JP4426359B2 - Method for producing biscuit having good infiltration - Google Patents

Description

  The present invention relates to biscuits and a method for producing biscuits.

In general, biscuits are made from wheat flour, sugar, edible oils and fats, salt, and if necessary, raw materials such as starch, dairy products, egg products, expansion agents, food additives, etc. Food manufactured using a machine and a biscuits oven (Fair Competition Rules for Restricting Provision of Premiums, etc. in the Biscuit Industry Fair Competition Rules Enforcement Regulation Article 1) Furthermore, the biscuits generally have a breaking stress of 3 × 10 ⁵ N / m ² or more before being immersed in water.

  These biscuits are widely used as snacks from infants to the elderly and are indispensable as luxury goods. Moreover, since it can take calories easily, it is in an important position as a snack or part of a meal.

  However, all of the usual commercial biscuits have a firm structure. Therefore, it is difficult for a person with poor chewing ability or swallowing ability, such as an elderly person or an infant, to chew or swallow, and to eat as it is. In addition, normal biscuits have a hard tissue and tend to adhere to teeth, gums, mucous membranes, etc., and therefore there is a risk of clogging in the throat and aspiration, and there is a problem in safety.

  Even those who are inferior in swallowing ability, for example, elderly people have a strong desire to “be able to eat something similar to healthy people in the same way”. At the beginning of the bite, it is desirable to use a biscuits that have a chewy texture, but rapidly absorb saliva in the mouth, become soft, melt well in the mouth, and do not easily adhere to teeth, gums, mucous membranes, etc., and can be easily chewed and swallowed. Masticating and crushing something that is stiff to some extent leads to the development, prevention and recovery of the chewing and swallowing functions of the eater. Therefore, at the beginning of the bite, it is crunchy, but it quickly absorbs saliva in the mouth and softens, melts well in the mouth, and does not adhere to teeth, gums, mucous membranes, etc., and is easy to swallow. There are needs about.

Hygienic Bolo is an example of a confection that quickly breaks down in your mouth. However, sanitary bolos are completely different from biscuits. In terms of raw materials, sanitary bolo does not use edible oils and salt, which are essential for biscuits. By not using edible oils and fats, there are disadvantages that the total calories are low, powdery, and unsuitable as a meal substitute. By not using salt, there is a disadvantage that taste is not good and palatability is not so high. In terms of the manufacturing process, biscuits are fired after the dough is molded with a molding machine, whereas sanitary bolos are fired after kneading the dough into a stick and cutting it into dice, rounding it by rolling the straw. (Non-patent document 1 (Shinwa Confectionary Dai-ichi, Volume 2, Confectionery Experimental Company, first published on February 7, 1973)) has a drawback that productivity is lower than that of ordinary biscuits. In terms of physical properties, the breaking stress of the sanitary Bolo before water immersion is extremely lower than that of biscuits and is about 1 × 10 ⁵ N / m ² . With this level of breaking stress, there is no crunch at the beginning of biting, and nothing happens. And above all, in terms of sensuality, sanitary bolo and biscuits are completely different. Biscuits, including the biscuits of the present invention, are crunchy when put in the mouth and are widely preferred by everyone.

  Patent document 1 (Unexamined-Japanese-Patent No. 10-313767) discloses a low protein wheat product. Bread has been conventionally produced by a medium seed method and has a protein content of 8.0 to 9.0% by weight. According to the method disclosed in Patent Document 1, starch, sugar, fats and oils and By adjusting the amount of water, it was possible to produce a protein even if the protein content was 3.0 to 6.0% by weight for the kidney disease. Biscuits are mentioned as an example of the low protein wheat product of Patent Document 1, but the low protein biscuits produced by the method described in Patent Document 1 are at least used and have a protein content from the biscuits of the present invention. There are differences in different ways. In addition, the biscuit produced by the method of Patent Document 1 has a higher protein content than the biscuit of the present invention, has a hard tissue that dissolves in the mouth, and easily adheres to teeth, gums, mucous membranes, etc. Not suitable for those who have fallen.

Therefore, it is still crunchy at the beginning of the bite, but it quickly absorbs saliva in the mouth and softens, melts well in the mouth, and does not adhere to teeth, gums, mucous membranes, etc. There is a need to do.
Japanese Patent Laid-Open No. 10-313767 (first page) "Shinwa Confectionery Series Vol. 2" Confectionery Experiment Co., published on February 7, 1973, first edition, pages 463-464

  The present invention is intended to solve the above problems, and provides a biscuits that can be safely eaten even by persons with poor chewing ability or swallowing ability, such as elderly people, infants, those with difficulty in chewing, and those with dysphagia. For the purpose.

  As a result of intensive studies to solve the above problems, the present inventors have replaced a portion of the flour conventionally used as a raw material for biscuits with starch, refraining from using a raw material rich in protein, and containing a protein By adjusting the amount to 0.5% by weight or more and less than 3.0%, there was a characteristic that the breaking stress was reduced by rapidly absorbing water in the oral cavity while having an appropriate bite response before water immersion. It was found that biscuits were obtained, and that the biscuits were well melted in the mouth, hardly adhered to teeth, gums and mucous membranes, and were easy to swallow. Based on this, the present invention was completed. Such biscuits melt well in the mouth, do not easily adhere to teeth, gums and mucous membranes, and are easy to swallow, so even those with poor chewing ability or swallowing ability can eat deliciously.

The biscuits of the present invention are biscuits for those with difficulty in chewing or those with difficulty in swallowing, and the biscuits have a breaking stress of 3 × 10 ⁵ N / m ² or more before being immersed in water, and after being immersed in water for 10 seconds. The breaking stress is 1/3 or less of the breaking stress before immersion in water, and the biscuit is a biscuit obtained by firing a biscuit dough, and the dough has a protein content of 0.5 wt% or more. Less than 0% by weight.

  In one embodiment, the dough may be based on starch-based materials, flour, sugars and fats.

  In one embodiment, the starch material / wheat flour weight ratio in the dough may be 1/1 to 5/1.

  In one embodiment, the dough may include wheat starch.

  In one embodiment, the dough may comprise roasted wheat flour, roasted rye flour, roasted brown rice flour, roasted buckwheat flour, roasted corn flour, roasted waxy flour, roasted cane flour, roasted wheat flour or roasted meal.

  In one embodiment, the dough may include lactose.

  In one embodiment, the dough may contain 10% by weight or more and 24% by weight or less of fats and oils.

  In one embodiment, the dough can be rod-shaped or plate-shaped.

  In one embodiment, the biscuits may be rod-shaped with a diameter of 2 mm to 30 mm and a length of 5 cm to 25 cm.

  In one embodiment, the biscuits may be for those with difficulty swallowing.

  The method of the present invention is a method for producing the above-mentioned biscuits, a step of stirring the starch-based material, flour, fats and oils, sugars and other materials for at least 5 minutes to obtain a biscuits dough, a step of molding the biscuits dough And a step of baking the molded biscuit dough to obtain a biscuit.

  In one embodiment, the molding can be performed by a rotary molder or an extruder.

  In one embodiment, in the step of forming the biscuit dough, the biscuit dough may be formed into a rod shape or a plate shape.

  In one embodiment, in the step of molding the biscuit dough, the biscuit dough can be molded so that the biscuits after firing have a rod shape with a diameter of 2 mm to 30 mm and a length of 5 cm to 25 cm.

  In one embodiment, in the method of the present invention, the dough may be mainly composed of starch-based materials, flour, sugars and fats and oils.

  In one embodiment, in the method of the present invention, the weight ratio of starch-based material / flour in the dough may be 1/1 to 5/1.

  In one embodiment, in the method of the present invention, the dough may comprise wheat starch.

  In one embodiment, in the method of the present invention, the dough is roasted wheat flour, roasted rye flour, roasted brown rice flour, roasted buckwheat flour, roasted corn flour, roasted powder, roasted cane flour, roasted wheat flour or roasted fin It may contain flour.

  In one embodiment, in the method of the present invention, the dough may contain lactose.

  In one embodiment, in the method of the present invention, the dough may contain 10% by weight or more and 24% by weight or less of fats and oils.

  In one embodiment, the biscuits may be for those with difficulty swallowing.

  The present invention provides biscuits that can be eaten safely even by those who have good infiltration, good melting in the mouth, and poor chewing ability or swallowing ability. Also provided is a method of manufacturing such a biscuit.

  Hereinafter, the present invention will be described in detail.

<1. Biscuits of the present invention>
The biscuits of the present invention are biscuits for those who have difficulty chewing or who have difficulty swallowing. The biscuits of the present invention can be eaten safely and deliciously even by persons with poor chewing ability or swallowing ability, such as elderly people, infants, chewing disorders, and dysphagia.

  As a result of the inventors' sharp research, it was found that biscuits that can be manufactured and distributed that can be safely eaten by persons with difficulty in chewing must have good water wettability and good meltability in the mouth. It was. In addition, biscuits that can be safely and deliciously eaten by those who have difficulty swallowing do not adhere to teeth, gums, mucous membranes, etc., do not remain in the oral cavity, become clogged in the throat, and risk of aspiration I found that it was necessary to have no sex. Also, in order to aim at the development, prevention and recovery of masticatory and swallowing functions, the biscuits should be soft and immediately after being put into the mouth, while being delicious and firm as before. Thus, it was found that it would be ideal to have physical properties that can be safely swallowed.

  The present inventors have found that the change in breaking stress before and after the water immersion of the biscuits is appropriate as an index of this mouth melting (also referred to as infiltration or water infiltration). The method for measuring the breaking stress (hardness / hardness) of the biscuits before immersion in water conforms to the testing method for food for the elderly by the former Ministry of Health and Welfare and the testing method for baby food of the former Ministry of Health and Welfare. The measuring method of the breaking stress of the biscuit after water immersion is as follows.

(Measurement method of rupture stress of biscuit after water immersion)
(1) Measuring device: Creep meter physical property test system (Yamaden RE-33005);
(2) Measurement conditions: A cylindrical plunger having a diameter of 3 mm is used at a compression speed of 10 mm / second. Measurement room temperature 20 ° C, measurement water temperature 30 ° C;
(3) The biscuit is completely immersed in water, taken out with time, and the breaking stress is measured. Preferably, after immersing in water for 10 seconds, it is taken out from water and set in a measuring device, and the breaking stress is measured. Even more preferably, the breaking stress starts measuring 5 seconds after removal from the water.

  The biscuit of the present invention is stiff before dipping in water (that is, starting to bite), but rapidly softens by dipping in water (that is, water absorption in the mouth), and the breaking stress after dipping in water for 10 seconds is 1/3 or less. Furthermore, it is a physical property that disintegrates in water by soaking in water and decreases its adhesion to teeth, gums, mucous membranes and the like. In other words, it has good water infiltration, and when put in the mouth, even if there is almost no physical force (chewing), it collapses due to saliva, and the adhesion to teeth, gums, mucous membranes, etc. is reduced It changes into a form that can be chewed and swallowed.

  In contrast, conventional biscuits soften softly when immersed in water, and even if softened, they do not collapse unless physical force (chewing) is applied, and adhere to teeth, gums, mucous membranes, etc. However, it hardly decreases.

  As described above, the rate of decrease in rupture stress due to immersion in water for 10 seconds (good or poor invasiveness) is an indicator of whether or not a person with poor chewing ability or swallowing ability can eat.

The biscuits of the present invention preferably have a breaking stress before immersion in water of about 4 × 10 ⁵ N / m ² or more, more preferably about 5 × 10 ⁵ N / m ² or more, and even more preferably. Is about 6 × 10 ⁵ N / m ² or more, particularly preferably about 8 × 10 ⁵ N / m ² or more, particularly preferably about 7 × 10 ⁵ N / m ² or more, most preferably About 9 × 10 ⁵ N / m ² or more. If the breaking stress before dipping in water is too small, it will be unsatisfactory and unsatisfactory, and it may break or break during storage and transportation, and the commercial value as a biscuit may be lost. The breaking stress of the biscuits of the present invention before being immersed in water is preferably about 20 × 10 ⁵ N / m ² or less, more preferably about 18 × 10 ⁵ N / m ² or less, and even more Preferably it is about 16 × 10 ⁵ N / m ² or less, particularly preferably about 14 × 10 ⁵ N / m ² or less, particularly preferably about 12 × 10 ⁵ N / m ² or less, most preferably Is about 10 × 10 ⁵ N / m ² or less. If the breaking stress before immersing in water is too large, it may be too hard to be chewed and it may be difficult for a person with reduced chewing ability to eat.

The biscuits of the present invention preferably have a breaking stress when the measurement is started after 5 seconds after being taken out after being immersed in 30 ° C. water for 10 seconds at a measurement room temperature of 20 ° C. 0.1 × 10 ⁵ N / m ² or more, more preferably about 0.5 × 10 ⁵ N / m ² or more, even more preferably about 1 × 10 ⁵ N / m ² or more, Preferably, it is 1.5 × 10 ⁵ N / m ² or more, particularly preferably 2 × 10 ⁵ N / m ² or more, and most preferably 2.3 × 10 ⁵ N / m ² or more. If the breaking stress after immersion in water is too small, there will be no crunch and it will be unsatisfactory. The biscuits of the present invention, when measured at room temperature of 20 ° C., immersed in water at 30 ° C. for 10 seconds and then taken out and attached to the measuring device, the breaking stress when measurement is started after 5 seconds is preferably About 5 × 10 ⁵ N / m ² or less, more preferably about 4.5 × 10 ⁵ N / m ² or less, even more preferably about 4 × 10 ⁵ N / m ² or less, It is preferably 3.5 × 10 ⁵ N / m ² or less, particularly preferably 3 × 10 ⁵ N / m ² or less, and most preferably 2.5 × 10 ⁵ N / m ² or less. If the breaking stress after immersion in water is too large, it may be difficult to eat for those with reduced chewing / swallowing ability.

  In the present invention, an indicator of the quality of softening due to infiltration of the biscuit of the present invention, that is,

が、１／３以下であることが好ましい。浸潤軟化性は、好ましくは約０．３以下であり、さらに好ましくは約０．２以下である。浸潤軟化性の値が大き過ぎると、口溶けが悪く、嚥下が困難な場合がある。浸潤軟化性は、好ましくは約０．０５以上であり、さらに好ましくは約０．１以上である。浸潤軟化性の値が小さすぎると、口内で軟化し過ぎて、物足りない場合がある。

Is preferably 1/3 or less. The infiltration softening property is preferably about 0.3 or less, more preferably about 0.2 or less. If the value of infiltration softening property is too large, the mouth melts poorly and swallowing may be difficult. The infiltration softening property is preferably about 0.05 or more, more preferably about 0.1 or more. If the value of infiltration softening property is too small, it may become unsatisfactory because it softens too much in the mouth.

  The biscuits of the present invention are also excellent in cohesiveness and adhesiveness when absorbing water, and can be swallowed very smoothly.

  The biscuit of the present invention also absorbs water rapidly and softens easily, so that the muscle strength required for mastication and swallowing is lower than that of ordinary biscuits, and therefore can be easily swallowed even by those who have difficulty chewing or have difficulty swallowing. Further, since the muscle strength required for mastication or swallowing is moderate, it is suitable for use in mastication training for persons with difficulty in chewing or swallowing training for persons with difficulty in swallowing.

<2. Biscuits of the present invention>
The biscuit of the present invention can be obtained by baking a biscuit dough. In the present specification, the biscuits are mainly made of wheat flour, sugars and fats, contain salt, and if necessary, blend raw materials such as starch-based materials, dairy products, egg products, expansion agents, food additives, Or the food which manufactured the added thing using the mixer, the molding machine, and the biscuit oven. In the present specification, a material obtained by mixing and stirring biscuits and before firing is referred to as a biscuit dough. The biscuit dough used in the present invention is preferably composed mainly of flour, saccharides and fats and oils, more preferably starch-based material, flour, sugars and fats and oils. In the present specification, “main component” means that the content of the component in the dough is about 5% by weight or more (preferably about 10% by weight or more).

  The biscuits of the present invention may be soft type biscuits (also referred to as soft biscuits) or hard type biscuits (also referred to as hard biscuits). The biscuits of the present invention are preferably soft biscuits. In this specification, soft biscuits are mainly made of wheat flour, sugar and fats and oils, and contain salt, and if necessary, raw materials such as starch-based materials, dairy products, egg products, expansion agents and food additives are added. After mixing and preparing the dough, the dough is molded and baked in a state where gluten formation in the dough is suppressed by rotary molder, extrusion molding machine, wire cutter, depositor, stencil molder, soft cutting, etc. A biscuits with a soft, crisp and light texture. In this specification, hard biscuits are layered layers obtained by spreading and laminating dough obtained by mixing raw materials with a laminator, rolling to a predetermined thickness with a sheeter, molding and firing. A hard biscuit with a structure. Hard biscuits increase in the amount of gluten produced in the dough due to the manufacturing process, and hard biscuits obtained by baking such dough have a very hard texture. The blending and manufacturing method of the biscuit dough of the present invention is not limited to the so-called biscuit rules. There is no particular restriction on the flavor.

  The protein content of the biscuit dough used for producing the biscuit of the present invention is about 0.5 wt% or more and less than about 3.0 wt%. The protein content of the biscuit dough is preferably from about 1.0% to less than about 2.8% by weight, more preferably from about 1.5% to about 2.6% by weight, most preferably about 2.0 wt% to about 2.4 wt%. In the production of the biscuits of the present invention, the protein content in the biscuit dough is adjusted by appropriately selecting the protein content in the various materials used to make the biscuits and the amount of the various materials used. obtain. For example, the use of a material containing a large amount of protein, such as egg products and dairy products, can be avoided as much as possible, and a carbohydrate-based raw material composition can be obtained.

  The “protein content” in the biscuit dough may be determined by actually analyzing the biscuit dough by an analysis method known in the art. For convenience, the protein content contained in the material used for producing the biscuit You may decide based on.

  The weight ratio of starch-based material / wheat flour in the biscuit dough used for the production of the biscuit of the present invention is 1/1 to 5/1, more preferably 1/1 to 4/1, still more preferably 1 / 1 to 3/1.

(1. Starch-based material)
As a raw material for the dough used for producing the biscuits of the present invention, starch-based materials other than wheat flour can be used. In the present specification, the “starch-based material” refers to a material other than wheat flour, which is a material consisting only of starch or a material containing starch. As the starch-based material, any starch-based material can be used as long as it is a commercially available starch. The starch-based material preferably has a starch content in the material of about 10% by weight or more, more preferably about 20% by weight or more, more preferably about 30% by weight or more, more preferably about 40% by weight, more preferably about 50% by weight, more preferably about 60% by weight or more, still more preferably about 70% by weight or more, and particularly preferably about 80% by weight or more, Particularly preferred is about 90% by weight or more, and most preferred is about 99% by weight or more.

  Examples of starch-based materials include various flours other than starch and wheat flour, and those obtained by roasting these flours. Examples of starch include untreated starch and various modified starches. As the untreated starch, any starch that is commercially available can be used. Examples of untreated starch include underground starches such as potato starch, tapioca starch, sweet potato starch, and crumb starch; ground starches such as wheat starch, corn starch, and rice starch (eg, waxy starch, glutinous starch). As the starch, wheat starch is preferable. When wheat starch is used, both flavor and tissue are better than when other starches are used. Examples of cereal flours include rye flour, brown rice flour, buckwheat flour, corn flour, wax flour, acne flour, wheat flour and fly flour. Examples of roasted flour include roasted wheat flour, roasted rye flour, roasted brown rice flour, roasted buckwheat flour, roasted corn flour, roasted waxy flour, roasted acne flour, roasted wheat flour, roasted meal flour and the like. If the composition of the biscuits is made to have a low protein content, the Maillard reaction is unlikely to occur during firing, and therefore a roasted feeling is difficult to occur. A lack of roasted feeling makes it difficult for ordinary consumers to feel delicious. Therefore, it is preferable to add roasted flour in order to impart a roasted feeling to the low protein content biscuits.

  These starch-based materials may be used alone or in any combination of a plurality of types. It is preferable to combine a plurality of types.

  The amount of starch-based material used to produce the biscuit dough can be appropriately determined by those skilled in the art. The amount of starch-based material used to make the biscuit dough can be determined according to the desired protein content in the biscuit and the amount of flour accordingly. Although the amount (total amount) of the starch-based material varies depending on the ratio of the blending amount of wheat flour, starch, moisture and fat, from the viewpoint of dough moldability, the total amount of the biscuit raw material is preferably about 20 % By weight to about 70% by weight, more preferably from about 30% to about 60% by weight, even more preferably from about 35% to about 55% by weight, most preferably from about 40% to about 50% by weight. . If the amount of the starch-based material is too small, the breaking stress after water immersion of the biscuit obtained by firing may be too high. If the amount of the starch-based material is too large, the connection of the dough may be deteriorated, or the release of the dough from the mold may be deteriorated.

  In the production of the biscuit dough of the present invention, a part of the flour used for the production of the biscuit dough is replaced with a starch-based material, and the weight of the starch-based material in the biscuit dough / the weight of the flour in the biscuit dough is preferably 1 / It is preferable to adjust the formulation so as to be 1 to 5/1, more preferably 1/1 to 4/1, and still more preferably 1/1 to 3/1.

(2. Wheat flour)
The dough used for manufacturing the biscuits of the present invention can be manufactured using wheat flour as a main raw material. The wheat flour contains about 6.5% to about 15% by weight wheat protein. Wheat flour is classified into strong flour, semi-strong flour, medium flour, and weak flour depending on the type of wheat used as a raw material. Strong flour is produced from hard wheat. Semi-strong flour is produced from hard wheat. Medium flour is produced from intermediate wheat. Soft flour is produced from soft wheat. Strong flour, quasi-strong flour, medium flour, and weak flour are also closely related to protein content. The strong flour usually has a protein content of 11.5% by weight or more, preferably 11.5% by weight to 15.0% by weight. The semi-strong powder usually has a protein content of 11.5% by weight or more, preferably 11.5% by weight to 13.5% by weight. The medium strength flour usually has a protein content of 8.0% by weight or more, preferably 8.0% by weight to 10.0% by weight. The soft flour usually has a protein content of 9.5% by weight or less, preferably 6.5% to 9.5% by weight. The flour used in the present invention is preferably a flour. Of course, it is also possible to use strong flour, semi-strong flour and medium flour. These various flours can be appropriately mixed and used at an arbitrary ratio. For example, in a specific embodiment, weak flour and strong flour may be mixed and used, or weak flour and medium flour may be mixed and used. Flour can be produced from wheat kernels by methods well known in the art. For example, wheat flour can be produced by grinding wheat grains with a mortar and sieving. In addition, in this specification, even if what uses wheat flour as a raw material like roast wheat flour (it is also called baking wheat flour), what deactivated active gluten is not included in the category of wheat flour.

  The amount of flour used to produce the biscuit dough can be appropriately determined by those skilled in the art. The amount of flour used to make the biscuit dough can be determined depending on the desired protein content in the biscuit. Although the amount of flour (total amount) varies depending on the blending ratio of flour, starch, moisture and fat, it is preferably about 5% by weight of the total amount of biscuits from the viewpoint of dough moldability. To about 60 wt%, more preferably about 10 wt% to about 50 wt%, more preferably about 15 wt% to about 40 wt%, and most preferably about 20 wt% to about 30 wt%. If the amount of flour is too small, the connection of the dough may be deteriorated, or the release of the dough from the mold may be deteriorated. When there is too much quantity of wheat flour, the breaking stress after the water immersion of the biscuit obtained by baking may become high too much.

  In addition, since it is complicated to measure the amount of protein after the dough has been manufactured and further adjust the amount of protein, it is preferable to control the amount of protein in the dough by adjusting the blending amount of the flour.

(3. Sugars)
Saccharides can also be used as a raw material for the biscuit dough used in the production of the biscuit of the present invention. In the present specification, “saccharide” refers to monosaccharides, disaccharides, oligosaccharides, sugar alcohols and chickenpox. In the present specification, the category of saccharides does not include non-sweet polysaccharides such as starch-decomposed products of tri- or higher sugars (for example, dextrin) and water-soluble dietary fibers (for example, polydextrose). As the saccharide, any saccharide commercially available in the art can be used. Examples of the saccharide include sugar, lactose, isomerized sugar, glucose, maltose, trehalose, maltitol, palatinit; syrup. In order to adjust the sweetness, texture, baking color, shape associated with the degree of swelling, etc. of the target biscuits, one or more sugars can be selected and used as necessary. It is preferable to use a combination of sugar and lactose. Lactose is particularly preferable because it has a merit that a Maillard reaction is likely to occur as compared with other sugars and has a low degree of sweetness, so that it gives an appropriate roasted feeling to the resulting biscuits and does not make the sweetness too strong. Lactose may be added as a lactose-containing material such as sweetened and unsweetened milk. By selecting and using low-sugar sugars, it is possible to adjust the texture and swelling degree of the obtained biscuits.

  The blending amount (total amount) of sugars is typically about 5 wt% to about 30 wt%, more preferably about 8 wt% to about 25 wt% of the total amount of the raw material of the biscuit dough, More preferably, it is about 10% by weight to about 20% by weight. When the amount of the saccharide is too large, problems such as poor dough unity or extensibility and poor moldability, or a shape after baking are likely to occur. If the amount of saccharide is too small, a powdery flavor is felt, the fire is bad and it takes a long time for baking, or adhesion to the band etc. is bad when baking, and shape change such as warping It can happen.

(4. Fats and oils)
Fats and oils can also be used as a raw material for the biscuit dough used for producing the biscuit of the present invention. In the present specification, “oil / fat” refers to vegetable oils, animal fats and processed products thereof. As fats and oils, arbitrary fats and oils marketed in the said field | area may be used. Examples of fats and oils include shortening, margarine, butter, lard, corn oil, olive oil, cottonseed oil, rapeseed oil, soybean oil, coconut oil, sesame oil, sunflower oil, safflower oil, salad oil, powdered oils and fats, Animal fats and oils can be mentioned. In order to improve the flavor and meltability of the obtained biscuits, one or more kinds of fats and oils can be selected and used as necessary.

  The blending amount (total amount) of fats and oils is preferably about 10% by weight or more, more preferably about 13% by weight or more, and further preferably about 15% by weight or more, of the total amount of the raw materials for the biscuit dough. Even more preferably, it is about 18% by weight or more, and particularly preferably about 20% by weight or more. About an upper limit, Preferably it is about 40 weight% or less, More preferably, it is about 30 weight% or less, More preferably, it is about 25 weight% or less, Most preferably, it is about 24 weight% or less. When the amount of fats and oils is too large, the dough becomes too loose and moldability deteriorates, and the shape after baking tends to be distorted. If the amount of oil / fat is too small, the dough mass or extensibility is poor and the moldability deteriorates, the mouth melts poorly, the powdery flavor is felt, the fire is bad and the baking takes a long time. There is a possibility. Usually, the texture of the resulting biscuits becomes more crisp and lighter as the amount of fats and oils increases. The blending amount of fats and oils can be set according to the target texture of the obtained biscuits.

(5. Other materials)
In order to meet the recent health consciousness, the raw material of the biscuit dough of the present invention also includes dairy products, egg products, dietary fiber-containing materials, nutritional functional components such as vitamins and minerals, physiological functional components such as peptides and polyphenols. obtain.

  As used herein, “dairy product” refers to milk or a product produced therefrom. The dairy product can be of any animal origin, but is preferably a cow-derived dairy product. Examples of dairy products include milk, cream, cheese, casein, concentrated whey, concentrated milk, defatted concentrated milk, non-sugared milk, non-sugared defatted milk, sweetened milk, sweetened defatted milk, whole milk powder, and skimmed milk powder. , Cream powder, whey powder, whey protein, whey protein purified product (for example, β-lactoglobulin purified product, α-lactalbumin purified product or serum albumin purified product), sweetened powdered milk, prepared milk powder, fermented milk, lactic acid bacteria beverage and milk A drink is mentioned.

  As used herein, “egg product” refers to an egg or a product produced therefrom. The egg product can be from any animal, but is preferably a chicken-derived egg product. The egg product may be a material not subjected to special purification, such as raw whole egg, raw egg white, raw egg yolk, dried whole egg, dried egg white, and dried egg yolk.

  In the present specification, the “dietary fiber-containing material” refers to a food material containing dietary fiber. “Dietary fiber” refers to a fibrous material contained in food, and dietary fiber is not digested by human digestive enzymes. The dietary fiber can be any dietary fiber, and thus the dietary fiber-containing material can also be any dietary fiber-containing material. There is no upper limit to the amount of dietary fiber in the dietary fiber-containing material, and it can be arbitrarily set. The dietary fiber-containing material may be pure dietary fiber (ie, 100% dietary fiber).

  Dietary fiber can be divided into water-soluble dietary fiber and water-insoluble dietary fiber depending on the ease of dissolution in water. Examples of water-soluble dietary fibers include polydextrose, inulin, indigestible dextrin, pectin, guar gum and the like. Examples of water-insoluble dietary fibers include cellulose, lignin, chitin, chitosan and the like.

  The dietary fiber may be artificially produced, a product obtained by purifying or concentrating a dietary fiber fraction from a material containing dietary fiber, or a food product as it is. Examples of artificially produced dietary fiber include polydextrose, indigestible dextrin, crystalline cellulose and the like.

  Examples of dietary fiber obtained by purifying or concentrating a dietary fiber fraction from a material containing dietary fiber include inulin, pectin, guar gum, lignin, chitin, chitosan, cellulose and the like. Examples of materials containing inulin include Jerusalem artichoke and burdock. Examples of materials containing pectin include various fruits such as citrus fruits. An example of a material containing guar gum is guar seed, which is a leguminous plant. Examples of materials containing lignin include cocoa, beans, and bran. Examples of materials containing chitin or chitosan include shells such as crabs and shrimps. Examples of the material containing cellulose include okara powder, bran, soybean, burdock and the like. The bran is a residue left after the grain is crushed and the flour is taken. The bran is preferably wheat bran, barley bran, rye bran, oat bran, more preferably wheat bran.

  Examples of food forms as they are include vegetables, fruits, and cocoa powder.

  The blending amount of the dietary fiber-containing material can be appropriately set according to the amount of dietary fiber to be blended in the biscuit dough. Water-insoluble dietary fiber has the property that even when a biscuit is immersed in water, it hardly absorbs water and does not swell. The water-soluble dietary fiber absorbs moisture when the biscuit is immersed in water and swells and easily breaks the biscuit. Therefore, it is preferable to add as much as possible if there is no problem in terms of nutritional value.

Nutritional functional components such as vitamins and minerals tend to be deficient in the diet of modern people, so when used as a raw material, the obtained biscuits become more suitable as a cereal food. Examples of vitamins include vitamin A, vitamin B ₁ , vitamin B ₂ , vitamin B ₆ , vitamin D, vitamin E, and folic acid. Examples of minerals include calcium, iron, zinc and magnesium. As the raw material for the biscuits of the present invention, calcium or iron is preferably used, and calcium and iron are more preferably used. Calcium is usually used in the form of calcium salt or as a substance containing a large amount of calcium salt. Examples of calcium salts include uncalcined calcium and bone uncalcined calcium. Examples of uncalcined calcium include shell uncalcined calcium, coral uncalcined calcium, nacreous uncalcined calcium, eggshell uncalcined calcium, and milk calcium. Eggshell calcium is preferably used. Iron is usually used in the form of a salt. Examples of iron salts include ferric chloride, sodium ferrous citrate, iron citrate, ammonium iron citrate, ferrous gluconate, iron sesquioxide, iron chlorophyllin sodium, iron lactate, ferric pyrophosphate Is mentioned. It is preferable to use ferric pyrophosphate.

  As the raw material for the biscuits of the present invention, any other raw material that can be used as a raw material for biscuits can also be used. Examples of such other materials include flavoring raw materials, expanding agents, emulsifiers, acidulants such as citric acid, and additives such as fragrances.

  The “tasting raw material” in the present invention refers to a food material added for the purpose of imparting a specific taste to the obtained biscuits. Examples of taste ingredients include peanuts, almonds, macadamia nuts, cashew nuts, chestnuts, sesame and other seeds; chocolate chips and other confectionery; carrots, tomatoes, onions and other vegetables; strawberries, oranges, raisins, apples, Fruits such as kiwi, pineapple, plum, banana; algae such as green seaweed, kelp, seaweed; beverages such as coffee, tea, cocoa, beer, wine; salt, consomme, soy sauce, sauce, curry powder, pepper, cinnamon And other seasonings and spices. The form of the taste raw material may be any form such as raw, dried product, paste, puree, powder, and lump. In order to impart the desired flavor to the biscuits, one or more flavoring materials can be selected and used as necessary.

  The amount of the flavoring raw material is typically about 0.1 wt% to about 30 wt%, more preferably about 0.5 wt% to about 20 wt% of the total amount of the biscuit dough raw material. More preferably from about 1% to about 15% by weight. When the blending amount of the taste raw material is too large, problems such as poor dough unity or extensibility and poor moldability are likely to occur.

  In the present specification, the “expansion agent” refers to a substance added for the purpose of expanding the expanded confectionery. Examples of the expansion agent include baking soda, sodium bicarbonate, baking powder and the like. For the purpose of adjusting the degree of expansion and texture of the obtained biscuits, one type or two or more types of expansion agents can be selected and used as necessary. In the case of the biscuits of the present invention, it is not always necessary to add a swelling agent, but if you want to increase the expansion further, or if you want to make the texture lighter, the blending amount is set according to the desired degree of expansion and texture be able to. If the amount of the expansion agent is too large, the biscuit dough may feel bitter.

  Examples of the emulsifier include lecithin, sucrose fatty acid ester, and glycerin fatty acid ester. When adjusting the texture of the resulting biscuits and for the purpose of suppressing oil and fat separation during molding, one or more emulsifiers can be selected and used as necessary. Although it varies somewhat depending on the type of emulsifier and the HLB, the larger the amount of emulsifier, the more generally the texture of the resulting biscuits becomes lighter and more crunchy. The blending amount can be set according to the texture. If the amount of emulsifier is too large, the biscuit may feel bitter.

  In the present specification, the “acidulant” refers to a substance added for the purpose of imparting sourness to the biscuit. As the acidulant, any acidulant that can be used in the art can be used. The blending amount of the acidulant can be set according to the target acidity level. If the amount of the sour agent is too large, the biscuit may feel excessive sourness.

  In the present specification, the “perfume” refers to a substance added for the purpose of imparting a scent to a biscuit. As a fragrance | flavor, the arbitrary fragrance | flavors which can be used in the said field | area may be used. The blending amount of the fragrance can be set according to the target fragrance. If the amount of the fragrance is too large, the biscuit may feel bitter.

<3. Method for producing biscuit of the present invention>
The biscuit of the present invention comprises a step of obtaining a biscuit dough by stirring starch-based material, flour, fats and oils, saccharides and other materials for at least about 5 minutes, a step of molding the biscuit dough, and firing the formed biscuit dough Thus, it is manufactured by a method including a step of obtaining a biscuit.

  In this method, first, a biscuit dough is made by adding water, if necessary, and mixing to starch-based material, flour, fats, sugars and other materials and stirring for at least about 5 minutes. When the raw material of the biscuit dough has a powder raw material and a liquid raw material, the powder raw material is first mixed and the liquid raw material is mixed in advance, and then the powder raw material mixture and the liquid raw material mixture are mixed. Preferably it is done. The amount of water added refers to the amount added separately from the amount of water derived from the taste raw material for the purpose of bringing the dough into an appropriate state. That is, when blending a large amount of flavoring raw materials such as milk and raw eggs, it may not be necessary to blend water separately. If the amount of water is too large, the dough will become sticky and the moldability will deteriorate, the baking will be too large, it will expand more than necessary, and the desired shape or texture will not be obtained. Cheap. If the amount of water added is too small, problems such as dough consolidation or extensibility and poor moldability, poor meltability, and a powdery flavor are likely to occur. For the stirring, any mixer used in a normal biscuit manufacturing process can be used regardless of the shape such as a vertical type and a horizontal type. Any stirring method may be used as long as the raw materials are mixed substantially uniformly. The agitation time will of course vary depending on the amount of material being agitated, but is at least about 5 minutes, preferably at least about 8 minutes, more preferably at least about 10 minutes.

  Next, a biscuit dough is formed. Molding can be performed by any method known in the art. The molding is performed by, for example, a rotary molder, an extrusion molding machine, a wire cutter, a depositer, a stencil molder, or soft cutting.

  The molding method using a rotary molder typically includes a rotating roll (also referred to as a mold roll) provided with a biscuit mold, and a roll that rotates in the opposite direction to the roll and is in contact with the roll through the fabric. The biscuit dough is molded by feeding the biscuit dough between them, and the mold is placed by bringing the rotating roll after molding into contact with a transfer means such as a molder belt (also called a campus belt or a conveyor belt). In this method, the formed biscuit dough is peeled off by the transfer means, and a molded biscuit dough is obtained. The rotary molder is also called a rotary mold method. The biscuit mold provided on the rotating roll can be of any shape, but preferably has a design, size and thickness that facilitates removal from the mold. Examples of designs that are easily removed from the mold include relatively simple shapes such as a circle, a triangle, a rectangle, a heart shape, a chrysanthemum shape, and a cherry shape. When molding by a rotary molder, it is preferable to moisten the molder belt. Wetting the molder belt makes it easier to transfer the biscuits from the mold roll to the molder belt.

  The molding method using an extrusion molding machine is a method of forming a rod shape by continuously extruding a dough from a die or the like and cutting it at an appropriate length.

  The molding method using a wire cutter is a method of obtaining various shapes by cutting a dough extruded from a base or the like with a thin thread metal. The wire cutter is also called a wire cut method. In order to obtain a molded fabric continuously with a wire cutter, it is necessary that the fabric is not soft and has an appropriate softness, and that the thickness of the molded fabric cut with a wire is more than a certain value.

  A molding method using a depositor is a method in which a biscuit material is discharged from a squeeze base or the like and directly molded on a band, a display board, or the like. The depositor is also called a squeeze method.

  The molding method using a stencil molder is a method of molding while rubbing the fabric on the band, and only fabric with a high moisture content can be used. The stencil molder has two cylinders on the outer side and the inner side, the outer side is a cylinder with a hole of a desired shape, and a part of the hole is also opened on the inner side. The dough is convected and poured into the inlet side of the outer molder type. When the outer side rotates and the mold comes down, the outer hole and the inner hole are connected, air enters, the fabric falls onto the band, and the desired molded fabric is obtained. The stencil molder is also called stencil method or rubbing method.

  The soft cutting method is a method in which a softly prepared biscuit dough is spread without being folded, and is extracted by a cutter and molded.

  In the method of the present invention, in particular, a rotary molder is most suitable for making biscuits while maintaining productivity while mixing a large amount of starch-based material.

  In the method of the present invention, the shape of the biscuits of the present invention can be any shape, regardless of whether it is molded using a rotary molder, extrusion molding machine, wire cutter, depositor, stencil molder or soft cutting. Can be selected. For example, it can be formed into a thin plate shape, a cone shape, a rod shape, a spherical shape, or the like. A thin plate shape is preferable. More preferably, the shape of the flat surface is a relatively simple shape such as a circle, a triangle, a rectangle, a heart shape, a chrysanthemum shape, or a cherry shape. In the present specification, when it is described as “polygon” or “corner”, it goes without saying that the corner portion has a so-called “rounded tip at an industrially practical level”. It also includes “R” corners. When molding by a rotary molder, it is preferable to increase R because release from the mold roll becomes easier. Moreover, in order to appeal to consumers, a picture, a character, a pattern, etc. of arbitrary shapes may be provided on the surface of the biscuit dough.

  When the biscuit is baked into a thin plate, it is easy to eat, is easy to eat, is less susceptible to molding stress than the complex shape, and does not damage the dough significantly. The biscuit dough is preferably molded into a thin plate shape. When forming into a thin plate shape, the thickness of the biscuits after firing (preferably the thickness of the thickest part) is preferably about 1 mm to about 20 mm, more preferably about 1.5 mm to about 15 mm, and even more preferably about 2 mm to It is preferable to mold so as to be about 10 mm, particularly preferably about 2.5 mm to about 5 mm. If the thickness of the biscuits is too thick, even if moisture is absorbed in the mouth, the mouth melt may be poor.

  In another embodiment, the biscuits are preferably molded into a rod shape. It is because it is easy to irritate | stimulate k point | piece in an oral cavity of an eater when the obtained biscuit is rod-shaped. In the case of a rod, this biscuit dough preferably has a biscuits diameter after firing of preferably from about 2 mm to about 30 mm, more preferably from about 5 mm to about 25 mm, even more preferably from about 7 mm to about 20 mm, particularly preferably from about 10 mm to about Molded to 15 mm. The biscuit dough is also shaped so that the length of the biscuit after firing is preferably about 5 cm to 25 cm, more preferably about 7 cm to about 20 cm, and even more preferably about 10 cm to about 15 cm.

  Next, the formed biscuit dough is baked by any baking conditions and any method known in the art to obtain the biscuits of the present invention. For firing, for example, a fixed oven, a continuous oven, a direct oven, a hot air circulation oven, or the like can be used. The molded fabric can be fired using a steel belt, a heavy mesh, a light mesh or the like as required. The firing time varies depending on the size of the molded dough, as with conventional biscuits, but is usually 3 to 30 minutes in the range of 120 to 300 ° C. If a large amount of moisture remains in the biscuits after baking, the texture of the biscuits may become sticky, the mouth melts poorly, or may become powdery. For this reason, it is important to sufficiently disperse moisture within a range where the product does not burn.

  In the present specification, the “water content” refers to the ratio of the moisture contained in the biscuit to the weight of the entire biscuit. For example, when 1 g of water is contained in 100 g of biscuits, the water content of the biscuits is about 1% by weight. Methods for measuring moisture content are known to those skilled in the art. For example, using an infrared moisture meter, first measure the weight of the crushed biscuits, then hold the crushed biscuits for 10 minutes at 105 ° C., measure the weight of the biscuits after holding for 10 minutes, and compare with before holding Thus, the moisture content can be determined from the weight lost after holding for 10 minutes. The water content in the biscuits immediately after firing is preferably about 5% by weight or less, more preferably about 3% by weight or less, still more preferably about 2% by weight or less, and particularly preferably about 1% by weight or less. When the amount of water in the biscuits immediately after baking is too large, the texture of the obtained biscuits may be too soft or the melting of the mouth may be poor.

  In addition, after firing, the biscuits may absorb moisture in the air. When there is too much moisture after storage and moisture absorption, the texture of the biscuits tends to be moist. Therefore, it is preferable that the biscuits after firing are stored in a form that hardly absorbs moisture in the air. For example, the biscuits after firing are preferably sealed and stored. In the case of airtight storage, it may be stored together with a hygroscopic agent, or stored in an airtight container filled with an inert gas (for example, nitrogen). However, the biscuit of the present invention may be stored in an open container as long as it does not absorb too much moisture.

  In the present specification, the moisture content of a biscuit that has been unwrapped for eating and not immersed in a liquid such as water is referred to as the moisture content of the biscuit. When eating immediately after baking, the moisture content of the biscuit immediately after baking is called the moisture content of a biscuit. When baked, stored for a certain period of time, and eaten, after being stored by various methods as described above, the storage state is released and the moisture of the biscuits in a state not immersed in a liquid such as milk The amount is called the moisture content of the biscuit.

  The biscuit produced in this way has good water infiltration and is hard before eating, but softens immediately when put in the mouth, and eats deliciously and safely even for those with poor chewing or swallowing ability The physical properties that can be achieved.

  Further, the biscuits of the present invention can be made into a composite confectionery by a known method. For example, if the biscuits are plate-like, the cream can be sandwiched between two biscuits. If the biscuits are stick-shaped, an oily confectionery such as chocolate or seasoning oil can be coated. The manufacturing method of composite confectionery is well-known in the said field | area.

<4. Biscuits feeding method of the present invention>
The biscuit of the present invention may be eaten by a normal feeding method, or may be eaten so as to induce chewing or swallowing. It is preferable to take a feeding method that induces mastication or swallowing, and it is preferable to take a feeding method that induces swallowing. In order to induce mastication and swallowing, the K-point is preferably fed so as to stimulate the pressure. The K point is a place on the inner side of the rearmost part of the rear triangle of the rear molar, which is slightly posterior, where a chewing-like movement and subsequent swallowing reflex are induced. K points are well known in the field of care and eating training for people with difficulty swallowing. The eating method that stimulates the K point may be performed by a person with difficulty in chewing or a person with difficulty in swallowing, or a caregiver of a person with difficulty in chewing or a person with difficulty in swallowing may perform the subject.

  As is known in the art, chewing and swallowing are completely different actions, and the muscles involved in each of these actions are also completely different.

  Chewing is to chew food that has entered the mouth. The muscles used for mastication are mainly the masseter and frontal abdominal muscles.

  On the other hand, swallowing means until the chewed food is swallowed to the esophagus. To describe each swallowing stage in more detail, first, food that is swallowed by chewing in the mouth (called a bolus) is sent to the pharynx using the tongue. At this time, the elevation of the tongue tip plays an important role. If the tip of the tongue cannot be raised and applied to the upper jaw, the bolus cannot be delivered to the pharynx and will remain in the mouth forever. Lip delivery also plays an important role during delivery to the pharynx. If the lips cannot be closed, the bolus cannot be sent to the pharynx, and the bolus leaks out of the oral cavity. When feeding the bolus into the pharynx, the soft palate rises and simultaneously swells back, preparing to block the oral cavity and nasal cavity. The tongue is then firmly attached to the palate, the hyoid bone is lifted, the larynx moves upward and forward, and therefore the epiglottis falls backwards. At this time, the soft palate blocks the oral cavity and the nasal cavity. At this time, if the oral cavity and nasal cavity cannot be blocked, food or moisture will flow back into the nasal cavity. From this point on, breathing stops. The whole tongue then touches the palate, so the hyoid bone is pulled further upwards, the larynx moves further forward, and the epiglottis collapses in a manner that covers the organ. Moreover, when the larynx moves upward and forward, the esophageal entrance part behind the pharynx opens, and the bolus is pushed there. At this time, if the larynx cannot sufficiently move forward and forward, the opening of the esophagus entrance becomes insufficient, and as a result, the bolus that could not enter the esophagus enters the trachea. This is called aspiration. Aspiration occurs not only due to esophageal insufficiency, but also to timing of swallowing. The bolus movement of the esophagus then moves the bolus through the esophagus toward the stomach. At this time, the tongue firmly pressed against the palate weakens the tension, the hyoid bone and the larynx descend downward, and the epiglottis begins to rise again, and the soft palate also begins to return to its original position. Therefore, nasal and pharyngeal traffic is resumed and breathing is resumed. Thus, swallowing involves a large number of organs and their muscles, and these movements must be performed as a series of emphasized flows.

  In the present specification, a mastication-impaired person refers to a patient whose masticatory ability is lower than that of a healthy person. The present invention is suitable for persons with mastication disorders. The present invention is suitable for a mastication disorder person who has a mastication disorder but does not have a swallowing disorder. In general, elderly people often have reduced masticatory ability, and even non-elderly people suffer from masticatory disorders due to reduced masticatory ability due to tooth loss, occlusion, tongue problems, masticatory muscle abnormalities, and the like.

  On the other hand, in this specification, a dysphagic person refers to a person whose dysphagia is reduced as compared with a normal person. The present invention is suitable for people with dysphagia. In general, dysphagia occurs due to sequelae of stroke, cerebrovascular dementia, esophageal stricture due to esophageal cancer, and the like. The present invention can be suitably used for a chewing / swallowing disorder person who has both a mastication disorder and a dysphagia, and a dysphagia person who does not have a mastication disorder but has a dysphagia.

  The present invention is illustrated by the following examples and comparative examples, but the present invention is not limited to these examples.

  In the following examples and comparative examples, the following materials having the following product names purchased from the following were used: wheat flour, commercially available flour; wheat starch, commercially available wheat starch; roasted flour, commercially available roast Wheat flour; shortening, vegetable commercial product; sugar, commercial granulated sugar; salt, salt produced by Nippon Tobacco Co., Ltd .; sweetened milk, commercial sweetened milk; swelling agent, commercial ammonium carbonate; skimmed milk powder, Commercial skim milk powder.

  The protein content in the used wheat flour, wheat starch, roasted wheat flour, sweetened starch and dried egg was measured by the nitrogen quantitative conversion method defined in April 26, 1999, in the New Era No. 13, respectively. 8.0 wt%, 0.4 wt%, 8.8 wt%, 7.8 wt%, and 49.1 wt%. Of the materials used, the other materials do not contain proteins.

(Example 1: Production of biscuits for those with difficulty in chewing and those with difficulty in swallowing)
The sugar batter method usually used for the production of biscuits was used, and the materials in the weight ratios shown in Table 1 were used. First, shortening and sugar are mixed to make a cream, then flour and wheat starch are added and mixed gently, and then the sweetened milk, salt and swelling agent dissolved in water are gradually added to make the biscuit dough. Obtained. The biscuit dough was formed into a plate shape of 22 mm long, 37 mm wide, and 2.8 mm thick with a rotary molder (manufactured by Shiino Kogyo Co., Ltd.), and baked at 180 ° C. for 8 minutes using a fixed oven. % By weight. The obtained biscuits had a plate shape having a height of 23 mm, a width of 38 mm, and a thickness of 3 mm, with the central portion slightly raised from the peripheral portion.

  When the total protein content of the obtained biscuits was calculated from the total protein content contained in each material used and the usage amount of each material, it was 2.8% by weight.

(Comparative Example 1: Production of ordinary biscuits)
Use biscuits in the same manner as in Example 1 except that flour is used instead of wheat starch, roasted flour is not used, shortening and sugar content is reduced, sweetened condensed milk content is increased, and dried whole eggs are added. Obtained. Table 1 shows the composition of the materials used.

  It was 7.4 weight% when the total protein content contained in each used material was computed like Example 1. FIG.

（官能評価１：実施例１および比較例１のビスケットの官能評価）
実施例１および比較例１のビスケットのそのままでの食感を、２４人の健康な成人（男性１５名女性９名；平均年齢３５．６±６．６歳）によって官能評価した。評価項目は、１．噛み切り易さ、２．歯・歯茎・粘膜への付着、３．口中のまとまり易さ、４．口溶けの良さ、５．飲み込み易さ、６．水の要求度、７．やわらかさ、８．美味しさの８項目であった。「噛み切り易さ」については、「噛み切りにくい」を１とし、「噛み切りやすい」を５とし、評価対象物の噛み切り易さが１と５との間のどのへんに位置するかを１から５までの線分上の位置として各人が評価し、その値（整数とは限らない）を測定し、平均値を求めた。「歯・歯茎・粘膜への付着」については、「付きやすい」を１とし、「付きにくい」を５として、「噛み切り易さ」と同様に測定し、平均値を求めた。「口中のまとまり易さ」は、「まとまりにくい」を１とし、「まとまりやすい」を５として、「噛み切り易さ」と同様に測定し、平均値を求めた。「口溶けの良さ」については、「口溶けが悪い」を１とし、「口溶けが良い」を５として、「噛み切り易さ」と同様に測定し、平均値を求めた。「飲み込み易さ」については、「飲み込みにくい」を１とし、「飲み込みやすい」を５として、「噛み切り易さ」と同様に測定し、平均値を求めた。「水の要求度」については、「欲しくなる」を１とし、「欲しくならない」を５として、「噛み切り易さ」と同様に測定し、平均値を求めた。「やわらかさ」は、「かたい」を１とし、「やわらかい」を５として、「噛み切り易さ」と同様に測定し、平均値を求めた。「美味しさ」は、「美味しくない」を１とし、「美味しい」を５として、「噛み切り易さ」と同様に測定し、平均値を求めた。結果を図２に示す。

(Sensory evaluation 1: Sensory evaluation of the biscuits of Example 1 and Comparative Example 1)
The texture of the biscuits of Example 1 and Comparative Example 1 as they were was subjected to sensory evaluation by 24 healthy adults (15 males and 9 females; average age: 35.6 ± 6.6 years). Evaluation items are: Easy to bite, 2. 2. Adhesion to teeth, gums and mucous membranes 3. Easy to unite in the mouth. 4. Good melting of the mouth Easy to swallow, 6. 6. water demand; Softness, 8 There were 8 items of deliciousness. With regard to “ease of biting”, “difficult to bite” is set to 1, “easy to bite” is set to 5, and the range between 1 and 5 where the ease of biting of the evaluation object is located. Each person evaluated it as a position on a line segment from 1 to 5, and measured the value (not necessarily an integer) to obtain an average value. With respect to “adhesion to teeth, gums and mucous membranes”, “easy to stick” was set to 1, “hard to stick” was set to 5, and the same as “ease of biting” was measured, and an average value was obtained. “Ease of uniting in the mouth” was measured in the same manner as “Ease of biting” with “Easy to unite” as 1, and “Easy to unite” as 5, and the average value was obtained. As for “goodness of mouth melting”, “bad mouth melting” was set to 1 and “good mouth melting” was set to 5, and the average value was determined in the same manner as “ease of biting”. Regarding “ease of swallowing”, “difficult to swallow” was set to 1, and “easy to swallow” was set to 5, and the same as “ease of biting” was measured, and an average value was obtained. The “degree of water requirement” was measured in the same manner as “ease of biting” by setting “I want” to be 1 and “I don't want” to be 5, and the average value was obtained. The “softness” was measured in the same manner as “ease of biting” with “hard” as 1, and “soft” as 5, and an average value was obtained. The “deliciousness” was measured in the same manner as “ease of biting” with “not delicious” as 1, and “delicious” as 5, and the average value was obtained. The results are shown in FIG.

  As a result, it was found that the biscuits of Example 1 had the same ease of biting as the biscuits of Comparative Example 1, and had moderate hardness at the beginning of biting. Moreover, it turned out that the biscuit of Example 1 melts well in the mouth, does not adhere so much in the oral cavity, is very easy to swallow, and is easy to swallow. Furthermore, although the biscuits of Example 1 contained starch, they had a moderate roasted feeling and were as good as biscuits using conventional wheat flour. Moreover, the biscuit of Example 1 did not require water after eating.

  On the other hand, the biscuit of Comparative Example 1 has the same melting point as that of a normal biscuit, and it took time to become soft. Moreover, the biscuits of Comparative Example 1 were easy to adhere to the oral cavity and were difficult to swallow compared to the biscuits of Example 1. In addition, the biscuit of Comparative Example 1 required water after eating because it remained powdery in the oral cavity.

  From this, it was shown that the biscuits of Example 1 have extremely excellent quality as biscuits for those with difficulty in chewing and those with difficulty in swallowing.

(Physical Evaluation 1: Physical Evaluation of Biscuit of Example 1 and Comparative Example 1)
The breaking stress of the biscuits of Example 1 and Comparative Example 1 before and after water immersion was measured by the following method. In these measurements, a creep meter physical property test system (Yamaden RE-33005) was used as a measuring device. In the measurement, a 3 mm diameter cylindrical polyacetal resin plunger was used at a compression rate of 10 mm / second and a distortion rate of 70%. The measurement room temperature was 20 ° C., and the measurement water temperature was 30 ° C.

  The measurement method of the breaking stress of the biscuits before water immersion was performed in accordance with the test method for food for elderly people of the former Ministry of Health and Welfare and the test method for baby food of the former Ministry of Health and Welfare.

  The measuring method of the breaking stress of the biscuit after water immersion is as follows. First, the biscuit was completely immersed in 30 ° C. water for 10 seconds at a measurement room temperature of 20, and then taken out. Immediately after taking out from water, it set to the measuring apparatus, and about 5 seconds after taking out from water, the measurement of the breaking stress was started.

  The measurement results of the breaking stress of these biscuits are shown as a graph in FIG. The measurement result is an average value of five measurements.

  The breaking stress after 10 seconds of water immersion of the biscuit of Example 1 is 1/3 or less at 26% before water immersion, whereas the breaking stress after 10 seconds of water immersion of the biscuit of Comparative Example 1 is 84%. Met. This also shows that the biscuits of Example 1 are extremely excellent in water infiltration and disintegration in the oral cavity.

(Physical Evaluation 2: Further Measurement of Breaking Stress of Biscuits of Example 1 and Comparative Example 1)
For the biscuits of Example 1 and Comparative Example 1 before the water immersion and after the water immersion, the physical evaluation 1 described above except that the water immersion time was 5 seconds, 10 seconds, 15 seconds and 60 seconds. It was measured according to the same method. In addition, the breaking stress before water immersion was made into the breaking stress of water immersion time 0 second.

  The measurement results of the breaking stress of these biscuits are shown in FIG. The measurement result is an average value of five measurements.

  As a result, it was found that the biscuit of Example 1 had the same degree of hardness as the biscuit of Comparative Example 1 before being immersed in water, but rapidly softened when immersed in water. In addition, when the biscuits of Example 1 were immersed in water for 20 seconds, the structure collapsed and it was impossible to measure the breaking stress. From this, it was found that the biscuits of the present invention have extremely excellent characteristics for those with difficulty in chewing and those with difficulty in swallowing.

(Physical evaluation 3: measurement of cohesiveness and adhesion of the biscuits of Example 1 and Comparative Example 1)
The cohesiveness and adhesion of the biscuits of Example 1 and Comparative Example 1 before and after water immersion were measured. The water immersion time was 5 seconds, 10 seconds, 15 seconds and 60 seconds, and the water immersion time was 0 seconds. In the measurement of cohesiveness and adhesion, a creep meter property test system (Yamaden RE-33005) was used as a measuring device. In the measurement, a 3 mm diameter cylindrical plunger made of polyacetal resin was used at a compression speed of 10 mm / second, a return distance of 5 mm, a compression frequency of 2 times, and a distortion rate of 70%. The measurement room temperature was 20 ° C., and the measurement water temperature was 30 ° C.

  The measurement results of the cohesiveness and adhesion of these biscuits are shown in FIG. The measurement result is an average value of five measurements.

  As a result, it was found that the biscuits of Example 1 had a property of extremely low adhesion while having almost the same cohesion as the biscuits of Comparative Example 1. In addition, when the biscuit of Example 1 was immersed in water for 20 seconds, the structure | tissue disintegrated and it was impossible to measure cohesion and adhesiveness. From this, it was found that the biscuits of the present invention have extremely excellent characteristics for those with difficulty in chewing and those with difficulty in swallowing, especially for those with difficulty in swallowing.

(Biological measurement 1: Chewing characteristics of biscuits of Example 1 and Comparative Example 1)
The chewing characteristics of the biscuits of Example 1 and Comparative Example 1 were measured. In this measurement, an NEC digital versatile electroencephalograph (NEC-EE2514) was used, and an electroencephalograph dish electrode was used as an electrode. The muscles to be measured were the masseter and frontal abdominal muscles. The subjects were 8 healthy adults (4 men and 4 women; average age 32.4 ± 6.6 years). The number of chewing times, the chewing time, and the total amount of masticatory muscle activity during mastication were measured after the biscuit was chewed until the biscuit was shattered and finished chewing.

  These results are shown in FIG. A measurement result is an average value when measured twice for each subject.

  As a result, it was found that the biscuit of Example 1 can be eaten with a small number of chewing cycles and a short chewing time, and the amount of muscle activity required for mastication is low, compared with the biscuit of Comparative Example 1. From this, it was found that the biscuits of the present invention have extremely excellent characteristics for those with difficulty in chewing and those with difficulty in swallowing, especially for those with difficulty in chewing.

(Biological measurement 2: swallowing characteristics of biscuits of Example 1 and Comparative Example 1)
The swallowing characteristics of the biscuits of Example 1 and Comparative Example 1 were measured. In this measurement, an NEC digital versatile electroencephalograph (NEC-EE2514) was used, and an electroencephalograph dish electrode was used as an electrode. The muscle to be measured was defined as the suprahyoid muscle group. The subjects were 8 healthy adults (4 men and 4 women; average age 32.4 ± 6.6 years). The number of swallows, the swallowing time, and the total muscle activity of the suprahyoid muscle group were measured after the biscuit was chewed until the biscuit was swallowed.

  These results are shown in FIG. A measurement result is an average value when measured twice for each subject.

  As a result, it was found that the biscuits of Example 1 can be eaten with a small number of swallows and a short swallowing time, and the amount of muscle activity required for swallowing is low, compared with the biscuits of Comparative Example 1. From this, it was found that the biscuits of the present invention have extremely excellent characteristics for those with difficulty in swallowing.

(Example 2: Manufacture of rod-shaped biscuits for people with difficulty swallowing)
Bar-shaped biscuits were obtained using the materials in the weight ratio shown in Table 2. Wheat starch, wheat flour, nonfat dry milk, and sugar were mixed, and then a shortening, egg, salt and flavor dissolved in water were added and mixed to obtain a biscuit dough. This biscuit dough was formed into a rod shape having a diameter of 12 mm and a length of 125 mm with an extrusion molding machine (manufactured by Shiino Kogyo), and baked at 185 ° C. for 20 minutes to make the residual moisture content 1% by weight. The obtained biscuits had a rod shape with a diameter of 15 mm and a length of 130 mm.

  When the total protein content of the obtained biscuits was calculated from the total protein content contained in each material used and the usage amount of each material, it was 2.2% by weight.

（官能評価２：実施例２のビスケットの官能評価）
実施例２のビスケットのそのままでの食感を、官能評価１と同様にして同じ８つの評価項目について評価した。

(Sensory evaluation 2: Sensory evaluation of the biscuit of Example 2)
The texture of the biscuits of Example 2 as they were was evaluated for the same eight evaluation items as in the sensory evaluation 1.

  As a result, it was found that the biscuit of Example 2 has a rod-like shape, so that it is very easy to bite and the hardness at the beginning of biting is moderate. Moreover, it turned out that the biscuit of Example 2 melts well in the mouth, does not adhere much to the oral cavity, is very easy to swallow, and is easy to swallow. Furthermore, although the biscuits of Example 2 contained starch, they had a moderate roast feeling and were as good as biscuits using conventional wheat flour. Moreover, the biscuit of Example 2 did not require water after eating.

  As mentioned above, although this invention has been illustrated using preferable embodiment of this invention, this invention should not be limited and limited to this embodiment. It is understood that the scope of the present invention should be construed only by the claims. It is understood that those skilled in the art can implement an equivalent range from the description of specific preferred embodiments of the present invention based on the description of the present invention and common general technical knowledge. Patents, patent applications, and documents cited herein should be incorporated by reference in their entirety, as if the contents themselves were specifically described herein. Understood.

  According to the present invention, a biscuit for a person with difficulty in chewing or a person with difficulty in swallowing is provided. The biscuit of the present invention has a crunchy texture at the beginning of the bite, but quickly absorbs saliva in the mouth and becomes soft, melts well in the mouth, and does not easily adhere to teeth, gums, mucous membranes, etc., and can be easily chewed and swallowed Therefore, it is safe even for those who have difficulty chewing and those who have difficulty swallowing. A person with difficulty in chewing and a person with difficulty in swallowing can develop, prevent, and recover from the masticatory function and the swallowing function by eating the biscuits of the present invention. In addition, when the biscuit of the present invention is in a stick shape, it is easy to stimulate the k point in the oral cavity, so that the chewing reaction and the swallowing reaction are further promoted. Such characteristics are extremely useful not only for persons with difficulty in chewing and persons with difficulty in swallowing but also for those who care for these persons. Therefore, the biscuits of the present invention are useful for promoting chewing and swallowing reactions.

FIG. 1 is a graph showing the measurement results of water invasiveness in Example 1 and Comparative Example 1. FIG. 2 shows a comparison of sensory evaluation results between the biscuit of Example 1 and the biscuit of Comparative Example 1. FIG. 3 is a graph showing measurement results of the breaking stress of the biscuit of Example 1 and the biscuit of Comparative Example 1 measured at various water immersion times. FIG. 4 is a graph showing the cohesiveness and adhesion of the biscuit of Example 1 and the biscuit of Comparative Example 1. FIG. 5 is a graph showing the number of chewing times, the chewing time, and the total amount of masticatory muscle activity during chewing for the biscuits of Example 1 and the biscuits of Comparative Example 1. FIG. 6 is a graph showing the swallowing frequency, swallowing time, and total amount of muscle activity of the suprahyoid muscle group of the biscuit of Example 1 and the biscuit of Comparative Example 1.

Claims (17)

Biscuits for those with difficulty in chewing or those with difficulty in swallowing, wherein the biscuits are biscuits obtained by baking a biscuit dough, the dough comprising a starch-based material, wheat flour, sugars and fats and oils as main components, The dough has a protein content of 1.0 wt% or more and less than 3.0 wt%, the dough has a starch-based material content of 30 to 60 wt%, and the dough has a flour content of 5 to 40 wt% Biscuits in which the fat and oil content of the dough is 10 wt% or more and 24 wt% or less. The biscuit according to claim 1, wherein a weight ratio of starch-based material / wheat flour in the dough is 1/1 to 5/1. The biscuit according to claim 1, wherein the dough includes wheat starch as the starch-based material . The dough contains roasted wheat flour, roasted rye flour, roasted brown rice flour, roasted buckwheat flour, roasted corn flour, roasted waxy flour, roasted cane flour, roasted wheat flour or roasted meal as the starch-based material. Biscuit as described in. The biscuits of claim 1, wherein the dough comprises lactose. The biscuit according to claim 1, which is in the shape of a bar or a plate. The biscuit according to claim 1, which is in the shape of a rod having a diameter of 2 mm to 30 mm and a length of 5 cm to 25 cm. The biscuit according to claim 1, which is for a person with difficulty in swallowing. A method for producing a biscuit according to claim 1, comprising:
Stirring the starch-based material, flour, fats and oils, sugars and other materials for at least 5 minutes to obtain a biscuit dough,
A step of forming the biscuit dough, and a step of baking the formed biscuit dough to obtain a biscuit, wherein the dough comprises a starch-based material, flour, sugars and fats and oils as main components, and the dough The dough has a protein content of 1.0 wt% or more and less than 3.0 wt%, the dough has a starch-based material content of 30-60 wt%, and the dough has a flour content of 5-40 wt% And the fat content of the dough is 10 wt% or more and 24 wt% or less. The method according to claim 9, wherein the molding is performed by a rotary molder or an extruder. The method according to claim 9, wherein in the step of forming the biscuit dough, the biscuit dough is formed into a rod shape or a plate shape. The method according to claim 9, wherein in the step of forming the biscuit dough, the biscuit dough is formed such that the biscuits after firing have a rod shape with a diameter of 2 mm to 30 mm and a length of 5 cm to 25 cm. The method according to claim 9, wherein the dough has a starch-based material / wheat flour weight ratio of 1/1 to 5/1. The method of claim 9, wherein the dough comprises wheat starch as the starch-based material . The dough comprises roasted wheat flour, roasted rye flour, roasted brown rice flour, roasted buckwheat flour, roasted corn flour, roasted waxy flour, roasted cane flour, roasted wheat flour or roasted meal as the starch-based material. The method described in 1. The method of claim 9, wherein the dough comprises lactose. The method according to claim 9, wherein the biscuit is for a person with difficulty in swallowing.

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