High calorie nutritional composition

Abstract

To provide a packaged product for tasty supplement of a high-caloric nutritional composition, whereby energy is sufficiently supplemented with a small amount of intake while the three major nutrients can be ingested in good balance.SOLUTION: A high-caloric nutritional composition having pH of 3.0 or more and 4.0 or less contains nutrients including protein, fat and carbohydrate, has an acidity (as citric acid) of 2.2% or less, and has a calorie of 2.5 kcal / g or more and 4.5 kcal / g or less.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a high calorie nutritional composition primarily for oral or tube feeding. [Background technology]

[0002] In recent years, with the aging of the population, attention has been focused on high-calorie nutritional compositions to replenish nutrients that tend to be lacking in daily diets, and various nutritional supplements have been proposed and are commercially available (see, for example, Patent Document 1).

[0003] In particular, for elderly people who have a reduced appetite or swallowing disorders, it is necessary to ingest small amounts of high-calorie nutritional compositions to provide sufficient energy and to obtain a balanced amount of the three major nutrients. Furthermore, from the perspective of improving quality of life (QOL), it is necessary for consumers who ingest high-calorie nutritional compositions to be able to enjoy the food and to improve the quality of the food.

[0004] However, when these nutritional compositions are made high in calories (especially when the protein concentration is high), it becomes difficult to lower the pH, so if the nutritional composition is made acidic, a large amount of acid must be added, which increases the sourness and may make the recipient unable to enjoy the food. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2015-107075 A Summary of the Invention [Problem to be solved by the invention]

[0006] The object of the present invention is to provide a high-calorie nutritional composition which can sufficiently replenish energy by taking a small amount, can provide the three major nutrients in a well-balanced manner, can be enjoyed by a person who takes the high-calorie nutritional composition, and has improved food quality. [Means for solving the problem]

[0007] These objects can be achieved by the present invention described below in (1) to (6).

[0008] (1) A high-calorie nutritional composition containing nutrients including protein, lipids, and carbohydrates, with a calorie content of 2.5 kcal / mL or more and 4.5 kcal / mL or less, and characterized in that the acidity (as citric acid) is 2.2% or less.

[0009] (2) The high-calorie nutritional composition according to (1) above, having a pH of 3.0 or more and 4.0 or less.

[0010] (3) A high-calorie nutritional composition according to (1) or (2) above, wherein the protein content in the high-calorie nutritional composition is 5.0 g or more and 15.0 g or less per 50 mL.

[0011] (4) A high-calorie nutritional composition according to any one of (1) to (3) above, wherein the lipid content in the high-calorie nutritional composition is 4.0 g or more and 15.0 g or less per 50 mL.

[0012] (5) A high-calorie nutritional composition according to any one of (1) to (4) above, wherein the carbohydrate content in the high-calorie nutritional composition is 12.5 g or more and 20.0 g or less per 50 mL.

[0013] (6) A package comprising the high-calorie nutritional composition according to any one of (1) to (5) above and a container filled with the high-calorie nutritional composition. Effect of the Invention

[0014] According to the high-calorie nutritional composition of the present invention, the intake of a small amount of the high-calorie nutritional composition You can get enough energy and get a good balance of the three major nutrients. It is possible.

[0015] Furthermore, high-calorie nutritional compositions with a pH of 3.0 or higher and 4.0 or lower taste sour, but by setting the acidity (as citric acid) to 2.2% or lower, consumers can enjoy the high-calorie nutritional composition while reducing the sourness, thereby improving food quality.

[0016] In addition, in the package of the present invention, the high-calorie nutritional composition of the present invention is filled in a container. This makes it possible to realize a reduction in size of the container, i.e., the package. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0017] The high-calorie nutritional composition of the present invention will be described in detail below based on a preferred embodiment. The high-calorie nutritional composition of the present invention is characterized by containing proteins, lipids, and carbohydrates as nutrients, having a pH of 3.0 to 4.0, and having a calorie content of 2.5 kcal / g to 4.5 kcal / g. This allows sufficient energy to be supplied even by ingesting a small amount of the high-calorie nutritional composition, and allows the three major nutrients to be obtained in a balanced manner. In addition, by setting the acidity (as citric acid) to 2.2% or less in the high-calorie nutritional composition with a pH of 3.0 to 4.0, the consumer can enjoy the high-calorie nutritional composition while suppressing the sourness, thereby improving the quality of the food.

[0018] As described above, the high-calorie nutritional composition of the present invention contains protein as a nutrient (three major nutrients). It contains protein, lipids, and carbohydrates and has a calorie content of 2.5 kcal / g or more and 4.5 kcal / g or more. The type and content of the nutrients are appropriately selected so that the total amount of the nutrients is 0.0 ...

[0019] The high-calorie nutritional composition is filled into a container, and as described above, in the present invention, the nutrients (the three major nutrients) are protein, lipids, and carbohydrates, and the calorie content is 2.5 kcal / mL or more and 4.5 kcal / mL or less.

[0020] These nutrients will be explained below in order. Protein is included in the high-calorie nutritional composition as a nutrient (one of the three major nutrients) that supplies a nitrogen source and amino acids.

[0021] The protein content in the high-calorie nutritional composition is preferably set to about 5.0 g to 15.0 g in 50 mL of the high-calorie nutritional composition, and when the pH is set to 3.0 to 4.0, it is set to about 5.0 g to 10.0 g. This allows the three major nutrients to be obtained in a balanced manner, and the calorie content of the high-calorie nutritional composition can be set to 2.5 kcal / mL to 4.5 kcal / mL. Therefore, energy can be sufficiently replenished by taking a small amount of the high-calorie nutritional composition (40 mL to 60 mL).

[0022] In this specification, the term "protein" includes low molecular weight substances regardless of the degree of polymerization of amino acids, and includes not only proteins but also amino acids and peptides as degradation products of proteins.

[0023] Preferably, the proteins include collagen peptides and whey proteins.

[0024] Whey protein is a mixture of globular proteins isolated from whey, the liquid that remains when milk coagulates, and is made up of soluble components found in milk.

[0025] As this whey protein, for example, commercially available products can be used, and specific examples thereof include WPC550 (manufactured by Fonterra), Enlacto HG (manufactured by Nippon Shinyaku Co., Ltd.), Enlacto CC (manufactured by Nippon Shinyaku Co., Ltd.), PROGEL800 (manufactured by Nippon Shinyaku Co., Ltd.), Lactocrystal (manufactured by Nippon Shinyaku Co., Ltd.), WPI18855 (manufactured by Fonterra), WPI18822 (manufactured by Fonterra), WPI1895 (manufactured by Fonterra), WPC392 (manufactured by Fonterra), WPC80 (manufactured by Fonterra), WPC7009 (manufactured by Fonterra), WPC164 (manufactured by Fonterra), WPC162 (manufactured by Fonterra), WPC132 (manufactured by Fonterra), and WPC472 (manufactured by Fonterra).

[0026] In addition, collagen peptides are collagen derived from animals (mainly pigs, chickens and fish) that has been hydrolyzed with enzymes or the like to reduce its molecular weight to a weight-average molecular weight of preferably 1,000 or more and 8,500 or less, more preferably 1,000 or more and 5,000 or less.

[0027] Commercially available collagen peptides include collagen peptides derived from pigs, chickens, and fish, and specific examples include Well Collagen (manufactured by Nippon Shinyaku Co., Ltd.), SOLUGEL (manufactured by Nippon Pure Food Co., Ltd.), GELITA SOL NPE (manufactured by Nippi Co., Ltd.), GELITA SOL NPS (manufactured by Nippi Co., Ltd.), which are derived from pig collagen, Marine Collagen NH (manufactured by Nippon Ham Foods Ltd.), which is derived from fish collagen, and C-LAP (manufactured by Nippon Ham Foods Ltd.), which is derived from chicken collagen.

[0028] It is preferable that the collagen peptide and whey protein are such that, when the whey protein weight content in the high-calorie nutritional composition is 1.0, the collagen peptide weight content is 1.0 or more and 26.0 or less. This allows the high-calorie nutritional composition to be sufficiently replenished with energy even when ingested in a small amount, and the three major nutrients, protein, lipid and carbohydrate, are dispersed with excellent stability without separation and stabilized. In addition, if the collagen peptide weight content is less than 1.0, it may be difficult to replenish energy sufficiently by ingesting a small amount of the high-calorie nutritional composition. Furthermore, if the collagen peptide weight content exceeds 26.0, the high-calorie nutritional composition will have a unique odor, acrid taste, bitter taste, and other unpleasant flavors, which makes it difficult for the ingestor to enjoy the high-calorie nutritional composition and reduces the ingestor's appetite, which may lead to a decrease in quality of life (QOL).

[0029] The collagen peptide weight content is preferably 1.0 to 26.0, more preferably 1.7 to 4.3, when the whey protein weight content is 1.0, which allows the high-calorie nutritional composition to be more stabilized.

[0030] The protein may include proteins other than collagen peptides and whey proteins, for example, known proteins such as animal proteins and vegetable proteins other than collagen peptides and whey proteins can be used.

[0031] Examples of such proteins include proteins contained in milk, excluding whey protein, and soy protein.

[0032] More specifically, examples of ingredients made from milk include casein, caseinate, total milk protein (TMP), and milk protein concentrate (MPC), and examples of ingredients made from soybeans include soy protein, and one or a combination of two or more of these can be used.

[0033] In addition, TMP, MPC, soy protein, etc. can be commercially available products, and examples of commercially available products include MPC80 (manufactured by Nippon Shinyaku Co., Ltd.), MPC80LR (manufactured by Nippon Shinyaku Co., Ltd.), casein magnesium S (manufactured by Nippon Shinyaku Co., Ltd.), casein potassium S (manufactured by Nippon Shinyaku Co., Ltd.), casein sodium CW (manufactured by Nippon Shinyaku Co., Ltd.), Prolina 900 (manufactured by Fuji Oil Co., Ltd.), Prolina 700 (manufactured by Fuji Oil Co., Ltd.), Prolina 800 (manufactured by Fuji Oil Co., Ltd.), New Fujipro 3000 (manufactured by Fuji Oil Co., Ltd.), and New Fujipro 1700N (manufactured by Fuji Oil Co., Ltd.).

[0034] Examples of amino acids include essential amino acids such as valine, leucine, isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan, and histidine, and non-essential amino acids such as glycine, alanine, serine, cysteine, asparagine, glutamine, proline, tyrosine, aspartic acid, glutamic acid, and arginine, and one or more of these can be used in combination.

[0035] These amino acids may be in the form of inorganic acid salts (such as hydrochlorides), organic acid salts (such as acetates), or esters (such as methyl esters) that can be hydrolyzed in vivo.

[0036] Furthermore, examples of peptides include those in which two or more of the above-mentioned amino acids are polymerized via peptide bonds (amide bonds), and one or more of these can be used in combination. Such peptides may be dipeptides, tripeptides, oligopeptides (about 10 amino acids), or polypeptides (tens to hundreds of amino acids).

[0037] The peptides used may be proteins other than collagen that have been subjected to a process to reduce their molecular weight, and examples of such peptides include soybean peptides, casein peptides, and whey peptides.

[0038] The proteins, amino acids, and peptides may be derived from flavors, etc.

[0039] Lipids are included in high-calorie nutritional compositions as nutrients (one of the three major nutrients) that serve as a highly efficient energy source.

[0040] The lipid content in the high-calorie nutritional composition is preferably set to about 4.0 g to 15.0 g in 50 mL of the high-calorie nutritional composition, and when the pH is set to 3.0 to 4.0, it is set to about 9.0 g to 12.5 g. This allows the three major nutrients to be obtained in a balanced manner, and the calorie content of the high-calorie nutritional composition can be set to 2.5 kcal / mL to 4.5 kcal / mL. Therefore, energy can be sufficiently replenished by taking a small amount (40 mL to 60 mL) of the high-calorie nutritional composition. If the lipid content in the high-calorie nutritional composition is less than the lower limit, depending on the type of lipid, the function of the skin may be reduced. If the lipid content exceeds the upper limit, the lipid is excessively supplied, and depending on the type of lipid, obesity may be induced.

[0041] The lipids are not particularly limited as long as they are ingestible by humans, and examples thereof include saturated fatty acids, unsaturated fatty acids, vegetable oils, and animal fats and oils.

[0042] Examples of saturated fatty acids include caprylic acid, capric acid, lauric acid, palmitic acid, stearic acid, etc., and one or more of these can be used in combination.

[0043] Examples of unsaturated fatty acids include oleic acid, palmitoleic acid, linoleic acid, arachidonic acid, α-linolenic acid, etc., and one or more of these can be used in combination.

[0044] Examples of vegetable oils include coconut oil, corn oil, cottonseed oil, olive oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, safflower oil, sesame oil, soybean oil, sunflower oil, almond oil, cashew oil, hazelnut oil, macadamia nut oil, mongongo oil, pecan oil, pine nut oil, pistachio oil, walnut oil, gourd oil, buffalo pumpkin oil, pumpkin seed oil, watermelon seed oil, amaranth oil, apricot oil, apple oil, argan oil, avocado oil, babassu oil, moringa oil, Borneo oil, Cape chestnut oil, and cocoa. Examples of oils that can be used include butter, carob oil, coffea palm oil, coriander seed oil, dika oil, linseed oil, grape seed oil, hemp oil, kapok fruit oil, lalemantia oil, marula oil, meadowfoam oil, mustard oil, nutmeg butter, okra oil, papaya oil, perilla oil, pequy oil, poppy seed oil, prune oil, quinoa oil, niger seed oil, rice oil, Royle oil, Sacha Inchi oil, camellia oil, thistle oil, tomato oil, wheat oil, perilla oil, germ oil, coconut oil, and peanut oil. One or more of these can be used in combination.

[0045] Examples of animal fats and oils include lard (pork fat) and beef fat, and one or more of these can be used in combination.

[0046] The lipids may be used alone or in combination of two or more kinds. The lipids may be derived from flavors or the like.

[0047] Carbohydrates are included in high calorie nutritional compositions as nutrients (major nutrients) to supply simple sugars.

[0048] The content of carbohydrates in the high-calorie nutritional composition is preferably set to about 12.5 g to 20.0 g in 50 mL of the high-calorie nutritional composition, and when the pH is set to 3.0 to 4.0, it is set to about 16.0 g to 20.0 g. This allows the three major nutrients to be obtained in a balanced manner, and the calorie content of the high-calorie nutritional composition can be set to 2.5 kcal / mL to 4.5 kcal / mL. Therefore, energy can be sufficiently replenished by taking a small amount of the high-calorie nutritional composition (40 mL to 60 mL), that is, by taking the high-calorie nutritional composition filled in a package. If the content of carbohydrates in the high-calorie nutritional composition is less than the lower limit, depending on the type of carbohydrate, sufficient calorie may not be obtained. If the content of carbohydrates exceeds the upper limit, the supply of carbohydrates becomes excessive, and depending on the type of carbohydrate, diabetes may be induced.

[0049] There are no particular limitations on the carbohydrates, so long as they can be absorbed by the body and become a calorie source (energy source), and examples of such carbohydrates include monosaccharides, disaccharides, and polysaccharides.

[0050] Examples of monosaccharides include glucose (grape sugar), fructose (fruit sugar), and galactose, and one or more of these can be used in combination. Examples of disaccharides include sucrose (cane sugar), lactose (milk sugar), maltose (malt sugar), isomaltose, and trehalose.

[0051] Specific examples of polysaccharides include starch (amylose, amylopectin), dextrin, etc., and one or a combination of two or more of these can be used, with dextrin being preferred.

[0052] Dextrin is a general term for a substance in which several α-glucose units are polymerized by glycosidic bonds, and can be obtained by hydrolysis of starch. Dextrin is decomposed slowly in the small intestine and absorbed slowly, so it can prevent a sudden rise in blood sugar. In addition, by using dextrin, it is possible to reduce the osmotic pressure of a high-calorie nutritional composition, and to prevent osmotic diarrhea. As the dextrin, either a high molecular weight dextrin with a high degree of polymerization of α-glucose or a low molecular weight dextrin with a low degree of polymerization of α-glucose may be used, but it is preferable to use a high molecular weight dextrin that can reduce the osmotic pressure more. The low molecular weight dextrin is also called maltodextrin, and is usually a polymer of 3 to 5 α-glucose units.

[0053] The dextrin may be prepared by oneself or may be a commercially available product. When preparing dextrin, it can be prepared by hydrolyzing known starches, such as starches contained in corn, waxy corn, wheat, rice, waxy rice, waxy milo, beans (broad beans, mung beans, red beans, etc.), potatoes, sweet potatoes, tapioca, etc., by known methods. On the other hand, examples of commercially available dextrin include TK-16 (manufactured by Matsutani Chemical Industry Co., Ltd.), Sandeck #300 (manufactured by Sanwa Starch Industry Co., Ltd.), Sandeck #250 (manufactured by Sanwa Starch Industry Co., Ltd.), Sandeck #150 (manufactured by Sanwa Starch Industry Co., Ltd.), etc.

[0054] The above-mentioned carbohydrates may be used alone or in combination of two or more. The carbohydrates may be derived from flavors, etc.

[0055] In addition, in the present invention, such carbohydrates preferably contain low molecular weight carbohydrates with a low degree of polymerization, i.e., monosaccharides, disaccharides, or low molecular weight polysaccharides such as low molecular weight dextrins. This increases the compatibility of carbohydrates in the high calorie nutritional composition, so that even if the content of carbohydrates in the high calorie nutritional composition is increased to within the above range, the carbohydrates can be dissolved in the high calorie nutritional composition. Therefore, the occurrence of carbohydrate aggregates or precipitates in the high calorie nutritional composition can be appropriately suppressed or prevented, and the high calorie nutritional composition can be one in which carbohydrates are uniformly dispersed.

[0056] The high-calorie nutritional composition may contain vitamins as nutrients in addition to the nutrients of protein, lipid and carbohydrate (the three major nutrients) mentioned above.

[0057] The vitamins are not particularly limited, and include various vitamins such as vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, niacin, pantothenic acid, vitamin B6, biotin, folic acid, vitamin B12, vitamin C, and carnitine, and these may be used alone or in combination of two or more types.

[0058] The preferred contents of various vitamins per 50 mL of the high-calorie nutritional composition are as follows:

[0059] Vitamin A: preferably 0 to 1500 μg, more preferably 10 to 125 μg Vitamin D: preferably 0.05 to 25 μg, more preferably 0.05 to 2.5 μg Vitamin E: preferably 0.1 to 400 mg, more preferably 0.1 to 2.5 mg Vitamin K: preferably 0.25 to 500 μg, more preferably 1 to 25 μg Vitamin B1: preferably 0.005 to 5.0 mg, more preferably 0.05 to 1.5 mg Vitamin B2: preferably 0.005 to 5.0 mg, more preferably 0.025 to 1.5 mg Niacin: preferably 0.05 to 15 mg NE, more preferably 0.25 to 3 mg NE Pantothenic acid: preferably 0.05 to 2.8 mg, more preferably 0.1 to 1.5 mg Vitamin B6: preferably 0.005 to 3.0 mg, more preferably 0.05 to 1.5 mg Biotin: preferably 0.05 to 50 μg, more preferably 0.5 to 10 μg Folic acid: preferably 0.5 to 500 μg, more preferably 5 to 50 μg Vitamin B12: preferably 0.005 to 5 μg, more preferably 0.1 to 1.5 μg Vitamin C: preferably 0.5 to 100 mg, more preferably 2.5 to 50 mg Carnitine: preferably 0.5 to 150 mg, more preferably 5 to 35 mg

[0060] The lower and upper limits of the preferred and more preferred ranges for each vitamin are inclusive.

[0061] Furthermore, the high-calorie nutritional composition may contain minerals as nutrients in addition to the above-mentioned nutrients of protein, lipid and carbohydrate (the three major nutrients).

[0062] The minerals are not particularly limited, and examples thereof include various minerals such as sodium, potassium, calcium, phosphorus, and magnesium. These may be used alone or in combination of two or more kinds.

[0063] The preferred contents of various minerals per 50 mL of the high-calorie nutritional composition are as follows:

[0064] Sodium: preferably 25 to 150 mg, more preferably 50 to 95 mg Calcium: preferably 5 to 100 mg, more preferably 15 to 50 mg Phosphorus: preferably 0.5 to 175 mg, more preferably 12.5 to 75 mg Magnesium: preferably 0.5 to 37.5 mg, more preferably 5 to 25 mg Potassium: preferably 0.5 to 175 mg, more preferably 12.5 to 90 mg

[0065] It should be noted that the lower and upper limits of the preferred and more preferred ranges for various minerals are inclusive.

[0066] Furthermore, the high-calorie nutritional composition may contain trace elements as nutrients in addition to the above-mentioned nutrients of protein, lipid and carbohydrate (the three major nutrients).

[0067] The trace elements are not particularly limited, and examples thereof include various trace elements such as iron, zinc, copper, chlorine, iodine, manganese, selenium, chromium, and molybdenum. These may be used alone or in combination of two or more kinds.

[0068] The preferred contents of various trace elements per 50 mL of the high-calorie nutritional composition are as follows:

[0069] Iron: preferably 0.05 to 27.5 mg, more preferably 0.5 to 5.0 mg Copper: preferably 0.005 to 0.5 mg, more preferably 0.03 to 0.3 mg Chlorine: preferably 0.5 to 175 mg, more preferably 12.5 to 90 mg Iodine: preferably 0.05 to 500 μg, more preferably 0.5 to 50 μg Manganese: preferably 0.005 to 5.0 mg, more preferably 0.05 to 1.0 mg Selenium: preferably 0.05 to 225 μg, more preferably 0.5 to 17.5 μg Zinc: preferably 0.05 to 10 mg, more preferably 0.5 to 5 mg Chromium: preferably 0.05 to 15 μg, more preferably 0.5 to 10 μg Molybdenum: preferably 0.05 to 15 μg, more preferably 0.5 to 10 μg

[0070] The lower and upper limits of the preferred and more preferred ranges of various trace elements are inclusive.

[0071] In the present invention, the calorie content of the high-calorie nutritional composition containing the above nutrients may be 2.5 kcal / mL or more and 4.5 kcal / mL or less, but is preferably 3.0 kcal / mL or more and 4.3 kcal / mL or less, and more preferably 3.5 kcal / mL or more and 4.1 kcal / mL or less when the pH is 3.0 to 4.0. If the calorie content of the high-calorie nutritional composition is less than 2.5 kcal / mL, a large amount of calorie cannot be ingested in a small volume. If the calorie content of the high-calorie nutritional composition exceeds 4.5 kcal / mL, it is difficult for the nutrients to dissolve. This allows sufficient energy to be replenished even by ingesting a small amount (40 mL to 60 mL) of the high-calorie nutritional composition. In other words, the total amount of high-calorie nutritional composition (liquid diet) that an elderly person with a decreased appetite or dysphagia can obtain as a dietary supplement under the supervision of a third party such as a nurse or caregiver in a hospital or nursing facility is generally less than 100 mL. Therefore, by setting the calorie content of the high-calorie nutritional composition filled in the container at 40 mL to 60 mL within the above range, and further obtaining the high-calorie nutritional composition from the package as a nutritional supplement for three meals, breakfast, lunch, and dinner, it is possible to obtain energy of 200 kcal to 1000 kcal, preferably 300 kcal to 900 kcal, and more preferably 400 kcal to 800 kcal. Therefore, by consuming the high-calorie nutritional composition for three meals, it is possible to satisfy the shortage of the amount of energy that is desirable for the elderly to obtain in a day.

[0072] In addition, in the present invention, the high-calorie nutritional composition may have a viscosity at 25°C of 3,500 mPa·s or more and 22,000 mPa·s or less, but preferably 5,000 mPa·s or more and 20,000 mPa·s or less. If the viscosity of the high-calorie nutritional composition is less than the lower limit, reflux pneumonia or diarrhea may be induced. If the viscosity of the high-calorie nutritional composition exceeds the upper limit, the composition may be sticky when ingested. By setting the viscosity within this range, the viscosity of the high-calorie nutritional composition can be set within a range suitable for liquid diet. Therefore, even if the high-calorie nutritional composition is ingested by an elderly person with a reduced appetite or a swallowing disorder, the high-calorie nutritional composition can be easily obtained (eaten) orally. In addition, the high-calorie nutritional composition can be easily obtained (eaten) orally by the user by discharging it with one hand through an outlet provided in the container described later. Furthermore, in the high-calorie nutritional composition, the three major nutrients, namely, protein, lipid and carbohydrate, can be dispersed with excellent stability without separation, thereby making it possible to obtain a stabilized high-calorie nutritional composition.

[0073] In the present invention, the pH is preferably 3.0 or more and 4.0 or less, and the acidity (as citric acid) is preferably 2.2% or less, and more preferably 1.9% or less.

[0074] If the pH of the high-calorie nutritional composition is less than 3.0, the sourness may be felt strongly and the flavor may be impaired. If the pH of the high-calorie nutritional composition is more than 4.0, the possibility of fungi and other microorganisms growing increases, and there is a risk that the safety of the food product may not be maintained. Also, if the acidity (as citric acid) is more than 2.2%, the sourness may be felt strongly and the flavor may be impaired. In other words, these pH and acidity levels can stabilize the high-calorie nutritional composition for a long period of time, and allow the consumer to eat the high-calorie nutritional composition without feeling a strong sour taste.

[0075] The pH and acidity can be adjusted by a pH adjuster and / or an acidulant.

[0076] The pH adjuster is not particularly limited, but may be citric acid, gluconic acid, malic acid, phytic acid, fumaric acid, succinic acid, potassium carbonate, sodium hydrogen carbonate, carbon dioxide, lactic acid, sodium lactate, sodium citrate, adipic acid, etc. These pH adjusters may be used alone or in combination of two or more.

[0077] The acidulant is not particularly limited, but examples thereof include acetic acid, citric acid, succinic acid, lactic acid, malic acid, tartaric acid, gluconic acid, phosphoric acid, phytic acid, fumaric acid, etc. These acidulants may be used alone or in combination of two or more.

[0078] Specific examples of the pH adjuster and / or acidulant include citric acid alone, or a combination of citric acid with any one or more of phytic acid, gluconic acid, sodium fumarate, and malic acid.

[0079] Acidity (as citric acid) represents the content of organic acids such as citric acid, malic acid, phytic acid, gluconic acid, etc., contained in a high-calorie nutritional composition. It is measured by neutralizing with sodium hydroxide, converted to the amount of citric acid equivalent, and expressed as a mass percent concentration.

[0080] In addition, the high-calorie nutritional composition preferably contains an emulsifier in addition to the nutrients including the three major nutrients described above.

[0081] This increases the compatibility of proteins, lipids, and carbohydrates in the high-calorie nutritional composition. Therefore, even if the contents of proteins, lipids, and carbohydrates in the high-calorie nutritional composition are each increased to the above ranges, the proteins, lipids, and carbohydrates can be dissolved in the high-calorie nutritional composition. Therefore, the high-calorie nutritional composition can be one in which the proteins, lipids, and carbohydrates are uniformly dispersed and emulsified.

[0082] The emulsifier is not particularly limited, but examples thereof include organic acid monoglyceride, polyglycerol ester, sucrose fatty acid ester, sorbitan fatty acid ester, fatty acid ester such as propylene glycol fatty acid ester, polysorbate, polyglycerol condensed ricinoleate, diacylglycerol, waxes, sterol esters, phospholipids, etc., and one or more of these can be used in combination. Among them, it is preferable to contain one of organic acid monoglyceride and polyglycerol ester, and it is more preferable to contain both of them. In addition, when both organic acid monoglyceride and polyglycerol ester are contained as emulsifiers, the content of organic acid monoglyceride is preferably set to 0.25g / 50mL or more and 0.75g / 50mL or less, more preferably about 0.65g / 50mL, and the content of polyglycerol ester is preferably set to 0.15g / 50mL or more and 0.4g / 50mL or less, more preferably about 0.35g / 50mL, in the high calorie nutritional composition. By selecting the above-mentioned emulsifier and setting the content as above, the above-mentioned effect can be more significantly exhibited. In addition, when the organic acid monoglyceride in the high-calorie nutritional composition is less than 0.25g / 50mL, the emulsion system may not be stable and the aqueous layer and the oil layer may separate depending on the type of nutrient contained in the high-calorie nutritional composition. When the organic acid monoglyceride in the high-calorie nutritional composition is more than 0.75g / 50mL, the emulsion system may collapse due to the excess organic acid monoglyceride depending on the type of nutrient contained in the high-calorie nutritional composition. When the polyglycerol ester in the high-calorie nutritional composition is less than 0.15g / 50mL, the emulsion system may not be stable and the aqueous layer and the oil layer may separate depending on the type of nutrient contained in the high-calorie nutritional composition. When the organic acid monoglyceride in the high-calorie nutritional composition is more than 0.4g / 50mL, the emulsion system may collapse due to the excess organic acid monoglyceride depending on the type of nutrient contained in the high-calorie nutritional composition.

[0083] The organic acid monoglyceride is not particularly limited, and for example, commercially available products can be used, specifically, Poem W-60 (manufactured by Riken Vitamin Co., Ltd.), Poem G-002 (manufactured by Riken Vitamin Co., Ltd.), Poem B-10 (manufactured by Riken Vitamin Co., Ltd.), etc. Furthermore, the polyglycerin ester is not particularly limited, and for example, commercially available products can be used, specifically, Poem J-0381V (manufactured by Riken Vitamin Co., Ltd.), Poem J-0281V (manufactured by Riken Vitamin Co., Ltd.), etc.

[0084] In addition, the high-calorie nutritional composition preferably contains fermented milk in addition to the nutrients including the three major nutrients mentioned above.

[0085] Here, high-calorie nutritional compositions tend to have a unique odor, acrid taste, bitter taste, etc., due to the fact that it is preferable for the protein, lipid and carbohydrate nutrients to be contained in high concentrations as described above, and that it is preferable for the protein and carbohydrate nutrients to be reduced in molecular weight as described above.

[0086] By including fermented milk in such a high-calorie nutritional composition, unpleasant flavors such as a distinctive odor, harsh taste, bitter taste, etc. can be reduced, and therefore the appetite of the consumer who eats this high-calorie nutritional composition can be improved.

[0087] In addition, the content of fermented milk in the high-calorie nutritional composition is preferably set to 0.5 g / 50 mL or more and 1.5 g / 50 mL or less, more preferably 0.65 g / 50 mL or more and 0.9 g / 50 mL or less. If the content of fermented milk in the high-calorie nutritional composition is less than the upper limit, the high-calorie nutritional composition may have a strong bitter taste and a poor flavor depending on the type of nutrients contained in the high-calorie nutritional composition. If the content of fermented milk in the high-calorie nutritional composition exceeds the lower limit, the high-calorie nutritional composition may have a strong sweet and sour taste and a poor flavor depending on the type of nutrients contained in the high-calorie nutritional composition. By setting the content of fermented milk within the above range, the above effect can be more significantly exhibited.

[0088] In this specification, fermented milk refers to milk or a substance containing an equivalent or greater amount of non-fat milk solids that is fermented by the production of lactic acid by microorganisms such as lactic acid bacteria and yeast. Therefore, the fermented milk is not particularly limited as long as it is derived from milk or a substance containing an equivalent or greater amount of non-fat milk solids and fermented, and examples of the fermented milk include commercially available yogurt, as well as Hanepis JP-J (manufactured by Taiyo Fragrance Co., Ltd.), Fermented Milk FM-J (manufactured by Taiyo Fragrance Co., Ltd.), Unsweetened Fermented Milk Base (manufactured by Kyodo Nyugyo Co., Ltd.), and Sweetened Fermented Milk (manufactured by Kyodo Nyugyo Co., Ltd.).

[0089] Additionally, the high calorie nutritional composition may contain flavors.

[0090] This further improves the flavor of the high-calorie nutritional composition, thereby further increasing the appetite of a consumer who eats this high-calorie nutritional composition.

[0091] In this specification, the term "flavor" refers to something that is added to a high-calorie nutritional composition to impart a fragrance or taste, and examples of such things include those that are generally sold as "flavors," as well as those sold as "extracts," "powdered seasonings," "powdered flavorings," and "liquid flavorings." One or a combination of two or more of these may be used.

[0092] The content of the flavor in the high-calorie nutritional composition is preferably set to about 0.05 g to about 1.75 g, more preferably about 0.2 g to about 1.5 g, per 50 mL of the high-calorie nutritional composition, which allows the effect of adding a flavor to the high-calorie nutritional composition to be more significantly exhibited.

[0093] In the high-calorie nutritional composition, the type of flavor is not particularly limited, but examples include vegetable soup flavors such as tomato flavor, fruit juice flavors such as apple flavor, yogurt flavor, Japanese-style soup flavor (bonito, kelp), cream stew flavor, beef stew flavor, curry flavor, miso soup flavor, pork soup flavor, clam chowder flavor, and ramen flavor (miso, tonkotsu, soy sauce). Note that commercially available soup bases and powdered soups may be used as flavors.

[0094] The high-calorie nutritional composition may further contain functional ingredients such as polyglutamic acid, glucosamine, fucoidan, collagen, hyaluronic acid, dietary fiber, and oligosaccharides.

[0095] These functional ingredients exert various functions, such as promoting saliva secretion, promoting calcium absorption, moisturizing, eliminating Helicobacter pylori, protecting and promoting the repair of the gastric mucosa, improving endurance, lowering plasma cholesterol, improving blood sugar response, improving colon function, and preventing colon cancer.

[0096] The dietary fiber is not particularly limited, but examples thereof include insoluble dietary fiber such as cellulose, hemicellulose, lignin, insoluble pectin, chitin, chitosan, psyllium seed coat, and low molecular weight sodium alginate, water-soluble dietary fiber such as water-soluble pectin, guar gum, konjac mannan, glucomannan, alginic acid, agar, chemically modified polysaccharides, polydextrose, indigestible oligosaccharides, maltitol, inulin, carrageenan, wheat bran, indigestible dextrin (e.g., Pine Fiber C (manufactured by Matsutani Chemical Industry Co., Ltd.)), and soluble dietary fiber such as guar gum hydrolyzate, and may be used alone or in combination of two or more. The content of dietary fiber in the high-calorie nutritional composition is appropriately adjusted depending on the subject to which the high-calorie nutritional composition is applied.

[0097] The high-calorie nutritional composition may further contain other known ingredients, such as ingredients with health claims, food additives, stabilizers, and the like.

[0098] Health functional ingredients are ingredients that exert a certain function on the living body when ingested.

[0099] Such health-promoting functional ingredients are not particularly limited, but examples include resistant oligosaccharides, sugar alcohols, calcium citrate malate (CCM) and casein phosphopeptides (CPP), chitosan, L-arabinose, guava leaf polyphenols, wheat albumin, fermented soybean extract, diacylglycerol, diacylglycerol plant sterols, soy isoflavones, milk basic protein, etc., and one or more of these can be used in combination.

[0100] Resistant oligosaccharides are compounds in which monosaccharides are linked by glycosidic bonds, and have a molecular weight that is not as large as that of polysaccharides (approximately 300 to 3,000).

[0101] In addition, these resistant oligosaccharides cannot be broken down by human digestive enzymes, whereas those that can be broken down by human digestive enzymes are included in the above-mentioned carbohydrates. By ingesting such resistant oligosaccharides, the intestinal regulation effect can be obtained.

[0102] The resistant oligosaccharides are not particularly limited, but include, for example, xylooligosaccharides, fructooligosaccharides, soybean oligosaccharides, isomaltooligosaccharides, lactosaccharose, lactulose, galactooligosaccharides, etc. These resistant oligosaccharides may be used alone or in combination of two or more. The content of resistant oligosaccharides in the high-calorie nutritional composition is appropriately adjusted depending on the subject to which the high-calorie nutritional composition is applied.

[0103] Sugar alcohols are a type of sugar produced by the reduction of the carbonyl group of aldoses or ketoses, and are poorly absorbed into the body from the small intestine and do not easily become calories.

[0104] The sugar alcohol is not easily metabolized by oral bacteria into acids, and can prevent the formation of dental plaque. The sugar alcohol is used as a low-calorie sweetener.

[0105] The sugar alcohol is not particularly limited, but includes erythritol, maltitol, palatinose, etc. These sugar alcohols may be used alone or in combination of two or more. The content of sugar alcohol in the high-calorie nutritional composition is appropriately adjusted depending on the subject to which the high-calorie nutritional composition is applied.

[0106] Calcium citrate malate (CCM) and casein phosphopeptide (CPP) have the function of promoting calcium absorption and bone formation. These CCMs and CPPs may be used alone or in combination of two or more. It is also preferable to use CCMs and CPPs in combination with calcium. The content of CCMs and CPPs in the high-calorie nutritional composition is appropriately adjusted depending on the subject to which the high-calorie nutritional composition is applied.

[0107] Food additives are used by adding, mixing, wetting or other methods to a high-calorie nutritional composition for the purpose of processing or preserving the high-calorie nutritional composition.

[0108] In addition to the purpose of nutritional enhancement, food additives include, for example, zinc gluconate, copper gluconate, ascorbic acid 2-glucoside, cyclodextrin, preservatives, fungicides, antioxidants, colorants, masking agents, pH adjusters, acidulants, flavorings, and antifoaming agents.

[0109] Ascorbic acid 2-glucoside is a compound in which glucose is bound to the hydroxyl group at the 2-position of vitamin C (ascorbic acid) in an α-coordinated manner, and is a vitamin C derivative that is more stable than normal vitamin C because it is not attacked by oxygen. Vitamin C can be efficiently absorbed by ascorbic acid 2-glucoside. The content of ascorbic acid 2-glucoside is appropriately adjusted depending on the subject to whom the high-calorie nutritional composition is applied.

[0110] Cyclodextrin is a cyclic oligosaccharide in which glucose is bonded by a glucosidic bond to form a ring structure. A cyclodextrin consisting of six glucose units is called α-cyclodextrin, a cyclodextrin consisting of seven glucose units is called β-cyclodextrin, and a cyclodextrin consisting of eight glucose units is called γ-cyclodextrin. Cyclodextrin has functions such as an allergy suppressing effect, an effect of suppressing an increase in blood sugar level, and an emulsifying effect. Cyclodextrin may be used alone or in a mixture of two or more types. The content of cyclodextrin is appropriately adjusted depending on the subject to which the high-calorie nutritional composition is applied.

[0111] The antioxidant has a function of preventing deterioration due to oxidation. The antioxidant is not particularly limited, but examples thereof include ascorbic acid and its sodium salt, erythorbic acid and its sodium salt, etc. These antioxidants may be used alone or in combination of two or more.

[0112] Coloring agents have the function of making high-calorie nutritional compositions look beautiful. Examples of coloring agents include, but are not limited to, edible tar dyes (edible red No. 2, No. 3, No. 40, No. 102, No. 104, No. 105, and No. 106, edible blue No. 1 and No. 2, edible yellow No. 4 and No. 5, edible green No. 3, etc.), β-carotene, water-soluble annatto, chlorophyll derivatives (chlorophyll a, chlorophyll b, copper chlorophyll, copper sodium chlorophyllin, iron sodium chlorophyllin, etc.), riboflavin, ferric oxide, titanium dioxide, safflower yellow, cochineal color, gardenia yellow, turmeric color, red cabbage color, beet red, grape skin color, paprika color, caramel, etc. These coloring agents may be used alone or in combination of two or more.

[0113] The masking agent has the function of suppressing and hiding the unique harsh taste, etc., derived from the raw materials in the high-calorie nutritional composition. The masking agent is not particularly limited, but includes saccharin and its sodium salt, xylitol, aspartame, sucralose, acesulfame potassium, dulcin, cyclamate (cyclamic acid), neotame, trehalose, erythritol, maltitol, palatinose, sorbitol, licorice extract, stevia, thaumatin, curculin, disodium ricyrrhizinate, etc. These masking agents may be used alone or in combination of two or more.

[0114] The flavoring has the function of adding flavor and odor to the high-calorie nutritional composition. Examples of the flavoring include, but are not limited to, acetophenone, α-amyl cinnamaldehyde, anisaldehyde, benzaldehyde, benzyl acetate, benzyl alcohol, cinnamaldehyde, cinnamic acid, citral, citronellal, citronellol, decanal, decanol, ethyl acetoacetate, ethyl cinnamate, ethyl decanoate, ethyl vanillin, eugenol, geraniol, isoamyl acetate, isoamyl butyrate, isoamyl phenylacetate, dl-menthol, l-menthol, methyl salicylate, piperonal, propionic acid, terpineol, vanillin, d-borneol, and the like. These flavorings may be used alone or in combination of two or more.

[0115] The stabilizer has a function of improving the texture of the high-calorie nutritional composition and contributing to the stabilization of the manufacturing process. As the stabilizer, a commonly used stabilizer can be used. Specifically, for example, agar, gelatin, cellulose, chitin, dextran, branched dextran, glycogen, inulin, mannan, glucomannan, xylan, pullulan, alginic acid, alginate, carboxymethylcellulose, hydroxypropylcellulose, cyclodextrin, furcellan, modified starch, carrageenan, pectin, locust bean gum, guar gum, guar gum hydrolyzate, xanthan gum, tamarind gum, gum arabic, gellan gum, vegetable protein, vegetable protein hydrolyzate, animal protein, animal protein hydrolyzate, etc. These stabilizers may be used alone or in combination of two or more.

[0116] In addition, commercially available products can be used. For example, commercially available agar products include Ultra Quick Dissolve Agar UX-30, Ultra Quick Dissolve Agar UX-100, Ultra Quick Dissolve Agar UX-200, Ultra Agar AX-30, Ultra Agar AX-100, Ultra Agar AX-200, Ultra Agar BX-30, Ultra Agar BX-100, Ultra Agar BX ... Examples of commercially available pectin products include GENU pectin YM-150-LJ, GENU pectin YM-150-LJ-TF, GENU pectin YM-115-HJ, GENU pectin YM-115-LJ, GENU pectin JM-150-J, GENU pectin JMJ-J, GENU pectin LM-105AS-J, GENU pectin LM-101AS-JS-J, GENU pectin LM-102AS-J, GENU pectin LM-84AS, GENU pectin LM-104AS-J, and GENU pectin LM-104AS-FS-J (all manufactured by CP Kelco).

[0117] The stabilizer may also function as the dietary fiber. The content of the stabilizer is appropriately adjusted taking into consideration the texture, stability, and the like.

[0118] When the high-calorie nutritional composition contains dietary fiber and a stabilizer as functional ingredients, it is preferable to contain agar. By containing agar in the high-calorie nutritional composition in this way, the composition can function as dietary fiber and a stabilizer, and the viscosity of the high-calorie nutritional composition at 25°C can be set relatively easily within the above-mentioned range, i.e., 3,500 mPa·s to 22,000 mPa·s, preferably 5,000 mPa·s to 17,500 mPa·s.

[0119] In this case, the content of agar in the high-calorie nutritional composition is preferably 0.025 g to 0.16 g, more preferably 0.06 g to 0.15 g, per 50 mL, which allows the viscosity of the high-calorie nutritional composition at 25° C. to be set more reliably within the above-mentioned range.

[0120] Furthermore, when the high-calorie nutritional composition contains agar, it is preferable that the high-calorie nutritional composition contains carbohydrates (polysaccharides), dietary fiber, and pectin as a stabilizer. This allows the viscosity of the high-calorie nutritional composition at 25°C to be set more reliably within the above-mentioned range. In this case, the content of pectin in the high-calorie nutritional composition is preferably set to 0.025 g to 0.15 g, more preferably 0.05 g to 0.1 g, per 50 mL. This allows the above-mentioned effects to be more significantly exhibited.

[0121] Other additives include, for example, enzymes such as α-amylase, β-amylase, glucoamylase, glucose isomerase, trehalose-producing enzyme, trehalose-releasing enzyme, glutaminase, and yeast, etc. The content of these other additives is appropriately adjusted depending on the subject to which the high-calorie nutritional composition is applied, etc.

[0122] The high-calorie nutritional composition as described above can be produced by known methods.

[0123] The high-calorie nutritional composition of the present invention can be commercialized, for example, by filling it into a container after continuous sterilization. That is, the product is produced by making a package (the package of the present invention) having the continuously sterilized high-calorie nutritional composition and a container filled with the high-calorie nutritional composition.

[0124] The method of continuous sterilization is not particularly limited, but examples thereof include ultra-high temperature short time (UHT) sterilization, hot water sterilization, batch sterilization, and combinations thereof.

[0125] The container into which the high-calorie nutritional composition is filled is not particularly limited, and any known container may be used, such as tetra packs, cart cans, glass containers, metal cans, aluminum pouches, plastic containers, etc. Of these, it is preferable to use aluminum pouches or plastic containers.

[0126] The high-calorie nutritional composition of the present invention has a filling volume of 40 mL to 60 mL, preferably 45 mL to 55 mL, specifically 50 mL. Therefore, for example, by taking the high-calorie nutritional composition filled in a container in a package for three meals, breakfast, lunch, and dinner, it is possible to obtain energy of 200 kcal to 1000 kcal. Therefore, by taking the high-calorie nutritional composition in the package for three meals, the elderly can satisfy the shortage of the amount of energy that is desirable to be obtained in one day.

[0127] Furthermore, as described above, the high-calorie nutritional composition can be applied to liquid foods to be taken orally, and can also be applied to enteral nutrients to be administered enterally via a PEG tube or the like.

[0128] Although the high-calorie nutritional composition and package of the present invention have been described above based on preferred embodiments, the present invention is not limited thereto. For example, the various nutrients contained in the high-calorie nutritional composition of the present invention can be replaced with any other nutrients that can exert the same function, or any other nutrients having any function can be added. EXAMPLES

[0129] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these. Example 1 The mixing method for 930L is described below. The amounts of each ingredient are as shown in Table 1.

[0130] 190 kg of blended water was weighed out and heated to over 80°C in a hot water bath. Next, the following ingredients were thoroughly dissolved in order: antifoaming agent, iron citrate, agar, pectin, dextrin, potassium chloride, refined salt, collagen peptide, polyglycerol ester, zinc gluconate, copper gluconate, selenium-containing yeast, manganese-containing yeast, molybdenum-containing yeast, chromium-containing yeast, kelp minerals, sweetener, L-carnitine, fermented milk, and granulated sugar. The mixture was then cooled to 68°C and whey protein was added.

[0131] The solution was mixed with a dispersion of mixed vegetable oil, medium chain fatty acid, organic acid monoglyceride, fat-soluble vitamin mix, vitamin K2 oil, and flavoring at 68°C. Magnesium sulfate, tricalcium phosphate, citric acid (crystal), 50% phytic acid, 50% gluconic acid, water-soluble vitamin mix, vitamin C, and nicotinamide were added in this order and stirred. Hot water was added until the total volume reached 930 L, and the mixture was dissolved and dispersed until it became uniform.

[0132] The obtained solution was homogenized and packed into aluminum pouches with straws (stoppers) so that each pouch had a volume of 50 mL, and then sterilized at 90° C. for 10 minutes. After the sterilization, the pouches were cooled to produce a package filled with a high-calorie nutritional composition (high-concentration nutritional composition).

[0133] [Table 1]

[0134] The resulting nutritional composition had a protein content of 7.0 g / 50 mL (collagen peptide concentration of 5.0 g / 50 mL, whey protein concentration of 2.0 g / 50 mL), a carbohydrate content of 18.7 g / 50 mL, a lipid content of 10.8 g / 50 mL, and an energy content of 4.0 kcal / mL.

[0135] Next, the properties of the obtained nutritional composition were observed, and various physical properties were evaluated. The evaluation methods were as follows.

[0136] (1) Uniformity: After filtering through a 50 mesh sieve, the residue state of the sample was visually inspected and evaluated according to the following criteria.

[0137] ◎: No residue ×: Residue present

[0138] (2) pH: After the nutritional composition was allowed to stand at 25° C. for 24 hours, the pH was measured using a pH meter METTLER TOLEDO MP220 (manufactured by METTLER TOLEDO).

[0139] (3) Stability: Approximately 50 mL of the nutritional composition was placed in a 50 mL centrifuge tube, allowed to stand, and then observed and evaluated according to the following criteria.

[0140] ◎: No separation ○: Some separation due to water release is observed. ×: Separation into two layers due to water release or aggregation of agar occurs

[0141] (4) Acidity (as citric acid): Acidity (as citric acid) was measured by neutralization titration method.

[0142] (5) Sourness: Five in-house sensory panelists, both male and female, aged 30 to 60 years old, evaluated the sourness felt when eating the nutritional composition according to the following three-level evaluation criteria.

[0143] ◎: The acidity is similar to that of commercially available grapefruit juice, and the acidity is just right and easy to eat. 〇: The sourness is about the same as a commercially available vinegar drink, and although it is slightly sour, it is easy to eat. ×: The sourness is similar to that of commercially available 100% concentrated lemon juice, which is very sour and difficult to eat as is.

[0144] The obtained nutritional composition had a uniformity of "A", a pH of 3.8, a stability of "A", an acidity of 1.9%, and a sourness of "A". The results are shown in Table 2.

[0145] Example 2 In Example 2, the nutritional composition was obtained by repeating the same preparation method as in Example 1, except that the citric acid (crystal) content was changed to 4.84 kg / 930 L, the phytic acid 50% content was changed to 6.60 kg / 930 L, the gluconic acid 50% content was changed to 2.64 kg / 930 L, the monosodium fumarate content was changed to 1.54 kg / 930 L, and the malic acid content was changed to 0 (no content). The nutritional composition obtained had a calorific value of 4.0 kcal / mL, a uniformity of "◎", a pH of 3.8, a stability of "◎", an acidity of 1.7%, and a sourness of "◎". The results are shown in Table 2.

[0146] Example 3 In Example 3, the nutritional composition was obtained by repeating the same preparation method as in Example 1, except that the citric acid (crystal) content was changed to 6.05 kg / 930 L, the phytic acid 50% content was changed to 9.57 kg / 930 L, the gluconic acid 50% content was changed to 0 (no content), the monosodium fumarate content was changed to 1.54 kg / 930 L, and the malic acid content was changed to 3.63 kg / 930 L. The nutritional composition obtained had a calorific value of 4.0 kcal / mL, a uniformity of "◎", a pH of 3.8, a stability of "◎", an acidity of 1.8%, and a sourness of "◎". The results are shown in Table 2.

[0147] Example 4 In Example 4, the nutritional composition was obtained by repeating the same preparation method as in Example 1, except that the citric acid (crystal) content was changed to 12.1 kg / 930 L, the phytic acid 50% content was changed to 0 (no content), the gluconic acid 50% content was changed to 0 (no content), the monosodium fumarate content was changed to 0 (no content), and the malic acid content was changed to 7.26 kg / 930 L. The nutritional composition obtained had a calorific value of 4.0 kcal / mL, a uniformity of "◎", a pH of 3.7, a stability of "◎", an acidity of 2.1%, and a sourness of "◯". The results are shown in Table 3.

[0148] Example 5 In Example 5, the nutritional composition was obtained by repeating the same preparation method as in Example 1, except that the citric acid (crystal) content was changed to 12.1 kg / 930 L, the phytic acid 50% content was changed to 0 (no content), the gluconic acid 50% content was changed to 0 (no content), the monosodium fumarate content was changed to 1.54 kg / 930 L, and the malic acid content was changed to 7.26 kg / 930 L. The nutritional composition obtained had a calorific value of 4.0 kcal / mL, a uniformity of "◎", a pH of 3.7, a stability of "◎", an acidity of 2.2%, and a sourness of "◯". The results are shown in Table 3.

[0149] Comparative Example 1 In Comparative Example 1, the nutritional composition was obtained by repeating the same preparation method as in Example 1, except that the amount of citric acid (crystal) was changed to 20.5 kg / 930 L, the amount of phytic acid 50% was changed to 0 (no addition), the amount of gluconic acid 50% was changed to 0 (no addition), the amount of monosodium fumarate was changed to 0 (no addition), and the amount of malic acid was changed to 0 (no addition). The calorific value of the obtained nutritional composition was 4.0 kcal / mL, the uniformity was "◎", the pH was 3.7, the stability was "◎", the acidity was 2.3%, and the sourness was "×". The results are shown in Table 3.

[0150] [Table 2]

[0151] [Table 3]

[0152] As is clear from the above, in high-calorie nutritional compositions with a pH of 3.0 or more and 4.0 or less, in each Example, when the acidity (as citric acid) was 2.2% or less, the consumer was able to enjoy the composition while reducing the sourness, compared to each Comparative Example.

Claims

1. A high-calorie nutritional composition containing nutrients including protein, lipids, and carbohydrates, with a calorie content of 2.5 kcal / mL or more and 4.5 kcal / mL or less, characterized in that the acidity (as citric acid) is 1.9% or less, and the composition contains citric acid and phytic acid.

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

3. 3. The high-calorie nutritional composition according to claim 1, wherein the protein content in the high-calorie nutritional composition is 5.0 g or more and 15.0 g or less per 50 mL.

4. 4. The high-calorie nutritional composition according to claim 1, wherein the lipid content in the high-calorie nutritional composition is 4.0 g or more and 15.0 g or less per 50 mL.

5. 5. The high-calorie nutritional composition according to claim 1, wherein the carbohydrate content in the high-calorie nutritional composition is 12.5 g or more and 20.0 g or less per 50 mL.

6. 6. A package comprising the high-calorie nutritional composition according to claim 1 and a container filled with the high-calorie nutritional composition.

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