KR102561116B1 - Composition for rheology control of food with improved digestibility and throat swallowing and food composition comprising the same - Google Patents

Abstract

three or more gums selected from the group consisting of xanthan gum, tara gum, locust bean gum, gellan gum, glucomannan, and guar gum; salts of carboxymethylcellulose; And it relates to a composition for adjusting food properties comprising a lactic acid bacteria culture powder.

Description

Composition for adjusting food properties with improved digestion and swallowing and food composition containing the same

It relates to a composition for adjusting food properties with improved digestion and swallowing and a food composition comprising the same.

Physical properties are inherent states of the material itself, and are comprehensively measured by examining physical properties such as density, melting point, boiling point, conductivity, thermal conductivity, viscosity, crystal, etc. In products such as food and pharmaceuticals, physical property adjustment eventually affects the swallowing effect and overall stability of the product.

Prior art for adjusting physical properties includes a viscosity enhancing agent that improves viscosity by improving dispersibility by mixing gums and dextrin, and a viscosity enhancing agent that forms synergistic viscosity by using xanthan gum and guar gum together. However, although these techniques can increase a lot of viscosity in a short time by simple mixing of gum, they are not digested in gastric juice or intestinal juice and rather inhibit the absorption of nutrients. In addition, as the viscosity and physical properties increase, the adhesiveness increases, which not only inhibits digestion and absorption, but also makes the throat feel burdened while swallowing, and food that is incorrectly entered may enter the larynx or trachea, resulting in aspiration pneumonia.

Characteristic studies on physical property control, including enhancement of fluid viscosity, have been conducted, but no study has been conducted on the effect of swallowed fluid property improvers on the degree of improvement in swallowing speed and digestion in gastric and intestinal juices.

Korean Patent Publication No. 10-2013-0089493

One embodiment provides a composition for adjusting physical properties of food, which facilitates the expression of physical properties of food, increases digestibility, and gently improves swallowing.

Another embodiment provides a food composition comprising the composition for adjusting the food properties.

According to one embodiment, three or more gums selected from the group consisting of xanthan gum, tara gum, locust bean gum, gellan gum, glucomannan, and guar gum; salts of carboxymethylcellulose; And it provides a composition for adjusting food properties containing lactic acid bacteria cultured powder.

The gums may include tara gum, locust bean gum and guar gum.

The gum may be a mixture of tara gum, locust bean gum and guar gum, wherein 1% to 90% by weight of the tara gum, 1% to 90% by weight of the locust bean gum, and 1% to 90% by weight of the guar gum % of the mixture.

The salt of carboxymethylcellulose may include sodium carboxymethylcellulose, calcium carboxymethylcellulose sodium, or a combination thereof.

The lactic acid bacteria culture powder may include dead cells of lactic acid bacteria, useful substances secreted from lactic acid bacteria, or a combination thereof.

The lactic acid bacteria culture powder may be obtained by heat-treating lactic acid bacteria, and the heat treatment may be performed at a temperature of 70° C. to 130° C. for 5 minutes to 30 minutes.

The composition for adjusting food properties is 1% to 90% by weight of the gum; 0.01% to 70% by weight of the carboxymethylcellulose salt; and 0.01% to 70% by weight of the lactic acid bacteria cultured powder.

The water solubility index (WSI) of the composition for adjusting food properties may be 30% to 100% according to Equation 1 below.

[Equation 1]

Water solubility index (WSI) (%) = (amount of solids in supernatant / amount of sample) X 100

The flow rate of the composition for adjusting food properties, obtained by measuring the time required for the composition for adjusting food properties to pass through a 15 cm plastic pipe at a viscosity of 150 cP (mPa s), may be 0.1 cm/s to 30 cm/s. there is.

According to another embodiment, it provides a food composition comprising 0.001% by weight to 30% by weight of the composition for adjusting food properties.

The composition for adjusting physical properties of food according to one embodiment can be usefully used as a physical property adjusting agent for food compositions, etc., as it facilitates the expression of physical properties of food, increases digestibility in the stomach and intestines, and easily and smoothly improves throat swallowing.

Figure 1a is a graph showing the decomposition reaction in the gastric juice of the composition for adjusting food properties according to Examples 1 to 6.
Figure 1b is a graph showing the decomposition reaction in the gastric juice of the composition for adjusting food properties according to Comparative Examples 1 to 6.
Figure 2a is a graph showing the decomposition reaction in the intestinal fluid of the composition for adjusting food properties according to Examples 1 to 6.
Figure 2b is a graph showing the decomposition reaction in the intestinal fluid of the composition for adjusting food properties according to Comparative Examples 1 to 6.
Figure 3a is a graph showing the decomposition reaction in gastric juice and intestinal juice of the composition for adjusting food properties according to Examples 1 to 6.
Figure 3b is a graph showing the decomposition reaction in gastric juice and intestinal juice of the composition for adjusting food properties according to Comparative Examples 1 to 6.

Hereinafter, embodiments will be described in detail so that those skilled in the art can easily implement them. However, implementations may take many different forms and are not limited to the implementations described herein.

A composition for adjusting food properties according to an embodiment may include three or more gums, salts of carboxymethylcellulose, and lactic acid bacteria cultured powder. Such a composition for adjusting food properties can be used in food compositions to facilitate the expression of physical properties of food, increase digestion in the stomach and intestines to help functional absorption of food, and improve the degree of swallowing by easily smoothing the throat.

The gums may be three or more selected from the group consisting of xanthan gum, tara gum, locust bean gum, gellan gum, glucomannan, and guar gum. Among these gums, for example, three or more types including tara gum, locust bean gum, and guar gum may be mixed and used.

When physical properties are adjusted with a conventional viscosity enhancing agent, there is a problem that digestion is inhibited when ingested. It may be transparent and have good dispersing power, but may not have high viscosity. According to one embodiment, by mixing and using the three or more kinds of gums, the flowability is increased, so that the throat is easily and smoothly improved, and the disintegration and dispersibility are increased to improve the degree of digestion in gastric and intestinal juices, thereby improving the level of digestion contained in food. It can help the absorption of nutrients.

The gum may also be used, for example, a mixture of tara gum, locust bean gum and guar gum. The mixture may be mixed with 1% to 90% by weight of tara gum, 1% to 90% by weight of locust bean gum, and 1% to 90% by weight of guar gum. For example, it may be mixed with 1% to 80% by weight of tara gum, 1% to 80% by weight of locust bean gum, and 1% to 80% by weight of tara gum, and also 1% to 70% by weight of tara gum, locust 1% to 70% by weight of soybean gum, and 1% to 70% by weight of guar gum may be mixed. When the above three kinds of mixtures are used, dispersibility and flowability are greatly increased, so that the degree and speed of swallowing can be improved, and stability, transparency and sensory properties can be improved.

The gum may be included in 1% to 90% by weight based on the total amount of the composition for adjusting food properties, for example, 1% to 80% by weight, 5% to 80% by weight, 5% to 70% by weight % can be included. When the gum is used within the above content range, the digestibility in the stomach and intestines can be increased, and the throat can be easily and smoothly improved.

The carboxymethylcellulose salt may be used as a thickener or emulsifier.

The salt of carboxymethylcellulose may include sodium carboxymethylcellulose, calcium carboxymethylcellulose sodium, or a combination thereof.

The salt of carboxymethylcellulose may be included in 0.01% to 70% by weight based on the total amount of the composition for adjusting food properties, for example, 0.01% to 50% by weight, 0.01% to 30% by weight, 0.1% by weight % to 10% by weight. When the salt of carboxymethylcellulose is used within the above content range, digestion in the stomach and intestines can be increased, and swallowing can be easily and smoothly improved.

The lactic acid bacteria culture powder may include dead cells of lactic acid bacteria, useful substances secreted from lactic acid bacteria, or a combination thereof.

The lactic acid bacteria cultured powder may be obtained by heat-treating lactic acid bacteria. Specifically, the cultured lactic acid bacteria powder can be obtained by killing the cultured and concentrated lactic acid bacteria by heat treatment to produce dead lactic acid bacteria.

The lactic acid bacteria are strains of the genus Lactobacillus, strains of the genus Lactococcus, strains of the genus Leuconostoc, strains of the genus Pediococcus, strains of the genus Bifidobacterium, or these It may include a combination of, for example, strains of the genus Lactobacillus may be used.

The strains of the genus Lactobacillus are Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus sakei, Lactobacillus casei casei), Lactobacillus brevis, or a combination thereof, for example, Lactobacillus Platarum may be used.

The medium in which the lactic acid bacteria are inoculated is sufficient as long as the lactic acid bacteria can be grown and cultured at 37° C. or more and for 12 hours or more, for example, a water content crystal of 1.0% (w/v) to 10.0% (w/v) Glucose, 0.1% (w/v) to 5.0% (w/v) potassium dibasic phosphate, 0.1% (w/v) to 5.0% (w/v) magnesium sulfate, 0.01% (w/v) to 0.1% (w/v) manganese sulfate, 0.01% (w/v) to 2.0% (w/v) calcium chloride, 0.1% (w/v) to 10.0% (w/v) whey powder, 0.1% (w/v) to 10.0% (w/v) of chicory extract, or a combination thereof, but is not limited thereto. In addition, the medium may further include 0.1% (w/v) to 5.0% (w/v) of MgSO ₄ and 0.01% (w/v) to 0.5% (w/v) of CaCl ₂ . It is not limited.

The heat treatment may be performed at a temperature of 70 °C to 130 °C for 5 minutes to 30 minutes, for example, at a temperature of 100 °C to 110 °C for 10 minutes to 20 minutes. In addition, the heat treatment may be performed by an ultra high temperature sterilization method of 1 to 10 times, and the ultra high temperature sterilization may be performed at a temperature of 110 ° C to 130 ° C for 3 seconds to 10 seconds. When the heat treatment is performed under the above conditions, the lactic acid bacteria become dead cells and can be processed for food including useful substances secreted by the lactic acid bacteria.

The lactic acid bacteria cultured powder may be included in 0.01% to 70% by weight based on the total amount of the composition for adjusting food properties, for example, 0.01% to 50% by weight, 0.01% to 30% by weight, 0.1% to 0.1% by weight 10% by weight. When the lactic acid bacteria cultured powder is used within the above content range, digestion in the stomach and intestines can be increased, and swallowing can be easily and smoothly improved.

The composition for adjusting food properties may further include powdered crystalline glucose in addition to this. The powdered dextrose may be included in a residual amount in the composition for adjusting food properties.

The composition for adjusting food properties according to one embodiment can be stably prepared and used without generating dust of the viscosity enhancing agent commonly used in the prior art and being easily dispersed.

When the composition for adjusting food properties according to one embodiment is used in a food composition, the flowability is improved to increase the speed of swallowing, the degree of swallowing and neatness after swallowing can be improved, and the dispersibility is maintained for 24 hours or more. Less sediment may form. The food composition may be, for example, general food such as water or juice, health functional food such as protein drink, and the like.

The water solubility index (WSI) of the composition for adjusting food properties can be obtained according to Equation 1 below.

[Equation 1]

(Amount of supernatant solid / amount of sample) X 100

The water solubility index (WSI) of the composition for adjusting food properties according to Equation 1 may be 30% to 100%, for example, 40% to 100%, 50% to 100%. When a composition for adjusting food properties having a water solubility index (WSI) within the above range is added to a food composition containing water, it is more easily dissolved and absorbs water, thereby facilitating the expression of physical properties.

The flow rate of the composition for adjusting food properties can be obtained by measuring the time it takes to pass through a 15 cm plastic pipe with a viscosity of 150 cP (mPa s). The flow rate of the composition for adjusting food properties measured in this way may be 0.1 cm / s to 30 cm / s, for example, 0.1 cm / s to 20 cm / s, 1 cm / s to 15 cm / s, 5 cm/s to 10 cm/s, 6.5 cm/s to 9.0 cm/s, and 7 cm/s to 9 cm/s. When the composition for adjusting food properties having a flow rate within the above range is added to the food composition, the degree of swallowing can be easily and smoothly improved.

According to another embodiment, a food composition comprising the composition for adjusting food properties is provided. When the composition for adjusting food properties is added to a food composition, it is possible to improve the digestibility and the degree of swallowing, as well as to excellently control the physical properties of food, such as rapid expression of viscosity, stability and dispersibility.

The food composition may be in the form of powder, liquid, jelly, etc., but is not limited thereto.

The food composition may include 0.001% to 30% by weight of the composition for adjusting food properties, for example, 0.001% to 20% by weight, 0.001% to 10% by weight. When the composition for adjusting physical properties of food is included within the above content range, various physical properties of food can be simultaneously adjusted, such as increasing digestion and improving the degree of swallowing.

Hereinafter, specific embodiments of the present invention are presented. However, the embodiments described below are only intended to specifically illustrate or explain the present invention, and the present invention should not be limited thereto. In addition, since the content not described herein can be sufficiently technically inferred by those skilled in the art, the description thereof will be omitted.

(Manufacture of composition for adjusting food properties)

Example 1

A composition for adjusting food properties was prepared by mixing 70% by weight of gum, 10% by weight of sodium carboxymethylcellulose, 10% by weight of lactic acid bacteria culture powder, and 10% by weight of powdered crystalline glucose. At this time, the gum was obtained by mixing 45% by weight of tara gum, 20% by weight of locust bean gum, and 35% by weight of guar gum with respect to the total amount of gum. In addition, the lactic acid bacteria cultured powder is grown and cultured for lactic acid bacteria of Lactobacillus plantarum at 37 ° C. for 12 hours, ultra-high temperature sterilization at 110 ° C. for 10 seconds, and then frozen after removing impurities through two filtrations. It was obtained by drying and powdering.

Example 2

In Example 1, except for mixing 50% by weight of gum, 5% by weight of sodium carboxymethylcellulose, 5% by weight of lactic acid bacteria culture powder, and 40% by weight of powdered crystalline glucose, the composition for adjusting food properties was prepared in the same manner as in Example 1. manufactured.

Example 3

In Example 1, except for mixing 30% by weight of gum, 1% by weight of sodium carboxymethylcellulose, 1% by weight of lactic acid bacteria culture powder, and 68% by weight of powdered crystalline glucose, the composition for adjusting food properties was prepared in the same manner as in Example 1. manufactured.

Example 4

In Example 1, except for mixing 5% by weight of gum, 0.1% by weight of sodium carboxymethylcellulose, 0.1% by weight of lactic acid bacteria culture powder, and 94.8% by weight of powdered crystalline glucose, the composition for adjusting food properties was prepared in the same manner as in Example 1. manufactured.

Example 5

A composition for adjusting food properties was prepared in the same manner as in Example 1, except that the gum obtained by mixing 30% by weight of tara gum, 30% by weight of locust bean gum, and 40% by weight of guar gum with respect to the total amount of gum in Example 1 was used. did

Example 6

A composition for adjusting food properties was prepared in the same manner as in Example 1, except that the gum obtained by mixing 20% by weight of tara gum, 40% by weight of locust bean gum, and 40% by weight of guar gum with respect to the total amount of gum in Example 1 was used. did

Comparative Example 1

As a viscosity modifier, Toromipect (Daesan Welllife Co.) was used. It contains dextrin, xanthan gum and locust bean gum.

Comparative Example 2

As a viscosity modifier, Visco Up (Leos Food Co.) was used. It contains xanthan gum, guar gum and dextrin.

Comparative Example 3

A composition for adjusting food properties was prepared in the same manner as in Example 1, except that the gum obtained by mixing 50% by weight of locust bean gum and 50% by weight of guar gum with respect to the total amount of gum in Example 1 was used.

Comparative Example 4

A composition for adjusting food properties was prepared in the same manner as in Example 1, except that the gum obtained by mixing 50% by weight of guar gum and 50% by weight of tara gum with respect to the total amount of gum in Example 1 was used.

Comparative Example 5

A composition for adjusting food properties was prepared in the same manner as in Example 1, except that 70% by weight of gum, 1% by weight of lactic acid bacteria culture powder, and 29% by weight of powdered crystalline glucose were mixed in Example 1.

Comparative Example 6

A composition for adjusting food properties was prepared in the same manner as in Example 1, except that 70% by weight of gum, 1% by weight of sodium carboxymethylcellulose, and 29% by weight of powdered crystalline glucose were mixed in Example 1.

Evaluation 1: Measurement of water solubility index of composition for adjusting food properties

In order to confirm the dispersibility and solvency of the composition for adjusting food properties, the water solubility index (WSI) was measured in the following way, and the results are shown in Table 1 below.

For each of the compositions for adjusting food properties according to Examples 1 to 6 and Comparative Examples 1 to 6, after dissolving 1 g of raw material in 100 ml for 1 minute at room temperature (25 ° C) and stabilizing for 10 minutes, a sample of 1 ml was taken and stirred at 10,000 rpm After centrifugation for 15 minutes, the amount of solids in the supernatant was measured and how much 1g of dry sample was dissolved in the supernatant was confirmed. This obtained a value according to Equation 1 below.

[Equation 1]

Water solubility index (WSI) (%) = (amount of solids in supernatant / amount of sample) X 100

Amount of supernatant solids Sediment amount (mg) Water solubility index (WSI) (%) tara gum 0.62 0.38 61.67 Locust Bean Gum 0.64 0.36 63.68 guar gum 1.00 0.00 100.00 Example 1 0.80 0.20 79.62 Example 2 0.85 0.15 85.46 Example 3 0.94 0.06 94.47 Example 4 0.96 0.04 96.22 Example 5 0.71 0.29 71.78 Example 6 0.74 0.26 74.00 Comparative Example 1 0.70 0.30 70.00 Comparative Example 2 0.69 0.31 69.00 Comparative Example 3 0.70 0.30 69.79 Comparative Example 4 0.68 0.32 67.62 Comparative Example 5 0.64 0.36 64.00 Comparative Example 6 0.61 0.39 60.78

Through Table 1, in the case of Examples 1 to 6, it can be seen that the water solubility is high compared to Comparative Examples 1 to 6, from which the composition for adjusting food properties according to one embodiment can be added to food containing water. It can be seen that the expression of physical properties becomes easier by dissolving more easily and absorbing moisture.

Evaluation 2: Measurement of physical properties of the composition for adjusting food properties

The American Dietatic Association (ADA) measured the viscosity (cP) by setting the shear rate acting in the mouth to 50 sec ^-1 to classify food for dysphagia, and measured the flow type in one step (thin, 1-50 mPas), nectar-like (51-350 mPas) in 2 stages, honey-like (351-1750 mPas) in 3 stages, and pudding-like (4 stages) > 1750 mPas), a four-level viscosity division (viscosity ADA level) is presented.

For each of the compositions for adjusting food properties according to Examples 1 to 6 and Comparative Examples 1 to 6, after dissolving 1 g of the raw material in 100 ml for 1 minute at room temperature 25 ° C. and stabilizing for 10 minutes, the physical properties of each sample, that is, viscosity (cP) , Viscosity ADA level and transparency were measured, and the results are shown in Table 2 below.

In Table 2 below, the results of transparency mean the following.

+ White Transparency, ++ Near White Transparency, +++ White-Medium Transparency, ++++ Near Transparency, +++++ Transparency

cP (mPa s) Viscosity ADA phase transparency tara gum 1692 3 ++++ Locust Bean Gum 626 2 ++++ guar gum 2796 4 +++ Example 1 847 3 +++ Example 2 441 3 +++ Example 3 168 2 ++++ Example 4 26 One ++++ Example 5 916 3 +++ Example 6 941 3 +++ Comparative Example 1 230 2 ++++ Comparative Example 2 354 3 ++++ Comparative Example 3 1751 4 ++++ Comparative Example 4 1801 4 ++++ Comparative Example 5 1020 3 +++ Comparative Example 6 943 3 +++

Through Table 2, it can be seen that each of the physical properties of the composition for adjusting food properties according to one embodiment.

Evaluation 3: Measurement of flowability of composition for adjusting food properties

For each sample of the composition for adjusting food properties according to Examples 1 to 6 and Comparative Examples 1 to 6 obtained in Evaluation 2, the time required for each sample adjusted to the same viscosity of about 150 cP to pass through a 15 cm plastic tube was measured and the speed was obtained, and the results are shown in Table 3 below.

Measurement time (s) passing length (cm) flow rate (cm/s) tara gum 2.73 15 5.5 Locust Bean Gum 2.17 15 6.9 guar gum 2.83 15 5.3 Example 1 1.92 15 7.8 Example 2 1.72 15 8.7 Example 3 1.76 15 8.5 Example 4 2.00 15 7.5 Example 5 2.17 15 6.9 Example 6 2.20 15 6.8 Comparative Example 1 2.34 15 6.4 Comparative Example 2 2.54 15 5.9 Comparative Example 3 2.94 15 5.1 Comparative Example 4 2.73 15 5.5 Comparative Example 5 2.46 15 6.1 Comparative Example 6 2.34 15 6.4

Through Table 3, in order to measure the degree of improvement in flowability, the results of making and measuring each sample solution with matched viscosity (cP) values showed that Examples 1 to 6 had higher flowability than Comparative Examples 1 to 6 at the same viscosity. It can be confirmed that, when the composition for adjusting food properties according to one embodiment is added to food, it can be seen that the throat is easily and smoothly improved.

Evaluation 4: Measurement of gastric juice and intestinal juice decomposition ability of the composition for adjusting food properties

In order to confirm the digestibility of the composition for adjusting food properties according to Examples 1 to 6 and Comparative Examples 1 to 6 in the stomach and intestines, artificial gastric juice and artificial intestinal juice were prepared and digestion time was grafted to visual evaluation and viscosity (cP) change was measured.

Artificial gastric fluid was obtained by adding 0.3% pepsin and preparing a 0.9% NaCl solution adjusted to pH 2.5, and artificial intestinal fluid was obtained by preparing a 0.9% NaCl solution to which 0.3% oxgall was added. .

(1) Reaction in gastric juice

Reflecting the digestion time of the fluid in the stomach, gastric juice was digested while maintaining 37 ° C. for 1 hour, and visual evaluation and viscosity (cP) change were confirmed. The results are shown in FIGS. 1A and 1B. In order to confirm the change of each composition for adjusting food properties according to Examples 1 to 6 and Comparative Examples 1 to 6, a ratio of 2% dissolved each composition and gastric juice was mixed at a ratio of 1:2.

Referring to Figures 1a and 1b, in the case of Examples 1 to 6, it can be confirmed that the disintegration in gastric juice is higher than that of Comparative Examples 1 to 6, when the composition for adjusting food properties according to one embodiment is added to food gastric juice It can be seen that the digestion ability in the is improved.

(2) reaction in intestinal fluid

Reflecting the digestion time of the intestine of the fluid, the intestinal fluid was digested while maintaining 37 ° C. for 2 hours, and visual evaluation and viscosity (cP) change were confirmed. The results are shown in FIGS. 2a and 2b. In order to confirm the change of each composition for adjusting food properties according to Examples 1 to 6 and Comparative Examples 1 to 6, the ratio of 2% dissolved each composition and intestinal fluid was mixed at 1:2.

Referring to Figures 2a and 2b, in the case of Examples 1 to 6, it can be seen that the degradability in intestinal fluid is higher than that of Comparative Examples 1 to 6, when the composition for adjusting food properties according to one embodiment is added to food It can be seen that digestion in intestinal juice is improved.

(3) Reaction in a mixture of gastric juice and intestinal juice

In order to confirm the change in each composition for adjusting food properties according to Examples 1 to 6 and Comparative Examples 1 to 6, the ratio of each composition dissolved in 2% and gastric juice was mixed at a ratio of 1: 2 to reflect the digestion time of the stomach and gastric juice After 1 hour, the intestinal fluid was prescribed at a ratio of 1: 1, and the intestinal fluid was digested while maintaining 37 ° C for 2 hours, reflecting the digestion time of the intestine, and visual evaluation and viscosity (cP) change were confirmed. The results are shown in FIG. 3a and shown in Figure 3b.

Referring to Figures 3a and 3b, in the case of Examples 1 to 6, compared to Comparative Examples 1 to 6, it can be confirmed that the decomposition in gastric juice is higher and the subsequent decomposition in intestinal juice is further increased. It can be seen that when the composition for conditioning is added to food, digestion in gastric juice and intestinal juice is improved.

Evaluation 5: Throat sensory evaluation of the composition for adjusting food properties

Sensory evaluation was conducted to confirm the degree of improvement in swallowing of the compositions for adjusting food properties according to Examples 1 to 6 and Comparative Examples 1 to 6. The sensory test was evaluated by a 5-point scale method after having 15 expert panelists taste the addition of 0.1% by weight of each food property control composition to each of protein beverage, vitamin beverage, and orange juice. 4, the results of the degree of clearness of the throat after drinking are shown in Table 5 below.

The feeling of swallowing and the clearness of the throat after drinking were analyzed using a 5-point scale such as '1 point = very bad, 2 points = bad, 3 points = average, 4 points = good, and 5 points = very good'.

To evaluate the significance of the data, statistical analysis was conducted through t-test in the range of 95% reliability, and the significance level was judged at p<0.05.

protein drink vitamin drink Orange juice evaluation score p value evaluation score p value evaluation score p value prescription 2.9 - 3.5 - 3.4 - Example 1 3.5 p<0.05 3.8 p<0.05 3.5 p<0.05 Example 2 3.8 p<0.05 4 p<0.05 3.7 p<0.05 Example 3 4 p<0.05 4.1 p<0.05 4.1 p<0.05 Example 4 4 p<0.05 3.9 p<0.05 4 p<0.05 Example 5 3.4 p<0.05 3.6 p<0.05 3.5 p<0.05 Example 6 3.3 p<0.05 3.9 p<0.05 3.8 p<0.05 Comparative Example 1 3 0.068 3.3 0.078 3.4 0.786 Comparative Example 2 2.8 0.088 3.5 0.051 3.1 0.058 Comparative Example 3 2.7 0.063 3.3 0.066 3.3 0.054 Comparative Example 4 2.6 0.064 3.4 0.078 3.1 0.055 Comparative Example 5 2.4 0.070 3.1 0.068 3.2 0.062 Comparative Example 6 2.2 0.088 3.3 0.058 3.3 0.081

protein drink vitamin drink Orange juice evaluation score p value evaluation score p value evaluation score p value prescription 2.7 - 3.4 - 2.9 - Example 1 3.7 p<0.05 3.6 p<0.05 3.4 p<0.05 Example 2 3.5 p<0.05 3.6 p<0.05 3.3 p<0.05 Example 3 3.8 p<0.05 3.8 p<0.05 3.3 p<0.05 Example 4 3.9 p<0.05 3.7 p<0.05 3.7 p<0.05 Example 5 3.5 p<0.05 3.6 p<0.05 3.2 p<0.05 Example 6 3.4 p<0.05 3.5 p<0.05 3.3 p<0.05 Comparative Example 1 2.9 0.068 3.1 0.078 2.8 0.786 Comparative Example 2 2.4 0.088 3.2 0.051 3.1 0.058 Comparative Example 3 2.6 0.075 3.1 0.075 2.7 0.061 Comparative Example 4 2.5 0.077 2.9 0.077 2.8 0.062 Comparative Example 5 2.8 0.063 3.0 0.063 2.6 0.077 Comparative Example 6 2.6 0.059 3.2 0.059 2.5 0.084

Through Tables 4 and 5, in the case of Examples 1 to 6, it can be confirmed that the feeling when swallowing and the degree of clearness of the throat after drinking are generally excellent compared to Comparative Examples 1 to 6, and the composition for adjusting food properties according to one embodiment When added to this food, it can be seen that the swallowing sensation is excellent, such as easily and smoothly improving the swallowing.

Although the preferred embodiments of the present invention have been described above, the present invention is not limited thereto, and it is possible to carry out various modifications within the scope of the claims and the detailed description of the invention and the accompanying drawings, and this is also the present invention. It goes without saying that it falls within the scope of the invention.

Claims (10)

gums including tara gum, locust bean gum and guar gum;
salts of carboxymethylcellulose; and
As a composition for adjusting food properties, including lactic acid bacteria cultured powder containing dead lactic acid bacteria, useful substances secreted from lactic acid bacteria, or a combination thereof,
The gum is a mixture of 1% to 90% by weight of the tara gum, 1% to 90% by weight of the locust bean gum, and 1% to 90% by weight of the guar gum, based on the total amount of gum,
The composition for adjusting food properties is 1% to 90% by weight of the gum relative to the total weight of the composition; 0.01% to 70% by weight of the carboxymethylcellulose salt; And 0.01% to 70% by weight of the lactic acid bacteria culture powder,
The salt of carboxymethylcellulose is sodium carboxymethylcellulose,
The lactic acid bacteria is Lactobacillus plata room composition for adjusting food properties. delete In paragraph 1,
The above inspection
1% to 80% by weight of the tara gum,
1% to 80% by weight of the locust bean gum, and
A mixture of 1% to 80% by weight of the guar gum
A composition for adjusting food properties. delete delete In paragraph 1,
The lactic acid bacteria culture powder is obtained by heat-treating lactic acid bacteria,
The heat treatment composition for adjusting food properties is carried out for 5 minutes to 30 minutes at a temperature of 70 ℃ to 130 ℃. In paragraph 1,
The composition for adjusting the physical properties of the food
1% to 80% by weight of the gum;
0.01% to 50% by weight of the carboxymethylcellulose salt; and
0.01% to 50% by weight of the lactic acid bacteria cultured powder
A composition for adjusting food properties comprising a. In paragraph 1,
The water solubility index (WSI) of the composition for adjusting food properties is 30% to 100% according to Equation 1 below, the composition for adjusting food properties.
[Equation 1]
Water solubility index (WSI) (%) = (amount of solids in supernatant / amount of sample) X 100 In paragraph 1,
Obtained by measuring the time it takes to pass the composition for adjusting food properties through a plastic tube of 15 cm at a viscosity of 150 cP (mPa s),
The flow rate of the composition for adjusting food properties is 0.1 cm / s to 30 cm / s composition for adjusting food properties. A food composition comprising 0.001% to 30% by weight of the composition for adjusting food properties according to any one of claims 1, 3, and 6 to 9.