JP2019141030A - Foaming jelly preparation set, manufacturing method of forming jelly, and food for patients with dysphagia - Google Patents

Abstract

To provide a foaming jelly preparation set capable of providing a foaming jelly which can obtain sufficient jelly strength in short time and is uniform at time of use, a manufacturing method of a foaming jelly, and a food for patients with dysphagia.SOLUTION: The foaming jelly preparation set has a M/G ratio of 1.2 or less and weight average molecular weight of 50000 or more, contains a formulation (A) containing t least one kind of alginate selected from sodium alginate or potassium alginate and ammonium alginate, calcium carbonate, sodium bicarbonate and a chelator, and an acidulant (B), and has a molar ratio between GG binding amount of the alginate and calcium ions in amount of the calcium carbonate of 2:1 to 1:9, in which the formulation (A) is packaged at a powder shape and used with dissolving the same into water at time of use, the acidulant (B) is separately packaged as a solution, and solution of the formulation (A) and the solution of the acidulant (B) are mixed.SELECTED DRAWING: None

Description

  The present invention relates to a foamed jelly preparation set for obtaining foamed jelly at the time of use by mixing two liquids, a method for producing foamed jelly, and a food for persons with difficulty in swallowing.

  It is known that sodium alginate, potassium alginate, and ammonium alginate (monovalent cation salt of alginate) react with calcium ions in the presence of water to form an egg box junction of calcium alginate (Egg Box Junction). It has been. Conventionally, jelly preparation sets utilizing such properties of sodium alginate, potassium alginate, and ammonium alginate have been developed.

  However, it is difficult to uniformly disperse and react calcium ions in an aqueous solution of sodium alginate, potassium alginate or ammonium alginate, and there is a problem that the calcium ions react from where they come in contact and form a non-uniform gel. .

  Various studies have been made as methods for obtaining a uniform gel of calcium alginate. For example, Patent Document 1 discloses a powder composition (A) containing sodium alginate and tricalcium phosphate, a powder composition (C) containing a polymerized phosphate, and a mixed solution thereof. Non-heated instant gelled powder for shake containing an acidic powder composition (B) containing an organic acid for reaction in a state is disclosed.

  Patent Document 2 includes (1) a foamable foam-sustaining component containing albumin or saponin, (2) a foaming component comprising an acid component and an alkali component, and (3) sodium alginate, calcium sulfate and calcium sequestration. An instant foamy solid jelly dessert powder containing a gel-forming component comprising an agent is disclosed.

  Patent Document 3 includes a powder set for instant jelly-containing solid jelly, which includes (1) a gelled powder component that contains sodium alginate, tricalcium phosphate, and carbonate, and exhibits neutrality to alkalinity when added. (2) An acidic powder component containing an organic acid that exhibits acidity when added and has a solubility of 30 wt% (20 ° C.) or higher; and (3) a polymer compound having two or more amino groups in the side chain. There is disclosed a powder set for an instant microbubble-containing solid jelly comprising a fine-bubble-retaining powder component contained in an overall weight of 0.01 to 4.0% by weight.

Japanese Patent No. 4648287 JP 2006-131552 A JP 2006-131553 A

  Since the instant gelled powder described in Patent Document 1 uses tricalcium phosphate, it takes time to dissociate calcium ions, and the reaction slows down, so that the jelly at the time of use (for example, 3 minutes after the reaction) is used. There is a problem that the difference between the strength and the jelly strength after 1 hour is increased after 3 hours. In addition, since the reaction between calcium ions and sodium alginate progresses with time, it is considered that the bonds between molecules gradually increase, thereby shrinking the gel, eliminating water molecules and increasing water separation.

  Since the powder for instant foamy solid jelly dessert described in Patent Document 2 uses calcium sulfate having high solubility in water even under acidic conditions, a powder mixed with sodium alginate is added to water. The reaction may start and form a non-uniform gel.

  In the powder set for instant microbubble-containing solid jelly described in Patent Document 3, it is difficult to control the dissociation rate of tricalcium phosphate, and it is difficult to form a gel having sufficient jelly strength at the time of use. In addition, it is considered that the increase in jelly strength with time increases.

  The present invention has been made in view of the above problems, and a foamed jelly preparation set, a foamed jelly preparation set, a foamed jelly manufacturing method, and a person with difficulty in swallowing that can obtain sufficient jelly strength in a short time and can be used in uniform foamed jelly. The purpose is to provide food.

  As a result of intensive studies to solve the above-mentioned problems, the inventors set a ratio between the GG binding amount and the calcium ion amount of the monovalent cation salt of alginic acid within a predetermined range, and a specific M / G ratio. By mixing an aqueous solution of the preparation (A) containing sodium alginate or potassium alginate having a specific weight average molecular weight, calcium carbonate, sodium bicarbonate and a chelating agent and an aqueous solution containing the acidulant (B), It has been found that sufficient jelly strength can be obtained and a uniform foamed jelly can be obtained at the time of use.

  That is, the foamed jelly preparation set according to the present invention has an M / G ratio of 1.2 or less, a weight average molecular weight of 50,000 or more, and at least one alginate selected from sodium alginate, potassium alginate and ammonium alginate. A preparation (A) containing a salt, calcium carbonate, sodium bicarbonate and a chelating agent, and a sour agent (B), the molar ratio of the GG binding amount of the alginate and the calcium ion amount of the calcium carbonate being 2 : 1 to 1: 9, wherein the preparation (A) and the acidulant (B) are separately packaged.

  Further, the method for producing a foaming jelly according to the present invention has an M / G ratio of 1.2 or less, a weight average molecular weight of 50,000 or more, and at least one selected from sodium alginate, potassium alginate and ammonium alginate. A step of dissolving a preparation (A) containing alginate, calcium carbonate, sodium bicarbonate and a chelating agent in water and mixing with an aqueous solution containing a sour agent (B), and the amount of GG bound to said sodium alginate or potassium alginate; The addition amount is adjusted so that the molar ratio of the calcium carbonate to the calcium ion amount is 2: 1 to 1: 9.

  As described above, according to the present invention, it is possible to provide a foamed jelly preparation set that provides sufficient jelly strength in a short period of time and a uniform foamed jelly, a method for producing foamed jelly, and a food for people with difficulty in swallowing can do.

  In the foamed jelly preparation set of the present invention, the preparation (A) is packaged in a powder state, dissolved in a necessary amount of water at the time of use, and an aqueous solution of acidulant (B) separately packaged is added to the aqueous solution. It is a set for obtaining foaming jelly at the time of use by mixing with. The reason why the preparation (A) is a powder preparation is that when it is in a solution state, the sodium alginate, potassium alginate, or ammonium alginate molecules are easily broken and are not stable over time. On the other hand, the acidulant (B) is used as an aqueous solution because the powder cannot be mixed uniformly.

In the present invention, “in use” means gelation by stirring for 30 seconds or less, and jelly has a jelly strength (10 ° C.) of 10 g / cm ² or more, preferably 20 g / cm ² after 10 minutes from the start of gelation. As described above, it means more preferably 30 g / cm ² or more. The jelly strength is a value obtained by measuring the breaking strength using a texture analyzer, which is used as a method for measuring ordinary jelly strength.

[Formulation (A)]
Formulation (A) contains sodium alginate, potassium alginate, or ammonium alginate. Any of sodium alginate, potassium alginate, and ammonium alginate can be used alone or in combination. Sodium alginate, potassium alginate, and ammonium alginate are polysaccharides extracted from seaweeds of brown algae such as kombu, resonia, kelp, etc., and have a structure in which mannuronic acid and guluronic acid are connected in a straight chain by glycosidic bonds. Sodium alginate, potassium alginate, or ammonium alginate dissolves in water to make a viscous solution. When divalent calcium ions are added to this aqueous solution, an egg box junction is formed between the calcium alginate molecules, and gelation occurs.

Alginate selected from sodium alginate, potassium alginate, and ammonium alginate is a polymer in which mannuronic acid (M) and guluronic acid (G) are connected in a straight chain by glycosidic bonds as described above. It is a part which has the three-dimensional structure of guluronic acid (G) that forms a gel. Therefore, as the number of GG bonds between gluronic acids (G) increases, the number of calcium reactive sites increases, and a cross-linked structure is formed. The ratio of mannuronic acid (M) and guluronic acid (G) can be adjusted by the difference in raw materials. The ratio of mannuronic acid (M) to guluronic acid (G) can be indicated by the M / G ratio. In actual measurement, alginic acid is hydrolyzed and separated into GG bond, MM bond, and MG bond by separation by pH, and the M / G ratio can be obtained by the following formula.
M amount = MM binding amount × 2 + MG binding amount G amount = GG binding amount × 2 + MG binding amount M amount ÷ G amount = M / G ratio

  The M / G ratio of the alginate in the present invention is 1.2 or less, and more preferably 0.8 or less, from the viewpoint that a sufficient jelly strength is obtained at the time of use and the texture is excellent. Generally, the lower limit of the M / G ratio is about 0.3.

  From the viewpoints of solubility in water, gelation rate, and jelly strength, sodium alginate, potassium alginate, or ammonium alginate has a weight average molecular weight of 50,000 or more and preferably 70,000 or more. The weight average molecular weight is generally large and is about 150,000 to 160,000, but there is no problem even if it exceeds this. In the present invention, the weight average molecular weight was measured by a viscosity method.

  The amount of alginate added is preferably 0.1 to 1.0% by weight, more preferably 0.15 to 0.7% by weight, and preferably 0.2 to More preferably, it is 0.5% by weight.

  Formulation (A) contains calcium carbonate. Calcium carbonate is hardly soluble calcium, is hardly dissolved in water, and dissociates under acidic conditions to generate calcium ions. Conventionally, since calcium carbonate has a high dissociation rate under acidic conditions, a heterogeneous gel is formed, and it has been considered difficult to combine sodium alginate and calcium carbonate (see paragraph 0020 of Patent Document 3). However, it was found that the dissociation equilibrium in the ionization of calcium can be controlled by combining sodium bicarbonate and a chelating agent described later.

  Note that it is not preferable to use tricalcium phosphate (tricalcium phosphate) instead of calcium carbonate, because it takes time to dissociate calcium ions and the change in jelly strength with time increases. Moreover, when calcium sulfate is used instead of calcium carbonate, the solubility in water is high even if it is not in an acidic condition, and it is not uniform by mixing sodium alginate or potassium alginate with powders or making these aqueous solutions. Since it causes a calcium reaction, it is not preferable.

  The amount of calcium carbonate added is preferably such that calcium ions are sufficient and prescribed in the reaction part of the alginate. Specifically, the ratio of calcium carbonate to alginate is defined by the molar ratio of the amount of GG bound to the amount of calcium ions of alginate. In the present invention, since the amount of MG binding, the amount of MM binding, and the like are also affected, this ratio is 2: 1 to 1: 9. More preferably, it is 1: 2-1: 7, More preferably, it is 1: 2.5-1: 5.

Here, how to obtain the molar ratio between the GG binding amount of alginate and the calcium ion amount will be described. The alginate was analyzed based on the M / G analysis method described in the literature “A. hang, B. Larsen and O. Smidsrod, Carbohyd. Res. 32 (1974) 217-”, and the amount of GG binding was determined. Can be requested. When calculating the number of moles of GG bond, the GG block amount is measured by the above M / G analysis method, and the block amount is divided by the molecular weight of GG bond.
The amount of GG binding is calculated assuming that the molecular weight of the glucuronic acid bimolecular binding state is 368 (Mw). In this case, cations such as sodium, potassium, and ammonium are not bonded (dissociated).
The number of moles of calcium in calcium carbonate can be calculated with the molecular weight of calcium carbonate being 100 and the atomic weight of calcium being 40. Other calcium salts can be obtained by the same method.

Theoretically, one calcium ion reacts with two GG bonds, but it is actually influenced by manuronic acid, so it is different from the theoretical value. In addition to the molar ratio of the GG binding amount and the calcium ion amount being within the above range, the use of the above-mentioned specific alginate suppresses an excessive reaction such as a preset. Furthermore, the reaction time can be shortened to suppress the increase in strength over time. For this reason, sufficient jelly strength can be obtained at the time of use (for example, 3 minutes after reaction), and the difference between the jelly strength at the time of use and the jelly strength after 1 hour and 3 hours can be reduced. .
At this time, if tricalcium phosphate is used, calcium dissolution is moderate when the pH is lowered as described above, and it takes time for the jelly to stabilize even if the amount of calcium is in the above range. In addition, when calcium sulfate is used, a uniform jelly cannot be formed because of high solubility even under acidic conditions. On the other hand, by setting the calcium carbonate of the present application within the above range, sufficient jelly strength can be obtained in a short time, and a uniform foamed jelly can be made at the time of use.

  The preparation (A) contains a chelating agent (also called a calcium sequestering agent or a retarder). Examples of chelating agents include sodium salts such as sodium dihydrogen pyrophosphate, sodium polyphosphate, tetrasodium pyrophosphate, and sodium metaphosphate, and potassium dihydrogen pyrophosphate, potassium polyphosphate, tetrapotassium pyrophosphate, and potassium metaphosphate. A potassium salt or the like can be used.

  The addition amount of the chelating agent is preferably 0.1 to 200% by weight, more preferably 5 to 100% by weight, and further preferably 10 to 50% by weight with respect to calcium carbonate.

  As described above, the preparation (A) contains alginate and calcium carbonate, but the reaction between the two is suppressed by the chelating agent. Calcium carbonate is hardly soluble in water (solubility in water at 25 ° C. is 1.5 mg / 100 g), but reacts with alginate from where it is slightly dissociated. However, by containing a chelating agent, the dissociation rate of calcium carbonate can be controlled, and even if the preparation (A) is made into an aqueous solution, it can be prevented from immediately gelling.

The preparation (A) contains sodium bicarbonate (sodium bicarbonate (NaHCO ₃ ), also called sodium bicarbonate). Since sodium bicarbonate generates carbon dioxide gas and foams by the addition of a sour agent (B) described later, calcium ions can be instantaneously dispersed to make the gelation reaction uniform. Moreover, since dissociation equilibrium in the ionization of calcium carbonate can be controlled by containing sodium bicarbonate and a chelating agent, it contributes to homogenization of the gelation reaction.

  The amount of sodium bicarbonate added is preferably such that sufficient carbon dioxide gas is generated when reacting with the acidulant (B). In order to obtain a uniform gel, the carbon dioxide gas is combined as small bubbles. From the viewpoint that it is desirable not to occur at all, it is determined by the balance between the chelating agent and the acidulant (B).

  Specifically, the amount of sodium bicarbonate added is preferably 0.05 to 0.65% by weight and more preferably 0.1 to 0.5% by weight with respect to the prepared foamed jelly. Preferably, it is 0.15 to 0.4 weight%.

  The preparation (A) is packaged in the form of a powder and dissolved in a necessary amount of water at the time of use. The concentration of the aqueous solution of the preparation (A) is preferably 1 to 50% by weight, more preferably 5 to 30% by weight, and more preferably 10 to 20% by weight, with the entire aqueous solution being 100% by weight. Is more preferable.

[Sour seasoning (B)]
As the acidulant (B), for example, citric acid, malic acid, lactic acid, succinic acid, acetic acid, adipic acid, glucono delta lactone and the like can be used. Of these, citric acid and malic acid are preferred from the viewpoint of taste.

  The blending amount of the acidulant (B) is preferably 0.1 to 2.0% by weight, more preferably 0.3 to 1.5% by weight, based on the prepared foaming jelly, and 0 More preferably, it is 5 to 1.2% by weight.

  The acidulant (B) is packaged in an aqueous solution state. The content of the acidulant (B) in the aqueous solution is preferably from 3 to 30% by weight, more preferably from 5 to 20% by weight, more preferably from 8 to 15% by weight, based on the entire aqueous solution as 100% by weight. More preferably it is.

  The foamed jelly preparation set according to the present invention is a sweetener such as sugar, maltose, glucose, oligosaccharide, sugar alcohol, flavoring, fruit juice (for ionic reaction), as in the case of ordinary jelly, as long as the effect of the present invention is not impaired. Ingredients that are not affected), functional ingredients such as pigments, vitamins, and the like can be used. These auxiliary materials may be mixed with either the preparation (A) or the acidulant (B), or may be mixed with both the preparation (A) and the acidulant (B).

  There is no particular limitation on the packaging of the preparation (A) and the acidulant (B), and any known containers such as powder packaging or liquid packaging, pouches, plastic bottles, and the like can be used.

  Conventionally, water jelly is produced by cooling and gelling a solution such as agar, carrageenan, gelatin jelly, and the like. Therefore, the jelly is cooled for at least several hours in a refrigerator or the like and cannot be eaten at the time of use. In this invention, when mixing the aqueous solution containing an alginate ion and the aqueous solution containing a calcium ion, it becomes a jelly of a preferable texture at the time of use, and it can eat without taking the effort of cooking.

[Method for producing foamed jelly]
The foaming jelly of this invention is manufactured by mixing the aqueous solution of a formulation (A) and the aqueous solution of a sour agent (B). By mixing the aqueous solution of the preparation (A) and the aqueous solution of the acidulant (B), the mixed solution becomes acidic and calcium carbonate is dissociated. The dissociation rate of the calcium carbonate is controlled by the chelating agent so that it does not react with sodium alginate or potassium alginate at a stretch to form a non-uniform gel. Calcium ions generated by the dissociation of calcium carbonate react with sodium alginate or potassium alginate to form a calcium alginate gel. At the same time, sodium bicarbonate reacts with the acidulant (B) to produce carbon dioxide and foam. By stirring the mixed solution with the carbon dioxide gas, calcium ions are dispersed and calcium alginate is generated over the entire mixed solution, so that a uniform gel can be obtained.

  The concentration of the preparation (A) and the acidulant (B) in the aqueous solution is adjusted to be within the above-described range.

  The temperature of water when preparing the aqueous solution of the preparation (A) at the time of use is not particularly limited, but it is preferably 0 ° C. to 30 ° C., and is 0 ° C. to 10 ° C. for producing a cold jelly as a preference. It is preferable.

  When the aqueous solution prepared at the time of use of the preparation (A) and the aqueous acidulant (B) solution are mixed, it is preferable to mix them while stirring. It is sufficient that stirring is performed for 5 to 30 seconds, and a uniform gel can be obtained in such a short time.

The foamed jelly of the present invention is preferably eaten after standing for about 1 to 5 minutes after gelation. By standing still, the jelly strength increases, and a foamed jelly with a better texture is obtained. The foamed jelly obtained by the method for producing foamed jelly of the present invention has a jelly strength of 10 g / cm ² or more, preferably 20 g / cm ² or more, more preferably 30 g / cm ² or more after 10 minutes from the start of gelation. . Further, the jelly strength after 10 minutes from the start of gelation is preferably 60% or more, and preferably 70% or more with respect to the jelly strength (10 ° C.) when the foamed jelly is allowed to stand for 1 hour. More preferred. As described above, the foamed jelly of the present invention has sufficient jelly strength at the time of use, and there is little change in the state with time, and even when left standing for 1 hour or more, the jelly strength is excessively increased or water is released. There is nothing to do.

  As described above, since the foamed jelly of the present invention contains bubbles of carbon dioxide gas, it can be said to be a jelly for sparkling beverages. Conventionally, it has been considered very difficult to jelly sparkling beverages. For example, the conventional foaming jelly solution prepared by preparing an agar jelly solution and adding a carbonated beverage to cool and harden cannot easily produce a desired foamed jelly. The present invention makes it possible to produce foamed jelly by a simple technique. And the foaming jelly of this invention can be produced and eaten at the time of use.

  The foaming jelly of the present invention can be suitably used as a food for persons with difficulty in swallowing. In recent years, as aging progresses, the number of people with difficulty swallowing who cannot swallow food is increasing. Food that flows into the respiratory tract causes aspiration pneumonia, one of the most common causes of death in the elderly. Liquid foods in particular have a high risk of aspiration due to the high speed of passage through the pharynx. While sparkling beverages are expected to be stimulating and help swallowing activity, the risk of aspiration is unavoidable. Foods for persons with difficulty in swallowing have been developed so that persons with difficulty in swallowing can swallow safely and easily.

The food for persons with difficulty swallowing is one kind of special-purpose foods, and the Ministry of Health, Labor and Welfare stipulates that the permission standards for labeling foods for persons with difficulty swallowing satisfy predetermined standard standards. Specifically, if it is permission standard I, it is a homogeneous jelly-like food, hardness 2.5 × 10 ³ to 1 × 10 ⁴ N / m ² , adhesion 4 × 10 ² J / m ³ or less, If the cohesiveness is in the range of 0.2 to 0.6 and the acceptance criterion II is a homogeneous jelly-like food, the hardness is 1 × 10 ^{3 to} 1.5 × 10 ⁴ N / m ² , and the adhesiveness is 1 × 10. ³ J / m ³ or less, cohesiveness in the range of 0.2 to 0.9, and allowance standard III, including non-homogeneous food, hardness 3 × 10 ² to 2 × 10 ⁴ N / m ² Adhesiveness is 1.5 × 10 ³ J / m ³ or less. Since the foaming jelly of the present invention satisfies these standard standards, it is a food suitable for people with difficulty in swallowing.

  Foaming jelly as a food for persons with difficulty swallowing can contain various nutritional components necessary for the elderly. Specific examples of nutritional components include sugars (such as glucose, granulated sugar, fructose, maltose, flour, trehalose, sugar alcohols), proteins, lipids (including medium chain fatty acids), vitamins (vitamins A and B). , C, D, E, etc.), various dietary fibers (indigestible dextrin, polydextrose, indigestible starch, agar, carrageenan, guar gum, tara gum, locust bean gum) and the like.

  Further, from the viewpoint of improving the palatability of the foamed jelly, various seasonings and flavors can be added within a range not impeding the effects of the present invention. Specifically, sweetness, sourness, salty taste, bitterness, umami components and the like may be added, and various fruit juices, purees, seasonings, flavors and the like can be mentioned.

  Examples of the present invention will be specifically described below, but these examples do not limit the present invention.

[Evaluation of jelly strength]
The jelly strength of the foamed jelly produced in the examples and comparative examples was measured with a texture analyzer. The strength at the time when the jelly broke was defined as the jelly strength. The measurement conditions are as follows.
Plunger: Column shape with a cross-sectional area of 1 cm ² Approach speed: 20 mm / min Measurement depth: 20 mm
Measurement temperature: 10 ° C

[Evaluation of gel]
About the food texture of the foaming jelly produced in the Example and the comparative example, sensory test evaluation was carried out in the following three steps.
○: Good texture △: Slightly inferior texture ×: Unfavorable texture due to poor coagulation

[Experimental Example 1: Changing the M / G ratio of sodium alginate]
M / G ratio of sodium alginate shown in Table 1 0.2 g, calcium carbonate 0.1 g, sodium bicarbonate 0.2 g, sodium metaphosphate 0.01 g as a chelating agent, and granulated sugar 10 g as a dispersing agent. (A) was produced. This was dissolved in 50 g of water measured in a glass container. An aqueous solution of acidulant (B) prepared in advance with 0.7 g of citric acid, 10 g of granulated sugar, 0.1 g of fragrance and 10 g of water was added to the aqueous solution of the preparation (A) and stirred with a spoon for 20 minutes. 3 and foamed jelly according to Comparative Example 1 were prepared. Ten minutes later, the foamed jelly was evaluated by the above method. The results are shown in Table 1. Table 1 also shows the molar ratio between the GG binding amount of sodium alginate and the calcium ion amount of calcium carbonate.

The sodium alginate used in Table 1 is as follows.
Sodium alginate with M / G ratio of 0.7: product name “Inagel GS-105” manufactured by Ina Food Industry Co., Ltd.
Sodium alginate having an M / G ratio of 1.0: product name “Inagel GS-110” manufactured by Ina Food Industry Co., Ltd.
Sodium alginate with M / G ratio of 1.2: Product name “Inagel GS-120” manufactured by Ina Food Industry Co., Ltd.
Sodium alginate with M / G ratio of 1.5: Product name “Inagel GS-130” manufactured by Ina Food Industry Co., Ltd.

[Experimental Example 2: Changing the weight average molecular weight of sodium alginate]
Except that the weight average molecular weight of sodium alginate was changed as shown in Table 2 below, foamed jelly according to Examples 4 to 5 and Comparative Example 2 was prepared in the same manner as in Example 1. In the same manner as in Example 1, foamed jelly was evaluated. The results are shown in Table 2.

いずれも、アルギン酸ナトリウムのＧＧ結合量と炭酸カルシウムのカルシウムイオン量とのモル比は、実施例１の場合と同様である。

In either case, the molar ratio between the amount of GG bound to sodium alginate and the amount of calcium ions in calcium carbonate is the same as in Example 1.

The sodium alginate used in Table 2 is as follows.
Sodium alginate having a weight average molecular weight of 48,000: Product name “Inagel GS-140” manufactured by Ina Food Industry Co., Ltd.
Sodium alginate having a weight average molecular weight of 70,000: Product name “Inagel GS-160” manufactured by Ina Food Industry Co., Ltd.
Sodium alginate having a weight average molecular weight of 100,000: Product name “Inagel GS-105” manufactured by Ina Food Industry Co., Ltd.

[Experimental Example 3: Changing the amount of sodium bicarbonate]
Foaming jelly according to Examples 6 to 10 and Comparative Example 3 was prepared in the same manner as in Example 1 except that the amount of sodium bicarbonate added was changed as shown in Table 3 below. Thereafter, the foamed jelly after 10 minutes was evaluated. The results are shown in Table 3.

いずれも、アルギン酸ナトリウムのＧＧ結合量と炭酸カルシウムのカルシウムイオン量とのモル比は、実施例１の場合と同様である。

In either case, the molar ratio between the amount of GG bound to sodium alginate and the amount of calcium ions in calcium carbonate is the same as in Example 1.

[Experimental Example 4: Changing molar ratio of GG binding amount and calcium ion amount of calcium carbonate]
Foamed jelly according to Examples 11 to 15 and Comparative Examples 4 to 5 was prepared in the same manner as in Example 1 except that the addition amounts of calcium carbonate and sodium metaphosphate were changed as shown in Table 4 below. Thereafter, the foamed jelly after 10 minutes was evaluated. The results are shown in Table 4.

[Experimental Example 5: Changing the amount of sodium metaphosphate]
Foamed jelly according to Examples 16 to 20 and Comparative Example 6 was prepared in the same manner as in Example 1 except that the amount of the chelating agent (sodium metaphosphate) was changed as shown in Table 5 below. Thereafter, the foamed jelly after 10 minutes was evaluated. The results are shown in Table 5.

いずれも、アルギン酸ナトリウムのＧＧ結合量と炭酸カルシウムのカルシウムイオン量とのモル比は、実施例１の場合と同様である。

In either case, the molar ratio between the amount of GG bound to sodium alginate and the amount of calcium ions in calcium carbonate is the same as in Example 1.

[Experiment 6: Change chelating agent]
The foaming jelly which concerns on Examples 21-27 was produced like Example 1 except having changed the kind and addition amount (g) of a chelating agent as shown in Table 6 below. Thereafter, the foamed jelly after 10 minutes was evaluated. The results are shown in Table 6.

いずれも、アルギン酸ナトリウムのＧＧ結合量と炭酸カルシウムのカルシウムイオン量とのモル比は、実施例１の場合と同様である。

In either case, the molar ratio between the amount of GG bound to sodium alginate and the amount of calcium ions in calcium carbonate is the same as in Example 1.

[Experimental Example 7: Change of blending amount of acidulant (B)]
A preparation (A) was prepared in the same manner as in Example 1. However, in Example 32, sodium alginate was changed to the same amount of potassium alginate (“INAGEL GS-150” manufactured by Ina Food Industry Co., Ltd., M / G ratio 0.7). An aqueous solution of acidulant (B) was prepared in the same manner as in Example 1 except that the amount of citric acid was changed as shown in Table 7 below. Using the obtained aqueous solution of the preparation (A) and the aqueous solution of the acidulant (B), foamed jelly according to Examples 28 to 33 and Comparative Example 7 were prepared in the same manner as in Example 1. Thereafter, the foamed jelly after 10 minutes was evaluated. The results are shown in Table 7.

いずれも、アルギン酸塩のＧＧ結合量と炭酸カルシウムのカルシウムイオン量とのモル比は、実施例１の場合と同様である。

In either case, the molar ratio between the GG binding amount of alginate and the calcium ion amount of calcium carbonate is the same as in Example 1.

[Experimental Example 8: Reactivity for poorly soluble calcium (strength of jelly of calcium carbonate and tricalcium phosphate)]
The foamed jelly according to Examples 34 to 35 and Comparative Examples 8 to 13 were the same as Example 1 except that the type and addition amount of the calcium source and the addition amount of sodium metaphosphate were changed as shown in Table 8 below. Produced. Thereafter, the foamed jelly was evaluated after 3 minutes, 10 minutes, 60 minutes, and 120 minutes. The results are shown in Table 8. Table 8 also shows the molar ratio between the GG binding amount of sodium alginate and the calcium ion amount of the calcium source.

  Calcium carbonate dissolves relatively quickly when the pH is lowered. For this reason, in the comparative example 8 which does not contain a chelating agent, the jelly began to harden in the stage which added and stirred the aqueous solution of the acidulant (B). However, as shown in Example 34, by using a very small amount of a chelating agent in combination, it was sufficiently hard even after 3 minutes, and a uniform foaming jelly could be made at the time of use. On the other hand, tricalcium phosphate has a slow calcium dissolution when the pH is lowered as described above, and jelly can be produced without using a chelating agent, but it took time for the jelly to stabilize. . When a very small amount of chelating agent was used in combination, it took more time for gelation and carbon dioxide bubbles could not be trapped in the jelly. Since calcium sulfate has high solubility in water even under non-acidic conditions as described above, a uniform jelly could not be made.

[Foaming jelly for people with difficulty swallowing]
About the foaming jelly of Example 1, hardness, adhesiveness, and aggregability were evaluated by the method for measuring food for elderly people “food for the elderly” of the Ministry of Health, Labor and Welfare. Specifically, the hardness, adhesion, and cohesiveness were examined 10 minutes and 60 minutes after the production. The results are summarized in Table 9 below together with evaluation as a food for persons with difficulty swallowing. In addition, evaluation as a food for persons with difficulty swallowing was performed by three healthy persons who were aware of difficulty swallowing, and “○” represents that it was easy to swallow, and “×” represents that it was difficult to swallow.

  The foaming jelly of Example 1 satisfied the standard as a food for people with difficulty in swallowing, and was confirmed to be a food suitable for ingestion by people with difficulty in swallowing.

Except having changed the addition amount of the component as follows, it carried out similarly to Example 1, and produced the foaming jelly of Examples 36-41.
Example 36: Sodium alginate changed to 0.24 g Example 37: Sodium alginate changed to 0.15 g Example 38: Calcium carbonate changed to 0.13 g Example 39: Calcium carbonate changed to 0.07 g 40: Sodium bicarbonate was changed to 0.25 g Example 41: Sodium bicarbonate was changed to 0.15 g The obtained foaming jelly was evaluated in the same manner as described above, and the results are summarized in Table 10 below. Table 10 also shows the molar ratio between the GG binding amount of sodium alginate and the calcium ion amount of the calcium source.

  The foaming jelly of Examples 36 to 41 satisfied the standard as a food for people with difficulty in swallowing, and was confirmed to be a food suitable for ingestion by people with difficulty in swallowing.

Except having changed the addition amount of the component as follows, the foaming jelly of Examples 42-46 and Comparative Examples 14 and 15 was produced like Example 1. FIG.
Example 42: Change sodium metaphosphate to 0.02 g Example 43: Change sodium metaphosphate to 0.04 g Example 44: Change citric acid to 0.9 g Example 45: Change citric acid to 0.5 g Example 46: Sodium alginate changed to 0.2 g potassium alginate
(The potassium alginate used was the same as in Example 32)
Comparative Example 14: Calcium carbonate was changed to 0.1 g of tricalcium phosphate Comparative Example 15: Calcium carbonate was changed to 0.13 g of tricalcium phosphate The obtained foaming jelly was evaluated in the same manner as described above, and the results were as follows. Table 11 summarizes. In any of the examples, the molar ratio between the GG binding amount of alginate and the calcium ion amount of calcium carbonate is the same as in Example 1.

  The foaming jelly of Examples 42 to 46 satisfied the standard as a food for people with difficulty in swallowing, and was confirmed to be a food suitable for ingestion by people with difficulty in swallowing. Since the foamed jelly of Comparative Examples 14 and 15 using tricalcium phosphate instead of calcium carbonate does not harden, it does not satisfy the standard as a food for persons with difficulty swallowing.

  Next, the foaming jelly of Examples 47-53 was produced like Example 1 except having added various nutrient components (sugar, dietary fiber, vitamins, etc.) as shown in Table 12 below. The obtained foaming jelly was evaluated in the same manner as described above, and the results are summarized in Table 12 below. In any example, the molar ratio of the amount of GG bound to sodium alginate and the amount of calcium ion of calcium carbonate is the same as in Example 1.

The various nutrient components used here are as follows.
Flour: Made by Matsutani Chemical Industry Co., Ltd. Product name “TK-16”
Polydextrose: Product name “Lightes Ultra” manufactured by Danisco Japan Co., Ltd.
Guar gum: “Inagel GR-10” manufactured by Ina Food Industry Co., Ltd.
Vitamin C: Product name “L-ascorbic acid T” manufactured by Organo Foodtech Co., Ltd.

  The foaming jelly of Examples 47 to 53 satisfied the standard as a food for persons with difficulty in swallowing, and was confirmed to be a food suitable for ingestion by persons with difficulty in swallowing. Since various nutritional components are contained, it is expected that elderly people who have difficulty in swallowing can safely ingest energy sources.

  When the foaming jelly of the Example was evaluated by three healthy persons who were aware of difficulty in swallowing, good evaluation was obtained in terms of ease of eating and deliciousness. In addition, it was confirmed that there is a carbonic sensation compared with non-foamed jelly, and there is also an advantage of irritation of the throat.

  As described above, according to the present invention, sufficient jelly strength can be obtained in a short time, there is little change in strength over time, and uniform foamed jelly can be obtained at the time of use. The foaming jelly of the present invention has physical properties that meet or are similar to the permission standards for labeling foods for people with difficulty in swallowing as shown by the Ministry of Health, Labor and Welfare. Furthermore, since carbonic acid contained in the jelly serves as a swallowing stimulus, it is expected to have an effect of helping swallowing activity and suppressing aspiration.

  Effervescent drinks such as beer and cider may be desired to be eaten from past experiences even for elderly people who have difficulty swallowing. According to the present invention, such a sparkling beverage can be made into a jelly. Further, the foaming jelly of the present invention is produced by dissolving the preparation (A) in water, adding an aqueous solution of the acidulant (B) and stirring, and this process itself is thought to lead to pleasure for the elderly. . It is expected that the swallowing activity of persons with difficulty in swallowing will be activated by various stimuli and the swallowing level will be improved.

Claims (3)

At least one alginate selected from sodium alginate, potassium alginate and ammonium alginate, having a M / G ratio of 1.2 or less and a weight average molecular weight of 50,000 or more, calcium carbonate, sodium bicarbonate and a chelating agent; A preparation (A) containing, and a sour agent (B),
The molar ratio of the GG binding amount of the alginate and the calcium ion amount of the calcium carbonate is 2: 1 to 1: 9,
The foamed jelly preparation set, wherein the preparation (A) is in the form of powder and the acidulant (B) is separately packaged as an aqueous solution. At least one alginate selected from sodium alginate, potassium alginate and ammonium alginate, having a M / G ratio of 1.2 or less and a weight average molecular weight of 50,000 or more, calcium carbonate, sodium bicarbonate and a chelating agent; Dissolving the preparation (A) containing in water and mixing with an aqueous solution containing the acidulant (B),
The method for producing a foaming jelly, wherein the addition amount is adjusted so that the molar ratio between the GG binding amount of the alginate and the calcium ion amount of the calcium carbonate is 2: 1 to 1: 9.   A food for a person with difficulty in swallowing, comprising foamed jelly produced by the method of claim 2.