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WO2019017005A1 - Composition nutritionnelle à haute teneur en calories et conditionnement - Google Patents

Composition nutritionnelle à haute teneur en calories et conditionnement Download PDF

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Publication number
WO2019017005A1
WO2019017005A1 PCT/JP2018/011116 JP2018011116W WO2019017005A1 WO 2019017005 A1 WO2019017005 A1 WO 2019017005A1 JP 2018011116 W JP2018011116 W JP 2018011116W WO 2019017005 A1 WO2019017005 A1 WO 2019017005A1
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WO
WIPO (PCT)
Prior art keywords
calorie
composition
nutritional composition
oil
high calorie
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/JP2018/011116
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English (en)
Japanese (ja)
Inventor
佐藤　宏樹
篤史 入倉
西谷　弘
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.)
Terumo Corp
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Terumo Corp
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.)
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Publication date
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Priority to CN201880049055.8A priority Critical patent/CN110996982A/zh
Priority to JP2019530870A priority patent/JP7084925B2/ja
Publication of WO2019017005A1 publication Critical patent/WO2019017005A1/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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT 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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT 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
    • 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
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/70—Carbohydrates; Sugars; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/70—Carbohydrates; Sugars; Derivatives thereof
    • A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
    • A61K31/732—Pectin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K38/00—Medicinal preparations containing peptides
    • A61K38/02—Peptides of undefined number of amino acids; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K38/00—Medicinal preparations containing peptides
    • A61K38/16—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K38/00—Medicinal preparations containing peptides
    • A61K38/16—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
    • A61K38/17—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
    • A61K38/39—Connective tissue peptides, e.g. collagen, elastin, laminin, fibronectin, vitronectin, cold insoluble globulin [CIG]
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
    • A61K47/36—Polysaccharides; Derivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
    • 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
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P43/00—Drugs for specific purposes, not provided for in groups A61P1/00-A61P41/00

Definitions

  • the present invention relates to a high calorie nutritional composition and package mainly for supplying nutrients by oral or gavage.
  • Patent Document 1 BACKGROUND ART
  • high-calorie nutrition composition for elderly people with decreased appetite or dysphagia, intake of a small amount of high-calorie nutrition composition can provide sufficient energy supplementation and obtain well-balanced nutrition of the three major nutrients.
  • proteins, lipids and carbohydrates as major nutrients are dispersed in a high-calorie nutritional composition with good stability without separation.
  • the object of the present invention is to provide a sufficient supply of energy by intake of a small amount, and to obtain three major nutrients in a well-balanced manner, and an excellent stability of proteins, lipids and carbohydrates as major nutrients.
  • a high-calorie nutritional composition dispersed without separation with the water, and such a high-calorie nutrition composition filled in a container, and the high-calorie nutrition composition is easily replenished without causing dripping To provide a package that can
  • a high-calorie nutritional composition comprising nutrients including protein, lipids, carbohydrates and agar,
  • a high-calorie nutritional composition characterized in that the viscosity at 25 ° C. is 3,500 mPa ⁇ s or more and 17,500 mPa ⁇ s or less, and the heat quantity is 2.5 kcal / mL or more and 4.5 kcal / mL or less.
  • the high calorie nutrient composition according to the above (1) further comprising pectin.
  • the high calorie nutrient composition according to the above (1) or (2) which has a pH of 3.0 or more and 4.0 or less.
  • a package comprising the high calorie nutritional composition according to any one of the above (1) to (8) and a container filled with the high calorie nutritional composition.
  • the high-calorie nutrition composition of the present invention energy can be sufficiently replenished even by intake of a small amount of the high-calorie nutrition composition, and the three major nutrients can be acquired in a well-balanced manner.
  • a protein, lipid and carbohydrate as major nutrients are dispersed without separation with excellent stability, and a stabilized high calorie nutrition composition is provided. it can.
  • the package of the present invention by filling the container with the high calorie nutrient composition of the present invention, miniaturization of the container, that is, the package can be realized, and the high calorie filled in the container is achieved.
  • the nutritional composition can be easily replenished by the consumer without causing dripping.
  • FIG. 1 is a perspective view showing a preferred embodiment of the package of the present invention.
  • the high calorie nutrient composition of the present invention contains a nutrient containing protein, lipid and carbohydrate, and agar, and has a viscosity of 3,500 mPa ⁇ s or more and 17,500 mPa ⁇ s or less at 25 ° C. And, it is characterized in that the heat quantity is 2.5 kcal / mL or more and 4.5 kcal / mL or less. Thereby, energy can be sufficiently replenished by intake of a small amount of the high-calorie nutrition composition, and three major nutrients can be acquired in a well-balanced manner.
  • a protein, lipid and carbohydrate as major nutrients are dispersed without separation with excellent stability, and a stabilized high calorie nutrition composition is provided. it can.
  • miniaturization of the container that is, the package can be realized, and the high calorie filled in the container is achieved.
  • the nutritional composition can be easily replenished by the consumer without causing dripping.
  • the package (packing body of this invention) with which the high-calorie nutrition composition of this invention was filled in the container is demonstrated.
  • the case where the container with which the package of this invention is provided is applied to the aluminum pouch with a straw is demonstrated to an example.
  • FIG. 1 is a perspective view showing a preferred embodiment of the package of the present invention.
  • the upper side in FIG. 1 is referred to as “upper” or “upper” and the lower side as “lower” or “lower”.
  • the package 1 has a container 10 and a high-calorie nutrition composition (not shown) filled in the container 10.
  • the high-calorie nutrition composition is filled in the container 10, and as described above, according to the present invention, it contains protein, lipid and carbohydrate as nutrients (three major nutrients) and further contains agar.
  • the viscosity at 25 ° C. is 3,500 mPa ⁇ s or more and 17,500 mPa ⁇ s or less, and the heat quantity is 2.5 kcal / mL or more and 4.5 kcal / mL or less.
  • Protein is included in the high calorie nutrient composition as a nutrient (a major nutrient) for supplying a nitrogen source and an amino acid.
  • the content of the protein in the high-calorie nutrition composition is set to preferably about 10.0 g to about 30.0 g, more preferably about 12.0 g to about 16.0 g, in 100 mL of the high-calorie nutrition composition. .
  • the three major nutrients can be acquired in a well-balanced manner, and the amount of heat of the high calorie nutrient composition can be set to 2.5 kcal / mL or more and 4.5 kcal / mL or less.
  • Energy can be sufficiently replenished by the intake of 100 mL, that is, the intake of the high-calorie nutritional composition filled in the package 1.
  • protein includes low molecular weight proteins irrespective of the degree of polymerization of amino acids, and includes proteins as well as amino acids and peptides as protein degradation products.
  • the protein includes collagen peptide and whey protein.
  • Whey protein is a mixture of globular proteins isolated from whey (whey) remaining when milk is coagulated, and consists of soluble components contained in milk.
  • whey protein for example, a commercially available one can be used. Specifically, WPC550 (made by Fonterra), Enlacto HG (made by Nippon Shinyaku Co., Ltd.), Entract CC (made by Nippon Shinyaku Co., Ltd.) PROGEL 800 (manufactured by Nippon Shinyaku Co., Ltd.), Lactocrystal (manufactured by Nippon Shinyaku Co., Ltd.), WPI 18855 (manufactured by Fonterra), WPI 18822 (manufactured by Fonterra), WPI 1895 (manufactured by Fonterra), WPC 392 (manufactured by Fonterra), WPC 80 (Manufactured by Fonterra), WPC 7009 (manufactured by Fonterra), WPC 164 (manufactured by Fonterra), WPC 162 (manufactured by Fonterra), WPC 132 (manufactured by Fonterra), WPC 472 (Fonterra)
  • the collagen peptide is preferably about 1,000 or more and 8,500 or less, more preferably 1,000 or more and 5,000 or less by hydrolyzing collagen derived from an animal (mainly pig, chicken and fish) with an enzyme or the like.
  • the molecular weight is reduced to the following weight average molecular weight.
  • Examples of commercially available collagen peptides include pig-derived, chicken-derived, and fish-derived collagen peptides. Specifically, porcine collagen-derived well collagen (manufactured by Nippon Shinyaku Co., Ltd.), SOLUGEL (Nippon Pure Food Co., Ltd.) GELITA SOL NPE (Nippi Co., Ltd.), GELITA SOL NPS (Nippi Co., Ltd.), Marine collagen NH derived from fish collagen (Nippon Ham Co., Ltd.) and C-LAP derived from chicken collagen (Nippon Ham Co., Ltd.) And the like.
  • the weight content of collagen peptide in the high calorie nutritional composition is 1.0
  • the weight content of collagen peptide is 1.0 or more and 26.0 or less for these collagen peptides and whey proteins. Is preferred.
  • the weight content of the collagen peptide is less than 1.0, it may be difficult to sufficiently replenish energy by ingesting a small amount of the high calorie nutrient composition.
  • the high-calorie nutritive composition has a distinctive smell, unpleasant flavor such as bitter taste, bitter taste and the like, and the ingestion of the high-calorie nutritive composition is consumed It is not possible for a person to eat deliciously, and the appetite of the user is reduced, which may lead to a decrease in quality of life (QOL).
  • QOL quality of life
  • the weight content of collagen peptide is preferably 1.0 or more and 26.0 or less when the weight content of whey protein is 1.0, but is 1.7 or more and 4.3 or less Is more preferred. Thereby, the high calorie nutritional composition can be made more stabilized.
  • the proteins may contain proteins other than collagen peptides and whey proteins, and, for example, known proteins such as animal proteins and vegetable proteins other than collagen peptides and whey proteins can be used.
  • this protein examples include proteins contained in milk etc. excluding whey protein, soybean protein and the like.
  • examples using milk as a raw material include casein, caseinate, total milk protein (TMP), milk protein concentrate (MPC), and examples using soy as a raw material include soybean protein These may be used alone or in combination of two or more.
  • TMP, MPC, soybean protein etc. can use what is marketed, and as a commercial item, MPC80 (made by Nippon Shinyaku Co., Ltd.), MPC80LR (made by Nippon Shinyaku Co., Ltd.), casein magnesium S, for example (Nippon Shinyaku Co., Ltd.), Casein potassium S (Nippon Shinyaku Co., Ltd.), Casein sodium CW (Nippon Shinyaku Co., Ltd.), Prorina 900 (Fuji Oil Co., Ltd.), Prorina 700 (Fuji Oil Co., Ltd.) , Prolina 800 (manufactured by Fuji Oil Co., Ltd.), New Fuji Pro 3000 (manufactured by Fuji Oil Co., Ltd.), New Fuji Pro 1700 N (manufactured by Fuji Oil Co., Ltd.), and the like.
  • MPC80 made by Nippon Shinyaku Co., Ltd.
  • MPC80LR made by Nippon Shinyaku Co., Ltd.
  • amino acids for example, essential amino acids such as valine, leucine, isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan, histidine and the like, and glycine, alanine, serine, cysteine, asparagine, glutamine, proline, tyrosine, aspartic acid, Non-essential amino acids such as glutamic acid and arginine can be mentioned, and one or more of these can be used in combination.
  • amino acids may be in the form of inorganic acid salts (such as hydrochlorides), organic acid salts (such as acetates), and in vivo hydrolyzable esters (such as methyl esters).
  • inorganic acid salts such as hydrochlorides
  • organic acid salts such as acetates
  • in vivo hydrolyzable esters such as methyl esters
  • peptide one obtained by polymerizing two or more of the above-mentioned amino acids via a peptide bond (amide bond) can be mentioned, and one or two or more of them can be used in combination.
  • peptide may be any of dipeptide, tripeptide, oligopeptide (about 10 amino acids) and polypeptide (several tens to hundreds of amino acids).
  • this peptide one obtained by subjecting a protein except collagen to a molecular weight reduction treatment can be used, and examples thereof include soy peptide, casein peptide, whey peptide and the like.
  • the protein, amino acid and peptide may be derived from a flavor or the like.
  • Lipids are included in the high-calorie nutrition composition as nutrients (three major nutrients) that are highly efficient energy sources.
  • the content of the lipid in the high calorie nutritional composition is set to preferably about 8.0 g or more and 30.0 g or less, more preferably about 8.8 g or more and 25.0 g or less in 100 mL of the high calorie nutrient composition .
  • the amount of heat of the high-calorie nutrition composition can be set to 2.5 kcal / mL or more and 4.5 kcal / mL or less.
  • Energy that is, the intake of the high-calorie nutritional composition filled in the package 1. If the content of lipids in the high-calorie nutrition composition is less than the above lower limit value, depending on the type of lipids, the function of the skin may be reduced. If the content of lipids exceeds the upper limit, the supply of lipids becomes excessive, and depending on the type of lipids, obesity may be induced.
  • the lipid is not particularly limited as long as it can be ingested by humans, and examples thereof include saturated fatty acids, unsaturated fatty acids, vegetable oils, animal fats and oils, and the like.
  • saturated fatty acids examples include caprylic acid, capric acid, lauric acid, palmitic acid, stearic acid and the like, and one or more of these can be used in combination.
  • unsaturated fatty acids include oleic acid, palmitoleic acid, linoleic acid, arachidonic acid, ⁇ -linolenic acid and the like, and one or more of these can be used in combination.
  • vegetable oils examples include coconut oil, corn oil, cottonseed oil, olive oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, safflower oil (safflower oil), sesame oil, soybean oil, soybean oil, sunflower oil, almond oil, cashew oil , Hazelnut oil, macadamia oil, mongongo oil, pecan oil, pineseed oil, pistachio oil, walnut oil, gouto nut oil, buffalo pumpkin oil, pumpkin seed oil, watermelon seed oil, amaranth oil, apricot oil, apple oil, Argan oil, avocado oil, babassu oil, moringa oil, borneo oil, cape chestnut oil, cocoa butter, carob oil, kono palm oil, coriander seed oil, dika oil, linseed oil, grape seed oil, hemp oil, kapok real oil, Lelleman Chia oil, Marula oil, meadow foam oil, mosquito oil Chisel oil, nutmeg butter, okra oil, papa
  • animal-derived fats and oils for example, lard (pork fat), het (cow beef) and the like can be mentioned, and one or more of these can be used in combination.
  • the lipids may be used alone or in combination of two or more. Also, the lipid may be derived from a flavor or the like.
  • Carbohydrate is included in the high calorie nutrient composition as a nutrient (three major nutrients) for supplying monosaccharides.
  • the content of the carbohydrate in the high calorie nutritional composition is set to preferably about 25.0 g or more and 40.0 g or less, more preferably about 32.0 g or more and 38.0 g or less in 100 mL of the high calorie nutrient composition .
  • the amount of heat of the high-calorie nutrition composition can be set to 2.5 kcal / mL or more and 4.5 kcal / mL or less.
  • Energy that is, the intake of the high-calorie nutritional composition filled in the package 1. If the content of carbohydrates in the high calorie nutritional composition is less than the above lower limit, depending on the type of carbohydrates, a sufficient amount of heat may not be obtained. When the content of carbohydrates exceeds the upper limit, the supply of carbohydrates becomes excessive, and depending on the type of carbohydrates, diabetes may be induced.
  • the carbohydrate is not particularly limited as long as it is absorbed by a living body and becomes a calorie source (energy source), and examples thereof include monosaccharides, disaccharides, and polysaccharides.
  • monosaccharides examples include glucose (glucose), fructose (fructose), galactose and the like, and one or more of these can be used in combination.
  • disaccharides examples include sucrose (sucrose), lactose (lactose), maltose (malt), isomaltose, trehalose and the like.
  • polysaccharide examples include starch (amylose, amylopectin), dextrin and the like, and one or more of them may be used in combination, and among them, dextrin is preferable.
  • Dextrin is a generic term for substances in which several ⁇ -glucoses are polymerized by glycosidic bonds, and can be obtained by hydrolyzing starch. Dextrin can prevent a rapid rise in blood glucose, because the rate of degradation in the small intestine is slow and absorption is slow. In addition, by using dextrin, the osmotic pressure of the high-calorie nutrition composition can be reduced, and osmotic diarrhea can be prevented.
  • any of high molecular weight dextrin with high degree of polymerization of ⁇ -glucose and low molecular weight dextrin with low degree of polymerization of ⁇ -glucose may be used, but high molecular weight dextrin capable of reducing the osmotic pressure can be used Is preferred.
  • the low molecular weight dextrin is also called maltodextrin, and is usually obtained by polymerizing 3 to 5 ⁇ -glucoses.
  • the dextrin may be prepared by itself or a commercially available product may be used.
  • starch contained in known starches such as corn, waxy corn, wheat, rice, waxy rice, waxy milo, beans (eg broad bean, green bean, azuki bean), potato, sweet potato, tapioca etc. It can be prepared by hydrolysis according to known methods.
  • TK-16 made by Matsutani Chemical Industry Co., Ltd.
  • Sandeck # 300 made by Sanwa Starch Industry Co., Ltd.
  • Sandeck # 250 made by Sanwa Starch Industry Co., Ltd.
  • Sandeck # 150 manufactured by Sanwa Starch Co., Ltd.
  • the above-mentioned carbohydrates may be used alone or in combination of two or more. Also, the carbohydrate may be derived from a flavor or the like.
  • low molecular weight carbohydrates having a low degree of polymerization that is, monosaccharides, disaccharides, or low molecular weight polysaccharides such as low molecular weight dextrins.
  • the compatibility of the carbohydrates in the high calorie nutritional composition becomes high, and therefore, even if the content of the carbohydrate in the high calorie nutritional composition is increased as in the above range, the high calorie nutritional composition contains It can dissolve carbohydrates together. Therefore, the occurrence of carbohydrate agglomerates and precipitates in the high calorie nutritional composition can be properly suppressed or prevented, and the high calorie nutritional composition can be one in which carbohydrates are uniformly dispersed.
  • the high-calorie nutrition composition may contain vitamins as nutrients in addition to the protein, lipid and carbohydrate nutrients (major nutrient) described above.
  • the vitamin is not particularly limited, and various types such as vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, niacin, pantothenic acid, vitamin B6, biotin, folic acid, vitamin B12, vitamin C, carnitine Vitamins may be mentioned, and these may be used alone or in combination of two or more.
  • preferable content of the various vitamins per 100 mL of high calorie nutrition composition is as follows.
  • Vitamin A preferably 0 to 3000 ⁇ g, more preferably 20 to 250 ⁇ g Vitamin D: preferably 0.1 to 50 ⁇ g, more preferably 0.1 to 5.0 ⁇ g Vitamin E: preferably 0.2 to 800 mg, more preferably 0.2 to 5.0 mg Vitamin K: preferably 0.5 to 1000 ⁇ g, more preferably 2 to 50 ⁇ g Vitamin B1: preferably 0.01 to 10 mg, more preferably 0.1 to 3.0 mg Vitamin B2: preferably 0.01 to 10 mg, more preferably 0.05 to 3.0 mg Niacin: preferably 0.1 to 30 mg NE, more preferably 0.5 to 6 mg NE Pantothenic acid: preferably 0.1 to 5.5 mg, more preferably 0.2 to 3.0 mg Vitamin B 6: preferably 0.01 to 6.0 mg, more preferably 0.1 to 3.0 mg Biotin: preferably 0.1 to 100 ⁇ g, more preferably 1 to 20 ⁇ g Folic acid: preferably 1 to 1000 ⁇ g, more preferably 10 to 100 ⁇ g Vitamin B12: preferably 0.01 to
  • the lower limit value and the upper limit value of the preferable range and the more preferable range of various vitamins are assumed to include the respective numerical values.
  • the high calorie nutrient composition may also contain minerals as nutrients.
  • the minerals are not particularly limited, and include, for example, various minerals such as sodium, potassium, calcium, phosphorus and magnesium, which may be used alone or in combination of two or more. .
  • preferable content of the various minerals per 100 mL of high calorie nutrient composition is as follows.
  • Sodium preferably 50 to 300 mg, more preferably 100 to 190 mg Calcium: preferably 10 to 200 mg, more preferably 30 to 100 mg Phosphorus: preferably 1 to 350 mg, more preferably 25 to 150 mg Magnesium: preferably 1 to 75 mg, more preferably 10 to 50 mg Potassium: preferably 1 to 350 mg, more preferably 25 to 180 mg
  • the lower limit value and the upper limit value of the preferable range and the more preferable range of the various minerals include their respective numerical values.
  • the high-calorie nutrition composition may contain trace elements as nutrients in addition to the aforementioned protein, lipid and carbohydrate nutrients (three major nutrients).
  • the trace elements are not particularly limited, and include, for example, various trace elements such as iron, zinc, copper, chlorine, iodine, manganese, selenium, chromium and molybdenum, which may be used alone, 2 It is also possible to use a mixture of species and more.
  • preferable content of various trace elements per 100 mL of the high calorie nutrient composition is as follows.
  • Iron preferably 0.1 to 55 mg, more preferably 1 to 10 mg Copper: preferably 0.01 to 1.0 mg, more preferably 0.06 to 0.6 mg
  • Chlorine preferably 1 to 350 mg, more preferably 25 to 180 mg
  • Iodine preferably 0.1 to 1000 ⁇ g, more preferably 1 to 100 ⁇ g
  • Manganese preferably 0.01 to 10 mg, more preferably 0.1 to 2.0 mg
  • Selenium preferably 0.1 to 450 ⁇ g, more preferably 1 to 35 ⁇ g
  • Zinc preferably 0.1 to 20 mg, more preferably 1 to 10 mg
  • Chromium preferably 0.1 to 30 ⁇ g, more preferably 1 to 20 ⁇ g
  • Molybdenum preferably 0.1 to 30 ⁇ g, more preferably 1 to 20 ⁇ g
  • the lower limit value and the upper limit value of the preferable range and the more preferable range of each of the various trace elements are assumed to include the respective numerical values.
  • the calorie content of the high-calorie nutritional composition containing the above-mentioned nutrients may be 2.5 kcal / mL or more and 4.5 kcal / mL or less, but 3.0 kcal / mL or more and 4.3 kcal / mL or less Is preferred, and more preferably 3.5 kcal / mL or more and 4.1 kcal / mL or less. If the amount of heat in the high-calorie nutrition composition is less than 2.5 kcal / mL, a small amount of high-heat can not be consumed. When the amount of heat in the high calorie nutritional composition exceeds 4.5 kcal / mL, it is difficult for the nutrients to dissolve.
  • a high-calorie nutritional composition for which elderly people with poor appetite or with dysphagia can obtain one meal under supervision of a third party such as a nurse or carer at a hospital or nursing facility etc.
  • the total amount of liquid food is generally said to be about 100 mL. Therefore, set the heat quantity of the high-calorie nutrition composition filled in 100 mL in the container 10 within the above range, and further obtain the high-calorie nutrition composition from the package 1 at breakfast, lunch and dinner three meals.
  • Energy of 750 kcal or more and 1350 kcal or less, preferably 900 kcal or more and 1290 kcal or less, more preferably 1050 kcal or more and 1230 kcal or less can be obtained. Therefore, the intake of three meals of the high-calorie nutrition composition can satisfy the amount of energy which the elderly person wants to obtain in one day.
  • the high-calorie nutrition composition may have a viscosity of 3,500 mPa ⁇ s or more and 17,500 mPa ⁇ s or less at 25 ° C., but 5,000 mPa ⁇ s or more and 15,000 mPa ⁇ s or less Is preferred. If the viscosity in the high calorie nutritional composition is less than the lower limit, reflux pneumonia or diarrhea may be induced. If the viscosity in the high calorie nutritional composition exceeds the above upper limit, it may become sticky at the time of intake. By setting the viscosity within the above range, the viscosity of the high calorie nutrient composition can be set within the range suitable for liquid food.
  • the high calorie nutritional composition can be easily obtained orally (eating).
  • the high-calorie nutrition composition can be easily discharged from the container body 30 by pressing of the container body 30 without causing liquid dripping through the opening 20 (supply unit) provided in the container 10 described later.
  • the user can obtain (eat) the high-calorie nutrition composition.
  • a protein, lipid and carbohydrate as major nutrients can be dispersed without separation with excellent stability, and a stabilized high calorie nutritional composition is provided.
  • a high calorie nutrient composition contains an emulsifier in addition to the nutrient containing the three major nutrients mentioned above.
  • the high-calorie nutrition composition can be one in which proteins, lipids and carbohydrates are uniformly dispersed and emulsified.
  • the emulsifier is not particularly limited.
  • organic acid monoglyceride, polyglycerin ester, sucrose fatty acid ester, sorbitan fatty acid ester, fatty acid ester such as propylene glycol fatty acid ester, polysorbate, polyglycerin condensed ricinolate, diacylglycerol, wax And sterol esters, phospholipids and the like, and one or more of these may be used in combination.
  • the content thereof is preferably 0.5 g / 100 mL or more and 1.5 g / l or more of the organic acid monoglyceride in the high calorie nutritional composition. It is set to 100 mL or less, more preferably about 1.3 g / 100 mL, and the polyglycerin ester is preferably set to 0.3 g / 100 mL or more and 0.8 g / 100 mL or less, more preferably about 0.7 g / 100 mL.
  • the above-mentioned effect can be more remarkably exhibited.
  • the organic acid monoglyceride in the high calorie nutritional composition is less than 0.5 g / 100 mL, depending on the type of nutrient contained in the high calorie nutritional composition, the emulsifying system is not stable and the water layer and the oil layer are separated. There is a risk of When the amount of organic acid monoglyceride in the high calorie nutritional composition exceeds 1.5 g / 100 mL, the emulsion system may be broken by excess organic acid monoglyceride depending on the type of nutrient contained in the high calorie nutritional composition.
  • the emulsion system may not be stabilized and the water layer and the oil layer may separate. There is.
  • the amount of organic acid monoglyceride in the high calorie nutritional composition exceeds 0.8 g / 100 mL, the emulsion system may be broken by excess organic acid monoglyceride depending on the types of nutrients contained in the high calorie nutritional composition.
  • the organic acid monoglyceride is not particularly limited.
  • a commercially available product can be used. Specifically, Poem W-60 (manufactured by Riken Vitamin Co., Ltd.), Poem G-002 (Riken Vitamin Co., Ltd.) And Poem B-10 (manufactured by Riken Vitamin Co., Ltd.).
  • the polyglycerin ester is not particularly limited and, for example, commercially available products can be used. Specifically, Poem J-0381 V (manufactured by Riken Vitamin Co., Ltd.), Poem J J 0281 V (Riken Vitamin Co., Ltd.) And the like.
  • a high-calorie nutrition composition contains fermented milk other than the nutrient which contains the three main nutrients mentioned above.
  • the high-calorie nutrition composition contains protein, lipid and carbohydrate nutrients at a high concentration as described above, and that the protein and carbohydrate nutrients are reduced as described above. Due to the fact that it is preferable, etc., it has a tendency to have unique odor, great taste, bitterness and the like.
  • the content of fermented milk in the high calorie nutrient composition is preferably set to 1.0 g / 100 mL or more and 3.0 g / 100 mL or less, more preferably 1.3 g / 100 mL or more and 1.8 g / 100 mL or less.
  • the fermented milk in the high-calorie nutrition composition is less than the above lower limit, depending on the type of nutrients contained in the high-calorie nutrition composition, bitter taste may be felt strongly and flavor may be lost.
  • sweetness and sourness may be felt strongly depending on the kind of nutrients contained in the high-calorie nutrition composition, and the flavor may be impaired.
  • fermented milk means what the thing containing the non-fat milk solid content more than milk or this equivalent produces and ferments lactic acid by microorganisms, such as lactic acid bacteria and yeast. Therefore, the fermented milk is not particularly limited as long as it is fermented from milk or one containing non-fat milk solids equal to or more than this, and is not particularly limited.
  • other than commercially available yogurt Honeypis JP-J ( Taiyo Fragrance Co., Ltd.
  • Fermented milk FM-J made by Taiyo Fragrance Co., Ltd.
  • sugar-free fermented milk base made by Kyodo Dairy Co., Ltd.
  • sweetened fermented milk solution made by Kyodo Dairy Co., Ltd.
  • the high calorie nutritional composition may contain a flavor.
  • the flavor of the high-calorie nutrition composition is further improved, and the appetite of the user who eats the high-calorie nutrition composition is further improved.
  • flavor means something added to a high calorie nutritional composition to impart a flavor or taste, and is generally sold as “flavor” or “extract”. What is marketed as “powder seasoning”, “powder flavor”, “liquid flavor” etc. are mentioned, It can be used combining 1 type, or 2 or more types in these.
  • the content of the flavor in the high-calorie nutrition composition is preferably set to about 0.1 to 3.5 g, more preferably about 0.4 to 3.0 g, in 100 mL of the high-calorie nutrition composition. Be done. Thereby, the effect obtained by adding a flavor to a high calorie nutrient composition can be exhibited more notably.
  • the type of flavor is not particularly limited.
  • vegetable soup taste such as tomato flavor
  • fruit juice taste such as apple flavor
  • yogurt flavor Japanese-style miso flavor (bonito, konbu), cream stew Flavor
  • beef stew flavor curry flavor
  • miso soup flavor pork broth flavor
  • clam chowder flavor or ramen flavor
  • ramen flavor mime, tonkotsu, soy sauce
  • the high calorie nutrient composition may further contain, as functional components, polyglutamic acid, glucosamine, fucoidan, collagen, hyaluronic acid, dietary fiber, oligosaccharides and the like.
  • These functional components have a salivary secretion promoting action, calcium absorption promoting action, moisturizing action, elimination of H. pylori bacteria, promotion of protection and repair of gastric mucosa, improvement of endurance, reduction of plasma cholesterol, improvement of blood glucose response, improvement of colon function, And various functions such as prevention of colon cancer.
  • the dietary fiber is not particularly limited, but, for example, cellulose, hemicellulose, lignin, insoluble pectin, chitin, chitosan, pylium seed coat, insoluble dietary fiber such as low molecular weight sodium alginate, water soluble pectin, guar gum, konjac mannan, glucomannan , Alginic acid, agar, chemically modified polysaccharide, polydextrose, resistant oligosaccharide, maltitol, inulin, carrageenan, wheat bran, resistant digestive dextrin (eg, pine fiber C (made by Matsutani Chemical Industry Co., Ltd.)), guar gum decomposition And water soluble dietary fiber, etc., and may be used alone or as a mixture of two or more.
  • content of the dietary fiber in a high calorie nutrient composition is suitably adjusted by the subject etc. who apply a high calorie nutrient composition.
  • the high calorie nutritional composition may further contain other known ingredients such as health functional ingredients, food additives, stabilizers and the like.
  • the health functional component is a component that exerts a certain function on a living body by ingestion.
  • Such insurance functional components include, but are not limited to, for example, nondigestible oligosaccharides, sugar alcohols, calcium citrate malate (CCM) and casein phosphopeptide (CPP), chitosan, L-arabinose, guava leaf polyphenol And wheat albumin, bean paste extract, diacylglycerol, diacylglycerol vegetable sterol, soybean isoflavone, milk basic protein and the like, and one or more of them may be used in combination.
  • resistant oligosaccharides are saccharides whose molecular weight is not as high as that of polysaccharides (about 300 to 3000).
  • the indigestible oligosaccharides are not degraded by human digestive enzymes, and those that are degraded by human digestive enzymes are included in the above-mentioned carbohydrates. By intake of such indigestible oligosaccharides, an intestinal regulation effect can be obtained.
  • indigestible oligosaccharides include, but are not limited to, xylooligosaccharides, fructooligosaccharides, soybean oligosaccharides, isomaltooligosaccharides, milk fruit oligosaccharides, lactulose, galactooligosaccharides and the like. These indigestible oligosaccharides may be used alone or in combination of two or more. In addition, content of the indigestible oligosaccharide in a high calorie nutrition composition is suitably adjusted by the subject etc. who apply a high calorie nutrition composition.
  • Sugar alcohol is a kind of sugar produced by reducing the carbonyl group of aldoses and ketoses, and is a substance that is poorly absorbed from the small intestine into the body and hardly turns into calories.
  • This sugar alcohol is difficult to be metabolized to acid by oral bacteria and can prevent the formation of dental plaque.
  • the sugar alcohol is used as a low calorie sweetener.
  • the sugar alcohol is not particularly limited, and examples include erythritol, maltitol, palatinose and the like. These sugar alcohols may be used alone or in combination of two or more.
  • content of the sugar alcohol in a high calorie nutrient composition is suitably adjusted by the subject etc. who apply a high calorie nutrient composition.
  • CCM Calcium citrate malate
  • CPP casein phosphopeptide
  • CCMs and CPPs may be used alone or in combination of two or more.
  • CCM and CPP are preferably used in combination with calcium.
  • content of CCM and CPP in a high calorie nutrient composition is suitably adjusted by the subject etc. who apply a high calorie nutrient composition.
  • the food additive is used by adding, blending, wetting or the like to the high calorie nutrient composition for the purpose of processing or storing the high calorie nutrient composition.
  • food additives in addition to the purpose of fortification, for example, zinc gluconate and copper gluconate, ascorbic acid 2-glucoside, cyclodextrin, preservatives, fungicides, antioxidants, coloring agents, masking agents, pH adjusters, acidulants, flavors, antifoaming agents, etc.
  • Ascorbic acid 2-glucoside is a compound in which glucose is bonded to the hydroxyl group at the 2-position of vitamin C (ascorbic acid) by ⁇ -coordination, and is a vitamin with higher stability than ordinary vitamin C because it is not attacked by oxygen. C derivative. Ascorbic acid 2-glucoside can efficiently absorb vitamin C. The content of ascorbic acid 2-glucoside is appropriately adjusted by the subject or the like who applies the high calorie nutritional composition.
  • Cyclodextrin is a cyclic oligosaccharide having a cyclic structure in which glucose is linked by a glucosidic bond. Those consisting of six glucose are called ⁇ -cyclodextrin, those consisting of seven glucose are called ⁇ -cyclodextrin, and those consisting of eight glucose are called ⁇ -cyclodextrin. Cyclodextrins have functions such as an allergy suppressive effect, a blood glucose level increase suppressive effect, and an emulsifying action. Cyclodextrin may be used alone or as a mixture of two or more. The content of cyclodextrin is appropriately adjusted by the subject or the like who applies the high calorie nutrient composition.
  • the antioxidant has a function of preventing deterioration due to oxidation.
  • the antioxidant is not particularly limited, and ascorbic acid and its sodium salt, erythorbic acid and its sodium salt, etc. may be used. These antioxidants may be used alone or in combination of two or more.
  • the colorant has the function of making the high calorie nutritional composition look beautiful. Although it does not specifically limit as a coloring agent, Edible tar pigment (edible red 2, 3, 40, 102, 104, 105, and 106, Edible blue 1 and 2, Edible yellow 4, Edible yellow 4 And 5, food green No.
  • Edible tar pigment edible red 2, 3, 40, 102, 104, 105, and 106, Edible blue 1 and 2, Edible yellow 4, Edible yellow 4 And 5, food green No.
  • ⁇ -carotene water-soluble anatto, chlorophyll derivatives (chlorophyll a, chlorophyll b, copper chlorophyll, sodium copper chlorophyllin, sodium iron chlorophyllin etc), riboflavin, ferric oxide, titanium dioxide, Examples thereof include safflower yellow pigment, cochineal pigment, gardenia yellow pigment, turmeric pigment, red cabbage pigment, beet red, grape skin pigment, paprika pigment, caramel and the like. These colorants may be used alone or in combination of two or more.
  • the masking agent has a function to suppress and hide unique bitter taste and the like derived from the raw material in the high calorie nutritional composition.
  • the masking agent is not particularly limited, but saccharin and its sodium salt, xylitol, aspartame, sucralose, acesulfame potassium, duculin, ticlo (cyclamic acid), neotame, trehalose, erythritol, maltose, palatinose, sorbitol, licorice extract, stevia , Thaumatin, curculin, disodium lytyllithium acid and the like. These masking agents may be used alone or in combination of two or more.
  • the pH adjuster has a function of adjusting the pH of the high calorie nutrient composition.
  • the pH adjuster is not particularly limited, and citric acid, gluconic acid, succinic acid, potassium carbonate, sodium hydrogencarbonate, carbon dioxide, lactic acid, sodium lactate, sodium citrate, adipic acid and the like may be used. These pH adjusters may be used alone or in combination of two or more.
  • the pH is 3.0 or more and 4.0 or less, and it is more preferable that it is about 4.0 by adjusting pH by a pH adjuster. If the pH in the high-calorie nutrition composition is less than 3.0, the sour taste is felt strongly and the flavor may be lost. If the pH in the high-calorie nutrition composition exceeds 4.0, the possibility of propagation of microorganisms such as fungi is increased, and the safety as a food may not be maintained. Thereby, while being able to aim at long-term stabilization of a high-calorie nutrition composition, when eating a high-calorie nutrition composition, a user can eat without feeling strong sourness.
  • the acidulant has functions such as addition of acidity to a high calorie nutrient composition, prevention of oxidation of the high calorie nutrient composition, and adjustment of pH.
  • the acidulant include, but are not limited to, acetic acid, citric acid, succinic acid, lactic acid, malic acid, tartaric acid, gluconic acid, and phosphoric acid. These acidulants may be used alone or in combination of two or more.
  • the flavor has the function of flavoring and deodorizing the high calorie nutritional composition.
  • the flavor include, but are not limited to, acetophenone, ⁇ -amylcinnamaldehyde, anisaldehyde, benzaldehyde, benzyl acetate, benzyl acetate, benzyl alcohol, cinnamaldehyde, cinnamic acid, citral, citronellal, citronellol, decanol, decanol, ethyl acetoacetate, silica Ethyl benzoate, ethyl decanoate, ethyl vanillin, eugenol, geraniol, isoamyl acetate, isoamyl butyrate, isoamyl phenylacetate, dl-menthol, l-menthol, methyl salicylate, piperonal, propionic acid, terpineol, vanillin
  • Stabilizers have the function of contributing to the stabilization of the manufacturing process as well as the texture improvement of the high calorie nutritional composition.
  • the stabilizer generally used can be used. Specifically, for example, agar, gelatin, cellulose, chitin, dextran, branched dextran, glycogen, inulin, mannan, glucomannan, xylan, pullulan, alginic acid, alginic acid salt, carboxymethylcellulose, hydroxypropylcellulose, cyclodextrin, phalcerodine, Modified starch, carrageenan, pectin, locust bean gum, guar gum, guar gum decomposition product, xanthan gum, tamarind gum, gum arabic, gellan gum, vegetable protein, vegetable protein decomposition product, animal protein, animal protein decomposition product, etc. may be mentioned. .
  • These stabilizers may be used alone, or two or more may be mixed and used as a stabilizer.
  • agar for example, ultra-quick dissolving agar UX-30, ultra-quick dissolving agar UX-100, ultra-quick dissolving agar UX-200, Ultra Agar AX-30, Ultra Agar AX-100, Ultra Agar AX-200, Ultra Agar BX-30, Ultra Agar BX-100, Ultra Agar BX-200, Ultra Agar Eana, Ina Agar
  • pectin include, for example, GENU pectin YM-150-LJ, GENU pectin YM-150-LJ-TF, GENU pectin YM-115-HJ, GENU pectin YM-115-.
  • a stabilizer can also serve as the effect as a dietary fiber mentioned above.
  • the content of the stabilizer is appropriately adjusted in consideration of the texture, stability and the like.
  • the high-calorie nutrition composition contains the above-mentioned dietary fiber as a functional component and agar which functions as a stabilizer.
  • agar in the high-calorie nutrition composition, the function as a dietary fiber and stabilizer is exerted on the agar, and the high-calorie nutrition composition is excellent in protein, lipid and carbohydrate as a major nutrient. It can be dispersed without separation with stability, and stabilization can be achieved. Furthermore, the viscosity at 25 ° C.
  • the high-calorie nutrition composition is within the above-mentioned range, ie, 3500 mPa ⁇ s or more and 17,500 mPa ⁇ s or less, preferably 5,000 mPa ⁇ s or more and 15,000 mPa ⁇ s or less Can be set easily.
  • the content of agar in the high calorie nutritional composition is preferably 0.05 g or more and 0.32 g or less in 100 mL, and more preferably 0.12 g or more and 0.30 g or less.
  • the viscosity at 25 degrees C of a high calorie nutrient composition can be set more reliably within the range mentioned above.
  • the high-calorie nutrition composition contains, in addition to the nutrients and agar, a carbohydrate (polysaccharide), dietary fiber and pectin as a stabilizer.
  • a carbohydrate polysaccharide
  • pectin as a stabilizer.
  • the viscosity at 25 degrees C of a high calorie nutrient composition can be set more reliably within the range mentioned above.
  • the content of pectin in the high-calorie nutrition composition is set to 100 g, preferably 0.05 g or more and 0.3 g or less, more preferably 0.1 g or more and 0.2 g or less. Thereby, the said effect can be exhibited more notably.
  • additives for example, enzymes such as ⁇ -amylase, ⁇ -amylase, glucoamylase, glucose isomerase, trehalose producing enzyme, trehalose releasing enzyme, glutaminase, yeast and the like are used.
  • the content of these other additives is appropriately adjusted by the subject or the like who applies the high calorie nutrient composition.
  • the above-mentioned high-calorie nutrition composition can be manufactured by a well-known method.
  • the container 10 in the present embodiment is an aluminum pouch with a straw, which is filled with the above-described high-calorie nutrition composition, and is used as a container when carrying (transporting) and ingesting this high-calorie nutrition composition. It also has a function.
  • the container 10 is a bag-shaped container body 30 to be filled with a high-calorie nutrition composition, and an opening 20 provided at the upper end of the container body 30 and communicating with the container body 30. And a lid 25 detachably provided in the opening 20.
  • the container body 30 is a gusset-type pouch container having a rectangular shape in a plan view shape and having a folded portion folded inward on both sides, and the height thereof is 100 mL so that the volume is 100 mL. It is set to A120 mm x width B 80 mm x gusset width 21 mm.
  • the container body 30 is filled with a high-calorie nutritional composition having a heat quantity of 2.5 kcal / mL or more and 4.5 kcal / mL or less, and the filling amount is 100 mL. Therefore, it is possible to obtain energy of 750 kcal or more and 1350 kcal or less by, for example, acquiring the high-calorie nutrition composition filled in the container body 30 with the package 1 at breakfast, lunch, and dinner three meals. is there. Therefore, by the intake of three meals of the high-calorie nutrition composition by the package 1, it is possible to satisfy the amount of energy that it is desirable for the elderly to obtain in one day.
  • the ingested person who ingests the high-calorie nutrition composition gets the elderly person in one day only by eating a small amount of the high-calorie nutrition composition said to be 100 mL filled in the container body 30 The amount of energy desired to be achieved is achieved.
  • the container 10 (container body 30) is not limited to the case where the volume is 100 mL as described above, and may have a volume of about 50 mL to 200 mL. If it has the capacity
  • the container body 30 is made of, for example, a film material in which both surfaces of an aluminum foil are coated with a covering layer made of a resin material.
  • the opening 20 has a cylindrical shape as a whole and is provided substantially at the center of the upper end of the container body 30, thereby functioning as a straw communicating with the container body 30.
  • the high-calorie nutrition composition is filled in the container body 30 at the time of manufacturing the package 1 through the opening 20, and when the high-calorie nutrition composition is eaten by the user, The pressure is discharged from the container body 30.
  • the inner diameter (diameter) of the opening 20 is set to 8.33 mm in the present embodiment.
  • the internal diameter (opening diameter) is set to such a size, and as described above, the high-calorie nutrition composition having a viscosity of 3,500 mPa ⁇ s or more and 17,500 mPa ⁇ s or less at 25 ° C.
  • the user can easily discharge the high-calorie nutrition composition from the container body 30 through the opening 20 by pressing the container body 30 without causing dripping, and then orally A high calorie nutritional composition can be obtained (eating) by the consumer.
  • the discharge pressure for pressing the container body 30 is preferably 20 kPa or less, more preferably 10 kPa or less It can be set to As a result, even a user who has a reduced grip, such as an elderly person, can discharge the high-calorie nutrition composition from the container body 30 through the opening 20 by pressing the container body 30 by hand. can do.
  • the opening 20 is provided with a male screw (not shown) on the upper end side of the outer peripheral surface thereof.
  • the lid 25 is in the form of a cylinder having an overall shape with a bottom and is provided with a female screw (not shown) on the inner peripheral surface thereof.
  • the lid 25 is removable, as shown in FIG. 1, when the package 1 is transported and stored, the lid 25 is put in a mounted state, and the sealing performance of the opening 20 and the container body 30 is secured. At the time of filling of the high-calorie nutrition composition into the main body 30 and at the time of intake of the high-calorie nutrition composition, the body 30 is in a state of being loaded and unloaded, and filling and discharge of the high-calorie nutrition composition through the opening 20 become possible.
  • the opening 20 and the lid 25 are made of, for example, a resin material such as high density polyethylene (HDPE).
  • HDPE high density polyethylene
  • the packaging body 1 is commercialized by filling the container body 30 with the high-calorie nutrition composition after being continuously sterilized.
  • the continuous sterilization method is not particularly limited, and examples thereof include ultra-high-temperature short-time (UHT) sterilization, hot water sterilization, batch sterilization, and a combination thereof.
  • UHT ultra-high-temperature short-time
  • the container 10 filled with the high-calorie nutrition composition ie, the container 10 provided in the package 1 is not limited to the aluminum pouch with straw described in the present embodiment, for example, other known containers may be used.
  • this container tetra-pack, cart can, glass container, metal can, plastic container etc. may be mentioned.
  • the high-calorie nutrition composition can be applied not only to a liquid food to be taken orally but also to an enteral nutrient for enteral administration via a PEG tube or the like.
  • the high calorie nutrition composition and the package of the present invention were explained based on a suitable embodiment, the present invention is not limited to these.
  • the various nutrients contained in the high calorie nutritional composition of the present invention can be replaced with any one capable of performing the same function, or one having an arbitrary function can be added.
  • Example 1A Examination of agar content (Example 1A) The method of preparation at the time of 1700L preparation is described below. The blending amounts of the respective raw materials are as shown in Table 1.
  • the mixed solution was mixed with vegetable mixed oil and medium chain fatty acid at 65 ° C.
  • the solution obtained was homogenized, filled in an aluminum pouch with a straw (plug) (see FIG. 1) so as to be 100 mL per one, and then sterilized at 90 ° C. for 10 minutes. It cooled after the said sterilizing process, and manufactured the package body with which the high calorie nutrient composition (high concentration nutrient composition) was filled.
  • the content of protein is 14.0 g / 100 mL (the concentration of collagen peptide is 10.0 g / 100 mL, the concentration of whey protein is 4.00 g / 100 mL), and the content of carbohydrate is The content of 37.4 g / 100 mL and lipid was 21.6 g / 100 mL.
  • the evaluation method is as follows.
  • Viscosity After leaving the nutritional composition at rest for 24 hours at 25 ° C., a B-type rotational viscometer (Manufacturer: BROOKFIELD, Model: DV-II + Pro, measurement conditions: rotational speed 6 rpm, measurement time 1 minute, rotor No. 63) ) was used.
  • Presence or absence of liquid dripping 100 mL of the nutritional composition is filled in the container 10 shown in FIG. 1, and thereafter, the presence or absence of liquid dripping from the opening 20, and further, the nutritional composition when the container main body 30 is pressed The ease of discharge of (content) was observed.
  • ⁇ No dripping and the nutritional composition is easily discharged by the pressure of the container body 30.
  • x Liquid dripping is recognized, or the nutritional composition is not easily discharged even by the pressure of the container body 30.
  • Calorific value of the obtained nutritional composition is 4.0 kcal / mL, uniformity is " ⁇ ", pH is 3.8, agar content is 0.12 g / 100 mL, viscosity is 7,785 ⁇ 269 mPa ⁇ s, stable The sex was " ⁇ ” and the presence or absence of the liquid was “ ⁇ ".
  • Table 2 The results are shown in Table 2.
  • Example 2A The nutritional composition was obtained by repeating exactly the same preparation method as in Example 1A, except that the amount of agar added was changed so that the agar content was 0.05 g / 100 mL in Example 2A.
  • the heat quantity of the obtained nutritional composition is 4.0 kcal / mL, the uniformity is “ ⁇ ”, the pH is 3.8, the viscosity is 3,753 ⁇ 254 mPa ⁇ s, the stability is “ ⁇ ”, the presence or absence of liquid drip is It was “ ⁇ ”.
  • the results are shown in Table 2.
  • Example 3A The nutritional composition was obtained by repeating exactly the same preparation method as in Example 1A, except that the amount of agar added was changed so that the agar content was 0.24 g / 100 mL in Example 3A.
  • the heat quantity of the obtained nutritional composition is 4.0 kcal / mL, the uniformity is " ⁇ ", the pH is 3.8, the viscosity is 12,930 ⁇ 372 mPa ⁇ s, the stability is " ⁇ ”, the presence or absence of liquid drip is It was “ ⁇ ”.
  • the results are shown in Table 2.
  • Example 4A The nutritional composition was obtained by repeating exactly the same preparation method as in Example 1A, except that the amount of agar added was changed so that the agar content was 0.30 g / 100 mL in Example 4A.
  • the heat quantity of the obtained nutritional composition is 4.0 kcal / mL, the uniformity is " ⁇ ", the pH is 3.8, the viscosity is 14,484 ⁇ 811 mPa ⁇ s, the stability is " ⁇ ", the presence or absence of liquid drip It was “ ⁇ ”.
  • the results are shown in Table 2.
  • Example 5A The nutritional composition was obtained by repeating exactly the same preparation method as in Example 1A, except that the amount of agar added was changed such that the content of agar was 0.32 g / 100 mL in Example 5A.
  • the heat quantity of the obtained nutritional composition is 4.0 kcal / mL, the uniformity is " ⁇ ", the pH is 3.8, the viscosity is 17,093 ⁇ 600 mPa ⁇ s, the stability is " ⁇ ", the presence or absence of liquid drip is It was “ ⁇ ”.
  • the results are shown in Table 2.
  • Comparative example 1A a nutritional composition was obtained by repeating the same preparation method as Example 1A except that addition of agar was omitted so that the agar content was 0.00 g / 100 mL.
  • the heat quantity of the obtained nutritional composition is 4.0 kcal / mL, the uniformity is “ ⁇ ”, the pH is 3.8, the viscosity is 2,719 ⁇ 140 mPa ⁇ s, the stability is “x”, the presence or absence of liquid drip is It was "x”.
  • the results are shown in Table 2.
  • Comparative example 2A a nutritional composition was obtained by repeating the same preparation method as Example 1A except that the amount of agar added was changed so that the agar content was 0.35 g / 100 mL.
  • the heat quantity of the obtained nutritional composition is 4.0 kcal / mL, the uniformity is “ ⁇ ”, the pH is 3.8, the viscosity is 25,128 ⁇ 2663 mPa ⁇ s, the stability is“ x ”, the presence or absence of dripping is It was "x”.
  • the results are shown in Table 2.
  • the viscosity of the nutritional composition at 25 ° C. is set by setting the agar content in the nutritional composition to an appropriate range in comparison with each comparative example. It is set in the range of 3,500 mPa ⁇ s or more and 17,500 mPa ⁇ s or less, which makes it possible to achieve uniformity and stability of the nutritional composition, and it is also apparent that no dripping from the container is observed. became.
  • the high-calorie nutrition composition of the present invention contains a nutrient containing protein, lipid and carbohydrate, and agar, has a viscosity at 25 ° C. of not less than 3,500 mPa ⁇ s and not more than 17,500 mPa ⁇ s, and has an amount of heat of 2.5 kcal / mL or more and 4.5 kcal / mL or less. Therefore, it is possible to supply a sufficient amount of energy with a small amount of intake and to obtain three major nutrients in a balanced manner, and to separate proteins, lipids and carbohydrates as major nutrients with excellent stability.
  • the high calorie nutritional composition and package of the present invention have industrial applicability.

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  • Medicinal Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Nutrition Science (AREA)
  • Epidemiology (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Immunology (AREA)
  • Molecular Biology (AREA)
  • Gastroenterology & Hepatology (AREA)
  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
  • Dispersion Chemistry (AREA)
  • Organic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Hematology (AREA)
  • Inorganic Chemistry (AREA)
  • Diabetes (AREA)
  • Zoology (AREA)
  • Obesity (AREA)
  • Biomedical Technology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
  • Medicinal Preparation (AREA)

Abstract

L'invention concerne une composition nutritionnelle à haute teneur en calories qui contient de l'agar et des nutriments comprenant des protéines, des lipides et des glucides, et qui a une viscosité de 3 500-17 500 mPa • s à 25 °C et une valeur calorique de 2,5-4,5 kcal/mL.
PCT/JP2018/011116 2017-07-21 2018-03-20 Composition nutritionnelle à haute teneur en calories et conditionnement Ceased WO2019017005A1 (fr)

Priority Applications (2)

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CN201880049055.8A CN110996982A (zh) 2017-07-21 2018-03-20 高卡路里营养组合物及包装体
JP2019530870A JP7084925B2 (ja) 2017-07-21 2018-03-20 高カロリー栄養組成物および包装体

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2025170034A1 (fr) * 2024-02-07 2025-08-14 株式会社大塚製薬工場 Composition nutritionnelle gélifiée

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007126379A (ja) * 2005-11-02 2007-05-24 Yaizu Suisankagaku Industry Co Ltd 酸性液状経腸栄養剤の製造方法
WO2013085059A1 (fr) * 2011-12-09 2013-06-13 株式会社明治 Méthode de production d'une composition nutritionnelle
WO2013125066A1 (fr) * 2012-02-22 2013-08-29 テルモ株式会社 Nutriment semi-solidifié pour gastrostomie
JP2014003960A (ja) * 2012-06-27 2014-01-16 Nof Corp 液状栄養組成物
WO2014030605A1 (fr) * 2012-08-20 2014-02-27 味の素株式会社 Composition nutritionnelle

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007126379A (ja) * 2005-11-02 2007-05-24 Yaizu Suisankagaku Industry Co Ltd 酸性液状経腸栄養剤の製造方法
WO2013085059A1 (fr) * 2011-12-09 2013-06-13 株式会社明治 Méthode de production d'une composition nutritionnelle
WO2013125066A1 (fr) * 2012-02-22 2013-08-29 テルモ株式会社 Nutriment semi-solidifié pour gastrostomie
JP2014003960A (ja) * 2012-06-27 2014-01-16 Nof Corp 液状栄養組成物
WO2014030605A1 (fr) * 2012-08-20 2014-02-27 味の素株式会社 Composition nutritionnelle

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2025170034A1 (fr) * 2024-02-07 2025-08-14 株式会社大塚製薬工場 Composition nutritionnelle gélifiée

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CN110996982A (zh) 2020-04-10
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