JP-7855298-B2 - Gel-like composition containing vegetables

Inventors

• 宇佐美 好美
• 大河原 雛

Assignees

• 三菱商事ライフサイエンス株式会社

Dates

Publication Date

20260508

Application Date

20210914

Claims (1)

1. A method for producing a vegetable-containing gel-like composition, comprising the step of preparing a gel-like composition by mixing vegetables , one or more enzymes selected from the group consisting of amylase, cellulase, and hemicellulase, and a gelling agent, and then performing an enzymatic treatment of the vegetables, which are in a paste-like state, in the presence of the gelling agent.

Description

This invention relates to a gel-like composition containing vegetables and a method for producing the composition. With the aging population, the demand for gel-like foods and beverages that are easy to chew or swallow is increasing. While there are many types of gel-like compositions, those containing vegetables are one such example. The variety of vegetables available also contributes to the diversity of choices, including fiber-rich vegetables like spinach and starchy vegetables like potatoes. These gel-like compositions (hereinafter simply referred to as "vegetable gels") are often intended for the elderly, and in particular, those intended for individuals with dysphagia require softness, resistance to aggregation, and non-stickiness (low adhesion). While vegetable gels are sometimes manufactured in factories and delivered to care facilities, they are also frequently prepared on-site by mixing softened vegetables or vegetable paste with a gelling agent. However, on-site, water is required to thoroughly mix the vegetables with the gelling agent in a mixer, and a larger amount of water is needed to prepare a softer gel. Furthermore, even if a soft gel is prepared by adding water, it may remain highly adhesive depending on the type of vegetable used. For these reasons, especially in vegetable gels intended for individuals with dysphagia, it is difficult and time-consuming to increase the vegetable content due to the relationship with the amount of water added. Vegetable gels using enzyme-treated vegetables are known; for example, Patent Document 1 discloses a jelly-like food containing enzyme-treated vegetables and fruits. However, this enzyme treatment is for the purpose of peeling, softening, or preparing fruit or vegetable juice, and the result is a hardness such that "the gel outline can be felt in the mouth." Thus, conventionally, there has been a lack of adequate solutions to one of the challenges in nursing care settings: the need to prepare gel-like foods containing highly nutritious vegetables that are "soft,""less prone to clumping," and "non-sticky," with minimal effort. Patent No. 5409947 Figure 1 is a graph showing the hardness (N/ m² ) of a vegetable gel (pumpkin), separated into cases with and without enzymes.Figure 2 is a graph showing the adhesion (J/ m³ ) of the vegetable gel (pumpkin), separated into cases with and without enzymes.Figure 3 is a graph showing the hardness (N/ m² ) of gels prepared using each vegetable, categorized by the absence of enzymes, the use of hemicellulase, and the use of α-amylase.Figure 4 is a graph showing the adhesion (J/ m³ ) of gels prepared using each vegetable, categorized by the absence of enzymes, the use of hemicellulase, and the use of α-amylase. The vegetables used in this invention may be any edible vegetable, including, but are not limited to, root vegetables such as potatoes, sweet potatoes, yams, and taro; legumes such as green beans; leafy vegetables such as spinach, komatsuna, garland chrysanthemum, leeks, scallions, chives, Chinese cabbage, cauliflower, broccoli, cabbage, and lettuce; onions, pumpkins, burdock, radishes, and turnips. Furthermore, while it is preferable to use the parts of each vegetable that are generally consumed, this is not limited to these parts. The vegetables may be used in their original state, but it is preferable to use them after processing such as cutting, shredding, or grinding using a blender, and it is more preferable that they be in a paste form. In the present invention, the enzyme used to process vegetables is an enzyme that has the activity to break down starch and dietary fiber contained in vegetables. For example, examples of enzymes that break down starch include various amylases such as α-amylase, β-amylase, and glucoamylase, and examples of enzymes that break down dietary fiber include cellulose and hemicellulose. Any enzyme that is safe for use in food products can be used. Each enzyme may be used individually, or two or more enzymes may be used in combination. Each enzyme may be purified or in its crude form. Commercially available enzyme preparations may also be used. The selection and combination of enzymes, as well as the amount and conditions of use, can be appropriately set according to the type and condition of the vegetables being used. For example, it is preferable to use a large amount of amylase for starchy potatoes, and a large amount of cellulase or hemicellulase for fiber-rich vegetables such as burdock. The gelling agent used in the present invention is preferably one that has the ability to form a gel or sol, and, as will be described later, is not decomposed by the enzyme used to process the vegetables if the enzyme is not deactivated. Examples of such gelling agents include gellan gum, locust bean gum, carrageenan, sodium alginate, tara gum, guar gum, tamarind gum, gum arabic, psyllium seed gum, pectin, arabinoxylan, arabinogalactan, karaya gum, pullulan, agar, curdlan, paramylon, and