Gelled nutritional composition

Abstract

The purpose of the present invention is to enable prescription of a gelled nutritional composition to which stricter sterilization conditions can be applied. This gelled nutritional composition contains a protein, a carbohydrate, a mineral, and a gelling agent, and has a viscosity of 6,500-18,000 mPa·s. The protein contains a collagen peptide together with a protein selected from the group consisting of milk-derived proteins and plant-derived proteins, whereby aggregation can be suppressed even under stricter sterilization conditions.

Description

Gelled nutritional composition

[0001] The present invention relates to a semi-solid protein-containing nutritional composition that has excellent aggregation suppression properties under strict sterilization conditions.

[0002] Nutritional compositions such as concentrated liquid foods and enteral nutrients are administered orally or via a feeding tube. These nutritional compositions are used to provide nutritional supplementation to patients or elderly people in medical facilities or at home, and therefore contain higher amounts of nutrients such as protein, lipids, carbohydrates, vitamins, and minerals than general foods. Furthermore, such nutritional compositions are designed to be semi-solid (gelled) by incorporating a gelling agent to inhibit gastroesophageal reflux and / or diarrhea.

[0003] Such nutritional compositions require heat sterilization because of their high nutritional value, which increases the risk of microbial growth. However, proteins undergo structural changes when exposed to high heat, and tend to aggregate by reacting with minerals such as free calcium and magnesium and gelling agents. Therefore, it is desirable for gelatinized nutritional compositions to be able to suppress aggregation under heat sterilization conditions.

[0004] As a formulation for a gelled nutritional composition that addresses these issues, Patent Document 1 discloses that a gelled nutritional supplement containing proteins, lipids, carbohydrates, vitamins, and minerals and having a neutral pH is prepared by adding citric acid and / or citrate salts and agar with a sulfate group content of 5% or less as a gelling agent. Specifically, it describes that no protein aggregation occurred after heat sterilization at 121°C for 4 minutes.

[0005] Japanese Patent Application Laid-Open No. 2006-182767

[0006] From the viewpoint of improving the quality of nutritional compositions in consideration of their commercial sterility, it is desirable to be able to apply stricter sterilization conditions (i.e., longer time and / or higher temperature conditions). Although the gelled nutritional composition described in Patent Document 1 can withstand sterilization conditions, the range of applicable sterilization conditions is limited.

[0007] Therefore, an object of the present invention is to provide a gelled nutritional composition formulation that can be subjected to more stringent sterilization conditions.

[0008] After extensive research, the present inventors have found that in a gelled nutritional composition containing protein, carbohydrate, minerals, and a gelling agent and having a viscosity of 6,500 to 18,000 mPa·s, aggregation can be suppressed even under stricter sterilization conditions by including a collagen peptide as the protein in addition to a protein selected from the group consisting of milk-derived proteins and plant-derived proteins.The present invention was completed through further research based on this finding.

[0009] That is, the present invention provides the following aspects of the invention. Item 1. A gelled nutritional composition comprising (A) protein, (B) carbohydrate, (C) mineral, and (D) gelling agent, wherein the component (A) comprises (A1) a protein selected from the group consisting of a milk-derived protein and a plant-derived protein, and (A2) a collagen peptide, and wherein the viscosity is 6,500 to 18,000 mPa·s. Item 2. The gelled nutritional composition according to Item 1, wherein the ratio of the component (A2) to 1 part by weight of the component (A1) is 0.25 to 0.5 parts by weight. Item 3. The gelled nutritional composition according to Item 1 or 2, wherein the weight-average molecular weight of the component (A2) is 1,000 to 5,000. Item 4. The gelled nutritional composition according to any one of Items 1 to 3, wherein the component (A1) is casein. Item 5. Item 6. The gelled nutritional composition according to any one of Items 1 to 4, further comprising (E) citric acids in a total amount of citrate ions of 0.7 to 3.0 mmol / 100 g. Item 7. The gelled nutritional composition according to any one of Items 1 to 5, wherein the component (D) is agar. Item 8. The gelled nutritional composition according to any one of Items 1 to 5, wherein the agar has a jelly strength of 10 g / cm 2 ~650g / cm 2Item 6. The gelled nutritional composition according to Item 6, wherein the content of component (D) is more than 0.6 g and less than 0.8 g per 100 g of the gelled nutritional composition. Item 8. The gelled nutritional composition according to any one of Items 1 to 7, wherein the content of component (D) is more than 0.6 g and less than 0.8 g per 100 g of the gelled nutritional composition. Item 9. The gelled nutritional composition according to any one of Items 1 to 8, further comprising an amino acid (A3). Item 10. A gelled nutritional composition comprising (A) protein, (B) carbohydrate, (C) mineral, and (D) gelling agent, and having a viscosity of 6,500 to 18,000 mPa s, wherein the amount of hydroxyproline in component (A) is 0.1 to 0.3 g per 100 g of the gelled nutritional composition. Item 11. The gelled nutritional composition according to Item 10, wherein component (A) comprises (A1) a protein selected from the group consisting of a milk-derived protein and a plant-derived protein, and (A3) an amino acid, and wherein component (A1) is casein. Item 12. Item 13. A gelled nutritional composition according to any one of Items 1 to 11, wherein the viscosity is 8,000 to 10,000 mPa s. Item 14. A method for producing a gelled nutritional composition containing (A) protein, (B) carbohydrate, (C) mineral, and (D) gelling agent and having a viscosity of 6,500 to 18,000 mPa s, the method comprising the steps of preparing an unheated nutritional composition containing the (A) component, the (B) component, the (C) component, and the (D) component, wherein the (A) component contains (A1) a protein selected from the group consisting of a milk-derived protein and a plant-derived protein, and (A2) a collagen peptide, and heat-sterilizing the unheated nutritional composition at 120°C to 126°C for 5 to 12 minutes.

[0010] The gelled nutritional composition of the present invention contains proteins, carbohydrates, minerals, and a gelling agent, and is designed to have a viscosity of 6,500 to 18,000 mPa·s. By containing collagen peptides as proteins in addition to proteins selected from the group consisting of milk-derived proteins and plant-derived proteins, aggregation can be suppressed even under stricter sterilization conditions.

[0011] 1 shows photographs of the appearance and cross section of the gelled nutritional compositions of Comparative Example 1 and Example 1 after heat sterilization (125°C, 11.5 minutes).

[0012] The gelled nutritional composition of the present invention comprises (A) protein, (B) carbohydrate, (C) mineral, and (D) gelling agent, wherein component (A) comprises (A1) a protein selected from the group consisting of a milk-derived protein and a plant-derived protein, and (A2) a collagen peptide, and has a viscosity of 6500 to 18000 mPa s, or a gelled nutritional composition comprising (A) protein, (B) carbohydrate, (C) mineral, and (D) gelling agent and having a viscosity of 6500 to 18000 mPa s, wherein the amount of hydroxyproline in component (A) is 0.1 to 0.3 g per 100 g of the gelled nutritional composition. The gelled nutritional composition of the present invention is described in detail below.

[0013] [(A) Protein] The gelled nutritional composition of the present invention contains a protein as an energy source as component (A). In the present invention, "protein" includes proteins specified by the analytical method (i.e., nitrogen quantitative conversion method) in the Food Labeling Standards (Cabinet Office Ordinance No. 10 of 2015), as well as polypeptides and their hydrolysates.

[0014] The gelled nutritional composition of the present invention contains, as component (A), at least (A1) a protein selected from the group consisting of milk-derived proteins and plant-derived proteins and (A2) a collagen peptide. The gelled nutritional composition of the present invention may also contain, as component (A), an amino acid (A3).

[0015] The content (total amount) of component (A) per 100 g of the gelled nutritional composition of the present invention is not particularly limited, but may be, for example, 2 to 8 g, preferably 3 to 7 g, more preferably 4 to 6.5 g, and even more preferably 4.4 to 6 g, 4.4 to 5.5 g, or 4.4 to 5 g.

[0016] ((A1) Protein Selected from the Group Consisting of Milk-Derived Proteins and Plant-Derived Proteins) Component (A1) is a protein selected from the group consisting of milk-derived proteins and plant-derived proteins. The weight-average molecular weight of component (A1) is, for example, 10,000 or more. In the present invention, the weight-average molecular weight of component (A1) is a value measured by gel permeation chromatography (GPC) using polystyrene as a standard substance.

[0017] Examples of milk-derived proteins include casein, whey protein, total milk protein, etc. Examples of plant-derived proteins include proteins derived from plants such as soybean, wheat, pea, rice, etc. These proteins may be used alone or in combination of two or more.

[0018] Of these proteins, the component (A1) is preferably a milk-derived protein, more preferably a cow's milk-derived protein, and even more preferably casein.

[0019] The content of component (A1) per 100 g of the gelled nutritional composition of the present invention is not particularly limited, but may be, for example, 1.5 to 5 g. The lower the content of component (A1), the less likely the aggregation problem is to occur under heat sterilization conditions. Therefore, from the perspective of obtaining a gelled nutritional composition with better suppressed aggregation, the content of component (A1) per 100 g of the gelled nutritional composition of the present invention is preferably 1.5 to 4.6 g, more preferably 1.5 to 4.3 g, 1.5 to 4 g, 1.5 to 3.6 g, or 1.5 to 3.4 g. Furthermore, while the higher the content of component (A1), the greater the aggregation problem to occur under heat sterilization conditions. However, because the gelled nutritional composition of the present invention has excellent aggregation-suppressing properties, aggregation can be effectively suppressed even with a high content of component (A1). Therefore, the present invention is particularly useful when the content of component (A1) per 100 g of the gelled nutritional composition is 1.8 to 6 g or 2 to 5 g, more preferably 2.2 to 5 g, 2.4 to 5 g, or 2.6 to 5 g, even more preferably 2.8 to 5 g or 3 to 5 g, and even more preferably 3.2 to 5 g.

[0020] ((A2) Collagen Peptide) The collagen peptide, which is component (A2), imparts excellent aggregation-inhibiting properties under heat sterilization conditions to the gelled nutritional composition of the present invention. Collagen peptide is a hydrolysate of animal-derived collagen. Examples of animals from which collagen peptides are derived include pigs, chickens, and fish. These collagen peptides may be used alone or in combination of two or more. Of these collagen peptides, pig collagen peptide and / or fish collagen peptide are preferred from the viewpoint of further improving aggregation-inhibiting properties under heat sterilization conditions.

[0021] The weight-average molecular weight of component (A2) is not particularly limited as long as the effects of the present invention are achieved, but may be, for example, 1,000 to 5,000. From the viewpoint of further improving aggregation-inhibiting properties under heat sterilization conditions, the weight-average molecular weight is preferably 1,500 to 4,800 or 1,800 to 4,500, more preferably 2,000 to 4,300 or 2,300 to 4,000, even more preferably 2,500 to 3,800, still more preferably 2,700 to 3,700, and particularly preferably 2,900 to 3,600. In this specification, the weight-average molecular weight of component (A2) 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.

[0022] The content of component (A2) in the gelled nutritional composition of the present invention is not particularly limited, and can be set appropriately depending on the desired level of aggregation-inhibiting effect under heat sterilization conditions.

[0023] The content of component (A2) in the gelled nutritional composition of the present invention is preferably 0.25 parts by weight or more relative to 1 part by weight of component (A1) from the viewpoint of further improving aggregation-inhibiting properties under heat sterilization conditions, and 0.5 parts by weight or less from the viewpoint of imparting sufficient viscosity to the gelled nutritional composition. In other words, the content of component (A2) in the gelled nutritional composition of the present invention is preferably 0.25 to 0.5 parts by weight relative to 1 part by weight of component (A1) from the viewpoint of both further improving aggregation-inhibiting properties under heat sterilization conditions and imparting sufficient viscosity to the gelled nutritional composition.

[0024] A more preferred range for the content of component (A2) in the gelled nutritional composition of the present invention, from the viewpoint of further improving aggregation inhibition under heat sterilization conditions, is preferably 0.27 to 0.5 parts by weight, even more preferably 0.29 to 0.5 parts by weight, even more preferably 0.31 to 0.5 parts by weight, 0.33 to 0.5 parts by weight, or 0.35 to 0.5 parts by weight, relative to 1 part by weight of component (A1); and from the viewpoint of imparting a higher viscosity to the gelled nutritional composition, the content is preferably 0.27 to 0.45 parts by weight, more preferably 0.27 to 0.42 parts by weight, even more preferably 0.27 to 0.4 parts by weight, even more preferably 0.27 to 0.37 parts by weight, relative to 1 part by weight of component (A1).

[0025] The specific content of component (A2) per 100 g of the gelled nutritional composition of the present invention is, for example, 0.5 to 2 g, and from the viewpoint of further improving aggregation inhibition under heat sterilization conditions, the content is preferably 0.7 to 1.8 g, more preferably 0.9 to 1.6 g, and even more preferably 1.1 to 1.4 g.

[0026] Collagen peptides have a characteristic amino acid sequence consisting of repeated triplet glycine-X-Y amino acids, with proline frequently occurring for X and hydroxyproline (Hyp) frequently occurring for Y. This sequence is highly conserved across animal species. The inclusion of collagen peptides in the gelled nutritional composition of the present invention can be confirmed by identifying the hydroxyproline that constitutes the collagen peptide. The hydroxyproline content of the protein per 100 g of the gelled nutritional composition of the present invention is, for example, 0.1 to 0.3 g, and from the viewpoint of further improving aggregation inhibition under heat sterilization conditions, is preferably 0.12 to 0.2 g, more preferably 0.14 to 0.18 g, and even more preferably 0.15 to 0.17 g.

[0027] (A3) Amino Acids The amino acids that are the (A3) component can be contained to supplement the amino acid score.

[0028] 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. These amino acids may be used alone or in combination of two or more.

[0029] It is preferable to select the content of component (A3) in the gelled nutritional composition of the present invention so that an amino acid score of 100 is achieved.

[0030] [(B) Carbohydrate] The gelled nutritional composition of the present invention contains, as component (B), a carbohydrate that serves as an energy source.

[0031] In the present invention, carbohydrates are carbohydrates that are decomposed by digestive enzymes and used as an energy source. The carbohydrates used in the present invention are not particularly limited in type, and 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; and polysaccharides such as maltodextrin, dextrin, and starch. These carbohydrates may be used alone or in combination of two or more.

[0032] The content of component (B) per 100 g of the gelled nutritional composition of the present invention is not particularly limited, but may be, for example, 6 to 23 g, preferably 9 to 20 g, more preferably 11 to 17 g, and even more preferably 12 to 15 g.

[0033] In the gelled nutritional composition of the present invention, the ratio of component (B) to 1 part by weight of component (A) is, for example, 1.5 to 3.5 parts by weight, preferably 2 to 3.2 parts by weight, and more preferably 2.2 to 3 parts by weight, 2.5 to 3 parts by weight, or 2.7 to 3 parts by weight.

[0034] [(C) Minerals] The gelled nutritional composition of the present invention contains minerals as component (C).

[0035] Examples of minerals include sodium, potassium, magnesium, calcium, phosphorus, iron, iodine, manganese, copper, zinc, selenium, chromium, molybdenum, etc. These minerals may be used alone or in combination of two or more.

[0036] Of these minerals, sodium, potassium, magnesium, and calcium are preferred.

[0037] These minerals are generally contained in the gelled nutritional composition of the present invention in the form of salts.

[0038] Examples of sodium salts include trisodium citrate, sodium bicarbonate, sodium lactate, sodium acetate, sodium bisulfite, sodium sulfate, sodium dihydrogen phosphate, disodium hydrogen phosphate, sodium glycerophosphate, sodium lactate, and sodium chloride. These sodium salts may be used alone or in combination of two or more. Among these sodium salts, preferred are trisodium citrate and sodium bicarbonate, and more preferred are trisodium citrate.

[0039] Examples of potassium salts include potassium hydroxide, potassium chloride, potassium acetate, potassium citrate, potassium glycerophosphate, potassium sulfate, and potassium lactate. These potassium salts may be used alone or in combination of two or more. Among these potassium salts, potassium hydroxide and potassium chloride are preferred, and potassium hydroxide is more preferred.

[0040] Examples of magnesium salts include magnesium chloride, magnesium sulfate, magnesium acetate, etc. These magnesium salts may be used alone or in combination of two or more. Among these magnesium salts, magnesium chloride and magnesium sulfate are preferred, and magnesium chloride is more preferred.

[0041] Examples of calcium salts include tricalcium phosphate, calcium citrate, calcium gluconate, calcium chloride, calcium glycerophosphate, calcium lactate, calcium pantothenate, and calcium acetate. These calcium salts may be used alone or in combination of two or more. Among these calcium salts, preferred are tricalcium phosphate and calcium citrate, and more preferred is tricalcium phosphate.

[0042] Of the above salts, salts with citrate ions can also be used as component (E).

[0043] Among the minerals, the contents of sodium, potassium, magnesium, and calcium per 100 g of the gelled nutritional composition of the present invention are as follows: Sodium: 50 to 220 mg, preferably 100 to 190 mg, more preferably 110 to 170 mg Potassium: 50 to 220 mg, preferably 80 to 170 mg, more preferably 110 to 130 mg Magnesium: 10 to 150 mg, preferably 30 to 130 mg, more preferably 50 to 110 mg, 70 to 100 mg, or 80 to 100 mg Calcium: 30 to 150 mg, preferably 50 to 140 mg, more preferably 65 to 130 mg, 75 to 120 mg, or 90 to 110 mg

[0044] [(D) Gelling Agent] The gelled nutritional composition of the present invention contains a gelling agent as component (D).

[0045] The gelling agent is not particularly limited, but examples thereof include agar, pectin (particularly low-methoxyl pectin), alginic acid, salts of alginic acid (such as sodium salts), gellan gum, carrageenan, etc. These gelling agents may be used alone or in combination of two or more.

[0046] Among these gelling agents, agar is preferably used from the viewpoint of further improving the aggregation suppression property under heat sterilization conditions.

[0047] The type of agar is not particularly limited, but agar having a jelly strength of, for example, 10 to 650 g / cm 2 The jelly strength is preferably 10 to 600 g / cm from the viewpoint of further improving the aggregation suppression property under heat sterilization conditions. 2 , 10~500g / cm 2 , or 10 to 400 g / cm 2 , more preferably 10 to 100 g / cm 2 , more preferably 15 to 50 g / cm 2 , or 20 to 40 g / cm 2The jelly strength of agar is measured by the Nikkansui method, specifically by preparing a 1.5% by weight solution of agar, leaving it at 20°C for 15 hours to solidify, and measuring the surface area of ​​the gel obtained by the method. 2 The maximum weight (g) that the jelly can withstand without breaking when a load is applied for 20 seconds per jelly is defined as its strength.

[0048] The content of gelling agent in the gelled nutritional composition of the present invention is not particularly limited, and may be blended so as to achieve a viscosity of 6,500 to 18,000 mPa·s, preferably 8,000 to 10,000 mPa·s. The content of gelling agent per 100 g of the gelled nutritional composition of the present invention may be, for example, 0.3 to 2 g, preferably 0.5 to 1.7 g, more preferably 0.65 to 1.5 g, or more than 0.6 g but less than 0.8 g.

[0049] [(E) Citric Acids] From the viewpoint of further improving aggregation-inhibiting properties under heat sterilization conditions, the gelled nutritional composition of the present invention preferably contains citric acids as component (E). The chelating effect of citric acids can further assist in inhibiting protein aggregation due to mineral aggregation.

[0050] The citric acids are selected from the group consisting of citric acid, mono- or diesters of citric acid, and salts thereof.

[0051] Examples of citrates include metal citrates such as calcium citrate, monopotassium citrate, tripotassium citrate, trisodium citrate, monoferric sodium citrate, and iron citrate; ammonium iron citrate, etc. Metal citrates can also be used as the above-mentioned component (C).

[0052] When the gelled nutritional composition of the present invention contains component (E), the content of component (E) per 100 g of the gelled nutritional composition of the present invention is not particularly limited and can be set appropriately depending on the desired degree of aggregation inhibitory effect under heat sterilization conditions.

[0053] The content of component (E) in the gelled nutritional composition of the present invention is, for example, 0.7 to 3.0 mmol / 100 g in terms of the total amount of citrate ions, and from the viewpoint of further improving aggregation inhibition under heat sterilization conditions, is preferably 0.8 to 2.5 mmol / 100 g, more preferably 0.9 to 2.2 mmol / 100 g, 1.3 to 2.1 mmol / 100 g, or 1.7 to 2.0 mmol / 100 g.

[0054] [Lipid] In addition to the above-mentioned components, the gelled nutritional composition of the present invention preferably contains lipid as an energy source.

[0055] The lipids used in the present invention are not particularly limited in type, and examples include vegetable oils such as rice oil, coconut oil, soybean oil, perilla oil, sesame oil, corn oil, rapeseed oil, palm oil, safflower oil, sunflower 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 acid (about 6 to 12 carbon atoms) triglycerides (MCT), docosahexaenoic acid, and eicosapentaenoic acid. These lipids may be used alone or in combination of two or more.

[0056] When the gelled nutritional composition of the present invention contains lipids, the lipid content per 100 g of the gelled nutritional composition of the present invention is not particularly limited, but may be, for example, 1 to 30 g, preferably 2 to 25 g, and more preferably 2.5 to 22 g, 2.5 to 15 g, 2.5 to 10 g, 2.5 to 5 g, or 2.5 to 4 g.

[0057] When the gelled nutritional composition of the present invention contains lipids, the content of lipids per 1 part by weight of component (A) is, for example, 0.5 to 4 parts by weight, preferably 0.5 to 2 parts by weight, and more preferably 0.5 to 1 part by weight.

[0058] [Dietary Fiber] In addition to the above-mentioned components, the gelled nutritional composition of the present invention preferably contains dietary fiber. In the present invention, the dietary fiber may be any carbohydrate that is not digested by digestive enzymes, and may be the same as the gelling agent (D) described above, or may be a non-gelling agent.

[0059] The type of dietary fiber used in the present invention is not particularly limited, and examples thereof include inulin, polydextrose, indigestible dextrin, indigestible oligosaccharides, etc. These dietary fibers may be used alone or in combination of two or more.

[0060] When the gelled nutritional composition of the present invention contains dietary fiber, the amount of dietary fiber contained per 100 g of the gelled nutritional composition of the present invention is not particularly limited, but may be, for example, 1 to 5 g, preferably 1.5 to 4 g, and more preferably 2 to 3 g or 2 to 2.5 g.

[0061] [Other Components] The gelled nutritional composition of the present invention may further contain, as necessary, additives such as emulsifiers (lecithin, sucrose fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, etc.), pH adjusters, vitamins (vitamin A, vitamin B1, vitamin B2, vitamin B7, niacin, folic acid, vitamin B12, pantothenic acid, vitamin C, vitamin E, vitamin D, vitamin K, etc.), sweeteners, antioxidants, preservatives, seasonings, colorings, fragrances, etc.

[0062] When the gelled nutritional composition of the present invention contains vitamin A, the content of vitamin A per 100 g of the gelled nutritional composition of the present invention is not particularly limited, but may be, for example, 0.65 to 1 mg, preferably 0.75 to 0.9 mg.

[0063] When the gelled nutritional composition of the present invention contains vitamin B1, the content of vitamin B1 per 100 g of the gelled nutritional composition of the present invention is not particularly limited, but may be, for example, 0.15 to 0.55 mg, preferably 0.25 to 0.45 mg.

[0064] When the gelled nutritional composition of the present invention contains vitamin B12, the content of vitamin B12 per 100 g of the gelled nutritional composition of the present invention is not particularly limited, but may be, for example, 0.4 to 0.75 mg, preferably 0.5 to 0.65 mg.

[0065] When the gelled nutritional composition of the present invention contains vitamin C, the content of vitamin C per 100 g of the gelled nutritional composition of the present invention is not particularly limited, but may be, for example, 35 to 75 mg, preferably 45 to 65 mg.

[0066] When the gelled nutritional composition of the present invention contains an emulsifier, the content of the emulsifier per 100 g of the gelled nutritional composition of the present invention is not particularly limited, but may be, for example, 0.1 to 0.5 mg, preferably 0.3 to 0.4 mg.

[0067] The gelled nutritional composition of the present invention also contains water as a base. The water content in the gelled nutritional composition of the present invention may be the remainder excluding the ingredients to be incorporated, and may be, for example, 20 to 50 g, preferably 25 to 45 g, 26 to 30 g, or 27 to 35 g per 100 g of the gelled nutritional composition of the present invention.

[0068] [Energy Density and Energy Ratio] The total calories of the gelled nutritional composition of the present invention may be appropriately set depending on the amount of intake per serving, and may be, for example, 80 to 120 kcal / 100 g, preferably 90 to 110 kcal / 100 g. The total calories of the gelled nutritional composition can be adjusted to fall within the above range by adjusting the contents of protein (component (A)), lipid, and carbohydrate (component (B)), component (D), and dietary fiber) contained in the gelled nutritional composition. Here, the total calories (kcal / 100 g) of the gelled nutritional composition refers to the total number of calories contained in 100 g of the gelled nutritional composition, specifically the total calories of the protein, lipid, and carbohydrate contained in 100 g of the gelled nutritional composition. The total calories contained in 100 g of the gelled nutritional composition are calculated according to the following formula:

[0069]

[0070] The calorie content of the protein (component (A)) per 100 g of the gelled nutritional composition of the present invention is, for example, 15 to 20 kcal / 100 g. The calorie content of the lipid per 100 g of the gelled nutritional composition of the present invention is, for example, 20 to 30 kcal / 100 g. The calorie content of the carbohydrates (component (B)), component (D) and dietary fiber) per 100 g of the gelled nutritional composition of the present invention is, for example, 40 to 60 kcal / 100 g.

[0071] In addition, in the gelled nutritional composition of the present invention, the ratio of calories from lipids to 1 kcal of protein (component (A)) is, for example, 1 to 2 kcal, and the ratio of calories from carbohydrates (component (B), component (D) and dietary fiber) to 1 kcal of protein (component (A)) is, for example, 2 to 4 kcal.

[0072] [Form and characteristics of nutritional composition] The gelled nutritional composition of the present invention may be in an emulsified or non-emulsified state. When the gelled nutritional composition of the present invention contains a water-soluble component (protein, carbohydrate, etc.) and a fat-soluble component (lipid, etc.), it is preferably in an emulsified state. When the gelled nutritional composition of the present invention is in an emulsified state, the emulsion form is not particularly limited and may be either an oil-in-water type or a water-in-oil type, but an oil-in-water type is preferred.

[0073] The pH (25° C.) of the gelled nutritional composition of the present invention is not particularly limited, but may be, for example, 6.2 to 7.2, preferably 6.6 to 7.2.

[0074] The viscosity of the gelled nutritional composition of the present invention is 6,500 to 18,000 mPa·s, preferably 6,800 to 17,000 mPa·s, 7,000 to 15,000 mPa·s, or 7,500 to 12,000 mPa·s, and more preferably 8,000 to 10,000 mPa·s or 8,000 to 9,000 mPa·s. In the present invention, the viscosity is measured at 20°C using a Brookfield viscometer (RB85L, manufactured by Toki Sangyo Co., Ltd.) with a rotor No. M4 at a rotation speed of 12 rpm for 120 seconds.

[0075] Furthermore, the container into which the gelled nutritional composition of the present invention is filled is not particularly limited as long as it is made of a material suitable for heat sterilization, but examples include aluminum pouches and soft bags, with aluminum pouches being preferred.

[0076] [Use and Intake Amount] The gelled nutritional composition of the present invention can be used as a nutritional supplement for healthy individuals, but is also suitable as a nutritional supplement for patients undergoing hospitalization or home care.

[0077] The method of ingestion of the gelled nutritional composition of the present invention is not particularly limited, and is typically taken orally or administered via a gastrostomy tube. The gelled nutritional composition of the present invention has excellent aggregation-inhibiting properties against heat sterilization, and therefore has excellent passability through the tube during tube administration. From this perspective, the gelled nutritional composition of the present invention is preferably used for tube administration. When used for a person with a swallowing disorder, tube administration is performed via a gastrostomy tube (catheter) or a nasogastric tube (catheter), etc.

[0078] The intake amount of the gelled nutritional composition of the present invention may be appropriately determined depending on the energy density, symptoms, sex, age, etc. of the person taking it. For example, the intake amount per serving may be set so that the total energy intake is 900 to 1500 kcal.

[0079] [Production Method] The method for producing a gelled nutritional composition of the present invention is a method for producing a gelled nutritional composition containing (A) protein, (B) carbohydrate, (C) mineral, and (D) gelling agent and having a viscosity of 6,500 to 18,000 mPa·s, characterized in that it comprises the steps of: preparing an unheated nutritional composition containing the (A) component, the (B) component, the (C) component, and the (D) component, wherein the (A) component contains (A1) a protein selected from the group consisting of a milk-derived protein and a plant-derived protein, and (A2) a collagen peptide; and heat-sterilizing the unheated nutritional composition at 120°C to 126°C for 5 to 12 minutes.

[0080] More specifically, in the process of preparing the unheated nutritional composition, each of the ingredients to be blended can be added to and mixed with water, and further, if the ingredients to be blended contain lipids and are to be in an emulsified form, they can be emulsified using a homogenizer.

[0081] In the heat sterilization step, the unheated nutritional composition can be filled into a sealed container such as an aluminum pouch or soft bag (preferably a polyethylene pouch or aluminum pouch, more preferably an aluminum pouch), and heat sterilized under the conditions described above. The amount of unheated nutritional composition filled per sealed container is not particularly limited, but may be, for example, 50 to 500 g, preferably 70 to 400 g, and more preferably 90 to 320 g. Because the gelled nutritional composition of the present invention can suppress aggregation under stricter sterilization conditions, the temperature conditions in the heat sterilization step are preferably 122 to 126°C, more preferably 123 to 126°C, and even more preferably 124 to 126°C, and the time conditions are preferably 7 to 12 minutes, more preferably 9 to 12 minutes, even more preferably 10 to 12 minutes, and even more preferably 11 to 12 minutes.

[0082] 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.

[0083] Test Example 1: (1) Preparation of Gelled Nutritional Compositions Gelled nutritional compositions in the form of oil-in-water emulsions were prepared containing the ingredients shown in Tables 1 and 2. Specifically, proteins, lipids, carbohydrates, minerals, and an emulsifier were added to water and mixed in a mixer, after which an aqueous solution of a gelling agent and vitamins were added and the mixture was homogenized (50 MPa, 2 passes) in a high-pressure homogenizer (LAB-1000, manufactured by APV). The total calorie content of each nutritional composition was 100 kcal / 100 g.

[0084] The nutritional compositions homogenized into an oil-in-water emulsion were filled into a container (specifically, 300 g of the nutritional compositions listed in Table 1 were filled into a sealed container, and 100 g of the nutritional compositions listed in Table 2 were filled into a sealed container), and then subjected to heat sterilization treatment under the conditions shown in Tables 1 and 2.

[0085] (2) Measurement of gelled nutritional composition The viscosity of the gelled nutritional composition (after heat sterilization) was measured at 20°C using a Brookfield viscometer (RB85L, manufactured by Toki Sangyo Co., Ltd.) with rotor No. M4 at a rotation speed of 12 rpm for 120 seconds.

[0086] (3) Evaluation of aggregation inhibition of gelled nutritional compositions After heat sterilization, the aluminum pouches were opened, and the appearance and cross-section of the gelled nutritional compositions were observed. Aggregation inhibition was assessed based on the following criteria. The results are shown in Tables 1 and 2. ×: Obvious aggregation (unsuitable for oral administration and tube-administered formulations) ○: Only slight aggregation (suitable for oral administration and tube-administered formulations) ⊚: No aggregation (suitable for oral administration and tube-administered formulations)

[0087]

[0088]

[0089] Gelled nutritional compositions not containing collagen peptide (Comparative Examples 1 and 2) were able to suppress aggregation when sterilized at 121°C for 4 minutes, but when the sterilization conditions were changed to the more stringent 125°C for 11.5 minutes, significant aggregation occurred (see "Comparative Example 1" in Figure 1 for specific appearance). Similarly, gelled nutritional compositions not containing collagen peptide (Comparative Example 3) also exhibited significant aggregation when sterilized at 125°C for 11.5 minutes. In contrast, gelled nutritional compositions containing collagen peptide (Examples 1 to 7) were able to suppress aggregation when sterilized at 125°C for 11.5 minutes (see "Example 1" in Figure 1 for specific appearance).

Claims

1. A gelled nutritional composition comprising (A) protein, (B) carbohydrate, (C) mineral, and (D) gelling agent, wherein the component (A) comprises (A1) a protein selected from the group consisting of a milk-derived protein and a plant-derived protein, and (A2) a collagen peptide, and the composition has a viscosity of 6,500 to 18,000 mPa·s.

2. The gelled nutritional composition according to claim 1, wherein the ratio of component (A2) to 1 part by weight of component (A1) is 0.25 to 0.5 parts by weight.

3. The gelled nutritional composition according to claim 1, wherein the weight-average molecular weight of component (A2) is 1,000 to 5,000.

4. The gelled nutritional composition of claim 1, wherein component (A1) is casein.

5. The gelled nutritional composition according to claim 1, further comprising (E) citric acids in a total amount of citrate ions of 0.7 to 3.0 mmol / 100 g.

6. The gelled nutritional composition of claim 1, wherein component (D) is agar.

7. The jelly strength of the agar is 10 g / cm 2 ~650g / cm 2 7. The gelled nutritional composition of claim 6, wherein 8. The gelled nutritional composition of claim 1, wherein the content of component (D) is more than 0.6 g and less than 0.8 g per 100 g of the gelled nutritional composition.

9. The gelled nutritional composition of claim 1, further comprising (A3) an amino acid.

10. A gelled nutritional composition containing (A) protein, (B) carbohydrate, (C) mineral, and (D) gelling agent, and having a viscosity of 6,500 to 18,000 mPa·s, wherein the amount of hydroxyproline in component (A) is 0.1 to 0.3 g per 100 g of the gelled nutritional composition.

11. The gelled nutritional composition of claim 10, wherein the (A) component comprises (A1) a protein selected from the group consisting of milk-derived proteins and plant-derived proteins, and (A3) an amino acid, and the (A1) component is casein.

12. The gelled nutritional composition of claim 1 or 10, wherein the viscosity is 8,000 to 10,000 mPa·s.

13. A gelled nutritional composition according to claim 1 or claim 10, for use in tube administration.

14. A method for producing a gelled nutritional composition containing (A) protein, (B) carbohydrate, (C) mineral, and (D) gelling agent and having a viscosity of 6,500 to 18,000 mPa·s, comprising the steps of: preparing an unheated nutritional composition containing the (A) component, the (B) component, the (C) component, and the (D) component, wherein the (A) component contains (A1) a protein selected from the group consisting of a milk-derived protein and a plant-derived protein, and (A2) a collagen peptide; and heat-sterilizing the unheated nutritional composition at 120°C to 126°C for 5 to 12 minutes.

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