Powdered oil composition for promoting swallowing 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 composition for promoting swallowing, and a method for producing the same. [Background technology]

[0002] Elderly people, especially those requiring care, often have impaired chewing and swallowing abilities, resulting in what is known as dysphagia. Consequently, there is an increasing risk of pneumonia and other illnesses caused by aspiration, where food enters the lungs or other organs during meals. Furthermore, the increased risk of aspiration leads to longer meal times, placing a greater burden on those assisting with meals. Therefore, swallowing improvement has been achieved by using a swallowing aid made from carbonated water to induce the swallowing reflex in people with chewing and swallowing difficulties (Patent Document 1). In addition, jelly-like food and beverages containing menthol have been developed to promote the recovery of swallowing function (Patent Document 2). [Prior art documents] [Patent Documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2016-108298 [Patent Document 2] Japanese Patent Publication No. 2008-94743 [Patent Document 3] International Publication No. 2016 / 013582 [Overview of the project] [Problems that the invention aims to solve]

[0004] An object of the present invention may be to provide a powdered oil composition that can promote the swallowing of food and the like. Another object of the present invention may be to provide a powdered oil composition that can promote the swallowing of food and the like by containing a specific glyceride. [Means for solving the problem]

[0005] As a result of diligent research to solve the above problems, the inventors have discovered that by mixing a specific powdered oil composition with food ingredients, it is possible to promote the swallowing of food containing the powdered oil composition, and have completed the present invention.

[0006] In other words, the present invention may relate to the following: [1] A powdered oil composition for promoting swallowing, comprising 65 to 99% by mass of one or more XXX-type triglycerides having fatty acid residues X with x carbon atoms at positions 1 to 3, 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 triglycerides is replaced with a fatty acid residue Y with y carbon atoms, when the total triglyceride content is 100% by mass, The number of carbon atoms x is an integer selected from 10 to 12. The powdered oil composition for promoting swallowing is characterized in that the number of carbon atoms y is an integer independently selected from x+2 to x+12 and is an integer less than or equal to 22. [2] The swallowing-promoting powder oil composition according to [1], which can provide a cooling sensation through the tongue. [3] The loosened bulk density of the swallowing-promoting powdered oil composition is 0.1 to 0.6 g / cm³. 3 The swallowing-promoting powdered oil composition according to [1] or [2], wherein the average particle size (d50) of the swallowing-promoting powdered oil composition is 0.5 to 200 μm. [4] The swallowing-promoting powdered oil composition according to any one of [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 that promotes swallowing, comprising a food ingredient and a swallowing-promoting powdered oil composition described in any one of [1] to [4] above, wherein the swallowing-promoting powdered oil composition is present in a crystalline state in the food. [6] The swallowing-enhanced food according to [5], wherein the swallowing is facilitated by the cooling sensation through the tongue provided by the swallowing-enhancing powdered oil composition. [7] A method for producing a swallowing-facilitated food, comprising a step of mixing the powdered oil / fat composition for promoting swallowing according to any one of [1] to [4] above with a food raw material to obtain a swallowing-facilitated food, wherein the powdered oil / fat composition for promoting swallowing is present in a crystalline state in the swallowing-facilitated food. [8] A method for promoting swallowing (optionally excluding medical practice on humans), comprising: a step of mixing the powdered oil / fat composition for promoting swallowing according to any one of [1] to [4] above with a food raw material to obtain a swallowing-facilitated food in which the powdered oil / fat composition for promoting swallowing is present in a crystalline state; and a step of orally ingesting the swallowing-facilitated food. Effects of the Invention

[0007] According to the present invention, there can be provided a powdered oil / fat composition capable of promoting swallowing of foods and the like, and a swallowing-facilitated food comprising the powdered oil / fat composition. Furthermore, according to the present invention, swallowing of foods containing the powdered oil / fat composition can be promoted. Brief Description of the Drawings

[0008] [Figure 1] Fig. 1 is a schematic diagram showing each position on the surface of the tongue. [Figure 2] Fig. 2 is a thermography of an example or a comparative example. [Figure 3] Fig. 3 is a graph showing cooling sensation latency of examples or comparative examples. [Figure 4] Fig. 4 is a graph showing cooling sensation duration of examples or comparative examples. [Figure 5] Fig. 5 is a graph showing the results of a sensory test for cooling sensation intensity of examples or comparative examples. [Figure 6] Fig. 6 is a graph showing the results of a sensory test for swallowing urge intensity of examples or comparative examples. [Figure 7] Fig. 7 is a graph showing the degree of fatigue of panelists after repeating a voluntary swallowing test four times. [Figure 8] Fig. 8 is a graph showing the results of a voluntary swallowing test of examples or comparative examples. [Figure 9]This is a graph showing the results of the time required until the first swallowing in Examples or Comparative Examples. MODE FOR CARRYING OUT THE INVENTION

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

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

[0011] Characteristics of powdery fat or oil composition for promoting swallowing The powdery fat or oil composition for promoting swallowing of the present invention is a powdery solid at normal temperature (20°C). The loose bulk density of the powdery fat or oil composition for promoting swallowing of the present invention is preferably 0.1 to 0.6 g / cm 3 , more preferably 0.1 to 0.5 g / cm 3 , still more preferably 0.1 to 0.4 g / cm 3 . Here, the "loose bulk density" refers to the packing density of a powder in a state where the powder is allowed to fall naturally. Loose bulk density (g / cm 3This can be measured using Hosokawa Micron Corporation's Powder Tester (registered trademark) (model PT-X). Specifically, the sample is placed in the Powder Tester (registered trademark), the upper chute containing the sample is vibrated, and the sample falls naturally into the measuring cup at the bottom. The sample that rises 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 internal volume of the receiver (100 cm³) is used to measure it. 3 Weigh the mass (Ag) of the sample for ) and calculate the loosened bulk density using the following formula. Loose bulk density (g / cm³) 3 ) = A(g) / 100(cm 3 )

[0012] The swallowing-promoting powdered oil composition of the present invention usually has the form of plate-like crystals or spherical crystals, and preferably has the 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 longer side to the length of the shorter side of a rectangle that encloses the particle figure in such a way that the area is minimized. The swallowing-promoting powdered oil composition of the present invention has, for example, an average particle size (effective diameter) of 0.5 to 200 μm, preferably 1 to 100 μm, more preferably 1 to 50 μm, even more preferably 1 to 30 μm, even more preferably 1 to 20 μm, and even more preferably 1 to 15 μm. In this invention, the average particle size (effective diameter) is the value measured by wet measurement using a particle size distribution analyzer (for example, Nikkiso Co., Ltd., device name: Microtrac MT3300ExII) based on the laser diffraction scattering method (ISO133201 and ISO9276-1) (d50: measured particle size at 50% of the cumulative value in the particle size distribution). The effective diameter refers to the spherical grain size of the crystal being measured, when the measured diffraction pattern of the crystal matches the theoretical diffraction pattern obtained assuming a spherical shape. Thus, in the laser diffraction scattering method, the effective diameter is calculated by matching the theoretical diffraction pattern obtained assuming a spherical shape with the measured diffraction pattern, so the same principle can be used to measure whether the object being measured is plate-shaped or spherical. The powdered oil and fat composition for promoting swallowing of the present invention can promote swallowing of a food by being mixed with the food or the like. In this sense, the powdered oil and fat composition for promoting swallowing of the present invention can also be called a swallowing promoter. Without being bound by theory, it is believed that the swallowing-promoting effect is derived from the cooling sensation effect provided by the specific powdered composition of the present invention, that is, when the powdered oil and fat composition for promoting swallowing is placed on the tongue, particularly on the back of the tongue, it provides a cooling sensation through the tongue, which triggers the swallowing impulse and promotes swallowing. Swallowing refers to the action of swallowing food, and refers to a series of actions consisting of a first action of sending food to the back of the mouth through movement of the tongue and other parts, and a second action of swallowing food that has entered the throat from the back of the mouth. The swallowing promotion of the present invention preferably refers to promoting the first action of sending food to the back of the mouth through movement of the tongue and other parts. In this sense, the powdered oil and fat composition for promoting swallowing of the present invention can also be called a cooling sensation-imparting composition or a cooling sensation-imparting agent for the oral cavity, particularly the tongue.

[0013] <Composition of powdered 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 identical to 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. Carbon number x is an integer of 10 to 12, and is more preferably 10. Examples of the fatty acid residue X include residues of capric acid (n-decanoic acid) and lauric acid (dodecanoic acid). Among these, the fatty acid residue X is preferably capric acid. The powdered oil and fat composition for promoting swallowing of the present invention comprises one or more types of XXX-type triglycerides, and a composition comprising one type of XXX-type triglyceride is more preferable. The content of XXX-type triglyceride in the powdered fat composition for swallowing promotion 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, when the total triglyceride content in the powdered fat composition for swallowing promotion is taken as 100% by mass.

[0014] <X2Y型トリグリセリド> X2Y-type triglyceride is a triglyceride obtained by substituting one of the fatty acid residues X of the aforementioned XXX-type triglyceride with a fatty acid residue Y having y carbon atoms, and the fatty acid residue Y may be located at any of the 1-position to 3-position of the X2Y-type triglyceride. Furthermore, each fatty acid residue X contained in one X2Y-type triglyceride is identical to each other, and is also identical to 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 carbon number y of the fatty acid residue Y in the X2Y-type triglyceride is each independently 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 x+4 to x+8, and is an integer of 22 or less, preferably an integer of 20 or less, more preferably an integer of 18 or less. The fatty acid residue Y having y carbon atoms may be one type of fatty acid residue, or may be 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 these, the fatty acid residue Y is preferably a residue of myristic acid, palmitic acid, stearic acid, arachidic acid, or behenic acid, more preferably a residue of myristic acid, palmitic acid, or stearic acid, and even more preferably a residue of myristic acid or stearic acid. The swallowing-promoting powdered oil composition of the present invention contains one or more X2Y type triglycerides, preferably 2 to 5 types, and more preferably 3 to 4 types, obtained by substituting one of the fatty acid residues X of the above XXX type triglyceride with a fatty acid residue Y having y carbon atoms. The number of carbon atoms y of the fatty acid residue Y of each X2Y type triglyceride is independently selected for each X2Y type triglyceride from the range described above. For example, when the swallowing-promoting powdered oil composition of the present invention is produced by transesterifying tricaprine and highly hydrogenated palm kernel stearin to produce X2Y type triglycerides, the x of all X2Y type triglycerides is 10, but there are four types of y: 12, 14, 16, and 18, and the invention contains four types of X2Y type triglycerides. Thus, the fatty acid residue Y at carbon number y of the X2Y type triglyceride in the swallowing-promoting powdered oil composition may be several different fatty acid residues. Alternatively, the fatty acid residue Y at carbon number y of the X2Y type triglyceride in the swallowing-promoting powdered oil composition may be just one type of fatty acid residue. The content of X2Y-type triglycerides in the swallowing-promoting powdered oil composition is preferably 35 to 1% by mass, more 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 total triglyceride content in the swallowing-promoting powdered oil composition is taken as 100% by mass. If the swallowing-promoting powdered oil composition of the present invention contains multiple types of X2Y-type triglycerides, the above-mentioned X2Y-type triglyceride content is the total amount of X2Y-type triglycerides contained.

[0015] <Other triglycerides> The swallowing-promoting powdered oil composition of the present invention may contain other triglycerides besides the XXX-type triglycerides and X2Y-type triglycerides described above, as long as the effects of the present invention are not impaired. The other triglycerides may be multiple types of triglycerides and may be synthetic oils or natural oils. Examples of natural oils include cocoa butter, sunflower oil, rapeseed oil, soybean oil, and cottonseed oil. Conversely, the swallowing-promoting powdered oil composition of the present invention may consist only of synthetic oils and fats, rather than natural oils and fats. The content of other triglycerides in the swallowing-promoting powdered oil composition can be 1% by mass or more, when the total triglyceride content in the swallowing-promoting powdered oil composition is taken as 100% by mass. A content of 5 to 30% by mass is also acceptable, preferably 0 to 30% by mass, more preferably 0 to 18% by mass, even more preferably 0 to 15% by mass, and even more preferably 0 to 8% by mass.

[0016] <Other ingredients> The swallowing-promoting powdered oil composition of the present invention may optionally contain other components in addition to the above-mentioned triglycerides, such as emulsifiers, flavorings, skim milk powder, whole milk powder, cocoa powder, sugar, and dextrin. The amount of these other components can be any amount as long as it does not impair the effects of the present invention, but for example, if the total mass of the swallowing-promoting powdered oil composition is 100% by mass, the amount is 0 to 70% by mass, preferably 0 to 65% by mass, and more preferably 0 to 30% by mass. However, the preferred swallowing-promoting powdered oil composition of the present invention is preferably composed substantially of oils and fats. Here, oils and fats consist substantially of triglycerides. Furthermore, "substantially" means that the components other than oils and fats contained in the swallowing-promoting powdered oil composition, or the components other than triglycerides contained in the oils and fats, constitute, for example, 0 to 15% by mass, preferably 0 to 10% by mass, and more preferably 0 to 5% by mass, when the swallowing-promoting powdered oil composition or oils and fats are considered as 100% by mass.

[0017] <Method for producing powdered oil composition for promoting swallowing> Next, the method for producing the powdered oil composition for promoting swallowing of the present invention will be described. The swallowing-promoting powdered oil composition of the present invention can be obtained by melting the triglycerides contained in the raw material oil composition to obtain a molten oil composition, and then cooling this oil composition, without employing special processing means such as spraying or mechanical grinding with a pulverizer such as a mill, thereby obtaining a powdered oil composition (swallowing-promoting powdered oil composition). More specifically, an oil composition containing the above-mentioned XXX-type triglyceride and the above-mentioned X2Y-type triglyceride is arbitrarily heated and melted to obtain a molten oil composition, and then cooled to form a solid material having voids with a volume greater than that of the molten oil composition. The obtained solid material can be easily crushed (loosened) by lightly impacting it from the outside, such as by sieving it, to obtain a swallowing-promoting powdered oil composition.

[0018] The method for producing the swallowing-promoting powdered oil composition of the present invention will be described in detail below. The swallowing-promoting powdered oil composition of the present invention can be produced by the method for producing a powdered oil composition described in International Publication No. 2016 / 013582. The swallowing-promoting powdered oil composition of the present invention can be manufactured by a manufacturing method comprising the following steps (a) and (d). It can also be manufactured by a method comprising any step (c). (a) A step to prepare an oil and fat composition in which, when the total triglyceride content is 100% by mass, one or more XXX-type triglycerides having a fatty acid residue X with x carbon atoms at positions 1 to 3 are present in 65 to 99% by mass, and one or more X2Y-type triglycerides in which one of the fatty acid residues X of the XXX-type triglycerides is replaced with a fatty acid residue Y with 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 selected independently from x+2 to x+12 and is 22 or less. (c) Any step to promote the crystallization of the oil 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 explained in more 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) between step (a) and step (d) in which the oil and fat composition is heated to melt the triglycerides and obtain a molten oil and fat composition. The following describes steps (a), (b), (c), and (d).

[0019] [Regarding process (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) involves obtaining XXX-type triglycerides and YYY-type triglycerides separately and then transesterifying them. Specifically, the process involves obtaining XXX-type triglycerides (one or more types) having fatty acid residues X with x carbon atoms at positions 1-3, and YYY-type triglycerides (one or more types) having fatty acid residues Y with y carbon atoms at positions 1-3. These are mixed so that the mass ratio of XXX-type triglycerides to YYY-type triglycerides is 90 / 10 to 99 / 1 to form the reaction raw materials. The resulting reaction raw materials are then subjected to a transesterification reaction to produce an oil and fat composition containing XXX-type triglycerides and X2Y-type triglycerides. Here, a YYY-type triglyceride is a triglyceride having a fatty acid residue Y with y carbon atoms at positions 1 to 3, and the carbon number y and fatty acid residue Y are as described above. Furthermore, the details of XXX-type triglycerides and X2Y-type triglycerides are as described above. The following describes in detail the process (a) according to preparation method (1).

[0020] XXX-type triglycerides and YYY-type triglycerides can be obtained using commercially available products, or by utilizing triglycerides contained in natural oils and fats, their fractionated oils, and hydrogenated oils thereof, but they can also be obtained by direct synthesis using fatty acids or fatty acid derivatives and glycerin. Methods for directly synthesizing XXX-type triglycerides include (i) directly esterifying a fatty acid having x carbon atoms with glycerol (direct esterification); (ii) reacting an alkyl fatty acid (e.g., methyl fatty acid and ethyl fatty acid) in which the carboxyl group of a fatty acid X having x carbon atoms is bonded to an alkoxyl group with glycerol under basic or acidic catalytic conditions (transesterification synthesis using alkyl fatty acids); and (iii) reacting a fatty acid halide (e.g., fatty acid chloride and fatty acid bromide) in which the hydroxyl group of the carboxyl group of a fatty acid X having x carbon atoms is substituted with a halogen with glycerol under basic catalytic conditions (acid halide synthesis). Methods for directly synthesizing YYY-type triglycerides include (i) directly esterifying a fatty acid with Y carbon atoms with glycerol (direct esterification), (ii) reacting an alkyl fatty acid (e.g., methyl fatty acid and ethyl fatty acid) in which the carboxyl group of a fatty acid Y with y carbon atoms is bonded to an alkoxyl group with glycerol under basic or acidic catalytic conditions (transesterification synthesis using alkyl fatty acids), and (iii) reacting a fatty acid halide (e.g., fatty acid chloride and fatty acid bromide) in which the hydroxyl group of the carboxyl group of a fatty acid Y with y carbon atoms is substituted with a halogen with glycerol under basic catalytic conditions (acid halide synthesis). XXX-type triglycerides and YYY-type triglycerides can be produced by any of the methods described in (i) to (iii) above, but from the viewpoint of ease of production, (i) direct esterification or (ii) transesterification using fatty acid alkyl is preferred, and (i) direct esterification is more preferred.

[0021] Here, we will explain in more detail the production of XXX-type triglycerides or YYY-type triglycerides by direct ester synthesis as described in (i). From the viewpoint of manufacturing efficiency, the charging ratio of glycerin and fatty acids, which are the reaction raw materials, is preferably 3 to 5 moles of fatty acid X or fatty acid Y per mole of glycerin, and more preferably 3 to 4 moles. The reaction temperature for direct ester synthesis should be such that the water produced 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°C to 250°C, XXX-type triglycerides or YYY-type triglycerides can be produced particularly efficiently. In direct ester synthesis, a catalyst to promote the esterification reaction can be used. Examples of catalysts include acid catalysts and alkaline earth metal alkoxides. The amount of catalyst used is preferably about 0.001 to 1% by mass relative to the total mass of the reaction raw materials. Furthermore, after the esterification reaction, known purification treatments such as washing with water, alkaline deoxidation and / or vacuum deoxidation, and adsorption treatment can be used to remove catalysts and unreacted raw materials. In addition, the obtained reaction product (XXX-type triglyceride or YYY-type triglyceride) can be further purified by decolorization and deodorization treatments.

[0022] Next, we will explain the transesterification reaction between XXX-type triglycerides and YYY-type triglycerides. The raw materials, XXX-type triglycerides and YYY-type triglycerides, are mixed so that the mass ratio of XXX-type triglycerides to YYY-type triglycerides is 90 / 10 to 99 / 1, preferably 93 / 7 to 99 / 1, and 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 to 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 to YYY-type triglyceride is preferably 95 / 5 to 99 / 1.

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

[0024] Furthermore, instead of the XXX-type and YYY-type triglycerides mentioned above, naturally derived triglyceride compositions may be used. Examples of naturally derived triglyceride compositions include palm kernel oil, palm kernel olein, palm kernel stearin, rapeseed oil, coconut oil, soybean oil, sunflower oil, safflower oil, and palm stearin. These naturally derived triglyceride compositions may also be hydrogenated oils, partially hydrogenated oils, or fully hydrogenated oils that have been further modified by hydrogenation or other means. The amount of the above-mentioned naturally derived triglyceride composition depends on the amount of the required XXX-type triglycerides or YYY-type triglycerides contained in these naturally derived triglyceride compositions. For example, if X in the XXX-type triglyceride is capric acid and highly hydrogenated palm kernel stearin oil is used as the source of the YYY-type triglycerides, it is appropriate that the amount of triglycerides containing Y residues at positions 1 to 3 in the highly hydrogenated palm kernel stearin oil be sufficient to satisfy the above-mentioned YYY-type triglycerides, i.e., an amount that satisfies the mass ratio of XXX-type triglycerides to YYY-type triglycerides of 90 / 10 to 99 / 1, preferably 93 / 7 to 99 / 1, and more preferably 95 / 5 to 98 / 2.

[0025] In addition to the triglycerides mentioned above, the reaction raw materials for the transesterification reaction may optionally contain other components such as partial glycerides, antioxidants, emulsifiers, and solvents such as water. The amount of these other components can be any amount as long as it does not impair the effects of the present invention. For example, if the mass of the reaction raw materials obtained is 100% by mass, the content of 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] The reaction raw materials can be mixed using any known mixing method that can mix the raw materials, such as a paddle mixer, an adiohom mixer, a disper mixer, etc. Mixing may be carried out with heating as needed. 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, for example, 5 to 60 minutes, preferably 10 to 50 minutes, and more preferably 20 to 40 minutes. Furthermore, when using an enzyme as a catalyst for the reaction, it is preferable to minimize the presence of water before enzyme addition. The amount of water in the reaction raw materials before enzyme addition is preferably 10% by mass or less of the total 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] A fat and oil composition containing XXX-type triglycerides and X2Y-type triglycerides can be produced by transesterifying the above-mentioned reaction raw materials in the presence of a catalyst. There are no particular limitations on the conditions for the transesterification reaction; the conditions for a commonly performed transesterification reaction 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. Catalysts such as enzymes, alkali metal alkoxides, and alkaline earth metal alkoxides can be used. While immobilized enzymes and powdered enzymes can be used, powdered enzymes are preferred due to their enzyme activity and ease of handling. Powdered enzymes are produced by drying and powdering an enzyme-containing aqueous liquid using methods such as spray drying, freeze drying, or drying after solvent precipitation. There are no particularly limiting conditions, but for example, lipase derived from Alcaligenes sp. (Meito Sangyo Co., Ltd., product name Lipase QLM) can be used. As immobilized enzymes, those in which the enzyme is immobilized on a carrier such as silica, Celite, diatomaceous earth, perlite, polyvinyl alcohol, anion exchange resin, phenol adsorption resin, hydrophobic carrier, cation exchange resin, or chelate resin can be used.

[0028] For alkali metal alkoxides, lithium, sodium, and potassium are preferred as the alkali metals. For alkaline earth metal alkoxides, magnesium and calcium are preferred as the alkaline earth metals. Examples of alkoxides include methoxide, ethoxide, propoxide, n-butoxide, and t-butoxide, with methoxide or ethoxide being preferred. Specific examples of alkali metal alkoxides and alkaline earth metal alkoxides include sodium methoxide, sodium ethoxide, magnesium methoxide, and magnesium ethoxide, with sodium methoxide being preferred. These catalysts may be used individually or in combination of two or more types, but it is preferable not to use enzyme-based catalysts and alkoxide-based catalysts simultaneously. The amount of catalyst added should be sufficient to allow the transesterification reaction to proceed adequately. However, when the total mass of the triglycerides used as raw materials is considered to be 100% by mass, the amount is preferably 0.01 to 20% by mass, more preferably 0.05 to 10% by mass, even 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 co-catalyst can be used. The catalyst may be added to the reaction raw materials in the predetermined amount all at once, but the predetermined amount of catalyst can be added to the reaction raw materials in, for example, 2 to 30 times, preferably 3 to 20 times, and more preferably 5 to 15 times. The catalyst may be added immediately after step (a) above, or every 1 to 2 hours from the first addition of the catalyst. The transesterification reaction is preferably carried out under atmospheric pressure or reduced pressure at the heating temperature described above for 0.5 to 50 hours, more preferably for 1 to 40 hours, even more preferably for 5 to 30 hours, and even more preferably for 10 to 20 hours. Stirring is also preferred during the reaction.

[0029] <Step (a): Preparation method (2)> Preparation method (2) differs from preparation method (1) in that it involves obtaining XXX-type triglycerides and YYY-type triglycerides separately and then transesterifying them. Instead, it is a method for simultaneously and directly synthesizing XXX-type triglycerides and X2Y-type triglycerides. Specifically, raw materials (fatty acids or fatty acid derivatives and glycerin) for producing both XXX-type triglycerides and YYY-type triglycerides are placed in the same reaction vessel and synthesized simultaneously and directly to produce an oil and fat composition containing XXX-type triglycerides and X2Y-type triglycerides. The following describes in detail the process (a) according to preparation method (2).

[0030] Methods for the simultaneous and direct synthesis of XXX-type triglycerides and X2Y-type triglycerides include: (iv) a direct esterification of fatty acid X having x carbon atoms and fatty acid Y having y carbon atoms with glycerol (direct esterification); (v) a reaction of fatty acid alkyl (e.g., fatty acid methyl and fatty acid ethyl) in which the carboxyl group of fatty acid X having x carbon atoms and fatty acid Y having y carbon atoms is bonded to an alkoxyl group with glycerol under basic or acidic catalytic conditions (transesterification synthesis using fatty acid alkyl); and (vi) a reaction of fatty acid halide (e.g., fatty acid chloride and fatty acid bromide) in which the hydroxyl group of the carboxyl group of fatty acid X having x carbon atoms and fatty acid Y having y carbon atoms is substituted with a halogen with glycerol under basic catalytic conditions (acid halide synthesis). XXX-type triglycerides and X2Y-type triglycerides can be produced by any of the methods described in (iv) to (vi) above, but from the viewpoint of ease of production, (iv) direct esterification or (v) transesterification using fatty acid alkyl is preferred, and (iv) direct esterification is more preferred.

[0031] Here, we will explain in more detail the production of an oil and fat composition containing XXX-type triglycerides and X2Y-type triglycerides by direct ester synthesis as described in (iv). The conditions for direct ester synthesis are not particularly limited, as long as the content of XXX-type triglycerides and X2Y-type triglycerides in the resulting oil composition can be as described above. However, in order to ensure that the content of XXX-type triglycerides and X2Y-type triglycerides in the oil composition after the reaction is as described above, it is preferable to carry out the two-step reaction described below. Specifically, in the first step of the reaction, glycerol is reacted with fatty acid Y (with y carbon atoms) and fatty acid X (with x carbon atoms). In the second step, fatty acid X (with x carbon chains) is added to the reactant obtained in the first step and reacted. By performing this two-step reaction, fatty acid Y can be reliably esterified with glycerol without any waste, and X2Y type triglycerides can be more reliably produced within the reaction system. In the first reaction step, in order to adjust the X2Y type triglyceride content in the total glycerides to the desired level, the total molar amount of fatty acid Y and fatty acid X in the reaction raw materials is preferably 0.5 to 2.8 moles, more preferably 0.8 to 2.57 moles, and most preferably 1.1 to 2.2 moles per mole of glycerin. The reaction temperature for direct ester synthesis should be such that the water produced by the esterification reaction can be removed from the system. Preferably, it is between 120°C and 300°C, more preferably between 150°C and 270°C, and even more preferably between 180°C and 250°C. In particular, setting the reaction temperature to 180°C to 250°C allows for the efficient production of X2Y-type triglycerides.

[0032] In direct ester synthesis, a catalyst may be used to accelerate the esterification reaction. Examples of catalysts include acid catalysts and alkaline earth metal alkoxides. The amount of catalyst used is preferably about 0.001 to 1% by mass relative to the total mass of the reaction raw materials. In the direct ester synthesis of (iv), after the reaction is complete, known purification treatments such as washing with water, alkaline deoxidation, vacuum deoxidation, and adsorption treatment can be performed to remove the catalyst and unreacted raw materials from the reactants. Furthermore, the reactants can be further purified by decolorization and deodorization treatments.

[0033] <Step (a): Preparation method (3)> Preparation method (3) is a method for adjusting the content of XXX-type triglycerides and X2Y-type triglycerides to a desired range by adding XXX-type triglycerides and / or X2Y-type triglycerides to an oil and fat composition. For example, this method involves preparing an oil and fat composition containing XXX-type triglycerides and X2Y-type triglycerides, where the content of XXX-type triglycerides is less than 65-99% by mass, the content of X2Y-type triglycerides is less than 35-1% by mass, or neither of these is met, and then adding XXX-type triglycerides and / or X2Y-type triglycerides to these compositions to ultimately adjust the triglyceride content. Alternatively, a fat and oil composition containing 50-70% by mass of XXX-type triglycerides and 50-30% by mass of X2Y-type triglycerides may be prepared, and then XXX-type triglycerides may be added to ultimately prepare a fat and oil composition containing 65-99% by mass of XXX-type triglycerides and 35-1% by mass of X2Y-type triglycerides (adjustment of triglyceride content in fat and oil composition by addition of XXX-type triglycerides). Furthermore, this preparation method (3) also includes a method in which, first, an oil and fat composition containing 65 to 99% by mass of XXX-type triglycerides and 35 to 1% by mass of X2Y-type triglycerides is prepared by the above preparation method (1) or (2), and then the content of XXX-type triglycerides and / or X2Y-type triglycerides in the oil and fat composition is adjusted to a more preferable range by further adding XXX-type triglycerides and / or X2Y-type triglycerides (preparation of a more preferable triglyceride content in an oil and fat composition by adding XXX-type triglycerides or X2Y-type triglycerides).

[0034] [Regarding process (b)] If the oil and fat composition obtained in step (a) is in a molten state, it is not necessary to perform step (b). However, if the oil and fat composition obtained in step (a) is not in a molten state, it is necessary to perform step (b) after step (a), and then perform step (d). Step (b) is a step in which, if the oil and fat composition obtained in step (a) is not in a molten state, the oil and fat composition is heated to melt the triglycerides and obtain a molten oil and fat composition. The heating temperature is preferably above the melting point of the triglycerides contained in the oil composition, and in particular, a temperature that can melt 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. Furthermore, the heating time is preferably 0.5 to 3 hours, more preferably 0.5 to 2 hours, and even more preferably 0.5 to 1 hour.

[0035] [Regarding process (d)] Step (d) is a step in which the molten oil and fat composition obtained in step (a) or step (b) is cooled at a temperature lower than the melting point of the oil and fat composition to crystallize the oil and fat composition. Cooling is preferably performed while the oil composition is standing still in order to obtain a finer powdered oil composition. "A temperature lower than the melting point of the oil and fat composition" means, for example, a temperature 1 to 30°C lower than the melting point of the oil and fat composition, more preferably 1 to 20°C lower, and even more preferably 1 to 15°C lower. The following are examples of specific temperatures for each value of the number of carbon atoms x, which is the cooling temperature in step (d), that is, a temperature lower than the melting point of the oil composition. When the number of carbon atoms 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 number of carbon atoms 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 number of carbon atoms x is 10 to 12, cooling may be performed for 2 to 6 days.

[0036] [Regarding process (c)] Next, we will explain step (c). Step (c) is a step that can be optionally performed between steps (a) and (d), and is a step that promotes the crystallization of the oil and fat composition. The period between performing process (a) and process (d) refers to the time during process (a), after process (a) and before process (d), or during process (d). Furthermore, if process (b) is to be performed, it may also be performed during the execution of process (b). Step (c) can be carried out by a seeding method (c1), a tempering method (c2), a pre-cooling method (c3), or a combination of these methods. The following explains these methods. First, I will explain the seeding method (c1). The seeding method is a method for accelerating the crystallization of a molten oil and fat composition. More specifically, it is a method that promotes the crystallization of an oil and fat composition by adding a small amount of nuclei (seeds) to the molten oil and fat composition. The following are examples of specific seeding methods. First, a fat powder containing preferably 80% or more, more preferably 90% or more, of the same XXX-type triglyceride as the fat powder contained in the fat powder to be cooled is prepared as a nucleus (seed) for crystallization. This fat powder is added to 100 parts by mass, preferably 0.1 to 1 part by mass, more preferably 0.2 to 0.8 parts by mass, of 100 parts by mass of the fat powder, which is still in a molten state, when the temperature of the fat powder reaches preferably ±0 to +10°C, preferably +5 to +10°C, of ​​the cooling temperature in step (d), thereby promoting the crystallization of the fat powder. Next, we will explain the tempering method (c2). Tempering is also a method for promoting crystallization of a molten oil and fat composition. More specifically, it is a method in which the molten oil and fat composition is cooled at a temperature lower than the cooling temperature of step (d) for a certain period of time, and then cooled at the cooling temperature of step (d) to promote the powderization of the oil and fat composition. The following are examples of specific tempering methods. First, the molten oil composition is cooled to a temperature lower than the cooling temperature of step (d), for example, 5 to 20°C lower than the cooling temperature of step (d), preferably 7 to 15°C lower, more preferably 8 to 12°C lower, for preferably 10 to 120 minutes, more preferably 30 to 90 minutes, before being left to stand at the cooling temperature of step (d), thereby promoting the crystallization of the oil composition. In this case, it is also preferable to allow the oil composition to stand while cooling. Next, we will explain the method using the pre-cooling method (c3). The pre-cooling method is a method of pre-cooling the molten oil composition obtained in step (a) or (b) at a temperature lower than the temperature at which the oil composition is melted in step (a) or (b), but higher than the cooling temperature in step (d), before cooling in step (d). The temperature lower than the temperature at which the oil composition is melted in step (a) or (b), and higher than the cooling temperature in step (d), is, for example, 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, and even more preferably 5 to 10°C higher. The closer this pre-cooling temperature is set to the cooling temperature, the shorter the main cooling time at the cooling temperature in step (d) can be. Unlike seeding and tempering methods, this pre-cooling method promotes the crystallization of the oil composition by gradually lowering the cooling temperature, offering significant advantages in industrial production.

[0037] The crystallized oil and fat composition obtained in step (d) is a solid with voids that has a larger volume than the molten oil and fat composition. However, this solid with voids easily disintegrates into a powder. Therefore, even without a separate powdering step, the voids in the solid disintegrate into a powder during the filling and transporting steps when filling the crystallized oil and fat composition into containers. Furthermore, the void-containing solid material obtained in step (d) can be pulverized by applying impact. The method of applying impact is not particularly limited, but examples include pulverizing the void-containing solid material using a conventional pulverizer, loosening the void-containing solid material with a spatula, rubber spatula, shovel, etc., vibrating the void-containing solid material in a container, or applying impact to the void-containing solid material by sieving it. In this way, the swallowing-promoting powdered oil composition of the present invention can be manufactured.

[0038] <Uses of powdered oil composition for promoting swallowing> The swallowing-promoting powdered oil composition can be used on its own as a swallowing aid (swallowing-promoting composition) or a cooling agent (cooling-imparting composition), as well as mixed with conventionally known swallowing training foods and swallowing-adjusting foods, and with food ingredients that are the raw materials for these, to create foods that promote swallowing (swallowing-promoting foods). In the following, foods containing the swallowing-promoting powdered oil composition may be referred to as "swallowing-promoting foods," while foods such as swallowing training foods and swallowing-adjusting foods before the inclusion of the swallowing-promoting powdered oil composition may simply be referred to as "foods" or "swallowing foods." Furthermore, swallowing foods before the inclusion of the swallowing-promoting powdered oil composition and the raw materials used in the manufacture of said swallowing foods may be collectively referred to as food ingredients. When using the swallowing-promoting powdered oil composition on its own, it may be taken orally immediately before, at the same time as, or immediately after eating. The appropriate amount of the swallowing-promoting powdered oil composition for each oral intake of a meal is, for example, 0.001 to 10 g, preferably 0.005 to 5 g, more preferably 0.01 to 1 g, and even more preferably 0.05 to 0.5 g. When the swallowing-promoting powdered oil composition is pre-mixed with food ingredients to be used as a swallowing-promoting food, the appropriate amount of the swallowing-promoting powdered oil composition is 0.001 to 30% by mass, preferably 0.05 to 20% by mass, more preferably 0.01 to 10% by mass, and even more preferably 0.1 to 10% by mass, relative to the total mass of the swallowing-promoting food.

[0039] <Swallowing-promoting food containing powdered oil composition for swallowing promotion> Next, we will describe a food product that promotes swallowing (swallowing-promoting food) containing the swallowing-promoting powdered oil composition of the present invention. The swallowing-promoting food of the present invention is a food containing the above-mentioned swallowing-promoting powdered oil composition, wherein the swallowing-promoting powdered oil composition exists in a crystalline state within the food. Examples of such foods include swallowing training foods, swallowing-adjusted foods, chopped foods, soft foods, high-calorie liquid foods, and swallowing foods in similar forms. Swallowing training foods and swallowing-adjusted foods are foods defined in the Journal of the Japanese Society of Dysphagia Rehabilitation ("Japanese Society of Dysphagia Rehabilitation Swallowing-Adjusted Food Classification 2013", 17(3), pp. 255-267, 2013), and specifically refer to the following foods. Specific examples of swallowing training foods include, for instance, a homogeneous jelly with appropriate adhesiveness, cohesiveness, and firmness, which has minimal syneresis and can be scooped in slices (swallowing training food 0j), and a homogeneous thickened liquid with appropriate adhesiveness, cohesiveness, and firmness (swallowing training food 0t). Specific examples of dysphagia-friendly foods include, for example, jelly, pudding, and mousse-like foods (dysphagia-friendly food 1j) that are homogeneous and take into consideration adhesiveness, cohesiveness, firmness, and syneresis. Examples include rice gruel jelly and blended rice porridge jelly. Furthermore, dysphagia-friendly foods can also include pureed foods, paste foods, and blended foods that are homogeneous, smooth, non-sticky, and easy to handle, and that can be eaten with a spoon (dysphagia-friendly foods 2-1). Specifically, these include paste-like rice gruel and porridge that are free of grains and have low adhesiveness.

[0040] Furthermore, dysphagia-friendly foods include pureed foods, paste foods, and blended foods (also called blended foods), which are not sticky, are easy to hold together, and include those that are heterogeneous and can be eaten with a spoon (dysphagia-friendly foods 2-2). Specifically, this includes soft porridges that are slightly heterogeneous (contain grains), do not syneresis, and have low adhesiveness. In addition, there are dysphagia-friendly foods, also known as soft foods for the elderly, which have a shape but are easy to crush, easy to form a bolus and transport, do not fall apart in the pharynx, and are designed to be easy to swallow, and do not produce a large amount of water (dysphagia-friendly foods 3). Specific examples include porridge that takes water separation into consideration. Another type of soft food for the elderly that can be used for dysphagia is food that is not hard, does not crumble easily, and does not stick together, and is soft enough to be cut with chopsticks or a spoon (dysphagia-friendly food 4). Specifically, this includes soft rice and rice porridge.

[0041] Minced food generally refers to a type of meal prepared for individuals with chewing difficulties, where ingredients are finely chopped to resemble pre-chewed food, making it easier to swallow without chewing (see International Publication No. 2011 / 024827). Furthermore, thickening agents are often used to facilitate bolus formation. Soft food generally refers to soft foods for the elderly developed by Kuroda et al., which have the form of regular food but are easy to chew and swallow, and are easy to form a bolus and swallow, even for people with eating and swallowing difficulties (see International Publication No. 2011 / 024827). High-calorie liquid foods generally refer to liquid foods that provide energy and nutrients in small amounts and can be easily supplemented.

[0042] In the swallowing-promoting food described above, the swallowing-promoting powdered oil composition is present in a crystalline state within the food. It is believed that the presence of the swallowing-promoting powdered oil composition in a crystalline state allows a cooling sensation to be transmitted through the tongue when the food is placed on it, thereby promoting the swallowing of the food.

[0043] <Method for producing a swallowing-promoting food containing a powdered oil composition for swallowing promotion> Swallowing-promoting foods containing a swallowing-promoting powdered oil composition can be manufactured by mixing the swallowing-promoting powdered oil composition with the swallowing-promoting food before it is added or with the raw materials before it is made into a swallowing-promoting food, when manufacturing swallowing-promoting foods based on the swallowing training food, swallowing-adjusted food, chopped food, soft food, high-calorie liquid food, or similar foods as described above. Furthermore, since swallowing-promoting powdered oil composition can be sprinkled on or mixed with already manufactured swallowing training foods, swallowing-adjusted foods, chopped foods, soft foods, high-calorie liquid foods, and other swallowing foods in similar forms, swallowing-promoting foods can be easily produced. Swallowing training foods, swallowing-adjusted foods, chopped foods, soft foods, high-calorie liquid foods, and similar forms of swallowing foods can be manufactured by known methods. Furthermore, commercially available food ingredients can be used for swallowing training foods, swallowing-adjusted foods, chopped foods, soft foods, high-calorie liquid foods, and swallowing-friendly foods of similar forms. These swallowing-friendly foods can also be easily prepared by sprinkling or mixing them with a swallowing-promoting powdered oil composition. Examples of commercially available swallowing training foods (0j) mentioned above include "Isotonic Jelly" sold by Nutri Co., Ltd., and "Engerid Apple Jelly" and "Engerid Grape Jelly" sold by Otsuka Pharmaceutical Factory Co., Ltd. The raw materials for swallowing training food 0t are sold commercially. Examples include "Toromi Up Perfect" and "Toromi Up Gentle Thickness" sold by Nisshin Oillio Group, Ltd., the "Tsururinko Series" sold by Clinico Co., Ltd., the "Softia Series" sold by Nutri Co., Ltd., and the "Neo High Toromil Series" sold by Food Care Co., Ltd. By sprinkling or mixing a swallowing-promoting powdered oil composition onto swallowing training food 0t made using these raw materials, a swallowing-promoting food containing the swallowing-promoting powdered oil composition can be produced.

[0044] Examples of commercially available dysphagia-friendly foods (1j) include "Ene Pudding," "Yawakara Okazu Ene Cup," "Procure Petit Pudding," "Tofeel," and "MCT Tofeel" sold by Nisshin Oillio Group, Ltd., "Enjoy Jelly" sold by Clinico Co., Ltd., "Eprich Jelly" sold by Food Care Co., Ltd., "Cup Agaroly" sold by Kissei Pharmaceutical Co., Ltd., and "Hai! Bavarois" sold by Nutri Co., Ltd. Examples of commercially available dysphagia-friendly foods 2-1 include "Enacharge Apple Flavor" sold by Healthy Food Co., Ltd., "Oishiku Mixer" sold by Horika Foods Co., Ltd., "Yasashii Kondate Nameraka Okazu" and "Yasashii Kondate Nameraka Yasai" sold by Kewpie Corporation, "Yawatoro Oishisa Manten Shokudo" sold by Maruha Nichiro Corporation, and "Yawaraka Cup" sold by Kissei Pharmaceutical Co., Ltd. Examples of commercially available dysphagia-friendly foods 2-2 include "Oishiku Mixer" sold by Horika Foods Co., Ltd., "Blender Food" sold by Nutri Co., Ltd., and "Bread Porridge Mix Milk Flavor" sold by Healthy Food Co., Ltd. Examples of commercially available dysphagia-friendly foods include "Yasashii Kondate Yawarakai Okazu" sold by Kewpie Corporation, "Motto Energy Power Rice" sold by Maruha Nichiro Corporation, "SG Nameraka Pork" and "SG Nameraka Spinach" sold by Nitto Best Co., Ltd., "Fukkura Shirogayu" and "Fukkura Ohagi" sold by Food Care Co., Ltd., "Rakuraku Shokupan" sold by Takaki Bakery Co., Ltd., "Yawarakai Dish" sold by Kissei Pharmaceutical Co., Ltd., and "EverSmile Nikujaga" and "EverSmile Beef Curry" sold by Yamato Seikan Co., Ltd. Examples of commercially available dysphagia-friendly foods include "Gentle Menu Chicken and Vegetable Stew" and "Gentle Menu Scallop Macaroni Gratin" from Kewpie Corporation, the "Soft and Crunchy Series" from Food Care Co., Ltd., "Cut Gourmet Spinach with Tofu Dressing" from Asahimatsu Foods Co., Ltd., "Balanced Menu Sukiyaki" and "Balanced Menu Chicken in Cream Sauce" from Asahi Group Foods Co., Ltd., the "More Energy Side Dish Series" from Maruha Nichiro Corporation, and "Soft Deli Pickles" and "Soft Deli Boiled Beans" from Fujikko Co., Ltd.

[0045] Examples of commercially available high-calorie liquid foods include "ProCure Z Banana Flavor" sold by Nisshin Oillio Group Ltd., "Meiji Meibalance Mini Cup White Peach Yogurt Flavor" sold by Meiji Ltd., "CZ-Hi" sold by Clinico Co., Ltd., "FineCare Banana Flavor" sold by Kewpie Corporation, "Termeal Mini Corn Soup Flavor" sold by Terumo Corporation, and "MediMill Leucine Plus Vanilla Flavor" and "Isocal-100 Coffee Flavor" sold by Nestlé Japan Ltd. Furthermore, in order to ensure that the swallowing-promoting powdered oil composition exists in a crystalline state within the swallowing-promoting food, when manufacturing swallowing-promoting food by mixing the swallowing-promoting powdered oil composition with food ingredients, it is preferable not to heat the mixture above the temperature at which the swallowing-promoting powdered oil composition melts.

[0046] <Methods to promote swallowing> The swallowing-promoting powdered oil composition can be used in a method of promoting swallowing, either on its own or in the form of a food mixed with food ingredients. Specifically, a method of promoting swallowing can be provided, which includes the steps of: obtaining a food in which the swallowing-promoting powdered oil composition exists in a crystalline state, either by using the swallowing-promoting powdered oil composition itself or by mixing it with food ingredients; and ingesting the food in which the swallowing is promoted orally. Here, the method of promoting swallowing may or may not include medical procedures for humans or animals. The amount suitable for promoting swallowing is as described above for the amount of swallowing-promoting powdered oil composition. When using the swallowing-promoting powdered oil composition itself, the method of promoting swallowing may involve oral ingestion before putting food in the mouth, at the same time as putting food in the mouth, or after putting food in the mouth. When providing a swallowing-enhancing food containing a powdered oil composition for promoting swallowing, the swallowing-enhancing food may be consumed as a meal alone, or it may be consumed alternately with other foods, or once every 2 to 10 meals or 3 to 5 meals.

[0047] Next, the effects of the present invention will be specifically explained with reference to examples, but the present invention is not limited to these examples. [Examples]

[0048] Manufacturing Example 1 [Synthesis of XXX-type triglycerides (tricaprine)] In a 3000 mL four-necked flask equipped with a stirrer, thermometer, nitrogen gas inlet tube, and moisture separator, 288.9 g (3.14 mol) of glycerin (manufactured by Sakamoto Pharmaceutical Co., Ltd.) and 1911.2 g (11.1 mol; 3.5 mol per mol of glycerin) of capric acid {Palmac99-10 (manufactured by Acidchem Co., Ltd.)} were charged. The reaction was carried out at 180°C for 2 hours under a nitrogen stream, then the temperature was raised to 250°C and the reaction was carried out for 10 hours. After removing the excess capric acid under reduced pressure at 170°C and 400 Pa (3 Torr), decolorization, filtration, and deodorization were performed to obtain 1505 g of a pale yellow liquid reaction product (tricaprine) at 50°C.

[0049] Manufacturing Example 2 [Manufacturing of Powdered Oil Composition for Swallowing Promotion (COF)] In a 500 mL four-necked flask equipped with a stirrer, thermometer, nitrogen gas inlet tube, and moisture separator, 44.4 g (0.482 mol) of glycerin (manufactured by Sakamoto Pharmaceutical Co., Ltd.), 25.6 g (0.112 mol) of myristic acid (Palmac 98-14 (manufactured by Acidchem)), and 265.6 g (1.541 mol) of capric acid (Palmac 99-10 (manufactured by Acidchem)) were charged and reacted under a nitrogen stream at 250 °C for 15 hours. After removing excess capric acid by distillation at 190 °C under reduced pressure, decolorization, filtration, and deodorization were performed to obtain 186 g of a pale yellow liquid reaction product at 50 °C (x=10, y=14, XXX type: 80.6 mass%, X2Y type: 17.0 mass%). 80g of the resulting reaction product was mixed with 120g of tricaprin from Production Example 1 to obtain the raw material oil. The obtained raw material oil was maintained at 80°C for 0.5 hours to completely melt it. Furthermore, oil and fat powder (nuclei (seeds)) was prepared using the tricaprin from Production Example 1. Specifically, approximately 100g of the tricaprin from Production Example 1 was cooled and solidified with liquid nitrogen, and the cooled and solidified material was then pulverized using a freeze pulverizer (manufactured by AS ONE Corporation) to prepare the oil and fat powder (nuclei (seeds)). Next, the raw oil was cooled in a 27°C constant temperature bath until the product temperature reached 27°C. Then, the prepared oil powder (nucleus / seed) was added at a concentration of 0.1% by mass relative to the raw oil, and the mixture was left to stand in a 20°C constant temperature bath for 6 hours to crystallize the oil composition and obtain a solid material with increased volume and voids (seeding method). The obtained solid material was then loosened with a spatula to obtain a powdered oil composition for swallowing promotion (hereinafter also referred to as "COF").

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

[0051] ·Average particle size Furthermore, the average particle size of the obtained swallowing-promoting powdered oil composition (COF) was measured by wet measurement using a particle size distribution analyzer (Nikkiso Co., Ltd., device name: Microtrac MT3300ExII) based on the laser diffraction scattering method (ISO133201 and ISO9276-1). Specifically, a miniature volume circulator (manufactured by Nikkiso Co., Ltd., device name: USVR) was attached to the particle size distribution analyzer, and water was circulated as the dispersion solvent. In addition, 0.06 g of the sample and 0.6 g of neutral detergent were placed in a 100 ml beaker, mixed with a spatula, and after mixing, 30 ml of water was added. The mixture was then subjected to an ultrasonic cleaner (manufactured by Aiwa Medical Industry Co., Ltd., device name: AU-16C) for 1 minute, and this mixture was dropped into the beaker and circulated for measurement. The measured particle size at 50% of the cumulative value in the obtained particle size distribution (d50) was taken as the average particle size. As a result, the average particle diameter (d50) of the swallowing-promoting powdery fat or oil 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 powdery fat or oil composition (COF) used in the examples was measured with a Powder Tester (registered trademark) (model PT-X) manufactured by Hosokawa Micron Corporation. Specifically, a sample is charged into a Powder Tester (registered trademark), the upper chute charged with the sample is vibrated, and the sample is naturally dropped into a lower measurement cup (dimensions: cylinder with 5 cm diameter and 4.5 cm height). The sample overflowing the measurement cup is brushed off, and the mass (A g) of the sample corresponding to the internal volume (100 cm 3 ) of the receiver is weighed, and the loose bulk density is obtained 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 powdery fat or oil composition (COF) was 0.19 g / cm 3

[0053] [Experimental Example] The following experiment was performed using the swallowing-promoting powdery fat or oil composition (COF) obtained as described above, and rice flour ("Gokkun Porridge" manufactured by Matsuya Co., Ltd.) as a comparative example. Note that Example 1 is a test in which the mass of the swallowing-promoting powdery fat or oil composition (COF) or rice flour (Rice) is the same as that of Comparative Example 1, and Example 2 is a test in which the volume of the swallowing-promoting powdery fat or oil composition (COF) or rice flour (Rice) is the same as that of Comparative Example 1. Example 1 (COF-W): 0.2 g of swallowing-promoting powdery fat or oil composition (COF) Example 2 (COF-V): 0.05 g of swallowing-promoting powdery fat or oil composition (COF) Comparative Example 1 (Rice): 0.2 g of rice flour Experiment 1: Cooling sensation test Experiment 2: Swallowing test ​The following provides a detailed explanation of these experiments.

[0054] [Experiment 1] Cooling sensation test The swallowing-promoting powdered oil composition (COF) or rice flour (Rice) of the examples and comparative examples were appropriately placed at all or any of the following positions on the tongue surface as shown in Figure 1: T (tip), M (mid), P (post), and L (lateral). In Experiment 1-1, the changes over time (at 0 seconds and 60 seconds) were observed using thermography, and in Experiments 1-2 and 1-3, sensory tests of coldness were conducted by 27 panelists. In the thermographic time-course test in [Experiment 1-1], the temperature of the example or comparative example composition was measured by thermography at the above-mentioned position M (center or mid-section of the tongue) on the surface of the tongue (0 seconds), and the temperature was measured again after 60 seconds to observe the change over time. As a control, the change over time by thermography was also observed when the example or comparative example composition was not placed. The results are shown in Figure 2. Each thermograph in Figure 2 was taken with the back of the tongue as the upper part of the photograph and the tip of the tongue as the lower part of the photograph, as in Figure 1. When 0.2g of the swallowing-promoting powdered oil composition (COF) of Example 1 was placed, the low temperature was maintained even after 60 seconds, but when 0.2g of the rice flour of Comparative Example 1 was placed, the low temperature was not maintained after 60 seconds, indicating that the swallowing-promoting powdered oil composition (COF) of the present invention is suitable for maintaining a cool sensation.

[0055] [Experiment 1-2] Sensory evaluation of coldness by 27 panelists A sensory evaluation was conducted on the cooling sensation when the compositions of the examples and comparative examples were placed on the tongues of 27 healthy young adults (13 males, 14 females, mean age ± standard deviation: 26.8 ± 3.8 years) who served as expert panelists. Specifically, the compositions of the examples and comparative examples were first placed at one of the following positions on the surface of the panelists' tongues: T (tip), M (mid), P (post), or L (lateral) (time point A). The time when the panelists first felt a cooling sensation was measured (time point B), and then the time when the cooling sensation ended (disappeared) was measured (time point C). Figure 3 shows the time from time point A to B until the cooling sensation was first felt (cooling latency, BA (seconds)), and Figure 4 shows the time from time point B to C until the cooling sensation disappeared (cooling duration, CB (seconds)). As a result, compared to Comparative Example 1, the time until the initial sensation of coolness was felt was significantly shorter for Examples 1 and 2, regardless of the position on the tongue (Figure 3). Also, compared to Comparative Example 1, the time from the initial sensation of coolness to the disappearance of the coolness was significantly longer for Examples 1 and 2, regardless of the position on the tongue (Figure 4).

[0056] [Experiment 1-3] Sensory test of the intensity of cooling sensation by 27 panelists After the experiments described in [Experiment 1-2] above, all panelists were asked to rate the intensity of the cold sensation they felt on a VAS scale ranging from "not cold (0)" to "extremely cold (the coldest imaginable) (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 to Comparative Example 1, Examples 1 and 2 produced a stronger cold sensation regardless of the position on the tongue.

[0057] [Experiment 2] Swallowing Test The effects of the swallowing-promoting powdered oil composition (COF) or rice flour (Rice) in the examples and comparative examples on [Experiment 2-1] swallowing impulse and [Experiment 2-2] voluntary swallowing were investigated. [Experiment 2-1] Swallowing impulse After the experiments described in [Experiment 1-2] above, all panelists were asked to rate the strength of their swallowing urge on a VAS scale ranging from "no urge to swallow at all (0)" to "strongest urge to swallow (the strongest swallowing urge imaginable) (100)". The results are shown in Figure 6 (the vertical axis in Figure 6 is the VAS scale). Here, the swallowing urge refers to the phenomenon of being driven by the urge to swallow, that is, to swallow. The results showed that the swallowing urge was significantly stronger in the P (back or posterior part of the tongue) than in the M (middle or central part of the tongue (mid)).

[0058] [Experiment 2-2] Voluntary swallowing In the above [Experiment 2-1], the effect of the swallowing-promoting powdered oil composition (COF) or rice flour (Rice) of the examples and comparative examples on voluntary swallowing was investigated at the P (back or posterior part of the tongue (post)) position (Figure 1), where a strong swallowing urge was observed. Here, voluntary swallowing refers to the repeated act of swallowing, and the voluntary swallowing test was evaluated by measuring how many times swallowing could be repeated within a certain period of time. Specifically, first, 20 healthy young adult panelists (9 males, 11 females, mean age ± standard deviation: 26.6 ± 3.9 years) were repeatedly instructed to swallow the compositions of the following examples and comparative examples as described below. Example 1 (COF-W): 0.2 g of powdered oil composition for promoting swallowing (COF) Comparative Example 2 (C10R): 0.2g of liquid medium-chain fatty acid oil containing capric triglyceride (Nisshin MCT C10R, manufactured by Nisshin Oillio Group Ltd.) Control 1: 0.1 mL of MCT (liquid medium-chain triglyceride oil (MCT), manufactured by Nisshin Oillio Group Ltd., "Nisshin MCT Oil") prepared by adding 0.04 g to 950 μl of water. Control 2: l-menthol (1 x 10) -1 Prepared by mixing and dissolving 0.04g of MCT (liquid medium-chain triglyceride oil (MCT), manufactured by Nisshin Oillio Group Ltd., "Nisshin MCT Oil") in an aqueous solution of M, and adding 950μl of water, then adding 0.1mL of this solution.

[0059] The voluntary swallowing test was conducted as follows: (1) Collect saliva in the mouth and have the person swallow it once. (2) Administer control 1 or 2 orally, instruct the patient to spread it throughout the mouth, and swallow it once after 10 seconds. (3) Ten seconds after the completion of (2), place either Example 1 or Comparative Example 2 on the tongue P (back tongue or posterior part (post)). (4) Five seconds after the completion of (3), instruct the patient to lift their tongue upward inside their mouth. (5) Five seconds after the completion of (4), perform the modified repetitive saliva swallowing test (mRSST, originally 30 seconds, modified to 15 seconds) for 15 seconds.

[0060] Here, (1) to (4) above are preliminary steps to the voluntary swallowing test, and (5) mRSST is the central test for voluntary swallowing. The mRSST (Voluntary Swallowing Measurement Test) is a test in which the subject swallows as quickly as possible in 15 seconds, and the number of times swallowed in 15 seconds and the time taken until the first swallow are measured. The composition of Example 1 or Comparative Example 2 is not added each time the subject swallows, and the composition placed in (3) is swallowed only during the first swallow, and from the second swallow onwards the composition remaining in the oral cavity is swallowed. The results are shown in Figure 8 (number of times swallowed in 15 seconds) and Figure 9 (time taken until the first swallow). As shown in Figure 8, it can be seen that in both cases using Control 1 and 2, Example 1 was able to swallow more times than Comparative Example 2. Also, as shown in Figure 9, in both cases using Control 1 and 2, there was no significant difference in the time taken until the first swallow between Comparative Example 2 and Example 1. The results in Figure 9 show that 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 or the oral environment, but rather largely due to the presence of the swallowing-promoting powdered oil composition (COF) of Example 1.

[0061] As a preliminary test, the fatigue level of the panelists was measured after repeating the mRSST four times (Figure 7). Specifically, 10 healthy young expert panelists (10 females, mean age ± standard deviation: 26.3 ± 3.8 years) repeated the following tests (6a) or (6b) to (8) four times, and the average number of swallows in the mRSST (7) for each of the first to fourth tests was measured as the number of swallows. (6a) Administer 0.1 mL of 25°C water into the oral cavity and instruct the patient to spread it throughout the mouth, then swallow it once after 10 seconds. (6b) Do not administer 0.1 mL of 25°C water into the oral cavity, but instruct the patient to perform the same action as in (6a) to spread the water throughout the oral cavity, and then have them swallow once after 10 seconds. (7) Ten seconds after the completion of (6a) or (6b), perform the mRSST. (8) Rinse the mouth with 25°C water, and allow a 2-minute interval between the completion of mRSST in (7) and (6a) or (6b). Specifically, the mRSST (7) was repeated four times in the order of (6a)→(7)→(8)→(6b)→(7)→(8)→(6a)→(7)→(8)→(6b)→(7). The number of swallows during each mRSST was recorded, and fatigue due to repeated testing was evaluated. As a result, no significant difference in the number of swallows was observed from the first to the fourth time, confirming that repeated mRSST does not cause fatigue in the panelists and thus does not affect the number of swallows. [Industrial applicability]

[0062] The swallowing-promoting powdered oil composition of the present invention can be widely used in the food industry, particularly in the food industry for elderly care.

Claims

1. A swallowing-promoting powdered oil composition containing 90-99% by mass of XXX-type triglycerides having fatty acid residues X with x carbon atoms at positions 1 to 3, and 10-1% by mass of X2Y-type triglycerides in which one of the fatty acid residues X of the XXX-type triglycerides is replaced with a fatty acid residue Y with y carbon atoms, when the total triglyceride content is 100% by mass, The number of carbon atoms x is 10. The number of carbon atoms y is 14. A powdered oil composition for promoting swallowing, excluding a liquid thickener, characterized in that the fatty acid residue X is a capric acid residue and the fatty acid residue Y is a myristic acid residue.

2. The swallowing-promoting powdered oil composition according to claim 1, which can provide a cooling sensation through the tongue.

3. The loosened bulk density of the aforementioned swallowing-promoting powdered oil composition is 0.1 to 0.6 g / cm³. 3 The swallowing-promoting powdered oil composition according to claim 1 or 2, wherein the average particle size (d50) of the swallowing-promoting powdered oil composition is 0.5 to 200 μm.

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