JP2000083617A - Food for people hypofunctioned in chewing and swallowing - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide food easy to be chewed and swallowed and capable of being cooked without imparting no trouble in a simpler and easier way than conventional. SOLUTION: This food for people hypofunctioned in chewing and swallowing has 72-88 wt.% moisture content, has the ratio of (solid content/liquid content) of (35/65) to (60/40), includes 1.0-5.0 wt.% starch in its liquid part and has 4-8 cm value measured with a spreadmeter. Or this food has 72-88 wt.% moisture content, includes 5-15 wt.% rice and 0.25-3.0 wt.% starch respectively in terms of solid content and has 4-8 cm value measured with a spreadmeter.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a food product that is easy to chew and swallow.

[0002]

2. Description of the Related Art In recent years, the aging of the population has become a problem, and the number of people suffering from various functions has declined or some illness has increased. Chewing (chewing food well) due to impaired functions such as lack of teeth or remaining teeth, poor jaw joints, and reduced reflex function
It becomes difficult to swallow (swallow food). In addition, as the age increases, the number of people suffering from cerebrovascular disorder increases, and the number of people who have difficulty in mastication and swallowing also increases.

[0003] In such a case, it is difficult to eat a normal meal, and eating the meal itself is a great effort. Therefore, a meal that is as soft and easy to swallow as possible is desired. Traditionally, in hospitals, facilities, or homes,
They have provided different meals from normal meals.

[0004]

However, as the number of elderly people increases, the percentage of elderly people who are at home also increases. The burden on the family who cares for the elderly will increase, and the burden on the diet will be reduced because the elderly may care for the elderly or the elderly may be living alone. Reduction is desired. That is, there is a demand for a food that does not require much time for cooking, and that is simpler and easier to eat for those who have difficulty in chewing and swallowing.

Accordingly, an object of the present invention is to provide a food product that is easy to chew and swallow.

[0006]

Means for Solving the Problems The present inventor has made various studies to solve the above-mentioned problems, and as a result, has arrived at the present invention. That is, according to the present invention, (1) in a food having a water content of 72 to 88%, the ratio of solid part to liquid part is solid part / liquid part = 35 /
65 to 60/40, and the liquid part contains 1.0 to 1.0
5.0% containing, and the value measured by a spread meter is 4 to 8 cm food for people with reduced chewing / swallowing function,
(2) In a food having a water content of 72 to 88%, the content of rice is 5 to 15% in terms of solid content, the amount of starch is 0.25 to 3.0%, and the value measured by a spread meter is 8 to 14.
cm, a food for people with reduced chewing / swallowing function, (3) a food for people with reduced chewing / swallowing function according to (1) or (2), which contains 0.05 to 0.5% of a thickening polysaccharide, (4) 2) When the material forming the solid portion is a substantially cubic, substantially spherical or irregular mass, the longest portion is 25 mm or less when the material is flat or elongated, and the hardness is 1 × 10 ^6. N / m ²
(1) to (3) the following food for people with reduced chewing / swallowing function, (5) the food for those with reduced chewing / swallowing function according to (1) to (4), which is sterilized under pressure and heat; 6) The food for persons with reduced chewing / swallowing function according to (1) to (5), which is frozen.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
In the present invention, all “%” mean “% by weight”. First, in the present invention, the water content is defined as a normal pressure 105
It is a value analyzed by a drying method at 0 ° C., and if it is less than 72%, it becomes difficult to chew and swallow if it is less than 72%, and if it exceeds 88%, it is difficult to provide nutritionally satisfactory ones. Not included.

In the present invention, the solid portion refers to a portion having solids such as meat, seafood, vegetables, grains, and mushrooms. In the case of a roughly cubic, roughly spherical or irregular mass 2
It is preferably 15 mm, and in the case of a flat or elongated shape, the longest portion is preferably 25 mm or less.
This is because, in the case of a roughly cubic, roughly spherical or irregular mass, if it is smaller than 2 mm, it is too fine and it does not look appetizing, and if it is larger than 15 mm, it has a large size for those who have reduced chewing function. Because it is too hard to eat. More preferably, it is 3 to 10 mm square. Also,
In the case of flat or elongated, the longest part is 25mm
After that, it is too large for those with reduced chewing ability to eat.

The hardness is preferably 1 × 10 ⁶ N / m ² or less. This is because if it exceeds 1 × 10 ⁶ N / m ² , it is too hard to eat. More preferably, the hardness is from 1 × 10 ^{3 to} 5 × 10 ⁵ N / m ^2, which is a hardness that can be crushed with a tongue and that can be chewed with gums.
And In addition, the measurement method is attached to the statement of “Health No.15“ Handling of Permission to Label Foods for the Elderly ”” by the Notification of the Director of the Newly Developed Food Health Countermeasures Office, Food and Health Section, Food Health Section, Ministry of Health and Welfare According to "Test method for food for the elderly" (compression distance 10 mm / s, measurement temperature 20 ± 2 ° C). Also,
Even if the raw material itself of the present invention is a hard ingredient, it can be softened by heating cooking, pressurized heat sterilization, or freezing treatment.

[0010] The liquid portion is a portion obtained by removing the solid portion from food, and refers to a liquid or creamy portion such as sauce, juice, bean jam, and cream.

In the present invention, the ratio of the solid part to the liquid part is solid part / liquid part = 35/65 to 70/40. this is,
If the ratio is less than 35/65, it becomes liquid, which makes chewing and swallowing difficult. On the other hand, if it exceeds 70/40, the solid feeling is too large, and swallowing becomes difficult. Also, when trying to satisfy the nutrition of one serving with the product of the present invention, 35/65
The above is more preferable.

The type of starch is not particularly limited as long as it is suitable for food. For example, starch derived from food such as rice starch, corn starch, potato starch, etc., or processed by heat treatment or chemical treatment such as phosphoric acid Starch or modified starch. Foods can be easily swallowed by containing starches. In the present invention, 1.0 to
It contains 5.0%. This is because if it is less than 1.0%, the viscosity of the food becomes low and it is difficult to swallow, and when using a small but slightly hard material such as minced meat as a raw material, it tends to catch on the throat when swallowed. is there. For those who have difficulty swallowing, low viscosity does not mean that it is easy to swallow, but as shown in the test examples below, it is easier to swallow if it has a certain degree of viscosity. On the other hand, 5.
If it exceeds 0%, the viscosity becomes too high and it is difficult to swallow.

A spread meter is a flat plate on which concentric circles and straight lines are drawn in six directions at intervals of 60 ° from the center to the circumference. The point where the circle intersects the straight line indicates the distance from the center. ing. The object to be measured is placed at the center of the spread meter, and the spread of the object within a specific time is examined. In the present invention, 100 g of food at a product temperature of 20 ° C. is placed on the center of the spread meter, and two minutes later, figures (distances) in six directions are read (unit: cm), and the average value is calculated.

In the present invention, the value measured by a spread meter is 4 to 8 cm. This is because it is difficult to swallow if it is less than 4 cm, and it is difficult to swallow even if it exceeds 8 cm, as shown in the test examples below.

When the food of the present invention contains rice,
The rice content is 5 to 15% in terms of solid content. This is 5
When the amount is less than 10%, the viscosity is low, the rice becomes porridge-like, and it is difficult to swallow. In addition, the amount of rice is small in appearance, making it unsatisfactory as a staple food. If it exceeds 15%, the rice is hard and too solid, so it is difficult to eat and swallow.

When the product of the present invention contains rice, the content of starches other than rice is 0.25 to 3.0%. This is because, as described in the test examples below, if the amount is less than 0.25%, the viscosity of the liquid part becomes low and the rice becomes porridge when the amount of rice is small,
In addition, especially when there is a small but hard solid such as minced meat other than rice, it is easy to catch on the throat when swallowed,
Because it is difficult to swallow. On the other hand, if it exceeds 3.0%, it becomes sticky and difficult to eat.

The thickening polysaccharide is not particularly limited as long as it is edible, and examples thereof include tamarind gum, guar gum, xanthan gum, carrageenan, and pectin. By containing the thickening polysaccharide, smoothness can be imparted to the food, and it becomes easier to swallow. In the present invention, the content is 0.05 to 0.5% in the food. This is because if it is less than 0.05%, the smoothness of the thickening polysaccharide cannot be expected, and if it exceeds 0.5%, the viscosity becomes too high and it becomes difficult to swallow.

Pressurized heat sterilization refers to a method for producing a food product which is heated to 100 ° C. or more and sterilized by pressurizing with steam or the like or retort sterilization with hot water.

The term "frozen" refers to a so-called frozen food which is prepared by rapidly freezing a pretreated or cooked food and storing and circulating at -18 ° C or lower.

It is to be noted that other arbitrary raw materials and components may be contained as long as the effects of the present invention are not impaired. For example, raw materials such as sugars, fats and oils, salt, various seasonings, and various spices, which are usually used for producing foods, vitamins A and B
Group, vitamins such as C, D, niacin, minerals such as calcium, inorganic iron, heme iron, magnesium,
Dietary fiber and the like.

The food of the present invention is preferably placed in a desired container and distributed. The shape and material of the container are not particularly limited. It is preferable to individually package one meal at a time, because it is more convenient to use. In the case of frozen products, a container that can be divided into single meals may be used, or a block of one meal may be placed in a plurality of containers.

Next, the food of the present invention will be described with reference to examples and test examples.

EXAMPLES Example 1 (Simmered white fish) 5 kg of raw materials having the compounding ratio shown in Table 1 were placed in a pan,
Heated for 0 minutes. At this time, the white fish (tartar) was loosened in advance, the radish and carrot were peeled and cut into 1 cm squares, and then used as chopped peas, kelp, and ginger.

This food has a water content of 80%, solid / liquid = 48.2 / 51.8, contains 2.5% starch and 0.2% thickening polysaccharide, and is measured with a spread meter. The measured value was 5.5 cm. When 200 g of the food was served on a plate, it was easy to chew and swallow.

[0024]

[Table 1]

Example 2 (Curry) 5 kg of a raw material having the compounding ratio shown in Table 2 was placed in a pan and heated at 90.degree.
After heating for 0 minutes, the mixture was packed in a transparent pouch bag and rapidly frozen. At this time, carrots, potatoes and onions were peeled and cut into 1 cm squares, and the mushrooms were chopped and used.

This food had a water content of 77%, a solid / liquid ratio = 53/47, a starch of 1.5% and a thickening polysaccharide of 0.1%.
Containing 2% and having a value of 5.
5 cm. When this food was thawed and heated in a microwave oven, it was easy to chew and swallow.

[0027]

[Table 2]

Example 3 (parent and child uncles) 250 g of each raw material having the compounding ratio shown in Table 3 was filled in a retort pouch and sterilized under pressure and heat at 116 ° C. for 45 minutes.
At this time, ginseng, taro and radish are peeled and cut into 1cm squares.
Kelp was chopped and used.

This food had a water content of 80%, contained 10% of rice in terms of solid content and 1.0% of starch, and had a value of 5.5 cm as measured by a spread meter. When this food was heated in a hot water bath and eaten, it was easy to chew and swallow.

[0030]

[Table 3]

[0031]

[Test Example] Test Example 1 Test method A stewed white fish was produced in the same manner as in Example 1 except that the ratio of the solid part to the liquid part in Example 1 was changed as shown in Table 4. However, the concentrations of the starch and the thickening polysaccharide were the same as in Example 1. Eating by 20 well-trained panels evaluated the ease of eating and swallowing.

Test Results Table 4 shows the results. That is, it can be understood from the table that when the solid part / liquid part is 35/65 to 60/40, it is easy to eat and swallow.

[0033]

[Table 4]

Test Example 2 Test method Table 5 shows the proportions of the starches in Examples 1 and 2 except that tamarind gum and guar gum were excluded, and white meat was prepared in the same manner as in Examples 1 and 2. Boiled fish and curry were produced. The amount of removal of tamarind gum and guar gum and the change in the mixing ratio of starch were adjusted with water.
The value of the spread meter was measured, and the ease of eating and swallowing was evaluated.

Test Results Table 5 shows the results. In other words, according to the table, starches 1.
When the value is 0 to 5.0%, the value measured by the spread meter is 4 to 8 cm, and it can be understood that the value is easy to eat and swallow.

[0036]

[Table 5]

Test Example 3 Test method White fish stew and curry in the same manner as in Examples 1 and 2 except that the mixing ratio of the thickening polysaccharides in Examples 1 and 2 was as shown in Table 6. Was manufactured. However, the blending ratio of starch was 1%, and the increase or decrease of the thickening polysaccharide was adjusted with water. Measure the value of the spread meter,
Ease of eating and swallowing were evaluated.

Test results Table 6 shows the results. In other words, it can be understood from the table that if the thickening polysaccharide is 0.05% to 0.5%, it is not only easy to eat and swallow, but also a smooth throat, and it is easier to swallow for people who have difficulty in chewing or swallowing. .

[0039]

[Table 6]

Test Example 4 Test method A parent and child uncle was produced in the same manner as in Example 3 except that the mixing ratio of rice in Example 3 was as shown in Table 7. However, the blending ratio of starches was 0.5%, and the increase or decrease of rice was adjusted with water. The value of the spread meter was measured, and the ease of eating and swallowing was evaluated.

Test Results Table 7 shows the results. That is, from the table, it can be understood that when the dry weight of rice is 5 to 15%, the value measured by the spread meter is 4 to 8 cm, and it is easy to eat and swallow. If it is less than 5%, it is difficult to swallow in a porridge-like shape, and the grain size is too small to give a good appearance. On the other hand, if it exceeds 15%, the rice is hard and has too much solid feeling, so that it is difficult to eat and swallow.

[0042]

[Table 7]

Test Example 5 Test method Parent and child uncles were produced in the same manner as in Example 3 except that the mixing ratio of the starch in Example 3 was as shown in Table 8. However, the ratio of rice was 6%, and the increase / decrease of starch was adjusted with water. The value of the spread meter was measured, and the ease of eating and swallowing was evaluated.

Test results Table 8 shows the results. That is, from the table, it can be understood that when the starch content is 0.25 to 3.0%, the value measured by the spread meter is 4 to 8 cm, and it is easy to eat and swallow. In addition, the value measured with a spread meter without starch is 8 cm,
When swallowed, the minced chicken meat was caught in the throat and was difficult to swallow, and it was found that the starch content was preferably 0.25% or more.

[0045]

[Table 8]

[0046]

As described above, since the food of the present invention has a moderate softness and viscosity, it can be easily eaten and swallowed even by a person with reduced chewing and swallowing functions. In addition, simple foods that can be eaten simply by thawing or heating in a microwave oven or hot water bath can reduce the burden on caregivers or those who prepare their own meals. It is.

[Brief description of the drawings]

FIG. 1 is a spread meter used in the present invention.

Continued on the front page F term (reference) 4B018 LB10 LE01 MS06 MS11 MS12 MS14 4B036 LE05 LF07 LH22 LH29 LH37 LH38 LK02 LP01 LP17 4B041 LC03 LC07 LC10 LD01 LE08 LH02 LH07 LK23 LK36 LP01 LP16 LP21 4C076 BB01 CC40EE58 BB01 CC40EE58

Claims (6)

[Claims] 1. A food having a water content of 72 to 88%,
The ratio of solid part to liquid part is solid part / liquid part = 35 / 65-60
/ 40, and the liquid part contains 1.0 to 5.0% of starch, and the value measured by a spread meter is 4 to 8 cm.
Food for people with reduced chewing / swallowing function. 2. In a food having a water content of 72 to 88%,
Rice is 5 to 15% in terms of solid content, and starch is 0.25 to 3%.
A food for people with reduced chewing / swallowing function, which contains 0% and has a value measured by a spread meter of 4 to 8 cm. 3. The food for persons with reduced chewing / swallowing function according to claim 1 or 2, which contains 0.05 to 0.5% of a thickening polysaccharide. 4. In a case where the material forming the solid portion is a substantially cubic, substantially spherical or irregular mass, the longest portion is 25 mm or less in the case of a flat or elongated material. The food for persons with reduced chewing / swallowing function according to claim 1, wherein the food is 1 × 10 ⁶ N / m ² or less. 5. The food for persons with reduced chewing / swallowing function according to claim 1, which is sterilized under pressure and heat. 6. The food for persons with reduced chewing / swallowing function according to claim 1, which is frozen.