JP5608880B2 - High-nutrition jelly food for people with difficulty swallowing - Google Patents

Description

The present invention relates to a highly nutritious jelly food for dysphagic persons having a shape and texture suitable for eating dysphagic persons.

With the progress of aging and the like, the number of people with difficulty swallowing with difficulty in chewing foods and swallowing is increasing. Such a person with difficulty in swallowing may not be able to take a sufficient amount of nutrients because it is difficult to eat a normal meal sufficiently, and may impair health. Moreover, with a decrease in the chewing function and swallowing function, food may be clogged in the throat, or diseases such as pneumonia may be caused by aspiration.

For such people who have difficulty swallowing, various gel foods and liquid food gelling agents have been developed. The properties required for these include (1) moderate hardness that can be crushed by the soft palate, (2) moderate bolus forming ability, (3) difficulty in adhering to the oral cavity and pharynx, (4) Water retention (difficulty of water separation) and the like can be mentioned. In addition, from the viewpoint of improving nutritional status, improving QOL, and the like, it is desirable to have properties such as high nutritional value and excellent texture and taste. In order to impart these properties to the gel food, it is preferable that the liquid food to be gelled contains fats and oils.

Gel-like foods using gelling agents such as gelatin and agaric (agarose) have been known for a long time. These gelling agents can be gelled mainly in aqueous solutions, and it is very difficult to gel fats and oils using only these. As examples of gelled foods obtained by gelling a mixture of fat and water and gelling agents for liquid foods, Patent Document 1 discloses gelling agents (pectin, tamarind gum, agar etc.), foaming proteins, xanthan gum and One or more of tragacanth gums are emulsified and dispersed in an oily food (butter, cream, peanut butter, cacao mass, etc.) corresponding to 0.01% by weight or more and 10 to 75% by weight of fats and oils. A method for producing a gel food excellent in flavor and nutritional value is disclosed.
Patent Document 2 contains 1 to 80% by weight of fats and oils in order to improve the low-nutrient state of protein and energy, contains medium chain fatty acids in a proportion of 5 to 100% by weight of the total constituent fatty acids, Or a thick protein-energy undernutrition food is disclosed.

JP-A-56-113263 International Publication No. 02/94039 Pamphlet

However, the gel food described in Patent Document 1 is intended to improve flavor and facilitate emulsification and dispersion of foods containing a large amount of fats and oils, and it is not necessarily intended to facilitate eating by persons with difficulty in swallowing. Not. In addition, the food for improving protein / energy undernutrition described in Patent Document 2 is not necessarily taken into account for facilitating the intake of persons with difficulty swallowing, and has a gel-like or thick-like property. The preferred fat and oil content is 1 to 30% by weight (WO 02/94039 pamphlet, page 10, lines 11 to 14), and it is assumed that liquid food with a high fat content is gelled. Not.

In general, when gelling a liquid food with a high fat content, there is a risk that water separation will occur, and it may become mousse due to the mixing of bubbles with stirring, or it may have a solid fat state and the flavor and texture may be impaired. Yes, it is difficult to obtain a gel-like food suitable for ingestion of those with difficulty swallowing.

The present invention has been made in view of such circumstances, and has a shape suitable for eating by a person with difficulty in swallowing and a jelly-like texture, has a high nutritional value, and is difficult to cause problems such as water separation. The purpose is to provide highly nutritious jelly food.

The present invention that meets the above-mentioned object comprises the following component (a) water: 20 to 36% by weight
(B) Vegetable oil and fat: 50 to 74% by weight
(C) Sucrose fatty acid ester (emulsifier): 0.5 to 3.0% by weight
(D) Gelling agent containing one or more polysaccharides selected from the group consisting of locust bean gum, carrageenan, mannan, xanthan gum and guar gum : 0.5 to 1.5% by weight
(E) One or more selected from the group consisting of sweeteners, flavorings and nutritional supplements: a jelly-like food that is mixed and gelled so as not to foam the mixture containing the remainder,
The above problems are solved by providing a highly nutritious jelly food for persons with difficulty in swallowing, characterized in that the amount of heat per 100 g is 530 to 640 kcal.

By blending water and vegetable oils and fats in the above proportions, it is possible to generate a jelly-like texture suitable for eating by people with difficulty in swallowing, and a sufficient amount of energy can be consumed with a small amount of intake. A gel-like food that does not easily adhere to the oral cavity and pharynx can be provided because it is slippery. Moreover, by mix | blending sucrose fatty acid ester in the said ratio, an emulsified dispersion state can be improved and water separation can be prevented.

The highly nutritious jelly food for persons with difficulty in swallowing according to the present invention may have a plate-like shape having a width of 15 to 35 mm, a length of 80 to 150 mm, and a thickness of 1 to 10 mm.
By taking the shape as described above in advance, it is possible to further facilitate eating by persons with difficulty in swallowing.

The highly nutritious jelly food for persons with difficulty in swallowing according to the present invention having the shape as described above may be individually packaged.

In high nutrient jelly food dysphagia who according to the present invention, the gelling agent, locust bean gum, carrageenan, mannan, xanthan gum, including one or more polysaccharides selected from the group consisting of guar gum.

The gelling agent described above can be used for a liquid food containing a high proportion of fats and oils, and can be gelled with a small amount of use, and the properties of the resulting gelled food are suitable for consumption by persons with difficulty in swallowing. be able to.

According to the present invention, it is possible to provide a highly nutritious jelly food for a person with difficulty in swallowing that has a shape suitable for eating by a person with difficulty in swallowing and a jelly-like texture, has a high nutritional value, and is unlikely to cause problems such as water separation.

It is the photograph of the pharynx before swallowing of the nutritious jelly food observed by swallowing endoscopy. It is the photograph of the pharynx after swallowing of the high nutrition jelly food observed by swallowing endoscopy. It is an X-ray photograph of the pharynx and the esophagus at the time of swallowing the high nutrition jelly food image | photographed by the swallowing imaging method. It is an X-ray photograph of the pharynx and the esophagus at the time of swallowing the high nutrition jelly food image | photographed by the swallowing imaging method. It is an X-ray photograph of the pharynx and the esophagus at the time of swallowing the high nutrition jelly food image | photographed by the swallowing imaging method. It is an X-ray photograph of the pharynx and the esophagus at the time of swallowing the high nutrition jelly food image | photographed by the swallowing imaging method.

The highly nutritious jelly food for persons with difficulty in swallowing according to one embodiment of the present invention (hereinafter sometimes abbreviated as “highly nutritious jelly food”) has the following component (a) water: 20 to 36% by weight.
(B) Vegetable oil and fat: 50 to 74% by weight
(C) Sucrose fatty acid ester (emulsifier): 0.5 to 3.0% by weight
(D) Gelling agent containing one or more polysaccharides selected from the group consisting of locust bean gum, carrageenan, mannan, xanthan gum and guar gum : 0.5 to 1.5% by weight
(E) One or more selected from the group consisting of sweeteners, flavors and nutritional supplements: a jelly-like food that is mixed and gelled so as not to foam a mixture containing the remainder.

The amount of water contained in the composition is 20 to 36% by weight of the total composition. If the water content is less than 20% by weight of the composition, a stable emulsion cannot be obtained when mixed with vegetable oils and fats, and a highly nutritious jelly food having a jelly-like texture cannot be obtained. On the other hand, if the content of water exceeds 36% by weight of the composition, the content of vegetable oil becomes too low and the amount of heat per unit weight becomes insufficient.

As vegetable oils and fats, any vegetable oils such as soybean oil, cottonseed oil, olive oil, corn oil, sesame oil and safflower oil can be used, but those containing a lot of linoleic acid and α-linolenic acid which are essential fatty acids. preferable. As vegetable fats and oils, one kind of fats and oils may be used alone, or any two or more kinds may be mixed and used in an arbitrary ratio.

The amount of vegetable oil contained in the composition is 50 to 74% by weight of the whole composition. If the vegetable oil content exceeds 74% by weight of the composition, a stable emulsion cannot be obtained when mixed with water, and a highly nutritious jelly food having a jelly-like texture cannot be obtained. On the other hand, if the content of vegetable oil is less than 50% by weight of the composition, the content of vegetable oil becomes too low and the amount of heat per unit weight becomes insufficient.

As a sucrose fatty acid ester added to a composition as an emulsifier, arbitrary 1 type or multiple types of sucrose fatty acid ester used for foodstuffs and pharmaceutical manufacture can be used. The amount of sucrose fatty acid ester contained in the entire composition is appropriately adjusted according to the ratio of the content of water and vegetable oil, the type of vegetable oil used, etc. 3.0% by weight. When the content of sucrose fatty acid ester is less than 0.5% by weight of the whole composition, a stable emulsion cannot be obtained, and when the content of sucrose fatty acid ester exceeds 3.0% by weight of the whole composition There is a risk of problems such as bitterness.

As a gelling agent, the composition containing water, vegetable oil and emulsifier and an emulsifier is gelled in the proportions as described in the above (a) to (c), as long as a gel having a jelly-like texture can be formed. it can be used gelling agent but, locust bean gum, carrageenan, mannan, xanthan gum, and Nde contains one or more polysaccharides selected from the group consisting of guar gum. The content of the gelling agent is 0.5 to 1.5% by weight of the whole composition. When the gelling agent content is less than 0.5% by weight of the entire composition, a jelly-like texture cannot be formed, and when the gelling agent content exceeds 1.5% by weight of the entire composition, it is obtained. There is a risk that high-nutrition jelly foods will become too strong, making them unfit for consumption by those with difficulty swallowing.

The composition further includes one or more selected from the group consisting of sweeteners, flavors and nutritional supplements for the purpose of adjusting flavor and enhancing nutrition. Sweeteners include sugars such as butter sugar, sucrose and glucose fructose liquid sugar, and any sweetness such as artificial sweeteners such as saccharin, aspartame (registered trademark), acesulfame K (registered trademark), and sucralose (registered trademark). Fees can be used. As a flavoring agent (flavor), various natural and artificial flavoring agents used in the production of foods and pharmaceuticals can be appropriately used. As the nutritional supplement component, amino acids, fat-soluble and water-soluble vitamins, minerals (including trace essential elements such as zinc and copper in addition to calcium and iron) and the like can be used.

A mixture is obtained by mixing each of the above components (a) to (e) using a stirring or mixing means such as a propeller mixer so as not to foam. Although the order of addition of each component and the mixing method are not particularly limited, the mixture is prepared, for example, by a method including the following steps (1) to (3). (1) Dissolve the gelling agent in heated water, (2) Add emulsifier while stirring the aqueous gelling agent solution, (3) Add the warm vegetable oil and fat while stirring the resulting aqueous solution and emulsify Of the resulting mixture. Sweeteners, flavors, and nutritional supplements are added either during steps (1) and (2), between steps (2) and (3), and after step (3). These components (e) may be added all at once, or may be added separately for each component. In addition, it is necessary to perform the process of obtaining a mixture at the high temperature (for example, 60 degreeC or more, Preferably it is 70 degreeC or more, More preferably, it is 80 degreeC or more) more than gelation temperature. In addition, in order to prevent the oxidation of vegetable fats and oils, preparation of a mixture may be performed, for example in nitrogen atmosphere.

The obtained liquid mixture is filled in a mold under heating conditions, sterilized as necessary, and then cooled and gelled to obtain a highly nutritious jelly food having a jelly-like texture. .

The highly nutritious jelly food obtained in this manner is molded so as to have a plate-like (stick-like) shape having a width of 15 to 35 mm, a length of 80 to 150 mm, and a thickness of 1 to 10 mm, for example. When a person with difficulty swallowing ingests a jelly having a chevron shape in which a cup or the like is scooped up with a spoon, it is difficult to swallow, and it tends to remain in the mouth and pharynx by breaking into small pieces. For this reason, there is a risk of suffocation or aspiration. In general, when a food such as jelly is shaped like a plate (slice) having a smooth surface, the pharynx passes smoothly and is easy to swallow, reducing the risk of aspiration and suffocation. However, it is difficult to cut out the jelly filled in the cup or the like with a spoon or the like to make the jelly piece having the shape as described above, and the cut ends are inevitably generated.

Therefore, by pre-molding the high-nutrition jelly food into a plate-like or slice-like shape as described above that is easy to swallow through the pharynx, sufficient laryngeal elevation cannot be obtained. Can also pass through the pharynx. Furthermore, coupled with the smoothness caused by containing a large amount of vegetable oils and fats, the risk of causing dysphagia as described above can be greatly reduced. In addition, by taking the shape of a plate or stick as described above, it is possible to individually wrap only the amount consumed at one time, or because it becomes easy to cut with a spoon etc. It can be made into the food for persons with difficulty in swallowing which is excellent in handling and hygiene in the field such as medical care and nursing care.

The highly nutritious jelly food contains a large amount of vegetable oil and fat, so the calorie per unit weight is large, and the calorie of 530 to 640 kcal per 100 g. Therefore, a sufficient amount of energy can be consumed with a small amount of food. Moreover, although it has a high vegetable oil content, it has a jelly-like texture and can be eaten comfortably without being oily. Furthermore, since a high-nutrition jelly food does not contain protein as an essential component, it is easy to prevent a protein that may cause aspiration pneumonia.

Evaluation of swallowing kinetics of a highly nutritious jelly food can be performed using any known method. Specific examples thereof include swallowing endoscopy (VE), swallowing imaging (VF), and swallowing. Examples include muscle electromyography (EMG) and cervical auscultation. For comparison, the same measurement may be performed on the swallowing training meal, and the obtained results may be compared.

Example 1: Production of high-nutrition jelly food 0.68 parts by weight of a gelling agent mainly composed of locust bean gum, carrageenan, mannan and xanthan gum was added to 33.23 parts by weight of water, and a propeller was placed in a 95 ° C bath. Using a mold stirrer (1300 rpm), the mixture was stirred for 45 minutes so as not to be bubbled to prepare an aqueous gelling agent solution. While stirring the gelling agent aqueous solution, 1.0 part by weight of a sucrose fatty acid ester emulsifier was added and stirred for 2 minutes. Next, 3.0 parts by weight of granulated sugar, 0.11 part by weight of acesulfame K and 0.1 part by weight of sodium L-glutamate were added, and then 0.1 part by weight of sodium citrate was added. To the mixture thus obtained, 61.0 parts by weight of white soybean oil heated to 75 ° C. is poured little by little to emulsify. To the emulsified mixture, a 1: 1 aqueous solution of citric acid-malic acid is added little by little to adjust the pH to about 3.8. After adding a small amount of zinc gluconate and copper gluconate, 0.5 parts by weight of yogurt flavor And stirred for about 5 minutes. The mixture (jelly liquid) thus obtained was filled into a mold (20 mm × 137 mm × 10 mm) heated to 85 ° C., and cooled to be gelled.

Comparative Example 1
The same operation as in Example 1 was performed except that a commercially available agar-based gelling agent was used instead of the gelling agent described above, and an attempt was made to produce a jelly food. Not expressed.

Comparative Example 2
Except for stirring with a whip mixer, the same operation as in Example 1 was performed to try to produce a jelly food, but it became mousse, and no jelly-like texture was developed.

Example 2: Examination of swallowing dynamics of high-nutrition jelly food by swallowing endoscopy Examination of swallowing dysfunction subject to swallowing food II from initiating meal (after confirming that jelly can be ingested, informed consent Was obtained by swallowing only a stick-like high-nutrition jelly food produced in Example 1 in a length direction with a spoon and swallowing it, and the pharynx was observed endoscopically. 1 and 2 show photographs of the pharynx before and after swallowing, respectively. As is apparent from FIG. 2, adhesion of residues to the pharynx, epiglottis, piriform fossa, esophageal entrance, etc. was not observed.

Example 3: Examination of swallowing dynamics of high-nutrition jelly food by swallowing imaging method Persons with difficulty swallowing who were subjects of swallowing meal II from the start meal (informed consent was obtained after confirming that jelly can be ingested) In addition, the stick-like high-nutrition jelly food produced in Example 1 was divided into three equal parts in the length direction with a spoon, and the one that was covered with barium sulfate was swallowed. I took a picture. The results are shown in FIGS. In the figure, the position of the highly nutritious jelly food sprinkled with barium sulfate is indicated by an arrow. As is clear from these figures, the high-nutrition jelly food smoothly passed through the pharynx and esophagus, and adhesion of the high-nutrition jelly food to the pharyngeal valley and pharynx was not observed.

Example 4: From an electromyogram test and a neck auscultation test start meal to a swallowing difficult person who was a subject of swallowing meal II (after confirming that jelly can be ingested, informed consent was obtained). In addition, the stick-like highly nutritious jelly food produced in Example 1 was divided into three equal parts in the length direction with a spoon, and the swallow was swallowed only, and the surface electromyogram was measured at that time, and the electron brought into contact with the neck Measurement of swallowing sound and frequency analysis were performed with a stethoscope. In addition, the same measurement was performed on two types of commercially available swallow training jelly as a control, and the results were compared. As a result, the highly nutritive jelly food produced in Example 1 showed no significant difference from the control.

Claims (3)

The following component (a) water: 20 to 36% by weight
(B) Vegetable oil and fat: 50 to 74% by weight
(C) Sucrose fatty acid ester (emulsifier): 0.5 to 3.0% by weight
(D) Gelling agent containing one or more polysaccharides selected from the group consisting of locust bean gum, carrageenan, mannan, xanthan gum and guar gum : 0.5 to 1.5% by weight
(E) One or more selected from the group consisting of sweeteners, flavors and nutritional supplements: swallowing characterized in that it is a jelly-like food that is mixed and gelled so as not to foam the mixture containing the remainder Highly nutritious jelly food for people with difficulty. 2. The highly nutritious jelly food for persons with difficulty in swallowing according to claim 1, having a plate-like shape having a width of 15 to 35 mm, a length of 80 to 150 mm, and a thickness of 1 to 10 mm. The highly nutritious jelly food for persons with difficulty in swallowing according to claim 2, which is individually packaged.