Pectin gel composition

Abstract

To provide a jelly drink for rehydration for people who have difficulty chewing and swallowing, which has properties superior to those of conventional products in terms of cohesiveness, adhesion in the oral cavity, and adhesion in the pharynx. [Solution] By incorporating 1.0 to 1.5 mass% of low-methoxyl pectin relative to the total amount of the jelly beverage and 3.2 to 4.1 mass% of free calcium ions relative to the low-methoxyl pectin, a jelly beverage can be provided that has excellent properties in both adhesiveness in the oral cavity and adhesiveness in the pharynx.

Description

[Technical Field]

[0001] The present invention relates to a jelly drink for rehydrating people who have difficulty swallowing, such as the elderly and people requiring care. [Background technology]

[0002] Elderly people and those requiring care who have difficulty swallowing have a weakened ability to chew and swallow food, and when they eat, they are at high risk of developing pneumonia or other conditions caused by food entering the lungs, a condition known as "aspiration."

[0003] Foods that are difficult to swallow include foods that tend to "break apart," such as water and rice crackers, and sticky foods such as freshly pounded rice cakes (Kumagaya et al., 2011). The former can accidentally enter the respiratory tract and cause choking, while the latter can cause food to get stuck in the throat. Conversely, foods that are easy to swallow (suitable for nursing care foods) include foods that "easily come together (easily form a bolus)" in the mouth and are "not sticky." "Ease of coming together" is also called "cohesiveness," and "ease of stickiness" is also called "adhesiveness." In this specification, "ease of coming together," "cohesiveness," and "cohesiveness" are used synonymously.

[0004] Swallowing refers to the series of actions that occur from recognizing food to sending it through the mouth into the stomach. This series of actions can be divided into five stages, known as the "five stages of swallowing." These stages are: (1) the preparatory stage, in which food is visually recognized; (2) the preparatory stage, in which the food is placed in the mouth and chewed; (3) the oral stage, in which the tongue and cheeks are used to move food from the back of the mouth to the throat; (4) the pharyngeal stage, in which food is sent to the esophagus under control of the swallowing center in the brain; and (5) the esophageal stage, in which food is sent to the stomach (Yamamura et al., 2013).

[0005] Therefore, "adhesion" is further broadly classified into "adhesion in the oral cavity" and "adhesion in the pharynx." In this specification, "adhesion in the oral cavity" may be simply referred to as "residual feeling." Furthermore, "adhesion in the pharynx" may be simply referred to as "coating feeling."

[0006] In light of the above, active efforts are being made to develop nursing care foods that are less likely to cause aspiration in elderly people and others. Kewpie Corporation's "JANEF Gentle Hydration Jelly Drink" series is available as a jelly drink for rehydrating elderly people, those requiring care, and others with dysphagia. This product contains 79.4–84.1 g of water per 100 g, 2.0–2.1 g of oligosaccharides, and 4.2–4.8 g of dietary fiber. Designed to prevent water separation for safety reasons, especially for those with weak swallowing abilities, this product exhibits minimal syneresis and excellent cohesiveness in the mouth and upon swallowing. Furthermore, the apple flavor contains apple, the peach flavor contains peach, and the grape flavor contains grape, providing not only hydration but also various nutrients and a pleasing taste. However, these products have issues with "oral adhesion" (a feeling of remaining in the mouth and sticking to the mouth after swallowing).

[0007] Similarly, Foodcare Co., Ltd.'s "Neo High Tromeal (registered trademark) III" is a thickening food that can be used in small amounts to thoroughly thicken a variety of foods and beverages, including high-protein foods (such as milk and liquid diets), acidic foods (such as 100% fruit juice), and sports drinks. Its properties include low stickiness and excellent cohesiveness, and it is said to maintain the odor and flavor of the food it thickens. The product's main ingredients are dextrin and thickening polysaccharides. The recommended thickness is approximately 0.5–2 g per 100 mL of beverage, with the amount adjusted as needed. When 1 g of "Neo High Tromeal III" was used per 100 mL of water to achieve a "medium thickness," there was an issue with its high "adhesion in the mouth."

[0008] Additionally, Nutri Co., Ltd.'s "Easy Swallowing Jelly" series contains 142-143g of water per 150g serving, with 1.0g-6.4g of oligosaccharides and 0.9g-4.2g of dietary fiber. It is said to be suitable for bedside hydration and for people who have difficulty swallowing fluids. This product is particularly "less sticky in the mouth" and provides a refreshing drinking experience. However, in terms of cohesion, this product falls short of the "Janef Gentle Hydration Jelly Drink" series and "Neo High Tromeal III."

[0009] On the other hand, Japanese Patent No. 6453547 describes a "hydration jelly beverage for people with difficulty chewing and swallowing, which contains low-methoxyl pectin with an esterification degree of 25 to 38, has a calcium ion content of 0.9 to 1.2% by mass, and has a free calcium ion content of 2.8 to 3.1% by mass relative to the low-methoxyl pectin, and is characterized by uniform re-aggregation throughout even when crushed and no syneresis." Although beverages produced using this technology are excellent in that they have little syneresis, no beverages have been obtained that meet all the criteria for cohesiveness, residual feeling, and filmy feeling.

[0010] In the process of investigating the viscoelasticity of compositions using various gelling agents such as agar, gelatin, carrageenan, and pectin, the present inventors accidentally discovered that a composition (corresponding to Formulation Example 19 of the present application) containing a high concentration of pectin (1.5% by mass) and free calcium (4.0% by mass), which is unheard of in conventional jelly drinks for rehydration of individuals with difficulty chewing and swallowing, had a curvature b of -0.21 and a loss tangent tanδ of 0.16, indicating "properties intermediate between a sol and a gel," and had properties suitable for a jelly drink for rehydration of individuals with difficulty chewing and swallowing. Therefore, the present inventors systematically tested the viscoelasticity and sensory properties of compositions containing high concentrations of pectin and free calcium, and completed the present invention. [Prior art documents] [Patent documents]

[0011] [Patent Document 1] Patent No. 6453547 [Non-patent literature]

[0012] [Non-Patent Document 1] Jin Kumagai, Atsuko Hasegawa, Akiko Tashiro, Hitomi Kumagai, Physical properties of nursing care food to prevent swallowing by elderly people, Chemistry and Biology, 2011, Vol. 49, No. 9, pp. 610-619 [Non-patent document 2] Kensuke Yamamura, Fundamentals of Eating and Swallowing, Chemistry and Biology, 2013, Vol. 51, No. 5, pp. 302-309 Summary of the Invention [Problem to be solved by the invention]

[0013] The problem to be solved by the present invention is to provide a jelly drink for rehydration of people who have difficulty chewing and swallowing, which has properties superior to those of conventional products in terms of cohesiveness, adhesiveness in the oral cavity, and adhesiveness in the pharynx. [Means for solving the problem]

[0014] The present invention is a jelly drink for rehydration of people who have difficulty chewing and swallowing, and its most important feature is that it has excellent properties in all aspects: cohesiveness, adhesiveness in the oral cavity, and adhesiveness in the pharynx.

[0015] The present invention has the following configuration. [Aspect 1] A jelly drink for rehydration intended for people with difficulty chewing and swallowing, which contains low-methoxyl pectin with an esterification degree of 25 to 38 and free calcium ions, the low-methoxyl pectin content being 1.0 to 1.5% by mass and the free calcium ion content being 3.2 to 4.1% by mass relative to the low-methoxyl pectin. [Aspect 2] A jelly drink for rehydration for people who have difficulty chewing and swallowing according to Aspect 1, wherein the content of low-methoxyl pectin is 1.0 to 1.2% by mass and the content of free calcium ions is 3.6 to 3.8% by mass relative to the low-methoxyl pectin. [Aspect 3] 3. A jelly drink for rehydration for people who have difficulty chewing and swallowing according to aspect 1 or 2, wherein the low-methoxyl pectin content is less than 1.2% by mass. [Aspect 4] 5. A jelly drink for rehydration for people with difficulty chewing and swallowing according to any one of Aspects 1 to 4, wherein the curvature b in viscoelasticity measurement is −0.26 to −0.18 and the loss tangent tanδ is 0.1 to 0.25. [Effects of the Invention]

[0016] The jelly drink for rehydrating people who have difficulty chewing and swallowing of the present invention contains 1.0 to 1.5 mass% low-methoxyl pectin and 3.2 to 4.1 mass% free calcium ions relative to the low-methoxyl pectin, based on the total amount of the jelly drink. This gives the drink excellent properties in all respects, including cohesiveness, adhesion in the oral cavity, and adhesion in the pharynx, which were not possible with conventional jellies or thickening agents for people who have difficulty chewing and swallowing, making the drink very easy to swallow for people who have difficulty chewing and swallowing. [Brief explanation of the drawings]

[0017] [Figure 1] 1 shows the relationship between the curvature b and the loss tangent tan δ for the pectin gel compositions of Formulation Examples 1 to 20 obtained in Test Example 1. The numbers in the figure refer to the numbers of the Formulation Examples. DETAILED DESCRIPTION OF THE INVENTION

[0018] [Definition]

[0019] "Pectin": As used herein, "pectin" refers to a group of polysaccharides consisting of polygalacturonic acid, in which D-galacturonic acid residues are linked by α-1,4-linkages, with some of the carboxyl groups methyl-esterified to various degrees. The degree of methyl-esterification varies depending on the pectin's origin, with many having 50% of the carboxyl groups esterified. Some pectins have a small number of acetyl groups in addition to C6 in the sugar residues. Pectin is more or less ubiquitous between cells in higher plants. Pectin-derived gels are used in confectionery, jams, and culture media as a substitute for agar and gelatin, in medicines, for paper sizing, and as a clarifying agent for beverages.

[0020] "Low-methoxyl pectin": Pectin is primarily composed of galacturonic acid and methylated galacturonic acid, and the proportion of methylated galacturonic acid is expressed as the degree of esterification. Pectin with a methylated galacturonic acid content of 50% or more is called high-methoxyl pectin, while pectin with a methylated galacturonic acid content of less than 50% is called low-methoxyl pectin. Low-methoxyl pectin does not gel by itself, but does gel upon reaction with calcium. Generally, the lower the degree of esterification of low-methoxyl pectin, the higher its reactivity with calcium. In the pectin gel composition constituting the jelly drink of the present invention (hereinafter sometimes simply referred to as "pectin gel composition"), the degree of esterification of low-methoxyl pectin is 1 to less than 50%, preferably 25 to 38%, and more preferably 31 to 38%. If the degree of esterification of low-methoxyl pectin is lower than the above range, the resulting jelly resembles agar and is unable to re-aggregate into a uniform state after disintegration. The origin of the low-methoxyl pectin may be any, such as apple or citrus, and the degree of amidation may also be any.

[0021] The content of low-methoxyl pectin in the pectin gel composition is 1.0 to 1.5% by mass relative to the total amount of the pectin gel composition. If the content of low-methoxyl pectin exceeds 1.5% by mass relative to the total amount of the pectin gel composition, the viscosity of the gel becomes too high, making it difficult to handle. Therefore, the content of low-methoxyl pectin in the pectin gel composition is preferably 1.0 to 1.4% by mass, more preferably 1.0 to 1.3% by mass, relative to the total amount of the pectin gel composition. Furthermore, if the content of low-methoxyl pectin exceeds 1.2% by mass relative to the total amount of the pectin gel composition, the viscosity of the gel becomes too high, making it time-consuming to fill the gel into storage containers such as retort pouches, making it unsuitable for commercial-scale production. Therefore, the content of low-methoxyl pectin in the pectin gel composition is more preferably 1.0 to 1.2% by mass, even more preferably 1.0% by mass or more but less than 1.2% by mass, e.g., 1.01 to 1.19% by mass, relative to the total amount of the pectin gel composition.

[0022] "pH": In order to maintain the shelf life of pectin, the pH of the pectin gel composition is preferably in the range of 2.5 to 6.5, more preferably 3.0 to 6.0, and even more preferably 3.5 to 5.5, for example, 3.7 to 4.8, or 3.7 to 4.1.

[0023] "Calcium salt": In the pectin gel composition, any calcium salt that can be used in foods and beverages can be used. Examples include calcium lactate, calcium chloride, and calcium citrate. Instead of calcium salts, substances that release divalent metal ions can also be used. Examples include magnesium sulfate.

[0024] In the pectin gel composition, the content of free calcium ions relative to low-methoxyl pectin is 3.2 to 4.1% by mass, more preferably 3.3 to 4.0% by mass, 3.4 to 4.0% by mass, even more preferably 3.5 to 4.0% by mass, 3.5 to 3.9% by mass, and even more preferably 3.6 to 3.8% by mass.

[0025] <Other ingredients> The pectin gel composition may contain other ingredients in addition to the above-mentioned ingredients, such as thickening polysaccharides, phosphates, citrates, chelating agents, acidulants, flavorings, coloring agents, fruit juices, plant extracts, functional ingredients, etc. Examples of thickening polysaccharides used in the pectin gel composition include xanthan gum, guar gum, tamarind gum, tara gum, and locust bean gum. To dissolve pectin in the presence of calcium salt and form a uniform jelly, it is preferable to add phosphate and / or citrate, which have a buffering effect, in an amount of 0.01 to 5.0% by mass, preferably 0.1 to 4.0% by mass, based on the total mass of the pectin gel composition.

[0026] "Sol": In this specification, "sol" refers to a fluid colloidal dispersion system with a liquid as the dispersion medium (continuous phase). A system with a solid dispersed phase is called a suspension, and a liquid dispersed phase is called an emulsion. In a narrow sense, sol refers to a fluid dispersion system with a solid as the dispersed phase and a liquid as the dispersion medium, but emulsions and suspensions are also sometimes called sols.

[0027] "Gel": Like sol, gel is a colloidal dispersion system in which the dispersed phase is solid and the dispersion medium is liquid, but unlike sol, it does not flow under its own weight and maintains its shape. However, both sol and gel are in an intermediate state between a simple fluid like water or oil (Newtonian fluid) and a completely elastic body (a solid that obeys Hooke's law), and the boundary between them is not necessarily clear. There are various types of gel, from those that are very close to sols to those that are very close to solids.

[0028] "Loss tangent": In dynamic viscoelasticity measurements, if the real part of the complex modulus is G' and the imaginary part is G", then tanδ = G" / G' is called the loss tangent. If tanδ is small, the viscoelasticity is solid-like, and if it is large, it is liquid-like.

[0029] In dynamic viscoelasticity measurement, the pectin gel composition has a curvature b of −0.26 to −0.18 and a loss tangent tanδ of 0.1 to 0.25, preferably a curvature b of −0.26 to −0.22 and a loss tangent tanδ of 0.15 to 0.25. [Example]

[0030] The present invention will be described in more detail below with reference to examples of the present invention, but the present invention is not limited to these examples.

[0031] (Test Example 1: Measurement of dynamic viscoelasticity of pectin gel composition) [Sample preparation] 1. Formulation of pectin gel compositions of Formulation Examples 1 to 20 The formulation proportions for each formulation, based on a total mass of 100%, were free calcium ions and low-methoxyl pectin (Unitec Foods Co., Ltd., esterification degree 31-38) in the proportions shown in Table 1, 0.27% by mass of citric acid (Iwata Chemical Co., Ltd., product name: Citric Acid (Anhydrous) Preparation Citric Acid CI), 0.12% by mass of sodium citrate (Shizuoka Salt Co., Ltd., product name: Purified Sodium Citrate), 0.04% by mass of potassium chloride (Ako Kasei Co., Ltd., product name: Super Potassium), 9.4% by mass of liquid sugar (Nihon Shokuhin Kako Co., Ltd., product name: Fuji Fract), 0.06% by mass of table salt (Naruto Salt Co., Ltd., product name: Table Salt), and the balance: water. The proportion of free calcium ions is the proportion relative to low-methoxyl pectin and was calculated from the amount of calcium lactate (Fuso Chemical Co., Ltd., product name: Calcium Lactate) added.

[0032] 2. Method for producing pectin gel composition According to the following procedure, pectin gel compositions of Formulation Examples 1 to 20 were produced and used as samples.

[0033] <Method of producing pectin gel composition> (1) 250g of hot water (approximately 90°C) was placed in a 500mL beaker. (2) The 500 mL beaker from (1) was placed in a Three-One Motor (Tokyo Rikakikai Co., Ltd., model number: ZZ-1000), and low-methoxyl pectin, potassium chloride, and salt were added while stirring at approximately 1000 rpm, followed by stirring for 5 minutes. (3) Citric acid and sodium citrate dissolved in 10 g of hot water were added to (2) and stirred for 1 minute. (4) 20 g of calcium lactate dissolved in hot water was added and stirred for 1 minute. (5) Liquid sugar was added to (4) and stirred for 1 minute. (6) The weight was adjusted to 300 g with hot water (about 90°C) and stirred. (7) (6) was filled into a container, and the container was sterilized by boiling in hot water at 90°C for 30 minutes, and then cooled to 10°C with cooling water.

[0034] [Evaluation method] 1. Measurement of physical properties using a dynamic viscoelasticity measuring device Using a viscoelasticity measuring device (Anton Paar, product name: MCR302), the storage modulus G' and loss modulus G" of the pectin gel compositions of Formulation Examples 1 to 20 were measured under the following test conditions, and the loss tangent tanδ, which is the ratio (G" / G') of the storage modulus (G') to the loss modulus (G"), was calculated. <Test conditions> Jig: PP50 Temperature control cell: P-PTD200 / 62 ·Temperature: 20℃ Measurement position: 1mm gap Interval 1: Shear rate 1000 [1 / s], 1 minute Interval 2: Distortion 1%, Frequency 1Hz, 5 minutes

[0035] 2. Regression equation A graph was created for the pectin gel compositions of Formulation Examples 1 to 20, with the X axis representing time [s] and the Y axis representing loss tangent tanδ, and the following regression equation was obtained: b represents the curvature of the graph (magnitude of the curve), and b<0.

number

[0036] 3. Relationship between curvature b and loss tangent tanδ For the pectin gel compositions of Formulation Examples 1 to 20, the X value was plotted as the curvature b, and the Y value was plotted as the loss tangent tan δ after 300 seconds, to create a graph (see FIG. 1).

[0037] Table 1 shows the values ​​of the curvature b and the loss tangent tanδ after 300 seconds for the pectin gel compositions of Formulation Examples 1 to 20. In the table, "Free calcium [mass %]" refers to the content of free calcium ions relative to low-methoxyl pectin.

[0038] [Table 1]

[0039] [result] As shown in Figure 1 and Table 1, the pectin gel compositions of Formulation Examples 2, 3, 5 to 16, and 18 to 20 had curvatures b in the range of -0.3 to -0.18 and loss tangents tanδ in the range of 0.1 to 0.3, and pectin gel compositions were obtained that appear to have properties intermediate between those of a sol and a gel.

[0040] (Test Example 2: Evaluation test of cohesiveness and adhesiveness of pectin gel composition) [sample] 1. Pectin gel compositions of Formulation Examples 1 to 20 The pectin gel compositions of Formulation Examples 1 to 20, which were prepared in the same manner as in Test Example 1, were used as samples. 2. Commercially available standard products In evaluating the cohesiveness and adhesiveness of the pectin gel composition, a commercially available product was used as the standard. For the evaluation criteria of "cohesiveness (aggregability)", Kewpie Corporation's "JANEF Gentle Hydration Jelly Drink" was used, which has excellent cohesiveness. For the evaluation criteria of "adhesion in the oral cavity (residual feeling)", "Raku-Raku Gokkun Jelly" by Nutri Co., Ltd., which has excellent adhesion in the oral cavity, was used. For the evaluation standard of "adhesion in the pharynx (coating sensation)," Foodcare Co., Ltd.'s "Neo High Tromeal III (Three)," which has excellent adhesion in the pharynx, was used. To achieve a "medium viscosity," 1 g of "Neo High Tromeal III (Three)" was added to 100 mL of water, and the mixture was stirred to prepare the sample.

[0041] [Evaluation method] 1. Sensory evaluation Ten trained panelists with sensory discrimination abilities ate each formulation example or the commercially available standard product, performed the actions listed below in the order of A to B, and then evaluated "cohesiveness (cohesion)," "adhesion in the oral cavity (residual feeling)," and "adhesion in the pharynx (coating feeling)" using the evaluation criteria listed below. Action A: Squeeze gently and slowly between the tongue and palate three times (for 3 seconds). Action B: A bolus of food was formed in the mouth and swallowed (imagine swallowing the entire amount in one go). For each property, the weakest property was given a rating of 1 point, and the strongest property was given a rating of 7 points. Details of the evaluation criteria are shown in Table 2. The average of the evaluation scores obtained by the 10 panelists was used as the score.

[0042] [Table 2]

[0043] 2. Comparison with commercially available standard products The scores obtained from the sensory test were compared with the scores of commercially available standard products for each evaluation item. The reference points for "cohesiveness (cohesion)" were the value of "JANEF Stomach-friendly Hydration Jelly Drink" (cohesiveness evaluation value 4.0), for "adhesion in the oral cavity (residual feeling)" the value of "Raku-Raku Gokkun Jelly" (residual feeling evaluation value 3.0), and for "adhesion in the pharynx (coating feeling)" the value of "Neo High Tromeal III" (coating feeling evaluation value 3.7). For each formulation example, those with "cohesiveness (cohesion)" of 4.0 or more, "adhesion in the oral cavity (residual feeling)" of 3.0 or less, and "adhesion in the pharynx (coating feeling)" of 3.7 or less were judged to have a good overall evaluation ("〇" in the table). On the other hand, formulation examples that did not meet the criteria for one or more of the three properties, "cohesiveness (cohesion)," "adhesion in the oral cavity (residual feeling)," and "adhesion in the pharynx (coating feeling)," were judged to have an unfavorable overall evaluation ("×" in the table).

[0044] [result] The results of the sensory evaluation are shown in Table 3. In the table, "Free calcium [mass %]" refers to the content of free calcium ions relative to low-methoxyl pectin.

[0045] [Table 3]

[0046] The results in Table 3 indicate that the pectin gel compositions of Formulation Examples 5 to 10 (low-methoxyl pectin content: 1.0 or 1.1% by mass, free calcium ion content relative to low-methoxyl pectin: 3.2 to 4.1% by mass), Formulation Examples 13 to 16 (low-methoxyl pectin content: 1.2% by mass, free calcium ion content relative to low-methoxyl pectin: 3.2 to 4.0% by mass), and Formulation Examples 18 to 20 (low-methoxyl pectin content: 1.5% by mass, free calcium ion content relative to low-methoxyl pectin: 3.2 to 4.1% by mass) met the criteria for all evaluation items, namely, "cohesiveness (cohesiveness)," "adhesion in the oral cavity (residual feeling)," and "adhesion in the pharynx (coating feeling)." These results exceeded those of existing products for people with dysphagia (jelly, thickeners), and therefore demonstrate favorable properties as jelly drinks for rehydration of people with dysphagia.

[0047] On the other hand, Formulation Examples 1 to 4 (low-methoxyl pectin content: 0.9 or 1.0% by mass, free calcium ion content relative to low-methoxyl pectin: 3.1 to 4.0% by mass), Formulation Examples 11 and 12 (low-methoxyl pectin content: 1.2% by mass, free calcium ion content relative to low-methoxyl pectin: 3.0 or 3.1% by mass), and Formulation Example 17 (low-methoxyl pectin content: 1.5% by mass, free calcium ion content relative to low-methoxyl pectin: 3.1% by mass) were unable to meet all of the criteria for "cohesiveness (cohesiveness)," "adhesion in the oral cavity (residual feeling)," and "adhesion in the pharynx (coating feeling)."

[0048] The pectin gel compositions of Formulation Examples 5 to 10, 13 to 16, and 18 to 20, which met the standards for all of "organization (cohesiveness)," "adhesion in the oral cavity (residual feeling)," and "adhesion in the pharynx (coating feeling)," contained low-methoxyl pectin contents of 1.0 to 1.5% by mass and free calcium ion contents of 3.2 to 4.1% by mass relative to the low-methoxyl pectin. These low-methoxyl pectin and free calcium contents are in a higher range than conventional compositions, and it was surprising that pectin gel compositions with such high low-methoxyl pectin and free calcium contents could be obtained that had good properties in all of "organization (cohesiveness)," "adhesion in the oral cavity (residual feeling)," and "adhesion in the pharynx (coating feeling)."

[0049] Furthermore, the pectin gel compositions of Formulation Examples 5 to 10, 13 to 16, and 18 to 20 (low-methoxyl pectin content: 1.0 to 1.5% by mass, free calcium ion content relative to low-methoxyl pectin: 3.2 to 4.1% by mass), which met the criteria for "cohesiveness (cohesion)," "adhesion in the oral cavity (residual feeling)," and "adhesion in the pharynx (coating feeling)," had curvatures b of -0.26 to -0.18 and loss tangents tanδ of 0.1 to 0.25. These results demonstrate that pectin gel compositions that meet the above criteria have "properties intermediate between those of a sol and a gel."

[0050] Therefore, a pectin gel composition with a low-methoxyl pectin content of 1.0 to 1.5% by mass and a free calcium ion content of 3.2 to 4.1% by mass relative to the low-methoxyl pectin was found to have desirable properties as a jelly drink for rehydration for people with difficulty chewing and swallowing, as it exceeded conventional products for people with dysphagia (jelly, thickening agents) in all aspects of "cohesion (aggregation)," "adhesion in the oral cavity (residual feeling)," and "adhesion in the pharynx (coating feeling)." [Industrial Applicability]

[0051] The jelly drink for rehydration for persons with difficulty in chewing and swallowing according to the present invention has excellent properties in all respects: cohesiveness, adhesiveness in the oral cavity, and adhesiveness in the pharynx, and therefore can provide a jelly drink that is very easy for persons with difficulty in chewing and swallowing to swallow. According to the present invention, a jelly drink that is less likely to cause aspiration can be provided.

Claims

1. A jelly drink for rehydration intended for people with difficulty chewing and swallowing, which contains low-methoxyl pectin having an esterification degree of 25 to 38 and free calcium ions, the low-methoxyl pectin content being 1.0 to 1.5% by mass and the free calcium ion content being 3.2 to 4.1% by mass relative to the low-methoxyl pectin.

2. 2. The jelly drink for rehydration for people with difficulty chewing and swallowing according to claim 1, wherein the content of low-methoxyl pectin is 1.0 to 1.2% by mass, and the content of free calcium ions is 3.6 to 3.8% by mass relative to the low-methoxyl pectin.

3. 3. The jelly drink for rehydration for people with difficulty chewing and swallowing according to claim 2, wherein the content of low-methoxyl pectin is less than 1.2% by mass.

4. 2. The jelly drink for rehydration for people with difficulty chewing and swallowing according to claim 1, wherein the curvature b in viscoelasticity measurement is −0.26 to −0.18 and the loss tangent tanδ is 0.1 to 0.25.

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