JP2008086307A - Thickener for protein-containing liquid composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a thickener capable of adding thickness to a liquid composition containing much protein, such as cow milk and thick liquid food. <P>SOLUTION: This thickener for protein-containing liquid food contains kappa carrageenan whose part of molecule is replaced with iota carrageenan. Furthermore, the thickener contains at least one kind selected from among xanthan gum, high-methoxyl pectin, Cyamoposis Gum, and metal salts. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a thickener for protein-containing liquid compositions. Specifically, the present invention relates to a thickening agent capable of imparting thickening to a liquid composition containing a large amount of protein such as milk or concentrated liquid food.

  In recent years, with the increase in the number of elderly people, there is a tendency for so-called mastication and swallowing difficult persons who have a disorder in a series of actions of chewing and swallowing food. Various thickeners (thickening agents) have been developed for those with difficulty in chewing and swallowing. In recent years, thickeners based on thickening polysaccharides have been used favorably from the viewpoints of palatability (lessly affecting the taste and appearance) and functionality (demonstrating the effect when added in small amounts). .

  When added to liquid food, as a requirement required for a thickening agent used for swallowing assistance, (1) to be well dispersed without being damped, (2) predetermined physical property value (for example, viscosity) in a short time (3) exhibiting stable physical property values regardless of the type of food, (4) exhibiting predetermined physical property values at a low concentration, and not deteriorating taste and appearance; 5) It is easy to form a bolus in the oral cavity, and the adhesion on the pharynx is small. In order to satisfy such requirements, conventionally, methods such as using thickening polysaccharides alone or in combination, and granulating thickening polysaccharide powder have been studied.

  However, by granulating thickening polysaccharides, they tend to disperse in water and tend to exhibit certain physical properties (viscosity) in a short time. When adding thickened polysaccharides that are granulated to liquid foods where it is difficult for the thickening agent to develop a viscosity, the viscosity expression becomes extremely slow, and a large amount of thickening agent must be added. However, it was not sufficient as a thickener used for swallowing assistance.

  Here, carrageenan has attracted attention as a thickening polysaccharide that imparts viscosity to liquid food. For example, anti-vomiting food for tube administration to prevent or prevent vomiting caused by ingestion of liquid food tube, which consists of a solution containing lambda carrageenan and a milk protein solution paired into tube A thick liquid food characterized in that it is homogenized, including a food (Patent Document 1) in which the above solution is individually administered by tube before and after, and contains at least dietary fiber and a thickening polysaccharide. A paste that uses kappa carrageenan (Patent Document 2), a paste added to food for people with difficulty in chewing / swallowing to prevent aspiration, the main component of which is sodium / iota type, sodium / kappa type, sodium / The main raw material is carrageenan that is either lambda type or a mixture thereof, and the total amount of potassium, calcium, and magnesium ions in the carrageenan is 5.0% by weight. Are control below, the pastes used by hydration in cold water have been described (Patent Document 3). However, these thickeners have a problem that it is difficult to increase the viscosity of a liquid composition having a high protein content. Similarly, Patent Document 4 discloses a semi-solidifying agent for enteral nutrients mainly composed of carrageenan which is sodium / iota type, sodium / kappa type, sodium / lambda type or a mixture thereof. Yes. However, Patent Document 4 is an invention relating to a sodium-type carrageenan, and does not describe any special carrageenan such as kappa carrageenan in which a part of the molecule is replaced with iota carrageenan. Furthermore, Patent Document 4 is intended for semi-solidification of an object, and when it is added to a liquid composition having a high protein content using carrageenan disclosed in Patent Document 4, the thickening effect is insufficient. Therefore, a thickening agent that thickens well even in a liquid composition having a high protein content has been desired.

  On the other hand, when carrageenan is used in combination with a nutritional product containing a protein source, a lipid source, and a carbohydrate source including high amylose starch and guar gum, there is a report that it is effective in reducing serum separation (Patent Document 5). No mention is made of the type of carrageenan to do. According to Patent Document 5, it seems that by adding carrageenan or guar gum, it is expected to have an effect of suppressing the roughness of the product due to proteins contained in the nutritional product, but carrageenan and guar gum are expected. No mention is made of the thickening effect due to use. Even if these conventional kappa type, iota type, and lambda type carrageenans are added, it is difficult to thicken a product containing a large amount of protein, and there is still room for improvement. It was.

  Moreover, when the viscosity expression is extremely slow, the thickener is often added more than necessary. In such a case, the viscosity suddenly increases with the passage of time, and may eventually gel. When such a phenomenon occurs, it becomes extremely dangerous to swallow the thickened food, and it may become an important problem as it is life-threatening, especially for the purpose of thickening for people with difficulty swallowing and chewing I couldn't.

Japanese Patent No. 3633942 JP 2003-289830 A Japanese Patent No. 3524359 International Publication No. 06/041173 Pamphlet Special table 2003-517456 gazette

  The present invention has been developed in view of such circumstances, and an object thereof is to provide a thickening agent suitable for thickening a liquid composition having a high protein content such as milk or liquid food.

  As a result of diligent studies to solve the above problems, the present inventors have particularly found that iota carrageenan is a part of the molecule as a thickening agent for thickening a liquid composition having a high protein content such as milk or liquid food. It has been found that by containing the substituted kappa carrageenan, the thickener can be added to room temperature milk or liquid food and thickened by hand stirring. Furthermore, by using xanthan gum in combination, we found that the viscosity development and viscosity stability of the thickening agent can be complemented, and by further using high methoxyl pectin, protein-derived roughening and aggregation are remarkably suppressed. The present invention was completed by discovering that the viscosity development of the carrageenan can be complemented by using guar gum together.

The present invention relates to a thickener for a protein-containing liquid composition having the following aspects;
Item 1. A thickener for protein-containing liquid compositions, comprising kappa carrageenan in which a part of the molecule is substituted with iota carrageenan.
Item 2. Item 4. The thickener for protein-containing liquid composition according to Item 1, further comprising xanthan gum.
Item 3. Item 3. The thickener for protein-containing liquid composition according to item 1 or 2, further comprising high methoxyl pectin.
Item 4. Item 4. The thickener for protein-containing liquid composition according to any one of Items 1 to 3, further comprising guar gum.
Item 5. The thickener for protein-containing liquid composition according to any one of Items 1 to 4, further comprising a metal salt.
Item 6. The thickener for a protein-containing liquid composition according to any one of Items 1 to 5, wherein the thickener is granulated.

  According to the present invention, it is possible to provide a thickening agent that favorably thickens a liquid composition having a high protein content such as milk or liquid food.

  The thickening agent for protein-containing liquid composition according to the present invention is characterized by containing kappa carrageenan in which a part of the molecule is substituted with iota carrageenan.

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

  The carrageenan used in the present invention is characterized in that the molecular structure of the kappa carrageenan (Chemical Formula 1 upper part) has a part of the structure of iota carrageenan (Chemical Formula 1 middle stage). That is, in the polymer unit composed of 4-O-Sulfato-β-D-galactopyranosyl unit, which is the structure of kappa carrageenan, and 3,6-Anhydro-α-galactopyranosyl unit, the structure of iota carrageenan is 4 A unit consisting of -O-Sulfato-β-D-galactopyranosyl unit and 3,6-Anhydro-2-O-Sulfato-α-galactopyranosyl unit is partially substituted. As for the degree of substitution, the structure of iota carrageenan may be partially substituted in kappa carrageenan, and the substitution rate may be about 1 to 49%, preferably 10 to 40%. Kappa carrageenan in which a part of the molecule is replaced with iota carrageenan is sometimes referred to as “κ2 carrageenan”.

  The amount of kappa carrageenan in which a part of the molecule used in the present invention is substituted with iota carrageenan is 0.005 to 5.0% by weight, preferably 0.01 to 3.0%, based on the protein-containing liquid composition. % By weight, more preferably 0.05 to 1.5% by weight. By adding the kappa carrageenan in which a part of the molecule is replaced with iota carrageenan in the present invention at the above-mentioned addition amount, even if it is a protein-containing liquid composition having a high protein content, the viscosity is developed in a short time. And a liquid composition having excellent viscosity stability. In addition, as an addition amount with respect to the protein contained in the liquid composition, kappa carrageenan in which a part of the molecule of the present invention is substituted with iota carrageenan is 0.005 to 1 part by weight of protein in the liquid composition. It is preferable to add 3 parts by weight.

  In addition, xanthan gum can be used in combination with the thickener of the present invention. By using xanthan gum in combination, the viscosity development of the thickening agent (viscosity rise from immediately after the addition of the thickening agent to 10-15 minutes later) is complemented, and the protein-containing liquid composition has a good thickening property. Can bring. Specifically, liquid compositions containing proteins, such as milk and concentrated liquid foods, have extremely slow viscosity development and require a considerable amount of time to reach the required viscosity, compared to liquid compositions that do not contain proteins. However, by using the thickener according to the present invention, the protein-containing liquid composition can be thickened to a required viscosity in a short time. This is an excellent suitability as a thickening agent for foods for persons with difficulty in mastication / swallowing, which are usually prepared by hand stirring for persons with difficulty mastication / swallowing and their caregivers.

  Furthermore, by using xanthan gum in combination, the viscosity stability of the thickening agent (viscosity equilibration after 15 minutes after addition of the thickening agent) is complemented, and the protein-containing liquid composition has a good thickening property. Can bring. Specifically, for example, a liquid composition containing protein such as milk or concentrated liquid food may continue to develop its viscosity over time when a thickener is added, compared to a liquid composition containing no protein. Yes, the time that can provide a suitable thickening for people with difficulty in chewing / swallowing was limited, and it was difficult to handle for those with difficulty in chewing / swallowing and their caregivers (time-constrained), but according to the present invention Thickener is used in combination with xanthan gum, and after taking a certain period of time, it takes an almost constant viscosity, so it is easy to prepare for those who have difficulty chewing and swallowing and their caregivers without any time constraints. It is excellent as a thickener. That is, when added to a protein-containing liquid composition, the viscosity is immediately developed (within 10-15 minutes), and the viscosity can be maintained without excessive increase or decrease.

  As addition amount with respect to the protein containing liquid composition of the xanthan gum used by this invention, 0.005-5.0 weight%, Preferably, it is 0.01-4.0 weight%, More preferably, it is 0.05-2. .5% by weight can be mentioned. About the compounding ratio in the thickener of this invention, xanthan gum 0.01-50.0 weight part with respect to 1 weight part of kappa carrageenans in which a part of molecule | numerator was substituted by iota carrageenan, Preferably it is 0.05. -25.0 weight part, More preferably, 0.1-10.0 weight part can be mentioned.

Furthermore, high methoxyl pectin (hereinafter referred to as “HM pectin”) can be used in combination with the thickener of the present invention. By containing HM pectin, it is possible to suppress protein-derived roughening and aggregation that may occur in the protein-containing liquid composition.
In particular, depending on the type of protein-containing liquid composition, oil content may be separated by giving a certain viscosity, and the liquid composition may be roughened or the protein may be aggregated. Thus, such a phenomenon can be suppressed.

  Pectin is an acidic polysaccharide having α-D-galacturonic acid as a main chain component, which exists as a cell wall component in vegetables and fruits. Galacturonic acid constituting pectin is partially methyl esterified, and is divided into LM (low methoxyl) pectin and HM (high methoxyl) pectin depending on the degree of esterification. In the present invention, HM pectin having an esterification degree of 55 or more, preferably 60 or more, more preferably 65 or more is used. Such pectin is commercially available, and examples thereof include SM-478 and SM-666 manufactured by San-Ei Gen FFI Co., Ltd.

  Moreover, as addition amount with respect to the protein containing liquid composition of HM pectin used by this invention, 0.005-15.0 weight%, Preferably, it is 0.01-9.0 weight%, More preferably, it is 0.8. 05-4.5% by weight can be mentioned. About the mixture ratio in the thickener of this invention, 0.005-30.0 weight part of HM pectin is preferable with respect to 1 weight part of kappa carrageenans where a part of molecule | numerator was substituted by iota carrageenan, Preferably it is 0.00. 01-20 weight part, More preferably, 0.05-10 weight part can be mentioned.

  In addition, guar gum can be used in combination with the thickener of the present invention. By using the guar gum in combination, it is possible to complement the viscosity development property of the thickening agent and bring a good thickening to the protein-containing liquid composition.

  As addition amount with respect to the protein containing liquid composition of the guar gum used by this invention, 0.001-5.0 weight%, Preferably, it is 0.005-2.0 weight%, More preferably, it is 0.01-1 0.0% by weight can be mentioned. The blending ratio in the thickener of the present invention is 0.01 to 25.0 parts by weight of guar gum, preferably 0.05 with respect to 1 part by weight of kappa carrageenan in which a part of the molecule is substituted with iota carrageenan. -10.0 weight part, More preferably, 0.1-5.0 weight part can be mentioned.

  The thickener in the present invention can be used in combination with a metal salt. By using a metal salt, the dispersibility of the thickening agent can be complemented, and good thickening can be achieved in the protein-containing liquid composition. The metal salt is not particularly limited as long as it is at least one selected from the group consisting of potassium salt, sodium salt, calcium salt and magnesium salt, which is generally used for foods.

  As potassium salts, potassium chloride, monopotassium citrate, tripotassium citrate, DL-potassium hydrogen tartrate, potassium hydrogen tartrate, potassium carbonate, tetrapotassium pyrophosphate, potassium polyphosphate, potassium metaphosphate, tripotassium phosphate , Dipotassium hydrogen phosphate, potassium dihydrogen phosphate, potassium sulfate, potassium hydrogen sulfite, potassium gluconate, potassium L-glutamate, potassium acetate, potassium bromide, potassium bromate, potassium nitrate, and potassium sorbate The 1 type (s) or 2 or more types selected can be mentioned.

  Sodium salts include sodium carboxymethylcellulose, trisodium citrate, monosodium citrate, DL-sodium malate, sodium benzoate, sodium chloride, sodium gluconate, sodium L-glutamate, sodium acetate, sodium bromide, bicarbonate Sodium, potassium sodium tartrate, sodium hydrogen tartrate, DL-sodium tartrate, sodium L-tartrate, sodium nitrate, sodium carbonate, sodium lactate, tetrasodium pyrophosphate, disodium dihydrogen pyrophosphate, sodium fumarate, sodium polyphosphate, metalin Sodium phosphate, sodium hydrogen sulfite, sodium sulfate, disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium phosphate, 5'-disodium inosinate, 5'-uridyl Disodium 5'disodium guanylate, 5'-cytidylic acid disodium, and 5'-ribonucleotides can be exemplified one or more selected from the group consisting of disodium.

  Calcium salts include calcium lactate, calcium chloride, calcium citrate, calcium gluconate, calcium L-glutamate, calcium acetate, calcium oxide, uncalcined bone calcium, calcium hydroxide, calcium carbonate, calcium dihydrogen pyrophosphate, calcium sulfate, Examples thereof include one or more selected from the group consisting of tricalcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, and 5′-ribonucleotide calcium.

  The magnesium salt is not particularly limited as long as it is at least one selected from the group consisting of magnesium chloride, magnesium L-glutamate, magnesium oxide, magnesium carbonate, and magnesium sulfate.

  In these, since dispersibility improves more, it is more preferable to use 1 or more types which consist of calcium lactate, potassium chloride, and trisodium citrate, especially calcium lactate.

  The addition amount of the metal salt used in the present invention to the protein-containing liquid composition is 0.0001 to 10.0% by weight, preferably 0.001 to 5.0% by weight, more preferably 0.01 to 1.0% by weight can be mentioned. The amount of metal salt added to the thickener used in the present invention is 0.05 to 50% by weight, preferably 0.1 to 20% by weight, and more preferably 0.5 to 10% by weight. Can be mentioned. Furthermore, even if it is outside the above range, the metal salt may be added for the purpose of, for example, supplementing minerals, within the range that does not adversely affect the thickener for protein-containing liquid food of the present invention. it can.

  As a method for blending the metal salt into the thickener of the present invention, any known method can be used. For example, powder metal salt is powdered using a ribbon mixer or a V blender. And a method of mixing and blending, and a method of spraying a metal salt solution followed by fluid drying and blending.

  The protein-containing liquid composition used in the present invention refers to a liquid composition containing protein, specifically, 0.1% by weight or more in the liquid composition, particularly a liquid food. As mentioned above, liquid foods containing proteins such as milk and concentrated liquid foods have a slow onset of viscosity even with the addition of existing thickeners, and it was not easy to thicken them to aid swallowing. However, the thickener of the present invention is a thickener suitable for a liquid food containing protein, which is suitable for the liquid food which is immediately thickened by hand stirring after the addition of the thickener. And by using the thickener which concerns on this invention, it is a liquid composition with high protein content, such as 0.1 to 15 weight% of protein content in a liquid composition more than 0.1 weight%, In addition, it became possible to quickly give a viscosity suitable for swallowing assistance.

  Proteins are usually protein derived from milk such as milk, skim milk powder, whole milk powder, whole fat condensed milk, defatted condensed milk or fresh cream, animal proteins such as egg, animal meat, marine products, etc. , Vegetable proteins derived from soybeans and wheat. Further, gelatin, collagen, protein degradation products (peptides) and the like are also included.

  Specific examples of protein-containing liquid foods other than milk and concentrated liquid foods include milk drinks, lactic acid bacteria drinks, coffee drinks, cocoa drinks, tea drinks, soy milk drinks, soy protein drinks, carbonated drinks, sports drinks, nutrition drinks, functions Sexual drinks, soup drinks, vegetable drinks and the like.

  Concentrated liquid foods have a caloric value of 1 kcal / mL or more, and nutritional components contain at least proteins, lipids, carbohydrates, minerals, vitamins, etc., minimize side effects such as diarrhea, and penetrate the human body It is higher than the pressure, has fluidity to pass even in a thin tube, has good flavor, and has emulsion stability that can be stored at room temperature for several months. Such a thick liquid food contains minerals and lipids in addition to protein, so it was difficult to impart more tromi, but by adding the thickener for liquid composition of the present invention. In addition, it is possible to give a viscosity with little change with time. Therefore, elderly people and persons with dysphagia can safely and efficiently replenish nutritional components such as proteins, lipids, and minerals, and further reduce the time and effort of the caregiver.

  The thickener for protein-containing liquid composition of the present invention may be in any shape such as powder, granule, liquid, viscous liquid, semi-solid, paste and the like. Preferably, it is a granule or liquid. By adding a thickening agent in the form of granules, when added to protein-containing liquid compositions such as concentrated liquid foods and milk, it disperses well even under weak stirring conditions such as hand stirring, and imparts better viscosity development. This is because a liquid thickening agent facilitates uniform dispersion in the protein-containing liquid composition.

  The thickener for protein-containing liquid composition of the present invention can be produced by any known method. However, when preparing a granular thickener, for example, a part of the molecule is iota. If necessary, kappa carrageenan substituted with carrageenan is powder-mixed with one or more selected from xanthan gum, HM pectin, guar gum and metal salt, and the resulting mixture is mixed with any binder liquid, for example, Water, dextrin solution, alcohol, kappa carrageenan in which part of the molecule is replaced with iota carrageenan, xanthan gum, HM pectin, guar gum and a solution in which one or more selected from metal salts are dissolved as a binder liquid. The method of granulating is mentioned. The granulation method can be produced according to a conventional method, and a known method such as fluidized bed granulation, rolling granulation, stirring granulation can be employed.

  For example, the following method can be illustrated as a manufacturing method by fluidized bed granulation. The powder is put into a granulator and hot air is sucked in from above to cause the powder inside the granulator to flow. There is a method of producing granules by spraying a binder liquid onto the flowing powder inside the granulator, attaching the binder liquid to the powder surface, forming agglomerated particles, and drying them. it can.

  Further, the thickening agent for a liquid protein-containing liquid composition is, for example, selected from kappa carrageenan in which a part of the molecule is replaced with iota carrageenan and, if necessary, xanthan gum, HM pectin, guar gum and metal salt 1 Disperse seeds or two or more kinds in water, alcohols, inorganic salt solutions, etc., and add other raw materials such as fats and oils as necessary to increase the viscosity for liquid protein-containing liquid compositions It can be used as an agent.

  In addition, the thickener of the present invention can improve dispersibility and solubility in the protein-containing liquid composition by including various excipients. At least one or more excipients selected from starch and saccharides can be suitably used. Specifically, as dextrin, dextrin such as dextrin, amylodextrin, erythrodextrin, acrodextrin, maltodextrin, cyclodextrin, etc. as starch, corn, waxy corn, potato, sweet potato, wheat, rice, sticky rice, tapioca, Raw starch derived from sago palm, etc., and modified starch obtained by subjecting the starch to physical or chemical treatment (introduced acid-decomposed starch, oxidized starch, pregelatinized starch, grafted starch, carboxymethyl group, hydroxyalkyl group, etc.) Etherified starch, esterified starch introduced with acetyl group, cross-linked starch in which two or more hydroxyl groups of starch are bonded via functional groups, emulsifiable starch introduced with hydrophobic group such as octenyl succinic acid group, wet heat -Starch such as dry heat-treated starch. Examples of sugars include sugars such as sucrose, fructose, glucose, maltose, saccharified starch, reduced starch syrup, and trehalose. Among these, dextrin having a DE of about 1 to 50 can be preferably used. Dispersibility and solubility of the thickener in the protein-containing liquid composition can be improved by incorporating the aforementioned excipient into the thickener by mixing such as powder mixing.

  The thickener for protein-containing liquid composition of the present invention may be used in combination with a water-soluble polymer other than those described above as long as the effect of the present invention is not adversely affected. Specifically, galactomannans (cassia gum, locust bean gum, tara gum, etc.), tamarind seed gum, psyllium seed gum, gum arabic, gati gum, caraya gum, tragacanth gum, glucomannan, LM pectin, normal carrageenan (iota carrageenan, kappa) Carrageenan, lambda carrageenan), agar, alginic acids (alginic acid, alginate), native gellan gum, deacylated gellan gum, macrohomopsis gum, curdlan, pullulan, methylcellulose (MC), hydroxypropylmethylcellulose (HPMC), carboxymethylcellulose ( CMC), cellulose derivatives such as hydroxypropylcellulose (HPC), hydroxyethylcellulose (HEC), water-soluble hemicellulose, soybean polysaccharide And it can include one or more selected from such as gelatin.

  In the thickener for protein-containing liquid composition of the present invention, as a matter of course, the food raw materials are not limited to the effects, and other food additives such as adipic acid, itaconic acid, citric acid, gluconic acid, α-ketoglutaric acid, succinic acid, DL-tartaric acid, L-tartaric acid, organic acids such as lactic acid, phytic acid and fumaric acid, amino acids such as glycine, L-glutamic acid and L-aspartic acid; mustard extract, wasabi extract, Preservatives such as coconut acid extract, polylysine, and preservatives such as sorbic acid and benzoic acid; enzymes such as α and β amylase, α and β glucosidase, and papain; sucrose fatty acid esters , Glycerin fatty acid ester, organic acid monoglyceride, lecithin and other emulsifiers; perfume; β-carotene, anato pigment and other colorants: swelling agent; whey protein, soybean tamper Proteins such as quality; Sugars such as sucrose, fructose, reduced starch saccharified, erythritol, xylitol; sweeteners such as sucralose, thaumatin, acesulfame potassium, aspartame; vitamins such as vitamin A, vitamin E, vitamin K; iron, etc. Minerals can be added.

  The thickener for protein-containing liquid composition of the present invention is easily dissolved in a protein-containing liquid composition at room temperature, and rapidly develops a high viscosity. Moreover, it is excellent in water retention, has a good bolus forming ability (easyness to collect food in the mouth), and can be made into a food having physical properties with little adhesion. That is, as an auxiliary composition for those with difficulty in chewing / swallowing added to foods, these properties sufficiently satisfy the texture and functional properties required for foods for those having difficulty in chewing / swallowing. It becomes a thickener suitable for foods for people with difficulty swallowing.

  In the present invention, in order to thicken the protein-containing liquid composition, the thickening agent according to the present invention is used. A preferable viscosity range for thickening is 750 to 10, 000 mPa · s. In addition, by using the thickener of this invention, a viscosity can be provided stably irrespective of the liquid temperature of the said liquid composition.

  This is an excellent advantage in that a person with difficulty in chewing or swallowing or a caregiver thereof can easily prepare food for persons with difficulty in chewing or swallowing at the bedside or in the kitchen without requiring special cooking utensils or equipment. On the other hand, when an attempt is made to thicken a protein-containing liquid composition using ordinary kappa carrageenan or iota carrageenan, there is a problem that the viscosity hardly develops or gels during preparation. As described above, when the conventional carrageenan is used, the viscosity expression and the viscosity stability are extremely changed, which is not convenient.

  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” and “%” means “% by weight”. Those marked with “*” in the text indicate that they are registered trademarks of San-Ei Gen FFI Co., Ltd., and “*” marks in the text indicate that they are registered trademarks of San-Ei Gen FFI Corporation. Further, in the text, “kappa carrageenan in which a part of the molecule is substituted with iota carrageenan” of the present invention is expressed as “κ2 carrageenan”, and as the kappa carrageenan having a molecular substitution rate of 10 to 40%, Sanei Product name: Bistop * D-4032 manufactured by Gen FFI Co., Ltd. was used. Further, as ι carrageenan, Saneigen FFI Co., Ltd., product name: Carrageenin CSI-1, and as κ carrageenan, Saneigen FFI Co., Ltd., product name: Carrageenin CSK-1 were used. .

Experimental Example 1: Viscosity expression test in concentrated liquid food (1)
Κ2 carrageenan 2.0% in deionized water (Example 1) and ι carrageenan 2.0% respectively
(Comparative Example 1-1), κ Carrageenan 2.0% (Comparative Example 1-2), κ Carrageenan (1.5%) + ι Carrageenan (0.5%) 2.0% (Comparative Example 1-3) The mixture was added and heated at 80 ° C. for 10 minutes using a propeller stirrer to prepare 2.0% carrageenan solutions. At this time, the rotation speed of the propeller was 2,000 rpm. The obtained carrageenan solution was adjusted to 20 ° C., and the carrageenan concentration was 0.22 with respect to 100 g of concentrated liquid food (protein content 3.0%, manufactured by Novartis Pharma Co., Ltd., viscosity at 12 rpm is about 20 mPa · s). % And mixed for 30 seconds at room temperature using a propeller stirrer. At this time, the rotation speed of the propeller was 1,000 rpm. The concentrated liquid food to which carrageenan is added is filled into a glass container having a diameter of 35 mm and a height of 10 cm, and immediately after preparation, 3 minutes, 5 minutes, 7 minutes using a B-type rotational viscometer (manufactured by Toki Sangyo Co., Ltd.). The viscosity was measured after 10 minutes. The rotor was # 4 and the rotation speed was 12 rpm. The results are shown in Table 1.

  From Table 1, although both Example 1 and Comparative Example 1-1 exhibited viscosity in the concentrated liquid food, the concentrated liquid food of Comparative Example 1-1 to which ι carrageenan was added formed a gel after standing for 60 minutes. And lost its liquidity. On the other hand, the concentrated liquid food of Example 1 to which κ2 carrageenan was added was a fluid liquid. In addition, the concentrated liquid food of Comparative Example 1-1 had high adhesiveness in the oral cavity, and the residual feeling after swallowing was large, whereas the concentrated liquid food of Example 1 had adhesiveness in the oral cavity. And the residual sensation in the pharynx after swallowing was small. In Comparative Example 1-2 and Comparative Example 1-3 (simple combination of κ carrageenan and ι carrageenan), after heating and dissolving at 80 ° C., it becomes a gel-like solution and becomes a concentrated liquid food Could not be dispersed in.

Experimental Example 2: Viscosity expression test in concentrated liquid food (2)
Κ2 carrageenan and ι carrageenan were respectively added to deionized water and stirred for 10 minutes at room temperature (25 ° C.) using a propeller stirrer to prepare a 2.0% carrageenan solution. At this time, the rotation speed of the propeller was 2,000 rpm. The obtained carrageenan solution was adjusted to 20 ° C., and added to 100 g of concentrated liquid food (same as the product used in Example 1) so that the carrageenan concentration was 0.22%, and the room temperature was adjusted using a propeller stirrer. For 30 seconds. At this time, the rotation speed of the propeller was 1,000 rpm. The concentrated liquid food to which carrageenan is added is filled into a glass container having a diameter of 35 mm and a height of 10 cm, and immediately after preparation, 3 minutes, 5 minutes, 7 minutes using a B-type rotational viscometer (manufactured by Toki Sangyo Co., Ltd.). The viscosity was measured after 10 minutes. The rotors used were # 4 and # 2, and the rotation speed was 12 rpm. The results are shown in Table 2.

  From Table 2, the viscosity of Comparative Example 2 in which iota carrageenan was added at room temperature (25 ° C.) was dramatically lower than that of Comparative Example 1 of Experimental Example 1 added at 80 ° C. On the other hand, Example 2 to which κ2 carrageenan was added at room temperature (25 ° C.) showed substantially the same viscosity as Example 1. Moreover, there was almost no change in liquidity over time, and the liquid was fluid even after standing for 60 minutes. That is, it was found that κ2 carrageenan develops a desired viscosity even when the dissolution temperature is low. This is one of the important properties required for a thickening agent (thickening agent) for those who have difficulty chewing or swallowing.

Experimental Example 2-2: Viscosity expression test in concentrated liquid food (3)
In deionized water, κ2 carrageenan 2% (Example 2-2), ι carrageenan 2% (Comparative Example 2-2-1), κ carrageenan 2% (Comparative Example 2-2-2), κ carrageenan (1. 5%) + ι carrageenan (0.5%) (Comparative Example 2-2-3) was added and stirred for 10 minutes at room temperature (25 ° C.) using a propeller stirrer to prepare 2.0% carrageenan solutions. did. At this time, the rotation speed of the propeller was 2,000 rpm. The obtained carrageenan solution was adjusted to 20 ° C., and the carrageenan concentration was 0.2% with respect to 100 g of concentrated liquid food (protein content 5.0%, manufactured by Clinico, viscosity at 12 rpm of about 10 mPa · s). And mixed at room temperature for 30 seconds using a propeller stirrer. At this time, the rotation speed of the propeller was 1,000 rpm. The concentrated liquid food to which carrageenan is added is filled into a glass container having a diameter of 35 mm and a height of 10 cm, and immediately after preparation, 3 minutes, 5 minutes, 7 minutes using a B-type rotational viscometer (manufactured by Toki Sangyo Co., Ltd.). The viscosity was measured after 10 minutes. The rotors were # 1 and # 2, and the rotation speed was 12 rpm. The results are shown in Table 3.

  From Table 3, Comparative Example 2-2-1 in which ι carrageenan was added at room temperature (25 ° C.), Comparative Example 2-2-2 in which κ carrageenan was added, and Comparative Example 2 in which κ carrageenan and ι carrageenan were added in combination. In 2-3, there was almost no increase in viscosity. On the other hand, Example 2-2 to which κ2 carrageenan was added at room temperature (25 ° C.) showed a good viscosity, had almost no change in liquidity over time, and had a fluidity even after standing for 60 minutes. Met. Moreover, from Example 2 and Example 2-2, it turns out that (kappa) 2 carrageenan shows a favorable viscosity also in a different kind of rich liquid food.

Experimental Example 3: Improvement of thickening by using a thickening polysaccharide in combination Depending on the composition of a concentrated liquid food (protein-containing liquid food), the initial viscosity rise (viscosity developability) tends to be slow when viscosity is imparted by κ2 carrageenan And it may take time to give a sufficient viscosity. In addition, depending on the type of the concentrated liquid food, it may continue to thicken over time, eventually solidify, and may not be suitable for eating (viscosity stability is insufficient). In this experimental example, a thickener that improves the viscosity expression of the thickener was examined.

  According to the formulation shown in Table 4, κ2 carrageenan 0.33% and various thickening polysaccharides in powder form for 100 g of concentrated liquid food (protein content 5.0%, manufactured by Clinico, viscosity at 12 rpm is about 10 mPa · s) And mixed at room temperature for 30 seconds using a propeller stirrer. At this time, the rotation speed of the propeller was 2,000 rpm. The prepared sample is filled into a glass container having a diameter of 35 mm and a height of 10 cm, and the viscosity after preparation 5 minutes, 7 minutes, 10 minutes, and 15 minutes using a B-type rotational viscometer (manufactured by Toki Sangyo Co., Ltd.) Was measured. The rotor was appropriately selected and the rotation speed was 12 rpm. Table 5 shows the viscosity after 10 minutes of addition of carrageenan and various thickening polysaccharides, and the relative viscosities relative to the viscosity after 15 minutes of addition.

  In any of Examples 3 to 10, the viscosity after 10 minutes of addition was 5010 to 9760 mPa · s, which is a good viscosity when thickening the protein-containing liquid composition. In particular, in Examples 4 and 5 to which xanthan gum was added, the relative viscosity with respect to the viscosity 15 minutes after the addition of 5 minutes was very high as 94.0 and 71.5, and the thickening expression was very excellent. It was shown that Then, about this Example 4 and 5, it granulated trial manufacture and evaluated.

Experimental Example 4: Viscosity improvement by combined use of xanthan gum (experiment using granules)
In this experimental example, a granulated thickener was used, and viscosity stability was evaluated as well as viscosity development. According to the formulation shown in Table 6, to 100 g of concentrated liquid food (the same concentrated liquid food as in Experimental Example 3 above), granules containing κ2 carrageenan and xanthan gum were added so that the carrageenan concentration was 0.33%, and the spatula was added. And mixed for 30 seconds at room temperature. The stirring speed of the spatula at this time was about 4 rotations per second. The sample was filled into a glass container having a diameter of 35 mm and a height of 10 cm, and immediately after preparation, 3 minutes, 5 minutes, 7 minutes, 10 minutes, 15 minutes using a B-type rotational viscometer (manufactured by Toki Sangyo Co., Ltd.). The viscosity was measured after 30 minutes and 60 minutes. The rotor was appropriately selected and the rotation speed was 12 rpm. The results are shown in FIGS. FIG. 1 shows the change over time in the viscosity of the concentrated liquid food when each thickener is added, and FIG. 2 shows the relative values of the respective viscosities when the viscosity 15 minutes after addition of the thickener is 100%. It is a graph to show.

  The addition amount of each granule thickener is Example 11: 2.2 g, Example 12: 2.3 g, Example 13: 2.4 g, and the carrageenan concentration with respect to the concentrated liquid food is 0.33% (constant). I tried to become. In Examples 12 and 13, the viscosity rises faster than Example 11 using only κ2 carrageenan (viscosity is good). For example, the viscosity at 5 minutes after preparation is about 12 times that of Example 11 in Example 12. 1.7 times, and in Example 13, it was about 2.1 times that in Example 11. In addition, Examples 12 and 13 have higher viscosity stability over time than Example 11, and in Examples 12 and 13, the viscosity reached equilibrium 15 minutes after preparation, whereas in Example 11, the viscosity increased with time. Continued. From these results, it was found that Examples 12 and 13 in which xanthan gum was used in combination with κ2 carrageenan were excellent in viscosity development and viscosity stability (see FIGS. 1 and 2).

Experimental example 5: Improvement of liquidity by using HM pectin in combination Depending on the type of concentrated liquid food, viscosity may be separated by κ2 carrageenan, and the oil may be separated and the liquid may be "roughened". This is probably due to differences in ion content. Then, the stabilizer which suppresses a liquid change was examined.

  According to the thickener solution formulation shown in Table 7, add κ2 carrageenan and each stabilizer (HM pectin, LM pectin, water-soluble soybean polysaccharide, and sodium carboxymethylcellulose (CMC-Na)) to deionized water, The mixture was stirred at 80 ° C. for 10 minutes using a propeller stirrer to prepare a thickener solution. At this time, the rotation speed of the propeller was 2,000 rpm.

  The obtained polysaccharide solution was conditioned to 20 ° C., and the carrageenan concentration was 0.1% with respect to 100 g of concentrated liquid food (concentrated liquid food having a viscosity of about 20 mPa · s at 12 rpm, different from Examples 1 and 2). It added so that it might become 17%, and it mixed for 30 second at room temperature using the propeller stirrer. At this time, the rotation speed of the propeller was 1,000 rpm. The concentrated liquid food to which the polysaccharide solution was added was filled into a glass container having a diameter of 35 mm and a height of 10 cm, and after 2 hours of preparation, the liquid change in appearance was visually observed, and the degree of liquid improvement was evaluated in 6 stages. . The results are shown in Table 8, and the evaluation criteria are shown in Table 9.

HM pectin (1): DE value of about 70 Citrus-derived HM pectin HM pectin (2): DE value of about 65 Citrus-derived HM pectin LM pectin (1): DE value of about 40 Citrus-derived LM pectin LM pectin (2): DE value About 25 citrus-derived LM pectin

  All of Examples 14 to 31 showed good thickening, but as shown in Table 8, the products using HM pectin of Examples 14 to 19 have a reduced number of aggregates and a reduced amount of upper gap. Liquid improvement effect was observed. Regarding the systems to which other polysaccharides were added (Examples 20 to 31), the viscosity increase was good, but there was no improvement in the liquidity due to the combined use with κ2 carrageenan or there was something that deteriorated.

Experimental Example 6: Viscosity increase test using guar gum Depending on the type of concentrated liquid food, it may be better to supplement the thickening by using κ2 carrageenan in combination with another type of thickening agent. This is thought to be due to the difference in the ionic content and protein content of the concentrated liquid food. Guar gum was examined as a material capable of imparting a thickening effect without deteriorating the liquid state.

  A thickener solution was prepared by adding κ2 carrageenan or guar gum to deionized water and stirring and dissolving at 80 ° C. for 10 minutes using a propeller stirrer so that the thickener solution shown in Table 10 was obtained ( Thickener solutions 1-3 shown in Table 10. The rotation speed of the propeller at this time was 2,000 rpm.

The resulting thickener solution was adjusted to 20 ° C., and the thickener solution 1 was adjusted so that the carrageenan concentration was 0.17% with respect to 100 g of concentrated liquid food (the same as in Examples 14 to 19). 20 g was added and mixed for 30 seconds at room temperature using a propeller stirrer (Standard Example 2). At this time, the rotation speed of the propeller was 1,000 rpm. Further, 10 g of the thickener solution 2 is added so that the carrageenan concentration is 0.17% with respect to 100 g of the concentrated liquid food, and the thickener solution 3 is further added so that the guar gum concentration is 0.17%. Was added and mixed for 30 seconds using a propeller stirrer (Example 32). At this time, the rotation speed of the propeller was 1,000 rpm. A thick liquid food to which a thickening agent has been added is filled into a glass container having a diameter of 35 mm and a height of 10 cm, and the viscosity after 10 minutes of preparation is obtained using a B-type rotational viscometer (manufactured by Toki Sangyo Co., Ltd.). Was measured. The rotor was # 3 and the rotation speed was 12 rpm. Moreover, the liquid change of the external appearance after standing for 2 hours was visually observed. The results are shown in Table 11.

  By adding guar gum, it was possible to impart viscosity without deteriorating the liquid state.

Experimental Example 7: Evaluation of Thickener for Protein-Containing Liquid Composition with Addition of Metal Salt In this experimental example, a thick liquid food (protein content: 4.0%, Meiji Dairies Co., Ltd.) was used. The viscosity stability was evaluated together with the viscosity expression at a viscosity of about 10 mPa · s). For granulation, according to the formulation shown in Table 12, κ2 carrageenan and dextrin were mixed and powdered, and this mixed powder was put into a flow granulator, and 250 g of water (Example 33) or 12 g of calcium lactate was dissolved in 238 g of water. The resulting solution (corresponding to a calcium lactate concentration of 4.8% by weight) (Example 34) was used as a binder liquid, fluidized granulation was carried out at a spray rate of 10 mL / min, and thickening for protein-containing liquid compositions was performed. An agent was obtained.

  3 g of the obtained granule product was added to 100 g of the concentrated liquid food and mixed at room temperature for 30 seconds using a spatula. The stirring speed of the spatula at this time was about 4 rotations per second. The sample was filled into a glass container having a diameter of 35 mm and a height of 10 cm, and immediately after preparation, 3 minutes, 5 minutes, 7 minutes, 10 minutes, 15 minutes using a B-type rotational viscometer (manufactured by Toki Sangyo Co., Ltd.). The viscosity was measured after 30 minutes and 60 minutes. The rotor was appropriately selected and the rotation speed was 12 rpm. The results are shown in FIG. 3 (concentrated liquid food).

  In both Example 33 and Example 34, the viscosity of the concentrated liquid food 3 minutes after the addition exceeds 800 mPa · s, and both Example 33 and Example 34 are thickeners with good viscosity development. It has been shown. In addition, in Example 34 to which calcium lactate, which is a metal salt, was added, the viscosity development was further better than in Example 33, and the viscosity was stable after 10 minutes from the addition. Was also shown to be excellent.

Experimental Example 8: Evaluation of granulated thickener for protein-containing liquid composition In this experimental example, a thickened liquid food (protein content 3.2%, manufactured by Morinaga Milk Industry Co., Ltd.) was used. , Viscosity at 12 rpm and about 10 mPa · s) and milk (manufactured by Morinaga Milk Industry, Morinaga Milk protein content 3.3%) and viscosity stability were evaluated. Granulation is in accordance with the formulation shown in Table 13. κ2 carrageenan, κ carrageenan, xanthan gum (“Bistop * D-4021” manufactured by Saneigen FFI Co., Ltd.) “Bistop * D-2029”), potassium chloride and dextrin were mixed with powder to obtain 500 g of a powder mixture of Example 35 and Comparative Example 3, respectively. Of the obtained powder mixture, 1.25 g was dissolved in 248.75 g of water, and this was used as a binder liquid, and the remaining powder mixture was granulated with a fluidized bed granulator. Example 35 and Comparative Example 3 granules were obtained.

  3 g of the obtained granule was added to 100 g of concentrated liquid food and milk, and mixed for 30 seconds at room temperature using a spatula. The stirring speed of the spatula at this time was about 4 rotations per second. The sample was filled in a glass container having a diameter of 35 mm and a height of 10 cm, and immediately after preparation, 3 minutes, 5 minutes, 7 minutes, 10 minutes, 15 minutes using a B-type rotational viscometer (manufactured by Toki Sangyo Co., Ltd.). The viscosity after 30 minutes was measured. The rotor was appropriately selected and the rotation speed was 12 rpm. The results are shown in FIGS. 4 (concentrated liquid food) and 5 (milk).

  In Example 35, the viscosity rises faster than Comparative Example 3 in which κ2 carrageenan is not used (viscosity developability is good). For example, the viscosity after preparation for 5 minutes is a concentrated liquid food, It was about 4.5 times that of Comparative Example 3 even after 30 minutes of preparation. Furthermore, the milk system showed three times that of Comparative Example 3. Example 35 was shown to be superior to Comparative Example 3 in viscosity development.

Experimental Example 9: Evaluation of granulated thickener for protein-containing liquid composition In this experimental example, a thickened liquid food (protein content 4.0%, manufactured by Meiji Dairies Co., Ltd.) was used. , Viscosity at 12 rpm and about 10 mPa · s) and milk (manufactured by Morinaga Milk Industry, Morinaga Milk protein content 3.3%) and viscosity stability were evaluated. Granulation follows the formulation shown in Table 14, and in Examples 36 and 37 and Comparative Example 4, κ2 carrageenan, or κ carrageenan (“Carrageenin CS-530” manufactured by Saneigen FFI Co., Ltd.), and xanthan gum ( “Bistop * D-4021” manufactured by San-Ei Gen FFI Co., Ltd.) and dextrin powder mixture were added to a fluidized bed granulator, and 12 g of trisodium citrate was dissolved in 238 g of water. (Corresponding to a trisodium citrate concentration of 4.8% by weight) was used for fluid granulation with the spray rate of the binder liquid set to 10 mL / min. In Example 38, κ2 carrageenan, dextrin, citric acid The mixed powder of trisodium was put into a fluidized bed granulator, and fluidized granulation was performed using 250 g of water as a binder. The tampers of Examples 36 to 38 and Comparative Example 4 Granules of a thickener for a curd-containing liquid composition were obtained.

  3 g of the granular product obtained with respect to 100 g of concentrated liquid food and milk was added and mixed for 30 seconds at room temperature using a spatula. The stirring speed of the spatula at this time was about 4 rotations per second. A sample is filled into a glass container having a diameter of 35 mm and a height of 10 cm, and immediately after preparation using a B-type rotational viscometer (manufactured by Toki Sangyo Co., Ltd.), 3 minutes, 5 minutes, 7 minutes in a concentrated liquid food The viscosity was measured after 10 minutes, 15 minutes, 30 minutes, and 60 minutes. In milk, the viscosity was measured after 3 minutes, 10 minutes, 15 minutes, and 30 minutes. The rotor was appropriately selected and the rotation speed was 12 rpm. The results are shown in FIG. 6 (concentrated liquid food) and FIG. 7 (milk).

In Examples 36 to 38, in any of the concentrated liquid food and milk systems, the rise of viscosity was overwhelmingly faster than Comparative Example 4 in which κ2 carrageenan was not used (viscosity was excellent). In Examples 36 to 38, it was shown that the viscosity expression was very excellent as compared with Comparative Example 4. Moreover, in Example 37 and Example 38, the big difference was not seen by the viscosity expression property and viscosity stability.

  According to the present invention, it is possible to provide a thickening agent capable of imparting thickness to a liquid composition containing a large amount of protein such as milk or concentrated liquid food.

It is a graph showing the time-dependent change of the viscosity of the thick liquid food after the thickener addition in Experimental example 4. It is a graph showing a relative value when the viscosity of the thick liquid food after the addition of the thickener in Experimental Example 4 is 100% after 15 minutes after the addition of the thickener. It is a graph showing the time-dependent change of the viscosity of the thick liquid food after the thickener addition in Experimental Example 7. It is a graph showing the time-dependent change of the viscosity of the concentrated liquid food after the thickener addition in Experimental Example 8. It is a graph showing the time-dependent change of the viscosity of the milk after the thickener addition in Experimental Example 8. It is a graph showing the time-dependent change of the viscosity of the thick liquid food after the thickener addition in Experimental Example 9. It is a graph showing the time-dependent change of the viscosity of the milk after the thickener addition in Experimental example 9.

Claims (6)

A thickener for protein-containing liquid compositions, comprising kappa carrageenan in which a part of the molecule is substituted with iota carrageenan. Furthermore, the thickener for protein containing liquid compositions of Claim 1 containing a xanthan gum. Furthermore, the thickener for protein-containing liquid compositions of Claim 1 or 2 containing a high methoxyl pectin. Furthermore, the thickener for protein containing liquid compositions in any one of Claims 1 thru | or 3 containing a guar gum. Furthermore, the thickener for protein containing liquid compositions in any one of Claims 1 thru | or 4 containing a metal salt. The thickener for protein-containing liquid compositions according to any one of claims 1 to 5, wherein the thickener is granulated.

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