JP2012050364A - Ingestion assisting oil-and-fat composition for person having difficulty in swallowing and mastication, and food for person having difficulty in swallowing and mastication - Google Patents
Ingestion assisting oil-and-fat composition for person having difficulty in swallowing and mastication, and food for person having difficulty in swallowing and mastication Download PDFInfo
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本発明は、嚥下・咀嚼困難者向け摂食補助用油脂組成物、及びこれを使用した嚥下・咀嚼困難者用食品に関する。 The present invention relates to an oil / fat composition for feeding assistance for persons with difficulty in swallowing / chewing, and a food for persons with difficulty in swallowing / chewing using the composition.
嚥下・咀嚼困難者、例えば要介護高齢者においては、食べ物を咀嚼したり、嚥下する機能が衰えているために、食材を食べ易い形態にする様々な工夫が必要である。介護施設においては、古くから食材を細かく刻んだり、粉砕したりする調理が日常的に行われており、普通食以外に、キザミ食、極キザミ食、ミキサー食、ペースト食、液状食物等が提供されている。 People who have difficulty swallowing and chewing, for example, elderly people requiring nursing care, have various functions to make foods easy to eat because their functions of chewing or swallowing food are declining. Nursing care facilities have long been cooked finely and crushed for a long time. In addition to regular meals, meals such as chopped meals, extremely chopped meals, mixer meals, paste meals, and liquid foods are provided. Has been.
キザミ食とは、もともと咀嚼機能に不具合がある者に配慮して、すでに咀嚼を行ったような形状に食材を細かく切り刻むことにより、咀嚼を行わなくても飲み込み易く調製したものである。キザミ食は、介護施設等において、嚥下・咀嚼機能が低下した高齢者に広く提供されている。また、咀嚼機能が重度に低下した高齢者には、通常、咀嚼がほぼ不要なミキサー食、ペースト食、液状食物等が提供されている。 In consideration of those who have a problem in the masticatory function, the kizami food is prepared so as to be easily swallowed without chewing by finely chopping the food material into a shape that has already been chewed. Kisami meals are widely provided to elderly people with reduced swallowing and chewing functions in nursing homes and the like. In addition, for elderly people whose chewing function has been severely reduced, mixer meals, paste meals, liquid foods and the like that generally require no chewing are provided.
嚥下・咀嚼困難者に供される食品の問題として、キザミ食はバラバラとばらけやすく、また、ミキサー食やペースト食は流動性が高いため、これらはスプーン等を使って食べる際に、口元に運ぶまでにスプーンからこぼれやすく、口に入れる際にも横洩れしやすいことが挙げられる。こぼさずに口元に運ぶためには、一度に少量ずつしかスプーンで掬うことができないため、嚥下・咀嚼困難者にとっては、少量ずつ摂取することによる不満足感が起こりやすい。また、介護者にとっては、給食作業が煩雑で時間がかかるという問題もある。 As food problems for people who have difficulty swallowing and chewing, the meals are easy to break apart, and the mixer and paste foods are highly fluid. It is easy to spill from the spoon before carrying it, and it is easy to leak sideways when put into the mouth. In order to carry it to the mouth without spilling, only a small amount can be squeezed with a spoon at a time, so those who have difficulty in swallowing and chewing tend to feel unsatisfied with taking a small amount. In addition, for the caregiver, there is also a problem that the lunching work is complicated and takes time.
その他にも、摂取カロリーの減少が問題となる（例えば、非特許文献１参照。）。例えば、食材を粉砕してペースト食を作るためには、多量のダシ汁等の水分を配合することになるため、加水により容量が増してしまうケースが多い。このため、普通食と同じ重量を摂取したとしても、実質的には減量となってしまい、摂取カロリーが減少してしまう。キザミ食の場合にも、刻むことにより容量が増大してしまい、普通食を摂取する場合と同じ重量を皿に盛り付けることが難しい場合が多く、やはり、摂取カロリーが減少してしまうという問題がある。その上、摂食時にスプーンで掬ったキザミ食等をこぼしてしまうことにより、摂食量が減るため、摂取カロリーがさらに減少してしまうことにもなる。 In addition, a reduction in calorie intake becomes a problem (see, for example, Non-Patent Document 1). For example, in order to pulverize ingredients to make a paste meal, a large amount of water such as dashi juice is mixed, and thus the capacity often increases due to water. For this reason, even if the same weight as a normal meal is ingested, it will be reduced in weight substantially and the calorie intake will decrease. Even in the case of a kisami meal, the capacity increases by chopping, and it is often difficult to put the same weight on a plate as ingesting a normal meal, and again there is a problem that the calorie intake is reduced. . In addition, spilling savory meals or the like spooned at the time of eating will reduce the amount of food consumed, further reducing calorie intake.
本発明は、摂食時にこぼすことなく、スプーン等で容易に口まで運ぶことができる嚥下・咀嚼困難者用食品を容易に製造することができる油脂組成物、及び当該油脂組成物を用いて製造された嚥下・咀嚼困難者用食品を提供することを目的とする。 The present invention provides an oil and fat composition capable of easily producing a food for persons with difficulty in swallowing and chewing that can be easily carried to the mouth with a spoon or the like without spilling at the time of eating, and the oil and fat composition. The purpose is to provide a food for persons with difficulty in swallowing and chewing.
本発明者らは、上記課題を解決すべく鋭意研究した結果、可塑性を有する油脂組成物を、キザミ食やペースト食と混合することにより、キザミ食やペースト食を、スプーン等で掬った際にこぼれ落ちにくいようにまとめることができることを見出し、本発明を完成させた。 As a result of diligent research to solve the above-mentioned problems, the present inventors have mixed a plastic oil and fat composition with a chopped meal or a paste meal, and when squeezed a chopped meal or a paste meal with a spoon or the like. The present invention has been completed by finding out that it can be collected so that it does not easily fall out.
すなわち、本発明は、
（１） 油脂を含有し、かつ可塑性を有することを特徴とする嚥下・咀嚼困難者向け摂食補助用油脂組成物、
（２） 前記組成物の５〜２０℃の範囲におけるＳＦＣが１９％以上であることを特徴とする前記（１）に記載の嚥下・咀嚼困難者向け摂食補助用油脂組成物、
（３） さらに、乳化剤を含有することを特徴とする前記（１）又は（２）に記載の嚥下・咀嚼困難者向け摂食補助用油脂組成物、
（４） 前記（１）〜（３）のいずれか１つに記載の嚥下・咀嚼困難者向け摂食補助用油脂組成物を可撓性容器に充填してなることを特徴とする容器入り嚥下・咀嚼困難者向け摂食補助用油脂組成物、
（５） 前記（１）〜（４）のいずれか１つに記載の嚥下・咀嚼困難者向け摂食補助用油脂組成物と、摂食可能な食品の細断物又は破砕物とを含有することを特徴とする嚥下・咀嚼困難者用食品、
（６） さらに、水を含有することを特徴とする前記（５）に記載の嚥下・咀嚼困難者用食品、
（７） 前記摂食可能な食品が、畜肉加工食品、魚肉加工食品、野菜類、果実類、麺類、ご飯、お粥、パン類、及び海藻類からなる群より選択される１種又は２種以上であることを特徴とする前記（５）又は（６）に記載の嚥下・咀嚼困難者用食品、
（８） 油脂を含有し、かつ可塑性を有する嚥下・咀嚼困難者向け摂食補助用油脂組成物と、摂食可能な食品の細断物又は破砕物とを混合することを特徴とする嚥下・咀嚼困難者用食品の製造方法、
（９） 前記混合の後、さらに破砕処理を行うことを特徴とする前記（８）に記載の嚥下・咀嚼困難者用食品の製造方法、
（１０） 油脂を含有し、かつ可塑性を有する嚥下・咀嚼困難者向け摂食補助用油脂組成物と、摂食可能な食品とを混合した後、破砕処理を行うことを特徴とする嚥下・咀嚼困難者用食品の製造方法、
（１１） 前記組成物の５〜２０℃の範囲におけるＳＦＣが１９％以上であることを特徴とする前記（８）〜（１０）のいずれか１つに記載の嚥下・咀嚼困難者用食品の製造方法、
（１２） 前記嚥下・咀嚼困難者向け摂食補助用油脂組成物が、さらに、乳化剤を含有することを特徴とする前記（８）〜（１１）のいずれか１つに記載の嚥下・咀嚼困難者用食品の製造方法、
を提供するものである。
That is, the present invention
(1) An oil / fat composition for feeding aids for persons with difficulty in swallowing and chewing, characterized by containing oils and fats and having plasticity,
(2) The fat and oil composition for feeding aids for a person with difficulty in swallowing / chewing according to (1) above, wherein the composition has an SFC of 19% or more in a range of 5 to 20 ° C.
(3) The oil and fat composition for feeding aids for persons with difficulty in swallowing / chewing according to (1) or (2), further comprising an emulsifier,
(4) Swallowing in a container, characterized in that a flexible container is filled with the oil / fat composition for feeding assistance for those with difficulty in swallowing / chewing according to any one of (1) to (3).・ Food and fat composition for feeding assistance for people with difficulty in chewing,
(5) Contains the oil / fat composition for feeding aids for persons with difficulty in swallowing / chewing according to any one of (1) to (4) above, and shredded or crushed food products Food for people with difficulty swallowing and chewing,
(6) The food for persons with difficulty in swallowing / chewing according to (5), further comprising water,
(7) One or two foods selected from the group consisting of processed meat foods, processed fish foods, vegetables, fruits, noodles, rice, porridge, breads, and seaweed The food for a person with difficulty in swallowing / chewing according to (5) or (6) above,
(8) A swallowing / frozen product comprising an oil / fat composition and an oil / fat composition for feeding aids for those who have difficulty in swallowing / chewing and a chopped or crushed food product A method for producing a food for persons with difficulty in chewing,
(9) The method for producing a food for persons with difficulty in swallowing / chewing according to (8), further comprising crushing after the mixing,
(10) A swallowing / mastication characterized by mixing an oil / fat composition for feeding aids for persons with difficulty in swallowing / chewing, containing fats and oils, and a food that can be eaten, followed by crushing treatment A method for producing a food for difficult persons,
(11) SFC in the range of 5-20 degreeC of the said composition is 19% or more, The food for a swallowing and chewing difficulty person as described in any one of said (8)-(10) characterized by the above-mentioned Production method,
(12) The difficulty in swallowing and chewing according to any one of (8) to (11), wherein the oil and fat composition for feeding assistance for a person with difficulty in swallowing and chewing further contains an emulsifier. A method for producing food for consumers,
Is to provide.
本発明の嚥下・咀嚼困難者向け摂食補助用油脂組成物を用いることにより、摂食可能な食品の細断物や破砕物がバラバラとばらけず、スプーン等で掬いやすい、まとまり感のある食品を得ることができる。このため、本発明の嚥下・咀嚼困難者向け摂食補助用油脂組成物と、従来のキザミ食やペースト食等とを混合することにより、こぼすことなく容易に口まで運ぶことが可能な嚥下・咀嚼困難者用食品を製造することができる。さらに、本発明の嚥下・咀嚼困難者向け摂食補助用油脂組成物を用いることにより、加水したペースト食であっても、摂取カロリーの低減を防止することができる。 By using the oil-fat composition for feeding aids for persons with difficulty in swallowing / chewing according to the present invention, the shredded and crushed foods that can be eaten are not scattered apart, and are easy to crawl with a spoon etc. Can be obtained. For this reason, by mixing the fat composition for feeding aids for those with difficulty in swallowing / chewing according to the present invention with a conventional meal or paste food, the swallowing can be easily carried to the mouth without spilling. A food product for persons having difficulty chewing can be produced. Furthermore, by using the oil-fat composition for feeding assistance for persons with difficulty in swallowing / chewing according to the present invention, it is possible to prevent a reduction in calorie intake even with a hydrolyzed paste meal.
まず、本発明の嚥下・咀嚼困難者向け摂食補助用油脂組成物について説明する。
本発明の嚥下・咀嚼困難者向け摂食補助用油脂組成物（以下、「本発明の摂食補助用油脂組成物」ということがある。）は、摂食可能な食品の細断物又は破砕物に混合して使用することにより、嚥下困難者や咀嚼困難者が、当該食品の摂取を容易にするもの（摂取を補助するもの）である。具体的には、本発明の嚥下・咀嚼困難者向け摂食補助用油脂組成物を、従来のキザミ食やペースト食等の細断物や破砕物と混合することにより、細断物等をまとめ、摂食時にスプーン等で掬いやすくすることができる。
First, the oil-fat composition for feeding assistance for persons with difficulty in swallowing / chewing according to the present invention will be described.
The oil / fat composition for feeding aids for those having difficulty in swallowing / chewing (hereinafter sometimes referred to as “the oil / fat composition for feeding aids of the present invention”) is chopped or crushed foods that can be eaten. By using it mixed with a thing, a person with difficulty in swallowing or a person with difficulty in chewing makes it easy to take in the food (to assist the intake). Specifically, by mixing the oil composition for feeding aids for persons with difficulty in swallowing / chewing according to the present invention with shredded products and crushed products such as conventional chopped foods and paste foods, Can be easily crammed with a spoon when eating.
また、本発明の摂食補助用油脂組成物は、油脂を主成分とするため、普通食に比べて固形分の摂取量が少なくなりやすい従来のキザミ食やペースト食と混合した場合に、摂取カロリーの低減を防止することができる。 In addition, since the oil and fat composition for feeding aid of the present invention is mainly composed of oil and fat, it is ingested when mixed with a conventional meal or paste food that tends to reduce the amount of solids in comparison with a normal food. Calorie reduction can be prevented.
本発明及び本願明細書において、「摂食可能な食品」とは、さらに調理を要することなく摂食することが可能な食品を意味し、加熱処理や味付け等の調理済みの食品と、果実等の生のまま摂食可能な食品とのいずれをも含む。また、「摂食可能な食品の細断物又は破砕物」とは、摂食可能な食品中の固形分を細断又はほぐしたり、破砕又はすり潰したりしたものを意味する。細断又は破砕処理後の固形分の大きさは特に限定されるものではなく、「摂食可能な食品の細断物又は破砕物」には、摂食可能な食品を包丁やカッター等で刻んだもの、摂食可能な食品を小さくほぐしたもの、摂食可能な食品をカッターミキサー等で破砕したもの、摂食可能な食品をすり潰したもの等が含まれる。 In the present invention and the specification of the present application, “food that can be eaten” means food that can be eaten without further cooking, cooked food such as heat treatment or seasoning, fruit, etc. Including any food that can be eaten raw. In addition, “a shredded or crushed product of food that can be eaten” means a product obtained by chopping or loosening, crushing or crushing a solid content in a food that can be eaten. The size of the solid content after shredding or crushing treatment is not particularly limited, and for “edible food shredded products or shredded products”, edible food is chopped with a knife or cutter, etc. This includes foods that have been eaten, foods that have been eaten small, foods that have been eaten crushed with a cutter mixer, and foods that can be eaten have been ground.
なお、食品の破砕処理の方法は、特に限定されるものではなく、固形分を小さくする際に通常用いられるいずれの処理方法であってもよい。例えば、カッターミキサー等の破砕機を用いることにより、食品を破砕することができる。 The method for crushing food is not particularly limited, and may be any processing method that is normally used when reducing the solid content. For example, food can be crushed by using a crusher such as a cutter mixer.
具体的には、本発明の摂食補助用油脂組成物は、可塑性を有することを特徴とする。なお、本発明及び本願明細書において、可塑性を有する油脂とは、少なくとも５〜２５℃において、粘土の様に、力を加えると変形する性質を有する固体状の油脂である。摂食補助用油脂組成物が少なくとも５〜２５℃において可塑性を有することにより、摂食可能な食品又は摂食可能な食品の細断物や破砕物と混合させた場合に、当該食品中の細断物や破砕物がバラバラとばらけない、まとまり感のある食品を得ることができる。 Specifically, the oil and fat composition for feeding aid of the present invention is characterized by having plasticity. In addition, in this invention and this-application specification, the fats and oils which have plasticity are solid fats and oils which have the property to deform | transform when force is applied like a clay at least at 5-25 degreeC. When the oil-fat composition for feeding aid has plasticity at least at 5 to 25 ° C., when it is mixed with edible foods or shredded or crushed foods of foods that can be eaten, A food with a sense of unity can be obtained in which cut pieces and crushed pieces do not fall apart.
本発明の摂食補助用油脂組成物に用いられる油脂としては、動物性油脂であってもよく、植物性油脂であってもよく、種々の動植物性油脂の分別油であってもよい。また、これらの油脂に水素添加（硬化）処理やエステル交換処理等の処理を施した加工油脂であってもよい。その他、２種類以上の油脂から調製された混合油脂であってもよい。具体的には、例えば、バター、マーガリン、ショートニング、ラード、及びこれらの油脂の加工油脂等が挙げられる。 The fats and oils used in the oil supplement composition for feeding of the present invention may be animal fats and oils, vegetable fats and oils, or fractionated oils of various animal and vegetable fats and oils. Moreover, the processed fats and oils which processed these oils and fats, such as a hydrogenation (hardening) process and a transesterification process, may be sufficient. In addition, the mixed fats and oils prepared from two or more kinds of fats and oils may be sufficient. Specific examples include butter, margarine, shortening, lard, and processed fats and oils of these fats and oils.
本発明の摂食補助用油脂組成物は、可塑性を有する油脂組成物であればよく、１種類の油脂からなるものであってもよく、２種類以上の油脂からなるものであってもよく、油脂以外の成分を含むものであってもよい。 The oil and fat composition for feeding aid of the present invention may be an oil and fat composition having plasticity, may be composed of one type of fat or oil, may be composed of two or more types of fat and oil, It may contain components other than fats and oils.
本発明の摂食補助用油脂組成物としては、５〜２０℃の範囲におけるＳＦＣが１９％以上であることが好ましい。この場合、摂食補助用油脂組成物の５〜２０℃の範囲におけるＳＦＣが１９％以上であればよく、５〜２０℃の範囲におけるＳＦＣが１９％以上である１種類又は２種類以上の油脂からなるものであってもよく、５〜２０℃の範囲におけるＳＦＣが１９％以上である油脂と、５〜２０℃の範囲におけるＳＦＣが１９％未満である油脂とを混合した油脂であってもよい。 As an oil-fat composition for feeding assistance of this invention, it is preferable that SFC in the range of 5-20 degreeC is 19% or more. In this case, the SFC in the range of 5 to 20 ° C. of the dietary supplement oil and fat composition may be 19% or more, and one or more types of fats and oils having an SFC of 19% or more in the range of 5 to 20 ° C. Even if it is a fat mixed with an oil having an SFC of 19% or more in the range of 5-20 ° C. and an oil having an SFC of less than 19% in the range of 5-20 ° C. Good.
なお、本発明の摂食補助用油脂組成物のＳＦＣ（ｓｏｌｉｄ ｆａｔ ｃｏｎｔｅｎｔ；固体脂含量）は、社団法人日本油化学会編、「基準油脂分析試験法」の２．２．９−２００３固体脂含量（ＮＭＲ法）に従って測定することができる。具体的には、例えば、アステック株式会社製の測定装置ＳＦＣ−２０００（ＮＭＲ法）を使用して、以下のようにして測定することができる。まず、完全に溶解させたサンプル（油脂組成物）を、測定装置ＳＦＣ−２０００の測定セルに入れ、６０℃で３０分間保持した後、０℃で３０分間保持する。さらに、２５℃で３０分間保持した後、０℃で３０分間保持し、その後、ＳＦＣを測定する温度で３０分間保持後、ＳＦＣを測定する。 In addition, SFC (solid fat content; solid fat content) of the oil-fat composition for feeding aid of the present invention is 2.2.9-2003 solid fat of “Standard oil analysis test method” edited by Japan Oil Chemists' Society. It can be measured according to the content (NMR method). Specifically, for example, measurement can be performed as follows using a measuring apparatus SFC-2000 (NMR method) manufactured by Astec Corporation. First, a completely dissolved sample (oil composition) is placed in a measurement cell of a measuring device SFC-2000, held at 60 ° C. for 30 minutes, and then held at 0 ° C. for 30 minutes. Furthermore, after hold | maintaining for 30 minutes at 25 degreeC, hold | maintain for 30 minutes at 0 degreeC, and after that, hold | maintain for 30 minutes at the temperature which measures SFC, and then measure SFC.
また、本発明の摂食補助用油脂組成物は、油脂の他に乳化剤を含有していてもよい。
乳化剤としては、モノグリセリン脂肪酸エステル、ジグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセリド、プロピレングリコール脂肪酸エステル、ポリグリセリン縮合リシノール酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリソルベート、レシチン等が挙げられる。本発明の摂食補助用油脂組成物に含有させる乳化剤としては、これらのうちの１種を用いてもよく、２種以上を任意に混合したものを用いてもよい。
Moreover, the oil-fat composition for feeding assistance of this invention may contain the emulsifier other than fats and oils.
Examples of the emulsifier include monoglycerin fatty acid ester, diglycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, lecithin and the like. It is done. As an emulsifier contained in the oil-fat composition for feeding assistance of this invention, 1 type of these may be used and what mixed 2 or more types arbitrarily may be used.
本発明の摂食補助用油脂組成物全体に対する乳化剤の含量は、０〜５質量％であることが好ましい。 The content of the emulsifier is preferably 0 to 5% by mass with respect to the whole oil and fat composition for feeding aid of the present invention.
本発明の摂食補助用油脂組成物には、油脂や乳化剤の他にも、必要に応じて、本発明の機能を損なわない範囲で、一般的に食品に用いられる乳化剤、脱脂粉乳、大豆蛋白、糖類、澱粉、化工澱粉、デキストリン、トコフェロールやビタミンＣ等の抗酸化剤、着色剤、香料、増粘剤等を配合することができる。増粘剤としては、例えば、グアーガム、ローカストビーンガム、カラギーナン、アラビアガム、アルギン酸類、ペクチン、キサンタンガム、プルラン、タマリンドシードガム、サイリウムシードガム、結晶セルロース、カルボキシメチルセルロース、メチルセルロース、寒天、グルコマンナン、ゼラチン等が挙げられる。 In addition to fats and oils and emulsifiers, the dietary supplement fats and oils composition of the present invention includes emulsifiers, skim milk powder, and soy protein that are generally used in foods as long as they do not impair the functions of the present invention. , Sugars, starches, modified starches, dextrins, tocopherols, vitamin C and other antioxidants, colorants, fragrances, thickeners and the like can be blended. Examples of the thickener include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin Etc.
例えば、摂食補助用油脂組成物に含有される油脂を加熱して融解させた後、混捏処理することにより、本発明の摂食補助用油脂組成物を得ることができる。本発明の摂食補助用油脂組成物に２種類以上の油脂を含有させる場合には、含有させる全ての油脂を融解混合した状態で混捏処理を行う。なお、油脂に加えて乳化剤を含有させる場合には、乳化剤と油脂を融解混合した状態で混捏処理することにより製造することができる。 For example, the fat and oil composition for feeding of the present invention can be obtained by heating and melting the fat and oil contained in the fat and oil composition for feeding and then kneading. When 2 or more types of fats and oils are contained in the oil-fat composition for feeding assistance of this invention, the kneading process is performed in the state which melted and mixed all the fats and oils to contain. In addition, when making it contain an emulsifier in addition to fats and oils, it can manufacture by carrying out the kneading process in the state which melted and mixed the emulsifier and fats and oils.
油脂を加熱融解させる温度は、油脂の融点を考慮して適宜決定することができるが、５０〜１００℃に加熱することが好ましく、６０〜９０℃に加熱することがより好ましい。また、２種以上の油脂を用いる場合、油脂を混合した後に加熱融解させてもよく、それぞれを別個に加熱融解させた後に、混捏処理前に混合させてもよい。 The temperature at which the oil and fat is heated and melted can be appropriately determined in consideration of the melting point of the oil and fat, but is preferably heated to 50 to 100 ° C, more preferably 60 to 90 ° C. Moreover, when using 2 or more types of fats and oils, you may heat-melt after mixing fats and oils, you may heat-melt each separately, and you may mix before a kneading process.
また、混捏処理は、通常、マーガリンやショーニングを製造する場合に用いられている混捏機を用いることにより行うことができる。混捏機には、必要に応じてガス、例えば空気、窒素等を混入することもできる。例えば、マーガリン製造機として用いられているボテーター、コンビネーター、パーフェクター、オンレーター等の密閉型連続式チューブ冷却機や、プレート型熱交換機等を使用することにより、混捏処理を行うことができる。また、混捏処理には、開放型のダイアクーラーとコンプレクターとの組合せを用いることもできる。 In addition, the kneading process can be performed by using a kneading machine that is usually used when manufacturing margarine or seaming. The kneader can be mixed with gas, for example, air, nitrogen or the like, if necessary. For example, the kneading treatment can be performed by using a closed continuous tube cooler such as a botator, a combinator, a perfector, and an onrator used as a margarine manufacturing machine, a plate heat exchanger, or the like. In addition, a combination of an open-type diacooler and a compressor can be used for the kneading process.
その他、混捏処理を行わずとも可塑性を有する油脂の場合には、当該油脂をそのまま本発明の摂食補助用油脂組成物として用いてもよく、当該油脂に対してさらに混捏処理を行ったものを本発明の摂食補助用油脂組成物として用いてもよい。なお、混捏処理を行わずとも可塑性を有する油脂としては、例えば、パーム油等が挙げられる。また、市販のショートニング等の可塑性を有する油脂組成物も、本発明の摂食補助用油脂組成物として用いることができる。 In addition, in the case of oils and fats having plasticity without carrying out the kneading treatment, the fats and oils may be used as they are as the dietary supplement oil and fat composition of the present invention, and those obtained by further kneading the fats and oils. You may use as an oil-fat composition for feeding assistance of this invention. In addition, palm oil etc. are mentioned as fats and oils which have plasticity, without performing a kneading process, for example. Moreover, the oil-fat composition which has plasticity, such as commercially available shortening, can also be used as the oil-fat composition for feeding assistance of this invention.
本発明の摂食補助用油脂組成物は、可撓性容器や缶容器に充填させて使用することができる。特に、本発明の摂食補助用油脂組成物を可撓性容器に充填させた容器入り嚥下・咀嚼困難者向け摂食補助用油脂組成物は、容器から摂食補助用油脂組成物を容易に出すことができ、ハンドリング性に優れている。なお、可撓性容器とは、マヨネーズ等に使用されるような柔軟性を有する容器を意味し、例えば、ポリエチレン製の容器等が挙げられる。また、可撓性容器の形状は特に限定されるものではなく、カップ状、チューブ状、ピロー包装状、パウチ等のいずれの形状であってもよい。 The oil and fat composition for feeding assistance of the present invention can be used by filling a flexible container or a can container. In particular, an oil / fat composition for feeding aids for persons with difficulty in swallowing / chewing filled with a flexible container with the oil / fat composition for food intake of the present invention can be easily removed from the container. It can be put out and has excellent handling properties. In addition, a flexible container means the container which has the softness | flexibility used for mayonnaise etc., for example, the container made from polyethylene etc. are mentioned. Further, the shape of the flexible container is not particularly limited, and may be any shape such as a cup shape, a tube shape, a pillow packaging shape, and a pouch.
カップ状の可撓性容器の材質として、ポリプロピレン等を使用することができる。
また、チューブ状の可撓性容器の材質として、チューブ部分としてはポリエチレン、ポリエチレンテレフタレート、アルミをラミネートしたラミネートチューブ等を、キャップ部分としてはポリプロピレン、硬質ポリエチレン等を使用することができる。
また、ピロー包装状の可撓性容器の材質として、ポリプロピレン等を使用することができる。
Polypropylene or the like can be used as the material for the cup-shaped flexible container.
As the material of the tube-shaped flexible container, polyethylene, polyethylene terephthalate, a laminated tube laminated with aluminum or the like can be used for the tube portion, and polypropylene, hard polyethylene or the like can be used for the cap portion.
In addition, polypropylene or the like can be used as the material of the pillow-wrapped flexible container.
次に、本発明の嚥下・咀嚼困難者用食品及びその製造方法について説明をする。
本発明の嚥下・咀嚼困難者用食品は、本発明の摂食補助用油脂組成物と、摂食可能な食品の細断物又は破砕物とを含有することを特徴とする。
Next, the food for a person with difficulty in swallowing and chewing according to the present invention and the production method thereof will be described.
The food for persons with difficulty in swallowing / chewing according to the present invention contains the oil / fat composition for feeding assistance of the present invention and shredded products or crushed products of food that can be consumed.
摂食可能な食品としては、例えば、牛肉、豚肉、鶏肉、羊肉、馬肉等の畜肉類や、アジ、サバ、サンマ、シーラ、カラスガレイ、カツオ、キハダマグロ、カジキマグロ、シャケ、タラ、メルルーサ等の魚類、キャベツ、にんじん、玉ねぎ、ジャガイモ、ホウレンソウ、レタス、トマト等の野菜類、リンゴ、ミカン、梨、パイナップル、イチゴ、柿、スイカ、メロン等の果物、ワカメ、昆布、ヒジキ等の海藻類、ごはん、お粥、パン、うどん、そば、パスタ等を調理した食品が挙げられる。果物やトマト、刺身用の魚類等の生で食することが可能なものについても、摂食可能な食品に含まれる。その他、摂食可能な食品には、ハンバーグ等の畜肉類を加工した畜肉加工食品、マグロフレークやつみれ等の魚肉類を加工した魚肉加工食品等の調理済み加工食品も含まれる。本発明の嚥下・咀嚼困難者用食品としては、畜肉加工食品、魚肉加工食品、野菜類、果実類、麺類、ご飯、お粥、パン類、及び海藻類からなる群より選択される１種又は２種以上の食品又はその破砕物と、本発明の摂食補助用油脂組成物とを含有することが好ましい。 Examples of foods that can be consumed include livestock such as beef, pork, chicken, lamb, and horse meat, and fish such as horse mackerel, mackerel, saury, sheila, crow flounder, skipjack, yellowfin tuna, swordfish, salmon, cod, hake, etc. Vegetables such as cabbage, carrot, onion, potato, spinach, lettuce, tomato, fruits such as apple, tangerine, pear, pineapple, strawberry, strawberries, watermelon, melon, seaweed such as wakame, kelp, hijiki, rice, rice Examples include foods made from rice cakes, bread, udon, soba and pasta. Foods that can be eaten raw, such as fruits, tomatoes, and fish for sashimi, are also included in the foods that can be consumed. In addition, the foods that can be eaten include cooked processed foods such as processed meat products processed from meat such as hamburgs, and processed fish products processed from fish such as tuna flakes and tsunami. The food for persons having difficulty in swallowing and chewing according to the present invention is one kind selected from the group consisting of processed meat foods, processed fish foods, vegetables, fruits, noodles, rice, rice cakes, breads, and seaweeds, or It is preferable to contain 2 or more types of foods or crushed products thereof and the oil and fat composition for feeding assistance of the present invention.
本発明の嚥下・咀嚼困難者用食品は、食品の小さな固形分と本発明の摂食補助用油脂組成物とを混合することにより製造することができる。例えば、予め細かく刻んだり、カッターミキサー等の破砕機を使用して破砕した食品に、本発明の摂食補助用油脂組成物を混合することにより、本発明の嚥下・咀嚼困難者用食品を製造することができる。破砕処理前の固形分が大きな食品と、本発明の摂食補助用油脂組成物とを混合した後、カッターミキサー等により破砕処理を行うことによっても、本発明の嚥下・咀嚼困難者用食品を製造することができる。また、予め固形分を小さくした食品と本発明の摂食補助用油脂組成物とを混合した後、さらに、ミキサー等により破砕処理を行ってもよい。 The food for persons with difficulty in swallowing and chewing according to the present invention can be produced by mixing the small solid content of the food with the oil composition for feeding aid of the present invention. For example, the food for people with difficulty in swallowing and chewing according to the present invention is manufactured by mixing the fat composition for feeding aid of the present invention with food that has been finely chopped in advance or crushed using a crusher such as a cutter mixer. can do. The food for people with difficulty in swallowing and chewing according to the present invention can also be obtained by mixing the food having a large solid content before the crushing treatment with the fat composition for feeding aid of the present invention and then crushing with a cutter mixer or the like. Can be manufactured. In addition, after mixing the food whose solid content has been reduced in advance with the oil-fat composition for feeding aid of the present invention, the mixture may be further crushed by a mixer or the like.
本発明の嚥下・咀嚼困難者用食品は、食品の形状でおおまかに分類をすると、ペースト食とまとめ食に分けられる。
ここで、ペースト食とは、加水した摂食可能な食品の細断物又は破砕物をカッターミキサー等で破砕した、流動性の高い食品のことをいう。一方、まとめ食とは、摂食可能な食品の細断物又は破砕物を含有し、流動性を有さず又は流動性が低く、固形分がバラバラとばらけにくい食品のことをいう。
The foods for persons with difficulty in swallowing and chewing according to the present invention can be roughly classified into paste foods and batch foods when roughly classified by the shape of the food.
Here, the paste food refers to a highly fluid food obtained by crushing a shredded product or a crushed product of a water-supplied food with a cutter mixer or the like. On the other hand, batch food means food that contains shredded products or crushed foods that can be eaten, has no fluidity or low fluidity, and has a solid content that is not easily separated.
例えば、ペースト食は、摂食可能な食品、好ましくは固形分が細かく刻まれた食品（いわゆるキザミ食）、本発明の摂食補助用油脂組成物、及びだし汁等の水分の混合物を混合・破砕することにより製造することができる。
ペースト食の配合は、どの程度の流動性のペースト食にするか、また、原料として使用する食品の種類や、含有する油分や水分等により、適宜調整することができる。例えば、摂食可能な食品の細断物又は破砕物１００質量部、本発明の摂食補助用油脂組成物１〜１００質量部（好ましくは１〜５０質量部）、及び水２００〜１０００質量部という配合を例示することができる。
For example, a paste food is a mixture of foods that can be eaten, preferably foods that are finely chopped with solids (so-called savory meals), an oil composition for feeding aids of the present invention, and a mixture of water such as broth. Can be manufactured.
The composition of the paste food can be adjusted as appropriate depending on the degree of fluidity of the paste food, the type of food used as a raw material, the oil content and moisture contained therein, and the like. For example, 100 parts by mass of edible food shredded product or crushed material, 1 to 100 parts by mass (preferably 1 to 50 parts by mass) of the oil / fat composition for feeding assistance of the present invention, and 200 to 1000 parts by mass of water Can be exemplified.
ペースト食の製造方法としては、例えばハンバーグ等のペースト食の場合、ブロック状に切った調理済みハンバーグに、本発明の摂食補助用油脂組成物とだし汁を加えた後、フードプロセッサーで１０秒間〜１分間、破砕・混合することにより製造することができる。 As a paste food manufacturing method, for example, in the case of a paste food such as a hamburger, after adding the fat composition and broth for feeding aid of the present invention to a cooked hamburger cut into a block shape, the food processor is used for 10 seconds to It can be produced by crushing and mixing for 1 minute.
一方、まとめ食は、固形分が細かく刻まれた食品（いわゆるキザミ食）と、本発明の摂食補助用油脂組成物とを混合することにより製造することができる。必要に応じて、混合後フードプロセッサーで破砕・混合をしてもよい。また、まとめ食は、摂食可能な食品と本発明の摂食補助用油脂組成物とを混合し、その混合物をフードプロセッサーで破砕・混合することにより製造することもできる。水を適宜配合することにより、得られる食品の流動性を調整することができる。 On the other hand, a batch food can be produced by mixing a food (so-called kizami meal) whose solids are finely chopped with the oil-fat composition for feeding aid of the present invention. If necessary, the food processor may crush and mix after mixing. The batch food can also be produced by mixing a food that can be eaten with the oil-fat composition for feeding aid of the present invention, and crushing and mixing the mixture with a food processor. The fluidity of the resulting food can be adjusted by appropriately adding water.
まとめ食の配合は、原料として使用する食品の種類や、含有する油分や水分等により、適宜調整することができる。例えば、摂食可能な食品の細断物又は破砕物１００質量部、嚥下・咀嚼困難者向け摂食補助用油脂組成物５〜１００質量部（好ましくは５〜５０質量部）という配合を例示することができる。また、必要に応じて、だし汁等の水分を添加することもできる。 The composition of the batch food can be adjusted as appropriate depending on the type of food used as a raw material, the oil content and moisture contained therein, and the like. For example, the combination of 100 parts by mass of edible food shredded product or crushed material, and 5 to 100 parts by mass (preferably 5 to 50 parts by mass) of an oil-fat composition for feeding aids for those who have difficulty swallowing and chewing is exemplified. be able to. Further, if necessary, water such as soup stock can be added.
まとめ食の製造方法としては、例えば鶏肉のまとめ食の場合、ボイルした鶏肉のササミに、本発明の摂食補助用油脂組成物を加えた後、フードプロセッサーで１０秒間〜１分間、破砕・混合することにより製造することができる。
また、キャベツのまとめ食の場合、湯通しをしたキャベツを約５ｍｍ以下の大きさに刻んだ後、本発明の摂食補助用油脂組成物を加え、混合することにより製造することができる。
For example, in the case of a batch meal of chicken, for example, in the case of a batch meal of chicken, after adding the oil composition for feeding aid of the present invention to a boiled chicken fillet, the food processor crushes and mixes for 10 seconds to 1 minute. Can be manufactured.
Moreover, in the case of a packaged cabbage, it can be produced by chopping boiled cabbage into a size of about 5 mm or less, and then adding and mixing the oil-fat composition for feeding aid of the present invention.
その他、本発明の嚥下・咀嚼困難者用食品は、必要に応じて、本発明の機能を損なわない範囲で、一般的に食品に添加されるトコフェロールやビタミンＣ等の抗酸化剤、塩、砂糖等の調味料、増粘剤等を配合することができる。増粘剤としては、上記で列挙されたものを用いることができる。 In addition, the foods for persons with difficulty in swallowing and chewing according to the present invention can be added to antioxidants such as tocopherol and vitamin C, salts and sugars that are generally added to foods as long as they do not impair the functions of the present invention. Such as seasonings, thickeners and the like can be blended. As the thickener, those listed above can be used.
次に実施例を示して本発明をさらに詳細に説明するが、本発明は以下の実施例に限定されるものではない。 EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.
＜鶏のササミ肉のまとめ食の製造及び評価（実施例１〜５、比較例１、２）＞
鶏のササミ肉のフレークと摂食補助用油脂組成物とを混合することによって鶏のササミ肉のまとめ食を製造し、摂食時にこぼれ落ちる程度を評価した。
摂食補助用油脂組成物として、表１に示すように、常温で液状であるキャノーラ油と、油脂を混捏処理して得られた可塑性を有する油脂組成物である５種類のショートニングを用いた。これらのショートニングのうち、アナリーゼ１０、ロイヤルショート２０、パンドーレショート１０Ｊ、及びポプリ１０Ｋは市販品であり、パーム油ショートニングは、自作したものである。
<Manufacture and Evaluation of Chicken Fillet Meat (Examples 1-5, Comparative Examples 1 and 2)>
A batch of chicken fillet was prepared by mixing the chicken fillet flakes and the fat composition for feeding supplementation, and the degree of spilling during the feeding was evaluated.
As shown in Table 1, five types of shortening, which is a canola oil that is liquid at room temperature, and a plastic fat composition that is obtained by kneading fats and oils were used as the fat and oil compositions for feeding assistance. Among these shortenings, Analise 10, Royal Short 20, Pandore Short 10J, and Potpourri 10K are commercially available products, and palm oil shortening is self-made.
パーム油ショートニングの具体的な製造方法は、以下の通りである。すなわち、パーム油（ＳＯＵＴＨＥＮ ＮＩＳＳＨＩＮ ＢＩＯ−ＴＥＣＨＳＤＮ．ＢＨＤ．社製、精製パーム油）５０ｇを容器に入れ、８０℃で加熱溶解混合後、容器を氷水中へ入れて混捏することにより、混捏処理し、ショートニング５０ｇを得た。 The specific manufacturing method of palm oil shortening is as follows. That is, 50 g of palm oil (manufactured by SOUTHEN NISSHIN BIO-TECHSDN.BHD., Refined palm oil) is put in a container, heated and dissolved and mixed at 80 ° C., and then the container is mixed in ice water to knead, 50 g of shortening was obtained.
鶏のササミ肉（いなば食品（株）社製、商品名：とりささみフレーク）の水分をよく切ったもの１８０ｇに、各油脂組成物３０ｇを加えた後、フードプロセッサーで３０秒間、破砕・混合し、ササミ肉のまとめ食を製造した。なお、油脂組成物を添加せずに同様に製造したものを、対照（比較例１）とした。 After adding 30 g of each oil composition to 180 g of well-dried chicken fillet (Inaba Foods Co., Ltd., trade name: Torisasa Flakes), crush and mix with a food processor for 30 seconds. A mass meal of filleted meat was produced. In addition, what was manufactured similarly without adding an oil-fat composition was made into the control | contrast (comparative example 1).
得られたササミ肉のまとめ食をスプーン（掬う部分のサイズ：縦５ｃｍ、幅３ｃｍ）で１回掬い取り、重量を測定し、スプーンの重量との差から、掬い取ったまとめ食の重量を算出した。重量測定後のスプーンを手に持ち、１０秒間で５０ｃｍ離れた場所へ運ぶ動作を行い、動作中にこぼれ落ちたまとめ食の重量を測定した。これらの測定値から、掬い取ったまとめ食の量に対して、こぼれ落ちたまとめ食の量の割合を算出し、評価した。５回の測定結果の平均値、及び当該平均値から下記の評価基準によって導き出された評価を表１に示す。 The mass of the obtained fillet meat is squeezed once with a spoon (size of the crawling part: length 5 cm, width 3 cm), the weight is measured, and the weight of the massed food is calculated from the difference from the weight of the spoon. did. Holding the spoon after measuring the weight, the operation of carrying it to a place 50 cm away in 10 seconds was carried out, and the weight of the spilled meal was measured during the operation. From these measured values, the ratio of the amount of spilled bulk food to the amount of spilled bulk food was calculated and evaluated. Table 1 shows the average value of the five measurement results and the evaluation derived from the average value by the following evaluation criteria.
まとめ食のこぼれ落ちる程度の評価
○：こぼれ落ちたまとめ食の量が、掬い取ったまとめ食の量の５％未満であった。
×：こぼれ落ちたまとめ食の量が、掬い取ったまとめ食の量の５％以上であった。
Evaluation of the degree of spilling out of the bulk food ○: The amount of spilled bulk food was less than 5% of the amount of the spilled bulk food.
X: The amount of the spilled bulk food was 5% or more of the amount of the bulk food crushed.
＊２：「アナリーゼ１０」（日清オイリオグループ社製）
＊３：「ロイヤルショート２０」（日清オイリオグループ社製）
＊４：「パンドーレショート１０Ｊ」（日清オイリオグループ社製）
＊５：「ポプリ１０Ｋ」（日清オイリオグループ社製）
* 2: “Analise 10” (Nisshin Oillio Group)
* 3: “Royal Short 20” (Nisshin Oillio Group)
* 4: “Pandole Short 10J” (Nisshin Oillio Group)
* 5: “Popri 10K” (Nisshin Oillio Group)
実施例１〜５において用いたショートニングのＳＦＣを、アステック株式会社製の測定装置ＳＦＣ−２０００（ＮＭＲ法）を用いて測定した。
まず、８０℃に加熱をして完全に溶解させたサンプル（油脂組成物）３ｇを測定セルに入れ、６０℃で３０分間保持した後、０℃で３０分間保持する。さらに、２５℃で３０分間保持した後、０℃で３０分間保持し、その後、ＳＦＣを測定する温度（５℃）で３０分間保持後、ＳＦＣを測定した。同じ条件で２回の測定を行い、得られた２つの値の平均値を５℃でのＳＦＣ（％）とした。同様の方法で、１０℃、１５℃、２０℃、２５℃、３０℃、３５℃、４０℃でのＳＦＣ（％）を測定した。測定結果を表２に示す。
The shortening SFC used in Examples 1 to 5 was measured using a measuring apparatus SFC-2000 (NMR method) manufactured by Astec Corporation.
First, 3 g of a sample (oil composition) heated to 80 ° C. and completely dissolved is placed in a measurement cell, held at 60 ° C. for 30 minutes, and then held at 0 ° C. for 30 minutes. Furthermore, after hold | maintaining for 30 minutes at 25 degreeC, it hold | maintained for 30 minutes at 0 degreeC, Then, after hold | maintaining for 30 minutes at the temperature (5 degreeC) which measures SFC, SFC was measured. Two measurements were performed under the same conditions, and the average of the two values obtained was SFC (%) at 5 ° C. In the same manner, SFC (%) at 10 ° C., 15 ° C., 20 ° C., 25 ° C., 30 ° C., 35 ° C., and 40 ° C. was measured. The measurement results are shown in Table 2.
これらの結果から、可塑性を有する本発明の嚥下・咀嚼困難者向け摂食補助用油脂組成物を、フレーク等の摂食可能な食品に添加して粉砕・混合することにより製造されたまとめ食は、バラバラとばらけず、まとまり感があり、スプーン等で掬って口元まで運ぶ際にこぼれ落ち難く、嚥下・咀嚼困難者にとっては摂食しやすく、また、介護者にとっては給食作業がスムーズに行えることが明らかである。 From these results, the bulk food produced by adding and crushing and mixing the oil-fat composition for feeding aids for those with difficulty in swallowing / chewing according to the present invention to foods that can be eaten such as flakes is It is clear that it does not break apart, has a sense of unity, is difficult to spill when it is carried with a spoon etc., and is easy to eat for those who have difficulty swallowing and chewing, and it is clear that nursing work can be done smoothly for caregivers It is.
本発明の嚥下・咀嚼困難者向け摂食補助用油脂組成物を用いることにより、嚥下・咀嚼困難者又はその介護者が、摂食時にスプーン等で容易に口まで運ぶことができる食品を簡便に製造することができるため、主に嚥下・咀嚼困難者用の食品の製造分野や介護・医療の分野において利用が可能である。 By using the oil-fat composition for feeding assistance for persons with difficulty in swallowing / chewing according to the present invention, a food that can be easily carried to the mouth by a spoon or the like when a person with difficulty in swallowing or chewing is eating Since it can be produced, it can be used mainly in the field of food production for people with difficulty in swallowing and chewing and in the fields of nursing care and medical care.
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| JP2001128646A (en) * | 1999-11-05 | 2001-05-15 | Nippon Meat Packers Inc | Non-heated meat product intended for person with chewing/swallowing distress and method for producing the same |
| JP2008148670A (en) * | 2006-12-20 | 2008-07-03 | Adeka Corp | Oil and fat composition for combined confectionery |
| JP2009000090A (en) * | 2007-06-25 | 2009-01-08 | Nof Corp | Oil and fat composition for buttercream |
| JP2010011799A (en) * | 2008-07-04 | 2010-01-21 | Nof Corp | Medium melting point oil and fat, and plastic oil and fat composition |
| JP2012517809A (en) * | 2009-02-15 | 2012-08-09 | カーギル インコーポレイテッド | Citrus pulp fiber system and gel-based dessert system |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001128646A (en) * | 1999-11-05 | 2001-05-15 | Nippon Meat Packers Inc | Non-heated meat product intended for person with chewing/swallowing distress and method for producing the same |
| JP2008148670A (en) * | 2006-12-20 | 2008-07-03 | Adeka Corp | Oil and fat composition for combined confectionery |
| JP2009000090A (en) * | 2007-06-25 | 2009-01-08 | Nof Corp | Oil and fat composition for buttercream |
| JP2010011799A (en) * | 2008-07-04 | 2010-01-21 | Nof Corp | Medium melting point oil and fat, and plastic oil and fat composition |
| JP2012517809A (en) * | 2009-02-15 | 2012-08-09 | カーギル インコーポレイテッド | Citrus pulp fiber system and gel-based dessert system |
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