WO2018179955A1 - Emballage - Google Patents

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Publication number
WO2018179955A1
WO2018179955A1 PCT/JP2018/005197 JP2018005197W WO2018179955A1 WO 2018179955 A1 WO2018179955 A1 WO 2018179955A1 JP 2018005197 W JP2018005197 W JP 2018005197W WO 2018179955 A1 WO2018179955 A1 WO 2018179955A1
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WIPO (PCT)
Prior art keywords
calorie
nutrition composition
protein
oil
calorie nutrition
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PCT/JP2018/005197
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English (en)
Japanese (ja)
Inventor
佐藤　宏樹
篤史 入倉
西谷　弘
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テルモ株式会社
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Priority to JP2019508732A priority Critical patent/JPWO2018179955A1/ja
Publication of WO2018179955A1 publication Critical patent/WO2018179955A1/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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D77/00—Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D77/00—Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
    • B65D77/22—Details
    • B65D77/30—Opening or contents-removing devices added or incorporated during filling or closing of containers

Definitions

  • the present invention particularly relates to a package filled with a high calorie nutritional composition for supplementing nutrients mainly orally or by tube.
  • Patent Document 1 In recent years, with aging, high-calorie nutritional compositions for supplementing nutrients that are often deficient in daily diets have attracted attention, and various nutritional agents have been proposed and marketed so far (for example, Patent Document 1).
  • An object of the present invention is to provide a package capable of easily and quantitatively replenishing a high calorie nutritional composition capable of sufficiently replenishing energy with a small amount of intake and capable of obtaining a balance of three major nutrients. Is to provide.
  • a high-calorie nutritional composition containing protein, lipid and carbohydrate nutrients and having a calorie of 2.5 kcal / g or more and 4.5 kcal / g or less, and filled with the high-calorie nutritional composition, with a capacity of 100 mL
  • a package comprising a container.
  • a content of the lipid in the high-calorie nutrition composition is 8.0 g or more and 30.0 g or less in 100 mL.
  • the container has an opening for discharging the high-calorie nutrition composition,
  • the package according to any one of (1) to (7), wherein a discharge pressure when discharging the high calorie nutrition composition at a rate of 50 L / min to 60 mL / min from the opening is 20 kPa or less. .
  • the present invention it is possible to easily and quantitatively supply a high-calorie nutritional composition that can sufficiently replenish energy and obtain three major nutrients in a well-balanced manner by ingesting a small amount.
  • the package is filled with the high calorie nutrition composition, a sufficient amount of heat can be secured even with a small amount, so that the container, that is, the package can be downsized.
  • FIG. 1 is a perspective view showing a preferred embodiment of the package of the present invention.
  • the packaging body of this invention contains a high-calorie nutritional composition containing protein, lipid, and carbohydrate nutrients, and having a calorific value of 2.5 kcal / g to 4.5 kcal / g, and the high-calorie nutritional composition, And a container having a capacity of 100 mL.
  • the high-calorie nutritional composition filled in the container of the package of the present invention contains protein, lipid, and carbohydrate nutrients, and has a calorific value of 2.5 kcal / g to 4.5 kcal / g. Thereby, even by ingesting a small amount (100 mL) of the high-calorie nutrition composition, energy can be sufficiently replenished and the three major nutrients can be acquired in a balanced manner. Further, in the package of the present invention, since the high-calorie nutrition composition is filled in a container having a capacity of 100 mL, the intaker who takes the high-calorie nutrition composition is filled with the high-calorie nutrition composition. A high-calorie nutritional composition can be replenished quantitatively simply by eating.
  • FIG. 1 is a perspective view showing a preferred embodiment of the package of the present invention.
  • the upper side in FIG. 1 is referred to as “upper” or “upper”, and the lower side is referred to as “lower” or “lower”.
  • the package 1 includes a container 10 having a capacity of 100 mL, and a high calorie nutrition composition (not shown) filled in the container 10.
  • High calorie nutrition composition is filled in the container 10 in a volume of 100 mL, and as described above, contains nutrients (three major nutrients), protein, lipids, and carbohydrates, and the calorie is 2.5 kcal.
  • the type and content are appropriately selected so as to be not less than / g and not more than 4.5 kcal / g. Hereinafter, these nutrients will be described sequentially.
  • Protein is contained in high-calorie nutritional compositions as nutrients (three major nutrients) for supplying nitrogen sources and amino acids.
  • the protein content in the high calorie nutrition composition is preferably set to about 10.0 g or more and 30.0 g or less, more preferably about 12.0 g or more and 16.0 g or less in 100 mL of the high calorie nutrition composition. .
  • heat amount of a high-calorie nutrition composition can be set to 2.5 kcal / g or more and 4.5 kcal / g or less, a small amount (for example, high-calorie nutrition composition) 100 mL), that is, the intake of the high calorie nutritional composition filled in the package 1 can sufficiently replenish energy.
  • the protein content is less than the lower limit, depending on the type of protein, there is a possibility that the amount necessary for protein synthesis in the body cannot be supplied. Furthermore, if the protein content exceeds the above upper limit, depending on the type of protein, the supply of protein becomes excessive, and urea nitrogen increases in catabolism, which may cause a load on the kidney.
  • protein As protein, well-known things, such as animal protein and plant protein, can be used.
  • protein includes low molecular weight substances regardless of the degree of polymerization of amino acids, and includes amino acids and peptides as protein degradation products in addition to proteins.
  • this protein examples include protein and soy protein contained in milk and the like.
  • a raw material for milk for example, casein, caseinate, whey, total milk protein (TMP), milk protein concentrate (MPC), whey protein concentrate (WPC), whey protein isolate (WPI), hydrolyzed whey peptide (WPH), and soy as a raw material include, for example, soy protein, and one or more of these can be used in combination.
  • MPC80 made by Nippon Shinyaku Co., Ltd.
  • MPC80LR made by Nippon Shinyaku Co., Ltd.
  • Casein Magnesium S (Nippon Shinyaku Co., Ltd.), Casein Potassium S (Nippon Shinyaku Co., Ltd.), Casein Sodium CW (Nihon Shinyaku Co., Ltd.), WPC550 (Nippon Shinyaku Co., Ltd.), Entract HG (Nippon Shinyaku Co., Ltd.) ), Entract CC (manufactured by Nippon Shinyaku Co., Ltd.), PROGEL800 (manufactured by Nippon Shinyaku Co., Ltd.), Lact Crystal (manufactured by Nippon Shinyaku Co., Ltd.), WPI 18855 (manufactured by Fontara), WPI 18822
  • amino acids examples include valine, leucine, isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan, histidine, and other essential amino acids, and glycine, alanine, serine, cysteine, asparagine, glutamine, proline, tyrosine, aspartic acid, Non-essential amino acids such as glutamic acid and arginine can be mentioned, and one or more of these can be used in combination.
  • amino acids may be in the form of inorganic acid salts (hydrochlorides, etc.), organic acid salts (acetates, etc.), and ester bodies (methyl esters, etc.) that can be hydrolyzed in vivo.
  • examples of the peptide include those obtained by polymerizing two or more of the above-described amino acids via peptide bonds (amide bonds), and one or more of these can be used in combination.
  • a peptide may be a dipeptide, a tripeptide, an oligopeptide (having about 10 amino acids), or a polypeptide (having several tens to several hundred amino acids).
  • any of those obtained by subjecting a protein to a low molecular weight treatment and a commercially available one can be used.
  • commercially available products include pig-derived, chicken-derived, fish-derived peptides, and the like.
  • such a protein preferably contains a low molecular weight protein (low molecular weight protein) having a low polymerization degree, that is, a peptide or an amino acid.
  • a low molecular weight protein low molecular weight protein having a low polymerization degree
  • the compatibility of the protein in the high calorie nutrition composition increases, so even if the protein content in the high calorie nutrition composition is increased as in the above range, the high calorie nutrition composition contains Proteins can be dissolved more uniformly. Therefore, the generation of protein aggregates and precipitates in the high-calorie nutrition composition is accurately suppressed or prevented, and the protein can be uniformly dispersed in the high-calorie nutrition composition.
  • the low molecular weight protein (low molecular weight protein) having a low degree of polymerization preferably has a weight average molecular weight of about 1,000 to 8,500, preferably about 1,000 to 5,000. More preferred.
  • the weight average molecular weight of the low molecular weight protein is less than the lower limit, depending on the type of the protein, there is a possibility that it does not contribute to the emulsion stability of the high calorie nutritional composition. If the weight average molecular weight of the low molecular weight protein exceeds the upper limit, depending on the type of protein, the viscosity of the high calorie nutritional composition may increase.
  • the content of the low molecular weight protein in the high calorie nutrition composition is preferably about 6.5 g to 14.0 g, more preferably 8.0 g to 11.0 g, in 100 mL of the high calorie nutrition composition. Set to degree.
  • the content of the low molecular weight protein is less than the lower limit, depending on the type of the low molecular weight protein, the viscosity of the high calorie nutritional composition may be lowered.
  • the content of the low molecular weight protein exceeds the upper limit, depending on the type of the low molecular weight protein, the viscosity of the high calorie nutritional composition may increase.
  • the compatibility of the protein in the high calorie nutritional composition can be further improved, so that the above effect can be surely exhibited. .
  • Proteins, amino acids, and peptides may be used alone or in combination of two or more. Proteins, amino acids, and peptides may be derived from flavors and the like.
  • Lipids are contained in high-calorie nutritional compositions as nutrients (three major nutrients) that become energy sources with high efficiency.
  • the lipid content in the high calorie nutrition composition is preferably set to about 8.0 g or more and 30.0 g or less, more preferably about 8.8 g or more and 25.0 g or less in 100 mL of the high calorie nutrition composition. .
  • heat amount of a high-calorie nutrition composition can be set to 2.5 kcal / g or more and 4.5 kcal / g or less, a small amount (100 mL of a high-calorie nutrition composition) ), That is, by intake of the high-calorie nutritional composition filled in the package 1, energy can be sufficiently replenished.
  • the content of lipid in the high-calorie nutrition composition is less than the lower limit, depending on the type of lipid, the function of the skin may be reduced.
  • the lipid content exceeds the upper limit, the supply of lipid becomes excessive, and obesity may be induced depending on the type of lipid.
  • the lipid is not particularly limited as long as it can be ingested by humans, and examples thereof include saturated fatty acids, unsaturated fatty acids, vegetable oils and animal fats.
  • saturated fatty acids examples include caprylic acid, capric acid, lauric acid, palmitic acid, stearic acid, and the like, and one or more of these can be used in combination.
  • unsaturated fatty acids include oleic acid, palmitoleic acid, linoleic acid, arachidonic acid, ⁇ -linolenic acid, and the like, and one or more of these can be used in combination.
  • vegetable oils examples include coconut oil, corn oil, cottonseed oil, olive oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, safflower oil (safflower oil), sesame oil, soybean oil, sunflower oil, almond oil, cashew oil.
  • Hazelnut oil macadamia nut oil, mongongo oil, pecan oil, pine nut oil, pistachio oil, walnut oil, gourd oil, buffalo pumpkin oil, pumpkin seed oil, watermelon seed oil, amaranth oil, apricot oil, apple oil, Argan oil, avocado oil, babas oil, moringa oil, borneo oil, cape chestnut oil, cocoa butter, carob oil, kofne palm oil, coriander seed oil, dica oil, linseed oil, grape seed oil, hemp oil, kapok seed oil, laleman Chia oil, marula oil, meadow foam oil, mosquito Shii oil, nutmeg butter, okra oil, papaya oil, perilla oil, pekui oil, pine nut oil, poppy oil, pruned oil, quinoa oil, niger seed oil, rice bran oil, Royle oil, Thatcha inch oil, camellia oil, thistle Examples include oil, tomato oil, wheat oil, sesame oil,
  • Animal fats and oils include, for example, lard (pig fat), head (beef tallow) and the like, and one or more of these can be used in combination.
  • a lipid may be used independently or may be used in mixture of 2 or more types.
  • the lipid may be derived from a flavor or the like.
  • Carbohydrates are contained in high-calorie nutritional compositions as nutrients (three major nutrients) for supplying monosaccharides.
  • the carbohydrate content in the high calorie nutrition composition is preferably set to about 25.0 g or more and 40.0 g or less, more preferably about 32.0 g or more and 38.0 g or less in 100 mL of the high calorie nutrition composition. .
  • heat amount of a high-calorie nutrition composition can be set to 2.5 kcal / g or more and 4.5 kcal / g or less, a small amount (100 mL of a high-calorie nutrition composition) ), That is, the intake of the high-calorie nutritional composition filled in the package 1 can sufficiently replenish energy.
  • the content of carbohydrates in the high-calorie nutrition composition is less than the lower limit, there is a possibility that a sufficient amount of heat cannot be obtained depending on the type of lipid.
  • the sugar content exceeds the upper limit, the sugar supply becomes excessive, and depending on the type of lipid, diabetes may be induced.
  • the carbohydrate is not particularly limited as long as it is absorbed into the living body and becomes a calorie source (energy source), and examples thereof include monosaccharides, disaccharides, and polysaccharides.
  • monosaccharides examples include glucose (glucose), fructose (fructose), galactose and the like, and one or more of these can be used in combination.
  • disaccharides examples include sucrose (sucrose), lactose (lactose), maltose (malt sugar), isomaltose, trehalose and the like.
  • polysaccharides include starch (amylose, amylopectin), dextrin, and the like. One or more of these can be used in combination, and among these, dextrin is preferable.
  • Dextrin is a general term for substances in which several ⁇ -glucoses are polymerized by glycosidic bonds, and can be obtained by hydrolysis of starch. Since dextrin has a slow degradation rate in the small intestine and is slowly absorbed, it can prevent a rapid increase in blood sugar. Moreover, by using dextrin, the osmotic pressure of the high calorie nutrition composition can be reduced, and osmotic diarrhea can be prevented.
  • the dextrin either a high molecular dextrin having a high degree of polymerization of ⁇ -glucose or a low molecular dextrin having a low degree of polymerization of ⁇ -glucose may be used, but a high molecular dextrin capable of further reducing the osmotic pressure should be used. Is preferred.
  • the low molecular dextrin is also called maltodextrin and is usually a polymer of 3 to 5 ⁇ -glucose.
  • This dextrin may be prepared by itself or a commercially available product may be used.
  • known starches such as corn, waxy corn, wheat, rice, waxy rice, waxy miro, beans (broad beans, mung beans, red beans, etc.), potatoes, sweet potatoes, tapioca, etc. It can be prepared by hydrolysis by a known method.
  • examples of commercially available dextrin include TK-16 (manufactured by Matsutani Chemical Industry Co., Ltd.), Sandeck # 300 (manufactured by Sanwa Starch Industry Co., Ltd.), Sandec # 250 (manufactured by Sanwa Starch Industry Co., Ltd.), # 150 (manufactured by Sanwa Starch Co., Ltd.).
  • the above carbohydrates may be used alone or in combination of two or more.
  • the carbohydrate may be derived from a flavor or the like.
  • such carbohydrates preferably contain low molecular weight carbohydrates having a low degree of polymerization, that is, low molecular weight polysaccharides such as monosaccharides, disaccharides, or low molecular weight dextrins.
  • low molecular weight polysaccharides such as monosaccharides, disaccharides, or low molecular weight dextrins.
  • the high-calorie nutrition composition may contain vitamins as nutrients in addition to the protein, lipid and carbohydrate nutrients (three major nutrients) described above.
  • Vitamins are not particularly limited, and include various vitamins such as vitamin A, vitamin E, vitamin K, vitamin B1, vitamin B2, niacin, pantothenic acid, vitamin B6, biotin, folic acid, vitamin B12, vitamin C, and carnitine. These may be used alone or in combination of two or more.
  • the preferable content of various vitamins per 100 mL of the high calorie nutrition composition is as follows.
  • Vitamin A preferably 0 to 3000 ⁇ g, more preferably 20 to 250 ⁇ g Vitamin D: preferably 0.1-50 ⁇ g, more preferably 0.1-5.0 ⁇ g Vitamin E: preferably 1 to 800 mg, more preferably 0.2 to 5.0 mg Vitamin K: preferably 0.5 to 1000 ⁇ g, more preferably 2 to 50 ⁇ g Vitamin B1: preferably 0.01 to 10 mg, more preferably 0.1 to 3.0 mg Vitamin B2: preferably 0.01 to 10 mg, more preferably 0.05 to 3.0 mg Niacin: preferably 0.1-30 mg NE, more preferably 0.5-6 mg NE Pantothenic acid: preferably 0.1 to 5.5 mg, more preferably 0.2 to 3.0 mg Vitamin B6: preferably 0.01 to 6.0 mg, more preferably 0.1 to 3.0 mg Biotin: preferably 0.1-100 ⁇ g, more preferably 1-20 ⁇ g Folic acid: preferably 1-1000 ⁇ g, more preferably 10-100 ⁇ g Vitamin B12: preferably 0.01-10 ⁇ g, more preferably
  • the preferable range of various vitamins and the lower limit value and the upper limit value of the more preferable range include respective numerical values.
  • the high-calorie nutrition composition may contain minerals as nutrients in addition to the protein, lipid and carbohydrate nutrients (three major nutrients) described above.
  • the mineral is not particularly limited, and examples thereof include various minerals such as sodium, potassium, calcium, phosphorus, and magnesium, and these may be used alone or in combination of two or more. .
  • the preferable content of various minerals per 100 mL of the high calorie nutrition composition is as follows.
  • Sodium preferably 50 to 300 mg, more preferably 100 to 190 mg Calcium: preferably 10 to 200 mg, more preferably 30 to 100 mg Phosphorus: preferably 1 to 350 mg, more preferably 25 to 150 mg Magnesium: preferably 1 to 75 mg, more preferably 10 to 50 mg Potassium: preferably 1 to 350 mg, more preferably 25 to 180 mg
  • the preferable range of various vitamins and the lower limit value and the upper limit value of the more preferable range include respective numerical values.
  • the high-calorie nutrition composition may contain trace elements as nutrients in addition to the protein, lipid and carbohydrate nutrients (three major nutrients) described above.
  • the trace element is not particularly limited, and examples thereof include various trace elements such as iron, zinc, copper, chlorine, iodine, manganese, selenium, chromium, and molybdenum, and these may be used alone. A mixture of seeds or more can also be used.
  • the preferable content of various trace elements per 100 mL of the high calorie nutrition composition is as follows.
  • Iron preferably 0.1 to 55 mg, more preferably 1 to 10 mg Copper: preferably 0.01 to 1.0 mg, more preferably 0.06 to 0.6 mg
  • Chlorine preferably 1 to 350 mg, more preferably 25 to 180 mg
  • Iodine preferably 0.1 to 1000 ⁇ g, more preferably 1 to 100 ⁇ g
  • Manganese preferably 0.01 to 10 mg, more preferably 0.1 to 2.0 mg
  • Selenium preferably 0.1 to 450 ⁇ g, more preferably 1 to 35 ⁇ g
  • Zinc preferably 0.1-20 mg, more preferably 1-10 mg
  • Chromium preferably 0.1-30 ⁇ g, more preferably 1-20 ⁇ g
  • Molybdenum preferably 0.1-30 ⁇ g, more preferably 1-20 ⁇ g
  • the preferable range of various trace elements and the lower limit value and upper limit value of the more preferable range include respective numerical values.
  • the high calorie nutritional composition containing the nutrients as described above may have a calorific value of 2.5 kcal / g or more and 4.5 kcal / g or less, but 3.0 kcal / g or more and 4.3 kcal / g or less. It is more preferable that it is 3.5 kcal / g or more and 4.1 kcal / g or less.
  • heat amount in a high-calorie nutrition composition is less than 2.5 kcal / g, high calorie
  • a high-calorie nutritional composition that can be obtained by a single person under the supervision of a third party such as a nurse or a caregiver at a hospital or nursing facility, etc.
  • the total amount of liquid food is generally said to be about 100 mL. Therefore, the calorie
  • energy of 750 kcal or more and 1350 kcal or less, preferably 900 kcal or more and 1290 kcal or less, more preferably 1050 kcal or more and 1230 kcal or less can be obtained. Therefore, the intake of three meals of the high-calorie nutrition composition can satisfy the amount of energy that is desirable for the elderly to acquire in one day.
  • the high-calorie nutritional composition preferably has a viscosity at 25 ° C. of 500 mPa ⁇ s to 3,000 mPa ⁇ s, more preferably 1,000 mPa ⁇ s to 2,500 mPa ⁇ s. .
  • a viscosity at 25 ° C. 500 mPa ⁇ s to 3,000 mPa ⁇ s, more preferably 1,000 mPa ⁇ s to 2,500 mPa ⁇ s.
  • a high-calorie nutrition composition can be easily discharged
  • the high-calorie nutrition composition contains an emulsifier in addition to the nutrients including the three major nutrients described above.
  • the high-calorie nutrition composition can be obtained by uniformly dispersing and emulsifying proteins, lipids and carbohydrates.
  • the emulsifier is not particularly limited.
  • organic acid monoglyceride, polyglycerin ester, sucrose fatty acid ester, sorbitan fatty acid ester, fatty acid ester such as propylene glycol fatty acid ester, polysorbate, polyglycerin condensed ricinolate, diacylglycerol, wax , Sterol esters, phospholipids, and the like, and one or more of these can be used in combination.
  • organic acid monoglyceride and polyglycerol ester is included, and it is more preferable that both of these are included.
  • these contents are preferably 0.5 g / 100 mL to 1.5 g / 100 g of organic acid monoglyceride in the high calorie nutrition composition, respectively. It is set to 100 mL or less, more preferably about 1.0 g / 100 mL, and the polyglycerol ester is preferably set to 0.3 g / 100 mL or more and 0.8 g / 100 mL or less, more preferably about 0.7 g / 100 mL.
  • the above-mentioned emulsifier as the emulsifier and further setting the content thereof as described above, the above-described effects can be exhibited more remarkably.
  • the organic acid monoglyceride in the high calorie nutrition composition is less than 0.5 g / 100 mL, depending on the type of nutrients contained in the high calorie nutrition composition, the emulsification system is not stable and the water phase and the oil layer are separated. There is a risk. If the organic acid monoglyceride in the high calorie nutrition composition exceeds 1.5 g / 100 mL, the emulsification system may be disrupted by the excess organic acid monoglyceride depending on the type of nutrient contained in the high calorie nutrition composition.
  • the emulsification system may not be stable and the water phase and the oil layer may be separated. There is.
  • the organic acid monoglyceride in the high calorie nutrition composition exceeds 0.8 g / 100 mL, the emulsification system may be disrupted by the excess organic acid monoglyceride depending on the type of nutrient contained in the high calorie nutrition composition.
  • the organic acid monoglyceride is not particularly limited, and for example, commercially available ones can be used. Specifically, Poem W-60 (manufactured by Riken Vitamin Co., Ltd.), Poem G-002 (RIKEN Vitamin Co., Ltd.) And Poem B-10 (manufactured by Riken Vitamin Co., Ltd.).
  • the polyglycerin ester is not particularly limited, and for example, commercially available products can be used. Specifically, Poem J-0381V (manufactured by Riken Vitamin Co., Ltd.), Poem J-0281V (Riken Vitamin Co., Ltd.) Manufactured) and the like.
  • a high-calorie nutrition composition contains fermented milk in addition to the nutrients including the three major nutrients described above.
  • the high-calorie nutritional composition preferably contains a high concentration of protein, lipid and carbohydrate nutrients as described above, and the protein and carbohydrate nutrients are reduced in molecular weight as described above. Due to the fact that it is preferable to do so, it tends to have a unique odor, a bitter taste or a bitter taste.
  • Such a high-calorie nutritional composition containing fermented milk can reduce unpleasant flavors such as peculiar smell, gummy taste, and bitterness. Therefore, the appetite of the intake person who eats this high-calorie nutrition composition is improved.
  • the content of fermented milk in the high calorie nutrition composition is preferably set to 1.0 g / 100 mL to 3.0 g / 100 mL, more preferably 1.3 g / 100 mL to 1.8 g / 100 mL.
  • the fermented milk in the high-calorie nutrition composition is less than the lower limit, depending on the type of nutrients contained in the high-calorie nutrition composition, the bitterness may be felt strongly and the flavor may be impaired.
  • the fermented milk in the high-calorie nutrition composition exceeds the lower limit, depending on the type of nutrients contained in the high-calorie nutrition composition, sweetness and sourness may be felt strongly, and the flavor may be impaired.
  • fermented milk means the thing which milk or the thing containing non-fat milk solid content more than this produces
  • the high-calorie nutrition composition may contain a flavor. Therefore, since the further flavor improvement of a high-calorie nutrition composition is aimed at, the appetite of the intake person who eats this high-calorie nutrition composition improves more.
  • flavor refers to what is added to impart a fragrance or taste to a high-calorie nutritional composition, and is generally sold as “flavor” or “extract”. What is marketed as “powder seasoning” “powder flavor” “liquid flavor” etc. is mentioned, Among these, it can use 1 type or in combination of 2 or more types.
  • the content of flavor in the high calorie nutrition composition is preferably set to about 1.0 g to 3.5 g, more preferably about 1.5 g to 3.0 g in 100 mL of the high calorie nutrition composition. Is done. Thereby, the effect acquired by adding a flavor to a high-calorie nutrition composition can be exhibited more notably.
  • the type of flavor is not particularly limited, but for example, vegetable soup flavor such as tomato flavor, fruit juice flavor such as apple flavor, yogurt flavor, Japanese-style soup flavor (bonito, kombu), cream stew Examples include flavor, beef stew flavor, curry flavor, miso soup flavor, pork soup flavor, clam chowder flavor, or ramen flavor (miso, tonkotsu, soy sauce).
  • the flavor may be a commercially available soup or powder soup.
  • the high-calorie nutritional composition may further contain polyglutamic acid, glucosamine, fucoidan, collagen, hyaluronic acid, dietary fiber, oligosaccharide and the like as functional components.
  • These functional ingredients promote salivation, promote calcium absorption, moisturize, eliminate Helicobacter pylori, promote gastric mucosal protection and repair, improve endurance, lower plasma cholesterol, improve blood glucose response, improve colon function, It exhibits various functions such as prevention of colorectal cancer.
  • the dietary fiber is not particularly limited, but for example, cellulose, hemicellulose, lignin, insoluble pectin, chitin, chitosan, psyllium seed coat, low molecular weight sodium alginate and other insoluble dietary fiber, water-soluble pectin, guar gum, konjac mannan, glucomannan , Alginic acid, agar, chemically modified polysaccharide, polydextrose, indigestible oligosaccharide, maltitol, inulin, carrageenan, wheat bran, indigestible dextrin (for example, Pine Fiber C (manufactured by Matsutani Chemical Industry Co., Ltd.)), polydextrose And water-soluble dietary fibers such as guar gum degradation products, etc., may be used alone or in admixture of two or more.
  • content of the dietary fiber in a high-calorie nutrition composition is suitably adjusted by the subject etc. who apply a high
  • the high-calorie nutrition composition may further contain other known ingredients such as health functional ingredients, food additives, stabilizers and the like.
  • a health functional component is a component that exhibits a certain function to a living body when ingested.
  • Such insurance functional components are not particularly limited, and include, for example, indigestible oligosaccharide, sugar alcohol, calcium citrate malate (CCM) and casein phosphopeptide (CPP), chitosan, L-arabinose, guava leaf polyphenol , Wheat albumin, bean extract, diacylglycerol, diacylglycerol plant sterol, soybean isoflavone, milk basic protein, and the like, and one or more of these can be used in combination.
  • CCM calcium citrate malate
  • CPP casein phosphopeptide
  • chitosan chitosan
  • L-arabinose L-arabinose
  • guava leaf polyphenol guava leaf polyphenol
  • Wheat albumin bean extract
  • diacylglycerol diacylglycerol plant sterol
  • soybean isoflavone milk basic protein
  • the indigestible oligosaccharide is a saccharide whose molecular weight is not as large as that of a polysaccharide (about 300 to 3000) among the compounds in which monosaccharides are linked by glycosidic bonds.
  • this indigestible oligosaccharide is not decomposed by human digestive enzymes, but those that are decomposed by human digestive enzymes are included in the aforementioned carbohydrates. Ingestion of such indigestible oligosaccharides can provide an intestinal regulation effect.
  • the indigestible oligosaccharide is not particularly limited, and examples thereof include xylooligosaccharide, fructooligosaccharide, soybean oligosaccharide, isomaltoligosaccharide, dairy oligosaccharide, lactulose, and galactooligosaccharide. These indigestible oligosaccharides may be used alone or in combination of two or more. In addition, content of the indigestible oligosaccharide in a high-calorie nutrition composition is suitably adjusted by the subject etc. who apply a high-calorie nutrition composition.
  • Sugar alcohol is a kind of sugar that is produced by reducing the carbonyl group of aldose or ketose, and is poorly absorbed from the small intestine into the body and is difficult to generate calories.
  • This sugar alcohol is difficult to be metabolized to acid by oral bacteria and can prevent the formation of plaque.
  • the sugar alcohol is used as a low calorie sweetener.
  • Sugar alcohol is not particularly limited, and examples thereof include erythritol, maltitol, palatinose and the like. These sugar alcohols may be used alone or in admixture of two or more. In addition, content of the sugar alcohol in a high-calorie nutrition composition is suitably adjusted by the subject etc. who apply a high-calorie nutrition composition.
  • CCM Calcium citrate malate
  • CPP casein phosphopeptide
  • CCM and CPP may be used independently or may be used in mixture of 2 or more types.
  • CCM and CPP are preferably used in combination with calcium.
  • content of CCM and CPP in a high calorie nutrition composition is suitably adjusted with the subject etc. which apply a high calorie nutrition composition.
  • Food additives are used by adding, blending, moistening and other methods to high calorie nutritional compositions for the purpose of processing or preserving high calorie nutritional compositions.
  • As food additives for example, zinc gluconate and copper gluconate, ascorbic acid 2-glucoside, cyclodextrin, preservatives, fungicides, antioxidants, coloring agents, masking agents, A pH adjuster, a sour agent, a fragrance
  • Ascorbic acid 2-glucoside is a compound in which glucose is ⁇ -coordinated to the hydroxyl group at the 2-position of vitamin C (ascorbic acid) and is more stable than normal vitamin C because it is not attacked by oxygen. C derivative. Vitamin C can be efficiently absorbed by ascorbic acid 2-glucoside. The content of ascorbic acid 2-glucoside is appropriately adjusted by the subject to whom the high calorie nutrition composition is applied.
  • Cyclodextrin is a cyclic oligosaccharide having a cyclic structure in which glucose is bound by a glucoside bond. Those consisting of 6 glucoses are called ⁇ -cyclodextrin, those consisting of 7 glucoses are called ⁇ -cyclodextrin, and those consisting of 8 glucoses are called ⁇ -cyclodextrin. Cyclodextrin has functions such as an allergy suppressing effect, a blood glucose level increase suppressing effect, and an emulsifying action. A cyclodextrin may be used independently or may be used in mixture of 2 or more types. The content of cyclodextrin is appropriately adjusted by the subject to whom the high calorie nutrition composition is applied.
  • the antioxidant has a function of preventing deterioration due to oxidation. Although it does not specifically limit as antioxidant, Ascorbic acid and its sodium salt, erythorbic acid and its sodium salt, etc. are used. These antioxidants may be used alone or in combination of two or more.
  • the colorant has a function to make a high-calorie nutritional composition look beautiful. Although it does not specifically limit as a coloring agent, Edible tar pigment
  • dye Edible red No. 2, No. 3, No. 40, No. 102, No. 104, No. 105, and No. 106, Edible blue No. 1 and No. 2, Edible yellow No. 4 And No. 5, Edible Green No.
  • ⁇ -carotene water-soluble anato, chlorophyll derivatives (chlorophyll a, chlorphyll b, copper chlorophyll, copper chlorophyllin sodium, iron chlorophyllin sodium, etc.), riboflavin, iron sesquioxide, titanium dioxide , Safflower yellow pigment, cochineal pigment, gardenia yellow pigment, turmeric pigment, red cabbage pigment, beet red, grape skin pigment, paprika pigment, caramel and the like.
  • chlorophyll derivatives chlororophyll a, chlorphyll b, copper chlorophyll, copper chlorophyllin sodium, iron chlorophyllin sodium, etc.
  • riboflavin iron sesquioxide
  • titanium dioxide Safflower yellow pigment
  • cochineal pigment gardenia yellow pigment
  • turmeric pigment red cabbage pigment
  • beet red grape skin pigment
  • paprika pigment caramel and the like.
  • the masking agent has a function of suppressing and concealing the peculiar taste caused by the ingredients in the high calorie nutrition composition.
  • the masking agent is not particularly limited, but saccharin and its sodium salt, xylitol, aspartame, sucralose, acesulfame potassium, dulcin, cyclamate, neotame, trehalose, erythritol, maltose, para-north, sorbitol, licorice extract , Stevia, thaumatin, curculin, disodium lithyrrhizinate and the like. These masking agents may be used alone or in combination of two or more.
  • the pH adjuster has a function of adjusting the pH of the high calorie nutrition composition.
  • the pH adjuster is not particularly limited, and citric acid, gluconic acid, succinic acid, potassium carbonate, sodium hydrogen carbonate, carbon dioxide, lactic acid, sodium lactate, sodium citrate, adipic acid and the like can be used. These pH adjusters may be used alone or in combination of two or more.
  • the pH of a high calorie nutrition composition is 3.0 or more and 4.0 or less, and it is more preferable that it is about 4.0 by adjusting pH with a pH adjuster.
  • the pH in the high calorie nutritional composition is less than 3.0, the acidity is felt strongly and the flavor may be impaired. If the pH in the high-calorie nutritional composition exceeds 4.0, the possibility that microorganisms such as fungi will grow increases, and there is a risk that the safety as a food may not be maintained. Thereby, while being able to aim at long-term stabilization of a high-calorie nutrition composition, when eating a high-calorie nutrition composition, an ingestor can eat without feeling strong acidity.
  • the sour agent has functions such as imparting sourness to the high calorie nutrition composition, preventing oxidation of the high calorie nutrition composition, and adjusting pH.
  • the acidulant is not particularly limited, and examples include acetic acid, citric acid, succinic acid, lactic acid, malic acid, tartaric acid, gluconic acid, and phosphoric acid. These acidulants may be used alone or in combination of two or more.
  • the fragrance has a function of flavoring and smelling a high calorie nutritional composition.
  • the fragrance is not particularly limited, but acetophenone, ⁇ -amylcinnamaldehyde, anisaldehyde, benzaldehyde, benzyl acetate, benzyl alcohol, cinnamaldehyde, cinnamic acid, citral, citronellal, citronellol, decanal, decanol, ethyl acetoacetate, silica Ethyl cinnamate, ethyl decanoate, ethyl vanillin, eugenol, geraniol, isoamyl acetate, isoamyl butyrate, isoamyl phenyl acetate, dl-menthol, l-menthol, methyl salicylate, piperonal, propionic acid, terpineol, vanillin, d-borneo
  • Stabilizers have the function of contributing to stabilization of the manufacturing process as well as improving the texture of the high calorie nutritional composition.
  • a commonly used stabilizer can be used. Specifically, for example, agar, gelatin, cellulose, chitin, dextran, branched dextran, glycogen, inulin, mannan, glucomannan, xylan, pullulan, alginic acid, alginate, carboxymethylcellulose, hydroxypropylcellulose, cyclodextrin, farseleran, Modified starch, carrageenan, pectin, locust bean gum, guar gum, guar gum degradation product, xanthan gum, tamarind gum, gum arabic, gellan gum, vegetable protein, vegetable protein degradation product, animal protein, animal protein degradation product, etc. .
  • These stabilizers may be used alone or in combination of two or more as stabilizers.
  • the stabilizer can also serve as the dietary fiber described above.
  • the content of the stabilizer is appropriately adjusted in consideration of texture, stability and the like.
  • additives for example, enzymes such as ⁇ -amylase, ⁇ -amylase, glucoamylase, glucose isomerase, trehalose-producing enzyme, trehalose-free enzyme, glutaminase, yeast and the like are used.
  • the content of these other additives is appropriately adjusted by the subject to whom the high calorie nutrition composition is applied.
  • the above-mentioned high calorie nutrition composition can be manufactured by a well-known method.
  • the container 10 is an aluminum pouch with a straw.
  • the capacity of the container 10 is 100 mL.
  • the container 10 is filled with the above-described high-calorie nutrition composition, and is transported (transported) and ingested. It also has a function as a container when performing.
  • the container 10 is formed in a bag shape and filled with a high calorie nutrition composition, and an opening 20 provided at the upper end of the container body 30 and communicating with the container body 30.
  • the lid 20 is detachably provided in the opening 20.
  • the container body 30 is a gusset-type pouch container having a rectangular shape in plan view and having folded portions that are folded inward on both sides, and has a height A120 mm ⁇ width B80 mm ⁇ gazette width 21 mm. Is set to 100 mL.
  • the container body 30 is filled with 100 mL of a high calorie nutritional composition having a calorific value of 2.5 kcal / g or more and 4.5 kcal / g or less. Therefore, for example, by acquiring a high-calorie nutritional composition filled in the container body 30 with the package 1 for three meals of breakfast, lunch, and dinner, energy of 750 kcal or more and 1350 kcal or less can be obtained. is there. Therefore, the intake of three meals of the high calorie nutrition composition by the package 1 can satisfy the amount of energy that it is desirable for the elderly to acquire in one day. Therefore, an intaker (elderly person) who takes a high-calorie nutrition composition simply replenishes 100 mL of the high-calorie nutrition composition simply by eating the high-calorie nutrition composition filled in the container body 30. be able to.
  • a high calorie nutritional composition having a calorific value of 2.5 kcal / g or more and 4.5 kcal / g or less. Therefore, for example, by acquiring a high
  • the container body 30 is made of, for example, a film material in which both surfaces of an aluminum foil are covered with a covering layer made of a resin material.
  • the opening 20 has a cylindrical shape as a whole, and is provided at substantially the center of the upper end of the container body 30, thereby functioning as a straw communicating with the container body 30.
  • the high-calorie nutrition composition is filled into the container body 30, and when the intaker eats the high-calorie nutrition composition, It is discharged from the container body 30 by pressing.
  • the opening 20 has an opening diameter (diameter) of about 10 mm in this embodiment.
  • the opening diameter is set to such a size, and as described above, the container body 30 is filled with a high calorie nutritional composition having a viscosity at 25 ° C. of 500 mPa ⁇ s to 3,000 mPa ⁇ s.
  • the discharge pressure when discharging the high calorie nutrition composition at a rate of 50 L / min or more and 60 mL / min or less from the section 20 is preferably set to 20 kPa or less, more preferably 10 kPa or less.
  • the opening 20 is provided with a male screw (not shown) on the upper end side of the outer peripheral surface thereof. Furthermore, the cover body 25 has a bottomed cylindrical shape, and is provided with a female screw (not shown) on its inner peripheral surface.
  • the female screw included in the lid 25 is screwed into the male screw included in the opening 20, the function as the lid 25 is exerted, and as shown in FIG. 1, the sealing property of the opening 20 is ensured.
  • the lid body 25 is detachable, when the package body 1 is transported / stored, as shown in FIG. 1, the lid body 25 is put in an attached state, and the sealing of the opening 20 and the container body 30 is ensured.
  • the high-calorie nutrition composition is filled into the main body 30 and when the high-calorie nutrition composition is ingested, the main body 30 is put on and off, and the high-calorie nutrition composition can be filled and discharged through the opening 20.
  • the opening 20 and the lid 25 are made of a resin material such as high density polyethylene (HDPE), for example.
  • HDPE high density polyethylene
  • the package 1 is commercialized by filling the container body 30 with a high-calorie nutritional composition after being continuously sterilized.
  • a high-calorie nutritional composition after being continuously sterilized.
  • UHT ultra high temperature short time
  • hot water sterilization hot water sterilization
  • batch type sterilization and these combination are mentioned.
  • the container 10 with which the high-calorie nutrition composition is filled that is, the container 10 included in the package 1 is not limited to the aluminum pouch with a straw described in the present embodiment, for example, other known containers may be used. Examples of the container used include tetra packs, cart cans, glass containers, metal cans, and plastic containers.
  • the high-calorie nutrition composition can be applied to a liquid food that is orally ingested, and can also be applied to an enteral nutrient that is enterally administered via a PEG tube or the like.
  • the package of this invention was demonstrated based on suitable embodiment, this invention is not limited to these.
  • various nutrients contained in the high-calorie nutrition composition provided in the package of the present invention can be replaced with any one that can exhibit the same function, or one having any function is added. You can also
  • Example 1 The preparation method at the time of 1700L preparation is described below. The amount of each raw material is as shown in Table 1.
  • a dispersion obtained by mixing a vegetable mixed oil, a medium chain fatty acid, and a polyglycerin ester at 70 ° C. was mixed with the solution.
  • As water-soluble vitamins, vitamin B1 hydrochloride, vitamin B2, nicotinamide, vitamin B6, vitamin B12, folic acid, calcium pantothenate, biotin, and vitamin C were appropriately added and stirred. Water was added until the total amount reached 1700 L, and dissolved and dispersed until a uniform state was obtained.
  • the obtained solution was homogenized and filled in an aluminum pouch with a straw (plug) so as to be 100 mL per piece (see FIG. 1), and then sterilized at 90 ° C. for 10 minutes. By cooling after the sterilization treatment, a package filled with a high calorie nutritional composition (high concentration nutritional composition) was produced.
  • a high calorie nutritional composition high concentration nutritional composition
  • the protein content is 1.5 g / 100 mL
  • the protein degradation product content is 19.5 g / 100 mL
  • the carbohydrate content is 30.0 g / 100 mL
  • the lipid content was 20.0 g / 100 mL.
  • the evaluation method is as follows.
  • Viscosity After allowing the nutritional composition to stand at 25 ° C. for 24 hours, a B-type rotational viscometer (manufacturer: BROOKFIELD, model: DV-II + Pro, measurement conditions: rotational speed 6 rpm, measurement time 1 minute, rotor No. 64 ).
  • Emulsification stability About 50 mL of the nutritional composition was put in a 50 mL centrifuge tube, allowed to stand, then observed one week later, and evaluated by the following evaluation. ⁇ : No separation ⁇ : Separation into two layers
  • the calorific value of the obtained nutritional composition was 4.0 kcal / g, uniformity was “ ⁇ ”, pH was 3.85, viscosity was 1,635 mPa ⁇ s, and emulsion stability was “ ⁇ ”.
  • the results are shown in Table 2.
  • Example 2 In Example 1, the protein content is 1.0 g / 100 mL, the protein degradation product content is 14.9 g / 100 mL, the carbohydrate content is 20.9 g / 100 mL, and the lipid content is 14.0 g / Except having changed to 100 mL, the same preparation method as Example 1 was repeated and the nutritional composition was obtained.
  • the obtained nutritional composition had an amount of heat of 3.0 kcal / g, a uniformity of “ ⁇ ”, a pH of 3.83, a viscosity of 1,065 mPa ⁇ s, and an emulsion stability of“ ⁇ ”. The results are shown in Table 2.
  • Example 3 In Example 1, the protein content was 1.6 g / 100 mL, the protein degradation product content was 19.5 g / 100 mL, the carbohydrate content was 32.0 g / 100 mL, and the lipid content was 21.5 g / 100 mL. Except having changed to 100 mL, the same preparation method as Example 1 was repeated and the nutritional composition was obtained. The obtained nutritional composition had a calorific value of 4.3 kcal / g, uniformity of “ ⁇ ”, pH of 3.81, viscosity of 1,955 mPa ⁇ s, and emulsion stability of “ ⁇ ”. The results are shown in Table 2.
  • Example 4 the nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that the proteolysate was changed to SOLUGEL (weight average molecular weight: 2,000, manufactured by Nippon Pure Food Co., Ltd.).
  • the obtained nutritional composition had a calorific value of 3.5 kcal / g, uniformity of “ ⁇ ”, pH of 3.82, viscosity of 1,250 mPa ⁇ s, and emulsion stability of “ ⁇ ”.
  • the results are shown in Table 2.
  • Example 5 In Example 1, the same preparation method as in Example 1 was repeated except that the proteolysate was changed to High Newt AM (soybean peptide, weight average molecular weight: 1,200, manufactured by Fuji Oil Co., Ltd.). I got a thing.
  • the obtained nutritional composition had a heat value of 4.0 kcal / g, uniformity of “ ⁇ ”, pH of 3.85, viscosity of 1,100 mPa ⁇ s, and emulsion stability of“ ⁇ ”. The results are shown in Table 2.
  • Example 6 In Example 1, the same preparation method as in Example 1 was repeated except that the proteolysate was changed to Nippi Peptide PS-1-H (collagen peptide, weight average molecular weight: 9,000, manufactured by Nippi Co., Ltd.). A nutritional composition was obtained. The obtained nutritional composition had a calorific value of 4.0 kcal / g, uniformity of “x”, pH of 3.85, viscosity of 9,800 mPa ⁇ s, and emulsion stability of “x”. The results are shown in Table 3.
  • Example 7 A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that the proteolysate was changed to CE90GMM (casein peptide, weight average molecular weight: 450, manufactured by Nippon Shinyaku Co., Ltd.) in Example 1.
  • the obtained nutritional composition had a calorific value of 4.0 kcal / g, uniformity of “ ⁇ ”, pH of 3.85, viscosity of 550 mPa ⁇ s, and emulsion stability of “x”. The results are shown in Table 3.
  • Example 8 In Example 1, the same preparation method as in Example 1 was used, except that the proteolysate was changed to LACPRODAN® DI-3065 (whey peptide, weight average molecular weight: 1,015, manufactured by Arla Foods Ingredients). Repeatedly, a nutritional composition was obtained. The obtained nutritional composition had a calorific value of 4.0 kcal / g, uniformity of “ ⁇ ”, pH of 3.98, viscosity of 133 mPa ⁇ s, and emulsion stability of “ ⁇ ”. The results are shown in Table 3.
  • Example 1 (Comparative Example 1) In Example 1, the protein content was 0.7 g / 100 mL, the protein degradation product content was 9.8 g / 100 mL, the carbohydrate content was 15.0 g / 100 mL, and the lipid content was 10.2 g / Except having changed to 100 mL, the same preparation method as Example 1 was repeated and the nutritional composition was obtained.
  • the obtained nutritional composition had an amount of heat of 2.0 kcal / g, a uniformity of “ ⁇ ”, a pH of 3.85, a viscosity of 25 mPa ⁇ s, and an emulsion stability of “x”. The results are shown in Table 4.
  • Example 2 In Example 1, the protein content was 2.2 g / 100 mL, the protein degradation product content was 29.3 g / 100 mL, the carbohydrate content was 37.4 g / 100 mL, and the lipid content was 25.1 g / 100 mL. Except having changed to 100 mL, the same preparation method as Example 1 was repeated and the nutritional composition was obtained. The obtained nutritional composition had a calorific value of 5.2 kcal / g, uniformity of “x”, pH of 3.85, viscosity of 5,200 mPa ⁇ s, and emulsion stability of “x”. The results are shown in Table 4.
  • Example 3 A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1, except that the protein content was changed to 0 g / 100 mL and the protein degradation product content was changed to 21.0 g / 100 mL in Example 1. .
  • the obtained nutritional composition had a calorific value of 4.0 kcal / g, uniformity of “ ⁇ ”, pH of 3.85, viscosity of 950 mPa ⁇ s, and emulsion stability of “x”. The results are shown in Table 4.
  • the amount of heat in 100 mL is 2 It could be set within the range of not less than 5 kcal / g and not more than 4.5 kcal / g.
  • the package of the present invention contains a high-calorie nutritional composition containing protein, lipid, and carbohydrate nutrients, and having a calorific value of 2.5 kcal / g to 4.5 kcal / g, and the high-calorie nutritional composition, A container with a capacity of 100 mL. Therefore, it is possible to provide a package capable of supplying a high-calorie nutritional composition easily and quantitatively that can sufficiently supply energy with a small amount of intake and can obtain three major nutrients in a balanced manner. Can do. Therefore, the high calorie nutrition composition of the present invention has industrial applicability.

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Abstract

La présente invention concerne un emballage 1 qui comprend : une composition nutritionnelle à haute teneur en calories qui comprend une protéine, un lipide et un nutriment glucidique et a une capacité calorifique située dans la plage allant de 2,5 à 4,5 kcal/g; et un récipient 10 qui a un volume de 100 ml et est rempli avec la composition nutritionnelle à haute teneur en calories. La viscosité de la composition nutritionnelle à haute teneur en calories à 25 °C est de préférence située dans la plage allant de 500 à 3 000 mPa∙s.
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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1118723A (ja) * 1997-07-08 1999-01-26 Meiji Milk Prod Co Ltd 高エネルギーゲル状栄養組成物
WO2007026474A1 (fr) * 2005-08-29 2007-03-08 Ajinomoto Co., Inc. Composition nutritive
WO2011118810A1 (fr) * 2010-03-26 2011-09-29 味の素株式会社 Composition nutritionnelle
WO2011152706A1 (fr) * 2010-06-04 2011-12-08 N.V. Nutricia Composition nutritionnelle liquide compacte pré-épaissie pour les patients souffrant de dysphagie
WO2013085059A1 (fr) * 2011-12-09 2013-06-13 株式会社明治 Méthode de production d'une composition nutritionnelle
JP2013176357A (ja) * 2012-01-31 2013-09-09 Nippon Shinyaku Co Ltd 高タンパク液状栄養食品組成物
WO2014030605A1 (fr) * 2012-08-20 2014-02-27 味の素株式会社 Composition nutritionnelle

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1118723A (ja) * 1997-07-08 1999-01-26 Meiji Milk Prod Co Ltd 高エネルギーゲル状栄養組成物
WO2007026474A1 (fr) * 2005-08-29 2007-03-08 Ajinomoto Co., Inc. Composition nutritive
WO2011118810A1 (fr) * 2010-03-26 2011-09-29 味の素株式会社 Composition nutritionnelle
WO2011152706A1 (fr) * 2010-06-04 2011-12-08 N.V. Nutricia Composition nutritionnelle liquide compacte pré-épaissie pour les patients souffrant de dysphagie
WO2013085059A1 (fr) * 2011-12-09 2013-06-13 株式会社明治 Méthode de production d'une composition nutritionnelle
JP2013176357A (ja) * 2012-01-31 2013-09-09 Nippon Shinyaku Co Ltd 高タンパク液状栄養食品組成物
WO2014030605A1 (fr) * 2012-08-20 2014-02-27 味の素株式会社 Composition nutritionnelle

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