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WO2014030605A1 - Composition nutritionnelle - Google Patents

Composition nutritionnelle Download PDF

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Publication number
WO2014030605A1
WO2014030605A1 PCT/JP2013/072069 JP2013072069W WO2014030605A1 WO 2014030605 A1 WO2014030605 A1 WO 2014030605A1 JP 2013072069 W JP2013072069 W JP 2013072069W WO 2014030605 A1 WO2014030605 A1 WO 2014030605A1
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WO
WIPO (PCT)
Prior art keywords
protein
nutritional composition
mass
composition
soybean
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/JP2013/072069
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English (en)
Japanese (ja)
Inventor
傑 長岡
壮一郎 畑
亜衣子 森島
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ajinomoto Co Inc
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Ajinomoto Co Inc
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 Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to JP2014531615A priority Critical patent/JP6277957B2/ja
Publication of WO2014030605A1 publication Critical patent/WO2014030605A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT 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
    • A23L33/185—Vegetable 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
    • A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
    • 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
    • A61P3/02—Nutrients, e.g. vitamins, minerals

Definitions

  • the present invention relates to a novel liquid or semi-solid nutritional composition comprising at least protein, carbohydrate, lipid, minerals and soybean lecithin, a method for producing the nutritional composition, and thickening of the liquid or semisolid nutritional composition. It relates to methods.
  • Nutrients necessary for carrying out life support activities are called carbohydrates, proteins, lipids, inorganic salts (minerals), vitamins, and dietary fiber, and are called six major nutrients. These nutrients are usually taken from a daily diet, but elderly people whose stomach has shrunk with age, patients with reduced swallowing and chewing ability due to cerebrovascular disorders, neuromuscular disorders, etc., consciousness disorders, etc. Therefore, patients who are difficult to take orally, post-operative patients who cannot take a normal meal, etc. need to use a nutritional composition that comprehensively contains nutrients such as concentrated liquid foods and nutrients.
  • Tube feeding is a treatment in which a nutritional composition is administered using a tube passed from outside the body into the digestive tract when oral intake is difficult.
  • gastrostomy / intestinal fistula tube feeding has been spreading as one aspect of tube feeding.
  • This gastrostomy / intestinal fistula feeding method is nutritional composition through a tube in which an external fistula (fistula) is constructed and placed in the esophagus, stomach, and jejunum (mostly the stomach).
  • This is a method of continuously or intermittently administering a product, and can provide a nutritional composition directly to the stomach or intestine. Therefore, it is said that water and nutrients can be taken through the digestive tract as well as healthy people, and the quality of life of patients (hereinafter referred to as QOL) can be improved.
  • QOL quality of life of patients
  • gastroesophageal reflux may lead to reflux esophagitis, aspiration pneumonia, etc., and measures such as slowing the administration rate have been taken, but now, by adding a gelling agent or a thickener, etc. It has been shown that these symptoms can be prevented by increasing the viscosity of the nutritional composition to make it semi-solid.
  • a method for increasing the viscosity of the nutritional composition in addition to a method of adding a gelling agent or a thickening agent separately from the nutrient, a method utilizing denaturation or gelation of the protein itself contained as the nutrient is used. Yes.
  • this method there is a problem in that the viscosity increases excessively when the amount of protein and minerals is increased, but water-insoluble particles of a protein insolubilized with a divalent cation are formed in the composition, and the composition A means for obtaining rheological properties preferable for oral ingestion and administration from a tube has already been developed by setting the volume-based median diameter (d50) of particles contained therein to a specific range (Patent Document 1).
  • a thickener as a method for imparting viscosity to liquid foods such as concentrated liquid foods.
  • a thickening method for liquid food it is known to blend a thickener such as xanthan gum as disclosed in Patent Document 2, but there is a problem that the tube fluidity is lowered.
  • a general concentrated liquid food such as that described in Patent Document 1 can increase the viscosity of a product by applying the above-described method utilizing protein denaturation or gelation.
  • the present invention provides a novel means for increasing the viscosity of a liquid or semi-solid nutritional composition containing protein or the like, and has a viscosity and fluidity suitable for various administration methods, particularly tube feeding.
  • An object is to provide a composition.
  • the present inventors have intensively studied in view of the above problems, and added soy lecithin into a nutritional composition containing protein (preferably containing either soy protein or milk protein, more preferably containing soy protein). It has been found that by mixing, it is possible to increase the viscosity of the nutritional composition without adding a thickener or gelling agent even in an acidic range of pH 4 or lower. The obtained nutritional composition also maintained good fluidity suitable for tube feeding. As a result of further studies based on these findings, the present inventors have completed the present invention.
  • protein preferably containing either soy protein or milk protein, more preferably containing soy protein
  • the present invention is as follows. [1] It contains at least protein, carbohydrate, lipid, minerals, and soy lecithin, and the protein contains soy protein, and the soy protein is contained at a ratio of 1 to 300 parts by weight with respect to 1 part by weight of the soy lecithin; A liquid or semi-solid nutritional composition having a pH of 4 or less. [2] The nutritional composition according to [1], having a viscosity of 1,000 to 10,000 mPa ⁇ s and a fluidity of 100 to 200 N. [3] The nutritional composition according to [1] or [2], wherein the content of soybean protein is 1 to 25% by mass.
  • [4] The nutritional composition according to any one of [1] to [3], wherein the soybean lecithin content is 0.05% by mass or more.
  • [5] The nutritional composition according to any one of [1] to [4], wherein 10% by mass or more of the protein in the nutritional composition is soy protein.
  • the calorific value is 1.5 to 3.0 kcal / g, the protein content is 7 to 25% by mass, the carbohydrate content is 18 to 38% by mass, and the lipid content is 3 to 8% by mass.
  • [1] to [5] The nutrition composition according to any one of [5].
  • [7] The nutritional composition according to any one of [1] to [6], which is for tube feeding.
  • liquid or semi-solid nutritional composition is the nutritional composition according to any one of [1] to [10].
  • a method for thickening a liquid or semi-solid nutritional composition comprising a step of adding and mixing soybean protein and soybean lecithin in a ratio of 1 to 300 parts by mass of soybean protein to 1 part by mass of soybean lecithin .
  • a liquid or semi-solid nutritional composition characterized by having a pH of 4 or less.
  • a method for producing a liquid or semi-solid nutritional composition comprising a step of adding and mixing protein and soybean lecithin at a pH of 4 or less at a ratio of 1 to 300 parts by mass of protein with respect to 1 part by mass of soybean lecithin .
  • Thickening of a liquid or semi-solid nutritional composition comprising a step of adding and mixing protein and soybean lecithin at a pH of 4 or less at a ratio of 1 to 300 parts by mass of protein with respect to 1 part by mass of soybean lecithin Method.
  • the present invention it is possible to increase the viscosity without adding a thickener or a gelling agent under acidic conditions while maintaining good fluidity of the liquid or semi-solid nutritional composition. Therefore, it is possible to provide a nutritional composition that contains nutrients necessary for life support without excess or deficiency and can be easily administered by various administration methods, particularly tube feeding.
  • FIG. 1 shows a schematic diagram of fluidity measurement of a nutritional composition filled in a pouch.
  • Nutritional composition contains at least protein, carbohydrate, lipid, minerals and soybean lecithin, and the protein is 1 to 300 parts by mass, preferably 3 to 300 parts by mass, more preferably 1 part by mass of the soy lecithin.
  • a liquid or semi-solid nutritional composition hereinafter also referred to as the composition of the present invention, characterized in that it comprises 5 to 200 parts by mass and has a pH of 4 or less.
  • the nutritional composition in the present invention is a nutritional composition containing digestive nutrients and component nutrients. Usually, patients who are difficult to take orally, patients who have undergone major surgery, elderly people with reduced digestive ability, etc. It is used to maintain nutrition. Liquid foods such as concentrated liquid foods and semi-solid liquid foods are examples of such nutritional compositions.
  • the composition of the present invention is liquid or semi-solid.
  • Liquid or semi-solid compositions include beverages, concentrated liquid foods, etc. that have a relatively low viscosity, semi-solid liquid foods (eg, gel-like foods, thick foods, mixer foods, etc.), etc. Those having a relatively high viscosity are also included. Further, insoluble aggregates and precipitates may be included as long as administration by various methods, particularly tube feeding, is possible.
  • the type of protein used in the composition of the present invention is not particularly limited.
  • Those processed into powder, granules, flakes or pellets may be used as raw materials for the composition of the present invention.
  • the content of the protein in the composition of the present invention is 7 to 25% by mass, preferably 7 to 20% by mass, more preferably 7 to 15% by mass. If it is 7 to 25% by mass, it is possible to easily obtain a protein of 40 to 50 g / day, which is a necessary amount for elderly people over 70 years old, only from the nutritional composition.
  • the protein used in the composition of the present invention is preferably a soy protein and / or a milk protein, and more preferably a soy protein.
  • soy protein or milk protein By including soy protein or milk protein, viscosity and fluidity suitable for various administration methods can be easily obtained when mixed with soy lecithin.
  • Soy protein means protein obtained from whole soybean and hydrolyzate thereof (soy peptide), full-fat soybean, defatted soybean, concentrated soybean protein, defatted soymilk, prepared soymilk, separated soybean protein, and water of separated soybean protein. It is included in the composition of the present invention in the form of a decomposition product.
  • the soy protein content is 1 to 25% by mass, preferably 2 to 20% by mass, more preferably 3 to 15% by mass.
  • the content is lower than 1% by mass, a sufficient viscosity tends not to be obtained, and when it exceeds 25% by mass, there is a concern that poor dissolution occurs during production.
  • the proportion of soy protein in the protein is 10% by mass or more, preferably 15% by mass or more, more preferably 20% by mass or more. Further, the ratio may be 100% by mass as long as it is within the range of the protein content.
  • At least one kind of carbohydrate is selected from monosaccharides such as glucose and fructose, disaccharides such as sucrose and maltose, oligosaccharides, dextrin, starch, sugar alcohol, thickening polysaccharides, water-soluble dietary fiber, and insoluble dietary fiber. Used.
  • the carbohydrate content in the composition of the present invention is preferably 18 to 38% by mass.
  • Lipids include canola oil, soybean oil, corn oil, sesame oil, safflower oil, palm oil and other vegetable oils, fish oil, butter, pig oil and other animal oils, emulsifiers with fatty acids in their structure, medium chain fatty acid triglycerides, etc. At least one type is selected and used from functional oils and fats. In the present invention, the lipid does not include soybean lecithin described later. The lipid content in the composition of the present invention is preferably 3 to 8% by mass.
  • Examples of minerals include common minerals such as sodium, potassium, calcium, magnesium, phosphorus, chlorine, iron, zinc, copper, and manganese as nutritional components. At least one of these is selected and used.
  • As a raw material of the composition of the present invention for example, at least one selected from inorganic salts and organic salts of these minerals can be used.
  • the content of minerals in the composition of the present invention can be set as appropriate based on Japanese dietary intake standards, etc., but the daily required amount is set so that it can be consumed only from the composition of the present invention. It is preferable.
  • soybean lecithin means lecithin produced using soybean as a raw material, and those produced by a conventional method can be used, and the form thereof is not particularly limited.
  • enzymatically degraded soybean lecithin containing lysophospholipid produced by enzymatic degradation of soybean lecithin for example, SLP-paste lyso (manufactured by Sakai Oil Co., Ltd.), sun lecithin A-1 (Taiyo Kagaku Co., Ltd.), Recimar EL (Riken Vitamin Co., Ltd.), Basis LP-20E (Nisshin Oilio Group Co., Ltd.) etc.
  • SLP-paste lyso manufactured by Sakai Oil Co., Ltd.
  • sun lecithin A-1 Tin Vitamin Co., Ltd.
  • Recimar EL Raken Vitamin Co., Ltd.
  • Basis LP-20E Neshin Oilio Group Co., Ltd.
  • the soybean lecithin in the composition of the present invention is preferably soybean lecithin that has not been enzymatically degraded.
  • SLP-paste containing about 60% soybean lecithin
  • Lesion P containing about 90% or more soybean soy lecithin
  • Lesion LP-1 about 70 soybean soy lecithin
  • Basis LP-20 containing about 20-30% soy lecithin
  • sun lecithin L-61 containing about 98% soy lecithin
  • Commercial products such as (manufactured by Taiyo Kagaku Co., Ltd.) can also be used.
  • soy lecithin (generic name for phospholipids typified by phosphatidylcholine derived from soybean) in the composition of the present invention is such that the protein (preferably soy protein or milk protein, more preferably 1 part by weight of soy lecithin). May be set so as to contain 1 to 300 parts by mass (preferably 3 to 300 parts by mass, more preferably 5 to 200 parts by mass) of soybean protein. Increasing the viscosity without excessively reducing the flowability of the composition by including protein (preferably soy protein or milk protein, more preferably soy protein) and soy lecithin in the composition in such a ratio Can do.
  • content of the soybean lecithin in the composition of this invention will not be specifically limited if the said ratio is achieved, Usually, it is 0.05 mass% or more. Preferably, it is 0.05 to 5% by mass.
  • the pH of the composition of the present invention is 4 or less, preferably 2 to 4, more preferably 3 to 4, and still more preferably 3.5 to 4.
  • the pH can be adjusted appropriately by a method known per se according to the type of raw material used and the production method.
  • the pH is often in the neutral range, and therefore the pH can be adjusted to 4 or less by adding an acidulant.
  • the composition of the present invention is preferably a protein (preferably Contains soy protein or milk protein, more preferably soy protein) and soy lecithin, thereby providing good viscosity and fluidity at an acidic pH even without adding a thickener or gelling agent.
  • a protein preferably Contains soy protein or milk protein, more preferably soy protein
  • soy lecithin soy lecithin
  • the viscosity is 900 to 10,000 mPa ⁇ s (preferably 1 to 1) by containing protein (preferably soy protein or milk protein, more preferably soy protein) and soy lecithin as described above. , 1,000 to 10,000 mPa ⁇ s, more preferably 1,000 to 7,000 mPa ⁇ s, and still more preferably 1,000 to 5,000 mPa ⁇ s), preferably a fluidity of 100 to 200 N.
  • a composition that is (preferably 100 to 180 N, more preferably 100 to 160 N) can be obtained. If the viscosity of the nutritional composition is within the above range, problems caused by low viscosity of the nutritional composition such as gastroesophageal reflux can be prevented.
  • liquidity of a nutrient composition exists in the said range, it will become the moderate fluidity
  • the viscosity of the nutritional composition can be adjusted to 900 to 10,000 mPa ⁇ s by adding a gelling agent or a thickening agent. In this case, however, the fluidity tends to decrease and the viscosity is small. A nutritional composition that can be pushed out of a container by force may not be obtained.
  • liquidity are achieved by containing protein (preferably soy protein or milk protein, more preferably soy protein) and soy lecithin. It is not necessary to add a gelling agent or a thickener, and complicated manufacturing equipment and processes are not required, so that it can be easily prepared.
  • the viscosity is measured using a B-type viscometer (VISCOMETER RB-80L, manufactured by Toki Sangyo Co., Ltd.). : Represented by a value measured under the conditions of M3, 12 rpm, and 25 ° C.
  • fluidity is an index of ease of extrusion from a container or tube.
  • 160 g of a sample is used as a pouch with a spout (pouch portion dimensions: vertical 84 mm ⁇ depth 17.5 mm).
  • vitamins and the like essential as nutrients may be blended in addition to the above raw materials, and functions represented by catechin, carnitine, coenzyme Q, GABA, ⁇ -lipoic acid and the like. It may contain a functional food material. In order to improve the flavor, seasonings, colorants, sweeteners, flavors, and pH adjusters may be used as food-derived raw materials and extracts, and food additives. It is also known that free glutamic acid may be contained in the nutritional composition in an amount of 0.05 to 2% by mass, which promotes the excretion of stomach contents and has a positive effect on the gastrointestinal tract.
  • the composition of the present invention contains a protein (preferably soy protein or milk protein, more preferably soy protein) and soy lecithin, so that a suitable viscosity and flow can be obtained without containing a gelling agent and a thickener.
  • a protein preferably soy protein or milk protein, more preferably soy protein
  • soy lecithin a suitable viscosity and flow can be obtained without containing a gelling agent and a thickener.
  • it may contain a gelling agent or a thickener.
  • the gelling agent or thickener include agar, carrageenan, fercellan, alginate, gelatin, pectin, mannan, gellan gum, cassia gum, locust bean gum, gum arabic, tara gum, guar gum, xanthan gum, long chain dextrin, etc. Can be mentioned.
  • the contents of the gelling agent and the thickener are as low as possible.
  • the total content of the gelling agent and the thickener is preferably 1% by mass or less, although it may vary depending on the types of the gelling agent and the thickener.
  • the composition of the present invention has a calorific value of 1.5 kcal / g or more, preferably 1.5 to 3.0 kcal / g. If the calorie is 1.5 kcal / g or more, even the elderly who have a small amount of food that can be ingested can easily ingest the calorie required for the day only from the composition of the present invention.
  • the composition of the present invention comprises 1 to 300 parts by weight (preferably 3 to 300 parts by weight, more preferably 5 parts by weight) of protein (preferably soy protein or milk protein, more preferably soy protein) to 1 part by weight of soy lecithin.
  • protein preferably soy protein or milk protein, more preferably soy protein
  • It can be produced by a method including a step of adding and mixing protein and soybean lecithin at a ratio of ⁇ 200 parts by mass). This step is carried out by adding and mixing protein (preferably soy protein or milk protein, more preferably soy protein) and soy lecithin into warm water (usually 50-98 ° C., eg 75 ° C.). Can do. Mixing conditions can be set as appropriate. Preferably, this step is performed at a pH of 4 or less.
  • Each raw material other than the protein and soybean lecithin of the composition of the present invention may be added to warm water when the protein and soybean lecithin are added and mixed, or after being separately mixed with the protein and soybean lecithin, It may be combined with a mixture of protein and soy lecithin.
  • the order in which these raw materials are added is not particularly limited.
  • the method for producing the composition of the present invention preferably further includes a step of homogenizing the mixture of raw materials.
  • Viscosity is imparted to the nutritional composition by uniformly dispersing a mixture containing protein (preferably soy protein or milk protein, more preferably soy protein), soy lecithin, and preferably fats and oils.
  • the process may be carried out by a known method, for example, a stirrer having a rotating blade, a colloid mill having a disk rotating at high speed or a rotor and a fixed disk, an ultrasonic emulsifier, a homogenizer that is a kind of high-pressure pump (homogenizer). ), A milder mixer (for example, MDN303V-A (manufactured by Taiheiyo Kiko Co., Ltd.)) or the like.
  • the composition of the present invention may be sterilized for long-term storage.
  • Sterilization is, for example, a method in which a mixture of raw materials is preliminarily heat sterilized and then aseptically filled into a container (for example, a method in which the UHT sterilization method and an aseptic filling method are used in combination), It can implement by well-known methods, such as (a retort sterilization method and a boil sterilization method).
  • a retort sterilization method and a boil sterilization method In the case of boil (high temperature and normal pressure) sterilization, for example, the pH is 4 or less, and the heat treatment can be performed for about 5 to 30 minutes.
  • the container for containing the composition of the present invention is not particularly limited, but is preferably in a form that is easy for a patient to ingest.
  • resin containers such as plastic bags, plastic bottles and plastic bottles, carton cans, paper containers such as paper packs, aluminum pouches, metal cans and the like can be mentioned.
  • composition of the present invention can be used for various administration methods such as oral nutrition and tube feeding.
  • tube feeding is particularly preferable.
  • Suitable for use preferably for gastrostomy and enteral tube feeding).
  • tube feeding it is usually administered to the stomach, duodenum or jejunum from a nasal tube, gastrostoma or intestinal fistula. Depending on the symptoms, it may be taken orally if possible.
  • composition of the present invention is adjusted to an appropriate viscosity and fluidity, it is difficult to cause gastroesophageal reflux, swallowing due to aging, cerebrovascular disorders, neuromuscular disorders, etc. It is suitable for prevention of reflux esophagitis and / or aspiration pneumonia in patients with reduced chewing ability, patients who are difficult to ingest due to consciousness disorder, and postoperative patients who cannot take a normal meal.
  • the composition of the present invention is suitable for improving the undernutrition state because necessary nutrient sources are blended in a balanced manner.
  • Method for producing nutritional composition also provides 1 to 300 parts by weight (preferably 3 to 300 parts by weight) of protein (preferably soy protein or milk protein, more preferably soy protein) to 1 part by weight of soy lecithin.
  • a method for producing a liquid or semi-solid nutritional composition comprising a step of adding and mixing protein and soybean lecithin at a ratio of 5 to 200 parts by mass) To do.
  • protein (preferably soy protein or milk protein, more preferably soy protein) and soy lecithin are added and mixed, so that nutrition can be achieved without adding a thickener or gelling agent even in an acidic range of pH 4 or lower.
  • this step is preferably performed at a pH of 4 or less.
  • the production method of the present invention it is possible to easily produce a nutritional composition having viscosity and fluidity suitable for various administration methods, particularly tube feeding.
  • the manufacturing method of this invention can be implemented according to the manufacturing method of the said composition of this invention.
  • a liquid or semi-solid nutritional composition can be produced from any raw material, but in a preferred embodiment, the composition of the present invention is produced.
  • Method for thickening nutritional composition The present invention further provides 1 to 300 parts by weight (preferably 3 to 300 parts by weight) of protein (preferably soy protein or milk protein, more preferably soy protein) with respect to 1 part by weight of soy lecithin. , More preferably 5 to 200 parts by mass), a method for thickening a liquid or semi-solid nutritional composition comprising a step of adding and mixing protein and soybean lecithin (hereinafter referred to as the thickening method of the present invention). )I will provide a.
  • protein preferably soy protein or milk protein, more preferably soy protein
  • the step of adding and mixing the protein (preferably soy protein or milk protein, more preferably soy protein) and soy lecithin in the thickening method of the present invention comprises the step of adding the protein (preferably soy protein) in the method of producing the composition of the present invention. Alternatively, it can be carried out in the same manner as the step of adding and mixing milk protein, more preferably soybean protein) and soybean lecithin. Protein (preferably soy protein or milk protein, more preferably soy protein) and soy lecithin are usually added at any stage of the production process of the nutritional composition, but the order of addition is not particularly limited.
  • the amount of protein to be added is not particularly limited, but various proteins can be added as long as the content in the nutritional composition is 7 to 25% by mass, preferably 7 to 20% by mass, more preferably 7 to 15% by mass. Viscosity suitable for the administration method (for example, 900 to 10,000 mPa ⁇ s) can be imparted to the nutritional composition.
  • the amount of soy protein added is not particularly limited, but the content in the nutritional composition is 1 to 25% by mass, preferably 2 to 20% by mass, more preferably 3 to 15% by mass.
  • a viscosity suitable for various administration methods eg, 1,000 to 10,000 mPa ⁇ s
  • the content of soy lecithin is 1 to 300 parts by weight (preferably 3 to 300 parts by weight) of protein (preferably soy protein or milk protein, more preferably soy protein) with respect to 1 part by weight of soy lecithin in the nutritional composition. And more preferably 5 to 200 parts by mass).
  • protein preferably soy protein or milk protein, more preferably soy protein
  • content of the soybean lecithin in a nutrition composition will not be specifically limited if the said ratio is achieved, Usually, it is 0.05 mass% or more. Preferably, it is 0.05 to 5% by mass.
  • the thickening method of the present invention preferably further comprises the step of homogenizing a mixture of protein (preferably soy protein or milk protein, more preferably soy protein), soy lecithin, and ingredients of the nutritional composition. Viscosity is imparted to the nutritional composition by uniformly dispersing a mixture containing protein (preferably soy protein or milk protein, more preferably soy protein), soy lecithin, and preferably fats and oils.
  • the said process can be implemented similarly to the homogenization process in the manufacturing method of the composition of the said invention.
  • protein preferably soy protein or milk protein, more preferably soy protein
  • soy lecithin are added and mixed, so that nutrition can be achieved without adding a thickener or gelling agent even in an acidic range of pH 4 or lower.
  • the step of adding and mixing the protein (preferably soy protein or milk protein, more preferably soy protein) and soy lecithin in the thickening method of the present invention is preferably carried out at a pH of 4 or less.
  • the viscosity of any liquid or semi-solid nutritional composition can be increased without adding a thickener or gelling agent, and a nutritional composition having a desired viscosity can be obtained. it can.
  • Example 1 The nutritional composition of Example 1 was prepared by the following method.
  • the compounding quantity of the raw material of each composition of an Example and a comparative example is as showing in Table 1.
  • composition A 290 g of water was placed in a 2 L stainless beaker and heated to 75 ° C. Stirring was started, and edible fats and oils, soybean lecithin, a part of acidulant, sodium salt, potassium salt, part of dextrin, and separated soybean protein were added and mixed to obtain composition A.
  • 450 g of water was placed and heated to 75 ° C. Agitation was started and the remaining acidulant, calcium salt, magnesium salt, water soluble dietary fiber and a portion of dextrin were added, and the remaining dextrin and milk protein were added. After confirmation of dissolution, sodium glutamate, oligosaccharide, the composition A, a fragrance preparation, and a vitamin mix were added.
  • Comparative Example 1 A composition of Comparative Example 1 was prepared in the same manner as Example 1 except that soybean lecithin was not added.
  • Comparative Example 2 A composition of Comparative Example 2 was prepared in the same manner as in Example 1 except that enzyme-decomposed soybean lecithin (manufactured by Koji Seisen Co., Ltd.) was used instead of soybean lecithin.
  • Comparative Example 3 A composition of Comparative Example 3 was prepared in the same manner as in Example 1 using enzyme-decomposed soybean lecithin (manufactured by Taiyo Chemical Co., Ltd.) instead of soybean lecithin.
  • Comparative Example 4 A composition of Comparative Example 4 was prepared in the same manner as in Example 1 using egg yolk lecithin instead of soybean lecithin.
  • Comparative Example 6 A composition of Comparative Example 6 was prepared in the same manner as in Example 1 except that xanthan gum was used instead of soybean lecithin.
  • Example 2 The composition of Example 2 was prepared in the same manner as in Example 1 except that the amount of isolated soybean protein added was reduced to 25% of the total amount of protein added in the composition.
  • Example 3 The composition of Example 3 was prepared in the same manner as in Example 1 except that the amount of separated soybean protein added was increased to 100% of the total amount of protein added in the composition.
  • Example 4 A composition of Example 4 was prepared in the same manner as in Example 3 except that the amount of soybean lecithin was reduced to 1/5.
  • Comparative Example 7 A composition of Comparative Example 7 was prepared in the same manner as in Example 3 except that the amount of soybean lecithin was reduced to 1/10.
  • Comparative Example 8 A composition of Comparative Example 8 was prepared in the same manner as in Example 1 except that no sour agent was added.
  • Example 5 A composition of Example 5 was prepared in the same manner as in Example 1 except that 60 g of 160 g of the isolated soybean protein was replaced with soybean peptide.
  • Example 6 A composition of Example 6 was prepared in the same manner as Example 1 except that the separated soybean protein was replaced with the whole amount of milk protein.
  • Viscosity measurement The viscosity of the nutritional composition prepared in 1 above was measured using a B-type viscometer (VISCOMETER RB-80L, manufactured by Toki Sangyo Co., Ltd.). : Measured under conditions of M3, 12 rpm, and 25 ° C.
  • the fluidity of the nutritional composition prepared in 1 above was measured by the following method. 160 g of the nutritional composition is filled in a pouch with a spout (pouch part dimensions: vertical 84 mm ⁇ depth 17.5 mm ⁇ width 147 mm, pouch part material: alumina-deposited PET 12 ⁇ m // Ony 25 ⁇ m // LLDPE 70 ⁇ m) Connected to Scientific Bolus Feeding Tube Straight Adapter 24Fr Button (Tube length: 30 cm). As shown in FIG. 1, the pouch is placed on a fixed base so that the depth (container thickness) is vertical, and a diameter of 7. p. It was pushed from above by a 5 cm circular plunger at a constant speed of 0.3 cm / sec. The force (N) when the container thickness reached 20% at the start of measurement was defined as the fluidity value. The lower the value, the higher the fluidity.
  • Example 3 Examination of mixing ratio of soybean protein and soybean lecithin As shown in Table 3, when the concentration of soybean lecithin is 0.44% by mass, the concentration of soybean protein is 3.3% by mass (Example 2), Any composition made into 6.5 mass% (Example 1) and 13.5 mass% (Example 3) has the viscosity of 900 mPa * s or more, and fluidity
  • Example 5 prepared in the same manner as in Example 1 except that a part of the separated soybean protein was replaced with soybean peptide, The same thickening as that of the composition No. 1 was exhibited, and the fluidity was 200 N or less. Therefore, it was shown that a composition having rheological properties suitable for various administration methods can be obtained even when soy peptide is added as a soy protein.
  • Example 6 (5) Examination of effect by addition of milk protein alone As shown in Table 6, the composition of Example 6 prepared in the same manner as in Example 1 except that the separated soybean protein was replaced with the whole milk protein was the same as in Example 6. The viscosity was the same as that of the composition No. 1 and the fluidity was 200 N or less. Therefore, it was shown that a composition having rheological properties suitable for various administration methods can be obtained even when milk protein is added as a protein.
  • the present invention can be used in the field of the medical food industry. Since the composition of the present invention has a viscosity that can prevent gastroesophageal reflux and the like and good fluidity that does not require great force for extrusion from a container or tube, it can be used by nurses, caregivers, patients, etc. The physical or mental burden is reduced and it can contribute to the medical economy.

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  • Health & Medical Sciences (AREA)
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  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
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  • Food Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
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  • Bioinformatics & Cheminformatics (AREA)
  • Animal Behavior & Ethology (AREA)
  • Obesity (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Veterinary Medicine (AREA)
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  • General Health & Medical Sciences (AREA)
  • Diabetes (AREA)
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  • Proteomics, Peptides & Aminoacids (AREA)
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  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
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JP2017508450A (ja) * 2014-08-07 2017-03-30 ▲ル▼明福 総合栄養粉およびその調製方法
WO2018179954A1 (fr) * 2017-03-30 2018-10-04 テルモ株式会社 Composition nutritionnelle hypercalorique et emballage
WO2018179955A1 (fr) * 2017-03-30 2018-10-04 テルモ株式会社 Emballage
WO2018179953A1 (fr) * 2017-03-30 2018-10-04 テルモ株式会社 Composition nutritionnelle hautement calorique et emballage
WO2018179952A1 (fr) * 2017-03-30 2018-10-04 テルモ株式会社 Composition nutritionnelle à haute teneur en calories et emballage
WO2019017006A1 (fr) * 2017-07-21 2019-01-24 テルモ株式会社 Composition nutritionnelle hypercalorique et emballage
WO2019017005A1 (fr) * 2017-07-21 2019-01-24 テルモ株式会社 Composition nutritionnelle à haute teneur en calories et conditionnement
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JP2017508450A (ja) * 2014-08-07 2017-03-30 ▲ル▼明福 総合栄養粉およびその調製方法
JPWO2018179955A1 (ja) * 2017-03-30 2020-02-06 テルモ株式会社 包装体
JPWO2018179953A1 (ja) * 2017-03-30 2020-02-06 テルモ株式会社 高カロリー栄養組成物および包装体
WO2018179953A1 (fr) * 2017-03-30 2018-10-04 テルモ株式会社 Composition nutritionnelle hautement calorique et emballage
WO2018179952A1 (fr) * 2017-03-30 2018-10-04 テルモ株式会社 Composition nutritionnelle à haute teneur en calories et emballage
JPWO2018179954A1 (ja) * 2017-03-30 2020-02-06 テルモ株式会社 高カロリー栄養組成物および包装体
WO2018179954A1 (fr) * 2017-03-30 2018-10-04 テルモ株式会社 Composition nutritionnelle hypercalorique et emballage
WO2018179955A1 (fr) * 2017-03-30 2018-10-04 テルモ株式会社 Emballage
JPWO2018179952A1 (ja) * 2017-03-30 2020-02-06 テルモ株式会社 高カロリー栄養組成物および包装体
WO2019017006A1 (fr) * 2017-07-21 2019-01-24 テルモ株式会社 Composition nutritionnelle hypercalorique et emballage
WO2019017005A1 (fr) * 2017-07-21 2019-01-24 テルモ株式会社 Composition nutritionnelle à haute teneur en calories et conditionnement
CN110996982A (zh) * 2017-07-21 2020-04-10 泰尔茂株式会社 高卡路里营养组合物及包装体
JPWO2019017005A1 (ja) * 2017-07-21 2020-08-06 テルモ株式会社 高カロリー栄養組成物および包装体
JPWO2019017006A1 (ja) * 2017-07-21 2020-08-20 テルモ株式会社 高カロリー栄養組成物および包装体
JP7084926B2 (ja) 2017-07-21 2022-06-15 テルモ株式会社 高カロリー栄養組成物および包装体
JP7084925B2 (ja) 2017-07-21 2022-06-15 テルモ株式会社 高カロリー栄養組成物および包装体
JP7412836B1 (ja) * 2023-03-09 2024-01-15 株式会社上野忠 安定乳化組成物

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