Emulsified nutritional composition

Abstract

The present invention addresses the problem of providing an emulsified nutritional composition having excellent emulsion stability and having total calories of 0.9 kcal / mL or greater, where the ratio of lipid calories to total calories is 40% or greater.　This emulsified nutritional composition contains protein and lipid, and has total calories of 0.9 kcal / mL or greater, where the ratio of lipid calories to total calories is 40% or greater. The protein contains collagen peptides having a weight-average molecular weight of 3000 or less.

Description

Emulsified nutritional composition

[0001] The present invention relates to an emulsified nutritional composition having a total calorie content of 0.9 kcal / mL or more, a ratio of lipid calories to total calories of 40% or more, and excellent emulsion stability.

[0002] Patients with brain damage such as stroke and the elderly often have impaired swallowing function, causing food to accidentally enter the trachea or lungs during ingestion, resulting in dysphagia. Concentrated liquid diets, which allow high calorie intake in small amounts, are known as a means of providing nutrition to such dysphagic individuals.

[0003] Concentrated liquid foods contain nutritional components such as protein, lipids, and carbohydrates, and are usually provided in an emulsified state. Conventionally, various compositions of concentrated liquid foods have been proposed depending on the nutritional status of the subject and the functionality to be imparted. For example, Patent Document 1 reports that by using an enteral nutritional preparation containing protein and lipid, where 90% by weight or more of the protein is not milk-derived protein, and (a) the mixture of the protein and the amino acids has an amino acid score of 100 and the calorie ratio of lipid is 40% or more, or (b) the mixture of the protein and the amino acids has an amino acid score of less than 100 and the calorie ratio of lipid is 15% or more, it is possible to provide nutritional supplementation to a malnourished subject while preventing or suppressing refeeding syndrome.

[0004] International Publication No. 2023 / 282316

[0005] In order to develop an emulsified nutritional composition that can efficiently replenish lipids, the present inventors conducted research into nutritional compositions in which the ratio of lipid calories to the total calories of the emulsified nutritional composition was increased. As a result, they discovered the problem that when the total calories of an emulsified nutritional composition is 0.9 kcal / mL or more and the ratio of lipid calories to the total calories is 40% or more, the particle size of the emulsified particles increases and emulsion stability decreases.

[0006] Therefore, an object of the present invention is to provide an emulsified nutritional composition having a total calorie content of 0.9 kcal / mL or more, a ratio of lipid calories to total calories of 40% or more, and excellent emulsion stability.

[0007] The present inventors have conducted extensive research to solve the above-mentioned problems and have found that in an emulsified nutritional composition containing protein and lipid, with a total calorie content of 0.9 kcal / mL or more and a ratio of lipid calories to total calories of 40% or more, by incorporating a collagen peptide having a weight-average molecular weight of 3000 or less as the protein, the particle size of the emulsified particles can be reduced and excellent emulsion stability can be achieved.The present invention was completed through further research based on this finding.

[0008] That is, the present invention provides the following aspects of the invention. Item 1. An emulsified nutritional composition comprising a protein and a lipid, wherein the total calories are 0.9 kcal / mL or more and the ratio of lipid calories to the total calories is 40% or more, and the protein is a collagen peptide having a weight-average molecular weight of 3000 or less. Item 2. The emulsified nutritional composition according to Item 1, wherein the median diameter of emulsified particles in the emulsified nutritional composition is 2.0 μm or less. Item 3. The emulsified nutritional composition according to Item 1 or 2, wherein the collagen peptide is contained at 25 mg / mL or more. Item 4. The emulsified nutritional composition according to any one of Items 1 to 3, wherein the mass ratio of the collagen peptide to the total amount of the protein and / or amino acid other than the collagen peptide is 1:0.7 to 1.2. Item 5. Item 1. An emulsified nutritional composition according to any one of Items 1 to 4, comprising a protein and / or amino acid other than the collagen peptide, wherein the weight-average molecular weight of the collagen peptide and the protein and / or amino acid other than the collagen peptide is 2000 or less. Item 6. An emulsified nutritional composition according to any one of Items 1 to 5, further comprising a carbohydrate. Item 7. An emulsified nutritional composition according to any one of Items 1 to 6, comprising 35 mg / mL or more of the lipid. Item 8. An emulsified nutritional composition according to Item 6, comprising 41 mg / mL or more of the carbohydrate. Item 9. An emulsified nutritional composition according to any one of Items 1 to 8, further comprising an emulsifier. Item 10. An emulsified nutritional composition according to any one of Items 1 to 9, further comprising a vitamin. Item 11. An emulsified nutritional composition according to any one of Items 1 to 10, further comprising a mineral. Item 12. An emulsified nutritional composition according to any one of Items 1 to 11, further comprising carnitine. Item 13. An emulsified nutritional composition according to any one of Items 1 to 12, wherein the ratio of the total calories from protein and amino acids to the total calories is 15% or more. Item 14. Item 14. An emulsified nutritional composition according to any one of Items 1 to 13, wherein the ratio of carbohydrate calories to total calories is 15% or more. Item 15. An emulsified nutritional composition according to any one of Items 1 to 14, which is used as a concentrated liquid food or enteral nutritional agent for people with dysphagia. Item 16. An emulsified nutritional composition according to any one of Items 1 to 15, which is used for preventing or suppressing refeeding syndrome.Item 17. The emulsified nutritional composition according to any one of Items 1 to 16, which is used for preventing or suppressing hypophosphatemia.

[0009] According to the present invention, it is possible to provide excellent emulsion stability to an emulsified nutritional composition having a total calorie content of 0.9 kcal / mL or more and a ratio of lipid calories to total calories of 40% or more.

[0010] FIG. 1 shows the relationship between the weight-average molecular weight of the collagen peptide used and the particle size of the emulsified particles in the emulsified nutritional compositions of Examples 1 to 4 and Comparative Examples 1 to 5 (A), and the relationship between the weight-average molecular weight of the collagen peptide used and the thickness of the creamed upper layer after centrifugation (B).

[0011] The emulsified nutritional composition of the present invention comprises a protein and a lipid, has a total calorie content of 0.9 kcal / mL or more, has a ratio of lipid calories to total calories of 40% or more, and contains as the protein a collagen peptide having a weight-average molecular weight of 3000 or less. The emulsified nutritional composition of the present invention will be described in detail below.

[0012] [Proteins and Amino Acids] In the field of nutritional compositions, it is customary to classify peptides obtained by hydrolysis of proteins as proteins. Therefore, in the present invention, the term "protein" includes not only natural proteins contained in plants, animals, etc., but also peptides obtained by hydrolysis of the proteins.

[0013] The emulsified nutritional composition of the present invention contains, as a protein, a collagen peptide having a weight-average molecular weight of not more than 3000. By using a collagen peptide that satisfies this weight-average molecular weight, it is possible to provide excellent emulsion stability in an emulsified nutritional composition having a total calorie content of 0.9 kcal / mL or more and a lipid calorie ratio of 40% or more.

[0014] The weight-average molecular weight of the collagen peptide used in the present invention may be 3,000 or less, preferably 200 to 3,000, more preferably 500 to 1,500, most preferably 1,000 to 1,500, and particularly preferably 1,200 to 1,400. In the present invention, the weight-average molecular weight of the collagen peptide is a value measured by gel permeation chromatography (GPC) using cytochrome c (molecular weight: 12,327), aprotinin (molecular weight: 6,512), bacitracin (molecular weight: 1,450), angiotensin II (molecular weight: 1,046), a tetrapeptide consisting of Gly-Gly-Tyr-Arg (molecular weight: 451), and a tripeptide consisting of Gly-Gly-Gly (molecular weight: 189) as standard substances.

[0015] The type of collagen used as a raw material for the collagen peptides used in the present invention may be any of types I, II, III, IV, V, VI, VII, VIII, IX, X, XI, XV, XVII, etc., or a combination of two or more types. Among these types, type I is preferred.

[0016] The origin of collagen used as a raw material for the collagen peptides used in the present invention is not particularly limited, and examples thereof include collagen derived from mammals such as pigs and cows; from fish; and from birds such as chickens. Collagen peptides derived from one type of origin may be used alone, or collagen peptides derived from two or more types of origin may be used in combination. Among these, preferred are those derived from mammals and fish, and more preferred are those derived from pigs and fish.

[0017] The collagen peptide used in the present invention can be obtained by hydrolyzing collagen with an enzyme, acid, or alkali. The collagen peptide used in the present invention may also be a commercially available product such as "TYPE-S" (Nitta Gelatin Co., Ltd.), "TYPE-M" (Nitta Gelatin Co., Ltd.), "Collapep PU" (Nitta Gelatin Co., Ltd.), "SCP-2000" (Nitta Gelatin Co., Ltd.), or "CQT-F21" (Nippi Corporation).

[0018] The content of the collagen peptide in the emulsified nutritional composition of the present invention is, for example, preferably 25 mg / mL or more, more preferably 26 mg / mL or more, and most preferably 27 mg / mL or more. The content of the collagen peptide is preferably 40 mg / mL or less, preferably 39 mg / mL or less, and most preferably 38 mg / mL or less. The content of the collagen peptide is preferably in the range of, for example, 25 to 40 mg / mL, 25 to 39 mg / mL, 25 to 38 mg / mL, 26 to 40 mg / mL, 26 to 39 mg / mL, 26 to 38 mg / mL, 27 to 40 mg / mL, 27 to 39 mg / mL, 27 to 38 mg / mL, 30 to 36 mg / mL, or 31 to 35 mg / mL.

[0019] The emulsified nutritional composition of the present invention may also contain proteins other than the collagen peptides. The type of protein other than the collagen peptides is not particularly limited, but examples include plant-derived proteins such as soy protein, soy peptides (hydrolyzed soy protein), wheat protein, wheat peptides (hydrolyzed wheat protein), pea protein, pea peptides (hydrolyzed pea protein), rice protein, and rice peptides (hydrolyzed rice protein); and animal-derived proteins such as collagen, whey protein, whey peptides (hydrolyzed whey protein), casein, and casein peptides (hydrolyzed casein protein). Among these, plant-derived proteins are preferred, soy protein and soy peptides are more preferred, and soy peptides are even more preferred.

[0020] When the emulsified nutritional composition of the present invention contains a protein other than the collagen peptide, the content of the protein other than the collagen peptide in the emulsified nutritional composition of the present invention is preferably 13 mg / mL or more, more preferably 14 mg / mL or more, and most preferably 15 mg / mL or more. The content of the protein other than the collagen peptide is preferably 27 mg / mL or less, more preferably 26 mg / mL or less, and most preferably 25 mg / mL or less. The content of the protein other than the collagen peptide is preferably in the range of, for example, 13 to 27 mg / mL, 13 to 26 mg / mL, 13 to 25 mg / mL, 14 to 27 mg / mL, 14 to 26 mg / mL, 14 to 25 mg / mL, 15 to 27 mg / mL, 15 to 26 mg / mL, 15 to 25 mg / mL, 19 to 23 mg / mL, or 20 to 22 mg / mL.

[0021] The emulsified nutritional composition of the present invention may also contain amino acids as needed. The type of amino acid is not particularly limited, and examples include essential amino acids such as valine, leucine, isoleucine, methionine, lysine, phenylalanine, tryptophan, threonine, and histidine; and non-essential amino acids such as arginine, glycine, alanine, serine, tyrosine, cysteine, asparagine, glutamine, proline, aspartic acid, and glutamic acid. One embodiment of the emulsified nutritional composition of the present invention includes the nine essential amino acids.

[0022] When amino acids are contained in the emulsified nutritional composition of the present invention, the content may be appropriately set depending on the type of amino acid used, the type and content of the protein contained, the desired energy density, etc. For example, the total amount of amino acids is preferably 7.5 mg / mL or more, more preferably 8.0 mg / mL or more, and most preferably 8.5 mg / mL or more. The total amount of amino acids is preferably 11.0 mg / mL or less, preferably 10.5 mg / mL or less, and most preferably 10.0 mg / mL or less. The range of the total amount of amino acids is preferably, for example, 7.5 to 11 mg / mL, 8.0 to 11.0 mg / mL, 8.5 to 11.0 mg / mL, 7.5 to 10.5 mg / mL, 8.0 to 10.5 mg / mL, 8.5 to 10.5 mg / mL, 7.5 to 10.0 mg / mL, 8.0 to 10.0 mg / mL, 8.5 to 10.0 mg / mL, 9.6 to 10.0 mg / mL, or 9.7 to 9.9 mg / mL.

[0023] When the emulsified nutritional composition of the present invention contains the collagen peptide, a protein other than the collagen peptide, and / or an amino acid, the total amount of these in the emulsified nutritional composition of the present invention is preferably 45.5 mg / mL or more, more preferably 48.0 mg / mL or more, and most preferably 50.5 mg / mL or more. The total amount of protein and amino acid is preferably 78.0 mg / mL or less, more preferably 75.5 mg / mL or less, and most preferably 73 mg / mL or less. The range of the total amount of protein and amino acids is preferably any of 45.5 to 78.0 mg / mL, 48.0 to 78.0 mg / mL, 50.5 to 78.0 mg / mL, 45.5 to 75.5 mg / mL, 48.0 to 75.5 mg / mL, 50.5 to 75.5 mg / mL, 45.5 to 73 mg / mL, 48.0 to 73 mg / mL, 50.5 to 73 mg / mL, 60.0 to 67.0 mg / mL, or 62.0 to 65.5 mg / mL.

[0024] When the emulsified nutritional composition of the present invention contains the collagen peptide and a protein and / or amino acid other than the collagen peptide, the mass ratio thereof is not particularly limited, and may be, for example, 1:0.7 to 1.2, preferably 1:0.8 to 1.1, more preferably 1:0.85 to 1.05, and even more preferably 1:0.90 to 0.95, where 1:0.7 to 1.2 is the mass ratio of the collagen peptide to the protein or amino acid other than the collagen peptide, and when both the protein and amino acid other than the collagen peptide are contained, the mass ratio is the mass ratio of the collagen peptide to the total amount of the protein and amino acid other than the collagen peptide.

[0025] Furthermore, when the emulsified nutritional composition of the present invention contains the collagen peptide and proteins and / or amino acids other than the collagen peptide, the weight-average molecular weight of the collagen peptide and proteins and / or amino acids other than the collagen peptide may be 2000 or less, but is preferably 500 to 1800, more preferably 800 to 1500, even more preferably 1000 to 1500, and even more preferably 1100 to 1400 or 1200 to 1300. Here, "the weight-average molecular weight of the collagen peptide and proteins and / or amino acids other than the collagen peptide" refers to the weight-average molecular weight of all molecules composed of all proteins (including the collagen peptide) and all amino acids contained in the emulsified nutritional composition, and is a value measured in the same manner as for the collagen peptide.

[0026] [Lipids] The emulsified nutritional composition of the present invention contains lipids as nutritional components. The type of lipid used in the present invention is not particularly limited, but examples include vegetable oils such as rice oil, perilla oil, coconut oil, soybean oil, corn oil, rapeseed oil, palm oil, safflower oil, sunflower oil, soybean oil, olive oil, cottonseed oil, peanut oil, and cocoa butter; animal oils such as fish oil, beef tallow, and lard; fatty acids, medium-chain fatty acids (approximately 6 to 12 carbon atoms), triglycerides, docosahexaenoic acid, eicosapentaenoic acid, and the like; and refined oils containing at least one of these. These lipids may be used alone or in combination of two or more.

[0027] In the emulsified nutritional composition of the present invention, the lipid content may be adjusted to a range satisfying the lipid calorie ratio described below, preferably 35 mg / mL or more, more preferably 40 mg / mL or more, and most preferably 50 mg / mL or more. Since too much lipid makes emulsification of the emulsified nutritional composition difficult and increases the viscosity, making tube administration difficult, the lipid content is preferably 80 mg / mL or less, more preferably 75 mg / mL or less, and most preferably 70 mg / mL or less. The lipid content range is preferably 35-80 mg / mL, 40-80 mg / mL, 50-80 mg / mL, 35-75 mg / mL, 40-75 mg / mL, 50-75 mg / mL, 35-70 mg / mL, 40-70 mg / mL, 50-70 mg / mL, 54-58 mg / mL, or 55-57 mg / mL.

[0028] [Carbohydrates] The emulsified nutritional composition of the present invention may contain carbohydrates as nutritional components, if necessary. Specific examples of carbohydrates include sugars and dietary fiber. When the emulsified nutritional composition of the present invention contains carbohydrates, it may contain either sugars or dietary fiber, or it may contain both.

[0029] Carbohydrates are carbohydrates that are decomposed by digestive enzymes and used as an energy source. The type of carbohydrate is not particularly limited, but examples include monosaccharides such as glucose, galactose, fructose, and xylose; disaccharides such as sucrose, lactose, and maltose; oligosaccharides such as galactooligosaccharides, xylooligosaccharides, soybean oligosaccharides, fructooligosaccharides, and lactoferrin oligosaccharides; polysaccharides such as dextrin and starch; and starch hydrolysates obtained by hydrolyzing polysaccharides such as starch with acid or enzymes to lower their molecular weight. These carbohydrates may be used alone or in combination of two or more.

[0030] Dietary fiber refers to carbohydrates that cannot be decomposed by digestive enzymes. The type of dietary fiber is not particularly limited, and examples thereof include crystalline cellulose, cellulose, pectin, alginic acid, alginic acid salts (alkali metal salts such as potassium salts and sodium salts), gellan gum, carrageenan, gum arabic, gum ghatti, tragacanth gum, locust bean gum, resistant starch, konjac mannan, glucomannan, β-glucan, indigestible dextrin, polydextrose, inulin, indigestible oligosaccharides, agarose, fucoidan, porphyran, laminan, and guar gum. These dietary fibers may be used alone or in combination of two or more.

[0031] When carbohydrates are included in the emulsified nutritional composition of the present invention, their content may be appropriately determined depending on the type of carbohydrate used, the desired energy density, etc. For example, in the case of carbohydrates, the total amount of carbohydrates is preferably 35 mg / mL or more, more preferably 40 mg / mL or more, and most preferably 50 mg / mL or more. The total amount of carbohydrates is preferably 80 mg / mL or less, more preferably 75 mg / mL or less, and most preferably 70 mg / mL or less. The total amount of carbohydrates is preferably in the range of 35 to 80 mg / mL, 40 to 80 mg / mL, 50 to 80 mg / mL, 35 to 75 mg / mL, 40 to 75 mg / mL, 50 to 75 mg / mL, 35 to 70 mg / mL, 40 to 70 mg / mL, 50 to 70 mg / mL, 52 to 56 mg / mL, or 53 to 55 mg / mL. For example, in the case of dietary fiber, the total amount of dietary fiber is preferably 6 mg / mL or more, more preferably 7 mg / mL or more, and most preferably 8 mg / mL or more. The total amount of dietary fiber is preferably 18 mg / mL or less, more preferably 17 mg / mL or less, and most preferably 16 mg / mL or less. The total amount of dietary fiber is preferably in the range of 6 to 18 g / mL, 7 to 18 mg / mL, 8 to 18 mg / mL, 6 to 17 mg / mL, 7 to 17 mg / mL, 8 to 17 mg / mL, 6 to 16 mg / mL, 7 to 16 mg / mL, 8 to 16 mg / mL, 10 to 14 mg / mL, or 11 to 13 mg / mL. For example, the total amount of carbohydrates (total amount of sugars and dietary fiber) in the emulsified nutritional composition of the present invention is preferably 41 mg / mL or more, more preferably 48 mg / mL or more, and most preferably 58 mg / mL or more. The total amount of carbohydrates is preferably 98 mg / mL or less, more preferably 92 mg / mL or less, and most preferably 86 mg / mL or less. The range of the total amount of carbohydrates is preferably any of 41 to 98 mg / mL, 48 to 98 mg / mL, 58 to 98 mg / mL, 41 to 92 mg / mL, 48 to 92 mg / mL, 58 to 92 mg / mL, 41 to 86 mg / mL, 48 to 86 mg / mL, 58 to 86 mg / mL, 60 to 70 mg / mL, or 63 to 68 mg / mL.

[0032] [Emulsifier] The emulsified nutritional composition of the present invention contains an emulsifier to form an emulsion. The type of emulsifier is not particularly limited, but examples include lecithin, sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, etc. These emulsifiers may be used alone or in combination of two or more.

[0033] The content of the emulsifier in the emulsified nutritional composition of the present invention is not particularly limited, but may be, for example, 1 to 6 mg / mL, preferably 1.5 to 5.5 mg / mL, more preferably 2 to 5 mg / mL, and even more preferably 3 to 4 mg / mL.

[0034] [Vitamins] The emulsified nutritional composition of the present invention may contain vitamins as needed. The vitamins may include either fat-soluble vitamins or water-soluble vitamins, or a combination of these.

[0035] Specific examples of fat-soluble vitamins include vitamin A, vitamin D (especially cholecalciferol), vitamin E, and vitamin K. These fat-soluble vitamins may be used alone or in combination of two or more. Water-soluble vitamins include vitamin B group and vitamin C. Specific examples of vitamin B group include vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B5 (pantothenic acid), vitamin B6, vitamin B7 (biotin), vitamin B9 (folic acid), and vitamin B 12 (cyanocobalamin), etc. These water-soluble vitamins may be used alone or in combination of two or more.

[0036] Retinol palmitate is preferably used as vitamin A. Vitamin A oil, in which vitamin A is dissolved in oil, can also be used. When vitamin A is contained in the emulsified nutritional composition of the present invention, the content thereof can be, for example, 0.2 to 2.0 μg RE / mL, preferably 0.4 to 1.2 μg RE / mL.

[0037] Cholecalciferol (vitamin D3) can be preferably used as vitamin D. When vitamin D is contained in the emulsified nutritional composition of the present invention, the content thereof can be, for example, 0.001 to 0.08 μg / mL, preferably 0.005 to 0.04 μg / mL.

[0038] Tocopherol acetate can be preferably used as vitamin E. When vitamin E is contained in the emulsified nutritional composition of the present invention, the content thereof can be, for example, 0.008 to 0.12 mg / mL, preferably 0.012 to 0.1 mg / mL.

[0039] Menaquinone-4 (vitamin K2) can be preferably used as vitamin K. When vitamin K is contained in the emulsified nutritional composition of the present invention, the content thereof can be, for example, 0.01 to 0.3 μg / mL, preferably 0.02 to 0.2 μg / mL.

[0040] When vitamin C is contained in the emulsified nutritional composition of the present invention, the content may be, for example, 0.2 to 1.6 mg / mL, preferably 0.3 to 1.4 mg / mL, and more preferably 0.4 to 1.2 mg / 100 mL.

[0041] Examples of vitamin B1 that can be used include thiamine, thiamine hydrochloride, etc. When vitamin B1 is contained in the emulsified nutritional composition of the present invention, the content thereof, calculated as the amount of thiamine, is, for example, 0.001 to 0.1 mg / mL, preferably 0.002 to 0.07 mg / mL.

[0042] Examples of vitamin B2 that can be used include riboflavin, riboflavin sodium phosphate, flavin mononucleotide, etc. When vitamin B2 is contained in the emulsified nutritional composition of the present invention, the content thereof, calculated as the amount of riboflavin, can be, for example, 0.001 to 0.006 mg / mL, preferably 0.002 to 0.005 mg / mL.

[0043] Examples of vitamin B6 that can be used include pyridoxine and salts of pyridoxine such as pyridoxine hydrochloride. When vitamin B6 is contained in the emulsified nutritional composition of the present invention, the content thereof, calculated as pyridoxine, is, for example, 0.001 to 0.01 mg / mL, preferably 0.002 to 0.008 mg / mL.

[0044] When folic acid is contained in the emulsified nutritional composition of the present invention, the content may be, for example, 0.1 to 1.2 μg / mL, preferably 0.2 to 1.0 μg / mL.

[0045] Vitamin B 12 Examples of suitable vitamin B12 supplements include cyanocobalamin, hydroxocobalamin acetate, and methylcobalamin. 12 When it is contained, the content thereof is, for example, 0.001 to 0.012 μg / mL, preferably 0.002 to 0.01 μg / mL.

[0046] As niacin, for example, nicotinamide can be preferably used. When niacin is contained in the emulsified nutritional composition of the present invention, the content thereof can be, for example, 0.01 to 0.12 mg NE / mL, preferably 0.02 to 0.1 mg NE / mL.

[0047] As the pantothenic acid, calcium pantothenate can be preferably used. When calcium pantothenate is contained in the emulsified nutritional composition of the present invention, the content thereof can be, for example, 0.001 to 0.08 mg / mL, preferably 0.005 to 0.04 mg / mL.

[0048] When biotin is contained in the emulsified nutritional composition of the present invention, the content thereof may be, for example, 0.01 to 0.15 μg / mL, preferably 0.02 to 0.12 μg / mL.

[0049] When the emulsified nutritional composition of the present invention contains at least one vitamin, the total vitamin content may be determined based on the content according to the type of vitamin used. For example, in the case of fat-soluble vitamins, the total amount of fat-soluble vitamins is preferably 0.006 mg / mL or more, more preferably 0.008 mg / mL or more, and even more preferably 0.01 mg / mL or more. Furthermore, the total amount of fat-soluble vitamins is preferably 0.034 mg / mL or less, more preferably 0.032 mg / mL or less, and even more preferably 0.03 mg / mL or less. The range of the total amount of fat-soluble vitamins is preferably any of 0.006 to 0.034 mg / mL, 0.008 to 0.034 mg / mL, 0.01 to 0.034 mg / mL, 0.006 to 0.032 mg / mL, 0.008 to 0.032 mg / mL, 0.01 to 0.032 mg / mL, 0.006 to 0.03 mg / mL, 0.008 to 0.03 mg / mL, and 0.01 to 0.03 mg / mL. Furthermore, in the case of water-soluble vitamins, for example, the total amount of water-soluble vitamins is preferably 0.1 mg / mL or more, more preferably 0.2 mg / mL or more, and even more preferably 0.4 mg / mL or more. Furthermore, the total amount of water-soluble vitamins is preferably 1.2 mg / mL or less, more preferably 1.0 mg / mL or less, and even more preferably 0.8 mg / mL or less. The range of the total amount of water-soluble vitamins is preferably any of 0.1 to 1.2 mg / mL, 0.2 to 1.2 mg / mL, 0.4 to 1.2 mg / mL, 0.1 to 1.0 mg / mL, 0.2 to 1.0 mg / mL, 0.4 to 1.0 mg / mL, 0.1 to 0.8 mg / mL, 0.2 to 0.8 mg / mL, and 0.4 to 0.8 mg / mL.

[0050] [Minerals] The emulsified nutritional composition of the present invention may contain minerals as needed. Minerals used in conventional nutritional compositions can be used as appropriate. The type of mineral is not particularly limited, but examples include sodium, chlorine, potassium, calcium, magnesium, phosphorus, iron, zinc, copper, manganese, iodine, selenium, chromium, and molybdenum. These minerals may be used alone or in combination of two or more. Furthermore, minerals may be contained in the form of chlorides, organic acid salts, inorganic acid salts, etc.

[0051] When sodium is contained in the emulsified nutritional composition of the present invention, the content may be, for example, 0.1 to 6.0 mg / mL, preferably 0.5 to 4.0 mg / mL.

[0052] When chlorine is contained in the emulsified nutritional composition of the present invention, the content may be, for example, 0.1 to 6.0 mg / mL, preferably 0.5 to 4.0 mg / mL.

[0053] When potassium is contained in the emulsified nutritional composition of the present invention, the content may be, for example, 0.1 to 6.0 mg / mL, preferably 0.5 to 4.0 mg / mL.

[0054] When calcium is contained in the emulsified nutritional composition of the present invention, the content may be, for example, 0.01 to 4.0 mg / mL, preferably 0.02 to 2.0 mg / mL.

[0055] When magnesium is contained in the emulsified nutritional composition of the present invention, the content may be, for example, 0.05 to 2.0 mg / mL, preferably 0.1 to 1.0 mg / mL.

[0056] When phosphorus is contained in the emulsified nutritional composition of the present invention, the content may be, for example, 0.1 to 4.0 mg / mL, preferably 0.2 to 2.0 mg / mL.

[0057] When iron is contained in the emulsified nutritional composition of the present invention, the content may be, for example, 0.001 to 0.04 mg / mL, preferably 0.002 to 0.02 mg / mL.

[0058] When zinc is contained in the emulsified nutritional composition of the present invention, the content may be, for example, 0.001 to 0.06 mg / mL, preferably 0.002 to 0.04 mg / mL.

[0059] When copper is contained in the emulsified nutritional composition of the present invention, the content may be, for example, 0.0001 to 0.02 mg / mL, preferably 0.0002 to 0.01 mg / mL.

[0060] When manganese is contained in the emulsified nutritional composition of the present invention, the content may be, for example, 0.001 to 0.02 mg / mL, preferably 0.002 to 0.01 mg / mL.

[0061] When iodine is contained in the emulsified nutritional composition of the present invention, the content thereof may be, for example, 0.01 to 0.6 μg / mL, preferably 0.05 to 0.4 μg / mL.

[0062] When selenium is contained in the emulsified nutritional composition of the present invention, the content may be, for example, 0.005 to 0.2 μg / mL, preferably 0.01 to 0.1 μg / mL.

[0063] When chromium is contained in the emulsified nutritional composition of the present invention, the content may be, for example, 0.005 to 0.2 μg / mL, preferably 0.001 to 0.1 μg / mL.

[0064] When molybdenum is contained in the emulsified nutritional composition of the present invention, the content may be, for example, 0.005 to 0.2 μg / mL, preferably 0.01 to 0.1 μg / mL.

[0065] When the emulsified nutritional composition of the present invention contains at least one mineral, the total mineral content may be set based on the content of the mineral used. For example, the total mineral content is preferably 2 mg / mL or more, more preferably 3 mg / mL or more, and even more preferably 4 mg / mL or more. The total mineral content is preferably 10 mg / mL or less, more preferably 9 mg / mL or less, and even more preferably 8 mg / mL or less. The total mineral content is preferably in the range of 2 to 10 mg / mL, 3 to 10 mg / mL, 4 to 10 mg / mL, 2 to 9 mg / mL, 3 to 9 mg / mL, 4 to 9 mg / mL, 2 to 9 mg / mL, 3 to 8 mg / mL, or 4 to 8 mg / mL.

[0066] [Water] The emulsified nutritional composition of the present invention is in an emulsified form and contains water. The amount of water in the emulsified nutritional composition of the present invention is not particularly limited, but is preferably 700 mg / mL or more, more preferably 750 mg / mL or more, and even more preferably 800 mg / mL or more. The water content is preferably 1000 mg / mL or less, more preferably 950 mg / mL or less, and even more preferably 900 mg / mL or less. The water content is preferably within any of the following ranges: 700 to 1000 mg / mL, 750 to 1000 mg / mL, 800 to 1000 mg / mL, 700 to 950 mg / mL, 750 to 950 mg / mL, 800 to 950 mg / mL, 700 to 900 mg / mL, 750 to 900 mg / mL, or 800 to 900 mg / mL.

[0067] [Carnitine] The emulsified nutritional composition of the present invention may contain carnitine as needed. When carnitine is contained in the emulsified nutritional composition of the present invention, the content thereof may be, for example, 0.05 to 2.0 mg / mL, preferably 0.1 to 1.0 mg / mL, more preferably 0.2 to 0.6 mg / mL, and even more preferably 0.3 to 0.5 mg / mL.

[0068] [Other Components] In addition to the components described above, the emulsified nutritional composition of the present invention may contain additives such as pH adjusters, sweeteners, antioxidants, preservatives, seasonings, colorants, and fragrances, as needed.

[0069] [Energy density and energy ratio] The emulsified nutritional composition of the present invention has a total calorie content of 0.9 kcal / mL or more and a lipid calorie content of 40% or more relative to the total calorie content. In conventional technologies, when the total calorie content is 0.9 kcal / mL or more and the lipid calorie content of the total calorie content is high at 40% or more, the emulsion particles become large and emulsion stability decreases. However, the emulsified nutritional composition of the present invention overcomes this drawback by containing collagen peptides with the specific weight-average molecular weight described above, thereby achieving excellent emulsion stability.

[0070] The total calorie content of the emulsified nutritional composition of the present invention may be 0.9 kcal / mL or more, and more preferably 0.95 kcal / mL or more. The total calorie content of the emulsified nutritional composition of the present invention is preferably 1.1 kcal / mL or less, and more preferably 1.05 kcal / mL or less. The total calorie content of the emulsified nutritional composition of the present invention is preferably 0.9 to 1.1 kcal / mL, 0.95 to 1.1 kcal / mL, 0.9 to 1.05 kcal / mL, 0.95 to 1.05 kcal / mL, or 0.98 to 1.02 kcal / mL. The total calorie content of the emulsified nutritional composition can be adjusted to fall within the above range by adjusting the content of proteins, amino acids, lipids, and carbohydrates contained in the emulsified nutritional composition. Here, the total calorie content (kcal / mL) of the emulsified nutritional composition refers to the total number of calories contained in 1 mL of the emulsified nutritional composition, specifically, the total calories of proteins, amino acids, lipids, and carbohydrates contained in 1 mL of the emulsified nutritional composition. The total calories contained in 1 mL of emulsified nutritional composition is calculated according to the formula shown below.

[0071] The emulsified nutritional composition of the present invention may have a lipid calorie ratio of 40% or more of total calories, with a lipid calorie ratio of 45% or more being more preferred, and 48% or more being most preferred. The lipid calorie ratio of total calories is preferably 70% or less, more preferably 65% ​​or less, and even more preferably 60% or less. The lipid calorie ratio of total calories is preferably in the range of 40-70%, 45-70%, 48-70%, 40-65%, 45-65%, 48-65%, 40-60%, 45-60%, 48-60%, 45-55%, 48-52%, or 49-51%. In conventional technology, emulsion stability tends to decrease as the total calorie ratio increases within the range of 0.9 kcal / mL or more and the lipid calorie ratio is 40% or more. However, the present invention provides excellent emulsion stability even when the lipid calorie ratio is within the above range. To ensure that the lipid calorie ratio of an emulsified nutritional composition falls within the above range, the ratios of proteins, amino acids, lipids, and carbohydrates contained in the emulsified nutritional composition may be adjusted. Here, the lipid calorie ratio (%) to total calories refers to the ratio of lipid calories contained in the emulsified nutritional composition to the total calories of the emulsified nutritional composition, and is a value calculated according to the following formula:

[0072] Furthermore, in the emulsified nutritional composition of the present invention, the ratio of the total calories of protein and amino acids to the total calories is not particularly limited, but is preferably 15% or more, more preferably 16% or more, and even more preferably 20% or more. The ratio of the total calories of protein and amino acids to the total calories is preferably 32% or less, more preferably 30% or less, and even more preferably 28% or less. The ratio of the total calories of protein and amino acids to the total calories is preferably 15-32%, 16-32%, 20-32%, 15-30%, 16-30%, 20-30%, 15-28%, 16-28%, 20-28%, 22-26%, or 23-25%. To ensure that the ratio of the total calories of protein and amino acids in the emulsified nutritional composition falls within the above range, the ratios of protein, amino acids, lipids, and carbohydrates contained in the emulsified nutritional composition may be adjusted. Here, the ratio (%) of the total calories of protein and amino acids to the total calories is the ratio of the total calories of protein and amino acids contained in the emulsified nutritional composition to the total calories of the emulsified nutritional composition, and is a value calculated according to the formula shown below.

[0073] Furthermore, in the emulsified nutritional composition of the present invention, the ratio of carbohydrate calories to total calories is not particularly limited, but is preferably 15% or more, more preferably 16% or more, and even more preferably 20% or more. The ratio of carbohydrate calories to total calories is preferably 32% or less, more preferably 30% or less, and even more preferably 28% or less. The range of the ratio of carbohydrate calories to total calories is preferably 15-32%, 16-32%, 20-32%, 15-30%, 16-30%, 20-30%, 15-28%, 16-28%, 20-28%, 24-28%, or 25-27%. To ensure that the carbohydrate calorie ratio of the emulsified nutritional composition falls within the above range, the ratios of proteins, amino acids, lipids, and carbohydrates contained in the emulsified nutritional composition may be adjusted. Here, the ratio (%) of carbohydrate calories to total calories refers to the ratio of calories from carbohydrates contained in an emulsified nutritional composition to the total calories of the emulsified nutritional composition, and is a value calculated according to the formula shown below.

[0074] Furthermore, in the emulsified nutritional composition of the present invention, the ratio of the calorie ratio of lipids to the total calorie ratio of proteins and amino acids is not particularly limited, but for example, the ratio of the calorie ratio of lipids to the total calorie ratio of proteins and amino acids may be 1:0.2-0.8, preferably 1:0.3-0.7, more preferably 1:0.4-0.6, and even more preferably 1:0.46-0.50.

[0075] Furthermore, in the emulsified nutritional composition of the present invention, the ratio of the calorie ratio of lipids to the calorie ratio of carbohydrates is not particularly limited, but examples thereof include a ratio of lipid calorie ratio:carbohydrate calorie ratio of 1:0.2-0.8, preferably 1:0.3-0.7, more preferably 1:0.4-0.6, and even more preferably 1:0.50-0.54.

[0076] Furthermore, in the emulsified nutritional composition of the present invention, the ratio of the total calorie ratio of protein and amino acids to the calorie ratio of carbohydrates is not particularly limited, but for example, the ratio of the total calorie ratio of protein and amino acids:calorie ratio of carbohydrates may be 1:0.8-1.4, preferably 1:0.9-1.3, and most preferably 1:1.0-1.2.

[0077] [Emulsion Form] The emulsion form of the emulsified nutritional composition of the present invention is not particularly limited and may be either an oil-in-water type or a water-in-oil type, with an oil-in-water type being preferred.

[0078] Furthermore, the median diameter of the emulsified particles in the emulsified nutritional composition of the present invention is not particularly limited, but examples include 2.0 μm or less. Other specific examples of the median diameter of the emulsified particles in the emulsified nutritional composition of the present invention include 0.2 to 1.9 μm, 0.2 to 1.0 μm, 0.4 to 0.8 μm, or 0.5 to 0.7 μm. While not intended to be restrictive, it is believed that the emulsified nutritional composition of the present invention can exhibit excellent emulsion stability by ensuring that the median diameter of the emulsified particles satisfies the above range. Here, the median diameter of the emulsified particles is the volume-based median diameter (D50) measured using a laser diffraction particle size distribution analyzer.

[0079] [Production Method] The method for producing the emulsified nutritional composition of the present invention is not particularly limited, and it can be produced by the same method as that for general emulsified preparations. Specifically, the emulsified nutritional composition of the present invention can be produced by adding predetermined amounts of the above-mentioned components to water, mixing them, and then emulsifying them with a homogenizer.

[0080] Furthermore, it is desirable to subject the emulsified nutritional composition of the present invention to heat sterilization before or after filling into containers such as aluminum pouches or soft bags. By subjecting the composition to heat sterilization in this manner, storage stability can be improved. The temperature conditions for the heat sterilization are not particularly limited, but examples include 110 to 150°C, preferably 120 to 145°C. Specific examples of heat sterilization include pressurized heat sterilization, ultra-high temperature flash sterilization (UHT), and high temperature short time sterilization (HTST).

[0081] [Uses and methods of using the emulsified nutritional composition] The emulsified nutritional composition of the present invention can be used as a nutritional supplement such as a concentrated liquid diet, an enteral nutrient, a complete nutritional diet, a medical diet, etc. Furthermore, the emulsified nutritional composition of the present invention can be particularly suitably used as a concentrated liquid diet or an enteral nutrient for people with swallowing disorders.

[0082] Furthermore, the emulsified nutritional composition of the present invention can prevent or suppress refeeding syndrome by administering it to a subject in a state of malnutrition.

[0083] Refeeding syndrome is a general term for a series of metabolic complications that develop when subjects in a malnourished state are given active nutritional supplementation. Specific symptoms of refeeding syndrome include hypophosphatemia, hypokalemia, hypomagnesemia, and vitamin B1 deficiency. Ingestion or administration of the composition of the present invention can particularly prevent or suppress hypophosphatemia.

[0084] Examples of subjects in a state of malnutrition include subjects who meet one or more of the following criteria (a) to (d) as defined in the NICE guidelines: (a) BMI less than 16 kg / m2 (b) Unintentional weight loss of 15% or more in the past 3 to 6 months (c) Fasting for 10 days or more (d) Hypokalemia, hypophosphatemia, hypomagnesemia before refeeding Or subjects who meet two or more of the following criteria (e) to (h): (e) BMI less than 18.5 kg / m2 (f) Unintentional weight loss of 10% or more in the past 3 to 6 months (g) Fasting for 5 days or more (h) History of alcohol dependence or history of use of insulin, chemotherapy antacids, or diuretics

[0085] Furthermore, malnourished subjects can be classified into marasmus type, in which both protein and energy are deficient, kwashiorkor type, in which protein deficiency is more severe than energy deficiency, and marasmus-kwashiorkor type, which is an intermediate type between the two. The emulsified nutritional composition of the present invention can effectively prevent or suppress refeeding syndrome, particularly when administered to marasmus-kwashiorkor type malnourished subjects and kwashiorkor type malnourished subjects.

[0086] The intake or administration form of the emulsified nutritional composition of the present invention is not particularly limited. For example, when used as a nutritional supplement for healthy individuals, it can be taken orally, and when used by people with swallowing disorders, it can be administered via a gastrostomy tube (catheter) or a nasogastric tube (catheter).

[0087] The intake or administration amount of the emulsified nutritional composition of the present invention is set appropriately depending on the symptoms, sex, age, etc. of the person to be ingested or administered, but for example, the daily intake or administration amount of the emulsified nutritional composition of the present invention is approximately 100 to 2000 kcal, preferably approximately 200 to 1600 kcal, converted into calorie intake, about 1 to 5 times a day, preferably about 1 to 3 times a day.

[0088] The present invention will be described in more detail below with reference to examples, etc. However, the present invention is not limited to the following embodiments.

[0089] Test Example 1: Effect of the molecular weight of collagen peptide on particle size and emulsion stability of emulsified nutritional composition 1. Preparation of emulsified nutritional composition An emulsified nutritional composition (oil-in-water type) having the composition shown in Table 1 was prepared. Specifically, the predetermined amount of each component shown in Table 1 was added to water and mixed with a mixer, and then homogenized (50 MPa, 2 passes) using a high-pressure homogenizer (LAB1000, SMT Co., Ltd.). 400 mL of the homogenized emulsified nutritional composition was filled into a pouch and then subjected to heat sterilization (127 ° C, 6 minutes 40 seconds).

[0090]

[0091]

[0092] 2. Evaluation of particle size and emulsion stability of emulsified nutritional compositions 2-1. Test method (1) Particle size After heat sterilization, each emulsified nutritional composition was left to stand overnight or longer at room temperature (approximately 25°C), and the particle size of the emulsified particles was then measured using a laser diffraction particle size analyzer (SALD-2200 (Shimadzu Corporation)). Specific measurement conditions were as follows: Dispersion medium: water, sample refractive index: 1.60-0.10i, dispersion medium refractive index: 1.33-0.00i, pump speed: 8.0. When measuring, the sample concentration was adjusted so that the measurement absorbance range was 0.01 to 0.20. After ultrasonic treatment for 30 seconds, the median particle diameter was measured under the above measurement conditions. The particle distribution standard was volume.

[0093] (2) Emulsion stability Each emulsified nutritional composition was centrifuged, and the thickness of the creaming (floating lipids) in the upper layer was measured to confirm the degree of phase separation. Centrifugation was carried out using a centrifuge (himacCT6D, Hitachi Koki) and placing 10 mL of each emulsified nutritional composition in a graduated stoppered test tube, economy type EMKS-16.5 (Nichiden Rika Glass) at 3600 rpm for 10 minutes.

[0094] 2-2. Test Results The results are shown in Table 3. Figure 1A shows the relationship between the weight-average molecular weight of the collagen peptide used and the particle size of the emulsified particles, while Figure 1B shows the relationship between the weight-average molecular weight of the collagen peptide used and the thickness of the creamed upper layer after centrifugation. As a result, in a nutritional emulsion composition with a total calorie content of 1 kcal / mL and a lipid calorie ratio of 50%, when a collagen peptide with a weight-average molecular weight of 3000 or less was added, the particle size of the emulsified particles was 2.0 μm or less, demonstrating excellent emulsion stability. In particular, when a collagen peptide with a weight-average molecular weight of 1500 or less was added, the particle size of the emulsified particles was 1.0 μm or less, demonstrating even better emulsion stability. On the other hand, when a collagen peptide with a weight-average molecular weight greater than 3000 was added, the particle size of the emulsified particles exceeded 2.7 μm, failing to improve emulsion stability.

[0095] From the above results, it became clear that in order to provide excellent emulsion stability to a nutritional emulsion composition with a total calorie content of 0.9 kcal / mL or more and a lipid calorie ratio of 40% or more, it is effective to incorporate collagen peptides with a weight-average molecular weight of 3000 or less.

[0096]

[0097] The weight-average molecular weights of the proteins (soybean peptides in Table 1 and collagen peptides in Table 2) and amino acids (amino acids in Table 1) contained in the nutritional emulsion compositions of Example 1, Example 3, Comparative Example 1, and Comparative Example 3 were measured in the same manner as above. The measurement results are shown in Table 4.

[0098]

Claims

1. An emulsified nutritional composition comprising protein and lipid, wherein the total calories are 0.9 kcal / mL or more and the ratio of lipid calories to the total calories is 40% or more, and the protein is a collagen peptide having a weight average molecular weight of 3000 or less.

2. The emulsified nutritional composition according to claim 1, wherein the median diameter of the emulsified particles in the emulsified nutritional composition is 2.0 μm or less.

3. An emulsified nutritional composition according to claim 1 or 2, containing 25 mg / mL or more of the collagen peptide.

4. An emulsified nutritional composition as described in claim 1 or 2, which contains proteins and / or amino acids other than the collagen peptide, and the mass ratio of the collagen peptide to the proteins and / or amino acids other than the collagen peptide is 1:0.7 to 1.

2.

5. An emulsified nutritional composition as described in claim 4, wherein the collagen peptide and proteins and / or amino acids other than the collagen peptide have a weight average molecular weight of 2000 or less.

6. An emulsified nutritional composition according to claim 1 or 2, further comprising a carbohydrate.

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