JP4657893B2 - Thickener for liquid composition - Google Patents

Description

  The present invention relates to a thickener for the purpose of imparting viscosity to a liquid composition. In detail, it can be used for all liquid foods, and it has excellent dispersibility (hard to become lumpy) and viscosity development (fast onset of viscosity and high thickening effect) even under gentle stirring conditions such as hand stirring. It relates to the thickener for liquid compositions which shows.

  In recent years, with the increase in the number of elderly people, there is a tendency for so-called mastication and swallowing difficult persons who have a disorder in a series of actions of chewing and swallowing food. Various thickeners (thickening agents) have been developed for those with difficulty in chewing and swallowing. In recent years, thickeners based on thickening polysaccharides are preferably used from the standpoints of palatability (having little effect on taste and appearance) and functionality (exhibiting effects with a small addition amount).

  As a requirement for a thickener used for swallowing assistance, when it is added to a liquid food under a gentle stirring condition such as hand stirring, (1) it will not become lumpy and will be well dispersed, (2) in a short time It reaches a predetermined physical property value (for example, viscosity), its change over time is small, (3) shows a stable physical property value regardless of the type of food, (4) shows a predetermined physical property value at a low concentration, The taste and appearance are not deteriorated, and (5) a bolus is easily formed in the oral cavity, and adhesion on the pharynx is small. In order to satisfy such requirements, conventionally, methods such as using thickening polysaccharides alone or in combination, and adjusting the particle size of thickening polysaccharide powder have been studied.

  For example, like xanthan gum and guar gum, a polysaccharide that synergistically thickens or gels when used in combination is completely dissolved in water, pulverized again, and passed through, for example, a 60 mesh sieve (250 μm or less ), A readily soluble powder composition (Patent Document 1) pulverized as described above. Although such a powder composition is easily soluble (the expression of the viscosity is fast), there is a problem that when added to a liquid food, it is easy to cause lumps. Furthermore, it is a food thickener containing a water-soluble starch decomposition product such as dextrin and sodium chloride in a combined system such as xanthan gum and guar gum, and a food ingredient that adjusts the powder component to 62 to 500 μm during preparation. A viscous agent (Patent Document 2), a dispersible and quick-hydrating biopolymer in a dry form, wherein at least 75% by weight or more of the biopolymer particles have a diameter of 60 to 250 μm and an average diameter of 100 to 250 μm. There are biopolymers (Patent Document 3). These are characterized by adjusting the particle size to be constant, but still have the problem that they are difficult to dissolve in liquid foods, particularly liquid foods at room temperature, and are easily damped.

  In addition, as shown in a thickening agent (Patent Document 4) containing granular thickening polysaccharide obtained by treating powdered thickening polysaccharide using a modified starch aqueous solution as a binder, the polysaccharide Granulation (granulation) is also under consideration. One of the purposes of performing the granulation (granulation) operation is to obtain a sharp particle size distribution centering on the target particle size. However, in the actual production site, there are included a large particle fraction due to the local generation of large particles larger than the target particle size and a small particle fraction generated due to the absence of granulation (granulation). In some cases, when such large and small particles are mixed, there is a problem that when added to the liquid composition, lumps are generated or viscosity development is delayed. In order to cope with such a situation, in order to further adjust the particle size after granulation (granulation), it is generally performed to adjust the particle size using a sieve after granulation (granulation). . However, depending on the polysaccharide or binder used, non-uniform granulation (granulation) may occur in which relatively small particles centering on the polysaccharide and relatively large particles centering on the binder are generated. In such cases, sieving after granulation (granulation) not only increases product loss but also selectively sifts polysaccharides (components that contribute to thickening) contained in small particle fractions. In some cases, the thickening function of the prepared thickening agent is weakened.

  Furthermore, when actually preparing thickening foods for those who have difficulty in swallowing and chewing using thickeners, thickening is given mainly to liquid foods after adding thickeners to liquid foods. It is often done by hand stirring such as stirring with a spoon. Under such a gentle stirring condition, it has been a problem that lumps are particularly likely to occur.

JP 2004-344165 A Japanese Examined Patent Publication No. 63-55904 Japanese Patent No. 3642482 JP 2004-147567 A

  The present invention has been developed in view of such circumstances, and can be used for all liquid foods, and has excellent dispersibility (less likely to become lumps) and viscosity development (even under gentle stirring conditions such as hand stirring). It is an object of the present invention to provide a thickener for a liquid composition that exhibits a high viscosity and has a high thickening effect. Furthermore, it aims at providing the thickener which has the outstanding aptitude as a thickener used for swallowing assistance.

  In view of the problems of the prior art described above, the present inventors have conducted extensive research and found that the proportion of powdered thickening polysaccharides whose particle diameter is in the range of 75 to 250 μm is high. Thickening for a liquid composition obtained by granulating (granulating) a mixture containing at least 70% by weight or more of a powdery thickening polysaccharide and at least one binder selected from dextrin, starch and saccharide. When the agent is used as a thickening agent for all liquid foods, it has excellent dispersibility (hard to become lumpy) and viscosity development (fast onset of viscosity, and thickening effect even under gentle stirring conditions such as hand stirring. High). Furthermore, it has been found that it has excellent suitability as a thickening agent used for assisting swallowing.

The present invention relates to a thickener for a liquid composition having the following aspects;
Item 1. A thickener for a liquid composition obtained by granulating a mixture containing the following (1) and (2);
(1) A powdery thickening polysaccharide in which the proportion of the powdery thickening polysaccharide having a particle diameter in the range of 75 to 250 μm is at least 70% by weight or more.
(2) At least one binder selected from dextrin, starch and saccharide.
Item 2. Item 2. The thickener for liquid composition according to Item 1, wherein the use of the thickener is for swallowing assistance.
Item 3. A liquid composition to which thickening is imparted by adding the thickener according to Item 1.
Item 4. Item 4. A method for imparting thickness to a liquid composition by adding the thickening agent according to any one of Items 1 to 3.

  According to the present invention, it can be used in any liquid composition and exhibits excellent dispersibility (not easily damped) and viscosity development (fast onset of viscosity and high thickening effect) even under gentle stirring conditions such as hand stirring. In other words, a thickener having an excellent balance between dispersibility and viscosity development can be provided. Furthermore, it has become possible to provide a thickening agent for a liquid composition having excellent suitability as a thickening agent used for assisting swallowing.

  The thickener for a liquid composition of the present invention is a powdery thickening polysaccharide, wherein the proportion of the powder having a particle diameter in the range of 75 to 250 μm is at least 70% by weight or more. Granulate (granulate) a mixture containing a viscous polysaccharide (hereinafter, said powdery thickening polysaccharide is referred to as “particle size-adjusting polysaccharide”) and at least one binder selected from dextrin, starch and saccharide; It is characterized by. In addition, the thickener for liquid compositions as used in the field of this invention is an additive (thickening agent) which shows the thickening effect by adding to a liquid composition, and gives a viscosity to a liquid composition.

  The powdery thickening polysaccharide used in the present invention is a thickening polysaccharide powder having a particle diameter adjusted to 75 to 250 μm. Specifically, for example, it passes through a sieve of 60 mesh (250 μm). It is a polysaccharide powder (particle size-adjusting polysaccharide) exhibiting thickening, corresponding to the particle size remaining on a 200 mesh (75 μm) sieve. A thickening agent obtained by granulating (granulating) polysaccharide powder having a particle size larger than 250 μm is excellent in dispersibility when added to a liquid composition, so it is less likely to become lumpy, but orange juice, milk When added to a liquid food that is said to have a slow viscosity development due to the addition of a thickening agent such as soup, the polysaccharide is less likely to swell and dissolve, resulting in a slow or no viscosity development. On the other hand, thickeners made by granulating (granulating) polysaccharide powder with a particle size of less than 75 μm are added to liquid foods that are said to have a slow viscosity development due to the addition of thickeners such as orange juice, milk, and soup. In such a case, the viscosity of the liquid food is excellent. However, the liquid food, which has a relatively high viscosity by a thickening agent such as water or tea, tends to be lumped.

  The powdery thickening polysaccharide used in the present invention is not particularly limited as long as it is a polysaccharide powder (particle size-adjusting polysaccharide) having a particle diameter of 75 to 250 μm and exhibiting thickening. Specifically, xanthan gum, tamarind seed gum, carrageenan, soybean polysaccharide, guar gum, agar, locust bean gum, tara gum, pectin, alginic acid, alginates, native gellan gum, deacylated type corresponding to the aforementioned particle size-adjusting polysaccharide Gellan gum, glucomannan, cassia gum, psyllium seed gum, tragacanth gum, karaya gum, gum arabic, gati gum, rhamzan gum, welan gum, macrohomopsis gum, curdlan, pullulan, cellulose, microcrystalline cellulose, microfibrous cellulose, fermented cellulose, methylcellulose, hydroxy 1 selected from propylcellulose, carboxymethylcellulose, hydroxypropylmethylcellulose, hydroxyethylcellulose, water-soluble hemicellulose and the like Or it can be exemplified of two or more. Preferably, one or more selected from xanthan gum, tamarind seed gum, carrageenan, soybean polysaccharide, guar gum, agar, locust bean gum, tara gum, pectin, alginic acid, alginates, native gellan gum and deacylated gellan gum Xanthan gum can be preferably used.

  The method for obtaining the above-mentioned particle size-adjusted polysaccharide is not particularly limited and can be produced by a conventional method, for example, a method obtained by sieving from a commercially available thickened polysaccharide powder, or a dry method such as a ball mill or a jet mill. A method of pulverizing with a pulverizer can be exemplified. Moreover, the thickening polysaccharide powder of the said particle diameter marketed can be used.

  In addition, the thickener for a liquid composition of the present invention is granulated by mixing the above-mentioned particle size-adjusting polysaccharide and at least one binder selected from dextrin, starch and saccharide. It is characterized by that. Such binders are derived from dextrins such as dextrin, amylodextrin, erythrodextrin, acrodextrin, maltodextrin, cyclodextrin, corn, waxy corn, potato, sweet potato, wheat, rice, sticky rice, tapioca, sago Raw starch, or modified starch that has been subjected to physical or chemical treatment (acid-degraded starch, oxidized starch, pregelatinized starch, grafted starch, carboxymethyl group, hydroxyalkyl group, etherified starch, Esterified starch introduced with acetyl groups, etc., cross-linked starch in which polyfunctional groups are bonded between two or more hydroxyl groups of starch, emulsifiable starch introduced with hydrophobic groups such as octenyl succinic acid groups, wet heat / dry heat treated starch, etc. ) Starch, sucrose, fructose, glucose, maltose, saccharified starch, reduced starch syrup Such as sugars trehalose, and the like. Among these, dextrin can be preferably used. The particle size of the binder powder is preferably adjusted in advance to the same particle size as that of the particle size adjusting polysaccharide.

  The blending ratio of the above-mentioned particle size-adjusting polysaccharide (powder thickening polysaccharide having a particle size of 75 to 250 μm) and the above-mentioned binder, but the binder is 100 parts by weight with respect to 100 parts by weight of the particle-size adjusting polysaccharide. It is preferable to add 10 to 1000 parts by weight, preferably 100 to 900 parts by weight, and more preferably 100 to 400 parts by weight. When the particle size-adjusting polysaccharide is larger than the ratio, granulation (granulation) may be insufficient when granulation (granulation) is performed, and conversely, when the binder is increased, the function as a thickener. This is because the (thickening effect on the liquid composition) may be low.

  As a method for granulating (granulating) the mixture containing the above-mentioned particle size-adjusting polysaccharide and the above-mentioned binder, conventional methods can be used. For example, a rotary dropping granulator, a fluidized bed granulator, a roller Examples thereof include a method of granulating (granulating) with a known apparatus such as a dynamic granulating apparatus. Among them, a method of granulating (granulating) with a fluidized bed granulator is preferable. The mixing method of the above-mentioned particle size-adjusting polysaccharide and the above-mentioned binder is a method in which the above-mentioned particle size-adjusting polysaccharide and the binder are mixed in a powder state in advance, or all or part of the binder is dissolved in the spray liquid, Although there is a method of adding to the particle size-adjusting polysaccharide, any method may be used.

  By granulating (granulating) the mixture containing the above-mentioned particle size-adjusting polysaccharide and the above-mentioned binder, it is possible to remarkably suppress the occurrence of lumps, particularly when added to the liquid composition and stirred. Moreover, it can be used for all liquid foods, and becomes a thickening agent suitable for use particularly for swallowing assistance. The particle diameter of the thickening agent after granulation (granulation) is not particularly limited, but may be adjusted to about 100 to 1500 μm, more preferably about 150 to 1000 μm.

  The thickening agent for liquid composition of the present invention has a particle size of the particle size-adjusting polysaccharide in the powdered thickening polysaccharide before granulation (granulation) within the range not hindering the effects of the present invention. The powdery thickening polysaccharide of polysaccharide powder (particle diameter smaller than 75 μm or particle diameter larger than 250 μm) not corresponding to the above may be included. In that case, the blending ratio of the particle size-adjusting polysaccharide before granulation (granulation) is 70% by weight or more, preferably 80% by weight or more, based on the total amount of powdered thickening polysaccharide before granulation (granulation). More preferably, it is 85% by weight or more. When the blending amount of the particle size adjusting polysaccharide is significantly less than 70% by weight, the powder outside the particle size range of the particle size adjusting polysaccharide adversely affects the occurrence of lumps and viscosity and disturbs the effects of the present invention. Because there is a possibility.

  The amount of the thickener for a liquid composition of the present invention added to the liquid composition can be appropriately adjusted according to the viscosity and components required for the liquid food, but usually the particle size relative to the total amount of the liquid composition. It is preferable to add the adjusted polysaccharide in an amount of 0.1 to 2% by weight, preferably 0.5 to 1.5% by weight, and more preferably 0.8 to 1.2% by weight.

  The thickener obtained by the present invention can be used for the purpose of preventing aspiration of a person with difficulty in chewing / swallowing (swallowing assistance). Specifically, good dispersibility in a liquid composition, a predetermined physical property value (for example, viscosity) is reached in a short time, its change with time is small, and it exhibits a stable physical property value regardless of the type of food. It has characteristics such as easy formation of bolus in the oral cavity and low adhesion to the pharynx.

  The liquid composition to be thickened by using the thickener of the present invention contains water and is a composition used for fluid liquid foods, pharmaceuticals, quasi drugs, cosmetics and the like. It is. Preferably it can be used for liquid food. Specific examples of liquid foods include water, milk, milk drinks, lactic acid bacteria drinks, drink yogurt, soft drinks with fruit juice, fruit juice drinks such as orange juice, vegetable juice drinks, tea drinks, coffee drinks, cocoa drinks, sports drinks, functionality Beverages, ionic beverages, vitamin supplemented beverages, nutritional balanced beverages, fruit wines such as red wine, consommé soups, potage soups, cream soups, Chinese soups and other soups, miso soup, fresh soup, stew, curry, gratin, etc. Special foods such as foods, protein / phosphorus / potassium-adjusted foods, salt-adjusted foods, oil-and-fat-adjusted foods, intestinal action foods, calcium / iron / vitamin-enriched foods, hypoallergenic foods, concentrated liquid foods, mixer foods And liquid seasonings such as soy sauce and sauce. The liquid food thickener of the present invention can be directly added to these to increase the viscosity.

  Further, the thickener for a liquid composition of the present invention includes sucrose fatty acid ester, glycerin fatty acid ester (monoglycerin fatty acid ester, diglycerin fatty acid ester, organic acid monoglyceride) as long as the effect of the present invention is not adversely affected. , Polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester), sorbitan fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester (polysorbate), lecithin, stearoyl lactate (sodium or calcium), emulsifier such as yucca extract , Citric acid, sodium citrate, potassium citrate, succinic acid, sodium succinate, tartaric acid, sodium tartrate, potassium hydrogen tartrate, lactic acid, sodium lactate, hydrochloric acid, sodium hydrochloride, asth Rubin acid, sodium ascorbate, gluconate, sodium gluconate, potassium gluconate, can be added sodium erythorbate, sodium carbonate, potassium carbonate, organic acids such as phytic acid, inorganic acids and salts thereof. Furthermore, sugar alcohols such as sorbitol, erythritol, xylitol, mannitol, high sweetness sweeteners such as sucralose, aspartame, stevia, acesulfame potassium, thaumatin, saccharin, catechin, carnitine, glucosamine, chondroitin, isoflavone, lignan, propolis Functional materials such as collagen can be added. Furthermore, fragrance | flavors, such as a natural fragrance | flavor and a synthetic fragrance | flavor, coloring agents, such as a caramel pigment | dye, and a seasoning can be added.

  Moreover, the stirring form at the time of adding the thickener for liquid compositions of this invention to a liquid composition can be performed also by a mechanical stirring or the manual stirring with a spoon. The thickener for a liquid composition of the present invention is particularly capable of being quickly dispersed and dissolved without causing lumps in the liquid composition even under mild stirring conditions such as manual stirring with a spoon, and has good viscosity development. It is excellent in that. Furthermore, it has suitability as a thickening agent used for swallowing assistance.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited thereto. Unless otherwise specified, “parts” means “parts by weight” and “%” means “% by weight”. Those marked with an asterisk (*) in the text indicate that they are registered trademarks of San-Eigen FFI Co., Ltd.

Experimental Example 1: Preparation of thickening agent (1) Evaluation of powdery thickening polysaccharide (xanthan gum) Particle size and viscosity were measured as basic physical properties of xanthan gum before granulation (granulation).
As for the particle size, 30 mesh (500 μm), 60 mesh (250 μm), 100 mesh (100 μm), 150 mesh (100 μm), 200 mesh (75 μm) sieves were superposed on each sample (each xanthan gum powder described in Table 1). 50 g) was sieved (using an electromagnetic shaker, amplitude 1 mm, 3 minutes), and the weight of the sample on the sieve and the sample that passed through the sieve was measured. The particle size distribution of the powdered thickening polysaccharide (xanthan gum) is shown by weight ratio (%) of each particle size (Table 1).

注１）粒度調整品として、ビストップ※D-3000-DF-C*を使用した。

Note 1) Vistop * D-3000-DF-C * was used as a particle size adjustment product.

  Regarding the viscosity, 200 mL of 80 ° C. ion-exchanged water was measured in a 300 mL beaker, and each sample (1 g each of xanthan gum powder described in Table 1) was added while stirring with a propeller stirrer (1000 rpm), and dissolved by stirring for 10 minutes. . The solution was filled in a screw bottle, cooled in a 20 ° C. water bath for 2 hours, and then the viscosity was measured by adjusting the temperature to room temperature (25 ° C.). The viscosity is a B-type rotational viscometer, 12 rpm, rotor No. 3 was measured. Table 2 shows the viscosity of the powdered thickening polysaccharide (xanthan gum) used.

  There was no significant difference in viscosity for any of the xanthan gums of Example 1 and Comparative Examples 1 to 3.

(2) Preparation of thickener According to the composition of Table 3 below, xanthan gum and dextrin (Paindex # 1, manufactured by Matsutani Chemical Co., Ltd.) were produced using a fluidized bed granulator (manufactured by Okawara Seisakusho, trade name UNIGRATT). Granules were granulated to prepare thickeners (Example 1, Comparative Examples 1 to 3). The weight ratio of xanthan gum and dextrin was 35:65. The granulation (granulation) conditions are as follows: hot air temperature is 65 ° C., 100 mL of deionized water is sprayed at a rate of 10 mL / min, spray pressure of 4 Kgf / cm ² for a charged amount of 300 g, and drying is performed for 5 minutes after completion of spraying. It was.

(3) Evaluation of thickener
(3) -1: The particle size of the thickener obtained in the particle size (2) was measured. 16 mesh (1000 μm), 30 mesh (500 μm), 60 mesh (250 μm), 100 mesh (100 μm), 150 mesh (100 μm), and 200 mesh (75 μm) sieves are overlaid on each sample (increase in Table 3). The weight of the sample on the sieve and the sample that passed through the sieve when each of the viscous agent granules (30 g) was sieved (using an electromagnetic shaker, amplitude 1 mm, 3 minutes) was measured. The results are shown in Table 4.

  In both Examples and Comparative Examples, it was found that the thickener after granulation had a particle size of 150 to 1000 μm accounted for 85% or more.

(3) -2: Dispersibility in deionized water Using the thickener obtained in Experimental Example 1 (2), the dispersibility in deionized water was evaluated. 100 mL of deionized water at room temperature was weighed into a 200 mL beaker, and 3 g of each thickener was added while stirring with a spatula at a speed of about 4 revolutions / second. After further stirring for 30 seconds at the same stirring speed, the screw bottle was filled to prepare a thickener-containing aqueous solution (Example 1-a, Comparative Examples 1-a to 3-a). The degree of occurrence of lumps was confirmed visually. The results are shown in Table 5. The dispersibility in deionized water conformed to the evaluation criteria shown in Table 6.

(3) -3: Viscosity development About the viscosity development of the obtained thickening agent, 100 mL of room temperature ion-exchanged water was measured in a 200 mL beaker, and stirred with a spatula at a speed of about 4 rotations / second. 3g of thickener was added. The solution was filled in a screw bottle, and the viscosity was measured immediately after the thickener-containing aqueous solution was prepared (0 minutes) and 10 minutes after the preparation. The viscosity is a B-type rotational viscometer, 12 rpm, rotor No. 3 was measured. The results are shown in Table 5.

  A thickener (Example 1) obtained by granulating (granulating) xanthan gum powder (particle size-adjusting polysaccharide) having a particle diameter of 75 to 250 μm and a ratio of 85% or more is used in ion-exchanged water. Good viscosity expression (fast expression of viscosity) was exhibited, and furthermore, dispersibility in deionized water was good with no occurrence of lumps (Example 1-a). On the other hand, in Comparative Examples 1-a to 2-a, although the viscosity expression is good (viscosity is rapidly manifested), many lumps are observed. Further, in Comparative Example 3-a, lumps are observed. Although there was no viscosity, the onset of viscosity became slow.

Experimental Example 2: Thickening imparting to tea beverage Using the thickener (Example 1, Comparative Examples 1 to 3) obtained in Experimental Example 1 (2), thickening was imparted to tea beverage and various evaluations were made. Went. In a 200 mL beaker, 100 mL of room temperature (25 ° C.) tea beverage (“Oi Ocha” manufactured by ITO EN) was weighed and 3 g of each thickening agent was added while stirring with a spatula at a speed of about 4 rotations / second. The mixture was further stirred for 30 seconds at the same stirring speed and then filled into a screw bottle to prepare a thickener-containing tea beverage (Example 1-b, Comparative Examples 1-b to 3-b).

  The resulting thickener-containing tea beverage was evaluated for dispersibility and viscosity development. The dispersibility was evaluated by visually confirming the degree of occurrence of lumps, and the viscosity expression was evaluated from the change over time in the viscosity at room temperature (25 ° C.) with 0 minute immediately after the preparation of the thickener-containing tea beverage. The results are shown in Table 7. The evaluation of dispersibility was in accordance with the criteria in Table 6.

  When a thickener (Example 1) obtained by mixing and granulating a xanthan gum powder (particle size-adjusting polysaccharide) having a particle diameter of 75 to 250 μm of 85% or more and a binder is used, Viscosity was early and good, and the dispersibility in tea beverages was good with no occurrence of lumps (Example 1-b). On the other hand, when the thickeners of Comparative Examples 1 and 2 were used, the viscosity expression immediately after dissolution was good, but many occurrences of lumps were observed. Furthermore, the thickener of Comparative Example 3 was used. In this case, although no occurrence of lumps was observed, the viscosity expression immediately after dissolution was delayed (Comparative Examples 1-b to 3-b).

  Furthermore, sensory evaluation of the texture (glum formation and adhesion) was performed on the thickener-containing tea beverage after 30 minutes from the preparation. In Example 1-b and Comparative Examples 1-b, 2-b, and 3-b, a bolus is more easily formed when a sense of unity is felt when swallowed, and adhesion is less than that with less stickiness to the pharynx. I found out.

Experimental Example 3: Thickness imparting to acidic liquid composition (1)
Using the thickener (Example 1 and Comparative Example 3) obtained in Experimental Example 1 (2), thickening was applied to an acidic liquid composition having a pH of 3 at room temperature (25 ° C.), and various evaluations were performed. It was. Citric acid and trisodium citrate were added to deionized water to adjust the total molar concentration of citric acid and trisodium citrate to 0.05 mol / L and pH 3. A thickening agent was added in the same manner as in Experimental Example 2 to prepare an acidic liquid thickening solution (Example 1-c and Comparative Example 3-c).

  The resulting thickener-containing acidic liquid composition was evaluated for dispersibility and viscosity development. Dispersibility was evaluated by visually confirming the degree of occurrence of lumps, and viscosity development was evaluated from the change in viscosity over time at room temperature (25 ° C.) with 0 minutes immediately after preparation of the acidic liquid thickening solution. The results are shown in Table 8. The evaluation of dispersibility was in accordance with the criteria in Table 6.

  The acidic liquid composition (Example 1-c) to which the thickening agent of Example 1 was added has good dispersibility of the thickening agent, no generation of lumps, and further, the viscosity expression immediately after dissolution is exhibited. It was excellent. On the other hand, the sample to which the thickener of Comparative Example 3 was added (Comparative Example 3-c) was excellent in dispersibility of the thickener in the same degree as in Example 1-c, but exhibited a viscosity immediately after dissolution. The viscosity after 30 minutes was lower than Example 1-c.

Experimental Example 4: Thickness imparting to acidic liquid composition (2)
Using the thickener (Example 1 and Comparative Example 3) obtained in Experimental Example 1 (2), thickening was imparted to an acidic liquid composition having a pH of 4.4 at room temperature (25 ° C.), and various evaluations were made. Went. Citric acid and trisodium citrate were added to deionized water to adjust the total molar concentration of citric acid and trisodium citrate to 0.005 mol / L and pH 4.4. A thickening agent was added in the same manner as in Experimental Example 2 to prepare an acidic liquid thickening solution (Example 1-d and Comparative Example 3-d).

  The resulting thickener-containing acidic liquid composition was evaluated for dispersibility and viscosity development. Dispersibility was evaluated by visually confirming the degree of occurrence of lumps, and viscosity development was evaluated from the change in viscosity over time at room temperature (25 ° C.) with 0 minutes immediately after preparation of the acidic liquid thickening solution. The results are shown in Table 9. The evaluation of dispersibility was in accordance with the criteria in Table 6.

  The acidic liquid composition (Example 1-d) to which the thickening agent of Example 1 was added has good dispersibility of the thickening agent, no occurrence of lumps, and further, the viscosity expression immediately after dissolution is exhibited. It was excellent. On the other hand, the sample to which the thickener of Comparative Example 3 was added (Comparative Example 3-d) was excellent in dispersibility of the thickener and the viscosity after 30 minutes was the same as Example 1-d. However, the viscosity expression immediately after dissolution was lower than Example 1-d and was inferior.

Experimental Example 5: Thickening Application to an Ionic Beverage Using the thickener (Example 1 and Comparative Example 3) obtained in Experimental Example 1 (2), an ionic beverage (“Pocari Sweat”) at room temperature (25 ° C.): Otsuka Pharmaceutical Co., Ltd. Mineral content 0.07% contained), and was subjected to various evaluations. A thickener was added to the ionic beverage in the same manner as in Experimental Example 2 to prepare a thickened ionic beverage (Example 1-e and Comparative Example 3-e).

  About the obtained thickener containing ion beverage, dispersibility and viscosity expression were evaluated. Dispersibility was evaluated by visually confirming the degree of occurrence of lumps, and viscosity development was evaluated from the change in viscosity over time at room temperature (25 ° C.) with 0 minute immediately after preparation of the thickened ion beverage. The results are shown in Table 10. The evaluation of dispersibility was in accordance with the criteria in Table 6.

  The ionic beverage to which the thickener of Example 1 was added (Example 1-e) has good dispersibility of the thickener, no occurrence of lumps, and excellent viscosity expression immediately after dissolution. It was. On the other hand, the sample (Comparative Example 3-e) to which the thickening agent of Comparative Example 3 was added was excellent in dispersibility of the thickening agent at the same level as Example 1-e, but poor in viscosity expression immediately after dissolution. The viscosity after 30 minutes was lower than Example 1-e.

  Furthermore, the sensory evaluation of the texture (gum formation and adhesion) was performed on the thickener-containing ion beverage 30 minutes after the preparation. It was found that Example 1-e is easy to form a bolus because it feels a unity when swallowed, and its adhesion is less than that of sticking to the pharynx. On the other hand, Comparative Example 3-e did not feel a unity (it was difficult to form a bolus) and was difficult to swallow.

Experimental Example 6: thickening agent obtained by thickened granted experiments to milk Example 1 (2) (Example 1 and Comparative Example 3), milk at room temperature (25 ° C.) ( "Megumiruku"; Nippon Milk Thickness was imparted to a community-made non-fat milk solid content of 8.3% or more and milk fat content of 3.5% or more, and various evaluations were performed. A thickener was added to the aforementioned milk in the same manner as in Experimental Example 2 to prepare thickener-containing milk (Example 1-f and Comparative Example 3-f).

  The resulting thickener-containing milk was evaluated for dispersibility and viscosity development. The dispersibility was evaluated by visually confirming the degree of occurrence of lumps, and the viscosity development was evaluated from the change in viscosity over time at room temperature (25 ° C.) with 0 minutes immediately after the preparation of the thickener-containing milk. The results are shown in Table 11. The evaluation of dispersibility was in accordance with the criteria in Table 6.

  Milk to which the thickener of Example 1 was added (Example 1-f) had good dispersibility of the thickener, no occurrence of lumps, and excellent viscosity expression immediately after dissolution. . On the other hand, the sample to which the thickener of Comparative Example 3 was added (Comparative Example 3-f) was excellent in dispersibility of the thickener in the same degree as Example 1-f, but from immediately after dissolution until 30 minutes later. Little thickened. In addition, undissolved precipitates were formed at the bottom.

  Furthermore, sensory evaluation of food texture (glum formation and adhesion) was performed on the thickener-containing milk after 30 minutes from the preparation. It was found that Example 1-f is easier to form a bolus due to the feeling of unity when swallowed, and has less adhesion than less sticking to the pharynx. On the other hand, Comparative Example 3-f hardly formed a bolus and was liquid and difficult to swallow.

Experimental Example 7: Applying thickening to orange juice Using the thickener (Example 1 and Comparative Example 3) obtained in Experimental Example 1 (2), orange juice (“Sanquist Orange 100”) was obtained at room temperature (25 ° C.). % "; Morinaga Milk Industry Co., Ltd., pH 4.0) was given thickening and various evaluations were performed. A thickening orange juice was prepared by adding a thickening agent to the orange juice in the same manner as in Experimental Example 2 (Example 1-g and Comparative Example 3-g).

  The resulting thickener-containing orange juice was evaluated for dispersibility and viscosity development. The dispersibility was evaluated by visually confirming the degree of occurrence of lumps, and the viscosity expression was evaluated from the change in viscosity over time at room temperature (25 ° C.), with 0 minute immediately after preparation of thickened orange juice. The results are shown in Table 12. The evaluation of dispersibility was in accordance with the criteria in Table 6.

  The orange juice (Example 1-g) to which the thickening agent of Example 1 was added has good dispersibility of the thickening agent, no occurrence of lumps, and excellent viscosity expression immediately after dissolution. It was. On the other hand, the sample to which the thickener of Comparative Example 3 was added (Comparative Example 3-g) was excellent in dispersibility of the thickener in the same degree as Example 1-g, but poor in viscosity expression immediately after dissolution. The viscosity after 30 minutes was lower than Example 1-g.

  Furthermore, sensory evaluation of the texture (gum formation and adhesion) was performed on the thickener-containing orange juice 30 minutes after the preparation. It was found that Example 1-g was easy to form a bolus from the feeling of unity when swallowed, and less adherent than having less stickiness to the pharynx. On the other hand, Comparative Example 3-g did not feel a unity (it was difficult to form a bolus) and was difficult to swallow.

Experimental Example 8: Thickening to Consomme Soup Using the thickener (Example 1 and Comparative Example 3) obtained in Experimental Example 1 (2), thickening to Consomme soup was performed at 60 ° C. Evaluation was performed. Use a beaker with one bag of consomme soup heated to 60 ° C ("JAL beef consomme" (Meiji Seika) dissolved in 160 mL of deionized water: pH 6.3, mineral content 0.48%, fat content 0.19% content) was weighed and 3 g of each thickening agent was added while stirring with a spatula at a speed of about 4 revolutions / second. The mixture was further stirred for 30 seconds at the same stirring speed and then filled into a screw bottle to prepare a thickened consomme soup (Example 1-h and Comparative Example 3-h).

  Dispersibility and viscosity development were evaluated for the thickener-containing consomme soup kept at 60 ° C. The dispersibility was evaluated by visually confirming the degree of occurrence of lumps, and the viscosity expression was evaluated from the change in viscosity over time at room temperature (25 ° C.) with 0 minute immediately after preparation of the thickened consomme soup. The results are shown in Table 13. The evaluation of dispersibility was in accordance with the criteria in Table 6.

  Consomme soup (Example 1-h) to which the thickening agent of Example 1 was added has good dispersibility of the thickening agent, no generation of lumps, and excellent viscosity expression immediately after dissolution. It was. On the other hand, the sample (Comparative Example 3-h) to which the thickener of Comparative Example 3 was added was excellent in dispersibility of the thickener in the same degree as in Example 1-h, but 30 minutes after immediately after dissolution. Until thickened.

  Furthermore, sensory evaluation of the texture (glum formation and adhesion) was performed on the thickener-containing consomme soup after 30 minutes from the preparation. It was found that Example 1-h is easy to form a bolus from the feeling of unity when swallowed, and has less adhesiveness due to less stickiness to the pharynx. On the other hand, Comparative Example 3-h hardly formed a bolus and was liquid and difficult to swallow.

  According to the present invention, it can be used for thickening of all liquid compositions (liquid foods), and has excellent dispersibility (not easily damped) and viscosity development (fast onset of viscosity) even under gentle stirring conditions such as hand stirring. , A thickening agent having a high thickening effect). Furthermore, the thickener which has the outstanding aptitude as a thickener used for swallowing assistance can be provided.

Claims (3)

Shown in the following (1) and (2) Ri greens by granulating a mixture containing a for swallowing auxiliary, increase liquid composition for thickening agent;
(1) Powdered xanthan gum, wherein the proportion of the powder having a particle size in the range of 75 to 250 μm is at least 85 % by weight or more.
(2) At least one binder selected from 100 to 400 parts by weight of dextrin and saccharide with respect to 100 parts by weight of powdery xanthan gum . A liquid composition for persons with difficulty in swallowing, to which thickening is imparted by adding the thickener according to claim 1. A method for imparting thickness to a liquid composition for persons with difficulty in swallowing by adding the thickening agent according to claim 1.