JP2011211963A - Water replenishing jelly - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide water replenishing semi-solid food (water replenishing jelly) as food to be used mainly for an object of water replenishing in a gastric fistula tubal feeding method, and decreasing extraction resistance from a container so as to reduce burden of an administration person.SOLUTION: The water replenishing jelly mixed with an emulsifier includes mainly water and electrolyte. The water replenishing jelly is greatly decreased in initial extraction resistance when initially extracting contents when using while retaining sufficient gel strength to retain a gastroesophageal regurgitation preventing effect and function, and a tube washing function.

Description

The present invention relates to a semi-solidified food (hydration jelly) mainly composed of water and an electrolyte, which is mainly used in a tube feeding method.

In the gastrostomy tube feeding method, comprehensive nutritional foods with reduced fluidity by adding thickeners and integrated nutritional foods that have been semi-solidified by pre-mixing with gelling agents have come to be used. (For example, see Patent Documents 1, 2, and 3). However, such a semi-solidified comprehensive nutritional food has a low water content, and when only a semi-solidified general nutritional food is administered to a patient, a problem of insufficient water is likely to occur.

Therefore, a semi-solid food (hereinafter referred to as “hydration jelly”) containing a gelling agent containing water and an electrolyte as main components (90% or more) mainly for the purpose of hydration to a patient is used. It is becoming. Since such a hydration jelly has low fluidity, water can be effectively replenished to the patient while suppressing gastroesophageal reflux.

In addition, the hydration jelly has an important purpose of washing the tube after administration of the semi-solidified comprehensive nutritional food.

After administration of the comprehensive nutritional food through the feeding tube, food remains in the feeding tube, so there is a risk of tube clogging or infection if left untreated. Conventionally, these problems have been dealt with by flushing the inside of the tube with slightly warm water after administration of the comprehensive nutritional food, or by diluting edible vinegar as needed for sterilization and filling the tube. However, when the semi-solidified comprehensive nutritional food with high viscosity is administered, adhesion to the tube increases, so that it has been difficult to obtain a sufficient cleaning function with the conventional method.

On the other hand, when the gel strength of the above hydration jelly was increased and the one adjusted to physical properties with little adhesion was used, the hydration jelly remained by administering the hydration jelly after administration of the semi-solidified comprehensive nutritional food. A comprehensive nutritional food can be pushed out efficiently. Furthermore, it has been proposed to acidify the pH by adding citric acid or the like to such a hydration jelly and to exhibit the same bactericidal and bacteriostatic function as when filling edible vinegar ( For example, Non-Patent Document 1).

Such hydration jelly is generally filled in a pouch bag formed of a soft film made of aluminum or plastic and a container with a cylindrical spout made of hard plastic. At the time of use, a feeding tube is connected to the spout, the pouch bag portion is pressed with a hand or a dedicated jig, and the bag is crushed and administered into the digestive tract.

On the other hand, in order to effectively obtain the nutrition tube cleaning function of the hydration jelly as described above, it is necessary to adjust the gel strength to be at least equal to or higher than that of the semi-solidified integrated nutrient food. However, when the gel strength is increased, the fluidity is naturally reduced, and the resistance during pressure dispensing during use is increased. In particular, when a hydration jelly is filled in a container and after a long period of time after heat sterilization, the contents are attached to the inner surface of the spout. There has been a problem that the pouring resistance (hereinafter referred to as the initial pouring resistance) when pouring is very high.

Japanese Patent No. 3516673 Japanese Patent No. 4396815 Japanese Patent Application Laid-Open No. 2004-217531 Intravenous Nutrition Vol.21 No.2 2006

As described above, when the initial dispensing resistance increases, naturally, a large force is required to press the bag during administration. This has been a very heavy burden on medical staff such as nurses who need to administer to many patients almost simultaneously. Even when used at home, the caregiver who administers the hydration jelly is often elderly, and administration is similarly a heavy burden. Furthermore, since it is necessary to press the container with a strong force at the start of administration, there arises a problem that the hydration jelly is unexpectedly and rapidly poured out. In order to solve these problems, an object of the present invention is to provide a hydration jelly with reduced initial dispensing resistance.

The present inventors have found that by adding an emulsifier to the hydration jelly, it is possible to reduce the initial dispensing resistance while maintaining the gel strength, and it can be easily dispensed with less force than before. .
Furthermore, it has been found that by appropriately selecting the type of emulsifier to be added, it is possible to produce a hydration jelly having the above-described characteristics that does not cause white turbidity or separation by the emulsifier and does not impair transparency and flavor.
That is, what achieves the above object is as follows.
(1) A hydration jelly characterized by containing 0.2 to 1.0% by mass of a gelling agent comprising a thickening polysaccharide and an emulsifier.
(2) The hydration jelly according to (2), wherein the content of the emulsifier is 0.0005 to 0.05 mass%.
(3) The hydration jelly according to (1) or (2), wherein the emulsifier has an HLB value of 9 or more.
(4) The hydration jelly according to any one of (1) to (3), wherein the emulsifier is a glycerin fatty acid ester or a sucrose fatty acid ester.
(5) The hydration jelly according to (1) or (2), wherein the emulsifier is diglycerin monomyristate.
(6) The hydration jelly according to any one of (1) to (5), which contains at least one of gellan gum, xanthan gum and locust bean gum as the gelling agent.
(7) Any of (1) to (6) including 0.1 to 0.4% by mass of gellan gum, 0.05 to 0.2% by mass of xanthan gum, and 0.02 to 0.2% by mass of locust bean gum Hydration jelly as described in.
(8) The hydration jelly according to any one of (1) to (7), which is filled in a pouch container having a spout.

According to the present invention, it is possible to provide a hydration jelly that can be dispensed with less force than before while maintaining the gel strength, that is, while maintaining the gastroesophageal reflux prevention function and the in-tube cleaning function. , The burden on the user can be reduced. In addition, it is possible to provide a hydration jelly that can be stably administered by pressing the container with a strong force at the start of administration, thereby preventing a sudden hydration jelly from being poured out. It is possible to prevent hydration jelly from leaking out from the feeding tube.

The present invention is described in detail below.

The present invention is a hydration jelly containing 90% by mass or more of water, a gelling agent comprising a thickening polysaccharide, and an emulsifier.

The gelling agent that can be used in the present invention is not particularly limited. In particular,
Gellan gum, locust bean gum, xanthan gum, guar gum, agar, carrageenan, alginate, glucomannan, curdlan, chitin / chitosan, carboxymethylcellulose and the like can be mentioned, and these can be used alone or in combination.
Although the density | concentration of a gelatinizer is not specifically limited, It is preferable that it is 0.2 mass%-1.0 mass% as a whole, Preferably it is 0.3 mass%-0.5 mass%. Thereby, the gastroesophageal reflux prevention and the tube cleaning effect can be ensured. More desirably, they are gellan gum 0.1-0.4 mass%, xanthan gum 0.05-0.2 mass%, and locust bean gum 0.02-0.2 mass%.

As an example of the emulsifier used in the present invention, glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, enzymatically decomposed lecithin and the like are preferable. Further, from the viewpoint of preventing white turbidity, those having an HLB value of 9 or more are preferred, but even if the HLB value is less than 9, it can be suitably used as long as it is formulated to enhance hydration. .
As such an emulsifier, Poem DM-30S (RIKEN VITAMIN) can be used.

The amount of the emulsifier is preferably 5 to 500 ppm when the emulsifier has an HLB (Hydrophile-Lipophile Balance) value of 9 or more. Thereby, the hydration jelly which does not produce white turbidity and does not affect the flavor can be produced.

The hydration jelly of the present invention preferably contains an electrolyte from the viewpoint of adjusting the osmotic pressure to improve the absorbability in the digestive tract and enabling quick replenishment of moisture and electrolyte. Specifically, sodium chloride, potassium chloride, calcium lactate and the like can be used. Calcium lactate is also added for the purpose of gelling gellan gum.

The pH of the hydration jelly is not particularly limited, but it is preferable to adjust the pH to 5.0 or less, preferably 4.0 or less in order to have a bactericidal and bacteriostatic action. For adjustment of pH, citric acid, malic acid, gluconic acid, lactic acid, phosphoric acid, hydrochloric acid, and salts thereof can be used.

The hydration jelly of the present invention may contain a small amount of sweeteners and fragrances from the viewpoint of suppressing acidity and facilitating drinking. Such sweeteners include sugars such as glucose, fructose, sucrose, maltose, lactose, trehalose, erythritol, xylitol, sorbitol, maltodextrin, and high sweetness such as acesulfame potassium, aspartame, stevia, sucralose, and somatotin. Sweeteners can be used, and these can be used alone or in combination. Moreover, a fragrance | flavor is not specifically limited, Natural fruit juices, such as grapefruit, apple, strawberry, a pine, or those synthetic fragrance | flavors, etc. can be used.

Moreover, since the hydration jelly of this invention has a nutrient tube washing | cleaning function after comprehensive nutrition food administration, it is preferable that a lipid and protein are not included substantially.

As a container for storing the hydration jelly of the present invention, a pouch container with a spout is usually used. As the material of the spout, hard plastic is desirable, and specifically, polyethylene, polypropylene, etc., preferably polyethylene can be used. The material of the pouch part is not particularly limited, but a soft plastic or aluminum film, or a composite film thereof is preferably used. As the soft plastic, polyethylene, polypropylene, nylon, or those obtained by evaporating aluminum, aluminum oxide, silicon oxide, or the like can be used.

The inside diameter of the hard plastic spout is preferably 3 mm to 10 mm. Examples of such containers include those used for PG water (Terumo).

The hydration jelly of the present invention can be produced by a general method of mixing water, a gelling agent, an emulsifier and other raw materials with a mixer. From the viewpoint of storage stability, it is preferable to perform heat sterilization after filling the container.

EXAMPLES Hereinafter, an Example is shown and this invention is demonstrated further in detail.
The raw materials used in the examples are shown in the following (1) to (11).
(1) Glucose (Nippon Food Chemical Co., Ltd.)
(2) Gel-up SA-3C (manufactured by Saneigen FFI Corporation)
(Xanthan gum: 51%, roast bean gum: 37%, food ingredients: 12%)
(3) Gel-up KS (F) (manufactured by Saneigen FFI Corporation)
(Gellan gum: 42%, tri-Na citrate: 10%, food material: 48%)
(4) Sodium chloride (manufactured by Japan Seasoning Co., Ltd.)
(5) Tri-Na citrate (manufactured by Showa Kako Co., Ltd.)
(6) Potassium chloride (Tonda Pharmaceutical Co., Ltd.)
(7) Calcium lactate (Showa Kako Co., Ltd.)
(8) Citric acid (Mitsubishi Tanabe Pharma Corporation)
(9) Emulsifier formulation Poem DM-30S (Riken Vitamin Co., Ltd.)
(Glycerin fatty acid ester: 3.3%, D-sorbitol 51%, ethylene alcohol 5.0%, lecithin: 0.70%, food material: 40%)
(10) Sucrose fatty acid ester (sugar ester P-1670; manufactured by Mitsubishi Chemical Foods Corporation)
(11) Sucrose fatty acid ester (sugar ester S-570, S-770, S-970, S-1170; manufactured by Mitsubishi Chemical Foods Corporation)

<Test Example 1>
What mix | blended 0.01 mass% of sucrose fatty acid ester preparations of HLB value 5-16 and glycerin fatty acid ester preparation with respect to the whole hydration jelly with the mixture ratio as shown in Examples 1-6 of Table 1. Prepared as Examples 1-6.
Glucose was powder-mixed with Gel-up SA-3C and Gel-up KS (F), respectively. The powder mixture was sequentially added to 70 ° C. water and stirred for 5 minutes to dissolve.
After dissolution, calcium lactate and sucrose fatty acid ester previously dissolved in water at 70 ° C. were added. Subsequently, sodium chloride, potassium chloride, and tri-Na citrate were sequentially added and stirred for 5 minutes to dissolve. After hydration, 250 g was filled in a 210 mm long and 120 mm wide polyethylene pouch container having a spout with an inner diameter of 4.3 mm, heat sterilized at 90 ° C. for 10 minutes, cooled with cold water at 20 ° C. for 10 minutes, and then allowed to cool. . Similarly, the comparative example 1 which does not mix | blend sucrose fatty acid ester was also produced.

The initial pouring resistance, transparency, and flavor of Examples 1 to 6 and Comparative Example 1 were measured.
A PEG catheter (bird gastrostomy tube 20Fr; manufactured by Medicon) was connected to the spout of the filled container. The container is compressed so that the hydration jelly is poured out at a constant speed (4.5 mm / min), and the load when the hydration jelly is discharged from the container is converted from the compression area to the pressure. It was.
The gel strength was measured using a rheometer (CR-500DX; manufactured by Sun Kagaku).
Transparency was evaluated visually by placing a hydration jelly in a transparent glass container.
As for the flavor, a majority of the five inspectors evaluated the case where the waxy smell or taste peculiar to the emulsifier was felt as x, and the case where it was not felt as ◯.
The results are shown in Table 2.

By adding 0.01% by mass of the sucrose fatty acid ester preparation (Examples 1 to 5) or the glycerin fatty acid ester preparation (Example 6) as an emulsifier to the hydration jelly, the internal pressure of the extraction is reduced from about 40 kPa to about 20 kPa. Halved. In addition, the peak of the internal pressure at the time of initial extraction almost disappeared, and it was found that the internal pressure can be discharged with a substantially constant internal pressure from the start of the extraction. This effect was confirmed in all examples.

When a sucrose fatty acid ester preparation having an HLB value of 9 or more was blended (Examples 3 to 5), white turbidity did not occur. Also, transparency was maintained when a glycerin fatty acid ester solubilized preparation of HLB8 was blended (Example 6).

In addition, the emulsifier-blended jelly obtained by the production method of this example was inferior to Comparative Example 1 in flavor.

<Test Example 2>
What mix | blended 0.001 mass%-0.05 mass% of sucrose fatty acid ester formulation (HLB16) and glycerol fatty acid ester formulation (HLB8) with respect to the whole hydration jelly with the compounding ratio as shown in Table 3. Prepared and made Examples 7-12.
The adjustment method is the same as in Test Example 1. Comparative Example 1 has the same composition as Test Example 1.

In the same manner as in Test Example 1, the fluctuation of the initial dispensing resistance due to the difference in the amount of emulsifier was examined. At the same time, 0.001 to 0.05%, the effect of hydration jelly on transparency and flavor was examined.
The results are shown in Table 4.

In any of Examples 7 to 12, the internal pressure of the extraction was reduced by half or more as compared with Comparative Example 1 in which no emulsifier was added. Moreover, when the sucrose fatty acid ester preparation was blended (Examples 7 to 9), a substantially constant decrease in the internal pressure of the injection was shown regardless of the concentration. When the glycerin fatty acid ester-solubilized preparation was blended (Examples 10 to 12), a tendency was found that the internal pressure of the discharge decreased depending on the emulsifier concentration.

Moreover, the emulsifier-blended jelly obtained by the production method of this example was inferior to the comparative example in transparency and flavor.

The hydration jelly of the present invention is very useful in that the burden on the user can be reduced or the administration can be stably performed by reducing the initial dispensing resistance from the container.

Claims (8)

A hydration jelly comprising 0.2 to 1.0% by mass of a gelling agent comprising a thickening polysaccharide and an emulsifier. The hydration jelly according to claim 1, wherein the content of the emulsifier is 0.0005 to 0.05 mass%. The hydration jelly according to claim 1 or 2, wherein the emulsifier has an HLB value of 9 or more. The hydration jelly according to any one of claims 1 to 3, wherein the emulsifier is a glycerin fatty acid ester or a sucrose fatty acid ester. The hydration jelly according to claim 1 or 2, wherein the emulsifier is diglycerin monomyristate. The hydration jelly according to any one of claims 1 to 5, comprising at least one of gellan gum, xanthan gum and locust bean gum as the gelling agent. The water | moisture content in any one of Claims 1-6 containing 0.1-0.4 mass% of gellan gum, 0.05-0.2 mass% of xanthan gum, and 0.02-0.2 mass% of locust bean gum. Supply jelly. The hydration jelly according to any one of claims 1 to 7, which is filled in a pouch container having a spout.