JP2009291176A - Thickening agent for person with chewing and swallowing difficulty - Google Patents
Thickening agent for person with chewing and swallowing difficulty Download PDFInfo
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本発明は、キサンタンガムに対し特定量のプルランを含有することを特徴とする咀嚼・嚥下困難者用増粘化剤に関する。詳細には、対象食品への増粘効果や食塊形成性は保持しつつも、キサンタンガムをはじめとする増粘多糖類特有の付着性が低減され、咀嚼・嚥下困難者の喫食に適した食品を提供することが可能な、咀嚼・嚥下困難者用増粘化剤として極めて優れた増粘化剤に関する。更に、本発明はキサンタンガム特有の付着性を低減させる方法に関する。 The present invention relates to a thickening agent for persons with difficulty in chewing / swallowing, characterized by containing a specific amount of pullulan relative to xanthan gum. Specifically, while maintaining the thickening effect and food mass formation on the target food, foods suitable for eating by people who have difficulty chewing or swallowing are reduced in the adherence characteristic of thickening polysaccharides such as xanthan gum. The present invention relates to a thickener that is extremely excellent as a thickener for persons with difficulty in chewing / swallowing. Furthermore, this invention relates to the method of reducing the adhesiveness peculiar to xanthan gum.
近年、高齢者の増加に伴い、食物を噛み砕き飲み込むという一連の動作に障害をもつ、いわゆる咀嚼・嚥下困難者が増加する傾向がある。これに伴い、咀嚼・嚥下困難者が喫食しやすい食塊形成性などの物性を液状食品に付与するために、種々の増粘化剤が開発されており、近年では、嗜好性（味・外観に与える影響が少ない）や機能性（少ない添加量で効果を発揮する）の面から、増粘多糖類を主剤にした増粘化剤が好んで使用される。 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. Along with this, various thickening agents have been developed to give liquid foods physical properties such as bolus formation that are easy for people with difficulty in chewing and swallowing. In recent years, palatability (taste and appearance) has been developed. From the viewpoint of functionality and functionality (exhibiting an effect with a small addition amount), a thickening agent based on a thickening polysaccharide is preferably used.
嚥下補助に使用される増粘化剤に求められる要件として、手攪拌のような緩い攪拌状態で液状食品に添加した場合、（１）ダマにならず、良好に分散すること、（２）短時間で所定の物性値（例えば、粘度）に達し、その経時変化が小さいこと、（３）食品の種類によらず、安定した物性値を示すこと、（４）低濃度で所定の物性値を示し、味・外観を劣化させないこと、（５）口腔内で食塊を形成（食塊形成性）しやすく、咽頭での付着性が小さいこと等が挙げられ、このような要件を満たすように、キサンタンガムやカラギナン、グァーガム等の各種増粘多糖類が用いられた咀嚼・嚥下困難者用補助剤が各種開発されてきた。しかし、これら増粘多糖類は短時間で粘度が発現する点では咀嚼・嚥下困難者用増粘化剤として優れるものの、増粘多糖類特有の粘りが生じ、かかる増粘多糖類を用いて調製された咀嚼・嚥下困難者用食品は咽頭に付着しやすく、対象食品の種類によっては保形性が不十分であり食塊を飲み込みにくい等の課題を抱えていた。 As a requirement for thickeners used for swallowing assistance, when added to a liquid food under a gentle stirring condition such as hand stirring, (1) it should not become lumpy and be well dispersed, (2) short A certain physical property value (for example, viscosity) is reached in time, its change with time is small, (3) it shows a stable physical property value regardless of the type of food, and (4) a predetermined physical property value at a low concentration. In order to satisfy such requirements, the taste and appearance should not be deteriorated, and (5) the formation of a bolus in the oral cavity (formation of bolus) is easy and the adhesion in the pharynx is small. Various adjuvants for persons with difficulty in chewing / swallowing using various thickening polysaccharides such as xanthan gum, carrageenan and guar gum have been developed. However, although these thickening polysaccharides are excellent as thickeners for those with difficulty in chewing / swallowing in terms of developing viscosity in a short time, the thickening polysaccharides have a unique viscosity and are prepared using such thickening polysaccharides. The foods for those with difficulty in chewing / swallowing easily adhere to the pharynx, and depending on the type of the target food, there are problems such as insufficient shape retention and difficulty in swallowing the bolus.
一方、医薬品や医薬部外品、および食品に好適なゲル組成物を調製するための糊料であって、カラギーナン、ゼラチン、寒天、ペクチン、キサンタンガム、マンナン等の増粘多糖類にプルランを含有することを特徴とする糊料が特許文献１に開示されている。プルランを併用することにより、離水率の減少した保存安定性に優れたゲルを調製できること及びゲル化剤である多糖類とプルランの配合比は通常１：０．５〜１：３が好ましいことが記載されている。 On the other hand, it is a paste for preparing gel compositions suitable for pharmaceuticals, quasi-drugs, and foods, and contains pullulan in thickening polysaccharides such as carrageenan, gelatin, agar, pectin, xanthan gum, and mannan. Japanese Patent Application Laid-Open No. 2004-151867 discloses a paste having the characteristics described above. By using pullulan in combination, it is possible to prepare a gel with reduced water separation rate and excellent storage stability, and the blending ratio of polysaccharide and pullulan as a gelling agent is usually preferably 1: 0.5 to 1: 3. Are listed.
特許文献２には経口固形製剤の易服用性コーティング用組成物として、ゲル化剤、結合剤及び糖アルコールを組み合わせることにより、服用する際にスムーズに嚥下できるようにし得るコーティング用組成物および該組成物でコーティングされた固形製剤が開示されている。ゲル化剤として、キサンタンガム、タマリンドガム、カラギーナン、ローカストビーンガム、ジェランガムおよび寒天からなる群の中から一種又は二種以上選択され、結合剤として、プルラン、ヒドロキシプロピルメチルセルロース、ヒドロキシプロピルセルロースおよびメチルセルロースからなる群の中から一種又は二種以上選択できる旨が記載されている。そして実施例１にはキサンタンガム１質量部に対し１質量部のプルランを含有した組成物を素錠にコーティングしてコーティング錠を得た旨が記載されている。 Patent Document 2 discloses a coating composition capable of being swallowed smoothly when taken by combining a gelling agent, a binder and a sugar alcohol as an easily takeable coating composition for an oral solid preparation and the composition. A solid formulation coated with a product is disclosed. One or more selected from the group consisting of xanthan gum, tamarind gum, carrageenan, locust bean gum, gellan gum and agar as the gelling agent, and consist of pullulan, hydroxypropylmethylcellulose, hydroxypropylcellulose and methylcellulose as the binder It is described that one type or two or more types can be selected from the group. And Example 1 describes that a coated tablet was obtained by coating a plain tablet with a composition containing 1 part by weight of pullulan per 1 part by weight of xanthan gum.
特許文献３には、糊料を貧溶媒、低粘性多糖類及び低分子の糖質のいずれかと併用して水に溶解させて糊料の粘性発現を抑制することにより流動性のある液体として調製され、水分を含む目的物に添加してその粘性又はゲル化を発現させることにしたことを特徴とする増粘用添加液が開示されている。低粘性多糖類として、アラビアガム、アラビノガラクタン、プルラン、大豆多糖類が挙げられ、糊料の一種としてキサンタンガムが開示されている。低粘性多糖類多糖類が効果を示す濃度として、アラビアガムの場合で３〜５０％といった高濃度溶解が開示されているが、キサンタンガムに対し特定量のプルランを使用することについては一切開示されていない。 In Patent Document 3, a paste is prepared as a fluid liquid by dissolving it in water in combination with a poor solvent, a low-viscosity polysaccharide, or a low-molecular sugar and suppressing the viscosity of the paste. A thickening additive liquid characterized in that it is added to an object containing water to develop its viscosity or gelation is disclosed. Examples of low-viscosity polysaccharides include gum arabic, arabinogalactan, pullulan, and soybean polysaccharide, and xanthan gum is disclosed as a kind of paste. As the concentration at which the low-viscosity polysaccharide polysaccharide is effective, high concentration dissolution such as 3 to 50% is disclosed in the case of gum arabic, but there is no disclosure about using a specific amount of pullulan for xanthan gum. Absent.
以上のように、特許文献１は、ゲル組成物に関する技術であって、プルランの使用は多価カチオンによる沈殿やゲルが硬くなることの防止、及び離水防止を目的としており、食品を増粘させた際に発生する付着性について一切検討されていない。同様にして、特許文献２においても、ゲル化剤及びプルランの使用は固形物のコーティング層中での使用に留まり、増粘化剤としての使用については一切記載されていない。更に、特許文献２はゲル化剤、プルラン及び糖アルコールを併用して固形物をコーティングすることにより固形物の滑りを良好とする発明であって、食品を増粘させることにより発生する付着性について一切検討されていない。特許文献３は、糊料とプルランをはじめとした低粘性多糖類を併用して水に溶解することで、糊料の溶解に必要な自由水を減少させ、糊料の粘度発現を抑制することを特徴とする。したがって、特許文献３の技術は低粘性多糖類を高濃度で使用することによって初めてなし得る発明である。また特許文献１、２と同様に付着性の低減効果については一切記載されていない。 As described above, Patent Document 1 is a technique related to a gel composition, and the use of pullulan is intended to prevent precipitation due to polyvalent cations and gel hardening, and to prevent water separation, and increase the viscosity of food. There has been no study on the adhesiveness that occurs in this case. Similarly, in Patent Document 2, the use of a gelling agent and pullulan is limited to use in a solid coating layer, and there is no description about use as a thickening agent. Furthermore, Patent Document 2 is an invention that improves the sliding of a solid by coating the solid with a gelling agent, pullulan, and sugar alcohol in combination, and the adhesion that occurs when the food is thickened. It has not been studied at all. Patent document 3 reduces the amount of free water necessary for dissolving the paste and suppresses the viscosity of the paste by dissolving the paste and low-viscosity polysaccharides such as pullulan in water. It is characterized by. Therefore, the technique of Patent Document 3 is an invention that can be made for the first time by using a low-viscosity polysaccharide at a high concentration. Further, as in Patent Documents 1 and 2, there is no description on the effect of reducing adhesion.
このように従来は、食品を増粘させた際に生じる付着性の低減を目的として、特定量のプルランを使用することについて一切検討されていない。むしろ、増粘多糖類に従来用いられてきた添加量のプルランを使用した際はキサンタンガムが有する付着性に加え、プルランの有する付着性までもが影響を与え、咀嚼・嚥下困難者用食品として適した食品を調製することはできなかった。 Thus, conventionally, the use of a specific amount of pullulan has not been studied for the purpose of reducing the adhesion that occurs when the food is thickened. Rather, when using an added amount of pullulan conventionally used for thickening polysaccharides, in addition to the adhesiveness of xanthan gum, the adhesiveness of pullulan also affects, making it suitable as a food for people with difficulty in chewing and swallowing Food could not be prepared.
本発明は、対象食品への増粘効果や食塊形成性は保持しつつも、キサンタンガムをはじめとした増粘多糖類特有の付着性が低減され、咀嚼・嚥下困難者の喫食に適した食品を提供することが可能な、咀嚼・嚥下困難者用増粘化剤を提供することを目的とする。また、本発明は咀嚼・嚥下困難者用増粘化剤として本来保有する増粘効果や食塊形成性に影響を与えることなく、キサンタンガム特有の付着性を低減させる方法に関する。 The present invention is a food suitable for eating by persons with difficulty in chewing / swallowing, while maintaining the thickening effect and food mass forming property on the target food, while reducing the adhesion specific to thickening polysaccharides including xanthan gum. It is an object to provide a thickening agent for persons with difficulty in chewing / swallowing. The present invention also relates to a method for reducing the adhesion characteristic of xanthan gum without affecting the thickening effect inherently possessed as a thickener for persons with difficulty in chewing / swallowing and the formation of a bolus.
本発明者は、上記従来技術の問題点に鑑み、鋭意研究を重ねていたところ、キサンタンガム１質量部に対し、０．００１質量部以上０．５質量部未満といった極めて低添加量のプルランを添加することにより、対象食品への増粘効果や食塊形成性は保持しつつも、キサンタンガム特有の付着性が低減され、咀嚼・嚥下困難者の喫食に極めて優れた食品を調製できることを見出して本発明を完成した。 The present inventor has conducted extensive research in view of the above-described problems of the prior art, and added an extremely low additive amount of pullulan such as 0.001 part by mass or more and less than 0.5 part by mass to 1 part by mass of xanthan gum. By doing this, it is found that the stickiness specific to xanthan gum is reduced while maintaining the thickening effect and food mass formation on the target food, and it is possible to prepare a food that is extremely excellent for eating by those who have difficulty chewing or swallowing. Completed the invention.
本発明は、以下の態様を有する咀嚼・嚥下困難者用増粘化剤及び咀嚼・嚥下困難者用増粘化剤の付着性低減方法に関する；
項１．キサンタンガム１質量部に対し、０．００１質量部以上０．５質量部未満のプルランを含有することを特徴とする咀嚼・嚥下困難者用増粘化剤。
項２．項１に記載の咀嚼・嚥下困難者用増粘化剤を用いて調製された咀嚼・嚥下困難者用食品。
項３．キサンタンガム１質量部に対し、プルランを０．００１質量部以上０．５質量部未満添加することを特徴とする、キサンタンガムの付着性低減方法。
The present invention relates to a thickening agent for those with difficulty in chewing / swallowing and a method for reducing adhesion of the thickening agent for those having difficulty in chewing / swallowing having the following modes;
Item 1. A thickener for chewing / swallowing difficult persons containing 0.001 part by weight or more and less than 0.5 part by weight of pullulan per 1 part by weight of xanthan gum.
Item 2. A food product for persons with difficulty in chewing / swallowing prepared using the thickener for chewing / swallowing difficulty according to Item 1.
Item 3. A method for reducing the adhesion of xanthan gum, comprising adding 0.001 part by mass or more and less than 0.5 part by mass of pullulan to 1 part by mass of xanthan gum.
本発明により、優れた増粘効果や食塊形成性を保持しつつも、キサンタンガムをはじめとした増粘多糖類特有の付着性が低減され、咀嚼・嚥下困難者の喫食に適した食品を調製することが可能な、咀嚼・嚥下困難者用増粘化剤を提供することが可能となる。これにより、手撹拌といった弱い攪拌条件にも関わらず、短時間で求められる粘度を付与し、更には付着性が小さく、食塊形成性に優れた咀嚼・嚥下困難者用食品を調製することができる。 According to the present invention, while maintaining an excellent thickening effect and bolus forming property, the adhesiveness peculiar to thickening polysaccharides including xanthan gum is reduced, and a food suitable for eating by persons with difficulty in chewing / swallowing is prepared. It is possible to provide a thickening agent for persons with difficulty in chewing / swallowing. As a result, it is possible to prepare a food for persons with difficulty in chewing / swallowing that imparts the viscosity required in a short time despite the weak stirring conditions such as manual stirring, and further has low adhesion and excellent bolus formation. it can.
本発明の咀嚼・嚥下困難者用増粘化剤は、キサンタンガム１質量部に対し、０．００１質量部以上０．５質量部未満、好ましくは０．０１〜０．４質量部、更に好ましくは０．０３〜０．２質量部といった極めて低添加量のプルランを含有することを特徴とする。 The thickener for persons with difficulty in chewing / swallowing of the present invention is 0.001 part by weight or more and less than 0.5 part by weight, preferably 0.01 to 0.4 part by weight, more preferably 1 part by weight of xanthan gum. It is characterized by containing an extremely low amount of pullulan such as 0.03 to 0.2 parts by mass.
本発明で用いるキサンタンガムは、Xanthomonas campesrtisが産生する発酵多糖類である。キサンタンガムは、β−１，４−Ｄ−グルカンを主鎖骨格とし、主鎖中のグルコース１分子おきにα−Ｄ−マンノース、β−Ｄ−グルクロン酸、β−Ｄ−マンノースからなる側鎖が結合した酸性多糖類であり、主鎖に結合したマンノースはＣ６位がアセチル化され、末端のマンノースはピルビン酸とアセタール結合している場合がある。本発明では、アセチル基含量が通常よりも低いあるいはアセチル基を含まないキサンタンガム、及びピルビン酸含量が通常よりも低いあるいはピルビン酸を含まないキサンタンガムも使用することができる。商業的に入手可能なキサンタンガム製品として、例えば三栄源エフ・エフ・アイ株式会社製の「ビストップ［商標］Ｄ−３０００−Ｃ」などを挙げることができる。 Xanthan gum used in the present invention is a fermented polysaccharide produced by Xanthomonas campesrtis . Xanthan gum has β-1,4-D-glucan as the main chain skeleton, and side chains consisting of α-D-mannose, β-D-glucuronic acid, and β-D-mannose every other glucose molecule in the main chain. In some cases, the mannose bound to the main chain is acetylated at the C6 position, and the terminal mannose is acetal-bonded to pyruvic acid. In the present invention, xanthan gum having an acetyl group content lower than usual or containing no acetyl group, and xanthan gum having a lower pyruvic acid content than usual or containing no pyruvic acid can also be used. As commercially available xanthan gum products, for example, “Bistop [trademark] D-3000-C” manufactured by San-Ei Gen FFI Co., Ltd. can be mentioned.
キサンタンガムは、他の増粘多糖類に比べて、耐熱性、耐酸性、耐塩性、耐酵素性に優れており、低濃度での粘度も高く、また常温の水に容易に水和・膨潤し、短時間で粘度を発現する点で、咀嚼・嚥下困難者用食品用増粘剤として優れているが、一方で咽頭に付着しやすいため、付着性の低減が課題とされていた。 Xanthan gum is superior to other thickening polysaccharides in heat resistance, acid resistance, salt resistance, enzyme resistance, high viscosity at low concentrations, and easily hydrates and swells in water at room temperature. In terms of developing viscosity in a short time, it is excellent as a thickener for foods for people with difficulty in mastication and swallowing, but on the other hand, it tends to adhere to the pharynx, so reduction of adhesion has been a problem.
プルランは、黒酵母の一種であるAureobasidium pullulasによって生産されるα−グルカンであり、マルトトリオース（グルコース3分子がα−１，４結合）が規則正しくα−１，６−グルコシド結合を繰り返した直鎖状の中性多糖である。該プルランは、付着性、接着性が強いことから、とろろ昆布の接着や糖衣のバインダーなどに使用されており、プルランの特徴である付着性、接着性は、咀嚼・嚥下困難者用の増粘化剤としては優れた適性とはいえない。 Pullulan is an α-glucan produced by Aureobasidium pullulas , a kind of black yeast, and maltotriose (glucose 3 molecules are α-1,4 bonds) is a series of regularly repeated α-1,6-glucoside bonds. It is a chain-like neutral polysaccharide. This pullulan has strong adhesion and adhesiveness, so it is used for grated konbu and sugar coating binders. The adhesion and adhesion characteristic of pullulan is a thickening agent for people with difficulty in chewing and swallowing. It cannot be said that it is an excellent suitability as an agent.
本発明は、かかる付着性、接着性の高いプルランをキサンタンガム１質量部に対し、０．００１質量部以上０．５質量部未満といった極めて低添加量用いることにより、食品への増粘効果や食塊形成性に影響を与えることなくキサンタンガムの付着性を軽減できることを見出して至った発明である。このように本発明は、例えば水に添加した際には水の物性にほとんど影響を与えない程度の低添加量のプルランをキサンタンガムと併用することによって得られる特有の効果に着目した発明である。 The present invention uses such a high adhesion and pullulan pullulan to 1 part by weight of xanthan gum, such as 0.001 part by weight or more and less than 0.5 part by weight. It is an invention that has been found that the adhesion of xanthan gum can be reduced without affecting the lump formation. As described above, the present invention is an invention that pays attention to a specific effect obtained by using, together with xanthan gum, a low amount of pullulan that hardly affects the physical properties of water when added to water, for example.
本発明では、上記低添加量のプルランをキサンタンガムと併用することを特徴とする。キサンタンガム１質量部に対するプルランの添加量が０．００１質量部未満であるとキサンタンガム特有の付着性を低減させることができない。一方、プルランの添加量が０．５質量部以上となると、キサンタンガムが有する付着性を低減できないばかりか、プルラン特有の付着性が増粘対象の食品に強く影響を及ぼしてしまう。 In the present invention, the low addition amount of pullulan is used in combination with xanthan gum. When the amount of pullulan added to 1 part by mass of xanthan gum is less than 0.001 part by mass, the adhesion characteristic of xanthan gum cannot be reduced. On the other hand, when the amount of pullulan added is 0.5 parts by mass or more, not only the adhesion property of xanthan gum cannot be reduced, but also the adhesion property of pullulan strongly affects the food to be thickened.
本発明の咀嚼・嚥下困難者用増粘化剤はキサンタンガムおよびプルランに加え、他の増粘多糖類、好ましくはカラギナン、グァーガム、タラガムよりなる群から選ばれる１種以上を含有することができる。これらの増粘多糖類を併用することにより咀嚼・嚥下困難者用増粘化剤としての機能性（力価、汎用性）を高めることができる。本発明の咀嚼・嚥下困難者用増粘化剤は、キサンタンガム１質量部に対して０．００１質量部以上０．５質量部未満のプルランを含有することを特徴とするが、該プルランによって上記カラギナン、グァーガム及びタラガムよりなる群から選ばれる１種以上の増粘多糖類を併用した場合であっても付着性を低減させることが可能である。上記キサンタンガムに対するプルランの添加量の範囲内において、プルランの添加量が、キサンタンガムを除く他の増粘多糖類の総量１質量部に対し、０．０１〜０．７５質量部となるように調整することが好ましい。
In addition to xanthan gum and pullulan, the thickener for persons with difficulty in chewing / swallowing of the present invention can contain one or more selected from the group consisting of other thickening polysaccharides, preferably carrageenan, guar gum, and tara gum. The combined use of these thickening polysaccharides can enhance the functionality (potency, versatility) as a thickener for persons with difficulty in chewing / swallowing. The thickening agent for persons with difficulty in chewing / swallowing of the present invention is characterized by containing 0.001 part by mass or more and less than 0.5 part by mass of pullulan per 1 part by mass of xanthan gum. Adhesion can be reduced even when one or more thickening polysaccharides selected from the group consisting of carrageenan, guar gum and tara gum are used in combination. Within the range of the amount of pullulan added to the xanthan gum, the amount of pullulan is adjusted to be 0.01 to 0.75 parts by mass with respect to 1 part by mass of the other thickening polysaccharide excluding xanthan gum. It is preferable.
本発明の咀嚼・嚥下困難者用増粘化剤は、キサンタンガム及びプルランを含有していればその製法は特に限定されず、その形態も粉状、顆粒状、溶液状、ペースト状など、求められる用途や対象食品によって適宜形態をとることが可能である。好ましくは、キサンタンガム及びプルランを粉体混合したもの、もしくは粉体混合後、流動層造粒機等を用いて顆粒状にしたものが好適に使用できる。なお、顆粒にする際には、キサンタンガム及びプルランの一部、またはプルランの一部又は全量をバインダー液に溶解して利用することもできる。さらに、本発明の増粘化剤は、デキストリン、澱粉、糖類等の賦形剤や無機塩、有機酸塩などの塩類、乳化剤を含むことにより、増粘化剤の液状食品への分散性、溶解性を向上させることができる。 The thickener for the chewing / swallowing difficulty of the present invention is not particularly limited as long as it contains xanthan gum and pullulan, and its form is also required to be powdery, granular, solution, paste, etc. It is possible to take a form as appropriate depending on the application and target food. Preferably, a powder mixture of xanthan gum and pullulan, or a powder mixture and then granulated using a fluidized bed granulator or the like can be suitably used. In addition, when making a granule, a part of xanthan gum and pullulan, or a part or all of pullulan can be dissolved in a binder solution and used. Furthermore, the thickening agent of the present invention includes excipients such as dextrin, starch, saccharides, salts such as inorganic salts, organic acid salts, and emulsifiers, so that the dispersibility of the thickening agent in a liquid food, Solubility can be improved.
本発明の咀嚼・嚥下困難者用増粘化剤は、液状食品をはじめとした各種食品に添加することにより、対象食品を速やかに増粘させ、食塊形成性に優れた咀嚼・嚥下困難者用食品を提供することが可能である。更に、調製された咀嚼・嚥下困難者用食品は付着性が小さいことを特徴とする。特に、嚥下しやすい食品は、咀嚼したときに口腔中で食塊がばらばらにならず、まとまり感がある（食塊形成性が高い）こと、更に嚥下したときに咽頭に食塊がへばりつかず（付着性が小さい）、スムースに咽頭相を通過することが必要であり、食塊形成性及び付着性が咀嚼・嚥下困難者用食品として適した食品を提供するための重要な要因となっている。しかし咀嚼・嚥下困難者用食品として適した物性の一つである粘度を付与し、食塊形成性に優れた食品を調製するために増粘多糖類を添加すると、口腔及び咽頭にまとわりつくような粘りある食感（付着性が大きい）となりやすい。しかし付着性は食塊形成性に寄与する一要因ともなりうるため、付着性の低減を試みると、一方で食塊形成性が低下しやすいといった課題を抱えていた。本発明の咀嚼・嚥下困難者用増粘化剤はかかる課題を解決できる増粘化剤であり、食品への増粘効果や食塊形成性を保持しつつも、付着性が低減された咀嚼・嚥下困難者用食品を調製することが可能である。この点、本発明の咀嚼・嚥下困難者用増粘化剤は極めて有用性が高い。 The thickener for mastication / swallowing difficulty of the present invention is a person with difficulty in mastication / swallowing, which is added to various foods including liquid foods to quickly thicken the target food and is excellent in mass formation. Food products can be provided. Furthermore, the prepared food for persons with difficulty in chewing / swallowing is characterized by low adhesion. In particular, foods that are easy to swallow are not broken up in the oral cavity when chewed, and have a sense of cohesion (high bolus formation), and the bolus sticks to the pharynx when swallowed. (Low adherence) and smooth passage through the pharyngeal phase, and the formation and adherence of the bolus is an important factor for providing foods suitable for foods with difficulty in chewing and swallowing ing. However, adding a thickening polysaccharide to add a viscosity, which is one of the physical properties suitable for foods for people with difficulty in chewing and swallowing, and preparing foods with excellent bolus formation, it clings to the oral cavity and pharynx It tends to have a sticky texture (high adhesion). However, since the adhesiveness can be a factor contributing to the formation of the bolus, when attempting to reduce the adhesiveness, there is a problem that the forming of the bolus tends to decrease. The thickener for chewing / swallowing difficulty of the present invention is a thickener capable of solving such a problem, and the chewing with reduced adhesion while maintaining the thickening effect on food and the formation of bolus.・ It is possible to prepare foods for people with difficulty swallowing. In this respect, the thickening agent for persons with difficulty in chewing / swallowing of the present invention is extremely useful.
本発明の増粘化剤を使用して増粘化させる液状食品は、水分を含有し、流動性のある液状の食品であれば特に限定されず種々の食品が挙げられる。具体例として、水、牛乳、乳飲料、乳酸菌飲料、ドリンクヨーグルト、果汁入り清涼飲料、オレンジジュース等の果汁飲料、菜汁飲料、茶飲料、コーヒー飲料、ココア飲料、スポーツ飲料、機能性飲料、イオン飲料、ビタミン補給飲料、栄養補給バランス飲料、日本酒、ビール、発泡酒、ビールテイスト風アルコール飲料、焼酎、ウィスキー、ブランデー、ワイン、スピリッツ類（ラム、ウォッカ、ジン、テキーラ等）、リキュール類、エタノール等それぞれ単独の飲料、および前記飲料用アルコール類を配合した各種カクテル類、あるいは果汁を醸造して得た赤ワイン等の果実酒、コンソメスープ、ポタージュスープ、クリームスープ、中華スープ等の各種スープ、味噌汁、清汁、シチュウ、カレー、グラタンなどの液状の加工食品や、蛋白質・リン・カリウム調整食品、塩分調整食品、油脂調整食品、整腸作用食品、カルシウム・鉄・ビタミン強化食品、低アレルギー食品、濃厚流動食、ミキサー食、及びキザミ食等の特殊食品や治療食の液状食品、醤油、ソース、ドレッシング等の液状調味料等を挙げることができる。これらに直接、本発明の増粘化剤を添加して咀嚼・嚥下困難者用食品として適した粘度や物性を付与することが可能である。 The liquid food to be thickened using the thickener of the present invention is not particularly limited as long as it contains water and is a liquid food with fluidity, and various foods can be mentioned. Specific examples include water, milk, milk beverage, lactic acid bacteria beverage, drink yogurt, soft drink with fruit juice, fruit juice beverage such as orange juice, vegetable juice beverage, tea beverage, coffee beverage, cocoa beverage, sports beverage, functional beverage, ion Beverages, vitamin supplements, nutritional balanced beverages, sake, beer, sparkling wine, beer-taste-like alcoholic beverages, shochu, whiskey, brandy, wine, spirits (rum, vodka, gin, tequila, etc.), liqueurs, ethanol, etc. Individual drinks, various cocktails blended with the beverage alcohols, or fruit wines such as red wine obtained by brewing fruit juice, consommé soup, potage soup, cream soup, various soups such as Chinese soup, miso soup, Liquid processed foods such as fresh juice, stew, curry and gratin, and protein Foods with adjusted quality, phosphorus and potassium, foods with adjusted salt content, oils and fats, foods with intestinal regulation, foods enriched with calcium, iron and vitamins, hypoallergenic foods, concentrated liquid foods, blended foods, and foods such as chopped foods And liquid seasonings such as soy sauce, sauce and dressing. It is possible to add the thickener of the present invention directly to these to impart viscosity and physical properties suitable as foods for persons with difficulty in chewing / swallowing.
本発明の咀嚼・嚥下困難者増粘化剤の液状食品への添加量は、求められる粘度や液状食品の成分によって適宜調整することが可能であるが、通常、液状食品に対して、キサンタンガム及びプルランの添加量が、０．３〜１．５質量％、好ましくは０．５〜１．２質量％となるように添加するか、もしくは液状食品の粘度が１５００ｍＰａ・ｓ以上となるように増粘化剤の添加量を調整して添加することができる（粘度測定条件：Ｂ型回転粘度計、２０℃、１２ｒｐｍ、ローターＮｏ．３）。 The amount of the thickener for chewing / swallowing difficulty of the present invention added to the liquid food can be appropriately adjusted depending on the required viscosity and the components of the liquid food. Add so that the amount of pullulan is 0.3 to 1.5% by mass, preferably 0.5 to 1.2% by mass, or increase the viscosity of the liquid food to be 1500 mPa · s or more. It can be added after adjusting the addition amount of the thickening agent (viscosity measurement conditions: B-type rotational viscometer, 20 ° C., 12 rpm, rotor No. 3).
本発明は、更にキサンタンガム１質量部に対し、０．００１質量部以上０．５質量部未満、好ましくは０．０１〜０．４質量部、更に好ましくは０．０３〜０．２質量部のプルランを添加することを特徴とするキサンタンガムの付着性低減方法に関する。なお、プルランの添加方法としては特に限定されず、キサンタンガムを含有した溶液にプルランを添加する方法、粉末状態のキサンタンガムにプルランを粉体混合する方法、粉末状態のキサンタンガムにプルラン含有溶液を噴霧、コーティングする方法等、求められる形態や用途に応じて各種方法を用いることが可能である。上記範囲の添加量のプルランを添加することにより、キサンタンガムの増粘効果や食塊形成性に影響を与えることなく、キサンタンガム特有の付着性が低減された各種食品を提供することが可能である。 The present invention further comprises 0.001 part by weight or more and less than 0.5 part by weight, preferably 0.01 to 0.4 part by weight, more preferably 0.03 to 0.2 part by weight, based on 1 part by weight of xanthan gum. The present invention relates to a method for reducing adherence of xanthan gum, characterized by adding pullulan. The method of adding pullulan is not particularly limited, and a method of adding pullulan to a solution containing xanthan gum, a method of mixing pullulan with powdered xanthan gum, and spraying and coating a pullulan-containing solution on powdered xanthan gum It is possible to use various methods depending on the required form and application, such as a method to perform. By adding pullulan in an addition amount within the above range, it is possible to provide various foods with reduced adhesion specific to xanthan gum without affecting the thickening effect and food mass formation of xanthan gum.
以下、本発明の内容を以下の実施例、比較例を用いて具体的に説明するが、本発明はこれらに何ら限定されるものではない。また、特に記載のない限り「部」とは、「質量部」、「％」は「質量％」を意味するものとする。文中「＊」印のものは、三栄源エフ・エフ・アイ株式会社製、文中「※」印は三栄源エフ・エフ・アイ株式会社の登録商標であることを示す。 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.
実験例１ 咀嚼・嚥下困難者用食品の調製（１）
表１の処方に従って咀嚼・嚥下困難者用増粘化剤を調製した。咀嚼・嚥下困難者用増粘化剤は、キサンタンガム、プルラン及びデキストリンを表１の配合に従って粉体混合し、流動層造粒機を用いて造粒した。得られた咀嚼・嚥下困難者用増粘化剤２．５ｇを２０℃のイオン交換水１００ｇに添加し、スパーテルを用いて室温で３０秒間混合し、咀嚼・嚥下困難者用食品（実施例１〜５、比較例１〜４）を調製した。
Experimental Example 1 Preparation of food for persons with difficulty in chewing / swallowing (1)
According to the prescription in Table 1, thickeners for those with difficulty in chewing / swallowing were prepared. As the thickener for chewing / swallowing difficulties, xanthan gum, pullulan, and dextrin were powder-mixed according to the composition shown in Table 1 and granulated using a fluid bed granulator. 2.5 g of the obtained thickener for chewing / swallowing difficulty was added to 100 g of ion-exchanged water at 20 ° C., and mixed for 30 seconds at room temperature using a spatula to prepare a food for chewing / swallowing difficulty (Example 1 To 5, Comparative Examples 1 to 4) were prepared.
得られた各咀嚼・嚥下困難者用食品（実施例１〜５、比較例１〜４）につき、増粘化剤を添加後１０分後に粘度を測定し、付着性を官能評価した（粘度測定条件：Ｂ型回転粘度計、２０℃、１２ｒｐｍ、ローターＮｏ．３）。
（付着性）：喉へのへばりつき（付着性）の小さいものから順に、◎＞○＞△＞×＞××の５段階で評価した。
Viscosity was measured 10 minutes after the addition of the thickener for each of the obtained foods for chewing and swallowing difficulties (Examples 1 to 5, Comparative Examples 1 to 4), and the adhesiveness was subjected to sensory evaluation (viscosity measurement). Conditions: B-type rotational viscometer, 20 ° C., 12 rpm, rotor No. 3).
(Adhesiveness): The evaluation was made in five stages of ◎>◯>Δ>×> xxx in order from the one with the smallest stickiness (adhesiveness) to the throat.
キサンタンガム１質量部に対し、０．００４〜０．４５質量部の範囲内でプルランを添加することにより、キサンタンガムの増粘効果や食塊形成性に影響を与えることなく、付着性が低減された咀嚼・嚥下困難者用食品を調製することができた（実施例１〜５）。かかる範囲内のプルランは、比較例２からも分かるとおり、粘度を発現しない添加量である。更に、一般的には付着性を低減させることにより、食塊形成性も下がる傾向があるが、実施例１〜５の咀嚼・嚥下困難者食品は、付着性は低減されつつも、食塊形成性が良く、咀嚼・嚥下困難者の喫食に適した食感であった。一方、プルランの添加量がキサンタンガム１質量部に対し０．０００６質量部ではキサンタンガム特有の付着性を低減させることはできなかった（比較例３）。更に、粘度を発現しない添加量のプルランであっても、キサンタンガム１質量部に対し０．６質量部のプルランを使用した場合は、付着性が増大し、咀嚼・嚥下困難者用食品として適した物性を付与することはできなかった（比較例４）。 By adding pullulan within a range of 0.004 to 0.45 parts by mass with respect to 1 part by mass of xanthan gum, adhesion was reduced without affecting the thickening effect of xanthan gum and the formation of bolus. Foods for persons with difficulty in chewing / swallowing could be prepared (Examples 1 to 5). Pullulan within such a range is an added amount that does not develop viscosity, as can be seen from Comparative Example 2. Furthermore, in general, there is a tendency that the formation of the bolus is reduced by reducing the adhesion, but the foods for persons with difficulty in chewing / swallowing in Examples 1 to 5 are forming the bolus while the adhesion is reduced. The texture was good and suitable for eating by people with difficulty in chewing and swallowing. On the other hand, when the amount of pullulan added was 0.0006 parts by mass with respect to 1 part by mass of xanthan gum, the adhesion characteristic of xanthan gum could not be reduced (Comparative Example 3). Furthermore, even if the amount of pullulan does not develop viscosity, when 0.6 parts by weight of pullulan is used with respect to 1 part by weight of xanthan gum, the adhesiveness increases, making it suitable as a food for people with difficulty in chewing / swallowing. Physical properties could not be imparted (Comparative Example 4).
実験例２ 咀嚼・嚥下困難者用食品の調製（２）
表３の処方に従って咀嚼・嚥下困難者用増粘化剤（実施例６、比較例５）を調製した。詳細には、キサンタンガム、プルラン、カラギナン、グァーガム、デキストリンを表３の処方に従って粉体混合し、流動層造粒機を用いて造粒した。得られた咀嚼・嚥下困難者用増粘化剤（実施例６、比較例５）を使用して２．５ｇをイオン交換水１００ｇに添加し、スパーテルを用いて室温で３０秒間混合し、咀嚼・嚥下困難者用食品（実施例７、比較例６）を調製した。
Experimental Example 2 Preparation of food for persons with difficulty in chewing / swallowing (2)
According to the prescription in Table 3, thickeners (Example 6, Comparative Example 5) for those with difficulty in chewing / swallowing were prepared. Specifically, xanthan gum, pullulan, carrageenan, guar gum, and dextrin were powder-mixed according to the formulation in Table 3 and granulated using a fluidized bed granulator. Using the obtained thickener for chewing / swallowing difficulty (Example 6, Comparative Example 5), 2.5 g was added to 100 g of ion-exchanged water, and mixed for 30 seconds at room temperature using a spatula. -Foods for those with difficulty in swallowing (Example 7, Comparative Example 6) were prepared.
キサンタンガム１質量部に対し、０．１質量部のプルランを用いた増粘化剤（実施例６）を使用した咀嚼・嚥下困難者用食品（実施例７）は、プルラン不使用の増粘化剤（比較例５）を用いた咀嚼・嚥下困難者用食品（比較例６）と比較して、キサンタンガムに加え、カラギナン及びグァーガム特有の付着性までもが低減されたものであった。また、プルランの添加は、粘度発現性に全く影響を与えず、本発明の増粘化剤（実施例６）は手撹拌で３０秒間といった弱い攪拌条件でも極めて短時間で増粘できた。更に、実施例６の咀嚼・嚥下困難者用増粘化剤を用いて調製された食品（実施例７）は、食塊形成性にも優れ、咀嚼・嚥下困難者用食品として極めて優れた物性を有するものであった。 The food for those with difficulty in chewing / swallowing (Example 7) using a thickener (Example 6) using 0.1 part by weight of pullulan to 1 part by weight of xanthan gum is thickened without using pullulan. In addition to xanthan gum, carrageenan and guar gum-specific adhesiveness was reduced as compared with food for those with difficulty in chewing / swallowing (Comparative Example 6) using the agent (Comparative Example 5). Moreover, the addition of pullulan had no effect on the viscosity development property, and the thickener (Example 6) of the present invention was able to thicken in a very short time even under weak stirring conditions such as 30 seconds by hand stirring. Furthermore, the food (Example 7) prepared using the thickener for persons with difficulty in chewing / swallowing in Example 6 is excellent in bolus formation and has extremely excellent physical properties as food for persons with difficulty in chewing / swallowing. It was what had.
実験例３ 咀嚼・嚥下困難者用食品（緑茶）の調製（３）
実験例２で調製した実施例６、比較例５の増粘化剤を用いて咀嚼・嚥下困難者用食品（緑茶）を調製した。詳細には実施例６、比較例５の増粘化剤２．５ｇを各々緑茶１００ｇに添加し、スパーテルを用いて室温で３０秒間混合し、咀嚼・嚥下困難者用食品（実施例８、比較例７）を調製した。
Experimental Example 3 Preparation of food for mastication and swallowing difficulties (green tea) (3)
A food (green tea) for persons with difficulty in chewing / swallowing was prepared using the thickeners of Example 6 and Comparative Example 5 prepared in Experimental Example 2. Specifically, 2.5 g of the thickening agent of Example 6 and Comparative Example 5 was added to 100 g of green tea, mixed with a spatula at room temperature for 30 seconds, and food for persons with difficulty in chewing / swallowing (Example 8, Comparative) Example 7) was prepared.
キサンタンガム１質量部に対し、０．１質量部のプルランを用いた増粘化剤（実施例６）を用いて調製した咀嚼・嚥下困難者用食品（実施例８）は、プルラン不使用の増粘化剤（比較例５）を用いた咀嚼・嚥下困難者用食品（比較例７）と比較して、キサンタンガムに加え、カラギナン及びグァーガム特有の付着性までもが低減されたものであった。また、プルランの添加は、緑茶の粘度発現性に全く影響を与えず、本発明の増粘化剤（実施例６）は手撹拌で３０秒間といった弱い攪拌条件でも極めて短時間で増粘できた。更に、実施例６の咀嚼・嚥下困難者用増粘化剤を用いて調製された食品（実施例８）は、食塊形成性にも優れ、咀嚼・嚥下困難者用食品として極めて優れた物性を有するものであった。 The food for those with difficulty in chewing / swallowing (Example 8) prepared using a thickener (Example 6) using 0.1 part by weight of pullulan is used for 1 part by weight of xanthan gum. In addition to xanthan gum, in addition to xanthan gum, the adhesiveness specific to carrageenan and guar gum was also reduced as compared to food for persons with difficulty in chewing / swallowing using comparative thickener (Comparative Example 5). Further, the addition of pullulan had no effect on the viscosity development of green tea, and the thickener of the present invention (Example 6) was able to thicken in a very short time even under weak stirring conditions such as 30 seconds by hand stirring. . Furthermore, the food (Example 8) prepared using the thickener for persons with difficulty in chewing / swallowing in Example 6 is excellent in bolus formation and has extremely excellent physical properties as a food for persons with difficulty in chewing / swallowing. It was what had.
実験例４ 咀嚼・嚥下困難者用食品（オレンジジュース）の調製（４）
実験例２で調製した実施例６、比較例５の増粘化剤を用いて咀嚼・嚥下困難者用食品（オレンジジュース）を調製した。詳細には実施例６、比較例５の増粘化剤２．５ｇを各々オレンジジュース１００ｇに添加し、スパーテルを用いて室温で３０秒間混合し、咀嚼・嚥下困難者用食品（実施例９、比較例８）を調製した。
Experimental Example 4 Preparation of food (orange juice) for persons with difficulty in chewing / swallowing (4)
Using the thickeners of Example 6 and Comparative Example 5 prepared in Experimental Example 2, a food (orange juice) for persons with difficulty in chewing / swallowing was prepared. Specifically, 2.5 g of the thickener of Example 6 and Comparative Example 5 was added to 100 g of orange juice, mixed with a spatula at room temperature for 30 seconds, and used for food for persons with difficulty in chewing / swallowing (Example 9, Comparative Example 8) was prepared.
キサンタンガム１質量部に対し、０．１質量部のプルランを用いた増粘化剤（実施例６）を用いて調製した咀嚼・嚥下困難者用食品（実施例９）は、プルラン不使用の増粘化剤（比較例５）を用いた咀嚼・嚥下困難者用食品（比較例８）と比較して、キサンタンガムに加え、カラギナン及びグァーガム特有の付着性までもが低減されたものであった。また、プルランの添加は、オレンジジュースの粘度発現性に全く影響を与えず、本発明の増粘化剤（実施例６）は手撹拌で３０秒間といった弱い攪拌条件でも極めて短時間で増粘できた。更に、実施例６の咀嚼・嚥下困難者用増粘化剤を用いて調製された食品（実施例９）は、食塊形成性にも優れ、咀嚼・嚥下困難者用食品として極めて優れた物性を有するものであった。 For 1 part by weight of xanthan gum, a food for mastication and swallowing difficulty (Example 9) prepared using a thickener (Example 6) using 0.1 part by weight of pullulan is an increase in pullulan-free use. In addition to xanthan gum, the adhesiveness specific to carrageenan and guar gum was also reduced in comparison with the food for persons with difficulty in chewing / swallowing (Comparative Example 8) using a thickening agent (Comparative Example 5). In addition, the addition of pullulan has no effect on the viscosity development of orange juice, and the thickener of the present invention (Example 6) can thicken in a very short time even under weak stirring conditions such as 30 seconds by hand stirring. It was. Furthermore, the food (Example 9) prepared using the thickening agent for persons with difficulty in chewing / swallowing in Example 6 is excellent in bolus formation and has extremely excellent physical properties as a food for persons with difficulty in chewing / swallowing. It was what had.
実験例５ 咀嚼・嚥下困難者用食品（牛乳）の調製
実験例２で調製した実施例６、比較例５の増粘化剤を用いて咀嚼・嚥下困難者用食品（牛乳）を調製した。詳細には実施例６、比較例５の増粘化剤２．５ｇを各々牛乳１００ｇに添加し、スパーテルを用いて室温で３０秒間混合し、咀嚼・嚥下困難者用食品（実施例１０、比較例９）を調製した。
Experimental Example 5 Preparation of Food for Mastication / Swallowing Difficulties (Milk) Foods for those with difficulty in chewing / swallowing (milk) were prepared using the thickeners of Example 6 and Comparative Example 5 prepared in Experimental Example 2. Specifically, 2.5 g of the thickening agent of Example 6 and Comparative Example 5 was added to 100 g of milk, respectively, and mixed for 30 seconds at room temperature using a spatula to prepare a food for those with difficulty in chewing / swallowing (Example 10, Comparative) Example 9) was prepared.
キサンタンガム１質量部に対し、０．１質量部のプルランを用いた増粘化剤（実施例６）を使用した咀嚼・嚥下困難者用食品（実施例１０）は、プルラン不使用の増粘化剤（比較例５）を用いた咀嚼・嚥下困難者用食品（比較例９）と比較して、キサンタンガムに加え、カラギナン及びグァーガム特有の付着性までもが低減されたものであった。また、プルランの添加は、牛乳の粘度発現性に全く影響を与えず、本発明の増粘化剤（実施例６）は手撹拌で３０秒間といった弱い攪拌条件でも極めて短時間で増粘できた。更に、実施例６の咀嚼・嚥下困難者用増粘化剤を用いて調製された食品（実施例１０）は、食塊形成性にも優れ、咀嚼・嚥下困難者用食品として極めて優れた物性を有するものであった。 The food for those with difficulty in chewing / swallowing (Example 10) using a thickener (Example 6) using 0.1 part by weight of pullulan to 1 part by weight of xanthan gum is thickened without using pullulan. In addition to xanthan gum, carrageenan and even guar gum-specific adhesiveness were reduced as compared with food for those with difficulty in chewing / swallowing (Comparative Example 9) using the agent (Comparative Example 5). In addition, the addition of pullulan had no effect on the viscosity of milk, and the thickener of the present invention (Example 6) was able to thicken in a very short time even under weak stirring conditions such as 30 seconds by hand stirring. . Furthermore, the food (Example 10) prepared using the thickening agent for persons with difficulty in chewing / swallowing in Example 6 is excellent in bolus formation and has extremely excellent physical properties as food for persons with difficulty in chewing / swallowing. It was what had.
キサンタンガムが有する優れた増粘効果や食塊形成性を保持しつつも、キサンタンガム特有の付着性を低減することができ、ひいては咀嚼・嚥下困難者用食品として極めて優れた物性を有する食品を提供できる。 While maintaining the excellent thickening effect and food mass formation property of xanthan gum, it is possible to reduce the adhesiveness peculiar to xanthan gum and thus provide a food with extremely excellent physical properties as a food for people with difficulty in chewing / swallowing .
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