JP3524729B2 - Swallowable food - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food product that is easy to swallow, and more particularly to a food product that is easy to swallow for individuals with reduced chewing and swallowing functions. It is provided as a food that retains the characteristics of the ingredients. [0002] Conventionally, foods suitable for eating by people with reduced masticatory and swallowing functions include soft foods, chopped foods, and blended foods (crushed foods). Of these, blender foods are most easily swallowed. In addition, since the food materials are mixed and crushed, uniform colors and tastes are obtained, and there is a disadvantage that appetite is not recognized. On the other hand, there is a method in which a food material is hand-made and then re-formed after being crushed. However, there is an inconvenience that a stable and uniform product cannot be produced in large quantities. SUMMARY OF THE INVENTION In view of the above, the present invention crushes fibers and particles of a food material like a blender food and aspirates the food (accidentally, the food is accidentally put into the bronchi during eating). It is an object of the present invention to provide a swallowable food product that has characteristics suitable for prevention and that is industrially producible and can produce a large amount of uniform and stable food. Further, in addition to the above, another object of the present invention is to provide a food product that is easy to swallow and has good appearance and flavor by performing a combination that retains the characteristics of individual food materials. [0004] In order to achieve the above object, the invention according to claim 1 of the present application is to boil a food material such as vegetables, meat, fish and the like, pulverize the fibers and particles thereof , Add one or more of starch, new flour, flour, egg white and gelatin, and reshape the pulverized product or pulverized mixture to solidify, low adhesion during eating, high cohesion, hardness Has a physical property of 5 × 10 ⁴ N / m ² or less and is difficult to aspirate, and by combining a plurality of types of crushed reshaped products such as vegetables, meat, fish, etc. Provided is a swallowable food, characterized in that it is a combination food that can be tasted. DETAILED DESCRIPTION OF THE INVENTION The present invention first involves boiling a food material such as vegetables, meat, fish, etc. to reduce the number of initial bacteria, deactivate enzymes, thermally denature proteins, After softening and cooling, pulverize until a smooth paste is formed without leaving any fibers or particles. Next, starch, fine powder, flour, egg white, gelatin and the like are selected and added to the pulverized product in an appropriate amount, and uniformly mixed. At this time, what is added and how much should be added in consideration of the characteristics of the food material, the physical properties at the time of eating, low adhesion (adhesion), high cohesion, and hardness of 5 × 10 ⁴ N / m ² or less. Next, the pulverized product or the pulverized mixture is re-formed so as to be appropriately solidified. However, in order to obtain a large amount of uniform and stable quality, it is desirable to use a machine or an apparatus to perform the forming. [0007] The shape and size of the reshaped product can be varied from an irregular shape to a fixed shape, and various sizes can be considered. However, it is preferable that the shape and size of the appetite are appreciable when the consumer looks at the reshaped product of the food material, and in consideration of this point, for example, a ginkgo cut shape for carrot, a square cut shape for a potato, The shape and size of the dish in which the food material is used are good, such as a small spherical shape for green peas, a sliced or steak shape for meat, and a cut shape for fish. [0008] Of course, the reshaped product formed into a predetermined shape can be eaten as it is, but when starch, fresh flour, wheat flour or the like is mixed, heating by boiling or retorting is required. In addition, by combining a plurality of reshaped products for each food material having a predetermined shape, it is possible to make one dish, and at this time, together with cooking such as tempering, steaming, frying, stewing, etc., seasonings, spices, sauces And seasoning with sauce. The finished food can be provided to the custodian as it is, but if it is industrially mass-produced, it should be preserved and canned, bottled, retorted pouch food,
It is desirable to make frozen foods and the like. The preferred embodiments of the present invention will be described below in the order of their production steps. Example 1 Fresh corn, carrot and green peas are prepared and washed, and only the edible portion is put into boiling water, boiled, cooled and drained. Then, each is cut into pieces by a silent cutter, and further pulverized by a mass colloid until it becomes a paste without leaving any fibers or particles. Next, starch and the like are mixed with the following composition to form a dough before reshaping. [Table 1] Next, the corn is shaped into a single grain, the ginseng is cut into ginkgo, and the green peas is shaped into a single grain (reshaped) using a shaping device. I made cream boiled. [Table 2] The texture of the prepared mixed vegetable in a cream boiled dish is preferably low in adhesion and high in cohesion, and the hardness is 0.7 × 10 ⁴ N / m.
² , ginseng 0.7 × 10 ⁴ N / m ² , green peas 1.3 × 10 ⁴ N / m ² , all 5.0 × 10 ⁴ N / m
It was an appropriate value of m ² or less. [0015] In addition, the appearance is such that yellow cones, orange carrots, and green green peas are scattered in a white sauce and are appetizing, and the flavor of each vegetable remains good. Met. Example 2 Fresh pork, carrots and potatoes are prepared, and pork is poured into boiling water and boiled.
Cool and drain. Next, this pork is shredded by a silent cutter, and further crushed by a mass colloider until it becomes a paste without leaving any fibers or particles. Ginseng is processed in the same manner as in Example 1, and potato is made from mashed potatoes by mixing starch and the like with the following composition to form a dough before reshaping. [Table 3] Then, the pork is sliced by a molding machine.
Ginseng was cut into a ginkgo shape and potatoes were formed into a potato shape (reshaped), packed in a retort pouch with soy sauce-based sauce in the following composition, and pasteurized at high temperature to prepare meat and potatoes. [Table 4] The texture of the finished meat and potatoes is preferably low in adhesion and high in cohesion, and the hardness is 1.9 × 10 ⁴ N / m ^{2 for} pork and 1.0 × 10 ^{4 for} ginseng. ⁴ N
/ M ² , and the potato was 0.9 × 10 ⁴ N / m ² , all of which were appropriate values of 5.0 × 10 ⁴ N / m ² or less. In addition, the appearance was such that translucent light brown sauce was deliciously entangled in pork, carrots and potatoes, and the flavors of the meat and vegetables remained good. The present invention has the following effects. That is, according to the first aspect of the present invention having the above-described structure, a food product having characteristics suitable for preventing aspiration by pulverizing fibers and particles of a food material like a blender food is provided. In addition, it is possible to provide a swallowable food that can be industrially produced and can produce a large amount of uniform and stable foods.
In addition to this, a combination that retains the characteristics of individual food materials can be performed to provide a swallowable food having good appearance and flavor.

Continuation of front page (56) References JP-A-10-248533 (JP, A) JP-A-4-28763 (JP, A) JP-A-7-250652 (JP, A) JP-A-1-160468 (JP) , A) JP-A-5-76299 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/29-1/308

Claims (1)

(57) [Claims] [Claim 1] Boiling food materials such as vegetables, meat and fish ,
Grind the fibers and particles, add one or more of starch, new flour, flour, egg white, gelatin, and reshape the crushed material or crushed mixture to solidify, low adhesion during eating High cohesiveness and hardness of 5 × 10 ⁴ N /
It is those hard aspiration comprise m ² or less and comprising properties,
A swallowable food product characterized by combining a plurality of types of crushed reshaped products such as vegetables, meat, fish, and the like, so as to be able to taste the color and flavor of each food material.