JP2008099670A - Gel-forming composition and gel using the composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a gel-forming composition that can prepare a gel that deforms by a large amount from small stresses. <P>SOLUTION: The gel deformed by a large amount from small stresses is obtained by using the gel-forming composition, constituted of a thickening polysaccharide having gel-forming ability, and preparing the gel having 20-50% rate for the rate of change, at the point of variation of the gel structure, and 0.1-1 for dynamic loss tangent tanδ. The thickening polysaccharide can be constituted of xanthane gum and galactomannan, having mannose units that are higher than 4 times the mols of galactose units. The ratio (by weight) of xanthane gum to galactomannan is in the range of (20/80) to (80/20). The gel contains an aqueous solvent, such as water, and the proportion of the thickening polysaccharide is 0.06-0.5 pt.wt. with respect to 100 pts.wt. of the overall gel-forming composition and the aqueous solvent. Since this gel has superior fluidity, while being a gel, it is suitable for use as food to aid swallowing. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a gel-forming composition that undergoes large deformation under small stress and a gel using this composition, and more particularly to a gel-like food suitable for swallowing food.

  As aging deteriorates various physiological functions, digestive functions, and changes in psychological state, new problems arise in dealing with food. That is, in the case of an elderly person, although these declines and changes have individual differences, for example, anorexia is caused by social and psychological factors in addition to physical factors. In addition, if the chewing power is reduced due to missing teeth, the eating habits tend to be soft. In addition, if the chewing / swallowing function is reduced and the sensitivity of the sensory organs becomes dull and the taste of the taste is high, it is necessary to consider how the food should be. In addition, even from the aspect of eating preference and mastication / swallowing disorders, it is a characteristic of the elderly that individual differences are large.

  In particular, when food intake decreases with aging, lack of necessary energy and nutrition becomes a problem. Therefore, it is necessary to consider foods that are suitable for the deliciousness and enjoyment of meals and the ability to chew and swallow. In addition, difficulty in excretion due to lack of food is also a problem. In other words, soft foods, chopped meals, blender (mixer) meals, trolley meals, jelly meals, etc., must be taken into account depending on the degree of disability due to reduced chewing / swallowing function. Since these foods vary depending on the degree of disability, the eating / swallowing meal is inevitably a feeding / swallowing training meal (also referred to as a care meal), and is also a rehabilitation from the meal. In addition, research and development of eating and swallowing training foods are considered to be extremely important for preventing bedridden states and various chronic diseases (lifestyle-related diseases). Therefore, it is considered that it is important to always consider the cooking and processing of foods that are easy to swallow even if there is a difference in the degree of eating / swallowing disorders.

  Furthermore, cooking and processing an eating / swallowing training food that is delicious and easy to swallow for people with eating / swallowing disorders is also important for increasing the amount of food intake. The purpose is to eliminate protein and energy deficiencies and prevent “bedridness”, and also to eliminate the supply and excretion problems of nutrients such as minerals, vitamins and dietary fiber.

  In particular, with the rapid declining birthrate and aging, there is a demand for foods that are easy to operate at low cost, from powder swallowing supplements to eating and swallowing training meals.

  Under such circumstances, a swallowing food base that is commercially available is a powder swallowing supplement and is used in a tromy state or a gel state. The swallowing meal with various active ingredients is devised to prevent aspiration when the bolus passes the pharynx after the swallowing reflex, but this property is suitable only at low to normal temperatures. As the temperature rises, the changes in the properties of the trotomy and gel increase. These properties may be attributed to the chemical structure of polysaccharides having gel-forming ability. Therefore, tromi-like and gel-like swallowed foods made from commercially available powder swallowing supplements have a strong impression of “cold” and are mainly limited to use for hydration. It should be noted that no swallowing meal with a high balance between adhesion and fluidity has been prepared even at low to normal temperatures.

  In addition, it is considered that cooking and processing of food is basically based on heating. Therefore, the temperature of the food to be consumed is very important among the sensory characteristics of the food. Many conventional trolley and jelly meals are cold ingested.

  For example, JP-A No. 2004-350680 (Patent Document 1) discloses at least one selected from the group consisting of guar gum, tara gum and locust bean gum, xanthan gum and / or κ-carrageenan (b), and Arabia. A gel composition comprising a gum and / or a water-soluble polysaccharide (c) is disclosed. In this document, a composition containing 0.2% green tea powder, 0.1% xanthan gum and 0.2% locust bean gum is prepared, which is described as being highly resilient and not chewable.

  Japanese Unexamined Patent Publication No. 2000-191553 (Patent Document 2) discloses an easy swallowing assisting composition using cod gum and / or locust bean gum and xanthan gum. This document describes that the ratio of the gelling agent in the gel is 0.1 to 10% by weight (particularly 0.5 to 2% by weight).

  In JP 2004-147639 (Patent Document 3), a gelling agent prepared by mixing locust bean gum with xanthan gum at a dry weight ratio of 9: 1 to 6: 4 is 0.3 to 1. A chewing / swallowing training meal containing 1% by weight is disclosed. This document describes that tan δ is adjusted to 0.01 or more and 100 or less.

  However, these documents only describe a general gel state, and do not describe a gel that causes a large deformation suitable for swallowing and its control method.

  Specifically, in swallowing, the bolus needs to pass smoothly through the complex pharynx within 0.5 seconds, especially in people with eating / swallowing problems, smoothing the mucous membrane of the pharynx lacking water content. The bolus needs to pass through. Furthermore, there are individual differences in the degree of persons with disabilities in swallowing, and the conditions of swallowing differ depending on the physical condition of the day. In order to prevent the risk of aspiration, some objective about swallowing meals that are desirable for swallowing An evaluation method is required. As a result of accumulating data for many years on a method for objectively evaluating a tromy-like or gel-like property desirable for swallowing, the present inventors have found that The gel-like swallowing meal has been found to be a condition that is easy to swallow, and has been supported by hospitals and facilities. Here, when tan δ is too small, the gel is hard, the feeling of the lumpy texture is generated, and the edible mass easily flows into the trachea. On the other hand, when tan δ is too large, it becomes sol, and the adherence of the bolus to the oral cavity and pharynx increases, which tends to cause aspiration and dysphagia. However, even if tan δ is 0.1 to 1, the adherence of the bolus is high in the trolley state, and even in the gel state, the deformability is small and the fluidity is low. Therefore, in any case, it was not sufficient as a swallowing meal for the bolus to pass smoothly through the pharynx.

Furthermore, in general, people with eating and dysphagia tend to be undernourished due to insufficient food intake. In order to increase the amount of food intake, the shape of swallowing food and the type of ingestion device are important. However, since most of the conventional tromi and gel are taken out from a spoon or an extruded tube-like container, the amount of each intake is small, and it takes a long time to complete the meal. .
JP-A-2004-350680 (Claim 1, Examples, Table 1) JP 2000-191553 A (Claim 1, paragraph number [0016]) JP 2004-147639 (Claims 1 and 10, paragraph number [0046])

  Accordingly, an object of the present invention is to provide a gel-forming composition capable of preparing a gel that undergoes large deformation under a small stress, a gel using the composition, and a method for preparing the gel.

  Another object of the present invention is to provide a gel-forming composition capable of preparing a gel suitable for swallowing food, which is excellent in fluidity while being a gel, does not have a soft feeling, does not adhere to the oral cavity and pharynx, and a composition thereof. It is to provide a gel used and a method for preparing the gel.

  Still another object of the present invention is to provide a gel-forming composition capable of preparing a gel suitable for swallowing without impairing the taste, aroma, properties, etc. of the active ingredient itself, a gel using the composition, and a method for preparing the gel Is to provide.

  As a result of intensive studies to achieve the above-mentioned problems, the present inventors have found that the gel structure change point and the dynamic tangent loss tan δ in the dynamic viscoelasticity measurement are largely deformed with a small stress, It was found to be suitable for swallowing meal because of its high fluidity despite being a gel, and the present invention was completed.

  That is, the gel-forming composition of the present invention has a deformation rate of 20 to 50% at the change point of the gel structure and a dynamic tangent loss tan δ at the change point of 0.1 to 0.1 in dynamic viscoelasticity measurement. 1 is a composition used for preparing a gel that is 1, and is composed of a thickening polysaccharide having gel-forming ability. The thickening polysaccharide may be composed of xanthan gum and galactomannan in which the mannose unit is 4 times mol or more with respect to the galactose unit. The ratio (weight ratio) between xanthan gum and the galactomannan is, for example, about xanthan gum / galactomannan = 20/80 to 80/20 (particularly 20/80 to 40/60). The galactomannan may be locust bean gum and / or cassia gum. The gel-forming composition of the present invention may further contain a water retention agent (for example, dextrin) composed of saccharides.

  In the present invention, the gel is composed of at least the gel-forming composition and an aqueous solvent, and has a deformation rate of 20 to 50% at the change point of the gel structure in the dynamic viscoelasticity measurement. Also included are gels where the mechanical tangent loss tan δ at the point is 0.1-1. In this gel, the polysaccharide thickener is composed of xanthan gum and galactomannan in which the mannose unit is 4 times mol or more with respect to the galactose unit, and the ratio (weight ratio) of the xanthan gum and the galactomannan is: The former / the latter may be about 20/80 to 40/60. The proportion of the thickening polysaccharide is 0.06 to 0.5 parts by weight (for example, 0.08 to 0.5 parts by weight, preferably 100 parts by weight of the gel-forming composition and the aqueous solvent). 0.1 to 0.5 parts by weight). In the gel, the proportion of the thickening polysaccharide is 0.06 to 0.3 parts by weight (for example, 0.08 to 0.3 parts by weight) with respect to 100 parts by weight as a whole of the gel-forming composition and the aqueous solvent. Part), and the xanthan gum is about 0.5 to 1.5 Pa · s in a 1% by weight aqueous solution when measured under conditions of 60 rpm and 25 ° C. using a B-type viscometer, and the galactomannan However, when measured under conditions of 20 rpm and 25 ° C. using a B-type viscometer, it may be about 1.5 to 3 Pa · s in a 1 wt% aqueous solution. Further, in the gel, the ratio of the gel-forming composition containing a water retention agent is about 0.5 to 5 parts by weight with respect to 100 parts by weight of the whole gel-forming composition and the aqueous solvent, and increases. The ratio (weight ratio) between the viscous polysaccharide and the water retention agent may be about thickening polysaccharide / water retention agent = 1/1 to 1/30. Furthermore, it is suitable as a swallowing meal containing an active ingredient. When used as a swallowing meal, the active ingredient is contained in a ratio of about 1 to 20 parts by weight with respect to the total of 100 parts by weight of the gel-forming composition and the aqueous solvent, and the ratio (weight ratio) between xanthan gum and galactomannan is The former / the latter is about 20/80 to 80/20, and the proportion of the thickening polysaccharide is 0.08 to 0.5 parts by weight with respect to 100 parts by weight of the total of the gel-forming composition and the aqueous solvent. It may be about (for example, 0.15 to 0.5 parts by weight).

  The present invention also includes a method for producing the gel by mixing the gel-forming composition, the active ingredient, and an aqueous solvent at a temperature of 100 ° C. or lower.

  Further, the present invention uses a gel-forming composition composed of a thickening polysaccharide in which xanthan gum and a galactomannan having a mannose unit of 4 times mol or more with respect to a galactose unit are used. In elasticity measurement, this is a method for adjusting the gel characteristics of a swallowing meal composed of a gel having a deformation rate of 20 to 50% at a change point of the gel structure and a mechanical tangent loss tan δ of 0.1 to 1. As the ratio of xanthan gum to galactomannan increases, the ratio of the thickening polysaccharide to the total of the gel-forming composition and the aqueous solvent also increases to control the deformation rate and the mechanical tangent loss tan δ. Also included is a method of adjusting the gel properties of the food.

  In the present invention, by using a gel-forming composition composed of a thickening polysaccharide having gel-forming ability, the mechanical tangent loss tan δ and the change point of the gel structure are adjusted to a specific range, thereby reducing a small stress. Can be used to prepare a gel that deforms greatly. Since such a gel is a gel, it has excellent fluidity, does not feel crisp, does not adhere to the oral cavity and pharynx, and further can contain active ingredients without impairing taste, fragrance, properties, etc. Suitable for swallowing meals.

  Furthermore, since the gel of the present invention has high fluidity and characteristics similar to water, sucking (a teapot type container having a long tubular spout or a container for allowing a sick person to drink a liquid while lying down) ) And in cups. Therefore, by improving the intake, it plays an extremely important role in improving bedridden conditions due to lack of nutrition and preventing diseases such as lifestyle-related diseases.

[Gel-forming composition]
The gel-forming composition of the present invention comprises at least a thickening polysaccharide having gel-forming ability. Examples of the thickening polysaccharide include fungal-derived polysaccharides (for example, xanthan gum, curdlan, gellan gum, succinoglucan, pullulan, dextran, etc.), plant-derived polysaccharides (for example, gum arabic, tort gum, karaya gum, Gati gum, pectin, larch gum, guar gum, tara gum, locust bean gum, cassia gum, agar, alginic acid, carrageenan, farseleran, starch, etc.), animal-derived polysaccharides (eg, glycogen, chitin, chondroitin sulfate, etc.), cellulose derivatives (eg, Carboxymethyl cellulose, microcrystalline cellulose, etc.). The types of these thickening polysaccharides are not particularly limited as long as a gel having a deformation rate of 20 to 50% at the changing point of the gel structure and a mechanical tangent loss tan δ of 0.1 to 1 can be prepared. These can be used alone or in combination of two or more. When monosaccharide components are regularly arranged in the thickening polysaccharide, double helix molecular chains aggregate and crystallize into a solid, but usually the monosaccharide components are irregularly arranged. Therefore, a double helix site (crosslinked region, crystal region) and a non-double helix site (amorphous region) coexist. Therefore, it may be difficult to form a gel with the thickening polysaccharide alone, and it is preferable to combine two or more thickening polysaccharides from the viewpoint of easy adjustment of gel characteristics.

  Of these thickening polysaccharides, fungal-derived polysaccharides such as xanthan gum, and galactomannans such as guar gum, tara gum, locust bean gum, and cassia gum are preferred. In particular, in the present invention, a combination of xanthan gum and galactomannan having a mannose unit of 4 times mol or more with respect to the galactose unit is preferable. Such a combination is easy to exhibit the synergistic effect of both, and easily forms a gel rich in viscoelasticity.

  Xanthan gum is composed of mannose units, glucose units and glucuronic acid units. Specifically, it is a structure in which a side chain composed of mannose and glucuronic acid is bonded to a main chain in which glucose is β-1,4-glucoside bonded. In an aqueous solution, the steric structure has a branched structure, and thus takes a higher order structure formed by associating double helical structures.

  Xanthan gum is, for example, 0.01 to 1.5 Pa · s, preferably 0.03 to 1.3 Pa · s, in a 1 wt% aqueous solution when measured under conditions of 60 rpm and 25 ° C using a B-type viscometer. s, more preferably about 0.05 to 1.2 Pa · s.

  Examples of the galactomannan include locust bean gum and cassia gum. Galactomannan is composed of mannose units and galactose units. Specifically, galactomannan is a heteropolysaccharide in which mannose is linked with a β-1,4 mannoside-bonded main chain and galactose as a side chain is α-1,6-linked like a pendant. The ratio (molar ratio) between galactose and mannose varies depending on the type of galactomannan, locust bean gum is mannose unit / galactose unit = 4/1, and cassia gum is mannose unit / galactose unit = 5/1. .

  The galactomannan is, for example, 0.1 to 3 Pa · s, preferably 0.2 to 2.8 Pa · in a 1 wt% aqueous solution when measured using a B-type viscometer under the conditions of 20 rpm and 25 ° C. s, more preferably about 0.3 to 2.6 Pa · s.

  Xanthan gum and the galactomannan are structurally similar in β-1,4 glucoside bond and β-1,4 mannoside bond, so both molecules aggregate together and hydrogen bonds between the molecular chains. To form a three-dimensional network structure.

  The ratio (weight ratio) between xanthan gum and the galactomannan is, for example, about xanthan gum / galactomannan = 20/80 to 80/20 in terms of solid content, and can be selected according to its use, but improves the gel strength. From the point of making it, it is preferably about 20/80 to 50/50, more preferably about 20/80 to 40/60 (particularly 30/70 to 40/60). For example, xanthan gum and locust bean gum have a strong binding force in the former / the latter = about 30/70 to 40/60 (particularly 30/70), and can form the most dense gel. In addition, you may select the viscosity of the said thickening polysaccharide to be used according to the density | concentration of a thickening polysaccharide. Specifically, it is preferable to use a thickening polysaccharide having a relatively high viscosity in a very dilute solution (for example, about 0.06 to 0.3% by weight). As the concentration of the thickening polysaccharide becomes dilute, the volume of the three-dimensional cross-linking region formed between the xanthan gum molecular chain and the galactomannan molecular chain is mainly the viscosity of the two thickening polysaccharides. Varies depending on (or average molecular weight). When the viscosity (or average molecular weight) of the two thickening polysaccharides is approximately the same, the ratio (weight ratio) of xanthan gum and the galactomannan is 30/70 to 65/35, preferably 35/65 to 60 / 40, more preferably about 40/60 to 55/45, that is, when the ratio (weight ratio) of xanthan gum to the galactomannan is approximately 50/50, the two thickening polysaccharides are efficiently cross-linked. Therefore, the volume of the three-dimensional cross-linking region formed between both molecular chains is increased. When there is a difference in viscosity (or average molecular weight) between the two thickening polysaccharides, the volume of the three-dimensional cross-linked region formed between both molecular chains changes, so the ratio of xanthan gum and the galactomannan You may adjust (weight ratio) suitably in the range of xanthan gum / galactomannan = 20 / 80-80 / 20 according to desired gel strength. Furthermore, when the ratio (weight ratio) between xanthan gum and the galactomannan is within the above range, the solution having a thick polysaccharide concentration is dilute (for example, 0.06 to 0.5% by weight, preferably 0.8%). A high gel melting temperature (for example, about 50 ° C. or more, preferably about 60 to 80 ° C.) and a gelation temperature (for example, about 0.1 to 0.3% by weight). , 50 ° C. or higher, preferably about 55 to 70 ° C.).

  Specifically, when the mixed gel concentration of xanthan gum and the galactomannan is constant, the mixing ratio (weight ratio) of xanthan gum and galactomannan is xanthan gum / galactomannan = 20/80 to 50/50 (for example, galactomannan When the locust bean gum is xanthan gum / locust bean gum = 30/70 to 40/60 (particularly 30/70), and when the galactomannan is cassia gum, the storage elasticity is xanthan gum / cassia gum = about 40/60) The rate G ′ indicates the maximum value. Furthermore, when the mixing ratio of xanthan gum and galactomannan is in the range of 20/80 to 50/50, the storage elastic modulus G ′ tends to decrease slowly, but the mixing ratio of xanthan gum and galactomannan is 60/40 to 80 / As it changes to 20, the tendency to decrease increases. Here, the storage elastic modulus G ′ is a value proportional to the number of strong bonds that do not break even when strain is applied to the gel, that is, the number of strong bonds per unit volume.

  Specifically, the mixing ratio (weight ratio) of xanthan gum and locust bean gum is xanthan gum / locust bean gum = 30/70, and both polysaccharides with respect to 100 parts by weight of the total of the gel-forming composition and the aqueous solvent. In a ratio of 0.2 parts by weight in total, the melting temperature Tm of the gel measured by an ultrasensitive differential scanning calorimeter is 74.9 ° C., the gelation temperature Tg is 62.1 ° C., and it is very dilute. Regardless of the gel concentration, the gel melting temperature Tm accompanying the temperature rise and the gelation temperature Tg accompanying the temperature fall tend to be high.

  Conventionally, when the proportion of the thickening polysaccharide is about 0.2 parts by weight with respect to 100 parts by weight of the total of the gel-forming composition and the aqueous solvent, the gel-forming ability is small and the crosslinked region is not sufficiently formed. Therefore, the breakage of hydrogen bonds in the cross-linked region does not clearly appear, and the melting temperature and gelation temperature of the gel tend to be unclear. However, in the present invention, as will be described later, when the mixing ratio of xanthan gum and galactomannan is in the range of 20/80 to 50/50, it affects the types and amounts of other components (such as various active ingredients). Although the melting temperature Tm and gelation temperature Tg of the gel are lowered, the gel melting temperature Tm is high even when the gel is very dilute and has a low storage elastic modulus G ′. Appearance depends on the viscosity of the locust bean gum and / or cassia gum aqueous solution present in higher amounts than xanthan gum. In other words, the melting temperature of the gel depends on the number and strength of hydrogen bonds formed between the double helix molecular chain of xanthan gum and the locust bean gum and / or cassia gum molecular chain. That is, by using a high viscosity thickening polysaccharide (particularly galactomannan such as locust bean gum and / or cassia gum), the volume of the cross-linked region is increased, and as a result, the number of hydrogen bonds in the cross-linked region is increased. . Specifically, even if a high viscosity thickening polysaccharide is used, the qualitative nature of the hydrogen bonds in the cross-linked region does not change and the number (or number density) of water bonds per unit volume remains unchanged. Therefore, the number of hydrogen bonds in the crosslinked region increases due to the increase in the volume of the crosslinked region. As described above, when a thickening polysaccharide having a high viscosity is used, the gel formed is improved in stability against heat (or thermal motion) due to a large number of hydrogen bonds in the cross-linked region. Even so, the melting temperature of the gel is high and the melting temperature appears clearly. The melting of the gel is caused by the fact that as the temperature rises, the hydrogen bonds that formed the gel disappear and the molecular chain becomes a random coil.

  In addition to the combination of xanthan gum and the galactomannan (locust bean gum and / or cassia gum), other thickening polysaccharides may be further combined. As other thickening polysaccharides, among the thickening polysaccharides, other galactomannans (such as guar gum and tara gum), particularly tara gum, are preferable. The ratio (weight ratio) between the combination of xanthan gum and the galactomannan and other thickening polysaccharide is, for example, the former / the latter = 100/0 to 1/99, preferably 99/1 to 10/90, Preferably it is about 90 / 10-30 / 70 (especially 80 / 20-50 / 50).

  The gel-forming composition of the present invention may further contain a water retention agent composed of saccharides. Examples of the saccharide include starches (corn starch, potato starch, sweet potato starch, water starch, rice starch, modified starch, water-soluble starch, dextrin, cyclodextrin, etc.), crystalline celluloses (crystalline cellulose, etc.), monosaccharide or Oligosaccharides (lactose, glucose, sugar, reduced maltose, starch syrup, fructooligosaccharide, galacto-oligosaccharide, soybean oligosaccharide, isomalto-oligosaccharide, xylooligosaccharide, malto-oligosaccharide, whey oligosaccharide, etc.), sugar alcohols (sorbitol, erythritol, xylitol) , Lactitol, etc.). These water retention agents can be used alone or in combination of two or more. Of these water retention agents, starches such as dextrin (including cyclodextrin) are preferred.

  The ratio (weight ratio) between the thickening polysaccharide and the water retention agent is, for example, in terms of solid content, for example, the thickening polysaccharide / water retention agent = 1/1 to 1/30, preferably 1/2 to 1/25, Preferably it is about 1/3 to 1/20.

[gel]
The gel of the present invention comprises at least the gel-forming composition and an aqueous solvent. The aqueous solvent is usually water, and may be a mixed solvent of water and an aqueous organic solvent (for example, a lower alcohol such as ethanol), but water alone is preferable.

  The ratio of the gel-forming composition is, for example, 0.5 to 5 parts by weight, preferably 1 to 4 parts by weight, and more preferably 1.5 parts by weight with respect to 100 parts by weight as a whole of the gel-forming composition and the aqueous solvent. About 3 parts by weight. In the present invention, among the gel-forming composition, the proportion of the thickening polysaccharide is important, and usually, depending on the proportion of the thickening polysaccharide, the proportion of the gel-forming composition is in the above range. You may adjust with the ratio of a water retention agent.

  The ratio of the thickening polysaccharide is adjusted according to the target gel characteristics and the types and ratios of the other compounding components, as described later, and is not limited, but for example, a gel-forming composition. And from about 0.06 to 0.5 parts by weight (for example, 0.07 to 0.5 parts by weight) with respect to 100 parts by weight of the whole aqueous solvent, preferably 0.08 to 0.5. Parts by weight (eg 0.1 to 0.5 parts by weight), more preferably 0.1 to 0.48 parts by weight (eg 0.15 to 0.4 parts by weight, especially 0.15 to 0.3 parts by weight) Part) grade. Further, the proportion of the thickening polysaccharide is, for example, 0.25 to 0.5 parts by weight, preferably 0.3 to 0.45 parts by weight, with respect to 100 parts by weight as a whole of the gel-forming composition and the aqueous solvent. It may be a degree. The proportion of the thickening polysaccharide may be adjusted according to the viscosity of the thickening polysaccharide used. Normally, neutral thickening polysaccharides have a linearity between viscosity and molecular weight, so using high viscosity (or high molecular weight) thickening polysaccharides increases the number of cross-linking points in the cross-linked region. Can be made. As a result, even when the concentration of the thickening polysaccharide is very dilute, when the high-viscosity xanthan gum and / or the galactomannan is used, the thickening polysaccharide is strongly aggregated by hydrogen bonding, and stable cross-linking is performed. A region can be formed and is effective. Specifically, the proportion of the thickening polysaccharide is 0.06 to 0.3 parts by weight (for example, 0.06 to 0.25) with respect to 100 parts by weight of the entire gel-forming composition and aqueous solvent. Parts by weight), preferably 0.065 to 0.3 parts by weight (for example, 0.065 to 0.2 parts by weight), and more preferably 0.07 to 0.3 parts by weight (for example, 0.07 to 0.3 parts by weight). 18 parts by weight), in particular, in the case of about 0.08 to 0.3 parts by weight (for example, 0.08 to 0.15 parts by weight), the xanthan gum used is a B-type viscometer (BL-type viscometer). In a 1% by weight aqueous solution, for example, 0.1 to 1.5 Pa · s, preferably 0.2 to 1.3 Pa · s, and more preferably 0.3 to It may be about 1.2 Pa · s (for example, 0.5 to 1 Pa · s). The galactomannan used is, for example, 1.5 to 3 Pa · s in a 1% by weight aqueous solution when measured under a condition of 20 rpm and 25 ° C. using a B-type viscometer (BH-type viscometer). Preferably, it may be about 1.6 to 2.8 Pa · s, more preferably about 1.8 to 2.6 Pa · s (for example, 2 to 2.5 Pa · s). In the present invention, since the xanthan gum and the galactomannan aggregate with each other and can stably form a three-dimensional network structure by hydrogen bonding between the molecular chains, the concentration of the thickening polysaccharide is very dilute. Even so, a homogeneous gel containing a stable cross-linked region can be formed. In addition, when the concentration of the thickening polysaccharide combining xanthan gum and galactomannan is within the above range, characteristics due to the branched chemical structure of both polysaccharides, and many electrolytic groups, hydroxyl groups and water molecules present in both polysaccharides. Due to this interaction, the water retention of the gel is improved, and a gel surface having an appropriate hydration structure is formed. Such a gel is suitable as a swallowing meal, particularly when used for food such as swallowing meal, because the gel can smoothly pass through the pharynx without adhering to the mucous membrane such as the pharyngeal mucosa.

  The gel of the present invention may contain active ingredients according to the use such as foods, pharmaceuticals and feeds, for example, physiologically active ingredients and pharmacologically active ingredients. Furthermore, in addition to the active ingredients, conventional additives such as binders, binders, reinforcing agents, flour improvers, pastes, fungicides, stabilizers (antioxidants, light stabilizers, UV absorbers, Heat stabilizers, etc.), brewing agents, antifoaming agents, food production agents, flavoring agents, coloring agents, extractants, anti-adhesive agents, fermentation regulators, color formers, coating agents, bleaching agents, enzymes, quality improvers , Quality retention agents, water retention emulsion stabilizers, preservatives, insect repellents, swelling agents, mold release agents, buffers, preservatives, antibacterial agents, sequestering agents, and the like. These base materials and additives can be used alone or in combination of two or more.

  The ratio (total amount) of these active ingredients and additives is also adjusted according to the target gel characteristics and the ratio of thickening polysaccharide as described later, and is not limited in nature. Although it can be selected from the range of about 0.001 to 50 parts by weight with respect to the total of 100 parts by weight of the forming composition and the aqueous solvent, for example, 1 to 20 parts by weight, preferably 3 to 18 parts by weight, more preferably It is about 5 to 16 parts by weight (particularly 8 to 15 parts by weight).

  A gel composed of such components (particularly, a mixed system of xanthan gum and the galactomannan) is a thermoreversible gel in which the cross-linking points of secondary bonds by a three-dimensional network structure are formed by hydrogen bonds, It is estimated that the number of cross-linking points is affected by the storage modulus G ′, and the nature of the cross-linking points is affected by the mechanical tangent loss tan δ. Furthermore, the present inventors also examined the influence of these parameters on the gel characteristics, because the corresponding stress and deformation change periodically, and as a result of examining the effect of these parameters on the gel properties, A gel having a deformation rate of 20 to 50% at the change point of the structure and a mechanical tangent loss tan δ at the change point of 0.1 to 1 is significantly different from a general gel in that the stress is small. It was found to be a gel having a large fluidity and high fluidity.

  Here, the mechanical tangent loss tan δ indicates the ratio of the viscous component to the elastic component, and is expressed by tan δ = G ″ / G ′. G ′ indicates the storage elastic modulus as described above, and G ″ is The loss elastic modulus is a value proportional to the number of weak bonds that break when applied with strain and become thermal energy, that is, the number of weak bonds per unit volume. In general, the storage elastic modulus G ′ is an index of gel hardness, and the loss elastic modulus G ″ is an index of gel softness. Further, when stress is applied to a gel having viscoelasticity, the storage elastic modulus G ′ gradually increases. While the stress is small, the linearity is established between the stress and the strain, but when the stress is large, the linearity cannot be maintained, and a point where the gel structure changes rapidly appears. The change point is that, in the relationship between the deformation rate and the mechanical tangent loss tan δ, tan δ, which has changed in a constant proportional relationship according to the change in the deformation rate, rapidly changes the proportional relationship. The “gel structure change point” can also be expressed as “the inflection point of the mechanical tangent loss (tan δ) with respect to the deformation rate”. 50% and at the change point “A gel having a mechanical tangent loss tan δ of 0.1 to 1” means that “the inflection point of the mechanical tangent loss (tan δ) with respect to the deformation rate is in the range of 20 to 50% of the deformation rate and is variable. It can also be referred to as a gel having a tan δ at the inflection point of 0.1-1.

  As described above, in the present invention, gel properties such as ease of large deformation and adhesion can be adjusted by measuring storage elastic modulus G ′, tan δ, deformation rate, and the like.

  Specifically, in the present invention, for the preparation of such a gel, it is preferable to use xanthan gum and galactomannan (locust bean gum and / or cassia gum) having a mannose unit of 4 times mol or more with respect to the galactose unit. By changing the mixing ratio of the two, the number of cross-linking points can be changed without affecting the qualitative properties of the cross-linking points between the two molecular chains. That is, by changing the mixing ratio of the two, the value of the storage elastic modulus G ′ considered to correspond to the hardness of the gel can be changed without changing the value of the mechanical tangent loss tan δ.

  Specifically, when the mixing ratio of xanthan gum and the galactomannan is changed, the number of cross-linking points between both molecular chains is changed. A gel in which the three-dimensional network structure of the gel is sufficiently advanced maintains a specific shape, and deformation of the gel with respect to stress is small. Such a storage elastic modulus G ′ of the gel satisfies the square law with respect to the gel concentration. Further, the deformation rate at the change point of the gel structure is approximately 11%. Gels exhibiting such properties are hard and have a low surface hydration state.

  On the other hand, polysaccharides having a branched structure such as xanthan gum form a double helix structure in an aqueous solution, and are intricately intertwined. For this reason, it is difficult to form a gel in an aqueous solution with xanthan gum alone, and when the container is tilted, it flows out naturally and cannot maintain a specific shape. Such a property is called a tromi state. The solution in such a state has high adhesion. When the deformation rate at the changing point of several commercially available solutions in the tromy state was measured, it was about 69%.

  The gel of the present invention exhibits an intermediate state between these properties, and the deformation rate at the change point of the gel structure is 20 to 50%, preferably 25 to 50% (for example, 25 to 45%), more preferably It may be about 28 to 45% (for example, 30 to 45%). The deformation rate at the change point is 30 to 42% (for example, 30 to 40%), preferably 32 to 40% (for example, 33 to 40%), and more preferably 33 to 36% (for example, 33.36%). 5 to 35%, particularly about 34%). The gel having such a change point is in a gel state in which the three-dimensional network structure of the gel has not sufficiently progressed, and the storage elastic modulus G ′ is proportional to the fourth power of the gel concentration. Although the gel in this region has its own specific shape, it flows while maintaining its shape when the container is tilted, and is easily deformed and easily moved when a small stress is applied. The gel in such a state can be referred to as “flowing jelly” or “flow jelly”, as distinguished from a general gel that retains a specific shape by itself. The properties of flow jelly with few crosslinking points per volume affect the number of crosslinking points and the quality of crosslinking. As apparent from the deformation point, the flow jelly is considered to be in an intermediate state between a general gel and a solution in a trolley state, so that the deformation method with respect to stress is also unique from the macroscopic side. In general, jelly with a small number of cross-linking points has a low concentration, so even if it forms a flow jelly, the “free water molecule” (usually free water retained in the three-dimensional network structure of the jelly) Of water molecules) and water separation often occurs from the flow jelly. When the mixing ratio (weight ratio) of xanthan gum and the galactomannan is in the range of the former / the latter = 20/80 to 80/20, both have a branched structure, resulting from the similarity of the glucoside bond and the mannoside bond. Hydrogen bonds are formed by cohesion between molecular chains. The number of hydrogen bonds depends on the ratio of the mixed system and the gel concentration. Moreover, as a result of affecting the hydration power resulting from the branched chemical structure and the hydration or solvation of the gel surface, the water separation does not occur even when the mixed system is dilute. These characteristics are considered to be the main factors.

  Furthermore, in the present invention, in the dynamic viscoelasticity measurement, the mechanical tangent loss tan δ of the gel at the changing point is 0.1 to 1, preferably 0.15 to 0.9, more preferably 0.2 to 0.00. It is about 8. Since the mechanical tangent loss tan δ is a ratio of the viscous component to the elastic component, if the mechanical tangent loss tan δ> 1, the gel has a smaller elastic component than the viscous component. That is, it means progressing in the direction of the sol state, and the adhesion of the gel tends to increase. On the other hand, if the mechanical tangent loss tan δ <1, the gel has an elastic component larger than the viscous component. That is, it means progressing in the direction of a hard gel state, and the hydration state of the gel tends to decrease.

  Such gel characteristics are not controlled only by the type of thickening polysaccharide, in particular, the mixing ratio of xanthan gum and the galactomannan, but the concentration of thickening polysaccharide and components to be added (such as bioactive components). It is also affected by the type, amount, size (eg, particle size), hardness, adhesion, heating time, temperature, pH, and the like. That is, in the present invention, by adjusting not only the mixing ratio of the thickening polysaccharide but also other parameters, a gel having a deformation rate and a mechanical tangent loss tan δ at the change point of the gel structure can be prepared.

[Swallowing meal and its manufacturing method]
The swallowing meal (including the swallowing training meal) needs to have a property that the bolus can smoothly pass through the complicated pharynx within 0.5 seconds. That is, the force with which the bolus is pushed out of the tongue after swallowing reflex is related to the nature of the bolus. The force that pushes the bolus with the back tongue is related to the degree of eating and dysphagia, so in order to pass through the pharynx in an instant, the mosquito (stress) sent from the back tongue to the pharynx and the bolus The ease of deformation and the hydration state or solvation state of the gel surface are important.

  The gel of the present invention is greatly deformed with a small stress and excellent in fluidity, and its surface has an appropriate hydration state without water separation. That is, since the gel of the present invention has high fluidity and also has water-like properties, it can be ingested in large amounts, and adhesion to the mucous membrane of the oral cavity and pharynx necessary for swallowing meal is suppressed, and there is no feeling of roughness, Suitable for swallowing meals.

  In particular, with regard to the deformation rate at the change point of the gel structure, if the change rate at the change point is too small, the swallowing food has a risk of becoming crispy and clogs in the pharynx or enters the trachea and may cause aspiration. In addition, if the deformation rate at the changing point is too large, it becomes a trotomy, and the bolus increases its adhesion to the mucous membrane, making it difficult to pass through the pharynx in an instant. On the other hand, a swallowing meal in which the deformation rate at the changing point is in the range of 20 to 50% can maintain a gel state that does not lose its shape or water. In addition, the gel surface is smooth, the adhesion of the bolus is remarkably reduced, and the texture of the bolus is reduced. These properties are optimal conditions for easy swallowing.

  Among the gel properties, the storage elastic modulus G ′ corresponds to the hardness of the gel, and the mechanical tangent loss tan δ is considered to correspond to the ease of swallowing. By adjusting the mixing ratio of xanthan gum and galactomannan (locust bean gum and / or cassia gum), it is possible to change the value of the storage elastic modulus G ′ that seems to correspond to the hardness of the gel.

  As for the mechanical tangent loss tan δ, if the mechanical tangent loss tan δ> 1, the swallowing food has a small elastic component with respect to the viscous component, so that the adhesion when the bolus passes through the pharynx tends to increase. If the mechanical tangent loss tan δ <1, the swallowing meal has a large elastic component with respect to the viscous component, so that the feeling of lumpyness of the bolus tends to increase. That is, it is considered that the mechanical tangent loss tan δ is preferably between 0.1 and 1 for swallowing.

The swallowing meal of the present invention contains an active ingredient in addition to the gel-forming composition and the aqueous solvent. As an active ingredient used for swallowing meal, a powdery or liquid physiologically active ingredient is usually used. Examples of the physiologically active ingredient include plant powder or extract (cereal powder such as rice, rice germ, brown rice, wheat, wheat germ, rice bran, rice bran, or extract thereof, soybean, red beans, sesame seeds, Nanjing beans, black beans, green soybeans, and empty beans. Legume powder such as potato, sweet potato, corn, tomato, garlic, carrot, radish, pumpkin, cabbage, lettuce, onion, leek, spinach, pepper, avocado, olive and other vegetable powder or extract thereof, mandarin orange, strawberry , Apples, grapes, strawberries, bananas, mangoes, papayas, pineapples, watermelons, melons and other fruit powders or extracts thereof), animal or bird powders or extracts (beef powders or extracts thereof, pork powders or extracts thereof, chicken powders or parts thereof Extract, egg powder or extract thereof, milk powder or skim milk powder, cheese powder, yogurt powder Any dairy product), fish shellfish powder or extract (fish skipjack, tuna, yellowtail, mackerel, Thai, horse mackerel, sardine, saury, cod, herring, salmon etc. fish meat powder or its extract, salmon roe such as salmon roe, tarako, casserole Powder or extract thereof, shellfish powder such as scallop, clam, clam, swordfish or extract thereof, seaweed such as seaweed and root kelp or extract thereof, vitamins (vitamin A, β-carotene, vitamin B ₁ , vitamin B ₂ , Vitamin B ₆ , niacin, nicotinamide, vitamin B ₁₂ , vitamin C, vitamin D, vitamin E, folic acid, pantothenic acid, vitamin K, etc., polyphenols (tea catechin, soybean isoflavone, etc.), ceramides (wheat , Rice, soybean ceramide, etc.), minerals (powdered calcium, edible whey calcium powder, shellfish) Calcium such as lucium powder, iron, salt, etc.), enzyme (lipase, collagenase, gelatinase, amylase, lysozyme, etc.), microorganism (yeast such as brewer's yeast or yeast extract, lactic acid bacteria, natto, etc.), fermentation seasoning or Its powder (soy sauce or its powder, mirin or its powder, miso or its powder, sauce or its powder, etc.), amino acid (glycine, L-lysine, L-valine, L-alanine, L-arginine, L-cystine, L -Methionine, L-glutamic acid, L-aspartic acid, taurine or their metal salts), proteins or peptides (L-arginine, L-glutamic acid, L-lysine glutamate, collagen from pigs, cows, chickens, and the like) peptides such as collagen peptides, coenzyme _Q 10, L- carnitine also Are organic acid salts, silk proteins, silk peptides, etc., sweeteners (monosaccharides such as xylose, glucose, fructose, oligosaccharides such as sucrose, maltose, lactose, sugar alcohols such as mannitol, xylitol, sorbitol, sugar sugar, Starch sugars such as honey and syrup, artificial sweeteners such as saccharin, glycyrrhizin and steviosite), fats and oils (mayonnaise, lard, etc.), brewed beverages (sake, western liquor, plum wine, fruit liquor, etc.), acid components (acetic acid) , Vinegars such as black vinegar and apple vinegar, organic acids such as L-ascorbic acid, citric acid, malic acid, tartaric acid, oxalic acid, fumaric acid and γ-aminobutyric acid or metal salts thereof), glucosamines (chitin, Chitosan, etc.), hormones, dietary fiber and the like. These physiologically active ingredients can be used alone or in combination of two or more. Among these physiologically active ingredients, cereal powder or extract thereof, legume powder or extract thereof, vegetable powder or extract thereof, fruit powder or extract thereof, meat powder or extract thereof, egg powder or extract thereof, powdered milk or skimmed milk powder, fish Shellfish powders or extracts thereof, fermented seasonings or powders thereof, sugars, vitamins, minerals, acid components, etc. are widely used. The physiologically active ingredient is 1 to 20 parts by weight, preferably 2 to 15 parts by weight, more preferably 2.5 to 15 parts by weight (for example, for 100 parts by weight of the gel-forming composition and the aqueous solvent as a whole). It may be about 5 to 10 parts by weight.

  For swallowing food of the present invention, pharmacologically active ingredients such as antihistamine ingredients (chlorpheniramine, diphenhydramine, etc.), antiallergic ingredients (cromoglycic acid, amlexanox, etc.), stomachic ingredients, digestive ingredients, analgesic ingredients An antipyretic component, an antitussive component, an anti-inflammatory component, an antibacterial or bactericidal component, a herbal powder or an extract thereof (turmeric, ginseng, garcinia, gymnema, senna stalk, beetle aloe etc.) may be included. The pharmacologically active ingredient is 0.001 to 0.1 parts by weight, preferably 0.002 to 0.05 parts by weight, more preferably 0.003, based on 100 parts by weight of the total of the gel-forming composition and the aqueous solvent. It may be about 0.01 parts by weight.

  In the present invention, by combining these active ingredients, a dietary / swallowing training meal with a balanced nutrition can be easily prepared, which is useful for menus such as prevention of bedridden conditions and preventive foods against diseases.

  In the present invention, the gel of the present invention is prepared by adjusting the type of thickening polysaccharide (particularly the ratio of xanthan gum and galactomannan) and the ratio of thickening polysaccharide to the aqueous solvent according to the type and ratio of the active ingredient. A gel having a deformation rate at the point of change of structure and a mechanical tangent loss tan δ can be prepared. For example, as described in the gel section, the ratio (total amount) of the active ingredient is 0.001 to 50 parts by weight (for example, 1 to 50 parts by weight based on 100 parts by weight of the total of the gel-forming composition and the aqueous solvent). Although it can be selected from the range of about 20 parts by weight), it is appropriately adjusted depending on the type of the active ingredient so that the desired gel characteristics are expressed. Therefore, the swallowing meal of the present invention can be applied to a wide range of active ingredients. In the present invention, even if the polysaccharide thickener (gel) concentration is dilute, if a thickened polysaccharide with high viscosity (or high molecular weight) is used, the gel-forming ability is high, so that it contains a large amount of active ingredients. Can do. Furthermore, even if the structure of the active ingredient is complicated, the gel structure is not destroyed by the high gel forming ability. However, when 3 parts by weight or more (for example, about 5 to 20 parts by weight) of a high-molecular substance (or viscous substance) such as a polysaccharide or protein, or an acidic component is contained, the hydrogen bonding of the gel may be inhibited. In many cases, it may be difficult to prepare a gel having a deformation rate and a mechanical tangent loss tan δ at the change point of the gel structure. In such a case, by controlling the ratio of the thickening polysaccharide, it is possible to adjust to a desired deformation rate and mechanical tangent loss tan δ. For example, when the polymer substance (or viscous substance) is used as an active ingredient, the proportion of thickening polysaccharide is a relatively high proportion of the proportion (for example, the entire gel-forming composition and aqueous solvent). For example, it is preferably about 0.25 to 0.5 part by weight, preferably about 0.3 to 0.45 part by weight with respect to 100 parts by weight.

  Further, when the mixing ratio and concentration of the thickening polysaccharide are different, the number of cross-linking points of the gel per unit volume changes, so that the hardness and softness of the gel can be controlled. Further, the brittleness and elasticity can be controlled by the thickening polysaccharide and the molecular weight of the active ingredient. The hardness of the gel is determined by the number of cross-linking points per unit volume, but if the qualitative nature of the cross-linking points does not change, the desired properties for swallowing will hardly change.

  In addition, swallowing meals with high gel-sol transition temperature (gel melting temperature) Tm and sol-gel transition temperature (gelation temperature) Tg can be used to produce retort foods that are preserved foods and to foods that are cooked and processed at high temperatures. It can also be used. However, the fact that the number of cross-linking points of the three-dimensional network structure in the gel concentration region is small is affected by the addition of the active ingredient, and the melting temperature Tm and the gelation temperature Tg of the gel are lowered. In order to obtain the gel characteristics of the present invention, changes in properties caused by the type and amount of the active ingredient can be adjusted by the mixing ratio and the concentration of the thickening polysaccharide. In addition, when cooking and processing at a high temperature, it is also an indispensable condition that the swallowed food is a thermoreversible gel. When the swallowed food cooked and processed with heat is cooled, the swallowed food eventually becomes a gel. Again, it is important to be able to repeat the sol state when heated and the gel state when cooled. At that time, as the temperature Tm that changes from the gel state to the sol state is higher in the heating process and the temperature Tg that changes from the sol state to the gel state is higher in the cooling process, the use as a swallowing meal increases. If swallowed food prepared from a retort food that is a preserved food or a gel-forming composition of powder is inexpensive and easy to operate, cooking and processing can be performed extensively.

  In the swallowing meal of the present invention, a gel-forming composition composed of a thickening polysaccharide in which xanthan gum and galactomannan (locust bean gum and / or cassia gum) are combined is used, and the active ingredient is further added to the gel-forming composition. In a gel containing 0.001 to 50 parts by weight (for example, 1 to 20 parts by weight) with respect to 100 parts by weight of the whole product and aqueous solvent, the ratio of xanthan gum to galactomannan and the gel-forming composition By adjusting the ratio of the thickening polysaccharide to the product and the aqueous solvent, it is possible to control the gel characteristics of the swallowing meal (the deformation rate at the change point of the gel structure and the mechanical tangent loss tan δ at the change point). Specifically, as the ratio (weight ratio) between xanthan gum and galactomannan increases the ratio of xanthan gum to galactomannan within the range of the former / the latter = 20/80 to 80/20, The proportion is 0.06 to 0.5 parts by weight (preferably 0.08 to 0.5 parts by weight, more preferably 0.1 to 0. 0 parts by weight based on 100 parts by weight of the total of the gel-forming composition and the aqueous solvent. In the range of about 5 parts by weight (for example, about 0.15 to 0.5 parts by weight), the proportion of the thickening polysaccharide may be increased. By adjusting the ratio of xanthan gum to galactomannan and the ratio of thickening polysaccharide to gel-forming composition and aqueous solvent according to the molecular weight and concentration of the active ingredient in this way, dynamic viscoelasticity In the measurement, a gel having a deformation rate of 20 to 50% at a change point of the gel structure and a mechanical tangent loss tan δ at the change point of 0.1 to 1 can be prepared.

  When the ratio of xanthan gum to galactomannan is small, the binding strength of both gums is strong and a dense gel can be formed, so that a swallowing meal that can be used even at a relatively high temperature can be prepared. Specifically, xanthan gum and galactomannan are converted into xanthan gum / galactomannan (weight ratio) = 20 / 80-60 / 40 (preferably 20 / 80-50 / 50, more preferably 20 / 80-40 / 60, In particular, when combined at a ratio of about 30/70 to 40/60), the temperature dependence of the storage elastic modulus G ′ is almost irrelevant, and the melting temperature Tm of the gel can be increased. Furthermore, the concentration of both is 0.06 to 0.5 part by weight (for example, 0.08 to 0.5 part by weight), preferably 0. 0 to 100 parts by weight based on the total of the gel-forming composition and the aqueous solvent. 1 to 0.4 parts by weight (for example, 0.15 to 0.4 parts by weight), more preferably 0.1 to 0.3 parts by weight (for example, 0.2 to 0.3 parts by weight). The prepared swallowing meal in the flow gel state begins to gel at a high temperature around 60 ° C. Therefore, the gel does not lose its shape or water separation, and even if the thickening polysaccharide concentration (gel concentration) is dilute, the thickening polysaccharide can form a film on the surface of the bolus at high temperature. The active ingredient on the surface of the bolus can be held stably and plays a role in connecting the bolus without adversely affecting the taste and aroma of the bolus. Such a gel prevents the bolus from adhering to the mucous membrane in the oral cavity and pharynx, despite the high temperature, and further prevents the bolus from flowing into the trachea due to the passage of the bolus in the oral cavity and pharynx. Is prevented. In addition, because it can be taken at high temperatures, the consumer dissatisfaction that trolley-like or gel-like swallows are cold is solved. Furthermore, it can be applied to storage and transportation of swallowing meals in hospitals and facilities. In this way, the thermally stable gel is also resistant to retort. In addition to the mixing ratio and concentration of the thickening polysaccharide, the type and amount of active ingredient, size (for example, particle size, etc.), hardness and adhesion, By adjusting the heating temperature, time, pH, etc., the crosslinking point of the three-dimensional network structure of the gel is controlled and adjusted to the flow gel state.

  For example, swallowed foods can be prepared while maintaining the jelly-like properties that allow various boiled juices and seasonings to be swallowed over a wide temperature range, and can be ingested at high temperatures around 50 ° C. Therefore, the characteristics as a flow jelly can be maintained even for swallowed foods that are used at a relatively high temperature, for example, about 30 to 60 ° C. (particularly 40 to 55 ° C.).

  On the other hand, when the ratio of xanthan gum to galactomannan is large, for example, the ratio (weight ratio) between xanthan gum and galactomannan is the former / the latter = 50/50 to 80/20 (particularly 60/40 to 80/20). In the range where the proportion of thickening polysaccharide is 0.25 to 0.5 parts by weight with respect to 100 parts by weight of the gel-forming composition and the aqueous solvent as a whole, the types and amounts of various active ingredients The gel melting temperature Tm and the gelation temperature Tg decrease. Such a gel is suitable, for example, for hydration at low temperatures.

  Furthermore, the swallowing meal of the present invention can be prepared by mixing the gel-forming composition, the active ingredient, and an aqueous solvent. However, when the temperature exceeds 100 ° C., the hydrogen bond forming the gel is broken, and the crosslinking density Therefore, it is preferable to prepare at a temperature of about 100 ° C. or less (for example, about 10 to 95 ° C., preferably about 20 to 90 ° C., more preferably about 30 to 85 ° C.). In particular, in the case of a swallowing meal in which the ratio of xanthan gum to galactomannan is reduced to increase the active ingredient, it is preferable to prepare under such conditions.

  That is, the swallowing meal of the present invention can be easily produced by mixing the gel-forming composition, the active ingredient, and the aqueous solvent at a temperature of 100 ° C. or lower. The swallowing meal of the present invention may be prepared by a method of (1) mixing and dissolving the gel-forming composition, the active ingredient and the aqueous solvent at a temperature of 100 ° C. or lower (for example, about 80 to 95 ° C.). (2) You may prepare by the method of mixing and melt | dissolving the said 3 component in steps (or separately). As the method (2), for example, the gel-forming composition and an aqueous solvent are mixed and dissolved at a temperature of 100 ° C. or lower to prepare a uniform gel solution, and an active ingredient is added to the obtained gel solution. Alternatively, it may be prepared by mixing and dissolving. In the method (2), the active ingredient may be added to the gel solution immediately after the gel solution is prepared, or may be added while the gel solution is cooled (or cooled). Usually, in the temperature range of 40 to 50 ° C., germs are likely to be generated, and the temperature of the gel solution (or gel) is about 5 to 30 ° C. (for example, 10 to 25 ° C.) due to the addition of the active ingredient. In order to suppress the gelation (or swallowing meal) from proceeding rapidly with the addition of the active ingredient and to prevent the gel (or swallowing meal) from becoming nonuniform, the active ingredient is 50 to 70 ° C. (preferably 52 to It is preferable to add to the gel solution (or gel) at about 67 ° C., more preferably 55 to 65 ° C. In particular, as described above, the method of adding an active ingredient at a relatively low temperature (for example, about 55 to 65 ° C.) is an active ingredient that is easily affected by temperature (or heat) [eg, protein or peptide, dairy product] , Vitamins (for example, vitamin C), microorganisms (for example, lactic acid bacteria, natto bacteria, etc.), fats and oils (for example, mayonnaise), brewed beverages (sake, western liquor, plum wine, fruit wine, etc.)] The swallowed food can be produced stably without the active ingredient being denatured (or inactivated, sterilized, volatilized, etc.). In the present invention, the gel obtained even at a very dilute thickening polysaccharide concentration (gel concentration) as described above exhibits flow jelly characteristics, and since the progress of gelation is slow, the active ingredient is uniform. A swallowed meal that is dispersed (or homogeneously) and has a taste and aroma very close to the active ingredient itself can be easily produced.

  In the method (2), each component (the gel-forming composition, the active component, and the aqueous solvent) may be dissolved at once (or at a time), or batched (or divided into a plurality of times). And may be dissolved.

  Furthermore, as swallowing food, in addition to the above powder or extract, general foods (curry, meat potato, salmon, boiled juice, etc.) and seasonings may be used as active ingredients. For example, the prepared gel may be added to various foods, heated and cooked / processed, and then allowed to cool to about 50 ° C. where it can be ingested warmly. Boiled juice around this temperature is a flow jelly that is optimal for swallowing, and its properties are similar to “Nikogori”. Various swallowed foods can be prepared by adjusting the ratio of the solid part and the jelly part or adjusting the difference in viscoelasticity between the two in the food. These swallowing training meals can be adjusted to suit the degree of disability. In addition to these conditions, a swallowing meal can be prepared while maintaining the properties of a flow gel at a wide range of temperatures by adjusting the concentration of the thickening polysaccharide. When using curry, meat potatoes, etc., by adjusting the softness of the solid part and the mixing ratio of flow jelly, it is possible to take swallowed food warmly as a swallowing meal regardless of the degree of eating / swallowing disorder It becomes. When the seasoning is made of flow jelly, a certain amount can be taken out in the state of flow jelly in a high-temperature swallowing training meal, and there is an advantage that it is easy to take a certain amount with a spoon or the like. It is also possible to prevent the periphery of the table from being soiled.

  The characteristics of the flow jelly of the present invention can be prepared and processed from a preserved food such as a retort food to a powdery gel-forming composition, which can be ingested in a wide range from a low temperature to a high temperature. The price is sufficient to meet consumer needs for easy cooking and processing. For example, when the swallow food of the present invention is processed as a preserved food, the effect on the storage elastic modulus G ′ of the gel when heated at 121 ° C. for about 20 minutes and sterilized is the mixing ratio and concentration of the thickening polysaccharide. It can prepare by adjusting etc.

  Furthermore, since the swallowing meal of this invention can prepare easily the swallowing meal of various gel states, it can be utilized as an ingestion / swallowing training meal. The adjustment in that case may be adjusted based on rice from heavy meals, whole rice bran, and soft rice.

  Since the gel-forming composition of the present invention has an excellent balance between adhesion and hardness, it is suitable as various gels for food and medical use. In particular, although it is a gel, it has high fluidity, does not adhere to the pharynx, and does not feel dry, so it is suitable for swallowing meals containing various active ingredients.

  Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited to these examples. In addition, the symbol of the thickening polysaccharide used by the Example and the comparative example is as follows.

Xanthan gum 1: manufactured by Maruzen Pharmaceutical Industry Co., Ltd., CS (transparency type)
Xanthan gum 2: XG400 (highly transparent type) manufactured by MRC Polysaccharide Co., Ltd.
Locust bean gum 1: ARC (regular type) manufactured by MRC Polysaccharide Co., Ltd.
Locust bean gum 2: A200 (high viscosity type) manufactured by MRC Polysaccharide Co., Ltd.

  In the following examples, “part” or “%” is based on weight unless otherwise specified, and storage elastic modulus G ′, loss elastic modulus G ″, mechanical tangent loss tan δ, and gel structure change point. The deformation rate, the gel-sol transition temperature Tm, and the sol-gel transition temperature Tg were measured as follows.

[Storage elastic modulus G ′, loss elastic modulus G ″, mechanical tangent loss tan δ, deformation rate at change point of gel structure]
About the obtained swallowing meal, dynamic viscoelasticity was measured on condition of the following.

Measurement model: Product name “Rheosol-G3000” manufactured by UBM Co., Ltd.
Measurement method: Dynamic viscoelasticity measurement Measurement mode: Frequency dependence Chuck: Parallel plate Waveform: Sine wave Parallel diameter: 40mm
Thickness: 1mm
Gap: 3mm
Condition: 25 ° C 1 deg
Torque Fs: 2.04
Load cell: 10.2 kg.

[Gel-sol transition temperature Tm and sol-gel transition temperature Tg]
Using an ultrasensitive differential scanning calorimeter (DSC) (manufactured by Seiko Denshi Kogyo Co., Ltd., measurement condition: 70 μL silver sealed) as a measuring device, the gel-sol transition temperature Tm in the temperature rising process and the sol in the temperature falling process -The gel transition temperature Tg was measured. The gel sample was cut in advance with a razor after gelling in a straw. About 50 mg of the ingested weight was taken using a microbalance and brought into close contact with the bottom of the silver sealed container. About 50 mg of the reference was taken in a 70 μL silver sealed container using water. The measurement was performed at a rate of 2 ° C. per minute from 5 ° C. The temperature was raised to 85 ° C., which is about 10 ° C. higher than the gel-sol transition temperature Tm, held at 85 ° C. for about 10 minutes, and then cooled at a rate of 2 ° C. per minute, and the sol-gel transition temperature Tg was measured.

Example 1
Adding 0.21 part thickening polysaccharide and 1.79 parts dextrin to 98 parts water by combining xanthan gum 1 and locust bean gum 1 in a ratio (weight ratio) of xanthan gum / locust bean gum = 30/70 A gel solution was prepared. Furthermore, powdered vegetable soup [carrot extract, cabbage extract, onion extract, leek extract, spinach extract and other vegetable extracts mixed with β-carotene, etc., Fine Co., Ltd. "Soup (consomme type)"] 13 g was added and dissolved in a temperature range of 85-95 ° C. The gel obtained was allowed to cool to room temperature and then left in a refrigerator for 1 hour or longer to obtain a swallowing meal that was a flow jelly. The mechanical tangent loss tan δ of the obtained swallowing meal and the deformation rate at the change point of the gel structure were measured at 25 ° C., and the relationship between them is shown in FIG.

  In addition, the nutritional component display of the used powdered vegetable soup (consomme type) is as follows.

(Powdered vegetable soup)
Energy: 44.4 kcal
Protein: 0.83g
Lipid: 0.07g
Carbohydrate: 9.5g
Dietary fiber: 1.22 g
Sodium: 459mg
Vitamin C: 34.8mg
Vitamin A: 29.3 μg
Iron: 0.07mg
Calcium: 6.1 mg.

  Furthermore, as a result of investigating how the amount of powdered vegetable soup affects gel formation by dynamic viscoelasticity measurement, the mixing ratio (weight ratio) of xanthan gum and locust bean gum is xanthan gum / locust bean gum = In the range of 20/80 to 40/60, the effect of adding powdered vegetable soup was small. These gel structures are attributed to the strength of the bonds between the molecular chains due to the branched structure of the two, as well as many electrolytic groups and hydroxyl groups.

Example 2
Powdered calcium soup instead of powdered vegetable soup [sweet corn, edible whey calcium powder, edible shell calcium powder, powder of rice germ extract containing vitamin E, vitamin D, etc., Fine Co., Ltd. (Potage type)]] A swallow meal was prepared in the same manner as in Example 1 except that 18 g was used. The mechanical tangent loss tan δ of the obtained swallowing meal and the deformation rate at the change point of the gel structure were measured, and the relationship between them is shown in FIG. In addition, the nutrition component display of the used powder calcium soup (potage type) is as follows.

(Powdered calcium soup)
Energy: 63.0 kcal
Calcium: 600mg
Protein: 2.1g
Lipid: 1.4g
Carbohydrate: 10.7g
Sodium: 518mg
Vitamin B ₁ : 19mg
Vitamin B ₂ : 17mg
Vitamin B ₆ : 44mg
Vitamin D ₃ : 8.6 mg.

  Furthermore, as a result of investigating how the amount of powdered calcium soup affects gel formation by dynamic viscoelasticity measurement, the mixing ratio of xanthan gum and locust bean gum is xanthan gum / locust bean gum 20 / 80-40. In the range of / 60, there was little influence which added powdered vegetable soup.

Example 3
Powdered brown rice soup instead of powdered vegetable soup [brown rice germ extract, corn extract, scallop extract, powdered milk, skipjack extract, root kelp extract, carrot extract, spinach extract, chicken extract, etc. Powdered brown rice soup (potage type) ”] was used in the same manner as in Example 1 except that 15 g was used. The mechanical tangent loss tan δ of the obtained swallowing meal and the deformation rate at the change point of the gel structure were measured, and the relationship between them is shown in FIG. In addition, the nutritional component display of the used powdered brown rice soup (potage type) is as follows.

(Powdered brown rice soup)
Energy: 57kcal
Protein: 1.3g
Lipid: 0.9g
Carbohydrate: 10.7g
Dietary fiber: 0.5g
Sodium: 488mg
Vitamin B ₁ : 0.15mg
Vitamin _B 2: 0.25mg
Vitamin E: 8.6mg
γ-aminobutyric acid: 2.7 mg
Octacosanol: 0.3 mg.

  Furthermore, as a result of investigating how the amount of powdered brown rice soup affects gel formation by dynamic viscoelasticity measurement, the mixing ratio (weight ratio) of xanthan gum and locust bean gum is xanthan gum / locust bean gum = In the range of 20/80 to 40/60, the effect of adding powdered vegetable soup was small.

Example 4
A swallowing meal was prepared in the same manner as in Example 1 except that the amount of thickening polysaccharide used was 0.3 parts and the amount of dextrin used was 1.7 parts. The mechanical tangent loss tan δ of the obtained swallowing meal and the deformation rate at the change point of the gel structure were measured, and the relationship between them is shown in FIG.

Example 5
Example 1 except that 0.46 parts of thickening polysaccharide and 1.54 parts of dextrin are used in which xanthan gum 1 and locust bean gum 1 are combined in a ratio (weight ratio) of xanthan gum / locust bean gum = 80/20. A swallowing meal was prepared in the same manner. The mechanical tangent loss tan δ of the obtained swallowing meal and the deformation rate at the change point of the gel structure were measured, and the relationship between them is shown in FIG.

  Note that the arrows in FIG. The relationship between the rate of change and the mechanical tangent loss tan δ is almost linear up to around 34% (arrow in the figure), but the value of the mechanical tangent loss tan δ increases as the deformation rate increases. In Example 4 (mixing ratio is xanthan gum / locust bean gum = 30/70 and the amount of thickening polysaccharide used is 0.3 parts), the tendency is large. It is said from long-term sensory tests that when the value of the mechanical tangent loss tan δ is between 0 and 1, it is a desirable bolus property for swallowing. The mechanical tangent loss tanδ does not change much even when the mixing ratio of xanthan gum and locust bean gum, gel concentration, and the type and amount of powdered soup change. Hydrogen bonds, which are secondary bonds at the cross-linking points of the three-dimensional network structure The main factor is the absence of qualitative changes. A gel in which a sudden change is observed when the deformation ratio of the mechanical tangent loss tan δ is around 34% is a region where the storage elastic modulus G ′ is proportional to the fourth power of the gel concentration. The gel in this region has a feature that the gel moves due to large deformation with a small stress because the three-dimensional network structure has not yet progressed sufficiently. The gel in this region is a desirable property for swallowing, but is greatly affected by the crosslinking point affected by the type and amount of active ingredient to be added, pH, etc., and water separation and adhesion are likely to occur. When the mixing ratio (weight ratio) of xanthan gum and locust bean gum (or cassia gum) is in the range of xanthan gum / locust bean gum = 20/80 to 40/60, the above influence is small. These factors are the branched structure of xanthan gum, locust bean gum and cassia gum and the presence of many electrolytic groups and hydroxyl groups. These seem to minimize the change in the above-mentioned mechanical tangent loss tan δ and further reduce the occurrence of water separation and adhesion from a low-concentration gel.

Comparative Example 1
For a commercially available 0.9% agar gel (manufactured by Shimizu Foods Co., Ltd., an extract from Maxa seaweed from Izu Susaki), the mechanical tangent loss tan δ, the deformation rate at the change point of the gel structure was measured at 25 ° C., The relationship between the two is shown in FIG.

Comparative Example 2
Add 0.3 parts of thickening polysaccharide and 1.7 parts of dextrin to 98 parts of water by combining xanthan gum 1 and locust bean gum 1 in a ratio (weight ratio) of xanthan gum / locust bean gum = 30/70. And dissolved in a temperature range of 85 to 95 ° C. The obtained gel was allowed to cool to room temperature and then left in a refrigerator for 1 hour or longer to obtain a gel. The mechanical tangent loss tan δ of the obtained gel and the deformation rate at the change point of the gel structure were measured at 25 ° C., and the relationship between them is shown in FIG.

Example 6
Add 0.3 parts of thickening polysaccharide and 1.7 parts of dextrin to 98 parts of water by combining xanthan gum 1 and locust bean gum 1 in a ratio (weight ratio) of xanthan gum / locust bean gum = 30/70. A gel solution was prepared. Furthermore, 13 g of powdered vegetable soup was added to 125 ml of this gel solution and dissolved by heating in a temperature range of 85 to 95 ° C. The gel obtained was allowed to cool to room temperature and then left in a refrigerator for 1 hour or longer to obtain a swallowing meal that was a flow jelly. The mechanical tangent loss tan δ of the obtained swallowing meal and the deformation rate at the change point of the gel structure were measured at 25 ° C., and the relationship between them is shown in FIG.

Comparative Example 3
With respect to a commercially available trolley-like swallowing meal (manufactured by Well Harmony Co., Ltd., “Tromina”), the mechanical tangent loss tan δ and the deformation rate at the change point of the gel structure were measured at 25 ° C., and the relationship between them is shown in FIG.

  In FIG. 2, symbols “a” to “d” in FIG. 2 are changing points where a sudden change in the dynamic tangent loss tan δ with respect to the deformation rate occurs. In the figure, the change point of symbol a is in the case of the agar gel of Comparative Example 1, the change point of b is in the case of Gel of Comparative Example 2 with no powdered vegetable soup added, and the change point of c is an implementation of adding powdered vegetable soup In the case of the swallowing meal of Example 6, the change point of d is the commercially available trolley-like swallowing meal of Comparative Example 3. It is considered that the difference in the change point at which the proportional relationship of the mechanical tangent loss tan δ to the four types of deformation rate changes abruptly is mainly influenced by the cross-linking point in the unit volume in the three-dimensional network structure such as gel.

  Although the agar gel of the comparative example 1 and the gel of the comparative example 2 contain a lot of water, they do not flow out by their own weights and keep their shapes. The gel in these states has a sufficiently advanced three-dimensional network structure, and the storage elastic modulus G ′ is proportional to the square of the gel concentration. The change point of the mechanical tangent loss tan δ of these gels appears around 10 to 12% in terms of deformation rate. When taking out a part of the agar gel of the comparative example 1 or the gel of the comparative example 2, it is necessary to cut | disconnect using a razor.

  On the other hand, in the swallowing meal of Example 6 which is a flow jelly, the change point of the dynamic tangent loss tan δ of the flow jelly in which the storage elastic modulus G ′ is proportional to the fourth power of the gel concentration is a deformation rate around 34%. Yes, when you take out part of the flow jelly, you can cut it out with a spoon. These properties are considered to appear by the number of crosslinking points in a unit volume in a three-dimensional network structure. That is, it is considered that the addition of 13 g of powdered vegetable soup to the gel of Comparative Example 2 reduces the cross-linking points of the three-dimensional network structure of the gel, which is the main cause of this phenomenon. Accordingly, various flow jellys can be prepared by adjusting the mixing ratio and concentration of xanthan gum and locust bean gum and the type and amount of active ingredient to be added, pH, temperature and the like. Moreover, the mixing ratio and concentration of xanthan gum and cassia gum show the same tendency as described above.

  Most of the polysaccharides having gel-forming ability contained in the commercially available trolley-like swallow food of Comparative Example 3 are xanthan gum. Since the xanthan gum molecule having a branched structure has a complex structure entangled with a double helix, the change in the mechanical tangent loss tan δ with respect to the deformation rate is considered to be small.

Comparative Example 4
Adding 0.21 part thickening polysaccharide and 1.79 parts dextrin to 98 parts water by combining xanthan gum 1 and locust bean gum 1 in a ratio (weight ratio) of xanthan gum / locust bean gum = 30/70 And dissolved in a temperature range of 85 to 95 ° C. The obtained gel was allowed to cool to room temperature and then left in a refrigerator for 1 hour or longer to obtain a gel. FIG. 3 shows the temperature dependence of the storage elastic modulus G ′ and the mechanical tangent loss tan δ of the obtained gel. In FIG. 3, the upper graph shows the temperature dependence of G ′, and the lower graph shows the temperature dependence of the mechanical tangent loss tan δ.

Example 7
Adding 0.21 part thickening polysaccharide and 1.79 parts dextrin to 98 parts water by combining xanthan gum 1 and locust bean gum 1 in a ratio (weight ratio) of xanthan gum / locust bean gum = 30/70 A gel solution was prepared. Furthermore, 13 g of powdered vegetable soup was added to 125 ml of this gel solution and dissolved by heating in a temperature range of 85 to 95 ° C. The gel obtained was allowed to cool to room temperature and then left in a refrigerator for 1 hour or longer to obtain a swallowing meal that was a flow jelly. FIG. 3 shows the temperature dependence of the storage elastic modulus G ′ and mechanical tangent loss tan δ of the swallowed food obtained.

Example 8
A swallowing meal was prepared in the same manner as in Example 7 except that the amount of thickening polysaccharide used was 0.3 parts and the amount of dextrin used was 1.7 parts. FIG. 3 shows the temperature dependence of the storage elastic modulus G ′ and mechanical tangent loss tan δ of the swallowed food obtained.

Example 9
Example 7 except that 0.46 parts of thickening polysaccharide and 1.54 parts of dextrin were used in which xanthan gum 1 and locust bean gum 1 were combined in a ratio (weight ratio) of xanthan gum / locust bean gum = 80/20. A swallowing meal was prepared as described above. FIG. 3 shows the temperature dependence of the storage elastic modulus G ′ and mechanical tangent loss tan δ of the swallowed food obtained.

  FIG. 3 shows the effect of powdered vegetable soup on the three-dimensional network structure of flow jelly. The flow jelly was heated from 25 ° C. at a rate of 2 ° C./min, and the storage elastic modulus G ′ and the mechanical tangent loss tan δ were measured until the flow jelly melted. Symbols a to d in the figure are the gel-sol transition temperature Tm of flow jelly. Symbol a represents the gel of Comparative Example 4, symbol b represents the swallowing meal of Example 7, symbol c represents the swallowing meal of Example 8, and symbol d represents the swallowing meal of Example 9. First, when comparing the storage elastic modulus G ′ and point a in the gel of Comparative Example 4 with the storage elastic modulus G ′ and point b of the swallowing food of Example 7 in which 13 g of powdered vegetable soup was added to this gel, the storage elasticity The rate G ′ and the gel-sol transition temperature are also significantly reduced. It can be presumed that this is mainly due to the fact that 13 g of powdered vegetable soup affected the crosslinking points in the three-dimensional network structure of the gel. Next, as in Examples 7 and 8, when flow jelly with a high content of locust bean gum is melted, it shows the properties of the aqueous solution of locust bean gum, so the storage elastic modulus G ′ decreases sharply even at low values. To do. This tendency is advantageous in that the gel-sol transition and the repetition of the sol-gel transition in cooking and processing at high temperatures can be smoothly and reproducibly repeated. However, in Example 9, since the xanthan gum content is large, the storage elastic modulus G ′ after the gel-sol transition increases with an increase in temperature. When these behaviors are cooked and processed by heating, the gel-sol transition and the sol-gel transition are not repeated smoothly. Therefore, the swallowing meals of Examples 7 and 8 behave like aqueous solutions even at very low concentrations. For this reason, it is easy to swallow and can be ingested in large quantities. On the other hand, such a tendency can be seen similarly from the result of tan δ.

  Furthermore, if the ratio of xanthan gum and locust bean gum (or cassia gum) changes, the number density of hydrogen bonds (number of cross-linking points per unit volume) consisting of secondary bonds of the gel cross-linking points will differ, but the gel structure Since there is no change, no qualitative change of the cross-linking point occurs. The number of cross-linking points affects the storage elastic modulus G ′, and the nature of the cross-linking points is considered to affect the mechanical tangent loss tan δ. Therefore, when an active ingredient is added, the crosslinking point of the gel is affected by the amount, type and molecular weight of the active ingredient, pH and temperature, and the storage elastic modulus G ′ changes, but the nature of the crosslinking point does not change. The mechanical tangent loss tan δ is considered to hardly change. Due to these effects, the deformation rate at the change point of the gel structure when the three-dimensional network structure has sufficiently progressed is around 10 to 12%, but in the gel region where the three-dimensional network structure has not sufficiently progressed, The deformation rate of the change point appears around 20 to 50%. The gel in this state undergoes large deformation with a small stress in the oral cavity and pharynx, and the hydrated state of the gel surface is a state in which the bolus can pass smoothly through the pharynx. Furthermore, when deforming and passing through the oral cavity and pharynx, the taste and fragrance of the food can be expressed in substantially the same manner as in the aqueous solution.

  Further, Table 1 shows the results of summarizing the gel-sol transition temperatures of Comparative Example 4 and Examples 7 to 9.

  As is apparent from the results in Table 1, when 13 g of powdered vegetable soup is added to the gel, the gel-sol transition temperature of the storage elastic modulus G ′ and the mechanical tangent loss tan δ seems to be drastically lowered. Needs to be taken into account. In particular, despite the decrease in the storage elastic modulus G ′ of the gel, the value of the mechanical tangent loss tan δ hardly changes. This is because the number of cross-linking points in the three-dimensional network structure of flow jelly decreases with the addition of 13 g of powdered vegetable soup, but the qualitative nature of the cross-linking points has not changed. Despite the viscoelasticity close to that of an aqueous solution, almost no water separation occurs, which is the optimum condition for swallowing at the same time as taking a large amount.

Examples 10-13
In order to investigate the relationship between the mixing ratio and concentration of the thickening polysaccharide, the gel melting temperature Tm, and the gelation temperature Tg, the mixing ratio (weight ratio) of xanthan gum 1 and locust bean gum 1 was changed from 20/80 to 80/20. The gel melting temperature Tm and the gelation temperature Tg for a gel composed of 0.21 part or 0.46 part and dextrin 1.79 part or 1.54 part with respect to 98 parts of water It was measured. The results are shown in Table 2.

  As is clear from the results in Table 2, the mixing ratio (weight ratio) of xanthan gum and locust bean gum is 20/80 to 40/60, and the ratio of thickening polysaccharide to water is 0.21 part, The Tm and Tg of the gel composed of 1.79 parts of dextrin show maximum values when the mixing ratio is 30/70. However, when the mixing ratio is 20/80 and 40/60, there is little tendency for Tm and Tg to decrease. In addition, the tendency for Tm and Tg to decrease increases as the mixing ratio moves from 40/60 to 80/20. When a gel sample having a proportion of thickening polysaccharide of 0.21 part is heated at a rate of 5 ° C. to 2 ° C./min, the crosslinking points of the three-dimensional network structure of the gel are gradually cut. The melting process of the gel mixed with gum is an endothermic curve, and an endothermic peak appears when the gel-sol transition temperature Tm is reached. Then, after standing for 10 minutes at 85 ° C., which is about 10 ° C. higher than the gel-sol transition temperature Tm, when the temperature is lowered at a rate of 2 ° C./minute, the gelation process is an exothermic curve, and eventually the sol-gel transition temperature Tg When reached, an exothermic peak appears. These changes correspond to the number of crosslinking points per unit volume of gel and the strength of crosslinking. Both xanthan gum molecules and locust bean gum molecules have a branched structure, but the main chains of β-1,4 glucoside bond and β-1,4 mannoside bond have structural similarity. For this reason, the molecular chain between the two approaches efficiently and the number of cross-linking points per unit volume is increased by the number of molecules of both. These are apparent from the values of storage elastic modulus G ′, mechanical tangent loss tan δ, Tm, and Tg. The values of the storage modulus G ′, Tm, and Tg are affected by the number of crosslinking points in a unit volume in the mixed gel. However, the crosslinking point of the mixed gel does not change qualitatively even if the mixing ratio is changed. Therefore, if the properties of the mixed gel with different mixing ratios show a flow jelly behavior, the value of the mechanical tangent loss tan δ will hardly change even if the values of the storage elastic moduli G ′, Tm and Tg change. These points are the most excellent characteristics of the gel mixed with the thickening polysaccharide having a similar chemical structure. Therefore, by controlling the number density of crosslinking points (number of crosslinking points per unit volume) by changing the mixing ratio of both, the storage elastic modulus G ′, Tm and Tg are measured, and various active ingredients are added. The properties of the flow jelly can be adjusted. The mixing ratio (weight ratio) of xanthan gum and locust bean having a high amount of these effects is the former / the latter = 30/70. The same tendency is observed with cassia gum having a chemical structure similar to locust bean gum.

The characteristics of swallowing food flow jelly, a prerequisite for cooking and processing, are:
1) The flow jelly clearly shows a gel-sol transition point with respect to heating or a sol-gel transition point with respect to cooling, and is highly reproducible even when repeated.

  2) Gel-sol transition temperature and sol-gel transition temperature are high. Therefore, swallowing food can be ingested at a high temperature, transported at a high temperature, and served at a high temperature.

  3) Gel-sol transition or sol-gel transition at an ultra-low concentration. Further, the flow jelly does not cause water separation, does not adhere, and does not feel soft.

  4) Since the flow jelly satisfying these characteristics is close to the viscoelasticity of the aqueous solution, the swallowing food flow jelly is easy to swallow and can be ingested in large quantities. Therefore, prevention of bedridden state due to insufficient intake and elimination of difficulty in excretion can be considered.

  5) It is very inexpensive, can cook and process a wide range of swallow foods from retort to powder swallowing supplements, and is easy to cook.

Examples 14-19
In order to investigate the change point of the gel structure in the system used in combination with tara gum for other galactomannan cassia gum, both the mixing ratio (weight ratio) of xanthan gum 1 and (cassia gum and tara gum mixed system) were xanthan gum / mixed system = 40. The ratio of the total amount of xanthan gum and (cassia gum and tara gum mixed system) was 0.3 parts with respect to 98 parts of water, and 1.7 parts of dextrin was further added. Furthermore, the deformation ratio at the change point of the gel structure was measured by changing the mixing ratio of the cassia gum and the tara gum mixed system from cassia gum / tara gum = 60/0 to 10/50. The results are shown in Table 3.

  In Examples 14-19, gel formation ability falls as the ratio of tara gum increases. Therefore, it is indispensable to select the swallow meal having the mixing ratio of Examples 14 to 19 according to the type, amount, pH, and the like of the active ingredient to be added and always make the swallow meal easy to swallow. . A gel structure having a tan δ deformation rate of 11% is a case where the three-dimensional network structure of the gel is sufficiently advanced, and the gel in this state is hard and not suitable for swallowing. When the active ingredient is added, the three-dimensional network structure of the gel is destroyed. The degree is affected by the amount and type of the active ingredient (particularly the molecular weight of the active ingredient), pH and the like. Therefore, the role as a swallowing meal becomes clear by adjusting the deformation rate to be around 34% (flow gel) by adding the active ingredient. Essentially, it is essential to be able to make a flow gel that can be nourished. For example, a swallowing meal in a flow gel state desirable for swallowing is suitable when a potage system or an acidic active ingredient is added in the case of Example 14, and is suitable for hydration such as tea in the case of Example 19.

Example 20
Xanthan gum 2 (1 wt% aqueous solution viscosity when measured under conditions of 60 rpm and 25 ° C. using BL type viscometer is about 0.7 Pa · s) and locust bean gum 2 are xanthan gum / locust bean gum = 30 A gel solution was prepared by adding 0.1 part by weight of thickening polysaccharide and 0.9 part by weight of dextrin combined at a ratio (weight ratio) of / 70 to 98 parts by weight of water. To this gel solution, 1 part by weight of matcha tea (manufactured by Osaka Gokuroen Co., Ltd.) was added and dissolved by heating in a temperature range of 85 to 95 ° C. The gel obtained was allowed to cool to room temperature and then left in a refrigerator for 1 hour or longer to obtain a swallowing meal that was a flow jelly. The storage elastic modulus G ′ and frequency of the obtained swallowed meal were measured at 25 ° C., and the relationship between the two was shown in the upper part of FIG. 4, while the mechanical tangent loss tan δ and frequency of the obtained swallowed meal were Was measured at 25 ° C., and the relationship between the two obtained is shown in the lower part of FIG.

Example 21
A swallowing meal was prepared in the same manner as in Example 20 except that the amount of thickening polysaccharide used was 0.15 parts by weight and the amount of dextrin used was 0.85 parts by weight. The storage elastic modulus G ′ and frequency of the obtained swallowed meal were measured at 25 ° C., and the relationship between the two was shown in the upper part of FIG. 4, while the mechanical tangent loss tan δ and frequency of the obtained swallowed meal were Was measured at 25 ° C., and the relationship between the two obtained is shown in the lower part of FIG.

  In Examples 20 and 21, the effect of the amount (or ratio) of thickening polysaccharide on gel formation was examined by dynamic viscoelasticity measurement. As a result, the mixing ratio (weight) of xanthan gum and locust bean gum was determined. Ratio) is in the range of xanthan gum / locust bean gum = 20 / 80-80 / 20, the amount (or proportion) of the thickening polysaccharide is small, and the gel is stable even at very dilute gel concentrations. Formed. These gel structures are attributed to the bond strength between the molecular chains due to the branched structure of both. These flow jelly features enhance the subtle fragrance, taste and texture of the mouth and throat, as well as the throat, so you can feel the most important “taste” of swallowing meals. Because it is close, it can be ingested in large quantities. Such factors include the fact that the formation of the three-dimensional network structure of swallowing food has not progressed so much, and the contact between swallowing food and the oral mucosa and pharyngeal mucosa where the scent, taste, and touch of the mouth are felt. In addition, there may be mentioned a point that water retention is high due to the presence of free water (normal water molecules) on the surface of the bolus. As a result of the tasting of many people with dysphagia, support nearly 100% was obtained.

  As is clear from Examples 20 and 21, water separation did not occur when the proportion of the thickening polysaccharide relative to 100 parts by weight of the total of the gel-forming composition and the aqueous solvent was 0.1 parts by weight. FIG. 4 is a tactile index perceived by the tongue. In FIG. 4, since linearity is established in the relationship between the storage elastic modulus G ′ and the frequency, it is considered that the swallowing meal (or flow jelly) is homogeneous. In addition, the frequency dependence gradient of swallowing meal (or flow jelly) gives the knowledge of “feeling of stickiness” and “adhesiveness” of flow jelly. Indispensable for quality control. For example, as the frequency increases, the storage elastic modulus G ′ increases, and if the gradient of the storage elastic modulus G ′ with respect to the frequency is constant, the hardness of the flow jelly (ie, “pumpiness”) increases. This means that the chemical structure of flow jelly does not change. On the other hand, when the gradient is increased, the chemical structure of the flow jelly is changed and adhesion is increased, which means that the jelly moves in the direction of the trolley state (or sol state or liquid state). Moreover, it means that the smaller the gradient, the better the balance between “pasting feeling” and adhesion, and the more stable the cross-linked region. In the upper part of FIG. 4, when Example 20 and Example 21 are compared, the gradient in Example 20 is greater than that in Example 21. The main factor is that the number of cross-linking points in the three-dimensional network structure decreases as the concentration of the thickening polysaccharide (gel concentration) decreases. That is, in a very dilute concentration range, the effect of the decrease in the number of crosslinking points in the three-dimensional network structure affects the chemical structure of the flow jelly, so that it gradually moves to the trolley state (or sol state, liquid state). It is guessed. In the lower part of FIG. 4, the relationship between the mechanical tangent loss tan δ and the frequency shows the same tendency as the relationship between the storage elastic modulus G ′ and the frequency. As is clear from FIG. 4, when the proportion of the thickening polysaccharide is 0.1 to 0.15 parts by weight with respect to 100 parts by weight of the total of the gel-forming composition and the aqueous solvent, the crosslinked region of the gel is stable. Therefore, the gel cross-linked region (crystal region) and the amorphous region are balanced, and the flow jelly behaves as if water flows without water separation.

Example 22
For the flow jelly obtained in Example 21, the frequency was fixed at 1 Hz, and the storage elastic modulus G ′ and temperature were measured. The relationship between the two obtained is shown in FIG.

Example 23
For the flow jelly obtained in Example 21, the frequency was fixed at 1 Hz, and the mechanical tangent loss tan δ and temperature were measured. The relationship between the two obtained is shown in FIG.

  Since thermoreversible gels usually behave differently in the temperature raising process and the temperature lowering process, in Example 22 and Example 23, the temperature dependence of the storage elastic modulus G ′ and the temperature dependence of the mechanical tangent loss tan δ. It is very important to measure For example, in a swallowing meal using a thermoreversible gel, the formation of a three-dimensional network structure proceeds rapidly in the temperature lowering process from about 50 ° C to about 20 ° C. Therefore, when swallowing food (or care food) in such a temperature range is consumed, viscoelasticity changes rapidly in the process of passing through the pharynx from the oral cavity, but it cannot be visually confirmed, which may lead to aspiration. Yes, it is hard to say “safe and secure”. However, by measuring the temperature dependence in advance, the gel state (or viscoelasticity) when passing through the pharynx from the oral cavity can be adjusted to a state suitable for swallowing, so that it is possible to eat safely. .

  Moreover, since the jelly-like swallowed food sufficiently aged in the refrigerator is often heated and eaten, it is indispensable to measure the viscoelasticity during the temperature rising process of the swallowed food. In the swallowing meal, the viscoelasticity of the flow jelly during the temperature rising process from about 20 ° C. to about 50 ° C. can be observed, and the change in the viscoelasticity is small so that it can be eaten safely.

  Furthermore, it is generally known that jelly-like foods are most susceptible to germs around 40-50 ° C. Therefore, jelly-like swallowing foods are roughly classified into “low-temperature jelly” ingested at a temperature of 30 ° C. or lower and “hot jelly” ingested at a temperature of 50 ° C. or higher, and stored so that it can be used according to the application or purpose. It is important to clarify the relationship between the elastic modulus G ′ and the mechanical tangent loss tan δ and the temperature.

Example 24
For the flow jelly obtained in Example 21, the frequency was fixed at 1 Hz, and the storage elastic modulus G ′ and the deformation rate were measured. The relationship between the two obtained is shown in FIG.

Example 25
For the flow jelly obtained in Example 21, the frequency was fixed at 1 Hz, and the mechanical tangent loss tan δ and deformation rate were measured. The relationship between the two obtained is shown in FIG.

  FIG. 6 is an index of ease of swallowing. In FIG. 6, the arrow represents the change point of the gel structure. The deformation rate at the changing point was about 41%. When the deformation modulus is 40% or more, the storage elastic modulus G ′ is considered to decrease because the strong bond that does not break even when strain is applied to the gel is easily broken. On the other hand, the mechanical tangent loss tan δ is considered to increase when the deformation rate becomes 40% or more because the storage elastic modulus G ′ changes more greatly than the loss elastic modulus G ″.

  Since the flow jelly obtained in the example has a large deformation rate and deforms greatly with a small stress in the pharynx, it can pass through the pharynx instantaneously after swallowing reflex. In addition, the flow jelly can hold hydrated “free water” on the surface of the bolus and has an affinity (or harmony) with the pharyngeal mucosa when passing through the pharynx, so that it is smoothly fed into the esophagus. Thus, the action of assisting the ease of swallowing is very effective for the “deliciousness” of the swallowing meal (or care meal), and the action is the tactile sense (or over the throat) of the “five senses”. It has a great influence on.

  An objective evaluation by dynamic viscoelasticity measurement is indispensable for quality control of the gel-forming composition (or gel) of the present invention useful as a swallowing meal (or nursing food). The evaluation is also used to clarify the characteristics and behavior of the swallowing meal in the oral cavity or pharynx. Therefore, the gel-forming composition and gel of the present invention have not only the “taste” perceived by the “five senses” but also safety as a next-generation swallowing meal (or nursing food) A survey of the people involved in treatment and nursing care gave a high evaluation.

Example 26
A swallowing meal was prepared in the same manner as in Example 20 except that the amount of thickening polysaccharide used was 0.08 parts by weight and the amount of dextrin used was 0.92 parts by weight. The resulting swallowed meal clearly showed jelly character on the spoon. Moreover, since the obtained swallowing meal was colorless and transparent, it could not be confirmed visually, and when the tactile sensation in the oral cavity was tested, the sensation of jelly was obtained in the oral cavity. In addition, the swallowing meal showed a behavior with properties almost similar to “water”, and flow jelly flowed, so dynamic viscoelasticity measurement could not be performed.

Comparative Example 5
A swallowing meal was prepared in the same manner as in Example 20 except that the amount of thickening polysaccharide used was 0.05 parts by weight and the amount of dextrin used was 0.95 parts by weight. Since the obtained swallowing meal was colorless and transparent, it could not be visually confirmed, and when the tactile sensation in the oral cavity was tested, the sensation of jelly was not obtained in the oral cavity.

FIG. 1 is a graph showing the relationship between the mechanical tangent loss tan δ of swallowing meal obtained in Examples 1 to 5 and the deformation rate at the change point of the gel structure. FIG. 2 is a graph showing the relationship between the mechanical tangent loss tan δ of swallowed food obtained in Comparative Examples 1 to 3 and Example 6 and the deformation rate at the change point of the gel structure. FIG. 3 is a graph showing the relationship between the storage elastic modulus G ′ and mechanical tangent loss tan δ of the gel or swallowing meal obtained in Comparative Example 4 and Examples 7 to 9 and the temperature. FIG. 4 is a graph showing the relationship between the storage elastic modulus G ′ and mechanical tangent loss tan δ of swallowed meal obtained in Example 20 and Example 21, and the frequency. FIG. 5 is a graph showing the relationship between the storage elastic modulus G ′ and mechanical tangent loss tan δ of swallowed meal obtained in Example 22 and Example 23, and temperature. FIG. 6 is a graph showing the relationship between the storage elastic modulus G ′ and mechanical tangent loss tan δ of the swallowed meal obtained in Example 24 and Example 25 and the deformation rate at the change point of the gel structure.

Claims (14)

  In the dynamic viscoelasticity measurement, a composition for preparing a gel having a deformation rate of 20 to 50% at a change point of the gel structure and a mechanical tangent loss tan δ at the change point of 0.1 to 1. A gel-forming composition comprising a thickening polysaccharide having gel-forming ability.   The gel-forming composition according to claim 1, wherein the polysaccharide thickener having gel-forming ability is composed of xanthan gum and galactomannan having a mannose unit of 4 times mol or more with respect to a galactose unit.   The gel-forming composition according to claim 2, wherein the ratio (weight ratio) of xanthan gum and galactomannan is xanthan gum / galactomannan = 20/80 to 80/20.   The gel-forming composition according to claim 2 or 3, wherein the galactomannan is at least one selected from the group consisting of locust bean gum and cassia gum.   Furthermore, the gel-forming composition in any one of Claims 1-4 containing the water retention agent comprised with saccharides.   A gel comprising at least the gel-forming composition according to any one of claims 1 to 4 and an aqueous solvent, wherein the deformation rate at the change point of the gel structure is 20 to 50% in dynamic viscoelasticity measurement. A gel having a dynamic tangent loss tan δ at the change point of 0.1 to 1.   The thickening polysaccharide is composed of xanthan gum and galactomannan in which the mannose unit is 4 times mol or more with respect to the galactose unit, and the ratio (weight ratio) between the xanthan gum and the galactomannan is the former / the latter = 20. The gel according to claim 6, which is / 80 to 40/60.   The gel according to claim 6 or 7, wherein a proportion of the thickening polysaccharide is 0.06 to 0.5 parts by weight with respect to 100 parts by weight of the whole gel-forming composition and the aqueous solvent.   The proportion of the thickening polysaccharide is 0.06 to 0.3 parts by weight with respect to 100 parts by weight of the total of the gel-forming composition and the aqueous solvent, and xanthan gum is 60 rpm and 25 using a B-type viscometer. When measured under the condition of ° C., 0.5 to 1.5 Pa · s in a 1% by weight aqueous solution, and when the galactomannan is measured under the conditions of 20 rpm and 25 ° C. using a B-type viscometer, The gel according to any one of claims 6 to 8, which is 1.5 to 3 Pa · s in a 1 wt% aqueous solution.   The ratio of the gel-forming composition containing the water retention agent is 0.5 to 5 parts by weight with respect to the total 100 parts by weight of the gel-forming composition and the aqueous solvent, and the thickening polysaccharide and the water retention agent The gel according to any one of claims 6 to 9, wherein the ratio (weight ratio) of the thickening polysaccharide / water retention agent = 1/1 to 1/30.   Furthermore, it is a swallowing meal containing an active ingredient, The gel in any one of Claims 6-10.   The active ingredient is contained in an amount of 1 to 20 parts by weight based on 100 parts by weight of the total of the gel-forming composition and the aqueous solvent, and the ratio (weight ratio) of xanthan gum and galactomannan is the former / the latter = 20 / The gel according to claim 11, wherein the gel is 80 to 80/20 and the proportion of the thickening polysaccharide is 0.08 to 0.5 parts by weight with respect to 100 parts by weight of the total of the gel-forming composition and the aqueous solvent. .   A method for producing the gel according to claim 11 or 12, wherein the gel-forming composition according to any one of claims 1 to 5, the active ingredient, and an aqueous solvent are mixed at a temperature of 100 ° C or lower.   In the measurement of dynamic viscoelasticity using xanthan gum and a gel-forming composition composed of a thickening polysaccharide comprising a combination of galactomannan having a mannose unit of 4 times mol or more with respect to a galactose unit, A method for adjusting the gel characteristics of a swallow food composed of a gel having a deformation rate at a change point of 20 to 50% and a mechanical tangent loss tan δ of 0.1 to 1, comprising: As the proportion increases, the proportion of thickening polysaccharide relative to the total of the gel-forming composition and aqueous solvent is also increased to control the deformation rate and the mechanical tangent loss tan δ to adjust the gel properties of swallow food Method.

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