JP2006304693A - Breads for people with disturbances of chewing and swallowing functions - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide bread which can well be bit, is low adhesive, and can be chewed and safely swallowed even by people with disturbances of chewing and swallowing functions by aged people, patients with tooth disease whose chewing and swallowing movements are difficult, while better flavor and better texture than those of conventional general breads are enjoyed. <P>SOLUTION: This bread is characterized by baking bread dough comprising 100 pts.mass of grain flour, 10 to 30 pts.mass of a sugar, and 25 to 50 pts.mass of fats and oils to give a water content of 25 to 34 mass%, for the people with disturbances of chewing and swallowing functions. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention is a person with reduced eating / swallowing function, especially an elderly person, a patient with a disease related to teeth, etc. The present invention relates to breads that can be chewed while enjoying a flavor and texture more than conventional bread and can be swallowed safely.

In recent years, with the increase in the number of elderly people, the number of people with reduced eating / swallowing functions, particularly those with reduced mastication / swallowing functions, who have a disorder in a series of actions of chewing and swallowing food, has increased.
However, by taking as much oral as possible, it is possible to improve the quality of life (QOL), so it is possible to eat orally and enjoy eating, and improve the feeding function The development of foods for those with reduced mastication / swallowing ability that can be performed has been actively conducted.

By the way, as food for persons with reduced mastication / swallowing function, foods with a high water content compared to normal cases, for example, rice, so-called porridge cooked with a high water content, In addition, a method of adding a gelling agent or the like to a liquid food with extremely high fluidity such as water and imparting a viscosity suitable for mastication and swallowing is also common (see, for example, Patent Documents 1 to 3). .
However, since these methods are originally based on foods with a high water content or liquid foods with fluidity, it is difficult to apply them to all kinds of foods, and the variety of foods is small.

  In addition, since the recent older generations have been from the early years to the westernization of food after the war, they have changed from eating meals centered on cooked rice to eating habits centered on bread. There is also a growing demand. However, bread has a lower moisture content than cooked rice and is characterized by a slightly crispy texture, so even if it shows soft physical properties, the amount of muscle activity required for chewing is higher than that of cooked rice. It is a food that is difficult to eat for the elderly with reduced chewing ability. In addition, bread has increased adhesion due to chewing, so there is a high risk of suffocation for those with reduced swallowing ability, and the development of breads that can be eaten safely by older people with reduced chewing / swallowing functions has been It has never been done.

JP 2000-083617 A JP 2000-191553 A JP 2004-350680 A

  Therefore, the object of the present invention is a so-called reduced mastication / swallowing function in which mastication and swallowing have become inconvenient, such as elderly people and patients with illness related to teeth, with good crispness and low adhesion. Even so, an object is to provide breads that can be chewed and enjoyed swallowing safely while enjoying a flavor and texture superior to those of conventional general bread.

  The inventors of the present invention have made various studies to achieve the above object, and as a result, breads baked using a bread dough added with a specific amount of sugars and fats and having a moisture content of a specific amount are crisp. In addition, it was found that it is difficult to increase the adherence during mastication, so that even those with reduced mastication / swallowing functions can safely eat.

  This invention was made | formed based on the said knowledge, The water | moisture content is 25-35 mass% about 10-30 mass parts of saccharides and 25-50 mass parts of fats and oils with respect to 100 mass parts of flour. The bread is characterized in that it is baked so that it is used for persons with reduced chewing / swallowing function.

  The breads obtained by the present invention are those who are elderly, patients with dental diseases, etc., who are unable to chew or swallow, who are unable to eat due to so-called dental treatment, etc. Even a person with reduced mastication / swallowing function such as the above can chew while enjoying the flavor and texture more than conventional bread and can swallow safely.

First, the bread dough used for the breads of the present invention for those with reduced chewing / swallowing function will be described.
The bread dough used by this invention contains 10-30 mass parts of saccharides and 25-50 mass parts of fats and oils with respect to 100 mass parts of flour.

  The above flours are not particularly limited, but flour (weak flour, medium flour, semi-strong flour, strong flour), wheat germ, whole grain flour, wheat bran, durum flour, barley flour, rice flour, rye flour, rye whole grain flour , Soybean powder, pearl barley powder, etc., and one or more selected from these can be used. In this invention, it is preferable to use 1 type, or 2 or more types chosen from wheat flour, whole grain flour, durum flour, rye flour, and rye whole grain flour among these. Moreover, you may use the mix for breads marketed as said flour.

The saccharide is not particularly limited. For example, glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reduced Examples thereof include sugar polydextrose, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, whey oligosaccharide, raffinose, lactulose, palatinose oligosaccharide and the like. In the bread dough used by this invention, 1 type (s) or 2 or more types chosen from these can be used.
In addition, the said saccharides can also be used with the form of the foodstuffs containing saccharides, such as sweetened condensed milk, jam, fruit juice, fruit sauce, chocolate paste, and can be kneaded uniformly in bread dough.

  The bread dough used by this invention WHEREIN: Content of the said saccharides is 10-30 mass parts with respect to 100 mass parts of the said flours, Preferably it is 10-20 mass parts. If the amount is less than 10 parts by mass, the breads obtained are not suitable for those with reduced chewing / swallowing function because the crumbs are hard and crisp. On the other hand, when the amount exceeds 30 parts by mass, the resulting breads are sticky and the adhesion is increased by mastication, so that they are not suitable for those with reduced mastication / swallowing function and may be burned off during baking. . In addition, when using the foodstuff containing the said saccharides, content of saccharides is calculated by the pure saccharide content.

The fats and oils are not particularly limited. For example, palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cocoa butter, Various vegetable oils and animal fats such as monkey fat, beef tallow, pork fat, milk fat, fish oil, whale oil, etc., and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification, MCT (medium chain fatty acid triglyceride) etc. are mentioned. In the bread dough used by this invention, 1 type (s) or 2 or more types selected from these fats and oils can be used.
The fats and oils are usually used in the form of foods containing fats and oils, and typical examples thereof include fats and oils compositions such as margarine, shortening, butter, powdered fats and oils, and liquid oils. Foods containing fats and oils that can be uniformly kneaded into bread dough, such as pure fresh cream, cream for whipping (compound cream), cream for vegetable whipping, cream cheese, chocolate paste, etc. can also be used.

The bread dough used by this invention WHEREIN: Content of the said fats and oils is 25-50 mass parts with respect to 100 mass parts of said flours, Preferably it is 27-37 mass parts. If the amount is less than 25 parts by mass, the resulting breads have a crisp texture, which is not suitable for those with reduced chewing / swallowing function. On the other hand, when the amount exceeds 50 parts by mass, the resulting breads are sticky and the adhesion is increased by chewing, so that they are not suitable for those with reduced chewing / swallowing function and may be burned off during baking. .
In addition, when using with the form of the foodstuff containing the said fats and oils, content of fats and oils is calculated with the pure fats and oils content.

The bread dough contains less than 5 to 5 parts by mass, particularly 0.7 to 2 parts by mass of phospholipid with respect to 100 parts by mass of flour, and is less sticky and adheres during mastication. It is preferable in that a bread having good crispness is obtained without an increase in sex. In addition, breads using bread doughs that contain many sugars and fats and oils, such as the bread doughs used in the breads of the present invention, are usually sticky and tend to have increased adhesion by chewing.
This effect due to the use of phospholipids is not recognized even when synthetic emulsifiers such as monoglycerides, sugar esters, and polyglycerin fatty acid esters are used instead of phospholipids.
In addition, the effect of improving crispness by using phospholipid is different from monoglyceride, sugar ester, polyglycerin fatty acid ester, etc., and phospholipid has a function of lowering the gelatinization start temperature of starch and is combined with starch. This is probably due to the extremely low body-forming ability.

  The phospholipid that can be used in the bread dough is not particularly limited and may be any phospholipid that can be used in foods. For example, phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, Diacylglycerophospholipids such as phosphatidylinositol, phosphatidylglycerol, and phosphatidic acid can be used. Furthermore, these phospholipids are enzymatically treated with phospholipase or the like to improve emulsifying power, and these phospholipids And / or a food material or food additive containing lysophospholipid can also be used. In the present invention, one or two or more selected from these can be used as the phospholipid.

  In the bread dough used in the present invention, it is preferable to use a food material or food additive containing a phospholipid as the phospholipid rather than the phospholipid itself. Examples of food materials containing phospholipids include milk such as egg yolk, egg yolk oil, soybeans, cow's milk, goat milk, sheep milk, human milk, and food additives containing phospholipids include egg yolk lecithin, Soy lecithin and the like are mentioned, but since the content of phospholipid is large, it is preferable to use one or more selected from egg yolk, egg yolk oil, egg yolk lecithin and soybean lecithin, more preferably the flavor is Use egg yolk because it is good. In addition, since egg white generally has an effect of hardening punk crumbs, it is preferable not to use whole eggs containing egg white components.

  Moreover, it is preferable that the said bread dough does not contain a synthetic emulsifier. This is because, as described above, even if a synthetic emulsifier is used instead of a phospholipid, an effect such as improvement of crispness is not obtained, but rather, the crispness is worsened and it tends to result in a feeling of stickiness. It is.

Examples of the synthetic emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose Examples include fatty acid esters, sucrose acetate isobutyrate, polyglycerol fatty acid esters, polyglycerol condensed ricinoleate, propylene glycol fatty acid esters, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride and the like.
The bread dough may contain an emulsifier other than phospholipid and not a synthetic emulsifier, if necessary. Examples of such emulsifiers include saponins, plant sterols, and milk fat globule membranes.

Further, when the bread dough contains an enzyme, softness is further improved, and breads with better crisps can be obtained.
As the enzyme, those usable for general bread dough can be used without particular limitation. Specific examples thereof include cell wall degrading enzymes such as cellulase, hemicellulase and pectinase, glucose oxidase and hexose oxidase. Oxidase such as peroxidase, starch-degrading enzyme such as α-amylase, β-amylase, glucoamylase, and isoamylase, protease, lipase, lipoxygenase, transglutaminase, etc., and commercially available enzyme preparations can also be used. it can.
In the present invention, among the above enzymes, it is preferable to use a cell wall degrading enzyme and / or starch degrading enzyme in combination with a protease in terms of obtaining breads with better crispness.

  The amount of the enzyme used is preferably 0.001 to 0.2 parts by mass with respect to 100 parts by mass of the flour.

In addition to the above-described components, the bread dough can be used without any particular limitation on components that can be used for ordinary bread dough (hereinafter referred to as other components). Examples of the other components include water, yeast, sweeteners, starch, thickening stabilizers and gelling agents, coloring agents, antioxidants, dextrin, casein, whey, cream, nonfat dry milk, fermented milk, milk, Milk and dairy products such as whole milk powder, yogurt, condensed milk, whole fat condensed milk, defatted condensed milk, concentrated milk, cheese such as natural cheese, process cheese, gouda cheese, cheddar cheese, alcohols, swelling agents, inorganic salts, salt, Baking powder, yeast food, dough improving agent, cacao and cacao products such as chocolate chips, coffee and coffee products, herbs, beans, vegetable proteins such as wheat protein and soy protein, preservatives, bitters, acidulants, pH adjusters, Shelf life improver, fruit, fruit juice, seasoning, spices, fragrance, food materials such as vegetables, meat and seafood, plants and animals such as consomme and bouillon Vinegar, food additives, and the like.
These other raw materials can be used arbitrarily as long as the object of the present invention is not impaired, but preferably in a range of 100 parts by mass or less in total with respect to 100 parts by mass of flour in bread dough. use.

  The thickening stabilizer and gelling agent which are other components are not particularly limited, but preferably gelatinized starch, modified starch, gelatin, decomposed gelatin, alginic acid, alginic acid ester, ammonium alginate, potassium alginate, One or more selected from calcium alginate, sodium alginate, LM pectin, seaweed extract, seaweed extract, agar, glucomannan, locust bean gum, guar gum and xanthan gum, more preferably alginic acid, alginic acid One or more selected from ammonium, potassium alginate, calcium alginate, sodium alginate, LM pectin, seaweed extract, seaweed extract, agar and glucomannan are used. The content of the thickening stabilizer and the gelling agent is preferably 0 to 2 parts by mass, particularly 0.1 to 1 part by mass with respect to 100 parts by mass of the flour.

  The breads of the present invention can be produced by following the usual method for producing breads, including straight method, medium seed method, hot water seed method, long-time medium seed method, 100% medium seed. It can be appropriately selected from various production methods such as a method, a water species method, a rapid growth method, and a no-time method.

  The breads of the present invention are obtained by baking the bread dough as described above after removing a proof as necessary so that the water content is 25 to 35 mass%, preferably 27 to 33 mass%. When the water content is less than 25% by mass, the texture of not only the crust but also the crumb portion is hard, and it is not suitable for those with reduced chewing / swallowing function. On the other hand, when the water content exceeds 35% by mass, it becomes sticky and breads whose adhesion is enhanced by mastication are not suitable for those with reduced mastication / swallowing function.

  In addition, in the breads of the present invention, when the dough is put into a mold and baked, it can be prevented from falling out of the kiln or burnt without changing the composition, and it is easy to retain moisture during baking, so it is softer. It is preferable in that breads can be obtained, and furthermore, if these are baked with a lid using a mold, these effects are further enhanced. The breads are called “Pullman bread”.

Since the breads of the present invention thus obtained have good crispness and low adhesion, they are suitable as foods for persons with reduced mastication / swallowing function, i.e., universal design foods. Even those who have reduced chewing / swallowing function, such as those who have difficulty eating, etc. can chew while enjoying the original flavor and texture of bread and can swallow safely.
The breads of the present invention thus obtained can of course be stored at room temperature, refrigerated or frozen.

  EXAMPLES Next, although an Example and a comparative example demonstrate this invention further in detail, this invention does not receive a restriction | limiting at all by these.

[Example 1] Manufacture of Pullman bread for persons with reduced chewing / swallowing function 70 parts by weight of powerful powder (Million: made by Nisshin Seifun), 2 parts by weight of raw yeast, 0.1 part by weight of yeast food, egg yolk (phospholipid 10% by weight) 10 parts by mass and 33 parts by mass of water were put into a mixer bowl and mixed using a hook for 2 minutes at low speed and 2 minutes at medium speed to obtain a medium-sized dough. The kneading temperature was 24 ° C. This medium seed dough was put in a dough box and subjected to seed fermentation for 4 hours in a thermostatic chamber at a temperature of 28 ° C. and a relative humidity of 85%. The end point temperature was 29 ° C. The dough that has been subjected to the medium-type fermentation is again put into the mixer bowl, and further 30 parts by weight of semi-strong powder (number one: made by Nissin Flour Milling), 1.2 parts by weight of salt, 8 parts by weight of white sucrose, and 3 parts by weight of skim milk powder. Parts, 0.5 parts by weight of skim-concentrated milk (containing 4% by weight of phospholipids and 9% by weight of saccharides), 5 parts by weight of saccharified starch syrup (containing 70% by weight of sugar and 30% by weight of water), 0.5 parts by weight of fresh yeast Then, 12 parts by mass of water and 0.03 part by mass of an enzyme preparation consisting of hemicellulase and protease were added and mixed at a low speed for 3 minutes, at a medium speed for 3 minutes, and at a high speed for 1 minute. Here, 30 parts by weight of kneaded fats and oils (margarine: oil content 80% by weight) are added, using a hook, mixing for 3 minutes at low speed, 3 minutes at medium speed, and 1 minute at high speed, and 100 parts by weight of flour On the other hand, bread dough containing 11.5 parts by mass of sugar, 26.1 parts by mass of fats and oils, 1 part by mass of phospholipid and 0.03 parts by mass of enzyme, and containing no synthetic emulsifier was obtained. The resulting dough had a kneading temperature of 28 ° C. Here, after 30 minutes of floor time was taken, 230 g was divided and rounded. The cloth at the time of division / rounding was not sticky and the workability was good. Next, after taking the bench time for 20 minutes, mold the mold, put 6 pieces into a U-shaped Pullman mold, and take a proof at 38 ° C and relative humidity of 85% for 54 minutes. It was put into a fixed kiln set at a lower heat of 180 ° C. and baked for 45 minutes to obtain a pullman bread. The obtained pullman bread had a water content of 31% by mass and a specific volume of 4.8.

[Comparative Example 1] Production of ordinary pullman bread 70 parts by weight of strong powder (Million: made by Nisshin Flour Milling), 2 parts by weight of raw yeast, 0.1 parts by weight of yeast food, 0.3 parts by weight of glycerin fatty acid ester and 40 parts by weight of water The portion was put into a mixer bowl and mixed using a hook and mixed at low speed for 2 minutes and at medium speed for 2 minutes to obtain a medium seed dough. The kneading temperature was 24 ° C. This medium seed dough was put in a dough box and subjected to seed fermentation for 4 hours in a thermostatic chamber at a temperature of 28 ° C. and a relative humidity of 85%. The end point temperature was 29 ° C. The dough that has been subjected to the medium-type fermentation is again put into the mixer bowl, and further 30 parts by weight of strong powder (Million: manufactured by Nisshin Seifun), 1.8 parts by weight of sodium chloride, 2 parts by weight of skim milk powder, 5 parts by weight of white sucrose, and 27 parts by mass of water was added and mixed for 3 minutes at low speed and for 3 minutes at medium speed. Here, 5 parts by mass of kneaded fats and oils (margarine: oil content 80% by mass) is added, using a hook, mixing for 3 minutes at low speed, 3 minutes at medium speed, and 1 minute at high speed, and 100 parts by mass of flour On the other hand, a general bread dough containing 5 parts by mass of saccharides, 4 parts by mass of fats and oils and 0.3 parts by mass of a synthetic emulsifier was obtained. The kneading temperature of the resulting bread dough was 28 ° C. Here, after 30 minutes of floor time was taken, 230 g was divided and rounded. The cloth at the time of division / rounding was not sticky and the workability was good. Next, after taking a bench time of 20 minutes, molding was performed, and 6 pieces were made into a U shape and put into a 3 斤 -type Pullman mold. After proofing at 38 ° C and relative humidity of 85% for 58 minutes, the temperature was set to 200 ° C. It was put into a fixed kiln and baked for 40 minutes to obtain a pullman bread. The obtained pullman bread had a water content of 44% by mass and a specific volume of 4.9.

For each of the pullman breads obtained in Example 1 and Comparative Example 1, a softness evaluation test and a tasting test by a person with reduced mastication / swallowing function were performed as follows.
<Softness evaluation test>
The pullman breads obtained in Example 1 and Comparative Example 1 were each packed in a bag and allowed to stand at 25 ° C. overnight, and then sliced to a thickness of 20 mm to obtain a sample. Using a FUDOH rheometer (manufactured by Rheotech Co., Ltd.), measure the stress of the sample at a table speed of 6 cm / min using a plunger with a diameter of 3 cm, and the stress value when the plunger is indented to 50% thickness of the sample (Gf / cm ² ) was calculated, and the softness was evaluated based on the following evaluation criteria. The results are shown in Table 1.
(Evaluation criteria)
◎: 400gf / cm ² less than 〇: 400gf / cm ² or more 600gf / cm of less than ² △: 600gf / cm ² or more 800gf / cm ² less than ×: 800gf / cm ² or more

<Tasting test by persons with reduced chewing / swallowing function>
The pullman bread (sample A) obtained in Example 1 and the pullman bread (sample B) obtained in Comparative Example 1 were each sliced into 20 mm thicknesses (corresponding to 6 slices of bread), and the crust at the lower end of the crust. A triangle including a corner portion was cut out as a sample for one person. The size of the sample corresponds to 1/8 sliced pullman bread.
48 users (11 males, 37 females; age 61-93 years old, average 80.1 ± 8.6) of which consent was obtained among the users of 3 facilities for the elderly and long-term care welfare facilities The above samples were distributed together with a questionnaire form to subjects aged), and the taste, ease of eating, and taste were evaluated according to the three-step method evaluation based on the following evaluation criteria, and the impressions of each sample were also described.
From the results of the above three-step method evaluation for each subject, the average score of flavor, ease of eating and taste was calculated. The results are shown in Table 2.

(Evaluation criteria for three-step method evaluation)
As for the flavor, “Delicious” was 2 points, “Normal” was 1 point, and “Not delicious” was 0 point. In addition, regarding the ease of eating, 2 points for “easy to eat”, 1 point for “normal”, and 0 point for “hard to eat”. Furthermore, regarding the preference, 2 points were given to “like”, 1 point was given to “normal”, and 0 point was given to “dislike”.

As can be seen from the results in Tables 1 and 2, the breads of the present invention (Sample A) have excellent softness equivalent to that of the conventional breads (Sample B), while having a flavor and ease of eating in the tasting test. High evaluation was obtained in comparison with sample B in all items of thickness and preference.
In addition, according to the impression obtained at the same time as the evaluation in the tasting test, in the sample A having a small content of sugars / oils and fats, the sample B has a low content of sugars / oils and fats, whereas in the sample A having a high content of sugars / fats Was felt sweet. In addition, with regard to the ease of eating, in Sample B, the impression that “crust is hard” was mentioned, but in Sample A, such an impression was not seen, and the impression that the stickiness was low, etc., was related to crispness. The evaluation to do was high. As for taste, sample A showed many impressions that sweetness and crispness were good, but sample B did not show such impressions.
From the above, the breads of the present invention are significantly preferred because they are easy to eat and have a good flavor for those with reduced chewing / swallowing function, and can be a favorite product over conventional breads. Indicated.

Claims (5)

  Baking dough containing 10 to 30 parts by weight of sugar and 25 to 50 parts by weight of fats and oils with respect to 100 parts by weight of flour is baked to a moisture content of 25 to 35% by weight, resulting in reduced chewing / swallowing function Bread characterized by being for the elderly.   The bread according to claim 1, wherein the bread dough contains 0.5 to 5 parts by mass of phospholipid with respect to 100 parts by mass of flour.   The bread according to claim 1 or 2, wherein the bread dough does not contain a synthetic emulsifier.   The bread according to any one of claims 1 to 3, wherein the bread dough contains an enzyme. The bread according to any one of claims 1 to 4, which is baked in a mold.