JP2006129783A - Swallowing food base material and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a swallowing food base material for producing a food preservable for a long period after cooking and reducing burden of feeding. <P>SOLUTION: This swallowing food base material is obtained by adding maltotrio hydrolase to a liquefied liquid adjusted in pH followed by saccharifying, refining and concentrating the saccharified liquid, passing the liquid through sodium-type strong acid cation exchange resin to subject non-aging dextrin containing no component with a molecular weight of ≥1×10<SP>5</SP>to chromatographic fraction, and mixing the non-aging dextrin thus obtained with thickening polysaccharides. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a swallowing food base material, and more particularly to a swallowing food base material that maintains a homogeneous state even after repeated freezing and thawing.

  As the masticatory power decreases with age, the swallowing reflex when swallowing food becomes dull. In addition, if the swallowing reflex is not performed smoothly, so-called aspiration may occur, which may lead to life threatening. In today's aging society, it is indispensable to develop foods that can facilitate smooth swallowing reflexes and are easy to handle for people with dysphagia who have slowed swallowing reflexes. And as a food for such a dysphagia person, the composition etc. which mixed protein, saccharide | sugar, a lipid, a gelatinizer, vitamins, minerals, etc. in an appropriate ratio are developed (patent document 1). .

Japanese Patent Laid-Open No. 2000-135070

  However, the conventional foods for dysphagic patients become non-homogeneous when refrigerated, repeated freezing and thawing, which not only adversely affects digestion and absorption, but may cause aspiration. It was. Therefore, when the food is used in a hospital or a nursing facility, it must be newly processed by calculating nutritional balance and calorie every time meal assistance is provided, which is very troublesome. In addition, if left uneaten or not used up, it must be discarded, which is extremely uneconomical.

  The objective of this invention is providing the swallowing food base material for manufacturing the foodstuff which can be preserve | saved for a long period after cooking and can reduce the burden of meal assistance.

Among the present inventions, the structure of the invention described in claim 1 is a functional swallowing food base material comprising a dextrin not containing a polymer component having a molecular weight of 1 × 10 ⁵ or more and a thickening polysaccharide. . In addition, the swallowing food base material of the present invention can be used as a food as it is, or can be used as an auxiliary material added to another food.

  The structure of the invention described in claim 2 is a functional product obtained by mixing a non-aging dextrin obtained by fractionating a starch saccharified solution treated with maltotriohydrolase by chromatography and a thickening polysaccharide. In the swallowing food base.

  The structure of the invention described in claim 3 is the invention described in claim 1 or claim 2, wherein at least one of isomaltoligosaccharide, vitamin A, vitamin C, vitamin E, DHA, and EPA is added. There is in being.

  The structure of invention of Claim 4 exists in adding the excretion odor reduction substance in the invention described in any one of Claims 1-3.

According to a fifth aspect of the present invention, there is provided a method for producing a swallowing food base material comprising mixing a dextrin not containing a polymer component having a molecular weight of 1 × 10 ⁵ or more and a thickening polysaccharide. .

  The constitution of the invention described in claim 6 is a swallowing meal characterized by mixing a dextrin obtained by fractionating a liquefied starch solution treated with maltotriohydrolase by chromatography and a thickening polysaccharide. A method for producing a substrate.

  Since the swallowing food base material according to claims 1 and 2 has high homogeneity, there is no fear of causing aspiration when used for meals of elderly people or persons with dysphagia. In addition, even after repeated freezing and thawing, high homogeneity is maintained, so that meals can be stored for a long period after being prepared in a hospital / care facility, and the burden of meal assistance can be reduced. Moreover, since it can be used after storage when it is not used up or left over, it is excellent in economic efficiency and practicality.

  The swallowing food base material according to claim 3 is a lifestyle by virtue of various substances added to dextrin, function of intestinal regulation, function of maintaining skin and mucous membranes normally, function of increasing resistance to stress and disease, and antioxidant action Various functions such as a function for preventing diseases and diseases related to aging, a function for improving memory and learning function, and a function for reducing hyperlipidemia can be expressed.

  Since the swallowing food base material according to claim 4 can reduce the malodor of the excrement of the dysphagia person, it can contribute to the reduction of the care burden of the dysphagia person.

  On the other hand, according to the method for producing a swallowing food base material according to claims 5 and 6, a swallowing food base material that has high homogeneity and does not cause aspiration even if used by an elderly person or swallowing disorder, and Can be manufactured efficiently and inexpensively. In addition, maltotriose can be obtained at a low cost as a by-product in the production of non-aging dextrin, which is the main raw material of the swallowing food base material.

A dextrin containing no polymer component having a molecular weight of 1 × 10 ⁵ or more used in the present invention (hereinafter referred to as non-aging dextrin) is decomposed by causing a specific enzyme to act on a starch liquefaction liquid, and then the decomposition liquid. Can be obtained by fractionation by ion exchange chromatography. In addition, the kind of starch used as a raw material for dextrin is not particularly limited, and any of ground starch such as corn starch, wheat starch and rice starch, and underground starch such as potato starch and tapioca starch can be used.

  Moreover, maltotriohydrolase can be used suitably as a starch degrading enzyme used when obtaining non-aging dextrin. Further, when non-aging dextrin is obtained, maltotriose hydrolase is allowed to act on starch liquefaction liquid, so that the maltotriose content is 25% ds (dry substance: percentage in terms of solid content) or more and less than 48% ds. It is necessary to adjust the maltotriose content to 27% ds or more and less than 43% ds.

  In addition, when obtaining non-aging dextrin, from the viewpoint of the dispersibility of the starch saccharified solution and the enzyme activity, the starch concentration of the liquefied solution is adjusted to 25% or more and less than 35%, and the pH is 5 or more and 8 or less. It is preferable to adjust to. The pH is preferably adjusted by adding slaked lime to the liquefied liquid.

  Furthermore, when obtaining non-aging dextrin, in order to increase the yield, DE (dextrose equivalent: where the ratio of reducing sugar to the solid content when reducing sugar is measured as dextrose roast) Is preferably adjusted to a range of 3 to 20, more preferably 5 to 15. Furthermore, the decomposition reaction with maltotriohydrolase is preferably performed at 45 to 65 ° C., more preferably 50 to 60 ° C., in order to increase the enzyme activity.

  Any maltotriohydrolase can be used as the degrading enzyme regardless of its origin. As such a maltotriohydrolase, an “AMT” enzyme (600 U / ml, Microbacterium origin) manufactured by Amano Enzyme Co., Ltd. can be preferably used. In addition, when decomposing | disassembling the starch liquefaction liquid with an enzyme, it is also possible to use together alpha-amylase and pullulanase with maltotriohydrolase. As such α-amylase, any α-amylase can be used regardless of its origin, and “Christase T10S” (17,000 JLU) manufactured by Daiwa Kasei Co., Ltd. can be suitably used. On the other hand, as pullulanase, any pullulanase can be used regardless of origin, and “Amano” (900 U / ml) manufactured by Amano Enzyme Co., Ltd. can be preferably used.

  Moreover, the addition amount of maltotriohydrolase can be suitably adjusted with reaction temperature and saccharification time. For example, when saccharification is carried out at a reaction temperature of 55 ° C. for 48 hours, the amount of maltotriohydrolase added is preferably 1.0 to 2.0 U / g, and at a reaction temperature of 55 ° C. for 72 hours. When saccharifying over, it is preferably 0.5 to 1.5 U / g.

  In addition, when α-amylase is used in combination, the addition amount of α-amylase is preferably 0.3 to 2.0 U / g. When pullulanase is used in combination, the addition amount of pullulanase is set to 0. It is preferable to set it as 5-1.0 U / g.

  In addition, the saccharified solution after being decomposed with an enzyme needs to fractionate a non-aging dextrin solution fraction by chromatography. As a fractionation method by such chromatography, ion exchange chromatography can be used. When fractionating a saccharified solution by chromatography (hereinafter referred to as chromatographic fractionation), from the viewpoint of fractionation efficiency, the saccharified solution is obtained by activated carbon filtration or an ion exchange purification apparatus such as a two-bed mixed bed system. Is preferably purified and concentrated before use. In addition, when concentrating saccharified liquid beforehand, it is preferable that the solid content (maltooligosaccharide) density | concentration of a concentrated liquid shall be 40 to 70%.

  Furthermore, as the ion exchange resin used for ion exchange chromatography, it is preferable to use a strongly acidic cation exchange resin. Such a strongly acidic cation exchange resin has an effect of fractionating a dextrin component (maltooligosaccharide) and a saccharide of a trisaccharide or less. As such a strong acid cation exchange resin, either an alkali metal type strong acid cation exchange resin or an alkaline earth metal type strong acid cation exchange resin can be used. It is preferable to use an ion exchange resin, and it is particularly preferable to use a sodium-type strongly acidic cation exchange resin. As the sodium-type strongly acidic cation exchange resin, sodium type strongly acidic cation exchange resins of “Diaion FRK” series and “Diaion Unibeads” series manufactured by Mitsubishi Kasei can be suitably used.

  On the other hand, when fractionating a dextrin liquid fraction by ion exchange chromatography, the temperature of the saccharified liquid passing through the column is preferably 40 to 90 ° C, particularly preferably 55 to 75 ° C. In addition, the speed of the saccharified solution at the time of passing is preferably adjusted so that SV (Space Velocity: ratio of the volume of the solution flowing per hour to the resin volume) is in the range of 0.01 to 0.10. .

  As a specific example of industrial chromatographic fractionation using the strong acid cation exchange resin as described above, chromatographic fractionation by a chromatographic apparatus comprising four separate towers packed with a strong acid cation exchange resin as shown in FIG. Can be mentioned. In chromatographic fractionation using such a chromatography apparatus, the saccharified solution as a raw material is fractionated into a non-aging dextrin liquid fraction and a high-purity maltotriose liquid fraction by sequentially repeating the following four steps. The

[the first stage]
Purified and separated raw material liquid obtained by saccharifying the starch liquefaction liquid with maltotriohydrolase in the filling device passes from the first tower (1) to the second tower (2) and the third tower (3) to the fourth tower (4). Circulate.
[Second stage]
The purified separation raw material liquid is supplied to the third tower (3) to flow down the section, and during that time, the non-aging dextrin solution flowing out of the section is extracted out of the system.
[Third stage]
While eluting water is supplied to the first tower (1) to flow down the section, a solution rich in maltotriose components flowing out from the section is withdrawn out of the system.
[Fourth stage]
Elution water is supplied to the first tower (1) to flow down the section, the effluent from the first tower (1) is introduced into the second tower (2), and the effluent from the second tower (2) is fed to the first tower (1). The non-aging dextrin solution that flows into the third tower (3) and flows out from the third tower (3) is extracted out of the system.

  When fractionating as described above, the DE value of the non-aging dextrin solution is within the range of 5 to 10 in order to develop an appropriate viscosity from the viewpoint of convenience when preparing a food. It is preferable to adjust to. The fractionated non-aging dextrin solution is preferably powdered from the viewpoint of convenience during long-term storage or addition to food. Further, the non-aging dextrin solution can be made into a powder having good fluidity even under high humidity by a method such as spray drying.

  On the other hand, examples of thickening polysaccharides added to the dextrin include alginic acid and carrageenan extracted from seaweed, locust bean gum extracted from seeds, xanthan gum as a fermentation product, pectin extracted from fruits such as apples and lemons, etc. be able to.

  In addition, the non-aging dextrin described above contains one or more of isomaltoligosaccharide, vitamin A, vitamin C, vitamin E, DHA (docosahexaenoic acid), and EPA (eicosapentaenoic acid) as necessary. Can be added. When isomaltoligosaccharide is added to non-aging dextrin, the swallowing food base material has an intestinal regulating effect. In addition, when vitamin A is added to non-aging dextrins, the swallowing food base material has the effect of keeping the skin and mucous membranes normal, and when vitamin C is added, it is resistant to stress and disease. When vitamin E is added, it has an effect of preventing lifestyle-related diseases and diseases related to aging due to its antioxidant action. Furthermore, when DHA is added to non-aging dextrin, the swallowing food base material has an effect of improving memory ability and learning function, and when EPA is added, it has the effect of improving hyperlipidemia. To play.

  Moreover, an excretion odor reducing substance can be added to the above non-aging dextrin as needed. Thus, when the excretion odor reducing substance is added to the non-aging dextrin, the swallowing food base material can reduce malodors (such as ammonia odor) after excretion. Examples of the excretion odor reducing substance include champignon extract, which is an extract from mushrooms.

In addition, the swallowing food base material of the present invention preferably adjusts the value of the dynamic viscoelasticity tan δ represented by the following formula 1 to a range of 0.5 or more and less than 1.0, 0.7 to 0.8 It is especially preferable that it is in the range. In other words, in order for the swallowed food to pass smoothly through the pharynx, it is necessary that the food and the pharyngeal mucous membrane have a small friction between the food and the pharyngeal mucosa. This is because the food can be easily deformed moderately and the friction between the food and the pharyngeal mucosa can be reduced by adjusting the above to the above range. In addition, by adjusting the food using the swallowing food base material in which the value of dynamic viscoelasticity tan δ is in the range of 0.5 or more and less than 1.0, so-called “over the throat” becomes good and delicious. It becomes possible to provide a texture.
tan δ = G ″ / G ′ (where G ′ = dynamic elastic modulus (stiffness), G ″ = dynamic loss (softness)).

  In addition, the swallowing food base material of the present invention preferably has a tan δ value of 0.5 or more and less than 1.0 after being frozen and thawed. In general swallow food bases, after freezing and thawing, the value of tan δ is greatly reduced and the food “over the throat” is worsened. In this way, the rate of decrease in the value of tan δ is suppressed. Thus, even when freezing and thawing are repeated, it is possible to promote a good swallowing reflex and provide a food with good “over the throat”.

  Hereinafter, the specific example of the swallowing food base material of this invention is demonstrated in detail by an Example.

a. Preparation of dextrin After adjusting pH by adding slaked lime to a predetermined concentration of starch milk (corn starch saccharified solution), a predetermined amount of α-amylase was added to the starch milk. Thereafter, the starch milk was heated to about 105 ° C. with a jet cooker and held at that temperature for about 10 minutes. Furthermore, α-amylase was inactivated by heating the liquefied liquid after heating to about 120 ° C. with a jet cooker. Further, maltotriohydrolase (“AMT” enzyme, manufactured by Amano Enzyme Co., Ltd.) 0.6U / 9 (0. 0) was added to the liquefied liquid of DE8 to 10 whose pH and temperature were adjusted by opening the liquefied liquid to atmospheric pressure. 1% by weight) and saccharified at a temperature of about 58 ° C. until the maltotriose content is 25 to 48%. Thereafter, the saccharified solution was purified and concentrated, and then passed through a sodium-type strongly acidic cation exchange resin to separate into a non-aging dextrin section and a section with maltotriose content of 60%. And after purifying and concentrating the separated non-aging dextrin section, the dextrin of Example 1 was obtained by pulverizing with a spray dryer.

The molecular weight distribution of the dextrin of Example 1 obtained as described above was measured with an RI detector. The molecular weight distribution was measured using a column (Bio-Gel TSK30-XL) manufactured by Toyo Soda Co., Ltd. with a 0.02 mol% NaCl solution as an eluent and a flow rate of 0.8 ml / min at room temperature. Went as. The measurement result of molecular weight distribution is shown in FIG. Further, from the measured molecular weight distribution, the ratio of components having a molecular weight of less than 1 × 10 ³ , the ratio of components having a molecular weight of less than 1 × 10 ⁴ , and the ratio of components having a molecular weight of 1 × 10 ⁵ or more were calculated. Table 1 shows the ratio of each component. From Table 1, it can be seen that the dextrin of Example 1 does not contain a component having a molecular weight of 1 × 10 ⁵ or more. Furthermore, the number average molecular weight, the weight average molecular weight, and the degree of dispersion were calculated from the measured molecular weight distribution. The calculated number average molecular weight, weight average molecular weight, and degree of dispersion are shown in Table 2. On the other hand, the DE value of the dextrin of Example 1 was measured by the Fehring-Lehman-Schol method. The measurement results are shown in Table 2.

b. Production of swallowing food base material The swallowing food base material of Example 1 was produced by mixing 70 parts by weight of the dextrin (non-aging dextrin) of Example 1 obtained as described above with 30 parts by weight of xanthan gum.

c. Evaluation of homogeneity Adjust the 2% trolley solution of the swallowing food base material of Example 1 obtained as described above, and use a commercially available refrigerator to repeatedly freeze and thaw the trolley solution (24 hours), By measuring the change in turbidity, the state of change in the homogeneity of the tromi liquid was investigated. The turbidity was evaluated by the absorbance at 720 nm of a 10 mm thick cell containing a 2-fold diluted Tomi solution using a Shimadzu UV-160A spectrophotometer. Table 3 shows changes in turbidity with respect to the number of freezing and thawing.

a. Preparation of dextrin The amount of maltotriohydrolase added when degrading the saccharified solution with maltotriohydrolase (“AMT” enzyme manufactured by Amano Enzyme Inc.) was changed to 0.54 U / g (0.09% by weight). In the same manner as in Example 1, the dextrin of Example 2 was obtained. Thereafter, the molecular weight distribution of the obtained dextrin of Example 2 was measured in the same manner as in Example 1, and the ratio of components having a molecular weight of less than 1 × 10 ³ , the ratio of components having a molecular weight of less than 1 × 10 ⁴ , and the molecular weight. The ratio of components of 1 × 10 ⁵ or more, the number average molecular weight, the weight average molecular weight, and the degree of dispersion were calculated. Table 1 shows the ratio of components having respective molecular weights. Further, Table 2 shows the calculated number average molecular weight, weight average molecular weight, and degree of dispersion. From Table 1, it can be seen that the dextrin of Example 2 does not contain any component having a molecular weight of 1 × 10 ⁵ or more. Further, the DE value of the dextrin of Example 2 was measured in the same manner as in Example 1. The measurement results are shown in Table 2.

b. Production of swallowing food base material The swallowing food base material of Example 1 was produced by mixing 70 parts by weight of the dextrin of Example 2 obtained as described above with 30 parts by weight of xanthan gum.

c. Evaluation of homogeneity The 2% trolley solution of the swallowing food base material obtained in Example 2 was prepared, and the state of change in homogeneity of the trolley solution was examined by the same method as in Example 1. Table 3 shows changes in turbidity with respect to the number of freezing and thawing.

[Comparative example]
a. Manufacture of a swallowing food base After adjusting pH by adding slaked lime to a predetermined concentration of starch milk, a predetermined amount of α-amylase was added to the starch milk. Thereafter, the starch milk was heated to about 90 ° C. with a jet cooker and held at that temperature for about 10 minutes. Furthermore, α-amylase was inactivated by heating the heated starch milk to about 120 ° C. with a jet cooker. Thereafter, after the starch milk was released to atmospheric pressure, α-amylase was added again, and liquefaction proceeded at a temperature of 90 ° C. until the DE value reached 8-10. And after refine | purifying the starch milk which complete | finished liquefaction, the dextrin of the comparative example was obtained by pulverizing with a spray dryer.

The molecular weight distribution of the comparative dextrin obtained as described above was measured in the same manner as in Example 1. The measurement result of molecular weight distribution is shown in FIG. Further, from the molecular weight distribution, the ratio of the component having a molecular weight of less than 1 × 10 ³ , the ratio of the component having a molecular weight of less than 1 × 10 ⁴ , the ratio of the component having a molecular weight of 1 × 10 ⁵ or more, and the number average molecular weight, weight average molecular weight, and dispersity Calculated. Table 1 shows the ratio of components having respective molecular weights. Further, Table 2 shows the calculated number average molecular weight, weight average molecular weight, and degree of dispersion. From Table 1, it can be seen that the dextrin of the comparative example contains about 7.3% of a component having a molecular weight of 1 × 10 ⁵ or more. Furthermore, the DE value of the dextrin of the comparative example was measured in the same manner as in Example 1. The measurement results are shown in Table 2.

b. Production of swallowing food base material A comparative swallowing food base material was produced by mixing 70 parts by weight of the dextrin of the comparative example obtained as described above and 30 parts by weight of xanthan gum.

c. Evaluation of homogeneity The 2% trolley solution of the obtained swallowing food base material of the comparative example was prepared, and the state of change in homogeneity of the trolley solution was examined by the same method as in Example 1. Table 3 shows changes in turbidity with respect to the number of freezing and thawing.

  From Table 3, it can be seen that the trolley liquids of the swallowing food base materials of Example 1 and Example 2 do not increase in turbidity even when freeze-thaw is repeated, and the homogeneity is maintained. On the other hand, it can be seen that the trolley solution of the swallowing food base material of the comparative example increases in turbidity as the number of freezing and thawing increases, and gradually becomes heterogeneous.

  In addition, when the dynamic viscoelasticity measurement was performed on the swallowing food bases of each Example and Comparative Example, the swallowing food bases of Example 1 and Example 2 each had a value of tan δ before freezing, These values were about 0.7 and about 0.8, and even when freezing and thawing were repeated, there was no change in those values (the retention rate of tan δ was 95% or more in all cases). When the trolley solution of the swallowing food base material of Example 1 and Example 2 was frozen and then thawed and sampled, it was possible to promote good swallowing reflexes, and “over the throat” was also good.

  On the other hand, the swallowing food base material of the comparative example had a tan δ value before freezing of about 0.5, and after freezing and thawing, the value decreased to about 0.4 (retention rate of tan δ = 80% ). In addition, when the trolley solution of the swallowing food base material of the comparative example was frozen and then thawed and sampled, “over the throat” was somewhat poor.

  The swallowing food base material of the present invention can be widely used as a base material (auxiliary food) when preparing food for dysphagic persons such as elderly people.

It is explanatory drawing which shows the outline of a chromatographic separation apparatus. FIG. 3 is an explanatory diagram showing a molecular weight distribution of dextrin of Example 1. It is explanatory drawing which shows the molecular weight distribution of the dextrin of a comparative example.

Explanation of symbols

  M ・ ・ chromatographic separation device, 1 ・ ・ first tower, 2 ・ ・ second tower, 3 ・ ・ third tower, 4 ・ ・ fourth tower.

Claims (6)

A swallowing food base material comprising a dextrin not containing a polymer component having a molecular weight of 1 × 10 ⁵ or more and a thickening polysaccharide.   A swallowing food base material obtained by mixing a non-aging dextrin obtained by fractionating a starch saccharified solution treated with maltotriohydrolase by chromatography with a thickening polysaccharide.   The swallowing food base material according to claim 1 or 2, wherein at least one of isomaltoligosaccharide, vitamin A, vitamin C, vitamin E, DHA, and EPA is added.   The swallowing food base material according to any one of claims 1 to 3, wherein an excretion odor reducing substance is added. A method for producing a swallowing food base material, comprising mixing a dextrin not containing a polymer component having a molecular weight of 1 × 10 ⁵ or more and a thickening polysaccharide.   A method for producing a swallowing food base material, comprising mixing a dextrin obtained by fractionating a liquefied liquid of starch treated with maltotriohydrolase by chromatography and a thickening polysaccharide.

Images