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viscous nutritional composition

A nutritional composition and a technology for the composition are applied in the directions of active ingredients of iodine compounds, medical preparations containing active ingredients, food science, etc., can solve the problems such as no records or hints of water-absorbing dietary fibers, etc., achieve easy administration through tubes, Easy to prepare, easy to prepare effects

Active Publication Date: 2017-06-13
MEIJI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the preparation example of paragraph [0025] of this document, it is recorded that dietary fiber is used as a raw material, but there is no specific record of what kind of substance this dietary fiber is.
In addition, in this document, there is no description or hint about water-absorbent dietary fiber

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0097] In the preparation of the nutritional composition of the present invention, heat treatment or heat sterilization is performed. The heat sterilization conditions can adopt the sterilization conditions of common food, and heat sterilization can be carried out using conventional devices. For example, sterilization at 62°C to 65°C for 30 minutes, 72°C or higher for 15 seconds or more, 72°C or higher for 15 minutes or more, or 120 to 150°C for 1 to 5 seconds, or 121 to 124°C for 5 to 20 minutes , sterilization at 105 to 140° C., retort (heating under pressure) sterilization, high-pressure steam sterilization, etc., but are not limited to these examples. Heat sterilization is preferably performed under pressure. Sterilization can be performed by heat sterilization, and the viscosity of the nutritional composition can be increased at the same time. In this specification, sterilization and sterilization can be used in the same meaning. In addition, pressure cooking steriliza...

Embodiment 1

[0111] Embodiment 1 Thickener Addition Effect on Composition Viscosity

[0112] For the nutritional composition, a thickener was added to a certain amount of water-absorbing dietary fiber and emulsifier and its ratio was changed to investigate the effect of the added amount of the thickener on the viscosity of the composition. Stir and mix the raw materials according to the compounding table in Table 1, blend various nutritional compositions (preparation examples 1-3), carry out the homogenization treatment under the homogenization treatment pressure condition of 50~60 ℃ and 20MPa, then in 50 The homogenization treatment is carried out under the conditions of ~60°C and a homogenization treatment pressure of 30MPa. The actual value measured at 20° C. using a densitometer was recorded as the specific gravity. After measuring the viscosity of the nutritional composition [before retort sterilization], the nutritional composition was filled in a container and sealed, and retort st...

Embodiment 2

[0120] Example 2 Effect of Homogenization Treatment Pressure on Composition Viscosity, etc.

[0121] A certain amount of thickener and emulsifier was added to the nutritional composition, and the homogenization treatment was carried out by changing the homogenization treatment pressure, and the influence of the homogenization treatment pressure on the viscosity of the composition was investigated. Stir and mix the raw materials according to the formula in Table 2, prepare the nutritional composition (Preparation Example 4), and perform homogenization treatment at 50-60° C. and a homogenization treatment pressure of 20, 40 or 60 MPa. The actual value measured at 20° C. using a densitometer was recorded as the specific gravity. Then, the nutritional composition is filled in the container and sealed, and the pressure cooking sterilization is carried out under the condition of 121-123.5° C. for 5-20 minutes. The nutritional composition after retort sterilization was stored at 15° C...

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Abstract

In order to provide a liquid food that can be used in drip treatments and has a more physiologically desirable viscosity than a liquid food with extremely low viscosity, a nutritional composition is provided by using water-absorbing dietary fiber and starch that has not been subjected to gelatinization. The viscosity of the nutritional composition is maintained during a simple manufacturing process involving steps from preparing raw materials to filling containers with the nutritional composition, and said nutritional composition has a viscosity that is suitable for flexible containers with an outlet used for intubation administration by drip, or oral administration, after being treated by heat.

Description

technical field [0001] The present invention relates to a viscous nutritional composition. More specifically, the present invention relates to a nutritional composition having a physiologically preferable viscosity and a viscosity usable for producing liquid food. Background technique [0002] It is known that in the gastroesophageal tube administration method of direct administration to the stomach, low-viscosity liquid liquid food becomes the cause of gastroesophageal reflux. ) method of semi-solid liquid food. Trials of such administration methods have actually increased the number of cases in which symptoms have been improved, and people have gradually realized that administering liquids directly into the stomach is not a physiologically preferable idea. [0003] On the other hand, in the case of using only high-viscosity semi-solid liquid food, the natural dripping method which is a conventional method cannot be applied, and it is necessary to administer the drug thro...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/21A23L29/212A23L29/206A23L29/262
CPCA23L29/212A23L33/21A23L33/40A23V2002/00A23V2250/5116A61K33/18A61K45/06
Inventor 外山义雄
Owner MEIJI CO LTD
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