Thickening composition

Abstract

The present invention provides a composition for imparting thickness to a food or drink and improving the ease of swallowing of the food or drink. More specifically, the present invention provides a composition for imparting thickness to a food or drink and improving the ease of swallowing of the food or drink, comprising a first thickener and a second thickener, The first thickener is 1-100S -1 It exhibits pseudoplasticity at a shear rate of The second thickener is 1-100S -1 It exhibits Newtonian viscosity at a shear rate of The composition has a thickening effect when the first and second thickeners are used together in equal amounts that is at or below the additive level of the thickening effect when each is used alone.

Description

Cross - reference to related applications

[0001] This patent application claims priority based on Japanese Patent Application No. 2019 - 055505 filed on March 22, 2019, and the entire disclosure content in such prior patent application is incorporated herein by reference and made a part of this specification.

Technical Field

[0002] The present invention relates to a thickening - imparting composition.

Background Art

[0003] For patients with dysphagia, in order to prevent aspiration, efforts have been made to impart thickness to thin liquids. The strength of the thickness varies depending on the severity of the patient and the swallowing state, and it is necessary for experts such as doctors, speech - language therapists (STs), and dietitians to adjust the thickness according to the individual dynamics of the patients.

[0004] As a component for imparting thickness, for example, xanthan gum, which is a thickening component, is often used (Patent Document 1). However, in a thickness - imparting method using a thickening polysaccharide with a large shear fluidity, that is, a higher viscosity is exhibited at a lower shear rate, when the viscosity is adjusted high based on the thickness standard of the academic society set by a measurement method at a high shear rate of 50 s -1 There were problems such as when the viscosity was adjusted high based on the thickness standard of the academic society set by a measurement method at a high shear rate of 50 s, the viscosity at a low shear rate increased significantly, making it difficult to flow in the oral cavity and the space of the throat. In particular, for beverages such as tea with a refreshing and moist mouthfeel, from the perspective of preventing aspiration, it is essential to impart thickness, but there were problems such as an excessive strong thickness being imparted, impairing the mouthfeel, and the thickness making it even more difficult to drink, increasing the risk of remaining in the throat. Also, adjusting the thickness was very difficult.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

[0006] When two types of thickeners are combined, an interaction (synergistic effect) often occurs, resulting in a viscosity that exceeds the additive viscosity of the viscosities of the two individual thickeners. The inventors of the present invention surprisingly found that when a first thickener showing pseudoplasticity at a shear rate of 1 to 100 s -1 and a second thickener showing Newtonian-like viscosity at a shear rate of 1 to 100 s -1 are combined, such an interaction does not occur, and an appropriate thickness is imparted to the food or drink, and the ease of swallowing of the food or drink is improved. The present invention is based on these findings.

[0007] Therefore, an object of the present invention is to provide a composition that imparts thickness to a food or drink and improves the ease of swallowing of the food or drink.

[0008] According to the present invention, the following inventions are provided. <1>A composition for imparting thickness to a food or drink and improving the ease of swallowing of the food or drink, comprising a first thickener and a second thickener, wherein the first thickener shows pseudoplasticity at a shear rate of 1 to 100 S -1 and the second thickener shows Newtonian-like viscosity at a shear rate of 1 to 100 S -1 , and the thickening effect when the first and second thickeners are used in combination in equal amounts is at or below the additive level of the thickening effects when used alone, respectively. <2>The composition according to <1>, wherein when the flow characteristics of the first thickener are represented by the following formula (1), n is -1 to -0.7: [Formula 1] P = μD n (1) [wherein, P is the shear stress (Pa), D is the shear rate (s -1 ), μ is the non-Newtonian viscosity coefficient, and n is the non-Newtonian viscosity index]. <3>The composition according to <1> or <2>, wherein the first thickener is at least one selected from the group consisting of xanthan gum, succinoglycan gum, gellan gum fluid gel, and crystalline cellulose. <4>The composition according to any one of <1> to <3>, wherein when the flow characteristics of the second thickener are represented by the following formula (1), n is -0.15 to 0.15: [Equation 2] P = μD n (1) [wherein, P is shear stress (Pa), D is shear rate (s -1 ), μ is non-Newtonian viscosity coefficient, and n is non-Newtonian viscosity index]. <5>The composition according to any one of <1> to <4>, wherein the second thickener is at least one selected from the group consisting of carboxymethyl cellulose, guar gum, alginic acid, and pectin. <6>The composition according to any one of <1> to <5>, which is for assisting the ingestion of dysphagic patients and is ingested as a mixture with food or drink. <7>The composition according to any one of <1> to <6>, wherein the mass ratio of the first thickener to the second thickener (first thickener / second thickener) is 20 / 80 to 90 / 10. <8>The composition according to any one of <1> to <7>, wherein the content of the first thickener is 15 to 95% by mass. <9>The composition according to any one of <1> to <8>, wherein the content of the second thickener is 5 to 85% by mass. <10>The composition according to any one of <1> to <9>, wherein the total mixing amount of the first and second thickeners with respect to the total amount of the mixture of the composition and food or drink is 0.1 to 3% by mass. <11>The composition according to any one of <2> to <10>, wherein the flow characteristics of the composition are represented by the following formula (1). When D is 0.1 or more and 1 or less, n is a; when D is more than 1 and 100 or less, n is b; when D is more than 100 and 1000 or less, n is c. Then, the ratio of c to b (c / b) is 1.1 or more, and the ratio of b to a (b / a) is 0.9 or less: [Equation 3] P = μD n (1) [wherein, P is shear stress (Pa), D is shear rate (s -1 ), μ is non-Newtonian viscosity coefficient, and n is non-Newtonian viscosity index]. <12>The composition according to any one of <1> to <11>, which is liquid, powder or granular.

[0009] The composition of the present invention can impart thickness to food and beverages and improve the drinkability of food and beverages.

Brief Description of Drawings

[0010]

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[0011] According to one aspect of the present invention, there is provided a composition for imparting thickness to food and beverages and improving the drinkability of food and beverages, which comprises a first thickener and a second thickener.

[0012] First thickener The first thickener used in the present invention means a thickener that exhibits pseudoplasticity at a shear rate of 1 to 100 s -1 Here, pseudoplasticity is a type of non-Newtonian property. Non-Newtonian refers to the flow characteristics of a fluid in which the shear stress and shear rate do not follow Newton's viscosity law. In a pseudoplastic fluid, the shear stress decreases in proportion to the increase in shear rate, and the viscosity changes according to the shear rate. The pseudoplasticity (relationship between shear stress and shear rate) of the first thickener is derived from the relationship between at least two shear rates and the shear stress calculated from the viscosity at the corresponding shear rates, using a commercially available viscoelasticity measuring device well-known to those skilled in the art. The shear stress (Pa) can be calculated by multiplying the viscosity (Pa·s) by the shear rate (1 / s), but the value of the shear stress displayed on a commercially available viscoelasticity measuring device equipped with an automatic calculation function may also be used. Specifically, the pseudoplasticity of the first thickener can be determined by the method shown in the examples described below.

[0013] As the first thickener used in the present invention, any thickener that exhibits pseudoplasticity at a shear rate of 1 to 100 s -1 can be used. Those produced using microorganisms according to conventional methods may be used, or commercially available products may be used. For example, thickeners exhibiting such pseudoplasticity that are commercially available for food additives can be used. These thickeners may be used alone or in combination of two or more.

[0014] According to a preferred embodiment of the present invention, when the flow characteristics of the first thickener used in the present invention are represented by the following formula (1), n is -1 to -0.7: [Equation 4] P = μD n (1) [where P is the shear stress (Pa), D is the shear rate (s -1 ), μ is the non-Newtonian viscosity coefficient, and n represents the non-Newtonian viscosity index].

[0015] The above formula (1) is also called a viscous formula. In formula (1), the viscosity (25°C, Pa·s) can be measured using a viscoelasticity measuring device: MCR501 rheometer (Anton Paar) (see Example 1 described later). In the present invention, the viscosity of a non-Newtonian fluid changes according to the shear rate. Therefore, in the present invention, the flow characteristics of the composition of the present invention are expressed by the range of the non-Newtonian viscosity index (also called the fluidity index) n derived from the relationship between at least two shear rates and the shear stress that can be calculated from the viscosity at the shear rate. For example, the shear rate range for measurement can be expanded to a range such as 0.1 to 100 / s, 1 to 100 / s according to the device, but this range can be adjusted as appropriate. Also, the shear stress (Pa) can be calculated by integrating the viscosity (Pa·s) with the shear rate (1 / s), but the value of the shear stress displayed on a commercially available viscoelasticity measuring device equipped with an automatic calculation function may also be used.

[0016] According to a preferred embodiment of the present invention, the first thickener used in the present invention is selected from the group consisting of xanthan gum, succinoglycan gum, gellan gum, and crystalline cellulose, and more preferably xanthan gum. These thickeners may be used alone or in combination of two or more.

[0017] Xanthan gum is a polysaccharide that can be produced by fermenting saccharides such as starch with Xabthomonas campestris. Xanthan gum may be produced using microorganisms according to a conventional method, or a commercially available product may be used. Examples of commercially available products include Sun Ace (Mitsubishi Kagaku Foods), Keltrol (CP Kelco), Echo Gum (DSP Gohsei Food & Chemical), GRINDSTED Xanthan Clear80 (DuPont), and GRINDSTED Xanthan MAS-SH clear (DuPont).

[0018] Succinoglycan gum is a polysaccharide that can be produced by fermenting saccharides such as starch with Agrobacterium tumefaciens. Succinoglycan gum may be produced using microorganisms according to a conventional method, or a commercially available product may be used. As a commercially available product, for example, GRINDSTED Succinoglycan J (DuPont) can be used.

[0019] Gellan gum is a polysaccharide that can be produced by Sphingomonas elodea, and includes highly acyl group-containing HA gellan gum and LA gellan gum from which the acyl group has been removed. Gellan gum may be produced using a product produced according to a conventional method, or a commercially available product may be used. As a commercially available product, for example, KELCOGEL T100 (CP Kelco), Kelcogel HMB-P (CP Kelco), KELCOGEL HT (CP Kelco), GELLAN NM 205 (DuPont), and Gellan Gum DAI90 (DuPont) can be used.

[0020] Crystalline cellulose is produced by partially depolymerizing α-cellulose with an acid. Crystalline cellulose may be produced using a product produced according to a conventional method, or a commercially available product may be used. As a commercially available product, for example, GRINDSTED MCC (DuPont), Theolas (Asahi Kasei) can be used.

[0021] Second thickener The second thickener used in the present invention has a viscosity of 1 to 100 s -1It means a thickener that exhibits Newtonian-like viscosity at a shear rate. Here, Newtonian-like viscosity refers to a property that shows almost the same characteristics as a Newtonian fluid. Newtonian property refers to the flow property of a fluid in which the relationship between shear stress and shear rate follows Newton's viscosity law, that is, the viscosity remains constant regardless of the shear rate. Therefore, the viscosity of a fluid with Newtonian-like viscosity can be represented by a viscosity curve as being almost constant (a horizontal straight line) with respect to the shear rate. The Newtonian-like viscosity (the relationship between shear stress and shear rate) of the second thickener is derived from a graph of the non-Newtonian viscosity index (also called the fluidity index) determined from the relationship between at least two shear rates and the shear stress calculated from the viscosity at the corresponding shear rates, using a commercially available viscoelasticity measuring device well-known to those skilled in the art. The shear stress (Pa) can be calculated by integrating the viscosity (Pa·s) with the shear rate (1 / s), but the value of the shear stress displayed on a commercially available viscoelasticity measuring device equipped with an automatic calculation function may also be used. Specifically, the Newtonian-like viscosity of the second thickener can be determined by the method shown in the examples described later.

[0022] As the second thickener used in the present invention, any one that exhibits Newtonian-like viscosity at a shear rate of 1 to 100 s -1 can be used. Those produced using microorganisms according to a conventional method may be used, or commercially available products may be used. For example, a thickener that exhibits such Newtonian-like viscosity and is commercially available for food additives can be used. These thickeners may be used alone or in combination of two or more.

[0023] According to a preferred embodiment of the present invention, when the flow property of the second thickener used in the present invention is represented by the above formula (1), n is, for example, -0.6 to 0.15, more preferably -0.15 to 0.15, still more preferably -0.1 to 0.1, and even more preferably -0.05 to 0.05. It is preferable that the second thickener has n near 0.

[0024] According to a preferred embodiment of the present invention, the second thickener used in the present invention is selected from the group consisting of carboxymethyl cellulose, alginic acid, and pectin, and is preferably carboxymethyl cellulose. These thickeners may be used alone or in combination of two or more. Since the second thickener has Newtonian-like viscosity, the average molecular weight of the thickener is not limited from the viewpoint that it can be used regardless of viscosity even in an aqueous solution state. For example, a thickener having an average molecular weight of 5000 to 10000000 can be used.

[0025] Carboxymethyl cellulose (also referred to as CMC or cellulose gum) is a derivative of cellulose. Carboxymethyl cellulose is a component that has not been conventionally used for the purpose of imparting tromi. Examples of commercially available carboxymethyl cellulose include Sunrose (Nippon Paper Industries Co., Ltd.), Cellogen F (Daiichi Kogyo Seiyaku Co., Ltd.), CMC Daicel (Daicel Finechem Co., Ltd.), GRINDSTED BEV130 (DuPont), GRINDSTED BEV150 (DuPont), and GRINDSTED BEV350 (DuPont). Preferably, GRINDSTED BEV130 (DuPont) (low viscosity: 2%, 800 to 1600 mPa·s), GRINDSTED BEV150 (DuPont) (medium viscosity: 1%, 1500 to 3500 mPa·s), and GRINDSTED BEV350 (DuPont) (high viscosity: 1%, 3000 to 5000 mPa·s).

[0026] Alginic acid is a polysaccharide derived from brown algae. For example, Kimica Algin (Kimica Corporation) can be used.

[0027] Pectin is a complex polysaccharide. For example, GRINDSTED PECTIN (DuPont) can be used.

[0028] The composition of the present invention comprises a first thickener and a second thickener. According to one embodiment, when the first and second thickeners are used in equal amounts in the above composition, the thickening effect is at or below the additive level of the thickening effects when each is used alone.

[0029] According to a preferred embodiment of the present invention, the combination of the first thickener and the second thickener in the composition of the present invention is xanthan gum and carboxymethyl cellulose, xanthan gum and alginic acid, succinoglycan gum and carboxymethyl cellulose, more preferably xanthan gum and carboxymethyl cellulose.

[0030] According to a preferred embodiment of the present invention, the mass ratio of the first thickener to the second thickener (first thickener / second thickener) is 20 / 80 to 90 / 10, more preferably 30 / 70 to 85 / 15, still more preferably 30 / 70 to 80 / 20, still more preferably 30 / 70 to 60 / 40, and particularly more preferably 40 / 60 to 60 / 40.

[0031] According to a preferred embodiment of the present invention, the content of the first thickener is 15 to 95% by mass, more preferably 20 to 90% by mass, still more preferably 20 to 85% by mass, still more preferably 20 to 70% by weight, and particularly more preferably 30 to 70% by mass.

[0032] According to a preferred embodiment of the present invention, the content of the second thickener is 5 to 85% by mass, more preferably 10 to 80% by mass, still more preferably 15 to 80% by mass, still more preferably 30 to 80% by weight, and particularly more preferably 30 to 70% by mass.

[0033] According to a preferred embodiment of the present invention, the flow characteristics of the composition of the present invention are represented by the above formula (1). When n is a when D is 0.1 or more and 1 or less, n is b when D exceeds 1 and is 100 or less, and n is c when D exceeds 100 and is 1000 or less, the ratio of c to b (c / b) is 1.1 or more, and the ratio of b to a (b / a) is 0.9 or less.

[0034] The flow characteristics (relationship between shear stress and shear rate) of the composition of the present invention are determined by a graph of the non-Newtonian viscosity index (also referred to as the fluidity index), which is derived from the relationship between at least two shear rates and the shear stress calculated from the viscosity at the shear rate, using a commercially available viscoelasticity measuring device well-known to those skilled in the art. The shear stress (Pa) can be calculated by integrating the viscosity (Pa·s) with the shear rate (1 / s), but the value of the shear stress displayed on a commercially available viscoelasticity measuring device equipped with an automatic calculation function may also be used. Specifically, the flow characteristics of the composition of the present invention can be determined by the method shown in the examples described below.

[0035] The composition of the present invention shows pseudoplasticity at a shear rate of 1 to 100 s -1 and a second thickener showing Newtonian-like viscosity at a shear rate of 1 to 100 s -1 By combining them, it is possible to impart appropriate viscosity and at the same time improve the swallowability of food and drink products. The swallowability of food and drink products can be scored by a sensory evaluation test when consuming the food and drink products, and the results can be obtained by the method of Example 4 described below.

[0036] According to a preferred embodiment of the present invention, the composition of the present invention is a composition for assisting the ingestion of dysphagic patients, which is ingested as a mixture with food and drink products.

[0037] Dysphagic patients refer to those with reduced swallowing function. Dysphagic patients are prone to so-called aspiration, in which food and drink products accidentally flow into the trachea during swallowing, and as a result, they are prone to pneumonia, asphyxiation death, etc. Dysphagia is often confirmed not only in patients with acute events such as stroke, brain injury, oral cancer or pharyngeal cancer surgery, or neurological diseases, but also in elderly people with reduced swallowing function.

[0038] The composition for assisting ingestion of dysphagia patients refers to a composition (composition for assisting ingestion) that, when used by mixing it with ingestible foods and beverages, enables dysphagia patients to easily ingest the said foods and beverages. By mixing the composition of the present invention with foods and beverages, an appropriate thickness can be imparted to the foods and beverages, particularly beverages, and foods and beverages with a thickness that is difficult to aspirate can be obtained, that is, foods and beverages that are easy for dysphagia patients to ingest.

[0039] Foods and beverages are those other than pharmaceuticals, and there is no particular limitation as long as they are in an orally ingestible form such as solutions, suspensions, emulsions, powders, solid molded products, etc. Specifically, for example, instant foods such as instant noodles, retort foods, canned foods, microwave foods, instant soups and miso soups, freeze-dried foods, etc.; beverages such as soft drinks, fruit juice drinks, vegetable drinks, soy milk drinks, coffee drinks, tea drinks, powdered drinks, concentrated drinks, alcoholic drinks, etc.; wheat flour products such as bread, pasta, noodles, cake mixes, bread flour, etc., seasonings such as sauces, tomato processed seasonings, flavor seasonings, cooking mixes, sauces, dressings, soup stocks, curry and stew bases, etc.; oils and fats such as processed oils and fats, butter, margarine, mayonnaise, etc.; dairy products such as milk drinks, yogurts, lactic acid bacteria drinks, ice creams, creams, etc.; agricultural processed products such as canned agricultural products, jams and marmalades, cereals, etc.; frozen foods, etc. The foods and beverages used in the present invention are preferably beverages in that the composition of the present invention can impart an appropriate thickness while leaving a crispy and refreshing taste.

[0040] According to a preferred embodiment of the present invention, the total mixing amount of the first and second thickeners with respect to the total amount of the mixture of the composition of the present invention and foods and beverages is 0.1 to 3% by mass, more preferably 0.4 to 2% by mass, and still more preferably 0.5 to 1.5% by mass.

[0041] The shape of the composition of the present invention is not particularly limited as long as it is a shape that is easy to mix with foods and beverages, and it may be liquid, powder or granular. According to a preferred embodiment of the present invention, it is liquid from the viewpoint of being able to be quickly stirred without forming lumps in beverages.

[0042] According to another aspect of the present invention, there is provided a method for producing a composition for imparting thickness and improving the drinkability to food and drink, comprising: adjusting the shear stress and shear rate of the composition so as to satisfy the following formulas (2) to (4): A method is provided, comprising: [Formula 5] y = 0.1889x -0.521 (where x is 0.1 or more and 1 or less) (2) y = 0.194x -0.19 (where x is more than 1 and 100 or less) (3) y = 0.3808x -0.328 (where x is more than 100 and 1000 or less) (4) (wherein y represents shear stress (Pa) and x represents shear rate (S -1 )).

[0043] According to another aspect of the present invention, there is provided a method for imparting thickness and improving the drinkability to food and drink, comprising adding to the food and drink a composition having a shear stress and a shear rate that satisfy the following formulas (2) to (4): [Formula 6] y = 0.1889x -0.521 (where x is 0.1 or more and 1 or less) (2) y = 0.194x -0.19 (where x is more than 1 and 100 or less) (3) y = 0.3808x -0.328 (where x is more than 100 and 1000 or less) (4) (wherein y represents shear stress (Pa) and x represents shear rate (S -1 )).

[0044] According to another aspect of the present invention, there is provided a method for imparting thickness and improving the drinkability of food and drink, comprising adding to the food and drink a composition comprising a first thickener and a second thickener, wherein the first thickener exhibits pseudoplasticity at a shear rate of 1 to 100 S -1 and the second thickener exhibits Newtonian-like viscosity at a shear rate of 1 to 100 S. -1 A method is provided.

[0045] According to another aspect of the present invention, there is provided a method for assisting swallowing of a dysphagic person, comprising causing the dysphagic person to ingest a mixture of a composition containing a first thickening agent and a second thickening agent and a food or drink, wherein the first thickening agent exhibits pseudoplasticity at a shear rate of 1 to 100 S -1 and the second thickening agent exhibits Newtonian-like viscosity at a shear rate of 1 to 100 S -1 . Here, according to another preferred aspect of the present invention, the above method excludes medical acts on humans.

[0046] According to another aspect of the present invention, there is provided use of a combination of a first thickening agent and a second thickening agent in the manufacture of a composition for assisting swallowing of a dysphagic person, which is ingested as a mixture with a food or drink, wherein the first thickening agent exhibits pseudoplasticity at a shear rate of 1 to 100 S -1 and the second thickening agent exhibits Newtonian-like viscosity at a shear rate of 1 to 100 S -1 .

[0047] According to another aspect of the present invention, there is provided use of a combination of a first thickening agent and a second thickening agent in the manufacture of a composition for imparting thickness to a food or drink and improving the drinkability of the food or drink, wherein the first thickening agent exhibits pseudoplasticity at a shear rate of 1 to 100 S -1 and the second thickening agent exhibits Newtonian-like viscosity at a shear rate of 1 to 100 S -1 .

[0048] According to another aspect of the present invention, there is provided a combination of a first thickening agent and a second thickening agent for assisting swallowing of a dysphagic person, which is ingested as a mixture with a food or drink, wherein the first thickening agent exhibits pseudoplasticity at a shear rate of 1 to 100 S -1 and the second thickening agent exhibits Newtonian-like viscosity at a shear rate of 1 to 100 S -1 .

[0049] According to another aspect of the present invention, a combination of a first thickener and a second thickener for imparting thickness to a food or drink and improving the drinkability of the food or drink, wherein the first thickener has a shear rate of 1 to 100 S -1 shows pseudoplasticity, and the second thickener has a shear rate of 1 to 100 S -1 shows Newtonian-like viscosity, is provided.

[0050] According to another aspect of the present invention, use of a combination of a first thickener and a second thickener for assisting the ingestion of dysphagia patients, which is ingested as a mixture with a food or drink, wherein the first thickener has a shear rate of 1 to 100 S -1 shows pseudoplasticity, and the second thickener has a shear rate of 1 to 100 S -1 shows Newtonian-like viscosity, is provided. According to one preferred embodiment of the present invention, the use of the present invention is a non-therapeutic use.

[0051] According to another aspect of the present invention, use of a combination of a first thickener and a second thickener for imparting thickness to a food or drink and improving the drinkability of the food or drink, wherein the first thickener has a shear rate of 1 to 100 S -1 shows pseudoplasticity, and the second thickener has a shear rate of 1 to 100 S -1 shows Newtonian-like viscosity, is provided.

[0052] Any of the above method, use, and combination aspects can be implemented according to the description of the composition of the present invention.

Examples

[0053] Example 1: A tromie-imparting composition comprising xanthan gum and cellulose gum (1) Measurement of fluid characteristics (flow curve) Using the formulations shown in Table 1 below, tromi-imparting compositions were prepared. As xanthan gum, GRINDSTED Xanthan clear 80 (DuPont) and GRINDSTED Xanthan MAS―SH clear (DuPont) were used. As cellulose gum (carboxymethyl cellulose), GRINDSTED BEV130 (DuPont) (low viscosity: 2%, 800 - 1600 mPa·s), GRINDSTED BEV150 (DuPont) (medium viscosity: 1%, 1500 - 3500 mPa·s), and GRINDSTED BEV350 (DuPont) (high viscosity: 1%, 3000 - 5000 mPa·s) were used.

[0054]

Table 1

[0055] For the tromi-imparting compositions of blends 0 - 80, 2 - 5, 8, 11 - 13, 15, and 19, the components (xanthan gum and / or cellulose gum) were dissolved in deionized water such that the mass of the components was 1% by mass relative to the total mass of the entire solution. The fluid properties (relationship between shear rate and viscosity) of the resulting aqueous solutions were measured using a viscoelasticity measuring device: MCR501 rheometer (Anton Paar). Specifically, the viscosity (25°C, Pa·s) was measured using a 25 mm diameter cone plate under the conditions of GAP 1 mm, 25°C, and a shear rate of 0.1 - 1000 / s.

[0056] Among the resulting aqueous solutions, the measurement results for the aqueous solution using BEV150 as the cellulose gum are shown in FIG. 1, and the measurement results for the aqueous solution using BEV130 are shown in FIG. 2. All of the aqueous solutions obtained from the composition examples (blends 2 - 5, 8, 11 - 13, 15, and 19) of the present invention exhibited fluid properties different from those of the comparative control example blend 0 - 80 (xanthan gum only). Specifically, in the low shear rate range (0.1 - 10 s -1 ), a decreasing trend in viscosity was observed.

[0057] For the tromi-imparting compositions of blends 0-80, 3, and 116 to 131, the content components (xanthan gum and / or cellulose gum) were dissolved in deionized water such that the mass of the content components was 0.6% by mass relative to the total mass of the entire solution. The fluid properties of the obtained aqueous solution were similarly measured using a viscoelasticity measuring device: MCR501 rheometer (Anton Paar).

[0058] The measurement results are shown in Figure 3. Also, the individual measurement results of the aqueous solutions obtained from blends 121, 125, 127, and 128 are shown in Figures 4A to 4D.

[0059] As shown in Figures 3 and 4A to D, all of the aqueous solutions obtained from the composition examples (blends 3, 116 to 131) of the present invention showed a tendency for the viscosity to decrease in the low shear rate range (0.1 to 10 s -1 ) as compared with blend 0-80 (xanthan gum only).

[0060] (2) Evaluation of non-Newtonian viscosity index (fluidity index) Based on each measured value of the fluid properties of the aqueous solutions obtained from blend 0-80, BEV130, and blend 19, the following formula (1): [Equation 7] P = μD n (1) [where P is the shear stress (Pa), D is the shear rate (s -1 ), μ is the non-Newtonian viscosity coefficient, and n is the non-Newtonian viscosity index] was applied to the viscosity formula (the shear stress (Pa) was applied as the value calculated by multiplying the viscosity (Pa·s) by the shear rate (s -1 )) to evaluate the non-Newtonian viscosity index (fluidity index) n. Also, based on each measured value of the fluid properties of the aqueous solutions obtained from BEV150, blends 9, 2, 3, 6, 11, 10, 5, 1, 8, 7, 20, 13, and 14 prepared according to the component formulations in Table 2 below, the viscosity formula of the above formula (1) was applied to evaluate the non-Newtonian viscosity index (fluidity index) n.

[0061] The results of Blend 0-80, BEV130, and Blend 19 are shown in FIGS. 5A to 5C. The results of BEV150, Blend 9, 2, 3, 6, 11, 10, 5, 1, 8, 7, 20, 13, and 14, which were evaluated in the same manner as these, are shown in Table 2 together with the results of Blend 0-80, BEV130, and Blend 19.

Table 2

[0062] From the above results for Blend 9, 2, 3, 6, 11, 10, 5, 1, 8, 7, 20, 13, 19, and 14, when the shear rate (s -1 ) is 0.1 or more and 1 or less, n is defined as a; when the shear rate is more than 1 and 100 or less, n is defined as b; and when the shear rate is more than 100 and 1000 or less, n is defined as c, it was found that the ratio of c to b (c / b) is 1.1 or more and the ratio of b to a (b / a) is 0.9 or less.

[0063] Example 2: A tromie-imparting composition comprising xanthan gum and alginic acid A test section using alginic acid instead of cellulose gum was added, and based on the method of Example 1(1) above, the tromie-imparting compositions shown in Table 3 below were prepared. As the alginic acid, GRINDSTED Alginate (DuPont) was used.

[0064]

Table 3

[0065] For each tromie-imparting composition, the content component (xanthan gum and / or alginic acid) was dissolved in deionized water so that the mass of the content component was 1% by mass with respect to the total mass of the entire solution. The fluid characteristics (relationship between shear rate and viscosity) of the obtained aqueous solution were measured using a viscoelasticity measuring device: MCR501 rheometer (Anton Paar) according to the method of (1) in Example 1 above.

[0066] The results are shown in FIG. 6.

[0067] XG / Alginate (a composition consisting of xanthan gum and alginic acid) exhibits different fluid properties from Blend 0-80 (xanthan gum only). Specifically, in the low shear rate range (0.1~10 s -1 ), a tendency for viscosity reduction was observed.

[0068] Example 3: A tromie-imparting composition comprising succinoglycan and cellulose gum A test group using succinoglycan gum instead of xanthan gum was added, and based on the method of Example 1(1) above, the tromi-imparting compositions described in Table 4 below were prepared. GRINDSTED succinoglycan J (DuPont) was used as the succinoglycan gum.

[0069]

Table 4

[0070] For each tromi-imparting composition, the content component (succinoglycan and / or cellulose gum) was dissolved in deionized water so that the mass of the content component was 1% by mass based on the total mass of the entire solution. The fluid properties (relationship between shear rate and viscosity) of the obtained aqueous solution were measured using a viscoelasticity measuring device: MCR501 rheometer (Anton Paar) according to the method of Example 1(1) above.

[0071] The results are shown in Figure 7.

[0072] All of the composition examples (Blends 34~37) of the present invention exhibit different fluid properties from succinoglycan (succinoglycan only). Specifically, in the low shear rate range (0.1~10 s -1 ), a tendency for viscosity reduction was observed.

[0073] Example 4: Sensory evaluation Sensory evaluations were conducted on the tromi-imparting compositions (Blends 3, 121, 125, 127, 128, 0-80) obtained in Example 1.

[0074] The sensory evaluation was conducted three times each by eight panelists (healthy individuals) for 11 items in the description of the sensory characteristics in Table 5 below based on ISO 13299 "Sensory analysis - Methodology - General guidance for establishing a sensory profile".

[0075]

Table 5

[0076] Table 6 shows the results of analyzing the obtained sensory evaluation scores by analysis of variance (ANOVA) and Fisher's least significant difference method (Fisher’s LSD).

[0077]

Table 6

[0078] Also, the statistical analysis results of the sensory evaluation scores are shown in a sensory spider diagram (Figure 8). Positive items are shown on the left side and negative items are shown on the right side.

[0079] As shown in Table 6 and Figure 8, the composition examples (Blends 3, 121, 125, 127, 128) of the present invention were preferable in terms of ease of swallowing, stretchability on the tongue, overall ease of swallowing, and juiciness compared to Blend 0 - 80 (xanthan gum only). In particular, Blend 128 had the most improved ease of swallowing, stretchability on the tongue, overall ease of swallowing, and juiciness.

Claims

1. A composition for imparting viscosity to food and beverages and improving the swallowability of food and beverages, comprising a first thickening agent and a second thickening agent, wherein the first thickening agent is succinoglycan gum, the second thickening agent is carboxymethyl cellulose, the composition may be ingested as a mixture with the food and beverage, the mass ratio of the first thickening agent to the second thickening agent (first thickening agent / second thickening agent) is 30 / 70 to 60 / 40, the flow characteristics of the composition or the mixture are represented by the following formula (1), P = μDn (1) [wherein, P represents shear stress (Pa), D represents shear rate (s-1), μ represents non-Newtonian viscosity coefficient, and n represents non-Newtonian viscosity index, based on the measured values under the condition of 25°C.] When n when D is 0.1 or more and 1 or less is a, n when D is more than 1 and 100 or less is b, and n when D is more than 100 and 1000 or less is c, a composition wherein the ratio of c to b (c / b) is 1.1 or more and the ratio of b to a (b / a) is 0.9 or less.

2. The composition according to claim 1, wherein when the flow characteristics of the first thickening agent are represented by formula (1), n is -1 to -0.

7.

3. The composition according to claim 1 or 2, wherein when the flow characteristics of the second thickening agent are represented by formula (1), n is -0.15 to 0.

15.

4. The composition according to any one of claims 1 to 3, for assisting the ingestion of dysphagic patients, which is ingested as a mixture with food and beverages.

5. The composition according to any one of claims 1 to 4, wherein the content of the first thickening agent is 15 to 95% by mass.

6. The composition according to any one of claims 1 to 5, wherein the content of the second thickening agent is 5 to 85% by mass.

7. The composition according to any one of claims 1 to 6, wherein the total mixing amount of the first and second thickening agents with respect to the total amount of the mixture of the composition and the food and beverage is 0.1 to 3% by mass.

8. The composition according to any one of claims 1 to 7, which is liquid, powder or granular.

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