JP2009153441A - Tube administration thickener of protein-containing liquid food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a tube administration thickener containing protein-containing liquid food, capable of stably improving viscosity in a short time in the stomach after tube administration, regardless of the kind or mixing prescription of protein-containing liquid food, while having fluidity of an extent allowing easy flow in a tube (preventing blockage of a tube) by weighting in tube administration, and viscosity of an extent allowing to prevent leakage from fistula, and preventing backflow to the gullet. <P>SOLUTION: This tube administration thickener containing protein-containing liquid food includes a pair of (A) solution and (B) solution: (A) xanthan gum-containing solution and (B) solution which is obtained by adding Locust bean gum and/or glucomannan to protein-containing liquid food followed by heat treating at ≥80°C. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention relates to a thickener for tube administration, which is used when a protein-containing liquid food such as a concentrated liquid food or enteral nutrient is administered by tube. Specifically, when administered via tube, it has fluidity that allows it to flow easily in the tube by weighting (the tube does not close) and viscosity that does not leak from the fistula, but after administration, For tube administration containing protein-containing liquid food that can stably thicken or gel in a short time and prevent backflow into the esophagus, regardless of the type or formulation of protein-containing liquid food It relates to a thickener.

  There is a tube feeding method (tube feeding method) as a form of nutritional supplementation for people with difficulty in chewing or swallowing, which has a disorder in a series of movements of chewing and swallowing food.・ Food may be administered enterally. Transnasal tube feeding is performed through a tube inserted through the nose to reach any part of the esophagus, stomach, duodenum, or jejunum. A method to administer protein-containing liquid foods such as concentrated liquid foods and enteral nutrients through a tube that is surgically or endoscopically constructed and placed in the stomach and jejunum (mostly the stomach) is there.

  Such a tube administration method can be applied to patients who cannot take it orally, and is superior to the case where food is taken from the mouth in terms of prevention of asphyxiation and aspiration pneumonia. However, tube administration generally requires a long time and further requires a sitting position. For this reason, physical distress is particularly serious for elderly people with weak physical strength, and pressure ulcers (bed sores) may be induced. Furthermore, there is a problem that after administration, for example, gastroesophageal reflux, in which the contents of the stomach reflux by simply changing the direction of the body, or the reflux reaches the trachea and lungs and causes secondary aspiration. In addition, the contents of the stomach may flow backward in the tube and leak from the gastrostoma or intestinal fistula, which may induce dermatitis. As a method for solving such a problem, a method for preventing gastroesophageal reflux by increasing the viscosity of a liquid food containing protein such as a concentrated liquid food or enteral nutrient, a cation-reactive substance before and after the tube administration of the concentrated liquid food. Examples include a method in which a gelling agent and a cation are separately added to gel a concentrated liquid food in the stomach to prevent gastroesophageal reflux. For example, a method in which iota carrageenan is added to a thick liquid food at the time of tube administration to thicken the thick liquid food or enteral nutrient (Patent Document 1), low methoxyl pectin before and after tube administration of the liquid food or enteral nutrient There is a method in which a solution containing one or more thickeners selected from sodium alginate, alginic acid, kappa carrageenan, iota carrageenan, and gellan gum and a calcium solution are separately administered by tube (Patent Document 2).

JP 2006-273804 A Japanese Patent No. 3633942

  However, in the method described in Patent Document 1, since the concentrated liquid food or enteral nutrient is already highly viscous at the time of tube administration, an excessive load is applied when pushing the concentrated liquid food or enteral nutrient with a tube. In addition, a thick liquid food or enteral nutrient having a higher viscosity is strongly adhering to the tube and remains, which causes microbial growth and is undesirable in terms of hygiene. Moreover, there is a case where the viscosity does not increase at all depending on the formulation of the concentrated liquid food or enteral nutrient. According to the method described in Patent Document 2, liquid foods and enteral nutrients have good fluidity at the time of tube administration, and do not require excessive weight and flow easily, but depending on the gelling agent used, In some cases, only partial gelation occurs and the gastroesophageal reflux cannot be completely suppressed due to a non-uniform state. In addition, when applied to concentrated liquid foods or enteral nutrients that contain a high amount of salts such as calcium or magnesium, the viscosity of the concentrated liquid foods or enteral nutrients themselves increases more than necessary in the stomach, causing constipation or diarrhea. The problem of becoming the cause of this and obstructing the absorption of nutrients.

  Therefore, the present invention has a fluidity that can easily flow in a tube by weighting at the time of tube administration (the tube does not close) and a viscosity that does not leak from the fistula, but after tube administration, An object of the present invention is to provide a thickener for tube administration which can prevent the backflow of gastric contents to the esophagus by thickening or gelling the protein-containing liquid food inside the stomach. In particular, concentrated liquid foods and enteral nutrients contain a high content of lipids, proteins, and minerals, so many thickening polysaccharides are more difficult to develop in viscosity than water or tea. And even if it is a case where an enteral nutrient is used, it aims at providing the thickener for tube administration which can express viscosity stably in a stomach for a short time.

In view of the above-mentioned problems of the prior art, the present inventors have conducted intensive research. As a result, the following liquid (A) and liquid (B) are used as a protein-containing liquid food. By using the thickener for tube administration, individual solutions have fluidity suitable for tube administration in the tube, but by mixing both solutions, the protein is contained stably in a short time. The present invention was completed by finding that a liquid food can be thickened or gelled.
(A) a xanthan gum-containing solution,
(B) A protein-containing liquid food that has been heat-treated at 80 ° C. or higher after addition of locust bean gum and / or glucomannan.

The present invention relates to a thickener for tube administration containing a concentrated liquid food or enteral nutrient having the following aspects;
Item 1. A thickener for tube administration of protein-containing liquid foods, wherein the liquid (A) and the liquid (B) are paired;
(A) a xanthan gum-containing solution,
(B) A solution heat treated at 80 ° C. or higher after adding locust bean gum and / or glucomannan to a protein-containing liquid food.
Item 2. Item 2. The thickener for tube administration of protein-containing liquid food according to Item 1, wherein the two pairs of solutions are separately administered by tube.

  The present invention can provide protein-containing foods (concentrated liquid foods and enteral nutrients) for tube administration that have excellent fluidity in the tube and have little adhesion to the inner wall of the tube, and reduce the burden on the caregiver. Can do. Furthermore, the thickener for tube administration containing the protein-containing liquid food according to the present invention has a good fluidity at the time of tube administration, while the protein-containing liquid food thickens inside the stomach in a short time. Or it gelatinizes and can provide a viscosity stably irrespective of the kind and compounding prescription of protein-containing liquid food. This can provide a protein-containing food for tube administration in which gastroesophageal reflux is significantly suppressed, and contributes to improved nutrition for patients who are difficult to take orally.

The thickener for tube administration of protein-containing liquid food of the present invention is characterized in that the following (A) solution and (B) solution are paired.
(A) a xanthan gum-containing solution,
(B) A solution heat treated at 80 ° C. or higher after adding locust bean gum and / or glucomannan to a protein-containing liquid food.
In addition, (A) liquid can also use xanthan gum previously added and melt | dissolved in protein containing liquid food like the (B) liquid. However, in this case, a heat treatment step is not necessarily required.

(A) Xanthan gum-containing solution The xanthan gum used in the present invention has β- (1,4) -D-glucan as the main chain skeleton, and α-D-mannose and β-D-glucuron every other glucose molecule in the main chain. Acid, β-D-mannose is an acidic polysaccharide to which side chains are bonded. Mannose bonded to the main chain is acetylated at the C6 position, and the terminal mannose is acetal-bonded to pyruvic acid. For food applications, it is most commonly used as a thickener for sauces, sauces, dressings, etc., as a gelling agent such as jelly when used in combination with locust bean gum, and as a water retention agent such as bakery. Is one of the food polysaccharides. Such xanthan gum is commercially available, and examples thereof include “SAN ACE [trademark]” and “SAN ACE [trademark] C” manufactured by San-Ei Gen FFI Co., Ltd.

  (A) The amount of xanthan gum added in the xanthan gum-containing solution can be appropriately adjusted depending on the required viscosity, but is, for example, 0.01 to 5% by mass, preferably 0.05 to 4% by mass, and more preferably. May be 0.075 to 2% by mass. The xanthan gum solution of the present invention can be prepared by adding it to protein-containing liquid foods such as concentrated liquid foods or enteral nutrients or water, and the solvent to be dissolved is not particularly limited, and various solvents can be used. is there.

(B) A solution heat treated at 80 ° C. or higher after adding locust bean gum and / or glucomannan to a protein-containing liquid food.
The locust bean gum used in the present invention is a polysaccharide made from legume seeds, and D-galactose is linked to the main chain skeleton of β-1,4-D-mannan as an α-1,6 bond. It belongs to the so-called galactomannans, and the molar ratio of the constituent sugars mannose and galactose is 4: 1 (average). In the food industry, locust bean gum is an ice cream stabilizer, water retention and / or texture improver for noodles, seasoning viscosity for pickles, glazing, sauce viscosity, fat and oil replacement In frozen foods, it is widely used for the purpose of preventing peeling of clothes and water from ingredients, and in processed meat products, improving the dispersibility of pickle liquid in meat. Such locust bean gum is commercially available and can be applied to both unripe and refined products. Examples of commercially available products include “Locust Bingham F”, “Bistop [trademark] D-171”, and “Bistop [trademark] D-2213” manufactured by San-Ei Gen FFI Co., Ltd.

  The glucomannan used in the present invention is a polysaccharide contained in konjac koji, and is a polysaccharide in which D-glucose and D-mannose are bound by a β-1,4 bond in a molar ratio of approximately 1: 1.6. And its molecular weight is about 1 million to 2 million. Such glucomannan is commercially available and can be applied to both unpurified and purified products. As a commercial item, "Bistop [trademark] D-2131" by San-Ei Gen FFI Co., Ltd. can be mentioned, for example.

  (B) The amount of the locust bean gum and / or glucomannan in the protein-containing liquid food can be appropriately adjusted depending on the required viscosity, the formulation of the protein-containing liquid food, etc. The amount of locust bean gum and / or glucomannan in the liquid food is 0.01 to 5% by mass, preferably 0.05 to 4% by mass, and more preferably 0.075 to 2% by mass. Furthermore, when using locust bean gum, the locust bean gum is 10 to 1000 parts by weight, preferably 25 to 400 parts by weight, more preferably 60 to 150 parts by weight with respect to 100 parts by weight of xanthan gum in the (A) xanthan gum-containing solution. It is preferable to add so as to be part. When glucomannan is used, (A) glucomannan is 10 to 1000 parts by mass, preferably 25 to 400 parts by mass, more preferably 50 to 250 parts by mass with respect to 100 parts by mass of xanthan gum in the xanthan gum-containing solution. When locust bean gum and glucomannan are used, locust bean gum and glucomannan are 10 to 1000 parts by weight, preferably 25 to 400 parts by weight, more preferably 50 to 200 parts by weight with respect to 100 parts by weight of xanthan gum. It is preferable to add so that it becomes.

  In the present invention, the protein-containing liquid food is heat-treated at 80 ° C. or higher, preferably 80 to 200 ° C., more preferably 80 to 150 ° C. after adding locust bean gum and / or glucomannan. . Heat treatment makes tube fluidity excellent at tube administration, but when mixed with (A) xanthan gum-containing solution, protein-containing liquid foods stably thicken or gel in a short time to prevent gastroesophageal reflux It becomes possible to do. The heat treatment is not particularly limited as long as it is retort heat sterilization at 121 ° C. for 10 to 30 minutes, or equivalent heat treatment, and any method such as UHT sterilization or HTST sterilization can be used. For example, in the case of an acidic protein-containing liquid food, heat treatment equivalent to retort heat sterilization at 121 ° C. for 10 to 30 minutes can be performed by sterilizing at 80 ° C. for 10 to 120 minutes. In the present invention, a preferred heat treatment is a retort heat sterilization treatment.

  On the other hand, after adding locust bean gum and / or glucomannan, when a protein-containing liquid food is used without being subjected to heat treatment at 80 ° C. or higher, the viscosity does not sufficiently develop even when mixed with a xanthan gum-containing solution. Furthermore, when using an aqueous solution in which locust bean gum and / or glucomannan is dissolved in water instead of a protein-containing liquid food, a heat-treated solution corresponding to retort heat sterilization at 121 ° C. for 10 to 30 minutes was used. Even in this case, the viscosity does not sufficiently develop, and the protein-containing food for tube administration intended by the present invention cannot be provided.

  The protein-containing liquid food used in the present invention is mainly called a concentrated liquid food or enteral nutrient, has a caloric value of 1 kcal / mL or more, and contains at least protein, lipid, carbohydrate, mineral, vitamin, etc. Is a combination formulation that minimizes side effects such as diarrhea (higher than the human osmotic pressure of humans) in terms of physiology, and has the fluidity to pass through even a thin tube for several months. The thing which has the emulsion stability which can be preserve | saved at normal temperature can be mentioned. Concentrated liquid foods and enteral nutrients contain minerals in addition to proteins, so it has been difficult to impart more viscosity with water and tea with many thickening polysaccharides. By using tube thickeners, protein-containing liquid foods can be easily thickened or gelled in the stomach stably in a short period of time, regardless of the type or formulation, preventing gastroesophageal reflux. It became. Preferred examples of the protein-containing liquid food used in the present invention include the following concentrated liquid foods or enteral nutrients having protein, lipid, and sugar contents. Concentrated liquid food or enteral nutrient that is protein: 2 to 10% by mass, lipid: 1 to 10% by mass, and carbohydrate: 5 to 20% by mass.

The thickener for tube administration according to the present invention is characterized in that the following (A) solution and (B) solution are paired, and (A) solution is administered via tube, and then (B) solution is passed through. It is used by administration by tube, or (B) solution administration by tube and (A) solution administration by tube.
(A) a xanthan gum-containing solution,
(B) A protein-containing liquid food that has been heat-treated at 80 ° C. or higher after addition of locust bean gum and / or glucomannan.
By performing tube administration in such a manner, the fluidity in the tube is excellent at the time of tube administration, it does not leak from the fistula, and there is little adhesion to the inner wall of the tube, but the (A) solution and ( B) When the liquid is mixed, the thick liquid food becomes thickened or gelled, and gastroesophageal reflux can be prevented. In addition, (A) liquid can also be used by previously adding and dissolving xanthan gum in protein-containing liquid foods, similarly to (B) liquid. In this case, however, a heat treatment step is not necessarily required.

  As a viscosity excellent in tube fluidity, not leaking from the fistula, and having little adhesion to the inner wall of the tube, when measured at a rotational speed of 12 rpm with a rotor # 3 using a B-type rotational viscometer, for example, 200 to 2500 mPa · s The viscosity effective for preventing gastroesophageal reflux can be 2000 mPa · s or more, preferably 5000 mPa · s or more, or a gelled state.

  When the locust bean gum and / or glucomannan is added to the (A) xanthan gum-containing solution and (B) the protein-containing liquid food, and the solution heat-treated at 80 ° C. or higher is paired, the above dosage form is retained. Although it will not specifically limit if it is a state, various states can be pointed out, The form which packaged each solution separately as an example can mention the form which is 1 set (kit).

  The thickener for tube administration according to the present invention is a nasal tube feeding method (concentrated liquid food and enteral gas via a tube inserted through the nose to reach any part of the esophagus, stomach, duodenum, or jejunum). As a thickener for tube administration in the method of continuous administration of nutrients, and gastrostomy and enteral tube feeding method (operated or endoscopically in the esophagus, stomach, jejunum (mostly stomach)) It can be used as a thickener for tube administration in a method in which a concentrated liquid food and enteral nutrient are continuously administered via a tube in which an outer cage is constructed and placed. In particular, the gastrostomy tube feeding method is characterized by installing a fistula in the stomach and administering a concentrated liquid food or enteral nutrient directly into the stomach through a tube passed through the fistula. In the case of dilatation, there was a problem that a thick liquid food or enteral nutrients leaked from the fistula placed in the stomach after tube administration, and the fistula and the skin around the fistula were swollen. The thickener for tube administration according to the present invention thickens or gels the thick liquid food and enteral nutrient to a viscosity that can suppress gastroesophageal reflux in the stomach. Can also be prevented.

Since the thickener for tube administration of the present invention includes a protein-containing liquid food such as a concentrated liquid food or enteral nutrient, the thickener for tube administration itself is used as a concentrated liquid food for enteral administration or enteral nutrition. It can be used as an agent. On the other hand, the following usage forms are also possible.
(1) After tube administration of solution (A) or (B), tube administration of water, concentrated liquid food or enteral nutrient, etc., and the remaining solution (A) or (B) Administer.
(2) After tube administration of water, concentrated liquid food or enteral nutrient, etc., (A) solution or (B) solution is administered by tube, and then the remaining (A) solution or (B) solution is further added. Administer by tube.
(3) The (A) solution or (B) solution is administered by tube, and the remaining (A) solution or (B) solution is administered by tube. Thereafter, water, concentrated liquid food, enteral nutrient, etc. are administered by tube.

  The thickener for tube administration containing the protein-containing liquid food of the present invention is a thickening polysaccharide, a gelling agent, an emulsifier, an organic acid, an inorganic acid, etc., as long as the effect of the present invention is not adversely affected. Salt, sugar alcohols, high-intensity sweeteners, functional materials (vitamins, minerals, etc.), flavorings, pigments, seasonings and the like can be added.

  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 thereto. Unless otherwise specified, “parts” means “parts by mass” and “%” means “% by mass”. Those marked with “*” in the text indicate that they are registered trademarks of Saneigen FFI Co., Ltd., and “*” in the text indicates that they are registered trademarks of Saneigen FFI Corporation.

Preparation Example 1: Preparation of thickener for tube administration containing concentrated liquid food (1)
(A) Solution: Preparation of xanthan gum-containing solution According to the formulation shown in Table 1, as a xanthan gum-containing solution, a xanthan gum-containing solution in which xanthan gum was dissolved in a concentrated liquid food was prepared.
The ion-exchanged water was heated to 80 ° C., and the amount of xanthan gum listed in Table 1 was added while stirring, and dissolved by stirring at 80 ° C. for 10 minutes. While stirring the prepared aqueous solution (80 ° C.), a concentrated liquid food heated to 80 ° C. was added little by little, stirred for about 3 minutes, filled into an aluminum pouch, and allowed to cool at room temperature for about 1 hour. . After retort sterilization at 121 ° C. for 20 minutes, it was cooled with water and stored at room temperature. The composition of the concentrated liquid food used is as follows. Protein 5.0 g / 100 ml, lipid 2.2 g / 100 ml, carbohydrate 14.7 g / 100 ml. The same applies to the concentrated liquid food used in Experimental Example 1, Preparation Example 2, and Experimental Example 2 below.

(B) Liquid: Preparation of a solution heat-treated at 80 ° C. or higher after adding locust bean gum or glucomannan to protein-containing liquid food.
The ion-exchanged water was heated to 80 ° C., and the added amount of locust bean gum or glucomannan shown in Table 1 was added while stirring, and the mixture was dissolved by stirring at 80 ° C. for 10 minutes. While stirring the prepared aqueous solution (80 ° C), the protein-containing liquid food (concentrated liquid food) that has been heated to 80 ° C in advance is added little by little, and after stirring for about 3 minutes, it is filled into an aluminum pouch, and at room temperature. It was allowed to cool for about 1 hour. After retort sterilization at 121 ° C. for 20 minutes, it was cooled with water and stored at room temperature. As a comparative example, a concentrated liquid food containing guar gum prepared using guar gum instead of locust bean gum or glucomannan was prepared.

(Comparative solution) As a comparative solution of the liquid (B), an aqueous solution containing locust bean gum or glucomannan was prepared by the following method.
The ion-exchanged water was heated to 80 ° C., and the added amount of locust bean gum or glucomannan shown in Table 1 was added while stirring. After stirring and dissolving at 80 ° C. for 10 minutes, it was filled in an aluminum pouch and allowed to cool at room temperature for about 1 hour. After retort sterilization at 121 ° C. for 20 minutes, it was cooled with water and stored at room temperature.

(Note 1) SAN ACE *
(Note 2) Bistop * D-171 *
(Note 3) Vistop * D-2131 *
(Note 4) Vistop * D-2022 *

Experimental Example 1: Viscosity expression test Viscosity expression was evaluated using the solutions (A) and (B) prepared in Preparation Example 1. Specifically, after measuring the viscosity of each of the prepared solutions (A) and (B), the (A) solution and the (B) solution are mixed, and the viscosity is measured immediately after stirring for 10 seconds with a spatula. It was. In Comparative Example 1 and Comparative Example 2, the concentrated liquid food of the amount shown in Table 1 was added so that the total amount would be 100 parts (denoted as adjustment liquid). The viscosity was measured at room temperature with a B-type rotational viscometer (rotation speed: 12 rpm). The results are shown in Table 2.

  (A) As a solution to be paired with a xanthan gum solution, (B) After adding locust bean gum or glucomannan to a concentrated liquid food, each solution itself is 355 to 355 by using a solution heat-treated at 80 ° C. or higher. While maintaining a low viscosity of 1950 mPa · s, each solution was gelled loosely by mixing. Therefore, the thickener for tube administration according to the present invention has fluidity so that it can easily flow in the tube by weighting at the time of tube administration (the tube does not close) and viscosity so that it does not leak from the fistula. However, when the solution was mixed inside the stomach, it was found that it is a thickener for tube administration that can stably thicken or gel in a short time and prevent backflow into the esophagus. Moreover, since the thickener for tube administration of this invention contains thickener itself in a thick liquid food, it contributes also to the dispersion stability and emulsification stability of a thick liquid food. On the other hand, even when a combination of xanthan gum, locust bean gum and glucomannan is used, a locust bean gum or glucomannan solution dissolved in ion-exchanged water is simply used (Comparative Example 1 and Comparative Example 2). Even when a concentrated liquid food was added as an attachment, the required viscosity could not be imparted. Similarly, even when heat treatment at 80 ° C. or higher is performed in the state of coexisting with a concentrated liquid food, the use of Gua gum instead of locust bean gum or glucomannan suppresses backflow to the esophagus. It was not possible to give a viscosity to such an extent (Comparative Example 3).

Preparation Example 2: Preparation of thickener for tube administration containing concentrated liquid food (2)
(A) Solution: Preparation of xanthan gum-containing solution According to the formulation shown in Table 3, a xanthan gum-containing solution in which xanthan gum was dissolved in ion-exchanged water was prepared. In detail, the ion-exchange water was heated to 80 degreeC, and the addition amount of the xanthan gum of Table 3 was added, stirring. After stirring and dissolving at 80 ° C. for 10 minutes, it was filled in an aluminum pouch and allowed to cool at room temperature for about 1 hour. After retort sterilization at 121 ° C. for 20 minutes, it was cooled with water and stored at room temperature.

(B) Liquid: Preparation of a solution heat-treated at 80 ° C. or higher after adding locust bean gum or glucomannan to protein-containing liquid food.
The ion-exchanged water was heated to 80 ° C., and the added amount of locust bean gum or glucomannan shown in Table 3 was added while stirring, and the mixture was dissolved by stirring at 80 ° C. for 10 minutes. While stirring the prepared aqueous solution (80 ° C), the protein-containing liquid food (concentrated liquid food) that has been heated to 80 ° C in advance is added little by little, and after stirring for about 3 minutes, it is filled into an aluminum pouch, and at room temperature. It was allowed to cool for about 1 hour. After retort sterilization at 121 ° C. for 20 minutes, it was cooled with water and stored at room temperature. As a comparative example, a concentrated liquid food containing guar gum prepared using guar gum instead of locust bean gum or glucomannan was prepared.

Experimental Example 2: Viscosity expression test Viscosity expression was evaluated using each of the solutions (A) and (B) prepared in Preparation Example 2. Specifically, after measuring the viscosity of each of the prepared solutions (A) and (B), the solutions (A) and (B) were mixed, and the viscosity was measured immediately after stirring for 10 seconds with a spatula. . In addition, the concentrated liquid food of the quantity shown in Table 3 was attached so that the total quantity might be 100 parts in each test section (it describes with adjustment liquid). The viscosity was measured at room temperature with a B-type rotational viscometer (rotation speed: 12 rpm). The results are shown in Table 4.

  Even when (A) solution using ion-exchanged water as a solvent is used as the xanthan gum solution, a solution that has been heat-treated at 80 ° C. or higher after adding locust bean gum or glucomannan to the concentrated liquid food as the (B) solution is used. Thus, each solution itself was maintained at a low viscosity of 355 to 830 mPa · s, while the viscosity of each solution was increased to 5240 mPa · s (Example 4) or loosely gelled (Example 3). ). Therefore, the thickener for tube administration according to the present invention has fluidity so that it can easily flow in the tube by weighting at the time of tube administration (the tube does not close) and viscosity so that it does not leak from the fistula. It has been found that it is a thickener for tube administration that can be stably thickened or gelled in a short time when the solution is mixed inside the stomach while preventing it from flowing back into the esophagus (Example) 3, 4). On the other hand, when (G) gum instead of locust bean gum or glucomannan is used as the liquid (B), the liquid (A) (B) When the liquid was mixed, sufficient viscosity was not exhibited (1180 mPa · s), and a viscosity capable of effectively suppressing backflow to the esophagus could not be imparted to the concentrated liquid food.

  It is effective for improving the nutrition of elderly people who are difficult to take orally and reducing the burden on caregivers.

Claims (2)

A thickener for tube administration of protein-containing liquid foods, wherein the liquid (A) and the liquid (B) are paired;
(A) a xanthan gum-containing solution,
(B) A solution heat treated at 80 ° C. or higher after adding locust bean gum and / or glucomannan to a protein-containing liquid food. 2. The thickener for tube administration of protein-containing liquid food according to claim 1, wherein the two pairs of solutions are separately administered by tube.