JPH11318356A - Xanthan gum-containing fluid food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject food useful for persons suffering from disorders in swallowing functions such as a soft drink or a soup capable of being uniformly mixed simply by directly adding thereof to a liquid food and stirring the resultant mixture in order to make the liquid food viscous and imparting a moderate viscosity thereto by including a specific highly viscous xanthan gum therein. SOLUTION: This food is useful as a fluid food for persons suffering from disorders in swallowing functions and contains (B) a highly viscous xanthan gum capable of manifesting 4,000-25,000 Pa.s viscosity (η) measured by using a Brookfield type viscometer at 25 deg.C temperature and 6 r.p.m. rotational frequency when converted into (A) an aqueous solution at 0.5 wt.% concentration expressed in terms of the xanthan gum concentration (preferably the one capable of reducing the viscosity η by >=3,000 mPa.s when further heating the aqueous solution A at 120 deg.C for 3 h). For example, the gum B is prepared by heating the xanthan gum having <=50 wt.% drying loss when dried at 105 deg.C under atmospheric pressure for 5 h in an inert solvent without dissolving the xanthan gum or an inert gas at 100-140 deg.C temperature for >=30 min.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to soft drinks, soups,
The present invention relates to a method for thickening liquid foods such as soups, fruit / vegetable juices and sauces, and a liquid food. More specifically, the present invention relates to a highly viscous xanthan gum which is used for adjusting physical properties for preventing aspiration in a meal of a person with a swallowing dysfunction by adding to the liquid food and safely ingesting the liquid food, and a liquid food using the same.

[0002]

2. Description of the Related Art When normal swallowing is not possible due to functional deterioration due to aging or sequelae of cerebrovascular disorders, a phenomenon called "aspiration" that often causes a part of highly fluid beverages and foods to enter the respiratory tract. Are seen, causing pneumonia and the like. Therefore, for those with impaired swallowing functions, in extreme cases, abstain from oral intake of meals and use methods such as nasal tube feeding with a concentrated liquid diet or complete parenteral nutrition with high-calorie infusion. Thus, nutrition is taken in a form that avoids the risk of aspiration. However, QOL (Qual
From the viewpoint of ity of life), oral ingestion is desirable as much as possible. In that case, it is necessary to adjust physical properties of meals to prevent aspiration.

One method of adjusting the physical properties is to add a gelling agent such as agar or gelatin to form a jelly. However, since the dispersion and dissolution of the gelling agent requires time and labor such as cooking. It is hard to say that it is a simple method. In addition, since the change in physical properties due to gelation causes a great sense of discomfort, it is not preferred by dysphagic persons. Another commonly used means is the addition of a thickener made from processed starch or a thickening polysaccharide.Currently, thickeners on the market are used in amounts, flavors, usage methods, and the like. There is a problem in the aspect, and there is nothing satisfactory.

[0004]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a person with swallowing dysfunction with a dietary
In order to make liquid foods such as soft drinks, soups, soups, fruit / vegetable juices, sauces, etc. thicker, they can be uniformly mixed just by directly adding and stirring, and they can be swallowed safely by imparting appropriate viscosity. It is an object of the present invention to provide a liquid food for swallowing dysfunction persons, which contains high-viscosity xanthan gum.

[0005]

Means for Solving the Problems In order to achieve the above object, the present inventors have conducted intensive studies and as a result, xanthan gum obtained by heating xanthan gum in a solid state has excellent viscosity characteristics. Was found to exert more functions than expected by including the above in the food, and the present invention was completed. That is, according to the present invention,
In the case of an aqueous solution having a xanthan gum concentration of 0.5% by weight, 4000 to 25000 mPa · s (B-type viscometer 6
(rpm, 25 ° C.). The high-viscosity xanthan gum used in the present invention is obtained by heating the aqueous solution at 120 ° C. for 3 hours using an autoclave.
The viscosity is 3000 mPa · s before heating (B-type viscometer 6r
pm, 25 ° C.). If the viscosity decrease is smaller than 3000 mPa · s, sufficient viscosity characteristics cannot be obtained.

The highly viscous xanthan gum used in the present invention is:
Generally, it can be obtained by heating xanthan gum having a loss on drying (heating at 105 ° C under normal pressure for 5 hours) of 50% by weight or less at 100 to 140 ° C for 30 minutes or more. The heating can be performed in a gas or a liquid. When the reaction is performed in a gas, if the reaction is performed in the presence of oxygen, such as in air, there is a possibility of coloring. Therefore, the reaction is preferably performed in an inert gas. Coloring can also be avoided by performing heating in a gas under reduced pressure. When heating in a liquid, heating is performed in a state where xanthan gum is dispersed in an inert solvent that does not dissolve xanthan gum. No coloring occurs when heating in liquid. When the high-viscosity xanthan gum of the present invention is used in foods, the amount of addition is generally 0.05 to 5.0% by weight, but an effect of about 1 ppm can be expected especially for low-viscosity beverages and the like.

The high-viscosity xanthan gum of the present invention exerts a thickening effect on cold water or low-temperature foods in a short time, and
The physical properties can be adjusted by adding a small amount, and there is no influence on the flavor of the food to be added. Furthermore, when adding the high-viscosity xanthan gum of the present invention to foods, it is possible to have an appropriate viscosity by adjusting the amount of addition depending on the type of food and the degree of swallowing dysfunction, physical condition of the individual, and the like. .

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. The high-viscosity xanthan gum used in the present invention is generally
Xanthan gum having a weight loss on drying (heating at 105 ° C. for 5 hours under normal pressure, and unless otherwise defined below, “weight loss on drying” refers to the weight loss on drying under these conditions) is 100 to 140% by weight of xanthan gum. It can be obtained by heating at 30 ° C. for 30 minutes or more.

The raw material xanthan gum used to produce this highly viscous xanthan gum has a loss on drying of 50% by weight or less, preferably 20% by weight or less, more preferably 15% by weight or less.
Xanthan gum of up to% by weight. As such raw material xanthan gum, first, commercially available powdery or granular xanthan gum can be used. As such a raw material xanthan gum, in a method for producing xanthan gum that is separated from a culture obtained by liquid culturing Xanthomonas campestris with a lower alkanol using a corn starch or glucose as a carbon source, during a drying step after the separated precipitation. Xanthan gum having a loss on drying of 50% by weight or less can be used. If the raw material xanthan gum has a loss on drying of more than 50% by weight, the temperature of the xanthan gum will not be sufficiently increased, so that there is no effect. In order to produce a highly viscous xanthan gum, such a raw material xanthan gum is heated, and the heating is performed at 100 to 140 ° C., preferably 100 to 140 ° C.
The temperature is 30 ° C, more preferably 105 to 125 ° C, for 30 minutes or more, preferably 30 minutes to 10 hours, more preferably 30 minutes to 7 hours, and still more preferably 30 minutes to 6 hours. Even under these conditions, heating for a relatively short time on the high temperature side and heating for a relatively long time on the low temperature side are preferable.
Heating most preferably at 105-125 ° C for 30 minutes
Perform for 6 hours. If the heating temperature is lower than 100 ° C., the viscosity is not sufficiently improved, and if the heating temperature is higher than 140 ° C., the possibility of coloring generally increases.

The heating can be performed in a gas or a liquid. When the reaction is performed in a gas, if the reaction is performed in the presence of oxygen, such as in air, there is a possibility of discoloration. Therefore, the reaction is preferably performed in an inert gas that does not react with xanthan gum. Examples of the inert gas include a nitrogen gas, a helium gas, a carbon dioxide gas, and water vapor. Coloring can also be avoided by performing heating in a gas under reduced pressure. As the gas in this case, it is needless to say that the above-mentioned inert gas can be used, but depending on the degree of pressure reduction, air can also be used without causing coloring. Although the degree of the pressure reduction is not particularly limited, 200 to 0.01 mmHg is appropriate.

When heating in a liquid, the heating is carried out in a state where xanthan gum is dispersed in an inert solvent which does not dissolve xanthan gum. No coloring occurs when heating in liquid. The inert solvent is not particularly limited as long as it does not dissolve xanthan gum and does not react with xanthan gum. Examples of the inert solvent include methanol, ethanol, n-propanol, isopropanol, n-butanol, n-pentyl alcohol, alkanol having 1 to 6 carbon atoms such as n-hexyl alcohol, 1,3-butylene glycol, propylene glycol, Mono- or di-lower alkyl of ethylene glycol such as alkanediol having 1 to 4 carbon atoms such as ethylene glycol, ethylene glycol dimethyl ether, ethylene glycol diethyl ether, ethylene glycol monomethyl ether (methyl cellosolve), ethylene glycol monoethyl ether (ethyl cellosolve) (C = 1-4, especially 1-2)
Mono- or di-lower alkyl (C = 1 to 4, especially 1 to 4,
2) In addition to ethers and the like, vegetable oils and fats, animal fats and oils, fatty acids, and various fats and oils such as fatty acids and glycerin such as mono-, di- and triesters can be mentioned. The reaction in an inert solvent can optionally be carried out under pressure, for example in an autoclave.

The high-viscosity xanthan gum obtained after the heat treatment can be isolated, for example, by filtering the heat-treated solution, washing the cake with a low-boiling solvent such as ethanol if necessary, and then drying it in vacuo. The high viscosity xanthan gum produced by the above method differs from conventional xanthan gum in its high viscosity. That is, the high-viscosity xanthan gum of the present invention has an xanthan gum concentration of 0.5% by weight in an aqueous solution of 4000 to 25%.
000 mPa · s (mPa · s = millipascal x second)
(B-type viscometer, 6 rpm, 25 ° C. Unless otherwise defined below, the viscosity value means the value under this condition. 1 mPa · s = 1 cP (centipoise)), preferably It has a viscosity of 5,000 to 23,000 mPa · s, more preferably 5,000 to 22,000 mPa · s, and still more preferably 6,000 to 21,000 mPa · s. The viscosity of a commercially available 0.5% by weight aqueous solution of xanthan gum is about 1600 to 3300 mPa · s.

In general, when this high-viscosity xanthan gum is heated at 120 ° C. for 3 hours in an autoclave with an aqueous solution having a xanthan gum concentration of 0.5% by weight, the viscosity is 3,000 mPa · s or more, preferably not more than before heating. It decreases by 3000 to 23000 mPa · s, more preferably 4000 to 20000 mPa · s, and still more preferably 5000 to 20000 mPa · s. As for other physical properties, the apparent molecular weight is larger than that of the conventional xanthan gum, but there is no substantial change in the molecule.

The liquid food used as a raw material in the present invention is not particularly limited, and examples thereof include liquid foods such as soft drinks, juices, soups, fruit / vegetable juices, and sauces. In addition, even if it is a normally solid food, it can be used as a raw material as long as it can be mixed with water, a seasoning liquid, and the like and pulverized to obtain a liquid food. The fruit / vegetable juice may be a crushed or squeezed agricultural product having a water content of 80% or more, such as sweeteners such as sugar, liquid sugar, stevia, aspartame, citric acid, fumaric acid, lactic acid, etc. Acidulant, L-
Antioxidants such as ascorbic acid, erythorbic acid, tocopherol, benzoic acid, paraoxybenzoic acid ester,
Even those containing a preservative such as sorbic acid or a fragrance may be used. The amount of the highly viscous xanthan gum used for the preparation of the fluid food for swallowing dysfunction in the present invention is not particularly limited as long as the desired physical properties can be obtained. The amount is preferably 0.05 to 5.0% by weight, more preferably 0.1 to 3% by weight, based on the system. If the content is less than 0.05% by weight, the swallowable viscosity cannot be obtained, and if the content is more than 5.0% by weight, the fluidity is poor due to the fuzziness. The stirring at the time of adding the high-viscosity xanthan gum in the preparation of the fluid food of the present invention does not require a special stirrer because of its good dispersibility, but it is not particularly limited as long as it uniformly disperses and swells. But, for example, household food processors, juicer mixers, whisks, spoons and the like.

The present invention will be specifically described below with reference to Examples, Comparative Examples and Reference Examples, which are intended to exemplify the present invention and do not limit the present invention. (Comparison of viscosity of conventional xanthan gum) A 0.5% by weight aqueous solution of commercially available xanthan gum was prepared, and the viscosity was measured.

[0016]

[Table 1] * Measurement conditions: B-type viscometer, 6 rpm, 25 ° C

(Production Example 1 of High Viscous Xanthan Gum) 1 kg of xanthan gum powder (manufactured by The NutraSweet Kelco Company, A Unit of Monsanto Company, loss on drying 14% by weight) was dispersed in 4 kg of soybean oil, Heated at 100-120 ° C. The xanthan gum dispersions were each filtered and the cake was washed with 40 g of ethanol. The ethanol was removed by vacuum drying for 12 hours to obtain highly viscous xanthan gum. Each 0.5% by weight aqueous solution was prepared, and the viscosity was measured.

[0018]

[Table 2] * Measurement conditions: B-type viscometer, 6 rpm, 25 ° C

(Production example 2 of high-viscosity xanthan gum) 1 kg of xanthan gum powder (manufactured by Rhone Poulin Chemicals Company, loss on drying 8% by weight) was added to 4 kg of soybean oil.
And heated at 100-120 ° C. The xanthan gum dispersions were each filtered and the cake was ethanol 40
g. The ethanol was removed by vacuum drying for 12 hours to obtain highly viscous xanthan gum. Each 0.
A 5% by weight aqueous solution was prepared, and the viscosity was measured.

[0020]

[Table 3] * Measurement conditions: B-type viscometer, 6 rpm, 25 ° C

(Production Example 3 of High Viscous Xanthan Gum) 100 g of xanthan gum powder (produced by Kojin Co., Ltd., loss on drying: 11% by weight) was heated at 110 ° C. in nitrogen. A 0.5% by weight aqueous solution of the obtained highly viscous xanthan gum was prepared, and the viscosity was measured. Table 3 shows the results. In addition, the heating time in Table 3 is the time when the product temperature of xanthan gum was heated at 100 ° C. or higher.

[0022]

[Table 4] * Measurement conditions: B-type viscometer, 6 rpm, 25 ° C

[0023]

EXAMPLES Examples and comparative examples of the present invention will be described below. (Reference Production Example of Thickener for Foods with Dysphagia) A general thickener for foods with dysphagia was produced with the composition shown in Table 5. That is, after mixing gelatinized waxy corn starch and maltodextrin, the mixture was granulated and dried using a flow coater MINI (manufactured by Freund Corporation) according to a conventional method to obtain a thickener A. The gelatinized waxy corn starch used was Matsunoline A (manufactured by Matsutani Chemical Industry Co., Ltd.), and the maltodextrin used was Paindex # 2 (manufactured by Matsutani Chemical Industry Co., Ltd.).

[0024]

[Table 5]

Example 1 and Comparative Examples 1 and 2 <Green tea> A fluid food was prepared according to the composition shown in Table 6, and the dispersibility, solubility and viscosity at this time were observed. Furthermore, regarding ease of swallowing, two elderly people (a, b) with impaired swallowing function, when administered in cooperation with a caregiver, presence or absence of choking, time until swallowing, facial expression when swallowing, etc. Was comprehensively evaluated. Table 7 shows the results.
8 is shown.

[0026]

[Table 6]

[0027]

[Table 7] Note) Excellent 5 points, slightly excellent 4 points, ordinary 3 points, slightly inferior 2 points, inferior 1 point

[0028]

[Table 8] Note) Excellent 5 points, slightly excellent 4 points, ordinary 3 points, slightly inferior 2 points, inferior 1 point

Example 2 and Comparative Examples 3 and 4 <Miso soup> Miso soup was prepared according to the composition shown in Table 9. First, a flavor seasoning was dissolved in boiling water, and after heating was stopped, red miso was added, and the mixture was uniformly dispersed so as not to form lumps, then re-boiled and cooled to 30 ° C.
In addition, red miso is red dashi (manufactured by Hanamaruki Co., Ltd.), and flavor seasoning is bonito flavored bonito (manufactured by Ajinomoto Co., Inc.)
It was used.

[0030]

[Table 9]

A liquid food was prepared according to the composition shown in Table 10. Evaluation was performed in the same manner as in Example 1, and Tables 11 and 12 were used.
The results are shown in FIG. Further, the viscosity was measured by adding each thickener while keeping the miso soup at 30 ° C. in a thermostatic water bath.

[0032]

[Table 10]

[0033]

[Table 11] Note) Excellent 5 points, slightly excellent 4 points, ordinary 3 points, slightly inferior 2 points, inferior 1 point

[0034]

[Table 12] Note) Excellent 5 points, slightly excellent 4 points, ordinary 3 points, slightly inferior 2 points, inferior 1 point

Example 3 and Comparative Examples 5 and 6 <Apple (grated grated)> After washing the apple (cultivar: Fuji), the seeds and their peripheral parts and the skin were removed, and the apples were made into a pace using a food processor. To prevent discoloration, citric acid was added to the composition shown in Table 8 and stirred and adjusted. The citric acid used was citric acid (crystal) N (manufactured by San-Ei Gen FFI Co., Ltd.).

[0036]

[Table 13]

A liquid food was prepared according to the composition shown in Table 14. Evaluation was performed in the same manner as in Example 1, and Tables 15 and 16 were used.
The results are shown in FIG. The viscosity was cooled in a refrigerator and
While maintaining 0 ° C., each thickener was added and measured.

[0038]

[Table 14]

[0039]

[Table 15] Note) Excellent 5 points, slightly excellent 4 points, ordinary 3 points, slightly inferior 2 points, inferior 1 point

[0040]

[Table 16] Note) Excellent 5 points, slightly excellent 4 points, ordinary 3 points, slightly inferior 2 points, inferior 1 point

As shown in Tables 7 and 8, Tables 10 and 11, and Tables 14 and 15, it is difficult to prepare a liquid food for people with swallowing dysfunction using conventional xanthan gum. Physical properties that are easy to swallow could not be obtained.
Further, in Examples 1 to 3, various fluid foods using the high-viscosity xanthan gum of the present invention have excellent dispersibility and solubility even compared to thickener A, which is a commercially available equivalent, and The obtained liquid food had physical properties that could be easily swallowed even by persons with dysphagia.

[0042]

The high-viscosity xanthan gum of the present invention can be added to liquid foods such as soft drinks, soups, soups, fruit / vegetable juices, sauces, etc. directly, and the viscosity can be imparted very easily only by stirring and mixing. , Physical property adjustment is easy,
It is useful for people with swallowing dysfunction to eat safely orally.

────────────────────────────────────────────────── ─── Continued on the front page (51) Int.Cl. ⁶ Identification code FI A61K 47/36 A23L 2/00 E

Claims (3)

[Claims] 1. Xanthan gum concentration of 0.5% by weight
4000 to 25000 Pa · s
A fluid food product for people with swallowing dysfunction, which comprises a highly viscous xanthan gum having a viscosity of (B-type viscometer 6 rpm, 25 ° C.). 2. When the aqueous solution of claim 1 is heated at 120 ° C. for 3 hours, the viscosity is 3000 mPa · s higher than before heating.
(B-type viscometer, 6 rpm, 25 ° C.) A liquid food for people with swallowing dysfunction, characterized by containing a high-viscosity xanthan gum which is reduced by not less than. 3. The high-viscosity xanthan gum according to claim 1, wherein the xanthan gum having a loss on drying (under ordinary pressure, at 105 ° C. for 5 hours) of 50% by weight or less is heated at 100 to 140 ° C. for at least 30 minutes. Liquid food for people with dysphagia.