Creation of easy mastication food model applied texture modifier

应用质构调节剂的易咀嚼食品模型的创建

• 批准号: 16500518
• 负责人: MORITAKA Hatsue
• 金额: $ 2.37万
• 依托单位: Showa Women's University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2004
• 资助国家: 日本
• 起止时间: 2004 至 2006
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-16500518/
• 关键词: mastication; swallowing; texture; rice starch; agar gel; gelatin gel; 寒天ゾル・ゲル; ゼラチンゾル・ゲル; 飲み込み; 官能評価; 微小粒分散ゲル; 貯蔵弾性率; 破断応力; ジェランガム; κ-カラギーナン; 寒天

The transit velocity through the human throat and rheological properties of nonglutinous rice starch (NGRS), glutinous rice starch (GRS), agar and gelatin gels were investigated by the ultrasonic pulse Doppler method and rheological method to examine the relationship among mastication, swallowing and the texture property of easy mastication food. The waveform of the transit velocity on the cathode-ray became smaller and the brightness of waveform became higher with increasing the concentration of NGRS, GRS, agar or gelatin. The maximum transit velocity through the throat of NGRS, GRS and agar gels decreased with increasing concentration of samples, markedly decreased at first time, and then gradually and did not change at concentrations higher than a certain level. That of gelatin gel decreased gradually throughout all concentrations. The hardness and adhesiveness of NGRS, GRS, agar and gelatin gels increased with increasing concentration of sample, but the cohesiveness of starch gels did not change at concentrations higher than a certain level and those of agar and gelatin gels decreased. In sensory evaluation, NGRS and GRS became more difficult to masticate and to swallow but the masticated pellet formed a more compact bolus as the starch concentration increased. The agar and gelatin gels became easier to break and the masticated pellet of agar formed a more separate bolus, but that of gelatin formed a more compact bolus as the agar and gelatin concentration increase. NGRS, GRS, agar and gelatin gels with a moderate cohesiveness formed a bolus during mastication and were easily swallowed even by persons with a poor mastication and swallowing ability.

为探讨咀嚼、吞咽与易咀嚼食品质构特性之间的关系，采用超声脉冲多普勒法和流变学方法研究了糯米淀粉、糯米淀粉、琼脂和明胶凝胶在人体咽喉中的通过速度和流变学特性。随着NGRS、GRS、琼脂或明胶浓度的增加，阴极射线上的渡越速度波形变小，波形亮度变高。NGRS、GRS和琼脂凝胶的最大通过喉道速度均随样品浓度的增加而减小，先显著减小，然后逐渐减小，当样品浓度超过一定水平时，最大通过喉道速度基本不变。明胶凝胶在所有浓度下均逐渐降低。NGRS、GRS、琼脂和明胶凝胶的硬度和粘滞性随样品浓度的增加而增加，淀粉凝胶的粘聚性在样品浓度高于一定浓度时基本不变，琼脂和明胶凝胶的粘聚性则下降。在感官评价中，NGRS和GRS变得更难咀嚼和吞咽，但随着淀粉浓度的增加，咀嚼后的颗粒形成更致密的团块。琼脂和明胶凝胶变得更容易破裂，并且琼脂的咀嚼颗粒形成更分离的团块，但明胶的咀嚼颗粒随着琼脂和明胶浓度的增加而形成更致密的团块。具有中等内聚性的NGRS、GRS、琼脂和明胶凝胶在咀嚼过程中形成团块，即使咀嚼和吞咽能力较差的人也很容易吞咽。

项目成果

咽頭部における米デンプンの流速特性

大米淀粉在咽部的流速特性

• 发表时间: 2006
• 期刊: 第29回 日本バイオレオロジー学会年会
• 作者: 森高初恵;中澤文子
• 通讯作者: 中澤文子

多糖類の微小粒分散ゲルの力学特性

多糖微粒分散凝胶的力学性能

• 发表时间: 2005
• 期刊: 日本家政学会 第57回大会
• 作者: 森高初恵;中沢文子;Kayoko Tomioka;森高初恵 他2名
• 通讯作者: 森高初恵 他2名

寒天ゲルとゼラチンゲルの飲み込みと物性との関係について

关于琼脂凝胶和明胶凝胶的吞咽与物理性质的关系

• 发表时间: 2006
• 期刊: 日本調理科学会 平成18年度大会
• 作者: Kametani;S.;Matsui-Yuasa;I.;Kojima-Yuasa;A.;Arimura;T.;Kennedy;D.O.;Honzawa;M.;Kikuzaki;H.;Nakatani;N.;村上 泰子;森高初恵 他2名
• 通讯作者: 森高初恵 他2名

The transit properties of rice starch through the human throat.

大米淀粉通过人体喉咙的转运特性。

• 发表时间: 2006
• 期刊: The 29^<th> Conference of Japan Society of Biorheology
• 作者: Hatsue Moritaka;Fumiko Nakazawa
• 通讯作者: Fumiko Nakazawa

微小粒分散ゲルの力学特性-極性を異にする多糖類のマットリックスゲル-

微粒分散凝胶力学性能-不同极性多糖基质凝胶-

• 发表时间: 2005
• 期刊: 第53回レオロジー討論会講演要旨集
• 作者: Kayoko Tomioka;Naoko Kakibuchi;Yasuko Murakami;Takayo Kawakami;Kouichi Takaguchi;Keiji Kita;Misako Okita;森高初惠他
• 通讯作者: 森高初惠他