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WO2018179954A1 - High-calorie nutritional composition, and package - Google Patents

High-calorie nutritional composition, and package Download PDF

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Publication number
WO2018179954A1
WO2018179954A1 PCT/JP2018/005196 JP2018005196W WO2018179954A1 WO 2018179954 A1 WO2018179954 A1 WO 2018179954A1 JP 2018005196 W JP2018005196 W JP 2018005196W WO 2018179954 A1 WO2018179954 A1 WO 2018179954A1
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WO
WIPO (PCT)
Prior art keywords
calorie
nutrition composition
calorie nutrition
protein
oil
Prior art date
Application number
PCT/JP2018/005196
Other languages
French (fr)
Japanese (ja)
Inventor
佐藤　宏樹
西谷　弘
Original Assignee
テルモ株式会社
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Filing date
Publication date
Application filed by テルモ株式会社 filed Critical テルモ株式会社
Priority to JP2019508731A priority Critical patent/JPWO2018179954A1/en
Publication of WO2018179954A1 publication Critical patent/WO2018179954A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • 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

Definitions

  • the present invention relates to a high calorie nutrition composition and a package for supplementing nutrients mainly orally or by tube.
  • Patent Document 1 In recent years, with aging, high-calorie nutritional compositions for supplementing nutrients that are often deficient in daily diets have attracted attention, and various nutritional agents have been proposed and marketed so far (for example, Patent Document 1).
  • the object of the present invention is to be able to sufficiently replenish energy with a small amount of intake, to obtain the three major nutrients in a well-balanced manner, and to be eaten deliciously by an intaker who takes a high-calorie nutritional composition.
  • An object of the present invention is to provide a high calorie nutritional composition capable of improving food quality and a package in which the high calorie nutritional composition is filled in a container.
  • a high-calorie nutritional composition containing nutrients containing protein, lipids and carbohydrates, and fermented milk
  • a high-calorie nutritional composition comprising 1.0 g to 3.0 g of the fermented milk in 100 mL and a calorific value of 2.5 kcal / g to 4.5 kcal / g.
  • the high-calorie nutrition composition according to any one of (1) to (4) above, wherein the protein includes a low molecular weight protein having a weight average molecular weight of 1,000 or more and 8,500 or less.
  • a package comprising the high calorie nutrition composition according to any one of (1) to (7) and a container filled with the high calorie nutrition composition.
  • the high calorie nutrition composition of the present invention even when a small amount of the high calorie nutrition composition is ingested, the energy can be sufficiently supplied and the three major nutrients can be obtained in a well-balanced manner. Moreover, since the intake person who ingests a high-calorie nutrition composition can eat deliciously by containing fermented milk in a high-calorie nutrition composition, the improvement of food quality is achieved.
  • size reduction of this container ie, a package, can be implement
  • the high-calorie nutrition composition of the present invention contains nutrients including proteins, lipids, and carbohydrates and fermented milk, and contains fermented milk in a content of 1.0 g / 100 mL to 3.0 g / 100 mL.
  • the calorific value is 2.5 kcal / g or more and 4.5 kcal / g or less.
  • the high-calorie nutritional composition of the present invention contains protein, lipid, and carbohydrate as nutrients (three major nutrients), and the calorie is 2.5 kcal / g or more and 4.5 kcal / g.
  • the kind and content are appropriately selected so as to be as follows.
  • fermented milk is contained in the high calorie nutrition composition so that the ingestor who ingests the high calorie nutrition composition can eat deliciously.
  • these nutrients, fermented milk, and the like will be sequentially described.
  • Protein is contained in high-calorie nutritional compositions as nutrients (three major nutrients) for supplying nitrogen sources and amino acids.
  • the protein content in the high calorie nutrition composition is preferably set to about 10.0 g or more and 30.0 g or less, more preferably about 12.0 g or more and 16.0 g or less in 100 mL of the high calorie nutrition composition. .
  • heat amount of a high-calorie nutrition composition can be set to 2.5 kcal / g or more and 4.5 kcal / g or less, a small amount (for example, high-calorie nutrition composition) (100 mL) can be sufficiently supplemented with energy.
  • the protein content is less than the lower limit, depending on the type of protein, there is a possibility that the amount necessary for protein synthesis in the body cannot be supplied.
  • the protein content exceeds the above upper limit, depending on the type of protein, the supply of protein becomes excessive, and urea nitrogen increases in catabolism, which may cause a load on the kidney.
  • protein As protein, well-known things, such as animal protein and plant protein, can be used.
  • protein includes low molecular weight substances regardless of the degree of polymerization of amino acids, and includes amino acids and peptides as protein degradation products in addition to proteins.
  • this protein examples include protein and soy protein contained in milk and the like.
  • a raw material for milk for example, casein, caseinate, whey, total milk protein (TMP), milk protein concentrate (MPC), whey protein concentrate (WPC), whey protein isolate (WPI), hydrolyzed whey peptide (WPH), and soy as a raw material include, for example, soy protein, and one or more of these can be used in combination.
  • MPC80 made by Nippon Shinyaku Co., Ltd.
  • MPC80LR made by Nippon Shinyaku Co., Ltd.
  • Casein Magnesium S (Nippon Shinyaku Co., Ltd.)
  • Casein Potassium S (Nippon Shinyaku Co., Ltd.)
  • Casein Sodium CW (Nippon Shinyaku Co., Ltd.)
  • WPC550 (Nippon Shinyaku Co., Ltd.) Entract HG (Nippon Shinyaku Co., Ltd.)
  • Enract CC manufactured by Nippon Shinyaku Co., Ltd.
  • PROGEL800 manufactured by Nippon Shinyaku Co., Ltd.
  • lactcrystal (manufactured by Nippon Shinyaku Co., Ltd.)
  • WPI 18855 (manufactured by Fontara), WPI 18855 (manufactured by Fontara), WPI 188
  • amino acids examples include valine, leucine, isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan, histidine, and other essential amino acids, and glycine, alanine, serine, cysteine, asparagine, glutamine, proline, tyrosine, aspartic acid, Non-essential amino acids such as glutamic acid and arginine can be mentioned, and one or more of these can be used in combination.
  • amino acids may be in the form of inorganic acid salts (hydrochlorides, etc.), organic acid salts (acetates, etc.), and ester bodies (methyl esters, etc.) that can be hydrolyzed in vivo.
  • examples of the peptide include those obtained by polymerizing two or more of the above-described amino acids via peptide bonds (amide bonds), and one or more of these can be used in combination.
  • a peptide may be a dipeptide, a tripeptide, an oligopeptide (having about 10 amino acids), or a polypeptide (having several tens to several hundred amino acids).
  • any of those obtained by subjecting a protein to a low molecular weight treatment and a commercially available one can be used.
  • commercially available products include pig-derived, chicken-derived, fish-derived peptides, and the like.
  • such a protein preferably contains a low molecular weight protein (low molecular weight protein) having a low polymerization degree, that is, a peptide or an amino acid.
  • a low molecular weight protein low molecular weight protein having a low polymerization degree
  • the compatibility of the protein in the high calorie nutrition composition increases, so even if the protein content in the high calorie nutrition composition is increased as in the above range, the high calorie nutrition composition contains Proteins can be dissolved more uniformly. Therefore, the generation of protein aggregates and precipitates in the high-calorie nutrition composition is accurately suppressed or prevented, and the protein can be uniformly dispersed in the high-calorie nutrition composition.
  • the low molecular weight protein (low molecular weight protein) having a low degree of polymerization preferably has a weight average molecular weight of about 1,000 to 8,500, preferably about 1,000 to 5,000. More preferred.
  • the weight average molecular weight of the low molecular weight protein is less than the lower limit, depending on the type of the protein, there is a possibility that it does not contribute to the emulsion stability of the high calorie nutritional composition. If the weight average molecular weight of the low molecular weight protein exceeds the upper limit, depending on the type of protein, the viscosity of the high calorie nutritional composition may increase.
  • the content of the low molecular weight protein in the high calorie nutrition composition is preferably about 6.5 g to 14.0 g, more preferably 8.0 g to 11.0 g, in 100 mL of the high calorie nutrition composition. Set to degree.
  • the content of the low molecular weight protein is less than the lower limit, depending on the type of the low molecular weight protein, the viscosity of the high calorie nutritional composition may be lowered.
  • the content of the low molecular weight protein exceeds the upper limit, depending on the type of the low molecular weight protein, the viscosity of the high calorie nutritional composition may increase.
  • the compatibility of the protein in the high calorie nutritional composition can be further improved, so that the above effect can be surely exhibited. .
  • Proteins, amino acids, and peptides may be used alone or in combination of two or more. Proteins, amino acids, and peptides may be derived from flavors and the like.
  • Lipids are contained in high-calorie nutritional compositions as nutrients (three major nutrients) that become energy sources with high efficiency.
  • the lipid content in the high calorie nutrition composition is preferably set to about 8.0 g or more and 30.0 g or less, more preferably about 8.8 g or more and 25.0 g or less in 100 mL of the high calorie nutrition composition. .
  • heat amount of a high-calorie nutrition composition can be set to 2.5 kcal / g or more and 4.5 kcal / g or less, Therefore Ingestion of a small quantity of a high-calorie nutrition composition Can also replenish energy sufficiently.
  • the content of lipid in the high-calorie nutrition composition is less than the lower limit, depending on the type of lipid, the function of the skin may be reduced.
  • the lipid content exceeds the upper limit the supply of lipid becomes excessive, and obesity may be induced depending on the type of lipid.
  • the lipid is not particularly limited as long as it can be ingested by humans, and examples thereof include saturated fatty acids, unsaturated fatty acids, vegetable oils and animal fats.
  • saturated fatty acids examples include caprylic acid, capric acid, lauric acid, palmitic acid, stearic acid, and the like, and one or more of these can be used in combination.
  • unsaturated fatty acids include oleic acid, palmitoleic acid, linoleic acid, arachidonic acid, ⁇ -linolenic acid, and the like, and one or more of these can be used in combination.
  • vegetable oils examples include coconut oil, corn oil, cottonseed oil, olive oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, safflower oil (safflower oil), sesame oil, soybean oil, sunflower oil, almond oil, cashew oil.
  • Hazelnut oil macadamia nut oil, mongongo oil, pecan oil, pine nut oil, pistachio oil, walnut oil, gourd oil, buffalo pumpkin oil, pumpkin seed oil, watermelon seed oil, amaranth oil, apricot oil, apple oil, Argan oil, avocado oil, babas oil, moringa oil, borneo oil, cape chestnut oil, cocoa butter, carob oil, kofne palm oil, coriander seed oil, dica oil, linseed oil, grape seed oil, hemp oil, kapok seed oil, laleman Chia oil, marula oil, meadow foam oil, mosquito Shii oil, nutmeg butter, okra oil, papaya oil, perilla oil, pekui oil, pine nut oil, poppy oil, pruned oil, quinoa oil, niger seed oil, rice bran oil, Royle oil, Thatcha inch oil, camellia oil, thistle Examples include oil, tomato oil, wheat oil, sesame oil,
  • Animal fats and oils include, for example, lard (pig fat), head (beef tallow) and the like, and one or more of these can be used in combination.
  • a lipid may be used independently or may be used in mixture of 2 or more types.
  • the lipid may be derived from a flavor or the like.
  • Carbohydrates are contained in high-calorie nutritional compositions as nutrients (three major nutrients) for supplying monosaccharides.
  • the carbohydrate content in the high calorie nutrition composition is preferably set to about 25.0 g or more and 40.0 g or less, more preferably about 32.0 g or more and 38.0 g or less in 100 mL of the high calorie nutrition composition. .
  • heat amount of a high-calorie nutrition composition can be set to 2.5 kcal / g or more and 4.5 kcal / g or less, Therefore Ingestion of a small quantity of a high-calorie nutrition composition Can also replenish energy sufficiently.
  • the content of carbohydrates in the high-calorie nutrition composition is less than the lower limit, there is a possibility that a sufficient amount of heat cannot be obtained depending on the type of lipid.
  • the sugar content exceeds the upper limit the sugar supply becomes excessive, and depending on the type of lipid, diabetes may be induced.
  • the carbohydrate is not particularly limited as long as it is absorbed into the living body and becomes a calorie source (energy source), and examples thereof include monosaccharides, disaccharides, and polysaccharides.
  • monosaccharides examples include glucose (glucose), fructose (fructose), galactose and the like, and one or more of these can be used in combination.
  • disaccharides examples include sucrose (sucrose), lactose (lactose), maltose (malt sugar), isomaltose, trehalose and the like.
  • polysaccharides include starch (amylose, amylopectin), dextrin, and the like. One or more of these can be used in combination, and among these, dextrin is preferable.
  • Dextrin is a general term for substances in which several ⁇ -glucoses are polymerized by glycosidic bonds, and can be obtained by hydrolysis of starch. Since dextrin has a slow degradation rate in the small intestine and is slowly absorbed, it can prevent a rapid increase in blood sugar. Moreover, by using dextrin, the osmotic pressure of the high calorie nutrition composition can be reduced, and osmotic diarrhea can be prevented.
  • the dextrin either a high molecular dextrin having a high degree of polymerization of ⁇ -glucose or a low molecular dextrin having a low degree of polymerization of ⁇ -glucose may be used, but a high molecular dextrin capable of further reducing the osmotic pressure should be used. Is preferred.
  • the low molecular dextrin is also called maltodextrin and is usually a polymer of 3 to 5 ⁇ -glucose.
  • This dextrin may be prepared by itself or a commercially available product may be used.
  • known starches such as corn, waxy corn, wheat, rice, waxy rice, waxy miro, beans (broad beans, mung beans, red beans, etc.), potatoes, sweet potatoes, tapioca, etc. It can be prepared by hydrolysis by a known method.
  • examples of commercially available dextrin include TK-16 (manufactured by Matsutani Chemical Industry Co., Ltd.), Sandeck # 300 (manufactured by Sanwa Starch Industry Co., Ltd.), Sandec # 250 (manufactured by Sanwa Starch Industry Co., Ltd.), # 150 (manufactured by Sanwa Starch Co., Ltd.).
  • the above carbohydrates may be used alone or in combination of two or more.
  • the carbohydrate may be derived from a flavor or the like.
  • such carbohydrates preferably contain low molecular weight carbohydrates having a low degree of polymerization, that is, low molecular weight polysaccharides such as monosaccharides, disaccharides, or low molecular weight dextrins.
  • low molecular weight polysaccharides such as monosaccharides, disaccharides, or low molecular weight dextrins.
  • the high-calorie nutrition composition may contain vitamins as nutrients in addition to the protein, lipid and carbohydrate nutrients (three major nutrients) described above.
  • Vitamins are not particularly limited, and include various vitamins such as vitamin A, vitamin E, vitamin K, vitamin B1, vitamin B2, niacin, pantothenic acid, vitamin B6, biotin, folic acid, vitamin B12, vitamin C, and carnitine. These may be used alone or in combination of two or more.
  • the preferable content of various vitamins per 100 mL of the high calorie nutrition composition is as follows.
  • Vitamin A preferably 0 to 3000 ⁇ g, more preferably 20 to 250 ⁇ g Vitamin D: preferably 0.1-50 ⁇ g, more preferably 0.1-5.0 ⁇ g Vitamin E: preferably 1 to 800 mg, more preferably 0.2 to 5.0 mg Vitamin K: preferably 0.5 to 1000 ⁇ g, more preferably 2 to 50 ⁇ g Vitamin B1: preferably 0.01 to 10 mg, more preferably 0.1 to 3.0 mg Vitamin B2: preferably 0.01 to 10 mg, more preferably 0.05 to 3.0 mg Niacin: preferably 0.1-30 mg NE, more preferably 0.5-6 mg NE Pantothenic acid: preferably 0.1 to 5.5 mg, more preferably 0.2 to 3.0 mg Vitamin B6: preferably 0.01 to 6.0 mg, more preferably 0.1 to 3.0 mg Biotin: preferably 0.1-100 ⁇ g, more preferably 1-20 ⁇ g Folic acid: preferably 1-1000 ⁇ g, more preferably 10-100 ⁇ g Vitamin B12: preferably 0.01-10 ⁇ g, more preferably
  • the preferable range of various vitamins and the lower limit value and the upper limit value of the more preferable range include respective numerical values.
  • the high-calorie nutrition composition may contain minerals as nutrients in addition to the protein, lipid and carbohydrate nutrients (three major nutrients) described above.
  • the mineral is not particularly limited, and examples thereof include various minerals such as sodium, potassium, calcium, phosphorus, and magnesium, and these may be used alone or in combination of two or more. .
  • the preferable content of various minerals per 100 mL of the high calorie nutrition composition is as follows.
  • Sodium preferably 50 to 300 mg, more preferably 100 to 190 mg Calcium: preferably 10 to 200 mg, more preferably 30 to 100 mg Phosphorus: preferably 1 to 350 mg, more preferably 25 to 150 mg Magnesium: preferably 1 to 75 mg, more preferably 10 to 50 mg Potassium: preferably 1 to 350 mg, more preferably 25 to 180 mg
  • the preferable range of various vitamins and the lower limit value and the upper limit value of the more preferable range include respective numerical values.
  • the high-calorie nutrition composition may contain trace elements as nutrients in addition to the protein, lipid and carbohydrate nutrients (three major nutrients) described above.
  • the trace element is not particularly limited, and examples thereof include various trace elements such as iron, zinc, copper, chlorine, iodine, manganese, selenium, chromium, and molybdenum, and these may be used alone. A mixture of seeds or more can also be used.
  • the preferable content of various trace elements per 100 mL of the high calorie nutrition composition is as follows.
  • Iron preferably 0.1 to 55 mg, more preferably 1 to 10 mg Copper: preferably 0.01 to 1.0 mg, more preferably 0.06 to 0.6 mg
  • Chlorine preferably 1 to 350 mg, more preferably 25 to 180 mg
  • Iodine preferably 0.1 to 1000 ⁇ g, more preferably 1 to 100 ⁇ g
  • Manganese preferably 0.01 to 10 mg, more preferably 0.1 to 2.0 mg
  • Selenium preferably 0.1 to 450 ⁇ g, more preferably 1 to 35 ⁇ g
  • Zinc preferably 0.1-20 mg, more preferably 1-10 mg
  • Chromium preferably 0.1-30 ⁇ g, more preferably 1-20 ⁇ g
  • Molybdenum preferably 0.1-30 ⁇ g, more preferably 1-20 ⁇ g
  • the preferable range of various trace elements and the lower limit value and upper limit value of the more preferable range include respective numerical values.
  • the high calorie nutritional composition containing the nutrients as described above may have a calorific value of 2.5 kcal / g or more and 4.5 kcal / g or less, but 3.0 kcal / g.
  • the above is preferably 4.3 kcal / g or less, and more preferably 3.5 kcal / g or more and 4.1 kcal / g or less.
  • a high-calorie nutritional composition that can be obtained by a single person under the supervision of a third party such as a nurse or a caregiver at a hospital or nursing facility, etc.
  • the total amount of liquid food is generally said to be about 100 mL.
  • the calorie of the high calorie nutritional composition is set within the above range, and further, the high calorie nutritional composition is obtained for three meals of breakfast, lunch and dinner, so that it is 750 kcal or more and 1350 kcal or less, preferably 900 kcal or more and 1290 kcal or less. More preferably, energy of 1050 kcal or more and 1230 kcal or less can be obtained. Therefore, the intake of three meals of the high-calorie nutrition composition can satisfy the amount of energy that is desirable for the elderly to acquire in one day.
  • the high-calorie nutritional composition preferably has a viscosity at 25 ° C. of 500 mPa ⁇ s to 3,000 mPa ⁇ s, more preferably 1,000 mPa ⁇ s to 2,500 mPa ⁇ s. .
  • a viscosity at 25 ° C. 500 mPa ⁇ s to 3,000 mPa ⁇ s, more preferably 1,000 mPa ⁇ s to 2,500 mPa ⁇ s.
  • the viscosity in the high calorie nutrition composition is less than the lower limit, reflux pneumonia and diarrhea may be induced. If the viscosity in the high-calorie nutrition composition exceeds the upper limit, there is a possibility of stickiness during ingestion.
  • the viscosity of the high calorie nutrition composition can be set within a range suitable for liquid food. Therefore, even if the appetite is reduced or an elderly person with dysphagia ingests this high-calorie nutrition composition, it is easy to obtain (eat) a
  • the high-calorie nutrition composition contains an emulsifier in addition to the nutrients including the three major nutrients described above.
  • the high-calorie nutrition composition can be obtained by uniformly dispersing and emulsifying proteins, lipids and carbohydrates.
  • the emulsifier is not particularly limited.
  • organic acid monoglyceride, polyglycerin ester, sucrose fatty acid ester, sorbitan fatty acid ester, fatty acid ester such as propylene glycol fatty acid ester, polysorbate, polyglycerin condensed ricinolate, diacylglycerol, wax , Sterol esters, phospholipids, and the like, and one or more of these can be used in combination.
  • organic acid monoglyceride and polyglycerol ester is included, and it is more preferable that both of these are included.
  • these contents are preferably 0.5 g / 100 mL to 1.5 g / 100 g of organic acid monoglyceride in the high calorie nutrition composition, respectively. It is set to 100 mL or less, more preferably about 1.0 g / 100 mL, and the polyglycerol ester is preferably set to 0.3 g / 100 mL or more and 0.8 g / 100 mL or less, more preferably about 0.7 g / 100 mL.
  • the above-mentioned emulsifier as the emulsifier and further setting the content thereof as described above, the above-described effects can be exhibited more remarkably.
  • the organic acid monoglyceride in the high calorie nutrition composition is less than 0.5 g / 100 mL, depending on the type of nutrients contained in the high calorie nutrition composition, the emulsification system is not stable and the water phase and the oil layer are separated. There is a risk. If the organic acid monoglyceride in the high calorie nutrition composition exceeds 1.5 g / 100 mL, the emulsification system may be disrupted by the excess organic acid monoglyceride depending on the type of nutrient contained in the high calorie nutrition composition.
  • the emulsification system may not be stable and the water phase and the oil layer may be separated. There is.
  • the organic acid monoglyceride in the high calorie nutrition composition exceeds 0.8 g / 100 mL, the emulsification system may be disrupted by the excess organic acid monoglyceride depending on the type of nutrient contained in the high calorie nutrition composition.
  • the organic acid monoglyceride is not particularly limited, and for example, commercially available ones can be used. Specifically, Poem W-60 (manufactured by Riken Vitamin Co., Ltd.), Poem G-002 (RIKEN Vitamin Co., Ltd.) And Poem B-10 (manufactured by Riken Vitamin Co., Ltd.).
  • the polyglycerin ester is not particularly limited, and for example, commercially available products can be used. Specifically, Poem J-0381V (manufactured by Riken Vitamin Co., Ltd.), Poem J-0281V (Riken Vitamin Co., Ltd.) Manufactured) and the like.
  • the high calorie nutrition composition contains fermented milk in a content of 1.0 g / 100 mL or more and 3.0 g / 100 mL or less in addition to the nutrients including the three major nutrients described above.
  • the high-calorie nutritional composition preferably contains a high concentration of protein, lipid and carbohydrate nutrients as described above, and the protein and carbohydrate nutrients are reduced in molecular weight as described above. Due to the fact that it is preferable to do so, it has a unique odor, a bitter taste, a bitter taste and the like.
  • the content of fermented milk in the high calorie nutrition composition may be 1.0 g / 100 mL or more and 3.0 g / 100 mL or less, but is preferably set to 1.3 g / 100 mL or more and 1.8 g / 100 mL or less.
  • the By setting the content of fermented milk within the above range the effect can be exhibited more remarkably.
  • the fermented milk in a high-calorie nutrition composition is less than 1.0 g / 100 mL, bitterness is felt strongly and flavor is impaired.
  • the fermented milk in the high-calorie nutrition composition exceeds 3.0 g / 100 mL, sweetness and sourness are felt strongly and the flavor is impaired.
  • fermented milk means the thing which milk or the thing containing non-fat milk solid content more than this produces
  • the high-calorie nutrition composition may contain a flavor. Therefore, since the further flavor improvement of a high-calorie nutrition composition is aimed at, the appetite of the intake person who eats this high-calorie nutrition composition improves more.
  • flavor refers to what is added to impart a fragrance or taste to a high-calorie nutritional composition, and is generally sold as “flavor” or “extract”. What is marketed as “powder seasoning” “powder flavor” “liquid flavor” etc. is mentioned, Among these, it can use 1 type or in combination of 2 or more types.
  • the content of flavor in the high calorie nutrition composition is preferably set to about 1.0 g to 3.5 g, more preferably about 1.5 g to 3.0 g in 100 mL of the high calorie nutrition composition. Is done. Thereby, the effect acquired by adding a flavor to a high-calorie nutrition composition can be exhibited more notably.
  • the type of flavor is not particularly limited, but for example, vegetable soup flavor such as tomato flavor, fruit juice flavor such as apple flavor, yogurt flavor, Japanese-style soup flavor (bonito, kombu), cream stew Examples include flavor, beef stew flavor, curry flavor, miso soup flavor, pork soup flavor, clam chowder flavor, or ramen flavor (miso, tonkotsu, soy sauce).
  • the flavor may be a commercially available soup or powder soup.
  • the high-calorie nutritional composition may further contain polyglutamic acid, glucosamine, fucoidan, collagen, hyaluronic acid, dietary fiber, oligosaccharide and the like as functional components.
  • These functional ingredients promote salivation, promote calcium absorption, moisturize, eliminate Helicobacter pylori, promote gastric mucosal protection and repair, improve endurance, lower plasma cholesterol, improve blood glucose response, improve colon function, It exhibits various functions such as prevention of colorectal cancer.
  • the dietary fiber is not particularly limited, but for example, cellulose, hemicellulose, lignin, insoluble pectin, chitin, chitosan, psyllium seed coat, low molecular weight sodium alginate and other insoluble dietary fiber, water-soluble pectin, guar gum, konjac mannan, glucomannan , Alginic acid, agar, chemically modified polysaccharide, polydextrose, indigestible oligosaccharide, maltitol, inulin, carrageenan, wheat bran, indigestible dextrin (for example, Pine Fiber C (manufactured by Matsutani Chemical Industry Co., Ltd.)), polydextrose And water-soluble dietary fibers such as guar gum degradation products, etc., may be used alone or in admixture of two or more.
  • content of the dietary fiber in a high-calorie nutrition composition is suitably adjusted by the subject etc. who apply a high
  • the high-calorie nutrition composition may further contain other known ingredients such as health functional ingredients, food additives, stabilizers and the like.
  • a health functional component is a component that exhibits a certain function to a living body when ingested.
  • Such insurance functional components are not particularly limited, and include, for example, indigestible oligosaccharide, sugar alcohol, calcium citrate malate (CCM) and casein phosphopeptide (CPP), chitosan, L-arabinose, guava leaf polyphenol , Wheat albumin, bean extract, diacylglycerol, diacylglycerol plant sterol, soybean isoflavone, milk basic protein, and the like, and one or more of these can be used in combination.
  • CCM calcium citrate malate
  • CPP casein phosphopeptide
  • chitosan chitosan
  • L-arabinose L-arabinose
  • guava leaf polyphenol guava leaf polyphenol
  • Wheat albumin bean extract
  • diacylglycerol diacylglycerol plant sterol
  • soybean isoflavone milk basic protein
  • the indigestible oligosaccharide is a saccharide whose molecular weight is not as large as that of a polysaccharide (about 300 to 3000) among the compounds in which monosaccharides are linked by glycosidic bonds.
  • this indigestible oligosaccharide is not decomposed by human digestive enzymes, but those that are decomposed by human digestive enzymes are included in the aforementioned carbohydrates. Ingestion of such indigestible oligosaccharides can provide an intestinal regulation effect.
  • the indigestible oligosaccharide is not particularly limited, and examples thereof include xylooligosaccharide, fructooligosaccharide, soybean oligosaccharide, isomaltoligosaccharide, dairy oligosaccharide, lactulose, and galactooligosaccharide. These indigestible oligosaccharides may be used alone or in combination of two or more. In addition, content of the indigestible oligosaccharide in a high-calorie nutrition composition is suitably adjusted by the subject etc. who apply a high-calorie nutrition composition.
  • Sugar alcohol is a kind of sugar that is produced by reducing the carbonyl group of aldose or ketose, and is poorly absorbed from the small intestine into the body and is difficult to generate calories.
  • This sugar alcohol is difficult to be metabolized to acid by oral bacteria and can prevent the formation of plaque.
  • the sugar alcohol is used as a low calorie sweetener.
  • Sugar alcohol is not particularly limited, and examples thereof include erythritol, maltitol, palatinose and the like. These sugar alcohols may be used alone or in admixture of two or more. In addition, content of the sugar alcohol in a high-calorie nutrition composition is suitably adjusted by the subject etc. who apply a high-calorie nutrition composition.
  • CCM Calcium citrate malate
  • CPP casein phosphopeptide
  • CCM and CPP may be used independently or may be used in mixture of 2 or more types.
  • CCM and CPP are preferably used in combination with calcium.
  • content of CCM and CPP in a high calorie nutrition composition is suitably adjusted with the subject etc. which apply a high calorie nutrition composition.
  • Food additives are used by adding, blending, moistening and other methods to high calorie nutritional compositions for the purpose of processing or preserving high calorie nutritional compositions.
  • As food additives for example, zinc gluconate and copper gluconate, ascorbic acid 2-glucoside, cyclodextrin, preservatives, fungicides, antioxidants, coloring agents, masking agents, A pH adjuster, a sour agent, a fragrance
  • Ascorbic acid 2-glucoside is a compound in which glucose is ⁇ -coordinated to the hydroxyl group at the 2-position of vitamin C (ascorbic acid) and is more stable than normal vitamin C because it is not attacked by oxygen. C derivative. Vitamin C can be efficiently absorbed by ascorbic acid 2-glucoside. The content of ascorbic acid 2-glucoside is appropriately adjusted by the subject to whom the high calorie nutrition composition is applied.
  • Cyclodextrin is a cyclic oligosaccharide having a cyclic structure in which glucose is bound by a glucoside bond. Those consisting of 6 glucoses are called ⁇ -cyclodextrin, those consisting of 7 glucoses are called ⁇ -cyclodextrin, and those consisting of 8 glucoses are called ⁇ -cyclodextrin. Cyclodextrin has functions such as an allergy suppressing effect, a blood glucose level increase suppressing effect, and an emulsifying action. A cyclodextrin may be used independently or may be used in mixture of 2 or more types. The content of cyclodextrin is appropriately adjusted by the subject to whom the high calorie nutrition composition is applied.
  • the antioxidant has a function of preventing deterioration due to oxidation. Although it does not specifically limit as antioxidant, Ascorbic acid and its sodium salt, erythorbic acid and its sodium salt, etc. are used. These antioxidants may be used alone or in combination of two or more.
  • the colorant has a function to make a high-calorie nutritional composition look beautiful. Although it does not specifically limit as a coloring agent, Edible tar pigment
  • dye Edible red No. 2, No. 3, No. 40, No. 102, No. 104, No. 105, and No. 106, Edible blue No. 1 and No. 2, Edible yellow No. 4 And No. 5, Edible Green No.
  • ⁇ -carotene water-soluble anato, chlorophyll derivatives (chlorophyll a, chlorphyll b, copper chlorophyll, copper chlorophyllin sodium, iron chlorophyllin sodium, etc.), riboflavin, iron sesquioxide, titanium dioxide , Safflower yellow pigment, cochineal pigment, gardenia yellow pigment, turmeric pigment, red cabbage pigment, beet red, grape skin pigment, paprika pigment, caramel and the like.
  • chlorophyll derivatives chlororophyll a, chlorphyll b, copper chlorophyll, copper chlorophyllin sodium, iron chlorophyllin sodium, etc.
  • riboflavin iron sesquioxide
  • titanium dioxide Safflower yellow pigment
  • cochineal pigment gardenia yellow pigment
  • turmeric pigment red cabbage pigment
  • beet red grape skin pigment
  • paprika pigment caramel and the like.
  • the masking agent has a function of suppressing and concealing the peculiar taste caused by the ingredients in the high calorie nutrition composition.
  • the masking agent is not particularly limited, but saccharin and its sodium salt, xylitol, aspartame, sucralose, acesulfame potassium, dulcin, cyclamate, neotame, trehalose, erythritol, maltose, para-north, sorbitol, licorice extract , Stevia, thaumatin, curculin, disodium lithyrrhizinate and the like. These masking agents may be used alone or in combination of two or more.
  • the pH adjuster has a function of adjusting the pH of the high calorie nutrition composition.
  • the pH adjuster is not particularly limited, and citric acid, gluconic acid, succinic acid, potassium carbonate, sodium hydrogen carbonate, carbon dioxide, lactic acid, sodium lactate, sodium citrate, adipic acid and the like can be used. These pH adjusters may be used alone or in combination of two or more.
  • the pH of a high calorie nutrition composition is 3.0 or more and 4.0 or less, and it is more preferable that it is about 4.0 by adjusting pH with a pH adjuster.
  • the pH in the high calorie nutritional composition is less than 3.0, the acidity is felt strongly and the flavor may be impaired. If the pH in the high-calorie nutritional composition exceeds 4.0, the possibility that microorganisms such as fungi will grow increases, and there is a risk that the safety as a food may not be maintained. Thereby, while being able to aim at long-term stabilization of a high-calorie nutrition composition, when eating a high-calorie nutrition composition, an ingestor can eat without feeling strong acidity.
  • the sour agent has functions such as imparting sourness to the high calorie nutrition composition, preventing oxidation of the high calorie nutrition composition, and adjusting pH.
  • the acidulant is not particularly limited, and examples include acetic acid, citric acid, succinic acid, lactic acid, malic acid, tartaric acid, gluconic acid, and phosphoric acid. These acidulants may be used alone or in combination of two or more.
  • the fragrance has a function of flavoring and smelling a high calorie nutritional composition.
  • the fragrance is not particularly limited, but acetophenone, ⁇ -amylcinnamaldehyde, anisaldehyde, benzaldehyde, benzyl acetate, benzyl alcohol, cinnamaldehyde, cinnamic acid, citral, citronellal, citronellol, decanal, decanol, ethyl acetoacetate, silica Ethyl cinnamate, ethyl decanoate, ethyl vanillin, eugenol, geraniol, isoamyl acetate, isoamyl butyrate, isoamyl phenyl acetate, dl-menthol, l-menthol, methyl salicylate, piperonal, propionic acid, terpineol, vanillin, d-borneo
  • Stabilizers have the function of contributing to stabilization of the manufacturing process as well as improving the texture of the high calorie nutritional composition.
  • a commonly used stabilizer can be used. Specifically, for example, agar, gelatin, cellulose, chitin, dextran, branched dextran, glycogen, inulin, mannan, glucomannan, xylan, pullulan, alginic acid, alginate, carboxymethylcellulose, hydroxypropylcellulose, cyclodextrin, farseleran, Modified starch, carrageenan, pectin, locust bean gum, guar gum, guar gum degradation product, xanthan gum, tamarind gum, gum arabic, gellan gum, vegetable protein, vegetable protein degradation product, animal protein, animal protein degradation product, etc. .
  • These stabilizers may be used alone or in combination of two or more as stabilizers.
  • the stabilizer can also serve as the dietary fiber described above.
  • the content of the stabilizer is appropriately adjusted in consideration of texture, stability and the like.
  • additives for example, enzymes such as ⁇ -amylase, ⁇ -amylase, glucoamylase, glucose isomerase, trehalose producing enzyme, trehalose releasing enzyme, glutaminase, yeast, and the like are used.
  • the content of these other additives is appropriately adjusted by the subject to whom the high calorie nutrition composition is applied.
  • the high-calorie nutrition composition as described above can be produced by a known method.
  • the high calorie nutritional composition can be commercialized by, for example, filling the container after continuous sterilization. That is, commercialization is achieved by using a package (the package of the present invention) having a high-calorie nutrition composition continuously sterilized and a container filled with the high-calorie nutrition composition.
  • ultra high temperature short time (UHT) sterilization for example, ultra high temperature short time (UHT) sterilization, hot water sterilization, batch type sterilization, and these combinations are mentioned.
  • UHT ultra high temperature short time
  • a well-known container is used, As this container, for example, a tetra pack, a cart can, a glass container, a metal can, an aluminum pouch, a plastic container Etc. Of these, it is preferable to use an aluminum pouch or a plastic container.
  • the high-calorie nutrition composition can be applied to a liquid food that is orally ingested, and can also be applied to an enteral nutrient that is enterally administered via a PEG tube or the like.
  • the high-calorie nutrition composition and package of this invention were demonstrated based on suitable embodiment, this invention is not limited to these.
  • various nutrients contained in the high-calorie nutrition composition of the present invention can be replaced with any one that can exhibit the same function, or one having any function can be added.
  • Example 1 The preparation method at the time of 1700L preparation is described below. The amount of each raw material is as shown in Table 1.
  • a dispersion obtained by mixing a vegetable mixed oil, a medium chain fatty acid, and a polyglycerin ester at 70 ° C. was mixed with the solution.
  • As water-soluble vitamins, vitamin B1 hydrochloride, vitamin B2, nicotinamide, vitamin B6, vitamin B12, folic acid, calcium pantothenate, biotin, and vitamin C were appropriately added and stirred. Water was added until the total amount reached 1700 L, and dissolved and dispersed until a uniform state was obtained.
  • the obtained solution was homogenized and filled in an aluminum pouch with a stopper so as to be 100 mL per piece, and then sterilized at 90 ° C. for 10 minutes. After the sterilization treatment, a high calorie nutritional composition (high concentration nutritional composition) was produced by cooling.
  • the protein content is 1.5 g / 100 mL
  • the protein degradation product content is 19.5 g / 100 mL
  • the carbohydrate content is 30.0 g / 100 mL
  • the lipid content was 20.0 g / 100 mL
  • fermented milk was 1.8 g / 100 mL.
  • the evaluation method is as follows.
  • Viscosity After allowing the nutritional composition to stand at 25 ° C. for 24 hours, a B-type rotational viscometer (manufacturer: BROOKFIELD, model: DV-II + Pro, measurement conditions: rotational speed 6 rpm, measurement time 1 minute, rotor No. 64 ).
  • Emulsification stability About 50 mL of the nutritional composition was put in a 50 mL centrifuge tube, allowed to stand, then observed one week later, and evaluated by the following evaluation. ⁇ : No separation ⁇ : Separation into two layers
  • Sweetness The sweetness felt by eating the nutritional composition was evaluated according to the following two-stage evaluation criteria. A: Moderate sweetness ⁇ : Strong sweetness
  • Flavor The flavor felt by eating the nutritional composition was evaluated according to the following two-stage evaluation criteria. A: Moderate flavor ⁇ : Flavor is not felt
  • the resulting nutritional composition has a calorific value of 4.0 kcal / g, a pH of 3.85, a viscosity of 1,635 mPa ⁇ s, an emulsion stability of “ ⁇ ”, a sweetness of “ ⁇ ”, a sour taste of “ ⁇ ”, and a flavor. Was “ ⁇ ”.
  • the results are shown in Table 2.
  • Example 2 In Example 1, 1.1 g / 100 mL of protein, 14.6 g / 100 mL of protein degradation product, 22.4 g / 100 mL of carbohydrate content, 15.1 g / 100 mL of lipid content, fermentation A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that the content of milk was changed to 1.3 g / 100 mL.
  • the obtained nutritional composition has a calorific value of 3.0 kcal / g, a pH of 3.83, a viscosity of 1,065 mPa ⁇ s, an emulsification stability of “ ⁇ ”, a sweetness of “ ⁇ ”, a sourness of “ ⁇ ”, and a flavor. Was “ ⁇ ”.
  • Table 2 The results are shown in Table 2.
  • Example 3 In Example 1, the protein content was 1.6 g / 100 mL, the protein degradation product content was 21.0 g / 100 mL, the carbohydrate content was 32.1 g / 100 mL, and the lipid content was 21.6 g / 100 mL.
  • a nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that 100 mL and the content of fermented milk was changed to 1.9 g / 100 mL.
  • the resulting nutritional composition has a calorific value of 4.3 kcal / g, a pH of 3.81, a viscosity of 1,955 mPa ⁇ s, an emulsification stability of “ ⁇ ”, a sweetness of “ ⁇ ”, a sour taste of “ ⁇ ”, and a flavor. Was “ ⁇ ”.
  • the results are shown in Table 2.
  • Example 4 In Example 1, the protein content is 1.3 g / 100 mL, the protein degradation product content is 17.1 g / 100 mL, the carbohydrate content is 26.2 g / 100 mL, and the lipid content is 17.6 g / 100 mL.
  • a nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that 100 mL and the content of fermented milk were changed to 1.5 g / 100 mL.
  • the obtained nutritional composition has a calorific value of 3.5 kcal / g, a pH of 3.82, a viscosity of 1,850 mPa ⁇ s, an emulsion stability of “ ⁇ ”, a sweetness of “ ⁇ ”, a sour taste of “ ⁇ ”, and a flavor. Was “ ⁇ ”.
  • the results are shown in Table 2.
  • Example 5 In Example 1, 1.5 g / 100 mL of protein, Hynewt AM (derived from soybeans) as a proteolysate, and 19.5 g / 100 mL of the proteolysate content and 30.0 g / 100 mL of carbohydrates were prepared. A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that the lipid was changed to 20.0 g / 100 mL and the content of fermented milk was changed to 1.8 g / 100 mL.
  • Hynewt AM derived from soybeans
  • the obtained nutritional composition has a calorific value of 4.0 kcal / g, a pH of 3.85, a viscosity of 1,475 mPa ⁇ s, an emulsion stability of “ ⁇ ”, a sweetness of “ ⁇ ”, a sour taste of “ ⁇ ”, and a flavor. Was “ ⁇ ”.
  • the results are shown in Table 2.
  • Example 6 In Example 1, LACPRODAN (registered trademark) DI-3065 (whey peptide, weight average molecular weight: 1,015, manufactured by Ala Foods Ingredients) was prepared as a proteolysate, and the content of this proteolysate was 19.5 g.
  • a nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that it was changed to / 100 mL.
  • the resulting nutritional composition has a calorific value of 4.0 kcal / g, a pH of 3.98, a viscosity of 133 mPa ⁇ s, an emulsification stability of “ ⁇ ”, a sweetness of “ ⁇ ”, a sourness of “ ⁇ ”, and a flavor of “ ⁇ ”.
  • the results are shown in Table 3.
  • Example 1 In Example 1, the same preparation method as Example 1 was repeated except that the fermented milk content was changed to 0 g / 100 mL to obtain a nutritional composition.
  • the obtained nutritional composition has a calorific value of 4.0 kcal / g, a pH of 3.85, a viscosity of 1,555 mPa ⁇ s, an emulsification stability of “ ⁇ ”, a sweetness of “ ⁇ ”, a sour taste of “ ⁇ ”, and a flavor. Was “ ⁇ ”.
  • the results are shown in Table 4.
  • Example 2 the nutritional composition was obtained by repeating exactly the same preparation method as Example 1 except having changed fermented milk into 4.0 g / 100 mL.
  • the resulting nutritional composition has a calorific value of 4.0 kcal / g, a pH of 3.84, a viscosity of 1,700 mPa ⁇ s, an emulsification stability of “ ⁇ ”, a sweetness of “ ⁇ ”, a sourness of “ ⁇ ”, and a flavor. Was “ ⁇ ”.
  • the results are shown in Table 4.
  • Example 3 a nutritional composition was obtained by repeating exactly the same preparation method as in Example 1, except that the molecular weight of the proteolysate was changed to 2,000 and the fermented milk was changed to 0 g / 100 mL.
  • the obtained nutritional composition has a calorific value of 4.0 kcal / g, a pH of 3.85, a viscosity of 1,335 mPa ⁇ s, an emulsion stability of “ ⁇ ”, a sweetness of “x”, a sourness of “x”, and a flavor. Was “ ⁇ ”.
  • the results are shown in Table 4.
  • Example 4 In Example 1, except that the type of proteolysate was changed to Hynewt AM (from soybean, Fuji Oil Co., Ltd.), the molecular weight of the proteolysate was changed to 1,200, and fermented milk was changed to 0 g / 100 mL.
  • Nutritional composition was obtained by repeating exactly the same preparation method as 1. The obtained nutritional composition has a calorific value of 4.0 kcal / g, a pH of 3.85, a viscosity of 1,300 mPa ⁇ s, an emulsification stability of “ ⁇ ”, a sweetness of“ x ”, a sourness of“ x ”, and a flavor. Was “ ⁇ ”. The results are shown in Table 4.
  • Example 5 (Comparative Example 5) In Example 1, except that the type of proteolysate was changed to High Newt AM (from soybean, Fuji Oil Co., Ltd.), the molecular weight of the proteolysate was changed to 1,200, and fermented milk was changed to 4.0 g / 100 mL. The same preparation method as Example 1 was repeated to obtain a nutritional composition.
  • the obtained nutritional composition has a calorific value of 4.0 kcal / g, a pH of 3.85, a viscosity of 1,450 mPa ⁇ s, an emulsification stability of “ ⁇ ”, a sweetness of “x”, a sourness of “x”, and a flavor. Was “ ⁇ ”.
  • the results are shown in Table 4.
  • fermented milk in a high-calorie nutritional composition in which the calorie is set in a range of 2.5 kcal / g or more and 4.5 kcal / g or less, fermented milk is 1.0 g / 100 mL or more.
  • the high-calorie nutrition composition can be made excellent in sweetness, sourness and flavor, and the intake of the high-calorie nutrition composition is deliciously eaten. We were able to.
  • fermented milk does not satisfy the relationship of 1.0 g / 100 mL or more and 3.0 g / 100 mL or less, so that it is inferior in sweetness, sourness and flavor, and ingests a high calorie nutritional composition.
  • the ingestor could not eat deliciously.
  • the high-calorie nutritional composition of the present invention contains nutrients including protein, lipid, and carbohydrate, and fermented milk, and contains the fermented milk in an amount of 1.0 g to 3.0 g in 100 mL, and The amount of heat is 2.5 kcal / g or more and 4.5 kcal / g or less. Therefore, energy can be adequately replenished with a small amount of intake, the three major nutrients can be obtained in a well-balanced manner, and an intaker who takes a high-calorie nutritional composition can eat deliciously, It is possible to provide a high-calorie nutrition composition with improved quality and a package filled with the high-calorie nutrition composition. Therefore, the high calorie nutrition composition of the present invention has industrial applicability.

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Abstract

A high-calorie nutritional composition that contains: a nutrient that includes a protein, a lipid, and a carbohydrate; and yogurt. The high-calorie nutritional composition contains 1.0–3.0 g/100 mL of the yogurt. The heat capacity of the high-calorie nutritional composition is 2.5–4.5 kcal/g. The viscosity of the high-calorie nutritional composition at 25°C is preferably 500–3,000 mPa∙s.

Description

高カロリー栄養組成物および包装体High calorie nutritional composition and package
　本発明は、主に経口または経管により栄養素を補給するための高カロリー栄養組成物および包装体に関する。 The present invention relates to a high calorie nutrition composition and a package for supplementing nutrients mainly orally or by tube.
　近年、高齢化に伴い、日常の食生活で不足しがちな栄養素を補給するための高カロリー栄養組成物が注目されており、これまでに種々の栄養剤が提案され市販されている（例えば、特許文献１参照）。 In recent years, with aging, high-calorie nutritional compositions for supplementing nutrients that are often deficient in daily diets have attracted attention, and various nutritional agents have been proposed and marketed so far (for example, Patent Document 1).
　特に、食欲が低下していたり、嚥下障害を伴う高齢者に対しては、少量の高カロリー栄養組成物の摂取により、エネルギーを十分に補給することができるとともに、三大栄養素をバランスよく取得することが求められ、さらに、クオリティーオブライフ（ＱＯＬ）の向上の観点から、高カロリー栄養組成物を摂取する摂取者が美味しく食することができ、食の品質の向上が図られることが求められている。 Especially for elderly people with decreased appetite or dysphagia, by taking a small amount of high-calorie nutritional composition, they can be adequately replenished with energy and obtain the three major nutrients in a balanced manner. Furthermore, from the viewpoint of improving quality of life (QOL), it is required that an intaker who takes a high-calorie nutritional composition can eat deliciously and improve the quality of food. Yes.
特開２０１５－１０７０７５号公報Japanese Patent Laying-Open No. 2015-107075
　本発明の目的は、少量の摂取によりエネルギーを十分に補給することができるとともに、三大栄養素をバランスよく取得することができ、かつ、高カロリー栄養組成物を摂取する摂取者が美味しく食することができ、食の品質の向上が図られた高カロリー栄養組成物およびかかる高カロリー栄養組成物が容器に充填された包装体を提供することにある。 The object of the present invention is to be able to sufficiently replenish energy with a small amount of intake, to obtain the three major nutrients in a well-balanced manner, and to be eaten deliciously by an intaker who takes a high-calorie nutritional composition. An object of the present invention is to provide a high calorie nutritional composition capable of improving food quality and a package in which the high calorie nutritional composition is filled in a container.
　このような目的は、下記（１）～（８）の本発明により達成される。
　（１）　たんぱく質、脂質、炭水化物を含む栄養素と、発酵乳とを含有する高カロリー栄養組成物であって、
　前記発酵乳を１００ｍＬ中、１．０ｇ以上３．０ｇ以下で含有し、かつ、熱量が２．５ｋｃａｌ／ｇ以上４．５ｋｃａｌ／ｇ以下であることを特徴とする高カロリー栄養組成物。 Such an object is achieved by the present inventions (1) to (8) below.
(1) A high-calorie nutritional composition containing nutrients containing protein, lipids and carbohydrates, and fermented milk,
A high-calorie nutritional composition comprising 1.0 g to 3.0 g of the fermented milk in 100 mL and a calorific value of 2.5 kcal / g to 4.5 kcal / g.
　（２）　２５℃での粘度が５００ｍＰａ・ｓ以上３，０００ｍＰａ・ｓ以下である上記（１）に記載の高カロリー栄養組成物。 (2) The high-calorie nutrition composition according to (1) above, having a viscosity at 25 ° C. of 500 mPa · s to 3,000 mPa · s.
　（３）ｐＨが３．０以上４．０以下である上記（１）または（２）に記載の高カロリー栄養組成物。 (3) The high-calorie nutrition composition according to (1) or (2) above, wherein the pH is 3.0 or more and 4.0 or less.
　（４）　当該高カロリー栄養組成物における、前記たんぱく質の含有量は、１００ｍＬ中、１０．０ｇ以上３０．０ｇ以下である上記（１）ないし（３）のいずれかに記載の高カロリー栄養組成物。 (4) The high-calorie nutrition composition according to any one of (1) to (3) above, wherein the protein content in the high-calorie nutrition composition is 10.0 g or more and 30.0 g or less in 100 mL. .
　（５）　前記たんぱく質は、重量平均分子量が１，０００以上８，５００以下の低分子化たんぱく質を含む上記（１）ないし（４）のいずれかに記載の高カロリー栄養組成物。 (5) The high-calorie nutrition composition according to any one of (1) to (4) above, wherein the protein includes a low molecular weight protein having a weight average molecular weight of 1,000 or more and 8,500 or less.
　（６）　当該高カロリー栄養組成物における、前記脂質の含有量は、１００ｍＬ中、８．０ｇ以上３０．０ｇ以下である上記（１）ないし（５）のいずれかに記載の高カロリー栄養組成物。 (6) The high-calorie nutrition composition according to any one of (1) to (5), wherein the lipid content in the high-calorie nutrition composition is 8.0 g or more and 30.0 g or less in 100 mL. .
　（７）　当該高カロリー栄養組成物における、前記炭水化物の含有量は、１００ｍＬ中、２５．０ｇ以上４０．０ｇ以下である上記（１）ないし（６）のいずれかに記載の高カロリー栄養組成物。 (7) The high-calorie nutrition composition according to any one of (1) to (6), wherein the carbohydrate content in the high-calorie nutrition composition is 25.0 g or more and 40.0 g or less in 100 mL. .
　（８）　上記（１）ないし（７）のいずれかに記載の高カロリー栄養組成物と、前記高カロリー栄養組成物を充填した容器とを有することを特徴とする包装体。
(8) A package comprising the high calorie nutrition composition according to any one of (1) to (7) and a container filled with the high calorie nutrition composition.
　本発明の高カロリー栄養組成物によれば、高カロリー栄養組成物の少量の摂取によっても、エネルギーを十分に補給することができるとともに、三大栄養素をバランスよく取得することができる。また、高カロリー栄養組成物中に、発酵乳を含有することにより、高カロリー栄養組成物を摂取する摂取者が美味しく食することができるため、食の品質の向上が図られる。 According to the high calorie nutrition composition of the present invention, even when a small amount of the high calorie nutrition composition is ingested, the energy can be sufficiently supplied and the three major nutrients can be obtained in a well-balanced manner. Moreover, since the intake person who ingests a high-calorie nutrition composition can eat deliciously by containing fermented milk in a high-calorie nutrition composition, the improvement of food quality is achieved.
　また、本発明の包装体においては、本発明の高カロリー栄養組成物が容器に充填されることにより、この容器すなわち包装体の小型化を実現することができる。
Moreover, in the package of this invention, size reduction of this container, ie, a package, can be implement | achieved by filling the container with the high-calorie nutrition composition of this invention.
　以下、本発明の高カロリー栄養組成物を好適実施形態に基づいて詳細に説明する。
　本発明の高カロリー栄養組成物は、たんぱく質、脂質、炭水化物を含む栄養素と、発酵乳とを含有するものであり、発酵乳を１．０g／１００ｍＬ以上３．０g／１００ｍＬ以下の含有量で含有し、かつ、熱量が２．５ｋｃａｌ／ｇ以上４．５ｋｃａｌ／ｇ以下であることを特徴とする。これにより、高カロリー栄養組成物の少量の摂取によっても、エネルギーを十分に補給することができるとともに、三大栄養素をバランスよく取得することができる。また、高カロリー栄養組成物中に、発酵乳を含有することにより、高カロリー栄養組成物を摂取する摂取者が美味しく食することができるため、食の品質の向上が図られる。 Hereinafter, the high-calorie nutrition composition of the present invention will be described in detail based on preferred embodiments.
The high-calorie nutrition composition of the present invention contains nutrients including proteins, lipids, and carbohydrates and fermented milk, and contains fermented milk in a content of 1.0 g / 100 mL to 3.0 g / 100 mL. In addition, the calorific value is 2.5 kcal / g or more and 4.5 kcal / g or less. Thereby, even if it takes in a small amount of a high calorie nutrition composition, while being able to fully replenish energy, three major nutrients can be acquired with good balance. Moreover, since the intake person who ingests a high-calorie nutrition composition can eat deliciously by containing fermented milk in a high-calorie nutrition composition, the improvement of food quality is achieved.
　本発明の高カロリー栄養組成物は、前述の通り、栄養素（三大栄養素）として、たんぱく質と、脂質と、炭水化物とを、含んでおり、その熱量が２．５ｋｃａｌ／ｇ以上４．５ｋｃａｌ／ｇ以下となるように、その種類および含有量が適宜選択される。また、高カロリー栄養組成物を摂取する摂取者が美味しく食することができるように、高カロリー栄養組成物に発酵乳が含まれている。以下、これら栄養素および発酵乳等について、順次、説明する。 As described above, the high-calorie nutritional composition of the present invention contains protein, lipid, and carbohydrate as nutrients (three major nutrients), and the calorie is 2.5 kcal / g or more and 4.5 kcal / g. The kind and content are appropriately selected so as to be as follows. Moreover, fermented milk is contained in the high calorie nutrition composition so that the ingestor who ingests the high calorie nutrition composition can eat deliciously. Hereinafter, these nutrients, fermented milk, and the like will be sequentially described.
　たんぱく質は、窒素源やアミノ酸を供給するための栄養素（三大栄養素）として、高カロリー栄養組成物に含まれる。 Protein is contained in high-calorie nutritional compositions as nutrients (three major nutrients) for supplying nitrogen sources and amino acids.
　高カロリー栄養組成物中における、たんぱく質の含有量は、高カロリー栄養組成物１００ｍＬ中、好ましくは１０．０ｇ以上３０．０ｇ以下程度、より好ましくは１２．０ｇ以上１６．０ｇ以下程度に設定される。これにより、三大栄養素をバランスよく取得することができるとともに、高カロリー栄養組成物の熱量を２．５ｋｃａｌ／ｇ以上４．５ｋｃａｌ／ｇ以下に設定できることから、高カロリー栄養組成物の少量（例えば１００ｍＬ）の摂取によっても、エネルギーを十分に補給することができる。また、たんぱく質の含有量が前記下限値未満の場合、たんぱく質の種類によっては、体内におけるたんぱく合成に必要な量を供給できないおそれがある。さらに、たんぱく質の含量が前記上限値を超えると、たんぱく質の種類によっては、たんぱく質の供給が過剰となり、異化において、尿素窒素が増大して、腎臓に負荷がかかるおそれがある。 The protein content in the high calorie nutrition composition is preferably set to about 10.0 g or more and 30.0 g or less, more preferably about 12.0 g or more and 16.0 g or less in 100 mL of the high calorie nutrition composition. . Thereby, while being able to acquire three major nutrients with sufficient balance, since the calorie | heat amount of a high-calorie nutrition composition can be set to 2.5 kcal / g or more and 4.5 kcal / g or less, a small amount (for example, high-calorie nutrition composition) (100 mL) can be sufficiently supplemented with energy. In addition, when the protein content is less than the lower limit, depending on the type of protein, there is a possibility that the amount necessary for protein synthesis in the body cannot be supplied. Furthermore, if the protein content exceeds the above upper limit, depending on the type of protein, the supply of protein becomes excessive, and urea nitrogen increases in catabolism, which may cause a load on the kidney.
　たんぱく質としては、動物性たんぱく質や植物性たんぱく質等の公知のものを用いることができる。 As protein, well-known things, such as animal protein and plant protein, can be used.
　なお、本明細書中において、たんぱく質とは、アミノ酸の重合度に関係なく低分子のものも含まれ、たんぱく質の他、たんぱく質の分解物としてのアミノ酸およびペプチドを含むこととする。 In the present specification, the term “protein” includes low molecular weight substances regardless of the degree of polymerization of amino acids, and includes amino acids and peptides as protein degradation products in addition to proteins.
　このたんぱく質としては、例えば、牛乳等に含まれるたんぱく質、大豆たんぱく等が挙げられる。 Examples of this protein include protein and soy protein contained in milk and the like.
　より具体的には、牛乳を原料とするものとして、例えば、カゼイン、カゼイネート、乳清、トータルミルクプロテイン（ＴＭＰ）、ミルクプロテインコンセントレート（ＭＰＣ）、ホエイプロテインコンセントレート（ＷＰＣ）、ホエイプロテインアイソレート（ＷＰＩ）、加水分解ホエイペプチド（ＷＰＨ）が挙げられ、大豆を原料とするものとして、例えば、大豆たんぱくが挙げられ、これらのうちの１種または２種以上を組み合わせて用いることができる。 More specifically, as a raw material for milk, for example, casein, caseinate, whey, total milk protein (TMP), milk protein concentrate (MPC), whey protein concentrate (WPC), whey protein isolate (WPI), hydrolyzed whey peptide (WPH), and soy as a raw material include, for example, soy protein, and one or more of these can be used in combination.
　なお、ＴＭＰ、ＭＰＣ、ＷＰＣやＷＰＩ、大豆たんぱく等は市販されているものを用いることができ、市販品としては、例えば、ＭＰＣ８０（日本新薬株式会社製）、ＭＰＣ８０ＬＲ（日本新薬株式会社製）、カゼインマグネシウムＳ（日本新薬株式会社製）、カゼインカリウムＳ（日本新薬株式会社製）、カゼインナトリウムＣＷ（日本新薬株式会社製）、ＷＰＣ５５０（日本新薬株式会社製）エンラクトＨＧ（日本新薬株式会社製）、エンラクトＣＣ（日本新薬株式会社製）、ＰＲＯＧＥＬ８００（日本新薬株式会社製）、ラクトクリスタル（日本新薬株式会社製）、ＷＰＩ１８８５５（Ｆｏｎｔｅｒｒａ社製）、ＷＰＩ１８８２２（Ｆｏｎｔｅｒｒａ社製）、ＷＰＩ１８９５（Ｆｏｎｔｅｒｒａ社製）、ＷＰＣ３９２（Ｆｏｎｔｅｒｒａ社製）、ＷＰＣ８０（Ｆｏｎｔｅｒｒａ社製）、ＷＰＣ７００９（Ｆｏｎｔｅｒｒａ社製）、ＷＰＣ１６４（Ｆｏｎｔｅｒｒａ社製）、ＷＰＣ１６２（Ｆｏｎｔｅｒｒａ社製）、ＷＰＣ１３２（Ｆｏｎｔｅｒｒａ社製）、ＷＰＣ４７２（Ｆｏｎｔｅｒｒａ社製）、プロリーナ９００（不二製油株式会社製）、プロリーナ７００（不二製油株式会社製）、プロリーナ８００（不二製油株式会社製）、ニューフジプロ３０００（不二製油株式会社製）、ニューフジプロ１７００Ｎ（不二製油株式会社製）等が挙げられる。 In addition, what is marketed can be used for TMP, MPC, WPC, WPI, soybean protein, etc. As a commercial item, MPC80 (made by Nippon Shinyaku Co., Ltd.), MPC80LR (made by Nippon Shinyaku Co., Ltd.), Casein Magnesium S (Nippon Shinyaku Co., Ltd.), Casein Potassium S (Nippon Shinyaku Co., Ltd.), Casein Sodium CW (Nippon Shinyaku Co., Ltd.), WPC550 (Nippon Shinyaku Co., Ltd.) Entract HG (Nippon Shinyaku Co., Ltd.) , Enract CC (manufactured by Nippon Shinyaku Co., Ltd.), PROGEL800 (manufactured by Nippon Shinyaku Co., Ltd.), lactcrystal (manufactured by Nippon Shinyaku Co., Ltd.), WPI 18855 (manufactured by Fontara), WPI 18822 (manufactured by Fonterra), WPI 1895 (manufactured by Fontara) , WPC392 (Fonter a), WPC80 (Fontera), WPC7009 (Fonterra), WPC164 (Fonterra), WPC162 (Fonterra), WPC132 (Fonterra), WPC472 (Fonterra), Proliner 900 Fuji Oil Co., Ltd.), Prolina 700 (Fuji Oil Co., Ltd.), Prorena 800 (Fuji Oil Co., Ltd.), New Fuji Pro 3000 (Fuji Oil Co., Ltd.), New Fuji Pro 1700N (Fuji Oil Co., Ltd.) Company-made).
　また、アミノ酸としては、例えば、バリン、ロイシン、イソロイシン、リシン、メチオニン、フェニルアラニン、トレオニン、トリプトファン、ヒスチジン等の必須アミノ酸、およびグリシン、アラニン、セリン、システイン、アスパラギン、グルタミン、プロリン、チロシン、アスパラギン酸、グルタミン酸、アルギニン等の非必須アミノ酸が挙げられ、これらのうちの１種または２種以上を組み合わせて用いることができる。 Examples of amino acids include valine, leucine, isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan, histidine, and other essential amino acids, and glycine, alanine, serine, cysteine, asparagine, glutamine, proline, tyrosine, aspartic acid, Non-essential amino acids such as glutamic acid and arginine can be mentioned, and one or more of these can be used in combination.
　なお、これらのアミノ酸は、無機酸塩（塩酸塩等）、有機酸塩（酢酸塩等）、生体内で加水分解可能なエステル体（メチルエステル等）の形態をなすものであってもよい。 Note that these amino acids may be in the form of inorganic acid salts (hydrochlorides, etc.), organic acid salts (acetates, etc.), and ester bodies (methyl esters, etc.) that can be hydrolyzed in vivo.
　さらに、ペプチドとしては、上述したアミノ酸の２つ以上がペプチド結合（アミド結合）を介して重合したものが挙げられ、これらのうちの１種または２種以上を組み合わせて用いることができる。なお、このようなペプチドは、ジペプチド、トリペプチド、オリゴペプチド（アミノ酸が約１０個程度のもの）、ポリペプチド（アミノ酸が数十～数百個のもの）のいずれであってもよい。 Furthermore, examples of the peptide include those obtained by polymerizing two or more of the above-described amino acids via peptide bonds (amide bonds), and one or more of these can be used in combination. Such a peptide may be a dipeptide, a tripeptide, an oligopeptide (having about 10 amino acids), or a polypeptide (having several tens to several hundred amino acids).
　なお、このペプチドは、たんぱく質に低分子化処理を施したもの、市販されているもののいずれをも用いることができるが、市販品としては、例えば、豚由来、鶏由来、魚由来のペプチド等が挙げられ、具体的には、豚コラーゲン由来のウェルコラーゲン（日本新薬株式会社製）、ＳＯＬＵＧＥＬ（日本ピュアフード株式会社製）、ＧＥＬＩＴＡ　ＳＯＬ　ＮＰＥ（株式会社ニッピ製）、ＧＥＬＩＴＡ　ＳＯＬ　ＮＰＳ（株式会社ニッピ製）、魚コラーゲン由来のマリンコラーゲンＮＨ（日本ハム株式会社社製）および鶏コラーゲン由来のＣ－ＬＡＰ（日本ハム株式会社社製）等が挙げられる。また、大豆ペプチド、カゼインペプチド、乳清ペプチド等も挙げられる。 As this peptide, any of those obtained by subjecting a protein to a low molecular weight treatment and a commercially available one can be used. Examples of commercially available products include pig-derived, chicken-derived, fish-derived peptides, and the like. Specifically, well collagen derived from pork collagen (manufactured by Nippon Shinyaku Co., Ltd.), SOLUGEL (manufactured by Nippon Pure Food Co., Ltd.), GELITA SOL NPE (manufactured by Nippi Co., Ltd.), GELITA SOL NPS (manufactured by Nippi Corporation) ), Marine collagen NH derived from fish collagen (produced by Nippon Ham Co., Ltd.) and C-LAP derived from chicken collagen (produced by Nippon Ham Co., Ltd.). Moreover, soybean peptide, casein peptide, whey peptide, etc. are also mentioned.
　また、このようなたんぱく質において、本発明では、重合度が低い低分子のたんぱく質（低分子化たんぱく質）、すなわち、ペプチドまたはアミノ酸を含有することが好ましい。これにより、高カロリー栄養組成物における、たんぱく質の相溶性が高くなることから、高カロリー栄養組成物中でのたんぱく質の含有量を前記範囲のように高くしたとしても、高カロリー栄養組成物中にたんぱく質をより均一に溶かし合わせることができる。そのため、高カロリー栄養組成物中における、たんぱく質の凝集物や沈殿物の発生が的確に抑制または防止され、高カロリー栄養組成物を、たんぱく質が均一に分散されたものとすることができる。 In addition, such a protein preferably contains a low molecular weight protein (low molecular weight protein) having a low polymerization degree, that is, a peptide or an amino acid. As a result, the compatibility of the protein in the high calorie nutrition composition increases, so even if the protein content in the high calorie nutrition composition is increased as in the above range, the high calorie nutrition composition contains Proteins can be dissolved more uniformly. Therefore, the generation of protein aggregates and precipitates in the high-calorie nutrition composition is accurately suppressed or prevented, and the protein can be uniformly dispersed in the high-calorie nutrition composition.
　この重合度が低い低分子のたんぱく質（低分子化たんぱく質）は、その重量平均分子量が１，０００以上８，５００以下程度であることが好ましく、１，０００以上５，０００以下程度であることがより好ましい。低分子たんぱく質の重量平均分子量が前記下限値未満の場合、たんぱく質の種類によっては、高カロリー栄養組成物の乳化安定性に寄与しないおそれがある。低分子たんぱく質の重量平均分子量が前記上限値を超えると、たんぱく質の種類によっては、高カロリー栄養組成物の粘度が上昇するおそれがある。 The low molecular weight protein (low molecular weight protein) having a low degree of polymerization preferably has a weight average molecular weight of about 1,000 to 8,500, preferably about 1,000 to 5,000. More preferred. When the weight average molecular weight of the low molecular weight protein is less than the lower limit, depending on the type of the protein, there is a possibility that it does not contribute to the emulsion stability of the high calorie nutritional composition. If the weight average molecular weight of the low molecular weight protein exceeds the upper limit, depending on the type of protein, the viscosity of the high calorie nutritional composition may increase.
　さらに、高カロリー栄養組成物中における、低分子化たんぱく質の含有量は、高カロリー栄養組成物１００ｍＬ中、好ましくは６．５ｇ以上１４．０ｇ以下程度、より好ましくは８．０ｇ以上１１．０ｇ以下程度に設定される。低分子たんぱく質の含有量が前記下限値未満の場合、低分子化たんぱく質の種類によっては、高カロリー栄養組成物の粘度が低下するおそれがある。低分子たんぱく質の含量が前記上限値を超えると、低分子化たんぱく質の種類によっては、高カロリー栄養組成物の粘度が上昇するおそれがある。 Furthermore, the content of the low molecular weight protein in the high calorie nutrition composition is preferably about 6.5 g to 14.0 g, more preferably 8.0 g to 11.0 g, in 100 mL of the high calorie nutrition composition. Set to degree. When the content of the low molecular weight protein is less than the lower limit, depending on the type of the low molecular weight protein, the viscosity of the high calorie nutritional composition may be lowered. When the content of the low molecular weight protein exceeds the upper limit, depending on the type of the low molecular weight protein, the viscosity of the high calorie nutritional composition may increase.
　低分子化たんぱく質の重量平均分子量および含有量を前記範囲内に設定することにより、高カロリー栄養組成物における、たんぱく質の相溶性の向上がさらに図られるため、前記効果を確実に発揮させることができる。 By setting the weight average molecular weight and the content of the low molecular weight protein within the above range, the compatibility of the protein in the high calorie nutritional composition can be further improved, so that the above effect can be surely exhibited. .
　なお、たんぱく質、アミノ酸、ペプチドは、単独で用いても、２種以上を混合して用いてもよい。また、たんぱく質、アミノ酸、ペプチドは、フレーバー等から由来するものであっても良い。 Proteins, amino acids, and peptides may be used alone or in combination of two or more. Proteins, amino acids, and peptides may be derived from flavors and the like.
　脂質は、高効率にエネルギー源となる栄養素（三大栄養素）として、高カロリー栄養組成物に含まれる。 Lipids are contained in high-calorie nutritional compositions as nutrients (three major nutrients) that become energy sources with high efficiency.
　高カロリー栄養組成物中における、脂質の含有量は、高カロリー栄養組成物１００ｍＬ中、好ましくは８．０ｇ以上３０．０ｇ以下程度、より好ましくは８．８ｇ以上２５．０ｇ以下程度に設定される。これにより、三大栄養素をバランスよく取得することができるとともに、高カロリー栄養組成物の熱量を２．５ｋｃａｌ／ｇ以上４．５ｋｃａｌ／ｇ以下に設定できることから、高カロリー栄養組成物の少量の摂取によっても、エネルギーを十分に補給することができる。高カロリー栄養組成物中の脂質の含有量が前記下限値未満の場合、脂質の種類によっては、皮膚の機能が低下するおそれがある。脂質の含量が前記上限値を超えると、脂質の供給が過剰となり、脂質の種類によっては、肥満を誘発する可能性がある。 The lipid content in the high calorie nutrition composition is preferably set to about 8.0 g or more and 30.0 g or less, more preferably about 8.8 g or more and 25.0 g or less in 100 mL of the high calorie nutrition composition. . Thereby, while being able to acquire three major nutrients with good balance, the calorie | heat amount of a high-calorie nutrition composition can be set to 2.5 kcal / g or more and 4.5 kcal / g or less, Therefore Ingestion of a small quantity of a high-calorie nutrition composition Can also replenish energy sufficiently. When the content of lipid in the high-calorie nutrition composition is less than the lower limit, depending on the type of lipid, the function of the skin may be reduced. When the lipid content exceeds the upper limit, the supply of lipid becomes excessive, and obesity may be induced depending on the type of lipid.
　脂質としては、ヒトが摂取可能なものであれば特に限定されず、例えば、飽和脂肪酸、不飽和脂肪酸、植物油、動物性油脂等が挙げられる。 The lipid is not particularly limited as long as it can be ingested by humans, and examples thereof include saturated fatty acids, unsaturated fatty acids, vegetable oils and animal fats.
　飽和脂肪酸としては、例えば、カプリル酸、カプリン酸、ラウリン酸、パルミチン酸、ステアリン酸等が挙げられ、これらのうちの１種または２種以上を組み合わせて用いることができる。 Examples of saturated fatty acids 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.
　不飽和脂肪酸としては、例えば、オレイン酸、パルミトレイン酸、リノール酸、アラキドン酸、α－リノレン酸等が挙げられ、これらのうちの１種または２種以上を組み合わせて用いることができる。 Examples of unsaturated fatty acids include oleic acid, palmitoleic acid, linoleic acid, arachidonic acid, α-linolenic acid, and the like, and one or more of these can be used in combination.
　植物油としては、例えば、ココナッツオイル、コーン油、綿実油、オリーブオイル、パーム油、パーム核油、ピーナッツ油、菜種油、サフラワー油（紅花油）、ごま油、大豆油、ヒマワリ油、アーモンド油、カシュー油、ヘーゼルナッツ油、マカダミアナッツ油、モンゴンゴ油、ペカン油、松の実油、ピスタチオ油、クルミ油、ヒョウタン実油、バッファローカボチャ油、カボチャ実油、スイカ実油、アマランサスオイル、あんず油、リンゴ油、アルガンオイル、アボカド油、ババスオイル、モリンガ油、ボルネオ脂、ケープ栗油、ココアバター、キャロブオイル、コフネヤシ油、コリアンダー種油、ディカ油、アマニ油、グレープシードオイル、ヘンプオイル、カポック実油、ラッレマンチアオイル、マルーラ油、メドウフォーム油、カラシ油、ナツメグバター、オクラ油、パパイヤ油、シソ油、ペクイ油、松の実油、ケシ油、プルーン油、キヌア油、ニガー種子油、こめ油、Ｒｏｙｌｅ油、サッチャインチオイル、ツバキ油、アザミ油、トマト油、コムギ油、エゴマ油、サンフラワー油、胚芽油、ヤシ油、落花生油等が挙げられ、これらのうちの１種または２種以上を組み合わせて用いることができる。 Examples of vegetable oils include coconut oil, corn oil, cottonseed oil, olive oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, safflower oil (safflower oil), sesame oil, soybean oil, sunflower oil, almond oil, cashew oil. , Hazelnut oil, macadamia nut oil, mongongo oil, pecan oil, pine nut oil, pistachio oil, walnut oil, gourd oil, buffalo pumpkin oil, pumpkin seed oil, watermelon seed oil, amaranth oil, apricot oil, apple oil, Argan oil, avocado oil, babas oil, moringa oil, borneo oil, cape chestnut oil, cocoa butter, carob oil, kofne palm oil, coriander seed oil, dica oil, linseed oil, grape seed oil, hemp oil, kapok seed oil, laleman Chia oil, marula oil, meadow foam oil, mosquito Shii oil, nutmeg butter, okra oil, papaya oil, perilla oil, pekui oil, pine nut oil, poppy oil, pruned oil, quinoa oil, niger seed oil, rice bran oil, Royle oil, Thatcha inch oil, camellia oil, thistle Examples include oil, tomato oil, wheat oil, sesame oil, sunflower oil, germ oil, coconut oil, peanut oil, and the like, and one or more of these can be used in combination.
　動物性油脂としては、例えば、ラード（豚脂）、ヘット（牛脂）等が挙げられ、これらのうちの１種または２種以上を組み合わせて用いることができる。 Animal fats and oils include, for example, lard (pig fat), head (beef tallow) and the like, and one or more of these can be used in combination.
　なお、脂質は、単独で用いても、２種以上を混合して用いてもよい。また、脂質は、フレーバー等から由来するものであっても良い。 In addition, a lipid may be used independently or may be used in mixture of 2 or more types. The lipid may be derived from a flavor or the like.
　炭水化物は、単糖を供給するための栄養素（三大栄養素）として、高カロリー栄養組成物に含まれる。 Carbohydrates are contained in high-calorie nutritional compositions as nutrients (three major nutrients) for supplying monosaccharides.
　高カロリー栄養組成物中における、炭水化物の含有量は、高カロリー栄養組成物１００ｍＬ中、好ましくは２５．０ｇ以上４０．０ｇ以下程度、より好ましくは３２．０ｇ以上３８．０ｇ以下程度に設定される。これにより、三大栄養素をバランスよく取得することができるとともに、高カロリー栄養組成物の熱量を２．５ｋｃａｌ／ｇ以上４．５ｋｃａｌ／ｇ以下に設定できることから、高カロリー栄養組成物の少量の摂取によっても、エネルギーを十分に補給することができる。高カロリー栄養組成物中の糖質の含有量が前記下限値未満の場合、脂質の種類によっては、十分な熱量が得られないおそれがある。糖質の含量が前記上限値を超えると、糖質の供給が過剰となり、脂質の種類によっては、糖尿病を誘発する可能性がある。 The carbohydrate content in the high calorie nutrition composition is preferably set to about 25.0 g or more and 40.0 g or less, more preferably about 32.0 g or more and 38.0 g or less in 100 mL of the high calorie nutrition composition. . Thereby, while being able to acquire three major nutrients with good balance, the calorie | heat amount of a high-calorie nutrition composition can be set to 2.5 kcal / g or more and 4.5 kcal / g or less, Therefore Ingestion of a small quantity of a high-calorie nutrition composition Can also replenish energy sufficiently. When the content of carbohydrates in the high-calorie nutrition composition is less than the lower limit, there is a possibility that a sufficient amount of heat cannot be obtained depending on the type of lipid. When the sugar content exceeds the upper limit, the sugar supply becomes excessive, and depending on the type of lipid, diabetes may be induced.
　炭水化物としては、生体に吸収されてカロリー源（エネルギー源）になるものであれば特に限定はなく、例えば、単糖、二糖、および多糖が挙げられる。 The carbohydrate is not particularly limited as long as it is absorbed into the living body and becomes a calorie source (energy source), and examples thereof include monosaccharides, disaccharides, and polysaccharides.
　単糖としては、例えば、グルコース（ブドウ糖）、フルクトース（果糖）、ガラクトース等が挙げられ、これらのうちの１種または２種以上を組み合わせて用いることができる。 Examples of monosaccharides include glucose (glucose), fructose (fructose), galactose and the like, and one or more of these can be used in combination.
　二糖としては、例えば、スクロース（ショ糖）、ラクトース（乳糖）、マルトース（麦芽糖）、イソマルトース、トレハロース等が挙げられる。 Examples of disaccharides include sucrose (sucrose), lactose (lactose), maltose (malt sugar), isomaltose, trehalose and the like.
　多糖の具体例としては、デンプン（アミロース、アミロペクチン）、デキストリン等が挙げられ、これらのうちの１種または２種以上を組み合わせて用いることができるが、中でも、デキストリンであることが好ましい。 Specific examples of polysaccharides include starch (amylose, amylopectin), dextrin, and the like. One or more of these can be used in combination, and among these, dextrin is preferable.
　デキストリンは、数個のα－グルコースがグリコシド結合によって重合した物質の総称であり、デンプンを加水分解して得ることができる。デキストリンは、小腸内での分解速度が遅く吸収が緩やかであることから、急激な血糖上昇を防止しうる。また、デキストリンを用いることにより、高カロリー栄養組成物の浸透圧を低減することができ、浸透圧性の下痢を予防しうる。デキストリンとしては、α－グルコースの重合度が高い高分子デキストリン、およびα－グルコースの重合度が低い低分子デキストリンのいずれを用いてもよいが、より浸透圧を低減可能な高分子デキストリンを用いることが好ましい。なお、低分子デキストリンは、マルトデキストリンとも呼ばれ、通常、３～５個のα－グルコースが重合したものである。 Dextrin is a general term for substances in which several α-glucoses are polymerized by glycosidic bonds, and can be obtained by hydrolysis of starch. Since dextrin has a slow degradation rate in the small intestine and is slowly absorbed, it can prevent a rapid increase in blood sugar. Moreover, by using dextrin, the osmotic pressure of the high calorie nutrition composition can be reduced, and osmotic diarrhea can be prevented. As the dextrin, either a high molecular dextrin having a high degree of polymerization of α-glucose or a low molecular dextrin having a low degree of polymerization of α-glucose may be used, but a high molecular dextrin capable of further reducing the osmotic pressure should be used. Is preferred. The low molecular dextrin is also called maltodextrin and is usually a polymer of 3 to 5 α-glucose.
　このデキストリンは、自ら調製しても、市販品を用いてもよい。デキストリンを調製する場合には、公知のデンプン、例えば、トウモロコシ、ワキシーコーン、小麦、米、ワキシーライス、ワキシーミロ、豆（ソラマメ、緑豆、小豆等）、馬鈴薯、甘藷、タピオカ等に含有されるデンプンを、公知の方法により加水分解することで調製することができる。一方、市販されたデキストリンとしては、例えば、ＴＫ－１６（松谷化学工業株式会社製）、サンデック♯３００（三和澱粉工業株式会社製）、サンデック♯２５０（三和澱粉工業株式会社製）、サンデック♯１５０（三和澱粉工業株式会社製）等が挙げられる。 This dextrin may be prepared by itself or a commercially available product may be used. When preparing dextrin, known starches such as corn, waxy corn, wheat, rice, waxy rice, waxy miro, beans (broad beans, mung beans, red beans, etc.), potatoes, sweet potatoes, tapioca, etc. It can be prepared by hydrolysis by a known method. On the other hand, examples of commercially available dextrin include TK-16 (manufactured by Matsutani Chemical Industry Co., Ltd.), Sandeck # 300 (manufactured by Sanwa Starch Industry Co., Ltd.), Sandec # 250 (manufactured by Sanwa Starch Industry Co., Ltd.), # 150 (manufactured by Sanwa Starch Co., Ltd.).
　上述の炭水化物は、単独で用いても、２種以上を混合して用いてもよい。また、炭水化物は、フレーバー等から由来するものであっても良い。 The above carbohydrates may be used alone or in combination of two or more. The carbohydrate may be derived from a flavor or the like.
　また、このような炭水化物において、本発明では、重合度が低い低分子の炭水化物、すなわち、単糖、二糖、または、低分子デキストリンのような低分子化多糖を含むことが好ましい。これにより、高カロリー栄養組成物における、炭水化物の相溶性が高くなることから、高カロリー栄養組成物中での炭水化物の含有量を前記範囲のように高くしたとしても、高カロリー栄養組成物中に炭水化物を溶かし合わせることができる。そのため、高カロリー栄養組成物中における、炭水化物の凝集物や沈殿物の発生が的確に抑制または防止され、高カロリー栄養組成物を、炭水化物が均一に分散されたものとすることができる。 In addition, such carbohydrates preferably contain low molecular weight carbohydrates having a low degree of polymerization, that is, low molecular weight polysaccharides such as monosaccharides, disaccharides, or low molecular weight dextrins. Thereby, since the compatibility of carbohydrates in the high calorie nutrition composition is increased, even if the carbohydrate content in the high calorie nutrition composition is increased as described above, the high calorie nutrition composition contains Can dissolve carbohydrates together. Therefore, the generation of carbohydrate aggregates and precipitates in the high-calorie nutrition composition is accurately suppressed or prevented, and the high-calorie nutrition composition can be obtained by uniformly dispersing carbohydrates.
　高カロリー栄養組成物は、前述した、たんぱく質、脂質および炭水化物の栄養素（三大栄養素）の他、栄養素としてビタミンを含有していてもよい。 The high-calorie nutrition composition may contain vitamins as nutrients in addition to the protein, lipid and carbohydrate nutrients (three major nutrients) described above.
　ビタミンとしては、特に限定されず、ビタミンＡ、ビタミンＥ、ビタミンＫ、ビタミンＢ１、ビタミンＢ２、ナイアシン、パントテン酸、ビタミンＢ６、ビオチン、葉酸、ビタミンＢ１２、ビタミンＣ、カルニチンのような各種ビタミンが挙げられ、これらを単独で用いても良いし、２種以上を混合して用いることもできる。 Vitamins are not particularly limited, and include various vitamins such as vitamin A, vitamin E, vitamin K, vitamin B1, vitamin B2, niacin, pantothenic acid, vitamin B6, biotin, folic acid, vitamin B12, vitamin C, and carnitine. These may be used alone or in combination of two or more.
　なお、高カロリー栄養組成物１００ｍＬあたりの各種ビタミンの好ましい含有量は以下の通りである。 In addition, the preferable content of various vitamins per 100 mL of the high calorie nutrition composition is as follows.
　ビタミンＡ：好ましくは０～３０００μｇ、より好ましくは２０～２５０μｇ
　ビタミンＤ：好ましくは０．１～５０μｇ、より好ましくは０．１～５．０μｇ
　ビタミンＥ：好ましくは１～８００ｍｇ、より好ましくは０．２～５．０ｍｇ
　ビタミンＫ：好ましくは０．５～１０００μｇ、より好ましくは２～５０μｇ
　ビタミンＢ１：好ましくは０．０１～１０ｍｇ、より好ましくは０．１～３．０ｍｇ
　ビタミンＢ２：好ましくは０．０１～１０ｍｇ、より好ましくは０．０５～３．０ｍｇ
　ナイアシン：好ましくは０．１～３０ｍｇＮＥ、より好ましくは０．５～６ｍｇＮＥ
　パントテン酸：好ましくは０．１～５．５ｍｇ、より好ましくは０．２～３．０ｍｇ
　ビタミンＢ６：好ましくは０．０１～６．０ｍｇ、より好ましくは０．１～３．０ｍｇ
　ビオチン：好ましくは０．１～１００μｇ、より好ましくは１～２０μｇ
　葉酸：好ましくは１～１０００μｇ、より好ましくは１０～１００μｇ
　ビタミンＢ１２：好ましくは０．０１～１０μｇ、より好ましくは０．２～３．０μｇ
　ビタミンＣ：好ましくは１～２００ｍｇ、より好ましくは５～１００ｍｇ
　カルニチン：好ましくは１～３００ｍｇ、より好ましくは１０～７０ｍｇ Vitamin A: preferably 0 to 3000 μg, more preferably 20 to 250 μg
Vitamin D: preferably 0.1-50 μg, more preferably 0.1-5.0 μg
Vitamin E: preferably 1 to 800 mg, more preferably 0.2 to 5.0 mg
Vitamin K: preferably 0.5 to 1000 μg, more preferably 2 to 50 μg
Vitamin B1: preferably 0.01 to 10 mg, more preferably 0.1 to 3.0 mg
Vitamin B2: preferably 0.01 to 10 mg, more preferably 0.05 to 3.0 mg
Niacin: preferably 0.1-30 mg NE, more preferably 0.5-6 mg NE
Pantothenic acid: preferably 0.1 to 5.5 mg, more preferably 0.2 to 3.0 mg
Vitamin B6: preferably 0.01 to 6.0 mg, more preferably 0.1 to 3.0 mg
Biotin: preferably 0.1-100 μg, more preferably 1-20 μg
Folic acid: preferably 1-1000 μg, more preferably 10-100 μg
Vitamin B12: preferably 0.01-10 μg, more preferably 0.2-3.0 μg
Vitamin C: preferably 1 to 200 mg, more preferably 5 to 100 mg
Carnitine: preferably 1 to 300 mg, more preferably 10 to 70 mg
　なお、各種ビタミンの好ましい範囲およびより好ましい範囲の下限値および上限値は、それぞれの数値を含むこととする。 In addition, the preferable range of various vitamins and the lower limit value and the upper limit value of the more preferable range include respective numerical values.
　また、高カロリー栄養組成物は、前述した、たんぱく質、脂質および炭水化物の栄養素（三大栄養素）の他、栄養素としてミネラルを含有していてもよい。 Moreover, the high-calorie nutrition composition may contain minerals as nutrients in addition to the protein, lipid and carbohydrate nutrients (three major nutrients) described above.
　ミネラルとしては、特に限定されず、例えば、ナトリウム、カリウム、カルシウム、リン、マグネシウムのような各種ミネラルが挙げられ、これらを単独で用いても良いし、２種以上を混合して用いることもできる。 The mineral is not particularly limited, and examples thereof include various minerals such as sodium, potassium, calcium, phosphorus, and magnesium, and these may be used alone or in combination of two or more. .
　なお、高カロリー栄養組成物１００ｍＬあたりの各種ミネラルの好ましい含有量は以下の通りである。 In addition, the preferable content of various minerals per 100 mL of the high calorie nutrition composition is as follows.
　ナトリウム：好ましくは５０～３００ｍｇ、より好ましくは１００～１９０ｍｇ
　カルシウム：好ましくは１０～２００ｍｇ、より好ましくは３０～１００ｍｇ
　リン：好ましくは１～３５０ｍｇ、より好ましくは２５～１５０ｍｇ
　マグネシウム：好ましくは１～７５ｍｇ、より好ましくは１０～５０ｍｇ
　カリウム：好ましくは１～３５０ｍｇ、より好ましくは２５～１８０ｍｇ 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
　なお、各種ビタミンの好ましい範囲およびより好ましい範囲の下限値および上限値は、それぞれの数値を含むこととする。 In addition, the preferable range of various vitamins and the lower limit value and the upper limit value of the more preferable range include respective numerical values.
　さらに、高カロリー栄養組成物は、前述した、たんぱく質、脂質および炭水化物の栄養素（三大栄養素）の他、栄養素として微量元素を含有していてもよい。 Furthermore, the high-calorie nutrition composition may contain trace elements as nutrients in addition to the protein, lipid and carbohydrate nutrients (three major nutrients) described above.
　微量元素としては、特に限定されず、例えば、鉄、亜鉛、銅、塩素、ヨウ素、マンガン、セレン、クロム、モリブデンのような各種微量元素が挙げられ、これらを単独で用いても良いし、２種以上を混合して用いることもできる。 The trace element is not particularly limited, and examples thereof include various trace elements such as iron, zinc, copper, chlorine, iodine, manganese, selenium, chromium, and molybdenum, and these may be used alone. A mixture of seeds or more can also be used.
　なお、高カロリー栄養組成物１００ｍＬあたりの各種微量元素の好ましい含有量は以下の通りである。 In addition, the preferable content of various trace elements per 100 mL of the high calorie nutrition composition is as follows.
　鉄：好ましくは０．１～５５ｍｇ、より好ましくは１～１０ｍｇ
　銅：好ましくは０．０１～１．０ｍｇ、より好ましくは０．０６～０．６ｍｇ
　塩素：好ましくは１～３５０ｍｇ、より好ましくは２５～１８０ｍｇ
　ヨウ素：好ましくは０．１～１０００μｇ、より好ましくは１～１００μｇ
　マンガン：好ましくは０．０１～１０ｍｇ、より好ましくは０．１～２．０ｍｇ
　セレン：好ましくは０．１～４５０μｇ、より好ましくは１～３５μｇ
　亜鉛：好ましくは０．１～２０ｍｇ、より好ましくは１～１０ｍｇ
　クロム：好ましくは０．１～３０μｇ、より好ましくは１～２０μｇ
　モリブデン：好ましくは０．１～３０μｇ、より好ましくは１～２０μｇ 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 μg, more preferably 1 to 100 μg
Manganese: preferably 0.01 to 10 mg, more preferably 0.1 to 2.0 mg
Selenium: preferably 0.1 to 450 μg, more preferably 1 to 35 μg
Zinc: preferably 0.1-20 mg, more preferably 1-10 mg
Chromium: preferably 0.1-30 μg, more preferably 1-20 μg
Molybdenum: preferably 0.1-30 μg, more preferably 1-20 μg
　なお、各種微量元素の好ましい範囲およびより好ましい範囲の下限値および上限値は、それぞれの数値を含むこととする。 In addition, the preferable range of various trace elements and the lower limit value and upper limit value of the more preferable range include respective numerical values.
　以上のような栄養素を含む高カロリー栄養組成物（本発明の高カロリー栄養組成物）は、その熱量が２．５ｋｃａｌ／ｇ以上４．５ｋｃａｌ／ｇ以下であればよいが、３．０ｋｃａｌ／ｇ以上４．３ｋｃａｌ／ｇ以下であることが好ましく、３．５ｋｃａｌ／ｇ以上４．１ｋｃａｌ／ｇ以下であることがより好ましい。高カロリー栄養組成物中の熱量が２．５ｋｃａｌ／ｇ未満の場合、小容量で高熱量が摂取できない。高カロリー栄養組成物中の熱量が４．５ｋｃａｌ／ｇを超えると、栄養素が溶解することが困難である。これにより、高カロリー栄養組成物の少量の摂取によっても、エネルギーを十分に補給することができる。すなわち、食欲が低下していたり、嚥下障害を伴う高齢者が、病院や介護施設等において、看護師や介護士等の第三者の監督下で、１食に取得できる高カロリー栄養組成物（流動食）の総量は、一般的に、１００ｍＬ程度と言われる。そのため、高カロリー栄養組成物の熱量を前記範囲内に設定し、さらに、朝食、昼食および夕食の三食に高カロリー栄養組成物を取得することで、７５０ｋｃａｌ以上１３５０ｋｃａｌ以下、好ましくは９００ｋｃａｌ以上１２９０ｋｃａｌ以下、より好ましくは１０５０ｋｃａｌ以上１２３０ｋｃａｌ以下のエネルギーを取得することができる。そのため、高カロリー栄養組成物の三食の摂取により、高齢者が１日で取得することが望ましいエネルギー量を満足することができる。 The high calorie nutritional composition containing the nutrients as described above (the high calorie nutritional composition of the present invention) may have a calorific value of 2.5 kcal / g or more and 4.5 kcal / g or less, but 3.0 kcal / g. The above is preferably 4.3 kcal / g or less, and more preferably 3.5 kcal / g or more and 4.1 kcal / g or less. When the calorie | heat amount in a high-calorie nutrition composition is less than 2.5 kcal / g, high calorie | heat amount cannot be ingested with a small capacity | capacitance. When the calorie | heat amount in a high-calorie nutrition composition exceeds 4.5 kcal / g, it is difficult for a nutrient to melt | dissolve. Thereby, energy can be sufficiently replenished even by ingesting a small amount of the high-calorie nutrition composition. In other words, a high-calorie nutritional composition that can be obtained by a single person under the supervision of a third party such as a nurse or a caregiver at a hospital or nursing facility, etc. The total amount of liquid food) is generally said to be about 100 mL. Therefore, the calorie of the high calorie nutritional composition is set within the above range, and further, the high calorie nutritional composition is obtained for three meals of breakfast, lunch and dinner, so that it is 750 kcal or more and 1350 kcal or less, preferably 900 kcal or more and 1290 kcal or less. More preferably, energy of 1050 kcal or more and 1230 kcal or less can be obtained. Therefore, the intake of three meals of the high-calorie nutrition composition can satisfy the amount of energy that is desirable for the elderly to acquire in one day.
　また、高カロリー栄養組成物は、その２５℃での粘度が５００ｍＰａ・ｓ以上３，０００ｍＰａ・ｓ以下であることが好ましく、１，０００ｍＰａ・ｓ以上２，５００ｍＰａ・ｓ以下であることがより好ましい。高カロリー栄養組成物中の粘度が前記下限値未満の場合、逆流性肺炎や下痢を誘発する可能性がある。高カロリー栄養組成物中の粘度が前記上限値を超えると、摂取時にべたつく可能性がある。前記粘度をかかる範囲内に設定することで、高カロリー栄養組成物の粘度を、流動食に適した範囲内に設定することができる。そのため、この高カロリー栄養組成物を、食欲が低下していたり、嚥下障害を伴う高齢者が摂取する場合であったとしても、経口により容易に高カロリー栄養組成物を取得する（食する）ことができる。 The high-calorie nutritional composition preferably has a viscosity at 25 ° C. of 500 mPa · s to 3,000 mPa · s, more preferably 1,000 mPa · s to 2,500 mPa · s. . When the viscosity in the high calorie nutrition composition is less than the lower limit, reflux pneumonia and diarrhea may be induced. If the viscosity in the high-calorie nutrition composition exceeds the upper limit, there is a possibility of stickiness during ingestion. By setting the viscosity within such a range, the viscosity of the high calorie nutrition composition can be set within a range suitable for liquid food. Therefore, even if the appetite is reduced or an elderly person with dysphagia ingests this high-calorie nutrition composition, it is easy to obtain (eat) a high-calorie nutrition composition by oral means. Can do.
　また、高カロリー栄養組成物は、前述した三大栄養素を含む栄養素の他に、乳化剤を含有することが好ましい。 Moreover, it is preferable that the high-calorie nutrition composition contains an emulsifier in addition to the nutrients including the three major nutrients described above.
　これにより、高カロリー栄養組成物における、たんぱく質と脂質と炭水化物との相溶性がより高くなる。そのため、高カロリー栄養組成物中でのたんぱく質、脂質および炭水化物の含有量を、それぞれ、前記範囲のように高くしたとしても、高カロリー栄養組成物中に、たんぱく質と脂質と炭水化物とを溶かし合わせることができる。したがって、高カロリー栄養組成物を、たんぱく質、脂質および炭水化物が均一に分散・乳化されたものとすることができる。 This increases the compatibility of proteins, lipids and carbohydrates in high calorie nutritional compositions. Therefore, even if the content of protein, lipid, and carbohydrate in the high calorie nutrition composition is increased as described above, the protein, lipid, and carbohydrate are dissolved in the high calorie nutrition composition. Can do. Therefore, the high-calorie nutrition composition can be obtained by uniformly dispersing and emulsifying proteins, lipids and carbohydrates.
　この乳化剤としては、特に限定されないが、例えば、有機酸モノグリセライド、ポリグリセリンエステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステルのような脂肪酸エステル、ポリソルベート、ポリグリセリン縮合リシノレート、ジアシルグリセロール、ワックス類、ステロールエステル類、リン脂質等が挙げられ、これらのうちの１種または２種以上を組み合わせて用いることができる。中でも、有機酸モノグリセライドとポリグリセリンエステルとのうちの一方を含むことが好ましく、これらの双方を含むことがより好ましい。また、乳化剤として有機酸モノグリセライドとポリグリセリンエステルとの双方を含む場合、これらの含有量は、それぞれ、高カロリー栄養組成物中において、有機酸モノグリセライドが好ましくは０．５g／１００ｍＬ以上１．５g／１００ｍＬ以下、より好ましくは１．０g／１００ｍＬ程度に設定され、ポリグリセリンエステルが好ましくは０．３g／１００ｍＬ以上０．８g／１００ｍＬ以下、より好ましくは０．７g／１００ｍＬ程度に設定される。乳化剤として前記のものを選択し、さらに、その含有量を前記のように設定することで、前記効果をより顕著に発揮させることができる。また、高カロリー栄養組成物中の有機酸モノグリセライドが０．５g／１００ｍＬ未満の場合、高カロリー栄養組成物に含まれる栄養素の種類によっては、乳化系が安定せずに、水相と油層が分離するおそれがある。高カロリー栄養組成物中の有機酸モノグリセライドが１．５g／１００ｍＬを超えると、高カロリー栄養組成物に含まれる栄養素の種類によっては、過剰な有機酸モノグリセライドによって乳化系が崩壊する可能性がある。高カロリー栄養組成物中のポリグリセリンエステルが０．３g／１００ｍＬ未満の場合、高カロリー栄養組成物に含まれる栄養素の種類によっては、乳化系が安定せずに、水相と油層が分離するおそれがある。高カロリー栄養組成物中の有機酸モノグリセライドが０．８g／１００ｍＬを超えると、高カロリー栄養組成物に含まれる栄養素の種類によっては、過剰な有機酸モノグリセライドによって乳化系が崩壊する可能性がある。 The emulsifier is not particularly limited. For example, organic acid monoglyceride, polyglycerin ester, sucrose fatty acid ester, sorbitan fatty acid ester, fatty acid ester such as propylene glycol fatty acid ester, polysorbate, polyglycerin condensed ricinolate, diacylglycerol, wax , Sterol esters, phospholipids, and the like, and one or more of these can be used in combination. Especially, it is preferable that one of organic acid monoglyceride and polyglycerol ester is included, and it is more preferable that both of these are included. Moreover, when both an organic acid monoglyceride and a polyglycerin ester are included as an emulsifier, these contents are preferably 0.5 g / 100 mL to 1.5 g / 100 g of organic acid monoglyceride in the high calorie nutrition composition, respectively. It is set to 100 mL or less, more preferably about 1.0 g / 100 mL, and the polyglycerol ester is preferably set to 0.3 g / 100 mL or more and 0.8 g / 100 mL or less, more preferably about 0.7 g / 100 mL. By selecting the above-mentioned emulsifier as the emulsifier and further setting the content thereof as described above, the above-described effects can be exhibited more remarkably. In addition, when the organic acid monoglyceride in the high calorie nutrition composition is less than 0.5 g / 100 mL, depending on the type of nutrients contained in the high calorie nutrition composition, the emulsification system is not stable and the water phase and the oil layer are separated. There is a risk. If the organic acid monoglyceride in the high calorie nutrition composition exceeds 1.5 g / 100 mL, the emulsification system may be disrupted by the excess organic acid monoglyceride depending on the type of nutrient contained in the high calorie nutrition composition. When the polyglycerin ester in the high-calorie nutrition composition is less than 0.3 g / 100 mL, depending on the type of nutrients contained in the high-calorie nutrition composition, the emulsification system may not be stable and the water phase and the oil layer may be separated. There is. When the organic acid monoglyceride in the high calorie nutrition composition exceeds 0.8 g / 100 mL, the emulsification system may be disrupted by the excess organic acid monoglyceride depending on the type of nutrient contained in the high calorie nutrition composition.
　また、有機酸モノグリセライドとしては、特に限定されず、例えば、市販のものを用いることができ、具体的には、ポエムＷ－６０（理研ビタミン株式会社製）、ポエムＧ－００２（理研ビタミン株式会社製）、ポエムＢ－１０（理研ビタミン株式会社製）等が挙げられる。さらに、ポリグリセリンエステルとしても、特に限定されず、例えば、市販のものを用いることができ、具体的には、ポエムＪ－０３８１Ｖ（理研ビタミン株式会社製）、ポエムＪ－０２８１Ｖ（理研ビタミン株式会社製）等が挙げられる。 Further, the organic acid monoglyceride is not particularly limited, and for example, commercially available ones can be used. Specifically, Poem W-60 (manufactured by Riken Vitamin Co., Ltd.), Poem G-002 (RIKEN Vitamin Co., Ltd.) And Poem B-10 (manufactured by Riken Vitamin Co., Ltd.). Further, the polyglycerin ester is not particularly limited, and for example, commercially available products can be used. Specifically, Poem J-0381V (manufactured by Riken Vitamin Co., Ltd.), Poem J-0281V (Riken Vitamin Co., Ltd.) Manufactured) and the like.
　また、高カロリー栄養組成物は、本発明では、前述した三大栄養素を含む栄養素の他に、発酵乳を、１．０g／１００ｍＬ以上３．０g／１００ｍＬ以下の含有量で含有している。 Further, in the present invention, the high calorie nutrition composition contains fermented milk in a content of 1.0 g / 100 mL or more and 3.0 g / 100 mL or less in addition to the nutrients including the three major nutrients described above.
　ここで、高カロリー栄養組成物は、たんぱく質、脂質および炭水化物の栄養素を前述した含有量のように高濃度に含まれることが好ましいこと、また、たんぱく質および炭水化物の栄養素を前述したように低分子化することが好ましいこと等に起因して、独特の臭み、えぐ味や苦味等有するものとなる。 Here, the high-calorie nutritional composition preferably contains a high concentration of protein, lipid and carbohydrate nutrients as described above, and the protein and carbohydrate nutrients are reduced in molecular weight as described above. Due to the fact that it is preferable to do so, it has a unique odor, a bitter taste, a bitter taste and the like.
　このような高カロリー栄養組成物を、発酵乳を１．０g／１００ｍＬ以上３．０g／１００ｍＬ以下の含有量で含有するものとすることで、独特の臭みや、えぐ味、苦み等の不快に感じる風味を低減させることができる。そのため、この高カロリー栄養組成物を摂取する摂取者が美味しく食することができ、摂取者の食欲の向上が図られるため、食の品質の向上すなわちクオリティーオブライフ（ＱＯＬ）の向上が図られる。 By including such a high-calorie nutritional composition at a content of 1.0 g / 100 mL or more and 3.0 g / 100 mL or less of fermented milk, it becomes unpleasant such as a peculiar smell, gummy taste, and bitterness. The flavor you feel can be reduced. Therefore, an intaker who takes this high-calorie nutritional composition can eat deliciously, and the appetite of the intaker is improved, so that the quality of food, that is, the quality of life (QOL) is improved.
　また、高カロリー栄養組成における、発酵乳の含有量は、１．０g／１００ｍＬ以上３．０g／１００ｍＬ以下であればよいが、好ましくは１．３g／１００ｍＬ以上１．８g／１００ｍＬ以下に設定される。発酵乳の含有量を前記範囲内に設定することにより、前記効果をより顕著に発揮させることができる。高カロリー栄養組成物中の発酵乳が１．０g／１００ｍＬ未満の場合、苦味が強く感じられ、風味が損なわれる。高カロリー栄養組成物中の発酵乳が３．０g／１００ｍＬを超えると、甘味と酸味が強く感じられ、風味が損なわれる。 In addition, the content of fermented milk in the high calorie nutrition composition may be 1.0 g / 100 mL or more and 3.0 g / 100 mL or less, but is preferably set to 1.3 g / 100 mL or more and 1.8 g / 100 mL or less. The By setting the content of fermented milk within the above range, the effect can be exhibited more remarkably. When the fermented milk in a high-calorie nutrition composition is less than 1.0 g / 100 mL, bitterness is felt strongly and flavor is impaired. When the fermented milk in the high-calorie nutrition composition exceeds 3.0 g / 100 mL, sweetness and sourness are felt strongly and the flavor is impaired.
　なお、本明細書中において、発酵乳とは、乳またはこれと同等以上の無脂乳固形分を含むもの等が、乳酸菌や酵母等の微生物により乳酸を産生して発酵したもののことを言う。したがって、発酵乳は、乳またはこれと同等以上の無脂乳固形分を含むものに由来して発酵したものであれば、特に限定されず、例えば、市販のヨーグルトの他、ハネピスＪＰ－Ｊ（大洋香料株式会社製）、発酵乳ＦＭ－J（大洋香料株式会社製）、無糖発酵乳ベース（協同乳業株式会社製）、加糖発酵乳液（協同乳業株式会社製）等が挙げられる。 In addition, in this specification, fermented milk means the thing which milk or the thing containing non-fat milk solid content more than this produces | generates lactic acid by microorganisms, such as lactic acid bacteria and yeast, and fermented. Therefore, fermented milk is not particularly limited as long as it is fermented from milk or a milk containing non-fat milk solids equal to or higher than this, and for example, commercially available yogurt, as well as honeypis JP-J ( Taiyo Fragrance Co., Ltd.), fermented milk FM-J (Taiyo Fragrance Co., Ltd.), sugar-free fermented milk base (Kyodo Dairy Co., Ltd.), sweetened fermented milk (Kyoto Dairy Co., Ltd.)
　さらに、高カロリー栄養組成物は、フレーバーを含有していてもよい。
　これにより、高カロリー栄養組成物のさらなる風味の向上が図られるため、この高カロリー栄養組成物を食する摂取者の食欲がより向上する。 Furthermore, the high-calorie nutrition composition may contain a flavor.
Thereby, since the further flavor improvement of a high-calorie nutrition composition is aimed at, the appetite of the intake person who eats this high-calorie nutrition composition improves more.
　なお、本明細書中において、「フレーバー」とは、高カロリー栄養組成物に香りや味を付与するために加えるものをいい、一般的に「フレーバー」として販売されているものや、「エキス」「粉末調味料」「粉末香料」「液体香料」として販売されているもの等が挙げられ、これらのうちの１種または２種以上を組み合わせて用いることができる。 In the present specification, “flavor” refers to what is added to impart a fragrance or taste to a high-calorie nutritional composition, and is generally sold as “flavor” or “extract”. What is marketed as "powder seasoning" "powder flavor" "liquid flavor" etc. is mentioned, Among these, it can use 1 type or in combination of 2 or more types.
　また、高カロリー栄養組成物中における、フレーバーの含有量は、高カロリー栄養組成物１００ｍＬ中、好ましくは１．０ｇ以上３．５ｇ以下程度、より好ましくは１．５ｇ以上３．０ｇ以下程度に設定される。これにより、高カロリー栄養組成物にフレーバーを添加することにより得られる効果をより顕著に発揮させることができる。 The content of flavor in the high calorie nutrition composition is preferably set to about 1.0 g to 3.5 g, more preferably about 1.5 g to 3.0 g in 100 mL of the high calorie nutrition composition. Is done. Thereby, the effect acquired by adding a flavor to a high-calorie nutrition composition can be exhibited more notably.
　高カロリー栄養組成物において、フレーバーの種類としては、特に限定されないが、例えば、トマト風味等の野菜スープ味、アップル風味等の果実ジュース味、ヨーグルト風味、和風だし風味（かつお、こんぶ）、クリームシチュー風味、ビーフシチュー風味、カレー風味、味噌汁風味、豚汁風味、クラムチャウダー風味、または、ラーメン風味（味噌、とんこつ、醤油）のものが挙げられる。なお、フレーバーは、市販のスープの素や粉末スープを用いても良い。 In the high-calorie nutrition composition, the type of flavor is not particularly limited, but for example, vegetable soup flavor such as tomato flavor, fruit juice flavor such as apple flavor, yogurt flavor, Japanese-style soup flavor (bonito, kombu), cream stew Examples include flavor, beef stew flavor, curry flavor, miso soup flavor, pork soup flavor, clam chowder flavor, or ramen flavor (miso, tonkotsu, soy sauce). The flavor may be a commercially available soup or powder soup.
　高カロリー栄養組成物は、さらに、機能成分として、ポリグルタミン酸、グルコサミン、フコイダン、コラーゲン、ヒアルロン酸、食物繊維、オリゴ糖等を含有していてもよい。 The high-calorie nutritional composition may further contain polyglutamic acid, glucosamine, fucoidan, collagen, hyaluronic acid, dietary fiber, oligosaccharide and the like as functional components.
　これらの機能成分は、唾液分泌促進作用、カルシウム吸収促進、保湿作用、ピロリ菌の排除、胃粘膜の保護・修復促進、持久力向上、血漿コレステロールの低下、血糖応答の改善、大腸機能の改善、および大腸がんの予防等の様々な機能を発揮する。 These functional ingredients promote salivation, promote calcium absorption, moisturize, eliminate Helicobacter pylori, promote gastric mucosal protection and repair, improve endurance, lower plasma cholesterol, improve blood glucose response, improve colon function, It exhibits various functions such as prevention of colorectal cancer.
　食物繊維としては、特に限定されないが、例えば、セルロース、ヘミセルロース、リグニン、不溶性ペクチン、キチン、キトサン、サイリウム種皮、低分子化アルギン酸ナトリウム等の不溶性食物繊維、水溶性ペクチン、グァーガム、コンニャクマンナン、グルコマンナン、アルギン酸、寒天、化学修飾多糖類、ポリデキストロース、難消化性オリゴ糖、マルチトール、イヌリン、カラギーナン、小麦ふすま、難消化性デキストリン（例えば、パインファイバーＣ（松谷化学工業社製））、ポリデキストロース、グァーガム分解物等の水溶性食物繊維等が挙げられ、単独で用いても、２種以上を混合して用いてもよい。なお、高カロリー栄養組成物における食物繊維の含有量は、高カロリー栄養組成物を適用する対象者等によって適宜調節される。 The dietary fiber is not particularly limited, but for example, cellulose, hemicellulose, lignin, insoluble pectin, chitin, chitosan, psyllium seed coat, low molecular weight sodium alginate and other insoluble dietary fiber, water-soluble pectin, guar gum, konjac mannan, glucomannan , Alginic acid, agar, chemically modified polysaccharide, polydextrose, indigestible oligosaccharide, maltitol, inulin, carrageenan, wheat bran, indigestible dextrin (for example, Pine Fiber C (manufactured by Matsutani Chemical Industry Co., Ltd.)), polydextrose And water-soluble dietary fibers such as guar gum degradation products, etc., may be used alone or in admixture of two or more. In addition, content of the dietary fiber in a high-calorie nutrition composition is suitably adjusted by the subject etc. who apply a high-calorie nutrition composition.
　高カロリー栄養組成物は、さらにその他の公知の成分、例えば、保健機能成分、食品添加物、安定剤等を含有していてもよい。 The high-calorie nutrition composition may further contain other known ingredients such as health functional ingredients, food additives, stabilizers and the like.
　保健機能成分とは、摂取することによって生体に対し一定の機能を発揮する成分である。 A health functional component is a component that exhibits a certain function to a living body when ingested.
　このような保険機能成分としては、特に限定されないが、例えば、難消化性オリゴ糖、糖アルコール、クエン酸リンゴ酸カルシウム（ＣＣＭ）およびカゼインホスホペプチド（ＣＰＰ）、キトサン、Ｌ－アラビノース、グァバ葉ポリフェノール、小麦アルブミン、豆鼓エキス、ジアシルグリセロール、ジアシルグリセロール植物性ステロール、大豆イソフラボン、乳塩基性たんぱく質等が挙げられ、これらのうちの１種または２種以上を組み合わせて用いることができる。 Such insurance functional components are not particularly limited, and include, for example, indigestible oligosaccharide, sugar alcohol, calcium citrate malate (CCM) and casein phosphopeptide (CPP), chitosan, L-arabinose, guava leaf polyphenol , Wheat albumin, bean extract, diacylglycerol, diacylglycerol plant sterol, soybean isoflavone, milk basic protein, and the like, and one or more of these can be used in combination.
　難消化性オリゴ糖とは、単糖類がグリコシド結合によって結合した化合物のうち、多糖類ほどは分子量が大きくない（３００～３０００程度）糖類である。 The indigestible oligosaccharide is a saccharide whose molecular weight is not as large as that of a polysaccharide (about 300 to 3000) among the compounds in which monosaccharides are linked by glycosidic bonds.
　なお、この難消化性オリゴ糖は、ヒトの消化酵素では分解されず、ヒトの消化酵素で分解されるものについては、前述した糖質に包含される。このような難消化性オリゴ糖を摂取することで、整腸効果が得られる。 In addition, this indigestible oligosaccharide is not decomposed by human digestive enzymes, but those that are decomposed by human digestive enzymes are included in the aforementioned carbohydrates. Ingestion of such indigestible oligosaccharides can provide an intestinal regulation effect.
　難消化性オリゴ糖としては、特に限定されないが、例えば、キシロオリゴ糖、フラクトオリゴ糖、大豆オリゴ糖、イソマルトオリゴ糖、乳果オリゴ糖、ラクチュロース、ガラクトオリゴ糖等が挙げられる。これらの難消化性オリゴ糖は、単独で用いても、２種以上を混合して用いてもよい。なお、高カロリー栄養組成物における難消化性オリゴ糖の含有量は、高カロリー栄養組成物を適用する対象者等によって適宜調節される。 The indigestible oligosaccharide is not particularly limited, and examples thereof include xylooligosaccharide, fructooligosaccharide, soybean oligosaccharide, isomaltoligosaccharide, dairy oligosaccharide, lactulose, and galactooligosaccharide. These indigestible oligosaccharides may be used alone or in combination of two or more. In addition, content of the indigestible oligosaccharide in a high-calorie nutrition composition is suitably adjusted by the subject etc. who apply a high-calorie nutrition composition.
　糖アルコールとは、アルドースやケトースのカルボニル基が還元されて生成する糖の一種であり、小腸から体内への吸収が悪くカロリーになりにくいものである。 Sugar alcohol is a kind of sugar that is produced by reducing the carbonyl group of aldose or ketose, and is poorly absorbed from the small intestine into the body and is difficult to generate calories.
　この糖アルコールは、口内細菌によって酸に代謝されにくく、歯垢の形成を防止しうる。当該糖アルコールは、低カロリー甘味料として用いられる。 This sugar alcohol is difficult to be metabolized to acid by oral bacteria and can prevent the formation of plaque. The sugar alcohol is used as a low calorie sweetener.
　糖アルコールとしては、特に限定されないが、エリトリトール、マルチトール、パラチノース等が挙げられる。これらの糖アルコールは、単独で用いても、２種以上を混合して用いてもよい。なお、高カロリー栄養組成物における糖アルコールの含有量は、高カロリー栄養組成物を適用する対象者等によって適宜調節される。 Sugar alcohol is not particularly limited, and examples thereof include erythritol, maltitol, palatinose and the like. These sugar alcohols may be used alone or in admixture of two or more. In addition, content of the sugar alcohol in a high-calorie nutrition composition is suitably adjusted by the subject etc. who apply a high-calorie nutrition composition.
　クエン酸リンゴ酸カルシウム（ＣＣＭ）およびカゼインホスホペプチド（ＣＰＰ）は、カルシウムの吸収を促進し、骨形成を促進する機能を有する。これらＣＣＭおよびＣＰＰは、単独で用いても、２種以上を混合して用いてもよい。また、ＣＣＭおよびＣＰＰは、カルシウムと併用することが好ましい。なお、高カロリー栄養組成物におけるＣＣＭおよびＣＰＰの含有量は、高カロリー栄養組成物を適用する対象者等によって適宜調節される。 Calcium citrate malate (CCM) and casein phosphopeptide (CPP) have functions to promote calcium absorption and bone formation. These CCM and CPP may be used independently or may be used in mixture of 2 or more types. CCM and CPP are preferably used in combination with calcium. In addition, content of CCM and CPP in a high calorie nutrition composition is suitably adjusted with the subject etc. which apply a high calorie nutrition composition.
　食品添加物は、高カロリー栄養組成物の加工もしくは保存の目的で、高カロリー栄養組成物に添加、混和、湿潤その他の方法によって使用するものである。 Food additives are used by adding, blending, moistening and other methods to high calorie nutritional compositions for the purpose of processing or preserving high calorie nutritional compositions.
　食品添加物としては、栄養強化の目的以外にも、例えば、グルコン酸亜鉛およびグルコン酸銅、アスコルビン酸２－グルコシド、シクロデキストリン、保存料、防かび剤、酸化防止剤、着色料、マスキング剤、ｐＨ調整剤、酸味剤、香料、消泡剤等が挙げられる。 As food additives, for example, zinc gluconate and copper gluconate, ascorbic acid 2-glucoside, cyclodextrin, preservatives, fungicides, antioxidants, coloring agents, masking agents, A pH adjuster, a sour agent, a fragrance | flavor, an antifoamer, etc. are mentioned.
　アスコルビン酸２－グルコシドは、ビタミンＣ（アスコルビン酸）の２位の水酸基にグルコースがα－配位で結合した化合物であり、酸素の攻撃を受けないため通常のビタミンＣよりも安定性が高いビタミンＣ誘導体である。アスコルビン酸２－グルコシドによって効率的にビタミンＣを吸収することができる。アスコルビン酸２－グルコシドの含有量は、高カロリー栄養組成物を適用する対象者等によって適宜調節される。 Ascorbic acid 2-glucoside is a compound in which glucose is α-coordinated to the hydroxyl group at the 2-position of vitamin C (ascorbic acid) and is more stable than normal vitamin C because it is not attacked by oxygen. C derivative. Vitamin C can be efficiently absorbed by ascorbic acid 2-glucoside. The content of ascorbic acid 2-glucoside is appropriately adjusted by the subject to whom the high calorie nutrition composition is applied.
　シクロデキストリンとは、グルコースがグルコシド結合によって結合し、環状構造をとった環状オリゴ糖である。６個のグルコースからなるものをα－シクロデキストリン、７個のグルコースからなるものをβ－シクロデキストリン、８個のグルコースからなるものをγ－シクロデキストリンという。シクロデキストリンは、アレルギー抑制効果、血糖値上昇抑制効果、乳化作用等の機能を有する。シクロデキストリンは、単独で用いても、２種以上を混合して用いてもよい。シクロデキストリンの含有量は、高カロリー栄養組成物を適用する対象者等によって適宜調節される。 Cyclodextrin is a cyclic oligosaccharide having a cyclic structure in which glucose is bound by a glucoside bond. Those consisting of 6 glucoses are called α-cyclodextrin, those consisting of 7 glucoses are called β-cyclodextrin, and those consisting of 8 glucoses are called γ-cyclodextrin. Cyclodextrin has functions such as an allergy suppressing effect, a blood glucose level increase suppressing effect, and an emulsifying action. A cyclodextrin may be used independently or may be used in mixture of 2 or more types. The content of cyclodextrin is appropriately adjusted by the subject to whom the high calorie nutrition composition is applied.
　酸化防止剤は、酸化による変質を防止する機能を有する。酸化防止剤としては、特に限定されないが、アスコルビン酸およびそのナトリウム塩、エリソルビン酸およびそのナトリウム塩等が用いられる。これらの酸化防止剤は、単独で用いても、２種以上を混合して用いてもよい。 The antioxidant has a function of preventing deterioration due to oxidation. Although it does not specifically limit as antioxidant, Ascorbic acid and its sodium salt, erythorbic acid and its sodium salt, etc. are used. These antioxidants may be used alone or in combination of two or more.
　着色料は、高カロリー栄養組成物を、美しく見せる機能を有する。着色料としては、特に限定されないが、食用タール色素（食用赤色２号、３号、４０号、１０２号、１０４号、１０５号、および１０６号、食用青色１号および２号、食用黄色４号および５号、食用緑色３号等）、β－カロテン、水溶性アナトー、クロロフィル誘導体（クロロフィルａ、クロルフィルｂ、銅クロロフィル、銅クロロフィリンナトリウム、鉄クロロフィリンナトリウム等）、リボフラビン、三二酸化鉄、二酸化チタン、ベニバナ黄色素、コチニール色素、クチナシ黄色素、ウコン色素、赤キャベツ色素、ビートレッド、ブドウ果皮色素、パプリカ色素、カラメル等が挙げられる。これらの着色料は、単独で用いても、２種以上を混合して用いてもよい。 The colorant has a function to make a high-calorie nutritional composition look beautiful. Although it does not specifically limit as a coloring agent, Edible tar pigment | dye (Edible red No. 2, No. 3, No. 40, No. 102, No. 104, No. 105, and No. 106, Edible blue No. 1 and No. 2, Edible yellow No. 4 And No. 5, Edible Green No. 3, etc.), β-carotene, water-soluble anato, chlorophyll derivatives (chlorophyll a, chlorphyll b, copper chlorophyll, copper chlorophyllin sodium, iron chlorophyllin sodium, etc.), riboflavin, iron sesquioxide, titanium dioxide , Safflower yellow pigment, cochineal pigment, gardenia yellow pigment, turmeric pigment, red cabbage pigment, beet red, grape skin pigment, paprika pigment, caramel and the like. These colorants may be used alone or in admixture of two or more.
　マスキング剤は、高カロリー栄養組成物における原料由来の独特のえぐ味等を抑え、隠す機能を有する。マスキング剤としては、特に限定されないが、サッカリンおよびそのナトリウム塩、キシリトール、アスパルテーム、スクラロース、アセスルファムカリウム、ズルチン、チクロ（サイクラミン酸）、ネオテーム、トレハロース、エリスリトール、マルチトース、パラ地ノース、ソルビトール、甘草抽出物、ステビア、ソーマチン、クルクリン、リチルリチン酸二ナトリウム等が挙げられる。これらのマスキング剤は、単独で用いても、２種以上を混合して用いてもよい。 The masking agent has a function of suppressing and concealing the peculiar taste caused by the ingredients in the high calorie nutrition composition. The masking agent is not particularly limited, but saccharin and its sodium salt, xylitol, aspartame, sucralose, acesulfame potassium, dulcin, cyclamate, neotame, trehalose, erythritol, maltose, para-north, sorbitol, licorice extract , Stevia, thaumatin, curculin, disodium lithyrrhizinate and the like. These masking agents may be used alone or in combination of two or more.
　ｐＨ調整剤は、高カロリー栄養組成物のｐＨを調整する機能を有する。ｐＨ調整剤としては、特に限定されないが、クエン酸、グルコン酸、コハク酸、炭酸カリウム、炭酸水素ナトリウム、二酸化炭素、乳酸、乳酸ナトリウム、クエン酸ナトリウム、アジピン酸等が用いられうる。これらのｐＨ調整剤は単独で用いても、２種以上を混合して用いてもよい。 The pH adjuster has a function of adjusting the pH of the high calorie nutrition composition. The pH adjuster is not particularly limited, and citric acid, gluconic acid, succinic acid, potassium carbonate, sodium hydrogen carbonate, carbon dioxide, lactic acid, sodium lactate, sodium citrate, adipic acid and the like can be used. These pH adjusters may be used alone or in combination of two or more.
　なお、高カロリー栄養組成物は、ｐＨ調整剤によりｐＨが調整されることで、そのｐＨは、３．０以上４．０以下であることが好ましく、４．０程度であることがより好ましい。高カロリー栄養組成物中のｐＨが３．０未満の場合、酸味が強く感じられ、風味が損なわれるおそれがある。高カロリー栄養組成物中のｐＨが４．０を超えると、真菌類などの微生物が繁殖する可能性が高くなるため、食品としての安全性が保たれないおそれがある。これにより、高カロリー栄養組成物の長期安定化を図ることができるとともに、高カロリー栄養組成物を食する際に、摂取者は、強度の酸味を感じることなく食することができる。 In addition, it is preferable that the pH of a high calorie nutrition composition is 3.0 or more and 4.0 or less, and it is more preferable that it is about 4.0 by adjusting pH with a pH adjuster. When the pH in the high calorie nutritional composition is less than 3.0, the acidity is felt strongly and the flavor may be impaired. If the pH in the high-calorie nutritional composition exceeds 4.0, the possibility that microorganisms such as fungi will grow increases, and there is a risk that the safety as a food may not be maintained. Thereby, while being able to aim at long-term stabilization of a high-calorie nutrition composition, when eating a high-calorie nutrition composition, an ingestor can eat without feeling strong acidity.
　酸味料は、高カロリー栄養組成物への酸味の付与、高カロリー栄養組成物の酸化の防止、およびｐＨの調整等の機能を有する。酸味料としては、特に限定されないが、酢酸、クエン酸、コハク酸、乳酸、リンゴ酸、酒石酸、グルコン酸、リン酸等が挙げられる。これらの酸味料は単独で用いても、２種以上を混合して用いてもよい。 The sour agent has functions such as imparting sourness to the high calorie nutrition composition, preventing oxidation of the high calorie nutrition composition, and adjusting pH. The acidulant is not particularly limited, and examples include acetic acid, citric acid, succinic acid, lactic acid, malic acid, tartaric acid, gluconic acid, and phosphoric acid. These acidulants may be used alone or in combination of two or more.
　香料は、高カロリー栄養組成物の着香・嬌臭する機能を有する。香料としては、特に限定されないが、アセトフェノン、α－アミルシンナムアルデヒド、アニスアルデヒド、ベンズアルデヒド、酢酸ベンジル、ベンジルアルコール、シンナムアルデヒド、ケイ皮酸、シトラール、シトロネラール、シトロネロール、デカナール、デカノール、アセト酢酸エチル、ケイ皮酸エチル、デカン酸エチル、エチルバニリン、オイゲノール、ゲラニオール、酢酸イソアミル、酪酸イソアミル、フェニル酢酸イソアミル、ｄｌ－メントール、ｌ－メントール、サリチル酸メチル、ピペロナール、プロピオン酸、テルピネオール、バニリン、ｄ－ボルネオール等が挙げられる。これらの香料は、単独で用いても、２種以上を混合して用いてもよい。 The fragrance has a function of flavoring and smelling a high calorie nutritional composition. The fragrance is not particularly limited, but acetophenone, α-amylcinnamaldehyde, anisaldehyde, benzaldehyde, benzyl acetate, benzyl alcohol, cinnamaldehyde, cinnamic acid, citral, citronellal, citronellol, decanal, decanol, ethyl acetoacetate, silica Ethyl cinnamate, ethyl decanoate, ethyl vanillin, eugenol, geraniol, isoamyl acetate, isoamyl butyrate, isoamyl phenyl acetate, dl-menthol, l-menthol, methyl salicylate, piperonal, propionic acid, terpineol, vanillin, d-borneol, etc. Can be mentioned. These fragrances may be used alone or in combination of two or more.
　安定剤は、高カロリー栄養組成物の食感改良とともに製造工程の安定化に寄与する機能を有する。安定剤としては、一般的に使用されている安定剤用いることができる。具体的には、例えば、寒天、ゼラチン、セルロース、キチン、デキストラン、分岐デキストラン、グリコーゲン、イヌリン、マンナン、グルコマンナン、キシラン、プルラン、アルギン酸、アルギン酸塩、カルボキシメチルセルロース、ヒドロキシプロピルセルロース、サイクロデキストリン、ファーセレラン、加工澱粉、カラギーナン、ペクチン、ローカストビーンガム、グァーガム、グァーガム分解物、キサンタンガム、タマリンドガム、アラビアガム、ジェランガム、植物性たんぱく質、植物性たんぱく質分解物、動物性たんぱく質、動物性たんぱく質分解物等が挙げられる。これらの安定剤は、単独で用いても、２種以上を混合して安定剤として用いてもよい。 Stabilizers have the function of contributing to stabilization of the manufacturing process as well as improving the texture of the high calorie nutritional composition. As the stabilizer, a commonly used stabilizer can be used. Specifically, for example, agar, gelatin, cellulose, chitin, dextran, branched dextran, glycogen, inulin, mannan, glucomannan, xylan, pullulan, alginic acid, alginate, carboxymethylcellulose, hydroxypropylcellulose, cyclodextrin, farseleran, Modified starch, carrageenan, pectin, locust bean gum, guar gum, guar gum degradation product, xanthan gum, tamarind gum, gum arabic, gellan gum, vegetable protein, vegetable protein degradation product, animal protein, animal protein degradation product, etc. . These stabilizers may be used alone or in combination of two or more as stabilizers.
　なお、安定剤は、前述した食物繊維としての作用を兼ねることもできる。安定剤の含有量は、食感、安定性等を考慮して適宜調節される。 Note that the stabilizer can also serve as the dietary fiber described above. The content of the stabilizer is appropriately adjusted in consideration of texture, stability and the like.
　その他の添加剤として、例えば、α－アミラーゼ、β－アミラーゼ、グルコアミラーゼ、グルコースイソメラーゼ、トレハロース生成酵素、トレハロース遊離酵素、グルタミナーゼ等の酵素や酵母等が用いられる。これらその他の添加物の含有量は、高カロリー栄養組成物を適用する対象者等によって適宜調節される。
　上述したような高カロリー栄養組成物は、公知の方法によって製造することができる。 As other additives, for example, enzymes such as α-amylase, β-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 to whom the high calorie nutrition composition is applied.
The high-calorie nutrition composition as described above can be produced by a known method.
　また、高カロリー栄養組成物は、例えば、連続殺菌した後に容器に充填して、製品化することができる。すなわち、連続殺菌された高カロリー栄養組成物と、この高カロリー栄養組成物を充填した容器とを有する包装体（本発明の包装体）とすることにより製品化がなされる。 Also, the high calorie nutritional composition can be commercialized by, for example, filling the container after continuous sterilization. That is, commercialization is achieved by using a package (the package of the present invention) having a high-calorie nutrition composition continuously sterilized and a container filled with the high-calorie nutrition composition.
　なお、連続殺菌の方法としては、特に限定されないが、例えば、超高温短時間（ＵＨＴ）殺菌、熱水殺菌、バッチ式殺菌、およびこれらの組み合わせが挙げられる。 In addition, although it does not specifically limit as a method of continuous sterilization, For example, ultra high temperature short time (UHT) sterilization, hot water sterilization, batch type sterilization, and these combinations are mentioned.
　また、高カロリー栄養組成物を充填する容器としては、特に限定されず、公知の容器が用いられ、この容器としては、例えば、テトラパック、カート缶、ガラス容器、金属缶、アルミパウチ、プラスチック容器等が挙げられる。これらのうち、アルミパウチまたはプラスチック容器を用いることが好ましい。 Moreover, it does not specifically limit as a container filled with a high-calorie nutrition composition, A well-known container is used, As this container, for example, a tetra pack, a cart can, a glass container, a metal can, an aluminum pouch, a plastic container Etc. Of these, it is preferable to use an aluminum pouch or a plastic container.
　さらに、高カロリー栄養組成物は、上述したように、経口摂取する流動食に適用できる他、ＰＥＧチューブ等を介して経腸投与する経腸栄養剤に適用することも可能である。 Furthermore, as described above, the high-calorie nutrition composition can be applied to a liquid food that is orally ingested, and can also be applied to an enteral nutrient that is enterally administered via a PEG tube or the like.
　以上、本発明の高カロリー栄養組成物および包装体を好適実施形態に基づいて説明したが、本発明はこれらに限定されるものではない。例えば、本発明の高カロリー栄養組成物に含まれる各種の栄養素は、同様の機能を発揮し得る任意のものと置換することができ、あるいは、任意の機能を有するものを付加することもできる。 As mentioned above, although the high-calorie nutrition composition and package of this invention were demonstrated based on suitable embodiment, this invention is not limited to these. For example, various nutrients contained in the high-calorie nutrition composition of the present invention can be replaced with any one that can exhibit the same function, or one having any function can be added.
　以下、実施例を挙げて本発明を具体的に説明するが、本発明はこれらに限定されるものではない。 Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto.
（実施例１）
　以下に１７００Ｌ仕込み時の調合方法を記す。各原料の配合量は、表１に示す通りである。 Example 1
The preparation method at the time of 1700L preparation is described below. The amount of each raw material is as shown in Table 1.
　調合水４５０ｋｇを計量し、湯浴にて８０℃以上に加温した。次いで、リン酸二水素ナトリウム、リン酸二水素カリウム、塩化カリウム、有機酸モノグリセライド、ポリグリセリンエステルを加え、十分に溶解させた後に７０℃まで冷却し、コラーゲンペプチド（蛋白分解物、ウェルコラーゲン、分子量：４，３００、日本新薬株式会社）、乳清蛋白（ＷＰＣ５５０、日本新薬株式会社製）を添加した。 Measured 450 kg of prepared water and heated to 80 ° C. or higher in a hot water bath. Next, sodium dihydrogen phosphate, potassium dihydrogen phosphate, potassium chloride, organic acid monoglyceride, polyglycerin ester were added and dissolved sufficiently, and then cooled to 70 ° C., and collagen peptide (proteolysate, well collagen, molecular weight) : 4,300, Nippon Shinyaku Co., Ltd.) and whey protein (WPC550, Nippon Shinyaku Co., Ltd.) were added.
　当該溶液に植物混合油、中鎖脂肪酸、ポリグリセリンエステルを７０℃で混合した分散液を混合した。さらに、グラニュー糖、乳酸カルシウム、硫酸マグネシウム、塩化マグネシウム、クエン酸鉄、グルコン酸亜鉛、グルコン酸銅、セレン酵母、モリブデン酵母、クロム酵母、マンガン酵母、昆布ミネラル、クエン酸、リンゴ酸、甘味料、水溶性ビタミンとして、ビタミンＢ１塩酸塩、ビタミンＢ２、ニコチン酸アミド、ビタミンＢ６、ビタミンＢ１２、葉酸、パントテン酸カルシウム、ビオチン、ビタミンＣを適宜添加して攪拌した。全量が１７００Ｌとなるまで水を添加し、均一な状態となるまで溶解分散させた。 A dispersion obtained by mixing a vegetable mixed oil, a medium chain fatty acid, and a polyglycerin ester at 70 ° C. was mixed with the solution. In addition, granulated sugar, calcium lactate, magnesium sulfate, magnesium chloride, iron citrate, zinc gluconate, copper gluconate, selenium yeast, molybdenum yeast, chromium yeast, manganese yeast, kelp mineral, citric acid, malic acid, sweetener, As water-soluble vitamins, vitamin B1 hydrochloride, vitamin B2, nicotinamide, vitamin B6, vitamin B12, folic acid, calcium pantothenate, biotin, and vitamin C were appropriately added and stirred. Water was added until the total amount reached 1700 L, and dissolved and dispersed until a uniform state was obtained.
　得られた溶液は、均質化し、１個当たり１００ｍＬとなるように口栓付きのアルミパウチに充填後、９０℃、１０分間の殺菌処理を行った。前記殺菌処理の後、冷却することで、高カロリー栄養組成物（高濃度栄養組成物）を製造した。 The obtained solution was homogenized and filled in an aluminum pouch with a stopper so as to be 100 mL per piece, and then sterilized at 90 ° C. for 10 minutes. After the sterilization treatment, a high calorie nutritional composition (high concentration nutritional composition) was produced by cooling.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　なお、得られた栄養組成物において、蛋白の含有量は１．５ｇ／１００ｍＬ、蛋白分解物の含有量は１９．５ｇ／１００ｍＬ、糖質の含有量は３０．０ｇ／１００ｍＬ、脂質の含有量は２０．０ｇ／１００ｍＬ、発酵乳は１．８ｇ／１００ｍＬであった。 In the obtained nutritional composition, the protein content is 1.5 g / 100 mL, the protein degradation product content is 19.5 g / 100 mL, the carbohydrate content is 30.0 g / 100 mL, and the lipid content. Was 20.0 g / 100 mL, and fermented milk was 1.8 g / 100 mL.
　次いで、得られた栄養組成物について性状を観察し、各種物性を評価した。評価方法は以下の通りである。 Next, the properties of the obtained nutritional composition were observed, and various physical properties were evaluated. The evaluation method is as follows.
（１）ｐＨ：栄養組成物を２５℃で２４時静置後、ｐＨ測定器ＭＥＴＴＬＥＲ　ＴＯＬＥＤＯ　ＭＰ２２０（ＭＥＴＴＬＥＲ　ＴＯＬＥＤＯ社製）を用いてｐＨを測定した。 (1) pH: The nutrient composition was allowed to stand at 25 ° C. for 24 hours, and then the pH was measured using a pH meter METTLER TOLEDO MP220 (manufactured by METTLER TOLEDO).
（２）粘度：栄養組成物を２５℃で２４時静置後、Ｂ型回転粘度計（メーカー：ＢＲＯＯＫＦＩＥＬＤ、型式：ＤＶ－ＩＩ＋Ｐｒｏ、測定条件：回転速度６ｒｐｍ、測定時間１分、ローターＮｏ．６４）を用いて測定した。 (2) Viscosity: After allowing the nutritional composition to stand at 25 ° C. for 24 hours, a B-type rotational viscometer (manufacturer: BROOKFIELD, model: DV-II + Pro, measurement conditions: rotational speed 6 rpm, measurement time 1 minute, rotor No. 64 ).
（３）乳化安定性：栄養組成物約５０ｍＬを５０ｍＬ遠心管に入れ、静置した後、1週間後に観察して、以下の評価によって評価した。
　◎：分離無
　×：二層に分離 (3) Emulsification stability: About 50 mL of the nutritional composition was put in a 50 mL centrifuge tube, allowed to stand, then observed one week later, and evaluated by the following evaluation.
◎: No separation ×: Separation into two layers
（４）酸味：栄養組成物を食して感じられた酸味を、以下の２段階の評価の基準に従って評価した。
　◎：程良い酸味
　×：酸味が強い (4) Sourness: The sourness felt by eating the nutritional composition was evaluated according to the following two-stage evaluation criteria.
A: Moderate acidity ×: Strong acidity
（５）甘味：栄養組成物を食して感じられた甘味を、以下の２段階の評価の基準に従って評価した。
　◎：程良い甘味
　×：甘味が強い (5) Sweetness: The sweetness felt by eating the nutritional composition was evaluated according to the following two-stage evaluation criteria.
A: Moderate sweetness ×: Strong sweetness
（６）風味：栄養組成物を食して感じられた風味を、以下の２段階の評価の基準に従って評価した。
　◎：程良い風味
　×：風味が感じられない (6) Flavor: The flavor felt by eating the nutritional composition was evaluated according to the following two-stage evaluation criteria.
A: Moderate flavor ×: Flavor is not felt
　得られた栄養組成物の熱量は４．０ｋｃａｌ／ｇ、ｐＨは３．８５、粘度は１，６３５ｍＰａ・ｓ、乳化安定性は「◎」、甘味は「◎」、酸味は「◎」、風味は「◎」であった。結果を表２に示す。 The resulting nutritional composition has a calorific value of 4.0 kcal / g, a pH of 3.85, a viscosity of 1,635 mPa · s, an emulsion stability of “安定”, a sweetness of “◎”, a sour taste of “◎”, and a flavor. Was “◎”. The results are shown in Table 2.
（実施例２）
　実施例１において、蛋白を１．１ｇ／１００ｍＬ、蛋白分解物の含有量を１４．６ｇ／１００ｍＬ、糖質の含有量を２２．４ｇ／１００ｍＬ、脂質の含有量を１５．１ｇ／１００ｍＬ、発酵乳の含有量を１．３ｇ／１００ｍＬに変えた以外は、実施例１と全く同じ調製法を繰り返して栄養組成物を得た。得られた栄養組成物の熱量は３．０ｋｃａｌ／ｇ、ｐＨは３．８３、粘度は１，０６５ｍＰａ・ｓ、乳化安定性は「◎」、甘味は「◎」、酸味は「◎」、風味は「◎」であった。結果を表２に示す。 (Example 2)
In Example 1, 1.1 g / 100 mL of protein, 14.6 g / 100 mL of protein degradation product, 22.4 g / 100 mL of carbohydrate content, 15.1 g / 100 mL of lipid content, fermentation A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that the content of milk was changed to 1.3 g / 100 mL. The obtained nutritional composition has a calorific value of 3.0 kcal / g, a pH of 3.83, a viscosity of 1,065 mPa · s, an emulsification stability of “◎”, a sweetness of “◎”, a sourness of “◎”, and a flavor. Was “◎”. The results are shown in Table 2.
（実施例３）
　実施例１において、蛋白の含有量を１．６ｇ／１００ｍＬ、蛋白分解物の含有量を２１．０ｇ／１００ｍＬ、糖質の含有量を３２．１ｇ／１００ｍＬ、脂質の含有量を２１．６ｇ／１００ｍＬ、発酵乳の含有量を１．９ｇ／１００ｍＬに変えた以外は、実施例１と全く同じ調製法を繰り返して栄養組成物を得た。得られた栄養組成物の熱量は４．３ｋｃａｌ／ｇ、ｐＨは３．８１、粘度は１，９５５ｍＰａ・ｓ、乳化安定性は「◎」、甘味は「◎」、酸味は「◎」、風味は「◎」であった。結果を表２に示す。 (Example 3)
In Example 1, the protein content was 1.6 g / 100 mL, the protein degradation product content was 21.0 g / 100 mL, the carbohydrate content was 32.1 g / 100 mL, and the lipid content was 21.6 g / 100 mL. A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that 100 mL and the content of fermented milk was changed to 1.9 g / 100 mL. The resulting nutritional composition has a calorific value of 4.3 kcal / g, a pH of 3.81, a viscosity of 1,955 mPa · s, an emulsification stability of “甘味”, a sweetness of “酸”, a sour taste of “◎”, and a flavor. Was “◎”. The results are shown in Table 2.
（実施例４）
　実施例１において、蛋白の含有量を１．３ｇ／１００ｍＬ、蛋白分解物の含有量を１７．１ｇ／１００ｍＬ、糖質の含有量を２６．２ｇ／１００ｍＬ、脂質の含有量を１７．６ｇ／１００ｍＬ、発酵乳の含有量を１．５ｇ／１００ｍＬに変えた以外は、実施例１と全く同じ調製法を繰り返して栄養組成物を得た。得られた栄養組成物の熱量は３．５ｋｃａｌ／ｇ、ｐＨは３．８２、粘度は１，８５０ｍＰａ・ｓ、乳化安定性は「◎」、甘味は「◎」、酸味は「◎」、風味は「◎」であった。結果を表２に示す。 Example 4
In Example 1, the protein content is 1.3 g / 100 mL, the protein degradation product content is 17.1 g / 100 mL, the carbohydrate content is 26.2 g / 100 mL, and the lipid content is 17.6 g / 100 mL. A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that 100 mL and the content of fermented milk were changed to 1.5 g / 100 mL. The obtained nutritional composition has a calorific value of 3.5 kcal / g, a pH of 3.82, a viscosity of 1,850 mPa · s, an emulsion stability of “安定”, a sweetness of “◎”, a sour taste of “味”, and a flavor. Was “◎”. The results are shown in Table 2.
（実施例５）
　実施例１において、蛋白を１．５ｇ／１００ｍＬ、蛋白分解物としてハイニュートＡＭ（大豆由来）を用意し、この蛋白分解物の含有量を１９．５ｇ／１００ｍＬ、糖質を３０．０ｇ／１００ｍＬ、脂質を２０．０ｇ／１００ｍＬ、発酵乳の含有量を１．８ｇ／１００ｍＬに変えた以外は、実施例１と全く同じ調製法を繰り返して栄養組成物を得た。得られた栄養組成物の熱量は４．０ｋｃａｌ／ｇ、ｐＨは３．８５、粘度は１，４７５ｍＰａ・ｓ、乳化安定性は「◎」、甘味は「◎」、酸味は「◎」、風味は「◎」であった。結果を表２に示す。 (Example 5)
In Example 1, 1.5 g / 100 mL of protein, Hynewt AM (derived from soybeans) as a proteolysate, and 19.5 g / 100 mL of the proteolysate content and 30.0 g / 100 mL of carbohydrates were prepared. A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that the lipid was changed to 20.0 g / 100 mL and the content of fermented milk was changed to 1.8 g / 100 mL. The obtained nutritional composition has a calorific value of 4.0 kcal / g, a pH of 3.85, a viscosity of 1,475 mPa · s, an emulsion stability of “◎”, a sweetness of “は”, a sour taste of “味”, and a flavor. Was “◎”. The results are shown in Table 2.
（実施例６）
　実施例１において、蛋白分解物としてＬＡＣＰＲＯＤＡＮ（登録商標）ＤＩ－３０６５（乳清ペプチド、重量平均分子量：１，０１５、Ａｒｌａ　Ｆｏｏｄｓ　Ｉｎｇｒｅｄｉｅｎｔｓ製）を用意し、この蛋白分解物の含有量を１９．５ｇ／１００ｍＬに変えた以外は、実施例１と全く同じ調製法を繰り返して栄養組成物を得た。得られた栄養組成物の熱量は４．０ｋｃａｌ／ｇ、ｐＨは３．９８、粘度は１３３ｍＰａ・ｓ、乳化安定性は「◎」、甘味は「◎」、酸味は「◎」、風味は「◎」であった。結果を表３に示す。 (Example 6)
In Example 1, LACPRODAN (registered trademark) DI-3065 (whey peptide, weight average molecular weight: 1,015, manufactured by Ala Foods Ingredients) was prepared as a proteolysate, and the content of this proteolysate was 19.5 g. A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that it was changed to / 100 mL. The resulting nutritional composition has a calorific value of 4.0 kcal / g, a pH of 3.98, a viscosity of 133 mPa · s, an emulsification stability of “◎”, a sweetness of “◎”, a sourness of “◎”, and a flavor of “ ◎ ”. The results are shown in Table 3.
（比較例１）
　実施例１において、発酵乳の含有量を０ｇ／１００ｍＬに変えた以外は、実施例１と全く同じ調製法を繰り返して栄養組成物を得た。得られた栄養組成物の熱量は４．０ｋｃａｌ／ｇ、ｐＨは３．８５、粘度は１，５５５ｍＰａ・ｓ、乳化安定性は「◎」、甘味は「◎」、酸味は「◎」、風味は「×」であった。結果を表４に示す。 (Comparative Example 1)
In Example 1, the same preparation method as Example 1 was repeated except that the fermented milk content was changed to 0 g / 100 mL to obtain a nutritional composition. The obtained nutritional composition has a calorific value of 4.0 kcal / g, a pH of 3.85, a viscosity of 1,555 mPa · s, an emulsification stability of “◎”, a sweetness of “◎”, a sour taste of “◎”, and a flavor. Was “×”. The results are shown in Table 4.
（比較例２）
　実施例１において、発酵乳を４．０ｇ／１００ｍＬに変えた以外は、実施例１と全く同じ調製法を繰り返して栄養組成物を得た。得られた栄養組成物の熱量は４．０ｋｃａｌ／ｇ、ｐＨは３．８４、粘度は１，７００ｍＰａ・ｓ、乳化安定性は「◎」、甘味は「◎」、酸味は「◎」、風味は「×」であった。結果を表４に示す。 (Comparative Example 2)
In Example 1, the nutritional composition was obtained by repeating exactly the same preparation method as Example 1 except having changed fermented milk into 4.0 g / 100 mL. The resulting nutritional composition has a calorific value of 4.0 kcal / g, a pH of 3.84, a viscosity of 1,700 mPa · s, an emulsification stability of “◎”, a sweetness of “◎”, a sourness of “◎”, and a flavor. Was “×”. The results are shown in Table 4.
（比較例３）
　実施例１において、蛋白分解物の分子量を２，０００、発酵乳を０ｇ／１００ｍＬ、に変えた以外は、実施例１と全く同じ調製法を繰り返して栄養組成物を得た。得られた栄養組成物の熱量は４．０ｋｃａｌ／ｇ、ｐＨは３．８５、粘度は１，３３５ｍＰａ・ｓ、乳化安定性は「◎」、甘味は「×」、酸味は「×」、風味は「×」であった。結果を表４に示す。 (Comparative Example 3)
In Example 1, a nutritional composition was obtained by repeating exactly the same preparation method as in Example 1, except that the molecular weight of the proteolysate was changed to 2,000 and the fermented milk was changed to 0 g / 100 mL. The obtained nutritional composition has a calorific value of 4.0 kcal / g, a pH of 3.85, a viscosity of 1,335 mPa · s, an emulsion stability of “◎”, a sweetness of “x”, a sourness of “x”, and a flavor. Was “×”. The results are shown in Table 4.
（比較例４）
　実施例１において、蛋白分解物の種類をハイニュートＡＭ（大豆由来、不二製油株式会社）、蛋白分解物の分子量を１，２００、発酵乳を０ｇ／１００ｍＬ、に変えた以外は、実施例１と全く同じ調製法を繰り返して栄養組成物を得た。得られた栄養組成物の熱量は４．０ｋｃａｌ／ｇ、ｐＨは３．８５、粘度は１，３００ｍＰａ・ｓ、乳化安定性は「◎」、甘味は「×」、酸味は「×」、風味は「×」であった。結果を表４に示す。 (Comparative Example 4)
In Example 1, except that the type of proteolysate was changed to Hynewt AM (from soybean, Fuji Oil Co., Ltd.), the molecular weight of the proteolysate was changed to 1,200, and fermented milk was changed to 0 g / 100 mL. Nutritional composition was obtained by repeating exactly the same preparation method as 1. The obtained nutritional composition has a calorific value of 4.0 kcal / g, a pH of 3.85, a viscosity of 1,300 mPa · s, an emulsification stability of “」 ”, a sweetness of“ x ”, a sourness of“ x ”, and a flavor. Was “×”. The results are shown in Table 4.
（比較例５）
　実施例１において、蛋白分解物の種類をハイニュートＡＭ（大豆由来、不二製油株式会社）、蛋白分解物の分子量を１，２００、発酵乳を４．０ｇ／１００ｍＬ、に変えた以外は、実施例１と全く同じ調製法を繰り返して栄養組成物を得た。得られた栄養組成物の熱量は４．０ｋｃａｌ／ｇ、ｐＨは３．８５、粘度は１，４５０ｍＰａ・ｓ、乳化安定性は「◎」、甘味は「×」、酸味は「×」、風味は「×」であった。結果を表４に示す。 (Comparative Example 5)
In Example 1, except that the type of proteolysate was changed to High Newt AM (from soybean, Fuji Oil Co., Ltd.), the molecular weight of the proteolysate was changed to 1,200, and fermented milk was changed to 4.0 g / 100 mL. The same preparation method as Example 1 was repeated to obtain a nutritional composition. The obtained nutritional composition has a calorific value of 4.0 kcal / g, a pH of 3.85, a viscosity of 1,450 mPa · s, an emulsification stability of “◎”, a sweetness of “x”, a sourness of “x”, and a flavor. Was “×”. The results are shown in Table 4.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　以上のことから明らかな通り、各実施例では、熱量が２．５ｋｃａｌ／ｇ以上４．５ｋｃａｌ／ｇ以下の範囲内に設定された高カロリー栄養組成物において、発酵乳を１．０g／１００ｍＬ以上３．０g／１００ｍＬ以下の含有量で含有することにより、高カロリー栄養組成物を、甘味、酸味および風味に優れたものとすることができ、高カロリー栄養組成物を摂取する摂取者が美味しく食することができた。 As is clear from the above, in each Example, in a high-calorie nutritional composition in which the calorie is set in a range of 2.5 kcal / g or more and 4.5 kcal / g or less, fermented milk is 1.0 g / 100 mL or more. By containing at a content of 3.0 g / 100 mL or less, the high-calorie nutrition composition can be made excellent in sweetness, sourness and flavor, and the intake of the high-calorie nutrition composition is deliciously eaten. We were able to.
　これに対して、各比較例では、発酵乳が１．０g／１００ｍＬ以上３．０g／１００ｍＬ以下である関係を満足しないことにより、甘味、酸味および風味に劣り、高カロリー栄養組成物を摂取する摂取者が美味しく食することができなかった。 On the other hand, in each comparative example, fermented milk does not satisfy the relationship of 1.0 g / 100 mL or more and 3.0 g / 100 mL or less, so that it is inferior in sweetness, sourness and flavor, and ingests a high calorie nutritional composition. The ingestor could not eat deliciously.
　本発明の高カロリー栄養組成物は、たんぱく質、脂質、炭水化物を含む栄養素と、発酵乳とを含有するものであり、前記発酵乳を１００ｍＬ中、１．０ｇ以上３．０ｇ以下で含有し、かつ、熱量が２．５ｋｃａｌ／ｇ以上４．５ｋｃａｌ／ｇ以下である。そのため、少量の摂取によりエネルギーを十分に補給することができるとともに、三大栄養素をバランスよく取得することができ、かつ、高カロリー栄養組成物を摂取する摂取者が美味しく食することができ、食の品質の向上が図られた高カロリー栄養組成物およびかかる高カロリー栄養組成物が容器に充填された包装体を提供することができる。従って、本発明の高カロリー栄養組成物は、産業上の利用可能性を有する。 The high-calorie nutritional composition of the present invention contains nutrients including protein, lipid, and carbohydrate, and fermented milk, and contains the fermented milk in an amount of 1.0 g to 3.0 g in 100 mL, and The amount of heat is 2.5 kcal / g or more and 4.5 kcal / g or less. Therefore, energy can be adequately replenished with a small amount of intake, the three major nutrients can be obtained in a well-balanced manner, and an intaker who takes a high-calorie nutritional composition can eat deliciously, It is possible to provide a high-calorie nutrition composition with improved quality and a package filled with the high-calorie nutrition composition. Therefore, the high calorie nutrition composition of the present invention has industrial applicability.

Claims (8)

  1. 　たんぱく質、脂質、炭水化物を含む栄養素と、発酵乳とを含有する高カロリー栄養組成物であって、
    　前記発酵乳を１００ｍＬ中、１．０ｇ以上３．０ｇ以下で含有し、かつ、熱量が２．５ｋｃａｌ／ｇ以上４．５ｋｃａｌ／ｇ以下であることを特徴とする高カロリー栄養組成物。     A high calorie nutritional composition containing nutrients including proteins, lipids and carbohydrates, and fermented milk,
    A high-calorie nutritional composition comprising 1.0 g to 3.0 g of the fermented milk in 100 mL and a calorific value of 2.5 kcal / g to 4.5 kcal / g.
  2. 　２５℃での粘度が５００ｍＰａ・ｓ以上３，０００ｍＰａ・ｓ以下である請求項１に記載の高カロリー栄養組成物。 The high-calorie nutrition composition according to claim 1, which has a viscosity at 25 ° C of 500 mPa · s to 3,000 mPa · s.
  3. 　ｐＨが３．０以上４．０以下である請求項１または２に記載の高カロリー栄養組成物。 The high calorie nutrition composition according to claim 1 or 2, wherein the pH is 3.0 or more and 4.0 or less.
  4. 　当該高カロリー栄養組成物における、前記たんぱく質の含有量は、１００ｍＬ中、１０．０ｇ以上３０．０ｇ以下である請求項１ないし３のいずれか１項に記載の高カロリー栄養組成物。 The high-calorie nutrition composition according to any one of claims 1 to 3, wherein the protein content in the high-calorie nutrition composition is 10.0 g or more and 30.0 g or less in 100 mL.
  5. 　前記たんぱく質は、重量平均分子量が１，０００以上８，５００以下の低分子化たんぱく質を含む請求項１ないし４のいずれか１項に記載の高カロリー栄養組成物。 The high-calorie nutrition composition according to any one of claims 1 to 4, wherein the protein includes a low molecular weight protein having a weight average molecular weight of 1,000 or more and 8,500 or less.
  6. 　当該高カロリー栄養組成物における、前記脂質の含有量は、１００ｍＬ中、８．０ｇ以上３０．０ｇ以下である請求項１ないし５のいずれか１項に記載の高カロリー栄養組成物。 The high-calorie nutrition composition according to any one of claims 1 to 5, wherein the lipid content in the high-calorie nutrition composition is 8.0 g or more and 30.0 g or less in 100 mL.
  7. 　当該高カロリー栄養組成物における、前記炭水化物の含有量は、１００ｍＬ中、２５．０ｇ以上４０．０ｇ以下である請求項１ないし６のいずれか１項に記載の高カロリー栄養組成物。 The high-calorie nutrition composition according to any one of claims 1 to 6, wherein the carbohydrate content in the high-calorie nutrition composition is 25.0 g or more and 40.0 g or less in 100 mL.
  8. 　請求項１ないし７のいずれか１項に記載の高カロリー栄養組成物と、前記高カロリー栄養組成物を充填した容器とを有することを特徴とする包装体。 A package comprising the high calorie nutrition composition according to any one of claims 1 to 7 and a container filled with the high calorie nutrition composition.
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WO2004028279A1 (en) * 2002-09-25 2004-04-08 Otsuka Pharmaceutical Co., Ltd. Gel-form composition for supplying protein and calcium
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WO2011152706A1 (en) * 2010-06-04 2011-12-08 N.V. Nutricia Pre-thickened compact liquid nutritional composition for dysphagia patients
WO2013085059A1 (en) * 2011-12-09 2013-06-13 株式会社明治 Method for producing nutritional composition
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JP2014200210A (en) * 2013-04-05 2014-10-27 テルモ株式会社 Branched-chain amino acid inclusion total nutritive food

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1118723A (en) * 1997-07-08 1999-01-26 Meiji Milk Prod Co Ltd High energy gel nutrition composition
WO2004028279A1 (en) * 2002-09-25 2004-04-08 Otsuka Pharmaceutical Co., Ltd. Gel-form composition for supplying protein and calcium
WO2007026474A1 (en) * 2005-08-29 2007-03-08 Ajinomoto Co., Inc. Nutrient composition
WO2011152706A1 (en) * 2010-06-04 2011-12-08 N.V. Nutricia Pre-thickened compact liquid nutritional composition for dysphagia patients
WO2013085059A1 (en) * 2011-12-09 2013-06-13 株式会社明治 Method for producing nutritional composition
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JP2014200210A (en) * 2013-04-05 2014-10-27 テルモ株式会社 Branched-chain amino acid inclusion total nutritive food

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