JP4881232B2 - Liquid food thickening composition and method for producing liquid food thickening composition - Google Patents
Liquid food thickening composition and method for producing liquid food thickening composition Download PDFInfo
- Publication number
- JP4881232B2 JP4881232B2 JP2007164658A JP2007164658A JP4881232B2 JP 4881232 B2 JP4881232 B2 JP 4881232B2 JP 2007164658 A JP2007164658 A JP 2007164658A JP 2007164658 A JP2007164658 A JP 2007164658A JP 4881232 B2 JP4881232 B2 JP 4881232B2
- Authority
- JP
- Japan
- Prior art keywords
- liquid food
- liquid
- thickening composition
- viscosity
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000021056 liquid food Nutrition 0.000 title claims description 196
- 239000000203 mixture Substances 0.000 title claims description 119
- 230000008719 thickening Effects 0.000 title claims description 104
- 238000004519 manufacturing process Methods 0.000 title claims description 31
- 239000001509 sodium citrate Substances 0.000 claims description 59
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 claims description 59
- 229940038773 trisodium citrate Drugs 0.000 claims description 59
- 239000004375 Dextrin Substances 0.000 claims description 43
- 229920001353 Dextrin Polymers 0.000 claims description 43
- 235000019425 dextrin Nutrition 0.000 claims description 43
- 239000011230 binding agent Substances 0.000 claims description 42
- 229920001285 xanthan gum Polymers 0.000 claims description 41
- 235000010493 xanthan gum Nutrition 0.000 claims description 41
- 239000000230 xanthan gum Substances 0.000 claims description 41
- 229940082509 xanthan gum Drugs 0.000 claims description 41
- 235000010418 carrageenan Nutrition 0.000 claims description 39
- 229920001525 carrageenan Polymers 0.000 claims description 39
- 239000007788 liquid Substances 0.000 claims description 39
- 239000000679 carrageenan Substances 0.000 claims description 38
- 229940113118 carrageenan Drugs 0.000 claims description 38
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 38
- 239000002994 raw material Substances 0.000 claims description 24
- 235000014347 soups Nutrition 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 18
- 235000013336 milk Nutrition 0.000 claims description 17
- 239000008267 milk Substances 0.000 claims description 17
- 210000004080 milk Anatomy 0.000 claims description 17
- 239000008187 granular material Substances 0.000 claims description 16
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 16
- 230000009747 swallowing Effects 0.000 claims description 16
- 230000001055 chewing effect Effects 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 9
- 235000015203 fruit juice Nutrition 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 8
- 244000294411 Mirabilis expansa Species 0.000 claims description 8
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 8
- 235000021438 curry Nutrition 0.000 claims description 8
- 235000014655 lactic acid Nutrition 0.000 claims description 8
- 239000004310 lactic acid Substances 0.000 claims description 8
- 235000020124 milk-based beverage Nutrition 0.000 claims description 8
- 235000013536 miso Nutrition 0.000 claims description 8
- 235000013547 stew Nutrition 0.000 claims description 8
- 238000005507 spraying Methods 0.000 claims description 7
- 235000013361 beverage Nutrition 0.000 claims description 6
- 239000000523 sample Substances 0.000 description 44
- 238000005469 granulation Methods 0.000 description 23
- 230000003179 granulation Effects 0.000 description 23
- 235000013305 food Nutrition 0.000 description 20
- 239000007864 aqueous solution Substances 0.000 description 13
- 239000000047 product Substances 0.000 description 13
- 235000018102 proteins Nutrition 0.000 description 13
- 108090000623 proteins and genes Proteins 0.000 description 13
- 102000004169 proteins and genes Human genes 0.000 description 13
- 235000019263 trisodium citrate Nutrition 0.000 description 13
- 230000000694 effects Effects 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 238000003756 stirring Methods 0.000 description 11
- 230000008859 change Effects 0.000 description 7
- 239000013068 control sample Substances 0.000 description 7
- 229910052500 inorganic mineral Inorganic materials 0.000 description 7
- 239000011707 mineral Substances 0.000 description 7
- 235000010755 mineral Nutrition 0.000 description 7
- 239000000843 powder Substances 0.000 description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 238000011161 development Methods 0.000 description 6
- 229920000591 gum Polymers 0.000 description 6
- 239000002245 particle Substances 0.000 description 6
- 230000000704 physical effect Effects 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 229920001282 polysaccharide Polymers 0.000 description 5
- 239000005017 polysaccharide Substances 0.000 description 5
- 150000004804 polysaccharides Chemical class 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 239000007921 spray Substances 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000003925 fat Substances 0.000 description 4
- 150000002632 lipids Chemical class 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- -1 organic acid salt Chemical class 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 229920003169 water-soluble polymer Polymers 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 235000010443 alginic acid Nutrition 0.000 description 3
- 229920000615 alginic acid Polymers 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 210000000214 mouth Anatomy 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 229920002148 Gellan gum Polymers 0.000 description 2
- XLYOFNOQVPJJNP-ZSJDYOACSA-N Heavy water Chemical compound [2H]O[2H] XLYOFNOQVPJJNP-ZSJDYOACSA-N 0.000 description 2
- 239000004354 Hydroxyethyl cellulose Substances 0.000 description 2
- 229920000663 Hydroxyethyl cellulose Polymers 0.000 description 2
- 229920002153 Hydroxypropyl cellulose Polymers 0.000 description 2
- 229920000161 Locust bean gum Polymers 0.000 description 2
- 208000029301 Mastication disease Diseases 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 150000004781 alginic acids Chemical class 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 235000010492 gellan gum Nutrition 0.000 description 2
- 239000000216 gellan gum Substances 0.000 description 2
- 235000019447 hydroxyethyl cellulose Nutrition 0.000 description 2
- 235000010977 hydroxypropyl cellulose Nutrition 0.000 description 2
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 description 2
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 description 2
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 description 2
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 235000010420 locust bean gum Nutrition 0.000 description 2
- 239000000711 locust bean gum Substances 0.000 description 2
- 229920000609 methyl cellulose Polymers 0.000 description 2
- 239000001923 methylcellulose Substances 0.000 description 2
- 235000010981 methylcellulose Nutrition 0.000 description 2
- 239000011812 mixed powder Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 210000003800 pharynx Anatomy 0.000 description 2
- 239000003531 protein hydrolysate Substances 0.000 description 2
- 230000011514 reflex Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000012046 side dish Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 description 1
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 240000003291 Armoracia rusticana Species 0.000 description 1
- 235000011330 Armoracia rusticana Nutrition 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 239000001884 Cassia gum Substances 0.000 description 1
- 239000001879 Curdlan Substances 0.000 description 1
- 229920002558 Curdlan Polymers 0.000 description 1
- 108010016626 Dipeptides Proteins 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229920000926 Galactomannan Polymers 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000090599 Plantago psyllium Species 0.000 description 1
- 235000010451 Plantago psyllium Nutrition 0.000 description 1
- 108010039918 Polylysine Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 229920001615 Tragacanth Polymers 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 239000000305 astragalus gummifer gum Substances 0.000 description 1
- 239000012752 auxiliary agent Substances 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 102000006995 beta-Glucosidase Human genes 0.000 description 1
- 108010047754 beta-Glucosidase Proteins 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910001576 calcium mineral Inorganic materials 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 235000019318 cassia gum Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000019316 curdlan Nutrition 0.000 description 1
- 229940078035 curdlan Drugs 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 238000010410 dusting Methods 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 210000003238 esophagus Anatomy 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000009477 fluid bed granulation Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000014106 fortified food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000001863 hydroxypropyl cellulose Substances 0.000 description 1
- 230000000774 hypoallergenic effect Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229910001608 iron mineral Inorganic materials 0.000 description 1
- BEJNERDRQOWKJM-UHFFFAOYSA-N kojic acid Chemical compound OCC1=CC(=O)C(O)=CO1 BEJNERDRQOWKJM-UHFFFAOYSA-N 0.000 description 1
- 229960004705 kojic acid Drugs 0.000 description 1
- WZNJWVWKTVETCG-UHFFFAOYSA-N kojic acid Natural products OC(=O)C(N)CN1C=CC(=O)C(O)=C1 WZNJWVWKTVETCG-UHFFFAOYSA-N 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920000656 polylysine Polymers 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000010491 tara gum Nutrition 0.000 description 1
- 239000000213 tara gum Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- SOBHUZYZLFQYFK-UHFFFAOYSA-K trisodium;hydroxy-[[phosphonatomethyl(phosphonomethyl)amino]methyl]phosphinate Chemical compound [Na+].[Na+].[Na+].OP(O)(=O)CN(CP(O)([O-])=O)CP([O-])([O-])=O SOBHUZYZLFQYFK-UHFFFAOYSA-K 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
- 235000019195 vitamin supplement Nutrition 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Images
Landscapes
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
- Grain Derivatives (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
本発明は、流動食等の液状食品に使用する増粘組成物、及び該増粘組成物の製造方法に関する。詳細には液状食品、特に流動食や牛乳等に添加した際に、手（スパーテル）撹拌などの弱い撹拌条件でもダマにならず容易に分散し、かつ粘度発現性に優れる液状食品用増粘組成物、及び流動層造粒により該液状食品用増粘組成物を製造する方法を提供するものである。 The present invention relates to a thickening composition used for liquid food such as liquid food, and a method for producing the thickening composition. Specifically, when added to liquid foods, especially liquid foods, milk, etc., thickening compositions for liquid foods that easily disperse even under weak stirring conditions such as hand (spatel) stirring and are excellent in viscosity development. And a method for producing the liquid food thickening composition by fluidized bed granulation.
摂食は、食物を口に取り込み、咀嚼し、食塊形成を行い、奥舌へ送り込み、嚥下誘発後、０．５秒前後で嚥下反射して、食塊を食道に送り込む一連の行為である。通常は意識されることなく行われるこの摂食行為も、嚥下・咀嚼困難等の障害を持つ患者や高齢者にとっては、容易なことではなく、食品が誤嚥によって気管支に入って肺炎等の深刻な疾患を招くこともある。この重要な嚥下反射が適切に誘発され、食塊が咽頭を速やかに通過するためには、液体食品であっても、むしろ適度のとろみや粘度が付与されていることが望ましい。 Feeding is a series of actions that take food into the mouth, chew, form a bolus, send it to the back tongue, induce swallowing, reflex swallowing around 0.5 seconds, and send the bolus into the esophagus . This eating activity, which is usually performed without being conscious, is not easy for patients and elderly people with disabilities such as swallowing and chewing difficulties. May cause serious diseases. In order for this important swallowing reflex to be properly induced and the bolus to pass quickly through the pharynx, it is desirable that even a liquid food should be provided with an appropriate thickness and viscosity.
そのために、嚥下・咀嚼困難等の障害を持つ患者や高齢者が、むせることなく容易にかつ安全に嚥下できるような粘稠性を付与することが可能な増粘組成物が種々開発され、近年では、嗜好性（味、外観に与える影響が少ない）や機能性（少ない添加量で効果を発揮する）の面から、増粘多糖類を主剤にした増粘組成物が好んで使用されるようになってきている。 For this reason, various thickening compositions have been developed that can impart a consistency that can be easily and safely swallowed by patients and elderly people with disabilities such as swallowing and chewing difficulties. Then, from the aspect of palatability (less influence on taste and appearance) and functionality (acts with a small addition amount), a thickening composition based on thickening polysaccharides is preferred. It is becoming.
増粘組成物に必要な条件としては、手（スパーテル）攪拌のような緩い攪拌状態で液状食品に添加した場合、（１）ダマにならず、良好に分散すること、（２）短時間で所定の物性値（例えば、粘度）に達し、その経時変化が小さいこと、（３）食品の種類によらず、安定した物性値を示すこと、（４）低濃度で所定の物性値を示し、味・外観を劣化させないこと、（５）口腔内で食塊を形成しやすく、咽頭での付着性が小さいこと等が挙げられる。 Necessary conditions for the thickening composition are: (1) When added to a liquid food under a gentle stirring condition such as hand (spatel) stirring, (1) Do not become lumpy and disperse well; (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.
特に、一旦形成されたダマは完全に取り除くことが難しく、ダマがあるままの液状食品を嚥下・咀嚼困難者に供した場合、誤嚥の原因になる可能性がある。そのために、このような患者や高齢者に供する場合には、ダマが形成されないように、介護者は十分な時間をかけて溶解する負担を強いられていた。また、油脂分、タンパク質分、及びミネラル分等を比較的多く含有する流動食や牛乳等の液状食品に増粘組成物を添加する場合、水やお茶等の液状食品に添加したときと比べて、粘度の立ち上がりが遅くなったり、最終粘度（平衡粘度）が低くなるという現象が生じることがあり、実用上の問題になっている。 In particular, once formed lumps are difficult to remove completely, if a liquid food with lumps is provided to a person who has difficulty swallowing or chewing, it may cause aspiration. Therefore, in the case of providing to such patients and elderly people, caregivers were forced to take a sufficient time to dissolve so as not to form lumps. In addition, when adding a thickening composition to liquid foods such as liquid foods and milk that contain a relatively large amount of oils, fats, proteins, and minerals, compared to when adding to liquid foods such as water and tea In some cases, the rise of the viscosity is delayed or the final viscosity (equilibrium viscosity) is lowered, which is a practical problem.
従来より、広い温度帯で溶解時にダマが生じにくいという特徴を有するキサンタンガムと水溶性カルシウム塩を含有するトロミ剤組成物（例えば、特許文献１）や、キサンタンガムとローカストビーンガムを必須成分とし、さらに有機酸塩を含み加熱することを特徴とする高齢者用食品のための増粘・ゲル化両用組成物及びその製造方法（例えば、特許文献２）等が開示されており、良好な溶解性や短時間で適度な粘性を発揮し、物性が安定した増粘組成物の開発が検討されている。
上述のように、患者や高齢者が最も必要とする、油脂分、タンパク質分、及びミネラル分等を比較的多く含有する流動食や牛乳等の液状食品への添加に適した増粘組成物が求められていた。 As described above, there is a thickening composition suitable for addition to liquid foods such as liquid foods and milk that contain a relatively large amount of oils, fats, proteins, minerals, etc., which is most needed by patients and elderly people. It was sought after.
そこで、本発明は、増粘多糖類の持つ膨潤溶解・増粘効果を低減させることなく造粒し、液状食品、特に油脂分、タンパク質分、及びミネラル分等を比較的多く含有する流動食や牛乳等の液状食品に添加・混合して使用する際に、少量でも短時間で十分な増粘効果を発揮できる液状食品用増粘組成物、及び当該増粘組成物の製造方法を提供することを目的としている。 Therefore, the present invention granulates without reducing the swelling dissolution / thickening effect of the thickening polysaccharide, and liquid foods, particularly liquid foods containing a relatively large amount of oils and fats, proteins, minerals, etc. To provide a thickening composition for liquid food that can exert a sufficient thickening effect in a short time even when added to and mixed with liquid food such as milk, and a method for producing the thickening composition It is an object.
本発明者らは、流動層造粒法により各種バインダーを用いて調製した増粘多糖類の顆粒品を、流動食や牛乳等の液状食品に添加した際の、増粘効果への影響について鋭意検討を重ねた結果、クエン酸三ナトリウム水溶液をバインダー液として使用することによって調製した増粘組成物が、比較的粘度が付きにくいとされる液状食品に添加した場合であっても、手（スパーテル）攪拌のような緩い攪拌状態でダマにならずに容易に分散し、かつ粘度発現性に優れている、ということを発見し、本発明を完成するに至った。 The inventors of the present invention are keenly aware of the effect of thickening polysaccharide granules prepared by using a fluidized bed granulation method using various binders on liquid foods such as liquid food and milk, on the thickening effect. As a result of repeated studies, even when a thickening composition prepared by using a trisodium citrate aqueous solution as a binder liquid is added to a liquid food that is said to be relatively less viscous, ) It has been found that it is easy to disperse without lumping in a gentle stirring state such as stirring and is excellent in viscosity development, and the present invention has been completed.
すなわち、前記課題を解決する本願第一の発明は、クエン酸三ナトリウム、キサンタンガム、カラギナン、及びデキストリンからなる液状食品用増粘組成物であって、以下の（１）〜（３）を好ましい態様としている。
（１）クエン酸三ナトリウムが１〜５質量％、キサンタンガムが５〜１５質量％、カラギナンが５〜１５質量％、及び、デキストリンが６５〜８９質量％含まれること、
（２）液状食品用増粘組成物が顆粒状であること、
（３）液状食品用増粘組成物の用途が嚥下・咀嚼補助用であること。
That is, the first invention of the present application for solving the above problems is a liquid food thickening composition comprising trisodium citrate, xanthan gum, carrageenan, and dextrin, and the following (1) to (3) are preferred embodiments It is said.
(1) 1 to 5% by mass of trisodium citrate, 5 to 15% by mass of xanthan gum, 5 to 15% by mass of carrageenan, and 65 to 89% by mass of dextrin,
(2) The liquid food thickening composition is granular,
(3) The use of the thickening composition for liquid foods is for swallowing and chewing assistance.
前記課題を解決する本願第二の発明は、前記第一の発明の液状食品用増粘組成物を添加した液状食品であって、液状食品が流動食、牛乳、乳飲料、乳酸菌飲料、果汁飲料、スープ、味噌汁、シチュウ、カレー、又はグラタンであることを好ましい態様としている。 The second invention of the present application for solving the above-mentioned problems is a liquid food to which the thickening composition for liquid food of the first invention is added, wherein the liquid food is liquid food, milk, milk drink, lactic acid bacteria drink, fruit juice drink , Soup, miso soup, stew, curry or gratin.
前記課題を解決する本願第三の発明は、液状食品用増粘組成物の製造方法であって、キサンタンガム、カラギナン、及びデキストリンからなる粉粒体原料を流動層となし、クエン酸三ナトリウムを含むバインダー液を噴霧し、該粉粒体原料を造粒物とし、該造粒物を乾燥することを特徴とする、液状食品用増粘組成物の製造方法であって、以下の（４）〜（５）を好ましい態様としている。
（４）液状食品用増粘組成物の用途が嚥下・咀嚼補助用であること、
（５）液状食品が流動食、牛乳、乳飲料、乳酸菌飲料、果汁飲料、スープ、味噌汁、シチュウ、カレー、又はグラタンであること。
The third invention of the present application that solves the above-mentioned problems is a method for producing a thickening composition for liquid foods, comprising a powdery raw material consisting of xanthan gum, carrageenan, and dextrin as a fluidized bed, comprising trisodium citrate A method for producing a thickening composition for liquid foods, characterized by spraying a binder liquid, using the granular material as a granulated product, and drying the granulated product, comprising: (5) is a preferred embodiment.
(4) The use of the thickening composition for liquid food is for swallowing and chewing assistance,
(5) The liquid food is liquid food, milk, milk drink, lactic acid bacteria drink, fruit juice drink, soup, miso soup, stew, curry, or gratin.
前記課題を解決する本願第四の発明は、液状食品用増粘組成物の製造方法であって、クエン酸三ナトリウム、キサンタンガム、カラギナン、及びデキストリンからなる粉粒体原料を流動層となし、バインダー液を噴霧し、該粉粒体原料を造粒物とし、該造粒物を乾燥することを特徴とする、液状食品用増粘組成物の製造方法であって、以下の（６）〜（８）を好ましい態様としている。
（６）バインダー液が水であること、
（７）液状食品用増粘組成物の用途が嚥下・咀嚼補助用であること、
（８）液状食品が流動食、牛乳、乳飲料、乳酸菌飲料、果汁飲料、スープ、味噌汁、シチュウ、カレー、又はグラタンであること。
A fourth invention of the present application that solves the above-mentioned problems is a method for producing a thickening composition for liquid foods, comprising a powdery raw material comprising trisodium citrate, xanthan gum, carrageenan, and dextrin as a fluidized bed, and a binder. A method for producing a thickening composition for a liquid food, characterized by spraying a liquid, using the powdered raw material as a granulated product, and drying the granulated product, comprising the following (6) to ( 8) is a preferred embodiment.
(6) The binder liquid is water,
(7) The use of the thickening composition for liquid food is for swallowing and chewing assistance,
(8) The liquid food is liquid food, milk, milk drink, lactic acid bacteria drink, fruit juice drink, soup, miso soup, stew, curry, or gratin.
従って、本発明は、以下の［１］〜［６］にもある。
［１］ クエン酸三ナトリウム、キサンタンガム、カラギナン、及びデキストリンからなる液状食品用増粘組成物。
［２］ クエン酸三ナトリウムが１〜５質量％、キサンタンガムが５〜１５質量％、カラギナンが５〜１５質量％、及び、デキストリンが６５〜８９質量％含まれる［１］の液状食品用増粘組成物。
［３］ 顆粒状である［１］〜［２］の液状食品用増粘組成物。
［４］ 液状食品用増粘組成物の用途が嚥下・咀嚼補助用である［１］〜［３］の何れかの液状食品用増粘組成物。
［５］ ［１］〜［４］の何れかの液状食品用増粘組成物を添加した液状食品。
［６］ 液状食品が流動食、牛乳、乳飲料、乳酸菌飲料、果汁飲料、スープ、味噌汁、シチュウ、カレー、又はグラタンである［５］の液状食品。
Accordingly, the present invention also includes the following [1] to [6].
[1] A liquid food thickening composition comprising trisodium citrate, xanthan gum, carrageenan, and dextrin.
[2] Thickening for liquid food according to [1], wherein 1 to 5% by mass of trisodium citrate, 5 to 15% by mass of xanthan gum, 5 to 15% by mass of carrageenan, and 65 to 89% by mass of dextrin Composition.
[3] The thickening composition for liquid food according to [1] to [2], which is granular.
[4] The thickening composition for liquid food according to any one of [1] to [3], wherein the thickening composition for liquid food is used for assisting swallowing and chewing.
[5] A liquid food to which the liquid food thickening composition according to any one of [1] to [4] is added.
[6] The liquid food according to [5], wherein the liquid food is a liquid food, milk, milk beverage, lactic acid bacteria beverage, fruit juice beverage, soup, miso soup, stew, curry, or gratin.
さらに、本発明は、以下の［７］〜［９］にもある。
［７］ 液状食品用増粘組成物の製造方法であって、キサンタンガム、カラギナン、及びデキストリンからなる粉粒体原料を流動層となし、クエン酸三ナトリウムを含むバインダー液を噴霧し、該粉粒体原料を造粒物とし、該造粒物を乾燥することを特徴とする、液状食品用増粘組成物の製造方法。
［８］ 液状食品用増粘組成物の用途が嚥下・咀嚼補助用である［７］の製造方法。
［９］ 液状食品が流動食、牛乳、乳飲料、乳酸菌飲料、果汁飲料、スープ、味噌汁、シチュウ、カレー、又はグラタンである［７］〜［８］の何れかの製造方法。
Furthermore, the present invention also includes the following [7] to [9].
[7] A method for producing a thickening composition for liquid food, wherein the powdery raw material comprising xanthan gum, carrageenan and dextrin is used as a fluidized bed, and a binder liquid containing trisodium citrate is sprayed, A method for producing a thickening composition for liquid foods, characterized in that the body raw material is a granulated product and the granulated product is dried.
[8] The method according to [7], wherein the thickening composition for liquid food is used for assisting swallowing and chewing.
[9] The method according to any one of [7] to [8], wherein the liquid food is liquid food, milk, milk drink, lactic acid bacteria drink, fruit juice drink, soup, miso soup, stew, curry, or gratin.
さらに、本発明は、以下の［１０］〜［１３］にもある。
［１０］ 液状食品用増粘組成物の製造方法であって、クエン酸三ナトリウム、キサンタンガム、カラギナン、及びデキストリンからなる粉粒体原料を流動層となし、バインダー液を噴霧し、該粉粒体原料を造粒物とし、該造粒物を乾燥することを特徴とする、液状食品用増粘組成物の製造方法。
［１１］ バインダー液が、クエン酸三ナトリウム水溶液、クエン酸三ナトリウムを含まない水溶液、又は水である［１０］の製造方法。
［１２］ 液状食品用増粘組成物の用途が嚥下・咀嚼補助用である［１０］〜［１１］の製造方法。
［１３］ 液状食品が流動食、牛乳、乳飲料、乳酸菌飲料、果汁飲料、スープ、味噌汁、シチュウ、カレー、又はグラタンである［１０］〜［１２］の何れかの製造方法。
Furthermore, the present invention also includes the following [10] to [13].
[10] A method for producing a thickening composition for liquid foods, wherein a powdery raw material comprising trisodium citrate, xanthan gum, carrageenan, and dextrin is used as a fluidized bed, and a binder liquid is sprayed. A method for producing a thickening composition for liquid food, characterized in that the raw material is a granulated product and the granulated product is dried.
[11] The method according to [10], wherein the binder liquid is a trisodium citrate aqueous solution, an aqueous solution not containing trisodium citrate, or water.
[12] The method according to [10] to [11], wherein the thickening composition for liquid food is used for assisting swallowing and chewing.
[13] The production method according to any one of [10] to [12], wherein the liquid food is liquid food, milk, milk beverage, lactic acid bacteria beverage, fruit juice beverage, soup, miso soup, stew, curry, or gratin.
さらに、本発明は、以下の［１４］〜［２２］にもある。
［１４］ キサンタンガム、カラギナン、及びデキストリンを含んでなる粉粒体原料から流動層造粒するための、クエン酸三ナトリウムからなる、流動層造粒用バインダー剤。
［１５］ キサンタンガム、カラギナン、及びデキストリンを含んでなる粉粒体原料から流動層造粒するための、クエン酸三ナトリウム水溶液からなる、流動層造粒用バインダー液。
［１６］ ［１４］の流動層造粒用バインダー剤によってキサンタンガム、カラギナン、及びデキストリンを含んでなる粉粒体原料から流動層造粒されてなる、キサンタンガム、カラギナン、デキストリン、及びクエン酸三ナトリウムを含んでなる、液状食品用増粘組成物。
［１７］ ［１５］〜［１６］の流動層造粒用バインダー液によってキサンタンガム、カラギナン、及びデキストリンを含んでなる粉粒体原料から流動層造粒されてなる、キサンタンガム、カラギナン、デキストリン、及びクエン酸三ナトリウムを含んでなる、液状食品用増粘組成物。
［１８］ クエン酸三ナトリウムが１〜５質量％、キサンタンガムが５〜１５質量％、カラギナンが５〜１５質量％、及び、デキストリンが６５〜８９質量％含まれる［１６］〜［１７］の液状食品用増粘組成物。
［１９］ 顆粒状である［１６］〜［１８］の何れかの液状食品用増粘組成物。
［２０］ キサンタンガム、カラギナン、デキストリン、及びクエン酸三ナトリウムを含んでなる、流動層造粒用の粉粒体原料混合物。
［２１］ クエン酸三ナトリウム水溶液、クエン酸三ナトリウムを含まない水溶液、又は水からなる流動層造粒用バインダー液によって、［２０］の粉粒体原料混合物から流動層造粒されてなる、キサンタンガム、カラギナン、デキストリン、及びクエン酸三ナトリウムを含んでなる、液状食品用増粘組成物。
［２２］ 顆粒状である［２１］の液状食品用増粘組成物。
Furthermore, the present invention also includes the following [14] to [22].
[14] A fluidized bed granulating binder agent comprising trisodium citrate for fluidized bed granulation from a granular material comprising xanthan gum, carrageenan, and dextrin.
[15] A fluidized bed granulating binder solution comprising a trisodium citrate aqueous solution for fluidized bed granulation from a granular material comprising xanthan gum, carrageenan, and dextrin.
[16] Xanthan gum, carrageenan, dextrin, and trisodium citrate obtained by fluidized bed granulation from a powdery raw material containing xanthan gum, carrageenan, and dextrin by the fluidized bed granulation binder of [14] A thickening composition for liquid foods.
[17] Xanthan gum, carrageenan, dextrin, and quencher obtained by fluidized bed granulation from a powdery raw material containing xanthan gum, carrageenan, and dextrin with the fluidized bed granulation binder liquid of [15]-[16] A liquid food thickening composition comprising trisodium acid.
[18] Liquid form of [16] to [17] containing 1 to 5% by mass of trisodium citrate, 5 to 15% by mass of xanthan gum, 5 to 15% by mass of carrageenan, and 65 to 89% by mass of dextrin. A thickening composition for food.
[19] The thickening composition for liquid food according to any one of [16] to [18], which is granular.
[20] A powdery raw material mixture for fluidized bed granulation, comprising xanthan gum, carrageenan, dextrin, and trisodium citrate.
[21] Xanthan gum formed by fluidized-bed granulation from the powdery raw material mixture of [20] with an aqueous solution of trisodium citrate, an aqueous solution not containing trisodium citrate, or a fluidized bed granulating binder solution comprising water. A thickening composition for liquid foods, comprising carrageenan, dextrin, and trisodium citrate.
[22] The thickening composition for liquid food according to [21], which is granular.
さらに、本発明は、以下の［２３］〜［２８］にもある。
［２３］ キサンタンガム、カラギナン、及びデキストリンを含んでなる粉粒体原料混合物混合物から流動層造粒するための流動層造粒用バインダー剤としての、クエン酸三ナトリウムの使用（ｕｓｅ）。
［２４］ キサンタンガム、カラギナン、及びデキストリンを含んでなる粉粒体原料混合物から流動層造粒するための流動層造粒用バインダー液としての、クエン酸三ナトリウム水溶液の使用（ｕｓｅ）。
［２５］ キサンタンガム、カラギナン、デキストリン、及びクエン酸三ナトリウムを含んでなる混合物の、流動層造粒用の粉粒体原料としての使用（ｕｓｅ）。
［２６］ クエン酸三ナトリウムを１〜５質量％、キサンタンガムを５〜１５質量％、カラギナンを５〜１５質量％、及び、デキストリンを６５〜８９質量％含んでなる混合物の、流動層造粒用の粉粒体原料としての使用（ｕｓｅ）。
［２７］ キサンタンガム、カラギナン、デキストリン、及びクエン酸三ナトリウムを含んでなる組成物の、液状食品用増粘剤としての使用（ｕｓｅ）。
［２８］ クエン酸三ナトリウムを１〜５質量％、キサンタンガムを５〜１５質量％、カラギナンを５〜１５質量％、及び、デキストリンを６５〜８９質量％含んでなる組成物の、液状食品用増粘剤としての使用（ｕｓｅ）。
Furthermore, the present invention also includes the following [23] to [28].
[23] Use of trisodium citrate as a fluidized bed granulating binder for fluidized bed granulation from a granular raw material mixture mixture comprising xanthan gum, carrageenan, and dextrin (use).
[24] Use of an aqueous solution of trisodium citrate as a fluidized bed granulating binder liquid for fluidized bed granulation from a powdery raw material mixture comprising xanthan gum, carrageenan, and dextrin (use).
[25] Use of a mixture comprising xanthan gum, carrageenan, dextrin, and trisodium citrate as a raw material for granulation for fluidized bed granulation (use).
[26] For fluidized bed granulation of a mixture comprising 1-5% by mass of trisodium citrate, 5-15% by mass of xanthan gum, 5-15% by mass of carrageenan, and 65-89% by mass of dextrin. Use as a raw material of powder.
[27] Use of a composition comprising xanthan gum, carrageenan, dextrin, and trisodium citrate as a thickener for liquid foods (use).
[28] Increase in liquid food composition of 1 to 5% by mass of trisodium citrate, 5 to 15% by mass of xanthan gum, 5 to 15% by mass of carrageenan and 65 to 89% by mass of dextrin Use as a sticking agent (use).
さらに、本発明は、以下の［２９］〜［３６］にもある。
［２９］ キサンタンガム、カラギナン、デキストリン、及びクエン酸三ナトリウムを含んでなる組成物を添加して、液状食品を増粘する方法（ｍｅｔｈｏｄ）。
［３０］ クエン酸三ナトリウムを１〜５質量％、キサンタンガムを５〜１５質量％、カラギナンを５〜１５質量％、及び、デキストリンを６５〜８９質量％含んでなる組成物を添加して、液状食品を増粘する方法（ｍｅｔｈｏｄ）。
［３１］ ［１］〜［４］、［１６］〜［１９］、及び［２１］〜［２２］の何れかの液状食品用増粘組成物を液状食品に添加して、液状食品を増粘する方法（ｍｅｔｈｏｄ）。
［３２］ キサンタンガム、カラギナン、デキストリン、及びクエン酸三ナトリウムを含んでなる組成物を液状食品に添加して、増粘された液状食品を製造する方法。
［３３］ クエン酸三ナトリウムを１〜５質量％、キサンタンガムを５〜１５質量％、カラギナンを５〜１５質量％、及び、デキストリンを６５〜８９質量％含んでなる組成物を液状食品に添加して、増粘された液状食品を製造する方法。
［３４］ ［１］〜［４］、［１６］〜［１９］、及び［２１］〜［２２］の何れかの液状食品用増粘組成物を液状食品に添加して、増粘された液状食品を製造する方法。
［３５］ ［７］〜［１３］の何れかの製造方法によって製造された液状食品用増粘組成物を液状食品に添加して、液状食品を増粘する方法（ｍｅｔｈｏｄ）。
［３６］ ［７］〜［１３］の何れかの製造方法によって製造された液状食品用増粘組成物を液状食品に添加して、増粘された液状食品を製造する方法。
Furthermore, the present invention also includes the following [29] to [36].
[29] A method of increasing the viscosity of a liquid food by adding a composition comprising xanthan gum, carrageenan, dextrin, and trisodium citrate.
[30] A liquid composition containing 1 to 5% by mass of trisodium citrate, 5 to 15% by mass of xanthan gum, 5 to 15% by mass of carrageenan, and 65 to 89% by mass of dextrin is added to form a liquid A method for thickening foods.
[31] Adding the liquid food thickening composition of any one of [1] to [4], [16] to [19], and [21] to [22] to the liquid food to increase the liquid food Method of sticking.
[32] A method for producing a thickened liquid food by adding a composition comprising xanthan gum, carrageenan, dextrin, and trisodium citrate to the liquid food.
[33] A composition comprising 1 to 5% by mass of trisodium citrate, 5 to 15% by mass of xanthan gum, 5 to 15% by mass of carrageenan, and 65 to 89% by mass of dextrin is added to the liquid food. A method for producing a thickened liquid food.
[34] The liquid food thickening composition according to any one of [1] to [4], [16] to [19], and [21] to [22] was added to the liquid food to increase the viscosity. A method for producing a liquid food.
[35] A method for increasing the viscosity of a liquid food by adding the liquid food thickening composition produced by the production method of any one of [7] to [13] to the liquid food.
[36] A method for producing a thickened liquid food by adding the thickening composition for liquid food produced by the production method of any one of [7] to [13] to the liquid food.
本発明の製造方法により調製した液状食品用増粘組成物は、手撹拌のような緩い撹拌条件でも良好に分散するので、油脂分やタンパク質分、ミネラル分等を比較的多く含有する液状食品に少量を添加した場合であっても、粘度の立ち上がりが早く、平衡粘度が高くなるという優れた粘度発現性を有する。したがって、一般的に水溶性高分子による粘度付与効果が得られにくいといわれる流動食や牛乳等の液状食品に添加することが可能な優れた液状食品用増粘組成物を提供することが可能である。 The thickening composition for liquid foods prepared by the production method of the present invention disperses well even under loose stirring conditions such as hand stirring, so that the liquid food containing a relatively large amount of oils and fats, proteins, minerals, etc. Even when a small amount is added, the viscosity rises quickly and the equilibrium viscosity becomes high. Therefore, it is possible to provide an excellent thickening composition for liquid foods that can be added to liquid foods such as liquid foods and milk, which are generally said to have a viscosity-imparting effect due to water-soluble polymers. is there.
本発明に係る液状食品用増粘組成物は、患者や高齢者が最も必要とする、油脂分、タンパク質分、及びミネラル分等を比較的多く含有する流動食や牛乳等の液状食品への添加に適したものであり、粘度の立ち上がりが早く、平衡粘度が高くなるという従来よりも優れた粘度発現性を有する結果、液状食品へ増粘組成物を添加して患者や高齢者に供しようとする場合にも、従来よりも介護者の負担が軽減されたものとなっている。 The thickening composition for liquid foods according to the present invention is added to liquid foods such as liquid foods and milk that contain a relatively large amount of oils, fats, proteins, minerals, etc., which are most needed by patients and elderly people. As a result of having a viscosity development property that is superior to the conventional one that the rise of viscosity is fast and the equilibrium viscosity is high, an attempt is made to add a thickening composition to liquid food and serve it to patients and elderly people In this case, the burden on the caregiver is reduced compared to the conventional case.
次に、本発明の好ましい実施形態について詳細に説明する。ただし、本発明は以下の好ましい実施形態に限定されず、本発明の範囲内で自由に変更することができるものである。尚、本明細書において百分率は特に断りのない限り質量による表示である。 Next, a preferred embodiment of the present invention will be described in detail. However, the present invention is not limited to the following preferred embodiments, and can be freely changed within the scope of the present invention. In the present specification, percentages are expressed by mass unless otherwise specified.
本発明に係る液状食品用増粘組成物は、クエン酸三ナトリウム、キサンタンガム、カラギナン、及びデキストリンを原料としてなる液状食品用増粘組成物であって、製造するにあたって、これら原料は一般に入手可能なものであれば、特に制限なく利用することができる。なお、本発明の液状食品用増粘組成物は、顆粒状（造粒物）であることが好ましい。 The thickening composition for liquid food according to the present invention is a thickening composition for liquid food using trisodium citrate, xanthan gum, carrageenan, and dextrin as raw materials, and these raw materials are generally available for production. Anything can be used without particular limitation. In addition, it is preferable that the thickening composition for liquid foods of this invention is a granular form (granulated material).
本発明の液状食品用増粘組成物へのクエン酸三ナトリウムの添加量は、液状食品用増粘組成物の全量に対し１〜５質量％、好ましくは２〜４質量％となるように添加することが好ましい。ここで、クエン酸三ナトリウムの濃度が１質量％未満であると分散性や粘度発現性の効果が十分ではない。 The amount of trisodium citrate added to the liquid food thickening composition of the present invention is 1 to 5% by mass, preferably 2 to 4% by mass, based on the total amount of the liquid food thickening composition. It is preferable to do. Here, if the concentration of trisodium citrate is less than 1% by mass, the effects of dispersibility and viscosity development are not sufficient.
なお、バインダー液にクエン酸三ナトリウムの水溶液を使用して噴霧する場合、液状食品用増粘組成物中のクエン酸三ナトリウム濃度が、前記段落００２４欄に記載の１〜５質量％、好ましくは２〜４質量％となるように調製されるためには、バインダー液におけるクエン酸三ナトリウム濃度を、１〜５０質量％、好ましくは２〜２５質量％に調整して噴霧すれば良い。 When spraying using an aqueous solution of trisodium citrate as the binder liquid, the concentration of trisodium citrate in the thickening composition for liquid food is 1 to 5% by mass, preferably in the paragraph 0024. In order to be adjusted to 2 to 4% by mass, the concentration of trisodium citrate in the binder liquid may be adjusted to 1 to 50% by mass, preferably 2 to 25% by mass, and sprayed.
本発明の液状食品用増粘組成物に使用する増粘性を付与する成分としては、キサンタンガム、カラギナン、デキストリンの組み合わせが好ましく、これら成分の含有量の範囲は、それぞれ、キサンタンガムは５〜１５質量％、カラギナンを５〜１５質量％、及びデキストリンを６５〜８９質量％とすることが好ましい。増粘剤およびゲル化剤の各成分の添加量が当該範囲を下回ると、本発明による粘度発現効果が十分に得られにくく、当該範囲を上回ると、増粘組成物を液状食品に添加した場合ダマになりやすい。 As a component imparting thickening used in the liquid food thickening composition of the present invention, a combination of xanthan gum, carrageenan and dextrin is preferable, and the content range of these components is 5 to 15% by mass of xanthan gum, respectively. The carrageenan is preferably 5 to 15% by mass and the dextrin is preferably 65 to 89% by mass. When the addition amount of each component of the thickener and the gelling agent is below the range, the effect of developing the viscosity according to the present invention is not sufficiently obtained. When the addition amount exceeds the range, the thickening composition is added to the liquid food. Easy to get rid of.
また、本発明の効果を妨げない範囲において、一般的に使用される多糖類を併用することが可能である。具体的には、ガラクトマンナン（グァーガム、ローカストビーンガム、タラガム等）、グルコマンナン、ネイティブ型ジェランガム、脱アシル型ジェランガム、タマリンドシードガム、ペクチン（ＨＭ、ＬＭ等）、カシアガム、トラガントガム、カラヤガム、アラビアガム、ガティガム、サイリウムシードガム、マクロホモプシスガム、寒天、アルギン酸類（アルギン酸、アルギン酸塩）、カードラン、プルラン、メチルセルロース（ＭＣ）、ヒドロキシプロピルメチルセルロース（ＨＰＭＣ）、カルボキシメチルセルロース（ＣＭＣ）ナトリウム、ヒドロキシプロピルセルロース（ＨＰＣ）、ヒドロキシエチルセルロース（ＨＥＣ）等のセルロース誘導体、水溶性ヘミセルロース、大豆多糖類、加工・化工でん粉、未加工でん粉（生でん粉）、ゼラチンなどから選ばれる１種又は２種以上を挙げることができる。 Moreover, the polysaccharide generally used can be used together in the range which does not prevent the effect of this invention. Specifically, galactomannan (guar gum, locust bean gum, tara gum, etc.), glucomannan, native gellan gum, deacylated gellan gum, tamarind seed gum, pectin (HM, LM etc.), cassia gum, tragacanth gum, caraya gum, gum arabic gum , Gati gum, Psyllium seed gum, Macrohomopsis gum, Agar, Alginic acids (alginic acid, alginate), curdlan, pullulan, methylcellulose (MC), hydroxypropylmethylcellulose (HPMC), sodium carboxymethylcellulose (CMC), hydroxypropylcellulose ( HPC), cellulose derivatives such as hydroxyethyl cellulose (HEC), water-soluble hemicellulose, soybean polysaccharides, processed and modified starch, raw starch (raw starch) , It can be exemplified one or two or more selected from such as gelatin.
さらに、本発明の液状食品用増粘組成物は、少なくとも前記のクエン酸三ナトリウム、キサンタンガム、カラギナン、及びデキストリンを成分として含有するものであればよく、本発明の効果を奏する限りにおいて、他に任意の成分を配合することもできる。具体的には、食品原材料は無論のこと、効果を妨げない範囲において他の食品添加物、例えば、カラシ抽出物、ワサビ抽出物、およびコウジ酸等の日持向上剤；シラコたん白抽出物、ポリリシン、およびソルビン酸、安息香酸等の保存料；α・β−アミラーゼ、α・β−グルコシダ−ゼ、パパイン等の酵素；ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、有機酸モノグリセリド、レシチン等の乳化剤；香料；β−カロチン、アナトー色素等の着色料：膨張剤；乳清たん白質、大豆たん白質等のたん白質；ショ糖、果糖、還元デンプン糖化物、エリスリトール、キシリトール等の糖類；スクラロース、ソーマチン、アセスルファムカリウム、アスパルテーム等の甘味料；ビタミンＡ、ビタミンＥ、ビタミンＫ等のビタミン類；鉄、カルシウム等のミネラル類等を添加することができる。 Furthermore, the thickening composition for liquid food of the present invention only needs to contain at least the above-mentioned trisodium citrate, xanthan gum, carrageenan, and dextrin as components, and as long as the effects of the present invention are exhibited, Arbitrary components can also be blended. Specifically, the food ingredients are, of course, other food additives such as mustard extract, horseradish extract, and kojic acid, as long as they do not interfere with the effect; Polylysine and preservatives such as sorbic acid and benzoic acid; enzymes such as α • β-amylase, α • β-glucosidase, papain; emulsifiers such as sucrose fatty acid ester, glycerin fatty acid ester, organic acid monoglyceride, lecithin; Fragrance; Coloring agents such as β-carotene and anato pigments: swelling agents; proteins such as whey protein and soybean protein; sugars such as sucrose, fructose, reduced starch saccharified product, erythritol and xylitol; sucralose, thaumatin, Sweeteners such as acesulfame potassium and aspartame; vitamins such as vitamin A, vitamin E, and vitamin K; iron and calcium Minerals such as can be added.
流動層造粒法は、下方から熱風を送り込んで、粉末食品を激しく流動させその中に粘着液（バインダー液）を噴霧しながら粉体を造粒、乾燥する方法であり、吸湿固化防止、流動性改良、溶解性向上、粉立ち防止などの性状の改善が可能な方法である。本発明においては、この流動層造粒法を用いて、液状食品用増粘組成を製造することが好ましい。 The fluidized bed granulation method is a method in which hot air is sent from below, the powdered food is vigorously fluidized, and the powder is granulated and dried while spraying the adhesive liquid (binder liquid) therein. This is a method capable of improving properties such as property improvement, solubility improvement, and prevention of dusting. In this invention, it is preferable to manufacture the thickening composition for liquid foods using this fluidized-bed granulation method.
具体的には、本発明に係る液状食品用増粘組成物は、特定配合割合のキサンタンガム、カラギナン、及びデキストリンからなる粉粒体原料を造粒機にいれ、下方から熱風を送り込んで粉粒体原料を流動層となし、これに、クエン酸三ナトリウムを含むバインダー液をノズル噴霧し、粉体表面に均一にバインダー液を付着させ、粉体を結着させて造粒物とし、次いで、該造粒物を乾燥することによって製造することが可能である。また、前記工程において、粉粒体原料にクエン酸三ナトリウムを追加し、バインダー液に、クエン酸三ナトリウムを含まない水溶液又は水を使用して、使用するバインダー液の種類以外は同様の方法にて噴霧して造粒物とし、該造粒物を乾燥することによっても、本発明の液状食品用増粘組成物を製造することが可能である。また、粉粒体原料にクエン酸三ナトリウムを追加し、同時にクエン酸三ナトリウムを含むバインダー液を使用して、同様の方法にて造粒物を製造することもできる。 Specifically, the thickening composition for liquid food according to the present invention includes a granular material made of xanthan gum, carrageenan, and dextrin in a specific blending ratio in a granulator, and hot air is fed from below into the granular material. The raw material is a fluidized bed, and a binder liquid containing trisodium citrate is sprayed onto the nozzle by this, and the binder liquid is uniformly attached to the powder surface, and the powder is bound to form a granulated product. It can be produced by drying the granulated product. Moreover, in the said process, trisodium citrate is added to a powder raw material, and it uses the aqueous solution or water which does not contain trisodium citrate for a binder liquid, and is the same method except the kind of binder liquid to be used. The thickened composition for liquid food of the present invention can also be produced by spraying to form a granulated product and drying the granulated product. Moreover, a granulated material can also be manufactured by the same method, adding trisodium citrate to a granular material raw material, and using the binder liquid containing trisodium citrate simultaneously.
流動層造粒装置としては、流動層本体、整流板、送風機、吸気フィルター、エアーヒーター、スプレー装置、集塵装置、配風機等で構成された一般的に使用される流動層造粒装置であれば、いずれであっても使用することが可能である（例えば、フロイント産業社製、ＦＬ−ＭＩＮＩ等）。なお、流動層造粒を行う際の風量、噴霧液量、バインダー液の噴霧液速度、乾燥温度、等の操作条件については、基材やバインダー液の組成・濃度や仕込量、顆粒化の対象とする粉体の重量や大きさ、製造スケール等、常法に従い必要に応じて適宜設定が可能である。 The fluidized bed granulator may be a generally used fluidized bed granulator composed of a fluidized bed main body, a current plate, a blower, an intake filter, an air heater, a spray device, a dust collector, an air distributor, etc. Any of them can be used (for example, Freund Sangyo Co., Ltd., FL-MINI). Regarding the operating conditions such as air volume, spray liquid volume, binder liquid spray speed, drying temperature, etc. when fluidized bed granulation is performed, the composition and concentration of the base material and binder liquid, the charged amount, and the target of granulation The weight and size of the powder to be prepared, the production scale, etc. can be appropriately set according to conventional methods as required.
本発明においてキサンタンガム、カラギナン、及びデキストリンからなる粉粒体原料に対して用いられるバインダー液としては、クエン酸三ナトリウムを含有する水溶液を使用することが好ましく、これを用いて造粒する場合は、目的の造粒を行う粉末に対し、水溶液を１０〜１００質量％、好ましくは２０〜６０質量％となるように添加することが好ましい。水溶液の添加量が極端に少ないと造粒が不十分で顆粒が生長しないことがあり、水溶液の添加量が極端に多いと、多量の水分を含むため乾燥に時間がかかり、作業性が悪くなり好ましくない。 In the present invention, it is preferable to use an aqueous solution containing trisodium citrate as the binder liquid used for the powdery raw material consisting of xanthan gum, carrageenan, and dextrin, and when granulating using this, It is preferable to add the aqueous solution in an amount of 10 to 100% by mass, preferably 20 to 60% by mass, with respect to the powder for target granulation. If the added amount of the aqueous solution is extremely small, granulation may be insufficient and the granules may not grow.If the added amount of the aqueous solution is excessively large, it takes a long time to dry and the workability deteriorates. It is not preferable.
なお、前記バインダー液には、クエン酸三ナトリウムを含有する以外に、本発明の効果に影響を及ぼさない範囲で、造粒に用いられる公知の任意成分、例えば、デキストリンや乳糖等を添加することも可能である。更に、水溶性クエン酸三ナトリウムを含有するバインダー液と、デキストリンなどの任意成分を含有するバインダー液を別途調製し、順番にあるいは交互に噴霧して造粒（顆粒化）することも可能である。 In addition to the trisodium citrate contained in the binder liquid, known optional components used for granulation, such as dextrin and lactose, are added within a range that does not affect the effects of the present invention. Is also possible. Furthermore, it is also possible to prepare a binder liquid containing water-soluble trisodium citrate and a binder liquid containing optional components such as dextrin, and granulate (granulate) by spraying in order or alternately. .
本発明は、係る液状食品用増粘組成物を添加した液状食品にもある。この場合、本発明の液状食品用増粘組成物は、加熱や加温をせずとも、常温で液状食品に容易に溶解し、短時間で高い粘性を発現するのである。このように調製された液状食品は、保水性に優れ、食塊形成能（口中での食品のまとまりやすさ）がよく、付着性の少ない物性を有している。すなわち、本発明の液状食品用増粘組成物は、液状食品等に添加する嚥下・咀嚼困難者用補助剤として好適に利用でき、嚥下・咀嚼困難者用食品に要求される食感的および機能的性質を十分に発揮するものである。 The present invention also resides in a liquid food to which the thickening composition for liquid food is added. In this case, the thickening composition for liquid foods of the present invention is easily dissolved in liquid foods at room temperature and develops high viscosity in a short time without heating or heating. The liquid food prepared in this way has excellent water retention, good bolus forming ability (easy to collect food in the mouth), and has physical properties with little adhesion. That is, the thickening composition for liquid foods of the present invention can be suitably used as an auxiliary agent for persons with difficulty in swallowing / chewing added to liquid foods, etc., and the texture and function required for foods for persons with difficulty swallowing / chewing It will fully exhibit its physical properties.
具体的には、流動食や牛乳などの液状食品に添加した場合、手攪拌といった弱い攪拌条件で実施しても、ダマにならず良好に分散し、さらに、嚥下・咀嚼困難者が食する場合であっても、十分な粘度発現性を付与することができるのである。よって、本発明の液状食品用増粘組成物を液状食品に用いることにより、粘度の立ち上がりが早く、平衡粘度が高くなるという特徴を有する粘稠性の液状食品へ付与することが可能となる。 Specifically, when added to liquid foods such as liquid food and milk, even if it is carried out under weak stirring conditions such as manual stirring, it will disperse well and will be eaten by people who have difficulty swallowing and chewing Even so, sufficient viscosity development can be imparted. Therefore, by using the thickening composition for liquid foods of the present invention for liquid foods, it can be applied to viscous liquid foods having the characteristics that the viscosity rises quickly and the equilibrium viscosity increases.
なお、本発明でいう液状食品は、例えば、水、牛乳、乳飲料、乳酸菌飲料、果汁入り清涼飲料、炭酸飲料、果汁飲料、菜汁飲料、茶飲料、スポーツ飲料、機能性飲料、ビタミン補給飲料、栄養補給バランス飲料、粉末飲料、赤ワイン等の果実酒、コンソメスープ、ポタージュスープ、クリームスープ、中華スープ等の各種スープ、味噌汁、清汁、シチュウ、カレー、グラタンなどのスープ類の液状の最終食品や、蛋白質・リン・カリウム調整食品、塩分調整食品、油脂調整食品、整腸作用食品、カルシウム・鉄・ビタミン強化食品、低アレルギー食品、天然食品流動食、人工濃厚流動食等の特殊食品や治療食の液状食品を例示することができる。これらに直接、本発明の液状食品用増粘組成物を添加して粘稠性の液状食品を調製することが可能である。 The liquid food referred to in the present invention is, for example, water, milk, milk drink, lactic acid bacteria drink, soft drink with fruit juice, carbonated drink, fruit juice drink, vegetable juice drink, tea drink, sports drink, functional drink, vitamin supplement drink Nutritional balanced drinks, powdered drinks, fruit wines such as red wine, consommé soup, potage soup, cream soup, Chinese soup and other soups, miso soup, fresh soup, stew, curry, gratin soup , Protein / phosphorus / potassium-adjusted foods, salt-adjusted foods, oil-and-fat-adjusted foods, intestinal foods, calcium / iron / vitamin-enriched foods, hypoallergenic foods, natural food liquid foods, artificial concentrated liquid foods The liquid food can be exemplified. It is possible to prepare a viscous liquid food by directly adding the thickening composition for liquid food of the present invention to these.
液状食品の中でも、本発明では蛋白含量や脂質含量、ミネラル含量の高い液状食品に好適に使用される。このような液状食品は、従来の増粘組成物では、粘稠性の液状食品の実用的な調製が困難であったものであり、このような液状食品に対して、本発明に係る増粘組成物の優れた特性が顕著に発揮される。 Among liquid foods, the present invention is suitably used for liquid foods with high protein content, lipid content, and mineral content. Such a liquid food has been difficult to practically prepare a viscous liquid food with a conventional thickening composition. The excellent properties of the composition are remarkably exhibited.
ここで、前記液状食品に例示された天然食品流動食は、普通流動食、ミキサー食、天然食品流動食等に分類され、主に経口的に栄養を補給する際に使用されるものである。例えば、普通流動食は、重湯、野菜スープ、牛乳、卵黄等を素材としたもので、主に経腸栄養法の開始時期に使用される比較的低エネルギーの流動食である。ミキサー食は、主食（お米）の３分粥、５分粥、７分粥、全粥と、必要に応じて副食（おかず）を混合してミキサーで処理したもので、一般の普通流動食よりエネルギーが高いものである。また、天然濃厚流動食は、天然食品を原料としたものから水分を減らし、単位重量当たりのエネルギーを高くした流動食である。 Here, the natural food liquid food exemplified as the liquid food is classified into a normal liquid food, a mixer food, a natural food liquid food, and the like, and is used mainly when orally supplementing nutrition. For example, ordinary liquid food is made of heavy water, vegetable soup, milk, egg yolk, etc., and is a relatively low energy liquid food mainly used at the start of enteral nutrition. Mixer food is a normal normal liquid food that is prepared by mixing 3 minutes, 5 minutes, 7 minutes, and whole meal of staple food (rice) and side dishes (side dishes) as needed. It has higher energy. A natural concentrated liquid food is a liquid food in which water is reduced from that using natural food as a raw material and energy per unit weight is increased.
さらに、前記液状食品に例示された人工濃厚流動食は、蛋白質の窒素源の違い（蛋白加水分解物、低分子ペプチド、アミノ酸等）により、「半消化態流動食」、「消化態流動食」とに分類されており、食品添加物等を利用して、必要な栄養素を適宜配合した流動食である。なお、「半消化態流動食」とは、窒素源として蛋白質並びに一部を蛋白加水分解物（ペプチド）やアミノ酸に置き換えたものを使用する流動食であり、『ある程度の』消化を必要とする流動食である。また、「消化態流動食」とは、窒素源が蛋白質を高度に加水分解した低分子ペプチド（ジペプチドや、トリペプチド）やアミノ酸だけで構成されている流動食である。 Furthermore, the artificial concentrated liquid food exemplified in the liquid food is “semi-digested liquid food”, “digested liquid food” depending on the difference in protein nitrogen source (protein hydrolyzate, low molecular weight peptide, amino acid, etc.). It is a liquid food that contains necessary nutrients as appropriate using food additives and the like. “Semi-digested liquid food” is a liquid food that uses protein and partly replaced with protein hydrolyzate (peptide) or amino acid as nitrogen source, and requires “some” digestion. It is a liquid food. The “digested liquid food” is a liquid food composed of only low molecular peptides (dipeptides and tripeptides) and amino acids obtained by highly hydrolyzing proteins with a nitrogen source.
本発明において、液状食品に混合する液状食品用増粘組成物の添加量は、液状食品における蛋白含量や脂質含量に応じて適宜設定することが可能であるが、具体的には０．５〜１０質量％が好ましく、特に１〜５質量％が好ましい。 In the present invention, the addition amount of the thickening composition for liquid food to be mixed with the liquid food can be appropriately set according to the protein content and lipid content in the liquid food, specifically 0.5 to 10 mass% is preferable, and 1-5 mass% is especially preferable.
本発明の液状食品用増粘組成物を添加した液状食品の粘度測定では、Ｂ型回転粘度計を用いて１２ｒｐｍでローターを回転させ、２分後の示度を読み、その値に対応する係数を乗じて得た値を、ｍＰａ・ｓで表す。 In measuring the viscosity of a liquid food to which the thickening composition for liquid food of the present invention is added, the rotor is rotated at 12 rpm using a B-type rotational viscometer, the reading after 2 minutes is read, and the coefficient corresponding to the value The value obtained by multiplying by is expressed in mPa · s.
[実施例]
次に実施例を示して本発明を更に詳細に説明するが、本発明は以下の実施例に限定されるものではない。
[Example]
EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.
（液状食品用増粘組成物の製造）
（実施例１）
水溶性高分子「ビストップＤ−４０２１」（『ビストップ』：登録商標、キサンタンガム含有製剤、三栄源エフ・エフ・アイ株式会社製）５７．５ｇ、「ビストップＤ−１９９４」（『ビストップ』：登録商標、カラギナン含有製剤、三栄源エフ・エフ・アイ株式会社製）４０ｇ、およびデキストリン３９０．５ｇの混合粉体物４８８ｇを流動層造粒機に投入し、クエン酸三ナトリウム１２ｇを水２３８ｇの水に溶解させたバインダー液（クエン酸三ナトリウム濃度４．８質量％に相当）を用いて、バインダー液の噴霧速度を約１０ｍＬ／分に設定して流動層造粒を行い、液状食品用増粘組成物を製造した。なお、粉粒体混合物におけるクエン酸三ナトリウムの含有量は、２．４質量％であった。
(Manufacture of thickening composition for liquid food)
Example 1
Water-soluble polymer “Bistop D-4021” (“Bistop”: registered trademark, xanthan gum-containing preparation, Saneigen FFI Co., Ltd.) 57.5 g, “Bistop D-1994” ]: 40 g of registered trademark, carrageenan-containing preparation, Saneigen FFI Co., Ltd.) and 488 g of mixed powder of 390.5 g of dextrin are charged into a fluidized bed granulator, and 12 g of trisodium citrate is added to water. Using a binder liquid (corresponding to a trisodium citrate concentration of 4.8% by mass) dissolved in 238 g of water, fluid bed granulation is performed by setting the spray rate of the binder liquid to about 10 mL / min. A thickening composition was prepared. In addition, content of trisodium citrate in a granular material mixture was 2.4 mass%.
製造した液状食品用増粘組成物の粒径および粒度分布はほぼ同じであり、５００μｍ以上が約３０％、５００〜２５０μｍが約５０％、２５０〜１５０μｍが約１３％、１５０〜１０６μｍが約４％、１０６〜７５μｍが約２％であった。また、乾燥減量は約６％であった。 The thickened composition for liquid food produced has substantially the same particle size and particle size distribution, about 500% or more is about 30%, 500 to 250 μm is about 50%, 250 to 150 μm is about 13%, and 150 to 106 μm is about 4 %, 106-75 μm was about 2%. The loss on drying was about 6%.
（比較例２）
水溶性高分子「ビストップＤ−４０２１」（『ビストップ』：登録商標、キサンタンガム含有製剤、三栄源エフ・エフ・アイ株式会社製）５７．５ｇ、「ビストップＤ−１９９４」（『ビストップ』：登録商標、カラギナン含有製剤、三栄源エフ・エフ・アイ株式会社製）４０ｇ、デキストリン３９０．５ｇ、およびクエン酸三ナトリウム１２ｇの混合粉体物５００ｇを流動層造粒機に投入し、水をバインダー液として使用して、バインダー液の噴霧速度を約１０ｍＬ／分に設定して流動層造粒を行い、液状食品用増粘組成物を製造した。なお、粉粒体混合物におけるクエン酸三ナトリウムの含有量は、２．４質量％であった。
( Comparative Example 2)
Water-soluble polymer “Bistop D-4021” (“Bistop”: registered trademark, xanthan gum-containing preparation, Saneigen FFI Co., Ltd.) 57.5 g, “Bistop D-1994” ]: Registered trademark, Carrageenan-containing preparation, Saneigen FFI Co., Ltd.) 40 g, dextrin 390.5 g, and trisodium citrate 12 g 500 g of mixed powder are put into a fluidized bed granulator and water Was used as a binder liquid, and the spray rate of the binder liquid was set to about 10 mL / min to perform fluidized bed granulation to produce a thickening composition for liquid foods. In addition, content of trisodium citrate in a granular material mixture was 2.4 mass%.
製造した液状食品用増粘組成物の粒径および粒度分布はほぼ同じであり、５００μｍ以上が約３０％、５００〜２５０μｍが約５０％、２５０〜１５０μｍが約１３％、１５０〜１０６μｍが約４％、１０６〜７５μｍが約２％であった。また、乾燥減量は約６％であった。 The thickened composition for liquid food produced has substantially the same particle size and particle size distribution, about 500% or more is about 30%, 500 to 250 μm is about 50%, 250 to 150 μm is about 13%, and 150 to 106 μm is about 4 %, 106-75 μm was about 2%. The loss on drying was about 6%.
（比較例１）
前記実施例１において、バインダー液中に含まれるクエン酸三ナトリウムをデキストリンに置換したこと以外は、すべて同様の方法（基剤も同様に、キサンタンガム、カラギナン、デキストリンを使用）で増粘組成物を調製した。製造した増粘組成物の粒径および粒度分布はほぼ同じであり、５００μｍ以上が約３０％、５００〜２５０μｍが約５０％、２５０〜１５０μｍが約１３％、１５０〜１０６μｍが約４％、１０６〜７５μｍが約２％であった。また、乾燥減量は約６％であった。
(Comparative Example 1)
In Example 1, except that trisodium citrate contained in the binder liquid was replaced with dextrin, the thickening composition was prepared in the same manner (the base was also xanthan gum, carrageenan, and dextrin). Prepared. The particle size and particle size distribution of the thickening composition produced were approximately the same, about 500% or more is about 30%, 500 to 250 μm is about 50%, 250 to 150 μm is about 13%, 150 to 106 μm is about 4%, 106 ˜75 μm was about 2%. The loss on drying was about 6%.
次に試験例を示して本発明を詳細に説明する。
［試験例１］
本発明の液状食品用増粘組成物を流動食へ添加した際の粘度の測定を行った。
Next, the present invention will be described in detail with reference to test examples.
[Test Example 1]
The viscosity at the time of adding the thickening composition for liquid foods of this invention to a liquid food was measured.
（１）試料の調製
実施例１で製造した液状食品用増粘組成物を試料１とした。また、比較例２で製造した液状食品用増粘組成物を試料２とした。さらに、比較例１で調製した増粘組成物を対照試料とした。
これら試料は、組成の異なる２つの流動食に添加して、その粘度発現を検討した。
(1) Preparation of Sample The liquid food thickening composition produced in Example 1 was used as Sample 1. Sample 2 was the liquid food thickening composition produced in Comparative Example 2. Furthermore, the thickening composition prepared in Comparative Example 1 was used as a control sample.
These samples were added to two liquid foods having different compositions, and the expression of the viscosity was examined.
（２）試験方法
流動食Ａ［「ＣＺ−Ｈｉ」（商品名）、株式会社クリニコ製、組成分析値：蛋白５．０ｇ／１００ｍＬ、脂質２．２ｇ／１００ｍＬ、炭水化物１６．７ｇ／１００ｍＬ］、１００ｍＬを３つのトールビーカーにそれぞれ秤り取り、２０℃に調温して、試料１、試料２、対照試料をそれぞれ２．７ｇずつ添加し、スパーテルで６０秒間攪拌（約４回転／秒）した後、粘度測定に供した。粘度の経時変化の測定は、室温で保持し、試料添加後１２０分まで、Ｂ型粘度計（東京計器社製）を用いて、回転数１２ｒｐｍの条件で測定した。
(2) Test method Liquid food A ["CZ-Hi" (trade name), manufactured by Clinico Co., Ltd., compositional analysis values: protein 5.0 g / 100 mL, lipid 2.2 g / 100 mL, carbohydrate 16.7 g / 100 mL], 100 mL was weighed in each of three tall beakers, adjusted to 20 ° C., 2.7 g each of sample 1, sample 2, and control sample were added, and stirred with a spatula for 60 seconds (about 4 revolutions / second). Then, it used for the viscosity measurement. The change with time in viscosity was measured at room temperature and was measured using a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) for 120 minutes after the sample was added under the condition of a rotational speed of 12 rpm.
流動食Ｂ［「ＭＡ−８」（商品名）、株式会社クリニコ社製、組成分析値：蛋白４．０ｇ／１００ｍＬ、脂質３．０ｇ／１００ｍＬ、炭水化物１４．７ｇ／１００ｍＬ］、１００ｍＬを３つのトールビーカーにそれぞれ秤り取り、２０℃に調温して、試料１、試料２、対照試料をそれぞれ３．２ｇずつ添加し、スパーテルで６０秒間攪拌（約４回転／秒）した後、粘度測定に供した。粘度の経時変化の測定は、室温で保持し、試料添加後１２０分まで、Ｂ型粘度計（東京計器社製）を用いて、回転数１２ｒｐｍの条件で測定した。 Liquid food B ["MA-8" (trade name), manufactured by Clinico Co., Ltd., compositional analysis values: protein 4.0 g / 100 mL, lipid 3.0 g / 100 mL, carbohydrate 14.7 g / 100 mL], three 100 mL Weigh each sample in a tall beaker, adjust the temperature to 20 ° C., add 3.2 g each of sample 1, sample 2, and control sample, stir with a spatula for 60 seconds (about 4 revolutions / second), and then measure the viscosity It was used for. The change with time in viscosity was measured at room temperature and was measured using a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) for 120 minutes after the sample was added under the condition of a rotational speed of 12 rpm.
（３）試験結果
本試験の結果を図１および図２に示す。図１は、流動食Ａにおける各試料添加後の粘度変化を測定したものである。また、図２は流動食Ｂにおける各試料添加後の粘度変化を測定したものである。
(3) Test result The result of this test is shown in FIG. 1 and FIG. FIG. 1 shows the change in viscosity of each liquid food A after the addition of each sample. FIG. 2 shows the change in viscosity of each liquid food B after the addition of each sample.
また、図１および図２において、試料添加後１５分の粘度、および試料添加後１５分の粘度に対する試料添加後５分の粘度の割合を検討した結果を、それぞれ表１（流動食Ａ）および表２（流動食Ｂ）に示す。 Moreover, in FIG. 1 and FIG. 2, the result of examining the ratio of the viscosity for 15 minutes after sample addition and the viscosity for 5 minutes after sample addition to the viscosity for 15 minutes after sample addition is shown in Table 1 (liquid food A) and It shows in Table 2 (liquid food B).
（流動食Ａの結果）
その結果、図１に示す流動食Ａにおいては、いずれの試料でも添加時にダマが生じず、良好に分散し、試料添加後１５分で粘度がほぼ平衡に達した。試料１（クエン酸三ナトリウムをバインダー液に添加して造粒した液状食品用増粘組成物）では、試料添加後１５分の粘度が、５，１３０ｍＰａ・ｓであり、十分な粘度を保持していた。また、試料添加後１５分の粘度に対する５分の粘度の割合は７２．７％であり、粘度の立ち上がりも良好であった。
(Results of liquid food A)
As a result, in the liquid food A shown in FIG. 1, any sample did not cause lumps when added, and was well dispersed, and the viscosity almost reached
図１の試料２（バインダー液に水を使用して造粒した液状食品用増粘組成物）においては、試料添加後１５分の粘度が４，５００ｍＰａ・ｓであり、十分な粘度を保持していた。また、試料添加後１５分に対する５分の粘度の割合は７０．８％であり、粘度の立ち上がりも良好であった。 In the sample 2 of FIG. 1 (a thickening composition for liquid foods granulated using water as the binder liquid), the viscosity for 15 minutes after the addition of the sample is 4,500 mPa · s, and the sufficient viscosity is maintained. It was. Moreover, the ratio of the viscosity for 5 minutes to 15 minutes after the sample addition was 70.8%, and the rise of the viscosity was also good.
これに対し、図１の対照試料（クエン酸三ナトリウムを使用せず、バインダー液にデキストリンを用いて造粒した増粘組成物）では、試料添加後１５分の粘度が３，３３０ｍＰａ・ｓとなり、十分な粘度は得られなかった。なお、試料添加後１５分に対する５分の粘度の割合は７２．１％となり、粘度の立ち上がりは十分であった。 In contrast, in the control sample of FIG. 1 (thickening composition granulated using dextrin in the binder liquid without using trisodium citrate), the viscosity for 15 minutes after the addition of the sample is 3,330 mPa · s. A sufficient viscosity was not obtained. The ratio of the viscosity for 5 minutes to 15 minutes after the addition of the sample was 72.1%, and the rise of the viscosity was sufficient.
各試料を添加した流動食Ａについて官能検査（硬さ、食塊形成性、付着性）を行った結果、試料１および試料２では、硬さ、食塊形成性、付着性のいずれも良好であり、飲み込みやすいものであったが、対照試料においては、粘度が４，０００ｍＰａ・ｓ未満であったために、食塊形成性に欠ける食感であった。 As a result of performing a sensory test (hardness, bolus formation, adhesion) on the liquid food A to which each sample was added, all of the hardness, bolus formation, and adhesion were good in Sample 1 and Sample 2. Although it was easy to swallow, in the control sample, the viscosity was less than 4,000 mPa · s.
（流動食Ｂの結果）
図２に示す流動食Ｂにおいては、いずれの試料でも添加時にダマが生じず、良好に分散し、試料添加後１５分で粘度がほぼ平衡に達した。試料１（クエン酸三ナトリウムをバインダー液に添加して造粒した液状食品用増粘組成物）では、試料添加後１５分の粘度が、５，１００ｍＰａ・ｓであり、十分な粘度を保持していた。また、試料添加後１５分の粘度に対する５分の粘度の割合は７７．６％であり、粘度の立ち上がりも良好であった。
(Results of liquid food B)
In the liquid food B shown in FIG. 2, any sample did not cause lumps when added, and was well dispersed, and the viscosity almost reached
図２の試料２（バインダー液に水を使用して造粒した液状食品用増粘組成物）においては、試料添加後１５分の粘度が４，５３０ｍＰａ・ｓであり、十分な粘度を保持していた。また、試料添加後１５分に対する５分の粘度の割合は５５．８％であり、粘度の立ち上がりもまずまずの結果であった。 In the sample 2 of FIG. 2 (a liquid food thickening composition granulated using water as the binder liquid), the viscosity for 15 minutes after the addition of the sample is 4,530 mPa · s, and the sufficient viscosity is maintained. It was. Further, the ratio of the viscosity of 5 minutes to 15 minutes after the addition of the sample was 55.8%, and the rise of the viscosity was also reasonable.
これに対し、図２の対照試料（クエン酸三ナトリウムを使用せず、バインダー液にデキストリンを用いて造粒した増粘組成物）では、試料添加後１５分の粘度が３，４８０ｍＰａ・ｓとなり、十分な粘度は得られなかった。なお、試料添加後１５分に対する５分の粘度の割合は６３．８％となり、粘度の立ち上がりは十分であった。 In contrast, in the control sample of FIG. 2 (thickening composition granulated using dextrin in the binder liquid without using trisodium citrate), the viscosity for 15 minutes after the addition of the sample was 3,480 mPa · s. A sufficient viscosity was not obtained. The ratio of the viscosity for 5 minutes to 15 minutes after the addition of the sample was 63.8%, and the rise of the viscosity was sufficient.
各試料を添加した流動食Ｂについて官能検査（硬さ、食塊形成性、付着性）を行った結果、試料１および試料２では、硬さ、食塊形成性、付着性のいずれも良好であり、飲み込みやすいものであったが、対照試料においては、粘度が４，０００ｍＰａ・ｓ未満であったために、食塊形成性に欠ける食感であった。 As a result of performing a sensory test (hardness, bolus formation, adhesion) on the liquid food B to which each sample was added, all of the hardness, bolus formation, and adhesion were good in Sample 1 and Sample 2. Although it was easy to swallow, in the control sample, the viscosity was less than 4,000 mPa · s.
（結果のまとめ）
以上により、流動食Ａ、Ｂいずれの場合も、キサンタンガムやカラギナンなどの水溶性高分子成分にクエン酸三ナトリウムを添加して製造した液状食品用増粘組成物を使用することで、流動食に添加後１５分で４，０００ｍＰａ・ｓ以上の最終粘度（平衡粘度）に達することが判明した。特に、バインダー液にクエン酸三ナトリウムを使用して造粒した液状食品用増粘組成物（試料１）では、粘度の立ち上がりが速くなることも明らかとなった。
さらに、クエン酸三ナトリウムを添加して製造した液状食品用増粘組成物は、油脂分、タンパク質分、及びミネラル分等を比較的多く含有するために比較的粘度が付きにくいとされる液状食品に添加した場合であっても、添加時にダマが生じずに良好に分散し、粘度の立ち上がりが速やかであると同時に、高い平衡粘度を示すために、添加量を少量として実用できるものであることが明らかになった。
(Summary of results)
As described above, in both cases of liquid foods A and B, by using a liquid food thickening composition prepared by adding trisodium citrate to water-soluble polymer components such as xanthan gum and carrageenan, It was found that a final viscosity (equilibrium viscosity) of 4,000 mPa · s or more was reached 15 minutes after the addition. In particular, it was also clarified that the viscosity rises rapidly in the thickened composition for liquid food (sample 1) granulated using trisodium citrate as the binder liquid.
Furthermore, the liquid food thickening composition produced by adding trisodium citrate contains a relatively large amount of oils, fats, proteins, minerals, and the like, so that the liquid food is considered to be relatively less viscous. Even if it is added to, it can be practically used with a small amount of addition in order to disperse well without adding lumps and to quickly start up the viscosity and to show a high equilibrium viscosity. Became clear.
Claims (7)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007164658A JP4881232B2 (en) | 2007-06-22 | 2007-06-22 | Liquid food thickening composition and method for producing liquid food thickening composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007164658A JP4881232B2 (en) | 2007-06-22 | 2007-06-22 | Liquid food thickening composition and method for producing liquid food thickening composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2009000055A JP2009000055A (en) | 2009-01-08 |
| JP4881232B2 true JP4881232B2 (en) | 2012-02-22 |
Family
ID=40317163
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2007164658A Active JP4881232B2 (en) | 2007-06-22 | 2007-06-22 | Liquid food thickening composition and method for producing liquid food thickening composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4881232B2 (en) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5693805B2 (en) * | 2007-09-04 | 2015-04-01 | 太陽化学株式会社 | Paste composition |
| JP5478231B2 (en) * | 2009-12-11 | 2014-04-23 | 日清オイリオグループ株式会社 | Thickener granulated product and method for producing the same |
| SG192260A1 (en) * | 2011-03-01 | 2013-09-30 | Nestec Sa | Extensional viscosity to promote safe swallowing of food boluses |
| JP5913933B2 (en) * | 2011-11-30 | 2016-05-11 | 日澱化學株式会社 | Thickening composition with improved dispersibility and metal salt-containing starch degradation product used therefor |
| JP5730376B2 (en) * | 2013-11-01 | 2015-06-10 | 松谷化学工業株式会社 | Thickening composition and method for producing the same |
| JP5689551B1 (en) * | 2014-03-12 | 2015-03-25 | ポッカサッポロフード＆ビバレッジ株式会社 | Method for producing granular soups containing starch |
| CN106470561B (en) * | 2014-07-04 | 2020-05-19 | 株式会社明治 | Diluent nutritional composition |
| JP2016041064A (en) * | 2014-08-18 | 2016-03-31 | 三栄源エフ・エフ・アイ株式会社 | Adhesive paste preparation for milk beverage |
| KR101728151B1 (en) | 2015-08-24 | 2017-04-20 | (주)영수식품 | Method for manufacturing traditional soybean paste using water-soluble dietary fiber and traditional soybean paste manufactured by the same |
| JP6254993B2 (en) * | 2015-11-13 | 2017-12-27 | 日澱化學株式会社 | Thickening composition with improved dispersibility and metal salt-containing starch degradation product used therefor |
| JP7068889B2 (en) * | 2018-03-30 | 2022-05-17 | 株式会社デリカシェフ | Gel-like composition |
| WO2020218467A1 (en) * | 2019-04-26 | 2020-10-29 | 森永乳業株式会社 | Thickening composition |
| JP7429801B2 (en) | 2020-10-02 | 2024-02-08 | 森永乳業株式会社 | Thickening composition |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000270792A (en) * | 1999-03-29 | 2000-10-03 | Japan Organo Co Ltd | Composition for thickening and gelation of food for aged people and production of food for aged |
| JP3795365B2 (en) * | 2001-09-28 | 2006-07-12 | 和光堂株式会社 | Medication supplements |
| JP4098278B2 (en) * | 2004-06-28 | 2008-06-11 | 三栄源エフ・エフ・アイ株式会社 | Method for preventing ramping of water-soluble polymer and its application |
| WO2007136083A1 (en) * | 2006-05-24 | 2007-11-29 | Meiji Dairies Corporation | Thickener for liquid foods and method of producing the same |
-
2007
- 2007-06-22 JP JP2007164658A patent/JP4881232B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JP2009000055A (en) | 2009-01-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4881232B2 (en) | Liquid food thickening composition and method for producing liquid food thickening composition | |
| JP5341601B2 (en) | Gelling agent for liquid food and method for producing gelled food | |
| JP4781208B2 (en) | Powder granulation method and easily dispersible and easily soluble granule composition | |
| JP2008220362A (en) | Gelling agent for person having mastication or swallowing difficulty | |
| ES2759021T3 (en) | Powder mix | |
| JP2000191553A (en) | Readily swallowable auxiliary composition and food composition and pharmaceutical composition using the same | |
| JP4044128B1 (en) | Thickener for protein-containing liquid composition | |
| CN103354720B (en) | Anti-regurgitation and/or anti-gastrooesophageal reflux composition, preparation and uses | |
| US20060286260A1 (en) | Quick dissolving agglomerated soluble fiber compositions and the process for making the same | |
| US20200029609A1 (en) | Method for producing preparation containing thickening polyssaccharide | |
| JP5192189B2 (en) | Method for preventing ramping of water-soluble polymer and granule composition in which ramping is prevented | |
| JP4675852B2 (en) | Thickener for liquid composition | |
| JP5721616B2 (en) | Method for producing gel food / beverage product composition and gelling agent | |
| JP2008301775A (en) | Masticating/swallowing auxiliary agent | |
| JP4616215B2 (en) | Thickener for protein-containing liquid composition | |
| TW201501653A (en) | Food containing barley powder | |
| JP6800861B2 (en) | Method for manufacturing thickening polysaccharide-containing preparation | |
| JP2007222857A (en) | Powdered granulation method and powdered easily soluble granule composition | |
| JP6267862B2 (en) | Jellied composition | |
| JP2018027070A (en) | Welan gum-containing edible composition | |
| JP2003245039A (en) | Gastro-esophageal reflux suppressing formula milk, and method for producing the same | |
| JP2003093017A (en) | Dietary supplement and method for producing the same | |
| JP2007068500A (en) | Thickening composition for liquid food | |
| JP2922504B1 (en) | Thickening composition for assisting swallowing and taking of water, food and medicine | |
| JP2008072997A (en) | Nutrient composition |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20100602 |
|
| RD02 | Notification of acceptance of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7422 Effective date: 20101224 |
|
| RD04 | Notification of resignation of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7424 Effective date: 20110105 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20110125 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20110822 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20110830 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20111012 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20111122 |
|
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20111202 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 4881232 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20141209 Year of fee payment: 3 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| S531 | Written request for registration of change of domicile |
Free format text: JAPANESE INTERMEDIATE CODE: R313531 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |