JP4352354B2 - Solid instant jelly mix - Google Patents

Description

  The present invention relates to a solid instant jelly mix characterized by containing sodium alginate and specific amounts of neutral insoluble / slightly soluble calcium salt and neutral soluble calcium salt. Specifically, it is an instant jelly mix suitable for hydration for those who have difficulty swallowing and for taking medicines, etc., which can be dispersed, dissolved and quickly gelled in cold water at room temperature. Regarding jelly mix. The jelly obtained by using this instant jelly mix has low adhesion to the oral cavity and pharynx and good bolus formation, and is suitable for hydration of persons with difficulty in swallowing and for taking medicines.

  As the elderly population has increased, so-called mastication / swallowing difficulties have been increasing, which have difficulties in the intake of food and drink. People with difficulty in chewing / swallowing may chew solid foods finely, or chewed solids (bodies), powders of drugs, water, etc., due to nerve damage or muscle weakness involved in chewing / swallowing Some liquids cannot be swallowed well. Especially for those who have difficulty swallowing, bolus, powder and liquid may not enter the stomach or intestine and may flow into the trachea (aspiration). Such aspiration is one of the most common causes of death in the elderly. It is easy to cause pneumonia. In particular, water essential for human life support activities can usually be easily consumed as drinking water or tea, but in the case of those who have difficulty swallowing, there is a life-related risk of aspiration.

  On the other hand, supplementary foods that prevent aspiration by appropriately gelling or thickening foods that tend to cause aspiration and reducing the passage speed of the pharyngeal phase have been studied. However, many supplementary foods that allow foods to gelate properly need to be heated at the time of preparation, cannot be prepared in a short time, require equipment for heating, etc., and can be prepared at the bedside etc. In addition, there is a possibility of causing burns and the like during cooking, and it cannot be said that convenience and safety are necessarily high. On the other hand, since it is necessary to constantly take in water every day, there is an urgent need to develop a means that allows a person with difficulty in swallowing to take water easily and safely.

  A ready-to-use hydration jelly for people with difficulty in swallowing is also on the market, but it is heavy to carry for the elderly (many people with difficulty swallowing) at all times. Is limited. Furthermore, since the physical properties (food texture) cannot be arbitrarily adjusted according to the degree of failure, there is a problem of lack of versatility.

  Once gelled, swallowing is not always easy. Particularly important in terms of texture is adhesion to the oral cavity and pharynx. Those with difficulty in chewing / swallowing have a reduced function of feeding the bolus from the pharynx to the esophagus due to muscle weakness and the like, and especially food with high adhesion cannot pass through the pharyngeal phase smoothly. Therefore, it is important that there is little adhesion to the oral cavity or pharynx so that the bolus does not stick to the pharynx when swallowed. On the other hand, in order to facilitate hydration of persons with difficulty in swallowing, various methods have been studied and disclosed from both aspects of workability (operability) and texture. Specifically, a quality improver for starchy foods that combines amylase and thickening polysaccharides (gellan gum, sodium alginate or carrageenan) or agar to give high physical properties suitable for eating and swallowing (patented) Reference 1), a paste added to food for people with difficulty in chewing or swallowing to prevent aspiration, gellan gum with a cation content of 6.0% by weight or less as the main ingredient, and hydrated in cold water Used in the past (Patent Document 2), which is also a paste added to the food of persons with difficulty in chewing / swallowing to prevent aspiration, and at least one selected from gellan gum, carrageenan, sodium alginate, etc. The paste (patent document 3) etc. characterized by containing are disclosed.

  However, Patent Document 1 relates to a quality improving agent for starchy foods, and does not disclose any technique for easily taking water or the like for hydration. Patent Document 2 hydrates to cold water. However, there is no description that sodium alginate is used. In Patent Document 3, sodium alginate is listed as an example of a paste that can be used. However, in the examples, a formulation using sodium alginate is not disclosed, and a sodium alginate and a specific calcium salt are used. There is no description or suggestion about a method for preparing a jelly for persons with difficulty in swallowing that is excellent in workability (operability) and texture. In addition, in the above-mentioned technology, heating is necessary for dissolving the thickening polysaccharide / paste, and even if heating is not required, hydration / swelling is slow in cold water at room temperature, and the desired technology can be obtained in a short time. Physical properties and texture could not be imparted, and further improvement in workability (operability) was necessary. In addition, since it has high adhesion to the oral cavity and pharynx and tends to stick to the throat and esophagus when swallowed, improvement in texture was also necessary.

  On the other hand, as a technique using alginic acid and various calcium salts, instant gelled powder for shaking (Patent Document 4) containing sodium alginate and tricalcium phosphate, alginate, salt for supplying calcium ion, and chelating agent A gelling agent comprising a sodium alginate-containing solution and a calcium salt-containing solution separately packaged (Patent Document 6), and a neutral containing alginic acid There is a gel food base (Patent Document 7). Patent Document 8 discloses a gelled powder characterized by containing sodium alginate and anhydrous dicalcium phosphate, and Patent Document 9 discloses a kit for coagulating liquid food for swallowing. And a swallowing supplement comprising a solution containing sodium alginate and a calcium solution is disclosed.

  However, Patent Documents 4 to 9 focus on the solubility of calcium salts and do not teach anything about combining calcium salts having different solubilities at a specific blending ratio. Patent Document 5 exemplifies that a raw material capable of supplying calcium ions may be any of soluble, insoluble or sparingly soluble calcium salts, and various calcium salts. One or more of them are exemplified. In the examples, anhydrous calcium phosphate and calcium hydrogen phosphate dihydrate, which are insoluble or hardly soluble at pH 6 or higher, and calcium lactate, which is soluble calcium, are described. Each is used alone. Similarly, Patent Document 9 includes calcium chloride, calcium acetate, fermented L-type calcium acetate, synthetic calcium lactate, calcium gluconate, primary calcium phosphate, calcium malate, etc. as “calcium” used in the calcium solution. It is described that one or more of various calcium salts can be used. However, in the examples of Patent Document 9, calcium salts are used alone, and calcium having different solubilities as well as neutral insoluble / slightly soluble calcium salts and neutral soluble calcium salts in combination with specific amounts. There is no specific description of using a salt in combination.

  When jelly is prepared using the insoluble or hardly soluble calcium salt used in Examples of Patent Documents 5 and 8, it takes time to elute calcium ions, so the gelation speed is slow and the preparation takes time. There was a problem. Furthermore, since the gel strength increases over time, it has been difficult to handle for those who have difficulty in chewing / swallowing and their caregivers, such as limited time for gel strength suitable for eating by those who have difficulty chewing / swallowing. On the other hand, when a jelly is prepared using a soluble calcium salt described in Patent Document 5 or the like, it is difficult to prepare a uniform gel because a partial gel is rapidly formed.

  In addition, since the technology described in Patent Documents 4 and 6 has two preparations, a production line corresponding to the preparation of two preparations is necessary, and individual packaging is necessary at the time of manufacture. And its caregivers need to double open when preparing instant jelly, which is inconvenient. Similarly, the gelling agents and food bases described in Patent Documents 6 and 7 are in liquid form, but the solution form gelling agent increases the amount required for food as compared to powdered products. Therefore, the capacity of the final jelly tends to increase, and it is not convenient because it is bulky to carry. In addition, since the liquid gelling agent has a high water content, it is necessary to consider the prevention of bacterial growth. Furthermore, the technique disclosed in Patent Document 9 is a technique using LM pectin as a main agent, and when an alginate is used alone, a uniform gel cannot be prepared.

JP 2007-228834 A Japanese Patent No. 3524359 JP 2003-265140 A JP 2007-151545 A Japanese Patent Application Laid-Open No. 08-154601 JP 2006-333803 A JP 2005-160384 A JP 2003-79325 A JP 2000-325041 A

  Since sodium alginate dissolves in a liquid food at room temperature in a solid state and reacts with calcium salt to form a gel, it can be a base for an instant gelling agent in that the cooling for forming the gel is insoluble. However, when preparing a gel using sodium alginate, if the gel formation rate is too fast, it becomes uneven and rough, and conversely if the gel formation rate is too slow, it takes time to prepare. It lacks convenience not only for those with difficulty in swallowing but also for their caregivers.

  In the present invention, a solid instant gelling agent capable of preparing a jelly suitable for eating by a person with difficulty in swallowing easily and quickly at the bedside without having special cooking facilities for the person having difficulty in swallowing or the caregiver thereof The purpose is to provide.

  In view of such a situation, the present inventor conducted intensive studies to solve the above problems, and as a result, in addition to sodium alginate, different, such as neutral insoluble / slightly soluble calcium salt and neutral soluble calcium salt Combined use of a calcium salt with solubility at a specific blending ratio makes it possible to add water to room temperature water and tea in a very simple manufacturing process and in a short time, with physical properties suitable for dysphagia patients and for taking drugs. The inventors have found that a jelly-like food can be prepared and have completed the present invention. That is, the present invention relates to a solid instant jelly mix and jelly listed in the following items 1 to 7.

Item 1. A solid instant jelly mix comprising the following (1) to (4):
(1) sodium alginate,
(2) A neutral insoluble and hardly soluble calcium salt and a neutral soluble calcium salt are contained, and the content of the neutral soluble calcium salt with respect to 1 part by mass of the neutral insoluble and hardly soluble calcium salt is 0.05 to 2. 5 parts by mass,
(3) 0.01-10 parts by mass of the total calcium salt (in terms of anhydride) of the neutral insoluble / slightly soluble calcium salt and neutral soluble calcium salt with respect to 1 part by mass of alginic acid,
(4) Chelating agents and acids.
Item 2. One or two neutral insoluble / slightly soluble calcium salts selected from the group consisting of calcium monohydrogen phosphate, tricalcium phosphate, calcium citrate, calcium carbonate, calcined calcium, uncalcined calcium and hydrates thereof Item 2. The solid instant jelly mix according to Item 1, which is a seed or more.
Item 3. Item 3. The solid instant jelly mix according to Item 1 or 2, wherein the neutral soluble calcium salt is calcium chloride and / or calcium lactate (including hydrate).
Item 4. A neutral insoluble, sparingly soluble calcium salt is calcium hydrogen phosphate (including hydrates), the neutral soluble calcium salt is calcium chloride and / or calcium lactate (including hydrates), Item 4. The solid instant jelly mix according to any one of Items 1 to 3.
Item 5 . Item 5. The solid instant jelly mix according to any one of Items 1 to 4 , further comprising at least one selected from the group consisting of xanthan gum, guar gum and carrageenan.
Item 6 . Item 6. The solid instant jelly mix according to any one of items 1 to 5 , wherein the instant jelly mix is an instant jelly mix for swallowing / care food.

Furthermore, this invention relates to the manufacturing method of the instant jelly of claim | item 7 using the said solid instant jelly mix;
Item 7 . Item 7. A method for producing an instant jelly, comprising adding the solid instant jelly mix according to any one of items 1 to 6 to a liquid food.

  Conventionally, supplementary foods for those with difficulty in swallowing, which required a heat treatment step and a cooling step, can be prepared in a very simple process and in a short time. In detail, simply adding and stirring the solid instant jelly mix of the present invention to liquid foods such as water and tea at room temperature, and easily dispersing and dissolving without causing lumps, physical properties suitable for swallowing, In particular, it is possible to prepare a jelly with low adhesion to the oral cavity and pharynx. For example, the solid instant jelly mix of the present invention is added to beverages such as water and tea, stirred under gentle stirring conditions such as hand stirring, and left to stand for about 3 minutes, without requiring heating or cooling, and oral cavity A hydration jelly that has low adhesion to the pharynx, is excellent in bolus formation, and has physical properties and texture suitable for swallowing can be easily prepared. Furthermore, the instant jelly mix according to the present invention is easy to carry in a solid form such as powder, granule, tablet form, etc., and is excellent in convenience. It can be adjusted, and the person with difficulty in swallowing and the caregiver can prepare the optimum jelly according to the degree of dysphagia. Moreover, since the instant jelly mix of this invention is solid, it is excellent also in preservability compared with the jelly mix of a liquid form. Furthermore, the jelly prepared using the solid instant jelly mix of the present invention is excellent in flavor release.

  The solid instant jelly mix in the present invention contains sodium alginate, neutral insoluble and hardly soluble calcium salt, and neutral soluble calcium salt, and neutral soluble calcium with respect to 1 part by weight of neutral insoluble and hardly soluble calcium salt. The salt content is 0.05 to 2.5 parts by mass.

  As the sodium alginate used in the present invention, those usually used as food additives can be used. Specifically, it is used as a food additive for the purpose of thickening, gelling, stabilizing, etc., and it is a polysaccharide obtained by converting alginic acid, a polysaccharide extracted from brown algae such as kombu, seaweed, and hijiki, into a sodium salt. . Alginic acid is a linear polysaccharide composed of two types of uronic acids. The structural units (monomers) of alginic acid are β-D-mannuronic acid (M) and α-L-guluronic acid (G). Sodium alginate dissolves in cold water and easily ion-exchanges with divalent cations such as calcium to form a gel, but it contains β-D-mannuronic acid (M) and α-L-guluronic acid (G). The gelation characteristics vary depending on the M / G ratio indicating the ratio. In general, the higher the M / G ratio (ie, M rich), the more flexible and supple texture gel is formed, and the lower the M / G ratio (ie, G rich), the harder and brittle food. Form a feeling gel. As the sodium alginate used in the present invention, any M / G ratio can be used depending on the physical properties and texture required for the final jelly, but preferably the M / G ratio is about 0.5 to 1. A thing can be used suitably. Such sodium alginate is commercially available, for example, “Gel-up [TM] J-4191”, “Gel-up [TM] J-4357”, and “Gel-up” manufactured by San-Ei Gen FFI Co., Ltd. [Trademark] J-4358 ”.

  The sodium alginate used in the present invention may be blended in the instant jelly mix so as to be 0.01 to 10 parts by mass, preferably 0.05 to 5 parts by mass with respect to 100 parts by mass of the jelly as the final food. preferable. If the amount of sodium alginate added is less than the above range, the liquid food cannot be sufficiently gelled. If the amount added is too large, it is difficult to prepare a uniform gel, and the prepared jelly is difficult to swallow and is brittle. It is not preferable because it gives a texture.

  The neutral insoluble / slightly soluble calcium salt used in the present invention is a calcium salt that does not easily dissolve in water, and has a neutral range (pH 5.0 to 9.0) and a solubility in water at 20 ° C. of 200 mg / 100 g. It means less than that in water, and it is not particularly limited as long as it has such solubility, so long as it is usually used as a food additive. Specifically, calcium monohydrogen phosphate, calcium citrate, calcined (urchin shell, shell, bone, reef-building coral, milky, eggshell) calcium, unfired (shell, bone, coral, nacre, eggshell) calcium , Calcium carbonate, and hydrates thereof can be selected from one or more. Preferred is calcium monohydrogen phosphate and / or calcium citrate, and more preferred is calcium monohydrogen phosphate. In addition, although calcium monohydrogen phosphate may use either a hydrate or an anhydride, it is preferable to use a hydrate.

  The neutral soluble calcium salt is a calcium salt that dissolves easily in water in a neutral range (pH 5.0 to 9.0). Specifically, the solubility in water at 20 ° C. is 3000 mg / 100 g moisture. It is not particularly limited as long as it is medium or higher, and any material that is usually used as a food additive may be used. As the neutral soluble calcium salt, for example, calcium lactate, calcium chloride, calcium gluconate (including hydrates thereof) can be used, and in the present invention, these may be used alone or in combination as appropriate. it can. Preferably it is calcium lactate. In addition, although calcium lactate may use either a hydrate or an anhydride, it is preferable to use a hydrate.

  Usually, neutral soluble calcium salt dissolves immediately in water or the like. Therefore, when an aqueous solution containing the neutral soluble calcium salt is prepared and sodium alginate is added thereto to make it gel instantly (for example, artificial It is often used when a coating gel is formed instantly. On the other hand, neutral insoluble and sparingly soluble calcium salts are often used in the case where a calcium gel is gradually supplied to alginic acid by using it together with an organic acid, and a uniform gel is prepared over time. Therefore, it has not been considered to dare to use calcium salts having different solubilities so far because of their conflicting uses. In fact, the technology disclosed in the past is a technology using a combination of neutral soluble calcium salt and sodium alginate, or a technology using a combination of neutral insoluble / slightly soluble calcium salt and sodium alginate. No attempt has been made to use salt together. Among these prior arts, in the present invention, the two kinds of calcium salts having different solubilities have a neutral soluble calcium salt content of 0.05 to 2 with respect to 1 part by weight of the neutral insoluble / hardly soluble calcium salt. The present invention was completed by finding that a jelly having physical properties suitable for eating by persons with difficulty in swallowing can be prepared in a short time by using in combination at a specific blending ratio of .5 parts by mass.

  In this invention, 0.05-2.5 mass parts of neutral soluble calcium salt is used with respect to 1 mass part of neutral insoluble and hardly soluble calcium salt. Here, when the content of the neutral soluble calcium salt with respect to 1 part by mass of the neutral insoluble and hardly soluble calcium salt is less than 0.05 parts by mass, the gel itself cannot be formed, or it takes a long time to form the gel, Does not serve as an instant jelly mix. On the other hand, when the content of the neutral soluble calcium salt with respect to 1 part by mass of the neutral insoluble / slightly soluble calcium salt exceeds 2.5 parts by mass, a partial gel is rapidly formed and a uniform gel cannot be formed. .

  In particular, when the pH of the jelly, which is the final food, is acidic with a pH of 3 or more and less than 5, the content of calcium salt in the instant jelly mix is neutral soluble with respect to 1 part by weight of the neutral insoluble / slightly soluble calcium salt. More preferably, the calcium salt is 0.05 to 1.5 parts by mass. More preferably, the neutral soluble calcium salt is 0.1 to 1.5 parts by mass with respect to 1 part by mass of the neutral insoluble and hardly soluble calcium salt. On the other hand, when the pH of the jelly of the final food is neutral from 5 to 7, the neutral soluble calcium salt is 0.75 to 2.5 mass per 1 mass part of the neutral insoluble / hardly soluble calcium salt. Is more preferable. More preferably, the neutral soluble calcium salt is 0.8 to 2 parts by mass with respect to 1 part by mass of the neutral insoluble and hardly soluble calcium salt.

  In the instant jelly mix according to the present invention, the neutral insoluble / slightly soluble calcium salt and the neutral soluble calcium salt are added in an amount of 0.01 to 10 mass of total calcium salt (anhydrous equivalent) with respect to 1 part by mass of alginic acid. Part, preferably 0.05 to 5 parts by mass. If the amount of calcium salt added to sodium alginate is less than 0.01 parts by mass, a gel cannot be formed to the extent that the effects of the present invention can be sufficiently obtained, and if the proportion of calcium salt exceeds 10 parts by mass, it is not suitable for swallowing. It has a hard and brittle texture, which is undesirable in either case.

  The solid instant jelly mix of the present invention is not particularly limited as long as it finally contains sodium alginate, neutral insoluble / slightly soluble calcium salt and neutral soluble calcium salt, and can be prepared by various methods. Is possible. Moreover, the solid form referred to in the instant jelly mix of the present invention includes various forms such as powder, granule, solid, and semi-solid. Preferably it is a powder or a granular form. These are light and excellent in portability as compared with the liquid form instant jelly mix, and are excellent in preservability without breeding bacteria due to low moisture content.

  Specific examples of the method for preparing the solid instant jelly mix of the present invention include: (1) Powdering sodium alginate, neutral insoluble / slightly soluble calcium salt and neutral soluble calcium salt using a ribbon mixer or a V blender. (2) Mixing with powder, compressing with a press and compressing into tablets, (3) Mixing with powder, granulating, granulating and using Etc. Above all, it is preferable to prepare using the method according to (3) because the dispersion and solubility are improved. Also, add neutral insoluble / slightly soluble calcium salt to water, etc., then add sodium arginate, neutral soluble calcium salt, and instant jelly mix containing acid, and mix in solution It can also be used as a form.

  The instant jelly mix of the present invention is used in combination with one or more selected from the group consisting of xanthan gum, guar gum and carrageenan in addition to the above-mentioned sodium alginate, neutral insoluble / slightly soluble calcium salt and neutral soluble calcium salt. be able to. By using these thickening polysaccharides together, it is possible to improve the bolus formation (feeling of unity at the time of eating) and to prepare a jelly that is excellent for eating by persons with difficulty in chewing / swallowing.

  The xanthan gum in the present invention is a fermented polysaccharide produced by Xanthomonas campesrtis. Xanthan gum has β-1,4-D-glucan as the main chain skeleton, and side chains consisting of α-D-mannose, β-D-glucuronic acid, and β-D-mannose every other glucose molecule in the main chain. In some cases, the mannose bound to the main chain is acetylated at the C6 position, and the terminal mannose is acetal-bonded to pyruvic acid. In the present invention, xanthan gum having an acetyl group content lower than usual or containing no acetyl group, and xanthan gum having a lower pyruvic acid content than usual or containing no pyruvic acid can also be used. As commercially available xanthan gum products, for example, “Bistop [trademark] D-3000-C” manufactured by San-Ei Gen FFI Co., Ltd. can be mentioned.

  As addition amount of the xanthan gum of this invention, 1-100 mass parts with respect to 100 mass parts of sodium alginate, More preferably, 5-50 mass parts is desirable. This is because if the amount of xanthan gum is too small, a sufficient effect of improving the formation of a bolus cannot be obtained, and if it is increased, the adherence of the obtained jelly to the oral cavity and pharynx increases and the flavor release also deteriorates.

  The guar gum in the present invention is a polysaccharide made from legume seeds as a raw material, and D-galactose is α-1,6-linked as a side chain to the main chain skeleton of β-1,4-D-mannan. It belongs to so-called galactomannans, and the constituent sugar ratio is mannose: galactose = 2: 1 (average). As a commercially available guar gum product, for example, “Bistop [trademark] D-2029” manufactured by San-Ei Gen FFI Co., Ltd. can be mentioned.

  As addition amount of the guar gum of this invention, 1-100 mass parts with respect to 100 mass parts of sodium alginate, More preferably, 5-50 mass parts is desirable. If the amount of guar gum is too small, a sufficient effect of improving the formation of the bolus cannot be obtained. If the amount of guar gum is increased, the adhesiveness of the obtained jelly to the oral cavity and pharynx is improved, and the flavor release is also deteriorated.

  Carrageenan is a natural polymer substance extracted and purified from red algae seaweed, and is a polysaccharide mainly composed of galactose and 3,6 anhydrogalactose having a molecular weight of 100,000 to 500,000. The half ester sulfate group in the molecule is unique to carrageenan that is not found in other natural gums. In general, those commercially available as carrageenan include iota type, kappa type and lambda type. Basically, the combinations of the three components shown in the following formula 1 and their ratios and the metal ions to be bound are: Depending on the type, various carrageenan preparations are on the market.

  In the present invention, any carrageenan can be used. Among them, among the carrageenans, lambda carrageenan (Chemical Formula 1 lower stage), and kappa carrageenan (Chemical Formula 1 upper stage) in the molecular structure of iota carrageenan (Chemical Formula 1 middle stage). It is preferable to use kappa 2 carrageenan (κ2 carrageenan) characterized by having a part of the structure. As a commercially available carrageenan product, for example, “Carrageenin CSL-2 (F)” manufactured by San-Ei Gen FFI Co., Ltd. can be mentioned. As addition amount of the carrageenan of this invention, 1-75 mass parts with respect to 100 mass parts of sodium alginate, More preferably, 3-50 mass parts is desirable. If the amount of carrageenan is too small, a sufficient effect of improving the formation of a bolus cannot be obtained.

  In the present invention, it is preferable to use an acid. As the acid of the present invention, any acid that works as an acid when dissolved in water and is usually used as a food additive can be used in the range of use. Examples of the acid include citric acid, sodium citrate, potassium citrate, gluconic acid, sodium gluconate, potassium gluconate, glucono delta lactone, monosodium succinate, disodium succinate, glacial acetic acid, sodium acetate, DL -Tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, sodium lactate, fumaric acid, DL-malic acid, sodium malate, metaphosphates and the like. Preferably, it is at least one selected from the group consisting of citric acid, gluconic acid, glucono delta lactone and DL-malic acid. The amount of acid added is preferably such that the pH is 1 to 6, preferably 3 to 6, when the instant jelly mix is added to the liquid food. By adjusting the type and amount of acid, the release of neutral insoluble and sparingly soluble calcium (solubility in water and liquid foods) in the instant jelly mix is controlled, and the speed of gelation and the texture of the jelly are adjusted. It is possible.

  In the present invention, in addition to sodium alginate, neutral insoluble / slightly soluble calcium salt and neutral soluble calcium salt, a chelating agent is used in combination in order to form a more uniform gel suitable for eating by those who have difficulty chewing or swallowing It is preferable to do. Examples of chelating agents include various organic acid salts such as trisodium citrate and sodium gluconate, and inorganic acid salts such as sodium polyphosphate, sodium metaphosphate, sodium pyrophosphate, and trisodium phosphate. Although a chelating agent can be suitably adjusted also according to the kind of calcium salt to be used, 0.01-10 mass parts can be illustrated as a suitable addition amount in instant jelly mix.

  The addition amount with respect to the liquid foodstuff of the solid instant jelly mix of this invention can be arbitrarily adjusted according to the physical property and food texture of the jelly calculated | required. As an example, when water is gelled, 2 to 20 g of the instant jelly mix of the present invention is added to 100 ml of water, and the mixture is stirred for about 30 seconds and stirred for about 3 minutes. Instant jelly can be obtained. Moreover, the instant jelly mix of this invention turns into jelly which has the physical property suitable for swallowing, and food texture by adding to liquid food. Examples of liquid foods include water (mineral water, tap water), tea and the like, and it is preferable to use water, preferably soft water which has a low calcium content and does not affect gelation. In addition, the jelly prepared using the instant jelly mix of the present invention is not only used as a jelly for hydration and nutrition, but also as an auxiliary agent (oblate jelly, etc.) when taking medicine or Chinese medicine. It can be preferably used.

  In addition to the above components, the instant jelly mix of the present invention includes sugars, sweeteners, high-intensity sweeteners, milk ingredients, thickening polysaccharides (pastes) widely used in the field of foods, Foaming materials, acidulants, seasonings, neutralizers, caramels, pigments, fragrances, fruit juices, purees, preservatives, extracts, Chinese medicine powders and drugs, pH adjusters, liquor, dietary fiber, iron and zinc Elements, vitamins, other minerals, jelly beads, fruits cut into several mm squares, citrus fruits, etc. can be optionally added as long as the effects of the present invention are not impaired.

  Examples of sugars include sugars such as sucrose, isomerized sugar, lactose, maltose, glucose, fructose, invert sugar, starch syrup, powdered starch syrup, reduced malt starch syrup, trehalose, palatinose, D-xylose, oligosaccharides; xylitol, sorbitol, Examples thereof include sugar alcohols such as maltitol, erythritol, and lactitol. Examples of the high-intensity sweetener include sucralose, aspartame, acesulfame potassium and the like.

  The content of the present invention will be specifically described using the following examples and comparative examples, but the present invention is not limited to these. Unless otherwise specified, “part” means “part by mass” and “%” means mass%. Those marked with “*” in the text indicate that they are registered trademarks of San-Ei Gen FFI Co., Ltd., and those marked with “*” in the text indicate that they are registered trademarks of San-Ei Gen FFI Co., Ltd.

Experimental Example 1 Preparation of instant jelly (1)
The instant jelly mixes of Example 1 and Comparative Examples 1 to 3 were prepared according to the formulation shown in Table 1 (unit: parts by mass). Specifically, the gum part (sodium alginate, LM-pectin, agar, gelatin) and dextrin in the instant jelly mix and 250 g of deionized water as a binder liquid with respect to 500 g of the powder mixture using a fluid bed granulator. The gum part (granular product) was prepared by spraying and granulating. According to the formulation shown in Table 1, the prepared gum part (granular product) is mixed with sugar, citric acid, trisodium citrate, calcium monohydrogen phosphate, calcium lactate, vitamin C, and powdered lemon flavor to form a solid. Instant jelly mixes were prepared (Example 1, Comparative Examples 1 to 3).

Note 1) Calcium monohydrogen phosphate dihydrate was used.
Note 2) Calcium lactate pentahydrate was used.

  Instant jelly was prepared using the instant jelly mix of Example 1 and Comparative Examples 1 to 3, and the appearance, texture, hardness and adhesion of the instant jelly after 10 minutes were evaluated. Specifically, 90 ml of ion-exchanged water adjusted to 20 ° C. was weighed into a 200 ml beaker, and 10 g of the instant jelly mixes of Example 1 and Comparative Examples 1 to 3 were added while stirring with a spatula. After stirring for 30 seconds with a spatula (about 4 rotations / second), the container (pudding cup, diameter about 6 cm, height about 4 cm, capacity 90 ml) was filled and allowed to stand at 20 ° C. for 10 minutes to prepare an instant jelly. . Hardness (gel strength) is measured using a texture analyzer in accordance with the method for measuring foods for special needs of the Ministry of Health, Labor and Welfare “Food for the elderly”, plunger: cylindrical shape with a diameter of 20 mm, compression speed: 10 mm / second, clearance: Performed at 5 mm. Similarly, the adhesion was measured in accordance with the measurement method for the special-purpose food “food for the elderly” of the Ministry of Health, Labor and Welfare. In detail, it measured by twice continuous compression by TPA using the texture analyzer. TPA was performed with a plunger: a cylindrical shape with a diameter of 20 mm, a compression speed: 10 mm / second, and a clearance: 5 mm. The results are shown in Table 2.

  As shown in the results of Table 2, in Comparative Examples 2 and 3 using agar and gelatin, the function as an instant gelling agent was not exhibited and gelation could not be performed. In addition, Comparative Example 1 using LM pectin had a texture that sticked to the mouth and had a poor flavor release. On the other hand, Example 1 of the present invention did not stick to the mouth, had a fresh texture, and was suitable for swallowing. Furthermore, the flavor release was also good.

Experimental Example 2 Preparation of instant jelly (2)
An instant jelly mix was prepared according to the recipe in Table 3. In detail, the sodium alginate preparation was granulated by spraying 150 g of deionized water as a binder liquid onto 500 g of the powder mixture using a fluidized bed granulator (sodium alginate granules). A solid instant jelly mix was prepared by mixing powdered sugar, citric acid, trisodium citrate, calcium monohydrogen phosphate, calcium lactate and dextrin according to the formulation shown in Table 3 for the prepared sodium alginate granules. (Examples 2-4, Comparative Examples 4-5).

Note 3) A preparation containing sodium alginate (a preparation containing sodium alginate 6.1%, trisodium citrate 4.8%, sucrose 5.1% and dextrin 84%) was used.

  Using the instant jelly mixes of Examples 2 to 4 and Comparative Examples 4 to 5, instant jelly was prepared, and the presence or absence of gelation of the instant jelly after 10 minutes, adhesion and food mass formation (easy to be consolidated) evaluated. Specifically, 90 ml of ion-exchanged water adjusted to 20 ° C. was weighed into a 200 ml beaker, and 10 g of the instant jelly mixes of Examples 2 to 4 and Comparative Examples 4 to 5 were added while stirring with a spatula. After stirring for 30 seconds with a spatula (about 4 revolutions / second), a container (pudding cup, diameter about 6 cm, height about 4 cm, capacity 90 ml) was filled to prepare an instant jelly. Adhesion was measured by the same method as in Experimental Example 1. The results are shown in Table 4.

<Evaluation criteria>
Presence / absence of gelation: A case where a uniform gel was formed was evaluated as 一部, a case where a part of the gel was formed was evaluated as Δ, and a case where a gel was not formed was evaluated as ×.
Bolus forming property: Evaluation was made in five stages of +++>++>+>±> − (no bolus forming property) in order from the one having good bolus forming property and easy to swallow.

  From Table 4, instant jelly mix containing 0.125 to 1.25 parts by mass of neutral soluble calcium salt and 1 part by mass of sodium alginate and neutral insoluble / insoluble calcium salt (Examples 2 to 4) ) Can be prepared by adding it to water and stirring it under weak stirring conditions such as hand stirring, so that sodium alginate dissolves without damaging it, and can stand for 1 to 4 minutes to prepare a uniform gel. It was. Furthermore, the adhesiveness was as small as 189 to 239 N / m, the bolus formation was good, and the physical properties were suitable for eating by persons with difficulty in chewing / swallowing (Examples 2 to 4). On the other hand, Comparative Example 4 using only a neutral slightly soluble / insoluble calcium salt as the calcium salt was a viscous liquid, and the jelly itself could not be prepared. Further, the amount of neutral soluble calcium salt added was large with respect to neutral hardly soluble / insoluble calcium salt (neutral neutral soluble calcium salt 3.125 mass with respect to 1 part by mass of neutral hardly soluble / insoluble calcium salt). Part) In Comparative Example 5, a gel layer containing bubbles was formed only on the upper part, and the gel was extremely non-uniform.

Experimental Example 3 Preparation of instant jelly (3)
An instant jelly mix was prepared according to the recipe in Table 5. Specifically, the sodium alginate preparation was granulated by spraying 150 g of deionized water as a binder liquid on 500 g of the powder mixture using a fluidized bed granulator. A solid instant jelly mix was prepared by powder-mixing powdered sugar, glucono delta lactone, calcium monohydrogen phosphate, calcium lactate and dextrin according to the formulation shown in Table 5 for the prepared sodium alginate granules (Examples) 5-7, Comparative Examples 6-7).

  Using the instant jelly mixes of Examples 5 to 7 and Comparative Examples 6 to 7, instant jelly was prepared, and the presence or absence of gelation of the instant jelly after 10 minutes, adhesion and food mass formation (easy to be consolidated) evaluated. Specifically, 90 ml of ion-exchanged water adjusted to 20 ° C. was weighed into a 200 ml beaker, and 10 g of the instant jelly mixes of Examples 5 to 7 and Comparative Examples 6 to 7 were added while stirring with a spatula. After stirring for 30 seconds with a spatula (about 4 revolutions / second), a container (pudding cup, diameter about 6 cm, height about 4 cm, capacity 90 ml) was filled to prepare an instant jelly. The adhesion was measured by the same method as in Experimental Example 1 for a jelly that was allowed to stand at 20 ° C. for 10 minutes after filling the container. The results are shown in Table 6.

  From Table 6, an instant jelly mix containing 0.8 to 2 parts by weight of neutral soluble calcium salt and 1 part by weight of sodium alginate and neutral hardly soluble or insoluble calcium salt is added to water. Only by stirring under weak stirring conditions such as stirring, sodium alginate was dissolved without becoming lumps, and a uniform gel could be prepared only by standing for about 2 to 5 minutes. Furthermore, the adhesion was as small as 154 N / m or less, the bolus formation was good, and it had physical properties suitable for eating by persons with difficulty in chewing / swallowing (Examples 5 to 7). On the other hand, Comparative Example 6 using only a neutral hardly soluble / insoluble calcium salt as the calcium salt only thickened, and the jelly itself could not be prepared. Moreover, there was much addition amount of neutral soluble calcium salt with respect to neutral slightly soluble / insoluble calcium salt (3 mass parts of neutral soluble calcium salt with respect to 1 mass part of neutral hardly soluble / insoluble calcium salt). In Comparative Example 7, a gel layer containing bubbles was formed only on the upper part, and the gel was extremely nonuniform. From the above, it can be seen that the balance of the addition amount of the neutral insoluble / slightly soluble calcium salt and the neutral soluble calcium salt is important.

Experimental Example 4 Preparation of instant jelly (4)
According to the formulation shown in Table 7, instant jelly mixes of Examples 8 to 9 were prepared. Specifically, the sodium alginate preparation was granulated by spraying 150 g of deionized water as a binder liquid on 500 g of the powder mixture using a fluidized bed granulator. A solid instant jelly mix was prepared by mixing powdered sugar, citric acid, trisodium citrate, calcium monohydrogen phosphate, calcium lactate and dextrin according to the formulation shown in Table 7 for the prepared sodium alginate granules. (Examples 8-9).

  Using the instant jelly mixes of Examples 8 to 9, instant jelly was prepared, and the presence or absence of gelation of the instant jelly after 10 minutes, adhesion, and food mass formation (easiness to be consolidated) were evaluated. Specifically, 90 ml of ion-exchanged water adjusted to 20 ° C. was weighed into a 200 ml beaker, and 10 g of the instant jelly mixes of Examples 8 to 9 were added while stirring with a spatula. After stirring for 30 seconds with a spatula (about 4 revolutions / second), a container (pudding cup, diameter about 6 cm, height about 4 cm, capacity 90 ml) was filled to prepare an instant jelly. The adhesion was measured by the same method as in Experimental Example 1 for a jelly that was allowed to stand at 20 ° C. for 10 minutes after filling the container. The results are shown in Table 8.

  From Table 8, instant jelly mix containing 0.1 to 0.5 parts by mass of neutral soluble calcium salt and 1 part by mass of sodium alginate and neutral insoluble / insoluble calcium salt (Examples 8 and 9) ) Can be prepared by adding it to water and stirring it under weak stirring conditions such as hand stirring, so that sodium alginate dissolves without damaging it, and can stand for 1 to 4 minutes to prepare a uniform gel. It was. Furthermore, the adhesiveness was as small as 251 N / m or less, the bolus formation was good, and it had physical properties suitable for eating by persons with difficulty in chewing / swallowing.

Experimental Example 5 Preparation of instant jelly (5)
In addition to sodium alginate, various thickening polysaccharides (xanthan gum, guar gum, carrageenan (lambda type)) were used together to prepare an instant jelly mix. Specifically, the raw materials are mixed with powder according to the formulation shown in Table 9, and using a fluidized bed granulator, granulated by spraying 150 g of deionized water as a binder liquid onto 500 g of the powder mixture, and solid instant A jelly mix (granular product) was prepared (Examples 10 to 16).

Note 4) Bistop * D-3000-C *
Note 5) Bistop * D-2029 *
Note 6) Carrageenan CLS-2 *

  Using the instant jelly mixes of Examples 10-16, instant jelly was prepared and evaluated for the appearance, bolus formation and flavor release of the instant jelly after 10 minutes. Specifically, 90 ml of ion-exchanged water adjusted to 20 ° C. was weighed into a 200 ml beaker, and 10 g of the instant jelly mix of Examples 10 to 16 was added while stirring with a spatula. After stirring for 30 seconds with a spatula (about 4 revolutions / second), the container was filled and instant jelly was prepared. After filling the container, sensory evaluation was performed on the three items of appearance of instant jelly when left to stand at 20 ° C. for 10 minutes, bolus formation, and flavor release. The results are shown in Table 10.

<Evaluation criteria>
Appearance: Evaluation was performed in five stages from +++++>++++>+++>++> + in terms of appearance.
Bodid formation: From the one with good formation, the evaluation was made in 5 grades: +++++>++++>+++>++> +.
Flavor release: Evaluation was made in five steps from +++++>++++>+++>++> + from the flavor release good.

  As shown in the results of Table 10, all the jellys prepared using the instant gelling agents of Examples 10 to 16 were excellent in appearance, bolus formation and flavor release. Among them, Example 10 was a colorless and transparent, good flavor release, almost no adhesion to the oral cavity and pharynx, and a texture suitable for those with difficulty swallowing. In Examples 11 to 16, although the appearance and flavor release are superior to Example 10, the formation of the bolus is further improved compared to Example 10, and the optimal physical properties for eating by those who have difficulty swallowing Had.

Experimental Example 6 Preparation of instant jelly (6)
According to the formulation shown in Table 11, instant jelly mixes of Example 17 and Example 18 were prepared. Specifically, the sodium alginate preparation was granulated by spraying 150 g of deionized water as a binder liquid on 500 g of the powder mixture using a fluidized bed granulator. According to the formulation shown in Table 11, the prepared sodium alginate granules are powdered sugar, citric acid, trisodium citrate, calcium monohydrogen phosphate, calcium lactate, sucralose, powdered apple flavor, Chinese medicine powder, vitamin mix, dextrin and powder Solid instant jelly mixes were prepared by mixing (Examples 17 to 18).

Note 7) Vitamin mix (32% for vitamin C, 4% for niacin, 2% for pantothenic acid, 3% for α-tocopherol, 0.4% for vitamin B1, 0.5% for pyridoxine, 0. 4%, 0.2% as vitamin A, 0.09% as folic acid, 0.002% as vitamin D, 0.001% as vitamin B12, and 57.4% dextrin).

  Instant jelly was prepared using the instant jelly mix of Examples 17 and 18, and the texture of the instant jelly after 10 minutes was evaluated. Specifically, 90 ml of ion-exchanged water adjusted to 20 ° C. was weighed into a 200 ml beaker, and 10 g of the instant jelly mixes of Examples 17 and 18 were added while stirring with a spatula. After stirring for 30 seconds with a spatula (about 4 revolutions / second), the container was filled and instant jelly was prepared. After filling into the container, sensory evaluation was performed by paying attention to the texture of instant jelly when left at 20 ° C. for 10 minutes.

  In both Examples 17 and 18, there was almost no adhesion to the oral cavity or pharynx, and the formation of the bolus was good, and it was an instant jelly with a texture suitable for eating by those with difficulty swallowing. Furthermore, it was easy to drink without worrying about the taste unique to Kampo powder and vitamins.

Experimental Example 7 Preparation of instant jelly (7)
An instant jelly mix of Example 19 was prepared according to the formulation shown in Table 12. Specifically, the sodium alginate preparation was granulated by spraying 150 g of deionized water as a binder liquid on 500 g of the powder mixture using a fluidized bed granulator. According to the formulation shown in Table 12, the prepared sodium alginate granule was mixed with powdered sugar, citric acid, trisodium citrate, calcium monohydrogen phosphate, calcium lactate, sucralose, powdered apple flavor and dextrin to form a solid An instant jelly mix (Example 19) was prepared.

Using the instant jelly mix of Example 19, two parts of instant jelly were prepared, and the use as an auxiliary agent (oblate jelly) when taking medicines and Chinese medicine was examined. Specifically, 90 ml of ion-exchanged water adjusted to 20 ° C. was weighed into a 200 ml beaker, and 10 g of the instant jelly mix of Example 19 was added while stirring with a spatula. After stirring for 30 seconds with a spatula (about 4 revolutions / second), the container was filled to prepare 2 parts of instant jelly. After filling into the container, each instant jelly that was allowed to stand at 20 ° C. for 10 minutes was added with 1 g (Example 21) of Kampo powder 1.2 g (Example 20) and vitamin mix ^{Note 7)} , and stirred to crash jelly. An instant jelly was obtained.

  Both the instant jelly of Example 20 and Example 21 have almost no adhesion to the oral cavity and pharynx, and have a bolus forming property that is easy to swallow even for people with difficulty in chewing, and have physical properties suitable for those with difficulty in swallowing It was an instant jelly. In addition, by using the instant jelly of the present invention (Example 19), it was possible to ingest Kampo and vitamins without scattering the powder and without worrying about the taste unique to Kampo powder and vitamins. (Examples 20 and 21). As described above, the instant jelly of the present invention is suitable for use as an auxiliary agent (oblate jelly, etc.) when taking medicine or Chinese medicine, in addition to applications such as hydration.

Without going through a special manufacturing process such as heating or cooling, jelly-like foods such as hydration jelly and wafer jelly for those with difficulty in swallowing can be prepared in a very short time of several minutes.

Claims (7)

A solid instant jelly mix comprising the following (1) to (4):
(1) sodium alginate,
(2) A neutral insoluble / slightly soluble calcium salt and a neutral soluble calcium salt are contained, and the content of the neutral soluble calcium salt with respect to 1 part by mass of the neutral insoluble / slightly soluble calcium salt is 0.05-2. 5 parts by mass,
(3) 0.01-10 parts by mass of the total calcium salt (in terms of anhydride) of the above neutral insoluble / slightly soluble calcium salt and neutral soluble calcium salt with respect to 1 part by mass of alginic acid,
(4) Chelating agents and acids. One or two neutral insoluble / slightly soluble calcium salts selected from the group consisting of calcium monohydrogen phosphate, tricalcium phosphate, calcium citrate, calcium carbonate, calcined calcium, uncalcined calcium and hydrates thereof The solid instant jelly mix according to claim 1, which is a seed or more. The solid instant jelly mix according to claim 1 or 2, wherein the neutral soluble calcium salt is calcium chloride and / or calcium lactate (including a hydrate). A neutral insoluble, sparingly soluble calcium salt is calcium hydrogen phosphate (including hydrates), the neutral soluble calcium salt is calcium chloride and / or calcium lactate (including hydrates), The solid instant jelly mix according to any one of claims 1 to 3. Furthermore, the solid instant jelly mix in any one of Claims 1-4 containing 1 or more types chosen from the group which consists of a xanthan gum, guar gum, and carrageenan. The solid jelly mix according to any one of claims 1 to 5 , wherein the instant jelly mix is a swallowing / nursing care food instant jelly mix. A method for producing an instant jelly, comprising adding the solid instant jelly mix according to any one of claims 1 to 6 to a liquid food.