JP7579733B2 - Semi-solid nutritional composition - Google Patents
Semi-solid nutritional composition Download PDFInfo
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- JP7579733B2 JP7579733B2 JP2021056975A JP2021056975A JP7579733B2 JP 7579733 B2 JP7579733 B2 JP 7579733B2 JP 2021056975 A JP2021056975 A JP 2021056975A JP 2021056975 A JP2021056975 A JP 2021056975A JP 7579733 B2 JP7579733 B2 JP 7579733B2
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- Prior art keywords
- semi
- nutritional composition
- solid nutritional
- viscosity
- mass
- Prior art date
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- 235000016709 nutrition Nutrition 0.000 title claims description 160
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- 239000008272 agar Substances 0.000 claims description 34
- 235000013325 dietary fiber Nutrition 0.000 claims description 34
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Description
本発明は、半固形栄養組成物に関する。 The present invention relates to a semi-solid nutritional composition.
経腸栄養法は、消化管を経由する生理的な栄養投与経路であり、高カロリー輸液法の問題点を解決できるため、咀嚼・嚥下機能の著しい低下や意識障害などによって、食物の経口摂取が困難な患者向けの重要な栄養投与法である。 Enteral nutrition is a physiological route of nutrition via the digestive tract and can solve the problems associated with high-calorie infusion. It is therefore an important method of nutrition for patients who have difficulty taking food orally due to a marked decline in chewing and swallowing function or impaired consciousness.
経管栄養法には、胃瘻経管栄養投与法や経鼻経管栄養法などがある。 Tube feeding methods include gastrostomy tube feeding and nasogastric tube feeding.
胃瘻経管栄養投与法においては、下記（１）～（３）の点から経腸栄養組成物に粘度や保形性を付与する手法が検討されている。（１）液体の経腸栄養組成物を胃に急速に投与することにより胃食道逆流が生じ、誤嚥性肺炎が発症することを防ぐ。（２）液体の経腸栄養組成物を胃に急速に投与することにより胃から腸に一気に経腸栄養組成物が落下し（ダンピング）、糖質が急速に吸収されて高血糖となったり、下痢の症状を引き起こすことを防止する。（３）液状の経腸栄養組成物は（２）に記載の症状を防止するために、患者に同一体位で長時間投与する必要があったが、経腸栄養組成物に粘度や保形性を付与した場合、短時間で投与が可能になる。結果として、褥瘡を防止したり、患者の負担を軽減し、患者のＱＯＬの向上に貢献できる。 In the gastrostomy tube feeding method, a method of imparting viscosity and shape retention to the enteral nutrition composition has been considered from the viewpoints of (1) to (3) below. (1) Rapid administration of a liquid enteral nutrition composition to the stomach prevents gastroesophageal reflux and the development of aspiration pneumonia. (2) Rapid administration of a liquid enteral nutrition composition to the stomach prevents the enteral nutrition composition from dropping from the stomach to the intestines all at once (dumping), causing rapid absorption of carbohydrates and resulting in hyperglycemia and diarrhea. (3) In order to prevent the symptoms described in (2), liquid enteral nutrition compositions have had to be administered to patients in the same position for a long period of time, but if the enteral nutrition composition is given viscosity and shape retention, it can be administered in a short period of time. As a result, it is possible to prevent bedsores, reduce the burden on patients, and contribute to improving their QOL.
経腸栄養組成物に粘度を付与する方法としては、従来種々の方法が検討されてきた。例えば、特許文献１では、経腸栄養組成物に寒天を添加する方法が開示されている。また、寒天、キサンタンガム及びカラギーナンを含むゲル状流動食（特許文献２）、タンパク質の等電点ゲルとペクチン、キサンタンガムなどのゲル化剤ゲルとの複合ゲルからなる嚥下障害者に適したゲル状組成物（特許文献３）などが開示されている。 Various methods have been studied to impart viscosity to enteral nutrition compositions. For example, Patent Document 1 discloses a method of adding agar to an enteral nutrition composition. In addition, a gel-like liquid food containing agar, xanthan gum, and carrageenan (Patent Document 2) and a gel-like composition suitable for people with swallowing disorders, consisting of a composite gel of a protein isoelectric gel and a gelling agent gel such as pectin or xanthan gum (Patent Document 3) have been disclosed.
しかしながら、従来の経腸栄養組成物は、ある種の疾患の患者、乳幼児、高齢者、要介護者等を様々な状態を一括して、標準となる熱量及び栄養成分の濃度になるように配合されているのが現状である。この場合、ある栄養成分が不足の場合は追加投与は可能であるが、過剰の場合は抜き出すことはできない。このため、過剰に投与される栄養成分、特に三大栄養素であるたんぱく質、脂質、糖質で合併症を引き起こす可能性がある。経管栄養療法を受ける患者は、年齢、性別、病歴、病勢等は様々であるが、一般的に高齢者が多い。高齢者は、生理機能が低下しており、各臓器の予備能力も低下している。その中でも、特に耐糖能が低下している。通常の糖質であれば、血糖値が高くなる場合がある。この状態が長期間続くと、糖尿病に罹患している場合は病状を悪化したり、罹患していない場合は糖尿病を合併する可能性がある。加えて、経腸栄養組成物の浸透圧は高いものが多くなり、下痢の原因となっている可能性もある。 However, conventional enteral nutritional compositions are currently formulated to provide standard calorie and nutritional component concentrations for various conditions, including patients with certain diseases, infants, the elderly, and those requiring care. In this case, if a certain nutrient is insufficient, it can be administered in addition, but if it is in excess, it cannot be extracted. For this reason, excessive administration of nutrients, especially the three major nutrients, protein, lipid, and carbohydrate, may cause complications. Patients undergoing tube feeding therapy vary in age, sex, medical history, and disease severity, but are generally elderly. Elderly people have reduced physiological functions and reduced reserve capacity of each organ. Among these, glucose tolerance is particularly reduced. With normal carbohydrates, blood glucose levels may increase. If this condition continues for a long period of time, it may worsen the condition in those with diabetes, or cause diabetes in those without diabetes. In addition, many enteral nutritional compositions have high osmotic pressure, which may cause diarrhea.
また、食物繊維は、便の体積を増やす材料となるとともに、大腸内の環境を改善する腸内細菌に利用され、これらの菌を増殖させる。食物繊維を栄養組成物への配合を考えた場合、通常は高分子であるため、栄養組成物の粘度を上昇させ、ＰＥＧカテーテルから栄養組成物を胃内へ投与する際の注入抵抗が高いため、栄養組成物を押し出す際に大きな力が必要となり、医療従事者や介護者等の身体的負担が大きい場合があった。 Dietary fiber also serves as a material to increase the volume of stool, and is utilized by intestinal bacteria that improve the environment in the large intestine, promoting the proliferation of these bacteria. When dietary fiber is added to a nutritional composition, it is usually a polymer, which increases the viscosity of the nutritional composition and increases the resistance to injection when the nutritional composition is administered into the stomach from a PEG catheter. This requires a large force to push out the nutritional composition, which can place a large physical burden on medical professionals and caregivers.
さらに、ビタミン様物質であるカルニチンは骨格筋などの組織中に分布し、血中にプールされている量は１％にも満たない。したがって、骨格筋量が少ない高齢者では、体内カルニチンプールも少ないため、カルニチン欠乏症に陥りやすい。 Furthermore, carnitine, a vitamin-like substance, is distributed in tissues such as skeletal muscles, and the amount pooled in the blood is less than 1%. Therefore, elderly people with low skeletal muscle mass have a low carnitine pool in the body and are prone to carnitine deficiency.
上記課題は以下の本発明により解決される。
（１）たんぱく源、脂質、糖質及び食物繊維を含有し、熱量が１．０～２．５ｋｃａｌ／ｇ、２５℃における粘度が１５，０００～３０，０００ｍＰａ・ｓ、浸透圧が４００～５００ｍＯｓｍ／Ｌの半固形栄養組成物であって、前記糖質としてＤＥが１５～２５である遅消化性デキストリンを１０～２５質量％、前記食物繊維として重量平均分子量が１，０００～２５，０００、かつ５質量％溶液の粘度が１０ｍＰａ・ｓ以下である食物繊維を１～５質量％を含有する半固形栄養組成物。
（２）ゼリー強度が１０～５０ｇ／ｃｍ２の寒天及びエステル化度が５０～７５％のペクチンを含み、前記ゼリー強度１０～５０ｇ／ｃｍ２の寒天の配合量が前記半固形栄養組成物の全量に対して０．１～０．７質量％、前記エステル化度が５０～７５％のペクチンの配合量が前記半固形栄養組成物の全量に対して０．３～１質量％である上記（１）に記載の半固形栄養組成物。
（３）ｐＨが３．０～４．５である上記（１）または（２）に記載の半固形栄養組成物。
（４）カルニチンを含む（１）ないし（３）のいずれか１項に記載の半固形栄養組成物。
（５）（１）ないし（４）のいずれか１項に記載の半固形栄養組成物と、前記半固形栄養組成物を充填した容器とを有することを特徴とする包装体。
The above problems are solved by the present invention described below.
(1) A semi-solid nutritional composition comprising a protein source, lipids, carbohydrates and dietary fiber, and having a calorific value of 1.0 to 2.5 kcal/g, a viscosity at 25°C of 15,000 to 30,000 mPa·s and an osmotic pressure of 400 to 500 mOsm/L, wherein the carbohydrate is 10 to 25% by mass of slowly digestible dextrin having a DE of 15 to 25, and the dietary fiber is 1 to 5% by mass of dietary fiber having a weight average molecular weight of 1,000 to 25,000 and a viscosity of a 5% by mass solution of 10 mPa·s or less.
(2) The semi-solid nutritional composition according to (1) above, comprising agar having a jelly strength of 10 to 50 g/ cm2 and pectin having an esterification degree of 50 to 75%, wherein the amount of the agar having a jelly strength of 10 to 50 g/ cm2 is 0.1 to 0.7 mass% relative to the total amount of the semi-solid nutritional composition, and the amount of the pectin having an esterification degree of 50 to 75% is 0.3 to 1 mass% relative to the total amount of the semi-solid nutritional composition.
(3) The semi-solid nutritional composition according to (1) or (2) above, having a pH of 3.0 to 4.5.
(4) A semi-solid nutritional composition according to any one of (1) to (3), which contains carnitine.
(5) A package comprising the semi-solid nutritional composition according to any one of (1) to (4) and a container filled with the semi-solid nutritional composition.
本発明の半固形栄養組成物は、たんぱく質、脂質、糖質及び食物繊維を含有し、かつ適度な粘度を有するため、投与された患者が胃食道逆流を起こすことなく、確実に安心かつ容易に栄養を摂取することが可能となる。また、糖質としてＤＥが１５～２５である遅消化性デキストリンを１０～２５質量％配合していることで、血糖値が高くなることを抑え、さらに重量平均分子量が１，０００～２５，０００、かつ５質量％溶液の粘度が１０ｍＰａ・ｓ以下である食物繊維を１～５質量％胃内へ投与する際の注入抵抗が高くなることを抑えつつ、浸透圧を適切な範囲に保つことができる。 The semi-solid nutritional composition of the present invention contains proteins, lipids, carbohydrates, and dietary fiber, and has a suitable viscosity, allowing patients to ingest nutrients reliably, safely, and easily without experiencing gastroesophageal reflux. In addition, the incorporation of 10-25% by mass of slowly digestible dextrin with a DE of 15-25 as carbohydrate prevents blood glucose levels from increasing, and further prevents injection resistance from increasing when 1-5% by mass of dietary fiber with a weight-average molecular weight of 1,000-25,000 and a viscosity of a 5% by mass solution of 10 mPa·s or less is administered into the stomach, while maintaining the osmotic pressure within an appropriate range.
以下、本発明の半固形栄養組成物を詳細に説明する。 The semi-solid nutritional composition of the present invention is described in detail below.
本発明の半固形栄養組成物の熱量は、１～２．５ｋｃａｌ／ｇ以下、好ましくは１～２ｋｃａｌ／ｇである。熱量が１ｋｃａｌ／ｇより少ないと、濃度が薄いため、投与する量が多くなり、好ましくない。熱量が２．５ｋｃａｌ／ｇを超えると、水分不足となり、患者等が脱水状態となる可能性があるため、好ましくない。 The calorific value of the semi-solid nutritional composition of the present invention is 1 to 2.5 kcal/g or less, preferably 1 to 2 kcal/g. If the calorific value is less than 1 kcal/g, the concentration will be low and a large amount will have to be administered, which is not preferable. If the calorific value exceeds 2.5 kcal/g, the patient may become dehydrated due to a lack of water, which is not preferable.
本発明の半固形栄養組成物は、２５℃における粘度が１５，０００～３０，０００ｍＰａ・ｓ、好ましくは１７，５００～２５，０００ｍＰａ・ｓである。半固形栄養組成物の粘度が１５，０００ｍＰａ・ｓより小さいと、胃食道逆流や誤嚥性肺炎等が生じるため、好ましくない。一方、半固形栄養組成物の粘度が３０，０００ｍＰａ・ｓを越えるとと、半固形栄養組成物をＰＥＧカテーテルから投与する際の注入抵抗が高くなるため、好ましくない。 The semi-solid nutritional composition of the present invention has a viscosity at 25°C of 15,000 to 30,000 mPa·s, preferably 17,500 to 25,000 mPa·s. If the viscosity of the semi-solid nutritional composition is less than 15,000 mPa·s, gastroesophageal reflux, aspiration pneumonia, etc. may occur, which is undesirable. On the other hand, if the viscosity of the semi-solid nutritional composition exceeds 30,000 mPa·s, the injection resistance increases when the semi-solid nutritional composition is administered through a PEG catheter, which is undesirable.
本発明の半固形栄養組成物に示される「半固形」とは、１５，０００～３０，０００ｍＰａ・ｓの粘度を有することである。本明細書において、粘度は、第８版食品添加物公定書「Ｂ．一般試験法、２８．粘度測定法 第２法 回転粘度計法」に記載された方法に準じて測定される。例えば、Ｂ形回転粘度計ＤＶ－ＩＩ＋Ｐｒｏ（Ｂｒｏｏｋｆｉｅｌｄ社）、ＲＢ８０Ｌ（東機産業株式会社）等を用いて測定した値をいう。 The term "semi-solid" as used in the semi-solid nutritional composition of the present invention means that the composition has a viscosity of 15,000 to 30,000 mPa·s. In this specification, the viscosity is measured according to the method described in the 8th Edition of the Official Standards of Food Additives, "B. General Test Methods, 28. Viscosity Measurement Method, Method 2, Rotational Viscometer Method." For example, the viscosity refers to values measured using a B-type rotational viscometer DV-II+Pro (Brookfield), RB80L (Toki Sangyo Co., Ltd.), etc.
本発明の半固形栄養組成物の浸透圧は、４００～５００ｍＯｓｍ／Ｌ、好ましくは４２０～４８０ｍＯｓｍ／Ｌである。半固形栄養組成物の浸透圧が４００ｍＯｓｍ／Ｌより小さいと、水分が体内に急速に流入し、浮腫を起こす可能性があるため、好ましくない。一方、半固形栄養組成物の浸透圧が５００ｍＯｓｍ／Ｌを越えると、消化管内に入った物質が吸収されにくく、体液浸出で腸内溶液が増加して下痢を生じるため、好ましくない。 The osmotic pressure of the semi-solid nutritional composition of the present invention is 400 to 500 mOsm/L, preferably 420 to 480 mOsm/L. If the osmotic pressure of the semi-solid nutritional composition is less than 400 mOsm/L, water will flow into the body too quickly, which may cause edema, and this is not preferred. On the other hand, if the osmotic pressure of the semi-solid nutritional composition exceeds 500 mOsm/L, substances that enter the digestive tract are not easily absorbed, and the amount of intestinal fluid increases due to exudation of body fluids, causing diarrhea, which is also not preferred.
本発明の半固形栄養組成物は、糖質として、遅消化性デキストリンを用いる。「遅消化性デキストリン」とは、通常のマルトデキストリンと比較して摂取後の血糖値の上昇が低いデキストリンのことである。具体的には、α－１，６結合からなる分岐構造の多い高分岐デキストリンが好ましい。市販品としては、ＨＢＤ－２０（松谷化学工業株式会社）等がある。 The semi-solid nutritional composition of the present invention uses slowly digestible dextrin as the carbohydrate. "Slowly digestible dextrin" refers to dextrin that causes a lower rise in blood glucose level after ingestion compared to regular maltodextrin. Specifically, highly branched dextrin with many branched structures consisting of α-1,6 bonds is preferred. Commercially available products include HBD-20 (Matsutani Chemical Industry Co., Ltd.).
本発明の半固形栄養組成物はの糖質のＤＥとは、Ｄｅｘｔｒｏｓｅ Ｅｑｕｉｖａｌｅｎｔの略称で、デキストリンの加水分解の程度を意味し、式：ＤＥ＝直接還元糖（グルコース換算）／固形分×１００で表される。 The DE of the carbohydrates in the semi-solid nutritional composition of the present invention is an abbreviation for Dextrose Equivalent, and refers to the degree of hydrolysis of dextrin, and is expressed by the formula: DE = direct reducing sugar (glucose equivalent) / solid content x 100.
糖質のＤＥを求める方法は、当該技術分野における慣用技術ならびに知識がそのまま、もしくは適宜変更を加えた形で適用され、代表的にはソモジ法が挙げられる。 The method for determining the DE of carbohydrates is to use conventional techniques and knowledge in the relevant technical field, either directly or with appropriate modifications, and a representative example is the Somogyi method.
本発明の半固形栄養組成物において、遅消化性デキストリンの含有量は、半固形栄養組成物の全量に対して１０～２５質量％、好ましくは１２～２４質量％である。遅消化性デキストリンの配合量が１０質量％より少ないと、糖質としての熱量が不足するため、好ましくない。一方、半固形栄養組成物の粘度が２５質量％を越えるとと、糖質としての熱量が過剰となるため、好ましくない。 In the semi-solid nutritional composition of the present invention, the content of slowly digestible dextrin is 10 to 25% by mass, preferably 12 to 24% by mass, based on the total amount of the semi-solid nutritional composition. If the amount of slowly digestible dextrin is less than 10% by mass, the calorific value as carbohydrates will be insufficient, which is not preferred. On the other hand, if the viscosity of the semi-solid nutritional composition exceeds 25% by mass, the calorific value as carbohydrates will be excessive, which is not preferred.
本発明の半固形栄養組成物は、食物繊維として、重量平均分子量が１，０００～２５，０００、好ましくは１，０００～２３，０００であるものを用いる。重量平均分子量が１，０００より小さいと、半固形栄養組成物の浸透圧が上昇し、消化管内に入った物質が吸収されにくく、体液浸出で腸内溶液が増加して下痢を生じるため、好ましくない。重量平均分子量が２５，０００より大きいと、半固形栄養組成物の粘度が上昇し、半固形栄養組成物をＰＥＧカテーテルから投与する際の注入抵抗が高くなるため、好ましくない。 The semi-solid nutritional composition of the present invention uses dietary fiber with a weight-average molecular weight of 1,000 to 25,000, preferably 1,000 to 23,000. If the weight-average molecular weight is less than 1,000, the osmotic pressure of the semi-solid nutritional composition increases, making it difficult for substances that enter the digestive tract to be absorbed, and causing diarrhea due to an increase in intestinal fluid caused by exudation of body fluids, which is undesirable. If the weight-average molecular weight is more than 25,000, the viscosity of the semi-solid nutritional composition increases, which is undesirable because it increases the injection resistance when the semi-solid nutritional composition is administered through a PEG catheter.
また、本発明の半固形栄養組成物の食物繊維としては、上記の重量平均分子量を有し、かつ５質量％溶液の粘度が１０ｍＰａ・ｓ以下、好ましくは５ｍＰａ・ｓ以下である。５質量％溶液の粘度が１０ｍＰａ・ｓを超えると、半固形栄養組成物の粘度が上昇し、半固形栄養組成物をＰＥＧカテーテルから投与する際の注入抵抗が高くなるため、好ましくない。 The dietary fiber in the semi-solid nutritional composition of the present invention has the above weight-average molecular weight and a viscosity of a 5% by mass solution of 10 mPa·s or less, preferably 5 mPa·s or less. If the viscosity of the 5% by mass solution exceeds 10 mPa·s, the viscosity of the semi-solid nutritional composition increases, and the injection resistance increases when the semi-solid nutritional composition is administered through a PEG catheter, which is not preferable.
本発明の半固形栄養組成物に使用する食物繊維の配合量は、半固形栄養組成物の全量に対して１～５質量％であり、好ましくは１～４質量％である。食物繊維の配合量が１質量％より少ないと、半固形栄養組成物の粘度が低下するため、好ましくない。食物繊維の配合量が５質量％を超えると、半固形栄養組成物の粘度が上昇して、半固形栄養組成物をＰＥＧカテーテルから投与する際の注入抵抗が高くなるため、好ましくない。 The amount of dietary fiber used in the semi-solid nutritional composition of the present invention is 1 to 5% by mass, preferably 1 to 4% by mass, based on the total amount of the semi-solid nutritional composition. If the amount of dietary fiber is less than 1% by mass, the viscosity of the semi-solid nutritional composition decreases, which is not preferred. If the amount of dietary fiber is more than 5% by mass, the viscosity of the semi-solid nutritional composition increases, which is not preferred, as the injection resistance increases when the semi-solid nutritional composition is administered through a PEG catheter.
本発明の半固形栄養組成物においては、ゼリー強度が１０～５０ｇ／ｃｍ２の寒天及びエステル化度が５０～７５％のペクチンによって、その粘度が調整されることが好ましい。 In the semi-solid nutritional composition of the present invention, the viscosity is preferably adjusted by agar having a jelly strength of 10-50 g/ cm2 and pectin having an esterification degree of 50-75%.
本発明の半固形栄養組成物に示される「ゼリー強度」とは、寒天１．５％水溶液を２０℃で１５時間放置し、凝固させたゲルの固さを測定し、寒天ゲルの表面積１ｃｍ２あたり２０秒間耐える最大重量（ｇ）のことである。ゲルの固さは、通常に使用されるレオメーター等で測定できる。 The "jelly strength" shown for the semi-solid nutritional composition of the present invention is the maximum weight (g) that the agar gel can withstand for 20 seconds per cm2 of surface area when a 1.5% aqueous agar solution is left at 20°C for 15 hours and the hardness of the solidified gel is measured. The hardness of the gel can be measured using a commonly used rheometer or the like.
本発明の半固形栄養組成物に使用する寒天は、特に制限されず、従来の方法によって製造されるものが使用できる。一般的に、寒天は、テングサ、オゴノリ等の紅藻類の粘液質を凍結・乾燥したものであり、アガロースやアガロペクチン等の多糖類を主成分として含む。前記アガロースやアガロペクチンは、ガラクトース及び３，６－アンデヒドロガラクトースが交互に重合した構造を有する。寒天は、アガロースやアガロペクチンの重合度や分子量、寒天中の硫酸基及びピルビン酸基の配合量等によって性状が異なる場合があるが、本発明の半固形栄養組成物においては、特に制限されず、いずれのものを用いてもよい。 The agar used in the semi-solid nutritional composition of the present invention is not particularly limited, and agar produced by a conventional method can be used. In general, agar is prepared by freezing and drying the mucilage of red algae such as Agareae and Gracilaria, and contains polysaccharides such as agarose and agaropectin as main components. The agarose and agaropectin have a structure in which galactose and 3,6-andehydrogalactose are polymerized alternately. The properties of agar may differ depending on the degree of polymerization and molecular weight of the agarose or agaropectin, the amount of sulfate groups and pyruvic acid groups in the agar, etc., but there is no particular limit to the agar used in the semi-solid nutritional composition of the present invention, and any agar may be used.
本発明の半固形栄養組成物に使用する寒天のゼリー強度は、１０～５０ｇ／ｃｍ２のものが好ましい。寒天のゼリー強度が１０ｇ／ｃｍ２より低いと、分子量分布が小さい範囲にある寒天であり、ゲル化力が非常に抑えられているため、半固形栄養組成物の粘度が低下し、ＰＥＧカテーテルを急速に流れ、ＰＥＧカテーテル周辺から栄養組成物が漏出したり、患者が下痢を起こす可能性があるため、好ましくない。寒天のゼリー強度が５０ｇ／ｃｍ２を超えると、分子量分布が大きい範囲にある寒天であり、ゲル化力が非常に強いため、半固形栄養組成物の粘度が上昇し、ＰＥＧカテーテルから栄養組成物を投与する場合、ＰＥＧカテーテルを通過するのに長時間要し、好ましくない。 The jelly strength of the agar used in the semi-solid nutritional composition of the present invention is preferably 10 to 50 g/ cm2 . If the jelly strength of the agar is less than 10 g/ cm2 , the agar has a narrow molecular weight distribution and a very suppressed gelling power, which reduces the viscosity of the semi-solid nutritional composition and causes it to flow rapidly through the PEG catheter, leading to leakage of the nutritional composition from around the PEG catheter and the patient suffering from diarrhea, which is not preferred. If the jelly strength of the agar is more than 50 g/ cm2 , the agar has a wide molecular weight distribution and a very strong gelling power, which increases the viscosity of the semi-solid nutritional composition, which is not preferred because it takes a long time to pass through the PEG catheter when the nutritional composition is administered through the PEG catheter.
本発明の半固形栄養組成物に使用する寒天の配合量は、半固形栄養組成物の全量に対して０．１～０．７質量％であり、好ましくは０．１～０．５質量％である。寒天の配合量が０．１質量％より少ないと、半固形栄養組成物の固形分が分散されずに沈澱し、ＰＥＧカテーテルの閉塞を起こす可能性があるため、好ましくない。寒天の配合量が０．５質量％を超えると、半固形栄養組成物の粘度が上昇し、ＰＥＧカテーテルから半固形栄養組成物を投与する場合、ＰＥＧカテーテルを通過するのに長時間要し、好ましくない。 The amount of agar used in the semi-solid nutritional composition of the present invention is 0.1 to 0.7% by mass, preferably 0.1 to 0.5% by mass, based on the total amount of the semi-solid nutritional composition. If the amount of agar is less than 0.1% by mass, the solid content of the semi-solid nutritional composition will not disperse and will precipitate, which may cause blockage of the PEG catheter, and is therefore undesirable. If the amount of agar is more than 0.5% by mass, the viscosity of the semi-solid nutritional composition will increase, and when the semi-solid nutritional composition is administered through a PEG catheter, it will take a long time to pass through the PEG catheter, which is undesirable.
本発明の半固形栄養組成物に使用することのできる寒天として、具体的には、ウルトラ寒天ＵＸ－３０（伊那食品工業株式会社、ゼリー強度：３０ｇ／ｃｍ２）などがあげられる。 Specific examples of agar that can be used in the semi-solid nutritional composition of the present invention include Ultra Agar UX-30 (Ina Food Industry Co., Ltd., jelly strength: 30 g/cm 2 ).
本発明の半固形栄養組成物に使用するペクチンは、原材料は広く植物組織中に存在するが、主にライム、レモン、オレンジなどの柑橘類の皮、リンゴの絞りかす、ビートのパルプから抽出したものが使用できる。また、通常市販されているものを用いることもできる。 The raw material for the pectin used in the semi-solid nutritional composition of the present invention is widely present in plant tissues, but it is mainly extracted from the peels of citrus fruits such as limes, lemons, and oranges, apple pomace, and beet pulp. Commercially available products can also be used.
本発明の半固形栄養組成物に使用するペクチンのエステル化度は、５０～７５％、好ましくは６８～７５％の高メトキシルペクチンであることが好ましい。エステル化度が５０％より低い低メトキシルペクチンでは、半固形栄養組成物がゲル化するため、好ましくない。 The degree of esterification of the pectin used in the semi-solid nutritional composition of the present invention is preferably 50-75%, more preferably 68-75%, high methoxyl pectin. Low methoxyl pectin with a degree of esterification of less than 50% is not preferred because it causes the semi-solid nutritional composition to gel.
本発明の半固形栄養組成物に使用するペクチンの配合量は、半固形栄養組成物の全量に対して０．３～１質量％であり、好ましくは０．３～０．８質量％である。ペクチンの配合量が０．３質量％より少ないと、半固形栄養組成物の固形分が分散されずに沈澱し、ＰＥＧカテーテルの閉塞を起こす可能性があるため、好ましくない。ペクチンの配合量が１質量％を超えると、半固形栄養組成物の粘度が上昇し、ＰＥＧカテーテルから半固形栄養組成物を投与する場合、ＰＥＧカテーテルを通過するのに長時間要し、好ましくない。 The amount of pectin used in the semi-solid nutritional composition of the present invention is 0.3 to 1% by mass, preferably 0.3 to 0.8% by mass, based on the total amount of the semi-solid nutritional composition. If the amount of pectin is less than 0.3% by mass, the solid content of the semi-solid nutritional composition will not disperse and will precipitate, which may cause blockage of the PEG catheter, and is therefore undesirable. If the amount of pectin is more than 1% by mass, the viscosity of the semi-solid nutritional composition will increase, and when the semi-solid nutritional composition is administered through a PEG catheter, it will take a long time to pass through the PEG catheter, which is undesirable.
本発明の半固形栄養組成物に使用することのできる具体的なペクチンとしては、具体的に、ＧＥＮＵペクチンＹＭ－１５０－ＬＪ、ＧＥＮＵペクチンＹＭ－１１５－ＬＪ、ＧＥＮＵペクチンＪＭ－１１５－Ｈ－Ｊ、ＧＥＮＵペクチンＪＭ－１５０－Ｊ、ＧＥＮＵペクチンＪＭＪ－Ｊ（ＣＰ Ｋｅｌｃｏ社）、ＵＮＩＰＥＣＴＩＮＥ ＡＹＤ ３０Ｔ、ＵＮＩＰＥＣＴＩＮＥ ＡＹＤ ３５８、ＵＮＩＰＥＣＴＩＮＥ ＡＹＤ ３８０Ｂ（ユニテックフーズ株式会社）が挙げられる。 Specific examples of pectins that can be used in the semi-solid nutritional composition of the present invention include GENU Pectin YM-150-LJ, GENU Pectin YM-115-LJ, GENU Pectin JM-115-H-J, GENU Pectin JM-150-J, GENU Pectin JMJ-J (CP Kelco), UNIPECTINE AYD 30T, UNIPECTINE AYD 358, and UNIPECTINE AYD 380B (Unitech Foods Co., Ltd.).
本発明の半固形栄養組成物のｐＨは、３．０～４．５であり、好ましくは３．５～４．０である。ｐＨが３．０より低いと、酸性が強くなり、清涼感が得られないため、好ましくない。ｐＨが４．５を超えると、栄養組成物使用時のＰＥＧカテーテル内の細菌の増殖を抑制しづらくなるため、好ましくない。 The pH of the semi-solid nutritional composition of the present invention is 3.0 to 4.5, preferably 3.5 to 4.0. If the pH is lower than 3.0, it is undesirable because it becomes too acidic and does not provide a refreshing feeling. If the pH is higher than 4.5, it is undesirable because it becomes difficult to inhibit the growth of bacteria in the PEG catheter when the nutritional composition is used.
本発明の半固形栄養組成物のｐＨは、ｐＨ調整剤や酸味料等の添加量を適宜設定することで調節することができる。なお、本明細書において、ｐＨは、第８版食品添加物公定書「Ｂ．一般試験法、３１．ｐＨ測定法」に記載された方法に準じて測定された値である。 The pH of the semi-solid nutritional composition of the present invention can be adjusted by appropriately setting the amount of pH adjuster, acidulant, etc. added. In this specification, the pH is a value measured in accordance with the method described in "B. General Test Methods, 31. pH Measurement Method" of the 8th Edition of the Japanese Standards for Food Additives.
本発明の半固形栄養物に使用するビタミン様物質は、体内においてビタミンと似た重要な働きをするが、体内で合成でき、欠乏症が起こらないため、ビタミンと区別されている物質のことである。具体的には、カルニチン、イノシトール、コリンなどが挙げられ、これら１種類、あるいは複数を組み合わせて配合するのが好ましい。 The vitamin-like substances used in the semi-solid nutritional product of the present invention are substances that perform important functions similar to those of vitamins in the body, but are distinguished from vitamins because they can be synthesized in the body and do not cause deficiencies. Specific examples include carnitine, inositol, and choline, and it is preferable to use one or a combination of these.
本発明のビタミン様物質の配合量は、半固形栄養組成物１００ｇ中、次の範囲が適当である。カルニチンは、好ましくは１０～１０００ｍｇ、より好ましくは２０～１０００ｍｇである。イノシトールは、好ましくは１０～１０００ｍｇ、より好ましくは２０～１０００ｍｇである。コリンは、好ましくは１０～１０００ｍｇ、より好ましくは２０～１０００ｍｇである。 The amounts of the vitamin-like substances of the present invention are preferably within the following ranges per 100 g of the semi-solid nutritional composition. Carnitine is preferably 10 to 1000 mg, more preferably 20 to 1000 mg. Inositol is preferably 10 to 1000 mg, more preferably 20 to 1000 mg. Choline is preferably 10 to 1000 mg, more preferably 20 to 1000 mg.
本発明の半固形栄養組成物に使用するたんぱく源は、従来より栄養組成物で利用されている公知のたんぱく質、ペプチド及びアミノ酸のいずれも使用できる。 The protein source used in the semi-solid nutritional composition of the present invention can be any of the known proteins, peptides, and amino acids that have been used in nutritional compositions in the past.
たんぱく質としては、植物性たんぱく質及び動物性たんぱく質が使用できる。 Vegetable and animal proteins can be used as proteins.
動物性たんぱく質としては、卵、肉類、魚介類、牛乳等に含まれるたんぱく質が挙げられる。植物性たんぱく質としては、米等の穀類、大豆、豆腐等の豆類等に含まれるたんぱく質が挙げられる。 Examples of animal proteins include proteins found in eggs, meat, seafood, milk, etc. Examples of plant proteins include proteins found in grains such as rice, soybeans, tofu, and other legumes.
これらのうち、牛乳（乳清）を原料とするホエイたんぱく質、牛乳に含まれるカゼインたんぱく質、大豆たんぱく質を用いることが好ましく、ホエイたんぱく質を用いることがより好ましい。当該ホエイたんぱく質としては、ホエイプロテインコンセントレート（ＷＰＣ）、ホエイプロテインアイソレート（ＷＰＩ）、加水分解ホエイペプチド（ＷＰＨ）等が挙げられる。ＷＰＣやＷＰＩ、大豆たんぱく等は市販されているものを用いてもよく、市販品としては、ＷＰＣ３９２（Ｆｏｎｔｅｒｒａ社製）、ＷＰＣ８０（Ｆｏｎｔｅｒｒａ社製）、ＷＰＣ７００９（Ｆｏｎｔｅｒｒａ社製）、ＷＰＣ１６４（Ｆｏｎｔｅｒｒａ社製）、ＷＰＣ１６２（Ｆｏｎｔｅｒｒａ社製）、ＷＰＣ１３２（Ｆｏｎｔｅｒｒａ社製）、ＷＰＣ４７２（Ｆｏｎｔｅｒｒａ社製）、ＷＰＩ８８５５（Ｆｏｎｔｅｒｒａ社製）、ＷＰＩ８８９９（Ｆｏｎｔｅｒｒａ社製）、ＷＰＩ８９５（Ｆｏｎｔｅｒｒａ社製）、プロリーナ９００（不二製油株式会社製）、ニューフジプロ３０００（不二製油株式会社製）、ニューフジプロ１７００Ｎ（不二製油株式会社製）等が挙げられる。 Of these, it is preferable to use whey protein made from milk (whey), casein protein contained in milk, and soy protein, and it is more preferable to use whey protein. Examples of whey protein include whey protein concentrate (WPC), whey protein isolate (WPI), and hydrolyzed whey peptide (WPH). Commercially available WPC, WPI, soybean protein, etc. may be used. Examples of commercially available products include WPC392 (Fonterra), WPC80 (Fonterra), WPC7009 (Fonterra), WPC164 (Fonterra), WPC162 (Fonterra), WPC132 (Fonterra), WPC472 (Fonterra), WPI8855 (Fonterra), WPI8899 (Fonterra), WPI895 (Fonterra), Prolina 900 (Fuji Oil Co., Ltd.), New Fujipro 3000 (Fuji Oil Co., Ltd.), and New Fujipro 1700N (Fuji Oil Co., Ltd.).
上述のたんぱく質、アミノ酸またはペプチドは、単独で用いても、２種以上を混合して用いてもよい。 The above-mentioned proteins, amino acids, or peptides may be used alone or in combination of two or more.
本発明の半固形栄養組成物中のたんぱく源の配合量は、適用する対象者によって適宜調節されうるが、半固形栄養組成物全量に対して３～１５質量％であることが好ましい。 The amount of protein source in the semi-solid nutritional composition of the present invention can be adjusted as appropriate depending on the subject to which it is applied, but is preferably 3 to 15% by mass based on the total amount of the semi-solid nutritional composition.
本発明の半固形栄養組成物に配合する脂質は、従来より栄養組成物で利用されてきている公知の各種のもののいずれも使用できる。例えば、アマニ油、エゴマ油、オリーブ油、ごま油、米ぬか油、サフラワー油、シソ油、大豆油、とうもろこし油、ナタネ油、胚芽油、パーム油、パーム核油、ひまわり油、綿実油、やし油、落花生油等の植物性油脂、魚油、乳脂等の動物性油脂、中鎖脂肪酸、高度不飽和脂肪酸などが挙げられる。これらは１種用いてもよいし、２種以上を組み合わせてもよい。また、その他にＤＨＡ、ＥＰＡ、ジアシルグリセロールなどの加工製剤も添加することができる。 The lipids to be incorporated in the semi-solid nutritional composition of the present invention may be any of the various known lipids that have been used in nutritional compositions. Examples include vegetable fats and oils such as linseed oil, perilla oil, olive oil, sesame oil, rice bran oil, safflower oil, perilla oil, soybean oil, corn oil, rapeseed oil, germ oil, palm oil, palm kernel oil, sunflower oil, cottonseed oil, coconut oil, and peanut oil; animal fats and oils such as fish oil and milk fat; medium-chain fatty acids; and highly unsaturated fatty acids. These may be used alone or in combination of two or more. In addition, processed preparations such as DHA, EPA, and diacylglycerol may also be added.
本発明の半固形栄養組成物中の脂質の配合量は、適用する対象者によって適宜調節されうるが、半固形栄養組成物全量に対して１～８質量％であることが好ましい。 The amount of lipids in the semi-solid nutritional composition of the present invention can be adjusted as appropriate depending on the subject to which it is applied, but is preferably 1 to 8% by mass based on the total amount of the semi-solid nutritional composition.
本発明の半固形栄養組成物には、ビタミンを配合することができ、具体的には、ビタミンＢ１、ビタミンＢ２、ビタミンＢ６、ビタミンＢ１２、ナイアシン、パントテン酸、葉酸、ビオチン、ビタミンＣ、ビタミンＡ、ビタミンＤ、ビタミンＥ、ビタミンＫなどが挙げられ、これら複数をできる限り組み合わせて配合するのが好ましい。また、ビタミンとして、ビタミン誘導体を使用してもよい。 The semi-solid nutritional composition of the present invention can contain vitamins, specifically vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, pantothenic acid, folic acid, biotin, vitamin C, vitamin A, vitamin D, vitamin E, vitamin K, etc., and it is preferable to use a combination of multiple of these as much as possible. Vitamin derivatives may also be used as vitamins.
本発明の半固形栄養組成物には、ミネラルを配合することができ、具体的には、ナトリウム、カリウム、カルシウム、マグネシウム、リン、鉄、銅、亜鉛、マンガン、セレン、ヨウ素、クロム及びモリブデンなどが挙げられ、これら複数をできる限り組み合わせて配合するのが好ましい。これらは、無機電解質成分として配合されていても良いし、有機電解質成分、として配合されていてもよい。無機電解質成分としては、例えば、塩化物、硫酸化物、炭酸化物、リン酸化物などのアルカリ金属またはアルカリ土類金属の塩類が挙げられる。また、有機電解質成分としては、有機酸、例えばクエン酸、乳酸、アミノ酸（例えば、グルタミン酸、アスパラギン酸など）、アルギン酸、リンゴ酸またはグルコン酸と、無機塩基、例えばアルカリ金属またはアルカリ土類金属との塩類が挙げられる。例えば、塩化カルシウム、クエン酸カルシウム、グリセロリン酸カルシウム、グルコン酸カルシウム、水酸化カルシウム、ステアリン酸カルシウム、ステアロイル乳酸カルシウム、炭酸カルシウム、乳酸カルシウム、ピロリン酸二水素カルシウム、硫酸カルシウム、リン酸三カルシウム、リン酸一水素カルシウム、リン酸二水素カルシウム、未焼成カルシウム、塩化マグネシウム、ステアリン酸マグネシウム、炭酸マグネシウム、硫酸マグネシウム、リン酸三マグネシウム、塩化第二鉄、クエン酸第一鉄ナトリウム、クエン酸鉄、クエン酸鉄アンモニウム、グルコン酸第一鉄、乳酸鉄、ピロリン酸第二鉄、硫酸第一鉄、グルコン酸亜鉛、硫酸亜鉛、グルコン酸銅、硫酸銅などが挙げられる。また、ヨウ素、セレン、クロム、モリブデン、マンガンなどは、高濃度の微量元素化合物を含有する培地内で培養して得られる微量元素蓄積性を有する微生物由来の微量元素含有微生物菌体を用いても良い。 The semi-solid nutritional composition of the present invention can contain minerals, specifically sodium, potassium, calcium, magnesium, phosphorus, iron, copper, zinc, manganese, selenium, iodine, chromium and molybdenum, and it is preferable to combine a plurality of these as much as possible. These may be contained as inorganic electrolyte components or organic electrolyte components. Examples of inorganic electrolyte components include salts of alkali metals or alkaline earth metals such as chlorides, sulfates, carbonates and phosphates. Examples of organic electrolyte components include salts of organic acids such as citric acid, lactic acid, amino acids (e.g., glutamic acid, aspartic acid, etc.), alginic acid, malic acid or gluconic acid with inorganic bases such as alkali metals or alkaline earth metals. Examples of such elements include calcium chloride, calcium citrate, calcium glycerophosphate, calcium gluconate, calcium hydroxide, calcium stearate, calcium stearoyl lactate, calcium carbonate, calcium lactate, calcium dihydrogen pyrophosphate, calcium sulfate, tricalcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, uncalcined calcium, magnesium chloride, magnesium stearate, magnesium carbonate, magnesium sulfate, trimagnesium phosphate, ferric chloride, sodium ferrous citrate, ferrous citrate, ammonium ferrous citrate, ferrous gluconate, ferrous lactate, ferric pyrophosphate, ferrous sulfate, zinc gluconate, zinc sulfate, copper gluconate, copper sulfate, etc. In addition, for iodine, selenium, chromium, molybdenum, manganese, etc., trace element-containing microbial cells derived from microorganisms having the ability to accumulate trace elements and obtained by culturing them in a medium containing a high concentration of a trace element compound may be used.
本発明の半固形栄養組成物には、食品の加工もしくは保存の目的で、食品添加物を配合することができる。食品添加物としては、保存料、防かび剤、酸化防止剤、着色料、甘味料、ｐＨ調整剤、酸味剤、乳化剤、香料等が挙げられる。 Food additives can be added to the semi-solid nutritional composition of the present invention for the purpose of food processing or preservation. Food additives include preservatives, fungicides, antioxidants, colorants, sweeteners, pH adjusters, acidulants, emulsifiers, flavors, etc.
半固形栄養組成物中の食品添加物の配合量は、適用する対象者等によって適宜調節されうる。 The amount of food additives in the semi-solid nutritional composition can be adjusted as appropriate depending on the recipient, etc.
本発明の半固形栄養組成物には、ゼリー強度が１０～５０ｇ／ｃｍ２の寒天及びエステル化度が５０～７５％のペクチン以外の増粘剤を配合することができる。半固形栄養組成物中の増粘剤の配合量は、粘度等を考慮して適宜調節されうる。 The semi-solid nutritional composition of the present invention may contain a thickener other than agar having a jelly strength of 10 to 50 g/ cm2 and pectin having an esterification degree of 50 to 75%. The amount of thickener in the semi-solid nutritional composition may be appropriately adjusted taking into consideration the viscosity, etc.
本明細書において、粘度は、第８版食品添加物公定書「Ｂ．一般試験法、２８．粘度測定法 第２法 回転粘度計法」に記載された方法に準じて測定される。例えば、Ｂ型回転粘度計ＤＶ－ＩＩ＋Ｐｒｏ（Ｂｒｏｏｋｆｉｅｌｄ社）、ＲＢ８０Ｌ（東機産業株式会社）などを用いて測定した値をいう。 In this specification, viscosity is measured according to the method described in the 8th Edition of the Food Additives Standards, "B. General Test Methods, 28. Viscosity Measurement Method, Method 2, Rotational Viscometer Method." For example, it refers to values measured using a B-type rotational viscometer DV-II+Pro (Brookfield) or RB80L (Toki Sangyo Co., Ltd.).
なお、熱量は、糖質、脂質、たんぱく源、及び食物繊維等の添加量を適宜設定することで調節することができる。なお、本明細書において、「熱量」とは、Ａｔｗａｔｅｒのエネルギー換算係数を参考にして算出された値である。具体的には、熱量＝（４ｋｃａｌ×糖質含量）＋（９ｋｃａｌ×脂質含量）＋（４ｋｃａｌ×たんぱく質含量）＋（２ｋｃａｌ×食物繊維含量）として計算し、試料ｇ当たりのｋｃａｌとして示す。 The calorie content can be adjusted by appropriately setting the amount of carbohydrates, lipids, protein sources, dietary fiber, etc. added. In this specification, "calorie content" is a value calculated with reference to Atwater's energy conversion coefficient. Specifically, calorie content is calculated as (4 kcal x carbohydrate content) + (9 kcal x lipid content) + (4 kcal x protein content) + (2 kcal x dietary fiber content) and is expressed as kcal per gram of sample.
本発明の半固形栄養組成物は、公知の方法によって製造することができる。例えば、加温した水に栄養素、寒天、ペクチン、及びその他所望とする成分を添加し、撹拌することにより製造することができる。また、加温した水に寒天を溶解した溶液と、水にペクチンを溶解した溶液とを準備し、栄養素及びその他所望とする成分をいずれかに添加して、２つの溶液を混合、撹拌することで製造することができる。 The semi-solid nutritional composition of the present invention can be produced by known methods. For example, it can be produced by adding nutrients, agar, pectin, and other desired ingredients to heated water and stirring. It can also be produced by preparing a solution of agar dissolved in heated water and a solution of pectin dissolved in water, adding nutrients and other desired ingredients to one of them, and mixing and stirring the two solutions.
得られた半固形栄養組成物は、例えば、連続殺菌した後に容器に充填して、製品化することができる。当該連続殺菌の方法としては、特に制限されないが、超高温短時間（ＵＨＴ）殺菌、熱水殺菌、バッチ式殺菌、及びこれらの組み合わせが挙げられる。前記殺菌は、短時間で行うことが好ましい。短時間で殺菌を行うことにより、半固形栄養組成物に含まれる成分の劣化を抑制することができる。 The obtained semi-solid nutritional composition can be commercialized, for example, by continuously sterilizing it and then filling it into a container. The method of continuous sterilization is not particularly limited, but includes ultra-high temperature short time (UHT) sterilization, hot water sterilization, batch sterilization, and combinations thereof. The sterilization is preferably performed for a short time. By performing sterilization for a short time, deterioration of the components contained in the semi-solid nutritional composition can be suppressed.
半固形栄養組成物を充填する容器としては、特に限定されず、公知の容器が用いられうる。当該容器としては、テトラパック（登録商標）、カート缶、ガラス容器、金属缶、アルミパウチ、プラスチック容器等が挙げられる。これらのうち、プラスチック容器を用いることが好ましい。 The container into which the semi-solid nutritional composition is filled is not particularly limited, and any known container may be used. Examples of such containers include Tetra Pak (registered trademark), cart cans, glass containers, metal cans, aluminum pouches, and plastic containers. Of these, it is preferable to use a plastic container.
前記プラスチック容器の原料としては、ポリエチレン（ＰＥ）、ポリプロピレン（ＰＰ）、ポリ塩化ビニル（ＰＶＣ）、ポリ酢酸ビニル（ＰＶＡｃ）、ポリカーボネート（ＰＣ）、ポリブチレンテレフタレート（ＰＢＴ）、ポリエチレンテレフタレート（ＰＥＴ）、ポリエチレンナフタレート（ＰＥＮ）、エチレン－酢酸ビニル共重合体（ＥＶＡ）、エチレン－α－オレフィン共重合体、ポリフルオロカーボン、ポリイミド等を用いることが好ましい。 The raw materials for the plastic containers are preferably polyethylene (PE), polypropylene (PP), polyvinyl chloride (PVC), polyvinyl acetate (PVAc), polycarbonate (PC), polybutylene terephthalate (PBT), polyethylene terephthalate (PET), polyethylene naphthalate (PEN), ethylene-vinyl acetate copolymer (EVA), ethylene-α-olefin copolymer, polyfluorocarbon, polyimide, etc.
前記プラスチック容器には、さらにポリエチレンテレフタレート（ＰＥＴ）、ポリエチレンナフタレート（ＰＥＮ）、エチレン－ビニルアルコール共重合体（ＥＶＯＨ）、ポリ塩化ビニリデン（ＰＶＤＣ）、ポリアクリロニトリル、ポリビニルアルコール、ポリアミド、ポリエステル等を含むガスバリア性樹脂層；アルミ箔、アルミ蒸着フィルム、酸化ケイ素皮膜、酸化アルミ被膜等のガスバリア性無機層を適宜組み合わせて用いてもよい。当該ガスバリア層を設けることによって、酸素や水蒸気等による半固形栄養組成物の劣化を防止しうる。 The plastic container may further include a gas barrier resin layer containing polyethylene terephthalate (PET), polyethylene naphthalate (PEN), ethylene-vinyl alcohol copolymer (EVOH), polyvinylidene chloride (PVDC), polyacrylonitrile, polyvinyl alcohol, polyamide, polyester, etc.; or a gas barrier inorganic layer such as aluminum foil, aluminum vapor deposition film, silicon oxide film, aluminum oxide film, etc. The provision of such a gas barrier layer can prevent deterioration of the semi-solid nutritional composition due to oxygen, water vapor, etc.
また、前記容器はさらに遮光されていてもよい。当該遮光によって、例えば、半固形栄養組成物に配合されうるビタミンＡ、ビタミンＢ２、ビタミンＣ、ビタミンＫ等の光による劣化が抑制されうる。 The container may further be light-shielded. This light-shielding can suppress the deterioration of vitamin A, vitamin B2, vitamin C, vitamin K, etc., which may be incorporated into the semi-solid nutritional composition, due to light.
上述の容器は市販されているものを用いてもよく、例えば、ソフトパウチ（株式会社フジシール）、ボトルドパウチ（凸版印刷株式会社）、スパウチ（大日本印刷株式会社）、チアーパック（株式会社細川洋行）等が用いられうる。 The above-mentioned containers may be commercially available, for example, a soft pouch (Fuji Seal Co., Ltd.), a bottled pouch (Toppan Printing Co., Ltd.), a spout (Dai Nippon Printing Co., Ltd.), a Cheer Pack (Hosokawa Yoko Co., Ltd.), etc.
本発明の半固形栄養組成物は、適切な粘度に調整され且つ必要な栄養源をバランスよく配合されているため、加齢に伴い胃が縮小した高齢者、脳血管障害、神経筋障害などにより嚥下・咀嚼能力が低下した患者、意識障害などにより経口摂取が困難である患者、術後の患者等の胃腸管機能の治療用、低栄養状態の治療用、逆流性食道炎予防・治療用、誤嚥性肺炎予防・治療用に適している。投与では下痢や胃食道逆流の恐れがあることから長時間投与を余儀なくされているが、本発明の半固形栄養組成物の使用により、短時間且つ容易に注入することができ、患者のＱＯＬ向上及び介護・看護現場における作業効率性上昇に非常に役立つことが期待される。 The semi-solid nutritional composition of the present invention has an appropriate viscosity and contains a well-balanced blend of necessary nutritional sources, making it suitable for treating gastrointestinal function in elderly people whose stomachs have shrunk with age, patients whose swallowing and chewing abilities have decreased due to cerebrovascular disorders, neuromuscular disorders, etc., patients who have difficulty with oral intake due to impaired consciousness, and postoperative patients, as well as for treating malnutrition, preventing and treating reflux esophagitis, and preventing and treating aspiration pneumonia. Administration of the composition is unavoidable over a long period of time due to the risk of diarrhea and gastroesophageal reflux, but the semi-solid nutritional composition of the present invention can be easily injected in a short period of time, and is expected to be extremely useful in improving the quality of life of patients and increasing the work efficiency in nursing and care settings.
以下、実施例を挙げて本発明を具体的に説明するが、本発明はこれらに限定されるものではない。 The present invention will be specifically explained below with reference to examples, but the present invention is not limited to these.
（実施例１）
以下に４０００ｇ仕込み時の調合方法を記す。各原料の配合量は、表１に示す通りである。５Ｌのステンレスビーカーに調合水７００ｇを計量し、湯浴にて８０℃以上に加温した。次いで、寒天（ゼリー強度３０ｇ／ｃｍ２、ウルトラ即溶性寒天ＵＸ－３０、伊那食品工業株式会社、配合量０．３質量％）、ペクチン（エステル化度７０％、ＧＥＮＵペクチンＪＭ－１５０－Ｊ、ＣＰ Ｋｅｌｃｏ社、配合量０．５５質量％）を加え、十分に溶解させた後に６５℃まで冷却し、乳清たんぱく（アラセン３９２、Ｆｏｎｔｅｒｒａ社）、大豆たんぱく（プロリーナ８００、不二製油株式会社）、デキストリン（遅消化性デキストリン、ＤＥ２０、ＨＢＤ－２０、松谷化学工業株式会社、配合量１９質量％）、食物繊維（重量平均分子量２０，０００、５質量％溶液の粘度４ｍＰａ・ｓ、グアーガム分解物、サンファイバーＲ、太陽化学株式会社、配合量２質量％）を添加した。当該溶液に植物混合油、魚油、グリセリン脂肪酸エステルを７０℃で混合した分散液を混合した。さらに、ビタミンとしてビタミンＡ、ビタミンＤ、ビタミンＥ、ビタミンＫ、ビタミンＢ１塩酸塩、ビタミンＢ２、ニコチン酸アミド、ビタミンＢ６、ビタミンＢ１２、葉酸、パントテン酸カルシウム、ビオチン、ビタミンＣ、カルニチン、ミネラルとして精製塩、乳酸ナトリウム、リン酸二水素ナトリウム、グルコン酸カルシウム、塩化マグネシウム、クエン酸三カリウム、塩化カリウム、クエン酸鉄、グルコン酸亜鉛、グルコン酸銅、セレン酵母、モリブデン酵母、クロム酵母、マンガン酵母、昆布抽出物、乳酸、酸味料として乳酸、リンゴ酸、クエン酸、香料を適宜添加して攪拌した。全量が４０００ｇとなるまで水を添加し、均一な状態となるまで溶解分散させた。得られた溶液は、均質化し、１個当たり５００ｇとなるように口栓付きのアルミパウチに充填後、９０℃で１０分間の殺菌処理を行った。前記殺菌処理の後、冷却することで、半固形栄養組成物を製造した。
Example 1
The method of blending when preparing 4000 g is described below. The blending amounts of each raw material are as shown in Table 1. 700 g of blending water was weighed into a 5 L stainless steel beaker and heated to 80° C. or higher in a water bath. Next, agar (jelly strength 30 g/ cm2 , Ultra Instant Dissolve Agar UX-30, Ina Food Industry Co., Ltd., blend amount 0.3% by mass), pectin (degree of esterification 70%, GENU Pectin JM-150-J, CP Kelco, blend amount 0.55% by mass), and after sufficient dissolution, cooled to 65°C, whey protein (Aracene 392, Fonterra), soy protein (Prolina 800, Fuji Oil Co., Ltd.), dextrin (slowly digestible dextrin, DE20, HBD-20, Matsutani Chemical Industry Co., Ltd., blend amount 19% by mass), and dietary fiber (weight average molecular weight 20,000, viscosity of 5% by mass solution 4 mPa·s, guar gum hydrolyzate, Sunfiber R, Taiyo Kagaku Co., Ltd., blend amount 2% by mass) were added. The solution was mixed with a dispersion of mixed vegetable oil, fish oil, and glycerin fatty acid ester at 70°C. Furthermore, vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1 hydrochloride, vitamin B2, nicotinamide, vitamin B6, vitamin B12, folic acid, calcium pantothenate, biotin, vitamin C, and carnitine as vitamins, refined salt as minerals, sodium lactate, sodium dihydrogen phosphate, calcium gluconate, magnesium chloride, tripotassium citrate, potassium chloride, iron citrate, zinc gluconate, copper gluconate, selenium yeast, molybdenum yeast, chromium yeast, manganese yeast, kelp extract, lactic acid, lactic acid, malic acid, citric acid, and flavoring as acidulants were appropriately added and stirred. Water was added until the total amount was 4000g, and the mixture was dissolved and dispersed until it became uniform. The obtained solution was homogenized and filled into aluminum pouches with stoppers so that each pouch was 500g, and then sterilized at 90°C for 10 minutes. After the sterilization treatment, the mixture was cooled to produce a semi-solid nutritional composition.
得られた半固形栄養組成物について性状を観察し、各種物性を評価した。評価方法は以下の通りである。
（１）ｐＨ：半固形栄養組成物を２５℃で２４時静置後、ｐＨ測定器ＭＥＴＴＬＥＲ ＴＯＬＥＤＯ ＭＰ２２０（ＭＥＴＴＬＥＲ ＴＯＬＥＤＯ社）を用いてｐＨを測定した。
（２）粘度：半固形栄養組成物を２５℃で２４時静置後、Ｂ型回転粘度計（メーカー：ＢＲＯＯＫＦＩＥＬＤ、型式：ＤＶ－ＩＩ＋Ｐｒｏ、測定条件：回転速度６ｒｐｍ、測定時間１分、ローターＮｏ．６４）を用いて測定した。
（３）浸透圧：半固形栄養組成物を２５℃のＲＯ水を用いて希釈した溶液を氷点降下式浸透圧計３Ｄ３（アドバンス社）で測定した。
（４）乳化安定性：半固形栄養組成物を２５℃で２４時静置後、油層と水層の分離状況を目視で確認し、以下の評価によって評価した：
◎：油層と水層の分離が見られない
〇：油層と水層の僅かな分離が見られる
△：油層と水層の分離が散見される
×：油層と水層の明らかな分離が見られる。
（５）凝集性：半固形栄養組成物を２５℃で２４時静置後、凝集物の状況を目視で確認し、以下の評価によって評価した：
◎：凝集物が見られない
○：細かな凝集物が見られるが、分散している
△：大きな凝集物が見られるが、分散している
×：大きな凝集物が沈殿している。
The properties of the obtained semi-solid nutritional composition were observed, and various physical properties were evaluated according to the following methods.
(1) pH: After the semi-solid nutritional composition was allowed to stand at 25° C. for 24 hours, the pH was measured using a pH meter METTLER TOLEDO MP220 (METTLER TOLEDO).
(2) Viscosity: The semi-solid nutritional composition was allowed to stand at 25° C. for 24 hours, and then the viscosity was measured using a B-type rotational viscometer (manufacturer: BROOKFIELD, model: DV-II+Pro, measurement conditions: rotation speed 6 rpm, measurement time 1 minute, rotor No. 64).
(3) Osmotic pressure: A solution obtained by diluting the semi-solid nutritional composition with RO water at 25° C. was measured using a freezing point depression osmometer 3D3 (Advance Corporation).
(4) Emulsion stability: After leaving the semi-solid nutritional composition at 25° C. for 24 hours, the separation state of the oil layer and the aqueous layer was visually confirmed and evaluated according to the following criteria:
◎: No separation between the oil layer and the water layer is observed. ◯: Slight separation between the oil layer and the water layer is observed. △: Separation between the oil layer and the water layer is occasionally observed. ×: Clear separation between the oil layer and the water layer is observed.
(5) Cohesiveness: After the semi-solid nutritional composition was allowed to stand at 25° C. for 24 hours, the state of the aggregates was visually observed and evaluated according to the following criteria:
⊚: no agglomerates are observed; ◯: fine agglomerates are observed but are dispersed; Δ: large agglomerates are observed but are dispersed; ×: large agglomerates have settled.
得られた半固形栄養組成物の熱量は１．５ｋｃａｌ／ｇ、粘度は２６，０００ｍＰａ・ｓ、浸透圧は４６３ｍＯｓｍ／Ｌ、ｐＨは３．８５、乳化安定性は「◎」、凝集性は「◎」であった。結果を表２に示す。 The calorific value of the obtained semi-solid nutritional composition was 1.5 kcal/g, the viscosity was 26,000 mPa·s, the osmotic pressure was 463 mOsm/L, the pH was 3.85, the emulsion stability was "◎", and the coagulation property was "◎". The results are shown in Table 2.
（実施例２）
実施例１において、デキストリンの配合量を１２質量％に変えた以外は、実施例１と全く同じ調製法を繰り返して半固形栄養組成物を得た。得られた半固形栄養組成物の熱量は１．２ｋｃａｌ／ｇ、粘度は２３，５００ｍＰａ・ｓ、浸透圧は４４５ｍＯｓｍ／Ｌ、ｐＨは３．８７、乳化安定性は「◎」、凝集性は「◎」であった。結果を表２に示す。
Example 2
A semi-solid nutritional composition was obtained by repeating the same preparation method as in Example 1, except that the amount of dextrin was changed to 12% by mass. The calorific value of the obtained semi-solid nutritional composition was 1.2 kcal/g, the viscosity was 23,500 mPa·s, the osmotic pressure was 445 mOsm/L, the pH was 3.87, the emulsion stability was "◎", and the coagulation property was "◎". The results are shown in Table 2.
（実施例３）
実施例１において、デキストリンの配合量を２３質量％に変えた以外は、実施例１と全く同じ調製法を繰り返して半固形栄養組成物を得た。得られた半固形栄養組成物の熱量は１．７ｋｃａｌ／ｇ、粘度は２８，０００ｍＰａ・ｓ、浸透圧は４８０ｍＯｓｍ／Ｌ、ｐＨは３．８６、乳化安定性は「◎」、凝集性は「◎」であった。結果を表２に示す。
Example 3
A semi-solid nutritional composition was obtained by repeating the same preparation method as in Example 1, except that the blending amount of dextrin was changed to 23% by mass. The calorific value of the obtained semi-solid nutritional composition was 1.7 kcal/g, the viscosity was 28,000 mPa·s, the osmotic pressure was 480 mOsm/L, the pH was 3.86, the emulsion stability was "◎", and the coagulation property was "◎". The results are shown in Table 2.
（実施例４）
実施例１において、食物繊維の重量平均分子量を２，０００、食物繊維の５質量％溶液の粘度を３ｍＰａ・ｓ、食物繊維の種類を難消化デキストリン（パインファイバーＣ、松谷化学工業株式会社）に変えた以外は、実施例１と全く同じ調製法を繰り返して半固形栄養組成物を得た。得られた半固形栄養組成物の熱量は１．５ｋｃａｌ／ｇ、粘度は２４，８００ｍＰａ・ｓ、浸透圧は４８４ｍＯｓｍ／Ｌ、ｐＨは３．８６、乳化安定性は「◎」、凝集性は「◎」であった。結果を表２に示す。
Example 4
A semi-solid nutritional composition was obtained by repeating the same preparation method as in Example 1, except that the weight average molecular weight of the dietary fiber was changed to 2,000, the viscosity of a 5% by mass solution of the dietary fiber was changed to 3 mPa·s, and the type of dietary fiber was changed to indigestible dextrin (Pine Fiber C, Matsutani Chemical Industry Co., Ltd.). The calorific value of the obtained semi-solid nutritional composition was 1.5 kcal/g, the viscosity was 24,800 mPa·s, the osmotic pressure was 484 mOsm/L, the pH was 3.86, the emulsion stability was "◎", and the coagulation property was "◎". The results are shown in Table 2.
（実施例５）
実施例１において、食物繊維の重量平均分子量を２，０００、食物繊維の５質量％溶液の粘度を３ｍＰａ・ｓ、食物繊維の種類をイヌリン（Ｆｕｊｉ ＦＦ、フジ日本精糖株式会社）に変えた以外は、実施例１と全く同じ調製法を繰り返して半固形栄養組成物を得た。得られた半固形栄養組成物の熱量は１．５ｋｃａｌ／ｇ、粘度は２４，５００ｍＰａ・ｓ、浸透圧は４８３ｍＯｓｍ／Ｌ、ｐＨは３．８５、乳化安定性は「◎」、凝集性は「◎」であった。結果を表２に示す。
Example 5
A semi-solid nutritional composition was obtained by repeating the same preparation method as in Example 1, except that the weight average molecular weight of the dietary fiber was changed to 2,000, the viscosity of a 5% by mass solution of the dietary fiber was changed to 3 mPa·s, and the type of dietary fiber was changed to inulin (Fuji FF, Fuji Nippon Seito Co., Ltd.). The calorific value of the obtained semi-solid nutritional composition was 1.5 kcal/g, the viscosity was 24,500 mPa·s, the osmotic pressure was 483 mOsm/L, the pH was 3.85, the emulsion stability was "◎", and the coagulation property was "◎". The results are shown in Table 2.
（実施例６）
実施例１において、食物繊維の重量平均分子量を１，５００、食物繊維の５質量％溶液の粘度を３ｍＰａ・ｓ、食物繊維の種類をポリデキストロース（ライテスウルトラ、ダニスコジャパン株式会社）、食物繊維の配合量を４質量％に変えた以外は、実施例１と全く同じ調製法を繰り返して半固形栄養組成物を得た。得られた半固形栄養組成物の熱量は１．５ｋｃａｌ／ｇ、粘度は２２，５００ｍＰａ・ｓ、浸透圧は４９２ｍＯｓｍ／Ｌ、ｐＨは３．８４、乳化安定性は「◎」、凝集性は「◎」であった。結果を表３に示す。
Example 6
A semi-solid nutritional composition was obtained by repeating the same preparation method as in Example 1, except that the weight average molecular weight of the dietary fiber was changed to 1,500, the viscosity of a 5% by mass solution of the dietary fiber was changed to 3 mPa·s, the type of dietary fiber was changed to polydextrose (Lites Ultra, Danisco Japan Co., Ltd.), and the amount of dietary fiber was changed to 4% by mass. The calorific value of the obtained semi-solid nutritional composition was 1.5 kcal/g, the viscosity was 22,500 mPa·s, the osmotic pressure was 492 mOsm/L, the pH was 3.84, the emulsion stability was "◎", and the coagulation property was "◎". The results are shown in Table 3.
（実施例７）
実施例１において、寒天の配合量を０．２質量％に変えた以外は、実施例１と全く同じ調製法を繰り返して半固形栄養組成物を得た。得られた半固形栄養組成物の熱量は１．５ｋｃａｌ／ｇ、粘度は２５，０００ｍＰａ・ｓ、浸透圧は４５１ｍＯｓｍ／Ｌ、ｐＨは３．８７、乳化安定性は「◎」、凝集性は「◎」であった。結果を表３に示す。
(Example 7)
A semi-solid nutritional composition was obtained by repeating the same preparation method as in Example 1, except that the amount of agar in Example 1 was changed to 0.2% by mass. The calorific value of the obtained semi-solid nutritional composition was 1.5 kcal/g, the viscosity was 25,000 mPa·s, the osmotic pressure was 451 mOsm/L, the pH was 3.87, the emulsion stability was "◎", and the coagulation property was "◎". The results are shown in Table 3.
（実施例８）
実施例１において、寒天の配合量を０．６質量％に変えた以外は、実施例１と全く同じ調製法を繰り返して半固形栄養組成物を得た。得られた半固形栄養組成物の熱量は１．５ｋｃａｌ／ｇ、粘度は２７，５００ｍＰａ・ｓ、浸透圧は４７５ｍＯｓｍ／Ｌ、ｐＨは３．８４、乳化安定性は「◎」、凝集性は「◎」であった。結果を表３に示す。
(Example 8)
A semi-solid nutritional composition was obtained by repeating the same preparation method as in Example 1, except that the amount of agar in Example 1 was changed to 0.6% by mass. The calorific value of the obtained semi-solid nutritional composition was 1.5 kcal/g, the viscosity was 27,500 mPa·s, the osmotic pressure was 475 mOsm/L, the pH was 3.84, the emulsion stability was "◎", and the coagulation property was "◎". The results are shown in Table 3.
（実施例９）
実施例１において、ペクチンのエステル化度を７２（ＧＥＮＵペクチンＹＭ－１５０－ＬＪ、ＣＰ Ｋｅｌｃｏ社）、ペクチンの配合量を０．４質量％に変えた以外は、実施例１と全く同じ調製法を繰り返して半固形栄養組成物を得た。得られた半固形栄養組成物の熱量は１．５ｋｃａｌ／ｇ、粘度は２４，５００ｍＰａ・ｓ、浸透圧は４５５ｍＯｓｍ／Ｌ、ｐＨは３．８５、乳化安定性は「◎」、凝集性は「◎」であった。結果を表３に示す。
(Example 9)
A semi-solid nutritional composition was obtained by repeating the same preparation method as in Example 1, except that the degree of esterification of pectin was changed to 72 (GENU Pectin YM-150-LJ, CP Kelco) and the blending amount of pectin was changed to 0.4 mass%. The calorific value of the obtained semi-solid nutritional composition was 1.5 kcal/g, the viscosity was 24,500 mPa s, the osmotic pressure was 455 mOsm/L, the pH was 3.85, the emulsion stability was "◎", and the coagulation property was "◎". The results are shown in Table 3.
（実施例１０）
実施例１において、ペクチンのエステル化度を７２（ＧＥＮＵペクチンＹＭ－１１５－Ｈ－Ｊ、ＣＰ Ｋｅｌｃｏ社）、ペクチンの配合量を０．８質量％に変えた以外は、実施例１と全く同じ調製法を繰り返して半固形栄養組成物を得た。得られた半固形栄養組成物の熱量は１．５ｋｃａｌ／ｇ、粘度は２８，０００ｍＰａ・ｓ、浸透圧は４６５ｍＯｓｍ／Ｌ、ｐＨは３．８４、乳化安定性は「◎」、凝集性は「◎」であった。結果を表３に示す。
(Example 10)
A semi-solid nutritional composition was obtained by repeating the same preparation method as in Example 1, except that the degree of esterification of pectin was changed to 72 (GENU Pectin YM-115-H-J, CP Kelco) and the blending amount of pectin was changed to 0.8% by mass. The calorific value of the obtained semi-solid nutritional composition was 1.5 kcal/g, the viscosity was 28,000 mPa s, the osmotic pressure was 465 mOsm/L, the pH was 3.84, the emulsion stability was "◎", and the coagulation property was "◎". The results are shown in Table 3.
（比較例１）
実施例１において、デキストリンのＤＥを１１、デキストリンの種類をマルトデキストリン（パインデックス＃２、松谷化学工業株式会社）に変えた以外は、実施例１と全く同じ調製法を繰り返して半固形栄養組成物を得た。得られた半固形栄養組成物の熱量は１．５ｋｃａｌ／ｇ、浸透圧は４５５ｍＯｓｍ／Ｌ、ｐＨは３．８６、乳化安定性は「◎」、凝集性は「◎」であったが、粘度は３３，０００ｍＰａ・ｓであった。結果を表４に示す。
(Comparative Example 1)
A semi-solid nutritional composition was obtained by repeating the same preparation method as in Example 1, except that the DE of the dextrin was changed to 11 and the type of dextrin was changed to maltodextrin (Pine Index #2, Matsutani Chemical Industry Co., Ltd.). The calorific value of the obtained semi-solid nutritional composition was 1.5 kcal/g, the osmotic pressure was 455 mOsm/L, the pH was 3.86, the emulsion stability was "◎", the coagulation property was "◎", but the viscosity was 33,000 mPa s. The results are shown in Table 4.
（比較例２）
実施例１において、デキストリンのＤＥを４０、デキストリンの種類をマルトデキストリン（パインデックス＃６、松谷化学工業株式会社）に変えた以外は、実施例１と全く同じ調製法を繰り返して半固形栄養組成物を得た。得られた半固形栄養組成物の熱量は１．５ｋｃａｌ／ｇ、粘度は２３，０００ｍＰａ・ｓ、ｐＨは３．８４、乳化安定性は「◎」、凝集性は「◎」であったが、浸透圧は５１２ｍＯｓｍ／Ｌであった。結果を表４に示す。
(Comparative Example 2)
A semi-solid nutritional composition was obtained by repeating the same preparation method as in Example 1, except that the DE of the dextrin was changed to 40 and the type of dextrin was changed to maltodextrin (pine index #6, Matsutani Chemical Industry Co., Ltd.). The calorific value of the obtained semi-solid nutritional composition was 1.5 kcal/g, the viscosity was 23,000 mPa·s, the pH was 3.84, the emulsion stability was "◎", the coagulation property was "◎", and the osmotic pressure was 512 mOsm/L. The results are shown in Table 4.
（比較例３）
実施例１において、食物繊維の重量平均分子量を２５０，０００、食物繊維の５質量％溶液の粘度を２００ｍＰａ・ｓ、食物繊維の種類をグアーガム（ＧＲ－１０、伊那食品工業株式会社）に変えた以外は、実施例１と全く同じ調製法を繰り返して半固形栄養組成物を得た。得られた半固形栄養組成物の熱量は１．５ｋｃａｌ／ｇ、浸透圧は４３９ｍＯｓｍ／Ｌ、ｐＨは３．８５、乳化安定性は「◎」、凝集性は「◎」であったが、粘度は４８，５００ｍＰａ・ｓであった。結果を表４に示す。
(Comparative Example 3)
A semi-solid nutritional composition was obtained by repeating the same preparation method as in Example 1, except that the weight average molecular weight of the dietary fiber was changed to 250,000, the viscosity of a 5% by mass solution of the dietary fiber was changed to 200 mPa·s, and the type of dietary fiber was changed to guar gum (GR-10, Ina Food Industry Co., Ltd.). The calorific value of the obtained semi-solid nutritional composition was 1.5 kcal/g, the osmotic pressure was 439 mOsm/L, the pH was 3.85, the emulsion stability was "◎", and the coagulation property was "◎", but the viscosity was 48,500 mPa·s. The results are shown in Table 4.
（比較例４）
実施例１において、食物繊維の重量平均分子量を５５０，０００、食物繊維の５質量％溶液の粘度を３０ｍＰａ・ｓ、食物繊維の種類を大豆ふすま（ＦＩＢＲＩＭ２０００、デュポン株式会社）に変えた以外は、実施例１と全く同じ調製法を繰り返して半固形栄養組成物を得た。得られた半固形栄養組成物の熱量は１．５ｋｃａｌ／ｇ、浸透圧は４３９ｍＯｓｍ／Ｌ、ｐＨは３．８６、乳化安定性は「◎」、凝集性は「◎」であったが、粘度は４５，５００ｍＰａ・ｓであった。結果を表４に示す。
(Comparative Example 4)
A semi-solid nutritional composition was obtained by repeating the same preparation method as in Example 1, except that the weight average molecular weight of the dietary fiber was 550,000, the viscosity of a 5% by mass solution of the dietary fiber was 30 mPa·s, and the type of dietary fiber was soybean bran (FIBRIM2000, DuPont). The calorific value of the obtained semi-solid nutritional composition was 1.5 kcal/g, the osmotic pressure was 439 mOsm/L, the pH was 3.86, the emulsion stability was "◎", and the coagulation property was "◎", but the viscosity was 45,500 mPa·s. The results are shown in Table 4.
（比較例５）
実施例１において、寒天のゼリー強度を１００ｇ／ｃｍ２（ウルトラ即溶性寒天ＵＸ－１００、伊那食品工業株式会社）に変えた以外は、実施例１と全く同じ調製法を繰り返して半固形栄養組成物を得た。得られた半固形栄養組成物の熱量は１．５ｋｃａｌ／ｇ、浸透圧は４３２ｍＯｓｍ／Ｌ、ｐＨは３．８５、乳化安定性は「◎」、凝集性は「◎」であったが、粘度は４７，５００ｍＰａ・ｓであった。結果を表４に示す。
(Comparative Example 5)
A semi-solid nutritional composition was obtained by repeating the same preparation method as in Example 1, except that the jelly strength of the agar was changed to 100 g / cm2 (Ultra fast-soluble agar UX-100, Ina Food Industry Co., Ltd.). The obtained semi-solid nutritional composition had a calorific value of 1.5 kcal/g, an osmotic pressure of 432 mOsm/L, a pH of 3.85, an emulsion stability of "◎", and a coagulation property of "◎", but a viscosity of 47,500 mPa·s. The results are shown in Table 4.
（比較例６）
実施例１において、寒天の配合量を０質量％に変えた以外は、実施例１と全く同じ調製法を繰り返して半固形栄養組成物を得た。得られた半固形栄養組成物の熱量は１．５ｋｃａｌ／ｇ、浸透圧は４６３ｍＯｓｍ／Ｌ、ｐＨは３．８２、であったが、粘度は１２，６００ｍＰａ・ｓ、乳化安定性は「×」、凝集性は「×」であった。結果を表５に示す。
(Comparative Example 6)
A semi-solid nutritional composition was obtained by repeating the same preparation method as in Example 1, except that the amount of agar in Example 1 was changed to 0% by mass. The calorific value of the obtained semi-solid nutritional composition was 1.5 kcal/g, the osmotic pressure was 463 mOsm/L, and the pH was 3.82, but the viscosity was 12,600 mPa s, the emulsion stability was "x", and the coagulation property was "x". The results are shown in Table 5.
（比較例７）
実施例１において、寒天の配合量を１．０質量％に変えた以外は、実施例１と全く同じ調製法を繰り返して半固形栄養組成物を得た。得られた半固形栄養組成物の熱量は１．５ｋｃａｌ／ｇ、浸透圧は４６０ｍＯｓｍ／Ｌ、ｐＨは３．８１、乳化安定性は「◎」、凝集性は「◎」であったが、粘度は４３，０００ｍＰａ・ｓであった。結果を表５に示す。
(Comparative Example 7)
A semi-solid nutritional composition was obtained by repeating the same preparation method as in Example 1, except that the amount of agar in Example 1 was changed to 1.0 mass%. The calorific value of the obtained semi-solid nutritional composition was 1.5 kcal/g, the osmotic pressure was 460 mOsm/L, the pH was 3.81, the emulsion stability was "◎", the coagulation property was "◎", but the viscosity was 43,000 mPa s. The results are shown in Table 5.
（比較例８）
実施例１において、ペクチンのエステル化度を４０（ＧＥＮＵペクチンＬＭ－１０５ＡＳ－Ｊ、ＣＰ Ｋｅｌｃｏ社）に変えた以外は、実施例１と全く同じ調製法を繰り返して半固形栄養組成物を得た。得られた半固形栄養組成物の熱量は１．５ｋｃａｌ／ｇ、浸透圧は４６３ｍＯｓｍ／Ｌ、ｐＨは３．８２、乳化安定性は「◎」、凝集性は「◎」であったが、粘度は３５，５００ｍＰａ・ｓであった。結果を表５に示す。
(Comparative Example 8)
A semi-solid nutritional composition was obtained by repeating the same preparation method as in Example 1, except that the degree of esterification of pectin was changed to 40 (GENU Pectin LM-105AS-J, CP Kelco). The calorific value of the obtained semi-solid nutritional composition was 1.5 kcal/g, the osmotic pressure was 463 mOsm/L, the pH was 3.82, the emulsion stability was "◎", the coagulation property was "◎", but the viscosity was 35,500 mPa s. The results are shown in Table 5.
（比較例９）
実施例１において、ペクチンの配合量を０．１質量％に変えた以外は、実施例１と全く同じ調製法を繰り返して半固形栄養組成物を得た。得られた半固形栄養組成物の熱量は１．５ｋｃａｌ／ｇ、浸透圧は４４５ｍＯｓｍ／Ｌ、ｐＨは３．８２であったが、粘度は１４，５００ｍＰａ・ｓ、乳化安定性は「×」、凝集性は「×」であった。結果を表５に示す。
(Comparative Example 9)
A semi-solid nutritional composition was obtained by repeating the same preparation method as in Example 1, except that the amount of pectin was changed to 0.1% by mass. The calorific value of the obtained semi-solid nutritional composition was 1.5 kcal/g, the osmotic pressure was 445 mOsm/L, and the pH was 3.82, but the viscosity was 14,500 mPa s, the emulsion stability was "x", and the coagulation property was "x". The results are shown in Table 5.
（比較例１０）
実施例１において、ペクチンの配合量を１．２質量％に変えた以外は、実施例１と全く同じ調製法を繰り返して半固形栄養組成物を得た。得られた半固形栄養組成物の熱量は１．５ｋｃａｌ／ｇ、浸透圧は４６１ｍＯｓｍ／Ｌ、ｐＨは３．８４、乳化安定性は「◎」、凝集性は「◎」であったが、粘度は３０，２００ｍＰａ・ｓであった。結果を表５に示す。
(Comparative Example 10)
A semi-solid nutritional composition was obtained by repeating the same preparation method as in Example 1, except that the amount of pectin was changed to 1.2% by mass. The calorific value of the obtained semi-solid nutritional composition was 1.5 kcal/g, the osmotic pressure was 461 mOsm/L, the pH was 3.84, the emulsion stability was "◎", the coagulation property was "◎", and the viscosity was 30,200 mPa s. The results are shown in Table 5.
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