JP2008125435A - Gel-forming composition, and gel containing composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a gel-forming composition for preparing a gel with high deformability suitable for swallowing, and the gel using the composition. <P>SOLUTION: The gel-forming composition is constituted of tara gum and xanthan gum with high molecular weights and small degrees of dispersions of the molecular weights. Further the gel-forming composition whose deformation rate at an inflection point of a mechanical tangent loss (tanδ) for the deformation rate is 20-50% and whose mechanical tangent loss tanδ at the inflection point is 0.1-1 is obtained by an aqueous solvent and various active ingredients as required. A ratio (weight ratio) of the xanthan gum and the tara gum is 10/90 to 90/10, and a ratio of a polysaccharide thickener is 0.1-1 wt.%. The gel is highly deformable and suitable for food to be swallowed. In particular, it is appropriate for the food to be swallowed containing ingredients such as protein, peptide and vitamin. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a gel-forming composition suitable for forming a gel useful for swallowing, which is largely deformed by the action of stress while maintaining the form of the gel, and a gel containing this composition, and their It relates to a manufacturing method.

  In eating, after processing such as mastication of food and crushing with the tongue and palate, a bolus is formed as preparation for swallowing food (swallowing). When the bolus is transferred to the back of the mouth (pharynx), the bolus passes through the pharynx in about 0.5 seconds due to swallowing reflexes. The pharynx becomes a bolus passage only during swallowing, but if there is an obstacle in switching this passage (dysphagia), the risk of the bolus accidentally flowing into the lungs (aspiration) increases. Can cause pneumonia.

  In addition, dysphagia can trigger and bedridden. When swallowing function declines, the amount of meal decreases and the diet becomes biased, intake of nutrients such as carbohydrates, proteins, and fats drastically decreases, and deficiencies of specific nutrients (eg, osteoporosis, motor dysfunction, etc.) ) And protein / energy undernutrition (Protein Energy Malnutrition, PEM). PEM is said to occur easily when physiological stress such as disease or injury occurs in addition to chronic energy deficiency and protein intake deficiency. In particular, when an elderly person falls into PEM or the like, his / her physical strength declines and he / she tends to be bedridden. In addition, not only is the elderly affected themselves at risk, but also the medical economics (eg, increased medical costs) and management (eg, prolonged hospitalization). Problems can also arise.

  Therefore, it is important to prevent swallowing such as deficiency of specific nutritional component and dysphagia such as PEM and early treatment.

  Recently, polysaccharides are often used as a base material for swallowing meals. Polysaccharides have unique rheological properties (such as viscoelasticity and texture) and give viscosity, stability and the like. However, even if polysaccharides are used alone, it is difficult to satisfy the rheological characteristics required for swallowing meals. Currently, combining polysaccharides brings synergistic effects on the rheological characteristics of each polysaccharide. ing.

  Examples of swallowing meals that have been composed of a combination of polysaccharides so far include, for example, JP 2005-341848 A (Patent Document 1), xanthan gum, locust bean gum, guar gum, tara gum, tamarind gum, or carrageenan Beverage powder for persons with difficulty in swallowing composed of one kind has been proposed. Since this beverage powder for persons with difficulty in swallowing becomes sol when dissolved in water, it is suitable for use as a water replenisher. However, when an active ingredient such as a physiologically active ingredient is added, sol-formation further proceeds, and when this beverage powder for people with difficulty in swallowing is used for nutritional supplementation, the adhesion to the throat tends to increase during swallowing.

  Furthermore, Japanese Patent Application Laid-Open No. 2000-191553 (Patent Document 2) discloses an easy swallowing assisting composition composed of tara gum and / or locust bean gum and xanthan gum, which reduces adhesion to the throat during swallowing. In addition, the viscosity is excellent in stability over time. 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). It is also described that the hardness of the gel-like structure formed can be determined to a hardness suitable for swallowing according to the blending ratio of the gum mixture into the food. However, the tara gum used in this document has a small gel-forming ability in combination with xanthan gum, and a relatively large amount of tara gum is required to form a gel.

  Polysaccharides widely used as a base material for swallowing meal have a complicated structure such as a structure in which molecules are entangled by intermolecular and / or intramolecular hydrogen bonding, a spiral shape, a ball shape, or the like. Therefore, severe gelation is often required in the gel formation process in order to gel the polysaccharide and obtain a highly viscous and homogeneous gel. Japanese Patent Application Laid-Open No. 2004-350680 (Patent Document 3) discloses a food for a person with difficulty in chewing / swallowing containing protein and vitamins, and Japanese Patent Application Laid-Open No. 2004-147639 (Patent Document 4) is composed of a protein. Mastication and swallowing training foods that contain vitamins and other ingredients have been proposed. However, in any case, these components are aggregated and precipitated by a treatment such as dissolving the thickening polysaccharide in hot water during the gel formation process, and the texture of the obtained food tends to deteriorate.

  In order to prepare a swallow food suitable for swallowing containing an active ingredient (for example, protein, vitamins, etc.) that is heat-denatured or thermally decomposable, the base material of the swallow food has gel-forming ability and low temperature. It is required to dissolve (or unheated). Gelatin is also known as a polysaccharide that has gel-forming ability and dissolves at a low temperature. However, gelatin is not practical as a base material for swallowing foods because gelatin gels at room temperature and it takes a long time for an aqueous gelatin solution to gel uniformly.

Therefore, it is a swallowing food base material composed of a polysaccharide having gel-forming ability even under low temperature conditions (or under non-heating conditions), and deforms greatly with small stress while maintaining the gel form. There is a strong need for swallowing food bases to form gels that are highly deformable and suitable for swallowing.
JP-A-2005-341848 (Claims) JP 2000-191553 A (paragraph number [0008], Example) JP 2004-350680 A (paragraph number [0031]) JP 2004-147639 A (paragraph number [0015])

  Accordingly, an object of the present invention is to provide a gel-forming composition suitable for preparing a gel suitable for swallowing, which retains the gel shape, while undergoing large deformation under small stress, and a gel containing the composition and the gel It is to provide a manufacturing method.

  Another object of the present invention is to provide a gel-forming composition capable of forming a gel suitable for swallowing even when the thickening polysaccharide as a constituent component is at a low concentration, a gel containing the composition, and a method for producing the gel Is to provide.

  Still another object of the present invention is to provide a gel-forming composition useful as a base for swallowing foods, which uniformly contains active ingredients, particularly ingredients that can be denatured or decomposed by heat, such as proteins, peptides and vitamins. It is providing the gel containing this and its manufacturing method.

  As a result of intensive studies to achieve the above-mentioned problems, the present inventors have found that in the combination of xanthan gum and tara gum, the molecular weight of tara gum greatly affects the gel-forming ability, and when xanthan gum and high molecular weight tara gum are combined, It has been found that gels can be formed with aqueous solvents even when the concentration of thickening polysaccharides is low, and the formed gels have the property of being greatly deformed by small stress while maintaining the gel form. The present invention has been completed.

  That is, the gel-forming composition of the present invention is a composition composed of at least xanthan gum and high molecular weight tara gum, and the number average molecular weight (Mn) of the tara gum is 300,000 or more (for example, 400,000 or more). is there. Further, the gel-forming composition of the present invention has an inflection point of mechanical tangent loss (tan δ) with respect to the deformation rate in the range of 20 to 50% in the dynamic viscoelasticity measurement. A gel having a mechanical tangent loss (tan δ) at the inflection point of 0.1 to 1 is formed. In particular, in the present invention, by using tara gum having a high molecular weight and a low molecular weight dispersibility, a gel showing the deformation rate and the mechanical tangent loss tan δ can be formed even with a small amount of thickening polysaccharide. it can. Furthermore, in the present invention, by using tara gum having a high molecular weight and a low molecular weight dispersion, a gel having a homogeneous three-dimensional network structure can be formed, and the number average molecular weight (Mn) and weight average of tara gum The ratio (Mw / Mn) to the molecular weight (Mw) may be 10 or less (for example, Mw / Mn is 8 or less). The ratio (weight ratio) between xanthan gum and tara gum may be the former / the latter = about 10/90 to 90/10, for example, about 20/80 to 85/15. Furthermore, the gel-forming composition of the present invention may contain a water retention agent (for example, a saccharide such as dextrin).

  Furthermore, the present invention includes a gel composed of at least the gel-forming composition and an aqueous solvent. This gel has an inflection point of the dynamic tangent loss (tan δ) with respect to the deformation rate in the range of 20 to 50% in the dynamic viscoelasticity measurement, and the (tan δ) at the inflection point is 0. 1-1 may be sufficient. The proportion of the thickening polysaccharide may be 0.1 to 1% by weight (for example, 0.2 to 0.7% by weight). Moreover, the said gel may contain the water retention agent in the ratio of 0.1-30 weight part with respect to 1 weight part of thickening polysaccharide. Moreover, 0.5-5 weight% may be sufficient as the ratio of a gel-forming composition.

  The gel is useful as a swallowing meal containing active ingredients (particularly proteins, peptides, vitamins, etc.). As a swallowing meal, the ratio (weight ratio) of xanthan gum and tara gum is the former / the latter = 25 / 75-80 / 20, and the ratio of the thickening polysaccharide is about 0.3-0.6% by weight The active ingredient may be included in a ratio of 0.001 to 20 parts by weight with respect to 100 parts by weight of the total of the gel-forming composition and the aqueous solvent. In addition, when an active ingredient is a bioactive ingredient, you may contain the bioactive ingredient in the ratio of 1-20 weight part with respect to 100 weight part of the whole gel-forming composition and an aqueous solvent. . Further, when the active ingredient is a pharmacologically active ingredient, the pharmacologically active ingredient is contained in a proportion of 0.001 to 0.1 parts by weight with respect to 100 parts by weight of the entire gel-forming composition and aqueous solvent. It may be.

  The present invention includes a method for producing the gel by mixing the gel-forming composition and an aqueous solvent, and a method for producing the gel by mixing the gel-forming composition and an aqueous solvent without heating. Is also included. Furthermore, the method of manufacturing the said gel by mixing at least 1 type selected from the water retention agent and the active ingredient is also contained.

  In the present invention, dynamic viscoelasticity measurement is performed in an aqueous gel using a gel-forming composition composed of a thickening polysaccharide in which xanthan gum and tara gum having a number average molecular weight (Mn) of 300,000 or more are combined. In this method, the inflection point of the mechanical tangent loss (tan δ) with respect to the deformation rate is adjusted to a deformation rate of 20 to 50%, and the mechanical tangent loss (tan δ) at the inflection point is adjusted to 0.1 to 1. As the ratio of xanthan gum to the total thickening polysaccharide increases, the ratio of the thickening polysaccharide to the total of the gel-forming composition and the aqueous solvent is increased, and the deformation rate and the mechanical tangent loss (tan δ) of the gel are increased. ) Is also included.

  The “inflection point of the mechanical tangent loss (tan δ) with respect to the deformation rate” can be expressed as “the change point of the gel structure”. The gel having a deformation rate in the range of 20 to 50% and tan δ at the inflection point of 0.1 to 1 means that “the deformation rate at the change point of the gel structure is 20 to 50%, and It means a gel whose mechanical tangent loss (tan δ) at the change point is 0.1-1.

  In the present invention, since the gel-forming composition is composed of at least xanthan gum and high molecular weight tara gum, a gel in a flow jelly state having large deformability suitable for swallowing can be formed. Further, since the gel-forming composition has gel-forming ability even when the polysaccharide thickener is at a low concentration, and also under non-heated conditions or under low temperature, the gel formed is particularly Ingredients (proteins, peptides, vitamins, etc.) that can be denatured or degraded can be homogeneously contained and are useful as a base material for swallowing food.

[Gel-forming composition]
The gel-forming composition of the present invention contains a thickening polysaccharide composed of at least xanthan gum and a specific galactomannan.

  Xanthan gum is a polysaccharide produced outside the cell by Xanthomonas campestris, and has a main chain in which β-D-glucose is (1 → 4) bonded, and two Ds on this main chain. -It has a highly branched structure in which side chains composed of mannose and glucuronic acid are combined, and in aqueous solution, it has a higher order structure formed by association of double helical structures. Xanthan gum dissolves easily in cold water due to its long side chain, but it does not have gel-forming ability alone, and is preferably combined with other polysaccharides (eg, galactomannan). The xanthan gum used in the present invention is not particularly limited and may be a commercially available xanthan gum.

  Galactomannan has a structure in which α-D-galactose is (1 → 6) bonded as a side chain to a main chain in which β-D-mannose is bonded (1 → 4). Galactomannans are classified according to the ratio of mannose and galactose in the molecular chain. For example, tara gum has a mannose unit / galactose unit (molar ratio) of 3/1. In other words, tara gum has a structure in which one molecule of galactose is branched to three molecules of mannose. Other galactomannans include, for example, locust bean gum and guar gum. In locust bean gum, mannose unit / galactose unit (molar ratio) = 4/1, and in guar gum, mannose unit / galactose unit (molar ratio). = 2/1.

  In the present invention, tara gum is used. Tara gum is a polysaccharide isolated from the endosperm part of the seed of cod (Cesalpinia spinosa). Although tara gum is soluble in water, it does not have gel-forming ability by itself, so it is preferable to form a gel in combination with xanthan gum. More specifically, galactomannan such as tara gum has a similar structure to the main chain of xanthan gum, so they aggregate and crosslink between the molecular chains, forming a three-dimensional network structure mainly through hydrogen bonds. However, gelation is possible according to the number of crosslinks per unit volume of the three-dimensional network structure. Locust bean gum with few side chains associates with xanthan gum to form a strong network structure and form an elastic gel. On the other hand, in the case of tara gum having many side chains, it is difficult to form a crosslinking point with xanthan gum due to steric hindrance. The present inventors have found that a gel is formed by cutting low molecular weight components to form high molecular weight tara gum and combining with xanthan gum. That is, in order to improve the gel-forming ability by the combination of xanthan gum and tara gum, it is useful to use a high molecular weight tara gum, and in particular, it is useful to use a tara gum having a high molecular weight and a low molecular weight dispersion. . Here, when high molecular weight tara gum is used, the cross-linked region of the gel formed with xanthan gum increases, and when tara gum having a low molecular weight dispersion is used, the homogeneity of the three-dimensional network structure of the gel increases. . In the present invention, when tara gum having a high molecular weight and a low molecular weight dispersity is used, the cross-linked region of the formed gel can be increased, and the homogeneity of the three-dimensional network structure of the gel can be increased.

  Although the average molecular weight of commercially available tara gum is about 250,000, in the present invention, the number average molecular weight (Mn) measured by gel permeation chromatography is 300,000 or more (for example, 350,000 to 2,000,000), preferably 400,000 or more ( For example, it is advantageous to use 450,000 to 1,500,000, more preferably 450,000 or more (for example, 500,000 to 1,200,000), particularly 600,000 to 1,000,000 of tara gum.

  Moreover, in order to improve the gel formation ability and the gel homogeneity by the combination of xanthan gum and tara gum, it is preferable that the tara gum has a low molecular weight dispersion. As an index of the degree of dispersion of molecular weight, the ratio (Mw / Mn) of the number average molecular weight (Mn) and the weight average molecular weight (Mw) with respect to the molecular weight is known. Generally, Mw / Mn ≧ 1, and the larger the ratio value, the wider the molecular weight distribution. Since the commercially available tara gum has a value of Mw / Mn of 100 or more, it can be said that the gel forming ability by the combination of the commercially available tara gum and xanthan gum is very low, and the homogeneity of the gel formed is insufficient. On the other hand, it is known that when the operation of separating the low molecular weight component is repeated a plurality of times, Mw / Mn = 1.2. The tara gum used in the present invention has Mw / Mn measured by gel permeation chromatography = 10 or less (for example, 1 to 9), preferably 8 or less (for example, 1.1 to 7), more preferably 7 or less (for example, 1.2 to 6.5), particularly 6 or less (for example, 1.5 to 6). The tara gum used in the present invention has, for example, a number average molecular weight (Mn) of 300,000 or more and a ratio of the number average molecular weight (Mn) to the weight average molecular weight (Mw) (Mw / Mn) of 10 or less, preferably Mn 400,000 It may be Mw / Mn 8 or less, more preferably Mn 500,000 or more and Mw / Mn 6 or less. In the present invention, since the tara gum having a high molecular weight and a low molecular weight dispersity is used, a gel having a homogeneous three-dimensional network structure can be formed.

  The method for fractionating or purifying tara gum may be a conventional method. For example, the tara gum may be obtained by removing shells from seeds of cod (Cesalpinia spinosa) by a pulverizer or chemical treatment, and then pulverizing, fractionating and purifying the separated endosperm. Since endosperm is very hard and difficult to grind, commercially available tara gum is often crushed or enzymatically treated at high temperature during endosperm grinding. However, when a severe treatment such as pulverization or enzyme treatment is performed at a high temperature, the degree of dispersion of the molecular weight of the resulting tara gum tends to increase. Therefore, in the present invention, tara gum having a high molecular weight and a low molecular weight dispersibility can be fractionated and purified by, for example, pulverizing under mild conditions without pulverizing at a high temperature.

  The ratio (weight ratio) of xanthan gum and tara gum is not particularly limited as long as the formed gel can be largely deformed by the action of stress while maintaining the form of the gel. Usually, xanthan gum / tara gum (weight ratio) ) = 10/90 to 90/10, preferably 20/80 to 85/15, more preferably 25/75 to 80/20, especially 25/75 to 60 / 40 (for example, 30/70 to 50/50) may be sufficient. For example, xanthan gum / tara gum (weight ratio) = 30 / 70-80 / 20 may be sufficient.

  The gel-forming composition of the present invention may further contain other polysaccharides in addition to the thickening polysaccharide as long as the properties of the present invention are not impaired. Other polysaccharides are not particularly limited, and include, for example, plant-derived polysaccharides (eg locust bean gum, guar gum, tamarind seed gum, pectin, gum arabic, tragacanth gum, karaya gum, gati gum, larch gum, etc.), seaweed-derived polysaccharide ( For example, carrageenan, fercellan, agar, alginic acid, etc.), microbially produced polysaccharides (eg, gellan gum, curdlan, pullulan, etc.), other polysaccharides (eg, glucomannan, chitin, chitosan, etc.) Also good. These other polysaccharides can be used alone or in combination of two or more. Of these other polysaccharides, at least one selected from carrageenan, guar gum and agar is preferable. The other polysaccharide is 0 to 50 parts by weight, preferably 1 to 30 parts by weight, more preferably 2 to 20 parts by weight (for example, about 3 to 15 parts by weight) based on 100 parts by weight of xanthan gum and tara gum. It may be.

  The gel-forming composition of the present invention may contain a water retention agent as necessary. Examples of water-retaining agents include starches (corn starch, potato starch, sweet potato starch, water starch such as wheat starch, rice starch, and modified starch, dextrin, cyclodextrin, etc.), crystalline cellulose (crystalline cellulose, etc.), monosaccharide Or oligosaccharides (lactose, glucose, sugar, reduced maltose, starch syrup, fructooligosaccharide, galactooligosaccharide, soybean oligosaccharide, isomaltooligosaccharide, xylooligosaccharide, maltooligosaccharide, dairy oligosaccharide, etc.), sugar alcohols (sorbitol, erythritol, Xylitol, lactitol, etc.), aldonic acid, uronic acid (eg, D-glucuronic acid, D-galacturonic acid, etc.), sugar acid, cyclic inosites (eg, D-inosit), deoxy sugar (eg, L-fucose, etc.) ), Anhydro sugar, amino sugar (e.g. D-glu) Saccharides such as samine, D-galactosamine) or acidic mucopolysaccharides (for example, hyaluronic acid, chondroitin sulfate or salts thereof) are often used, and polyhydric alcohols (for example, glycerin, ethylene glycol, etc.), amino acids ( For example, proline, hydroxyproline, or a salt thereof may be used. Of these water retention agents, starches such as dextrin (including cyclodextrin) are widely used because of their excellent water retention and viscosity, and low cost and rapid digestion and absorption. . These water retention agents may be used alone or in combination of two or more, as long as the properties obtained in the present invention are not adversely affected.

  The dextrin is not particularly limited and may be produced by a conventional method, and is obtained by subjecting starch to an enzyme treatment (for example, amylase digestion) or a chemical treatment (for example, hydrolysis treatment with heat or weak acid). There may be. For example, cyclodextrin, soluble starch, thin paste, amylodextrin, white dextrin, yellow dextrin, British gum, erythrodextrin, acrodextrin, maltodextrin and the like can be used, and cyclodextrin and maltodextrin are particularly preferable.

  A water retention agent is 0.1-30 weight part (for example, 1-25 weight part) with respect to 1 weight part of thickening polysaccharide in solid conversion, Preferably, 0.5-25 weight part (for example, 1). -20 parts by weight), more preferably 1.5-20 parts by weight (for example, 3-15 parts by weight), usually about 2-13 parts by weight.

[Gel and swallowing meal]
The gel of the present invention comprises at least the gel-forming composition and an aqueous solvent. The aqueous solvent may be water alone, and may contain a small amount of a lower alcohol (for example, ethyl alcohol, glycerin, etc.), but is usually water.

  In the present invention, the ratio of the thickening polysaccharide to the whole of the gel-forming composition and the aqueous solvent forms a gel that deforms greatly with a small stress while maintaining the form of the gel according to the other components and the ratio. Select as much as possible. In the present invention, a specific tara gum is used to improve the gel forming ability by the combination of xanthan gum and tara gum, so that a gel having a homogeneous three-dimensional network structure is formed even if the proportion of the thickening polysaccharide is small. Is done.

  As the ratio of xanthan gum to thickening polysaccharide increases, the number of cross-linking points (crosslink density) per unit volume of xanthan gum and tara gum decreases, and the gel-forming ability due to the combination of xanthan gum and tara gum appears to decrease. Therefore, it is preferable to increase the ratio (weight basis) of the thickening polysaccharide as the ratio of xanthan gum to the thickening polysaccharide increases. For example, assuming that the minimum concentration (weight basis) of the thickening polysaccharide in the case where it is possible to form a gel that largely deforms with a small stress while maintaining the form of the gel, the ratio of xanthan gum to the thickening polysaccharide is 100. As it increases, the concentration (weight basis) of the thickening polysaccharide is increased in the range of 100 to 650, preferably 100 to 550, more preferably 100 to 400, particularly 100 to 350 (for example, 100 to 250). Also good.

  Specifically, the proportion of the thickening polysaccharide is 0.1 to 1 part by weight (that is, 0.1 to 1% by weight) with respect to 100 parts by weight of the gel-forming composition and the aqueous solvent as a whole. ), Preferably 0.15 to 0.9 parts by weight, more preferably 0.2 to 0.7 parts by weight, especially 0.3 to 0.7 parts by weight (for example, 0.3 to 0.6 parts by weight). It may be a degree. For example, when the ratio (weight ratio) of xanthan gum and tara gum is in the range of 30/70 to 50/50, the ratio of the thickening polysaccharide is 0 with respect to the total of 100 parts by weight of the gel-forming composition and the aqueous solvent. It may be about 3 to 0.6 parts by weight, and when the ratio (weight ratio) of xanthan gum and tara gum is in the range of 60/40 to 80/20, the ratio of the thickening polysaccharide is gel formation. About 0.4-0.7 weight part may be sufficient with respect to 100 weight part of the whole composition and an aqueous solvent.

  The gel is preferably 0.5 to 5 parts by weight (that means 0.5 to 5% by weight) of the gel-forming composition with respect to 100 parts by weight of the gel-forming composition and the aqueous solvent as a whole, preferably May be contained in an amount of 1 to 4 parts by weight, more preferably 1.5 to 3 parts by weight.

  Moreover, the gel-forming composition or gel of the present invention may contain active ingredients such as foods and pharmaceuticals, for example, physiologically active ingredients and pharmacologically active ingredients.

  The active ingredient is not particularly limited for use in the present invention, but is usually a powdery or liquid physiologically active ingredient, and a powdery physiologically active ingredient is particularly preferred. Moreover, these active ingredients may be previously dissolved or suspended in an aqueous solvent.

Specifically, as the physiologically active ingredient, for example, plant bodies (rice, rice germ, brown rice, wheat, wheat germ, cereals such as straw, beans such as soybeans, red beans, sesame seeds, Nanjing beans, black beans, green soybeans, and empty beans) ), Vegetables (tomatoes, onions, potatoes, sweet potatoes, carrots, corn, garlic, spinach, pumpkins, radishes, etc.), various juices or pulps (citrus, apples, strawberries, oranges, melons, etc.), animal birds (beef, Pork, chicken, chicken eggs, etc., seafood (fish such as saury, bonito, mackerel, horse mackerel, sardines), fish eggs such as clams, salmon roe, shellfish such as clams, scallops, clams, seaweeds such as kelp, seaweed, hijiki, etc. ), Seeds (walnuts, peanuts, etc.), stickies (taros, taro, etc.), dairy products (powdered milk, powdered cheese, soy milk, yogurt, etc.), seasonings (salt, sugar, miso) Powdered components such as soy sauce or component extracts thereof, sugars (sucrose, fructose, glucose, lactose, maltose, starch syrup, reduced maltose, xylitol, sorbitol, etc.), various fats (animal fats, vegetable fats, etc.), vitamins (Soluble fats such as vitamin A, vitamin D, vitamin E, or water-soluble vitamins such as vitamin B ₁ , vitamin B ₂ , biotin, folic acid, vitamin C, lipoic acid), minerals (calcium, phosphorus, iron, etc.) , Salt containing sodium, potassium, manganese, etc.), dietary fiber (cellulose, hemicellulose, guar gum, etc.), brewed beverage (sake, western liquor, plum wine, fruit liquor, etc.), taste beverage powder (green tea powder, coffee powder, cocoa powder, etc.) ), Polyphenols (such as tea catechins and soy isoflavones), ceramides (wheat, rice, soy ceramics) Etc.), enzymes (lipase, collagenase, gelatinase, amylase, lysozyme, etc.), microorganisms (yeast such as beer yeast or yeast extract, lactic acid bacteria, etc.), amino acids (glycine, L-lysine, L-valine, L-alanine, L -Arginine, L-cystine, L-methionine, L-glutamic acid, L-aspartic acid, taurine or a metal salt thereof, protein or peptides (L-arginine, L-glutamic acid, L-lysine glutamate, pig, cow , Collagen derived from chicken and the like and peptides such as collagen peptides thereof, coenzyme Q ₁₀ , L-carnitine or organic acid salt, silk protein, silk peptide, etc.), acid component (vinegar such as acetic acid, black vinegar, apple vinegar, L -Ascorbic acid, citric acid, malic acid, tartaric acid, oxalic acid, fumar Examples include components such as acids, organic acids such as γ-aminobutyric acid or metal salts thereof, glucosamines (such as chitin and chitosan), and hormones.

  Examples of pharmacologically active ingredients include antiallergic drugs (such as cromoglycate sodium), antihistamines (such as diphenhydramine and pyrilamine), anti-inflammatory drugs (such as ibuprofen and indomethacin), sleeping drugs (such as nitrazepam and barbital), antipsychotic drugs, Ingredients such as analgesics, antihypertensives, stomachicides, digestives, antibacterials or antibiotics, or herbal medicines (such as cuckoo, aloe, hamchael, turmeric) are included.

  Various additives may be contained in combination with the active ingredient. Examples of additives include sweeteners (the aforementioned carbohydrates, saccharin sodium, licorice extract, etc.), spices (black pepper, basil, cinnamon, etc.), coloring agents, preservatives, pastes, antioxidants, color formers, bleaching agents. Agent, emulsifier, pH adjuster, binder, suspending agent, brightening agent, wetting agent, antifoaming agent, refreshing agent, tonicity agent, adhesive, viscous agent, mold release agent, perfume or natural Ingredients such as product hydrolysates (sodium glutamate, sodium inosinate, etc.) can be exemplified.

  Of these active ingredients, ingredients such as cereals, beans, vegetables, fruit juices or flesh, meat, chicken eggs, seafood, seasonings, saccharides, vitamins, minerals, and liquor powder are usually used. These components can be used alone or in combination of two or more.

  As described later, the active ingredient may be a component that can be denatured or decomposed by heat, and may be, for example, at least one component selected from proteins, peptides, and vitamins. The active ingredient is not particularly limited, but if a high molecular weight and high viscosity active ingredient is used, gel formation may be impaired. Therefore, the molecular weight (or number average molecular weight Mn) is 15000 or less (for example, 100 to 8000), preferably Is 10000 or less (for example, 150 to 7000), more preferably about 200 to 5000 and a component having a low viscosity is preferably used.

  When an active ingredient is contained in the gel-forming composition or gel of the present invention, the crosslinking point of the three-dimensional network structure of the gel tends to be inhibited or destroyed by the active ingredient to be added. Is preferably adjusted according to the desired gel properties.

  For example, when the active ingredient is a physiologically active ingredient, the ratio of the active ingredient is 1 to 50 parts by weight, preferably 5 to 40 parts per 1 part by weight of the thickening polysaccharide in the gel-forming composition in terms of solid content. It may be about 10 parts by weight, more preferably about 10 to 35 parts by weight (for example, 15 to 30 parts by weight). In addition, when the active ingredient is a physiologically active ingredient, the ratio of the active ingredient is 1 to 20 parts by weight, preferably 2 to 15 parts by weight with respect to 100 parts by weight of the total gel-forming composition and aqueous solvent. Preferably, it may be about 2.5 to 15 parts by weight (for example, 5 to 10 parts by weight). When the active ingredient is a pharmacologically active ingredient, in terms of solid content, 0.001 to 0.5 parts by weight, preferably 0.005 to 0.1 parts per 1 part by weight of the thickening polysaccharide in the gel-forming composition. Part by weight, more preferably about 0.01 to 0.05 part by weight may be used. In addition, when the active ingredient is a pharmacologically active ingredient, the proportion of the active ingredient is 0.001 to 0.1 parts by weight, preferably 0.002 to 100 parts by weight of the entire gel-forming composition and aqueous solvent. It may be 0.05 parts by weight, more preferably 0.003 to 0.01 parts by weight. As described above, in the present invention, even if the proportion of thickening polysaccharide is small, a relatively large amount of active ingredient can be added, so that sufficient nutritional supplementation is possible even if the amount of swallowed food intake is small.

  The gel containing the active ingredient is 0.05 to 0.9 wt%, preferably 0.1 to 0.85 wt%, more preferably 0.15 to 0.8 wt% of the thickening polysaccharide. In particular, it may have a ratio of 0.2 to 0.7% by weight (for example, 0.25 to 0.6% by weight). The gel containing the active ingredient contains the gel-forming composition in a proportion of 0.05 to 4% by weight, preferably 0.5 to 3.5% by weight, more preferably 1 to 2.5% by weight. You may do it.

  The gel of the present invention has the property that the three-dimensional network structure of the gel is not sufficiently advanced, so that the gel flows while maintaining its shape and is greatly deformed with respect to a small stress. Since this property is a characteristic different from that of a general gel, the gel of the present invention may be referred to as “flowing jelly” or “flow jelly” in distinction from a general gel. This gel in the flow jelly state is suitable for swallowing food.

  The gel and swallow food in the flow jelly state of the present invention undergoes large deformation with small stress. Such characteristics can be evaluated by the deformation rate at the inflection point of the mechanical tangent loss (tan δ) with respect to the deformation rate and the mechanical tangent loss (tan δ) at the inflection point. The deformation rate at the inflection point is 20 to 50%, preferably 25 to 45%, more preferably 30 to 40%, particularly 33 to 36% (for example, 34%). The mechanical tangent loss (tan δ) at the inflection point is 0.1 to 1, preferably 0.1 to 0.95, more preferably 0.15 to 0.9, particularly 0.15 to 0.3. 8. Properties such as deformation rate, storage modulus (G ') and mechanical tangent loss (tan δ) are indicative of gel properties and ease of swallowing.

  The mechanical tangent loss (tan δ) is the ratio (G ″ / G ′) of the loss elastic modulus (G ″) to the storage elastic modulus (G ′). Here, the storage elastic modulus (G ′) is an elastic component that is proportional to the number of strong bonds that do not break even when the gel is strained, that is, the number of strong bonds per unit volume, and represents the hardness of the gel. . The loss elastic modulus (G ″) is a viscous component that is proportional to the number of weak bonds that break when the gel is strained and becomes thermal energy, that is, the number of weak bonds per unit volume, and represents the softness of the gel. In addition, when stress is applied to a gel having viscoelasticity, deformation occurs gradually.When the stress is small, linearity is established between stress and strain, but when the stress is large, linearity cannot be maintained. The inflection point of the mechanical tangent loss (tan δ) with respect to the deformation rate is related to the change of the deformation rate in the relationship between the deformation rate and the mechanical tangent loss tan δ. Tan δ, which has changed in a certain proportional relationship, is shown as a point where the proportional relationship is suddenly changed, and can also be expressed as a change point of the gel structure.The deformation rate, storage elastic modulus (G ′) and mechanical Tangent loss tan [delta) properties such as can be determined by dynamic viscoelasticity measurement.

  The gel in a hard gel state has a sufficiently advanced three-dimensional network structure of the gel. When the container is tilted, the gel retains its shape but does not deform so much with respect to the stress, and the mechanical tangent loss (tan δ) ) At the inflection point is approximately 11%. The gel having such properties has a feeling of softness and elasticity, and if swallowed, there is a risk of aspiration entering the trachea from the pharynx.

  When the container is tilted, the sol state (tromi state) solution flows while freely changing its form. The deformation rate at the inflection point of these solutions is approximately 69%. A solution having such a property has high adhesion, and when swallowed, it tends to adhere to the mucous membrane of the pharynx of a person with dysphagia having little water.

  The gel and swallowing meal of the present invention exhibit intermediate properties between a hard gel state and a troglodyte state, and have large deformability while maintaining the gel form, so that they can be greatly deformed even when passing through the pharynx. This property is important because the bolus passes through the pharynx having a complicated structure in an instant, and swallowing is performed smoothly.

  The gel and swallowing meal of the present invention maintain the flow jelly state even when the active ingredient is contained in the above ratio. Furthermore, the gel and swallowing meal of the present invention can also be prepared under non-heated conditions or under low temperature (for example, 0 to 35 ° C., particularly 10 to 25 ° C.). Therefore, even if the gel and swallowing meal of the present invention are combined with a component that can be denatured or decomposed by heat (for example, protein, peptide, vitamin, etc.), the aggregation / precipitation of the component is reduced, and the gel characteristics suitable for swallowing (For example, large deformability, viscosity, etc.) are retained.

  In the gel and swallowing meal of the present invention, the melting temperature of the gel is affected by the proportion of the thickening polysaccharide. For example, when the proportion of the thickening polysaccharide is 0.4 parts by weight or more with respect to 100 parts by weight of the total of the gel-forming composition and the aqueous solvent, the gel exhibits a melting temperature of 45 ° C. or more, so even in summer The gel does not melt, and furthermore, without melting in the pharynx during swallowing, it has excellent stability on a daily basis and can overcome the disadvantages of gelatin. Furthermore, since the gel and swallowing meal of the present invention are composed of highly branched xanthan gum and tara gum having a large number of hydroxyl groups and polar groups, the gel surface is in a hydrated state. Therefore, the gel and swallowing meal of the present invention have a high water retention ability and can smoothly pass through the pharynx with a reduced amount of water. It also has freezing resistance (freezing stability) that hardly waters even after repeated freezing and thawing.

  In general, a gel contains a large amount of liquid, but it can be defined as a state in which it does not flow under its own weight and maintains its shape, and is also called a “fourth substance” in an intermediate state between a liquid and a solid. For example, pudding and dessert jelly are classified as gels, but their shape usually does not change even when gravity acts. On the other hand, the gel in the flow jelly state flows freely while maintaining its shape without water separation. When the swallowed food is cooked and processed from both, there is a difference in the taste, aroma, texture, throat and intake of the swallowed food. Such a difference is caused by the three-dimensional network structure of the flow jelly, and when the swallowing food is adjusted to the flow jelly state, the delicate taste and aroma of the food can be expressed.

  In addition, although the gel and swallowing meal of this invention have a flow jelly state, the ratio of the xanthan gum with respect to a thickening polysaccharide is large, or the ratio of the thickening polysaccharide with respect to the whole gel-forming composition and an aqueous solvent. When the value is reduced, the crosslink density of the three-dimensional network structure in the gel decreases, and the gel moves in the direction of a sol state with higher fluidity. If the flow jelly state is adjusted to a flow jelly that is close to the sol state, the amount of flow jelly consumed per meal can be increased. That is, even in the same flow jelly state, it is very interesting in industrial production that the intake per one meal can be adjusted according to the cross-linking density of the three-dimensional network structure of the gel. Expand the availability of swallowing food.

[Production method]
The gel-forming composition of the present invention can be produced by mixing at least xanthan gum and tara gum and, if necessary, a water retention agent at the above ratio. The gel-forming composition of the present invention may be produced by mixing thickening polysaccharides with other polysaccharides (for example, carrageenan, guar gum, agar, etc.) in the above ratio. Each component may be mixed in a powder form or a liquid form.

  When the gel-forming composition of the present invention is mixed with an aqueous solvent at the above ratio and dissolved, and the gel solution obtained is cooled, gelation further proceeds. The gel-forming composition of the present invention is mixed with an aqueous solvent under non-heating conditions or at a low temperature, and the gel solution obtained by gradually dissolving with stirring is allowed to cool as it is, and further gelation proceeds. Form a gel. In order to shorten the time required for gel formation and obtain a gel having excellent homogeneity and viscosity, the gel solution is heated to a temperature lower than the melting temperature (for example, 25 to 70 ° C, preferably 28 to 65 ° C, Preferably, after heating at 30 to 60 ° C., particularly about 35 to 55 ° C., cooling may be performed. In the present invention, the active ingredient may be contained in the above-described ratio during the gel formation process, the gel may be prepared by the above method, and the obtained gel may be used as a swallowing meal.

  Since the gel-forming composition of the present invention can form a gel that can be deformed with a small amount of stress, it can be used for swallowing foods such as eating and dysphagia patients and elderly people who are required to be able to swallow smoothly and safely. Useful. In particular, the gel-forming composition of the present invention is suitable for swallowing foods containing components that can be denatured or decomposed by heat (for example, proteins, peptides, vitamins, etc.), and is protein and energy malnutrition (Protein Energy Malnutrition). , PEM), prevention or early treatment of specific nutrient deficiencies such as vitamin deficiency, and prevention of bedridden conditions, eating / swallowing disorders, lifestyle-related diseases, dementia or depression due to specific nutrient deficiencies・ I can improve. In addition, the gel and swallow food of the present invention are inexpensive, easy to cook and process, and have freezing tolerance (freeze stability), so that swallow food can be stored frozen and widely used. For example, it is suitable for use in hospital foods and meals in facilities for elderly people. Furthermore, it is also suitable for use as baby food for infants or infant foods with an underdeveloped swallowing function.

  Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited to these examples. In the following examples, the storage elastic modulus G ′, the loss elastic modulus G ″, the mechanical tangent loss tan δ, and the deformation rate at the inflection point of the mechanical tangent loss (tan δ) with respect to the deformation rate were measured as follows. .

  The dynamic viscoelasticity of the obtained swallowing meal was measured under the following conditions.

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

Example 1
0.4 parts by weight of thickening polysaccharide, xanthan gum, 1.6 parts by weight of dextrin, 2 parts by weight of low gelling whey protein, collagen, wherein xanthan gum and tara gum are combined in a ratio of xanthan gum / tara gum (weight ratio) = 40/60 4 parts by weight of peptide and 2.5 parts by weight of sugar were added to 89.5 parts by weight of water and allowed to swell for several minutes. The obtained aqueous gel was gradually heated to 50 ° C. and stirred at 50 ° C. for about 20 minutes to dissolve. Then, when allowed to cool to room temperature and left in the refrigerator for 1 hour or longer, a swallowing meal in a flow jelly state was obtained. The mechanical tangent loss tan δ and deformation rate of the swallowed food obtained were measured at 25 ° C., and the relationship between them is shown in FIG.

  Here, the component display of the used low-gelling whey protein is as follows. In addition, the following component represents a component per 100 g of the low gelling whey protein.

(Low gelling whey protein)
Protein: 83.6% by weight
Fat: 6.2% by weight
Water: 3.9% by weight
Lactose: 6.7% by weight
Ash content: 2.8% by weight
Sodium: 248mg
Potassium: 580mg
Chlorine: 43mg
Calcium: 361 mg
Phosphorus: 280 mg.

Example 2
A swallow meal was prepared in the same manner as in Example 1 except that 0.4 parts by weight of the thickening polysaccharide combined at a ratio of xanthan gum / tara gum (weight ratio) = 80/20 was used. The mechanical tangent loss tan δ and deformation rate of the swallowed food obtained were measured at 25 ° C., and the relationship between them is shown in FIG.

Example 3
A swallowing meal was prepared in the same manner as in Example 1 except that 0.4 parts by weight of the thickening polysaccharide combined at a ratio of xanthan gum / tara gum (weight ratio) = 30/70 was used. The mechanical tangent loss tan δ and deformation rate of the swallowed food obtained were measured at 25 ° C., and the relationship between them is shown in FIG.

Example 4
A swallow meal was prepared in the same manner as in Example 1 except that 0.5 parts by weight of the thickening polysaccharide combined at a ratio of xanthan gum / tara gum (weight ratio) = 40/60 was used. The mechanical tangent loss tan δ and deformation rate of the swallowed food obtained were measured at 25 ° C., and the relationship between them is shown in FIG.

Example 5
A swallowing meal was prepared in the same manner as in Example 1 except that 0.6 parts by weight of the thickening polysaccharide combined at a ratio of xanthan gum / tara gum (weight ratio) = 40/60 was used. The mechanical tangent loss tan δ and deformation rate of the swallowed food obtained were measured at 25 ° C., and the relationship between them is shown in FIG.

Example 6
A swallowing meal was prepared in the same manner as in Example 1 except that 0.7 parts by weight of the thickening polysaccharide combined at a ratio of xanthan gum / tara gum (weight ratio) = 80/20 was used. The mechanical tangent loss tan δ and deformation rate of the swallowed food obtained were measured at 25 ° C., and the relationship between them is shown in FIG.

  In addition, the arrow of FIG. 1 shows the inflexion point (change point of a gel structure) of the dynamic tangent loss (tan-delta) with respect to a deformation rate. The relationship between the deformation rate and the mechanical tangent loss tan δ is around 34% (arrow in the figure) even if the ratio of xanthan gum and tara gum (weight ratio) and the ratio of thickening polysaccharide (weight basis) are changed. Is substantially linear, but thereafter, the value of the mechanical tangent loss tan δ increases as the deformation rate increases. This behavior is caused by a loss elastic modulus (G ″) that indicates a weak bond amount that breaks and becomes thermal energy when strain is applied, and a storage elastic modulus (G ′) that indicates a strong bond amount that does not break even when strain is applied. It is estimated that the effect of the increase in strain is due to the deformation rate of 30 to 40% (particularly about 34%) and the loss elastic modulus (G ″)> storage elastic modulus (G ′). The A gel exhibiting this behavior has a good balance between elasticity and adhesion, and is in a flow jelly state having fluidity, so that it undergoes large deformation with a small stress. The value of the mechanical tangent loss tan δ is in a range (0.1 to 1) in which the bolus is in a state suitable for swallowing. Even if the ratio (weight ratio) of xanthan gum and tara gum, the ratio of thickening polysaccharide (weight basis) is changed, the value of tan δ is hardly changed, as the crosslinking density between both gum molecular chains changes. Although the value of the storage elastic modulus G ′ changes, it seems that the qualitative properties of the cross-linking points (mainly hydrogen bonds) of the three-dimensional network structure do not change.

Examples 7-10
The storage elastic modulus G ′ and deformation rate of each swallowed meal prepared in Examples 1 to 4 were measured at 25 ° C., and the relationship between them is shown in FIG.

  In FIG. 2, the storage elastic modulus G ′ rapidly decreases at a deformation rate of 30 to 40%. This behavior is presumed to be due to the fact that even strong bonds that are hard to break begin to break with increasing strain. The degree of reduction is affected by the ratio (weight ratio) of xanthan gum and tara gum and the ratio of thickening polysaccharide (weight basis). In addition, the storage elastic modulus G ′ greatly decreases in the order of xanthan gum / tara gum (weight ratio) of 80/20, 30/70, and 40/60, and such behavior is caused by the crosslinking density of the three-dimensional network structure of the gel. The storage elastic modulus G ′ increases and the storage elastic modulus G ′ seems to decrease greatly as the crosslinking density increases.

Examples 11-14
FIG. 3 shows the relationship between the storage elastic modulus G ′ of swallowed foods prepared in Examples 1, 3, 2, and 4 and the temperature (temperature dependence of the storage elastic modulus G ′). The relationship between the storage elastic modulus G ′ and the temperature was measured by fixing the frequency at 1 Hz and increasing the temperature at a rate of 2 ° C. for 1 minute from the measurement temperature of 25 ° C. to measure the storage elastic modulus G ′.

Example 15
After measuring the relationship between the storage elastic modulus G ′ of the swallowed food prepared in Example 14 and the temperature, the swallowed food heated was allowed to cool and left in the freezer overnight. After thawing the frozen swallowing meal, the relationship between storage elastic modulus G ′ and temperature was measured again. The results are shown in FIG.

  The symbols a to d in FIG. 3 indicate points where the storage elastic modulus G ′ changes abruptly, the symbol a is the swallowing meal of Example 11, the symbol b is the swallowing meal of Example 12, and the symbol c is the example. 13 swallowing meals, symbol d indicates the swallowing meal of Example 14. In FIG. 3, when the thickening polysaccharide is 0.4 parts by weight (Examples 11 to 13), the temperature at which the storage elastic modulus G ′ changes greatly is when xanthan gum / tara gum (weight ratio) is 40/60. The temperature is approximately 38 ° C., and decreases in the order of 30/70 and 80/20. When the thickening polysaccharide is 0.5 parts by weight (Example 14), the temperature at which the storage elastic modulus G ′ changes greatly is approximately 43 ° C. From the above results, the temperature at which the storage elastic modulus G ′ changes greatly is affected by the crosslink density of the three-dimensional network structure of the gel, and the temperature at which the storage elastic modulus G ′ changes greatly as the crosslink density increases. Seems to be higher. The temperature-dependent behavior of the storage elastic modulus G ′ is greatly different in a region higher than the temperature at which the storage elastic modulus G ′ has suddenly changed. This is because the quantitative ratio between xanthan gum and tara gum in the melting process of the gel is different. This difference seems to affect the viscoelastic behavior of both xanthan gum and tara gum. Further, in Example 15, after freezing and thawing the obtained swallow food, again measuring the relationship between the storage elastic modulus G ′ and the temperature, almost no difference in behavior before and after freezing and thawing, It can be said that the swallowing food of the present invention does not give a feeling of dryness even after freezing and thawing, that is, it has freezing resistance (freezing stability).

FIG. 1 is a graph showing the relationship between the mechanical tangent loss tan δ at 25 ° C. and the deformation rate of the swallowing meal obtained in Examples 1-6. FIG. 2 is a graph showing the relationship between the storage elastic modulus G ′ at 25 ° C. and the deformation rate of the swallow meal obtained in Examples 7 to 10. FIG. 3 is a graph showing the relationship between the storage elastic modulus G ′ of swallowed foods obtained in Examples 11 to 15 and temperature.

Claims (21)

  A gel-forming composition comprising a thickening polysaccharide composed of xanthan gum and tara gum, wherein the number average molecular weight (Mn) of the tara gum is 300,000 or more.   In dynamic viscoelasticity measurement, the inflection point of the mechanical tangent loss (tan δ) with respect to the deformation rate is in the range of 20 to 50%, and the tan δ at the inflection point is in the range of 0.1 to 1. The gel-forming composition according to claim 1, capable of forming a gel.   The gel-forming property according to claim 1, wherein the ratio (Mw / Mn) of number average molecular weight (Mn) and weight average molecular weight (Mw) of tara gum is 10 or less, and a gel having a homogeneous three-dimensional network structure can be formed. Composition.   The gel-forming composition according to claim 1, wherein the ratio (weight ratio) of xanthan gum and tara gum is the former / the latter = 10/90 to 90/10.   Furthermore, the gel-forming composition of Claim 1 containing a water retention agent.   The gel-forming composition according to claim 5, wherein the water retention agent comprises a saccharide.   A gel comprising the gel-forming composition according to claim 1 and an aqueous solvent.   In dynamic viscoelasticity measurement, the inflection point of the mechanical tangent loss (tan δ) with respect to the deformation rate is in the range of 20 to 50%, and the tan δ at the inflection point is 0.1 to 1. Item 8. The gel according to item 7.   The thickening polysaccharide is composed of xanthan gum and tara gum having Mn of 400,000 or more and Mw / Mn of 8 or less, and the ratio (weight ratio) of the xanthan gum and the tara gum is the former / the latter = 20/80. The gel according to claim 7, which is ˜85 / 15.   The gel according to claim 7, wherein the proportion of the thickening polysaccharide is 0.1 to 1% by weight.   The gel according to claim 7, wherein the proportion of the thickening polysaccharide is 0.2 to 0.7% by weight.   Furthermore, it contains a water retention agent in the ratio of 0.1-30 weight part with respect to 1 weight part of thickening polysaccharide, The ratio of a gel-forming composition is 0.5-5 weight%. gel.   Furthermore, the gel of Claim 7 which is a swallowing meal containing an active ingredient.   The active ingredient is contained in a ratio of 0.001 to 20 parts by weight with respect to 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 tara gum is the former / the latter = The gel according to claim 13, wherein the gel is 25/75 to 80/20 and the proportion of the thickening polysaccharide is 0.3 to 0.6% by weight.   The gel according to claim 14, wherein the active ingredient is a physiologically active ingredient, and the physiologically active ingredient is contained in an amount of 1 to 20 parts by weight with respect to 100 parts by weight of the total of the gel-forming composition and the aqueous solvent.   The active ingredient is a pharmacologically active ingredient, and the pharmacologically active ingredient is contained in a proportion of 0.001 to 0.1 parts by weight with respect to 100 parts by weight of the entire gel-forming composition and aqueous solvent. gel.   The gel according to claim 13, wherein the active ingredient is at least one ingredient selected from proteins, peptides and vitamins.   A method for producing the gel according to claim 7 by mixing the gel-forming composition according to claim 1 and an aqueous solvent.   The method according to claim 18, wherein the mixing is performed without heating.   The method according to claim 18, further comprising mixing at least one selected from a water retention agent and an active ingredient.   In an aqueous gel using a gel-forming composition composed of a thickening polysaccharide in which xanthan gum and tara gum having a number average molecular weight (Mn) of 300,000 or more are combined, A method of adjusting an inflection point of a mechanical tangent loss (tan δ) to a deformation rate of 20 to 50% and a mechanical tangent loss (tan δ) at the inflection point to 0.1 to 1, wherein As the ratio of xanthan gum to the total sugar increases, the ratio of the thickening polysaccharide to the total of the gel-forming composition and the aqueous solvent is increased to adjust the deformation rate and mechanical tangent loss (tan δ) of the gel .

Images