Nutritional composition

Abstract

The present invention addresses the problem of providing a nutritional composition that has high calories and that has excellent emulsification stability even when the contained amount of an emulsifier is less.　This nutritional composition contains lipids, carbohydrates, and an emulsifier. The contained amount of the lipids in the nutritional composition is 3.5 g / 100kcal or more. The contained amount of the emulsifier in the nutritional composition is 0.60 g / 100kcal or less. In the lipids, the proportion of medium chain fatty acids in the total constitutional fatty acids is 20 mass% or more.

Description

[Technical field]

[0001] The present invention relates to nutritional compositions. [Background technology]

[0002] There is a demand for nutritional compositions that suppress blood glucose level rise for the purpose of nutritional supplementation for diabetic patients and elderly people with high blood glucose levels. The basic method for suppressing blood glucose level rise is to limit the carbohydrate content in the nutritional composition. Even if the carbohydrate content is limited, it is necessary to maintain the caloric value of the nutritional composition, and therefore it is necessary to increase the lipid content in order to compensate for this. In addition, palatinose is used as a carbohydrate in the nutritional composition from the viewpoint of suppressing an increase in blood sugar level. (Registered Trademark) (isomaltulose) is known to be used.

[0003] For example, Patent Document 1 discloses a nutritional composition containing a nitrogen source, lipids, and carbohydrates, in which the nitrogen source contains free isoleucine and / or free leucine, the lipids contain medium-chain fatty acid triglycerides, and the carbohydrates contain palatinose. (Registered Trademark) The present invention describes a nutritional composition for suppressing hyperglycemia, which is characterized by containing isomaltulose and / or trehalose. This nutritional composition has excellent nutritional balance even when taken over a long period of time, and can suppress hyperglycemia after administration, thereby reducing the amount of insulin administered. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Re-tabled publication 2009 / 096579 Summary of the Invention [Problem to be solved by the invention]

[0005] Conventionally, when attempting to increase the lipid content in a nutritional composition, the emulsion stability becomes an issue. One method for improving emulsion stability is to increase the content of an emulsifier, but since emulsifiers have a particular unpleasant flavor, it is preferable to keep the content as low as possible. Therefore, an object of the present invention is to provide a nutritional composition that has good emulsion stability even when the lipid content is equal to or greater than a predetermined amount and the emulsifier content is equal to or less than a predetermined amount. [Means for solving the problem]

[0006] The inventors have discovered that in a nutritional composition having a lipid content of a predetermined amount or more, by setting the proportion of medium-chain fatty acids among all the constituent fatty acids of the lipid to a certain level or more, a nutritional composition having a low emulsifier content and good emulsion stability can be obtained. In addition, the present inventors, in the course of research and development to solve the above problems, discovered palatinose in a nutritional composition. (Registered Trademark) The inventors have found that increasing the content of isomaltulose reduces emulsion stability. (Registered Trademark) It has been found that even in nutritional compositions containing isomaltulose, by setting the proportion of medium-chain fatty acids among the total fatty acids constituting the lipids contained in the nutritional composition to a certain level or more, it is possible to obtain a nutritional composition with good emulsion stability even with a low emulsifier content. That is, the present invention is as follows.

[0007] The present invention, which solves the above-mentioned problems, is a nutritional composition comprising a lipid, a carbohydrate, and an emulsifier, The lipid content in the nutritional composition is 3.5 g / 100 kcal or more, The content of the emulsifier in the nutritional composition is 0.60 g / 100 kcal or less; The lipid is a nutritional composition containing medium-chain fatty acids in a proportion of 20% by mass or more of the total constituent fatty acids. A nutritional composition having the above characteristics has good emulsion stability even when the lipid content is equal to or greater than a predetermined amount and the emulsifier content is equal to or less than a predetermined amount.

[0008] In a preferred embodiment of the present invention, the carbohydrate is palatinose. (Registered Trademark) Contains (isomaltulose). Palatinose as a carbohydrate (Registered Trademark) The inclusion of isomaltulose helps prevent blood sugar levels from rising too much.

[0009] In a preferred embodiment of the present invention, the palatinose in the nutritional composition (Registered Trademark) The isomaltulose content is 2g / 100kcal or more. Palatinose (Registered Trademark) By containing 2g / 100kcal or more of isomaltulose, it tastes sweet and helps prevent blood sugar levels from rising too much.

[0010] In a preferred embodiment of the present invention, the ratio of the emulsifier content to the lipid content is 6.5 mass % or less. By keeping the content ratio of the emulsifier below a certain level, it is possible to reduce the undesirable flavor peculiar to the emulsifier.

[0011] In a preferred embodiment of the present invention, the carbohydrate content is 15 g / 100 kcal or less. By setting the carbohydrate content within the above range, blood sugar levels are less likely to rise.

[0012] In a preferred embodiment of the present invention, the calorie content is 0.6 kcal / mL or more. By setting the calorific value within the above range, the calorific value can be efficiently taken in.

[0013] In a preferred embodiment of the present invention, the nutritional composition further comprises a protein.

[0014] In a preferred embodiment of the present invention, the nutritional composition is for suppressing an increase in blood glucose level.

[0015] The present invention also provides a method for improving emulsion stability of a nutritional composition, comprising the steps of: A preparation step of preparing an oil phase containing lipids and an aqueous phase containing carbohydrates; and an emulsification step of mixing the oil phase and the aqueous phase with an emulsifier of 0.60 g / 100 kcal or less; The lipid content in the nutritional composition is 3.5 g / 100 kcal or more, The lipid contains medium-chain fatty acids in a proportion of 20% by mass or more of its total constituent fatty acids. It is also a method for improving emulsion stability.

[0016] The present invention also provides a method for producing a method for manufacturing a semiconductor device comprising the steps of: 1. A method for producing a nutritional composition, comprising: A preparation step of preparing an oil phase containing lipids and an aqueous phase containing carbohydrates; and an emulsification step of mixing the oil phase and the aqueous phase with an emulsifier of 0.60 g / 100 kcal or less; The lipid content in the nutritional composition is 3.5 g / 100 kcal or more, The lipid contains medium-chain fatty acids in a proportion of 20% by mass or more of its total constituent fatty acids. Also provided is a method for producing a nutritional composition. Effect of the Invention

[0017] According to the present invention, even if the lipid content is equal to or more than a predetermined amount and the emulsifier content is equal to or less than a predetermined amount, a nutritional composition having good emulsion stability can be provided. In a preferred embodiment of the present invention, a nutritional composition having good emulsion stability, which suppresses an increase in blood glucose level and has a certain or more calorific value can be provided. [Brief description of the drawings]

[0018] [Figure 1] Photograph of evaluation of relative fat adhesion area in Test Example 1 [Diagram 2] Graph of relative fat adhesion area in Test Example 1 [Diagram 3] Photograph of evaluation of relative fat adhesion area in Test Example 2 [Figure 4] Graph of relative fat adhesion area in Test Example 2 [Diagram 5] Photograph of evaluation of relative fat adhesion area in Test Example 3 [Figure 6] Graph of relative fat adhesion area in Test Example 3 [Figure 7] Photograph of evaluation of relative fat adhesion area in Test Example 4 [Figure 8] Graph of relative fat adhesion area in Test Example 4 [Figure 9] Photograph of evaluation of relative fat adhesion area in Test Example 5 [Figure 10] Graph of relative fat adhesion area in Test Example 5 [Figure 11] Photograph of evaluation of relative fat adhesion area in Test Example 6 [Figure 12] Graph of relative fat adhesion area in Test Example 6 [Figure 13] Photograph of evaluation of relative fat adhesion area in Test Example 7 [Figure 14] Graph of relative fat adhesion area in Test Example 7 [Figure 15] Photograph of evaluation of relative fat adhesion area in Test Example 8 [Figure 16] Graph of relative fat adhesion area in Test Example 8 [Figure 17] Photograph of evaluation of relative area of ​​fat deposition in Test Example 9 [Figure 18] Graph of relative fat adhesion area in Test Example 9 [Figure 19] Photograph of evaluation of relative area of ​​fat deposition in Test Example 10 [Figure 20] Graph of relative fat adhesion area in Test Example 10 [Figure 21] Graph of increase in blood glucose level in Test Example 11 [Figure 22] Graph of area under the curve of blood glucose rise in Test Example 11 [Figure 23] Photograph of evaluation of relative fat adhesion area in Test Example 13 [Figure 24] Graph of relative fat adhesion area in Test Example 13 [Diagram 25] Photograph of evaluation of relative fat adhesion area in Test Example 14 [Figure 26] Graph of relative fat adhesion area in Test Example 14 DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0019] Hereinafter, the embodiments of the present invention will be described for the purpose of understanding the present invention. Note that the following embodiments are examples of the present invention, and can be modified as appropriate within the scope of the claims.

[0020] The nutritional composition according to the present invention contains lipids, carbohydrates, and an emulsifier. Hereinafter, the components contained in the nutritional composition according to the present invention will be described.

[0021] [component] <Fat> As the lipid according to the present invention, for example, MCT, fish oil, and vegetable oil can be preferably used. Also, as the vegetable oil, soybean oil, rapeseed oil, rice oil, corn oil, coconut oil, olive oil, sunflower oil, palm oil, flax oil, perilla oil, and safflower oil can be preferably used.

[0022] The lipid content per 100 kcal of the nutritional composition of the present invention is 3.5 g or more, preferably 3.8 g or more, 4.1 g or more, more preferably 4.2 g or more, 4.3 g or more, 4.4 g or more. By setting the lipid content per 100 kcal within the above range, a nutritional composition containing a large amount of lipid-derived energy can be obtained. The lipid content per 100 kcal of the nutritional composition of the present invention is preferably 10.0 g or less, 9.0 g or less, 8.0 g or less, 7.0 g or less, or 6.2 g or less, more preferably 6.0 g or less, 5.5 g or less, or 5.0 g or less, and even more preferably 4.5 g or less, or 4.4 g or less. By setting the lipid content per 100 kcal to the above upper limit or less, the emulsion stability can be further improved.

[0023] Furthermore, the lipid content per 100 mL of the nutritional composition of the present invention is preferably 2.1 g or more, 2.5 g or more, 3.0 g or more, 3.5 g or more, more preferably 4.0 g or more, 4.5 g or more, 5.0 g or more, 5.5 g or more, and even more preferably 6.0 g or more, 6.1 g or more, 6.2 g or more, 6.3 g or more, 6.4 g or more, 6.5 g or more, 6.6 g or more, 6.7 g or more, 6.8 g or more, 6.9 g or more, or 7.0 g or more. By setting the lipid content per 100 mL of the nutritional composition within the above range, it is possible to obtain a nutritional composition that has a high energy concentration and provides good energy intake efficiency. In addition, the lipid content per 100 mL of the nutritional composition of the present invention is preferably 20.0 g or less, 19.0 g or less, 18.0 g or less, 17.0 g or less, 16.0 g or less, 15.0 g or less, 14.0 g or less, 13.0 g or less, 12.0 g or less, or 11.0 g or less, and more preferably 10.0 g or less, 9.5 g or less, 9.0 g or less, 8.0 g or less, 7.5 g or less, or 7.1 g or less. By setting the lipid content per 100 mL of the nutritional composition within the above range, the emulsion stability can be further improved.

[0024] Moreover, the lipid contains medium-chain fatty acids among its constituent fatty acids. In this specification, the medium-chain fatty acid refers to a fatty acid having a carbon number of 8 to 10. Examples of the medium-chain fatty acid include caprylic acid and capric acid.

[0025] Furthermore, the lipid has a ratio of medium-chain fatty acids to its total constituent fatty acids of 20% by mass or more, preferably 21% by mass or more, 22% by mass or more, 23% by mass or more, 24% by mass or more, 25% by mass or more, 26% by mass or more, 27% by mass or more, 28% by mass or more, 29% by mass or more, 30% by mass or more, 31% by mass or more, 32% by mass or more, 33% by mass or more, 34% by mass or more, 35% by mass or more, 36% by mass or more, 37% by mass or more, 38% by mass or more, 39% by mass or more, 40% by mass or more, more preferably 41% by mass or more, 42% by mass or more, 43% by mass or more, 44% by mass or more, 45% by mass or more, or 46% by mass or more. In addition, the ratio of medium chain fatty acids in the total fatty acids in the lipid is preferably 90% by mass or less, 89% by mass or less, 88% by mass or less, 87% by mass or less, 86% by mass or less, 85% by mass or less, 84% by mass or less, 83% by mass or less. % or less, 82% by mass or less, 81% by mass or less, 80% by mass or less, 79% by mass or less, 78% by mass or less, 77% by mass or less, 76% by mass or less, 75% by mass or less, 74% by mass or less, 73% by mass or less, 72% by mass or less, 71% by mass or less, 70% by mass or less, 69% by mass or less, 68% by mass or less, 67% by mass or less, 66% by mass or less, 65% by mass or less, 64% by mass or less, 63% by mass or less, 62% by mass or less, 61% by mass or less, 60% by mass or less, 59% by mass or less, 58% by mass or less, 57% by mass or less, 56% by mass or less, 55% by mass or less, 54% by mass or less, 53% by mass or less, 52% by mass or less, 51% by mass or less, more preferably 50% by mass or less. Any combination of these that is not contradictory may also be used.

[0026] By including 7% by mass or more and 90% by mass or less of MCT as the lipid raw material, the ratio of medium-chain fatty acids in the constituent fatty acids of the lipids included in the produced nutritional composition can be within the above range. Note that, in this specification, MCT refers to fats and oils that include substantially 100% by mass of medium-chain fatty acids in the constituent fatty acids.

[0027] Furthermore, the lipid may further contain n-3 fatty acids among its constituent fatty acids. Examples of n-3 fatty acids include docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), α-linolenic acid (ALA), etc., with docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) being particularly preferred.

[0028] The proportion of docosahexaenoic acid (DHA) in the total constituent fatty acids of the lipid is preferably 0.1% by mass or more, 0.2% by mass or more, or 0.3% by mass or more as the lower limit, and 0.6% by mass or less, 0.5% by mass or less, or 0.4% by mass or less as the upper limit, or any combination thereof that is not inconsistent therewith.

[0029] The proportion of eicosapentaenoic acid (EPA) in the total constituent fatty acids of the lipid is preferably 0.2% by mass or more, 0.5% by mass or more, or 0.7% by mass or more as the lower limit, and 1.3% by mass or less, 1.0% by mass or less, or 0.8% by mass or less as the upper limit, or any combination thereof that is not inconsistent therewith.

[0030] By including 1% by mass or more and 6% by mass or less of fish oil as the lipid raw material, the proportion of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) in the total fatty acids constituting the lipids of the nutritional composition produced can be kept within the above range. The fish oil that can be used is obtained by stewing raw fish (sardines, mackerel, bonito, tuna, Alaska pollock, etc.), separating the oil from the broth, and appropriately refining it.

[0031] In addition, the lipid raw material preferably contains vegetable oil in an amount of 10% by mass or more and 93% by mass or less.

[0032] <Carbohydrates> The nutritional composition of the present invention contains carbohydrates, and the content thereof per 100 kcal is preferably 15 g or less, 14 g or less, 13 g or less, 12 g or less, 11 g or less, or 10 g or less.

[0033] In addition, the carbohydrate content per 100 mL of the nutritional composition of the present invention is preferably 30 g or less, 29 g or less, 28 g or less, 27 g or less, or 26 g or less, more preferably 25 g or less, 24 g or less, 23 g or less, 22 g or less, or 21 g or less, even more preferably 20 g or less, 19 g or less, 18 g or less, and particularly preferably 17 g or less. Here, sugar refers to carbohydrates other than dietary fiber.

[0034] As the carbohydrate, disaccharides, oligosaccharides, starch hydrolysates, and fructose can be preferably used. Palatinose as a disaccharide (Registered Trademark)Particularly preferred are isomaltulose, sucrose, maltose, cellobiose, lactose, isomaltose, and trehalose. As oligosaccharides, particularly preferred are lactulose, raffinose, galactooligosaccharides, fructooligosaccharides, xylooligosaccharides, and lactofructose oligosaccharides. As starch hydrolysates, particularly preferred are dextrin, maltodextrin, maltooligosaccharide, starch powder, and highly branched dextrin.

[0035] Palatinose per 100 kcal of the nutritional composition according to the present invention (Registered Trademark) The lower limit of the (isomaltulose) content is preferably 2.0 g or more, 2.1 g or more, more preferably 2.2 g or more, 2.3 g or more, 2.4 g or more, 2.5 g or more, 2.6 g or more, 2.7 g or more, 2.8 g or more, 2.9 g or more, 3.0 g or more, 3.1 g or more, 3.2 g or more, 3.3 g or more, 3.4 g or more, 3.5 g or more, 3.6 g or more, 3.7 g or more, and even more preferably 3.8 g or more. In addition, the palatinose content per 100 kcal of the nutritional composition of the present invention is (Registered Trademark) The upper limit of the (isomaltulose) content is preferably 10.0 g or less, 9.5 g or less, 9.0 g or less, 8.5 g or less, 8.0 g or less, or 7.5 g or less, more preferably 7.0 g or less, 6.5 g or less, 6.0 g or less, or 5.5 g or less, even more preferably 5.0 g or less, 4.5 g or less, 4.0 g or less, or 3.9 g or less. Any combination of these that is not contradictory may also be used.

[0036] In addition, the palatinose content per 100 mL of the nutritional composition according to the present invention (Registered Trademark) The lower limit of the (isomaltulose) content is preferably 1.2 g or more, 1.5 g or more, 2.0 g or more, 2.5 g or more, 3.0 g or more, more preferably 3.5 g or more, 4.0 g or more, 4.5 g or more, 5.0 g or more, 5.5 g or more, and even more preferably 6.0 g or more, 6.1 g or more. In addition, the palatinose content per 100 mL of the nutritional composition according to the present invention (Registered Trademark)The upper limit of the content of (isomaltulose) is preferably 20.0g or less, 19.0g or less, 18.0g or less, 17.0g or less, 16.0g or less, more preferably 15.0g or less, 14.0g or less, 13.0g or less, 12.0g or less, 11.0g or less, 10.0g or less, 9.0g or less, 8.0g or less, and even more preferably 7.9g or less, 7.8g or less, 7.7g or less, 7.6g or less, 7.5g or less, 7.4g or less, 7.3g or less, 7.2g or less, 7.1g or less, 7.0g or less, 6.9g or less, 6.8g or less, 6.7g or less, 6.6g or less, 6.5g or less, 6.4g or less, 6.3g or less, 6.2g or less. Any combination of these that is not contradictory may also be used.

[0037] Palatinose in carbohydrates (Registered Trademark) The lower limit of the proportion of (isomaltulose) is preferably 20% by mass or more, 25% by mass or more, more preferably 30% by mass or more, 31% by mass or more, 32% by mass or more, 33% by mass or more, 34% by mass or more, and even more preferably 35% by mass or more, 36% by mass or more, and the upper limit is preferably 90% by mass or less, 89% by mass or less, 88% by mass or less, 87% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 65% by mass or less, 60% by mass or less, 59% by mass or less, 58% by mass or less. Any combination of these that is not contradictory may also be used. Palatinose (Registered Trademark) By setting the isomaltulose content within the above range, the sweetness is felt and blood sugar levels are less likely to rise.

[0038] In addition, palatinose (Registered Trademark) If it contains disaccharides other than isomaltulose, it is called palatinose. (Registered Trademark) The content of isomaltulose may be as described above, or the total content of disaccharides may be the same as that of palatinose described above. (Registered Trademark) (isomaltulose) content may also be applied.

[0039] The content of oligosaccharides per 100 kcal of the nutritional composition according to the present invention is preferably 0.1 g or more, 0.2 g or more as a lower limit, and 2.0 g or less, 1.0 g or less, 0.8 g or less as an upper limit, or any combination thereof that is not contradictory.

[0040] The oligosaccharide content per 100 mL of the nutritional composition according to the present invention is preferably 0.06 g or more, 0.1 g or more, 0.2 g or more, or 0.5 g or more as a lower limit, and 3.0 g or less, 2.0 g or less, 1.5 g or less, or 1.0 g or less as an upper limit, or any combination thereof that is not contradictory. By including oligosaccharides, the intestinal environment can be improved.

[0041] The content of starch hydrolysate per 100 kcal of the nutritional composition according to the present invention is preferably 1.0 g or more, 2.0 g or more, or 3.0 g or more as a lower limit, and preferably 12.0 g or less, 11.0 g or less, 10.0 g or less, or 9.0 g or less as an upper limit, or any combination thereof that is not contradictory.

[0042] The content of starch hydrolysate per 100 mL of the nutritional composition according to the present invention is preferably 0.6 g or more, 1.0 g or more, 2.0 g or more, or 3.0 g or more as a lower limit, and preferably 24 g or less, 22 g or less, 20 g or less, 19 g or less, 18 g or less, 17 g or less, 16 g or less, 15 g or less, or 14 g or less as an upper limit, or any combination thereof that is not contradictory.

[0043] <Emulsifier> The nutritional composition according to the present invention contains an emulsifier, the content of which is 0.60 g / 100 kcal or less. The lower limit of the emulsifier content per 100 kcal is preferably 0.01 g or more, 0.02 g or more, 0.03 g or more, 0.04 g or more, 0.05 g or more, 0.06 g or more, 0.07 g or more, 0.08 g or more, 0.09 g or more, 0.10 g, 0.11 g or more, 0.12 g or more, 0.13 g or more, 0.14 g or more, or 0.15 g or more. In addition, the upper limit of the content of the emulsifier per 100 kcal is preferably 0.60 g or less, 0.59 g or less, 0.58 g or less, 0.57 g or less, 0.56 g or less, 0.55 g or less, 0.54 g or less, 0.53 g or less, 0.52 g or less, 0.51 g or less, 0.50 g or less, 0.49 g or less, 0.48 g or less, 0.47 g or less, 0.46 g or less, 0.45 g or less, 0.44 g or less, 0.43 g or less, 0.42 g or less, 0.41 g or less, 0.40 g or less, 0.39 g or less, 0.38 g or less, 0.37 g or less. g or less, 0.36 g or less, 0.35 g or less, 0.34 g or less, 0.33 g or less, 0.32 g or less, 0.31 g or less, 0.30 g or less, 0.29 g or less, 0.28 g or less, 0.27 g or less, 0.26 g or less, 0.25 g or less, 0.24 g or less, 0.23 g or less, 0.22 g or less, 0.21 g or less, 0.20 g or less, 0.19 g or less, 0.18 g or less, 0.17 g or less, 0.16 g or less, 0.15 g or less, 0.14 g or less, 0.13 g or less, 0.12 g or less, 0.11 g or less, 0.10 g or less. Any combination of these that is not contradictory may also be used.

[0044] Furthermore, the lower limit of the content of the emulsifier per 100 mL of the nutritional composition according to the present invention is preferably 0.006 g or more, more preferably 0.01 g or more, even more preferably 0.10 g or more, and particularly preferably 0.20 g or more. The upper limit of the content of the emulsifier per 100 mL of the nutritional composition according to the present invention is preferably 0.50 g or less, more preferably 0.30 g or less, even more preferably 0.20 g or less, and particularly preferably 0.15 g or less. Any compatible combination of these is also acceptable.

[0045] Furthermore, the lower limit of the ratio of the emulsifier content to the lipid content is preferably 1.0 mass% or more, more preferably 1.5 mass% or more, 2.0 mass% or more, 3.0 mass% or more, and even more preferably 3.5 mass% or more, 3.6 mass% or more, 3.7 mass% or more, 3.8 mass% or more, or 3.9 mass% or more. The upper limit of the ratio of the emulsifier content to the lipid content is preferably 6.5% by mass or less, 6.0% by mass or less, 5.5% by mass or less, or 5.0% by mass or less, more preferably 4.5% by mass or less, 4.4% by mass or less, 4.3% by mass or less, or 4.2% by mass or less. Any combination of these that is not contradictory may also be used.

[0046] By setting the content of the emulsifier to the above upper limit or less, the flavor peculiar to the emulsifier can be reduced. The nutritional composition according to the present invention has good emulsion stability even when the content of the emulsifier is within the above range.

[0047] The emulsifier is not particularly limited as long as it is edible, and examples thereof include lecithin, organic acid monoglycerides, glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and sucrose fatty acid esters. Of these, lecithin and organic acid monoglycerides can be preferably used. It is particularly preferable that the composition contains both lecithin and an organic acid monoglyceride, and the mass ratio thereof is preferably 1:9 to 9:1, more preferably 3:7 to 7:3, and further preferably 4:6 to 6:4.

[0048] <Dietary fiber> The nutritional composition according to the present invention preferably comprises dietary fibre. As the dietary fiber, it is preferable to use water-soluble dietary fiber. It is also preferable to use dietary fiber that has an effect of suppressing an increase in blood sugar level. As the dietary fiber, either high-viscosity or low-viscosity fiber can be used. Suitable examples of water-soluble dietary fibers known to have an effect of suppressing an increase in blood glucose level include inulin, resistant dextrin, polydextrose, hydrolyzed guar gum, pectin, glucomannan, β-glucan, alginate, guar gum, agar, etc. It is also possible to blend one or more of these. In particular, one or more selected from resistant dextrin and inulin can be preferably used.

[0049] The dietary fiber content per 100 kcal of the nutritional composition of the present invention is preferably 1.0 g or more, 2.0 g or more as a lower limit, and preferably 5.0 g or less, 4.0 g or less as an upper limit, or any combination thereof that is not contradictory.

[0050] The dietary fiber content per 100 mL of the nutritional composition of the present invention is preferably 0.6 g or more, 1.0 g or more, 1.5 g or more, or 2.0 g or more as a lower limit, and preferably 10.0 g or less, 9.0 g or less, 8.0 g or less, 7.0 g or less, 6.0 g or less, or 5.0 g or less as an upper limit, or any combination thereof that is not contradictory.

[0051] The inulin content per 100 kcal of the nutritional composition of the present invention is preferably 0.1 g or more, 0.5 g or more as a lower limit, and preferably 2.5 g or less, 2.0 g or less, 1.5 g or less, 1.0 g or less as an upper limit, or any combination thereof that is not contradictory.

[0052] The inulin content per 100 mL of the nutritional composition according to the present invention is preferably 0.06 g or more, 0.1 g or more, 0.2 g or more, 0.3 g or more, 0.4 g or more, 0.5 g or more, or 1.0 g or more as a lower limit, and is preferably 4.0 g or less, 3.5 g or less, 3.0 g or less, 2.5 g or less, 2.0 g or less, or 1.5 g or less as an upper limit, or any combination thereof that is not contradictory.

[0053] The content of resistant dextrin per 100 kcal of the nutritional composition according to the present invention is preferably 1.0 g or more, 2.0 g or more as a lower limit, and preferably 4.0 g or less, 3.0 g or less as an upper limit, or any combination thereof that is not contradictory.

[0054] The content of resistant dextrin per 100 mL of the nutritional composition according to the present invention is preferably 0.6 g or more, 1.0 g or more, 2.0 g or more, or 3.0 g or more as a lower limit, and preferably 8.0 g or less, 6.0 g or less, or 4.0 g or less as an upper limit, or any combination thereof that is not contradictory. The intestinal environment can be improved by including dietary fiber, and the blood sugar level suppressing effect of the nutritional composition can be further enhanced by including dietary fiber that has a blood sugar level suppressing effect.

[0055] <Protein> The nutritional composition according to the present invention preferably contains protein. The type of protein is not particularly limited as long as it is used in food, such as animal proteins such as milk protein, egg protein, and collagen, and vegetable proteins such as soy protein, rice protein, and wheat protein. In the present invention, milk protein is particularly preferably used. As the milk protein, casein, sodium caseinate, calcium caseinate, potassium caseinate, micellar casein (MCC), milk protein concentrate (MPC), milk protein isolate (MPI), milk protein hydrolyzate (MPH), concentrated whey protein (WPC), whey protein isolate (WPI), etc. can be used.

[0056] The protein content per 100 kcal of the nutritional composition of the present invention is preferably 1.0 g or more, 2.0 g or more, or 3.0 g or more as a lower limit, and preferably 6.0 g or less, 5.0 g or less, or 4.0 g or less as an upper limit, or any combination thereof that is not contradictory.

[0057] The protein content per 100 mL of the nutritional composition according to the present invention is preferably 0.6 g or more, 1.0 g or more, 2.0 g or more, 3.0 g or more, 4.0 g or more, or 5.0 g or more as a lower limit, and preferably 12.0 g or less, 10.0 g or less, or 7.0 g or less as an upper limit, or any combination thereof that is not contradictory.

[0058] <Other ingredients> The nutritional composition of the present invention may contain optional ingredients as appropriate within the scope of not impairing the effects of the present technology, such as vitamins, minerals, carnitine, milk and dairy products, stabilizers, thickeners, pH adjusters, flavorings, fragrances, colorants, bifidobacteria powder, and lactic acid bacteria powder.

[0059] [heat amount] The calorific value of the nutritional composition of the present invention is preferably 0.6 kcal / mL or more, 1.0 kcal / mL or more, 1.3 kcal / mL or more, 1.4 kcal / mL or more, 1.5 kcal / mL or more, 1.6 kcal / mL or more, 1.7 kcal / mL or more, 1.8 kcal / mL or more, 1.9 kcal / mL or more, or 2.0 kcal / mL or more. By setting the calorific value of the nutritional composition within the above range, energy can be efficiently ingested.

[0060] The calorie content of the nutritional composition of the present invention is preferably derived mainly from lipids, carbohydrates and proteins. In this specification, the lipid energy ratio, carbohydrate energy ratio, and protein energy ratio refer to the ratio of the calories derived from lipids, carbohydrates, and proteins, respectively, to the total calories in a nutritional composition.

[0061] The lipid energy ratio of the nutritional composition according to the present invention is preferably 30% or more, 35% or more, or 40% or more as a lower limit, and preferably 60% or less, 55% or less, or 50% or less as an upper limit, or any combination thereof that is not contradictory.

[0062] The carbohydrate energy ratio of the nutritional composition of the present invention is preferably 30% or more, 35% or more, or 40% or more as a lower limit, and preferably 60% or less, 55% or less, or 50% or less as an upper limit, or any combination thereof that is not inconsistent therewith.

[0063] Among the carbohydrate energy ratios, the ratio of energy derived from sugar is called the sugar energy ratio. The sugar energy ratio of the nutritional composition according to the present invention is preferably 25% or more, 30% or more, or 35% or more as a lower limit, and preferably 55% or less, 50% or less, or 45% or less as an upper limit. Any combination of these that is not contradictory may also be used.

[0064] The protein energy ratio of the nutritional composition according to the present invention is preferably 5% or more, 10% or more as a lower limit, and preferably 25% or less, 20% or less as an upper limit, or any combination thereof that is not inconsistent therewith.

[0065] [Nutritional composition for suppressing blood glucose rise] The nutritional composition according to the present invention is preferably for suppressing an increase in blood glucose level. As used herein, "suppression of rise in blood glucose level" and "suppressing rise in blood glucose level" refer to the effect of suppressing a sudden rise in blood glucose level, particularly after a meal, the effect of lowering or decreasing blood glucose level, the effect of slowing down sugar absorption, the effect of improving hyperglycemic conditions, and the like. The nutritional composition of the present invention can be used for suppressing an increase in blood glucose level.

[0066] [form] The nutritional composition according to the present invention may be in a liquid or semi-solid form, but is particularly preferably in a liquid form. The upper limit of the viscosity at 20°C of the nutritional composition of the present invention is preferably 100,000 mPa·s or less, 10,000 mPa·s or less, 1000 mPa·s or less, 100 mPa·s or less, 50 mPa·s or less, or 30 mPa·s or less. Furthermore, the lower limit of the viscosity of the nutritional composition of the present invention at 20° C. is 0.1 mPa·s or more, and more preferably 1 mPa·s or more.

[0067] Furthermore, the nutritional composition according to the present invention can be provided not only as an oral nutritional composition, but also as a nutritional composition for nasal administration or a nutritional composition for administration via a gastrostomy tube.

[0068] [Manufacturing method] The nutritional composition of the present invention can be produced by preparing an oil phase containing lipids and an aqueous phase containing carbohydrates, and emulsifying them by adding an emulsifier. The aqueous phase preferably contains protein and carbohydrates. As other preferred embodiments, the above-mentioned preferred embodiments can be applied.

[0069] The mass ratio of the oil phase to the water phase is preferably 1:6 to 1:60.

[0070] [Method for improving emulsion stability] The present invention also provides a method for improving emulsion stability of a nutritional composition, comprising a preparation step of preparing an oil phase containing lipids and an aqueous phase containing carbohydrates, and an emulsification step of adding an emulsifier of 0.60 g / 100 kcal or less to the oil phase and the aqueous phase and mixing them, the lipid content in the nutritional composition being 3.5 g / 100 kcal or more, and the lipid containing medium-chain fatty acids at a ratio of 20 mass% or more in its total constituent fatty acids. The aqueous phase preferably contains protein and carbohydrates. The method for improving emulsion stability is particularly (Registered Trademark) Improves emulsion stability in nutritional compositions containing isomaltulose. As other preferred embodiments, the above-mentioned preferred embodiments can be applied. EXAMPLES

[0071] <Test Example 1: Emulsion stability test (effect of lipid content)> In Test Example 1, in order to examine the effect of lipid content on emulsion stability, two samples with different lipid contents were prepared and the emulsion stability was examined. An oil phase containing lipids and an aqueous phase containing protein and carbohydrates were prepared, and emulsified by adding an emulsifier to produce a nutritional composition. As the emulsifier, lecithin and organic acid monoglyceride were used in a weight ratio of 1:1. The calorie content of the control example and comparative example 1-1 was adjusted to 1.6 kcal / mL and the protein content to 3.8 g / 100 kcal. In addition, the lipid energy ratio, lipid content, ratio of medium-chain fatty acids in the total fatty acids (medium-chain fatty acid ratio), carbohydrate energy ratio, carbohydrate content, palatinose, and the like of the lipids in the control example and comparative example 1-1 were also measured. (Registered Trademark) The (isomaltulose) content and emulsifier content are as shown in Table 1.

[0072] 28 mL of the prepared nutritional composition was placed in a 50 mL centrifuge tube and centrifuged at 5000 g for 3 minutes at 20° C. to promote the floating of fat, after which the emulsion stability was evaluated as follows.

[0073] Fat adhesion to centrifuge tubes After centrifugation, the liquid contents were transferred to another container, and the amount of fat remaining in the upper part of the centrifuge tube was evaluated visually. The evaluation criteria of - to +++ are as follows. Among those with obvious fat attachment within one test, the one with the smallest amount was rated as +. For ++ and +++, the relative amount was determined based on the smallest amount among those with obvious fat attachment. In addition, among those with obvious fat attachment, those with less than twice the amount of fat attached compared to the smallest amount were rated as +. The less the amount of fat adhering to the centrifuge tube, the better the emulsion stability. -: No fat deposits observed ±: Fat deposition is not clear. +: Fat deposits are clearly present ++: Fat deposition is 2 to 3 times that of + +++: Fat deposition is more than three times that of +

[0074] Weight of centrifuge tube residue After the centrifugation, the liquid contents were transferred to another container, and the weight of the centrifuge tube was measured, and the weight of the centrifuge tube alone measured beforehand was subtracted to measure the weight of the centrifuge tube residue. The weight of the centrifuge tube residue is the total weight of the fat components attached to the upper part of the centrifuge tube and the precipitate remaining in the lower part of the centrifuge tube, and the smaller the weight, the better the emulsion stability.

[0075] Relative area of ​​fat deposition After the centrifugation, the liquid contents were transferred to another container, and a photograph was taken with the side that had become inward during centrifugation, where fat adhesion was observed, as the front (Figure 1). Using the image analysis software ImageJ, the fat adhesion site was surrounded by a rectangle to define the evaluation range, and the fat adhesion area within the evaluation range was quantified. For the centrifuge tubes evaluated at the same time, a rectangle of the same shape and area was defined as the evaluation range. The fat adhesion area of ​​the control example was defined as 1.000, and the fat adhesion area of ​​Comparative Example 1-1 was calculated relatively to define the fat adhesion relative area. It can be said that the smaller the fat adhesion relative area, the better the emulsion stability.

[0076] The results are shown in Table 2. The results of the relative fat adhesion area are shown in a graph in FIG.

[0077] [Table 1]

[0078] [Table 2]

[0079] In all the evaluations, the emulsion stability of Comparative Example 1-1 was lower than that of the Control Example, despite the fact that the emulsifier content was higher. These results suggest that increasing the lipid content of a nutritional composition tends to decrease emulsion stability.

[0080] Test Example 2: Emulsion stability test (palatinose (Registered Trademark) (Isomaltulose) content) In Test Example 2, the effect of palatinose on emulsion stability was examined. (Registered Trademark) To investigate the effect of isomaltulose content, palatinose was used. (Registered Trademark) Samples with different isomaltulose contents were prepared and their emulsion stability was examined. An oil phase containing lipids and an aqueous phase containing proteins and carbohydrates were prepared, and an emulsifier was added to emulsify the mixture to produce nutritional compositions. As emulsifiers, lecithin and organic acid monoglyceride were used in a weight ratio of 1:1. The caloric value of the control example and comparative examples 2-1 to 2-6 was adjusted to 1.6 kcal / mL and the protein content was adjusted to 3.8 g / 100 kcal. In addition, the lipid energy ratio, lipid content, ratio of medium-chain fatty acids in the total fatty acids, carbohydrate energy ratio, carbohydrate content, palatinose, and the like of the lipids of the control example and comparative examples 2-1 to 2-6 are shown in Table 1. (Registered Trademark) The (isomaltulose) content and emulsifier content are as shown in Table 3. The samples shown in Table 3 were subjected to the same test as in Test Example 1. The relative fat adhesion area was calculated assuming the area of ​​the control example to be 1.000. The results are shown in Table 4. Photographs taken during the evaluation of the relative area of ​​fat adhesion are shown in FIG. 3. A graph showing the results of the relative area of ​​fat adhesion is shown in FIG.

[0081] [Table 3]

[0082] [Table 4]

[0083] In both evaluations, palatinose (Registered Trademark) The higher the isomaltulose content, the worse the emulsion stability tended to be. From the above, in nutritional compositions containing a certain amount of lipids, palatinose (Registered Trademark) (Isomaltulose) was shown to decrease emulsion stability in a dose-dependent manner.

[0084] <Test Example 3: Emulsion stability test (effect of medium-chain fatty acid ratio)> In Test Examples 3 to 9, in order to examine the effect of the medium-chain fatty acid ratio on emulsion stability, samples having different medium-chain fatty acid ratios were prepared and the emulsion stability was examined. An oil phase containing lipids and an aqueous phase containing protein and carbohydrates were prepared, and emulsified by adding an emulsifier to produce a nutritional composition. As the emulsifier, lecithin and organic acid monoglyceride were used in a weight ratio of 1:1. The calorie content of the control example, comparative example 3-1, and example 3-1 was adjusted to 1.6 kcal / mL and the protein content to 3.8 g / 100 kcal. In addition, the lipid energy ratio, lipid content, ratio of medium-chain fatty acids in the total fatty acids, carbohydrate energy ratio, carbohydrate content, palatinose, and the like of the control example, comparative example 3-1, and example 3-1 are shown in Table 1. (Registered Trademark) The (isomaltulose) content and emulsifier content are as shown in Table 5. The samples shown in Table 5 were subjected to the same test as in Test Example 1. The relative fat adhesion area was calculated assuming the area of ​​the control example to be 1.000. The results are shown in Table 6. Photographs taken during the evaluation of the relative area of ​​fat adhesion are shown in FIG. 5. A graph showing the results of the relative area of ​​fat adhesion is shown in FIG.

[0085] [Table 5]

[0086] [Table 6]

[0087] In all the evaluations, Example 3-1, which had a higher ratio of medium-chain fatty acids, showed better emulsion stability than Comparative Example 3-1. From the above, palatinose, which has a high fat content, (Registered Trademark) It was shown that in a nutritional composition with 0 g / 100 kcal (isomaltulose) content, increasing the ratio of medium-chain fatty acids improved emulsion stability.

[0088] <Test Example 4: Emulsion stability test (effect of medium-chain fatty acid ratio)> The ratio of medium-chain fatty acids to the total fatty acids and palatinose (Registered Trademark) Except for the (isomaltulose) content, the same test as in Test Example 1 was performed on the samples shown in Table 7 under the same conditions as in Comparative Example 3-1. The relative fat adhesion area was calculated assuming the area in Comparative Example 4-1 to be 1.000. The results are shown in Table 7. Photographs taken during the evaluation of the relative area of ​​fat adhesion are shown in FIG. 7. A graph showing the results of the relative area of ​​fat adhesion is shown in FIG.

[0089] [Table 7]

[0090] In all the evaluations, Example 4-1, which had a higher ratio of medium-chain fatty acids, showed better emulsion stability than Comparative Example 4-1. From the above, palatinose, which has a high fat content, (Registered Trademark) It was also shown that in a nutritional composition containing 2.29 g (isomaltulose) / 100 kcal, increasing the ratio of medium-chain fatty acids improved emulsion stability.

[0091] <Test Example 5: Emulsion stability test (effect of medium-chain fatty acid ratio)> The ratio of medium-chain fatty acids to the total fatty acids and palatinose (Registered Trademark) Except for the (isomaltulose) content, the same test as in Test Example 1 was performed on the samples shown in Table 8 under the same conditions as in Comparative Example 3-1. The relative fat adhesion area was calculated assuming the area in Comparative Example 5-1 to be 1.000. The results are shown in Table 8. Photographs taken during the evaluation of the relative area of ​​fat adhesion are shown in Fig. 9. A graph showing the results of the relative area of ​​fat adhesion is shown in Fig. 10.

[0092] [Table 8]

[0093] In all the evaluations, Example 5-1, which had a higher ratio of medium-chain fatty acids, showed better emulsion stability than Comparative Example 5-1. From the above, palatinose, which has a high fat content, (Registered Trademark) It was also shown that in a nutritional composition containing 3.86 g / 100 kcal of isomaltulose, increasing the ratio of medium-chain fatty acids improved emulsion stability.

[0094] <Test Example 6: Emulsion stability test (effect of medium-chain fatty acid ratio)> The ratio of medium-chain fatty acids to the total fatty acids and palatinose (Registered Trademark) Except for the (isomaltulose) content, the same test as in Test Example 1 was performed on the samples shown in Table 9 under the same conditions as in Comparative Example 3-1. The relative fat adhesion area was calculated assuming the area in Comparative Example 6-1 to be 1.000. The results are shown in Table 9. Photographs taken during the evaluation of the relative area of ​​fat adhesion are shown in Figure 11. A graph showing the results of the relative area of ​​fat adhesion is shown in Figure 12.

[0095] [Table 9]

[0096] In all the evaluations, Example 6-1, which had a higher ratio of medium-chain fatty acids, showed better emulsion stability than Comparative Example 6-1. From the above, palatinose, which has a high fat content, (Registered Trademark) It was also shown that in a nutritional composition containing 4.58 g / 100 kcal of isomaltulose, increasing the ratio of medium-chain fatty acids improved emulsion stability.

[0097] <Test Example 7: Emulsion stability test (effect of medium-chain fatty acid ratio)> The ratio of medium-chain fatty acids to the total fatty acids and palatinose (Registered Trademark) Except for the (isomaltulose) content, the same test as in Test Example 1 was performed on the samples shown in Table 10 under the same conditions as in Comparative Example 3-1. The relative fat adhesion area was calculated assuming the area in Comparative Example 7-1 to be 1.000. The results are shown in Table 10. Photographs taken during the evaluation of the relative area of ​​fat adhesion are shown in Fig. 13. A graph showing the results of the relative area of ​​fat adhesion is shown in Fig. 14.

[0098] [Table 10]

[0099] In all the evaluations, Example 7-1, which had a higher ratio of medium-chain fatty acids, showed better emulsion stability than Comparative Example 7-1. From the above, palatinose, which has a high fat content, (Registered Trademark) It was also shown that in a nutritional composition containing 6.11 g / 100 kcal of isomaltulose, increasing the ratio of medium-chain fatty acids improved emulsion stability.

[0100] <Test Example 8: Emulsion stability test (effect of medium-chain fatty acid ratio)> The ratio of medium-chain fatty acids to the total fatty acids and palatinose (Registered Trademark) Except for the (isomaltulose) content, the same test as in Test Example 1 was performed on the samples shown in Table 11 under the same conditions as in Comparative Example 3-1. The relative fat adhesion area was calculated assuming the area in Comparative Example 8-1 to be 1.000. The results are shown in Table 11. Moreover, photographs taken during the evaluation of the relative area of ​​fat adhesion are shown in FIG. 15. Moreover, a graph showing the results of the relative area of ​​fat adhesion is shown in FIG.

[0101] [Table 11]

[0102] In all the evaluations, Example 8-1, which had a higher ratio of medium-chain fatty acids, showed better emulsion stability than Comparative Example 8-1. From the above, palatinose, which has a high fat content, (Registered Trademark) It was also shown that in a nutritional composition containing 6.87 g / 100 kcal of isomaltulose, increasing the ratio of medium-chain fatty acids improved emulsion stability.

[0103] <Test Example 9: Emulsion stability test (effect of medium-chain fatty acid ratio)> The ratio of medium-chain fatty acids to the total fatty acids and palatinose (Registered Trademark) Except for the (isomaltulose) content, the same test as in Test Example 1 was performed on the samples shown in Table 12 under the same conditions as in Comparative Example 3-1. The relative fat adhesion area was calculated assuming the area in Comparative Example 9-1 to be 1.000. The results are shown in Table 12. Moreover, photographs taken during the evaluation of the relative area of ​​fat adhesion are shown in FIG. 17. Moreover, a graph showing the results of the relative area of ​​fat adhesion is shown in FIG.

[0104] [Table 12]

[0105] In all the evaluations, Example 9-1, which had a higher ratio of medium-chain fatty acids, showed better emulsion stability than Comparative Example 9-1. From the above, palatinose, which has a high fat content, (Registered Trademark) It was also shown that in a nutritional composition containing 9.16 g / 100 kcal of isomaltulose, increasing the ratio of medium-chain fatty acids improved emulsion stability.

[0106] From the results of Test Examples 3 to 9, palatinose (Registered Trademark) It was shown that emulsion stability improves when the isomaltulose content is within the range of 0 to 9.16 g / 100 kcal and the medium-chain fatty acid ratio is increased.

[0107] <Test Example 10: Emulsion stability test (comparison with further reduction in emulsifier content)> In Test Example 10, the effect of palatinose on emulsion stability when the emulsifier content was further reduced was examined. (Registered Trademark) The effects of isomaltulose content and medium-chain fatty acid ratio were investigated. The ratio of medium-chain fatty acids to the total fatty acids and palatinose (Registered Trademark)The same test as in Test Example 1 was carried out for the samples shown in Table 13 under the same conditions as in Comparative Example 3-1, except for the (isomaltulose) content and the emulsifier content. The relative fat adhesion area was calculated assuming the area in Comparative Example 10-1 to be 1.000. The results are shown in Table 13. Moreover, photographs taken during the evaluation of the relative area of ​​fat adhesion are shown in Fig. 19. Moreover, a graph showing the results of the relative area of ​​fat adhesion is shown in Fig. 20.

[0108] [Table 13]

[0109] In all the evaluations, Example 10-1 exhibited better emulsion stability than Comparative Example 10-1. From the above, in a nutritional composition with a high fat content, even if the emulsifier content is reduced, it is possible to increase the ratio of medium-chain fatty acids in the constituent fatty acids of the lipids and to increase the amount of palatinose. (Registered Trademark) It has been shown that the combination of including isomaltulose and maltitol can provide a liquid nutritional composition with good emulsion stability even when it is high in fat.

[0110] <Test Example 11: Blood Glucose Measurement> In Test Example 11, the effect of ingestion of a nutritional composition on blood glucose level was examined. An oil phase containing lipids and an aqueous phase containing proteins and carbohydrates were prepared, and emulsified by adding an emulsifier to produce a nutritional composition. As the emulsifier, lecithin and organic acid monoglyceride were used in a weight ratio of 1:1. The calorie content of the control example and Example 11-1 were adjusted to 1.6 kcal / mL and the protein content to 3.8 g / 100 kcal. In addition, the lipid energy ratio, lipid content, ratio of medium-chain fatty acids in the total fatty acids, carbohydrate energy ratio, carbohydrate content, palatinose, and the like of the lipids in the control example and Example 11-1 were also measured. (Registered Trademark) The (isomaltulose) content and emulsifier content are as shown in Table 14. The subjects were 9 adult men and women. From the start to the end of the test, a Freestyle Libre Pro sensor (manufactured by Abbott Japan LLC) was attached to the upper arm, and blood glucose levels were measured every 15 minutes. After resting for 1 hour on an empty stomach in the morning, 125 mL of one of the test foods was consumed, and then the subjects rested for another 2 hours. After an interval of 3 days or more, the other test food was similarly tested. The amount of blood glucose rise and the area under the curve, which were subtracted from the blood glucose level on an empty stomach in the morning, were evaluated. The average values ​​of the amount of blood glucose rise and the area under the curve at each time point were calculated, and a significant difference test between the control example and Example 11-1 was performed using a paired t-test, with a risk rate of 5% or less considered significant.

[0111] [Table 14]

[0112] Change from baseline The amount of blood glucose rise based on the blood glucose level at the time of ingestion is shown in Figure 21. The amount of blood glucose rise 45 minutes after eating was 39 ± 14 mg / dL in the control example, whereas it was 27 ± 14 mg / dL in Example 11-1, which was significantly suppressed.

[0113] Area under the blood glucose curve (iAUC) The area under the blood glucose rise curve (iAUC) is shown in Figure 22. The iAUC was significantly suppressed.

[0114] From the above, it was demonstrated that the nutritional composition of the present invention can suppress an increase in blood glucose level.

[0115] <Test Example 12: Storage test> The composition of Example 12-1 is shown in Table 15. Example 12-1 contains palatinose. (Registered Trademark)It was prepared by mixing isomaltulose, highly branched dextrin, milk protein, resistant dextrin, MCT, vegetable oil, starch hydrolysate, lactulose, inulin, refined fish oil, yeast extract, dry yeast, carnitine, lactic acid bacteria (sterilized), sodium caseinate, pH adjuster, emulsifier, potassium chloride, flavoring, and caramel color. The amount of emulsifier was 0.175g / 100kcal, and lecithin and organic acid monoglyceride were used in a weight ratio of 1:1. Example 12-1 was sterilized at ultra-high temperature, aseptically packed into paper packs of 125 mL each, and then stored at room temperature for 6 months. When the degree of fat floating of Example 12-1 that had been stored for 6 months was visually confirmed, no fat floating that would cause problems in use was observed, and the product was in good condition.

[0116] [Table 15]

[0117] <Test Example 13: Emulsion stability test (effect of medium-chain fatty acid ratio)> To investigate the effect of the medium-chain fatty acid ratio on emulsion stability, samples with different medium-chain fatty acid ratios were prepared and the emulsion stability was examined. The ratio of medium-chain fatty acids to the total fatty acids and palatinose (Registered Trademark) Except for the (isomaltulose) content, the same test as in Test Example 1 was performed on the samples shown in Table 16 under the same conditions as in Comparative Example 3-1. The relative fat adhesion area was calculated assuming the area in Comparative Example 13-1 to be 1.000. The results are shown in Table 16. Moreover, photographs taken when evaluating the relative area of ​​fat adhesion are shown in FIG. 23. Moreover, a graph showing the results of the relative area of ​​fat adhesion is shown in FIG.

[0118] [Table 16]

[0119] In all the evaluations, Examples 13-1 and 13-2, which have a higher ratio of medium-chain fatty acids, showed better emulsion stability than Comparative Example 13-1. In particular, Example 13-2, which has a higher ratio of medium-chain fatty acids, showed better emulsion stability. From the above, palatinose, which has a high fat content, (Registered Trademark) It was also shown that in a nutritional composition containing 3.86 g / 100 kcal of isomaltulose, increasing the ratio of medium-chain fatty acids improved emulsion stability.

[0120] <Test Example 14: Emulsion stability test (effect of medium-chain fatty acid ratio)> In order to investigate the effect of the medium-chain fatty acid ratio on emulsion stability under conditions with a high lipid content, samples with different medium-chain fatty acid ratios were prepared under conditions with a high lipid content, and the emulsion stability was investigated. An oil phase containing lipids and an aqueous phase containing proteins and carbohydrates were prepared, and emulsified by adding an emulsifier to produce a nutritional composition. As the emulsifier, lecithin and organic acid monoglyceride were used in a weight ratio of 1:1. The caloric value of Comparative Example 14-1, Example 14-1, and Example 14-2 were prepared to be 1.6 kcal / mL and the protein content to be 3.8 g / 100 kcal. In addition, the lipid energy ratio, lipid content, ratio of medium-chain fatty acids in the total fatty acids, carbohydrate energy ratio, carbohydrate content, palatinose, and the like of the lipids in Comparative Example 14-1, Example 14-1, and Example 14-2 were (Registered Trademark) The (isomaltulose) content and emulsifier content are as shown in Table 17. The samples shown in Table 17 were subjected to the same test as in Test Example 1. The relative fat adhesion area was calculated assuming the area of ​​Comparative Example 14-1 to be 1.000. The results are shown in Table 18. Moreover, photographs taken when evaluating the relative area of ​​fat adhesion are shown in FIG. 25. Moreover, a graph showing the results of the relative area of ​​fat adhesion is shown in FIG.

[0121] [Table 17]

[0122] [Table 18]

[0123] In all the evaluations, Examples 14-1 and 14-2, which have a higher ratio of medium-chain fatty acids, showed better emulsion stability than Comparative Example 14-1. In particular, Example 14-2, which has a higher ratio of medium-chain fatty acids, showed better emulsion stability. From the above, palatinose, which has a particularly high fat content of 6.11g / kcal, (Registered Trademark) It was also shown that in a nutritional composition containing 3.86 g / 100 kcal of isomaltulose, increasing the ratio of medium-chain fatty acids improved emulsion stability. [Industrial Applicability]

[0124] According to the present invention, a stable nutritional composition can be provided.

Claims

1. An emulsified nutritional composition comprising lipids, carbohydrates, and an emulsifier, The lipid content in the emulsified nutritional composition is 4.4 g / 100 kcal or more, The carbohydrate comprises isomaltulose, The content of isomaltulose in the emulsified nutritional composition is 2.5 g / 100 kcal or more, The content of the emulsifier in the emulsified nutritional composition is 0.60 g / 100 kcal or less, The lipid contains medium-chain fatty acids in a proportion of 40% by mass or more of its total constituent fatty acids. Emulsified nutritional composition.

2. The ratio of the content of the emulsifier to the content of the lipid is 6.5% by mass or less; 2. An emulsified nutritional composition according to claim 1.

3. The emulsifier is lecithin and an organic acid monoglyceride, 3. The emulsified nutritional composition according to claim 1, wherein the mass ratio of the lecithin to the organic acid monoglyceride is 3:7 to 7:

3.

4. The carbohydrate content is 15 g / 100 kcal or less.

3. An emulsified nutritional composition according to claim 1 or 2.

5. The calorie content is 0.6 kcal / mL or more.

3. An emulsified nutritional composition according to claim 1 or 2.

6. The emulsified nutritional composition further comprises a protein.

3. An emulsified nutritional composition according to claim 1 or 2.

7. The emulsified nutritional composition is for suppressing an increase in blood glucose level.

3. An emulsified nutritional composition according to claim 1 or 2.

8. A method for improving emulsion stability of an emulsified nutritional composition, comprising: A preparation step of preparing an oil phase containing lipids and an aqueous phase containing carbohydrates; and an emulsification step of mixing the oil phase and the aqueous phase by adding an emulsifier of 0.60 g / 100 kcal or less, The lipid content in the emulsified nutritional composition is 4.4 g / 100 kcal or more, The carbohydrate comprises isomaltulose, The content of isomaltulose in the emulsified nutritional composition is 2.5 g / 100 kcal or more, The lipid contains medium-chain fatty acids in a proportion of 40% by mass or more of its total constituent fatty acids. Method for improving emulsion stability.

9. A method for producing an emulsified nutritional composition, comprising the steps of: A preparation step of preparing an oil phase containing lipids and an aqueous phase containing carbohydrates; and an emulsification step of mixing the oil phase and the aqueous phase by adding an emulsifier of 0.60 g / 100 kcal or less, The lipid content in the emulsified nutritional composition is 4.4 g / 100 kcal or more, The carbohydrate comprises isomaltulose, The content of isomaltulose in the emulsified nutritional composition is 2.5 g / 100 kcal or more, The lipid contains medium-chain fatty acids in a proportion of 40% by mass or more of its total constituent fatty acids. A method for producing an emulsified nutritional composition.

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