Nutritional composition

Abstract

An object of the present technology is to provide a nutritional composition that is easily absorbed and has excellent emulsion stability . 【Solution】 The present technology provides a nutritional composition comprising a protein hydrolyzate and a lipid, wherein the lipid contains at least steari c acid, and the proportion of stearic acid content in the total fatty acid content of the lipid is 7.2% by mass or more. The nutritional composition may further contain palmitic acid as the lipid , and the proportion of palmitic acid content in the total fatty acid content of the lipid may be 11.7% by mass or more. The lipid contains an n-6 fatty acid, and the proportion of the n-6 fatty acid content in the total fatty acid content of the lipid may be 11.6% by mass or less.

Description

[Technical Field]

[0001] The present technology relates to a nutritional composition, and particularly relates to a nutritional composition containing a protein hydrolyzate. [Background Art]

[0002] Patients in the acute phase such as after surgery, patients with diarrhea, etc. often have reduced digestive and absorptive capacity . Liquid diets are sometimes used for nutritional supplementation for patients with reduced digestive and absorptive capacity. Examples of liquid foods include elemental liquid diets and semi-elemental liquid diets, which differ in the nitrogen source contained therein. An elemental liquid diet is a liquid diet in which the nitrogen source contained is peptides (particularly low molecular weight peptides) and / or amino acids. On the other hand, semi-elemental liquid diets contain protein as a nitrogen source.

[0003] Liquid diets often contain lipids. Several proposals have been made for liquid diets containing lipids. For example, the following Patent Document 1 discloses "a nutritional composition for ketogenic diets, containing an oil and fat containing a fatty acid having 8 to 12 carbon atoms, and a soybean protein hydrolyzate." [Prior Art Documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Unexamined Patent Publication No. 2020-092691 [Summary of the Invention] [Problem to be Solved by the Invention]

[0005] Elemental liquid diets can be absorbed without undergoing the digestion process, and are easier to absorb than semi-elemental liquid diets. However, protein contained as a nitrogen source in elemental liquid diets Protein hydrolysates have weaker emulsifying properties compared to undigested proteins. Therefore, protein hydrolysates Digestive liquid foods containing this substance are prone to problems with emulsification stability, for example, when heat-sterilized. Separation is more likely to occur when combined.

[0006] Furthermore, liquid diets often contain lipids, for example, to supplement essential fatty acids or regulate energy. Yes. Lipids also affect emulsification stability. For example, to increase the energy per unit amount, etc. When the lipid content is increased for a specific purpose, problems related to emulsification stability are likely to occur.

[0007] Based on the above, this technology provides a nutritional composition that is easily absorbed and has excellent emulsification stability. The purpose is to do so. [Means for solving the problem]

[0008] The present inventors have found that a specific nutritional composition is easily absorbed and has excellent emulsification stability. I found it.

[0009] In other words, this technology provides the following: [1] Contains protein hydrolysates and lipids, The aforementioned lipid includes at least stearic acid, and accounts for a proportion of the total fatty acid content of the aforementioned lipid. A nutritional composition having a stearic acid content of 7.2% by mass or more. [2] The lipid further comprises palmitic acid, The proportion of palmitic acid in the total fatty acid content of the aforementioned lipid is 11.7% by mass or less. The nutritional composition described in [1] above. [3] The lipids include n-6 fatty acids, The ratio of the content of n-6 fatty acids to the total fatty acid content of the aforementioned lipid is 11.6%. A nutritional composition according to [1] or [2], wherein the amount is % or less. [4] The content of the lipid is 1 g or more and 8 g or less per 100 kcal of the nutritional composition , according to any one of [1] to [3]. [5] The protein hydrolyzate is a milk protein hydrolyzate, according to any one of [1] to [4] the nutritional composition according to any one of the preceding claims. [6] The protein hydrolyzate comprises a casein hydrolyzate and a whey protein hydrolyzate, [1 the nutritional composition according to any one of [1] to [5]. [7] A mass ratio of the content of the casein hydrolyzate to the whey protein hydrolyzate is 10:90 to 90:10, the nutritional composition according to [6]. [8] The content of the protein hydrolyzate is 1 g or more per 100 kcal of the nutritional composition and 15 g or less, the nutritional composition according to any one of [1] to [7]. [9] A proportion of saturated fatty acid content relative to the total fatty acid content of the lipid is 56.0% by mass or more, the nutritional composition according to any one of [1] to [8].

[10] A proportion of unsaturated fatty acid content relative to the total fatty acid content of the lipid is 42.0% by mass or less, the nutritional composition according to any one of [1] to [9].

[11] The nutritional composition is in liquid form, the nutritional composition according to any one of [1] to

[10] .[

[12] The viscosity of the nutritional composition is 50 mPa·s or less, according to any one of [1] to

[11] the nutritional composition described in one of the above. Effects of the Invention

[0010] The nutritional composition of the present technology contains a protein hydrolyzate, so it is excellent in absorbability, and further it is excellent in emulsion stability despite containing a protein hydrolyzate. For example, the nutritional composition of the present technology is less prone to separation even when subjected to a heat sterilization step. Note that the effects of the present technology are not limited to those described herein, and may be any of those described in this specification disclosed herein.

Mode for Carrying Out the Invention

[0011] Preferred embodiments of the present technology are described below. It should be understood that the present technology is not limited to the following preferred embodiments, and can be freely modified within the scope of the present technology.

[0012] The nutritional composition of the present technology comprises a protein hydrolyzate and a lipid. The nutritional composition comprises, as the lipid, at least stearic acid, and the proportion of stearic acid content to the total fatty acid content of the lipid is 7.2 mass% or more. The nutritional composition of the present technology contains a protein hydrolyzate, and is therefore easily absorbed. In addition, such a fatty acid composition can improve the emulsion stability of the nutritional composition containing the protein hydrolyzate. For example, such a fatty acid composition can prevent separation when the nutritional composition is subjected to heat sterilization. a fatty acid composition can prevent separation when the nutritional composition is subjected to heat sterilization. a fatty acid composition can prevent separation when the nutritional composition is subjected to heat sterilization.

[0013] The nutritional composition of the present technology may have fluidity, that is, it may be a fluid nutritional composition. Accordingly, the nutritional composition of the present technology can be administered via a tube, and when administered orally, it is easy to ingest and swallow. In addition, when administered via a tube, aggregation caused by gastric acid is less likely to occur, and thus tube clogging is also less likely to occur. it is easy to ingest and swallow. In addition, when administered via a tube, aggregation caused by gastric acid is less likely to occur, and thus tube clogging is also less likely to occur.

[0014] In addition, the nutritional composition of the present technology may further comprise a water-soluble calcium salt. The water-soluble calcium salt can prevent the occurrence of precipitation in the nutritional composition containing a protein hydrolyzate. salt can prevent the occurrence of precipitation in the nutritional composition containing a protein hydrolyzate.

[0015] When increasing the mineral content in a nutritional composition in order to supply minerals through the nutritional composition. There is a concern that, in particular, as the content of water-soluble minerals increases, the emulsification state may become problematic due to salting-out. To stabilize the emulsion, the use of water-insoluble minerals is effective, but as the content increases... This often leads to precipitation problems. The present inventors have found that by using a water-soluble calcium salt, This enables the achievement of both emulsification stability and suppression of precipitation in nutritional compositions containing protein hydrolysates. They discovered that...

[0016] In other words, this technology also provides nutritional compositions containing protein hydrolysates and water-soluble calcium salts. Provided. As described above, the nutritional composition contains a water-soluble calcium salt, which causes precipitation. It is less likely to occur.

[0017] The composition of this technology will be described in more detail below.

[0018] (1) Protein hydrolysates The protein hydrolysates contained in the nutritional composition of this technology are, for example, animal protein hydrolysates or This may be a hydrolyzed plant protein. The hydrolyzed animal protein may be milk protein. Protein hydrolysates, chicken egg protein hydrolysates, fish protein hydrolysates, and meat protein hydrolysates are Examples include: hydrolyzed soy protein, hydrolyzed pea protein, and the aforementioned hydrolyzed plant protein. Examples include protein hydrolysates and wheat protein hydrolysates. These are included in the nutritional composition of this technology. Protein hydrolysates are one or two of the protein hydrolysates listed above. The above combinations are permitted.

[0019] In a preferred embodiment, the protein hydrolysate contained in the nutritional composition of this technology is milk Protein hydrolysates, soy protein hydrolysates, or combinations thereof may be used. The effectiveness of this technology is more pronounced when protein hydrolysates are used.

[0020] In a more preferred embodiment, the protein hydrolysates contained in the nutritional composition of the present technology are It is a hydrolyzed milk protein product. The hydrolyzed milk protein product is, for example, a hydrolyzed casein product, whey, It may contain protein hydrolysates, or a combination of these two hydrolysates.

[0021] The protein hydrolysate content of the nutritional composition of this technology is per 100 kcal of the nutritional composition. For example, 1.0g or more, preferably 2.0g or more, more preferably 2.5g or more, and More preferably, it may be 3.0 g or more. Also, the protein content of the nutritional composition of this technology The hydrolyzed content is preferably 15.0 g or less per 100 kcal of the nutritional composition. The amount should be 12.0g or less, more preferably 10.0g or less, and even more preferably 8.0g or less. This is acceptable. This allows for efficient intake of nitrogen sources. Furthermore, this technology Even when the protein hydrolysate content of the nutritional composition is this high, the emulsion stability remains stable. It has the effect of improving sexual performance.

[0022] In a particularly preferred embodiment, the protein hydrolysates contained in the nutritional composition of this technology are It includes a combination of casein hydrolysate and whey protein hydrolysate, for example, containing only that combination. However, the content of casein hydrolysate and whey protein hydrolysate in the aforementioned nutritional composition The ratio of quantities is, for example, 10:90 to 90:10, preferably 50:50 to 90:10, more preferably More preferably, 60:40 to 90:10, and even more preferably, 60:40 to 80:20. In particular, a ratio of 65:35 to 75:25 is preferred. This has the effect of increasing the efficiency of bioavailability of the breakdown products within the body.

[0023] The amount of casein hydrolysate in the aforementioned nutritional composition is per 100 kcal of the nutritional composition. For example, 0.2g or more, preferably 1.0g or more, more preferably 1.5g or more. Good. Also, the amount of casein hydrolysate in the nutritional composition of this technology is 100% of the nutritional composition. For example, 12.0g or less per kcal, preferably 9.0g or less, more preferably 7g. It can be 5g or less. The amount of whey protein hydrolysate in the aforementioned nutritional composition is per 100 kcal of the nutritional composition. For example, 0.1g or more, preferably 0.5g or more, more preferably 0.8g or more per serving. It is acceptable. Furthermore, the amount of whey protein hydrolysate in the nutritional composition of this technology is the nutritional content. For example, 8.0g or less, preferably 6.0g or less, per 100kcal of composition. Alternatively, it may be 5.0g or less.

[0024] The protein hydrolysates may be produced by methods known in the art, such as enzymes. Alternatively, it may be a degradation product produced by hydrolyzing a protein with an acid, It is preferable that the degradation product is produced by hydrolysis using a protease.

[0025] The number-average molecular weight of the milk protein hydrolysate is, for example, 1200 or less, preferably 900 or less. It is even more preferable to be 600 or less. Furthermore, the number-average molecular weight of the milk protein hydrolysate is, for example, 100 or more, preferably 20. It may be 0 or greater, more preferably 300 or greater.

[0026] The number-average molecular weight of the casein degradation product is, for example, 1000 or less, preferably 700 or less. More preferably, it may be 400 or less. Furthermore, the number-average molecular weight of the casein degradation product is, for example, 100 or more, preferably 200 or less. More preferably, it may be 300 or higher.

[0027] The number-average molecular weight of the whey protein hydrolysate is, for example, 1200 or less, preferably 900. The following is more preferably 600 or less. Furthermore, the number-average molecular weight of the whey protein hydrolysate is, for example, 100 or more, preferably 2. It may be 00 or more, more preferably 300 or more.

[0028] Within this specification, the number-average molecular weight of protein hydrolysates is defined as follows: This is what is sought. Number average of molecular weight is, for example, as described in the literature (Japan Society for the Study of Molecular Weight). The Japan Society for Polymer Science, ed., "Fundamentals of Polymer Science," pp. 116-119, Tokyo Kagaku Dojin Co., Ltd., 197 As described in (8th year), the average molecular weight of polymer compounds is determined by the following different indicators This is based on the following. In other words, high molecular weight compounds such as protein degradation products are heterogeneous substances and are divided by molecular weight. Because of the presence of fabric, the molecular weight of protein breakdown products is the average molecular weight for physicochemical treatment. It is necessary to express it in terms of quantity, and the number-average molecular weight (hereinafter sometimes abbreviated as Mn) is the number of individual molecules. This is an average in terms of number, where the molecular weight of peptide chain i is Mi, and the number of molecules is Ni. It is defined by the following formula.

[0029]

number

[0030] In this specification, the number-average molecular weight of protein hydrolysates is measured and calculated by the following method. This refers to a product obtained by using high-performance liquid chromatography to obtain polyhydroxyethyl Poly Hydroxyethyl Aspartamide Column: Poly-El-Si Using a sample manufactured by Poly LC (4.6 mm in diameter x 200 mm), dissolved in 20 mM sodium chloride and 50 mM formic acid. Elution occurs at an output rate of 0.4 mL / min (Nobuo Ui et al., "High-Performance Liquid Chromatography of Proteins and Peptides") "Tography," Chemical Magazine Supplement No. 102, p. 241, Kagaku Dojin Co., Ltd., 1984. Detection is performed using a UV detector (manufactured by Shimadzu Corporation) and a GPC analysis system (manufactured by Shimadzu Corporation). The number-average molecular weight is calculated by analyzing the data using a standard (manufactured by the company). For this, any protein and / or peptide with a known molecular weight may be used as appropriate.

[0031] (2) Lipids The lipids contained in the nutritional composition of this technology include at least stearic acid, and more preferably It contains stearic acid and palmitic acid. The lipid contains stearic acid, in particular stearic acid The inclusion of thearic acid and palmitic acid contributes to improving the emulsification stability of the nutritional composition of this technology. This contributes to preventing separation during processes such as heat sterilization.

[0032] The lipid content of the nutritional composition of this technology is, for example, 1 per 100 kcal of the nutritional composition. It may be 0g or more, preferably 1.5g or more, and more preferably 2.0g or more. The lipid content of the nutritional composition of this technology is, for example, 8 per 100 kcal of the nutritional composition. 0g or less, preferably 7.0g or less, more preferably 6.0g or less, and even more preferably This may be 5.0g or less, and particularly preferably 4.0g or less. The nutritional composition of this technology is The lipids are present in such quantities, and the lipids contain stearic acid, particularly stear The inclusion of phosphoric acid and palmitic acid allows for a more effective improvement in emulsification stability. It is possible.

[0033] (Stearic acid) The proportion of stearic acid (C18:0) in the total fatty acid content of the aforementioned lipid is 7 It is 0.2% by mass or more, preferably 7.4% by mass or more, and more preferably 7.6% by mass or more. Therefore, the stearic acid content being above this lower limit is a characteristic of the nutritional composition of this technology. This contributes to improving the emulsification stability, for example, by preventing separation during heat sterilization. The proportion of stearic acid in the total fatty acid content of the aforementioned lipid is, for example, 15.0%. It is less than or equal to a certain amount, preferably 14.0% by mass or less, and more preferably 13.0% by mass or less. be.

[0034] In a preferred embodiment, the content of stearic acid in the total fatty acid content of the lipid The proportion is 12.0% by mass or less, more preferably 11.5% by mass or less, and even more Preferably, it is 11.0% by mass or less. The aforementioned percentage of stearic acid content is such an upper limit. By keeping the value below a certain level, the emulsification stability of the nutritional composition of this technology can be further improved. This allows for, for example, more effectively preventing separation during heat sterilization.

[0035] (Palmitic acid) The proportion of palmitic acid (C16:0) in the total fatty acid content of the aforementioned lipid is 1 1.7% by mass or more, preferably 11.8% by mass or more, more preferably 11.9% by mass It is above %. The palmitic acid content being above this lower limit is a nutritional requirement for this technology. It contributes to improving the emulsification stability of the composition, for example, by preventing separation during heat sterilization. ru. The proportion of palmitic acid in the total fatty acid content of the aforementioned lipid is, for example, 18.0%. It is less than or equal to a certain amount, preferably 17.0% by mass or less, and more preferably 16.0% by mass or less. be.

[0036] In a particularly preferred embodiment, the content of palmitic acid in the total fatty acid content of the lipid The proportion of the active ingredient is 15.0% by mass or less, more preferably 14.0% by mass or less, and further More preferably, it is 13.0% by mass or less. By keeping the value below the upper limit, the emulsification stability of the nutritional composition of this technology is further improved. This allows for, for example, more effectively preventing separation during heat sterilization.

[0037] In a particularly preferred embodiment of this technology, stearyl is a component of the total fatty acid content of the lipid. The content of nic acid is 7.2% by mass or more, preferably 7.4% by mass or more, more preferably The amount is 7.6% by mass or more, and the palmitin is the percentage of the total fatty acid content of the lipid. The acid content is 11.7% by mass or more, preferably 11.8% by mass or more. Preferably, the content of stearic acid and palmitic acid is 11.9% by mass or more. The proportion of the amount is particularly important for improving emulsification stability in nutritional compositions containing protein hydrolysates. Suitable.

[0038] (n-6 fatty acids) The aforementioned lipid may further contain n-6 fatty acids. The aforementioned n-6 ​​fatty acids may be, for example, linoleic acid. One or two of either arachidonic acid (C18:2) and arachidonic acid (C20:4) It may contain. Preferably, the n-6 fatty acid includes linoleic acid. For example, see below. Including n-6 fatty acids in a certain proportion improves the emulsification stability of the nutritional composition in this technology. It is believed to be contributing to this.

[0039] The ratio of the content of the n-6 fatty acid to the total fatty acid content of the lipid is preferably It is 11.6% by mass or less, more preferably 11.5% by mass or less, and even more preferably Alternatively, it should be 11.4% by mass or less. Setting the n-6 fatty acid content in this way is also possible. This technology contributes to improving the emulsification stability of nutritional compositions, for example, by preventing separation during heat sterilization. To contribute to something. The proportion of n-6 fatty acids in the total fatty acid content of the aforementioned lipid is, for example, 4.0%. It is % by amount or more, preferably 5.0% by mass or more, and more preferably 6.0% by mass or more. .

[0040] In a particularly preferred embodiment of this technology, the n-6 series of fatty acids in the total fatty acid content of the lipid The fatty acid content is 6.5% by mass or more, preferably 7.0% by mass or more. Preferably, it is 8.0% by mass or more. The percentage of n-6 fatty acid content is It is particularly suitable for improving the emulsification stability of nutritional compositions containing protein hydrolysates.

[0041] In a preferred embodiment, the lipid contains linoleic acid, and the total fatty acid content of the lipid The proportion of the linoleic acid content in the above is preferably 11.3% by mass or less, and more Preferably, it is 11.2% by mass or less, and more preferably 11.1% by mass or less. Furthermore, the ratio of the linoleic acid content to the total fatty acid content of the lipid is, for example, 4 It is 0.0% by mass or more, preferably 5.0% by mass or more, and more preferably 6.0% by mass or more. That is the case. In a particularly preferred embodiment, the content of linoleic acid in the total fatty acid content of the lipid The proportion of the amount is 6.5% by mass or more, preferably 7.0% by mass or more, more preferably 7% by mass. It is 0.5% by mass or more. The percentage of linoleic acid content is such that it does not include protein hydrolysates. It is particularly suitable for improving the emulsification stability of nutritional compositions.

[0042] The aforementioned lipid may contain arachidonic acid. The chidonic acid content is preferably 0.6% by mass or less, and more preferably 0.5% by mass. It is less than or equal to mass%, and more preferably less than or equal to 0.4% by mass. Also, the total amount of the lipids The proportion of arachidonic acid in the total fatty acid content is, for example, 0.01% by mass or more. Yes, preferably 0.05% by mass or more, and more preferably 0.1% by mass or more.

[0043] The content of the n-6 fatty acid in the nutritional composition of this technology is as follows: For example, 0.05g or more per liter, preferably 0.1g or more, more preferably 0.15g or less It may be above. Furthermore, the content of the n-6 fatty acid in the nutritional composition of this technology is the nutritional content. For example, 0.5g or less, preferably 0.4g or less, per 100kcal of nutritional composition. Alternatively, it may be 0.3g or less.

[0044] (Medium-chain fatty acids) The aforementioned lipid may include, for example, a medium-chain fatty acid. The aforementioned medium-chain fatty acid may be, for example, caproic acid. (C6:0), caprylic acid (C8:0), capric acid (C10:0), and lauric acid ( It may be one, two, three, or all four of C12:0). Preferably The medium-chain fatty acid may be a combination of caprylic acid and capric acid. For example, see below. Including medium-chain fatty acids in the proportions described improves the emulsification stability of the nutritional composition in this technology. It is believed to be contributing to this.

[0045] The content of medium-chain fatty acids in the total fatty acid content of the aforementioned lipids (especially caprylic acid and caprylic acid) The proportion of the total acid content is, for example, 30% by mass or more, preferably 31% by mass or more. More preferably, it is 32% by mass or more. The content of medium-chain fatty acids in the total fatty acid content of the aforementioned lipids (especially caprylic acid and caprylic acid) The proportion of the total acid content is, for example, 40% by mass or less, preferably 39% by mass or less. Preferably, it is 38% by mass or less.

[0046] The content of the medium-chain fatty acids in the nutritional composition of this technology (particularly caprylic acid and capric acid) The total content is, for example, 0.4 g or more per 100 kcal of the nutritional composition, preferably. It may be 0.5g or more, more preferably 0.6g or more. Also, in the nutritional composition of this technology The amount of medium-chain fatty acids in the nutritional composition is, for example, 1.4 g or less per 100 kcal. Preferably, it may be 1.2 g or less, and more preferably 1.0 g or less.

[0047] (n-3 fatty acids) The aforementioned lipid may include, for example, n-3 fatty acids. The aforementioned n-3 fatty acids may include, for example, E PA(C20:5), DPA(C22:5), DHA(C22:6), and α-linolenic acid It may contain one, two, three, or all four of the acids (C18:3). Alternatively, the n-3 fatty acid may be any one of EPA, DHA, and α-linolenic acid. It may contain one, two, or all three. The n-3 fatty acids may be, for example, fish oil, especially refined Fish oil may be included in the nutritional composition as described above. For example, n-3 fatty acids in the proportions described below. We believe that the inclusion of fatty acids contributes to the improved emulsification stability of the nutritional composition in this technology. It is possible.

[0048] The proportion of n-3 fatty acids in the total fatty acid content of the aforementioned lipid is, for example, 5% by mass. The above is true, preferably 7% by mass or more, and more preferably 9% by mass or more. The proportion of n-3 fatty acids in the total fatty acid content of the aforementioned lipid is, for example, 15 by mass. The amount is % or less, preferably 13% by mass or less, and more preferably 11% by mass or less.

[0049] Preferably, the lipid contains α-linolenic acid (C18:3), and the total fatty acid content of the lipid The proportion of α-linolenic acid in the total amount is preferably 3.5% by mass or less, more preferably The amount is 3.25% by mass or less. Also, the α- The linolenic acid content is, for example, 1.0% by mass or more, preferably 1.5% by mass. More preferably 2.0% by mass or more, and even more preferably 2.5% by mass or more. .

[0050] Preferably, the lipid contains EPA(C20:5) and accounts for a portion of the total fatty acid content of the lipid. The EPA content is preferably 7.0% by mass or less, more preferably 6.0% by mass. Less than or equal to a certain amount, more preferably 5.0% by mass or less, and particularly preferably 4.8% by mass or less. Yes. Also, the ratio of the EPA content to the total fatty acid content of the lipid is, for example, 1 It is 0.0% by mass or more, preferably 2.0% by mass or more, and more preferably 3.0% by mass or more. More preferably, it is 3.5% by mass or more.

[0051] Preferably, the lipid contains DHA(C22:6) and accounts for a portion of the total fatty acid content of the lipid. The percentage of DHA content is preferably 5.0% by mass or less, more preferably 4.0% by mass. Less than or equal to a certain amount, more preferably 3.5% by mass or less, and especially preferably 3.2% by mass or less. Yes. Also, the ratio of the DHA content to the total fatty acid content of the lipid is, for example, 1 The amount is 0.0% by mass or more, preferably 1.5% by mass or more, and more preferably 2.0% by mass or more. More preferably, it is 2.5% by mass or more.

[0052] The content of the n-3 fatty acid in the nutritional composition of this technology is as follows: For example, 0.05g or more per liter, preferably 0.15g or more, more preferably 0.2g or less It may be above. Furthermore, the content of the n-6 fatty acid in the nutritional composition of this technology is the nutritional content. For example, 0.5g or less, preferably 0.4g or less, per 100kcal of nutritional composition. Alternatively, it may be 0.3g or less.

[0053] (Other unsaturated fatty acids) The aforementioned lipids include, for example, unsaturated fatty acids other than n-6 fatty acids and n-3 fatty acids (see this specification) This document may also include "other unsaturated fatty acids." Examples include palmitoleic acid (C16:1), oleic acid (C18:1), and eicose. Examples include, but are not limited to, nitrate (C2O:1).

[0054] In a preferred embodiment, the lipid comprises oleic acid (C18:1). The proportion of oleic acid in the total fatty acid content is preferably 17.8% by mass or less. More preferably, it is 17.6% by mass or less. Also, as of the total fatty acid content of the lipid The proportion of oleic acid content is, for example, 10.0% by mass or more, preferably 11% 0.0% by mass or more, more preferably 12.0% by mass or more, even more preferably 13.0% by mass The amount is % or more.

[0055] (saturated fatty acids) The lipid may include saturated fatty acids. The saturated fatty acid is stearic acid as described above. and includes palmitic acid.

[0056] The ratio of saturated fatty acid content to the total fatty acid content of the aforementioned lipid is preferably 56.0 It is 5% by mass or more, more preferably 56.2% by mass or more, and even more preferably 5% by mass or more. It is 6.4% by mass or more. The ratio of saturated fatty acid content to the total fatty acid content of the aforementioned lipid is preferably 70.0 It is less than or equal to mass%, more preferably 68.0% by mass%, and even more preferably 6 It is 5.0% by mass or less. The presence of saturated fatty acids in this proportion contributes to the emulsification stability of the nutritional composition in this technology. It is believed to be contributing to improvement. In this specification, the content of saturated fatty acids is defined as caprylic acid (C8:0), capric acid ( C10:0), Lauric acid (C12:0), Myristic acid (C14:0), Pentadecane Acid (C15:0), palmitic acid (C16:0), heptadecanoic acid (C17:0), ste This is the total content of allic acid (C18:0) and arachidic acid (C20:0). In one embodiment, the technology comprises protein hydrolysates and lipids, wherein the lipids are It contains at least saturated fatty acids, and the saturated fatty acids make up a portion of the total fatty acid content of the lipid. The present invention provides a nutritional composition having a content of 56.0% by mass or more.

[0057] In a preferred embodiment, the content of saturated fatty acids in the total fatty acid content of the lipid is The proportion is preferably 62.0% by mass or less, and more preferably 61.0% by mass or less. Furthermore, it is more preferably 60.0% by mass or less. The fact that the saturated fatty acid content is below this upper limit means that the nutritional value of this technology This can further improve the emulsification stability of the nutrient composition, for example, separation during heat sterilization. It can be prevented more effectively.

[0058] (unsaturated fatty acids) The aforementioned lipid may include unsaturated fatty acids. The aforementioned unsaturated fatty acids are the n-3 series as described above. It includes fatty acids and n-6 ​​fatty acids.

[0059] The ratio of unsaturated fatty acids to the total fatty acid content of the aforementioned lipid is preferably 25%. It is 0% by mass or more, more preferably 27.0% by mass or more, and even more It is 30.0% by mass or more. The ratio of unsaturated fatty acids to the total fatty acid content of the aforementioned lipid is preferably 42. It is 0% by mass or less, more preferably 41.8% by mass or less, and even more It is 41.6% by mass or less. The inclusion of unsaturated fatty acids in this proportion contributes to the emulsification stability of the nutritional composition in this technology. It is believed to be contributing to the improvement of [the system / technology]. In this specification, the content of unsaturated fatty acids is defined as palmitoleic acid (C16:1), o Leic acid (C18:1), linoleic acid (C18:2 n-6), alpha-linolenic acid (C18 :3 n-3), eicosenoic acid (C20:1), arachidonic acid (C20:4 n-6), EPA (C20: 5 n-3), DPA (C22: 5 n-3), and DHA (C22: This is the total content of 6 (n-3). In one embodiment, the technology comprises protein hydrolysates and lipids, wherein the lipids are It contains at least unsaturated fatty acids, and unsaturated fats account for a significant portion of the total fatty acid content of the lipid. The present invention provides a nutritional composition having an acid content of 42.0% by mass or less.

[0060] In a preferred embodiment, the content of unsaturated fatty acids in the total fatty acid content of the lipid The proportion is preferably 32.0% by mass or more, and more preferably 34.0% by mass or more. Yes, and more preferably 36.0% by mass or more. The fact that the proportion of unsaturated fatty acids is above this lower limit means that the technology This can further improve the emulsification stability of the nutritional composition, for example, during heat sterilization. This can prevent it more effectively.

[0061] (Method for measuring fatty acid composition) The proportion of fatty acids described above is determined by the fatty acid composition analysis method described below. This analytical method involves extracting fatty acids according to the methyl esterification method, followed by the use of capillary gas. This method involves analysis using chromatography.

[0062] (Method for adjusting fatty acid composition) The fatty acid composition contained in the nutritional composition of this technology is determined by the fatty acid content of the fatty acids blended into the nutritional composition. The content can be adjusted as needed by adjusting the amount of materials (such as highly hardened oil or fish oil). This can be done. For example, in order to adjust the content of palmitic acid and / or stearic acid, The amount of extremely hardened oil may be adjusted.

[0063] For example, the content of extremely hydrogenated oil relative to the total lipid content in the nutritional composition of this technology The proportion is, for example, 2% by mass or more, preferably 3% by mass or more, and more preferably 4% by mass or more. It is acceptable. Furthermore, the ratio of the total lipid content of the superhydrogenated oil in the nutritional composition of this technology is The percentage of the content is, for example, 15% by mass or less, preferably 13% by mass or less, more preferably 1 It may be 1% by mass or less, and more preferably 10% by mass or less. For example, the amount of extremely hardened oil in the nutritional composition of this technology is 100 kcal of the nutritional composition. The amount per serving is preferably 0.04g or more, more preferably 0.06g or more. The amount of superhydrogenated oil in the nutritional composition of the procedure is preferably... less than 0.25g, more preferably less than 0.20g, and even more preferably less than 0.18g The following may be the case: The super-hardened oil contains palmitic acid and / or stearic acid. That's fine. Including highly hydrogenated oil in this proportion improves the emulsification stability of the nutritional composition. It is considered to be a contribution.

[0064] (3) Salts In a preferred embodiment, the nutritional composition of the present technology comprises salts. These salts include: The nutritional composition contains a water-soluble calcium salt. Furthermore, the water-soluble calcium salt is the nutritional It exhibits the effect of suppressing precipitate formation in the nutrient composition.

[0065] In a particularly preferred embodiment, the nutritional composition of the present technology includes, as the salt, water-soluble calcium This includes combinations of magnesium salts and water-insoluble magnesium salts. When such combinations are included, The effect of suppressing precipitation and improving emulsification stability in nutritional compositions containing protein hydrolysates. The results will be demonstrated.

[0066] (Water-soluble calcium salt) In this specification, the water-soluble calcium salt is defined as having a solubility of 1 g in water at 20°C, for example. / 100ml or more, preferably 2g / 100ml or more, more preferably 3g / 100ml That is all. The solubility is more preferably 5 g / 100 ml or more, or 10 g / 1 It may be 00 ml or more. The upper limit of solubility is not particularly limited, but for example, 3 00g / 100ml or less, 200g / 100ml or less, or 100g / 100ml or less It's okay to have it. Calcium chloride can be given as an example of the aforementioned water-soluble calcium salt.

[0067] The content of the water-soluble calcium salt in the nutritional composition is 100 kcal Preferably 0.05g or more, more preferably 0.10g or more per l, It may be 0.12g or more. Furthermore, the content of the water-soluble calcium salt is as follows: Preferably 0.7g or less, more preferably 0.5g or less per 100kcal of the nutritional composition. More preferably, it may be 0.4 g or less.

[0068] For example, the nutritional composition preferably contains calcium chloride as a water-soluble calcium salt. The water-soluble calcium salt contains only calcium chloride. In this case, the nutrition The calcium chloride content in the composition is preferably per 100 kcal of the nutritional composition. Or 0.05g or more, more preferably 0.10g or more, even more preferably 0.12 It may be 1 g or more. Furthermore, the calcium chloride content is 100 kcal per 100 kcal of the nutritional composition. Preferably 0.7g or less per al, more preferably 0.5g or less, even more preferably The amount may be 0.4g or less.

[0069] The aforementioned nutritional composition contains water-insoluble calcium to the extent that it does not adversely affect the suppression of precipitate formation. It may also contain um salts. In this specification, the water-insoluble calcium salt is the water-soluble calcium salt. It has a lower solubility than the solubility of calcium salt in water at 20°C; for example, the solubility is 1g It is less than 100ml. For example, the nutritional composition is calcium hydroxide, tricalcium phosphate. Calcium, calcium carbonate, calcium citrate, calcium sulfate, and calcium oxide You may include one, two, or all three of these.

[0070] In a preferred embodiment, the calcium content of the nutritional composition is as follows: For example, 20 mg or more per 00 kcal, preferably 30 mg or more, more preferably 4 It may be 0 mg or more. The calcium content of the nutritional composition is 100 mg For example, 130 mg or less per kcal, preferably 110 mg or less, more preferably 1 It may be 00mg or less.

[0071] (Water-insoluble magnesium salt) In this specification, the water-insoluble magnesium salt is defined, for example, as having a solubility in water at 20°C. 0.5g / 100ml or less, preferably 0.3g / 100ml or less, more preferably 0. It is 1 g / 100 ml or less. The lower limit of the solubility is not particularly limited, but for example, 0 g / 100ml or more, 0.00001g / 100ml or more, or 0.0001g / 100 It may be greater than or equal to ml. Examples of the aforementioned water-insoluble magnesium salts include trimagnesium phosphate and magnesium carbonate. One could list these:

[0072] For example, the nutritional composition includes trimagnesium phosphate as a water-insoluble magnesium salt and / or containing magnesium carbonate, preferably as a water-insoluble magnesium salt such as trimagnesium phosphate. It contains only nesium and / or magnesium carbonate. In this case, the nutritional composition The total content of trimagnesium phosphate and magnesium carbonate in the nutritional composition 100k Preferably 0.06g or more, more preferably 0.10g or more per calorie, and even more Preferably, it may be 0.13 g or more. Also, the total content is the same as that of the nutritional composition 10 Preferably 0.6g or less per 0kcal, more preferably 0.4g or less, and even more Preferably, it may be 0.3g or less.

[0073] The aforementioned nutritional composition does not need to contain a water-soluble magnesium salt. The water-soluble magnesium salt is more soluble in water at 20°C than the water-insoluble magnesium salt. It has high solubility, for example, the solubility is greater than 1 g / 100 ml. For example, the nutrition The composition does not contain magnesium chloride.

[0074] (Other salts) The nutritional composition may further contain sodium salts and / or potassium salts. Examples of sodium salts include sodium pyrophosphate, trisodium citrate, and ferrous citrate. One, two, or all three of the thorium atoms may be included in the nutritional composition of this technology. Furthermore, as potassium salts, potassium chloride, potassium carbonate, and dipotassium hydrogen phosphate One, two, or all three of these may be included in the nutritional composition of this technology.

[0075] For example, the nutritional composition may include sodium pyrophosphate and citric acid as the sodium salt. Contains one, two, or all three of the following: trisodium phosphate and ferrous sodium citrate. That's fine. Sodium pyrophosphate, trisodium citrate, and ferrous sodium citrate The total content of the substance is, for example, 0.06 g or more per 100 kcal of the nutritional composition, preferably Or it may be 0.13g or more. The aforementioned trisodium citrate and ferrous sodium citrate The total amount of lium per 100 kcal of the nutritional composition is, for example, 0.4 g or less. The amount may be 0.3g or less.

[0076] For example, the nutritional composition may include potassium chloride, potassium carbonate, and as potassium salts. The chloride may contain one, two, or three of the following: The total content of potassium, potassium carbonate, and dipotassium hydrogen phosphate is as follows: For example, it may be 0.06g or more, preferably 0.13g or more, per 00kcal. The total content of potassium chloride, potassium carbonate, and dipotassium hydrogen phosphate is the nutrition For example, the amount per 100 kcal of composition should be 0.4 g or less, preferably 0.3 g or less. stomach.

[0077] Furthermore, the nutritional composition may further contain copper salts and / or zinc salts. For example, copper gluconate can be cited. Zinc gluconate can be cited as the zinc salt. This can be done. The salt content of each of these is, for example, per 100 kcal of the nutritional composition. For example, it may be 0.04g or less, and especially 0.02g or less.

[0078] (4) Other ingredients The nutritional composition of this technology may further contain other components. Examples of such other components include sugars. Examples include amino acids, vitamins, and other nutrients. Nutritional composition of this technology It may contain one or more of these other ingredients. In addition, one or more additives selected from emulsifiers, thickeners, and gelling agents may be added as other components. It may include objects. These other components are selected as appropriate, for example, depending on the target recipient or purpose of the nutritional composition. It is acceptable to select it.

[0079] The aforementioned sugars include monosaccharides, disaccharides, oligosaccharides, and polysaccharides, and other sugars used in food. It may contain certain properties. Among these, polysaccharides are preferred. Such polysaccharides may be, for example, dextrin. Yes, that is, the nutritional composition may contain, for example, dextrin.

[0080] The amount of the aforementioned sugars (particularly dextrin) per 100 kcal of the nutritional composition is, For example, 3g or more, preferably 5g or more, more preferably 7g or more. Also, the previous The amount of sugars (especially dextrin) per 100 kcal of the aforementioned nutritional composition is, for example, The amount may be 22g or less, preferably 20g or less, and more preferably 18g or less.

[0081] The aforementioned amino acids may include, for example, branched-chain amino acids (BCAAs), that is, Contains one, two, or all three of valine, leucine, and isoleucine. It may be included. Preferably, the nutritional composition contains leucine. The content of the aforementioned amino acids (in particular, the total content of branched-chain amino acids) is as follows: For example, 0.2g or more, preferably 0.4g or more, and more preferably 0g per 0kcal. It may be 6g or more. Also, the content of the above amino acids (especially the total content of branched-chain amino acids) The amount is, for example, 6.0 g or less, preferably 4.0 g, per 100 kcal of the nutritional composition. It may be less than or equal to g, more preferably less than or equal to 3.0 g. Furthermore, the leucine content is, for example, 0.1 per 100 kcal of the nutritional composition. It may be g or more, preferably 0.2 g or more, more preferably 0.3 g or more. The leucine content is, for example, 3.0 g or less per 100 kcal of the nutritional composition. The amount may be 2.0g or less, more preferably 1.5g or less.

[0082] The aforementioned vitamins include, for example, vitamins A and D, which are classified as fat-soluble vitamins. Vitamin E, vitamin K, and the B vitamins (vitamin B1, vitamin B1) which are classified as water-soluble vitamins. Vitamin B2, Vitamin B6, Vitamin B 12 (Niacin, pantothenic acid, folic acid, biotin) It may contain one or more of the following: vitamin C, etc. The vitamin A content is, for example, 20 μg RAE per 100 kcal of the nutritional composition. The above is preferably 40 μgRAE or higher, and more preferably 60 μgRAE or higher. Furthermore, the vitamin A content is, for example, 400 μg per 100 kcal of the nutritional composition. gRAE or less, preferably 300 μgRAE or less, more preferably 200 μgRAE or less. That's fine. The vitamin D content is, for example, 0.2 μg or more per 100 kcal of the nutritional composition. Preferably, it may be 0.5 μg or more, more preferably 0.7 μg or more. Also, Vita The amount of Min D is preferably, for example, 5.0 μg or less per 100 kcal of the nutritional composition. Or it may be 4.0 μg or less, more preferably 3.0 μg or less. The vitamin E content is, for example, 0.2 mg or more per 100 kcal of the aforementioned nutritional composition. Preferably 0.5 mg or more, more preferably 0.7 mg or more. Also, vitamin The amount of MIN E is preferably, for example, 5.0 mg or less per 100 kcal of the nutritional composition. Or it may be 4.0 mg or less, more preferably 3.0 mg or less. The vitamin K content is, for example, 2.0 μg or more per 100 kcal of the nutritional composition. Preferably 4.0 μg or more, more preferably 5.0 μg or more. Also, Vita The amount of methyl K is preferably, for example, 25 μg or less per 100 kcal of the nutritional composition. The amount may be 20 μg or less, more preferably 15 μg or less. The vitamin B1 content is, for example, 0.05 mg per 100 kcal of the nutritional composition. The above is preferably 0.15 mg or more, and more preferably 0.2 mg or more. The vitamin B1 content is, for example, 1.6 mg per 100 kcal of the nutritional composition. The amount may be preferably 1.2 mg or less, and more preferably 0.8 mg or less. The vitamin B2 content is, for example, 0.05 mg per 100 kcal of the nutritional composition. The above is preferably 0.15 mg or more, and more preferably 0.2 mg or more. The vitamin B2 content is, for example, 1.8 mg per 100 kcal of the nutritional composition. The amount may be preferably 1.4 mg or less, and more preferably 1.0 mg or less. The vitamin B6 content is, for example, 0.1 mg or less per 100 kcal of the nutritional composition. The above may be preferably 0.2 mg or more, more preferably 0.3 mg or more. Also, The vitamin B6 content is, for example, 1.8 mg or less per 100 kcal of the nutritional composition. Preferably, it may be 1.4 mg or less, and more preferably 1.2 mg or less. Vitamin B 12 The content is, for example, 0.2 μg per 100 kcal of the nutritional composition. The above is preferably 0.3 μg or more, and more preferably 0.4 μg or more. Vitamin B 12 The content is, for example, 3.0 μg or less per 100 kcal of the nutritional composition. The amount may be preferably 2.5 μg or less, and more preferably 2.0 μg or less. The niacin equivalent is, for example, 2 mg NE or more per 100 kcal of the nutritional composition. It may be 3 mg NE or more, more preferably 3.5 mg NE or more. The ascin equivalent is preferably 15 mg NE or less per 100 kcal of the nutritional composition. It may be 12 mg NE or less, more preferably 10 mg NE or less. The pantothenic acid content is, for example, 0.2 mg or less per 100 kcal of the nutritional composition. The above may be preferably 0.6 mg or more, more preferably 1.0 mg or more. Also, The content of antotenic acid is, for example, 6.0 mg or less per 100 kcal of the nutritional composition. Preferably, it may be 5.0 mg or less, and more preferably 4.0 mg or less. The folic acid content is preferably, for example, 10 μg or more per 100 kcal of the nutritional composition. The amount may be 20 μg or more, more preferably 30 μg or more. Furthermore, the folic acid content is: For example, 250 μg or less, preferably 200 μg or less, per 100 kcal of the aforementioned nutritional composition. More preferably, it may be 150 μg or less. The biotin content is, for example, 2.0 μg or more per 100 kcal of the nutritional composition. Preferably, it may be 3.0 μg or more, more preferably 4.0 μg or more. Also, Bioti The content of n is, for example, 25 μg or less per 100 kcal of the nutritional composition, preferably. The amount may be 20 μg or less, more preferably 15 μg or less. The vitamin C content is, for example, 5 mg or more per 100 kcal of the nutritional composition. The amount may be 10 mg or more, more preferably 15 mg or more. Also, the amount of vitamin C The content is, for example, 100 mg or less, preferably 8 mg, per 100 kcal of the nutritional composition. It may be 0 mg or less, more preferably 60 mg or less.

[0083] Other nutritional components mentioned above include, for example, trace minerals and carnitine. The aforementioned trace minerals may be, for example, mineral yeast. Examples of minerals include iron, zinc, copper, manganese, iodine, selenium, chromium, and molybdenum. One could list these:

[0084] The nutritional composition of this technology includes, for example, water, sweeteners, fruit juice, vegetable juice, flavorings, colorings, and acidulants. It may contain ingredients such as the following. The types and proportions of these ingredients depend on the desired physical properties, shape, taste, and These may be appropriately selected by those skilled in the art depending on their appearance.

[0085] Furthermore, the nutritional composition of this technology further contains protein (i.e., undigested protein) While it may contain protein, from the viewpoint of improving digestibility and absorption, the nutritional composition of this technology preferably contains protein. It contains no protein. This allows the nutritional composition of this technology to be used as a digestible liquid food. ru. The aforementioned protein may be, for example, animal protein or plant protein. The proteins that are the source of the protein hydrolysates listed in "(1) Protein hydrolysates" above It may contain one or more combinations of proteins (such as milk protein). .

[0086] The emulsifiers include glycerin fatty acid ester (monoglyceride) and sorbitanal fatty acid. Acid ester (sorbitan ester), propylene glycol fatty acid ester (PG ester) (Lu), sucrose fatty acid ester (sugar ester), polysorbate, lecithin (plant lecithin) One of the following: citin, egg yolk lecithin, or fractional lecithin, and enzymatically hydrolyzed lecithin. It is preferable to use one or a combination of two or more. Also, glycerin fatty acid ester For example, monoglycerides, organic acid monoglycerides, polyglycerin condensed ricinoleate esters Polyglycerol fatty acid esters, or polyglycerol condensed ricinoleic acid esters Teru is preferable.

[0087] The amount of the emulsifier is, for example, 0.01 g per 100 kcal of the nutritional composition of this technology. The above may be preferably 0.03 g or more, and more preferably 0.05 g or more. The amount of additive is preferably, for example, 1.5 g or less per 100 kcal of the nutritional composition of this technology. It may be 1.0 g or less, more preferably 0.8 g or less.

[0088] (5) Physical properties of nutritional composition The nutritional composition of this technology may be fluid, for example, liquid or paste. Alternatively, it may be a fluid gel-like substance.

[0089] The nutritional composition of this technology may be in an emulsified state, preferably an oil-in-water emulsion. It is of type O / W.

[0090] The water content in the nutritional composition of this technology is, for example, per 100 kcal of the nutritional composition. It may be 20g or more, preferably 30g or more, and more preferably 40g or more. The water content is preferably, for example, 200g or less per 100kcal of the nutritional composition. It may be 180g or less, more preferably 160g or less.

[0091] The nutritional composition of this technology is fluid, which makes it easier for, for example, the elderly to consume. Furthermore, it can be administered to the subject via tube. The various physical properties of the nutritional composition of this technology are, for example, The settings may be as follows:

[0092] The pH of the nutritional composition of this technology at 20°C is, for example, 6.0 to 8.0, preferably 6. It may be 3 to 7.7, more preferably 6.5 to 7.5.

[0093] The specific gravity of the nutritional composition of this technology at 20°C is, for example, 1.0 to 1.5, preferably 1. It may be 01 to 1.4, more preferably 1.02 to 1.2.

[0094] The viscosity of the nutritional composition of this technology at 20°C is, for example, 1 mPa·s to 30,000 mPa. ·s, preferably 5 mPa·s to 1800 mPa·s, more preferably 10 mPa·s It may be 100 mPa·s. In one embodiment of this technology, the nutritional composition of this technology The viscosity at 20°C is, for example, 200 mPa·s or less, preferably 100 mPa·s or less. The viscosity may be less than or equal to 50 mPa·s, more preferably less. With such viscosity, the nutritional components The finished product is easy to use as an enteral nutritional supplement.

[0095] In one embodiment of this technology, the amount of energy per 1 ml of the nutritional composition of this technology is For example, 0.5kcal or more, 0.6kcal or more, 0.7kcal or more, 0.8kcal It may be 0.9 kcal or more. Thus, the energy per 1 ml of composition A high ghee content allows for efficient energy intake. Therefore, the energy content per 1 ml of the nutritional composition of this technology is, for example, 3 kcal or less, 2 kcal or less. It may be less than 1.7kcal or less than 1.8kcal. For example, the nutritional composition of this technology is 1m The energy content per liter may be 1.5 kcal.

[0096] (6) Food and drink composition The nutritional composition of this technology may be used as a food and beverage composition. The product may have, for example, a liquid or paste-like form.

[0097] Furthermore, the food and beverage compositions of this technology may be used as enteral nutritional supplements, for example, artificial concentrated liquids. It may be composed as a food for animals. Food and beverage compositions of this technology include, for example, digested liquid food and semi-digested liquid food. It may be composed of animal products or elemental nutritional supplements, but preferably it is a digestible liquid diet. Liquid diets do not contain undigested protein.

[0098] The food and beverage compositions of this technology are for nutritional supply to patients in the acute phase or to patients immediately after the onset of illness. It can be provided or sold as food or beverage with indications of its intended use, such as for nutritional supplementation. Furthermore, the food and beverage composition of this technology is intended for consumption by, for example, "people in the acute phase" or "people with diarrhea." It is possible to provide and / or sell products with such labels. The act of "labeling" includes the consumer This includes all actions to inform the public of the uses of the composition of this technology and to recall such uses. And / or expressions that can be used to suggest the purpose of the display, the content of the display, and the object being displayed. And / or any medium whatsoever, all such actions constitute an "display" of this technology.

[0099] Furthermore, the "display" will be made using language that allows consumers to directly recognize the above-mentioned uses. Preferably, the use is described on the product or packaging of the food or beverage product. The act of transferring, delivering, displaying for the purpose of transfer or delivery, or importing goods, and relating to the goods. Displaying or distributing advertisements, price lists, or transaction documents that include the above-mentioned uses, or Information containing these contents, with the above-mentioned purpose stated, should be submitted electronically (via the internet, etc.). This includes acts of providing something.

[0100] On the other hand, the content of the display may include displays approved by the government, etc. (for example, various displays designated by the government) (The display, etc., must be authorized under the system and carried out in a manner based on such authorization.) It is preferable. Furthermore, such information should be displayed on packaging, containers, catalogs, brochures, and point-of-purchase (POP) displays. It is preferable to attach these to promotional materials and other documents used at sales sites.

[0101] Furthermore, the "labeling" includes health foods, functional foods, enteral nutrition foods, foods for special dietary uses, and health-promoting foods. Labeling as food, food for specified health uses, nutritional functional foods, functional foods, quasi-drugs, etc. It can be listed.

[0102] (7) Pharmaceutical composition The nutritional composition of this technology may be used as a pharmaceutical composition. Pharmaceutical composition of this technology The substance may have, for example, a liquid or paste-like form.

[0103] The pharmaceutical composition of this technology may be used as an enteral nutritional supplement, for example, as an artificial concentrated liquid food. The pharmaceutical composition of this technology may be, for example, a digested liquid diet, a semi-digested liquid diet, or It may be composed as an elemental nutritional supplement, but preferably as a digestible liquid diet. It does not contain undigested proteins.

[0104] When the composition relating to this technology is used as a pharmaceutical composition, the pharmaceutical composition is administered orally and It may be administered either parenterally or via oral administration, and can be formulated into the desired dosage form as appropriate depending on the method of administration. It is possible to formulate the drug into the desired dosage form (liquid or paste) for oral administration. It may be done. Also, in the case of parenteral administration, the composition of this technology may be administered, for example, via a gastrostomy tube. It can be administered, for example, enterally.

[0105] Furthermore, in the formulation process, the pharmaceutical composition related to this technology is normally used in formulation. The product may contain additives (e.g., pH adjusters, colorants, flavoring agents, etc.). Unless impairing its effectiveness, the pharmaceutical composition relating to this technology may contain known or future known pharmacokinetics. It may contain ingredients that improve the condition of patients in their sexual period. In addition, formulation can be carried out using known methods as appropriate, depending on the dosage form. The formulation may be formulated by adding a carrier as appropriate.

[0106] (8) Method for producing nutritional composition The method for producing the nutritional composition of this technology includes a mixing step of mixing protein hydrolysates and lipids. The mixing may be carried out in a liquid medium, particularly in water. to obtain a mixture. Said mixing may be performed such that the mixture has an emulsified state , for example, it is performed so as to form an oil-in-water emulsion. For example, a proteolysate (for example, casein hydrolyzate and / or whey protein hydrolyzate), carbohydrates, and minerals are dissolved in 55 °C to 65°C of dissolved water. After the dissolution, oils and fats and an emulsifier are added, followed by stirring and mixing , and homogenization is performed at a pressure of 50 MPa. In this manner, the nutritional composition of the present technology may be produced .

[0107] Said proteolysate is as described in the above (1), and said lipid is as described in the above (2). The blending amounts of these may be set according to the contents of each component in the nutritional composition to be produced . In the mixing step, the salts described in the above (3) and other components described in the above (4) may also be mixed.

[0108] The production method may include a sterilization step of sterilizing the nutritional composition obtained by mixing in the mixing step . Said sterilization may be performed by any method known in the art, such as retort sterilization, indirect heat sterilization (plate type, tubular type, or scraping type), direct heat sterilization (steam injection type or steam infusion type) .

[0109] The production method may further include a filling step of filling the composition obtained in the mixing step into a container before or after the sterilization step . When said filling step is performed after said sterilization step, said filling step may be performed aseptically. Said container is, for example, a paper pack, plastic bag, plastic bottle, plastic cup, aluminum pouch, metal can, or glass container It may be a container. Through this filling process, the nutritional composition is filled into the container. The nutritional composition of this technology may be sold in a container.

[0110] (9) Method of using nutritional composition The target recipients of the nutritional composition of this technology may be animals, particularly mammals, and more particularly spirits. Primates, more particularly humans or non-human primates, and especially humans. If the target of the treatment composition is a human, the age of that human is, for example, between 0 and 120 years old. That's fine. Particularly preferred is the nutritional composition of this technology for patients in the acute phase, such as after surgery, or for patients with diarrhea. It is administered to the patient. The nutritional composition of this technology contains protein hydrolysates, and the protein components The lye does not need to be digested for absorption. Therefore, it is not necessary to supply nutrition to such patients. It is suitable for that purpose.

[0111] The nutritional composition of this technology may be taken orally or enterally, for example. In the latter case, for example For example, the nutritional composition of this technology is administered to humans via gastrostomy. The composition of this technology is preferably It is also fluid, making the nutritional composition suitable for tube feeding to patients receiving enteral nutrition. It is.

[0112] One embodiment of this technology, a nutritional composition of this technology, and a nutritional composition of this technology For example, 500kcal to 2000kcal per day, preferably 600kcal to 1 An energy amount of 500kcal, preferably 800kcal to 1200kcal, is administered. It may be administered in the same way as it is given to elephants. For example, 200kcal to 50 per dose. An energy amount of 0 kcal may be provided to the subject by the composition of this technology, and such administration It may be performed 1 to 10 times, 2 to 8 times, or 2 to 5 times per day. The nutritional composition of this technology may be administered regularly, for example, daily or every day. It may be administered every other day or every two days, or at intervals. The composition of this technology is, for example, 1 The nutritional composition of this technology may be administered over a period of one week or more, two weeks or more, or three weeks or more. There is no upper limit to the duration of the grant, but for example, it could be 3 years or less, 2 years or less, or 1 year or less. It is acceptable, but it may also be administered without specifying an end date for the administration period.

[0113] The present technology will be described in more detail below with reference to examples, but the present technology is not limited to these examples. It is not something that should be done. [Examples]

[0114] <Experiment 1> Casein hydrolysate (manufactured by Morinaga Milk Industry Co., Ltd., casein hydrolysate content 88%, number average molecular weight 330) 4.5g (per 100ml of nutritional composition), whey protein hydrolysate (manufactured by Morinaga Milk Industry Co., Ltd., whey) Protein hydrolysate content 75%, number average molecular weight 450) 2.3g (per 100ml of nutritional composition) (Percent), Dextrin (manufactured by Matsutani Chemical Industry Co., Ltd., standard 67°Bx) 33g (Nutritional composition 10 (Per 0ml) Citric acid, sodium pyrophosphate, trisodium citrate, potassium carbonate Add calcium chloride, calcium hydroxide, and trimagnesium phosphate to water dissolved at 60°C. Then, the mixture was dissolved. Here, the blended oils (vegetable oils, medium-chain fatty acids, refined oils) were added according to the proportions shown in Table 1. Fish oil, superhydrogenated oil (manufactured by Riken Vitamin Co., Ltd., RHPL), and organic acid monoglyceride 0.6g ( The nutritional composition (per 100 ml) was further added and stirred and mixed. Then, it was processed in a high-pressure homogenizer (AP). The mixture was homogenized using a product manufactured by Company V at a pressure of 50 MPa. After homogenization, the resulting emulsion was processed. 100 mL of the mixture was filled into each retort pouch (manufactured by Toyo Seikan Co., Ltd.) and sealed, followed by treatment in a retort sterilizer (manufactured by Hisaka Seisakusho) at 130°C for 3 minutes for sterilization, thereby producing a liquid nutritional composition. In this manner , three types of liquid nutritional compositions (Test Examples 1 to 3) were obtained.

[0115] These three types of nutritional compositions are identical except for the difference in lipid raw materials and the difference in fatty acid composition of lipids resulting from the difference in the raw materials. The energy of each of these three types of nutritional compositions is 1 50 kcal per 100 mL of the nutritional composition, the content of protein hydrolyzate is 3.8 g per 100 kcal of the nutritional composition, the lipid content is 2.8 g per 100 kc al of the nutritional composition, the saccharide content is 14.8 g per 100 kcal of the nutritional composition, and the moisture content was 52 g per 100 kcal of the nutritional composition. The fatty acid composition of lipids contained in these three types of nutritional compositions is shown in Table 2 below.

[0116] For these three types of nutritional compositions, after the retort sterilization, they were stored at normal temperature for 3 months, and after storage, the state of each nutritional composition was evaluated visually. The evaluation criteria are as follows. The evaluation results are also shown in Table 1 below. AA: Separation of lipid components could not be confirmed. A: A slight separation of lipid components was observed, which had floated to the upper portion of the nutritional composition. B: A large amount of lipid components had separated.

[0117]

Table 1

[0118]

Table 2

[0119] From Tables 1 and 2, the proportion of stearic acid in the total fatty acids of lipids is 7.1% by mass or less. In certain test examples 1 and 2, the evaluation result for storage stability was B, whereas the percentage was 7.7%. In Test Example 3, which uses a percentage of the total amount, the storage stability evaluation result was AA. Therefore, the total lipid content was as follows: The above maintenance is achieved when the proportion of stearic acid in the fatty acids is, for example, 7.2% by mass or more. It can be seen that the separation of lipid components is suppressed after the procedure. In other words, the total fatty acid content of lipids is suppressed. The proportion of stearic acid is 7.2% by mass or more, which ensures good storage stability, in particular This shows that good emulsification stability can be obtained.

[0120] Furthermore, from Tables 1 and 2, the proportion of palmitic acid in the total fatty acids of lipids is 11.5 by mass. In Test Examples 1 and 2, where the percentage was less than %, the evaluation result for storage stability was B, whereas the percentage was In Test Example 3, which contained 11.9% by mass, the storage stability evaluation result was AA. Therefore, For example, if the proportion of palmitic acid in the total fatty acids of the lipid is 11.7% by mass or more This indicates that the separation of lipid components is suppressed after the above storage. In other words, the separation of lipids The fact that palmitic acid accounts for 11.7% or more of the total fatty acids also indicates good storage stability. This is thought to contribute to the properties, particularly to good emulsion stability.

[0121] Similar to the above explanation regarding palmitic acid, Test Examples 1 and 2 and Test Example 3 in Tables 1 and 2 Based on the comparison, the proportion of n-6 fatty acids in the total fatty acids of lipids is 11.6% by mass or less. The fact that it is located at the bottom is also thought to contribute to good storage stability, especially emulsification stability.

[0122] <Experiment 2> Casein hydrolysate (manufactured by Morinaga Milk Industry Co., Ltd., casein hydrolysate content 88%, number average molecular weight 330) 4.5g (per 100ml of nutritional composition), whey protein hydrolysate (manufactured by Morinaga Milk Industry Co., Ltd., whey) Protein hydrolysate content 75%, number average molecular weight 450) 2.3g (per 100ml of nutritional composition) (Percent), Dextrin (manufactured by Matsutani Chemical Industry Co., Ltd., standard 67°Bx) 33g (Nutritional composition 10 (Per 0ml) Citric acid, sodium pyrophosphate, trisodium citrate, potassium carbonate M, calcium chloride, and trimagnesium phosphate were added to water at 60°C and mixed and dissolved. Here, the mixture of oils and fats (vegetable oil, medium-chain fatty acids, refined fish oil) and highly hydrogenated oils are added according to the formulation shown in Table 3. (Manufactured by Riken Vitamin Co., Ltd., RHPL), and 0.6g of organic acid monoglyceride (nutritional composition 100ml) Further additions (per liter) were added and stirred and mixed. Then, a high-pressure homogenizer (manufactured by APV) was used for 5 minutes. The mixture was homogenized at a pressure of 0 MPa. After homogenization, the resulting emulsion was packaged in a retort pouch (East). Fill 100ml containers (manufactured by Yoseikan Co., Ltd.) with the contents, seal them, and sterilize them using a retort sterilizer (manufactured by Hisaka Seisakusho Co., Ltd.) The mixture was sterilized at 130°C for 3 minutes to produce a liquid nutrient composition. In this way, three types of liquid... Nutritional compositions (Test Examples 4-6) were obtained.

[0123] These three nutritional compositions differ in their lipid components, and as a result of these differences in lipid components They are the same except for the difference in the fatty acid composition of the lipids. Energy of these three nutritional compositions It contains 150 kcal (per 100 ml of nutritional composition), and the protein hydrolysate content is 3 0.8g (per 100kcal of nutritional composition), fat content is 2.8g (per 100kcal of nutritional composition) (per kcal), sugar content is 14.8g (per 100kcal of nutritional composition), moisture The content was 52g (per 100kcal of nutritional composition). These three types of nutritional composition The fatty acid composition of the lipids contained in is shown in Table 4 below.

[0124] These three nutritional compositions were stored at room temperature for three months after the aforementioned sterilization. Afterward, the state of each nutritional composition was visually evaluated. The evaluation criteria were the same as those used in Experiment 1. That is the case.

[0125] [Table 3]

[0126] [Table 4]

[0127] From the comparison of Test Example 4 with Test Examples 5 and 6 in Tables 3 and 4, as stated in Experiment 1 For example, the proportion of stearic acid in the total fatty acids of the lipid is 7.2% by mass or more. This results in good storage stability, and in particular, good emulsification stability. Even if the proportion of stearic acid among the total fatty acids of lipids is increased to, for example, more than 11.0%, It can also be confirmed that it has good storage stability.

[0128] Furthermore, from a comparison of test examples 5 and 6 in Tables 3 and 4, the proportion of total fatty acids in lipids is It can also be seen that if the proportion of thearic acid is too high, the storage stability is slightly reduced. Therefore, The proportion of stearic acid among all fatty acids is preferably, for example, 11.0% by mass or less. .

[0129] Furthermore, from the comparison of Test Example 4 with Test Examples 5 and 6 in Tables 3 and 4, in Experiment 1 As mentioned above, the proportion of palmitic acid in the total fatty acids of lipids is, for example, 11.7% by mass or more. This is also thought to contribute to good storage stability, and in particular, good emulsification stability. Furthermore, even if the proportion of palmitic acid among the total fatty acids of lipids is increased to, for example, more than 13.0%, It can also be confirmed that it has good storage stability.

[0130] Furthermore, from a comparison of test examples 5 and 6 in Tables 3 and 4, among the total fatty acids of lipids, It can also be seen that if the proportion of mitic acid is too high, the storage stability is slightly reduced. Therefore, the total lipid content The proportion of palmitic acid among the fatty acids is preferably, for example, 13.0% by mass or less.

[0131] From the comparison of Test Example 4 with Test Examples 5 and 6 in Tables 3 and 4, as stated in Experiment 1 Similarly, having an n-6 fatty acid content of 11.6% by mass or less is also important for good preservation. It is thought to contribute to stability, particularly good emulsification stability. In addition, n-6 fatty acids Even when the content is reduced to around 6%, the storage stability remains good.

[0132] Furthermore, from a comparison of test examples 5 and 6 in Tables 3 and 4, the content of n-6 fatty acids It can also be seen that if the proportion is too low, the storage stability will be slightly inferior. Therefore, the total fatty acids of the lipid The proportion of n-6 fatty acids is preferably, for example, 7.0% by mass or more.

[0133] <Experiment 3> Casein hydrolysate (manufactured by Morinaga Milk Industry Co., Ltd., casein hydrolysate content 88%, number average molecular weight 330) 4.5g (per 100ml of nutritional composition), whey protein hydrolysate (manufactured by Morinaga Milk Industry Co., Ltd., whey) Protein hydrolysate content 75%, number average molecular weight 450) 2.3g (per 100ml of nutritional composition) (Percent), Dextrin (manufactured by Matsutani Chemical Industry Co., Ltd., standard 67°Bx) 35g (Nutritional composition 10 (Per 0 ml) The composition shown in Table 5 is trisodium citrate, potassium chloride, potassium carbonate. Um, dipotassium hydrogen phosphate, tricalcium phosphate, calcium carbonate, calcium chloride, Calcium lactate, trimagnesium phosphate, magnesium carbonate, magnesium chloride at 60°C It was added to the dissolved water and mixed and dissolved. Mixed oils (vegetable oil, medium-chain fatty acids, refined fish oil) were then added. 3.3g (per 100ml of nutritional composition), and 0.6g of organic acid monoglycerides (nutritional composition) (per 100 ml of the product) was added and stirred and mixed. Then, a high-pressure homogenizer (manufactured by APV Corporation) was used. The mixture was homogenized using a 50 MPa pressure. After homogenization, the resulting emulsion was processed in a retort The contents are filled into 100ml pouches (manufactured by Toyo Seikan Co., Ltd.), sealed, and then sterilized in a retort sterilizer (Hisaka Works). A liquid nutrient composition was prepared by sterilizing it at 130°C for 3 minutes using (a product manufactured by [company name]). Eight nutritional compositions were obtained (Test Examples 7-14).

[0134] The names of the main materials and their manufacturers are as described in Experiment 1. The energy content of the seed's nutritional composition is 150 kcal (per 100 ml of nutritional composition). The protein hydrolysate content is 3.8g (per 100kcal of nutritional composition), and the lipid content is 2.7g (per 100kcal of nutritional composition), sugar content is 15.2g (per 100kcal of nutritional composition) (Per 00kcal), the water content was 52g (per 100kcal of nutritional composition) Ta.

[0135] These eight nutritional compositions were tested one day and one month after retort sterilization. The presence or absence of precipitate was evaluated visually. The evaluation criteria were as follows: A: No precipitate was found. B: Precipitation was observed.

[0136] [Table 5]

[0137] As shown in Table 5, water-soluble calcium salts (calcium chloride or calcium lactate) In the nutritional compositions of test examples 10-14, no precipitation occurred. On the other hand, water-insoluble ka In test examples 7-9, which included calcium salts, precipitation occurred. Therefore, water-soluble calcium salts It is believed that this will have the effect of preventing precipitation in nutritional compositions containing protein hydrolysates. It can be obtained. Furthermore, the nutritional compositions in Test Examples 10-13 are water-insoluble magnesium salts (trimagnesium phosphate). It also contains (um and / or magnesium carbonate). Therefore, it contains water-insoluble magnesium in water-soluble calcium salts. The combination of nesium salts is also thought to contribute to the suppression of precipitate formation.

[0138] Furthermore, regarding these eight nutritional compositions, the condition of each nutritional composition immediately after retort sterilization was measured. The condition was visually evaluated. In addition, the samples were stored at room temperature for 3 months after sterilization, and after storage... The state of each nutritional composition was also evaluated visually.

[0139] In these evaluations, example 1 uses calcium lactate as the water-soluble calcium salt. Regarding items 3 and 14, separation of fatty components was confirmed immediately after the retort sterilization process. On the other hand, with respect to Test Examples 10-12 and Test Examples 7-9, immediately after the retort sterilization and After 3 months of storage at room temperature following sterilization, no separation of fat components was observed, indicating emulsification stability. The results were good. Therefore, calcium chloride was used to suppress precipitation and stabilize the emulsion. It was found that sexual performance improved.

Claims

[Claim 1] It contains protein hydrolysates and lipids. The aforementioned lipid includes at least stearic acid, and accounts for a proportion of the total fatty acid content of the aforementioned lipid. A nutritional composition having a stearic acid content of 7.2% by mass or more.

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