JP2004344165A - Easily soluble powder composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an easily soluble powder composition easily soluble in water at normal temperature and quickly expressing thickening effect, which is added to conventional foods for safety and easily ingestion by a person with reduced mastication/swallow function such as an aged person and a patient having the mastication/swallow difficulty. <P>SOLUTION: The easily soluble powder composition is obtained from combination of at least two kinds of polysaccharides which react with each other and express thickening property by combination, completely dissolving in aqueous solution and then being repulverized. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention can be easily dissolved in unheated water, for example, water having a temperature of 30 ° C. or less, by completely dissolving and powdering two or more kinds of polysaccharides which show a viscosity by reacting in combination. The present invention relates to an easily soluble powder composition which immediately develops a high viscosity upon dissolution, and can impart a viscosity up to a viscosity obtained by completely dissolving them by heating and dissolving them.

  Furthermore, it has been prepared so that people with reduced mastication or swallowing function, such as those with mastication or dysphagia or elderly people, can enjoy safe and easy eating while enjoying the original flavor and texture of food. The present invention relates to a readily soluble powder composition which is added for the purpose of imparting such properties to foods, and which maintains excellent mastication / swallowing suitability even when left at room temperature (about 0 to 30 ° C.) for a long time.

  Until now, attempts have been made to improve the solubility of polysaccharides by preparing a mixture of two or more polysaccharides in a liquid mixture and powdering them. For example, locust bean gum and glucomannan usually require heat dissolution at 80 ° C. or higher to dissolve. On the other hand, a guar gum, which is soluble in cold water, is added to locust bean gum or glucomannan, completely dissolved in an aqueous solution, and then powdered to form a readily soluble powder (Patent Document 1). In this combination, the solubility of locust bean gum and glucomannan is certainly improved, and an aqueous solution can be prepared without requiring heating at a high temperature of 80 ° C. However, this method has a disadvantage that the physical properties of the obtained solution change.

  Locust bean gum also has the excellent feature of reacting with carrageenan to form a resilient gel. However, in order to improve the solubility of locust bean gum, an easily soluble powder obtained by using it in combination with guar gum as in the above method has low reactivity with carrageenan. That is, reactivity with other polysaccharides was sacrificed by improving solubility. Therefore, there is a demand for improving the solubility without changing the physical properties of the obtained easily soluble powder and maintaining the original titer.

  Furthermore, in recent years, as the number of elderly people increases, the number of so-called mastication and swallowing persons who have an obstacle in a series of actions of chewing and swallowing food has increased. In addition, diseases such as cerebrovascular disorders and tumors often cause mastication and dysphagia, and the increase is further accelerated. Since these masticatory and dysphagic persons are susceptible to suffocation and aspiration pneumonia, it is often necessary to change the nutritional intake method from oral to tube or vein. The technical advancement of tube or parenteral nutrition is remarkable and plays a large role in the nutritional management of masticatory and dysphagic patients. On the other hand, since it is accompanied by the mental pain of not being able to ingest food orally, it is important from the viewpoint of improving the quality of life (QOL) to devise a diet that can be consumed by mouth as much as possible. Under these circumstances, development of foods for persons with mastication and dysphagia, which are capable of oral eating, provide enjoyment of eating, and improve eating function, has been actively conducted.

  For example, in order to prevent aspiration, a viscosity-imparting agent for imparting a viscosity suitable for chewing and swallowing to a liquid food that is too fluid and dries like water has been studied. Specifically, in the easy swallowing auxiliary composition (Patent Document 2) using a combination of tara gum and / or locust bean gum and xanthan gum, and a thickening polysaccharide mixture consisting of guar gum and xanthan gum, the content of xanthan gum is 50. % Or less, a liquid food thickening agent for the dysphagic person (Patent Document 3), and a powdery or granular paste prepared to express viscosity or the like by dissolving in water. For example, powdered or granular pastes containing at least one polysaccharide among gum arabic, pullulan, soybean polysaccharide and arabinogalactan (Patent Document 4) have been studied. . However, for example, the thickening reaction in an aqueous solution of xanthan gum and guar gum occurs very slowly. When this viscosity-imparting agent is added to a liquid food to prepare a food for a person who has difficulty in chewing or swallowing, the viscosity increases with time, so that a food having a constant viscosity cannot be supplied. This is not preferable when a large amount of food is prepared at one time.

  As described above, the viscosity-imparting agent that imparts a viscosity suitable for chewing and swallowing is required to impart a viscosity suitable for chewing and swallowing as conventionally known, and the viscosity-imparting agent is also required. Is required to have a property of exhibiting a peak viscosity immediately after addition of the compound and hardly causing a subsequent change in viscosity. There are not necessarily many base materials and combinations of materials that can be added to water at room temperature to immediately give viscosity and provide viscosity suitable for chewing and swallowing. ing.

Japanese Patent Publication No. 9-502883 JP-A-2000-191553 JP-A-10-108633 JP 2001-275584 A

  According to the present invention, two or more kinds of polysaccharides that react and increase in viscosity when combined are completely dissolved and powdered in an aqueous solution, so that they are easily dissolved in unheated water and immediately have a high viscosity. It is another object of the present invention to provide a readily soluble powder composition which can easily impart a viscosity to a viscosity obtained by completely dissolving the two by heating and dissolving them.

  Further, in view of the above circumstances, it is intended to provide an easily soluble powder composition that can be added to unheated water to immediately impart viscosity and that can impart viscosity suitable for chewing and swallowing. Aim.

  The present inventors have conducted intensive studies to solve the above problems, and as a result, after completely dissolving at least two or more kinds of polysaccharides that react and increase in viscosity by combining them in an aqueous solution, they are again powdered (solidified). ) Is added to unheated water, for example, water having a temperature of 30 ° C. or less, to give the viscosity immediately and to give a viscosity suitable for chewing and swallowing. Was found.

  In other words, in order to combine two or more kinds of polysaccharides that usually react and increase the viscosity by combining them, and finally prepare a solution that has sufficiently reacted and has a high viscosity, both of them must be sufficiently dissolved in cold water. Even if the raw materials were used, a solution in which both reacted well could not be prepared unless they were once dissolved by heating and then cooled. The present inventors have solved the above-mentioned problem by completely dissolving two or more kinds of polysaccharides exhibiting the reactivity in an aqueous solution at the same time and then pulverizing them in a state where both have reacted to some extent. It has been settled. The obtained easily soluble powder composition does not need to be heated and dissolved and cooled, and by dissolving in unheated water, for example, water of 30 ° C. or lower, a suddenly high viscosity is exhibited and the composition is not heated. Despite being dissolved in water, it is heated and dissolved and then cooled, and then a viscous solution is prepared that has a sharply viscous viscosity to the fully reacted viscosity obtained without change in viscosity over time. Is what you can do.

  Further, as a preferred combination, one of the polysaccharides is xanthan gum, the other is one or more combinations selected from guar gum, tara gum, locust bean gum, cassia gum and glucomannan, one is carrageenan, and the other is carrageenan. It has been found that a combination of locust bean gum and / or glucomannan, one of which is native gellan gum and / or deacylated gellan gum, and the other is a combination of tamarind seed gum.

The present invention relates to a readily soluble powder composition having the following aspects:
Item 1. An easily soluble powder composition characterized by completely dissolving at least two or more kinds of polysaccharides that show a viscosity by reacting in combination in an aqueous solution and then re-pulverized (solidified).
Item 2. One of at least two or more kinds of polysaccharides that show a viscosity by reacting in combination is xanthan gum, and the other is one or more kinds selected from guar gum, cod gum, locust bean gum, cassia gum and glucomannan. Item 6. The easily soluble powder composition according to Item 1.
Item 3. Item 2. The easily soluble powder composition according to Item 1, wherein one of at least two or more kinds of polysaccharides which show a viscosity by reacting in combination is carrageenan and the other is locust bean gum and / or glucomannan.
Item 4. The readily soluble powder composition according to claim 1, wherein one of at least two or more kinds of polysaccharides which show a viscosity by reacting in combination is native gellan gum and / or deacylated gellan gum, and the other is tamarind seed gum. object.
Item 5. The easily soluble powder composition according to any one of claims 1 to 4, which is an auxiliary composition for a person with difficulty in chewing and swallowing.
Item 6. Item 6. A food for people with difficult mastication and swallowing prepared using the easily soluble powder composition according to any one of Items 1 to 5.

The easily soluble powder composition of the present invention does not require cooling by heating and dissolving, and exhibits a sharply high viscosity by being dissolved in unheated water, for example, water at 30 ° C. or lower, and is heated. Despite dissolving in water, prepare a thickened solution that rapidly develops viscosity up to the fully reacted state obtained by cooling after heating and dissolving both, and there is no change in viscosity over time Is what you can do.
The easily soluble powder composition of the present invention readily dissolves in unheated water and immediately develops a viscosity, so that the mastication or swallowing function of a person with mastication or dysphagia or an elderly person is reduced. It is suitable for a composition added for the purpose of imparting such properties to an existing food, which is prepared so that a person can safely and easily consume the food.

  The easily soluble powder composition of the present invention is obtained by completely dissolving at least two or more kinds of polysaccharides which show a viscosity by reacting in combination in an aqueous solution, and then re-pulverized (solidified).

  First, in the present invention, two or more types of polysaccharides are used in combination, but when two or more types of polysaccharides are dissolved in water, the polysaccharides react with each other and are combinations of polysaccharides exhibiting a viscosity increase. It is necessary. This reactivity is due to the chemical reaction of polysaccharides, such as hydrogen bond, ionic bond, and hydrophobic bond, and the reactivity of polysaccharides, such as aggregation of polymers and physical entanglement of polymer chains. It is considered.

  As a combination of polysaccharides having such reactivity, one of the polysaccharides is xanthan gum, and the other is one or more combinations selected from guar gum, cod gum, locust bean gum, cassia gum and glucomannan, one of the polysaccharides. Is carrageenan, the other is a combination of locust bean gum and / or glucomannan, one of the polysaccharides is native gellan gum and / or deacylated gellan gum, and the other is a combination of tamarind seed gum.

  The present invention is characterized in that at least two kinds of polysaccharides as described above are completely dissolved in an aqueous solution and then powdered (solidified) again.

  The method for completely dissolving the polysaccharide in the aqueous solution may be a conventional method, and may be a method in which the polysaccharide is completely dissolved in the aqueous medium. The polysaccharide-containing solution thus prepared may be subjected to a treatment such as filtration to remove impurities.

  The concentration of the polysaccharide in the aqueous solvent and the processing temperature such as heating can be changed variously under known conditions. A higher polysaccharide concentration and a lower processing temperature are advantageous in terms of increasing the processing efficiency.However, if the concentration of the polysaccharide is too high, the viscosity of the solution becomes high and the working efficiency becomes poor. The concentration is preferably set to about 0.01 to 20% by weight in the solution. Regarding the processing temperature, it is preferable to perform the processing at a temperature higher than 60 ° C., preferably at a temperature of about 70 to 90 ° C.

  Next, the polysaccharide in the polysaccharide-containing solution is a method of re-pulverizing the polysaccharide. Preferred methods include coprecipitation with an organic solvent, drum drying, spray drying, bead milling, fluid bed drying and freezing, and pressing. Or a method such as drying can be mentioned. Preferably, it is a method of preparing by coprecipitation with an organic solvent and drying. As the organic solvent, an organic solvent having high water miscibility such as ethanol, isopropyl alcohol, and methanol is preferable. The amount of the organic solvent to be coprecipitated is preferably 2 or more volumes per 1 volume of the polysaccharide-containing solution. The polysaccharide is coprecipitated by adding these organic solvents to the polysaccharide-containing solution, and the obtained coprecipitate is recovered, dried (eg, drum-dried, hot-air-dried, freeze-dried, etc.), pulverized ( For example, it is prepared by stamping, roll type, hammer type, cutter type, mill type, etc.).

  Examples of a method for preparing a coprecipitate of a polysaccharide include “co-treated galactomannan-glucomannan (Japanese Patent Application Laid-Open No. 9-502883)” and “a method for producing a powdered food material (Japanese Patent Publication No. Hei 7-24554). Patent Publication), “Production method of easily soluble konjac mannan (Japanese Patent Publication No. 6-97960)” and the like, a composition comprising a coprecipitate of galactomannan and glucomannan, a powdered food comprising konjac mannan and xanthan gum A method for producing a readily soluble konjac mannan obtained by mixing a raw material, konjac flour and a polysaccharide is described, and these can be referred to.

  Further, the mixing ratio of two or more polysaccharides of the present invention, xanthan gum, guar gum, cod gum, locust bean gum, cassia gum and the mixing ratio when using one or more selected from glucomannan, It is preferable to use by adjusting to a weight ratio of 10:90 to 90:10, preferably 20:80 to 70:30. Furthermore, when carrageenan and locust bean gum and / or glucomannan are used, the mixing ratio is 10:90 to 90:10, preferably 30:70 to 70:30 by weight, native gellan gum and / or deacylated gellan gum. When tamarind seed gum is used, the compounding ratio is preferably from 10:90 to 90:10, and more preferably from 30:70 to 70:30 by weight.

  The easily soluble powder composition of the present invention only needs to contain at least the above components, but any other components can be blended as long as the effects of the present invention are exhibited. In addition, the easily soluble powder composition of the present invention is commercially available.

  In the easily soluble powder composition of the present invention, food ingredients are, of course, other food additives, as long as the effects are not impaired, for example, L-glutamate sodium, amino acids such as sodium L-aspartate or salts thereof, Seasoning typified by nucleic acids such as 5'-disodium inosinate or salts thereof, organic acids or salts thereof such as monopotassium citrate, and inorganic salts such as potassium chloride; mustard extract, wasabi extract, and koji Preservatives such as acids; preservatives such as silico protein extract, polylysine and sorbic acid; enzymes such as α, β-amylase, α, β-glucosidase, papain; citric acid, fumaric acid, succinic acid, etc. PH adjusters; emulsifiers such as sucrose fatty acid esters, glycerin fatty acid esters, organic acid monoglycerides, lecithin; flavors; Ingredients: carrageenan, alginic acid and alginates, LM and HM pectin, tamarind seed gum, mackerel seedling, konjac glucomannan, starch, modified and processed starch, starch hydrolyzate, ramzan gum, welan gum, curdlan, pullulan, karaya gum , Tragacanth gum, guttie gum, microcrystalline cellulose, microfibrous cellulose, carboxymethylcellulose salts, methylcellulose, ethylmethylcellulose, hydroxypropylcellulose, chitin, chitosan, etc., thickeners, gelling agents; swelling agents; whey protein, soy protein Proteins such as white matter; sugars such as sucrose, fructose and reduced starch saccharified products; sugar alcohols such as erythritol and sorbitol; sucralose, thaumatin, acesulfame potassium, aspartame, xylitol And the like; vitamins such as vitamin A, vitamin C, vitamin E and vitamin K; minerals such as iron and calcium.

  When the easily soluble powder composition of the present invention is added to an existing food, it readily dissolves in a liquid food at normal temperature, and exhibits a sharply high viscosity up to the viscosity obtained by the reaction between polysaccharides. Moreover, it is possible to obtain a food having excellent water retention, good bolus forming ability (easiness of uniting the food in the mouth), and physical properties with low adhesion. That is, as an auxiliary composition for swallowing / difficult persons to be added to food, these properties sufficiently satisfy the texture and functional properties required for foods for people with difficult mastication / swallowing, It becomes a readily soluble powder composition suitable for foods for people with difficulty.

  Foods to which the easily soluble powder composition of the present invention is applicable include, for example, ice cream, ice milk, lacto ice, sherbet, frozen desserts such as ice desserts; milk, milk drinks, lactic acid bacteria drinks, soft drinks containing fruit juice, carbonated drinks, juice drinks , Vegetable drinks, tea drinks, ionic drinks, sports drinks, functional drinks, vitamin supplemented drinks, nutritionally balanced drinks, drinks such as powdered drinks; purines such as custard pudding, milk pudding and fruit juice pudding, jelly, Desserts such as bavarois and yogurt; gums such as chewing gum and balloon gum (plate gum, sugar-coated gum); coated chocolates such as marble chocolates, and chocolates with added flavors such as strawberry chocolate, blueberry chocolate and melon chocolate. Chocolate such as soft candy Mel, nougat, gummy candy, marshmallow, etc.), caramels such as toffee; confectionery such as soft biscuits and soft cookies; dressings such as separate dressing and non-oil dressing; sauces such as ketchup, sauce and sauce; strawberry jam Jams such as berry, blueberry jam, marmalade, apple jam, apricot jam and preserve; fruit wine such as red wine; fruits for processing cherries such as cherry, apricot, apple, strawberry pickled in syrup; processed meat products such as ham, sausage, grilled pork Fish ham, fish sausage, fish meat surimi, kamaboko, bamboo ring, hampan, satsumaage, date roll, whale bacon and other fishery products; udon, cold wheat, somen, buckwheat, chinese buckwheat, spaghetti, macaroni, beef, harusame and wonton, etc. Noodles; Various soups such as some soup, potage soup, cream soup, Chinese soup, soups such as miso soup, fresh juice, stew, curry, and gratin; other various kinds of foods such as side dishes, kamaboko, fu, rice fu, and these foods Further processed foods and the like can also be mentioned. In addition to such general foods, protein / phosphorous / potassium adjusted foods, salt adjusted foods, oil / fat adjusted foods, intestinal action foods, calcium / iron / vitamin-enriched foods, hypoallergic foods, concentrated liquid foods, mixer foods And special foods and therapeutic foods such as ragged foods.

  Hereinafter, the content of the present invention will be specifically described with reference to the following Examples and Comparative Examples, but the present invention is not limited to these. Unless otherwise specified, “parts” means “parts by weight”. In the text, those with an asterisk (*) are manufactured by San-Ei Gen FFI Co., Ltd., and those with a * are registered trademarks of San-Ei Gen FFI Co., Ltd.

Experimental example 1
(1) Preparation of easily soluble powder composition A mixture of xanthan gum and guar gum in a weight ratio of 3: 7 was added to water at 80 ° C. and completely dissolved, and the resulting solution was cooled to 50 ° C., and then ethanol was added little by little. To precipitate a polysaccharide. The precipitate is squeezed in ethanol, sufficiently permeated with ethanol, dried at 40 ° C., pulverized to 60 mesh using a mortar or the like, and the easily soluble powder composition of Example 1 is obtained. Got. As Comparative Example 1, a powder mixed article of xanthan gum and guar gum in a weight ratio of 3: 7 is used.

(2) Dissolution test in water Two pieces of 250 g of ion-exchanged water at 20 ° C. in a 300 ml beaker were prepared, and the easily soluble powder composition of Example 1 of the present invention prepared in (1) and Comparative Example 1 were prepared. A 1.5 g portion of a mere powder mixture of the same composition was added little by little over 20 seconds while stirring, and the viscosity was measured at regular intervals. Note that t = 0 at the start of sample addition. The results are shown in Table 1 and FIG.

Stirring conditions: 1.5 g sample / 250 g ion-exchanged water in a 300 ml beaker, room temperature (20 ° C.) dissolution viscosity measurement conditions: B-type rotational viscometer (12 rpm-1 min)

  As shown in Table 1 and FIG. 1, the powder mixture of Comparative Example 1 could not be sufficiently dissolved at 20 ° C. as generally known, and could not have a sufficient viscosity as compared with the heat-dissolved solution. On the other hand, it was found that the easily soluble powder composition of Example 1 thickened immediately without being heated after being added to water, and was able to maintain a constant viscosity thereafter.

  In addition, 0.5 g of the easily soluble powder composition of Example 1 was added to 100 g of a commercially available tea beverage and stirred. It turned to thick food.

Experimental example 2
(1) Preparation of easily soluble powder composition A mixture of xanthan gum and locust bean gum at a weight ratio of 5: 5 was added to water at 80 ° C. and completely dissolved, and the obtained solution was cooled to 70 ° C. Each was mixed with ethanol to precipitate a polysaccharide. The precipitate is squeezed in ethanol, sufficiently permeated with ethanol, dried at 50 ° C., pulverized to 60 mesh using a mortar or the like, and the easily soluble powder composition of Example 2 is obtained. Got. As Comparative Example 2, a 5: 5 powder mixture of xanthan gum and locust bean gum is used.

(2) Dissolution test in water Two pieces of 250 g of ion-exchanged water at 20 ° C. in a 300 ml beaker were prepared, and the easily soluble powder composition of Example 2 prepared in (1) was the same as Comparative Example 2. 0.5 g of each mere powder mixture of the compound was added little by little over 20 seconds while stirring, and the viscosity was measured at regular intervals. Note that t = 0 at the start of sample addition. The results are shown in Table 2 and FIG.

Stirring condition: 0.5 g sample / 250 g ion-exchanged water in a 300 ml beaker, room temperature (20 ° C.) dissolution viscosity measurement condition: B-type rotational viscometer (12 rpm-1 min)

  From Table 2 and FIG. 2, the powder mixture of Comparative Example 2 cannot be sufficiently dissolved at 20 ° C., as is generally known, and the solution is cloudy as compared with the heat-dissolved solution. Sufficient viscosity was not obtained. In contrast, the readily soluble powder composition of Example 2 surprisingly had a colorless solution, thickened immediately without heating after addition to water, and had a constant viscosity after that. It was found that can be maintained.

Experimental example 3
(1) Preparation of easily soluble powder composition A mixture of carrageenan and locust bean gum at a weight ratio of 5: 5 was added to water at 80 ° C. and completely dissolved, and the resulting solution was cooled to 70 ° C. Each was mixed with ethanol to precipitate a polysaccharide. The precipitate is squeezed in ethanol, sufficiently permeated with ethanol, dried at 50 ° C., pulverized to 60 mesh using a mortar or the like, and the easily soluble powder composition of Example 3 is obtained. Got. As Comparative Example 3, a 5: 5 powder mixture of carrageenan and locust bean gum was used.

(2) Dissolution test in water Two pieces of 250 g of ion-exchanged water at 20 ° C. in a 300 ml beaker were prepared, and the easily soluble powder composition of Example 3 prepared in (1) was the same as Comparative Example 3. A simple powder mixture of 2.0 g each was added little by little over 20 seconds while stirring, and the viscosity was measured at regular intervals. Note that t = 0 at the start of sample addition. The results are shown in Table 3 and FIG.

Stirring conditions: 2.0 g sample / 250 g ion-exchanged water in a 300 ml beaker, room temperature (20 ° C.) dissolution viscosity measurement conditions: B-type rotational viscometer (12 rpm-1 min)

  From Table 3 and FIG. 3, the powder mixture of Comparative Example 3 cannot be sufficiently dissolved at 20 ° C., as is generally known, and the solution is cloudy as compared with the heat-dissolved solution. Sufficient viscosity was not obtained. In contrast, the easily soluble powder composition of Example 3 of the present application is surprisingly that the solution is colorless and thickens immediately without heating after being added to water, and has a constant viscosity thereafter. It was found that the viscosity could be maintained.

Experimental example 4
(1) Preparation of easily soluble powder composition A mixture of xanthan gum and cod gum in a weight ratio of 5: 5 was added and completely dissolved in water at 80 ° C., and the obtained solution was cooled to 70 ° C., and then ethanol was added little by little. To precipitate a polysaccharide. The precipitate is squeezed in ethanol to sufficiently infiltrate the ethanol, dried at 50 ° C., crushed using a mortar or the like to 60 mesh sieve, and the easily soluble powder composition of Example 4. Got. As Comparative Example 4, a 5: 5 powder mixture of xanthan gum and cod gum was used.

(2) Dissolution test in water Two pieces of 250 g of ion-exchanged water at 20 ° C. placed in a 300 ml beaker were prepared, and the easily soluble powder composition of Example 3 prepared in (1) and Comparative Example 4 0.5 g of each mere powder mixture of the same formulation was added in small amounts for 20 seconds while stirring, and the viscosity was measured at regular intervals. Note that t = 0 at the start of sample addition. The results are shown in Table 4 and FIG.

Stirring conditions: 0.5 g sample / 250 g ion-exchanged water in a 300 ml beaker, room temperature (20 ° C.) dissolution viscosity measurement conditions: B-type rotational viscometer (12 rpm-1 min)

  From Table 4 and FIG. 4, the powder mixture of Comparative Example 4 cannot be sufficiently dissolved at 20 ° C., as is generally known, and the solution is cloudy as compared with the heat-dissolved solution. No viscosity was obtained. On the other hand, it was surprisingly found that the easily soluble powder composition of Example 4 of the present application had a colorless solution, and immediately increased in viscosity without being heated after being added to water.

Experimental example 5
(1) Preparation of easily soluble powder composition A 5: 5 mixture of xanthan gum and glucomannan in a weight ratio of 5: 5 was added to water at 80 ° C. and completely dissolved, and the resulting solution was cooled to 70 ° C., and then added little by little. The polysaccharide was precipitated by mixing with ethanol. The precipitate is squeezed in ethanol to sufficiently infiltrate the ethanol, dried at 50 ° C., pulverized to 60 mesh using a mortar or the like, and the easily soluble powder composition of Example 5 is obtained. Got. As Comparative Example 5, a powder mixed article of xanthan gum and glucomannan in a weight ratio of 5: 5 is used.

(2) Dissolution test in water Two pieces of 250 g of ion-exchanged water at 20 ° C. in a 300 ml beaker were prepared, and the easily soluble powder composition of Example 5 prepared in (1) and Comparative Example 5 were 0.5 g of each mere powder mixture of the same formulation was added in small amounts for 20 seconds while stirring, and the viscosity was measured at regular intervals. Note that t = 0 at the start of sample addition. The results are shown in Table 5 and FIG.

Stirring conditions: 0.5 g sample / 250 g ion-exchanged water in a 300 ml beaker, room temperature (20 ° C.) dissolution viscosity measurement conditions: B-type rotational viscometer (12 rpm-1 min)

  From Table 5 and FIG. 5, the powder mixture of Comparative Example 5 cannot be sufficiently dissolved at 20 ° C. as is generally known, and the solution is cloudy as compared with the solution dissolved by heating. Sufficient viscosity was not obtained. In contrast, the easily soluble powder composition of Example 5 of the present application is surprisingly that the solution is colorless and thickens immediately without heating after being added to water, and has a constant viscosity thereafter. It was found that the viscosity could be maintained.

Experimental example 6
(1) Preparation of easily soluble powder composition A 5: 5 weight ratio mixture of carrageenan and glucomannan was added to water at 80 ° C. and completely dissolved, and the resulting solution was cooled to 70 ° C. and then added little by little. The polysaccharide was precipitated by mixing with ethanol. The precipitate is squeezed in ethanol, sufficiently permeated with ethanol, dried at 50 ° C., pulverized to 60 mesh using a mortar or the like, and the easily soluble powder composition of Example 6. Got. As Comparative Example 6, a 5: 5 powder mixture of carrageenan and glucomannan was used.

(2) Dissolution test in water Two pieces of 250 g of ion-exchanged water at 20 ° C. in a 300 ml beaker were prepared, and the easily soluble powder composition of Example 6 prepared in (1) and Comparative Example 6 were prepared as follows. 1.25 g of each mere powder mixture of the same composition was added in small amounts for 20 seconds while stirring, and the viscosity was measured at regular intervals. Note that t = 0 at the start of sample addition. The results are shown in Table 6 and FIG.

Stirring condition: 1.25 g sample / 250 g ion-exchanged water in a 300 ml beaker, room temperature (20 ° C.) dissolution viscosity measurement condition: B-type rotational viscometer (12 rpm-1 min)

  As shown in Table 6 and FIG. 6, the powder mixture of Comparative Example 6 could not be sufficiently dissolved at 20 ° C. as generally known, and could not have a sufficient viscosity as compared with the heat-dissolved solution. . In contrast, it was found that the easily soluble powder composition of Example 6 of the present application thickened immediately without heating after being added to water.

Experimental example 7
(1) Preparation of easily soluble powder composition A mixture of tamarind seed gum and deacylated gellan gum in a weight ratio of 5: 5 was added to water at 80 ° C. and completely dissolved, and the resulting solution was cooled to 70 ° C. Then, the mixture was mixed with ethanol little by little to precipitate a polysaccharide. The precipitate is squeezed in ethanol, sufficiently permeated with ethanol, dried at 50 ° C., pulverized to 60 mesh using a mortar or the like, and the easily soluble powder composition of Example 7 is obtained. Got. As Comparative Example 7, a 5: 5 powder mixture of tamarind seed gum and deacylated gellan gum was used.

(2) Dissolution test in water Two pieces of 250 g of ion-exchanged water at 20 ° C. in a 300 ml beaker were prepared, and the readily soluble powder composition of Example 7 prepared in (1) and Comparative Example 7 were prepared as follows. 1.25 g of each mere powder mixture of the same composition was added in small amounts for 20 seconds while stirring, and the viscosity was measured at regular intervals. Note that t = 0 at the start of sample addition. The results are shown in Table 7 and FIG.

Stirring condition: 1.25 g sample / 250 g ion-exchanged water in a 300 ml beaker, room temperature (20 ° C.) dissolution viscosity measurement condition: B-type rotational viscometer (12 rpm-1 min)

  According to Table 7 and FIG. 7, the powder mixture of the comparative example cannot be sufficiently dissolved at 20 ° C. as is generally known, and the solution is cloudy as compared with the heat-dissolved solution. No high viscosity was obtained. On the other hand, it was surprisingly found that the easily soluble powder composition of the example of the present application had a colorless solution and increased the viscosity immediately after addition to water without heating.

Example 8: Preparation of instant jelly While stirring 100 g of water, the ingredients of the instant jelly prepared by mixing powders of the following formulation were added and dissolved little by little, poured into a mold and allowed to cool in a refrigerator for 1 hour or more. It became a smooth texture jelly.
In addition, an instant jelly base prepared by dualizing the easily soluble powder composition of Example 3 with other raw materials can also be prepared. In the case of a two-pack product, jelly is obtained by previously dissolving only 0.6 g of the easily soluble powder composition of Example 3 in the following formulation while stirring 100 g of water, adding the remaining powder mixture, and stirring and dissolving. Can be prepared.

Instant Jelly Base Formula Sugar 12.5
0.6 easily soluble powder composition of Example 3
Grapefruit powder juice 1
Citric acid 0.2
Trisodium citrate 0.05
Vitamin C 0.05
Dye 0.05
Powder flavoring 0.05
Total 14.5

Example 9: Preparation of Japanese-style dessert food While stirring water, only 2 g of the easily soluble powder composition of Example 5 in the following formulation was dissolved by stirring in advance, and sugar and flavor were added and further dissolved by stirring. When the mixture was poured into a mold and allowed to cool in the refrigerator for at least 1 hour, it became a dessert with a new texture similar to a waste cake.

Japanese-style dessert food prescription sugar 30
The easily soluble powder composition of Example 5 2
Fragrance 0.1
100 with water

  According to the present invention, it easily dissolves in water at normal temperature and immediately develops a high viscosity, and furthermore, easily dissolves by heating to a viscosity obtained by completely reacting the two, and easily develops a viscosity only by dissolving in cold water. Thus, a readily soluble powder composition can be provided.

FIG. 1 is a graph of viscosity measurement data in the dissolution test in Example 1 and Comparative Example 1 in water. FIG. 2 is a graph of viscosity measurement data in the dissolution test in Example 2 and Comparative Example 2 in water. FIG. 3 is a graph of viscosity measurement data in the dissolution test in Example 3 and Comparative Example 3 in water. FIG. 4 is a graph of viscosity measurement data in the dissolution test in Example 4 and Comparative Example 4 in water. FIG. 5 is a graph of viscosity measurement data in the dissolution test in Example 5 and Comparative Example 5 in water. FIG. 6 is a graph of viscosity measurement data in the dissolution test in Example 6 and Comparative Example 6 in water. FIG. 7 is a graph of viscosity measurement data in the dissolution test in Example 7 and Comparative Example 7 in water.

Claims (6)

An easily soluble powder composition characterized by completely dissolving at least two or more kinds of polysaccharides which show a viscosity by reacting in combination in an aqueous solution and then re-pulverize. One of at least two or more polysaccharides that show a viscosity by reacting in combination is xanthan gum, and the other is one or more selected from guar gum, cod gum, locust bean gum, cassia gum and glucomannan. The easily soluble powder composition according to claim 1. The easily soluble powder composition according to claim 1, wherein one of at least two or more kinds of polysaccharides that show a viscosity by reacting in combination is carrageenan and the other is locust bean gum and / or glucomannan. 2. The readily soluble powder composition according to claim 1, wherein one of at least two or more polysaccharides which show a viscosity by reacting in combination is native gellan gum and / or deacylated gellan gum, and the other is tamarind seed gum. object. The easily soluble powder composition according to any one of claims 1 to 4, which is an auxiliary composition for a person with difficulty in chewing and swallowing. A food for people with difficult mastication and swallowing prepared using the easily soluble powder composition according to claim 1.

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