JP4888920B2 - Method for producing bread food that is easy to chew and swallow - Google Patents

Description

The present invention relates to a person who has poor mastication / swallowing function, particularly an elderly person, a person who is sick or recovering, or who has sequelae after the disease, or a person who has insufficient mastication or swallowing function such as an infant in a weaning period. Even if it exists, it is related with the manufacturing method of the bread foodstuff which can be chewed and swallowed safely and easily, maintaining the state which left the external appearance of bread.

  Conventionally, in order for people with reduced chewing / swallowing functions to eat safely, a gelling agent is added to foods with a higher water content than normal foods and foods such as water and tea with high fluidity. Although a method for imparting a high viscosity is provided (see, for example, Patent Documents 1 to 3), the scope of application of these methods is limited to foods with high water content.

  In addition, there is a method of processing foods such as soft foods, chopped foods, and smashed foods for safe eating for people with reduced chewing / swallowing functions. This has led to a decline in appetite and quality of life. Under such circumstances, foods that improve food enjoyment while being safe and easy to swallow by reshaping the food after being crushed have also been developed (see, for example, Patent Documents 4 and 5). ).

In addition, bread has become a high risk of aspiration and suffocation for people whose chewing / swallowing function has declined despite the increase in the number of elderly people who prefer bread, due to the westernization of food. It is considered a dangerous food for the elderly and those with reduced chewing / swallowing functions.
With regard to breads suitable for people with reduced chewing / swallowing functions, development of crisp and low adhesion or soft physical properties has been carried out (for example, see Patent Documents 6 and 7).
However, these techniques are not fully compatible with people who have reduced mastication / swallowing functions to the level of chopped meals and crushed meals, and there is a risk of aspiration.
On the other hand, as a method of safely providing bread to people with reduced chewing / swallowing function, a method of cooking in bread loaf is used, but the shape of the bread is not kept and the enjoyment of eating bread is lost. ing.

JP 2000-083617 A JP 2000-191553 A JP 2004-350680 A JP 11-0757569 JP2008-141994 JP 2006-304692 A JP 2006-304693 A

The present invention relates to mastication and swallowing of a person who has reduced mastication / swallowing function while maintaining the appearance as a bread, in particular, an elderly person, a person who is sick or recovering, or who has a sequelae after illness, an infant in a weaning period, etc. An object of the present invention is to provide a method for producing a bread food that can be easily chewed and swallowed even by a person with insufficient functions.

The present invention
The crust portion formed when baked while maintaining the appearance of bread food has the physical properties of hardness of 5 × 10 ⁴ N / m ² or less, and can eat chopped and crushed foods. A method for producing a bread food that can cope with a decrease in chewing / swallowing function,
Of the flours, 15 parts by weight of starch and 100 parts by weight of flour composed of 85 parts by weight of other flours, 60 parts by weight to 110 parts by weight of water , 8 to 35 parts by weight of sugar, and fats and oils A dough containing 10 to 20 parts by weight of a kind and containing a thickening stabilizer formed of methylcellulose and / or hydroxypropylmethylcellulose is swelled using either or both of yeast and a swelling agent;
The bread dough is put into a mold to perform baking treatment or heat treatment to produce bread food, and the produced bread food is cooled to 100 parts by mass of bread food sliced to an appropriate thickness. 50 parts by mass to 200 parts by mass of the composition is immersed,
Packaging the soaked bread food sliced to an appropriate thickness, which can be stored for a long period of time by sterilization under pressure, refrigeration or frozen storage,
Persons with reduced chewing / swallowing function can eat while maintaining the appearance of bread food without crushing the bread food or destroying the tissue as in the manufacture of bread cake when eating the bread food , Bread food sliced to appropriate thickness,
It is characterized by
Or
The yeast that expands the bread dough is 3 to 7 parts by mass with respect to 100 parts by mass of flour.
It is characterized by
Or
The baking or heating treatment of the bread dough placed in the mold is performed after the dough is produced when only the expansion agent is used after taking a proof when using yeast.
It is characterized by
Or
The bread dough contains 0.01 to 5 parts by mass of a thickening stabilizer formed of methylcellulose and / or hydroxypropylmethylcellulose with respect to 100 parts by mass of flour.
It is characterized by this.

The method for producing bread food of the present invention is a person who has reduced mastication / swallowing function while maintaining the state of leaving the appearance of bread, in particular, an elderly person or a sick or convalescent stage, or a person who has sequelae after the disease, Even if it is a person in the state of mastication and swallowing such as infants in the weaning period, there is an excellent effect that foods that can be easily chewed and swallowed can be provided to the aforementioned people.

First, the bread dough used for the bread food of the present invention for those with reduced chewing / swallowing function will be described.
The bread dough used in the present invention contains, for example, a dough containing 40 to 140 parts by mass of water absorption with respect to 100 parts by mass of flour, or yeast or any one or more of an expanding agent such as baking powder or baking soda. is there.

  The above flours are not particularly limited, but flour (weak flour, medium flour, semi-strong flour, strong flour), wheat germ, whole grain flour, wheat bran, durum flour, barley flour, rice flour, rye flour, rye whole grain flour , Soy flour, pearl flour, starch (corn starch, potato starch, tapioca starch, modified starch, etc.), etc., and one or more selected from these can be used. Moreover, as said flour, you may use the mix for breads marketed.

Although it described that it was 40-140 mass parts of water absorption with respect to 100 mass parts of said flours, Preferably, it is 60-110 mass parts.
This is because if the water absorption exceeds 140 parts by mass, the kiln will be severed after the heat treatment, and physical properties suitable as a food that can be easily chewed and swallowed cannot be obtained.
When a liquid component containing a large amount of water such as milk, whole egg, or liquid sugar is added to the dough, it is desirable to adjust the water absorption in consideration of the water contained therein.

  As the swelling agent, it is desirable to contain yeast or any one or more of swelling agents such as baking powder and baking soda. If sufficient expansion of the dough is obtained, there are no particular limitations on the components and amounts used, but when only yeast is used, it is preferably 0.5-6 parts by mass with respect to 100 parts by mass of flour.

The saccharide is not particularly limited. For example, glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reduced Examples thereof include sugar polydextrose, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, whey oligosaccharide, raffinose, lactulose, palatinose oligosaccharide and the like. In the dough used in the present invention, one or more selected from these can be used.
In addition, the said saccharides can also be used with the form of the foodstuffs containing saccharides, such as sweetened condensed milk, jam, fruit juice, fruit sauce, chocolate paste, etc. which can be mixed uniformly with dough.

  In the dough used in the present invention, the content of the saccharide is 0.5 to 55 parts by mass, preferably 2 to 35 parts by mass with respect to 100 parts by mass of the flour. If it is less than 0.5 parts by mass, the physical properties after heating become hard, and physical properties suitable as a food that is easy to chew and swallow cannot be obtained. In addition, when using the foodstuff containing the said saccharides, content of saccharides is calculated by the pure saccharide content.

The fats and oils are not particularly limited. For example, palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cocoa butter, Various vegetable oils and animal fats such as monkey fat, beef tallow, pork fat, milk fat, fish oil, whale oil, etc., and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification, MCT (medium chain fatty acid triglyceride) etc. are mentioned. In the dough used in the present invention, one or more selected from these fats and oils can be used.
The fats and oils are usually used in the form of foods containing fats and oils, and typical examples thereof include fats and oils compositions such as margarine, shortening, butter, powdered fats and oils, and liquid oils. Foods containing fats and oils that can be uniformly mixed in the dough, such as pure cream, cream for whipping (compound cream), cream for vegetable whipping, cream cheese, chocolate paste, etc., can also be used.

The dough used by this invention WHEREIN: Content of the said fats and oils is 0.5-45 mass parts with respect to 100 mass parts of said flours, Preferably it is 2-35 mass parts.
If it is less than 0.5 parts by mass, the physical properties after heating become hard, and physical properties suitable as a food that is easy to chew and swallow cannot be obtained. If the amount exceeds 45 parts by mass, the internal phase of the food after heating will flutter, and physical properties suitable as a bread food that is easy to chew and swallow cannot be obtained.
In addition, when using with the form of the foodstuff containing the said fats and oils, content of fats and oils is calculated with the pure fats and oils content.

  The dough contains 0.01 to 5 parts by mass, preferably 0.05 to 3 parts by mass, of a thickening stabilizer formed from methylcellulose and / or hydroxypropylmethylcellulose with respect to 100 parts by mass of the flour. Preferably there is. If it is less than 0.01 parts by mass, the formation of uniform bubbles is hindered, the soft physical properties are lost, and the physical properties suitable as a food easy to chew and swallow cannot be obtained.

  As the thickening stabilizer, one or two selected from methylcellulose and hydroxypropylmethylcellulose are used as described above.

  The method for adding the above thickening stabilizer to the dough is not particularly limited, and the thickening stabilizer is used by mixing the powdery thickening stabilizer with the above flours, sugars, fats and the like as they are. It is possible to appropriately select a method of using a material dissolved in water.

  In addition to the above-mentioned components, components that can be used for ordinary bread dough (hereinafter referred to as other components) can be used for the dough without any particular limitation. Examples of the other components include eggs such as whole egg, egg yolk, egg white, and dried egg white, sweeteners, coloring agents, antioxidants, dextrin, casein, whey, cream, skim milk powder, fermented milk, milk, whole Milk and dairy products such as powdered milk, yogurt, condensed milk, whole fat condensed milk, defatted condensed milk, concentrated milk, cheese such as natural cheese, process cheese, gouda cheese, cheddar cheese, alcohols, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, Glycerol lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, Calcium thearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, egg yolk lecithin, emulsifier such as soy lecithin, inorganic salts, salt, yeast food, dough improving agent, cacao and cacao products such as chocolate chips, coffee and coffee products, herbs , Legumes, plant proteins such as wheat protein and soy protein, preservatives, bitters, acidulants, pH adjusters, shelf life improvers, fruits, seasonings, spices, fragrances, food materials such as vegetables, meat and seafood, Examples include plant and animal extracts such as consomme bouillon, food additives, and the like. These other components can be used arbitrarily as long as they do not impair the object of the present invention, but are preferably used in a range of 100 parts by mass or less in total with respect to 100 parts by mass of flour in the dough. To do.

  The bread food of the present invention is a normal bread production method, straight method, medium seed method, hot water seed method, long-time medium seed method, 100% medium seed method, water seed method, rapid growth method, no time method, or confectionery. It can be appropriately selected from various production methods such as an all-in-mix method and a sugar batter method.

  If you use yeast, take a proof as appropriate, and if you use only an expanding agent such as baking powder or baking soda, after making the dough, heat treatment such as baking, high-frequency heating, steaming, etc. It becomes a bread-like food with the inner phase.

  By putting the dough into a mold and baking it, even if the dough has more water absorption than normal bread dough, it does not cause problems in processes such as split molding, and it becomes a normal Pullman type bread-like shape It is possible to fire.

After subjecting the heat-treated food to processing such as slicing to an appropriate size as necessary, 100 parts by weight of liquid such as water, syrup, consommé soup, or gelatin solution, agar Mastication with physical properties such that the hardness is 5 × 10 ⁴ N / m ² or less even in the crust portion formed by baking by immersing 50 to 200 parts by mass of a gel composition such as a solution. Foods that are easy to swallow can be produced. The liquid in which food is immersed, syrup, consomme soup and other gel-like compositions such as gelatin solution and agar solution are preferably 75 to 150 parts by mass. In the case of 50 parts by mass or less, the dipping is insufficient and the hardness is 5 × 10 ^4.
N / m ² or less may not be achieved.

The food obtained in this way does not require a process of destroying the structure, such as crushing after heat treatment or bread crumb manufacturing, and the labeling permission standard for food for elderly people set by the Ministry of Health, Labor and Welfare (5 × 10 ⁴ N / m ² or less), mastication and swallowing of people who have reduced mastication / swallowing function, especially elderly people, those who are sick or recovering, or who have sequelae after illness, infants in weaning periods Even a person with insufficient function can provide a food that can be chewed and swallowed safely and easily while maintaining the appearance of bread.
The bread food can be stored for a long time after packaging by sterilization under pressure, refrigeration or frozen storage.

  EXAMPLES Next, although an Example and a comparative example demonstrate this invention further in detail, this invention does not receive a restriction | limiting at all by these.

[Example 1] Production of bread food easy to chew and swallow 85 parts by weight of flour, 15 parts by weight of starch, 8 parts by weight of sugar, 10 parts by weight of fats and oils, 3 parts by weight of skim milk powder, 2 parts by weight of salt, 3 parts by weight of fresh yeast , 0.2 part by mass of one or two thickening stabilizers selected from methylcellulose or hydroxypropylmethylcellulose, 0.3 part by mass of bread improver, and 75 parts by mass of water are put into a mixer, and at low speed for 2 minutes, After mixing at medium speed for 2 minutes and placing in a mold for baking, take a proof for 1 hour at a temperature of 38 degrees Celsius and a relative humidity of 85% and bake in an oven set at 210 degrees Celsius for 30 minutes. Got food. After cooling, it was sliced to a thickness of 18.5 mm, and 100 parts by mass of water was immersed in 100 parts by mass of food to obtain a bread food that was easy to chew and swallow.

The hardness of bread foods easily chewed and swallowed obtained as described above was measured using a creep meter physical property test system (RE2-3305S).
Measured by Yamaden Co., Ltd.).
Hardness was measured according to the test method for food for elderly people, which is attached to the handling of labeling permission standards for food for elderly people specified by the Ministry of Health, Labor and Welfare.

The hardness of the resulting bread food is 1.8 × 10 ⁴ N / m ² in the crumb portion and 4.8 × 10 ⁴ N / m ^{2 in} the crust portion. 5 × 10 ⁴
N / m ² or less.

[Example 2] Production of bread food that can be easily chewed and swallowed 85 parts by weight of flour, 15 parts by weight of starch, 35 parts by weight of sugar, 20 parts by weight of fats and oils, 20 parts by weight of liquid egg yolk, 3 parts by weight of skim milk powder, salt 1.8 1 part by mass, 7 parts by mass of raw yeast, 0.2 part by mass of one or two thickening stabilizers selected from methylcellulose or hydroxypropylmethylcellulose, 0.3 part by mass of bread improver, 55 parts by mass of water After mixing, mix for 2 minutes at low speed, mix for 2 minutes at medium speed, put in a mold for baking, take proof for 1 hour at a temperature of 38 degrees Celsius and relative humidity of 85%, in an oven set at 210 degrees Celsius After baking for 30 minutes, a bread-like food was obtained. After cooling, it was sliced to a thickness of 18.5 mm, and 100 parts by mass of water was immersed in 100 parts by mass of food to obtain a bread food that was easy to chew and swallow.

  The hardness of bread foods easily chewed and swallowed obtained as described above was measured using a creep meter physical property test system (RE2-3305S, manufactured by Yamaden Co., Ltd.). Hardness was measured according to the test method for food for elderly people, which is attached to the handling of labeling permission standards for food for elderly people specified by the Ministry of Health, Labor and Welfare.

The hardness of the resulting food ^{is, 2.8 × 10 4 N / m} 2 in crumb portion, of 2.6 × 10 ⁴ N / m ² and food for the elderly the Ministry of Health, Labor and Welfare in crust partial display permission criteria It was 5 × 10 ⁴ N / m ² or less.

[Comparative Example 1] Production of ordinary pullman bread 60 parts by weight of flour, 1 part by weight of raw yeast, 0.1 part by weight of bread improver, and 34 parts by weight of water are put into a mixer bowl, and a hook is used at low speed. Mixed for 2 minutes at medium speed for 2 minutes to obtain a medium seed dough. The kneading temperature was 24 degrees Celsius. This medium seed dough was placed in a dough box and subjected to seed fermentation for 4 hours in a thermostatic chamber at a temperature of 28 degrees Celsius and a relative humidity of 85%. The end point temperature was 29 degrees Celsius. The dough that has been subjected to the medium seed fermentation is again put into the mixer bowl, and further 40 parts by weight of flour, 1.9 parts by weight of salt, 2 parts by weight of skim milk powder, 5 parts by weight of white sucrose, and 27 parts by weight of water are added, Mixing was 3 minutes at low speed and 3 minutes at medium speed. Here, 5 parts by mass of kneaded fats and oils (margarine: oil content 80% by mass) is added, using a hook, mixing for 3 minutes at low speed, 3 minutes at medium speed, and 1 minute at high speed, and 100 parts by mass of flour On the other hand, a general bread dough having a saccharide content of 5 parts by mass and an oil content of 4 parts by mass was obtained. The temperature at which the obtained bread dough was kneaded was 28 degrees Celsius. Here, after 30 minutes of floor time was taken, 230 g was divided and rounded. Next, after taking a bench time of 20 minutes, the mold was molded, and the 6 pieces were U-shaped and placed in a 3mm-type Pullman mold. The proof was taken at a temperature of 38 degrees Celsius and a relative humidity of 85% for 1 hour, and the temperature was 210 degrees Celsius. Was baked in an oven set to 30 minutes to obtain a pullman bread.

  The hardness of the normal pullman bread obtained as described above was measured with a creep meter physical property test system (RE2-3305S, manufactured by Yamaden Co., Ltd.). Hardness was measured according to the test method for food for elderly people, which is attached to the handling of labeling permission standards for food for elderly people specified by the Ministry of Health, Labor and Welfare.

The normal pullman bread hardness is 1.3 × 10 ⁵ N / m ^{2 for the} crumb portion and 5.4 × 10 ⁵ N / m ² for the crust portion. It was larger than 5 × 10 ⁴ N / m ^2, and it was difficult to say that it was possible to chew and swallow safely and easily for people with reduced chewing / swallowing functions.

Similarly to the present invention, 100 parts by weight of water was immersed in 100 parts by weight of a normal pullman bread, and then the hardness was measured by the same method as described above. The crumb portion was 7.2 × 10 ⁴ N / m. ² , the crust portion is 2.5 × 10 ⁵ N / m ^2, which is larger than 5 × 10 ⁴ N / m ^2, which is the labeling permission standard for food for elderly people established by the Ministry of Health, Labor and Welfare. It was hard to say that people who had a decrease in their ability to chew and swallow safely and easily.

  From the above results, the food obtained in the present invention is a person who has reduced mastication / swallowing function while maintaining the appearance as a bread, particularly those who are elderly, sick or in recovery, or who have sequelae after the disease. It can be said that even a person who has insufficient mastication and swallowing functions such as an infant in a weaning period is a food that can be easily chewed and swallowed.

  According to the present invention, mastication and swallowing of a person who has reduced mastication / swallowing function while maintaining the appearance as a bread, particularly an elderly person, a person who is sick or recovering, or who has a sequelae after illness, an infant in a weaning period, etc. Even a person with insufficient function can provide a bread food that is easy to chew and swallow. Nutrition is applied to this bread food by applying foods with physical properties that meet the labeling criteria for food for the elderly, as defined by the Ministry of Health, Labor and Welfare, such as sugar beet-based foods provided as foods for the elderly and vegetable purees with appropriate viscosity It can be provided as a well-balanced meal. Or by providing sweet sauces such as jam, fruit sauce, custard cream, chocolate sauce, etc., it is possible to provide desserts that can be chewed and swallowed safely and with reduced chewing / swallowing function. Can contribute to the improvement of the quality of life of those who have been.

Claims (4)

The crust portion formed when baked while maintaining the appearance of bread food has the physical properties of hardness of 5 × 10 ⁴ N / m ² or less, and can eat chopped and crushed foods. A method for producing a bread food that can cope with a decrease in chewing / swallowing function,
Of the flours, 15 parts by weight of starch and 100 parts by weight of flour composed of 85 parts by weight of other flours, 60 parts by weight to 110 parts by weight of water , 8 to 35 parts by weight of sugar, and fats and oils A dough containing 10 to 20 parts by weight of a kind and containing a thickening stabilizer formed of methylcellulose and / or hydroxypropylmethylcellulose is swelled using either or both of yeast and a swelling agent;
The bread dough is put into a mold to perform baking treatment or heat treatment to produce bread food, and the produced bread food is cooled to 100 parts by mass of bread food sliced to an appropriate thickness. 50 parts by mass to 200 parts by mass of the composition is immersed,
Packaging the soaked bread food sliced to an appropriate thickness, which can be stored for a long period of time by sterilization under pressure, refrigeration or frozen storage,
Persons with reduced chewing / swallowing function can eat while maintaining the appearance of bread food without crushing the bread food or destroying the tissue as in the manufacture of bread cake when eating the bread food , Bread food sliced to appropriate thickness,
A method for producing a bread food that is easy to chew and swallow.
The yeast that expands the bread dough is 3 to 7 parts by mass with respect to 100 parts by mass of flour.
The method for producing a bread food that is easy to chew and swallow according to claim 1 .
The baking or heating treatment of the bread dough placed in the mold is performed after the dough is produced when only the expansion agent is used after taking a proof when using yeast.
The method for producing a bread food that is easy to chew and swallow according to claim 1 or 2 .
The bread dough contains 0.01 to 5 parts by mass of a thickening stabilizer formed of methylcellulose and / or hydroxypropylmethylcellulose with respect to 100 parts by mass of flour.
A method for producing a bread food that is easy to chew and swallow, according to claim 1, claim 2, or claim 3.