JP7124034B2 - Method for producing food composition for dysphagia - Google Patents

Description

FIELD OF THE INVENTION The present invention relates to food compositions prepared for people with difficulty swallowing, and methods of making them. In particular, it relates to a mousse-like food for people with difficulty swallowing that has been adjusted for people with difficulty swallowing. food compositions for food and methods for producing them.

Currently, as the population of elderly people increases, the population of people with dysphagia, whose physical ability to swallow food has decreased, tends to increase. Eating is one of the pleasures of human beings, and it is important for people with difficulty in swallowing to choose foods that can be taken orally. Furthermore, it is often recognized that dysphagia causes so-called aspiration, in which food that is dry like water accidentally enters the trachea during swallowing, which causes aspiration pneumonia. Also, sticky food can get stuck in the throat and pose a choking hazard.

Therefore, in Patent Document 1, as a food that is easy for people with swallowing difficulties to eat, fish meat, livestock meat, or side dishes are devised by adding a thickener or a gelling agent and heat-treating them to form a gel or sol. It is However, when foods containing thickeners or gelling agents are reheated at the time of eating and exceed a certain temperature, the gelled foods may become liquefied again and there is a risk of accidental swallowing. be. Furthermore, conventional mousses for people with difficulty swallowing to which a gelling agent is added have the problem that the taste is diluted due to the addition of a large amount of water in the manufacturing process, and the taste is not good, resulting in decreased appetite and inadequate intake of necessary nutrients. There was also

JP-A-7-250652

It is important for people with dysphagia, that is, people with mastication and swallowing dysfunctions such as the elderly and the sick, to take in nutrients through oral meals and recover their physical strength. Efficient intake of nutrients is also important.

The present invention has been made in view of the above problems, and its specific purpose is to provide food for people with difficulty swallowing that can be eaten safely and deliciously, so that they can take in sufficient nutrients they need. The object of the present invention is to provide a method for producing a mousse-like food for people with difficulty swallowing, which is a food composition.

The present invention has been devised to achieve the above objects. More specifically, mousse for people with difficulty swallowing is a food composition prepared without using a gelling agent or a thickening agent so that it can be reheated to a required temperature at the time of eating by people with difficulty swallowing. A side dish of a finished product that is eaten by healthy people, for example, ginger-grilled pork and miso-simmered mackerel. It contains fresh cream, taro that helps bring the whole together as one, and medium-chain fatty acids as edible oils that can be expected to have nutritional supplementation effects by reducing stickiness and helping the throat when swallowing. A side dish cooking step of cooking the side dish of the finished product, a cooling step of removing crude heat from the side dish obtained in the side dish cooking step, and edible with cornstarch, milk, fresh cream, and taro in the side dish obtained in the side dish cooking step. A liquefaction step of adding and mixing required amounts of fats and oils, stirring and liquefying, a heating step of filtering the liquefied mixture through a mesh, subdividing it into containers, and steam-heating to a desired temperature to form a mousse, Obtained by a production method consisting of a sauce manufacturing step of adding water-soluble scraps to the broth and heating it, and a freezing step of adding the sauce or broth obtained in the sauce manufacturing step to the mousse-like food obtained in the heating step and freezing it. This includes the invention of a mousse-like food for people with difficulty swallowing.

Since the mousse-like food for people with difficulty swallowing of the present invention does not use a gelling agent or a thickening agent, even if it is reheated at the time of eating, it does not change in shape and is in a stable state without syneresis. It is edible. In addition, since the side dish of the finished product eaten by the healthy person is not diluted with water when mixed, the overall taste is not diluted, the taste of the side dish is well understood, and the overall palatability of taste, aroma, etc. is satisfied. It has the effect of becoming a delicious mousse-like food with sensory functions.

The present invention includes a configuration in which the edible fats and oils consist only of medium-chain fatty acids.

The mousse-like food for dysphagia of the present invention is expected to have the effect of reducing stickiness in the oral cavity and helping the throat during swallowing by containing medium-chain fatty acids. In addition, unlike ordinary vegetable oils, medium-chain fatty acids have the characteristic of being easily absorbed in water, so they are decomposed 4 to 5 times faster than general vegetable oils, becoming energy and having nutritional supplementation effects, which makes eating thinner. It is effective for people who cannot take enough nutrition.

In the present invention, the cornstarch is 2.0% by mass to 5.0% by mass and the milk is 20.0% by mass to 24.0% by mass with respect to 100.0% by mass of the mousse-like food for people with difficulty swallowing. 0% by mass, 20.0% to 24.0% by mass of the fresh cream, 10.0% to 13.0% by mass of the taro, and 2.0% to 4.0% by mass of the edible oil Containing configurations are included.

As described above, the mousse-like food for people with difficulty swallowing of the present invention uses familiar foodstuffs, and maintains integrity while suppressing the degree of adhesion in the oral cavity so that it can be eaten by people with difficulty swallowing. The product of the present invention can be eaten hot, and is suitable for those who have difficulty swallowing. It also has a sensory function that satisfies palatability.

The present invention provides a method for producing a food composition prepared without using a gelling agent or a thickening agent so that it can be reheated to a required temperature at the time of eating by a person with difficulty swallowing . A side dish cooking step of cooking the side dish of the finished product eaten by the person, a cooling step of removing the rough heat of the side dish obtained in the side dish cooking step, and cornstarch, milk and fresh cream in the side dish obtained in the side dish cooking step. A liquefaction step of adding and mixing required amounts of taro and edible oil and fat, stirring and liquefying, and a heating step of straining the liquefied mixture through a mesh, subdividing into containers, and steam-heating to a desired temperature to form a mousse. , a sauce manufacturing step of adding water-soluble waste powder to the sauce or broth and heating, and a freezing step of adding the sauce or broth obtained in the sauce manufacturing step to the mousse-like food obtained in the heating step and freezing it. Inventions of methods for producing mousse-like food for people with disabilities are included.

The food composition for dysphagia of the present invention is prepared as a mousse-like food for dysphagia by adding familiar ingredients to the side dish of the finished product eaten by healthy people. It has physical properties that make it easy for people with swallowing difficulties to eat, such as the fact that the ingredients do not separate (separation), but it also has a sensory function that satisfies the palatability of taste and aroma, does not reduce appetite, and can be eaten in small amounts. However, since it is a composition that can be expected to have a nutritional supplementation effect, it also has the effect of enabling a person with difficulty in swallowing to take in sufficient nutrition.

Fig. 2 is a table showing the blending amounts of ingredients for producing the ginger-fried pork mousse of the present invention. 1 is a table showing the amounts of ingredients for producing mackerel simmered in miso mousse of the present invention. 1 is a table showing nutritional components per one mousse-like food for people with difficulty swallowing according to the present invention.

Hereinafter, embodiments of the present invention will be described in detail.
The content of each component described in the following embodiments is expressed as a ratio to the entire mousse-like food for people with difficulty swallowing.

The mousse-like food for people with dysphagia of the present invention is a side dish of a finished product that can be eaten by healthy people, such as ginger-grilled pork, miso-simmered mackerel, miso-teriyaki chicken, beef curry, omelet, boiled red fish, grilled salted salmon, and squid. For Saikyo-yaki, shrimp tendon, hamburger steak, etc., cornstarch absorbs water and expands and changes into a lake when heated, and milk is added to make it possible to grind and stir with a mixer and to make it palatable and easy to eat. If it contains fresh cream to increase the texture, taro that helps to integrate the whole, and medium-chain fatty acids that reduce stickiness and help it pass down the throat when swallowing, and can be expected to have an early nutritional effect. good.

If necessary, a seasoning such as a sauce, sauce, or simmered broth obtained by adding water-soluble crumbs and heating to add thickness may be added, for example, to the upper layer of the mousse-like food for people with difficulty swallowing.

The cornstarch used in the mousse-like food for people with difficulty swallowing of the present invention is used to absorb water, expand, and change into a lake shape when heated. In order to use it, it is preferable to use cornstarch in the range of 2.0% by mass to 5.0% by mass with respect to 100% by mass of the mousse-like food for people with difficulty swallowing, and 3.0% by mass % to 4.0% by mass is more preferable.

In addition, in the manufacturing process of the mousse-like food for people with difficulty swallowing of the present invention, milk enables pulverization and stirring for liquefying the whole with a mixer, and improves the mouthfeel of the completed mousse-like food for people with difficulty swallowing. , It is used to make it easier to eat, but it is preferable to use milk in the range of 20.0% to 24.0% by mass with respect to 100% by mass of the mousse-like food for people with difficulty swallowing. It is more preferable to use in the range of 21.0% by mass to 23.0% by mass.

The fresh cream used in the mousse-like food for people with difficulty swallowing of the present invention has a milk fat content of 42.0% for the purpose of enhancing nutrition. Therefore, the fresh cream is preferably used in the range of 20.0% by mass to 24.0% by mass, and more preferably in the range of 21.0% by mass to 23.0% by mass.

In the present invention, taro is used as a binder to bind the whole food to be heat-molded, but fresh taro or frozen taro may be used. Also, the ratio is adjusted appropriately while checking the viscosity of the entire liquefied material, but it is generally used within the following range. It is preferable to use taro in a range of 10.0% to 13.0% by mass, and more preferably 11.0% to 12.0% by mass, based on 100% by mass of the mousse-like food for people with difficulty swallowing. % range is more preferred.

In addition, the mousse-like food for people with difficulty swallowing of the present invention contains medium-chain fatty acids as edible oils and fats that can be expected to reduce adhesion in the oral cavity, help pass through the throat during swallowing, and provide nutritional supplementation effects. should be adopted. Unlike ordinary vegetable oils, so-called long-chain fatty acids, medium-chain fatty acids have the characteristic of being easily absorbed by water. Only medium-chain fatty acids were used because they are easily decomposed into energy and have nutritional supplementation effects, and are effective for people who cannot eat enough and are unable to take in sufficient nutrients. In consideration of the above, it is preferable to contain 2.0% to 4.0% by mass of medium-chain fatty acids with respect to 100% by mass of the mousse-like food for people with difficulty swallowing, and 2.5% to 3% by mass. It is more preferable to contain .0% by mass.

The method for producing a mousse-like food for people with difficulty swallowing according to the present invention can be used as a side dish for a finished product eaten by a healthy person, such as grilled pork with ginger, simmered mackerel in miso, teriyaki chicken in miso, beef curry, omelet, boiled red fish, and salted salmon. One side dish selected from grilled, squid saikyo-yaki, prawn tendon, hamburger, etc. is removed from heat, and 2.0% by mass to 5.0% of cornstarch is added to 100% by mass of the entire mousse-like food for people with difficulty swallowing. 0% by mass, 20.0% to 24.0% by mass of milk, 20.0% to 24.0% by mass of fresh cream, 10.0% to 13.0% by mass of taro, medium-chain fatty acids is blended at a ratio of 2.0% by mass to 4.0% by mass, mixed with a mixer or blender, etc., stirred and liquefied, the liquefied mixture is filtered through a mesh and subdivided into containers, and a steam convection oven is used. and heat at 95 degrees for 35 minutes.

In addition, if it is necessary for the above-mentioned selected side dishes, water-soluble starch powder is added to the sauce, sauce or broth, and the seasoning is heated in a pot and thickened. After addition, cool in a blast chiller and freeze in a flash freezer.

Examples of the present invention will be described below, but the present invention is not limited to the following examples, and can be carried out with appropriate modifications within the scope of the invention.

A mousse-like food for dysphagia was produced according to the proportions shown in FIGS. The main raw materials used are as follows.
Cornstarch: Manufactured by Oya Sangyo Co., Ltd.
Milk: 100% raw milk produced by Kyodo Dairy Co., Ltd.
Fresh cream: Milk fat content 42.0% manufactured by Takanashi Dairy Products Co., Ltd.
Medium chain fatty acid: manufactured by Nisshin OilliO Group Co., Ltd.

Raw materials were adjusted and weighed according to the formulations shown in FIG. 1 pork ginger-fried mousse and FIG.

In the case of the ginger-grilled pork mousse shown in FIG. 1, the pork is first marinated in the ginger-grilled sauce for about 30 minutes, then salad oil is poured into a frying pan and the marinated pork is fried. Remove the heat from the stir-fried ginger and put all of the ginger, cornstarch, milk, fresh cream, medium-chain fatty acids, and taro into a Vitamix high-power blender according to the composition shown in Figure 1. , stirring for several minutes until thoroughly mixed and liquefied. Next, the liquefied material is filtered through a mesh, divided into portions, covered with a lid, and heated at 95° C. for 35 minutes using a steam convection oven. Due to the gelatinization property of cornstarch and the binding effect of taro, it is possible to produce a primary product of pork ginger mousse which is solidified and sterilized as a whole.

Add water-soluble crumbs to the ginger-fried sauce, heat it in a pan to thicken it, pour it over the top layer of the above-mentioned ginger-fried mousse primary product, cool it with a blast chiller, freeze it with a quick freezer, Thus, a finished product of ginger-fried pork mousse, which is a mousse-like food for food, was obtained.

In the case of the miso-simmered mackerel mousse shown in FIG. Finalize. Next, the miso-simmered mackerel is removed from the heat, and the miso-simmered mackerel, cornstarch, milk, fresh cream, medium-chain fatty acids, and taro are all made by Vitamix Co., Ltd. according to the composition shown in FIG. Place in a high power blender and blend for a few minutes until thoroughly mixed and liquefied. Furthermore, after the liquefied substance is filtered through a mesh, it is subdivided into containers, covered, and heated at 95° C. for 35 minutes using a steam convection oven. Due to the gelatinization property of cornstarch and the binding effect of taro, it is possible to produce a primary product of mackerel boiled in miso mousse which is solidified and sterilized as a whole.

Furthermore, the miso-simmered mackerel broth is filtered through a net, and water-soluble crumbs are added, heated in a pan to obtain the required thickness, poured over the above-mentioned miso-simmered mackerel mousse primary product, and cooled in a blast chiller. , to obtain a finished mackerel mousse boiled in miso, which is a mousse-like food for people with difficulty swallowing, by freezing with a rapid freezer.

Menus other than ginger-grilled pork mousse and miso-simmered mackerel mousse can be produced in substantially the same manner as the ginger-grilled pork mousse and miso-simmered mackerel mousse, except for the general method of cooking side dishes. FIG. 3 shows the nutritional components per mousse-like food (80 g) for people with difficulty swallowing in each completed menu.

As shown in FIG. 3, the mousse-like food for dysphagia of the present invention contains very rich nutrients per 80 g. For example, the hamburger mousse (80 g) of the present invention contains 207 Kcal of energy, whereas the energy contained in the regular hamburger (100 g) is about 198 Kcal. The energy contained in a conventional hamburger mousse (100 g) is about 99 Kcal, which is about half that of a regular diet. This is because the addition of water when adjusting the form increases the volume and reduces the amount of energy per unit weight.

In addition, the mousse-like food for people with difficulty swallowing of the present invention can be reheated in a microwave oven to be hot before eating. For example, when heated in a microwave oven of 600 W for about 2 minutes, it reaches about 80° C. to about 90° C., but it was confirmed that water does not separate even in that state. On the other hand, mousse foods using conventional gelling agents liquefy when the temperature exceeds 70° C. during reheating, so they cannot be eaten hot.

The food composition for dysphagia of the present invention does not use a conventional artificial gelling agent, and is prepared by using ingredients that are more familiar than before as main ingredients. Although the food has physical properties that make it easy for people with swallowing difficulties to eat, it also has sensory functions that satisfy their palatability, such as taste and aroma. It is possible to take nutrition and contribute to the health and welfare of people who have difficulty swallowing.

Claims (1)

A method for producing a food composition prepared without using a thickener or a gelling agent so that it can be reheated to a required temperature at the time of eating by a person with difficulty swallowing,
A side dish cooking process of cooking a side dish of a finished product to be eaten by a healthy person;
A cooling step of removing the rough heat of the side dish obtained in the side dish cooking step;
A liquefaction step of adding required amounts of cornstarch, milk, fresh cream, taro, and edible oil to the side dish obtained in the side dish cooking step, and mixing and stirring and liquefying;
a heating step of filtering the liquefied mixture through a mesh, subdividing into containers, and heating to a required temperature;
A method for producing a mousse-like food for people with difficulty swallowing, characterized by comprising a freezing step of freezing the product obtained in the heating step.

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