JP7084925B2 - High calorie nutritional composition and packaging - Google Patents

Description

The present invention relates primarily to high calorie nutritional compositions and packages for supplementing nutrients, either orally or by tube.

In recent years, with the aging of the population, high-calorie nutritional compositions for supplementing nutrients that tend to be deficient in daily eating habits have attracted attention, and various nutritional supplements have been proposed and marketed (for example). See Patent Document 1).

In particular, for elderly people with reduced appetite or swallowing disorders, ingestion of a small amount of high-calorie nutritional composition can supply sufficient energy and acquire the three major nutrients in a well-balanced manner. In addition, proteins, lipids and carbohydrates as the three major nutrients are required to be dispersed in a high-calorie nutritional composition with excellent stability without separation.

Further, it is required that the high-calorie nutritional composition can be easily replenished from the package filled with the high-calorie nutritional composition without causing dripping.

JP-A-2015-107075

An object of the present invention is that energy can be sufficiently replenished by ingesting a small amount, three major nutrients can be obtained in a well-balanced manner, and proteins, lipids and carbohydrates as the three major nutrients have excellent stability. The high-calorie nutritional composition dispersed without separation and the high-calorie nutritional composition are filled in a container, and the high-calorie nutritional composition can be easily replenished without causing dripping. Is to provide a packaging body that can be used.

Such an object is achieved by the present invention of the following (1) to ( 5 ).
(1) A high-calorie nutritional composition containing nutrients including proteins, fats and carbohydrates , dietary fiber and stabilizers .
The contents of the protein, the lipid, and the carbohydrate in the high-calorie nutritional composition are 10.0 g or more and 30.0 g or less, 8.8 g or more and 30.0 g or less, and 25. 0g or more and 40.0g or less,
The high-calorie nutritional composition comprises the dietary fiber and agar acting as the stabilizer, as well as the carbohydrate, the dietary fiber and the pectin acting as the stabilizer.
A high-calorie nutritional composition characterized by having a viscosity at 25 ° C. of 3,500 mPa · s or more and 17,500 mPa · s or less, and a calorific value of 2.5 kcal / mL or more and 4.5 kcal / mL or less.

(2) The high-calorie nutritional composition according to (1) above, wherein the pH is 3.0 or more and 4.0 or less.

( 3 ) The high-calorie nutritional composition according to (1) or (2) above, wherein the content of the agar in the high-calorie nutritional composition is 0.05 g or more and 0.32 g or less in 100 mL.

( 4 ) The high-calorie nutritional composition according to any one of (1) to (3) above, which contains collagen peptide and whey protein as the protein.

( 5 ) A package comprising the high-calorie nutritional composition according to any one of (1) to ( 4 ) above and a container filled with the high-calorie nutritional composition.

According to the high-calorie nutritional composition of the present invention, energy can be sufficiently replenished and the three major nutrients can be obtained in a well-balanced manner even by ingesting a small amount of the high-calorie nutritional composition. Further, in the high-calorie nutritional composition, proteins, lipids and carbohydrates as the three major nutrients are dispersed without separation with excellent stability, so that the high-calorie nutritional composition is stabilized. can.

Further, in the package of the present invention, by filling the container with the high-calorie nutritional composition of the present invention, the container, that is, the package can be miniaturized, and the high-calorie filled in the container can be realized. The nutritional composition can be easily replenished by the ingestor without causing dripping.

FIG. 1 is a perspective view showing a preferred embodiment of the package of the present invention.

Hereinafter, the high-calorie nutritional composition and the package of the present invention will be described in detail based on preferred embodiments.

The high-calorie nutritional composition of the present invention contains nutrients including proteins, lipids and carbohydrates, and agar, and has a viscosity at 25 ° C. of 3,500 mPa · s or more and 17,500 mPa · s or less. Moreover, the calorific value is 2.5 kcal / mL or more and 4.5 kcal / mL or less. As a result, even if a small amount of the high-calorie nutritional composition is ingested, energy can be sufficiently replenished and the three major nutrients can be obtained in a well-balanced manner. Further, in the high-calorie nutritional composition, proteins, lipids and carbohydrates as the three major nutrients are dispersed without separation with excellent stability, so that the high-calorie nutritional composition is stabilized. can. Further, in the package of the present invention, by filling the container with the high-calorie nutritional composition of the present invention, the container, that is, the package can be miniaturized, and the high-calorie filled in the container can be realized. The nutritional composition can be easily replenished by the ingestor without causing dripping.

Hereinafter, a package (the package of the present invention) in which the high-calorie nutritional composition of the present invention is filled in a container will be described. In the following, a case where the container provided in the package of the present invention is applied to an aluminum pouch with a straw will be described as an example.

<Packaging>
FIG. 1 is a perspective view showing a preferred embodiment of the package of the present invention. In the following, for convenience of explanation, the upper side in FIG. 1 is referred to as "upper" or "upper", and the lower side is referred to as "lower" or "lower".

As shown in FIG. 1, the package 1 has a container 10 and a high-calorie nutritional composition (not shown) filled in the container 10.

<< High-calorie nutritional composition >>
The high-calorie nutritional composition is filled in the container 10, and as described above, in the present invention, the nutrients (three major nutrients) include protein, lipid, carbohydrate, and agar. , The viscosity at 25 ° C. is 3,500 mPa · s or more and 17,500 mPa · s or less, and the calorific value is 2.5 kcal / mL or more and 4.5 kcal / mL or less.

Hereinafter, these nutrients and the like will be described in sequence.
Protein is contained in a high-calorie nutritional composition as a nutrient (three major nutrients) for supplying a nitrogen source and amino acids.

The protein content in the high-calorie nutritional composition is preferably set to about 10.0 g or more and 30.0 g or less, more preferably 12.0 g or more and 16.0 g or less in 100 mL of the high-calorie nutritional composition. .. As a result, the three major nutrients can be obtained in a well-balanced manner, and the calorie of the high-calorie nutritional composition can be set to 2.5 kcal / mL or more and 4.5 kcal / mL or less. The energy can be sufficiently replenished by ingesting 100 mL), that is, ingesting the high-calorie nutritional composition packed in the package 1.

In the present specification, the protein includes small molecules regardless of the degree of polymerization of amino acids, and includes amino acids and peptides as decomposition products of proteins in addition to proteins.

The protein preferably contains collagen peptide and whey protein.

Whey protein is a mixture of spherical proteins isolated from whey that remains when milk coagulates, and consists of soluble components contained in milk.

As the milky protein, for example, a commercially available product can be used, specifically, WPC550 (manufactured by Fonterra), Enlacto HG (manufactured by Nippon Shinyaku Co., Ltd.), Enlacto CC (manufactured by Nippon Shinyaku Co., Ltd.). ), PROGEL800 (manufactured by Nippon Shinyaku Co., Ltd.), Lact Crystal (manufactured by Nippon Shinyaku Co., Ltd.), WPI18855 (manufactured by Fonterra), WPI18822 (manufactured by Fonterra), WPI1895 (manufactured by Fonterra), WPC392 (manufactured by Fonterra), WPC80 (Manufactured by Fonterra), WPC7009 (manufactured by Fonterra), WPC164 (manufactured by Fonterra), WPC162 (manufactured by Fonterra), WPC132 (manufactured by Fonterra), WPC472 (manufactured by Fonterra) and the like.

The collagen peptide is preferably about 1,000 or more and 8,500 or less, more preferably 1,000 or more and 5,000 by hydrolyzing collagen derived from animals (mainly pigs, chickens and fish) with an enzyme or the like. The molecular weight has been reduced to the following weight average molecular weight.

Examples of commercially available collagen peptides include collagen peptides derived from pigs, chickens, and fish. Specifically, well collagen derived from pig collagen (manufactured by Nippon Shinyaku Co., Ltd.) and SOLUGEL (Nippon Pure Food Co., Ltd.) GELITA SOL NPE (Nippi Co., Ltd.), GELITA SOL NPS (Nippi Co., Ltd.), Marine Collagen NH derived from fish collagen (Nippon Ham Co., Ltd.) and C-LAP derived from chicken collagen (Nippon Ham Co., Ltd.) (Made by Co., Ltd.), etc.

When the weight content of whey protein in the high calorie nutritional composition of these collagen peptide and whey protein is 1.0, the weight content of collagen peptide is 1.0 or more and 26.0 or less. It is preferable to have. This allows the high-calorie nutritional composition to be adequately replenished with energy even with its small intake, while the three major nutrients proteins, lipids and carbohydrates are dispersed without separation with excellent stability. It can be assumed that it has been stabilized and stabilized. Further, when the weight content of collagen peptide is less than 1.0, it may be difficult to sufficiently replenish energy by ingesting a small amount of the high calorie nutritional composition. Furthermore, when the weight content of the collagen peptide exceeds 26.0, an unpleasant flavor such as a peculiar odor, a harsh taste, and a bitter taste is generated in the high-calorie nutritional composition, and the high-calorie nutritional composition is ingested. A person cannot eat deliciously, and the ingestor's appetite is reduced, which may lead to a deterioration in quality of life (QOL).

The weight content of collagen peptide is preferably 1.0 or more and 26.0 or less, but 1.7 or more and 4.3 or less, when the weight content of whey protein is 1.0. Is more preferable. As a result, the high-calorie nutritional composition can be made more stable.

The protein may contain other than collagen peptide and whey protein, and for example, known proteins such as animal protein and vegetable protein other than collagen peptide and whey protein can be used.

Examples of this protein include proteins contained in milk and the like excluding whey protein, soybean protein and the like.

More specifically, examples of milk-based materials include casein, caseinate, total milk protein (TMP), and milk protein concentrate (MPC), and soybean-based materials include, for example, soybean protein. , And one or a combination of two or more of these can be used.

Commercially available products such as TMP, MPC, and soybean protein can be used, and examples of the commercially available products include MPC80 (manufactured by Nippon Shinyaku Co., Ltd.), MPC80LR (manufactured by Nippon Shinyaku Co., Ltd.), and casein magnesium S. (Manufactured by Nippon Shinyaku Co., Ltd.), Casein Potassium S (manufactured by Nippon Shinyaku Co., Ltd.), Casein Sodium CW (manufactured by Nippon Shinyaku Co., Ltd.), Prorina 900 (manufactured by Fuji Oil Co., Ltd.), Prorina 700 (manufactured by Fuji Oil Co., Ltd.) ), Prorina 800 (manufactured by Fuji Oil Co., Ltd.), New Fuji Pro 3000 (manufactured by Fuji Oil Co., Ltd.), New Fuji Pro 1700N (manufactured by Fuji Oil Co., Ltd.) and the like.

Examples of amino acids include essential amino acids such as valine, leucine, isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan, and histidine, and glycine, alanine, serine, cysteine, asparagine, glutamine, proline, tyrosine, and aspartic acid. Non-essential amino acids such as glutamic acid and arginine can be mentioned, and one or a combination of two or more of these can be used.

These amino acids may be in the form of an inorganic acid salt (hydrochloride or the like), an organic acid salt (acetate or the like), or an ester that can be hydrolyzed in vivo (methyl ester or the like).

Further, examples of the peptide include those obtained by polymerizing two or more of the above-mentioned amino acids via a peptide bond (amide bond), and one or a combination of two or more of these can be used. Such a peptide may be any of a dipeptide, a tripeptide, an oligopeptide (having about 10 amino acids), and a polypeptide (having tens to hundreds of amino acids).

As this peptide, a protein obtained by subjecting a protein other than collagen to a low molecular weight treatment can be used, and examples thereof include soybean peptide, casein peptide, whey peptide and the like.

The protein, amino acid, and peptide may be derived from flavors and the like.

Lipids are contained in high-calorie nutritional compositions as nutrients (three major nutrients) that serve as energy sources with high efficiency.

The content of lipid in the high-calorie nutritional composition is preferably set to about 8.0 g or more and 30.0 g or less, more preferably 8.8 g or more and 25.0 g or less in 100 mL of the high-calorie nutritional composition. .. As a result, the three major nutrients can be obtained in a well-balanced manner, and the calorie of the high-calorie nutritional composition can be set to 2.5 kcal / mL or more and 4.5 kcal / mL or less, so that a small amount (100 mL) of the high-calorie nutritional composition can be obtained. ), That is, the energy can be sufficiently replenished by ingesting the high-calorie nutritional composition packed in the package 1. When the content of lipid in the high-calorie nutritional composition is less than the above lower limit, the function of the skin may be deteriorated depending on the type of lipid. When the lipid content exceeds the upper limit, the supply of lipid becomes excessive, and depending on the type of lipid, obesity may be induced.

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 and oils.

Examples of the saturated fatty acid include caprylic acid, capric acid, lauric acid, palmitic acid, stearic acid and the like, and one or a combination of two or more of these can be used.

Examples of unsaturated fatty acids include oleic acid, palmitoleic acid, linoleic acid, arachidonic acid, α-linolenic acid and the like, and one or a combination of two or more of these can be used.

Vegetable oils include, for example, coconut oil, corn oil, cottonseed oil, olive oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, safflower oil (red flower oil), sesame oil, soybean oil, sunflower oil, almond oil, cashew oil. , Hazel nut oil, macadamia nut oil, mongongo oil, pecan oil, pine nut oil, pistachio oil, walnut oil, gourd seed oil, buffalo pumpkin oil, pumpkin seed oil, watermelon seed oil, amaranthus oil, apricot oil, apple oil, Argan oil, avocado oil, babas oil, moringa oil, Borneo fat, cape chestnut oil, cocoa butter, carob oil, coffney palm oil, coriander seed oil, dica oil, flaxseed oil, grape seed oil, hemp oil, capoc oil, lareman Chia oil, Marula oil, Meadowfoam oil, Karashi oil, Natsumegu butter, Okla oil, Papaya oil, Perilla oil, Pekui oil, Keshi oil, Prune oil, Kinua oil, Niger seed oil, Rice oil, Royle oil, Thatcha inch oil , Camellia oil, thistle oil, tomato oil, wheat oil, sesame oil, germ oil, palm oil, peanut oil and the like, and one or more of these can be used in combination.

Examples of animal fats and oils include lard (pork fat), head (beef tallow) and the like, and one or a combination of two or more of these can be used.

The lipid may be used alone or in combination of two or more. Further, the lipid may be derived from a flavor or the like.

Carbohydrates are included in high calorie nutritional compositions as nutrients (three major nutrients) for supplying monosaccharides.

The carbohydrate content in the high-calorie nutritional 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 nutritional composition. .. As a result, the three major nutrients can be obtained in a well-balanced manner, and the calorie of the high-calorie nutritional composition can be set to 2.5 kcal / mL or more and 4.5 kcal / mL or less, so that a small amount (100 mL) of the high-calorie nutritional composition can be obtained. ), That is, the energy can be sufficiently replenished by ingesting the high-calorie nutritional composition packed in the package 1. When the content of carbohydrates in the high-calorie nutritional composition is less than the above lower limit, a sufficient amount of heat may not be obtained depending on the type of carbohydrates. When the carbohydrate content exceeds the above upper limit, the carbohydrate supply becomes excessive, and depending on the type of carbohydrate, diabetes may be induced.

The carbohydrate is not particularly limited as long as it is absorbed by a living body and becomes a calorie source (energy source), and examples thereof include monosaccharides, disaccharides, and polysaccharides.

Examples of the monosaccharide include glucose (dextrose), fructose (fructose), galactose and the like, and one or a combination of two or more of these can be used.

Examples of the disaccharide include sucrose (sucrose), lactose (lactose), maltose (maltose), isomaltose, trehalose and the like.

Specific examples of the polysaccharide include starch (amylose, amylopectin), dextrin and the like, and one or a combination of two or more of these can be used, and among them, dextrin is preferable.

Dextrin is a general term for substances in which several α-glucoses are polymerized by glycosidic bonds, and can be obtained by hydrolyzing starch. Since dextrin has a slow decomposition rate in the small intestine and is slowly absorbed, it can prevent a rapid increase in blood glucose. In addition, by using dextrin, the osmotic pressure of the high-calorie nutritional composition can be reduced, and osmotic diarrhea can be prevented. As the dextrin, either a high molecular weight dextrin having a high degree of polymerization of α-glucose or a low molecular weight dextrin having a low degree of polymerization of α-glucose may be used, but a high molecular weight dextrin capable of further reducing the osmotic pressure should be used. Is preferable. The small molecule dextrin is also called maltodextrin, and is usually obtained by polymerizing 3 to 5 α-glucoses.

This dextrin may be prepared by itself or a commercially available product may be used. When preparing dextrin, known starches such as corn, waxy corn, wheat, rice, waxy rice, waxy milo, beans (potato, green beans, red beans, etc.), potatoes, sweet potatoes, tapioca, etc. are used. , Can be prepared by hydrolysis by a known method. On the other hand, commercially available dextrins include, for example, TK-16 (manufactured by Matsutani Chemical Industry Co., Ltd.), Sandeck # 300 (manufactured by Sanwa Cornstarch Co., Ltd.), Sandec # 250 (manufactured by Sanwa Cornstarch Co., Ltd.), and Sandeck. # 150 (manufactured by Sanwa Cornstarch Co., Ltd.) and the like can be mentioned.

The above-mentioned carbohydrates may be used alone or in combination of two or more. Further, the carbohydrate may be derived from a flavor or the like.

Further, in such a carbohydrate, in the present invention, it is preferable to include a low molecular weight carbohydrate having a low degree of polymerization, that is, a low molecular weight polysaccharide such as a monosaccharide, a disaccharide, or a low molecular weight dextrin. As a result, the compatibility of carbohydrates in the high-calorie nutritional composition is increased. Therefore, even if the content of carbohydrates in the high-calorie nutritional composition is increased as described above, the high-calorie nutritional composition may be used. Carbohydrates can be melted together. Therefore, the generation of agglomerates and precipitates of carbohydrates in the high-calorie nutritional composition is accurately suppressed or prevented, and the high-calorie nutritional composition can be made into a uniformly dispersed carbohydrate.

The high-calorie nutritional composition may contain vitamins as nutrients in addition to the above-mentioned protein, lipid and carbohydrate nutrients (three major nutrients).

The vitamins are not particularly limited, and various types such as vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, niacin, pantothenic acid, vitamin B6, biotin, folic acid, vitamin B12, vitamin C, and carnitine. Examples include vitamins, which may be used alone or in combination of two or more.

The preferable contents of various vitamins per 100 mL of the high-calorie nutritional composition are as follows.

Vitamin A: preferably 0-3000 μg, more preferably 20-250 μg
Vitamin D: preferably 0.1-50 μg, more preferably 0.1-5.0 μg
Vitamin E: preferably 0.2-800 mg, more preferably 0.2-5.0 mg
Vitamin K: preferably 0.5 to 1000 μg, more preferably 2 to 50 μg
Vitamin B1: preferably 0.01-10 mg, more preferably 0.1-3.0 mg
Vitamin B2: preferably 0.01-10 mg, more preferably 0.05-3.0 mg
Niacin: preferably 0.1-30 mgNE, more preferably 0.5-6 mgNE
Pantothenic acid: preferably 0.1 to 5.5 mg, more preferably 0.2 to 3.0 mg
Vitamin B6: preferably 0.01-6.0 mg, more preferably 0.1-3.0 mg
Biotin: preferably 0.1-100 μg, more preferably 1-20 μg
Folic acid: preferably 1 to 1000 μg, more preferably 10 to 100 μg
Vitamin B12: preferably 0.01-10 μg, more preferably 0.2-3.0 μg
Vitamin C: preferably 1 to 200 mg, more preferably 5 to 100 mg
Carnitine: preferably 1-300 mg, more preferably 10-70 mg

In addition, the lower limit value and the upper limit value of the preferable range and the more preferable range of various vitamins shall include the respective numerical values.

Further, the high-calorie nutritional composition may contain minerals as nutrients in addition to the above-mentioned protein, lipid and carbohydrate nutrients (three major nutrients).

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 contents of various minerals per 100 mL of the high-calorie nutritional composition are as follows.

Sodium: preferably 50-300 mg, more preferably 100-190 mg
Calcium: preferably 10 to 200 mg, more preferably 30 to 100 mg
Phosphorus: preferably 1-350 mg, more preferably 25-150 mg
Magnesium: preferably 1-75 mg, more preferably 10-50 mg
Potassium: preferably 1-350 mg, more preferably 25-180 mg

In addition, the lower limit value and the upper limit value of the preferable range and the more preferable range of various minerals shall include the respective numerical values.

Further, the high-calorie nutritional composition may contain trace elements as nutrients in addition to the above-mentioned protein, lipid and carbohydrate nutrients (three major nutrients).

The trace elements are 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 or 2 It is also possible to mix and use more than seeds.

The preferable contents of various trace elements per 100 mL of the high-calorie nutritional composition are as follows.

Iron: preferably 0.1-55 mg, more preferably 1-10 mg
Copper: preferably 0.01-1.0 mg, more preferably 0.06-0.6 mg
Chlorine: preferably 1 to 350 mg, more preferably 25 to 180 mg
Iodine: preferably 0.1 to 1000 μg, more preferably 1 to 100 μg
Manganese: preferably 0.01-10 mg, more preferably 0.1-2.0 mg
Selenium: preferably 0.1 to 450 μg, more preferably 1 to 35 μg
Zinc: preferably 0.1 to 20 mg, more preferably 1 to 10 mg
Chromium: preferably 0.1 to 30 μg, more preferably 1 to 20 μg
Molybdenum: preferably 0.1 to 30 μg, more preferably 1 to 20 μg

In addition, the lower limit value and the upper limit value of the preferable range and the more preferable range of various trace elements shall include the respective numerical values.

A high-calorie nutritional composition containing the above nutrients may have a calorific value of 2.5 kcal / mL or more and 4.5 kcal / mL or less, but must be 3.0 kcal / mL or more and 4.3 kcal / mL or less. Is preferable, and it is more preferably 3.5 kcal / mL or more and 4.1 kcal / mL or less. When the amount of heat in the high-calorie nutritional composition is less than 2.5 kcal / mL, the high amount of heat cannot be ingested in a small volume. If the calorie content in the high calorie nutritional composition exceeds 4.5 kcal / mL, it is difficult for the nutrients to dissolve. Thereby, even a small amount (specifically, 100 mL) of the high-calorie nutritional composition can sufficiently replenish the energy. That is, a high-calorie nutritional composition that an elderly person with a decreased appetite or a swallowing disorder can obtain in one meal at a hospital, a long-term care facility, etc. under the supervision of a third party such as a nurse or a caregiver ( The total amount of liquid food) is generally said to be about 100 mL. Therefore, the calorie of the high-calorie nutritional composition to be filled in 100 mL in the container 10 is set within the above range, and the high-calorie nutritional composition is obtained from the package 1 for three meals of breakfast, lunch and dinner. Therefore, 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 nutritional composition can satisfy the amount of energy that is desirable for the elderly to obtain in one day.

Further, in the present invention, the high-calorie nutritional composition may have a viscosity at 25 ° C. of 3,500 mPa · s or more and 17,500 mPa · s or less, but 5,000 mPa · s or more and 15,000 mPa · s or less. Is preferable. If the viscosity of the high-calorie nutritional composition is less than the above lower limit, it may induce reflux pneumonia or diarrhea. If the viscosity of the high-calorie nutritional composition exceeds the above upper limit, it may become sticky at the time of ingestion. By setting the viscosity within such a range, the viscosity of the high-calorie nutritional composition can be set within a range suitable for liquid food. Therefore, even if this high-calorie nutritional composition is ingested by elderly people with decreased appetite or dysphagia, it is easy to obtain (eat) the high-calorie nutritional composition by oral administration. Can be done. Further, the high-calorie nutritional composition is easily discharged from the container body 30 by pressing the container body 30 without causing dripping through the opening 20 (supply part) provided in the container 10 described later. The high calorie nutritional composition can be obtained (eaten) by the ingestor by oral administration. Furthermore, in the high-calorie nutritional composition, proteins, lipids and carbohydrates as the three major nutrients can be dispersed without separation with excellent stability, and the high-calorie nutritional composition is stabilized. Can be done.

Further, the high-calorie nutritional composition preferably contains an emulsifier in addition to the nutrients containing the above-mentioned three major nutrients.

This makes the protein, lipid and carbohydrate more compatible in the high calorie nutritional composition. Therefore, even if the content of protein, lipid and carbohydrate in the high-calorie nutritional composition is increased as described above, the protein, lipid and carbohydrate are dissolved in the high-calorie nutritional composition. Can be done. Therefore, the high-calorie nutritional composition can be made into a uniformly dispersed and emulsified protein, fat and carbohydrate.

The emulsifier is not particularly limited, and for example, fatty acid esters such as organic acid monoglyceride, polyglycerin ester, sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester, polysorbate, polyglycerin condensed lysinolate, diacylglycerol, and wax. Classes, sterol esters, phospholipids and the like, and one or more of these can be used in combination. Above all, it is preferable to contain one of an organic acid monoglyceride and a polyglycerin ester, and it is more preferable to contain both of them. When both the organic acid monoglyceride and the polyglycerin ester are contained as the emulsifier, the content of each of these is preferably 0.5 g / 100 mL or more and 1.5 g / g of the organic acid monoglyceride in the high-calorie nutritional composition. It is set to 100 mL or less, more preferably about 1.3 g / 100 mL, and the polyglycerin 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. By selecting the above-mentioned emulsifier as the emulsifier and further setting the content thereof as described above, the above-mentioned effect can be exhibited more remarkably. When the amount of organic acid monoglyceride in the high-calorie nutritional composition is less than 0.5 g / 100 mL, the emulsifying system is not stable and the water layer and the oil layer are separated depending on the type of nutrient contained in the high-calorie nutritional composition. There is a risk of If the amount of organic acid monoglyceride in the high-calorie nutritional composition exceeds 1.5 g / 100 mL, the emulsification system may be disrupted by excess organic acid monoglyceride depending on the type of nutrient contained in the high-calorie nutritional composition. If the polyglycerin ester in the high-calorie nutritional composition is less than 0.3 g / 100 mL, the emulsification system may not be stable and the aqueous layer and the oil layer may separate depending on the type of nutrient contained in the high-calorie nutritional composition. There is. If the amount of organic acid monoglyceride in the high-calorie nutritional composition exceeds 0.8 g / 100 mL, the emulsification system may be disrupted by excess organic acid monoglyceride depending on the type of nutrient contained in the high-calorie nutritional composition.

The organic acid monoglyceride is not particularly limited, and for example, commercially available products can be used. Specifically, Poem W-60 (manufactured by Riken Vitamin Co., Ltd.) and Poem G-002 (Riken Vitamin Co., Ltd.) can be used. ), Poem B-10 (manufactured by Riken Vitamin Co., Ltd.) and the like. Further, the polyglycerin ester is not particularly limited, and for example, a commercially available product can be used. Specifically, Poem J-0381V (manufactured by RIKEN Vitamin Co., Ltd.) and Poem J-0281V (RIKEN Vitamin Co., Ltd.) can be used. Made) and the like.

Further, the high-calorie nutritional composition preferably contains fermented milk in addition to the nutrients containing the above-mentioned three major nutrients.

Here, it is preferable that the high-calorie nutritional composition contains the nutrients of protein, lipid and carbohydrate in a high concentration as described above, and the nutrients of protein and carbohydrate are reduced in molecular weight as described above. Due to the fact that it is preferable to use the protein, it tends to have a peculiar odor, a harsh taste, a bitter taste and the like.

By containing fermented milk in such a high-calorie nutritional composition, it is possible to reduce an unpleasant flavor such as a peculiar odor, a harsh taste, and a bitter taste. Therefore, the appetite of the ingestor who eats this high-calorie nutritional composition is improved.

The content of fermented milk in the high-calorie nutritional composition is preferably set to 1.0 g / 100 mL or more and 3.0 g / 100 mL or less, and more preferably 1.3 g / 100 mL or more and 1.8 g / 100 mL or less. When the fermented milk in the high-calorie nutritional composition is less than the above lower limit, the bitterness may be strongly felt and the flavor may be impaired depending on the type of nutrient contained in the high-calorie nutritional composition. When the fermented milk in the high-calorie nutritional composition exceeds the upper limit, sweetness and sourness may be strongly felt depending on the type of nutrients contained in the high-calorie nutritional composition, and the flavor may be impaired. By setting the content of the fermented milk within the above range, the effect can be more remarkablely exhibited.

In the present specification, fermented milk refers to milk or milk containing a non-fat milk solid content equal to or higher than this, which is fermented by producing lactic acid by microorganisms such as lactic acid bacteria and yeast. Therefore, the fermented milk is not particularly limited as long as it is fermented from milk or one containing a non-fat milk solid content equal to or higher than that of milk, and for example, in addition to commercially available yogurt, Honeypis JP-J ( Examples include (manufactured by Taiyo Fragrance Co., Ltd.), fermented milk FM-J (manufactured by Taiyo Fragrance Co., Ltd.), sugar-free fermented milk base (manufactured by Kyodo Dairy Co., Ltd.), sweetened fermented milk (manufactured by Kyodo Dairy Co., Ltd.), and the like.

In addition, the high calorie nutritional composition may contain flavors.
As a result, the flavor of the high-calorie nutritional composition is further improved, so that the appetite of the ingestor who eats the high-calorie nutritional composition is further improved.

In addition, in this specification, "flavor" means what is added to give a fragrance and taste to a high-calorie nutritional composition, and is generally sold as "flavor", and "extract". Examples thereof include those sold as "powder seasoning", "powder fragrance", and "liquid fragrance", and one or a combination of two or more of these can be used.

The flavor content in the high-calorie nutritional composition is preferably set to about 0.1 g or more and 3.5 g or less, more preferably about 0.4 g or more and 3.0 g or less in 100 mL of the high-calorie nutritional composition. Will be done. Thereby, the effect obtained by adding the flavor to the high-calorie nutritional composition can be more remarkablely exhibited.

In the high-calorie nutritional composition, 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 (katsuo, konbu), cream stew. Examples include flavor, beef stew flavor, curry flavor, miso soup flavor, pork juice flavor, clam chowder flavor, or ramen flavor (miso, tomato, soy sauce). As the flavor, a commercially available soup base or powdered soup may be used.

The high-calorie nutritional composition may further contain polyglutamic acid, glucosamine, fucoidan, collagen, hyaluronic acid, dietary fiber, oligosaccharides and the like as functional components.

These functional ingredients include saliva secretion promoting action, calcium absorption promoting action, moisturizing action, elimination of Helicobacter pylori, gastric mucosa protection / repair promotion, endurance improvement, plasma cholesterol lowering, glycemic response improvement, colon function improvement, It also exerts various functions such as prevention of colorectal cancer.

The dietary fiber is not particularly limited, and is, for example, insoluble dietary fiber such as cellulose, hemicellulose, lignin, insoluble pectin, chitin, chitosan, psyllium seed coat, and low molecular weight sodium alginate, water-soluble pectin, guar gum, konjak mannan, and glucomannan. , Arginic acid, agar, chemically modified polysaccharide, polydextrose, indigestible oligosaccharide, martitol, inulin, carrageenan, wheat bran, indigestible dextrin (for example, pine fiber C (manufactured by Matsutani Chemical Industry Co., Ltd.)), guar gum decomposition Examples thereof include water-soluble dietary fibers such as substances, which may be used alone or in combination of two or more. The content of dietary fiber in the high-calorie nutritional composition is appropriately adjusted by the subject to which the high-calorie nutritional composition is applied.

The high-calorie nutritional composition may further contain other known ingredients such as health functional ingredients, food additives, stabilizers and the like.

A health functional ingredient is an ingredient that exerts a certain function on a living body when ingested.

Such insurance functional ingredients are not particularly limited, but are, for example, indigestible oligosaccharides, sugar alcohols, calcium citrate (CCM) and caseinphosphopeptides (CPP), chitosan, L-arabinose, and guava leaf polyphenols. , Wheat albumin, bean drum extract, diacylglycerol, diacylglycerol vegetable sterol, soy isoflavone, milk basic protein and the like, and one or more of these can be used in combination.

The indigestible oligosaccharide is a saccharide having a molecular weight not as large as that of a polysaccharide (about 300 to 3000) among compounds in which monosaccharides are bound by glycosidic bonds.

It should be noted that this indigestible oligosaccharide is not decomposed by human digestive enzymes, and those decomposed by human digestive enzymes are included in the above-mentioned carbohydrates. By ingesting such indigestible oligosaccharides, an intestinal regulating effect can be obtained.

The indigestible oligosaccharide is not particularly limited, and examples thereof include xylooligosaccharide, fructooligosaccharide, soybean oligosaccharide, isomaltooligosaccharide, milk fruit oligosaccharide, lactulose, and galactooligosaccharide. These indigestible oligosaccharides may be used alone or in combination of two or more. The content of the indigestible oligosaccharide in the high-calorie nutritional composition is appropriately adjusted by the subject or the like to which the high-calorie nutritional composition is applied.

Sugar alcohol is a type of sugar produced by reducing the carbonyl group of aldose or ketose, and is poorly absorbed from the small intestine into the body and does not easily become calories.

This sugar alcohol is less likely 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.

The sugar alcohol is not particularly limited, and examples thereof include erythritol, maltitol, and palatinose. These sugar alcohols may be used alone or in combination of two or more. The content of sugar alcohol in the high-calorie nutritional composition is appropriately adjusted by the subject to which the high-calorie nutritional composition is applied.

Calcium citrate (CCM) and caseinphosphopeptide (CPP) have the function of promoting calcium absorption and promoting bone formation. These CCMs and CPPs may be used alone or in combination of two or more. In addition, CCM and CPP are preferably used in combination with calcium. The contents of CCM and CPP in the high-calorie nutritional composition are appropriately adjusted by the subject to which the high-calorie nutritional composition is applied.

Food additives are used by adding, mixing, wetting or other methods to the high calorie nutritional composition for the purpose of processing or preserving the high calorie nutritional composition.

In addition to the purpose of fortifying nutrition, food additives include, for example, zinc gluconate and copper gluconate, ascorbic acid 2-glucoside, cyclodextrin, preservatives, antifungal agents, antioxidants, colorants, masking agents, etc. Examples include pH adjusters, acidulants, fragrances, antifoaming agents and the like.

Ascorbic acid 2-glucoside is a compound in which glucose is bound to the hydroxyl group at the 2-position of vitamin C (ascorbic acid) in the α-coordination, and it is a vitamin with higher stability than normal vitamin C because it is not attacked by oxygen. It is a C derivative. Vitamin C can be efficiently absorbed by ascorbic acid 2-glucoside. The content of ascorbic acid 2-glucoside is appropriately adjusted depending on the subject to which the high-calorie nutritional composition is applied.

Cyclodextrin is a cyclic oligosaccharide having a cyclic structure in which glucose is bound by a glucosidic bond. The one consisting of 6 glucose is called α-cyclodextrin, the one consisting of 7 glucose is called β-cyclodextrin, and the one consisting of 8 glucose is called γ-cyclodextrin. Cyclodextrin has functions such as an allergy suppressing effect, a blood glucose level rising suppressing effect, and an emulsifying effect. Cyclodextrin may be used alone or in combination of two or more. The content of cyclodextrin is appropriately adjusted depending on the subject to which the high-calorie nutritional composition is applied.

The antioxidant has a function of preventing deterioration due to oxidation. The antioxidant is not particularly limited, but ascorbic acid and its sodium salt, erythorbic acid and its sodium salt and the like are used. These antioxidants may be used alone or in combination of two or more.

Colorants have the function of making high-calorie nutritional compositions look beautiful. The coloring agent is not particularly limited, but is edible tar pigment (edible red No. 2, 3, 40, 102, 104, 105, and 106, edible blue No. 1 and 2, edible yellow No. 4). And No. 5, Edible Green No. 3, etc.), β-carotene, water-soluble anato, chlorophyll derivatives (chlorophyll a, chlorophyll b, copper chlorophyll, copper chlorophyll sodium, iron chlorophyll sodium, etc.), riboflavin, iron sesquioxide, titanium dioxide, etc. Examples thereof include Benibana chlorophyll, Cochinil pigment, Kuchinashi chlorophyll, Ukon pigment, Red cabbage pigment, Beet red, Grape chlorophyll pigment, Paprika pigment, Caramel and the like. These colorants may be used alone or in combination of two or more.

The masking agent has a function of suppressing and concealing the peculiar bitterness derived from the raw material in the high-calorie nutritional composition. The masking agent is not particularly limited, but is limited to saccharin and its sodium salt, xylitol, aspartame, sucralose, acesulfame potassium, dulcin, cyclamate (cyclamic acid), neotame, trehalose, erythritol, multitose, palatinose, sorbitol, licorice extract, stevia. , Somatin, sucralose, disodium lithyllitate and the like. These masking agents may be used alone or in combination of two or more.

The pH regulator has a function of adjusting the pH of the high-calorie nutritional composition. The pH adjusting agent is not particularly limited, but citric acid, gluconic acid, succinic acid, potassium carbonate, sodium hydrogencarbonate, 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 the high-calorie nutritional composition is adjusted by a pH adjuster, and the pH is preferably 3.0 or more and 4.0 or less, and more preferably about 4.0. When the pH in the high-calorie nutritional composition is less than 3.0, the acidity is strongly felt and the flavor may be impaired. If the pH of the high-calorie nutritional composition exceeds 4.0, microorganisms such as fungi are more likely to propagate, and thus the safety as food may not be maintained. This makes it possible to stabilize the high-calorie nutritional composition for a long period of time, and when eating the high-calorie nutritional composition, the ingestor can eat without feeling a strong acidity.

The acidulant has functions such as imparting acidity to the high-calorie nutritional composition, preventing oxidation of the high-calorie nutritional composition, and adjusting the pH. The acidulant is not particularly limited, and examples thereof 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 is not particularly limited, but is acetphenone, α-amylcinnamaldehyde, anisaldehyde, benzaldehyde, benzyl acetate, benzyl alcohol, cinnamaldehyde, cinnamic acid, citral, citroneral, citronellol, decanal, decanol, ethyl acetoacetate, and kei. Ethyl dermatate, ethyl decanoate, ethyl vanillin, eugenol, geraniol, isoamyl acetate, isoamyl butyrate, isoamyl phenylacetate, dl-menthol, l-menthol, methyl salicylate, piperonal, propionic acid, terpineol, vanillin, d-bornole, etc. Can be mentioned. These fragrances may be used alone or in combination of two or more.

The stabilizer has a function of contributing to the stabilization of the manufacturing process as well as the texture improvement of the high-calorie nutritional composition. As the stabilizer, a commonly used stabilizer can be used. Specifically, for example, agar, gelatin, cellulose, chitin, dextran, branched dextran, glycogen, inulin, mannan, glucomannan, xylan, purulan, alginic acid, alginate, carboxymethyl cellulose, hydroxypropyl cellulose, cyclodextrin, farcerelan, Examples thereof include processed starch, carrageenan, pectin, locust bean gum, guar gum, guar gum decomposition product, xanthan gum, tamarind gum, arabic gum, gellan gum, vegetable protein, vegetable protein decomposition product, animal protein, animal protein decomposition product and the like. .. These stabilizers may be used alone or in combination of two or more as stabilizers.

Commercially available products can be used. For example, as commercially available agar products, for example, Ultra Immediately Dissolving Agar UX-30, Ultra Immediately Dissolving Agar UX-100, Ultra Immediately Dissolving Agar UX-200, etc. Ultra Agar AX-30, Ultra Agar AX-100, Ultra Agar AX-200, Ultra Agar BX-30, Ultra Agar BX-100, Ultra Agar BX-200, Ultra Agar Ena, Ina Agar Calicolican (all Ina Food Industry Co., Ltd.) , Etc., and examples of commercially available products of pectin include GENU pectin YM-150-LJ, GENU pectin YM-150-LJ-TF, GENU pectin YM-115-H-J, and GENU pectin YM-115-. LJ, GENU Pectin JM-150-J, GENU Pectin JMJ-J, GENU Pectin LM-105AS-J, GENU Pectin LM-101AS-JS-J, GENU Pectin LM-102AS-J, GENU Pectin LM-84AS, GENU Pectin Examples thereof include LM-104AS-J and GENU Pectin LM-104AS-FS-J (all manufactured by CP Kelco).

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.

Here, in the present invention, the high-calorie nutritional composition contains the above-mentioned dietary fiber as a functional ingredient and agar that functions as a stabilizer. By including agar in the high-calorie nutritional composition in this way, the agar exerts its function as a dietary fiber and a stabilizer, and the high-calorie nutritional composition is excellent in protein, lipid and carbohydrate as the three major nutrients. It is stable and dispersed without separation, and can be considered to be stabilized. Further, the viscosity of the high-calorie nutritional composition at 25 ° C. is compared within the above-mentioned range, that is, 3,500 mPa · s or more and 17,500 mPa · s or less, preferably 5,000 mPa · s or more and 15,000 mPa · s or less. It can be easily set.

The content of agar in the high-calorie nutritional composition is preferably 0.05 g or more and 0.32 g or less, and more preferably 0.12 g or more and 0.30 g or less in 100 mL. Thereby, the viscosity of the high-calorie nutritional composition at 25 ° C. can be more reliably set within the above-mentioned range.

Further, the high-calorie nutritional composition preferably contains pectin as a carbohydrate (polysaccharide), dietary fiber and a stabilizer in addition to the nutrients and agar. Thereby, the viscosity of the high-calorie nutritional composition at 25 ° C. can be more reliably set within the above-mentioned range. In this case, the content of pectin in the high-calorie nutritional composition is preferably set to 0.05 g or more and 0.3 g or less, and more preferably 0.1 g or more and 0.2 g or less in 100 mL. Thereby, the above-mentioned effect can be exhibited more remarkably.

As other additives, for example, enzymes such as α-amylase, β-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 which the high-calorie nutritional composition is applied.

The high-calorie nutritional composition as described above can be produced by a known method.

<< Container >>
In the present embodiment, the container 10 is an aluminum pouch with a straw, which is filled with the above-mentioned high-calorie nutritional composition, and serves as a container for carrying (transporting) and ingesting the high-calorie nutritional composition. It also has a function.

As shown in FIG. 1, the container 10 has a bag-shaped container body 30 filled with a high-calorie nutritional composition, and an opening 20 provided at the upper end of the container body 30 and communicating with the container body 30. It has a lid 25 that is detachably provided in the opening 20.

In the present embodiment, the container body 30 is a gusset type pouch container having a rectangular shape in a plan view and having folds folded inward on both sides, and the height thereof is 100 mL. The size is set to A120 mm × width B80 mm × gusset width 21 mm.

The container body 30 is filled with a high-calorie nutritional composition having a calorie of 2.5 kcal / mL or more and 4.5 kcal / mL or less, and the filling amount is 100 mL. Therefore, for example, it is possible to acquire energy of 750 kcal or more and 1350 kcal or less by acquiring the high-calorie nutritional composition filled in the container body 30 by the package 1 for three meals of breakfast, lunch and dinner. be. Therefore, the intake of three meals of the high-calorie nutritional composition by the package 1 can satisfy the amount of energy desirable for the elderly to obtain in one day. Therefore, an ingestor (elderly person) who ingests a high-calorie nutritional composition can obtain the high-calorie nutritional composition in one day simply by eating a small amount of 100 mL of the high-calorie nutritional composition filled in the container body 30. The desired amount of energy is achieved.

The container 10 (container body 30) is not limited to the case where the capacity is 100 mL as described above, and may have a capacity of about 50 mL to 200 mL. As long as it has a capacity within such a range, it is easy to carry and it is possible to obtain a desirable amount of energy.

The container body 30 is made of, for example, a film material in which both sides of aluminum foil are covered with a coating layer made of a resin material.

The opening 20 has a cylindrical shape as a whole and is provided substantially in the center of the upper end of the container body 30, thereby functioning as a straw communicating with the container body 30.

Through the opening 20, the high-calorie nutritional composition is filled in the container body 30 at the time of manufacturing the package 1, and further, when the ingestor eats the high-calorie nutritional composition, the container body 30 It is discharged from the container body 30 by pressing.

The inner diameter (diameter) of the opening 20 is set to 8.33 mm in the present embodiment. The inner diameter (opening diameter) is set to such a size, and as described above, a high-calorie nutritional composition having a viscosity at 25 ° C. of 3,500 mPa · s or more and 17,500 mPa · s or less is placed in the container body 30. By filling, the ingestor can easily discharge the high-calorie nutritional composition from the container body 30 through the opening 20 by pressing the container body 30 without causing dripping, and orally. The high calorie nutritional composition can be obtained (eaten) by the ingestor. At this time, when the high-calorie nutritional composition is discharged from the opening 20 at a rate of 50 mL / min or more and 60 mL / min or less, the discharge pressure for pressing the container body 30 is preferably 20 kPa or less, more preferably 10 kPa or less. Can be set to. As a result, even an ingestor with reduced grip strength, such as an elderly person, can discharge the high-calorie nutritional composition from the container body 30 through the opening 20 by pressing the container body 30 by hand to eat. can do.

Further, the opening 20 is provided with a male screw (not shown) on the upper end side of the outer peripheral surface thereof. Further, the lid 25 has a bottomed cylindrical shape as a whole, and has a female screw (not shown) on its inner peripheral surface. By screwing the female screw provided in the lid 25 into the male screw provided in the opening 20, the function as the lid 25 is exhibited, and as shown in FIG. 1, the airtightness of the opening 20 is ensured. To.

Since the lid 25 is removable, as shown in FIG. 1, when the package 1 is transported and stored, the lid 25 is in a mounted state, the opening 20 and the container body 30 are hermetically sealed, and the container is sealed. When the main body 30 is filled with the high-calorie nutritional composition and when the high-calorie nutritional composition is ingested, it is in a dismounted state, and the high-calorie nutritional composition can be filled and discharged through the opening 20.

These openings 20 and lid 25 are made of a resin material such as, for example, high density polyethylene (HDPE).

The package 1 is commercialized by filling the container body 30 with a high-calorie nutritional composition after continuous sterilization. The method of continuous sterilization is not particularly limited, and examples thereof include ultra-high temperature short time (UHT) sterilization, hot water sterilization, batch sterilization, and combinations thereof.

Further, the container 10 for filling the high-calorie nutritional composition, 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, and for example, other known containers may be used. Examples of the container used include a tetrapack, a cart can, a glass container, a metal can, a plastic container and the like.

Further, as described above, the high-calorie nutritional composition can be applied to liquid foods to be orally ingested, and can also be applied to enteral nutritional supplements to be enterally administered via a PEG tube or the like.

Although the high-calorie nutritional composition and the package of the present invention have been described above based on the preferred embodiments, the present invention is not limited thereto. For example, various nutrients contained in the high-calorie nutritional composition of the present invention can be replaced with arbitrary nutrients capable of exhibiting similar functions, or those having arbitrary functions can be added.

Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto.

1. 1. Examination of agar content (Example 1A)
The preparation method at the time of charging 1700 L is described below. The blending amount of each raw material is as shown in Table 1.

450 kg of the mixed water was weighed and heated to 80 ° C. or higher in a hot water bath. Next, agar, pectin, sodium dihydrogen phosphate, potassium dihydrogen phosphate, potassium chloride, organic acid monoglyceride, and polyglycerin ester are added, and after sufficient dissolution, the mixture is cooled to 65 ° C. and collagen peptide (well collagen, molecular weight). : 4,300, manufactured by Nippon Shinyaku Co., Ltd.) and emulsion protein (WPC550, manufactured by Fontara) were added.

A dispersion liquid in which a vegetable mixed oil and a medium-chain fatty acid were mixed at 65 ° C. was mixed with the solution. In addition, granulated sugar, tricalcium phosphate, magnesium chloride, iron citrate, zinc gluconate, copper gluconate, selenium yeast, molybdenum yeast, chromium yeast, manganese yeast, kelp mineral, citric acid, apple acid, sweetener, water-soluble. Sexual vitamin mix, vitamin C, L-carnitine, vitamin K2 oil, dextrin, caramel, fat-soluble vitamin mix, trisodium citrate, antifoaming agent, nicotinic acid amide, fermented milk, and apple flavor were appropriately added and stirred. Water was added until the total amount reached 1700 L, and the mixture was dissolved and dispersed until a uniform state was obtained.

The obtained solution was homogenized and filled in an aluminum pouch with a straw (see FIG. 1) so as to have 100 mL per piece, and then sterilized at 90 ° C. for 10 minutes. After the sterilization treatment, it was cooled to produce a package filled with a high-calorie nutritional composition (high-concentration nutritional composition).

In the obtained nutritional composition, the protein content was 14.0 g / 100 mL (collagen peptide concentration was 10.0 g / 100 mL, whey protein concentration was 4.00 g / 100 mL), and the carbohydrate content was. The content of lipid was 37.4 g / 100 mL and the content of lipid was 21.6 g / 100 mL.

Next, the properties of the obtained nutritional composition were observed, and various physical properties were evaluated. The evaluation method is as follows.

(1) Uniformity: After filtering with a 50-mesh sieve, the residual state of the sample was visually confirmed and evaluated by the following evaluation.

⊚: No residue ×: Residue

(2) pH: The nutritional composition was allowed to stand at 25 ° C. for 24 hours, and then the pH was measured using a pH meter METTTLER TOREDO MP220 (manufactured by METTLER TOREDO).

(3) 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: rotation speed 6 rpm, measurement time 1 minute, rotor No. 63 ) Was measured.

(4) Stability: 6 months after production, about 100 mL of the nutritional composition was observed in a container and evaluated by the following evaluation.

⊚: No separation ○: Separation due to slight water separation is observed ×: Separation into two layers due to water separation, or agar aggregation occurs

(5) Presence or absence of dripping: 100 mL of the nutritional composition is filled in the container 10 shown in FIG. 1, and then the presence or absence of dripping from the opening 20 and the nutritional composition when the container body 30 is pressed. We observed the ease of discharging (contents).

⊚: No dripping and the nutritional composition is easily discharged by pressing the container body 30 ×: No dripping is observed, or the nutritional composition is not easily discharged by pressing the container body 30.

The calorific value of the obtained nutritional composition is 4.0 kcal / mL, the uniformity is "◎", the pH is 3.8, the agar content is 0.12 g / 100 mL, the viscosity is 7,785 ± 269 mPa · s, and it is stable. The sex was "◎" and the presence or absence of dripping was "◎". The results are shown in Table 2.

(Example 2A)
In Example 2A, the same preparation method as in Example 1A was repeated except that the amount of agar added was changed so that the content of agar was 0.05 g / 100 mL, to obtain a nutritional composition. The calorific value of the obtained nutritional composition is 4.0 kcal / mL, the uniformity is "◎", the pH is 3.8, the viscosity is 3,753 ± 254 mPa · s, the stability is "○", and the presence or absence of dripping is present. It was "◎". The results are shown in Table 2.

(Example 3A)
In Example 3A, the same preparation method as in Example 1A was repeated except that the amount of agar added was changed so that the content of agar was 0.24 g / 100 mL, to obtain a nutritional composition. The calorific value of the obtained nutritional composition is 4.0 kcal / mL, the uniformity is "◎", the pH is 3.8, the viscosity is 12,930 ± 372 mPa · s, the stability is "◎", and the presence or absence of dripping is present. It was "◎". The results are shown in Table 2.

(Example 4A)
In Example 4A, the same preparation method as in Example 1A was repeated except that the amount of agar added was changed so that the content of agar was 0.30 g / 100 mL, to obtain a nutritional composition. The calorific value of the obtained nutritional composition is 4.0 kcal / mL, the uniformity is "◎", the pH is 3.8, the viscosity is 14,484 ± 811 mPa · s, the stability is "◎", and the presence or absence of dripping is present. It was "◎". The results are shown in Table 2.

(Example 5A)
In Example 5A, the same preparation method as in Example 1A was repeated except that the amount of agar added was changed so that the content of agar was 0.32 g / 100 mL, to obtain a nutritional composition. The calorific value of the obtained nutritional composition is 4.0 kcal / mL, the uniformity is "◎", the pH is 3.8, the viscosity is 17,093 ± 600 mPa · s, the stability is "○", and the presence or absence of dripping is present. It was "◎". The results are shown in Table 2.

(Comparative Example 1A)
In Comparative Example 1A, the same preparation method as in Example 1A was repeated except that the addition of agar was omitted so that the content of agar was 0.00 g / 100 mL, to obtain a nutritional composition. The calorific value of the obtained nutritional composition is 4.0 kcal / mL, the uniformity is "◎", the pH is 3.8, the viscosity is 2,719 ± 140 mPa · s, the stability is "x", and the presence or absence of dripping is present. It was "x". The results are shown in Table 2.

(Comparative Example 2A)
In Comparative Example 2A, a nutritional composition was obtained by repeating the same preparation method as in Example 1A except that the amount of agar added was changed so that the content of agar was 0.35 g / 100 mL. The calorific value of the obtained nutritional composition is 4.0 kcal / mL, the uniformity is "◎", the pH is 3.8, the viscosity is 25,128 ± 2663 mPa · s, the stability is "x", and the presence or absence of dripping is present. It was "x". The results are shown in Table 2.

As is clear from the above, in each example, the viscosity of the nutritional composition at 25 ° C. is increased by setting the content of agar in the nutritional composition in an appropriate range as compared with each comparative example. It is set within the range of 3,500 mPa · s or more and 17,500 mPa · s or less, which makes it clear that the uniformity and stability of the nutritional composition are achieved and that no dripping from the container is observed. became.

The high-calorie nutritional composition of the present invention contains nutrients including proteins, lipids and carbohydrates, and agar, has a viscosity at 25 ° C. of 3,500 mPa · s or more and 17,500 mPa · s or less, and has a calorific value. It is 2.5 kcal / mL or more and 4.5 kcal / mL or less. Therefore, it is possible to sufficiently replenish energy by ingesting a small amount, to obtain the three major nutrients in a well-balanced manner, and to separate proteins, lipids and carbohydrates as the three major nutrients with excellent stability. A packaging in which a non-dispersed high-calorie nutritional composition and such high-calorie nutritional composition are filled in a container and the high-calorie nutritional composition can be easily replenished without causing dripping. Can be provided. Therefore, the high calorie nutritional composition and packaging of the present invention have industrial applicability.

1 Package 10 Container 20 Opening 25 Lid 30 Container body

Claims (5)

A high-calorie nutritional composition containing nutrients including proteins, fats and carbohydrates , dietary fiber and stabilizers .
The contents of the protein, the lipid, and the carbohydrate in the high-calorie nutritional composition are 10.0 g or more and 30.0 g or less, 8.8 g or more and 30.0 g or less, and 25. 0g or more and 40.0g or less,
The high-calorie nutritional composition comprises the dietary fiber and agar acting as the stabilizer, as well as the carbohydrate, the dietary fiber and the pectin acting as the stabilizer.
A high-calorie nutritional composition characterized by having a viscosity at 25 ° C. of 3,500 mPa · s or more and 17,500 mPa · s or less, and a calorific value of 2.5 kcal / mL or more and 4.5 kcal / mL or less. The high-calorie nutritional composition according to claim 1 , wherein the pH is 3.0 or more and 4.0 or less. The high-calorie nutritional composition according to claim 1 or 2 , wherein the content of the agar in the high-calorie nutritional composition is 0.05 g or more and 0.32 g or less in 100 mL. The high-calorie nutritional composition according to any one of claims 1 to 3 , which contains collagen peptide and whey protein as the protein. A package comprising the high-calorie nutritional composition according to any one of claims 1 to 4 and a container filled with the high-calorie nutritional composition.

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