JP2005229878A - Method for preparing meal for person having difficulty in manducation/swallowing, and highly nutritious jelly food kit used for the method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for preparing a meal for a person having difficulty in manducation/swallowing, by which a meal easy to manducate or swallow can be prepared even though the meal comprises highly nutritious jelly food easy to cause roughness or stickiness: and to provide a kit comprising highly nutritious jelly food suitable particularly for the person having difficulty in manducation/swallowing. <P>SOLUTION: The method for preparing a meal for a person having difficulty in manducation/swallowing comprises using highly nutritious jelly food having ≥100 kcal and containing ≥5 g of protein each per 100 g of a product, and bringing the highly nutritious jelly food into contact with liquid seasoning formulated with oil and fat at ≥5 wt.%. The kit comprising highly nutritious jelly food comprises a set of a package body where the highly nutritious food having ≥100 kcal and containing ≥5 g of protein is charged and tightly sealed, and a package body where liquid seasoning formulated with oil and fat at ≥5 wt.% is charged and tightly sealed. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a method for providing a meal for persons with difficulty in chewing and swallowing, and a highly nutritious jelly-like food kit for use therein.

For older people with reduced chewing (chewing food) and swallowing (swallowing food) functions and for those who have recovered from some disease and need rehabilitation from tube feeding to oral nutrition Eating is difficult and eating itself is a great effort.
In particular, if you are worried about swallowing and aspiration, you will not be able to fully enjoy your meal, but you will be able to eat less and be prone to undernutrition of protein and energy. There's a problem.
A jelly-like meal that is soft and easy to swallow as a meal in such a case, and more specifically, it is smooth and easily deformed when placed in the oral cavity, has an appropriate fluidity and viscosity, and has adhesiveness and stringiness. It is desired to be a jelly-like meal having no sex, and to be a high-nutrition food that can consume sufficient calories and nutrients even with a small amount of meal.
Furthermore, from the viewpoint of improving the quality of life (hereinafter abbreviated as QOL), that is, the quality of life, it is desired that the meal is delicious and rich in variety so that the joy of eating can be enjoyed.

  On the other hand, in welfare facilities for the elderly and hospitals, etc., there is a wide range of nursing care required as the number of elderly people increases. As for the provision of meals, it is necessary to provide various meals such as meals for patients with difficulty in chewing / swallowing, as well as meals for patients with diabetes, kidney disease, etc., and the burden on care staff is increasing. For this reason, in these facilities, in order to reduce the burden of cooking meals, as a meal for those with difficulty in chewing and swallowing, a highly nutritious jelly-like form made by adding a gelling material such as agar to a commercially available liquid food In many cases, foods are provided or processed foods such as commercially available high nutrition jelly-like foods.

  As processed foods such as highly nutritious jelly-like foods, for example, in Japanese Patent No. 3132651 (Patent Document 1), it is adjusted to 1.8 to 2.5 kcal per gram, and the energy ratio of protein and lipid and vitamin content An oral high-energy gel-like nutritional composition for a dysphagic person whose amount has been specified and its rehabilitation patient is described. JP 2001-144 (Patent Document 2) contains a protein hydrolyzate and is sterile. A gel-like high-concentration dietary supplement that is aseptically filled and packaged by a packaging system is described. Japanese Patent No. 3474827 (Patent Document 3) describes a highly nutritive solid composition containing dextrin or reduced dextrin.

  However, taking either high-nutrient jelly-like foods obtained by gelling liquid foods with agar or processed foods such as conventionally proposed high-nutrient jelly-like foods, protein powder, their degradation products, dextrin, etc. Because it is a highly nutritious food that is contained in a high concentration, the swelling of gelling materials and intermolecular bonding are hindered, resulting in physical properties that are easily sticky in the oral cavity. There was a problem that could not be said. In particular, processed foods of high-nutrient jelly-like foods that can be stored at room temperature are heat-sterilized at temperatures exceeding 100 ° C., which also inhibits gelling material swelling and intermolecular bonding, resulting in more stickiness. There was a tendency to become easy physical properties.

Under such circumstances, the present inventors, from the viewpoint of QOL, as a raw material for processed foods of highly nutritious jelly-like foods, in addition to protein powders, their degradation products and dextrins, meat, seafood, vegetables, etc. An attempt was made to produce a highly nutritious jelly-like food using the pasty product.
However, in addition to having a sticky texture, the highly nutritious jelly-like food prepared in this way has more rough physical properties as the amount of paste-like substances such as meat, seafood and vegetables increases. However, it was still not a meal that was easy to swallow.

Japanese Patent No. 3132651 Japanese Patent Laid-Open No. 2001-144 Japanese Patent No. 3474827

  Accordingly, an object of the present invention is to provide a method for providing a meal for persons with difficulty in mastication and swallowing that can be provided as a meal that is easy to chew or swallow, even if the meal is a meal using a highly nutritious jelly-like food that is easily rough and sticky. -The highly nutritious jelly-like food kit especially suitable for those with difficulty in swallowing etc. is provided.

As a result of intensive research to achieve the above object, the present inventors have unexpectedly brought a liquid seasoning containing 5% or more of fats and oils into a highly nutritious jelly-like food to make a meal for those who have difficulty chewing or swallowing. It has been found that even if a highly nutritious jelly-like food that is easy to get rough or sticky, it can be provided as a meal that is easy to swallow.
Furthermore, as a highly nutritious jelly-like food kit for simply providing a meal that is easy to swallow, such as those used for those who have difficulty chewing and swallowing, a package comprising the highly nutritive jelly-like food filled and sealed, and the above-mentioned It was found that the meal can be easily provided by providing a highly nutritious jelly-like food kit including at least a package formed by filling and sealing a liquid seasoning, and the present invention has finally been completed.
That is, the present invention
(1) A method for providing a meal for persons with difficulty in chewing / swallowing using a high-nutrition jelly-like food having a calorie of 100 kcal or more per 100 g of product and a protein of 5 g or more, wherein 5 fats and oils are added to the high-nutrition jelly-like food. A method for providing a meal for persons with difficulty in chewing or swallowing, which is brought into contact with a liquid seasoning containing at least 5%,
(2) The method for providing a meal for persons with difficulty in chewing / swallowing according to (1), wherein the liquid seasoning is a separated liquid seasoning,
(3) The method for providing a meal for a person with difficulty in chewing / swallowing according to (1) or (2), wherein the liquid seasoning has an oil / fat content of 10% or more,
(4) A package formed by filling and sealing a high-nutrition jelly-like food having a calorie of 100 kcal or more per 100 g of product and a protein of 5 g or more, and a package formed by filling and sealing a liquid seasoning containing 5% or more of fats and oils A high-nutrition jelly-like food kit comprising at least a body and a set
It is.

According to the method for providing a meal for a person with difficulty in chewing / swallowing according to the present invention, even a meal using a highly nutritious jelly-like food that is easily rough or sticky can be provided as a meal that is easy to swallow.
Furthermore, such a meal for persons with difficulty in chewing or swallowing can be simply provided by the highly nutritious jelly-like food kit of the present invention.

The present invention will be described in detail below. In the present invention, “%” means “mass%”.
First, in the present invention, a highly nutritive food means a food having a calorie of 100 kcal or more per 100 g of product and a protein of 5 g or more. From the viewpoint of obtaining sufficient nutrition with a small amount of meal, calories per 100 g of product are preferably 120 kcal or more, and proteins are preferably 6 g or more, more preferably 130 kcal or more per 100 g of product, and proteins are more preferably 8 g or more.
High nutrition jelly-like foods tend to have a sticky texture that becomes more nutritious, but according to the present invention, even if a meal using such a high-nutrition jelly-like food with a sticky texture is taken, swallowing It can be provided as an easy meal.
The calorie and protein are measured according to the nutrition labeling standard (May 20, 1996, Ministry of Health, Labor and Welfare Notification No. 146), the third column of the attached table 1, that is, the calorie is the modified atwater method, and the protein is nitrogen. According to the quantitative conversion method.

Moreover, the jelly-like food means a gelled food, and the gel has a physical property having a hardness of 3 × 10 ^{3 to} 3 × 10 ⁴ N / m ² so that there is less fear of causing aspiration. The one obtained is preferable. In addition, hardness measurement method is notice of manager of newly developed food health measures room food health section food hygiene Ministry of Health and Welfare Bureau (issued on February 23, 1994) "About the handling of indication permission of food for elderly people" According to the attached “Test method for food for elderly people” described in the paragraph (using a plunger with a diameter of 20 mm, compression distance 10 mm / s, clearance 5 mm, measuring temperature 20 ± 2 ° C.).

The highly nutritious jelly-like food used in the method for providing a meal for persons with difficulty in chewing / swallowing according to the present invention is not particularly limited as long as it is a highly nutritious and jelly-like food as described above. As such a highly nutritious jelly-like food, specifically, for example, a high-nutrition jelly-like food produced by adding a gelling material such as agar to a liquid food or a processed food of a commercially available high-nutrition jelly-like food Etc.
In addition, the present invention is characterized by being easily swallowed even if it is a highly nutritious jelly-like food that tends to be rough or sticky, so that it becomes easy to swallow, and at least one kind of meat, seafood and vegetables or It can be suitably implemented in a highly nutritious jelly-like food containing two or more kinds of pastes.
Furthermore, the present invention is characterized in that it is easy to swallow even a highly nutritious jelly-like food that is heat-sterilized at a temperature exceeding 100 ° C., which is difficult to be swallowed because of excessive heat. Therefore, such a high-nutrition jelly-like food that has been sterilized by heating at a temperature exceeding 100 ° C., in particular, a product heated at a temperature of 120 ° C. for 4 minutes at the center temperature of the food, or an equivalent or better efficacy It can carry out more suitably in the so-called retort-treated high-nutrition jelly-like food heated under the conditions having

The present invention is characterized by providing a liquid seasoning containing 5% or more of fats and oils in contact with a highly nutritious jelly-like food when providing the above-mentioned highly nutritious jelly-like food to a person with difficulty in chewing or swallowing. .
Thus, by providing meals to persons with difficulty in chewing / swallowing in contact with a liquid seasoning, those who have difficulty in chewing / swallowing will eat a highly nutritious jelly-like food together with the liquid seasoning. As shown in the test examples described later, even a highly nutritious jelly-like food that tends to be rough or sticky is a meal that is easy to swallow.
On the other hand, if a high-nutrition jelly-like food is provided as it is as a meal for people with difficulty in chewing / swallowing, as shown in the test examples described later, The meal becomes sticky and difficult to swallow.

  In the present invention, the method for bringing the liquid seasoning into contact with the highly nutritious jelly-like food is not particularly limited. Specifically, for example, the liquid seasoning is liquid on the highly nutritious jelly-like food placed on a plate. Examples include a method of bringing a seasoning into contact and a method of bringing a liquid seasoning into contact with the periphery of a highly nutritious jelly-like food placed on a plate. Among these methods, the method of applying a liquid seasoning on a highly nutritious jelly-like food is such that when a person with difficulty in chewing or swallowing eats it, the whole of the nutritious jelly-like food is coated with the liquid seasoning. This is preferable because it is easy to eat in a wet state and is easier to swallow.

  Further, in the present invention, the amount of the liquid seasoning to be brought into contact with the highly nutritious jelly-like food when providing a meal to a person with difficulty in chewing / swallowing is such that the person with difficulty in chewing / swallowing takes a bite each time. It is preferable that the amount of the food is sufficient so that the whole food can be eaten while being covered with the liquid seasoning. Specifically, although depending on the viscosity of the liquid seasoning used, the liquid seasoning is preferably 5 g or more, more preferably 10 g or more with respect to 100 g of the highly nutritious jelly-like food. In addition, even if the amount of liquid seasoning is too much, not only is it left over and wasted, but it may be reversed by excess liquid seasoning, so liquid seasoning for 100 g of highly nutritious jelly-like food 50 g or less is preferable.

Here, the liquid seasoning refers to liquid seasonings such as dressing, sauce and sauce. Specifically, for example, a separate liquid dressing in which an oil phase and an aqueous phase are separated, an emulsified liquid dressing, a white sauce, a brown sauce, an ankake, and the like can be given.
Among these liquid seasonings, a separated liquid seasoning in which an oil phase and an aqueous phase are separated is preferable, and by using this, a meal that is easier to swallow is obtained as shown in Test Examples described later.
In addition, when a thickening material such as xanthan gum, guar gum, tamarind seed gum or starch is added to the aqueous phase of the separated liquid seasoning, when the separated liquid seasoning is used by shaking, The separated liquid seasoning is easily brought into uniform contact, which is preferable because it makes the meal easier to swallow.

The fats and oils to be blended in the liquid seasoning are not particularly limited as long as they are edible. Specifically, for example, rapeseed oil, corn oil, olive oil, safflower oil, cottonseed oil, soybean oil, rice oil, sunflower Oils, corn oil, sesame oil, vegetable oils such as refined salad oil, and animal oils such as chicken oil, pork fat, beef tallow, milk fat, fish oil, etc., and these oils are cured and transesterified. In addition to these, fats and oils obtained by chemical or enzymatic treatment such as MCT (medium chain fatty acid triglyceride), diglyceride and the like can be mentioned.
In particular, it is preferable to use liquid oils and fats at room temperature because not only the liquid seasonings are easily brought into contact with the whole highly nutritious jelly-like food, but also a jelly-like food in a cold state can be provided as a meal that is easy to swallow.

  The liquid seasoning used in the present invention has an oil / fat content of 5% or more, and the oil / fat content of the liquid seasoning is preferably 10% or more, more preferably 20% or more. By increasing the amount of fats and oils in this way, it becomes a meal that is easier to swallow as shown in the test examples described later.

The present invention provides a high-nutrition jelly-like food having a calorie of 100 kcal or more per 100 g of product and a protein of 5 g or more as an embodiment of a food for providing an easy-to-swallow meal used for persons with difficulty in chewing / swallowing as described above. Is a highly nutritious jelly-like food kit including at least a package body filled and sealed with a package body formed by filling and sealing a liquid seasoning containing 5% or more of fats and oils.
If these high-nutrition jelly-like food kits are made into small packs (for example, 1 to 3 meals), for example, for small elderly welfare facilities, hospitals, or home use, and large packs (for example, 10 to 50 meals) Then, for example, it can be used for large-scale elderly welfare facilities and hospitals, and can easily provide the meal.

  Next, the method for providing a meal for persons with difficulty in chewing / swallowing according to the present invention and a highly nutritious jelly-like food kit for use in the method will be described in more detail based on examples, comparative examples and test examples. In addition, this invention is not limited to these.

[Example 1]
(1) Production of highly nutritious jelly-like food As raw materials, 10 parts of chicken, 2 parts of onion, 12 parts of salad oil, 0.3 part of soy sauce, 0.1 part of salt, 0.5 part of carrageenan, 0.1 part of powdered agar, 3.5 parts of isolated soybean protein (protein content 90%), 2 parts of dextrin and 69.5 parts of fresh water were prepared.
Next, sauté the chicken and onion with a portion of the salad oil blender with a kneader equipped with a stirrer, and add the remaining salad oil and soy sauce, salt, carrageenan, powdered agar, separated soy protein and dextrin to the mixture and stir. After mixing, the paste was processed with COMITOLOL (manufactured by Arshall, model number 1700, 200 blades).
Subsequently, 60 g of a cup-shaped heat-resistant synthetic resin container (70 ml capacity) is filled with the pasted raw material, sealed with a heat-resistant synthetic resin-capable lid that can be easily peeled, and then in a hot water retort. Was sterilized by heating at 120 ° C. for 20 minutes, and then cooled to obtain a highly nutritious jelly-like food in a container.
The manufactured high nutrition jelly-like food had a calorie of 150 kcal per 100 g of product and 9 g of protein, and its hardness was 7 × 10 ³ N / m ² .
(2) Manufacture of separated liquid seasoning 30 parts of brewed vinegar, 10 parts of glucose fructose liquid sugar, 5 parts of salt, 0.1 part of xanthan gum, 0.1 part of spice and 54.8 parts of fresh water are put into a mixer and mixed. An aqueous phase having a pH of 4.0 was obtained. 10 g of this water phase part and 5 g of salad oil as an oil phase part were filled and sealed in a film package made of a synthetic resin to obtain a separated liquid seasoning containing a pouch.
The oil content of this separated liquid seasoning was about 33%.
(3) Production of highly nutritious jelly-like food kit Put the highly nutritious jelly-like food in a container made in (1) and the liquid seasoning with a pouch made in (2) into an 80mm x 80mm x 30mm cosmetic box. A nutritional jelly food kit was made.
(4) Method for providing meals for persons with difficulty in chewing / swallowing From the highly nutritious jelly-like food kit produced in (3), the container-filled nutritious jelly-like food (content 60 g, product temperature 20 ° C.) is opened and taken out. Served on a plate. Next, shake the pouched liquid seasoning (content 15 g, product temperature 20 ° C.) and open it over the highly nutritious jelly-like food placed on the plate and serve it for those who have difficulty chewing or swallowing did.

[Example 2]
In Example 1 (2), a separated liquid seasoning containing a pouch was obtained by the same composition and manufacturing method except that the filling amounts of the aqueous phase part and the oil phase part were 13 g for the aqueous phase part and 2 g for the oil phase part, respectively. The oil and fat content of this separated liquid seasoning was about 13%.
And the meal was provided to the person with difficulty in chewing / swallowing by the same method as Example 1 except having used this isolation | separation liquid seasoning of about 13% of fats and oils as a liquid seasoning.

[Example 3]
In Example 1 (2), a separated liquid seasoning containing a pouch was obtained by the same composition and manufacturing method, except that the water phase part and the oil phase part were filled in an aqueous phase part of 14 g and an oil phase part of 1 g, respectively. The oil and fat content of this separated liquid seasoning was about 7%.
And the meal was provided to the person with difficulty in chewing / swallowing by the same method as Example 1 except having used this isolation | separation liquid seasoning of about 7% of fats and oils as a liquid seasoning.

[Example 4]
In Example 1 (2), an emulsified liquid seasoning was produced instead of the separated liquid seasoning.
That is, 70 parts of salad oil, 15 parts of egg yolk, 12.5 parts of brewed vinegar, 2 parts of salt, and 0.5 parts of spices are emulsified with a homomixer, filled in a film package made of synthetic resin 15g each, and then put in a pouch. An emulsified liquid seasoning was obtained. The oil and fat content of this emulsified liquid seasoning was 70%.
And the meal was provided to the person with difficulty in chewing / swallowing by the same method as Example 1 except having used this emulsified liquid seasoning 70% of fats and oils as a liquid seasoning.

[Comparative Example 1]
The highly nutritious jelly-like food in a container (inner volume 60 g, product temperature 20 ° C.) produced in (1) of Example 1 was opened and taken out and placed on a plate. This was provided as a meal to those with difficulty in chewing or swallowing.

[Test example]
The meals for persons with difficulty in chewing / swallowing provided by the methods of Examples 1 to 4 and Comparative Example 1 were eaten, and the ease of chewing was evaluated. The results are shown in Table 1.

Explanation of symbols for evaluation Evaluation of adhesion in the oral cavity when swallowed ◎: Not sticky ○: Almost non-sticky △: Slightly sticky ×: Sticky evaluation of oral roughness when swallowed ◎: Non-sticky ○: Almost △: Roughness ×: Roughness Overall evaluation of ease of swallowing ◎: Both evaluation of adhesion in the oral cavity and evaluation of roughness are ◎, or evaluation of adhesion in the oral cavity and roughness One of the evaluations is ◎ and the other is ◯ ○: Both the evaluation of adhesion in the oral cavity and the evaluation of roughness are ◯ △: The overall evaluation is other than ◎, ○, ×.
X: One of the evaluation of the adhesiveness in the oral cavity and the evaluation of the roughness is x.

From Table 1, the method for providing meals for persons with difficulty in chewing / swallowing in Examples 1 to 4, that is, a liquid seasoning containing 5% or more of fats and oils in contact with a highly nutritious jelly-like food is brought into contact with a person having difficulty in chewing / swallowing It can be understood that the method of providing a high-nutrition jelly-like food is a meal that is easy to swallow as compared with the method of Comparative Example 1 that provides the high-nutrition jelly-like food as it is as a meal for persons with difficulty in chewing / swallowing.
In particular, the method for providing meals for persons with difficulty in chewing / swallowing in Examples 1 to 3 using a separated liquid seasoning as the liquid seasoning is the meal for persons with difficulty in chewing / swallowing in Example 4 using an emulsified liquid seasoning. Compared to the provision method, the meal was more easy to swallow and was preferred.
The method for providing a meal for persons with difficulty in chewing / swallowing in Example 2 in which the oil / fat content in the separated liquid seasoning is 10% or more is the same as that in Example 3 in which the oil / fat content in the separated liquid seasoning is 5% or more. Compared to the method for providing meals for persons with difficulty in chewing / swallowing, the adherence in the oral cavity when swallowed is improved, and the amount of oil / fat content is 20% or more. The providing method was preferable because both the adhesiveness and roughness in the oral cavity when swallowed were improved.

Claims (4)

A method for providing a meal for people with difficulty in chewing / swallowing using a highly nutritious jelly-like food having a calorie of 100 kcal or more per 100 g of product and a protein of 5 g or more, comprising 5% or more of fats and oils in the high-nutrition jelly-like food A method for providing a meal for persons with difficulty in chewing or swallowing, characterized by bringing the liquid seasoning into contact. The method for providing a meal for persons with difficulty in chewing / swallowing according to claim 1, wherein the liquid seasoning is a separated liquid seasoning. The method for providing a meal for persons with difficulty in chewing / swallowing according to claim 1 or 2, wherein the liquid seasoning contains 10% or more of an oil or fat. A package formed by filling and sealing a high-nutrition jelly-like food having a calorie of 100 kcal or more per 100 g of product and a protein of 5 g or more, and a package formed by filling and sealing a liquid seasoning containing 5% or more of fats and oils A nutritious jelly-like food kit comprising at least a set.