JP2016036309A - Rapidly-soluble thickener, thickner for person having difficulty in chewing/swallowing, and food for person having difficulty in chewing/swallowing - Google Patents
Rapidly-soluble thickener, thickner for person having difficulty in chewing/swallowing, and food for person having difficulty in chewing/swallowing Download PDFInfo
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- General Preparation And Processing Of Foods (AREA)
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Abstract
Description
本発明は、速溶性増粘剤、咀嚼・嚥下困難者用増粘剤及び咀嚼・嚥下困難者用飲食品に関する。 The present invention relates to a fast-dissolving thickener, a thickener for persons with difficulty in chewing / swallowing, and a food / beverage product for persons with difficulty in chewing / swallowing.
近年、高齢者の増加に伴い、飲食品の咀嚼機能や嚥下機能が低下した咀嚼・嚥下困難者が増加している。このような咀嚼・嚥下困難者には、液体状の食品が提供されることが多い。しかし、かかる食品は、咀嚼機能の低下には効果的であるが、嚥下機能の低下には、誤嚥のおそれがあるため、効果的とはいい難い。そこで、液体状の食品にとろみをつけ、これによって誤嚥を防止すべく、増粘剤が用いられている。 In recent years, with the increase in the number of elderly people, the number of people with difficulty in chewing / swallowing whose chewing function and swallowing function of foods and drinks have decreased has increased. Liquid foods are often provided to those who have difficulty chewing or swallowing. However, such foods are effective for lowering the chewing function, but it is difficult to say that the lowering of the swallowing function is effective because of the risk of aspiration. Therefore, thickeners are used to thicken liquid foods and thereby prevent aspiration.
一方、咀嚼・嚥下困難者用の増粘剤に求められる特性としては、主として２つが挙げられている。１つ目としては、かかる増粘剤は、喫食直前に飲食品に添加される場合が多いため、介護者等の負担を軽減すべく、短時間で所定の物性（たとえば、粘度や「かたさ」）を発現することが挙げられる。２つ目としては、その発現する物性値（例えば、粘度や「かたさ」）の程度が高いことが挙げられる。「かたさ」の程度が高いほど、咀嚼・嚥下困難者用の増粘剤として力価が高く、優れていることになるからである。なお、「かたさ」は、消費者庁によって定められた「特別用途食品のえん下困難者用食品の試験方法」（消食表第２７７号）によってクリープメーターで測定したとき、プランジャーの接触面先にかかる圧力（Ｐａ）として定義されている。 On the other hand, there are mainly two characteristics required for a thickener for those with difficulty in chewing / swallowing. First, since such a thickener is often added to food and drink immediately before eating, predetermined physical properties (for example, viscosity and “hardness”) are reduced in a short time to reduce the burden on caregivers and the like. ). Secondly, the degree of the physical property value (for example, viscosity or “hardness”) is high. This is because the higher the degree of “hardness”, the higher the titer and the better as a thickener for those with difficulty in chewing / swallowing. The “hardness” is the contact surface of the plunger when measured with a creep meter according to the “Test Method for Foods for People with Difficulty Swallowing Special Foods” established by the Consumer Affairs Agency. Is defined as the pressure (Pa) applied to.
この種の増粘剤として、キサンタンガムが用いられている。キサンタンガムは、純粋培養された微生物キサントモナス・キャンペストリスが醗酵過程で菌体外に産生する天然の多糖類であり、グルコース、マンノース及びグルクロン酸を主成分として構成されている。かかるキサンタンガムは、他の多糖類と比較して、強いシュードプラスチック性や、高い粘度や粘度発現速度、懸濁安定性、耐熱性及び耐塩性等を有することから、上記に記載した増粘剤として多用されている。 Xanthan gum is used as this type of thickener. Xanthan gum is a natural polysaccharide produced purely by microorganism Xanthomonas campestris out of the cell during fermentation, and is composed mainly of glucose, mannose and glucuronic acid. Such xanthan gum has strong pseudoplastic properties, high viscosity and viscosity expression rate, suspension stability, heat resistance, salt resistance, and the like as compared with other polysaccharides. It is used a lot.
しかし、上記キサンタンガムは、水では増粘しやすく、短時間で所定の物性（粘度）を発現することができるが、イオンを比較的多く含有する飲食品（味噌汁、ミネラルバランス飲料、牛乳、オレンジジュースなど）に対しては粘度発現が極端に遅くなるという問題点があり、粘度発現速度の更なる向上が要望されている。また、飲料には濁りのないものも存在し、上記キサンタンガムを添加しても濁りのない状態を維持できるよう透明性の高いキサンタンガムも要望されている。 However, the above xanthan gum is easy to thicken in water, and can express a predetermined physical property (viscosity) in a short time, but is a food or drink containing a relatively large amount of ions (miso soup, mineral balance drink, milk, orange juice) Etc.) has a problem that the viscosity expression becomes extremely slow, and further improvement of the viscosity expression speed is demanded. In addition, some beverages have no turbidity, and there is a demand for highly transparent xanthan gum so that the turbidity can be maintained even when the above xanthan gum is added.
そこで、粘度発現速度を向上させるために、様々な提案がなされている。
例えば、キサンタンガムの粒子径を調整すること（特許文献１）、カリウム溶液をキサンタンガム粉末表面に噴霧すること（特許文献２）や、キサンタンガムを水に溶解した後に真空乾燥または真空凍結乾燥すること（特許文献３）などが提案されている。
また、キサンタンガムを産生する菌株を変更すること（特許文献４）が提案されている。具体的には、アジア・キサントモナス・キャンペストリスの発酵から得られたキサンタンガムが提案されている。
Accordingly, various proposals have been made to improve the viscosity development rate.
For example, adjusting the particle size of xanthan gum (Patent Document 1), spraying a potassium solution on the surface of xanthan gum powder (Patent Document 2), or dissolving xanthan gum in water and then vacuum drying or vacuum freeze drying (patent Document 3) has been proposed.
Moreover, changing the strain which produces xanthan gum is proposed (Patent Document 4). Specifically, xanthan gum obtained from fermentation of Asia, Xanthomonas campestris has been proposed.
しかし、上記特許文献では、水に溶解させたときの粘度発現速度は、ある程度改善されているものの、イオンを比較的多く含有する飲食品に溶解させたときの粘度発現速度は、未だ十分とはいえない。また、上記かたさの点でも未だ十分とはいえない。 However, in the above-mentioned patent document, the viscosity expression rate when dissolved in water is improved to some extent, but the viscosity expression rate when dissolved in a food or drink containing a relatively large amount of ions is still not sufficient. I can't say that. In addition, the above-mentioned hardness is still not sufficient.
本発明は、上記事情に鑑み、イオンを比較的多く含有する飲食品に配合された場合であっても、比較的程度の高い「かたさ」を発現させつつ、比較的早期に粘度を発現させ得る速溶性増粘剤、咀嚼・嚥下困難者用増粘剤及び咀嚼・嚥下困難者用飲食品を提供することを課題とする。 In view of the above circumstances, the present invention can develop viscosity relatively early while developing a relatively high degree of “hardness” even when blended in a food or drink containing a relatively large amount of ions. It is an object of the present invention to provide a fast-dissolving thickener, a thickener for persons with difficulty in chewing / swallowing, and a food / beverage product for persons with difficulty in chewing / swallowing.
上記課題を解決するために発明者らが鋭意検討した結果、以下の知見を見出した。すなわち、上記特許文献４に記載されたアジア・キサントモナス・キャンペストリスの発酵から得られるキサンタンガムを、アセチル基含量２重量％以下に脱アセチル化することによって、同じ濃度で比較したとき、脱アセチル化されていないものよりも、粘度が高くなり、シュードプラスチック性が強くなり、酸性領域を含む広いｐＨ域で高い粘度を安定に保持することができ、ガラクトマンナン類などの他の多糖類と相互作用し易くなる。そして、このような脱アセチル化キサンタンガムが、比較的高濃度の食塩水で早期に粘度を発現するものであることによって、多くの飲食品において早期粘度の発現が可能となり、しかも、上記「かたさ」の程度も比較的高くし得ることを見出して、本発明を完成するに至った。 As a result of intensive studies by the inventors to solve the above problems, the following findings have been found. That is, when the xanthan gum obtained from the fermentation of Asia, Xanthomonas campestris described in Patent Document 4 is deacetylated to the acetyl group content of 2% by weight or less, it is deacetylated when compared at the same concentration. It has higher viscosity than those that have not been used, has a strong plasticity, can stably maintain high viscosity in a wide pH range including the acidic region, and interacts with other polysaccharides such as galactomannans. It becomes easy to do. And since such deacetylated xanthan gum expresses viscosity early in a relatively high concentration of saline, it becomes possible to develop early viscosity in many foods and beverages, and the above "hardness" As a result, the present invention has been completed.
すなわち、本発明に係る速溶性増粘剤は、
アジア・キサントモナス・キャンペストリスの発酵由来のキサンタンガムであって、アセチル基含量が２重量％（質量％）以下となるように脱アセチル化されたキサンタンガムを含有し、
濃度が１．０重量％となるように１．０重量％食塩水に添加したとき、３．０分以内に粘度が最大粘度の９０％以上に達する。
That is, the fast-dissolving thickener according to the present invention is
Xanthan gum derived from the fermentation of Asia Xanthomonas campestris, containing xanthan gum deacetylated so that the acetyl group content is 2 wt% (mass%) or less,
When added to 1.0 wt% saline so that the concentration is 1.0 wt%, the viscosity reaches 90% or more of the maximum viscosity within 3.0 minutes.
ここで、「粘度」は、１．０重量％食塩水を攪拌機で１０００ｒｐｍで撹拌し、ここに１０秒間かけて速溶性増粘剤を添加し、５秒間撹拌した後、速溶性増粘剤の添加開始から４０秒経過後、Ｒａｐｉｄ Ｖｉｓｃｏ Ａｎａｌｙｚｅｒ（ＲＶＡ）にセットして２５℃、３００ｒｐｍで測定された値であり、「最大粘度」は、当該ＲＶＡによって３０分経過するまで測定したときの最大値である。 Here, the “viscosity” is 1.0 wt% saline solution stirred at 1000 rpm with a stirrer, and a fast-soluble thickener is added thereto over 10 seconds and stirred for 5 seconds. 40 seconds after the start of addition, it is a value measured on a Rapid Visco Analyzer (RVA) and measured at 25 ° C. and 300 rpm. “Maximum viscosity” is the maximum value when measured by the RVA until 30 minutes have passed. It is.
かかる構成によれば、イオンを比較的多く含有する飲食品に配合された場合であっても、比較的程度の高い「かたさ」を発現させつつ、比較的早期に粘度を発現させ得る。 According to such a configuration, even when blended in a food or drink containing a relatively large amount of ions, the viscosity can be expressed relatively early while expressing a relatively high degree of “hardness”.
上記速溶性増粘剤は、
濃度が１．０重量％となるように１．０重量％食塩水に添加したとき、２．５分以内に粘度が最大粘度の９０％以上に達することが好ましい。
The fast dissolving thickener is
When added to 1.0 wt% saline so that the concentration is 1.0 wt%, the viscosity preferably reaches 90% or more of the maximum viscosity within 2.5 minutes.
かかる構成によれば、より早期に粘度を発現させ得る。 According to this configuration, the viscosity can be expressed earlier.
本発明に係る咀嚼・嚥下困難者用増粘剤は、前記速溶性増粘剤を含む。 The thickener for chewing / swallowing difficulties according to the present invention includes the fast-dissolving thickener.
本発明に係る咀嚼・嚥下困難者用飲食品は、前記咀嚼・嚥下困難者用増粘剤が、飲食品に添加されてなる。 The food / beverage products for persons with difficulty in chewing / swallowing according to the present invention are prepared by adding the thickener for persons with difficulty in mastication / swallowing to food / beverage products.
以上の通り、本発明によれば、イオンを比較的多く含有する飲食品に配合された場合であっても、比較的程度の高い「かたさ」を発現させつつ、比較的早期に粘度を発現させ得る速溶性増粘剤、咀嚼・嚥下困難者用増粘剤及び咀嚼・嚥下困難者用飲食品が提供される。 As described above, according to the present invention, even when it is blended in a food or drink containing a relatively large amount of ions, a relatively high degree of “hardness” is expressed and a viscosity is expressed relatively early. Provided are a fast-dissolving thickener, a thickener for persons with difficulty in chewing / swallowing, and a food or drink for persons with difficulty in chewing / swallowing.
以下、本発明に係る速溶性増粘剤、咀嚼・嚥下困難者用増粘剤及び咀嚼・嚥下困難者用飲食品の実施形態について説明する。 Hereinafter, embodiments of the fast-dissolving thickener, the thickener for persons with difficulty in chewing / swallowing, and the food and drink for persons with difficulty in chewing / swallowing according to the present invention will be described.
本実施形態の速溶性増粘剤は、アジア・キサントモナス・キャンペストリスの発酵由来のキサンタンガムであって、アセチル基含量が２重量％以下となるように脱アセチル化されたキサンタンガム（以下、「脱アセチル化キサンタンガム」という。）を含有し、濃度が１．０重量％となるように１．０重量％食塩水に添加したとき、３．０分以内に粘度が最大粘度の９０％以上に達する。 The fast-dissolving thickener of the present embodiment is xanthan gum derived from the fermentation of Asia, Xanthomonas campestris, and is deacetylated so that the acetyl group content is 2% by weight or less (hereinafter referred to as “dehydrated”). Acetylated xanthan gum ”)), and when added to 1.0 wt% saline to a concentration of 1.0 wt%, the viscosity reaches 90% or more of the maximum viscosity within 3.0 minutes. .
前記脱アセチル化キサンタンガムは、アジア・キサントモナス・キャンペストリスの発酵から得られるキサンタンガムであって、アセチル基含量２重量％以下に脱アセチル化されたものである。
脱アセチル化される前記アジア・キサントモナス・キャンペストリスの発酵から得られるキサンタンガム（以下、「未脱アセチル化キサンタンガム」という。）は、例えば、商業的に入手することができ、入手可能な商品としては、例えばエコーガム（登録商標）ＡＰ（ＤＳＰ五協フード＆ケミカル株式会社製）を挙げることができる。また、かかる未脱アセチル化キサンタガムは、特表２０１３−５４２２７２号公報に記載された方法で得ることもできる。
前記脱アセチル化キサンタンガムは、上述した未脱アセチル化キサンタンガムを脱アセチル化することによって得ることができる。
また、前記脱アセチル化キサンタンガムは、商業的に入手することができ、入手可能な商品としては、例えばエコーガム（登録商標） ＬＡＸ−Ｔ（ＤＳＰ五協フード＆ケミカル株式会社製）を挙げることができる。
The deacetylated xanthan gum is a xanthan gum obtained from the fermentation of Asia, Xanthomonas campestris, and is deacetylated to an acetyl group content of 2% by weight or less.
Xanthan gum obtained from the fermentation of the above-mentioned Asia Xanthomonas campestris to be deacetylated (hereinafter referred to as “undeacetylated xanthan gum”) can be obtained commercially, for example, as a commercially available product. Examples thereof include Echo Gum (registered trademark) AP (manufactured by DSP Gokyo Food & Chemical Co., Ltd.). Such undeacetylated xantham gum can also be obtained by the method described in JP 2013-542272 A.
The deacetylated xanthan gum can be obtained by deacetylating the aforementioned non-deacetylated xanthan gum.
The deacetylated xanthan gum can be obtained commercially, and examples of the available products include Echo Gum (registered trademark) LAX-T (manufactured by DSP Gokyo Food & Chemical Co., Ltd.). .
前記速溶性増粘剤は、濃度が１．０重量％となるように１．０重量％食塩水に添加したとき、３．０分以内に最大粘度の９０％以上に達するものであり、２．５分以内に最大粘度の９０％以上に達するものであることが好ましい。
上記粘度は、水を、攪拌機を用いて１０００ｒｐｍで撹拌し、ここに１０秒間かけて速溶性増粘剤を添加し、５秒間撹拌した後、速溶性増粘剤の添加開始から４０秒経過後、Ｒａｐｉｄ Ｖｉｓｃｏ Ａｎａｌｙｚｅｒ（ＲＶＡ）にセットして２５℃、３００ｒｐｍで測定された値である。
また、「最大粘度」は、ＲＶＡによって３０分経過するまで測定したときの最大値である。
The fast-dissolving thickener reaches 90% or more of the maximum viscosity within 3.0 minutes when added to 1.0 wt% saline so that the concentration is 1.0 wt%. It is preferable that the viscosity reaches 90% or more of the maximum viscosity within 5 minutes.
The above viscosity is obtained by stirring water at 1000 rpm using a stirrer, adding a fast-dissolving thickener over 10 seconds, stirring for 5 seconds, and after 40 seconds from the start of addition of the fast-dissolving thickener. , Measured on a Rapid Visco Analyzer (RVA) at 25 ° C. and 300 rpm.
The “maximum viscosity” is the maximum value measured by RVA until 30 minutes have elapsed.
前記速溶性増粘剤に含まれる脱アセチル化キサンタンガムのかたさは、１．０重量％食塩水に１．０重量％になるように添加して測定したとき、３２０Ｐａ以上であることが好ましく、３５０Ｐａ以上であることがより好ましい。 The hardness of the deacetylated xanthan gum contained in the fast-dissolving thickener is preferably 320 Pa or more when added to 1.0 wt% saline and measured to be 1.0 wt%, and 350 Pa More preferably.
前記速溶性増粘剤に含まれる脱アセチル化キサンタンガムの透過率は、脱イオン水に１．０重量％になるように添加して溶解させて測定したとき、５０％以上であることが好ましく、７０％以上であることがより好ましく、８５％以上であることがさらに好ましい。 The transmittance of the deacetylated xanthan gum contained in the fast-dissolving thickener is preferably 50% or more when measured by adding and dissolving to 1.0% by weight in deionized water, It is more preferably 70% or more, and further preferably 85% or more.
本願の速溶性増粘剤には、該速溶性増粘剤を１．０重量％食塩水に添加したとき、上記のように３．０分以内に最大粘度の９０％以上に達することが可能な限りにおいて、従来公知の他の増粘剤、ゲル化剤や分散剤などの添加剤を含んでいても良い。
かかる添加剤としては、例えば、アラビアガム、アラビノガラクタン、アルギン酸およびその塩、カードラン、ガティガム、カラギーナン、カラヤガム、カルボキシメチルセルロースおよびその塩、寒天、キサンタンガム、グアーガム、グルコマンナン、酵素分解グアーガム、ジェランガム、水溶性大豆多糖類、スクシノグリカン、ゼラチン、タマリンドシードガム、デキストリン、トラガントガム、難消化性デキストリン、ヒドロキシプロピルメチルセルロース、ファーセルラン、ブドウ糖、プルラン、ペクチン、ポリアクリル酸ナトリウム、メチルセルロース、ローカストビーンガムなどが挙げられる。
The fast-dissolving thickener of the present application can reach 90% or more of the maximum viscosity within 3.0 minutes as described above when the fast-dissolving thickener is added to 1.0% by weight saline. As long as it is added, other conventionally known thickeners, gelling agents, dispersants and other additives may be included.
Such additives include, for example, gum arabic, arabinogalactan, alginic acid and salts thereof, curdlan, gati gum, carrageenan, caraya gum, carboxymethylcellulose and salts thereof, agar, xanthan gum, guar gum, glucomannan, enzymatically degraded guar gum, gellan gum, Water-soluble soybean polysaccharide, succinoglycan, gelatin, tamarind seed gum, dextrin, tragacanth gum, indigestible dextrin, hydroxypropyl methylcellulose, farcellulan, glucose, pullulan, pectin, sodium polyacrylate, methylcellulose, locust bean gum, etc. Is mentioned.
前記速溶性増粘剤には、該速溶性増粘剤を１．０重量％食塩水に添加したとき、上記のように３．０分以内に最大粘度の９０％以上に達することが可能な限りにおいて、通常食品に添加し得る塩類を含んでいても良い。塩類を含むことにより、一層の増粘効果や一層のかたさの増加効果が得られる。 The fast-dissolving thickener can reach 90% or more of the maximum viscosity within 3.0 minutes as described above when the fast-dissolving thickener is added to 1.0 wt% saline. Insofar as the salt may be added to normal foods. By containing salts, a further thickening effect and a further increase in hardness can be obtained.
前記速溶性増粘剤における前記脱アセチル化キサンタンガムの含有量は、該脱アセチル化キサンタンガムを含有する速溶性増粘剤を、上記のように１．０重量％食塩水に添加したとき、３．０分以内に最大粘度の９０％以上に達するような含有量であれば、特に限定されるものではない。例えば、前記速溶性増粘剤における前記脱アセチル化キサンタンガムの含有量が多くなる程、より速く増粘する傾向にあり、また、「かたさ」が増加する傾向にある。従って、例えばかかる観点を考慮して、その含有量を適宜設定することができる。 The content of the deacetylated xanthan gum in the fast dissolving thickener is such that when the fast dissolving thickener containing the deacetylated xanthan gum is added to 1.0% by weight saline as described above, 3. The content is not particularly limited as long as the content reaches 90% or more of the maximum viscosity within 0 minute. For example, as the content of the deacetylated xanthan gum in the fast-dissolving thickener increases, the viscosity tends to increase faster, and the “hardness” tends to increase. Therefore, for example, taking this viewpoint into consideration, the content can be set as appropriate.
本実施形態の速溶性増粘剤によれば、イオンを比較的多く含有する飲食品に配合された場合であっても、比較的程度の高い「かたさ」を発現させつつ、比較的早期に粘度を発現させ得る。
また、高濃度の食塩水、ｐＨ３〜７の溶液、広範囲のイオン含有量の飲食品、広範囲のたんぱく質含有量の飲食品、広範囲の脂質含有量の飲食品においても早期に粘度を発現し、透明性にも優れる。
According to the fast-dissolving thickener of the present embodiment, even when blended in a food or drink containing a relatively large amount of ions, a relatively high degree of “hardness” is expressed and the viscosity is relatively early. Can be expressed.
In addition, high-concentration saline, pH 3-7 solutions, foods and drinks with a wide range of ion content, foods and drinks with a wide range of protein contents, and foods and drinks with a wide range of lipid contents, develop viscosity at an early stage, and are transparent Excellent in properties.
よって、本実施形態の速溶性増粘剤は、例えば咀嚼・嚥下困難者用増粘剤に好適に用いられる。そこで、上記速溶性増粘剤を咀嚼・嚥下困難者用増粘剤に用いられた例について、説明する。 Therefore, the fast-dissolving thickener of the present embodiment is suitably used, for example, as a thickener for persons with difficulty in chewing / swallowing. Therefore, an example in which the fast-dissolving thickener is used as a thickener for persons with difficulty in chewing / swallowing will be described.
ここで、「かたさ」は、下記のようにして測定された値である。すなわち、試料を１．０重量％になるように溶液に添加し、１分間撹拌した後、撹拌を停止する。得られた撹拌物を、測定容器（φ４０ｍｍ、高さ１５ｍｍ）に移し、プランジャー（φ２０ｍｍ、高さ８ｍｍ）を有するクリープメーター（株式会社山電製）にセットし、圧縮速度１０ｍｍ／ｓ、クリアランス５ｍｍで測定を行う。そして、図１に概念的に示すように、測定開始からの経過時間（秒）と圧力（Ｐａ）との関係を示すグラフを得、最も高いピークの高さ（Ｈに相当）を「かたさ」とする。
Here, “hardness” is a value measured as follows. That is, the sample is added to the solution so as to be 1.0% by weight, and after stirring for 1 minute, stirring is stopped. The obtained agitated material was transferred to a measurement container (φ40 mm, height 15 mm), set in a creep meter (manufactured by Yamaden Co., Ltd.) having a plunger (φ20 mm,
本実施形態の咀嚼・嚥下困難者用増粘剤は、速溶性増粘剤を含む。
咀嚼・嚥下困難者用増粘剤とは、飲食品に添加される増粘剤であって、添加されることにより咀嚼・嚥下困難者が喫食するために咀嚼・嚥下し易い物性にすることができる増粘剤である。
また、咀嚼・嚥下困難者が喫食するために咀嚼・嚥下し易い物性は、咀嚼・嚥下困難者個人によって異なる。ここで、咀嚼・嚥下困難者用増粘剤の量を調節することで、個々人に合った物性にすることができるが、咀嚼・嚥下困難者用増粘剤に含まれる速溶性増粘剤が少量でより高い「かたさ」を発揮することが好ましい。
The thickener for persons with difficulty in chewing / swallowing according to this embodiment includes a fast-melting thickener.
A thickener for people with difficulty in chewing / swallowing is a thickener added to foods and drinks, and it can be added to make the physical properties easy to chew / swallow for people with difficulty in chewing / swallowing to eat. It is a thickener that can be used.
In addition, the physical properties that can be easily chewed and swallowed by those who have difficulty chewing and swallowing vary depending on the individual who has difficulty chewing and swallowing. Here, by adjusting the amount of the thickener for the chewing / swallowing difficulty, it is possible to make the physical properties suitable for the individual, but the fast-dissolving thickener contained in the thickening agent for the chewing / swallowing difficulty It is preferable to exhibit higher “hardness” in a small amount.
この点に関し、本実施形態の咀嚼・嚥下困難者用増粘剤は、上記速溶性増粘剤を含んでいることによって、イオンを含有する咀嚼・嚥下困難者用の飲食品に配合された場合であっても、比較的程度の高い「かたさ」を発現させつつ、比較的早期に粘度を発現させ得る。従って、比較的少量で、比較的早期に、飲食物に所望の「かたさ」を付与し易くすることができる。 In this regard, when the thickener for mastication / swallowing difficulty of the present embodiment contains the above-mentioned fast-dissolving thickener, it is blended into a food / beverage product for people with difficulty in mastication / swallowing containing ions. Even so, it is possible to develop the viscosity relatively early while developing a relatively high degree of “hardness”. Therefore, the desired “hardness” can be easily imparted to food and drink relatively early in a relatively small amount.
前記咀嚼・嚥下困難者用増粘剤には、上記速溶性増粘剤の他、従来公知の他の増粘剤、ゲル化剤や分散剤などの添加剤を含有していても良い。
かかる添加剤としては、例えば、アラビアガム、アラビノガラクタン、アルギン酸およびその塩、カードラン、ガティガム、カラギーナン、カラヤガム、カルボキシメチルセルロースおよびその塩、寒天、キサンタンガム、グアーガム、グルコマンナン、酵素分解グアーガム、ジェランガム、水溶性大豆多糖類、スクシノグリカン、ゼラチン、タマリンドシードガム、デキストリン、トラガントガム、難消化性デキストリン、ヒドロキシプロピルメチルセルロース、ファーセルラン、ブドウ糖、プルラン、ペクチン、ポリアクリル酸ナトリウム、メチルセルロース、ローカストビーンガムなどが挙げられる。
前記咀嚼・嚥下困難者用増粘剤には、上記速溶性増粘剤の他、通常食品に添加し得る塩類を含んでいても良い。塩類を含むことにより増粘効果やかたさの増加効果が得られる。
The thickener for those having difficulty in chewing / swallowing may contain other known thickeners, gelling agents, dispersants, and other additives in addition to the fast-dissolving thickener.
Such additives include, for example, gum arabic, arabinogalactan, alginic acid and salts thereof, curdlan, gati gum, carrageenan, caraya gum, carboxymethylcellulose and salts thereof, agar, xanthan gum, guar gum, glucomannan, enzymatically degraded guar gum, gellan gum, Water-soluble soybean polysaccharide, succinoglycan, gelatin, tamarind seed gum, dextrin, tragacanth gum, indigestible dextrin, hydroxypropyl methylcellulose, farcellulan, glucose, pullulan, pectin, sodium polyacrylate, methylcellulose, locust bean gum, etc. Is mentioned.
In addition to the above-mentioned fast-dissolving thickener, the thickener for those having difficulty in chewing / swallowing may contain salts that can be usually added to foods. By containing salts, a thickening effect and an increase in hardness can be obtained.
本実施形態の咀嚼・嚥下困難者用増粘剤によれば、上記速溶性増粘剤を含んでいることによって、イオンを比較的多く含有する咀嚼・嚥下困難者用の飲食品に配合されたとき、比較的早期に粘度を発現させ得る。また、比較的程度の高いかたさをも発現させ得る。 According to the thickener for mastication / swallowing difficulty of the present embodiment, by containing the fast-dissolving thickener, it was blended in a food / beverage product for people with difficulty in mastication / swallowing containing a relatively large amount of ions. Sometimes viscosity can be developed relatively early. Moreover, a comparatively high hardness can be expressed.
そこで、上記咀嚼・嚥下困難者用増粘剤が飲食品に配合された例について、説明する。 Thus, an example in which the above thickener for chewing / swallowing difficulties is blended in a food or drink will be described.
本実施形態の咀嚼・嚥下困難者用飲食品は、上記咀嚼・嚥下困難者用増粘剤が、飲食品に添加されてなる。 The food / beverage products for persons with difficulty in chewing / swallowing according to the present embodiment are prepared by adding the above thickener for those having difficulty in chewing / swallowing to food / beverage products.
前記飲食品とは、飲料または食品を意味する。飲料とは、水、ミネラルバランス飲料、乳飲料、果汁飲料等に代表される飲料全般を意味する。また、食品とは、穀物類、肉・魚類、野菜類、果実類に代表される日常的に食べることができる食品全般を意味する。 The food or drink means a beverage or food. The beverage means all beverages represented by water, mineral balance beverage, milk beverage, fruit juice beverage and the like. The food means all foods that can be eaten on a daily basis such as cereals, meat / fish, vegetables and fruits.
具体的には、前記咀嚼・嚥下困難者用飲食品は、かかる飲食品と、上記咀嚼・嚥下困難者用増粘剤とを混合することによって調製されたものである。 Specifically, the food / beverage product for persons with difficulty in chewing / swallowing is prepared by mixing the food / beverage product and the thickener for persons with difficulty in chewing / swallowing.
かかる飲食品と、上記咀嚼・嚥下困難者用増粘剤との混合方法は、特に限定されるものではなく、例えば、上記手攪拌、攪拌機、ジューサーミキサーなどの撹拌によって混合する方法が挙げられる。 The method for mixing the food / beverage product and the thickener for persons with difficulty in chewing / swallowing is not particularly limited, and examples thereof include a method of mixing by the above-mentioned manual stirring, stirring, a juicer mixer, and the like.
本実施形態の咀嚼・嚥下困難者用飲食品のうち、水を含む該飲食品には、該飲食品に最初から含まれている水分を含んでいても、該飲食品とは別途添加した水分を含んでいてもよい。 Among the food / beverage products for persons with difficulty in chewing / swallowing according to the present embodiment, the food / beverage products containing water may contain moisture contained in the food / beverage products from the beginning, but the water added separately from the food / beverage products May be included.
本実施形態の咀嚼・嚥下困難者用飲食品は、上記咀嚼・嚥下困難者用増粘剤が、飲食品に添加されてなるものであることによって、イオンを含有する飲食品に配合されたとき、比較的早期に粘度を発現させ得る。さらに、これにより、咀嚼・嚥下困難者が喫食する際に咀嚼し易く、且つ、嚥下し易くなる。 When the food / beverage product for persons with difficulty in chewing / swallowing according to the present embodiment is blended in a food / beverage product containing ions by adding the thickener for those having difficulty in chewing / swallowing to the food / beverage product The viscosity can be expressed relatively early. Furthermore, this makes it easy for a person with difficulty in chewing / swallowing to chew and swallow.
本実施形態の速溶性増粘剤、咀嚼・嚥下困難者用増粘剤は、飲食品の増粘方法に用いることができる。この場合、かかる飲食品の増粘方法では、前記咀嚼・嚥下困難者用増粘剤を飲食品に添加する。これにより、比較的早期に粘度を発現させることができる。また、飲食品を所望の「かたさ」に設定し易くすることができる。 The fast-dissolving thickener and the thickener for persons with difficulty in chewing / swallowing of the present embodiment can be used in a method for thickening food and drink. In this case, in this method for thickening food and drink, the thickener for persons with difficulty in chewing / swallowing is added to the food or drink. Thereby, a viscosity can be expressed comparatively early. Moreover, it can make it easy to set food / beverage products to desired "hardness".
以下、実施例により本発明を更に詳しく説明するが、本発明は、以下の実施例に特に限定されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention in more detail, this invention is not specifically limited to a following example.
［使用した速溶性増粘剤］
下記のキサンタンガムを、速溶性増粘剤として使用した。
[Fast-soluble thickener used]
The following xanthan gum was used as a fast dissolving thickener.
・実施例１
アジア・キサントモナス・キャンペストリスの発酵由来であって、アセチル基含量が２重量％以下に脱アセチル化された脱アセチル化キサンタンガムとして、エコーガム（登録商標）ＬＡＸ−Ｔ（ＤＳＰ五協フード＆ケミカル株式会社製）を用いた。
Example 1
Echo gum (registered trademark) LAX-T (DSP Gokyo Food & Chemical Co., Ltd.) is a deacetylated xanthan gum derived from the fermentation of Asia Xanthomonas campestris and deacetylated to an acetyl group content of 2% by weight or less. Company).
・比較例１
アジア・キサントモナス・キャンペストリスの発酵由来であって、脱アセチル化されていないキサンタンガムとして、エコーガム（登録商標）ＡＰ（ＤＳＰ五協フード＆ケミカル株式会社製）を用いた。
Comparative example 1
Echo gum (registered trademark) AP (manufactured by DSP Gokyo Food & Chemical Co., Ltd.) was used as xanthan gum derived from the fermentation of Asia Xanthomonas campestris and not deacetylated.
・比較例２
一般的に用いられる菌株（キサントモナス・キャンペストリス）の発酵由来であって、脱アセチル化されていないキサンタンガムとして、エコーガム（登録商標）（ＤＳＰ五協フード＆ケミカル株式会社製）を用いた。
Comparative example 2
Echo gum (registered trademark) (manufactured by DSP Gokyo Food & Chemical Co., Ltd.) was used as xanthan gum derived from fermentation of a commonly used strain (Xanthomonas campestris) and not deacetylated.
・比較例３
一般的に用いられる（キサントモナス・キャンペストリス）の発酵由来であって、アセチル基含量が２重量％以下に脱アセチル化されたキサンタンガムとして、エコーガム（登録商標）６３０（ＤＳＰ五協フード＆ケミカル株式会社製）を用いた。
Comparative example 3
Echo gum (registered trademark) 630 (DSP Gokyo Food & Chemical Co., Ltd.) as xanthan gum, which is derived from fermentation of commonly used (Xanthomonas campestris) and deacetylated to an acetyl group content of 2% by weight or less. Company).
［実験例１］
容器に水道水を９９．０ｇ入れ、ここに１０秒間かけて各キサンタンガムを１．０ｇ添加し、スリーワンモータ（新東科学株式会社製）によって１０００ｒｐｍで５秒間攪拌した後、添加から４０秒後にＲａｐｉｄＶｉｓｃｏ Ａｎａｌｙｚｅｒ（ＲＶＡ）（Ｎｅｗｐｏｒｔ Ｓｃｉｅｎｔｉｆｉｃ Ｐｔｙ． Ｌｔｄ．社製）にセットして、経過時間による粘度変化を測定した。３０分経過するまでの最大粘度を測定すると共に、測定開始から最大粘度の９０％の粘度に達するまでの時間を粘度発現時間として表して、比較した。結果を表１に示す。
なお、ＲＶＡの測定条件は、２５℃、３００ｒｐｍとした。
また、各キサンタンガム１．０ｇを、スリーワンモータ（新東科学株式会社製）によって７００ｒｐｍで撹拌している水道水（２０℃）に添加し、１分間撹拌した後、撹拌を停止した。得られた撹拌物を、測定容器（φ４０ｍｍ、高さ１５ｍｍ）に移し、プランジャー（φ２０ｍｍ、高さ８ｍｍ）を有するクリープメーター（株式会社山電製）にセットし、圧縮速度１０ｍｍ／ｓ、クリアランス５ｍｍで測定を行った。そして、前述したのと同様に、測定開始からの経過時間（秒）と圧力（Ｐａ）との関係を示すグラフを得、最も高いピークの高さ（Ｈに相当）を「かたさ」として表して、比較した。結果を表１に示す。
[Experimental Example 1]
99.0 g of tap water was put in a container, and 1.0 g of each xanthan gum was added thereto over 10 seconds. After stirring at 1000 rpm for 5 seconds with a three-one motor (manufactured by Shinto Kagaku Co., Ltd.), RapidVisco 40 seconds after addition An analyzer (RVA) (manufactured by Newport Scientific Pty. Ltd.) was used to measure the change in viscosity with time. The maximum viscosity until 30 minutes passed was measured, and the time from the start of measurement until the viscosity reached 90% of the maximum viscosity was expressed as a viscosity expression time and compared. The results are shown in Table 1.
The RVA measurement conditions were 25 ° C. and 300 rpm.
Further, 1.0 g of each xanthan gum was added to tap water (20 ° C.) stirred at 700 rpm by a three-one motor (manufactured by Shinto Kagaku Co., Ltd.) and stirred for 1 minute, and then stirring was stopped. The obtained agitated material was transferred to a measurement container (φ40 mm, height 15 mm), set in a creep meter (manufactured by Yamaden Co., Ltd.) having a plunger (φ20 mm,
表１より、実施例１は粘度発現時間が速く、「かたさ」の値も高かった。しかし、比較例１は粘度発現時間が遅く、比較例２および３は「かたさ」の値が低く、実施例１のように粘度発現時間が速く、かつ「かたさ」の値が高いことを満たすのは実施例１のみだった。 From Table 1, Example 1 had a quick viscosity onset time and a high “hardness” value. However, Comparative Example 1 has a slow viscosity onset time, Comparative Examples 2 and 3 have a low “hardness” value, as in Example 1, satisfy a high viscosity onset time and a high “hardness” value. Was Example 1 only.
［実験例２］
水道水に代えて、１．０重量％食塩水（ナトリウム含量０．３９重量％）を用いること以外は実験例１と同様にして、粘度発現時間、「かたさ」を測定した。結果を表２に示す。
[Experiment 2]
The viscosity expression time and “hardness” were measured in the same manner as in Experimental Example 1 except that 1.0 wt% saline (sodium content 0.39 wt%) was used instead of tap water. The results are shown in Table 2.
表２より、実施例１は、１．０重量％食塩水に添加した際、粘度発現時間が１．６分と最も短く、３分以内に最大粘度の９０％の粘度に達した。これに対し、比較例１、２および３は、粘度発現時間が遅く、３分以内に最大粘度の９０％の粘度に達することはできなかった。
従って、実施例１が最も溶解速度が早く、比較例の１／２以下の時間で粘度を発現することが示された。
From Table 2, when Example 1 was added to 1.0 wt% saline, the viscosity onset time was as short as 1.6 minutes and reached 90% of the maximum viscosity within 3 minutes. On the other hand, Comparative Examples 1, 2 and 3 have slow viscosity onset times and could not reach 90% of the maximum viscosity within 3 minutes.
Therefore, it was shown that Example 1 had the fastest dissolution rate and developed a viscosity in a time of 1/2 or less that of the comparative example.
［実験例３］
水道水に代えて、味噌汁（食塩濃度１．１重量％、ナトリウム含量０．４４重量％）９９．０ｇを用いること以外は実験例１と同様にして、粘度発現時間及び「かたさ」を測定した。結果を表３に示す。
[Experiment 3]
Viscosity onset time and “hardness” were measured in the same manner as in Experimental Example 1 except that 99.0 g of miso soup (salt concentration: 1.1 wt%, sodium content: 0.44 wt%) was used instead of tap water. . The results are shown in Table 3.
表３より、実施例１及び比較例１は、一般的な菌株に由来するキサンタンガムを使用した比較例２および３と比較して、「かたさ」の値が高かった。さらに、実施例１は、比較例１、２及び３と比較して、粘度発現時間が１．８分と極めて短く、この結果、１．０重量％食塩水での粘度発現が速ければ、味噌汁での粘度発現も速くなることが確認された。
従って、比較例２および３は、咀嚼・嚥下困難者用増粘剤に求められる粘度発現の速さと「かたさ」の２つの性質が十分に満たしておらず、また、比較例１も、「かたさ」は満たしているものの粘度発現の速さは十分ではなかったのに対し、実施例１は、粘度発現の速さ、「かたさ」共に十分に満たしており、最も咀嚼・嚥下困難者用増粘剤に最も適していることが示された。
From Table 3, the value of “hardness” was higher in Example 1 and Comparative Example 1 than in Comparative Examples 2 and 3 using xanthan gum derived from general strains. Furthermore, in Example 1, as compared with Comparative Examples 1, 2 and 3, the viscosity onset time was as extremely short as 1.8 minutes. As a result, if the viscosity onset in 1.0% by weight saline is fast, miso soup It was confirmed that the onset of viscosity was also fast.
Therefore, Comparative Examples 2 and 3 do not sufficiently satisfy the two properties of speed of viscosity development and “hardness” required for thickeners for those with difficulty in chewing / swallowing. ”Was satisfied, but the speed of viscosity development was not sufficient, whereas Example 1 sufficiently satisfied both the speed of viscosity development and“ hardness ”, and increased viscosity for the most difficult to chew and swallow It was shown to be most suitable for the agent.
[実験例４]：高濃度食塩水における粘度発現速度
表４に示すように、各濃度の食塩水に、１０秒間かけて各キサンタンガムを１．０重量％添加し、上記実験例１と同様にして、粘度発現時間を測定し、比較した。結果を表４に示す。
[Experimental Example 4]: Viscosity expression rate in high-concentration saline solution As shown in Table 4, 1.0% by weight of each xanthan gum was added to each concentration of saline solution over 10 seconds, and the same as in Experimental Example 1 above. The viscosity development time was measured and compared. The results are shown in Table 4.
表４より、高濃度の食塩水に添加した場合でも、実施例１は、比較例１〜３よりも粘度発現時間が短く、優れていた。 From Table 4, even when added to high-concentration saline, Example 1 was superior in that the viscosity onset time was shorter than Comparative Examples 1-3.
［実験例５］：透過率
脱イオン水に各キサンタンガム１．０ｇを添加し、スリーワンモーターで３０分間攪拌した後に、脱気し分光光度計を用いて、波長６００ｎｍで、脱イオン水の透過率を１００％として測定した。結果を表５に示す。
[Experimental Example 5]: Transmittance 1.0 g of each xanthan gum was added to deionized water, stirred for 30 minutes with a three-one motor, degassed, and using a spectrophotometer, the transmittance of deionized water at a wavelength of 600 nm. Was measured as 100%. The results are shown in Table 5.
表５より、高濃度の食塩水に添加した場合でも、実施例１は、比較例１よりも透過率がはるかに高く、透明性が好まれる飲食品への利用が可能となる。 From Table 5, even when added to a high-concentration saline solution, Example 1 has a much higher transmittance than Comparative Example 1, and can be used for foods and beverages in which transparency is preferred.
[実験例６]：各ｐＨ溶液における粘度発現速度
表６に示すように、各ｐＨの溶液に、１０秒間かけて各キサンタンガムを１．０重量％添加し、上記実験例１と同様にして、粘度発現時間を測定し、比較した。結果を表６に示す。
[Experimental example 6]: Viscosity expression rate in each pH solution As shown in Table 6, 1.0% by weight of each xanthan gum was added to each pH solution over 10 seconds, and the same as in Experimental example 1, Viscosity onset times were measured and compared. The results are shown in Table 6.
表６より、どのｐＨに添加した場合でも、実施例１は、比較例１よりも粘度発現時間が１／４以下と短く、優れていた。 As shown in Table 6, even when added to any pH, Example 1 was superior to Comparative Example 1 in that the viscosity onset time was as short as ¼ or less.
［実験例７］：飲料への応用
表７〜９に示すように、各種飲料に、１０秒間かけて各キサンタンガムを１．０重量％添加し、上記実験例１と同様にして、粘度発現時間及び「かたさ」を測定し、比較した。結果を表７〜９に示す。
[Experimental Example 7]: Application to Beverages As shown in Tables 7 to 9, 1.0% by weight of each xanthan gum was added to various beverages over 10 seconds, and the viscosity onset time was the same as in Experimental Example 1 above. And “hardness” was measured and compared. The results are shown in Tables 7-9.
表７〜９より、実施例１および比較例１は、一般的に用いられる菌株に由来するキサンタンガムを使用した比較例２、３と比較して、各飲料において「かたさ」の値が高かった。
さらに、実施例１は、比較例と比較して、各飲料において粘度発現時間が極めて短く、よって、粘度発現が極めて短かった。
従って、比較例２、３は、咀嚼・嚥下困難者用増粘剤に求められる粘度発現の速さと「かたさ」の２つの性質を十分には満たしておらず、比較例１は、「かたさ」は満たしているが粘度発現の速さは十分ではなかった。一方、実施例１は粘度発現の速さ、かたさ共に十分に満たしており、上記キサンタンガムのうちでは、咀嚼・嚥下困難者用増粘剤に最も適していることが示された。
From Tables 7 to 9, Example 1 and Comparative Example 1 had higher “hardness” values in each beverage compared to Comparative Examples 2 and 3 using xanthan gum derived from commonly used strains.
Furthermore, in Example 1, the viscosity expression time was extremely short in each beverage as compared with the comparative example, and thus the viscosity expression was extremely short.
Therefore, Comparative Examples 2 and 3 do not sufficiently satisfy the two properties of speed of viscosity development and “hardness” required for thickeners for those with difficulty in chewing / swallowing, and Comparative Example 1 is “hardness”. However, the speed of viscosity development was not sufficient. On the other hand, Example 1 sufficiently satisfies both the speed of viscosity development and the hardness, indicating that among the above xanthan gums, it is most suitable as a thickener for those with difficulty in chewing / swallowing.
[実験例８]：タンパク質・脂質含量飲料における粘度発現速度
表１０に示すように、タンパク質・脂質を含有する各溶液に、１０秒間かけて各キサンタンガムを１．０重量％添加し、上記実験例１と同様にして、粘度発現時間を測定し、比較した。結果を表１０に示す。ただし、濃厚流動食は1時間過するまでの最大粘度を測定すると共に、測定開始から最大粘度の９０％の粘度に達するまでの時間を粘度発現時間として表して比較した。
[Experimental Example 8]: Viscosity expression rate in protein / lipid content beverage As shown in Table 10, 1.0% by weight of each xanthan gum was added to each solution containing protein / lipid over 10 seconds. In the same manner as in Example 1, the viscosity onset times were measured and compared. The results are shown in Table 10. However, in the concentrated liquid food, the maximum viscosity until 1 hour was measured, and the time from the start of measurement until the viscosity reached 90% of the maximum viscosity was expressed as a viscosity expression time and compared.
表１０より、どのタンパク・脂質含有飲料に添加した場合でも、実施例１は、比較例１〜３よりも粘度発現時間が短く、優れていた。 From Table 10, even when it was added to any protein / lipid-containing beverage, Example 1 was superior to Comparative Examples 1 to 3 in that the viscosity onset time was shorter.
［実験例９］： 食品への応用
「塩鮭」、「やきとり」または「ミックスベジタブル」と、「だし汁」とをそれぞれ１：１の割合で、ミキサーで１分間混合し混合液を調製した。表１１〜１３に示すように、各食品に１０秒間かけて各キサンタンガムを１．０重量％となるように添加し、実験例１と同様にして、粘度発現時間及び「かたさ」を測定し、比較した。結果を表１１〜１３に示す。
[Experimental Example 9]: Application to foods “Shiogama”, “Yakitori” or “Mixed vegetable” and “Dashijiru” were mixed at a ratio of 1: 1 for 1 minute with a mixer to prepare a mixed solution. As shown in Tables 11 to 13, each xanthan gum was added to each food product to be 1.0% by weight over 10 seconds, and the viscosity expression time and “hardness” were measured in the same manner as in Experimental Example 1, Compared. The results are shown in Tables 11-13.
表１１より粘度発現時間は、実施例１、比較例１および２はほぼ同等で比較例３より短かった。「かたさ」においては実施例１が最も値が高かった。従って、実施例１が粘度発現の速さと「かたさ」の両方において最も優れていた。 From Table 11, the viscosity development time was almost the same in Example 1 and Comparative Examples 1 and 2, and shorter than Comparative Example 3. In “hardness”, Example 1 had the highest value. Therefore, Example 1 was most excellent in both the speed of viscosity development and “hardness”.
表１２より「かたさ」は、実施例１と比較例１はほぼ同等で比較例２および３より高かった。粘度発現時間は、実施例１が最も早く、実施例１は粘度発現の速さと「かたさ」の両方において最も優れていた。 From Table 12, “hardness” was almost the same in Example 1 and Comparative Example 1 and higher than Comparative Examples 2 and 3. The viscosity development time was the fastest in Example 1, and Example 1 was the most excellent in both the speed of viscosity development and “hardness”.
表１３より「かたさ」は、実施例１と比較例１は比較例２および３と比較して高く、比較例１は実施例１より少し高かったが、粘度発現時間は、実施例１が比較例１に比べはるかに速かった。従って、実施例１は粘度発現が圧倒的に速く、必要な「かたさ」も有しており最も優れていた。 From Table 13, “hardness” was higher in Example 1 and Comparative Example 1 than in Comparative Examples 2 and 3, and Comparative Example 1 was slightly higher than in Example 1, but the viscosity onset time was compared with Example 1. It was much faster than Example 1. Therefore, Example 1 was the most excellent because the onset of viscosity was overwhelmingly fast and had the necessary “hardness”.
［使用した速溶性増粘剤］
下記のキサンタンガムと、ローカストビーンガム（ＭＥＹＰＲＯＤＹＮ２００、三晶株式会社）を、速溶性増粘剤として使用した。
[Fast-soluble thickener used]
The following xanthan gum and locust bean gum (MEYPRODYN200, Sanki Co., Ltd.) were used as fast-dissolving thickeners.
・実施例２
実施例１のキサンタンガムとローカストビーンガムを１：１で混合して用いた。
Example 2
The xanthan gum and locust bean gum of Example 1 were mixed at a ratio of 1: 1 and used.
・比較例４
比較例１のキサンタンガムとローカストビーンガムを１：１で混合して用いた。
Comparative example 4
The xanthan gum and locust bean gum of Comparative Example 1 were mixed at a ratio of 1: 1.
・比較例５
比較例２のキサンタンガムとローカストビーンガムを１：１で混合して用いた。
Comparative example 5
The xanthan gum and locust bean gum of Comparative Example 2 were mixed at a ratio of 1: 1.
・比較例６
比較例３のキサンタンガムとローカストビーンガムを１：１で混合して用いた。
Comparative Example 6
The xanthan gum and locust bean gum of Comparative Example 3 were mixed at a ratio of 1: 1.
[実験例１０]：多糖類と併用した場合のかたさ [Experimental example 10]: Hardness when combined with polysaccharides
実施例２、比較例４〜６の各キサンタンガムとローカストビーンガムを、１：１で混合し、１．０重量％になるように水道水、または、１．０重量％食塩水に添加して１分間攪拌し、上記実験例１と同様にして、かたさを測定した。
測定されたかたさを、キサンタンガムを単体で用いた速溶性増粘剤のかたさの値と比較した。具体的には、実施例２の混合物を、実施例１のキサンタンガム単体の場合と比較した。比較例４の混合物を、比較例１のキサンタンガム単体の場合と比較した。比較例５の混合物を、比較例２のキサンタンガム単体の場合と比較した。比較例６の混合物を、比較例３のキサンタンガム単体の場合と比較した。
また、実施例１、比較例１〜３のキサンタンガムのかたさの値として、実験例１、実験例２で測定された値（表１、表２参照）を用いた。
そして、キサンタンガムとローカストビーンガムとを混合した場合のかたさを併用かたさ、キサンタンガム単体の場合のかたさを単体かたさと表し、単体かたさに対する併用かたさの変化率を、併用かたさ／単体かたさによって算出した。結果を表１４に示す。
The xanthan gum and locust bean gum of Example 2 and Comparative Examples 4 to 6 were mixed at a ratio of 1: 1 and added to tap water or 1.0 wt% saline so as to be 1.0 wt%. The mixture was stirred for 1 minute, and the hardness was measured in the same manner as in Experimental Example 1 above.
The measured hardness was compared with the hardness value of a fast-dissolving thickener using xanthan gum alone. Specifically, the mixture of Example 2 was compared with the case of the xanthan gum alone of Example 1. The mixture of Comparative Example 4 was compared with the case of the xanthan gum alone of Comparative Example 1. The mixture of Comparative Example 5 was compared with the case of the xanthan gum alone of Comparative Example 2. The mixture of Comparative Example 6 was compared with the case of the xanthan gum alone of Comparative Example 3.
Moreover, the value (refer Table 1 and Table 2) measured by Experimental example 1 and Experimental example 2 was used as a hardness value of the xanthan gum of Example 1 and Comparative Examples 1-3.
The hardness in the case of mixing xanthan gum and locust bean gum was used as the combined hardness, the hardness in the case of xanthan gum alone was expressed as the hardness of the single body, and the change rate of the combined hardness relative to the hardness of the single body was calculated by the hardness of the combined use / the hardness of the single body. The results are shown in Table 14.
表１４より、水道水に添加した場合には、実施例２および比較例４〜６のかたさの変化率はおよそ１．０倍で大きな変化はみられないが、１．０重量％食塩水に添加した場合には、実施例２の変化率は３．３倍になった。一方、比較例４および比較例６は１．０倍弱で大きく変化しなかった。比較例５は２．２倍になったが、実施例２ほどの増加はみられなかった。 From Table 14, when added to tap water, the hardness change rate of Example 2 and Comparative Examples 4 to 6 is approximately 1.0 times, and no significant change is observed, but 1.0% by weight saline solution When added, the rate of change of Example 2 was 3.3 times. On the other hand, Comparative Example 4 and Comparative Example 6 were a little less than 1.0 times and did not change significantly. Although the comparative example 5 was 2.2 times, the increase as much as Example 2 was not seen.
Claims (4)
濃度が１．０重量％となるように１．０重量％食塩水に添加したとき、３．０分以内に粘度が最大粘度の９０％以上に達する速溶性増粘剤。 Xanthan gum derived from the fermentation of Asia Xanthomonas campestris, containing xanthan gum deacetylated so that the acetyl group content is 2% by weight or less,
A fast-dissolving thickener whose viscosity reaches 90% or more of the maximum viscosity within 3.0 minutes when added to 1.0 wt% saline so that the concentration becomes 1.0 wt%.
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