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WO2018179954A1 - Composition nutritionnelle hypercalorique et emballage - Google Patents

Composition nutritionnelle hypercalorique et emballage 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
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English (en)
Japanese (ja)
Inventor
佐藤　宏樹
西谷　弘
Original Assignee
テルモ株式会社
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Priority to JP2019508731A priority Critical patent/JPWO2018179954A1/ja
Publication of WO2018179954A1 publication Critical patent/WO2018179954A1/fr

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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

La présente invention concerne une composition nutritionnelle hypercalorique qui contient : un nutriment qui comprend une protéine, un lipide et un glucide; et du yaourt. La composition nutritionnelle hypercalorique contient de 1,0 à 3,0 g/100 ml du yaourt. La capacité calorifique de la composition nutritionnelle hypercalorique est située dans la plage allant de 2,5 à 4,5 kcal/g. La viscosité de la composition nutritionnelle hypercalorique à 25 °C est de préférence située dans la plage allant de 500 à 3 000 mPa∙s.
PCT/JP2018/005196 2017-03-30 2018-02-15 Composition nutritionnelle hypercalorique et emballage WO2018179954A1 (fr)

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1118723A (ja) * 1997-07-08 1999-01-26 Meiji Milk Prod Co Ltd 高エネルギーゲル状栄養組成物
WO2004028279A1 (fr) * 2002-09-25 2004-04-08 Otsuka Pharmaceutical Co., Ltd. Composition sous forme de gel
WO2007026474A1 (fr) * 2005-08-29 2007-03-08 Ajinomoto Co., Inc. Composition nutritive
WO2011152706A1 (fr) * 2010-06-04 2011-12-08 N.V. Nutricia Composition nutritionnelle liquide compacte pré-épaissie pour les patients souffrant de dysphagie
WO2013085059A1 (fr) * 2011-12-09 2013-06-13 株式会社明治 Méthode de production d'une composition nutritionnelle
WO2014030605A1 (fr) * 2012-08-20 2014-02-27 味の素株式会社 Composition nutritionnelle
JP2014200210A (ja) * 2013-04-05 2014-10-27 テルモ株式会社 分岐鎖アミノ酸含有総合栄養食品

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1118723A (ja) * 1997-07-08 1999-01-26 Meiji Milk Prod Co Ltd 高エネルギーゲル状栄養組成物
WO2004028279A1 (fr) * 2002-09-25 2004-04-08 Otsuka Pharmaceutical Co., Ltd. Composition sous forme de gel
WO2007026474A1 (fr) * 2005-08-29 2007-03-08 Ajinomoto Co., Inc. Composition nutritive
WO2011152706A1 (fr) * 2010-06-04 2011-12-08 N.V. Nutricia Composition nutritionnelle liquide compacte pré-épaissie pour les patients souffrant de dysphagie
WO2013085059A1 (fr) * 2011-12-09 2013-06-13 株式会社明治 Méthode de production d'une composition nutritionnelle
WO2014030605A1 (fr) * 2012-08-20 2014-02-27 味の素株式会社 Composition nutritionnelle
JP2014200210A (ja) * 2013-04-05 2014-10-27 テルモ株式会社 分岐鎖アミノ酸含有総合栄養食品

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