JP2021153420A - Gel-like food - Google Patents

Abstract

To provide a gel-like food easily swallowed while having a high fat content.SOLUTION: A gel-like food contains water, lipid, emulsion and a gelatinizer. In the gel-like food, a lipid content is 20-60 mass% and a gelatinizer content is 0.2-5 mass%. The gelatinizer contains seed-derived polysaccharide and seaweed-derived polysaccharide. The seed-derived polysaccharide in the gelatinizer imparts suitable viscosity [thickness [swallowing properties]] to the gel-like food, and the seaweed-derived polysaccharide imparts suitable coagulation properties [bitten-off properties [chewability]] to the gel-like food, so that the gel-like food becomes easy to ingest even by a chronic obstructive pulmonary disease patient [COPD] with dysphagia.SELECTED DRAWING: None

Description

The present invention relates to gelled foods containing lipids.

The number of elderly patients with chronic obstructive pulmonary disease (COPD) caused by smoking is increasing. Patients with COPD are more likely to have dysphagia that interferes with swallowing and chewing food and drink. People with dysphagia often have difficulty in eating a normal diet, and various gel-like foods that can easily ingest lipids are known for people with dysphagia.

Patent Document 1 describes a high-calorie, homogeneous gel-like food composition containing a high proportion of fats and oils. Patent Document 2 describes a gel-like food having stable quality and texture and physical properties are less likely to deteriorate during storage. Further, Patent Document 3 describes a gel-like composition in which the fats and oils are not separated even though the fats and oils are contained in a large amount, and the occurrence of gastric discomfort after eating is suppressed.

International release WO2018 / 008715 Japanese Unexamined Patent Publication No. 2014-014292 International release WO2016 / 170939

In COPD patients, lung function is impaired, so for COPD patients with dysphagia, in order to reduce the burden on the lungs, a gel containing a large amount of lipids that emits less _{CO 2 when it becomes energy in the human body.} State food is preferable. However, gelled foods containing a large amount of lipids are difficult to gel and the lipids are easily separated. For this reason, conventional gel-like foods still have a problem that a person who has difficulty swallowing needs to swallow a large amount of gel-like food in order to ingest sufficient fat, and a problem that swallowing is difficult. ..

The present invention has been made in view of the above points, and provides a gel-like food that is suitable for COPD patients, particularly COPD patients with dysphagia, and can be easily swallowed while containing a high fat content. The purpose is to do.

The gelled food of the present invention is a gelled food containing water, a lipid, an emulsifier and a gelling agent.
The content of the lipid in the gelled food is 20 to 60% by mass, and the content of the gelling agent is 0.2 to 5% by mass.
The gelling agent is characterized by containing seed-derived polysaccharides and seaweed-derived polysaccharides.

According to the gelled food of the present invention, the content of lipid is 20 to 60% by mass, the content of high fat (lipid) is high, and the content of gelling agent is 0.2 to 5% by mass. The seed-derived polysaccharide of the gelling agent imparts appropriate viscosity (thickness (swallowing property)) to the gel-like food, and the seaweed-derived polysaccharide imparts appropriate coagulation property (chewability (chewability)) to the gel-like food. Since it is given, even a person who has difficulty swallowing can easily take it.

Here, in the gel-like food, the mass content ratio of the seaweed-derived polysaccharide and the seed-derived polysaccharide can be 1: 0.2 to 0.8.

According to this, the swallowability and chewability of the gelled food can be further improved.

Further, in the gelled food, the gelling agent may contain a plant-derived polysaccharide.

According to this, since the plant-derived polysaccharide imparts water retention to the gel-like food, it is possible to prevent the separation of water and lipid from the gel-like food.

In addition, the gel-like food may contain proteins and sugars.

According to this, since protein and sugar are added to lipid, the gelled food contains three major nutrients and can be made highly nutritious.

Further, in the gelled food, the emulsifier may be a sucrose fatty acid ester and / or a glycerin fatty acid ester.

According to this, since the sucrose fatty acid ester and the glycerin fatty acid ester are emulsifiers having excellent biodegradability, the safety to the user of the gelled food can be enhanced.

According to the gelled food of the present invention, the content of lipid is 20 to 60% by mass, and the seed-derived polysaccharide of the gelling agent has an appropriate viscosity in the gelled food while containing a high fat content (lipid). And the seaweed-derived polysaccharide imparts appropriate coagulation to the gel-like food, so that even a person who has difficulty swallowing can provide a gel-like food that is easy to ingest.

Hereinafter, an embodiment of the present invention will be described. The gel-like food of the present invention is a gel-like food containing water, a lipid, an emulsifier and a gelling agent, and the gel-like food has a lipid content of 20 to 60% by mass and contains the gelling agent. The amount is 0.2 to 5% by mass, and the gelling agent is characterized by containing a seed-derived polysaccharide and a seaweed-derived polysaccharide. The inventors of the present application have found that the seed-derived polysaccharide of the gelling agent imparts an appropriate viscosity (thickness (swallowing property)) to a gel-like food, and the seaweed-derived polysaccharide imparts an appropriate coagulation property (chewability) to a gel-like food. (Masticability))), it was found that even a person who has difficulty swallowing can easily take it.

Lipids are nutrients that can be ingested in large amounts with a small amount of intake, and are esters (triglycerides) of fatty acids and glycerin. _{Lipids emit less CO 2} when they are ingested and become energy in the human body, and can reduce the burden on the respiratory tract of COPD patients with respiratory diseases. Lipids are roughly classified into vegetable fats and oils and animal fats and oils. Examples of vegetable oils and fats are canola oil (rapeseed oil), palm oil, coconut oil, soybean oil, rice oil, palm kernel oil, corn oil, olive oil, palm oil, sesame oil, sunflower oil, red flower oil (saflower), There are cotton seed oil, flaxseed oil, coconut oil and so on. Examples of animal fats and oils include beef tallow, lard, chicken oil, fish oil, and milk fat. These can be used as lipids for gelled foods without particular limitation, but vegetable oils and fats, which are liquid at room temperature and therefore have excellent handleability and are inexpensive, can be preferably used. Among the vegetable oils and fats, canola oil, palm oil and soybean oil can be more preferably used due to the large amount of distribution in the market. These can be used not only as a single species but also as a mixture of a plurality of species. In addition, canola oil, palm oil and soybean oil are composed of saturated or unsaturated long chain fatty acid triglyceride (hereinafter, also referred to as “LCT”) having 14 to 22 carbon atoms.

The lipid preferably contains a medium chain triglyceride (hereinafter, also referred to as “MCT”). The medium-chain fatty acid is a fatty acid having 8 to 12 carbon atoms, preferably a linear saturated fatty acid, and specifically, n-octanoic acid (caprylic acid) as the medium-chain fatty acid which is a linear saturated fatty acid. ), N-decanoic acid (caprylic acid), n-dodecanoic acid (lauric acid). MCT is abundantly contained in coconut oil, palm kernel oil, and milk fat, and MCT extracted or concentrated from these is commercially available. Compared to LCT, MCT is more easily absorbed and decomposed, is immediately converted into energy, and is less likely to be accumulated as body fat. Therefore, by adjusting the ratio of MCT and LCT contained in the lipid of the gelled food, the ease of digestion and absorption of the gelled food can be adjusted. The ratio of MCT to LCT is preferably MCT: LCT = 1: 0.8 to 1.2.

The content of lipid in the gelled food is preferably 20 to 60% by mass. This is because a high proportion of nutritional components can be contained. If the lipid content is less than 20% by mass, the fat content is low, and a person who has difficulty swallowing needs to swallow a large amount of gel-like food in order to obtain sufficient nutritional components. On the other hand, if the lipid content exceeds 60% by mass, the viscosity becomes high, which may make swallowing difficult for people who have difficulty swallowing. More preferably, the content of lipid in the gelled food is 25 to 50% by mass, and even more preferably 30 to 40% by mass.

An emulsifier is a type of surfactant that stabilizes the interface of fine particles by dispersing lipids that are insoluble in water as fine particles in water. The emulsifier used in the gelled food of the embodiment may be any emulsifier that is permitted to be used as a food additive. For example, glycerin fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinolic acid Esters, sucrose fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin and the like can be used. Among these, sucrose fatty acid ester or glycerin fatty acid ester having excellent biodegradability can be preferably used. Since it is excellent in biodegradability, it is possible to enhance the safety of gelled foods for users. It should be noted that these emulsifiers may be used alone or in combination of two or more.

The amount of the emulsifier added to the lipid is preferably 1 to 10% by mass. This is because the lipid can be preferably emulsified. If the amount of the emulsifier added to the lipid is less than 1% by mass, emulsification may be insufficient and the lipid may float (separate) from the gelled food. On the other hand, if it exceeds 10% by mass, the amount of emulsifier is excessive with respect to the lipid, which may be uneconomical. More preferably, the amount of the emulsifier added to the lipid is 1.5 to 5% by mass, and even more preferably 2 to 3% by mass.

The gelling agent is an addition of a mixture containing water, a lipid and an emulsifier, which is a gelled food, to increase the viscosity from a fluid state to a highly viscous substance or a gelatinized substance having no fluidity. It is an agent and also includes a so-called thickener. The gelling agent is, of course, a gelling agent that is permitted to be used as a food additive, and depending on the origin of the gelling agent, seed-derived polysaccharides, resin-derived polysaccharides, seaweed-derived polysaccharides, microbial-derived polysaccharides, etc. It can be classified into plant-derived polysaccharides and the like.

The seed-derived polysaccharide is obtained by crushing the endosperm portion of the seed of a plant, and examples of the seed-derived polysaccharide include guar gum, tara gum, locust bean gum, tamarind seed gum, and psyllium seed gum. Seed-derived polysaccharides impart appropriate viscosity (thickness (swallowing)) to gelled foods.

The resin-derived polysaccharide is obtained by drying the secretion liquid of the trunk branch of a tree, and examples of the resin-derived polysaccharide include gum arabic and karaya gum. Resin-derived polysaccharides impart appropriate viscosity to gelled foods.

The seaweed-derived polysaccharide is obtained by extracting red algae with hot water or an alkaline aqueous solution, and examples of the seaweed-derived polysaccharide include agar, carrageenan, and alginic acid. The seaweed-derived polysaccharide imparts appropriate thixotropy to gelled foods and imparts appropriate coagulation (chewability).

The microbial-derived polysaccharide is obtained by fermenting starch such as corn with bacteria and separating it, and examples of the microbial-derived polysaccharide include xanthan gum, gellan gum, and curdlan. Microbial-derived polysaccharides impart water retention stability to gelled foods.

The plant-derived polysaccharide is obtained by extracting a tree with hot water or an alkaline aqueous solution, and examples of the plant-derived polysaccharide include cellulose and pectin. Plant-derived polysaccharides impart water retention stability to gelled foods.

The gelling agent can be used as a gelling agent for gelled foods regardless of the origin of the gelling agent, but it is a seed-derived polysaccharide that can impart appropriate viscosity and coagulation to the gelled food. , It is preferable to use a gelling agent composed of a combination of seaweed-derived polysaccharides. More preferably, a gel composed of a combination of a seed-derived polysaccharide, a seaweed-derived polysaccharide, and a plant-derived polysaccharide, which can impart water retention in addition to appropriate viscosity and coagulation to a gel-like food. It is more preferable to use an agent.

The gelling agent is obtained by premixing a seaweed-derived polysaccharide, a seed-derived polysaccharide, and a plant-derived polysaccharide. The mass content ratio of the seaweed-derived polysaccharide, the seed-derived polysaccharide, and the plant-derived polysaccharide is preferably 1: 0.2 to 0.8: 0.1 to 0.5. This is because the viscosity of gelled foods can be optimized. When the mass ratio of the seed-derived polysaccharide to the mass ratio of 1 of the seaweed-derived polysaccharide is less than 0.2, the amount of the seaweed-derived polysaccharide is relatively large, and the gelled food has strong coagulation property, which makes it chewable. Poor swallowability. On the other hand, when the mass ratio of the seed-derived polysaccharide to the mass ratio of 1 of the seaweed-derived polysaccharide exceeds 0.8, the fluidity of the gel-like food is inferior, and the filling property in the container in the filling step of the manufacturing step described later is inferior. May be inferior. If the mass ratio of the plant-derived polysaccharide to the mass ratio of the seaweed-derived polysaccharide is less than 0.1, the water retention of the gel-like food is inferior, and the gel-like food may be separated from water. On the other hand, if the mass ratio of the plant-derived polysaccharide to the mass ratio of 1 of the seaweed-derived polysaccharide exceeds 0.5, the movement of water molecules in the gel-like food may be hindered, and pressure heat sterilization in the manufacturing process may be hindered. Uniform sterilization may not be possible in the process. The mass content ratio of the seaweed-derived polysaccharide, the seed-derived polysaccharide, and the plant-derived polysaccharide is more preferably 1: 0.3 to 0.7: 0.2 to 0.45, and further preferably 1 : 0.35-0.6: 0.25-0.4.

The amount of the gelling agent added to the gelled food is preferably 0.2 to 5% by mass. This is because it is possible to impart appropriate viscosity and coagulation to gelled foods. If the amount of the gelling agent added to the gelled food is less than 0.2% by mass, the gelled food has low viscosity and high fluidity, which may result in poor chewability, and lipids on the surface of the gelled food. When ingested by a person who has difficulty swallowing, the lipid may cling to the throat and the swallowability may be inferior. On the other hand, if it exceeds 5% by mass, the gelled food has strong coagulation property, requires a strong force for chewing, may be inferior in chewing property, and may be inferior in swallowing property because it cannot be chewed finely. be. More preferably, the amount of the gelling agent added to the gelled food is 0.3 to 3% by mass, and even more preferably 0.5 to 1.5% by mass.

Gel-like foods can contain proteins and sugars in addition to lipids. As the protein, a commercially available powdered protein extracted / separated from plant seeds can be used. The amount of powdered protein added to the gelled food is preferably 2 to 20% by mass. This is because the protein can be suitably contained in the gel-like food. If the amount of powdered protein added to the gelled food is less than 2% by mass, the efficacy of the protein in the gelled food may not be confirmed. On the other hand, if it exceeds 20% by mass, the protein may be altered over a long period of time, and even gelled foods may be altered. More preferably, the amount of the powdered protein added to the gelled food is 3 to 15% by mass, and even more preferably 4 to 10% by mass. As the sugar, commercially available sugar, granulated sugar, dextrin and the like can be used. The amount of sugar added to the gelled food is preferably 2 to 30% by mass. This is because the gel-like food can preferably contain sugar. If the amount of sugar added to the gel-like food is less than 2% by mass, the effect of the sugar in the gel-like food may not be confirmed. On the other hand, if it exceeds 30% by mass, the sugar increases the viscosity of the gelled food, which may make it difficult for a person who has difficulty swallowing to chew. More preferably, the amount of sugar added to the gelled food is 3 to 20% by mass, and even more preferably 5 to 15% by mass.

In gel-like foods, other additives include antifoaming agents that reduce foam biting in gel-like foods, flavors, seasonings and acidulants that add flavor to gel-like foods, and vitamins, minerals and amino acids as nutrients. Colorants and pigments that give color to gelled foods can be added as needed. Commercially available products can be used as these additives.

Gel foods are produced using a compounding tank equipped with a circulation jacket and stirring blades. The circulation jacket makes it possible to adjust the temperature of the compounding tank by circulating hot (cold) water in the circulation jacket.

The gel-like food manufacturing process is composed of a preparation process, an emulsification process, a cooling process, an additive addition process, an inspection process, a filling process, and a pressure heat sterilization process.

In the preparation step, the water and lipid to be emulsified and the emulsifier and gelling agent necessary for emulsification are put into the preparation tank. As the water, hot water adjusted to 80 to 90 ° C. in which the gelling agent can be dissolved is used, and the hot water is also circulated in the circulation jacket to maintain the inside of the compounding tank at 75 to 90 ° C. This is because the high temperature facilitates emulsification in the next emulsification step.

In the emulsification step, the stirring blade is rotated to uniformly emulsify water and lipid while keeping the inside of the compounding tank at a high temperature. After that, the rotation of the rotary blade is stopped and the emulsified state is confirmed. If the emulsification state is insufficient, such as the immediate separation of water and lipid, rotate the stirring blade and try emulsification again. Confirmation and emulsification attempts should be made until water and lipids are emulsified. The emulsified mixture (unfinished gel-like food) is an oil droplet (O / W) type in water, but it is sufficient if it is emulsified, and a water droplet (W / O) type in oil may be used. No.

In the cooling step, cold water is circulated in the circulation jacket, and the inside of the compounding tank is cooled to 50 to 70 ° C. and held. This is to prevent the mixture (unfinished gelled food) in the compounding tank from gelling due to cooling, and to improve the dispersibility of the protein to be added next. The constant temperature maintenance (50 to 70 ° C.) in the compounding tank is continuously performed until the filling step.

In the additive addition step, proteins, sugars and other additives are added. At this time, when the additive is in the form of powder, care should be taken so that the additive after addition does not become lumpy (the powder remains as a lump and does not uniformly disperse in the liquid phase). If necessary, the additive is premixed with water or the like before being added.

In the inspection process, the finished gel-like food is inspected and the inspection result is recorded.

In the filling step, the gel-like food produced from the compounding tank is filled in a pouch container, and the filling port is sealed with a cap. At the time of filling, a strainer is used to remove foreign substances and the like.

The pressure heat sterilization step is performed by heating a gel-like food in a pouch container in a high pressure sterilization kettle that can be pressurized and heated by sealing. The heating conditions were 125 ° C. for 20 minutes in which the central part of the gelled food was heated at 120 ° C. for 4 minutes or more. By being sterilized by heating under pressure, the gelled food can be stored for a long period of time. The gelled food is gelled (increased in viscosity) by a gelling agent by lowering the temperature to room temperature.

Hereinafter, the present invention will be described in more detail based on examples. The raw materials used in each example are as follows.

LCT ・ ・ ・ Salad oil (soybean oil)
MCT ・ ・ ・ Caprylic acid triglyceride and capric acid triglyceride mixture Emulsifier a ・ ・ ・ Sucrose fatty acid ester Emulsifier b ・ ・ ・ Glycerin fatty acid ester Sugar mixture ・ ・ ・ Granue sugar and dextrin mixture Other additives ・ ・ ・ Antifoaming agent, fragrance The formulation of gelling agents such as vitamins and vitamins is shown in Table 1.

実施例のゲル状食品は、上記した製造工程によってそれぞれ製造し、実施例のゲル状食品について、詳しくは以下に記載する、硬さ、付着性、凝集性及び栄養価について評価を行った。

The gel-like foods of Examples were produced by the above-mentioned production steps, respectively, and the gel-like foods of Examples were evaluated for hardness, adhesiveness, cohesiveness and nutritional value, which are described in detail below.

<Hardness>
The chewability (coagulability) was evaluated by hardness. The hardness is the hardness of the "test method for foods for people with swallowing difficulties (test method for hardness, adhesion and cohesion)" specified in the labeling permission standard for foods for people with swallowing difficulty (Consumer Affairs Agency). (Resistance when compressed at a constant speed) (N / m ² ).

The test method for foods for people with swallowing is to fill a sample with a diameter of 40 mm and a height of 20 mm (or a height of 15 mm if there is no possibility of the sample spilling) to a height of 15 mm, and use linear motion to fill the substance. Using a "creep meter TPU-2DL (Sanden Co., Ltd.)" as a device capable of measuring the compressive stress of the sample, using a resin plunger with a diameter of 20 mm and a height of 8 mm, a compression speed of 10 mm / sec and a clearance of 5 mm. Compress twice with and measure the force at that time. The hardness is the maximum pressure (N / m ² ) at the time of the first compression, and in the preferred order, the labeling permission standard I (2.5 × 10 ³ to 1 × 10 ⁴ N / m) for foods for people with swallowing difficulty. ^{Those satisfying 2} ) were evaluated as ◯, those satisfying the permission criteria II (1 × 10 ^{3 to} 1.5 × 10 ⁴ N / m ² ) were evaluated as Δ, and those not satisfying these were evaluated as ×. The measurement was carried out at 10 ± 2 ° C. and 20 ± 2 ° C., and when the evaluations were different, the unfavorable one was used as the evaluation (the same applies to the adhesiveness and cohesiveness below).

<Adhesiveness>
The swallowability (viscosity) was evaluated by the adhesiveness. The adhesiveness is the adhesiveness of the above-mentioned "test method for foods for people with swallowing difficulty (test method for hardness, adhesiveness and cohesiveness)", and is the pressure energy product (J) at the time of drawing out after the first compression. / M ³ ) (absolute value). As for the adhesiveness, those that meet the labeling permission standard I (4 x 10 ² J / m ³ or less) for foods for people with swallowing difficulty are ○, and the permission standard II (1 x 10 ³ J / m ³ or less) is met. Those that satisfied were evaluated as Δ, and those that did not satisfy these were evaluated as ×.

<Cohesiveness>
The cohesiveness is the cohesiveness of the above-mentioned "test method for foods for people with swallowing difficulty (test method for hardness, adhesiveness and cohesiveness)", and is the pressure energy product (J / m ^{3) at the time of the second compression.} ) / Pressure energy product (J / m ³ ) at the time of the first compression. As for the cohesiveness, those satisfying the labeling permission standard I (0.2 to 0.6) for foods for people with swallowing difficulty are ○, and those satisfying the same permission standard II (0.2 to 0.9) are Δ. , Those that do not satisfy these were evaluated as ×.

<Nutrition value>
The nutritional value was evaluated by calories per 100 g of gelled food. The calories were determined as 9 kcal / g for lipids, 4 kcal / g for proteins, and 4 kcal / g for carbohydrates (sugars). Then, those having a calorie of 300 kcal or more per 100 g of gelled food were evaluated as ◯, those having less than 300 kcal were evaluated as Δ, and those having less than 200 kcal were evaluated as ×.

(Test example)
The test examples are described below. In all the test examples, the mass ratio of the lipids MCT and LCT was MCT: LCT = 1: 1. Test Examples 1 to 5, Test Examples 7 to 20 are Examples, and Test Example 6 is a Comparative Example. In addition, Test Examples 1 to 4, Test Examples 9 to 11, and Test Examples 14 to 20 satisfy the labeling permission criteria I and II for foods for people with swallowing difficulties, and Test Examples 5, 7, 8, 12, and 13 satisfy the labeling permission criteria I and II. It meets the labeling permission standard II for foods for people with swallowing difficulties.

(Test Examples 1 to 6)
Test Examples 1 to 6 are test examples in which the lipid content of the gelled food is changed, and the formulations thereof are shown in Table 2. The content ratio of the emulsifier was changed according to the content ratio of the lipid, and the content ratio of the gelling agent was constant (1% by mass). As the gelling agent, a gelling agent A mixed in a ratio of agar (polysaccharide derived from seaweed): guar gum (polysaccharide derived from seeds): cellulose (polysaccharide derived from plants) = 1: 0.5: 0.3 is used. As the emulsifier, emulsifier a (sucrose fatty acid ester) was used.

試験例１〜４は、脂質の含有量が２０〜５０質量％であり、硬さが弱い力で噛み砕くことができ且つ歯応えを有し、嚥下困難者にとって咀嚼が容易であり、付着性が低く且つ脂質の分離が少なく、嚥下困難者にとって嚥下が容易であり、硬さ（咀嚼性）と付着性（嚥下性）に優れるものであった。凝集性も満たされるものであった。また、カロリーは、２２８〜４９８ｋｃａｌ／１００ｇであり、栄養価が優れるものであった。

Test Examples 1 to 4 have a lipid content of 20 to 50% by mass, can be chewed with a weak force and have a chewy texture, are easy to chew for a person who has difficulty swallowing, and have low adhesiveness. In addition, the separation of lipids was small, swallowing was easy for people with dysphagia, and the hardness (chewability) and adhesion (swallowability) were excellent. The cohesiveness was also satisfied. The calorie was 228 to 498 kcal / 100 g, and the nutritional value was excellent.

In Test Example 1 having a lipid content of 20% by mass, the calorie was 228 kcal / 100 g, and the nutritional value was slightly inferior.

On the other hand, Test Example 5 having a lipid content of 60% by mass has a slightly high adhesiveness, and it is slightly difficult for a person who has difficulty swallowing to swallow, and Test Example 6 having a lipid content of 70% by mass has adhesiveness. It was difficult for people with dysphagia to swallow, and it was inferior in swallowability.

(Test Example 7 to Test Example 13)
Test Examples 7 to 13 are test examples in which the content ratio of the gelling agent is changed, and the formulations thereof are shown in Table 3. The amount of the additive other than the gelling agent was the same, and a test example having the same composition as that of Test Example 3 was added as Test Example 10.

対比となる試験例１０は、ゲル化剤の含有量が１質量％であり、硬さが弱い力で噛み砕くことができ且つ歯応えを有し、嚥下困難者にとって咀嚼が容易であり、付着性が低く且つ脂質の分離が少なく、嚥下困難者にとって嚥下が容易であり、硬さ（咀嚼性）と付着性（嚥下性）に優れるものであった。

In contrast, Test Example 10 has a gelling agent content of 1% by mass, can be chewed with a weak force and has a chewy texture, is easy to chew for people with dysphagia, and has adhesiveness. It was low and had little separation of lipids, was easy to swallow for people with dysphagia, and was excellent in hardness (chewability) and adhesiveness (swallowability).

Test Example 8 in which the content of the gelling agent was 0.3% by mass and Test Example 7 in which the content of the gelling agent was 0.2% by mass had no problem in adhesion (swallowability), but the hardness was insufficient and the hardness was insufficient. (Masticability) was slightly inferior.

On the other hand, Test Example 12 having a gelling agent content of 3% by mass and Test Example 13 having a gelling agent content of 5% by mass have a slightly higher viscosity and slightly inferior adhesion (swallowability), and have a slightly stronger force for chewing. In short, the hardness (chewability) was slightly inferior.

(Test Example 14 to Test Example 20)
Test Examples 14 to 20 are Test Examples in which the type and blending amount of the gelling agent were changed, and the content ratio of the gelling agent in the gelled food was constant (1% by mass). The types and amounts of the gelling agents are as shown in Table 1, and the formulations of gelled foods are shown in Table 4.

試験例１４は、海藻由来多糖類にアルギン酸、種子由来多糖類にタラガム、植物由来多糖類にペクチンを使用し、海藻由来多糖類：種子由来多糖類：植物由来多糖類＝１：０．５：０．３の比率で混合したゲル化剤Ｂを使用した。乳化剤は、乳化剤ｂ（グリセリン脂肪酸エステル）を使用した。

In Test Example 14, alginic acid was used as the seaweed-derived polysaccharide, taragum was used as the seed-derived polysaccharide, and pectin was used as the plant-derived polysaccharide. Seaweed-derived polysaccharide: seed-derived polysaccharide: plant-derived polysaccharide = 1: 0.5: The gelling agent B mixed at a ratio of 0.3 was used. As the emulsifier, emulsifier b (glycerin fatty acid ester) was used.

Test Example 15 is a gelled food product using a gelling agent C obtained by removing the plant-derived polysaccharide pectin from the gelling agent B used in Test Example 14.

In Test Examples 16 to 18, agar was used as the seaweed-derived polysaccharide and guar gum was used as the seed-derived polysaccharide as the gelling agent. The gelling agent E used in Test Example 17 is a gelling agent obtained by removing the plant-derived polysaccharide cellulose from the gelling agent A used in Test Examples 1 to 13. The gelling agent F used in Test Example 18 and the gelling agent D used in Test Example 16 are obtained by increasing or decreasing the content of the seed-derived polysaccharide guar gum from the gelling agent E used in Test Example 17. ..

In Test Examples 19 and 20, agar was used as the seaweed-derived polysaccharide, guar gum was used as the seed-derived polysaccharide, and cellulose was used as the plant-derived polysaccharide as gelling agents. The gelling agent H used in Test Example 20 and the gelling agent G used in Test Example 19 are those in which the cellulose content of the plant-derived polysaccharide is increased or decreased from the gelling agent A used in Test Examples 1 to 13. Is.

In Test Examples 14 to 20, the hardness is weak and can be chewed with a weak force and has a chewy texture. It was easy and had excellent hardness (chewability) and adhesion (swallowing property). The cohesiveness was also satisfied. In Test Examples 15 to 18, since the gelling agent did not contain a plant-derived polysaccharide, a slight separation of water and lipid was confirmed in the gelled food.

Claims (5)

A gelled food containing water, lipids, emulsifiers and gelling agents.
The content of the lipid in the gelled food is 20 to 60% by mass, and the content of the gelling agent is 0.2 to 5% by mass.
A gel-like food in which the gelling agent contains a seed-derived polysaccharide and a seaweed-derived polysaccharide. The gelled food according to claim 1, wherein the mass content ratio of the seaweed-derived polysaccharide to the seed-derived polysaccharide is 1: 0.2 to 0.8. The gelled food according to claim 1, wherein the gelling agent contains a plant-derived polysaccharide. The gelled food product according to claim 1, which comprises a protein and a sugar. The gelled food according to claim 1, wherein the emulsifier is a sucrose fatty acid ester and / or a glycerin fatty acid ester.