JP5424181B2 - Process for producing food for persons with difficulty in chewing / swallowing and food for persons having difficulty in chewing / swallowing - Google Patents

Description

The present invention relates to a manufacturing method of the original person who has difficulty in chewing or swallowing food or person who has difficulty in chewing or swallowing food shape subjected to water separation prevention while maintaining.

Elderly people who have difficulty chewing or swallowing may have pneumonia or suffocation due to aspiration, so it is necessary to select and eat food that eliminates that risk. Elderly people who have difficulty chewing and swallowing tend to be dehydrated and undernutritioned at the same time, and to improve this, form a proper bolus with high water content and nutritional value. At the same time, it is preferable to provide foods and meals that have a delicious appearance that can increase appetite. Therefore, in order to give the food cohesiveness and slipperiness, using a thickener that can adjust the tromi such as starch, gelatin, agar, etc., to make the moisture high viscosity, processed into a pudding or jelly, cooked Food is used. For example, heavy water is coagulated or thickened using a coagulant or thickener to wrap the rice grains, and the rice cake and rice cake containing heavy water are used, and the overall hardness is 5 × 10 ² N / m ^{2 to} 5 × 10 ⁴ N. A method for obtaining a chewing / swallowing-prone cocoon (Patent Document 1), hot water or water, in which a gel is set in a range of / m ² and heavy water and rice grains are difficult to separate from a normal cocoon. A herbal medicine or herbal medicine preparation for use in medicine or health food that is dispersed and used at the time of mixing, and at least one of a thickener and a gelling agent is mixed to form a powder, granule, tablet, bulk, capsule (Patent Document 2), a wet-heat-treated starch containing 4 to 10% by mass and water, and a swallow made into a homogeneous viscous liquid or sol or gel by applying retort sterilization treatment Method of using an auxiliary agent (Patent Document 3), pre-heated separately, gelation Solutions and thickening agents, solutions of salts as needed, such as a gel-like composition having a mixture is cooled and physical properties suitable for swallowing (Patent Document 4) have been reported.

  However, these foodstuffs are not in the state of having the original shape and texture of the foodstuff, such as pasty, but are adjusted in viscosity and safe for those with difficulty in swallowing while maintaining their shape and texture. It cannot be ingested.

On the other hand, the present inventors frozen and thawed the plant food material, immersed in an enzyme solution under reduced pressure, and in a state of retaining the original form, a method for introducing the enzyme into the tissue of the plant food material (Patent Document 5), A method (Japanese Patent Application No. 2005-037908) has already been developed in which a vegetable food is immersed in an enzyme solution under reduced pressure, the enzyme is introduced into the tissue, seasoned, and heated and sterilized. Plant foods obtained by this method maintain the original shape, color, taste, aroma, texture, and nutritional components of hard foods that are difficult to eat, even for elderly people who are difficult to chew It can be tasted in the form as described above, is extremely effective, and can be produced efficiently. However, even when the vegetable food obtained by this method is cooked using the thickener that adds the above-mentioned tromi, the thickener hardly penetrates into the vegetable food itself. The moisture contained in itself remains in a low viscosity state. For this reason, in those who have difficulty swallowing, the water contained in the vegetable food is separated by mastication and is generated in the oral cavity, which may cause aspiration. For those who have difficulty swallowing, there is a high demand for safe foods that maintain the original texture and do not cause aspiration.
JP-A-11-187832 JP-A-11-322624 JP 2001-238651 A JP 2002-300854 A JP 2003-284522 A

  The object of the present invention is to maintain the original shape, color, taste, fragrance, texture, and nutritional components, and not only the moisture contained in the surface and the vicinity of the surface, but also the viscosity of the moisture contained in the interior. An object of the present invention is to provide a food that can be raised and reduced in the amount of water separated by mastication or can eliminate the separation of water. Therefore, for those who have difficulty chewing and swallowing, they retain their original shape, color, taste, fragrance, texture and nutritional components, promote appetite, are easy to chew, and suppress aspiration Therefore, it is possible to provide food that is highly safe and can add viscosity to saliva in the oral cavity.

  It is another object of the present invention to provide a method for producing a food that can prepare such food in a short time, without waste, and simply and inexpensively.

  The inventors of the present invention have conducted research on the uniform introduction of thickeners used to add tromi to foods and viscous substances produced by microorganisms through fermentation. After the food material is immersed in the water containing gel and the adhesive substance produced by microorganisms such as starch, or attached to the surface by application, etc., this is subjected to pressure treatment such as decompression or pressurization. Attempts were made to uniformly introduce these tromi components into the tissue. However, even if pressure treatment is performed, it has been difficult to obtain a food in which a thickening agent in a gel state or a viscous substance produced by microorganisms is contained in the food tissue.

  As a result of diligent research, the present inventors use unsolvated thickeners or microorganisms that produce viscous substances, and attach them to the surface of foodstuffs, or unsolvate thickeners or viscous substances. It was found that a thickener and microorganisms can be uniformly contained in the foodstuff by immersing in water containing microorganisms that produce substances and subjecting them to reduced pressure or pressure treatment. Then, solvate such as heating the food, or by fermenting microorganisms in the food to produce a viscous material, while retaining the original shape, color, taste, fragrance, texture, nutritional components of the food, It was found that the moisture contained in the inside was not separated by mastication or the amount of separated water could be reduced. For this reason, when this food was chewed, it discovered that a person with difficulty in swallowing can also suppress aspiration. In particular, by including the degradation enzyme uniformly in the food, it is possible to eliminate the risk of suffocation with a high anti-aspiration effect for those who have difficulty chewing, such as the elderly, and QOL (Quality of Life) The knowledge that it can be improved was obtained. In addition, depending on the food, it can be used in a frozen, frozen or thawed state, or freeze-dried to efficiently contain microorganisms that uniformly produce thickeners and viscous substances inside the food. I found out. Based on this finding, the present invention has been completed.

That is, the present invention relates to a food characterized by containing a thickener and a degrading enzyme uniformly inside and retaining the original shape.

Further, the present invention provides a process for preparing a viscous liquid dispersion adhering material by adhering a viscosifying dispersion liquid in which an unsolvated thickener and a degrading enzyme are dispersed to the surface of the food material having an original shape. And a step of pressure-reducing and / or pressurizing the food adhering to the dispersion liquid for thickening to uniformly contain an unsolvated thickener and a degrading enzyme in the food. The present invention relates to a method for producing a food that retains its original shape.

Furthermore, the present invention is a method of immersing a food material having an original shape in an unsolvated thickening agent and a degrading enzyme- dispersed dispersion liquid and performing pressure treatment by reducing pressure and / or pressure. The present invention relates to a method for producing a food having an original shape, characterized by having a step of uniformly incorporating a thickening agent and a degrading enzyme in a solvated state inside a food material.

The food of the present invention is not limited to the moisture contained on the surface or in the vicinity of the surface, the viscosity of the moisture contained inside is also increased uniformly, and the amount of moisture separated by chewing is reduced or the separation of moisture is eliminated. it can.
Therefore, for those who have difficulty chewing / swallowing, appetite is increased, chewing is easy, aspiration can be suppressed, and highly safe food can be provided . Also, viscosity can be added to saliva in the oral cavity.

  In addition, the food production method of the present invention can prepare such food in a short time, without waste, and easily and inexpensively.

The food of the present invention is characterized in that the thickener and the degrading enzyme are uniformly contained therein and the original shape is maintained.

  As the thickener contained in the food of the present invention, any food thickener can be used as long as it has a function of hydrating with the moisture contained in the food, but the food contains a degrading enzyme. Depending on the type of the degrading enzyme to be contained, the function as a thickening agent may be reduced. Therefore, it is preferable to select and use it depending on the type of the degrading enzyme to be contained. Specific examples of the thickener include wheat starch, rice starch, corn starch, potato starch, tapioca starch, sweet potato starch, curdlan, gums, agar, gelatin, pectin and the like. These can be used alone or in combination of two or more as long as they do not interfere with each other. More preferred are thickeners that are not solvated and exist in a dispersed state in a solvent such as water or alcohol at room temperature.

  The content of the thickener depends on the type of food, the type of degrading enzyme when used, and the state of food intake such as a person with difficulty in swallowing. ˜0.5 g or the like.

  The microorganism that produces the viscous substance contained in the food of the present invention may be any microorganism that produces a viscous substance by fermentation. Specific examples include lactic acid bacteria and Bacillus subtilis (natto). The content of these microorganisms in the food can be appropriately selected depending on the type of food, the type of the enzyme used when degrading enzymes are used, and the state of food intakers such as those who have difficulty swallowing.

Food of the present invention contains uniformly together enzyme and the thickener may contain the microorganism producing the viscous substance. When the degrading enzyme is uniformly contained in the food tissue of the food material, it is possible to facilitate the decomposition of the food tissue having high viscoelasticity and breaking strength by containing the thickener. Furthermore, the degrading enzyme has an effect of facilitating the introduction of the thickener into the food material and the effect of softening it. Any degrading enzyme can be used as long as it is a protein, carbohydrate, or fat degrading enzyme, and it is preferable to select and use it according to the type of food and the condition of the intaker. Specifically, for example, enzymes such as proteases and peptidases that degrade proteins into amino acids and peptides, amylase, glucanase, cellulase, pectinase, pectinesterase, hemicellulase, β-glucosidase, mannase, xylanase, alginate lyase, chitosanase, inulinase, Enzymes that digest and degrade foods such as starches such as chitinase, enzymes that degrade polysaccharides such as cellulose, inulin, glucomannan, xylan, alginic acid, fucoidan, and pectin into oligosaccharides, and enzymes that degrade fats such as lipase are suitable. Yes. These can be used alone or in combination of two or more as long as they do not interfere with each other.

  The content of the above-mentioned degrading enzyme depends on the type of food, the type of degrading enzyme, the state of food intake such as those who have difficulty swallowing, for example, 0.001 to 0.5 g per 100 g of food can do.

  The food material used in the present invention may be either an animal or vegetable food material or a food material, and may be a raw food material or a cooked / cooked food material such as boiled, baked, steamed or fried. Specifically, vegetables such as radish, carrot, beef bowl, salmon, ginger, cabbage, Chinese cabbage, celery, asparagus, salmon, onion, spinach, Japanese mustard spinach, rice cake, broccoli, pepper, eggplant, herbs, potato, potato, potato Beans such as soybeans, red beans, peas, peas, cereals such as rice and wheat, fruits such as oranges, apples, peaches, cherries, pears, pineapples, bananas, plums, shiitake mushrooms, shimeji, enoki, Mushrooms such as sea cucumber, matsutake mushrooms, seafood such as sea bream, sea bream, sea bream, sea bream, sea bream, sea bream, shallow sea bream, sea bream, etc. Can be illustrated.

The size of such foodstuffs and food materials is the size that retains the original shape of the foodstuffs and food materials, and in order to uniformly introduce the thickener, microorganisms, degrading enzymes, etc. to the center, If it is a substantially cubic body, one side is preferably 30 mm or less, and if it is substantially spherical, the diameter is preferably 30 mm or less, but it can be a size suitable for foods and food materials. In the case of a commercial food material or food material, it may be processed into a large form suitable for packaging and transportation. Moreover, the size suitable for cooking and ingestion may be sufficient.

  The food of the present invention is preferably for those who have difficulty chewing / swallowing. The food of the present invention retains its original shape, color, taste, fragrance, texture, and nutritional components, while maintaining not only the moisture contained in the surface and the vicinity of the surface, but also the moisture contained in the interior uniformly. When the contained thickener or the viscous material produced by the microorganism is hydrated and the ingested person chews it, it is possible to reduce or eliminate the amount of water that is separated from the food and generated in the oral cavity. Here, the water separation rate refers to the ratio of the mass of water generated in the oral cavity after being separated from the food by chewing without being solvated by the thickener or the viscous substance produced by the microorganisms with respect to the total mass of the food. Such moisture mass can be a measured value of the mass of moisture generated from the food when the food is homogenized by a stomacher.

  The food of the present invention can be produced by the method for producing a food of the present invention described below.

As a method for producing a food having the original shape according to the present invention, an unsolvated thickener and a viscosity-dispersing dispersion that disperses the degrading enzyme are attached to the surface of the food having the original shape and dispersed. A step of preparing a liquid-attached food material, and a step of performing pressure treatment by reducing and / or pressurizing the dispersion-attached food material to uniformly contain an unsolvated thickener and a degrading enzyme in the food material. It is characterized by that.

In the method for producing a food having the original shape according to the present invention, an unsolvated thickener and a viscosity-immobilizing dispersion that disperses the degrading enzyme are attached to the surface of the food and used in the step of preparing the dispersion-attached food As a dispersion medium used for the dispersion for viscosity, water, alcohol, a liquid obtained by mixing these, or the like can be used.

Specific examples of microorganisms that produce thickeners and viscous substances to be included in the above-mentioned viscous dispersion include those similar to those exemplified as the above-mentioned microorganisms that produce thickeners and viscous substances. Can do. Such microorganisms can be used in combination with thickeners . The thickener is used in an unsolvated state. Since the thickener is an unsolvated one that is not dissolved in the solvent, it can be easily introduced into the structure of the food material, and can be uniformly introduced into the food material.

Furthermore, a decomposing enzyme is contained in the above-mentioned viscous dispersion. Specific examples of the decomposing enzyme include those similar to those exemplified as the decomposing enzyme.

  In addition, in the above dispersion for viscosity, seasoning of pH adjusters such as organic acids and their salts and phosphates, salt for seasoning, soy sauce, saccharides, amino acids, and nucleic acids for easy consumption. And nutritional supplements such as gluconates, sugar alcohols, cyclodextrins, colorants and the like.

  As a density | concentration of the unsolvated thickener in the said dispersion liquid for viscosity, it can be 10-50 mass%, for example, and it is preferable that it is 10-30 mass%. Moreover, it can be set as 0.01-5.0 mass% as a decomposing enzyme density | concentration, and it is preferable that it is 0.1-2.5 mass%.

The number of microorganisms is not particularly limited. However, the higher the initial bacterial count, the faster the viscous substance is produced, so about 10 ⁷ / ml is preferable.

A process of preparing the viscosifying for dispersion may be a method of mixing appropriate with the addition of such beauty decomposition enzyme Oyo the unsolvated thickener in a dispersion medium. At this time, in order to suppress solvation of the thickener and fermentation of microorganisms, for example, it can be cooled to 4 ° C to 20 ° C.

  The food material used in the above step may be any material, and specific examples include the same materials as those exemplified above. Depending on the type of food, it is preferably used after freezing, in a frozen state or in a thawed state, or lyophilized. By freezing the foodstuff, the water contained in the foodstuff freezes and expands its volume in the tissue of the foodstuff and pushes the tissue, then when it becomes a water state, voids are formed and into the tissue Thickeners and the like can be easily introduced, and these can be introduced efficiently into foods in a short time.

  The method for freezing the food is preferably performed at a freezing temperature at which ice crystals are generated inside the food, and can be performed, for example, at −5 ° C. or lower. Both quick freezing and slow freezing can be applied at −5 ° C. or lower. However, considering that ice crystals are uniformly distributed throughout the interior and do not deteriorate the texture, −15 ° C. is appropriate. . A freezing time of 30 minutes is sufficient as long as ice crystals can be uniformly distributed throughout the interior, but may be frozen for a longer time.

  Moreover, in foodstuffs with thick epidermis, such as beans, it is possible to increase the efficiency of introduction of a thickener, etc., which will be described later, by evaporating the surface moisture until the moisture reduction rate is about 2 to 10% by mass after freezing. Therefore, it is preferable. The evaporation of surface moisture is preferably cold air drying, hot air drying, or freeze drying.

  The frozen food can be used in a frozen state, but can be used after being thawed. As a method for thawing frozen foods and food materials, a method of leaving them at room temperature may be used, and in order to shorten the thawing time, heating can be performed in a thermostatic apparatus. The higher the heating temperature, the shorter the thawing time, but it is preferably 60 ° C. or lower in order to maintain the quality.

  As a method for preparing the viscous liquid dispersion adhering material by adhering the viscous liquid dispersion to the surface of the food material, when the food material is used in a frozen and thawed state without freezing, it depends on a method such as coating, spraying, or dipping. When it is used in a frozen state, it can be performed by a method such as immersion. As immersion time, it can be set as 10-70 degreeC etc. as the temperature, for example for 5 to 120 minutes. At this time, thickeners, microorganisms, degrading enzymes, and the like are in a dispersed state in the viscosity-imparting dispersion, and thus are preferably agitated in order to uniformly supply and adhere to the surface of the food.

Viscosity in the step of uniformly containing the unsolvated thickener and the degrading enzyme in the food by performing pressure treatment by depressurizing and / or pressurizing the food adhering to the viscous liquid obtained in the above step. Examples of the pressure treatment of the dispersion-attached food material for use include pressure treatment that is repeated at a plurality of times as necessary, in combination with reduced pressure or increased pressure, reduced pressure and increased pressure. It is preferable that the suction pressure is about 10 to 60 mmHg, and the pressure is 10 to 4000 atmospheres. By the pressure treatment within this range, the thickener and the like can be uniformly introduced into the food in a short time such as 5 to 60 minutes. If the pressure is about 700 atm, if heated at about 90 ° C. in the subsequent step, the thickener can be solubilized and sterilized without impairing the quality of the remaining thickener and degrading enzyme. ,preferable. By such pressure treatment, it is possible to suppress the destruction of the structure of the food material, and to rapidly and uniformly introduce a thickener, microorganisms, degrading enzymes and the like into the food material without heating. In particular, foods and food materials that have been subjected to a freezing treatment have a large number of fine voids generated by thawing of fine ice crystals dispersed therein, so that a thickener can be easily and evenly contained. Furthermore, in the case of a freeze-dried food, the void formed by the evaporation of moisture makes it easier to penetrate the thickener and the content of the thickener can be dramatically increased. The freeze-drying time is sufficient within 180 minutes, and preferably about 60 minutes.

  The amount of the thickener, microorganism, and degrading enzyme introduced into the food by such pressure treatment is preferably about 1 g in total with respect to 100 g of the food.

In another embodiment of the method for producing a food having the original shape according to the present invention, the food having the original shape is immersed in a thickening dispersion in which a thickener and a degrading enzyme are dispersed in an unsolvated state. Alternatively, the pressure treatment may be performed under reduced pressure and / or pressure, and the method may include a step of uniformly containing an unsolvated thickener and a degrading enzyme in the food material.

In other words, this method is a method in which the step of preparing the viscosity-adhering dispersion-attached food and the pressure treatment step in the above-described method for producing a food product proceed simultaneously, and food can be produced more efficiently. In this method, the ingredients to be used and the thickening dispersion in which the unsolvated thickener and the degrading enzyme are dispersed are specifically the same foodstuffs and viscous dispersions as described above. be able to. That is, as the food material, the food material having the original shape may be used in a frozen state or a thawed state after freezing or after freezing, or a freeze-dried food material. Moreover, the conditions of the pressure treatment performed by immersing the foodstuff in the viscous dispersion can include the same conditions as described above. At this time, it is preferable to stir the viscous dispersion.

After the step of uniformly containing the unsolvated thickener and the degrading enzyme in the food by the pressure treatment, the decomposing enzyme reaction is performed, and then the thickener is solvated and dispersed for thickening. When the liquid contains microorganisms, it is preferable to perform fermentation of microorganisms. Examples of the solvation of the thickener include a method of heating at 55 ° C. to 125 ° C. When the thickener introduced into the food is solvated, the moisture contained in the food binds to the thickener and reduces the amount of water separated from the food when the user chews or separates the water Can be eliminated. Moreover, fermentation of microorganisms can be performed by heating appropriately to the activation temperature of microorganisms. The same effect as that of the thickener can be obtained by hydrating the viscous substance produced by fermentation with the moisture contained in the food.

  EXAMPLES Next, although this invention is demonstrated in detail from an Example, the technical scope of this invention is not limited to these Examples.

[Example 1]
50 g of boiled bamboo shoots were used. This boiled bamboo shoot was frozen at -30 ° C. Disperse 0.3% by mass of enzyme heated to 50 ° C. (hemicellulase “Amano” 90, Amano Enzyme) and 0% to 30% by mass of non-hydrated thickener (raw potato starch) The frozen boiled bamboo shoots were immersed in the dispersed water for 15 minutes, thawed, and then immersed in a vacuum pump for 5 minutes (40 mmHg) and subjected to an enzyme reaction for 60 minutes. Then, it heated at 100 degreeC for 5 minute (s), and enzyme deactivation and the hydration (gelatinization) of the thickener were performed.

  About the obtained foodstuff, hardness (breaking strength) and the water separation rate were measured.

  The breaking strength was measured with a tensipresser (MODEL TTP-50 BXII Taketomo Electric). The results are shown in FIG.

  The water separation rate was obtained by measuring 20 g of the obtained bamboo shoots, homogenizing with a stomacher (EXNIZER400 Organo) for 1 minute, leaving it on a 100-mesh colander for 5 minutes, and measuring the amount of water released. It evaluated by the ratio (%) which occupies. The results are shown in FIG.

  Furthermore, optical micrographs and polarization micrographs were taken for the obtained food. Figure 3 shows an optical microscope image showing the thickener introduced into the bamboo shoot tissue taken with an optical microscope (NIKON OPTIPHOT-POL XTP-11, manufactured by Nikon). FIG. 4 shows a microscope image taken with -POL XTP-11 (Nikon). The potato starch was uniformly contained in the bamboo shoot tissue, particularly without any gaps in the cell gaps.

[Comparative Example 1-1]
15% by weight dispersion of unhydrated thickener (raw potato starch) after decompression treatment without adding unhydrated thickener (raw potato starch) to the dispersion in which boiled bamboo shoots were dipped before decompression treatment Except for immersion in water for 5 minutes, enzyme inactivation and thickening agent hydration were performed in the same manner as in Example 1 to obtain a food (P). For the food (P), the breaking strength and the water separation rate were measured in the same manner as in Example 1. The results are shown in FIGS.

[Comparative Example 1-2]
Food (S) was obtained in the same manner as in Example 1 except that a cold water dissolution type (Sanaswell α, manufactured by Nippon Starch Industry Co., Ltd.) was used as a thickener. For the food (S), the breaking strength and water separation rate were measured in the same manner as in Example 1. The results are shown in FIGS.

  From these results, the following is clear. Looking at the effect of the concentration of the undissolved thickener (raw potato starch) in the dispersion for thickening on the bamboo shoot breaking strength, the breaking strength does not change as the thickener concentration increases (FIG. 1). This indicates that, in the case of an unsolvated thickener, the viscosity does not increase even when the thickener concentration is high, so that the degrading enzyme is well introduced into the food. In addition, the effect of unsolvated thickener (raw potato starch) concentration on the water separation rate shows that the water separation rate tends to decrease as the thickener concentration increases, and if the thickener exceeds 25%, water separation occurs. The rate was 0% (Figure 2). That is, the water separation rate tended to decrease well as the unsolvated thickener concentration increased. This is because even when undissolved unsolvated thickener and degrading enzyme are simultaneously treated under reduced pressure, the degrading enzyme promotes loosening between cells. It shows that it is uniformly introduced inside. Therefore, it is clear that the water separation rate can be reduced while suppressing the increase in breaking strength.

[Example 2]
Burdocks were peeled, cut into 10 mm thicknesses, boiled with boiling water for 2 minutes, cooled in water, and frozen at -15 ° C. Subsequently, it was immersed in a liquid containing 30% by mass of raw wheat starch and 0.5% by mass of a degrading enzyme (Cellulosin ME, manufactured by HTV Corporation) at 40 ° C. for 10 minutes and thawed. The mixture was allowed to stand at room temperature for 10 minutes in a reduced pressure state (initial pressure 40 mmHg) with stirring (120 rpm), and then returned to normal pressure. Deaeration packaging by adding a seasoning liquid (soy sauce, bonito extract, sugar, kelp extract, commercially available soup made of sodium glutamate) containing 1.5% by mass of thickener (Sanaswell α, manufactured by Nippon Starch Co., Ltd.) Then, sterilization was performed by heating at 95 ° C. for 30 minutes to prepare a burdock for persons with difficulty in swallowing.

  About the obtained burdock, the water separation rate was measured in the same manner as in Example 1. The water separation rate was 0%, the state was softened to the center, and was suitable for foods for persons with difficulty swallowing.

[Comparative Example 2]
A burdock was prepared in the same manner as in Example 2 except that 30% by mass of raw wheat starch was not used.

  About the obtained burdock, the water separation rate was measured in the same manner as in Example 1. The water separation rate was 4%, which was inappropriate as a food for people with difficulty swallowing.

[Example 3]
Commercially boiled bamboo shoots were cut into approximately 30 mm × 30 mm × 10 mm triangular prisms and frozen at −15 ° C. Next, 20% by mass of raw rice starch, 0.3% by mass of degrading enzyme (Pectinase G “Amano”, Amano Enzyme), powder seasoning (soy sauce, bonito extract, sugar, kelp extract, sodium glutamate) Notsuyu) It was immersed in a solution containing 4% by mass at 50 ° C. for 15 minutes and thawed. With stirring (120 rpm), the mixture was allowed to stand at room temperature for 10 minutes in a pressurized state (700 atm), and then returned to normal pressure. The packaging was deaerated as it was, and pasteurization was performed at 95 ° C. for 30 minutes under pressure and heat.

  About the obtained bamboo shoot, it carried out similarly to Example 1, and measured the water separation rate. The water separation rate was 0%, the state was softened to the center, and was suitable for foods for persons with difficulty swallowing.

[Comparative Example 3]
A bamboo shoot was produced in the same manner as in Example 3 except that 20% by mass of raw rice starch was not used.

  About the obtained bamboo shoot, it carried out similarly to Example 1, and measured the water separation rate. The water separation rate was 5%, which was inappropriate as a food for people with difficulty swallowing.

[Example 4]
Commercial raw beef was cut into 20 mm × 20 mm × 10 mm and frozen at −15 ° C. Next, a solution containing 20% by mass of unheated gelatin and 0.5% by mass of protease (papain W-40, Amano Enzyme Co., Ltd.) was sprayed on the surface of the raw beef and thawed. After packaging, it was left at room temperature for 20 minutes in a reduced pressure state (initial pressure 40 mmHg). After being left at 40 ° C. for 30 minutes, it was frozen to prepare beef.

  When the obtained beef was subjected to physical properties measurement after thawing, the hardness of the food and the ability to form a bolus showed properties suitable for food for persons with difficulty swallowing.

[Comparative Example 4]
Beef was prepared in the same manner as in Example 4 except that 20% by mass of solubilized gelatin was used instead of 20% by mass of unheated gelatin.

  About the obtained beef, the bolus formation ability was inferior compared with the beef obtained in Example 4, and it was unsuitable as a foodstuff of a person with difficulty in swallowing.

[ Reference Example 5]
The soybeans were not cut and heated at 90 ° C. for 30 minutes, frozen at −15 ° C. for 16 hours, and then lyophilized for 60 minutes. The sample was immersed in a solution containing Bacillus subtilis (natto) (10 ⁷ cells / ml) and 1% by mass of macelloteam 2A (manufactured by Yakult Pharmaceutical Co., Ltd.) at 50 ° C. for 10 minutes and thawed. Subsequently, after leaving at 50 degreeC for 5 minutes by a pressurization state (1000 atmospheres), it returned to the normal pressure. After fermentation at 37 ° C. for 20 hours, soybeans for those with difficulty in swallowing were prepared.

  About the obtained soybean, the water separation rate was measured like Example 1. FIG. The water separation rate was 0%, the state was softened to the center, and was suitable for foods for persons with difficulty swallowing.

[Comparative Example 5]
A soybean was produced in the same manner as in Reference Example 5 except that Bacillus subtilis (natto) (10 ⁷ cells / ml) was not used.

  Although the obtained soybean was softened to the center, it was inadequate as a food product for people with difficulty swallowing due to poor bolus formation ability.

It is a figure which shows the breaking strength of an example of the foodstuff of this invention. It is a figure which shows the water separation rate of an example of the foodstuff of this invention. It is a figure which shows the optical microscope image of the structure | tissue by the optical microscope photography of an example of the foodstuff of this invention. It is a figure which shows the polarization microscope image of the structure | tissue by the polarization microscope imaging of an example of the foodstuff of this invention.

Claims (6)

A liquid containing a decomposing enzyme-containing liquid and an unsolvated thickener is attached to the food, or the food is immersed in the liquid, and subjected to pressure treatment by reducing pressure and / or pressure, and the thickener and person who has difficulty in chewing or swallowing food, characterized in that could subjected to uniformly include syneresis prevention during chewing while retaining the original shape of the enzyme therein. A step of preparing a dispersion-adhering food adhering to the food by adhering a dispersion composed of a decomposing enzyme-containing liquid and an unsolvated thickener to the food; Mastication / swallowing that retains the original shape that can prevent water separation, characterized in that it includes a step of applying pressure treatment under pressure to uniformly contain unsolvated thickener and degrading enzyme in the food. A method for producing a food for people with difficulty. Immerse in a liquid composed of a decomposing enzyme-containing liquid and a thickener in an unsolvated state, perform pressure treatment by reducing pressure and / or pressure, and apply the unsolvated thickener and degrading enzyme to the interior of the food. method for producing a person who has difficulty in chewing or swallowing food holding the original shape capable subjected to anti-water separation is characterized by having a uniform process to be contained in.   Furthermore, after performing a decomposing enzyme reaction, it has the solvation process of performing the heat processing of 55 to 125 degreeC, and performing the solvation of the water | moisture content contained in the thickener and the foodstuff introduced in the foodstuff. The method for producing a food for persons with difficulty in chewing / swallowing according to claim 2 or 3.   The method for producing a food for persons with difficulty in chewing / swallowing according to any one of claims 2 to 4, wherein the raw material is frozen and used in a frozen state or a thawed state.   The method for producing a food for persons with difficulty in chewing / swallowing according to any one of claims 2 to 4, wherein a food material as a raw material is freeze-dried.