WO2016002903A1 - Composition nutritionnelle de type à dilution - Google Patents

Composition nutritionnelle de type à dilution Download PDF

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Publication number
WO2016002903A1
WO2016002903A1 PCT/JP2015/069196 JP2015069196W WO2016002903A1 WO 2016002903 A1 WO2016002903 A1 WO 2016002903A1 JP 2015069196 W JP2015069196 W JP 2015069196W WO 2016002903 A1 WO2016002903 A1 WO 2016002903A1
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Prior art keywords
nutritional composition
weight
present
composition
mpa
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PCT/JP2015/069196
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English (en)
Japanese (ja)
Inventor
義雄 外山
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株式会社明治
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Application filed by 株式会社明治 filed Critical 株式会社明治
Priority to SG11201700058QA priority Critical patent/SG11201700058QA/en
Priority to JP2016531456A priority patent/JP6621408B2/ja
Priority to CN201580036508.XA priority patent/CN106470561B/zh
Publication of WO2016002903A1 publication Critical patent/WO2016002903A1/fr

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  • the present invention relates to a dilution type nutritional composition, for example, a dilution type nutritional composition that can be stored for a long period of time, and a dilution type nutritional composition intended for patients with difficulty in swallowing and / or for tube feeding patients.
  • a person with difficulty swallowing contains liquid liquid foods with good fluidity, such as water or tea, it reaches the pharynx in a very short time. That is, in a person with difficulty in swallowing, if the pharynx is reached before the pharyngeal reflex appears, the liquid food may enter the trachea and cause aspiration. In addition, people who have trouble eating or chewing (difficulty in chewing) may swallow food without being chewed sufficiently, and may swallow.
  • a method for increasing the viscosity of the liquid food using a thickener or the like is effective for improving the liquid food for those having difficulty in swallowing and those having difficulty in chewing.
  • the nutritional composition (nutrient) should be applied using a nutrient (nasal cavity) tube (nasal tube administration), gastric fistula, intestinal fistula, etc.
  • a method of tube administration (tube feeding method) is generally used.
  • the feeding tube is inserted from the nasal cavity, it is necessary to make the diameter of the feeding tube narrow so as not to obstruct breathing (generally the outer diameter is 2 to 3 mm). Degree). And when making the diameter of a nutrient tube thin, it is necessary to suppress the viscosity of a nutrient composition low so that a nutrient composition may flow easily in the nutrient tube. However, if the viscosity of the nutritional composition is kept low, gastroesophageal reflux and diarrhea may occur, and the viscosity of the nutritional composition is increased moderately, and the nutritional composition is administered to patients over a long period of time. There was a need to do.
  • fistulas are surgically constructed in the esophagus, stomach and jejunum of patients, etc., and buttons and tubes are placed and nutritional compositions are administered. Therefore, it is possible to increase the diameter of the feeding tube.
  • the nutritional composition is directly administered into the stomach of the patient or the like.
  • gastroesophageal reflux is performed. The possibility of waking is known.
  • Patent Document 1 Japanese Patent Application Laid-Open No. 2007-137792
  • Patent Document 2 describes liquid foods for patients with gastric fistula. In the administration of these liquid foods and nutritional compositions, Assumes the use of a syringe or plunger pump.
  • liquid food with increased viscosity is effective for uses such as oral intake and tube administration (including enteral administration such as gastric fistula and intestinal fistula).
  • enteral administration such as gastric fistula and intestinal fistula.
  • WO2007 / 026474 describes a high-protein nutritional composition that can be easily introduced into a patient by various administration methods without losing the taste or flavor.
  • the viscosity at 25 ° C. is 400 to 7000 mPa ⁇ s, and it has been confirmed that it can be maintained for a long time at 6 months at that temperature.
  • WO2012 / 157571 describes a so-called high-concentration type liquid food that has high protein and low moisture content, with carrageenan and organic acid monoglycerides added (blended) as a thickener. .
  • a high concentration type nutritional composition such as high protein
  • the structure of the emulsification emulsion
  • the state of the emulsification is stabilized. Therefore, a nutritional composition that can withstand general use cannot be obtained.
  • high-concentration type nutritional compositions such as high protein are continuously administered to the elderly, there is a possibility of lifestyle-related diseases such as diabetes due to overnutrition. Therefore, there is a need for a diluted nutritional composition that stably maintains an emulsified state for long-term storage.
  • the liquid food described in WO2012 / 157571 is a so-called high-concentration type liquid food with high protein and low water content, and as shown in the comparative example of the present invention, this high-concentration type liquid food
  • a nutritional composition that can withstand general use could not be obtained because the cream separated during storage.
  • simply adding carrageenan or organic acid monoglyceride to the nutritional composition provides a stable water quality and high moisture content, so-called dilution type. Of liquid food could not be produced.
  • the present inventor has formulated carrageenan as a thickener in a nutritional composition in an amount of 0.1 to 0.5% by weight, and has a dextrose equivalent (DE) value of 11 to 29.
  • a nutritional composition having desirable characteristics by blending dextrin having a ratio of 5 to 7 sugars in the total sugar of dextrin with a dextrose equivalent (DE) value of 1.5 or more as a sugar composition.
  • the present invention was completed.
  • the present inventor has examined the milk protein material to be used, and by using a casein degradation product having a specific degradation rate in the nutritional composition, a nutritional composition having desirable emulsion stability and suitability for tube administration can be obtained.
  • the present invention has been found out and obtained.
  • the present inventor has examined a modified starch to be used, and found that a nutritional composition having desirable emulsion stability and suitability for tube administration can be obtained by using a specific modified starch in the nutritional composition.
  • the present invention has been completed.
  • the nutritional composition of the present invention it is possible to realize a nutritional composition (liquid food, enteral nutrient) that has good storage stability, low protein, and high water content, which could not be realized by the prior art. It is possible, and the nutritional composition of the present invention is effective for oral intake even for those who have difficulty in swallowing among patients whose daily intake of energy is restricted. Further, among the nutritional compositions of the present invention, those that form curd when mixed with artificial gastric juice, for example, those that form curd without water separation during protein coagulation, such as gastric fistula and intestinal fistula etc. It is effective for patients who want to replenish water and avoid diarrhea at the same time because it is considered that it is difficult to cause diarrhea because it coagulates in the stomach and coagulates without water separation. .
  • the nutritional composition having a non-Newtonian viscosity index of 0.3 or more and less than 1.0 is suitable for tube feeding methods such as nasal tube administration, as well as gastric fistula and intestinal fistula. It has the characteristics (physical properties) that are suitable for direct administration into the stomach by applying the natural dripping method in tube feeding, with a protein content of 1 to 10% by weight and a water content of 70 to 95% by weight. It can be used as a diluted nutritional composition for patients with tube feeding such as nasal tube administration. At this time, the nutritional composition is close to Newtonian fluid and can be administered without stopping even when the natural dripping method is applied.
  • the nutritional composition can be administered slowly by applying the natural dripping method, problems such as gastroesophageal reflux are unlikely to occur.
  • problems such as gastroesophageal reflux are unlikely to occur.
  • the nutritional compositions of the present invention having a non-Newtonian viscosity index of 0.3 or more and less than 1.0, those that form a card when mixed with artificial gastric juice, for example, those that form a card without water separation when the protein coagulates, When used in tube feeding methods such as fistula and intestinal fistula, it is thought that diarrhea is unlikely to occur because it coagulates in the stomach, for example, coagulates without water separation in the stomach.
  • a nutritional composition having a non-Newtonian viscosity index (0.1 or more) of less than 0.3 is obtained by using a syringe or plunger pump in a tube feeding method such as gastric fistula or intestinal fistula. It has properties (physical properties) suitable for direct administration into the stomach, has a protein content of 1 to 10% by weight and a water content of 70 to 95% by weight. It can be used as a diluted nutritional composition for patients.
  • compositions of the present invention having a non-Newtonian viscosity index (0.1 or more) of less than 0.3, those that form a card when mixed with artificial gastric juice, for example, those that form a card without water separation during protein coagulation, It is considered that diarrhea is unlikely to occur when used for tube feeding such as wax and intestinal fistula.
  • the nutritional compositions of the present invention having a non-Newtonian viscosity index (0.1 or more) of less than 0.3, those that do not form a card when mixed with artificial gastric juice are associated with the fact that they do not coagulate or are difficult to coagulate in the stomach. It is considered that it is easily digested and absorbed in the intestinal tract.
  • the nutritional composition of the present invention has the property that the viscosity increases (thickens) when heated (sterilized), and the viscosity is increased before homogenizing the raw material liquid and before heating (sterilized). Since it is a low liquid, it is easy to fill a container such as a soft bag (pouch bag), a brick pack (paper container), or a can container.
  • the nutritional composition of the present invention was manufactured in a hygienic state when the container was filled in a liquid with a low viscosity and then heated (sterilized) by a retort treatment or the like to become a semisolid with a high viscosity.
  • a nutritional composition for oral ingestion and tube administration for example, direct administration into the stomach using a natural dropping method
  • the present invention includes the following. [1] (i) A dextrose equivalent (DE) value of 11 to 29, and a ratio of 5 to 7 sugars in the total sugar of dextrin as a sugar composition multiplied by 1.5 to the dextrose equivalent (DE) value A nutritional composition comprising dextrin as described above, and (ii) 0.1 to 0.5 wt% carrageenan as a thickener, and (iii) 1 to 10 wt% protein.
  • DE dextrose equivalent
  • DE dextrose equivalent
  • modified starch comprises modified starch having an average particle size of 1 to 10 ⁇ m.
  • the nutritional composition according to 9 or 10 which does not form a card when mixed with artificial gastric juice (pH 1.2).
  • the nutritional composition according to any one of 1 to 12 wherein the calorific value is 0.5 to 1.5 kcal / ml.
  • a method for producing a nutritional composition comprising the following steps: (A) (i) A dextrose equivalent (DE) value of 11 to 29, and a ratio of 5 to 7 sugars in the total sugar of dextrin as a sugar composition multiplied by 1.5 to the dextrose equivalent (DE) value Dextrin, and (ii) 0.1 to 0.5% by weight of carrageenan as a thickener, and (iii) mixing a composition containing 1 to 10% by weight of protein; (b) homogenizing the composition; and (c) heat sterilizing the composition.
  • DE dextrose equivalent
  • DE dextrose equivalent
  • a method for producing a nutritional composition comprising the following steps: (A) (i) a dextrin having a dextrose equivalent (DE) value of 11 to 29 and a sugar composition comprising 45 to 90% by weight of monosaccharide to heptosaccharide in the total sugar of the dextrin, and (ii) 0.1 to 0.5% by weight of carrageenan as a thickener, and (iii) mixing a composition containing 1 to 10% by weight of protein; (b) homogenizing the composition; and (c) heat sterilizing the composition.
  • the protein comprises a casein degradation product having an amino nitrogen (AN) / total nitrogen (TN) weight ratio of 4.5 to 10%.
  • the production method according to 16 or 17, wherein the protein comprises a collagen peptide or a casein degradation product having an AN / TN weight ratio of 10 to 50%.
  • the modified starch comprises modified starch having an average particle size of 1 to 10 ⁇ m.
  • the production method according to any of 16 to 21, wherein the nutritional composition forms a card when mixed with artificial gastric fluid (pH 1.2).
  • the production method according to any of 16 to 21, wherein the nutritional composition does not form a card when mixed with artificial gastric fluid (pH 1.2).
  • the nutritional composition of the present invention realizes a nutritional composition (liquid food, tube feeding) that has a good storage stability, a low protein, and a high water content, which could not be realized by the prior art. Is possible.
  • the nutritional composition of the present invention is also effective for oral intake for those who have difficulty in swallowing among patients whose daily intake of energy is restricted. In other words, the nutritional composition of the present invention is effective for oral intake even for elderly healthy persons who may have aspiration.
  • the nutritional composition having a non-Newtonian viscosity index of 0.3 or more and less than 1.0 is suitable for tube feeding methods such as nasal tube administration, as well as gastric fistula and intestinal fistula. It has the characteristics (physical properties) that are suitable for direct administration into the stomach by applying the natural dripping method in tube feeding, with a protein content of 1 to 10% by weight and a water content of 70 to 95% by weight. It can be used as a diluted nutritional composition for patients with tube feeding such as nasal tube administration.
  • doctors, nurses, caregivers, caregivers, etc. who actually administer to patients etc. in clinical and nursing care sites by administering to patients etc. by tube feeding etc.
  • the nutritional composition is close to Newtonian fluid and can be administered without stopping even when the natural dripping method is applied. If the nutritional composition can be administered slowly by applying the natural dropping method, problems such as diarrhea and gastroesophageal reflux are unlikely to occur.
  • the nutritional compositions of the present invention having a non-Newtonian viscosity index of 0.3 or more and less than 1.0, those that form a card when mixed with artificial gastric juice, for example, those that form a card without water separation when the protein coagulates, It is preferable because it is less likely to cause diarrhea when used for tube feeding such as wax and intestinal wax.
  • a nutritional composition having a non-Newtonian viscosity index (0.1 or more) of less than 0.3 is obtained by using a syringe or plunger pump in a tube feeding method such as gastric fistula or intestinal fistula.
  • a tube feeding method such as gastric fistula or intestinal fistula.
  • Patients with tube feeding, such as nasal tube administration, with a protein content of 1 to 10% by weight and a water content of 70 to 95% by weight, with properties (physical properties) suitable for direct administration into the stomach Can be used as a diluted type nutritional composition.
  • the nutritional compositions of the present invention having a non-Newtonian viscosity index of (0.1 or more) less than 0.3, those that form a card when mixed with artificial gastric fluid, such as those that form a card without water separation when the protein coagulates, It is preferable because it hardly causes diarrhea when used for tube feeding such as gastric fistula and intestinal fistula.
  • the nutritional compositions of the present invention having a non-Newtonian viscosity index (0.1 or more) of less than 0.3, those which do not form a card when mixed with artificial gastric juice are preferred because they are readily digested and absorbed in the intestinal tract.
  • the nutritional composition of the present invention has the property that the viscosity increases (thickens) when heated (sterilized), and the viscosity is increased before homogenizing the raw material liquid and before heating (sterilized). Since it is a low liquid, it is easy to fill a container such as a soft bag (pouch bag), a brick pack (paper container), or a can container.
  • the nutritional composition of the present invention becomes a liquid or semi-solid with a high viscosity when it is heated (sterilized) by retorting after filling the container with the liquid having a low viscosity.
  • the nutritional composition of the present invention despite the low content of the thickener, it is heated (sterilized) by retort treatment, etc., so that the viscosity when a care-related person or the like is actually administered to a patient or the like Can be effectively improved.
  • the nutritional composition of the present invention is a low-protein, high-moisture content, diluted type that can stably maintain an emulsified state and has good storage stability. Can be saved.
  • the nutritional composition of the present invention has various advantages because it can be stored for a long period of time.
  • the nutritional composition of the present invention is manufactured in advance at a commercial scale factory, etc., and immediately before these are actually administered to patients etc. Therefore, it is not necessary to prepare a product having a high viscosity (by errand), so that the physical burden on a caregiver can be effectively reduced.
  • the nutritional composition of the present invention can be produced in large quantities at a commercial scale factory, the composition (composition), physical properties, quality, etc. can be controlled to a certain level. When actually administered to a patient or the like, it is possible to suppress or prevent fluctuations in the state of nutrition or absorption when the patient or the like actually ingests.
  • the nutritional composition of the present invention is a nutritional composition that contains carrageenan as a thickener and further contains dextrin of a predetermined quality.
  • the carrageenan content is preferably 0.1 to 0.5% by weight.
  • the nutritional composition of the present invention has a protein content of 1-10% by weight and a moisture content of 70-95% by weight.
  • the nutritional composition of the present invention further comprises modified starch and / or tamarind gum.
  • the nutritional composition of the present invention includes a casein degradation product having a specific degradation rate as a protein.
  • a nutritional composition having a non-Newtonian viscosity index of 0.3 or more and less than 1.0 is suitable for a tube feeding method such as nasal tube administration, gastrostomy and intestinal
  • a tube feeding method such as wax
  • the natural drop method is applied and the properties (physical properties) are suitable for direct administration into the stomach.
  • the protein content is 1 to 10% by weight and the water content is 70 to 95%. It can be used as a diluted type nutritional composition for patients with tube feeding such as nasal tube administration.
  • doctors, nurses, caregivers, caregivers, etc. who actually administer to patients etc. in clinical and nursing care sites by administering to patients etc. by tube feeding etc.
  • the nutritional composition is close to Newtonian fluid and can be administered without stopping even when the natural dripping method is applied. If the nutritional composition can be administered slowly by applying the natural dropping method, problems such as diarrhea and gastroesophageal reflux are unlikely to occur.
  • the nutritional compositions of the present invention having a non-Newtonian viscosity index of 0.3 or more and less than 1.0, those that form a card when mixed with artificial gastric juice, such as those that form a card without water separation when the protein coagulates, When used for tube feeding such as intestinal fistula, diarrhea is unlikely to occur.
  • a nutritional composition having a non-Newtonian viscosity index (0.1 or more) of less than 0.3 is obtained by using a syringe or plunger pump in a tube feeding method such as gastric fistula or intestinal fistula.
  • a tube feeding method such as gastric fistula or intestinal fistula.
  • Patients with tube feeding, such as nasal tube administration, with a protein content of 1 to 10% by weight and a water content of 70 to 95% by weight, with properties (physical properties) suitable for direct administration into the stomach Can be used as a diluted type nutritional composition.
  • compositions of the present invention having a non-Newtonian viscosity index (0.1 or more) of less than 0.3, those that form a card when mixed with artificial gastric juice, for example, those that form a card without water separation during protein coagulation, It is considered that diarrhea is unlikely to occur when used for tube feeding such as wax and intestinal fistula.
  • compositions of the present invention having a non-Newtonian viscosity index (0.1 or more) of less than 0.3, those that do not form a card when mixed with artificial gastric juice are readily digested and absorbed easily in the intestinal tract.
  • the nutritional composition of the present invention is liquid unless otherwise specified, and is not semi-solid or solid.
  • Dextrin is also known as British gum, starch gum, or Dextrine. Dextrins are classified by dextrose equivalent (DE) values.
  • the dextrose equivalent (DE) value is an index of the degree of saccharification. Reducing sugar contained in a certain dextrin is converted into dextrose, and the ratio of dextrose in the total solid content of this dextrin is expressed as weight%. For example, dextrose has a DE value of 100 and maltodextrin with a DE value of 10 has a saccharification degree of 10% by weight.
  • the DE value can be measured by a known method such as the lane method (for example, Dziedzic, S. Z. et al. (1995).
  • the dextrin used in the nutritional composition of the present invention 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.
  • 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 lower limit value and the upper limit value of the DE value are described, all combinations of “(lower limit value) to (upper limit value)” are included as appropriate.
  • the dextrin used in the nutritional composition of the present invention has a DE value of 11 to 29, 11 to 28, 11 to 27, 12 to 29, 12 to 28, 12 to 27, 13 to 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 to 27.
  • the dextrin used in the nutritional composition of the present invention is a mixture of one or more types, and in the case of a plurality of types of mixtures, the weighted average of DE values of various dextrins is calculated by the mixing ratio, and the calculated value is the above-mentioned value It only needs to correspond to the DE value.
  • dextrose and glucose described in the specification of the present invention have the same meaning.
  • one component of ⁇ -glucose in the dextrin is a monosaccharide (G1)
  • a component obtained by polymerizing two ⁇ -glucoses is a disaccharide (G2)
  • a component obtained by polymerizing n ⁇ -glucoses Expressed as n-sugar (Gn) (n is an integer such as 1, 2, 3, 4, 5, 6, 7, 8 ).
  • Gn n is an integer such as 1, 2, 3, 4, 5, 6, 7, 8 .
  • the ratio of monosaccharides to all saccharides in the dextrin is expressed in wt%
  • the ratio of disaccharides is expressed in wt%
  • the ratio of n sugars is expressed in wt%.
  • components in which ⁇ -glucose is polymerized by 8 or more can be collectively expressed as 8 sugars or more (G8 +).
  • the sugar composition can be expressed as a ratio of each component of monosaccharide to 7 sugars and 8 sugars or more in all sugars in the dextrin.
  • a dextrin of a predetermined quality has a DE value of 11 to 29, and the ratio of pentasaccharide to saccharide of all sugars in the dextrin as a sugar composition is multiplied by 1.5 to the DE value.
  • 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, 27 or less, such as 11 to 29, such as 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 5-7 sugars in the total sugar in the dextrin as the sugar composition It is greater than or equal to the value obtained by multiplying the DE value by 1.5, greater than or equal to 1.6, or greater than or equal to 1.7.
  • dextrin L-SPD Showa Sangyo
  • a DE value of 16.5 is greater than 24.75, which is a value obtained by multiplying 1.5
  • dextrin L-SPD is a dextrin of a predetermined quality.
  • the index B / A can be very large. There is no upper limit. If the upper limit of B / A is represented, it is 30, 25, 20, 15, 10, 5, 4, 3. Therefore, the ratio of pentasaccharide to heptosaccharide in the total sugar in the dextrin used in the present invention is, for example, a DE value less than or equal to 30, a value less than or equal to 25, a value less than or equal to 20, Less than or equal to 10, less than or equal to 10, less than or equal to 5, less than or equal to 5, less than or equal to 4, or less than or equal to 3.
  • the ratio of 5 sugars to 7 sugars in all the sugars in the dextrin used in the nutritional composition of the present invention is a value obtained by multiplying the DE value by, for example, a value obtained by multiplying 1.5 by 30; Number multiplied by 25-Number multiplied by 25, Number multiplied by 1.5-Number multiplied by 20-Number multiplied by 1.5-Number multiplied by 15-Number multiplied by 1.5-Number multiplied by 10-Value multiplied by 1.5 Number multiplied by 5, number multiplied by 1.6, number multiplied by 30, number multiplied by 1.6, number multiplied by 25, number multiplied by 1.6, number multiplied by 20, number multiplied by 1.6 Number that is multiplied by 15 Number that is multiplied by 1.6 Number that is multiplied by 10 Number that is multiplied by 1.6 Number that is multiplied by 5 Number that is multiplied by 1.7 Number that is multiplied by 30 Number that is
  • the dextrin of a predetermined quality has a dextrose equivalent (DE) value of 11 to 29, and the ratio of monosaccharide to 7 sugar in the total sugar in the dextrin is 45% to 90% as the sugar composition.
  • % Dextrin a dextrose equivalent
  • 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, such as 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 monosaccharide to 7 sugar in the total sugar in the dextrin as the sugar composition 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%.
  • dextrin L-SPD Showa Sangyo Co., Ltd.
  • the ratio of monosaccharides to 7 sugars in all sugars in the dextrin is 84% as the sugar composition.
  • the dextrin used in the nutritional composition of the present invention is not limited in origin or type as long as it is a dextrin of a predetermined quality. Commercially available dextrin can also be used in the nutritional composition of the present invention as long as it is of a predetermined quality.
  • the sugar composition of dextrin can be measured by known techniques such as thin layer chromatography and gel filtration chromatography using a cation exchange column.
  • Examples of dextrins with a sugar composition of 45-90% of monosaccharides to 7 sugars in all the sugars in dextrin are L-SPD (Showa Sangyo), M-SPD (Showa Sangyo) , K-SPD (Showa Sangyo), but not limited to this.
  • the nutritional composition of the present invention contains 3% by weight, 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 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, 11.5% by weight % Dextrin, 11 wt% or less, 10.5 wt% or less, or 10 wt% or less of a predetermined quality dextrin is included.
  • the nutritional composition of the present invention contains 3-15% by weight, 3.5-15% by weight, 3-14% by weight, 3.5-14% by weight, 3-13% by weight, 3.5-13% by weight.
  • a thickener is included in the nutritional composition of the present invention.
  • production examples using carrageenan, tamarind gum and modified starch were shown, but the thickener used in the nutritional composition of the present invention is not limited to this, and heat sterilization is performed.
  • a known thickener also referred to as a gelling agent, a stabilizer, a thickening stabilizer, or a paste
  • the thickener used for the nutritional composition of the present invention can be one or more.
  • carrageenan and tamarind gum can be used in combination as a thickener used in the nutritional composition of the present invention, or carrageenan and modified starch can be used in combination.
  • the nutritional composition of the present invention includes 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 thickener.
  • the nutritional composition of the present invention includes 4.0 wt% or less, 3.5 wt% or less, 3 wt% or less, 2.5 wt% or less, 2.0 wt% or less, 1.5 wt% or less, 1.0 wt% or less, 0.5 wt% or less, 0.45 Include thickeners up to wt%, up to 0.4 wt%, or up to 0.35 wt%.
  • this includes all combinations of “(lower limit value) to (upper limit value)” as appropriate. To do.
  • the nutritional composition of the present invention contains 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, 0.1 to 1.5% by weight.
  • the nutritional composition of the present invention includes carrageenan as a thickener.
  • the carrageenan used in the nutritional composition of the present invention is not limited in origin or type.
  • Carrageenans include, for example, ⁇ -carrageenan, ⁇ -carrageenan, ⁇ -carrageenan, and any combination of other carrageenans.
  • the nutritional composition of the present invention includes 0.1% or more, 0.125% or more, 0.15% or more, 0.175% or more, 0.2% or more, 0.225% or more, or 0.25% or more carrageenan.
  • the nutritional composition of the present invention includes 0.5% or less, 0.45% or less, 0.4% or less, or 0.35% or less of carrageenan.
  • this includes all combinations of “(lower limit value) to (upper limit value)” as appropriate.
  • the nutritional composition of the present invention contains 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, 0.15 to 0.45% by weight. %, 0.15 to 0.40 wt%, 0.15 to 0.35 wt%, 0.2 to 0.5 wt%, 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%, Include 0.25 to 0.40 wt%, 0.25 to 0.35 wt%, or 0.3 wt% carrageenan.
  • carrageenan When carrageenan is included in an amount exceeding 0.5% by weight, the emulsification of the nutritional composition of the present invention becomes unstable, which is not preferable. If carrageenan is included in an amount of less than 0.1% by weight, the nutritional composition of the present invention is not preferred because it does not thicken.
  • the nutritional composition of the present invention can further contain modified starch as a thickener.
  • modified starch used in the nutritional composition of the present invention is not limited in origin or type.
  • Modified starches include soluble starches, British starches, oxidized starches, starch esters, starch ethers, particulate fine starches and any combination of other modified starches.
  • examples of the fine-particle starch include modified starch having an average particle size of 1 to 10 ⁇ m, 2 to 8 ⁇ m, 3 to 6 ⁇ m, for example, an average particle size of 4 to 5 ⁇ m.
  • the average particle size of the starch particles is determined by observing the starch sample in the solution with a scanning electron microscope or optical microscope, measuring the particle size of a certain number of randomly selected starch particles in the solution, and calculating the arithmetic mean value thereof. Can be calculated and determined.
  • the particle diameter in this case is a sphere equivalent diameter that is the size of a spherical particle that is equal to the projected area of the particle.
  • Commercially available modified starch can also be used for the nutritional composition of the present invention, and examples include, but are not limited to, Fine Snow (Joetsu Starch Co., Ltd.).
  • the nutritional composition of the present invention can include 0.01% or more, 0.05% or more, 0.1% or more, 0.2% or more, or 0.23% or more of modified starch.
  • the nutritional composition of the present invention may contain 5% or less, 4% or less, 3% or less, 2% or less, or 1.9% or less of modified starch.
  • an upper limit value and a lower limit value of modified starch % by weight are described, this includes all combinations of “(lower limit value) to (upper limit value)” as appropriate. .
  • the nutritional composition of the present invention contains 0.01 to 5.0 wt%, 0.01 to 4.0 wt%, 0.01 to 3.0 wt%, 0.01 to 2.0 wt%, 0.01 to 1.9 wt%, 0.05 to 5.0 wt%.
  • the nutritional composition of the present invention can further contain tamarind gum as a thickener.
  • the tamarind gum used in the nutritional composition of the present invention is not limited in origin or type. Commercially available tamarind gum can also be used in the nutritional composition of the present invention.
  • the nutritional composition of the present invention can include 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 can include 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.
  • the nutritional composition of the present invention contains 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, 0.15 to 0.45% by weight.
  • % 0.15 to 0.40 wt%, 0.15 to 0.35 wt%, 0.2 to 0.5 wt%, 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 may be included.
  • the nutritional composition of the present invention can further contain an emulsifier for the purpose of stabilizing the emulsified state.
  • an emulsifier for the purpose of stabilizing the emulsified state.
  • a known emulsifier such as a commercially available emulsifier can be used.
  • the emulsifier used in the nutritional composition of the present invention is not limited in origin or type.
  • emulsifiers include glycerin fatty acid esters, organic acid monoglycerides (monoglycerides such as acetic acid, lactic acid, citric acid, succinic acid, and diacetyltartaric acid), polyglycerin fatty acid esters, propylene glycol fatty acid esters, polyglycerin condensed ricinoleic acid esters, and sorbitan fatty acids.
  • Esters sucrose fatty acid esters, lecithin, soybean lysolecithin and the like.
  • Commercially available emulsifiers can also be used in the nutritional composition of the present invention.
  • the emulsifier used in the nutritional composition of the present invention comprises diacetyltartaric acid monoglyceride.
  • the nutritional composition of the present invention includes 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, 0.07 to 0.6% by weight, 0.07 to 0.5 wt% or 0.05 to 0.5 wt% emulsifier can be included.
  • the lower limit value and the upper limit value of the emulsifier % by weight
  • this includes all combinations of “(lower limit value) to (upper limit value)” as appropriate.
  • the nutritional composition of the present invention can optionally contain known food ingredients and food additives as long as the effects of the present invention are not impaired.
  • the protein used in the nutritional composition of the present invention is not limited in origin or type as long as it is a food raw material containing protein.
  • the protein include milk-derived protein (such as casein), soybean-derived protein, wheat-derived protein, livestock meat, fish meat, chicken egg, and pig skin-derived protein.
  • Food ingredients containing commercially available proteins milk protein concentrate (MPC), whey protein concentrate, sodium caseinate, skim milk powder, whole milk powder, whey powder, milk protein degradation product (casein degradation product with specific degradation rate) , Whey protein degradation products, etc.
  • collagen peptides include, but are not limited to, collagen peptides derived from pigs, cows, chickens, fish and the like.
  • the protein used in the nutritional composition of the present invention is one kind or a mixture of plural kinds.
  • the protein used in the nutritional composition of the present invention can be a casein protein degradation product having a specific degradation rate.
  • the degree of protein hydrolysis can be expressed by the ratio of amino nitrogen (AN) to total nitrogen (TN) of the sample (AN / TN).
  • AN / TN is expressed as a percentage of the weight ratio (0% to 100%). Proteins that are not hydrolyzed have exposed amino groups, so the protein AN / TN values are usually greater than zero. The AN / TN of the hydrolyzed protein is increased compared to the AN / TN of the undegraded protein.
  • the casein proteolysate that can be used in the nutritional composition of the present invention has an AN / TN of 4.5 to 10%, such as 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%.
  • the casein proteolysate that can be used in the nutritional composition of the present invention has an AN / TN of 10 to 50%, such as 10 to 40%, 10 to 30%.
  • AN / TN (%) can be determined by quantifying the amino nitrogen of the sample and quantifying the total nitrogen.
  • the method for quantifying amino nitrogen include the Van Slyke method, the Sorensen method (formol titration method), and the ninhydrin colorimetric method.
  • the method for quantifying total nitrogen include the Kjeldahl method, the improved Kjeldahl method, the Reco method, the Dumas method, and the combustion analysis method.
  • AN / TN is described by AN value determined by the Formol titration method and TN determined by the Kjeldahl method.
  • the casein proteolysate can be obtained by any known method such as acid hydrolysis and / or enzymatic degradation of casein and, if necessary, subsequent separation such as ultrafiltration.
  • a commercially available casein hydrolyzate may be used, or a mixture of plural kinds may be used.
  • the nutritional composition of the present invention can contain 1% by weight or more, 2% by weight or more, 3% by weight or more, or 3.5% by weight or more protein.
  • the nutritional composition of the present invention can contain 10% or less, 8% or less, 6% or less, 5.5% or less, or 5.4% or less protein by weight.
  • this includes all combinations of “(lower limit) to (upper limit)” as appropriate. . That is, in one embodiment, the nutritional composition of the present invention contains 1-10% by weight, 1-8% by weight, 1-6% by weight, 1-5.5% by weight, 1-5.4% by weight, 2-10% by weight.
  • %, 2-8 wt%, 2-6 wt%, 2-5.5 wt%, 2-5.4 wt%, 3-10 wt%, 3-8 wt%, 3-6 wt%, 3-5.5 wt%, 3 to 5.4 wt%, 3.5 to 10 wt%, 3.5 to 8 wt%, 3.5 to 6 wt%, 3.5 to 5.5 wt%, or 3.5 to 5.4 wt% protein may be included.
  • Saccharides can be included in the nutritional composition of the present invention. If the saccharide
  • Examples of carbohydrates include polysaccharides such as cellulose, glucomannan, and glucan, chitins, fructooligosaccharides, galactooligosaccharides, mannan oligosaccharides, sucrose, low molecular weight polysaccharides, low molecular weight cellulose, and low molecular weight glucomannans. is there.
  • the nutritional composition of the present invention may contain 1.0-6.0% by weight, or 2.0-5.0% carbohydrates.
  • the moisture composition of the present invention can contain moisture.
  • the nutritional composition of the present invention has a low protein, water content of 70% by weight or more, can be stably maintained in an emulsified state, and has good storage stability over a long period of time (( A high-viscosity nutrient composition (liquid food, enteral nutrient) that can be stored at room temperature or refrigerated was able to be realized.
  • the nutritional composition of the present invention can 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 can contain 95% by weight or less, 90% by weight or less, or 85% by weight or less of water.
  • the moisture content of the nutritional composition of the present invention is, for example, 70 to 95% by weight, 70 to 90% by weight, 70 to 85% by weight, 73 to 95% by weight, 73 to 90% by weight, 73-85 wt%, 75-95 wt%, 75-90 wt%, or 75-85 wt% moisture may be included. If the water content is more than 95% by weight, the nutritional composition of the present invention is not preferred because it does not thicken.
  • the amount of heat (energy) of the nutritional composition of the present invention can be adjusted by appropriately including proteins, lipids and carbohydrates.
  • the nutritional composition of the present invention may contain, for example, an amount corresponding to 1 to 10 g / 100 g, preferably 2 to 6 g / 100 g of protein.
  • the nutritional composition of the present invention may contain lipids in an amount equivalent to, for example, 1 to 10 g / 100 g, preferably 2 to 6 g / 100 g.
  • the nutritional composition of the present invention may contain a carbohydrate in an amount corresponding to, for example, 1 to 10 g / 100 g, preferably 2 to 6 g / 100 g.
  • the nutritional composition of the present invention appropriately contains proteins, lipids, and carbohydrates, so that the calorie (energy) of the nutritional composition of the present invention is, for example, 0.5 kcal / ml or more, 0.55 kcal / ml or more, 0.6 kcal / It can be adjusted to more than ml, 0.65kcal / ml or more, 0.70kcal / ml or more.
  • heat amount of the nutrition composition of this invention can be adjusted with 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, for example.
  • the calorific value of the nutritional composition of the present invention is 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 to 0.95 kcal / 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, 0.65-1.3kcal / ml 0.65 to 1.1 kcal / ml, 0.65 to 0.99 kcal / ml, 0.65 to 0.95
  • the specific gravity of the nutritional composition of the present invention can be adjusted by appropriately including proteins, lipids and carbohydrates.
  • the specific gravity of the nutritional composition of the present invention can be 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.
  • this includes all combinations of “(lower limit value) to (upper limit value)” as appropriate. That is, in one embodiment, the specific gravity of the nutritional composition of the present invention can be 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.
  • the specific gravity varies depending on the temperature, but the specific gravity in the specification of the present invention refers to the specific gravity at 20 ° C.
  • those having a non-Newtonian viscosity index of 0.3 or more and less than 1.0 are Newtonian fluids whose shear fluidization characteristics are suppressed to be low for viscosity compared to typical non-Newtonian fluids. It has characteristics close to.
  • those having a non-Newtonian viscosity index of 0.3 or more and less than 1.0 are suitable for tube feeding methods such as nasal tube administration without stopping dripping, as well as gastric and intestinal fistulas. In the tube feeding method such as the above, it is possible to directly administer to the stomach by applying the natural dropping method.
  • 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 lower, 7.3 or lower, 7.0 or lower, 6.8 or lower, 6.7 or lower, 6.6 or lower, or 6.5 or lower.
  • the pH of the nutritional composition of the present invention is 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, 5.0 to 7.5, 5.0 to 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
  • the manufacturing method of the present invention can be applied to the manufacturing method of the nutritional composition of the present invention.
  • the container can be filled and sterilized by heating with a retort sterilizer or the like.
  • Some or all of the raw materials can be prepared and homogenized as necessary before heat sterilization.
  • the manufacturing method of the present invention can be applied to the manufacturing method of the nutritional composition of the present invention.
  • necessary raw materials are prepared, homogenized and then heat sterilized, or heat sterilized and then homogenized, and then sterilized soft bag (pouch bag), brick pack (paper container), can container Can be filled into a container.
  • heat sterilization conditions in the production of the nutritional composition of the present invention known heat sterilization conditions for general foods can be applied, and heat sterilization can be performed using a conventional apparatus.
  • 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 seconds Sterilization, or 121-124 ° C x 5-20 minutes, 105-140 ° C x 15 seconds-20 minutes sterilization, retort (pressure heating) sterilization, high pressure steam sterilization, etc. can be used. It is not limited.
  • the heat sterilization can be preferably performed 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 synonymously.
  • retort sterilization is used as one aspect of heat sterilization.
  • the viscosity of the nutritional composition of the present invention can be measured by a conventional method.
  • the viscosity of the nutritional composition of the present invention can be measured using a B-type viscometer (for example, a B-type viscometer, 20 to 85 ° C. , Measured at 12 rpm).
  • the B-type viscometer is one type of rotational viscometer, and is a viscometer that rotates an inner cylinder at a constant speed in a measurement sample and measures the force received by the inner cylinder itself.
  • the B-type viscometer is also called a Brookfield viscometer, and these terms are interchangeable.
  • a viscoelasticity measuring device PhysicaPhysMCR301 (Anton Paar) is used, a 25 mm diameter parallel plate is used, GAP 1 mm, 25 ° C., shear rate 0.1-100 / It can also be measured under the conditions of s.
  • the viscosity at a shear rate of 10 / s or 12 / s is 20 ⁇ mPa ⁇ s or more, 30 ⁇ mPa ⁇ s or more, 40 ⁇ mPa ⁇ s or more, 50 ⁇ mPa ⁇ s or more, 60 ⁇ mPa. ⁇ S or more, 70 mPa ⁇ s or more, 80 mPa ⁇ s or more, 90 mPa ⁇ s or more, 100 mPa ⁇ s or more, 110 mPa ⁇ s or more, 120 mPa ⁇ s or more, 130 ⁇ mPa ⁇ s or more, 140 mPa ⁇ s As described above, they are 150 ⁇ mPa ⁇ s or more, 160 ⁇ mPa ⁇ s or more, 170 ⁇ mPa ⁇ s or more, 180 ⁇ mPa ⁇ s or more, 190 ⁇
  • the viscosity at a shear rate of 10 / s or 12 / s is 3800 ⁇ mPa ⁇ s or less, 3000 ⁇ mPa ⁇ s or less, 2800 ⁇ mPa ⁇ s or less, 2600 ⁇ mPa ⁇ s or less, or 2500 mPa ⁇ s or less.
  • this includes all combinations of “(lower limit value) to (upper limit value)” as appropriate.
  • the viscosity at a shear rate of 10 / s or 12 / s is 20 to 3800 mPa ⁇ s, 30 to 3800 PamPa ⁇ s, 40 to 3800 mPa ⁇ s.
  • the viscosity with a B-type viscometer is 20 ⁇ mPa ⁇ s or more, 30 ⁇ mPa ⁇ s or more, 40 ⁇ mPa ⁇ s or more, 50 ⁇ mPa ⁇ s or more, 60 mPa ⁇ s or more, 70 mPa ⁇ s or more, 80 mPa ⁇ s or more, 90 mPa ⁇ s or more, 100 mPa ⁇ s or more, 110 mPa ⁇ s or more, 120 mPa ⁇ s or more, 130 mPa ⁇ s or more, 140 mPa ⁇ s s or more, 150 mPa ⁇ s or more, 160 mPa ⁇ s or more, 170 mPa ⁇ s or more, 180 mPa ⁇ s or more, 190
  • the viscosity (using a 12 rpm rotor, 20 ° C.) with a B-type viscometer is 3000 ⁇ mPa ⁇ s or less, 2800 ⁇ mPa ⁇ s or less, or 2600 ⁇ mPa ⁇ s or less.
  • this includes all combinations of “(lower limit value) to (upper limit value)” as appropriate.
  • the viscosity with a B-type viscometer (using a 12 rpm rotor, 20 ° C.) is 20 to 3000 ⁇ mPa ⁇ s, 30 to 3000 ⁇ mPa ⁇ s, 40 to 3000 ⁇ mPa. ⁇ S ⁇ 50 ⁇ 3000 mPa ⁇ s ⁇ 100 ⁇ 3000 mPa ⁇ s ⁇ 200 ⁇ 3000 mPa ⁇ s ⁇ 20 ⁇ 2800 mPa ⁇ s ⁇ 200 ⁇ 2800 mPa ⁇ s ⁇ 20 ⁇ 2600 mPa ⁇ s ⁇ 200 ⁇ 2600 mPa ⁇ s, 250-3000 mPa ⁇ s, 250-2800 mPa ⁇ s, 250-2600 mPa ⁇ s, 300-3000 mPa ⁇ s, 300-2800 mPa ⁇ s, 300-3000 mPa ⁇ s, 300-2800
  • the viscosity with a B-type viscometer is 20 ⁇ mPa ⁇ s or more, 30 ⁇ mPa ⁇ s or more, 40 ⁇ mPa ⁇ s or more, 50 ⁇ mPa ⁇ s or more, 60 mPa ⁇ s or more, 70 mPa ⁇ s or more, 80 mPa ⁇ s or more, 90 mPa ⁇ s or more, 100 mPa ⁇ s or more, 110 mPa ⁇ s or more, 120 mPa ⁇ s or more, 130 mPa ⁇ s or more, 140 mPa ⁇ s s or more, 150 mPa ⁇ s or more, 160 mPa ⁇ s or more, 170 mPa ⁇ s or more, 180 mPa ⁇ s or more, 190
  • the viscosity with a B-type viscometer is 3000 mPa ⁇ s or less, 2500 mPa ⁇ s or less, 2000 mPa ⁇ s or less, 1500 mPa ⁇ s or less, or 1100 mPa ⁇ s or less.
  • this includes all combinations of “(lower limit value) to (upper limit value)” as appropriate.
  • the viscosity with a B-type viscometer (using a 60 rpm rotor, 20 ° C.) is 20 to 3000 ⁇ mPa ⁇ s, 30 to 3000 ⁇ mPa ⁇ s, 40 to 3000 ⁇ mPa. ⁇ S ⁇ 50 ⁇ 3000 mPa ⁇ s ⁇ 100 ⁇ 3000 mPa ⁇ s ⁇ 200 ⁇ 3000 mPa ⁇ s ⁇ 20 ⁇ 2800 mPa ⁇ s ⁇ 20 ⁇ 2600 mPa ⁇ s ⁇ 20 ⁇ 2500 mPa ⁇ s ⁇ 200 ⁇ 2500 mPa ⁇ s, 20-2000 mPa ⁇ s, 200-2000 mPa ⁇ s, 20-1500 mPa ⁇ s, 200-1500 mPa ⁇ s, 20-1100 mPa ⁇ s, 200
  • the viscosity of the nutritional composition of the present invention is, for example, “Special permission food labeling permission criteria: Testing method for elderly foods. Regarding the handling "(February 23, 1994, Eishin No. 15, Ministry of Health and Welfare, Department of Health and Welfare, Food Health Division, Notification of Newly Developed Food Health Countermeasures Office))". Specifically, using a B-type viscometer, the rotor is rotated at 12 rpm, the reading after 2 minutes is read, and the value obtained by multiplying the value corresponding to that value is expressed in mPa ⁇ s. The measurement is performed at 20 ⁇ 2 ° C. The viscosity can be measured in the same manner by rotating the rotor at 60 rpm.
  • the viscosity of the nutritional composition of the present invention can also be measured using a known viscometer such as a torsional vibration viscometer, an ultrasonic viscometer, or a rotary viscometer.
  • 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 degradation test (Accelerated Aging ⁇ ⁇ Test) after the heat treatment to examine the state of emulsification or to examine the storage stability.
  • the accelerated degradation test is a test that intentionally accelerates product degradation under harsh conditions and verifies its shelf life and life.
  • the deterioration of the composition can be accelerated by storing it at a temperature higher than room temperature, and the state of emulsification of the composition under the conditions can be investigated.
  • nutritional composition at 30 to 50 ° C., for example, 35 ° C., 37 ° C. or 40 ° C.
  • the state of emulsification of the nutritional composition of the present invention is maintained.
  • the nutritional composition of the present invention does not become creamy, or little or no cream floating is observed and emulsification ( That the structure of the emulsion) is maintained.
  • the state of emulsification of the nutritional composition of the present invention is stably maintained. Even if the nutritional composition of the present invention is stored at 40 ° C. for 1 month, the composition remains creamy.
  • the condition of storage for 1 month at 40 ° C. generally corresponds to the condition of storage for 4 months at room temperature.
  • the nutritional composition of the present invention can be stored at room temperature or low temperature for a long time.
  • the nutritional composition of the present invention is more emulsified and has better storage stability at lower temperatures.
  • Nutrient compositions that are stable in emulsification condition under conditions of storage at 40 ° C for 1 month are generally stored at room temperature for 4 months or at low temperature (eg 4 ° C) for 1 year. It corresponds to.
  • the nutritional composition of the present invention can be stored frozen as long as the physical properties do not change upon thawing. In this case, a nutritional composition having a stable emulsified state under the condition of storage at 40 ° C.
  • the nutritional composition of the present invention should be stored for at least 1 month at 40 ° C., at least 6 months at room temperature, at least 1 year at low temperature, or for 2 to 3 years at freezing, while maintaining the emulsified state. Can do.
  • the storage period and expiration date of the nutritional composition of the present invention can be determined as appropriate based on the acceleration degradation test.
  • the nutritional composition of the present invention can improve storage stability by sealing with a deoxygenating agent in a sealed container, or by replacing the container with an inert gas such as nitrogen, carbon dioxide, argon or helium. it can.
  • the dissolved oxygen concentration of the nutritional composition of the present invention can be 10 ppm or less, or 6 ppm or less.
  • the shape of the sealed container is not particularly limited as long as the contents do not come into contact with the outside, and packs, soft bags (pouch bags), cheer packs, tubes, paper containers (brick packs), cans, cans, bottles, etc. may be used. it can.
  • the nutritional composition of the present invention is a nutritional composition for oral ingestion having an appropriate viscosity (liquid food / Liquid food).
  • liquid food / Liquid food liquid food / Liquid food.
  • swallowing dynamics decrease with aging.
  • the viscosity of the nutritional composition of the present invention is determined by the mode of use (such as oral or tube), the object of use (such as a patient), the form of use (such as dripping from a pack through a tube), and the storage form (sealed pack, sealed container). Etc.) can be set as appropriate.
  • the nutritional composition of the present invention can be applied to various tube feeding methods such as gastric fistula and intestinal fistula that are directly administered into the digestive tract through the fistula.
  • the nutritional composition of the present invention can also be applied to a tube feeding method by nasal tube administration through a nasal tube.
  • tube feeding includes nasal tube feeding via a nasal tube.
  • the administration method may be a natural dropping method or administration using a syringe or a plunger pump.
  • the subject of administration of the nutritional composition of the present invention was a swallowing and mastication disorder person, a swallowing and mastication person, a healthy person of all ages, an elderly person whose stomach had shrunk with aging, pharyngeal reaction decreased due to aging or brain damage, etc.
  • the nutritional composition of the present invention is also applied to the treatment of gastrointestinal tract function, the treatment of undernutrition, the treatment of reflux esophagitis, the prevention and / or treatment of aspiration pneumonia, and the supply of water and nutrition it can.
  • 25 ° C, Pa ⁇ s uses a viscoelasticity measuring device Physica MCR301 (Anton Paar), a 25 mm diameter parallel plate, GAP 1 mm, 25 ° C, shear rate 0.1 to 1000 / s, for example 1 to 100 / s Measure under the conditions of When the non-Newtonian viscosity index n expressed by is relatively close to 1, it is called a property close to Newtonian fluid.
  • the fact that the non-Newtonian viscosity index n is relatively close to 1 can be determined as compared with the non-Newtonian viscosity index n of the conventional nutritional composition, and the non-Newtonian viscosity index n of the nutritional composition of the present invention is close to 1.
  • the non-Newtonian viscosity index n of the conventional nutritional composition is less than 0.3
  • the nutritional composition of the present invention has an n of 0.3 or more and less than 1.0
  • the viscosity of non-Newtonian fluids other than perfect Newtonian fluids varies with shear rate. Therefore, the shear fluidization characteristics of the nutritional composition of the present invention are expressed by the range of the non-Newtonian viscosity index n derived from the relationship between the shear rate at least two points and the shear stress that can be calculated from the viscosity at the shear rate. .
  • the shear rate range for measurement can be 0.1 to 1000 / s, or 1 to 100 / s, depending on the apparatus used.
  • the shear stress (Pa) can be calculated by adding the shear rate (1 / s) to the viscosity (Pa ⁇ s).
  • the non-Newtonian viscosity index n of the nutritional composition of the present invention is suitable for tube feeding such as nasal tube administration, and by applying a natural dropping method in tube feeding such as gastric fistula and intestinal fistula, In a type of nutritional composition having characteristics (physical properties) that are suitable for direct administration, it is preferably a value close to 1.0, for example 0.3 or more and less than 1.0.
  • the nutritional composition of the present invention has a non-Newtonian viscosity index n of 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 nutritional composition of the present invention has a non-Newtonian viscosity coefficient n of less than 1.0.
  • n is equal to or more than “(lower limit value) (upper limit Less than (value) ”, which appropriately includes all combinations of“ (lower limit) or more (lower limit) ”. That is, in one embodiment, the non-Newtonian viscosity index n of the nutritional composition of the present invention is 0.3 to 1.0, 0.35 to 1.0, 0.4 to 1.0, 0.45 to 1.0, 0.5 to 1.0, 0.55 to less than 1.0 Or 0.6 or more and less than 1.0.
  • non-Newtonian viscosity index of the nutritional composition of the present invention is less than 0.3, it is difficult to administer directly by natural instillation into the stomach by applying the natural instillation method.
  • a non-Newtonian viscosity index of 1.0 is theoretically a Newtonian fluid, and there is theoretically no non-Newtonian viscosity index higher than this.
  • those having a non-Newtonian viscosity coefficient of 0.3 or more and less than 1.0 should be applied regardless of the type of tube, the size or form of the container or package containing the nutritional composition. Can do.
  • the non-Newtonian viscosity index n may be less than 0.3 in the nutritional composition of the present invention.
  • the nutritional composition of the present invention has a non-Newtonian viscosity index n of less than 0.3.
  • the nutritional composition of the present invention has a non-Newtonian viscosity index n of 0.1 or more, 0.15 or more, 0.2 or more, or 0.25 or more.
  • n is equal to or more than “(lower limit value) (upper limit Less than (value) ”, which appropriately includes all combinations of“ (lower limit) or more (lower 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.
  • artificial gastric juice is prepared according to the 14th Revised Japanese Pharmacopoeia Disintegration Test Method, 1st Solution, and this is mixed with the nutritional composition to be tested, and a method of judging by the presence or absence of turbidity immediately after mixing is used be able to.
  • the reagents are commercially available, or are obtained or prepared according to methods commonly used in the art and known literature procedures.
  • Test Example 1 The sugar composition and dextrose equivalent (DE value) of commercially available dextrin were measured using a conventional measurement method. Specifically, the distribution of the degree of polymerization of the sugar composition of commercially available dextrin was examined by gel filtration chromatography using a cation exchange column. All peaks on the chromatogram were considered to be derived from sugar, and the degree of polymerization was estimated based on glucose and maltose oligosaccharides.
  • K-SPD, L-SPD, and M-SPD have dextrose equivalent (DE) values of 11 to 29 and all sugars in dextrin as sugar compositions.
  • DE dextrose equivalent
  • dextrose equivalent (DE) value of 11 to 29, and sugar composition of 5 sugars to 7 sugars in all sugars in dextrin It was found that this ratio corresponds to dextrin having a DE ratio of 1.5 or more.
  • Nutritional compositions were prepared at 0.86 kcal / ml according to the formulations described in Table 2-1 to Table 4.
  • the unit of each component in the table is g / L.
  • the unit of viscosity in the table is mPa ⁇ s.
  • the preparation method the same method as that described in WO2012 / 157571 was used. Specifically, all raw materials were dissolved, heated, homogenized, filled into a container and then sterilized by retort.
  • the raw materials are agitated and mixed according to the composition table at the top of the table, various nutritional compositions are prepared, heated to 50-60 ° C, dispersed and dissolved, and then homogenized at a homogenization pressure of 20 MPa. And then homogenized at 50-60 ° C. and 30 MPa.
  • the viscosity of the nutritional composition was measured before retort sterilization.
  • the nutritional composition was filled in a container and sealed, and retort sterilization was performed under conditions of 121 to 123.5 ° C. ⁇ 5 to 20 minutes.
  • the viscosity of the nutritional composition after retort sterilization was measured [immediately after retort sterilization].
  • the viscosity was measured using a B-type (rotary type) viscometer under the conditions of 12 rpm or 60 rpm and 20 ° C. (or 50 ° C.).
  • a casein degradation product having a degree of degradation AN / TN% of 5.0 to 5.4 may be referred to as a casein degradation product having a specific degradation rate.
  • pH of the nutrient composition after retort sterilization was all 6.3.
  • the lower part of the table shows the viscosity of the manufactured composition immediately after retorting and the appearance after storage at 40 ° C.
  • Double circles ( ⁇ ) or circles ( ⁇ ) indicate good compositions in which the emulsified state is stably maintained.
  • the cross (x) indicates a composition that has been emulsified and has been separated. From Table 2-1 to Table 4, Production Examples 3, 4, and 10 to 13 were good.
  • As the tamarind gum Griloid 3S (Dainippon Sumitomo Pharma Co., Ltd.) was used.
  • As the modified starch Pine Ace # 3 (manufactured by Matsutani Chemical Industry Co., Ltd.) was used.
  • test results are as follows. First, the state of emulsification of the nutritional composition when various dextrins were used was examined. The results are shown in Tables 2-1 and 2-2.
  • the nutritional composition using dextrin L-SPD or dextrin M-SPD from the viscosity at 20 ° C and the appearance (emulsified state) of the nutritional composition after storage at 40 ° C for 1 month was a good result. That is, in Production Examples 3 and 4, the appearance of the composition after storage at 40 ° C. for 1 month was good.
  • a dextrin having a DE value of 11 to 29 and a ratio of 5 to 7 sugars in all the sugars in the dextrin is equal to or more than a value obtained by multiplying the DE value by 1.5, and carrageenan 0.1 to 0.5% by weight
  • a high-viscosity diluted type nutritional composition having a protein content of 1 to 10% by weight and a water content of 70 to 95% by weight can be realized by blending with the above.
  • a dilute nutritional composition having a high storage viscosity and a protein content of 1 to 10% by weight and a water content of 70 to 95% by weight can be realized. It was.
  • a nutritional composition was prepared according to the formulation shown in Table 5 at 0.67 kcal / ml.
  • the unit of each component in the table is g / L.
  • the unit of viscosity in the table is mPa ⁇ s.
  • the preparation method the same method as that described in WO2012 / 157571 was used. Specifically, all raw materials were dissolved, heated, homogenized, filled into a container and then sterilized by retort.
  • the raw materials are agitated and mixed according to the composition table at the top of the table, various nutritional compositions are prepared, heated to 50-60 ° C, dispersed and dissolved, and then homogenized at a homogenization pressure of 20 MPa. And then homogenized at 50-60 ° C. and 30 MPa.
  • the viscosity of the nutritional composition was measured before retort sterilization.
  • the nutritional composition was filled in a container and sealed, and retort sterilization was performed under conditions of 121 to 123.5 ° C. ⁇ 5 to 20 minutes.
  • the viscosity of the nutritional composition after retort sterilization was measured [immediately after retort sterilization].
  • the viscosity was measured using a B-type (rotary type) viscometer under the conditions of 12 rpm or 60 rpm and 20 ° C. (or 50 ° C.).
  • pH of the nutrient composition after retort sterilization was all 6.3.
  • the lower part of the table shows the viscosity of the manufactured composition immediately after retorting and the appearance after storage at 40 ° C.
  • Double circles ( ⁇ ) or circles ( ⁇ ) indicate good compositions in which the emulsified state is stably maintained.
  • the cross (x) indicates a composition that has been emulsified and has been separated.
  • the nutritional composition of 0.67 kcal / ml also has a DE value of 11 to 29, and the ratio of 5 to 7 sugars in all the sugars in dextrin is greater than the value obtained by multiplying the DE value by 1.5 Dextrin and carrageenan 0.1-0.5% by weight, high storage stability, high viscosity diluted nutritional composition with protein content 1-10% by weight and water content 70-95% by weight It turns out that things can be realized. In addition, it can be seen that even if tamarind gum is further blended, a dilute nutritional composition having a high storage viscosity and a protein content of 1 to 10% by weight and a water content of 70 to 95% by weight can be realized. (Production Example 14).
  • a nutritional composition was prepared at 1.05 kcal / ml according to the formulation shown in Table 6.
  • the unit of each component in the table is g / L.
  • the unit of viscosity in the table is mPa ⁇ s.
  • the preparation method the same method as that described in WO2012 / 157571 was used. Specifically, all raw materials were dissolved, heated, homogenized, filled into a container and then sterilized by retort.
  • the raw materials are agitated and mixed according to the composition table at the top of the table, various nutritional compositions are prepared, heated to 50-60 ° C, dispersed and dissolved, and then homogenized at a homogenization pressure of 20 MPa. And then homogenized at 50-60 ° C. and 30 MPa.
  • the viscosity of the nutritional composition was measured before retort sterilization.
  • the nutritional composition was filled in a container and sealed, and retort sterilization was performed under conditions of 121 to 123.5 ° C. ⁇ 5 to 20 minutes.
  • the viscosity of the nutritional composition after retort sterilization was measured [immediately after retort sterilization].
  • the viscosity was measured using a B-type (rotary type) viscometer under the conditions of 12 rpm or 60 rpm and 20 ° C. (or 50 ° C.).
  • pH of the nutrient composition after retort sterilization was all 6.3.
  • the lower part of the table shows the viscosity of the manufactured composition immediately after retorting and the appearance after storage at 40 ° C.
  • Double circles ( ⁇ ) or circles ( ⁇ ) indicate good compositions in which the emulsified state is stably maintained.
  • the cross (x) indicates a composition that has been emulsified and has been separated.
  • the nutritional composition of 1.05 kcal / ml also has a DE value of 11 to 29, and the ratio of 5 to 7 sugars in all the sugars in the dextrin is greater than the value obtained by multiplying the DE value by 1.5.
  • Dextrin and carrageenan 0.1-0.5% by weight, high storage stability, high viscosity diluted nutritional composition with protein content 1-10% by weight and water content 70-95% by weight It turns out that things can be realized.
  • Test Example 5 In Test Examples 2 to 4, the state of emulsification after storage at 40 ° C. for 1 month was stable, and the dynamic viscoelasticity of the nutritional composition of the production example having good storage stability was measured. Newtonian viscosity index n was calculated.
  • the composition and production method of the nutritional composition of the present invention are as described above.
  • the commercially available liquid food (trade name “F-Two-Rite”) has the nutritional component and physical property values described in Table 7 below from the information on the nutritional component and physical property values published in the pamphlet of the commercial liquid food. It is thought.
  • Shear rate-dependent viscosity measurement method The nutritional composition of the present invention (each production example) and a commercially available liquid food (comparative example) were subjected to a test. Viscoelasticity was measured using a viscoelasticity measuring device Physica MCR301 (Anton Paar), using a 25 mm diameter parallel plate under the conditions of GAP 1 mm, 25 ° C., and shear rate 1 to 100 / s. Further, the non-Newtonian viscosity index n was calculated from the following viscosity equation.
  • P ⁇ D n (In the formula, P is a shear stress (Pa) which is a value obtained by multiplying the values of viscosity and shear rate, D is a shear rate, ⁇ is a non-Newtonian viscosity coefficient, and n is a non-Newtonian viscosity index.
  • Viscosity 25 (° C., Pa ⁇ s) using a viscoelasticity measuring device Physica MCR301 (Anton Paar), using a 25 mm diameter parallel plate, GAP 1 mm, 25 ° C., shear rate 0.1 to 1000 / s, for example 1 to 100 / s Measure under conditions.
  • the slope of a non-Newtonian fluid is n, where n is the fluidity index of the non-Newtonian fluid.
  • the viscosity (Pa ⁇ s) is obtained by dividing the shear stress (Pa) by the shear rate (1 / s).
  • the nutritional composition of Production Example 4 had a non-Newtonian viscosity index n of 0.54.
  • the nutritional composition of Production Example 14 had a non-Newtonian viscosity index n of 0.46.
  • the nutritional composition of Production Example 15 had a non-Newtonian viscosity index n of 0.55.
  • the nutritional composition of Production Example 18 had a non-Newtonian viscosity index n of 0.44.
  • the non-Newtonian viscosity index n was measured under the same conditions for a commercially available liquid food (trade name “F-Twolight”, manufactured by Terumo Corporation), which was 0.29.
  • a nutritional composition was prepared according to the formulation shown in Table 8 at 0.86 kcal / ml.
  • the unit of each component in the table is g / L.
  • the unit of viscosity in the table is mPa ⁇ s.
  • the preparation method the same method as that described in WO2012 / 157571 was used. Specifically, all raw materials were dissolved, heated, homogenized, filled into a container and then sterilized by retort.
  • the raw materials are agitated and mixed according to the composition table at the top of the table, various nutritional compositions are prepared, heated to 50-60 ° C, dispersed and dissolved, and then homogenized at a homogenization pressure of 20 MPa. And then homogenized at 50-60 ° C. and 30 MPa.
  • the viscosity of the nutritional composition was measured before retort sterilization.
  • the nutritional composition was filled in a container and sealed, and retort sterilization was performed under conditions of 121 to 123.5 ° C. ⁇ 5 to 20 minutes.
  • the viscosity of the nutritional composition after retort sterilization was measured [immediately after retort sterilization].
  • the viscosity was measured using a B-type (rotary type) viscometer under the conditions of 12 rpm or 60 rpm and 20 ° C. (or 50 ° C.).
  • pH of the nutrient composition after retort sterilization was all 6.3.
  • the lower part of the table shows the viscosity of the manufactured composition immediately after retorting and the appearance after storage at 40 ° C. Double circles ( ⁇ ) or circles ( ⁇ ) indicate good compositions in which the emulsified state is stably maintained.
  • the cross (x) indicates a composition that has been emulsified and has been separated.
  • Griloid 3S Dainippon Sumitomo Pharma Co., Ltd.
  • modified starch Pine Ace # 3 (manufactured by Matsutani Chemical Industry Co., Ltd.) was used.
  • a nutritional composition was prepared according to the formulation shown in Table 9 at 0.71 kcal / ml.
  • the unit of each component in the table is g / L.
  • the unit of viscosity in the table is mPa ⁇ s.
  • a preparation method a method similar to the method described in WO2012 / 157571 was used. Specifically, all raw materials were dissolved, heated, homogenized, filled into a container and then sterilized by retort.
  • the raw materials are agitated and mixed according to the composition table at the top of the table, various nutritional compositions are prepared, heated to 50-60 ° C, dispersed and dissolved, and then homogenized at a homogenization pressure of 20 MPa. And then homogenized at 50-60 ° C. and 40 MPa.
  • the viscosity of the nutritional composition was measured before retort sterilization.
  • the nutritional composition was filled in a container and sealed, and retort sterilization was performed under conditions of 121 to 123.5 ° C. ⁇ 5 to 20 minutes.
  • the viscosity of the nutritional composition after retort sterilization was measured [immediately after retort sterilization].
  • the viscosity was measured using a B-type (rotary type) viscometer under the conditions of 12 rpm or 60 rpm and 20 ° C. (or 50 ° C.).
  • the collagen peptide used was derived from pigs.
  • the dextrin used was MSPD, and the pH of the nutritional composition after retort sterilization was all 6.3.
  • the lower part of the table shows the viscosity of the manufactured composition on the day after retort and the appearance after storage at 40 ° C.
  • Double circles ( ⁇ ) or circles ( ⁇ ) indicate good compositions in which the emulsified state is stably maintained.
  • the cross (x) indicates a composition that has been emulsified and has been separated.
  • artificial gastric juice was prepared as follows according to the 14th revised Japanese Pharmacopoeia Disintegration Test Method, First Solution.
  • Preparation of artificial gastric juice Add 7mL of hydrochloric acid and water to 2g of sodium chloride and dissolve to adjust to 1,000mL (pH 1.2)
  • ⁇ Test method> Into a 100 ml glass Erlenmeyer flask containing 50 ml of artificial gastric juice, immediately pour 50 ml of the nutritional composition from the top of the flask, and judge whether there is turbidity immediately after mixing ⁇ Evaluation> Double circles ( ⁇ ) indicate no turbidity. A circle ( ⁇ ) indicates that a slight turbidity is observed. A triangle ( ⁇ ) indicates a little cloudiness. A cross mark ( ⁇ ) indicates that it is significantly cloudy.
  • a nutritional composition evaluated as ⁇ , ⁇ , or ⁇ is understood to form a card when mixed with artificial gastric juice, and in the present invention, it can be used as a tube feeding composition that hardly causes diarrhea. If it is a nutritional composition evaluated as x, it turns out that even if it mixes with artificial gastric juice, it does not form a card
  • test results are as follows. First, the state of emulsification of the nutritional composition when milk proteins having various degrees of degradation were used was examined.
  • a nutritional composition was prepared according to the formulation shown in Table 10 at 0.71 kcal / ml.
  • the unit of each component in the table is g / L.
  • the unit of viscosity in the table is mPa ⁇ s.
  • the preparation method the same method as that described in WO2012 / 157571 was used. Specifically, all raw materials were dissolved, heated, homogenized, filled into a container and then sterilized by retort.
  • the raw materials are agitated and mixed according to the composition table at the top of the table, various nutritional compositions are prepared, heated to 50-60 ° C, dispersed and dissolved, and then homogenized at a homogenization pressure of 20 MPa. And then homogenized at 50-60 ° C. and 40 MPa.
  • the viscosity of the nutritional composition was measured before retort sterilization.
  • the nutritional composition was filled in a container and sealed, and retort sterilization was performed under conditions of 121 to 123.5 ° C. ⁇ 5 to 20 minutes.
  • the viscosity of the nutritional composition after retort sterilization was measured [immediately after retort sterilization].
  • the viscosity was measured using a B-type (rotary type) viscometer under the conditions of 12 rpm or 60 rpm and 20 ° C. (or 50 ° C.).
  • the dextrin used was MSPD, and the pH of the nutritional composition after retort sterilization was all 6.3.
  • the lower part of the table shows the viscosity of the manufactured composition on the day after retort and the appearance after storage at 40 ° C. Moreover, the result of having tested the coagulability in the stomach of a nutrition composition is shown.
  • the test method is the same as above.
  • a nutritional composition was prepared according to the formulation described in Table 11 at 0.71 kcal / ml or 0.67 kcal / ml.
  • the unit of each component in the table is g / L.
  • the unit of viscosity in the table is mPa ⁇ s.
  • the preparation method the same method as that described in WO2012 / 157571 was used. Specifically, all raw materials were dissolved, heated, homogenized, filled into a container and then sterilized by retort.
  • the raw materials are agitated and mixed according to the composition table at the top of the table, various nutritional compositions are prepared, heated to 50-60 ° C, dispersed and dissolved, and then homogenized at a homogenization pressure of 20 MPa. And then homogenized at 50-60 ° C. and 30 MPa.
  • the viscosity of the nutritional composition was measured before retort sterilization.
  • the nutritional composition was filled in a container and sealed, and retort sterilization was performed under conditions of 121 to 123.5 ° C. ⁇ 5 to 20 minutes.
  • the viscosity of the nutritional composition after retort sterilization was measured [immediately after retort sterilization].
  • the viscosity was measured using a B-type (rotary type) viscometer under the conditions of 12 rpm or 60 rpm and 20 ° C. (or 50 ° C.).
  • the dextrin used was MSPD, and the pH of the nutritional composition after retort sterilization was all 6.3.
  • the lower part of the table shows the viscosity of the manufactured composition on the day after retort and the appearance after storage at 40 ° C. Moreover, the result of having tested the coagulability in the stomach of a nutrition composition is shown.
  • the test method is the same as above.
  • the nutritional composition of the present invention realizes a nutritional composition (liquid food, enteral nutrient) that has good storage stability, low protein, and high water content, which could not be realized by conventional techniques. Is possible.
  • the nutritional composition of the present invention is effective for oral intake even for those who have difficulty in swallowing among patients whose daily intake of energy is restricted.
  • the nutritional composition having a non-Newtonian viscosity index of 0.3 or more and less than 1.0 is suitable for tube feeding methods such as nasal tube administration, as well as gastric fistula and intestinal fistula. It has characteristics (physical properties) that are suitable for direct administration into the stomach by applying the natural dropping method in tube feeding.
  • those that form a card when mixed with artificial gastric juice such as those that form a card without water separation, coagulate in the stomach and are unlikely to cause diarrhea
  • It is suitable for tube feeding and has characteristics (physical properties) suitable for direct administration into the stomach by applying the natural dropping method in tube feeding such as gastric fistula and intestinal fistula.
  • those that do not form a card even when mixed with artificial gastric juice can be expected to have immediate digestion and absorption in the intestinal tract.

Landscapes

  • Medicinal Preparation (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

　Dans la présente invention, une composition nutritionnelle à faible teneur en protéine, à forte teneur en eau (aliment liquide, nutriment entéral) est développée, ladite composition ayant une viscosité élevée tout en étant une composition de type à dilution, et présentant une excellente stabilité au stockage. Cette composition nutritionnelle est mélangée avec 0,1 à 0,5 % en poids de carraghénane comme épaississant, et, en plus, mélangée avec de la dextrine ayant un équivalent dextrose (DE) de 11 à 29, le rapport de penta à hepta-saccharides à tous les sucres de la dextrine sous la forme d'une composition de sucre étant égale ou supérieure à la valeur numérique obtenue en multipliant l'équivalent dextrose (DE) par 1,5.
PCT/JP2015/069196 2014-07-04 2015-07-02 Composition nutritionnelle de type à dilution WO2016002903A1 (fr)

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SG11201700058QA SG11201700058QA (en) 2014-07-04 2015-07-02 Dilute-type nutritional composition
JP2016531456A JP6621408B2 (ja) 2014-07-04 2015-07-02 希釈タイプの栄養組成物
CN201580036508.XA CN106470561B (zh) 2014-07-04 2015-07-02 稀释型营养组合物

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WO2022254950A1 (fr) * 2021-05-31 2022-12-08 ニュートリー株式会社 Composition nutritionnelle

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CN112568442A (zh) * 2020-12-30 2021-03-30 润科生物工程（福建）有限公司 一种易食食品及其制备方法
CN115363201B (zh) * 2022-08-26 2023-06-16 华南理工大学 一种具有改善吞咽困难及餐后血糖水平的液态食品及其制备方法

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JP2009000055A (ja) * 2007-06-22 2009-01-08 Morinaga Milk Ind Co Ltd 液状食品用増粘組成物、及び液状食品用増粘組成物の製造方法
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TWI693898B (zh) 2020-05-21
SG11201700058QA (en) 2017-02-27
TW201616980A (zh) 2016-05-16
CN106470561B (zh) 2020-05-19

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