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WO2014115768A1 - Liquid nutrition composition - Google Patents

Liquid nutrition composition Download PDF

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Publication number
WO2014115768A1
WO2014115768A1 PCT/JP2014/051265 JP2014051265W WO2014115768A1 WO 2014115768 A1 WO2014115768 A1 WO 2014115768A1 JP 2014051265 W JP2014051265 W JP 2014051265W WO 2014115768 A1 WO2014115768 A1 WO 2014115768A1
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WO
WIPO (PCT)
Prior art keywords
protein
vitamin
kcal
casein
composition
Prior art date
Application number
PCT/JP2014/051265
Other languages
French (fr)
Japanese (ja)
Inventor
謙一郎 杉村
和孝 重見
真也 千代川
茂樹 篠原
伸章 鈴木
Original Assignee
イーエヌ大塚製薬株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by イーエヌ大塚製薬株式会社 filed Critical イーエヌ大塚製薬株式会社
Priority to KR1020157019698A priority Critical patent/KR102069931B1/en
Priority to CN201480005880.XA priority patent/CN104981172B/en
Priority to JP2014553571A priority patent/JP5788112B2/en
Publication of WO2014115768A1 publication Critical patent/WO2014115768A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism

Definitions

  • the present invention relates to a liquid nutritional composition, and more particularly to a high concentration liquid nutritional composition administered orally or by tube.
  • Nutrition is a particularly important issue for patients before and after surgery, as well as for elderly people who are difficult to eat a normal diet and those who need care, to live a healthy life.
  • This nutritional management is performed by administration of the nutritional composition, and the nutritional composition is adjusted so as to contain nutritional components such as proteins, lipids, carbohydrates, vitamins, and minerals in a well-balanced manner (see, for example, Patent Document 1). ).
  • a nutritional composition is calorie adjusted in order to maintain energy balance.
  • examples of the administration form include oral administration and tube administration such as nasal and gastrostomy.
  • the calorie adjustment of the nutritional composition can generally be adjusted to a high calorie content by adjusting the content of lipids, proteins and carbohydrates.
  • a composition with an energy value of 1.0 kcal / mL has been the mainstream, but recently, various nutritional compositions with a composition with an energy value of about 1.5 kcal / mL have been proposed.
  • the nutritional composition In the administration of the nutritional composition, long-term administration is very painful for the recipient, and the nutritional composition with a high energy value can reduce the dose and reduce the burden on the recipient. Efficient nutritional supplementation is possible.
  • Lipids are useful for increasing the calorie per mL without increasing the solids concentration compared to proteins and carbohydrates.
  • the “Japanese dietary intake standards [2010 version] formulated by the Ministry of Health, Labor and Welfare (May 29, 2009) the balance of protein, lipid and carbohydrate may be lost.
  • a liquid nutritional composition having an energy of about 900 kcal to 1000 kcal per day is used. If this energy value is a normal nutritional composition of 900 kcal to 1000 kcal, the content of vitamins, minerals, etc. will not reach the standard amount / recommended amount of Japanese dietary intake standards [2010 version]. Need to be prepared. If one product is filled with minerals such as magnesium and calcium, the viscosity of the product may be high, the throat is worse in oral administration, the tube fluidity is worse in tube administration, and both administrations As a result, the administration time tends to increase. Moreover, when the amount of magnesium or calcium is excessive, it may bind to the protein and aggregate and precipitate in the nutritional composition.
  • the object of the present invention is to suppress an increase in viscosity even when a high-concentration preparation is prepared so that the necessary intake of vitamins and minerals can be taken, and to improve fluidity of tubes in oral administration and tube fluidity in tube administration. Is to provide a liquid nutritional composition with high calories.
  • the liquid nutritional composition of the present invention uses whole milk protein and casein as proteins, and the mass of total milk protein in the protein is set to be larger than the mass of casein. For example, if the amount of energy is less than 30%, specifically 29% or less, and minerals such as magnesium and calcium are increased, the increase in viscosity can be suppressed. Therefore, a high concentration and good energy balance can be obtained, and a liquid nutritional composition containing vitamins and minerals in excess of the standard and recommended amounts of the Japanese dietary intake standard [2010 version] when 900 kcal is ingested. In addition, since the liquid nutritional composition of the present invention has an energy value adjusted to 1.5 kcal / mL or more, the amount of intake can be reduced and the administration time can be shortened, thereby reducing the burden on the recipient. be able to.
  • liquid nutrition composition of this invention can mix
  • a liquid state means the state which has fluidity
  • the liquid nutritional composition of the present invention contains protein, lipid, carbohydrate, vitamin and mineral, 1) energy value is 1.5 kcal / mL or more, 2) the protein is composed of whole milk protein and casein, animal 3) In the protein, the total milk protein mass is larger than the casein mass, and 4) the energy ratio of lipids in the composition is 29% or less. And 5) contains at least magnesium and calcium as minerals.
  • Whole milk protein includes whole milk itself, whole milk concentrate, protein prepared from whole milk, skim milk, skim milk concentrate, milk protein concentrate, skim milk powder obtained by removing lactose, total milk protein, etc. Among them, it is preferable to use a milk protein concentrate.
  • casein include acid casein such as lactic casein, casein hydrochloride, casein sulfate, or a mixture thereof separated from milk by a conventional method; caseinate composed of a casein salt such as casein sodium.
  • animal protein degradation products and plant protein degradation products are not included.
  • Animal proteolysates and plant proteolysates are produced by degrading proteins with acids and enzymes, and are used in nutritional compositions because of their good dispersibility. Since ingestion may be difficult, these animal protein degradation products and plant protein degradation products are not used in the present invention.
  • the whole milk protein is contained in the protein more than casein.
  • calcium can be blended in a form bound to protein, and high concentrations of magnesium and calcium can be contained by binding free magnesium and calcium with casein.
  • the ratio of the casein to the total milk protein is preferably a protein mass ratio of 1: 1.1 to 1:13, more preferably 1: 1.1 to 1: 4.28. 1: 1.1 to 1: 2.72 is more preferable. It is preferable that the total milk protein is greater than casein since the viscosity suppressing effect of the liquid nutritional composition can be sufficiently obtained. Further, it is preferable that the total milk protein is 13 mass times or less of casein because an increase in the viscosity of the liquid nutritional composition can be suppressed.
  • the protein content in the liquid nutritional composition is preferably 8 to 30% in terms of energy ratio, and more preferably 13 to 19%. If the protein content is outside the range of 8-30% in terms of energy ratio, the nutritional balance of the PFC ratio of the dietary intake standard of the Ministry of Health, Labor and Welfare may be deteriorated, so 8-30% is preferable.
  • the energy ratio is calculated as 4 kcal / g.
  • the lipid used in the present invention is not particularly limited as long as it can generally be administered orally or by tube.
  • vegetable oils such as soybean oil, sesame oil, perilla oil, sunflower oil, safflower oil, algae oil, canola oil, palm oil, corn oil, corn oil, coconut oil, olive oil, rice oil; fish oil, beef fat, etc.
  • MCT neutral fat, medium chain length fatty acid
  • highly unsaturated fatty acids such as eicosapentaenoic acid, docosahexaenoic acid, linolenic acid, linoleic acid; and the like.
  • One lipid may be used alone, or two or more lipids may be mixed and used. From the viewpoint of satisfying essential fatty acids, it is preferable to use a combination of a plurality of types of lipids.
  • the lipid content in the liquid nutritional composition is 29% or less in terms of energy ratio, and preferably 20 to 29%. It is preferable that the lipid content is 29% or less in terms of energy ratio because the nutritional balance of the PFC ratio is improved.
  • the energy ratio is calculated as 9 kcal / g.
  • the carbohydrate used in the present invention is not particularly limited as long as it can generally be administered orally or by tube.
  • starch, dextrin, lactose, sucrose, glucose, fructose, maltose and the like can be mentioned.
  • the carbohydrate one kind may be used alone, or two or more kinds may be mixed and used. Among these, dextrin is preferable from the viewpoint of the effect of the present invention.
  • the carbohydrate content in the liquid nutritional composition is determined by the amount of protein and lipid blended, and the amount varies as appropriate, but is preferably 50 to 69% in terms of energy ratio.
  • a carbohydrate content of 50% or more in terms of energy ratio is preferable because it can be easily adjusted to a low-viscosity and high-calorie preparation, and a content of 69% or less is preferable because the nutritional balance of the PFC ratio improves.
  • the energy ratio is calculated as 4 kcal / g.
  • Vitamins used in the present invention include vitamin A, vitamin D, vitamin E, vitamin K, vitamin B 1 , vitamin B 2 , niacin, vitamin B 6 , vitamin B 12 , folic acid, pantothenic acid, biotin and vitamin C. It is sufficient that at least one of these vitamins is included, and it is preferable to include all of these vitamins. Further, examples of the mineral include calcium, magnesium, phosphorus, iron, zinc, copper, manganese, iodine, selenium, chromium and molybdenum, and at least magnesium and calcium are preferably included. . These vitamins and minerals are appropriately formulated so as to conform to “Japanese dietary intake standards [2010 edition]” (May 29, 2009) formulated by the Ministry of Health, Labor and Welfare.
  • magnesium can be added at 296 mg / 900 kcal or more, preferably 310 mg / 900 kcal or more, more preferably 370 mg / 900 kcal or more.
  • magnesium is blended in an amount of 310 mg / 900 kcal or more, the estimated average required amount of the dietary intake standard is satisfied, and when it is blended so as to be 370 mg / 900 kcal or more, the recommended amount of the dietary intake standard can be satisfied.
  • Calcium can be added in a range of 650 mg / 900 kcal or more, preferably 650 to 2300 mg / 900 kcal, more preferably 800 to 1150 mg / 900 kcal.
  • 650 mg / 900 kcal or more it is preferable to satisfy the estimated average required amount of the dietary intake standard, and when it is formulated so as to be 800 mg / 900 kcal or more, the recommended amount of the dietary intake standard can be satisfied.
  • the recommended amount of calcium is taken when ingesting 900 kcal, and even if it is ingested 1800 kcal, there is a margin up to the tolerable upper limit, and it is possible to ingest other foods.
  • the content of other vitamins and minerals should satisfy the recommended intake amount or the reference amount described in the dietary intake standards of the Ministry of Health, Labor and Welfare.
  • the recommended intake / reference amount of each component is as follows: vitamin A 850-2700 ⁇ g RE, vitamin D 5.5-50 ⁇ g, vitamin E 7.0-650 mg, vitamin K75 ⁇ g or more, vitamin B 1 1.4 mg or more, vitamin B 2 1.6 mg or more, niacin (nicotinamide) 15 to 250 mg, vitamin B 6 1.4 to 40 mg, vitamin B 12 2.4 ⁇ g or more, folic acid 240 to 1300 ⁇ g Pantothenic acid 6 mg or more, biotin 50 ⁇ g or more, vitamin C 100 mg or more, phosphorus 1000 to 3000 mg, iron 11.0 to 40 mg, zinc 12 to 30 mg, manganese 4.0 to 11 mg, copper 0.9 to 10 mg, iodine 130 to 2200 ⁇ g, Selenium 30-210
  • the concentration of sodium the minimum required amount in terms of salt is 1.5 g, and when it is high blood pressure and there is salt restriction, it is less than 6 g. It is preferable to set so as to become (hypertension treatment guideline 2009 edition).
  • the mass ratio of calcium to phosphorus is preferably 0.74 or more. If Ca / P is 0.74 or more, bone density is significantly higher than when less than 0.74 is blended (Japanese dietary intake standard [2010 edition], P202).
  • liquid nutrition composition of this invention may be added, such as emulsifier, a phosphate, and a citrate.
  • the liquid nutritional composition of the present invention has an energy value of 1.5 kcal / mL or more, preferably 1.5 to 2.0 kcal / mL, more preferably 1.5 to 1.75 kcal / mL.
  • the energy value can be adjusted within the range of the energy ratio of the various components described above.
  • the liquid nutritional composition of the present invention requires water in addition to the above components such as proteins, lipids, carbohydrates, vitamins and minerals.
  • a fluid nutritional composition can be obtained by mixing water and these components.
  • the mixing ratio of water and the component to be mixed in the water is not particularly limited, and at the time of ingestion of 900 kcal, vitamins and minerals are included more than the standard amount / recommended amount of the Japanese dietary intake standard [2010 version] What is necessary is just to make it the viscosity in 20 degreeC become 50 mPa * s or less when preparing so that an energy value may be 1.5 kcal / mL or more.
  • the liquid nutrition composition of the present invention can be prepared, for example, as follows. (1) Add an appropriate amount of water to proteins, carbohydrates, and minerals, mix them to make a liquid, and add lipids and, if necessary, emulsifiers to the liquids and mix to prepare the liquid nutritional composition of the present invention. . (2) An appropriate amount of protein, carbohydrate and mineral is added to water to prepare the liquid nutritional composition of the present invention.
  • the mixing method and mixing order of each component are arbitrary and are not specifically limited.
  • the liquid nutritional composition of the present invention thus prepared has no aggregation or precipitation, and the viscosity at 20 ° C. is adjusted to 50 mPa ⁇ s or less, preferably 8 to 30 mPa ⁇ s. Therefore, the throat over oral administration is improved, the tube fluidity in tube administration is improved, and the administration time can be reduced.
  • the viscosity as used in the field of this invention means the value measured by the method prescribed
  • the liquid nutritional composition of the present invention is usually provided by heat sterilization.
  • the heat sterilization method may follow a conventional method and is not particularly limited.
  • the well-known soft synthetic resin, the laminated body of paper and metal foil, etc. are mentioned.
  • Example 1 Using 5 L of warm water of 40-60 ° C., 567 g of milk protein concentrate (protein content 80%) as total milk protein, 40 g of sodium caseinate (protein content 90%) as casein, 420 g as lipid, 2330 g dextrin as carbohydrate, vitamin And a mineral and vitamin mixture having the following composition as minerals, so that the mass ratio of milk protein concentrate and casein sodium is the value shown in Table 1, and the energy ratio is the value shown in Table 1, and The magnesium (Mg) amount and the calcium (Ca) amount were sequentially added so as to have the values shown in Table 1, and mixed using a TK homomixer. Finally, warm water (40-60 ° C.) was added to adjust to 10 L.
  • the amounts and the Ca / P ratio are shown in Table 1.
  • the liquid nutritional composition of Example 1 was a composition with the characteristics that it was easy to drink without aggregation or precipitation when visually confirmed.
  • Examples 2 to 21 The mass ratio of whole milk protein and casein is the value shown in Table 1, and the energy ratio of protein, lipid and carbohydrate is the value shown in Table 1, and the amount of magnesium (Mg) and calcium ( The same as Example 1 except that the compounding amount of each component was changed so that the amount of Ca) was the value described in Table 1, and further the Ca / P ratio was the value described in Table 1.
  • phosphorus is 999 mg
  • selenium is 50.04 ⁇ g
  • vitamin D is 15 ⁇ g
  • vitamin E is 2.24 mg
  • vitamin E is 1.503 mg
  • vitamin Each component was blended such that C was 200 mg and vitamin B 12 was 4.5 ⁇ g in Example 21.
  • the liquid nutritional compositions of Examples 2 to 21 were compositions that were easy to drink and did not aggregate or precipitate when visually confirmed.
  • Comparative Examples 1 and 2 The mass ratio of whole milk protein and casein is the value shown in Table 1, and the energy ratio of protein, lipid and carbohydrate is the value shown in Table 1, and the amount of magnesium (Mg) and calcium ( The same as Example 1 except that the compounding amount of each component was changed so that the amount of Ca) was the value described in Table 1, and further the Ca / P ratio was the value described in Table 1. Prepared.
  • the liquid nutritional compositions of Comparative Examples 1 and 2 were compositions that were high in viscosity and difficult to drink.
  • the emulsion was homogenized using a high-pressure homogenizer by repeating the two-stage treatment of 5 MPa for the first stage and 50 MPa for the second stage five times.
  • Vitamin A and Mineral Mixtures Vitamin A 250,000 IU, Vitamin B 1 150 mg, Vitamin B 2 220 mg, Vitamin B 6 370 mg, Vitamin B 12 120 mg, Vitamin D 3 20,000 IU, Vitamin E 7500 IU, Vitamin C 10 g, Nicotinamide 2000 mg, Pantothene A mixture of calcium acid 1000 mg, folic acid 3000 mg, sodium chloride 77 g, potassium chloride 150 g, magnesium carbonate 158 g, and iron citrate 14 g was used.
  • the liquid nutritional composition of Comparative Example 3 had a low viscosity and was easy to drink.
  • Comparative Example 4 Comparative Example 3 was prepared in the same manner as Comparative Example 3 except that the calcium per 900 kcal was 800 mg and magnesium was 370 mg.
  • the liquid nutritional composition of Comparative Example 4 was a composition in which a large amount of aggregates were generated and could not be homogenized.
  • Comparative Example 5 Comparative Example 3 was prepared in the same manner as Comparative Example 3 except that a milk protein concentrate was used as the whole milk protein and casein calcium (1800 g as the protein) was used as the casein.
  • the liquid nutrient composition of Comparative Example 5 was a composition aggregated in a gel-like or pudding-like form.
  • Comparative Example 6 Comparative Example 5 was prepared in the same manner as Comparative Example 5 except that the calcium per 900 kcal was 800 mg and magnesium was 370 mg.
  • the liquid nutritional composition of Comparative Example 6 was a composition aggregated in a gel-like or pudding-like form.
  • liquid nutritional compositions were prepared using acid casein instead of sodium caseinate.
  • the obtained liquid nutritional composition was a composition having the characteristics that it was easy to drink without aggregation or precipitation when visually confirmed.
  • liquid nutritional composition that has a high concentration and a good energy balance, and that can ingest the necessary intake of vitamins and minerals.
  • the liquid nutritional composition of the present invention is a high-concentration preparation containing the necessary intake of vitamins and minerals, and is a high-calorie preparation. Therefore, it is suitable for patients and elderly people who need nutritional supplementation by oral administration or tube administration. It can be effectively used in the field of nutritional compositions to be administered.

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Abstract

This liquid nutrition composition contains at least a protein, a lipid, a carbohydrate, a vitamin, and a mineral, 1) the energy value of the composition is at least 1.5 kcal/mL, (2) the protein comprises a whole milk protein and casein as primary components thereof and does not include animal protein degradation products and plant protein degradation products, (3) the amount of the whole milk protein in the protein is greater than the amount of casein, (4) the content of the lipid in the composition is no more than 29% in terms of energy ratio, and (5) at least magnesium and calcium are included as minerals.

Description

液状栄養組成物Liquid nutrition composition
　本発明は液状栄養組成物に関するものであり、より詳しくは、経口投与または経管投与される高濃度の液状栄養組成物に関する。 The present invention relates to a liquid nutritional composition, and more particularly to a high concentration liquid nutritional composition administered orally or by tube.
　外科手術前後の患者や、通常の食事の摂取が困難な高齢者や要介護者が健康な生活を送るためには種々の因子が存在するが、とりわけ栄養が大切な問題である。この栄養管理は、栄養組成物の投与により行われており、栄養組成物は、蛋白質、脂質、炭水化物、ビタミン、ミネラル等の栄養成分をバランス良く含むよう調整されている（例えば、特許文献１参照）。また、このような栄養組成物は、エネルギーバランスを保つためにカロリー調整されている。そして、投与の形態としては、一般的に、経口投与や、経鼻、胃瘻等の経管投与が挙げられる。 Nutrition is a particularly important issue for patients before and after surgery, as well as for elderly people who are difficult to eat a normal diet and those who need care, to live a healthy life. This nutritional management is performed by administration of the nutritional composition, and the nutritional composition is adjusted so as to contain nutritional components such as proteins, lipids, carbohydrates, vitamins, and minerals in a well-balanced manner (see, for example, Patent Document 1). ). Moreover, such a nutritional composition is calorie adjusted in order to maintain energy balance. In general, examples of the administration form include oral administration and tube administration such as nasal and gastrostomy.
　栄養組成物のカロリー調整は、一般に脂質、蛋白質、炭水化物の含有量を調整することにより高カロリーのものを調整することができる。従来、エネルギー値が１．０ｋｃａｌ／ｍＬの組成が主流であったが、近年、エネルギー値が１．５ｋｃａｌ／ｍＬ程度の組成の栄養組成物が種々提案されている。エネルギー値が１．５ｋｃａｌ／ｍＬ以上の高カロリー栄養組成物として、例えば、特許文献２、３に記載の液状栄養組成物が提案されている。 The calorie adjustment of the nutritional composition can generally be adjusted to a high calorie content by adjusting the content of lipids, proteins and carbohydrates. Conventionally, a composition with an energy value of 1.0 kcal / mL has been the mainstream, but recently, various nutritional compositions with a composition with an energy value of about 1.5 kcal / mL have been proposed. As a high calorie nutritional composition having an energy value of 1.5 kcal / mL or more, for example, liquid nutritional compositions described in Patent Documents 2 and 3 have been proposed.
　栄養組成物の投与において、長時間の投与は、被投与者にとって大きな苦痛を伴うものであり、エネルギー値の高い栄養組成物であれば投与量を抑えることができ、被投与者の負担を軽減することができるため、効率的な栄養補給が可能となる。 In the administration of the nutritional composition, long-term administration is very painful for the recipient, and the nutritional composition with a high energy value can reduce the dose and reduce the burden on the recipient. Efficient nutritional supplementation is possible.
日本国特開２００４－９７１１９号公報Japanese Unexamined Patent Publication No. 2004-97119 日本国特開平８－１９６２３６号公報Japanese Laid-Open Patent Publication No. 8-196236 日本国特許第３４４５０８７号公報Japanese Patent No. 3445087
　脂質は蛋白質、炭水化物と比較して固形分濃度を上げずに１ｍＬ当りのカロリーを上げるのに有用であるが、脂質を過剰に配合すると厚生労働省策定の「日本人の食事摂取基準［２０１０年版］」（平成２１年５月２９日）の蛋白質・脂質・炭水化物のバランスがくずれる場合がある。 Lipids are useful for increasing the calorie per mL without increasing the solids concentration compared to proteins and carbohydrates. However, when lipids are added excessively, the “Japanese dietary intake standards [2010 version] formulated by the Ministry of Health, Labor and Welfare (May 29, 2009), the balance of protein, lipid and carbohydrate may be lost.
　経管栄養を管理する場合、例えば１日あたり９００ｋｃａｌ～１０００ｋｃａｌ程度のエネルギーの液状栄養組成物が用いられる。このエネルギー値が９００ｋｃａｌ～１０００ｋｃａｌの通常の栄養組成物であると、ビタミン、ミネラル等の含有量が日本人の食事摂取基準［２０１０年版］の目安量・推奨量に届かないので、別に栄養組成物を調製する必要がある。
　１製品に、マグネシウムやカルシウムなどのミネラルを充足させようとすると、製剤的に粘度が高くなる場合があり、経口投与ではのど越しが悪くなり、経管投与ではチューブ流動性が悪化し、両投与経路とも結果的に投与時間が増加してしまう傾向がある。また、マグネシウムやカルシウムの量が過剰になると蛋白質と結合して、栄養組成物中で凝集、沈殿してしまう場合がある。 When managing tube feeding, for example, a liquid nutritional composition having an energy of about 900 kcal to 1000 kcal per day is used. If this energy value is a normal nutritional composition of 900 kcal to 1000 kcal, the content of vitamins, minerals, etc. will not reach the standard amount / recommended amount of Japanese dietary intake standards [2010 version]. Need to be prepared.
If one product is filled with minerals such as magnesium and calcium, the viscosity of the product may be high, the throat is worse in oral administration, the tube fluidity is worse in tube administration, and both administrations As a result, the administration time tends to increase. Moreover, when the amount of magnesium or calcium is excessive, it may bind to the protein and aggregate and precipitate in the nutritional composition.
　上記問題に鑑み、本発明の目的は、ビタミン、ミネラルを必要摂取量摂取できるように高濃度製剤とした場合にも、粘度の上昇を抑え、経口投与におけるのど越し、経管投与におけるチューブ流動性が改善され、しかも高カロリーの液状栄養組成物を提供することにある。 In view of the above problems, the object of the present invention is to suppress an increase in viscosity even when a high-concentration preparation is prepared so that the necessary intake of vitamins and minerals can be taken, and to improve fluidity of tubes in oral administration and tube fluidity in tube administration. Is to provide a liquid nutritional composition with high calories.
　本発明者らは鋭意研究を重ねた結果、脂質量が少ないとマグネシウムやカルシウムなどのミネラルを増やしたときに製剤の粘度が増加することに着目し、これらのバランスを保つために、蛋白質の主成分として全乳蛋白およびカゼインを用い、蛋白質中の全乳蛋白の量をカゼインの量よりも多くすることにより上記課題を解決できることを見出し、本発明を完成した。 As a result of extensive research, the present inventors have focused on the fact that when the amount of lipid is small, the viscosity of the preparation increases when minerals such as magnesium and calcium are increased. It has been found that the above-mentioned problems can be solved by using whole milk protein and casein as ingredients and increasing the amount of total milk protein in the protein to be greater than the amount of casein, and the present invention has been completed.
　すなわち本発明は以下の通りである。
〔１〕蛋白質、脂質、炭水化物、ビタミンおよびミネラルを含有し、次の１）～５）の特徴を有する液状栄養組成物。
　１）組成物のエネルギー値が１．５ｋｃａｌ／ｍＬ以上である。
　２）前記蛋白質が全乳蛋白およびカゼインからなり、動物性蛋白質分解物および植物性蛋白質分解物を含まない。
　３）前記蛋白質中、前記全乳蛋白の質量が前記カゼインの質量よりも多い。
　４）組成物中の前記脂質の含有量が、エネルギー比で２９％以下である。
　５）前記ミネラルとして、少なくともマグネシウムおよびカルシウムを含む。
〔２〕前記カゼインと前記全乳蛋白との比率が、蛋白質の質量比で１：１．１～１：１３である、前記〔１〕に記載の液状栄養組成物。
〔３〕組成物のエネルギー９００ｋｃａｌ当り、前記カルシウムを６５０ｍｇ以上および前記マグネシウムを２９６ｍｇ以上含む、前記〔１〕または〔２〕に記載の液状栄養組成物。
〔４〕前記全乳蛋白が、乳蛋白濃縮物である、前記〔１〕～〔３〕のいずれか１項に記載の液状栄養組成物。
〔５〕前記エネルギー値が、１．５～２．０ｋｃａｌ／ｍＬである、前記〔１〕～〔４〕のいずれか１項に記載の液状栄養組成物。
〔６〕組成物中の前記蛋白質および前記炭水化物の含有量が、エネルギー比でそれぞれ、８～３０％および５０～６９％である、前記〔１〕～〔５〕のいずれか１項に記載の液状栄養組成物。
〔７〕リンを含有し、カルシウムとリンとの質量比（Ｃａ／Ｐ）が、０．７４以上である、前記〔１〕～〔６〕のいずれか１項に記載の液状栄養組成物。 That is, the present invention is as follows.
[1] A liquid nutritional composition containing proteins, lipids, carbohydrates, vitamins and minerals and having the following characteristics 1) to 5).
1) The energy value of the composition is 1.5 kcal / mL or more.
2) The protein consists of whole milk protein and casein, and does not contain animal protein degradation products or plant protein degradation products.
3) In the protein, the mass of the whole milk protein is larger than the mass of the casein.
4) The content of the lipid in the composition is 29% or less in terms of energy ratio.
5) As said mineral, at least magnesium and calcium are included.
[2] The liquid nutritional composition according to [1], wherein the ratio of the casein to the total milk protein is 1: 1.1 to 1:13 by mass ratio of the protein.
[3] The liquid nutritional composition according to [1] or [2] above, wherein the calcium is 650 mg or more and the magnesium is 296 mg or more per 900 kcal of the composition.
[4] The liquid nutritional composition according to any one of [1] to [3], wherein the whole milk protein is a milk protein concentrate.
[5] The liquid nutritional composition according to any one of [1] to [4], wherein the energy value is 1.5 to 2.0 kcal / mL.
[6] The content of the protein and the carbohydrate in the composition according to any one of the above [1] to [5], in which the energy ratio is 8 to 30% and 50 to 69%, respectively. Liquid nutrition composition.
[7] The liquid nutritional composition according to any one of [1] to [6] above, which contains phosphorus and has a mass ratio (Ca / P) of calcium to phosphorus of 0.74 or more.
　本発明の液状栄養組成物は、蛋白質として全乳蛋白およびカゼインを用い、蛋白質中の全乳蛋白の質量を、カゼインの質量よりも多く設定したので、粘度を上昇させずに、脂質の含有量を例えばエネルギー値として３０％未満、具体的には２９％以下として、マグネシウムやカルシウムなどのミネラルを増量しても、粘度の上昇が抑えられる。したがって、高濃度でエネルギーバランスがよく、９００ｋｃａｌ摂取時に、ビタミン、ミネラルを日本人の食事摂取基準［２０１０年版］の目安量・推奨量以上含む液状栄養組成物とすることができる。また、本発明の液状栄養組成物は、エネルギー値が１．５ｋｃａｌ／ｍＬ以上に調整されるので、摂取量を少なくすることができ、投与時間を短縮できるので、被投与者の負担を低減することができる。 The liquid nutritional composition of the present invention uses whole milk protein and casein as proteins, and the mass of total milk protein in the protein is set to be larger than the mass of casein. For example, if the amount of energy is less than 30%, specifically 29% or less, and minerals such as magnesium and calcium are increased, the increase in viscosity can be suppressed. Therefore, a high concentration and good energy balance can be obtained, and a liquid nutritional composition containing vitamins and minerals in excess of the standard and recommended amounts of the Japanese dietary intake standard [2010 version] when 900 kcal is ingested. In addition, since the liquid nutritional composition of the present invention has an energy value adjusted to 1.5 kcal / mL or more, the amount of intake can be reduced and the administration time can be shortened, thereby reducing the burden on the recipient. be able to.
　そして、本発明の液状栄養組成物は、蛋白質、脂質およびミネラル以外にも、炭水化物、ビタミン、その他の任意成分をバランス良く配合することができ、ＰＦＣ比（蛋白質、脂質および炭水化物の構成比率）を理想値に十分に近づけることが可能である。 And the liquid nutrition composition of this invention can mix | blend carbohydrate, a vitamin, and other arbitrary components with sufficient balance besides protein, a lipid, and a mineral, and PFC ratio (component ratio of protein, lipid, and carbohydrate) is comprised. It is possible to get close enough to the ideal value.
　以下、本発明をさらに詳しく説明する。なお、本発明において、液状とは流動性を有する状態をいい、具体的には、２０℃での粘度が５０ｍＰａ・ｓ以下の流体をいう。 Hereinafter, the present invention will be described in more detail. In addition, in this invention, a liquid state means the state which has fluidity | liquidity, and specifically means the fluid whose viscosity in 20 degreeC is 50 mPa * s or less.
　本発明の液状栄養組成物は、蛋白質、脂質、炭水化物、ビタミンおよびミネラルを含有し、１）エネルギー値が１．５ｋｃａｌ／ｍＬ以上であり、２）前記蛋白質が全乳蛋白およびカゼインからなり、動物性蛋白質分解物および植物性蛋白質分解物を含まず、３）前記蛋白質中、前記全乳蛋白の質量が前記カゼインの質量よりも多く、４）組成物中の脂質のエネルギー比率が２９％以下であり、そして、５）ミネラルとして、少なくともマグネシウムおよびカルシウムを含む。 The liquid nutritional composition of the present invention contains protein, lipid, carbohydrate, vitamin and mineral, 1) energy value is 1.5 kcal / mL or more, 2) the protein is composed of whole milk protein and casein, animal 3) In the protein, the total milk protein mass is larger than the casein mass, and 4) the energy ratio of lipids in the composition is 29% or less. And 5) contains at least magnesium and calcium as minerals.
　全乳蛋白としては、全乳そのもの、全乳の濃縮物、全乳より調製された蛋白質、スキムミルク、スキムミルク濃縮物、乳蛋白濃縮物、脱脂粉乳より乳糖を除いたもの、総合乳蛋白等が挙げられ、中でも乳蛋白濃縮物を用いることが好ましい。
　カゼインとしては、常法により牛乳から分離された乳酸カゼイン、塩酸カゼイン、硫酸カゼインまたはこれらの混合物等の酸カゼイン；カゼインナトリウム等のカゼイン塩からなるカゼイネート等が挙げられる。 Whole milk protein includes whole milk itself, whole milk concentrate, protein prepared from whole milk, skim milk, skim milk concentrate, milk protein concentrate, skim milk powder obtained by removing lactose, total milk protein, etc. Among them, it is preferable to use a milk protein concentrate.
Examples of casein include acid casein such as lactic casein, casein hydrochloride, casein sulfate, or a mixture thereof separated from milk by a conventional method; caseinate composed of a casein salt such as casein sodium.
　尚、本発明では、動物性蛋白質分解物および植物性蛋白質分解物は含まない。動物性蛋白質分解物および植物性蛋白質分解物は蛋白質を酸や酵素により分解したものであり、分散性が良いため栄養組成物にも用いられているが、過剰に添加すると風味が劣化し、経口摂取が困難になる場合があるため、本発明ではこれらの動物性蛋白質分解物および植物性蛋白質分解物は用いていない。 In the present invention, animal protein degradation products and plant protein degradation products are not included. Animal proteolysates and plant proteolysates are produced by degrading proteins with acids and enzymes, and are used in nutritional compositions because of their good dispersibility. Since ingestion may be difficult, these animal protein degradation products and plant protein degradation products are not used in the present invention.
　本発明において、蛋白質中、全乳蛋白はカゼインよりも多く含有させる。この構成により、蛋白質に結合した形でカルシウムを配合し、またカゼインにて遊離のマグネシウム、カルシウムを結合させることで高濃度のマグネシウム、カルシウムを含有させることができる。これにより、液状栄養組成物中の脂質の含有量をエネルギー比で２９％以下として、マグネシウムやカリウムなどのミネラルを増量しても、液状栄養組成物の粘度が上昇することを抑制できる。したがって、経口投与におけるのど越し、また、経管投与におけるチューブ流動性を改善することができる。 In the present invention, the whole milk protein is contained in the protein more than casein. With this configuration, calcium can be blended in a form bound to protein, and high concentrations of magnesium and calcium can be contained by binding free magnesium and calcium with casein. Thereby, even if it makes content of the lipid in a liquid nutrition composition 29% or less by energy ratio, and increases minerals, such as magnesium and potassium, it can suppress that the viscosity of a liquid nutrition composition rises. Therefore, throat over oral administration and tube fluidity in tube administration can be improved.
　前記カゼインと前記全乳蛋白との比率は、蛋白質の質量比で、１：１．１～１：１３であることが好ましく、１：１．１～１：４．２８であることがより好ましく、１：１．１～１：２．７２がさらに好ましい。全乳蛋白がカゼインより多いと、液状栄養組成物の粘度抑制効果が十分に得られるため好ましい。また、全乳蛋白がカゼインの１３質量倍以下であると、液状栄養組成物の粘度上昇が抑制できるため好ましい。 The ratio of the casein to the total milk protein is preferably a protein mass ratio of 1: 1.1 to 1:13, more preferably 1: 1.1 to 1: 4.28. 1: 1.1 to 1: 2.72 is more preferable. It is preferable that the total milk protein is greater than casein since the viscosity suppressing effect of the liquid nutritional composition can be sufficiently obtained. Further, it is preferable that the total milk protein is 13 mass times or less of casein because an increase in the viscosity of the liquid nutritional composition can be suppressed.
　液状栄養組成物における蛋白質の含有量は、エネルギー比で８～３０％であることが好ましく、１３～１９％であることがより好ましい。蛋白質の含有量がエネルギー比で８～３０％の範囲外であると、厚生労働省の食事摂取基準のＰＦＣ比の栄養バランスが悪くなる場合があるため、８～３０％とすることが好ましい。なお、エネルギー比は、４ｋｃａｌ／ｇとして計算するものとする。 The protein content in the liquid nutritional composition is preferably 8 to 30% in terms of energy ratio, and more preferably 13 to 19%. If the protein content is outside the range of 8-30% in terms of energy ratio, the nutritional balance of the PFC ratio of the dietary intake standard of the Ministry of Health, Labor and Welfare may be deteriorated, so 8-30% is preferable. The energy ratio is calculated as 4 kcal / g.
　本発明で使用される脂質は、一般に経口投与または経管投与が可能であれば特に限定されない。例えば、大豆油、エゴマ油、シソ油、ヒマワリ油、サフラワー油、藻油、キャノーラ油、パーム油、コーン油、トウモロコシ油、ココヤシ油、オリーブ油、米油等の植物性油脂；魚油、牛脂等の動物性油脂；ＭＣＴ（中性脂肪、中程度の鎖長の脂肪酸）；エイコサペンタエン酸、ドコサヘキサエン酸、リノレン酸、リノール酸等の高度不飽和脂肪酸；等が挙げられる。脂質は１種を単独で用いてもよく、２種以上を混合して用いてもよい。必須脂肪酸の充足の観点から、複数種の脂質を組み合わせて用いることが好ましい。 The lipid used in the present invention is not particularly limited as long as it can generally be administered orally or by tube. For example, vegetable oils such as soybean oil, sesame oil, perilla oil, sunflower oil, safflower oil, algae oil, canola oil, palm oil, corn oil, corn oil, coconut oil, olive oil, rice oil; fish oil, beef fat, etc. MCT (neutral fat, medium chain length fatty acid); highly unsaturated fatty acids such as eicosapentaenoic acid, docosahexaenoic acid, linolenic acid, linoleic acid; and the like. One lipid may be used alone, or two or more lipids may be mixed and used. From the viewpoint of satisfying essential fatty acids, it is preferable to use a combination of a plurality of types of lipids.
　液状栄養組成物における脂質の含有量は、エネルギー比で２９％以下であり、２０～２９％であることが好ましい。脂質の含有量がエネルギー比で２９％以下であると、ＰＦＣ比の栄養バランスが良くなるため好ましい。なお、エネルギー比は、９ｋｃａｌ／ｇとして計算するものとする。 The lipid content in the liquid nutritional composition is 29% or less in terms of energy ratio, and preferably 20 to 29%. It is preferable that the lipid content is 29% or less in terms of energy ratio because the nutritional balance of the PFC ratio is improved. The energy ratio is calculated as 9 kcal / g.
　本発明で使用される炭水化物は、一般に経口投与または経管投与が可能であれば特に限定はされない。例えば、澱粉、デキストリン、ラクトース、スクロース、グルコース、フラクトース、マルトース等が挙げられる。炭水化物は１種を単独で用いてもよく、２種以上を混合して用いてもよい。中でも、本発明の効果の観点から、デキストリンが好ましい。 The carbohydrate used in the present invention is not particularly limited as long as it can generally be administered orally or by tube. For example, starch, dextrin, lactose, sucrose, glucose, fructose, maltose and the like can be mentioned. As the carbohydrate, one kind may be used alone, or two or more kinds may be mixed and used. Among these, dextrin is preferable from the viewpoint of the effect of the present invention.
　液状栄養組成物における炭水化物の含有量は蛋白質及び脂質の配合量から決まり、配合量は適宜変化するが、エネルギー比で５０～６９％であることが好ましい。炭水化物の含有量がエネルギー比で５０％以上であると、低粘度で高カロリーの製剤に調整しやすいため好ましく、６９％以下であると、ＰＦＣ比の栄養バランスが良くなるため好ましい。なお、エネルギー比は、４ｋｃａｌ／ｇとして計算するものとする。 The carbohydrate content in the liquid nutritional composition is determined by the amount of protein and lipid blended, and the amount varies as appropriate, but is preferably 50 to 69% in terms of energy ratio. A carbohydrate content of 50% or more in terms of energy ratio is preferable because it can be easily adjusted to a low-viscosity and high-calorie preparation, and a content of 69% or less is preferable because the nutritional balance of the PFC ratio improves. The energy ratio is calculated as 4 kcal / g.
　本発明で使用されるビタミンは、ビタミンＡ、ビタミンＤ、ビタミンＥ、ビタミンＫ、ビタミンＢ１、ビタミンＢ２、ナイアシン、ビタミンＢ６、ビタミンＢ１２、葉酸、パントテン酸、ビオチン及びビタミンＣなどが挙げられ、これらのビタミンのうち１種以上が含まれていればよく、全てを含有させることが好ましい。また、ミネラルとしては、カルシウム、マグネシウム、リン、鉄、亜鉛、銅、マンガン、ヨウ素、セレン、クロム及びモリブデンなどが挙げられ、少なくともマグネシウムとカルシウムを含み、これらのミネラルの全てを含有させることが好ましい。
　これらのビタミンおよびミネラルは、厚生労働省策定の「日本人の食事摂取基準［２０１０年版］」（平成２１年５月２９日）に適合するように適宜配合される。 Vitamins used in the present invention include vitamin A, vitamin D, vitamin E, vitamin K, vitamin B 1 , vitamin B 2 , niacin, vitamin B 6 , vitamin B 12 , folic acid, pantothenic acid, biotin and vitamin C. It is sufficient that at least one of these vitamins is included, and it is preferable to include all of these vitamins. Further, examples of the mineral include calcium, magnesium, phosphorus, iron, zinc, copper, manganese, iodine, selenium, chromium and molybdenum, and at least magnesium and calcium are preferably included. .
These vitamins and minerals are appropriately formulated so as to conform to “Japanese dietary intake standards [2010 edition]” (May 29, 2009) formulated by the Ministry of Health, Labor and Welfare.
　本発明の液状栄養組成物において、例えば１製品あたり９００ｋｃａｌのエネルギーの仕様とした場合、マグネシウムは、２９６ｍｇ／９００ｋｃａｌ以上、好ましくは３１０ｍｇ／９００ｋｃａｌ以上、さらに好ましくは３７０ｍｇ／９００ｋｃａｌ以上添加することができる。マグネシウムを３１０ｍｇ／９００ｋｃａｌ以上配合すると食事摂取基準の推定平均必要量を満たすため好ましく、３７０ｍｇ／９００ｋｃａｌ以上となるように配合すると、食事摂取基準の推奨量を満たすことができるためさらに好ましい。またカルシウムは、６５０ｍｇ／９００ｋｃａｌ以上、好ましくは６５０～２３００ｍｇ／９００ｋｃａｌ、より好ましくは８００～１１５０ｍｇ／９００ｋｃａｌの範囲で配合することができる。カルシウムを６５０ｍｇ／９００ｋｃａｌ以上配合すると食事摂取基準の推定平均必要量を満たすため好ましく、８００ｍｇ／９００ｋｃａｌ以上となるように配合すると、食事摂取基準の推奨量を満たすことができるためさらに好ましい。特に、カルシウムを１１５０ｍｇ／９００ｋｃａｌ以下の範囲で配合した場合は、例えば１日あたり１８００ｋｃａｌのエネルギーを摂取する場合であっても、耐容上限量を超えないため好ましく、８００ｍｇ／９００ｋｃａｌとなるように配合した場合は、９００ｋｃａｌ摂取時に推奨量のカルシウムが摂れ、１８００ｋｃａｌ摂取しても耐容上限まで余裕が存在し、他の食品の摂取も可能となる。 In the liquid nutritional composition of the present invention, for example, when the energy specification is 900 kcal per product, magnesium can be added at 296 mg / 900 kcal or more, preferably 310 mg / 900 kcal or more, more preferably 370 mg / 900 kcal or more. When magnesium is blended in an amount of 310 mg / 900 kcal or more, the estimated average required amount of the dietary intake standard is satisfied, and when it is blended so as to be 370 mg / 900 kcal or more, the recommended amount of the dietary intake standard can be satisfied. Calcium can be added in a range of 650 mg / 900 kcal or more, preferably 650 to 2300 mg / 900 kcal, more preferably 800 to 1150 mg / 900 kcal. When calcium is blended in an amount of 650 mg / 900 kcal or more, it is preferable to satisfy the estimated average required amount of the dietary intake standard, and when it is formulated so as to be 800 mg / 900 kcal or more, the recommended amount of the dietary intake standard can be satisfied. In particular, when calcium is blended in the range of 1150 mg / 900 kcal or less, for example, even when ingesting 1800 kcal of energy per day, it is preferable because it does not exceed the tolerable upper limit, and is formulated so as to be 800 mg / 900 kcal. In this case, the recommended amount of calcium is taken when ingesting 900 kcal, and even if it is ingested 1800 kcal, there is a margin up to the tolerable upper limit, and it is possible to ingest other foods.
　また、その他のビタミンおよびミネラルの含有量も厚生労働省の食事摂取基準に記載の摂取の推奨量または目安量を充足させることが好ましい。例えば、１８歳以上の成人の場合は、一日の摂取時において、各成分の摂取の推奨量・目安量は、ビタミンＡ８５０～２７００μｇＲＥ、ビタミンＤ５．５～５０μｇ、ビタミンＥ７．０～６５０ｍｇ、ビタミンＫ７５μｇ以上、ビタミンＢ１１．４ｍｇ以上、ビタミンＢ２１．６ｍｇ以上、ナイアシン（ニコチン酸アミド）１５～２５０ｍｇ、ビタミンＢ６１．４～４０ｍｇ、ビタミンＢ１２２．４μｇ以上、葉酸２４０～１３００μｇ、パントテン酸６ｍｇ以上、ビオチン５０μｇ以上、ビタミンＣ１００ｍｇ以上、リン１０００～３０００ｍｇ、鉄１１．０～４０ｍｇ、亜鉛１２～３０ｍｇ、マンガン４．０～１１ｍｇ、銅０．９～１０ｍｇ、ヨウ素１３０～２２００μｇ、セレン３０～２１０μｇ、クロム４０μｇ以上、モリブデン３０～４５０μｇであり、エネルギー値が９００ｋｃａｌ当たり、ビタミンＡ８５０～１３５０μｇＲＥ、ビタミンＤ５．５～２５μｇ、ビタミンＥ７．０～３２５ｍｇ、ビタミンＫ７５μｇ以上、ビタミンＢ１１．４ｍｇ以上、ビタミンＢ２１．６ｍｇ以上、ナイアシン（ニコチン酸アミド）１５～１２５ｍｇ、ビタミンＢ６１．４～２０ｍｇ、ビタミンＢ１２２．４μｇ以上、葉酸２４０～６５０μｇ、パントテン酸６ｍｇ以上、ビオチン５０μｇ以上、ビタミンＣ１００ｍｇ以上、リン１０００～１５００ｍｇ、鉄１１．０～２０ｍｇ、亜鉛１２～１５ｍｇ、マンガン４．０～５．５ｍｇ、銅０．９～５ｍｇ、ヨウ素１３０～１１００μｇ、セレン３０～１０５μｇ、クロム４０μｇ以上、モリブデン３０～２２５μｇ配合すると、１８００ｋｃａｌ摂取時でも厚生労働省の食事摂取基準の耐容上限を超えず望ましい。ビタミンおよびミネラルを厚生労働省の食事摂取基準に適合するように含有させることで、１製品で１日の必要な栄養を全て摂取することができる。 In addition, it is preferable that the content of other vitamins and minerals should satisfy the recommended intake amount or the reference amount described in the dietary intake standards of the Ministry of Health, Labor and Welfare. For example, for adults 18 years of age and older, the recommended intake / reference amount of each component is as follows: vitamin A 850-2700 μg RE, vitamin D 5.5-50 μg, vitamin E 7.0-650 mg, vitamin K75 μg or more, vitamin B 1 1.4 mg or more, vitamin B 2 1.6 mg or more, niacin (nicotinamide) 15 to 250 mg, vitamin B 6 1.4 to 40 mg, vitamin B 12 2.4 μg or more, folic acid 240 to 1300 μg Pantothenic acid 6 mg or more, biotin 50 μg or more, vitamin C 100 mg or more, phosphorus 1000 to 3000 mg, iron 11.0 to 40 mg, zinc 12 to 30 mg, manganese 4.0 to 11 mg, copper 0.9 to 10 mg, iodine 130 to 2200 μg, Selenium 30-210μg, chromium 40μg or more, molybdenum 0 ~ a 450 [mu] g, energy value per 900 kcal, vitamin A850-1350MyugRE, vitamin D5.5 ~ 25 [mu] g, vitamin E7.0 - 325 mg, vitamin K75μg above, vitamin B 1 1.4 mg or more, vitamin B 2 1.6 mg or more Niacin (nicotinamide) 15-125 mg, vitamin B 6 1.4-20 mg, vitamin B 12 2.4 μg or more, folic acid 240-650 μg, pantothenic acid 6 mg or more, biotin 50 μg or more, vitamin C 100 mg or more, phosphorus 1000-1500 mg , 11.0-20 mg iron, 12-15 mg zinc, 4.0-5.5 mg manganese, 0.9-5 mg copper, 130-1100 μg iodine, 30-105 μg selenium, 40 μg chromium or more, 30-225 μg molybdenum, 180 Even when taking 0 kcal, it is desirable not to exceed the tolerable upper limit of the dietary intake standards of the Ministry of Health, Labor and Welfare. By including vitamins and minerals so as to meet the dietary intake standards of the Ministry of Health, Labor and Welfare, it is possible to ingest all the necessary nutrients for one day with one product.
　なお、カリウムは血中濃度上昇傾向がみられる可能性があるため、食事摂取基準よりも低くすることが安全性の面からも好ましい（ＪＪＰＥＮ． Ｖｏｌ.１９ Ｎｏ．６， １９９７，ｐ５６７－６３３）。
　ナトリウムの濃度は、食塩換算で最低必要量が１．５ｇであり、高血圧で食塩制限がある場合６ｇ未満であることから、想定最大摂取量の１８００ｋｃａｌ摂取時でも食塩相当量にて最大５ｇ以下となるように設定することが好ましい（高血圧治療ガイドライン２００９年版）。 In addition, since there is a possibility that the blood concentration tends to increase, it is preferable from the viewpoint of safety that potassium is lower than the dietary intake standard (JJPEN. Vol. 19 No. 6, 1997, p567-633). .
As for the concentration of sodium, the minimum required amount in terms of salt is 1.5 g, and when it is high blood pressure and there is salt restriction, it is less than 6 g. It is preferable to set so as to become (hypertension treatment guideline 2009 edition).
　本発明の液状栄養組成物において、カルシウムとリンとの質量比（Ｃａ／Ｐ）は、０．７４以上であることが好ましい。Ｃａ／Ｐが０．７４以上であれば、０．７４未満を配合した場合と比較して骨密度が有意に高くなるので好ましい（日本人の食事摂取基準［２０１０年版］、Ｐ２０２）。 In the liquid nutritional composition of the present invention, the mass ratio of calcium to phosphorus (Ca / P) is preferably 0.74 or more. If Ca / P is 0.74 or more, bone density is significantly higher than when less than 0.74 is blended (Japanese dietary intake standard [2010 edition], P202).
　なお、本発明の液状栄養組成物は、必要に応じて、乳化剤、リン酸塩、クエン酸塩などの塩類、果汁、香料などを添加してもよい。 In addition, you may add salts, fruit juice, a fragrance | flavor, etc. to the liquid nutrition composition of this invention as needed, such as emulsifier, a phosphate, and a citrate.
　本発明の液状栄養組成物は、エネルギー値が１．５ｋｃａｌ／ｍＬ以上であり、好ましくは１．５～２．０ｋｃａｌ／ｍＬ、さらに好ましくは１．５～１．７５ｋｃａｌ／ｍＬである。エネルギー値は、上記した各種成分のエネルギー比の範囲内において調整することができる。 The liquid nutritional composition of the present invention has an energy value of 1.5 kcal / mL or more, preferably 1.5 to 2.0 kcal / mL, more preferably 1.5 to 1.75 kcal / mL. The energy value can be adjusted within the range of the energy ratio of the various components described above.
　本発明の液状栄養組成物は、上記蛋白質、脂質、炭水化物、ビタミンおよびミネラルなどの成分に加えて水を必要とする。水とこれらの成分を混合することで流動性のある栄養組成物を得ることができる。
　本発明において、水と該水に混合させる成分との混合比は特に限定されず、９００ｋｃａｌ摂取時に、ビタミン、ミネラルが日本人の食事摂取基準［２０１０年版］の目安量・推奨量以上含まれ、エネルギー値が１．５ｋｃａｌ／ｍＬ以上となるよう調製した際に、２０℃における粘度が、５０ｍＰａ・ｓ以下となるようにすればよい。 The liquid nutritional composition of the present invention requires water in addition to the above components such as proteins, lipids, carbohydrates, vitamins and minerals. A fluid nutritional composition can be obtained by mixing water and these components.
In the present invention, the mixing ratio of water and the component to be mixed in the water is not particularly limited, and at the time of ingestion of 900 kcal, vitamins and minerals are included more than the standard amount / recommended amount of the Japanese dietary intake standard [2010 version] What is necessary is just to make it the viscosity in 20 degreeC become 50 mPa * s or less when preparing so that an energy value may be 1.5 kcal / mL or more.
　本発明の液状栄養組成物は、例えば次のようにして調製することができる。
　（１）蛋白質、炭水化物、ミネラルに適量の水を添加し、混合し、液状物とし、この液状物に脂質、必要に応じて乳化剤を添加し混合し、本発明の液状栄養組成物を調製する。
　（２）水に蛋白質、炭水化物、ミネラルを適量添加し、本発明の液状栄養組成物を調製する。
　なお、各成分の混合方法及び混合順序は任意であり、特に限定されない。 The liquid nutrition composition of the present invention can be prepared, for example, as follows.
(1) Add an appropriate amount of water to proteins, carbohydrates, and minerals, mix them to make a liquid, and add lipids and, if necessary, emulsifiers to the liquids and mix to prepare the liquid nutritional composition of the present invention. .
(2) An appropriate amount of protein, carbohydrate and mineral is added to water to prepare the liquid nutritional composition of the present invention.
In addition, the mixing method and mixing order of each component are arbitrary and are not specifically limited.
　このようにして調製された本発明の液状栄養組成物は、凝集や沈殿がなく、かつ２０℃における粘度が、５０ｍＰａ・ｓ以下、好ましくは８～３０ｍＰａ・ｓの範囲に調整される。したがって、経口投与におけるのど越しが良化し、また、経管投与におけるチューブ流動性が改善され、投与時間を減少させることができる。なお、本発明でいう粘度は、第十六改正 日本薬局方一般試験法 ＜２．５３＞ 粘度測定法に規定された方法により測定された値を意味する。 The liquid nutritional composition of the present invention thus prepared has no aggregation or precipitation, and the viscosity at 20 ° C. is adjusted to 50 mPa · s or less, preferably 8 to 30 mPa · s. Therefore, the throat over oral administration is improved, the tube fluidity in tube administration is improved, and the administration time can be reduced. In addition, the viscosity as used in the field of this invention means the value measured by the method prescribed | regulated to the 16th revision Japanese Pharmacopoeia general test method <2.53> viscosity measurement method.
　本発明の液状栄養組成物は、通常、加熱殺菌されたものを提供する。加熱殺菌方法は、常法に従えばよく、とくに制限されない。なお容器としては、公知の軟質合成樹脂、紙と金属箔との積層体等が挙げられる。 The liquid nutritional composition of the present invention is usually provided by heat sterilization. The heat sterilization method may follow a conventional method and is not particularly limited. In addition, as a container, the well-known soft synthetic resin, the laminated body of paper and metal foil, etc. are mentioned.
　以下、本発明を実施例および比較例によりさらに説明するが、本発明は下記例に制限されるものではない。 Hereinafter, the present invention will be further described with reference to examples and comparative examples, but the present invention is not limited to the following examples.
（実施例１）
　５Ｌの４０～６０℃の温水を使用し、全乳蛋白として乳蛋白濃縮物（蛋白質含量８０％）５６７ｇ、カゼインとしてカゼインナトリウム（蛋白質含量９０％）４０ｇ、脂質として４２０ｇ、炭水化物としてデキストリン２３３０ｇ、ビタミンおよびミネラルとして下記組成のビタミン及びミネラル混合物を、乳蛋白濃縮物およびカゼインナトリウムの質量比が表１に記載の値となるように、かつエネルギー比が表１に記載の値となるように、なおかつマグネシウム（Ｍｇ）量およびカルシウム（Ｃａ）量が表１に記載の値となるように、順次添加して、ＴＫホモミキサーを用いて混合した。最後に温水（４０～６０℃）を加え１０Ｌに調整した。
　ビタミン及びミネラル混合物は、９００ｋｃａｌ当り、ビタミンＡ８５０μｇＲＥ、ビタミンＢ１１．４ｍｇ、ビタミンＢ２１．６ｍｇ、ビタミンＢ６１．４ｍｇ、ビタミンＢ１２２．４μg、ビタミンＤ５．５μｇ、ビタミンＥ７．０ｍｇ、ビタミンＣ１００ｍｇ、ニコチン酸アミド１５．０ｍｇ、パントテン酸６．０ｍｇ、葉酸２４０μｇ、ビタミンＫ７５μｇ、ビオチン５０．０μｇ、カルシウム８００ｍｇ、マグネシウム３７０ｍｇ、リン１０８１ｍｇ、鉄１１．０ｍｇ、亜鉛１２．０ｍｇ、銅０．９ｍｇ、マンガン４．０ｍｇ、ヨウ素１３０μｇ、セレン３０．０μｇ、クロム４０．０μｇ、モリブデン３０．０μｇ、の混合物を用いた。 (Example 1)
Using 5 L of warm water of 40-60 ° C., 567 g of milk protein concentrate (protein content 80%) as total milk protein, 40 g of sodium caseinate (protein content 90%) as casein, 420 g as lipid, 2330 g dextrin as carbohydrate, vitamin And a mineral and vitamin mixture having the following composition as minerals, so that the mass ratio of milk protein concentrate and casein sodium is the value shown in Table 1, and the energy ratio is the value shown in Table 1, and The magnesium (Mg) amount and the calcium (Ca) amount were sequentially added so as to have the values shown in Table 1, and mixed using a TK homomixer. Finally, warm water (40-60 ° C.) was added to adjust to 10 L.
Vitamin A and mineral mineral mixture per 900 kcal, vitamin A 850 μg RE, vitamin B 1 1.4 mg, vitamin B 2 1.6 mg, vitamin B 6 1.4 mg, vitamin B 12 2.4 μg, vitamin D 5.5 μg, vitamin E 7.0 mg, Vitamin C 100 mg, nicotinamide 15.0 mg, pantothenic acid 6.0 mg, folic acid 240 μg, vitamin K 75 μg, biotin 50.0 μg, calcium 800 mg, magnesium 370 mg, phosphorus 1081 mg, iron 11.0 mg, zinc 12.0 mg, copper 0.9 mg , Manganese 4.0 mg, iodine 130 μg, selenium 30.0 μg, chromium 40.0 μg, molybdenum 30.0 μg.
　調製された液状栄養組成物のエネルギー値、全乳蛋白（蛋白質量として）とカゼインの量比（蛋白質量として）、総蛋白質、脂質および炭水化物のエネルギー比、マグネシウム（Ｍｇ）量およびカルシウム（Ｃａ）量、並びにＣａ／Ｐ比を表１に示す。
　実施例１の液状栄養組成物は、目視にて確認したところ凝集や沈殿はなく、飲みやすい特長のある組成物であった。 Energy value of the prepared liquid nutritional composition, total milk protein (as protein mass) and casein ratio (as protein mass), total protein, lipid and carbohydrate energy ratio, magnesium (Mg) content and calcium (Ca) The amounts and the Ca / P ratio are shown in Table 1.
The liquid nutritional composition of Example 1 was a composition with the characteristics that it was easy to drink without aggregation or precipitation when visually confirmed.
（実施例２～２１）
　全乳蛋白とカゼインの質量比が表１に記載の値となるように、かつ蛋白質、脂質および炭水化物のエネルギー比が表１に記載の値となるように、なおかつマグネシウム（Ｍｇ）量およびカルシウム（Ｃａ）量が表１に記載の値となるように、さらにはＣａ／Ｐ比が表１に記載の値となるように、各成分の配合量を変更したこと以外は、実施例１と同様に調製した。なお、実施例１８～２１ではリンを９９９ｍｇ、セレンを５０．０４μｇ、ビタミンＤを１５μｇに、実施例１８ではビタミンＥを２．２４ｍｇに、実施例１９～２１ではビタミンＥを１．５０３ｍｇ、ビタミンＣを２００ｍｇに、実施例２１ではビタミンＢ１２を４．５μｇとなるように各成分を配合した。
　実施例２～２１の液状栄養組成物は、目視にて確認したところ凝集や沈殿はなく、飲みやすい特長のある組成物であった。 (Examples 2 to 21)
The mass ratio of whole milk protein and casein is the value shown in Table 1, and the energy ratio of protein, lipid and carbohydrate is the value shown in Table 1, and the amount of magnesium (Mg) and calcium ( The same as Example 1 except that the compounding amount of each component was changed so that the amount of Ca) was the value described in Table 1, and further the Ca / P ratio was the value described in Table 1. Prepared. In Examples 18 to 21, phosphorus is 999 mg, selenium is 50.04 μg, vitamin D is 15 μg, in Example 18, vitamin E is 2.24 mg, in Examples 19 to 21, vitamin E is 1.503 mg, vitamin Each component was blended such that C was 200 mg and vitamin B 12 was 4.5 μg in Example 21.
The liquid nutritional compositions of Examples 2 to 21 were compositions that were easy to drink and did not aggregate or precipitate when visually confirmed.
（比較例１、２）
　全乳蛋白とカゼインの質量比が表１に記載の値となるように、かつ蛋白質、脂質および炭水化物のエネルギー比が表１に記載の値となるように、なおかつマグネシウム（Ｍｇ）量およびカルシウム（Ｃａ）量が表１に記載の値となるように、さらにはＣａ／Ｐ比が表１に記載の値となるように、各成分の配合量を変更したこと以外は、実施例１と同様に調製した。
　比較例１、２の液状栄養組成物は、粘度が高く飲みにくい組成物であった。 (Comparative Examples 1 and 2)
The mass ratio of whole milk protein and casein is the value shown in Table 1, and the energy ratio of protein, lipid and carbohydrate is the value shown in Table 1, and the amount of magnesium (Mg) and calcium ( The same as Example 1 except that the compounding amount of each component was changed so that the amount of Ca) was the value described in Table 1, and further the Ca / P ratio was the value described in Table 1. Prepared.
The liquid nutritional compositions of Comparative Examples 1 and 2 were compositions that were high in viscosity and difficult to drink.
（比較例３）
　７０．９０Ｌの温水（６０℃）に、乳蛋白濃縮物を蛋白量として３６００ｇ、カゼインナトリウムを蛋白量として１８００ｇ、カゼイン分解物を蛋白量として１８００ｇ、乳化剤としてコハク酸モノグリセライド２２０ｇ、炭水化物としてデキストリン２６４２０ｇを添加し、ＴＫホモミキサーを用いて混合した。
　得られた液状物に、コーン油７０９０ｇ、下記組成のビタミン及びミネラル混合物を添加し、ＴＫホモミキサーを用いて予備乳化し、水を添加して総量を１００Ｌに調整した。前記乳化物を高圧ホモジナイザーを用いて、一段目５ＭＰａ、二段目５０ＭＰａの２段階処理を５回反復して均質化した。
　ビタミン及びミネラル混合物は、ビタミンＡ２５０，０００ＩＵ、ビタミンＢ１１５０ｍｇ、ビタミンＢ２２２０ｍｇ、ビタミンＢ６３７０ｍｇ、ビタミンＢ１２１２０ｍｇ、ビタミンＤ３２０，０００ＩＵ、ビタミンＥ７５００ＩＵ、ビタミンＣ１０ｇ、ニコチン酸アミド２０００ｍｇ、パントテン酸カルシウム１０００ｍｇ、葉酸３０００ｍｇ、塩化ナトリウム７７ｇ、塩化カリウム１５０ｇ、炭酸マグネシウム１５８ｇ、クエン酸鉄１４ｇの混合物を用いた。
　比較例３の液状栄養組成物は、粘度が低く飲みやすい組成物であった。 (Comparative Example 3)
In 70.90 L of warm water (60 ° C.), 3600 g of milk protein concentrate as protein amount, 1800 g of sodium caseinate as protein amount, 1800 g as casein degradation product as protein amount, 220 g of succinic acid monoglyceride as emulsifier, and 26420 g of dextrin as carbohydrate Add and mix using TK homomixer.
To the obtained liquid, 7090 g of corn oil and a vitamin and mineral mixture having the following composition were added, pre-emulsified using a TK homomixer, and water was added to adjust the total amount to 100 L. The emulsion was homogenized using a high-pressure homogenizer by repeating the two-stage treatment of 5 MPa for the first stage and 50 MPa for the second stage five times.
Vitamin A and Mineral Mixtures: Vitamin A 250,000 IU, Vitamin B 1 150 mg, Vitamin B 2 220 mg, Vitamin B 6 370 mg, Vitamin B 12 120 mg, Vitamin D 3 20,000 IU, Vitamin E 7500 IU, Vitamin C 10 g, Nicotinamide 2000 mg, Pantothene A mixture of calcium acid 1000 mg, folic acid 3000 mg, sodium chloride 77 g, potassium chloride 150 g, magnesium carbonate 158 g, and iron citrate 14 g was used.
The liquid nutritional composition of Comparative Example 3 had a low viscosity and was easy to drink.
（比較例４）
　比較例３において、９００ｋｃａｌ当たりのカルシウムを８００ｍｇ、マグネシウムを３７０ｍｇとした以外は比較例３と同様に調製した。
　比較例４の液状栄養組成物は、凝集物が大量に発生し均質化できない組成物であった。 (Comparative Example 4)
Comparative Example 3 was prepared in the same manner as Comparative Example 3 except that the calcium per 900 kcal was 800 mg and magnesium was 370 mg.
The liquid nutritional composition of Comparative Example 4 was a composition in which a large amount of aggregates were generated and could not be homogenized.
（比較例５）
　比較例３において、全乳蛋白として乳蛋白濃縮物を用い、カゼインとしてカゼインカルシウム（蛋白質として１８００ｇ）を用いた以外は比較例３と同様に調製した。
　比較例５の液状栄養組成物は、ゲル状・プリン状に凝集した組成物であった。 (Comparative Example 5)
Comparative Example 3 was prepared in the same manner as Comparative Example 3 except that a milk protein concentrate was used as the whole milk protein and casein calcium (1800 g as the protein) was used as the casein.
The liquid nutrient composition of Comparative Example 5 was a composition aggregated in a gel-like or pudding-like form.
（比較例６）
　比較例５において、９００ｋｃａｌ当たりのカルシウムを８００ｍｇ、マグネシウムを３７０ｍｇとした以外は比較例５と同様に調製した。
　比較例６の液状栄養組成物は、ゲル状・プリン状に凝集した組成物であった。 (Comparative Example 6)
Comparative Example 5 was prepared in the same manner as Comparative Example 5 except that the calcium per 900 kcal was 800 mg and magnesium was 370 mg.
The liquid nutritional composition of Comparative Example 6 was a composition aggregated in a gel-like or pudding-like form.
＜粘度の評価＞
　上記調製された実施例１～１７および比較例１～３、５、６の液状栄養組成物を２０℃で１０分間保存後、２０ｍＬを採取して単一円筒形回転粘度計（ビスメトロン粘度計ＶＤＡ２型、芝浦セムテック株式会社製）を用いて、測定した（第十六改正 日本薬局方一般試験法 ＜２．５３＞ 粘度測定法）。
　測定された粘度に基づき、下記評価基準により評価した。結果を表１にあわせて示す。
〔評価基準〕
　Ａ：　３０ｍＰａ・ｓ以下
　Ｂ：　３０ｍＰａ・ｓを超え、５０ｍＰａ・ｓ以下
　Ｃ：　５０ｍＰａ・ｓを超え、１００ｍＰａ・ｓ以下
　Ｄ：　１００ｍＰａ・ｓを超える <Evaluation of viscosity>
After the liquid nutritional compositions prepared in Examples 1 to 17 and Comparative Examples 1 to 3, 5, and 6 prepared above were stored at 20 ° C. for 10 minutes, 20 mL was collected and a single cylindrical rotational viscometer (Bismetron viscometer VDA2 (Sixteenth revision Japanese Pharmacopoeia General Test Method <2.53> Viscosity Measurement Method).
Based on the measured viscosity, the following evaluation criteria were used. The results are shown in Table 1.
〔Evaluation criteria〕
A: 30 mPa · s or less B: Over 30 mPa · s, 50 mPa · s or less C: Over 50 mPa · s, 100 mPa · s or less D: Over 100 mPa · s
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　表１からわかるように、実施例１～２１は、エネルギー値を１．５ｋｃａｌ／ｍＬ以上に調整し、ミネラルを厚生労働省の食事摂取基準に適合するように増量しても、粘度の上昇が見られず、良好な流動性を有することがわかった。また、凝集や沈殿もなく、風味にも優れていることがわかった。 As can be seen from Table 1, in Examples 1 to 21, even when the energy value was adjusted to 1.5 kcal / mL or more and the mineral was increased to meet the dietary intake standards of the Ministry of Health, Labor and Welfare, an increase in viscosity was observed. It was found that it has good fluidity. Moreover, it turned out that there is no aggregation and precipitation and it is excellent in flavor.
　また、実施例１～２１において、カゼインナトリウムに変えて酸カゼインを使用して液状栄養組成物を作製した。得られた液状栄養組成物は、目視にて確認したところ凝集や沈殿はなく、飲みやすい特長のある組成物であった。 In Examples 1 to 21, liquid nutritional compositions were prepared using acid casein instead of sodium caseinate. The obtained liquid nutritional composition was a composition having the characteristics that it was easy to drink without aggregation or precipitation when visually confirmed.
　したがって、本発明によれば、高濃度でエネルギーバランスがよく、ビタミン、ミネラルを必要摂取量摂取可能な液状栄養組成物とすることができる。 Therefore, according to the present invention, it is possible to obtain a liquid nutritional composition that has a high concentration and a good energy balance, and that can ingest the necessary intake of vitamins and minerals.
　本発明を詳細にまた特定の実施態様を参照して説明したが、本発明の精神と範囲を逸脱することなく様々な変更や修正を加えることができることは当業者にとって明らかである。本出願は、２０１３年１月２３日出願の日本特許出願（特願２０１３－０１０２０２）に基づくものであり、その内容はここに参照として取り込まれる。 Although the present invention has been described in detail and with reference to specific embodiments, it will be apparent to those skilled in the art that various changes and modifications can be made without departing from the spirit and scope of the invention. This application is based on a Japanese patent application filed on January 23, 2013 (Japanese Patent Application No. 2013-010202), the contents of which are incorporated herein by reference.
　本発明の液状栄養組成物は、ビタミン、ミネラルを必要摂取量含有した高濃度製剤であり、かつ高カロリー製剤であるので、経口投与または経管投与により栄養補給を必要とする患者や高齢者に投与する栄養組成物の分野において有効に利用することができる。 The liquid nutritional composition of the present invention is a high-concentration preparation containing the necessary intake of vitamins and minerals, and is a high-calorie preparation. Therefore, it is suitable for patients and elderly people who need nutritional supplementation by oral administration or tube administration. It can be effectively used in the field of nutritional compositions to be administered.

Claims (7)

  1. 　蛋白質、脂質、炭水化物、ビタミンおよびミネラルを含有し、次の１）～５）の特徴を有する液状栄養組成物。
    　１）組成物のエネルギー値が１．５ｋｃａｌ／ｍＬ以上である。
    　２）前記蛋白質が全乳蛋白およびカゼインからなり、動物性蛋白質分解物および植物性蛋白質分解物を含まない。
    　３）前記蛋白質中、前記全乳蛋白の質量が前記カゼインの質量よりも多い。
    　４）組成物中の前記脂質の含有量が、エネルギー比で２９％以下である。
    　５）前記ミネラルとして、少なくともマグネシウムおよびカルシウムを含む。     A liquid nutritional composition containing proteins, lipids, carbohydrates, vitamins and minerals and having the following characteristics 1) to 5).
    1) The energy value of the composition is 1.5 kcal / mL or more.
    2) The protein consists of whole milk protein and casein, and does not contain animal protein degradation products or plant protein degradation products.
    3) In the protein, the mass of the whole milk protein is larger than the mass of the casein.
    4) The content of the lipid in the composition is 29% or less in terms of energy ratio.
    5) As said mineral, at least magnesium and calcium are included.
  2. 　前記カゼインと前記全乳蛋白との比率が、蛋白質の質量比で１：１．１～１：１３である、請求項１に記載の液状栄養組成物。 The liquid nutritional composition according to claim 1, wherein the ratio of the casein to the whole milk protein is 1: 1.1 to 1:13 in terms of a mass ratio of the protein.
  3. 　９００ｋｃａｌ当り、前記カルシウムを６５０ｍｇ以上および前記マグネシウムを２９６ｍｇ以上含む、請求項１または請求項２に記載の液状栄養組成物。 The liquid nutrition composition according to claim 1 or 2, comprising 650 mg or more of calcium and 296 mg or more of magnesium per 900 kcal.
  4. 　前記全乳蛋白が、乳蛋白濃縮物である、請求項１～請求項３のいずれか１項に記載の液状栄養組成物。 The liquid nutrition composition according to any one of claims 1 to 3, wherein the whole milk protein is a milk protein concentrate.
  5. 　前記エネルギー値が、１．５～２．０ｋｃａｌ／ｍＬである、請求項１～請求項４のいずれか１項に記載の液状栄養組成物。 The liquid nutrition composition according to any one of claims 1 to 4, wherein the energy value is 1.5 to 2.0 kcal / mL.
  6. 　組成物中の前記蛋白質および前記炭水化物の含有量が、エネルギー比でそれぞれ、８～３０％および５０～６９％である、請求項１～請求項５のいずれか１項に記載の液状栄養組成物。 The liquid nutrition composition according to any one of claims 1 to 5, wherein the content of the protein and the carbohydrate in the composition is 8 to 30% and 50 to 69% in energy ratio, respectively. .
  7. 　リンを含有し、カルシウムとリンとの質量比（Ｃａ／Ｐ）が、０．７４以上である、請求項１～請求項６のいずれか１項に記載の液状栄養組成物。 The liquid nutrition composition according to any one of claims 1 to 6, comprising phosphorus, wherein a mass ratio of calcium to phosphorus (Ca / P) is 0.74 or more.
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JP2018184369A (en) * 2017-04-26 2018-11-22 株式会社明治 Intellectual work ability improvement composition and cognition ability improvement composition
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JP2016165240A (en) * 2015-03-09 2016-09-15 サントリー食品インターナショナル株式会社 High energy beverage comprising insoluble calcium
KR20230112745A (en) 2021-01-28 2023-07-27 이엔 오츠카 세이야쿠가부시키가이샤 gel nutritional composition
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