JP3524359B2 - Feeding aid paste for people with difficulty in chewing and swallowing - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a paste which is added to food for coagulation or thickening to prevent aspiration of a patient or an elderly person who has difficulty in chewing and swallowing due to eating disorders.

[0002]

2. Description of the Related Art The act of "eating food" for human life support and nutritional support necessary for activities brings about not only energy supply but also taste, smell, sight, touch (texture), etc. The cerebral activity of appetite was involved,
It is the most important act for humans. Obstacles to this "eating food" that is important to humans (eating disorders)
However, it has been increasing in recent years with the progress of an aging society. For example, cerebrovascular disorder (stroke), progressive dystrophy, amyotrophic lateral sclerosis, sensory disturbance, tooth loss and weak muscle tone in the elderly, swelling due to inflammation, tumor, eating disorder due to tracheostomy, etc. Is. Human organs that control eating and swallowing are also part of the respiratory and articulatory organs. Therefore, eating disorders
Along with the original nutritional disorder, pneumonia and suffocation due to aspiration may occur, which may be life-threatening, which is a very important issue.

Under these circumstances, in recent years, there has been an increasing interest in foods for nursing care and swallowing training for patients and elderly people who have difficulty chewing and swallowing. Patients and elderly people who have difficulty in chewing and swallowing have poor bolus formation due to movement disorders of the lips, tongue, palate, pharynx, etc., and poor delivery from the oral cavity to the pharynx and esophagus, and further decreased swallowing reflex. Or with a delay. Therefore, important factors required for food for people who have difficulty in chewing and swallowing are that elasticity is not strong, that liquid and solid are not separated and the properties are uniform, and that they do not disaggregate and have good cohesiveness. And that it adheres well to the mucous membrane and that it slides well.

Recently, techniques have been developed for thickening and coagulating foods for patients and elderly people who have difficulty in chewing and swallowing so as to satisfy the above requirements. For example, a method of adding starch such as corn or potato to a food to heat and thicken it, and a method of heating and dissolving a coagulant such as gelatin or agar to add to the food and cooling and coagulating it. Yet another method is to use a simpler thickening auxiliary agent to gelatinize starch to make it water-soluble, or to add guar gum, which is water-soluble in leguminous plant seeds, to food to thicken it. Etc. are considered.

While the number of people who have difficulty in chewing and swallowing has rapidly increased due to the aging of society, personal and physical care for the care, treatment, and training of patients who have difficulty chewing and swallowing in order to keep medical costs down is perfect. It's disappearing. For this reason, there is a demand for foods that can be used more simply as nursing care or eating training for people who have difficulty chewing and swallowing. However, if such food is provided as a finished product, it is difficult to give a wide range to the menu, and considering the stability of the product over time (quality, stability from microbial growth, etc.), it has a taste. It will be a sacrifice. In addition, the inclusion of packaging also increases the cost of food. Considering these circumstances, secondarily thickening foods that have a stronger liquidity than before,
It is effective to solidify.

In this case, the conditions required as a sizing agent for secondarily thickening or coagulating a highly liquid food are as follows. Appropriate thickening and coagulation should be expressed in food, and the thickening and coagulation should be adjusted according to the degree of disability in people who have difficulty chewing and swallowing. When you use a mixer to break the elasticity and strengthen the liquidity to change the texture by thickening or coagulating, you can enjoy the taste and smell without changing the taste of food without changing the taste of food. That it is a fee. It should be improved so that food becomes more cohesive, less sticky and slippery. It should be easy to use and have rapid onset of thickening and coagulation.

[0007]

No conventional method sufficiently satisfies such a condition. For example, in the method of heating and dissolving a coagulant such as gelatin or agar and adding it to food and cooling and coagulating, the adjustment of is not sufficient, and gelatin has a drawback that it shows a change that the coagulating power becomes stronger with time. . Further, gelatin has a so-called gelatin odor, and therefore does not meet the condition. Since it requires heating and cooling, it is also lacking in convenience.

[0008] The method of adding starch such as corn or potato and heating to thicken it is not convenient because it requires heating, and the concentration used is high in order to give the desired thickening, It feels like a paste and wraps up the taste,
Also does not meet the condition. Furthermore, since it has a strong pasty feeling and has adhesiveness, it does not meet the condition. The condition is not sufficient because of the aging of starch over time. The one in which starch is gelatinized to be water-soluble or the method of adding water-soluble guar gum in leguminous plant seeds to increase the viscosity still envelops the taste and does not satisfy the condition of Since it has strong adhesion, it does not meet the conditions. In addition, this method has a drawback that the thickening is delayed when it is thickened in addition to the final food and the viscosity is changed at the time of feeding, and that the pregelatinized starch is aged and loses its viscosity. There is.

The present invention is a paste which is added to the food of a person who has difficulty in chewing and swallowing for the purpose of preventing aspiration, which easily causes thickening and coagulation and is easy to adjust the thickening and coagulation. It is an object of the present invention to provide a sizing agent that can serve food with low adhesiveness without causing a pasty feeling or a change in taste.

[0010]

[Means for Solving the Problems] The present invention is a paste which is added to food for persons who have difficulty chewing and swallowing to prevent aspiration, and includes gellan gum, carrageenan, furceleran, xanthan gum, konjak mannan, locust bean gum, It is characterized by containing at least one selected from tara gum, silium seed gum, sodium alginate, pectin, methyl cellulose, carboxymethyl cellulose, tamarind gum and Azotobacter vinelandi gum. This invention is also a paste that is added to food for people who have difficulty chewing and swallowing to prevent aspiration, and is mainly composed of gellan gum whose cation content is suppressed to 6.0% by weight or less. To do. Gellan gum as used herein is preferably characterized in that it is of native type. The present invention further relates to a paste which is added to food for a person who has difficulty in chewing and swallowing in order to prevent aspiration, and the main component is any of sodium / iota type, sodium / kappa type, sodium lambda type or a mixture thereof. Carrageenan is a main ingredient. The present invention further relates to a paste that is added to food for persons who have difficulty in chewing and swallowing to prevent aspiration, and reduces the spinnability of the aqueous solution by heat treatment in a powder state, and also an aqueous solution having a concentration of 1%. The main raw material is xanthan gum, which is modified to have a viscosity of 1200 cps or higher at a temperature of 25 ° C. The present invention further includes chewing /
It is a paste added to food for people with dysphagia, which is gellan gum, carrageenan, xanthan gum and sodium alginate, pectin, methyl cellulose, carboxymethyl cellulose, azotobacter vinelangi gum, konjak mannan, tara gum, tamarind gum, farcelane, locust bean. It is characterized in that it contains at least one selected from gum and silium seed gum, and is prepared so that it dissolves within 10 minutes after being added to food to develop desired coagulation or thickening. In the present invention, the paste is preferably granulated. According to this invention, the meal of a patient or an elderly person who has difficulty in chewing and swallowing, as a sizing agent for secondarily thickening or coagulating to prevent aspiration, sufficiently satisfy the above-mentioned conditions 1 to 3. You can

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION A preferred first paste for thickening or coagulating food for nursing and swallowing training for patients and elderly people who have difficulty in chewing and swallowing due to eating disorders is Ps.
Gellan gum produced using eodomonas elodea. Gellan gum is a water-soluble polysaccharide that dissolves in hot water to form a random coil, which cools to form a double-helix structure and gels. Therefore, like agar and the like, heating was a conventionally known dissolution condition, and it was a base that was difficult to hydrate in cold water. In this specification, "hydration"
Means the property of swelling after water absorption or dissolution and thickening / gelation. However, studies by the present inventors have revealed that by controlling the total content of cations such as sodium, potassium, calcium and magnesium present in gellan gum, water is absorbed and hydrated in a short time in cold water. . Also, depending on the content of gellan gum, the physical properties of food can be changed from thickening to coagulation. Furthermore, by utilizing the reactivity of gellan gum with cations, sodium, potassium, calcium, and magnesium can be added to the hydrated gellan gum to cause further gelation.

Sodium, potassium in gellan gum,
The total concentration of cations such as calcium and magnesium is preferably 6.0% by weight or less, more preferably 3.0% by weight or less, and the total concentration of divalent ions among the cations should be kept to 0.5% by weight or less. Is effective for hydration. In particular, among gellan gums, native gellan gums are preferable for their hydration properties in cold water. Figure 1
Shows the relationship between the hydration time of native gellan gum (0.5% by weight) in cold water and the viscosity obtained, using the cation concentration as a parameter. Foods for nursing or swallowing training of those who have difficulty in chewing and swallowing with such gellan gum do not have a pasty feeling as when using a conventional paste,
You can enjoy the original taste of food without changing the taste. Further, as is clear from FIG. 1, hydration with cold water is facilitated, the hydration time is shorter than that of the conventional one, and simple use is possible.

A preferred second paste for thickening or coagulating food for nursing and swallowing training for patients and elderly people who have difficulty in chewing and swallowing due to eating disorders is carrageenan extracted from red algae. Is. A far celeran similar to carrageenan is also effective. Carrageenan is a water-soluble polysaccharide, and kappa type and iota type are dissolved in hot water to form a random coil, and when cooled, they form a double helix structure and gel. Therefore, in order to form a gel, heating as in the case of agar was a conventionally known dissolution condition. However, studies by the present inventors have revealed that controlling the total amount of potassium, calcium and magnesium ions in carrageenan to 5.0 wt% or less improves the hydration property in cold water.
Therefore, it is preferable to produce it as sodium-type carrageenan. More preferably, it is ion-exchanged with an ion-exchange resin to reduce potassium, calcium and magnesium ions in carrageenan and reduce the amount. In this way, the main part of carrageenan is sodium
It was found that hydration in cold water in a short time was achieved by using any one of the kappa type, the sodium / iota type, the sodium / lambda type, or a mixture thereof.

In particular, kappa-type or iota-type carrageenan originally has a coagulating power. Therefore, it is possible to obtain an arbitrary degree of coagulation by dissolving sodium carrageenan in cold water and then adding cations and milk proteins. FIG. 2 shows the relationship between the hydration time of lambda type carrageenan (2.0% by weight) in cold water and the obtained viscosity, with the cation concentration as a parameter. Further, by using carrageenan in combination with locust bean gum, konjak mannan, tara gum and the like which are reactive with the carrageenan, the coagulation power is increased and a more preferable gel state can be obtained. Furthermore, by appropriately combining and mixing these at the raw material stage, extracting them simultaneously, and dehydrating and drying, a paste that is easy to use, has good hydratability, and has a high coagulation power can be obtained. Such carrageenan-added foods for nursing or swallowing training for people who have difficulty in chewing and swallowing do not have a pasty feeling as when using a conventional paste, and there is no change in taste and the original food. You can enjoy the taste of. Further, as is clear from FIG. 2, hydration with cold water is facilitated, the hydration time is shorter than that of the conventional one, and simple use is possible.

Xanthomona is a preferred third paste for thickening or coagulating food for nursing and swallowing training for patients and elderly people who have difficulty in chewing and swallowing due to eating disorders.
xanthan gum produced by s campestris. Xanthan gum is a water-soluble polysaccharide that exhibits pseudoplastic viscosity when dissolved in cold water. Conventional xanthan gum is also effective, but according to the results of studies by the present inventors, in particular, the spinnability of the aqueous solution is reduced by heat treatment in a powder state, and the aqueous solution having a concentration of 1% is used at a temperature of 25 ° C. It is preferable to use xanthan gum modified to have a viscosity of 1200 cps or more as a main raw material. The present applicant has previously proposed such a modified xanthan gum in Japanese Patent Application No. 8-193055.

Further, by using such xanthan gum in combination with locust bean gum, konjak mannan, tara gum, etc., coagulation can be carried out, and the degree of coagulation can be optionally adjusted. Furthermore, by appropriately combining and mixing these at the raw material stage, extracting them simultaneously, and dehydrating and drying, a paste that is easy to use, has good hydratability, and has a high coagulation power can be obtained. FIG. 3 shows the hydration time and the resulting viscosity of the modified xanthan gum (0.5% by weight) and modified xanthan gum and tara gum (0.5% by weight total) described above in cold water. In the figure, the cases of guar gum (0.7% by weight) and pregelatinized starch (6% by weight) are also shown as comparative examples. Foods for nursing or swallowing training for people who have difficulty in chewing and swallowing with such xanthan gum do not have a pasty feeling as in the case of using a conventional paste, and the taste does not change, and the original food You can enjoy the taste of. Further, as is clear from FIG. 3, the hydration time in cold water is shorter than that of guar gum or pregelatinized starch, and thus simple use is possible.

A preferred fourth paste for thickening or solidifying food for nursing and swallowing training for patients and elderly people who have difficulty in chewing and swallowing due to eating disorders is konjak mannan made from konjak potato. Is. Konjac mannan is a base material having a strong water absorption and a good swelling property, absorbs water and acts as a thickener at a low concentration, and becomes gel-like by increasing the concentration. In order to adapt to the object of the present invention, it is also effective to further extract and purify konjak mannan, to wash with alcohol, and to improve the water absorption and swelling property by making the particle size fine. Further, by using such konjak mannan in combination with carrageenan or xanthan gum, the coagulation power is increased and a more preferable gel form can be obtained. Foods for nursing or swallowing training for people who have difficulty in chewing and swallowing, such as konjac mannan,
It is possible to enjoy the original taste of food without giving a pasty feeling unlike the case of using a conventional paste and without changing the taste. In addition, hydration with cold water becomes easy, and the hydration time is shorter than that of the conventional ones, so that simple use is possible.

A preferred fifth paste for thickening or coagulating food for nursing and swallowing training for patients and elderly people who have difficulty in chewing and swallowing due to eating disorders is pectin contained in fruits and vegetables. Is. Pectin is a water-soluble polysaccharide containing polygalacturonic acid partially methylated as a main component, and develops viscosity when dissolved in cold water.
Low methoxyl pectin, which has a low degree of esterification,
It has the property of reacting with calcium ions to form a gel. Further, by using pectin, the pasty feeling unlike in the case of using a conventional paste is not produced, and the original taste of food can be enjoyed. In particular, low-methoxyl pectin, which has high calcium reactivity (for example, commercially available Hercules Slendet), is inferior in solubility to high-methoxyl pectin, and swells and hydrates rather than dissolves in cold water for care and swallowing training. It is in a favorable state for thickening or coagulating food. It is also possible to gel by adding cations such as calcium ions to the hydrated pectin. Thus pectin hydrates with cold water,
The hydration time is shorter than that of the conventional one, and it can be used easily.

The above-mentioned pastes are preferably in the form of granules, for example, put in a small bag and provided in a form of being attached to a liquid food for caring for patients / elderly and for swallowing training. In addition to the above-listed sizing agents, locust bean gum, tara gum, psyllium seed gum, sodium alginate, methyl cellulose, carboxymethyl cellulose, tamarind gum, etc. are similarly used for patients and the elderly who have difficulty chewing and swallowing due to eating disorders. It is effective as a paste added to food for nursing and swallowing training.

[0020]

As described above, according to the present invention, it is a paste which is added to the food of a person who has difficulty in chewing and swallowing to prevent aspiration. It is also possible to provide a sizing agent that makes it easy to adjust the coagulation and coagulation, does not bring about a paste-like feeling and changes in taste, and that can serve food with low adhesiveness.

[Brief description of drawings]

FIG. 1 is a diagram showing the relationship between the hydration time of native gellan gum and the viscosity obtained using the cation concentration as a parameter.

FIG. 2 is a diagram showing the relationship between the hydration time of lambda type carrageenan and the viscosity obtained, using the cation concentration as a parameter.

FIG. 3 is a diagram showing the relationship between the hydration time of xanthan gum and the viscosity obtained, in comparison with the case of guar gum and pregelatinized starch.

Continuation of front page (56) Reference JP-A-7-274915 (JP, A) JP-A-9-25301 (JP, A) JP-A-4-16153 (JP, A) JP-A-1-247049 (JP , A) JP-A 1-273550 (JP, A) JP-A 8-242785 (JP, A) International Publication 93/004670 (WO, A1) Shizuoka Industrial Technology Center Research Report, September 1997, No. 42, pp. 31-38 Applied Glycoscience, 1996, 43, No. 3, 393-402 Food industry, March 30, 1988, Vol. 31, No. 6, pp. 20, Pp. 31 Clinical Nutrition, November 1996, Vol. 89, No. 6, page 698 SAN-EI NEWS, 1986, NO. 125, pp. 8-9 Food Hydrocolloids, 1996, Vol. 10, no. 2, pp. 133-136 (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/05 C08B 37/00

Claims (8)

(57) [Claims] 1. A paste which is added to food for a person who has difficulty chewing and swallowing to prevent aspiration, and has a cation content of 6.0% by weight.
Gellan gum, which was suppressed to below as a main raw material, water in cold water
A paste that is characterized by being used in a harmony manner . 2. The paste according to claim 1, wherein the gellan gum is of a native type. 3. A paste which is added to food for a person who has difficulty in chewing and swallowing to prevent aspiration, the main component of which is sodium / iota type, sodium / kappa type, sodium lambda type or a mixture thereof. Carrageenan as a main raw material, wherein the total amount of potassium, calcium and magnesium ions in the carrageenan is controlled to 5.0% by weight or less, and cold water
A paste that is characterized by being used in a harmony manner . 4. A paste which is added to food for a person who has difficulty in chewing and swallowing in order to prevent aspiration, which reduces spinnability of the aqueous solution by heat treatment in a powder state and also has a concentration of 1%. The main raw material is xanthan gum modified to have a viscosity of 1200 cps or more at a temperature of 25 ° C.
The paste is characterized by being hydrated in cold water before use . 5. The paste according to claim 3, further comprising at least one selected from locust bean gum, konjac mannan and tara gum. 6. A paste which is added to food for a person who has difficulty in chewing and swallowing to prevent aspiration, wherein at least one selected from carrageenan and xanthan gum, and konjac mannan, locust bean gum and tara gum. It is made by combining at least one selected from the above, mixed at the stage of raw materials, simultaneously extracted, dehydrated and dried , and cooled.
A paste which is used by being hydrated in water . 7. The paste according to any one of claims 1 to 6, which is granulated. 8. The paste according to any one of claims 1 to 7, which is prepared so as to be added to food and dissolved within 10 minutes to develop desired coagulation or thickening.