KR20120047250A - Eating-assisting oil or fat composition for persons who have difficulty in swallowing/chewing, and food for persons who have difficulty in swallowing/chewing - Google Patents

Abstract

A feeding aid fat or oil composition for swallowing and low-doughing people obtained by quenching and kneading a composition containing fats and oils with a SFC in the range of 5-25 ° C., 3-18%; Dietary supplementary fat or oil composition for swallowing and eating disorders, filled in a container made by filling the composition into a flexible container, a swallowing containing a sediment or shredded product of a feeding aid fat and oil composition for eating and swallowing difficulties. Foods for low-difficulty people, sediments of feeding aid fats and oils for feeding and swallowing foods obtained by quenching and kneading a composition containing fats and oils with an SFC in the range of 5-25 ° C, 3-18%. Or it relates to a method for producing a food for swallowing-low troubled, characterized by mixing the crushed matter. According to the present invention, it is possible to provide a feeding supplement fat or oil composition for swallowing and low-drowsiness, and foods for swallowing-low-difficulty using the same, which can easily prepare foods swallowed and swallowed by the poor.

Description

EATING-ASSISTING OIL OR FAT COMPOSITION FOR PERSONS WHO HAVE DIFFICULTY IN SWALLOWING / CHEWING, AND FOOD FOR PERSONS WHO HAVE DIFFICULTY IN SWALLOWING / CHEWING}

The present invention relates to a feeding aid fats and oils composition for swallowing and dysfunctional people and foods for swallowing and dysfunctional people using the same.

This invention claims priority based on the patent application 2009-195620 for which it applied to Japan on August 26, 2009, and uses the content here.

Difficulty in swallowing and writing, for example, elderly people who need care often have a weakening of the function of food or swallowing. Therefore, a variety of devises for making food easy to eat form is required. Nursing facilities have been routinely cooked to finely chop or crush food, and in addition to regular food, finely chopped food, very finely chopped food, ground food, paste food and liquid food are provided.

"Minced Diet" is a food that is made easy to eat without chewing by writing the food in the same form as already made in consideration of the poor state of the chewing function. The finely chopped food is widely provided to elderly people whose swallowing and writing functions are deteriorated in nursing facilities. Recently, however, it has been pointed out that chopped food increases the risk of flammable pneumonia. It is also reported that the number of mastications increased rather than the regular diet. As such, I recently learned that chopped food is not necessarily easier to eat than regular meals.

The act of chewing food in the first place is not only to crush the food, but to make the crushed food mix well with saliva, forming a bolus and making it easy to eat. However, it has become clear that by chopping the ingredients, it is rather difficult to form food masses and consequently lead to smoke. In particular, in elderly people, it is difficult to make food masses because of the lack of saliva due to senile dementia and visual impairment or salivary gland detection and secretion of salivary glands, and the ability to make food masses by chewing. I think it becomes.

As a method of improving the swallowability of a food, there exists a method of improving cohesion in an oral cavity, for example by increasing the viscosity of a food. Elderly people with severely reduced chewing function are usually provided with mixer foods, paste foods, liquid foods and the like that require little chewing. However, these have a high risk of being swallowed incorrectly because they contain very little solids. Here, the method of thickening liquid foods etc. is developed by adding a thickener, such as gelatin, agar, and gellan gum, in order to prevent a wrong swallowing (for example, refer patent document 1).

However, adding only the water-soluble thickener as described in Patent Literature 1 is suitable for thickening liquid food, but not suitable for preparing foods that are easily added to chopped food or mixer food to form food masses. Did.

Here, soft food for the elderly has been developed by Kuroda et al. As a new food form replacing the finely-cut food (for example, see Non-Patent Document 1). The term "Soft Diet" is not only easy to chew, but also easy to swallow because it is easy to chew even those with eating and swallowing disorders. Specifically, the hardness and the degree of cohesion are adjusted to be within a constant range.

However, in order to adjust the hardness and cohesion of the food, the soft food for the elderly is limited to the ingredients (materials) itself, and requires the design of cooking from the material stage, it is also necessary to fundamentally change the cooking process. That is, the soft food for the elderly has a problem that it takes much longer to cook than chopped food. In addition, a special mechanism may be required. For this reason, it is not easy in terms of budget or facility investment to introduce soft food for the elderly in place of chopped food in nursing facilities.

In addition, the reduction of intake calories is mentioned as a problem of the food provided to swallowing and a person with difficulty (for example, refer nonpatent literature 2). For example, in order to grind food to make a paste food, since a large amount of moisture such as broth is mixed, the capacity often increases due to the addition of water. For this reason, even if you consume the same weight as a regular meal, it will lose weight substantially and calorie intake will decrease. Even in the case of finely chopped foods, the capacity is increased by the use of finely chopped foods, and it is often difficult to put the same weight on a plate as a normal food intake, and there is also a problem that calories are reduced.

Prior art literature

Patent Literature

Patent Document 1: Japanese Patent No. 3524359

Non Patent Literature

[Non-Patent Document 1] Rumiko Kuroda, "Development of" Elderly People's Soft Food "Suitable for Eating Disorders and People with Disabilities", Journal of Japanese Dietary Rehabilitation Rehabilitation, 2004, Vol. 8, No. 1, pages 10-16

[Non-Patent Document 2] Shizuko Hayashi, “Questions and Verifications in Elderly Nutrition Care (1) Chopping of Sliced Foods and Mixer Foods,” Clinical Nutrition, February 2002, Vol. 100, No. 2, page 145.

Thus, it is comparatively understood that chopped food is not suitable as a food form of swallowing and lightly troubled people. However, the chopped food is already being formalized at the cooking site, and because it is not easy to replace the chopped food, it is necessary to provide the chopped food.

The present invention provides a fat or oil composition that can easily prepare foods swallowed by swallowing and swallowing, that is, a fat or oil composition that can make foods with a sense of unity without being broken up in sewage or shredded foods of a feedable food. The purpose. In addition, when ingested with foods using the above-mentioned fat or oil composition, sewage or crushed products are not scattered in the oral cavity, and even foods for swallowing or low-difficulty who can prevent the reduction of calorie intake even in a paste food with water are added. It aims to provide.

The present inventors have diligently studied to solve the above problems, and as a result, the SFC in the range of 5-25 ° C. is 3-18%, and the oil-fat composition which is obtained by quenching and kneading a composition containing fat or oil is finely chopped. The present invention has been completed by discovering that by mixing with a food or paste food, finely divided food or paste food can be improved into a food which is easy to swallow and swallowed.

That is, the present invention (1) while the SFC in the range of 5-25 ℃ 3-18%, while the composition containing fats and oils for swallowing, low-impedance difficulties, characterized in that obtained by kneading the composition containing fats and oils (2) A feeding aid fat or oil composition according to (1), wherein the composition has a SFC in the range of 30-40 ° C. of the composition, 3-16%. A fat or oil supplement composition for swallowing-lowering troubles according to the above (1) or (2), wherein the composition comprises palm oil or liquid fat or oil at 20 ° C. One or two or more fats and oils selected from the above, and an oil-fat composition for feeding aids for swallowing and dysphoric people as described in (3) above, characterized by containing an extremely hardened fat and oil having a melting point of 50-80 ° C. The composition is liquid at 20 ° C. The fat or oil supplement composition for swallowing and dysphagia according to the above (4), which contains vegetable oil as a fat, and (6) in the above (3) to (5), further comprising an emulsifier. One or two or more fats and oils selected from the group consisting of feeding fats and oils for a swallowing-lowering difficulty described in any one of the above, and (7) said composition is palm oil fats and liquid fats or oils at 20 degreeC, and melting | fusing point 50- A feeding aid fat or oil composition for swallowing and dystrophy according to the above (1) or (2), which contains a polyglycerol fatty acid ester at 80 ° C, (8) any one of (1) to (7) above. Feeding and maintenance aid for swallowing and swallowing difficulties, which is contained in the container characterized in that it is made by filling a flexible container with a feeding aid composition for swallowing and low-working difficulty described in Water, (9) For swallowing and low-difficulty, characterized in that it comprises a feeding aid fat or oil composition for swallowing and low-opportunity of any one of (1) to (7) and a sewage or crushed food of the food to be eaten. Food, (10) water for swallowing and low-impedance, characterized in that it further contains water, (11) the food for eating can be processed meat, fish meat, vegetables, fruits, noodles, rice 1 or 2 or more types selected from the group consisting of rice porridge, breads and seaweeds, the food for swallowing and dysphagia according to (9) or (10), (12) SFC in the range of 5-25 ° C. Is 3-18%, and the swallowing-lowering agent, characterized by mixing a feeding aid fat or oil composition obtained by quenching and kneading the composition containing fats and oils and sewage or crushed food of the food that can be eaten. (12) The method for producing swallowing-low difficulty foods according to (12), characterized in that the crushing treatment during mixing is further performed. It is 3-18%, and swallowing treatment is characterized in that the crushing treatment is carried out after mixing the food-supporting fat or oil composition for swallowing and low-disease, obtained by quenching and kneading the composition containing fats and oils. A method for producing a food for difficulty persons, (15) The swallowing-low difficulty foods according to any one of (12) to (14), wherein the SFC in the range of 30-40 ° C of the composition is 3-16%. Manufacturing method, (16) The food for swallowing and dysfunctional food according to any one of the above (12) to (15), wherein the feeding aid fat or oil composition for swallowing and low dysfunction contains two or more oils and fats. Manufacturing method, (17) the swallowing? The feeding aid fat or oil composition for the impoverished, characterized in that it contains one or two or more fats and oils selected from the group consisting of palm-based fats and oils that are liquid at 20 ℃ and an extremely hardened fat of 50-80 ℃ (18) The method for producing a food for swallowing-low troubled persons described in (16) above, and (18) The feeding aid fat or oil composition for swallowing-lower difficulty persons contains vegetable oil as liquid fat at 20 ° C, and as the extremely hardened fat and oil. The method for producing a swallowing food for the dying younger described in the above (17), characterized in that it contains an extremely hardened oil of hyerusin rapeseed oil, and (19) the feeding aid fat or oil composition for the swallowing younger containing the emulsifier. The method for producing a swallowing-lowering food, according to any one of the above (12) to (18), (20) For feeding aid for the swallowing-lowering difficulty The fat or oil composition contains one or two or more fats and oils selected from the group consisting of palm oil fats and oil fats liquid at 20 ° C, and polyglycerol fatty acid esters having a melting point of 50-80 ° C. The method for producing a swallowing-low difficulty food according to any one of (15), and (21) swallowing obtained by quenching and kneading a composition containing an oil or fat while the SFC in the range of 5-25 ° C is 3-18%. ? Method for improving the uniformity of food for swallowing and dying people, characterized by mixing the feeding composition of fats and oils for the food-difficulty with the sewage or crushed foods of the food that can be eaten, and further performing the crushing treatment, (22) 5-25 SFC in the range of 3 to 18%, while the composition for feeding aid fats and swallowing foods obtained by quenching and kneading the composition containing fats and oils; To mix the printout and perform the shredding process more junior characterized? To provide a method for facilitating food intake party authoring difficult.

By using the feeding aid fats and oils composition for swallowing and operation difficulty of this invention, the sewage or crushed food of a food which can be fed can be obtained, and the food with a sense of unity can be obtained. Therefore, by mixing the feeding aid fat and oil composition for swallowing and low-impedance of the present invention with conventional finely chopped food, paste food, etc., it can be easily put into the mouth without spilling, and at the same time, the sediment or crushed matter scattered in the oral cavity I can manufacture the food for swallowing and the troubled person who is easy to swallow and swallows a troubled person without losing. In addition, by using the feeding aid fats and oils composition for swallowing and agonists of the present invention, it is possible to prevent the reduction of calories intake even in the paste food added with water.

First, the feeding aid fats and oils composition for swallowing and agonists of this invention is demonstrated.

The feeding aid fat or oil composition (hereinafter referred to as "feeding aid fat or oil composition of the present invention") for swallowing-lowering difficulty of the present invention is mixed with a sewage or crushed food of a feedable food, swallowing difficulty or chewing difficulty It is to facilitate the intake of the food (self-supporting). In the conventional chopped food, it is considered that the sewage of food is easily scattered, and it is difficult to form a food mass in the oral cavity. By mixing the feeding aid fats and oils composition of the present invention with foods containing sediments or shreds, such as conventionally chopped foods or paste foods, each solid content is agglomerated to an appropriate degree, food that is given a sense of unity without scattering We can obtain food which is easy for young people with difficulty swallowing.

In addition, the feeding aid fat and oil composition of the present invention can be prevented from reducing calorie intake when mixed with conventionally chopped food or paste food, which is easy to reduce the intake of solids as compared to the normal diet because the main ingredient is a fat or oil. .

In the present invention and the present specification, "edible food" means a food that can be eaten without further cooking, and any of the ready-to-eat foods as it is, such as cooked foods such as heat treatment or liver, and fruit. It includes one. In addition, the term "seeds or shreds of food to be eaten" means to chop, straighten, shred or crush solids in food to be eaten. The size of the solids after the shredding or shredding is not particularly limited, and the "shreds or shreds of food that can be eaten" include foods that can be eaten cut with a kitchen knife or cutter, foods that can be eaten small, foods that can be fed Crushed with a cutter mixer or the like, or crushed food for eating.

In addition, the shredding treatment method of food is not specifically limited, What is necessary is just the treatment method in any one of those normally used when making solid content small. For example, food can be shredded by using shredders, such as a cutter mixer.

Specifically, the feeding aid fat or oil composition of the present invention is characterized in that the SFC in the range of 5-25 ° C is 3-18%, and is obtained by quenching and kneading a composition containing fat or oil. As a feeding aid fats and oils composition of this invention, it is preferable that SFC in 5-25 degreeC is 8-16%, and it is more preferable that it is 8-12%.

The SFC in the range of 5-25 ° C. of the composition before quenching in the feeding aid fat and oil composition is in the range of 3-18%, making it easy to be mixed with sewage or crushed foods of the food that can be eaten or eatable. In addition, it is possible to obtain a food having a sense of unity without breaking up the shredded or crushed product in the food. On the other hand, when the SFC in the 5-25 degreeC range is less than 3%, since the fluidity | liquidity of an oil-fat composition becomes excessive and there is no required rigidity, the shredded food of chopped food cannot be gathered together. On the other hand, when the SFC is larger than 18% in the range of 5-25 ° C., the fluidity of the fat or oil composition is sufficiently small but too hard to be mixed with solids.

In addition, the composition before the quenching and kneading in the feeding aid fat and oil composition of the present invention preferably has a SFC of 3-16%, more preferably 4-15%, 6-12% in the 30-40 ℃ range More preferably. In the feeding aid fat or oil composition, even if mixed with warm food by the SFC in the range of 30-40 ° C of the composition before quenching kneading in the range of 3-16% to bring the food into a more uniform state Can be. In addition, when eating foods mixed with the feeding aid fat and oil composition of the present invention, the fats and oils in the composition is difficult to dissolve in the oral cavity, so it is easier to maintain the food mass, swallowing foods for swallowing and low difficulty Can be prepared.

In the feeding aid fat or oil composition of the present invention, the composition before the quenching and kneading treatment preferably has a difference between SFC at 25 ° C and SFC at 35 ° C of 10% or less, more preferably 7% or less, and 5% or less. More preferred. The difference between the SFC at 25 ° C. (near room temperature) and the SFC at 35 ° C. (temperature in the oral cavity) is within the above range, making it difficult for foods containing the feeding aid composition to be scattered in the oral cavity. It becomes hard to be sticky inside.

In addition, SFC (solid fat content) of the feeding aid fats and oils composition of the present invention according to the 2.2.9-2003 solid paper content (NMR method) of the Japan Oil Chemicals "standard oil analysis test method" It can be measured. Specifically, it can measure as follows using the measuring apparatus SFC-2000 (NMR method) by an Astec Corporation. First, a fully dissolved sample (holding composition) is put in a measuring cell of measuring apparatus SFC-2000 and held at 60 ° C for 30 minutes, and then held at 0 ° C for 30 minutes. Then, after holding at 25 ° C. for 30 minutes, the mixture is kept at 0 ° C. for 30 minutes, and then held at the temperature for measuring SFC for 30 minutes, and then the SFC is measured.

Further, for keeping the secondary feeding of the present composition is more preferably a hardness at 20 ℃ is 2000-60000N / m ² which is a preferred, and 30000-50000N / m ^2. When the hardness at 20 ° C. is 20000 N / m ² or more, when mixing with a sediment or crushed food of a feedable food, or when mixing with a sediment or crushed food of a feedable food or a food that can be fed, the crushing treatment is performed. The solid content can be more easily organized. In addition, when the hardness at 20 ° C. is 60000 N / m ² or less, when the feeding aid fat composition and the sewage or crushed food of the eatable food are mixed, the feeding aid fat composition and the food which can be eaten or the food that can be fed. The handling properties can be further improved when the shredding treatment is further performed after mixing the shredded material and the shredded product.

In addition, the hardness of the feeding aid fats and oils composition of this invention can be measured using RE-33005 by the Yamaden Corporation. Specifically, a sample (holding composition) was first filled in a stainless container having a cylindrical opening having a diameter of 40 mm and a height of 15 mm, and held at 20 ° C. for 2 hours, and then placed on a measuring table of a viscometer. Next, a plunger having a diameter of 3 mm is installed, and 100 mm is put into the measurement sample at a speed of 10 mm / sec to measure the hardness.

The composition (fats and oils) containing fats and oils before quenching and kneading in the feeding aid fats and oils composition of this invention should just be SFC in the range of 5-25 degreeC in the range of 3-18%, It may consist of two or more types of fats and oils, and may contain components other than fats and oils.

The composition before quenching and kneading, which is a raw material of the feeding aid fat and oil composition of the present invention (composition of 3-18% of SFC in the range of 5-25 ° C.), is a palm oil or a fat or oil at 20 ° C. 1 type or 2 or more types of fats and oils chosen, the oil-fat composition containing the extremely hardening fats and oils of 50-80 degreeC, and an emulsifier, and the 1 type (s) or 2 or more types chosen from the group which consists of palm oil fats and oil fats which are liquid at 20 degreeC. Fat and Oil and Melting Point The composition of the three aspects of a fats and oils composition containing the polyglycerol fatty acid ester of 50-80 degreeC can be illustrated.

1 type or 2 or more types of fats and oils chosen from the group which consists of a palm oil fat and a liquid fats or oils at 20 degreeC are 1 palm fats, a mixture of two palm fats, a mixture of three palm fats, and liquid fats at 20 degreeC 1 A mixture of two kinds of fats and oils liquid at 20 ° C, a mixture of three fats and oils at 20 ° C, a mixture of one palm fats and one liquid fats and fats at 20 ° C And mixtures of two kinds of fats and oils.

Here, palm oils include palm oil, fractionated oil of palm oil, and hydrogenated ones thereof, but not completely hydrogenated palm oil or palm oil fractionated oil (ultra hardened oil). Specifically, palm fractionation oils include palm olein (palm super olein) and palm midfraction, two-stage fractionation oils of palm olein, palm stearin, and palm olein, which are two-stage fractionation oils of palm o oil. Phosphorus (soft farm), palm stearin (hard stearin), and the like. Among them, palm super olein is particularly preferable.

Some of these palm oils have a SFC in the range of 5-25 ° C, such as palm stearin, in the range of 5-25 ° C. The SFC at may be in the range of 3-18%.

There is no restriction | limiting in particular in the method of fractionating palm oil, You may use any method of solvent fractionation, dry fractionation, and emulsion fractionation.

As a palm oil fat contained in the feeding aid fats and oils composition of this invention, you may use what mixed two or more types of this palm oil and palm fractionation oil arbitrarily.

In addition, a fat or oil which is liquid at 20 ° C is a fat or oil that is liquid at 20 ° C, and means fats other than the palm-based oil. It is preferable that it is liquid vegetable oil at 20 degreeC as a liquid fats and oils at 20 degreeC contained in the feeding aid fats and oils composition of this invention. Specifically, vegetable oils that are liquid at 20 ° C include, but are not limited to, rapeseed oil, olive oil, rice bran oil, sesame oil, cottonseed oil, peanut oil, corn oil, soybean oil, sunflower oil, safflower oil, linseed oil, perilla oil, heavy chain fatty acids having 8 and / or 10 carbon atoms. Triglycerides having a long chain fatty acid having 12 to 24 carbon atoms as a constituent fatty acid, mixed oils thereof, and the like, and among them, rapeseed oil is preferred from the viewpoint of stable supply.

As a fat or oil which is a liquid at 20 degreeC contained in the feeding aid fats and oils composition of this invention, 1 type of these may be used and what mixes 2 or more types arbitrarily may be used. Among these, it is more preferable to use a liquid and clear vegetable oil, ie, salad oil, after maintaining at 0 degreeC for 5.5 hours especially.

Extremely hardened oils include hydrogenated rapeseed oil, olive oil, rice bran oil, sesame oil, cottonseed oil, peanut oil, corn oil, soybean oil, sunflower oil, safflower oil, linseed oil, perilla oil, palm oil, palm fractionation oil and fish oil. .

As the extremely hardened oil contained in the feeding aid fat or oil composition of the present invention, one of these may be used, or a mixture of two or more kinds may be used.

It is preferable that the extremely hardening fats and oils used for the feeding aid fats and oils composition of this invention are 50-80 degreeC of melting points. By using the extremely hardening fat of 50-80 degreeC of melting | fusing point, the feeding aid fats and oils composition can be made moderate hardness. Especially, it is preferable to use the extreme hardening fat of 55-80 degreeC, and it is more preferable to use the extreme hardening fat of 55-75 degreeC. In particular, after mixing the feeding aid fats and oils composition of the present invention to sewage or shredded food of the feedable food or feedable food to make food, and then reheating the food in a microwave oven or the like to maintain warmth in a thermostat, It is most preferable to use extremely hardened oil (melting point 60 ° C.) of hyerusin rapeseed oil. This is because the hardened oil of hyerusin rapeseed oil is hard to produce coarse crystallization due to the dissolution and recrystallization of fats and oils.

The extremely hardened oil of the hyerusin rapeseed oil used in the present invention preferably has a content of behenic acid in the constituent fatty acids of 30-60% by mass, more preferably 35-50% by mass, and 40-50% by mass. More preferred. Moreover, it is preferable that iodine value is 2 or less, and, as for the extremely hardened oil of the said hyerusin seed oil, it is more preferable that it is 1 or less.

In addition, the feeding aid fats and oils composition of this invention may contain other emulsifiers besides fats and oils.

Emulsifiers include monoglycerin fatty acid esters, diglycerin fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, propylene glycol fatty acid esters, polyglycerol condensed ricinoleic acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, polysorbates, lecithin, and the like. Can be mentioned. As an emulsifier contained in the feeding aid fats and oils composition of this invention, 1 type of these may be used and what mixes 2 or more types arbitrarily may be used.

It is preferable that the content of an emulsifier with respect to the whole feeding aid fats and oils composition of this invention is 0-5 mass%.

When the feeding aid fat or oil composition of the present invention is an oil or fat composition comprising one or two or more fats and oils selected from the group consisting of palm oil or fat or oil at 20 ° C. and an extremely hardened oil having a melting point of 50-80 ° C., The content of one or two or more fats and oils selected from the group consisting of palm-based fats and oils and fats or oils at 20 ° C. to the whole feeding composition of the present invention is preferably 83-95 mass%, preferably 85-92 mass. It is more preferable that it is%, and it is most preferable that it is 88-92 mass%. On the other hand, the content of the extremely hardened oil at the melting point of 50-80 ° C to the whole feeding aid fat and oil composition of the present invention is preferably 5-17 mass%, more preferably 8-15 mass%, 8-12 mass Most preferably. By setting the content in the above numerical range, the feeding aid fats and oils composition of the present invention can provide a sense of unity without properly agglomerating solids in sewage or crushed foods of the food that can be fed.

When the fat or oil composition for feeding aid of the present invention is one or two or more fats and oils selected from the group consisting of palm fats and oils and fats and oils at 20 ° C and an oil-fat composition containing an extremely hardened oil and an emulsifier having a melting point of 50-80 ° C The content of one or two or more fats and oils selected from the group consisting of palm-based fats and oils and fats or oils at 20 ° C relative to the entire feeding composition of fats and oils of the present invention is preferably 80-94.99% by mass, 84.95- It is more preferable that it is 91.95 mass%, and it is most preferable that it is 87.95-91.95 mass%. On the other hand, the content of the extremely hardened oil at the melting point of 50-80 ° C to the whole feeding aid fat and oil composition of the present invention is preferably 5-17 mass%, more preferably 8-15 mass%, 8-12 mass Most preferably. In addition, the content of the emulsifier with respect to the whole feeding aid fat and oil composition of the present invention is preferably 0.01-3% by mass, more preferably 0.05-2% by mass, still more preferably 0.05-1% by mass. By setting the content in the above numerical range, the feeding aid fats and oils composition of the present invention can provide a sense of unity without properly agglomerating solids in sewage or crushed foods of the food that can be fed.

When the feeding aid fat or oil composition of the present invention is a fat or oil composition containing one or two or more fats and oils selected from the group consisting of palm oils and fat or oil at 20 ℃ and a polyglycerol fatty acid ester having a melting point of 50-80 ℃ The content of one or two or more fats and oils selected from the group consisting of palm-based fats and oils and fats or oils at 20 ° C relative to the entire feeding composition of fats and oils of the present invention is preferably 95-97 mass%. On the other hand, it is preferable that the content of the polyglycerol fatty acid ester of melting | fusing point 50-80 degreeC with respect to the whole feeding composition of this invention is 3-5 mass%. By setting the content in the range of the feed value, the feeding aid fats and oils composition of the present invention can give a sense of unity without agglomeration of solids in the sewage or crushed food of the food can be properly dispersed.

In this case, an emulsifier other than the polyglycerol fatty acid ester of melting | fusing point 50-80 degreeC may be further added.

In addition to fats and oils or emulsifiers, the fat or oil composition for feeding aid of the present invention includes emulsifiers, skim milk powder, soy protein, sugars, starch, chemical starch, dextrin, tocopherol, etc. Antioxidants, such as vitamin C, a coloring agent, a fragrance, a thickener, etc. can be mix | blended. Examples of thickeners include guar gum, locust bean gum, carrageenan, gum arabic, alginic acid, pectin, xanthan gum, pullulan, tamarind seed gum, silium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, Agar, glucomannan, gelatin and the like.

The feeding aid fat or oil composition of the present invention is a fat or oil composition obtained by kneading a composition containing fat or oil. Specifically, the fats and oils for feeding aids of this invention can be obtained by heating and melt | dissolving the fats and oils contained in a feeding aids fat-fat composition, and then quenching and kneading. When two or more types of fats and oils are contained in the feeding aid fats and oils composition of this invention, quenching and kneading is performed in the state which mixed all the fats and oils contained. In addition, when an oil-fat further contains an emulsifier, it can manufacture by quenching and kneading | mixing in the state which mixed the emulsifier and oil-fat.

Although the temperature which melt | dissolves fats and oils can be suitably determined considering the melting | fusing point of fats and oils, it is preferable to heat at 50-100 degreeC, and it is more preferable to heat at 60-90 degreeC. In the case of using two or more kinds of fats and oils, the fats and oils may be melted after mixing, or may be separately melted and then mixed before the quenching and kneading treatment.

The quenching and kneading treatment can be carried out in the same manner as in the case of manufacturing margarine or shortening. For example, cooling conditions can be -0.5 degreeC / min or more, Preferably it is -5 degreeC / min or more.

In addition, the quench dough treatment can be carried out by using a quench dough, which is usually used in the manufacture of margarine or shortening, and may be mixed with gas, for example, air, nitrogen and the like as necessary. For example, quenching and kneading by using sealed continuity tube coolers such as vaulters, combinators, perfectors, and onlators used in margarine makers, plate heat exchangers, etc. Can be done. In addition, a combination of an open die, a cooler, and a complex may be used for the quenching and kneading treatment.

For example, the fat or oil composition for feeding aid of the present invention contains one or two or more fats and oils selected from the group consisting of palm oils and oils that are liquid at 20 ° C, and extremely hard oil having a melting point of 50-80 ° C. In the case of palm oil-based oils and fats and oils selected from the group consisting of liquid fats and oils at 20 ℃ and the extremely hardened fats and oils of 50-80 ℃ melting point and mixed, and then using a quenching dough By quenching and kneading, the fat and oil composition for feeding aid of the present invention can be prepared.

Further, for example, one or two or more fats and oils selected from the group consisting of palm oil fats and oils and fats or oils at 20 ° C. and an extremely hardened fat and oil at 50-80 ° C. are emulsifiers. In the case of a fat or oil composition containing a fat or oil, at least one or two or more fats and oils selected from the group consisting of liquid fats and oils at 20 ℃ and the melting point 50-80 ℃ of an extremely hardened fat and emulsifier after heating and mixing By using the quench dough, quenching and kneading can be prepared for the feeding aid fat and oil composition of the present invention.

For example, the feeding aid fats and oils composition of the present invention may be a polyglycerol fatty acid ester having one or two or more fats and oils and a melting point of 50-80 ° C. selected from the group consisting of palm-based fats and oils that are liquid at 20 ° C. In the case of the oil-fat composition to contain, it is quenched, after heating and mixing the 1 type (s) or 2 or more types of fats and oils chosen from the group which consists of a palm oil fat and a liquid fat or oil at 20 degreeC, and the polyglycerol fatty acid ester of melting point 50-80 degreeC, and By quenching and kneading using a dough machine, the fat and oil composition for feeding aid of the present invention can be prepared.

The feeding aid fats and oils composition of this invention can be used by filling in a flexible container or a container. In particular, the feeding aid fat or oil composition for swallowing and low-dose who enter the container filled with the feeding aid fat and oil composition of the present invention in a flexible container can easily take out the feeding aid fat and oil composition from the container, excellent handling Do. Moreover, as a soluble container, it means the container which has flexibility like what is used for mayonnaise etc., For example, a polyethylene container etc. are mentioned. In addition, the shape of the flexible container is not particularly limited, and may be any one of shapes such as cup, tube, pillow packaging, and pouch.

Polypropylene etc. can be used as a material of a cup-shaped flexible container.

As the material of the tubular flexible container, polyethylene, polyethylene terephthalate, a laminate tube laminated with aluminum, etc. may be used as the tube portion, and polypropylene, rigid polyethylene, or the like may be used as the cap portion.

In addition, polypropylene or the like may be used as a material for the flexible packaging having a pillow packaging shape.

Next, the swallowing-low difficulty foods of the present invention are characterized by containing sewage or shredded products of the feeding aid fat or oil composition of the present invention and the foods that can be fed.

Eating foods include, for example, meat such as beef, pork, chicken, lamb, horse meat, horse mackerel, mackerel, saury, mackerel, flounder, katsuo, yellowfin, bluefin tuna, salmon, cod, buckwheat Fish such as tolusa, cabbage, carrot, onion, potatoes, spinach, lettuce, vegetables such as tomato, fruit such as apple, tangerine, pear, pineapple, strawberry, persimmon, watermelon, melon, seaweed, kelp, green vegetables Food prepared with seaweed, rice, rice porridge, bread, udon noodles, soba noodles, and pasta may be mentioned. What can be eaten raw such as fruits, tomatoes, and sashimi fish is also included in the foods that can be eaten. Other foods that can be fed include cooked processed foods such as processed meat products processed with meat such as hamburg and processed meat products processed with meat such as tuna flakes and dumplings. The food for swallowing and low difficulty of the present invention includes one or two or more foods selected from the group consisting of processed meat products, processed meat products, vegetables, fruits, noodles, rice, rice porridge, seaweeds and seaweeds and It is preferable to include the feeding aid fats and oils composition of this invention.

The swallowing-low difficulty food of the present invention is a food having a sense of unity without the small solids in the food being scattered. This is because, by mixing the food having a small solid content by shredding or crushing, and the feeding aid fat and oil composition of the present invention, the solids can be properly aggregated to easily organize the food, that is, improve the unity of the food. For this reason, the swallowing-low difficulty food of the present invention can be easily put into the mouth without spilling when eating, and solids are not scattered even in the oral cavity, and food masses can be easily formed, swallowing and swallowing difficulty. easy. In addition, even the hydrolyzed paste food can prevent the reduction of intake calories.

The swallowing-low difficulty food of this invention can be manufactured by mixing the small solid content of food, and the feeding aid fats and oils composition of this invention. For example, the food for swallowing and dysphagia of the present invention can be produced by mixing the feeding aid fat or oil composition of the present invention with a food which is chopped in advance or crushed using a crusher such as a cutter mixer. After mixing the food with a large solid content before a crushing process, and the feeding aid fats and oils composition of this invention, it can manufacture the swallowing-low difficulty food of this invention also by performing a crushing process by a cutter mixer etc. In addition, after mixing the food which reduced solid content previously, and the feeding aid fats and oils composition of this invention, you may perform a further grinding | pulverization process by a mixer etc.

The swallowing-low difficulty foods of the present invention are classified into paste foods and matome foods, regardless of their shape.

Here, the term "Mixer Diet" refers to a high-liquidity food obtained by crushing sewage or shreds of hydrolysed foods with a cutter mixer or the like. On the other hand, "Matome" diet ("Matome" Diet) is a food containing a sewage or crushed food of the food that can be fed, the solids that do not have fluidity or low fluidity does not scatter.

For example, the paste food may be prepared by mixing and crushing a water mixture such as a food which can be eaten, preferably a food which has been finely chopped (so-called chopped food), the feeding aid fat composition of the present invention, and again a broth. have.

The blending of the paste food can be appropriately adjusted depending on how much fluidity the paste food has, or the kind of food used as the raw material, the oil content and moisture to be contained. For example, a blend such as 100 parts by mass of sewage or shredded food of a feedable food, 1-100 parts by mass (preferably 1-50 parts by mass) of the feeding fat or oil composition of the present invention, and 200-1000 parts by mass of water It is an example.

As a method of preparing the paste food, for example, in the case of hamburger paste food, after adding the feeding aid composition and the broth again to the cooked hamburgh cut into blocks, the food processor for 10 seconds to 1 minute It can manufacture by crushing and mixing.

On the other hand, Matome food can be prepared by mixing the solid food finely divided food (so-called finely-chopped food) and the feeding aid fat and oil composition of the present invention. If necessary, the food processor may be crushed and mixed after mixing. In addition, Matome food can also be prepared by mixing the food which can be fed with the feeding aid fat and oil composition of the present invention and crushing and mixing the mixture in a food processor. By mix | blending water suitably, the fluidity | liquidity of the food obtained can be adjusted.

The mixing of Matome foods can be appropriately adjusted depending on the kind of food used as the raw material, the oil content and moisture contained therein. For example, a blend such as 100 parts by mass of sewage or shredded food of a feedable food, and 5-100 parts by mass (preferably 5-50 parts by mass) of a dietary supplement composition for swallowing and swallowing difficulties may be exemplified. have. In addition, if necessary, the broth may be added with broth of chicken.

As a manufacturing method of the Matome food, for example, in the case of the chicken Matome food, after adding the feeding aid composition of the present invention to the boiled chicken breast, by shredding and mixing for 10 seconds-1 minute in a food processor It can manufacture.

In addition, the cabbage matome food can be prepared by cutting the poached cabbage to a size of about 5mm or less and then put and mix the feeding aid fat and oil composition of the present invention.

In addition, foods for swallowing and dysfunctional people of the present invention are antioxidants such as tocopherol or vitamin C, seasonings such as salts and sugars, thickeners, etc., which are generally added to foods in a range that does not impair the function of the present invention as necessary. Can be blended. As the thickener, those listed above may be used.

Example

Next, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples.

<Formulation of feeding supplement fats and oils composition for swallowing and dying people>

According to the ratios described in Table 1-3, various fats and oils and fats containing a polyglycerol fatty acid ester were prepared. In addition, the used raw material is as follows.

Seed oil: Nisshin Oilio Group Co., Ltd.

Palm fractionation: SOUTHEN NISSHIN BIO-TECHSDN. BHD. Company product, palm super olein of iodine value 68

Extremely hardened oil of hyerusin oil: Oil produced by Yokozeki Oil Industry Co., Ltd., product name: Palm extreme hardened oil, Melting point: 58 ° C

Polyglycerin fatty acid ester: Commercially available, Melting point: 65 ° C

<Measurement of SFC of Various Oil and Fat Compositions>

SFC of the various oil-fat compositions manufactured according to the said combination example was measured. SFC was measured using the measuring apparatus SFC-2000 (NMR method) by Astec Corporation.

First, it hold | maintained at 80 degreeC for 30 minutes, and then maintained at 0 degreeC for 30 minutes. And after hold | maintaining for 30 minutes at 25 degreeC, it hold | maintained for 30 minutes at 0 degreeC, and after hold | maintaining for 30 minutes at the temperature (5 degreeC) which measures SFC after that, SFC was measured. Two measurements were carried out under the same conditions, and the average of the two values obtained was taken as SFC (%) at 5 ° C. SFC (%) in 10 degreeC, 15 degreeC, 20 degreeC, 30 degreeC, 35 degreeC, and 40 degreeC was measured by the same method. The measurement results are shown in Tables 4 and 5.

As a result, the compounding examples 1 and 2 in which the content of the ultra hardening oil of melting | fusing point 50-80 degreeC with less than 5 mass% with respect to the whole oil-fat composition were less than 3% of SFC in the range of 5-25 degreeC. Moreover, the compounding example 12 which contained 20 mass% of extremely hardened oil of 50-80 degreeC of melting | fusing point had the SFC in 5-25 degreeC range larger than 18%. In other blending examples, the SFC in the range of 5-25 ° C. was 3-18%.

<Preparation of Feeding Supplementary Oil Composition>

According to the compounding example of Table 1-3, 50g of oil-fat compositions which carried out the quenching and kneading process were obtained by putting various oils and fats and polyglycerol fatty acid esters into the container, and heat-dissolving and mixing at 80 degreeC. The fat or oil composition obtained on the basis of the compounding example 3-11 was set to Example 1-9 (quenching and kneading treatment), respectively. In addition, the oil-fat composition obtained based on the compounding examples 1, 2, and 12 was made into the comparative examples 1, 2, and 3 (quenched kneading | processing), respectively.

According to the compounding examples 4, 7, 9, and 10, various fats and oils and polyglycerol fatty acid esters were put in a stainless container, mixed by heating and dissolving at 80 ° C., and then rapidly kneaded using a combinator to obtain 6 kg of the oil-fat composition subjected to quenching and kneading. The fats and oils composition obtained based on the mixing examples 4, 7, 9, and 10 were made into Examples 10-13 (quick-paste kneading | processing), respectively.

According to the compounding example of Table 1-3, various fats and oils and polyglycerol fatty acid ester were put into the container, and it melt | dissolved and mixed at 80 degreeC, and after cooling to room temperature, 50g of oil-fat compositions were obtained. The fats and oils composition obtained based on the compounding examples 1-12 were made into the comparative examples 4-15 (not a quenching dough process), respectively.

<Appearance, Flavor, and Texture of Dietary Supplement for Feeding Supplements>

The external appearance, flavor, and texture of each obtained oil-fat composition were evaluated. The evaluation results are shown in Tables 6 and 7, respectively. In addition, the evaluation criteria of each item are shown below.

Appearance of oil-fat composition (double-circle): It has no fluidity and there is hardness. (Circle): There is no fluidity and there is hardness, but it is soft compared with (◎). (Triangle | delta): There is no fluidity, but it is too hard. In other words, it is too hard to mix with chopped food. X: fluidity and no hardness. In other words, because it is fluid and has no hardness, it is impossible to bundle chopped food together.

Flavor, texture ○: Already, there is no odor, no dullness, and the taste of food touching the tongue is smooth. (Triangle | delta): The taste is bad, and food touches a tongue. ×: Already, there is odor.

As a result, in the holding composition which carried out the quenching and kneading | mixing example 3-11 whose SFC in the range of 5-25 degreeC was 3-18% [Example 1-13 (quenching and kneading)], all the appearance, ie, fluidity is favorable. It also had good flavor and texture. On the other hand, the oil-fat composition of the quenching and kneading of the blending examples 1 and 2 in which the SFC was less than 3% in the range of 5-25 ° C [Comparative Example 1-2 (quenching and kneading)] was all too high in fluidity to cut finely chopped food. There was not enough hardness to stick together. In addition, the oil-fat composition (the comparative example 3 (quenched kneading)) which carried out the quenching and kneading | mixing example 12 whose SFC in 5-25 degreeC was larger than 18% was very hard, and it was difficult to mix it with the chopped food.

On the other hand, all of the fat or oil compositions that were not quenched (Comparative Example 4-15 (not quenched)) were too high in fluidity and did not have sufficient hardness to bundle the chopped foods together. From these results, it is clear that even if the SFC in the range of 5-25 ° C. is 3-18%, the fat or oil composition exhibiting the effects of the present invention cannot be obtained unless the fat or oil is quenched.

<Preparation and Evaluation of Tuna Flakes Matome Food>

Formulation Examples 4, 7, 9, and 10 prepared above were mixed with a quenched fat or oil composition [Example 10-13 (quenched dough)] and tuna flakes to prepare and evaluate a tuna flake matome food. .

Specifically, 30 g of each fat or oil composition is added to 180 g of tuna flakes (Inaba Foods Co., Ltd., trade name: Raito Tsuna Flakes, Salt-Free Oil Free), and then crushed and mixed for 30 seconds in a food processor to produce tuna flakes. It was. Appearance and texture were evaluated about the Matome gourmet of the obtained tuna flakes.

As a result, Matome food of tuna flakes prepared using all fat and oil compositions also had good appearance and texture. Specifically, there was a feeling of unity without scattering. In addition, it was not scattered in the mouth and there was no stickiness, and the umami increased in taste and was delicious.

<Preparation and evaluation of comparative example of tuna flakes Matome gourmet 1>

As a control, the tuna flakes crushed formula was prepared by crushing and mixing in a food processor for 30 seconds without adding the fat or oil composition to 180 g of tuna flakes (product of Inaba Foods Co., Ltd., product name: Raitotsuna Flakes, salt-free oil-free).

As a result, the obtained tuna flake crushing formula was scattered and there was no sense of unity. Also, the tuna flakes crushing formula obtained was scattered in the mouth.

<Preparation and evaluation of comparative example of tuna flakes Matome gourmet 2>

The tuna flakes mayonnaise of tuna flakes was prepared by adding 30 g of commercial mayonnaise to 180 g of tuna flakes (product of Inaba Foods Co., Ltd., product name: Raito Tsuna Flakes, no salt-free oil-free), and then crushing and mixing for 30 seconds in a food processor.

The obtained tuna flakes with mayonnaise were uneven and there was a sense of unity. However, when the tuna flakes mayonnaise obtained was eaten, it was scattered in the mouth and there was some stickiness.

<Preparation and evaluation of hamburger paste food>

To 100 g of cooked hamburger cut into block shapes, 10 g of a fat or oil composition prepared in Example 4 (quench dough) and 400 g of broth were added again, followed by a food processor for 30 seconds. Crushed and mixed to prepare a hamburger paste food.

The resulting hamburger paste food had high fluidity and a rich taste when eaten, but did not feel greasy. In this way, by reducing the feeding calorie composition of the present invention to a juicy paste food, it is possible to prevent the reduction of the feeding calories by the water.

<Preparation and Evaluation of Chicken Matome Food>

100 g of boiled chicken breast was added 10 g of a fat and oil composition prepared in the above-quenched dough [Example 10 (quenched dough)], and then crushed and mixed in a food processor for 30 seconds to prepare the chicken's Matome food. Prepared. When eating the Matome food of the obtained chicken, it was not scattered in the mouth, there was no stickiness, and the umami increased in taste and was delicious.

<Preparation and evaluation of cabbage matome food 1>

100 g of boiled cabbage was added 10 g of a fat or oil composition [Example 10 (quenched kneaded)], which was prepared in the above-quenched dough, and then crushed and mixed in a food processor for 30 seconds to prepare a cabbage matome food. It was. Matome food of the obtained cabbage was a thing of unity without being scattered. In addition, when I ate the matome food of the obtained cabbage, it was not scattered in the mouth and there was no stickiness, and the sense of taste increased in taste and was delicious.

<Preparation and Evaluation of Cabbage Matome Food 2>

100 g of boiled cabbage was chopped to a size of about 5 mm or less, and then 50 g of the oil-fat composition (Example 10 (quenched kneaded)), which was prepared by the above-mentioned quenching and kneading, was added and mixed to mix the cabbage matome food. Prepared. Matome food of the obtained cabbage was a thing of unity without being scattered. In addition, when I ate the matome food of the obtained cabbage, it was not scattered in the mouth and there was no stickiness, and the umami increased in taste and was delicious.

<Preparation and Evaluation of Carrot Matome Food>

100 g of poached carrots are chopped to a size of about 5 mm or less, and then mixed with 50 g of a fat or oil composition (Example 10 (quenched and kneaded) prepared in the above-mentioned quenching dough), and mixed, and then mixed with carrots. Was prepared. The obtained Matome food of carrots did not scatter, and there was a sense of unity. In addition, when I ate the Matome food of the obtained carrot, it did not scatter in the mouth and was not sticky, and the umami increased in taste and was delicious.

 <Formulation of feeding supplement fats and oils composition for swallowing and dying people>

According to the ratio of Table 8, the oil-fat composition which mix | blended various oil-fat was manufactured. In addition, the used raw material is as follows.

Transesterified oil: Medium chain fatty acid triglyceride (Nisshin Oilio Group) with 86 parts by mass of rapeseed oil (product of Nisshin Oilio Group Co., Ltd., product name: Nissin Canola Oil) and n-octanoic acid / n-decanoic acid = 3: 1 by mass ratio. A product produced by carrying out enzymatic esterification and purification of a mixture of 14 parts by mass, manufactured by KKK.

Perilla oil: Nippon Ego Mano Kai manufactured product name: Egoma oil

Extremely hardened oil of Haeilushin rapeseed oil: Product made by Yokozeki Oil Industry Co., Ltd., Trade name: Palm Extreme Hardened Oil, Melting Point: 58 ℃

Palm fractionation: SOUTHEN NISSHIN BIO-TECHSDN. BHD. Palm super olein of the company product, iodine value 68

<Measurement of SFC of Various Oil and Fat Compositions>

SFC of each oil-fat composition manufactured according to the said compounding example 13-15 was measured. The measurement of SFC was performed by the method described above in <Measurement of SFC of each fat and oil composition>. The measurement results are shown in Table 9.

As a result, in the compounding examples 13 and 14, SFC in 5-25 degreeC was in the range of 3-18%. In addition, in the compounding example 15, SFC in 5-25 degreeC was less than 3%.

<Preparation of Feeding Supplementary Oil Composition>

According to the compounding example of Table 8, after putting various oils and fats into a container and mixing it by heating and dissolving at 80 degreeC, 50g of oil-fat compositions which carried out the quenching and kneading process were obtained by kneading the container in ice water. The fats and oils composition obtained based on the compounding examples 13-15 were Example 14, Example 15, and the comparative example 16 (quenched and kneaded) respectively.

<Appearance, Flavor, and Texture of Dietary Supplement for Feeding Supplements>

The external appearance, flavor, and texture of each obtained oil-fat composition were evaluated. The evaluation results are shown in Table 10. In addition, the evaluation criteria of each item are shown below.

Appearance of the fat or oil composition

◎: no fluidity and hardness

(Circle): There is no fluidity and there is hardness, but it is soft compared with (◎).

(Triangle | delta): There is no fluidity but it is too hard. In other words, it is too hard to mix with chopped food.

X: fluidity and no hardness. In other words, because it is fluid and has no hardness, it is impossible to bundle chopped food together.

Flavor, texture

(Circle): No taste, and the taste which a food touches a tongue is smooth.

(Triangle | delta): The taste is bad, and food touches a tongue.

×: Already, there is odor.

As a result, in oil-fat compositions (Examples 14 and 15 (quenching and kneading treatment) in which the blending examples 13 and 14 were quenched and treated, the appearance was good and the flavor and texture were also good.

<Production and Evaluation of Examples of Tuna Flakes Matome Food 2>

Formulation Examples 13 and 14 prepared above were mixed with quenching fat and oil compositions [Examples 14 and 15 (quenching and kneading)] and tuna flakes to prepare and evaluate tuna flakes.

Specifically, tuna flakes are prepared by crushing and mixing the tuna flakes (products of Inaba Food Co., Ltd., product name: Raito Tsuna Flakes, salt-free oil-free) with 30 g of each fat and oil composition for 30 seconds in a food processor. It was. Appearance and texture were evaluated about the Matome gourmet of the obtained tuna flakes.

As a result, Matome food of tuna flakes manufactured using any fat or oil composition was also good in appearance and texture. Specifically, there was a feeling of unity without scattering. In addition, it was found that it did not scatter in the mouth and was not sticky, and the umami increased in taste and was delicious.

<Preparation and evaluation of comparative example of tuna flakes Matome gourmet 3>

As a control, the tuna flakes crushed formula was prepared by crushing and mixing in a food processor for 30 seconds without adding a fat or oil composition to 180 g of tuna flakes (product of Inaba Foods Co., Ltd., trade name: Raitotsuna Flakes, salt-free oil-free).

As a result, the obtained tuna flakes crushing formula was scattered and there was no sense of unity. Also, when the tuna flakes crushed meal was obtained, it was scattered in the mouth.

<Preparation and evaluation of comparative example of tuna flakes Matome gourmet 4>

30 g of tuna flakes (product of Inaba Foods Co., Ltd., product name: Raito Tsuna Flakes, salt-free oil-free) was added 30 g of [Comparative Example 3 (quenched and kneaded)], and then crushed and mixed in a food processor for 30 seconds. A crushed formula of flakes was prepared.

The pulverized formula of the obtained tuna flakes was poor in harmony with the tuna flakes of fats and oils, and there was no sense of unity. Also, when the tuna flakes crushed meal was obtained, it was scattered in the mouth.

<Preparation and evaluation of comparative example of tuna flakes Matome gourmet 5>

30 g of tuna flakes (product of Inaba Foods Co., Ltd., product name: Raito Tsuna Flakes, no salt-free oil-free) is added 30 g of [Comparative Example 16 (quenched and kneaded)], and then crushed and mixed in a food processor for 30 seconds. A grinding formula was prepared.

The pulverized formula of the obtained tuna flakes did not have a sense of unity. Also, when the tuna flakes crushed meal was obtained, it was scattered in the mouth and was sticky.

<Intake Assessment of Matome Foods for Difficulty and Less Difficulty>

Regarding the intake situation when the menu of Table 11 using the fat or oil composition [Example 10 (Quick Dough)] was introduced for two consecutive nights for five elderly people who had difficulty swallowing or working in a nursing elderly health facility, Listened to the facility's management sales office and language audiologist. As a result, "The texture is smooth and easy to pass", "Easily agglomerates even the rugged materials", "Natural taste can be made without compromising the taste of the material", "Time to eat without spilling into the mouth is shortened "There are less food spills, and the efforts of Stam have been reduced." "Even people who have been hungry at all times have never heard of it." Eating aid fat and oil compositions of the present invention are useful for swallowing and low-workers. It was confirmed. In the table, young bamboo shoot stew is a dish of seaweed and bamboo shoots cooked separately. A cold sabra is a dish of thinly sliced beef or pork that is then boiled in boiling water and cooled to serve on vegetables and plates. Tossed with soy sauce boiled. Seasoned broth with sesame salt is made by boiling and cooling soy sauce and mirim with perilla powder or ground sesame seeds.

Industrial availability

By using the feeding aid fats and oils composition for swallowing-lowering difficulty of this invention, food which can be easily eaten by swallowing-lowering difficulty can be manufactured easily. For this reason, the feeding aid fats and oils composition for swallowing-low-lowness people of this invention is mainly applicable to the manufacturing field of swallowing-low-lowering foods, or the field of nursing care.

Claims (22)

A feeding aid fat or oil composition for swallowing and dyspnea, characterized in that the SFC in the range of 5-25 ° C is 3-18% and is obtained by quenching a composition containing fat or oil. The method of claim 1,
A feeding aid fat or oil composition for swallowing and dysphagia, characterized in that 3-16% SFC in the range of 30-40 ℃ of the composition. The method according to claim 1 or 2,
A feeding aid fat or oil composition for swallowing and dyspnea, characterized in that the composition contains two or more fats and oils. The method of claim 3,
Eating aid for swallowing and dysphagia, characterized in that the composition contains one or two or more fats and oils selected from the group consisting of palm fats and fats and liquids at 20 ℃ and extremely hardened oil of melting point 50-80 ℃. Oil fat composition. The method of claim 4, wherein
A feeding aid fat or oil composition for swallowing and dysphagia, wherein the composition contains vegetable oil as a liquid fat or oil at 20 ° C. and an extremely hardened oil of hyerusin rapeseed oil as the extremely hardened fat and oil. The method according to any one of claims 3 to 5,
A feeding aid fat or oil composition for swallowing and dysphagia, further comprising an emulsifier. The method according to claim 1 or 2,
1 or 2 or more oils and fats selected from the group consisting of palm oils and fats or oils at 20 ℃ liquid and polyglycerin fatty acid ester of melting point 50-80 ℃ for swallowing-low difficulty Feeding fat and oil composition. A feeding aid fat or oil composition for swallowing and swallowing difficulty in a container, characterized in that it is made by filling a flexible container with a feeding aid fat or oil composition for swallowing low-impedance of any one of claims 1 to 7. A swallowing and / or working material comprising the feeding aid fat or oil composition for swallowing and sufficiency of any one of claims 1 to 7, and a sewage or crushed product of a feedable food. Difficulty food. 10. The method of claim 9,
A food for swallowing and dysphagia, which further contains water. The method of claim 9 or 10,
The food for swallowing, low-difficulty, characterized in that the food is one or more selected from the group consisting of processed meat, fish processed foods, vegetables, fruits, noodles, rice, porridge, pans and seaweeds. A mixture of feeding aid fats and oils for swallowing and eating difficulties and sewage or crushed foods of eating foods obtained by quenching a composition containing fats and oils with a SFC in the range of 5-25 ° C. 3-18%. A method of producing a food for swallowing and low-attentive people characterized by the above-mentioned. The method of claim 12,
A method for producing a swallowing-low difficulty food, characterized in that the shredding treatment is further performed after the mixing. 3 to 18% SFC in the range of 5-25 ° C., and the crushing treatment after mixing the feeding aid fat composition for swallowing and low-dose people and the food that can be eaten by quenching the composition containing fats and oils. A method of producing a food for swallowing and low-attentive people characterized by the above-mentioned. The method according to any one of claims 12 to 14,
The method of producing a swallowing-low trouble foods, characterized in that 3-16% SFC in the range of 30-40 ℃ of the composition. The method according to any one of claims 12 to 15,
A method for producing a food for swallowing-low troubled persons, characterized in that the feeding aid fat or oil composition for swallowing low-order troubles contains two or more kinds of fats and oils. The method of claim 16,
The feeding aid fats and oils composition for swallowing and low-dip difficulty comprises one or two or more fats and oils selected from the group consisting of palm-based fats and oils that are liquid at 20 ° C and an extremely hardened oil having a melting point of 50-80 ° C. The method of manufacturing the food for swallowing-low troubled person to use. The method of claim 17,
The feeding and maintaining fat or oil composition for the swallowing and low-dipper comprises vegetable oil as a liquid fat or oil at 20 ° C., and contains extremely hardened oil of hyerusin rapeseed oil as the extremely hardened fat and oil. Manufacturing method of food. The method according to any one of claims 12 to 18,
The method of producing a food for swallowing-low-conflict, characterized in that the feeding aid fats and oils composition for swallowing low-impedance further contains an emulsifier. The method according to any one of claims 12 to 15,
The feeding aid fats and oils composition for swallowing and low-difficulty contains one or two or more fats and oils selected from the group consisting of palm-based fats and oils and liquid fats at 20 ℃ and a polyglycerol fatty acid ester having a melting point of 50-80 ℃ A method of producing a food for swallowing and dysphagia. Mixing and crushing sediments or shreds of feeding aid fats and oils for swallowing and low-dough foods obtained by quenching and kneading a composition containing fats and oils in a range of 5-25 ° C., 3-18% A method for improving the feeling of unity of food for swallowing-low troubled persons, characterized by further processing. Mixing and crushing sediments or shreds of feeding aid fats and oils for swallowing and low-dough foods obtained by quenching and kneading a composition containing fats and oils in a range of 5-25 ° C., 3-18% A method for facilitating ingestion of food for swallowing and low-attentive persons, characterized by further treating.