CN112120221A

CN112120221A - High calorie nutritional composition

Info

Publication number: CN112120221A
Application number: CN202010579766.5A
Authority: CN
Inventors: 佐藤宏树; 黑崎大树
Original assignee: Terumo Corp
Current assignee: Nutri Co Ltd
Priority date: 2019-06-25
Filing date: 2020-06-23
Publication date: 2020-12-25
Also published as: JP2021003006A

Abstract

The present invention relates to a high calorie nutritional composition, and provides a package capable of deliciously supplementing a high calorie nutritional composition which can sufficiently supplement energy by a small intake and can obtain three macronutrients in a well-balanced manner. The high calorie nutritional composition has a pH of 3.0 to 4.0, contains nutrients including protein, lipid, and carbohydrate, has an acidity (as citric acid) of 2.2% or less, and has a calorie of 2.5kcal/g to 4.5 kcal/g.

Description

High calorie nutritional composition

Technical Field

The present invention relates generally to high calorie nutritional compositions for supplementing nutrients orally or via a catheter.

Background

In recent years, with the advancement of aging, high calorie nutritional compositions for supplementing nutrients that are often deficient in daily dietary life have been attracting attention, and various nutritional agents have been proposed up to now and are commercially available (for example, see patent document 1).

In particular, it is necessary for elderly people who have a reduced appetite or have swallowing disorders to ingest a small amount of a high calorie nutritional composition to be able to sufficiently supplement energy and to obtain three macronutrients in a well-balanced manner, and furthermore, from the viewpoint of improving quality of life (QOL), ingesters who seek to ingest a high calorie nutritional composition are able to eat deliciously, thereby improving the quality of diet.

However, when these nutritional compositions are made high in calories (particularly, when protein is made high in concentration), if the nutritional compositions are made acidic because the pH is difficult to decrease, there is a concern that: a large amount of acid must be added so that sourness increases, thus causing the ingesting person to eat it inedibly.

Documents of the prior art

Patent document

Patent document 1: japanese laid-open patent publication (Kokai) No. 2015-107075

Disclosure of Invention

Problems to be solved by the invention

The object of the present invention is to provide the following high calorie nutritional composition: can supplement energy sufficiently by intake in a small amount, can obtain three major nutrients in a well-balanced manner, and can be consumed in a good taste by an ingester who ingests a high calorie nutritional composition, thereby improving the quality of diet.

Means for solving the problems

Such an object is achieved by the following inventions (1) to (6).

(1) A high calorie nutritional composition characterized by containing nutrients including protein, lipid, and carbohydrate, and having a calorie of 2.5kcal/mL or more and 4.5kcal/mL or less, wherein the acidity (as citric acid) of the high calorie nutritional composition is 2.2% or less.

(2) The high calorie nutritional composition according to (1) above, wherein the pH is 3.0 or more and 4.0 or less.

(3) The high calorie nutritional composition according to (1) or (2) above, wherein the content of the protein in the high calorie nutritional composition is 5.0g or more and 15.0g or less in 50 mL.

(4) The high calorie nutritional composition according to any one of (1) to (3) above, wherein the content of the lipid in the high calorie nutritional composition is 4.0g or more and 15.0g or less in 50 mL.

(5) The high calorie nutritional composition according to any one of the above (1) to (4), wherein the content of the aforementioned carbohydrate in the high calorie nutritional composition is 12.5g or more and 20.0g or less in 50 mL.

(6) A package comprising the high calorie nutritional composition according to any one of (1) to (5) above and a container filled with the high calorie nutritional composition.

ADVANTAGEOUS EFFECTS OF INVENTION

According to the high calorie nutritional composition of the present invention, energy can be sufficiently supplemented even by a small intake of the high calorie nutritional composition, and three macronutrients can be obtained in a well-balanced manner.

In addition, in the high calorie nutritional composition having a pH of 3.0 or more and 4.0 or less, although sour taste is perceived, by setting the acidity (as citric acid) to 2.2% or less, an ingester who ingests the high calorie nutritional composition can enjoy a good taste while suppressing the sour taste, and thus, the dietary quality can be improved.

In addition, in the package of the present invention, by filling the container with the high calorie nutritional composition of the present invention, the container, that is, the package can be miniaturized.

Detailed Description

Hereinafter, the high calorie nutritional composition of the present invention will be described in detail based on preferred embodiments. The high calorie nutritional composition of the present invention is characterized by containing protein, lipid, and carbohydrate as nutrients, having a pH of 3.0 to 4.0, and a calorie of 2.5kcal/g to 4.5 kcal/g. Thus, even if a small amount of the high calorie nutritional composition is ingested, energy can be sufficiently supplemented, and three macronutrients can be obtained in a well-balanced manner. In addition, in the high calorie nutritional composition having a pH of 3.0 or more and 4.0 or less, by setting the acidity (as citric acid) to 2.2% or less, the ingester who ingests the high calorie nutritional composition can enjoy a good taste while suppressing the feeling of sourness, and thus the dietary quality can be improved.

As described above, the high calorie nutritional composition of the present invention includes protein, lipid, and carbohydrate as nutrients (three major nutrients), and the kind and content of the nutrients are appropriately selected so that the calorie of the high calorie nutritional composition is 2.5kcal/g or more and 4.5kcal/g or less. In addition, in order to make the high calorie nutritional composition having a pH of 3.0 or more and 4.0 or less palatable for the ingesters, the acidity (as citric acid) is 2.2% or less. These nutrients and the like will be explained in turn below.

In the case of the high calorie nutritional composition, which is filled in a container, as described above, the present invention includes protein, lipid, and carbohydrate as nutrients (three major nutrients), and the calorie thereof is 2.5kcal/mL or more and 4.5kcal/mL or less.

These nutrients are explained below in sequence. Proteins are included in high calorie nutritional compositions as nutrients (three major nutrients) for supplying nitrogen sources and amino acids.

The content of protein in the high calorie nutritional composition is preferably about 5.0g to 15.0g in 50mL of the high calorie nutritional composition, and about 5.0g to 10.0g when the pH is about 3.0 to 4.0. Thus, three nutrients can be obtained in a well-balanced manner, and the calorie of the high calorie nutritional composition can be set to 2.5kcal/mL or more and 4.5kcal/mL or less. Therefore, energy can be sufficiently supplemented by a small amount (40mL or more and 60mL or less) of the high calorie nutritional composition being ingested.

In the present specification, the protein may include a low-molecular protein regardless of the degree of polymerization of the amino acid, and may include an amino acid and a peptide which are decomposed products of the protein in addition to the protein.

The protein preferably contains collagen peptide and whey protein.

Whey protein is a mixture of globular proteins separated from whey (whey) remaining when milk is coagulated, and contains soluble components contained in milk.

Examples of the whey protein include commercially available whey proteins, and specifically include WPC550 (manufactured by Fonterra), ENLACT HG (manufactured by Nippon Kagaku), ENLACT CC (manufactured by Nippon Kagaku), PROGEL800 (manufactured by Nippon Kagaku), LACTOCRYSTAL (manufactured by Nippon Kagaku), WPI18855 (manufactured by Fonterra), WPI18822 (manufactured by Fonterra), WPI1895 (manufactured by Fonterra), WPC392 (manufactured by Fonterra), WPC80 (manufactured by Fonterra), WPC7009 (manufactured by Fonterra), WPC164 (manufactured by Fonterra), WPC162 (manufactured by Fonterra), WPC132 (manufactured by Fonterra), and 472C (manufactured by Fonterra).

The collagen peptide is obtained by hydrolyzing collagen derived from animals (mainly pigs, chickens, and fish) with an enzyme or the like to reduce the molecular weight to a weight average molecular weight of preferably 1,000 or more and 8,500 or less, more preferably 1,000 or more and 5,000 or less.

Examples of commercially available products of the Collagen peptide include a porcine-derived Collagen peptide, a chicken-derived Collagen peptide, and a fish-derived Collagen peptide, and specifically include a porcine-derived Collagen (Japanese: ウェルコラーゲン) (manufactured by Nippon New drug Co., Ltd.), SOLUGEL (Nippon Pure Food, Inc.), GELITA SOL NPE (manufactured by NIPPI Co., Ltd.), GELITA SOL NPS (manufactured by NIPPI Co., Ltd.), Marine Collagen NH (manufactured by NIPPONHAM NHAM) derived from a fish Collagen, and C-LAP (manufactured by NIPPONHAM).

In the case where the weight content of the whey protein in the high calorie nutritional composition is 1.0, the weight content of the collagen peptide and the whey protein is preferably 1.0 to 26.0. Thereby, energy can be sufficiently supplemented even by a small intake of the high calorie nutritional composition, and protein, lipid and carbohydrate as three macronutrients are made to have excellent stability to be dispersed in a non-separated manner, so that a stabilized high calorie nutritional composition can be made. In addition, when the weight content of the collagen peptide is less than 1.0, there is a fear that it is difficult to sufficiently supplement energy by ingesting a small amount of the high calorie nutritional composition. In addition, if the weight content of the collagen peptide is more than 26.0, unpleasant flavors such as peculiar smells, astringency, bitterness, etc. may be generated in the high calorie nutritional composition, so that the ingesters who ingest the high calorie nutritional composition may not eat deliciously and the appetite of the ingesters may be reduced, thereby deteriorating quality of life (QOL).

When the weight content of the whey protein is 1.0, the weight content of the collagen peptide is preferably 1.0 or more and 26.0 or less, and more preferably 1.7 or more and 4.3 or less. Thereby, a further stabilization of the high calorie nutritional composition can be achieved.

The protein may include proteins other than collagen peptides and whey proteins, and for example, known proteins such as animal proteins and plant proteins other than collagen peptides and whey proteins may be used.

Examples of the protein include proteins contained in milk and the like other than whey protein, and soybean protein.

More specifically, examples of the protein using milk as a raw material include casein, caseinate, whole milk protein (TMP), and Milk Protein Concentrate (MPC), and examples of the protein using soybean as a raw material include soybean protein, and 1 or 2 or more of these may be used in combination.

Commercially available products such as TMP, MPC, and soybean protein are used, and examples of the commercially available products include MPC80 (manufactured by japan New chemicals co., ltd.), MPC80LR (manufactured by japan New chemicals co., ltd.), magnesium caseinate S (manufactured by japan New chemicals co., ltd.), potassium caseinate S (manufactured by japan New chemicals co., ltd.), sodium caseinate CW (manufactured by japan New chemicals co., ltd.), Proleena 900 (manufactured by nippo corporation), Proleena 700 (manufactured by nippo corporation), Proleena 800 (manufactured by nippo corporation), New Fujipro 3000 (manufactured by nippo corporation), and New Fujipro 1700N (manufactured by nippo corporation).

Examples of the amino acid include essential amino acids such as valine, leucine, isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan, and histidine, and nonessential amino acids such as glycine, alanine, serine, cysteine, asparagine, glutamine, proline, tyrosine, aspartic acid, glutamic acid, and arginine, and 1 or 2 or more of these amino acids may be used in combination.

These amino acids may be in the form of inorganic acid salts (e.g., hydrochloride salts), organic acid salts (e.g., acetate salts), or in the form of in vivo-hydrolysable esters (e.g., methyl esters).

Further, as the peptide, 2 or more of the above amino acids are polymerized via peptide bonds (amide bonds), and 1 or a combination of 2 or more of them can be used. Such a peptide may be any of a dipeptide, a tripeptide, an oligopeptide (a peptide having about 10 amino acids), and a polypeptide (a peptide having several tens to several hundreds of amino acids).

As the peptide, a peptide obtained by subjecting a protein other than collagen to a low molecular weight treatment can be used, and examples thereof include soybean peptide, casein peptide, whey peptide, and the like.

The protein, amino acid, and peptide may be derived from a flavor (flavor).

Lipids are included in high calorie nutritional compositions as nutrients (three major nutrients) that efficiently serve as energy sources.

The content of the lipid in the high calorie nutritional composition is preferably about 4.0g to 15.0g in 50mL of the high calorie nutritional composition, and about 9.0g to 12.5g when the pH is about 3.0 to 4.0. Thus, three nutrients can be obtained in a well-balanced manner, and the calorie of the high calorie nutritional composition can be set to 2.5kcal/mL or more and 4.5kcal/mL or less. Therefore, energy can be sufficiently supplemented by a small amount (40mL or more and 60mL or less) of the high calorie nutritional composition being ingested. When the content of lipid in the high calorie nutritional composition is less than the lower limit value, the function of the skin may be decreased depending on the kind of lipid. If the lipid content is greater than 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 is a lipid that can be ingested by humans, and examples thereof include saturated fatty acids, unsaturated fatty acids, vegetable oils, and animal fats and oils.

Examples of the saturated fatty acid include caprylic acid, capric acid, lauric acid, palmitic acid, and stearic acid, and 1 or 2 or more of them may be used in combination.

Examples of the unsaturated fatty acid include oleic acid, palmitoleic acid, linoleic acid, arachidonic acid, and α -linolenic acid, and 1 kind of them or 2 or more kinds of them in combination can be used.

As the vegetable oil, for example, coconut oil, corn oil, cotton seed oil, olive oil, palm kernel oil, peanut oil, rapeseed oil, safflower oil (safflower oil), sesame oil, soybean oil, sunflower seed oil, almond oil, cashew oil, hazelnut oil, macadamia nut oil, Mongolian oil, Japanese apricot seed oil, pine seed oil, pistachio nut oil, walnut oil, cucurbit seed oil, Japanese pumpkin seed oil, watermelon seed oil, millets seed oil (amaranthus oil), apricot oil, apple oil, argan nut oil, avocado oil, babassu oil, moringa oil, salmon butter, sea chestnut seed oil (caphest nut oil), cacao butter, cornus oil, petiolus lupinus oil, coriander seed oil, pseudoMangifera oil (Japanese: ディカ), linseed oil, grape seed oil, hemp seed oil, cotton seed oil, Raman oil (Lalletia oil), Marylaria oil (Marula oil), and Marula oil (Japanese: ディカ), are cited, Meadowfoam seed oil, mustard oil, nutmeg butter, okra oil, papaya oil, perilla oil, brazil nut oil, poppy oil, prunus humilis seed oil, quinoa oil, sunflower oil, rice oil, Royle oil, plukenetia sinensis oil, camellia oil, thistle oil (thistle oil), tomato seed oil, wheat oil, perilla oil, germ oil, coconut oil, peanut oil, and the like, and 1 or 2 or more of them may be used in combination.

Examples of the animal fat and oil include lard (lard) and tallow (vet), and 1 kind of these oils or 2 or more kinds of oils and fats in combination can be used.

The lipid may be used alone or in combination of 2 or more. The lipid may be derived from a seasoning or the like.

Carbohydrates are included in high calorie nutritional compositions as nutrients for supplying monosaccharides (three macronutrients).

The content of carbohydrates in the high calorie nutritional composition is preferably about 12.5g to 20.0g in 50mL of the high calorie nutritional composition, and about 16.0g to 20.0g when the pH is about 3.0 to 4.0. Thus, three nutrients can be obtained in a well-balanced manner, and the calorie of the high calorie nutritional composition can be set to 2.5kcal/mL or more and 4.5kcal/mL or less. Therefore, energy can be sufficiently supplemented by the intake of a small amount (40mL or more and 60mL or less) of the high calorie nutritional composition, that is, by the intake of the high calorie nutritional composition filled in the package. When the content of carbohydrates in the high-calorie nutritional composition is less than the lower limit value, there is a concern that sufficient calories cannot be obtained depending on the type of carbohydrates. If the carbohydrate content is greater than the upper limit value, the supply of carbohydrates becomes excessive, and diabetes may be induced depending on the type of carbohydrate.

The carbohydrate is not particularly limited as long as it is a carbohydrate that can be absorbed by a living body and becomes an energy source (carbohydrate source), and examples thereof include monosaccharides, disaccharides, and polysaccharides.

Examples of the monosaccharide include glucose (glucose), fructose (fructose), and galactose, and 1 of these may be used or 2 or more of them may be used in combination.

Examples of the disaccharide include sucrose (sucrose), lactose (lactose), maltose (maltose), isomaltose, trehalose, and the like.

Specific examples of the polysaccharide include starch (amylose, amylopectin), dextrin, and the like, and 1 kind or a combination of 2 or more kinds of these can be used, and among them, dextrin is preferable.

Dextrin is a general term for a substance obtained by polymerizing several α -glucoses through glycosidic bonds, and is obtained by hydrolyzing starch. Dextrin is slowly decomposed and absorbed in the small intestine, and thus can prevent a sharp rise in blood sugar. In addition, the use of dextrin can reduce the osmotic pressure of the high calorie nutritional composition and prevent osmotic diarrhea. As the dextrin, any of a high-molecular dextrin having a high polymerization degree of α -glucose and a low-molecular dextrin having a low polymerization degree of α -glucose can be used, but a high-molecular dextrin which can further lower the osmotic pressure is preferably used. The low-molecular dextrin is also called maltodextrin, and is usually obtained by polymerizing 3 to 5 pieces of α -glucose.

The dextrin can be prepared by itself, or can be a commercially available product. In the case of preparing dextrin, it can be prepared by hydrolyzing a known starch, for example, starch contained in corn, waxy corn, wheat, rice, glutinous rice, waxy sorghum, beans (broad bean, mung bean, red bean, etc.), potato, sweet potato, tapioca, etc., by a known method. On the other hand, examples of commercially available dextrin include TK-16 (manufactured by Songu chemical Co., Ltd.), Sandec #300 (manufactured by Sanko starch industries Co., Ltd.), Sandec #250 (manufactured by Sanko starch industries Co., Ltd.), Sandec #150 (manufactured by Sanko starch industries Co., Ltd.), and the like.

The above carbohydrates may be used alone or in combination of 2 or more. The carbohydrate may be derived from a seasoning or the like.

Among such carbohydrates, the present invention preferably contains a low-molecular-weight carbohydrate having a low degree of polymerization, i.e., a monosaccharide or a disaccharide, or a low-molecular-weight polysaccharide such as a low-molecular-weight dextrin. Thereby, the compatibility of the carbohydrate in the high calorie nutritional composition becomes high, and thus even if the content of the carbohydrate in the high calorie nutritional composition becomes high to the aforementioned range, the carbohydrate can be fused in the high calorie nutritional composition. Therefore, the generation of the aggregates and precipitates of the carbohydrates in the high calorie nutritional composition can be surely suppressed or prevented, and the high calorie nutritional composition can be made into a high calorie nutritional composition in which the carbohydrates are uniformly dispersed.

In the high calorie nutritional composition, vitamins may be contained as nutrients in addition to the aforementioned nutrients of protein, lipid, and carbohydrate (three macronutrients).

The vitamins are not particularly limited, and various vitamins such as vitamin a, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, niacin, pantothenic acid, vitamin B6, biotin, folic acid, vitamin B12, vitamin C, and carnitine may be used alone or in combination of 2 or more.

It is noted that preferred amounts of the various vitamins per 50mL of the high calorie nutritional composition are as follows.

Vitamin A: preferably 0 to 1500. mu.g, more preferably 10 to 125. mu.g

Vitamin D: preferably 0.05 to 25. mu.g, more preferably 0.05 to 2.5. mu.g

Vitamin E: preferably 0.1 to 400mg, more preferably 0.1 to 2.5mg

Vitamin K: preferably 0.25 to 500. mu.g, more preferably 1 to 25. mu.g

Vitamin B1: preferably 0.005 to 5.0mg, more preferably 0.05 to 1.5mg

Vitamin B2: preferably 0.005 to 5.0mg, more preferably 0.025 to 1.5mg

Nicotinic acid: preferably 0.05 to 15mgNE, more preferably 0.25 to 3mgNE

Pantothenic acid: preferably 0.05 to 2.8mg, more preferably 0.1 to 1.5mg

Vitamin B6: preferably 0.005 to 3.0mg, more preferably 0.05 to 1.5mg

Biotin: preferably 0.05 to 50 μ g, more preferably 0.5 to 10 μ g

Folic acid: preferably 0.5 to 500. mu.g, more preferably 5 to 50. mu.g

Vitamin B12: preferably 0.005 to 5. mu.g, more preferably 0.1 to 1.5. mu.g

Vitamin C: preferably 0.5 to 100mg, more preferably 2.5 to 50mg

Carnitine: preferably 0.5 to 150mg, more preferably 5 to 35mg

The lower limit and the upper limit of the preferred range and the more preferred range of each vitamin include the respective numerical values.

In addition, as for the high calorie nutritional composition, minerals may be contained as nutrients in addition to the aforementioned nutrients (three major nutrients) containing proteins, lipids and carbohydrates.

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 2 or more.

It is noted that preferred amounts of various minerals per 50mL of the high calorie nutritional composition are as follows.

Sodium: preferably 25 to 150mg, more preferably 50 to 95mg

Calcium: preferably 5 to 100mg, more preferably 15 to 50mg

Phosphorus: preferably 0.5 to 175mg, more preferably 12.5 to 75mg

Magnesium: preferably 0.5 to 37.5mg, more preferably 5 to 25mg

Potassium: preferably 0.5 to 175mg, more preferably 12.5 to 90mg

The lower limit and the upper limit of the preferred range and the more preferred range for each mineral matter include the respective numerical values.

In addition, the high calorie nutritional composition may contain trace elements as nutrients in addition to the aforementioned nutrients of protein, lipid and carbohydrate (three macronutrients).

The trace elements are 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 or in combination of 2 or more.

It is noted that preferred amounts of various trace elements per 50mL of the high calorie nutritional composition are as follows.

Iron: preferably 0.05 to 27.5mg, more preferably 0.5 to 5.0mg

Copper: preferably 0.005 to 0.5mg, more preferably 0.03 to 0.3mg

Chlorine: preferably 0.5 to 175mg, more preferably 12.5 to 90mg

Iodine: preferably 0.05 to 500. mu.g, more preferably 0.5 to 50. mu.g

Manganese: preferably 0.005 to 5.0mg, more preferably 0.05 to 1.0mg

Selenium: preferably 0.05 to 225. mu.g, more preferably 0.5 to 17.5. mu.g

Zinc: preferably 0.05 to 10mg, more preferably 0.5 to 5mg

Chromium: preferably 0.05 to 15. mu.g, more preferably 0.5 to 10. mu.g

Molybdenum: preferably 0.05 to 15. mu.g, more preferably 0.5 to 10. mu.g

The lower limit and the upper limit of the preferable range and the more preferable range of each trace element include the respective numerical values.

In the present invention, the high calorie nutritional composition containing such nutrients as described above may have a caloric content of 2.5kcal/mL or more and 4.5kcal/mL or less, preferably 3.0kcal/mL or more and 4.3kcal/mL or less, and more preferably 3.5kcal/mL or more and 4.1kcal/mL or less when the pH is 3.0 or more and 4.0 or less. When the calorie in the high calorie nutritional composition is less than 2.5kcal/mL, the high calorie cannot be taken in a small volume. When the calorie in the high calorie nutritional composition is greater than 4.5kcal/mL, the nutrients are not easily dissolved. Thus, even when a small amount (40mL or more and 60mL or less) of the high calorie nutritional composition is ingested, energy can be sufficiently supplemented. That is, the total amount of the high calorie nutritional composition (liquid diet) that can be obtained as an auxiliary nutrition for a meal by an elderly person who has reduced appetite or has a swallowing disorder under the supervision of a nurse, a caregiver, or the like in a hospital or a nursing facility is usually less than 100 mL. Therefore, by setting the amount of heat to be charged in the container to 40mL to 60mL, and by taking the high calorie nutritional composition from the package as an auxiliary nutrient for a meal among three meals, i.e., breakfast, chinese and dinner, it is possible to obtain energy of 200kcal to 1000kcal, preferably 300kcal to 900kcal, and more preferably 400kcal to 800 kcal. Thus, by ingesting the high calorie nutritional composition through three meals, the shortfall in the amount of energy that an elderly would expect to harvest in 1 day can be met.

In the present invention, the high calorie nutritional composition may have a viscosity of 3,500mPa · s or more and 22,000mPa · s or less at 25 ℃, and preferably 5,000mPa · s or more and 20,000mPa · s or less. When the viscosity of the high calorie nutritional composition is less than the lower limit value, there is a possibility that reflux pneumonia or diarrhea is induced. When the viscosity of the high calorie nutritional composition is higher than the above upper limit value, there is a possibility of stickiness at the time of ingestion. By setting the aforementioned viscosity within the above range, the viscosity of the high calorie nutritional composition can be set within a range suitable for liquid diet. Therefore, even in the case where the high calorie nutritional composition is ingested by an elderly person whose appetite is reduced or who is accompanied by dysphagia, the high calorie nutritional composition can be easily obtained (consumed) by oral administration. In addition, the ingester can easily discharge the high calorie nutritional composition through a discharge port provided in a container described later with one hand, and can obtain (eat) the high calorie nutritional composition by oral administration. In addition, protein, lipid and carbohydrate as three major nutrients can be made to have excellent stability, and dispersed in a high calorie nutritional composition in a non-separated state, and a stabilized high calorie nutritional composition can be made.

In the present invention, the pH is preferably 3.0 or more and 4.0 or less, and the acidity (as citric acid) is preferably 2.2% or less, more preferably 1.9% or less.

In the case where the pH in the high calorie nutritional composition is less than 3.0, there is a fear that sourness is strongly felt and thus flavor is impaired. When the pH in the high calorie nutritional composition is more than 4.0, the possibility of microorganisms such as fungi to propagate is high, and thus there is a fear that the safety as food cannot be secured. In addition. When the acidity (as citric acid) is more than 2.2%, there is a fear that sourness is strongly felt and flavor is impaired.

That is, the high calorie nutritional composition can be stabilized for a long period of time by the pH and the acidity, and the high calorie nutritional composition can be consumed by an ingestor in a state where the ingestor does not feel strong sour taste.

The adjustment of the pH and the acidity can be performed by using a pH adjuster and an acidulant.

The pH adjuster is not particularly limited, and citric acid, gluconic acid, malic acid, phytic acid, fumaric 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 2 or more.

The acidulant is not particularly limited, and examples thereof include acetic acid, citric acid, succinic acid, lactic acid, malic acid, tartaric acid, gluconic acid, phosphoric acid, phytic acid, and fumaric acid. These sour agents may be used alone or in combination of 2 or more.

Specific examples of the pH adjuster and/or the sour agent include: citric acid alone or in combination with any one or more of phytic acid, gluconic acid, sodium fumarate and malic acid.

Acidity (as citric acid) means the content of organic acids such as citric acid, malic acid, phytic acid, gluconic acid, etc. contained in the high calorie nutritional composition. The amount of the acid was measured by neutralization with sodium hydroxide, and the amount was expressed by a mass percentage concentration in terms of equivalent amount of citric acid.

In addition, as for the high calorie nutritional composition, it is preferable to contain an emulsifier in addition to the nutrients including the aforementioned three macronutrients.

Thereby, the compatibility of the protein with lipids and carbohydrates in the high calorie nutritional composition becomes higher. Therefore, even if the contents of protein, lipid and carbohydrate in the high calorie nutritional composition respectively become high to the aforementioned ranges, the protein, lipid and carbohydrate can be fused in the high calorie nutritional composition. Therefore, the high calorie nutritional composition can be made into a high calorie nutritional composition in which protein, lipid, and carbohydrate are uniformly dispersed and emulsified.

The emulsifier is not particularly limited, and examples thereof include fatty acid esters such as organic acid monoglyceride, polyglycerol ester, sucrose fatty acid ester, sorbitan fatty acid ester and propylene glycol fatty acid ester, polysorbate, polyglycerol condensed ricinoleate, diacylglycerol, waxes, sterol esters and phospholipid, and 1 or 2 or more of them may be used in combination. Among them, one of the organic acid monoglyceride and polyglycerol ester is preferably contained, and more preferably both of them are contained. In addition, when both the organic acid monoglyceride and the polyglycerol ester are contained as the emulsifier, the content of the organic acid monoglyceride and the polyglycerol ester is preferably set to 0.25g/50mL or more and 0.75g/50mL or less, more preferably about 0.65g/50mL, and the content of the polyglycerol ester is preferably set to 0.15g/50mL or more and 0.4g/50mL or less, more preferably about 0.35g/50mL, in the high calorie nutritional composition. By selecting the above-mentioned substances as the emulsifier and further setting the content thereof as described above, the above-mentioned effects can be more remarkably exhibited. In addition, in the case where the organic acid monoglyceride in the high calorie nutritional composition is less than 0.25g/50mL, depending on the kind of nutrients contained in the high calorie nutritional composition, there is a concern that the emulsification system is unstable, and the water layer is separated from the oil layer. When the organic acid monoglyceride in the high calorie nutritional composition is more than 0.75g/50mL, there is a possibility that the emulsion system is broken due to an excessive amount of the organic acid monoglyceride depending on the kind of the nutrient contained in the high calorie nutritional composition. When the polyglycerol ester in the high-calorie nutritional composition is less than 0.15g/50mL, the emulsion system may be unstable depending on the kind of nutrients contained in the high-calorie nutritional composition, and the water layer may be separated from the oil layer. When the organic acid monoglyceride in the high calorie nutritional composition is more than 0.4g/50mL, there is a possibility that the emulsion system is broken due to an excessive amount of the organic acid monoglyceride depending on the kind of the nutrient contained in the high calorie nutritional composition.

The organic acid monoglyceride is not particularly limited, and commercially available products can be used, and specifically, examples thereof include Poem W-60 (manufactured by Rigaku Co., Ltd.), Poem G-002 (manufactured by Rigaku Co., Ltd.), and Poem B-10 (manufactured by Rigaku Co., Ltd.). The polyglycerin ester is also not particularly limited, and commercially available products can be used, and specifically, Poem J-0381V (manufactured by Rigaku corporation), Poem J-0281V (manufactured by Rigaku corporation) and the like can be mentioned.

In addition, the high calorie nutritional composition preferably contains fermented milk in addition to the nutrients of the three nutrients described above.

Here, as for the high calorie nutritional composition, since it is preferable to include a nutrient containing protein, lipid and carbohydrate at a high concentration as in the above-described content, and it is preferable to reduce the molecular weight of the nutrient containing protein and carbohydrate as described above, there is a tendency that the high calorie nutritional composition has a peculiar odor, astringent taste, bitter taste and the like.

By incorporating fermented milk in such a high calorie nutritional composition, unpleasant flavors such as peculiar odor, astringent taste, bitter taste and the like can be reduced. Thus, an increase in appetite of the ingester consuming the high calorie nutritional composition may be achieved.

The content of the fermented milk in the high calorie nutritional composition is preferably 0.5g/50mL or more and 1.5g/50mL or less, and more preferably 0.65g/50mL or more and 0.9g/50mL or less. When the fermented milk in the high calorie nutritional composition is less than the above upper limit value, depending on the kind of the nutrient contained in the high calorie nutritional composition, bitterness may be strongly felt and flavor may be impaired. When the fermented milk in the high calorie nutritional composition is larger than the lower limit value, depending on the kind of the nutrient contained in the high calorie nutritional composition, sweetness and sourness may be strongly perceived, and the flavor may be impaired. By setting the content of the fermented milk within the above range, the above effects can be more remarkably exhibited.

In the present specification, the fermented milk refers to a substance obtained by fermenting milk or a substance containing a skim milk solid component equivalent or more to that of milk, which is produced by producing lactic acid with a microorganism such as lactic acid bacteria or yeast.

Therefore, the fermented milk is not particularly limited as long as it is obtained by fermenting milk or a material containing a skim milk solid component equivalent to or more than that of milk, and examples thereof include ハネピス JPJ (trade name, manufactured by ocean spice corporation), fermented milk FM-J (manufactured by ocean spice corporation), a sugar-free fermented milk base material (manufactured by collaborative milk corporation), and a sugar-added fermented emulsion (manufactured by collaborative milk corporation), in addition to commercially available yogurt.

In addition, the high calorie nutritional composition may also contain flavoring.

Thereby, a further improvement of the flavour of the high calorie nutritional composition may be achieved, thus leading to a further improvement of the appetite of the ingesters consuming the high calorie nutritional composition.

In the present specification, "flavor" means a substance added to impart flavor and taste to a high calorie nutritional composition, and includes substances generally sold as "flavor", substances sold as "extract", "powder flavor", and "liquid flavor", and 1 or 2 or more of them may be used in combination.

The content of the seasoning in the high calorie nutritional composition is preferably set to a level of 0.05g to 1.75g, more preferably 0.2g to 1.5g, in 50mL of the high calorie nutritional composition. Thus, the effect obtained by adding the seasoning to the high calorie nutritional composition can be more remarkably exerted.

In the high-calorie nutritional composition, the kind of the seasoning is not particularly limited, and examples thereof include seasonings such as a vegetable soup flavor such as a tomato flavor, a fruit juice flavor such as an apple flavor, a yogurt flavor, a japanese soup flavor (bonito and kelp), a cream stew flavor, a beef stew flavor, a curry flavor, a miso juice flavor, a pork soup flavor, a clam soup flavor, or a stretched noodle flavor (miso, pig bone, soy sauce). The seasoning may be a commercially available soup or soup powder.

The high calorie nutritional composition may further contain polyglutamic acid, glucosamine, fucoidan, collagen, hyaluronic acid, dietary fiber, oligosaccharide, etc. as functional ingredients.

These functional components exert various functions such as a salivary secretion promoting action, a calcium absorption promoting action, a moisturizing action, elimination of helicobacter pylori, protection/repair promotion of gastric mucosa, improvement of endurance, reduction of plasma cholesterol, improvement of blood glucose response, improvement of large intestine function, and prevention of large intestine cancer.

The dietary Fiber is not particularly limited, and examples thereof include insoluble dietary fibers such as cellulose, hemicellulose, lignin, insoluble pectin, chitin, chitosan, psyllium seed coat, and low molecular weight sodium alginate, and water-soluble dietary fibers such as water-soluble pectin, guar gum, konjac mannan, glucomannan, alginic acid, agar, chemically modified polysaccharides, polydextrose, indigestible oligosaccharides, maltose, inulin, carrageenan, wheat bran, and indigestible dextrin (e.g., Pine Fiber C), and guar gum decomposition products, and may be used alone or in combination of 2 or more kinds thereof. It is noted that the content of dietary fiber in the high calorie nutritional composition may be appropriately adjusted according to the subject to whom the high calorie nutritional composition is applied, and the like.

The high calorie nutritional composition may also further comprise other known ingredients such as health functional ingredients, food additives, stabilizers, and the like.

The health functional component is a component that exerts a certain function on an organism by being ingested.

Examples of such a health-promoting functional component include, but are not particularly limited to, indigestible oligosaccharides, sugar alcohols, Calcium Citrate Malate (CCM), casein phosphopeptides (CPP), chitosan, L-arabinose, guava leaf polyphenols, wheat albumin, fermented soybean extract, diacylglycerol phytosterol, soy isoflavones, and milk-based proteins, and 1 or 2 or more of these components may be used in combination.

Indigestible oligosaccharides are saccharides having a molecular weight not as high as that of polysaccharides (about 300 to 3000) among compounds obtained by glycosidically bonding monosaccharides.

The indigestible oligosaccharide is not decomposed by human digestive enzymes, and a substance decomposable by human digestive enzymes is contained in the above-mentioned carbohydrate. By ingesting such indigestible oligosaccharide, an intestinal tract-regulating effect can be obtained.

Examples of indigestible oligosaccharides include, but are not particularly limited to, xylooligosaccharides, fructooligosaccharides, soybean oligosaccharides, isomaltooligosaccharides, lactulose oligosaccharides, and galactooligosaccharides. These indigestible oligosaccharides may be used alone or in combination of 2 or more. The content of indigestible oligosaccharides in the high calorie nutritional composition may be appropriately adjusted according to the subject to whom the high calorie nutritional composition is applied.

Sugar alcohol is a sugar produced by reducing the carbonyl group of aldose or ketose, and is poorly absorbed from the small intestine into the body, and is not easily converted into heat.

The sugar alcohol is not easily metabolized into acid by oral bacteria, and can prevent dental calculus formation. The sugar alcohol can be used as low calorie sweetener.

The sugar alcohol is not particularly limited, and erythritol, maltose, palatinose, and the like can be mentioned. These sugar alcohols may be used alone or in combination of 2 or more. The content of the sugar alcohol in the high calorie nutritional composition may be appropriately adjusted according to the subject to whom the high calorie nutritional composition is applied, and the like.

Calcium Citrate Malate (CCM) and casein phosphopeptide (CPP) have the functions of promoting calcium absorption and bone formation. These CCM and CPP may be used alone or in combination of 2 or more. In addition, CCM and CPP are preferably used in combination with calcium. It is noted that the content of CCM and CPP in the high calorie nutritional composition may be appropriately adjusted according to the subject who uses the high calorie nutritional composition, and the like.

Regarding the food additive, it is used for a high calorie nutritional composition using addition, mixing, moistening and other methods for the purpose of processing or preserving the high calorie nutritional composition.

Examples of the food additive include zinc gluconate and copper gluconate, ascorbic acid 2-glucoside, cyclodextrin, a preservative, a fungicide, an antioxidant, a colorant, a taste masking agent, a pH adjuster, an acidulant, a flavor, and an antifoaming agent, in addition to the purpose of enhancing nutrition.

Ascorbic acid 2-glucoside is a compound in which glucose is bonded to the hydroxyl group at the 2-position of vitamin C (ascorbic acid) at the α -position, and is a vitamin C derivative having higher stability than usual vitamin C because it is not attacked by oxygen. Vitamin C can be efficiently absorbed by ascorbic acid 2-glucoside. The content of ascorbic acid 2-glucoside can be suitably adjusted according to the subject to whom the high calorie nutritional composition is applied, etc.

Cyclodextrin refers to a cyclic oligosaccharide in which glucose is bonded by a glucoside bond to form a cyclic structure. A cyclodextrin formed from 6 glucose is called α -cyclodextrin, a cyclodextrin formed from 7 glucose is called β -cyclodextrin, and a cyclodextrin formed from 8 glucose is called γ -cyclodextrin. Cyclodextrin has effects in inhibiting allergy, inhibiting blood sugar increase, and emulsifying. The cyclodextrin can be used alone or in combination of 2 or more. The content of cyclodextrin can be suitably adjusted according to the subject to whom the high calorie nutritional composition is applied, etc.

The antioxidant has a function of preventing deterioration caused by oxidation. The antioxidant is not particularly limited, and ascorbic acid and its sodium salt, isoascorbic acid and its sodium salt, and the like can be used. These antioxidants may be used alone, or in combination of 2 or more.

The colorant has the function of making the high calorie nutritional composition aesthetically pleasing. The colorant is not particularly limited, and includes: edible tar pigments (edible red nos. 2, 3, 40, 102, 104, 105, and 106, edible blue nos. 1 and 2, edible yellow nos. 4 and 5, edible green No. 3, and the like), β -carotene, water-soluble annatto, chlorophyll derivatives (chlorophyll a, chlorophyll b, copper chlorophyll, copper sodium chlorophyll, iron sodium chlorophyll, and the like), riboflavin, ferric oxide, titanium dioxide, safflower yellow, cochineal red pigment, gardenia yellow, curcumin, red cabbage pigment, beet red, grape skin pigment, capsaicin, caramel, and the like. These colorants may be used alone or in combination of 2 or more.

The taste masking agent has a function of suppressing, masking, etc., unique astringency derived from raw materials in the high calorie nutritional composition. Examples of taste masking agents include, but are not particularly limited to, saccharin and its sodium salt, xylitol, aspartame, sucralose, acesulfame potassium, dulcin (dulcin), cyclamate (cyclamic acid), neotame, trehalose, erythritol, maltose, palatinose, sorbitol, licorice extract, stevioside, thaumatin, curculin (curculin), and disodium glycyrrhizinate. These taste masking agents may be used alone, or 2 or more kinds may be mixed and used.

The flavoring agent has the function of perfuming and flavoring the high calorie nutritional composition. The flavor is not particularly limited, and examples thereof include acetophenone, α -amyl cinnamic aldehyde, anisaldehyde, benzaldehyde, benzyl acetate, benzyl alcohol, cinnamic aldehyde, cinnamic acid, citral, citronellal, citronellol, decanal, decanol, ethyl acetoacetate, ethyl cinnamate, ethyl decanoate, ethyl vanillin, eugenol, geraniol, isoamyl acetate, isoamyl butyrate, isoamyl phenylacetate, dl-menthol, l-menthol, methyl salicylate, piperonal, propionic acid, terpineol, vanillin, and d-borneol. These flavors may be used alone or in combination of 2 or more.

The stabilizer has a function of improving the mouthfeel of the high calorie nutritional composition and contributing to stabilization of the manufacturing process. As the stabilizer, a commonly used stabilizer can be used. Specific examples thereof include agar, gelatin, cellulose, chitin, dextran, branched dextran, glycogen, inulin, mannan, glucomannan, xylan, pullulan, alginic acid, alginate, carboxymethyl cellulose, hydroxypropyl cellulose, cyclodextrin, furcellaran, modified starch, carrageenan, pectin, locust bean gum, guar gum, decomposed guar gum, xanthan gum, tamarind gum, gum arabic, gellan gum, plant protein, decomposed plant protein, animal protein, decomposed animal protein, and the like. These stabilizers may be used alone, or 2 or more of them may be mixed and used as a stabilizer.

As commercially available products, commercially available products of agar, for example, Utra soluble agar UX-30, Utra soluble agar UX-100, Utra soluble agar UX-200, Utra cold agar AX-30, Utra cold agar AX-100, Utra cold agar AX-200, Utra cold agar BX-30, Utra cold agar BX-100, Utra cold agar BX-200, Utra cold agar カリコリカン (trade names) (all manufactured by Itania food industry Co., Ltd.) and the like can be used, and as commercially available products of Pectin, for example, GENU Pectin YM-150-LJ-TF, GENU Pectin-115-H-J, GEYM-115-LJ, GENU Pectin-150-Pectin, GEN Pectin-150-PcJ-100, GEN Pectin-100, GEN-PcJ, and the like can be mentioned, GENU lectin LM-105AS-J, GENU lectin LM-101AS-JS-J, GENU lectin LM-102AS-J, GENU lectin LM-84AS, GENU lectin LM-104AS-J, and GENU lectin LM-104AS-FS-J (all manufactured by CP Kelco).

The stabilizer may also have the aforementioned function as a dietary fiber. The content of the stabilizer is appropriately adjusted by taking the taste, stability and the like into consideration.

Here, in the case where the high calorie nutritional composition includes dietary fiber as a functional ingredient and a stabilizer, it preferably includes agar. By including agar in the high calorie nutritional composition in this way, it is possible to exert functions as a dietary fiber and a stabilizer, and it is relatively easy to set the viscosity of the high calorie nutritional composition at 25 ℃ in the above range, that is, 3,500mPa · s or more and 22,000mPa · s or less, preferably 5,000mPa · s or more and 17,500mPa · s or less.

In this case, the content of agar in the high calorie nutritional composition is preferably 0.025g or more and 0.16g or less, and more preferably 0.06g or more and 0.15g or less, in 50 mL. Thereby, the viscosity of the high calorie nutritional composition at 25 ℃ can be set within the aforementioned range more reliably.

Furthermore, in case the high calorie nutritional composition comprises agar, the high calorie nutritional composition preferably contains carbohydrates (polysaccharides), dietary fibers and pectin as a stabilizer. Thereby, the viscosity of the high calorie nutritional composition at 25 ℃ can be set within the aforementioned range more reliably. In this case, the content of pectin in the high calorie nutritional composition is preferably set to 0.025g or more and 0.15g or less, and more preferably 0.05g or more and 0.1g or less, in 50 mL. This can more remarkably exhibit the above-described effects.

Examples of other additives include enzymes such as α -amylase, β -amylase, glucoamylase, glucose isomerase, trehalose-producing enzyme, trehalose-releasing enzyme and glutaminase, and yeast. The content of the above-mentioned other additives can be appropriately adjusted according to the subject to whom the high calorie nutritional composition is applied, etc.

It is noted that the high calorie nutritional composition as described above may be manufactured by known methods.

The high calorie nutritional composition of the present invention can be produced, for example, by continuously sterilizing and then filling the container with the high calorie nutritional composition. That is, the production of a product is realized by forming a package (package of the present invention) having a high calorie nutritional composition subjected to continuous sterilization and a container filled with the high calorie nutritional composition.

The method of continuous sterilization is not particularly limited, and examples thereof include ultra high temperature instantaneous (UHT) sterilization, hot water sterilization, batch sterilization, and a combination thereof.

The container filled with the high calorie nutritional composition is not particularly limited, and known containers can be used, and examples of the container include tetra pak (tetra pak), a paper beverage can, a glass container, a metal can, an aluminum bag (aluminum pouch), and a plastic container. Among them, an aluminum bag or a plastic container is preferably used.

The high calorie nutritional composition of the present invention is filled in an amount of 40mL or more and 60mL or less, preferably 45mL or more and 55mL or less, and more specifically, preferably 50 mL. Therefore, for example, in three meals, breakfast, chinese meal, and dinner, the high calorie nutritional composition filled in the container is obtained from the package, and thereby energy of 200kcal to 1000kcal can be obtained. Therefore, the pack-based high calorie nutritional composition is ingested through three meals, so that a shortage in the amount of energy that an elderly person desires to obtain in 1 day can be satisfied.

Furthermore, as described above, the high calorie nutritional composition may be used for enteral nutrients administered enterally via a PEG tube or the like, in addition to liquid foods taken orally.

The high calorie nutritional composition and the package of the present invention have been described above based on preferred embodiments, but the present invention is not limited thereto. For example, the various nutrients contained in the high calorie nutritional composition of the present invention may be replaced with any substances that can perform the same function, or substances having any function may be added.

Examples

The present invention will be specifically described below with reference to examples, but the present invention is not limited thereto.

(example 1)

The preparation method when 930L was added is described below. The blending amounts of the respective raw materials are shown in table 1.

190kg of prepared water was measured and heated to 80 ℃ or higher by a hot water bath. Then, the antifoaming agent, ferric citrate, agar, pectin, dextrin, potassium chloride, purified salt, collagen peptide, polyglycerol ester, zinc gluconate, copper gluconate, selenium-containing yeast, manganese-containing yeast, molybdenum-containing yeast, chromium-containing yeast, kelp mineral, sweetener, L-carnitine, fermented milk, and granulated sugar were dissolved sufficiently, and then cooled to 68 ℃ to add whey protein.

To this solution was mixed a dispersion obtained by mixing vegetable mixed oil, medium-chain fatty acid, organic acid monoglyceride, fat-soluble vitamin mixture (mix), vitamin K2 oil, and perfume at 68 ℃. Further, magnesium sulfate, tricalcium phosphate, citric acid (crystal), phytic acid 50%, gluconic acid 50%, a water-soluble vitamin mixture, vitamin C, and nicotinic acid amide were added in this order and stirred. Hot water was added until the total amount became 930L, and the mixture was dissolved and dispersed until a uniform state was obtained.

The obtained solution was homogenized, 50mL of the homogenized solution was filled into aluminum bags with pipettes (suction nozzles) for 1 piece, and then sterilized at 90 ℃ for 10 minutes. After the sterilization treatment, the resulting product is cooled to produce a package filled with a high calorie nutritional composition (high concentration nutritional composition).

TABLE 1

In the obtained nutritional composition, the protein content was 7.0g/50mL (the collagen peptide concentration was 5.0g/50mL, the whey protein concentration was 2.0g/50mL), the carbohydrate content was 18.7g/50mL, the lipid content was 10.8g/50mL, and the calorie content was 4.0 kcal/mL.

Next, the properties of the obtained nutritional composition were observed, and various physical properties were evaluated. The evaluation method is as follows.

(1) Uniformity: after filtering through a 50-mesh sieve, the residue state of the sample was visually checked, and the evaluation was performed according to the following criteria.

Very good: without residue

X: with residues

(2) pH: the nutritional composition was allowed to stand at 25 ℃ for 24 hours, and then measured for pH using a pH meter, METTLER TOLEDO MP220 (manufactured by METTLER TOLEDO Co., Ltd.).

(3) Stability: approximately 50mL of the nutritional composition was added to a 50mL centrifuge tube, observed after standing, and evaluated according to the following criteria.

Very good: without separation

Good: some separation due to water separation was found

X: separation into two layers due to water separation, or coagulation of agar

(4) Acidity (as citric acid): acidity (as citric acid) was determined by neutralization titration.

(5) Sour taste: sourness felt by functional examiners (5 male and female people aged 30 to 60) who eat the nutritional composition was evaluated according to the following 3-stage evaluation criteria.

Very good: the commercial grapefruit juice has sour taste, and is easy to eat

Good: the commercial vinegar beverage is sour to the extent that it feels slightly sour, but is easy to eat

X: the commercial concentrated reduced lemon juice has a sour taste of 100% and a strong sour taste, and is difficult to eat directly.

The obtained nutritional composition had a uniformity of "verygood", a pH of 3.8, a stability of "verygood", an acidity of 19%, and an acidity of "verygood". The results are shown in Table 2.

(example 2)

In example 2, the same preparation method as in example 1 was repeated except that the loading of citric acid (crystals) was changed to 4.84kg/930L, the loading of phytic acid 50% was changed to 6.60kg/930L, the loading of gluconic acid 50% was changed to 2.64kg/930L, the loading of monosodium fumarate was changed to 1.54kg/930L, and the loading of malic acid was changed to 0 (not compounded), to obtain a nutritional composition. The obtained nutritional composition had a caloric content of 4.0kcal/mL, a uniformity of "very good", a pH of 3.8, a stability of "very good", an acidity of 1.7%, and a sour taste of "very good". The results are shown in Table 2.

(example 3)

In example 3, the same preparation method as in example 1 was repeated except that the loading of citric acid (crystals) was changed to 6.05kg/930L, the loading of phytic acid 50% was changed to 9.57kg/930L, the loading of gluconic acid 50% was changed to 0 (no loading), the loading of monosodium fumarate was changed to 1.54kg/930L, and the loading of malic acid was changed to 3.63kg/930L to obtain a nutritional composition. The obtained nutritional composition had a caloric content of 4.0kcal/mL, a uniformity of "very good", a pH of 3.8, a stability of "very good", an acidity of 1.8%, and a sour taste of "very good". The results are shown in Table 2.

(example 4)

In example 4, a nutritional composition was obtained by repeating the same preparation method as in example 1 except that the loading of citric acid (crystals) was changed to 12.1kg/930L, the loading of phytic acid 50% was changed to 0 (not loaded), the loading of gluconic acid 50% was changed to 0 (not loaded), the loading of monosodium fumarate was changed to 0 (not loaded), and the loading of malic acid was 7.26 kg/930L. The obtained nutritional composition had a caloric content of 4.0kcal/mL, a uniformity of "very good", a pH of 3.7, a stability of "very good", an acidity of 2.1%, and a sour taste of "good". The results are shown in Table 3.

(example 5)

In example 5, the same preparation method as in example 1 was repeated except that the loading of citric acid (crystals) was changed to 12.1kg/930, the loading of phytic acid 50% was changed to 0 (not loaded), the loading of gluconic acid 50% was changed to 0 (not loaded), the loading of monosodium fumarate was changed to 1.54kg/930L, and the loading of malic acid was changed to 7.26kg/930L, to obtain a nutritional composition. The obtained nutritional composition had a caloric content of 4.0kcal/mL, a uniformity of "very good", a pH of 3.7, a stability of "very good", an acidity of 2.2%, and a sour taste of "good". The results are shown in Table 3.

Comparative example 1

In comparative example 1, a nutritional composition was obtained by repeating the same preparation method as in example 1 except that the loading of citric acid (crystals) was changed to 20.5kg/930L, the loading of phytic acid 50% was changed to 0 (not loaded), the loading of gluconic acid 50% was changed to 0 (not loaded), the loading of monosodium fumarate was changed to 0 (not loaded), and the loading of malic acid was changed to 0 (not loaded). The obtained nutritional composition had a caloric content of 4.0kcal/mL, a uniformity of "very good", a pH of 3.7, a stability of "very good", an acidity of 2.3%, and an acidity of "poor". The results are shown in Table 3.

TABLE 2

TABLE 3

As is clear from the above, in the high calorie nutritional composition having a pH of 3.0 or more and 4.0 or less, in each example, when the acidity (as citric acid) is 2.2% or less, the sour taste can be suppressed and the ingested person can eat the composition deliciously, as compared with each comparative example.

Claims

1. A high calorie nutritional composition characterized by containing nutrients including protein, lipid, and carbohydrate, and having a calorie of 2.5kcal/mL or more and 4.5kcal/mL or less, wherein the acidity (as citric acid) of the high calorie nutritional composition is 2.2% or less.

2. The high calorie nutritional composition of claim 1 having a pH of 3.0 or more and 4.0 or less.

3. A high calorie nutritional composition according to claim 1 or 2, wherein with respect to the content of the protein in the high calorie nutritional composition, 5.0g or more and 15.0g or less in 50 mL.

4. A high calorie nutritional composition according to any one of claims 1 to 3, wherein the content of the lipid in the high calorie nutritional composition is 4.0g or more and 15.0g or less in 50 mL.

5. A high calorie nutritional composition according to any one of claims 1 to 4, wherein the amount of carbohydrate in the high calorie nutritional composition is 12.5g or more and 20.0g or less in 50 mL.

6. A package comprising the high calorie nutritional composition according to any one of claims 1 to 5 and a container filled with the high calorie nutritional composition.