JP5794865B2 - Powder nutrition composition - Google Patents

Description

  The present invention relates to a nutritional composition of a powder that can efficiently supply calorie, protein, carbohydrates, lipids, minerals, and vitamins to surgical patients who need nutritional supplements, patients with malnutrition, and the like. .

  Malnourished surgical patients and malnourished patients suffer from loss of muscle mass, delayed recovery of postoperative wounds, decreased immune function, etc., and the incidence of complications is higher than normal patients. In addition, there are disadvantages such as prolonged hospitalization, increased medical costs, and increased mortality.

  Nutrients that are well-balanced with the three major nutrients of protein, carbohydrates, and lipids are commonly used for nutritional management in malnourished surgical patients and undernourished patients who need nutritional support. . Generally, nutrients using proteins are inferior in terms of intestinal absorption, so there are many residues. In addition, there are problems such as high viscosity and difficulty in drinking without wiping.

  On the other hand, the nutrient using protein hydrolyzate is characterized in that almost all nutrient components are absorbed and is excellent in intestinal absorption, so that there are few residues. However, it has a bitter taste, a raw odor, a sulfur odor and the like, and has a very high resistance when taken orally. Therefore, it is necessary to adjust the flavor by adding various flavors so that it can be easily taken orally.

  In response to the above problems, the present applicant has proposed a nutritional composition using whey protein hydrolyzate substantially free of lipids using whey having an excellent amino acid score as in egg white. (Patent Document 1). However, since it does not contain lipids, essential fatty acid deficiency occurs during long-term administration, which is not always satisfactory from a nutritional viewpoint. Moreover, in the nutrient using the conventional egg white hydrolyzate, the nutrient with a further favorable flavor is calculated | required also from a viewpoint of patient satisfaction.

JP 2008-247848 A

  The purpose of the present invention is to provide medical and nutritional functions such as nutritional and water replenishment and electrolyte balance maintenance for malnourished patients, rapid absorption of the intestinal tract, and difficulty in causing diarrhea. In addition to this, it is to provide a nutrient (nutrient composition) that has a better flavor and is easily taken orally.

  In view of the above situation, the object of the present invention is to obtain an egg white hydrolyzate having a degree of decomposition of 5 to 15 and an average molecular weight of 500 to 1000 as a nitrogen source as a result of intensive studies to achieve the above object. 30% by weight, 60-15% by weight of dextrin of DE 15-20 as carbohydrate source, 4-8% by weight of lipid, 0.2-0.6% by weight of organic acid monoglyceride, 0.4% of polyglycerol fatty acid ester It is a nutritional composition characterized by containing ˜0.8% by weight, and because it contains no dietary fiber, it has good intestinal absorption, less diarrhea, and better flavor that is easier to ingest orally. Based on this finding, the present inventors have completed the present invention.

That is, this invention is shown to the following (1)-(4).
(1) 10 to 30% by weight of an egg white hydrolyzate having a degree of degradation of 5 to 15 and an average molecular weight of 500 to 1000, 60 to 80% by weight of dextrin of DE15 to 20 and 4 to 8% by weight of lipid, organic acid A nutritional composition containing 0.2 to 0.6% by weight of monoglyceride and 0.4 to 0.8% by weight of polyglycerin fatty acid ester, wherein the nutritional composition is a powder containing no dietary fiber .
(2) The nutritional composition according to (1), wherein, when adjusted to a concentration of 1 kcal / mL using water, the osmotic pressure is less than 500 mOsm / kg, the viscosity is less than 5 mPa · s, and the emulsified state is stable. object.
(3) (1) or (2) further containing one or more minerals selected from the group consisting of sodium, potassium, magnesium, phosphorus, iron, copper, zinc, manganese, selenium, iodine, chromium, and molybdenum The nutritional composition as described.
(4) In addition, one or more vitamins from the group consisting of vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, pantothenic acid, folic acid, biotin, vitamin C, vitamin A, vitamin D, vitamin E, vitamin K The nutrition composition according to any one of (1) to (3).

  With the nutritional composition of the present invention, it is possible to replenish nutrients and water and maintain the electrolyte balance for malnourished patients, medical and nutritional such that intestinal absorption is rapid and diarrhea is unlikely to occur. In addition to having the function, it is to provide a nutritional agent (nutrient composition) that is more flavorful and easy to ingest.

  Hereinafter, the nutritional composition of the present invention will be described in detail.

  The egg white hydrolyzate used in the nutritional composition of the present invention is obtained by partial hydrolysis of egg white, has an excellent amino acid composition, and nutritionally does not require adjustment of ingredients by adding amino acids. Is also an excellent egg white hydrolyzate.

  The egg white hydrolyzate having a degree of degradation of 5 to 15 and an average molecular weight of 500 to 1000 used in the nutritional composition of the present invention can be obtained, for example, by hydrolyzing egg white using a protease. Hydrolysis with protease is performed by a pretreatment step in which the egg white dilution is heat-denatured under alkaline conditions and a hydrolysis treatment with protease. The egg white having the specific degree of decomposition and the specific average molecular weight. As long as the hydrolyzate is obtained, a pretreatment other than heat denaturation may be used.

  Here, in the method for producing the egg white hydrolyzate, the egg white diluted solution diluted with 0.4 to 3 parts of water with respect to 1 part of the liquid egg white is heated under the conditions of pH 9 to 12, 55 to 90 ° C. Thus, the sulfur odor of the egg white hydrolyzate can be reduced by including a pretreatment step for denaturing egg white and a step of hydrolysis treatment with protease.

  The egg white used in producing the egg white hydrolyzate used in the nutritional composition of the present invention is not limited to egg white obtained by dividing poultry eggs such as chicken eggs and excluding egg yolk, but also raw egg white is yeast, bacteria, Examples thereof include egg whites that have been desugared with enzymes, concentrated egg whites obtained by treating these egg whites with reverse osmosis or ultrafiltration, and dried egg whites obtained by spray drying or freeze drying. Among these, browning can be prevented by using egg white that has been subjected to desugaring treatment.

  Here, the liquid egg white refers to egg white having a water content equivalent to that of raw egg white (usually 88%), and includes dried egg white and concentrated egg white that have been reconstituted to have a water content equivalent to that of raw egg white. .

  The heating time in the treatment process is not particularly limited as long as the egg white is appropriately denatured, but may be appropriately adjusted within a range of 3 to 60 minutes.

The egg white hydrolyzate used in the nutritional composition of the present invention has the effect of reducing the sulfur odor of the egg white hydrolyzate by adjusting the pretreated egg white dilution to pH 6-8 and then hydrolyzing with a protease. Can be increased. The pH of the egg white hydrolyzate can be adjusted using, for example, an acidic aqueous solution (for example, hydrochloric acid or phosphoric acid). The protease used for hydrolysis is not particularly limited. For example, pepsin, chymotrypsin, trypsin , Animal-derived proteases such as pancreatin, plant-derived proteases such as papain, bromelain and ficin, endoproteases and exoproteases derived from microorganisms (lactic acid bacteria, Bacillus subtilis, actinomycetes, fungi, yeast, etc.) and crude products and bacteria thereof Examples include crushed body and the like, and these can be used alone or in combination.

  When the hydrolysis treatment is performed after adjusting the pH of the pretreated egg white dilution to 6-8, the reaction proceeds efficiently when the egg white is hydrolyzed using a neutral protease among these proteases. As the neutral protease, a neutral protease derived from Bacillus or a neutral protease derived from Aspergillus may be used. Examples of commercially available neutral proteases of the genus Bacillus include protease S “Amano” (source: Bacillus stearothermophilus, Amano Enzyme Co., Ltd.), protease N “Amano” (source: Bacillus subtilis, Amano Enzyme Co., Ltd.), and the like. Examples of commercially available neutral proteases from the genus Aspergillus include, for example, protease A “Amano” G (origin: Aspergillus oryzae, Amano Enzyme Co., Ltd.), Sumiteam FP (origin: Aspergillus oryzae, Shin Nippon Chemical Industry Co., Ltd.) Company), Denateam AP (origin: Aspergillus oryzae, Nagase ChemteX Corporation) and the like.

  As a method for hydrolyzing a protein with a protease, specifically, for example, when the egg white is hydrolyzed with a neutral protease, the pH of the pretreated egg white diluent is adjusted to 6-8, Neutral protease is added to the egg white, and the mixture is kept at 35 to 60 ° C., preferably 40 to 55 ° C. for 5 minutes to 24 hours with slow stirring. Next, the solution is heated to inactivate the protease, and the egg white hydrolyzate used in the nutritional composition of the present invention can be obtained. Moreover, a soluble egg white hydrolyzate is obtained by filtering the obtained egg white hydrolyzate and removing insolubles. Furthermore, you may perform drying processes, such as spray drying or freeze drying, as needed.

  The temperature condition and the heating time are appropriately adjusted according to the type and combination of proteases used.

  The degree of degradation of the egg white hydrolyzate used in the nutritional composition of the present invention is preferably 5-15. When the degree of decomposition is less than 5, not only precipitates are likely to be generated, but also the viscosity becomes high. On the other hand, when the degree of degradation of the egg white hydrolyzate is greater than 15, not only the osmotic pressure is increased, but also a bitter taste is caused and it is difficult to take orally.

  The degree of degradation of the egg white hydrolyzate used in the nutritional composition of the present invention is a value measured by the formol titration method. That is, first, the egg white hydrolyzate is analyzed by the semi-micro Kjeldahl method to determine the total nitrogen content in the egg white hydrolysate. Further, the egg white hydrolyzate is analyzed by formol titration to determine the amino nitrogen content (%) in the egg white hydrolyzate. From these values, the degree of decomposition (%) is calculated by dividing the amino nitrogen content by the total nitrogen content.

  The average molecular weight of the egg white hydrolyzate used in the nutritional composition of the present invention is 500 to 1000, preferably 550 to 900, and more preferably 600 to 850. When the average molecular weight is less than 500, not only the osmotic pressure is increased, but also bitterness is caused and it is difficult to take orally. On the other hand, when the average molecular weight of the egg white hydrolyzate is larger than 1000, not only the precipitate is easily generated, but also the viscosity is increased.

The average molecular weight of the egg white hydrolyzate used in the nutritional composition of the present invention is a value measured by the following TNBS (2,4,6-trinitrobenzenesulfonic acid) method.
Specifically, 126 mg of sodium sulfite was accurately weighed and dissolved in purified water, then 100 mg of 2,4,6-trinitrobenzenesulfonic acid sodium dihydrate precisely weighed was added to make exactly 200 mL, and TNBS reagent and To do. 0.4 g of egg white hydrolyzate is accurately weighed and dissolved in purified water to make exactly 100 mL, and 2 mL of this solution is accurately weighed, and purified water is added to make exactly 100 mL. Precisely weigh 0.656 g of L-leucine dried at 105 ° C. for 3 hours, dissolve in purified water to make exactly 500 mL, accurately measure 1 mL, 2 mL, 3 mL, and 4 mL of this solution, and add purified water to each. In addition, use exactly 100 mL of solution as the standard solution.

Next, 0.5 mL of purified water (control), the sample solution and the standard solution are weighed into a test tube, and 2 mL of 0.1 mol / L borate buffer is added. Further, the TNBS reagent is added to each of them, mixed with stirring, and left in a constant temperature water bath at 37 ° C. for 2 hours.
Thereafter, the absorbance at a wavelength of 420 mm is measured with a spectrophotometer, and the value obtained by subtracting the absorbance of the control similarly operated with purified water from the obtained absorbance is defined as the absorbance of the sample solution. Similarly, by subtracting the absorbance of the control from the absorbance of the standard solution, draw a graph with the absorbance on the vertical axis and the concentration of L-leucine converted to dry matter (μmol L-leucine equivalent / mL) on the horizontal axis, and connect the points. The amino nitrogen concentration (μmol L-leucine equivalent / mL) of the sample solution is determined from the intersection of the straight line (calibration curve) and the sample solution.
The amino nitrogen concentration determined here is substituted into the following formula to calculate the amino nitrogen content (μmol L-leucine equivalent / 100 g) in the sample.
Amino nitrogen content = amino nitrogen concentration of sample solution × {(100 × 100) / (sample collection amount g × 2)} × 10 ⁻³ × 100
Further, the total protein content (%) of egg white used as a raw material for the egg white hydrolyzate is obtained (usually about 11%) and substituted into the following equation to calculate the average molecular weight of the egg white hydrolyzate.
Average molecular weight = total protein content / amino nitrogen content × 100
The molecular weight distribution of the egg white hydrolyzate used in the nutritional composition of the present invention is applied as it is, with the conventional techniques and knowledge in the technical field unchanged or appropriately modified, and typically includes gel filtration chromatography. It is done. That is, it is a method of analyzing an egg white hydrolyzate eluted by connecting an ultraviolet-visible spectroscopic detector to a high performance liquid chromatography apparatus, subjecting the egg white hydrolyzate to a gel filtration column, and flowing a solvent solution. When this method is used, the molecular weight distribution of the egg white hydrolyzate can be obtained by calculating from the measurement value of the UV-visible spectroscopic detector according to the data processing device of the high performance liquid chromatography device.

  The content of the egg white hydrolyzate used in the nutritional composition of the present invention is in the range of 10 to 30% by weight, preferably 12 to 28% by weight, more preferably 15 to 25% by weight. If the content of egg white hydrolyzate is less than 10% by weight, it is nutritionally insufficient as a nitrogen source. When there is more content of egg white hydrolyzate than 30 weight%, it will be overdose as a nitrogen source.

  An amino acid may be added to the nutritional composition of the present invention within a range not departing from the gist of the present invention. Examples of amino acids include various amino acids such as essential amino acids and non-essential amino acids. Specifically, for example, isoleucine, leucine, valine, lysine, methionine, phenylalanine, threonine, tryptophan, arginine, histidine, glycine, alanine, proline, aspartic acid, serine, tyrosine, glutamic acid, cysteine, taurine, carnitine, ornithine, etc. Is mentioned. These amino acids do not necessarily need to be contained in the form of free amino acids, but are inorganic acid salts (for example, L-lysine hydrochloride) and organic acid salts (for example, L-lysine acetate, L-lysine malic acid). Salts), ester bodies that can be hydrolyzed in vivo (for example, L-tyrosine methyl ester, L-methionine methyl ester, L-methionine ethyl ester, etc.), N-substituted products (for example, N-acetyl-L-tryptophan) , N-acetyl-L-cysteine, N-acetyl-L-proline, etc.).

  As the dextrin used in the nutritional composition of the present invention, those produced by conventional methods can be used. That is, any of dextrin obtained by acid degradation of starch and dextrin obtained by treating with an enzyme such as α-amylase may be used. The starch used as the raw material for dextrin may be of any origin, but starches such as tapioca, corn, potato, sweet potato, waxy corn, waxy rice, waxy milo can be used, and one or two of these may be combined. .

  The DE of the dextrin used in the nutritional composition of the present invention is in the range of 15-20. If the dextrin DE is less than 15, the viscosity of the nutritional composition increases. When DE of dextrin is larger than 20, the osmotic pressure of the nutritional composition increases.

Here, DE of dextrin is an abbreviation for Dextrose Equivalent, which means the degree of hydrolysis of dextrin and is represented by the following formula.
DE = direct reducing sugar (glucose equivalent) / solid content × 100
A method for obtaining DE of dextrin is applied as it is, with conventional techniques and knowledge in the technical field as it is or with appropriate modifications, and a typical example is the somoji method.
The content of dextrin in the nutritional composition of the present invention is in the range of 60 to 80% by weight, preferably 65 to 75% by weight. When the content of dextrin is less than 60% by weight, it is nutritionally insufficient as a carbohydrate. When the content of dextrin is more than 80% by weight, the osmotic pressure and viscosity of the nutritional composition are increased.

  In the nutritional composition of the present invention, saccharides other than dextrin, for example, monosaccharides, disaccharides, and oligosaccharides may be blended. Examples of monosaccharides include glucose, fructose, galactose, sugar alcohol, mannitol, xylitol, inositol, sorbitol and the like. Examples of the disaccharide include sucrose, lactose, maltose, trehaose and the like. Examples of the oligosaccharide include a polymer of the above monosaccharide having about 3 to 6 units. Moreover, the saccharide | sugar used as a sweetener conventionally used for the foodstuff is not specifically limited. Natural sweeteners include honey, fructose, maltose, maltitol, sweet potato, sweet tea, licorice, glycyrrhizin, steviaside, and artificial sweeteners include saccharin sodium, aspartame, sorbitol, xylitol, sucralose, and the like. One or two types of combinations may be used.

  Any conventionally used lipid can be used in the nutritional composition of the present invention, such as soybean oil, corn oil, rapeseed oil, safflower oil, canola oil, palm oil, coconut oil, sunflower oil. Vegetable oils such as olive oil, perilla oil and sesame oil, animal fats such as beef tallow and lard, fish oil, MCT oil and the like. These may be used alone or in combination of two or more.

Although the nutritional composition of the present invention does not contain dietary fiber, it does not exclude the incorporation of a small amount of dietary fiber, such as impurities derived from each raw material, and any of those conventionally used as a nutritional agent is the present invention. As long as it does not depart from the spirit of

  The organic acid monoglyceride used in the nutritional composition of the present invention can be any conventionally used, such as glyceryl succinate monostearate, glyceryl monostearate, glyceryl distearate monostearate, Examples thereof include glyceryl lactic acid monostearate. Among these, glycerol succinate monostearate, glycerol citrate monostearate, and glycerol distearate monostearate are preferable.

  Specific organic acid monoglycerides that can be used in the nutritional composition of the present invention are Sunsoft No. 681NU, Sunsoft No. 621B, Sunsoft No. 641D (Taiyo Chemical Co., Ltd.), Poem B-10, Poem K-30, Poem W-60 (Riken Vitamin Co., Ltd.).

  The content of the organic acid monoglyceride used in the nutritional composition of the present invention is in the range of 0.2 to 0.6% by weight, preferably 0.3 to 0.5% by weight. If the content of the organic acid monoglyceride is less than 0.2% by weight, the effect of the organic acid monoglyceride cannot be sufficiently exhibited, and the liquid emulsified state cannot be maintained, which is not preferable. On the other hand, if it exceeds 0.6% by weight, it is not preferable because demulsification tends to be caused and the flavor of the emulsifier becomes strong and is not suitable for oral intake.

  The polyglycerin fatty acid ester used in the nutritional composition of the present invention can be any of those conventionally used. For example, monolauric acid decaglycerin, monomyristic acid decaglycerin, monooleic acid decaglycerin, monostearic acid Examples include decaglycerin. Among these, monooleic acid decaglycerol and monomyristic acid decaglycerol are preferable.

  Specific polyglycerin fatty acid esters that can be used in the nutritional composition of the present invention include Sunsoft Q-12S, Sunsoft Q-14S, Sunsoft Q-17S (Taiyo Chemical Co., Ltd.), Poem J-0021, Poem J-0081HV, Poem J-0381V, Poem J-2081V (Riken Vitamin Co., Ltd.) may be mentioned.

  The content of the polyglycerol fatty acid ester used in the nutritional composition of the present invention is in the range of 0.4 to 0.8% by weight, preferably 0.4 to 0.6% by weight. When the content of the polyglycerin fatty acid ester is less than 0.4% by weight, the effect of the polyglycerin fatty acid ester cannot be sufficiently exhibited, and the emulsified state cannot be maintained in a liquid state, which is not preferable. On the other hand, if it exceeds 0.8% by weight, not only does the demulsification tend to occur, but the flavor of the emulsifier becomes strong and unsuitable for oral intake, which is not preferable.

  In the range not departing from the gist of the present invention, general-purpose emulsifiers other than organic acid monoglyceride and polyglycerin fatty acid ester, for example, higher fatty acid monoglyceride, medium chain fatty acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, enzymatically decomposed lecithin In addition, sucrose fatty acid esters and the like can be used.

  The osmotic pressure of the nutritional composition of the present invention is less than 500 mOsm / kg when adjusted to a concentration of 1 kcal / mL using water. When the osmotic pressure of the nutritional composition is higher than 500 mOsm / kg, the possibility of causing diarrhea due to the osmotic pressure increases.

  The viscosity of the nutritional composition of the present invention is less than 5 mPa · s, preferably 4 mPa · s when adjusted to a concentration of 1 kcal / mL using water. When the nutritional composition has a viscosity of 5 mPa · s or more, it becomes sticky and uncomfortable when ingested. If it is less than 5 mPa · s, it becomes easy to ingest orally.

  In the present specification, “the emulsion state is stable” of the nutritional composition means that no lipid separation occurs within 12 hours when the concentration is adjusted to 1 kcal / mL using water. When the emulsified state of the nutritional composition causes separation of lipids within 12 hours, it is visually uncomfortable upon oral intake after adjustment.

  When the hydrogen sulfide concentration of the egg white hydrolyzate used in the nutritional composition of the present invention is high, the sulfur odor may be felt strongly, which is not preferable. The hydrogen sulfide concentration is preferably 2 ppm or less, more preferably 1 ppm or less, and still more preferably 0.5 ppm or less.

  In the present invention, the hydrogen sulfide concentration of the egg white hydrolyzate is a value measured using a detector tube type gas measuring device. The detector tube type gas measuring device is defined in JIS K0804, and means a gas measuring device comprising a detector tube type gas sampling device and a detector tube.

  Specifically, for example, 3 g of egg white hydrolyzate is put into a 500 mL Erlenmeyer flask, 97 g of purified water is added and dissolved, and the mixture is shaken for 10 seconds in a constant temperature bath at 80 ° C. A rubber stopper into which a glass tube and a gas detector tube (made by Gastec Co., Ltd., “Gas Detector Tube No. 4LB Hydrogen Sulfide”) is attached is attached to an Erlenmeyer flask, and the lower end of the glass tube is an aqueous solution of egg white hydrolyzate. Touch the liquid surface. A gas sampling device (manufactured by Gastec Co., Ltd., “Gas sampling device GV-100”) is attached to the gas detection tube, 100 mL of gas is sucked using the gas sampling device, and the measured value of the gas detection tube is read.

  Examples of the mineral used in the nutritional composition of the present invention include sodium, potassium, calcium, magnesium, phosphorus, iron, copper, zinc, manganese, selenium, iodine, chromium, and molybdenum. It is preferable to do this. These may be blended as an inorganic electrolyte component, or may be blended as an organic electrolyte component. Examples of the inorganic electrolyte component include alkali metal or alkaline earth metal salts such as chlorides, sulfates, carbonates, and phosphorus oxides. The organic electrolyte component includes an organic acid such as citric acid, lactic acid, amino acid (such as glutamic acid and aspartic acid), alginic acid, malic acid or gluconic acid and an inorganic base such as an alkali metal or alkaline earth metal. Examples include salts. As for trace elements, microorganism cells (zinc yeast, manganese yeast, etc.) having a trace element accumulating ability obtained by culturing in a medium containing a high concentration of trace element compounds may be used.

As the mineral content, when the nutritional composition of the present invention is adjusted to a concentration of 1 kcal / mL using water, the following range is appropriate per 100 mL.
Sodium 5-6000mg, preferably 10-3500mg
Potassium 1-3500 mg, preferably 25-1800 mg
Magnesium 1-740 mg, preferably 25-300 mg
Calcium 10-2300 mg, preferably 250-600 mg
Phosphorus 1-3500 mg, preferably 25-1500 mg
Iron 0.1-55 mg, preferably 1-10 mg
Copper 0.01-10 mg, preferably 0.1-6 mg
Zinc 0.1-30mg, preferably 1-15mg
In addition, when the nutritional composition of the present invention contains manganese, selenium, chromium, iodine, and molybdenum as trace elements, the nutritional composition of the present invention is adjusted to a concentration of 1 kcal / mL using water. The following ranges are appropriate per 100 mL.
Manganese 0.01-11 mg, preferably 0.1-4 mg
Selenium 0.1-450 μg, preferably 1-35 μg
Chromium 0.1-40 μg, preferably 1-35 μg
Iodine 0.1-3000 μg, preferably 1-150 μg
Molybdenum 0.1-320 μg, preferably 1-25 μg
Vitamins used in the nutritional composition of the present invention include vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, pantothenic acid, folic acid, biotin, vitamin C, vitamin A, vitamin D, vitamin E, vitamin K, and the like. It is preferable to combine these plural combinations as much as possible. A vitamin derivative may be used as the vitamin.

As the vitamin content, when the nutritional composition of the present invention is adjusted to a concentration of 1 kcal / mL using water, the following range is appropriate per 100 mL.
Vitamin B1 0.1-40 mg, preferably 0.3-25 mg
Vitamin B2 0.1-20 mg, preferably 0.33-12 mg
Vitamin B6 0.1-60 mg, preferably 0.3-10 mg
Vitamin B12 0.1-100 μg, preferably 0.60-60 μg
Niacin 1-300 mg, preferably 3.3-60 mg
Pantothenic acid 0.1-55 mg, preferably 1.65-30 mg
Folic acid 10-1000 μg, preferably 60-200 μg
Biotin 1-1000 μg, preferably 14-500 μg
Vitamin C 10-2000 mg, preferably 24-1000 mg
Vitamin A 0-3000 μg, preferably 135-600 μg
Vitamin D 0.1-50 μg, preferably 1.5-5.0 μg
Vitamin E 1-800 mg, preferably 2.4-150 mg
Vitamin K 0.5-1000 μg, preferably 2-700 μg
The ratio of the content of egg white hydrolyzate used in the nutritional composition of the present invention and the content of dextrin is not particularly limited, but can be set from the non-protein heat / nitrogen ratio, preferably 80-200. If the non-protein calorie / nitrogen ratio is lower than 80, the nitrogen source cannot be used most efficiently during invasion. When the non-protein calorie / nitrogen ratio is higher than 200, the nitrogen source cannot be used most efficiently in normal times.

Here, the non-protein calorific value / nitrogen ratio is expressed by the following equation.
Non-protein calorie / nitrogen ratio = total calorie of components other than protein source (kcal) / nitrogen content of protein source (g)

  As mentioned above, although the nutrition composition of this invention was demonstrated, this invention is not limited to these, You may add another component, an additive, etc. as needed. For example, additives such as citric acid, tartaric acid, malic acid, succinic acid, lactic acid, glycerin, propylene glycol, gum arabic, pigments, fragrances, preservatives and the like used as usual food ingredients may be added as appropriate. .

  The nutritional composition of the present invention is a powder. In the present invention, the term “powder” is a concept including granules, and refers to particles formed so as to be soluble in water or warm water regardless of the production method such as granulation and pulverization.

  As a granulation method of the nutritional composition of the present invention, it can be produced by a conventional method in which conventional techniques and knowledge in the technical field are applied as they are or in an appropriately modified form. For example, there are fluidized bed granulation method, fluidized bed multifunctional granulation method, spray drying granulation method, tumbling granulation method, stirring granulation method, etc. The method which can coat | cover a binder liquid component on a body is mentioned. Among these, it is preferable to produce by a fluidized bed granulation method.

  The following method can be illustrated as a manufacturing method by the fluidized bed granulation method. For example, an egg white hydrolyzate having a degree of decomposition of 5 to 15 and an average molecular weight of 500 to 1000 is placed in a granulator, and hot air is sent from below to make the powder flow. The fluid composition is sprayed with a binder solution in which dextrin, lipid, organic acid monoglyceride, polyglycerin fatty acid ester is dissolved in this fluidized bed, uniformly adhered to the surface of the powder, and agglomerated particles are formed and dried to obtain a nutritional composition. The manufacturing method can be mentioned.

  The binder liquid is composed of a lipid, an emulsifier, and a solvent in which these are dissolved or suspended. As a solvent to be used, water alone is preferable, but a water-soluble solvent such as ethyl alcohol may be added.

  As a method of mixing minerals or vitamins into the egg white hydrolyzed nutritional composition, the egg white hydrolyzate is mixed with the egg white hydrolyzate and mixed, or dissolved in a binder solution together with a surfactant and sprayed. Moreover, the method of mixing after spraying or drying a binder liquid is mentioned.

It does not specifically limit as a container which accommodates the nutrition composition of this invention.
For example, a plastic bottle, a plastic bottle, a cart can, a metal can, a paper pack, an aluminum film packaging, or a synthetic resin film packaging container may be used.

  As a material of the synthetic resin film packaging container, a soft synthetic resin usually used for food containers, for example, polyethylene (PE), polypropylene (PP), polybutadiene, ethylene-vinyl acetate copolymer (EVA) is used. Such polyolefins include styrene-based thermoplastic elastomers such as styrene-butadiene copolymers and styrene-ethylene-butylene-styrene block copolymers, ethylene-propylene copolymers, ethylene-butene copolymers, and propylene-α-olefins. Soft resin blended with olefinic thermoplastic elastomer such as copolymer, softened, polyethylene terephthalate (PET), polyethylene naphthalate (PEN), ethylene / vinyl alcohol copolymer (EVOH), polyvinylidene chloride (PVDC), Poly Composition packaging materials such as acrylonitrile, polyvinyl alcohol, polyamide, polyester, etc., and film sheets containing at least one of them, and gas barrier materials such as silicon oxide, aluminum oxide, and aluminum were vapor-deposited on these materials Examples thereof include a packaging material and a multilayer film obtained by combining these materials.

The container can be filled and accommodated according to a conventional method. For example, each liquid is filled in an inert gas atmosphere, plugged, and heat sterilized.
The nutritional composition of the present invention thus obtained can efficiently replenish calories, nitrogen sources, carbohydrates, lipids, minerals, and vitamins, and needs nutritional supplementation as a nutritional composition that is easier to consume. Surgery patients and undernourished patients can take orally without resistance.

EXAMPLES Next, although an Example is given and this invention is demonstrated further in detail, this invention is not limited to these.
Example 1
Nutritional compositions were prepared by the method of Preparation 1 with the ingredients and formulations shown in Tables 1 and 2.

※１：製品名：ＴＫ−１６、松谷化学工業株式会社

* 1: Product name: TK-16, Matsutani Chemical Industry Co., Ltd.

(Preparation method)
Egg white hydrolyzate, calcium glycerophosphate, and yogurt flavor are placed in a fluidized bed granulator, and the powder is fluidized under conditions of an inlet temperature of 70 ° C., an exhaust air temperature of 60 ° C., and a granulation time of 5 minutes. As a binder liquid in this fluidized bed, a mixture of a dextrin solution in which dextrin is dissolved in water and a vitamin solution in water, soybean salad oil, corn salad oil, decaglyceryl monooleate, glyceryl monostearate, sucralose and water Prepared emulsion, vitamin mix and mixed solution of vitamin solution in which ascorbic acid is dissolved in water, salt solution in which magnesium sulfate, magnesium chloride, calcium chloride, zinc gluconate, and copper gluconate are dissolved in water, sodium iron citrate Spray the sodium iron citrate solution dissolved in water with a nozzle to make the surfactant liquid evenly adhere to the powder surface to form agglomerated particles, which are dried for 5 hours to obtain a nutritional composition of the powder It was. At this time, the non-protein calorie / nitrogen ratio is 142.

(Example 2)
A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1, except that the egg white hydrolyzate had a degree of decomposition of 11.5, an average molecular weight of 740, and a hydrogen sulfide concentration of 0.2 ppm.

(Example 3)
A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1, except that the egg white hydrolyzate had a degree of decomposition of 11.1, an average molecular weight of 808, and a hydrogen sulfide concentration of 0.2 ppm.

Example 4
A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1, except that dextrin was changed to Sandec # 150 (DE15, Sanwa Starch Co., Ltd.) in Example 1.

(Example 5)
A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1, except that dextrin was changed to Sandec # 185N (DE19, Sanwa Starch Co., Ltd.) in Example 1.

(Comparative Example 1)
A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1, except that it was changed to an egg white hydrolyzate having a degree of decomposition of 25, an average molecular weight of 300, and a hydrogen sulfide concentration of 2.2 ppm.

(Comparative Example 2)
A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1, except that it was changed to an egg white hydrolyzate having a degree of decomposition of 20, an average molecular weight of 330, and a hydrogen sulfide concentration of 2.2 ppm.

(Comparative Example 3)
A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1, except that the egg white hydrolyzate had a degree of decomposition of 7.6, an average molecular weight of 1150, and a hydrogen sulfide concentration of 2.4 ppm.

(Comparative Example 4)
A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1, except that dextrin was changed to Sandec # 100 (DE10, Sanwa Starch Co., Ltd.) in Example 1.

(Comparative Example 5)
A nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that dextrin was changed to Sandec # 250 (DE25, Sanwa Starch Co., Ltd.) in Example 1.

(Comparative Example 6)
In Example 1, a nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that the amount of organic acid monoglyceride (glyceryl succinate monostearate) was changed to 0.097 kg / 100 kg.

(Comparative Example 7)
In Example 1, the nutritional composition was obtained by repeating exactly the same preparation method as in Example 1, except that the blending amount of the organic acid monoglyceride (glycerin succinate monostearate) was changed to 0.774 kg / 100 kg.

(Comparative Example 8)
In Example 1, the nutritional composition was obtained by repeating exactly the same preparation method as Example 1 except having changed the compounding quantity of polyglycerol fatty acid ester (mono oleic acid decaglycerol) into 0.195 kg / 100 kg.

(Comparative Example 9)
In Example 1, a nutritional composition was obtained by repeating exactly the same preparation method as in Example 1, except that the amount of polyglycerin fatty acid ester (monooleic acid decaglycerin) was changed to 1.053 kg / 100 kg.

(Evaluation method)
Examples 1-5 and Comparative Examples 1-9 were adjusted to 1 kcal / mL, and the viscosity was measured with a B-type viscometer (RB-80L, Toki Sangyo Co., Ltd.) (temperature 30 ° C.). The osmotic pressure was measured with an osmometer (3D-3, Advance). In the emulsified state, after standing for 12 hours, the presence or absence of suspended matter such as creaming of the liquid surface and oil droplets was observed. Evaluation was performed in the following four stages.
A: The liquid is uniform and there is no suspended matter such as creaming of the liquid surface or oil droplets.
○: The liquid is uniform and there is no liquid surface creaming or floating matter such as oil droplets, but a very small amount of creaming is observed on the wall surface.
(Triangle | delta): Although a liquid is uniform and there are no floats, such as creaming of a liquid level and an oil droplet, a small amount of creaming is observed along an edge.
X: The liquid is not uniform, creaming is formed on the liquid surface, oil droplets are floating, and the creaming of the wall surface is remarkable.

In the flavor test, 15 subjects ate the food and sensoryly evaluated the flavor. Evaluation was performed at the following five points, and an average score was calculated.
5 points: Delicious.
4 points: Slightly delicious.
3 points: Neither can be said.
2 points: It is not delicious.
1 point: It is not delicious.
The measured results are shown in Table 4.

  In Example 1, since an egg white hydrolyzate having a degree of decomposition of 11.5, an average molecular weight of 703, a hydrogen sulfide concentration of 0.2 ppm, and a dextrin of DE18 are blended, the viscosity is less than 5 mPa · s and the osmotic pressure is 500 mOsm / Less than kg, the emulsified state and flavor were good, and it was easy to take orally.

  Since Example 2 contains egg white hydrolyzate having a degree of decomposition of 11.5, an average molecular weight of 740, a hydrogen sulfide concentration of 0.2 ppm, and a dextrin of DE18, the viscosity is less than 5 mPa · s and the osmotic pressure is 500 mOsm / Less than kg, the emulsified state and flavor were good, and it was easy to take orally.

  Since Example 3 contains egg white hydrolyzate having a degree of decomposition of 11.1, an average molecular weight of 808, a hydrogen sulfide concentration of 0.2 ppm, and a dextrin of DE18, the viscosity is less than 5 mPa · s and the osmotic pressure is 500 mOsm / Less than kg, the emulsified state and flavor were good, and it was easy to take orally.

  Since Example 4 contains egg white hydrolyzate having a degree of decomposition of 11.5, an average molecular weight of 703, a hydrogen sulfide concentration of 0.2 ppm, and a dextrin of DE15, the viscosity is less than 5 mPa · s and the osmotic pressure is 500 mOsm / Less than kg, the emulsified state and flavor were good, and it was easy to take orally.

  Since Example 5 contains egg white hydrolyzate having a degree of decomposition of 11.5, an average molecular weight of 703, a hydrogen sulfide concentration of 0.2 ppm, and a dextrin of DE19, the viscosity is less than 5 mPa · s and the osmotic pressure is 500 mOsm / Less than kg, the emulsified state and flavor were good, and it was easy to take orally.

  Since Comparative Example 1 contained an egg white hydrolyzate having a degree of degradation of 25, an average molecular weight of 300, and a hydrogen sulfide concentration of 2.2 ppm, the osmotic pressure was 500 mOsm / kg or more, the flavor was poor, and it was difficult to take orally.

  Since Comparative Example 2 contains an egg white hydrolyzate having a degree of decomposition of 20, an average molecular weight of 330, and a hydrogen sulfide concentration of 2.2 ppm, the osmotic pressure was 500 mOsm / kgL or more, the flavor was poor, and it was difficult to take orally.

  Since Comparative Example 3 contains an egg white hydrolyzate having a degree of decomposition of 7.6, an average molecular weight of 1150, and a hydrogen sulfide concentration of 2.4 ppm, the viscosity is 5 mPa · s or more, the flavor is poor, and it was difficult to take orally. .

  Since Comparative Example 4 contained DE10 dextrin, the viscosity was 5 mPa · s or more.

  Since Comparative Example 5 contains DE25 dextrin, the osmotic pressure was 500 mOsm / kg or more.

  Since Comparative Example 6 contained 0.1% of organic acid monoglyceride, the emulsified state was poor.

  Since Comparative Example 7 contained 0.8% of organic acid monoglyceride, the emulsified state was poor, the taste was bad, and it was difficult to take orally.

  Since Comparative Example 8 contained 0.2% of polyglycerin fatty acid ester, the emulsified state was poor.

Since Comparative Example 9 contained 1.0% polyglycerin fatty acid ester, the emulsified state was poor, the taste was bad, and it was difficult to take orally.

Claims (4)

  Egg white hydrolyzate having a degree of degradation of 5 to 15 and an average molecular weight of 500 to 1000 is 10 to 30% by weight, a dextrin of DE 15 to 20 is 60 to 80% by weight, a lipid is 4 to 8% by weight, and an organic acid monoglyceride is 0 A nutritional composition containing 2 to 0.6% by weight and 0.4 to 0.8% by weight of a polyglycerin fatty acid ester, and containing no dietary fiber.   The nutritional composition according to claim 1, wherein when the concentration is adjusted to 1 kcal / mL using water, the osmotic pressure is less than 500 mOsm / kg, the viscosity is less than 5 mPa · s, and the emulsified state is stable.   The nutritional composition according to claim 1 or 2, further comprising at least one mineral selected from the group consisting of sodium, potassium, magnesium, phosphorus, iron, copper, zinc, manganese, selenium, iodine, chromium, and molybdenum. .   Furthermore, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, pantothenic acid, folic acid, biotin, vitamin C, vitamin A, vitamin D, vitamin E, vitamin K contains one or more vitamins The nutrition composition in any one of Claim 1 thru | or 3.