JP7656399B2 - High calorie nutritional composition - Google Patents

Description

The present invention relates to a high-calorie nutritional composition for providing nutrients primarily orally or via a feeding tube.

In recent years, with the aging of the population, attention has been focused on high-calorie nutritional compositions to replenish nutrients that tend to be lacking in daily diets, and various nutritional supplements have been proposed and are commercially available (see, for example, Patent Document 1).

In particular, for elderly people who have a decreased appetite or swallowing disorders, it is necessary to ingest a small amount of a high-calorie nutritional composition to be able to replenish energy and obtain the three major nutrients in a balanced manner. Furthermore, from the perspective of improving quality of life (QOL), it is necessary for consumers who ingest a high-calorie nutritional composition to be able to enjoy eating it and for the quality of food to be improved.

However, when these nutritional compositions are made high in calories (especially when the protein concentration is high), it becomes difficult to lower the pH, so to make the nutritional composition acidic, a large amount of acid must be added, which increases the sourness and may make it difficult for recipients to enjoy the food.

JP 2015-107075 A

The object of the present invention is to provide a high-calorie nutritional composition that can adequately replenish energy by taking a small amount, can provide a balanced supply of the three major nutrients, and can be enjoyed by the consumer, thereby improving the quality of the food.

These objectives are achieved by the present invention as described below in (1) to (6).

(1) A high-calorie nutritional composition containing nutrients including protein, lipids, and carbohydrates, with a calorie content of 2.5 kcal/mL or more and 4.5 kcal/mL or less, and characterized in that the acidity (as citric acid) is 2.2% or less.

(2) A high-calorie nutritional composition according to (1) above, having a pH of 3.0 or more and 4.0 or less.

(3) The high-calorie nutritional composition according to (1) or (2) above, in which the protein content in the high-calorie nutritional composition is 5.0 g or more and 15.0 g or less per 50 mL.

(4) A high-calorie nutritional composition according to any one of (1) to (3) above, in which the lipid content in the high-calorie nutritional composition is 4.0 g or more and 15.0 g or less per 50 mL.

(5) The high-calorie nutritional composition according to any one of (1) to (4) above, wherein the carbohydrate content in the high-calorie nutritional composition is 12.5 g or more and 20.0 g or less per 50 mL.

(6) A package comprising the high-calorie nutritional composition described in any one of (1) to (5) above and a container filled with the high-calorie nutritional composition.

According to the high-calorie nutritional composition of the present invention, even by ingesting a small amount of the high-calorie nutritional composition, it is possible to sufficiently replenish energy and obtain the three major nutrients in a well-balanced manner.

In addition, high-calorie nutritional compositions with a pH of 3.0 or higher and 4.0 or lower taste sour, but by setting the acidity (as citric acid) to 2.2% or lower, consumers can enjoy the high-calorie nutritional composition while suppressing the sourness, thereby improving food quality.

Furthermore, in the package of the present invention, by filling the high-calorie nutritional composition of the present invention into a container, it is possible to realize a reduction in the size of the container, i.e., the package.

The high-calorie nutritional composition of the present invention will be described in detail below based on a preferred embodiment. The high-calorie nutritional composition of the present invention is characterized by containing proteins, lipids, and carbohydrates as nutrients, having a pH of 3.0 to 4.0, and having a calorie content of 2.5 kcal/g to 4.5 kcal/g. This allows sufficient energy to be replenished even by ingesting a small amount of the high-calorie nutritional composition, and allows the three major nutrients to be obtained in a balanced manner. In addition, by setting the acidity (as citric acid) to 2.2% or less in a high-calorie nutritional composition with a pH of 3.0 to 4.0, the consumer can enjoy the high-calorie nutritional composition while suppressing the sourness, thereby improving the quality of the food.

As described above, the high-calorie nutritional composition of the present invention contains, as nutrients (three major nutrients), protein, lipids, and carbohydrates, and has a calorie content of 2.5 kcal/g or more and 4.5 kcal/g or less.
The type and content of the nutrients are appropriately selected so that the pH is 3.0 to 4.0 kcal/g or less. The acidity (as citric acid) is set to 2.2% or less so that the ingestor can enjoy the high-calorie nutritional composition with a pH of 3.0 to 4.0. These nutrients will be described below in order.

The high-calorie nutritional composition is filled into the container, and as described above, in the present invention, the nutrients (the three major nutrients) are protein, lipids, and carbohydrates, and the calorie content is 2.5 kcal/mL or more and 4.5 kcal/mL or less.

These nutrients are explained below in order. Protein is included in high-calorie nutritional compositions as a nutrient (one of the three major nutrients) that provides a nitrogen source and amino acids.

The protein content in the high-calorie nutritional composition is preferably set to about 5.0 g to 15.0 g in 50 mL of the high-calorie nutritional composition, and when the pH is set to 3.0 to 4.0, it is set to about 5.0 g to 10.0 g. This allows a balanced intake of the three major nutrients, and the calorie content of the high-calorie nutritional composition can be set to 2.5 kcal/mL to 4.5 kcal/mL. Therefore, energy can be sufficiently replenished by ingesting a small amount of the high-calorie nutritional composition (40 mL to 60 mL).

In this specification, the term "protein" includes low molecular weight substances regardless of the degree of polymerization of amino acids, and includes not only proteins, but also amino acids and peptides that are the degradation products of proteins.

These proteins preferably include collagen peptides and whey proteins.

Whey protein is a mixture of globular proteins isolated from whey, the liquid that remains when milk coagulates, and is made up of soluble components found in milk.

For example, commercially available whey proteins can be used, such as WPC550 (Fonterra), Enlacto HG (Nippon Shinyaku Co., Ltd.), Enlacto CC (Nippon Shinyaku Co., Ltd.), PROGEL 800 (Nippon Shinyaku Co., Ltd.), Lacto Crystal (Nippon Shinyaku Co., Ltd.), WPI18855 (Fonterra), WPI18822 (Fonterra), WPI1895 (Fonterra), WPC392 (Fonterra), WPC80 (Fonterra), WPC7009 (Fonterra), WPC164 (Fonterra), WPC162 (Fonterra), WPC132 (Fonterra), and WPC472 (Fonterra).

Collagen peptides are collagen derived from animals (mainly pigs, chickens and fish) that has been hydrolyzed with enzymes or the like to reduce its molecular weight to a weight-average molecular weight of preferably 1,000 to 8,500, more preferably 1,000 to 5,000.

Examples of commercially available collagen peptides include collagen peptides derived from pigs, chickens, and fish, and specific examples include Well Collagen (manufactured by Nippon Shinyaku Co., Ltd.), SOLUGEL (manufactured by Nippon Pure Food Co., Ltd.), GELITA SOL NPE (manufactured by Nippi Co., Ltd.), GELITA SOL NPS (manufactured by Nippi Co., Ltd.), Marine Collagen NH (manufactured by Nippon Ham Foods Ltd.), which is derived from fish collagen, and C-LAP (manufactured by Nippon Ham Foods Ltd.), which is derived from chicken collagen.

It is preferable that the collagen peptide and whey protein are such that, when the whey protein weight content in the high-calorie nutritional composition is 1.0, the collagen peptide weight content is 1.0 or more and 26.0 or less. This allows the high-calorie nutritional composition to be one that can be ingested in small amounts to sufficiently replenish energy, while the three major nutrients, protein, lipid, and carbohydrate, are dispersed with excellent stability without separation, and are stabilized. In addition, if the collagen peptide weight content is less than 1.0, it may be difficult to replenish energy by ingesting a small amount of the high-calorie nutritional composition. Furthermore, if the collagen peptide weight content exceeds 26.0, the high-calorie nutritional composition will have a unique odor, acrid taste, bitter taste, or other unpleasant flavor, which will prevent the ingestor from enjoying the high-calorie nutritional composition and reduce the ingestor's appetite, which may lead to a decrease in quality of life (QOL).

The collagen peptide weight content is preferably 1.0 to 26.0, and more preferably 1.7 to 4.3, when the whey protein weight content is 1.0. This allows the high-calorie nutritional composition to be more stabilized.

The protein may include other proteins than collagen peptides and whey proteins, for example, known animal proteins and vegetable proteins other than collagen peptides and whey proteins can be used.

Examples of such proteins include proteins contained in milk, excluding whey protein, and soy protein.

More specifically, examples of ingredients made from milk include casein, caseinate, total milk protein (TMP), and milk protein concentrate (MPC), and examples of ingredients made from soybeans include soy protein, and one or more of these can be used in combination.

TMP, MPC, soy protein, etc. may be commercially available products, such as MPC80 (manufactured by Nippon Shinyaku Co., Ltd.), MPC80LR (manufactured by Nippon Shinyaku Co., Ltd.), casein magnesium S (manufactured by Nippon Shinyaku Co., Ltd.), casein potassium S (manufactured by Nippon Shinyaku Co., Ltd.), casein sodium CW (manufactured by Nippon Shinyaku Co., Ltd.), Prolina 900 (manufactured by Fuji Oil Co., Ltd.), Prolina 700 (manufactured by Fuji Oil Co., Ltd.), Prolina 800 (manufactured by Fuji Oil Co., Ltd.), New Fujipro 3000 (manufactured by Fuji Oil Co., Ltd.), and New Fujipro 1700N (manufactured by Fuji Oil Co., Ltd.).

Examples of amino acids include essential amino acids such as valine, leucine, isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan, and histidine, and non-essential amino acids such as glycine, alanine, serine, cysteine, asparagine, glutamine, proline, tyrosine, aspartic acid, glutamic acid, and arginine, and one or more of these can be used in combination.

These amino acids may be in the form of inorganic acid salts (e.g., hydrochlorides), organic acid salts (e.g., acetates), or esters that can be hydrolyzed in vivo (e.g., methyl esters).

Furthermore, examples of peptides include those in which two or more of the above-mentioned amino acids are polymerized via peptide bonds (amide bonds), and one or more of these can be used in combination. Such peptides may be dipeptides, tripeptides, oligopeptides (having approximately 10 amino acids), or polypeptides (having tens to hundreds of amino acids).

The peptides used may be proteins other than collagen that have been subjected to a process to reduce their molecular weight, such as soybean peptides, casein peptides, and whey peptides.

The proteins, amino acids, and peptides may be derived from flavors, etc.

Lipids are included in high-calorie nutritional compositions as they are a nutrient (one of the three major nutrients) that is a highly efficient source of energy.

The lipid content in the high-calorie nutritional composition is preferably set to about 4.0 g to 15.0 g in 50 mL of the high-calorie nutritional composition, and when the pH is set to 3.0 to 4.0, it is set to about 9.0 g to 12.5 g. This allows the three major nutrients to be obtained in a balanced manner, and the calorie content of the high-calorie nutritional composition can be set to 2.5 kcal/mL to 4.5 kcal/mL. Therefore, energy can be sufficiently replenished by taking a small amount of the high-calorie nutritional composition (40 mL to 60 mL). If the lipid content in the high-calorie nutritional composition is less than the lower limit, depending on the type of lipid, the function of the skin may be reduced. If the lipid content exceeds the upper limit, the lipid supply becomes excessive, and depending on the type of lipid, obesity may be induced.

There are no particular limitations on the lipids as long as they are ingestible by humans, and examples include saturated fatty acids, unsaturated fatty acids, vegetable oils, and animal fats and oils.

Examples of saturated fatty acids include caprylic acid, capric acid, lauric acid, palmitic acid, stearic acid, etc., and one or more of these can be used in combination.

Examples of unsaturated fatty acids include oleic acid, palmitoleic acid, linoleic acid, arachidonic acid, α-linolenic acid, etc., and one or more of these can be used in combination.

Examples of vegetable oils include coconut oil, corn oil, cottonseed oil, olive oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, safflower oil, sesame oil, soybean oil, sunflower oil, almond oil, cashew oil, hazelnut oil, macadamia nut oil, mongongo oil, pecan oil, pine nut oil, pistachio oil, walnut oil, gourd seed oil, buffalo pumpkin oil, pumpkin seed oil, watermelon seed oil, amaranth oil, apricot oil, apple oil, argan oil, avocado oil, babassu oil, moringa oil, Borneo oil, Cape chestnut oil, cocoa Examples of such oils include butter, carob oil, coffea palm oil, coriander seed oil, dika oil, linseed oil, grapeseed oil, hemp oil, kapok nut oil, lalemantia oil, marula oil, meadowfoam oil, mustard oil, nutmeg butter, okra oil, papaya oil, perilla oil, pequy oil, poppy seed oil, prune oil, quinoa oil, niger seed oil, rice oil, Royle oil, Sacha Inchi oil, camellia oil, thistle oil, tomato oil, wheat oil, perilla oil, germ oil, coconut oil, and peanut oil. One or more of these oils can be used in combination.

Examples of animal fats and oils include lard (pork fat) and beef fat, and one or more of these can be used in combination.

The lipids may be used alone or in combination of two or more. The lipids may also be derived from flavors, etc.

Carbohydrates are included in high-calorie nutritional compositions as nutrients (major nutrients) that provide simple sugars.

The carbohydrate content in the high-calorie nutritional composition is preferably set to about 12.5 g to 20.0 g in 50 mL of the high-calorie nutritional composition, and when the pH is set to 3.0 to 4.0, it is set to about 16.0 g to 20.0 g. This allows the three major nutrients to be obtained in a balanced manner, and the calorie content of the high-calorie nutritional composition can be set to 2.5 kcal/mL to 4.5 kcal/mL. Therefore, energy can be sufficiently replenished by taking a small amount of the high-calorie nutritional composition (40 mL to 60 mL), that is, by taking the high-calorie nutritional composition filled in a package. If the carbohydrate content in the high-calorie nutritional composition is less than the lower limit, depending on the type of carbohydrate, sufficient calorie may not be obtained. If the carbohydrate content exceeds the upper limit, the supply of carbohydrates becomes excessive, and depending on the type of carbohydrate, diabetes may be induced.

There are no particular limitations on carbohydrates, so long as they can be absorbed by the body and become a source of calories (energy), and examples of such carbohydrates include monosaccharides, disaccharides, and polysaccharides.

Examples of monosaccharides include glucose (grape sugar), fructose (fruit sugar), and galactose, and one or more of these may be used in combination.
Examples of disaccharides include sucrose (cane sugar), lactose (milk sugar), maltose (malt sugar), isomaltose, and trehalose.

Specific examples of polysaccharides include starch (amylose, amylopectin), dextrin, etc., and one or more of these can be used in combination, with dextrin being the most preferable.

Dextrin is a general term for a substance in which several α-glucose units are polymerized through glycosidic bonds, and can be obtained by hydrolyzing starch. Dextrin decomposes slowly in the small intestine and is absorbed slowly, which can prevent a sudden rise in blood sugar. In addition, the use of dextrin can reduce the osmotic pressure of high-calorie nutritional compositions, preventing osmotic diarrhea. As dextrin, either high molecular weight dextrin with a high degree of polymerization of α-glucose or low molecular weight dextrin with a low degree of polymerization of α-glucose can be used, but it is preferable to use high molecular weight dextrin that can reduce osmotic pressure more. Low molecular weight dextrin is also called maltodextrin, and is usually formed by polymerizing 3 to 5 α-glucose units.

This dextrin may be prepared by oneself or may be a commercially available product. When preparing dextrin, it can be prepared by hydrolyzing known starches, such as starches contained in corn, waxy corn, wheat, rice, waxy rice, waxy milo, beans (broad beans, mung beans, adzuki beans, etc.), potatoes, sweet potatoes, tapioca, etc., by known methods. On the other hand, examples of commercially available dextrins include TK-16 (manufactured by Matsutani Chemical Industry Co., Ltd.), Sandec #300 (manufactured by Sanwa Starch Co., Ltd.), Sandec #250 (manufactured by Sanwa Starch Co., Ltd.), Sandec #150 (manufactured by Sanwa Starch Co., Ltd.), etc.

The above-mentioned carbohydrates may be used alone or in a mixture of two or more kinds. The carbohydrates may also be derived from flavors, etc.

In addition, in the present invention, such carbohydrates preferably contain low molecular weight carbohydrates with a low degree of polymerization, i.e., monosaccharides, disaccharides, or low molecular weight polysaccharides such as low molecular weight dextrins. This increases the compatibility of carbohydrates in the high-calorie nutritional composition, so that the carbohydrates can be dissolved in the high-calorie nutritional composition even if the content of carbohydrates in the high-calorie nutritional composition is increased to within the above range. Therefore, the occurrence of carbohydrate aggregates or precipitates in the high-calorie nutritional composition can be appropriately suppressed or prevented, and the high-calorie nutritional composition can be one in which carbohydrates are uniformly dispersed.

The high-calorie nutritional composition may contain vitamins as nutrients in addition to the nutrients of protein, lipids, and carbohydrates (the three major nutrients) mentioned above.

Vitamins include, but are not limited to, various vitamins such as vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, niacin, pantothenic acid, vitamin B6, biotin, folic acid, vitamin B12, vitamin C, and carnitine, which may be used alone or in combination of two or more types.

The preferred content of each vitamin per 50 mL of high-calorie nutritional composition is as follows:

Vitamin A: preferably 0 to 1500 μg, more preferably 10 to 125 μg
Vitamin D: preferably 0.05 to 25 μg, more preferably 0.05 to 2.5 μg
Vitamin E: preferably 0.1 to 400 mg, more preferably 0.1 to 2.5 mg
Vitamin K: preferably 0.25 to 500 μg, more preferably 1 to 25 μg
Vitamin B1: preferably 0.005 to 5.0 mg, more preferably 0.05 to 1.5 mg
Vitamin B2: preferably 0.005 to 5.0 mg, more preferably 0.025 to 1.5 mg
Niacin: preferably 0.05 to 15 mg NE, more preferably 0.25 to 3 mg NE
Pantothenic acid: preferably 0.05 to 2.8 mg, more preferably 0.1 to 1.5 mg
Vitamin B6: preferably 0.005 to 3.0 mg, more preferably 0.05 to 1.5 mg
Biotin: preferably 0.05 to 50 μg, more preferably 0.5 to 10 μg
Folic acid: preferably 0.5 to 500 μg, more preferably 5 to 50 μg
Vitamin B12: preferably 0.005 to 5 μg, more preferably 0.1 to 1.5 μg
Vitamin C: preferably 0.5 to 100 mg, more preferably 2.5 to 50 mg
Carnitine: preferably 0.5 to 150 mg, more preferably 5 to 35 mg

The lower and upper limits of the preferred and more preferred ranges for each vitamin are inclusive.

The high-calorie nutritional composition may also contain minerals as nutrients in addition to the nutrients (the three major nutrients) of protein, lipids, and carbohydrates mentioned above.

Minerals are not particularly limited, and examples include various minerals such as sodium, potassium, calcium, phosphorus, and magnesium. These may be used alone or in combination of two or more types.

The preferred content of various minerals per 50 mL of high-calorie nutritional composition is as follows:

Sodium: preferably 25 to 150 mg, more preferably 50 to 95 mg
Calcium: preferably 5 to 100 mg, more preferably 15 to 50 mg
Phosphorus: preferably 0.5 to 175 mg, more preferably 12.5 to 75 mg
Magnesium: preferably 0.5 to 37.5 mg, more preferably 5 to 25 mg
Potassium: preferably 0.5 to 175 mg, more preferably 12.5 to 90 mg

The lower and upper limits of the preferred and more preferred ranges for each mineral are inclusive.

Furthermore, the high-calorie nutritional composition may contain trace elements as nutrients in addition to the nutrients of protein, lipid, and carbohydrate (the three major nutrients) mentioned above.

The trace elements are not particularly limited, and examples thereof include various trace elements such as iron, zinc, copper, chlorine, iodine, manganese, selenium, chromium, and molybdenum. These may be used alone or in combination of two or more kinds.

The preferred contents of various trace elements per 50 mL of high-calorie nutritional composition are as follows:

Iron: preferably 0.05 to 27.5 mg, more preferably 0.5 to 5.0 mg
Copper: preferably 0.005 to 0.5 mg, more preferably 0.03 to 0.3 mg
Chlorine: preferably 0.5 to 175 mg, more preferably 12.5 to 90 mg
Iodine: preferably 0.05 to 500 μg, more preferably 0.5 to 50 μg
Manganese: preferably 0.005 to 5.0 mg, more preferably 0.05 to 1.0 mg
Selenium: preferably 0.05 to 225 μg, more preferably 0.5 to 17.5 μg
Zinc: preferably 0.05 to 10 mg, more preferably 0.5 to 5 mg
Chromium: preferably 0.05 to 15 μg, more preferably 0.5 to 10 μg
Molybdenum: preferably 0.05 to 15 μg, more preferably 0.5 to 10 μg

The lower and upper limits of the preferred and more preferred ranges for each trace element are inclusive.

In the present invention, the high-calorie nutritional composition containing the above nutrients may have a calorie content of 2.5 kcal/mL to 4.5 kcal/mL, but is preferably 3.0 kcal/mL to 4.3 kcal/mL, and more preferably 3.5 kcal/mL to 4.1 kcal/mL when the pH is 3.0 to 4.0. If the calorie content in the high-calorie nutritional composition is less than 2.5 kcal/mL, a high calorie content cannot be ingested in a small volume. If the calorie content in the high-calorie nutritional composition exceeds 4.5 kcal/mL, it is difficult for the nutrients to dissolve. This allows sufficient energy to be replenished even by ingesting a small amount of the high-calorie nutritional composition (40 mL to 60 mL). In other words, the total amount of high-calorie nutritional composition (liquid diet) that an elderly person with a decreased appetite or swallowing disorder can obtain as a dietary supplement under the supervision of a third party such as a nurse or caregiver in a hospital or nursing facility is generally less than 100 mL. Therefore, by setting the calorie content of the high-calorie nutritional composition filled in the container at 40 mL to 60 mL within the above range, and further obtaining the high-calorie nutritional composition from the package as a nutritional supplement for the three meals of breakfast, lunch, and dinner, it is possible to obtain energy of 200 kcal to 1000 kcal, preferably 300 kcal to 900 kcal, and more preferably 400 kcal to 800 kcal. Therefore, by consuming the high-calorie nutritional composition for three meals, it is possible to satisfy the deficiency in the amount of energy that is desirable for the elderly to obtain in a day.

In addition, in the present invention, the high-calorie nutritional composition may have a viscosity at 25°C of 3,500 mPa·s or more and 22,000 mPa·s or less, but preferably 5,000 mPa·s or more and 20,000 mPa·s or less. If the viscosity of the high-calorie nutritional composition is less than the lower limit, reflux pneumonia or diarrhea may be induced. If the viscosity of the high-calorie nutritional composition exceeds the upper limit, the composition may become sticky when ingested. By setting the viscosity within this range, the viscosity of the high-calorie nutritional composition can be set within a range suitable for liquid food. Therefore, even if the high-calorie nutritional composition is ingested by an elderly person with a reduced appetite or a swallowing disorder, the high-calorie nutritional composition can be easily obtained (eaten) orally. In addition, the high-calorie nutritional composition can be easily obtained (eaten) orally by the ingestor by discharging it with one hand through an outlet provided in the container described later. Furthermore, in the high-calorie nutritional composition, the three major nutrients, protein, lipids, and carbohydrates, can be dispersed with excellent stability without separation, resulting in a stabilized high-calorie nutritional composition.

In the present invention, the pH is preferably 3.0 or more and 4.0 or less, and the acidity (as citric acid) is preferably 2.2% or less, and more preferably 1.9% or less.

If the pH of the high-calorie nutritional composition is less than 3.0, the sourness may be felt strongly and the flavor may be impaired. If the pH of the high-calorie nutritional composition is more than 4.0, the possibility of fungi and other microorganisms growing may increase, and the safety of the food may not be maintained. If the acidity (as citric acid) is more than 2.2%, the sourness may be felt strongly and the flavor may be impaired. In other words, these pH and acidity can stabilize the high-calorie nutritional composition for a long time, and when eating the high-calorie nutritional composition, the consumer can eat it without feeling a strong sourness.

This pH and acidity adjustment can be achieved using a pH adjuster and/or an acidulant.

The pH adjuster is not particularly limited, but may be citric acid, gluconic acid, malic acid, phytic acid, fumaric acid, succinic acid, potassium carbonate, sodium bicarbonate, carbon dioxide, lactic acid, sodium lactate, sodium citrate, adipic acid, etc. These pH adjusters may be used alone or in combination of two or more.

Examples of acidulants include, but are not limited to, acetic acid, citric acid, succinic acid, lactic acid, malic acid, tartaric acid, gluconic acid, phosphoric acid, phytic acid, fumaric acid, etc. These acidulants may be used alone or in combination of two or more.

Specific examples of pH adjusters and/or acidulants include citric acid alone, or a combination of citric acid with any one or more of phytic acid, gluconic acid, sodium fumarate, and malic acid.

Acidity (as citric acid) represents the amount of organic acids, such as citric acid, malic acid, phytic acid, and gluconic acid, contained in a high-calorie nutritional composition. It is measured by neutralizing with sodium hydroxide, converted to the amount of citric acid equivalent, and expressed as a mass percent concentration.

In addition, the high-calorie nutritional composition preferably contains an emulsifier in addition to the nutrients including the three major nutrients mentioned above.

This increases the compatibility of proteins, lipids, and carbohydrates in the high-calorie nutritional composition. Therefore, even if the contents of proteins, lipids, and carbohydrates in the high-calorie nutritional composition are each increased to within the above ranges, the proteins, lipids, and carbohydrates can be dissolved in the high-calorie nutritional composition. Therefore, the high-calorie nutritional composition can be one in which the proteins, lipids, and carbohydrates are uniformly dispersed and emulsified.

The emulsifier is not particularly limited, but examples thereof include organic acid monoglycerides, polyglycerol esters, sucrose fatty acid esters, sorbitan fatty acid esters, fatty acid esters such as propylene glycol fatty acid esters, polysorbates, polyglycerol condensed ricinoleates, diacylglycerol, waxes, sterol esters, phospholipids, etc., and one or more of these can be used in combination. Among them, it is preferable to include one of organic acid monoglycerides and polyglycerol esters, and it is more preferable to include both of them. In addition, when both organic acid monoglycerides and polyglycerol esters are included as emulsifiers, the content of these is preferably set to 0.25 g/50 mL or more and 0.75 g/50 mL or less, more preferably about 0.65 g/50 mL, for organic acid monoglycerides, and preferably set to 0.15 g/50 mL or more and 0.4 g/50 mL or less, more preferably about 0.35 g/50 mL, for polyglycerol esters, in the high-calorie nutritional composition. By selecting the above-mentioned emulsifier and setting the content as described above, the above-mentioned effect can be more significantly exhibited. In addition, when the organic acid monoglyceride in the high-calorie nutritional composition is less than 0.25 g/50 mL, the emulsion system may not be stable and the aqueous layer and the oil layer may separate depending on the type of nutrient contained in the high-calorie nutritional composition. When the organic acid monoglyceride in the high-calorie nutritional composition is more than 0.75 g/50 mL, the emulsion system may collapse due to the excess organic acid monoglyceride depending on the type of nutrient contained in the high-calorie nutritional composition. When the polyglycerin ester in the high-calorie nutritional composition is less than 0.15 g/50 mL, the emulsion system may not be stable and the aqueous layer and the oil layer may separate depending on the type of nutrient contained in the high-calorie nutritional composition. When the organic acid monoglyceride in the high-calorie nutritional composition is more than 0.4 g/50 mL, the emulsion system may collapse due to the excess organic acid monoglyceride depending on the type of nutrient contained in the high-calorie nutritional composition.

The organic acid monoglyceride is not particularly limited, and commercially available products can be used, for example, Poem W-60 (manufactured by Riken Vitamin Co., Ltd.), Poem G-002 (manufactured by Riken Vitamin Co., Ltd.), Poem B-10 (manufactured by Riken Vitamin Co., Ltd.), etc. The polyglycerol ester is also not particularly limited, and commercially available products can be used, for example, Poem J-0381V (manufactured by Riken Vitamin Co., Ltd.), Poem J-0281V (manufactured by Riken Vitamin Co., Ltd.), etc.

In addition, the high-calorie nutritional composition preferably contains fermented milk in addition to the nutrients including the three major nutrients mentioned above.

The high-calorie nutritional composition preferably contains high concentrations of protein, lipid and carbohydrate nutrients as described above, and because it is preferable to reduce the molecular weight of the protein and carbohydrate nutrients as described above, the high-calorie nutritional composition tends to have a unique odor, acrid taste, bitter taste, etc.

By making such a high-calorie nutritional composition contain fermented milk, it is possible to reduce unpleasant flavors such as a distinctive odor, harsh taste, and bitter taste. As a result, the appetite of the consumer who eats this high-calorie nutritional composition is improved.

The content of fermented milk in the high-calorie nutritional composition is preferably set to 0.5 g/50 mL or more and 1.5 g/50 mL or less, more preferably 0.65 g/50 mL or more and 0.9 g/50 mL or less. If the content of fermented milk in the high-calorie nutritional composition is less than the upper limit, depending on the type of nutrients contained in the high-calorie nutritional composition, the high-calorie nutritional composition may have a strong bitter taste and may lose its flavor. If the content of fermented milk in the high-calorie nutritional composition exceeds the lower limit, depending on the type of nutrients contained in the high-calorie nutritional composition, the high-calorie nutritional composition may have a strong sweet and sour taste and may lose its flavor. By setting the content of fermented milk within the above range, the above effect can be more significantly exhibited.

In this specification, fermented milk refers to milk or a substance containing an equivalent or greater amount of non-fat milk solids that has been fermented by the production of lactic acid using microorganisms such as lactic acid bacteria and yeast. Therefore, fermented milk is not particularly limited as long as it is derived from milk or a substance containing an equivalent or greater amount of non-fat milk solids and fermented. Examples of fermented milk include commercially available yogurt, as well as Hanepis JP-J (manufactured by Taiyo Fragrance Co., Ltd.), Fermented Milk FM-J (manufactured by Taiyo Fragrance Co., Ltd.), Unsweetened Fermented Milk Base (manufactured by Kyodo Nyugyo Co., Ltd.), and Sweetened Fermented Milk (manufactured by Kyodo Nyugyo Co., Ltd.).

Furthermore, the high calorie nutritional composition may contain flavors.

This further improves the flavor of the high-calorie nutritional composition, thereby increasing the appetite of the consumer who eats this high-calorie nutritional composition.

In this specification, "flavor" refers to something that is added to impart a scent or taste to a high-calorie nutritional composition, and examples of such things include those that are generally sold as "flavors," as well as those sold as "extracts," "powdered seasonings," "powdered flavorings," and "liquid flavorings." One or a combination of two or more of these can be used.

The content of the flavor in the high-calorie nutritional composition is preferably set to about 0.05 g to about 1.75 g, more preferably about 0.2 g to about 1.5 g, per 50 mL of the high-calorie nutritional composition. This allows the effect of adding a flavor to the high-calorie nutritional composition to be more pronounced.

In the high-calorie nutritional composition, the type of flavor is not particularly limited, but examples include vegetable soup flavors such as tomato flavor, fruit juice flavors such as apple flavor, yogurt flavor, Japanese-style dashi flavor (bonito, kelp), cream stew flavor, beef stew flavor, curry flavor, miso soup flavor, pork soup flavor, clam chowder flavor, and ramen flavor (miso, tonkotsu, soy sauce). Note that commercially available soup bases and powdered soups may be used as flavors.

The high-calorie nutritional composition may further contain functional ingredients such as polyglutamic acid, glucosamine, fucoidan, collagen, hyaluronic acid, dietary fiber, and oligosaccharides.

These functional ingredients exert various functions, such as promoting saliva secretion, promoting calcium absorption, moisturizing, eliminating Helicobacter pylori, protecting and promoting the repair of the gastric mucosa, improving endurance, lowering plasma cholesterol, improving blood sugar response, improving colon function, and preventing colon cancer.

Dietary fiber is not particularly limited, but examples thereof include insoluble dietary fiber such as cellulose, hemicellulose, lignin, insoluble pectin, chitin, chitosan, psyllium husk, and low molecular weight sodium alginate, and water-soluble dietary fiber such as water-soluble pectin, guar gum, konjac mannan, glucomannan, alginic acid, agar, chemically modified polysaccharides, polydextrose, resistant oligosaccharides, maltitol, inulin, carrageenan, wheat bran, resistant dextrin (e.g., Pine Fiber C (manufactured by Matsutani Chemical Industry Co., Ltd.)), and guar gum hydrolyzate. These may be used alone or in combination of two or more types. The content of dietary fiber in the high-calorie nutritional composition is appropriately adjusted depending on the subject to which the high-calorie nutritional composition is applied.

The high-calorie nutritional composition may further contain other known ingredients, such as health functional ingredients, food additives, stabilizers, etc.

Health functional ingredients are ingredients that exert a certain function on the living body when ingested.

Such health-promoting functional ingredients are not particularly limited, but examples include resistant oligosaccharides, sugar alcohols, calcium citrate malate (CCM) and casein phosphopeptides (CPP), chitosan, L-arabinose, guava leaf polyphenols, wheat albumin, fermented soybean extract, diacylglycerol, diacylglycerol plant sterols, soy isoflavones, milk basic protein, etc., and one or more of these can be used in combination.

Resistant oligosaccharides are compounds in which monosaccharides are linked together by glycosidic bonds, and are sugars that do not have as large a molecular weight as polysaccharides (approximately 300 to 3,000).

These resistant oligosaccharides cannot be broken down by human digestive enzymes, but those that can be broken down by human digestive enzymes are included in the carbohydrates mentioned above. By ingesting such resistant oligosaccharides, the intestinal regulating effect can be obtained.

Examples of resistant oligosaccharides include, but are not limited to, xylooligosaccharides, fructooligosaccharides, soybean oligosaccharides, isomaltooligosaccharides, lactose, galactooligosaccharides, and the like. These resistant oligosaccharides may be used alone or in combination of two or more. The content of resistant oligosaccharides in the high-calorie nutritional composition is adjusted as appropriate depending on the subject to which the high-calorie nutritional composition is applied.

Sugar alcohols are a type of sugar produced by reducing the carbonyl group of aldoses or ketoses, and are poorly absorbed into the body from the small intestine and do not easily become calories.

This sugar alcohol is not easily metabolized into acid by oral bacteria and can prevent the formation of plaque. This sugar alcohol is used as a low-calorie sweetener.

Examples of sugar alcohols include, but are not limited to, erythritol, maltitol, palatinose, etc. These sugar alcohols may be used alone or in combination of two or more. The content of sugar alcohol in the high-calorie nutritional composition is adjusted as appropriate depending on the subject to which the high-calorie nutritional composition is applied.

Calcium citrate malate (CCM) and casein phosphopeptide (CPP) have the function of promoting calcium absorption and bone formation. These CCMs and CPPs may be used alone or in combination of two or more. It is also preferable to use CCMs and CPPs in combination with calcium. The content of CCMs and CPPs in the high-calorie nutritional composition is adjusted appropriately depending on the subject to which the high-calorie nutritional composition is applied.

Food additives are used by adding, mixing, wetting or other methods to high-calorie nutritional compositions for the purpose of processing or preserving the high-calorie nutritional compositions.

In addition to being used for nutritional enhancement, food additives include, for example, zinc gluconate, copper gluconate, ascorbic acid 2-glucoside, cyclodextrin, preservatives, fungicides, antioxidants, colorants, masking agents, pH adjusters, acidulants, flavorings, and antifoaming agents.

Ascorbic acid 2-glucoside is a compound in which glucose is bound in an α-coordinate to the hydroxyl group at the second position of vitamin C (ascorbic acid), and is a vitamin C derivative that is more stable than regular vitamin C because it is not attacked by oxygen. Vitamin C can be efficiently absorbed by ascorbic acid 2-glucoside. The content of ascorbic acid 2-glucoside is adjusted appropriately depending on the subject to whom the high-calorie nutritional composition is applied.

Cyclodextrin is a cyclic oligosaccharide in which glucose is bonded by a glucosidic bond to form a ring structure. Cyclodextrin consisting of six glucose units is called α-cyclodextrin, that consisting of seven glucose units is called β-cyclodextrin, and that consisting of eight glucose units is called γ-cyclodextrin. Cyclodextrin has functions such as allergy suppression effects, blood sugar level rise suppression effects, and emulsification effects. Cyclodextrin may be used alone or in a mixture of two or more types. The amount of cyclodextrin is adjusted appropriately depending on the subject to whom the high-calorie nutritional composition is applied.

Antioxidants have the function of preventing deterioration due to oxidation. Antioxidants are not particularly limited, but examples thereof include ascorbic acid and its sodium salt, erythorbic acid and its sodium salt, etc. These antioxidants may be used alone or in combination of two or more.

Coloring agents have the function of making high-calorie nutritional compositions look beautiful. Examples of coloring agents include, but are not limited to, edible tar dyes (edible red No. 2, No. 3, No. 40, No. 102, No. 104, No. 105, and No. 106, edible blue No. 1 and No. 2, edible yellow No. 4 and No. 5, edible green No. 3, etc.), β-carotene, water-soluble annatto, chlorophyll derivatives (chlorophyll a, chlorophyll b, copper chlorophyll, copper sodium chlorophyllin, iron sodium chlorophyllin, etc.), riboflavin, ferric oxide, titanium dioxide, safflower yellow, cochineal color, gardenia yellow, turmeric color, red cabbage color, beet red, grape skin color, paprika color, caramel, etc. These coloring agents may be used alone or in combination of two or more.

Masking agents have the function of suppressing and concealing the unique harsh tastes and other characteristics of the raw materials in high-calorie nutritional compositions. Masking agents include, but are not limited to, saccharin and its sodium salt, xylitol, aspartame, sucralose, acesulfame potassium, dulcin, cyclamate (cyclamic acid), neotame, trehalose, erythritol, maltitol, palatinose, sorbitol, licorice extract, stevia, thaumatin, curculin, disodium ricyrrhizinate, and the like. These masking agents may be used alone or in combination of two or more.

The flavoring has the function of imparting flavor and odor to the high-calorie nutritional composition. Examples of the flavoring include, but are not limited to, acetophenone, α-amyl cinnamaldehyde, anisaldehyde, benzaldehyde, benzyl acetate, benzyl alcohol, cinnamaldehyde, cinnamic acid, citral, citronellal, citronellol, decanal, decanol, ethyl acetoacetate, ethyl cinnamate, ethyl decanoate, ethyl vanillin, eugenol, geraniol, isoamyl acetate, isoamyl butyrate, isoamyl phenylacetate, dl-menthol, l-menthol, methyl salicylate, piperonal, propionic acid, terpineol, vanillin, d-borneol, and the like. These flavorings may be used alone or in combination of two or more.

The stabilizer has the function of improving the texture of the high-calorie nutritional composition and contributing to the stabilization of the manufacturing process. As the stabilizer, a commonly used stabilizer can be used. Specific examples include agar, gelatin, cellulose, chitin, dextran, branched dextran, glycogen, inulin, mannan, glucomannan, xylan, pullulan, alginic acid, alginate, carboxymethylcellulose, hydroxypropylcellulose, cyclodextrin, furcellan, modified starch, carrageenan, pectin, locust bean gum, guar gum, guar gum hydrolysate, xanthan gum, tamarind gum, gum arabic, gellan gum, vegetable protein, vegetable protein hydrolysate, animal protein, animal protein hydrolysate, etc. These stabilizers may be used alone or in combination of two or more.

These can be commercially available products. For example, commercially available agar products include Ultra Instant Dissolve Agar UX-30, Ultra Instant Dissolve Agar UX-100, Ultra Instant Dissolve Agar UX-200, Ultra Agar AX-30, Ultra Agar AX-100, Ultra Agar AX-200, Ultra Agar BX-30, Ultra Agar BX-100, Ultra Agar BX-200, Ultra Agar Ina, and Ina Agar Calicokan (all manufactured by Ina Food Industry Co., Ltd.), and examples of commercially available pectin products include GENU Pectin YM-150-LJ, GENU Pectin YM-150-LJ-TF, GENU Pectin YM-115-H-J, GENU Pectin YM-115-LJ, GENU Pectin JM-150-J, GENU Pectin JMJ-J, GENU Pectin LM-105AS-J, GENU Pectin LM-101AS-JS-J, GENU Pectin LM-102AS-J, GENU Pectin LM-84AS, GENU Pectin LM-104AS-J, and GENU Pectin LM-104AS-FS-J (all manufactured by CP (Kelco)

The stabilizer can also function as dietary fiber as mentioned above. The amount of stabilizer contained is adjusted appropriately taking into consideration the texture, stability, etc.

Here, when the high-calorie nutritional composition contains dietary fiber and a stabilizer as functional ingredients, it is preferable that the composition contains agar. By containing agar in the high-calorie nutritional composition in this way, the composition can function as dietary fiber and a stabilizer, and the viscosity of the high-calorie nutritional composition at 25°C can be set relatively easily within the above-mentioned range, that is, from 3,500 mPa·s to 22,000 mPa·s, preferably from 5,000 mPa·s to 17,500 mPa·s.

In this case, the content of agar in the high-calorie nutritional composition is preferably 0.025 g to 0.16 g in 50 mL, and more preferably 0.06 g to 0.15 g in 50 mL. This allows the viscosity of the high-calorie nutritional composition at 25°C to be set more reliably within the aforementioned range.

Furthermore, when the high-calorie nutritional composition contains agar, it is preferable that the high-calorie nutritional composition contains carbohydrates (polysaccharides), dietary fiber, and pectin as a stabilizer. This allows the viscosity of the high-calorie nutritional composition at 25°C to be set more reliably within the above-mentioned range. In this case, the pectin content in the high-calorie nutritional composition is preferably set to 0.025 g to 0.15 g, more preferably 0.05 g to 0.1 g, per 50 mL. This allows the above-mentioned effects to be exerted more significantly.

Other additives include, for example, enzymes such as α-amylase, β-amylase, glucoamylase, glucose isomerase, trehalose-producing enzyme, trehalose-releasing enzyme, glutaminase, and yeast. The content of these other additives is adjusted appropriately depending on the subject to which the high-calorie nutritional composition is applied.

The high-calorie nutritional composition described above can be produced by known methods.

The high-calorie nutritional composition of the present invention can be commercialized, for example, by filling a container after continuous sterilization. In other words, the product can be commercialized by making a package (the package of the present invention) that has a continuously sterilized high-calorie nutritional composition and a container filled with this high-calorie nutritional composition.

The continuous sterilization method is not particularly limited, but examples include ultra-high temperature short time (UHT) sterilization, hot water sterilization, batch sterilization, and combinations of these.

The container into which the high-calorie nutritional composition is filled is not particularly limited, and any known container may be used. Examples of such containers include tetra packs, cart cans, glass containers, metal cans, aluminum pouches, and plastic containers. Of these, it is preferable to use aluminum pouches or plastic containers.

The high-calorie nutritional composition of the present invention has a filling volume of 40 mL to 60 mL, preferably 45 mL to 55 mL, specifically 50 mL. Therefore, for example, by consuming the high-calorie nutritional composition filled in a container in a package for three meals, breakfast, lunch, and dinner, it is possible to obtain 200 kcal to 1000 kcal of energy. Therefore, by consuming the high-calorie nutritional composition in a package for three meals, it is possible to satisfy the deficiency in the amount of energy that is desirable for an elderly person to obtain in a day.

Furthermore, as described above, the high-calorie nutritional composition can be used in liquid foods to be taken orally, and can also be used in enteral nutrients to be administered enterally via a PEG tube or the like.

The high-calorie nutritional composition and packaging of the present invention have been described above based on preferred embodiments, but the present invention is not limited to these. For example, the various nutrients contained in the high-calorie nutritional composition of the present invention can be replaced with any other nutrients that can exert a similar function, or any other nutrients having any function can be added.

The present invention will be specifically described below with reference to examples, but the present invention is not limited to these.
Example 1
The mixing method for 930 L is described below. The amounts of each ingredient are as shown in Table 1.

190 kg of mixing water was weighed out and heated to over 80°C in a water bath. Next, the following ingredients were thoroughly dissolved in order: antifoaming agent, iron citrate, agar, pectin, dextrin, potassium chloride, refined salt, collagen peptide, polyglycerol ester, zinc gluconate, copper gluconate, selenium-containing yeast, manganese-containing yeast, molybdenum-containing yeast, chromium-containing yeast, kelp minerals, sweetener, L-carnitine, fermented milk, and granulated sugar. The mixture was then cooled to 68°C and whey protein was added.

A dispersion of mixed vegetable oil, medium chain fatty acid, organic acid monoglyceride, fat-soluble vitamin mix, vitamin K2 oil, and flavoring was mixed into the solution at 68°C. Magnesium sulfate, tricalcium phosphate, citric acid (crystals), 50% phytic acid, 50% gluconic acid, water-soluble vitamin mix, vitamin C, and nicotinamide were then added in that order and stirred. Hot water was added until the total volume reached 930 L, and the mixture was dissolved and dispersed until it became homogeneous.

The resulting solution was homogenized and filled into aluminum pouches with straws (stoppers) so that each pouch contained 50 mL of the solution, and then sterilized at 90°C for 10 minutes. After the sterilization process, the pouches were cooled to produce packages filled with a high-calorie nutritional composition (high-concentration nutritional composition).

The nutritional composition obtained had a protein content of 7.0 g/50 mL (collagen peptide concentration of 5.0 g/50 mL, whey protein concentration of 2.0 g/50 mL), carbohydrate content of 18.7 g/50 mL, lipid content of 10.8 g/50 mL, and calorie content of 4.0 kcal/mL.

Next, the properties of the obtained nutritional composition were observed and various physical properties were evaluated. The evaluation methods were as follows.

(1) Uniformity: After filtering through a 50-mesh sieve, the residue status of the sample was visually inspected and evaluated according to the following criteria.

◎: No residue ×: Residue present

(2) pH: The nutritional composition was left to stand at 25°C for 24 hours, and then the pH was measured using a pH meter METTLER TOLEDO MP220 (manufactured by METTLER TOLEDO).

(3) Stability: Approximately 50 mL of the nutritional composition was placed in a 50 mL centrifuge tube, allowed to stand, and then observed and evaluated according to the following criteria.

◎: No separation ○: Slight separation due to water syneresis is observed ×: Separation into two layers due to water syneresis or agar clumping occurs

(4) Acidity (as citric acid): Acidity (as citric acid) was measured by neutralization titration method.

(5) Sourness: Five in-house sensory panelists, both male and female, aged between 30 and 60 years old, evaluated the sourness they perceived when eating the nutritional composition according to the following three-level evaluation criteria.

◎: The acidity is about the same as commercially available grapefruit juice, with a moderate acidity and easy to eat. 〇: The acidity is about the same as commercially available vinegar drink, with a slight acidity but easy to eat. ×: The acidity is about the same as commercially available 100% concentrated lemon juice, with a strong acidity and making it difficult to eat as is.

The obtained nutritional composition had a uniformity of "◎", a pH of 3.8, a stability of "◎", an acidity of 1.9%, and a sour taste of "◎". The results are shown in Table 2.

Example 2
In Example 2, the nutritional composition was obtained by repeating the same preparation method as in Example 1, except that the citric acid (crystal) content was changed to 4.84 kg/930 L, the phytic acid 50% content was changed to 6.60 kg/930 L, the gluconic acid 50% content was changed to 2.64 kg/930 L, the monosodium fumarate content was changed to 1.54 kg/930 L, and the malic acid content was changed to 0 (no content). The nutritional composition obtained had a calorific value of 4.0 kcal/mL, a uniformity of "◎", a pH of 3.8, a stability of "◎", an acidity of 1.7%, and a sourness of "◎". The results are shown in Table 2.

Example 3
In Example 3, the nutritional composition was obtained by repeating the same preparation method as in Example 1, except that the amount of citric acid (crystal) was changed to 6.05 kg/930 L, the amount of 50% phytic acid was changed to 9.57 kg/930 L, the amount of 50% gluconic acid was changed to 0 (no gluconic acid), the amount of monosodium fumarate was changed to 1.54 kg/930 L, and the amount of malic acid was changed to 3.63 kg/930 L. The calorific value of the obtained nutritional composition was 4.0 kcal/mL, the uniformity was "◎", the pH was 3.8, the stability was "◎", the acidity was 1.8%, and the sourness was "◎". The results are shown in Table 2.

Example 4
In Example 4, the nutritional composition was obtained by repeating the same preparation method as in Example 1, except that the amount of citric acid (crystal) was changed to 12.1 kg/930 L, the amount of phytic acid 50% was changed to 0 (no addition), the amount of gluconic acid 50% was changed to 0 (no addition), the amount of monosodium fumarate was changed to 0 (no addition), and the amount of malic acid was changed to 7.26 kg/930 L. The calorific value of the obtained nutritional composition was 4.0 kcal/mL, the uniformity was "◎", the pH was 3.7, the stability was "◎", the acidity was 2.1%, and the sourness was "◯". The results are shown in Table 3.

Example 5
In Example 5, the nutritional composition was obtained by repeating the same preparation method as in Example 1, except that the amount of citric acid (crystal) was changed to 12.1 kg/930 L, the amount of phytic acid 50% was changed to 0 (no addition), the amount of gluconic acid 50% was changed to 0 (no addition), the amount of monosodium fumarate was changed to 1.54 kg/930 L, and the amount of malic acid was changed to 7.26 kg/930 L. The calorific value of the obtained nutritional composition was 4.0 kcal/mL, the uniformity was "◎", the pH was 3.7, the stability was "◎", the acidity was 2.2%, and the sourness was "◯". The results are shown in Table 3.

(Comparative Example 1)
In Comparative Example 1, the nutritional composition was obtained by repeating the same preparation method as in Example 1, except that the amount of citric acid (crystal) was changed to 20.5 kg/930 L, the amount of phytic acid 50% was changed to 0 (no addition), the amount of gluconic acid 50% was changed to 0 (no addition), the amount of monosodium fumarate was changed to 0 (no addition), and the amount of malic acid was changed to 0 (no addition). The calorific value of the obtained nutritional composition was 4.0 kcal/mL, the uniformity was "◎", the pH was 3.7, the stability was "◎", the acidity was 2.3%, and the sourness was "×". The results are shown in Table 3.

As is clear from the above, in high-calorie nutritional compositions with a pH of 3.0 to 4.0, in each Example, compared to each Comparative Example, when the acidity (as citric acid) was 2.2% or less, the sourness was suppressed and the consumer was able to enjoy the composition.

Claims (6)

A high-calorie nutritional composition containing nutrients including protein, lipid, and carbohydrate, with a calorie content of 2.5 kcal/mL or more and 4.5 kcal/mL or less, characterized in that the acidity (as citric acid) is 1.9 % or less , and the composition contains citric acid and phytic acid . The high-calorie nutritional composition according to claim 1, having a pH of 3.0 or more and 4.0 or less. The high-calorie nutritional composition according to claim 1 or 2, wherein the protein content in the high-calorie nutritional composition is 5.0 g or more and 15.0 g or less per 50 mL. The high-calorie nutritional composition according to any one of claims 1 to 3, wherein the lipid content in the high-calorie nutritional composition is 4.0 g or more and 15.0 g or less per 50 mL. The high-calorie nutritional composition according to any one of claims 1 to 4, wherein the carbohydrate content in the high-calorie nutritional composition is 12.5 g or more and 20.0 g or less per 50 mL. A package comprising the high-calorie nutritional composition according to any one of claims 1 to 5 and a container filled with the high-calorie nutritional composition.