JP2016214171A - Deglutition and fluid food and manufacturing method therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To be able to eat deliciously not only for people with eating / swallowing disorders but also for healthy elderly people and healthy people from children to adults. Realize strong and vivid colors, and provide new swallowing and fluid food technology that everyone can enjoy and enjoy. SOLUTION: An vegetable containing anthocyanin pigment is pickled in vinegar (1, 8) at pH 2.0 to pH 4.0, preferably pH 2.8 to pH 3.4, and no coloring is used, and color development of anthocyanin pigment is promoted. And after having been infiltrated and fixed, processed into a paste (9), filled and packaged (11) in a sealed container, refrigerated (10) below 10 ° C, or frozen at 0 ° C or below It is a swallowing / fluid food made into any one of these, and its manufacturing method. [Selection] Figure 1

Description

    The present invention relates to a swallowing food technology that can improve malnutrition and can enjoy the taste by assisting oral feeding when the eating / swallowing function decreases. In particular, not only in the field of producing and providing swallowable and fluid foods that can be swallowed with little chewing, but also providing and selling equipment and instruments necessary for their transportation, storage, assembly and installation Fields that provide materials, machinery, equipment, and other materials necessary for these fields, such as wood, stone, various fibers, plastics, various metal materials, etc., electronic components incorporated in them, and controls that integrate them The field of related equipment, the field of various measuring instruments, the field of equipment, the field of power machinery that moves the equipment, the field of electricity and energy that is the energy source, and the field of oil in general Fields collectively referred to as industrial machinery, as well as testing and researching these facilities and equipment, fields related to their display, sales, import / export, general results, and results of their use and construction Not related to the fields related to the collection and transportation of garbage debris generated by the operation of equipment and instruments, the recycling field that efficiently recycles these garbage debris, and new fields that cannot be envisaged at this time. There is no technical field.

(Points of interest)
Eating and swallowing disorders that make it difficult to chew or swallow ordinary foods due to various innate and acquired diseases, effects after surgery, effects of drugs, aging, etc. In such a situation, it is necessary to devise a meal that is appropriate for each person's swallowing function, and hospitals and nursing homes have three meals a day for patients, a wide variety of swallowing There is a need to constantly devise and provide food, and various foods must be quickly processed and provided in a fresh state, and the labor required for cooking to meet these demands is gradually increasing. Has become a reality.

(Conventional technology)
Reflecting this situation, proposals that can be used to overcome this situation are not unheard of.
For example, as typified by what is proposed in Patent Document 1 (1) below, a first step of processing fried chicken produced by a normal method into a paste form, and a gelling agent for paste-like fried food The second step of heating with stirring and thickening, the third step of forming a paste-like deep-fried fried chicken in a plate-like shape and vacuum-packing, and forming the plate-like shape It is manufactured through a fourth step of performing sterilization and gelation treatment by further heating the thick paste-like fried chicken, and a fifth step of cooling to a predetermined temperature after sterilization and gelation treatment An oral liquid nutritional composition containing protein, saccharide, emulsifier, oil and water, as found in fried foods and Patent Document 1 (2), wherein the protein content is 2-11% by mass, 10 to 35% by mass of saccharide content, Starch degradation product in which the total amount of the agent and fat is 1 to 13% by mass, the protein is a collagen peptide, the milk peptide has a degree of degradation of 23 to 35, and the sugar has a number average molecular weight of 400 to 900 The emulsifier is an ester of polyglycerin having an average degree of polymerization of 5 or more and either oleic acid or myristic acid, the fat or oil contains MCT, and has a pH of 3.0 to 5.0. Liquid nutritional composition, food and gel such as vegetables, algae, cereals, starches, beans, seeds, fruits, mushrooms, or a mixture of two or more thereof, as in Patent Document 1 (3) A jelly-like food product that forms a jelly molded body integrally with the product, and when the jelly molded product is cut at an arbitrary position, the food material is cut together without being separated from the gelled product. In addition, Such as jelly foods shall wood is pre-softening treatment is scattered.

However, the fried food as shown in the former patent document 1 (1) is a processing technique for fried food, and the same processing technique is applied to other fresh foods such as fruits and vegetables. However, it cannot be processed into a swallow food with good freshness and color, and the acidic liquid nutritional composition of Patent Document 1 (2) provides antibacterial properties to elderly people who dislike stimulating sourness. Is a technology of pH 3.0 to pH 5.0, most preferably pH 4.0 to pH 4.4 in order to obtain a refreshing mouth, but by maintaining the freshness of the liquid nutritional composition by adjusting the hydrogen ion index, It is not limited to the technology to adjust sourness, and as other raw materials, millal, vitamins, acidulants, high-intensity sweeteners, fruit juices, fragrances, and pigments may be used. As there is The jelly-like food represented by Patent Document 1 (3) includes foods and gelled products such as vegetables, algae, cereals, starches, beans, seeds, fruits, mushrooms, or a mixture of two or more thereof. As for the coloring of ingredients, cellulase, hemicellulase, pectinase, α-amylase, glucanase, β-glucosidase, mannase, xylanase, arabanase, alginate lyase, chitosanase, chitinase, protease It is said that vivid colors of vegetables have been maintained by enzyme treatment using peptidase, etc., or a mixture of two or more of these, but the color of food can be maintained by enzyme treatment. It was hard to say that strong color development and more vivid color fixation were obtained.
(1) JP-A-2014-217274 (2) JP-A-2012-136471 (3) JP-A-2011-193803

(Awareness of problems)
As mentioned above, all the various fluid foods that have been proposed so far are processed softly into a state that does not require chewing, and then mixed with gelled products, foods with viscosity and thickness, liquefied, jelly It is easy to eat for people with eating and dysphagia by shaping it into a shape, etc., and as a food that is easy for the caregivers of such people to eat, the seasoning and chewability are improved. However, if the swallowed food is to be provided as a more colorful food, a food coloring or a new enzyme must be added, and the applicant has been involved for many years. We have been producing various pickles made from fresh vegetables and providing them to the market widely. Among them, the pickles provided to nursing homes and hospitals are also used by people with eating and swallowing disorders. And As we continue to develop products according to the health condition of patients and the elderly, with the desire to enjoy delicious and delicious pickles without worryingly, various knowledge gained from such development processes and from users In the swallowing food technology that has been enlightened by the information of the past, it has come to realize the need for further improvements to enable vivid pickle colors and new tastes .

(Object of invention)
Therefore, the present invention can be eaten deliciously by people with eating / swallowing disorders, healthy elderly people, and healthy people from children to adults, and fresh vegetables originally have Utilizing natural pigments as they are, realizing strong and vivid color development, it is possible to develop new swallowing and fluid food technology that everyone can enjoy and enjoy deliciously, and start developing and researching it quickly However, as a result of repeating trial and error over many years and many trial manufactures and experiments, this time finally succeeded in realizing a swallowed and fluidized food with a novel structure, and a novel manufacturing method thereof, In the following, the configuration will be described in detail together with an embodiment representative of the present invention shown in the drawings.

(Structure of the invention)
As will be clearly understood from the embodiments representing the present invention shown in the drawings, the swallowing / fluid food of the present invention basically comprises the following configuration.
In other words, vegetables containing anthocyanin pigments are pickled in pH 2.0 to pH 4.0, preferably pH 2.8 to pH 3.4, without using colorants, and anthocyanin pigments are promoted and penetrated and fixed, and then paste. This is a swallowing / fluid food having a gist of a structure obtained by filling and packaging a sealed container in a sealed container.

    If the swallowing / fluid food consisting of this basic composition is expressed in different ways, the vegetables containing the anthocyanin pigment are pickled with vinegar of pH 2.0 to pH 4.0, preferably pH 2.8 to pH 3.4, and colored. Without using a coating material, an anthocyanin pigment developed and penetrated and fixed into a paste, added with a solidification supplement, filled and packaged in a sealed container, and molded into a predetermined shape along the inner wall shape of the sealed container It becomes a swallowing and fluid food consisting of the composition that is made.

(Related invention 1)
In relation to the swallowing / fluid food described above, the present invention also includes a manufacturing method thereof.
In other words, vegetables containing anthocyanin pigments were pickled in vinegar at pH 2.0 to pH 4.0, desirably pH 2.8 to pH 3.4, and no coloring was used, and color development of anthocyanin pigments was promoted and penetrated and fixed. After that, it is processed into a paste, filled and packaged in an airtight container, refrigerated to 10 ° C. or lower, or frozen to 0 ° C. or lower. This is a method for producing the swallowing / fluid food.

    The production method of this swallowing / fluid food can be expressed in different expressions. The vegetables containing anthocyanin pigments are pickled with vinegar at pH 2.0 to pH 4.0, preferably pH 2.8 to pH 3.4, and coloring agents are used. First, anthocyanin coloring was promoted and permeated / fixed, then processed into a paste, added 4% to 1% by weight, preferably 2% by weight, and filled and packaged in a sealed container. The above which forms the basic shape of the present invention, which is formed into a predetermined shape along the shape of the inner wall of the sealed container as either one of refrigerated to 10 ° C. or lower or frozen to 0 ° C. or lower. It can be said that it is a production method of swallowing / fluid food.

    More specifically, root vegetables containing anthocyanin pigments are roughly pickled, washed and selected, then washed after main pickling using a seasoning solution for pickles containing an appropriate amount of vinegar, and pickled containing an appropriate amount of vinegar. A replacement seasoning solution is added and the mixture is pickled, and then pickled into vinegar at pH 2.0 to pH 4.0, preferably pH 2.8 to pH 3.4, then processed into a paste, and solidified supplement 4 wt% to 1 wt. Add 2% by weight, preferably 2% by weight, fill and package in a sealed container, inspect the metal and then refrigerate to 10 ° C or below or freeze to 0 ° C or below. This is a method for producing the swallowing / fluid food that forms the basis of the present invention.

    As described above, according to the swallowing / fluid food of the present invention, unlike conventional foods, vegetables containing anthocyanin pigments are preferably pH 2.0 to pH 4.0, preferably from the characteristic features as described above. Since it was pickled with 2.8-pH 3.4 vinegar, it makes the stimulating taste of vinegar gentle and anyone can enjoy a refreshing taste, and it is originally included in vegetables without using any coloring agents. The color development by the anthocyanin pigments that have been promoted, and the pigments penetrated and fixed throughout the vegetable, making it a much more colorful food, as well as people with eating and swallowing disorders by pasting, It has excellent characteristics that it can be eaten deliciously by healthy elderly people and healthy people from children to adults.

    In addition, solidified supplements are added, filled and packaged in a sealed container, and formed into a predetermined shape along the inner wall shape of the sealed container can be molded into a desired shape at the same time as packaging, The molded shape is protected by the sealed container during freezing or refrigerated storage or during transport without the need for cushioning materials, and after opening, it can be directly served or cooked. The burden of cooking work can be greatly reduced.

    In addition, a vegetable that has been promoted to develop and penetrates and settles anthocyanin pigments and is added with a solidification supplement has a lower fluidity than a pasty vegetable, and has an appropriate viscosity and cohesiveness. It becomes easy to separate into favorite sizes or combine into bite sizes. Furthermore, when pickled with vinegar of pH 2.8 to pH 3.4, it has a refreshing taste combined with mild acidity. In addition to being able to swallow and cough more reliably, it can be swallowed more safely, increasing appetite and making it easier for caregivers to eat To be.

    When the vegetable containing anthocyanin pigment is at least one kind of red turnip, red radish, and radish, the red anthocyanin pigment is pH 2.0 to pH 4.0, preferably pH 2.8 to pH 3.4. By pickling the vinegar, the color development will be remarkably clear, and the whole roots and roots of those root vegetables will be dyed in a vivid shade of pink to red, penetrating and fixing. As a result, the whole becomes a uniform color with no color unevenness, and can be provided as a fresh processed food with superior quality.

    According to the method for producing a swallowing / fluid food of this invention, root vegetables containing anthocyanin pigments are roughly pickled, washed and selected, and then washed after the main pickling using the pickling seasoning liquid containing an appropriate amount of vinegar. , Pickled with a seasoning solution containing a suitable amount of vinegar, and then pickled, pH 2.0 to pH 4.0, preferably pH 2.8 to pH 3.4 so that it can be pickled vinegar, included in vegetables The anthocyanin pigments can be developed more intensely, and the anthocyanin pigments that are abundantly contained in a portion of the vegetable can penetrate and be fixed uniformly throughout the vegetable. It is possible to provide a swallowing / fluid food excellent in the freshness of a uniform color.

    Total ratio of water 13.5, Total ratio of sugar mixed glucose fructose liquid sugar 13.0, Total ratio of salt 0.6, Total ratio of citric acid 0.2, Total ratio of alcohol 0.3, Total amount of brewed vinegar Use the seasoning liquid for pickling with a ratio of 1.0, and also add 35.8 for the total amount of water, 1.3 for the total amount of salt, 0.2 for the total amount of citric acid, and the total amount of sugar-mixed glucose fructose liquid sugar. When using a pickling seasoning liquid with a ratio of 9.0, a total amount ratio of brewed vinegar of 0.6, and a total volume ratio of alcohol of 0.2, the elderly and infants who dislike the irritating smell and acidity of acetic acid It can be finished as a moderately sweet and sour pickle that is preferred by people, and can provide swallowing and fluid foods that are even easier for everyone to eat.

In implementing the present invention having the above-described configuration, the best or desirable mode will be described.
Vegetables containing anthocyanin pigments can be root vegetables containing anthocyanin pigments, such as red turnips (Nagasaki red turnips in Nagasaki Prefecture, yurugi turnips in Shiga Prefecture, Hida / Mino Hida red turnips, Hokkaido Ono red turnip, Atsumi turnip from Yamagata Prefecture, Minamizawa turnip from Ohanazawa, Yamagata Prefecture, etc.) Red radish (Miura radish, Red radish, etc.) Radish (20 days radish) Vegetables containing anthocyanin pigments include, for example, strawberries, purple cabbage (red cabbage), eggplant, black rice, black soybeans (black beans), black sesame, colored sweet potatoes (purple potatoes), disho (beniimo), anastasia black, camellia, red beans , Red onion, sockeye salmon, red perilla, iwaki berry, blue mallow, and mulberry, cranberry, bo Senberi, currants (cassis), Lonicera caerulea, it is possible to blueberry, blackberry, prune, bilberry, acai, grapes, be replaced with a fruit such as raspberry.

    In the rough pickling process, the vegetables containing anthocyanin pigments are directed to the main pickling process, and the function of taking out the water by immersing them in salt water is taken. It is desirable to proceed to the main pickling process. The main pickling process has the function of seasoning and full-fledged pickling of vegetables after rough pickling and washing. Vegetables that have undergone the main pickling process should be submerged for about 30 days in a seasoning solution for pickles that is prepared with appropriate amounts of sugar, salt, citric acid, alcohol, and vinegar ingredients. Will be pickled after washing, and the picking process has the function of pickling and seasoning, and the pickled and washed vegetables are mixed with moisture, salt, citric acid, sugar, vinegar. Ingredients only for pickling ingredients and alcohol It is good to make it a process of soaking for about 1 to 7 days, preferably about 5 days in the seasoning liquid prepared in a suitable amount so that the pickled vegetables that have undergone the pickling process are in paste form in the next process The pasting process has the function of processing pickled vegetables so that they can be swallowed and processed as fluid foods, and the pickled vegetables are put into a food processor etc. to make a paste evenly. It is better to process.

    Pasted and pickled vegetables can be stored and shipped as they are, either hermetically packaged, metal-inspected, refrigerated to 10 ° C or lower and frozen to 0 ° C or lower. In addition, as shown in the examples described later, after adding the appropriate amount of the solidification supplement to the pasted pickled vegetables, filling the sealed container, and sealing and packaging, using a metal detector or the like In addition to metal inspection, it can be refrigerated to 10 ° C. or lower and molded into a predetermined shape along the inner wall shape of the sealed container.

    The seasoning liquid for pickles is absorbed in vegetables containing an anthocyanin pigment that has been roughly pickled, and has the function of allowing the pickles to improve the color of the anthocyanin pigment, and contains the appropriate amount of vinegar and other seasoning ingredients For example, as shown in the examples described later, the total amount ratio of water is 13.5, the total amount ratio of sugar mixed glucose fructose liquid sugar is 13.0, the total amount ratio of salt is 0.6, It is preferable that the total amount ratio of acid is 0.2, the total amount ratio of alcohol is 0.3, and the total amount ratio of brewed vinegar is 1.0.

    The seasoning liquid for pickling is absorbed by vegetables containing the anthocyanin pigment that has already been pickled, and plays a role of promoting the color development of the anthocyanin pigment and promoting penetration and fixation. It contains an appropriate amount of vinegar and other seasoning ingredients. It should be contained, for example, as mentioned in the examples described later, the total amount ratio of water 35.8, the total amount ratio of salt 1.3, the total amount ratio of citric acid 0.2, sugar The total amount ratio of the mixed glucose fructose liquid sugar is 9.0, the total amount ratio of brewed vinegar is 0.6, and the total amount ratio of alcohol is 0.2.

    The solidified supplement is responsible for the function of collecting pasted pickled vegetables in a lump with flexibility and fluidity so that they are not hardened and easy to swallow, preventing separation of pasted pickled vegetables, It should give moderate viscosity and cohesiveness, and should be thickeners, pastes, thickening stabilizers, thickening binders, gelling agents, naturally occurring polysaccharides, starches, etc. Possible and more specific examples include starch starch, thickener, gelatin, sticky and thick ingredients (e.g. yam, mayonnaise), pectin, guar gum (guar gum), xanthan gum, tamarind gum, carrageenan , Propylene glycol, carboxymethyl cellulose, etc., or a mixture thereof, and 4% to 1% by weight relative to pasted and pickled vegetables Mashiku can be composed by adding 2%.

The sealed container has the function of allowing the pasted and pickled vegetables to be sealed and packaged so that they can be handled in a sanitary manner, and can be used as a flexible synthetic resin packaging bag. The pasted and pickled vegetables with an appropriate amount of supplements added can be molded into a desired molded shape in a sealed package and in a desired shape so that it can be molded into the desired shape, It can be a container shape, a box shape, a bottle shape, a can shape, and other various shapes, and can be a rigid container having a molded shape in advance, or can be made of a thermoplastic resin or a plastic container. After filling the pasted and pickled vegetables with the appropriate amount of solidification supplements, they can be molded into the desired shape by heating, pressure molding, or pressure molding at room temperature. Can also be It is assumed that a plurality of storage chambers are integrated in a dotted manner in a cylindrical body base and covered with a sealing sheet after filling, and each storage chamber is partitioned by, for example, a grid-like perforation line, and separated and individually It can be opened.
In the following, the structure of the present invention will be described in detail together with an embodiment representative of the present invention shown in the drawings.

The drawings show a typical embodiment embodying the technical idea of the swallowing / fluid food of the present invention and the manufacturing method thereof.
It is a flowchart which shows the manufacturing method of swallowing and fluid food.

In the example shown in FIG. 1, vegetables containing anthocyanin pigments are pickled in vinegar (1, 8) at pH 2.0 to pH 4.0, preferably pH 2.8 to pH 3.4, and no anthocyanin pigments are used. After the color development was promoted and permeated / fixed, it was processed into a paste (9), filled in a sealed container (11), refrigerated at 10 ° C or lower (13) and frozen at 0 ° C or lower. A typical example of the method for producing a swallowing / fluid food according to the present invention, which is configured to be either one of them, is shown.
In the following, according to an example of the method for producing a swallowing / fluid food of the present invention, swallowing / fluid food will be sequentially shown.

As can be clearly seen from FIG. 1, the swallowing / fluid food of the present invention is a vegetable containing anthocyanin pigment, prepared fresh warm seaweed as a root vegetable, cut leaves, washed with water (1), 15 Table 2 shows the high quality pickled turnips that have been pickled in salt water with a concentration of 70% in volume ratio of 70% for 24 hours, washed with water and sorted according to quality (3). It is immersed (4) in a volume ratio of 360 L with respect to 900 kg of rough pickled / washed hot sea kale in the seasoning liquid for main pickling prepared at the mixing ratio, and then the main pickling (5) is performed for about 30 days.

Washed after finishing this pickle (5) (6), and then pickled and washed warm seaweed in a blended seasoning liquid prepared in the proportions shown in Table 2 below. It shall be immersed (7) so that it may become a volume ratio of 88.9L with respect to 100 kg of turnips, and shall be re-immersed (8) over 2-5 days.

    After the pickled (5) and pickled (8), the pickled warm sea turnip is made into 2.8-pH 3.4 vinegar, and then the pickled warm sea turnip is put into a food processor and pulverized. Then, it is processed into a paste form (9), and 2% by weight of a solidification supplement such as catamenline (registered trademark: manufactured by Sanwa Chemical Laboratory Co., Ltd.) is added and mixed (10). Filled and covered a sealed container with a plate-shaped container and sealed the package (11), and metal inspection (12) was performed using a metal detector (sensitivity Fe2.0, Sus4.0). After that, it is stored in a refrigerator at 10 ° C. or lower and stored until shipment by molding (13) along the shape of the sealed container housing portion.

(Operation / Effect of Example 1)
The method for producing a swallowing / fluid food according to the present invention having the structure as described above is for pickling fresh hot sea turnips for 24 hours (2), followed by sugar-mixed glucose fructose liquid sugar and brewed vinegar. Soaked in seasoning liquid (4) for about 30 days, and then pickled (5), and then dipped in seasoning liquid for pickling that has a different blending ratio from the main pickling seasoning liquid (7) for 2 to 5 days (8), so that the anthocyanin pigment penetrates not only the outer skin of the Atami turnip but also the entire center of the white, promoting the color development and penetration / fixation from bright pink to red In addition, it is excellent in freshness and can be pickled in sweet and vinegar with moderate acidity and sweetness.

    Further, after pickled (8), processed 9 into a paste, added 4% to 1% by weight, preferably 2% by weight of solidified supplement (10), and filled and packaged (11) in a sealed container. In the process of refrigerated storage (13) so that the temperature is 10 ° C. or lower after the metal inspection (12), the mold is formed (13) along the shape of the sealed container housing portion. In addition to eliminating the need for molding time, it can be molded into the desired shape during storage or transportation, reducing production costs and providing a swallowing / fluid food with excellent freshness. It will be possible.

(Conclusion)
As described above, the swallowing / fluid food of the present invention and the method for producing the same make it possible to achieve the intended purpose even by the novel structure, and are easy to produce, and thus to the conventional swallowing food technology. A technology that makes the sweet and sour soup that anyone can eat easy to eat, and makes the natural color derived from the anthocyanin pigment originally contained in the vegetable more vividly colored, penetrated and fixed, and then made into a paste Can also provide pickles for eating and swallowing disorders where it is difficult to eat hard food such as pickles, enjoy the color of the meals, enjoy the pleasure of eating, and care This can greatly reduce the burden of dietary assistance for the elderly, so the medical and nursing care industries are more comfortable, the elderly who are not good at hard food, and the preference for stimulating sourness. Received high praise in homes that want to provide safe food for such as no children, available across a wide range, it is expected to be those that continue to spread.

1 Washing process of root vegetables (vegetables) 2 Rough pickling process 3 Water washing and sorting process 4 Process of dipping in seasoning liquid for pickling 5 Main pickling process 6 Cleaning process 7 Process of dipping in seasoning liquid for pickling 8 Picking process 9 Pasting process 10 Solidification supplement mixing process 11 Sealed packaging process 12 Metal inspection process 13 Refrigerated (or frozen) storage / molding process

Claims (11)

    The vegetables containing anthocyanin pigments are pickled in pH 2.0 to pH 4.0, no coloring is used, the color development of the anthocyanin pigments is promoted, penetrated and fixed, and the pasty is filled and packaged in a sealed container. A swallowing / fluid food characterized by.     Vegetables containing anthocyanin pigment are pickled in vinegar at pH 2.0 to pH 4.0, no coloring is used, and anthocyanin pigment color development is promoted and permeated and fixed into a paste, solidified supplement is added, and sealed container A swallowing / fluid food characterized in that it is filled and packaged and molded into a predetermined shape along the inner wall shape of the sealed container.     The swallowing / fluid food according to any one of claims 1 and 2, wherein the vegetable containing an anthocyanin pigment is at least one kind of red turnip, red radish, and radish.     The swallowing / fluid food according to any one of claims 1 to 3, wherein the pickled vinegar has a pH value of 2.8 to pH 3.4.     Vegetables containing anthocyanin pigments are pickled in vinegar at pH 2.0 to pH 4.0, without coloring agents, promoted color development and penetration / fixation of anthocyanin pigments, processed into paste, and filled in sealed containers The method for producing a swallowing / fluid food according to any one of claims 1 to 4, wherein the food is packaged and refrigerated to 10 ° C or lower or frozen to 0 ° C or lower.     Vegetables containing anthocyanin pigments are pickled in pH 2.0 to pH 4.0 without using any coloring agents, and are processed into a paste after being promoted and penetrated / fixed by anthocyanin pigments. Add 4 wt% to 1 wt%, fill and package in a sealed container, refrigerate to 10 ° C or lower, or freeze to 0 ° C or lower, predetermined shape along the inner wall shape of the sealed container The method for producing a swallowing / fluid food according to any one of claims 1 to 4, wherein the swallowing / fluid food is molded into a food product.     Root vegetables containing anthocyanin pigments are roughly pickled, washed and selected, then washed after the main pickles using a seasoning solution for pickles containing an appropriate amount of vinegar, and then added with a seasoning solution for pickles containing an appropriate amount of vinegar. After pickling and making vinegared with pH 2.0 to pH 4.0, processing into a paste, adding 4% to 1% by weight of solidification supplement, filling and packaging in a sealed container, metal inspection 5. The method according to any one of claims 1 to 4, wherein the molded product is molded into a predetermined shape along the shape of the inner wall of the hermetic container as either one of refrigeration to 10 ° C. or lower or freezing to 0 ° C. or lower. Of swallowing and flowing food.     The seasoning solution for pickling is a total water ratio of 13.5, a sugar-mixed glucose fructose liquid sugar ratio of 13.0, a total salt ratio of 0.6, a citric acid total ratio of 0.2, and an alcohol total ratio of 0. .3, The method for producing a swallowing / fluid food according to claim 7, wherein the total ratio of brewed vinegar is 1.0.     The seasoning liquid for pickling is 35.8 in total amount of water, 1.3 in total amount of salt, 0.2 in total amount of citric acid, 9.0 in total amount of sugar mixed glucose fructose liquid sugar, and in total amount of brewed vinegar. The method for producing a swallowing / fluid food according to any one of claims 7 and 8, wherein 0.6 and the total amount ratio of alcohol are 0.2.     The swallowing / fluid food according to any one of claims 6 to 9, wherein an addition ratio of the solidification supplement is 2% by weight. The swallowing / fluid food according to any one of claims 5 to 10, wherein the pickled vinegar has a pH value of 2.8 to pH 3.4.

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