CN103391721B - 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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- CN103391721B CN103391721B CN201280009827.8A CN201280009827A CN103391721B CN 103391721 B CN103391721 B CN 103391721B CN 201280009827 A CN201280009827 A CN 201280009827A CN 103391721 B CN103391721 B CN 103391721B
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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
-
- 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
-
- 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
-
- 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
-
- 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
-
- 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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- Chemical & Material Sciences (AREA)
- 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 swallowing, dysmasesises person is ingested with organogel and using this organogel with the auxiliary of food
Swallow, dysmasesises person uses food.
The application based on 2 24th, 2011 Patents 2011-038344 in Japanese publication, August in 2011 31 days in
The Patent of Japanese publication 2011-188878 and CLAIM OF PRIORITY, and it is hereby incorporated its content.
Background technology
Swallow, dysmasesises person for example needs the function of People laboratory rodent chow of nursing and the function of swallowing mostly to move back
Change.Accordingly, it would be desirable to food materials are made the form of easy feed by various methods.In nursing facility, all the time, daily is to eat
Material minces or pulverizes and cooked, in addition to common food, provide the food mincing, chop extremely broken food, mixing food,
Paste like food, aqueous liquid foodstuff etc..
" food (Minced Diet) mincing " allows for the bad person of masticatory function, is carried out by being chopped into food materials
Cross the shape chewed, thus, even if make not carry out chewing the food also easily carrying out diet.The described food mincing is in nursing
In facility etc. by be extensively supplied to swallow, masticatory function reduce People.But, in recent years, the food meeting of being noted minced
Improve the risk of aspiration pneumonia morbidity.In addition, also there being report to point out that Masticatory frequency increases on the contrary compared with common food.This
Sample, gradually learns that the food mincing may not be easier diet than common food.
The such behavior of laboratory rodent chow originally other than through pulverize food materials, also by will pulverize after food materials and saliva abundant
Ground mixing eats block (bolus) to be formed, with easy-to-swallow.It has however been found that mince food materials instead resulting in difficult to form food block, knot
Fruit causes pharynx by mistake.It is generally believed that for especially for People, due to dementia, the bad antephase obstacle causing of vision,
Because salivary gland perception, secretion is bad leads to saliva not enough, be mostly deteriorated by chewing the ability forming food block, therefore it more difficult to
To form food block.
As the method for easily the swallowing property improving food, for example have improved by the viscosity increasing diet product intraoral
Coherent method.The People of the serious reduction of masticatory function is typically to provide mixing food, the paste substantially not needing to chew
Shape food, aqueous liquid foodstuff etc..But, because the solid constituent of these foods is considerably less, therefore, pharynx is dangerous high by mistake.Cause
This, in order to prevent swallowing by mistake, for example, develop a kind of method, and it makes liquid by adding the thickening agents such as gelatin, agar, gellan gum
The thickenings such as food are (referring for example to patent documentation 1.).
But, although only add water-soluble thickener as described in patent documentation 1 grade to be suitable to make aqueous liquid foodstuff increase
Thick, but it is unsuitable for adding the food carrying out formation food block easy to manufacture in the food mincing and mixing food.
Accordingly, as the new diet form different from the food mincing, black field etc. develops the soft diet (example of People
As with reference to non-patent literature 1.)." soft diet (Soft Diet) ", although being the form of common food, ingests, dysphagia
People be also easy to chew, easily form food block and the food easily swallowed.Specifically, hardness and condensation degree are adjusted certain
Scope.
But, for the soft diet of People, in order to adjust hardness and the condensation degree of food, to food materials (raw material) originally
Body is restricted, and starts to be accomplished by time from the raw material stage and cooked it is also desirable to fundamentally change culinary art operation.Letter
Yan Zhi, the soft diet of People has following problem：Compared with the food mincing, it was cooked with greater need for time.And then,
Sometimes it is also required to special implement.Therefore, for nursing facility etc., from the aspect of budget front and equipment investment, import high
Age person with soft diet replace the food mincing to be not easy to.
Additionally, as swallowing, the problem of the food of dysmasesises person, the caloric minimizing (example of picked-up can be enumerated
As with reference to non-patent literature 2.).For example, in order to pulverize food materials to make paste like food, need to coordinate the water such as substantial amounts of decoction
Point, therefore, how so that capacity is increased due to adding water.Therefore, even if picked-up and common food identical weight, also it is substantially to subtract
Amount, leads to absorb calorie minimizing.In the case of the food mincing, also due to mincing and leading to capacity to increase, a lot of situations
Under be difficult to by with picked-up common food when identical weight the food that minces be contained in vessel, therefore, still have picked-up calorie subtract
Few problem.
On the other hand, have viscosity concurrently and the gel of elasticity uses as food matrix material.Gel is to be consolidated by a small amount of
The body shape ingredient draws liquid component as continuous phase expand into the volume of certain limit, be liquid in a large number
Body, not equal to be the characteristic presenting elastic solid (Hookean body).Solid, shaped composition is referred to as gellant, the three-dimensional mesh knot that gellant is formed
Liquid is included in by structure.By the liquid component of continuous phase be water or aqueous solution person is referred to as hydrogel.On the other hand, will be continuous
It is mutually that fluid oil or organic solvent person are referred to as organogel.
The storage moduluss of gel are to maintain the ability being stored in the stress within gel, represent the gel bullet in dynamic characteristic
Property.On the other hand, the loss moduluses of gel are the abilities that the energy being accepted gel is released in the form of heat, and it will be dynamic
Gel viscosity in characteristic is represented in the form of the energy that disappears.
Prior art literature
Patent documentation 1：No. 3524359 publication of Japan's patent
Non-patent literature 1：Black field study in U.S.A son, " be suitable to ingest, the exploitation of " the People soft diet " of dysphagia person（?
The person's of hindering To " high person ソ Off ト food " under food）", Japan ingests and swallows rehabilitation proceedings（Under solar eclipse
リ Ha meeting）, 2004 years, volume 8, the 1st phase, page 10～16.
Non-patent literature 2：Woods stator, " food that query in People Nutritional Nursing Care and checking (1) are pulverized, stirring food
The trap of thing（High person's ケ ア To お け Ru doubts と (1) quarter body food, ミ キ サ eats と cave）", clinical
Nutrition（Bed）, 2002 years 2 months, volume 100, the 2nd phase, page 145.
Non-patent literature 3：Naomi E.Hughes, et.al., Trends Food Sci.Technol., 2009,
Volume 20, the 10th phase, page 470～480.
Non-patent literature 4：Dharma R.Kodali, Lipid Technology, 2009, volume 21, the 11/12nd phase,
Page 254～256.
Non-patent literature 5：Lakmali Samuditha K.Dassanayake, et.al.,
J.Am.Oil.Chem.Soc., 2009, volume 86, the 12nd phase, page 1163～1173.
Non-patent literature 6：Arjen Bot, et.al., J.Am.Oil Chem.Soc., 2008, volume 85, the 12nd phase,
Page 1127～1134.
Non-patent literature 7：Arjen Bot, et.al., J.Am.Oil Chem.Soc., 2006, volume 83, the 6th phase,
Page 513～521.
Non-patent literature 8：Toro-Vazques J.F., et.al., J.Am.Oil Chem.Soc., 2007, the 84th
Volume, the 12nd phase, page 989～1000.
Content of the invention
Problems to be solved by the invention
So, the food that substantially can be regarded as mincing is not suitable as swallowing, the diet form of dysmasesises person.But
It is that the food mincing has routinized at culinary art scene, and, the replacement method of the food that replacement is minced is not also easy, therefore,
Present situation is to have to provide the food mincing.
It is an object of the invention to, a kind of organogel is provided, its can be easily manufactured swallow, dysmasesises person is easy to
The food of picked-up, can manufacture the chopped material of food (Ingestible food) that can ingest or ground product will not fragmentary and
It is with adhesive aggregation sense（ま と ま り feels）Food.Another object of the present invention is to, provide one kind to swallow, dysmasesises person uses
Food, it uses described organogel, and when absorbing this food, chopped material or ground product will not be fragmentary in oral cavity, and
Even if add water being formed as paste like food it is also possible to prevent from absorbing caloric minimizing.
The method of solve problem
In order to solve the above problems, the present inventor etc. has made intensive studies, it was found that by will be containing oils and fatss and oil
Fat gellant and more than 0 DEG C less than 40 DEG C of storage moduluss be more than 1,000Pa and the organogel of below 100,000Pa with
The food mincing, paste like food can be improved as swallowing, dysmasesises person easily absorbs by the food that minces, paste like food mixing
Food, and complete the present invention.
That is, the present invention provides：
(1) a kind of swallow, dysmasesises person is ingested with organogel it is characterised in that containing oils and fatss with the auxiliary of food
And grease gelling agents, and more than 0 DEG C, less than 40 DEG C of storage moduluss are 1, more than 000Pa and 100, below 000Pa；
(2) swallowing as described in described (1), dysmasesises person is ingested with the auxiliary of food and uses organogel, its feature
It is, more than 0 DEG C, 40 DEG C of losses below modulus are more than 100Pa and 10, below 000Pa,
(3) swallowing as described in described (1) or (2), dysmasesises person is ingested with the auxiliary of food and uses organogel, its
Be characterised by, described oils and fatss be one or more in 20 DEG C of oils and fatss being in a liquid state, described grease gelling agents are selected from following
One of or two or more grease gelling agents：The mixture of ovum sterin and gamma oryzanol, phospholipid and sorbitan three are hard
The mixture of fat acid ester, mountainAcid consist of less than more than 45% 55% and fusing point be more than 50 DEG C extreme fixed oil, rice bran wax,
Brazil wax, candelilla wax, fusing point are more than 50 DEG C of emulsifying agent；
(4) one kind is swallowed, dysmasesises person is remembered it is characterised in that containing any one of described (1)～(3) with food
Carry swallow, dysmasesises person is ingested with the chopped material of organogel and the food that can ingest or pulverizing with the auxiliary of food
Thing；
(5) swallowing as described in described (4), dysmasesises person with food it is characterised in that also containing water；
(6) swallowing as described in described (4) or (5), dysmasesises person with food it is characterised in that described ingest
Food be selected from one of following or two or more：Livestock meat processed food, flesh of fish processed food, greengrocery, fruits, face
Class, meal, medicated porridge, Bread and Pastries and seaweeds；
(7) a kind of swallow, dysmasesises person with the manufacture method of food it is characterised in that mixing contain oils and fatss and oils and fatss
Gellant and more than 0 DEG C less than 40 DEG C of storage moduluss be the swallowing of more than 1,000Pa below 100,000Pa, dysmasesises
The auxiliary of person's food is ingested the chopped material of food that with organogel and can ingest or ground product；
(8) swallowing as described in described (7), dysmasesises person with the manufacture method of food it is characterised in that described
After mixing, carry out pulverization process further；
(9) a kind of swallow, dysmasesises person with the ameliorative way of the adhesive aggregation sense of food it is characterised in that mixing containing oil
Fat and grease gelling agents and more than 0 DEG C less than 40 DEG C of storage moduluss be the swallowing of more than 1,000Pa below 100,000Pa,
Dysmasesises person is ingested with the auxiliary of food the chopped material of food that with organogel and can ingest or ground product, a stepping of going forward side by side
Row pulverization process；
(10) a kind of method being easy to carry out swallowing, the food of dysmasesises person absorbs contains oil it is characterised in that mixing
Fat and grease gelling agents and more than 0 DEG C less than 40 DEG C of storage moduluss be more than 1,000Pa and the gulping down of below 100,000Pa
Pharynx, dysmasesises person are ingested with the chopped material of organogel and the food that can ingest or ground product with the auxiliary of food, go forward side by side one
Step carries out pulverization process；
(11) swallowing as described in any one of described (1)～(3), dysmasesises person is ingested with having with the auxiliary of food
Machine gel is it is characterised in that described auxiliary ingests to be mixed with the chopped material of organogel and the food that can ingest or ground product makes
With.
The effect of invention
By using the swallowing of the present invention, dysmasesises person is ingested with the auxiliary of food and uses organogel, and can obtain can
The chopped material of the food ingested or ground product will not food that is fragmentary and having adhesive aggregation sense.Therefore, by mixing gulping down of the present invention
Pharynx, dysmasesises person are ingested with organogel and the existing food mincing or paste like food etc. with the auxiliary of food, can make
Make swallow, dysmasesises person easily the swallowing of picked-up, dysmasesises person with food, this food can easily be delivered in mouth not
Can scatter, and chopped material or ground product will not be fragmentary in oral cavity.And then, by using the swallowing of the present invention, dysmasesises person
Ingested with the auxiliary of food and use organogel, even the paste like food adding water is it is also possible to prevent from absorbing caloric minimizing.
Specific embodiment
First, to the swallowing of the present invention, dysmasesises person is ingested with the auxiliary of food and is illustrated with organogel.
The swallowing of the present invention, dysmasesises person are ingested with organogel (below, sometimes referred to as " this with the auxiliary of food
Bright auxiliary is ingested and is used organogel ".) be used in mixed way by the chopped material or ground product with the food that can ingest, make to swallow tired
Difficult person or dysmasesises person easily absorb above-mentioned food (auxiliary picked-up).It is believed that the chopping of food in the existing food mincing
Mince easily fragmentary, be difficult to form food block in oral cavity, this is the main cause causing pharynx by mistake.By by the auxiliary of the present invention
Ingest and mixed with food containing chopped material or ground product such as the existing foods mincing or paste like food with organogel, permissible
Obtain each solid constituent appropriateness cohesion, will not food fragmentary, that there is adhesive aggregation sense, that is, swallow, dysmasesises person's easily picked-up
Food.
Further, since the auxiliary of the present invention is ingested with organogel with oils and fatss as main component, therefore with common food phase
Than, with the intake of solid constituent easily tail off existing mince food or in the case that paste like food mixes, Neng Goufang
Only absorb caloric minimizing.
In the present invention and present specification, " food (Ingestible food) that can ingest " refer to not need into
The one step food that can ingest of culinary art, also includes can directly eating raw through the food of the culinary art such as heat treated or seasoning and fruit etc.
Food in any food.In addition, " chopped material of the food that can ingest or ground product " refers to the consolidating in food that can ingest
Body composition minces or fragmentary, pulverizing or material obtained from grinding.To mince or pulverization process after the size of solid constituent do not have
It is particularly limited to, preferably more than 0.1mm and below 5.0mm.In " chopped material of the food that can ingest or ground product ", bag
Include：It is divided into fritter by the product of the pulverizing such as the food kitchen knife that can ingest or sickle, by the food that can ingest
Product, the food that can ingest is cut the product of the pulverizing such as blender, the product grinding the food that can ingest
Deng.
In addition, the crushing treatment method of food is not particularly limited, can be to make solid constituent become hour generally to be adopted
Any processing method.For example, it is possible to food be pulverized by using pulverizers such as cutting blenders.
Specifically, the auxiliary of the present invention is ingested with organogel is the organogel containing oils and fatss and grease gelling agents,
Its less than 40 DEG C storage modulus more than 0 DEG C is more than 1,000Pa and below 100,000Pa.The auxiliary of the present invention is ingested use
Organogel less than 40 DEG C of storage moduluss more than 0 DEG C are preferably 1, more than 000Pa and 50, below 000Pa, and more preferably 2,
More than 000Pa and 50, below 000Pa, more preferably 2, more than 000Pa and 30, below 000Pa.By making more than 0 DEG C 40
DEG C following range of storage moduluss 1, in the scope of more than 000Pa and 100, below 000Pa it is easy to the food that can ingest or
The chopped material of the food that can ingest or ground product mixing, and, the chopped material in above-mentioned food or ground product will not be fragmentary, can
Obtain the food with adhesive aggregation sense.In the case that more than 0 DEG C, the storage moduluss of less than 40 DEG C of scope are less than 1,000Pa, auxiliary
Help the mobility ingested with organogel excessive, hardness is not enough, the chopped material adhesive aggregation such as possibly food that cannot make to mince.At 0 DEG C
In the case that the storage moduluss of above less than 40 DEG C of scope are more than 100,000Pa, assist, possibility really up to the mark with organogel of ingesting
It is difficult to mix with solid constituent.
The auxiliary of the present invention is ingested with organogel in 20 DEG C of storage moduluss and preferred in the difference of 40 DEG C of storage moduluss
Less.Because the storage moduluss at 20 DEG C (near room temperatures) and the storage moduluss 40 DEG C (close to intraoral temperature) differ not
Greatly, it is more difficult to fragmentary in oral cavity with the food of organogel and is difficult to gluing in mouth thus being mixed with above-mentioned auxiliary and ingesting.
For example, the auxiliary of the present invention is ingested and is preferably with the difference of the storage moduluss at 20 DEG C for the organogel and the storage moduluss at 40 DEG C
More than the 0% of 20 DEG C of storage moduluss and less than 50%, more preferably more than 0% and less than 30%, more preferably more than 0% and
Less than 20%.
The auxiliary of the present invention 40 DEG C of losses below modulus more than 0 DEG C of ingesting with organogel are preferably more than 100Pa
And 10, below 000Pa, more preferably more than 100Pa and 5, below 000Pa, more preferably more than 200Pa and 5,000Pa
Hereinafter, most preferably more than 200Pa and 3, below 000Pa.By making more than 0 DEG C 40 DEG C of following range of loss moduluses be
In the scope of more than 100Pa and 10, below 000Pa it is easy to the chopped material of the food that can ingest or the food that can ingest or powder
Mince mixing, and, the chopped material in above-mentioned food or ground product will not be fragmentary, can obtain the food with adhesive aggregation sense.0
In the case that the loss moduluses of less than 40 DEG C of scope are less than 100Pa more than DEG C, assist the mobility mistake ingested with organogel
Greatly, hardness is not enough, the chopped material adhesive aggregation such as possibly food that cannot make to mince.The loss mould of less than 40 DEG C of scope more than 0 DEG C
Amount more than 10,000Pa in the case of, auxiliary ingest with organogel really up to the mark it may be difficult to mix with solid constituent.
The auxiliary of the present invention is ingested with organogel in 20 DEG C of loss moduluses and preferred in the difference of 40 DEG C of loss moduluses
Less.Due to the loss moduluses at 20 DEG C (near room temperatures) and the loss moduluses 40 DEG C (close to intraoral temperature) difference not
Greatly, it is less susceptible to fragmentary in oral cavity with the food of organogel and is difficult gluing in mouth thus being mixed with above-mentioned auxiliary and ingesting.
For example, the auxiliary of the present invention is ingested and is preferably with the difference of the loss moduluses at 20 DEG C for the organogel and the loss moduluses at 40 DEG C
More than the 0% of 20 DEG C of loss moduluses and less than 50%, more preferably more than 0% and less than 30%, more preferably more than 0% and
Less than 20%.
In addition, the auxiliary of the present invention is ingested can utilize determination of viscoelasticity with the storage moduluss of organogel and loss moduluses
Device is simultaneously measured by conventional method.
It is to be oils and fatss (below, the sometimes referred to simply as " liquid of liquid under room temperature that the auxiliary of the present invention is ingested with organogel
Oils and fatss ".) and fusing point higher than above-mentioned liquid fat grease gelling agents mixing and formed.The auxiliary of the present invention is ingested with organic
As long as the raw material of gel is the oils and fatss of the edibility being liquid under liquid fat room temperature, it is not particularly limited.The present invention
In, room temperature refers to more than 15 DEG C and less than 25 DEG C.
In addition, it can be a kind or multiple that the auxiliary of the present invention is ingested with the oils and fatss contained by organogel.Make
The raw material ingested with organogel for the auxiliary of the present invention, preferably uses the oils and fatss for liquid at 20 DEG C.Using multiple oils and fatss
In the case of, preferably at least a kind oils and fatss are the oils and fatss for liquid at 20 DEG C, and more preferably all oils and fatss are the oil of liquid at 20 DEG C
Fat.
Auxiliary as the present invention is ingested with the oils and fatss at 20 DEG C contained by organogel being liquid, at preferably 20 DEG C is
The vegetable oil of liquid.As the vegetable oil at 20 DEG C being liquid, specifically, can enumerate：Oleum Brassicae campestriss, olive oil, Miyou, sesame
Oleum Sesami, Oleum Gossypii semen, Oleum Arachidis hypogaeae semen, Semen Maydis oil, soybean oil, Oleum Helianthi, safflower oil, with the Medium chain fatty of carbon number 8 and/or 10
Acid is for constituting the medium-chain fatty acid triglyceride of fatty acid, with the medium-chain fatty acid of carbon number 8 and/or 10 and carbon number 12
～24 long-chain fatty acid is to constitute triglyceride, the refined palm oil of fatty acid（パ system divides oil）And their miscella
Deng.As refined palm oil, specifically, can enumerate, as 2 sections of refined oils（Divide oil）Palm olein (super Petiolus Trachycarpi
Olein) etc..In addition, fractional distillation（Point）The method of Petiolus Trachycarpi oil is not particularly limited, it would however also be possible to employ：Solvent fractionation, dry fractionation,
Either method in emulsifying fractional distillation.
Auxiliary as the present invention is ingested with the oils and fatss at 20 DEG C contained by organogel being liquid, it is possible to use these
One of oils and fatss, it is possible to use mix arbitrarily two or more oils and fatss obtained from these oils and fatss.Particularly preferably at 0 DEG C
For the vegetable oil of liquid and clarification after keeping 5.5 hours, i.e. salad oil, wherein, never strange taste, the aspect of stable supplying are examined
Consider, more preferably Oleum Brassicae campestriss.
As long as the auxiliary of the present invention ingest with contained by organogel grease gelling agents formed three-dimensional mesh structure and
The material of liquid fat can be comprised inside said structure, be not particularly limited it may be considered that species of liquid fat etc.,
Suitably select to be used from the known material with grease gel ability.As grease gelling agents, for example, it is possible to row
Lift：The fusing point extreme fixed oil higher than liquid fat, the mixture of emulsifying agent, lecithin and sorbitan tristearate
(for example, referring to non-patent literature 3), rice bran wax (for example, referring to non-patent literature 4 or 5), Brazil wax are (for example, referring to non-
Patent documentation 4), the mixture of candelilla wax (for example, referring to non-patent literature 5 or 8), sterin and gamma oryzanol (for example, joins
According to non-patent literature 6 or 7) etc..The auxiliary of the present invention is ingested and can be contained a kind of grease gelling agents it is also possible to fit with organogel
When combination is containing two or more grease gelling agents.
The auxiliary of the present invention ingest with the grease gelling agents preferably fusing point contained by organogel than liquid fat fusing point
High more than 10 DEG C.Wherein, more preferably fusing point is more than 50 DEG C of grease gelling agents.
In the present invention, as the extreme fixed oil that the fusing point that can be used as grease gelling agents is higher than liquid fat, preferably molten
Point is more than 50 DEG C.Specifically, the fusing point of extreme fixed oil be preferably more than 50 DEG C and less than 80 DEG C, more preferably 55 DEG C with
Go up and less than 80 DEG C, more preferably more than 55 DEG C and less than 75 DEG C.
In the present invention, as the emulsifying agent as grease gelling agents, fusing point is preferably more than 50 DEG C.Specifically, breast
The fusing point of agent is preferably more than 50 DEG C and less than 85 DEG C.As emulsifying agent, for example, it is possible to enumerate：DES-70V (grind and tie up him by reason
Life Co. Ltd. system, fatty acid monoglyceride, fusing point：60 DEG C), POEM B-100 (Riken Vitamin Co., Ltd.'s system, glycerol list
Fatty acid ester, fusing point：69～75 DEG C), POEM B-200 (Riken Vitamin Co., Ltd.'s system, fatty acid monoglyceride, fusing point：
75～85 DEG C), RIKEMAL PB-100 (Riken Vitamin Co., Ltd.'s system, methyl glycol fatty acid ester, fusing point：54～60 DEG C)
Deng.
As grease gelling agents, the auxiliary of the present invention is ingested and is preferably comprised selected from one of following or two with organogel
Plant above material：The mixture of the mixture of sterin and gamma oryzanol, lecithin and sorbitan tristearate, mountainAcid consist of less than more than 45% 55% and fusing point be more than 50 DEG C extreme fixed oil, rice bran wax, candelilla wax, babassu
Wax, fusing point are more than 50 DEG C of emulsifying agent.
By suitably adjusting the content ratio of liquid fat and grease gelling agents, the auxiliary of the present invention can be ingested with organic
The storage moduluss of gel and loss moduluses adjust in desired scope.With respect to liquid fat, the auxiliary of the present invention is ingested use
The content of the grease gelling agents of organogel be preferably 1 mass % more than and 15 mass % below, more than more preferably 5 mass % and
Below 10 mass %.
The auxiliary of the present invention is ingested with, in organogel, in addition to oils and fatss or grease gelling agents, as needed, not damaging
It is also possible to coordinate emulsifying agent used in bread and cheese, defatted milk powder, soybean protein, sugar in the range of the function of the evil present invention
The antioxidants such as class, starch, chemical starch, dextrin, tocopherol and vitamin C, coloring agent, spice, viscosifier etc..As thickening
Agent, can enumerate, for example, guar gum, carob gum, carrageenan, arabic gum, Sargassum acids, pectin, xanthan gum, amylopectin,
Tamarind gum, plantasan, crystalline cellulose, carboxymethyl cellulose, methylcellulose, agar, glucomannan, gelatin etc..
The auxiliary of the present invention is ingested and can be formed by compound lard and grease gelling agents with organogel.According to use
Grease gelling agents species, in order to equably mix both, preferably by oils and fatss and grease gelling agents mixture heat and
Grease gelling agents are made to be cooled down after dissolving mixing.Oils and fatss alternatively, it is also possible to Hybrid Heating melting in the oils and fatss of heating
Gellant.Make the temperature of the mixture heating for dissolving of oils and fatss and grease gelling agents can consider the fusing point of grease gelling agents and suitable
Determine, be preferably heated to more than 50 DEG C and less than 100 DEG C, be more preferably heated to more than 60 DEG C and less than 90 DEG C.
The mixture of the oils and fatss of heating for dissolving and grease gelling agents can gradually let cool it is also possible to rapidly cool down.Can
By quenching kneading in the case of gelation, the oils and fatss of preferred pair heating for dissolving and the mixture of grease gelling agents are quenched
Kneading is processed.Carry out be quenched kneading and in the case of non-gelation, preferably gradually let cool.
Quenching kneading is processed generally can be with manufacture margarine or shortening（ショーニング）When similarly carry out.
For example, cooling condition can be more than -0.5 DEG C/min, preferably more than -5 DEG C/min.
In addition, quenching kneading process can be by using manufacturing conventionally used quenching kneading machine when margarine or shortening
To carry out it is also possible to entrained gas, such as air, nitrogen etc. as needed.For example, by using as margarine manufacturing machine
Hermetic type continuous way tubular type cooler or the plate heat exchanger such as Votator, Combinator, Perfector, Onlator
Deng, can carry out be quenched kneading process.In addition, quenching kneading process when, it is possible to use opening Diacooler and
The combination of Complector.
Then, to the swallowing of the present invention, dysmasesises person is illustrated with food and its manufacture method.
The swallowing of the present invention, dysmasesises person is characterised by with food, and the auxiliary containing the present invention is ingested with organic solidifying
Glue and the chopped material of food that can ingest or ground product.
As the food that can ingest, for example, can enumerate：The neat of animals such as beef, Carnis Sus domestica, Carnis Gallus domesticus, Carnis caprae seu ovis, Equus caballus (L.)；Bamboo pod
Fish, blue and white fish, saury, loach, flatfish, Skipjack, yellowfin tuna, sailfish, salmon, morrhua, without morrhua (メ Le Le
The Fish such as サ)；The greengroceries such as Brassica oleracea L.var.capitata L., Radix Dauci Sativae, Bulbus Allii Cepae, Rhizoma Solani tuber osi, Herba Spinaciae, Caulis et Folium Lactucae sativae, Fructus Lycopersici esculenti；Fructus Mali pumilae, Fructus Citri tangerinae, pears, Fructus Ananadis comosi,
The fruit such as Fructus Fragariae Ananssae, Fructus Kaki, Citrullus vulgariss, Fructus Melo；The seaweeds such as Thallus Laminariae, Thallus Laminariae (Thallus Eckloniae), Sargassum fusiforme (Harv.) Setch, rice, medicated porridge, bread, Japanese noodle, Semen Fagopyri Esculenti
The food of the culinary art such as face, Italian noodle.The food that can eat something rare with regard to fruit and Fructus Lycopersici esculenti, the Fish of raw fish etc. also wraps
It is contained in the food that can ingest.Additionally, in the food that can ingest, also comprising the poultry that neat of animal is processed by meat pie etc.
The processed food through culinary art such as flesh of fish processed food that flesh of fish class is processed by meat processed food, tuna piece and fish pill etc..
As the swallowing of the present invention, dysmasesises person with food, preferably comprise selected from livestock meat processed food, flesh of fish processed food, vegetable
One of class, fruits, noodles, rice, medicated porridge, Bread and Pastries and seaweeds or two or more food or its ground product and Ben Fa
Bright auxiliary is ingested and is used organogel.
The swallowing of the present invention, dysmasesises person is that tiny solid constituent in food will not be sporadically fragmentary with food, is
There is the food of adhesive aggregation sense.This is because by by using mince or pulverize so that the solid constituent food that become tiny and this
The auxiliary of invention is ingested and is mixed with organogel, and solid constituent suitably condenses each other, makes the easy adhesive aggregation of food.I.e., it is possible to change
The adhesive aggregation sense of kind food.Therefore, the swallowing of the present invention, dysmasesises person with food in picked-up, can no scatter easily
Deliver in mouth, even and if solid constituent be not easy to disperse in oral cavity, easily form food block, even if swallowing, dysmasesises person
Can easily swallow.And then, even the paste like food adding water is it is also possible to prevent from absorbing caloric minimizing.
The swallowing of the present invention, dysmasesises person can be by auxiliary by the tiny solid composition of food and the present invention with food
Helping ingests mixes to manufacture with organogel.For example, by cutting the pulverizer powder such as blender in mincing in advance or use
The auxiliary mixing the present invention in broken food is ingested and is used organogel, can manufacture the swallowing of the present invention, dysmasesises person
Use food.Food big for solid constituent before pulverization process can also be ingested with the auxiliary of the present invention and be mixed with organogel
Afterwards, carry out with cutting blender etc. that pulverization process manufactures the swallowing of the present invention, dysmasesises person uses food.Alternatively, it is also possible to
After so that the tiny food changed of solid constituent is ingested with the auxiliary of the present invention and mixed with organogel in advance, further with mixed
Conjunction machine etc. carries out pulverization process.
The swallowing of the present invention, when dysmasesises person is substantially classified according to the shape of food with food, paste can be divided into
Shape food and bulk（まとめ）Food.
Wherein, " paste like food (Paste Food) " refers to the ingested food after adding water using cut-out blender etc.
Chopped material or ground product carry out the high food of the mobility pulverized.On the other hand, " bulk food (Aggregated
Food) " refer to the chopped material containing the food that can ingest or ground product, there is no mobility or mobility is low and also solid becomes
Divide and be difficult fragmentary food.
For example, paste like food can be (so-called by the food mincing the food that can ingest, preferred solid constituent
Mince food), the auxiliary of the present invention ingests and mixes and pulverize to manufacture with the mixture of the moisture such as organogel and decoction.
The cooperation of paste like food can according to mobility for which kind of degree paste like food, or the food as raw material
Species, contained oil or moisture etc. suitably to adjust.For example, it is possible to enumerate following cooperations：The ingesting of 100 mass parts
More than the chopped material of food or ground product, 1 mass parts and below 100 mass parts (more than preferably 1 mass parts and 50 mass parts with
Under) the auxiliary of the present invention ingest with the water more than organogel and 200 mass parts and below 1000 mass parts.
As the manufacture method of paste like food, for example, in the case of the paste like food for meat pie, can be by being cut into
The auxiliary adding the present invention in the block meat pie through cooking is ingested with organogel and decoction, then uses food processor powder
Broken mixing 10 seconds～1 minute is manufacturing.
On the other hand, bulk food can by food that solid constituent is minced (so-called mince food) and this
The auxiliary of invention is ingested and is mixed to manufacture with organogel.As needed it is also possible to carry out powder with food processor upon mixing
Broken, mixing.In addition, bulk food can also be mixed with organogel by the auxiliary of the food that can ingest and the present invention is ingested
Close, and carry out pulverizing by this mixture using food processor, mix to manufacture.By mating properly into water, institute can be adjusted
The mobility of the food obtaining.
The cooperation of bulk food can come suitably according to the species of the food as raw material, contained oil or moisture etc.
Adjustment.For example, it is possible to enumerate following cooperations：More than the chopped material of the ingested food of 100 mass parts or ground product, 5 mass parts
And the swallowing of 100 (more than preferably 5 mass parts and below 50 mass parts) below mass parts, the auxiliary of dysmasesises person is ingested with having
Machine gel.In addition, the moisture such as decoction can also be added as needed.
As the manufacture method of bulk food, for example, in the case of the bulk food for Carnis Gallus domesticus, can be in the chicken boiled
In the chicken breast of meat, the auxiliary of the interpolation present invention is ingested and is used organogel, is then pulverized and mixed 10 seconds～1 point with food processor
Clock is manufacturing.
In addition, in the case of the bulk food for Brassica oleracea L.var.capitata L., can be by the Brassica oleracea L.var.capitata L. scalded be cut into about below 5mm
Size, then add the present invention auxiliary ingest with organogel and mix to manufacture.
In addition, the swallowing of the present invention, dysmasesises person are with food, as needed in the scope of the function of not damaging the present invention
Interior it is also possible to cooperation is generally added to the flavouring agent such as antioxidant, salt, Saccharum Sinensis Roxb., the increasings such as tocopherol or vitamin C in food
Stick etc..As viscosifier, above-mentioned cited viscosifier can be used.
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 manufacture ＞ that ＜ auxiliary is ingested with organogel
By Oleum Brassicae campestriss (Nisshin Oillio Group Co. Ltd. system, trade name：Nisshin rape salad oil (S))
And mountainAcid consists of 45～55% and fusing point is that more than 50 DEG C of extreme fixed oil is put in container so as to mass ratio is Semen Allii Tuberosi
Oil：Extreme hardened fat=9：1, in 80 DEG C of heating for dissolving, mixing.Then, mixed by putting into said vesse in frozen water
Pinch, obtain the organogel (embodiment 1) that 50g is processed through quenching kneading.
＜ storage moduluss and mensure ＞ of loss moduluses
Measure the storage moduluss of organogel (embodiment 1) and the loss moduluses of above-mentioned manufacture.As comparison other, also survey
Adeps Sus domestica (Bell food Co. Ltd. system, trade name are determined：Lard) (comparative example 1) and margarine (Seichin Co. Ltd. system, business
The name of an article：Neosofuto) the storage moduluss of (comparative example 2) and loss moduluses.
Storage moduluss ［ G ' (G-prime) ］ and loss moduluses ［ G ' ' (G-double prime) ］ use Stress Control type stream
Becoming instrument is that Rheo Stress RS1 (HAAKE company system) is measured.Specifically, on a sensor using diameter 3.5cm's
Conical disc, first, loads each sample on the disk of the determinator keeping 0 DEG C.Then, gap width is adjusted to after 0.105mm,
In 0 DEG C, sample is kept 2 minutes.Then, while being heated up with 10 DEG C/min, side measure storage moduluss (G ') from 0 DEG C to 40 DEG C and
Loss moduluses (G ' ').
The measurement result of storage moduluss (G ') is shown in table 1, the measurement result of loss moduluses (G ' ') is shown in table 2.
As a result, 20 DEG C～40 DEG C of storage moduluss rate of change (storage moduluss of 20 DEG C of storage moduluss and 40 DEG C it
The absolute value of the ratio of storage moduluss with respect to 20 DEG C for the difference) in, organogel (embodiment 1) is 6.2%, little in the extreme.But
It is that Adeps Sus domestica (comparative example 1) is 99.6%, margarine (comparative example 2) is 99.99%, in the extreme greatly.
On the other hand, the rate of change (loss moduluses of 20 DEG C of loss moduluses and 40 DEG C of 20 DEG C～40 DEG C of loss moduluses
The ratio of loss moduluses with respect to 20 DEG C for the difference absolute value) in, organogel (embodiment 1) is 8.3%, little in the extreme.But
It is that Adeps Sus domestica (comparative example 1) is 99.8%, margarine (comparative example 2) is 99.9%, in the extreme greatly.
[table 1]
[table 2]
＜ uses the manufacture of bulk food of breaded fish stick of organogel (embodiment 1) and evaluates ＞
By the organogel (embodiment 1) of above-mentioned manufacture and breaded fish stick（Pu）It is pulverized and mixed, manufactured the bulk of breaded fish stick
Food is simultaneously evaluated.
Specifically, in breaded fish stick (civilian Co. Ltd. system of recording, the trade name of 180g：Maroyaka-shikomi Tai-iri-
Otsukuri-kamaboko is white) in, after adding the organogel (embodiment 1) of 30g, pulverized using food processor, mix 3
Minute, thus, manufacture the bulk food of breaded fish stick.The outward appearance and mouthfeel of the bulk food of gained breaded fish stick is evaluated.
As a result, the outward appearance of the bulk food of the breaded fish stick being manufactured using organogel (embodiment 1) and mouthfeel are all good.Tool
For body, will not be fragmentary, there is adhesive aggregation sense.In addition, when foretasting, adhesive aggregation sense continues in mouth, and does not also occur gluing, in taste
Road aspect, strong sense increases, and is the thing of delicious food.
In addition, the outward appearance after the bulk food of above-mentioned breaded fish stick preserves 1 hour in 60 DEG C of constant temperature meal preparing vehicle is also good, when
When foretasting, adhesive aggregation sense continues in mouth, and does not also occur gluing.
The manufacture of ground product (no additives) of ＜ breaded fish stick and evaluation ＞
As comparison, without organogel (embodiment 1), by breaded fish stick (civilian Co. Ltd. system of recording, the trade name of 180g：
Maroyaka-shikomi Tai-iri-otsukuri-kamaboko is white) directly carry out pulverizing, mix 3 using food processor
Minute, manufacture the ground product of breaded fish stick.
As a result, the breaded fish stick ground product obtaining is fragmentary, no adhesive aggregation sense.In addition, when foretasting the breaded fish stick ground product obtaining,
Fragmentary in mouthful.
＜ uses the manufacture of bulk food of breaded fish stick of Adeps Sus domestica (comparative example 1) and evaluates ＞
Breaded fish stick (civilian Co. Ltd. system of recording, trade name in 180g：Maroyaka-shikomi Tai-iri-otsukuri-
Kamaboko is white) in add the Adeps Sus domestica (comparative example 1) of 30g after, pulverized using food processor, mixing 3 minutes, manufacture breaded fish stick
Bulk food (with the addition of the breaded fish stick of Adeps Sus domestica).
The breaded fish stick that with the addition of Adeps Sus domestica obtaining does not occur fragmentary, has adhesive aggregation sense.But, when foretaste obtain with the addition of pig
During the breaded fish stick of oil, adhesive aggregation sense can not continue in mouth, and feels greasy.
In addition, observing the outward appearance after preserving 1 hour the breaded fish stick that with the addition of Adeps Sus domestica in 60 DEG C of constant temperature meal preparing vehicle, result
Oil oozes out.In addition, when foretasting, adhesive aggregation sense can not continue in mouth, and feel greasy.
＜ employs the manufacture of bulk food of breaded fish stick of margarine (comparative example 2) and evaluates ＞
Breaded fish stick (civilian Co. Ltd. system of recording, trade name in 180g：Maroyaka-shikomi Tai-iri-otsukuri-
Kamaboko is white) in add 30g margarine (comparative example 2) after, using food processor pulverize, mixing 3 minutes, thus,
Manufacture the bulk food (with the addition of the breaded fish stick of margarine) of breaded fish stick.
The breaded fish stick that with the addition of margarine obtaining does not occur fragmentary, has adhesive aggregation sense.But, when foretasting the interpolation obtaining
During the breaded fish stick of margarine, adhesive aggregation sense can not continue in mouth, and feel greasy.
In addition, observing the outward appearance after preserving 1 hour the breaded fish stick that with the addition of margarine in 60 DEG C of constant temperature meal preparing vehicle,
As a result, oil oozes out.In addition, when foretasting, adhesive aggregation sense can not continue in mouth, and feel greasy.
(embodiment 2～3)
The manufacture ＞ that ＜ auxiliary is ingested with organogel
By Oleum Brassicae campestriss (Nisshin Oillio Group Co. Ltd. system, trade name：Nisshin rape salad oil (S))
(East Asia is melted into Co. Ltd. system, trade name with rice bran wax：TOWAX-3F9,80.9 DEG C of fusing point) put in container so as to mass ratio
For Oleum Brassicae campestriss：Rice bran wax=97：3, in 100 DEG C of heating for dissolving, mixing.Then, by letting cool, obtain the organogel of 50g
(embodiment 2).
The manufacture ＞ that ＜ auxiliary is ingested with organogel
By Oleum Brassicae campestriss (Nisshin Oillio Group Co. Ltd. system, trade name：Nisshin rape salad oil (S))
(East Asia is melted into Co. Ltd. system, trade name with candelilla wax：TOWAX-4F2,72.0 DEG C of fusing point) put in container so as to quality
Than for Oleum Brassicae campestriss：Rice bran wax=97：3, and in 80 DEG C of heating for dissolving, mixing.Then, by letting cool, obtain the organogel of 50g
(embodiment 3).
＜ storage moduluss and mensure ＞ of loss moduluses
As the organogel of embodiment 1, measure the storage moduluss of organogel and the loss moduluses of embodiment 2～3.
The measurement result of storage moduluss (G ') is shown in table 3, the measurement result of loss moduluses (G ' ') is shown in table 4.
As a result, for the rate of change of storage moduluss at 20 DEG C～40 DEG C, being 49.6% in organogel (embodiment 2),
It is 46.9% in organogel (embodiment 3).On the other hand, for the rate of change of loss moduluses at 20 DEG C～40 DEG C, You Jining
It is 9.7% in glue (embodiment 2), be 2.3% in organogel (embodiment 3), little in the extreme.
[table 3]
[table 4]
＜ employs the manufacture of bulk food of breaded fish stick of organogel (embodiment 2) and evaluates ＞
The organogel (embodiment 2) of above-mentioned manufacture and breaded fish stick are pulverized and mixed, are manufactured the bulk food of breaded fish stick simultaneously
Evaluated.
Specifically, in breaded fish stick (civilian Co. Ltd. system of recording, the trade name of 180g：Maroyaka-shikomi Tai-iri-
Otsukuri-kamaboko is white) in add 30g organogel (embodiment 2) after, using food processor pulverize, mixing 3 points
Clock, thus, manufactures the bulk food of breaded fish stick.The outward appearance and mouthfeel of the bulk food of gained breaded fish stick is evaluated.
As a result, the outward appearance of the bulk food of the breaded fish stick being manufactured using organogel (embodiment 2) and mouthfeel are all good.Tool
For body, do not occur fragmentary, there is adhesive aggregation sense.In addition, when foretasting, adhesive aggregation sense continues in mouth, and does not occur gluing, in taste
Road aspect, strong sense increases, and is the thing of delicious food.
In addition, the outward appearance after the bulk food of above-mentioned breaded fish stick preserves 1 hour in 60 DEG C of constant temperature meal preparing vehicle is also good, when
When foretasting, adhesive aggregation sense continues in mouth, and does not occur gluing.
＜ uses the manufacture of bulk food of breaded fish stick of organogel (embodiment 3) and evaluates ＞
The organogel (embodiment 3) of above-mentioned manufacture and breaded fish stick are pulverized and mixed, have been manufactured the bulk food of breaded fish stick
And evaluated.
Specifically, in breaded fish stick (civilian Co. Ltd. system of recording, the trade name of 180g：Maroyaka-shikomi Tai-iri-
Otsukuri-kamaboko is white) in add 30g organogel (embodiment 3) after, using food processor pulverize, mixing 3 points
Clock, thus, has manufactured the bulk food of breaded fish stick.The outward appearance and mouthfeel of the bulk food of gained breaded fish stick is evaluated.
As a result, the outward appearance of the bulk food of the breaded fish stick being manufactured using organogel (embodiment 3) and mouthfeel are all good.Tool
For body, do not occur fragmentary, there is adhesive aggregation sense.In addition, when foretasting, adhesive aggregation sense continues in mouth, and does not occur gluing, in taste
Road aspect, strong sense increases, and is the thing of delicious food.
In addition, the outward appearance after the bulk food of above-mentioned breaded fish stick preserves 1 hour in 60 DEG C of constant temperature meal preparing vehicle is also good, when
When foretasting, adhesive aggregation sense continues in mouth, and does not occur gluing.
(embodiment 4～8)
The manufacture ＞ that ＜ auxiliary is ingested with organogel
By Oleum Brassicae campestriss (Nisshin Oillio Group Co. Ltd. system, trade name：Nisshin rape salad oil (S))
The emulsifying agent (Taiyo Kagaku Co., Ltd.'s system, the trade name that are more than 50 DEG C with fusing point：TAISET26, containing 20% mountainAcid contracting
The hardened palm oil of water glyceride, 20% eight Hard Fat acid glycidyl esters and 60%) put in container so as to mass ratio is Semen Allii Tuberosi
Oil：Emulsifying agent=95：5, carry out heating for dissolving, mixing with 80 DEG C.Then, by letting cool, the organogel obtaining 50g (is implemented
Example 4).
The manufacture ＞ that ＜ auxiliary is ingested with organogel
By Oleum Brassicae campestriss (Nisshin Oillio Group Co. Ltd. system, trade name：Nisshin rape salad oil (S))
The emulsifying agent (Taiyo Kagaku Co., Ltd.'s system, the trade name that are more than 50 DEG C with fusing point：TAISET26, containing 20% mountainAcid contracting
The hardened palm oil of water glyceride, 20% eight Hard Fat acid glycidyl esters and 60%) put in container so as to mass ratio is dish
Seed oil：Emulsifying agent=93：7, carry out heating for dissolving, mixing with 80 DEG C.Then, (implemented by letting cool the organogel obtaining 50g
Example 5).
The manufacture ＞ that ＜ auxiliary is ingested with organogel
By Oleum Brassicae campestriss (Nisshin Oillio Group Co. Ltd. system, trade name：Nisshin rape salad oil (S))
The emulsifying agent (Taiyo Kagaku Co., Ltd.'s system, the trade name that are more than 50 DEG C with fusing point：TAISET26, containing 20% mountainAcid contracting
The hardened palm oil of water glyceride, 20% eight Hard Fat acid glycidyl esters and 60%) put in container so as to mass ratio is Semen Allii Tuberosi
Oil：Emulsifying agent=90：10, carry out heating for dissolving, mixing with 80 DEG C.Then, (implemented by letting cool the organogel obtaining 50g
Example 6).
The manufacture ＞ that ＜ auxiliary is ingested with organogel
By Oleum Brassicae campestriss (Nisshin Oillio Group Co. Ltd. system, trade name：Nisshin rape salad oil (S))
The emulsifying agent (Taiyo Kagaku Co., Ltd.'s system, the trade name that are more than 50 DEG C with fusing point：TAISET50, containing 50% mountainAcid contracting
Water glyceride and 50% eight Hard Fat acid glycidyl esters) put in container so as to mass ratio is Oleum Brassicae campestriss：Emulsifying agent=95：5,
Carry out heating for dissolving, mixing with 80 DEG C.Then, by letting cool the organogel (embodiment 7) obtaining 50g.
The manufacture ＞ that ＜ auxiliary is ingested with organogel
By Oleum Brassicae campestriss (Nisshin Oillio Group Co. Ltd. system, trade name：Nisshin rape salad oil (S))
The emulsifying agent (Taiyo Kagaku Co., Ltd.'s system, the trade name that are more than 50 DEG C with fusing point：TAISET50, containing 50% mountainAcid contracting
Water glyceride and 50% eight Hard Fat acid glycidyl esters) put in container so as to mass ratio is Oleum Brassicae campestriss：Emulsifying agent=93：7,
Carry out heating for dissolving, mixing with 80 DEG C.Then, by letting cool the organogel (embodiment 8) obtaining 50g.
＜ storage moduluss and mensure ＞ of loss moduluses
As the organogel of embodiment 1, measure the storage moduluss of organogel and the loss moduluses of embodiment 4～8.
The measurement result of storage moduluss ［ G ' (G-prime) ］ is shown in table 5, by the survey of loss moduluses ［ G ' ' (G-double prime) ］
Determine result and be shown in table 6.
(the storage moduluss of 20 DEG C of storage moduluss and 40 DEG C as a result, rate of change with regard to storage moduluss at 20 DEG C～40 DEG C
The ratio of storage moduluss with respect to 20 DEG C for the difference absolute value) for, be 38.1% in embodiment 4, in embodiment 5 be
53.2%, it is 38.8% in embodiment 6, is 4.8% in embodiment 7, be 18.8% in embodiment 8.On the other hand, with regard to 20 DEG C～40 DEG C
Rate of change (the ratio of the loss moduluses with respect to 20 DEG C for the difference of the loss moduluses of 20 DEG C of loss moduluses and 40 DEG C of lower loss moduluses
The absolute value of example) for, it is 27.5% in embodiment 4, is 34.8% in embodiment 5, be 10.9% in embodiment 6, in embodiment 7
For 27.2%, it is 1.8% in embodiment 8.
[table 5]
[table 6]
＜ uses the manufacture of bulk food of breaded fish stick of organogel (embodiment 4～embodiment 8) and evaluates ＞
The organogel (embodiment 4～embodiment 8) of above-mentioned manufacture and breaded fish stick are pulverized and mixed, are manufactured the group of breaded fish stick
Shape food is simultaneously evaluated.
Specifically, in breaded fish stick (civilian Co. Ltd. system of recording, the trade name of 180g：Maroyaka-shikomi Tai-iri-
Otsukuri-kamaboko is white) the middle arbitrary organogel adding in 30g embodiment 4～embodiment 8, then utilize at food
Reason device is pulverized, is mixed 3 minutes, thus, manufactures the bulk of the breaded fish stick containing the arbitrary organogel in embodiment 4～embodiment 8
Food.The outward appearance and mouthfeel of the bulk food of gained breaded fish stick is evaluated.
As a result, the outward appearance of the bulk food of the breaded fish stick being manufactured using organogel (embodiment 4～embodiment 8) and mouthfeel
All good.Specifically, do not occur fragmentary, there is adhesive aggregation sense.In addition, when foretasting, adhesive aggregation sense continues in mouth, and does not occur
Gluing, in terms of taste, strong sense increases, and is the thing of delicious food.
Industrial applicibility
By using the swallowing of the present invention, dysmasesises person is ingested with the auxiliary of food and uses organogel, can be easily
The food that manufacture is swallowed, dysmasesises person can easily ingest.Therefore, the swallowing of the present invention, dysmasesises person are with the auxiliary of food
Ingest be mainly useful with organogel swallow, dysmasesises person is with the manufacture field of food or nursing, medical field.
Claims (11)
1. a kind of swallow, dysmasesises person is ingested with the auxiliary of food and uses organogel, it contains oils and fatss and grease gelling agents,
Described swallow, dysmasesises person is ingested with organogel more than 0 DEG C and less than 40 DEG C of energy storage mould with the auxiliary of food
Measure as 1, more than 000Pa and 100, below 000Pa, more than 0 DEG C, 40 DEG C of losses below modulus are more than 100Pa and 10,
Below 000Pa, and, storage moduluss at 20 DEG C and be the 0% of 20 DEG C of storage moduluss in the difference of 40 DEG C of storage moduluss
Above and less than 50%, it is the 0% of 20 DEG C of loss moduluses in 20 DEG C of loss moduluses with the difference of 40 DEG C of loss moduluses
Above and less than 50%,
Described grease gelling agents are selected from one of following or two or more grease gelling agents：Sterin and gamma oryzanol
The mixture of mixture, lecithin and sorbitan tristearate, behenic acid consist of less than more than 45% 55% and melt
Point for more than 50 DEG C extreme fixed oil, rice bran wax, Brazil wax, candelilla wax.
2. swallow as claimed in claim 1, dysmasesises person is ingested with the auxiliary of food and uses organogel, wherein,
Described oils and fatss are one or more in 20 DEG C of oils and fatss being in a liquid state.
3. one kind swallow, dysmasesises person with food, it contains swallowing described in claim 1 or 2, dysmasesises person uses food
Auxiliary ingest with the chopped material of organogel and the food that can ingest or ground product.
4. swallow as claimed in claim 3, dysmasesises person with food, it also contains water.
5. swallow as claimed in claim 3, dysmasesises person with food, wherein, the described food ingested be selected from following in
One or more：Livestock meat processed food, flesh of fish processed food, greengrocery, fruits, noodles, meal, medicated porridge and seaweeds.
6. swallow as claimed in claim 5, dysmasesises person with food, wherein, described noodles be selected from Bread and Pastries, Japanese noodle,
Fagopyrum esculentum Moench, Italian noodle.
7. a kind of swallow, dysmasesises person with the manufacture method of food, it includes：By following swallow, dysmasesises person uses food
Auxiliary ingest the chopped material of food that with organogel and can ingest or ground product mixing, described swallow, dysmasesises person uses
The auxiliary of food is ingested and is contained oils and fatss and grease gelling agents with organogel, and, described organogel is more than 0 DEG C and 40 DEG C
Following storage moduluss are 1, more than 000Pa and 100, below 000Pa, and more than 0 DEG C, 40 DEG C of losses below modulus are 100Pa
Above and 10, below 000Pa, and, storage moduluss at 20 DEG C and be energy storage at 20 DEG C in the difference of 40 DEG C of storage moduluss
More than the 0% of modulus and less than 50%, it is loss at 20 DEG C in 20 DEG C of loss moduluses with the difference of 40 DEG C of loss moduluses
More than the 0% of modulus and less than 50%,
Described grease gelling agents are selected from one of following or two or more grease gelling agents：Sterin and gamma oryzanol
The mixture of mixture, lecithin and sorbitan tristearate, behenic acid consist of less than more than 45% 55% and melt
Point for more than 50 DEG C extreme fixed oil, rice bran wax, Brazil wax, candelilla wax.
8. swallow as claimed in claim 7, dysmasesises person with the manufacture method of food, wherein, after described mixing, enter
One step carries out pulverization process.
9. a kind of improvement swallow, dysmasesises person with the method for the adhesive aggregation sense of food, the method includes：Swallow following, chew
The auxiliary of difficult person's food is ingested and is mixed with the chopped material of organogel and the food that can ingest or ground product, then carries out powder
Broken process, described swallow, dysmasesises person is ingested with the auxiliary of food and contains oils and fatss and grease gelling agents with organogel, and
And, more than 0 DEG C and less than 40 DEG C of storage moduluss are 1 to described organogel, and more than 000Pa and 100, below 000Pa, 0
40 DEG C of losses below modulus more than DEG C are more than 100Pa and 10, below 000Pa, and, storage moduluss at 20 DEG C and 40
DEG C the difference of storage moduluss be more than the 0% and less than 50% of 20 DEG C of storage moduluss, in 20 DEG C of loss moduluses with 40
DEG C the difference of loss moduluses be more than the 0% and less than 50% of 20 DEG C of loss moduluses,
Described grease gelling agents are selected from one of following or two or more grease gelling agents：Sterin and gamma oryzanol
The mixture of mixture, lecithin and sorbitan tristearate, behenic acid consist of less than more than 45% 55% and melt
Point for more than 50 DEG C extreme fixed oil, rice bran wax, Brazil wax, candelilla wax.
10. a kind of make to swallow, dysmasesises person is easy to the method that carries out food picked-up, the method includes：To swallow, dysmasesises
The auxiliary of person's food is ingested and is mixed with the chopped material of organogel and the food that can ingest or ground product, then carries out at pulverizing
Reason, described swallow, dysmasesises person is ingested with the auxiliary of food and contains oils and fatss and grease gelling agents with organogel, and, institute
State organogel more than 0 DEG C and less than 40 DEG C of storage moduluss are 1, more than 000Pa and 100, below 000Pa, more than 0 DEG C
40 DEG C of losses below modulus are more than 100Pa and 10, below 000Pa, and, storage moduluss at 20 DEG C and in 40 DEG C of storage
Can the difference of modulus be more than the 0% and less than 50% of 20 DEG C of storage moduluss, in 20 DEG C of loss moduluses with 40 DEG C of damage
The difference of consumption modulus is more than the 0% and less than 50% of 20 DEG C of loss moduluses,
Described grease gelling agents are selected from one of following or two or more grease gelling agents：Sterin and gamma oryzanol
The mixture of mixture, lecithin and sorbitan tristearate, behenic acid consist of less than more than 45% 55% and melt
Point for more than 50 DEG C extreme fixed oil, rice bran wax, Brazil wax, candelilla wax.
11. swallow as claimed in claim 1 or 2, dysmasesises person is ingested with the auxiliary of food uses organogel, wherein, institute
State auxiliary to ingest and be used in mixed way with the chopped material of the food that can ingest or ground product with organogel.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2011038344 | 2011-02-24 | ||
| JP2011-038344 | 2011-02-24 | ||
| JP2011-188878 | 2011-08-31 | ||
| JP2011188878 | 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 CN103391721A (en) | 2013-11-13 |
| CN103391721B true CN103391721B (en) | 2017-02-15 |
Family
ID=46720776
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| 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 |
|---|---|---|---|---|
| WO2018079847A1 (en) * | 2016-10-31 | 2018-05-03 | 株式会社明治 | Mixed edible composition of liquid oil and raw ingredient powder, and method for manufacturing 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 |
| CN118042937A (en) | 2021-09-29 | 2024-05-14 | 三菱化学株式会社 | Food oil composition, food and plant meat containing the same, taste improving agent for oleogel, and method for producing food oil composition |
| 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 |
|---|---|---|---|---|
| PL198023B1 (en) * | 1999-08-04 | 2008-05-30 | Unilever Nv | Low fat spoonable or spreadable food products |
-
2012
- 2012-02-17 WO PCT/JP2012/053780 patent/WO2012114995A1/en active Application Filing
- 2012-02-17 CN CN201280009827.8A patent/CN103391721B/en not_active Expired - Fee Related
- 2012-02-17 JP JP2013500999A patent/JP5901075B2/en active Active
- 2012-02-17 KR KR1020137021045A patent/KR101916490B1/en active IP Right Grant
- 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20140046396A (en) | 2014-04-18 |
| KR101916490B1 (en) | 2018-11-07 |
| TWI578916B (en) | 2017-04-21 |
| JPWO2012114995A1 (en) | 2014-07-07 |
| WO2012114995A1 (en) | 2012-08-30 |
| TW201238498A (en) | 2012-10-01 |
| CN103391721A (en) | 2013-11-13 |
| JP5901075B2 (en) | 2016-04-06 |
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