JPH11187827A - Paste for assisting food intake of person difficult in mastication or deglutition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject paste capable of being added to foods for people difficult in mastication or deglutition for the prevention of error deglutition, capable of simply expressing the thickening or coagulation of the foods, capable of controlling the thickening or coagulation, and capable of providing the slightly adhesive foods without changing the pasty touches and tastes of the foods by including a specified substance such as gellant gum or carrageenan. SOLUTION: This paste contains at least one of substance selected from gellant gum, carrageenan, furcellaran, xanthan gum, devil's tongue mannan, Locust bean gum, Tara gum, psyllium seed gum, sodium alginate, pectin, methylcellulose, carboxymethylcellulose, tamarind gum and Azotobactor vinelandii gum. Native gellant gum having a total cation concentration of <=6 wt.%, sodium-copper type, sodium-iota type and/or sodium-lambda type carrageenans, etc., are particularly preferable amount the substances.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a paste added to food for coagulation or thickening to prevent aspiration of patients and the elderly who have difficulty in mastication and swallowing due to eating disorders.

[0002]

2. Description of the Related Art The act of "eating food" in order to provide humans with necessary nutrients for life support and activities involves not only energy supplementation but also taste, smell, sight, and touch (texture). The cerebral activity of appetite was mediated,
This is the most important act for humans. This “eating food” is an important obstacle to human behavior (eating disorder)
However, it has been increasing in recent years with the progress of the aging society. For example, cerebrovascular disorder (stroke), progressive dystrophy, amyotrophic lateral sclerosis, paresthesia, loss of tooth and weakness in elderly people, swelling due to inflammation, tumors, eating disorders due to tracheostomy, etc. It is. The organs responsible for human eating and swallowing are also part of the respiratory organs and articulatory organs. For this reason, eating disorders
It is a very important problem because it causes pneumonia and suffocation due to aspiration and may be related to life-threatening with the original nutritional disorder.

[0003] Under these circumstances, in recent years, there has been an increasing interest in foods for nursing care and swallowing training for patients and the elderly who have difficulty chewing and swallowing. Patients and elderly people who have difficulty chewing and swallowing have difficulty forming boluses due to movement disorders of the lips, tongue, palate, pharynx, etc. With delays. Therefore, important factors required for foods for people with difficulty in chewing and swallowing are that they are not very elastic, that their properties are uniform without separation of liquids and solids, that they do not fall apart and that they have good cohesiveness. That they adhere to mucous membranes and that they slide well.

[0004] Recently, techniques have been developed for thickening or coagulating foods of patients and elderly people who have difficulty in chewing and swallowing so as to satisfy the above requirements. For example, a method of adding starch such as corn or potato to food and heating to increase the viscosity, a method of heating and dissolving a coagulant such as gelatin or agar, adding the food to the food, and cooling and coagulating the food are available. As still another method, a method of converting starch into a water-soluble form by pregelatinizing starch by using a simpler thickening aid, or a method of thickening by adding water-soluble guar gum to food in legume plant seeds Etc. are considered.

[0005] In the aging society, the number of people who have difficulty in chewing and swallowing is increasing rapidly, but human and physical care for care, treatment and training of patients who have difficulty in mastication and swallowing is in order to reduce medical expenses. Is disappearing. For this reason, there is a need for food that is more easily provided for nursing care or feeding training for people who have difficulty chewing and swallowing. However, when such foods are also offered as finished products, it is difficult to provide a wide range of menus, and in view of the stability of the products over time (quality, stability from microbial growth, etc.), the taste may be reduced. You have to sacrifice. Including packaging also increases the cost of the food. In consideration of these circumstances, when you eat foods that have strong liquidity than ever before,
Coagulation is effective.

[0006] In this case, the conditions required as a paste for secondary thickening or coagulation of a strongly liquid food are as follows. To develop appropriate thickening and coagulation in food, and to be able to control thickening and coagulation according to the degree of disability of people with mastication and swallowing difficulties. Glue that can be enjoyed by taste and smell without changing the texture of thickened and solidified liquids by changing the texture by thickening or coagulating. Be a fee. Improved food cohesion, less stickiness and better slip. It can be used easily and the onset of thickening and coagulation is rapid.

[0007]

No conventional method sufficiently satisfies such conditions. For example, in a method in which a coagulant such as gelatin or agar is dissolved by heating and added to food, and coagulated by cooling, the adjustment is not sufficient, and in particular, gelatin has a drawback in that the coagulating power increases over time. . Gelatin has a so-called gelatin odor, and thus does not meet the above conditions. Since heating and cooling are required, the simplicity is poor.

[0008] The method of adding starch such as corn or potato and heating to increase the viscosity lacks the simplicity due to the necessity of heating, and requires a higher concentration to provide the desired thickening. A feeling of glue appears and wraps around the taste,
Also does not satisfy the condition. Further, since the paste-like feeling is strong and has adhesiveness, the above condition is not satisfied. The conditions are not sufficient because of the aging of starch over time. The method of gelatinizing starch to make it water-soluble or the method of adding water-soluble guar gum in legume plant seeds to thicken it still envelops the taste and does not satisfy the conditions of It does not meet the conditions because of strong adhesion. In addition, this method has the disadvantage that when thickened in addition to the final food, the onset of thickening is slow, and the viscosity changes during ingestion. Furthermore, the disadvantage that pregelatinized starch ages due to storage and the viscosity decreases. There is.

[0009] The present invention is a paste added to the food of a person who has difficulty in chewing or swallowing to prevent aspiration, which easily develops thickening and coagulation, and can easily adjust the thickening and coagulation. It is an object of the present invention to provide a paste that can provide food with little adhesion without causing a change in the feeling of paste or taste.

[0010]

SUMMARY OF THE INVENTION The present invention relates to a paste which is added to food of a person who has difficulty in chewing and swallowing to prevent aspiration. The paste includes gellan gum, carrageenan, furceleran, xanthan gum, konjac mannan, locust bean gum, It is characterized by containing at least one selected from tara gum, silium seed gum, sodium alginate, pectin, methylcellulose, carboxymethylcellulose, tamarind gum and Azotobacter vinelandi gum. The present invention also provides a paste added to food of a person who has difficulty in chewing and swallowing to prevent aspiration, wherein gellan gum having a cation content of 6.0% by weight or less is used as a main raw material. I do. The gellan gum used here is preferably characterized by being of the native type. The present invention further relates to a paste which is added to food of a person who has difficulty in chewing or swallowing to prevent aspiration, the subject being a sodium-iota type, a sodium-kappa type, a sodium lambda type or a mixture thereof. The main raw material is carrageenan. The present invention further relates to a paste which is added to food of a person who has difficulty in chewing and swallowing in order to prevent aspiration, wherein heat treatment is performed in a powder state to reduce the spinnability of the aqueous solution and a 1% aqueous solution. And xanthan gum modified to have a viscosity of 1200 csp or more at a temperature of 25 ° C. as a main raw material. The present invention further provides chewing to prevent aspiration.
A paste added to the food of people with dysphagia, which is gellan gum, carrageenan, xanthan gum and sodium alginate, pectin, methylcellulose, carboxymethylcellulose, azotobacter vineland gingum, konjac mannan, tara gum, tamarind gum, furcelleran, locust bean It contains at least one selected from gums and silium seed gums, and is characterized in that it is added to food and dissolved within 10 minutes to produce a desired coagulation or thickening. In the present invention, preferably, the paste is granulated. According to the present invention, meals of patients and elderly people who have difficulty in chewing and swallowing, as a glue for thickening or coagulating secondary to prevent aspiration, sufficiently satisfy the above-mentioned conditions. Can be.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION A preferred first paste for thickening or coagulating food for nursing care and swallowing training for patients and elderly people who have difficulty chewing and swallowing due to eating disorders is Ps
It is gellan gum produced using eodomonas elodea. Gellan gum is a water-soluble polysaccharide that is dissolved in hot water to form a random coil, and then cooled to form a double helix structure and gel. Therefore, similarly to agar and the like, heating is a conventionally known condition of dissolution, and is a base that is hardly hydrated in cold water. In this specification, "hydration"
The term “swells” upon absorption of water or the property of thickening and gelling upon dissolution. However, according to the study of the present inventors, it has been revealed that by controlling the total content of cations such as sodium, potassium, calcium, and magnesium present in gellan gum, water is absorbed and hydrated in cold water in a short time. . Further, the physical properties of food can be changed from thickening to coagulation depending on the content of gellan gum. Furthermore, by utilizing the reactivity of gellan gum with cations, sodium, potassium, calcium and magnesium can be added to hydrated gellan gum to further gel.

Sodium, potassium in gellan gum,
The total concentration of cations such as calcium and magnesium is preferably 6.0% by weight or less, more preferably 3.0% by weight or less, and the total concentration of divalent ions among the cations is suppressed to 0.5% by weight or less. Is effective for hydration. In particular, among gellan gums, native gellan gum is preferred for its hydration in cold water. FIG.
Shows the relationship between the hydration time of native gellan gum (0.5% by weight) in cold water and the obtained viscosity using the cation concentration as a parameter. Food for nursing care or swallowing training for people who have difficulty chewing or swallowing with such gellan gum does not have a pasty feeling as with conventional pastes,
The taste of the original food can be enjoyed without a change in taste. Further, as is clear from FIG. 1, hydration with cold water is easy, the hydration time is shorter than that of the conventional one, and simple use is possible.

A preferred second paste for thickening or coagulating food for nursing care and swallowing training for patients and the elderly who have difficulty chewing and swallowing due to eating disorders is carrageenan extracted from red algae. It is. Furceleran similar to carrageenan is also effective. Carrageenan is a water-soluble polysaccharide, and kappa type and iota type are dissolved in hot water to form a random coil. Therefore, in order to form a gel, heating was performed similarly to agar, which was a conventionally known dissolution condition. However, studies by the present inventors have revealed that controlling the total amount of potassium, calcium and magnesium ions in carrageenan to 5.0% by weight or less improves hydration in cold water.
For that purpose, it is preferable to produce sodium carrageenan. More preferably, it is preferable to reduce the potassium, calcium and magnesium ions in carrageenan by ion exchange with an ion exchange resin. In this way, the main part of carrageenan is sodium
It has been found that hydration in cold water can be achieved in a short time by using any of kappa type, sodium iota type, sodium lambda type, or a mixture thereof.

In particular, kappa-type and iota-type carrageenans originally have a solidifying power. Therefore, an arbitrary degree of coagulation can be obtained by dissolving sodium carrageenan in cold water and then adding a cation or milk protein. FIG. 2 shows the relationship between the hydration time of lambda-type carrageenan (2.0% by weight) in cold water and the obtained viscosity using the cation concentration as a parameter. Also, by using carrageenan in combination with locust bean gum, konjac mannan, tara gum, etc., which are reactive with carrageenan, the coagulation force is increased and a more preferable gel state can be obtained. Furthermore, by appropriately combining and mixing these at the raw material stage, and simultaneously extracting and dehydrating and drying, a paste that is easy to use, has good hydration properties, and has high coagulation power can be obtained. The food for nursing care or swallowing training for people who have difficulty chewing or swallowing with such carrageenan does not have a pasty feeling as in the case of using conventional pastes, does not change taste, and is the original food. You can enjoy the taste. Further, as is clear from FIG. 2, hydration with cold water is facilitated, the hydration time is shorter than that of the conventional one, and simple use is possible.

A preferred third paste for thickening or coagulating food for nursing care and swallowing training for patients and the elderly who have difficulty chewing and swallowing due to eating disorders is Xanthomona
Xanthan gum produced from s campestris. Xanthan gum is a water-soluble polysaccharide that exhibits pseudoplastic viscosity when dissolved in cold water. Although the conventional xanthan gum is effective, according to the results of studies by the present inventors, in particular, the spinnability of the aqueous solution is reduced by heat treatment in a powder state, and at a temperature of 25 ° C. with a 1% aqueous solution. Xanthan gum modified to have a viscosity of 1200 cp or more is preferably used as a main raw material. Such a modified xanthan gum has been previously proposed by the present applicant in Japanese Patent Application No. 8-193,055.

Further, by using such xanthan gum in combination with locust bean gum, konjac mannan, tara gum and the like, coagulation can be performed, and the degree of coagulation can be arbitrarily adjusted. Furthermore, by appropriately combining and mixing these at the raw material stage, and simultaneously extracting and dehydrating and drying, a paste that is easy to use, has good hydration properties, and has high coagulation power can be obtained. FIG. 3 shows the hydration time of the modified xanthan gum (0.5% by weight) described above and the modified xanthan gum and tara gum (total 0.5% by weight) in cold water and the resulting viscosity. The figure also shows the case of guar gum (0.7% by weight) and pregelatinized starch (6% by weight) as comparative examples. The food for nursing care or swallowing training for those who have difficulty in chewing and swallowing with such xanthan gum does not have a pasty feeling as in the case of using a conventional paste, has no change in taste, and is the original food. You can enjoy the taste. Further, as is clear from FIG. 3, the hydration time in cold water is shorter than that of guar gum or pregelatinized starch, so that simple use is possible.

A preferred fourth paste for thickening or coagulating food for nursing care and swallowing training for patients and elderly people who have difficulty chewing and swallowing due to eating disorders is konjac mannan made from konjac potato It is. Konjac mannan is a substrate having a strong water absorbing power and a good swelling property, acts as a thickener at a low concentration by absorbing water, and becomes gel-like when the concentration is increased. In order to make the konjac mannan more suitable for the purpose of the present invention, it is also effective to further extract and purify konjac mannan, perform alcohol washing, and increase the water absorption swelling property by reducing the particle size. Further, by using such konjac mannan in combination with carrageenan or xanthan gum, the coagulation force is increased and a more preferable gel state can be obtained. Food for nursing care or swallowing training for people who have difficulty chewing and swallowing with such konjac mannan,
As in the case of using the conventional paste, the pasty feeling does not appear and the taste does not change, and the taste of the original food can be enjoyed. In addition, hydration with cold water is facilitated, the hydration time is shorter than that of the conventional one, and simple use is possible.

A preferred fifth paste for thickening or coagulating food for nursing care and swallowing training for patients and elderly people who have difficulty in chewing and swallowing due to eating disorders is pectin contained in fruits and vegetables. It is. Pectin is a water-soluble polysaccharide mainly composed of partially methylesterified polygalacturonic acid, and exhibits viscosity when dissolved in cold water.
Also, low methoxyl pectin with a low degree of esterification,
It has the property of forming a gel by reacting with calcium ions. Then, by using pectin, the pasty feeling as in the case of using the conventional paste is not obtained, and the taste of the original food can be enjoyed. In particular, calcium-reactive wax methoxyl pectin (eg, commercially available Hercules slendet) is inferior in solubility to high methoxyl pectin and swells and hydrates rather than dissolves in cold water, and is used for nursing care and swallowing training. It is in a favorable state for thickening or coagulating food. The hydrated pectin can also be gelled by adding a cation such as a calcium ion. In this way, pectin is hydrated in cold water,
The hydration time is shorter than the conventional one, and simple use is possible.

The above-mentioned paste is preferably provided in the form of granules, for example, in a small bag and attached to a liquid food for nursing care and swallowing training for patients and the elderly. In addition to the pastes listed above, locust bean gum, cod gum, syllium seed gum, sodium alginate, methylcellulose, carboxymethylcellulose, tamarind gum, and the like also make chewing and swallowing difficult due to eating disorders for patients and the elderly. It is effective as a paste added to foods for nursing care and swallowing training.

[0020]

As described above, according to the present invention, a paste is added to the food of a person who has difficulty in chewing and swallowing to prevent aspiration, and it easily exhibits thickening and coagulation, It is easy to adjust the coagulation and coagulation, and it is possible to provide a paste capable of providing food with little adhesion without causing a change in the feeling of paste or taste.

[Brief description of the drawings]

FIG. 1 is a diagram showing the relationship between the hydration time of native gellan gum and the obtained viscosity, with the cation concentration as a parameter.

FIG. 2 is a diagram showing the relationship between the hydration time of lambda-type carrageenan and the obtained viscosity, using the cation concentration as a parameter.

FIG. 3 is a diagram showing the relationship between the hydration time of xanthan gum and the obtained viscosity in comparison with the case of guar gum and pregelatinized starch.

Claims (8)

[Claims] 1. A paste added to food of a person who has difficulty in chewing and swallowing to prevent aspiration, which is gellan gum, carrageenan, furceleran, xanthan gum, konjac mannan, locust bean gum,
A paste containing at least one selected from tara gum, silium seed gum, sodium alginate, pectin, methylcellulose, carboxymethylcellulose, tamarind gum and Azotobacter vinelandi gum. 2. A paste added to the food of a person who has difficulty chewing or swallowing to prevent aspiration, wherein gellan gum having a cation content of 6.0% by weight or less is used as a main ingredient. Glue. 3. The paste according to claim 2, wherein the gellan gum is of a native type. 4. A paste added to food of a person having difficulty in chewing and swallowing to prevent aspiration, wherein the paste is mainly sodium-iota-type, sodium-kappa-type, sodium-lambda-type or a mixture thereof. A glue characterized by using carrageenan as a main raw material. 5. A paste added to the food of a person who has difficulty in chewing and swallowing to prevent aspiration, wherein the heat treatment in a powder state reduces the spinnability of the aqueous solution and a 1% aqueous solution. A glue characterized in that xanthan gum modified to have a viscosity of 1200 csp or more at a temperature of 25 ° C. is used as a main raw material. 6. A paste added to food of a person who has difficulty in chewing and swallowing to prevent aspiration, wherein at least one selected from carrageenan and xanthan gum, and konjac mannan, locust bean gum and cod gum. A paste comprising a combination of at least one selected from the group consisting of: mixing, simultaneously extracting at the raw material stage, and dehydrating and drying. 7. A paste added to the food of a person who has difficulty in chewing and swallowing to prevent aspiration, which is gellan gum, carrageenan, xanthan gum, sodium alginate, pectin, methylcellulose, carboxymethylcellulose, azotobacter vinelandi gum, Konjac mannan, tara gum, tamarind gum,
It contains at least one selected from phaceleran, locust bean gum and sylum seed gum, and is added to food and dissolved within 10 minutes to produce a desired coagulation or thickening. Characteristic glue. 8. The paste according to any one of claims 1 to 7, wherein the paste is granulated.