JP2024006224A - Paste food product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a paste food product for solving problems for example, when preparing a paste food product for the purpose of ease of deglutition, normally, a moisture content of the paste food product is 75-80%, and preparing the same for achieving also high nutritive properties (for example, a high content of a protein or high content of carbohydrate), the moisture content becomes lower than that in the normal paste food product, hardness and adhesive properties are increased, thereby deteriorating deglutition, therefore to provide a paste food product which has hardness and adhesive properties which allows a person to easily masticate and swallow, while having high nutritive properties.

SOLUTION: There is provided a paste food product (moisture content of 75% or lower) whose moisture content is made low because the paste food product is produced so as to achieve high nutritive properties (for example, a high content of a protein or a high content of carbohydrate, including 5-40% of the protein), in the paste food product, a decomposition product of starch whose DE is less than 18, preferably, a decomposition product of starch which is hydroxypropylated, is included by 5-20%, for solving above-mentioned problems.

SELECTED DRAWING: None

COPYRIGHT: (C)2024,JPO&INPIT

Description

TECHNICAL FIELD The present invention relates to a paste food that is easy for people who have difficulty chewing and swallowing to eat.

People who have difficulty chewing and swallowing (hereinafter simply referred to as people who have difficulty swallowing) are likely to aspire when eating, so the food provided as a meal may be minced so that it can be easily crushed with the tongue or gums, or it may be easier to swallow. Efforts are being made to make it into a paste-like form, or to turn it into a gel or sol using a gelling agent to prevent the separated liquid from flowing into the trachea. However, even if ingredients are made into minced, paste, gel, or sol forms for the purpose of making them easier to chew and swallow (hereinafter simply referred to as easier to swallow), syneresis may occur over time or due to freezing and thawing. In order to inhale this, it is necessary to suppress syneresis as much as possible.

On the other hand, people with dysphagia inevitably consume less food and tend to be undernourished, so it is important to design food forms that allow them to ingest sufficient nutrients in small amounts. However, for example, in order to ingest a sufficient amount of protein at a low dose, it is possible to first reduce the water content of the food (increase the protein content), but reducing the water content not only makes the food hard but also causes it to stick to the mouth. It becomes larger and easier to swallow. Therefore, it is necessary to consider designing food forms that have sufficient nutrients and are easy to chew and swallow.

For example, Patent Document 1 discloses that α-amylase, native gellan gum, and agar are simultaneously added to starchy foods (porridge, udon) to produce easily swallowable products with a hardness of 500 to 2000 N/m ² and a deposited amount of 3 g or less. A method for preparing starchy foods (porridge, udon) is disclosed, and Patent Document 2 discloses that proteinaceous foods, especially foods with a fibrous structure such as meat and fish, are decomposed with proteolytic enzymes, and egg whites and gelling agents are decomposed. An easy-to-swallow gel-like food with a hardness of 1,000 to 15,000 N/m ² , an adhesive property of 1000 J/m ³ or less, and a cohesive property of 0.2 to 0.9 when heated and coagulated by blending an appropriate amount of is disclosed.

However, once the enzymatic decomposition process is involved, the hardness and adhesion will vary depending on the degree of decomposition, making it difficult to make subtle adjustments.Also, egg whites form an irreversible heat-coagulated gel. Unpleasant sensation when swallowing. Therefore, there has been a desire for a simple and easy-to-swallow method for preparing paste foods that are rich in starchy or protein-based nutrients but do not require enzymatic decomposition or thermal coagulation gelling agents.

Japanese Patent Application Publication No. 2008-271985 Unexamined Japanese Patent Publication No. 2014-62

When preparing paste foods that are easy to swallow, the moisture content is usually 75-85%, but if you also want to prepare it for the purpose of high nutrition (especially high protein or high carbohydrate), the moisture content will be lower than that. hardness and adhesiveness increase, resulting in worsening of swallowing properties. SUMMARY OF THE INVENTION Therefore, an object of the present invention is to provide a paste food that is highly nutritious and has hardness and adhesive properties that can be easily swallowed by people who have difficulty chewing and swallowing.

The present inventors found that starch decomposition products with a DE of less than 18 and/or Alternatively, the inventors have discovered that the above problems can be solved by incorporating 5 to 20% of a decomposed product of hydroxypropylated starch, and have completed the present invention.

That is, the present invention consists of the following [1] to [11].
[1] A paste food containing 5 to 20% of starch decomposition products with a DE of less than 18, a moisture content of 75% or less, and a hardness of 10,000 N/m ² or less.
[2] The paste food according to [1] above, wherein the starch decomposition product is a hydroxypropylated starch decomposition product.
[3] The paste food according to [1] or [2] above, containing 5 to 40% protein.
[4] A composition for adjusting the hardness of a paste food, which has a moisture content of 75% or less and comprises a starch decomposition product having a DE of less than 18.
[5] The composition for adjusting the firmness of a paste food according to [4] above, wherein the starch decomposition product is a hydroxypropylated starch decomposition product.
[6] The composition for adjusting the firmness of a paste food according to [4] or [5] above, wherein the paste food contains 5 to 40% protein.
[7] The composition for adjusting the hardness of a paste food according to any one of [4] to [6] above, for adjusting the hardness to 10,000 N/m ² or less.
[8] A method for adjusting the hardness of a paste food by adding a decomposed product of starch having a DE of less than 18 to the paste food at a concentration of 5 to 20% to make the hardness 10,000 N/m ² or less.
[9] The method for adjusting the hardness of a paste food according to [8] above, wherein the starch decomposition product is a hydroxypropylated starch decomposition product.
[10] A method for producing a paste food with a hardness of 10,000 N/m ² or less, which comprises adding a decomposed product of starch with a DE of less than 18 to a paste food with a protein content of 5 to 40% in an amount of 5 to 20%.
[11] The method for producing a paste food having a hardness of 10,000 N/m ² or less according to [10] above, wherein the starch decomposition product is a hydroxypropylated starch decomposition product.

According to the present invention, it is possible to easily provide a paste food that is highly nutritious and yet easy to swallow.

In the present invention, "paste food" refers to ingredients such as vegetables, fruits, beans, grains, meat, seafood, eggs, dairy products, or processed foods thereof, either as they are or after being heated, crushed or polished with a masher or mixer. A food product that is prepared by adding or not adding auxiliary materials to crushed or ground products obtained by crushing, pureing, etc., so that the final ingredients become a paste. The "paste food" in the present invention has its hardness and adhesiveness adjusted by adjusting the moisture content to around 80% to make it easier to chew and swallow. Nursing care food that is considered "no need to chew" is assumed, but the water content of commercially available care food that falls under this "no need to chew" category is about 75-85% based on the nutrition information label. The protein content is about 5% at most.
(For example, see https://www.kewpie.co.jp/udfood/assets/pdf/udfood_20210909.pdf).

Here, nursing care food refers to food in general that is eaten by the person being cared for; (1) It is possible to display and sell the food after receiving permission from the Commissioner of the Consumer Affairs Agency pursuant to Article 43, Paragraph 1 of the Health Promotion Act. (2) "Food for people with difficulty swallowing" (license standards I to III), which falls under the category of "food for special uses"; It may also refer to "foods for the elderly" and "foods for people with mastication difficulties" that fall under 1 to 4). Although the paste food of the present invention may be used as a nursing care food, it is not limited to any category of nursing care food. However, for convenience, the "permission criteria II" in (1) above (jelly-like food or mousse-like food. Hardness 1,000 to 15,000 N/m ² , Adhesiveness 3,000 J/m ³ or less, Cohesiveness 0. 2 to 0.9), or the physical property standard “Hardness upper limit value 3,000 N/m ² (Sol)” of “Category 4” in “Universal Design Food” in (2) above, or the physical property standard “Hardness” of “Category 3” An upper limit value of 10,000 N/m ² '' (sol) can also be used as a guide.

The essential component of the paste food of the present invention is one or more selected from starch decomposition products and hydroxypropylated starch decomposition products. The type of starch used as a raw material for these is not particularly limited, and one or more starches selected from potato, tapioca, corn, rice, wheat, sweet potato, pea, sago, or these waxy types can be used, It is sufficient to decompose it using enzymes or acids to the extent that it dissolves when dispersed in water. Specifically, it can be decomposed to a DE of less than 18, preferably DE of 15 or less or 11 or less, more preferably DE of 5 or less. do it. On the other hand, in the present specification, "a decomposition product of hydroxypropylated starch" refers to a decomposition product of starch that is hydroxypropylated by reacting propylene oxide to raw starch, or trimetaphosphoric acid, which is a crosslinking agent, simultaneously or separately with propylene oxide. It refers to a decomposition product of hydroxypropylated phosphoric acid crosslinked starch that has been crosslinked by the action of sodium, phosphorus oxychloride, etc., and is preferably a decomposition product that has been decomposed to the same extent as the starch decomposition product described above. Since both the above-mentioned starch decomposition product and this hydroxypropylated starch decomposition product are starch decomposition products, they are hereinafter also simply referred to as "starch decomposition products."

In the paste food of the present invention, the proportion of the starch decomposition product used is preferably at least 5% by mass or more from the viewpoint of preventing internal syneresis in the food. In addition, as the proportion of its use increases to 10% by mass or more, 15% by mass or more, the effect of improving swallowing ability and reducing adhesion can be obtained, but considering the balance between cost and effectiveness, it is recommended to use up to 20% by mass. It is better to keep it at . This starch decomposition product can be mixed into ingredients in powder form, but it is better to dissolve it in a liquid such as water or seasoning liquid in advance and mix it into the main ingredients (paste meat, fish, etc.). It is uniformly dispersed and the effects of the present invention are efficiently exhibited.

The paste food of the present invention is characterized by being highly nutritious. Specifically, it is characterized by a moisture content of 75% or less. A low water content of 75% or less means that it contains a lot of protein and carbohydrate nutrients, for example, it contains 5% by mass or more of protein and 5% by mass or more of carbohydrates. Note that this carbohydrate includes the above-mentioned starch decomposition product.

A feature of the paste food of the present invention is that it is easy to swallow with syneresis suppressed over time or after freezing and thawing. The hardness is 10,000 N/m2 ^or less (equivalent to UDF Category 3) or 3,000 N/m2 or ^less (equivalent to UDF Category 4), and the labeling for special purpose foods for people with difficulty swallowing is permitted II. As a guideline, the hardness is 1,000 to 15,000 N/m ² , the adhesion is 3,000 J/m ³ or less, and the cohesiveness is 0.2 to 0.9. The hardness here refers to the texture analysis software of a texture measuring instrument, such as CREEPMETER RE-33005B (Yamaden Co., Ltd.).The sample is filled in a container with a diameter of 40 mm to a height of 15 mm, and the sample is measured with a plunger of 20 mm in diameter. This can be confirmed by compressing twice at a compression speed of 10 mm/sec and a clearance of 5 mm and measuring. On the other hand, cohesiveness and adhesion can be measured using the same equipment and conditions as those used to measure hardness, and hardness is expressed by the height of the first compression peak (N/m ² ), whereas Adhesion is expressed by the peak area (J/m ³ ) indicating the negative stress in the tensile process immediately after the first compression, and cohesiveness is expressed by the area ratio of the second compression peak and the first compression peak.

The paste food of the present invention may contain substances other than the decomposition products of starch as long as it does not affect the ease of swallowing and the provision of sufficient nutrients, such as fats and oils, carbohydrates, sugars, dietary fiber, and amino acids. may contain additional nutritional components such as vitamins, iron, and folic acid. Furthermore, when the paste food of the present invention is used after being heated for high temperature sterilization or frozen and thawed, a small amount of modified starch or gelling agent may be used within a range that does not affect the hardness or nutritional composition.

Hereinafter, the present invention will be specifically explained in detail, but the present invention is not limited thereto.

Heat minced pork in a steam convection oven (steam mode 100°C) for 15 minutes, then add it to a mixer with water calculated and measured so that the final moisture content is 60% and make it into a paste (this will be used as a control). ). When adding each starch decomposition product, add the starch decomposition product in the amount replacing the measuring water to a mixer and make a paste (the final moisture content will not be 60% but will be reduced). Each paste was uniformly filled in advance into a stainless steel cylindrical container with a diameter of 40 mm and a height of 20 mm. After leaving it at 20°C for 2 hours, the center of the sample was poured with a resin cylindrical plunger with a diameter of 20 mm. It was measured by compressing it twice (clearance 5 mm) at a compression speed of 10 mm/sec (using texture analysis software CREEPMETER RE-33005B (Yamaden Co., Ltd.)). Note that adhesion was expressed as the peak area (J/m ³ ) indicating the negative stress in the tensile process immediately after the first compression, and cohesion was expressed as the area ratio of the second compression peak to the first compression peak. .

Table 1 shows the measurement results for paste foods using various starch decomposition products. In addition, in the table, "PDx" is an abbreviation of "Paindex", a brand name of a starch decomposition product manufactured by Matsutani Chemical Industry Co., Ltd., and "Max 1000" is a starch decomposition product product of Matsutani Chemical Industry Co., Ltd. The name "Foodtex" is the product name of a decomposed product of hydroxypropylated phosphate crosslinked starch manufactured by Matsutani Chemical Industry Co., Ltd. In addition, the values for water, protein, and carbohydrates in the table are calculated values using the Japanese Food Standard Composition Table 2020 edition (8th edition).

As a result, for a paste food with a low moisture content of 50% and a high protein content of 25% or more, if a decomposition product of starch with a DE of less than 18 is used at 5 to 10%, the hardness will be 10,000 N/m ² or less, It was found that easy swallowing performance equivalent to UDF category 3 was obtained. Furthermore, it was found that when a decomposed product of hydroxypropylated starch was used, the hardness was 3,000 N/m ² or less, and easy swallowing performance corresponding to UDF Category 4 was obtained. In addition, when these starch decomposition products are used, they satisfy all of the following requirements: hardness of 15,000 N/m ² or less, adhesiveness of 3,000 J/m ³ or less, and cohesiveness of 0.2 to 0.9. However, it has been found that it is now possible to label foods for special dietary uses according to Criteria II for labeling for people with difficulty swallowing. In particular, if a decomposed product of hydroxypropylated starch is used, even in a highly nutritious paste food with a low water content of 40%, the hardness will be less than 3,000 N/m ² and the easy-swallowing performance equivalent to UDF Category 4 will be achieved. Therefore, it is very advantageous as a nursing food.

From the above, by using a decomposed product of starch with DE less than 18, preferably DE 11 or less, in place of water in a highly nutritious paste food, it is possible to easily obtain a food that is easy to swallow and has low adhesiveness, so it can be used in the food industry. In addition, it can be advantageously used as a method for preparing meals for people who have difficulty chewing or swallowing in hospitals, facilities, and homes where meals are prepared.

Claims (9)

A paste food containing 5 to 20% of starch decomposition products with a DE of less than 18, a moisture content of 75% or less, and a hardness of 10,000 N/m ² or less. A paste food containing 5 to 20% of a decomposed product of hydroxypropylated starch with a DE of less than 18, a moisture content of 75% or less, and a hardness of 10,000 N/m ² or less. The paste food according to claim 1 or 2, containing 5 to 40% protein. A composition for adjusting the hardness of a paste food, which has a water content of 75% or less and comprises a decomposed product of starch having a DE of less than 18. A composition for adjusting the firmness of a paste food, which has a water content of 75% or less and comprises a decomposed product of hydroxypropylated starch having a DE of less than 18. The composition for adjusting the firmness of a paste food according to claim 4 or 5, wherein the paste food contains 5 to 40% protein. The composition for adjusting the hardness of a paste food according to claim 4 or 5, for adjusting the hardness to 10,000 N/m ² or less. A method for adjusting the hardness of a paste food by adding a decomposed product of starch having a DE of less than 18 to the paste food at a concentration of 5 to 20% to make the hardness 10,000 N/m ² or less. A method for producing a paste food with a hardness of 10,000 N/m ² or less, which comprises adding a decomposed product of starch with a DE of less than 18 to a paste food with a protein content of 5 to 40% in an amount of 5 to 20%.