权益分类	功能权益	普通用户	{{item.name}}会员
{{category.name}}	{{benefitItem.name}}

最適な風味・嚥下を促すトロミ飲料とは？－嚥下困難者用トロミ添加食品の最適化ー

什么是能够促进最佳风味和吞咽的浓饮料？

基本信息

批准号：
20K13811
负责人：
黒飛知香
金额：
$ 2.5万
依托单位：
Hiroshima Shudo University (2021-2022)Hiroshima Bunkyo University (2020)
依托单位国家：
日本
项目类别：
Grant-in-Aid for Early-Career Scientists
财政年份：
2020
资助国家：
日本
起止时间：
2020-04-01 至 2024-03-31
项目状态：
已结题

项目摘要

【研究目的】トロミ付与水溶液のテクスチャー特性についてLST法および新規手法のSBE法を用いて官能評価に対応する力学的特性について検討した．【研究概要および成果】2022年度は，昨年度の測定結果であるパッケージ表記されている濃度で調製したトロミ付与飲料水を対象とした．テクスチャーおよび嚥下特性について，前年度の結果をふまえて，官能評価と機器分析（LST法，SBE法）を用いて実施した結果の発表を行った．研究成果としては，官能評価および機器分析ともにトロミ調整食品の添加濃度の増加に伴い，かたく，粘性が増す傾向であった．さらに，見かけ粘度は官能特性ごとに異なるずり速度下における見かけ粘度が影響していた．以上より，主原料が異なるトロミ調整食品で調製したトロミ付与水溶液のテクスチャー特性を数値化することができ，SBE法がトロミ付与水溶液のテクスチャー測定に有用であることを示すことができた．また，論文化においては，2021年度の実施内容について論文化を行った．2022度の研究は，粘度を揃えたモデル系試料を用いて主原料の異なるトロミ調整食品を用いたトロミ付与飲料水のテクスチャーおよび嚥下特性の客観化を行った．官能評価では，パネルによる飲み込みやすさ，べたつき等の特性を評価した．あわせて，機器分析では，従来法であるLST法およびクリープメータによる測定を実施した．SBE法についても，昨年までの測定結果をふまえて実施した．さらに，実際の喫食状態に近い条件での測定については，2023年度に実施予定である．

[Objective] To investigate the mechanical properties of aqueous solutions by using LST method and SBE method. [Summary of research results] In 2022, the measurement results of the previous year were recorded in the table. The results of the previous year were analyzed by functional evaluation and machine analysis (LST method, SBE method). The results of this study are as follows: Functional evaluation and machine analysis are necessary to adjust the additive concentration of food, and viscosity is increasing. Viscosity is a functional property that varies with speed and affects viscosity. The main raw materials are different from each other. The main raw materials are different from each other. The main raw materials are different from each other. The main raw materials are different from each other. In 2021, the implementation of the content of the discussion on culture was carried out. In 2022, the research on viscosity was carried out. In 2022, the viscosity of the main raw materials was adjusted. In 2021, the content of the application was adjusted. In 2022, the viscosity of the main raw materials was adjusted. In 2022, the viscosity of the main raw materials was adjusted. In 2022, the viscosity of the main raw materials was adjusted. In 2021, the viscosity of the main raw materials was adjusted. In 2022, the viscosity of the main raw materials was adjusted. In 2022, the viscosity of the main raw materials was adjusted. In 2022, the viscosity of the main raw materials was adjusted. In 2021, the viscosity of the main raw materials was adjusted. In 2022, the viscosity of the main raw materials was adjusted. In 2022, the viscosity of the main raw materials was adjusted. In 2022, the viscosity of the main raw materials was adjusted. In 2022, the viscosity of the The functional evaluation is to evaluate the characteristics of the product. For machine analysis, the LST method is applied to the determination. The SBE method is applied to the determination results of the previous year. In 2023, the actual food status was determined according to the conditions.