JP2000191553A - Readily swallowable auxiliary composition and food composition and pharmaceutical composition using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a readily swallowable auxiliary composition capable of improving adhesiveness, increase of viscosity with time and deterioration in palatable aspect which are defects of conventional starch-based auxiliary agents and having excellent swallowing physical properties by including Tara gum, Locust bean gum and xanthan gum. SOLUTION: This readily swallowable auxiliary composition comprises (A) Tara gum and/or Locust bean gum and (B) xanthan gum and preferably further (C) psyllium seed gum. The compounding ratio of the component A to the component B is preferably (25/75) to (85/15), more preferably (30/70) to (75/25), further preferably (40/60) to (60/40) when total mixture amount of these components A and B is defined as 100 wt.%. The compounding ratio of the component C is preferably 2-20 wt.%, more preferably 3-15 wt.%, further preferably 4-10 wt.% when the mixture amount of these components A and B is defined as 100 wt.%. In the composition, adhesive amount of gel in eating is preferably <=100 g/m2.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to an easy swallowing composition having reduced adhesion to the throat, and a food composition and a pharmaceutical composition using the composition. The present invention relates to an easy-to-swallow auxiliary composition that can enjoy the original flavor and texture of food and can be swallowed safely, and has excellent swallowability even when left at room temperature for a long time, and a food composition and a pharmaceutical composition using the same. .

[0002]

2. Description of the Related Art As the population of the elderly increases, the population of dysphagia people who have difficulty in swallowing food tends to increase. In addition, dysphagia often accompanies diseases such as cerebrovascular disorders and tumors. For people with dysphagia, dry foods, such as water, are apt to be aspirated (accidentally having food in the trachea), and are often found to cause severe coughing and aspiration pneumonia. On the other hand, hard solids can be stuck in the throat and risk choking. For this reason, conventionally, thickeners have been added to foods to provide appropriate viscosity, and solids have been finely chopped into chopped foods. However, when these treatments are performed, factors that stimulate appetite, such as the original taste of food and the pleasure of eating, may be removed. In addition, because of the danger of coughing and aspiration pneumonia caused by aspiration, people with dysphagia refuse to eat and have low moisture,
It is easy to fall into undernutrition. Therefore, for people with severe dysphagia, water and nutrients are supplied by tube feeding from the nose, etc., but even if such a current situation significantly reduces the dignity of people with dysphagia as humans It's not too much to say.

[0003] In recent years, the movement to improve the quality of life (QOL) of the dysphagic person has been increasing in society, and what is the physical properties of food suitable for swallowing has been clarified. Research for providing foods that can be eaten orally, provide pleasure to eat, and improve the eating function has been active. According to those studies, food properties suitable for swallowing are (1) having appropriate hardness and viscosity that are easy to swallow, and (2) excellent bolus formation (easiness of uniting food in the mouth). And (3) little adhesion to the oral cavity and pharynx.

[0004] As described above, in the past, in order to prevent aspiration, hospitals and the like have conventionally added a food thickener to liquid foods that are too fluid and liquid like water to make them viscous. I have. As such a food thickener, starch, particularly pregelatinized starch, has been preferably used because it is easily dispersed and dissolved in cold water and is not easily affected by pH, salts and the like. However, starch-based thickeners are good in versatility, but insufficient in imparting the above-mentioned physical properties suitable for swallowing to foods. In other words, with starch-based thickeners, adhesion increases significantly with increasing viscosity, so there is a risk of aspiration due to residual adhesion in the oral cavity and pharynx, and the difficulty in swallowing due to the feeling of adhesion increases. Has been pointed out in a recent study. Further, since the viscosity increases remarkably with time, it has been difficult to provide the feeder with an appropriate viscosity. Furthermore, it has unfavorable properties in terms of taste. That is, it has been pointed out that the appearance color tone of the food becomes milky turbid, and that the original flavor and texture of the food are significantly changed and deteriorated.

[0005] Therefore, other thickening polysaccharides and their use in combination with starch have been studied, and for example, the following techniques relating to swallowing aids have been disclosed. JP-A-5-38262 describes an auxiliary agent which is added directly to a liquid food to impart viscosity to the food, and which comprises tapioca starch, potato starch, and dextrin. When this is used, the above-mentioned problem of deterioration in taste is considerably improved as compared with the conventional pregelatinized starch, but it is still insufficient. No mention is made of the above-mentioned adhesion and the above-mentioned increase in viscosity over time, and the stability over time of adhesion and viscosity remains the same as in the prior art. JP-A-10-108633 discloses an auxiliary agent which is added directly to a liquid food to give the food an appropriate viscosity.
Claims to prevent "lumps" during dissolution.
Gum, xanthan gum and dextrin are described. In this product, although the above-mentioned stability with time of the viscosity and the palatability are markedly improved as compared with the starch system, no consideration is given to the persistence of adhesion and difficulty in swallowing due to the feeling of adhesion. . Basically, it is based on the same concept as conventional starch-based swallowing aids. That is, it is intended to suppress the fluidity of food only by viscousness, and in this case, it is difficult to balance the degree of fluidity suppression and adhesion. JP-A-10-182478 describes a composition in which one or more of potato starch, corn starch, and waxy corn starch are used as a gelling agent in combination with proteins, carbohydrates, lipids, vitamins, and minerals. . The emphasis here is on nutritional enhancement, and no consideration is given to physical properties suitable for swallowing. That is, it does not fall outside the range of conventional starch-based swallowing aids, and has not solved the above-mentioned problems.

[0006]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above circumstances, and all of the above-mentioned disadvantages of the conventional starch-based adjuvants have been improved to improve the above-mentioned swallowing properties (1) to (4).
It is an object of the present invention to provide an easy-to-swallow auxiliary composition which satisfies (3) at the same time and is excellent in versatility, and a food composition and a pharmaceutical composition using the composition.

[0007]

Means for Solving the Problems The above-mentioned problems can be solved by an easy-to-swallow composition comprising a combination of tara gum and / or locust bean gum and xanthan gum.
It is preferable to add psyllium seed gum in addition to tara gum and / or locust bean gum and xanthan gum. In particular, the composition for assisting swallowing of the present invention preferably has a gel adhesion of 100 g / m ² or less when consumed. The swallowing aid composition of the present invention is suitable for providing a food composition and a pharmaceutical composition in combination with various food materials and pharmaceutical ingredients.

That is, the present inventors have conducted intensive studies in order to solve the above-mentioned problems. As a result, the above-mentioned drawbacks have been found only when xanthan gum is used in combination with at least one or more selected from tara gum and locust bean gum. It has been found that they can all be overcome and obtain optimal properties as a swallowing aid. That is, among galactomannans, it is well known that tara gum and locust bean gum form a gel structure with xanthan gum, but in a specific range of the mixing ratio of tara gum and / or locust bean gum and xanthan gum, this formation is While the structure as a whole has a sol-like property as a whole, it moderately suppresses the flowability of liquid foods such as water, and there is no increase in viscosity over time, and furthermore, there is very little adhesion to the oral cavity and feeling of adhesion. It has been found that it has optimal properties as physical properties for swallowing. Further, the hardness of the gel-like structure formed can be freely determined to be suitable for swallowing by the mixing ratio of the mixture of xanthan gum and cod gum and / or locust bean gum to food. Further, since the gel-like structure has a very high transparency, it hardly impairs the appearance of the food, and since it is a structure having a very light texture, it is likely that the original texture of the food is impaired and the starch-based structure increases. Significantly less than a thickener. In contrast, in the case of guar gum described in the above-mentioned JP-A-10-108633, it is known that the performance of forming a gel-like structure with xanthan gum is very weak, and rather, it causes a remarkable increase in viscosity. I have. In this respect, the concept is essentially different from the present invention.

Further, the present inventors have further studied and found that when a small amount of psyllium seed gum is added to the above-mentioned mixture of cod and / or locust bean gum and xanthan gum, ease of swallowing and bolus formation are improved. I found it. The psyllium seed gum has an egg white-like flow property (property of maintaining a lump) without a feeling of glue, and the solution of the psyllium seed gum having this unique flow property is used to chew the above gel-like structure. It is thought that by covering the surface when it is done, it is easy to swallow and improved bolus formation.

[0010]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.
Xanthan gum used in the present invention refers to Xanthomonas campestris (Xanthomonas ca).
npestris). It is composed of glucose, mannose, and glucuronic acid (a mixed salt of potassium, sodium, and calcium), and has a structure in which the main chain is composed of glucose and the side chain is composed mainly of two mannose and glucuronic acid. Although various xanthan gum preparations are commercially available, any of them can be used in the present invention.

Next, the cod gum used in the present invention is a water-soluble natural high molecular polysaccharide obtained by separating and purifying the endosperm portion of cod (Cesalpinia Spinosa) seeds and powdering the cod (Galactomannan). . The locust bean gum used in the present invention is a member of galactomannan like tara gum, but locust bean gum is a perennial evergreen tree of the legume family, carob tree (C
Arob tree) is a water-soluble natural polysaccharide obtained from endosperm of seeds. The ratio of galactose to mannose is 1: 3 for tara gum and 1: 4 for locust bean gum. Tara gum and locust bean gum are commercially available after being subjected to treatments such as pulverization and purification, but any of them can be used in the present invention.

In the present invention, the mixing ratio of at least one selected from tara gum and locust bean gum to xanthan gum (tara gum, locust bean gum / xanthan gum) is 25/75 to 85/85 / wt% based on the total weight of the mixture. 15, preferably 30/70 to 7
5/25, more preferably 40/60 to 60/40. If the proportion of cod gum and / or locust bean gum is less than 25% by weight or more than 85% by weight, the gel-forming ability is weak, and the viscosity of each becomes noticeable, and the adhesion and adhesion to the pharynx It becomes difficult to reduce the difficulty of swallowing due to feeling. Further, the stability over time cannot be ensured.

[0013] The psyllium seed gum used in the present invention is Plantago species (Plant plant, Plant
aginaceae) Plants, mainly Plantag
Ovata Forskal and other natural plant gums. The psyllium seed gum uses a portion of a husk husk that wraps the outside of the seed, and is called a psyllium husk (Psylium Husk), and is also called Isapogol (Isabgol) in India. The non-cellulose polysaccharide in the component of the psyllium seed gum has a highly branched structure with xylan as a main chain, and the side chain is composed of arabinose, xylose, galacturonic acid, and rhamnose. It swells and thickens sufficiently even in cold water and shows high water retention. Also, it has excellent acid and salt resistance, and its viscosity is stable for a long period of time. In the present invention, any commercially available psyllium seed gum can be used. In the present invention, the compounding ratio of the psyllium seed gum is such that the mixture of tara gum and / or locust bean gum and xanthan gum is 10%.
2 to 20% by weight, preferably 3 to 15%
%, More preferably 4 to 10% by weight. If it is less than 2% by weight, the effect of the psyllium seed gum cannot be exerted. If it is more than 20% by weight, the flow characteristics of the psyllium seed gum become dominant, making it difficult to take with a spoon, The unique flavor of this becomes noticeable.

The composition for assisting swallowing according to the present invention contains a mixture of cod and / or locust bean gum and xanthan gum, or a composition further mixed with psyllium seed gum.
It gels when dissolved in various aqueous solutions such as hot water, beverages, and soups, and exhibits excellent swallowability. The method for producing the swallowing assisting composition of the present invention is not particularly limited as long as the compounding agent containing the above essential components is mixed. For example, a method of mixing a predetermined amount of each raw material powder with a ribbon mixer, a V blender or the like. May be.

The composition for assisting swallowing according to the present invention has an adhesiveness value of 100 g / m ² measured by the following measuring method.
The following is preferred. The method for measuring the adhesiveness in the present invention is to first prepare a gel by completely dissolving the swallowing auxiliary composition in deionized water, and prepare the gel with 200 ml of PYREX.
Put into a beaker so that the height is 55 mm. Then Stab
le Micro Systems Texture Analyzer (TA
-XT2), a collagen membrane (product name: collagen casing 2) manufactured by Nippi Co., Ltd. which was sufficiently washed with deionized water in a cylindrical plunger having a diameter of 19 mm and a length of 75 mm.
70), and penetrated the gel placed in the beaker at a penetration speed of 2.0 mm / s to a depth of 45 mm,
Then it is raised at the same speed. The amount of the gel adhered to the collagen membrane at that time is determined, and the value of the amount of the adhered per unit area is defined as the adhesiveness (unit: g / m ² ). According to this method, the adhesion between the membrane comprising collagen, which is the main protein constituting human skin, and the gel containing the swallowing assisting composition is measured, and the value is measured using the gel containing the swallowing assisting composition. When swallowing, it is an index indicating the adhesion to the throat. If this value is 100 g / m ² or less, it can be evaluated that the composition has relatively low adhesion to the throat and is easy to swallow. In addition, the concentration of the swallowing auxiliary composition in the gel used for the adhesion measurement can be any concentration, and the measurement is performed at the concentration at the time of eating set according to the application, etc., thereby eating. The value of the gel adhesion is obtained.

The composition for assisting swallowing of the present invention is preferably used in combination with, for example, a composition material for food or a composition material for pharmaceuticals described below. can get. The mixing ratio of the swallowing auxiliary composition in the food composition and the pharmaceutical composition is not particularly limited. However, when the composition is dissolved in an aqueous solution such as water, hot water, a beverage, or a soup, the composition is easily swallowed. (Agent) The concentration is preferably 0.1 to 10.0% by weight. 0.
If the amount is less than 1% by weight, the fluidity of the food may not be sufficiently suppressed depending on the combination. If the amount is more than 10.0% by weight, the viscosity and gel strength may be too high, and the swallowability may be significantly deteriorated. Further, the content is more preferably 0.3 to 6.0% by weight, and still more preferably 0.5 to 2.0% by weight.

Examples of the food composition material used in the present invention include sugars (glucose, fructose, sugar, maltose, lactose, trehalose, powdered syrup, erythritol, xylitol, sorbitol, reduced maltose, reduced lactose, reduced syrup) , Xylo-oligosaccharides, polydextroses, etc. alone or as appropriate), acidulants (citric acid, malic acid, lactic acid, succinic acid, tartaric acid, ascorbic acid, citrate, malate, lactate, succinate) , Tartrate, ascorbate, etc. alone or as appropriate), flavors, colorings, vitamins (vitamin A, vitamin B1,
Vitamin B2, niacin, vitamin B6, vitamin B
12, nicotinic acid, vitamin D group, vitamin E, vitamin K, biotin, pantothenic acid, folic acid, etc., alone or as appropriate, and minerals (sodium, potassium,
Salts and food materials containing calcium, magnesium, iron, zinc, copper, phosphorus, manganese, iodine, etc., singly or in an appropriate mixture, and various proteins (soy protein, milk protein, wheat protein, egg protein, fish protein, Beef protein, pork protein, chicken protein, etc., singly or as appropriate), various fats and oils (animal and vegetable oils, medium-chain fatty acid triglyceride, etc., singly or as appropriate), sweeteners (aspartame, stevia, etc.) Seeds alone or as appropriate), dietary fiber (cellulose,
Galactomannan, guar gum decomposed product, indigestible dextrin, corn fiber, pectin, etc., alone or appropriately mixed), various juices (apple, orange, tangerine, grape, none, peach, melon, banana, pine, Watermelon or the like alone or appropriately mixed), flavor powder (coffee powder, matcha powder, sencha powder, cocoa powder, etc. alone or appropriately mixed), stabilizer (glycerin fatty acid ester, sucrose fatty acid ester, Sorbitan fatty acid ester, propylene glycol fatty acid ester, phospholipid, quillain saponin, soybean saponin, etc., alone or as appropriate), seasoning (salt, miso, soy sauce, liquor, mirin, animal and plant extracts, etc. alone or Mix appropriately),
Spices (white pepper, black pepper, basil, red pepper, wasabi, mustard, ginger, garlic, cinnamon, clove, etc. alone or as appropriate) and vegetables (tomato, celery, onion, etc.) Or appropriately mixed), seeds and nuts (almonds, peanuts, walnuts, etc., singly or appropriately mixed), yams or a sticky substance thereof. Examples of the composition material for pharmaceuticals include the above-mentioned various vitamins, acetaminophen, ibuprofen, ketoprofen, mefenamic acid and the like.

The composition for assisting swallowing according to the present invention and the food and pharmaceutical compositions using the same are characterized by good swallowing and excellent swallowability even when left at room temperature for a long time. However, the use of other components and raw materials is not limited. For example, other gums and the like may be allowed to coexist within a range that does not adversely affect the preferable properties obtained in the present invention. For example, guar gum, gellan gum, carrageenan, gelatin, agar, tapioca starch, potato starch and the like are appropriately blended. It is also possible.

The composition for assisting swallowing according to the present invention contains cod gum and / or locust bean gum and xanthan gum as essential components, and moderately suppresses the fluidity of a liquid food. Can be swallowed safely by the elderly and those with dysphagia, and when added to food, there is almost no deterioration in the appearance and texture of the food, so there is almost no deterioration in taste, and there is no increase in viscosity over time and further adhesion It has excellent swallowability, which is also extremely low. In addition, when psyllium seed gum is further used, swallowability and bolus formation can be improved. Therefore, the food composition and the pharmaceutical composition using the easy swallowing composition of the present invention are suitable for feeding and medicine in hospitals and various facilities for the elderly, and for swallowing immature infants. It is also suitable as baby food or medicine, or as food or medicine for infants who have yet to develop a spoon and carry it to the mouth.

[0020]

EXAMPLES The present invention will be described in detail below with reference to examples and comparative examples, but the present invention is not limited to the following examples. In addition, in the following examples, all% means weight%. (Examples 1 to 11, Comparative Examples 1 to 10) Compositions prepared at the mixing ratios shown in Tables 1 and 2 below were prepared as shown in Tables 1 and 2.
(Gelling agent concentration), and a gel was prepared as described below. In addition, the obtained gel was subjected to a sensory test and adhesion measurement to evaluate swallowability. The results are shown in the table.

<Preparation of Gel> 3.8 g of powdered sugar was added to the compositions (gelling agents) shown in Tables 1 and 2 and mixed with powder (total 5 g). Deionized water 9
Add 5 cc gradually, disperse, and completely dissolve.
Left at 0 ° C. overnight. However, when using tolomi up and through soft as gelling agents (Comparative Examples 6 and 7), gel was prepared by adding 97 cc of deionized water to 3 g of gelling agent without adding powdered sugar. <Sensory Test> The appearance (transparency), flavor (unpleasant odor), stickiness, and ease of swallowing of the prepared gel were evaluated by three specialized panels. Regarding stickiness and ease of swallowing, the gel prepared as described above was kept at 5 ° C., and a sensory test was performed 10 minutes and 5 hours after preparation. The evaluation results of these sensory tests are shown as ◎: very good, ：: good, Δ: slightly bad, ×: bad. <Adhesiveness> The adhesiveness of the gel was measured by the above-described measurement method using a collagen membrane.

[0022]

[Table 1]

[0023]

[Table 2]

In Tables 1 and 2, (* 1): Echogum RD manufactured by Dainippon Pharmaceutical Co., Ltd. (* 2): Vistop D-1321 manufactured by Saneigen FFI Co., Ltd. (* 3): MRC Polysaccharide Co., Ltd. Purified cod gum (* 4): MEYPRODYN200 (* 5): Healthy gum (Dainippon Pharmaceutical Co., Ltd.) (* 6): Tolomiup (dextrin) manufactured by Nisshin Signs Co., Ltd. (* 7): Kissei Pharmaceutical Co., Ltd. Company-made through soft S
(Starch).

(Examples 12 and 13) Each raw material was uniformly mixed at the compounding ratio shown in Table 3 to obtain an easy swallowing auxiliary composition. In Table 3, SLENDID 200 (* 8) is a fat substitute (pectin) manufactured by Copenhagen Pectin Factory. The other compounding agents used were the same as those used in Tables 1 and 2 above. Example 12 was directed to the smoothness and uniformity of appearance of the gel.
The texture "weight" is adjusted using SLENDID. In addition, 5 g of the obtained easy-to-swallow auxiliary composition (gelling agent) was placed in 95 g of cold water (5 ° C.) and stirred well.
Evaluation of swallowing suitability was performed in the same manner as in Example 1 above.
The results are shown in Table 3. However, with regard to stickiness and ease of swallowing, only the evaluation results 5 hours after the prepared gel was kept at 5 ° C. and prepared.

[0026]

[Table 3]

(Example 14: Elemental composition of grape-flavored gel drink for people with dysphagia) The ingredients shown in Table 4 below were uniformly mixed to prepare an element of a grape-flavored gel drink.
After maintaining a gel drink in which 17 g of the obtained composition was dissolved in 83 g of cold water at 5 ° C. for 5 hours, the swallowing suitability was evaluated in the same manner as in Example 1 above. The results are shown in the table.
It was confirmed that the gel beverage obtained in this example had good swallowability even after a long period of time.

[0028]

[Table 4]

(Example 15: Elementary composition of gel-type sencha beverage for people with dysphagia) The powdery ingredients shown in Table 5 below were uniformly mixed to prepare an elementary composition of a gel-type sencha beverage. A gel sencha beverage obtained by adding 82.6 g of cold water to 17.4 g of the obtained composition and stirring well was kept at 5 ° C. for 5 hours, and the swallowing suitability was evaluated in the same manner as in Example 1 above. The results are shown in the table. It was confirmed that the gel-like green tea beverage obtained in this example had good swallowability even after a long period of time.

[0030]

[Table 5]

(Example 16: Elementary composition of gel-like isotonic beverage for people with dysphagia) The powdery ingredients shown in Table 6 below were uniformly mixed to prepare an elementary composition of a gel-like isotonic beverage. Add 8.036 g of the obtained composition to 91.0 g of cold water.
The gel-like isotonic beverage containing 964 g and well mixed was evaluated for swallowing suitability in the same manner as in Example 1 above. The results are shown in the table. It was confirmed that the gel isotonic beverage of this example had good swallowability even after a long period of time.

[0032]

[Table 6]

Example 17 Elementary Composition of Gel-Type Nutritional Supplement Drink for Difficult Swallowing Each elemental powder shown in Table 7 below was uniformly mixed to prepare an elemental composition of a gel-type nutritional supplement drink.
In the same manner as in Example 1, the evaluation of swallowing suitability was performed for a gel-type nutritional supplement drink obtained by adding 71.6 g of cold water to 28.4 g of the obtained composition and stirring well. The results are shown in the table. It was confirmed that the gel-type nutritional supplement beverage of this example had good swallowability even after a long period of time.

[0034]

[Table 7]

Example 18 Elementary Composition of Gelled Vitamin-Enhanced Beverage for Persons with Difficulty Swallowing Each elemental powder shown in Table 8 below was uniformly mixed to prepare an elementary composition of a gel-type vitamin-enriched beverage. Example 1 Regarding a gel-form vitamin-enriched beverage obtained by adding 81 g of cold water to 19 g of the obtained composition and stirring well.
Evaluation of swallowing suitability was performed in the same manner as described above. The results are shown in the table. It was confirmed that the gel-form vitamin-enriched beverage of this example had good swallowability even after a long period of time.

[0036]

[Table 8]

Example 19 Elementary Composition of Gel-Type Acetaminophen-Containing Beverage for Persons with Difficult Swallowing Elementary Composition of Gel-Type Acetaminophen-Containing Beverage by Uniformly Mixing Powdered Materials shown in Table 9 below Was prepared. The resulting composition 12.2
The swallowing suitability was evaluated in the same manner as in Example 1 above, for a gel-containing acetaminophen-containing beverage in which 87.8 g of cold water was added and stirred well. The results are shown in the table. It was confirmed that the gelled acetaminophen-containing beverage of this example had good swallowability even after a long period of time.

[0038]

[Table 9]

(Example 20: Gel-form formulation for swallow-replacement easy swallowing) Each raw material shown in Table 10 below was uniformly mixed to prepare a gel-form formulation for swallow-replacement easy swallowing. This composition is intended to be easily swallowed by elderly people, infants and the like by dispersing a powder such as a cold medicine in a very soft gel when dissolved in cold water or hot water. Also, 20 g of the obtained composition was added to 80 ml of cold water.
g (5 ° C.) and stirred to evaluate the swallowing suitability in the same manner as in Example 1 above. It was confirmed that the swallow-replaceable easy-to-swallow gel product of this example had good swallowability even after a long period of time.

[0040]

[Table 10]

[0041]

As described above, according to the present invention,
An easy swallowing auxiliary composition can be obtained that can be swallowed safely by the elderly and persons with dysphagia while enjoying the original taste of food, and maintain physical properties suitable for swallowing even when left at room temperature for a long time. The composition for assisting swallowing can be widely applied to applications such as food compositions and pharmaceutical compositions.

Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat II (Reference) A61K 9/00 A23L 2/38 B // A23F 3/30 A61K 31/165 A23L 2/38 A23L 1/04 A61K 31 / 165 2/00 EF (72) Inventor Takao Osugi 1-37 Honjo, Sumida-ku, Tokyo F-term in Lion Corporation (reference) 4B017 LC02 LC03 LE06 LK06 LK08 LK10 LK12 LK13 LK16 LK18 LK20 LL01 4B027 FB13 FC10 FE02 FE05 FK04 FP85 4B041 LC10 LD10 LE10 LH01 LH16 LK07 LK11 LK37 LK39 4C076 AA11 AA99 BB01 CC01 CC24 CC40 DD43 DD67 EE58 FF36 FF52 FF68 FF70 4C206 AA01 AA03 NA03 MA05 MA05

Claims (5)

[Claims] 1. A swallowing auxiliary composition comprising a combination of tara gum and / or locust bean gum and xanthan gum. 2. The composition according to claim 1, further comprising psyllium seed gum. 3. The composition for swallowing according to claim 1, wherein the gel has an adhesion of 1 when eaten.
An easy-swallowing auxiliary composition characterized by being at most 00 g / m ² . 4. A food composition comprising the swallowing aid composition according to claim 1. 5. A pharmaceutical composition comprising the auxiliary swallowing composition according to any one of claims 1 to 3.