JP2018093840A - 付着感が低減された固体状組成物 - Google Patents
付着感が低減された固体状組成物 Download PDFInfo
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- JP2018093840A JP2018093840A JP2016244817A JP2016244817A JP2018093840A JP 2018093840 A JP2018093840 A JP 2018093840A JP 2016244817 A JP2016244817 A JP 2016244817A JP 2016244817 A JP2016244817 A JP 2016244817A JP 2018093840 A JP2018093840 A JP 2018093840A
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Abstract
Description
本発明は、上記事情に鑑みなされたものであり、タンパク質としてコラーゲンを含有する場合であっても、口腔及び咽頭への付着性が低い性質を有する固体状組成物を提供することを目的とする。
項1.次の(a)成分及び(b)成分を含む固体状組成物であって、(a)成分1質量部に対して、(b)成分を0.1〜10質量部含有する固体状組成物;
(a)コラーゲン、
(b)トレハロース及び/又はDE15以上のデンプン分解物。
項2.次の(a)成分及び(b)成分を含む固体状組成物調製用ベースであって、(a)成分1質量部に対して、(b)成分を0.1〜10質量部含有する固体状組成物調製用ベース;
(a)コラーゲン、
(b)トレハロース及び/又はDE15以上のデンプン分解物。
項3.項2に記載の固体状組成物調製用ベースを含有する固体状組成物。
項4.コラーゲンを含有する固体状組成物の付着性低減方法であって、
コラーゲン1質量部に対して、トレハロース及び/又はDE15以上のデンプン分解物を0.1〜10質量部含有させることを特徴とする固体状組成物の付着性低減方法。
本発明において、固体状組成物とは、品温20℃及び標準大気圧の条件で測定した「かたさ」が100〜500000N/m2の範囲、好ましくは200〜400000N/m2の範囲、より好ましくは300〜300000N/m2の範囲にある組成物のことをいう。ここで「かたさ」は、ユニバーサルデザインフード自主規格 第3版(日本介護食品協議会)の記載に準じて測定することができる。具体的には、下記の測定方法により求めることができる。
被験試料を直径40mm、高さ20mmの容器に充填し、テクスチャーアナライザー(テクスチャーアナライザーTA−XT−2i[Stable Micro Systems社製])を使用して、直径20mm、高さ8mmの樹脂製のプランジャーを用いて、圧縮速度10mm/s、クリアランス5mmで2回圧縮測定する。1回目の圧縮時の最大応力を「かたさ」(N/m2)とする。
特に「かたさ」が200〜500000N/m2、好ましくは300〜200000N/m2の範囲にあると、咀嚼機能が低下した者であっても咀嚼及び嚥下しやすい固体状組成物となる。
(a)コラーゲン、
(b)トレハロース及び/又はDE15以上のデンプン分解物。
本発明に係る固体状組成物は、当該目的を達成するために、上記(a)及び(b)の2成分に加え、例えば、タンパク質(コラーゲンを除く)、糖質(トレハロースを除く)、脂質等を含有してもよい。
本発明に係る固体状組成物の具体的な態様としては、例えば、水分補給食品、栄養補助食品、嚥下困難者用食品等の固体状食品を挙げることができるが、前記性質を有する観点からは、特に咀嚼・嚥下困難者用食品に適している。
本発明において、固体状組成物調製用ベースとは、これを含有することで上記1.に記載の固体状組成物を調製することができる補助組成物のことをいい、具体的には、液体状組成物と混合することで上記1.に記載の固体状組成物を調製することができる補助組成物のことをいう。
(a)コラーゲン、
(b)トレハロース及び/又はDE15以上のデンプン分解物。
本発明の固体状組成物調製用ベースにおける、(a)成分1質量部に対する(b)成分の含量は、上記1.の記載を援用できる。
本発明に係る固体状組成物調製用ベースは、本発明の効果を妨げない範囲において、上記(a)及び(b)成分以外に他の可食性成分を含有することができ、例えば、上記1.の記載を援用できる。
本発明に係る固体状組成物調製用ベースにより調製される固体状組成物の具体的な態様としては、上記1.の記載を援用できる。
本発明に係る固体状組成物の付着性低減方法は、コラーゲンを含有する固体状組成物において、コラーゲン1質量部に対して、トレハロース及び/又はDE15以上のデンプン分解物を0.1〜10質量部含有させることを特徴とする。
本発明に係る固体状組成物の付着性低減方法における、固体状組成物の具体的な態様としては、上記1.の記載を援用できる。
表1及び2に示す処方に従い、固体状組成物(ゼリー)を調製した。具体的には、80℃に加熱した水に、トレハロース又はデンプン分解物、コラーゲンペプチド、並びに寒天の粉体混合物(固体状組成物調製用ベース)及び果糖ぶどう糖液糖を添加し、10分間撹拌した。その後、クエン酸を添加してpH4.3に調整し、香料を添加し、水で全量補正した後、カップ充填し、85℃で30分間の殺菌処理を行った。殺菌後、8℃の水槽中で約2時間冷却して固体状組成物を調製した。
調製された固体状組成物を20℃に調温し、上記に記載の測定方法により、かたさ(N/m2)を測定した。
[付着性の評価]
調製された固体状組成物を20℃に調温し、以下の条件でTPA(テクスチャープロファイル分析)測定を行い、治具への付着性(J/m3)を測定した。詳細には、試料を直径40mm容器に高さ15mmに充填し、テクスチャーアナライザーを用いて、直径20mmのプランジャーを用い、圧縮速度10mm/sec、クリアランス5mmで2回圧縮測定を行った。
結果を表3に示す。
また、トレハロースを含有する実施例1−1〜1−3は、それぞれ等量のデンプン分解物(DE=8)を含有する比較例1−1〜1−3に対し、かたさはほぼ同程度でありながらも、付着性が低減されており、また、喫食した際の官能評価による口腔及び咽頭への付着感も小さかった。
さらに、トレハロースを15%含有する実施例1−4は、十分なかたさを有し、かつ付着性が低いのに対し、等量のデンプン分解物(DE=8)を含有する比較例1−4は、かたさが低く、付着性が高かった。
表4及び5に示す処方に従い、固体状組成物(ゼリー)を調製した。具体的には、80℃に加熱した水に、デンプン分解物、コラーゲンペプチド及び寒天の粉体混合物(固体状組成物調製用ベース)及び果糖ぶどう糖液糖を添加し、10分間撹拌した。その後、クエン酸を添加してpH4.3に調整し、香料を添加し、水で全量補正した後、カップ充填し、85℃で30分間の殺菌処理を行った。殺菌後、8℃の水槽中で約2時間冷却して固体状組成物を調製した。
また、デンプン分解物(DE=40)を含有する実施例2−1〜2−3は、喫食した際の官能評価による口腔及び咽頭への付着感が小さかった。さらに、デンプン分解物(DE=40)を含有する実施例2−2は、等量のデンプン分解物(DE=11)を含有する比較例2に対し、かたさは同等でありながらも、付着性が低減されていた。
表7及び8に示す処方に従い、100g中のエネルギーが193kcalの固体状組成物(ゼリー)を調製した。具体的には、80℃に加熱した水に、トレハロース又はデンプン分解物、コラーゲンペプチド、ジェランガム、並びにクエン酸三ナトリウムの粉体混合物(固体状組成物調製用ベース:100g中のエネルギーが398kcal)及び果糖ぶどう糖液糖を添加し、10分間撹拌した。その後、クエン酸を添加してpH4.3に調整し、香料及び予め熱湯に溶解した乳酸カルシウムを添加し、水で全量補正した後、カップ充填し、85℃で30分間の殺菌処理を行った。殺菌後、8℃の水槽中で約2時間冷却して固体状組成物を調製した。
一方、デンプン分解物(DE=8)を含有する比較例3では、ゲル化せず、固体状組成物が調製できず、かたさ及び付着性を測定することができなかった。
Claims (4)
- 次の(a)成分及び(b)成分を含む固体状組成物であって、(a)成分1質量部に対して、(b)成分を0.1〜10質量部含有する固体状組成物;
(a)コラーゲン、
(b)トレハロース及び/又はDE15以上のデンプン分解物。 - 次の(a)成分及び(b)成分を含む固体状組成物調製用ベースであって、(a)成分1質量部に対して、(b)成分を0.1〜10質量部含有する固体状組成物調製用ベース;
(a)コラーゲン、
(b)トレハロース及び/又はDE15以上のデンプン分解物。 - 請求項2に記載の固体状組成物調製用ベースを含有する固体状組成物。
- コラーゲンを含有する固体状組成物の付着性低減方法であって、
コラーゲン1質量部に対して、トレハロース及び/又はDE15以上のデンプン分解物を0.1〜10質量部含有させることを特徴とする固体状組成物の付着性低減方法。
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JPH07194310A (ja) * | 1993-12-28 | 1995-08-01 | Kanebo Foods Ltd | 耐熱性を有するソフトキャンディ |
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JP2011109920A (ja) * | 2009-11-24 | 2011-06-09 | Hiratomiya:Kk | プリン食品とその製造方法 |
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