JP6103989B2 - Dietary supplements for people with difficulty swallowing - Google Patents

Description

  The present invention comprises a collagen peptide and / or egg white peptide and 25% by weight or more of powdered oil and fat, and in order to replenish proteins and energy that are apt to be deficient for those who have difficulty swallowing, such as soft rice and potato salad Eating nutrition for people with difficulty in swallowing that gives food a sense of cohesion so that people who have difficulty swallowing can easily swallow even when served in a dish, and also prevents solidification of the food and loss of luster that occur over time after cooking Regarding supplementary food.

With the aging and illness, the number of “difficulty swallowing” who have difficulty in chewing and swallowing food and drink is increasing year by year in an aging society. In many cases, dysphagia leads to fatal symptoms such as aspiration pneumonia, and the need for appropriate measures against dysphagia is increasing.
People who have difficulty swallowing do not proceed as expected because of functional or mental factors, and take more time than usual. In addition, the appetite itself may decrease due to various factors, and there is a risk of falling into nutritional deficiency if the amount of food intake is reduced. In particular, when protein and energy are under-nutritioned, various activities of daily life are reduced, leading to a bedridden state. Therefore, it is a problem to improve the malnutrition by supplementing proteins and energy in those with difficulty in swallowing.

  As a method for supplementing nutrition of a patient in an undernutrition state, Patent Document 1 discloses a protein-supplemented food in which erythritol and thaumatin are mixed with a collagen peptide to improve the flavor. In general, protein supplements to be added to foods use protein hydrolysates (peptides) with excellent solubility because proteins are difficult to mix with water, but this peptide is represented by bitterness. Having an unpleasant flavor has become a problem, and the above invention has improved the flavor.

  By using such protein supplements with improved flavor, nutritional status was expected to improve, but in fact, those who have difficulty swallowing take time to eat, so rice and dishes become harder, The fact that it looks dry and does not look delicious remains the problem of reducing appetite in a point different from flavor, and even if the above protein supplement food is added to the dish, the appetite is reduced. There was a problem that the intake of the restrained meal itself could not be sufficiently secured and the necessary amount of nutrition could not be supplemented.

JP 2008-148568 A

  The present invention compensates for the nutritional deficiencies of those who have difficulty swallowing without changing the original taste of the dish, and further suppresses the solidification of the dish and the loss of gloss when the time that is a problem in the meal of those having difficulty swallowing has passed. It is an object of the present invention to provide a dietary supplement for dysphagia that can be used.

As a result of intensive research, the present inventors have added a collagen peptide and / or egg white peptide and 25% by mass or more of powdered fats and oils to the food supplement for dysphagia, which is essential for cooking. Dietary supplementation for people with dysphagia who can compensate for the nutritional deficiencies of those who have difficulty swallowing without changing the taste, and can also prevent solidification of the food and loss of luster over time, which is a problem in the diet of people with difficulty swallowing The present inventors have found that food can be realized and have completed the present invention.
That is, the present invention
(1) A dietary supplement for dysphagia food containing collagen peptide and / or egg white peptide and 25% by mass or more of powdered oil and fat,
(2) The nutritional supplement food for dysphagic food according to claim 1, wherein the total content of collagen peptide and / or egg white peptide is 10 to 75%,
(3) The amount of hydrogen sulfide in the egg white peptide is 2 ppm or less, The nutritional supplement food for dysphagic food according to (1) or (2),
(4) The powdered fat is derived from rapeseed oil, The nutritional supplement food for dysphagic food according to any one of claims (1) to (3),
(5) A gloss retention agent for foods containing the nutritionally supplemented food for dysphagic persons according to any one of (1) to (4),
(6) In the food for persons with difficulty swallowing whose overall hardness is 500 to 500,000 N / m ² , the nutritional supplement food for persons with difficulty swallowing according to any one of (1) to (4) is blended. Food for people with difficulty swallowing,
It is.

  The present invention includes a collagen peptide and / or egg white peptide and 25% by mass or more of powdered oil / fat with respect to the whole in a food supplement for dysphagia, so that it is difficult to swallow without changing the original taste of the dish. Provided is a dietary supplement for dysphagic foods that compensates for nutritional deficiencies and can suppress the solidification of food and the disappearance of gloss over time, which are problems in the diet of those with difficulty in swallowing. Thereby, the appetite decline of a person with difficulty in swallowing can be reduced, and it can contribute to the nutrition improvement of elderly people.

  The present invention will be described below. In the present invention, “%” means “mass%”.

  The dietary supplement for dysphagia in the present invention supplements nutrients such as protein and energy that are often deficient in the dysphagia by adding to the dysphagia, when added to the dysphagia In addition, the physical properties and appearance are suitable for people with difficulty in swallowing.

  The edible nutritional supplement food of the present invention contains a collagen peptide and / or egg white peptide and 25% by mass or more of powdered oil / fat with respect to the whole.

  The collagen peptide used in the present invention is not particularly limited, and a commercially available collagen peptide may be used, but it is easy to obtain a food supplement for dysphagia that can suppress solidification of dishes and loss of gloss. Therefore, those having an average molecular weight of 300 to 10,000 are preferable, and 300 to 7000 are more preferable.

  The egg white peptide used in the present invention is not particularly limited, and a commercially available egg white peptide may be used. Egg white peptides are obtained by decomposing egg white proteins. However, egg white peptides generally have an unfavorable flavor because the sulfur odor peculiar to egg whites increases during heating and decomposition of egg white proteins. When such an egg white peptide having a strong sulfur odor is used, there is a risk that the original taste of the dish may be impaired by the sulfur odor derived from the egg white peptide when a food supplement for dysphagia is mixed with the dish. Therefore, the egg white peptide used in the present invention preferably has an amount of hydrogen sulfide of 2 ppm or less, more preferably 1 ppm or less from the viewpoint of compensating for nutritional deficiencies of those who have difficulty swallowing without changing the original taste of the dish. Moreover, since it is easy to obtain the nutritional supplement food for dysphagic persons who can suppress the solidification of the dish and the disappearance of gloss, the average molecular weight of the egg white peptide is preferably 200 to 2000, and more preferably 250 to 1500.

  In the present invention, the amount of hydrogen sulfide of egg white peptide is a value measured using a detector tube type gas measuring device. The detector tube type gas measuring device is defined by JISK0804, and means a gas measuring device comprising a detector tube type gas sampling device and a detector tube.

  Specifically, 3 g of egg white peptide is placed in a 500 mL Erlenmeyer flask, dissolved by adding 97 g of purified water, and shaken for 10 seconds in a constant temperature bath at 80 ° C. A rubber stopper into which a glass tube and a gas detector tube (manufactured by Gastec Co., Ltd., “Gas Detector Tube No. 4LB Hydrogen Sulfide”) is attached is attached to the Erlenmeyer flask, and the lower end of the glass tube is on the surface of the egg white peptide aqueous solution. Try to touch. Attach a gas sampling device (Gastec Co., Ltd., “Gas sampling device GV-100”) to the gas detection tube, suck 100 mL of gas using the gas sampling device, read the measured value of the gas detection tube, The amount of hydrogen sulfide.

  As a method for producing egg white peptides, egg white proteins are decomposed using proteolytic enzymes such as pepsin, trypsin, papain, pancreatin, bromelain, ficin, etc., or egg white proteins are hydrolyzed in the presence of an acid or an alkali catalyst. Obtained from the method. In order to suppress the unpleasant sulfur odor peculiar to egg white peptides and to compensate for the nutritional deficiencies of those who have difficulty swallowing without changing the original taste of the food, a pretreatment process that denatures the egg white by heating the egg white diluent under alkaline conditions Preferably, the egg white peptide is produced by a method comprising a hydrolysis treatment with a protease.

  Specifically, the method for producing an egg white peptide having an amount of hydrogen sulfide of 2 ppm or less used in the present invention comprises an egg white diluted solution diluted with 0.4 to 3 parts of water to 1 part of liquid egg white, pH 9 to 12, It may include a pretreatment step of denaturing egg white by heat treatment under conditions of 55 to 90 ° C. and a hydrolysis treatment with a protease.

  The amount of water added in the diluted egg white liquid is 0.4 to 3 parts, preferably 0.6 to 2.5 parts, more preferably 0.8 to 2 parts with respect to 1 part of the liquid egg white. When the amount of water added to 1 part of liquid egg white is less than 0.4 part, the egg white solidifies during heating, and the hydrolysis treatment with protease described later may not be possible. On the other hand, when the amount of water added to 1 part of liquid egg white exceeds 3 parts, the yield may decrease. Moreover, when drying the egg white peptide after a hydrolysis process, work cost becomes large and is not desirable.

  The pH in the pretreatment step is 9 to 12, preferably 9.5 to 11.5, more preferably 10 to 11. When the pH is less than 9, the sulfur odor of egg white peptide is not sufficiently reduced. On the other hand, when the pH exceeds 12, egg white coagulates during heating, and there is a case where hydrolysis treatment with a protease described later cannot be performed. Moreover, a sulfur odor may become stronger than the case where pH is 12 or less. In addition, pH adjustment of egg white peptide can be performed using alkaline aqueous solution (For example, sodium hydroxide, potassium hydroxide, sodium carbonate etc.), for example.

  The heating temperature in the pretreatment step is 55 to 90 ° C, preferably 60 to 85 ° C, more preferably 65 to 75 ° C. If the heating temperature is less than 55 ° C, the sulfur odor of egg white peptide is not sufficiently reduced. On the other hand, if the heating temperature exceeds 90 ° C., the egg white solidifies during heating, and there is a case where hydrolysis treatment with a protease described later cannot be performed. Moreover, a sulfur smell may become stronger than the case where heating temperature is 90 degrees C or less.

  The heating time in the treatment step is not particularly limited as long as the egg white is appropriately denatured, but may be appropriately selected within a range of 3 to 60 minutes.

  The protease used for hydrolysis is not particularly limited, but for example, animal-derived proteases such as pepsin, chymotrypsin, trypsin and pancreatin, plant-derived proteases such as papain, bromelain and ficin, microorganisms (lactic acid bacteria, Bacillus subtilis, actinomycetes) Examples include endoproteases derived from fungi, molds, yeasts, etc.), exoproteases, crudely purified products thereof, and crushed cell bodies. These can be used alone or in combination.

  The content of the collagen peptide and egg white peptide in the present invention is not particularly limited, but compensates for the nutritional deficiencies of those who have difficulty swallowing without changing the original taste of the dish, and has a sense of unity suitable for those who have difficulty swallowing, Furthermore, from the viewpoint of suppressing solidification of the dish and disappearance of gloss, the total content of the collagen peptide and egg white peptide is preferably 10 to 75%, more preferably 30 to 65%. When the blending amount of the peptide is larger than the above range, it becomes difficult for the person having difficulty in swallowing to eat the food because of the water being removed from the dish. The effect of suppressing the solidification of the dish and the disappearance of gloss when passed is not sufficiently exhibited.

  The powdered fats and oils used in the present invention are not particularly limited, and those commercially available as powdered fats and oils may be used. 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, chicken oil, pork fat, beef tallow, milk fat, fish oil, etc. Animal fats and oils, and those obtained by applying chemical or enzymatic treatments such as MCT (medium chain fatty acid triglycerides), diglycerides, etc. in addition to those obtained by curing, transesterification, etc. And powdered using a powder carrier (for example, dextrin) by a conventional method. Among these, powdered fats and oils whose main raw material is rapeseed oil are preferable from the viewpoint of compensating for nutritional deficiencies of those who have difficulty swallowing without changing the original taste of the dish.

  The edible nutritional supplement food of the present invention contains 25% by mass or more of powdered oil and fat with respect to the whole. In order to compensate for the nutritional deficiencies of those who have difficulty swallowing without changing the original taste of the dish, and to have a sense of unity suitable for those who have difficulty swallowing, and to suppress the solidification of the dish and the loss of gloss, The content is preferably 30 to 90%, more preferably 35 to 80%. If the content of the powdered fat is less than the above range, it becomes difficult for the person having difficulty in swallowing to eat, and conversely, if the amount of the powdered fat is larger than the above range, the time is reduced. The effect of suppressing the solidification of the food and the disappearance of gloss when it has passed is less likely to be fully demonstrated.

  The dietary supplement for dysphagia in the present invention may contain other nutritional components such as saccharides such as dextrin, emulsifiers such as lecithin, and vitamins and minerals in addition to the above-described collagen peptide, egg white peptide and powdered fats and oils.

  The nutritional supplement food for dysphagic food of the present invention is not particularly limited as long as it is produced by uniformly mixing the above-described raw materials using a mixer or the like and, if necessary, sieving with a strainer or the like. In order to further improve the solubility and dispersibility, it may be granulated with other components by spray drying, fluidized bed granulation method or the like.

  The gloss retention agent of the present invention is an additive that is added and mixed during the manufacturing process of a dish, or is added to and mixed with a finished dish, and the gloss retention agent of the present invention is a nutritional supplement for dysphagic persons of the present invention. It is characterized by containing a foodstuff, and thereby, it is possible to suppress the disappearance of the gloss of cooking that occurs when time passes after cooking. Moreover, any form may be sufficient as the luster retention agent of this invention, For example, things, such as a powder form, a granular form, and a liquid, are mention | raise | lifted.

  The nutritional supplement food for dysphagia food and the gloss retention agent of the present invention can be used by adding to various dishes such as cooked rice, potato salad, meat potato, paste food made into paste for those with difficulty in swallowing. The amount added to the dish can be adjusted appropriately according to the amount of protein and energy required, but it compensates for the nutritional deficiencies of those who have difficulty swallowing without changing the original taste of the dish, and further suppresses the solidification and loss of luster of the dish. From the viewpoint of doing, an addition amount of 0.1 to 30% is preferable and 0.5 to 15% is more preferable with respect to the dish.

  The method of using the nutritionally supplemented food for dysphagia person and the gloss retaining agent of the present invention is not particularly limited, and it may be added to the dish in advance and cooked, or may be added to the dish after cooking. From the viewpoint that the effect of suppressing the solidification of the dish and the disappearance of the gloss is easily exhibited, it is preferable to perform cooking by adding to the dish in advance.

  The food with difficulty in swallowing in the present invention refers to foods having the size of ingredients and the hardness of cooking so that persons with difficulty in swallowing can easily eat. For example, various foods such as soft rice, potato salad, meat potato, paste food made into a paste for those with difficulty in swallowing can be mentioned, but they are often provided in meals, and solidification and loss of gloss will occur over time It is preferable that the food for persons with difficulty in swallowing according to the present invention is soft rice because it tends to be a problem.

Hardness of dysphagia's diet in the present invention varies depending the form of food or used for raw materials, 500~500000N / m ² from the viewpoint of dysphagia person easily eaten, preferably 1000~5000N / m ^2.

  The term “hardness” in the present invention refers to the height of the compression peak when a cylindrical plunger is applied to the upper part of a cylindrical sample and moved up and down to deform the sample and the relationship between stress and strain is determined. More specifically, a creep meter (RE-3305, manufactured by Yamaden Co., Ltd.) was used as a strength measuring device, and the sample was crushed to a thickness of 10 mm at a compression speed of 10 mm / s with a cylindrical plunger diameter of 20 mm. Says the hardness of time.

The soft rice in the present invention is softly cooked with more water than cooked rice. From the viewpoint of being suitable for those who have difficulty swallowing, the hardness of the soft rice of the present invention is 1000 to 5000 N / m ² .

  Next, the present invention will be described in more detail based on examples, comparative examples, and test examples. The present invention is not limited to these.

[Example 1]
According to the following blending ratio, the nutritionally supplemented food for dysphagic persons of the present invention was produced. That is, collagen peptide (average molecular weight: 6000) and powdered fats and oils were put into a rocking mixer, mixed with stirring until uniform, and sieved to obtain a dietary supplement food for persons with difficulty swallowing. Thereafter, 500 g was filled in an aluminum pouch container and sealed.

Collagen peptide 65%
Powdered oil 35%
Total 100%

[Preparation Example 1] Preparation of Egg White Peptide An egg white dilution obtained by diluting 1 part of raw egg white with an equal amount of fresh water was adjusted to pH 10.5 with an aqueous sodium hydroxide solution, and then heated at 65 ° C. for 30 minutes. Processed. After adjusting the pretreated egg white diluted solution to pH 7.0 with an aqueous hydrochloric acid solution, 2000 units of neutral protease (Sumiteam FP, manufactured by Shin Nippon Chemical Industry Co., Ltd.) was added and hydrolyzed at 40 ° C. for 6 hours. Next, the protease was inactivated by heating at 90 ° C. for 15 minutes, and further, unnecessary substances were removed by filtration, followed by spray drying to obtain the egg white peptide of Preparation Example 1. Further, the egg white peptide obtained had a hydrogen sulfide content of 0.5 ppm and an average molecular weight of 750.

[Preparation Example 2] Preparation of Egg White Peptide An egg white peptide was obtained in the same manner as in Preparation Example 1 except that the pretreatment step was omitted in the production method of egg white peptide in Preparation Example 1.
Specifically, after adjusting an egg white dilution obtained by diluting 1 part of raw egg white with an equal amount of fresh water to pH 7.0 with an aqueous hydrochloric acid solution, neutral protease (Sumiteam FP, manufactured by Shin Nippon Chemical Industry Co., Ltd.) 2000 units were added, and a hydrolysis treatment was performed at 40 ° C. for 6 hours. Subsequently, the protease was inactivated by heating at 90 ° C. for 15 minutes, the insoluble matter was removed by filtration, and the egg white peptide was obtained by drying by spray drying. When the sulfur odor of the obtained egg white peptide was evaluated, the sulfur odor was hardly reduced. Further, the egg white peptide obtained had a hydrogen sulfide content of 2.8 ppm and an average molecular weight of 700.

[Example 2]
According to the following blending ratio, the nutritionally supplemented food for dysphagic persons of the present invention was produced. That is, the collagen peptide (average molecular weight 5000), the egg white peptide obtained in Preparation Example 1 and the powdered fats and oils were added to a rocking mixer and mixed with stirring until uniform to obtain a dietary supplement food for persons with difficulty swallowing. Thereafter, 500 g was filled in an aluminum pouch container and sealed.

Collagen peptide 55%
10% egg white peptide of Preparation Example 1
Powdered oil 35%
Total 100%

[Example 3] Soft rice blended with nutritional supplement food for dysphagic food According to the following blending ratio, soft rice blended with food supplement for dysphagic food of Example 3 was produced. That is, after putting the nutritional supplement food for dysphagic person food of Example 1, polished rice, and water into the rice cooker, rice was cooked to obtain soft rice blended with the dietary supplement for dysphagic person of Example 3.

Dietary supplement for dysphagia in Example 1 2%
Rice 15%
73% water
Total 100%

The boiled rice blended with the food supplement for dysphagia food of Example 3 retained the original good flavor of the boiled rice, and the physical properties had a feeling of unity suitable for those with difficulty in swallowing. Moreover, the boiled rice did not solidify over time, the appearance was glossy, the state immediately after production was maintained, and the appetite of the eater was not impaired. In addition, it was 3800 N / m < ² > when the hardness of the soft rice of Example 3 was measured with the creep meter (made by Yamaden Corporation, RE-3305) immediately after manufacture.

Example 4
Eating nutrition for patients with difficulty in swallowing of Example 4 in the same manner as in Example 3 except that the egg white peptide of Preparation Example 1 in the dietary supplement for dysphagia used in Example 3 was replaced with the egg white peptide of Preparation Example 2. Soft rice with supplemental food was obtained.

  The boiled rice blended with the dietary supplement for dysphagia in Example 4 had a physical property suitable for eating by those with difficulty in swallowing. Moreover, the appetite of the person eating was not impaired by the solidification or the disappearance of the gloss even after a long time after cooking. However, the unpleasant sulfur odor peculiar to egg white peptide was felt, and it was somewhat inferior in terms of flavor as compared with the original taste of soft rice.

[Comparative Example 1]
In the soft rice of Example 3, the soft rice of Comparative Example 1 was obtained without adding the nutritional supplement food for dysphagic food of Example 1.

  The soft rice of Comparative Example 1 had a lot of water separation and could not be said to have a sense of unity suitable for people with difficulty swallowing. It also became harder over time, apparently dull and seemed dry.

[Test 1]
Tests were conducted in the same manner as in Example 3 except that the amounts and types of fats and oils and the amounts and types of peptides in the nutraceutical food supplements used as raw materials in the soft rice of Example 3 were changed as shown in Table 1. The powder blended boiled rice for those with difficulty in swallowing of Examples 1-12 was manufactured. In addition, Table 1 shows the results of comparison of the state when each soft rice is allowed to stand for 4 hours by the following evaluation method and evaluation criteria. The average molecular weights of the peptides used were as follows. Collagen peptide: 5000, egg white peptide: 750, milk peptide: 7800, wheat peptide: 7740, soybean peptide: 720

〔Evaluation method〕
After the soft rice was produced, it was put out on a flat plate and visually observed after 4 hours.

[Criteria for evaluation of unity]
○: There is a sense of unity, suitable for those who have difficulty swallowing.
X: Water is separated or oil is floating.

[Evaluation criteria for solidification]
(Double-circle): The state immediately after manufacture is hold | maintained.
○: Slightly sticky, but almost retained the state immediately after production.
X: It has become hard.

[Evaluation criteria for gloss]
(Double-circle): It has the gloss which seems to be conspicuous, and the state immediately after manufacture is maintained.
○: It is glossy and maintains the state immediately after production.
(Triangle | delta): Although it is not glossy, it does not seem to deteriorate.
X: Obviously dull, looks dry and feels degraded.

From the results shown in Table 2, soft rice (Test Examples 1 to 6) containing a collagen peptide and / or egg white peptide and a dietary supplement for dysphagia containing 25% or more of powdered oil and fat is used by people with dysphagia. It turns out that it had a suitable unity feeling, and further solidification and disappearance of gloss were suppressed over time. In particular, the boiled rice (Test Examples 3 and 4) in which the collagen peptide and the egg white peptide were blended was remarkably superior in terms of unity, state and gloss. Note that in軟飯Test Examples 1 to 12, hardness immediately after production was within both of 1000~5000N / m ^2.

[Example 5] Potato salad containing nutritional supplement food for dysphagic food According to the following blending ratio, a potato salad containing nutritional food for dysphagia was prepared. That is, the potato salad of Example 5 was obtained by mixing the nutritional supplement food for dysphagia food of Example 2 with the commercially available potato salad. In addition, it was 31000 N / m < ² > when the hardness of the potato salad of Example 6 was measured with the creep meter (made by Yamaden Corporation, RE-3305) immediately after manufacture.

5% of edible nutritional supplement food for persons with difficulty swallowing in Example 2
Potato salad 95%
Total 100%

  The potato salad of Example 5 kept the good flavor of potato salad as before, and the physical properties had a feeling of unity suitable for those who had difficulty swallowing. Moreover, the appetite of the person eating was not impaired by the solidification or the disappearance of the gloss even after a long time after cooking.

Claims (4)

A collagen peptide and / or egg white peptide, see contains 25 mass% or more powdered fat for the entire dysphagia's diet nutritional powdered food additives,
The total content of the collagen peptide and / or egg white peptide is 30 to 75% by mass,
Nutritional supplementary powder food for food addition for those who have difficulty swallowing. The nutritional supplementary powder food for adding food for persons with difficulty in swallowing according to claim 1, wherein the amount of hydrogen sulfide in the egg white peptide is 2 ppm or less. Powdered fats and oils are derived from rapeseed oil, The nutritional supplement powder food for a swallowing difficulty food addition of Claim 1 or 2 . 4. A swallowing difficult meal having an overall hardness of 500 to 500,000 N / m ² , the swallowing characterized in that the nutritional supplement powder food for adding a swallowing difficult food according to any one of claims 1 to 3 is blended. Difficult meals.