KR20200125779A - Manufacturing method of care food and care food - Google Patents

Abstract

The present invention relates to a method for manufacturing care food and the care food manufactured according to the manufacturing method. The manufacturing method comprises the following steps: heating a mixture of main ingredients, subsidiary ingredients, and fat and oils, and immediately grinding the same with a micro-grinding machine to obtain coulis; adding fat and oils, a gelling agent, and purified water to the coulis, and heating the same; and cooling after packaging the same. The present invention is also suitable for a mass production process.

Description

Nursing-care food manufacturing method and nursing-care food using the same {MANUFACTURING METHOD OF CARE FOOD AND CARE FOOD}

The present description relates to a nursing care food manufacturing method that can be provided to patients with dysphagia and the elderly, and a nursing care food manufactured according to the manufacturing method.

The elderly population over 65 in Korea is 14.3% of the total population and is entering an aging society at a very rapid pace. As such, Korea is currently aging the most rapidly, reaching 20.8% in 2026, and it is expected to enter an ultra-aging society. With the rapid increase of the elderly population, the elderly problem is gradually recognized as a social problem, and it can be said that in order for the elderly to live a healthy long life, balanced nutrition intake is essential along with physical and mental health. The health of the elderly is closely related to nutritional status, and food choices are limited due to physiological, social, economic, and psychological factors, and furthermore, malnutrition is caused. Due to aging, functions such as mastication, digestion, and absorption occur, and poor or loss of teeth may affect the mastication of food, resulting in poor nutrition or unbalanced diet. In addition, as the age increases, the function of the sense of smell and taste decreases, and the intake of food decreases due to inability to enjoy the taste, and the risk of malnutrition increases when compared to the average population as nutrient absorption and nutrient use are impaired.

Providing rejuvenating food and nutrition to the elderly, and taking into account the psychological factors of eating, healthy nutritional status is closely related to the quality of life. The elderly's balanced nutrition intake is a means to help them enjoy a healthier life. Therefore, in order for the elderly to live a healthy old age, the development of a balanced elderly diet is essential. Eating food can be said to be life's greatest pleasure, but if you have a disability in the functions involved in eating, you will not only lose the pleasure of eating, but you will also face a low nutritional state, which can harm your life. Swallowing and chewing disorders are caused by various diseases, but old age is one of the major causes. Body functions such as swallowing, chewing, digestion and absorption decrease with age, and it is expected that the number of elderly people with reduced function will increase rapidly in the future. In this situation, the development of an elderly style that considers swallowing and writing is required.

Problems peculiar to the elderly are various, but ingestion disorders due to decreased chewing and swallowing function are pointed out as the most serious problems. Important problems with diet in an aging society include swallowing, decreased masticatory function, and low nutritional status (PEM). As a person ages, swallowing and masticatory function (chewing power, swallowing power) decrease due to decreased salivation function, decreased muscle strength around the throat and mouth, decreased swallowing reflex function, or cerebrovascular disease. This decreases in physiological function and mental factors, leading to a low nutritional state.

The decrease in chewing ability of the elderly limits overall nutrient intake, and the decrease in swallowing function causes dysphagia in which food moves from the bronchi to the lungs rather than from the esophagus to the stomach. In order to facilitate mastication and reduce the risk of dysphagia, foods without viscosity such as water or tea are more susceptible to dysphagia. This is a necessary situation. For swallowing and chewing difficulty, it is essential to satisfy the three conditions of safety, nutrition, and preference, and above all, it must be a safe food without the risk of contamination. Furthermore, it is necessary to develop foods with high satisfaction in terms of nutritional noodles and taste, as well as swallowing and mastication difficulties in consideration of price, distribution, and simplicity.

Accordingly, the present inventors have attempted to develop a swallowing and chewing difficulty diet of meat, fish, and vegetables that can simultaneously satisfy taste and taste so that food intake of the elderly can be improved and balanced nutrient intake is possible as in a general diet.

One embodiment is to provide a method of manufacturing a food having high density to the elderly suffering from swallowing difficulties.

Another embodiment is to provide a food product manufactured according to the manufacturing method.

One embodiment is any one main material selected from the group consisting of beef, pork, chicken, and white fish, including garlic, onion, mushroom, soy sauce, cabbage, leek, hemp, miso, ginger, mirin, or a combination thereof Adding subsidiary materials and oils and fats, heating them, and immediately grinding them with a micro-pulverizer to obtain a kkulli; Adding oils and fats, a gelling agent, and purified water to the gulli and heating; And it provides a care food manufacturing method comprising the step of cooling after packaging.

Another embodiment is courgette, carrot, cauliflower, mushroom, asparagus, radish, paprika, and any one of the main ingredients selected from the group consisting of beans, garlic, onion, sesame, sesame oil, pumpkin, cooking oil, salt, soy sauce, cabbage, Adding subsidiary materials and fats and oils including green beans, leek, salted shrimp, tofu, soy milk, or a combination thereof, followed by heating, immediately grinding with a micro grinder to obtain gully; Adding oils and fats, a gelling agent, and purified water to the gulli and heating; And it provides a care food manufacturing method comprising the step of cooling after packaging.

Before adding the oils and fats, the gelling agent, and purified water to the gully, the step of packing the gully and freezing and then defrosting the gully may be further included.

After the thawing step, before adding oils and fats, a gelling agent, and purified water, the step of adding an additional material after the thawing may be further included.

The additional ingredients may include whey protein, dietary fiber, or combinations thereof.

In the step of adding and heating oils and fats, gelling agents, and purified water to the gulli, the heating may be performed at a temperature of 80°C to 120°C for 5 to 30 minutes.

The gelling agent may include xanthan gum, dextrin, carrageenan, locust bean gum, agar, modified starch, trehalose, and dietary fiber.

The gelling agent is 10% to 30% by weight of the xanthan gum, 10% to 30% by weight of the dextrin, 10% to 20% by weight of the carrageenan, 1% to 20% by weight of the locust bean gum based on the total amount of the gelling agent. %, the agar 1 wt% to 20 wt%, the modified starch 1 wt% to 10 wt%, the trehalose 1 wt% to 10 wt%, and the dietary fiber 1 wt% to 10 wt%.

The main material may have a weight of 100 kg to 1000 kg.

When the main material is any one selected from the group consisting of beef, pork, chicken, and white fish, the oils and fats may include corn oil, canola oil, MCT oil, sesame oil, or a combination thereof.

When the main ingredient is any one selected from the group consisting of courgette, carrot, cauliflower, mushroom, asparagus, radish, paprika and soybeans, the oils and fats are corn oil, canola oil, MCT oil, sesame oil, butter, fresh cream, or a combination thereof. Can include.

The main material is beef, and the subsidiary material may include garlic, onions, mushrooms and green onions.

The main material is pork, and the subsidiary material may include garlic, onion, miso, and cabbage.

The main material is chicken, and the subsidiary material may include onion, cabbage, garlic, ginger, green onion, and soy sauce.

The main material is white fish, and the subsidiary material may include onion, hemp, garlic, ginger, mirin, and soy sauce.

The main material is courgette, and the subsidiary material may include garlic, onion, and sesame.

The main material is carrot, and the subsidiary material may include pumpkin, onion, garlic, salt, and sesame.

The main material is cauliflower, and the subsidiary material may include cabbage, garlic, and onion.

The main material is mushroom, and the subsidiary material may include garlic, onion, potato, and salt.

The main material is asparagus, and the subsidiary material may include green beans, garlic, onions, potatoes, and salt.

The main material is paprika, and the subsidiary material may include onions, garlic, and sesame seeds.

The main material is soybean, and the subsidiary material may include tofu, soy milk, soy sauce and sesame.

The oils and fats include corn oil, canola oil, MCT oil, sesame oil, or a combination thereof, and the honey, oils and fats, gelling agents and purified water are each 60% to 80% by weight, 1% to 3% by weight, 1% by weight To 3% by weight and the balance may be included.

The oils and fats include butter, fresh cream, or a combination thereof, and the honey, oils and fats, gelling agent and purified water are respectively 60% to 70% by weight, 10% to 20% by weight, 1% to 3% by weight, and cup May be included as a quantity.

The micro-pulverizer may be ROBOQBO's Universal Processing System (Qbo 120-4), MASUKO's SuperMasscolloider (Ultra Fine Friction Grinding Machine, MKZA15-40J) or STEPHAN's Univwesal Machines, UM 200).

The step of grinding with the micro grinder may be performed at a rotation speed of 100 rpm to 3000 rpm.

Another embodiment provides a nursing care food manufactured by the nursing care food manufacturing method.

Other specifics of aspects of the present invention are included in the detailed description below.

According to the nursing-care food manufacturing method according to an embodiment, unlike conventional nursing-care foods, the freezing process performed before the grinding process is unnecessary during manufacturing, so it is more productive and can be cooked even at high temperatures, making it possible to provide food in a warm state immediately. It is possible, and furthermore, it is suitable for mass production processes.

The preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed contents may be thorough and complete, and the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

In the present specification, the term “gull” refers to a semi-finished product in a ground state, and has a texture similar to that of puree.

Care food manufacturing method according to an embodiment is any one of the main ingredients selected from the group consisting of beef, pork, chicken and white fish, garlic, onion, mushroom, soy sauce, cabbage, green onion, hemp, miso, ginger, mirin Or adding subsidiary materials and fats and oils containing a combination thereof, heating, and immediately grinding with a micro-grinding machine to obtain a honey-li; Adding oils and fats, a gelling agent, and purified water to the gulli and heating; And cooling after packaging.

Care food manufacturing method according to another embodiment is in any one of the main ingredients selected from the group consisting of zucchini, carrots, cauliflower, mushrooms, asparagus, radish, paprika and beans, garlic, onions, sesame seeds, sesame oil, pumpkin, cooking oil , Salt, soy sauce, cabbage, green beans, green onions, salted shrimp, tofu, soy milk, or a combination thereof, adding and heating subsidiary materials and fats and oils, and immediately grinding them with a fine grinder to obtain gully; Adding oils and fats, a gelling agent, and purified water to the gulli and heating; And cooling after packaging.

In humans, as physical senility (aging) progresses, various symptoms such as decreased muscle strength, decreased physical activity, and decreased energy occur. Due to the decrease in muscle strength and energy, the mastication function of the mouth is weakened, and the swallowing function is decreased. If normal senility (aging) progresses without any disease, the intake of special foods is unnecessary, but if mastication and swallowing are weakened due to surgery or disease, swallowing transplantation is necessary. In particular, when the onset of senile dementia such as Alzheimer's, a significant problem occurs in chewing and swallowing, so swallowing transplant is essential. The mastication action can be helped to some extent through some implant procedures, but the swallowing action is a little different. No matter how finely or softened food is, the definition of dysphagia, which should be specially applied to patients or elderly people suffering from swallowing difficulties, should be completely different from foods finely ground with a general blender.

At the current level of technology, it is all that food is finely ground with a mixer or pacojet, and gelatin is added to solidify it. Pacojet can be finely ground, but the food applied to Pacojet must be completely frozen for about 24 hours, so it is very counterproductive. In addition, the amount that can be worked with the Pacojet at a time is about 500g, which is only a level that can be realized at home, so it is not practically applicable to the mass production process. On the other hand, compared to the case of using the Pacojet, a product that has been ground and hardened with a mixer can be grind in a larger amount (1kg to 2kg) without freezing, but due to the nature of a kitchen equipment called a mixer, if you do not add water and food in a 1:1 ratio There is a big problem that food is not finely ground. And since gelatin melts only at a temperature of 25°C or higher, and once melted gelatin hardens only at a temperature of 10°C or lower, foods solidified by adding gelatin must be provided in a cold state, and therefore, high-temperature cooking is impossible. Furthermore, when foods solidified by adding gelatin are stored frozen, storage stability is deteriorated due to deformed properties of gelatin, which ultimately makes long-term storage of food difficult.

However, according to one embodiment, 100kg to 1000kg of excess material can be pulverized as it is without freezing, and since the food is solidified using a gelatin rather than gelatin, the finally cooked solid food is cooked again at high temperature. , You can always eat warm food.

Specifically, according to one embodiment, after heating (roasting) the main material without freezing, it is immediately pulverized using a micro grinder. Through this process, productivity can be greatly improved, and further, a process of freezing in the middle is performed. Since it is pulverized immediately without passing through and heating at the same time, the taste (taste, appearance, etc.) of the food finally produced can also be improved. In addition, since the main material is roasted together with the subsidiary materials and oils and fats, a gelling agent and oils and fats are added and heated, it is possible to greatly improve the storage stability of the finally prepared food.

When the main material is any one selected from the group consisting of proteins, that is, beef, pork, chicken and white fish, the subsidiary material heated with the main material is garlic, onion, mushroom, soy sauce, cabbage, leek, hemp, miso, Ginger, mirin, or a combination thereof. When other ingredients other than the garlic, onion, mushroom, soy sauce, cabbage, green onion, hemp, miso, ginger, and mirin, such as salt, salted shrimp, and tofu, are added to the main ingredients of the pulverized proteins, a gelling agent is added later. Even so, solidification is not easily achieved, and above all, the preference of the finally manufactured product is greatly reduced, which is undesirable.

The pork may be pork loin.

The chicken may be chicken relief.

In addition, when the main ingredient is any one selected from the group consisting of proteins, that is, beef, pork, chicken, and white fish, the oils and fats heated together with the main ingredient include corn oil, canola oil, MCT oil, sesame oil, or a combination thereof. Can include.

On the other hand, if the main ingredient is any one selected from the group consisting of vegetables, mushrooms or legumes other than proteins, that is, courgette, carrot, cauliflower, mushroom, asparagus, radish, paprika, and beans, put it together with the pulverized main ingredient and heat it. Subsidiary materials used may include garlic, onions, sesame seeds, sesame oil, pumpkin, cooking oil, salt, soy sauce, cabbage, green beans, green onions, salted shrimp, tofu, soy milk, or a combination thereof. The garlic, onion, sesame seeds, sesame oil, pumpkin, cooking oil, salt, soy sauce, cabbage, green beans, leek, salted shrimp, tofu, other ingredients other than soy milk, such as hemp, etc., will be added to the main ingredients of the crushed vegetables, mushrooms or legumes. In this case, even if the gelling agent is added later, solidification is not easily achieved, and above all, the preference of the finally manufactured product is greatly reduced, which is not preferable.

In addition, when the main ingredient is any one selected from the group consisting of vegetables, mushrooms, or legumes other than proteins, that is, zucchini, carrots, cauliflower, mushrooms, asparagus, radish, paprika and beans, oils and fats heated together with the main ingredients are In addition to corn oil, canola oil, MCT oil, and sesame oil, butter or fresh cream may also be included. For example, when the main ingredient is mushroom or asparagus, the oil or fat may be butter, fresh cream, or a combination thereof. The main ingredient is mushroom or asparagus, and when corn oil, canola oil, MCT oil, sesame oil, etc. are used as the oils and fats, the preference of the final product may be greatly reduced, which may be undesirable.

On the other hand, when the oils and fats contain corn oil, canola oil, MCT oil, sesame oil, or a combination thereof, the nursing care food contains 60% by weight of each of the honey, oils, gelling agents, and purified water based on the total amount of the care food To 80% by weight, 1% by weight to 3% by weight, 1% by weight to 3% by weight, and the balance may be included.

On the other hand, when the oils and fats contain butter, fresh cream, or a combination thereof, the nursing-care food includes 60 to 70% by weight of the honey, oils, gelling agents and purified water, respectively, with respect to the total amount of the nursing-care food. It may be included in weight% to 20% by weight, 1% to 3% by weight, and the balance.

The mushroom may include, but is not limited to, a mushroom, a mushroom, a shiitake, or a combination thereof.

After adding and heating the subsidiary materials and fats and oils to the crushed main material, before adding the gelling agent, packing the heated mixture of the crushed main material, subsidiary material, and fats and oils, and then freezing and storing them, defrosting them again. can do.

When the heating mixture is packaged and stored frozen before the gelling agent is added, since no gelling agent is added to the heating mixture in the intermediate manufacturing step, the physical properties of the mixture do not change even if it is frozen and thawed again. After the frozen storage, it is easily moved to another place, and then it is defrosted again to finally prepare a nursing care food according to an embodiment. In general, gelatin is added to solidify the heating mixture in the intermediate production step, and a series of processes from the grinding step to the gelatin addition step are often carried out at the same time at a time. In this case, due to the temperature change during the transfer process of the finished care food, the physical properties of the gelatin change, and the change in the physical properties of the gelatin results in a change in the properties of the nursing care food that is finally manufactured, thereby greatly increasing the storage stability of the product. It leads to degrading results.

However, according to one embodiment, a gelling agent other than gelatin is used as a material to be added for solidification, and further, before adding the gelling agent, the heating mixture in the intermediate manufacturing step is frozen, so that it can be freely moved without changing physical properties. As a result, it is possible to greatly improve the preference and storage stability of conventionally prepared nursing care foods.

After the defrosting, before adding a gelling agent or the like, the step of adding an additional material after the defrosting may be further included.

The additional ingredients may include whey protein, dietary fiber, or combinations thereof. By adding the additional material, it is possible to improve the storage stability and acceptability of the finally manufactured product.

The step of heating the gully may be performed at a temperature of 80°C to 120°C for 5 to 30 minutes. The heating makes it possible to sterilize gully.

The gelling agent may include xanthan gum, dextrin, carrageenan, locust bean gum, agar, modified starch, trehalose, and dietary fiber.

In general, for patients with difficulty swallowing or the elderly, the absolute intake of food is inevitably insufficient. Therefore, low nutrition, dehydration due to insufficient water intake, and contaminated pneumonia due to feeding and saliva entering the lungs are emerging as another problem. In order to prevent dehydration, it is necessary to ingest the necessary fluids, but fluids such as water are difficult to swallow properly because the pharyngeal passage speed is high for people with reduced swallowing ability. Therefore, as a viscosity enhancer, it creates viscosity in the liquid to reduce the passage speed of the iron and makes it into a jelly state as a means of supplying moisture. In this case, gelatin is a commonly used viscosity enhancer. However, in the case of gelatin, as described above, it melts at a temperature of 25°C or higher, and once melted, it hardens again at a temperature of 10°C or lower. That is, the physical properties of gelatin change according to the temperature change, which inevitably affects the physical properties of foods containing the gelatin as a viscosity enhancer. However, the food containing gelatin that is finally manufactured must be placed in an environment where the temperature changes naturally during the distribution process or storage process, and the physical properties of the gelatin change according to the temperature change, which also affects the properties of the food, ultimately It becomes a problem because it greatly reduces the preference and storage stability of the final product.

However, according to one embodiment, since a gelatinous agent having a different composition is used, which does not contain gelatin, the above problems caused by the use of gelatin can be solved. In addition, since the gelling agent has the above composition, the nursing-care food that is finally prepared may have a viscosity similar to that of milk without viscosity, so that it is not unreasonable for patients with difficulty swallowing or the elderly to consume it.

For example, the gelling agent is 10% to 30% by weight of the xanthan gum, 10% to 30% by weight of the dextrin, 10% to 20% by weight of the carrageenan, and 1% by weight of the locust bean gum based on the total amount of the gelling agent. 20 wt%, the agar 1 wt% to 20 wt%, the modified starch 1 wt% to 10 wt%, the trehalose 1 wt% to 10 wt%, and the dietary fiber 1 wt% to 10 wt% . When the content of the constituents in the gelling agent is within the above range, the viscosity of a nursing-care food that has a viscosity similar to that of non-viscous milk does not increase significantly, and has only the viscosity of a very soft jelly. You can control the viscosity of food.

The dietary fiber may be a citrus fiber.

The main material may have a weight of 100 kg to 1000 kg. That is, according to the manufacturing method according to an embodiment, since it is possible to manufacture care food as much as possible even if an excessive amount of main material is used, it is also suitable for a mass production process in a factory. That is, all nursing-care foods manufactured by applying the manufacturing method according to the embodiment in the mass production process line are of the same quality and can be mass-produced.

If the main material is beef, the subsidiary material should include garlic, onions, mushrooms, and green onions, so that it is possible to manufacture a nursing-care food with the best preference and storage stability.

If the main material is pork, the subsidiary material should include garlic, onion, soybean paste, and cabbage, so that it is possible to manufacture a nursing-care food with the best preference and storage stability.

If the main material is chicken, the subsidiary material should include onion, cabbage, garlic, ginger, green onion, and soy sauce, so that it is possible to manufacture a nursing-care food with the best preference and storage stability.

If the main material is white fish, the subsidiary material should include onion, hemp, garlic, ginger, mirin, and soy sauce, so that it is possible to manufacture a nursing-care food with the best preference and storage stability. The white fish may include sea bream, sea bass, flounder, flounder, cod, pollock, blowfish, etc., but are not limited thereto.

If the main material is zucchini, the subsidiary material should include garlic, onion, and sesame, so that it is possible to manufacture a nursing-care food with the best preference and storage stability.

If the main material is carrot, the subsidiary material should include pumpkin, onion, garlic, salt, and sesame, so that it is possible to manufacture a nursing-care food with the best preference and storage stability.

If the main material is cauliflower, the subsidiary material should include cabbage, garlic, and onion, so that it is possible to manufacture a nursing-care food having the best preference and storage stability.

If the main material is mushroom, the subsidiary material should contain garlic, onion, potato, and salt, so that it is possible to manufacture a nursing-care food with the best preference and storage stability.

If the main material is asparagus, the subsidiary material should include green beans, garlic, onions, potatoes, and salt, so that it is possible to manufacture a nursing-care food with the best preference and storage stability.

If the main material is paprika, the subsidiary material should contain onions, garlic and sesame seeds, so that it is possible to manufacture a nursing-care food with the best preference and storage stability.

If the main material is soybean, the subsidiary material should include tofu, soy milk, soy sauce, and sesame, so that it is possible to manufacture a nursing-care food with the best preference and storage stability.

The micro-pulverizer may be ROBOQBO's Universal Processing System (Qbo 120-4), MASUKO's SuperMasscolloider (Ultra Fine Friction Grinding Machine, MKZA15-40J) or STEPHAN's Univwesal Machines, UM 200). For example, as described above, using a commercially available mixer or pacojet as the micro-pulverizer, the manufacturing method according to the embodiment cannot be applied.

The step of grinding with the micro grinder may be performed at a rotation speed of 100 rpm to 3000 rpm.

Another embodiment provides a nursing care food manufactured by the nursing care food manufacturing method.

Hereinafter, preferred embodiments of the present invention will be described. However, the following examples are only preferred examples of the present invention, and the present invention is not limited by the following examples.

(Example)

Preparation Example 1: Preparation of gelling agent

A gelling agent was prepared by mixing 23% by weight of xanthan gum, 22% by weight of dextrin, 18% by weight of carrageenan, 11% by weight of locust bean gum, 11% by weight of agar, 5% by weight of modified starch, 5% by weight of trehalose and 5% by weight of dietary fiber I did.

Manufacture of care food

Example 1: Beef Bulgogi Care Food

Bulgogi seasoning, onions, mushrooms, green onions, garlic and corn oil are added to beef bulgogi, and then roasted at 90°C for 10 minutes, and then the roasted mixture is ground immediately with ROBOQBO's Universal Processing System (Qbo 120-4). Thus, beef bulgogi gulli was prepared. Corn oil, the gelling agent of Preparation Example 1, and purified water were added to the beef bulgogi gully, heated at 85° C. or higher for 5 to 30 minutes, and then packaged to prepare a beef bulgogi care food. The composition of the beef bulgogi care food is shown in Table 1 below.

Raw material name Content (kg) Beef Bulgogi Ggulli 800 Corn oil 30 Gelling agent 20 Purified water 400

Example 2: Pork care food

After adding bulgogi seasoning, onion, cabbage, soybean paste, garlic and sesame oil to pork, roasted for 20 minutes at a temperature of 100°C, and immediately ground the roasted mixture with ROBOQBO's Universal Processing System (Qbo 120-4). Pork gulli was prepared. Sesame oil, the gelling agent of Preparation Example 1, and purified water were added to the pork gully, heated at a temperature of 85° C. or higher for 5 to 30 minutes, and then packaged to prepare a pork care food. The composition of the pork care food is shown in Table 2 below.

Raw materials Content (Kg) Pork Gulli 700 Sesame oil 30 Gelling agent 20 Purified water 400

Example 3: Chicken care food

After adding onion, cabbage, garlic, ginger, soy sauce, green onion, and sesame oil to chicken fillet, roasted at 80℃ for 20 minutes, and then ground the roasted mixture with ROBOQBO's Universal Processing System (Qbo 120-4). Thus, chicken gulli was prepared. Sesame oil, the gelling agent of Preparation Example 1, and purified water were added to the chicken gulli, heated at a temperature of 85°C or higher for 5 to 30 minutes, and then packaged to prepare a chicken care food. The composition of the chicken care food is shown in Table 3 below.

Raw materials Content (Kg) Chicken Gulli 800 Gelling agent 20 Sesame oil 30 Purified water 300

Example 4: White flesh fish care food

After adding onion, hemp, garlic, ginger, soy sauce, mirin, and sesame oil to white fish, roasted for 15 minutes at 90°C, and immediately ground the roasted mixture with ROBOQBO's Universal Processing System (Qbo 120-4). Thus, white meat fish gulli was prepared. Sesame oil, the gelling agent of Preparation Example 1, and purified water were added to the white flesh fish gulli, heated at a temperature of 85° C. or higher for 5 to 30 minutes, and then packaged to prepare a white flesh fish care food. The composition of the white flesh fish care food is shown in Table 4 below.

Raw materials Content (Kg) White flesh fish gully 700 Gelling agent 20 Sesame oil 30 Purified water 400

Example 5: zucchini care food

After adding onion, garlic, sesame and sesame oil to the zucchini, the roasted zucchini was roasted for 15 minutes at a temperature of 85°C, and then the roasted mixture was immediately ground with ROBOQBO's Universal Processing System (Qbo 120-4) to prepare zucchini gulli. Sesame oil, the gelling agent of Preparation Example 1, and purified water were added to the zucchini gulli, and heated at a temperature of 85°C or higher for 5 to 30 minutes, and then packaged to prepare a zucchini care food. The composition of the zucchini care food is shown in Table 5 below.

Raw materials Content (Kg) Zucchini honey 800 Sesame oil 30 Gelling agent 30 Purified water 300

Example 6: Carrot Care Food

After adding pumpkin, onion, garlic, salt, sesame seeds, and sesame oil to carrots, roasted for 15 minutes at 85°C, and immediately grind the roasted mixture with ROBOQBO's Universal Processing System (Qbo 120-4), Was prepared. Sesame oil, the gelling agent of Preparation Example 1, and purified water were added to the carrot gully, heated at a temperature of 85° C. or higher for 5 to 30 minutes, and then packaged to prepare a carrot care food. The composition of the carrot care food is shown in Table 6 below.

Raw materials Content (Kg) Carrot Gulli 800 Sesame oil 30 Gelling agent 30 Purified water 200

Example 7: Mushroom Care Food

After adding onion, garlic, potatoes, salt, and butter to mushrooms (mushrooms, mushrooms, and shiitake), roast them at 85℃ for 10 minutes, and then use ROBOQBO's Universal Processing System (Qbo 120-4). The roasted mixture was crushed to prepare a mushroom gully. The fresh cream, the gelling agent of Preparation Example 1, and purified water were added to the mushroom gully, heated at a temperature of 85° C. or higher for 5 to 30 minutes, and then packaged to prepare a mushroom care food. The composition of the mushroom care food is shown in Table 7 below.

Raw materials Content (Kg) Mushroom gully 700 whipping cream 200 Gelling agent 20 Purified water 300

Example 8: Asparagus Nursing Care Food

After adding green beans, garlic, onions, potatoes, salt and butter to asparagus, roasting for 5 minutes at 90°C, immediately grinding the roasted mixture with ROBOQBO's Universal Processing System (Qbo 120-4) to asparagus gulli Was prepared. The fresh cream, the gelling agent of Preparation Example 1, and purified water were added to the asparagus gulli, heated at a temperature of 85° C. or higher for 5 to 30 minutes, and then packaged to prepare an asparagus care food. The composition of the asparagus care food is shown in Table 8 below.

Raw materials Content (Kg) Asparagus Gulli 700 whipping cream 200 Gelling agent 20 Purified water 300

Example 9

Except for adding bulgogi seasoning, onions, mushrooms, green onions, garlic, and corn oil to beef bulgogi, roasting them at 75℃ for about 30 minutes, freezing them completely for 24 hours, and grinding them with a micro grinder , In the same manner as in Example 1.

Example 10

It was the same as in Example 1, except that gelatin was used as a gelling agent.

(Evaluation 1)

Evaluation of the texture of care food

The texture (hardness, adhesion) of the nursing care food according to Examples 1 to 10 was measured with a texturometer (Instron 1000) for universal design food (UDF), and the measurement conditions were a cylinder (probe) diameter of 2.0 cm. , Crosshead speed 10 mm/s, Load cell 50 N. In addition, the viscosity of the care food according to Examples 1 to 10 was measured with a Brookfield viscometer (spindle: No. 3 / speed: 100 rpm / Mode: measured after stirring for 1 minute), and the measurement results are shown in Table 9 below. To Table 13.

Example 1 (beef bulgogi) Example 2 (pork) Hardness (N/m ² ) Adhesiveness (Nmm) UDF stage (universal design food) Hardness (N/m ² ) Adhesiveness (Nmm) UDF stage (universal design
food) 20℃ 18928±564 3.09±0.78 3 18664±735 3.16±0.44 3

(-: texture, viscosity cannot be measured) (p <0.05)

Example 3 (chicken fillet) Example 4 (white flesh fish) Hardness (N/m ² ) Adhesiveness (Nmm) UDF stage (universal design food) Hardness (N/m ² ) Adhesiveness (Nmm) UDF stage (universal design food) 20℃ 21974±618 1.97±0.79 2 12209±329 1.97±0.39 3

(-: texture, viscosity cannot be measured) (p <0.05)

Example 5 (courgette) Example 6 (carrot) Hardness (N/m ² ) Adhesiveness (Nmm) UDF stage (universal design food) Hardness (N/m ² ) Adhesiveness (Nmm) UDF stage (universal design food) 20℃ 7550±627 1.05±0.32 3 9699±615 1.39±0.46 3

(p <0.05)

Example 7 (mushroom) Example 8 (asparagus) Hardness (N/m ² ) Adhesiveness (Nmm) UDF stage (universal design
food) Hardness (N/m ² ) Adhesiveness (Nmm) UDF stage (universal design food) 20℃ 22944±828 0.50±0.17 2 16728±527 0.47±0.23 3

(-: texture, viscosity cannot be measured) (p <0.05)

Example 9 Example 10 Hardness (N/m ² ) Adhesiveness (Nmm) UDF stage (universal design
food) Hardness (N/m ² ) Adhesiveness (Nmm) UDF stage (universal design food) 20℃ 17.32±0.13 5.75±1.16 - 9.25±1.22 4.47±0.12 -

(-: texture, viscosity cannot be measured) (p <0.05)

As can be seen from Tables 9 to 13, it can be seen that the nursing-care food prepared according to an embodiment has low hardness and adhesion, and is optimized for patients suffering from swallowing difficulties. In particular, it can be seen that the nursing-care food prepared according to one embodiment has a very low hardness and adhesiveness at 20°C, and the nursing-care food prepared according to one embodiment can be provided even in a warm state.

(Evaluation 2)

Sensory evaluation

The sensory test for porridge according to Examples 1 to 10 was performed. That is, after having 50 panelists in Shinsegae Food's Olban Lab Research Center try the care food according to Examples 1 to 10, sensory evaluation was performed using a 9-point scale to obtain an average value, which is shown in Table 14 below. Indicated. The sensory evaluation items were evaluated by dividing the degree of throat, texture preference, viscosity preference, overall taste preference and appearance preference.

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Example 8 Example 9 Example 10 Throat over 9.1 9.1 9.0 9.3 9.3 9.3 9.4 9.3 6.1 7.5 Texture texture preference 9.2 9.1 9.2 9.2 9.2 9.1 9.2 9.1 6.2 7.4 Viscosity preference 9.3 9.3 9.2 9.4 9.3 9.1 9.1 9.1 6.2 7.5 Overall taste preference 9.8 9.8 9.7 9.9 9.5 9.6 9.5 9.6 6.2 7.2 Appearance preference 9.0 9.0 8.9 9.3 9.5 9.5 9.5 9.5 6.0 7.1

(1 point = very bad, 9 points = very good)

As shown in Table 14, it can be seen that the nursing care foods according to Examples 1 to 8 have superior sensory aptitude than the care foods according to Examples 9 and 10. From this, it can be confirmed that the heating conditions and the type of gelling agent have a great influence on the sensory aptitude of nursing care food.

The present invention is not limited to the above embodiments, but may be manufactured in a variety of different forms, and a person of ordinary skill in the art to which the present invention pertains to other specific forms without changing the technical spirit or essential features of the present invention. It will be appreciated that it can be implemented with. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not limiting.

Claims (27)

In any one of the main ingredients selected from the group consisting of beef, pork, chicken and white fish, subsidiary materials and oils and fats including garlic, onion, mushroom, soy sauce, cabbage, Japanese leek, hemp, miso, ginger, mirin, or a combination thereof After adding and heating, immediately grinding with a micro-grinding machine to obtain gully;
Adding oils and fats, a gelling agent, and purified water to the gulli and heating; And
Cooling after packaging
Nursing care food manufacturing method comprising a.
Zucchini, carrot, cauliflower, mushroom, asparagus, radish, paprika, and soybeans in any one of the main ingredients selected from the group consisting of garlic, onion, sesame, sesame oil, pumpkin, cooking oil, salt, soy sauce, cabbage, green beans, green onion, salted shrimp , Adding and heating a subsidiary material and fats and oils including tofu, soy milk, or a combination thereof, and immediately grinding it with a micro grinder to obtain gully;
Adding oils and fats, a gelling agent, and purified water to the gulli and heating; And
Cooling after packaging
Nursing care food manufacturing method comprising a.
In claim 1 or 2,
Before adding the oils and fats, gelling agent and purified water to the gulli,
The method of manufacturing a nursing-care food, further comprising the step of packing the gulli and freezing and then thawing it again.
In paragraph 3,
After the defrosting step, before adding the oils and fats, gelling agent and purified water,
Nursing care food manufacturing method further comprising the step of adding additional ingredients after the thawing.
In claim 4,
The additional ingredient is a nursing care food manufacturing method comprising whey protein, dietary fiber, or a combination thereof.
In claim 1 or 2,
In the step of adding oils and fats, a gelling agent, and purified water to the gully and heating, the heating is performed at a temperature of 80°C to 120°C for 5 to 30 minutes.
In claim 1 or 2,
The gelling agent is a nursing care food manufacturing method comprising xanthan gum, dextrin, carrageenan, locust bean gum, agar, modified starch, trehalose and dietary fiber.
In clause 7,
The gelling agent is 10% to 30% by weight of the xanthan gum, 10% to 30% by weight of the dextrin, 10% to 20% by weight of the carrageenan, 1% to 20% by weight of the locust bean gum based on the total amount of the gelling agent. %, the agar 1% to 20% by weight, the modified starch 1% to 10% by weight, the trehalose 1% to 10% by weight, and the dietary fiber 1% to 10% by weight of a nursing care food containing Way.
In claim 1 or 2,
The main material is a nursing care food manufacturing method having a weight of 100 kg to 1000 kg.
In claim 1,
The oils and fats are corn oil, canola oil, MCT oil, sesame oil, or a nursing care food manufacturing method comprising a combination thereof.
In paragraph 2,
The fats and oils are corn oil, canola oil, MCT oil, sesame oil, butter, fresh cream, or a care food manufacturing method comprising a combination thereof.
In claim 1,
The main ingredient is beef,
The subsidiary material is a care food manufacturing method comprising garlic, onions, mushrooms and leeks.
In claim 1,
The main ingredient is pork,
The subsidiary material is a care food manufacturing method comprising garlic, onion, miso and cabbage.
In claim 1,
The main ingredient is chicken,
The subsidiary material is a nursing care food manufacturing method comprising onion, cabbage, garlic, ginger, green onion and soy sauce.
In claim 1,
The main ingredient is white fish,
The subsidiary material is a care food manufacturing method comprising onion, hemp, garlic, ginger, mirin, and soy sauce.
In paragraph 2,
The main ingredient is courgette,
The subsidiary material is a care food manufacturing method comprising garlic, onion and sesame.
In paragraph 2,
The main ingredient is carrot,
The subsidiary material is a care food manufacturing method comprising pumpkin, onion, garlic, salt and sesame seeds.
In paragraph 2,
The main material is cauliflower,
The subsidiary material is a nursing care food manufacturing method comprising cabbage, garlic and onion.
In paragraph 2,
The main ingredient is mushrooms,
The subsidiary material is a care food manufacturing method comprising garlic, onion, potato and salt.
In paragraph 2,
The main ingredient is asparagus,
The subsidiary material is a care food manufacturing method comprising green beans, garlic, onions, potatoes and salt.
In paragraph 2,
The main ingredient is paprika,
The subsidiary material is a nursing care food manufacturing method comprising onions, garlic and sesame seeds.
In paragraph 2,
The main material is beans,
The subsidiary material is a care food manufacturing method comprising tofu, soy milk, soy sauce and sesame seeds.
In claim 1 or 2,
The oils and fats include corn oil, canola oil, MCT oil, sesame oil, or a combination thereof,
The method of manufacturing a nursing care food containing the honey, fats and oils, a gelling agent and purified water in an amount of 60% to 80% by weight, 1% to 3% by weight, 1% to 3% by weight, and the balance, respectively.
In paragraph 2,
The oils and fats include butter, fresh cream, or a combination thereof,
The method of manufacturing a nursing care food containing the honey, fats and oils, gelling agent and purified water in an amount of 60% to 70% by weight, 10% to 20% by weight, 1% to 3% by weight, and the balance, respectively.
In claim 1 or 2,
The micro-pulverizer is ROBOQBO's Universal Processing System (Qbo 120-4), MASUKO's SuperMasscolloider (Ultra Fine Friction Grinding Machine, MKZA15-40J) or STEPHAN's Univwesal Machines, UM 200).
In claim 1 or 2,
The step of grinding with the micro-pulverizer is a nursing care food manufacturing method carried out at a rotation speed of 100 rpm to 3000 rpm.
Nursing-care food prepared by the method for manufacturing nursing-care food according to claim 1 or 2.