JP7220022B2 - Method for producing food or drink containing gelling agent - Google Patents

Description

TECHNICAL FIELD The present invention relates to a gelling agent and a food or drink containing the same.

In recent years, with the increase in the elderly population, people with difficulty in chewing and/or swallowing who have decreased masticatory and/or swallowing functions (hereafter, difficulty in chewing and/or Yes.) is increasing. People with difficulty chewing/swallowing have difficulty chewing food finely and swallowing well. In particular, when food and drink are swallowed, they often flow into the trachea by mistake (aspiration), which often causes severe aspiration pneumonia.

Therefore, in order to provide foods and drinks that have physical properties that are easy for people with difficulty in chewing and swallowing to swallow, a gelling agent for people with difficulty in chewing and swallowing is mixed with the food and drink to prepare an adjusted food for chewing and swallowing. Attempts are being made.

A gelling agent for people with difficulty in chewing/swallowing can impart gelling properties (gelability) by adding it to food or drink. Such a gelling agent has physical properties that make it easy for people with difficulty in chewing and swallowing to (1) have an appropriate hardness, and (2) have excellent bolus-forming properties (ease of food and drink to come together in the mouth). (3) Less adhesiveness to the oral cavity and pharynx is required. Specifically, such easy-to-swallow physical properties are permitted when measured in accordance with the method of the permission criteria for food for people who have difficulty swallowing (Food table No. 529) notified by the Consumer Affairs Agency. Indicated by being within any of Criteria I-III.

Since this type of gelling agent is added to various foods and drinks, it is desirable to be able to impart similar gelling properties regardless of the type of food and drink material.

On the other hand, the Ministry of Health, Labor and Welfare has prepared a management manual for food poisoning prevention (mass cooking facility hygiene management manual) for food provided in group feeding facilities such as hospitals and nursing homes. According to this manual, food and drink (gel composition) to which gelling properties have been imparted may be stored in an environment of 60 to 70 ° C. for about 2 hours, so even under such conditions It is required that the composition does not melt (the gel does not melt).

As a gelling agent that imparts these physical properties, a gelling agent containing native gellan gum has been proposed.

For example, a technology has been proposed to prevent aspiration by adding native gellan gum to starchy foods together with α-amylase and other polysaccharides (see Patent Documents 1 and 2).

In general, native gellan gum can be added to a food or drink, dissolved by heating, and then cooled to impart a gelling property with moderate hardness suitable for eating (above (1)). The gel has excellent bolus-forming properties (above (2)) and does not have high adhesion to the oral cavity (above (3)).
In addition, since native gellan gum has a high gel formation temperature (hereinafter referred to as "set temperature") when cooling after dissolution, it gelates in a warm state before the food or drink cools, and can be eaten in this state. This has the advantage of shortening the cooking time.
Furthermore, since the native gellan gum has excellent reheating resistance of the gel, for example, after being cooked in large quantities and once cooled, it is reheated at a temperature of about 60 to 70 ° C. in a hot and cold serving cart or the like. The shape of the gel can be maintained without melting, even during storage.

On the other hand, native-type gellan gum has a problem that it is difficult to handle because it takes a short time to gel after dissolution due to its high set temperature.
In addition, native gellan gum needs to be heated continuously at a high temperature of about 85 to 90° C. in order to dissolve it, but it is difficult to keep it at such a high temperature, and there is a possibility that the heating may be insufficient. Insufficient heating results in insufficient gelation, and as a result, there arises a problem that a gel having the physical properties (2) and (3) described above, which are desirable for people with difficulty in chewing and swallowing, cannot be prepared. .

Therefore, it has been proposed to lower the melting temperature and lower the set temperature.

For example, a technique of lowering the heating temperature by combining native gellan gum with easily soluble agar and guar gum has been proposed (see Patent Document 3).
However, when native-type gellan gum is combined with easily soluble agar and guar gum, the setting temperature is too low, and the time required for gelation is about 2 hours, which may be too long for cooking.

For example, a technique of lowering the heating temperature by combining native gellan gum and deacylated gellan gum has been proposed (see Patent Document 4).
However, when the native gellan gum and the deacylated gellan gum are combined, it is necessary to add them to the food or drink at 80° C., so it is difficult to say that the dissolution temperature is sufficiently low.

For example, a technique of lowering the dissolution temperature by combining deacylated gellan gum with polysaccharides such as xanthan gum and glucomannan has been proposed (see Patent Document 5).
However, when deacylated gellan gum is combined with polysaccharides such as xanthan gum and glucomannan, the hardness of the gel becomes too large, and the above-mentioned Foods for Special Dietary Uses for Persons with Difficulties in Swallowing are permitted under the above-mentioned permission standards I to III. may not be satisfied.

As described above, when native type gellan gum or deacylated gellan gum is used, it can be said that it is difficult to appropriately set both the dissolution temperature, the set temperature, and the time required for gelation. In addition, since it is necessary to combine a plurality of polysaccharides, it is necessary to apply it to food and drink according to the type of each polysaccharide, which may limit the food and drink to which it can be applied.

On the other hand, for example, a technique of partially deacylating native gellan gum and adjusting the ratio thereof to adjust the set temperature has been proposed (see Patent Document 6 and Non-Patent Document 1).
According to this technique, since the set temperature is lowered, the time until gelation after heating and dissolution becomes longer, which facilitates handling such as filling in subdivided portions, resulting in convenience.

JP 2008-271985 A JP 2013-085512 A JP 2008-220362 A JP 2009-247286 A JP 2013-132284 A Japanese Patent Publication No. 2002-517568

CP Kelco U.S.A. S. , Inc. , "Novel High Acyl Gellan Gum with Low Set Temperature", Research Disclosure database number 594013, October 2013 paper journal, September 2, 2013

However, Patent Document 6 and Non-Patent Document 1 do not disclose that it can be applied to food and drink for people with difficulty in chewing and swallowing. Moreover, even if it is applied to such foods and drinks, there is a possibility that the shape retention during reheating may not be sufficient.

On the other hand, when a gelling agent is applied to food and drink for people with difficulty in chewing and swallowing, it is desirable that the food and drink can be prepared only by stirring without heating, because it is convenient.
However, the techniques of Patent Literature 6 and Non-Patent Literature 1 may require heating or require a long time for gelation, so there is a risk that gelation may not be easily achieved.

In view of the above circumstances, the present invention provides food and beverages with not only gelling properties of moderate hardness suitable for eating, excellent bolus formation properties, and reduction of adhesion to the oral cavity, etc., but also An object of the present invention is to provide a gelling agent capable of easily imparting excellent shape retention, and a food or drink containing the gelling agent.

In order to solve the above-mentioned problems, the present inventors have used partially deacylated gellan gum in which the degree of partial deacylation has been variously changed, and have been earnestly developing a gelling agent for food and drink that is useful for people with difficulty in chewing and swallowing. As a result of research, it was found that gellan gums described in Patent Document 6 and Non-Patent Document 1 are partially deacylated to the extent that they have a specific gel strength and breaking deformation rate when gelled with a specific aqueous solution. It has been found that certain gellan gum-containing gelling agents described herein have the following advantages.

That is, since the specific gellan gum-containing gelling agent is dissolved at a lower dissolution temperature than the native-type gellan gum-containing gelling agent, there is no need to raise the temperature to that extent, and the work is simple.

The gelling agent containing the above-mentioned specific gellan gum starts to gel at a lower temperature (lower set temperature) than the gelling agent containing native gellan gum, so subdivided filling and the like are easier, and the work is simpler. is.
Moreover, since the set temperature is not too low, the time required for gelation is not too long, and the work is simple.
Although the operation is simple as described above, the gelled food and drink are excellent in shape retention during reheating to the same extent as the gelling agent containing native gellan gum. This allows hot meals to be served, similar to native gellan gum.

While native gellan gum requires heating to gel food and drink, the gelling agent containing the specific gellan gum can be gelled without heating, depending on the food and drink. can be done. Therefore, the work is simplified accordingly.

The gelling agent containing the above specific gellan gum can impart texture and rheological properties suitable for eating by people with difficulty in chewing and swallowing to food and drink. Specifically, it has moderate hardness ((1) above), excellent bolus formation ((2) above), and adheres to the oral cavity, etc., to the same extent as a gelling agent containing native gellan gum. It is possible to prepare a food or drink with a low viscosity (above (3)).

Thus, gellan gum-containing gellan gum obtained by partially deacylating native gellan gum so as to have a specific gel strength and breaking deformation rate when gelled with a specific aqueous solution can be used in foods and drinks. , while imparting the same texture and rheology as the gelling agent containing native gellan gum, sufficiently maintaining the shape retention during reheating, and the work that is a drawback of native gellan gum. It was found that the complexity (inconvenience) can be improved.

That is, although it is difficult to specify the degree of deacylation of native gellan gum, the degree of deacylation is specified by physical properties such as specific gel strength and breaking deformation rate as described above. The present invention was completed by discovering the relationship between

That is, the gelling agent according to the present invention is
containing gellan gum,
The gellan gum was dissolved in 1% by mass saline at 90° C. and then cooled, and the gel strength was compared with the gel strength of the gel formed by dissolving in 1% by mass saline at 80° C. and then cooling. ratio is 50% or more, and the breaking deformation rate, which is the deformation amount at the breaking point with respect to the maximum deformation amount of the gel dissolved in 1% by mass saline at 90 ° C. and then cooled, is 50% or more,
For food and drink.

According to such a configuration, by containing a specific gellan gum having a gel strength and a breaking deformation rate in the above range, a moderate amount suitable for eating and drinking is equivalent to a gelling agent containing native gellan gum. It can impart hardness, excellent bolus formability, and reduced adhesion to the oral cavity and the like.

In addition, by containing the above specific gellan gum, the set temperature is not too high, making handling easier. Therefore, it is simple.
Furthermore, by containing the specific gellan gum, the set temperature is not too low, so the time required for gelation is not too slow. Therefore, it is simple.
Moreover, such a gelling agent can gel food and drink without heating. Therefore, it is simple.
Furthermore, it is excellent in shape retention during reheating.

In this way, food and drink have not only gelling properties of moderate hardness suitable for eating, excellent bolus formation, and reduction of adhesion to the oral cavity, etc., but also excellent shape retention during reheating. Also provided is a gelling agent that can be easily imparted.

In the gelling agent having the above configuration,
The gellan gum may have a set temperature of 55 to 70° C. when dissolved at 90° C. to a concentration of 0.5% by mass in a 1% by mass saline solution.

Here, the set temperature means the temperature at which gel formation is initiated when the composition is dissolved at 90° C. in a 1% by mass saline solution to a concentration of 0.5% by mass and then cooled. Specifically, the relationship between the temperature and viscosity of the solution obtained by dissolving in this way is measured, and a graph is drawn with the temperature on the horizontal axis and the viscosity on the vertical axis. (viscosity at 90° C.)×0.2+(viscosity at 90° C.).
Here, the maximum viscosity is the maximum measured viscosity. The solution is gelled when the viscosity reaches its maximum value.
The viscosity at 90°C is the viscosity in a dissolved state at 90°C.
The number 0.2 is an empirically obtained number indicating that gelation has started.
It is empirically known that this set temperature approximates the temperature at which gelation starts.
A viscosity is a value measured by the method mentioned later.

With such a configuration, the set temperature is set in a more appropriate range, which makes handling easier and more convenient.
In addition, a gelling agent that allows the gelled food and drink to retain its shape excellently during reheating and also allows the food and drink to be gelled without being heated is more reliably provided.

In the gelling agent having the above configuration,
The food and drink may be a food and drink that is reheated after being gelled.

According to such a configuration, gelation is maintained even when the food and drink is reheated, and therefore the gelling agent becomes more useful when applied to such food and drink.

In the gelling agent having the above configuration,
The gellan gum may be partially deacylated gellan gum that is partially deacylated.

In the gelling agent having the above configuration,
Further, it may contain 2 to 10% by mass of deacylated gellan gum.

Here, deacylated gellan gum is gellan gum in which most of the acyl groups of native gellan gum are deacylated, and dissolved in 1% by weight saline solution at 90° C. to a concentration of 0.5% by weight. It means a gellan gum such that the gel formed upon cooling has a breaking deformation rate of less than 50%.

According to this configuration, by containing the deacylated gellan gum in the above content, the set temperature and dissolution temperature of the gelling agent as a whole are as low as when the deacylated gellan gum is not contained, but Shape retention during reheating can be further improved.

In the gelling agent having the above configuration,
The food and drink may be food and drink for people with difficulty in chewing and/or swallowing.

According to this configuration, by applying the gelling agent to food and drink for people with difficulty in chewing and swallowing, the food and drink can be easily eaten by people with difficulty in chewing and swallowing, so the gelling agent is more useful.

In the gelling agent having the above configuration,
The food and drink may be gelled without heating.

According to such a configuration, the food and drink can be gelled without heating, so gelling becomes easier.

The food and drink according to the present invention are
It contains the gelling agent.

According to such a configuration, by containing the gelling agent, as described above, only the gelling property of moderate hardness suitable for eating, excellent bolus forming property, and reduction of adhesion to the oral cavity etc. To provide a food or drink that is easily imparted with excellent shape retention during reheating.

As described above, according to the present invention, food and drink not only have moderate hardness gelling properties suitable for eating, excellent bolus formation properties, and reduction of adhesion to the oral cavity, etc., but also Provided are a gelling agent capable of easily imparting excellent shape retention, and a food or drink containing the gelling agent.

Graph showing an example of the waveform when measuring the gel strength and breaking deformation rate of each sample of Example 1 and Comparative Examples 1 and 2

EMBODIMENT OF THE INVENTION Below, the gelling agent which concerns on this invention, and the food-drinks containing the same are described.

First, the gelling agent of this embodiment will be described.

The gelling agent of this embodiment is
containing gellan gum,
The gellan gum was dissolved in 1% by mass saline at 90° C. and then cooled, and the gel strength was compared with the gel strength of the gel formed by dissolving in 1% by mass saline at 80° C. and then cooling. ratio is 50% or more, and the breaking deformation rate, which is the deformation amount at the breaking point with respect to the maximum deformation amount of the gel dissolved in 1% by mass saline at 90 ° C. and then cooled, is 50% or more,
For food and drink.

In the present embodiment, the terms "gelation" and "gelling property" refer to the state and property of not flowing under its own weight in a stationary state. In this sense, "providing gelability" can also be rephrased as "providing shape retention".

The gellan gum contained in the gelling agent of the present embodiment is partially deacylated gellan gum obtained by partially deacylating native gellan gum. Hereinafter, gellan gum contained in the gelling agent of the present embodiment may be referred to as partially deacylated gellan gum.

Native gellan gum is a fermented polysaccharide produced by the microorganism Sphingomonas elodea.
In such native gellan gum, four sugars, D-glucose, D-glucuronic acid, D-glucose and L-rhamnose, are polymerized as monomers, and the C-6 position of D-glucose linked 1 → 3 An acetyl group (1/2 residue) is attached to , and a glyceryl group is attached to the C-2 position. Examples of such native gellan gum include "Kelcogel (registered trademark) LT-100" and "Kelcogel (registered trademark) HM" manufactured by DSP Gokyo Food & Chemical Co., Ltd.
On the other hand, deacylated gellan gum has most of these acetyl groups and glyceryl groups (acyl groups) deacylated. There is something like that.
Examples of such deacylated gellan gum include "Kelcogel (registered trademark)" manufactured by DSP Gokyo Food & Chemical Co., Ltd., and the like.

In this embodiment, the partially deacylated gellan gum is obtained by partially removing rather than removing all of the acetyl groups and glyceryl groups of the native gellan gum.
The degree of removal of such acylation (deacylation) can be adjusted by treating native gellan gum with alkali. Specifically, based on the method described in Non-Patent Document 6, the degree of deacylation can be adjusted by changing the amount of alkali added, the treatment temperature and the treatment time in the alkali treatment.

Partially deacylated gellan gum was dissolved in 1% by mass saline at 80°C and then cooled, compared to the gel strength of the gel produced by dissolving in 1% by mass saline at 90°C and then cooling. The gel strength ratio of is 50% or more.

Such a gel strength ratio can be an indicator of the degree to which native gellan gum is deacylated. This gel strength is a value measured by the measuring method described in Examples below.

The intensity ratio can be appropriately set within a range of 50% or more. For example, considering that it can be dissolved at a lower dissolution temperature than native gellan gum, the larger the gel strength ratio, the more preferable it is, for example, 60% or more. The gel strength ratio may be 100%.

Partially deacylated gellan gum has a breaking deformation ratio of 50% or more, which is the deformation amount (mm) at the breaking point with respect to the maximum deformation amount (mm) of the gel dissolved in a 1% by weight saline solution at 90° C. and then cooled. be.

Such breaking strain rate can be an index representing the degree of deacylation of native gellan gum. This breaking strain rate is a value measured by the measuring method described in the examples described later.

The breaking strain rate can be appropriately set within a range of 50% or more. For example, considering the viewpoint of having the same texture as native gellan gum and the viewpoint of having bolus formation suitable for people with difficulty in chewing and swallowing, the above breaking deformation rate (%) is 60% or more. Preferably, 65% or more is more preferable.
On the other hand, the breaking strain rate can be appropriately set within a range of 100% or less. For example, from the viewpoint of having physical properties suitable for chewing and swallowing by people with difficulty in chewing/swallowing, 95% or less is preferable, and 90% or less is more preferable.
Thus, the breaking strain rate is preferably 60% to 95%, more preferably 65% to 90%.

The partially deacylated gellan gum preferably has a set temperature of 55 to 70°C when dissolved at 90°C to a concentration of 0.5% by mass in a 1% by mass saline solution.

Here, the set temperature means a temperature at which a gel is formed by dissolving 0.5% by mass in a 1% by mass saline solution at 90° C. and then cooling.
Specifically, as described above, the relationship between temperature and viscosity of the solution obtained by dissolving in this way is measured, and when a graph is drawn with temperature on the horizontal axis and viscosity on the vertical axis, (maximum Viscosity-viscosity at 90°C) x 0.2 + (viscosity at 90°C).
Here, the maximum viscosity is the maximum measured viscosity. The solution is gelled when the viscosity reaches its maximum value.
The viscosity at 90°C is the viscosity in a dissolved state at 90°C.
The number 0.2 is an empirically obtained number indicating that gelation has started.
It is empirically known that this set temperature approximates the temperature at which gelation starts.
Using a Rapid Visco Analyzer (model: RVA-4, manufactured by Newport Scientific), the viscosity was measured at 90°C for 3 minutes while rotating the paddle at 200 rpm, and then adjusted to 4°C/min while rotating at the same speed. Measured by cooling from 90°C to 25°C at a rate.

Such a set temperature can serve as an indicator of the extent to which native gellan gum is deacylated.
When the setting temperature is high, the degree of deacylation tends to decrease (approaching native gellan gum), and when the setting temperature is low, the degree of deacylation tends to increase (approaching deacylated gellan gum).

When the set temperature is within the above range, it becomes a more appropriate range, so it is easy to handle, the gelled food and drink has excellent shape retention when reheated, and the food and drink can be gelled without heating. Therefore, a gelling agent that can be made into a gel is provided more reliably.

The content of the partially deacylated gellan gum in the gelling agent of the present embodiment is not particularly limited, and can be appropriately adjusted according to the food or drink to which it is applied, for example.
For example, as the content of partially deacylated gellan gum in the gelling agent increases, the amount of the gelling agent added decreases when applied to food and drink, and the gelling agent tends to be easier to handle. Also, as the content of the partially deacylated gellan gum in the gelling agent decreases, the dispersibility of the partially deacylated gellan gum tends to improve.
Therefore, considering such a viewpoint, for example, the gelling agent preferably contains 5 to 100% by mass, more preferably 10 to 85% by mass, of the partially deacylated gellan gum.
By containing 5 to 100% by mass of partially deacylated gellan gum, it is possible to add a gelling agent in an amount that is easy to handle when applied to food and drink, and the amount of gelling agent is moderate. Since it has good dispersibility, food and drink can be easily prepared when applied to food and drink.

As will be described later, when a food or drink (gel composition) is prepared by blending a gelling agent with a food or drink material, for example, depending on the texture and rheological properties required for the food or drink, the content of the gelling agent may be The amount of partially deacylated gellan gum may be adjusted accordingly. For example, the partially deacylated gellan gum is preferably contained in an amount of 0.05 to 4% by mass, more preferably 0.1 to 2% by mass, in terms of the content ratio in 100% by mass of the finally prepared food and drink. , the amount of the partially deacylated gellan gum in the gelling agent and the amount of the gelling agent in the food or drink can be set.
By including 0.05 to 4% by mass of the partially deacylated gellan gum in food and drink, the food and drink can have physical properties suitable for eating by people with difficulty in chewing and swallowing.

The gelling agent of the present embodiment may contain deacylated gellan gum in addition to partially deacylated gellan gum.
In such a case, the gelling agent preferably contains 2 to 10% by mass, more preferably 4 to 6% by mass, of deacylated gellan gum.
By containing the deacylated gellan gum in the above content, the set temperature and dissolution temperature of the gelling agent as a whole are as low as when the deacylated gellan gum is not contained, but the retention during reheating is improved. Formability can be further improved. This makes it easier to eat as a gel even in a warm temperature range, making the gelling agent more useful.
Examples of the deacylated gellan gum include commercially available products, such as the above-mentioned “Kelcogel” (registered trademark) manufactured by DSP Gokyo Food & Chemical Co., Ltd., and the like.

The gelling agent of the present embodiment is for gelling food and drink.
The gelling agent of the present embodiment is mixed with food and drink materials and stirred to prepare a food and drink that is a gel composition.
In this preparation, a gelling property can be easily imparted to the food and drink in a short period of time without requiring separate heating or cooling steps.
Specifically, for example, after adding the gelling agent of the present embodiment to the food and drink material, or adding the food and drink material to the gelling agent of the present embodiment and mixing the two, at room temperature, A food or drink that is a gel composition can be prepared by stirring using a mixer or food processor. In this way, it is possible to impart gelling properties to food and drink without performing separate heating and cooling steps.
In addition, you may implement a heating process at the time of stirring.

After the food and drink prepared as described above are prepared at room temperature without heating, or after being It may be warmed to the zone (30-70°C).
The food and drink prepared with the gelling agent of the present embodiment can retain the shape retention imparted by gelation even when reheated in this manner.

In addition to the above, the gelling agent of the present embodiment may contain conventionally known thickening agents, gelling agents, dispersing agents, etc., as long as the effects of the present invention are not impaired. Examples thereof include gum arabic, arabinogalactan, alginic acid and its salts, curdlan, gati gum, carrageenan, karaya gum, carboxymethyl cellulose and its salts, agar, xanthan gum, guar gum, glucomannan, enzymatically degraded guar gum, water-soluble soybean flour. Sugars, succinoglycan, gelatin, tamarind seed gum, dextrin, tragacanth gum, indigestible dextrin, hydroxypropyl methylcellulose, farcellulan, glucose, pullulan, pectin, sodium polyacrylate, methylcellulose, locust bean gum and the like.

In addition to the above, the gelling agent of the present embodiment may contain conventionally known various salts, emulsifiers, high-intensity sweeteners, proteins, etc., as long as the effects of the present invention are not impaired.

The shape of the gelling agent of this embodiment is not particularly limited.
For example, the gelling agent may be powdered or granular. Such a granular gelling agent is, for example, a mixture of powder of partially deacylated gellan gum and powder of other additives, and any binder liquid (for example, ion-exchanged water, dextrin, gum). Aqueous solution containing metal salt). As a granulation method, a granulation machine such as fluidized bed granulation, spray drying granulation, compression granulation, and extrusion granulation can be used.
For example, the gelling agent may be a shaped body such as a tablet. Such a molded gelling agent can be produced, for example, by compressing (tabletting) a powdery gelling agent or the above-described granular gelling agent using various tableting machines.

The gelling agent of the present embodiment is preferably a gelling agent for people with difficulty in chewing and swallowing. In other words, it is preferable that the gelling agent be added to the food or drink so that the gelling agent can have physical properties suitable for people with difficulty in chewing or swallowing. Physical properties suitable for people with difficulty in chewing and swallowing are, for example, when measured by the method of evaluating foods for special dietary uses for people with difficulty swallowing specified by the Consumer Affairs Agency mentioned above, It is indicated by being in the range of any of -III.

In the present embodiment, the food and drink material to which the gelling agent is applied is not particularly limited as long as it contains water and is edible. Food and drink materials include, for example, water, milk beverages, acid drinks, etc. Means all edible food ingredients.

The gelling agent of the present embodiment can be applied to a wide range of foods and beverages, including foods and beverages containing a high content of minerals such as salt, fat, and protein, which generally have a high dissolution temperature and a high temperature at which gelation begins.

Among such foods and drinks, foods and drinks for people with difficulty in mastication and/or swallowing are preferable.

By applying the gelling agent to the food and drink for people with difficulty in chewing and swallowing, the food and drink become easy to eat for people with difficulty in chewing and swallowing, so the gelling agent becomes more useful.
Food and drink materials for people with difficulty in chewing and swallowing are not particularly limited as long as they contain water and can be eaten. For example, beverages such as water, milk beverages, acidic beverages, functional beverages, vitamin supplement beverages, nutritional supplement balanced beverages, and foods and drinks that are eaten on a daily basis, such as meat, fish, vegetables, fruits, grains, etc. Products; liquid seasonings such as soy sauce, sauces, dressings; various soups such as consommé soup and cream soup; cooked liquid foods such as miso soup, curry and gratin; Concentrated liquid diet, enteral nutrition, mixer diet, paste diet, chopped diet and the like can be mentioned.

Food and drink to be applied are preferably those that are gelled without heating.
That is, it is preferable that the gelling agent of the present embodiment gel the food or drink without heating.
Gelation becomes easy by being able to gelatinize food-drinks by non-heating.
Examples of the food and drink gelled without heating include the food and drink materials mentioned above that have not been heated or are in a cooled state after being heated.

As described above, the gelling agent of the present embodiment contains a specific gellan gum having gel strength and breaking deformation rate within the above ranges.

This gives the food and drink moderate hardness suitable for eating, excellent bolus formation, and reduction of adhesion to the oral cavity, etc., to the same extent as a gelling agent containing native gellan gum. obtain.

In addition, by containing the above specific gellan gum, the set temperature is not too high, making handling easier. Therefore, it is simple.
Furthermore, by containing the specific gellan gum, the set temperature is not too low, so the time required for gelation is not too slow. Therefore, it is simple.
Moreover, such a gelling agent can gel food and drink without heating. Therefore, it is simple.
Furthermore, it is excellent in shape retention during reheating.

In this way, food and drink have not only gelling properties of moderate hardness suitable for eating, excellent bolus formation, and reduction of adhesion to the oral cavity, etc., but also excellent shape retention during reheating. Also provided is a gelling agent that can be easily imparted.
In addition, it is possible to conveniently provide hot meals by having excellent shape retention during reheating.

In the gelling agent of this embodiment,
The gellan gum preferably has a set temperature of 55 to 70° C. when dissolved at 90° C. in a concentration of 0.5% by mass in a 1% by mass saline solution.
As a result, the set temperature falls within a more appropriate range, making handling easier and more convenient.
In addition, a gelling agent that allows the gelled food and drink to retain its shape excellently during reheating and also allows the food and drink to be gelled without being heated is more reliably provided.

In the gelling agent of this embodiment,
The food or drink is preferably a food or drink that is reheated after being gelled.
As a result, gelation is maintained even when the food or drink is reheated, and the gelling agent becomes more useful when applied to such food or drink.

In the gelling agent of this embodiment,
The gellan gum is preferably partially deacylated gellan gum.

In the gelling agent of this embodiment,
Further, it preferably contains 2 to 10% by mass of deacylated gellan gum.
By containing the deacylated gellan gum in the above content, the set temperature and dissolution temperature of the gelling agent as a whole are as low as when the deacylated gellan gum is not contained, but the retention during reheating is improved. Formability can be further improved.

In the gelling agent of this embodiment,
The food and drink are preferably food and drink for people with difficulty in mastication and/or swallowing.
By applying the gelling agent to the food and drink for people with difficulty in chewing and swallowing, the food and drink become easy to eat for people with difficulty in chewing and swallowing, so the gelling agent becomes more useful.

In the gelling agent of this embodiment,
The food and drink may be gelled without heating.
By gelling the food and drink without heating, the gelation becomes easier.

Next, the food and drink of this embodiment are demonstrated.

The food or drink of the present embodiment contains the gelling agent of the present embodiment.
Specifically, the food or drink of the present embodiment contains the gelling agent of the present embodiment and the food or drink material.

Food and drink materials and food and drink materials include those described above.
Examples of the method for preparing the food and drink include the preparation methods described above.

As described above, the blending amount of the gelling agent in the food or drink can be appropriately set according to the texture and rheological properties required for the food or drink (gel composition). For example, in terms of the content ratio in 100% by mass of the food and drink, the partially deacylated gellan gum is preferably 0.05 to 4% by mass, more preferably 0.1 to 2% by mass. The amount of gelling agent in can be set.
By including 0.05 to 4% by mass of the partially deacylated gellan gum in the food or drink, the food or drink can have physical properties suitable for eating by persons with difficulty in chewing or swallowing.

According to the food and drink of the present embodiment, by containing the gelling agent, as described above, the gelling property of moderate hardness suitable for eating, excellent bolus formation, adhesion to the oral cavity, etc. To provide a food or drink to which not only reducing properties but also excellent shape retention properties during reheating are easily imparted.

As described above, according to the present embodiment, food and drink not only have moderate hardness gelling properties suitable for eating, excellent bolus formation properties, and reduction properties of adhesion to the oral cavity, etc., but also rewarming Provided are a gelling agent capable of easily imparting excellent shape retention, and a food or drink containing the gelling agent.

Although the present embodiment has been described above, the present invention is not particularly limited to the above embodiment, and can be appropriately modified within the intended scope of the present invention.

EXAMPLES The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

Experimental Example 1: Gel strength in 1% by mass saline (comparison of gel strength due to dissolution temperature)
(Example 1)
As a gelling agent, by the method described in Non-Patent Document 1, the amount of alkali added, the treatment temperature and the treatment time are appropriately set, and native gellan gum is treated with alkali to partially deacylate the portion. Deacylated gellan gum (hereinafter referred to as "LSTG") was used. This partially deacylated gellan gum was added to a 1% by mass saline solution, dissolved at each temperature of 90° C., 80° C., and 70° C., and cooled to form a sample, as shown in the gel strength measurement method described later. Each gel strength of (gel solution) was measured.

(Example 2)
As a gelling agent, instead of LSTG, a mixture of LSTG and 5% by mass of deacylated gellan gum (hereinafter referred to as "LAG") with respect to the LSTG (hereinafter simply referred to as "LSTG-LAG" A gel solution was produced in the same manner as in Example 1, except that the gel was used, and the strength of each gel was measured. As LAG, Kelcogel (registered trademark) (manufactured by DSP Gokyo Food & Chemical Co., Ltd.), which is a general deacylated gellan gum, was used.
(Comparative example 1)
As a gelling agent, Kelcogel (registered trademark) HM (manufactured by DSP Gokyo Food & Chemical Co., Ltd.) (hereinafter referred to as "HM"), which is a general native gellan gum, was used instead of LSTG. A gel solution was prepared in the same manner as in Example 1, and the strength of each gel was measured.
(Comparative example 2)
A gel solution was produced and each gel strength was measured in the same manner as in Example 1, except that LAG, which is a general deacylated gellan gum, was used as the gelling agent instead of LSTG.

(Method for measuring gel strength and breaking deformation rate)
As shown in Table 1 below, 0.5% by mass of each of the gelling agents of Examples 1 and 2 or Comparative Example 1 was added to 1% by mass saline adjusted to 90°C, 80°C, and 70°C. After dissolving by stirring for 5 minutes at each temperature using a stirrer (model: Three One Motor BLh1200, manufactured by Sintokagaku Co., Ltd.), it becomes 25 mm thick in a container (snap cup, φ 50 mm, height 55 mm). After standing at 20° C. for 1 hour, it was cooled at 10° C. overnight to prepare a sample (gel solution). For the prepared gel solution, using a plunger (8 mm diameter) with a creep meter (model RE2-33005C, manufactured by Yamaden Co., Ltd.), the load (N) when the sample was deformed from 0 to 25 mm at a compression rate of 1 mm / s. was measured, and the load at the breaking point of the gel was defined as the gel strength (N). Also, the ratio of the amount of deformation at the breaking point to the amount of maximum deformation was defined as the rate of deformation at break (%).
Table 1 shows the gel strength after formation at each melting temperature. Numerical values in parentheses in Table 1 are ratios of gel strength at each temperature when the gel strength at 90° C. is taken as 100%. FIG. 1 shows an example of waveforms when each sample is measured.

As shown in Table 1, Examples 1 and 2 exhibited a gel strength of 40% or more and a breaking strain rate of 50% or more even when melted at 70°C. In addition, Examples 1 and 2 exhibited a gel strength ratio of 50% or more and a breaking strain rate of 50% or more when melted at 80°C.
On the other hand, in Comparative Example 1, when melted at 80° C., both the gel strength ratio and breaking deformation rate were less than 50%. Further, in Comparative Example 2, when melted at 80° C., the gel strength ratio was 50% or more, but the breaking deformation rate was less than 50%.
A 1% by weight saline solution was used as a reference for comparison. Although 1% by mass saline solution itself is rarely eaten (drinked), it is included in foods in that it is edible. In addition, since many foods such as soups, grilled dishes, stir-fried dishes, and simmered dishes contain salt for seasoning, the results of using salt water are It is presumed that the same effect is exhibited in

Experimental example 2: Difference in hardness depending on ingredients (comparison of gel strength due to melting temperature)
(Examples 3 to 6, Comparative Examples 3 and 4)
Using the gelling agents (LSTG, LSTG-LAG) used in Examples 1 and 2 and the gelling agent (HM) used in Comparative Example 1, they were mixed with various food and drink materials (ingredients) as shown in Table 3 below. bottom. Specifically, 0.3% by mass or 0.5% by mass of each gelling agent is added to various food pastes adjusted to 90°C, 80°C, 70°C, 65°C, and 60°C, After stirring for 5 minutes at each temperature using the general-purpose stirrer for dissolution, the measurement container (φ40 mm, height 15 mm) was filled to the full. After that, after standing at 20 ° C. for 30 minutes, the obtained sample was subjected to the above creep meter in accordance with the test method specified by the Consumer Affairs Agency (food for special use food for people who have difficulty swallowing). Hardness was measured using a plunger (diameter 20 mm, height 8 mm) (compression speed: 10 mm/s, clearance 5 mm). Table 2 shows the gel hardness after gel formation at each dissolution temperature.

As shown in Table 2, in Examples 3 to 6, even when the dissolution temperature was low, the produced gels exhibited stable hardness. In addition, regardless of the food ingredients and dissolution temperature, the physical property values satisfied any of the approval criteria I to III for food for people with difficulty swallowing, and the physical properties were suitable for swallowing by people with difficulty in chewing and swallowing. . On the other hand, Comparative Examples 3 and 4 did not exhibit sufficient hardness as compared with Examples 3 to 6 when the melting temperature was lowered.

Experimental Example 3: Measurement of set temperature (Examples 7 and 8, Comparative Example 5)
Using the gelling agents (LSTG, LSTG-LAG) used in Examples 1 and 2 and the gelling agent (HM) used in Comparative Example 1, they were mixed with various food materials as shown in Table 3 below. Specifically, each gelling agent is added to various beverages and foods adjusted to 90 ° C. so that it becomes 0.5% by mass, and after stirring at 90 ° C. for 5 minutes using the general-purpose stirrer, Rapid With a Visco Analyzer (model: RVA-4, manufactured by Newport Scientific), the paddle was rotated at a speed of 200 rpm and held at 90 ° C. for 3 minutes. The viscosity was measured when cooled from to 25°C. Plotting the temperature on the horizontal axis and the viscosity on the vertical axis, each set temperature was determined from the calculated viscosity according to the following definitions. Table 3 shows the results.
Set temperature: Temperature corresponding to "(maximum viscosity - 90°C viscosity) x 0.2 + 90°C viscosity"

As shown in Table 3, the set temperature of Examples 7 and 8 was lower than that of Comparative Example 5 by 10° C. or more for any foodstuff. In the standard 1% by mass saline solution, the set temperature is in the range of 60°C to 70°C. It was in the range of 65°C.

Experimental Example 4: Shape retention during reheating (Examples 9-14, Comparative Examples 6-8)
Using the gelling agents (LSTG, LSTG-LAG) used in Examples 1 and 2 and the gelling agent (HM) used in Comparative Example 1, they were mixed with various food materials as shown in Table 4 below. Specifically, 0.3% by mass or 0.5% by mass of each gelling agent is added to various food pastes adjusted to 90°C, 80°C, 70°C, 65°C, and 60°C, After stirring for 5 minutes at each temperature using the general-purpose stirrer for dissolution, the measurement container (φ40 mm, height 15 mm) was filled to the full. Then, after standing at 20° C. for 30 minutes, it was taken out of the container and heated at 65° C. for 2 hours. Table 4 shows the results.

(Evaluation criteria for shape retention)
〇: The gel retains its shape △: The thickness becomes thin ×: The thickness is almost lost XX: The gel does not form

As shown in Table 4, Examples 9-14 had rewarming resistance at 65° C. for 2 hours even when melted at a lower melting temperature than Comparative Examples 6-8. In particular, for salmon and spinach, there was a marked difference between the examples and the comparative examples.

Experimental Example 5: Gelation by Mixer Stirring (Beverage)
(Examples 15 and 16, Comparative Example 9)

Using the gelling agents (LSTG, LSTG-LAG) used in Example 1 and the gelling agent (HM) used in Comparative Example 1, they were mixed with various beverages (ingredients) as shown in Table 5 below. Specifically, a gelling agent was added to 1.0% by mass of various ingredients adjusted to 20° C., and stirred at a stirring speed of 14,000 rpm using a Waring Blender (model 7011HS, manufactured by WARING). After stirring for 1 minute, a measurement container (φ40 mm, height 15 mm) was filled to the full. Then, after standing at 20° C. for 30 minutes, hardness was measured using a plunger (diameter 20 mm, height 8 mm) with the creep meter (compression speed : 10 mm/s, clearance 5 mm). The results are shown in Table 5 as the hardness ratio (%) of various ingredients to the hardness of tap water (100%).

As shown in Table 5, both Examples 15 and 16 and Comparative Example 9 exhibited sufficient hardness with tap water and tea with a low content of ions.
On the other hand, in orange juice and milk containing many types of ions, the hardness of tap water is 20% to 30% in Comparative Example 9, which is significantly lower than that of tap water, whereas in Examples 15 and 16, tap water has a hardness of 50%. % or more hardness. In addition, the physical properties of any of the solvents satisfied any of the approval criteria I to III for food for people with difficulty swallowing, and were suitable for swallowing by people with difficulty in chewing and swallowing.

Experimental example 6: Gelation by mixer stirring (food)
(Examples 17 and 18, Comparative Examples 10-12)
Using the gelling agents (LSTG, LSTG-LAG) used in Examples 1 and 2 and the gelling agent (HM) used in Comparative Example 1, they were mixed with various foods as shown in Table 6. The porridge was adjusted to 20°C, and the 1% by mass saline solution and spinach were adjusted to 55°C. After stirring for 1 minute at a stirring speed of ,000 rpm, a measurement container (φ40 mm, height 15 mm) was filled to the full. Then, after standing at 20° C. for 30 minutes, hardness was measured using a plunger (20 mm diameter, 8 mm height) with the creep meter according to the test method specified by the Consumer Affairs Agency (compression speed: 10 mm/ s, clearance 5 mm). Then, it was taken out from the container, heated at 65° C. for 2 hours, and the shape retention of the gel after heating was visually observed according to the following evaluation criteria. Tables 6 and 7 show the results.

(Evaluation criteria for gelling properties after standing at 20°C)
〇: Shape-retained gel △: Forms gel but has insufficient shape retention (easily changes shape when taken out of container)
×: not gelled

(Evaluation criteria for shape retention during heating)
〇: The gel retains its shape △: The thickness becomes thin ×: The gel melts or the thickness almost disappears －: The gel does not gel before heating

As shown in Tables 6 and 7, there was no difference in hardness between Examples 17 and 18 and Comparative Example 10 in porridge.
On the other hand, in 1% by mass saline, Examples 19 and 20 were more likely to develop hardness than Comparative Example 11, and were excellent in gelation and shape retention. As for spinach, Examples 21 and 22 had greater hardness than Comparative Example 12, and were superior in gelling property and shape retention. In addition, the physical properties of all foodstuffs satisfied any of the approval standards I to III for food for people with difficulty swallowing, and were suitable for swallowing by people with difficulty in chewing and swallowing.

Claims (6)

A method for producing a food or drink containing a gelling agent,
mixing a gelling agent and a food or drink at 20 to 65°C to produce a food or drink containing the gelling agent;
The gelling agent contains gellan gum,
The gellan gum is a partially deacylated gellan gum that is partially deacylated, and is a gel gel formed by dissolving 0.5% by mass in 1% by mass saline at 90° C. and then cooling. The ratio of the gel strength to the strength of the gel formed by cooling after dissolving at 80 ° C. to 0.5% by mass in 1% by mass saline is 50% or more, and 1% by mass saline containing a gelling agent having a deformation rate at break, which is the deformation amount at the breaking point relative to the maximum deformation amount of the gel formed by dissolving the gel at 90° C. and then cooling it to 0.5% by mass, of 50% or more. Food and drink manufacturing method. The food or drink product containing the gelling agent according to claim 1, wherein the gellan gum has a set temperature of 55 to 70°C when dissolved at 90°C to a concentration of 0.5% by mass in a 1% by mass saline solution. manufacturing method. The method for producing a food or drink containing the gelling agent according to claim 1 or 2, wherein the food or drink containing the gelling agent is reheated after being mixed at 20 to 65°C. The method for producing food or drink containing the gelling agent according to any one of claims 1 to 3 , wherein the gelling agent further contains 2 to 10% by mass of deacylated gellan gum. The method for producing a food or drink containing the gelling agent according to any one of claims 1 to 4 , wherein the food or drink is for people with difficulty in mastication and/or swallowing. The method for producing a food or drink containing the gelling agent according to claim 1 or 2, wherein the food or drink containing the gelling agent is not heated after being mixed at 20 to 65°C.

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