JP2016214099A - High nutritive jelly food for person with aphagia - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a high nutritive jelly food for a person with aphagia having a shape suitable for intake by a person with aphagia and a jelly texture, and less in risk of aspiration pneumonia and high in protein content.SOLUTION: There is provided a high nutritive jelly food for a person with aphagia obtained by mixing a mixture containing (a) water: 40 to 75 wt.%, (b) collagen hydrolysate: 10 to 35 wt.%, (c) a gelatinizer containing (c-1) carrageenan and (c-2) one or a plurality of polysaccharide selected from locust bean gum, glucomannan, xanthan gum, and guar gum at weight ratio of 1:2 to 1:5: 0.1 to 1.1 wt.%, (d) one or a plurality selected from a sweetener, a flavoring, a coloring agent, pH adjustment agent and nutrition supplemental ingredients, and the balance while avoiding foam formation to gelatinize it. There is provided a high nutritive jelly food for a person with aphagia having a tabular shape with width of 15 to 35 mm, length of 80 to 150 mm, and thickness of 1 to 10 mm.SELECTED DRAWING: None

Description

  The present invention relates to a highly nutritious jelly food for a dysphagic person having a shape and texture suitable for eating a dysphagia person and having a high nutritional value.

  With the progress of aging and the like, the number of people with difficulty swallowing with difficulty in chewing foods and swallowing is increasing. Such a person with difficulty in swallowing may not be able to take a sufficient amount of nutrients because it is difficult to eat a normal meal sufficiently, and may impair health. Moreover, with a decrease in the chewing function and swallowing function, food may be clogged in the throat, or diseases such as pneumonia may be caused by aspiration.

  For such people who have difficulty swallowing, various gel foods and liquid food gelling agents have been developed. Properties required for these include (1) moderate hardness that can be crushed by the soft palate, (2) moderate bolus formation ability, (3) difficulty in adhering to the oral cavity and pharynx, (4) Water retention (difficulty of water separation) and the like can be mentioned. In addition, from the viewpoint of improving nutritional status, improving QOL, and the like, it is desirable to have properties such as high nutritional value and excellent texture and taste. In order to impart these properties to the gel food, it is preferable that the liquid food to be gelled contains fat or protein.

  Gel-like foods obtained by gelling a mixture of fat and water have been known for a long time (see, for example, Patent Documents 1 and 2), and those having a texture and physical properties suitable for those with difficulty in swallowing have been proposed (Patent Documents). 3). In addition, gelled foods using a gelling agent such as gelatin, which is a protein, and tengusa (agarose), which is a polysaccharide, have been known for a long time (see, for example, Patent Document 4).

JP-A-56-113263 International Publication No. 02/94039 Pamphlet Japanese Patent No. 5608880 JP 2005-13134 A

  However, as described in Patent Document 2, since protein increases the risk of developing aspiration pneumonia when aspiration is performed, a jelly-like food with a high protein content for those with difficulty in swallowing has not been developed so far. Although jelly-like foods containing proteins such as gelatin are known, they have moderate hardness enough to be crushed by the soft palate, moderate bolus formation ability, difficulty in adhering to the oral cavity and pharynx, and water retention Nothing is known so far.

  The present invention has been made in view of such circumstances, has a shape suitable for eating by a person with difficulty in swallowing and a jelly-like texture, has a low risk of aspiration pneumonia, and has a high protein content. The purpose is to provide nutritional jelly food.

The present invention that meets the above-described object includes the following components (a) Water: 40 to 75% by weight
(B) Collagen hydrolyzate: 10 to 35% by weight
(C) (c-1) carrageenan and (c-2) one or more polysaccharides selected from the group consisting of locust bean gum, glucomannan, xanthan gum, guar gum, Gelling agent contained by weight ratio: 0.1 to 1.1% by weight
(D) One or more selected from the group consisting of sweeteners, flavoring agents, flavoring agents, coloring agents, pH adjusting agents and nutritional supplement components: a jelly mixed and gelled so as not to foam the mixture containing the remainder The above-mentioned problems are solved by providing a highly nutritious jelly food for persons with difficulty in swallowing, which is characterized by being a food.

  Gelling agent comprising water, collagen hydrolyzate and (1) carrageenan and (2) one or more polysaccharides selected from the group consisting of locust bean gum, glucomannan, xanthan gum and guar gum in the above proportion In addition to being able to produce a jelly-like texture that is suitable for eating by persons with difficulty in swallowing and with little risk of aspiration, a sufficient amount of protein can be consumed with a small amount of intake, and slipping can be achieved. Therefore, it is possible to provide a highly nutritious jelly-like food for persons with difficulty in swallowing that does not easily adhere to the oral cavity and pharynx.

The highly nutritious jelly food for persons with difficulty in swallowing according to the present invention may have a plate-like shape having a width of 15 to 35 mm, a length of 80 to 150 mm, and a thickness of 1 to 10 mm.
By taking the shape as described above in advance, it is possible to further facilitate eating by persons with difficulty in swallowing.

  The highly nutritious jelly food for persons with difficulty in swallowing according to the present invention having the shape as described above may be individually packaged.

  According to the present invention, a highly nutritious jelly food for a person with difficulty in swallowing that has a jelly-like texture that is suitable for eating by a person with difficulty in swallowing, has a low risk of aspiration, has a high nutritional value, and is less likely to cause problems such as water separation. Can be provided.

The highly nutritious jelly food for persons with difficulty in swallowing according to an embodiment of the present invention (hereinafter sometimes abbreviated as “highly nutritious jelly food”) has the following components (a) water: 40 to 75% by weight
(B) Collagen hydrolyzate: 10 to 35% by weight
(C) (c-1) carrageenan, and (c-2) one or more polysaccharides selected from the group consisting of locust bean gum, glucomannan, xanthan gum and guar gum, and (c-1) and ( c-2) Gelling agent having a weight ratio of 1: 2 to 1: 5: 0.1 to 1.1% by weight
(D) One or more selected from the group consisting of sweeteners, flavoring agents, flavoring agents, coloring agents, pH adjusting agents and nutritional supplement components: a jelly mixed and gelled so as not to foam the mixture containing the remainder Food.

  The amount of water contained in the mixture is 40 to 75% by weight of the total mixture. When the water content is less than 40% by weight of the mixture, a highly nutritious jelly food having a jelly-like texture cannot be obtained. On the other hand, when the content of water exceeds 75% by weight of the mixture, the content of collagen hydrolyzate becomes too low and the protein content per unit weight becomes insufficient.

  Collagen hydrolyzed peptides include collagen collected from any tissue rich in collagen, such as the skin and bones of large mammals such as cows and pigs, and animals such as fish, and are hydrolyzed using acid or base catalysts or enzymes. Peptides obtained by degradation can be used without any particular limitation, but pig-derived collagen is preferably used as a raw material for collagen hydrolyzate because it is inexpensive. The average molecular weight of the collagen hydrolyzate is not particularly limited as long as it can express a texture suitable for eating by people with difficulty in swallowing when used as a raw material for a highly nutritious jelly food, but it is preferably 500 or more and 4000 or less. .

  The amount of collagen hydrolyzate contained in the mixture is 10 to 35% by weight, preferably 20 to 35% by weight of the whole mixture. If the content of collagen hydrolyzate exceeds 35% by weight of the mixture, a highly nutritious jelly food having a texture suitable for eating by those who have difficulty swallowing cannot be obtained. On the other hand, when the collagen hydrolyzate content is less than 10% by weight of the mixture, the collagen hydrolyzate content becomes too low and the protein content per unit weight becomes insufficient.

  As a gelling agent, it contains carrageenan and one or more polysaccharides selected from the group consisting of locust bean gum, glucomannan, xanthan gum and guar gum, in the proportions as in the above (a) and (b), Any gelling agent can be used as long as the mixture containing water and collagen hydrolyzate can be gelled to form a gel having a jelly-like texture. When an aqueous mixture containing 20% by weight or more of collagen hydrolyzate is gelled, gelling agents used in the production of ordinary jelly-like foods do not form gels, become viscous, become hard and brittle. For example, textures that are not suitable for eating by those who have difficulty swallowing will appear. Therefore, a gelling agent containing carrageenan is used in the production of the jelly-like food according to the present embodiment. Since carrageenan has reactivity with protein, it is known to produce a gel having high strength when used as a gelling agent in the production of a jelly-like food containing protein. However, there is a risk of forming a precipitate at a pH below the isoelectric point of the collagen hydrolyzate. Therefore, by using in combination with one or more polysaccharides selected from the group consisting of locust bean gum, glucomannan, xanthan gum and guar gum, it is possible to express a texture suitable for those with difficulty in swallowing while suppressing the occurrence of precipitation. I made it.

  The weight ratio of carrageenan to one or more polysaccharides selected from the group consisting of locust bean gum, glucomannan, xanthan gum and guar gum is 1: 2 to 1: 5.

  The content of the gelling agent is 0.1 to 1.1% by weight of the whole mixture. When the gelling agent content is less than 0.1% by weight of the entire mixture, a jelly-like texture cannot be formed, and when the gelling agent content exceeds 1.1% by weight of the entire mixture, the resulting high nutrition There is a risk that the strength of the jelly food will become too high, making it unsuitable for consumption by those with difficulty swallowing.

  The mixture further includes one or more selected from the group consisting of sweeteners, flavors and nutritional supplements for the purpose of adjusting flavor and enhancing nutrition. Sweeteners include sugars such as butter sugar, sucrose and glucose fructose liquid sugar, fruit juice or concentrated fruit juice (used also as a flavoring agent), sugar alcohols such as xylitol and erythritol, saccharin, neotame, aspartame (registered) Any sweeteners such as artificial sweeteners such as trademark, thaumatin, acesulfame K (registered trademark) and sucralose (registered trademark) can be used. As a flavoring agent (flavor), various natural and artificial flavoring agents used in the production of foods and pharmaceuticals can be appropriately used. As the nutritional supplement component, amino acids, fat-soluble and water-soluble vitamins, minerals (including trace essential elements such as zinc and copper in addition to calcium and iron) and the like can be used.

  A mixture is obtained by mixing each of the above components (a) to (d) using a stirring or mixing means such as a propeller mixer that does not involve air so as not to foam. The order of addition of each component and the mixing method are not particularly limited, but the preparation of the mixture is performed, for example, by a method including the following steps (1) and (2). (1) A gelling agent is dissolved in water and heated to prepare an aqueous gelling agent solution. (2) An aqueous solution of collagen hydrolyzate is added while stirring the gelling agent aqueous solution. Sweeteners, flavors, and nutritional supplements are added between steps (1) and (2) or after step (2). These components (d) may be added all at once, or may be added separately for each component. In addition, it is necessary to perform the process of obtaining a mixture at the high temperature (for example, 60 degreeC or more, Preferably 70 degreeC or more, More preferably, 75 degreeC or more) more than gelation temperature.

  The obtained liquid mixture is filled into a mold under heating conditions, sterilized as necessary, and then cooled and gelled to obtain a highly nutritious jelly food having a jelly-like texture. .

  The highly nutritious jelly food obtained in this manner is molded so as to have a plate-like (stick-like) shape having a width of 15 to 35 mm, a length of 80 to 150 mm, and a thickness of 1 to 10 mm, for example. When a person with difficulty in swallowing eats a jelly with a chevron shape that has been scooped up with a spoon filled with a cup, etc., the amount of a mouthful is too much to pass through the throat, and it is difficult to pass through the throat. And tends to remain in the pharynx. For this reason, there is a risk of suffocation or aspiration. In general, when a food such as jelly is shaped like a plate (slice) having a smooth surface, the pharynx passes smoothly and is easy to swallow, reducing the risk of aspiration and suffocation. However, it is difficult to cut out the jelly filled in the cup or the like with a spoon or the like to make the jelly piece having the shape as described above, and the cut ends are inevitably generated.

  Therefore, by pre-molding the high-nutrition jelly food into a plate-like or slice-like shape as described above that is easy to swallow through the pharynx, sufficient laryngeal elevation cannot be obtained. Can also pass through the pharynx. Furthermore, coupled with the smoothness caused by containing a large amount of vegetable oils and fats, the risk of causing dysphagia as described above can be greatly reduced. In addition, by taking the plate-like or stick-like shape as described above, it is possible to individually wrap only the amount consumed at one time, or it becomes easy to cut with a spoon etc. for each bite, It can be made into the food for persons with difficulty in swallowing which is excellent in handling and hygiene in the field such as medical care and nursing care.

  The highly nutritious jelly food contains a large amount of collagen hydrolyzate and therefore has a high protein content. Therefore, a sufficient amount of protein can be consumed with a small amount of food. Moreover, it has a jelly-like texture suitable for eating by persons with difficulty in swallowing, and can reduce the risk of aspiration pneumonia.

  Evaluation of swallowing kinetics of a highly nutritious jelly food can be performed using any known method. Specific examples thereof include swallowing endoscopy (VE), swallowing imaging (VF), and swallowing. Examples include muscle electromyography (EMG) and cervical auscultation. It is also possible to evaluate swallowing dynamics by performing the same measurement on the swallowing training meal and comparing the obtained results.

Example 1: Production of high nutrition jelly food 0.35 parts by weight of a gelling agent comprising carrageenan, locust bean gum, xanthan gum, glucomannan in a weight ratio of 16: 25: 25: 10 is added to 39 parts by weight of water, The mixture was stirred for 10 minutes using a propeller-type stirrer to prevent foaming. Thereafter, the mixture was heated to 80 ° C. and stirred for 30 minutes to prepare an aqueous gelling agent solution. While stirring the gelling agent aqueous solution, an aqueous solution in which 20.2 parts by weight of collagen hydrolyzate was dissolved in 26 parts by weight of water was added. Then, a fragrance | flavor, a sweetener, gluconic acid (pH adjuster), and an antifoamer were added and stirred. The mixture (jelly liquid) thus obtained was filled into a mold (30 mm × 100 mm × 10 mm) heated to 85 ° C., and cooled to be gelled.

When the hardness stress, cohesiveness and adhesion were measured using a conventional method, the following results were obtained: hardness stress: 4000 Pa, cohesiveness: 0.2, and adhesion: 200 J / m ³ . These results satisfy all the numerical values required for foods for persons with difficulty in swallowing.

Comparative Example 1
The same operation as in Example 1 was carried out except that a commercially available polysaccharide gelling agent was used instead of the above gelling agent, and an attempt was made to produce a jelly food. No texture suitable for eating by people with difficulty swallowing, such as fragile properties.

Claims (3)

The following components (a) Water: 40 to 75% by weight
(B) Collagen hydrolyzate: 10 to 35% by weight
(C) (c-1) carrageenan and (c-2) one or more polysaccharides selected from the group consisting of locust bean gum, glucomannan, xanthan gum, guar gum, Gelling agent contained by weight ratio: 0.1 to 1.1% by weight
(D) One or more selected from the group consisting of sweeteners, flavoring agents, flavoring agents, coloring agents, pH adjusting agents and nutritional supplement components: a jelly mixed and gelled so as not to foam the mixture containing the remainder A nutritious jelly food for persons with difficulty in swallowing, characterized by being a food.   2. The highly nutritious jelly food for persons with difficulty in swallowing according to claim 1, having a plate-like shape having a width of 15 to 35 mm, a length of 80 to 150 mm, and a thickness of 1 to 10 mm.   The highly nutritious jelly food for persons with difficulty in swallowing according to claim 2, which is individually packaged.