JP2005304378A - Powder composition for preparing sol or gel food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a powder composition for preparing a sol or gel food that can be easily dissolved or dispersed in liquid food such as water, soup and juice.
SOLUTION: A powder composition for preparing a sol-form or gel-form food containing a gelling agent contains a water-insoluble calcium-containing material powder that functions as an anti-powdering agent. The preferable content of the water-insoluble calcium-containing material powder is 0.1 to 10% by mass. A preferable water-insoluble calcium-containing material powder is a porous eggshell powder having an average particle diameter of 1 to 50 μm.
[Selection figure] None

Description

  As a food that enables safe and simple meals for the elderly and the sick with reduced chewing and swallowing functions, it is soft and easy to swallow, smooth and deformable when placed in the oral cavity, and has adequate fluidity and viscosity. In addition, jelly-like foods that have no adhesion and spinnability, and that can take in high calories and various nutrients are known, and various powder compositions for preparing such jelly-like foods have been proposed. .

  For example, as a powder composition for preparing jelly-like foods, a powder nutritional composition for persons with difficulty swallowing in which the amount of protein, carbohydrate, lipid, gelling agent, vitamins and minerals and the type of gelling agent are specified has been proposed. (Patent Document 1). However, in the case of the powder nutrition composition for persons with difficulty in swallowing described in Patent Document 1, protein powder and gelling agent that are difficult to dissolve in liquid food such as water and soup are blended in high concentration, and swallowing Because it is intended to dissolve in a relatively small amount of water about 2 to 5 times the amount of powder nutritional composition for difficult persons, it cannot be easily dissolved in liquid food, There is a problem that it is easy to generate. In order to prevent generation of lumps, it was necessary to mix vigorously using a whisk or the like, which was a burden on the caregivers of elderly and sick people. Moreover, since the powder nutrition composition for persons with difficulty in swallowing is difficult to dissolve in a liquid food, swelling of the gelling agent becomes insufficient, and there is a problem that it is difficult to prepare a jelly-like food having a preferable hardness.

  Therefore, as an attempt to improve the solubility of such a powder composition for preparing a jelly-like food, an edible thickening / gelling composition containing a specific gelling agent in a specific blending ratio is granulated with an average particle diameter of about 1 mm. It has been proposed to granulate into a shape (Patent Document 2). However, such a granulation treatment not only causes an increase in the production cost of the edible thickening / gelling composition, but also has a problem that it does not sufficiently improve its solubility in liquid food.

  In addition, calcium lactate that expresses calcium ions in water as an attempt to improve the water solubility of powdered food supplements that use kappa-type or iota-type carrageenan, a kind of anionic polymer substance as a thickener. It has been proposed to add a water-soluble ionic substance such as a food supplement (Patent Document 3). In addition, as an attempt to improve the water solubility of a liquid food thickener mainly composed of guar gum that can be used in combination with xanthan gum, it has been proposed to incorporate dextrin so as to be 20 to 80% by mass (patent) Reference 4). However, even in these techniques, it has been difficult to sufficiently improve the solubility of the powder composition for preparing a jelly-like food.

Japanese Patent Laid-Open No. 2000-135070 JP 2001-346527 A JP 2003-104912 A Japanese Patent Laid-Open No. 10-108633

  An object of the present invention is to provide a powder composition for preparing a sol-like or gel-like food that can be easily dissolved or dispersed in liquid food such as water, soup and juice.

  As a result of intensive studies to achieve the above object, the present inventors intend to find an additive that can easily improve the solubility of a powder composition for preparing a sol or gel food in water. Focusing on the fact that a sol-like or gel-like food preparation powder composition containing a gelling agent is likely to become lumps when mixed with water, water-soluble substances are added to such additives because they are dissolved in water. As a result of trying various food additive materials under the expectation that they may be preferable, water-insoluble calcium-containing materials not conventionally used in the field of powder compositions for preparing sol or gel foods It has been found that the object of the present invention can be achieved by blending the powder, and the present invention has been completed.

  That is, the present invention provides a sol-like or gel-like food preparation powder composition containing a water-insoluble calcium-containing material powder in a sol-like or gel-like food preparation powder composition containing a gelling agent. I will provide a.

The present invention also provides a sol-like food prepared from a powdered food for preparing a sol-like or gel-like food, preferably having a hardness of 2 × 10 ^{2 to} 5 × 10 ³ N / m ² , or 1 Provided is a gel-like food characterized by a hardness of × 10 ^{3 to} 5 × 10 ⁵ N / m ² .

  The sol-form or gel-form food preparation powder composition of the present invention contains a water-insoluble calcium-containing material powder that functions as an anti-powder agent. Therefore, it can be easily dissolved or dispersed in a liquid food such as water or juice. Therefore, a sol-like or gel-like food suitable for those who have difficulty in chewing / swallowing can be easily produced from the powder composition for preparing a sol-like or gel-like food of the present invention.

  The powder composition for preparing a sol or gel food of the present invention containing a gelling agent contains a water-insoluble calcium-containing material powder as an essential component. Therefore, the powder composition for preparing a sol-like or gel-like food of the present invention can give a sol-like food by easily or simply dissolving or dispersing in a liquid food such as water, as will be described later. In addition, the powder composition for preparing a sol-like or gel-like food of the present invention can give a gel-like food by dissolving or dispersing in a liquid food and then leaving or cooling. Here, the meaning of the term “sol-like” food or “gel-like” food is not defined in the strict sense of colloidal science, and “gel-like” food has a three-dimensional structure. Therefore, it means food that can be crushed with the tongue or food that can be crushed with gums (for example, sardines, jellies, foods, aspics, etc.) “With regard to foods, foods that do not have to be chewed when eaten because they do not have a three-dimensional structure, such as low-viscosity foods, high-viscosity foods, and pasty foods, other than gel foods. (For example, potage, kuzuyu, thick green tea and milk beverages, rice cakes, uncles, etc.) (Ministry of Health and Welfare Public Health Bureau notice (December 26, 1973)) Label for special foods "About, see 1821 pages).

  The reason why such an effect can be obtained by blending the water-insoluble calcium-containing material powder with the powder composition for preparing a sol or gel food is not clear, but is considered as follows. In other words, when a sol-form or gel-form food preparation powder composition containing a water-soluble calcium salt such as calcium lactate is added to water, the calcium lactate immediately dissolves in the water and is added as a gelling agent or as necessary. Proteins to be aggregated easily aggregate, and once aggregated, dissolution and dispersion become difficult. On the other hand, when a sol-like or gel-like food preparation powder composition containing a water-insoluble calcium-containing material powder is added to water, the water-insoluble calcium-containing material powder relatively slowly wets and settles in water, so that the gel It is considered that the powdering agent for preparing a sol-like or gel-like food can be dissolved or dispersed in water easily and easily as a result of which the agent and the protein added as necessary are less likely to aggregate. .

  The water-insoluble calcium-containing material powder used in the present invention is a calcium-containing material powder for foods that is substantially insoluble in water. Here, “substantially insoluble in water” means that the solubility in water at 20 ° C. is 1 g / 100 g or less. Specifically, powders such as calcium carbonate, calcium citrate, dicalcium phosphate, tricalcium phosphate, chicken egg grains containing calcium, bones such as cattle, and shells such as scallops are exemplified. These may be used alone or in combination of two or more. Among these, it is preferable to use an eggshell powder that has a remarkable effect of the present invention and is easily available. This is considered to be because the eggshell powder is porous, so that the surface area per unit mass is large and a relatively long time can be secured until the eggshell powder gets wet and settles in water.

  If the average particle size of water-insoluble calcium-containing material powders such as eggshell powder is too small, the solubility and dispersibility are difficult to improve. It is preferably 1 to 50 μm, more preferably 1 to 20 μm because there is an unpleasant roughness when eating a sol food or gel food in addition to being easily settled. Here, the value of the average particle diameter is defined as the value of the median diameter measured using a particle size distribution measuring device (for example, a laser diffraction particle size distribution measuring device (SALAD-2000, manufactured by Shimadzu Corporation)). Is done.

  The blending amount of the water-insoluble calcium-containing material powder in the sol-like or gel-like powder preparation for food preparation, the effect of the invention is not obtained if it is too small, the effect commensurate with the addition amount is not obtained even if it is added too much, Moreover, since an unpleasant rough feeling is produced when eating a sol food or a gel food, the content is preferably 0.1 to 10% by mass, more preferably 0.1 to 5% by mass.

  The gelling agent used in the present invention can be appropriately selected from known gelling agents so as to obtain the required hardness. Examples of such gelling agents include agar, gelatin, carrageenan, curdlan, gellan gum, fercellan, xanthan gum, konjac mannan, locust bean gum, tara gum, silum seed gum, alginate, pectin, methylcellulose, carboxymethylcellulose, tamarind Examples thereof include gum and starch, and these may be used alone or in combination. In particular, carrageenan, curdlan, gellan gum, xanthan gum, locust bean gum, tara gum, silium seed gum, pectin, and tamarind gum are difficult to dissolve in water, and are therefore preferably used in consideration of their properties.

  The blending amount of the gelling agent in the sol-form or gel-form food preparation powder composition can be determined according to the form of the sol-form food or gel-form food to be obtained. Generally, if the blending amount of the gelling agent is small, it tends to dissolve in water, and the hardness of the sol-like food or gelled food tends to decrease. Conversely, if the blending amount of the gelling agent is large, Although it becomes difficult to melt | dissolve with respect to water and there exists a tendency for the hardness of a sol form food or a gel form food to increase, Preferably it is 0.01-50 mass%, More preferably, it is 0.1-10 mass%. In general, the sol-form food preparation powder composition is less soluble in water than the gel-form food preparation powder composition because the blending amount of the gelling agent is smaller than the gel-form food preparation powder composition. There are advantages.

  The powder composition for preparing a sol or gel food of the present invention is a milk protein such as powdered milk, skim milk powder, whey, sodium caseinate, lactalbumin, isolated soy protein, in order to obtain a highly nutritious sol or gel food. , Soy protein such as concentrated soy protein, egg protein such as dried whole egg, dried egg yolk, dried egg white, egg white albumin, fish protein, livestock protein, serum protein, wheat protein, gelatin or hydrolyzate or enzyme decomposed product thereof Protein raw materials; starch raw materials such as dextrin, fructose, glucose, lactose, oligosaccharides, sugar alcohols; rapeseed oil, corn oil, olive oil, safflower oil, cottonseed oil, soybean oil, rice oil, sunflower oil, corn oil, Sesame oil, vegetable oils such as refined salad oil, animal oils such as chicken oil, pork fat, beef fat, milk fat, fish oil, etc. In addition to those subjected to treatment such as chemical conversion and transesterification, lipid raw materials such as fats and oils obtained by chemical or enzymatic treatment such as MCT (medium chain fatty acid triglyceride), diglyceride and the like can be mentioned. As the lipid raw material, powdered fats and oils obtained by pulverizing liquid fats and oils using a powder carrier (for example, dextrin) by a conventional method can also be used.

  Among the protein raw materials described above, milk protein, soybean protein, and egg protein are preferably used from the viewpoints of flavor and physical properties. In particular, since many protein raw materials are not sufficiently soluble in water, they show good solubility in water as part of them in order to improve the solubility or dispersibility of protein raw materials in water and increase their blending amount. It is preferable to use a protein degradation product. Here, as a protein degradation product, a protein enzyme degradation product obtained by degrading a protein using a proteolytic enzyme such as pepsin, trypsin, papain, pancreatin, bromelain, ficin, etc., or in the presence of an acid or alkali catalyst Examples thereof include protein hydrolysates obtained by hydrolyzing proteins. In addition, if the weight average molecular weight is too small as a protein degradation product, the protein hydrolyzate immediately dissolves in water when the powder composition is put into water, and other protein raw materials and gelling agents tend to condense. When it is too large, the solubility in water is not sufficient, so that the weight average molecular weight is preferably 1000 to 10000, more preferably 1000 to 6000. A protein enzyme degradation product is preferable because such a specific average molecular weight can be easily obtained.

  Of the carbohydrate raw materials described above, dextrin is preferably used from the viewpoint of excellent solubility or dispersibility. Among the lipid raw materials described above, it is preferable to use powdered fats and oils using vegetable oils and fats from the viewpoint of improving the solubility or dispersibility of the lipid raw materials in water and from the viewpoint of flavor. In addition, when the compounding quantity of a lipid raw material increases, there exists a tendency for the solubility or dispersibility of a powder composition to fall.

  The amount of protein raw material, saccharide raw material, and lipid raw material in the powder composition for preparing a sol or gel food of the present invention is, for example, when the protein raw material itself contains lipids or saccharides in addition to the protein or lipid Since the raw materials themselves often contain lipids and saccharide raw materials, it is difficult to define them as individual general amounts. Therefore, the blending amounts of the protein raw material, the sugar raw material, and the lipid raw material are expressed as the contents of the protein, sugar, and lipid in the sol-form or gel-form food preparation powder composition, respectively.

  From this point, the protein content in the sol-form or gel-form food preparation powder composition of the present invention is preferably 20 because the required protein is insufficient when it is too small, and the flavor and physical properties are deteriorated when it is too large. It is -40 mass%, More preferably, it is 30-40 mass%. In particular, when using a protein degradation product as described above for a part of the total protein raw material, if the amount used is too small, the effect of improving the solubility / dispersibility in water of the powder composition for preparing a sol or gel food is sufficient. However, when used excessively, the taste of the sol-like or gel-like food tends to be unfavorable, so the proportion of protein derived from proteolysate in the total protein in the powder composition for sol-like or gel-like food preparation is preferably 1 to 50% by mass, more preferably 1 to 10% by mass.

  The lipid content in the sol-form or gel-form food preparation powder composition of the present invention is preferably 5 to 20 because if the amount is too small, the required amount of lipid and calories are insufficient, and if the amount is too large, the flavor and physical properties deteriorate. It is 10 mass%, More preferably, it is 10-20 mass%.

  In addition, if the amount of the saccharide in the powder composition for preparing a sol or gel food preparation of the present invention is too small, the powder composition is difficult to dissolve and disperse. Basically, it is the amount excluding proteins, lipids and other components, preferably 16 to 40% by mass, more preferably 28 to 40% by mass.

  When the sol-like or gel-like food preparation powder composition has too few calories, water is added to the sol-like or gel-like food preparation powder composition to produce a highly nutritious sol-like or gel-like food composition. At that time, it is necessary to dissolve and disperse the sol-form or gel-form food preparation powder composition in a relatively small amount of water, but as a general tendency, there is little water to dissolve and disperse, It means that it is difficult to dissolve or disperse the sol-like or gel-like food preparation powder composition in water. On the other hand, when the calorie is too high, a powder composition in a relatively large amount of water is produced when water is added to the powder composition for preparing a sol or gel food to produce a highly nutritious sol or gel food. As a general tendency, a large amount of water for dissolving / dispersing means that the sol-like or gel-like food preparation powder composition is easily dissolved / dispersed in water. In addition, a sol-like or gel-like food preparation powder composition having an excessively high calorie value makes it difficult to obtain preferred flavors and physical properties. Accordingly, the calorie of the sol-like or gel-like food preparation powder composition is preferably 100 to 500 kcal, more preferably 350 to 500 kcal.

  Various food additives can be blended in the sol-form or gel-form powder preparation for food preparation of the present invention within a range not impairing the effects of the present invention. For example, vitamin A, vitamin B group, vitamin C, vitamin D, vitamins such as niacin, inorganic iron, heme iron, calcium, potassium, magnesium, zinc, copper, selenium, manganese, cobalt, iodine, etc. Minerals, or yeasts that contain these minerals at high content, digestible dextrins, crystalline cellulose, dietary fibers such as apple fiber, and the like can be blended.

  The powder composition for preparing a sol or gel food of the present invention comprises a gelling agent, a water-insoluble calcium-containing material powder, and optionally a protein raw material, a sugar raw material, a lipid raw material, etc. It can be manufactured by uniformly mixing using a mixing machine and sieving with a strainer or the like if necessary.

  The sol-form or gel-form food preparation powder composition of the present invention can be easily or simply dissolved or dispersed in a liquid food at 0 to 30 ° C. to give a sol-form food. In addition, the powder composition for preparing a sol-like or gel-like food of the present invention is dissolved or dispersed in a liquid food at 70 to 100 ° C. and then left standing or cooled to 0 to 30 ° C. Food can be given. Here, the method for dissolving or dispersing the sol-form or gel-form food preparation powder composition in the liquid food is not particularly limited. For example, the powder food is put in a container, and the liquid food is poured into the container and the foamed What is necessary is just to stir by a hand using a measuring instrument, a spoon, etc. The liquid food is not particularly limited as long as it is edible, and examples thereof include water, milk, tea, juice, nutritional drinks, and soup. Among these, water is preferable because it is easier to dissolve the powdered food of the present invention.

  Further, when producing a sol or gel food from the sol or gel food preparation powder composition of the present invention, the solid content concentration is preferably 15 to 40% by weight, more preferably 25 to 35% by weight. Thus, it is preferable to add water or warm water. Thereby, a highly nutritious sol-like or gel-like food having a preferred flavor and physical properties can be obtained.

The hardness of the sol food or gel food intended to be prepared from the powder composition for preparing a sol or gel food of the present invention depends on the use of the food (food for dysphagia, jelly confectionery, potage It depends on the soup. In particular, when used as a food for those who have difficulty chewing or swallowing, in the case of a sol food, it is preferably 2 × 10 ^{2 to} 5 × 10 ³ N / m ² , more preferably 1 × 10 ^{3 to} 5 ×. 10 ³ N / m ² , preferably 1 × 10 ^{3 to} 5 × 10 ⁵ N / m ² , more preferably 3 × 10 ³ to 1 × 10 ⁵ N / m ^{2 in} the case of gel food. It is hard. Here, the hardness is attached to the notification of the manager of the newly developed food health management office, Food Health Division, Ministry of Health and Welfare, Ministry of Health and Welfare (issued on February 23, 1994) “Handling of labeling permission for food for the elderly” It is a value measured according to “Test method for food for elderly people (using a plunger with a diameter of 20 mm, compression speed 10 mm / sec, clearance 5 mm, measurement temperature 20 ± 2 ° C.)”.

  When the sol-like or gel-like food prepared from the sol-like or gel-like food preparation powder composition of the present invention is used as a highly nutritive food for those with difficulty in chewing / swallowing, the calorie per 100 g of food is preferably 60-150 kcal, more preferably 100-150 kcal, protein content is preferably 4-15 g, more preferably 8-12 g, and lipid content is preferably 1.5-6 g, more preferably 2.5-6 g. The carbohydrate content is preferably 4.5 to 16 g, more preferably 8 to 16 g. Here, the content of calories, lipids, carbohydrates and proteins can be measured according to the method described in the third column of the attached table 2 of the nutrition labeling standard (April 24, 2003 Ministry of Health and Welfare Notification No. 176). it can.

  Hereinafter, the present invention will be specifically described by way of examples. The following Reference Example 1 and Reference Example 2 evaluated the effect of improving the solubility or dispersibility of water-insoluble calcium-containing material powder in water.

Reference example 1
Water-insoluble calcium-containing material powder (eggshell powder (average particle size of about 8 μm, trade name Cal Hope) manufactured by QP Corporation), calcium carbonate powder (average particle size) for blending into a sol-like or gel-like food preparation powder composition About 5 μm, trade name Corosocar-T) manufactured by Shiraishi Calcium Co., Ltd.) was tested for water dispersibility as shown below.

  That is, 10 g of water-insoluble calcium-containing material powder was put into a 200 ml beaker containing 100 g of water, stirred with a spoon, and evaluated for ease of dispersion. As a result, when eggshell powder was used, it remained on the surface of the water after the addition, and dispersed while gradually sinking as it was stirred with a spoon. On the other hand, in the case of calcium carbonate powder, it was dispersed while being immediately submerged in water.

Reference example 2
Water-insoluble calcium-containing material powder (eggshell powder (average particle size of about 8 μm, trade name Cal Hope) manufactured by QP Corporation), calcium carbonate powder (average particle size) for blending into a sol-like or gel-like food preparation powder composition About 5 μm, trade name Corosocar-T) manufactured by Shiraishi Calcium Co., Ltd.) and the same amount of gelling agent (xanthan gum) were tested for solubility or dispersibility in water as shown below. .

  That is, the water-insoluble calcium-containing material powder was mixed with the same amount of gelling agent (xanthan gum), and 10 g of this mixed powder was put into a 200 ml beaker containing 100 g of water, and stirred with a spoon to evaluate the ease of dispersion. . As a result, when eggshell powder was used, the mixed powder could be easily dissolved and dispersed in water. On the other hand, when calcium carbonate powder was used, there was a strong tendency for only calcium carbonate to disperse while sinking instantly, and the gelling agent became lumpy and tended to be difficult to dissolve or disperse easily.

(Consideration of the results of Reference Example 1 and Reference Example 2)
Eggshell powder is a porous material having ultrafine pores (diameter of about 0.2 μm) peculiar to eggshell. Therefore, eggshell powder tends to stay (float) on the water surface by surface tension without sinking as soon as it is put into water. On the other hand, calcium carbonate powder that is not porous tends to sink instantly without staying (floating) on the surface of the water when introduced into water alone. Therefore, when the mixture of thickening polysaccharide and calcium carbonate is poured into water, only the calcium carbonate tends to sink into the water instantly, so the thickening polysaccharide remains floating on the water surface and is stirred. It becomes easy to become lumps. On the other hand, the mixed powder of thickening polysaccharide and eggshell powder can be dissolved and dispersed smoothly because only the eggshell powder does not sink in the water but gradually gets wet and settles in the water. Therefore, it can be seen that porous eggshell powder is particularly preferable as the water-insoluble calcium-containing material powder.

Example 1
The powder composition raw material for gel-like food preparation shown in Table 1 was prepared.

※１ キユーピー（株）社製、商品名 卵白ペプタイドＥＰ−１、重量平均分子量約１３００
※２ キユーピー（株）社製、商品名 カルホープ、平均粒子径約８μｍ

* 1 Product name: KYOPY Co., Ltd., trade name: egg white peptide EP-1, weight average molecular weight: about 1300
* 2 Made by QP Corporation, trade name Calhope, average particle size of about 8μm

  Next, these prepared materials are mixed with powder using a V-type mixer, then sieved with a 32 mesh strainer (aperture 500 μm), and 2 kg each in an aluminum pouch, making it difficult to chew and swallow A powdered food (a powder composition for preparing a sol-like or gelled food) for producing a high-nutrition jelly-like food for a consumer was produced. This powder composition had 480 kcal per 100 g, a protein content of 30 g, a lipid content of 13 g, and a carbohydrate content of 35 g.

When 30 g of the obtained powdered food was put into 70 g of hot water at 75 ° C. and stirred with a spoon, it could be easily dissolved or dispersed. Further, this powdered food dissolution / dispersion solution was poured into a container and cooled at room temperature to a product temperature of 20 ° C. to produce a highly nutritious gel food for persons with difficulty in chewing / swallowing. The resulting highly nutritious gel food has a calorie content of 145 kcal per 100 g of product, a protein content of 9 g, a lipid content of 4 g, and a carbohydrate content of 10.5 g, and its hardness is 9 × 10. ³ N / m ² . Moreover, when the produced highly nutritious gel food for people with difficulty in chewing / swallowing was ingested, it was easy to swallow.

Example 2
A powder for preparing a high-nutrient gel food for those with difficulty in chewing / swallowing in the same manner as in Example 1, except that no egg white enzyme degradation product was blended and the decrease was corrected with dry egg white. Food was manufactured. When 30 g of the obtained powdered food was put into 70 g of hot water at 75 ° C. and stirred with a spoon, it was necessary to stir slightly compared with Example 1, but it was practically easily dissolved and dispersed.

Comparative Example 1
In Example 1, powdered food for preparing a highly nutritive gel food for persons with difficulty in chewing / swallowing was produced by the same composition and production method except that water-soluble calcium lactate was blended instead of egg flour. When 30 g of the obtained powdered food was put into 70 g of hot water at 75 ° C. and stirred with a spoon, it could not be easily dissolved or dispersed. Furthermore, when this powdered food solution / dispersion was poured into a container and cooled to room temperature of 20 ° C. at room temperature, a gelled food that was insufficiently gelled and easy to swallow was not obtained.

Example 3
The powder composition raw material for sol food preparation shown in Table 2 was prepared.

※１ キユーピー（株）社製、商品名 卵白ペプタイドＥＰ−１、重量平均分子量約１３００
※２ キユーピー（株）社製、商品名 カルホープ、平均粒子径約８μｍ

* 1 Product name: KYOPY Co., Ltd., trade name: egg white peptide EP-1, weight average molecular weight: about 1300
* 2 Made by QP Corporation, trade name Calhope, average particle size of about 8μm

  These prepared materials are mixed with powder using a V-type mixer, then sieved with a 32 mesh strainer (aperture 500 μm), and 2 kg each in an aluminum pouch. A powder food (a powder composition for preparing a sol or gel food) for producing a nutritional sol food was produced. This powder composition had 480 kcal per 100 g, a protein content of 30 g, a lipid content of 13 g, and a carbohydrate content of 35 g.

When 30 g of the obtained powdered food was put into 70 g of water at 15 ° C. and stirred with a spoon, it could be easily dissolved and dispersed. Furthermore, the solution / dispersion liquid of this powder composition was poured into a container to produce a highly nutritious sol-like food for persons with difficulty in chewing / swallowing. The obtained highly nutritious sol food product had a calorie content of 145 kcal per 100 g of product, a protein content of 9 g, a lipid content of 4 g, and a carbohydrate content of 10.5 g. Moreover, the hardness was 3 × 10 ³ N / m ² . When the prepared highly nutritious gel food for people with difficulty in chewing / swallowing was ingested, it was easy to swallow.

The sol-like or gel-like food preparation powder composition of the present invention contains a water-insoluble calcium-containing material powder that functions as an anti-powder agent, and therefore can be easily dissolved or dispersed in liquid food such as water or juice. For this reason, from the powder composition for preparing a sol or gel food of the present invention, a highly nutritious sol or gel food containing a high amount of protein or lipid is converted into a relatively small amount of liquid food (for example, powder in terms of weight). It can be easily produced by dissolving or dispersing in 2-5 times the amount of liquid food). Therefore, the sol-form or gel-form food preparation powder composition of the present invention is particularly useful for the production of a sol-form or gel-form food for persons with difficulty in chewing / swallowing.

Claims (8)

  A powder composition for preparing a sol or gel-like food, comprising a water-insoluble calcium-containing material powder in a powder composition for preparing a sol or gel food containing a gelling agent.   The powder composition for preparing a sol-like or gel-like food according to claim 1, wherein the content of the water-insoluble calcium-containing material powder is 0.1 to 10% by mass.   The sol or gel form according to claim 1 or 2, wherein the water-insoluble calcium-containing material powder is at least one powder material selected from calcium carbonate, calcium citrate, dicalcium phosphate, tricalcium phosphate, eggshell, bone and shell. Powder composition for food preparation.   The average particle size of the water-insoluble calcium-containing material powder is 1 to 50 µm, The powder composition for preparing a sol or gel food according to any one of claims 1 to 3.   The powder composition for preparing a sol-like or gel-like food according to any one of claims 1 to 4, wherein the water-insoluble calcium-containing material powder is a porous eggshell powder.   Furthermore, the powder composition for sol-form or gel-form food preparation in any one of Claims 1-5 containing 20-40 mass% of proteins and 5-20 mass% of lipids. A sol-like food prepared from the sol-like or gel-like food preparation powder composition according to any one of claims 1 to 6, wherein the sol shows a hardness of 2 x 10 ^{2 to} 5 x 10 ³ N / m ² Food. A gel food prepared from the powder composition for preparing a sol or gel food according to any one of claims 1 to 6, wherein the gel exhibits a hardness of 1 x 10 ^{3 to} 5 x 10 ⁵ N / m ² Food.