Nutritional composition

Abstract

In order to provide a nutritional composition that has a shape that is easy to administer or ingest, that does not exhibit a marked reduction in viscosity under acidity (when mixed with gastric juices), and that has excellent nutrients, the nutritional composition according to one embodiment of the present invention includes casein, collagen, and a thickener, where the thickener does not have a gelling property that is exhibited when cooled after heating, and is soluble in an acid.

Description

Technical Field

[0001] The present invention relates to a high-quality nutritional composition in which the occurrence of gastroesophageal reflux, diarrhea, etc. is suppressed.

Background Art

[0002] Conventionally, various nutritional compositions related to tube feeding have been proposed for those who have difficulty in oral intake due to old age, injury, or disability. When the above nutritional composition enters the stomach and is mixed with gastric juice, its viscosity significantly decreases, which may cause gastroesophageal reflux and diarrhea. Therefore, in recent years, various studies have been conducted on making the shape easy for tube feeding while increasing the retention time in the stomach.

[0003] For example, in Patent Documents 1 to 6, a gelling agent (e.g., alginate) that gels under acidic conditions (when mixed with gastric juice) is used, or in addition to this, Ca salts and Mg salts that are soluble under acidic conditions are added and reacted with the gelling agent to propose thickening or gelling in the stomach.

[0004] When alginate is used as the gelling agent of such a nutritional composition, when casein is used as the protein source, it is known that casein is destabilized by the interaction between alginate and casein due to hydrogen bonds, etc. Therefore, usually, it has become mainstream to use soy protein as the protein source of the nutritional composition for stabilization.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

[0006] However, casein has a superior essential amino acid composition and higher BCAA (Branched Chain Amino Acid) content compared to soy protein, making it a desirable protein source for nursing care and medical diets. Therefore, there is a need to develop nutritional compositions that incorporate casein as a protein source while maintaining appropriate viscosity under acidic conditions. [Overview of the Initiative] [Problems that the invention aims to solve]

[0007] The present invention provides a nutritional composition that has an easily ingestible form, does not experience a significant decrease in viscosity under acidic conditions (when mixed with gastric juice), and possesses excellent nutritional value. [Means for solving the problem]

[0008] To achieve the above objectives, the present invention provides the following [1] to

[10] . [1] A nutritional composition comprising casein, collagen, and a thickening agent, wherein the thickening agent does not have the property of gelling upon cooling after heating, and is soluble in acid. [2] The nutritional composition according to [1], wherein the thickening agent is at least one selected from the group consisting of tamarind gum, succinoglycan, tara gum, guar gum, locust bean gum, xanthan gum, and pectin. [3] A nutritional composition according to [1] or [2], which is liquid or semi-solid. [4] A nutritional composition according to any one of [1] to [3], wherein the pH is 5.5 to 7.5. [5] A nutritional composition according to any one of [1] to [4], wherein when the viscosity of the nutritional composition is X and the viscosity of the nutritional composition mixed with artificial gastric juice is Y, Y / X is 0.8 or more. [6] A nutritional composition according to any one of [1] to [5], further comprising agar. [7] A nutritional composition according to any one of [1] to [6], wherein the viscosity at 25°C is 5 to 50,000 mPa·s. [8] A nutritional composition according to any one of [1] to [7], wherein caseinate is used as the casein. [9] The nutritional composition according to any one of [1] to [8] further comprises at least one selected from the group consisting of proteins other than casein and collagen, modified starch, lipids, carbohydrates, vitamins, minerals and dietary fiber.

[10] The nutritional composition according to any one of [1] to [9], wherein the thickening agent is succinoglycan.

[0009] The inventors diligently conducted research to solve the above problems. As a result, they conceived the idea that, instead of using a gelling agent to thicken or gel the mixture, it might be possible to avoid a significant decrease in viscosity under acidic conditions (when mixed with simulated gastric juice) by utilizing the acid-coagulating properties of casein. Further research revealed that the above problems could be solved by using a combination of casein, collagen, and a specific thickening agent. [Effects of the Invention]

[0010] The nutritional composition of the present invention has excellent nutrients in a stable manner, is easy to administer in enteral nutrition, and does not significantly decrease in viscosity under acidic conditions (when mixed with simulated gastric juice), thus suppressing the occurrence of gastroesophageal reflux and diarrhea. For this reason, it can be preferably used as a nursing care food and medical food. [Modes for carrying out the invention]

[0011] The present invention will be described in more detail below based on examples of embodiments, but the present invention is not limited to these embodiments.

[0012] A nutritional composition according to one embodiment of the present invention comprises casein (A), collagen (B), and a thickener (C) that does not gel upon cooling after heating and is soluble in acid. These will be described in detail below.

[0013] Casein (A) The above-mentioned casein (A) is a type of protein derived from milk, and is usually obtained by separating, fractionating, and concentrating raw milk, cow's milk, whole milk powder, skim milk powder, skim condensed milk, buttermilk, cheese, etc. (hereinafter sometimes referred to as "milk, etc."). In particular, a casein that has been neutralized with an alkali such as sodium hydroxide and then dissolved in water as a salt (caseinate) is preferably used. Examples of the above-mentioned caseinates include calcium caseinate, sodium caseinate, potassium caseinate, and magnesium caseinate. Among these, potassium caseinate and sodium caseinate are preferred due to their superior stability. These can be used individually or in combination of two or more. Furthermore, casein that has been slightly hydrolyzed to the extent that its functions, such as acid flocculation, are not lost, can also be used. However, casein peptides with a high degree of hydrolysis that have been treated to the extent that functions such as acid flocculation are lost (for example, those with an average molecular weight of less than 1000) do not exhibit the effects unique to the present invention and are therefore not included in casein (A).

[0014] The above-mentioned casein (A) is preferably contained in an amount of 2 to 15% by mass of the entire nutritional composition, more preferably in the range of 3 to 10% by mass, and particularly preferably in the range of 4 to 8% by mass. When the content of the above-mentioned casein (A) is set within the above range, a decrease in viscosity and syneresis when mixed with simulated gastric juice are suppressed, and a nutritional composition with smooth physical properties tends to be obtained.

[0015] The above-mentioned casein (A) is preferably contained in an amount of 30% by mass or more of the total protein (D), more preferably in the range of 35 to 95% by mass, still more preferably in the range of 40 to 90% by mass, even more preferably in the range of 45 to 85% by mass, and even more preferably in the range of 65 to 80% by mass. That is, when the ratio [(A) / (D)] (mass%) of casein (A) to the total protein (D) is set within the above range, a decrease in viscosity and water separation during mixing with simulated gastric juice are suppressed, and a nutritional composition with smooth physical properties tends to be obtained. The total protein (D) mentioned above means the sum of casein (A), collagen (B), and proteins other than (A) and (B). In the present invention, references to the content of casein (A) and other proteins are descriptions of the proteins actually contained in the nutritional composition. Such protein content can be calculated based on, for example, the mass of the material used as the protein and the protein content ratio (mass%) of the material.

[0016] <Collagen (B)> The above-mentioned collagen (B) is a fibrous protein that constitutes skin, tendons, cartilage, etc. As the collagen used in this embodiment, it may be animal-derived collagen or synthetic collagen. In addition, not only collagen (B) itself but also collagen peptides obtained by hydrolyzing collagen (B) and atelocollagen obtained by enzymatically treating collagen molecules and removing the telopeptide portion are included. Among them, those of animal origin are preferred, and collagen peptides are more preferably used. These can be used alone or in combination of two or more.

[0017] The above-mentioned collagen (B) is preferably contained in the range of 0.5 to 5% by mass, more preferably in the range of 1.5 to 3.5% by mass, and particularly preferably in the range of 1.8 to 3% by mass with respect to the entire nutritional composition. When the content of the above-mentioned collagen (B) is set within the above range, a decrease in viscosity and water separation during mixing with simulated gastric juice are suppressed, and a nutritional composition with smooth physical properties tends to be obtained.

[0018] The above-mentioned collagen (B) preferably contains 5 to 45% by mass, more preferably 10 to 40% by mass, and even more preferably 15 to 35% by mass of the total protein (D). That is, when the content of the above-mentioned collagen (B) is set within the above range, a decrease in viscosity and water separation during mixing with simulated gastric juice are suppressed, and a nutritional composition with smooth physical properties tends to be obtained.

[0019] The ratio [(B) / (A)] of the above-mentioned collagen (B) to the above-mentioned casein (A) is preferably in the range of 0.05 to 1.0, more preferably in the range of 0.1 to 0.6, and even more preferably in the range of 0.2 to 0.4. When the ratio [(B) / (A)] is set within the above range, a decrease in viscosity and water separation during mixing with simulated gastric juice are suppressed, and a nutritional composition with smooth physical properties tends to be obtained.

[0020] <Thickener (C)> As the above-mentioned thickener (C), among the thickeners generally used for food, those that do not have gelation properties caused by cooling after heating and are soluble in acid are used. In the present embodiment, "gelation properties caused by cooling after heating" means that when a solution or suspension is heated (generally 60°C or higher), it coagulates during cooling after heating to form a gel. Also, "soluble in acid" means that it does not gelate or become insoluble even at pH 5 or lower. As such a thickener having such properties, natural gums are particularly preferably used. Specifically, tamarind gum, succinoglycan, tara gum, guar gum, locust bean gum, xanthan gum, and pectin are preferably used. Among them, tamarind gum and succinoglycan are preferable, and succinoglycan is more preferably used from the viewpoint of excellent preservability. These can be used alone or in combination of two or more.

[0021] The above-mentioned thickener (C) is preferably contained in an amount of 0.01 to 2% by mass of the entire nutritional composition, more preferably in an amount of 0.02 to 1% by mass, even more preferably in an amount of 0.04 to 0.5% by mass, and particularly preferably in an amount of 0.04 to 0.2% by mass. When the content of the above-mentioned thickener (C) is set within the above range, the decrease in viscosity and syneresis when mixed with simulated gastric juice are suppressed, and a nutritional composition with smooth physical properties tends to be obtained.

[0022] It should be noted that alginates, which are commonly used in the past, gel when exposed to acid and therefore do not qualify as the thickening agent (C) in this embodiment. However, alginates may be included as long as they do not deviate from the spirit of the present invention. When such a thickening agent that gels under acidic conditions is included, it is preferable that the amount be 0.4% by mass or less, more preferably 0.04% by mass or less, and even more preferably not included at all, from the viewpoint of stabilizing the casein.

[0023] The ratio of the thickener (C) to the casein (A) [(C) / (A)] is preferably in the range of 0.005 to 0.2, and more preferably in the range of 0.008 to 0.09. When the ratio [(C) / (A)] is set within the above range, viscosity reduction and syneresis during mixing with simulated gastric juice are suppressed, and a nutritional composition with smooth physical properties tends to be obtained.

[0024] In addition to the casein (A), collagen (B), and specific thickener (C) described above, the nutritional composition of this embodiment may contain optional components such as proteins other than casein and collagen, modified starch, lipids, carbohydrates, vitamins, minerals, dietary fiber, agar, etc. Among these, it is preferable to include modified starch, lipids, carbohydrates, vitamins, minerals, and dietary fiber, and it is even more preferable to include all of lipids, carbohydrates, vitamins, minerals, and dietary fiber. These can be used individually or in combination of two or more.

[0025] <Proteins other than casein (A) and collagen (B)> Examples of "proteins other than casein (A) and collagen (B)" include casein peptides, egg white protein, whey protein and its peptides, and soy protein and its peptides. These can be used individually or in combination of two or more.

[0026] The content of proteins other than those described in (A) and (B) above is preferably 5% by mass or less, more preferably 3% by mass or less, and even more preferably 2% by mass or less, relative to the total nutritional composition. When the protein content is set within the above range, a decrease in viscosity and syneresis during mixing with simulated gastric juice are suppressed, and a nutritional composition with smooth physical properties tends to be obtained.

[0027] <Modified starch> The above-mentioned modified starches are obtained by subjecting starch to various processing methods (enzymatic, physical, and chemical) to modify or improve their properties or impart or enhance their functionality, and can be those commonly used for food. Examples of such modified starches include hydroxypropyl starch, phosphate-crosslinked starch, acetylated adipic acid-crosslinked starch, and oxidized starch, among which hydroxypropyl starch and phosphate-crosslinked starch are preferred. The amount of the modified starch is preferably in the range of 0 to 2% by mass, more preferably in the range of 0.2 to 1.5% by mass, and even more preferably in the range of 0.3 to 1% by mass, relative to the total nutritional composition. When the amount of the modified starch is set within the above range, the emulsified state after heat sterilization tends to stabilize.

[0028] <Lipids> The lipids mentioned above can be those commonly used for food. Examples of such lipids include various oils and emulsifiers. Examples of oils include vegetable oils such as perilla oil, olive oil, soybean oil, and rapeseed oil, as well as fish oil and medium-chain triglycerides, with rapeseed oil and soybean oil being particularly preferred. These can be used individually or in combination of two or more. The lipid content is preferably in the range of 1 to 10% by mass, more preferably in the range of 2 to 8% by mass, and even more preferably in the range of 2.5 to 5% by mass, relative to the entire nutritional composition.

[0029] <Carbohydrates> The carbohydrates mentioned above include carbohydrates that are taken into the body as food and serve as an energy source, such as dextrin, and include monosaccharides, oligosaccharides, and polysaccharides. The polysaccharides mentioned above also include digestible polysaccharides such as starch and glycogen. These can be used individually or in combination of two or more. Note that the starch mentioned above does not include modified starch. <Dietary fiber> The above-mentioned dietary fiber includes dietary fiber that cannot be digested by digestive enzymes in the body, and includes both insoluble and soluble dietary fiber. Examples of insoluble dietary fiber include cellulose, hemicellulose, chitin, and chitosan. Examples of soluble dietary fiber include guar gum hydrolysate, indigestible dextrin, glucomannan, and polydextrose. Note that pectin, alginic acid, and carrageenan, which are soluble dietary fibers, are classified as thickeners in this embodiment and are not included in the definition of dietary fiber. The total amount of sugars and dietary fiber (carbohydrates) contained in the above-mentioned composition is preferably in the range of 3 to 45% by mass, more preferably in the range of 7 to 40% by mass, and even more preferably in the range of 15 to 30% by mass.

[0030] <Vitamins, Minerals> Examples of the above-mentioned vitamins include water-soluble vitamins such as B vitamins (B1, B2, B6, B12, niacin, pantothenic acid, folic acid, biotin) and vitamin C, as well as fat-soluble vitamins such as vitamin A, vitamin D, vitamin E, and vitamin K. Vitamin derivatives (e.g., hydrochloride salts, calcium salts, etc.) may also be used. These can be used individually or in combination of two or more. Furthermore, examples of the above-mentioned minerals include macrominerals such as sodium, potassium, calcium, magnesium, and phosphorus, and trace minerals such as iron, zinc, copper, manganese, iodine, selenium, chromium, and molybdenum. These may be included as inorganic electrolyte components or as organic electrolyte components. They can be used individually or in combination of two or more.

[0031] <Agar> In this embodiment, agar is preferably used to adjust viscosity and stabilize shape. The agar content is preferably 5% by mass or less of the total nutritional composition, and if used, it is preferably in the range of 0.05 to 3% by mass, more preferably in the range of 0.08 to 1% by mass, even more preferably in the range of 0.09 to 0.5% by mass, and even more preferably in the range of 0.1 to 0.3% by mass. When the agar content is set within the above range, it tends to impart viscosity to the nutritional composition while also facilitating administration in enteral nutrition. Agar is made by freezing and drying the mucilage of red algae such as Gelidium and Gracilaria, and is composed almost entirely of dietary fiber. However, in this embodiment, it is treated separately from the above-mentioned dietary fiber, and agar is not included in the above-mentioned dietary fiber.

[0032] In this embodiment, the nutritional composition may also contain, in addition to the optional components exemplified above, common ingredients used in processed foods, preferably in a proportion of 50% by mass or less of the total nutritional composition, without departing from the spirit of the present invention.

[0033] The shape of the nutritional composition in this embodiment is not particularly limited, but it is especially preferable that it be liquid or semi-solid. That is, if the nutritional composition is liquid or semi-solid, it is easier to administer or ingest, making it more suitable for nursing care food and medical food. In this embodiment, "liquid" means that when placed on a flat surface, it does not maintain its shape and spreads out without cohesion. "Semi-solid" means that the nutritional composition is neither solid nor liquid, but an intermediate form between liquid and solid, which is fluid while still cohesive.

[0034] The pH of the nutritional composition in this embodiment is preferably in the range of 5.5 to 7.5, more preferably in the range of 5.7 to 7, and even more preferably in the range of 5.9 to 6.8. When the pH of the nutritional composition is set within the above range, viscosity reduction and syneresis during mixing with simulated gastric juice are suppressed, and a nutritional composition with smooth physical properties tends to be obtained.

[0035] The nutritional composition of this embodiment preferably has a viscosity of 5 to 50,000 mPa·s at 25°C, more preferably 10 to 25,000 mPa·s, even more preferably 100 to 10,000 mPa·s, and even more preferably 500 to 5,000 mPa·s. When the viscosity of the above nutritional composition is set within the above range, it tends to be easier to administer by enteral nutrition. On the other hand, the nutritional composition of this embodiment preferably has a viscosity of 700 to 50,000 mPa·s when mixed with artificial gastric juice, more preferably 800 to 20,000 mPa·s, and even more preferably 900 to 5,000 mPa·s. When the viscosity of the nutritional composition when mixed with artificial gastric juice is set within the above range, there is a tendency for gastroesophageal reflux and diarrhea to be suppressed.

[0036] In this embodiment, when the viscosity of the nutritional composition is X and the viscosity of the nutritional composition mixed with simulated gastric juice is Y, it is preferable that Y / X be 0.8 or higher, more preferably 0.9 or higher, and even more preferably 1.0 or higher. When Y / X is set within the above range, there is a tendency for gastroesophageal reflux and diarrhea to be suppressed.

[0037] The viscosity values ​​above were measured using a B-type viscometer, with rotor No. 6 rotating at 12 rpm, 2 minutes after the start of rotation. The viscosity of the simulated gastric juice mixture was measured after adding 60 mL of nutritional composition to 36 mL of simulated gastric juice, stirring, and letting it stand at room temperature for 30 minutes.

[0038] In this embodiment, it is preferable that casein (A), collagen (B), and total protein (D), which is the sum of these other proteins, be present in an amount of 3% by mass or more of the total nutritional composition, more preferably 4 to 15% by mass, and even more preferably 5 to 10% by mass.

[0039] This composition has an easily digestible form and, because it uses casein and collagen as protein sources, is nutritionally superior to conventional nutritional compositions that use soy protein as a protein source. Moreover, since its viscosity does not decrease significantly under acidic conditions (when mixed with gastric juice), it can suppress the occurrence of gastroesophageal reflux and diarrhea. Furthermore, because it has excellent long-term shelf life, it can be preferably used as a nursing care food and medical food.

[0040] Such nutritional compositions can be manufactured, for example, as follows: The nutritional composition of this embodiment can be obtained by preparing the ingredients for the nutritional composition and mixing them all at once. Alternatively, the prepared ingredients may be added and mixed in several batches, or several types of ingredients may be mixed separately and then combined.

[0041] The nutritional composition of this embodiment can be further preserved for a long period of time by heat sterilization or other methods after filling it into a container. Since the hygienic nutritional composition can be provided in pre-sterilized, portioned containers, the need for preparation on a case-by-case basis is eliminated, thereby reducing the burden on caregivers and others. Examples of such containers include spout bags, pouch packs, plastic containers, metal cans, and glass containers. [Examples]

[0042] The present invention will be specifically described below with reference to examples. However, the present invention is not limited in any way by the following examples. Prior to the examples and comparative examples, the following components were prepared. Furthermore, unless otherwise specified, all component compositions shown below are expressed on a mass basis (mass%).

[0043] In other words, the numerical values ​​shown as the composition of the nutritional composition in Tables 2-5 below represent the mass of each ingredient itself. On the other hand, the "percentage of each protein relative to the total protein (mass%)" is calculated using the values ​​derived from the protein content percentage (mass%) of each material shown in Table 1 below. For materials other than those shown in Table 1, materials commonly used in nutritional compositions are used, and deionized water is used. Furthermore, in the case of xanthan gum using multiple types, xanthan gum a and xanthan gum b have different molecular weights (xanthan gum a has a smaller molecular weight). For modified starch, hydroxypropyl starch is used as modified starch a, and phosphate-crosslinked starch is used as modified starch b.

[0044] [Table 1]

[0045] [Examples 1-11, Comparative Examples 1-7] Nutritional compositions were prepared according to the compositions shown in Tables 2-4 below. First, lipids were added to water heated to 80°C, and (A) casein, (B) collagen, carbohydrates, and minerals were added and dissolved to prepare a solution. Next, separately from the above solution, an agar solution was prepared by dissolving agar, (C) thickener, thickener other than (C), and starches in water heated to 90°C. This agar solution and other materials were added to the above solution, and the mixture was stirred under a pressure of 60 MPa until homogeneous to prepare the nutritional composition. The above nutritional composition was placed in a sealed container (pouch pack), sterilized by heating at 124°C for 15 minutes, and used for each example and comparative example.

[0046] [Examples 12-23] Nutritional compositions were prepared according to the compositions shown in Tables 4 and 5 below. First, lipids were added to water heated to 80°C, and (A) casein, (B) collagen, carbohydrates, and minerals were added and dissolved to prepare a solution. Next, separately from the above solution, an agar solution was prepared by dissolving agar, (C) thickener, thickener other than (C), and starches in water heated to 90°C. This agar solution was added to the above solution along with the other materials, and the mixture was stirred under a pressure of 60 MPa until homogeneous to prepare the nutritional composition. The above nutritional composition was placed in a sealed container (spout bag), heated to 124°C until the center of the container reached an F value of 8 for sterilization, and then used in each example.

[0047] The viscosity of the nutrient composition after sterilization, as well as the viscosity of the nutrient composition mixed with simulated gastric juice, was measured. The pH was also measured for Examples 11-23 and Comparative Examples 6 and 7. Furthermore, the shelf life (viscosity after 2 weeks of storage) was evaluated for Examples 22 and 23. These results are shown in Tables 2-6 below. The test methods and evaluation methods for each item are as follows. Furthermore, artificial gastric juice (pH 1.2, containing 7.0 ml / L hydrochloric acid) prepared based on the "6.09 Disintegration Test Method" of the 16th edition of the Japanese Pharmacopoeia was used as the simulated gastric juice.

[0048] [Viscosity and viscosity after mixing with simulated gastric juice] The viscosity (X) of the nutritional composition was determined using a B-type viscometer, with rotor No. 6 rotating at 12 rpm, and the value obtained 2 minutes after the start of rotation was adopted. On the other hand, the viscosity (Y) after mixing with simulated gastric juice was measured in the same manner as above for the simulated gastric juice mixed nutritional composition after adding 60 mL of nutritional composition to 36 mL of simulated gastric juice, stirring slowly until homogenized, and letting it stand at room temperature for 30 minutes.

[0049] [Storability] The nutritional compositions of Examples 22 and 23 were stored at 40°C for two weeks, and the viscosity of the nutritional compositions after storage and the viscosity after mixing with simulated gastric juice were measured, respectively.

[0050] [Table 2]

[0051] [Table 3]

[0052] [Table 4]

[0053] [Table 5]

[0054] [Table 6]

[0055] From the results above, it can be seen that in Examples 1 to 23, despite the extensive use of casein as a protein source, the viscosity ratio (Y / X) of the nutrient composition mixed with simulated gastric juice to the viscosity X of the nutrient composition was 0.8 or higher. This indicates that the viscosity of the nutrient composition did not significantly decrease under acidic conditions (gastric environment), and that it possessed an appropriate viscosity, demonstrating its excellence as a nutrient composition. Furthermore, since the above excellent effects were not impaired even after two weeks of storage, the nutrient composition of this embodiment also has excellent shelf life. On the other hand, Comparative Examples 1 to 7, which do not contain any of components (A), (B), or (C), are either unsuitable as nutritional compositions in the first place, or they have problems such as a rapid decrease in viscosity under acidic conditions (gastric environment).

[0056] While the above embodiments illustrate specific forms of the present invention, these embodiments are merely illustrative and should not be interpreted restrictively. Various modifications that are obvious to those skilled in the art are intended to fall within the scope of the present invention. [Industrial applicability]

[0057] This nutritional composition is useful as a nutritional composition that has a form that is easy to administer or ingest and allows for efficient absorption of nutrients.

Claims

1. A nutritional composition used as a nursing care food or medical food administered via tube, It contains casein, collagen, and a thickening agent. The above casein is a casein with an average molecular weight of 1000 or more. The above-mentioned thickener does not exhibit gelling properties upon cooling after heating, and is soluble in acid. The pH of the above nutritional composition is 5.5 to 7.

5. A nutritional composition in which, when the viscosity of the above nutritional composition is X, and 36 mL of artificial gastric juice (pH 1.2, containing 7.0 mL / L hydrochloric acid) and 60 mL of the above nutritional composition are mixed and left to stand at room temperature for 30 minutes, the viscosity after which Y is obtained, and Y / X is 0.8 or greater.

2. The nutritional composition according to claim 1, wherein the thickening agent is at least one selected from the group consisting of tamarind gum, succinoglycan, tara gum, guar gum, locust bean gum, xanthan gum, and pectin.

3. The nutritional composition according to claim 1 or 2, which is in liquid or semi-solid form.

4. The nutritional composition according to any one of claims 1 to 3, further comprising agar.

5. A nutritional composition according to any one of claims 1 to 4, wherein the viscosity at 25°C is 5 to 50,000 mPa·s.

6. The nutritional composition according to any one of claims 1 to 5, wherein caseinate is used as the casein.

7. Furthermore, the nutritional composition according to any one of claims 1 to 6, comprising at least one selected from the group consisting of proteins other than casein and collagen, modified starch, lipids, carbohydrates, vitamins, minerals, and dietary fiber.

8. The nutritional composition according to any one of claims 1 to 7, wherein the thickening agent is succinoglycan.

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