JP3495321B2 - Polyvalent metal salt supplement and swallowing supplement using the same - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a novel polyvalent metal salt supplement food and a swallowing supplement food using the same.

[0002]

2. Description of the Related Art Conventionally, attempts have been made to develop a polyvalent metal salt supplement food in which a polyvalent metal salt such as calcium carbonate or calcium phosphate is dispersed in a viscous substance in order to supplement a metal salt such as calcium. . This is because the polyvalent metal salt is poorly soluble in water, but it is dispersed in the viscous substance without being precipitated and becomes ready for feeding. For example, JP-A-5-1531
No. 9, it has been proposed to disperse a polyvalent metal salt in a solution obtained by adding xanthan gum to fresh water to increase the viscosity, and use this as a polyvalent metal salt supplement food. However, the above-mentioned proposed polyvalent metal salt supplement food has an appropriate viscosity and is suitable for edible food, and although it has the advantage that there is no precipitation of the polyvalent metal salt, it has a strong stringing property and therefore is packed in a container. There was a problem that it was difficult (no suitability for filling).

[0003]

Therefore, an object of the present invention is to provide a polyvalent metal which has an appropriate viscosity, does not precipitate a polyvalent metal salt, and has no stringing property (suitability for filling). It is intended to provide salt supplements. In addition, a weak person who has weak teeth or weak physical strength may swallow by ingesting a viscous food. Therefore, another object of the present invention is to use a lomethopectin aqueous solution and the above polyvalent metal salt supplement, to allow miso soup or soup to gel into a moderate hardness and allow it to be swallowed gently by a weak person at the same time. The purpose is to provide a swallowing supplement food that can be supplemented with polyvalent metal salts.

[0004]

[Means for Solving the Problems] The above objects are as follows: (1) Calcium carbonate is added to a sugar solution thickened by adding cold water swellable starch ,
Calcium phosphate, calcium chloride, calcium lactate,
Magnesium chloride, unbaked eggshell powder, unbaked bone powder, baked eggs
One or two or more polyvalent metal salts of shell powder and calcined bone powder are dispersed and packed, and a polyvalent metal salt supplementary food, (2) product is provided with 1 cold water swelling starch. ~
5%, 3-20% polyvalent metal salt (1) polyvalent metal salt supplement food, (3) 10-30 ml of low methoxyl pectin aqueous solution, and (1) or (2) polyvalent metal This is achieved by a swallowing supplementary food characterized in that 3 to 15 ml of salt supplementary food is packed in different pockets of a one-touch pouring container, respectively.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below.
In the present invention, "%" means "mass%" unless otherwise specified. In the present invention, "polyvalent metal salt"
The term refers to a metal salt having a divalent or higher number necessary for the human body, such as calcium carbonate, calcium phosphate, calcium chloride, calcium lactate, and magnesium chloride, and includes unbaked egg shell powder, unbaked bone powder, baked egg shell powder, and baked bone powder. Also,
"Cold water swellable starch" refers to starch, such as starch derived from ungelatinized corn starch, which swells rapidly when added to cold water and disperses in water to form a smooth viscous paste.

The polyvalent metal salt supplemented food of the present invention is prepared by dispersing a polyvalent metal salt in a sugar solution thickened by adding cold water swelling starch and packing it. Here, the “sugar solution” refers to a liquid sugar solution such as glucose, galactose, maltose, lactose, dextrin alcohol, and trehalose. Since the saccharide is in a liquid state, it usually has a sugar solid content of about 70% and a water content of about 30%. In the above supplement of the present invention, adding cold water swellable starch to a sugar solution to thicken it prevents the polyvalent metal salt from precipitating when the polyvalent metal salt is dispersed in the sugar solution. At the same time, the stringiness of the sugar liquid is eliminated, and thereby the suitability for filling is improved. The use of cold water swellable starch is possible for the first time to impart such properties to the sugar liquid.

The amount of cold water swellable starch is preferably 1 to 5% with respect to the product. This is because, as shown in the following test example, when the blending amount is less than 1%, the viscosity of the sugar solution is insufficient, so that the dispersed polyvalent metal salt tends to precipitate, while when it exceeds 5%, the viscosity of the sugar solution is increased. This is because the stringiness becomes large and the stringing property is generated, and the suitability for filling the sugar solution tends to be lost. Further, it is preferable to disperse the polyvalent metal salt so as to be 3 to 20% with respect to the product. If the concentration of the polyvalent metal salt is too low, it becomes meaningless as a supplementary food.On the other hand, if the concentration is too high, the dispersed metal salt precipitates, as shown in the later test examples, and Because it is appropriate. The sugar solution in which cold water swellable starch is added to increase the viscosity and the polyvalent metal salt is dispersed is packed by filling and sealing in a container such as a synthetic resin or metal bag or can. Upon contacting the pack, the above sugar solution has no stringing property, so that the pack can be surely packed without causing troubles such as filling errors and poor sealing.

The swallowing supplement food of the present invention utilizing the above-mentioned polyvalent metal salt supplement food is 10 to 30 ml of a low methoxyl pectin aqueous solution and the above polyvalent metal salt supplement foods 3-1.
5 ml and 1 ml are packed in different pockets of the one-touch pouring container. Here, "raw methoxyl pectin" (hereinafter, also referred to as "LM pectin") refers to pectin having a degree of esterification of 50% or less. LM
Pectin reacts with polyvalent metal ions to form a gel, coagulates liquid foods such as miso soup and soup to have an appropriate hardness, and plays a role of facilitating swallowing. The LM pectin concentration of the aqueous solution is preferably 0.5 to 20 w / v%. This is because if the concentration is too low, it is not preferable because a large amount of this solution must be used to solidify the liquid food, and if it is too high, the LM pectin is difficult to dissolve in water, which is not practical. . The LM pectin aqueous solution is acidified by adding an acid agent such as citric acid, lactic acid or ascorbic acid, and then processed so that it can be distributed at room temperature.
Here, it is the LM that adjusts the LM pectin aqueous solution to be acidic.
This is because pectin loses the physical properties of solidifying a liquid food when it is heated at an excessively high temperature, so that the aqueous solution can be aseptically packed under a temperature condition where the physical properties are not lost. Liquid foods such as miso soup and soup are usually 10 per serving.
It is 0 to 150 ml, and in order to coagulate this to a hardness that is easy to swallow and at the same time to effectively replenish the polyvalent metal salt, the LM pectin aqueous solution is added to the one-touch dispensing container at 10 ml.
It is suitable to pack ~ 30 ml and 3-15 ml of polyvalent metal salt supplement food. Since both the LM pectin aqueous solution and the polyvalent metal salt supplement food have no stringing property, they can be reliably packed in different pockets of the one-touch dispensing container without causing filling errors or defective sealing. The swallowing supplement of the present invention allows one meal of miso soup or soup to be dispensed with one touch from a one-touch dispenser container, and when these are mixed and left for a while, the gel coagulates to a hardness suitable for swallowing. Can be made. The coagulated product can be swallowed smoothly by a weak person without aspiration, and at the same time, the polyvalent metal salt can be replenished.

The present invention will be described in more detail below with reference to examples and test examples.

Example 1 A sugar solution obtained by adding 2% of cold water swelling starch to 92% of reduced starch syrup to make a thickened sugar solution, and adding 6% of calcium carbonate (reagent)
Was added and stirred well to obtain a sugar solution in which calcium carbonate was dispersed. When 100 ml of this sugar solution was filled and sealed in a synthetic resin container of 40 mm in diameter and 110 mm in height,
Since there was no stringiness, it was possible to pack without filling or sealing mistakes. The resulting product was used as a calcium supplement.

Example 2 Citric acid was added to 7 w / v% LM pectin aqueous solution A to adjust its pH to 3.5 and then heated to 80 ° C. Separately from this, 89% of dextrin alcohol and 3% of cold water swelling starch were added to make a thickened sugar solution, and 8% of calcium carbonate (reagent) was added thereto and well stirred to disperse the calcium carbonate. A sugar solution B was prepared and heated to 80 ° C. Next, the LM pectin aqueous solution A is placed in the pocket 2 of the one-touch dispensing container 1 made of the synthetic resin shown in FIGS. 1 and 2.
20 ml, and 7 ml of the sugar solution B was filled and packed (packed) in the pocket 2 ', and this was used as a swallowing supplement food (product). 1 and 2, the pocket 2
Is divided into a left part and a right part at a folding line 4, and the left part and the right part are connected via a communication part 7. Further, when the product is used, when the container 1 is bent along the folding curve 4, the projections 3a, 3a are broken, and the tip 3 thereof is opened. The LM pectin aqueous solution A in the pocket was added to 100 ml of freshly made seaweed miso soup at 80 ° C. in a bowl and the one-touch pouring container was bent as shown in FIG.
The sugar solution B was poured out and mixed, and the mixture was allowed to stand for 5 minutes, resulting in gel coagulation. The temperature of this coagulated product was 50 ° C., but the gel coagulated to an appropriate hardness, and when it was given to a patient while scooping with a small spoon, it could be swallowed smoothly.

[0011]

[Test Example] Test Example 1 The following five types of samples were prepared. Test area 1: Sugar solution obtained in Example 1 (reduced water candy 92
%, Cold water swellable starch 2%, calcium carbonate 6%) Test group 2: Sugar liquid B obtained in Example 2 (89% dextrin alcohol, 3% cold water swellable starch, 8% calcium carbonate) Control group 1: Xanthan gum 0.3% was added to clear water 93.7% to make it thickened and 6% of calcium carbonate was dispersed therein (JP-A-5-15319). Control group 2: Sugar solution obtained in Example 1 In which cold water swellable starch was not added (94% reduced starch syrup, 6% calcium carbonate) Control group 3: In the sugar solution obtained in Example 1, a phosphate cross-linked starch (modified starch) was used instead of the cold water swellable starch. Added (92% reduced starch syrup, modified starch 2%, calcium carbonate 6
%) Put 5 ml of each sample in a test tube and seal tightly.
After standing still for 7 days, the presence or absence of precipitation of calcium carbonate was observed, and the viscosity and the stringing property when the sample was poured from the test tube into the saucer were observed. The results shown in Table 1 were obtained.

[0012]

[Table 1] From Table 1, it can be understood that the sugar solution thickened by adding cold water swelling starch has no precipitation of the polyvalent metal salt and has no stringing property, and thus is suitable for filling.

Test Example 2 To the reduced starch syrup, cold water swelling starch having the blending amount (blending with respect to the total amount) shown in Table 2 was added to increase the viscosity, and calcium carbonate was added to this to 6% with respect to the total amount. Disperse,
Seven kinds of sugar solutions (samples) having different blending amounts of cold water swellable starch were produced as trials. Each sample was placed in a test tube in an amount of 5 ml, tightly stoppered, and allowed to stand at 20 ° C. for 7 days in the same manner as in Test Example 1. Then, the presence or absence of calcium carbonate precipitation was observed, and the viscosity and stringiness were observed. Two results were obtained.

[0014]

[Table 2] From Table 2, it can be understood that if 1 to 5% of cold water swellable starch is added to increase the viscosity, there will be no precipitation of the dispersed polyvalent metal salt and no stringing property, and thus there will be suitability for filling.

Test Example 3 Cold water swelling starch was added to reduced starch syrup so as to be 3% with respect to the whole amount to increase the viscosity, and calcium carbonate in an amount shown in Table 3 was dispersed therein to mix calcium carbonate. Six types of sugar solutions (samples) having different amounts were manufactured as trials. 5 ml of each sample was placed in a test tube, tightly stoppered, and allowed to stand at 20 ° C. for 7 days, and then the precipitation of calcium carbonate was observed. The results shown in Table 3 were obtained.

[0016]

[Table 3] From Table 3, it can be understood that no precipitation occurs when the concentration of the polyvalent metal salt is 20% or less.

[0017]

As described above, according to the present invention, it is possible to provide a polyvalent metal salt supplement food product in which the polyvalent metal salt does not precipitate and has no stringing property (suitability for filling). In addition, if this food and an aqueous solution of low methoxyl pectin are packed in different pockets of a one-touch pouring container, miso soup and the like can be gel-coagulated to an appropriate hardness so that the weak can swallow and swallow, and a polyvalent metal salt. A swallowing supplement food that can be supplemented by

[Brief description of drawings]

FIG. 1 is a perspective view showing an embodiment of a one-touch dispensing container for packing a swallowing supplementary food of the present invention.

FIG. 2 is a plan view of the container.

FIG. 3 is a perspective view showing a usage state.

[Explanation of symbols]

1. One-touch dispensing container 2. pocket 2 '. pocket 3. Point 3a. Protrusion 4. Curve 7. Communication part A. LM pectin aqueous solution B. Sugar solution

Claims (3)

(57) [Claims] 1. Calcium carbonate, calcium phosphate and calcium chloride are added to a sugar solution thickened by adding cold water swellable starch.
Mu, calcium lactate, magnesium chloride, unbaked eggshell
One or two of flour, unfired bone meal, fired egg shell meal and fired bone meal
A polyvalent metal salt supplementary food, characterized in that one or more polyvalent metal salts are dispersed and packed. 2. A cold water swellable starch for a product
5%, a polyvalent metal salt supplements according to claim 1, wherein comprising using a polyvalent metal salt 3-20%. 3. A low methoxyl pectin aqueous solution 10 to 10.
A swallowing supplementary food, characterized in that 30 ml and 3 to 15 ml of the polyvalent metal salt supplementary food according to claim 1 or claim 2 are packed in different pockets of a one-touch pouring container.