Thickening composition and production method

Abstract

To provide a thickening composition with high nutritional values.SOLUTION: A thickening composition is added to foods and beverages to facilitate the deglutition of the foods and beverages. The thickening composition contains 1 mass% or more and 99 mass% or less of gelatin crosslinked with a protein crosslinking enzyme.SELECTED DRAWING: Figure 2

Description

[Technical field]

[0001] The present invention relates to the technology of thickening compositions for use by people with dysphagia. [Background technology]

[0002] The number of deaths from pneumonia has been increasing due to the remarkable progress of aging in recent years. Previous research has revealed that 70% of pneumonia patients are elderly people aged 75 years or older, and more than 70% of pneumonia cases among elderly people are aspiration pneumonia. Aspiration pneumonia is pneumonia that develops when bacteria are mistakenly introduced into the trachea along with saliva, food, or gastric juices due to swallowing dysfunction. The increase in aspiration pneumonia is due to an increase in diseases and conditions that induce aspiration pneumonia. In particular, the increase in elderly people with reduced muscle strength, neurological diseases such as cerebral infarction sequelae and Parkinson's disease, and bedridden people is believed to be the cause of the increase in aspiration pneumonia. According to the disease trend forecasting system developed by the Tokyo Metropolitan Public Health Research Center, if the current situation continues, the number of deaths from aspiration pneumonia is predicted to increase to about 77,000 men and 52,000 women by 2030. Therefore, prevention of aspiration pneumonia is strongly desired. In order to prevent aspiration, thickening compositions have been proposed that can be mixed with food and drink to adjust the viscosity of the food and drink to make it easier to swallow.

[0003] For example, Patent Document 1 discloses a thickening composition containing indigestible polysaccharides (dextrin and xanthan gum) as main components. However, indigestible polysaccharides are difficult to digest and difficult to use as an energy source. The thickening composition is added to food and drink and used, which increases the volume. Therefore, in the technology of Patent Document 1, by mixing the thickening composition with food and drink, the energy (calories) per the same amount may be reduced compared to the food and drink before mixing with the thickening composition. If one tries to secure the same amount of energy as the food and drink before mixing with the thickening composition, a larger dietary intake is required. However, it is not easy for people with dysphagia, such as the elderly and those requiring care, whose dietary intake has decreased to begin with, to increase their dietary intake. This poses a problem that the use of the thickening composition makes it difficult for people with dysphagia to ingest the necessary energy in their meals.

[0004] Therefore, a composition for improving the swallowability of high-calorie foods has been proposed in Patent Document 2. Specifically, the calorie content is increased by adding edible oils and fats. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2023-038291 A [Patent Document 2] Patent No. 6598172 Summary of the Invention [Problem to be solved by the invention]

[0006] However, although the technology of Patent Document 2 can increase the calorie content, it is difficult to provide nutrition for various elements that constitute the human body, such as muscles, organs, skin, and hormones. In other words, the technology of Patent Document 2 has the risk of causing malnutrition in users by using a thickening composition. Looking at the relationship between aspiration pneumonia and malnutrition, there is a vicious cycle in which excessive caution against "choking" due to aspiration leads to a decrease in food intake, which leads to malnutrition, and further malnutrition leads to sarcopenia (decrease in muscle mass), which weakens the muscles related to eating and swallowing functions, leading to aspiration pneumonia. To prevent aspiration pneumonia, it is necessary to take in sufficient nutrition. In consideration of the above circumstances, the present invention aims to provide a thickening composition with high nutritional value. [Means for solving the problem]

[0007] [1] A thickening composition that is added to a food or beverage to make the food or beverage easier to swallow, the thickening composition comprising 1% by mass or more and 99% by mass or less of gelatin cross-linked by a protein cross-linking enzyme.

[0008] [2] A thickening composition according to [1], which is a dry body and contains 50% by mass or more and 99% by mass or less of the crosslinked gelatin.

[0009] [3] The thickening composition according to [1], which is in a sol-gel state and contains 1% by mass or more and 60% by mass or less of the crosslinked gelatin.

[0010] [4] The thickening composition according to any one of [1] to [3], wherein the protein cross-linking enzyme is transglutaminase.

[0011] [5] When the aqueous solution is 0.1% by mass or more but less than 4.0% by mass, it is heated at 45°C at a shear rate of 100 s -1 The viscosity at 45°C and a shear rate of 10 s -1 A thickening composition according to any one of [1] to [4], wherein the value of the viscosity divided by the viscosity at is 0.1 or more and 0.9 or less.

[0012] [6] The viscosity of the aqueous solution is 45°C and a shear rate of 50 s -1In the case where the viscosity is 100 mPa·s or more and 400 mPa·s or less, the thickening composition of [5] is used.

[0013] [7] A method for producing a thickening composition to be added to a food or beverage to make the food or beverage easier to swallow, the method comprising a cross-linking step of adding a protein cross-linking enzyme to a gelatin solution having a gelatin concentration of 1% by mass or more and 60% by mass or less, and then reacting the gelatin with the protein cross-linking enzyme.

[0014] [8] In the crosslinking step, 1×10 -5 and adding the protein cross-linking enzyme to the gelatin solution so that the gelatin solution contains from 1 to 30 units.

[0015] [9] The method according to [7] or [8], wherein the gelatin solution has a gelatin concentration of 10% by mass or more and 60% by mass or less, and the crosslinking step is carried out while diluting with a diluent.

[0016]

[10] Any of the manufacturing methods [7] to [9], wherein the gelatin solution has a gelatin concentration of 1% by mass or more and less than 10% by mass, and the crosslinking step terminates the reaction when the reaction system reaches a desired viscosity.

[0017]

[11] The method according to

[10] , further comprising a drying step of drying the gelatin cross-linked by the protein cross-linking enzyme. Effect of the Invention

[0018] According to the thickening composition of the present invention, since the main component is cross-linked gelatin (protein source), it is possible to increase the nutritional value. That is, it is possible to prevent aspiration (aspiration pneumonia) and malnutrition at the same time. According to the production method of the present invention, it is possible to produce a thickening composition with high nutritional value. [Brief description of the drawings]

[0019] [Figure 1]1 is a graph showing the change over time in complex viscosity of gelatin solutions reacted with transglutaminase for Examples 1-1 and 1-2. [Diagram 2] 1 is a graph showing the protein content per 100 g of the thickening compositions of Example 1-1 and Comparative Examples 1-5. [Diagram 3] 1 is a graph showing the change in viscosity due to digestion for the thickening compositions of Example 1-1 and Comparative Example 5. [Figure 4] 1 is a graph showing the relationship between shear rate and viscosity for the thickening composition of Example 1-1. [Diagram 5] 1 is a graph showing the relationship between temperature and complex viscosity for the thickening compositions of Examples 1-1 and 1-2 to 1-6. [Figure 6] 1 is a graph showing the relationship between temperature and complex viscosity for the thickening compositions of Examples 1-2, 7, and 8. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0020] The thickening composition according to the present invention is a composition used to prevent aspiration. Specifically, the thickening composition is added to food and drink to adjust the viscosity, thereby facilitating swallowing (i.e., preventing aspiration).

[0021] Here, conventional thickening compositions were compositions mainly composed of indigestible polysaccharides (e.g., Patent Document 1) or compositions to which edible oils and fats were added (e.g., Patent Document 2). However, conventional thickening compositions have low nutritional value, and it is difficult to supply sufficient nutrition to the user who ingests them. For elderly people and people requiring care whose food intake has decreased, it is very important to give the thickening agent itself nutritional value. For elderly people and people requiring care who are prone to sarcopenia, it is particularly necessary to ingest sufficient protein, which is the nutrition of various elements that constitute the human body. Therefore, the inventors of the present invention have invented a thickening composition that is derived from protein and can be digested and absorbed.

[0022] An example of a protein that can be ingested on a daily basis is gelatin. Gelatin is a thermally denatured product of collagen, the protein most abundant in vertebrates, and is widely used in various foods because it is tasteless and odorless. However, it has a characteristic that its viscosity drops significantly when it is heated to the temperature inside the mouth. Therefore, a thickening composition that uses gelatin as a main component to facilitate swallowing has not yet been developed. In response to this situation, the inventors of the present invention have found that gelatin having a cross-linked structure (hereinafter referred to as "cross-linked gelatin") can be used as a thickening composition. The thickening composition according to the present invention will be described in detail below.

[0023] The thickening composition according to the present invention is mainly composed of crosslinked gelatin. Specifically, the crosslinked gelatin is gelatin in which at least one of intramolecular and intermolecular crosslinking is performed by a protein crosslinking enzyme described later. The gelatin used as the raw material for the crosslinked gelatin is not particularly limited as long as it is gelatin that can be generally used in food, and gelatin derived from animals such as cows and pigs or fish such as sharks and cods can be used.

[0024] The thickening composition of the present invention contains from 1% by mass to 99% by mass of crosslinked gelatin.

[0025] The thickening composition may be added directly to food or drink, or may be added to water to dilute it and then added to food or drink. When the thickening composition is used as a food for adjusting the thickness permitted by the Consumer Affairs Agency, it is used at a concentration of, for example, 0.1% by mass or more and less than 4.0% by mass in the actual situation of use.

[0026] The thickening composition of the present invention includes both sol-gel and dry compositions. Hereinafter, the sol-gel thickening composition will be referred to as a "sol-gel composition" and the dry thickening composition will be referred to as a "dry composition". The sol-gel composition and the dry composition will be described in detail.

[0027] [Sol-gel composition] The sol-gel composition contains cross-linked gelatin and water. The sol-gel composition is in an intermediate state between sol and gel. The sol is in a state in which cross-linked gelatin (colloidal particles) is dispersed in water and has fluidity. On the other hand, the gel is in a state in which cross-linked gelatin (colloidal particles) has a network structure, water is trapped in the network structure, and there is no fluidity.

[0028] The content of crosslinked gelatin in the sol-gel composition is, for example, 1% by mass to 60% by mass, preferably 3% by mass to 50% by mass, more preferably 5% by mass to 40% by mass, and even more preferably 10% by mass to 30% by mass. By having the content of crosslinked gelatin in the sol-gel composition within the above range, it is possible to ensure a sufficient protein amount while achieving a viscosity suitable for swallowing when added to food or drink.

[0029] The water content in the sol-gel composition is, for example, 40% by mass or more and 99% by mass or less, preferably 60% by mass or more and 95% by mass or less, and more preferably 70% by mass or more and 90% by mass or less. When the water content in the sol-gel composition is within the above range, it can have a viscosity suitable for swallowing when added to food or drink.

[0030] The content of crosslinked gelatin in the sol-gel composition can be estimated by, for example, using the Kjeldahl method as a protein quantification test, quantifying nitrogen, and calculating the protein amount using a nitrogen-protein conversion factor. The content of water in the sol-gel composition can be measured, for example, by a vacuum drying method or a Karl Fischer method.

[0031] The amount of protein in 100 g of the sol-gel composition is, for example, 1 g or more, and preferably 10 g or more, with no particular upper limit.

[0032] [Dry composition] The moisture content of the dry composition is 20% by mass or less, preferably 15% by mass or less, and more preferably 10% by mass or less. The lower limit of the moisture content of the dry composition is not particularly limited, but is, for example, 5% by mass or more. The dry composition is typically assumed to be in a powder form. The average particle size of the powdered dry composition is, for example, 20 μm or more and 2000 μm or less. The average particle size is, for example, the average diameter on a volume basis measured based on a laser diffraction scattering method. However, the dry composition does not have to be in a powder form.

[0033] The content of crosslinked gelatin in the dry composition is, for example, 50% by mass to 99% by mass, preferably 70% by mass to 95% by mass, and more preferably 80% by mass to 90% by mass. By having the content of crosslinked gelatin in the dry composition within the above range, it is possible to ensure a sufficient protein content and to achieve a viscosity suitable for swallowing when added to food or drink.

[0034] The content of crosslinked gelatin in the dry composition can be estimated, for example, by using the Kjeldahl method as a protein quantification test, quantifying nitrogen, and calculating the protein amount using a nitrogen-protein conversion factor. The water content in the dry composition can be measured, for example, by a vacuum drying method or a Karl Fischer method.

[0035] The protein amount in 100 g of the dry composition is, for example, 70 g or more, and preferably 80 g or more, with no particular upper limit.

[0036] In the above explanation, the thickening composition is exemplified as being in a sol-gel state and a dried form. However, the thickening composition of the present invention is not limited to being in a sol-gel state and a dried form as long as it can be added to food and beverages and the effects of the present invention are not impaired.

[0037] Hereinafter, the characteristics of the thickening composition will be mentioned regardless of the embodiment. When the thickening composition is made into an aqueous solution of 0.1% by mass or more and less than 4.0% by mass, the thickening composition has a shear rate of 100 s at 45° C. -1The viscosity at 45°C and a shear rate of 10 s -1 Divided by the viscosity at shear rate 100 s -1 Viscosity / shear rate at 10s -1 The viscosity at] is, for example, 0.1 or more and 0.9 or less, and preferably 0.4 or more and 0.6 or less.

[0038] [shear rate 100s -1 Viscosity / shear rate at 10s -1 When the viscosity at a shear rate of 100 s is within the above range, it can be said that the composition exhibits shear-thinning properties suitable for swallowing. Shear-thinning properties refer to the property in which the viscosity decreases with increasing shear rate. Note that when the thickening composition is made into a 1.5% by mass aqueous solution, the viscosity at a shear rate of 100 s is -1 Viscosity / shear rate at 10s -1 From the viewpoint of shear thinning properties, it is more preferable that the viscosity at the time of application is within the above range.

[0039] The viscosity of an aqueous solution in which the concentration of the thickening composition is 0.1% by mass or more and less than 4.0% by mass is 45°C at a shear rate of 50 s -1 In the case of , for example, it is 100 mPa s or more and 400 mPa s or less. If the viscosity of the aqueous solution is within the above range, it will meet the standards set by the Consumer Affairs Agency for approval to be labeled as a food for thickening. -1 is the value considered to be the shear rate during swallowing.

[0040] The viscosity of the aqueous solution of the thickening composition can be measured using a measuring device (rotational viscometer) capable of measuring the viscosity at a desired shear rate.

[0041] The thickening composition according to the present invention may contain other components other than crosslinked gelatin, as long as the effects of the present invention are not impaired. The other components are not particularly limited as long as they are components used in food and beverages, and examples thereof include sugar, granulated sugar, salt, soy sauce, oils and fats, extracts derived from animals and plants, processed starch, thickeners (e.g., xanthan gum, guar gum pectin), minerals (e.g., iron, zinc, calcium, copper, magnesium), various amino acids, various vitamins, antioxidants, bacteriostatic agents, spices, and colorants. Furthermore, the thickening composition may contain a protein crosslinking enzyme that was not consumed in the crosslinking reaction. The content of other components in the thickening composition is, for example, 1% by mass or more and 60% by mass or less in the case of a sol-gel composition, and 50% by mass or more and 99% by mass or less in the case of a dry composition.

[0042] An example of the method for producing the thickening composition according to the present invention will now be described. The production method of the present invention includes a step of crosslinking gelatin with a protein crosslinking enzyme (hereinafter referred to as the "crosslinking step").

[0043] The protein cross-linking enzyme used to cross-link gelatin is not particularly limited as long as it is an enzyme that can be used in food, and for example, transglutaminase, lysyl oxidase (lysine oxidase), etc. can be used. When transglutaminase is used as the protein cross-linking enzyme, gelatin is cross-linked by forming an isopeptide bond between glutamine residues and lysine residues within or between molecules of gelatin. When lysyl oxidase is used as the protein cross-linking enzyme, gelatin is cross-linked by forming an aldehyde group within the lysine residue of gelatin, and the aldehyde group reacts with an amino group within gelatin. Polyphenol oxidase (tyrosinase), laccase, or peroxidase may be used as the protein cross-linking enzyme. From the viewpoint of sufficiently enhancing the function as a thickening composition that prevents aspiration, it is preferable to use transglutaminase as the protein cross-linking enzyme. The type of transglutaminase is not particularly limited, and generally commercially available ones can be used.

[0044] The crosslinking step is a step of crosslinking gelatin by reacting gelatin with a protein crosslinking enzyme. Specifically, a gelatin solution having a gelatin concentration of 1% by mass or more and 60% by mass or less is treated with, for example, 1×10 -5 The protein cross-linking enzyme is added so that the gelatin solution contains 30 units or more. By adding the protein cross-linking enzyme to the gelatin solution as described above, the gelatin can be sufficiently cross-linked. In addition, any known method can be used to measure the activity value of the protein cross-linking enzyme, for example, the method described in JP-A-2023-066140 can be used.

[0045] First, as a preparation for the cross-linking step, gelatin is dissolved in water to prepare a gelatin solution. It is preferable to add a pH adjuster to the gelatin solution so that the pH becomes optimal for the protein cross-linking enzyme. Then, the protein cross-linking enzyme is added to the gelatin solution. For example, 1×10 -5 A protein cross-linking enzyme is added to the gelatin solution so that the gelatin has between 30 and 35 units.

[0046] In the crosslinking step, a protein crosslinking enzyme is added to the gelatin solution, and then the gelatin is reacted with the protein crosslinking enzyme by heating to the optimum temperature (optimum temperature) of the protein crosslinking enzyme. For example, when transglutaminase is used as the protein crosslinking enzyme, the gelatin is heated to 45 to 60°C (preferably 50 to 55°C).

[0047] The crosslinking step is terminated before the reaction system (the mixture of the gelatin solution and the protein crosslinking enzyme) completely gels, since the viscosity increases as the crosslinking reaction proceeds.

[0048] Any known method can be used to terminate the crosslinking step. For example, the crosslinking step is terminated by inactivating the enzyme or terminating the reaction. Examples of the treatment to inactivate the enzyme include a treatment to heat the protein to a temperature outside the optimum temperature range of the protein crosslinking enzyme, and a treatment to change the pH to a temperature outside the optimum pH range of the protein crosslinking enzyme. On the other hand, examples of the treatment to terminate the reaction include a treatment to add an enzyme inhibitor. The reaction also terminates when gelatin is sufficiently crosslinked.

[0049] In the following explanation, specific examples of the production method (production methods 1 to 3) will be described in detail. However, the production method according to the present invention is not limited to the following production methods 1 to 3.

[0050] [Manufacturing method 1] In the manufacturing method 1, it is assumed that the gelatin concentration of the gelatin solution used in the crosslinking step is low (for example, not less than 1% by mass and less than 10% by mass).

[0051] Specifically, in the crosslinking step of the production method 1, in order to sufficiently crosslink the gelatin, for example, 1×10 -5 A protein cross-linking enzyme is added to the gelatin solution in an amount of from 0.2 to 12 units, preferably from 0.2 to 30 units.

[0052] In the manufacturing method 1, the reaction (crosslinking reaction) between gelatin and the protein crosslinking enzyme is terminated when the reaction system reaches a desired viscosity (hereinafter referred to as "target viscosity") in the crosslinking step. The target viscosity is, for example, based on the approval standard for thickening food by the Consumer Affairs Agency, at 45°C and a shear rate of 50 s -1 In order to homogenize the reaction system and adjust the viscosity to the target value, the concentration of the gelatin solution used in the crosslinking step is preferably from 1% by mass to 7% by mass, more preferably from 1.5% by mass to 5% by mass.

[0053] In the production method 1, the above-mentioned treatment for inactivating the protein cross-linking enzyme or treatment for terminating the reaction is used as a method for terminating the cross-linking step. For example, the cross-linking step is terminated by inactivating the protein cross-linking enzyme by heating (e.g., heating at 80 to 100°C for 10 to 15 minutes). In the production method 1, a sol-gel thickening composition (sol-gel composition) is obtained.

[0054] Here, when crosslinked gelatin is used in a thickening composition, when the thickening composition is actually used in food and drink, it may be prone to solidification when the temperature drops to room temperature (about 20° C.) In consideration of the above circumstances, Production Method 2 and Production Method 3 are examples of methods for obtaining a thickening composition that does not solidify even at room temperature.

[0055] [Manufacturing method 2] In the production method 2, the sol-gel composition obtained in the crosslinking step in the production method 1 is dried to obtain a dry composition.

[0056] Specifically, production method 2 includes a drying step after the crosslinking step in production method 1. The drying step is a step of drying crosslinked gelatin. Specifically, in the drying step, the sol-gel composition obtained in the crosslinking step of production method 1 is heated, for example, at 50 to 60°C for 12 to 36 hours to obtain a dry composition. The dry composition obtained in the drying step is prepared into a desired form (for example, a powder form, etc.).

[0057] The aqueous solution in which the thickening composition (dried body) obtained by Production Method 2 is dissolved has the advantage that it does not solidify easily even at room temperature. The reason why it does not solidify easily even at room temperature has not yet been clarified, but it is speculated that this is because as the concentration of the substrate (gelatin) increases during the drying process, some of the remaining activity of transglutaminase acts, causing a change in the properties of the cross-linked gelatin (increased intermolecular cross-linking).

[0058] [Manufacturing method 3] In the manufacturing method 3, it is assumed that the gelatin concentration of the gelatin solution used in the crosslinking step is high (for example, 10% by mass or more and 60% by mass or less).

[0059] Specifically, in the crosslinking step of Production Method 3, in order to sufficiently crosslink the gelatin, for example, 1×10 -5 At least 30 units, preferably 1×10 -5 At least 5 units, preferably 1×10 -3 Add a protein cross-linking enzyme to the gelatin solution so that the enzyme concentration is between 0.1 and 1.0 units.

[0060] The crosslinking step of the production method 3 is carried out while diluting the reaction system with a diluent. As the diluent, for example, water or an aqueous solution (e.g., phosphate buffered saline) is used, and it is preferable that the diluent does not inhibit the crosslinking reaction. The diluent may contain various additives that can be used in foods.

[0061] Dilution with a diluent is performed, for example, until the concentration of gelatin in the reaction system reaches a target concentration (hereinafter referred to as "target concentration"). The target concentration is preferably in the following order: 0.1% by mass or more and less than 20% by mass, 0.5% by mass or more and less than 15% by mass, 1.0% by mass or more and less than 6% by mass, 1.0% by mass or more and less than 4.5% by mass, 1.1% by mass or more and less than 4.0% by mass, 1.2% by mass or more and less than 3.7% by mass, 1.3% by mass or more and less than 3.0% by mass, and 1.0% by mass or more and less than 2.5% by mass.

[0062] As the cross-linking reaction progresses, the sites capable of forming cross-links between gelatin molecules are consumed, and the cross-linking reaction stops. However, when the gelatin concentration reaches the target concentration, a process for terminating the cross-linking reaction as described above may be carried out. The amount (units) of protein cross-linking enzyme added per 1 g of gelatin is appropriately changed depending on the manufacturing method employed. For example, when the reaction is carried out over a long period of time as in manufacturing method 3, the amount of enzyme added may often be smaller than that in manufacturing method 1.

[0063] A drying step of drying the sol-gel composition obtained in the crosslinking step may be included after the manufacturing method 3. In the drying step of the manufacturing method 3, the sol-gel composition obtained in the crosslinking step is heated at 50 to 60° C. for 12 to 36 hours, for example.

[0064] The thickened composition obtained by the manufacturing method 3 has the advantage that it is difficult to solidify even at room temperature. It is presumed that the reason why the thickened composition obtained by the manufacturing method 3 is difficult to solidify even at room temperature is that the substrate (gelatin) concentration is increased, which allows many intermolecular crosslinks of crosslinked gelatin to be formed. However, if the substrate is highly concentrated, the viscosity increases during the crosslinking reaction, which may cause the reaction system to become non-uniform. On the other hand, in the manufacturing method 3, it is presumed that many intermolecular crosslinks can be formed while suppressing the increase in viscosity by performing the crosslinking reaction while diluting the reaction system. From the viewpoint of making the effect of being difficult to solidify even at room temperature or lower more prominent, in the manufacturing method 3, the concentration of the gelatin solution (before dilution) is preferably 10% by mass or more and 55% by mass or less, more preferably 10% by mass or more and 50% by mass or less, even more preferably 15% by mass or more and 45% by mass or less, particularly preferably 20% by mass or more and 40% by mass or less, and most preferably 25% by mass or more and 35% by mass or less. By setting the target concentration within the above-mentioned range, the effect of preventing solidification even at temperatures below room temperature becomes more pronounced.

[0065] As can be understood from the above description, the thickening composition according to the present invention has high nutritional value because it is mainly composed of cross-linked gelatin (protein source). In other words, it can prevent both aspiration (aspiration pneumonia) and malnutrition. EXAMPLES

[0066] The present invention will be described in detail with reference to examples, but the present invention is not limited to the examples.

[0067] [Example 1-1] A thickening composition (sol-gel state) containing 3.5% by mass of cross-linked gelatin (derived from bovine bone) was obtained. Specifically, the thickening composition was produced as follows.

[0068] Gelatin New Silver (Nitta Gelatin) derived from cow bone was dissolved in phosphate buffered saline to a concentration of 3.5% by mass. Activa TG-S (Ajinomoto), a composition containing approximately 1% by mass of transglutaminase, was added to this gelatin aqueous solution to a concentration of 4 mg / mL (equivalent to 0.4 units / mL of transglutaminase). In other words, 11 units of transglutaminase were added per gram of gelatin. The gelatin was placed in a thermostatic water bath set at 50°C and crosslinked for 120 minutes while stirring with an electric stirrer at a speed of 200 rpm. It was then heated at 100°C for 15 minutes.

[0069] [Example 1-2] A thickening composition (sol-gel state) containing 3.5% by mass of cross-linked gelatin (derived from fish) was obtained. Specifically, the thickening composition was produced as follows. Fish gelatin (Nitta Gelatin) was dissolved in phosphate buffered saline to a concentration of 3.5% by mass. Activa TG-S (Ajinomoto), a composition containing approximately 1% by mass of transglutaminase, was added to this gelatin aqueous solution to a concentration of 4 mg / mL (equivalent to 0.4 units / mL of transglutaminase). In other words, 11 units of transglutaminase were added per gram of gelatin. The gelatin was placed in a thermostatic water bath set at 50°C and crosslinked for 60 minutes while stirring with an electric stirrer at a speed of 200 rpm. The gelatin was then heated at 100°C for 15 minutes.

[0070] The content of crosslinked gelatin in the thickening compositions of Examples 1-1 and 1-2 was 3.5% by mass. The content of crosslinked gelatin in the thickening compositions was set to 3.5% by mass because it was believed that almost all of the gelatin in the 3.5% by mass gelatin solution was crosslinked.

[0071] Figure 1 is a graph showing the change over time in viscosity of gelatin solutions reacted with transglutaminase for Examples 1-1 and 1-2. As shown in Figure 1, it can be seen that the viscosity increases as the reaction proceeds (crosslinking proceeds).

[0072] 2 is a graph showing the protein content per 100 g of the thickening compositions of Example 1-1 and Comparative Examples 1 to 5. Details of Comparative Examples 1 to 5 are as follows. Comparative Example 1 (starch-based): "Mousse Up" Healthy Food Co., Ltd. Comparative Example 2 (Guar Gum Type): "Thickening Ace" Nisshin Oillio Group Co., Ltd. Comparative Example 3 (Guar Gum Type): "High Tromeal" Food Care Co., Ltd. Comparative Example 4 (Xanthan Gum Type): "Tsururinko Quickly" Clinico Co., Ltd. Comparative Example 5 (Xanthan Gum Type): "Thickening Up Perfect" Nisshin Oillio Group Co., Ltd. The protein amounts in Comparative Examples 1 to 5 were in accordance with the ingredient labels. In Example 1-1, the protein amount in 100 g of gelatin was set to 89.0 g in accordance with the ingredient labels of the gelatin used.

[0073] As shown in FIG. 2, it can be seen that Example 1-1 has a very high protein content compared to Comparative Examples 1 to 5.

[0074] The viscosity change due to digestion was examined for the thickening compositions of Example 1-1 and Comparative Example 5. Specifically, a digestive enzyme secreted in the stomach (pig stomach-derived pepsin, Fujifilm Wako Pure Chemical Industries, Ltd.) was first added to the thickening composition, and the viscosity was measured after keeping it at 37°C for 30 minutes. Then, a digestive enzyme secreted in the intestine (pig pancreas-derived pancreatin, Fujifilm Wako Pure Chemical Industries, Ltd.) was further added and kept at 37°C for 30 minutes, and the viscosity was measured. The results are shown in Figure 3.

[0075] 3, it was confirmed that the viscosity of Example 1-1 was significantly reduced due to the reaction between the digestive enzymes in the stomach and the digestive enzymes in the intestine, compared to Comparative Example 5. In other words, it can be said that Example 1-1 is more easily digested and more easily absorbed as nutrients, compared to Comparative Example 5.

[0076] FIG. 4 is a graph showing the relationship between shear rate and viscosity for Example 1-1. The viscosity was measured at 45° C. For Example 1-1, -1 Viscosity (B) at a shear rate of 10 s -1 The value (B / A) obtained by dividing the viscosity (A) at the time point was 0.4. Therefore, it was confirmed that the product is fully suitable for use in thickening foods approved by the Consumer Affairs Agency. The viscosity in Figures 1 to 4 was measured using a dynamic viscoelasticity measuring device (MCR302: Anton Paar Japan).

[0077] [Example 2] The thickening composition of Example 2 was obtained by drying the thickening composition of Example 1-1. Specifically, the thickening composition of Example 1-1 was dried at 55° C. for 24 hours using a constant temperature dryer. Then, a thickening composition (dried body) was obtained in which the content of crosslinked gelatin was estimated to be 80% by mass or more and 90% by mass or less.

[0078] [Example 3] A thickening composition (sol-gel state) containing 4% by mass of cross-linked gelatin (derived from bovine bone) was obtained. Specifically, the thickening composition was produced as follows.

[0079] Gelatin New Silver (Nitta Gelatin) derived from bovine bone was dissolved in phosphate buffered saline to a concentration of 30% by mass. Activa TG-S (Ajinomoto), a composition containing approximately 1% by mass of transglutaminase, was added to this gelatin aqueous solution to a concentration of 40 μg / mL (equivalent to 0.004 units / mL of transglutaminase). That is, 1.3 × 10 -2 The transglutaminase of the unit was added. The crosslinking reaction was carried out while stirring at 200 rpm with an electric stirrer, and phosphate saline containing 40 μg / mL of Activa TG-S was added to the system at any timing during the crosslinking reaction.

[0080] When the gelatin concentration in the reaction system reached 4.0% by mass, the dilution with phosphate buffered saline was terminated.

[0081] [Example 4] The thickening composition of Example 4 is a thickening composition (sol-gel state) containing 3.5% by mass of crosslinked gelatin. It was produced in the same manner as in Example 3, except that the dilution with phosphate buffered saline was stopped when the gelatin concentration reached 3.5% by mass.

[0082] [Example 5] The thickening composition of Example 5 is a thickening composition (sol-gel state) containing 2.5% by mass of crosslinked gelatin. It was produced in the same manner as in Example 3, except that the dilution with phosphate buffered saline was stopped when the gelatin concentration reached 2.5% by mass.

[0083] [Example 6] The thickening composition of Example 6 is a thickening composition (sol-gel state) containing 1.7% by mass of crosslinked gelatin. It was produced in the same manner as in Example 3, except that the dilution with phosphate buffered saline was stopped when the gelatin concentration reached 1.7% by mass.

[0084] 5 is a graph showing the relationship between temperature and complex viscosity for the thickening compositions of Examples 1-1, 2 to 6. For Example 2, the measurement was performed on an aqueous solution that was dissolved at 50° C. while being heated to a concentration of 1.5% by mass.

[0085] As shown in FIG. 5, in all Examples 1-1, 2-6, the viscosity tends to increase as the temperature decreases, but among these, it was confirmed that Examples 2, 4-6 are less likely to increase in viscosity even when the temperature decreases to room temperature (20°C). Therefore, Examples 2, 4-6 have the advantage that they can fully maintain the function of assisting swallowing even when the temperature of the food or drink to which the thickening composition is added during a meal decreases to room temperature. Focusing on Examples 3-6 in which the crosslinking reaction was performed while diluting, among these, Examples 4-6 showed a remarkable effect that the viscosity is less likely to increase even when the temperature decreases to room temperature. In FIG. 5, the viscosity was measured using a dynamic viscoelasticity measuring device (HAAKE MARS60: Thermo Fisher Scientific).

[0086] [Example 7] A thickening composition (sol-gel state) containing 4% by mass of cross-linked gelatin (derived from fish) was obtained. Specifically, the thickening composition was produced as follows.

[0087] Fish gelatin (Nitta Gelatin) was dissolved in phosphate buffered saline to a concentration of 50% by mass. Activa TG-S (Ajinomoto), a composition containing approximately 1% by mass of transglutaminase, was added to this gelatin solution to a concentration of 40 μg / mL (equivalent to 0.004 units / mL of transglutaminase). That is, 1.3 × 10 -2 The transglutaminase of the unit was added. The crosslinking reaction was carried out while stirring at 200 rpm with an electric stirrer, and phosphate saline containing 40 μg / mL of Activa TG-S was added to the system at any timing during the crosslinking reaction. When the gelatin concentration in the reaction system reached 4.0% by mass, the dilution with phosphate buffered saline was terminated.

[0088] [Example 8] The thickening composition of Example 8 is a thickening composition (sol-gel state) containing 3.5% by mass of crosslinked gelatin. It was produced in the same manner as in Example 7, except that the dilution with phosphate buffered saline was stopped when the gelatin concentration reached 3.5% by mass.

[0089] FIG. 6 is a graph showing the relationship between temperature and complex viscosity for the thickening compositions of Examples 1-2, 7, and 8. As shown in FIG. 6, it was confirmed that, in Examples 7 and 8 (particularly Example 8), in which the crosslinking reaction was carried out while diluting, the viscosity was less likely to increase even when the temperature was lowered to room temperature (20°C) compared to Example 1-2. Therefore, Examples 7 and 8 have the advantage that the function of assisting swallowing can be sufficiently maintained even when the temperature of the food or drink to which the thickening composition is added is lowered to room temperature during a meal. In FIG. 6, the viscosity was measured using a dynamic viscoelasticity measuring device (HAAKE MARS60: Thermo Fisher Scientific).

Claims

1. A thickening composition that is added to a food or beverage to make the food or beverage easier to swallow, Contains 1% by mass or more and 99% by mass or less of gelatin crosslinked by a protein crosslinking enzyme Thickening composition.

2. It is a dry product, The crosslinked gelatin is contained in an amount of 50% by mass to 99% by mass. The thickening composition of claim 1.

3. It is in a sol-gel state, The crosslinked gelatin is contained in an amount of 1% by mass to 60% by mass. The thickening composition of claim 1.

4. The protein cross-linking enzyme is transglutaminase. The thickening composition of claim 1.

5. When the aqueous solution is 0.1% by mass or more and less than 4.0% by mass, the shear rate is 100 s at 45 °C. -1 The viscosity at 45°C and a shear rate of 10 s -1 The value obtained by dividing the viscosity by the viscosity at is 0.1 or more and 0.9 or less. The thickening composition of claim 1.

6. The viscosity of the aqueous solution is 45° C. at a shear rate of 50 s -1 In the case where the viscosity is 100 mPa·s or more and 400 mPa·s or less, The thickening composition of claim 5.

7. A method for producing a thickening composition to be added to a food or beverage to make the food or beverage easier to swallow, comprising: The method includes a crosslinking step of adding a protein crosslinking enzyme to a gelatin solution having a gelatin concentration of 1% by mass or more and 60% by mass or less, and then reacting the gelatin with the protein crosslinking enzyme. Manufacturing method.

8. In the crosslinking step, 1×10 -5 The protein cross-linking enzyme is added to the gelatin solution so that the protein cross-linking enzyme is at least 30 units but not more than 30 units. The method of claim 7.

9. The gelatin solution has a gelatin concentration of 10% by mass or more and 60% by mass or less, The crosslinking step is carried out while diluting with a diluent. The method of claim 7.

10. The gelatin solution has a gelatin concentration of 1% by mass or more and less than 10% by mass, and the crosslinking step is completed when the reaction system reaches a desired viscosity. The method of claim 7.

11. A drying step of drying the gelatin crosslinked by the protein crosslinking enzyme is included. The method of claim 10.

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