JP2002272391A - Gel-like food - Google Patents
Gel-like foodInfo
- Publication number
- JP2002272391A JP2002272391A JP2001083885A JP2001083885A JP2002272391A JP 2002272391 A JP2002272391 A JP 2002272391A JP 2001083885 A JP2001083885 A JP 2001083885A JP 2001083885 A JP2001083885 A JP 2001083885A JP 2002272391 A JP2002272391 A JP 2002272391A
- Authority
- JP
- Japan
- Prior art keywords
- gel
- food
- present
- less
- hardness
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、口腔内衛生の維持
・改善、及び嚥下性に優れたゲル状食品に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a gel food having excellent oral hygiene and good swallowability.
【０００２】[0002]
【従来の技術】口腔内衛生は、日常の生活において必要
なことであるが、高齢者、特に介護を必要とする高齢者
にとっては維持・改善が難しいとされる。その理由は、
歯磨き粉をつけてのブラッシングやうがいを十分に行な
うことが困難だからである。また、介護を要する高齢者
は口腔内の衛生状態が不良となると、嚥下機能も低下し
ているために無意識に菌を含んだ唾液を誤嚥することが
あり、しばしば誤嚥性肺炎を発症し生命にかかわる危険
性をはらむという問題があった。2. Description of the Related Art Oral hygiene is necessary in daily life, but it is said that it is difficult for elderly people, particularly those who need nursing care, to maintain and improve them. The reason is,
This is because it is difficult to sufficiently brush and gargle with toothpaste. In addition, elderly people who need nursing care, if the hygiene in the oral cavity is poor, may involuntarily aspirate bacteria-containing saliva due to reduced swallowing function, often causing aspiration pneumonia There was a problem of danger to life.
【０００３】このような状況下、特開平１０−３３７１
５８号公報には、ポリフェノール含有ゲル状食品につい
て、また、特開平７−２７４９１５号公報には、嚥下障
害患者用柔軟性容器入りゼリー様食品について提案され
ている。しかしながら、前者は、単にポリフェノールが
含有したグミキャンディーやゼリーが開示されているの
みで、嚥下性については何ら記載されていない。また、
ポリフェノールを含有させただけでは十分な口腔内衛生
の維持・改善が得られないという問題があった。一方、
後者は、嚥下障害患者用としての適切な固さについて十
分に記載されておらず、また口腔内衛生については何ら
着眼されていない。Under such circumstances, Japanese Patent Application Laid-Open No. 10-3371
No. 58 proposes a gel food containing polyphenols, and JP-A-7-274915 proposes a jelly-like food in a flexible container for patients with dysphagia. However, the former merely discloses a gummy candy or jelly containing polyphenol, and does not describe any swallowing property. Also,
There is a problem that sufficient maintenance and improvement of oral hygiene cannot be obtained only by containing polyphenol. on the other hand,
The latter does not fully describe the appropriate firmness for patients with dysphagia and does not focus on oral hygiene.
【０００４】[0004]
【発明が解決しようとする課題】そこで本発明の目的
は、口腔内衛生を必要とし、かつ嚥下機能が低下した例
えば、高齢者、特に介護を要する高齢者等も安心して喫
食することができる、口腔内衛生の維持・改善、及び嚥
下性に優れたゲル状食品を提供することである。SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to make it possible for an elderly person who needs oral hygiene and has a reduced swallowing function, for example, an elderly person, especially an elderly person who needs nursing care, to eat with confidence. An object of the present invention is to provide a gel food excellent in maintenance / improvement of oral hygiene and swallowability.
【０００５】[0005]
【課題を解決するための手段】本発明者らは、上記の目
的を達成すべく鋭意研究を重ねた結果、本発明を完成す
るに至った。すなわち、本発明は、（１） ポリフェノ
ール類及び増粘多糖類からなるゲル化材を含有し、ｐＨ
が４．６以下であり、５メッシュ（目開き４ｍｍ）のフ
ルイに通したときの固さが５×１０３Ｎ／ｍ２以下であ
るゲル状食品、（２） キシリトールを含有した（１）
のゲル状食品、（３） ５メッシュ（目開き４ｍｍ）の
フルイに通したときの付着エネルギーが１×１０３Ｊ／
ｍ３以下である（１）又は（２）のゲル状食品、であ
る。Means for Solving the Problems The present inventors have conducted intensive studies to achieve the above object, and as a result, completed the present invention. That is, the present invention includes (1) a gelling material comprising a polyphenol and a thickening polysaccharide,
Is a gel food having a hardness of 4.6 or less and a hardness of 5 × 10 3 N / m 2 or less when passed through a 5-mesh (4 mm mesh) sieve, (2) containing xylitol (1)
(3) Adhesive energy when passed through a 5 mesh (4 mm opening) sieve is 1 × 10 3 J /
The gel food according to (1) or (2), wherein m is 3 or less.
【０００６】[0006]
【発明の実施の形態】以下本発明を説明する。なお、本
発明において「％」は「質量％」を意味する。まず、本
発明のゲル状食品は、増粘多糖類からなるゲル化材でゲ
ルを形成し、ポリフェノール類を含有した食品である。
本発明においてポリフェノール類とは、例えば、緑茶等
の不発酵茶、ウーロン茶等の半発酵茶、紅茶、プアール
茶等の発酵茶に含まれる可溶性画分の主要成分であり、
主にエピカテキン、エピガロカテキン、エピカテキンガ
レート、エピガロカテキンガレートに代表されるカテキ
ン類をいうが、なかにはウーロン茶や紅茶のようにカテ
キンが２量体あるいはｎ量体に縮合したものもあり、こ
れらの縮合物も本発明のポリフェーノール類に含まれ
る。本発明のポリフェノール類としては、例えば、水、
エタノール、多価アルコール等の水性溶媒で抽出しポリ
フェノール類を含有した茶抽出液又は該抽出液を濃縮装
置等で濃縮したもの、スプレードライ等で粉末化したも
の、あるいは茶を単に粉砕したもの等を用いると良い。
その配合量は、本発明のゲル状食品に対し、ポリフェノ
ール類として５〜１０００ｐｐｍが好ましく、１０〜８
００ｐｐｍがさらに好ましい。５ｐｐｍより少ないと口
腔内衛生の維持・改善効果が十分に得られ難い。一方、
１０００ｐｐｍより多いとゲル状食品が渋みを呈して食
味を損なうことから好ましくない。なお、本発明は、上
述した茶由来のポリフェノール類ばかりでなく、他の植
物由来のものを用いても良いが、茶は古くから嗜好品と
して親しまれたものであり、茶由来のポリフェノール類
は、他のポリフェノール類より食味に優れ安価であるこ
とから好ましい。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below. In the present invention, “%” means “% by mass”. First, the gel food of the present invention is a food which forms a gel with a gelling material comprising a thickening polysaccharide and contains polyphenols.
In the present invention, the polyphenols are, for example, unfermented tea such as green tea, semi-fermented tea such as oolong tea, black tea, a main component of the soluble fraction contained in fermented tea such as Poual tea,
Mainly refers to catechins represented by epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, and among them, catechin is condensed to dimer or n-mer such as oolong tea or black tea, These condensates are also included in the polyphenols of the present invention. Examples of the polyphenols of the present invention include water,
A tea extract containing polyphenols extracted with an aqueous solvent such as ethanol or polyhydric alcohol, or a concentrate obtained by concentrating the extract with a concentrator, powdered by spray drying or the like, or simply crushed tea It is better to use
The compounding amount thereof is preferably 5 to 1000 ppm as polyphenols with respect to the gel food of the present invention, and 10 to 8 ppm.
00 ppm is more preferred. If it is less than 5 ppm, the effect of maintaining and improving oral hygiene cannot be sufficiently obtained. on the other hand,
If it is more than 1000 ppm, the gel food is unpleasant because it gives astringency and impairs the taste. In addition, the present invention may use not only the above-mentioned tea-derived polyphenols, but also those derived from other plants, but tea has long been popular as a favorite item, and tea-derived polyphenols are It is preferable because it is superior in taste and cheaper than other polyphenols.
【０００７】本発明のゲル状食品は、嚥下機能が低下し
た人も安心して喫食することができる、つまり誤嚥防止
のために、保管及び喫食時の温度変化による固さが比較
的安定な増粘多糖類からなるゲル化材を用いる。前記増
粘多糖類としては、ゲルを形成する増粘多糖類であれば
何れのものでも良いが、例えば、カラギーナン、ジェラ
ンガム、ローカストビーンガム、キサンタンガム、タマ
リンドガム、アラビアガム、アルギン酸塩、寒天、ペク
チン、プルラン等が挙げられ、これらの１種又は２種以
上を用いると良い。また、その含有量は、本発明のゲル
状食品を５メッシュのフルイ、つまり目開き４ｍｍのＪ
ＩＳ規格に合格するフルイに通したときの固さが５×１
０３Ｎ／ｍ２以下、好ましくは２．５×１０３Ｎ／ｍ２
以下となるように上記増粘多糖類を適宜選択してその量
を決定すれば良い。固さが前記値より大きいと飲み込み
難く、本発明の目的とする嚥下に優れたものが得られ難
いことから好ましくない。なお、上記固さは、テクスチ
ャー測定装置を用い、直径４０ｍｍ×高さ１５ｍｍの円
柱状の容器にフルイを通した試料を充填し、これを直径
２０ｍｍの円柱状プランジャーで、圧縮速度：１０ｍｍ
／秒、クリアランス：５ｍｍ、品温：２０±２℃の条件
で測定した圧縮応力の値である。上記フルイを通したと
きの固さは、例えば、プリンカップのような成形された
容器に充填されゲルが崩れていない状態であるゲル状食
品の約１×１０４Ｎ／ｍ２以下の固さに相当するが、近
年、簡便さからスパウト付きパウチ等のような口径５〜
２０ｍｍ程度の吸い口を有する柔軟性容器にゲル状食品
を充填している場合があり、このような容器に充填させ
たゲル状食品は、輸送や喫食する際、該ゲルが崩れるこ
とから、本発明では、このような場合も想定してフルイ
を通したもので測定する。また、本発明では、特に固さ
の下限値を定めていないが、視覚的にゲル状食品と呼べ
る固さの下限は、５×１０Ｎ／ｍ２程度であり、本発明
のゲル状食品も同様である。[0007] The gel food of the present invention can be eaten with peace of mind even by a person with reduced swallowing function. In other words, in order to prevent aspiration, the hardness due to temperature changes during storage and eating is relatively stable. A gelling material composed of a mucopolysaccharide is used. As the thickening polysaccharide, any thickening polysaccharide that forms a gel may be used. , Pullulan and the like, and one or more of these may be used. The content of the gel-like food of the present invention is 5 mesh sieve, that is, J of 4 mm mesh.
5 × 1 hardness when passed through a sieve that passes IS standards
0 3 N / m 2 or less, preferably 2.5 × 10 3 N / m 2
What is necessary is just to select the said thickening polysaccharide suitably, and to determine the quantity so that it may become as follows. If the hardness is larger than the above-mentioned value, it is difficult to swallow, and it is difficult to obtain a product excellent in swallowing which is the object of the present invention. The hardness was measured by using a texture measuring device, filling a cylindrical container having a diameter of 40 mm and a height of 15 mm with a sample passed through a sieve, and compressing the sample with a cylindrical plunger having a diameter of 20 mm at a compression speed of 10 mm.
/ Sec, clearance: 5 mm, product temperature: 20 ± 2 ° C. The hardness when passing through the sieve is, for example, a hardness of about 1 × 10 4 N / m 2 or less of a gel food filled in a molded container such as a pudding cup and in which the gel is not broken. However, in recent years, for convenience, the diameter is 5 to 5 such as a pouch with a spout.
There is a case where a gelled food is filled in a flexible container having a mouthpiece of about 20 mm, and the gelled food filled in such a container is collapsed when transported or eaten. In the present invention, such a case is assumed, and measurement is performed using a filter. In the present invention, the lower limit of the hardness is not particularly defined, but the lower limit of the hardness that can be visually called a gel food is about 5 × 10 N / m 2, and the same applies to the gel food of the present invention. is there.
【０００８】本発明のゲル状食品は、ｐＨが４．６以下
である。ｐＨが前記値より大きいとポリフェノール類を
含有させたとしても口腔衛生の維持・改善に優れたもの
が得られず好ましくない。本発明では、ｐＨを４．６以
下とする方法は特に限定するものではないが、食用原料
として一般的に使用されている酸味料、例えば、クエン
酸、リンゴ酸、アスコルビン酸、コハク酸、乳酸、酢
酸、酒石酸、フマル酸又はその塩、柑橘果汁又はその濃
縮物等の１種又は２種以上を用いるとよい。なお、本発
明では、特にｐＨの下限値を定めていないが、酸味によ
るゲル状食品の食味への影響を考慮し、ｐＨ３．０以上
が望ましい。[0008] The gel food of the present invention has a pH of 4.6 or less. If the pH is higher than the above-mentioned value, even if polyphenols are contained, it is not preferable because a product excellent in maintaining and improving oral hygiene cannot be obtained. In the present invention, the method for adjusting the pH to 4.6 or less is not particularly limited, but acidulants generally used as edible materials, for example, citric acid, malic acid, ascorbic acid, succinic acid, lactic acid Acetic acid, tartaric acid, fumaric acid or a salt thereof, citrus juice or a concentrate thereof, and the like. In the present invention, the lower limit of the pH is not particularly defined, but the pH is preferably 3.0 or more in consideration of the influence of sourness on the taste of the gel food.
【０００９】本発明は、ポリフェノール類を含有し、か
つｐＨを４．６以下とすることで口腔衛生の維持・改善
に優れ、増粘多糖類からなるゲル化材で固さを５×１０
３Ｎ／ｍ２以下とすることより、温度安定性に優れた固
さ及び嚥下性に優れたゲルとなることから、口腔内衛生
を必要とし、かつ嚥下機能が低下した例えば、高齢者、
特に介護を要する高齢者等においても安心して喫食でき
る食品であるが、更にキシリトールを加配させることで
口腔衛生の維持・改善がより優れ好ましい。キシリトー
ルは、Ｄ−キシロースに対応する糖アルコールで、Ｄ−
キシロースの還元によって得られるものである。その含
有量は、特に規定するものではないが、その効果から
０．０１〜２０％が好ましく、０．１〜１０％がさらに
好ましい。含有量が０．０１％より少ないと、キシリト
ールを加配したとしても更なる口腔衛生の維持・改善の
効果が期待する程のものではなく好ましくない。一方、
２０％より多いと、キシリトール特有の甘味が影響しゲ
ル状食品の食味を損なう場合があり好ましくない。The present invention is excellent in maintaining and improving oral hygiene by containing a polyphenol and having a pH of 4.6 or less, and has a gelling material comprising a thickening polysaccharide having a hardness of 5 × 10 5
By setting it to 3 N / m2 or less, a gel having excellent temperature stability and excellent swallowing properties is required, and therefore, requires oral hygiene and has reduced swallowing function.
In particular, it is a food that can be eaten safely even by elderly people who need nursing care, but by further adding xylitol, it is more preferable to maintain and improve oral hygiene. Xylitol is a sugar alcohol corresponding to D-xylose,
It is obtained by reduction of xylose. The content thereof is not particularly limited, but is preferably 0.01 to 20%, more preferably 0.1 to 10% from the viewpoint of the effect. If the content is less than 0.01%, even if xylitol is added, the effect of further maintaining and improving oral hygiene is not as high as expected, which is not preferable. on the other hand,
If it is more than 20%, the sweetness peculiar to xylitol is affected and the taste of the gel food may be impaired, which is not preferable.
【００１０】また、更に５メッシュのフルイ、つまり目
開き４ｍｍのＪＩＳ規格に合格するフルイに通したとき
のゲル状食品の付着エネルギーを１×１０３Ｊ／ｍ３以
下、好ましくは５×１０２Ｊ／ｍ３以下とすることで、
本発明のゲル状食品が歯やのどに更に付着し難くなるこ
とから口腔衛生の維持・改善及び嚥下性がより優れたも
のとなり好ましい。上記付着エネルギーは、テクスチャ
ー測定装置を用い、直径４０ｍｍ×高さ１５ｍｍの円柱
状の容器にフルイを通した試料を充填し、これを直径２
０ｍｍの円柱状プランジャーで、圧縮速度：５ｍｍ／
秒、クリアランス：５ｍｍ、品温：２０±２℃の条件で
２回圧縮したときの値である。なお、得られる値は、フ
ルイを通した後のものであるが、ゲルが崩れていないも
のを測定した場合と同程度の値である。Further, the adhesive energy of the gel food when passed through a sieve having a mesh size of 5 mm, that is, a sieve having a mesh size of 4 mm and passing JIS standards, is 1 × 10 3 J / m 3 or less, preferably 5 × 10 2. By setting J / m 3 or less,
Since the gel food of the present invention is more difficult to adhere to teeth and throat, it is preferable because maintenance and improvement of oral hygiene and swallowability are more excellent. The adhesion energy was measured by using a texture measuring device, filling a sample passed through a sieve into a cylindrical container having a diameter of 40 mm and a height of 15 mm.
0mm cylindrical plunger, compression speed: 5mm /
This is a value obtained when compression is performed twice under the conditions of seconds, clearance: 5 mm, and product temperature: 20 ± 2 ° C. Note that the obtained value is a value after passing through a sieve, and is about the same value as a case where a gel without collapse is measured.
【００１１】本発明の製造方法は、ゲル状食品の一原料
として、ポリフェノール類、更に好ましくはキシリトー
ルを含有させ、酸味料でｐＨ４．６以下、増粘多糖類か
らなるゲル化材を用いて５メッシュ（目開き４ｍｍ）の
フルイに通したときの固さを５×１０３Ｎ／ｍ２以下、
更に好ましくは５メッシュ（目開き４ｍｍ）のフルイに
通したときの付着エネルギーを１×１０３Ｊ／ｍ３以下
とする以外は、常法に則り製造すれば良く、例えば、上
述した原料や、調味料、食物繊維、食用油脂、乳化材、
増粘多糖類以外のゲル化材、香料、ミネラル、ビタミン
類、各種蛋白質又はその分解物等を本発明の効果を損な
わない範囲で適宜選択し準備する。そして各原料を均一
に混合溶解させ、７０〜９５℃に加熱した後、これを例
えば、カップ、吸い口付き筒状プラスチック容器、スパ
ウト付きパウチ等の容器に充填し、密封あるいは密栓す
る。そして、必要に応じ殺菌した後、室温まで冷却して
製造する。[0011] The production method of the present invention is characterized in that a polyphenol, more preferably xylitol, is contained as one raw material of a gel food, and a pH is 4.6 or less with an acidulant and a gelling material composed of a thickening polysaccharide is used. The hardness when passed through a mesh (opening 4 mm) sieve is 5 × 10 3 N / m 2 or less,
More preferably, except that the adhesion energy when passed through a 5-mesh (opening 4 mm) sieve is set to 1 × 10 3 J / m 3 or less, it may be produced according to a conventional method. Seasonings, dietary fiber, edible fats and oils, emulsifiers,
Gelling materials other than the thickening polysaccharides, fragrances, minerals, vitamins, various proteins or their decomposed products, etc. are appropriately selected and prepared as long as the effects of the present invention are not impaired. Then, after mixing and dissolving each raw material uniformly and heating to 70 to 95 ° C., this is filled into a container such as a cup, a cylindrical plastic container with a mouthpiece, a pouch with a spout, and sealed or sealed. And after sterilizing as needed, it is cooled to room temperature and manufactured.
【００１２】次に、本発明を実施例及び試験例に基づ
き、さらに詳細に説明する。なお、本発明はこれらに限
定されるものではない。Next, the present invention will be described in more detail based on examples and test examples. Note that the present invention is not limited to these.
【００１３】[0013]
【実施例】［実施例１］下記２ｋｇ配合分を混合溶解
し、９０℃に加熱した。これをスパウト付きパウチ
（（株）細川洋行製「チアパック」）に２００ｇとなる
ように充填・密栓後、直ちに反転して口部の殺菌を行な
った。そして、３０℃以下まで冷却してゲル状食品を製
した。得られたゲル状食品は、ｐＨが３．７、固さが
５．０×１０２Ｎ／ｍ２、付着エネルギーが５．０×１
０Ｊ／ｍ３であった。また、口腔内衛生を必要とし嚥下
機能の低下した要介護高齢者に喫食させたところ、歯垢
が付き難くなり、むせることなく喫食できた。EXAMPLES Example 1 The following 2 kg components were mixed and dissolved, and heated to 90 ° C. This was filled into a pouch with a spout ("Cheapak" manufactured by Hosokawa Yoko Co., Ltd.) so as to be 200 g, sealed, immediately inverted, and the mouth was sterilized. And it cooled to 30 degrees C or less, and produced the gel food. The obtained gel food has a pH of 3.7, a hardness of 5.0 × 10 2 N / m 2 , and an adhesion energy of 5.0 × 1.
It was 0J / m 3. In addition, when elderly people who needed oral hygiene and had poor swallowing function were fed, the plaque was less likely to adhere and the patient could eat without waste.
【００１４】 緑茶微粉末（ポリフェノール類３０％含有） ０．０５％ 還元水飴 １０．０ ％ ステビア製剤 ０．０１％ キシリトール ２．０ ％ カッパカラギーナン ０．６ ％ 寒天 ０．１ ％ タマリンドガム ０．１ ％ クエン酸 ０．２ ％ クエン酸３ナトリウム ０．１ ％ 食塩 ０．０５％ 塩化カリウム ０．０５％ グレープフルーツフレーバー ０．０２％ 清水 残部 ――――――――――――――――――――――――――――― 合計 １００．０ ％Green tea fine powder (containing 30% of polyphenols) 0.05% Reduced starch syrup 10.0% Stevia preparation 0.01% Xylitol 2.0% Kappa carrageenan 0.6% Agar 0.1% Tamarind gum 0.1 % Citric acid 0.2% Trisodium citrate 0.1% Salt 0.05% Potassium chloride 0.05% Grapefruit flavor 0.02% Shimizu Residue ―――――――――――――――― ――――――――――――― Total 100.0%
【００１５】[0015]
【試験例】［試験例１］実施例１で得られたゲル状食品
（発明品１）と、下記に示す発明品２及び比較品１〜３
を準備した。要介護高齢者に最初の１週間は比較品３を
喫食させ、その後、発明品１又は２、比較品１又は２の
いずれかを３週間喫食させ、比較品３を対照として歯垢
の付き具合により口腔内衛生の改善を評価した。[Test Example] [Test Example 1] The gel food (inventive product 1) obtained in Example 1 and the following inventive products 2 and comparative products 1 to 3
Was prepared. The elderly in need of care are supposed to eat the comparative product 3 for the first week, and then eat the invention product 1 or 2 or the comparative product 1 or 2 for 3 weeks. The evaluation of oral hygiene improvement was evaluated.
【００１６】 発明品１：実施例１で得られたゲル状食品。 発明品２：実施例１において、キシリトールを還元水飴
に変え、それ以外は実施例１と同様な方法で製したも
の。 比較品１：実施例１において、キシリトールを還元水飴
に変え、クエン酸及びその塩の配合割合を変えてｐＨ
５．０し、それ以外は実施例１と同様な方法で製したも
の。 比較品２：実施例１において、キシリトールを還元水飴
に変え、緑茶微粉末を除き、それ以外は実施例１と同様
な方法で製したもの。 比較品３：実施例１において、キシリトールを還元水飴
に変え、緑茶微粉末を除き、クエン酸及びその塩の配合
割合を変えてｐＨ５．０し、それ以外は実施例１と同様
な方法で製したもの。Invention product 1: Gel food obtained in Example 1. Invention product 2: A product produced in the same manner as in Example 1 except that xylitol was changed to reduced starch syrup in Example 1. Comparative Example 1: In Example 1, xylitol was changed to reduced starch syrup, and the mixing ratio of citric acid and its salt was changed to change the pH.
5.0, and otherwise produced in the same manner as in Example 1. Comparative product 2: A product produced in the same manner as in Example 1 except that xylitol was replaced with reduced starch syrup and green tea fine powder was removed. Comparative product 3: prepared in the same manner as in Example 1 except that xylitol was changed to reduced starch syrup, the green tea fine powder was removed, and the mixing ratio of citric acid and its salt was changed to pH 5.0, and the other conditions were the same. What you did.
【００１７】[0017]
【表１】 [Table 1]
【００１８】表１より、ポリフェノールを含有しない比
較品２、あるいはｐＨが４．６より大きい比較品１は、
口腔内衛生の改善が得られなかったのに対し、ポリフェ
ノール類を含有し、かつｐＨが４．６以下の発明品１及
び２は、歯垢が付き難く口腔内衛生の維持・改善に優れ
ていることが理解される。特に、発明品のうち、キシリ
トールを含有させた発明品１は、口腔内衛生の改善が非
常に優れていた。According to Table 1, Comparative Product 2 containing no polyphenol, or Comparative Product 1 having a pH of more than 4.6,
While oral hygiene was not improved, inventions 1 and 2 containing polyphenols and having a pH of 4.6 or less were excellent in maintaining and improving oral hygiene because of less plaque. It is understood that there is. In particular, among the invention products, the invention product 1 containing xylitol was extremely excellent in improving oral hygiene.
【００１９】［試験例２］実施例１において、カッパカ
ラギーナンの１部を表２に示すグアガムとキサンタンガ
ムの１対１（質量比）製剤に置き換えて、それ以外は実
施例１と同様な方法で製した。得られた各ゲル状食品の
固さ及び付着エネルギーを測定した。そして、固さ及び
付着エネルギーの違いによる飲み込みやすさについて、
よく訓練されたパネル１０人に喫食させ、嚥下機能が低
下した人に対しても最適か否かを４段階で評価させた。
なお、固さ及び付着エネルギーは、テクスチャー測定装
置（（株）山電製「クリープメーター物性試験システ
ム」）を用い、上述した測定条件により測定した。Test Example 2 In the same manner as in Example 1, except that a part of kappa carrageenan was replaced with a 1: 1 (mass ratio) preparation of guar gum and xanthan gum as shown in Table 2, Made. The hardness and adhesion energy of each of the obtained gel foods were measured. And about the ease of swallowing due to differences in hardness and adhesion energy,
Ten well-trained panels were eaten, and those with reduced swallowing function were evaluated on a 4-point scale to determine if they were optimal.
The hardness and the adhesion energy were measured using a texture measuring device (“creep physical property test system” manufactured by Yamaden Corporation) under the above-described measurement conditions.
【００２０】[0020]
【表２】 [Table 2]
【００２１】表２より、過半数のパネラーは、固さが５
×１０３Ｎ／ｍ２より大きい比較品を嚥下機能低下者用
として不適と評価しているのに対し、殆どのパネラー
は、固さが５×１０３Ｎ／ｍ２以下である発明品を最適
あるいは適と評価している。これより、本発明品は嚥下
性に優れていることが理解される。特に、発明品のう
ち、付着エネルギーが１×１０３Ｊ／ｍ３以下の発明品
３及び４に対し、過半数のパネラーが最適と評価してお
り、嚥下性に非常に優れていた。また、ここには示して
いないが、発明品３及び４は、発明品５に比べ口腔内衛
生の改善にも優れていた。According to Table 2, the majority of panelists have hardness of 5
While comparative products larger than × 10 3 N / m 2 are evaluated as unsuitable for those with reduced swallowing function, most panelists consider invention products having a hardness of 5 × 10 3 N / m 2 or less. They are evaluated as optimal or appropriate. From this, it is understood that the product of the present invention is excellent in swallowability. In particular, the majority of panelists evaluated that the invention products 3 and 4 having an adhesion energy of 1 × 10 3 J / m 3 or less among the invention products were optimal, and were extremely excellent in swallowability. Although not shown here, invention products 3 and 4 were also superior in improvement of oral hygiene compared to invention product 5.
【００２２】[0022]
【発明の効果】以上述べたように、本発明のゲル状食品
は、口腔内衛生の維持・改善、及び嚥下性に優れている
ことから、口腔内衛生を必要とし、かつ嚥下機能が低下
した例えば、高齢者、特に介護を要する高齢者等も安心
して喫食することができ、また介護者においても仕事の
負担を軽減することができることが期待される。As described above, the gel food of the present invention requires oral hygiene and has a reduced swallowing function because of maintaining and improving oral hygiene and excellent swallowability. For example, it is expected that elderly people, particularly elderly people who need nursing care, etc., can eat with confidence, and that caregivers can also reduce the burden of work.
Claims (3)
るゲル化材を含有し、ｐＨが４．６以下であり、５メッ
シュ（目開き４ｍｍ）のフルイに通したときの固さが５
×１０３Ｎ／ｍ２以下であることを特徴とするゲル状食
品。1. A gelling material comprising a polyphenol and a thickening polysaccharide, having a pH of 4.6 or less and having a hardness of 5 when passed through a 5-mesh (opening 4 mm) sieve.
× 10 3 N / m 2 or less, a gel food.
ゲル状食品。2. The gel food according to claim 1, which contains xylitol.
通したときの付着エネルギーが１×１０３Ｊ／ｍ３以下
である請求項１又は２記載のゲル状食品。3. The gel food according to claim 1, wherein the adhesive energy when passed through a 5-mesh (4 mm mesh) sieve is 1 × 10 3 J / m 3 or less.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001083885A JP2002272391A (en) | 2001-03-22 | 2001-03-22 | Gel-like food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001083885A JP2002272391A (en) | 2001-03-22 | 2001-03-22 | Gel-like food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2002272391A true JP2002272391A (en) | 2002-09-24 |
Family
ID=18939644
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2001083885A Pending JP2002272391A (en) | 2001-03-22 | 2001-03-22 | Gel-like food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2002272391A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007016021A (en) * | 2005-06-06 | 2007-01-25 | Meiji Milk Prod Co Ltd | Composition for oral cavity care |
| JP2008141982A (en) * | 2006-12-07 | 2008-06-26 | Meiji Seika Kaisha Ltd | Food composition for promoting absorption in mouth |
| JP2011512827A (en) * | 2008-03-07 | 2011-04-28 | バイエル・クロップサイエンス・アーゲー | Use of alternan as a thickener and a thickener composition comprising alternan and other thickeners |
| JP2014055188A (en) * | 2005-06-06 | 2014-03-27 | Meiji Co Ltd | Gelatinous oral care composition, and gelatinous oral care agent |
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| JPH07236434A (en) * | 1994-03-01 | 1995-09-12 | Sanei Gen F F I Inc | Production of drink jelly |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007016021A (en) * | 2005-06-06 | 2007-01-25 | Meiji Milk Prod Co Ltd | Composition for oral cavity care |
| JP2014055188A (en) * | 2005-06-06 | 2014-03-27 | Meiji Co Ltd | Gelatinous oral care composition, and gelatinous oral care agent |
| JP2016128525A (en) * | 2005-06-06 | 2016-07-14 | 株式会社明治 | Compositions for oral care |
| JP2008141982A (en) * | 2006-12-07 | 2008-06-26 | Meiji Seika Kaisha Ltd | Food composition for promoting absorption in mouth |
| JP4761565B2 (en) * | 2006-12-07 | 2011-08-31 | 株式会社明治 | Mouth absorption promoting food composition |
| JP2011512827A (en) * | 2008-03-07 | 2011-04-28 | バイエル・クロップサイエンス・アーゲー | Use of alternan as a thickener and a thickener composition comprising alternan and other thickeners |
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