CN103391721A - Organogel for assisting intake of food for persons with difficulty in swallowing/chewing and food for persons with difficulty in swallowing/chewing - Google Patents
Organogel for assisting intake of food for persons with difficulty in swallowing/chewing and food for persons with difficulty in swallowing/chewing Download PDFInfo
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- CN103391721A CN103391721A CN2012800098278A CN201280009827A CN103391721A CN 103391721 A CN103391721 A CN 103391721A CN 2012800098278 A CN2012800098278 A CN 2012800098278A CN 201280009827 A CN201280009827 A CN 201280009827A CN 103391721 A CN103391721 A CN 103391721A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Pediatric Medicine (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
- Edible Oils And Fats (AREA)
Abstract
Provided are an organogel for assisting the intake of a food for persons with difficulty in swallowing/chewing, said organogel facilitating the production of a food that can be easily taken by persons with difficulty in swallowing/chewing, and a food for persons with difficulty in swallowing/chewing using said organogel. The organogel for assisting the intake of a food for persons with difficulty in swallowing/chewing, which comprises an oil or fat and an oil/fat gelling agent, is characterized by showing a storage modulus at 0 to 40oC inclusive of 1,000 Pa to 100,000 Pa inclusive. The food for persons with difficulty in swallowing/chewing comprises the aforesaid organogel for assisting the intake of a food for persons with difficulty in swallowing/chewing together with an eatable food in a minced or ground state. A method for producing a food for persons with difficulty in swallowing/chewing, characterized by comprising mixing the organogel for assisting the intake of a food for persons with difficulty in swallowing/chewing, said organogel comprising an oil or fat and an oil/fat gelling agent and showing a storage modulus at 0 to 40oC inclusive of 1,000 Pa to 100,000 Pa inclusive, with an eatable food in a minced or ground state.
Description
Technical field
The present invention relates to swallow, bradymassesis person ingests with organogel and uses the swallowing of this organogel, bradymassesis person to use food with food auxiliary.
The application is based on No. 2011-188878, the Patent of on August 31st, No. 2011-038344 1 in Japanese publication of the Patent in Japanese publication and advocate priority on February 24th, 2011, and at this, quotes its content.
Background technology
Swallow, bradymassesis person for example needs the function of the People laboratory rodent chow of nursing and the function of swallowing mostly to degenerate.Therefore, need various ways food materials to be made the form of easy feed.In nursing facility, all the time, daily is food materials to be minced or pulverize cook, and except common food, provides the food that minces, the food of cutting extremely brokenly, mixed food, paste like food, aqueous liquid foodstuff etc.
" food that minces (Minced Diet) " considers the bad person of masticatory function, by food materials are cut into, carries out the shape of chewing, and thus, even make, do not chew the food that also easily carries out diet.The People that the described food that minces is swallowed by extensively offering in nursing facility etc., masticatory function reduces.But in recent years, the food that minces is noted and can improves the risk of aspiration pneumonia morbidity.In addition, also there is report to point out that comparing Masticatory frequency with common food increases on the contrary.Learn that like this, gradually the food that minces may not be than the easy diet of common food.
The such behavior of laboratory rodent chow is original not only by pulverizing food materials, also mixing fully to form by the food materials after pulverizing and saliva and eat piece (bolus), with easy-to-swallow.But, to find food materials are minced and cause on the contrary being difficult to forming the food piece, result causes the mistake pharynx.It is generally acknowledged, particularly for People, due to dementia, the bad antephase obstacle that causes of vision, because perception, the secretion of salivary gland are bad, cause saliva not enough,, by chewing the most variation of ability that forms the food piece, therefore, more be difficult to form the food piece.
, as the method for easily the swallowing property of improving food, for example have by the viscosity that increases the diet product and improve intraoral coherent method.The serious People that reduces of masticatory function is normally provided and substantially do not need the mixed food of chewing, paste like food, aqueous liquid foodstuff etc.But because the solid constituent of these foods is considerably less, therefore, it is dangerous high that mistake is swallowed.Therefore,, in order to prevent the mistake pharynx, for example developed a kind of method, it makes the thickenings such as aqueous liquid foodstuff (for example with reference to patent documentation 1 by adding the thickeners such as gelatin, agar, gellan gum.)。
But,, although the water-soluble thickener that only adds as the institutes such as patent documentation 1 put down in writing is suitable for making the aqueous liquid foodstuff thickening, be unsuitable for adding the food of formation food piece easy to manufacture in the food that minces and mixed food.
Therefore, as the different new diet form of the food from mincing, the soft diet that People is used has been developed (for example with reference to non-patent literature 1 in black field etc.)。" soft diet (Soft Diet) " although be the form of common food, have ingest, the people of aphetite disorder also is easy to the food of chewing, easily forming the food piece and easily swallow.Particularly, hardness and condensation degree are adjusted at certain scope.
But, the soft diet that People is used, for hardness and the condensation degree of adjusting food, restricted to food materials (raw material) itself, and from the raw material stage, start just to need cook time, also need fundamentally to change the culinary art operation.In brief, the soft diet that People is used has following problem: compare with the food that minces, it more needs cook time.And then, sometimes also need special implement.Therefore, with regard to nursing facility etc., from budget front and equipment investment aspect, consider, import the soft diet that People uses and replace the food that minces and be not easy.
In addition, as in swallowing, the problem of bradymassesis person's food, can enumerate the caloric minimizing of picked-up (for example with reference to non-patent literature 2.)。For example,, for food materials being pulverized to make paste like food, need to coordinate a large amount of moisture such as soup juice, therefore, how owing to adding water, capacity to be increased.Therefore,, even the picked-up weight identical with common food is in fact also decrement, cause picked-up calorie to reduce.In the situation that the food that minces, also owing to mincing, cause capacity to increase, be difficult to the food that minces of identical weight with the picked-up common food time in a lot of situations and be contained in vessel, therefore, still have a picked-up calorie problem that reduces.
On the other hand, have viscosity concurrently and flexible gel uses with matrix material as food.Gel is to be absorbed in a large number as the liquid components of continuous phase and the volume that expand into certain limit and formed by a small amount of solid shape composition, be liquid, not equal to be the characteristic that presents elastic solid (Hookean body).Solid shape composition is called as gelling agent, and the three-dimensional mesh structure that gelling agent forms is included in liquid wherein.Be that water or aqueous solution person are called hydrogel with the liquid component of continuous phase.On the other hand, be that fluid oil or organic solvent person are called organogel with continuous phase.
The storage modulus of gel is the ability that maintenance is stored in the stress of gel inside, the gel elastomer in the expression dynamic characteristic.On the other hand, the loss modulus of gel is the ability that the energy that gel is accepted is emitted with the form of heat, and it represents the form of the gel viscosity in dynamic characteristic with the disappearance energy.
The prior art document
Patent documentation 1: No. 3524359 communique of Japan's patent
Non-patent literature 1: study in U.S.A son, the exploitation (person's of hindering To Fitness under feeding food Pharynx " high Elderly person ソ Off ト food " development) of " be suitable for ingesting, aphetite disorder person " People soft diet " ", Japan of black field ingested and swallowed rehabilitation proceedings (under day feeding food Pharynx リ Ha can Chi),, the 8th volume, the 1st phase, the 10th～16 page in 2004.
Non-patent literature 2: woods stator, " food that the query in the People Nutritional Nursing Care and checking (1) are pulverized, the trap that stirs food (high Elderly person Sakae Raising ケ ア To お け Ru doubt Ask と inspection Certificate (1) carves the body food, ミ キ サ ー eats と cave) ", clinical nutrition (Pro bed Sakae Raising), in February, 2002, the 100th volume, the 2nd phase, the 145th page.
Non-patent literature 3:Naomi E.Hughes, et.al., Trends Food Sci.Technol.,, the 20th volume, the 10th phase, the 470th～480 page in 2009.
Non-patent literature 4:Dharma R.Kodali, Liqid Technology,, the 21st volume, the 11/12nd phase, the 254th～256 page in 2009.
Non-patent literature 5:Lakmali Samuditha K.Dassanayake, et.al., J.Am.Oil.Chem.Soc.,, the 86th volume, the 12nd phase, the 1163rd～1173 page in 2009.
Non-patent literature 6:Arjen Bot, et.al., J.Am.Oil Chem.Soc.,, the 85th volume, the 12nd phase, the 1127th～1134 page in 2008.
Non-patent literature 7:Arjen Bot, et.al., J.Am.Oil Chem.Soc.,, the 83rd volume, the 6th phase, the 513rd～521 page in 2006.
Non-patent literature 8:Toro-Vazques J.F., et.al., J.Am.Oil Chem.Soc.,, the 84th volume, the 12nd phase, the 989th～1000 page in 2007.
Summary of the invention
The problem that invention will solve
Like this, basically, can be regarded as the food that minces be not suitable as swallow, bradymassesis person's diet form.But the food that minces routinizes at the culinary art scene, and, replace the replacement method of the food that minces also not easy, therefore, present situation is to have to provide the food that minces.
The object of the invention is to, a kind of organogel is provided, the food that it can easily be made and swallow, bradymassesis person is easy to absorb, namely can make the chopped material of the food (Ingestible food) that can ingest or crushed material can be not fragmentary but have the food of adhesive aggregation sense (ま と ま り sense).Another object of the present invention is to, provide a kind of and swallow, bradymassesis person uses food, it has used described organogel, when this food of picked-up, chopped material or crushed material can be not fragmentary in oral cavity, even and add water and form paste like food, also can prevent from absorbing caloric minimizing.
The method of dealing with problems
In order to address the above problem, the inventor etc. conduct in-depth research, found that, by containing grease and grease gelling agent and in the storage modulus below 40 ℃ more than 0 ℃, being 1,000Pa is above and 100, the following organogel of 000Pa mixes with the food that minces, paste like food, food, the paste like food that minces can be improved as swallow, the easy food that absorbs of bradymassesis person, and completed the present invention.
That is, the invention provides:
(1) a kind ofly swallow, bradymassesis person uses organogel with auxiliary the ingesting of food, it is characterized in that, contains grease and grease gelling agent, and in the storage modulus below 40 ℃ more than 0 ℃, is that 1,000Pa is above and below 100,000Pa;
(2) as described (1) is put down in writing swallows, bradymassesis person uses organogel with auxiliary the ingesting of food, it is characterized in that, and be more than 100Pa and below 10,000Pa in the loss modulus below 40 ℃ more than 0 ℃,
(3) as described (1) or (2) is put down in writing swallows, bradymassesis person uses organogel with auxiliary the ingesting of food, it is characterized in that, described grease be one or more at 20 ℃ of greases that are in a liquid state, described grease gelling agent is one or more the grease gelling agent that is selected from following: the mixture of the mixture of ovum sterol and gamma oryzanol, phosphatide and sorbitan tristearate, mountain
Acid consists of more than 45% below 55% and fusing point is that extreme fixed oil, rice bran wax, Brazil wax, candelila wax, fusing point more than 50 ℃ is the emulsifying agent more than 50 ℃;
(4) a kind ofly swallow, bradymassesis person uses food, it is characterized in that, contain in described (1)～(3) that any one is put down in writing swallow, bradymassesis person ingests with chopped material or the crushed material of organogel and the food that can ingest with food auxiliary;
(5) as described (4) are put down in writing swallows, bradymassesis person uses food, it is characterized in that, also contains water;
(6) as described (4) or (5) are put down in writing swallows, bradymassesis person uses food, it is characterized in that, described food of ingesting is to be selected from one or more in following: livestock meat processed food, flesh of fish processed food, greengrocery, fruits, Noodles, meal, congee, Bread and Pastries and seaweeds;
(7) a kind ofly swallow, bradymassesis person is with the manufacture method of food, it is characterized in that, mixing contains grease and grease gelling agent and in the storage modulus below 40 ℃ more than 0 ℃, is 1, above 100, the 000Pa of 000Pa is following swallows, bradymassesis person ingests with chopped material or the crushed material of organogel and the food that can ingest with food auxiliary;
(8) as described (7) are put down in writing swallows, bradymassesis person is with the manufacture method of food, it is characterized in that, after described mixing, further carries out pulverization process;
(9) a kind ofly swallow, bradymassesis person is with the improvement method of the adhesive aggregation sense of food, it is characterized in that, mixing contains grease and grease gelling agent and in the storage modulus below 40 ℃ more than 0 ℃, is 1,000Pa above 100,000Pa is following swallows, bradymassesis person ingests with chopped material or the crushed material of organogel and the food that can ingest with food auxiliary, and the step of going forward side by side is carried out pulverization process;
(10) a kind ofly be easy to swallow, the method for bradymassesis person's food picked-up, it is characterized in that, mixing contains grease and grease gelling agent and in the storage modulus below 40 ℃ more than 0 ℃, is 1,000Pa is above and 100,000Pa is following swallows, bradymassesis person ingests with chopped material or the crushed material of organogel and the food that can ingest with food auxiliary, and the step of going forward side by side is carried out pulverization process;
(11) as described any one is put down in writing in (1)～(3) swallows, bradymassesis person uses organogel with auxiliary the ingesting of food, it is characterized in that, described auxiliary ingesting mixed use with organogel with chopped material or the crushed material of the food that can ingest.
The effect of invention
The swallowing of the application of the invention, bradymassesis person use organogel with auxiliary the ingesting of food, and can access the chopped material of the food that can ingest or crushed material can be not fragmentary and have the food of adhesive aggregation sense.Therefore, of the present inventionly swallow by mixing, bradymassesis person ingests with organogel and the existing food that minces or paste like food etc. with the auxiliary of food, can make swallow, easily the swallowing of picked-up, bradymassesis person use food to bradymassesis person, this food can easily be delivered in mouth and can not scatter, and chopped material or crushed material can be not fragmentary in oral cavity.And then the swallowing of the application of the invention, bradymassesis person use organogel with auxiliary the ingesting of food,, even add the paste like food of water, also can prevent from absorbing caloric minimizing.
The specific embodiment
At first, to of the present inventionly swallowing, bradymassesis person describes with organogel with auxiliary the ingesting of food.
Of the present inventionly swallow, bradymassesis person with food auxiliary ingest with organogel (below, be sometimes referred to as " auxiliary ingesting of the present invention used organogel ".) mix use by chopped material or the crushed material of the food with ingesting, make the easily above-mentioned food of picked-up (auxiliary picked-up) of dysphagia person or bradymassesis person.In the existing food that minces, think that the chopped material of food is easily fragmentary, be difficult for forming the food piece in oral cavity, this is the main cause that causes the mistake pharynx.By auxiliary ingesting of the present invention mixed with the food that the existing food that minces or paste like food etc. contain chopped material or crushed material with organogel, can obtain the cohesion of each solid constituent appropriateness, can not be fragmentary, food with adhesive aggregation sense, namely swallow, the easy food of picked-up of bradymassesis person.
In addition, due to auxiliary ingesting with organogel take grease as main component of the present invention, therefore compare with common food,, in the situation that with the intake of solid constituent easily tails off, existingly mince food or paste like food mixes, can prevent from absorbing caloric minimizing.
In the present invention and present specification, " food that can ingest (Ingestible food) " refers to the food that does not need further culinary art to ingest, and comprises that also Food and water through culinary arts such as heat treated or seasonings really waits any food in the food that can directly eat raw.In addition, " chopped material of the food that can ingest or crushed material " solid constituent of referring to ingest in food minces or material fragmentary, that pulverize or grind and obtain.To mince or pulverization process after the size of solid constituent be not particularly limited, be preferably 0.1mm above and below 5.0mm.In " chopped material of the food that can ingest or crushed material ", comprising: the goods that the food that the goods that the food that can ingest forms with pulverizing such as kitchen knife or cutters, the food that can ingest is divided into goods that fritter forms, can ingest forms with pulverizing such as cutting mixers, the food that can ingest grind the goods that form etc.
In addition, the crushing treatment method of food is not particularly limited, and can be the common any processing method that adopts when solid constituent is diminished.For example, can cut by use the pulverizers such as mixer pulverizes food.
Particularly, of the present invention auxiliary to ingest with organogel be the organogel that contains grease and grease gelling agent, and it is more than 1,000Pa and below 100,000Pa in the storage modulus below 40 ℃ more than 0 ℃.Of the present inventionly auxiliary ingest that to be preferably 1,000Pa with organogel in the storage modulus below 40 ℃ more than 0 ℃ above and below 50,000Pa, more preferably 2,000Pa is above and below 50,000Pa, and more preferably 2, more than 000Pa and below 30,000Pa.Storage modulus by making 40 ℃ of following scopes more than 0 ℃ is 1,000Pa is above and 100, in scope below 000Pa, the chopped material or the crushed material that are easy to the food that maybe can ingest with the food that can ingest mix, and, chopped material in above-mentioned food or crushed material can be not fragmentary, can access the food with adhesive aggregation sense.In the storage modulus less than 1 of the scope below 40 ℃ more than 0 ℃, in the situation of 000Pa, auxiliary ingesting uses the mobility of organogel excessive, and hardness is not enough, possibly can't make the chopped material adhesive aggregations such as food that mince.Storage modulus in the scope below 40 ℃ more than 0 ℃ surpasses in the situation of 100,000Pa, and auxiliary ingesting uses organogel really up to the mark, may be difficult to mix with solid constituent.
Auxiliary ingesting with organogel in the storage modulus of 20 ℃ and preferably less in the difference of the storage modulus of 40 ℃ of the present invention.Be more or less the same due to the storage modulus at 20 ℃ (near room temperatures) with in the storage modulus of 40 ℃ (near intraoral temperature), thereby be mixed with above-mentioned auxiliary ingesting, with the food of organogel, more be difficult to fragmentary in oral cavity and be difficult to gluing in mouth.For example, auxiliary ingesting of the present invention is preferably more than 0% and below 50% of storage modulus at 20 ℃ with organogel the storage modulus of 20 ℃ with in the difference of the storage modulus of 40 ℃, more preferably more than 0% and below 30%, more preferably more than 0% and below 20%.
Auxiliary ingest with organogel more than more than 0 ℃, the loss modulus below 40 ℃ is preferably 100Pa and 10 of the present invention, below 000Pa, more preferably 100Pa is above and 5, below 000Pa, more preferably 200Pa is above and 5, below 000Pa, more than most preferably being 200Pa and below 3,000Pa.Be more than 100Pa and 10 by the loss modulus that makes 40 ℃ of following scopes more than 0 ℃, in scope below 000Pa, the chopped material or the crushed material that are easy to the food that maybe can ingest with the food that can ingest mix, and, chopped material in above-mentioned food or crushed material can be not fragmentary, can access the food with adhesive aggregation sense.In the situation that the not enough 100Pa of the loss modulus of the scope below 40 ℃ more than 0 ℃, auxiliary ingesting uses the mobility of organogel excessive, and hardness is not enough, possibly can't make the chopped material adhesive aggregations such as food that mince.Loss modulus in the scope below 40 ℃ more than 0 ℃ surpasses in the situation of 10,000Pa, and auxiliary ingesting uses organogel really up to the mark, may be difficult to mix with solid constituent.
Auxiliary ingesting with organogel in the loss modulus of 20 ℃ and preferably less in the difference of the loss modulus of 40 ℃ of the present invention., due to the loss modulus at 20 ℃ (near room temperatures) and little in the difference of the loss modulus of 40 ℃ (near intraoral temperature), thereby be mixed with above-mentioned auxiliary ingesting, with the food of organogel, more be difficult for fragmentary in oral cavity and be difficult for gluing in mouth.For example, auxiliary ingesting of the present invention is preferably more than 0% and below 50% of loss modulus at 20 ℃ with organogel the loss modulus of 20 ℃ with in the difference of the loss modulus of 40 ℃, more preferably more than 0% and below 30%, more preferably more than 0% and below 20%.
In addition, auxiliary ingesting of the present invention can be utilized the determination of viscoelasticity device and by method commonly used, measure with storage modulus and the loss modulus of organogel.
Of the present invention auxiliary ingest with organogel be will be under normal temperature for the grease of liquid state (below, sometimes referred to as " liquid fat ".) and fusing point mix than the high grease gelling agent of above-mentioned liquid fat and form.Auxiliary raw material of ingesting with organogel of the present invention be liquid fat so long as under normal temperature the grease for the edibility of liquid state get final product, be not particularly limited.In the present invention, normal temperature refers to more than 15 ℃ and below 25 ℃.
In addition, of the present inventionly auxiliary ingest with the contained grease of organogel can be a kind, can be also multiple., as auxiliary ingesting with the raw material of organogel of the present invention, preferably use under 20 ℃ and be liquid grease.In the situation that use multiple grease, preferred at least a kind of grease is to be liquid grease under 20 ℃, and more preferably all greases are liquid grease under 20 ℃.
, as auxiliary ingesting with being liquid grease under contained 20 ℃ of organogel of the present invention, be the vegetable oil of liquid state under preferred 20 ℃.Be liquid vegetable oil under 20 ℃, particularly, can enumerate: rapeseed oil, olive oil, rice bran oil, sesame oil, cottonseed oil, peanut oil, corn oil, soybean oil, sunflower oil, safflower oil, take the medium chain fatty acid of carbon number 8 and/or 10 as the medium chain fatty acid glyceryl ester that forms aliphatic acid, take the LCFA of the medium chain fatty acid of carbon number 8 and/or 10 and carbon number 12～24 as the glyceryl ester that forms aliphatic acid, refining palm oil (パ ー system divides Do oil) and their mixing wet goods., as refining palm oil, particularly, can enumerate, as 2 sections refined oil (Fen Do oil) palm olein (super palm olein) etc.In addition, fractionation (Fen Do) palmitic method is not particularly limited, also can adopts: the either method in solvent fractionation, dry fractionation, emulsification fractionation.
As auxiliary ingesting with being liquid grease under contained 20 ℃ of organogel of the present invention, can use a kind of in these greases, also can use the grease that mixes these two or more greases arbitrarily and obtain.Be vegetable oil liquid and clarification particularly preferably in keeping under 0 ℃ after 5.5 hours, that is, and salad oil, wherein, the never aspect of strange taste, stable supplying consideration, more preferably rapeseed oil.
Auxiliary ingesting with the contained grease gelling agent of organogel so long as the material that forms the three-dimensional mesh structure and can comprise liquid fat in said structure inside gets final product of the present invention, be not particularly limited, can consider the kind of liquid fat etc., suitably select to use from the known material with grease gel ability.As the grease gelling agent, for example, can enumerate: the mixture of extreme fixed oil, emulsifying agent, lecithin and sorbitan tristearate that fusing point is higher than liquid fat (for example, with reference to non-patent literature 3), rice bran wax (for example, with reference to non-patent literature 4 or 5), Brazil wax (for example, with reference to non-patent literature 4), candelila wax (for example, with reference to non-patent literature 5 or 8), the mixture (for example, with reference to non-patent literature 6 or 7) of sterol and gamma oryzanol etc.Auxiliary ingesting of the present invention can be contained a kind of grease gelling agent with organogel, also can appropriate combination contain two or more grease gelling agents.
Auxiliary ingesting of the present invention uses the contained preferred fusing point of grease gelling agent of organogel higher more than 10 ℃ than the fusing point of liquid fat.Wherein, more preferably fusing point is grease gelling agent more than 50 ℃.
In the present invention, as the fusing point that can be used as the grease gelling agent extreme fixed oil higher than liquid fat, preferred fusing point is more than 50 ℃.Particularly, extremely the fusing point of fixed oil is preferably more than 50 ℃ and below 80 ℃, more preferably more than 55 ℃ and below 80 ℃, more preferably more than 55 ℃ and below 75 ℃.
In the present invention, as the emulsifying agent as the grease gelling agent, fusing point is preferably more than 50 ℃.Particularly, the fusing point of emulsifying agent is preferably more than 50 ℃ and below 85 ℃.As emulsifying agent, for example, can enumerate: DES-70V (Riken Vitamin Co., Ltd.'s system, fatty acid monoglyceride, fusing point: 60 ℃), POEM B-100 (Riken Vitamin Co., Ltd.'s system, fatty acid monoglyceride, fusing point: 69～75 ℃), POEM B-200 (Riken Vitamin Co., Ltd.'s system, fatty acid monoglyceride, fusing point: 75～85 ℃), RIKEMAL PB-100 (Riken Vitamin Co., Ltd.'s system, methyl glycol fatty acid ester, fusing point: 54～60 ℃) etc.
As the grease gelling agent, auxiliary ingesting of the present invention preferably contains with organogel one or more the material that is selected from following: the mixture of the mixture of sterol and gamma oryzanol, lecithin and sorbitan tristearate, mountain
Acid consists of more than 45% below 55% and fusing point is that extreme fixed oil, rice bran wax, candelila wax, Brazil wax, fusing point more than 50 ℃ is the emulsifying agent more than 50 ℃.
By the content ratio of suitable adjustment liquid fat and grease gelling agent, in the scope that auxiliary storage modulus and loss modulus of ingesting with organogel of the present invention can be adjusted at hope.With respect to liquid fat, it is above and below 15 quality %, more preferably more than 5 quality % and below 10 quality % that auxiliary content of ingesting with the grease gelling agent of organogel of the present invention is preferably 1 quality %.
Auxiliary ingesting with in organogel of the present invention, except grease or grease gelling agent, as required, in the scope of not damaging function of the present invention, also can coordinate the antioxidants such as emulsifying agent used in bread and cheese, skimmed milk power, soybean protein, carbohydrate, starch, chemical starch, dextrin, tocopherol and Vitamin C, colouring agent, spices, tackifier etc.As tackifier, can enumerate, for example, guar gum, carob gum, carragheen, Arabic gum, marine alga acids, pectin, xanthans, amylopectin, tamarind gum, plantasan, avicel cellulose, carboxymethyl cellulose, methylcellulose, agar, glucomannans, gelatin etc.
Auxiliary ingesting of the present invention can form by compound lard and grease gelling agent with organogel., according to the kind of the grease gelling agent that uses,, in order to mix equably both, preferably carry out cooling after the mixture with grease and grease gelling agent heats and makes grease gelling agent dissolving mixing.In addition, also can be in the grease of heating the grease gelling agent of Hybrid Heating melting.Make the temperature of the mixture heating for dissolving of grease and grease gelling agent can consider the fusing point of grease gelling agent and suitably determine, preferably be heated to more than 50 ℃ and below 100 ℃, more preferably be heated to more than 60 ℃ and below 90 ℃.
The mixture of the grease of heating for dissolving and grease gelling agent can let cool gradually, also can be cooling rapidly.In the situation that can the gelation by the quenching kneading, preferably the mixture of the grease of heating for dissolving and grease gelling agent be carried out the quenching kneading and process.Not gelation preferably lets cool gradually in the situation that carry out the quenching kneading.
The quenching kneading process usually can with make margarine or shortening (シ ョ ー ニ Application グ) time and similarly carry out.For example, cooling condition can, for more than-0.5 ℃/minute, be preferably more than-5 ℃/minute.
In addition, when the quenching kneading is processed and can be made margarine or shortening by use, common quenching kneading machine used carries out, also entrained gas as required, such as air, nitrogen etc.For example, be used as the hermetic type continous way tubular type cooler such as Votator, Combinator, Perfector, Onlator of margarine maker or plate heat exchanger etc. by use, can carry out the quenching kneading and process.In addition, when the quenching kneading is processed, also can use the combination of opening Diacooler and Complector.
Then, to of the present inventionly swallowing, bradymassesis person describes with food and manufacture method thereof.
Of the present inventionly swallow, bradymassesis person is characterised in that with food, contains auxiliary ingesting with chopped material or the crushed material of organogel with the food that can ingest of the present invention.
As the food that can ingest, such as enumerating: neat of animals such as beef, pork, chicken, mutton, horseflesh; Scad, blue and white fish, saury, Mahi loach, flatfish, stripped tuna, yellowfin tuna, sailfish, salmon, cod, need not cod (メ Le Le ー サ) etc. fish; The greengroceries such as cabbage, carrot, onion, potato, spinach, lettuce, tomato; The fruit such as apple, orange, pears, pineapple, strawberry, persimmon, watermelon, muskmelon; Undaria pinnitafida, sea-tangle, sheep the food that the seaweeds such as dish, rice, congee, bread, noodles, buckwheat, Noodles culinary art form etc. of dwelling.The food that fish of using about fruit and tomato, raw fish etc. can eat something rare is also contained in the food that can ingest.In addition, in the food that can ingest, also comprise livestock meat processed food, tuna sheet and fish ball etc. that meat pie etc. processes neat of animal and will oppress the processed food through culinary art such as flesh of fish processed food that class processes.As of the present inventionly swallowing, bradymassesis person uses food, preferably contain one or more food or its crushed material and auxiliary the ingesting of the present invention that is selected from livestock meat processed food, flesh of fish processed food, greengrocery, fruits, Noodles, rice, congee, Bread and Pastries and seaweeds and use organogel.
Of the present inventionly swallow, bradymassesis person is that solid constituent tiny in food can be scatteredly not fragmentary with food, is the food with adhesive aggregation sense.This be because by utilization is minced or is pulverized make solid constituent become tiny food mix with organogel with auxiliary ingesting of the present invention, solid constituent suitably condenses each other, makes the easy adhesive aggregation of food.That is, can improve the adhesive aggregation sense of food.Therefore, of the present inventionly swallow, bradymassesis person with food when the picked-up, can be without easily delivering in mouth with scattering, even and solid constituent also be difficult for disperseing in oral cavity, easily form and eat piece, even swallow, bradymassesis person also can easily swallow.And then,, even add the paste like food that water forms, also can prevent from absorbing caloric minimizing.
Of the present inventionly swallow, bradymassesis person can mix to make with organogel with auxiliary ingesting of the present invention by the tiny solid composition with food with food.For example, by mince in advance or use the pulverizer such as cutting mixer to mix auxiliary ingesting of the present invention in pulverizing the food that forms and use organogel, can make of the present inventionly swallow, bradymassesis person uses food.Food that also can the solid constituent before pulverization process is large with of the present invention auxiliary ingest mixes with organogel after, with cut mixer etc. carry out pulverization process make of the present inventionly swallow, bradymassesis person uses food.In addition, also can with make in advance the tiny food of having changed of solid constituent with of the present invention auxiliary ingest mix with organogel after, further utilize mixer etc. to carry out pulverization process.
Of the present inventionly swallow, when bradymassesis person roughly classifies according to the shape of food with food, can be divided into paste like food and bulk (ま と め) food.
Wherein, " paste like food (Paste Food) " refers to utilize and cuts off chopped material or the crushed material that mixer etc. will add the ingested food after water and pulverize the high food of mobility that forms.On the other hand, " bulk food (Aggregated Food) " refer to contain the food that can ingest chopped material or crushed material, do not have mobility or mobility is low and solid constituent is difficult for fragmentary food.
For example, paste like food can food, preferred solid constituent by can ingest minces the food (the so-called food that minces) that forms, auxiliary mixture of ingesting with moisture such as organogel and soup juice of the present invention and mixes and pulverize and make.
The cooperation of paste like food can be the paste like food of which kind of degree according to mobility, perhaps as the kind of the food of raw material, contained oil content or moisture etc., adjusts aptly.For example, can enumerate following cooperation: the chopped material of the ingested food of 100 mass parts or crushed material, 1 mass parts are above and 100 mass parts are following (preferred 1 mass parts is above and 50 mass parts are following) of the present invention auxiliary ingesting with organogel and more than 200 mass parts and the water below 1000 mass parts.
Manufacture method as paste like food, for example, in the situation that be the paste like food of meat pie, can be by add ingest use organogel and the soup juice of assisting of the present invention in being cut into the block meat pie through cook, then with food processor be pulverized and mixed 10 seconds～made in 1 minute.
On the other hand, bulk food can mix to make with organogel with auxiliary ingesting of the present invention by solid constituent being minced the food (the so-called food that minces) that forms.As required, also can pulverize, mix with food processor after mixing.In addition, bulk food also can mix with organogel with auxiliary ingesting of the present invention by the food that can ingest, and with food processor, this mixture is pulverized, mixed to make., by hydrous water suitably, can adjust the mobility of resulting food.
The cooperation of bulk food can suitably be adjusted according to the kind as the food of raw material, contained oil content or moisture etc.For example, can enumerate following cooperation: the chopped material of the ingested food of 100 mass parts or crushed material, 5 mass parts are above and 100 mass parts are following (preferred 5 mass parts are above and 50 mass parts are following) swallows, bradymassesis person's auxiliary ingesting used organogel.In addition, also can add as required the moisture such as soup juice.
As the manufacture method of bulk food, for example, in the situation that be the bulk food of chicken, can add auxiliary ingesting of the present invention and use organogel in the Fresh Grade Breast of the chicken that boiled, then with food processor be pulverized and mixed 10 seconds～made in 1 minute.
In addition,, in the situation that be the bulk food of cabbage, can be cut into the approximately size below 5mm by the cabbage that will scald, then add auxiliary ingesting of the present invention and make with organogel and mixing.
In addition, of the present inventionly swallow, bradymassesis person uses food, as required in the scope of not damaging function of the present invention, also can coordinate the flavorings such as antioxidant, salt, granulated sugar, the tackifier etc. such as the tocopherol that usually is added in food or Vitamin C., as tackifier, can use above-mentioned cited tackifier.
Embodiment
(embodiment 1, comparative example 1～2)
Then, the present invention will be described in more detail to enumerate embodiment, but the present invention is not limited to the following examples.
The manufacturing of＜auxiliary use the organogel of ingesting＞
Nisshin rape salad oil (S)) and mountain with rapeseed oil (Nisshin Oillio Group Co., Ltd. system, trade name:
Acid consist of 45～55% and fusing point be that extreme fixed oil more than 50 ℃ is put into container, making its mass ratio is rapeseed oil: hardened fat=9:1 extremely, in 80 ℃ of heating for dissolving, mixing.Then, by said vesse is put into frozen water, carry out kneading, obtain the organogel (embodiment 1) that 50g processes through the quenching kneading.
The mensuration of＜storage modulus and loss modulus＞
Measure storage modulus and the loss modulus of the organogel (embodiment 1) of above-mentioned manufacturing.Object as a comparison, also measured lard (Bell food Co., Ltd. system, trade name: Lard) (comparative example 1) and margarine (Seichin Co., Ltd. system, trade name: Neosofuto) storage modulus and the loss modulus of (comparative example 2).
Storage modulus ［ G ' (G-prime) ］ and loss modulus ［ G ' ' (G-double prime) ］ applied stress control type flow graph is that Rheo Stress RS1 (HAKKE company system) measures.Particularly, use the conical disc of diameter 3.5cm on sensor, at first, keeping on the dish of analyzer of 0 ℃ packing into each sample.Then, after gap width is adjusted to 0.105mm, in 0 ℃, sample was kept 2 minutes.Then, limit is with 10 ℃ of/minute intensifications, and storage modulus from 0 ℃ to 40 ℃ (G ') and loss modulus (G ' ') are measured in limit.
The measurement result of storage modulus (G ') is shown in table 1, the measurement result of loss modulus (G ' ') is shown in table 2.
Its result, in the rate of change of the storage modulus of 20 ℃～40 ℃ (absolute value of the ratio of the storage modulus of difference with respect to 20 ℃ of the storage modulus of the storage modulus of 20 ℃ and 40 ℃), organogel (embodiment 1) is 6.2%, and is in the extreme little.But lard (comparative example 1) is 99.6%, and margarine (comparative example 2) is 99.99%, and is large in the extreme.
On the other hand, in the rate of change of the loss modulus of 20 ℃～40 ℃ (absolute value of the ratio of the loss modulus of difference with respect to 20 ℃ of the loss modulus of the loss modulus of 20 ℃ and 40 ℃), organogel (embodiment 1) is 8.3%, and is in the extreme little.But lard (comparative example 1) is 99.8%, and margarine (comparative example 2) is 99.9%, and is large in the extreme.
[table 1]
[table 2]
The manufacturing of the bulk food of the breaded fish stick of＜use organogel (embodiment 1) and evaluation＞
The organogel of above-mentioned manufacturing (embodiment 1) and breaded fish stick (Pu Pike) are pulverized and mixed, make the bulk food of breaded fish stick and estimate.
Particularly, breaded fish stick (civilian Co., Ltd. system of recording at 180g, trade name: Maroyaka-shikomi Tai-iri-otsukuri-kamaboko is white) in, after adding the organogel (embodiment 1) of 30g, utilize food processor to pulverize, mixed 3 minutes, thus, make the bulk food of breaded fish stick.Outward appearance and mouthfeel to the bulk food of gained breaded fish stick are estimated.
Its result, outward appearance and the mouthfeel of the bulk food of the breaded fish stick that use organogel (embodiment 1) is made are all good.Particularly, can be not fragmentary, have the adhesive aggregation sense.In addition, when foretasting, the adhesive aggregation sense continues in mouth, and does not also occur gluingly, and aspect taste, strong sense increases, and is the thing of delicious food.
In addition, the bulk food of above-mentioned breaded fish stick is preserved after 1 hour in the constant temperature meal preparing vehicle of 60 ℃ outward appearance is also good, and when foretasting, the adhesive aggregation sense continues in mouth, and does not also occur gluing.
The manufacturing of the crushed material of＜breaded fish stick (without adding) and evaluation＞
In contrast, do not add organogel (embodiment 1), with the breaded fish stick of 180g (civilian Co., Ltd. system of recording, trade name: Maroyaka-shikomi Tai-iri-otsukuri-kamaboko is white) directly utilize food processor to pulverize, mix 3 minutes, make the crushed material of breaded fish stick.
Its result, the breaded fish stick crushed material that obtains is fragmentary, without the adhesive aggregation sense.In addition, when foretasting the breaded fish stick crushed material that obtains, fragmentary in mouth.
The manufacturing of the bulk food of the breaded fish stick of＜use lard (comparative example 1) and evaluation＞
Breaded fish stick (civilian Co., Ltd. system of recording at 180g, trade name: Maroyaka-shikomi Tai-iri-otsukuri-kamaboko is white) in add the lard (comparative example 1) of 30g after, utilize food processor to pulverize, mixed 3 minutes, make the bulk food (having added the breaded fish stick of lard) of breaded fish stick.
The interpolation that obtains the breaded fish stick of lard do not occur fragmentaryly, have the adhesive aggregation sense.But when the breaded fish stick of lard that foretasted the interpolation that obtains, the adhesive aggregation sense can not continue in mouth, and feels greasy.
In addition, observe the breaded fish stick that has added lard is preserved outward appearance after 1 hour in the constant temperature meal preparing vehicle of 60 ℃, oil oozes out as a result.In addition, when foretasting, the adhesive aggregation sense can not continue in mouth, and feels greasy.
＜used the manufacturing of bulk food of breaded fish stick of margarine (comparative example 2) and evaluation＞
Breaded fish stick (civilian Co., Ltd. system of recording at 180g, trade name: Maroyaka-shikomi Tai-iri-otsukuri-kamaboko is white) in add the margarine (comparative example 2) of 30g after, utilize food processor to pulverize, mixed 3 minutes, thus, make the bulk food (having added the breaded fish stick of margarine) of breaded fish stick.
The interpolation that obtains the breaded fish stick of margarine do not occur fragmentaryly, have the adhesive aggregation sense.But when the breaded fish stick of margarine that foretasted the interpolation that obtains, the adhesive aggregation sense can not continue in mouth, and feels greasy.
In addition, observe the breaded fish stick that has added margarine is preserved outward appearance after 1 hour in the constant temperature meal preparing vehicle of 60 ℃, result, oil oozes out.In addition, when foretasting, the adhesive aggregation sense can not continue in mouth, and feels greasy.
(embodiment 2～3)
The manufacturing of＜auxiliary use the organogel of ingesting＞
With rapeseed oil (Nisshin Oillio Group Co., Ltd. system, trade name: Nisshin rape salad oil (S)) and rice bran wax (East Asia changes into Co., Ltd.'s system, trade name: TOWAX-3F9,80.9 ℃ of fusing points) put into container, making its mass ratio is rapeseed oil: rice bran wax=97:3, in 100 ℃ of heating for dissolving, mixing.Then,, by letting cool, obtain the organogel (embodiment 2) of 50g.
The manufacturing of＜auxiliary use the organogel of ingesting＞
With rapeseed oil (Nisshin Oillio Group Co., Ltd. system, trade name: Nisshin rape salad oil (S)) and candelila wax (East Asia changes into Co., Ltd.'s system, trade name: TOWAX-4F2,72.0 ℃ of fusing points) put into container, making its mass ratio is rapeseed oil: rice bran wax=97:3, and in 80 ℃ of heating for dissolving, mixing.Then,, by letting cool, obtain the organogel (embodiment 3) of 50g.
The mensuration of＜storage modulus and loss modulus＞
The same with the organogel of embodiment 1, storage modulus and the loss modulus of the organogel of mensuration embodiment 2～3.The measurement result of storage modulus (G ') is shown in table 3, the measurement result of loss modulus (G ' ') is shown in table 4.
Its result, with regard to the rate of change of 20 ℃～40 ℃ of lower storage modulus, organogel is 49.6% in (embodiment 2), organogel is 46.9% in (embodiment 3).On the other hand, with regard to the rate of change of 20 ℃～40 ℃ of lower loss moduluses, organogel is 9.7% in (embodiment 2), and organogel is 2.3% in (embodiment 3), and is in the extreme little.
[table 3]
[table 4]
＜used the manufacturing of bulk food of breaded fish stick of organogel (embodiment 2) and evaluation＞
The organogel of above-mentioned manufacturing (embodiment 2) and breaded fish stick are pulverized and mixed, make the bulk food of breaded fish stick and estimate.
Particularly, breaded fish stick (civilian Co., Ltd. system of recording at 180g, trade name: Maroyaka-shikomi Tai-iri-otsukuri-kamaboko is white) in add the organogel (embodiment 2) of 30g after, utilize food processor to pulverize, mixed 3 minutes, thus, make the bulk food of breaded fish stick.Outward appearance and mouthfeel to the bulk food of gained breaded fish stick are estimated.
Its result, outward appearance and the mouthfeel of the bulk food of the breaded fish stick that use organogel (embodiment 2) is made are all good.Particularly, do not occur fragmentaryly, have the adhesive aggregation sense.In addition, when foretasting, the adhesive aggregation sense continues in mouth, and does not occur gluingly, and aspect taste, strong sense increases, and is the thing of delicious food.
In addition, the bulk food of above-mentioned breaded fish stick is preserved after 1 hour in the constant temperature meal preparing vehicle of 60 ℃ outward appearance is also good, and when foretasting, the adhesive aggregation sense continues in mouth, and does not occur gluing.
The manufacturing of the bulk food of the breaded fish stick of＜use organogel (embodiment 3) and evaluation＞
The organogel of above-mentioned manufacturing (embodiment 3) and breaded fish stick are pulverized and mixed, have made the bulk food of breaded fish stick and estimated.
Particularly, breaded fish stick (civilian Co., Ltd. system of recording at 180g, trade name: Maroyaka-shikomi Tai-iri-otsukuri-kamaboko is white) in add the organogel (embodiment 3) of 30g after, utilize food processor to pulverize, mixed 3 minutes, thus, made the bulk food of breaded fish stick.Outward appearance and mouthfeel to the bulk food of gained breaded fish stick are estimated.
Its result, outward appearance and the mouthfeel of the bulk food of the breaded fish stick that use organogel (embodiment 3) is made are all good.Particularly, do not occur fragmentaryly, have the adhesive aggregation sense.In addition, when foretasting, the adhesive aggregation sense continues in mouth, and does not occur gluingly, and aspect taste, strong sense increases, and is the thing of delicious food.
In addition, the bulk food of above-mentioned breaded fish stick is preserved after 1 hour in the constant temperature meal preparing vehicle of 60 ℃ outward appearance is also good, and when foretasting, the adhesive aggregation sense continues in mouth, and does not occur gluing.
(embodiment 4～8)
The manufacturing of＜auxiliary use the organogel of ingesting＞
With rapeseed oil (Nisshin Oillio Group Co., Ltd. system, trade name: Nisshin rape salad oil (S)) and fusing point be that (Taiyo Kagaku Co., Ltd.'s system, trade name: TAISET26 contain 20% mountain for emulsifying agent more than 50 ℃
Acid glycidyl ester, 20% eight stearic acid ethylene oxidic esters and 60% hardened palm oil) put into container, making its mass ratio is rapeseed oil: emulsifying agent=95:5, with 80 ℃, carries out heating for dissolving, mixing.Then,, by letting cool, obtain the organogel (embodiment 4) of 50g.
The manufacturing of＜auxiliary use the organogel of ingesting＞
With rapeseed oil (Nisshin Oillio Group Co., Ltd. system, trade name: Nisshin rape salad oil (S)) and fusing point be that (Taiyo Kagaku Co., Ltd.'s system, trade name: TAISET26 contain 20% mountain for emulsifying agent more than 50 ℃
Acid glycidyl ester, 20% eight stearic acid ethylene oxidic esters and 60% hardened palm oil) put into container, making its mass ratio is rapeseed oil: emulsifying agent=93:7, with 80 ℃, carries out heating for dissolving, mixing.Then, by letting cool the organogel (embodiment 5) that obtains 50g.
The manufacturing of＜auxiliary use the organogel of ingesting＞
With rapeseed oil (Nisshin Oillio Group Co., Ltd. system, trade name: Nisshin rape salad oil (S)) and fusing point be that (Taiyo Kagaku Co., Ltd.'s system, trade name: TAISET26 contain 20% mountain for emulsifying agent more than 50 ℃
Acid glycidyl ester, 20% eight stearic acid ethylene oxidic esters and 60% hardened palm oil) put into container, making its mass ratio is rapeseed oil: emulsifying agent=90:10, with 80 ℃, carries out heating for dissolving, mixing.Then, by letting cool the organogel (embodiment 6) that obtains 50g.
The manufacturing of＜auxiliary use the organogel of ingesting＞
With rapeseed oil (Nisshin Oillio Group Co., Ltd. system, trade name: Nisshin rape salad oil (S)) and fusing point be that (Taiyo Kagaku Co., Ltd.'s system, trade name: TAISET50 contain 50% mountain for emulsifying agent more than 50 ℃
Acid glycidyl ester and 50% eight stearic acid ethylene oxidic esters) put into container, making its mass ratio is rapeseed oil: emulsifying agent=95:5, with 80 ℃, carries out heating for dissolving, mixing.Then, by letting cool the organogel (embodiment 7) that obtains 50g.
The manufacturing of＜auxiliary use the organogel of ingesting＞
With rapeseed oil (Nisshin Oillio Group Co., Ltd. system, trade name: Nisshin rape salad oil (S)) and fusing point be that (Taiyo Kagaku Co., Ltd.'s system, trade name: TAISET50 contain 50% mountain for emulsifying agent more than 50 ℃
Acid glycidyl ester and 50% eight stearic acid ethylene oxidic esters) put into container, making its mass ratio is rapeseed oil: emulsifying agent=93:7, with 80 ℃, carries out heating for dissolving, mixing.Then, by letting cool the organogel (embodiment 8) that obtains 50g.
The mensuration of＜storage modulus and loss modulus＞
The same with the organogel of embodiment 1, storage modulus and the loss modulus of the organogel of mensuration embodiment 4～8.The measurement result of storage modulus ［ G ' (G-prime) ］ is shown in table 5, the measurement result of loss modulus ［ G ' ' (G-double prime) ］ is shown in table 6.
Its result, with regard to the rate of change of 20 ℃～40 ℃ of lower storage modulus (absolute value of the ratio of the loss modulus of difference with respect to 20 ℃ of the storage modulus of the storage modulus of 20 ℃ and 40 ℃), be 38.1% in embodiment 4, be 53.2% in embodiment 5, be 38.8% in embodiment 6, be to be 18.8% in 4.8%, embodiment 8 in embodiment 7.On the other hand, with regard to the rate of change of 20 ℃～40 ℃ of lower loss moduluses (absolute value of the ratio of the loss modulus of difference with respect to 20 ℃ of the storage modulus of the storage modulus of 20 ℃ and 40 ℃), be 27.5% in embodiment 4, be 34.8% in embodiment 5, be 10.9% in embodiment 6, be to be 1.8% in 27.2%, embodiment 8 in embodiment 7.
[table 5]
[table 6]
The manufacturing of the bulk food of the breaded fish stick of＜use organogel (embodiment 4～embodiment 8) and evaluation＞
The organogel of above-mentioned manufacturing (embodiment 4～embodiment 8) and breaded fish stick are pulverized and mixed, make the bulk food of breaded fish stick and estimate.
Particularly, breaded fish stick (civilian Co., Ltd. system of recording at 180g, trade name: Maroyaka-shikomi Tai-iri-otsukuri-kamaboko is white) the middle arbitrary organogel that adds in 30g embodiment 4～embodiment 8, then utilize food processor to pulverize, mixed 3 minutes, thus, make the bulk food of the breaded fish stick that contains the arbitrary organogel in embodiment 4～embodiment 8.Outward appearance and mouthfeel to the bulk food of gained breaded fish stick are estimated.
Its result, outward appearance and the mouthfeel of the bulk food of the breaded fish stick that use organogel (embodiment 4～embodiment 8) is made are all good.Particularly, do not occur fragmentaryly, have the adhesive aggregation sense.In addition, when foretasting, the adhesive aggregation sense continues in mouth, and does not occur gluingly, and aspect taste, strong sense increases, and is the thing of delicious food.
Industrial applicibility
The swallowing of the application of the invention, bradymassesis person use organogel with auxiliary the ingesting of food, can make easily swallow, food that bradymassesis person can easily ingest.Therefore, of the present inventionly swallow, bradymassesis person with food auxiliary ingest with organogel can be mainly used in swallowing, bradymassesis person is with in the manufacturing field of food or nursing, medical field.
Claims (11)
- One kind swallow, bradymassesis person uses organogel with auxiliary the ingesting of food, it contains grease and grease gelling agent,Describedly swallow, bradymassesis person with food auxiliary ingest with organogel more than 0 ℃ and the storage modulus below 40 ℃ be that 1,000Pa is above and below 100,000Pa.
- 2. as claimed in claim 1ly swallow, bradymassesis person uses organogel with auxiliary the ingesting of food, its more than 0 ℃ and the loss modulus below 40 ℃ be more than 100Pa and below 10,000Pa.
- 3. as claimed in claim 1 or 2ly swallow, bradymassesis person uses organogel with auxiliary the ingesting of food, wherein,Described grease be one or more at 20 ℃ of greases that are in a liquid state,Described grease gelling agent is one or more the grease gelling agent that is selected from following: the mixture of the mixture of sterol and gamma oryzanol, lecithin and sorbitan tristearate, mountainAcid consists of more than 45% below 55% and fusing point is that extreme fixed oil, rice bran wax, Brazil wax, candelila wax, fusing point more than 50 ℃ is the emulsifying agent more than 50 ℃.
- One kind swallow, bradymassesis person uses food, it contains, and any one in claim 1～3 is describedly swallowed, bradymassesis person ingests with chopped material or the crushed material of organogel and the food that can ingest with food auxiliary.
- 5. as claimed in claim 4ly swallow, bradymassesis person uses food, it also contains water.
- 6. as describedly in claim 4 or 5 swallow, bradymassesis person uses food, wherein, described food of ingesting is selected from one or more in following: livestock meat processed food, flesh of fish processed food, greengrocery, fruits, Noodles, meal, congee, Bread and Pastries and seaweeds.
- One kind swallow, bradymassesis person is with the manufacture method of food, it comprises: with followingly swallowing, bradymassesis person ingests and mix with chopped material or the crushed material of organogel and the food that can ingest with food auxiliary, describedly swallow, bradymassesis person contains grease and grease gelling agent with auxiliary the ingesting of food with organogel, and, described organogel more than 0 ℃ and the storage modulus below 40 ℃ be 1, more than 000Pa and below 100,000Pa.
- 8. as claimed in claim 7ly swallow, bradymassesis person is with the manufacture method of food, wherein, after described mixing, further carries out pulverization process.
- 9. an improvement is swallowed, bradymassesis person is with the method for the adhesive aggregation sense of food, the method comprises: with followingly swallowing, bradymassesis person ingests and mix with chopped material or the crushed material of organogel and the food that can ingest with food auxiliary, then carry out pulverization process, describedly swallow, bradymassesis person contains grease and grease gelling agent with auxiliary the ingesting of food with organogel, and, described organogel more than 0 ℃ and the storage modulus below 40 ℃ be 1, more than 000Pa and below 100,000Pa.
- One kind make swallow, method that bradymassesis person is easy to carry out the food picked-up, the method comprises: will swallow, bradymassesis person ingests and mix with chopped material or the crushed material of organogel and the food that can ingest with food auxiliary, then carry out pulverization process, describedly swallow, bradymassesis person contains grease and grease gelling agent with auxiliary the ingesting of food with organogel, and, described organogel more than 0 ℃ and the storage modulus below 40 ℃ be that 1,000Pa is above and below 100,000Pa.
- 11. as describedly in any one in claim 1～3 swallow, bradymassesis person uses organogel with auxiliary the ingesting of food, wherein, described auxiliary ingesting mixed use with organogel with chopped material or the crushed material of the food that can ingest.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2011-038344 | 2011-02-24 | ||
| JP2011038344 | 2011-02-24 | ||
| JP2011188878 | 2011-08-31 | ||
| JP2011-188878 | 2011-08-31 | ||
| PCT/JP2012/053780 WO2012114995A1 (en) | 2011-02-24 | 2012-02-17 | Organogel for assisting intake of food for persons with difficulty in swallowing/chewing and food for persons with difficulty in swallowing/chewing |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103391721A true CN103391721A (en) | 2013-11-13 |
| CN103391721B CN103391721B (en) | 2017-02-15 |
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|---|---|---|---|
| CN201280009827.8A Expired - Fee Related CN103391721B (en) | 2011-02-24 | 2012-02-17 | Organogel for assisting intake of food for persons with difficulty in swallowing/chewing and food for persons with difficulty in swallowing/chewing |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JP5901075B2 (en) |
| KR (1) | KR101916490B1 (en) |
| CN (1) | CN103391721B (en) |
| TW (1) | TWI578916B (en) |
| WO (1) | WO2012114995A1 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7016810B2 (en) * | 2016-10-31 | 2022-02-07 | 株式会社明治 | A mixed edible composition of liquid oil and powder raw materials, and a method for producing the same. |
| JP6499784B1 (en) * | 2018-03-27 | 2019-04-10 | ユニテックフーズ株式会社 | Agents containing white jellyfish polysaccharide and methylcellulose as active ingredients |
| JP6894999B1 (en) * | 2020-04-16 | 2021-06-30 | 昭和産業株式会社 | Plastic fat and oil composition and its manufacturing method |
| WO2021059435A1 (en) * | 2019-09-26 | 2021-04-01 | 昭和産業株式会社 | Plastic oil-and-fat composition and method for producing same |
| JPWO2023054589A1 (en) | 2021-09-29 | 2023-04-06 | ||
| WO2023210637A1 (en) * | 2022-04-26 | 2023-11-02 | 三菱ケミカル株式会社 | Meat-like food product modifier and meat-like food product |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1284838A (en) * | 1998-01-08 | 2001-02-21 | 大塚食品株式会社 | Gelled foods and process for producing the same |
| JP2001128646A (en) * | 1999-11-05 | 2001-05-15 | Nippon Meat Packers Inc | Non-heated meat product intended for person with chewing/swallowing distress and method for producing the same |
| JP2007252341A (en) * | 2006-03-24 | 2007-10-04 | Well Haamonii:Kk | Swallowing assisting powder food |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ATE233053T1 (en) * | 1999-08-04 | 2003-03-15 | Unilever Nv | LOW-FAT SPOILABLE OR SPREADABLE FOODS |
-
2012
- 2012-02-17 JP JP2013500999A patent/JP5901075B2/en active Active
- 2012-02-17 KR KR1020137021045A patent/KR101916490B1/en active IP Right Grant
- 2012-02-17 CN CN201280009827.8A patent/CN103391721B/en not_active Expired - Fee Related
- 2012-02-17 WO PCT/JP2012/053780 patent/WO2012114995A1/en active Application Filing
- 2012-02-20 TW TW101105453A patent/TWI578916B/en not_active IP Right Cessation
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1284838A (en) * | 1998-01-08 | 2001-02-21 | 大塚食品株式会社 | Gelled foods and process for producing the same |
| JP2001128646A (en) * | 1999-11-05 | 2001-05-15 | Nippon Meat Packers Inc | Non-heated meat product intended for person with chewing/swallowing distress and method for producing the same |
| JP2007252341A (en) * | 2006-03-24 | 2007-10-04 | Well Haamonii:Kk | Swallowing assisting powder food |
Non-Patent Citations (1)
| Title |
|---|
| NAOMI E. HUGHES ET AL.: "Potential food applications of edible oil organogels", 《TRENDS IN FOOD SCIENCE & TECHNOLOGY》 * |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20140046396A (en) | 2014-04-18 |
| TWI578916B (en) | 2017-04-21 |
| JP5901075B2 (en) | 2016-04-06 |
| KR101916490B1 (en) | 2018-11-07 |
| WO2012114995A1 (en) | 2012-08-30 |
| TW201238498A (en) | 2012-10-01 |
| CN103391721B (en) | 2017-02-15 |
| JPWO2012114995A1 (en) | 2014-07-07 |
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