市販とろみ調整食品の分類

URI http://harp.lib.hiroshima-u.ac.jp/pu-hiroshima/metadata/12502
File
Title
市販とろみ調整食品の分類
Title Alternative
Classification of commercially available thickening agents
Author
氏名 藤田 有紀
ヨミ フジタ ユキ
別名 Fujita Yuki
氏名 横手 裕衣
ヨミ ヨコテ ユイ
別名 Yokote Yui
氏名 山縣 誉志江
ヨミ ヤマガタ ヨシエ
別名 Yamagata Yoshie
氏名 栢下 淳
ヨミ カヤシタ ジュン
別名 Kayashita Jun
Abstract

Many kinds of thickening agents are selling in Japan. But each thickening agent indicate
different viscosity in case of same cocentration. In this fact, users who use thickening agent in hospital or home are confuse when change different thickening agent. Therefore, we researched to get viscosity value in same concentration (2% in water) to use 24 thickening agents. There are 3 times different viscosity value between highest and lowest thickening agents. If we make criteria which value over 350 mPa・s is high power thickening agent, 8 thickening agents are adapted.
The Japanese Society of Dysphagia Rebilitation make criteria which show three different viscosity value. Three viscosity are 50 - 150 mPa・s in Milder thick, 150 - 300 mPa・s in Moderate thick and 300 - 500 mPa・s in Extremely thick when share rate is 50 s-1. We researched how concentration indicate these viscosity values to use 12 thickening agents.
The lowest thickening agent in milder thick is 0.4 - 0.8 g/100 ml water, and the highest thickening agent is 0.8 - 1.6 g/100 ml ater.
The lowest thickening agent in Extremely thick is 1.4 - 1.9 g/100 ml water, and the highest thickening agent is 2.2 - 3.4 g/100 ml water. In this result, it indicated different viscosity depends on thickening agent.

Journal Title
県立広島大学人間文化学部紀要
Volume
12
Spage
1
Epage
6
Published Date
20170301
Publisher
県立広島大学
ISSN
2176-5590
NCID
AA12116573
Language
jpn
NIIType
Departmental Bulletin Paper
Text Version
出版社版
Set
pu-hiroshima