invention comprises diterpene tartrate monoglyceride. As a known emulsifier, the nutritional composition of the present invention may contain 0.02 to 2.0% by weight, 0.05 to 1.5% by weight, 0.05 to 1.0% by weight, 0.05 to 0.6% by weight, 0.06 to 0.6% by weight, and 0.07 to 0.6% by weight. 0.07~0.5% by weight or 0.05~0.5% by weight of emulsifier. In the specification of the present invention, when the lower limit value and the upper limit value of the emulsifier (% by weight) are described, it is preferable to include all combinations of the above "(lower limit value) to (upper limit value)".

In the nutritional composition of the present invention, any known food material or food additive may be optionally contained as long as the effects of the present invention are not impaired.

The nutritional composition of the present invention comprises a protein. The protein used in the nutritional composition of the present invention is not limited as long as it is a food material containing protein. The protein is, for example, a protein derived from milk (casein or the like), a protein derived from soybean, a protein derived from wheat, a protein derived from livestock meat, fish, eggs, pig skin, and the like. Commercially available protein-containing food materials (milk protein concentrate (MPC), whey protein concentrate, casein sodium, skim milk powder, whole milk powder, whey powder, milk protein decomposition product (specific decomposition rate of cheese) Proteolytics), whey protein degradation products, etc., collagen peptides may also A nutritional composition for use in the present invention. Examples of the collagen peptide include a collagen peptide derived from pig, cow, chicken, fish, etc., but are not limited thereto. The protein used in the nutritional composition of the present invention is one or a mixture of plural kinds.

In one embodiment, the protein used in the nutritional composition of the present invention may be a casein protein degradation product having a specific decomposition rate. The degree of hydrolysis of the protein can be expressed by the ratio of the amine nitrogen (AN) to the total nitrogen (TN) of the sample (AN/TN). AN/TN (0% to 100%) is expressed in the form of a percentage by weight in the specification of the present invention. Since the unhydrolyzed protein also has an exposed amine group, the AN/TN value of the protein is usually greater than zero. The AN/TN of the hydrolyzed protein is increased compared to the AN/TN of the undecomposed protein. The AN/TN of the casein protein decomposition product which can be used in the nutritional composition of the present invention in an embodiment is 4.5 to 10%, for example, 4.5 to 9%, 4.5 to 8%, 4.5 to 7%, 4.5 to 6%, 4.5~5.4%, 4.6~5.4%, 4.7~5.4%, 4.8~5.4%, 4.9~5.4% or 5.0~5.4%. In another embodiment, the casein protein degradation product of the nutritional composition of the present invention has an AN/TN of 10 to 50%, for example, 10 to 40%, and 10 to 30%. In the specification of the present invention, when the lower limit value and the upper limit value of AN/TN (%) are described, it is preferable to include all combinations of the above-mentioned "(lower limit value) to (upper limit value)". AN/TN (%) can be determined by quantifying the amine nitrogen of the sample and quantifying the total nitrogen. Examples of the method for quantifying the amine nitrogen include a VanSlyke method, a Sorensen method (formaldehyde titration method), and a ninhydrin colorimetric method. Examples of the method for quantifying total nitrogen include a Kjeldahl method, a modified Kjeldahl method, a LECO method, a Dumas method, and a combustion analysis method. In the present specification, AN/TN is described by the AN value determined by the formaldehyde titration method and the TN determined by the Kjeldahl method. The casein protein degradation product can be obtained by any known method such as acid hydrolysis of casein and/or decomposition of an enzyme, and separation by ultrafiltration or the like as necessary. Further, a commercially available casein hydrolyzate may be used, or a mixture of plural kinds may be used.

The nutritional composition of the present invention may contain 1% by weight or more, 2% by weight or more, 3% by weight or more, or 3.5% by weight or more of protein. The nutritional composition of the present invention may comprise 10% by weight or less, 8% by weight or less, 6% by weight or less, 5.5% by weight or less, or 5.4% by weight or less of protein. In the specification of the present invention, when the lower limit and the upper limit of the protein content (% by weight) are described, it is preferable to include all combinations of the above "(lower limit) to (upper limit)". That is, in one embodiment, the nutritional composition of the present invention may comprise 1 to 10% by weight, 1 to 8% by weight, 1 to 6% by weight, 1 to 5.5% by weight, 1 to 5.4% by weight, 2 to 10%. % by weight, 2 to 8% by weight, 2 to 6% by weight, 2 to 5.5% by weight, 2 to 5.4% by weight, 3 to 10% by weight, 3 to 8% by weight, 3 to 6% by weight, and 3 to 5.5% by weight 3 to 5.4% by weight, 3.5 to 10% by weight, 3.5 to 8% by weight, 3.5 to 6% by weight, 3.5 to 5.5% by weight, or 3.5 to 5.4% by weight of protein.

A saccharide may be included in the nutritional composition of the present invention. The saccharide used in the nutritional composition of the present invention is not limited as long as it is a saccharide-containing food material. Examples of the saccharide include polysaccharides such as cellulose, glucomannan, and dextran, or chitin, fructooligosaccharide, galactooligosaccharide, mannooligosaccharide, sucrose, low molecular weight polysaccharide, low molecular weight cellulose, and low Molecular glucomannan and the like. The nutritional composition of the present invention may comprise 1.0 to 6.0% by weight, or 2.0 to 5.0%, of the saccharide.

Moisture may be included in the nutritional composition of the present invention. The nutritional composition of the present invention can realize a high-viscosity nutrient composition (liquid food, enteral nutrient) which is a low-protein and diluted type having a moisture content of 70% by weight or more, and can stably maintain an emulsified state and preserve It has good stability and can be stored for a long time (at normal temperature or under refrigeration). The nutritional composition of the present invention may contain 70% by weight or more, 73% by weight or more, or 75% by weight or more of water. The nutritional composition of the present invention may contain 95% by weight or less, 90% by weight or less, or 85% by weight or less of water. In the specification of the present invention, when the lower limit value and the upper limit value of the moisture content (% by weight) are described, it is preferable to include all combinations of the above-mentioned "(lower limit value) to (upper limit value)". That is, in one embodiment, the moisture content of the nutritional composition of the present invention may include, for example, 70 to 95% by weight, 70 to 90% by weight, 70 to 85% by weight, 73 to 95% by weight, and 73 to 90% by weight. %, 73~85% by weight, 75~95 weight %, 75 to 90% by weight, or 75 to 85% by weight of water. If the moisture is contained in an amount of more than 95% by weight, the nutritional composition of the present invention becomes no longer sticky, and thus is not preferable.

The nutritional composition of the present invention can adjust its calorie (energy) by suitably containing proteins, lipids, and saccharides. The nutritional composition of the present invention may contain, for example, a protein equivalent to 1 to 10 g/100 g, preferably 2 to 6 g/100 g. The nutritional composition of the present invention may contain, for example, a lipid equivalent to 1 to 10 g/100 g, preferably 2 to 6 g/100 g. The nutritional composition of the present invention may contain, for example, a saccharide equivalent to 1 to 10 g/100 g, preferably 2 to 6 g/100 g.

The nutritional composition of the present invention can adjust the calorie (energy) of the nutritional composition of the present invention to, for example, 0.5 kcal/ml or more, 0.55 kcal/ml or more, 0.6 kcal/ by suitably containing proteins, lipids, and saccharides. More than ml, 0.65kcal/ml or more, and 0.70kcal/ml or more. The calorie of the nutritional composition of the present invention can be adjusted to, for example, 1.5 kcal/ml or less, 1.3 kcal/ml or less, 1.1 kcal/ml or less, 0.99 kcal/ml or less, or 0.97 kcal/ml or less. In the specification of the present invention, when the heat energy (energy) lower limit value and the upper limit value are described, it is preferable to include all combinations of the above "(lower limit value) to (upper limit value)". That is, in one embodiment, the calorie of the nutritional composition of the present invention can be adjusted to 0.5 to 1.5 kcal/ml, 0.5 to 1.3 kcal/ml, 0.5 to 1.1 kcal/ml, 0.5 to 0.99 kcal/ml, 0.5~. 0.95kcal/ml, 0.6~1.5kcal/ml, 0.6~1.3kcal/ml, 0.6~1.1kcal/ml, 0.6~0.99kcal/ml, 0.6~0.97kcal/ml, 0.65~1.5kcal/ml, 0.65~1.3 Kcal/ml, 0.65 to 1.1 kcal/ml, 0.65 to 0.99 kcal/ml, 0.65 to 0.95 kcal/ml, or 0.67 to 0.99 kcal/ml.

In the nutritional composition (liquid food), if it is less than 1kcal/ml (0.99kcal/ml or less), the lower the heat or the lower the concentration (the smaller the solid content), in order to impart a moderate viscosity (viscosity), The more you need to dispense a large amount of tackifier or stabilizer. However, when a large amount of a stabilizer or a tackifier is blended in the nutritional composition, solid-liquid separation (coagulation, precipitation, etc.) is likely to occur when heat sterilization (such as retort sterilization) is performed in a neutral region of pH, and it is likely to occur. Emulsification damage. Therefore, when the nutritional composition is low in calories or low in concentration (less solid content), it is difficult or impossible to impart a moderate viscosity (viscosity). In response to this situation, these problems or problems have been effectively solved in the present invention.

The nutritional composition of the present invention can adjust its specific gravity by suitably containing proteins, lipids, and saccharides. The specific gravity of the nutritional composition of the present invention can be set to 1.04 or more or 1.05 or more. The specific gravity of the nutritional composition of the present invention can be 1.1 or less, 1.09 or less, or 1.08 or less. In the specification of the present invention, when the specific lower limit value and the upper limit value are described, it is preferable to include all combinations of the above-mentioned "(lower limit value) to (upper limit value)". That is, in one embodiment, the specific gravity of the nutritional composition of the present invention can be set to 1.04 to 1.1, 1.04 to 1.09, 1.04 to 1.08, 1.05 to 1.1, 1.05 to 1.09, or 1.05 to 1.08. In general, the specific gravity varies depending on the temperature, and the term "specific gravity" in the specification of the present invention means a specific gravity at 20 °C.

In the nutritional composition of the present invention, especially when the non-Newtonian viscosity index is 0.3 or more and less than 1.0, the shear fluidization property is suppressed to be lower than that of the typical non-Newtonian fluid. . In the nutritional composition of the present invention, especially if the non-Newtonian viscosity index is 0.3 or more and less than 1.0, it can be used for transnasal tube feeding or the like, and can be applied in a tube feeding method such as gastric fistula or intestinal fistula without stopping the dripping. The natural dripping method is directly administered to the stomach.

The pH of the nutritional composition of the present invention can be adjusted. The pH of the nutritional composition of the present invention can be adjusted to 4.5 or more, 5.0 or more, 5.5 or more, 5.7 or more, 5.8 or more, 5.9 or more, or 6.0 or more. The pH of the nutritional composition of the present invention can be adjusted to 7.5 or less, 7.3 or less, 7.0 or less, 6.8 or less, 6.7 or less, 6.6 or less, or 6.5 or less. In the specification of the present invention, when the lower limit value and the upper limit value of the pH value are described, it is preferable to include all combinations of the above-mentioned "(lower limit value) to (upper limit value)". That is, in one embodiment, the pH of the nutritional composition of the present invention can be adjusted to 4.5 to 7.5, 4.5 to 7.3, 4.5 to 7.0, 4.5 to 6.8, 4.5 to 6.7, 4.5 to 6.6, 4.5 to 6.5, and 5.0. ~7.5, 5.0~ 7.3, 5.0~7.0, 5.0~6.8, 5.0~6.7, 5.0~6.6, 5.0~6.5, 5.5~7.5, 5.5~7.3, 5.5~7.0, 5.5~6.8, 5.5~6.7, 5.5~6.6, 5.5~6.5, 5.7~7.5, 5.7~7.3, 5.7~7.0, 5.7~6.8, 5.7~6.7, 5.7~6.6, 5.7~6.5, 5.8~7.5, 5.8~7.3, 5.8~7.0, 5.8~6.8, 5.8~6.7, 5.8~ 6.6, 5.8~6.5, 5.9~7.5, 5.9~7.3, 5.9~7.0, 5.9~6.8, 5.9~6.7, 5.9~6.6, 5.9~6.5, 6.0~7.5, 6.0~7.3, 6.0~7.0, 6.0~6.8, 6.0~6.7, 6.0~6.6, or 6.0~6.5. The nutritional composition of the present invention is also expressed, for example, as a neutral type nutritional composition, a weakly acidic type nutritional composition, and the like.

The method for producing the nutritional composition of the present invention can be applied to a production method of a conventional liquid food or the like. For example, a desired raw material can be prepared, and a homogenization treatment for stabilizing the emulsified state can be carried out, and then filled in a container and heat-sterilized by a retort sterilization machine or the like. Some or all of the raw materials can be prepared, and homogenization treatment is required before heat sterilization.

The method for producing the nutritional composition of the present invention can be applied to a production method of a conventional liquid food or the like. For example, the desired raw material may be prepared, homogenized, heat-sterilized, or subjected to heat sterilization, followed by homogenization, and then filled into a sterilized pouch, a carton (paper container), a can container, or the like. In the container.

The heat sterilization conditions in the production of the nutritional composition of the present invention can be applied to known heat sterilization conditions of general foods, and can be heat-sterilized using a conventional apparatus. For example, 62 to 140 ° C × 15 seconds to 20 minutes or more, preferably 62 to 65 ° C × 30 minutes, 72 ° C or more × 15 seconds or more, 72 ° C or more × 15 minutes or more, or 120 to 150 ° C × 1 to 5 Sterilization in seconds, or sterilization at 121 to 124 ° C × 5 to 20 minutes, 105 to 140 ° C × 15 seconds to 20 minutes, sterilization (pressure heating) sterilization, high pressure steam sterilization, etc., but is not limited to these examples. The heat sterilization is preferably carried out under pressure. The nutritional composition of the present invention can be sterilized by heat treatment, and can also thicken the nutritional composition of the present invention. Sterilization and sterilization are used in the same meaning in the specification of the present invention. Further, the retort sterilization is used as one of the forms of heat sterilization.

The viscosity of the nutritional composition of the present invention can be determined by conventional usage. In one embodiment, when the measurement is performed in a state where the shear rate is constant, the viscosity of the nutritional composition of the present invention can be measured using a B-type viscometer (for example, a B-type viscosity meter, 20 to 85). The measurement was carried out at ° C and 12 rpm). One type of the B-type viscometer is a viscometer that rotates the inner cylinder at a constant speed in the measurement sample and measures the force received by the inner cylinder itself. Also, the B-type viscometer is also referred to as a Brookfield viscometer, and the terms can be interchanged. Further, when the measurement is performed while changing the shear rate, as an embodiment, a viscoelasticity measuring device Physica MCR301 (AntonPaar Co., Ltd.) may be used, and a parallel plate having a diameter of 25 mm may be used, and the gap may be cut at a distance of 1 mm and 25 ° C. The measurement was carried out under the conditions of a speed of 0.1 to 100/s.

The nutritional composition of the present invention has a viscosity at a shear rate of 10/s or 12/s of 20 mPa·s or more, 30 mPa·s or more, 40 mPa·s or more, 50 mPa·s or more, and 60 mPa·s. Above 70mPa‧s or more, 80mPa‧s or more, 90mPa‧s or more, 100mPa‧s or more, 110mPa‧s or more, 120mPa‧s or more, 130mPa‧s or more, 140mPa‧s or more, 150mPa‧s or more, 160mPa‧s The above, 170 mPa‧s or more, 180 mPa‧s or more, 190 mPa‧s or more, or 200 mPa‧s or more. Regarding the nutritional composition of the present invention, the viscosity at a shear rate of 10/s or 12/s is 3,800 mPa·s or less, 3000 mPa·s or less, 2,800 mPa·s or less, 2,600 mPa·s or less, or 2,500 mPa· s below. In the specification of the present invention, when the viscosity lower limit value and the upper limit value are described, it is preferable to include all combinations of the above "(lower limit value) to (upper limit value)". That is, in one embodiment, the nutritional composition of the present invention has a viscosity of 20 to 3800 mPa‧s, 30 to 3800 mPa·s, and 40 to 3800 mPa at a shear rate of 10/s or 12/s. ‧s, 50~3800mPa‧s, 100~3800mPa‧s, 150~3800mPa‧s, 20~3000mPa‧s, 150~3000mPa‧s, 20~2800mPa‧s, 150~2800mPa‧s, 20~2600mPa‧s , 150~2600mPa‧s, 20~2500mPa‧s, 150~2500 mPa‧s, 200~3000mPa‧s, 160~3800mPa‧s, 160~3000mPa‧s, 160~2800mPa‧s, 160~2600mPa‧s, 160~2500mPa‧s, 170~3800mPa‧s, 170~3000mPa‧ s, 170~2800mPa‧s, 170~2600mPa‧s, 170~2500mPa‧s, 180~3800mPa‧s, 180~3000mPa‧s, 180~2800mPa‧s, 180~2600mPa‧s, 180~2500mPa‧s, 190~3800mPa‧s, 190~3000mPa‧s, 190~2800mPa‧s, 190~2600mPa‧s, 190~2500mPa‧s, 200~3800mPa‧s, 200~3000mPa‧s, 200~2800mPa‧s, 200~ 2600mPa‧s, or 200~2500mPa‧s.

Regarding the nutritional composition of the present invention, the viscosity (using a rotor at 20 rpm, 20 ° C) measured by a B-type viscometer is 20 mPa ‧ or more, 30 mPa ‧ or more, 40 mPa ‧ or more, 50 mPa ‧ or more, 60 mPa ‧ s or more, 70mPa‧s or more, 80mPa‧s or more, 90mPa‧s or more, 100mPa‧s or more, 110mPa‧s or more, 120mPa‧s or more, 130mPa‧s or more, 140mPa‧s or more, 150mPa‧s or more, 160mPa‧ s or more, 170 mPa‧s or more, 180 mPa‧s or more, 190 mPa‧s or more, 200 mPa‧s or more, 250 mPa‧s or more, 300 mPa‧s or more, 350 mPa‧s or more, 400 mPa‧s or more, or 450 mPa‧s or more. Regarding the nutritional composition of the present invention, the viscosity (rotation at 12 rpm, 20 ° C) measured by a B-type viscometer is 3,000 mPa ‧ or less, 2800 mPa ‧ s or less, or 2600 mPa ‧ s or less. In the specification of the present invention, when the viscosity lower limit value and the upper limit value are described, it is preferable to include all combinations of the above "(lower limit value) to (upper limit value)". That is, in one embodiment, the viscosity of the nutritional composition of the present invention measured by a B-type viscometer (rotor at 12 rpm, 20 ° C) is 20 to 3000 mPa ‧ s, 30 to 3000 mPa ‧ s, 40 〜 3000mPa‧s, 50~3000mPa‧s, 100~3000mPa‧s, 200~3000mPa‧s, 20~2800mPa‧s, 200~2800mPa‧s, 20~2600mPa‧s, 200~2600mPa‧s, 250~3000mPa‧ s, 250~2800mPa‧s, 250~2600mPa‧s, 300~3000mPa‧s, 300~2800mPa‧s, 300~2600 mPa‧s, 350~3000mPa‧s, 350~2800mPa‧s, 350~2600mPa‧s, 400~3000mPa‧s, 400~2800mPa‧s, 400~2600mPa‧s, 450~3000mPa‧s, 450~2800mPa‧ s, or 450~2600mPa‧s.

Regarding the nutritional composition of the present invention, the viscosity measured by a B-type viscometer (rotor at 60 rpm, 20 ° C) is 20 mPa ‧ or more, 30 mPa ‧ or more, 40 mPa ‧ s or more, 50 mPa ‧ s or more, 60 mPa ‧ s or more, 70mPa‧s or more, 80mPa‧s or more, 90mPa‧s or more, 100mPa‧s or more, 110mPa‧s or more, 120mPa‧s or more, 130mPa‧s or more, 140mPa‧s or more, 150mPa‧s or more, 160mPa‧ s or more, 170 mPa·s or more, 180 mPa·s or more, 190 mPa·s or more, 200 mPa·s or more, or 250 mPa·s or more. Regarding the nutritional composition of the present invention, the viscosity measured by a B-type viscometer (rotor at 60 rpm, 20 ° C) is 3,000 mPa·s or less, 2,500 mPa·s or less, 2000 mPa·s or less, 1,500 mPa·s or less, or 1100 mPa. Below ‧s In the specification of the present invention, when the viscosity lower limit value and the upper limit value are described, it is preferable to include all combinations of the above "(lower limit value) to (upper limit value)". That is, in one embodiment, the viscosity of the nutritional composition of the present invention measured by a B-type viscometer (rotor at 60 rpm, 20 ° C) is 20 to 3000 mPa‧s, 30 to 3000 mPa‧s, 40~ 3000mPa‧s, 50~3000mPa‧s, 100~3000mPa‧s, 200~3000mPa‧s, 20~2800mPa‧s, 20~2600mPa‧s, 20~2500mPa‧s, 200~2500mPa‧s, 20~2000mPa‧ s, 200~2000mPa‧s, 20~1500mPa‧s, 200~1500mPa‧s, 20~1100mPa‧s, 200~1100mPa‧s, 250~3000mPa‧s, 250~2500mPa‧s, 250~2000mPa‧s, 250~1500mPa‧s, or 250~1100mPa‧s.

The viscosity of the nutritional composition of the present invention (B-type viscometer, 20° C., 12 rpm) can be, for example, based on the “Permit for the use of special-purpose foods: Test Method 3 for foods for elderly people” (“Permission for food for elderly people” Use" (February 23, 1994 Wei Xindi In the case of the new food health care measures, the Food and Health Department of the Health and Welfare Bureau of the Ministry of Health and Welfare, 15). Specifically, using a B-type viscometer, the rotor was rotated at 12 rpm, the reading after 2 minutes was read, and the value obtained by multiplying the value by the corresponding coefficient was expressed in mPa‧s. The measurement was carried out at 20 ± 2 °C. It is also possible to rotate the rotor at 60 rpm and perform viscosity measurement in the same manner.

The viscosity of the nutritional composition of the present invention can be measured, for example, using a known viscometer such as a torsional vibration viscometer, an ultrasonic viscometer, or a rotary viscometer.

The nutritional composition of the present invention can be subjected to an accelerated deterioration test (Accelerated Aging Test) in order to investigate the emulsified state after heat treatment or to investigate storage stability. The accelerated deterioration test refers to a test for deliberately accelerating product deterioration under severe conditions to verify its preservability or longevity. In the case of the nutritional composition of the present invention, the deterioration of the composition can be accelerated by storage at a temperature higher than room temperature, and the emulsified state of the composition under the conditions can be investigated. In this case, the nutritional composition can be stored at 30 to 50 ° C, for example 35 ° C, 37 ° C, or 40 ° C for a specific period of time, for example, 1 day, 2 days, several days, 1 week to several weeks, or 1 From month to month, it is confirmed whether or not the emulsified state is stably maintained by observation of the appearance or the like. In the specification of the present invention, the emulsified state in which the nutritional composition of the present invention is maintained means that the nutritional composition of the present invention does not become creamy, or the emulsion suspension is observed almost or completely, and the structure of the emulsion (emulsion) is maintained. In the specification of the present invention, the emulsified state in which the nutritional composition of the present invention is stably maintained means that the composition is not creamy or almost even if the nutritional composition of the present invention is stored at 40 ° C for one month. The milk fat suspension is not observed at all, and the structure of the emulsion (emulsion) is maintained. In the case of the nutritional composition of the present invention, the conditions of storage at 40 ° C for one month are roughly equivalent to the conditions of storage at room temperature for 4 months.

The nutritional composition of the present invention can be stored for a long period of time at room temperature or low temperature. In general, the nutritional composition of the present invention maintains an emulsified state at a low temperature and has good storage stability. The nutritional composition which is stable in the emulsified state under the condition of being stored at 40 ° C for 1 month is roughly equivalent to Store at room temperature for 4 months or at low temperature (eg 4 ° C) for 1 year. Further, the nutritional composition of the present invention can be stored frozen as long as the physical properties are not changed by thawing. In this case, the nutritional composition which is stable in the emulsified state under the condition of being stored at 40 ° C for one month is roughly equivalent to the condition of being stored for two to three years under freezing (for example, -20 ° C). Therefore, the nutritional composition of the present invention can be stored at 40 ° C for 1 month or more while maintaining the emulsified state, stored at room temperature for 6 months or longer, stored at low temperature for 1 year or more, or stored under refrigeration 2 ~3 years or more. The storage period or the expiration date of the nutritional composition of the present invention can be appropriately determined according to the above-described acceleration deterioration test.

The nutritional composition of the present invention can be sealed in a sealed container together with a deoxidizing agent, or the inside of the container can be replaced with an inert gas such as nitrogen, carbon dioxide, argon or helium to be sealed, thereby improving the preservability. In this case, the dissolved oxygen concentration of the nutritional composition of the present invention may be 10 ppm or less or 6 ppm or less. Thereby, the oxidation of the nutritional composition of the present invention is suppressed, and the emulsified state is maintained in a stable state. The sealed container is not particularly limited as long as the contents are not in contact with the outside, and a bag, a pouch, an aluminum foil package, a tube, a paper container (carton), a can, a can, a bottle, or the like can be used.

The nutritional composition of the present invention can be used as a nutritional composition (liquid food, liquid food) for oral ingestion of an appropriate viscosity depending on the type of dysphagia which is different in the degree of dysphagia or according to the age of the ingestor. In general, swallowing dynamics are known to decrease with age. For example, there is a report on the relationship between the amount of food and the passage of the pharynx by age (Logemann eating, swallowing disorder, P.29~32, Jeri A Logemann, Medical Tooth Publishing Co., Ltd.). According to the report, the pharyngeal passage time is significantly different due to aging. Therefore, the nutritional composition of the present invention can be applied not only to those who have difficulty swallowing, but also to healthy elderly people. The viscosity of the nutritional composition of the present invention can be considered in the form of use (orally or via a tube, etc.), the object to be used (patient, etc.), the form of use (dropping through a tube, etc.), and the storage form (sealed bag, sealed container, etc.) Set it appropriately, etc.

The nutritional composition of the invention can be applied directly to the stomach sputum or intestinal fistula and the like through the fistula To the various tube feeding methods in the digestive tract. Further, the nutritional composition of the present invention can also be applied to a tube feeding method using a nasal tube administered through a nasal tube. For example, the tube feeding method also includes a nasal tube feeding method via a nasal tube. The administration method may be a natural dripping method or administration using a syringe or a plunger pump. The nutritional composition of the present invention can be administered to a swallowing and chewing disorder, a person who has difficulty swallowing and chewing, a healthy person of all ages, an elderly person whose stomach shrinks with age, a pharyngeal reaction due to aging or a brain disorder. A reduced person, a patient who has reduced swallowing ability due to a cerebrovascular disorder or a neuromuscular disorder, a patient who is difficult to orally ingest due to a disturbance of consciousness, or a postoperative patient. The nutritional composition of the present invention can also be used for the treatment of gastrointestinal function, for the treatment of low-nutrition conditions, for the treatment of reflux esophagitis, for the prevention and/or treatment of aphthous pneumonia, for water or for nutritional supplementation.

The lower shear fluidization characteristics in the specification of the present invention refer to the characteristics of the Newtonian fluid when the non-Newtonian viscosity index n represented by the following viscosity formula is relatively close to 1.

P = μD ⁿ

(wherein P represents the shear stress (Pa) as a value obtained by multiplying the value of the viscosity and the shear rate, D represents the shear rate, μ represents the non-Newtonian viscosity coefficient, and n represents the non-Newtonian viscosity index; viscosity (25 ° C, Pa ‧ s) using a viscoelasticity measuring device Physica MCR301 (AntonPaar), using a parallel plate with a diameter of 25 mm, at a gap of 1 mm, 25 ° C, a shear rate of 0.1 to 1000 / s, for example 1 to 100 / s The measurement was carried out under the conditions).

The non-Newtonian viscosity index n is relatively close to 1, and it can be judged that the non-Newtonian viscosity index n of the nutritional composition of the present invention is close to 1 as compared with the non-Newtonian viscosity index n of the previous nutritional composition. For example, when the non-Newtonian viscosity index n of the previous nutritional composition is less than 0.3, as long as n of the nutritional composition of the present invention is 0.3 or more and less than 1.0, it can be judged as a non-Newtonian viscosity index n relative to Close to 1. The viscosity of non-Newtonian fluids other than complete Newtonian fluids varies according to shear rate. Therefore, the shear fluidization characteristics of the nutritional composition of the present invention are calculated from the shear rate at at least 2 points and the viscosity at which the shear rate can be determined. The relationship between the shear stress and the non-Newtonian viscosity index n derived is expressed. The shear rate range in which the measurement is performed may be 0.1 to 1000/s or 1 to 100/s depending on the apparatus to be used. The shear stress (Pa) is calculated by multiplying the viscosity (Pa ‧) by the shear rate (1/s).

The non-Newtonian viscosity index n of the nutritional composition of the present invention is directly administered to the stomach by applying a natural drip method to a transoral feeding method suitable for transnasal administration or the like and suitable for gastric fistula or intestinal fistula. The nutritional composition of the type (physical property) within the composition is preferably a value close to 1.0, for example, 0.3 or more and less than 1.0. The non-Newtonian viscosity index n of the nutritional composition of the present invention is 0.3 or more, 0.35 or more, 0.4 or more, 0.45 or more, 0.5 or more, 0.55 or more, or 0.6 or more. The non-Newtonian viscosity index n of the nutritional composition of the present invention is less than 1.0. In the specification of the present invention, when the lower limit value and the upper limit value of the non-Newtonian viscosity index n of the nutritional composition of the present invention are set to any of the above values, n can be described as "(下下) The limit value is not more than (upper limit value), and it is preferable to include all combinations of the above ((lower limit) or more and less than (upper limit)). That is, in one embodiment, the non-Newtonian viscosity index n of the nutritional composition of the present invention is 0.3 or more and less than 1.0, 0.35 or more and less than 1.0, 0.4 or more and less than 1.0, 0.45 or more and less than 1.0. 0.5 or more and less than 1.0, 0.55 or more and less than 1.0, or 0.6 or more and less than 1.0. In the case where the non-Newtonian viscosity index of the nutritional composition of the present invention is less than 0.3, it is difficult to apply the natural dripping method directly to the stomach by natural dripping. When the non-Newtonian viscosity index is 1.0, it is theoretically a Newtonian fluid, and the non-Newtonian viscosity index higher than 1.0 does not exist theoretically. The non-Newtonian viscosity index in the nutritional composition of the present invention is 0.3 or more and less than 1.0, and can be applied regardless of the type of the tube or the size, form and type of the container or package in which the nutritional composition is stored.

On the other hand, in the case of using a syringe or plunger pump suitable for patients with stomach cramps, the non-Newtonian viscosity index n in the nutritional composition of the present invention may be less than 0.3. The non-Newtonian viscosity index n of the nutritional composition of the present invention is less than 0.3. The non-Newtonian viscosity index n of the nutritional composition of the present invention is 0.1 or more, 0.15 or more, 0.2 or more, or 0.25 or more. Description of the invention In the case where the lower limit value and the upper limit value of the non-Newtonian viscosity index n of the nutritional composition of the present invention are set to any of the above values, n can be described as "(lower limit value) or more. In addition, it does not reach (upper limit), and it is suitable to contain all combinations of the above ((lower limit) or more and less (upper limit). That is, in one embodiment, the non-Newtonian viscosity index n of the nutritional composition of the present invention is 0.1 or more and less than 0.3, 0.15 or more and less than 0.3, 0.2 or more and less than 0.3, or 0.25 or more and less than 0.3. .

The nutritional composition of the present invention can be evaluated for coagulation properties in the stomach by testing whether or not a curd is formed when mixed with artificial gastric juice, particularly whether or not the curd is formed without dehydration. As a test method, a method of preparing an artificial gastric juice according to the 14th revision of the Japanese Pharmacopoeia disintegration test method and the first liquid, mixing it with the nutrient composition to be tested, and judging whether or not there is turbidity immediately after mixing can be used.

[Examples]

The following examples are intended to be illustrative only and are not intended to limit the technical scope of the invention. The reagents are either commercially available or are obtained or prepared in the order of the methods conventionally used in the art, and the well-known documents, unless otherwise specified.

[Test Example 1]

The commercially available dextrin sugar composition and the dextrose equivalent (DE value) were measured using a conventional measurement method. Specifically, regarding the commercially available dextrin sugar composition, the distribution of the degree of polymerization was investigated by gel filtration chromatography using a cation exchange column. In addition, all the peaks on the chromatogram were regarded as being derived from sugar, and each degree of polymerization was estimated based on glucose and maltose oligosaccharide. However, since the salt was observed as a peak under the measurement conditions, the 0.1% sodium chloride aqueous solution was also measured under the same conditions, and the peak derived from the salt was confirmed on the chromatogram. Exclude it. The measurement results are shown in Table 1. The dextrin (K-SPD, L-SPD, M-SPD, SPD) of Showa Industries Co., Ltd. was used as the measurement target. On the other hand, the information on the composition of the dextrin sugar of Sanhe Starch Company is quoted from the well-known catalogue information. The DE values of various dextrin are determined by the Lane method.

According to the measurement results in Table 1, K-SPD, L-SPD, and M-SPD (both are Showa Industries) are equivalent to monosaccharides in dextrin having a dextrose equivalent (DE) value of 11 to 29 as a sugar composition. The ratio of ~7 sugar in all sugars is 45~90% dextrin, and the equivalent of dextrose equivalent (DE) value is 11~29, and 5 sugar ~7 sugar in dextrin as sugar composition The ratio of the sugar is a dextrin having a DE value multiplied by 1.5.

[Test Example 2]

The nutritional composition was prepared at 0.86 kcal/ml according to the formulated composition described in Tables 2-1 to 4. The units of the individual components in the table are g/L. The unit of viscosity in the table is mPa‧s. The preparation method is the same as the method described in WO2012/157571. Specifically, all the raw materials are dissolved, heated, homogenized, filled in a container, and then retort sterilized.

More specifically, according to the composition table of the upper part of the table, the raw materials are stirred and mixed to prepare various nutritional compositions, which are heated to 50 to 60 ° C for dispersion and dissolution, and then homogenized under a homogenization pressure of 20 MPa. The treatment was followed by homogenization at 50 to 60 ° C at 30 MPa. The viscosity of the nutritional composition is determined prior to retort sterilization. Then, the nutritional composition is filled in a container and sealed, and retort sterilization is carried out at 121 to 123.5 ° C for 5 to 20 minutes. The viscosity of the nutritional composition after retort sterilization is measured [after retort sterilization]. Viscosity is determined using a Type B (rotary) viscometer at 12 rpm or The measurement was carried out under conditions of 60 rpm and 20 ° C (or 50 ° C). The milk protein used in the test examples contained 21% by weight of MPC, 53% by weight of casein, and 21% by weight of milk protein degradation product (casein decomposition product of decomposition degree AN/TN% = 5.0 to 5.4). In the specification of the present invention, a casein decomposition product having a decomposition degree AN/TN% of 5.0 to 5.4 is sometimes referred to as a casein decomposition product having a specific decomposition rate. Further, the pH of the nutritional composition after retort sterilization was 6.3.

The lower part of the table indicates the viscosity of the composition produced immediately after cooking and the appearance after storage at 40 °C. A double circle (?) or a circle (?) indicates a composition which is excellent in maintaining an emulsified state stably. The cross (x) indicates a composition in which the emulsified state is broken and separated. According to Tables 2-1 to 4, Production Examples 3, 4, and 10 to 13 were good. The tamarind gum system uses Glyloid 3S (manufactured by Dainippon Sumitomo Pharmaceutical Co., Ltd.). For the processed starch, PineAce #3 (manufactured by Matsutani Chemical Industry Co., Ltd.) was used.

The test results are shown below. Initially, the emulsified state of the nutritional composition in the case of using various dextrin was investigated. The results are shown in Tables 2-1 and 2-2.

According to Table 2-1, the nutritional combination of dextrin L-SPD or dextrin M-SPD was used according to the viscosity at 20 ° C and the appearance (emulsified state) of the nutritional composition after storage for one month at 40 ° C. Things are good results. That is, in the production examples 3 and 4, the composition after storage at 40 ° C for one month had a good appearance.

Next, the emulsified state of the nutritional composition in the case of using other dextrin was investigated. The results are shown in Table 2-2. In the production example 5, the separation was observed in the nutritional composition after storage at 40 ° C for 1 month, rather than a good result. With respect to Production Examples 6, 7, and 8, the cream was floated in the nutritional composition after storage at 40 ° C for 2 days, rather than a good result.

Next, the emulsified state of the nutritional composition using various polysaccharide-promoting polysaccharides and soybean dietary fiber was investigated. The results are shown in Table 3.

According to Table 3, the nutritional compositions of Production Examples 10 to 12 were good results based on the appearance (emulsified state) of the nutritional composition after storage for one month at 40 °C. Regarding Production Example 9 in which no carrageenan was used, the emulsified state of the nutritional composition after storage at 40 ° C for one month was unstable and the milk fat was significantly separated, rather than a good result. In Production Examples 10 to 12, the emulsified state of the nutritional composition after storage at 40 ° C for one month was stable. According to the results of Production Examples 10 to 12, when dextrin L-SPD or dextrin M-SPD was used in the nutritional composition, a good result was obtained by blending 0.3% by weight of carrageenan.

Further, according to Table 3, when dextrin L-SPD or dextrin M-SPD was used in the nutritional composition and 0.3% by weight of carrageenan was formulated, if tamarind gum was formulated, it was stored at 40 ° C. The emulsified state of the nutritional composition after the month was stable, and was a good result (Production Examples 10 and 11).

According to Table 4, in Production Example 13 in which dextrin M-SPD was used and 0.3% by weight of carrageenan was formulated, the emulsified state of the nutritional composition after storage at 40 ° C for one month was stable, which was a good result.

According to the above, by formulating the DE value of 11~29 and the 5 sugars to 7 sugars in the dextrin The ratio of the total sugar to the d-value of the DE value multiplied by 1.5, and 0.1 to 0.5% by weight of carrageenan, the protein content of the storage stability is 1 to 10% by weight and the moisture content is 70 to 95% by weight of a highly viscous diluted nutritional composition. Further, it has been found that even if tamarind gum is further blended, a nutritional composition having a high viscosity which has a high protein stability of 1 to 10% by weight and a water content of 70 to 95% by weight can be obtained.

[Test Example 3]

The nutritional composition was prepared at 0.67 kcal/ml according to the formulated composition described in Table 5. The units of the individual components in the table are g/L. The unit of viscosity in the table is mPa‧s. The preparation method is the same as the method described in WO2012/157571. Specifically, all the raw materials are dissolved, heated, homogenized, filled in a container, and then retort sterilized.

More specifically, according to the composition table of the upper part of the table, the raw materials are stirred and mixed to prepare various nutritional compositions, which are heated to 50 to 60 ° C for dispersion and dissolution, and then homogenized under a homogenization pressure of 20 MPa. The treatment was followed by homogenization at 50 to 60 ° C at 30 MPa. The viscosity of the nutritional composition is determined prior to retort sterilization. Then, the nutritional composition is filled in a container and sealed, and retort sterilization is carried out at 121 to 123.5 ° C for 5 to 20 minutes. The viscosity of the nutritional composition after retort sterilization is measured [after retort sterilization]. The viscosity was measured using a Type B (rotary) viscometer at 12 rpm or 60 rpm, 20 ° C (or 50 ° C). The milk protein used in the test examples contained 21% by weight of MPC (26% by weight), 53% by weight of casein, and a casein decomposition product (degree of decomposition AN/TN% = 5.0 to 5.4) having a specific decomposition rate. Further, the pH of the nutritional composition after retort sterilization was 6.3.

The lower part of the table indicates the viscosity of the composition produced immediately after cooking and the appearance after storage at 40 °C. A double circle (?) or a circle (?) indicates a composition which is excellent in maintaining an emulsified state stably. The cross (x) indicates a composition in which the emulsified state is broken and separated.

According to Table 5, with respect to Production Examples 14 to 16 in which dextrin K-SPD or dextrin M-SPD was formulated and 0.3% by weight of carrageenan was formulated, the emulsified state of the nutritional composition after storage at 40 ° C for one month was stable. And for good results.

According to the above, the ratio of the DE value of 11 to 29 in the nutritional composition of 0.67 kcal/ml and the ratio of the 5 to 7 sugars in the dextrin to all the sugars is obtained by multiplying the DE value by 1.5. Above the value of dextrin, and 0.1 to 0.5% by weight of carrageenan, can achieve stable storage A well-qualified nutritional composition having a high viscosity of 1 to 10% by weight and a moisture content of 70 to 95% by weight. Further, it has been found that even if tamarind gum is further blended, a nutritional composition having a high viscosity which has a high protein stability of 1 to 10% by weight and a water content of 70 to 95% by weight can be applied (Production Example 14). ).

[Test Example 4]

The nutritional composition was prepared at 1.05 kcal/ml according to the formulated composition described in Table 6. The units of the individual components in the table are g/L. The unit of viscosity in the table is mPa‧s. The preparation method is the same as the method described in WO2012/157571. Specifically, all the raw materials are dissolved, heated, homogenized, filled in a container, and then retort sterilized.

More specifically, according to the composition table of the upper part of the table, the raw materials are stirred and mixed to prepare various nutritional compositions, which are heated to 50 to 60 ° C for dispersion and dissolution, and then homogenized under a homogenization pressure of 20 MPa. The treatment was followed by homogenization at 50 to 60 ° C at 30 MPa. The viscosity of the nutritional composition is determined prior to retort sterilization. Then, the nutritional composition is filled in a container and sealed, and retort sterilization is carried out at 121 to 123.5 ° C for 5 to 20 minutes. The viscosity of the nutritional composition after retort sterilization is measured [after retort sterilization]. The viscosity was measured using a Type B (rotary) viscometer at 12 rpm or 60 rpm, 20 ° C (or 50 ° C). The milk protein used in the test examples contained 21% by weight of MPC (26% by weight), 53% by weight of casein, and a casein decomposition product (degree of decomposition AN/TN% = 5.0 to 5.4) having a specific decomposition rate. Further, the pH of the nutritional composition after retort sterilization was 6.3.

The lower part of the table indicates the viscosity of the composition produced immediately after cooking and the appearance after storage at 40 °C. A double circle (?) or a circle (?) indicates a composition which is excellent in maintaining an emulsified state stably. The cross (x) indicates a composition in which the emulsified state is broken and separated.

According to Table 6, with respect to Production Examples 17 to 19 in which dextrin M-SPD was used and 0.3% by weight of carrageenan was formulated, the emulsified state of the nutritional composition after storage at 40 ° C for one month was stable, and was a good result. . Further, in Production Example 19, although processed starch (PineAce #3) was not contained, the emulsified state of the nutritional composition after storage at 40 ° C for one month was stable, which was a good result. It is thus known that it is not necessary to add processed starch to the nutritional composition of the present invention.

According to the above, the DE value is also formulated by the nutritional composition for 1.05 kcal/ml. The ratio of the 5 to 7 sugars in the dextrin and the ratio of the 7 to 0.5% by weight of the carrageenan, which is greater than the value obtained by multiplying the DE value by 1.5, can achieve stable storage. A dilute nutritional composition having a high protein content of 1 to 10% by weight and a moisture content of 70 to 95% by weight.

[Test Example 5]

In Test Examples 2 to 4, the dynamic viscoelasticity of the nutritional composition of the production example in which the emulsified state was stable after storage for one month at 40 ° C and the storage stability was good was measured, and the non-Newtonian viscosity index n was calculated.

The composition and manufacturing method of the nutritional composition of the present invention are as described above. In addition, as for the commercially available liquid food (product name "F2Light"), the nutrient and physical property values described in Table 7 below are considered based on the information on the nutritional components and physical property values published in the manual for commercially available liquid foods. .

Shear velocity dependent viscosity determination method

The nutritional composition (various production examples) of the present invention and a commercially available liquid food (comparative example) were subjected to the test. For the viscosity, the viscoelasticity measuring device Physica MCR301 (AntonPaar) was used, and a parallel plate with a diameter of 25 mm was used. The gap was 1 mm, 25 ° C, and the shear rate was 1 to 100 / s. The measurement was carried out under the conditions. Further, the non-Newtonian viscosity index n was calculated from the following viscosity formula.

In the following viscosity formula: P = μD ⁿ

(wherein P represents the shear stress (Pa) as a value obtained by multiplying the value of the viscosity and the shear rate, D represents the shear rate, μ represents the non-Newtonian viscosity coefficient, and n represents the non-Newtonian viscosity index; viscosity (25 ° C, Pa ‧ s) using a viscoelasticity measuring device Physica MCR301 (AntonPaar), using a parallel plate with a diameter of 25 mm, at a gap of 1 mm, 25 ° C, a shear rate of 0.1 to 1000 / s, for example 1 to 100 / s The measurement was carried out under the conditions).

The ideal Newtonian fluid is n=1, and when the horizontal axis is the shear rate (1/s) and the vertical axis is the shear stress (Pa), it is a straight line passing through the origin. On the other hand, the slope of the non-Newtonian fluid becomes n, where n is the fluidity index of the non-Newtonian fluid. Further, the viscosity (Pa ‧ ) is obtained by dividing the shear stress (Pa) by the shear rate (1/s).

The non-Newtonian viscosity index n of the nutritional composition of Production Example 4 was 0.54. The non-Newtonian viscosity index n of the nutritional composition of Production Example 14 was 0.46. The non-Newtonian viscosity index n of the nutritional composition of Production Example 15 was 0.55. The non-Newtonian viscosity index n of the nutritional composition of Production Example 18 was 0.44.

As a comparative example, a non-Newtonian viscosity index n was measured under the same conditions as a commercially available liquid food (trade name "F2Light", manufactured by TERUMO), and found to be 0.29.

[Comparative example]

The nutritional composition was prepared at a composition of 0.86 kcal/ml according to the formulation described in Table 8. The units of the individual components in the table are g/L. The unit of viscosity in the table is mPa‧s. The preparation method is the same as the method described in WO2012/157571. Specifically, all the raw materials are dissolved, heated, homogenized, filled in a container, and then retort sterilized.

More specifically, the raw materials are stirred and mixed according to the composition table of the upper part of the table to prepare various nutritional compositions, and the mixture is heated to 50 to 60 ° C for dispersion and dissolution. The homogenization treatment was carried out under the conditions of a homogenization pressure of 20 MPa, followed by homogenization treatment at 50 to 60 ° C at 30 MPa. The viscosity of the nutritional composition is determined prior to retort sterilization. Then, the nutritional composition is filled in a container and sealed, and retort sterilization is carried out at 121 to 123.5 ° C for 5 to 20 minutes. The viscosity of the nutritional composition after retort sterilization is measured [after retort sterilization]. The viscosity was measured using a Type B (rotary) viscometer at 12 rpm or 60 rpm, 20 ° C (or 50 ° C). The milk protein used in the test examples contained 21% by weight of MPC (26% by weight), 53% by weight of casein, and a casein decomposition product (degree of decomposition AN/TN% = 5.0 to 5.4) having a specific decomposition rate. Further, the pH of the nutritional composition after retort sterilization was 6.3.

The lower part of the table indicates the viscosity of the composition produced immediately after cooking and the appearance after storage at 40 °C. A double circle (?) or a circle (?) indicates a composition which is excellent in maintaining an emulsified state stably. The cross (x) indicates a composition in which the emulsified state is broken and separated. The tamarind gum system uses Glyloid 3S (manufactured by Dainippon Sumitomo Pharmaceutical Co., Ltd.). For the processed starch, PineAce #3 (manufactured by Matsutani Chemical Industry Co., Ltd.) was used.

According to Table 8, the nutritional composition of Production Examples 20 and 21 in which 0.6% by weight of carrageenan was formulated according to the appearance (emulsified state) of the nutritional composition after storage for one month at 40 ° C was not a good result. In Production Example 20, emulsification failure was observed after retort sterilization. Further, in the production example 21, blackening was observed in the nutritional composition after storage at 40 ° C for one month, and the appearance was poor.

That is, according to Table 8, when M-SPD was used in the nutritional composition and 0.6% by weight of carrageenan was formulated, the state of emulsification or color tone of the nutritional composition after storage at 40 ° C for one month was unstable. Rather than good results (manufacturing examples 20, 21).

[Test Example 6]

The nutritional composition was prepared at 0.71 kcal/ml according to the formulated composition described in Table 9. The units of the individual components in the table are g/L. The unit of viscosity in the table is mPa‧s. The preparation method is the same as the method described in WO2012/157571. Specifically, all the raw materials are dissolved, heated, homogenized, filled in a container, and then retort sterilized.

More specifically, the raw materials are stirred and mixed according to the composition table of the upper part of the table to prepare various nutritional compositions, and the mixture is heated to 50 to 60 ° C for dispersion and dissolution. The homogenization treatment was carried out under the conditions of a homogenization pressure of 20 MPa, followed by homogenization treatment at 50 to 60 ° C at 40 MPa. The viscosity of the nutritional composition is determined prior to retort sterilization. Then, the nutritional composition is filled in a container and sealed, and retort sterilization is carried out at 121 to 123.5 ° C for 5 to 20 minutes. The viscosity of the nutritional composition after retort sterilization is measured [after retort sterilization]. The viscosity was measured using a Type B (rotary) viscometer at 12 rpm or 60 rpm, 20 ° C (or 50 ° C). The milk protein used in the test examples was casein sodium (undecomposed AN/TN%=4.5), MPC, casein decomposition product of specific decomposition rate (AN/TN%=5.0 to 5.4), casein peptide (AN). /TN%=27) or collagen peptide. Collagen peptides are derived from pigs. Further, the dextrin used was MSPD, and the pH of the nutritional composition after retort sterilization was 6.3.

The lower part of the table indicates the viscosity of the cooked composition on the next day and the appearance after storage at 40 °C. A double circle (?) or a circle (?) indicates a composition which is excellent in maintaining an emulsified state stably. The cross (x) indicates a composition in which the emulsified state is broken and separated.

The results of further testing the coagulability of the nutritional composition in the stomach are shown in the lower part of the table. As a test method, artificial gastric juice was prepared in the following manner in accordance with the 14th revision of the Japanese Pharmacopoeia disintegration test method and the first liquid.

<Preparation of artificial gastric juice>

Add 7 mL of hydrochloric acid to 2 g of sodium chloride and dissolve it in water to adjust to 1,000 mL (pH 1.2).

<Test method>

In a 100 ml glass conical flask containing 50 ml of artificial gastric juice, 50 ml of the nutritional composition was quickly injected from the upper portion of the flask, and it was judged whether or not there was turbidity immediately after mixing.

<evaluation>

A double circle (◎) indicates no turbidity. A circle (○) indicates slightly turbidity. The triangle (△) indicates a small amount of turbidity. The cross mark (x) indicates significant turbidity.

If no turbidity is observed, it is known that coagulation does not occur with dehydration when the protein is coagulated. milk. If turbidity is slightly visible, it is known that curd is formed upon coagulation of the protein and is slightly accompanied by dehydration. If a small amount of turbidity is observed, it is known that curd is formed upon solidification of the protein with a small amount of dehydration. If it is turbid, it is known that no coagulum is formed when the protein is coagulated with significant dehydration. Here, the term "dehydration" means that water is released from solidification when the protein is solidified. When it is found that the nutritional composition is evaluated as ◎, ○ or Δ, the curd is formed when it is mixed with the artificial gastric juice, and in the present invention, it can be used as a nutrient composition for the tube which is less likely to cause squatting. It is found that if it is a nutritional composition evaluated as ×, it will not form a curd even if it is mixed with artificial gastric juice, and in the present invention, it can be used as a nutritional composition which is easily digested and absorbed in the intestinal tract.

The test results are shown below. Initially, the emulsified state of the nutritional composition in the case of using various degrees of decomposition of milk protein was investigated.

According to Table 9, the appearances were good in Production Examples 22 to 26, and the emulsion stability was exhibited. Further, in order to test the coagulation characteristics of the nutritional composition in the stomach, the nutritional composition was mixed with the artificial gastric juice, and as a result, curd was formed in Production Examples 22, 23, and 24. Such a nutritional composition is preferred because it can be coagulated in the stomach without causing sputum or the like. That is, a casein decomposition product having a degree of decomposition (AN/NT%) of casein of 4.5 to 5.4 is used, and as a result, a nutritional composition having emulsion stability and suitable for administration by administration can be obtained. Further, a protein having a degree of decomposition of the casein protein (AN/NT%) of about 27 or a degree of decomposition of the collagen peptide is used, and as a result, a nutritional composition having a stable emulsified state can be obtained. Production Examples 25 and 26 showing emulsion stability were mixed with artificial gastric juice, and as a result, no curd formation was observed. Such a nutritional composition is expected to be digested and absorbed in the intestinal tract, and is therefore preferred. Moreover, even if the viscosity (60 rpm) of the nutritional composition was 21 mPa ‧ , a nutritional composition (manufacturing example 24) having good emulsion stability and suitable for administration by a tube was obtained.

[Test Example 7]

Next, the case of reducing the amount of the emulsifier added was investigated. The nutritional composition was prepared at 0.71 kcal/ml according to the formulated composition described in Table 10. The units of the individual components in the table are g/L. The unit of viscosity in the table is mPa‧s. The preparation method is the same as the method described in WO2012/157571. Specifically, all the raw materials are dissolved, heated, homogenized, filled in a container, and then retort sterilized.

More specifically, according to the composition table of the upper part of the table, the raw materials are stirred and mixed to prepare various nutritional compositions, which are heated to 50 to 60 ° C for dispersion and dissolution, and then homogenized under a homogenization pressure of 20 MPa. Treatment, then at 50~60 °C Homogenization treatment was carried out at 40 MPa. The viscosity of the nutritional composition is determined prior to retort sterilization. Then, the nutritional composition is filled in a container and sealed, and retort sterilization is carried out at 121 to 123.5 ° C for 5 to 20 minutes. The viscosity of the nutritional composition after retort sterilization is measured [after retort sterilization]. The viscosity was measured using a Type B (rotary) viscometer at 12 rpm or 60 rpm, 20 ° C (or 50 ° C). The protein used in this test example is a casein decomposition product (AN/TN% = 5.0 to 5.4) having a specific decomposition rate. Further, the dextrin used was MSPD, and the pH of the nutritional composition after retort sterilization was 6.3.

The lower part of the table indicates the viscosity of the cooked composition on the next day and the appearance after storage at 40 °C. Further, it shows the results of tests on the coagulability of the nutritional composition in the stomach. The test method is the same as above.

According to Table 10, the appearances were good in Production Examples 27 to 28, and the emulsion stability was exhibited. Further, the coagulability of the nutritional composition in the stomach was tested, and as a result, in Production Examples 27 and 28, curd was formed when mixed with artificial gastric juice. Thus, even if the amount of the emulsifier added is lowered to 1.65 g (in 1054.7 g) and further reduced to 0.83 g (in 1053.9 g), a nutritional composition which is suitable for administration by emulsion can be obtained which maintains emulsion stability.

[Test Example 8]

Next, investigation was carried out on the use of starch having a finer particle size as a tackifier in addition to carrageenan. The nutritional composition was prepared according to the formulated composition described in Table 11 at 0.71 kcal/ml or 0.67 kcal/ml. The units of the individual components in the table are g/L. The unit of viscosity in the table is mPa‧s. The preparation method is the same as the method described in WO2012/157571. Specifically, all the raw materials are dissolved, heated, homogenized, filled in a container, and then retort sterilized.

More specifically, according to the composition table of the upper part of the table, the raw materials are stirred and mixed to prepare various nutritional compositions, which are heated to 50 to 60 ° C for dispersion and dissolution, and then homogenized under a homogenization pressure of 20 MPa. The treatment was followed by homogenization at 50 to 60 ° C at 30 MPa. The viscosity of the nutritional composition is determined prior to retort sterilization. Then, the nutritional composition is filled in a container and sealed, and retort sterilization is carried out at 121 to 123.5 ° C for 5 to 20 minutes. The viscosity of the nutritional composition after retort sterilization is measured [after retort sterilization]. The viscosity was measured using a Type B (rotary) viscometer at 12 rpm or 60 rpm, 20 ° C (or 50 ° C). The protein used in this test example is a casein decomposition product (AN/TN% = 5.0 to 5.4) having a specific decomposition rate. Further, the dextrin used was MSPD, and the pH of the nutritional composition after retort sterilization was 6.3.

The lower part of the table indicates the viscosity of the cooked composition on the next day and the appearance after storage at 40 °C. Further, it shows the results of tests on the coagulability of the nutritional composition in the stomach. The test method is the same as above.

According to Table 11, the appearances were good in Production Examples 29 to 36, and the emulsion stability was exhibited. Further, the coagulation properties of the nutritional composition in the stomach were tested, and as a result, in the production examples 29 to 36, the curd was formed when mixed with the artificial gastric juice. When a finer starch is used as a tackifier in addition to carrageenan, a nutritional composition which maintains the emulsion stability of the nutritional composition and is suitable for administration by administration can also be obtained. Further, even if the amount of the emulsifier to be added is lowered, a nutritional composition which exhibits emulsion stability and is suitable for administration by administration can be obtained.

[Industrial availability]

The nutritional composition of the present invention can realize a nutrient composition with good storage stability, low protein content and high moisture content which cannot be achieved in the prior art (liquid food, enteral nutrition) Agent). The nutritional composition of the present invention is also effective for oral ingestion for a person who has difficulty in dysphagia in a patient who is restricted in daily energy intake or the like. Further, the nutritional composition having a non-Newtonian viscosity index of 0.3 or more and less than 1.0 in the nutritional composition of the present invention has a tube feeding method suitable for nasal administration or the like, and is suitable for a tube feeding method such as gastric fistula or intestinal fistula. The characteristics (physical properties) directly administered to the stomach by the natural dripping method.

Further, when the nutrient composition of the present invention is mixed with the artificial gastric juice, the curd is formed, for example, the curd is formed without dehydration, and the coagulation in the stomach is not easy to cause squatting, so that it is suitable for administration through the nasal tube or the like. The feeding method is suitable for the characteristics (physical properties) directly administered to the stomach by the natural dripping method in the tube feeding method such as stomach cramps or intestinal fistula. Further, in the nutritional composition of the present invention, even if it is mixed with artificial gastric juice, it does not form a curd, and it can be expected to be effectively absorbed and absorbed in the intestinal tract.

All publications, patents and patent applications cited in this specification are hereby incorporated by reference in their entirety.

Claims (24)

A nutritional composition comprising: (i) a glucose equivalent (DE) value of 11 to 29 and a ratio of 5 to 7 sugars of the dextrin as a sugar component in all sugars is a dextrose equivalent (DE) value multiplied a dextrin having a value of 1.5 or more; and (ii) 0.1 to 0.5% by weight of carrageenan as a tackifier; and (iii) 1 to 10% by weight of protein. A nutritional composition comprising: (i) a paste having a dextrose equivalent (DE) value of 11 to 29 and a ratio of a monosaccharide of the dextrin as a sugar composition to a total sugar of 45 to 90% by weight. And (ii) 0.1 to 0.5% by weight of carrageenan as a tackifier; and (iii) 1 to 10% by weight of protein. The nutritional composition according to claim 1 or 2, wherein the protein comprises a casein decomposition product having a weight ratio of amine nitrogen (AN) / total nitrogen (TN) of 4.5 to 10%. The nutritional composition according to claim 1 or 2, wherein the protein comprises a collagen peptide or a casein decomposition product having a weight ratio of AN to TN of 10 to 50%. The nutritional composition of any one of claims 1 to 4, which further comprises (ii) a processed starch as a tackifier. The nutritional composition according to claim 5, wherein the processed starch comprises processed starch having an average particle diameter of 1 to 10 μm. The nutritional composition according to any one of claims 1 to 6, which further comprises (ii) tamarind gum as a tackifier. The nutritional composition according to any one of claims 1 to 7, which is heat-sterilized and has a viscosity at 20 ° C of 20 to 3000 mPa ‧ after heat sterilization (for a B type (rotary) viscometer, the rotor is used at 12 rpm In the case of). The nutritional composition according to any one of claims 1 to 8, wherein any one of the shear rate ranges of 0.1/s to 1000/s at a shear rate is expressed by the following viscosity formula, or more When measuring the shear stress and shear rate of the measurement point, the n value is 0.3 or more and less than 1.0, and the viscosity at 25 ° C after heat sterilization is 20 to 3000 mPa ‧ (for the B type (rotary type) When the viscometer uses the rotor at 12 rpm, P = μD ⁿ (where P is the shear stress (Pa), D is the shear rate (1/s), μ is the non-Newtonian viscosity coefficient, and n is Non-Newtonian viscosity index). The nutritional composition according to any one of claims 1 to 8, wherein any one of the shear rate ranges of 0.1/s to 1000/s at a shear rate is expressed by the following viscosity formula, or more When measuring the shear stress and shear rate of the measurement point, the n value is 0.1 or more and less than 0.3, and the viscosity at 25 ° C after heat sterilization is 20 to 3000 mPa ‧ s (for type B (rotary type) When the viscometer uses the rotor at 12 rpm, P = μD ⁿ (where P is the shear stress (Pa), D is the shear rate (1/s), μ is the non-Newtonian viscosity coefficient, and n is Non-Newtonian viscosity index). The nutritional composition of claim 9 or 10 which forms a curd when mixed with artificial gastric juice (pH 1.2). The nutritional composition of claim 9 or 10 which does not form a curd when mixed with artificial gastric juice (pH 1.2). The nutritional composition according to any one of claims 1 to 12, which has a calorie of 0.5 to 1.5 kcal/ml. The nutritional composition of any one of claims 1 to 13 for use in a tube feeding method. The nutritional composition according to any one of claims 1 to 14, which is preserved even at 40 ° C1 The emulsified state is also maintained steadily for a month. A method for producing a nutritional composition, comprising the steps of: (a) mixing a composition comprising (i) a dextrin having a dextrose equivalent (DE) value of 11 to 29 and having a sugar composition 5 ratio of sugar to 7 sugar in all sugars is dextrin having a dextrose equivalent (DE) value multiplied by 1.5, and (ii) 0.1 to 0.5% by weight of carrageenan as a tackifier, and (iii) 1 to 10% by weight of protein; and (b) a step of homogenizing the composition; and (c) a step of heat sterilization of the composition. A method for producing a nutritional composition, comprising the steps of: (a) mixing a composition comprising (i) a dextrin having a dextrose equivalent (DE) value of 11 to 29 and having a sugar composition The monosaccharide ~7 sugar accounts for 45 to 90% by weight of dextrin in all sugars, and (ii) 0.1 to 0.5% by weight of carrageenan as a tackifier, and (iii) 1 to 10% by weight a protein; and (b) a step of homogenizing the composition; and (c) a step of heat sterilization of the composition. The method of claim 16, wherein the protein comprises a casein decomposition product having a weight ratio of amine nitrogen (AN) / total nitrogen (TN) of 4.5 to 10%. The method of claim 16 or 17, wherein the protein comprises a collagen peptide or a casein decomposition product having a weight ratio of AN to TN of 10 to 50%. The manufacturing method according to any one of claims 16 to 19, which further uses (ii) a processed starch as a tackifier. The method of claim 20, wherein the processed starch comprises processed starch having an average particle diameter of 1 to 10 μm. The method of any one of claims 16 to 21, wherein the nutritional composition is formed into a curd when mixed with artificial gastric juice (pH 1.2). The manufacturing method according to any one of claims 16 to 21, wherein the nutritional composition is not formed into a curd when mixed with artificial gastric juice (pH 1.2). The method of producing a nutritional composition according to any one of claims 16 to 23, further comprising the step of: (d) filling the composition into a container.