Powdery fat composition for promoting deglutition and method for producing the same

Abstract

To provide a powdery fat composition which can promote deglutition of food and the like.SOLUTION: A powdery fat composition for promoting deglutition comprises, when a content of whole triglycerides is taken as 100 mass%: 65 to 99 mass% of one or more XXX type triglycerides having fatty acid residues of carbon number x at 1 to 3 positions; and 35 to 1 mass% of one or more X2Y type triglycerides obtained by substituting one of fatty acid residues X of the XXX type triglycerides with a fatty acid residue Y having a carbon number y, where the carbon number x is an integer selected from 10 to 12 and the carbon numbers y are each independently an integer selected from x+2 to x+12 and is 22 or less.SELECTED DRAWING: Figure 2

Description

Technical Field

[0001] The present invention relates to a powdered oil and fat composition for promoting swallowing, and a method for producing the same.

Background Art

[0002] The elderly, especially the elderly in need of care, often have a decline in the function of chewing food and swallowing food, so-called chewing and swallowing difficulties. Therefore, when a person with chewing and swallowing difficulties eats, the number of cases of developing pneumonia due to so-called "aspiration", in which food enters the lungs, etc., is increasing. In addition, due to the risk of aspiration, the meal time becomes long, increasing the burden on meal assistants. Therefore, by using a swallowing improver composed of carbonated water, the swallowing reflex of a person with chewing and swallowing difficulties has been induced to improve swallowing (Patent Document 1). In addition, in order to promote the recovery of the swallowing function, jelly-like foods and drinks containing menthol have been developed (Patent Document 2).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0004] An object of the present invention may be to provide a powdered oil and fat composition capable of promoting the swallowing of foods and the like. An object of the present invention may also be to provide a powdered oil and fat composition capable of promoting the swallowing of foods and the like by containing a specific glyceride.

Means for Solving the Problems

[0005] As a result of intensive studies to solve the above problems, the present inventors have found that by mixing a specific powdery fat composition with a food raw material, it is possible to promote the swallowing of foods containing the powdery fat composition, and thus have completed the present invention.

[0006] That is, the present invention can relate to the following. 〔1〕A powdery fat composition for promoting swallowing, containing 65 to 99% by mass of one or more XXX-type triglycerides having a fatty acid residue X having x carbon atoms at positions 1 to 3, with the total triglyceride content being 100% by mass, and 35 to 1% by mass of one or more X2Y-type triglycerides in which one of the fatty acid residues X of the XXX-type triglyceride is replaced with a fatty acid residue Y having y carbon atoms, wherein the number of carbon atoms x is an integer selected from 10 to 12, and the number of carbon atoms y is an integer independently selected from x + 2 to x + 12 and is an integer of 22 or less, characterized by the powdery fat composition for promoting swallowing. 〔2〕The powdery fat composition for promoting swallowing according to 〔1〕above, which can impart a cooling sensation through the tongue. 〔3〕The powdery fat composition for promoting swallowing according to 〔1〕or 〔2〕above, wherein the loose bulk density of the powdery fat composition for promoting swallowing is 0.1 to 0.6 g / cm 3 and the average particle diameter (d50) of the powdery fat composition for promoting swallowing is 0.5 to 200 μm. 〔4〕The powdery fat composition for promoting swallowing according to any one of 〔1〕to 〔3〕above, wherein the fatty acid residue X is selected from a capric acid residue and a lauric acid residue, and the fatty acid residue Y is selected from a myristic acid residue, a palmitic acid residue, and a stearic acid residue. 〔5〕A food in which swallowing is promoted, containing a food raw material and the powdery fat composition for promoting swallowing according to any one of 〔1〕to 〔4〕above, characterized in that the powdery fat composition for promoting swallowing is present in a crystalline state in the food. 〔6〕The food in which swallowing is promoted according to 〔5〕above, wherein the swallowing is promoted by the cooling sensation through the tongue imparted by the powdery fat composition for promoting swallowing. 〔7〕A step of mixing the powder oil and fat composition for promoting swallowing according to any one of 〔1〕 to 〔4〕 above with a food raw material to obtain a food in which swallowing is promoted, wherein the powder oil and fat composition for promoting swallowing is present in a crystalline state in the food in which swallowing is promoted, and a method for producing a food in which swallowing is promoted. 〔8〕A step of mixing the powder oil and fat composition for promoting swallowing according to any one of 〔1〕 to 〔4〕 above with a food raw material to obtain a food in which swallowing is promoted and in which the powder oil and fat composition for promoting swallowing is present in a crystalline state, and a step of orally ingesting the food in which swallowing is promoted, and a method for promoting swallowing (optionally, excluding medical acts on humans).

Advantages of the Invention

[0007] According to the present invention, it is possible to provide a powder oil and fat composition that can promote swallowing of foods and the like, and a food in which swallowing is promoted and that contains the powder oil and fat composition. In addition, according to the present invention, it is possible to promote swallowing of a food containing the powder oil and fat composition.

Brief Description of the Drawings

[0008]

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Mode for Carrying Out the Invention

[0009] Hereinafter, the powder oil and fat composition for promoting swallowing of the present invention will be described. Note that the powder oil and fat composition described in International Publication No. 2016 / 013582 can be used as the powder oil and fat composition for promoting swallowing of the present invention.

[0010] [Powder oil and fat composition for promoting swallowing] The powder oil and fat composition for promoting swallowing, when the total triglyceride content is 100% by mass, contains 65 to 99% by mass of one or more XXX-type triglycerides having fatty acid residues X with carbon number x at the 1st to 3rd positions, and one of the fatty acid residues X of the XXX-type triglyceride is replaced with a fatty acid residue Y with carbon number y. It is a powder oil and fat composition containing 35 to 1% by mass of one or more X2Y-type triglycerides, wherein the carbon number x is an integer selected from 10 to 12, and the carbon number y is each independently an integer selected from x + 2 to x + 12 and is an integer of 22 or less.

[0011] [Characteristics of the powder oil and fat composition for promoting swallowing]< The powder oil and fat composition for promoting swallowing of the present invention is a powdery solid at normal temperature (20°C). The bulk density of the powder oil and fat composition for promoting swallowing of the present invention is preferably 0.1 to 0.6 g / cm 3 and more preferably 0.1 to 0.5 g / cm 3 and even more preferably 0.1 to 0.4 g / cm 3 is. Here, the "bulk density" is the packing density in a state where the powder is allowed to fall naturally. Bulk density (g / cm 3) can be measured by the Powder Tester (registered trademark) (model PT-X) of Hosokawa Micron Corporation. Specifically, a sample is charged into the Powder Tester (registered trademark), the upper chute charged with the sample is vibrated, and the sample is dropped into the lower measuring cup by natural fall. The sample that has risen from the measuring cup (dimensions: a cylinder with a diameter of 5 cm and a height of 4.5 cm) is scraped off, and the mass (Ag) of the sample in the receiver within the internal volume (100 cm 3 ) is weighed, and the bulk density is determined from the following formula. Bulk density (g / cm 3 ) = A (g) / 100 (cm 3 )

[0012] The powder oil and fat composition for promoting swallowing of the present invention usually has a form of plate-like crystals or spherical crystals, preferably has a form of plate-like crystals. Here, spherical means that the aspect ratio is 1.0 or more and less than 1.1, and plate-like means that the aspect ratio is 1.1 or more. The aspect ratio is defined as the ratio of the length of the long side to the length of the short side of a rectangle that circumscribes the particle shape so that the area is minimized. The powder oil and fat composition for promoting swallowing of the present invention has an average particle size (effective diameter) of, for example, 0.5 to 200 μm, preferably 1 to 100 μm, more preferably 1 to 50 μm, particularly preferably 1 to 30 μm, particularly even more preferably 1 to 20 μm, and particularly even further preferably 1 to 15 μm. The average particle size (effective diameter) in the present invention is a value (d50: the measured value of the particle diameter at the integrated value of 50% in the particle size distribution) measured by wet measurement based on the laser diffraction scattering method (ISO133201 and ISO9276-1) using a particle size distribution measuring device (for example, manufactured by Nikkiso Co., Ltd., device name: Microtrac MT3300ExII). The effective diameter means the particle diameter of the sphere when the actually measured diffraction pattern of the crystal to be measured conforms to the theoretical diffraction pattern obtained assuming a spherical shape. Thus, in the case of the laser diffraction scattering method, since the effective diameter is calculated by matching the theoretical diffraction pattern obtained assuming a spherical shape with the actually measured diffraction pattern, it can be measured by the same principle whether the measurement object is in a plate-like shape or a spherical shape. The powder oil and fat composition for promoting swallowing of the present invention can promote the swallowing of the food by mixing with food or the like. In this sense, the powder oil and fat composition for promoting swallowing of the present invention can also be called a swallowing promoter. Without being bound by theory, the swallowing promoting effect is considered to be the cooling effect of the specific powder composition of the present invention, that is, when the powder oil and fat composition for promoting swallowing is placed on the tongue, particularly on the back of the tongue, it gives a cooling sensation through the tongue, thereby causing a swallowing impulse and promoting swallowing. Note that swallowing refers to the action of swallowing food, and it refers to a series of second actions composed of the first action of sending food into the back of the mouth by the movement of the tongue and the like, and the action of swallowing the food that has entered the throat from the back of the mouth. The promotion of swallowing of the present invention preferably refers to promoting the first action of sending food into the back of the mouth by the movement of the tongue and the like. In this sense, the powder oil and fat composition for promoting swallowing of the present invention can also be called a composition or agent for imparting a cooling sensation to the oral cavity, particularly to the tongue.

[0013] <Composition of the powder oil and fat composition for promoting swallowing> <XXX type triglyceride> XXX type triglyceride is a triglyceride having fatty acid residues X with x carbon atoms at positions 1 to 3, and each fatty acid residue X is the same as each other. The fatty acid of the fatty acid residue X may be linear or branched, and may be saturated or unsaturated, but is preferably a linear saturated fatty acid. The carbon number x is an integer of 10 to 12, and more preferably 10. Examples of the fatty acid residue X include residues of capric acid (n-decanoic acid) and lauric acid (dodecanoic acid). Among them, the fatty acid residue X is preferably capric acid. The powder oil and fat composition for promoting swallowing of the present invention contains one or more types of XXX type triglycerides, and more preferably contains one type of XXX type triglyceride. When the content of the XXX type triglyceride in the powder lipid composition for promoting swallowing is based on the total triglyceride content in the powder oil and fat composition for promoting swallowing being 100% by mass, it is 65 to 99% by mass, preferably 75 to 99% by mass, more preferably 80 to 99% by mass, still more preferably 83 to 98% by mass, even more preferably 85 to 98% by mass, and most preferably 90 to 98% by mass.

[0014] <X2Y type triglyceride> The X2Y type triglyceride is a triglyceride in which one of the fatty acid residues X of the XXX type triglyceride described above is replaced with a fatty acid residue Y having y carbon atoms, and the fatty acid residue Y may be arranged at any of the 1st to 3rd positions of the X2Y type triglyceride. Also, each fatty acid residue X contained in one X2Y type triglyceride is the same as each other and is also the same as the fatty acid residue X of the XXX type triglyceride. The fatty acid of the fatty acid residue Y may be linear or branched, and may be saturated or unsaturated, but is preferably a linear saturated fatty acid. The number of carbon atoms y of the fatty acid residue Y of the X2Y type triglyceride is, independently of each other, an integer selected from x + 2 to x + 12, preferably an integer selected from y = x + 2 to x + 10, more preferably an integer selected from y = x + 4 to x + 8, and is an integer of 22 or less, preferably 20 or less, more preferably 18 or less. The fatty acid residue Y having y carbon atoms may be one type of fatty acid residue or several different types of fatty acid residues. Examples of the fatty acid residue Y include residues of lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid. Among them, the fatty acid residue Y is preferably myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid, more preferably myristic acid, palmitic acid, and stearic acid, and still more preferably myristic acid or stearic acid. The powdered fat and oil composition for promoting swallowing of the present invention contains one or more X2Y type triglycerides in which one of the fatty acid residues X of the above XXX type triglyceride is replaced with a fatty acid residue Y having y carbon atoms, preferably contains 2 to 5 types, more preferably contains 3 to 4 types. The carbon number y of the fatty acid residue Y of each X2Y type triglyceride is independently selected for each X2Y type triglyceride from within the above range. For example, when the powdered fat and oil composition for promoting swallowing of the present invention is used to produce X2Y type triglyceride by transesterifying tricaprin and palm kernel stearin extreme hardened oil, all x of the X2Y type triglyceride are 10, but there are 4 types of y, which are 12, 14, 16, and 18, and it contains 4 types of X2Y type triglyceride. Thus, the fatty acid residue Y with carbon number y of the X2Y type triglyceride in the powdered fat and oil composition for promoting swallowing may be several different fatty acid residues. Also, the fatty acid residue Y with carbon number y of the X2Y type triglyceride in the powdered fat and oil composition for promoting swallowing may be one type of fatty acid residue. When the total triglyceride content in the powdered fat and oil composition for promoting swallowing is 100% by mass, the content of the X2Y type triglyceride in the powdered fat and oil composition for promoting swallowing is 35 to 1% by mass, preferably 25 to 1% by mass, more preferably 20 to 1% by mass, even more preferably 17 to 2% by mass, even more preferably 15 to 2% by mass, and most preferably 10 to 2% by mass. When the powdered fat and oil composition for promoting swallowing of the present invention contains a plurality of X2Y type triglycerides, the content of the above X2Y type triglyceride is the total amount of the X2Y type triglycerides contained.

[0015] <Other triglycerides> The powder oil and fat composition for promoting swallowing of the present invention may contain other triglycerides other than the above XXX-type triglyceride and X2Y-type triglyceride as long as the effects of the present invention are not impaired. The other triglycerides may be a plurality of types of triglycerides, and may be synthetic oils and fats or natural oils and fats. Examples of natural oils and fats include cocoa butter, sunflower oil, rapeseed oil, soybean oil, cottonseed oil, and the like. On the contrary, the powder oil and fat composition for promoting swallowing of the present invention may be composed only of synthetic oils and fats instead of natural oils and fats. When the total triglyceride content in the powder oil and fat composition for promoting swallowing is 100% by mass, the content of other triglycerides in the powder oil and fat composition for promoting swallowing can be 1% by mass or more, and it can be contained in an amount of about 5 to 30% by mass without any problem. Preferably, it is 0 to 30% by mass, more preferably 0 to 18% by mass, still more preferably 0 to 15% by mass, and even more preferably 0 to 8% by mass.

[0016] <Other components> In addition to the above triglycerides, the powder oil and fat composition for promoting swallowing of the present invention may optionally contain other components such as emulsifiers, flavors, skim milk powder, whole milk powder, cocoa powder, sugar, dextrin, and the like. The amounts of these other components can be any amount as long as the effects of the present invention are not impaired. For example, when the total mass of the powder oil and fat composition for promoting swallowing is 100% by mass, it is 0 to 70% by mass, preferably 0 to 65% by mass, and more preferably 0 to 30% by mass. However, the preferred powder oil and fat composition for promoting swallowing of the present invention preferably consists essentially of only oils and fats. Here, oils and fats consist essentially of only triglycerides. Also, "essentially" means that components other than oils and fats contained in the powder oil and fat composition for promoting swallowing or components other than triglycerides contained in the oils and fats are, for example, 0 to 15% by mass, preferably 0 to 10% by mass, and more preferably 0 to 5% by mass when the powder oil and fat composition for promoting swallowing or the oils and fats are 100% by mass.

[0017] <Method for producing the powder oil and fat composition for promoting swallowing> Next, a method for producing the powder oil and fat composition for promoting swallowing of the present invention will be described. For the powder oil and fat composition for promoting swallowing of the present invention, the triglycerides contained in the raw material oil and fat composition are melted to obtain a molten oil and fat composition, and this oil and fat composition is cooled, so that a special processing means such as mechanical pulverization by a pulverizer such as spraying or a mill is not required, and a powdery oil and fat composition (powder oil and fat composition for promoting swallowing) can be obtained. More specifically, an oil and fat composition containing the above XXX-type triglyceride and the above X2Y-type triglyceride is optionally heated and melted to obtain a molten oil and fat composition, and then cooled to form a solid having voids with a volume increased compared to the molten oil and fat composition. By lightly applying an external impact to the obtained solid by sieving or the like and pulverizing (loosening) it, a powder oil and fat composition for promoting swallowing can be easily obtained.

[0018] Hereinafter, the method for producing the powder oil and fat composition for promoting swallowing of the present invention will be described in detail. The powder oil and fat composition for promoting swallowing of the present invention can be produced by the method for producing a powder oil and fat composition described in International Publication No. 2016 / 013582. The powder oil and fat composition for promoting swallowing of the present invention can be produced by a production method including the following steps (a) and (d). It can also be produced by a method including an optional step (c). (a) When the total triglyceride content is 100% by mass, 65 to 99% by mass of one or more XXX-type triglycerides having fatty acid residues X having 10 to 12 carbon atoms at the 1st to 3rd positions, and one of the fatty acid residues X of the XXX-type triglyceride being replaced with a fatty acid residue Y having 10 to 12 carbon atoms, and 35 to 1% by mass of one or more X2Y-type triglycerides, wherein the carbon number x is an integer selected from 10 to 12, and the carbon number y is, independently of each other, an integer selected from x + 2 to x + 12 and an integer of 22 or less, a step of preparing an oil and fat composition. (c) An optional step of promoting crystallization of the oil and fat composition. (d) A step of cooling the oil and fat composition at a temperature lower than the melting point of the oil and fat composition to crystallize the oil and fat composition. As will be described in detail later, if the oil and fat composition obtained in step (a) is not in a molten state, it is necessary to perform step (b) of heating the oil and fat composition between step (a) and step (d) to melt the triglyceride and obtain a molten oil and fat composition. Hereinafter, steps (a), (b), (c) and (d) will be described.

[0019] 〔Regarding step (a)〕 Step (a) of preparing an oil and fat composition containing a specific amount of a specific triglyceride can be carried out by the preparation methods (1), (2), or (3) described below. <Step (a): Preparation method (1)> Preparation method (1) is a method of separately obtaining XXX-type triglyceride and YYY-type triglyceride and performing transesterification on them. Specifically, as raw materials, XXX-type triglyceride (one or more) having a fatty acid residue X with x carbon atoms at the 1st to 3rd positions and YYY-type triglyceride (one or more) having a fatty acid residue Y with y carbon atoms at the 1st to 3rd positions are obtained. These are mixed so that the mass ratio of XXX-type triglyceride / YYY-type triglyceride is 90 / 10 to 99 / 1 to obtain a reaction raw material. By subjecting the obtained reaction raw material to a transesterification reaction, an oil and fat composition containing XXX-type triglyceride and X2Y-type triglyceride is produced. Here, YYY-type triglyceride is a triglyceride having a fatty acid residue Y with y carbon atoms at the 1st to 3rd positions, and the carbon number y and the fatty acid residue Y are as described above. Also, the details of XXX-type triglyceride and X2Y-type triglyceride are as described above. Hereinafter, step (a) according to preparation method (1) will be described in detail.

[0020] XXX-type triglyceride and YYY-type triglyceride can be commercially available products, or triglycerides contained in natural oils and fats, their fractionated oils and fats, and their hydrogenated oils and fats can also be used, but they can be obtained by direct synthesis using fatty acids or fatty acid derivatives and glycerin. As methods for directly synthesizing type XXX triglycerides, there are (i) a method of directly esterifying a fatty acid having x carbon atoms and glycerin (direct ester synthesis), (ii) a method of reacting a fatty acid alkyl in which the carboxyl group of fatty acid X having x carbon atoms is bonded to an alkoxyl group (for example, fatty acid methyl and fatty acid ethyl) and glycerin under basic or acidic catalyst conditions (transesterification synthesis using fatty acid alkyl), (iii) a method of reacting a fatty acid halide in which the hydroxyl group of the carboxyl group of fatty acid X having x carbon atoms is substituted with a halogen (for example, fatty acid chloride and fatty acid bromide) and glycerin under a basic catalyst (acid halide synthesis), and the like. As methods for directly synthesizing type YYY triglycerides, there are (i) a method of directly esterifying a fatty acid having Y carbon atoms and glycerin (direct ester synthesis), (ii) a method of reacting a fatty acid alkyl in which the carboxyl group of fatty acid Y having y carbon atoms is bonded to an alkoxyl group (for example, fatty acid methyl and fatty acid ethyl) and glycerin under basic or acidic catalyst conditions (transesterification synthesis using fatty acid alkyl), (iii) a method of reacting a fatty acid halide in which the hydroxyl group of the carboxyl group of fatty acid Y having y carbon atoms is substituted with a halogen (for example, fatty acid chloride and fatty acid bromide) and glycerin under a basic catalyst (acid halide synthesis), and the like. The production of type XXX triglycerides and type YYY triglycerides can be carried out by any of the aforementioned methods (i) to (iii). However, from the viewpoint of ease of production, a method by (i) direct ester synthesis or (ii) transesterification synthesis using fatty acid alkyl is preferable, and a method by (i) direct ester synthesis is more preferable.

[0021] Here, the production of type XXX triglycerides or type YYY triglycerides by (i) direct ester synthesis will be described in more detail. From the viewpoint of production efficiency, the charging ratio of glycerin and fatty acid as reaction raw materials is preferably 3 to 5 moles, more preferably 3 to 4 moles, of fatty acid X or fatty acid Y per 1 mole of glycerin. The reaction temperature for direct ester synthesis may be any temperature at which the water generated by the esterification reaction can be removed from the system. For example, 120°C to 300°C is preferred, 150°C to 270°C is more preferred, and 180°C to 250°C is even more preferred. By carrying out the reaction at 180 to 250°C, XXX-type triglyceride or YYY-type triglyceride can be produced particularly efficiently. In direct ester synthesis, a catalyst that promotes the esterification reaction can be used. Examples of the catalyst include acid catalysts and alkoxides of alkaline earth metals. The amount of the catalyst used is preferably about 0.001 to 1% by mass based on the total mass of the reaction raw materials. Also, after the esterification reaction, known purification treatments such as washing with water, deacidification with alkali and / or under reduced pressure, and adsorption treatment can be carried out to remove the catalyst and unreacted raw materials. Further, by performing decolorization and deodorization treatments, the obtained reaction product (XXX-type triglyceride or YYY-type triglyceride) can be further purified.

[0022] Next, the transesterification reaction between XXX-type triglyceride and YYY-type triglyceride will be described. The raw materials XXX-type triglyceride and YYY-type triglyceride are mixed so that the mass ratio of XXX-type triglyceride / YYY-type triglyceride is 90 / 10 to 99 / 1, preferably 93 / 7 to 99 / 1, more preferably 95 / 5 to 99 / 1, to prepare the reaction raw materials. In particular, when fatty acid residue X has 10 carbon atoms and fatty acid residue Y has 14 to 18 carbon atoms, the mass ratio of XXX-type triglyceride / YYY-type triglyceride is preferably 95 / 5 to 99 / 1. Also, when fatty acid residue X has 12 carbon atoms and fatty acid residue Y has 16 to 18 carbon atoms, the mass ratio of XXX-type triglyceride / YYY-type triglyceride is preferably 95 / 5 to 99 / 1.

[0023] In addition to the above XXX-type triglyceride and YYY-type triglyceride, other triglycerides can be contained in the reaction raw materials as long as the effects of the present invention are not impaired. Examples of other triglycerides include, for example, X2Y-type triglycerides in which one of the fatty acid residues X of the above XXX-type triglycerides is replaced by a fatty acid residue Y, XY2-type triglycerides in which two of the fatty acid residues X of the above XXX-type triglycerides are replaced by a fatty acid residue Y, and the like. The amount of other triglycerides is, for example, 0 to 15% by mass, preferably 0 to 7% by mass, more preferably 0 to 4% by mass when the total mass of XXX-type triglycerides and YYY-type triglycerides is 100% by mass.

[0024] Alternatively, a naturally-derived triglyceride composition may be used instead of the above XXX-type triglycerides or YYY-type triglycerides. Examples of the naturally-derived triglyceride composition include palm kernel oil, palm kernel olein, palm kernel stearin, rapeseed oil, coconut oil, soybean oil, sunflower oil, safflower oil, palm stearin, and the like. These naturally-derived triglyceride compositions may further be hydrogenated or otherwise modified hardened oils, partially hardened oils, or extremely hardened oils. The amount of the above naturally-derived triglyceride composition depends on the amount of the necessary XXX-type triglyceride or YYY-type triglyceride contained in these naturally-derived triglyceride compositions. For example, when X of the XXX-type triglyceride is capric acid and palm kernel stearin extremely hardened oil is used as the source of the YYY-type triglyceride, the triglyceride having a Y residue at positions 1 to 3 contained in the palm kernel stearin extremely hardened oil is in an amount necessary as the above YYY-type triglyceride, that is, in an amount satisfying a mass ratio of XXX-type triglyceride / YYY-type triglyceride of 90 / 10 to 99 / 1, preferably 93 / 7 to 99 / 1, more preferably 95 / 5 to 98 / 2.

[0025] In addition to the above triglyceride, the reaction raw materials for the transesterification reaction may optionally contain other components such as partial glycerides, antioxidants, emulsifiers, solvents such as water, etc. The amounts of these other components can be any amount as long as the effects of the present invention are not impaired. For example, when the mass of the resulting reaction raw materials is 100% by mass, the content of the other components is preferably 0 to 5% by mass, more preferably 0 to 2% by mass, and even more preferably 0 to 1% by mass.

[0026] For the mixing of the reaction raw materials, any known mixing method can be used as long as the raw materials can be mixed. For example, it can be carried out using a paddle mixer, an ajihomomixer, a disperser mixer, etc. The mixing may be carried out while heating as necessary. The heating temperature is preferably, for example, 50 to 120°C, more preferably 60 to 100°C, even more preferably 70 to 90°C, and even more preferably 75 to 85°C. The mixing can be carried out, for example, for 5 to 60 minutes, preferably for 10 to 50 minutes, and more preferably for 20 to 40 minutes. When using an enzyme as the catalyst for the reaction, it is preferably to make the water not present as much as possible before adding the enzyme. The amount of water in the reaction raw materials before adding the enzyme is preferably 10% by mass or less in the whole raw materials, preferably 0.001 to 5% by mass, more preferably 0.01 to 3% by mass, and even more preferably 0.01 to 2% by mass.

[0027] An oil and fat composition containing XXX-type triglyceride and X2Y-type triglyceride can be produced by subjecting the above reaction raw materials to a transesterification reaction in the presence of a catalyst. The conditions for the transesterification reaction are not particularly limited, and the conditions for the transesterification reaction that are usually carried out can be used. The temperature during the transesterification reaction is preferably 50 to 120°C, more preferably 60 to 100°C, even more preferably 70 to 90°C, and even more preferably 75 to 85°C. As the catalyst, enzymes, alkali metal alkoxides, alkaline earth metal alkoxides, etc. can be used. As the enzyme, immobilized enzyme and powdered enzyme can be used, but from the viewpoints of enzyme activity and ease of handling, it is preferably a powdered enzyme. The powdered enzyme is obtained by drying and powdering an enzyme-containing aqueous liquid by methods such as spray drying, freeze drying, and drying after solvent precipitation, and there are no particularly limited conditions. For example, lipase derived from Alcaligenes sp. (Meito Sangyo Co., Ltd., trade name Lipase QLM) can be used. As the immobilized enzyme, those obtained by immobilizing the enzyme on carriers such as silica, celite, diatomaceous earth, perlite, polyvinyl alcohol, anion exchange resin, phenol adsorption resin, hydrophobic carrier, cation exchange resin, chelate resin, etc. can be used.

[0028] As the alkali metal of the alkali metal alkoxide, it is preferable to use lithium, sodium, or potassium. Further, as the alkaline earth metal of the alkaline earth metal alkoxide, it is preferable to use magnesium and calcium. Examples of the alkoxide include methoxide, ethoxide, propoxide, n-butoxide, t-butoxide, etc., and methoxide or ethoxide is preferable. Specific examples of the alkali metal alkoxide and alkaline earth metal alkoxide include sodium methoxide, sodium ethoxide, magnesium methoxide, magnesium ethoxide, etc., and it is preferable to use sodium methoxide. These catalysts may be used alone or in combination of two or more, but it is preferable not to use the enzyme-based catalyst and the alkoxide-based catalyst simultaneously. The amount of the catalyst added only needs to be an amount sufficient for the transesterification reaction to proceed sufficiently. However, when the total mass of the triglyceride as the raw material is 100% by mass, it is preferably 0.01 to 20% by mass, more preferably 0.05 to 10% by mass, still more preferably 0.1 to 5% by mass, and even more preferably 0.2 to 1% by mass. In addition to the above catalyst, any cocatalyst can be used. The catalyst may be added to the reaction raw materials at one time in the above predetermined amount. However, the catalyst in the above predetermined amount can be added to the reaction raw materials in portions, for example, 2 to 30 times, preferably 3 to 20 times, and more preferably 5 to 15 times. The timing of adding the catalyst may be, in addition to immediately after the above step (a), at intervals of 1 to 2 hours starting from the first addition of the catalyst. The transesterification reaction is preferably carried out under normal pressure or reduced pressure conditions at the above-mentioned heating temperature for 0.5 to 50 hours, more preferably for 1 to 40 hours, still more preferably for 5 to 30 hours, and even more preferably for 10 to 20 hours. Also, it is preferable to stir during the reaction.

[0029] <Step (a): Preparation method (2)> The preparation method (2) is a method of simultaneously and directly synthesizing XXX-type triglyceride and X2Y-type triglyceride, which is different from the preparation method (1) of separately obtaining XXX-type triglyceride and YYY-type triglyceride and transesterifying them. Specifically, the raw materials (fatty acid or fatty acid derivative and glycerin) for producing both XXX-type triglyceride and YYY-type triglyceride are put into the same reaction vessel and simultaneously and directly synthesized to produce an oil and fat composition containing XXX-type triglyceride and X2Y-type triglyceride. Hereinafter, step (a) according to the preparation method (2) will be described in detail.

[0030] As methods for simultaneously and directly synthesizing XXX type triglycerides and X2Y type triglycerides, there are: (iv) a method of directly esterifying fatty acid X having x carbon atoms, fatty acid Y having y carbon atoms, and glycerin (direct ester synthesis); (v) a method of reacting fatty acid alkyl in which the carboxyl groups of fatty acid X having x carbon atoms and fatty acid Y having y carbon atoms are bonded to alkoxyl groups (for example, fatty acid methyl and fatty acid ethyl) with glycerin under basic or acidic catalyst conditions (transesterification synthesis using fatty acid alkyl); and (vi) a method of reacting fatty acid halides in which the hydroxyl groups of the carboxyl groups of fatty acid X having x carbon atoms and fatty acid Y having y carbon atoms are substituted with halogens (for example, fatty acid chloride and fatty acid bromide) with glycerin under a basic catalyst (acid halide synthesis). The production of XXX type triglycerides and X2Y type triglycerides can be carried out by any of the aforementioned methods (iv) to (vi). However, from the viewpoint of ease of production, (iv) direct ester synthesis or (v) transesterification synthesis using fatty acid alkyl is preferred, and (iv) direct ester synthesis is more preferred.

[0031] Here, the production of an oil and fat composition containing XXX type triglycerides and X2Y type triglycerides by the direct ester synthesis of (iv) will be described in more detail. The conditions of the direct ester synthesis are not particularly limited as long as the contents of XXX type triglycerides and X2Y type triglycerides in the obtained oil and fat composition can be the contents described above. However, in order to surely make the contents of XXX type triglycerides and X2Y type triglycerides in the oil and fat composition after the reaction the desired contents described above, it is preferable to carry out the two-step reaction described below. Specifically, in the first-stage reaction, glycerin is reacted with fatty acid Y having y carbon atoms and fatty acid X having x carbon atoms. Then, in the second-stage reaction, fatty acid X having a carbon chain of x is added to the reaction product obtained in the first-stage reaction to carry out the reaction. By performing this two-stage reaction, fatty acid Y can be surely esterified with glycerin without remainder, and X2Y-type triglyceride can be more surely produced in the reaction system. In the first-stage reaction, in order to adjust the content of X2Y-type triglyceride in all glycerides to a desired content, the total molar amount of fatty acid Y and fatty acid X in the reaction raw materials is preferably 0.5 to 2.8 molar amounts, more preferably 0.8 to 2.57 molar amounts, and most preferably 1.1 to 2.2 molar amounts with respect to 1 mole of glycerin. The reaction temperature for direct ester synthesis may be any temperature at which the water of formation generated by the esterification reaction can be removed outside the system, preferably 120°C to 300°C, more preferably 150°C to 270°C, and even more preferably 180°C to 250°C. In particular, by setting the reaction temperature to 180 to 250°C, X2Y-type triglyceride can be efficiently produced.

[0032] In direct ester synthesis, a catalyst that promotes the esterification reaction may be used. Examples of the catalyst include acid catalysts and alkoxides of alkaline earth metals. The amount of the catalyst used is preferably about 0.001 to 1% by mass based on the total mass of the reaction raw materials. In the direct ester synthesis of (iv), after the reaction is completed, known purification treatments such as washing with water, alkali deacidification, vacuum deacidification, and adsorption treatment can be performed to remove the catalyst and unreacted raw materials from the reaction product. Further, the reaction product can be further purified by performing decolorization and deodorization treatments.

[0033] <Step (a): Preparation method (3)> The preparation method (3) is a method of adjusting the contents of XXX-type triglyceride and X2Y-type triglyceride to a desired range by adding XXX-type triglyceride and / or X2Y-type triglyceride to the oil and fat composition. For example, an oil and fat composition containing XXX-type triglyceride and X2Y-type triglyceride, an oil and fat composition in which the content of XXX-type triglyceride does not satisfy 65 to 99% by mass, an oil and fat composition in which the content of X2Y-type triglyceride does not satisfy 35 to 1% by mass, or an oil and fat composition in which the contents of both do not satisfy the requirements. After preparing these, a method for finally preparing the triglyceride content by adding XXX-type triglyceride and / or X2Y-type triglyceride to them. Also, after preparing an oil and fat composition containing 50 to 70% by mass of XXX-type triglyceride and 50 to 30% by mass of X2Y-type triglyceride, by adding XXX-type triglyceride, an oil and fat composition containing 65 to 99% by mass of XXX-type triglyceride and 35 to 1% by mass of X2Y-type triglyceride may be finally prepared (preparation of the triglyceride content in the oil and fat composition by adding XXX-type triglyceride). Furthermore, this preparation method (3) includes first preparing an oil and fat composition containing 65 to 99% by mass of XXX-type triglyceride and 35 to 1% by mass of X2Y-type triglyceride by the above preparation method (1) or (2), and then further adding XXX-type triglyceride and / or X2Y-type triglyceride to adjust the content of XXX-type triglyceride and / or X2Y-type triglyceride in the oil and fat composition to a more preferable range (preparation of a more suitable triglyceride content in the oil and fat composition by adding XXX-type triglyceride or X2Y-type triglyceride).

[0034] [Regarding step (b)] When the oil and fat composition obtained in step (a) is in a molten state, it is not necessary to perform step (b). However, when the oil and fat composition obtained by step (a) is not in a molten state, step (b) needs to be performed after step (a), and then step (d) needs to be performed. Step (b) is a step of heating the oil and fat composition to melt the triglyceride and obtain a molten oil and fat composition when the oil and fat composition obtained in step (a) is not in a molten state. The heating temperature is preferably a temperature equal to or higher than the melting point of the triglycerides contained in the oil and fat composition, particularly a temperature capable of melting both XXX-type triglycerides and X2Y-type triglycerides, for example, 70 to 200 °C, more preferably 75 to 150 °C, and even more preferably 80 to 100 °C. Also, the heating time is preferably, for example, 0.5 to 3 hours, more preferably 0.5 to 2 hours, and even more preferably 0.5 to 1 hour.

[0035] [Regarding step (d)] Step (d) is a step of crystallizing the oil and fat composition by cooling the molten oil and fat composition obtained in step (a) or step (b) at a temperature lower than the melting point of the oil and fat composition. Cooling is preferably carried out with the oil and fat composition in a static state in order to obtain a finer powdery oil and fat composition. "A temperature lower than the melting point of the oil and fat composition" is preferably, for example, a temperature 1 to 30 °C lower than the melting point of the oil and fat composition, more preferably a temperature lower than 1 to 20 °C, and even more preferably a temperature 1 to 15 °C lower. "A temperature lower than the melting point of the oil and fat composition", that is, the cooling temperature in step (d), is exemplified below for each value of the carbon number x. When the carbon number x is 10, the cooling temperature is preferably 10 to 30 °C, more preferably 15 to 25 °C, and even more preferably 18 to 22 °C. When the carbon number x is 11 or 12, the cooling temperature is preferably 30 to 40 °C, more preferably 32 to 38 °C, and even more preferably 33 to 37 °C. The cooling time is preferably 2 hours (120 minutes) or more, more preferably 4 hours (240 minutes) to 6 days, even more preferably 6 hours to 6 days, and even more preferably 6 hours to 2 days. In particular, when the carbon number x is 10 to 12, it may be cooled for 2 to 6 days.

[0036] [Regarding step (c)] Next, the description of step (c) will be given. Step (c) is a step that can be optionally carried out during the implementation of steps (a) to (d), and it is a step to promote the crystallization of the fat and oil composition. Note that the time during which steps (a) to (d) are carried out refers to during the implementation of step (a), after step (a) and before step (d), or during the implementation of step (d). In addition, when step (b) is carried out, it can also be carried out during the implementation of step (b). Step (c) can be carried out by the seeding method (method (c1)), the tempering method (method (c2)), the precooling method (method (c3)), or a method combining a plurality of these methods. Hereinafter, these methods will be described. First, the method (c1) by the seeding method will be described. The seeding method is a method for promoting crystallization of a fat and oil composition in a molten state. Specifically, it is a method for promoting the crystallization of a fat and oil composition by adding a small amount of nuclei (seeds) to the fat and oil composition in a molten state. Specific examples of the seeding method will be illustrated below. First, an oil powder containing preferably 80% by mass or more, more preferably 90% by mass or more of the same type of triglyceride as the type XXX triglyceride contained in the fat and oil composition to be cooled is prepared as nuclei (seeds) for crystallization. This oil powder is added to 100 parts by mass of the fat and oil composition still in a molten state at the time when the product temperature of the fat and oil composition reaches a temperature of preferably ±0 to +10°C, preferably +5 to +10°C of the cooling temperature in step (d) during the cooling stage of the fat and oil composition, preferably in an amount of 0.1 to 1 part by mass, more preferably 0.2 to 0.8 part by mass, thereby promoting the crystallization of the fat and oil composition. Next, the method (c2) by the tempering method will be described. The tempering method is also a method for promoting crystallization of a fat and oil composition in a molten state. Specifically, it is a method for promoting the powdering of a fat and oil composition by cooling a fat and oil composition in a molten state at a temperature lower than the cooling temperature in step (d) for a certain period of time and then cooling it at the cooling temperature in step (d). Specific examples of the tempering method will be illustrated below. First, before allowing the molten fat and oil composition to stand at the cooling temperature in step (d), the molten fat and oil composition is cooled at a temperature lower than the cooling temperature in step (d), for example, a temperature 5 to 20°C lower than the cooling temperature in step (d), preferably 7 to 15°C lower, more preferably 8 to 12°C lower, preferably for 10 to 120 minutes, more preferably for 30 to 90 minutes, to promote crystallization of the fat and oil composition. In this case, it is also preferable to perform the cooling with the fat and oil composition standing still. Next, the method (c3) by the preliminary cooling method will be described. The preliminary cooling method is a method of preliminarily cooling the molten fat and oil composition obtained in the above step (a) or (b) at a temperature lower than the temperature at which the fat and oil composition is melted in step (a) or (b) and higher than the cooling temperature in step (d) before cooling in step (d). A temperature lower than the temperature at which the fat and oil composition is melted in step (a) or (b) and higher than the cooling temperature in step (d) is, for example, a temperature 2 to 40°C higher than the cooling temperature in step (d), preferably 3 to 30°C higher, more preferably 4 to 30°C higher, still more preferably 5 to 10°C higher. The closer the temperature of this preliminary cooling is set to the cooling temperature, the shorter the main cooling time at the cooling temperature in step (d) can be. This preliminary cooling method is a method that can promote crystallization of the fat and oil composition by gradually lowering the cooling temperature, different from the seeding method and the tempering method, and has great advantages in industrial production.

[0037] The crystallized fat and oil composition obtained in step (d) is a solid having voids with an increased volume compared to the molten fat and oil composition. However, since this solid with voids easily collapses into a powdery substance, even without particularly providing a powdering step, in the filling step of filling the crystallized fat and oil composition into a container or the transportation step, the voids of the solid can collapse into a powdery substance. In addition, the solid material with voids obtained in step (d) can also be pulverized by applying an impact. The method of applying the impact is not particularly limited. For example, a method of pulverizing the solid material with voids using a normal pulverizer, a method of loosening the solid material with voids using a spatula, a rubber spatula, a scoop, etc., a method of vibrating the solid material with voids placed in a container, a method of applying an impact by passing the solid material with voids through a sieve, etc. can be mentioned. In this way, the powder oil and fat composition for promoting swallowing of the present invention can be produced.

[0038] <Use of the powder oil and fat composition for promoting swallowing> The powder oil and fat composition for promoting swallowing can be used as a swallowing promoter (composition for promoting swallowing) or a cooling sensation imparting agent (composition for imparting a cooling sensation) by itself, and can also be used as a swallowing-promoted food (food for promoting swallowing) by mixing it with conventionally known swallowing training foods, swallowing adjustment foods, and food raw materials which are raw materials thereof. In the following, the food after including the powder oil and fat composition for promoting swallowing may be referred to as a "food for promoting swallowing", and the foods such as swallowing training foods and swallowing adjustment foods before including the powder oil and fat composition for promoting swallowing may be simply referred to as "food" or "food for swallowing". Further, the food for swallowing before including the powder oil and fat composition for promoting swallowing and the raw materials used for producing the food for swallowing may be collectively referred to as food raw materials. When the powder oil and fat composition for promoting swallowing is used by itself, it may be orally ingested immediately before putting food in the mouth, simultaneously with putting food in the mouth, or immediately after putting food in the mouth. The amount of the powder oil and fat composition for promoting swallowing is, for example, 0.001 to 10 g, preferably 0.005 to 5 g, more preferably 0.01 to 1 g, and still more preferably 0.05 to 0.5 g per oral ingestion of one meal. When the powder oil and fat composition for promoting swallowing is premixed with food raw materials and used as a food for promoting swallowing, the amount of the powder oil and fat composition for promoting swallowing is 0.001 to 30% by mass, preferably 0.05 to 20% by mass, more preferably 0.01 to 10% by mass, and still more preferably 0.1 to 10% by mass based on the total mass of the food for promoting swallowing.

[0039] <Food for promoting swallowing containing the powder oil and fat composition for promoting swallowing> Next, a food with enhanced swallowing ability (swallowing-promoting food) containing the powder oil and fat composition for promoting swallowing of the present invention will be described. The swallowing-promoting food of the present invention is a food containing the above-described powder oil and fat composition for promoting swallowing, and the powder oil and fat composition for promoting swallowing exists in a crystalline state in the food. Examples of such foods include swallowing training foods, swallowing adjustment foods, chewing foods, soft foods, thick liquid foods, and swallowing foods in similar forms. Swallowing training foods and swallowing adjustment foods refer to the foods defined in the Journal of the Japanese Society for Swallowing Rehabilitation ( "Classification of Swallowing Adjustment Foods by the Japanese Society for Swallowing Rehabilitation 2013", 17(3), pp. 255-267, 2013), and specifically include the following foods. Specific examples of swallowing training foods include, for example, jelly that is homogeneous, takes into account adhesiveness, cohesiveness, and hardness, has little syneresis, and can be scooped in slices (swallowing training food 0j), and viscous water that is homogeneous and takes into account adhesiveness, cohesiveness, and hardness (swallowing training food 0t). Specific examples of swallowing adjustment foods include, for example, jelly, pudding, and mousse-like foods that are homogeneous and take into account adhesiveness, cohesiveness, hardness, and syneresis (swallowing adjustment food 1j). Specifically, examples include oyayu jelly, jelly of mixer porridge, etc. In addition, swallowing adjustment foods include pureed foods, paste foods, mixer foods, etc., which are homogeneous, smooth, non-sticky, easy to gather, and can be scooped with a spoon and eaten (swallowing adjustment food 2-1). Specifically, examples include paste-like oyayu and porridge without grains and with low adhesiveness.

[0040] Furthermore, swallowing adjustment foods include pureed foods, paste foods, mixer foods (also called blender foods), etc., which are non-sticky, easy to gather, and include heterogeneous ones, and can be scooped with a spoon and eaten (swallowing adjustment food 2-2). Specifically, examples include porridges that are slightly heterogeneous (with grains), soft, have no syneresis, and low adhesiveness. In addition, as a dysphagia-modified diet, also known as soft food for the elderly, there is a type that has a shape but is easy to crush, easy to form food boluses and transfer, does not fall apart in the pharynx, and is designed to be easy to swallow, and there is one without a large amount of water separation (dysphagia-modified diet 3). Specifically, examples include congee that takes water separation into consideration. Also, as another dysphagia-modified diet as soft food for the elderly, there is a type that has no hardness, is not easily crumbled, and does not easily stick, and is soft enough to be cut with chopsticks or a spoon (dysphagia-modified diet 4). Specifically, examples include soft rice, whole congee, etc.

[0041] Minced food generally refers to a diet form that is prepared to be easy to swallow without chewing by finely chopping ingredients into a shape as if they have already been chewed, taking into consideration those with chewing function problems (see International Publication No. WO2011 / 024827). Furthermore, it is often adjusted by combining a thickening food to make it easier to form food boluses. Soft food generally refers to soft food for the elderly developed by Kuroda et al., which has the form of normal food but is easy for people with eating and swallowing disorders to chew, and is easy to form food boluses and swallow (see International Publication No. WO2011 / 024827). Thick liquid food generally refers to a liquid food that can easily supplement a small amount of energy and nutrients.

[0042] In the above-mentioned swallowing-promoting food, the above-mentioned powdered oil and fat composition for swallowing promotion exists in a crystalline state in the food. It is considered that when the food is placed on the tongue, the crystalline state of the powdered oil and fat composition for swallowing promotion can impart a cold sensation through the tongue, thereby promoting the swallowing of the food.

[0043] <Method for producing a swallowing-promoting food containing a powdered oil and fat composition for swallowing promotion> When manufacturing a swallowing-promoting food containing a powdered fat and oil composition for swallowing promotion, the powdered fat and oil composition for swallowing promotion can be produced by mixing it with a food for swallowing before including the powdered fat and oil composition for swallowing promotion or with the raw materials before making such a food for swallowing. In addition, since it is also possible to make a swallowing-promoting food by sprinkling or mixing a powdered fat and oil composition for swallowing promotion on already manufactured swallowing training foods, swallowing adjustment foods, minced foods, soft foods, thick liquid foods, and other swallowing foods in similar forms, a swallowing-promoting food can be easily made. Swallowing training foods, swallowing adjustment foods, minced foods, soft foods, thick liquid foods, and other swallowing foods in similar forms can be manufactured by known methods. Moreover, as food raw materials for swallowing training foods, swallowing adjustment foods, minced foods, soft foods, thick liquid foods, and other swallowing foods in similar forms, commercially available products can be used, and a swallowing-promoting food can also be easily made by sprinkling or mixing a powdered fat and oil composition for swallowing promotion on these swallowing foods. Examples of commercially available products of the above-mentioned swallowing training foods 0j include the product "Isotonic Jelly" sold by Nutri Co., Ltd., the products "Engeride Apple Jelly" and "Engeride Grape Jelly" sold by Otsuka Pharmaceutical Factory, Inc. Regarding the swallowing training food 0t, its raw materials are sold as commercially available products. For example, the products "Tromyup Perfect" and "Tromyup Easy Thickness" sold by Nissin Oillio Group Co., Ltd., the products "Tsuru Rinco Series" sold by Clinico Co., Ltd., the products "Softia Series" sold by Nutri Co., Ltd., the products "Neo Heightromy Meal Series" sold by Food Care Co., Ltd., etc. By sprinkling or mixing a powdered fat and oil composition for swallowing promotion on the swallowing training food 0t made using these raw materials, a swallowing-promoting food containing a powdered fat and oil composition for swallowing promotion can be made.

[0044] Examples of commercially available products of dysphagia - adjusted food 1j include, for example, "Eneprin", "Yawarak Okazu Ene Cup", "Procare Puchi Prin", "Tofu Field", "MCT Tofu Field" sold by Nissin Oillio Group Co., Ltd., "Enjoy Jelly" sold by Clinico Co., Ltd., "Epulich Jelly" sold by Food Care Co., Ltd., "Cup Agarori" sold by Kissi Pharmaceutical Co., Ltd., "Hai! Bavaroa" sold by Nutri Co., Ltd., etc. Examples of commercially available products of dysphagia - adjusted food 2 - 1 include, for example, "Encharge Apple Flavor" sold by Healthy Food Co., Ltd., "Oishiku Mixer" sold by Holika Foods Co., Ltd., "Yasashii Menu Soft Dish", "Yasashii Menu Soft Vegetables" sold by Kewpie Co., Ltd., "Yawatoro Deliciousness Full - Score Canteen" sold by Maruha Nichiro Co., Ltd., "Yawaraka Cup" sold by Kissi Pharmaceutical Co., Ltd., etc. Examples of commercially available products of dysphagia - adjusted food 2 - 2 include, for example, "Oishiku Mixer" sold by Holika Foods Co., Ltd., "Blender Food" sold by Nutri Co., Ltd., "Bread - Gyu Mix Milk Flavor" sold by Healthy Food Co., Ltd., etc. Examples of commercially available products of dysphagia - adjusted food 3 include, for example, "Yasashii Menu Soft Dish" sold by Kewpie Co., Ltd., "More Energy Power Rice" sold by Maruha Nichiro Co., Ltd., "SG Soft Pork", "SG Soft Spinach" sold by Nito Best Co., Ltd., "Fluffy White Rice Gruel", "Fluffy Ohagi" sold by Food Care Co., Ltd., "Easy - to - Eat Bread" sold by Takaki Bakery Co., Ltd., "Yawaraka Aide Dish" sold by Kissi Pharmaceutical Co., Ltd., "Ever Smile Pork and Potato", "Ever Smile Beef Curry" sold by Yamato Can Co., Ltd., etc. Examples of commercially available dysphagia - adjusted foods include, for example, "Easy Menu Chicken and Vegetable Stew", "Easy Menu Scallop Macaroni Gratin" sold by Kewpie Corporation; "Soft Rice Series" sold by Food Care Co., Ltd.; "Cut Gourmet Spinach White Japanese - style Dressing" sold by Asahi Shokuhin Co., Ltd.; "Balance Menu Sukiyaki", "Balance Menu Cream - Simmered Chicken" sold by Asahi Group Foods Co., Ltd.; "More Energy Side Dish Series" sold by Maruha Nichiro Corporation; "Soft Deli Pickles", "Soft Deli Boiled Beans" sold by Fujikko Co., Ltd., etc.

[0045] Examples of commercially available thick - liquid foods include, for example, "Procure Z Banana Flavor" sold by Nissin Oillio Group Co., Ltd.; "Meiji Mebalance Mini Cup White Peach Yogurt Flavor" sold by Meiji Co., Ltd.; "CZ - Hi (Set - Hi)" sold by Clinico Co., Ltd.; "Fine Care Banana Flavor" sold by Kewpie Corporation; "Termil Mini Corn Soup Flavor" sold by Terumo Corporation; "Medimill Royce Plus Vanilla Flavor", "Isocal·100 Coffee Flavor" sold by Nestle Japan Co., Ltd., etc. In addition, in order for the powder oil - fat composition for promoting swallowing to exist in a crystalline state in the food for promoting swallowing, when manufacturing the food for promoting swallowing by mixing the powder oil - fat composition for promoting swallowing with food raw materials, it is preferable not to heat above the temperature at which the powder oil - fat composition for promoting swallowing melts.

[0046] <Method for Promoting Swallowing> The powder oil and fat composition for promoting swallowing can be used in a method for promoting swallowing, either by itself or in the form of a food mixed with food ingredients. Specifically, the powder oil and fat composition for promoting swallowing can be used by itself, or the powder oil and fat composition for promoting swallowing can be mixed with food ingredients to obtain a food in which the powder oil and fat composition for promoting swallowing exists in a crystalline state and swallowing is promoted, and a method for promoting swallowing including the step of orally ingesting the food in which swallowing is promoted can be provided. Here, the method for promoting swallowing may or may not include a medical act on humans or animals. The amount suitable for promoting swallowing is as described above for the amount of the powder oil and fat composition for promoting swallowing. When the powder oil and fat composition for promoting swallowing is used by itself, it may be orally ingested before, at the same time as, or after putting food in the mouth. When providing a food in which swallowing is promoted and including the powder oil and fat composition for promoting swallowing, in addition to the case where only the food in which swallowing is promoted is ingested as a meal, the food in which swallowing is promoted may be ingested alternately with other foods, or at a ratio of once every 2 to 10 times or 3 to 5 times.

[0047] Next, the effects of the present invention will be specifically described by examples, but the present invention is not limited to the examples.

Examples

[0048] Production Example 1 [Synthesis of XXX type triglyceride (tricaprin)] Into a 3000 mL four-necked flask equipped with a stirrer, thermometer, nitrogen gas blowing tube, and water separator, 288.9 g (3.14 mol) of glycerin (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) and 1911.2 g (11.1 mol; 3.5 mol per 1 mol of glycerin) of capric acid {Palmac 99-10 (manufactured by Acid Chem Co., Ltd.)} were charged. After reacting at 180 °C for 2 hours under a nitrogen stream, the temperature was raised to 250 °C and reacted for 10 hours. After distilling off the excess capric acid under reduced pressure at 170 °C and 400 Pa (3 Torr), decolorization, filtration, and deodorization were performed, and 1505 g of a pale yellow liquid reactant (tricaprin) was obtained at 50 °C.

[0049] Production Example 2 [Production of powder oil and fat composition for promoting swallowing (COF)] Into a 500 mL four-necked flask equipped with a stirrer, a thermometer, a nitrogen gas blowing tube, and a water separator, 44.4 g (0.482 mol) of glycerin (manufactured by Sakamoto Pharmaceutical Co., Ltd.), 25.6 g (0.112 mol) of myristic acid (Palmac98 - 14 (manufactured by Acid Chem Co., Ltd.)), and 265.6 g (1.541 mol) of capric acid (Palmac99 - 10 (manufactured by Acid Chem Co., Ltd.)) were charged, and the reaction was carried out at a temperature of 250 °C for 15 hours under a nitrogen stream. After distilling off the excess capric acid at 190 °C under reduced pressure, decolorization, filtration, and deodorization were performed, and 186 g of a pale yellow liquid reaction product was obtained at 50 °C (x = 10, y = 14, XXX type: 80.6 mass%, X2Y type: 17.0 mass%). 80 g of the obtained reaction product and 120 g of tricaprin of Production Example 1 were mixed to obtain a raw material oil and fat. The obtained raw material oil and fat was maintained at 80 °C for 0.5 hour to be completely melted. Also, using the tricaprin of Production Example 1, an oil and fat powder (core (seed)) was prepared. Specifically, about 100 g of the tricaprin of Production Example 1 was cooled and solidified with liquid nitrogen, and the cooled and solidified product was pulverized with a freeze pulverizer (manufactured by AS ONE Corporation) to prepare an oil and fat powder (core (seed)). Next, the raw material oil and fat was cooled in a 27 °C constant temperature bath until the product temperature reached 27 °C, then 0.1 mass% of the prepared oil and fat powder (core (seed)) was added to the raw material oil and fat, and the mixture was allowed to stand in a 20 °C constant temperature bath for 6 hours to crystallize the oil and fat composition, obtaining a solid having voids with an increased volume (seeding method). The obtained solid was loosened with a spatula to obtain a powder oil and fat composition for promoting swallowing (hereinafter, also referred to as "COF").

[0050] · Melting point The melting point of the obtained powder oil and fat composition for promoting swallowing (COF) was 29 °C. · Composition In addition, under the conditions shown below, as a result of analyzing the triglyceride composition of the obtained swallowing-promoting powder oil and fat composition (COF), when the total triglyceride content was set to 100% by mass, the swallowing-promoting powder oil and fat composition (COF) contained 91.9% by mass of XXX-type triglyceride having a fatty acid residue X (capric acid residue) with 10 carbon atoms at positions 1 to 3, and 6.8% by mass of X2Y-type triglyceride in which one of the fatty acid residues X (capric acid residue) of the XXX-type triglyceride was replaced with a fatty acid residue Y (myristic acid residue) having 14 carbon atoms. [Analysis method] ·Triglyceride composition Gas chromatography analysis conditions DB1-ht (0.32 mm × 0.1 μm × 5 m), Agilent Technologies (123-1131) Injection volume: 1.0 μL Inlet: 370 °C Detector: 370 °C Split ratio: 50 / 1, 35.1 kPa, constant pressure Column CT: 200 °C (0 min hold) ~ (15 °C / min) ~ 370 °C (4 min hold)

[0051] ·Average particle size In addition, the average particle size of the obtained swallowing-promoting powder oil and fat composition (COF) was measured by wet measurement using a particle size distribution measuring device (manufactured by Nikkiso Co., Ltd., device name: Microtrac MT3300ExII) based on the laser diffraction scattering method (ISO133201 and ISO9276-1). Specifically, an ultra-small volume circulator (manufactured by Nikkiso Co., Ltd., device name: USVR) was attached to the particle size distribution measuring device, and water was circulated as the dispersion solvent. Also, 0.06 g of the sample and 0.6 g of a neutral detergent were placed in a 100 ml beaker, mixed with a spatula, 30 ml of water was added after mixing, and the mixture was subjected to an ultrasonic cleaner (manufactured by Iwamedical Industry Co., Ltd., device name: AU-16C) for 1 minute and then dropped and circulated for measurement. The measured value (d50) of the particle size at the integrated value of 50% in the obtained particle size distribution was taken as the average particle size. As a result, the average particle diameter (d50) of the swallowing-promoting powdered oil and fat composition (COF) of Production Example 2 was 10.3 μm.

[0052] · Loose bulk density The loose bulk density (g / cm 3 ) of the swallowing-promoting powdered oil and fat composition (COF) used in the examples was measured with a Powder Tester (registered trademark) (model PT-X) of Hosokawa Micron Corporation. Specifically, the sample was charged into the Powder Tester (registered trademark), the upper chute charged with the sample was vibrated, and the sample was dropped by natural fall into the lower measuring cup (dimensions: cylinder with a diameter of 5 cm and a height of 4.5 cm). The sample heaped up from the measuring cup was leveled off, and the mass (Ag) of the sample for the internal volume (100 cm 3 ) of the receiver was weighed, and the loose bulk density was determined from the following formula. Loose bulk density (g / cm 3 ) = A (g) / 100 (cm 3 ) As a result, the loose bulk density of the obtained swallowing-promoting powdered oil and fat composition (COF) was 0.19 g / cm 3 .

[0053] [Experimental Example] Using the swallowing-promoting powdered oil and fat composition (COF) obtained as described above and rice flour ("Gokkun Congee" manufactured by Matsuya Co., Ltd.) as a comparative example, the following experiments were conducted. Note that Example 1 was a test in which the mass of the swallowing-promoting powdered oil and fat composition (COF) or rice flour (Rice) was made the same as that of Comparative Example 1, and Example 2 was a test in which the volume of the swallowing-promoting powdered oil and fat composition (COF) or rice flour (Rice) was made the same as that of Comparative Example 1. Example 1 (COF-W): 0.2 g of the swallowing-promoting powdered oil and fat composition (COF) Example 2 (COF-V): 0.05 g of the swallowing-promoting powdered oil and fat composition (COF) Comparative Example 1 (Rice): 0.2 g of rice flour Experiment 1: Cold sensation test Experiment 2: Swallowing test The following describes these experiments in detail.

[0054] [Experiment 1] Cooling Sensation Test The swallowing-promoting powder oil and fat composition (COF) or rice flour (Rice) of the examples and comparative examples was appropriately placed at all or any of the positions of T (tip of the tongue or tip), M (center of the tongue or mid), P (back of the tongue or post), and L (edge of the tongue or lateral) on the tongue surface shown in Fig. 1. As [Experiment 1-1], the change over time (after 0 seconds and 60 seconds) was observed by thermography, and as [Experiment 1-2] and [Experiment 1-3], a sensory test for the cooling sensation was conducted by 27 panelists. [Experiment 1-1] Test of change over time by thermography: Temperature measurement by thermography was performed (at 0 seconds) when the composition of the example or comparative example was placed at the position of M (center of the tongue or mid) on the tongue surface, and the temperature measurement was performed again after 60 seconds to observe the change over time. Also, the change over time by thermography when the composition of the example or comparative example was not placed was observed as a control. The results are shown in Fig. 2. Each thermography in Fig. 2 was taken with the back of the tongue as the upper part of the photo and the tip of the tongue as the lower part of the photo as shown in Fig. 1. When 0.2 g of the swallowing-promoting powder oil and fat composition (COF) of Example 1 was placed, the low temperature was maintained even after 60 seconds, but when 0.2 g of the rice flour of Comparative Example 1 was placed, the low temperature could not be maintained after 60 seconds, indicating that the swallowing-promoting powder oil and fat composition (COF) of the present invention is suitable for maintaining the cooling sensation.

[0055] [Experiment 1-2] Sensory test for the cooling sensation by 27 panelists Sensory evaluations were conducted by 27 healthy young panelists (13 males and 14 females, average age ± standard deviation: 26.8 ± 3.8 years) on the cold sensation when the compositions of the examples and comparative examples were placed on the tongue. Specifically, first, the compositions of the examples and comparative examples were placed at any one of the positions of T (tip of the tongue or tip), M (center of the tongue or mid), P (back of the tongue or post), and L (edge of the tongue or lateral) on the surface of the panelist's tongue (time point A), the time point when the panelist first felt the cold sensation was measured (time point B), and then the time point when the panelist finished feeling the cold sensation (the cold sensation disappeared) was measured (time point C). The time from time point A to B until the cold sensation was first felt (cold sensation latency, B - A (seconds)) is shown in Figure 3, and the time from time point B to C from when the cold sensation was first felt until the cold sensation disappeared (cold sensation duration, C - B (seconds)) is shown in Figure 4. As a result, compared with Comparative Example 1, in Examples 1 and 2, the time until the cold sensation was first felt was significantly shorter regardless of the position on the tongue (Figure 3). Also, compared with Comparative Example 1, in Examples 1 and 2, the time from when the cold sensation was first felt until the cold sensation disappeared was significantly longer regardless of the position on the tongue (Figure 4).

[0056] [Experiment 1 - 3] Sensory evaluation of cold sensation intensity by 27 panelists After the experiment in the above [Experiment 1 - 2], all panelists were asked to evaluate the intensity of the felt cold sensation on a VAS scale from "not cold at all (0)" to "extremely cold (the maximum imaginable coldness) (100)". The results are shown in Figure 5 (the vertical axis in Figure 5 is the VAS scale). As shown in Figure 5, it was found that compared with Comparative Example 1, in Examples 1 and 2, a strong cold sensation was felt regardless of the position on the tongue.

[0057] [Experiment 2] Swallowing test It was examined how the swallowing - promoting powder oil - fat compositions (COF) or rice flour (Rice) of the examples and comparative examples affected [Experiment 2 - 1] the swallowing impulse and [Experiment 2 - 2] voluntary swallowing. [Experiment 2 - 1] Swallowing impulse After the experiment of [Experiment 1-2], all panelists were asked to evaluate the strength of the swallowing impulse on a VAS scale from "no feeling of wanting to swallow at all (0)" to "the strongest feeling of wanting to swallow (the maximum imaginable swallowing impulse) (100)". The results are shown in Figure 6 (the vertical axis in Figure 6 is the VAS scale). Here, the swallowing impulse is a phenomenon driven by the impulse to swallow, that is, the impulse to drink. As a result, it was found that the swallowing impulse was significantly greater at P (posterior tongue or posterior part (post)) than at M (central tongue or mid part (mid)).

[0058] [Experiment 2-2] Voluntary swallowing At the position of P (posterior tongue or posterior part (post)) where a large swallowing impulse was observed in the above [Experiment 2-1] (Figure 1), the effects of the swallowing-promoting powder oil composition (COF) or rice flour (Rice) of the examples and comparative examples on voluntary swallowing were verified. Here, voluntary swallowing means repeating swallowing, and the test of voluntary swallowing was evaluated by measuring how many times swallowing can be repeated within a certain period. Specifically, first, 20 healthy young adults (9 males and 11 females, average age ± standard deviation: 26.6 ± 3.9 years) as expert panelists were asked to repeatedly swallow the following compositions of the examples and comparative examples as follows. Example 1 (COF-W): 0.2 g of the swallowing-promoting powder oil composition (COF) Comparative Example 2 (C10R): 0.2 g of caprylic acid triglyceride-containing liquid medium-chain fatty acid oil (Nisshin Oillio Group, Ltd.'s Nisshin MCT C10R) Control 1: Prepared by adding 0.04 g of MCT (liquid medium-chain fatty acid oil (MCT), "Nisshin MCT Oil" manufactured by Nisshin Oillio Group, Ltd.) to 950 μl of water) 0.1 mL Control 2: l-menthol (1×10 -1 M aqueous solution, prepared by mixing and dissolving 0.016 g of l-menthol and 0.04 g of MCT (liquid medium-chain fatty acid oil (MCT), "Nisshin MCT Oil" manufactured by Nisshin Oillio Group, Ltd.) and adding 950 μl of water) 0.1 mL

[0059] The test of voluntary swallowing was conducted as follows. (1)Collect the saliva in the oral cavity and swallow it once. (2)Administer Control 1 or 2 into the oral cavity, instruct to spread throughout the oral cavity, and swallow once after 10 seconds. (3)After 10 seconds have elapsed since the end of (2), place Example 1 or Comparative Example 2 at the position of P on the tongue (back of the tongue or posterior (post)). (4)After 5 seconds have elapsed since the end of (3), instruct to lift the tongue upward (raise) in the oral cavity. (5)After 5 seconds have elapsed since the end of (4), conduct a modified repetitive saliva swallowing test (mRSST, originally a 30 - second RSST modified to 15 seconds) for 15 seconds.

[0060] Here, the above (1) - (4) are the pre - stage of the voluntary swallowing test, and the mRSST in (5) is the test that focuses on voluntary swallowing. The mRSST (modified repetitive saliva swallowing test) is a test to swallow as quickly as possible within 15 seconds, measuring the number of swallows within 15 seconds and the time required until the first swallow. For each swallow, the composition of Example 1 or Comparative Example 2 is not added each time. Only the composition placed in (3) is swallowed during the first swallow, and for subsequent swallows, the composition remaining in the oral cavity is swallowed. The results are shown in Figure 8 (the number of swallows within 15 seconds) and Figure 9 (the time required until the first swallow). As shown in Figure 8, it can be seen that in both cases of using Control 1 and 2, Example 1 had a greater number of swallows than Comparative Example 2. Also, as shown in Figure 9, in both cases of using Control 1 and 2, there was no significant difference in the time required until the first swallow between Comparative Example 2 and Example 1. From the results of Figure 9, it was found that the result of the number of swallows in Figure 8 was not due to fluctuations in the number of swallows caused by other factors such as the amount of saliva in the oral cavity and the oral environment, but was largely due to the presence of the powder oil - fat composition for promoting swallowing (COF) of Example 1.

[0061] In addition, as a preliminary test, the fatigue level of the panelists after repeating the mRSST four times was measured (Figure 7). Specifically, 10 healthy young adults (10 females, mean age ± standard deviation: 26.3 ± 3.8 years), who were professional panelists, were asked to repeat the following tests (6a) or (6b) to (8) four times, and the average value of the number of swallowing times of mRSST in (7) for each of the first to fourth times was measured as the number of swallowing times. (6a) Administer 0.1 mL of water at 25°C into the oral cavity, instruct to spread it throughout the oral cavity, and swallow once after 10 seconds. (6b) Without administering 0.1 mL of water at 25°C into the oral cavity, instruct to perform the same movement of spreading it throughout the oral cavity as in (6a), and perform a swallowing action once after 10 seconds. (7) Perform mRSST 10 seconds after the completion of (6a) or (6b). (8) Rinse the oral cavity with water at 25°C, and set an interval of 2 minutes from the end of mRSST in (7) to (6a) or (6b). Specifically, mRSST in (7) was repeated four times in the order of (6a) → (7) → (8) → (6b) → (7) → (8) → (6a) → (7) → (8) → (6b) → (7). The number of swallowing times of each mRSST was recorded to evaluate the fatigue feeling due to the repetition of the test. As a result, no significant difference was found in the number of swallowing times from the first to the fourth time, and it was confirmed that even if mRSST was repeated, the panelists did not get fatigued and it did not affect the number of swallowing times.

Industrial Applicability

[0062] The powder oil and fat composition for promoting swallowing of the present invention can be widely used in the food field, particularly in the food field for nursing care.

Claims

1. A powdered oil and fat composition for promoting swallowing, containing 65 to 99% by mass of one or more XXX triglycerides having a fatty acid residue X with a carbon number of x at positions 1 to 3, and 35 to 1% by mass of one or more XY triglycerides in which one of the fatty acid residues X in the XXX triglyceride is replaced with a fatty acid residue Y with a carbon number of y, when the total triglyceride content is taken as 100% by mass, The number of carbon atoms x is an integer selected from 10 to 12, The powdered oil composition for promoting swallowing, wherein each of the carbon numbers y is independently an integer selected from x+2 to x+12 and is an integer of 22 or less.

2. The powdered oil or fat composition for promoting swallowing according to claim 1 , which can impart a cooling sensation through the tongue.

3. The powdered oil composition for swallowing promotion has a loose bulk density of 0.1 to 0.6 g / cm 3 The powdered oil composition for promoting swallowing according to claim 1 or 2, wherein the powdered oil composition for promoting swallowing has an average particle size (d50) of 0.5 to 200 μm.

4. The powdered oil composition for promoting swallowing according to any one of claims 1 to 3, wherein the fatty acid residue X is selected from a capric acid residue and a lauric acid residue, and the fatty acid residue Y is selected from a myristic acid residue, a palmitic acid residue and a stearic acid residue.

5. A food for which swallowing is promoted, comprising a food ingredient and the powdered oil composition for swallowing promotion described in any one of claims 1 to 4, wherein the powdered oil composition for swallowing promotion is present in a crystalline state in the food.

6. 6. The food product according to claim 5, wherein the swallowing is promoted by a cooling sensation through the tongue imparted by the powdered oil or fat composition for promoting swallowing.

7. A method for producing a food for which swallowing is promoted, comprising a step of mixing a powdered oil composition for promoting swallowing according to any one of claims 1 to 4 with a food raw material to obtain a food for which swallowing is promoted, wherein the powdered oil composition for promoting swallowing is present in a crystalline state in the food for which swallowing is promoted.

8. A method for promoting swallowing (excluding medical procedures for humans), comprising the steps of: mixing a powdered oil or fat composition for promoting swallowing according to any one of claims 1 to 4 with a food raw material to obtain a food for which swallowing is promoted, in which the powdered oil or fat composition for promoting swallowing is present in a crystalline state; and orally ingesting the food for which swallowing is promoted.

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