AU2019100934A4

AU2019100934A4 - A food product and a method of preparing the same

Info

Publication number: AU2019100934A4
Application number: AU2019100934A
Authority: AU
Inventors: Hui Hsien CHONG; Ai Tho TEO
Original assignee: Changi General Hospital Pte Ltd
Current assignee: Changi General Hospital Pte Ltd
Priority date: 2015-09-18
Filing date: 2019-08-21
Publication date: 2019-09-26
Anticipated expiration: 2024-09-01
Also published as: AU2016322652A1; SG10201507786YA; WO2017048190A1

Abstract

There is provided a food product for dysphagia patients, the food product comprising at least one person's serving of pre-cooked food composition, the pre-cooked food composition being composed of food particulates that are no larger than 2cm in size, wherein the pre-cooked composition contains carbohydrate, protein, fat and fibre content, and wherein the carbohydrate content accounts for 45 to 65 %, the protein content accounts for 10 to 20 % and the fat content accounts for 15 to 40% of the total calorie count of the food composition; and a packaging hermetically sealing the pre-cooked food composition. There is also provided a method for making the food product.

Description

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A FOOD PRODUCT AND A METHOD OF PREPARING THE SAME

TECHNICAL FIELD

Various embodiments relate to food products suitable for suitable consumption by dysphagia patients and method of preparing the food products.

BACKGROUND

A decline in swallowing function which may present as dysphagia can occur due to impairments to the nervous systems or due to anatomical and physiological aberrations or changes in the human bodies. While not necessarily being limited 15 to age, dysphagia is a more prevalent medical issue among older adults, with an increased frequency of occurrence for those with cognitive impairments such as dementia and those who had suffered a stroke. It was previously reported that up to 64% of hospitalized older adults and 30% of residents in nursing home suffered from dysphagia.

Dysphagia has been associated with nutritional deficits and poor nutritional status due a decline in food intake caused by the impairment in swallowing. In older adults, poor nutritional status has been consistently associated with an increased risk of adverse clinical outcomes, both in terms of morbidity and 25 mortality resulting in an increased health-care use and its associated cost. The cost of treating a nutritionally-at-risk patient has been reported to be 20% more than the average of the respective diagnosis related group.

One of the ways to improve food intake in patients with dysphagia is through 30 modification of the food texture and fluid consistency to reduce aspiration risks. Such modified meals are often prepared on “demand” and on a cookserve basis. This requires a lot of manpower and such meal preparations are usually not an

This data, for application number 2016322652, is current as of 2018-04-16 21:00 AEST

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2019100934 21 Aug 2019 efficient use of resources. Furthermore, as additional time and effort are required to specially prepare such modified meals, caregivers of dysphagia patients are faced with added stress. Consequently, this may indirectly affect the quality of care rendered to the patient.

Moreover, the difficulty in preparing such modified meals may discourage and hamper efforts to improve the nutritional status of dysphagia patients. For example, the nutritional content and flavor of the modified meals prepared may also be frequently overlooked as most of the attention of the caregiver may be io placed on the modification of the food texture and fluid consistency to aid swallowing. As such, the modified meals prepared by the caregivers may lack certain essential nutrients and may not meet the recommended dietary requirements for the dysphagia patient. Likewise, when the flavor component of the modified meals prepared by caregivers is overlooked, dysphagia patients may is lose a sense of enjoyment and fulfilment when consuming these meals, leading to a decrease food intake. These factors further undermine the goal of improving the nutritional status of dysphagia patient.

There may also be a lack of consistency In the food prepared by caregivers 20 who are generally not specially trained chefs. This means that the nutritional content and flavor of the modified meals prepared may differ largely from batch to batch. Such differences in nutritional content and flavor may even be more pronounced when there is a change in caregiver for the dysphagia patient. As such, the sense of enjoyment, fulfilment and nutritional value when consuming 25 these meals may be compromised, and this again may be a stumbling block to restoring the nutritional status of dysphagia patients back to healthy levels.

Additionally, there is currently a lack of culturally appropriate food meals, which are nutritionally balanced, readily available and which can help to improve 30 the dietary intake of institutionalized residents or people with dysphagia in Asia or Southeast Asia or with Asian or Southeast Asian descent.

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Thus, there is a need for a food product suitable for dysphagia patients that addresses or at least ameliorates one or more of the problems mentioned above.

SUMMARY

According to one aspect, there is provided a food product for dysphagia patients, the food product comprising at least one person’s serving of pre-cooked food composition, the pre-cooked food composition being composed of food particulates that are no larger than 2cm in size, wherein the pre-cooked io composition contains carbohydrate, protein, fat and fibre content, and wherein the carbohydrate content accounts for 45 to 65 %, the protein content accounts for 10 to 20 % and the fat content accounts for 15 to 40% of the total calorie count of the food composition; and a packaging hermetically sealing the pre-cooked food composition.

in one embodiment, the pre-cooked food composition has a total calorie count of at least 300 kcal per person’s serving.

In another embodiment, the pre-cooked food composition has been cooled to 20 a temperature of no more than 5°C.

In another embodiment, the food product has a shelf life of at least 30 days when stored at a temperature of no more than -18°C.

In another embodiment, the food product has a shelf life of 3 months when stored at a temperature of no more than -18°C.

In another embodiment, the pre-cooked food composition is capable of being re-heated to a temperature of at least 74°C without a loss in desirable flavour prior 30 to consumption.

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In another embodiment, the pre-cooked food composition is adapted to be heated for less than 15 minutes in a microwave before consumption.

In another embodiment, the pre-cooked food composition comprises a carbohydrate-based food that contributes to the majority of the carbohydrate content of the pre-cooked food composition, a protein-based food that contributes to the majority of the protein content of the pre-cooked food composition and a fibre-based food that contributes to the majority of the fibre content of the precooked food composition.

In another embodiment, the carbohydrate-based food, the protein-based food and the fibre-based food are positioned substantially separate from each other in the food product.

In another embodiment, the carbohydrate-based food, the protein-based food and the fibre-based food are substantially homogenously mixed in the food product.

In another embodiment, the food product is substantially free from 20 preservatives.

In another embodiment, the food product is substantially free from bones, nuts, seeds and a combination thereof.

in another embodiment, the food product is substantially free from deep fried and breaded items.

In another embodiment, the food composition has been cooked based on one of the recipes selected from the group consisting of Chinese food recipe, Malay 30 food recipe, Indian food recipe and Western food recipe.

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In another embodiment, the pre-cooked food composition comprises at least two or more spices selected from the group consisting of onions, garlic, ginger, five spice, parsley, curry powder, chili flakes, oyster sauce, dark soya sauce, tomato sauce, assam, cardamoms, cloves, coriander, cumin, fenugreek seeds, 5 cassia, star anise, fennel seeds, anise pepper, nigella, tangerine peel, poppy and sesame seeds, seaweed flakes, ginger powder, lemon grass, chili powder and turmeric.

In another embodiment, the food product further comprises one or more to information selected from the group consisting of instructions for preparing the food composition for consumption, total calorie count of the food composition, shelf life of the food composition and recommended storage conditions for the food product.

is In another embodiment, the pre-cooked composition consists essentially of carbohydrate, protein, fat and fibre content.

According to another aspect, there is provided use of the food product as disclosed herein in the manufacture of a medicament for treating a patient with to dysphagia.

According to another aspect, there is provided a method of preparing a food product disclosed herein, the method comprising providing at least one person’s serving of pre-cooked food composition, the pre-cooked food composition being 25 composed of food particulates that are no larger than 2cm in size, wherein the precooked composition contains carbohydrate, protein, fat and fibre content, and wherein the carbohydrate content accounts for 45 to 65 %, the protein content accounts for 10 to 20 % and the fat content accounts for 15 to 35% of the total calorie count of the food composition; hermetically sealing the pre-cooked food 30 composition in a packaging; and cooling the pre-cooked food composition of food particulates to a temperature of no more than 5°C

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In one embodiment, the step of providing the pre-cooked food composition of food particulates that are no larger than 2cm comprises providing the carbohydrate-based food, the protein-based food and the fibre-based food substantially separate from each other.

In another embodiment, the step of providing the pre-cooked food composition of food particulates that are no larger than 2cm comprises providing a substantially homogenous mixture of the food particulates in a puree form.

io In another embodiment, the step of providing the pre-cooked food composition of food particulates that are no larger than 2cm comprises providing separately a carbohydrate-based food that contributes to the majority of the carbohydrate content of the pre-cooked food composition, a protein-based food that contributes to the majority of the protein content of the pre-cooked food composition and a 15 fibre-based food that contributes to the majority of the fibre content of the precooked food composition; mincing separately the carbohydrate-based food, the protein-based food and the fibre-based food to achieve respective food particulates that are no larger than 2cm; and cooking the food particulates derived from the carbohydrate-based food, the protein-based food and the fibre-based food respectively.

In another embodiment, the step of providing the pre-cooked food composition of food particulates that are no larger than 2cm comprises providing separately a carbohydrate-based food that contributes to the majority of the carbohydrate 25 content of the pre-cooked food composition, a protein-based food that contributes to the majority of the protein content of the pre-cooked food composition and a fibre-based food that contributes to the majority of the fibre content of the precooked food composition; cooking the carbohydrate-based food, the proteinbased food and the fibre-based food; and mincing the cooked carbohydrate-based 30 food, the cooked protein-based food and the cooked fibre-based food to achieve respective food particulates that are no larger than 2cm.

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In another embodiment, the step of cooking comprises cooking based on one of the recipes selected from the group consisting of Chinese food recipe, Malay food recipe, Indian food recipe and Western food recipe.

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DEFINmONS

The term “carbohydrate-based food as used herein refers to food containing carbohydrate as the largest content in it when compared to the other contents present.

The term “protein-based food” as used herein refers to food containing protein as the largest content in it when compared to the other contents present.

The term “fibre-based food” as used herein refers to food contributing to more io dietary fibre when compared to the same mass of a carbohydrate-based food or a protein-based food.

The term “patients” as used herein refers to mammalian patients which include but are not limited to humans.

The term “derived” as used herein is to be interpreted broadly to mean directly or indirectly obtained. In some cases, the term derived may interchangeably be but is not limited to being referred to as “obtained”, “extracted”, “being originated”, or “resulted”.

The term “determining as used herein may interchangeably be but is not limited to being referred to as evaluating, establishing, formulating, computing, deciding, or measuring.

The term “removing” as used herein may interchangeably be but is not limited to being referred to as filtering, or separating.

The term “obtaining” as used herein may interchangeably be but is not limited to being referred to as providing or acquiring.

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The term “mixing” as used herein broadly refers to manually combining or combining using a motorized device, for example, a mixer. The term “mixing” may interchangeably be but is not limited to being referred to as blending or combining.

The term “particulate” as used herein broadly refers to a discrete entity or a discrete body. The food particulate described herein can include an organic or an inorganic food particle. The food particulate of the present disclosure may be spherical, substantially spherical, or non-spherical, such as irregularly shaped particles or ellipsoidally shaped particles. The term “size” when used to refer to the particulate io broadly refers to the largest dimension of the particulate. For example, when the particulate is substantially spherical, the term “size can refer to the diameter of the particulate; or when the particulate is substantially non-spherical, the term “size” can refer to the largest length of the particulate,

The term “and,tor, e.g., X and/or Y is understood to mean either X and Y or

X or Y and should be taken to provide explicit support for both meanings or for either meaning.

Further, in the description herein, the word “substantially” whenever used is understood to include, but not restricted to, entirely or completely” and the like.

In addition, terms such as comprising, comprise, and the like whenever used, are intended to be non-restricting descriptive language in that they broadly include elements/components recited after such terms, in addition to other components not 25 explicitly recited. Therefore, embodiments reciting the terms such as comprising, comprise, and the like, are also intended to encompass embodiments that have these terms replaced with more limiting terms such as “consisting essentially”, “consisting or the like.

Further, terms such as about, approximately and the like whenever used, typically means a reasonable variation, for example a variation of +/- 5% of the disclosed value, or a variance of 4% of the disclosed value, or a variance of 3% of the

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2019100934 21 Aug 2019 disclosed value, a variance of 2% of the disclosed value or a variance of 1% of the disclosed value.

Furthermore, in the description herein, certain values may be disclosed in a range. The values showing the end points of a range are intended to illustrate a preferred range. Whenever a range has been described, it is intended that the range covers and teaches all possible sub-ranges as well as individual numerical values within that range. That is, the end points of a range should not be interpreted as inflexible limitations. For example, a description of a range of 1% to 5% is intended to io have specifically disclosed sub-ranges 1 % to 2%, 1 % to 3%, 1 % to 4%, 2% to 3% etc., as well as individually, values within that range such as 1%, 2%, 3%, 4% and 5%. The intention of the above specific disclosure is applicable to any depth/breadth of a range.

Additionally, when describing some embodiments, the disclosure may have disclosed a method and/or process as a particular sequence of steps. However, unless otherwise required, it will be appreciated the method or process should not be limited to the particular sequence of steps disclosed. Other sequences of steps may be possible. The particular order of the steps disclosed herein should not be construed as undue limitations. Unless otherwise required, a method and/or process disclosed 20 herein should not be limited to the steps being carried out in the order written. The sequence of steps may be varied and still remain within the scope of the disclosure.

DESCRIPTION OF EMBODIMENTS

Exemplary, non-limiting embodiments of a food product, and a method of preparing the food product are disclosed hereinafter.

The food product may be in the form of a packaged food product, prepacked food product or a ready-to-eat food product that is intended to be 30 consumed conveniently with minimal preparation required and may be suitable for dysphagia patients. In various embodiments, the food product is a textured modified meal with modifications made to its texture to cater for dysphagia patients,

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Accordingly, the food product may facilitate consumption and swallowing by dysphagia patients. Dysphagia patients may include individuals who have a diminished ability to swallow due to age, due to impairment of the nervous system (peripheral or central nervous system) such as stroke or due to diseases in or 5 adjacent to the esophagus, pharynx or stomach. Examples of ailments or diseases that may result in dysphagia, include but are not limited to, esophageal atresia, Zenker’s diverticulum (esophageal diverticulum), strictures of the esophagus, achalasia, scleroderma, diffuse esophageal spasm, esophageal webs and rings, esophageal cancer, eosinophilic esophagitis, hiatus hernia (e.g. paraesophageal io type) and gastroesophageal reflux.

While the food product may be suitable for dysphagia patients, the food product may also be consumed by individuals who do not suffer from dysphagia. Advantageously, in various embodiments, the food product disclosed herein are 15 palatable and enjoyable to individuals who do not suffer from dysphagia as well. Individuals who have mouth ulcers, dental procedures or the occasional sore throat may find these food products helpful to meet their short term nutritional needs.

to The food product may contain at least one person's serving of pre-cooked food composition. In some embodiments, the food product contains one person’s serving of pre-cooked composition that is suitable to meet intake requirements for one meal of an adult individual or a dysphagia patient’s diet. In other embodiments, the food product contains multiple persons’ servings of the pre-cooked food 25 composition. For example, the food product may contain 2, 3, 4, 5, 6, 7, 8 or more persons’ servings of pre-cooked food composition. The food product containing multiple persons’ servings of the pre-cooked food composition may therefore also be suitable for consumption for a single person but for multiple meals. The total amount of servings of pre-cooked food composition may in some embodiments 30 not be of an integer number and may include a fraction of a whole number. In this regard, the food product may contain 1.5, 2.5, 3.5, 4.5, etcetera persons’ servings of pre-cooked food composition.

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The pre-cooked food composition may be composed of food particulates that are no larger than about 2cm, no larger than about 1.8cm, no larger than about 1.6cm, no larger than about 1.5cm, no larger than about 1.4cm, no larger 5 than about 1.2cm, no larger than about 1.0cm, no larger than about 0.8cm, no larger than about 0.6cm, no larger than about 0.5cm, no larger than about 0.4cm, no larger than about 0.2cm, no larger than about 0.1cm in size, no larger than about 0.08cm, no larger than about 0.06cm, no larger than about 0.05cm, no larger than about 0.04cm, no larger than about 0.02cm or no larger than about 0.01cm io in size. Advantageously, it has been discovered the particulate sizes disclosed herein is tolerable by most dysphagia patients.

The pre-cooked food may be previously cooked by baking, steaming, grilling, roasting, boiling, stewing, frying, stir frying, braising or blanching. In some 15 embodiments, the pre-cooked food is fully cooked. In some other embodiments, the pre-cooked food is partially cooked and is intended to be cooked upon reheating of the food product. In some embodiments, the cooking methods used to cook the pre-cook food excludes baking. Advantageously, the flavor of the food is not undesirably changed.

In various embodiments, the pre-cooked composition contains carbohydrate, protein and fibre content. The pre-cooked food composition may have a total calorie count that is at least about 300kcal, at least about 350kcal, at least about 400kcal, at least about 450kcal, at least about 500kcal, at least about 25 550kcal, at least about 600kcal, at least about 650kcal, at least about 700kcal, at least about 750kcal, or at least about 800kcal per person’s serving of pre-cooked food composition in order to meet the daily calorie requirement of from about 1400 kcal to about 2700 kcal, from about 1500 kcal to about 2600 kcal, from about 1550 kcal to about 2500 kcal, from about 1550 kcal to about 2400 kcal, from about 1550 30 kcal to about 2200 kcal, from about 1550 kcal to about 2000 kcal, or from about 1550 kcal to about 1900 kcal per day. Each person’s serving or an individual

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2019100934 21 Aug 2019 portion of the pre-cooked food composition may be from about 300kcal or more but not exceeding the total calorie requirement for the day as stated above.

In various embodiments, the carbohydrate content accounts for about 45% to about 65 % of the total calorie count of the food composition, for about 46% to about 64 % of the total calorie count of the food composition, for about 47% to about 63 % of the total calorie count of the food composition, for about 48% to about 62 % of the total calorie count of the food composition, for about 49% to about 61 % of the total calorie count of the food composition, or for about 50% to lo about 60 % of the total calorie count of the food composition.

Accordingly, in some embodiments, the food composition contains from about at least about 30g, at least about 35g, at least about 40g, at least about 45g, at least about 50g, at least about 55g, at least about 60g, at least about 650g, at 15 least about 70g, at least about 75g, at least about 85g, at least about 90g, at least about 95g, at least about 100g, at least about 110g, at least about 120g, at least about 130g, at least about 140g or at least about 150g of carbohydrate per person’s serving of pre-cooked food composition in order to meet the daily calorie requirement of from about 1400 kcal to about 2700 kcal.

In various embodiments, the protein content accounts for about 10% to about 20 % of the total calorie count of the food composition; for about 11%to about 19 % of the total calorie count of the food composition, for about 12%to about 18 % of the total calorie count of the food composition, for about 13%to about 17 % of the total calorie count of the food composition, for about 14%to about 16 % of the total calorie count of the food composition, or for about 15 % of the total calorie count of the food composition. In some embodiments, the protein content accounts for about 10% to about 15 % of the total calorie count of the food composition.

Accordingly, in some embodiments, the food composition contains at least about 5g, at least about 10g, at least about 15g, at least about 20g, at least about

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30g, at least about 40g, or at least about 50g of protein per person’s serving of pre-cooked food composition in order to meet the daily calorie requirement of from about 1400 kcal to about 2700 kcal.

In various embodiments, the pre-cooked food composition further comprises fat content. The fat content may account for about 15% to about 40% of the total calorie count of the food composition, for about 16% to about 39% of the total calorie count of the food composition, for about 17% to about 38% of the total calorie count of the food composition, for about 18% to about 37% of the total calorie count of the food calorie count of the food calorie count of the food calorie count of the food calorie count of the food calorie count of the food calorie count of the food composition, for about 19% to about 36% of the total composition, for about 20% to about 35% composition, for about 20% to about 34% composition, for about 20% to about 33% composition, for about 20% to about

32% composition, for about 20% to about 31% composition, for about 20% to about 30% of the total of the total of the total of the total of the total of the total calorie count of the food composition. In some embodiments, the fat content may account for about 25% to about 30% of the total calorie count of the food composition.

Accordingly, in some embodiments, the food composition contains at least about 5g, at least about 6g ,at least about 7g, at least about 8g, at least about 9g, at least about 10g, at least about 12g, at least about 14g, at least about 15g, about 20g, at least about 25g, at least about 30g, at least about 35g, at least about 40g, 25 at least about 45g, at least about 50g, at least about 55g, at least about 60g, at least about 65g, at least about 70g, at least about 75g, at least about 80g, at least about 85g, at least about 90g, at least about 95g, at least about 100g, at least about 110g or at least about 120g of fat per person’s serving of pre-cooked food composition in order to meet the daily calorie requirement of from about 1400 kcal 30 to about 2700 kcal.

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The food product may also comprise a packaging hermetically sealing the pre-cooked food composition. The packaging may substantially prevent the precooked food composition from undesired or prolonged contact with the atmosphere. Advantageously, this may increase the shelf life of the pre-cooked 5 food composition and maintain the freshness of the pre-cooked food composition.

Even more advantageously, the packaging may substantially prevent the precooked food composition from contact with oxygen from the atmosphere which increases the chances of oxidation or decomposition of the pre-cooked food composition. In some embodiments, the pre-cooked food composition is vacuum io sealed by the packaging.

The packaging may be made of a material that is substantially impervious to gases to allow the food product to achieve the quality of being substantially airtight. The packaging may be made of a material that has an antimicrobial effect.

The packaging may be made of a material that is capable of retarding deterioration of the pre-cooked food composition, retaining the nutritional value of the precooked food composition, extending the shelf-life of the pre-cooked food composition, and/or maintaining/increasing the quality and safety of the precooked food composition. The packaging may also be non-toxic in nature and io does not adversely affect the safe consumability of the pre-cooked food composition. In various embodiments, the packaging is made of a material that is capable of being heated at a temperature of at least about 70°C, at least about 71 °C, at least about 72°C, at least about 73°C, at least about 74°C, at least about 75°C, at least about 80°C, at least about 90°C, at least about 100°C, at least about 25 110°C, at least about 120°C, at least about 130°C, at least about 140°C, at least about 150°C, at least about 160°C, at least about 170°C, at least about 180°C, at least about 190°C, or at least about 200°C without substantial leaching of undesirable chemicals from the packaging to the pre-cooked food composition or without degrading.

Exemplary packaging material that may be used include microwavable plastics/material and combinations thereof. Examples of plastics that may be use

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2019100934 21 Aug 2019 for the packaging, including polyolefin, polyester, polyvinyl chloride, polyvinylidene chloride, polystyrene, polyamide, and ethylene vinyl alcohol and combinations thereof. Examples of polyolefins include but are not limited to polyethylene and polypropylene. Examples of polyesters include but are not limited to polyethylene 5 terephthalate (PET or PETE), polycarbonate, and polyethylene naphthalate (PEN).

In various embodiments, the packaging material is environment friendly and/or microwavable paper boxes

The packaging may also provide information to the consumer, for example io to satisfy legal requirements for product identification, food content, nutritional value, ingredient declaration, net weight, and manufacturer information. The package may also additionally provide important information about the product such as cooking instructions, brand identification, and pricing. In this regard, in various embodiments, the food product comprises one or more of information 15 selected from the group consisting of instructions for preparing the food composition for consumption, total calorie count of the food composition, shelf life of the food composition and recommended storage conditions for the food product. For example, the instructions for preparing the food may include the following steps: 1) Remove package from the freezer; 2) Open cover slightly, microwave for 20 6-8 minutes or steam for 30 minutes (If frozen) and serve. Advantageously, this easy reheating is intentional for caregivers and users. If the food is already thawed, it may take even lesser preparation time.

In various embodiments, the pre-cooked food composition has been cooled 25 to a temperature of no more or no higher than about 5°C, no more or no higher than about 4°C, no more or no higher than about 3°C, no more or no higher than about 2°C, no more or no higher than about 1 °C, no more or no higher than about 0°C, no more or no higher than about -5°C, no more or no higher than about -10°C, no more or no higher than about -15°C, no more or no higher than about -20°C, 30 or no more or no higher than about -25°C. The cooling may be carried out by chilling, freezing, snap-freezing, blast-freezing, or flash-freezing. The cooling may

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2019100934 21 Aug 2019 also be part of a blanching process of the food. The cooling may be carried out after the food has been cooked and after packaging or even before packaging.

In various embodiments, the food product has a shelf life of at least about

30 days, at least about 1 month, at least about 35 days, at least about 40 days, at least about 45 days, at least about 50 days, at least about 55 days, at least about 60 days, at least about 2 months, at least about 60 days, at least about 65 days, at least about 70 days, at least about 75 days, at least about 80 days, at least about 85 days, at least about 90 days, at least about 3 months, at least about 100 io days, at least about 110 days, at least about 120 days, at least about 4 months, at least about 130 days, at least about 140 days, at least about 150 days, or at least about 5 months, or at least about 160 days, at least about 170 days, at least about 180 days, or at least about 6 months when stored at a temperature of no more than or no higher about 0°C, of no more or no higher than about -5°C, of no is more or no higher than about -10°C, of no more or no higher than about -15°C, of no more or no higher than about -20°C, or of no more or no higher than about 25°C. In one embodiment, the food product has a shelf life of 3 months when stored at a temperature of no more or no higher than about -18°C.

>o In various embodiments, the pre-cooked food composition is capable of being re-heated to a temperature of at least about 74°C, at least about 75°C, at least about 80°C, at least about 90°C, at least about 100°C, at least about 110°C, at least about 120°C, at least about 130°C, at least about 140°C. at least about 150°C, at least about 160°C, at least about 170°C, at least about 180°C, at least 25 about 190°C, or at least about 200°C without a loss in desirable flavour prior to consumption.

In various embodiments, the pre-cooked food composition is adapted to be heated for no more than about 30 minutes, no more than about 25 minutes, no 30 more than about 20 minutes, no more than about 15 minutes no more than about 14 minutes, no more than about 13 minutes, no more than about 12 minutes, no more than about 11 minutes, no more than about 10 minutes before consumption,

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2019100934 21 Aug 2019 no more than about 9 minutes, no more than about 8 minutes, no more than about 7 minutes, no more than about 6 minutes, no more than about 5 minutes, no more than about 4 minutes, no more than about 3 minutes, no more than about 2 minutes, no more than about 1 minute, no more than about 45 seconds, no more 5 than about 30 seconds, or no more than about 15 seconds before consumption.

The heating of the pre-cooked food composition may be carried out by heating in hot water of more than 70°C, heating in a microwave oven, heating in a conventional oven, steaming, boiling, or a combination thereof. The food product may also be adapted to be heated without removal of the packaging.

io

In various embodiments, the pre-cooked food composition comprises a carbohydrate-based food that contributes to the majority of the carbohydrate content of the pre-cooked food composition. The carbohydrate-based food may be a starchy food. The carbohydrate-based food may be selected from the group is consisting of rice, rice-based products such as porridge, cereal, cereal-based products, bread, pastries, flour-based products, potatoes, potato-based products, noodles, pasta and the like.

In various embodiments, the pre-cooked food composition comprises a 20 protein-based food that contributes to the majority of the protein content of the precooked food composition. The protein-based food may be selected from the group consisting of meat of animals, cheese, eggs, milk, bean curd or tofu, textured vegetable protein (TVP), beans, lentils, yogurt, nuts, seeds and the like. Meat of animals includes, but not limited to, white meat, red meat, poultry meat (e.g.

chicken, duck or goose), pork, beef, and seafood meat such as fish meat. The protein-based food may also contain fat content and contribute to the overall fat content of the pre-cooked food composition.

In various embodiments, the pre-cooked food composition comprises a 30 fibre-based food that contributes to the majority of the fibre content of the precooked food composition. The fibre-based food may be a vegetable or a fruit. The vegetables may include, but are not limited to, edible Amaranth (e.g. Yin Tsai,

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Chinese Spinach), Baby leaf greens, Yardlong Bean (e.g. Asparagus Bean, Snake Bean, Chinese Long Bean), Azuki Bean (e.g. Red Bean), Mung Bean, Black Bean, Hyacinth Bean (e.g. Lablab Bean), Edamame (e.g. Edible Soybean, Mao Dou), Indian Cluster Bean (e.g. Guar Bean, Gum Bean), Green Bean, Winged Bean , 5 edible Burdock, Chinese cabbage (e.g, Choy Sum), Celery, Carrot, Cucumber,

Bitter melon, Egg plant, Wintermelon, Chinese Leek (e.g. Chinese Chives, Garlic Chives, Nira), Perilla (e.g. Japanese, Vietnamese and Korean Shi-So, Zi Su, Beefsteak), Watercress, Coriander (e.g. Chinese Parsley, Cilantro, Yan Sui), Mint, Oriental Basil, Eryngo (e.g. Culantro, Ngo Gai, Mexican Coriander, Vietnamese .0 Coriander), Fennel, Dill (e.g. Thi La), Bottle gourd, Chinese Kale (e.g. Gai Lan,

Chinese Broccoli), Oriental Mustard (e.g. Chinese Mustard, Gai Choy), Lettuce, Snake Gourd, Oriental Melon, Oriental Green Onion, Radish, Watercrest, Chinese spinach, Turnip, Peas, Tomato, Carrot, Cauliflower, Brocolli, Lady's Finger or the like. The fruits may include, but are not limited to banana, orange, pineapple, apple, .5 pear, strawberry, cherry, starfruit, watermelon, lemon, papaya, grapes or the like.

In some embodiments, the carbohydrate-based food, the protein-based food and the fibre-based food are positioned substantially separate from each other in the food product. Advantageously, the carbohydrate-based food, the :o protein-based food and the fibre-based food can separately retain their distinct individual taste and provide the consumer the freedom to dictate the sequence or order which these food are consumed, thereby increasing consumer’s satisfaction and enjoyability.

In other embodiments, carbohydrate-based food, the protein-based food and the fibre-based food are substantially homogenously mixed in the food product. The carbohydrate-based food, the protein-based food and the fibrebased food may be blended together such that they are substantially homogenously mixed together. Advantageously, this may improve the ease of feeding of the patient by the caregiver while at the same time ensuring that nutritional Intake requirements are met.

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In various embodiments, the food product is substantially free from preservatives. The food product may also be substantially free from artificial colourings. In some embodiments, the food product is substantially gluten-free. The food product may also be substantially free from deep fried and breaded items.

Advantageously, the food product may be a desirable product for the healthconscious individual.

In various embodiments, the food product has an overall moisture content of from about 70% to about 95%, from about 75% to about 90% or from about 80% 10 to about 85%.

In various embodiments, the food product has an overall density of from about 0.8 g/ml to about 1.5g/ml, from about 0.9 g/ml to about 1.4g/ml, from about 1,0 g/ml to about 1,3g/ml, from about 0.9 g/ml to about 1,2g/ml, or from about 0.95 is g/ml to about 1.1 g/ml.

In various embodiments, the food product has an overall flowability of from about 0.0 cm/30 sec to about 12 cm/30 sec, from about 0.05 cm/30 sec to about 10 cm/30 sec, from about 0.10 cm/30 sec to about 9 cm/30 sec, from about 4 20 cm/30 sec to about 8 cm/30 sec, or from about 6 cm/30 sec to about 7 cm/30 sec.

In various embodiments, the food product is substantially free from bones, nuts, seeds or a combination thereof. Advantageously, this lowers the risk of the choking or swallowing discomfort by dysphagia patients.

In various embodiments, the food composition has been cooked based on one of the recipes selected from the group consisting of Chinese food recipe, Malay food recipe, Indian food recipe and Western food recipe. In various embodiments, the food composition has been cooked based on a recipe that is so suitable or acceptable to the taste of the Asian population or the South-East Asian population. Therefore, the food product may be catered specifically to dysphagia patients of the Asian population or the South-East Asian population which typically

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The pre-cooked food composition may comprise at least one, at least two, at least three, at least four, at least five, at least six or at least seven or more spices/flavourings selected from the group consisting of onions, garlic, ginger, five spice, parsley, curry powder, chili flakes, oyster sauce, dark soya sauce, tomato sauce, assam, cardamoms, cloves, coriander, cumin, fenugreek seeds, cassia, star anise, fennel seeds, anise pepper, nigella, tangerine peel, poppy and sesame io seeds, seaweed flakes, ginger powder, lemon grass, chili powder and turmeric. In some embodiments, the pre-cooked food composition comprises pre-prepared sauces like kecap manis (ketjap manis) and the like. Advantageously, the species provide a more Asian or South-East Asian flavour to the food product and makes it more acceptable to consumers of Asian or South-East Asian origins.

In some embodiments, the pre-cooked food composition has an umami flavour. Similarly, the umami flavour provide a more Asian or South-East Asian flavour to the food product and makes it more wholesome and palatable to consumers of Asian or South-East Asian origins. In some embodiments, the preio cooked food composition of the food product comprises monosodium glutamate (MSG).

In some embodiments, the food product or pre-cooked food composition consists essentially of one or more characteristics discussed herein. In other 25 embodiments, the food product or pre-cooked food composition consists of one or more characteristics discussed herein.

In various embodiments, there is provided a method of preparing a food product disclosed herein, the method comprising (a) providing at least one 30 person’s serving of pre-cooked food composition, the pre-cooked food composition being composed of food particulates that are no larger than 2cm in size, wherein the pre-cooked composition contains carbohydrate, protein, fat and

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2019100934 21 Aug 2019 fibre content, and wherein the carbohydrate content accounts for 45 to 65 %, the protein content accounts for 10 to 20 % and the fat content accounts for 15 to 40% of the total calorie count of the food composition: (b) hermetically sealing the precooked food composition in a packaging; and (c) cooling the pre-cooked food 5 composition of food particulates to a temperature of no more than 5°C. The precooked food composition and the packaging used in the method may have one or more properties or characteristics discussed above.

in some embodiments, the step (a) of providing the pre-cooked food io composition of food particulates that are no larger than 2cm comprises providing a substantially homogenous mixture of the food particulates in a puree form. In these embodiments, the step (a) of providing the pre-cooked food composition of food particulates that are no larger than 2cm may comprise (ai) providing a carbohydrate-based food that contributes to the majority of the carbohydrate 15 content of the pre-cooked food composition, a protein-based food that contributes to the majority of the protein content of the pre-cooked food composition and a fibre-based food that contributes to the majority of the fibre content of the precooked food composition; (ail) cooking the carbohydrate-based food, the proteinbased food and the fibre-based food; and (alii) mincing the cooked carbohydrate20 based food, the cooked protein-based food and the cooked fibre-based food to achieve respective food particulates that are no larger than 2cm.

In some embodiments, the step (a) of providing the pre-cooked food composition of food particulates that are no larger than 2cm may comprise (ai) 25 providing a carbohydrate-based food that contributes to the majority of the carbohydrate content of the pre-cooked food composition, a protein-based food that contributes to the majority of the protein content of the pre-cooked food composition and a fibre-based food that contributes to the majority of the fibre content of the pre-cooked food composition; (ail) cooking the carbohydrate-based 30 food, the protein-based food and the fibre-based food and aiii) blending the carbohydrate-based food, the protein-based food and the fibre-based food

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2019100934 21 Aug 2019 together to achieve a substantially homogenous mixture of the food particulates that are no larger than 2cm in a puree form.

In other embodiments, the step (a) of providing the pre-cooked food composition of food particulates that are no larger than 2cm comprises providing the carbohydrate-based food, the protein-based food and the fibre-based food substantially separate from each other. In these embodiments, the step (a) of providing the pre-cooked food composition of food particulates that are no larger than 2cm may comprise (ai) providing separately a carbohydrate-based food that io contributes to the majority of the carbohydrate content of the pre-cooked food composition, a protein-based food that contributes to the majority of the protein content of the pre-cooked food composition and a fibre-based food that contributes to the majority of the fibre content of the pre-cooked food composition; (aii) mincing separately the carbohydrate-based food, the protein-based food and the fibre15 based food to achieve respective food particulates that are no larger than 2cm;

and (alii) cooking the food particulates derived from the carbohydrate-based food, the protein-based food and the fibre-based food.

In some embodiments, the food composition in the food product is produced ?o in accordance with Shariah law and may be certified as “Halal”. Accordingly, the food composition may be suitable for or permissible for consumption by Muslims.

In some embodiments, the food composition in the food pack is substantially free from red meat, poultry, seafood and the flesh of any other animal.

Accordingly, the food composition may be suitable or permissible for consumption for vegetarians.

In various embodiments, the food product and/or method of preparing the food product complies with one or more standards developed by the International 30 Organization for Standardization dealing with food safety, for example, HACCP, ISO 9001 and/or 22000.

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In some embodiments, there is also provided a feeding method for a dysphagia patient, the method comprising the step of feeding the patient with a pre-cooked food composition of the food product disclosed herein.

In some embodiments, there is also provided a method improving the appetite of a dysphagia patient, the method comprising the step of feeding the patient with a pre-cooked food composition of the food product disclosed herein.

The food products may be non-therapeutic or therapeutic in nature io depending on the needs of the consumer. In embodiments where the food products are therapeutic in nature, the food products may also contain therapeutically active ingredients. In some embodiments, there is also provided a use of the food product as disclosed herein in the manufacture of a medicament for treating a patient with dysphagia. In some embodiments, there is also provided 15 a use of the food product as disclosed herein in the manufacture of a medicament for improving the appetite of a patient with dysphagia. In some embodiments, there is also provided a method of treating or improving the appetite of a patient with dysphagia, comprising administering a food product as disclosed herein to the patient.

In some embodiments, the methods disclosed herein consists essentially of one or more steps discussed herein. In other embodiments, the methods disclosed herein consists of one or more steps discussed herein.

BRIEF DESCRIPTION OF FIGURES

Fig. 1 is a flowchart of a method of of preparing a food product in accordance with some embodiments disclosed herein.

Fig. 2 is a flowchart of a procedure for the production of cook-freeze meals in accordance with some embodiments disclosed herein.

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DETAILED DESCRIPTION OF FIGURES

Referring to Fig. 1, there is shown a flow chart 100 of a food product in accordance with some embodiments disclosed herein. In step 102, at least one person’s serving of pre-cooked food composition is being prepared. The cooking and preparation of pre-cooked food composition is based on a particular recipe io desired for the food product and can selected from a choice of Chinese food recipes, Indian food recipes, Malay food recipes and Western food recipes. To allow the pre-cooked food composition to be suitable for dysphagia patients, the pre-cooked food composition is composed of food particulates that are no larger than 2cm in size. This may be achieved through methods such as grinding, is mincing, chopping, etc. either before cooking or after cooking depending on the texture of the food composition desired. For example, if a blended puree product is desired, grinding or mincing can be carried out after the food has been cooked. The pre-cooked composition also contains carbohydrate, protein, fat and fibre content to allow the consumer to have an all rounded, balanced diet. In this >0 specific embodiment, the carbohydrate content accounts for 45 to 65 %, the protein content accounts for 10 to 20 % and the fat content accounts for 15 to 35% of the total calorie count of the food composition.

In step 104, after the food particulates are cooked, the pre-cooked food 25 composition is hermetically sealed in a packaging. In step 106, the food product is cooled to a temperature of no more than 5°C. in some embodiments, step 104 comes before step 106, however it is also that in other embodiments, step 106 (the step of cooling) can come before step 104 (the step of hermetically sealing). Steps 104 and 106 together increase the storage, shelf life and better retain the 30 freshness the food particulates as compared as when either one step is omitted.

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Fig. 2 is a flowchart 200 of a procedure for the production of cook-freeze meals in accordance with some embodiments disclosed herein. The flowchart 200 is split into three main stages, that is, the receiving and storage stage 202, the production stage 204 and consumer stage 205.

s

The receiving and storage stage 202 is where the raw materials and ingredients (which include for example, the carbohydrate-based food, protein-based food, fibrebased food etc.) are received and stored. This is the first stage of the entire process. In step 206, the raw material and ingredients are received from the suppliers. Based io on the nature and perishability of the different raw materials and ingredients, they are then dry stored 208, stored in a chiller 210 at a temperature of 5°C and below or stored in a freezer 212 at a temperature of -18°C and below. The raw material and ingredients are stored in conditions that meet the specification and acceptance criteria by the relevant authorities.

The next stage is the production stage 204, where the production of the food product actually begins. In step 214, the necessary raw material and ingredients are issued to the kitchen from storage. The necessary raw material and ingredients are then prepared for cooking in step 216 in accordance with Good Manufacturing 20 Practices (GMP) and Hazard Analysis & Critical Control Points (HACCP) requirements. Reference may be made to “Agri-Food ^Veterinary Authority of Singapore (AVA), Sale of Food Act (Chapter 283), Revised Edition 2002” and “Codex Alimentarius Commission: Recommended International Code of Practice, General Principles of Food Hygiene. CAC/RCP 1-1969, Rev.4-2003” for GMP and HACCP guidelines 25 respectively. Next, in step 218, the food is cooked for example through baking, boiling or the like. During cooking 218, the internal temperature of the food is kept at least 74°C for at least 15 seconds. Subsequently, after the food is cooked, the food is packed in step 220. Again, the packing step 220 adheres to the GMP and HACCP requirements. Next, in step 222, the packaged food product is labelled. All the food 30 products/meals are labelled with their batch numbers, date of production, and expiry dates in accordance with labelling guidelines provided by the relevant authorities. For example, reference may be made to “Labelling Guidelines for Food importers &

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Manufacturers (2015), Agri-Food & Veterinary Authority of Singapore (AVA)” for the labelling guidelines in Singapore.

Thereafter, in step 224, the packaged food product is blast freezed, where the temperature is reduced to 5^GC and below within 4 hours, ft should be noted that the faster the food is frozen and the lower the storage temperature applied, the better the nutrients are retained. After blast freezing, the frozen meals/food products are kept in a freezer 226 at a temperature below -18°C and ready for distribution to consumers.

.0 In the next stage, which is the consumer stage 205, the frozen meals/food products are transported to the retailers, nursing homes or hospitals 228 where these products will either be sold or utilized. During transportation and when storing the frozen meals/food products in the retail shops, nursing homes or hospitals, the frozen meals/food products kept throughout at a temperature below -18^CC. When desired, .5 the frozen meals/food products can be prepared for consumption by re-heating in step 230, such that the food product has an internal temperature of at least 74°C for at least 15 seconds. Once ready, the food can be served as shown in step 232. Whenever possible, it is recommended that the food be served immediately after heating and the food product is to be consumed within 4 hours from re-heating. The food product is Ό also not meant to be re-frozen after heating.

EXAMPLES

Example embodiments of the disclosure will be better understood and readily 25 apparent to one of ordinary skill in the art from the following examples, tables and if applicable, in conjunction with the figures.

Example,!

The pre-cooked food composition of the food product may be carefully selected such that, collectively, they are able to adhere to the recommended dietary allowances provided by the relevant health authorities. For example,

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2019100934 21 Aug 2019 references may be made to Health Promotion Board, Recommended Dietary Allowances for Normal Healthy Person in Singapore (Adults)”, “Department of Health, Dietary Reference Values for Food Energy and Nutrients for the United Kingdom, HMSO, 1991” and “Institute of Medicine, Dietary Reference Intakes: 5 Applications in Dietary Assessment, 2000 and Dietary Reference Intakes for

Energy, Carbohydrates, Fiber, Fat, Protein and Amino Acids (Macronutrients) 2002” for the recommended dietary allowances. Alternatively, the pre-cooked food composition of the food product may be carefully selected such that, collectively, they are able to adhere to a qualified Dietitian prescription of an appropriate diet io based on the patient’s nutritional needs.

In this Example, the contents of the pre-cooked food composition of the food product are carefully selected such that, collectively, they are able to meet the recommended dietary allowances shown in Table 1 below.

Table 1

	Energy(kcal) i	Protein (g)	Carbohydrates (g)	I Fats (g)
) Recommended Dietary Allowances (Singapore)
) Male (>60years)	1885 :	63 (15%)	235-232 150-60%)	‘ 42-63(20-30%)
) Female (>60years)	1570	58 (15%)	196-235 (50-60%!	1 35-52(20-30%)
Example 2--F	oed. texture

In this Example, the size range of the food particulates of the pre-cooked food composition of the food product are carefully controlled such that they have the characteristics shown in Table 2 below.

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Table.2
	texture/ Consistency Blended Diet	inscription Blended end smooth. No lumps.	Chewing No chewing required	Food ΝΟΪ suhablei No visible pieces of food. Nuts and seed. No deep fried/' breaded items. No bones.
	Finely minced	Soft solid food (0.1-0.5cm)	Minimal chewing required	Nuts and seed. No deep fried/ breaded items. No bones.
Coarsely Minced	Solid food cut up (1-2 cm)	Required some chewing	Nuts and seed. No deep fried/ breaded items. No bones.
* Ths severity of the dysphagia cm bs assessed by a qaahjied Speech Therapist who will then recommend the suit-abie texture/ consistency to the client.. * <4 qualified Dietitian will prescribe the appropriate diet based on the cheat's nutr/hona/ needs.

The first two columns from the left of Table 2 describes the different textures of the pre-cooked food composition that may be used for dysphagia patients, depending on the severity of dysphagia. The third column from the left describes 5 that level of chewing required for each respective texture. The fourth column from the left the types of food that must not be present in the pre-cooked food composition of respective textures. The severity of the dysphagia can be assessed by a qualified Speech Therapist who will then recommend the suitable texture/conslstency of the food for the client. A qualified Dietitian can prescribe the 10 appropriate diet based on the patient’s nutritional needs.

Example 3 - Recipes

The pre-cooked food composition of the food product can be prepared based on different recipes to Increase the choices for the consumers. In this

Example, pre-cooked food composition of the food product is prepared based on recipes shown in Table 3 below. These recipes are generally enjoyed by and familiar to the South-East Asia population (such as Singapore population,

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Malaysian population, Indonesian population, Vietnam population etc), especially the Singapore population.

In this Example, the shelf life of the food product produced is up to a maximum of three months in accordance with the requirements by the relevant health authorities and should be keep frozen at -18°C until it is ready to be re-heated.

Table 3

S/No.	Dish name	Carbohydrate accompanied	Vegetable accompanied
1	Healthy Nonya Chilli Fish - Chinese style	Soft Rice or Porridge	Finely Minced Vegetable
2	Kicap Fish - Muslim Style	Soft Rice or Porridge	Coarsely Minced Vegetable
3	Seafood Otak - Muslim Style	Soft Rice or Porridge	Coarsely Minced Vegetable
4	Ayam Kurma - Muslim Style	Soft Rice or Porridge	Coarsely Minced Vegetable
5	Steamed Dim Sum Chicken · Chinese style	Soft Rice or Porridge	Coarsely Minced Vegetable
6	Chicken Patties with Orange Cheese Sauce - Western style	Mashed Potato	Coarsely Minced Vegetable
7	Chestnut Chicken Patties with Neapolitan Sauce - Western style	Mashed Potato	Coarsely Minced Vegetable
8	Poached Fish Fillet with Tarragon Sauce -Western style	Mashed Potato	Finely Minced Vegetable
9	Steamed Fish with Oriental Coriander Sauce - Chinese style	Soft Rice or Porridge	Coarsely Minced Vegetable
10	5-spice Chicken - Chinese style	Soft Rice or Porridge	Finely Minced Vegetable
11	Braised Ginger Chicken with Onion Carrot - Chinese style	Soft Rice or Porridge	Finely Minced Vegetable

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Ayam Masala - Muslim Style	Soft Rice or Porridge
Braised Ginseng Chicken - Chinese	Blended Porridge
style

Healthy Sweet & Sour Fish - Chinese	Blended Porridge
style

Finely Minced Vegetable

Blended

Vegetable

Blended

Vegetable

Table 4 below further shows the calorie content and composition of carbohydrates, protein and fat in each of the 14 recipes above.

Table 4

Per Serving

Recipe Steamed dim sum chicken	Calories ikcah 425	Carbohydrates hd 55.7	Protein fsd 33.2.	Fat k) 9.1
Healthy nonya chilli fish	397	57,3	26,7	8.3
Kicap fish	397	54.3	29.1	8.4
Avam kurma	460	55,1	33.2	14.8 ;
Seafood otak	396	50.0	26.9	11,1
Chicken patties with orange . t '	410	41.0	31.9	14,4
'' o ‘ chicken with patties with neapolitan sauce	407 1	44.2	29.4	13.9
Poached fish fi Jet with tarragon sauce	330	39.3	26.9	13 ..9
Steamed fish with oriental coriander sauce	376	53.0	i 24.6	3.7
5 spice chicken	389	49.8	31.3	3.7
Braised ginger chicken with onion	408	55.4	30.1	8.8
Ayarr; Masala	408	..................53.6 .........	..... 30.7	9.4
Braised ginseng chicken	399	51.3	29,6	8,9
Healthy sweet sour fish	383	51.1	24,1	9.6

Table 5 below further shows the moisture content (MC%), density (g/ml) and flowability (cm/30 sec) for each of the 14 recipes above. Without being bound

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Table 5

S/Nn.	Bish Nsme	Carbohydrate Accompanied	Vegetable Accompanied	MC%/ (Rscommendad	Density, g/m) (Recommended ’ Range!	Flewability, cm/30 Sec (Recommended Range)
1.......	Healthy Nonya Chilli Fish- Chinese style	Porridge	Finely Minced ^:i Spinach	91.3 4 0.1	1.00310.907	5.510.2
90.0-92.0	0 95 :...u	5.0-6.0 .............
2	Kicap Rsh - Muslim Style	Soft Rice	Coarsely Minced Cauliflower	75.9 a 2 9	1.013 + 0,005	0.0
73.0-78.0	S 0-- i'J<	0.0 ^:
3 Ϊ	Seafood Otak -'Muslim........ Styie	Soft Rice	Coarsely Minced....... Spinach	a · .' <	nwsoOoA	........o.o ......:
i 72.0-77.0	i.oo 1.02	0.0
4 :	Aysm Kurma - Muslim Style	:.ott »<«·	Coarsely Minced......... Broccoi’i	7 70 + 1.7 '7	1 O3l.tO.OJ3	0.0......i
7 70.0-77.0.......i	i	i..... 0.0 ' ......i
J	Stea.med Dim Sum Chicken - Chinese styfe	Porridge ..........:	Coarsely Minced Broccoli	^:.......S0.9 + 0.4t	1.01010.008	M-110.9.....
90.0-92.0	1.01-l.e?	3.5-5.C
6 '	' Chicken Patties with........... Orange Chees® Sauce Western style	Mashed 'Potato	Coarsely Minced Spinach	81.1 ± 1.9	1.02010.002	0.0810.04
78.0-810	1.01 -1.02	0.0-0.1
Τ '	Chestnut Chicken Petties with Neapolitan Sauce ? Western style	Meshed Potato	Coarsely Minced Cauliflower	75.1 i 4.7	1.018 3-0.01	........ 0.0 ........
im.8-7'5D	-.0--1.02	...... 0.0.....
8 j	I Poached Fish Fillet with........ Tarragon Sauce - Western style	Meshed Potato	Finely Minced Spinach	83.4 + 0.3	1.929 1 0.002	0.13 + 0.04
/ 88.0-84.0 I	1.02-1.93	0,0-0.2
9	Steamed Fish with Oriental : Coriander Sauce - Chinese styl®	Soft Ries...........	Coarsely .Minced Pumpkin	79.4 a 7-+	1.017 + 0.004.....	0.0
78.0-80.0	\| 1,01-1.02	0,0
10	< S-spice Chicken - Chinese > style	Porridge	Finely Minced Broccoli	90,81 0.6	0.9710.04	7.810.8
89.0 -92 0	0.95-3,01	7.0-8,0 i
11......	1 Praised Ginger Chicken i with Onion Carrot — ^Chinese style	Porridge	Finely Minced Spinach	87,412.1	1.014 i 0.008	5.210.5
85.0 90 u	3-00 - 1.02	4.5-5..5
12	k; Ayarn Masala · Muslim Style	Porridge	Fineiy Minced Spinach	89.011.0	1,00610.00-	5,1310.04
87.0-900	1.00-1.01	5.0-5,5
13	Braised Ginseng Chicken -- Chinese style	mended Porridge	Blended Spinach	85.6 ± 1.1	1,0184 0.005	8,013.9
84.0 - 87.0	jo; I···;·	5.0 -11..0
14	Healthy Sweet & Sour Fish Chinese style	tended Porridge	Blended Broccoli	86.8 ± 0.2	i 1.014 10.003	11.511.0
84.0-87.0	1.01 -1,02'	5.0-11.0

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In Table 5 above, the moisture content of the 14 recipes is measured based on the following steps:

1. Wash the moisture dishes that is used to contain the food samples with water and dry thoroughly. Weigh each dish using a weight balance.

2. Weigh food samples (150mg to 40g) and put on to moisture dishes.

3. Cover the food samples with lid and place in a moisture analyzer.

4. Record the results of the moisture content shown by the moisture analyzer.

The densities of the 14 recipes in shown in Table 5 are measured based on the io following steps:

1. Weigh the food samples (g).

2. A graduated cylinder is used to find the object’s volume. Pour water into the graduated cylinder until it reaches a known level.

3. This level can be measured by the markings on the cylinder's surface, which display the volume of water in millilitres (mL).

4. Add the object to the water and record the new water level.

5. The difference between the new water level and the original level will be the object's volume.

6. This measurement is taken in millilitres (mL), which is interchangeable with >0 cubic centimeters (cm³). Once volume is determined, apply the following equation to determine the density. Density (g/cm³) = Mass / Volume (Difference between the two water level).

The flowability of the 14 recipes shown in Table 5 using a Conslstometer, which 25 has a long trough with 0.5 cm graduations along the bottom. The trough is separated near one end by a spring-loaded gate. This forms a chamber where the sample is loaded. The flowability of the 14 recipes shown in Table 5 is measured based on the following steps:

1. Put food sample in the chamber and the spring-loaded gate will open and timer initiated.

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2. At a specific predetermined time, the position of the food sample in the trough is recorded.

In this instance, a Consistometer was used to measure the flowability of the 14 recipes. This instrument can be used to measure any viscous material such as sauces, salad dressings, chemicals or cosmetics, The normal way to use the Consistometer is to measure the distance a sample flows in a given time interval. While the Consistometer is used for purposes of measuring the flowability of the food samples shown in Table 5, it will be appreciated that any other suitable apparatus that is io capable of measuring the flowability of the food samples may also be used. The measurement steps taken should also comply with the instructions provided for that specific apparatus used.

Example. 4 ~ Re - he at incpmethods

The pre-cooked food composition of the food product can be heated based on the following instructions prior to consumption:

1) Re-heating instruction:

Re-heating: Open packaging cover slightly during re-heating if using microwave,

Meals with Rice:

Combi-steam or steam for at least 30 minutes if frozen,

Meals without Rice:

Microwave for at least 6-8 minutes OR

Combi-steam for at least 30 minutes

2) Temperature for consumption: Not less 60°C

WO 2017/048190

PCT/SG2016/050428

2019100934 21 Aug 2019

APPLICATIONS

Embodiments of the disclosure provided herein may provide nutritionally balanced texture-modified meals with culturally appropriate foods that are readily available and can help to improve the dietary intake of those institutionalized residents or people with dysphagia. Accordingly, embodiments of the disclosure provided herein may provide food of an appropriate texture, particle size and moistness to allow safe swallowing.

.0

Embodiments of the disclosure provided herein may provide a range of ''ready-to-eat texture-modified meals with localized flavours will not only help meet the nutritional requirement of the older adults but will also help ensure ease for caregivers taking care of the older adults. For example, this may be achieved 15 by ensuring that the textured modified meals of various embodiments disclosed herein are either chilled or frozen and made available in supermarkets or food establishment, thus making it easy and economical for use.

Embodiments of the disclosure provided herein may provide food products >o which are ready-to-eat meals suitable for patients with dysphagia and which have a sufficiently long shelf life of at least 1 month from the packed date. Advantageously, the food products may be stocked up. This can save time and is economical to the user.

Embodiments of the disclosure provided herein may provide food products which are part of palliative care and/or geriatric care.

It will be appreciated by a person skilled in the art that other variations and/or modifications may be made to the embodiments disclosed herein without 30 departing from the spirit or scope of the disclosure as broadly described. The present embodiments are, therefore, to be considered in all respects to be illustrative and not restrictive.

2019100934 21 Aug 2019

Claims

1. A food product for dysphagia patients, the food product comprising:

at least one person’s serving of pre-cooked food composition, the pre-cooked food composition being composed of food particulates that are no larger than 2cm in size, wherein the pre-cooked composition contains carbohydrate, protein, fat and fibre content, and wherein the carbohydrate content accounts for 45 to 65 %, the protein content accounts for 10 to 20 % and the fat content accounts for 15 to 40% of the total calorie count of the food composition, further wherein the pre-cooked food composition has been pre-cooked based on a food recipe to impart a palatable taste; and a packaging hermetically sealing the pre-cooked food composition.

2. The food product of claim 1, wherein the carbohydrate-based food, the protein-based food and the fibre-based food are positioned substantially separate from each other in the food product.

3. The food product of claim 1 or claim 2, wherein the food product is substantially free from bones, nuts, seeds and a combination thereof.

4. The food product of any one of the preceding claims, wherein the overall moisture content of the pre-cooked food composition is from about 70% to about 95% and the overall flowability is from about 0.0 cm/30 second to about 12 cm/30 second.

5. A method of preparing a food product of any one of the preceding claims, the method comprising:

providing at least one person’s serving of pre-cooked food composition, the pre-cooked food composition being composed of food particulates that are no larger than 2cm in size, wherein the pre-cooked composition contains carbohydrate, protein, fat and fibre content, and wherein the carbohydrate content accounts for 45

2019100934 21 Aug 2019 to 65 %, the protein content accounts for 10 to 20 % and the fat content accounts for 15 to 35% of the total calorie count of the food composition, further wherein the pre-cooked food composition has been pre-cooked based on a food recipe to impart a palatable taste;

hermetically sealing the pre-cooked food composition in a packaging; and cooling the pre-cooked food composition of food particulates to a temperature of no more than 5°C.

WO 2017/048190

PCT/SG2016/050428

2019100934 21 Aug 2019

102 <..............

Providing at least one person's serving of pre-cooked food composition, the pre-cooked food composition being composed of food particulates that are no larger than 2cm in size, wherein the pre-cooked composition contains carbohydrate, protein, fat and fibre content, and wherein the carbohydrate content accounts for 45 to 65 %, the protein content accounts for 10 to 20 % and the fat content accounts for 15 to 35% of the total calorie count of the food composition

104

Hermetically sealing the pre-cooked food composition in a packaging

Cooling the pre-cooked food composition of food particulates to a temperature of no more than 5^CC

Fig. 1

WO 2017/048190

PCT/SG2016/050428

2019100934 21 Aug 2019