WO2015146151A1 - Composition nutritive - Google Patents

Composition nutritive Download PDF

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Publication number
WO2015146151A1
WO2015146151A1 PCT/JP2015/001660 JP2015001660W WO2015146151A1 WO 2015146151 A1 WO2015146151 A1 WO 2015146151A1 JP 2015001660 W JP2015001660 W JP 2015001660W WO 2015146151 A1 WO2015146151 A1 WO 2015146151A1
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WO
WIPO (PCT)
Prior art keywords
nutritional composition
protein concentrate
milk protein
weight
calcium content
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PCT/JP2015/001660
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English (en)
Japanese (ja)
Inventor
吾郎 佐伯
Original Assignee
株式会社明治
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Publication date
Application filed by 株式会社明治 filed Critical 株式会社明治
Priority to JP2016510036A priority Critical patent/JP6586414B2/ja
Priority to CN201580016418.4A priority patent/CN106455671B/zh
Priority to SG11201605753VA priority patent/SG11201605753VA/en
Publication of WO2015146151A1 publication Critical patent/WO2015146151A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula

Definitions

  • the present invention relates to a nutritional composition. Specifically, the present invention relates to a nutritional composition having a high unit energy amount and a low viscosity, and a method for producing the same.
  • Patent Documents 1 to 5 Various nutritional compositions (liquid foods) as pharmaceuticals and nutritional foods have been disclosed (for example, Patent Documents 1 to 5).
  • the unit energy amount is adjusted to 1 to 2 kcal / mL, and in order to consume a large amount of energy, the liquid food itself needs to be consumed in a large volume.
  • a load is applied to the stomach and the intake time of the liquid food becomes long.
  • the unit energy amount of the nutritional composition is adjusted to be high, for example, 1.5 kcal / mL or more, the fluidity and thermal stability (heat resistance) deteriorate, and the practicality of use suitability and production suitability is inferior.
  • the heat stability of the protein is high, but the viscosity of the nutritional composition is increased and the fluidity remains deteriorated (Patent Document 6), and the whole milk protein ( In an example using Total Milk Protein), it has been reported that the heat sterilization treatment causes aggregation and precipitation (Patent Documents 6 and 7).
  • An object of the present invention is to provide a novel nutritional composition having a high unit energy amount and low viscosity.
  • 3. The nutritional composition according to 1 or 2 above, wherein the content of the milk protein concentrate having a reduced calcium content is 60% by weight or more based on the total weight of the protein contained in the nutritional composition. 4).
  • the nutritional composition according to any one of 1 to 6 above which is 15 to 45% by weight. 8).
  • 9. 8 A high-calorie nutrient comprising the nutritional composition according to any one of 1 to 7 above and a container containing the nutritional composition, wherein the nutritional composition is heat sterilized.
  • a novel nutritional composition having a high unit energy amount and low viscosity can be provided.
  • the nutritional composition of the present invention is a nutritional composition containing proteins, lipids, carbohydrates, vitamins, minerals and water, and includes a milk protein concentrate with a reduced calcium content as the protein, and a unit energy amount of 2 0.0 kcal / mL or more and the viscosity is 400 mPa ⁇ s or less.
  • the nutritional composition of the present invention has a low viscosity and is stable despite a high unit energy amount of 2.0 kcal / mL or higher. Since the unit energy amount is high and the viscosity is low, the nutritional composition only needs to be taken in a small volume in order to secure the necessary energy amount, and the burden on the stomach of the patient can be reduced and the intake time can be shortened.
  • the nutritional composition of the present invention contains milk protein concentrate with reduced calcium content (hereinafter also referred to as “Ca reduced MPC”) as protein.
  • Ca reduced MPC milk protein concentrate with reduced calcium content
  • “Calcium content reduced milk protein concentrate (Ca reduced MPC)” is a reduced calcium content of milk protein concentrate (MPC).
  • MPC milk protein concentrate
  • Ca reduction MPC can be obtained from Fontera Japan, for example.
  • the Ca-reduced MPC used in the present invention can be prepared, for example, according to the method described in International Publication No. 2001/041578 (Japanese Patent Publication No. 2003-515352). Specifically, for example, “unprocessed milk protein concentrate (unprocessed MPC) obtained by concentrating skim milk with an ultrafiltration (UF) membrane, a microfiltration (MF) membrane or the like and then drying, etc. Is removed to reduce the calcium content. Calcium removal can be performed, for example, by (1) cation exchange on sodium and / or potassium form ion exchangers, (2) acidic dialysis and / or ultrafiltration, (3) treatment with chelating agents, etc. Can be done by. Details of the methods (1) to (3) are as disclosed in International Publication No. 2001/041578 (Japanese Patent Publication No. 2003-515352).
  • the content of calcium (Ca) is reduced as compared with the untreated MPC used to prepare the Ca reduced MPC.
  • the calcium content in the Ca-reduced MPC is preferably 5 to 75% by weight, more preferably 15 to 45% by weight, based on the calcium content of the untreated MPC used to prepare the Ca-reduced MPC. More preferably, it is 25 to 35% by weight.
  • the total content of sodium (Na) and potassium (K) which are ion exchangers increases.
  • the total sodium and potassium content in the Ca-reduced MPC is preferably 0.5 to 1.5% by weight, more preferably 0.6 to 0.5%, based on the total sodium and potassium content of the untreated MPC. It increases by 1.3% by weight, more preferably 0.7-1% by weight.
  • the protein used in combination with MPC is not limited to a casein degradation product as in the example described in JP-A-10-210951, and the amount of MPC used can be reduced. Even when the amount is 60% by weight or more based on the total weight of the protein, aggregation and precipitation do not occur, and a low-viscosity nutritional composition can be obtained.
  • the content of Ca-reduced MPC is preferably 60% by weight or more, more preferably 80% by weight or more, and still more preferably 100% by weight with respect to the total weight of the protein contained in the nutritional composition.
  • the unit energy amount of the nutritional composition of the present invention is 2.0 kcal / mL or more, preferably more than 2.0 kcal / mL (a quantity exceeding 2.0 kcal / mL).
  • the upper limit of unit energy amount is not specifically limited, For example, it is 3.0 kcal / mL. Therefore, the unit energy amount of the nutritional composition of the present invention is, for example, 2.0 kcal / mL or more and 3.0 kcal / mL or less, or more than 2.0 kcal / mL and 3.0 kcal / mL or less.
  • the unit energy amount of the nutritional composition is a theoretical value calculated from the composition of the nutritional composition, and the calculation method is based on the “Japanese dietary intake standard (2010 edition)” formulated by the Ministry of Health, Labor and Welfare in Japan As described.
  • the nutritional composition of the present invention is liquid or liquid and has fluidity that allows oral administration and tube administration.
  • the viscosity of the nutritional composition of the present invention is 400 mPa ⁇ s or less, preferably 300 mPa ⁇ s or less, more preferably 200 mPa ⁇ s or less, and even more preferably 100 mPa ⁇ s or less.
  • the minimum of a viscosity is not specifically limited, For example, it is 1 mPa * s.
  • viscosity is measured by using a single cylindrical rotational viscometer (B-type viscometer) at a measurement temperature of 20 ° C. In order to be able to do so, the value obtained by actually measuring after setting the shape and rotation speed of a rotor shall be said.
  • Proteins, lipids, carbohydrates, vitamins, minerals, and the like other than Ca-reduced MPC to be blended in the nutritional composition of the present invention are not particularly limited as long as they are normally used in the fields of food and beverages and pharmaceuticals. However, it is preferable to use those approved by the Ministry of Health, Labor and Welfare as raw materials or additives for foods or pharmaceuticals.
  • the amount of each nutrient can be determined, for example, according to “Japanese dietary intake standards (2010 edition)” formulated by the Ministry of Health, Labor and Welfare.
  • blended with the nutrition composition of this invention is shown below.
  • water used in the nutritional composition of the present invention examples include tap water, well water, pure water, purified water, and ion exchange water.
  • proteins other than Ca-reduced MPC to be blended in the nutritional composition of the present invention include vegetable proteins such as soybean protein, animal proteins such as casein and whey protein, and preferably soybean protein, casein and whey protein. Etc. Moreover, the hydrolyzate etc. of these proteins may be used, and these proteins and their hydrolysates may use 1 type, or may use 2 or more types.
  • the amount of protein (total protein including Ca-reduced MPC) in the nutritional composition of the present invention is preferably in the range of 5 to 25% by weight, more preferably 7 to 20%, based on the total weight of the nutritional composition. It is in the range of wt%. Further, from the viewpoint of the average intake of healthy Japanese, it is preferably in the range of 10 to 30%, more preferably in the range of 15 to 25% with respect to the unit energy amount of the nutritional composition.
  • Lipids to be blended in the nutritional composition of the present invention include vegetable oils such as soybean oil, palm oil, palm fractionation oil and olive oil, animal fats such as milk fat, pork fat and fish oil, and oleic acid, linolenic acid and Examples include free fatty acids such as ⁇ -linolenic acid, and preferable examples include soybean oil and palm oil. These lipids may be used alone or in combination of two or more.
  • the lipid content in the nutritional composition of the present invention is preferably in the range of 3 to 12% by weight, more preferably in the range of 4 to 10% by weight, based on the total weight of the nutritional composition. Further, from the viewpoint of the average intake of healthy Japanese, it is preferably in the range of 15 to 35%, more preferably in the range of 20 to 30% with respect to the unit energy amount of the nutritional composition.
  • Examples of the carbohydrate to be blended in the nutritional composition of the present invention include dextrin, sucrose, lactose and oligosaccharide, preferably dextrin, sucrose and palatinose.
  • the hydrolyzate etc. of these carbohydrates may be used, and these carbohydrates and hydrolysates may use 1 type, or may use 2 or more types.
  • the blending amount of the carbohydrate in the nutritional composition of the present invention is preferably in the range of 20 to 55% by weight, more preferably in the range of 25 to 50% by weight, based on the total weight of the nutritional composition. Further, from the viewpoint of the average intake amount of healthy Japanese, it is preferably in the range of 35 to 75%, more preferably in the range of 45 to 70% with respect to the unit energy amount of the nutritional composition.
  • Vitamin A, vitamin D, vitamin E, vitamin B 1 , vitamin B 1 , vitamin B 2 , niacin, vitamin B 6 , folic acid, vitamin B 12 , pantothenic acid, vitamin C and the like are listed as vitamins to be blended in the nutritional composition of the present invention.
  • vitamin B 1 , vitamin B 2 , niacin, vitamin B 6 , folic acid, vitamin B 12 , pantothenic acid, vitamin C and the like can be mentioned.
  • these vitamins may use 1 type, or may use 2 or more types.
  • Examples of minerals to be blended in the nutritional composition of the present invention include calcium, iron, phosphorus, magnesium, potassium, copper and zinc, and preferably include calcium, phosphorus, magnesium, potassium and the like. Moreover, these minerals may use 1 type, or may use 2 or more types.
  • the nutritional composition of the present invention uses a milk protein concentrate with reduced calcium content as protein, but compared to the untreated milk protein concentrate before mixing with other ingredients that make up the nutritional composition Thus, it means that the calcium content is reduced.
  • the calcium content of the nutritional composition may not be reduced below the level of calcium content of conventional nutritional compositions.
  • calcium corresponding to the amount removed from the milk protein concentrate may be separately added to the nutritional composition as a mineral.
  • the nutritional composition of the present invention may contain dietary fiber, examples of water-soluble dietary fiber include indigestible dextrin and reduced indigestible dextrin, and examples of water-insoluble dietary fiber include cellulose. Etc. Furthermore, the nutritional composition of the present invention may contain various flavors, sweeteners, emulsifiers and other additives.
  • the unit energy amount of the nutritional composition is 2.0 kcal / mL or more, preferably 2.0 kcal It can be determined as appropriate on the condition that it is more than / mL.
  • the pH of the nutritional composition of the present invention is preferably in the range of pH 3 to 11, more preferably in the range of 4 to 10, still more preferably in the range of 5 to 9, from the viewpoint of flavor and physical properties. , Substantially seven.
  • the osmotic pressure of the nutritional composition of the present invention is preferably in the range of 200 to 800 mOsm / L, more preferably 300 to 750 mOsm / L from the viewpoint of prevention of digestive symptoms such as diarrhea and abdominal pain due to high osmotic pressure. Range.
  • the method for producing a nutritional composition of the present invention includes homogenizing a raw material mixture of the nutritional composition at a pressure of 20 MPa (204 kg / cm 2 ) or more. More specifically, by mixing a predetermined amount of raw material components into a raw material mixture, preliminarily emulsifying the raw material mixture to obtain a preliminary emulsion, and then homogenizing the preliminary emulsion at a pressure of 20 MPa or more.
  • the nutritional composition of the present invention can be produced.
  • the raw material components are as described above for the nutritional composition of the present invention.
  • Mixing and pre-emulsification can be appropriately processed by means known in the art.
  • TK Homomixer Principal Mixer
  • Multifunctional Tank Twin Mixer
  • Dispansion “Dinex” (Romaco Flyma Koruma),“ Flex Mix ”(APV), etc.) and the like.
  • Homogenization can be appropriately processed by means known in the art, and can be appropriately processed by, for example, a homogenizer (Nano Valve (Niro Soavi), Micro Gap (APV), etc.).
  • the pressure at the time of homogenization is 20 MPa or more and 55 MPa or less, preferably 20 MPa or more and 50 MPa or less, more preferably 20 MPa or more and 40 MPa or less, and further preferably 20 MPa or more and 35 MPa or less.
  • Homogenization may be processed in one stage or may be processed in multiple stages.
  • the pressure in the case of processing by one-stage homogenization may be 20 MPa or more, and the pressure in the case of processing by multi-stage homogenization may be the sum of the pressures in each stage being 20 MPa or more.
  • Homogenization may be performed after preliminary emulsification. As an optional step, when heat sterilization is performed, homogenization may be performed after preliminary emulsification and before heat sterilization, or may be performed after preliminary emulsification and heat sterilization.
  • the nutritional composition of the present invention may be subjected to heat sterilization treatment as necessary.
  • Heat sterilization can be appropriately treated by means known in the art, such as an indirect heating sterilizer (plate sterilizer, tube sterilizer, etc.), direct heating sterilizer (steam injection sterilizer). Or a steam infusion sterilizer), an electrically heated sterilizer, a tank with a stirring function, a retort sterilizer, an autoclave, or the like.
  • the heat sterilization may be performed, for example, between preliminary emulsification and homogenization, or may be performed after homogenization.
  • the method and conditions for heat sterilization are not particularly limited, but the conditions when using an indirect heating sterilizer, a direct heating sterilizer, and an electric heating sterilizer are, for example, 110 to 150 ° C., 1 to 30 seconds, In the case of using a tank with a stirring function, the conditions when using a retort sterilizer are, for example, 110-140 ° C., 1-30 minutes, or 90-99 ° C., 15-60 minutes, using an autoclave These conditions may correspond to, for example, the conditions of heating at 110 to 120 ° C. for 10 to 30 minutes.
  • the high-calorie nutrient of the present invention is composed of the nutritional composition of the present invention described above and a container containing the nutritional composition, and the nutritional composition is heat-sterilized.
  • the high-calorie nutrient of the present invention is easy to store and transport, and can be used immediately without requiring special treatment.
  • the high calorie nutritional supplement of the present invention is a method in which a nutritional composition is preliminarily heat sterilized and aseptically filled into a container (for example, high temperature short time (HTST) sterilization method, ultra high temperature (UHT) sterilization method, and aseptic packaging method). ), Or a method in which a nutritional composition is filled in a container and then heat sterilized together with the container (for example, retort sterilization method, autoclave sterilization method).
  • HTST high temperature short time
  • UHT ultra high temperature
  • an indirect heating type sterilizer plate type sterilizer, tube type sterilizer, etc.
  • direct heating type sterilizer steam injection type Sterilizers, steam infusion type sterilizers, etc.
  • electric heating type sterilizers can be used as appropriate.
  • Any container known in the art can be used.
  • a gable pack, a brick pack, a PET bottle, a glass bottle, a steel can, an aluminum can, a soft bag (retort pouch), and the like can be used.
  • the container in the case of heat-sterilizing a nutrient composition with a container can use what consists of a material which can be heat-sterilized.
  • the method and conditions for heat sterilization are not particularly limited, but methods and conditions equivalent to those of the nutritional composition of the present invention can be applied.
  • Ca-reduced MPC manufactured by Fontera Japan Co., Ltd.
  • Ca-reduced MPC prepared according to the method described in International Publication No. 2001/041578 (Special Table No. 2003-515352) was used.
  • Table 1 shows the composition of MPC (protein content: 80% by weight, manufactured by Fontera Japan Co., Ltd.) used for the preparation of Ca reduced MPC and Ca reduced MPC.
  • the unit “%” of protein to solid content is the weight ratio of each component to the total weight of MPC or Ca reduced MPC
  • the unit “mg / 100 g” of Ca to Fe is 100 g of MPC or Ca reduced MPC. The content of each component per unit.
  • Example 1 To 1200 mL of hot water at about 60 ° C., 326 g of milk protein concentrate with reduced calcium content (manufactured by Fontera Japan, composition is “Ca reduced MPC” in Table 1), 235 g of rapeseed oil, monoglycerin fatty acid After blending (adding) 15g of ester, 924g of powdered dextrin, and the mixture of minerals and vitamins shown below in the weights shown below, pre-emulsified using TK homomixer (made by Tokushu Kika Kogyo Co., Ltd.) Further, water was added (added) to adjust the total amount to 3 L, and a preliminary emulsion was obtained.
  • TK homomixer made by Tokushu Kika Kogyo Co., Ltd.
  • the mixture of mineral and vitamin is 100 ⁇ g RE (retinol equivalent) for vitamin A, 40 ⁇ g for vitamin D, 230 ⁇ g for vitamin E, 17 mg for vitamin B1, 17 mg for vitamin B2, 140 mg for nicotinamide, 25 mg for vitamin B6, 50 mg for folic acid Contains 28 mg vitamin B12, 50 mg calcium pantothenate, 2 g vitamin C, 6.7 g potassium chloride, 1.4 g potassium hydroxide, 1.86 g magnesium carbonate and 0.26 g ferrous sulfate. It was.
  • the high pressure homogenizer (made by GEA Process Engineering Co., Ltd.) was used, the pressure of the 1st step
  • the amount of each component of the nutritional composition is 9.4% protein (Ca reduced MPC), 6.8% lipid (rapeseed oil), carbohydrate (powder dextrin), based on the total weight of the nutritional composition Was 26.6% by weight.
  • the unit energy amount of this nutritional composition is 2.4 kcal / mL, the viscosity is 228 mPa ⁇ s (20 ° C.), the protein concentration is 90 mg / mL (with respect to the total weight of the protein contained in the nutritional composition, milk The content of the protein concentrate is 100% by weight.), The lipid concentration was 90 mg / mL, and the carbohydrate concentration was 330 mg / mL. Each concentration of protein, lipid, and carbohydrate is a calculated value based on the composition.
  • This nutritional composition has a high unit energy amount, but has a low viscosity and is very easy to drink.
  • Example 2 7000 g of milk protein concentrate (Fontera Japan Co., Ltd., composition is “Ca-reduced MPC” in Table 1), 3400 g of rapeseed oil, monoglycerin fatty acid in 25000 mL of hot water at about 60 ° C. 300 g of ester, 21300 g of powdered dextrin, and the following mixture of minerals and vitamins are added (added) in the weights shown below, and pre-emulsified using a TK homomixer (made by Tokushu Kika Kogyo Co., Ltd.) Further, water was added (added) to adjust the total amount to 60 L, and a preliminary emulsion was obtained.
  • TK homomixer made by Tokushu Kika Kogyo Co., Ltd.
  • the mixture of mineral and vitamin is 100,000 ⁇ g RE for vitamin A, 800 ⁇ g for vitamin D, 4.6 mg for vitamin E, 340 mg for vitamin B1, 340 mg for vitamin B2, 2.8 g for nicotinamide, 500 mg for vitamin B6, folic acid 1 g, vitamin B12 560 mg, calcium pantothenate 1 g, vitamin C 43 g, potassium chloride 133 g, potassium hydroxide 28 g, magnesium carbonate 37 g, and ferrous sulfate 5 g.
  • the amount of each component of the nutritional composition is 9.9% protein (Ca reduced MPC), 4.8% lipid (rapeseed oil), carbohydrate (powder dextrin), based on the total weight of the nutritional composition Was 30.2% by weight.
  • the unit energy amount of this nutritional composition is 2.4 kcal / mL, the viscosity is 96 mPa ⁇ s (20 ° C.), the protein concentration is 96 mg / mL (with respect to the total weight of the protein contained in the nutritional composition, milk The protein concentrate content was 100% by weight.), The lipid concentration was 67 mg / mL, and the carbohydrate concentration was 372 mg / mL. Each concentration of protein, lipid, and carbohydrate is a calculated value based on the composition.
  • This nutritional composition has a high unit energy amount, but has a low viscosity and is very easy to drink.
  • Example 2 The preliminary emulsion of Example 2 was passed through a steam injection sterilizer (SPX) and sterilized at 145 ° C. for 5 seconds. Thereafter, using a high-pressure homogenizer (manufactured by Sanwa Engineering Co., Ltd.), the first stage pressure was set to 50 kg / cm 2 (4.9 MPa), and the second stage pressure was set to 350 kg / cm 2 (34.3 MPa). And homogenized in two stages to obtain an emulsified liquid nutritional composition.
  • SPX steam injection sterilizer
  • This nutritional composition can be sterilized continuously over a period of 0.6 hours at a processing rate of 100 L per hour, despite a high concentration of 2.0 kcal / mL or more (over 2.0 kcal / mL). I never burned. That is, compared with the case of using the “milk protein concentrate not subjected to the treatment for reducing the calcium content” described in Patent Documents 6 and 7, which clearly shows poor thermal stability. The thermal stability was improved.
  • Example 3 Water (130 mL) was added (added) to 870 mL of the nutritional composition of Example 2 to obtain an emulsified liquid nutritional composition.
  • the amount of each component of the nutritional composition is based on the total weight of the nutritional composition: 8.4% by weight of protein (Ca reduced MPC), 4.1% by weight of lipid (rapeseed oil), and carbohydrate (powder dextrin) Was 25.8% by weight.
  • the unit energy amount of this nutritional composition is 2.0 kcal / mL, the viscosity is 33 mPa ⁇ s (20 ° C.), the protein concentration is 80 mg / mL (relative to the total weight of the protein contained in the nutritional composition, milk The content of the protein concentrate is 100% by weight.), The lipid concentration was 56 mg / mL, and the carbohydrate concentration was 310 mg / mL. Each concentration of protein, lipid, and carbohydrate is a calculated value based on the composition.
  • This nutritional composition has a high unit energy amount, but has a low viscosity and is very easy to drink.
  • Example 4 To 250 L of hot water at about 60 ° C., 54 kg of milk protein concentrate with reduced calcium content (Fontera Japan Co., Ltd., composition is “Ca reduced MPC” in Table 1), 42 kg of rapeseed oil, monoglycerin fatty acid After blending (adding) 2.4 kg of ester, 150 kg of powdered dextrin, and the following mixture of minerals and vitamins in the weights shown below, and preliminarily emulsifying using a TK homomixer (manufactured by Primics Co., Ltd.) Furthermore, water was mix
  • TK homomixer manufactured by Primics Co., Ltd.
  • the mixture of mineral and vitamin is 830,000 ⁇ g RE of vitamin A, 6.7 g of vitamin D, 38.3 mg of vitamin E, 2.8 g of vitamin B1, 2.8 g of vitamin B2, 23.3 g of nicotinamide, 4.2 g vitamin B6, 8.3 g folic acid, 4.7 g vitamin B12, 8.3 g calcium pantothenate, 360 g vitamin C, 233 g potassium chloride, 308 g magnesium carbonate, 42 g ferrous sulfate Included.
  • This preliminary emulsion was passed through a steam injection sterilizer (SPX) and sterilized at 145 ° C. for 5 seconds. Thereafter, using a high-pressure homogenizer (manufactured by Sanwa Engineering Co., Ltd.), the first stage pressure was set to 50 kg / cm 2 (4.9 MPa), and the second stage pressure was set to 350 kg / cm 2 (34.3 MPa). And homogenized in two stages to obtain an emulsified liquid nutritional composition.
  • SPX steam injection sterilizer
  • the amount of each component of the nutritional composition is 9.4% by weight of protein (Ca-reduced MPC), 7.2% by weight of lipid (rapeseed oil), and carbohydrate (powder dextrin), based on the total weight of the nutritional composition. Was 25.7% by weight.
  • This nutritional composition has a unit energy amount of 2.4 kcal / mL, a viscosity of 82 mPa ⁇ s (20 ° C.), and a protein concentration of 90 mg / mL (based on the total weight of the protein contained in the nutritional composition, milk The content of the protein concentrate is 100% by weight.), The lipid concentration was 94 mg / mL, and the carbohydrate concentration was 318 mg / mL. Each concentration of protein, lipid, and carbohydrate is a calculated value based on the composition.
  • This nutritional composition has a high unit energy amount, but has a low viscosity and is very easy to drink.
  • This nutritional composition burns even if sterilized continuously for 4 hours at a processing rate of 100 L per hour for a high concentration of 2.0 kcal / mL or more (over 2.0 kcal / mL) It never happened. That is, compared with the case of using the “milk protein concentrate not subjected to the treatment for reducing the calcium content” described in Patent Documents 6 and 7, which clearly shows poor thermal stability. The thermal stability was improved.
  • Example 1 Milk protein concentrate not subjected to treatment for reducing calcium content (protein content: 80% by weight, manufactured by Fontera Japan Co., Ltd.) instead of milk protein concentrate with reduced calcium content used in Example 1
  • the composition is “MPC” in Table 1.)
  • a nutritional composition was obtained in the same manner as in Example 1 except that 337 g was added (added).
  • the amount of each component of the nutritional composition is 9.7% by weight of protein (MPC), 6.8% by weight of lipid (rapeseed oil), and 26% of carbohydrate (powder dextrin) based on the total weight of the nutritional composition. 0.6% by weight.
  • the unit energy amount of this nutritional composition is 2.4 kcal / mL, the viscosity is 428 mPa ⁇ s (25 ° C.), the protein concentration is 90 mg / mL (with respect to the total weight of the protein contained in the nutritional composition, milk The content of the protein concentrate is 100% by weight.), The lipid concentration was 90 mg / mL, and the carbohydrate concentration was 330 mg / mL. Each concentration of protein, lipid, and carbohydrate is a calculated value based on the composition.
  • the nutritional composition was highly viscous and difficult to swallow.
  • Comparative Example 2 169 g of the reduced calcium content milk protein concentrate (composition is “Ca reduced MPC” in Table 1) used in Example 1 was added (added), and sodium caseinate (protein content: 90% by weight) , Manufactured by Fontera Japan Co., Ltd.) was added (added) at 150 g in the same manner as in Example 1 to obtain a nutritional composition.
  • the amount of each component of the nutritional composition is 9.2% by weight of protein (4.9% by weight of Ca-reduced MPC, 4.3% by weight of casein sodium), lipid, based on the total weight of the nutritional composition (Rapeseed oil) was 6.8% by weight and carbohydrate (powder dextrin) was 26.6% by weight.
  • This nutritional composition has a unit energy amount of 2.4 kcal / mL, a viscosity of 557 mPa ⁇ s (25 ° C.), and a protein concentration of 90 mg / mL (based on the total weight of the protein contained in the nutritional composition, milk The content of the protein concentrate is 50% by weight.), The lipid concentration was 90 mg / mL, and the carbohydrate concentration was 330 mg / mL. Each concentration of protein, lipid, and carbohydrate is a calculated value based on the composition.
  • the nutritional composition was highly viscous and difficult to swallow.
  • the amount of each component of the nutritional composition is 9.2% by weight of protein (4.9% by weight of Ca-reduced MPC, 4.3% by weight of casein sodium), lipid, based on the total weight of the nutritional composition (Rapeseed oil) was 6.8% by weight and carbohydrate (powder dextrin) was 26.6% by weight.
  • the unit energy amount of this nutritional composition is 2.4 kcal / mL, the viscosity is 470 mPa ⁇ s (25 ° C.), and the protein concentration is 90 mg / mL (with respect to the total weight of the protein contained in the nutritional composition, milk The content of the protein concentrate is 50% by weight.), The lipid concentration was 90 mg / mL, and the carbohydrate concentration was 330 mg / mL. Each concentration of protein, lipid, and carbohydrate is a calculated value based on the composition.
  • the nutritional composition was highly viscous and difficult to swallow.
  • the nutritional composition of the present invention is particularly useful in medical institutions such as hospitals, welfare facilities such as childcare facilities and nursing care facilities.

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  • Polymers & Plastics (AREA)
  • Pediatric Medicine (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

Cette invention concerne une composition nutritive contenant des protéines, des lipides, des glucides, des vitamines, des minéraux et de l'eau. Ladite composition nutritive contient en tant que protéines un concentré de protéines de lait présentant une teneur en calcium réduite, sa valeur énergétique unitaire est supérieure ou égale à 2,0 kcal/mL, et sa viscosité est inférieure ou égale à 400 mPa · s.
PCT/JP2015/001660 2014-03-26 2015-03-24 Composition nutritive WO2015146151A1 (fr)

Priority Applications (3)

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JP2016510036A JP6586414B2 (ja) 2014-03-26 2015-03-24 栄養組成物
CN201580016418.4A CN106455671B (zh) 2014-03-26 2015-03-24 营养组合物
SG11201605753VA SG11201605753VA (en) 2014-03-26 2015-03-24 Nutrition composition

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JP2014062896 2014-03-26
JP2014-062896 2014-03-26

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WO2015146151A1 true WO2015146151A1 (fr) 2015-10-01

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JP2019140952A (ja) * 2018-02-19 2019-08-29 株式会社コンプ 経口摂取用栄養調整食品
JPWO2018179952A1 (ja) * 2017-03-30 2020-02-06 テルモ株式会社 高カロリー栄養組成物および包装体
JP2022511330A (ja) * 2018-05-21 2022-01-31 アグシア ビタミンｄ強化飲料水とその製造方法

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2021003006A (ja) * 2019-06-25 2021-01-14 テルモ株式会社 高カロリー栄養組成物

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JPH08196236A (ja) * 1995-01-19 1996-08-06 Terumo Corp 液状栄養食および高カロリー栄養剤
JPH10210951A (ja) * 1997-01-28 1998-08-11 Morinaga Milk Ind Co Ltd 液状流動食及び無菌高カロリー流動食
JP2000102344A (ja) * 1998-09-30 2000-04-11 Snow Brand Milk Prod Co Ltd 乳素材及びその製造方法
US20070020372A1 (en) * 2002-10-04 2007-01-25 Loh Jimbay P Non Gelling Milk Concentrates
JP2013530722A (ja) * 2010-07-16 2013-08-01 フォンテラ コ−オペレイティブ グループ リミティド 乳製品及びその製造方法

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NZ511095A (en) * 2001-04-12 2003-06-30 New Zealand Dairy Board Subjecting a milk protein concentrate to cation exchange depleting the calcium content to produce a gel

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JPH08196236A (ja) * 1995-01-19 1996-08-06 Terumo Corp 液状栄養食および高カロリー栄養剤
JPH10210951A (ja) * 1997-01-28 1998-08-11 Morinaga Milk Ind Co Ltd 液状流動食及び無菌高カロリー流動食
JP2000102344A (ja) * 1998-09-30 2000-04-11 Snow Brand Milk Prod Co Ltd 乳素材及びその製造方法
US20070020372A1 (en) * 2002-10-04 2007-01-25 Loh Jimbay P Non Gelling Milk Concentrates
JP2013530722A (ja) * 2010-07-16 2013-08-01 フォンテラ コ−オペレイティブ グループ リミティド 乳製品及びその製造方法

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPWO2018179952A1 (ja) * 2017-03-30 2020-02-06 テルモ株式会社 高カロリー栄養組成物および包装体
JP7116043B2 (ja) 2017-03-30 2022-08-09 テルモ株式会社 高カロリー栄養組成物および包装体
JP2019140952A (ja) * 2018-02-19 2019-08-29 株式会社コンプ 経口摂取用栄養調整食品
JP2022511330A (ja) * 2018-05-21 2022-01-31 アグシア ビタミンｄ強化飲料水とその製造方法

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SG10201808326QA (en) 2018-10-30
SG11201605753VA (en) 2016-08-30
JP6586414B2 (ja) 2019-10-02
JPWO2015146151A1 (ja) 2017-04-13
CN106455671A (zh) 2017-02-22
CN106455671B (zh) 2020-07-24

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