JP2019024356A - 濃厚流動食 - Google Patents
濃厚流動食 Download PDFInfo
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- JP2019024356A JP2019024356A JP2017145134A JP2017145134A JP2019024356A JP 2019024356 A JP2019024356 A JP 2019024356A JP 2017145134 A JP2017145134 A JP 2017145134A JP 2017145134 A JP2017145134 A JP 2017145134A JP 2019024356 A JP2019024356 A JP 2019024356A
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Abstract
Description
(1)希少糖を0.1〜5.0質量%含有する濃厚流動食。
(2)希少糖がD−プシコース、D−アロース、キシリトール及びエリスリトールのいずれか1以上である、上記(1)記載の濃厚流動食。
(3)希少糖を0.1〜5.0質量%含有させる工程を含む、濃厚流動食の製造方法。
(4)希少糖がD−プシコース、D−アロース、キシリトール及びエリスリトールのいずれか1以上である、上記(3)記載の濃厚流動食の製造方法
(5)希少糖を含んでなる、濃厚流動食の飲み込みにくさ改善のための組成物。
(6)希少糖を含有させることを特徴とする、濃厚流動食の飲み込みにくさの改善方法。
市販の各種濃厚流動食に各種糖を添加し、特定量の各種糖及び市販の濃厚流動食を合わせて100質量部に調整後、濃厚感を評価した(表1〜4)。なお、希少糖含有シロップであるレアシュガースウィート(以下、RSSとする)は、RSSに含まれるD−プシコース及びD−アロースを合わせて特定の含有量になるように添加した。RSSに含まれるD−プシコースは5.2%、D−アロースは、1.8%である。
評価については、10名のモニターにて実施し、糖を添加していない市販の濃厚流動食(対照)と比較した場合の濃厚感について評価を行った。評価点は、対照と比較して、5:濃厚感が低下した、4:濃厚感がやや低下した、3:濃厚感が変わらない、2:濃厚感がやや上昇した、1:濃厚感が上昇した、とし、モニター10名の評価点から平均点を算出した。
算出した平均点を濃厚感の評価とし、5.0〜4.5:濃厚感が低下した、4.4〜3.5:濃厚感がやや低下した、3.4〜2.5:濃厚感が変わらない、2.4〜1.5:濃厚感がやや上昇した、1.4〜0.1:濃厚感が上昇した、とした。
RSSでは、市販品Aに0.1〜1.0質量%添加した場合、糖を添加していない濃厚流動食と比較して、RSS0.1質量%添加品Aでは、濃厚感がやや低下し(実施例9)、RSS1.0質量%添加品Aでは、濃厚感が低下した(実施例5)。
次に表5の組成を下に、濃厚流動食を試作した。砂糖の一部を特定量の各種糖に置き換え、濃厚感を評価した(表6)。評価方法及び評価項目は、上述の市販濃厚流動食と同様とする。
Claims (6)
- 希少糖を0.1〜5.0質量%含有する濃厚流動食。
- 希少糖が、D−プシコース、D−アロース、キシリトール及びエリスリトールのいずれか1以上である、請求項1記載の濃厚流動食。
- 希少糖を0.1〜5.0質量%含有させる工程を含む、濃厚流動食の製造方法。
- 希少糖が、D−プシコース、D−アロース、キシリトール及びエリスリトールのいずれか1以上である、請求項3記載の濃厚流動食の製造方法。
- 希少糖を含んでなる、濃厚流動食の飲み込みにくさ改善のための組成物。
- 希少糖を含有させることを特徴とする、濃厚流動食の飲み込みにくさの改善方法。
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JP2014014276A (ja) * | 2012-07-05 | 2014-01-30 | Matsutani Chem Ind Ltd | 乳臭さ及び発酵臭が抑制された後味のキレが良い発酵乳及びその製造方法 |
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