JP3411203B2 - Gel food composition - Google Patents
Gel food compositionInfo
- Publication number
- JP3411203B2 JP3411203B2 JP36218597A JP36218597A JP3411203B2 JP 3411203 B2 JP3411203 B2 JP 3411203B2 JP 36218597 A JP36218597 A JP 36218597A JP 36218597 A JP36218597 A JP 36218597A JP 3411203 B2 JP3411203 B2 JP 3411203B2
- Authority
- JP
- Japan
- Prior art keywords
- gel
- protein
- food composition
- weight
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、常温でも加温時に
おいても適度の硬さ（ゲル強度）をもち、離水の少ない
ゲル状食品組成物に関する。本発明のゲル状食品組成物
は、水分を多量に含有し、さらに場合によっては蛋白質
をも多量に含有するので、例えば、水分補給や筋力強化
を目的としてスポーツ選手が手軽に摂取するのに好適な
ゲル状食品組成物となる。また、高齢や種々の疾病が原
因で水分や蛋白質を充分に摂取できない人々に対して手
軽に水分や蛋白を補給できる栄養組成物となる。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a gel-like food composition which has appropriate hardness (gel strength) at room temperature and at the time of heating and has a small amount of water separation. The gel food composition of the present invention contains a large amount of water and, in some cases, also contains a large amount of protein, and thus is suitable for easy intake by athletes for the purpose of hydration and muscle strengthening, for example. It becomes a simple gel food composition. Further, the present invention provides a nutritional composition capable of easily supplementing water and protein to people who cannot fully ingest water or protein due to aging or various diseases.
【０００２】[0002]
【従来の技術】従来、スポーツ選手用蛋白強化食品はパ
ウダー状のものが主流を占めており、ゲル状の蛋白強化
食品はみられなかった。しかし、このようなパウダー状
の蛋白強化食品は、パウダー状であるため、水に溶かし
て飲むことになり、手間が掛かり煩雑で実用的でなかっ
た。また、エネルギー補給のためのゲル状食品はある
が、水分補給の目的では、液状が主流でゲル状のものは
みられない。一方、高齢や何らかの疾病が原因で咀嚼困
難あるいは嚥下障害がある人々のためにゲル状の補強食
品はあるが、いずれも水分補給を目的としているため、
蛋白質含量は４〜５％が最大で、高蛋白質、すなわち蛋
白質含量10％以上、特に14％以上の高蛋白質のものはみ
られない。また加温時に適度な食感を持つ蛋白補強食品
を製造しようとすると常温では咀嚼困難者あるいは嚥下
障害者に適さない硬さのゲル状食品となった。いずれの
場合にも実際に現場で利用可能で、水分補給ができる十
分の水分を含みかつ高蛋白で栄養補給でき適正な硬さを
もつゲル状食品組成物を得ることは従来の技術では困難
であった。2. Description of the Related Art Conventionally, powdery foods have been the mainstream of protein-enriched foods for athletes, and no gel-like protein-enriched foods have been found. However, such powdery protein-enriched foods are powdery, and therefore, they have to be dissolved in water for drinking, which is troublesome, complicated, and impractical. In addition, although there are gel-like foods for energy supply, for the purpose of hydration, liquid is the mainstream and no gel-like food is found. On the other hand, there are gel-type supplementary foods for people who have difficulty in chewing or have dysphagia due to old age or some kind of illness.
The maximum protein content is 4 to 5%, and no high protein, that is, high protein content of 10% or more, particularly 14% or more, is not found. Further, when it was attempted to produce a protein-reinforced food having an appropriate texture when heated, at room temperature, a gel-like food having a hardness not suitable for a person who had difficulty chewing or who had a dysphagia was obtained. Available in practically onsite any case, to obtain a gelled food composition having an appropriate hardness can nutrition in contain and high protein sufficient moisture that may rehydration difficult in the prior art Met.
【０００３】前記のように、従来水分含有率が高く、さ
らに蛋白質含有率が高い高水分高蛋白含有ゲル状食品組
成物を得ようとすると、食品として適当な硬さのゲル状
食品組成物とはなりにくく、特に水分を70％以上保持せ
しめようとすると、ゲル状食品組成物から多量の離水が
発生し、固形部分に水分を十分保持させることができな
いという問題があった。特に、嚥下障害者にとって離水
はむせる原因となり嚥下障害を伴なう人にとって水分や
蛋白質を補給する食品として摂取するのに適さないもの
となっている。しかも、このように高水分及び高蛋白含
有ゲル状食品組成物ができたとしても独特な蛋白の味や
匂いが生じ、食品として不適当なものとなる。さらに、
加温すると、ゲル状態を保持することができず、また離
水や嫌な匂い、味が発生するという問題が生じていた。As described above, when it is attempted to obtain a gel food composition having a high water content and a high protein content, which has a high water content and a high protein content, a gel food composition having an appropriate hardness as a food is obtained. It is difficult for the gelled food composition to retain water in an amount of 70% or more, and a large amount of water is released from the gel food composition, which makes it impossible to sufficiently retain water in the solid portion. In particular, it becomes a cause of water separation for people with dysphagia, and it is not suitable for people with dysphagia to take it as food to supplement water and protein. Moreover, even if such a gel-like food composition containing high water content and high protein is produced, a unique taste and odor of protein is produced, which makes the food composition unsuitable. further,
When heated, there was a problem that the gel state could not be maintained and that water was released and an unpleasant odor and taste were generated.
【０００４】[0004]
【発明が解決しようとしている課題】このように高水分
高蛋白含有ゲル状食品組成物は、離水が発生し、温度に
より硬さが変化し、さらに、独特の臭いや舌をさすよう
な味があるため食品用素材として適切とは言えなかっ
た。したがって、従来技術による高水分高蛋白含有ゲル
状食品用組成物は商品としての価値がなく、上市するこ
とができなかった。特に、高齢者や各種疾病が原因で咀
嚼困難や嚥下障害となった人々に対する高水分高蛋白含
有ゲル状食品組成物は、独特の臭いと舌をさすような味
があるのでなおさら摂取し難いものであった。本発明
は、これらの問題点を解決するための高水分含有ゲル状
組成物を提供するものである。すなわち、本発明は、高
水分あるいはさらに高蛋白質を含有するにもかかわら
ず、常温でも加温時においても食品として適当な硬さを
有し、離水が発生せず、食品として好ましくない味や匂
いを有しないゲル状食品組成物を提供することを課題と
する。As described above, the gel food composition containing a high water content and a high protein content undergoes water separation, its hardness changes depending on temperature, and further, it has a peculiar odor and a taste that touches the tongue. Therefore, it was not suitable as a food material. Therefore, the gelled food composition containing high water content and high protein according to the prior art has no commercial value and cannot be put on the market. In particular, a gel food composition containing a high water content and a high protein content for the elderly and people who have difficulty in chewing or having dysphagia due to various illnesses has a peculiar odor and a taste that touches the tongue. Met. The present invention provides a high water content gel composition for solving these problems. That is, the present invention, despite containing high water content or even high protein, has a suitable hardness as a food at room temperature or at the time of heating, does not cause syneresis, and has an unfavorable taste or odor as a food. An object of the present invention is to provide a gel food composition having no
【０００５】[0005]
【課題を解決するための手段】本発明は、ゲル特性を有
する蛋白質及び非ゲル特性を有する蛋白質とよりなり、
５〜70℃の範囲内で、水分含有率が70％以上で、かつ離
水率が５％以下である咀嚼困難あるいは嚥下障害者用ゲ
ル状食品組成物に関する。さらに、本発明においては、
破断強度が４×104N/m2以下であり、このようなある程
度の硬さとし、これを食するときに上顎と舌とで押さえ
て咀嚼し易くすることが望ましい。また本発明では高水
分を含有するにもかかわらず、離水率が低いので嚥下し
にくい人やスポーツ選手が水分をむせることなく水分を
補給することができる。さらに本発明においては、水分
を高率で含有させるばかりではなく、蛋白質を高い比
率、すなわち10％以上、好ましくは14％以上含有させ
る。このような高蛋白質及び高水分を含有させることは
ゲル特性を有する蛋白質と非ゲル特性を有する蛋白質と
を併用することによって得ることができる。特に、高水
分含有ゲル状食品組成物に、前記のように多量の蛋白質
を含有させると、脱水症状を起こしたスポーツ選手、高
齢者などのように蛋白質の吸収がわるくなり筋肉が硬直
しかけている人の蛋白質補強剤として有用である。ま
た、本発明では増粘剤やゲル化剤をさらに添加すること
によってゲル状組成物の物性を調節することもできる。
このような増粘剤やゲル化剤にはペクチン、カラギーナ
ン、寒天、キサンタンガム、グルコマンナン等を例示す
ることができる。さらに本発明においては、このような
ゲル状食品組成物を口部のある容器に充填し、使用時に
容器を手で圧搾するとゲル状食品組成物がその流動性に
よって口部から押し出され、使用者が容易で手軽に摂取
することができるようにすることが望ましい。本発明に
おける離水率は、ゲル状食品組成物を容器から皿等に取
り出し、容器に残存している離水及びゲル状食品組成物
から遊離した水分を濾紙等で吸い取りその重量を測定
し、容器の重量を測定する事によって得られるゲル状食
品組成物全体の重量に対する割合を％で示したものであ
る。The present invention has gel properties.
And a protein having non-gel characteristics,
The present invention relates to a gel food composition for persons with difficulty chewing or having a dysphagia having a water content of 70% or more and a water separation rate of 5% or less within a range of 5 to 70 ° C. Furthermore, in the present invention,
The breaking strength is 4 × 10 4 N / m 2 or less, and it is desirable that the hardness is such a certain degree that the upper jaw and the tongue should be pressed when eating to facilitate chewing. Further, in the present invention, although the water content is high, since the water separation rate is low, it is possible to replenish the water without causing the person or athlete who has difficulty swallowing to remove the water. Further, in the present invention, not only the water content is contained at a high rate, but also the protein content is contained at a high rate, that is, 10% or more, preferably 14% or more. The inclusion of such high protein and high water content can be obtained by using a protein having gel characteristics and a protein having non-gel characteristics in combination. In particular, when a high water content gelled food composition contains a large amount of protein as described above, the absorption of the protein becomes poor and the muscles become stiff as in athletes with dehydration and the elderly. It is useful as a protein enhancer for humans. Further, in the present invention, the physical properties of the gel composition can be adjusted by further adding a thickener or a gelling agent.
Examples of such thickeners and gelling agents include pectin, carrageenan, agar, xanthan gum, glucomannan and the like. Furthermore, in the present invention, such a gel food composition is filled in a container having a mouth, and when the container is squeezed by hand at the time of use, the gel food composition is extruded from the mouth due to its fluidity. It is desirable to be able to take it easily and easily. Water separation rate in the present invention, the gel-like food composition is taken out from the container to a dish or the like, and the weight of the water-removed water remaining in the container and the water released from the gel-like food composition is absorbed by a filter paper or the like to measure the container. The ratio to the weight of the entire gel food composition obtained by measuring the weight is shown in%.
【０００６】[0006]
【発明の実施の形態】本発明における水分及び蛋白質
は、前記のように水分含有率70％以上、蛋白質含有率10
％以上とすると、前記のようにスポーツ選手、高齢者、
病弱者等の水分補給や栄養補給として好ましいものとな
ることに基づくものである。また、破断強度は、このよ
うな値とすることによって上顎と舌との間にはさむこと
ができ、咀嚼や嚥下し易くなるのでこの範囲に定めたも
のである。本発明のゲル状食品組成物は、前記のような
破断強度をもつものであるので咀嚼や嚥下し易く、前記
のような高齢者、病弱者ばかりではなく、スポーツ選手
の運動中の栄養補給に供することができる。しかも本発
明においては、前記のように高水分高蛋白を含有するに
もかかわらず、離水が少なく、食品として好ましくない
味や匂いも発生しないものとなり、前記のような人達の
栄養補給に好ましいものとなる。BEST MODE FOR CARRYING OUT THE INVENTION As described above, the water content and the protein content of the present invention are 70% or more for water content and 10% for protein content.
% And above, athletes, elderly people,
It is based on the fact that it becomes preferable as hydration and nutritional supplement for sick people and the like. Further, the breaking strength can be sandwiched between the upper jaw and the tongue by such a value, and it becomes easy to chew and swallow, so that the breaking strength is set in this range. The gel food composition of the present invention is easy to chew and swallow because it has a breaking strength as described above, not only for the elderly and sick as mentioned above, but also for nutritional supplementation during exercise of athletes. Can be offered. Moreover, in the present invention, despite containing high water content and high protein as described above, less syneresis and no taste or smell unfavorable as a food is generated, which is preferable for nutritional supply to the people as described above. Becomes
【０００７】本発明における前記のような高水分高蛋白
含有ゲル状食品組成物はその蛋白質素材として、ゲル特
性を有する蛋白質と非ゲル特性を有する蛋白質とを併用
することによって得ることができる。ゲル特性を有する
蛋白質（ゲル特性蛋白質）は、30℃未満においてゲルを
呈し、30〜80℃域に加温したときにゲルまたはゾルを呈
する蛋白質をいう。また、非ゲル特性を有する蛋白質
(非ゲル特性蛋白質) は、これらのいずれの温度におい
てもゲルを呈さず、ゾルを呈する蛋白質をいう。ゲル特
性を有する蛋白質としては、コラーゲン、ゼラチン等の
熱可逆ゲル特性蛋白質及び卵黄、卵白、大豆蛋白質、乳
蛋白質等の非熱可逆ゲル特性蛋白質が用いられる。また
非ゲル特性を有する蛋白質には、非凝固性ゼラチン、大
豆蛋白分解物、乳蛋白分解物等がある。しかし、これら
のゲル特性蛋白質及び非ゲル特性蛋白質は前記の蛋白質
に限定されるものではなく、これらの蛋白質と同様の効
果を奏するものならばいずれでも用いることができる。The above-mentioned gel food composition containing high water content and high protein in the present invention can be obtained by using a protein having a gel characteristic and a protein having a non-gel characteristic in combination as a protein material thereof. A protein having gel characteristics (gel characteristic protein) refers to a protein that exhibits a gel at a temperature lower than 30 ° C and exhibits a gel or sol when heated in the temperature range of 30 to 80 ° C. Also, a protein having non-gel properties
(Non-gel characteristic protein) refers to a protein which does not exhibit gel at any of these temperatures but exhibits sol. As the protein having gel characteristics, thermoreversible gel characteristic proteins such as collagen and gelatin and non-heat reversible gel characteristic proteins such as egg yolk, egg white, soybean protein and milk protein are used. Proteins having non-gel characteristics include non-coagulable gelatin, soybean protein decomposition product, milk protein decomposition product and the like. However, these gel-characteristic proteins and non-gel-characteristic proteins are not limited to the above-mentioned proteins, and any one can be used as long as it has the same effect as these proteins.
【０００８】さらに、本発明においては、その組成中に
保型性向上あるいは保水性向上を目的とした素材を加え
ることができる。このような素材には、ペクチン、カラ
ギーナン、グルコマンナン等の増粘多糖類、難消化性デ
キストリン、ポリデキストローズ等の水溶性食物繊維等
がある。また、結晶セルロース、アップルファイバー、
小麦ファイバーなどの不溶性食物繊維を使用することも
できる。なお、前記の増粘多糖類、食物繊維は単なる例
示であってこれらに限定されるものではなく、これらの
増粘剤、繊維と同様の効果を奏するものは、いずれも使
用することができる。Further, in the present invention, a material for improving shape retention or water retention can be added to the composition. Such materials include thickening polysaccharides such as pectin, carrageenan and glucomannan, water-insoluble dietary fibers such as indigestible dextrin and polydextrose. Also, crystalline cellulose, apple fiber,
Insoluble dietary fiber such as wheat fiber can also be used. The above-mentioned thickening polysaccharides and dietary fibers are merely examples and are not limited to these, and any thickening agents and those having the same effect as fibers can be used.
【０００９】さらに、本発明のゲル状食品組成物は、こ
れらに適当な風味や色調を付けることにより、更に摂取
しやすい風味や色調にすることができる。風味を付与す
るには甘味料、香辛料等を、色調の付与には天然色素、
食用色素等を用いることができる。また、適当な栄養補
強成分を加えてもよい。栄養補強にはビタミン剤 (ビタ
ミンB1, B2, B6, B12, C, E 等) 、ミネラル (カルシウ
ムとしてミルクカルシウム、鉄としてヘム鉄、マグネシ
ウムとしてクロロフィル等）等を、あるいは、特定の保
健の用途を目的とした機能性成分 (タウリン、カプサイ
シン、グルタチオン、ポリフェノール、EPA, DHA、コン
ドロイチン硫酸、スクワレン、ウコン等) 等の機能性成
分を適宜用いることができる。Furthermore, the gelled food composition of the present invention can be made to have a flavor and color tone that are more easily ingested by imparting an appropriate flavor and color tone thereto. To impart flavor, sweeteners, spices, etc., to impart color, natural pigments,
Food dyes and the like can be used. Moreover, you may add a suitable nutrient supplement component. For nutritional supplementation, vitamins (vitamins B 1 , B 2 , B 6 , B 12 , C, E, etc.), minerals (milk calcium as calcium, heme iron as iron, chlorophyll as magnesium, etc.), or specific Functional components such as functional components intended for health use (taurine, capsaicin, glutathione, polyphenol, EPA, DHA, chondroitin sulfate, squalene, turmeric, etc.) can be appropriately used.
【００１０】本発明のゲル状食品組成物は、どのような
手段を用いて製造してもよいが、通常は、ゲル特性蛋白
質のなかの熱可逆ゲル特性蛋白質と非ゲル特性蛋白質
に、添加されるべき水の約半量を80℃前後に加温して加
え攪拌溶解する。次にゲル特性蛋白質のなかの非熱可逆
性蛋白質を加え、約40〜45℃として攪拌し、全量を完全
に溶解させる。そしてこの溶液を耐熱性容器に充填し、
シールし、加熱殺菌し、冷却することによって製造され
る。この場合、容器として口部のある容器を用いると、
摂取者は運動中あるいは寝た状態にあっても容器を押す
だけで、ゲル状食品組成物の流動性によってゲル状食品
組成物が口部から容器に押し出され、摂取者は手軽に口
に入れることができる。The gel food composition of the present invention may be produced by any means, but it is usually added to the thermoreversible gel characteristic protein and the non-gel characteristic protein among the gel characteristic proteins. Approximately half the amount of water to be heated is heated to around 80 ° C and added to dissolve with stirring. Next, a non-thermoreversible protein among gel characteristic proteins is added and stirred at about 40 to 45 ° C to completely dissolve the whole amount. And fill this solution in a heat resistant container,
It is manufactured by sealing, heat sterilization, and cooling. In this case, if you use a container with a mouth,
Even if the ingestor pushes the container while exercising or sleeping, the gelled food composition is pushed out of the mouth into the container by the fluidity of the gelled food composition, and the ingestor can easily put it in the mouth. be able to.
【００１１】本発明においては、次の点に留意する必要
がある。1) 常温域や加温域においても破断強度が 4×1
04N/m2以下で、高蛋白質含量の範囲であるゲル状組成物
をつくるには、ゲル特性蛋白質 (非熱可逆ゲル特性蛋白
質及び熱可逆ゲル特性蛋白質) と非ゲル特性蛋白質とを
組み合わせることが必須の条件である。特に、ゲル特性
蛋白質のなかの熱可逆ゲル特性蛋白質のゼラチン等、非
ゲル特性蛋白質の非凝固性ゼラチン等の含有量が重要で
ある。2) 特に、非凝固性ゼラチンは、破断強度を特定
の値を維持するために必要な素材である。しかし、ゼラ
チンは、一般的に特有の動物臭がする。本発明で使用す
る非凝固性ゼラチンはこのような匂いが少ない特性を有
するゼラチンを使用することが好ましい。また、このゼ
ラチンを、一般のゼラチンと組み合わせることによって
匂いの発生を低減することができる。3) なお、匂いは
離水によって増幅される。それを防ぐためには前記のよ
うに熱可逆ゲル特性蛋白質と非熱可逆ゲル特性蛋白質と
を組み合わせ常温域や加温域において破断強度が４×10
4N/m2以下のゲル状食品組成物とすると加温域でも離水
を防止することができる。一般的には離水は、水分含有
率によって決まり、前記の場合には少ないが、離水がさ
らに多く見られる場合は、食物繊維や増粘多糖類を使用
して離水率を低下させることができる。The following points need to be noted in the present invention. 1) Rupture strength is 4 × 1 even at room temperature and heating
In order to prepare a gel composition having a protein content of 0 4 N / m 2 or less, a gel characteristic protein (a non-thermo-reversible gel characteristic protein and a thermo-reversible gel characteristic protein) is combined with a non-gel characteristic protein. Is an essential condition. Particularly, the contents of the gel reversible gel characteristic protein such as gelatin and the non-gel characteristic protein such as non-coagulable gelatin are important. 2) In particular, non-coagulable gelatin is a material necessary for maintaining a specific value for breaking strength. However, gelatin generally has a characteristic animal odor. As the non-coagulable gelatin used in the present invention, it is preferable to use gelatin having the characteristic of having such a small odor. Further, by combining this gelatin with general gelatin, generation of odor can be reduced. 3) The odor is amplified by syneresis. In order to prevent this, as described above, the thermoreversible gel characteristic protein and the non-thermoreversible gel characteristic protein are combined to give a rupture strength of 4 × 10 6
With a gel food composition of 4 N / m 2 or less, water separation can be prevented even in a warmed region. Generally, syneresis depends on the water content and is small in the above cases, but when more syneresis is seen, dietary fiber or thickening polysaccharides can be used to reduce syneresis.
【００１２】次に本発明について実施例を挙げて具体的
に説明するが、これは本発明の具体例を示したにすぎ
ず、本発明はこのような実施例に限定して解釈されるべ
きではない。Next, the present invention will be specifically described with reference to examples, but these are merely specific examples of the present invention, and the present invention should be construed as being limited to such examples. is not.
【実施例１】水44.0重量部を80±5 ℃に加温し、これ
に、非凝固性ゼラチン 10.0 重量部、通常のゼラチン(2
50ブルーム) 3.0 重量部と食塩 0.6重量部を加え、攪拌
溶解する。次に残りの水40.0重量部を加え、品温を42℃
に調整し、卵白７、乳蛋白 (カゼイン) ２及び大豆蛋白
1の割合 (重量) よりなる非熱可逆ゲル特性蛋白質 2.5
重量部を加えて攪拌溶解する。この溶液をレトルト対応
容器に充填し、シールし、115 ℃で30分間レトルト殺菌
を行ない冷却して高水分高蛋白含有ゲル状食品組成物を
得た。Example 1 44.0 parts by weight of water was heated to 80 ± 5 ° C., and 10.0 parts by weight of non-coagulable gelatin and 2 parts by weight of normal gelatin (2
(50 bloom) 3.0 parts by weight and 0.6 parts by weight of salt are added and dissolved by stirring. Next, add the remaining 40.0 parts by weight of water and raise the temperature to 42 ° C.
Adjust to egg white 7, milk protein (casein) 2 and soy protein
Non-Thermal Reversible Gel Characteristic Protein 2.5 consisting of 1 ratio (by weight)
Add parts by weight and dissolve with stirring. This solution was filled in a retort compatible container, sealed, retort sterilized at 115 ° C. for 30 minutes, and cooled to obtain a gel food composition containing a high water content and a high protein content.
【００１３】[0013]
【実施例２】実施例１と同様の非凝固性ゼラチン9.0 重
量部及び非熱可逆ゲル特性蛋白質 3.5重量部を用いる以
外は、実施例１と同様の方法によって高水分高蛋白含有
ゲル状食品組成物を得た。Example 2 A gel food composition having a high water content and a high protein content was prepared in the same manner as in Example 1 except that 9.0 parts by weight of the same non-coagulable gelatin and 3.5 parts by weight of the non-thermoreversible gel characteristic protein were used. I got a thing.
【００１４】[0014]
【実施例３】実施例１と同様の非凝固性ゼラチン4.5 重
量部、及び非熱可逆ゲル特性蛋白質8.5重量部を用いた
以外は、実施例１と同様の方法によって高水分高蛋白含
有ゲル状食品組成物を得た。Example 3 A gel containing high water content and high protein content was prepared in the same manner as in Example 1 except that 4.5 parts by weight of the same non-coagulable gelatin as in Example 1 and 8.5 parts by weight of the non-thermoreversible gel characteristic protein were used. A food composition was obtained.
【００１５】[0015]
【実施例４】実施例１と同様の非凝固性ゼラチン4.0 重
量部及び非熱可逆ゲル特性蛋白質9.5 重量部を用いる以
外は、実施例１と同様の方法によって高水分高蛋白含有
ゲル状食品組成物を得た。Example 4 A gel food composition having a high water content and a high protein content was prepared in the same manner as in Example 1 except that 4.0 parts by weight of the non-coagulable gelatin and 9.5 parts by weight of the non-thermoreversible gel characteristic protein as in Example 1 were used. I got a thing.
【００１６】これらのゲル状食品粗組成物について、破
断強度を測定した。破断力強度の測定は、YAMADEN RHEO
NER RE-33005 (山電株式会社製) 、治具としてNo-3、直
径16mm、円柱を用い、測定歪み率80％、測定速度0.5mm/
sec 、測定品温、20℃及び65℃ (湯煎にて加温) によっ
て行なった。また、これらの製品を20℃の恒温器に保管
し、10日間放置して離水の状況を観察した、さらに離水
の状況を観察するとともに、その味及び匂いについて官
能検査を行なった。その結果を表１に示した。The breaking strength of these crude gel food compositions was measured. The breaking strength is measured by YAMADEN RHEO
NER RE-33005 (manufactured by Yamaden Co., Ltd.), No-3 as jig, diameter 16mm, cylinder, measuring strain rate 80%, measuring speed 0.5mm /
sec, measured product temperature, 20 ° C and 65 ° C (warming with hot water). In addition, these products were stored in a thermostat at 20 ° C. and left standing for 10 days to observe the condition of water separation. In addition to observing the condition of water separation, a sensory test was performed on the taste and odor. The results are shown in Table 1.
【００１７】[0017]
【表１】 [Table 1]
【００１８】[0018]
【実施例５】水41.0重量部を80±５℃に加熱して湯と
し、これに非凝固性ゼラチン9.0 重量部、通常のゼラチ
ン(250ブルーム)3.0重量部、ペクチン１重量部、食塩0.
6 重量部、微結晶性セルロース 2.0重量部及びミルクカ
ルシウム (カルシウム30％含有) 0.7 重量部を加え、攪
拌溶解する。次に残りの水40.0重量部を加え、品温42℃
に調整し、卵白７、乳蛋白質及び大豆蛋白１の割合より
なる非熱可逆ゲル特性蛋白質 3.5重量部、ビタミンB2
0.0005 重量部、ビタミンB6 0.0015 重量部、ビタミンB
12 0.0005重量部を加えて攪拌溶解する。この溶液を口
部のあるレトルト対応容量に充填し、シールし、115 ℃
で30分間レトルト殺菌を行ない、冷却した高水分高蛋白
含有ゲル状食品組成物を得た。このゲルの状態は、20℃
においてもまた60℃においても茶わん蒸し様の柔らかい
ゲルの状態であり、風味は良好であった。また破断強度
は、20℃で測定したところ(3.284±0.230)×103N/m2 、
60℃で測定したところ(2.835±0.314)×103N/m2 であ
り、離水率は20℃において０％、60℃において0.4 ％で
あった。Example 5 41.0 parts by weight of water was heated to 80 ± 5 ° C. to make hot water, and 9.0 parts by weight of non-coagulable gelatin, 3.0 parts by weight of normal gelatin (250 bloom), 1 part by weight of pectin, and 0.1 part of salt.
Add 6 parts by weight, 2.0 parts by weight of microcrystalline cellulose and 0.7 parts by weight of milk calcium (containing 30% of calcium) and dissolve with stirring. Next, add the remaining 40.0 parts by weight of water to a product temperature of 42 ° C.
Adjusted to 3.5 parts by weight of non-heat reversible gel characteristic protein consisting of egg white 7, milk protein and soy protein 1 and vitamin B 2
0.0005 parts by weight, vitamin B 6 0.0015 parts by weight, vitamin B
12 Add 0.0005 parts by weight and dissolve with stirring. Fill this solution into a retort-capable volume with a mouth, seal, and store at 115 ° C.
Was sterilized by retort for 30 minutes to obtain a cooled gel-like food composition containing high water content and high protein content. The state of this gel is 20 ℃
In addition, it was in the state of a chawanmushi-like soft gel at 60 ° C, and the flavor was good. The breaking strength was measured at 20 ° C (3.284 ± 0.230) × 10 3 N / m 2 ,
When measured at 60 ° C., it was (2.835 ± 0.314) × 10 3 N / m 2 , and the water separation rate was 0% at 20 ° C. and 0.4% at 60 ° C.
【００１９】[0019]
【実施例６】水40.0重量部を80±５℃に加温し、これに
非凝固性ゼラチン 4.5重量部、通常のゼラチン(250ブル
ーム) 3.0 重量部、食塩0.6 重量部及び微結晶セルロー
ス２％を加えて攪拌溶解した。次に残りの水40.0重量を
加え、品温を42℃に調整し、卵白７、乳蛋白（カゼイ
ン）２及び大豆蛋白１の割合（重量）よりなる非熱可逆
ゲル特性蛋白質8.5 重量部、ビタミンB2 0.0005 重量
％、ビタミンB6 0.0015 重量％、ビタミンB12 0.0005重
量％、コンドロイチン硫酸１重量％及びスクワレン重量
１％を加え攪拌溶解した。この溶液をレトルト対応容量
に充填し、シールし、115 ℃で30分間レトルト殺菌を行
ない、冷却して高水分高蛋白質含有ゲル状食品組成物を
得た。このゲルの状態は20℃においては弾力性があるゲ
ルで、65℃では硬いゲルをそれぞれ呈していた。そし
て、20℃における破断強度は（2.784 ±0.321)×103N/m
2 で、65℃におけるそれは(3.603±0.194)×103N/m2 で
あり、いずれも離水は認められなかった。Example 6 40.0 parts by weight of water was heated to 80 ± 5 ° C., and 4.5 parts by weight of non-coagulable gelatin, 3.0 parts by weight of normal gelatin (250 bloom), 0.6 parts by weight of salt and 2% of microcrystalline cellulose were added. Was added and dissolved by stirring. Next, the remaining water (40.0 parts by weight) was added to adjust the product temperature to 42 ° C, and 8.5 parts by weight of a non-thermoreversible gel characteristic protein consisting of egg white 7, milk protein (casein) 2 and soybean protein 1 (weight) was added. B 2 0.0005% by weight, vitamin B 6 0.0015% by weight, vitamin B 12 0.0005% by weight, chondroitin sulfate 1% by weight and squalene 1% by weight were added and dissolved by stirring. This solution was filled in a capacity suitable for retort, sealed, retort sterilized at 115 ° C. for 30 minutes, and cooled to obtain a gel food composition containing high water content and high protein content. The gel was elastic at 20 ° C and hard at 65 ° C. And the breaking strength at 20 ℃ is (2.784 ± 0.321) × 10 3 N / m
2 and that at 65 ℃ was (3.603 ± 0.194) × 10 3 N / m 2 , and no syneresis was observed.
【００２０】[0020]
【発明の効果】本発明のゲル状食品組成物は、水分及び
蛋白が多量に含まれているが、保存中離水したり匂いが
発生したり風味が変化することがない。また温度の変化
によりその硬さがほとんど変わらず口のなかに入れて食
べやすい硬さを有している。従って、高水分と高蛋白と
を必要とする人達が手軽に食することにより水分補給及
び栄養補給することができる。すなわち、激しい運動を
するスポーツ選手（マラソン、トライアスロン、バスケ
ット、登山等）の筋力強化あるいは水分補給に好適であ
る。また高齢や種々の疾病が原因で咀嚼困難あるいは嚥
下障害となっている人達の水分補給や蛋白質補給にも用
いることができ、さらに何らかの原因で脱水症状となり
筋肉麻痺が起きたときの水分補給や蛋白質補給にも有用
である。EFFECTS OF THE INVENTION The gel food composition of the present invention contains a large amount of water and protein, but does not cause syneresis or odor generation or change in flavor during storage. In addition, the hardness is almost unchanged by the change of temperature, and it is easy to put in the mouth and eat. Therefore, people who need high water content and high protein content can easily replenish their water and nutrition. That is, it is suitable for strengthening the muscular strength or hydration of athletes (marathons, triathlons, baskets, mountaineers, etc.) who exercise hard. It can also be used for hydration and protein supplementation of people who have difficulty in chewing or have dysphagia due to old age or various diseases, and also for hydration and protein when muscle paralysis occurs due to dehydration for some reason. It is also useful for supplementation.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 渡辺 浩 千葉県市川市伊勢宿15−４−107 (72)発明者 杉林 ひろみ 東京都江戸川区西葛西７−20−14 (72)発明者 丸山 尚美 神奈川県川崎市多摩区菅北浦４−14−27 (56)参考文献 特開 平８−98663（ＪＰ，Ａ) 特開 昭56−158061（ＪＰ，Ａ) (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/06 A23L 1/29 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Hiroshi Watanabe 15-4-107 Isejuku, Ichikawa City, Chiba Prefecture (72) Inventor Hiromi Sugibayashi 7-20-14 Nishikasai, Edogawa-ku, Tokyo (72) Inventor Naomi Maruyama 4-14-27 Sugakitaura, Tama-ku, Kawasaki City, Kanagawa Prefecture (56) References JP-A-8-98663 (JP, A) JP-A-56-158061 (JP, A) (58) Fields investigated (Int.Cl. 7 , DB name) A23L 1/06 A23L 1/29
Claims (5)
を有する蛋白質とよりなり、５〜70℃の範囲内で、水分
含有率が70％以上で、離水率が５％以下であることを特
徴とする咀嚼困難あるいは嚥下障害者用ゲル状食品組成
物。1. A protein having a gel property and a non-gel property
More becomes protein having, in the range of 5 to 70 ° C., with a water content of 70% or more, chewing difficult or dysphagia gel-type food composition, wherein the water separation rate of 5% or less .
１に記載の咀嚼困難あるいは嚥下障害者用ゲル食品組成
物。2. The gel food composition for persons with difficulty chewing or having dysphagia according to claim 1, which has a breaking strength of 4 × 10 4 N / m 2 or less.
又は２に記載の咀嚼困難あるいは嚥下障害者用ゲル食品
組成物。3. A protein containing 10% by weight or more of protein.
Alternatively, the gel food composition according to item 2 for a person having difficulty chewing or having dysphagia .
有せしめた請求項１〜３のいずれかに記載の咀嚼困難あ
るいは嚥下障害者用ゲル食品組成物。4. A further chewing difficulties according to any one of claims 1 to 3 for the additional inclusion of thickening and / or gelling agents Ah
Rui is a gel food composition for people with dysphagia .
食品組成物を口部のある容器に充填し、該容器を手で圧
搾することによりゲル状食品が該口部から押し出される
ようにしたことを特徴とする容器入り咀嚼困難あるいは
嚥下障害者用ゲル食品組成物。5. The gel food composition according to claim 1 is filled in a container having a mouth and the container is squeezed by hand to extrude the gel food from the mouth. It is difficult to chew in a container characterized by
Gel food composition for people with dysphagia .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP36218597A JP3411203B2 (en) | 1997-12-11 | 1997-12-11 | Gel food composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP36218597A JP3411203B2 (en) | 1997-12-11 | 1997-12-11 | Gel food composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH11169106A JPH11169106A (en) | 1999-06-29 |
| JP3411203B2 true JP3411203B2 (en) | 2003-05-26 |
Family
ID=18476200
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP36218597A Expired - Fee Related JP3411203B2 (en) | 1997-12-11 | 1997-12-11 | Gel food composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3411203B2 (en) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3798913B2 (en) * | 1998-07-31 | 2006-07-19 | 伊那食品工業株式会社 | Additive for thickening |
| JP2001145465A (en) * | 1999-11-22 | 2001-05-29 | Snow Brand Milk Prod Co Ltd | Frozen foaming jelly food and its production |
| JP2002272391A (en) * | 2001-03-22 | 2002-09-24 | Q P Corp | Gel-like food |
| KR100463414B1 (en) * | 2001-08-09 | 2004-12-23 | 주식회사 파시코 | Food-supplement for sports nutrition |
| CA2467625C (en) * | 2001-12-21 | 2011-04-12 | Sa Majeste La Reine Du Chef Du Canada | Method of preparation of adapted foods |
| JP2004073049A (en) * | 2002-08-13 | 2004-03-11 | Sanei Gen Ffi Inc | Gel-state food applicable to cold flow |
| JP2004344042A (en) * | 2003-05-21 | 2004-12-09 | Sanei Gen Ffi Inc | Gelatinous food applicable to normal-temperature distribution |
| JP2006212006A (en) * | 2005-02-07 | 2006-08-17 | Sanei Gen Ffi Inc | Gel-like food distributable at normal temperature |
| JP4680827B2 (en) * | 2006-05-02 | 2011-05-11 | テルモ株式会社 | Gel-like nutritional composition containing milk protein |
| JP6630877B2 (en) * | 2013-09-13 | 2020-01-15 | 株式会社大塚製薬工場 | Food composition |
| CN110623250B (en) * | 2019-09-20 | 2023-01-17 | 西北农林科技大学 | Preparation method of cellulose nanocrystal-whey protein isolate composite thermal gel |
| CN111728221A (en) * | 2020-07-28 | 2020-10-02 | 中国人民解放军31666部队 | Gel food suitable for supplementing energy in plateau area and preparation method thereof |
-
1997
- 1997-12-11 JP JP36218597A patent/JP3411203B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH11169106A (en) | 1999-06-29 |
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