WO2010050541A1 - Food for people having difficulty chewing and/or swallowing - Google Patents

Food for people having difficulty chewing and/or swallowing Download PDF

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Publication number
WO2010050541A1
WO2010050541A1 PCT/JP2009/068552 JP2009068552W WO2010050541A1 WO 2010050541 A1 WO2010050541 A1 WO 2010050541A1 JP 2009068552 W JP2009068552 W JP 2009068552W WO 2010050541 A1 WO2010050541 A1 WO 2010050541A1
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WO
WIPO (PCT)
Prior art keywords
food
swallowing
difficulty
weight
chewing
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PCT/JP2009/068552
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French (fr)
Japanese (ja)
Inventor
和彦 大和谷
憲亮 土家
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大日本住友製薬株式会社
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Priority to JP2010535833A priority Critical patent/JPWO2010050541A1/en
Publication of WO2010050541A1 publication Critical patent/WO2010050541A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
    • A23L27/32—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives containing dipeptides or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula

Definitions

  • the present invention relates to a food product for persons having difficulty in chewing and / or swallowing containing galactoxyloglucan and polyphenols. Further, the present invention relates to a manufacturing method thereof.
  • Drugs are generally taken with water, but the above-mentioned sick, elderly people and those with difficulty in chewing and / or swallowing are difficult to take the drug together with water. It was necessary to devise such as changing the form of the drug. In addition, there is a problem that the expected medicinal effect cannot be obtained by changing the form.
  • Galactoxyloglucan is widely used mainly as a thickener / stabilizer. Galactoxyloglucan does not gel in a single aqueous solution, but has the property of gelling in the presence of sugar, alcohol, or polyphenol (Patent Document 1). However, in Patent Document 1, there is a description regarding the properties of galactoxyloglucan, which is gelled by mixing an aqueous solution of galactoxyloglucan and polyphenol, but physical properties such as texture and the like relating to the gel made using this property and There is no description about taste.
  • Patent Document 2 a food intake / swallowing supplement prepared using a reversibly thermoresponsive galactoxyloglucan from which side chain galactose of galactoxyloglucan has been partially removed
  • Patent Document 3 a drug swallowing assist drink
  • a heating step is required in order to obtain a form and hardness suitable for a person who eats by drinking drinking water or liquid food at the time of eating.
  • An object of the present invention is to easily produce and provide foods and drugs having a favorable texture for the elderly or those with mastication / swallowing problems by gelling without the need for heating during preparation.
  • the present inventors unexpectedly include galactoxyloglucan and polyphenols at a specific content, which makes it suitable for chewing and / or difficult-to-swallow people. Moreover, it discovered that the foodstuff (composition) which has moderate gel intensity
  • sweeteners to the above foods and drugs, it is possible to mask the astringency and bitterness derived from polyphenols and drugs, improve the taste, and to eat and take foods for people with difficulty in chewing and / or swallowing Found to be suitable.
  • the present invention is as follows.
  • Item 1 Food for people with mastication and / or difficulty in swallowing containing the following components: (1) 0.3 to 2.0 parts by weight of galactoxyloglucan based on the total amount of food, and (2) 0.06 to 0.2 parts by weight of polyphenols based on the total amount of food.
  • Item 2 The food for mastication and / or difficulty swallowing according to Item 1, wherein the galactoxyloglucan is derived from tamarind seeds.
  • Item 3 The food for mastication and / or difficulty swallowing according to Item 1 or 2, wherein the content of galactoxyloglucan relative to the total amount of the food is 0.3 to 1.5 parts by weight.
  • Item 4 The food for mastication and / or difficulty swallowing according to Item 1 or 2, wherein the content of galactoxyloglucan relative to the total amount of the food is 0.4 to 1.2 parts by weight.
  • Item 5 The food for chewing and / or difficulty swallowing according to any one of Items 1 to 4, wherein the polyphenols are derived from plant materials.
  • Item 6 The food for mastication and / or difficulty swallowing according to Item 5, wherein the polyphenols derived from plant raw materials are catechins.
  • Item 7 The food for mastication and / or difficulty swallowing according to any one of Items 1 to 6, wherein the content of polyphenols relative to the total amount of food is 0.06 to 0.15 parts by weight.
  • Item 8 The food for mastication and / or difficulty in swallowing according to Item 7, wherein the content of the polyphenols relative to the total amount of the food is 0.06 to 0.1 parts by weight.
  • Item 9 The food for persons with difficulty in chewing and / or swallowing according to any one of Items 1 to 8, comprising a high-intensity sweetener.
  • Item 10 The food for mastication and / or difficulty swallowing according to Item 9, wherein the high-intensity sweetener is aspartame or neotame.
  • Item 11 The food for mastication and / or difficulty swallowing according to Item 9 or 10, wherein the content of the high-intensity sweetener is 0.00001 to 0.5 parts by weight relative to the total amount of the food.
  • Item 12 A method for producing a food for mastication and / or difficulty swallowing, comprising the following steps (1) to (3): (1) A step of adding galactoxyloglucan and polyphenols to raw materials simultaneously or separately, (2) A step of stirring after the addition and cooling at 0 ° C. to 20 ° C., and (3) a step of standing after cooling.
  • Item 13 The method for producing a food for mastication and / or difficulty in swallowing according to Item 12, wherein a high-intensity sweetener is added to the step (1) simultaneously or separately.
  • Item 14 Oral use of a composition containing the following components for preventing or improving aspiration of a person with difficulty in chewing and / or swallowing: (1) 0.3 to 2.0 parts by weight of galactoxyloglucan with respect to the composition, and (2) 0.06 to 0.2 parts by weight of polyphenols with respect to the composition.
  • Item 15 A method for preventing or improving aspiration in persons with mastication and / or difficulty in swallowing, wherein a composition containing the following components is orally used: (1) 0.3 to 2.0 parts by weight of galactoxyloglucan with respect to the composition, and (2) 0.06 to 0.2 parts by weight of polyphenols with respect to the composition.
  • the present invention can be appropriately gelled without heating at the time of preparation, it can be easily prepared before eating foods for persons with difficulty in chewing and / or swallowing.
  • chewing and swallowing aids conventionally used for gelation are restricted by the preparation place and equipment because they require a heating step and a cooling step at the time of preparation, and further, time and labor are not required.
  • the burden on caregivers can be reduced.
  • it has an appropriate gel strength for eating, it has good throat and is useful for preventing chewing and / or aspiration of persons with difficulty in swallowing.
  • the food product for chewing and / or swallowing difficulty with excellent texture and taste can be obtained by adding other ingredients (for example, food raw materials, pharmaceutical raw materials, etc.). Can be provided. Further, by adding a high-intensity sweetener, it is possible to mask astringency or bitterness while suppressing calorie intake.
  • the “galactoxyloglucan” used in the present invention has glucose, xylose and galactose as constituent sugars, and the main chain has ⁇ 1,4 bonded to glucose, and xylose and galactose bonded to the side chain.
  • Galactoxyloglucan is a natural polysaccharide that exists in the cell walls (primary walls) of higher plants such as dicotyledons and monocotyledons, and is extracted from tamarind, soybeans, mung beans, kidney beans, rice, barley, apples, and the like.
  • galactoxyloglucan any galactoxyloglucan may be used, but galactoxyloglucan having a high galactoxyloglucan content and easily available [Tamarind seed gum: trade names “Glyroid” “Glyate” Dainippon Sumitomo Manufactured by Co., Ltd.] is preferable.
  • the “polyphenols” in the present invention means a series of compounds having a phenol structure having a plurality of hydroxyl groups.
  • the polyphenol may be either a chemically synthesized product or a polyphenol derived from a plant raw material, and is preferably a polyphenol derived from a plant raw material.
  • Polyphenols derived from plant materials include, for example, green tea (such as matcha green tea), black tea, oolong tea, puer tea (black tea), and mate tea, white vegetables, citrus peels and seeds, grape peels and seeds (red wine) , Red grape juice, etc.), apples, strawberries, peaches, none, onion skin, chestnuts, burdock, coffee beans, cacao beans and other plants.
  • green tea such as matcha green tea
  • black tea oolong tea
  • puer tea black tea
  • mate tea white vegetables
  • grape peels and seeds grape peels and seeds
  • red wine Red grape juice, etc.
  • apples strawberries, peaches, none, onion skin, chestnuts, burdock, coffee beans, cacao beans and other plants.
  • desired polyphenols for example, tannins, catechins, Proanthocyanidins (or protocyanidine), flavonoids, etc.
  • plant-derived polyphenols examples include flavones (rutin, luteolin, etc.), furanolol (quercetin, kaempferol, etc.), flavanones (hesperidin, naringin, etc.), flavanols (catechins), anthocyanidins (cyanidine, etc.), Isoflavones (genistein, genistin, daidzein, etc.), tannins (catechol tannin, pyrogallol tannin, etc.), tannic acid, chlorogenic acid, isochlorogenic acid, etc., catechins ((+) catechin, (+) gallocatechin, (+) Epicatechin and its gallic ester, (+) epigallocatechin and its gallic ester, thealvidin and its gallic ester, prodelphinidin and its gallic ester, and the like. As polyphenols derived from plant materials, catechins are preferred.
  • the polyphenols used in the present invention may be the above-mentioned extract (or extract) itself, or may be a liquid obtained by concentrating polyphenols as active ingredients from the extract. Furthermore, what refine
  • the polyphenols used in the present invention may be either powder or aqueous solution.
  • the blending ratio of galactoxyloglucan and polyphenols to food greatly affects the food texture and gel strength of the food. That is, if the blending amount of galactoxyloglucan is too low for food, gelation does not occur even if polyphenols are blended. Moreover, when the compounding quantity of galactoxyloglucan is too high with respect to a foodstuff, it will not be gelatinized by the compounding quantity of polyphenols, or will become a gel of the hard texture which is unsuitable as a food for persons with difficulty in chewing and / or swallowing. That is, in order to produce a food having a texture suitable for foods for persons with difficulty in chewing and / or swallowing, it is necessary to prepare galactoxyloglucan and polyphenols in the following amounts with respect to the total amount of food.
  • the content of galactoxyloglucan is usually 0.3 to 2 parts by weight, preferably 0.3 to 1.5 parts by weight, more preferably 0.4 to 4 parts by weight, based on the total amount of food. 1.2 parts by weight.
  • the content of polyphenols is usually 0.06 to 0.2 parts by weight, preferably 0.06 to 0.15 parts by weight, more preferably 0.06 parts by weight, based on the total amount of food. ⁇ 0.1 parts by weight.
  • a high-intensity sweetener may be used in the food for persons with difficulty in chewing and / or swallowing in the present invention.
  • high-intensity sweetener examples include neotame, aspartame, sucralose, thaumatin, stevia, acesulfame potassium, alitame, glycyrrhizin, dipotassium glycyrrhizinate, disodium glycyrrhizinate, ammonium glycyrrhizinate, saccharin, saccharin sodium, etc. it can.
  • peptide sweeteners described in JP-A-2001-97998 and JP-A-7-285991 can be mentioned.
  • the content of the high-intensity sweetener is usually 0.00001 parts by weight to 0.5 parts by weight with respect to foods for persons with difficulty in chewing and / or swallowing.
  • the amount is preferably 0.00001 part by weight to 0.3 part by weight, and more preferably 0.00005 part by weight to 0.2 part by weight.
  • Neotame used in the present invention is an amino acid-derived high-intensity sweetener having a sweetness 7,000 to 13,000 times that of sugar.
  • An easily available neotame is “Mirassie (registered trademark)” [manufactured by Dainippon Sumitomo Pharma Co., Ltd.].
  • Food raw materials, pharmaceutical raw materials, and the like can be added to the food for persons with difficulty in chewing and / or swallowing containing galactoxyloglucan and polyphenols in the present invention within the range that does not interfere with the effects and medicinal effects of the present invention.
  • the “food for persons with difficulty in chewing and / or swallowing” in the present invention is “difficult to chew” that can make chewing easy (easy to chew) or can eliminate chewing (can be eaten without chewing). It means both “a food for a person” and “a food for a person with difficulty in swallowing” that can be easily swallowed to prevent aspiration. In addition, it means a food having physical properties that can be easily eaten by a person with difficulty in chewing and / or swallowing such as the elderly without aspiration.
  • Examples of “food for persons with difficulty in chewing and / or swallowing” include, for example, thickened foods, solidification supplements, hydration jelly, concentrated fluid foods, soft foods, energy-adjusted foods, mineral-adjusted foods, protein-adjusted foods, and mixer foods , Jelly food, mousse food, and the like.
  • the “food for persons with difficulty in chewing and / or swallowing” may be a drug containing a specific amount of galactoxyloglucan and polyphenols.
  • the drug facilitates swallowing by taking the drug when taken internally, prevents aspiration, prevents the drug from adhering to the oral cavity, and prevents bitterness and astringency derived from the drug. It is used for the purpose of making the taste easy to take by masking etc.
  • “food for persons with difficulty in chewing and / or swallowing” (1) A step of adding galactoxyloglucan and polyphenols to raw materials simultaneously or separately, (2) It can be produced by a step of stirring after addition and cooling at 0 ° C. to 20 ° C., and (3) a step of standing after cooling.
  • the galactoxyloglucan and polyphenols in the production process may be added as a solid (powder) or may be added after dissolving the solid (powder) in an aqueous solution.
  • each of galactoxyloglucan and polyphenols is added simultaneously or in the form of a composition containing each. You may put a heating process in a manufacturing process.
  • it is synonymous with the preferable aspect of the food for the said chewing and / or difficulty swallowing.
  • the drug when the food is used as a drug, the drug may be added in the step (1) in the production process of the “food for persons with difficulty in chewing and / or swallowing”, or (3) You may enclose a chemical
  • Examples of the form of the drug include liquid, semi-solid, gel, film, powder, granule, tablet, capsule and the like.
  • the food for persons with mastication and / or difficulty in swallowing produced according to the present invention can be eaten by not only elderly people and people with mastication / swallowing disorders, but also sick people, (milk) infants and healthy people.
  • a composition containing the following components is orally used: (1) 0.3 to 2.0 parts by weight of galactoxyloglucan with respect to the composition, and (2) 0.06 to 0.2 parts by weight of polyphenols with respect to the composition.
  • composition means a composition containing galactoxyloglucan and polyphenols at a specific blending ratio.
  • the composition can be blended with other food ingredients and / or pharmaceutical ingredients and used for those with difficulty in chewing and / or swallowing.
  • oral means eating a composition containing the component (synonymous with the above-mentioned food) orally when used for persons with difficulty in chewing and / or swallowing.
  • the content of galactoxyloglucan in the composition is usually 0.3 to 2 parts by weight, preferably 0.3 to 1.5 parts by weight, more preferably 0.4 to 1.2 parts by weight. .
  • the content of polyphenols in the composition is usually 0.06 to 0.2 parts by weight, preferably 0.06 to 0.15 parts by weight, more preferably 0.06 to 0.1 parts by weight.
  • Example 1 and Example 2 0.5 g of galactoxyloglucan [trade name “Glyroid 6C” manufactured by Dainippon Sumitomo Pharma Co., Ltd.], green tea extract (polyphenols) containing a high concentration of catechin [trade name “Sunphenon 100S” manufactured by Taiyo Kagaku Co., Ltd.] 06 g and 99.44 g of water were stirred and mixed at 25 ° C. and allowed to stand in a refrigerator at 10 ° C.
  • galactoxyloglucan trade name “Glyroid 6C” manufactured by Dainippon Sumitomo Pharma Co., Ltd.
  • green tea extract polyphenols
  • catechin trade name “Sunphenon 100S” manufactured by Taiyo Kagaku Co., Ltd.” 06 g and 99.44 g of water were stirred and mixed at 25 ° C. and allowed to stand in a refrigerator at 10 ° C.
  • Comparative Examples 1 to 7 were obtained in the same manner as in Example 1 except that the mixture shown in Table 1 was stirred and mixed. As a control example, the mixture with heating and stirring was allowed to stand in a refrigerator at 10 ° C. to obtain Example 2 and Control Examples 1 to 7.
  • a 20 mm diameter cylindrical plunger was attached to a creep meter [manufactured by Yamaden Co., Ltd.], and the maximum breaking strength was measured at a compression rate of 10 mm / sec.
  • the measurement temperature was 10 ° C.
  • Example 1 and Example 2 using galactoxyloglucan gelled by coexisting with polyphenols There was no significant difference in gel strength with or without heating during preparation. Since these gels have an appropriate hardness and dissolve in the mouth appropriately, they are easy to throat and are suitable as foods for persons with difficulty in chewing and / or swallowing.
  • galactoxyloglucan and polyphenols in foods for persons with difficulty in chewing and / or swallowing, it can be prepared without heating, so the heating process can be omitted and the cooling process can be shortened. I was able to save a lot of time. If the content of galactoxyloglucan is less than 0.3 parts by weight with respect to the total amount of food, it will not gel even if polyphenols are used, and even if gelled, it will be a very weak gel with much water separation and / or chewing and / or The food has a texture that is not suitable as a food for people with difficulty swallowing.
  • the content of galactoxyloglucan when the content of galactoxyloglucan is more than 2 parts by weight with respect to the food, it becomes a gel having strong adhesion due to the content of polyphenols, and becomes a hard gel having a breaking strength of 10,000 N / m 2 or more. It was not suitable as a food for people with difficulty in chewing and / or swallowing. If the content of polyphenols is 0.05 parts by weight or less with respect to the total amount of food, it becomes extremely weak even when gelled, and it becomes a gel with much water separation, resulting in a food texture that is not suitable as a food for people with difficulty in chewing and / or swallowing .
  • polyphenols when the content of polyphenols is more than 0.2 parts by weight based on the total amount of food, it becomes a highly adherent gel and a hard gel with a breaking strength of 10,000 N / m 2 or more, and is derived from polyphenols. Because the astringency and bitterness were too strong, it was not suitable for eating.
  • Galactoxyloglucan [trade name “Glyroid 6C” manufactured by Dainippon Sumitomo Pharma Co., Ltd.] 0.5 g, polyphenols [trade name “Sanphenon 100S” manufactured by Taiyo Kagaku Co., Ltd.] 0.06 g, Neotame [trade name “Mirsey 200” ”; Neotame content of 2%] 0.01 g and 99.43 g of water were stirred and mixed at 25 ° C. and allowed to stand in a refrigerator at 10 ° C.
  • Example 2 The taste of the gel prepared in Example 3 and that of Example 1 were compared.
  • Example 1 after the gel passed through the throat, the bitterness peculiar to polyphenols was felt, and the bitterness lasted for a long time. Furthermore, as I continued to eat, the bitterness and astringency of polyphenols became stronger.
  • Example 2 the bitterness and astringency of the polyphenols were masked by slight sweetness, and the taste was very easy to eat. Moreover, even if it continued to eat, the bitterness and astringency of polyphenols were not worrisome. In other words, the taste was improved by adding neotame to the composition of galactoxyloglucan and polyphenols, and it became suitable for eating not only from the texture but also from the aspect of taste.
  • the present invention can be appropriately gelled without heating at the time of preparation, it can be easily prepared before eating foods for persons with difficulty in chewing and / or swallowing. Moreover, the preparation does not require time and labor, and the burden on the caregiver can be reduced. Since it has an appropriate gel strength for eating, it has good throat and is useful for preventing chewing and / or aspiration of persons with difficulty in swallowing. Further, by adding a high-intensity sweetener, it is possible to mask astringency or bitterness while suppressing calorie intake.

Abstract

Provided is a food having a texture favorable for the elderly and people who have difficulty in chewing and/or swallowing.  The food for people having difficulty chewing and/or swallowing containing the following components: (1) galactoxyloglucan in an amount of 0.3 to 2.0 parts by weight of the total amount of the food and (2) a polyphenol in an amount of 0.06 to 0.2 parts by weight of the total amount of the food.  The galactoxyloglucan is preferably derived from tamarind seeds, and the polyphenol is preferably a catechin derived from a plant material.  The food may further contain a sweetener with a high degree of sweetness, and the sweetener with a high degree of sweetness is preferably neotame.

Description

咀嚼及び／又は嚥下困難者用食品Food for people with difficulty in chewing and / or swallowing
　本発明は、ガラクトキシログルカンおよびポリフェノール類を含有する咀嚼及び／又は嚥下困難者用食品に関する。更にその製造方法に関する。 The present invention relates to a food product for persons having difficulty in chewing and / or swallowing containing galactoxyloglucan and polyphenols. Further, the present invention relates to a manufacturing method thereof.
　医療技術の進歩により重症患者が救済され、延命がもたらされてきているが、それに伴って、脳血管障害、脳卒中や咽頭の手術後の後遺症、痴呆症あるいは加齢に伴う咀嚼機能の低下などから嚥下障害のある人が増えている。嚥下機能が低下してくると、水など低粘性の溶液に対して嚥下反射をおこしにくくなり、気管内への誤吸引（誤嚥、いわゆる「むせ」）が起こりやすくなる。誤嚥は苦痛を伴い食する楽しみを失わせ、窒息や肺炎などの呼吸器障害を引き起こす恐れがある。また、高齢者は歯の損耗、減失をきたし、そのため、咀嚼効果を極端に低下させる。咀嚼機能の低下は固形食物の鵜呑み、無理な嚥下、咽頭でのつかえにより窒息を引き起こす恐れがある。 Advances in medical technology have rescued critically ill patients and prolonged their lives. With this, cerebrovascular disorders, sequelae after stroke and pharyngeal surgery, dementia, or decreased masticatory function associated with aging, etc. The number of people with dysphagia is increasing. When the swallowing function is lowered, it becomes difficult to cause swallowing reflex with respect to a low-viscosity solution such as water, and erroneous suction (aspiration, so-called “seed”) into the trachea is likely to occur. Aspiration can cause painful eating pleasure and cause respiratory problems such as suffocation and pneumonia. In addition, the elderly suffer from wear and loss of teeth, and thus masticatory effects are extremely reduced. Decreased chewing function may cause suffocation due to solid food itchiness, excessive swallowing, and pharyngeal grip.
　近年、このような高齢者や咀嚼・嚥下障害のある人の生活の質（ＱＯＬ；Ｑｕａｌｉｔｙ　ｏｆ　ｌｉｆｅ）を向上させようという取組みの高まりとともに、経口で摂取することにより食する楽しみが得られ、更には咀嚼・嚥下機能の向上を補助できる食品の開発が望まれている。このような食品として、これまでに様々な形態（粘度付与、プリン状、ゼリー状）の食品が開発されている。しかし、ゼラチンや寒天などのゲル化剤を用いた食品は、調製時に加熱または加熱後冷却という操作が必要であり、食品の調製に時間や手間がかかり、看護や介護をする側の人間の負担となっている。さらに高齢者を自宅で介護するする在宅介護が増えつつあるなかで、家庭やベッドサイドなどでも簡単に調製できる食品が求められている。 In recent years, with the increasing efforts to improve the quality of life (QOL) of such elderly people and those with mastication / swallowing disorders, enjoyment of eating by oral intake has been obtained. Therefore, it is desired to develop foods that can help improve chewing and swallowing functions. As such foods, foods of various forms (viscosity, pudding, jelly) have been developed so far. However, foods using gelling agents such as gelatin and agar require heating or cooling after heating, and it takes time and effort to prepare the food, and it is a burden on humans on the nursing and nursing side. It has become. Furthermore, as home care for caring for elderly people at home is increasing, foods that can be easily prepared at home or at the bedside are required.
　また、薬剤は一般に水とともに服用されているが、上記病者、高齢者や咀嚼及び／又は嚥下困難者は水ともに薬剤を服用することが困難であり、嚥下しやすいように、例えば錠剤の粉砕など薬剤の形態を変えるなどの工夫が必要であった。また、形態を変えることで期待される薬効が得られなくなるという問題点があった。 Drugs are generally taken with water, but the above-mentioned sick, elderly people and those with difficulty in chewing and / or swallowing are difficult to take the drug together with water. It was necessary to devise such as changing the form of the drug. In addition, there is a problem that the expected medicinal effect cannot be obtained by changing the form.
　ガラクトキシログルカンは主に増粘・安定剤として広く用いられている。ガラクトキシログルカンは単独の水溶液ではゲル化することはないが、糖またはアルコールまたはポリフェノールを共存させることでゲル化するという性質を有する（特許文献１）。しかし、特許文献１にはガラクトキシログルカンの水溶液とポリフェノールを混合することによってゲルになるというガラクトキシログルカンの性質に関する記載はあるが、この性質を用いてつくられたゲルに関する、食感などの物性及び食味についての記載はない。 Galactoxyloglucan is widely used mainly as a thickener / stabilizer. Galactoxyloglucan does not gel in a single aqueous solution, but has the property of gelling in the presence of sugar, alcohol, or polyphenol (Patent Document 1). However, in Patent Document 1, there is a description regarding the properties of galactoxyloglucan, which is gelled by mixing an aqueous solution of galactoxyloglucan and polyphenol, but physical properties such as texture and the like relating to the gel made using this property and There is no description about taste.
　また、ガラクトキシログルカンの側鎖ガラクトースを部分的に除去した可逆的熱応答性ガラクトキシログルカンを用いて調製した摂食・嚥下補助食品（特許文献２）、薬剤の嚥下補助飲料（特許文献３）などがあるが、これらは飲料水または液状食品を喫食時に加熱することで食する人にあった形態や固さとするため、加熱工程を必要とするという問題があった。 In addition, a food intake / swallowing supplement prepared using a reversibly thermoresponsive galactoxyloglucan from which side chain galactose of galactoxyloglucan has been partially removed (Patent Document 2), a drug swallowing assist drink (Patent Document 3) However, there is a problem that a heating step is required in order to obtain a form and hardness suitable for a person who eats by drinking drinking water or liquid food at the time of eating.
特開２０００－３５４４６０号JP 2000-354460 A ＷＯ００／４４２４２号　パンフレットWO00 / 44242 pamphlet 特開平１１－１２４３４２号JP-A-11-124342
　本発明の目的は、調製時に加熱する必要がなくゲル化することにより、高齢者や咀嚼・嚥下障害のある人にとって好ましい食感を有する食品および薬剤を簡便に製造し、提供することである。 An object of the present invention is to easily produce and provide foods and drugs having a favorable texture for the elderly or those with mastication / swallowing problems by gelling without the need for heating during preparation.
　本発明者らは上記課題を解決するために鋭意検討の結果、予想外にもガラクトキシログルカンとポリフェノール類を特定の含有量にて含有せしめることにより、咀嚼及び／又は嚥下困難者の喫食時に適した、適度なゲル強度を有する食品（組成物）を加熱工程なくして提供できることを見出した。 As a result of diligent studies to solve the above problems, the present inventors unexpectedly include galactoxyloglucan and polyphenols at a specific content, which makes it suitable for chewing and / or difficult-to-swallow people. Moreover, it discovered that the foodstuff (composition) which has moderate gel intensity | strength can be provided without a heating process.
　更に、上記食品および薬剤に適宜甘味料を加えることによりポリフェノール類および薬剤に由来する渋味・苦味をマスキングし、食味を改善することができ、咀嚼及び／又は嚥下困難者用食品の喫食および内服に適することを見出した。 Furthermore, by appropriately adding sweeteners to the above foods and drugs, it is possible to mask the astringency and bitterness derived from polyphenols and drugs, improve the taste, and to eat and take foods for people with difficulty in chewing and / or swallowing Found to be suitable.
　すなわち、本発明は、以下の通りである。 That is, the present invention is as follows.
項１：下記成分を含有する咀嚼及び／又は嚥下困難者用食品：
（１）食品全量に対して０．３重量部～２．０重量部のガラクトキシログルカン、及び
（２）食品全量に対して０．０６重量部～０．２重量部のポリフェノール類。 Item 1: Food for people with mastication and / or difficulty in swallowing containing the following components:
(1) 0.3 to 2.0 parts by weight of galactoxyloglucan based on the total amount of food, and (2) 0.06 to 0.2 parts by weight of polyphenols based on the total amount of food.
項２：ガラクトキシログルカンが、タマリンド種子由来である、項１に記載の咀嚼及び／又は嚥下困難者用食品。 Item 2: The food for mastication and / or difficulty swallowing according to Item 1, wherein the galactoxyloglucan is derived from tamarind seeds.
項３：ガラクトキシログルカンの食品全量に対する含有量が、０．３重量部～１．５重量部である、項１又は項２に記載の咀嚼及び／又は嚥下困難者用食品。 Item 3: The food for mastication and / or difficulty swallowing according to Item 1 or 2, wherein the content of galactoxyloglucan relative to the total amount of the food is 0.3 to 1.5 parts by weight.
項４：ガラクトキシログルカンの食品全量に対する含有量が、０．４重量部～１．２重量部である、項１又は項２に記載の咀嚼及び／又は嚥下困難者用食品。 Item 4: The food for mastication and / or difficulty swallowing according to Item 1 or 2, wherein the content of galactoxyloglucan relative to the total amount of the food is 0.4 to 1.2 parts by weight.
項５：ポリフェノール類が、植物原料由来である、項１～項４のいずれか一項に記載の咀嚼及び／又は嚥下困難者用食品。 Item 5: The food for chewing and / or difficulty swallowing according to any one of Items 1 to 4, wherein the polyphenols are derived from plant materials.
項６：植物原料由来のポリフェノール類が、カテキン類である、項５に記載の咀嚼及び／又は嚥下困難者用食品。 Item 6: The food for mastication and / or difficulty swallowing according to Item 5, wherein the polyphenols derived from plant raw materials are catechins.
項７：ポリフェノール類の食品全量に対する含有量が、０．０６重量部～０．１５重量部である、項１～項６のいずれか一項に記載の咀嚼及び／又は嚥下困難者用食品。 Item 7: The food for mastication and / or difficulty swallowing according to any one of Items 1 to 6, wherein the content of polyphenols relative to the total amount of food is 0.06 to 0.15 parts by weight.
項８：ポリフェノール類の食品全量に対する含有量が、０．０６重量部～０．１重量部である、項７に記載の咀嚼及び／又は嚥下困難者用食品。 Item 8: The food for mastication and / or difficulty in swallowing according to Item 7, wherein the content of the polyphenols relative to the total amount of the food is 0.06 to 0.1 parts by weight.
項９：高甘味度甘味料を含有する、項１～項８のいずれか一項に記載の咀嚼及び／又は嚥下困難者用食品。 Item 9: The food for persons with difficulty in chewing and / or swallowing according to any one of Items 1 to 8, comprising a high-intensity sweetener.
項１０：高甘味度甘味料が、アスパルテームまたはネオテームである、項９に記載の咀嚼及び／又は嚥下困難者用食品。 Item 10: The food for mastication and / or difficulty swallowing according to Item 9, wherein the high-intensity sweetener is aspartame or neotame.
項１１：高甘味度甘味料の含有量が、食品全量に対して、０．００００１重量部～０．５重量部含有する項９または項１０に記載の咀嚼及び／又は嚥下困難者用食品。 Item 11: The food for mastication and / or difficulty swallowing according to Item 9 or 10, wherein the content of the high-intensity sweetener is 0.00001 to 0.5 parts by weight relative to the total amount of the food.
項１２：下記（１）～（３）の工程を含む咀嚼及び／又は嚥下困難者用食品の製造方法：
（１）原材料にガラクトキシログルカンおよびポリフェノール類を、同時にまたは別々に添加する工程、
（２）添加後に撹拌し、０℃～２０℃で冷却する工程、および
（３）冷却後に静置する工程。 Item 12: A method for producing a food for mastication and / or difficulty swallowing, comprising the following steps (1) to (3):
(1) A step of adding galactoxyloglucan and polyphenols to raw materials simultaneously or separately,
(2) A step of stirring after the addition and cooling at 0 ° C. to 20 ° C., and (3) a step of standing after cooling.
項１３：工程（１）に高甘味度甘味料を、同時にまたは別々に添加する、項１２に記載の咀嚼及び／又は嚥下困難者用食品の製造方法。 Item 13: The method for producing a food for mastication and / or difficulty in swallowing according to Item 12, wherein a high-intensity sweetener is added to the step (1) simultaneously or separately.
項１４：咀嚼及び／又は嚥下困難者の誤嚥を予防又は改善するための、下記成分を含有する組成物の経口的使用：
（１）組成物に対して０．３重量部～２．０重量部のガラクトキシログルカン、及び
（２）組成物に対して０．０６重量部～０．２重量部のポリフェノール類。 Item 14: Oral use of a composition containing the following components for preventing or improving aspiration of a person with difficulty in chewing and / or swallowing:
(1) 0.3 to 2.0 parts by weight of galactoxyloglucan with respect to the composition, and (2) 0.06 to 0.2 parts by weight of polyphenols with respect to the composition.
項１５：下記成分を含有する組成物を経口的に用いる、咀嚼及び／又は嚥下困難者の誤嚥の予防又は改善方法：
（１）組成物に対して０．３重量部～２．０重量部のガラクトキシログルカン、及び
（２）組成物に対して０．０６重量部～０．２重量部のポリフェノール類。 Item 15: A method for preventing or improving aspiration in persons with mastication and / or difficulty in swallowing, wherein a composition containing the following components is orally used:
(1) 0.3 to 2.0 parts by weight of galactoxyloglucan with respect to the composition, and (2) 0.06 to 0.2 parts by weight of polyphenols with respect to the composition.
　本発明は、調製時に加熱することなく適度なゲル化が可能なので、咀嚼及び／又は嚥下困難者用食品の喫食前に簡便に調製することができる。すなわち、従来ゲル化目的で用いられている咀嚼・嚥下補助剤は調製時に加熱工程および冷却工程を必要とするために調製場所および設備による制約を受け、更には時間と手間を要することがなく、介護者の負担を軽減できる。喫食に適度なゲル強度を有するので、のど越しも良く、咀嚼及び／嚥下困難者の誤嚥を防止に有用である。また、該食品は、所望の目的を達する限りにおいて、他の成分（例えば、食品原材料、医薬品原材料など）を添加することにより、食感及び食味に優れた咀嚼及び／又は嚥下困難者用食品を提供することができる。更には、高甘味度甘味料を添加することにより、摂取カロリーを抑制しつつ、渋味または苦味などをマスキングすることができる。 Since the present invention can be appropriately gelled without heating at the time of preparation, it can be easily prepared before eating foods for persons with difficulty in chewing and / or swallowing. In other words, chewing and swallowing aids conventionally used for gelation are restricted by the preparation place and equipment because they require a heating step and a cooling step at the time of preparation, and further, time and labor are not required. The burden on caregivers can be reduced. Since it has an appropriate gel strength for eating, it has good throat and is useful for preventing chewing and / or aspiration of persons with difficulty in swallowing. In addition, as long as the food achieves the desired purpose, the food product for chewing and / or swallowing difficulty with excellent texture and taste can be obtained by adding other ingredients (for example, food raw materials, pharmaceutical raw materials, etc.). Can be provided. Further, by adding a high-intensity sweetener, it is possible to mask astringency or bitterness while suppressing calorie intake.
　本発明で使用する「ガラクトキシログルカン」はグルコース、キシロース及びガラクトースを構成糖とし、主鎖はグルコースがβ１，４結合し、側鎖にキシロース、さらにガラクトースが結合している。 The “galactoxyloglucan” used in the present invention has glucose, xylose and galactose as constituent sugars, and the main chain has β1,4 bonded to glucose, and xylose and galactose bonded to the side chain.
　ガラクトキシログルカンは双子葉、単子葉植物など高等植物の細胞壁（一次壁）に存在する天然多糖であり、タマリンドをはじめ、大豆、緑豆、インゲンマメ、イネ、オオムギ、リンゴなどから抽出される。ガラクトキシログルカンとしては、いかなるガラクトキシログルカンでもよいが、ガラクトキシログルカンの含有率が高く、入手容易なタマリンド種子由来のガラクトキシログルカン〔タマリンド種子ガム：商品名「グリロイド」「グリエイト」大日本住友製薬（株）製〕が好ましい。 Galactoxyloglucan is a natural polysaccharide that exists in the cell walls (primary walls) of higher plants such as dicotyledons and monocotyledons, and is extracted from tamarind, soybeans, mung beans, kidney beans, rice, barley, apples, and the like. As galactoxyloglucan, any galactoxyloglucan may be used, but galactoxyloglucan having a high galactoxyloglucan content and easily available [Tamarind seed gum: trade names “Glyroid” “Glyate” Dainippon Sumitomo Manufactured by Co., Ltd.] is preferable.
　本発明のおける「ポリフェノール類」とは、水酸基を複数有するフェノール構造を有する一連の化合物を意味する。該ポリフェノール類は、化学合成品又は植物原料由来のポリフェノール類のいずれでもよく、好ましくは、植物原料由来のポリフェノール類である。 The “polyphenols” in the present invention means a series of compounds having a phenol structure having a plurality of hydroxyl groups. The polyphenol may be either a chemically synthesized product or a polyphenol derived from a plant raw material, and is preferably a polyphenol derived from a plant raw material.
　植物原料由来のポリフェノール類は、例えば、緑茶（抹茶煎茶など）、紅茶、ウーロン茶、プーアル茶（黒茶）、マテ茶等の茶葉、白色野菜、柑橘類の果皮や種子、ブドウの果皮や種子（赤ワイン、赤ブドウ果汁など）、リンゴ、柿、桃、なし、タマネギの皮、栗、ゴボウ、コーヒー豆、カカオ豆等の植物から得ることができる。具体的には、前記植物から温水などで抽出される抽出物（又は抽出液）に含まれており、この抽出物を適宜精製することにより、所望のポリフェノール類（例えば、タンニン類、カテキン類、プロアントシアニジン類（又はプロトシアニジン）、フラボノイド類など）を得ることができる。 Polyphenols derived from plant materials include, for example, green tea (such as matcha green tea), black tea, oolong tea, puer tea (black tea), and mate tea, white vegetables, citrus peels and seeds, grape peels and seeds (red wine) , Red grape juice, etc.), apples, strawberries, peaches, none, onion skin, chestnuts, burdock, coffee beans, cacao beans and other plants. Specifically, it is contained in an extract (or extract) extracted from the plant with warm water or the like, and by appropriately purifying the extract, desired polyphenols (for example, tannins, catechins, Proanthocyanidins (or protocyanidine), flavonoids, etc.) can be obtained.
　植物原料由来のポリフェノール類としては、例えば、フラボン（ルチン、ルテオリン等）、フラノロール（ケルセチン、ケンフェロール等）、フラバノン（へスペリジン、ナリンジン等）、フラバノール（カテキン類）、アントシアニジン（シアニジン等）、イソフラボン（ゲニステイン、ゲニスチン、ダイゼイン等）、タンニン類（カテコールタンニン、ピロガロールタンニンなどのタンニン（没食子）、タンニン酸、クロロゲン酸、イソクロロゲン酸等）、カテキン類（（＋）カテキン、（＋）ガロカテキン、（＋）エピカテキンとその没食子エステル、（＋）エピガロカテキンとその没食子エステル、テアルビジンとその没食子エステル、プロデルフィニジンとその没食子等）等が挙げられる。植物原料由来のポリフェノール類としては、カテキン類が好ましい。 Examples of plant-derived polyphenols include flavones (rutin, luteolin, etc.), furanolol (quercetin, kaempferol, etc.), flavanones (hesperidin, naringin, etc.), flavanols (catechins), anthocyanidins (cyanidine, etc.), Isoflavones (genistein, genistin, daidzein, etc.), tannins (catechol tannin, pyrogallol tannin, etc.), tannic acid, chlorogenic acid, isochlorogenic acid, etc., catechins ((+) catechin, (+) gallocatechin, (+) Epicatechin and its gallic ester, (+) epigallocatechin and its gallic ester, thealvidin and its gallic ester, prodelphinidin and its gallic ester, and the like. As polyphenols derived from plant materials, catechins are preferred.
　本発明で使用されるポリフェノール類は、上述の抽出物（又は抽出液）それ自体使用してもよく、また、その抽出液から有効成分のポリフェノール類を濃縮した液でもよい。さらに、その抽出物（又は抽出液）から有効成分のポリフェノール類を精製したものでもよい。また、ポリフェノール類は１種又は複数種の混合物として用いることもできる。また、単に、通常の緑茶、紅茶、ウーロン茶、プーアル茶（黒茶）、マテ茶、赤ワイン、赤ブドウ果汁やコーヒーなど、あるいは、それらの市販飲料水をそのまま使用してもよいが、ポリフェノール類を多く含んでいるものが好ましい。本発明で使用するポリフェノール類は粉末又は水溶液のいずれでもよい。 The polyphenols used in the present invention may be the above-mentioned extract (or extract) itself, or may be a liquid obtained by concentrating polyphenols as active ingredients from the extract. Furthermore, what refine | purified polyphenols of an active ingredient from the extract (or extract) may be used. Moreover, polyphenols can also be used as a 1 type, or multiple types of mixture. In addition, normal green tea, black tea, oolong tea, puer tea (black tea), mate tea, red wine, red grape juice, coffee, etc., or commercially available drinking water thereof may be used as they are, but polyphenols may be used. What contains many is preferable. The polyphenols used in the present invention may be either powder or aqueous solution.
　本発明においては、ガラクトキシログルカンとポリフェノール類の食品に対する配合割合が食品の食感およびゲル強度に大きく影響する。すなわち、食品に対してガラクトキシログルカンの配合量が低すぎるとポリフェノール類を配合してもゲル化しない。また、食品に対してガラクトキシログルカンの配合量が高すぎるとポリフェノール類の配合量によってはゲル化しない、又は咀嚼及び／又は嚥下困難者用食品としては適しない硬い食感のゲルとなる。すなわち、咀嚼及び／又は嚥下困難者用食品として適した食感の食品を製造するためにはガラクトキシログルカン及びポリフェノール類を食品全量に対して下記の配合量で調製することが必要である。 In the present invention, the blending ratio of galactoxyloglucan and polyphenols to food greatly affects the food texture and gel strength of the food. That is, if the blending amount of galactoxyloglucan is too low for food, gelation does not occur even if polyphenols are blended. Moreover, when the compounding quantity of galactoxyloglucan is too high with respect to a foodstuff, it will not be gelatinized by the compounding quantity of polyphenols, or will become a gel of the hard texture which is unsuitable as a food for persons with difficulty in chewing and / or swallowing. That is, in order to produce a food having a texture suitable for foods for persons with difficulty in chewing and / or swallowing, it is necessary to prepare galactoxyloglucan and polyphenols in the following amounts with respect to the total amount of food.
　ガラクトキシログルカンの含有量は、食品全量に対して、通常０．３重量部～２重量部であり、好ましくは０．３重量部～１．５重量部、より好ましくは０．４重量部～１．２重量部である。 The content of galactoxyloglucan is usually 0.3 to 2 parts by weight, preferably 0.3 to 1.5 parts by weight, more preferably 0.4 to 4 parts by weight, based on the total amount of food. 1.2 parts by weight.
　ポリフェノール類の含有量は、食品の全量に対し、通常０．０６重量部～０．２重量部であり、好ましくは０．０６重量部～０．１５重量部、より好ましくは０．０６重量部～０．１重量部である。 The content of polyphenols is usually 0.06 to 0.2 parts by weight, preferably 0.06 to 0.15 parts by weight, more preferably 0.06 parts by weight, based on the total amount of food. ~ 0.1 parts by weight.
　また、本発明における咀嚼及び／又は嚥下困難者用食品には、更に高甘味度甘味料を用いてもよい。 In addition, a high-intensity sweetener may be used in the food for persons with difficulty in chewing and / or swallowing in the present invention.
　「高甘味度甘味料」としては、ネオテーム、アスパルテーム、スクラロース、ソーマチン、ステビア、アセスルファムカリウム、アリテーム、グリチルリチン，グリチルリチン酸２カリウム，グリチルリチン酸２ナトリウム，グリチルリチン酸アンモニウム塩、サッカリン、サッカリンナトリウム等を挙げることができる。これらの他にも、例えば、特開２００１－９７９９８号公報、特開平７－２８５９９１号公報に記載されているペプチド系甘味料が挙げられる。これらの１種又は２種以上、好ましくは、ネオテーム、アスパルテームからなる一種以上、さらに好ましくはネオテームを挙げることができる。高甘味度甘味料の含有量としては、咀嚼及び／又は嚥下困難者用食品に対して通常０．００００１重量部～０．５重量部である。好ましくは、０．００００１重量部～０．３重量部であり、更に好ましくは、０．００００５重量部～０．２重量部である。 Examples of the “high-intensity sweetener” include neotame, aspartame, sucralose, thaumatin, stevia, acesulfame potassium, alitame, glycyrrhizin, dipotassium glycyrrhizinate, disodium glycyrrhizinate, ammonium glycyrrhizinate, saccharin, saccharin sodium, etc. it can. In addition to these, for example, peptide sweeteners described in JP-A-2001-97998 and JP-A-7-285991 can be mentioned. One or more of these, preferably one or more of neotame and aspartame, more preferably neotame. The content of the high-intensity sweetener is usually 0.00001 parts by weight to 0.5 parts by weight with respect to foods for persons with difficulty in chewing and / or swallowing. The amount is preferably 0.00001 part by weight to 0.3 part by weight, and more preferably 0.00005 part by weight to 0.2 part by weight.
　本発明で使用するネオテームとはアミノ酸由来高甘味度甘味料で、砂糖の７，０００～１３，０００倍の甘味度を有する。入手容易なネオテームとしては「ミラスィー（登録商標）」［大日本住友製薬（株）製］である。 Neotame used in the present invention is an amino acid-derived high-intensity sweetener having a sweetness 7,000 to 13,000 times that of sugar. An easily available neotame is “Mirassie (registered trademark)” [manufactured by Dainippon Sumitomo Pharma Co., Ltd.].
　本発明におけるガラクトキシログルカンおよびポリフェノール類を含有する咀嚼及び／又は嚥下困難者用食品には、本発明の効果および薬効を妨げない範囲内で食品原材料、医薬品原材料などを添加することができる。 Food raw materials, pharmaceutical raw materials, and the like can be added to the food for persons with difficulty in chewing and / or swallowing containing galactoxyloglucan and polyphenols in the present invention within the range that does not interfere with the effects and medicinal effects of the present invention.
本発明における「咀嚼及び／又は嚥下困難者用食品」とは、咀嚼を容易にする（噛みやすく）ことのできる、または咀嚼を不要にする（噛まなくても食べられる）ことのできる「咀嚼困難者用食品」と、さらに嚥下が容易で誤嚥を防ぐことのできる「嚥下困難者用食品」の双方、またはいずれか一方を意味する。また、高齢者等の咀嚼及び／又は嚥下困難者が誤嚥等することなく容易に喫食できる物性を有する食品を意味する。 The “food for persons with difficulty in chewing and / or swallowing” in the present invention is “difficult to chew” that can make chewing easy (easy to chew) or can eliminate chewing (can be eaten without chewing). It means both “a food for a person” and “a food for a person with difficulty in swallowing” that can be easily swallowed to prevent aspiration. In addition, it means a food having physical properties that can be easily eaten by a person with difficulty in chewing and / or swallowing such as the elderly without aspiration.
　「咀嚼及び／又は嚥下困難者用食品」としては、例えば、とろみ調整食品、固形化補助食品、水分補給ゼリー、濃厚流動食品、やわらか食品、エネルギー調整食品、ミネラル調整食品、たんぱく質調整食品、ミキサー食、キザミ食、ムース状食品等が挙げられる。 Examples of “food for persons with difficulty in chewing and / or swallowing” include, for example, thickened foods, solidification supplements, hydration jelly, concentrated fluid foods, soft foods, energy-adjusted foods, mineral-adjusted foods, protein-adjusted foods, and mixer foods , Jelly food, mousse food, and the like.
　本発明における「咀嚼及び／又は嚥下困難者用食品」には、特定量のガラクトキシログルカン及びポリフェノール類を含有する薬剤であってもよい。該薬剤は、薬剤の内服の際に嚥下を補助することで嚥下を容易にし、誤嚥を防ぐこと、薬剤が口腔内に付着し残存するのを防ぐこと、また薬剤に由来する苦味や渋味等をマスキングすることで内服しやすい食味とする目的で用いられる。 In the present invention, the “food for persons with difficulty in chewing and / or swallowing” may be a drug containing a specific amount of galactoxyloglucan and polyphenols. The drug facilitates swallowing by taking the drug when taken internally, prevents aspiration, prevents the drug from adhering to the oral cavity, and prevents bitterness and astringency derived from the drug. It is used for the purpose of making the taste easy to take by masking etc.
　本発明における「咀嚼及び／又は嚥下困難者用食品」は、
（１）原材料にガラクトキシログルカンおよびポリフェノール類を、同時にまたは別々に添加する工程、
（２）添加後に撹拌し、０℃～２０℃で冷却する工程、および
（３）冷却後に静置する工程
により製造することができる。 In the present invention, “food for persons with difficulty in chewing and / or swallowing”
(1) A step of adding galactoxyloglucan and polyphenols to raw materials simultaneously or separately,
(2) It can be produced by a step of stirring after addition and cooling at 0 ° C. to 20 ° C., and (3) a step of standing after cooling.
　前記製造工程におけるガラクトキシログルカンおよびポリフェノール類は、固体（粉末）として添加してもよく、また固体（粉末）を水溶液に溶解して添加してもよい。同時に添加する場合には、ガラクトキシログルカンおよびポリフェノール類の各々を同時に、又は各々を含有する組成物の形態で添加することを意味する。製造工程中に加熱工程を入れてもよい。尚、好ましい態様については、前記咀嚼及び／又は嚥下困難者用食品の好ましい態様と同義である。 The galactoxyloglucan and polyphenols in the production process may be added as a solid (powder) or may be added after dissolving the solid (powder) in an aqueous solution. When added simultaneously, it means that each of galactoxyloglucan and polyphenols is added simultaneously or in the form of a composition containing each. You may put a heating process in a manufacturing process. In addition, about a preferable aspect, it is synonymous with the preferable aspect of the food for the said chewing and / or difficulty swallowing.
　本発明において、該食品を薬剤として用いる場合には、前記「咀嚼及び／又は嚥下困難者用食品」の製造工程における（１）の工程において、薬剤を添加してもよいし、前記（３）の工程後に出来上がったゲルに薬剤をいわゆるオブラートのように封入してもよい。 In the present invention, when the food is used as a drug, the drug may be added in the step (1) in the production process of the “food for persons with difficulty in chewing and / or swallowing”, or (3) You may enclose a chemical | medical agent like the so-called oblate in the gel completed after the process of this.
　前記薬剤の形態としては例えば、液状、半固体状、ゲル状、フィルム状、粉状、顆粒状、錠剤、カプセル剤等が挙げられる。 Examples of the form of the drug include liquid, semi-solid, gel, film, powder, granule, tablet, capsule and the like.
　本発明によって製造される咀嚼及び／又は嚥下困難者用食品は、高齢者や咀嚼・嚥下障害のある人に限らず、病人、（乳）幼児や健常人も食することができる。 The food for persons with mastication and / or difficulty in swallowing produced according to the present invention can be eaten by not only elderly people and people with mastication / swallowing disorders, but also sick people, (milk) infants and healthy people.
　本発明の他の態様として、咀嚼及び／又は嚥下困難者の誤嚥を予防又は改善するための、下記成分を含有する組成物の経口的使用を提供する：
（１）組成物に対して０．３重量部～２．０重量部のガラクトキシログルカン、及び
（２）組成物に対して０．０６重量部～０．２重量部のポリフェノール類。 As another aspect of the present invention, there is provided an oral use of a composition containing the following components for preventing or improving aspiration in persons with mastication and / or difficulty in swallowing:
(1) 0.3 to 2.0 parts by weight of galactoxyloglucan with respect to the composition, and (2) 0.06 to 0.2 parts by weight of polyphenols with respect to the composition.
　本発明の他の態様として、下記成分を含有する組成物を経口的に用いる、咀嚼及び／又は嚥下困難者の誤嚥の予防又は改善方法も提供する：
（１）組成物に対して０．３重量部～２．０重量部のガラクトキシログルカン、及び
（２）組成物に対して０．０６重量部～０．２重量部のポリフェノール類。 As another aspect of the present invention, there is also provided a method for preventing or improving aspiration of persons with difficulty in mastication and / or swallowing, wherein a composition containing the following components is orally used:
(1) 0.3 to 2.0 parts by weight of galactoxyloglucan with respect to the composition, and (2) 0.06 to 0.2 parts by weight of polyphenols with respect to the composition.
　これらの態様において、「組成物」とは、ガラクトキシログルカン及びポリフェノール類を特定の配合割合で含有する組成物を意味する。該組成物は、その他の食品原材料及び／又は医薬品原材料と共に配合して、咀嚼及び／嚥下困難者に用いることができる。 In these embodiments, the “composition” means a composition containing galactoxyloglucan and polyphenols at a specific blending ratio. The composition can be blended with other food ingredients and / or pharmaceutical ingredients and used for those with difficulty in chewing and / or swallowing.
　これらの態様において、「経口的」とは、咀嚼及び／又は嚥下困難者に用いる場合において、該成分を含有する組成物（前掲の食品と同義）を経口で喫食することを意味する。 In these embodiments, “oral” means eating a composition containing the component (synonymous with the above-mentioned food) orally when used for persons with difficulty in chewing and / or swallowing.
　組成物に対するガラクトキシログルカンの含有量は、通常０．３重量部～２重量部であり、好ましくは０．３～１．５重量部、より好ましくは０．４～１．２重量部である。 The content of galactoxyloglucan in the composition is usually 0.3 to 2 parts by weight, preferably 0.3 to 1.5 parts by weight, more preferably 0.4 to 1.2 parts by weight. .
　組成物に対するポリフェノール類の含有量は、通常０．０６～０．２重量部であり、好ましくは０．０６～０．１５重量部、より好ましくは０．０６～０．１重量部である。 The content of polyphenols in the composition is usually 0.06 to 0.2 parts by weight, preferably 0.06 to 0.15 parts by weight, more preferably 0.06 to 0.1 parts by weight.
　以下に実施例、比較例及び対照例を挙げ、本発明をより詳細に説明するが、本発明は以下の実施例にのみ限定されるものではなく、本発明の技術分野における通常の技術を用いることができる。 The present invention will be described in more detail below with reference to examples, comparative examples, and control examples. However, the present invention is not limited to the following examples, and ordinary techniques in the technical field of the present invention are used. be able to.
実施例１及び実施例２：
　ガラクトキシログルカン［商品名「グリロイド６Ｃ」大日本住友製薬（株）製］０．５ｇ、カテキン高濃度含有緑茶抽出物（ポリフェノール類）［商品名「サンフェノン１００Ｓ」太陽化学（株）製］０．０６ｇ、水９９．４４ｇを２５℃で撹拌混合し１０℃の冷蔵庫に静置した。 Example 1 and Example 2:
0.5 g of galactoxyloglucan [trade name “Glyroid 6C” manufactured by Dainippon Sumitomo Pharma Co., Ltd.], green tea extract (polyphenols) containing a high concentration of catechin [trade name “Sunphenon 100S” manufactured by Taiyo Kagaku Co., Ltd.] 06 g and 99.44 g of water were stirred and mixed at 25 ° C. and allowed to stand in a refrigerator at 10 ° C.
　表１に掲げる配合で撹拌混合した以外は、実施例１と同様の操作にて比較例１～７を得た。対照例として加熱撹拌混合したものを１０℃の冷蔵庫に静置し、実施例２及び対照例１～７を得た。 Comparative Examples 1 to 7 were obtained in the same manner as in Example 1 except that the mixture shown in Table 1 was stirred and mixed. As a control example, the mixture with heating and stirring was allowed to stand in a refrigerator at 10 ° C. to obtain Example 2 and Control Examples 1 to 7.
　ゲル化したものについては、クリープメーター［（株）山電製］に直径２０ｍｍの円筒状プランジャーを取り付け、圧縮速度１０ｍｍ／ｓｅｃにて最大破断強度を測定した。尚、測定温度は１０℃で行った。 For the gelled product, a 20 mm diameter cylindrical plunger was attached to a creep meter [manufactured by Yamaden Co., Ltd.], and the maximum breaking strength was measured at a compression rate of 10 mm / sec. The measurement temperature was 10 ° C.
　以上の結果を表１および表２に示す。 Table 1 and Table 2 show the above results.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　以上の結果より、ポリフェノール類と共存することによりゲル化したのはガラクトキシログルカンを使用した実施例１および実施例２だけであった。調製時に加熱をしても、しなくても、ゲル強度に大差はなかった。これらのゲルは適度な硬さがあり、口中で適度に溶けるため、のど越しが良く、咀嚼及び／又は嚥下困難者用食品として適したものであった。 From the above results, only Example 1 and Example 2 using galactoxyloglucan gelled by coexisting with polyphenols. There was no significant difference in gel strength with or without heating during preparation. Since these gels have an appropriate hardness and dissolve in the mouth appropriately, they are easy to throat and are suitable as foods for persons with difficulty in chewing and / or swallowing.
　また、ゲル化しなかったものについては比較のためにポリフェノール類を添加しなかったものを調製して粘度を測定したが、ポリフェノール類を配合することによる増粘効果は認められなかった。よって、ポリフェノール類と共存することによるゲル化はガラクトキシログルカンに特異的なものであった。 Also, for those that did not gel, for the purpose of comparison, those without the addition of polyphenols were prepared and the viscosity was measured. However, no thickening effect due to blending of the polyphenols was observed. Therefore, gelation by coexisting with polyphenols was specific to galactoxyloglucan.
　更に、咀嚼及び／又は嚥下困難者用食品にガラクトキシログルカンとポリフェノール類を使用することで、加熱することなく調製できるため、加熱工程を省き、冷却工程を短縮することが可能となったため、製造時間を大幅に短縮することができた。
　ガラクトキシログルカンの含有量は、食品全量に対して０．３重量部より少ないとポリフェノール類を使用してもゲル化せず、ゲル化したとしても極弱い、離水の多いゲルとなり咀嚼及び／又は嚥下困難者食品としては適しない食感の食品となった。また、ガラクトキシログルカンの含有量が食品に対して２重量部より多いと、ポリフェノール類の含有量によって付着性の強いゲルとなると共に、破断強度が１０，０００Ｎ／ｍ2以上の固いゲルとなり、咀嚼及び／又は嚥下困難者用食品としては適していなかった。
　ポリフェノール類の含有量は食品全量に対して０．０５重量部以下だとゲル化しても極弱い、離水の多いゲルとなり咀嚼及び／又は嚥下困難者食品としては適しない食感の食品となった。また、ポリフェノール類の含有量が食品全量に対して０．２重量部より多いと、付着性の強いゲルとなると共に、破断強度が１０，０００Ｎ／ｍ2以上の固いゲルとなり、ポリフェノール類由来の渋味や苦味が強すぎるため、喫食に適さなかった。 Furthermore, by using galactoxyloglucan and polyphenols in foods for persons with difficulty in chewing and / or swallowing, it can be prepared without heating, so the heating process can be omitted and the cooling process can be shortened. I was able to save a lot of time.
If the content of galactoxyloglucan is less than 0.3 parts by weight with respect to the total amount of food, it will not gel even if polyphenols are used, and even if gelled, it will be a very weak gel with much water separation and / or chewing and / or The food has a texture that is not suitable as a food for people with difficulty swallowing. Further, when the content of galactoxyloglucan is more than 2 parts by weight with respect to the food, it becomes a gel having strong adhesion due to the content of polyphenols, and becomes a hard gel having a breaking strength of 10,000 N / m 2 or more. It was not suitable as a food for people with difficulty in chewing and / or swallowing.
If the content of polyphenols is 0.05 parts by weight or less with respect to the total amount of food, it becomes extremely weak even when gelled, and it becomes a gel with much water separation, resulting in a food texture that is not suitable as a food for people with difficulty in chewing and / or swallowing . In addition, when the content of polyphenols is more than 0.2 parts by weight based on the total amount of food, it becomes a highly adherent gel and a hard gel with a breaking strength of 10,000 N / m 2 or more, and is derived from polyphenols. Because the astringency and bitterness were too strong, it was not suitable for eating.
実施例３：ネオテームによるマスキング効果 Example 3: Masking effect by neotame
　ガラクトキシログルカン［商品名「グリロイド６Ｃ」大日本住友製薬（株）製］０．５ｇ、ポリフェノール類［商品名「サンフェノン１００Ｓ」太陽化学（株）製］０．０６ｇ、ネオテーム［商品名「ミラスィー２００」；ネオテーム含有量２％］０．０１ｇ、水９９．４３ｇを２５℃で撹拌混合し１０℃の冷蔵庫に静置した。 Galactoxyloglucan [trade name “Glyroid 6C” manufactured by Dainippon Sumitomo Pharma Co., Ltd.] 0.5 g, polyphenols [trade name “Sanphenon 100S” manufactured by Taiyo Kagaku Co., Ltd.] 0.06 g, Neotame [trade name “Mirsey 200” ”; Neotame content of 2%] 0.01 g and 99.43 g of water were stirred and mixed at 25 ° C. and allowed to stand in a refrigerator at 10 ° C.
　実施例３で調製したゲルと実施例１のゲルの食味を比較した。実施例１はゲルがのどを通過した後に、ポリフェノール類特有の苦味が感じられ、その苦味が長く持続した。さらに食べ続けるに従ってポリフェノール類の苦味・渋味が強く感じられるようになった。実施例２はポリフェノール類の苦味・渋味が僅かな甘味によってマスキングされており非常に食べやすい食味であった。また、さらに食べ続けてもポリフェノール類の苦味・渋味が気になることはなかった。つまりガラクトキシログルカンとポリフェノール類の組成物にネオテームを加えることで食味が改善され、食感だけでなく食味の側面からも喫食に適したものとなった。 The taste of the gel prepared in Example 3 and that of Example 1 were compared. In Example 1, after the gel passed through the throat, the bitterness peculiar to polyphenols was felt, and the bitterness lasted for a long time. Furthermore, as I continued to eat, the bitterness and astringency of polyphenols became stronger. In Example 2, the bitterness and astringency of the polyphenols were masked by slight sweetness, and the taste was very easy to eat. Moreover, even if it continued to eat, the bitterness and astringency of polyphenols were not worrisome. In other words, the taste was improved by adding neotame to the composition of galactoxyloglucan and polyphenols, and it became suitable for eating not only from the texture but also from the aspect of taste.
　本発明は、調製時に加熱することなく適度なゲル化が可能なので、咀嚼及び／又は嚥下困難者用食品の喫食前に簡便に調製することができる。また、調製に時間と手間を要することがなく、介護者の負担を軽減できる。喫食に適度なゲル強度を有するので、のど越しも良く、咀嚼及び／嚥下困難者の誤嚥を防止に有用である。更には、高甘味度甘味料を添加することにより、摂取カロリーを抑制しつつ、渋味または苦味などをマスキングすることができる。 Since the present invention can be appropriately gelled without heating at the time of preparation, it can be easily prepared before eating foods for persons with difficulty in chewing and / or swallowing. Moreover, the preparation does not require time and labor, and the burden on the caregiver can be reduced. Since it has an appropriate gel strength for eating, it has good throat and is useful for preventing chewing and / or aspiration of persons with difficulty in swallowing. Further, by adding a high-intensity sweetener, it is possible to mask astringency or bitterness while suppressing calorie intake.

Claims (15)

  1. 下記成分を含有する咀嚼及び／又は嚥下困難者用食品：
    （１）食品全量に対して０．３重量部～２．０重量部のガラクトキシログルカン、及び
    （２）食品全量に対して０．０６重量部～０．２重量部のポリフェノール類。     Food for persons with difficulty in chewing and / or swallowing containing the following ingredients:
    (1) 0.3 to 2.0 parts by weight of galactoxyloglucan based on the total amount of food, and (2) 0.06 to 0.2 parts by weight of polyphenols based on the total amount of food.
  2. ガラクトキシログルカンが、タマリンド種子由来である、請求項１に記載の嚥下及び／又は咀嚼困難者用食品。 The food for a person with difficulty in swallowing and / or chewing according to claim 1, wherein the galactoxyloglucan is derived from tamarind seeds.
  3. ガラクトキシログルカンの食品全量に対する含有量が、０．３重量部～１．５重量部である、請求項１又は請求項２に記載の咀嚼及び／又は嚥下困難者用食品。 The food for mastication and / or difficulty swallowing according to claim 1 or 2, wherein the content of galactoxyloglucan relative to the total amount of food is 0.3 to 1.5 parts by weight.
  4. ガラクトキシログルカンの食品全量に対する含有量が、０．４重量部～１．２重量部である、請求項１又は請求項２に記載の咀嚼及び／又は嚥下困難者用食品。 The food for mastication and / or swallowing difficulty according to claim 1 or 2, wherein the content of galactoxyloglucan relative to the total amount of food is 0.4 to 1.2 parts by weight.
  5. ポリフェノール類が、植物原料由来である、請求項１～請求項４のいずれか一項に記載の咀嚼及び／又は嚥下困難者用食品。 The food for persons having difficulty in chewing and / or swallowing according to any one of claims 1 to 4, wherein the polyphenols are derived from a plant raw material.
  6. 植物原料由来のポリフェノール類が、カテキン類である、請求項５に記載の咀嚼及び／又は嚥下困難者用食品。 The food for chewing and / or swallowing difficulty according to claim 5, wherein the polyphenols derived from plant raw materials are catechins.
  7. ポリフェノール類の食品全量に対する含有量が、０．０６重量部～０．１５重量部である、請求項１～請求項６のいずれか一項に記載の咀嚼及び／又は嚥下困難者用食品。 The food for chewing and / or swallowing difficult persons according to any one of claims 1 to 6, wherein the content of the polyphenols relative to the total amount of the food is 0.06 to 0.15 parts by weight.
  8. ポリフェノール類の食品全量に対する含有量が、０．０６重量部～０．１重量部である、請求項７に記載の咀嚼及び／又は嚥下困難者用食品。 The food for mastication and / or difficulty swallowing according to claim 7, wherein the content of the polyphenols relative to the total amount of the food is 0.06 parts by weight to 0.1 parts by weight.
  9. 高甘味度甘味料を含有する、請求項１～請求項８のいずれか一項に記載の咀嚼及び／又は嚥下困難者用食品。 The food product for persons having difficulty in chewing and / or swallowing according to any one of claims 1 to 8, comprising a high-intensity sweetener.
  10. 高甘味度甘味料が、アスパルテームまたはネオテームである、請求項９に記載の咀嚼及び／又は嚥下困難者用食品。 The food product for persons having difficulty in chewing and / or swallowing according to claim 9, wherein the high-intensity sweetener is aspartame or neotame.
  11. 高甘味度甘味料の含有量が、食品全量に対して、０．００００１重量部～０．５重量部含有する項９または請求項１０に記載の咀嚼及び／又は嚥下困難者用食品。 The food for chewing and / or difficulty swallowing according to claim 9 or 10, wherein the content of the high-intensity sweetener is 0.00001 to 0.5 parts by weight based on the total amount of the food.
  12. 下記（１）～（３）の工程を含む咀嚼及び／又は嚥下困難者用食品の製造方法：
    （１）原材料にガラクトキシログルカンおよびポリフェノール類を、同時にまたは別々に添加する工程、
    （２）添加後に撹拌し、０℃～２０℃で冷却する工程、および
    （３）冷却後に静置する工程。     A method for producing a food for persons with difficulty in chewing and / or swallowing, comprising the following steps (1) to (3):
    (1) A step of adding galactoxyloglucan and polyphenols to raw materials simultaneously or separately,
    (2) A step of stirring after the addition and cooling at 0 ° C. to 20 ° C., and (3) a step of standing after cooling.
  13. 工程（１）に高甘味度甘味料を、同時にまたは別々に添加する、請求項９に記載の咀嚼及び／又は嚥下困難者用食品の製造方法。 The method for producing a food for mastication and / or difficulty in swallowing according to claim 9, wherein the high-intensity sweetener is added to the step (1) simultaneously or separately.
  14. 咀嚼及び／又は嚥下困難者の誤嚥を予防又は改善するための、下記成分を含有する組成物の経口的使用：
    （１）組成物に対して０．３重量部～２．０重量部のガラクトキシログルカン、及び
    （２）組成物に対して０．０６重量部～０．２重量部のポリフェノール類。     Oral use of a composition containing the following ingredients for preventing or improving aspiration in persons with mastication and / or difficulty in swallowing:
    (1) 0.3 to 2.0 parts by weight of galactoxyloglucan with respect to the composition, and (2) 0.06 to 0.2 parts by weight of polyphenols with respect to the composition.
  15. 下記成分を含有する組成物を経口的に用いる、咀嚼及び／又は嚥下困難者の誤嚥の予防又は改善方法：
    （１）組成物に対して０．３重量部～２．０重量部のガラクトキシログルカン、及び
    （２）組成物に対して０．０６重量部～０．２重量部のポリフェノール類。     A method for preventing or improving aspiration of a person with difficulty in chewing and / or swallowing, wherein a composition containing the following components is orally used:
    (1) 0.3 to 2.0 parts by weight of galactoxyloglucan with respect to the composition, and (2) 0.06 to 0.2 parts by weight of polyphenols with respect to the composition.
PCT/JP2009/068552 2008-10-31 2009-10-29 Food for people having difficulty chewing and/or swallowing WO2010050541A1 (en)

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