JP2008154527A - Dietary supplement - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a powdery dietary supplement with which jelly food (a lyophilic colloid gel body) containing protein and other minerals in high concentration and having so-called PEM improvement effect, can be prepared only by adding water (hot water). <P>SOLUTION: The powdery dietary supplement contains vegetable a protein raw material and an animal protein raw material each in powder state as essential nutrition functional components and also thickening polysaccharides as a swallowing-assistant component. The swallowing-assistant component comprises fermented polysaccharides and seed polysaccharides, or seaweed polysaccharides as essential components. The dietary supplement shows the loss tangent (tanδ= G''/G') of 0.1-1.0 in the complex modulus of elasticity of the jelly body (at 25°C)(G*=G'+G''). <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a powdered dietary supplement. In particular, the present invention relates to a powdered nutritional supplement suitable for preparing a swallowing food (jelly body dietary supplement) containing a high protein of dysphagic persons such as the elderly.

  Here, “powder” means “powder” and “granule”, and further “granulated body (including tablet) from powder”. In the present specification, the blending amount (content ratio / mixing ratio) is based on mass unless otherwise specified.

  It is said that the nutrition problem of elderly people is insufficient protein and energy intake (PEM: Protein Energy malnutrition). When performing nutritional management for the elderly, it is essential to focus on the eating function, that is, the swallowing and chewing functions.

  When swallowing / chewing becomes difficult, a soft carbohydrate-centered diet results, and a decrease in food intake leads to an undernutrition state of protein and micronutrients (the above-mentioned PEM problem due to diet occurs). Furthermore, the lack of calcium and iron makes it easy to fracture, that is, osteoporosis is promoted.

  For this reason, dietary supplements enriched with high protein, calcium, magnesium and iron are required.

  On the other hand, in the case of an elderly person whose swallowing / mastication function is low, liquid (including emulsion and suspension) foods may ingest and flow into the bronchi when ingested.

  For this reason, nutritional supplements for the elderly are gel supplements (gel bodies: viscoelastic bodies) that can be easily swallowed with thickening polysaccharides (hereinafter “swallowing foods”) to prevent aspiration. Is referred to as the mainstream (for example, Patent Document 1 (see paragraph 0002 and the like), Non-Patent Document 1 (see pages 64-65)).

  And it is requested | required that the swallowed food should be a preservation | save food (best-before period 6 months or more). The food that satisfies this requirement is limited to retort food, frozen food, or powdered food. The swallowed food in Patent Document 1 is a “gel-like high-concentration dietary supplement containing protein hydrolyzate and aseptically filled and packaged by a sterile filling and packaging system”, which is a so-called retort food ( See claims). In addition, “Toe Feel” (manufactured by Nissin Oil Co., Ltd., trade name) exemplified as a health supplement at the bottom of the right column of page 3 of Patent Document 2 is a retort food for swallowing food.

  However, retort foods and frozen foods are one-of-a-kind products, both of which are expensive to manufacture. Furthermore, frozen foods are difficult to carry because the storage location is limited to a freezer or the like.

  On the other hand, it is generally considered difficult to dissolve thickening polysaccharides contained in powder swallowed foods in all food aqueous solutions containing five major nutrients (carbohydrates, proteins, fats, inorganic salts, vitamins). Therefore, at present, hydration foods or preference foods are the mainstream.

In Patent Document 2, as a paste (swallowing aid) to be added to a liquid food (aqueous food) to be swallowed (swallowing aid) " Those containing thickening polysaccharides such as “tara gum, silly seed gum, sodium alginate, methyl cellulose, carboxymethyl cellulose, tamarind gum and azotobacter vinerandin gum” have been proposed (see claim 1). This document is only proposed as a paste that does not change the taste of food when it is added to a liquid food and solidified (gelled) to produce a paste-like feeling in food. Not actively intending to supplement.
Japanese Patent Laid-Open No. 2001-144 JP 2003-265140 A Mitsuo Watase “Functional characteristics of meat and fish for dysphagic persons: Relationship between sensory test and dynamic viscoelasticity of dysphagic persons” Food Industry Vol.42 No.23, reprint, p.64-71, 1999-12- 15 Tsutsumi Tsutsumi et al. “Effects of soy protein health supplements on improving protein energy malnutrition (PEM) in Japanese elderly” Health and Nutrition Foods Research Vol. No. 1 Reprint, p.3,8 , 2002

  In view of the above, the present invention provides a jelly food (a lyophilic colloidal gel) having a so-called PEM improving effect, containing protein, calcium, iron and other minerals at a high concentration by simply adding water (hot water). It is an object (problem) to provide a powdered swallowing nutritional supplement that can be prepared.

  In order to solve the above-mentioned problems, the present inventors have made extensive efforts in development, and as a thickening polysaccharide, in combination with a fermentation polysaccharide and a seed polysaccharide, or by using a seaweed polysaccharide, The inventors have found that a gel body in which the nutritional supplement is uniformly dispersed can be obtained, and have come up with a nutritional supplement having the following constitution.

A powdery composition comprising a powdery vegetable protein material and an animal protein material as essential nutritional functional ingredients, and a thickening polysaccharide-based swallowing aid,
As the swallowing auxiliary component, containing both fermentation polysaccharides and seed polysaccharides or seaweed polysaccharides as essential components,
When a water component is added to form a jelly body, the loss tangent (tan δ = G ″ / G ′) in the complex elastic modulus (G ^* = G ′ + G ″) of the jelly body is 0.1 to 1. 0 is shown.

  Here, examples of the fermentation polysaccharide include xanthan gum and duran gum. Seed polysaccharides include tamarin gum, locust bean gum, guar gum, tara gum and the like. Examples of seaweed polysaccharides include i-carrageenan, α-carrageenan, and γ-carrageenan.

  Here, when fermenting polysaccharides and seed polysaccharides as thickening polysaccharides, which are swallowing auxiliary components, are used in combination, mineral components such as calcium can be included together with vegetable proteins and animal proteins by gelation.

  These reasons are presumed as follows.

  In the case of fermented polysaccharides and seed polysaccharides, only one of them does not form a gel, but it becomes a gel with elasticity due to interaction, and proteins and mineral components dissolve in water in the gaps of the gel-constituting network. Held in a state. Further, the solid matter (insoluble matter) is dispersed and held in the gel body. Moreover, when 1 type or 2 types or more of seaweed polysaccharides are used together, swallowing property will become favorable and mineral components, such as calcium, can be included with a vegetable protein.

  In the case of a seaweed polysaccharide such as carrageenan, it exists as a negative polyelectrolyte in the solution, and therefore forms a crosslink point with the positive polyelectrolyte and easily gels. For this reason, it gels with the protein which is an amphoteric polymer electrolyte.

  In the above, the total content of the seed polysaccharide and the fermented polysaccharide, which are thickening polysaccharides, with respect to the total amount of the nutritional supplement composition, and the mixing ratio thereof vary slightly depending on the type of thickening polysaccharide. For example, when the fermentation polysaccharide is xanthan gum and the seed polysaccharide is locust bean gum, the total content is 0.5 to 10%, preferably 1 to 5%, more preferably 1.5 to 3%. Moreover, the said mixing ratio shall be fermentation polysaccharide / seed polysaccharide = 1/1 to 10/1, preferably 2/1 to 8/1, more preferably 3/1 to 5/1. If the fermentation polysaccharide is too small, gelation will proceed too much and water will be easily removed. In addition, if the fermentation polysaccharide is excessive, it is difficult to obtain elasticity necessary for swallowing.

  Moreover, the content rate with respect to the composition whole quantity of the dietary supplement of the seaweed polysaccharide which is a thickening polysaccharide changes a little with kinds of seaweed polysaccharide. For example, when the seaweed polysaccharide is carrageenan, the content is 0.3 to 8%, preferably 0.8 to 4%, more preferably 1 to 2%.

  It is well known that the loss tangent (dynamic viscoelastic balance) tan δ = G ″ / G ′ is 0.1 to 1.0 is a soft gel state and good over the throat. is there.

  Here, when tan δ is a function of frequency that is a masticatory speed index (tan δ = F (ν)), a certain range of frequencies (for example, 0.1 Hz ≦ ν ≦ 10 Hz at maximum, usually 0.5 Hz ≦ ν ≦). It is preferable to show an approximate linear function (linear) within 5 Hz and at least 1 Hz ≦ ν ≦ 5 Hz. When tan δ = F (ν) does not become a linear function within the above frequency range and indicates an inflection point, it means that the gel structure is broken and the gel state is changed to the sol state (that is, required for swallowing food). It is difficult to maintain gel properties.)

  Non-Patent Document 1 (p.65-66) has the following description in the section “2. Relationship between sensory test of swallowing start meal and dynamic viscoelasticity”.

“Most swallow meals are prepared in gel and paste foods. When a periodic external force is applied to these foods, the corresponding stresses and deformations also change periodically. If Hooke's law is applied between the stress p and the strain e, the elastic modulus becomes an elastic modulus E ^* expressed as a complex number (it seems to be a mistake in G ^* : the author's note).

p = G ^* e (1)
Expression (1) is divided into a real part and an imaginary part.
G ^* = G ′ + iG ″ (2)
It becomes.

This G ^* is called the complex elastic modulus. The real part G ′ is a part relating to energy storage and is a storage elastic modulus, and the imaginary part G ″ is a part relating to energy loss due to viscosity and a dynamic loss. Further, tan δ (= G ″ / G ′) is called a loss tangent.

...
In general, G ′ represents the hardness of the bolus passing through the pharyngeal phase, and G ″ represents the softness passing through the pharyngeal phase. ... the value of tan δ (= G ″ / G ′) is particularly important for knowing the state of the bolus passing through the pharyngeal phase. When the value of tan δ is greater than 1, that is, when G ″> G ′, the bolus is in a sol state (see FIG. 2). When tan δ is smaller than 0.1 (G ′> G ″), the bolus feels hard during swallowing reflection, and swallowing cannot be performed smoothly. Therefore, when G ′> G ″ is in the range of 0.1 to 1 (see FIG. 2), swallowing reflection can be performed smoothly. In other words, “It is good over the throat”. "
In the above, “FIG. 2” is cited as “FIG. 1” of the present application. “The hardness of the bolus passing through the pharyngeal phase” means “difficult to deform when subjected to external force: difficult to deform elastically”, and “softness to pass through the pharyngeal phase” It means “ease of plastic deformation when subjected to periodic external force”.

  In the above, the vegetable protein material is not particularly limited as long as it has good digestion absorption and can be powdered and gelled. For example, soybean powder, gluten powder, pea protein and the like can be used. Among these, soybean powder (soybean powder: kinako) is preferable.

  Soy protein in soybean powder is said to have an action of lowering blood cholesterol. In addition, oleic acid contained in soybean powder increases good cholesterol, and lecithin choline is also considered to improve lipid metabolism.

  Furthermore, the dietary fiber contained in soybean powder, together with the dietary fiber contained in the above-mentioned thickening polysaccharide, stimulates the intestinal wall to stimulate intestinal movement, and can be expected to promote the elimination of harmful substances.

  In addition, isoflavones in soybean powder have the effect of preventing calcium from excessively dissolving from bone and promoting bone formation, and synergize with calcium, phosphorus, etc. contained as mineral components to prevent or mitigate osteoporosis. Can be expected.

  The animal protein material is not particularly limited as long as it has good digestion and absorption and can be powdered and gelled as described above. For example, whey powder derived from milk, whey protein, casein powder, sodium caseinate, calcium casein, and the like can be used. Of these, calcium caseinate is particularly preferable because it has good digestion and absorption and further contains immunoglobulin.

  In the above configuration, when the vegetable protein material is soybean powder and the animal protein material is casein calcium, the mixing ratio of the two varies depending on the nutritional function (nutrition) required for the dietary supplement, Usually, the mixing ratio is preferably the former / the latter = 4/6 to 8/2, more preferably 5/5 to 7/3. This is because soybean protein is considered to have a higher PEM improvement effect (see FIG. 3 on page 8 of Non-Patent Document 2).

  In the above configuration, it is preferable that an oligosaccharide having a polymerization degree of 2 to 5 is an essential component as a granulation auxiliary component.

  This is because the oligosaccharide facilitates pulverization (bond granulation) when using a flavoring agent containing oil and fat components such as cocoa and coffee.

  As said oligosaccharide, the maltose of DP2-5, sucrose (above disaccharide), maltotriose (above trisaccharide), etc., or mixtures thereof can be used. Of these, maltose, which does not have a strong sweet taste, is particularly preferable because a flavoring agent is scheduled to be added.

  Here, the content of the oligosaccharide with respect to the total amount of the composition varies slightly depending on the type of oligosaccharide. For example, in the case of maltose or sucrose (sugar), 10 to 50%, more preferably 20 to 40% is preferable. If the oligosaccharide content is too low, it will be difficult to pulverize the present dietary supplement. Conversely, if the oligosaccharide content is too high, the relative ratio of the nutritional supplement component (PEM improving component) will decrease, and the PEM improving action will be reduced.

  Although not inevitable, dextrin is usually used as a granulation auxiliary component (bulking agent) that does not inhibit the action of the essential components of the present invention. This is because dextrin is less expensive than other thickeners, and those having a high degree of branching are highly swelled and easily bulky (body feeling, feeling) when made into a jelly body. .

  Here, dextrin means a mixture of starches decomposed with acid or enzyme and having a degree of polymerization (DP) of about 10 or more, and any of white and yellow dextrin and British gum may be used. Aging dextrin is preferred.

  The content of the dextrin with respect to the total amount of the composition is the remaining amount of the other components. For example, when the thickening polysaccharide is a combination of a fermentation polysaccharide (xanthan gum) and a seed polysaccharide (locust bean gum), it is usually 2 to 20%. For example, when the thickening polysaccharide is a seaweed polysaccharide (carrageenan), it is usually 5 to 40%.

  When the content of dextrin is too small, it is difficult to obtain a bulky product. On the other hand, when the content is too large, it is difficult to obtain the required content of the fermentation polysaccharide or seed thickener. That is, it is difficult to obtain a jelly body having a required tan δ = 0.1 to 1.0, and it is difficult to dissolve each nutrient component (PEM improving component) mixture in water (hot water) to form a jelly.

  Furthermore, it is preferable to include a mineral component of calcium, iron, phosphorus, magnesium, and a trace mineral component such as zinc and selenium. These are usually included in the form of organic acid salt or inorganic acid salt. For example, a calcium lactate preparation reinforced with iron can be used.

  Furthermore, a powdery flavoring agent can also be contained. By adding a flavoring agent, you can easily eat it as a dessert or snack if you have hot water on the go.

  Examples of the flavoring agent include powdered coffee, cocoa, matcha, fruit extract, and other flavors.

  A composition comprising these components is preferably granulated as described below to form granules (body) because water (hot water) solubility is good.

  Here, the granulation method may be self-sufficient granulation (rolling, fluidization, stirring and mixing) or forced granulation (extrusion, compression, spraying). In the present invention, granulation methods such as fluidized bed granulation. It is preferable to prepare granules. In addition, it is preferable that the particle size of a granule shall be 0.18-0.25 mm.

  The powdered (granular) dietary supplement prepared in this way is used as a product by taking a moisture-proof pack for each intake, for example, 15 to 30 g.

  Upon ingestion, the pack is broken, filled into a container (cup), sufficiently stirred and dissolved in hot water or water (preferably hot water), then cooled in a refrigerator and solidified (as a jelly body). To do. At this time, it melt | dissolves in 4-6 times amount of water (hot water) with respect to 15-30 g of powdery bodies.

  And since the swallowing meal (jelly body) prepared in this way has the physical characteristic suitable for swallowing as mentioned above, even a dysphagia person (elderly person) can swallow easily without making the bronchi aspiration. Moreover, if the flavoring agent is contained, it will be ingested as a dessert (preference item) between meals, and will contribute to the improvement of PEM.

  The powdered dietary supplement according to the present invention can be prepared by preparing a jelly body having swallowing characteristics suitable for the elderly by simply dissolving and cooling in hot water or the like, and can be eaten (ingested) as a dessert or snack. And since it is in a powder form, it can be stored at room temperature for a long period (six months or more) if it is stored with moisture blocked. Therefore, it can be consumed at a lower price than retort foods and frozen foods.

  Since the jelly body contains plant protein and animal protein at a high concentration, the effect of improving PEM is great. Furthermore, when soybean powder is used as a source of plant protein, It can be expected to prevent or alleviate progression of the disease and further to suppress colon cancer by dietary fiber.

  The swallowing meal (powdered dietary supplement) for PEM improvement of Examples 1 and 2 (basic swallowing meal I) and Examples 3 and 4 (basic swallowing meal II) so as to have the compositions shown in Tables 1 and 3 It was prepared according to the following granulation method. Tables 1 and 3 show the compositions of basic swallowing foods I and II that do not contain a flavoring agent (in parentheses in the thickening polysaccharide section of Tables 1 and 3, the composition relative to the total amount of thickening polysaccharide) Indicates.

<Granulation method>
Granulated using a flow coater. A powder mixed material composed of thickening polysaccharide having a composition corresponding to each example, a PEM improving component, a granulation aid and a flavoring agent was put into the equipment, and hot air (90-110 ° C.) was blown from the bottom of the equipment with a blower. ) Is fluidized (floating suspension). The fluidized layer was sprayed with water and moistened to agglomerate the powders to form porous granules (average particle size: 0.2 mm).

  For each example, put 20 g in a cup, add 80 g of hot water (98 ° C.) and stir well so that no lumps remain (about 20 seconds). (Sample) was prepared.

  About each sample, the evaluation test of the following item was done using the dynamic viscoelasticity measuring apparatus ("Rheosol-G1000", the product made from UBM).

1) Frequency dependence (0.1 to 10 Hz) of loss tangent (tan δ = G ″ / G ′) and elasticity (G ′) at room temperature (25 ° C.)
2) Temperature dependence of loss tangent (tan δ = G ″ / G ′) (25-50 ° C.)
The results are shown in FIGS. 2 to 5 for Examples 1 and 2 and FIGS. 6 to 9 for Examples 3 and 4, respectively.

  In both Examples 1 and 2, tan δ = F (ν) is within the range of about 0.2 to 0.3 in the frequency (ν) 0.1 to 10 Hz range, and the slope (gradient) is It shows a slow (0.1 / 5 = 1/50: Pa / Hz) substantially linear shape and is a complete jelly body.

  Moreover, in the temperature range of 25-50 degreeC, it turns out that it is substantially tan-delta = 0.15-0.25 (Log (tan-delta) =-0.82-0.60), and a throat passage is favorable.

  Similarly in Examples 3 and 4, the frequency (ν) is within the range of 0.2 to 0.3 in the range of 0.1 to 10 Hz, and tan δ = F (ν) is It shows a substantially linear shape with a gentle slope (gradient) (0.1 / 5 = 1/50: Pa / Hz) (Example 3 is 0.1 ≦ ν ≦ 2), which is a complete jelly body.

  Moreover, in the temperature range of 25-50 degreeC, it turns out that it is substantially tan-delta = 0.15-0.25 (Log (tan-delta) =-0.82-0.60), and a throat passage is favorable.

  Next, for each sample, 10 panelists (5 men and women in their 70s who have dysphagia) were subjected to a panel test (over the throat test)). .

  In addition, Table 2 and Table 4 show the nutritional composition of the swallowing foods of Examples 1 and 2 and Examples 3 and 4. It can be seen that a sufficient PEM improvement effect can be expected.

  Here, the recommended amount for Japanese intake standards is 60 g / day protein, 600 mg / day calcium, and 6.5-7.5 mg / day iron.

  It can be seen that per 100 g of swallow meal made with this product (jelly body) can supplement the intake of 5 g or more of protein, 60 to 120 mg of calcium, and about 1 mg of iron.

It is a graph which shows the frequency dependence of G 'which can guess the sol state and gel state of swallowing food. It is a graph which shows the frequency dependence of tan-delta and G 'calculated | required using the dynamic viscoelasticity measuring apparatus about the jelly body prepared from the powdery dietary supplement of Example 1 (matcha flavor) of this invention. It is a graph which similarly shows the temperature dependence of tan-delta. It is a graph which shows the frequency dependence of tan-delta and G 'calculated | required using the dynamic viscoelasticity measuring apparatus about the jelly body prepared from the powdery dietary supplement of Example 2 (cocoa flavor) of this invention. It is a graph which similarly shows the temperature dependence of tan-delta. It is a graph which shows the frequency dependence of tan-delta and G 'calculated | required using the dynamic viscoelasticity measuring apparatus about the jelly body prepared from the powdery dietary supplement of Example 3 (matcha flavor) of this invention. It is a graph which similarly shows the temperature dependence of tan-delta. It is a graph which shows the frequency dependence of tan-delta and G 'calculated | required using the dynamic viscoelasticity measuring apparatus about the jelly body prepared from the powdery dietary supplement of Example 4 (coffee flavor) of this invention. It is a graph which similarly shows the temperature dependence of tan-delta.

Claims (10)

Each powdery plant protein material and animal protein material as essential nutrient functional components, and a powdery composition containing a thickening polysaccharide as a swallowing auxiliary component,
As the thickening polysaccharide, containing fermented polysaccharide and seed polysaccharide as essential components,
When a water component is added to form a jelly body, the loss tangent (tan δ = G ″ / G ′) of the complex elastic modulus (25 ° C., the same shall apply hereinafter) (G * = G ′ + G ″) of the jelly body is A nutritional supplement characterized by showing 0.1 to 1.0.   2. The plant protein material is soybean powder, the animal protein material is whey powder, and the mass mixing ratio is the former / the latter = 3/7 to 8/2. Nutritional supplements.   The said fermentation polysaccharide is a xanthan gum, the said seed polysaccharide is a locust bean gum, and the total content rate of both with respect to the composition whole quantity is 0.5-10 mass%, It is characterized by the above-mentioned. The listed dietary supplement.   The dietary supplement according to claim 3, wherein a mass blending ratio of the xanthan gum and locust bean gum is the former / the latter = 1/1 to 10/1. Each powdery plant protein material and animal protein material as essential nutrient functional components, and a powdery composition containing a thickening polysaccharide as a swallowing auxiliary component,
As the thickening polysaccharide, contains seaweed polysaccharide as an essential component,
When a water component is added to form a jelly body, the loss tangent (tan δ = G ″ / G ′) of the complex elastic modulus (25 ° C., the same shall apply hereinafter) (G * = G ′ + G ″) of the jelly body is A nutritional supplement characterized by showing 0.1 to 1.0.   6. The plant protein material is soybean powder, the animal protein material is calcium casein, and the mass mixing ratio is the former / the latter = 3/7 to 8/2. Nutritional supplements.   The dietary supplement according to claim 5 or 6, wherein the seaweed polysaccharide is carrageenan, and the content of the seaweed polysaccharide is 0.3 to 8% by mass relative to the total amount of the composition.   The dietary supplement according to any one of claims 1 to 7, further comprising an oligosaccharide having a polymerization degree of 2 to 5 as an essential component as a granulation auxiliary component.   Furthermore, mineral supplements, such as calcium and iron, are included, The nutritional supplement in any one of Claims 1-8 characterized by the above-mentioned.   Furthermore, a powdery flavoring agent is contained, The nutritional supplement in any one of Claims 1-9 characterized by the above-mentioned.

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