JP2006174830A - Acid seasoning for person with poor chewing/swallowing function - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide acid seasoning for a person with poor chewing/swallowing function, which prevents the person from being easily choked and to enjoy eating and having high appetite stimulating effect. <P>SOLUTION: The acid seasoning for the person with poor chewing/swallowing function contains ≤5% of oil and fat based on a product, and a fish and shellfish essence and/or mushroom essence, and has a viscosity of 1-30 Pa s. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to an acidic seasoning for persons with reduced chewing / swallowing function.

  Elderly people whose chewing (chewing food) and swallowing (swallowing food) functions have declined, or who have recovered from some disease and need rehabilitation from tube feeding to oral feeding (hereinafter, chewing)・ It is very difficult for a person with a swallowing function to eat normally. Therefore, persons with reduced mastication / swallowing function have a risk of suffering from swallowing, aspiration or suffocation during meals.

  Therefore, it is said that it is better to provide a jelly-like meal that is soft and easy to swallow by improving the meals of persons with reduced chewing / swallowing function. This is because jelly-like foods have moderate fluidity and viscosity, and can be swallowed without difficulty even by persons with reduced chewing / swallowing functions. When providing foods for those with reduced mastication / swallowing function at home, elderly welfare facilities, hospitals, etc., jelly-like products made by adding gelling materials such as agar to commercially available liquid foods In many cases, food is provided or processed food such as jelly-like food that is commercially available. This is because commercially available liquid foods and jelly-like processed foods can be used easily and are also devised in terms of nutrition.

  However, no matter how much it is devised, there are limited types of commercially available liquid foods and jelly-like processed foods, and because the taste is monotonous, people with reduced mastication / swallowing function can not enjoy meals There was a problem. In that case, there was a problem that the amount of meals was reduced, and the protein and energy were in a poor nutritional state.

  On the other hand, there is a method of dressing salad or the like as a method of seasoning meals according to taste or mood. Even if it is the same food as a dressing, you can enjoy various tastes easily.

  Therefore, the present inventors have focused on using a refreshing dressing with a low content of fats and oils preferred by the elderly for meals of persons with reduced mastication / swallowing function. Even when eating the same food, changing the dressing can change the taste, and you can choose the taste according to your mood. The flavor of acetic acid contained in the dressing can be expected to increase appetite. It was speculated that the use of dressing in this way can be expected to prevent the malnutrition of protein and energy, since those with reduced mastication / swallowing function can enjoy their meals and increase their appetite.

  However, conventionally, dressing has been said to be contraindicated for persons with reduced chewing / swallowing function because acidity of vinegar and the like tends to induce sourness. Above all, it was speculated that the dressing with low oil content does not have an element to soften the acidity, so that it is easy to feel the acidity strongly.

  As a sour masking method, for example, a method in which a high-intensity sweetener is used in an amount below a sweetness threshold value is proposed (Patent Document 1: Japanese Patent Laid-Open No. 10-215793). Therefore, the present inventors applied this masking method with a sweetener to a dressing with a low fat content and evaluated the masking effect of the acidity, but the effect of preventing the deterioration of the chewing / swallowing function was reduced. It was hard to say that it was obtained.

JP-A-10-215793

  Therefore, an object of the present invention is to provide an acidic seasoning for a person with reduced mastication / swallowing function, which can enjoy a meal that is difficult to eat and has a high appetite enhancement effect.

  In order to achieve this object, the present inventors, as a result of diligent research, have a fat content that is preferred by elderly people with many masticatory swallowing function decliners, specifically an acidic seasoning with a fat content of 5% or less. By containing a specific ingredient and limiting the viscosity of the seasoning to a specific range, it is surprisingly easy to enjoy a meal, and it is highly acidic for people with reduced mastication and swallowing function that have a high appetite-enhancing effect. The inventors found that a seasoning can be obtained and finally completed the present invention.

  That is, the present invention provides (1) reduced chewing / swallowing function, wherein the fat content is 5% or less of the product, contains a seafood extract and / or a mushroom extract, and has a viscosity of 1-30 Pa · s. Acidic seasonings for persons with reduced chewing / swallowing function according to (1) containing (2) xanthan gum, (3) For persons with reduced mastication / swallowing function according to (1), containing psyllium seed gum Acidic seasonings, (4) The total content of the seafood extract and / or mushroom extract is 0.01 to 5% of the product, and the reduced chewing / swallowing function according to (1) to (3) Acid seasoning for consumers.

  According to the present invention, it is possible to provide an acidic seasoning for a person with reduced mastication / swallowing function that can enjoy a meal that is difficult to eat and has a high appetite-enhancing effect.

Hereinafter, the present invention will be described in detail.
In the present invention, “%” means “mass%” and “part” means “part by mass”.

  The acidic seasoning for persons with reduced chewing / swallowing function of the present invention is an acidic liquid seasoning having a pH of 4.6 or less containing an acid material such as vinegar, citrus fruit juice, or an organic acid such as acetic acid, citric acid, malic acid, etc. And in this invention, fats and oils content is 5% or less with respect to a product. The reason for limiting the pH to 4.6 or less and the fat content to 5% or less (including those with 0% fat content) is that elderly people with reduced mastication / swallowing function are generally older and prefer a refreshing taste. Therefore, the effect of promoting appetite can be enhanced by the combined use with sourness. In addition, various flavoring ingredients such as Ajiso and Yuzu can be blended to produce various seasonings of acidic seasonings for those with reduced mastication / swallowing function, depending on the taste and mood of those with reduced mastication / swallowing function. Can improve appetite.

  The acidic seasoning for reduced chewing / swallowing function of the present invention contains one or more selected from a seafood extract and / or a mushroom extract. Thereby, in addition to adjusting the viscosity as described later, it is possible to mask acidity when a person with reduced mastication / swallowing function eats, and to prevent it from being peeled off.

The extract used for the seasoning or flavoring material of the present invention is generally called an extract, and in the present invention, a seafood extract and / or a mushroom extract is used. Extracts are generally produced by immersing seafood, mushrooms, and other raw materials such as seafood extract and mushroom extract in a solvent such as water or alcohol, and concentrating the liquid in which the components are dissolved. Yes. Examples of the fish and shellfish extract of the present invention include, for example, fish extracts such as skipjack extract, mackerel extract, tuna extract, sardine extract, guchi extract, sea cucumber extract, Japanese flounder extract, and shellfish extracts such as scallop extract, clam extract, swordfish extract and oyster extract. Examples include fish, shellfish boiled juice, steamed liquid, cooker juice, fish solubilized concentrate, and the like obtained as by-products during food production.

  Examples of mushroom extracts include shiitake mushroom extract, enokitake mushroom extract, agaricus extract, eringi extract, tsukutake mushroom extract, maitake mushroom extract, sea cucumber extract, etc. Examples thereof include concentrates such as liquid and cooker juice.

  The total content of the seafood extract and / or mushroom extract is preferably 0.01% to 5%, more preferably 0.1 to 3% with respect to the product. When the total content of the seafood extract and / or mushroom extract is less than the above range, it is difficult to obtain a sour masking effect. On the other hand, if the total content of the seafood extract and / or mushroom extract is more than the above range, the masking effect does not increase in proportion to the content of the extract, and is preferable in terms of flavor. Because there is no.

  In the present invention, the viscosity of the acid seasoning for persons with reduced mastication / swallowing function is 1 Pa · s to 30 Pa · s, preferably 1 Pa · s to 10 Pa · s, more preferably 3 Pa · s to 8 Pa · s. is there. Thus, by making it a specific viscosity, it is possible to mask sourness when a person with reduced mastication / swallowing function eats, in addition to containing the aforementioned seafood extract and / or mushroom extract. Can be prevented. On the other hand, when the viscosity is lower than the above range, the sour masking effect cannot be obtained. On the other hand, when the viscosity is higher than the above range, the seasoning of the present invention becomes hard, and it is rather difficult to eat.

Here, the viscosity of the acidic seasoning is a BH viscometer made by Tokyo Keiki Co., Ltd. in a 500 ml capacity beaker, and the viscosity of the acidic seasoning is 20 ° C. and a rotation speed of 20 rpm. Is less than 0.375 Pa · s: When rotor No. 1 is 0.375 Pa · s or more and less than 1.5 Pa · s: When rotor No. 2 is 1.5 Pa · s or more and less than 3.75 Pa · s: Rotor No. 3, 3.75 Pa · s or more and less than 7.5 Pa · s: Rotor No. 4, 7.5 Pa · s or more and less than 15 Pa · s: Rotor No. 5, 15 Pa · s or more and 37.5 Pa When less than s: Rotor No. 6, when 37.5 Pa · s or more: Rotor No. 7, a value determined by reading when the rotor has rotated 3 times after the start of measurement.
In addition, the acidic seasoning of the present invention contains ingredients, etc., or in the case of a separate type seasoning in which fats and oils are laminated on the aqueous phase, after the seasoning is shaken with the container and made uniform Measure the viscosity.

  In order to make the viscosity of the acidic seasoning within the above-mentioned range, gum quality such as xanthan gum, psyllium seed gum, locust bean gum, guar gum, tamarind seed gum and gellan gum, raw starch, modified starch, wet heat-treated starch, etc. It is advisable to add a thickener such as starch. Among these, xanthan gum and / or psyllium seed gum is particularly preferable since the sour masking effect is high and difficult to be applied. Although these thickeners depend on the type of thickener and other blended raw materials, they are preferably 0.001 to 3%, more preferably 0.01 to the acid seasoning so as to have the above-mentioned viscosity. It is good to mix 2%.

  The acidic seasoning for reduced chewing / swallowing function of the present invention includes various seasonings such as soy sauce, sugar, salt, sodium glutamate, mirin, ketchup, etc., as long as the effects of the present invention are not impaired; Various spices such as garlic, mustard and paprika; various sweeteners such as aspartame, sucralose and maltitol can be appropriately selected and blended.

  In order to produce the acidic seasoning of the present invention, the pH is 4.6 or less, the fat content is 5% or less, and one or more of seafood extract and / or mushroom extract is contained as a raw material, and the viscosity Except for setting 1 to 30 Pa · s, an ordinary method for producing an acidic seasoning may be used.

  These acid seasonings for those with reduced chewing / swallowing function can be easily used in welfare facilities for the elderly, hospitals, and homes if they are provided as packed products such as sachets (1 serving) or bottles (for example, 10 to 50 servings). This is preferable.

  Next, the acidic seasoning for persons with reduced chewing / swallowing function of the present invention will be described in more detail based on examples and test examples. In addition, this invention is not limited to these.

[Example 1]
As ingredients, 25 parts of brewed vinegar, 20 parts of soy sauce, 7 parts of rice fermentation seasoning, 1 part of bonito extract, 1 part of shiitake extract, 0.8 part of salt, 0.8 part of xanthan gum and 44.4 parts of fresh water are added to the mixer. And mixed to obtain an acidic seasoning for persons with reduced chewing / swallowing function. The pH was 4.0. 200 ml of this acid seasoning for persons with reduced chewing / swallowing function was filled into a synthetic resin bottle to obtain an acid seasoning for bottled chewing / swallowing function decreased persons. The viscosity of the acidic seasoning for persons with reduced chewing / swallowing function at a product temperature of 20 ° C. was 5 Pa · s. Next, about 15 g of this acidic seasoning for persons with reduced mastication / swallowing function was applied to about 60 g of a commercially available jelly-like food for persons with decreased swallowing function (trade name “Salmon Mousse”, manufactured by Kewpie Co., Ltd.). It was evaluated that the appetite increased when it was served to persons with reduced swallowing function, so that the acidity was sufficiently masked and it was difficult to enjoy the meal.

[Example 2]
In the same manner as in Example 1 except that the xanthan gum in Example 1 was replaced with psyllium seed gum, an acidic seasoning for persons with reduced chewing / swallowing function was obtained. The pH was 4.0.
200 ml of this acid seasoning for persons with reduced chewing / swallowing function was filled into a synthetic resin bottle to obtain an acid seasoning for bottled chewing / swallowing function decreased persons. The viscosity of the acidic seasoning for those with reduced chewing / swallowing function at a product temperature of 20 ° C. was 8 Pa · s. Next, 15 g of this acidic seasoning for chewing / swallowing function-reduced persons is put on about 60 g of a commercially available jelly-like food for the swallowing function-reducing person (trade name “Tofu Mousse” manufactured by QP Corporation), and the chewing / swallowing function lowering person. As a result, it was evaluated that the appetite increased because the acidity was sufficiently masked and it was difficult to enjoy the meal.

[Test Example 1]
In Example 1, except for using the extract described in Table 1 instead of the bonito extract and shiitake extract, nine types of acidic seasonings for those with reduced mastication / swallowing function were produced by the same composition and production method as in Example 1. . Specializes in the masking effect of acidity at a product temperature of 20 ° C. for a total of 10 types of seasonings for mastication / swallowing function decliners manufactured in Example 1 and 9 types of acid seasonings for these mastication / swallowing function decliners When evaluated by a panel, the results shown in Table 1 were obtained.

Evaluation symbol 4: Acidity is weak and the acidity is sufficiently masked to such an extent that no problem occurs even if it is used by persons with reduced chewing and swallowing functions.
3: The acidity is slightly weak and the acidity is masked to some extent.
2: The acidity is slightly strong and the acidity is not masked so much.
1: The acidity is strong and the acidity is not masked at all.

  From Table 1, it can be understood that the acidity is masked in the acid seasoning for those with reduced chewing / swallowing function, which contains a seafood extract and / or a mushroom extract.

[Test Example 2]
In Example 1, the compounding amount of xanthan gum was changed so that the viscosity described in Table 2 was obtained, and the decrease or increase was corrected with the compounding amount of fresh water. Made a seasoning for people with reduced chewing / swallowing function. About this manufactured acidic seasoning for persons with reduced chewing / swallowing function, the masking effect of the acidity was evaluated based on the evaluation criteria of Test Example 1 at a product temperature of 20 ° C., and the results shown in Table 2 were obtained. .

  From Table 2, it can be understood that the acidity is masked in the acid seasonings for those with reduced mastication / swallowing function whose viscosity is adjusted to 1 Pa · s or more.

[Test Example 3]
In Example 2, nine kinds of acidic seasonings for those with reduced mastication / swallowing function were manufactured by the same composition and manufacturing method as in Example 2 except that the extracts described in Table 3 were used instead of the skipjack extract and shiitake extract. . Specializing in masking effect of acidity at a product temperature of 20 ° C. for a total of 10 types of seasonings for mastication / swallowing function decliners made in Example 2 and 9 types of acid seasonings for those with reduced mastication / swallowing function When the panelists evaluated based on the evaluation criteria of Test Example 1, the results shown in Table 3 were obtained.

  From Table 3, it can be understood that the acidity of the acid seasoning for reduced chewing / swallowing function containing a seafood extract and / or a mushroom extract is masked.

[Test Example 4]
In Example 2, the blending amount of psyllium seed gum was changed so that the viscosity described in Table 4 was obtained, and the decrease or increase was corrected with the blending amount of fresh water. Four types of seasonings for persons with reduced mastication / swallowing function were produced. About this manufactured acidic seasoning for persons with reduced chewing / swallowing function, the masking effect of the acidity was evaluated based on the evaluation criteria of Test Example 1 at a product temperature of 20 ° C., and the results shown in Table 4 were obtained. .

  From Table 4, it can be understood that the acidity is masked in the acid seasoning for those with reduced chewing / swallowing function whose viscosity is adjusted to 1 Pa · s or more.

Claims (4)

Acid seasoning for persons with reduced mastication / swallowing function, characterized in that the fat content is 5% or less of the product, contains a seafood extract and / or a mushroom extract, and has a viscosity of 1-30 Pa · s. Fee. The acidic seasoning for chewing / swallowing function fall people of Claim 1 containing a xanthan gum. The acidic seasoning for a chewing / swallowing function fall person of Claim 1 containing a psyllium seed gum. The total seasoning content of the seafood extract and / or mushroom extract is 0.01 to 5% based on the product. Acidic seasoning for reduced chewing / swallowing function according to claim 1.