JP2018093841A - Solid composition with reduced adhesion-texture - Google Patents
Solid composition with reduced adhesion-texture Download PDFInfo
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- JP2018093841A JP2018093841A JP2016244818A JP2016244818A JP2018093841A JP 2018093841 A JP2018093841 A JP 2018093841A JP 2016244818 A JP2016244818 A JP 2016244818A JP 2016244818 A JP2016244818 A JP 2016244818A JP 2018093841 A JP2018093841 A JP 2018093841A
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Abstract
Description
本発明は、喫食の際の口腔及び咽頭への付着感が低減された固体状組成物に関する。 The present invention relates to a solid composition with reduced adhesion to the oral cavity and pharynx during eating.
高齢者の増加に伴い、食物を噛み砕き飲み込むという一連の動作に障害をもつ、いわゆる咀嚼・嚥下困難者が増加している。加えて、脳血管障害、腫瘍等の疾病が咀嚼・嚥下障害を引き起こす場合も多く、その増加を一層加速させている。これら咀嚼・嚥下困難者は窒息や誤嚥性肺炎を起こしやすいため、栄養摂取の方法を、経口から経管あるいは経静脈へと変えなければならないことがある。経管あるいは経静脈栄養法の技術的進歩は目覚しく、咀嚼・嚥下困難者の栄養管理のうえで、それらが果たす役割は大きい。反面、経口的に食物を摂取できないという精神的苦痛を伴うため、ＱＯＬ（Ｑｕａｌｉｔｙ ｏｆ Ｌｉｆｅ）の改善という観点からみると、できるだけ「口から摂取できる食事」を工夫することが重要である。このような状況のもと、経口摂取が可能で食べる楽しみが得られ、かつ、摂食機能を向上させることが出来る嚥下困難者用の固体状食品の開発が盛んに行われている。 As the number of elderly people increases, so-called mastication and swallowing difficulties are increasing, which impairs a series of actions of chewing and swallowing food. In addition, diseases such as cerebrovascular disorders and tumors often cause mastication / swallowing disorders, and the increase is further accelerated. Since these persons with difficulty in chewing and swallowing are prone to suffocation and aspiration pneumonia, the method of nutrition intake may have to be changed from oral to tube or vein. The technological advancement of tube or parenteral nutrition has been remarkable, and they play a significant role in the nutritional management of those with difficulty in chewing and swallowing. On the other hand, since it is accompanied by mental distress that food cannot be taken orally, it is important to devise a “meal that can be taken by mouth” as much as possible from the viewpoint of improving QOL (Quality of Life). Under such circumstances, development of solid foods for persons with difficulty in swallowing, which can be taken orally, can be enjoyed to eat, and can improve eating ability, has been actively conducted.
咀嚼・嚥下困難者用の固体状食品に望まれる性質として、例えば、１）口腔及び咽頭への付着性が低いこと、２）食塊形成性（食品の口中でのまとまりやすさ）に優れること等が挙げられる。従来、当該性質を有する固体状食品や、水や既存食品に添加することで前記食品を調製することができるゲル化剤等の開発が種々検討されている。例えば、タラガム及び／又はローカストビーンガムと、キサンタンガムとを併用してなることを特徴とする易嚥下補助組成物（特許文献１）、液状食品を嚥下するのにこれを凝固させるためのキットであって、ローメトキシルペクチン、アルギン酸ナトリウム及びカラギナンから選択される１種又は２種以上の増粘材を含む溶液と、カルシウム溶液とを対にしてなる嚥下補助食品（特許文献２）、ゲル化剤及び増粘剤を含むゲル状組成物であって、予め別個に加熱された、前記ゲル化剤の溶液及び前記増粘剤の溶液を、混合し冷却してなることを特徴とするゲル状組成物（特許文献３）等が知られている。 Properties desired for solid foods for those with difficulty in chewing / swallowing include, for example, 1) low adhesion to the oral cavity and pharynx, and 2) excellent mass formation (easiness to collect in the mouth of food). Etc. Conventionally, various developments such as a solid food having such properties and a gelling agent capable of preparing the food by adding it to water or existing food have been studied. For example, an easy swallowing assisting composition (Patent Document 1) characterized in that cod gum and / or locust bean gum and xanthan gum are used in combination, and a kit for coagulating the liquid food to swallow it. A swallowing supplement (Patent Document 2), a gelling agent, and a solution containing one or more thickeners selected from low methoxyl pectin, sodium alginate and carrageenan and a calcium solution A gel-like composition comprising a thickener, wherein the gelled composition and the thickener solution, which are separately heated in advance, are mixed and cooled. (Patent Document 3) and the like are known.
例えば、咀嚼・嚥下困難者用の固体状食品は、高栄養とするためにタンパク質の含量を高くする場合がある。この場合、増粘剤又はゲル化剤として増粘多糖類を含有すると、嚥下に適さないベタベタとした付着性の高い物性が特に生じやすいという問題を有する。
本発明は、上記事情に鑑みなされたものであり、タンパク質及び増粘多糖類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。
For example, solid foods for persons with difficulty in chewing / swallowing may have a high protein content in order to achieve high nutrition. In this case, when a thickening polysaccharide is contained as a thickener or a gelling agent, there is a problem that a highly adherent physical property that is not suitable for swallowing is particularly likely to occur.
This invention is made | formed in view of the said situation, Even if it is a case where protein and a thickening polysaccharide are contained, providing the solid-state composition which has a property with low adhesiveness to an oral cavity and a pharynx. Objective.
本発明者らは、上記課題を解決するために鋭意検討した結果、固体状組成物に、（ａ）タンパク質及び増粘多糖類、並びに（ｂ）トレハロース及び／又はＤＥ１５以上のデンプン分解物を含有させ、かつ（ａ）成分１質量部に対する（ｂ）成分の含量を０．０５〜１０質量部とすることで、タンパク質及び増粘多糖類を含有することに起因する口腔及び咽頭への付着性が低減された固体状組成物を調製できることを見出した。 As a result of intensive studies to solve the above problems, the inventors of the present invention contain (a) a protein and a thickening polysaccharide, and (b) trehalose and / or a starch degradation product of DE15 or higher in the solid composition. And the adhesiveness to the oral cavity and pharynx resulting from the inclusion of protein and thickening polysaccharide by setting the content of component (b) to 0.05 to 10 parts by mass relative to 1 part by mass of component (a) It has been found that a solid composition with reduced can be prepared.
また、（ａ）タンパク質及び増粘多糖類、並びに（ｂ）トレハロース及び／又はＤＥ１５以上のデンプン分解物を含有し、かつ（ａ）成分１質量部に対する（ｂ）成分の含量が０．０５〜１０質量部である固体状組成物調製用ベースを使用することで、タンパク質及び増粘多糖類を含有することに起因する口腔及び咽頭への付着性が低減された固体状組成物を調製できることを見出した。 Moreover, (a) protein and polysaccharide thickener, and (b) trehalose and / or starch degradation product more than DE15 are contained, and (a) content of (b) component with respect to 1 mass part of component is 0.05- By using the solid composition preparation base of 10 parts by mass, it is possible to prepare a solid composition with reduced adhesion to the oral cavity and pharynx caused by containing protein and thickening polysaccharide I found it.
また、タンパク質及び増粘多糖類を含有する固体状組成物において、タンパク質及び増粘多糖類の総量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０．０５〜１０質量部含有させることで、タンパク質及び増粘多糖類を含有することに起因する固体状組成物の付着性を低減できることを見出した。 Further, in the solid composition containing protein and thickening polysaccharide, 0.05 to 10 parts by mass of trehalose and / or starch degradation product of DE15 or more with respect to 1 part by mass of the total amount of protein and thickening polysaccharide. It has been found that the adhesiveness of the solid composition resulting from the inclusion of the protein and the thickening polysaccharide can be reduced by the inclusion.
本発明は、以下の態様を有する固体状組成物、固体状組成物調製用ベース、及び固体状組成物の付着性低減方法に関する；
項１．次の（ａ）成分及び（ｂ）成分を含有する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０．０５〜１０質量部含有する固体状組成物；
（ａ）タンパク質及び増粘多糖類、
（ｂ）トレハロース及び／又はＤＥ１５以上のデンプン分解物。
項２．タンパク質１質量部に対して、増粘多糖類を０．０００５〜３０質量部含有する、項１に記載の固体状組成物。
項３．次の（ａ）成分及び（ｂ）成分を含有する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０．０５〜１０質量部含有する固体状組成物調製用ベース；
（ａ）タンパク質及び増粘多糖類、
（ｂ）トレハロース及び／又はＤＥ１５以上のデンプン分解物。
項４．タンパク質１質量部に対して、増粘多糖類を０．０００５〜３０質量部含有する、項３に記載の固体状組成物調製用ベース。
項５．項３又は４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６．タンパク質及び増粘多糖類を含有する固体状組成物の付着性低減方法であって、
タンパク質及び増粘多糖類の総量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０．０５〜１０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。
項７．タンパク質１質量部に対して、増粘多糖類を０．０００５〜３０質量部含有する、項６に記載の固体状組成物の付着性低減方法。
The present invention relates to a solid composition having the following aspects, a base for preparing a solid composition, and a method for reducing the adhesion of the solid composition;
Item 1. Solid composition containing the following (a) component and (b) component, and containing 0.05 to 10 parts by mass of (b) component with respect to 1 part by mass of (a) component object;
(A) proteins and thickening polysaccharides,
(B) Starch degradation product of trehalose and / or DE15 or higher.
Item 2. Item 2. The solid composition according to Item 1, comprising 0.0005 to 30 parts by mass of a thickening polysaccharide with respect to 1 part by mass of protein.
Item 3. A base for preparing a solid composition containing the following component (a) and component (b), containing 0.05 to 10 parts by mass of component (b) with respect to 1 part by mass of component (a) A base for preparing a solid composition;
(A) proteins and thickening polysaccharides,
(B) Starch degradation product of trehalose and / or DE15 or higher.
Item 4. Item 4. The solid composition preparation base according to Item 3, comprising 0.0005 to 30 parts by mass of a thickening polysaccharide with respect to 1 part by mass of protein.
Item 5. Item 5. A solid composition containing the base for preparing a solid composition according to Item 3 or 4.
Item 6. A method for reducing the adhesion of a solid composition containing a protein and a thickening polysaccharide, comprising:
A method for reducing adhesiveness of a solid composition, comprising adding 0.05 to 10 parts by mass of trehalose and / or starch degradation product of DE15 or higher to 1 part by mass of the total amount of protein and thickening polysaccharide.
Item 7. Item 7. The method for reducing the adhesiveness of a solid composition according to Item 6, wherein the thickening polysaccharide is contained in an amount of 0.0005 to 30 parts by mass with respect to 1 part by mass of the protein.
本発明によれば、タンパク質及び増粘多糖類を含有するにもかかわらず、口腔及び咽頭への付着性が低い固体状組成物を調製することができ、かかる固体状組成物は特に咀嚼・嚥下困難者用食品に適した性質を有する。 According to the present invention, it is possible to prepare a solid composition having low adhesion to the oral cavity and pharynx despite containing protein and thickening polysaccharide, and the solid composition is particularly suitable for chewing / swallowing. It has properties suitable for food for people with difficulty.
１．固体状組成物
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。
1. In solid compositions the present invention, the solid composition was measured under conditions of a product temperature 20 ° C. and normal atmospheric pressure "hardness" in the range of 100~500000N / m 2, preferably of 200~400000N / m 2 range, more preferably refers to a composition in the range of 300~300000N / m 2. Here, “hardness” can be measured according to the description in the third edition of the Universal Design Food Voluntary Standards (Japan Care Food Council). Specifically, it can be determined by the following measurement method.
［かたさの測定方法］
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。
[Measurement method of hardness]
A test sample is filled into a container having a diameter of 40 mm and a height of 20 mm, and a texture plunger (texture analyzer TA-XT-2i [manufactured by Stable Micro Systems)] is used to make a resin plunger having a diameter of 20 mm and a height of 8 mm. Is used for compression measurement at a compression speed of 10 mm / s and a clearance of 5 mm. The maximum stress during the first compression is defined as “hardness” (N / m 2 ).
固体状組成物の具体的な形態としては、例えば、ゲル状、ムース状、ババロア状等が挙げられ、好ましくはゲル状又はムース状である。ゲル状である場合、「かたさ」は３００〜５０００００Ｎ／ｍ２であることが好ましく、５００〜４０００００Ｎ／ｍ２であることがより好ましい。ムース状である場合、「かたさ」は１００〜３００００Ｎ／ｍ２であることが好ましく、２００〜２００００Ｎ／ｍ２であることがより好ましい。
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・嚥下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。
Specific examples of the solid composition include a gel shape, a mousse shape, and a bavaroi shape, and a gel shape or a mousse shape is preferable. If a gel, "hardness" is preferably from 300~500000N / m 2, and more preferably 500~400000N / m 2. When a mousse, "hardness" is preferably from 100~30000N / m 2, and more preferably 200~20000N / m 2.
In particular, when the “hardness” is in the range of 200 to 500,000 N / m 2 , preferably 300 to 200,000 N / m 2, a solid composition that is easy to chew and swallow even if the chewing / swallowing function is lowered is obtained.
本発明に係る固体状組成物は、次の（ａ）成分及び（ｂ）成分を含み、かつ（ａ）成分１質量部に対して、（ｂ）成分を０．０５〜１０質量部含有することを特徴とする；
（ａ）タンパク質及び増粘多糖類、
（ｂ）トレハロース及び／又はＤＥ１５以上のデンプン分解物。
The solid composition according to the present invention contains the following components (a) and (b) and contains 0.05 to 10 parts by mass of component (b) with respect to 1 part by mass of component (a). Characterized by:
(A) proteins and thickening polysaccharides,
(B) Starch degradation product of trehalose and / or DE15 or higher.
本発明に係る固体状組成物に使用される（ａ）成分としてのタンパク質は、例えば、乳タンパク質（例えば、牛乳、脱脂粉乳、全脂粉乳、乳清タンパク質、カゼイン等）、大豆タンパク質（例えば、豆乳等）、小麦タンパク質、米タンパク質、卵タンパク質、畜肉・水産物由来タンパク質、ゼラチン、コラーゲン、これらタンパク質の分解物（ペプチド）等が挙げられる。好ましくは乳タンパク質、大豆タンパク質、小麦タンパク質、卵タンパク質、コラーゲン及びこれらタンパク質の分解物からなる群より選ばれる１種以上であり、より好ましくは乳タンパク質、大豆タンパク質、コラーゲン及びこれらタンパク質の分解物からなる群より選ばれる１種以上である。 The protein as the component (a) used in the solid composition according to the present invention includes, for example, milk protein (for example, milk, skim milk powder, whole milk powder, whey protein, casein, etc.), soy protein (for example, Soymilk, wheat protein, rice protein, egg protein, livestock meat / aquatic product-derived protein, gelatin, collagen, degradation products (peptides) of these proteins, and the like. Preferably, it is at least one selected from the group consisting of milk protein, soy protein, wheat protein, egg protein, collagen and degradation products of these proteins, more preferably from milk protein, soy protein, collagen and degradation products of these proteins. One or more selected from the group consisting of:
本発明に係る固体状組成物における（ａ）成分としてのタンパク質の含量は、好ましくは０．５〜３０質量％であり、より好ましくは１〜２５質量％である。０．５質量％より少ないと、固体状組成物の栄養学的価値が低くなる場合があり、３０質量％より多いと、固体状組成物の固形分含量が多くなり食感が悪化する場合がある。 The content of the protein as the component (a) in the solid composition according to the present invention is preferably 0.5 to 30% by mass, more preferably 1 to 25% by mass. If the amount is less than 0.5% by mass, the nutritional value of the solid composition may be low. If the amount is more than 30% by mass, the solid content of the solid composition may increase and the texture may deteriorate. is there.
本発明に係る固体状組成物に使用される（ａ）成分としての増粘多糖類は、例えば、キサンタンガム、カラギナン（例えば、カッパ型、イオタ型、ラムダ型等）、アルギン酸類（例えば、アルギン酸、アルギン酸塩等）、ジェランガム（例えば、脱アシル型ジェランガム、ネイティブ型ジェランガム等）、ペクチン（例えば、ＬＭペクチン、ＨＭペクチン等）、ガラクトマンナン（例えば、グァーガム、ローカストビーンガム、タラガム等）、タマリンドシードガム、サイリウムシードガム、サバクヨモギシードガム、グルコマンナン、ラムザンガム、ウェランガム、カードラン、プルラン、カラヤガム、トラガントガム、ガティガム、アラビアガム、カシアガム、マクロホモプシスガム、寒天、ゼラチン、デンプン、化工・加工デンプン、微結晶セルロース、微小繊維状セルロース、発酵セルロース、セルロース誘導体（例えば、メチルセルロース（ＭＣ）、ヒドロキシプロピルメチルセルロース（ＨＰＭＣ）、カルボキシメチルセルロース（ＣＭＣ）ナトリウム、ヒドロキシプロピルセルロース（ＨＰＣ）、ヒドロキシエチルセルロース（ＨＥＣ）等）、大豆多糖類、キチン、キトサン等が挙げられる。好ましくはキサンタンガム、カラギナン、ジェランガム、ペクチン、ガラクトマンナン、グルコマンナン、寒天、ゼラチン、デンプン及び化工・加工デンプンからなる群より選ばれる１種以上である。 The thickening polysaccharide as the component (a) used in the solid composition according to the present invention includes, for example, xanthan gum, carrageenan (for example, kappa type, iota type, lambda type, etc.), alginic acids (for example, alginic acid, Alginate etc.), gellan gum (eg deacylated gellan gum, native gellan gum etc.), pectin (eg LM pectin, HM pectin etc.), galactomannan (eg guar gum, locust bean gum, tara gum etc.), tamarind seed gum , Psyllium seed gum, mackerel mugwort seed gum, glucomannan, ramzan gum, welan gum, curdlan, pullulan, karaya gum, tragacanth gum, gati gum, gum arabic, cassia gum, macrohomopsis gum, agar, gelatin, starch, modified and modified starch, Crystalline cellulose, microfibrous cellulose, fermented cellulose, cellulose derivatives (for example, methylcellulose (MC), hydroxypropylmethylcellulose (HPMC), sodium carboxymethylcellulose (CMC), hydroxypropylcellulose (HPC), hydroxyethylcellulose (HEC), etc.), Examples include soybean polysaccharides, chitin, chitosan and the like. Preferably, it is at least one selected from the group consisting of xanthan gum, carrageenan, gellan gum, pectin, galactomannan, glucomannan, agar, gelatin, starch and modified / modified starch.
本発明に係る固体状組成物における（ａ）成分としての増粘多糖類の含量は、好ましくは０．０２〜１５質量％であり、より好ましくは０．０５〜１０質量％である。０．０２質量％より少ない場合、又は１５質量％より多い場合、本発明で望まれる固体状組成物の物性（かたさ）を達成できない場合がある。 The content of the thickening polysaccharide as the component (a) in the solid composition according to the present invention is preferably 0.02 to 15% by mass, more preferably 0.05 to 10% by mass. When the amount is less than 0.02% by mass or more than 15% by mass, the physical properties (hardness) of the solid composition desired in the present invention may not be achieved.
本発明に係る固体状組成物におけるタンパク質及び増粘多糖類の総量は、適宜設定することができ、好ましくは１〜４０質量％であり、より好ましくは１．５〜３０質量％である。
また、本発明に係る固体状組成物における、タンパク質１質量部に対する増粘多糖類の含量は、好ましくは０．０００５〜３０質量部であり、より好ましくは、０．００１〜１０質量部である。
タンパク質及び増粘多糖類を含有する固体状組成物における付着性は、タンパク質及び増粘多糖類の含量及び質量割合が前記範囲であるときに、より顕著となる。本発明によれば、固体状組成物におけるタンパク質と増粘多糖類の含量及び質量割合が前記範囲であっても、付着性が低減した固体状組成物を調製することができる。
The total amount of protein and thickening polysaccharide in the solid composition according to the present invention can be appropriately set, and is preferably 1 to 40% by mass, more preferably 1.5 to 30% by mass.
Moreover, the content of the thickening polysaccharide with respect to 1 part by mass of the protein in the solid composition according to the present invention is preferably 0.0005 to 30 parts by mass, and more preferably 0.001 to 10 parts by mass. .
Adhesion in a solid composition containing protein and thickening polysaccharide becomes more prominent when the content and mass ratio of protein and thickening polysaccharide are within the above ranges. According to the present invention, even if the content and mass ratio of the protein and thickening polysaccharide in the solid composition are within the above ranges, a solid composition with reduced adhesion can be prepared.
本発明に係る固体状組成物に使用される（ｂ）成分としてのトレハロースは、分子量が３４２．３を示す二糖類であり、２分子のＤ−グルコースが１，１−グリコシド結合した構造を有するものである。トレハロースは、その結合様式から、α，α結合を有するα，α−トレハロース、α，β結合を有するα，β−トレハロース、及びβ，β結合を有するβ，β−トレハロースの３種が存在する。 Trehalose as component (b) used in the solid composition according to the present invention is a disaccharide having a molecular weight of 342.3, and has a structure in which two molecules of D-glucose are linked by 1,1-glycoside. Is. There are three types of trehalose, α, α-trehalose having an α, α bond, α, β-trehalose having an α, β bond, and β, β-trehalose having a β, β bond. .
本発明に係る固体状組成物に使用される（ｂ）成分としてのデンプン分解物は、デンプンを水とともに加熱した糊液を、酸又は酵素で加水分解することにより得られる各種中間体である。デンプン分解物の分解の程度はＤＥ（Ｄｅｘｔｒｏｓｅ Ｅｑｕｉｖａｌｅｎｔ）値で表すことができる。本発明に係る固体状組成物には、ＤＥが通常１５以上のもの、好ましくは１６以上のもの、より好ましくは１８以上のものを使用することができる。ＤＥが当該範囲のデンプン分解物を使用することで、より付着性の低い固体状組成物を調製することができる。また、本発明に係る固体状組成物には、ＤＥが通常１００以下のもの、好ましくは５０以下のもの、より好ましくは４０以下のものを使用することができる。ＤＥが当該範囲のデンプン分解物を使用することで、デンプン分解物が有する甘味が本発明に係る固体状組成物の味質に与える影響を低減することができる。 The starch decomposition product as the component (b) used in the solid composition according to the present invention is various intermediates obtained by hydrolyzing starch paste heated with water with an acid or an enzyme. The degree of degradation of the starch degradation product can be expressed by DE (Dextrose Equivalent) value. In the solid composition according to the present invention, those having DE of usually 15 or more, preferably 16 or more, more preferably 18 or more can be used. By using a starch degradation product having a DE within the above range, a solid composition having lower adhesion can be prepared. In the solid composition according to the present invention, those having DE of usually 100 or less, preferably 50 or less, more preferably 40 or less can be used. By using the starch degradation product in the range of DE, the influence of the sweetness of the starch degradation product on the taste quality of the solid composition according to the present invention can be reduced.
本発明に係る固体状組成物は、（ａ）成分１質量部に対して、（ｂ）成分を通常０．０５〜１０質量部含有し、好ましくは０．１〜８質量部、より好ましくは０．２〜８質量部含有する。（ａ）成分１質量部に対する（ｂ）成分の含量が０．０５質量部より少ないと、タンパク質及び増粘多糖類を含有することに起因する固体状組成物の口腔及び咽頭への付着性を十分に低減できない場合があり、１０質量部より多いと、固体状組成物の固形分含量が多くなり食感が悪化する場合がある。 The solid composition according to the present invention usually contains 0.05 to 10 parts by mass, preferably 0.1 to 8 parts by mass, more preferably 1 part by mass of (a) component. Contains 0.2 to 8 parts by mass. When the content of the component (b) relative to 1 part by mass of the component (a) is less than 0.05 parts by mass, the adhesion of the solid composition to the oral cavity and pharynx resulting from the inclusion of the protein and the thickening polysaccharide In some cases, the amount cannot be sufficiently reduced. When the amount is more than 10 parts by mass, the solid content of the solid composition increases and the texture may be deteriorated.
本発明に係る固体状組成物は、栄養学的な価値を高める目的からは、固体状組成物１００ｇ中のエネルギーが５０〜５００ｋｃａｌであることが好ましく、６０〜４００ｋｃａｌであることがより好ましい。
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、トレハロース以外の糖質（例えば、単糖類（例えば、グルコース、フラクトース等）、二糖類（例えば、マルトース、ショ糖等）、糖アルコール類（例えば、キシリトール、ソルビトール、エリスリトール等）等）や、脂質（例えば、植物油（例えば、大豆油、綿実油、サフラワー油、コーン油、米油、ヤシ油、シソ油、ゴマ油、アマニ油等）、動物油（例えば、牛脂、豚脂、魚油等）等）等を含有してもよい。
In the solid composition according to the present invention, the energy in 100 g of the solid composition is preferably 50 to 500 kcal, and more preferably 60 to 400 kcal for the purpose of enhancing nutritional value.
In order to achieve the object, the solid composition according to the present invention, in addition to the two components (a) and (b) above, is a carbohydrate other than trehalose (for example, a monosaccharide (for example, glucose, fructose, etc.)). , Disaccharides (eg, maltose, sucrose, etc.), sugar alcohols (eg, xylitol, sorbitol, erythritol, etc.), lipids (eg, vegetable oil (eg, soybean oil, cottonseed oil, safflower oil, corn oil, Rice oil, coconut oil, perilla oil, sesame oil, linseed oil, etc.), animal oils (eg beef tallow, lard, fish oil, etc.) and the like.
また、本発明に係る固体状組成物は、本発明の効果を妨げない範囲において、その他の可食性成分、例えば、Ｌ−アスパラギン酸ナトリウム等のアミノ酸又はその塩、５’−イノシン酸二ナトリウム等の核酸又はその塩、クエン酸一カリウム等の有機酸又はその塩、塩化カリウム等の無機塩類に代表される調味料；カラシ抽出物、ワサビ抽出物、コウジ酸等の日持向上剤；シラコたん白抽出物、ポリリジン、ソルビン酸等の保存料；α、β−アミラーゼ、α、β−グルコシダ−ゼ、パパイン等の酵素；クエン酸、フマル酸、コハク酸等のｐＨ調整剤；ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、有機酸モノグリセリド、レシチン等の乳化剤；香料；β−カロチン、アナトー色素等の着色料；膨張剤；スクラロース、ソーマチン、アセスルファムカリウム、アスパルテーム、アドバンテーム等の甘味料；ビタミンＡ、ビタミンＣ、ビタミンＥ、ビタミンＫ等のビタミン類；鉄、カルシウム等のミネラル類等を含有してもよい。 In addition, the solid composition according to the present invention has other edible components, for example, an amino acid such as sodium L-aspartate or a salt thereof, disodium 5'-inosinate, etc., as long as the effects of the present invention are not hindered. Nucleic acids or salts thereof, seasonings typified by organic acids such as monopotassium citrate or salts thereof, inorganic salts such as potassium chloride; shelf-life improving agents such as mustard extract, wasabi extract, kojic acid; Preservatives such as white extract, polylysine and sorbic acid; enzymes such as α, β-amylase, α, β-glucosidase and papain; pH adjusters such as citric acid, fumaric acid and succinic acid; sucrose fatty acid ester , Emulsifiers such as glycerin fatty acid ester, organic acid monoglyceride, lecithin; flavoring agent; coloring agents such as β-carotene and anato dye; swelling agent; sucralose, thaumatin, acesulfur Sweeteners such as fam potassium, aspartame, and advantame; vitamins such as vitamin A, vitamin C, vitamin E, and vitamin K; minerals such as iron and calcium may be included.
本発明に係る固体状組成物は、タンパク質及び増粘多糖類を含有するにもかかわらず、付着性が低いという性質を有する。さらには、本発明に係る固体状組成物は、食塊形成能が高く、口腔内でまとまりやすい性質を有する。
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。
The solid composition according to the present invention has a property of low adhesiveness despite containing protein and thickening polysaccharide. Furthermore, the solid composition according to the present invention has a high ability to form a bolus, and has a property of being easily collected in the oral cavity.
Specific examples of the solid composition according to the present invention include solid foods such as hydrated foods, dietary supplements, and foods for persons with difficulty in swallowing, from the viewpoint of having the above properties. Especially suitable for foods for people with difficulty in chewing and swallowing.
本発明に係る固体状組成物の調製方法は、最終的に固体状組成物に上記の成分が含有される方法であれば制限されず、例えば、従来の固体状組成物の製造工程において、上記の成分を添加することが挙げられる。 The method for preparing the solid composition according to the present invention is not limited as long as the above components are finally contained in the solid composition. For example, in the conventional production process of the solid composition, The addition of these components can be mentioned.
２．固体状組成物調製用ベース
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。
2. Base for preparing a solid composition In the present invention, the base for preparing a solid composition includes the above 1. The auxiliary composition which can prepare the solid composition as described in 1. is mentioned, and specifically, it mixes with a liquid composition and said 1 above. An auxiliary composition capable of preparing the solid composition described in 1. above.
液体状組成物としては、例えば、水、牛乳、乳飲料、乳酸菌飲料、ドリンクヨーグルト、果汁入り清涼飲料、オレンジジュース等の果汁飲料、菜汁飲料、茶飲料、コーヒー飲料、ココア飲料、スポーツ飲料、機能性飲料、イオン飲料、ビタミン補給飲料、栄養補給バランス飲料等の飲料類；ソフトクリームミックス等の冷菓ミックス類；日本酒、ビール、発泡酒、ビールテイスト風アルコール飲料、焼酎、ウィスキー、ブランデー、ワイン、スピリッツ類（ラム、ウォッカ、ジン、テキーラ等）、リキュール類、飲用アルコール類を配合した各種カクテル類、赤ワイン等の果実酒等の酒類；コンソメスープ、ポタージュスープ、クリームスープ、中華スープ、ラーメンスープ等のスープ類；味噌汁、清汁、シチュウ、カレー、ホワイトソース、クリームソース、パスタソース、カスタードクリーム、葛湯、あんかけ用あん、タレ（焼肉用、焼き鳥用等）等の液状の最終食品類；醤油、ドレッシング、ソース等の液状調味料類；蛋白質・リン・カリウム調整食品、塩分調整食品、油脂調整食品、整腸作用食品、カルシウム・鉄・ビタミン強化食品、低アレルギー食品、濃厚流動食、経腸栄養剤、ミキサー食等の特殊食品・治療食類等が挙げられる。 Examples of the liquid composition include water, milk, milk beverage, lactic acid bacteria beverage, drink yogurt, soft drink with fruit juice, fruit juice drink such as orange juice, vegetable juice drink, tea drink, coffee drink, cocoa drink, sports drink, Beverages such as functional drinks, ion drinks, vitamin supplement drinks, nutritional balance drinks; frozen dessert mixes such as soft cream mixes; sake, beer, sparkling liquor, beer-taste style alcoholic drinks, shochu, whiskey, brandy, wine, Spirits (rum, vodka, gin, tequila, etc.), liqueurs, various cocktails containing drinking alcohol, alcoholic beverages such as red wine; consommé soup, potage soup, cream soup, Chinese soup, ramen soup, etc. Soups; miso soup, fresh soup, stew, curry, white sauce Liquid final foods such as cream sauce, pasta sauce, custard cream, kuzuyu, bean paste, sauce (for yakiniku, yakitori), etc .; liquid seasonings such as soy sauce, dressing, sauce; protein, phosphorus, potassium adjustment Foods, salt-adjusted foods, oil-and-fat-adjusted foods, intestinal foods, calcium / iron / vitamin-enriched foods, hypoallergenic foods, concentrated liquid foods, enteral nutrients, mixer foods, and other special foods and therapeutic foods .
本発明に係る固体状組成物調製用ベースは、次の（ａ）成分及び（ｂ）成分を含み、かつ（ａ）成分１質量部に対して、（ｂ）成分を０．０５〜１０質量部含有することを特徴とする；
（ａ）タンパク質及び増粘多糖類、
（ｂ）トレハロース及び／又はＤＥ１５以上のデンプン分解物。
The base for preparing a solid composition according to the present invention includes the following components (a) and (b), and 0.05 parts by mass of component (b) with respect to 1 part by mass of component (a). Containing a part;
(A) proteins and thickening polysaccharides,
(B) Starch degradation product of trehalose and / or DE15 or higher.
本発明に係る固体状組成物調製用ベースに使用される（ａ）及び（ｂ）成分は、上記１．の記載を援用できる。 The components (a) and (b) used in the solid composition preparation base according to the present invention are the above-mentioned 1. The description of can be used.
本発明に係る固体状組成物調製用ベースにおける（ａ）成分としてのタンパク質の含量は、好ましくは５〜８０質量％であり、より好ましくは８〜７５質量％である。 The content of the protein as the component (a) in the solid composition preparation base according to the present invention is preferably 5 to 80% by mass, more preferably 8 to 75% by mass.
本発明に係る固体状組成物調製用ベースにおける（ａ）成分としての増粘多糖類の含量は、好ましくは０．１〜４０質量％であり、より好ましくは０．５〜３０質量％である。 The content of the thickening polysaccharide as the component (a) in the solid composition preparation base according to the present invention is preferably 0.1 to 40% by mass, more preferably 0.5 to 30% by mass. .
本発明に係る固体状組成物調製用ベースにおけるタンパク質及び増粘多糖類の総量は、適宜設定することができ、好ましくは５〜９５質量％であり、より好ましくは８〜９０質量％である。
また、本発明に係る固体状組成物調製用ベースにおける、タンパク質１質量部に対する増粘多糖類の含量は、好ましくは０．００２〜８質量部であり、より好ましくは０．０１〜４質量部である。
The total amount of protein and thickening polysaccharide in the base for preparing a solid composition according to the present invention can be appropriately set, and is preferably 5 to 95% by mass, more preferably 8 to 90% by mass.
Moreover, the content of the thickening polysaccharide with respect to 1 part by mass of the protein in the solid composition preparation base according to the present invention is preferably 0.002 to 8 parts by mass, more preferably 0.01 to 4 parts by mass. It is.
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。 In the base for preparing a solid composition of the present invention, the content of the component (b) with respect to 1 part by mass of the component (a) is 1. The description of can be used.
本発明に係る固体状組成物調製用ベースは、これにより調製される固体状組成物の栄養学的な価値を高める目的からは、固体状組成物調製用ベース１００ｇ中のエネルギーが５０〜７００ｋｃａｌであることが好ましく、１００〜６００ｋｃａｌであることがより好ましい。
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。
The solid composition preparation base according to the present invention has an energy of 50 to 700 kcal in 100 g of the solid composition preparation base for the purpose of increasing the nutritional value of the solid composition prepared thereby. It is preferable that it is 100 to 600 kcal.
The base for preparing a solid composition according to the present invention can contain other edible components in addition to the components (a) and (b) as long as the effects of the present invention are not hindered. . The description of can be used.
本発明に係る固体状組成物調製用ベースの形態は特に制限されず、例えば、固体状（例えば、粉末状、顆粒状、キューブ状、錠剤状等）、液体状（例えば、溶液状、懸濁液状等）、半固形状（例えば、ペースト状等）等が挙げられ、好ましくは固体状であり、より好ましくは粉末状又は顆粒状である。 The form of the base for preparing a solid composition according to the present invention is not particularly limited. For example, the solid composition (eg, powder, granule, cube, tablet, etc.), liquid (eg, solution, suspension) Liquid), semi-solid (for example, paste) and the like, preferably solid, more preferably powder or granule.
本発明に係る固体状組成物調製用ベースの製造方法は、上記（ａ）及び（ｂ）成分を含むものであれば特に制限されず、例えば（１）ミキサー又はブレンダーを用いて粉体混合する方法、（２）水中に溶解又は分散させ、液体状とする方法、（３）個別に液体状物を調製し、使用時に混合する方法、（４）水中に溶解させたものをスプレードライ等により粉末化する方法、（５）粉体混合し、プレス機で圧縮することにより打錠し、キューブ状又は錠剤状にする方法、（６）水中に溶解させたものを造粒機により顆粒化する方法等によって調製することができる。 The manufacturing method of the base for preparing a solid composition according to the present invention is not particularly limited as long as it includes the above components (a) and (b). For example, (1) powder mixing is performed using a mixer or a blender. Method, (2) Method of dissolving or dispersing in water to make it liquid, (3) Method of individually preparing liquids and mixing them at the time of use, (4) Spray-drying what was dissolved in water (5) A method of tableting by mixing powder and compressing with a press to form a cube or a tablet, (6) Granulating a product dissolved in water with a granulator It can be prepared by a method or the like.
本発明に係る固体状組成物調製用ベースと液体状組成物との混合方法は特に制限されず、例えば、液体状組成物に本発明に係る固体状組成物調製用ベースを添加し、撹拌する方法が挙げられる。撹拌する方法としては、例えば、スプーン、フォーク、泡立て器、ミキサー、ホモジナイザー等による公知の撹拌手段を挙げることができる。混合の際の温度条件やｐＨ条件は、上記１．の固体状組成物を調製することができる条件であれば特に制限されず、適宜設定することができる。 The method for mixing the solid composition preparation base and the liquid composition according to the present invention is not particularly limited. For example, the solid composition preparation base according to the present invention is added to the liquid composition and stirred. A method is mentioned. Examples of the stirring method include known stirring means such as a spoon, a fork, a whisk, a mixer, and a homogenizer. The temperature conditions and pH conditions during mixing are as described in 1. above. The solid composition is not particularly limited as long as the solid composition can be prepared, and can be appropriately set.
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は、タンパク質及び増粘多糖類を含有するにもかかわらず、付着性が低いという性質を有する。さらには、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は、食塊形成能が高く、口腔内でまとまりやすい性質を有する。
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。
The solid composition prepared by the base for preparing a solid composition according to the present invention has a property of low adhesiveness despite containing protein and thickening polysaccharide. Furthermore, the solid composition prepared by the base for preparing a solid composition according to the present invention has a high ability to form a bolus and has a property of being easily collected in the oral cavity.
Specific embodiments of the solid composition prepared using the solid composition preparation base according to the present invention include the above-described 1. The description of can be used.
３．固体状組成物の付着性低減方法
本発明に係る固体状組成物の付着性低減方法は、タンパク質及び増粘多糖類を含有する固体状組成物において、タンパク質及び増粘多糖類の総量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０．０５〜１０質量部含有させることを特徴とする。
3. Method for reducing adhesion of solid composition The method for reducing adhesion of a solid composition according to the present invention is a solid composition containing protein and thickening polysaccharide, wherein the total amount of protein and thickening polysaccharide is 1 part by mass. In contrast, 0.05 to 10 parts by mass of trehalose and / or starch degradation product of DE15 or higher is contained.
本発明に係る固体状組成物の付着性低減方法において、使用される（ａ）及び（ｂ）成分の種類、含量及び質量割合は、上記１．の記載を援用できる。 In the method for reducing adhesion of a solid composition according to the present invention, the types, contents and mass ratios of the components (a) and (b) used are as described in 1. above. The description of can be used.
本発明に係る固体状組成物の付着性低減方法において、固体状組成物のエネルギーは上記１．の記載を援用できる。また、上記（ａ）及び（ｂ）成分以外に固体状組成物に含有させる任意の可食性成分としては、上記１．の記載を援用できる。 In the method for reducing adhesion of a solid composition according to the present invention, the energy of the solid composition is as described in 1. above. The description of can be used. In addition to the components (a) and (b), any edible component contained in the solid composition includes The description of can be used.
本発明に係る固体状組成物の付着性低減方法において、固体状組成物に上記の成分を含有させる方法としては、最終的に固体状組成物に上記の成分が含有される方法であれば制限されず、例えば、従来の固体状組成物の製造工程において、上記の成分を添加することが挙げられる。 In the method for reducing the adhesion of a solid composition according to the present invention, the method for containing the above components in the solid composition is limited as long as the above components are finally contained in the solid composition. For example, in the manufacturing process of the conventional solid composition, the above-mentioned components may be added.
本発明に係る固体状組成物の付着性低減方法によれば、タンパク質及び増粘多糖類を含有する固体状組成物の付着性を低減させることができるだけでなく、さらには、当該固体状組成物に、食塊形成能の高い、口腔内でまとまりやすい性質を付与することができる。
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。
According to the method for reducing the adhesion of a solid composition according to the present invention, not only can the adhesion of a solid composition containing a protein and a thickening polysaccharide be reduced, but also the solid composition. In addition, it is possible to impart the property of easily forming a mass within the oral cavity with a high bolus forming ability.
Specific embodiments of the solid composition in the method for reducing adhesion of a solid composition according to the present invention include the above-described 1. The description of can be used.
以下、本発明の内容を実施例を用いて具体的に説明するが、本発明はこれらに何ら限定されるものではない。また、特に記載のない限り「部」とは「質量部」、「％」とは「質量％」を意味するものとする。 Hereinafter, the content of the present invention will be specifically described with reference to examples, but the present invention is not limited thereto. Unless otherwise specified, “parts” means “parts by mass” and “%” means “% by mass”.
実験例１ 固体状組成物の調製（１）
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。
Experimental Example 1 Preparation of solid composition (1)
According to the formulation shown in Tables 1 and 2, a solid composition (jelly) was prepared. Specifically, trehalose or starch degradation product, collagen peptide, agar powder mixture (base for solid composition preparation) and fructose-glucose liquid sugar were added to water heated to 80 ° C. and stirred for 10 minutes. . Thereafter, citric acid was added to adjust the pH to 4.3, a fragrance was added, the whole amount was corrected with water, filled in a cup, and sterilized at 85 ° C. for 30 minutes. After sterilization, it was cooled in an 8 ° C. water bath for about 2 hours to prepare a solid composition.
［かたさの評価］
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。
[Evaluation of hardness]
The prepared solid composition was adjusted to 20 ° C., and the hardness (N / m 2 ) was measured by the measurement method described above.
[Evaluation of adhesion]
The temperature of the prepared solid composition was adjusted to 20 ° C., TPA (texture profile analysis) measurement was performed under the following conditions, and adhesion to a jig (J / m 3 ) was measured. Specifically, the sample was filled in a 40 mm diameter container to a height of 15 mm, and a compression measurement was performed twice with a texture analyzer using a plunger with a diameter of 20 mm at a compression speed of 10 mm / sec and a clearance of 5 mm.
The results are shown in Table 3.
トレハロースを含有する実施例１−１〜１−７、及びデンプン分解物（ＤＥ＝８）を含有する比較例１−１〜１−４では、ゲル化し、固体状組成物が調製できた。一方、デンプン分解物（ＤＥ＝８）を含有する比較例１−５〜１−７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。
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。
In Examples 1-1 to 1-7 containing trehalose and Comparative Examples 1-1 to 1-4 containing starch degradation products (DE = 8), gelation occurred and solid compositions could be prepared. On the other hand, in Comparative Examples 1-5 to 1-7 containing a starch degradation product (DE = 8), gelation did not occur, a solid composition could not be prepared, and hardness and adhesion could not be measured. .
In addition, Examples 1-1 to 1-3 containing trehalose have almost the same hardness as Comparative Examples 1-1 to 1-3 each containing an equal amount of starch degradation product (DE = 8). Nevertheless, the adhesion was reduced, and the feeling of adhesion to the oral cavity and pharynx by sensory evaluation when eating was small.
Further, Examples 1-4 containing 15% trehalose had sufficient hardness and low adhesion, whereas Comparative Examples 1-4 containing an equivalent amount of starch degradation product (DE = 8). Had low hardness and high adhesion.
実験例２ 固体状組成物の調製（２）
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。
Experimental Example 2 Preparation of solid composition (2)
A solid composition (jelly) was prepared according to the formulations shown in Tables 4 and 5. Specifically, starch hydrolyzate, collagen peptide and agar powder mixture (base for solid composition preparation) and fructose-glucose liquid sugar were added to water heated to 80 ° C. and stirred for 10 minutes. Thereafter, citric acid was added to adjust the pH to 4.3, a fragrance was added, the whole amount was corrected with water, filled in a cup, and sterilized at 85 ° C. for 30 minutes. After sterilization, it was cooled in an 8 ° C. water bath for about 2 hours to prepare a solid composition.
得られた固体状組成物を２０℃に調温し、実験例１と同様の方法により、かたさ及び付着性の評価を行った。結果を表６に示す。 The obtained solid composition was adjusted to 20 ° C., and the hardness and adhesion were evaluated by the same method as in Experimental Example 1. The results are shown in Table 6.
デンプン分解物（ＤＥ＝４０）を含有する実施例２−１〜２−３、並びにデンプン分解物（ＤＥ＝１１）を含有する比較例２では、ゲル化し、固体状組成物が調製できた。
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。
In Examples 2-1 to 2-3 containing the starch degradation product (DE = 40) and Comparative Example 2 containing the starch degradation product (DE = 11), gelation occurred and a solid composition could be prepared.
Moreover, Example 2-1 to 2-3 containing a starch degradation product (DE = 40) had a small adhesion to the oral cavity and pharynx by sensory evaluation when eating. Furthermore, Example 2-2 containing a starch degradation product (DE = 40) is similar in hardness to Comparative Example 2 containing an equivalent amount of starch degradation product (DE = 11), but adheres well. Was reduced.
実験例３ 固体状組成物の調製（３）
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。
Experimental Example 3 Preparation of solid composition (3)
According to the formulations shown in Tables 7 and 8, a solid composition (jelly) having an energy of 193 kcal in 100 g was prepared. Specifically, a powder mixture of trehalose or starch degradation product, collagen peptide, gellan gum, and trisodium citrate in water heated to 80 ° C. (base for preparing a solid composition: energy of 398 kcal in 100 g) and Fructose glucose liquid sugar was added and stirred for 10 minutes. Thereafter, citric acid was added to adjust the pH to 4.3, a fragrance and calcium lactate previously dissolved in hot water were added, the whole amount was corrected with water, filled into a cup, and sterilized at 85 ° C. for 30 minutes. . After sterilization, it was cooled in an 8 ° C. water bath for about 2 hours to prepare a solid composition.
得られた固体状組成物を２０℃に調温し、実験例１と同様の方法により、かたさ及び付着性の評価を行った。結果を表９に示す。 The obtained solid composition was adjusted to 20 ° C., and the hardness and adhesion were evaluated by the same method as in Experimental Example 1. The results are shown in Table 9.
トレハロース又はＤＥ１５以上のデンプン分解物を含有する実施例３−１〜３−５では、ゲル化し、固体状組成物が調製できた。また、付着性が低く、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。
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。
In Examples 3-1 to 3-5 containing trehalose or starch degradation product of DE15 or higher, gelation occurred and a solid composition could be prepared. Moreover, the adhesion was low, and the feeling of adhesion to the oral cavity and pharynx by sensory evaluation when eating was also small.
On the other hand, in Comparative Example 3 containing a starch degradation product (DE = 8), gelation did not occur, a solid composition could not be prepared, and hardness and adhesion could not be measured.
実験例４ 固体状組成物の調製（４）
表１０及び１１に示す処方に従い、各成分を粉体混合し、固体状組成物調製用ベース（１００ｇ中のエネルギーが４０７ｋｃａｌ）を調製した。次に、この固体状組成物調製用ベース５０ｇを、水１００ｇに添加し、スパーテルを用いて１分間手撹拌を行い、ムース状の固体状組成物（１００ｇ中のエネルギーが２７１ｋｃａｌ）を調製した。
Experimental Example 4 Preparation of solid composition (4)
In accordance with the formulations shown in Tables 10 and 11, each component was mixed with powder to prepare a solid composition preparation base (energy in 100 g was 407 kcal). Next, 50 g of this base for preparing a solid composition was added to 100 g of water, and manually stirred for 1 minute using a spatula to prepare a mousse-like solid composition (energy in 100 g was 271 kcal).
得られた固体状組成物を２０℃に調温し、実験例１と同様の方法により、かたさ及び付着性の評価を行った。結果を表１２に示す。 The obtained solid composition was adjusted to 20 ° C., and the hardness and adhesion were evaluated by the same method as in Experimental Example 1. The results are shown in Table 12.
トレハロース又はＤＥ１５以上のデンプン分解物を含有する実施例４−１〜４−６、及びＤＥ１５未満のデンプン分解物を含有する比較例４−１及び４−２では、ムース状になり、固体状組成物が調製できた。
また、トレハロース又はＤＥ１５以上のデンプン分解物を含有する実施例４−１〜４−６は、ＤＥ１５未満のデンプン分解物を含有する比較例４−１及び４−２に対し、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。
In Examples 4-1 to 4-6 containing trehalose or starch degradation products of DE15 or higher, and Comparative Examples 4-1 and 4-2 containing starch degradation products of less than DE15, it became mousse and had a solid composition A product was prepared.
Moreover, Examples 4-1 to 4-6 containing starch degradation products of trehalose or DE15 or higher have reduced adhesion compared to Comparative Examples 4-1 and 4-2 containing starch degradation products of less than DE15. Also, the feeling of adhesion to the oral cavity and pharynx by sensory evaluation when eating was small.
Claims (7)
（ａ）タンパク質及び増粘多糖類、
（ｂ）トレハロース及び／又はＤＥ１５以上のデンプン分解物。 Solid composition containing the following (a) component and (b) component, and containing 0.05 to 10 parts by mass of (b) component with respect to 1 part by mass of (a) component object;
(A) proteins and thickening polysaccharides,
(B) Starch degradation product of trehalose and / or DE15 or higher.
（ａ）タンパク質及び増粘多糖類、
（ｂ）トレハロース及び／又はＤＥ１５以上のデンプン分解物。 A base for preparing a solid composition containing the following component (a) and component (b), containing 0.05 to 10 parts by mass of component (b) with respect to 1 part by mass of component (a) A base for preparing a solid composition;
(A) proteins and thickening polysaccharides,
(B) Starch degradation product of trehalose and / or DE15 or higher.
タンパク質及び増粘多糖類の総量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０．０５〜１０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。 A method for reducing the adhesion of a solid composition containing a protein and a thickening polysaccharide, comprising:
A method for reducing adhesiveness of a solid composition, comprising adding 0.05 to 10 parts by mass of trehalose and / or starch degradation product of DE15 or higher to 1 part by mass of the total amount of protein and thickening polysaccharide.
The method for reducing the adhesiveness of a solid composition according to claim 6, wherein the polysaccharide is contained in an amount of 0.0005 to 30 parts by mass with respect to 1 part by mass of the protein.
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