JP2015128419A - solid composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a solid composition capable of providing food and drink excellent in temporal stability of a property of thickened/gelatinized food and drink by showing quickly thickening/gelatinizing function only by being added into a solvent such as water and stirred, while containing two or more kinds selected from a group comprising proteins, carbohydrates and fats.SOLUTION: In a solid composition containing two or more kinds selected from a group comprising proteins, carbohydrates and fats, one or more kinds selected from a group comprising (a) carrageenan and (b) gum arabic, ghatti gum, soybean polysaccharide and Pullulan are used jointly.

Description

  The present invention relates to a solid composition in which a thickened or gelled food or drink can be easily prepared simply by adding to a solvent such as water and stirring.

  From the viewpoint of convenience, by adding to a solvent such as water or milk, a solid composition (for example, a solid mix) that can easily prepare a thickened or gelled food or drink without undergoing a heating step Demand is growing. Currently, solid compositions on the market mainly use a phenomenon in which polysaccharides such as carrageenan and pectin interact with milk to increase viscosity or gel. These conventional products have the advantage that the liquid can be easily thickened or gelled, but on the other hand, it is necessary to use milk, so that the taste derived from milk has a significant effect on the taste of food and drink. Have

Even if water is used as a solvent, if it is possible to provide a solid composition capable of easily preparing a thickened or gelled food or drink, the food or drink with various tastes is not affected by the taste of milk. Can be provided. In addition, at the site where the solid composition is used (for example, in stores, homes, hospitals, etc.), it is possible to easily prepare thickened or gelled foods and drinks by simply preparing water. It has the advantage that a thickened or gelled food or drink can be prepared.
However, if the solid composition contains components such as proteins, sugars, and fats and oils for the purpose of imparting taste and nutrition, it is very difficult to exert the thickening or gelling function of the thickening polysaccharide. This is because when a solid composition is added to the target solvent, components such as proteins, carbohydrates, fats and oils, and thickening polysaccharides are added to the solvent at the same time. It is presumed that the thickening or gelling function of the polysaccharide is not sufficiently exhibited. For this reason, solid compositions containing components such as proteins, carbohydrates, fats and oils take time from being added to a solvent such as water until the solvent is thickened or gelled. The convenience of a solid composition that can be prepared easily is impaired.

  Solid compositions containing nutrient components such as proteins, sugars, fats and oils include solid compositions containing Na-type carrageenan, protein, carbohydrates, and a specific amount of calcium compound (Patent Document 1), and plants. A powdered dietary supplement (Patent Document 2) containing fermentable polysaccharides and seed polysaccharides as essential components is known as a natural protein material, animal protein material, and thickening polysaccharide.

JP 2006-129868 A JP 2008-154527 A

However, since the technique disclosed in Patent Document 1 is a technique characterized by adjusting the calcium concentration to a specific concentration, the amount of protein present and the dependent calcium concentration in a solution in which a solid composition and a solvent are mixed. It is necessary to keep the ratio to a certain value or less, and there is no versatility.
The technique disclosed in Patent Document 2 includes a vegetable protein material and an animal protein material as essential components, and the formulation of the solid composition is limited. Moreover, after melt | dissolving a solid-state composition in hot water, it is necessary to cool and to form a gel, and preparation of gelled food / beverage products requires time and effort. Furthermore, when the techniques disclosed in Patent Documents 1 and 2 are used, it is not possible to provide a solid composition that does not rapidly exhibit a thickening or gelling function and is excellent in stability over time.
For example, as described above, a solid composition containing components such as proteins, carbohydrates, fats and oils can exhibit the thickening or gelling function of thickening polysaccharides when added to a solvent such as water. It is difficult and it takes time to thicken or gel the target solvent. In addition, a composition having sufficient viscosity and gel strength (for example, hardness) even when the thickening polysaccharide content in the solid composition is increased in order to rapidly develop the thickening or gelling function. In many cases, it cannot be prepared. Furthermore, after adding a solid-state composition to a solvent, the viscosity or gel strength of a solvent increases with time, and there is a problem that a food or drink having stable physical properties cannot be provided.

  In the present invention, in view of the above-described problems, a solid composition that can be easily added to a solvent such as water and stirred to quickly exhibit a thickening or gelling function and easily prepare a thickened or gelled food or drink. The purpose is to provide goods. Another object of the present invention is to provide a solid composition capable of preparing a food or drink with stable physical properties and excellent temporal stability after thickening or gelation.

  In view of the above-mentioned problems of the prior art, the present inventors have conducted extensive research. In a solid composition containing two or more selected from the group consisting of proteins, carbohydrates and fats and oils, (a It has been found that the above problem can be solved by using carrageenan in combination with (b) one or more selected from the group consisting of gum arabic, gati gum, soybean polysaccharide, and pullulan.

The present invention has been completed based on such findings and includes the following embodiments.
Item 1. Two or more selected from the group consisting of proteins, carbohydrates and fats,
A solid composition comprising (a) carrageenan and (b) one or more selected from the group consisting of gum arabic, gati gum, soybean polysaccharide, and pullulan.
Item 2. Item 2. The solid composition according to Item 1, wherein the carrageenan is λ carrageenan and / or κ2 carrageenan.
Item 3. Item 1 or 2, containing 1 part by weight of carrageenan (a) containing at least one part selected from the group consisting of (b) 1.6 parts by weight or more of gum arabic, gati gum, soybean polysaccharide, and pullulan The solid composition according to 1.
Item 4. Item 4. The solid composition according to any one of Items 1 to 3, which is used by being added to a solvent having a protein content of less than 2% by mass.

  The solid composition of the present invention contains two or more selected from the group consisting of proteins, sugars and fats and oils, and quickly thickens or gels only by adding to a solvent such as water and stirring. The food / beverage products which exhibit the aging function and were excellent in stability with time can be provided. Moreover, since the solid composition of this invention can prepare easily the food / beverage products which thickened or gelatinized, even if it does not pass through a heating process, it has the advantage that it is excellent in convenience.

5 is a graph showing changes over time in the hardness of the gel-like food and drink prepared in Experimental Example 1. FIG. 5 is a graph showing changes over time in the hardness of the gel-like food and drink prepared in Experimental Example 2. It is the graph which showed the time-dependent change of the relative hardness of the gel-like food-drinks prepared in Experimental example 3. In Experimental Example 4, it is the graph which showed the time-dependent change of the hardness of the gel-like food-drinks prepared using the solid composition of Example 4-1 and Comparative Example 4-1. In Experimental Example 4, it is the graph which showed the temporal change of the bulk of the gel-like food / beverage products prepared using the solid composition of Example 4-2 and Comparative Example 4-2.

  The solid composition of the present invention contains two or more selected from the group consisting of proteins, sugars and fats. In the present invention, the “solid” shape is not particularly limited, and various shapes such as powder, granules, and tablets may be mentioned.

Protein The protein used in the present invention is not particularly limited as long as it can be used for food and drink, and various proteins can be used. Specifically, animal protein (eg, whole milk powder, skim milk powder, casein, whey protein, whole milk protein, collagen, etc.), vegetable protein (eg, soy milk powder, non-fat soy milk powder, soy protein, wheat protein, etc. ), Or their degradation products (for example, peptides). The protein content in the solid composition is not particularly limited, but the preferred protein content is 1 to 30% by mass, more preferably 2 to 20% by mass.

Carbohydrate used in carbohydrate present invention, as long as available food and drink is not particularly limited, and various saccharides can be used. Specifically, monosaccharides (eg, glucose, fructose, etc.), disaccharides (eg, maltose, sucrose, etc.), sugar alcohols (eg, xylitol, sorbitol, glycerin, erythritol, etc.), starch degradation products (eg, powdered candy, Dextrin, etc.), oligosaccharides (for example, fructooligosaccharides, galactooligosaccharides, lactosucrose, etc.). The carbohydrate content in the solid composition is not particularly limited, but the preferable carbohydrate content is 10 to 80% by mass, more preferably 15 to 75% by mass, and further preferably 20 to 70% by mass.

Fats and oils The fats and oils used in the present invention are not particularly limited as long as they can be used for food and drink, and various fats and oils can be used. Specifically, vegetable oil (eg, soybean oil, cottonseed oil, rapeseed oil, safflower oil, salad oil, corn oil, rice oil, palm oil, palm oil, perilla oil, sesame oil, linseed oil, etc.), animal oil (eg, sardine oil) , Cod liver oil, etc.), essential fatty acids (eg, long chain fatty acid triglycerides (LCT), medium chain fatty acid triglycerides (MCT), etc.). The fat content in the solid composition is not particularly limited, but the preferred fat content is 2 to 25% by mass, more preferably 5 to 20% by mass.

  The solid composition of the present invention can be used as a solvent such as water even when two or more selected from the group consisting of the above-mentioned protein, sugar and fat are used, and even when three kinds of protein, sugar and fat are used in combination. By simply adding and stirring, it is possible to provide a food or drink that exhibits a thickening or gelling function quickly and is excellent in stability over time. In this respect, the solid composition of the present invention can be particularly suitably used as a solid composition for nutritional supplementation for the purpose of nutrition intake.

  For example, with the recent increase in the elderly population, the number of people with reduced chewing / swallowing functions, whose ability to chew and swallow foods, has decreased. A person with reduced mastication / swallowing function has difficulty in swallowing food and drinks smoothly because the function of feeding the bolus from the pharynx to the esophagus is reduced due to aging, illness, muscle weakness, and the like, and it is difficult to intake sufficient nutrition. Therefore, foods and drinks for persons with reduced chewing / swallowing functions are required to have a sense of unity that is easy to swallow and have low adhesion. Therefore, the food and drink provided by the solid composition of the present invention has a sense of unity, and since it has low adhesion, it is easy to swallow and is suitable as a food and drink for persons with reduced chewing / swallowing function. In this case, it is preferable that the solid composition of the present invention has a calorific value of 2 to 6 kcal per 1 g.

  The solid composition of the present invention may contain nutritional components such as minerals and vitamins as necessary, for example, when it is provided as a food or drink for persons with reduced chewing / swallowing function. For example, sodium, potassium, calcium, magnesium, iron, etc. for minerals, vitamins B1, B2, B6, B12, C, D, K, niacin, nicotinamide, pantothenic acid, or folic acid for vitamins Etc. can be illustrated. The amount of minerals and vitamins can be appropriately set according to the recommended amount, guide amount, target amount or upper limit amount described in “Japanese dietary intake standards [2010 version]”.

The solid composition of the present invention can be quickly added to a solvent such as water and stirred to rapidly increase the viscosity or gelation function, and the viscosity of the food / beverage product with increased viscosity / gelability is stable over time. From the viewpoint of providing a food and drink excellent in quality, the following (a) and (b) are used in combination;
(A) Carrageenan,
(B) One or more selected from the group consisting of gum arabic, gati gum, soybean polysaccharide, and pullulan.

  The (a) carrageenan used in the present invention is a natural polymer extracted and purified from red algae, and the average molecular weight is usually 100,000 to 500,000. A polysaccharide composed of D-galactose and 3,6 anhydro-D-galactose. Depending on the position of the sulfate group and the presence or absence of anhydro sugar, κ (kappa) carrageenan, ι (iota) carrageenan, λ (lambda) carrageenan There are various carrageenans such as.

Although the kind of carrageenan used in the present invention is not particularly limited, preferred carrageenan is λ (lambda) carrageenan and / or κ2 (kappa two) carrageenan.
κ2 carrageenan refers to κ carrageenan in which a part of the molecule is substituted with an ι component. Specifically, the carrageenan is characterized in that the molecular structure of κ carrageenan has a part of ι carrageenan, that is, κ carrageenan and ι carrageenan are hybridized. Although the substitution rate of κ carrageenan by ι carrageenan is not particularly limited, the substitution rate is about 1 to 49%, preferably 10 to 40%. Examples of commercially available κ2 carrageenan preparations that satisfy the above conditions include “Sun Support [registered trademark] P-40” manufactured by San-Ei Gen FFI Co., Ltd.

  The carrageenan content in the solid composition is not particularly limited, but the preferred carrageenan content is 0.2 to 2.5% by mass, more preferably 0.3 to 2% by mass, and still more preferably 0.5 to 1.%. 8% by mass.

In the present invention, in addition to (a) carrageenan, (b) one or more selected from the group consisting of gum arabic, gati gum, soybean polysaccharide, and pullulan are used in combination. (A) When carrageenan is used alone, when the solid composition is added to a solvent such as water, the physical properties greatly change over time (for example, viscosity and gel strength continue to increase over time, etc.) ) And cannot provide a food or drink having stable physical properties. However, in the present invention, in addition to (a) carrageenan, (b) one or more selected from the group consisting of gum arabic, gati gum, soybean polysaccharide, and pullulan is used in combination, thereby providing superior food stability. Goods can be provided.
In particular, those who have reduced chewing / swallowing function take a long time to eat, and therefore it is desired that the physical properties of the food and drink are stable from the beginning of eating to the end of eating. The foods and drinks are suitable as foods and drinks for persons with reduced chewing / swallowing function.

  Moreover, in this invention, it has the advantage that food / beverage products with small adhesiveness can be provided by using together 1 or more types selected from the group which consists of said (b) gum arabic, gati gum, soybean polysaccharide, and a pullulan. Usually, when two or more selected from the group consisting of proteins, sugars and fats and oils are contained as components of the solid composition, the stickiness (adhesiveness) of the obtained food or drink is increased. This is considered to be caused by the solid content of the obtained food and drink and the presence of a plurality of components in the food and drink. However, according to the solid composition of the present invention, it is possible to provide a food or drink with low adhesion while containing two or more selected from the group consisting of proteins, sugars and fats and oils. This is an important element as a food or drink for persons with reduced chewing / swallowing function.

  In the solid composition, the content of one or more selected from the group consisting of (b) gum arabic, gati gum, soybean polysaccharide, and pullulan is not particularly limited, but a preferable content is 0.5 to 7% by mass. More preferably, it is 1-5 mass%. In the present invention, the content of one or more selected from the group consisting of (b) gum arabic, gati gum, soybean polysaccharide, and pullulan is 1.6 parts by mass or more with respect to 1 part by mass of (a) carrageenan. It is preferably 2 parts by mass or more, more preferably 2.5 parts by mass or more, and even more preferably 2.8 parts by mass or more. Although an upper limit in particular is not restrict | limited, For example, 10 mass parts can be illustrated. By combining (a) and (b) at the blending ratio, it has both the rapid thickening and the gelling function, and the stability over time of the physical properties of the thickened / gelled food and drink, A solid composition can be provided.

The solid composition of the present invention is simply added to the target solvent and stirred, and can quickly increase the viscosity and gelation function without passing through the heating step, and easily prepare a thickened or gelled food or drink. can do. For example, the solid composition of the present invention can rapidly increase the viscosity or gelation function without passing through the heating step even if the liquid temperature of the solvent is 35 ° C. or lower, more preferably 30 ° C. or lower, especially room temperature or lower. It can be demonstrated.
The solvent to which the solid composition of the present invention is added is not particularly limited, but a preferable solvent is an aqueous solvent having a protein content of less than 2% by mass, and a more preferable solvent is water.
Further, the solid composition of the present invention can be easily thickened or gelled only by adding to the solvent and stirring even under gentle stirring conditions such as manual stirring (for example, 180 to 300 rpm). It has the advantage of being easy to handle in stores, homes and hospitals.

  Although the addition amount of the solid composition of the present invention with respect to the target solvent is not particularly limited, the concentration of (a) carrageenan in the final food or drink (thickened or gelled food or drink) is usually 0.1 to 1.2. It is desirable to add the solid composition of the present invention so as to be mass%, preferably 0.2 to 1 mass%, more preferably 0.25 to 0.9 mass%. Similarly, the amount of one or more selected from the group consisting of (b) gum arabic, gati gum, soybean polysaccharide, and pullulan is not particularly limited, but the concentration of (b) in the final food or drink is usually It is desirable to add the solid composition of the present invention so that it is 0.25 to 2.5% by mass, preferably 0.3 to 2.2% by mass, more preferably 0.5 to 2% by mass. .

  Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples do not limit the present invention. In the examples, “parts” and “%” mean “parts by mass” and “% by mass”, respectively.

(Measurement method of hardness)
In the experimental examples, the “hardness” of the gelled food and drink was measured according to the following method;
A sample (gelled food and drink) is fully filled in a stainless steel dish having a diameter of 40 mm and a height of 15 mm, and using a texture analyzer, a resin plunger having a diameter of 20 mm and a height of 8 mm is used, and the compression speed is 10 mm / sec. Uniaxial compression measurement was performed with a clearance of 5 mm. The maximum stress during compression was taken as the hardness.

Experimental Example 1 Preparation of solid composition and gelled food and drink (1)
The raw materials shown in Table 1 were mixed with powder to prepare a solid composition.
75 g of 20 ° C. water was added to a 200 mL beaker, 50 g of the solid composition was added thereto, and the mixture was stirred for 60 seconds using a spatula. Stirring was performed at a speed of stirring the beaker four times per second (hand stirring at 240 rpm). After 60 seconds of stirring, 0 minute was measured, and the hardness of the food and drink was measured after 1 minute, 5 minutes, 10 minutes, 15 minutes, 30 minutes, and 60 minutes. The results are shown in Table 2 and FIG.

Note 1) Powdered fats and oils having an oil content of 70% by mass and a sugar content of 25% by mass were used.

  The nutritional composition of the solid composition is about 14% by mass of protein, 62 to 65% by mass of carbohydrates, about 14% by mass of fat and oil, and 4.3 to 4.4 kcal per 1 g.

Example 1-1 using carrageenan and gum arabic in combination had a shape-retaining property that did not collapse under its own weight after 1 minute after the solid composition was added to the solvent (water). Furthermore, after 5 minutes, the increase in hardness became gradual, and there was little change with time, and the food and drink (gel nutritional composition) with stable physical properties. Furthermore, when the gel-like food / beverage product of Example 1-1 was eaten, it had a feeling of unity which was easy to swallow, and adhesiveness was small.
Comparative Example 1-1 using λ carrageenan alone without using gum arabic has a slower performance of the gelling function than Example 1-1, and as shown in FIG. It continued to increase, and when 60 minutes passed, it was about twice as hard as when 5 minutes passed. Thus, it is not desirable from the viewpoint of the stability of the physical properties of the food or drink that the hardness of the food or drink increases with time. For example, since a person with reduced mastication / swallowing function takes a long time to eat, it is desirable that the physical properties of the food and drink are stable from the beginning of eating to the end of eating. In this respect, Comparative Example 1-1 could not provide the food or drink intended by the present invention.
In Comparative Examples 1-2 to 1-4 using xanthan gum, guar gum, and tamarind seed gum, respectively, instead of λ carrageenan, the solvent (water) can be quickly used even when twice the amount of λ carrageenan is used. Could not be gelled. Furthermore, about the comparative example 1-2 using a xanthan gum, when eating the food / beverage products at the time of 60-minute progress, the said food / beverage products had very large adhesiveness and had the property which is hard to swallow.

Experimental Example 2 Preparation of solid composition and gelled food and drink (2)
The raw materials shown in Table 3 were mixed with powder to prepare a solid composition.
75 g of 20 ° C. water was added to a 200 mL beaker, 50 g of the solid composition was added thereto, and the mixture was stirred for 60 seconds using a spatula (hand stirring at 240 rpm). After stirring for 60 seconds, 0 minute was measured, and the hardness of the food and drink was measured after 1 minute, 5 minutes, 10 minutes, 15 minutes, 30 minutes, 60 minutes, and 90 minutes. The results are shown in Table 4 and FIG.

  The nutritional composition of the solid composition is about 14% by mass of protein, 62 to 65% by mass of carbohydrates, 14% by mass of fat and oil, and 4.3 to 4.4 kcal per 1 g.

In addition to λ carrageenan, water to which the solid composition of Examples 2-1 to 2-4, which is combined with gati gum, soybean polysaccharide, pullulan, or gum arabic, is added to a hardness of 940 N / m ² after 5 minutes. As described above, gelation occurred quickly. Further, the change in hardness thereafter became gradual, and as shown in FIG. 2, the stability over time was excellent. Furthermore, about Example 2-1 to 2-4, when the gel-like food-drinks (gel-like nutrition composition) at the time of 90-minute progress were eaten, all have a feeling of unity which is easy to swallow, and adhesiveness is small. It was.
On the other hand, in Comparative Example 2 using λ carrageenan alone, the hardness after 5 minutes was 823 N / m ² , the smallest value compared to Examples 2-1 to 2-4, but the hardness after 90 minutes. Was 2067 N / m ² , the largest value compared to Examples 2-1 to 2-4, and the change in hardness over time was large. Moreover, the gel-like food / beverage products of the comparative example 2 had large adhesiveness compared with the gel-like food / beverage products of Examples 2-1 to 2-4.

Experimental Example 3 Preparation of solid composition and gelled food and drink (3)
The raw materials shown in Table 5 were mixed with powder to prepare a solid composition.
75 g of 20 ° C. water was added to a 200 mL beaker, 50 g of the solid composition was added thereto, and the mixture was stirred for 60 seconds using a spatula (hand stirring at 240 rpm). After stirring for 60 seconds, 0 minute was measured, and the hardness of the food and drink was measured after 1 minute, 5 minutes, 10 minutes, 15 minutes, 30 minutes, 60 minutes, and 90 minutes.

  The nutritional composition of the solid composition is about 14% by mass of protein, 62 to 65% by mass of carbohydrates, 14% by mass of fat and oil, and 4.3 to 4.4 kcal per 1 g.

Figure shows the relative hardness (%) of gelled food and drink after 1 minute, 5 minutes, 10 minutes, 15 minutes, 30 minutes, 60 minutes, and 90 minutes when the hardness after 90 minutes is 100% It was shown in 3.
As shown in FIG. 3, the solvent (water) to which the solid compositions of Examples 3-1 to 3-3 were added exhibited a hardness of about 80% when 30 minutes had elapsed, and rapid gelation could be confirmed. It was. Further, the change in hardness thereafter became gradual, and as shown in FIG. 3, the stability over time was excellent. Furthermore, about Example 3-1 to 3-3, when eating the gel-like food / beverage product (gel-like nutrition composition) at the time of 90-minute progress, all have a feeling of unity which is easy to swallow, and adhesiveness is small. It was.

Experimental Example 4 Preparation of solid composition and gelled food and drink (4)
The raw materials shown in Table 6 were mixed with powder to prepare a solid composition.
75 g of water at 25 ° C. was added to a 200 mL beaker, 50 g of the solid composition was added thereto, and the mixture was stirred for 60 seconds using a spatula (hand stirring at 240 rpm). After stirring for 60 seconds, 0 minute was measured, and the hardness of the food and drink was measured after 1 minute, 5 minutes, 10 minutes, 15 minutes, 30 minutes, 60 minutes, and 90 minutes. The results are shown in Table 7, FIG. 4 and FIG.

Note 2) “Sun Support [registered trademark] P-40” manufactured by San-Ei Gen FFI Co., Ltd. was used.

  The nutritional composition of the solid composition is about 15 mass% protein, 63-67 mass% carbohydrate, 11 mass% fat and oil, and calories 4.1-4.2 kcal per gram.

The water added with the solid composition of Examples 4-1 and 4-2 using κ2 carrageenan and gum arabic in combination developed a hardness of more than half after 90 minutes and gelled rapidly after 10 minutes. did. Further, the change in hardness thereafter became gradual, and as shown in FIGS. 4 and 5, the stability over time was excellent. Furthermore, about Example 4-1 and 4-2, when the gel-like food / beverage product at the time of 90-minute progress was eaten, all had the feeling of unity which is easy to swallow, and adhesiveness was small.
On the other hand, the water added with the solid compositions of Comparative Examples 4-1 and 4-2, which did not use gum arabic, showed a slow onset of hardness, and after that, the hardness continued to increase and was not stable over time. .

Claims (4)

Two or more selected from the group consisting of proteins, carbohydrates and fats,
A solid composition comprising (a) carrageenan and (b) one or more selected from the group consisting of gum arabic, gati gum, soybean polysaccharide, and pullulan.   The solid composition according to claim 1, wherein the carrageenan is λ carrageenan and / or κ2 carrageenan. (A) With respect to 1 mass part of carrageenan, (b) 1 type or more selected from the group which consists of 1.6 mass parts or more gum arabic, gati gum, soybean polysaccharide, and a pullulan is contained, or 2. The solid composition according to 2. The solid composition according to any one of claims 1 to 3, which is used by being added to a solvent having a protein content of less than 2% by mass.