JP6410415B2 - Paste composition - Google Patents

Description

  The present invention is mainly used by general consumers when the stirring ability is insufficient, such as a powder dissolving machine, a propeller for stirring, etc., or when a solvent for dispersing such as alcohol cannot be used. The present invention relates to a paste composition for foods and beverages (thickness-adjusted food) for those who have difficulty chewing or swallowing.

  Locust bean gum, tara gum, guar gum, guar gum enzymatic degradation product, gelatin, tamarind seed gum, cassia gum, agar, modified starch, etc. are used for gelling purposes such as jelly, pudding, mousse, etc. Widely used in processed foods for thickening purposes and stabilizing purposes such as ice cream.

  In order to use the paste effectively, it is first necessary to be completely hydrated, and gelation and viscosity are manifested only after complete hydration. When the paste is used by factories or general consumers with insufficient stirring ability, such as a powder dissolver and a propeller for stirring, etc., only the surface of the paste is dissolved and the inside is in a powder state The so-called “dama” state is likely to remain, and the paste that has become damp is inadequately hydrated and tends to fail to perform its function.

As a technology to disperse / dissolve normal glue in water, disperse / dissolve paste in ethanol and then disperse / dissolve in water and other target materials, and stir using a stirring / dissolving device such as a disper. By doing so, a method of dissolving without becoming lumpy is known. This is an industrially used method, which requires a certain level of equipment and skill, and is difficult to implement in an environment where there is no home equipment.
In addition, as a technique for dispersing the paste in water, a technique in which the paste is mixed with a dispersant such as dextrin (for example, see Patent Document 1), or a mixture of a water-soluble polysaccharide and an emulsifier in the paste. A technique for granulating a solution as a binder to improve dispersibility (see, for example, Patent Document 2) has also been announced. In these techniques, it is necessary to add a large amount of dextrin to the paste, and even if it is granulated, depending on the charging method, lumps are generated and it cannot always be easily dissolved.

In addition, a technique for improving solubility by mixing sodium citrate with gellan gum (for example, see Patent Document 3) has also been announced. This is only a technique for improving the solubility of gellan gum, and has no effect of improving the dispersibility of gellan gum. In addition, a technique for improving dispersibility by binding a metal salt to the powder surface of xanthan gum (see, for example, Patent Document 4) has also been announced. This patent is based on the effect of xanthan gum having reactivity with many kinds of salts, and has the same effect on gellan gum, sodium alginate, carrageenan, farseleran and pectin, which are also reactive with salts. It is known.
However, these conventional technologies are not technologies that satisfy both improvements in dispersibility and solubility, such as the fact that applicable pastes are limited or that a large amount of a dispersing agent needs to be blended, and the reactivity with salts is used. The technology was not sufficient because it could not be used actively for foods and drinks for the sick and elderly with restricted salt intake.

Japanese Patent Laid-Open No. 10-108633 Japanese Patent No. 3186737 JP-A-9-187232 Japanese Patent No. 3930897

  The present invention relates to a paste composition for use in facilities where powder dissolvers, stirring propellers and the like, manufacturing factories where a solvent for dispersing alcohol or the like cannot be used, and especially for those who have difficulty in chewing or swallowing, which are mainly used by general consumers It is an object of the present invention to develop a paste composition that can be easily dispersed and used even in (thinness-adjusted food) and can be dispersed well even if the amount of the dispersant is small.

  As a result of diligent efforts to solve the above problems, the inventors of the present invention modified the surface of the paste by coating the surface of the paste with an emulsifier or an emulsifier and a metal salt, thereby significantly improving the dispersibility in water. In addition, the present inventors have found that the dispersed paste composition is surely dissolved and expresses the performance of the paste.

That is, the present invention relates to the following.
[1] A paste composition for foods and drinks for persons with difficulty in chewing / swallowing, comprising an emulsifier or a paste coated with an emulsifier and a metal salt.
[2] The emulsifier is at least one selected from the group consisting of polyglycerin fatty acid ester, glycerin fatty acid ester, organic acid monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and enzymatically decomposed lecithin [1] ] The paste composition of description.
[3] The paste composition according to the above [1] or [2], wherein the metal salt is potassium chloride.
[4] The paste composition according to any one of [1] to [3], wherein the paste is xanthan gum and / or sodium carboxymethyl cellulose.
[5] The paste composition according to any one of the above [1] to [4], wherein the coating method is to spray an emulsifier or a solution of an emulsifier and a metal salt onto the paste or the paste and the excipient. .
[6] The paste composition according to any one of [1] to [5], wherein the emulsifier is 0.01 to 0.5 parts by weight with respect to 100 parts by weight of the paste.
[7] The paste composition according to any one of the above [1] to [6], wherein the specific volume of the emulsifier or the paste coated with the emulsifier and the metal salt is 2.2 ml / g or less.
[8] The paste composition according to any one of [1] to [7], wherein the excipient is at least one selected from the group consisting of dextrin, starch and saccharide.
[9] When 1 part by weight of paste is added to 99 parts by weight of ion-exchanged water at 20 ° C. without using a mechanical stirrer such as a disperser, it is dispersed and dissolved without becoming lumpy, and 5 minutes after the addition The paste composition according to any one of [1] to [8], which reaches 90% or more of the peak viscosity.
[10] A food or drink comprising the paste composition according to any one of [1] to [9].
[11] A method for preparing a food, comprising adding and mixing the paste composition according to any one of [1] to [9] to a food or drink.

  Because it can provide a paste composition with excellent dispersibility and solubility, it does not have an agitation / dissolution device and cannot provide strong agitation. As an auxiliary composition, elderly patients and caregivers can easily prepare foods for persons with difficulty in chewing / swallowing.

In the present invention, emulsifiers, pastes, metal salts and excipients approved for food additives are used.
The emulsifier used in the present invention is not particularly limited, and examples thereof include polyglycerin fatty acid ester, glycerin fatty acid ester, organic acid monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and enzymatically decomposed lecithin. Preferably, polyglycerol fatty acid ester is mentioned, More preferably, diglycerol fatty acid ester or hexaglycerol fatty acid ester is mentioned, More preferably, the diglycerol fatty acid ester or hexaglycerol fatty acid ester whose fatty acid is a stearic acid is mentioned.
The glycerin fatty acid ester in the present invention is an ester of glycerin and a fatty acid, and uses a distilled monoglyceride having a monoester content of 90% or more by molecular distillation, a reactive monoglyceride having a monoester content of 40 to 50% by reaction purification, and a distilled monoglyceride. In order to make it easy, about 20% of fats and oils are included.
The organic acid monoglyceride in the present invention is a monoglyceride hydroxyl group obtained by further esterifying an organic acid, and examples of the organic acid include citric acid, succinic acid, acetic acid, diacetyltartaric acid, and lactic acid.

  The polyglycerol of the polyglycerol fatty acid ester in the present invention refers to a substance having a hydroxyl group and an ether in the molecule with a glycerol skeleton obtained by dehydration condensation of glycerol as a basic unit. Examples of commonly used polyglycerin include diglycerin, triglycerin, tetraglycerin, pentaglycerin, hexaglycerin, decaglycerin and the like.

The fatty acid of the polyglycerin fatty acid ester is not particularly limited. For example, the fatty acid has 8 to 22 carbon atoms, and is a saturated or unsaturated linear fatty acid or a single or mixed fatty acid such as a hydroxy body, preferably It is a saturated fatty acid having 12 to 18 carbon atoms.
The degree of esterification of the polyglycerin fatty acid ester is not particularly limited, but is preferably a monoester content of 50% or more, and more preferably 70% or more. These polyglycerin fatty acid esters can be obtained by subjecting polyglycerin and fatty acid to a heat esterification reaction in the presence of an inert gas and purifying by distillation in some cases, but are not limited to this method.

The sucrose fatty acid ester in the present invention is obtained by esterifying a fatty acid with a hydroxyl group of sucrose, and various sucrose esters can be obtained from hydrophilic to hydrophobic depending on the reaction molar ratio of sucrose and fatty acid.
The sorbitan fatty acid ester in the present invention is an ester of sorbitan and fatty acid produced by intramolecular dehydration of sorbit, and many types of sorbitan fatty acid esters can be obtained depending on the type of fatty acid and the reaction molar ratio of sorbitan and fatty acid.
The propylene glycol fatty acid ester in the present invention is an ester of propylene glycol and a fatty acid. Propylene glycol has two hydroxyl groups, and a monoester and a diester are obtained. They are classified into molecular distilled products having a monoester content of 90% or more by molecular distillation and reaction products having a monoester content of about 70%.

  The enzyme-decomposable lecithin in the present invention is obtained by enzymatically degrading plant lecithin or egg yolk lecithin after adjusting the pH with water or an alkaline aqueous solution, or obtained by extracting it with ethanol, isopropyl alcohol or acetone. The main components are lysolecithin and phosphatidic acid.

  Although it does not specifically limit regarding the metal salt used for this invention, A potassium salt, calcium salt, sodium salt, magnesium salt, etc. are mentioned, Preferably potassium salt, More preferably, potassium chloride is mentioned.

The paste used in the present invention is not particularly limited, but xanthan gum, guar gum, locust bean gum, tara gum, guar gum enzymatic degradation product, gelatin, tamarind seed gum, cassia gum, agar, modified starch, deacylated gellan gum , Native gellan gum, psyllium gum, tragacanth gum, karaya gum, gum arabic, macrohomopsis gum, lambzan gum, alginic acid, alginates (sodium, potassium, calcium, ammonium), propylene glycol alginate, Agrobacterium succinoglycan, gati gum, Carrageenan, fur celerane, pectin, curdlan, microcrystalline cellulose, fermented cellulose, microfibrous cellulose, methylcellulose, ethylcellulose, Ruboxymethylcellulose sodium, carboxymethylcellulose calcium, hydroxypropylcellulose, hydroxypropylmethylcellulose, hydroxymethylpropylcellulose, soy polysaccharide, pullulan, natto gum, glucomannan, etc., preferably xanthan gum, guar gum, locust bean gum, guar gum Enzymatic degradation products, modified starch, deacylated gellan gum, native gellan gum, sodium carboxymethylcellulose and glucomannan are preferred, and xanthan gum and sodium carboxymethylcellulose are more preferred.
The xanthan gum in the present invention is a natural gum that is made by pulverizing glucose and the like by a microorganism Xanthomonas campestris and purifying the polysaccharide accumulated outside the cell body into a powder.
The locust bean gum in the present invention is a polysaccharide mainly composed of mannose and galactose obtained from the seeds of carob trees which are perennial evergreen trees of legumes.
The tara gum in the present invention is a polysaccharide mainly composed of galactomannan obtained from cod seeds.

The guar gum in the present invention is a polysaccharide mainly composed of galactomannan obtained from guar seeds.
The guar gum enzyme degradation product in the present invention is a polysaccharide obtained by degrading guar gum with an enzyme and is a polysaccharide mainly composed of galactomannan.
The gelatin in the present invention is an animal protein obtained by purifying and hydrolyzing collagen contained in animal bones and skins.
The tamarind seed gum in the present invention is a xyloglucan polysaccharide composed of glucose, xylose and galactose, which is obtained from tamarind seeds and contains polysaccharides as a main component.

The cassia gum in the present invention is mainly composed of a polysaccharide obtained by pulverizing the seeds of Ebisu Samodoki.
The agar in the present invention is a polysaccharide present in red algae such as amanita, gonogori.
The processed starch in the present invention is a polysaccharide obtained by subjecting natural starch to physical and chemical treatment.
The deacylated gellan gum and native gellan gum in the present invention are linear acidic polysaccharides obtained by separation from a culture solution of gram-negative bacteria (Pseudomonas elodea) using corn syrup as a substrate.

The psyllium seed gum in the present invention is obtained by pulverizing the seed coat of the plant of the family Pteragoceae blond psyllium (Plantago ovata FORSK.), Or by extracting this with water to obtain an acidic polysaccharide and a neutral polysaccharide. It is a mixture.
The tragacanth gum in the present invention is mainly composed of a polysaccharide obtained by drying the secretion of leguminous tragacanth (Astragalus gummifer LABILL.).

The karaya gum in the present invention is mainly composed of a polysaccharide obtained by drying a secreted solution of a trunk branch of the scallop family Karaya (Sterculia urens ROXB.) Or the cynomolgus family Asteraceae A.P.DeCandole. It is.
The gum arabic in the present invention is obtained by drying the secretion of leguminous gum arabic (Acacia senegal WILLDENOW) or other genus plants, or the main component is a polysaccharide obtained by desalting this. It is.
The macrohomopsis gum in the present invention is a neutral homopolysaccharide obtained by separation from a culture solution of incomplete fungi (Macrophomosis).

The rhamsan gum in the present invention is mainly composed of a polysaccharide obtained by separation from a culture solution of gram-negative bacteria (Alcaligenes (ATCC 31961)).
The alginic acid in the present invention is a high molecular weight polysaccharide obtained by extraction from brown algae (Phaeophyceae) with water or an alkaline aqueous solution and purification, and two types of uronic acids, mannuronic acid and guluronic acid, are combined in a linear form. Has the structure.

  Alginates (sodium, potassium, calcium, ammonium) in the present invention are polymerized uronic acids, which are polymerized polysaccharides obtained by extraction from brown algae (Phaeophyceae) in the same manner as alginic acid and purification with water or alkaline aqueous solution. It is a salt in which sodium ion, potassium ion, calcium ion and ammonium ion are bonded to the carboxyl group in the molecule.

The alginic acid propylene glycol ester in the present invention is obtained by esterifying the carboxyl group of alginic acid with propylene oxide.
The Agrobacterium succinoglycan in the present invention is a polysaccharide mainly composed of succinoglycan obtained by separation from a culture solution of bacteria (Agrobacterium tumefaciences).
The gati gum according to the present invention is mainly composed of a polysaccharide obtained by drying the stem secretion of Anogesus latifolia WALL.

  The carrageenan in the present invention is a polysaccharide extracted from galactose and anhydrogalactose, which is obtained by extracting a red algal plant from the genus Suginori, Tsunomata, Iridya, Myrhinaceae, and other seaweeds with water. The main component is a calcium, potassium, sodium, ammonium or magnesium salt of the sulfate ester.

The far cerulean in the present invention is mainly composed of a polysaccharide obtained by extraction with water or an alkaline aqueous solution from the whole algae of Furcellaria fastigiata HUD.
The pectin in the present invention refers to a red crustaceae sugar icon (Beta vulgaris LINNE var. Rapa DUMORTIER), Asteraceae sunflower (Helianthus annuus LINNE), Citrus sinensis citrus fruit C. From lime (Citrus aurantifolia SINGLE), citrus lemon (Citrus limon BURM.f) or rose apple (Malus pumilla MILLER), obtained from water or an acidic aqueous solution, or an alkaline aqueous solution or enzyme It was obtained from the one decomposed by

The curdlan in the present invention is a polysaccharide produced by a microorganism (Agrobacterium biovar1 or Alcaligenes faecalis), and is a β-1,3-glucan in which glucose is linearly bound to β-glucoside at the 1,3-positions.
The microcrystalline cellulose in the present invention is mainly composed of crystalline cellulose obtained from pulp.

The fermented cellulose in the present invention is a linear polysaccharide produced by the subspecies xylinum of Acetobacter acetici.
The fine fibrous cellulose in the present invention is mainly composed of cellulose obtained by making pulp or cotton into fine fibers.
The methyl cellulose in the present invention is a kind of water-soluble cellulose ether obtained by reacting cellulose with methyl chloride or dimethyl sulfate in the presence of an alkali catalyst.
The carboxymethylcellulose sodium and carboxymethylcellulose calcium in the present invention are salts in which a part of the hydroxyl group of cellulose is substituted with a carboxymethyl group, and are sodium ions and calcium ions, respectively.

The hydroxypropyl methylcellulose in the present invention is a mixed ether of cellulose methyl and hydroxypropyl.
The hydroxypropyl cellulose in the present invention is a hydroxypropyl ether of cellulose.
The hydroxymethylpropyl cellulose in the present invention is a nonionic water-soluble cellulose ether having a methoxyl group of 19 to 30% by mass and a hydroxypropoxyl group of 4 to 12% by mass.
The soybean polysaccharide in the present invention is a water-soluble polysaccharide obtained from the cotyledon part of soybean.

The pullulan in the present invention is a water-soluble neutral polysaccharide obtained by separation from a culture solution of black yeast (Aureo basidium pullulans (DEBARY) ARN.).
The natto bacillus in the present invention is mainly composed of polyglutamic acid obtained by separation from a culture solution of Bacillus subtilis.

  Glucomannan in the present invention is obtained by drying, pulverizing, and washing with water-containing ethanol after drying the rhizome of Amonphophalus Konjac, or by extracting it with water. It consists of a polysaccharide composed of mannose.

The method of coating the emulsifier or emulsifier and metal salt in the present invention is not particularly limited, but the method of adhering and drying by wetting the paste and the emulsifier, or the emulsifier and the metal salt, Alternatively, the surface of the paste particles can be coated with the emulsifier, or the emulsifier and the metal salt by a method of spraying and drying an emulsifier and a metal salt-containing solution on the paste, for example, a rotary dropping granulator, a flow Examples thereof include a method of coating with a known apparatus such as a layer granulator, a rolling granulator, an agitation granulator, or an extrusion granulator. Among them, it is preferable to spray the emulsifier or the emulsifier and the metal salt-containing solution on the paste and simultaneously fluidly dry the paste so that the emulsifier or the emulsifier and the metal salt can be uniformly attached to the paste.
The method of fluid drying is not particularly limited, but it is desirable that the aqueous solution or the low boiling point solvent solution containing 0.1 to 1% by weight of an emulsifier or 1 to 30% by weight of a metal salt is sprayed and then fluidly dried. The coating amount of the emulsifier and the metal salt is preferably 0.01 parts by weight or more and 0.5 parts by weight or less for the emulsifier and 1 part by weight or more and 10 parts by weight or less for the metal salt with respect to 100 parts by weight of the paste. . If the coating amount of the emulsifier exceeds 0.5 parts by weight with respect to 100 parts by weight of the paste, the solubility of the paste in water may deteriorate and the desired viscosity or strength may not be obtained, or the flavor may be affected. This is not preferable. If it is less than 0.01 part by weight, the coating amount of the emulsifier is small, the dispersibility is lowered, and the effect of improving the dispersibility of the paste in water is not preferable. If the coating amount of the metal salt exceeds 10 parts by weight with respect to 100 parts by weight of the paste, it is not preferable because the viscosity development property when the paste is dissolved in water is lowered. If the amount is less than 1 part by weight, the coating amount of the metal salt is small, the dispersibility is lowered, and the effect of improving the dispersibility of the paste in water is not preferable.

The specific volume of the paste composition after the emulsifier and metal salt coating step in the present invention is preferably 2.5 ml / g or less, more preferably 2.2 ml / g or less. The specific volume is determined by filling a paste of a paste composition into a fixed volume container and measuring the weight of the filled paste composition. If the specific volume of the paste composition becomes larger than necessary, the amount of emulsifier and metal salt required for coating increases and the size of the paste increases, so that it takes time to dissolve in water and the desired viscosity and strength are rapidly increased. May not be obtained or may affect the flavor.
In addition, if there is a large difference in the specific volume of the obtained paste composition and powders of excipients, foods, etc., a uniform mixture cannot be obtained when powder mixture is used in advance, Variations may occur and the desired viscosity and strength may not be obtained. Further, after adding one or more excipients selected from dextrin, starch and saccharides to the paste composition of the present invention, mixing or granulating, or adding an excipient to the paste, an emulsifier, or Emulsifier and metal salt coating can be performed. The ratio of the excipient added to the paste composition in the present invention is not particularly limited, but the excipient is preferably 20 to 400 parts by weight with respect to 100 parts by weight of the paste.
Such excipients are not particularly limited, but dextrins such as dextrin, amylodextrin, erythrodextrin, acrodextrin, maltodextrin, cyclodextrin, corn, waxy corn, potato, sweet potato, wheat, rice , Starch derived from glutinous rice, tapioca, sago palm, etc., and processed starch subjected to physical or chemical treatment (acid-degraded starch, oxidized starch, pregelatinized starch, krafted starch, carboxymethyl group, hydroxyalkyl group were introduced. Etherified starch, esterified starch introduced with acetyl groups, cross-linked starch in which polyfunctional groups are bonded between two or more hydroxyl groups of starch, emulsifiable starch, wet heat / dried starch, etc.) starch, sucrose, Examples include fructose, glucose, maltose, saccharified starch, reduced starch syrup, and sugars such as trehalose. Mashiku dextrin can be mentioned, more preferably include dextrin DE = 3 to 30.

In the paste composition of the present invention, so-called “dama” that is usually generated when the paste is dissolved in water or a food or drink containing water is remarkably suppressed. In order to use the paste effectively, it is necessary to first completely hydrate, and the desired viscosity and strength are expressed by complete hydration. Only the surface of the paste dissolves, and the inside remains in a powder state. The so-called lumpy paste is incompletely hydrated and tends to be unable to perform its function. Moreover, rapid viscosity provision (speed of viscosity expression) is mentioned as a requirement calculated | required by glue, especially a thickener. The faster the paste hydration rate, the quicker the desired viscosity can be imparted to the target food or drink.
When the paste is hydrated, the speed at which the viscosity is developed tends to increase as the particle size of the paste decreases, and to decrease as the particle size increases. However, since the paste with fine particle size has a large surface area, only the surface of the powder is easily hydrated, and in order to suppress the occurrence of lumps, the stirring strength is increased using a stirring / dissolving device such as a disper. Strict stirring conditions such as lengthening the time have been required. The paste composition of the present invention is compatible with the contradictory properties of suppression of lumps and speed of viscosity development, and can be used even under weak stirring conditions such as manual stirring, such as 10 rotations / second or less, and is generally consumed. It can be used in an environment where there is no agitation equipment such as a home. In particular, an elderly patient or a caregiver can easily prepare a food for persons with difficulty in chewing / swallowing as an auxiliary composition for those having difficulty in chewing / swallowing.

The peak viscosity in the present invention is a numerical value of viscosity generated when a paste, particularly a thickener, is dispersed and dissolved in an ideal state. Specifically, when a certain amount of glue is dispersed and dissolved in a certain amount of water, the viscosity tends to increase with the lapse of time immediately after the glue is added to water. It was not recognized after the lapse of time, and the viscosity at that time was defined as the peak viscosity.
For example, in the case of xanthan gum used as a thickener in the paste, when 1 g of xanthan gum is dissolved in 99 g of water at 20 ° C., the viscosity gradually increases after dissolution and stabilizes after 30 minutes of dissolution. Therefore, in the present application, the viscosity after 30 minutes of dissolution is referred to as peak viscosity. Compared with the paste composition not coated with an emulsifier, the required time to reach 90% or more of the peak viscosity is within 5 minutes in the product of the present invention, and it takes 10 minutes or more to reach 90% or more of the peak viscosity. Then, the working time when the consumer actually prepares a food or drink thickened by hand stirring is greatly shortened, and it becomes possible to realize the fact that the viscosity is quickly developed after the start of the dissolving work.

  If the paste composition of the present invention contains an emulsifier or a paste coated with an emulsifier and a metal salt, other thickening materials and / or metal salts can be used in combination. Although not particularly limited, as the thickening material, for example, at least one selected from guar gum, locust bean gum, carrageenan, tamarind seed gum, karaya gum, carboxymethyl cellulose salts, alginates, tara gum, guar gum enzyme degradation product, and modified starch A method of powder-mixing the above into a paste composition, a method of powder-mixing at least one selected from potassium salts, calcium salts, sodium salts, and magnesium salts as salts into the paste composition, It can be prepared by a method of spraying and drying a solution containing a thickening material and / or a salt on the material composition.

  Examples of foods and drinks to which the paste composition of the present invention is added include, for example, water, milk, milk drinks, lactic acid bacteria drinks, soft drinks with fruit juice, carbonated drinks, fruit drinks, vegetable juice drinks, tea drinks, sports drinks, and functional drinks. , Vitamin supplements, nutritional balanced beverages, powdered beverages, sake, shochu, whiskey, cocktails, red wines, consomme soup, potage soup, cream soup, Chinese soup, miso soup, stew, curry, gratin soup, Liquid final foods such as cooked rice foods such as rice cake can be mentioned, and these can be added directly and dispersed and mixed with relatively weak stirring such as hand stirring to give desired viscosity and strength.

  Furthermore, the paste composition of this invention can also be added at the time of manufacture of food-drinks. The food or drink is not particularly limited as long as it contains the paste composition of the present invention, and the content thereof is not particularly limited. The food and drink can be produced by appropriately adding the paste composition of the present invention by a production method known to those skilled in the art.

  For example, frozen confectionery such as ice cream, ice milk, lacto ice, sorbet, ice confectionery, puddings such as custard pudding, milk pudding and pudding with fruit juice, desserts such as jelly, bavaroa and yogurt, gums such as chewing gum and bubble gum In addition to coated chocolates such as marble chocolate, chocolates such as strawberry chocolate, blueberry chocolate and melon chocolate, etc. with added flavor, soft candy (including caramel, nougat, gummy candy, marshmallow, etc.), caramel such as toffee , Sweets such as soft biscuits and soft cookies, dressings such as separate dressing and non-oil dressing, sauces such as ketchup, sauce and sauce, strawberry jas , Blueberry Jam, Marmalade, Apple Jam, Apricot Jam, Preservabu Jam, Syrup Pickled Cherry, Apricot, Apple, Strawberry, etc. Processing Fruit, Ham, Sausage, Baked Pork, etc., Fish Ham, Fish Meat Sausage , Fish paste, salmon, bamboo rings, hampen, fried Satsuma, Date roll, whale bacon etc. Examples include prepared vegetables.

In addition to these general foods and drinks, protein / phosphorus / potassium-adjusted foods, salt-adjusted foods, oils and fats-adjusted foods, intestinal action foods, calcium / iron / vitamin-enriched foods, hypoallergenic foods, concentrated liquid foods, mixers Special foods such as foods and chopped foods and therapeutic foods can be mentioned.
The food and drink containing the paste composition of the present invention includes various calcium, vitamins, iron, minerals, micronutrients such as dietary fiber, powdered miso, powdered sauce, powdered bonito, skim milk powder, powder potage, etc. Add any of the following powder seasonings, dried wakame or dried vegetable powder or small pieces, small solids such as finely crushed fish meat or meat product pieces, food flavors such as fruit flavors, milk flavors, etc. Also good. These optional raw materials may be distributed after the food / beverage products containing the paste composition are once manufactured, or may be distributed to the paste composition before processing.

The paste composition of the present invention is particularly useful as a thickening agent (thinning-adjusted food) for people with difficulty in chewing / swallowing, which imparts thickness to foods and drinks when eating by those who have difficulty chewing / swallowing. Foods and drinks that are thickened for consumption by those who have difficulty chewing or swallowing are prepared by adding a thickener (thickness-adjusting food) while stirring food and drinks such as water and tea using a spoon at the nursing care site. Therefore, it is desired that no lumps occur even under weak stirring conditions such as manual stirring, and if the lumps that are generated remain, it may cause aspiration. In addition, when the desired viscosity is slow to develop, the stirring time becomes longer, or the thickener added more than necessary, the burden on the caregiver increases, or it is prepared in a state that deviates greatly from the desired viscosity. There is also the possibility of eating food and drink. On the other hand, the paste composition of the present invention is excellent in the suppression effect of lumps that occur during weak stirring conditions such as manual stirring, and also has a fast viscosity expression, and can impart a desired thickening with a small amount of addition, Furthermore, it is possible to significantly reduce the amount of excipients in the thickener (thickness-adjusted food) compared to conventional products, so it is easy to make foods that are thickened for consumption by those who have difficulty chewing or swallowing. Can be prepared.
EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated concretely, this invention is not limited to these.

Example 1
A binder solution was prepared by stirring and dispersing 0.25 g of diglycerin monostearate (manufactured by Taiyo Chemical Co., Ltd.) in 50 g of ion-exchanged water at 70 ° C. 500 g of xanthan gum (manufactured by Taiyo Kagaku Co., Ltd.) was adjusted to a fluid state, and after spraying 50.25 g of a diglycerin monostearate solution, it was dried to obtain 490 g of a paste composition (present product 1). The specific volume of the product 1 of the present invention was 1.8 ml / g.

Example 2
In Example 1, 485 g of a paste composition (present invention product 2) was obtained in the same manner as in Example 1 except that diglyceryl monostearate was changed to pentaglyceryl monostearate (manufactured by Taiyo Kagaku Co., Ltd.). . The specific volume of the product 2 of the present invention was 1.8 ml / g.

Example 3
In Example 1, 485 g of a paste composition (Invention product 3) was obtained in the same manner as in Example 1 except that diglycerol monostearate was changed to pentaglycerol monooleate (manufactured by Taiyo Kagaku Co., Ltd.). . The specific volume of the product 3 of the present invention was 1.8 ml / g.

Example 4
In Example 1, 485 g of a paste composition (present product 4) was obtained in the same manner as in Example 1 except that diglyceryl monostearate was changed to glyceryl monostearate monostearate (manufactured by Taiyo Kagaku Co., Ltd.). It was. The specific volume of the product 4 of the present invention was 1.8 ml / g.

Example 5
In Example 1, 485 g of the paste composition (Invention product 5) was performed in the same manner as in Example 1 except that diglyceryl monostearate was changed to self-emulsifying mono-diglyceride stearate (manufactured by Taiyo Kagaku Co., Ltd.). Got. The specific volume of the product 5 of the present invention was 1.8 ml / g.

Example 6
A binder solution was prepared by stirring and dispersing 0.05 g of diglyceryl monostearate (manufactured by Taiyo Chemical Co., Ltd.) in 50 g of ion-exchanged water at 70 ° C. 500 g of xanthan gum (manufactured by Taiyo Kagaku Co., Ltd.) was adjusted to a fluid state, sprayed with 50.05 g of a diglycerin monostearate solution, and then dried to obtain 485 g of a paste composition (present product 6). The specific volume of the product 6 of the present invention was 1.8 ml / g.

Example 7
A binder solution was prepared by stirring and dispersing 0.5 g of diglycerin monostearate (manufactured by Taiyo Chemical Co., Ltd.) in 100 g of ion-exchanged water at 70 ° C. 500 g of xanthan gum (manufactured by Taiyo Kagaku Co., Ltd.) was adjusted to a fluid state, and after spraying 100.5 g of a diglycerin monostearate solution, it was dried to obtain 485 g of a paste composition (present product 7). The specific volume of the product 7 of the present invention was 1.8 ml / g.

Example 8
A binder solution was prepared by stirring and dispersing 2.5 g of diglycerin monostearate (manufactured by Taiyo Kagaku Co., Ltd.) in 200 g of ion-exchanged water at 70 ° C. 500 g of xanthan gum (manufactured by Taiyo Kagaku Co., Ltd.) was adjusted to a fluid state, sprayed with 202.5 g of diglycerin monostearate solution, and dried to obtain 480 g of a paste composition (Product 8 of the present invention). The specific volume of the product 8 of the present invention was 2.0 ml / g.

Example 9
A binder solution was prepared by stirring and dispersing 5 g of diglyceryl monostearate (manufactured by Taiyo Chemical Co., Ltd.) in 200 g of ion-exchanged water at 70 ° C. 500 g of xanthan gum (manufactured by Taiyo Kagaku Co., Ltd.) was adjusted to a fluid state, and after spraying 205 g of a monostearate diglycerin solution, it was dried to obtain 480 g of a paste composition (present product 9). The specific volume of the product 9 of the present invention was 2.2 ml / g.

Example 10
In Example 1, 485 g of a paste composition (present invention product 10) was obtained in the same manner as in Example 1 except that xanthan gum was changed to sodium carboxymethylcellulose (manufactured by Taiyo Kagaku Co., Ltd.). The specific volume of the product 10 of the present invention was 1.7 ml / g.

Comparative Example 1
In Example 1, 480 g of a paste composition (Comparative product 1) was obtained in the same manner as in Example 1 except that diglyceryl monostearate was not dissolved in ion-exchanged water and was added to the powder part. The specific volume of Comparative Product 1 was 1.8 ml / g.

Comparative Example 2
In Example 1, 480 g of a paste composition (Comparative product 2) was obtained in the same manner as in Example 1 except that diglyceryl monostearate was not dissolved in ion-exchanged water and was mixed in the powder part. The specific volume of Comparative Product 2 was 3.0 ml / g.
Table 1 shows a blending table of the paste compositions of the inventive products 1 to 10 and the comparative products 1 and 2.

Test example 1
Using a low-speed disperser (manufactured by special machine processing industry), stirring 1 g of the paste composition of the present invention products 1 to 10 and comparative products 1 and 2 at 600 r / min against 99 g of ion-exchanged water at 20 ° C. The mixture was charged at a stroke and stirring was continued for 30 seconds.
Visually observe the solution immediately after stirring to evaluate dispersibility, 5 points to disperse without lumps, 4 points for small lumps, 3 points for large lumps, 3 points Evaluation was made with 2 points for lumps and 1 point for large lumps that were not dispersed.
Then, after standing still, the viscosity at the time of 2 minutes, 5 minutes, 10 minutes, and 30 minutes elapsed was measured with a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd .: rotational speed 12 r / min, 30 seconds later, No. 3 rotor). The measurement result was expressed as 100% of the viscosity arrival rate as “measurement result ÷ viscosity after 30 minutes × 100” with the viscosity measurement result after 30 minutes as 100%. The measurement results are shown in Table 2.
Also, the speed of viscosity development reaches 90% or more of the peak viscosity at 5 points: 2 minutes, 4 points: reaches 90% or more of the peak viscosity at 5 minutes, 3 points: 90% of the peak viscosity at 10 minutes Two points were reached: 90% of the peak viscosity was not reached even after 10 minutes had passed. One point: The peak viscosity was clearly low and the viscosity was not expressed. The evaluation results of dispersibility and viscosity development are shown in Table 3.

As is apparent from Tables 2 and 3, the products 1 to 8 and 10 of the present invention have excellent dispersibility, are uniformly dispersed with little occurrence of lumps, and the viscosity expression rate is 90% or more of the peak viscosity by 5 minutes. A quick viscosity development was achieved.
Compared with this, Comparative products 1 and 2 were not surface-modified and poor in dispersibility, resulting in a large amount of lumps and a slow onset of viscosity.

Example 11
A binder solution was prepared by stirring and dispersing 0.25 g of diglyceryl monostearate (manufactured by Taiyo Chemical Co., Ltd.) and 25 g of potassium chloride (manufactured by Goto Chemical Co., Ltd.) in 100 g of ion-exchanged water at 70 ° C. 500 g of xanthan gum (manufactured by Taiyo Kagaku Co., Ltd.) was adjusted to a fluid state, and 125.25 g of the binder solution was sprayed and dried to obtain 510 g of a paste composition (Invention product 11). The specific volume of the product 11 of the present invention was 2.1 ml / g.

Example 12
In Example 11, 510 g of a paste composition (Invention product 12) was obtained in the same manner as in Example 11 except that diglyceryl monostearate was changed to pentaglyceryl monostearate (manufactured by Taiyo Kagaku Co., Ltd.). . The specific volume of the product 12 of the present invention was 2.0 ml / g.

Example 13
In Example 11, 510 g of a paste composition (Invention product 13) was obtained in the same manner as in Example 11 except that diglycerol monostearate was changed to pentaglycerol monooleate (manufactured by Taiyo Kagaku Co., Ltd.). . The specific volume of the product 13 of the present invention was 2.1 ml / g.

Example 14
In Example 11, 505 g of a paste composition (present product 14) was obtained in the same manner as in Example 11 except that diglyceryl monostearate was changed to glyceryl monostearate monostearate (manufactured by Taiyo Kagaku Co., Ltd.). It was. The specific volume of the product 14 of the present invention was 2.1 ml / g.

Example 15
In Example 11, the paste composition (Invention product 15) 510 g was carried out in the same manner as in Example 11 except that diglyceryl monostearate was changed to self-emulsifying mono-diglyceride stearate (Taiyo Kagaku Co., Ltd.). Got. The specific volume of the product 15 of the present invention was 2.0 ml / g.

Example 16
A binder solution was prepared by stirring and dispersing 0.25 g of diglyceryl monostearate (manufactured by Taiyo Kagaku Co., Ltd.) and 5 g of potassium chloride (manufactured by Goto Chemical Co., Ltd.) in 100 g of ion-exchanged water at 70 ° C. 500 g of xanthan gum (manufactured by Taiyo Kagaku Co., Ltd.) was adjusted to a fluid state, sprayed with 105.25 g of a binder solution, and then dried to obtain 490 g of a paste composition (Invention product 16). The specific volume of the product 16 of the present invention was 1.8 ml / g.

Example 17
A binder solution was prepared by stirring and dispersing 0.25 g of diglycerin monostearate (manufactured by Taiyo Chemical Co., Ltd.) and 50 g of potassium chloride (manufactured by Goto Chemical Co., Ltd.) in 200 g of ion-exchanged water at 70 ° C. 500 g of xanthan gum (manufactured by Taiyo Kagaku Co., Ltd.) was adjusted to a fluid state, sprayed with 250.25 g of a binder solution, and then dried to obtain 530 g of a paste composition (present product 17). The specific volume of the product 17 of the present invention was 2.2 ml / g.

Example 18
In 200 g of ion-exchanged water at 70 ° C., 0.25 g of diglyceryl monostearate (manufactured by Taiyo Chemical Co., Ltd.), 25 g of potassium chloride (manufactured by Goto Chemical Co., Ltd.) and 0.5 g of xanthan gum (manufactured by Taiyo Chemical Co., Ltd.) are dispersed. A binder solution was prepared. 500 g of xanthan gum (manufactured by Taiyo Kagaku Co., Ltd.) was adjusted to a fluid state, sprayed with 225.75 g of binder solution, and then dried to obtain 500 g of a paste composition (present product 18). The specific volume of the product 18 of the present invention was 3.2 ml / g.

Comparative Example 3
In Example 11, 495 g of a paste composition (Comparative product 3) was obtained in the same manner as in Example 11 except that diglyceryl monostearate and potassium chloride were not dissolved in ion-exchanged water and were mixed in the powder part. The specific volume of Comparative Product 3 was 2.1 ml / g.
Table 4 shows a composition table of the paste compositions of the present invention products 10 to 18 and the comparative product 3.

Test example 2
Using a low-speed disperser (manufactured by special machine processing industry), 1 g of the paste composition of the present invention products 11 to 18 and comparative product 3 is stirred at 600 r / min for 99 g of ion-exchanged water at 20 ° C. Stirring was continued for 30 seconds. Visually observe the solution immediately after stirring to evaluate dispersibility, 5 points to disperse without lumps, 4 points for small lumps, 3 points for large lumps, 3 points Evaluation was made with 2 points for lumps and 1 point for large lumps that were not dispersed.
Then, after standing still, the viscosity at the time of 2 minutes, 5 minutes, 10 minutes, and 30 minutes elapsed was measured with a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd .: rotational speed 12 r / min, 30 seconds later, No. 3 rotor). The measurement result was expressed as 100% of the viscosity arrival rate as “measurement result ÷ viscosity after 30 minutes × 100” with the viscosity measurement result after 30 minutes as 100%. Table 5 shows the measurement results.
Also, the speed of viscosity development reaches 90% or more of the peak viscosity at 5 points: 2 minutes, 4 points: reaches 90% or more of the peak viscosity at 5 minutes, 3 points: 90% of the peak viscosity at 10 minutes Two points were reached: 90% of the peak viscosity was not reached even after 10 minutes had passed. One point: The peak viscosity was clearly low and the viscosity was not expressed. Table 6 shows the evaluation results of dispersibility and viscosity development.

As is clear from Tables 6 and 7, the products 11 to 17 of the present invention have excellent dispersibility, are uniformly dispersed with little occurrence of lumps, and the viscosity expression rate reaches 90% or more of the peak viscosity by 5 minutes, Fast viscosity development was realized. It was confirmed that the dispersibility was further improved by coating the paste with an emulsifier and a metal salt.
Compared with this, the comparative product 3 was not surface-modified and was inferior in dispersibility, resulting in a large amount of lumps and a slow viscosity development rate.

Example 19
30 g of the paste composition prepared in Example 1 and 70 g of dextrin (DE = 12) were mixed to obtain 100 g of a paste composition (present product 19).

Example 20
150 g of the paste composition prepared in Example 1 and 350 g of dextrin (DE = 12) were adjusted to a fluid state, sprayed with 50 g of hot water at 70 ° C., and then dried to obtain 480 g of the paste composition (present product 20). Obtained.

Example 21
A binder solution was prepared by stirring and dispersing 0.25 g of diglycerin monostearate (manufactured by Taiyo Chemical Co., Ltd.) in 50 g of ion-exchanged water at 70 ° C. 500 g of sodium carboxymethyl cellulose (manufactured by Taiyo Kagaku Co., Ltd.) was adjusted to a fluid state, sprayed with 50.25 g of a monostearate diglycerin solution at 70 ° C., and then dried to obtain 490 g of paste composition A. The specific volume of the paste composition A was 1.6 ml / g.
150 g of the paste composition A and 350 g of dextrin (DE = 12) were adjusted to a fluid state, sprayed with 50 g of hot water at 70 ° C. and then dried to obtain 480 g of a paste composition (present product 21).

Comparative Example 4
30 g of the paste composition prepared in Comparative Example 1 and 70 g of dextrin (DE = 12) were mixed to obtain 100 g of a paste composition (Comparative Product 4).

Comparative Example 5
150 g of the paste composition prepared in Comparative Example 1 and 350 g of dextrin (DE = 12) were adjusted to a fluid state, sprayed with 50 g of hot water at 70 ° C. and then dried to obtain 480 g of a paste composition (Comparative product 5). It was.

Comparative Example 6
In Example 21, 480 g of a paste composition (Comparative product 6) was obtained in the same manner as in Example 21 except that diglyceryl monostearate was not dissolved in ion-exchanged water and was mixed in the powder part.
Table 7 shows a blending table of the paste compositions of the inventive products 19 to 21 and the comparative products 4 to 6.

Test example 3
To 99 g of ion-exchanged water at 20 ° C., 1 g of the paste composition of the present invention products 19 to 21 and comparative products 4 to 6 is charged at a stretch and allowed to stand for 2 seconds, and then manually stirred for 10 seconds using a spatula. (3 rotations / second), the state of the solution after stirring was observed. Visually observe the solution immediately after stirring to evaluate dispersibility, 5 points to disperse without lumps, 4 points for small lumps, 3 points for large lumps, 3 points Evaluation was made with 2 points for lumps and 1 point for large lumps that were not dispersed.
Then, after standing still, the viscosity at the time of 2 minutes, 5 minutes, 10 minutes, and 30 minutes elapsed was measured with a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd .: rotational speed 12 r / min, 30 seconds later, No. 3 rotor). The measurement result was expressed as 100% of the viscosity arrival rate as “measurement result ÷ viscosity after 30 minutes × 100” with the viscosity measurement result after 30 minutes as 100%. Table 8 shows the measurement results.
Also, the speed of viscosity development reaches 90% or more of the peak viscosity at 5 points: 2 minutes, 4 points: reaches 90% or more of the peak viscosity at 5 minutes, 3 points: 90% of the peak viscosity at 10 minutes Two points were reached: 90% of the peak viscosity was not reached even after 10 minutes had passed. One point: The peak viscosity was clearly low and the viscosity was not expressed. Table 9 shows the evaluation results of dispersibility and viscosity development.

As is apparent from Tables 8 and 9, the inventive products 19 to 21 have excellent dispersibility, are uniformly dispersed with little occurrence of lumps, and the viscosity expression rate reaches 90% or more of the peak viscosity by 5 minutes, Fast viscosity development was realized.
In comparison, Comparative products 4 to 6 were not surface-modified and poor in dispersibility, resulting in a large amount of lumps.
By coating the surface of the paste with an emulsifier, the surface of the paste is modified and the dispersibility in water is remarkably improved, and the dispersed paste composition is surely dissolved. In the process, the effect of improving the viscosity expression is not seen.

Example 22
31.515 g of the paste composition prepared in Example 11 and 68.485 g of dextrin (DE = 12) were mixed to obtain 100 g of a paste composition (Invention product 22).

Example 23
157.575 g of the paste composition prepared in Example 11 and 342.425 g of dextrin (DE = 12) were adjusted to a fluid state, sprayed with 50 g of hot water at 70 ° C., and dried to obtain a paste composition (product of the present invention). 23) 480 g was obtained.

Example 24
A binder solution was prepared by stirring and dispersing 32.5 g of guar gum enzyme degradation product (manufactured by Taiyo Chemical Co., Ltd.) in 100 g of ion-exchanged water at 70 ° C. 367.675 g of the paste composition prepared in Example 11 and 99.825 g of dextrin (DE = 12) were adjusted to a fluid state, sprayed with 132.5 g of a binder solution at 70 ° C., and then dried to form a paste composition ( Inventive product 24) 480 g was obtained.

Example 25
A binder solution was prepared by stirring and dispersing 0.25 g of diglycerin monostearate (manufactured by Taiyo Kagaku Co., Ltd.) and 25 g of potassium chloride in 100 g of ion-exchanged water at 70 ° C. 500 g of xanthan gum (manufactured by Taiyo Kagaku Co., Ltd.) and 142.6 g of dextrin (DE = 12) were adjusted to a fluid state, sprayed with 125.25 g of a binder solution at 70 ° C., and then dried to obtain 630 g of a paste composition B. . The specific volume of the paste composition B was 2.1 ml / g.
A binder solution was prepared by stirring and dispersing 32.5 g of guar gum enzyme degradation product (manufactured by Taiyo Chemical Co., Ltd.) in 100 g of ion-exchanged water at 70 ° C. 467.5 g of the paste composition B was adjusted to a fluid state, and 132.5 g of a binder solution at 70 ° C. was sprayed and then dried to obtain 480 g of a paste composition (Invention product 25).

Example 26
A binder solution was prepared by stirring and dispersing 32.5 g of guar gum enzyme degradation product (manufactured by Taiyo Chemical Co., Ltd.) in 100 g of ion-exchanged water at 70 ° C. 350.175 g of the paste composition prepared in Example 1 and 117.325 g of dextrin (DE = 12) were adjusted to a fluid state, sprayed with 132.5 g of a binder solution at 70 ° C., and then dried to form a paste composition ( Inventive product 26) 485 g was obtained.

Example 27
A binder solution was prepared by stirring and dispersing 10 g of potassium chloride (manufactured by Goto Chemical Co., Ltd.) and 40 g of guar gum enzyme degradation product (manufactured by Taiyo Chemical Co., Ltd.) in 100 g of ion-exchanged water at 70 ° C. 367.675 g of the paste composition prepared in Example 1 and 99.825 g of dextrin (DE = 12) were adjusted to a fluid state, sprayed with 150 g of a binder solution at 70 ° C., and then dried to form a paste composition (the present invention). Product 27) 490 g was obtained.

Comparative Example 7
31.515 g of the paste composition prepared in Comparative Example 3 and 68.485 g of dextrin (DE = 12) were mixed to obtain 100 g of a paste composition (Comparative Product 7).

Comparative Example 8
157.575 g of the paste composition prepared in Comparative Example 3 and 342.425 g of dextrin (DE = 12) were adjusted to a fluid state, sprayed with 50 g of hot water at 70 ° C., and then dried to form a paste composition (Comparative product 8 480 g was obtained.

Comparative Example 9
A binder solution was prepared by stirring and dispersing 25 g of potassium chloride (manufactured by Goto Chemical Co., Ltd.) in 100 g of ion-exchanged water at 70 ° C. 500 g of xanthan gum (manufactured by Taiyo Kagaku Co., Ltd.) was adjusted to a fluid state, and after spraying 150 g of a binder solution at 70 ° C., it was dried to obtain 515 g of a paste composition C. The specific volume of the paste composition C was 2.2 ml / g.
A binder solution was prepared by stirring and dispersing 32.5 g of guar gum enzyme degradation product (manufactured by Taiyo Chemical Co., Ltd.) in 100 g of ion-exchanged water at 70 ° C. 367.5 g of paste composition C and 100 g of dextrin (DE = 12) are adjusted to a fluid state, sprayed with 132.5 g of a binder solution at 70 ° C., and then dried to obtain 490 g of paste composition (Comparative product 9). It was.
Table 10 shows a blending table of the paste compositions of the inventive products 22 to 27 and the comparative products 7 to 9.

Test example 4
To 99 g of ion-exchanged water at 20 ° C., 1 g of the paste composition of the present invention product 22 to 27 and comparative product 7 to 9 is charged at a stretch and allowed to stand for 2 seconds, and then stirred manually for 10 seconds using a spatula. (3 rotations / second), the state of the solution after stirring was observed. Visually observe the solution immediately after stirring to evaluate dispersibility, 5 points to disperse without lumps, 4 points for small lumps, 3 points for large lumps, 3 points Evaluation was made with 2 points for lumps and 1 point for large lumps that were not dispersed.
Then, after standing still, the viscosity at the time of 2 minutes, 5 minutes, 10 minutes, and 30 minutes elapsed was measured with a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd .: rotational speed 12 r / min, 30 seconds later, No. 3 rotor). The measurement result was expressed as 100% of the viscosity arrival rate as “measurement result ÷ viscosity after 30 minutes × 100” with the viscosity measurement result after 30 minutes as 100%. Table 11 shows the measurement results.
Also, the speed of viscosity development reaches 90% or more of the peak viscosity at 5 points: 2 minutes, 4 points: reaches 90% or more of the peak viscosity at 5 minutes, 3 points: 90% of the peak viscosity at 10 minutes Two points were reached: 90% of the peak viscosity was not reached even after 10 minutes had passed. One point: The peak viscosity was clearly low and the viscosity was not expressed. Table 12 shows the evaluation results of dispersibility and viscosity development.

As is apparent from Tables 11 and 12, the products 22 to 25 of the present invention in which the paste is coated with an emulsifier and a metal salt have excellent dispersibility even in a prescription system having a much higher amount of paste, and generation of lumps. It was uniformly dispersed and the viscosity expression rate reached 90% or more of the peak viscosity after 2 minutes, and a rapid viscosity expression was realized. In the product of the present invention 26, which is a prescription system in which a large amount of paste coated only with an emulsifier is blended, the dispersibility is slightly inferior and the viscosity developing speed is also somewhat inferior. The product 27 of the present invention, which was used without using potassium chloride for coating the paste, was suppressed to a good level and was dispersed almost uniformly, and the viscosity expression rate reached 90% or more of the peak viscosity after 5 minutes. Good viscosity expression was realized.
In comparison, Comparative Examples 7 and 8 were not surface-modified and had poor dispersibility, resulting in a large amount of lumps. Comparative product 9 in which the surface of the paste was modified only with potassium chloride also did not have good dispersibility in a prescription system with much higher paste content, and a large amount of lumps was generated.
By covering the surface of the paste with an emulsifier and a metal salt, the dispersibility in water can be remarkably improved, especially in a formulation system with a particularly high amount of paste, and the dispersed paste composition can be surely dissolved. The result was confirmed.

  According to the present invention, since a paste composition having excellent dispersibility and solubility can be provided, the workability of a manufacturing plant which does not have a stirrer / dissolver and cannot provide strong stirrer, As an auxiliary composition for people with difficulty in swallowing, elderly patients and caregivers can easily prepare foods for people with difficulty in mastication and swallowing, and the industrial contribution is very high.

Claims (7)

  A paste composition comprising a paste coated with an emulsifier and a metal salt, wherein the emulsifier is selected from diglycerin monostearate and self-emulsifying stearin mono-diglyceride, the metal salt is potassium chloride, It contains 0.01 to 0.5 parts by weight of an emulsifier with respect to 100 parts by weight of the paste, 1 to 10 parts by weight of potassium chloride with respect to 100 parts by weight of the paste, and the coating structure contains the emulsifier and the metal salt in water. A paste composition for foods and drinks for persons with difficulty in chewing / swallowing, which is formed by spraying and drying the binder solution added to the paste.   The paste composition according to claim 1, wherein the paste comprises xanthan gum and / or carboxymethylcellulose calcium.   Furthermore, the paste composition of Claim 1 or 2 containing an excipient | filler.   The paste composition in any one of Claims 1-3 whose specific volume of the paste which coat | covered the emulsifier and the metal salt is 2.2 ml / g or less.   The paste composition according to claim 3 or 4, wherein the excipient is at least one selected from the group consisting of dextrin, starch and saccharide.   When 1 part by weight of the paste composition is added to 99 parts by weight of ion-exchanged water at 20 ° C. and stirred by hand for 10 seconds using a spatula, it disperses and dissolves without becoming lumpy, and 5 minutes after the addition. The paste composition according to any one of claims 1 to 5, which reaches 90% or more of the peak viscosity. A method for preparing a food or drink, comprising adding or mixing the paste composition according to any one of claims 1 to 6 to a food or drink containing water or moisture.