CN107846958A - With freezer patience and can carry out heat the cooking bradymassesis person use food - Google Patents
With freezer patience and can carry out heat the cooking bradymassesis person use food Download PDFInfo
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- CN107846958A CN107846958A CN201680043240.7A CN201680043240A CN107846958A CN 107846958 A CN107846958 A CN 107846958A CN 201680043240 A CN201680043240 A CN 201680043240A CN 107846958 A CN107846958 A CN 107846958A
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- food
- starch
- bradymassesis person
- curdlan
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
The present invention, which provides, a kind of to be had freezer patience, can carry out the bradymassesis person that the heating cooking and dehydration are inhibited and use food.Specifically, by by curdlan, producing starch is mixed and heated to more than 80 DEG C to manufacture bradymassesis person with food with bradymassesis person with raw-food material, the producing starch is amylcose acetate, Hydroxypropyl phosphate crosslinked starch, phosphoric acid crosslinked starch, phosphoric acid esterification phosphoric acid crosslinked starch, acetylation phosphoric acid crosslinked starch, acetylation hexane diacid-crosslinked starch, acetylated oxidized crosslinked starch etc., the bradymassesis person is contained following food with raw-food material and pasted, the food paste is by vegetables, fruit, fish and shellfish, meat, eggs, Dairy products or their processed goods pass through crushing in the state of life or after the heating, grind, the methods of sieving, carries out miniaturization to remove bulk, thus it is processed into obtained from the soft and state of good mouthfeel.
Description
Technical field
The present invention relates to bradymassesis person with food, particularly with freezer patience, can carry out the heating cooking and
The gelatinous bradymassesis person that dehydration is inhibited uses food.
Background technology
As the food of medical treatment and nursing purposes, bradymassesis person is known with food.This based food, which has, easily to exist
In oral cavity crushing, will not it is really up to the mark, be easy to swallow feature.In addition, it is mainly advanced age with the object of food using bradymassesis person
Person, the situation that its function of deglutition is failed due to aging underlying diseases, with each symptom of above-mentioned phenomenon are more.For gulping down
For the people for swallowing function reduction, cause the danger swallowed by mistake high, if loss of the moisture from food occurs, cause mistake when swallowing
The possibility rise of pharynx, it is therefore necessary to suppress the dehydration of food.
So far, above-mentioned bradymassesis person with food is made by hand when scene is nursed in feed by hospital, mechanism etc.
, for reasons such as less, the shortening cooking length of time of object personnel, in recent years, hospital institution etc., which also begins to purchase, has facility
Property completed processing bradymassesis person use food.For the bradymassesis person that these have completed processing with for food, pass through
The situation crossed refrigerating and dispensed is more, and particularly in the case of freezing, the dehydration after defrosting turns into problem.In addition,
Due to that can be heated when configuring meals, therefore, heat resistance also becomes necessary.
In the past, heat resistance was assigned to food using curdlan (curdlan).As adding added with curdlan
Warm-served food product, it is known that contain the adhesive (Japanese of curdlan and starch as food materials：つ な ぎ drug) even if, refrigerate after the heating
Also will not aging gelatinization solid-like cook food (referring to patent document 1).
In addition, the dehydration on food, it is also known that can be reduced when using curdlan and with thickeners such as uncooked amylum, dextrin
Dehydration (referring to patent document 2 and 3).In addition, it is also proposed that the viscous food containing curdlan and alphalysed starch is (referring to special
Sharp document 4) etc., but curdlan dissolve when bad dispersibility, it is difficult to be uniformly dispersed, in this respect there is also problem (referring to
Non-patent literature 1).
Prior art literature
Patent document
Patent document 1：Japanese Unexamined Patent Publication 02-261364 publications
Patent document 2：Japanese Unexamined Patent Publication 2003-259820 publications
Patent document 3：Japanese Unexamined Patent Publication 02-411 publications
Patent document 4：Japanese Unexamined Patent Publication 05-308913 publications
Non-patent literature
Non-patent literature 1：《Food polysaccharide emulsifies the knowledge of thickened gel》(" food polysaccharide Class emulsifications increase
Viscous ゲ Le Zhi Knowledge ") page 168~page 175 of (good fortune study, 2001)
The content of the invention
Invent problem to be solved
The problem of the present invention is, there is provided one kind has freezer patience, can carry out the heating cooking and dehydration obtains
The bradymassesis person of suppression uses food.
Means for solving the problems
Present inventor has made intensive studies to solve above-mentioned problem, as a result finds, by by curdlan
Coordinated with the producing starch Jing Guo particular procedure, can solve the problem that project research, so as to complete the present invention.In more detail,
It was found that by food by curdlan and producing starch in the lump using and provide their use level, curdlan can be made
It is scattered become easier to, curdlan is contained with higher efficiency, so as to obtain most suitable as bradymassesis person use
The physical property of food.In addition, it is thus identified that obtained bradymassesis person has advantages below with food：Have via curdlan resistance to
It is hot, therefore, it is possible to carry out the food of chilled preservation heating defrosting, and also after thawing via producing starch
Suppress from dehydration as internal water seepage.
That is, present invention is as follows：
(1) for bradymassesis person with food, it includes curdlan, producing starch and the bradymassesis person containing food paste
Use raw-food material.
(2) as described above the bradymassesis person described in (1) with food, it is characterised in that producing starch is crosslinked starch.
(3) as described above the bradymassesis person described in (2) with food, it is characterised in that crosslinked starch is selected from by hydroxypropyl
Change the one kind or two or more crosslinked starch in the group of phosphoric acid crosslinked starch or acetylation phosphoric acid crosslinked starch composition.
(4) as described above the bradymassesis person any one of (1)~(3) with food, it is characterised in that producing starch
Use level is 2.0~6.0 mass %.
(5) as described above the bradymassesis person any one of (1)~(4) with food, it is characterised in that curdlan
Use level is 1.5~5.0 mass %.
(6) as described above the bradymassesis person any one of (1)~(5) with food, it is characterised in that during 20 DEG C of product temperature
Hardness be 3000~20000N/m2。
(7) as described above the bradymassesis person any one of (1)~(6) with food, it is characterised in that curdlan with
The mixing ratio of producing starch is 1:0.4~1:2.
(8) bradymassesis person is with the manufacture method of food, it is characterised in that by curdlan and producing starch, with containing
The bradymassesis person of food paste is mixed with raw-food material, is heated to more than 80 DEG C.
(9) for bradymassesis person with the dehydration inhibitor of food, it contains curdlan and producing starch.
(10) as described above the bradymassesis person described in (9) with the dehydration inhibitor of food, it is characterised in that producing starch is
Crosslinked starch.
(11) as described above the bradymassesis person described in (10) with the dehydration inhibitor of food, it is characterised in that crosslinked starch
It is the one kind or two or more friendship in the group being made up of hydroxypropylation phosphoric acid crosslinked starch or acetylation phosphoric acid crosslinked starch
Join starch.
In addition, pressed down as the above-mentioned bradymassesis person of (9) containing curdlan and producing starch is related to the dehydration of food
Other schemes of the invention of preparation, can be enumerated：The dehydration inhibitor of curdlan and producing starch in bradymassesis person with food
Manufacture in purposes；For manufacturing curdlan and producing starch of the bradymassesis person with the dehydration inhibitor of food；Chew
The dehydration suppressing method of difficult person's food, it is characterised in that matched somebody with somebody to containing the bradymassesis person that food is pasted with raw-food material
Close curdlan and producing starch.
Invention effect
According to the present invention, it is possible to provide there is freezer patience, heat resistance, the heating cooking can be carried out and dehydration is pressed down
The bradymassesis person of system uses food.
Embodiment
Curdlan in the present invention is with β -1, general name of the 3- glycosidic bonds as the heating coagulability polysaccharide of main body, is made
, also can be by micro- life of such as alcaligenes (Alcaligenes) or Agrobacterium (Agrobacterium) for the curdlan
Thing produces, but preferably uses commercially available product.Bradymassesis person is with food, and the use level of curdlan is 1~6 mass %, preferably
For 1.5~5.0 mass %, particularly from the aspect of hardness, 1.5~3.5 mass % are preferred.
The producing starch of the present invention is will to carry out chemical modification from the starch of the extractions such as potato, corn, cassava to form,
Specifically, amylcose acetate, oxidized starch, hydroxypropul starch, Hydroxypropyl phosphate crosslinked starch, phosphoric acid crosslinked starch, phosphorus can be enumerated
Acidified starch, phosphoric acid esterification phosphoric acid crosslinked starch, acetylation phosphoric acid crosslinked starch, acetylation hexane diacid-crosslinked starch, acetyl
Change oxidative crosslinked starch, starch Sodium Octenyl Succinate etc..Preferably, handle raw starch using crosslinking agent, make starch
Crosslinked starch obtained from chemical crosslinking is suitable for bradymassesis person with food.More preferably it is applicable and is esterified substituent
Or crosslinked starch obtained from etherification process, specifically, as particularly preferred scheme, it Hydroxypropyl phosphate crosslinking can be used to form sediment
Powder, acetylation phosphoric acid crosslinked starch etc..The use level of producing starch in bradymassesis person with being 1~10 mass % in food, it is excellent
Elect 2~6 mass % as.
Above-mentioned food paste is following paste foods：By veterinary antibiotics, fish and shellfish, meat, eggs, Dairy products or they
Processed goods in the state of life or after the heating, by it is previously known crush, grind, sieve (Japanese：Li ご) etc. side
Method carries out miniaturization to remove bulk, is thus processed into soft and good mouthfeel state.
For the present invention bradymassesis person with food, in the range of The effect of invention is not damaged, based on seasoning, improve
Quality (texture), the purpose of keeping quality is improved, the food materials such as flavoring, spice, sweetener, thickening can be applied more
Carbohydrate, dextrin, grease, food additives etc..That is,, can be with addition to food is pasted in bradymassesis person with raw-food material
It is appropriate to coordinate vegetable and animals oils lipid, thickening polysaccharide, water-soluble dietary fiber, sugar in addition to curdlan, producing starch
Dilute (Japanese：Water Yee), carbohydrate, storage agent, spices, the colouring agent such as dextrin etc..I.e., it is possible to say that the present invention relates to more comprising gel
The bradymassesis person of sugar, producing starch and food paste uses food；Or include curdlan, producing starch, food paste, Yi Jixuan
The group of the compositions such as free vegetable and animals oils lipid, the carbohydrate in addition to curdlan, producing starch, storage agent, spices, colouring agent
In one kind or two or more bradymassesis person use food.In addition, as above-mentioned vegetable and animals oils lipid, olive oil, palm fibre can be enumerated
Palmitic acid oil, palm-kernel oil, rapeseed oil, coconut oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, corn oil, sesame oil, soybean
The vegetable oil lipid such as oil and rice bran oil, cocoa butter, and the animal oil lipid such as butter, lard, fish oil, whale oil, butterfat；As
Storage agent, can enumerate the protein such as amino acid, lysozyme, the protamine such as organic acid and its salt, glycine with bacteriostasis,
And the antioxidant such as L-AA, tocopherol.
By when manufacturing bradymassesis person with food by above-mentioned curdlan and producing starch, the nozzle with being pasted containing food
Chew difficult person to be mixed with raw-food material, bradymassesis person can be made with curdlan and producing starch is contained in food, if but increasing
The use level of curdlan and producing starch, then there is a possibility that with regard to bradymassesis person with excessive high hardness for food.In addition,
It when the use level of curdlan is reduced, can not obtain sufficiently heating patience, when the use level of producing starch is reduced, water can be caused
Divide and be lost in from bradymassesis person with food, also, there is the scattered variation of curdlan.
For the bradymassesis person of the present invention with for food, hardness during 20 DEG C of product temperature is 50000N/m2Hereinafter, preferably
For 30000N/m2Hereinafter, more preferably 20000N/m2Hereinafter, and preferably 3000N/m2More than.Herein, bradymassesis person uses food
The hardness of product is shown as the result measured as follows：It can be surveyed using texture analyser (texture analyser), creepmeter etc.
The device of the compression stress of earnest matter, use diameter 20mm cylindrical plunger, be measured with the speed of 10mm/ seconds.
Bradymassesis person as the present invention can enumerate following methods with the manufacture method of food：Bradymassesis person is used
Raw-food material (it contains bradymassesis person to be used as is pasted with the food of the material of food) and curdlan, producing starch and water
Divide appropriate mixing, be filled in cup, food die etc., be then heated to more than 80 DEG C.In this way, by will be filled in cup,
Raw material in food die is heated to more than 80 DEG C, makes curdlan that gelation occur, and can obtain what food paste solidification formed
Gelatinous bradymassesis person uses food.The bradymassesis person so obtained can carry out freezer with food, also, by
In the heating cooking can be carried out with heat resistance.
It should be noted that in the case that with food dehydration occurs for bradymassesis person, will be heated in cup, food die
Be molded and recover after direct freezer to the bradymassesis person of normal temperature be moved to food in disk etc. when, be not included in having
There is the moisture in the dietary gel of conformality to spread in disk etc. to come, the number of the amount thereby, it is possible to learn the moisture.
In addition, the bradymassesis person comprising curdlan and producing starch for the present invention is with the dehydration inhibitor of food
It is to be directed to the bradymassesis person containing food paste to be used with raw-food material, the curdlan in dehydration inhibitor forms sediment with processing
The mixing ratio of powder is 1:0.2~1:3, preferably 1:0.4~1:2, more preferably 1:1~1:2.Chewing for the present invention is stranded
For the dehydration inhibitor of difficult person's food, it is accompanied with is commonly used for bradymassesis person with the content of food applications sometimes
Operation instructions.
Hereinafter, enumerate embodiment the present invention is specifically described, but the technical scope of the present invention is not limited to these implementations
Example.
<Embodiment 1~15>
Food paste and curdlan, producing starch, water etc. have been prepared according to the cooperation of table 1 and table 2.Wherein, by food
After paste, curdlan, producing starch and water etc. stir in a mixer, it is packed into food cup, every glass is 60g.Need to illustrate
, when stirring in a mixer, implement the stirring of interruption in a manner of being not up to more than 40 DEG C.Cup sealed with film and
Make its closed, heated 30 minutes in 90 DEG C in steam convection furnace, thus obtain bradymassesis person and use food.
Curdlan uses MC Food Specialties Inc. curdlan, and producing starch is distinguished as follows：Implement
Example 1~6, embodiment 12~15 use the hydroxypropylation phosphoric acid crosslinked starch (settlement volume of fibre of tapioca origin：4.0ml), embodiment 7,
11 use the acetylation phosphoric acid crosslinked starch (settlement volume of fibre of tapioca origin：7.9ml), embodiment 8 uses the hydroxypropyl of corn source
Change phosphoric acid crosslinked starch (settlement volume：2.5ml), embodiment 9 uses the phosphoric acid crosslinked starch (settlement volume of fibre of tapioca origin：9.2ml),
Embodiment 10 uses the amylcose acetate of fibre of tapioca origin.
It should be noted that represent that the settlement volume of the crosslinking degree of crosslinked starch is carried out as follows measure.
Accurate weighing is calculated as the 150mg crosslinked starch as sample using anhydrous convert, and moves into developmental tube.It is accurate thereto
15ml test solutions described later really are added, after fully vibration is allowed to scattered, is immediately placed in boiling water bath and heats 5 minutes.So
After be quenched, vibrated again after being cooled to room temperature, it is become uniform, into 10ml graduated cylinders move into 10ml liquid, in 20 DEG C standing
After 18 hours, the scale of sediment is read, the numerical value is settlement volume.
The preparation method of test solution is as follows：Zinc chloride, ammonium chloride are dissolved by heating in ion exchange water and is adjusted
Section so that ion exchange water is 64 mass %, zinc chloride is 10 mass %, ammonium chloride is 26 mass %, takes the 10ml solution, adds
Enter bromophenol blue solution, using 0.1mol/L HCl, titrated using developing the color by the time point of purple yellowing as terminal,
Obtain salt acidity (the ml numbers that salt acidity=HCl coefficient × titration needs).It is adjusted using ammoniacal liquor and hydrochloric acid, makes salt acidity
For 3.9 ± 0.1.After regulation, salt acidity is reaffirmed, finally filtering uses.
In addition, used food paste is as follows respectively：Embodiment 1~10 is pasted using carrot, and embodiment 11 uses pumpkin
Paste, embodiment 12 are pasted using spinach, and embodiment 13 is pasted using cabbage, and embodiment 14 is pasted using chicken, and embodiment 15 uses salmon
Fish is pasted.
In addition, the dextrin as food material and/or the commercially available home-use color as grease are used in embodiment 8~15
Draw oil.
[table 1]
[table 2]
<Comparative example 1~4>
As comparative example, producing starch is replaced without using producing starch and using the uncooked amylum for not carrying out chemical modification,
In addition, operated in the same manner as embodiment, obtain bradymassesis person and use food.For uncooked amylum, comparative example 3 uses
Cornstarch, comparative example 4 have used farina.In addition, for food paste, comparative example 1,3,4 has used carrot
Paste, comparative example 2 have used spinach paste.Coordinate as shown in table 3.
[table 3]
<As a result>
For each bradymassesis person of embodiment 1~15 and comparative example 1~4 with food, with regard to hardness, dehydration, heat resistance and
Projects of dispersiveness are evaluated.As a result it is shown in 1~table of table 3.For bradymassesis person with for food, it is being easiest to
Dehydration, recover after freezing to confirming to dehydration in the state of normal temperature, then determine hardness.On dehydration, after freezing
It is moved to the situation that water when in disk hardly spreads and is expressed as zero, although a small amount of water outlet is represented for the situation of allowed band
For △, a large amount of water are spread in disk situation about coming be expressed as ×.For hardness, the cylinder with diameter 20mm is shown
Result (the N/m that type plunger is measured with the speed of 10mm/ seconds2)。
In addition, in order to confirm heat resistance, the bradymassesis person of freezing is used into food with household microwave oven (being set as 600W)
Whether heating 1 minute, confirmation keep shape after the heating.Gel after heating also indeformable, holding shape situation is expressed as
Zero, some deformations will occur but the situation of avalanche is not expressed as △ yet, the situation of shape avalanche is expressed as ×.
In addition, the dispersiveness on curdlan, can be uniformly dispersed and add when curdlan is mixed with food paste
The uniform situation of gel after heat is expressed as zero, by can be dispersed but gel has a little inequality table after heating
Be shown as △, will it is scattered it is uneven, cause gel hardness according to position due to producing the dense part of curdlan and dilute part
Different and different situations be expressed as ×.
From the result of 1~table of table 3, for the bradymassesis person comprising curdlan and producing starch with food and
Speech, during fabrication, curdlan is uniformly dispersed, and obtained bradymassesis person has heat resistance with food, and dehydration is inhibited；
But in the case of without using the situation of producing starch or use uncooked amylum rather than producing starch, the scattered of curdlan be present
Undesirable situation, and dehydration is observed, it is not suitable as bradymassesis person and uses food.
Industrial applicability
The bradymassesis person of the present invention has industrial applicability with food in medical treatment, nursing field.
Claims (11)
1. bradymassesis person, with food, it includes curdlan, producing starch and the bradymassesis person containing food paste and uses food
Raw material.
2. bradymassesis person as claimed in claim 1 is with food, it is characterised in that producing starch is crosslinked starch.
3. bradymassesis person as claimed in claim 2 is with food, it is characterised in that crosslinked starch is selected from by hydroxypropylation phosphorus
One kind or two or more crosslinked starch in the group of sour crosslinked starch or acetylation phosphoric acid crosslinked starch composition.
4. if bradymassesis person according to any one of claims 1 to 3 is with food, it is characterised in that the cooperation of producing starch
Measure as 2.0~6.0 mass %.
5. if bradymassesis person according to any one of claims 1 to 4 is with food, it is characterised in that the cooperation of curdlan
Measure as 1.5~5.0 mass %.
6. if bradymassesis person according to any one of claims 1 to 5 is with food, it is characterised in that hard during 20 DEG C of product temperature
Spend for 3000~20000N/m2。
7. if bradymassesis person according to any one of claims 1 to 6 is with food, it is characterised in that curdlan and processing
The mixing ratio of starch is 1:0.4~1:2.
8. bradymassesis person is with the manufacture method of food, it is characterised in that by curdlan and producing starch, with being pasted containing food
Bradymassesis person mixed with raw-food material, be heated to more than 80 DEG C.
9. bradymassesis person, with the dehydration inhibitor of food, it contains curdlan and producing starch.
10. bradymassesis person as claimed in claim 9 is with the dehydration inhibitor of food, it is characterised in that producing starch is hands over
Join starch.
11. bradymassesis person as claimed in claim 10 is with the dehydration inhibitor of food, it is characterised in that crosslinked starch is choosing
One kind or two or more crosslinking in the group of free hydroxypropylation phosphoric acid crosslinked starch or acetylation phosphoric acid crosslinked starch composition is formed sediment
Powder.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015-147527 | 2015-07-27 | ||
| JP2015147527 | 2015-07-27 | ||
| PCT/JP2016/003478 WO2017017953A1 (en) | 2015-07-27 | 2016-07-27 | Food product for individuals with difficulty in chewing which is refrigeration and freezing tolerant and which can be cooked |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107846958A true CN107846958A (en) | 2018-03-27 |
Family
ID=57884492
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201680043240.7A Pending CN107846958A (en) | 2015-07-27 | 2016-07-27 | With freezer patience and can carry out heat the cooking bradymassesis person use food |
Country Status (6)
| Country | Link |
|---|---|
| JP (1) | JP7213617B2 (en) |
| CN (1) | CN107846958A (en) |
| HK (1) | HK1251121A1 (en) |
| SG (1) | SG11201800658TA (en) |
| TW (1) | TWI714610B (en) |
| WO (1) | WO2017017953A1 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7320904B2 (en) * | 2018-11-06 | 2023-08-04 | 三菱商事ライフサイエンス株式会社 | Food block for chewing dysphagia |
| CN113905618B (en) * | 2019-09-12 | 2022-12-30 | 玛鲁哈日鲁株式会社 | Method for producing emulsified food with controlled physical properties |
| JP7210062B1 (en) | 2021-10-12 | 2023-01-23 | 伊那食品工業株式会社 | Property improving agent for gel food, method for improving property of gel food, and gel food |
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- 2016-07-27 TW TW105123854A patent/TWI714610B/en active
- 2016-07-27 SG SG11201800658TA patent/SG11201800658TA/en unknown
- 2016-07-27 WO PCT/JP2016/003478 patent/WO2017017953A1/en active Application Filing
- 2016-07-27 CN CN201680043240.7A patent/CN107846958A/en active Pending
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Also Published As
| Publication number | Publication date |
|---|---|
| SG11201800658TA (en) | 2018-02-27 |
| TW201707580A (en) | 2017-03-01 |
| JP7213617B2 (en) | 2023-01-27 |
| JPWO2017017953A1 (en) | 2018-05-17 |
| WO2017017953A1 (en) | 2017-02-02 |
| TWI714610B (en) | 2021-01-01 |
| HK1251121A1 (en) | 2019-01-25 |
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