TW201112969A - Eating assistance fat composition for people who have difficulty swallowing and/or chewing and food thereof - Google Patents

Eating assistance fat composition for people who have difficulty swallowing and/or chewing and food thereof Download PDF

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Publication number
TW201112969A
TW201112969A TW099128632A TW99128632A TW201112969A TW 201112969 A TW201112969 A TW 201112969A TW 099128632 A TW099128632 A TW 099128632A TW 99128632 A TW99128632 A TW 99128632A TW 201112969 A TW201112969 A TW 201112969A
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Taiwan
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chewing
food
swallowing
oil
fat
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TW099128632A
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Chinese (zh)
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TWI508665B (en
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Ryuuji Noda
Junya Sano
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Nisshin Oillio Group Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives

Abstract

The present invention relates to an eating assistance fat composition for people who have difficulty swallowing and/or chewing, obtained by a rapid cooling and a mixing treatment of a fat-containing-composition in which the SFC(solid fat content) is 3 to 18% at a temperature in a range of 5 to 25 degrees; a bottled eating assistance fat composition for people who have difficulty swallowing and/or chewing made by packing the eating assistance fat composition for people who have difficulty swallowing and/or chewing into a container which made of a deflectable material; a food for people who have difficulty swallowing and/or chewing containing the eating assistance fat composition for people who have difficulty swallowing and/or chewing and containing a chopped or crushed ingestible food made thereof; and a method for producing the food for people who have difficulty swallowing and/or chewing characterized by mixing the eating assistance fat composition for people who have difficulty swallowing and/or chewing, obtained by the rapid cooling and mixing treatment of the fat-containing composition in which the SFC is 3 to 18% at a temperature in a range of 5 to 25 degrees, and chopped or a crushed eatable food. The present invention can provide an eating assistance fat composition for people who have difficulty in swallowing and/or chewing which can easily produce a food which people who have difficulty in swallowing and/or chewing can easily ingest, and a food for people who have difficulty swallowing and/or chewing using said composition.

Description

201112969 六、發明說明： 【明戶斤廣^冬餘々貝】 技術領域 本發明係有關於一種適合吞嚥及/或咀嚼困難者之輔 助攝食用油脂組成物、及使用其而成之吞嚥及/或咀嚼困難 者用食品。 本發明係基於2009年8月26曰在日本申請之特願 2009-195620號而主張優先權，並在此引用其内容。 背景技術 吞嚥及/或咀嚼困難者、例如需要照顧的高齡者係多半 咀嚼功能或吞嚥功能衰退。因此’各種設法使食物成為容 易進食的形態係必要的。在照顧設施’以往，係在日常進 行將食材細切或粉碎之調理’除了普通餐食以外，亦提供 細切餐食、極細切餐食、攪拌(mixer)餐食、糊餐食、液狀 食物等。 所謂細切餐食(Minced Diet)係顧慮咀嚼功能不良者， 藉由將食材細切成已經進行咀嚼過的形狀，來調製成為即 便不進行咀嚼亦容易吞嚥者。在照顧設施，該細切餐食係 廣泛地提供給咀嚼功能低落的高齡者。但是，近年來，細 切餐食被指出會提高誤嚥性肺炎發症的風險。如此，最近 逐漸知道細切餐食未必比普通餐食容易吞嚥。 畢竟咀嚼食物的行為不僅只是將食材粉碎而已，乃是 藉由粉碎後的食材充分地與唾液混合來形成食塊(bolus)而 4 201112969 成為容易吞嚥者。但是，清楚明白由於將食材細切反而難 以形成食塊，結果引起誤嚥。認為特別是高齡者時，由於 認知症或視覺不良之先行期障礙、或由於唾液腺的感知、 分泌不良致使唾液不足，因為多半藉由咀嚼來形成食塊的 能力變差，更難以形成食塊。 作為改善食品的嚥下容易度之方法，例如有藉由增加 飲食品的黏性，來改善在口腔内的凝集性之方法。對咀嚼 功能重度低落的高齡者係通常提供幾乎不需要咀嚼的攪拌 餐食、糊餐食、液狀食物。但是，由於該等的固體成分非 常少，誤嚥的危險性高，因此，為了防止誤嚥，例如有開 發一種方法(例如參照專利文獻1)，其係藉由添加明膠、瓊 脂、結冷膠(Gellan gum)等的增黏劑，來使液狀食物等增黏。 但是，只有添加如專利文獻1等所記載之水溶性的增黏 劑，雖然使液狀食物增黏係適合的，但是添加在細切餐食 或攪拌餐食，來製造容易形成食塊之食品係不適合的。 因此，作為與細切餐食不同的新餐食形態，黑田等人 開發了高齡者用的軟餐食(例如參照非專利文獻1)。所謂「軟 餐食(Soft Diet)」係指雖然是普通餐食的形態，但是有攝 食、吞嚥障礙的人亦容易咀嚼且容易形成食塊而且容易吞 嚥的食品。具體上，係將硬度及凝集度調整在一定的範圍。 但是，為了調整食品的硬度及凝集度，高齡者用的軟 餐食係被食材本身的限定，而且從材料階段必須費工夫來 調理，且必須根本地變更調理步驟。亦即，高齡者用的軟 餐食會有比細切餐食費工夫來調理之問題。而且，亦有必 201112969 須專用器具之情形。因此，在照顧設施，導入高齡者用的 軟餐食來代替細切餐食，從預算方面或設備投資方面而言 並不容易。 此外，作為提供吞嚥及/或咀嚼困難者的食品之問題， 可舉出攝取卡洛里（calorie)的減少（例如參照非專利文獻 2)。例如，為了將食物粉碎並製作糊餐食，而配合大量的 湯汁等的水分之緣故，由於加水，多半的情況是容量增大。 因此，即便攝取與普通餐食同重量，實質上為減量，致攝 取卡洛里減少。細切餐食時，亦是由於切碎致使容量變大， 有許多情況係難以將與攝取普通餐食時同樣的重量放入盤 子中，還是會有攝取卡洛里減少之問題。 [先前技術文獻] [專利文獻] [專利文獻1]日本特許第3524359號公報 [非專利文獻] [非專利文獻1]黑田留美子，“適合吞嚥及/或咀嚼困難 者之「高齡者軟餐食」的開發”，日本攝食吞嚥康復會刊， 2004年，第8卷第1期，第10〜16頁。 [非專利文獻2]林靜子，「高齡者營養照料之疑問及驗證 (1)切碎餐食、細切餐食的陷阱」，臨床營養，2002年2月， 第100卷第2期，第145頁。 【發明内容】 發明概要 發明欲解決之課題 201112969 如此，已經比較能夠理解細切餐食係不適合作為吞嚥 及/或咀嚼困難者的餐食形態。但是，細切餐食在調理現場 係已經基準化，而且細切餐食的代替手段係不簡便，現狀 係不得不提供細切餐食。 本發明係以提供一種油脂組成物作為目的，該油脂組 成物能夠容易地製造吞嚥及/或咀嚼困難者攝食容易的食 品，亦即，能夠攝食的食品之細切物或粉碎物不會分散地 散亂，而能夠製造具有整體感（sense of unity)的食品。又， 提供一種適合吞嚥及/或咀嚼困難者之食品作為目的，該食 品係使用該油脂組成物而成之食品，在攝取時，細切物或 粉碎物在口腔内不會散亂，且即便是加水而成的糊餐食， 亦能夠防止攝取卡洛里減少。 用以解決課題之手段 為了解決前述課題，本發明者等專心研討的結果，發 現藉由將油脂組成物與細切餐食或糊餐食混合，能夠將細 切餐食或糊餐食改善成為吞嚥及/或°且嚼困難者攝取容易 的食品，而完成了本發明，該油脂組成物之特徵為在5〜25 °C的範圍之SFC為3〜18%，且將含有油脂的組成物進行急 冷混揑處理而得到。 亦即，本發明提供（1) 一種適合呑嚥及/或咀嚼困難者之 輔助攝食用油脂組成物，其特徵在於，在5〜25°C的範圍之 SFC為3〜18%，且係將含有油脂的組成物進行急冷混揑處 理而得到；（2)如前述（1)之適合吞嚥及/或咀嚼困難者之輔助 攝食用油脂組成物，其中前述組成物在30〜40°C的範圍下 201112969 之SFC為3〜16% ; (3)如前述⑴或⑺之適合吞嚥及/或咀嚼 困難者之輔助攝食用油脂組成物，其中前述組成物含有2^ 以上的油脂；（4)如前述(3)之適合吞嚥及/或咀嚼困難者之輔 助攝食用油脂組成物，其中前述組成物含有：選自於由杧 櫚系油脂及在2 0 °C下呈液狀的油脂所構成群組中之丨種或2 種以上的油脂；及，熔點為5〇〜8(rC的極度硬化油脂；（5) 如前述(4)之適合吞嚥及/或咀嚼困難者之辅助攝食用油脂 組成物，其中前述組成物含有植物油作為前述在2〇°c下呈 液狀的油脂’且含有咼二芬子酸甘油g旨（high erucin)菜軒、、由 的極度硬化油作為前述極度硬化油脂；（6)如前述(3)之適人 呑嚥及/或0且嚼困難者之輔助攝食用油脂組成物，其更含有 乳化劑；（7)如前述（1)或(2)之適合吞嚥及/或。且嚼困難者之 輔助攝食用油脂組成物，其中前述組成物含有：選自於由 栋搁糸油脂及在20 C下呈液狀的油脂所構成群組中之1種 或2種以上的油脂；及，熔點為50〜80°C的聚甘油酿肪酸 酯；（8)—種容器裝之適合吞嚥及/或咀嚼困難者之輔助攝食 用油脂組成物’其特徵在於：係將如前述（1)之適合吞〇燕及/ 或咀嚼困難者之輔助攝食用油脂組成物填充在撓性容器而 成者；（9)一種吞嚥及/或咀嚼困難者用食品，其特徵在於含 有：如前述（1)之適合吞°燕及/或咀嚼困難者之輔助攝食用油 脂組成物以及可攝食的食品之細切物或粉碎物；（10)如前述 (9)之吞嚥及/或咀嚼困難者用食品’其更含有水；（11)如前 述(9)或（1〇)之吞嚥及/或咀嚼困難者用食品，其中前述可攝 食的食品係選自於由畜肉加工食品、魚肉加工食品、蔬菜 201112969 類、果實類、麵類、飯、粥、麵包類及海藻類所構成群組 中之1種或2種以上食品；（12)—種吞嚥及/或咀嚼困難者用 食品的製造方法，其特徵在於：將適合呑嚥及/或咀嚼困難 者之輔助攝食用油脂組成物與可攝食的食品之細切物或粉 碎物予以混合，且該適合吞嚥及/或咀嚼困難者之輔助攝食 用油脂組成物在5〜25°C的範圍下之SFC為3〜18%，且其係 將含有油脂的組成物進行急冷混揑處理而製得者；（13)如前 述（12)之吞嚥及/或咀嚼困難者用食品的製造方法，其在前 述混合後更進行粉碎處理；（14)一種吞嚥及/或咀嚼困難者 用食品的製造方法，其特徵在於：將適合吞嚥及/或咀嚼困 難者之輔助攝食用油脂組成物與可攝食的食品予以混合後 進行粉碎處理，該適合吞嚥及/或咀嚼困難者之輔助攝食用 油脂組成物在5〜25°C的範圍之SFC為3〜18%，且其係將含 有油脂的組成物進行急冷混揑處理而製得者；（15)如前述 (12)之吞嚥及/或咀嚼困難者用食品的製造方法，其中前述 組成物在30〜40°C的範圍下之SFC為3〜16% ; (16)如前述 (12)之吞嚥及/或咀嚼困難者用食品的製造方法，其中前述 適合吞嚥及/或°且嚼困難者之輔助攝食用油脂組成物含有2 種以上的油脂；（17)如前述（16)之吞嚥及/或咀嚼困難者用 食品的製造方法，其中前述適合吞嚥及/或咀嚼困難者之輔 助攝食用油脂組成物含有：選自於由棕櫚系油脂及在20°C 下呈液狀的油脂所構成群組中之1種或2種以上的油脂； 及，熔點為50〜80°C的極度硬化油脂；（18)如前述（17)之吞 嚥及/或咀嚼困難者用食品的製造方法，其中前述適合吞嚥 201112969 及/或咀嚼困難者之輔助攝食用油脂組成物含有植物油作 為前述在20°C下呈液狀的油脂，且含有高三芥子酸甘油酯 菜籽油的極度硬化油作為前述極度硬化油脂；（19)如前述 (12)之吞嚥及/或咀嚼.困難者用食品的製造方法，其中前述 適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物更含 有乳化劑；（20)如前述（12)之吞嚥及/或咀嚼困難者用食品的 製造方法，其中前述適合吞嚥及/或咀嚼困難者之輔助攝食 用油脂組成物含有：選自於由棕櫚系油脂及在20°C下呈液 狀的油脂所構成群組中之1種或2種以上的油脂；及，熔點 為50〜80°C的聚甘油酯肪酸酯；（21)—種吞嚥及/或咀嚼困 難者用食品的整體感（sense of unity)之改善方法，其特徵在 於：將適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物 與能夠攝食的食品之細切物或粉碎物予以混合後進行粉碎 處理，且該適合呑嚥及/或咀嚼困難者之輔助攝食用油脂組 成物在5〜25°C的範圍下之SFC為3〜18%，且其係將含有油 脂的組成物進行急冷混揑處理而製得者；（22 —種使吞嚥 及/或咀嚼困難者容易攝取食品之方法，其特徵在於：將適 合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物與可攝 食的食品之細切物或粉碎物予以混合後進行粉碎處理，且 該適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物在5 〜25°C的範圍下之SFC為3〜18%，且其係將含有油脂的組 成物進行急冷混揑處理而製得者。 發明效果 藉由使用本發明之適合吞嚥及/或咀嚼困難者之輔助 10 201112969 攝食用油脂組成物，能夠攝食的食品之細切物或粉碎物不 會分散地散亂，而能夠得到具有整體感的食品。因此，藉 由將本發明之適合吞嚥及/或咀嚼困難者之輔助攝食用油 脂組成物與先前的細切餐食或糊餐食等混合，能夠製造吞 嚥及/或咀嚼困難者攝取容易之吞嚥及/或咀嚼困難者用食 品，該食品能夠不溢出而運送至口中，而且細切物或粉碎 物在口腔内不會散亂。而且，藉由使用本發明之適合吞嚥 及/或咀嚼困難者之輔助攝食用油脂組成物，即便是加水而 成的糊餐食，亦能夠防止攝取卡洛里減少。 I：實施方式3 用以實施發明之形態 首先，說明本發明之適合吞嚥及/或咀嚼困難者之輔助 攝食用油脂組成物。 本發明之適合吞嚥及/或咀嚼困難者之輔助攝食用油 脂組成物（以下有稱為「本發明的輔助攝食用油脂組成物」 之情形），係藉由混合能夠攝食的食品之細切物或粉碎物而 使用，來使吞嚥及/或咀嚼困難者容易攝取該食品（輔助攝食 者）。在先前的細切餐食，食品的細切物係散亂而容易解 開，而難以在口腔内形成食塊，認為係引起誤嚥的重大原 因。藉由將本發明的輔助攝食用油脂組成物與含有先前的 細切餐食或糊餐食等的細切物或粉碎物之食品混合，能夠 得到各固體成分係適當地凝集，且不會分散地散亂而賦予 整體感之食品，亦即，能夠得到吞嚥及/或咀嚼困難者容易 攝取的食品。 201112969 又，因為本發明的輔助攝食用油脂組成物係以油脂作 為主成分，與相較於普通餐食，固體成分攝取量容易變少 之先前的細切餐食或糊餐食混合時，能夠防止攝取卡洛里 的減少。 在本發明及本說明書，所謂「可攝食的食品」係意味 著不需要進一步調理即可攝食的食品，亦包含經加熱處理 或調味等調理完成的食品以及果實等可直接生食的食品中 之任一者。又，「所謂可攝食的食品之細切物或粉碎物」係 意味著將可攝食的食品中的固體成分細切或解開、粉碎或 磨碎而成者。細切物或粉碎處理後的固體成分之大小係沒 有特別限定，在「可攝食的食品之細切物或粉碎物」係包 含將可攝食的食品使用菜刀、切割刀等切割而成者，將可 攝食的食品解開成為較小者，使用切割攪拌機等將可攝食 的食品粉碎而成者，將可攝食的食品磨碎而成者。 又，食品的粉碎處理方法係沒有特別限定，可以是將 固體成分減小時之通常使用的任何處理方法。例如可藉由 使用切割攪拌機等的粉碎機來將食品粉碎。 具體上，本發明的輔助攝食用油脂組成物，其特徵為 在5〜25°C的範圍之SFC為3〜18%，且將含有油脂的組成物 進行急冷混揑處理而得到。作為本發明輔助攝食用油脂組 成物，以在5〜25°C的範圍之SFC為8〜16%為佳，以8〜12% 為更佳。 在輔助攝食用油脂組成物，藉由急冷混揑處理前的組 成物之在5〜25°C的範圍之SFC為3〜18%的範圍内，能夠使 12 201112969 其容易與可攝食的食品或可攝食的食品之細切物或粉碎物 此口，又，該食品中的細切物或粉碎物不會分散地散亂， 而月b夠得到具有整體感的食品。相對地，在$〜的範圍 之SFC為小於3% ’因$油脂組成物的流動性變為過大，而 不疋必要的黏度，無法將細切餐食等的細切物彙總成為整 體。另一方面，SFC為大於18%時，油脂組成物的流動性係 十分小，因為太硬而難以與固體成分混合。 又，在本發明的輔助攝食用油脂組成物，急冷混揑處 理前之組成物在30〜40。〇的範圍之SFC為3〜16%為佳，以4 〜15%為較佳’以6〜12%為更佳。在輔助攝食用油脂組成 物，藉由急冷混揑處理前之組成物在3〇〜4(rc的範圍之SFC 為小於3〜16°/。’即便使其混合溫熱的食品時，亦能夠將該 食品彙總成為更具有整體的狀態。又’在攝取混合本發明 的輔助攝食用油脂組成物而成的食品時，因為該組成物中 的油脂在口腔内不容易溶解且更容易維持食塊狀態，而能 夠製造更容易吞嚥之吞嚥及/或咀嚼困難者用食品。 在本發明的輔助攝食用油脂組成物，急冷混揑處理前 之組成物係在25C之SFC與在35。(：之SFC的差異，以10%以 下為佳，以7%以下為較佳，以5%以下為更佳。藉由在25 C (至、m·附近）之SFC與在35。(:（口腔内溫度）之SFC的差異在 上述la圍内，混合該輔助攝食用油脂組成物而成之食品， 在口腔内更不容易散亂，且不容易在口中黏住。 又，本發明的輔助攝食用油脂組成物之SFC(solid fat content;固體脂含量），能夠依照社團法人日本油化學會編 13 201112969 「基準油脂分析試驗法」的2. 2· 9-2003固體脂含量(NMR法) 測定。具體上，例如能使用ASTEC股份公司製的測定裝置 SFC-2000(NMR法）並如以下進行來測定。首先，將使其完 全溶解的試樣（油脂組成物）放入測定裝置SFC-2000的測定 容器，並在60°C保持30分鐘，在0°C保持30分鐘。進而在25 °C保持30分鐘後，在〇°C保持30分鐘，隨後，在測定SFC的 溫度保持30分鐘後，測定SFC。 又，本發明之輔助攝食用油脂化合物係在20。(：的硬 度，以20000〜60000N/m2為佳，以30000〜50000N/m2為更 佳。藉由在20°C的硬度為20000N/m2以上，在使其與可攝食 的食品的細切物或粉碎物混合時，或在與可攝食的食品的 細切物或粉碎物混合後，於進行粉碎處理時，能夠容易地 使固體成分更良好地成為整體。又，藉由在2〇艽的硬度為 60000N/m2以下，在該輔助攝食用油脂組成物與可攝食的食 品的細切物或粉碎物混合時，或是在該輔助攝食用油脂組 成物與可攝食的食品或可攝食的食品的細切物或粉碎物混 合後’進一步進行粉碎處理時，能夠更提升處理性。 又’在本發明的輔助攝食用油脂組成物之硬度，能夠 使用山電股份公司製的RE-33005來測定。具體上，係將試 樣（油脂組成物）填充在直徑為40mm、高度為15〇1〇1的圓柱形 的開口不鏽鋼容器，並在2(TC保存2小時後，放置在流變計 的測定台上。隨後，設置直徑為3mm的柱塞，以⑺⑺…秒 的速度在測定試樣壓進l〇mrn，來測定硬度。 在本發明的輔助攝食用油脂組成物’急冷混揑處理前 14 201112969 之含有油脂的組成物（油脂組成物），係在5〜25°C的範圍之 SFC為3〜18%的範圍内即可，可以是由1種類的油脂所構成 者，亦可以是由2種類以上的油脂所構成者，且亦可以是含 有油脂以外的成分者。 作為本發明的輔助攝食用油脂組成物之原料亦即急冷 混揑處理前的組成物（在5〜25°C的範圍之SFC為3〜18%的 組成物），可例示以下3種態樣的組成物：含有選自由棕櫚 系油脂及在20°C下呈液狀之油脂所構成群組之1種或2種以 上的油脂、及炫融為50〜80°C的極度硬化油脂之油脂組成 物；含有選自由棕櫚系油脂及在20°C下呈液狀之油脂所構 成群組之1種或2種以上的油脂、熔融為50〜80°C的極度硬 化油脂、及乳化劑之油脂組成物；及含有選自由棕摘系油 脂及在20°C下呈液狀之油脂所構成群組之1種或2種以上的 油脂、及溶點為50〜80°C的聚甘油目旨肪酸自旨之油脂組成物。 作為含由棕橺系油脂及在20°C下呈液狀之油脂所構成 群組之1種或2種以上的油脂，可舉出例如1種棕櫚系油脂、 2種棕櫚系油脂的混合物、3種棕櫚系油脂的混合物、1種在 20°C下呈液狀的油脂、2種在20°C下呈液狀的油脂之混合 物、3種在20°C下呈液狀的油脂之混合物、1種棕櫚系油脂 與1種在20°C下呈液狀的油脂之混合物、1種棕櫚系油脂與2 種在20°C下呈液狀的油脂之混合物等。 在此，所謂標摘系油脂，係指標摘油、標摘油的分餾 油及將該等氫化處理而成者，但是不包含將棕櫚油或棕櫚 油的分鶴油完全氫化而成者（極度硬化油脂）。作為標桐油分 15 201112969 餾油，具體上可例示1段分餾油亦即軟質棕櫚油（pal^ olein)、硬質棕橺油（palm stearin);軟質棕櫚油的2段分餾油 亦即軟質棕櫚油（超軟質棕橺油；pdm super〇lein)及中間分 餾棕櫚油（palm mid-fraction);硬質棕櫚油的2段分餾油亦即 軟質棕櫚油（soft palm)及硬質棕櫚油(hard⑽叫等。其中以 超軟質標櫚油(palm superolein)為特佳。 在該等的棕櫚系油脂，雖然亦有如硬質棕櫚油之在5〜 25 C的範圍之SFC為3〜18%的範圍以外者，使用此種棕櫚 系油脂時，係藉由並用其他油脂使最後在5〜2yc的範園之 SFC為3〜18%的範圍内即可。 將棕櫚油分餾之方法係沒有特別限制，能夠使用溶劑 分餾、乾式分餾、乳化分餾之任何方法。 作為在本發明的輔助攝食用油脂組成物所含有的棕櫚 系油脂，可使用任意混合該等棕櫚油及棕櫚分餾油之2種以 上而成者。 又，所謂在20°C下呈液狀的油脂，係意味著在2〇t下 呈液狀的油脂，且係前面說明的棕櫚系以外的油脂。作為 在本發明的輔助攝食用油脂組成物所含有之在2〇t下呈液 狀的油脂，以在2〇°C下呈液狀的植物油為佳。作為在20°C 下呈液狀的植物油，具體上可舉出菜籽油、撖欖油、米油、 芝麻油、，绵籽油、花生油、玉米油、大豆油、向曰蔡油、 紅花油、亞麻仁油、紫蘇子油（peri丨la 〇丨1)、以碳數8及/或1〇 的中鍵脂肪酸作為構成脂肪酸之中鏈脂肪酸三甘油酯、以 碳數8及/或10的中鏈脂肪酸及碳數12〜24的長鏈脂肪酸作 16 201112969 為構成脂肪酸之三甘油0旨及該等的混合油等，該等之中， 就味道無缺點且能_定供給而言，以菜籽油為佳。 。作為在本發明的輔助攝食用油脂組成物所含有之在20 t：下呈液狀的油脂，可使㈣等之中的丨種，亦可使用任意 混合2種以上而成者。其中特別是使用在Gt保存5.5小時後 呈液狀且澄清的植物油亦即沙拉油為更佳。 从 …叫 狎人4見〉田、木油、 Γί油、_油、花生油、玉米油、大且油、向日葵油、 亞麻仁油、紫蘇子油、棕櫚油、棕櫚分館油及魚 油·#元全虱化而成者。 2在本發明_轉食㈣㈣絲所 硬化油脂，可使用該等 又 以上而成者。 中的1種’亦可使用任意混合2種 本發明__食料驗絲所❹的極度硬化 :Γ點為50〜8°°c者為佳。藉由使用鄉^ ==脂：:_食_組成物設為適 為佳， :明的輔助攝食用油脂組成物與可攝食的食二= 用物混合而製成食品後’對該食品使 用錢專再加熱、或使用怪溫槽來維持其溫熱度時，以使 用高三芥子酸甘油酯(high erucin)菜籽油的極度硬化油(炼 點6〇°C)為最佳。因為高三芥子酸甘_菜籽油的極度硬化 油不容易因油脂的溶解、再結晶化而產生粗大結晶，不容 17 201112969 易因油脂的粗大結晶而產生食感粗縫。 在本發明所使用之高三芥子酸甘油酯菜籽油的極度硬 化油脂，其構成脂肪酸中的蘿酸之含量以30〜60質量％為 佳，以35〜50質量％為較佳，以40〜50質量％為更佳。又， 前述高三芥子酸甘油酯菜籽油的極度硬化油脂係碘價以2 以下為佳，以1以下為更佳。 又，本發明的輔助攝食用油脂組成物係除了以油脂以 外，亦可含有乳化劑。 作為乳化劑，可舉出一甘油脂肪酸酯、二甘油脂肪酸 酯、聚甘油脂肪酸酯、有機酸一甘油酯、丙二醇脂肪酸酯、 聚甘油縮合蓖麻醇酸酯、蔗糖脂肪酸酯、山梨糖醇酐脂肪 酸酯、聚山梨酸酯、卵磷脂等。作為在本發明的輔助攝食 用油脂組成物所含有的乳化劑，可使用該等之中的1種，亦 可使用任意混合2種以上而成者。 相對於本發明的輔助攝食用油脂組成物的整體，乳化 劑的含量以0〜5質量％。 本發明的輔助攝食用油脂組成物係含有選自由棕櫚系 油脂及在20°C下呈液狀的油脂所構成群組之1種或2種以上 的油脂；及熔點為50〜80°C的極度硬化油脂時，相對於本 發明的輔助攝食用油脂組成物整體，選自由棕櫚系油脂及 在20°C下呈液狀的油脂所構成群組之1種或2種以上的油脂 之含量係以83〜95質量％為佳，以85〜92質量％為較佳，以 88〜92質量％為最佳。另一方面，相對於本發明的輔助攝 食用油脂組成物整體，熔點為50〜80°C的極度硬化油脂之 18 201112969 含量係以5〜17質量％為佳，以8〜15質量％為較佳，以8〜 12質量％為最佳。藉由使含量在上述範圍，本發明的輔助 攝食用油脂組成物係使可攝食的食品之細切物或粉碎物中 的固體成分適當地凝集，不會分散地散亂而能夠賦予整體感。 本發明的輔助攝食用油脂組成物係含有選自由棕櫚系 油脂及在20°C下呈液狀之油脂所構成群組之1種或2種以上 的油脂、炫融為50〜80°C的極度硬化油脂、及乳化劑之油 脂組成物時，相對於本發明的輔助攝食用油脂組成物整 體，選自由棕櫚系油脂及在20°C下呈液狀的油脂所構成群 組之1種或2種以上的油脂之含量係以80〜94.99質量％為 佳，以84.95〜91.95質量％為較佳，以87.95〜91.95質量％ 為最佳。另一方面，相對於本發明的輔助攝食用油脂組成 物整體，熔點為50〜80°C的極度硬化油脂之含量係以5〜17 質量％為佳，以8〜15質量％為較佳，以8〜12質量％為最 佳。而且，相對於本發明的輔助攝食用油脂組成物整體， 乳化劑的含量係以0.01〜3質量％為佳，以0.05質量％〜2質 量％為較佳，以0.05〜1質量％為更佳。藉由使含量在上述 範圍，本發明的輔助攝食用油脂組成物係使可攝食的食品 之細切物或粉碎物中的固體成分適當地凝集，不會分散地 散亂而能夠賦予整體感。 本發明的輔助攝食用油脂組成物係含有選自由棕櫚系 油脂及在20°C下呈液狀之油脂所構成群組之1種或2種以上 的油脂、及熔點為50〜80°C的聚甘油酯肪酸酯之油脂組成 物時，相對於本發明的輔助攝食用油脂組成物整體，選自 19 201112969 由棕櫚系油脂及在2 0 °C下呈液狀的油脂所構成群組之1種 或2種以上的油脂之含量係以95〜97質量％為佳。另一方 面，相對於本發明的輔助攝食用油脂組成物整體，熔點為50 〜8 0 °C的聚甘油酯肪酸酯之含量係以3〜5質量％為佳。藉由 使含量在上述範圍，本發明的輔助攝食用油脂組成物係使 可攝食的食品之細切物或粉碎物中的固體成分適當地凝 集，不會分散地散亂而能夠賦予整體感。 又，此時，亦可更添加溶點為50〜80°C的聚甘油目旨肪 酸酯以外的乳化劑。 在本發明的輔助攝食用油脂組成物，係除了油脂或乳 化劑以外，亦能夠按照必要在不損害本發明的功能之範 圍，調配通常食品所使用的乳化劑、脫脂奶粉、大豆蛋白、 糖類、澱粉、化工澱粉、糊精、生育酚或維生素C等的抗氧 化劑、著色劑、香料、增黏劑等。作為增黏劑，可舉出例 如瓜爾膠(guar gum)、刺槐豆膠(locust beam gum)、角叉葉 膠(carageenan gum)、阿拉伯樹膠、海藻酸類、果膠、三仙 膠（xanthan gum)、普魯蘭多醣體（pullulan)、羅望子膠 (tarmarind seed gum)、車前子膠(psyllium seed gum)、結晶 纖維素、羧基纖維素、曱基纖維素、瓊脂、葡甘露聚糖 (glucomannan)、明膠等。 本發明的輔助攝食用油脂組成物係將含有油脂的組成 物進行急冷混揑處理而得到之油脂組成物。具體上，係藉 由將在輔助攝食用油脂組成物所含有的油脂加熱使其熔解 後，進行急冷混揑處理，能夠得到本發明的輔助攝食用油 20 201112969 月曰、·且成物在本發明的輔助攝食用油脂組成物含有2種類以 上的油脂時’係、在混合所含有的全部油脂後之狀態下進行 急冷混揑處理。又，油脂以外亦含有乳化劑時，能夠藉由 在混合礼化劑及油脂後之狀態下進行急冷混揑處理來製造。 使油脂加熱熔解的溫度能夠考慮油脂的熔點而適當地 決定，以加熱至50〜loot：為佳，以加熱至60〜90°c為更 佳。又，使用2種以上的油脂時，可混合油脂後進行加熱熔 解，亦可以各自各別地加熱熔解後，在急冷混揑處理前使 其混合。 急冷混揑處理能夠與通常製造人造奶油（margarine)或 穌油（shorteninS)時同樣進行。例如冷卻條件可以是-0.5°C/ 分鐘以上，較佳是設為5°c/分鐘以上。 又’急冷混揑處理藉由使用通常製造人造奶油或酥油 時同樣所使用的急冷混揑機來進行，按照必要亦可混入例 如空氣、氮等。例如藉由使用作為人造奶油製造機所使用 之 VOTATOR(商品名）、c〇MBINATOR(商品名）、 PERFECTOR(商品名）、ONLATOR(商品名）等的密閉型連續 式管路冷卻機、或板型熱交換器來進行急冷混揑處理。又， 急冷混揑處理亦能夠使用開放型的DIACOOLER(商品 名）、COMPLECTOR(商品名）之組合。 例如，本發明的輔助攝食用油脂組成物係含有選自由 棕櫚系油脂及在20°C下呈液狀之油脂所構成群組之1種或2 種以上的油脂、及炼融為50〜80°C的極度硬化油脂之油脂 組成物時，係藉由將選自由標摘系油脂及在20°C下呈液狀 21 201112969 之油脂所構成群組之1種或2種以上的油脂、及熔融為50〜 80°C的極度硬化油脂加熱混合後，使用急冷混揑機進行急 冷混揑處理，能夠製造本發明的輔助攝食用油脂組成物。 又，例如本發明的輔助攝食用油脂組成物係含有選自 由棕櫚系油脂及在2 0 °C下呈液狀之油脂所構成群組之1種 或2種以上的油脂、熔融為50〜80°C的極度硬化油脂、及乳 化劑之油脂組成物時，係藉由將含有選自由棕櫚系油脂及 在20°C下呈液狀之油脂所構成群組之1種或2種以上的油 脂、熔融為50〜80°C的極度硬化油脂、及乳化劑加熱混合 後，使用急冷混揑機進行急冷混揑處理，能夠製造本發明 的輔助攝食用油脂組成物。 又，例如本發明的輔助攝食用油脂組成物係含有選自 由棕櫚系油脂及在2 0 °C下呈液狀之油脂所構成群組之1種 或2種以上的油脂、及熔點為50〜80°C的聚甘油酯肪酸酯之 油脂組成物時，係藉由將含有選自由棕櫚系油脂及在20°C 下呈液狀之油脂所構成群組之1種或2種以上的油脂、及熔 點為50〜80°C的聚甘油酯肪酸酯加熱混合後，使用急冷混 揑機進行急冷混揑處理，能夠製造本發明的輔助攝食用油 脂組成物。 本發明的輔助攝食用油脂組成物能夠使其填充在撓性 容器或罐容器而使用。特別是使本發明的輔助攝食用油脂 組成物填充在撓性容器而成之容器裝適合吞嚥及/或咀嚼 困難者之輔助攝食用油脂組成物，能夠容易地從容器取出 輔助攝食用油脂組成物而處理性優良。又，所謂撓性容器 22 201112969 係意味著美乃滋（mayonnaise)等所使用之具有柔軟的容 器，可舉出例如聚乙烯製的容器等。又，撓性容器的形狀 係沒有特別限定，可以是杯狀、管狀、枕頭包裝狀、錢袋 (pouch)狀之任一形狀。 作為杯狀的撓性容器之材質，能夠使用聚丙烯等。 又，作為管狀的撓性容器之材質，管狀部分能夠使用 聚乙烯、聚對酞酸乙二酯、將鋁積層而成之積層管等，蓋 子部分能夠使用聚丙烯、硬質聚乙烯等。 又，作為枕頭包裝狀的撓性容器之材質，能夠使用聚 丙稀等。 其次，說明本發明的吞嚥及/或咀嚼困難者用食品及其 製造方法。 本發明的吞嚥及/或呕嚼困難者用食品，其特徵為含有 本發明的輔助攝食用油脂組成物及可攝食的食品之細切物 或粉碎物。 作為可攝食的食品，可舉出例如牛肉、緒肉、雞肉、 羊肉、馬肉等的畜肉類、或竹莢魚、青花魚、秋刀魚、鬼 頭刀魚(dolphinfish)、比目魚、鰹魚、黃肌箱魚、旗魚、經 魚、鳕魚、圓鳕(merluza)等的魚類；甘藍、紅蘿蔔、洋葱、 馬鈴薯、菠菜、萵苣、蕃茄等的蔬菜類；蘋果、拊橘、梨 子、鳳梨、草莓、柿子、西瓜、香瓜等的水果；裙帶菜、 海帶、羊栖菜等的海藻類、飯、粥、麵包、麵條、騫麥、 義大利麵等經調理過的食品。關於水果或蕃茄、生魚片用 的魚類等可生食者，亦可被包含在可攝食的食品。此外， 23 201112969 可攝食的食品亦包含漢堡等將畜肉類加工而成之畜肉加工 食品、箱魚片或煮魚丸等將魚肉類加工而成之魚肉加工食 品等經調理過的食品。作為本發明之吞嚥及/或咀嚼困難= 用食品，以含有選自由畜肉加工食品、魚肉加工食σ、 菜類、果實類、麵類、飯、粥、麵包及海藻類所構成群組 之1種或2種以上的食品或其粉碎物、及本發明的輔助攝食 用油脂組成物為佳。 本發明的吞嚥及/或咀嚼困難者用食品，係食品中的小 固體成分不會分散地散亂而具有整體感之食品。這是因為 藉由將利用細切或粉碎減小固體成分而成的食品、及本發 明的輔助攝食用油脂組成物混合，固體成分之間係適當地 凝集而容易將食品彙總品成為整體，亦即，能夠改善食品 的整體感之緣故。因此’本發明的吞<»燕及/或〇且嚼困難者用 食品係在攝食食品時，能夠容易地運送至口中，而且，固 體成分即便在口腔中亦不容易散亂而容易形成食塊，即便 吞°热及/或吸嚼困難者亦容易·»燕下。而且，即便是經加水的 糊餐食，亦能夠防止攝取卡洛里的減少。 本發明的呑嚥及/或咀嚼困難者用食品，能夠藉由將食 品的小固體成分與本發明的輔助攝食用油脂組成物混合來 製造。例如，藉由在使用預先細切或使用切割攪拌機等的 粉碎機粉碎而成的食品，混合本發明的輔助攝食用油脂組 成物’能夠製造本發明的呑嚥及/或咀嚼困難者用食品。藉 由將粉碎處理前之固體成分大的食品、及本發明的輔助攝 食用油脂組成物混合後，使用切割攪拌機等進行粉碎處 24 201112969 理，亦能夠製造本發明的吞嚥及/或咀嚼困難者用食品。 又，將預先細切或使用切割攪拌機等的粉碎機粉碎而成的 食品與本發明的輔助攝食用油脂組成物混合後，亦可進而 使用攪拌機等進行粉碎處理。 本發明的吞嚥及/或咀嚼困難者用食品以食品形狀來 大致分類時，能夠區分為糊餐食及整體餐食。 在此，所謂「糊餐食(Mixer Diet)」係指將加水後可攝 食的食品之細切物或粉碎物，使用切割攪拌機等粉碎而成 之流動性高的食品。另一方面，「整體餐食(“Matome” Diet)」 係指含有可攝食的食品之細切物或粉碎物且不具有流動性 或流動性低，而且固體成分不容易分散地散亂之食品。 例如，糊餐食可藉由將可攝食的食品、較佳是固體成 分被細切而成的食品（亦即細切餐食）、本發明的輔助攝食用 油脂組成物及湯汁等的水分之混合物混合、粉碎來製造。 糊餐食的調配係能夠製成某種流動性的糊餐食，又， 能夠藉由作為原料使用的食品之種類、或含有的油分或水 分等來適當地調整。例如，可例示100質量份可攝食的食品 之細切物或粉碎物、1〜100質量份本發明的輔助攝食用油 脂組成物（較佳是1〜50質量份）及200〜1000質量份水之調 配。 作糊餐食的製造方法，例如漢堡的糊餐食時，能夠藉 由在切成塊狀之經調理完成的漢堡，添加本發明的輔助攝 食用油脂組成物及湯汁後，使用食物處理器粉碎、混合10 秒〜1分鐘來製造。 25 201112969 另-方面，整體餐食能夠藉由將固體成分被細切的食 品（亦即細切餐食）、及本發明的輔助攝食用油脂組成物混合 來製造。亦可按照必要在混合後使用食物處理器粉碎、混 合。又’整體餐食能夠藉由將可攝食的食品及本發明的輔 助攝食用油脂組成物混合，並使用食物處理器粉碎、混合 該混合物來製造。藉由適當地調se·水，能夠調整所得到的 食品之流動性。 整體餐食能夠藉由使用作為原料之食品的種類、或含 有的油分或水分等來適當地調整。例如，可例示⑽質量份 可攝食的食品之細切物或粉碎物、5〜1〇〇質量份（較佳是5 〜50質量份)適合㈣及/或吸嚼困難者之辅助攝食用油脂 組成物之調配。又，按照必要亦可添加湯汁等的水分。 作為整體餐食的製造方法，例如雞肉的整體餐食之情 況，能夠藉由在㈣的雞肉之雞胸肉，添加本發明的輔助 攝食用油脂組成物後，使用食物處理器粉碎、混合ι〇秒〜】 分鐘來製造。 又’甘藍的整體餐食時’能夠藉由將經溫水浸過的甘 藍切成約5娜以下的大小後’添加本發明的輔助攝食用油 脂組成物並混合來製造。 必 所 此外’本發明的㈣及域°且嚼困難者用食品係按昭 要在不損害本發明的功能之_，常在^ 添加的生㈣或維生素C等的抗氧切/、鹽、砂糖等的^ 料、增黏劑等。作為増使用上述所列舉者。 [實施例] 26 201112969 其次，舉出實施例而更詳細地說明本發明’但是本發 明不被以下的實施例限定。 <適合吞°燕及/或》且嚼困難者之輔助攝食用油脂組成物的調 配> 依照表1〜3所記載之比率，來製造調配各種油脂及聚 甘油脂肪酸酯之油脂組成物。所使用的原材料係如以下。 菜籽油：曰清OILLIO GROUP股份公司製、商品名： 菜種白絞油（S) 棕搁分餾油：SOUTHEN NISSHIN BIO-TECHSDN. BHD.公司製、峨價68的超軟質棕櫚油 高三芥子酸甘油酯菜籽油的極度硬化油：橫閥油脂工201112969 VI. Description of the invention: [Minghu Jinguang ^Winter Yubei] Technical Field The present invention relates to an auxiliary edible oil composition suitable for swallowing and/or chewing difficulties, and the use thereof for swallowing and/or Or use food for people who have difficulty chewing. The present invention claims priority based on Japanese Patent Application No. 2009-195620, filed on Jan. 26, 2009. Background Art Those who are swallowed and/or chewed, such as elderly people who need care, are mostly chewed or swallowed. Therefore, it is necessary to make various forms of food that are easy to eat. In the past, care facilities "in the past, the daily processing of finely cut or smashed ingredients" in addition to ordinary meals, also provide fine cut meals, very fine cut meals, mixer meals, paste meals, liquid Food, etc. The so-called "Minced Diet" is a person who cares about chewing dysfunction, and by cutting the food into a shape that has been chewed, it is prepared so that it is easy to swallow without chewing. In the care facility, the fine-cut meal system is widely available to elderly people with low chewing function. However, in recent years, fine meals have been pointed out to increase the risk of aphthous pneumonia. As such, it has recently become known that fine cuts are not necessarily easier to swallow than regular meals. After all, chewing food is not only a matter of smashing the ingredients, but is formed by mixing the smashed ingredients with saliva to form a bolus. 4 201112969 It becomes easy to swallow. However, it is clear that it is difficult to form a food block due to the fine cutting of the ingredients, resulting in a swallowing. It is considered that, particularly in elderly people, saliva is insufficient due to an early-stage disorder of cognitive or visual dysfunction, or due to perceptual or poor secretion of salivary glands, and it is more difficult to form a food mass because the ability to form a food mass by chewing is deteriorated. As a method for improving the ease of swallowing of foods, for example, there is a method of improving the agglutinability in the oral cavity by increasing the viscosity of the food. Older people who have a severely depressed chewing function usually provide a stirring meal, a paste meal, or a liquid food that requires little chewing. However, since such a solid component is extremely small, the risk of pharyngeal is high. Therefore, in order to prevent a swallowing, for example, a method has been developed (for example, refer to Patent Document 1) by adding gelatin, agar, gellan gum. (Gellan gum) and other tackifiers to make liquid foods and other thickening. However, it is only necessary to add a water-soluble tackifier as described in Patent Document 1 and the like, and it is suitable for a liquid food thickening system, but it is added to a finely cut meal or a stirred meal to produce a food which is easy to form a food mass. Not suitable. Therefore, as a new meal form different from the fine cut meal, Kuroda et al. have developed a soft meal for elderly people (see, for example, Non-Patent Document 1). "Soft Diet" refers to a food that is easy to chew and which is easy to form and eat easily, although it is a form of ordinary meals. Specifically, the hardness and the degree of aggregation are adjusted to a certain range. However, in order to adjust the hardness and agglutination degree of the food, the soft meal system for the elderly is limited by the food itself, and it takes time and effort to adjust from the material stage, and the conditioning step must be fundamentally changed. That is to say, the soft meals used by the elderly will have better problems than the fine cuts of meals. Moreover, there are cases where special equipment is required for 201112969. Therefore, it is not easy to introduce a soft meal for the elderly to replace the fine cut meal in the care facility, which is not easy in terms of budget or equipment investment. In addition, as a problem of providing a food which is difficult to swallow and/or chew, a reduction in calorie intake can be mentioned (for example, refer to Non-Patent Document 2). For example, in order to pulverize food and make a paste meal, a large amount of water such as soup is mixed, and most of the water is increased due to the addition of water. Therefore, even if the weight is the same as that of the ordinary meal, it is substantially reduced, and the calorie intake is reduced. When the meal is cut, the capacity is increased due to the chopping. In many cases, it is difficult to put the same weight into the dish as when eating the ordinary meal, or there is a problem that the calorie intake is reduced. [Prior Art Document] [Patent Document 1] Japanese Patent No. 3524359 [Non-Patent Document] [Non-Patent Document 1] Kuroda Umeko, "A soft meal for the elderly who are difficult to swallow and/or chew "Development of Food", Japan Food and Beverage Rehabilitation, 2004, Vol. 8, No. 1, pp. 10~16. [Non-Patent Document 2] Lin Jingzi, "Questions and Verification of Nutritional Care for Elderly People (1) The Trap of Chopping Meals and Fine Cut Meals, Clinical Nutrition, February 2002, Vol. 100, No. 2, p. 145. SUMMARY OF THE INVENTION Summary of the Invention Problems to be Solved by the Invention 201112969 Thus, it has been relatively well understood that a fine-cut meal system is not suitable as a meal form for those who have difficulty swallowing and/or chewing. However, fine-cut meals have been benchmarked at the conditioning site, and the replacement of fine-cut meals is not easy, and the current situation has to provide a fine cut meal. The present invention has an object of providing a fat or oil composition capable of easily producing a food which is easy to feed by swallowing and/or chewing, that is, a fine cut or a pulverized product of a food which can be ingested is not dispersed. Scattered, and can produce food with a sense of unity. Further, it is an object of providing a food suitable for swallowing and/or chewing, which is a food obtained by using the oil and fat composition, and the fine cut or the pulverized material is not scattered in the oral cavity when ingested, and even if It is a paste meal made with water, which also prevents the reduction of calorie intake. In order to solve the problem, the inventors of the present invention have found that the fine-cut meal or the paste meal can be improved by mixing the fat or oil composition with the fine-cut meal or the paste meal. The present invention has been completed by swallowing and/or having a chewing difficulty, and the composition of the oil and fat is characterized in that the SFC in the range of 5 to 25 ° C is 3 to 18%, and the composition containing the fat is contained. It is obtained by quenching and kneading. That is, the present invention provides (1) an auxiliary edible oil composition suitable for people suffering from pharyngeal and/or chewing, characterized in that the SFC in the range of 5 to 25 ° C is 3 to 18%, and The composition containing the oil and fat is obtained by quenching and kneading treatment; (2) the auxiliary edible oil composition suitable for swallowing and/or chewing as described in the above (1), wherein the composition is in the range of 30 to 40 ° C The SFC of 201112969 is 3 to 16%; (3) The auxiliary edible oil composition suitable for swallowing and/or chewing difficulty according to the above (1) or (7), wherein the composition contains 2% or more of fat; (4) The auxiliary edible oil composition for a person who is difficult to swallow and/or chew in the above (3), wherein the composition comprises: a group selected from the group consisting of oils and fats which are liquid in liquid form at 20 ° C a group of two or more kinds of oils and fats; and a melting point of 5 〇 8 (rC of extremely hardened fats; (5) as in the above (4) suitable for swallowing and / or chewing difficulties of the auxiliary edible oil composition The above composition contains vegetable oil as the aforementioned liquid at 2 ° C "grease" and contains high erucin, and an extremely hardened oil as the extremely hardened oil; (6) as described in (3) above, the person swallows and/or 0 and chews Assisting in the consumption of a fat or oil composition, which further comprises an emulsifier; (7) an edible oil composition suitable for swallowing and/or suitable for chewing, as described in (1) or (2) above, wherein the composition is The product contains one or more kinds of fats and oils selected from the group consisting of oils and oils which are liquid in the form of a liquid at 20 C; and polyglycerols having a melting point of 50 to 80 ° C. (8) - an auxiliary food edible fat composition suitable for swallowing and/or chewing difficulty of a container, characterized in that it is suitable for swallowing swallows and/or chewing difficulties as described in (1) above. (9) A food for people who have difficulty swallowing and/or chewing, and characterized by comprising: (1) suitable for swallowing and/or chewing difficulties Assisting in the intake of edible oil and fat composition and the fine cut or pulverized material of the food that can be ingested; (10) (9) The food for people who have difficulty swallowing and/or chewing, which further contains water; (11) the food for those who have difficulty swallowing and/or chewing as described in (9) or (1) above, wherein the food product that can be eaten is It is selected from the group consisting of one or more foods consisting of processed meat products, processed fish products, vegetables 201112969, fruits, noodles, rice, porridge, bread and seaweed; (12)- A method for producing a food for people who have difficulty swallowing and/or chewing, characterized in that an auxiliary edible oil composition suitable for choking and/or chewing is mixed with a fine cut or pulverized product of a food which can be ingested, And the SFC having an auxiliary edible fat or oil composition suitable for swallowing and/or chewing is in the range of 5 to 25 ° C, and the SFC is 3 to 18%, and the composition containing the fat and oil is subjected to rapid mixing and kneading. (13) A method for producing a food for a person who has difficulty swallowing and/or chewing as described in the above (12), which is further subjected to pulverization treatment after the mixing; (14) Manufacture of a food for those who have difficulty swallowing and/or chewing Method, characterized in that it will be suitable for swallowing and / The auxiliary edible food and fat composition of the person who has difficulty in chewing is mixed with the food which can be ingested, and then pulverized, and the SFC of the auxiliary edible oil composition suitable for swallowing and/or chewing is in the range of 5 to 25 ° C is 3 (18) A method for producing a food for a person who has difficulty swallowing and/or chewing as described in (12) above, wherein the composition is (16) A method for producing a food for people who have difficulty swallowing and/or chewing as described in the above (12), wherein the aforementioned food is suitable for swallowing and/or ° and is difficult to chew. (17) A method for producing a food for a person who has difficulty swallowing and/or chewing, according to the above (16), wherein the aforementioned food is suitable for swallowing and/or chewing The oil and fat composition contains one or more fats and oils selected from the group consisting of palm oils and fats and oils which are liquid at 20 ° C; and extreme hardening having a melting point of 50 to 80 ° C Fat; (18) swallowing and/or chewing as described in (17) above A method for producing a food product for a person in difficulty, wherein the auxiliary edible oil composition suitable for swallowing 201112969 and/or chewing difficulty contains vegetable oil as the above-mentioned fat which is liquid at 20 ° C, and contains high erucic acid glyceride rapeseed An extremely hardened oil of oil as the aforementioned extremely hardened fat; (19) swallowed and/or chewed as described in (12) above. The method for producing a food product for a person in difficulty, wherein the auxiliary edible oil composition suitable for swallowing and/or chewing is more emulsifiable; (20) the food for food having difficulty in swallowing and/or chewing as described in (12) above. The method of the above-mentioned auxiliary edible fat or oil composition suitable for swallowing and/or chewing difficulty comprises: one or two selected from the group consisting of palm oil and fat and liquid oil at 20 ° C The above fats and oils; and a polyglycerol fatty acid ester having a melting point of 50 to 80 ° C; (21) a method for improving the sense of unity of a food for swallowing and/or chewing, characterized in that : pulverizing and mixing the auxiliary edible oil composition suitable for swallowing and/or chewing, and the fine cut or pulverized material of the food which can be ingested, and the auxiliary feeding for those who are difficult to swallow and/or chew The oil-and-fat composition has an SFC of 3 to 18% in the range of 5 to 25 ° C, and is obtained by subjecting the composition containing the fat to the quenching and kneading treatment; (22 - making the swallow and/or chewing Difficult people are easy to eat food The method is characterized in that: the auxiliary edible oil composition suitable for swallowing and/or chewing is mixed with the fine cut or pulverized material of the edible food, and then pulverized, and the swallowing and/or chewing is difficult. The SFC of the edible fat and oil composition in the range of 5 to 25 ° C is 3 to 18%, and the composition containing the fat and oil is subjected to rapid mixing and kneading treatment. The effect of the invention is achieved by using the present invention. Auxiliary for those who are in difficulty in swallowing and/or chewing 10 201112969 In the edible oil and fat composition, the fine cut or pulverized material of the food that can be ingested is not scattered and scattered, and a food having an overall feeling can be obtained. By mixing the auxiliary edible oil and fat composition of the present invention which is suitable for swallowing and/or chewing, with the conventional fine-cut meal or paste meal, it is possible to produce swallowing and/or easy swallowing for those who have difficulty swallowing and/or chewing. A food for people who have difficulty chewing can be transported to the mouth without overflowing, and the fine cut or pulverized material is not scattered in the oral cavity. Moreover, it is suitable for swallowing by using the present invention. / or the food-fat composition of the person who has difficulty chewing, even if it is a paste meal added with water, it can prevent the reduction of calorie intake. I: Embodiment 3 Mode for carrying out the invention First, the suitability of the present invention will be described. An auxiliary edible fat and oil composition for those who have difficulty swallowing and/or chewing. The auxiliary edible oil composition suitable for swallowing and/or chewing difficulty of the present invention (hereinafter referred to as "the auxiliary edible oil composition of the present invention" In the case of mixing finely cut or pulverized foods that can be ingested, it is easy for people who have difficulty swallowing and/or chewing to take the food (assisted food eater). In the previous fine cuts, foods The fine cuts are scattered and easy to unravel, and it is difficult to form a food mass in the oral cavity, which is considered to be a major cause of a swallowing. By mixing the auxiliary edible fat and oil composition of the present invention with a food containing a fine cut or a pulverized material such as a fine cut meal or a pasted meal, it is possible to obtain a solid agglomeration of each solid component without being dispersed. A food that is scattered and gives a sense of integrity, that is, a food that is easily ingested by a person who has difficulty swallowing and/or chewing. 201112969 In addition, when the auxiliary edible fat and oil composition of the present invention contains oil and fat as a main component, it can be mixed with a conventional fine-cut meal or a paste meal which is less likely to be absorbed in a solid component than a normal meal. Prevent the reduction of calorie intake. In the present invention and the present specification, the "food that can be ingested" means a food that can be ingested without further conditioning, and includes foods that have been subjected to conditioning such as heat treatment or seasoning, and foods such as fruits that can be directly eaten raw. One. Further, "the fine cut or pulverized material of the food which can be ingested" means that the solid component in the food which can be ingested is finely cut or unwound, pulverized or ground. The size of the fine component or the solid content after the pulverization treatment is not particularly limited, and the "cuttable food or pulverized product of the edible food" includes a food knife that can be eaten, a cutting knife, or the like. The food that can be eaten is unwound, and the food that can be eaten is pulverized by using a cutting mixer or the like, and the food that can be eaten is ground. Further, the method of pulverizing the food is not particularly limited, and may be any treatment method generally used when the solid content is reduced. For example, the food can be pulverized by using a pulverizer such as a cutting mixer. Specifically, the auxiliary edible fat or oil composition of the present invention is characterized in that the SFC in the range of 5 to 25 ° C is 3 to 18%, and the composition containing fats and oils is obtained by quenching and kneading. As the auxiliary edible fat and oil composition of the present invention, the SFC in the range of 5 to 25 ° C is preferably 8 to 16%, more preferably 8 to 12%. In the auxiliary edible fat and oil composition, the composition of the composition before the quenching and kneading treatment is in the range of 3 to 18% in the range of 5 to 25 ° C, and it is possible to make 12 201112969 easy to eat with food or The fine cut or pulverized material of the food that can be ingested, and the fine cut or pulverized material in the food is not scattered and scattered, and the moon b is sufficient to obtain a food having an overall feeling. In contrast, the SFC in the range of $ 〜 is less than 3% ′ because the fluidity of the fat composition becomes too large, and the necessary viscosity is not obtained, and fine cuts such as fine cuts cannot be integrated into the whole. On the other hand, when the SFC is more than 18%, the fluidity of the oil and fat composition is very small because it is too hard to be mixed with the solid component. Further, in the auxiliary edible fat and oil composition of the present invention, the composition before the rapid kneading treatment is 30 to 40. The SFC of the range of 〇 is preferably from 3 to 16%, preferably from 4 to 15%, and more preferably from 6 to 12%. In the auxiliary edible oil composition, the composition before the quenching and kneading treatment is in the range of 3 〇 to 4 (the SFC in the range of rc is less than 3 to 16 ° /.) even when it is mixed with warm food, The foods are aggregated into a more integrated state. In addition, when the foods obtained by mixing the edible oil and fat composition of the present invention are ingested, the fats and oils in the composition are not easily dissolved in the oral cavity and the food pieces are more easily maintained. In the state, it is possible to manufacture a food for people who are swallowed and/or chewed more easily. In the auxiliary edible oil composition of the present invention, the composition before the quenching and kneading treatment is at 25C SFC and at 35. The difference in SFC is preferably 10% or less, preferably 7% or less, more preferably 5% or less, and SFC at 25 C (to, m·) and at 35. (: (in the mouth) The difference in the SFC of the temperature is in the above-mentioned la, and the food obtained by mixing the auxiliary edible oil and fat composition is less likely to be scattered in the oral cavity and is not easily adhered in the mouth. Moreover, the auxiliary food of the present invention is edible. SFC (solid fat content; solid fat content) Possible in accordance with the Japan Oil Chemical Society 13 201 112 969 "benchmark oil analysis test method" 2.  2·9-2003 Determination of solid fat content (NMR method). Specifically, for example, it can be measured by using a measuring device SFC-2000 (NMR method) manufactured by ASTEC AG. First, a sample (oil composition) which was completely dissolved was placed in a measuring container of a measuring apparatus SFC-2000, and kept at 60 ° C for 30 minutes and at 0 ° C for 30 minutes. Further, after holding at 25 ° C for 30 minutes, it was kept at 〇 ° C for 30 minutes, and then, after the temperature of the SFC was measured for 30 minutes, the SFC was measured. Further, the auxiliary edible fat or oil compound of the present invention is 20. The hardness of (: is preferably 20,000 to 60000 N/m2, more preferably 30,000 to 50,000 N/m2. By the hardness at 20 ° C of 20,000 N/m 2 or more, it is made into a fine cut with foods which can be eaten. When the pulverized material is mixed or mixed with the finely cut or pulverized material of the food that can be ingested, the pulverization treatment can easily make the solid component more excellent as a whole. The hardness is 60000 N/m 2 or less, when the auxiliary edible fat or oil composition is mixed with the fine cut or the pulverized product of the edible food, or the auxiliary edible fat composition and the edible food or the food which can be ingested When the fine cut or the pulverized material is mixed and the pulverization treatment is further carried out, the handleability can be further improved. The hardness of the auxiliary edible fat and oil composition of the present invention can be measured using RE-33005 manufactured by Sanden Electric Co., Ltd. Specifically, the sample (oil composition) was filled in a cylindrical open stainless steel container having a diameter of 40 mm and a height of 15〇1〇1, and placed in a rheometer after 2 hours of storage of the TC for 2 hours. On the stage. Then, set The plunger having a diameter of 3 mm is pressed at a speed of (7), (7), ..., at a speed of (7), (7), ..., to measure the hardness. The composition of the oil-containing composition of the auxiliary edible fat and oil composition of the present invention before the quenching and kneading treatment 14 201112969 The material (oil composition) may be in the range of 3 to 18% in the range of 5 to 25 ° C, and may be composed of one type of fat or oil, or may be composed of two or more types of fats and oils. The composition may be a component other than fat or oil. The raw material of the auxiliary edible fat and oil composition of the present invention, that is, the composition before the rapid kneading treatment (the SFC in the range of 5 to 25 ° C is 3 to 3) The composition of the following three aspects is exemplified by one or two or more kinds of fats and oils selected from the group consisting of palm oils and fats and liquids which are liquid at 20 ° C, and An oil-and-fat composition of extremely hardened fats and oils of 50 to 80 ° C; and one or more fats and oils selected from the group consisting of palm oils and fats and oils which are liquid at 20 ° C, and melted into Extremely hardened fats and oils of 50 to 80 ° C, and oil compositions of emulsifiers; And one or more fats and oils selected from the group consisting of palm oils and fats and oils which are liquid at 20 ° C, and polyglycerols having a melting point of 50 to 80 ° C. In the oil-and-fat composition, one type or two or more types of fats and oils containing a group of oils and fats which are liquid and liquid at 20 ° C, for example, one type of palm oil and two types of oils and fats are mentioned. a mixture of palm oils and fats, a mixture of three kinds of palm oils and fats, one kind of oil and fat which is liquid at 20 ° C, two kinds of oils and fats which are liquid at 20 ° C, and three kinds of which are at 20 ° C. A mixture of liquid oils and fats, a mixture of one type of palm oil and fat, one type of oil and fat which is liquid at 20 ° C, a mixture of one type of palm oil and fat, and two kinds of oils and fats which are liquid at 20 ° C. Here, the standard-based fats and oils are classified oils, fractionated oils of the extracted oils, and hydrotreated. However, the oils of palm oil or palm oil are not completely hydrogenated. Hardened grease). As the standard tung oil 15 201112969 distillate, specifically, one-stage fractionated oil, namely, palm oil (pal^ olein) and hard palm oil (palm stearin); soft palm oil, two-stage fractionated oil, namely soft palm oil (super soft palm oil; pdm super〇lein) and intermediate palm fractionation (palm mid-fraction); hard palm oil, two-stage fractionated oil, namely soft palm oil and hard palm oil (hard (10) called. Among them, palm superolein is particularly preferred. In these palm oils, although the range of SFC of hard palm oil in the range of 5 to 25 C is 3 to 18%, it is used. In the case of such a palm oil, the SFC of the range of 5 to 2 yc is preferably in the range of 3 to 18% by using other fats and oils. The method of fractionating palm oil is not particularly limited, and a solvent can be used. Any of the methods of the fractional distillation, the dry fractionation, and the emulsification fractionation. As the palm oil and fat contained in the auxiliary edible oil and fat composition of the present invention, two or more of the palm oil and the palm fractionated oil may be used arbitrarily. , called at 20 ° C The oily fat in the form of a liquid is a liquid fat which is liquid at 2 〇t, and is a fat or oil other than the palm type described above. It is contained in the auxiliary edible fat and oil composition of the present invention at 2〇t. The liquid oil is preferably a vegetable oil which is liquid at 2 ° C. As a vegetable oil which is liquid at 20 ° C, specifically, rapeseed oil, eucalyptus oil, rice oil, and sesame oil are mentioned. , cottonseed oil, peanut oil, corn oil, soybean oil, sorghum oil, safflower oil, linseed oil, perilla oil (peri丨la 〇丨1), with a carbon number of 8 and / or 1 〇 of the middle Fatty acid is used as a fatty acid triglyceride constituting a fatty acid, a medium chain fatty acid having a carbon number of 8 and/or 10, and a long chain fatty acid having a carbon number of 12 to 24 as a triglyceride which constitutes a fatty acid. Among the oils and the like, it is preferable that the rapeseed oil is not detrimental to the taste and can be supplied. The liquid fat is contained in the composition of the auxiliary edible fat and oil of the present invention at 20 t: The fats and oils may be used in the case of (four) or the like, or may be used in any combination of two or more types. Especially used in Gt save 5. After 5 hours, it is better to use a vegetable oil which is liquid and clear, that is, salad oil. From ... called 狎人 4 see 〉 Tian, wood oil, Γ 油 oil, _ oil, peanut oil, corn oil, large and oil, sunflower oil, linseed oil, perilla oil, palm oil, palm oil and fish oil · #元Fully degenerate. (2) In the present invention, the hardened fats and oils of the (four) (four) silk can be used. One of the 'types' can also be used in any combination. The present invention is extremely hardened by the inspection of the foodstuff: the defect is 50 to 8 ° °c. By using the township ==fat::_food_ composition is set as appropriate, : the auxiliary auxiliary edible oil composition and the edible food 2 = mixed with food to make food after the use of the food When the money is reheated or used to maintain its warmth, it is best to use extremely hardened oil with high erucin rapeseed oil (refining point 6 ° ° C). Because the extremely hardened oil of the high-sliced mustard-salt oil is not easy to produce coarse crystals due to the dissolution and recrystallization of the oil, it is not allowed to be caused by the coarse crystallization of the oil due to the coarse crystallization of the oil. In the extremely hardened fat and oil of the high erucic acid glyceride rapeseed oil used in the present invention, the content of the carboxylic acid in the constituent fatty acid is preferably 30 to 60% by mass, preferably 35 to 50% by mass, more preferably 40 to 40% by weight. 50% by mass is more preferred. Further, the extremely hardened fat of the above-mentioned tricus erucic acid rapeseed oil is preferably iodine or less, preferably 1 or less. Further, the auxiliary edible fat and oil composition of the present invention may contain an emulsifier in addition to the fat or oil. Examples of the emulsifier include monoglyceride fatty acid ester, diglycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, propylene glycol fatty acid ester, polyglycerin condensed ricinoleate, sucrose fatty acid ester, Sorbitol fatty acid ester, polysorbate, lecithin, and the like. One of these may be used as the emulsifier which is contained in the oil-fat composition for the food-feeding of the present invention, and two or more types may be used. The content of the emulsifier is 0 to 5 mass% with respect to the entirety of the auxiliary edible fat and oil composition of the present invention. The auxiliary edible fat and oil composition of the present invention contains one or two or more kinds of fats and oils selected from the group consisting of palm oils and fats and oils which are liquid at 20 ° C; and melting points of 50 to 80 ° C. When the fat or oil is extremely hardened, the content of one or two or more kinds of fats and oils selected from the group consisting of palm oils and fats and oils which are liquid at 20 ° C is selected from the whole of the auxiliary edible oil and fat composition of the present invention. It is preferably 83 to 95% by mass, more preferably 85 to 92% by mass, and most preferably 88 to 92% by mass. On the other hand, with respect to the auxiliary edible fat and oil composition of the present invention, the content of the extremely hardened fat and oil having a melting point of 50 to 80 ° C is preferably 5 to 17% by mass, and 8 to 15% by mass. Good, 8 to 12% by mass is the best. When the content is in the above-mentioned range, the auxiliary edible fat or oil composition of the present invention is such that the finely cut material of the edible food or the solid content of the pulverized material is appropriately aggregated, and the entire feeling can be imparted without being scattered. The auxiliary edible fat and oil composition of the present invention contains one or more kinds of fats and oils selected from the group consisting of palm oils and fats and oils which are liquid at 20 ° C, and the flames are 50 to 80 ° C. When the fat or oil composition of the emulsifier is extremely hardened, the whole of the auxiliary edible fat and oil composition of the present invention is selected from the group consisting of palm oil and fat and liquid fat at 20 ° C or The content of two or more kinds of oils is 80~94. 99% by mass is better, to 84. 95~91. 95% by mass is preferred, with 87. 95~91. 95% by mass is the best. On the other hand, the content of the extremely hardened fat or oil having a melting point of 50 to 80 ° C is preferably 5 to 17% by mass, more preferably 8 to 15% by mass, based on the total amount of the auxiliary edible fat or oil composition of the present invention. It is preferably 8 to 12% by mass. Further, the content of the emulsifier is 0. The total amount of the emulsifier is 0. 01 to 3 mass% is better, with 0. 05% by mass to 2% by mass is preferred, with 0. 05 to 1% by mass is more preferred. When the content is in the above-mentioned range, the auxiliary edible fat or oil composition of the present invention can appropriately agglomerate the fine cut material of the edible food or the solid content of the pulverized material, and can impart a sense of overallity without being scattered and scattered. The auxiliary edible fat and oil composition of the present invention contains one or two or more kinds of fats and oils selected from the group consisting of palm oils and fats and oils which are liquid at 20 ° C, and melting points of 50 to 80 ° C. In the case of the oil composition of the polyglycerol fatty acid ester, the whole of the auxiliary edible fat and oil composition of the present invention is selected from the group consisting of palm oil and fat and liquid oil at 20 ° C from 19 201112969. The content of one or two or more kinds of fats and oils is preferably 95 to 97% by mass. On the other hand, the content of the polyglycerol fatty acid ester having a melting point of 50 to 80 ° C is preferably 3 to 5% by mass based on the entire auxiliary edible fat or oil composition of the present invention. When the content is in the above range, the auxiliary edible fat or oil composition of the present invention is such that the finely cut material of the edible food or the solid content of the pulverized material is appropriately aggregated, and the entire feeling can be imparted without being scattered. Further, in this case, an emulsifier other than the polyglycerin-based fatty acid ester having a melting point of 50 to 80 °C may be further added. In the auxiliary edible fat or oil composition of the present invention, in addition to the fat or oil or the emulsifier, the emulsifier, skim milk powder, soy protein, sugar, and the like used in the usual food can be blended as necessary without impairing the function of the present invention. Antioxidants, colorants, perfumes, tackifiers, etc. of starch, chemical starch, dextrin, tocopherol or vitamin C. As the tackifier, for example, guar gum, locust beam gum, carageenan gum, gum arabic, alginic acid, pectin, and xanthan gum can be mentioned. ), pullulan, tarmarind seed gum, psyllium seed gum, crystalline cellulose, carboxy cellulose, sulfhydryl cellulose, agar, glucomannan Glucommannan), gelatin, etc. The auxiliary edible fat and oil composition of the present invention is a fat or oil composition obtained by subjecting a composition containing fats and oils to quenching and kneading. Specifically, the oil and fat contained in the auxiliary edible oil and fat composition are heated and melted, and then subjected to rapid cooling and kneading treatment, whereby the auxiliary edible oil of the present invention can be obtained, and the product is in the present. When the auxiliary edible oil and fat composition of the invention contains two or more types of fats and oils, the mixture is subjected to rapid mixing and kneading in a state in which all the fats and oils contained in the mixture are mixed. Further, when the emulsifier is contained in addition to the fat or oil, the emulsifier can be produced by mixing the ceramizing agent and the oil and fat. The temperature at which the fat and oil are melted by heating can be appropriately determined in consideration of the melting point of the fat and oil, and it is preferably heated to 50 toloo: preferably, it is preferably heated to 60 to 90 °C. Further, when two or more kinds of fats and oils are used, the fats and oils may be mixed and then heated and melted, or they may be separately heated and melted, and then mixed before being quenched and kneaded. The quenching and kneading treatment can be carried out in the same manner as in the usual production of margarine or shrimp (Shortenin S). For example, the cooling condition can be -0. 5 ° C / min or more, preferably set to 5 ° c / min or more. Further, the quenching and kneading treatment is carried out by using a quenching kneader which is also used in the usual production of margarine or ghee, and may be mixed with, for example, air, nitrogen or the like as necessary. For example, a closed continuous line cooler or a plate using a VOTATOR (trade name), c〇MBINATOR (product name), PERFECTOR (trade name), or ONLATOR (trade name) used as a margarine maker The heat exchanger is used for quenching and kneading. Further, a combination of an open type DIACOOLER (trade name) and COMPLECTOR (trade name) can be used for the quenching and kneading process. For example, the auxiliary edible fat and oil composition of the present invention contains one or more kinds of fats and oils selected from the group consisting of palm oils and fats and oils which are liquid at 20 ° C, and the smelting is 50 to 80. When the fat or oil composition of the oil is extremely hardened at a temperature of °C, one or two or more kinds of fats and oils selected from the group consisting of the oils of the standard type and the oils and oils in the form of liquid 21 201112969 at 20 ° C, and The extremely hardened fats and oils melted at 50 to 80 ° C are heated and mixed, and then quenched and kneaded by a quenching kneader to produce the auxiliary edible fat and oil composition of the present invention. In addition, for example, the auxiliary edible fat and oil composition of the present invention contains one or more kinds of fats and oils selected from the group consisting of palm oils and fats and oils which are liquid at 20 ° C, and is melted to 50 to 80. When the oil-and-fat composition of the extreme hardening oil and the emulsifier of °C is contained, one or two or more types of fats and oils selected from the group consisting of palm oil and fat and liquid oil at 20 ° C are contained. The extremely hardened fats and oils melted at 50 to 80 ° C and the emulsifier are heated and mixed, and then subjected to rapid cooling kneading treatment using a quenching kneader, whereby the auxiliary edible fat and oil composition of the present invention can be produced. Further, for example, the auxiliary edible fat and oil composition of the present invention contains one or more kinds of fats and oils selected from the group consisting of palm oils and fats and oils which are liquid at 20 ° C, and has a melting point of 50 〜 When the fat or oil composition of the polyglycerol fatty acid ester of 80 ° C is contained, one or two or more kinds of fats and oils selected from the group consisting of palm oils and fats and liquids which are liquid at 20 ° C are contained. The polyglycerol fatty acid ester having a melting point of 50 to 80 ° C is heated and mixed, and then subjected to rapid quenching and kneading using a quenching kneader to produce the auxiliary edible fat or oil composition of the present invention. The auxiliary edible fat and oil composition of the present invention can be used by being filled in a flexible container or a can container. In particular, the auxiliary edible fat and oil composition of the present invention is filled in a container made of a flexible container, and the edible fat or oil composition suitable for swallowing and/or chewing is easily taken out, and the auxiliary edible fat composition can be easily taken out from the container. The handling is excellent. In addition, the flexible container 22 201112969 is a flexible container used for mayonnaise or the like, and examples thereof include a container made of polyethylene. Further, the shape of the flexible container is not particularly limited, and may be any shape such as a cup shape, a tubular shape, a pillow package shape, or a pouch shape. As a material of the cup-shaped flexible container, polypropylene or the like can be used. Further, as the material of the tubular flexible container, polyethylene, polyethylene terephthalate or a laminate tube in which aluminum is laminated can be used as the tubular portion, and polypropylene or rigid polyethylene can be used as the lid portion. Further, as the material of the flexible container in the form of a pillow package, polypropylene or the like can be used. Next, the food for people who have difficulty swallowing and/or chewing according to the present invention and a method for producing the same will be described. The food for persons having difficulty swallowing and/or chewing according to the present invention is characterized by comprising the auxiliary edible oil composition of the present invention and a fine cut or pulverized product of the food which can be ingested. Examples of the foods that can be ingested include beef, meat, chicken, lamb, horse meat, and the like, or horse mackerel, mackerel, saury, dolphinfish, flounder, squid, and yellow muscle fish. Fish such as swordfish, war fish, squid, merluza; vegetables such as cabbage, carrots, onions, potatoes, spinach, lettuce, tomatoes; apples, tangerines, pears, pineapples, strawberries, persimmons Fruits such as watermelon, cantaloupe, etc.; seaweed, rice, porridge, bread, noodles, buckwheat, and Italian noodles, such as wakame, kelp, and yam. Raw foods such as fruits or tomatoes and fish for sashimi can also be included in foods that can be eaten. In addition, 23 201112969 Foods that can be eaten include foods such as hamburger processed meat processed meat, box fish fillets or boiled fish balls, and processed fish products such as fish processed foods. As the swallowing and/or chewing difficulty of the present invention = food, the group containing the selected from the group consisting of processed meat products, processed fish food, vegetables, fruits, noodles, rice, porridge, bread, and seaweed The food or the two or more kinds of foods or the pulverized materials thereof and the auxiliary edible oil and fat composition of the present invention are preferred. The food for people who have difficulty swallowing and/or chewing in the present invention is a food having a holistic feeling that the small solid components in the food are scattered without being dispersed. This is because the food obtained by reducing the solid content by fine cutting or pulverization and the auxiliary edible fat and oil composition of the present invention are mixed, and the solid components are appropriately aggregated, so that the food product can be easily integrated. That is, it is possible to improve the overall feeling of the food. Thus the swallow of the invention <»Swallows and/or foods that are difficult to chew can be easily transported to the mouth when food is ingested, and solid ingredients are not easily scattered even in the oral cavity, and it is easy to form a food mass, even if it is swallowed And/or those who have difficulty chewing are also easy. Moreover, even a paste meal with added water can prevent a reduction in the intake of calories. The food for a person with difficulty in wheezing and/or chewing of the present invention can be produced by mixing a small solid component of the food with the auxiliary edible fat and oil composition of the present invention. For example, it is possible to produce the food for a person with difficulty in wheezing and/or chewing of the present invention by mixing the food product pulverized by a pulverizer such as a cutting mill or the like using a pulverizer such as a cutting mixer. By mixing the food having a large solid content before the pulverization treatment and the auxiliary edible oil and fat composition of the present invention, the pulverization portion can be produced by using a cutting mixer or the like, and the swallowing and/or chewing difficulty of the present invention can also be produced. Use food. In addition, the food obtained by pulverizing in advance with a pulverizer such as a cutting mixer or the like and the auxiliary edible oil and fat composition of the present invention may be further subjected to pulverization treatment using a stirrer or the like. When the food for swallowing and/or chewing of the present invention is roughly classified into food shapes, it can be classified into a paste meal and an overall meal. Here, the "Mixer Diet" refers to a finely cut or pulverized product of a food which can be ingested after adding water, and is pulverized by a cutting mixer or the like to have a highly fluid food. On the other hand, ""Matome" Diet" means a food containing finely cut or pulverized food of ingestible food and having no fluidity or low fluidity, and the solid component is not easily dispersed. . For example, the paste meal may be a food product (i.e., a fine cut meal) in which the food which can be ingested, preferably a solid component, is finely cut, the auxiliary edible oil composition of the present invention, and the moisture of the soup. The mixture is mixed and pulverized to produce. The paste meal can be prepared into a fluid paste meal, and can be appropriately adjusted by the type of the food to be used as a raw material, or the oil content or water content contained therein. For example, a fine cut or pulverized product of 100 parts by mass of the ingestible food, 1 to 100 parts by mass of the auxiliary edible fat and oil composition of the present invention (preferably 1 to 50 parts by mass), and 200 to 1000 parts by mass of water can be exemplified. The deployment. In the method of producing a paste meal, for example, in the mash of a hamburger, the food processor can be added by adding the auxiliary edible oil composition and the broth of the present invention to the hamburger which has been cut into a block shape. It is pulverized and mixed for 10 seconds to 1 minute to manufacture. 25 201112969 In addition, the whole meal can be produced by mixing a solid ingredient (i.e., a fine cut meal) with the auxiliary edible fat composition of the present invention. It can also be pulverized and mixed using a food processor after mixing as necessary. Further, the whole meal can be produced by mixing the food which can be ingested and the auxiliary edible oil and fat composition of the present invention, and pulverizing and mixing the mixture using a food processor. The fluidity of the obtained food can be adjusted by appropriately adjusting the se water. The overall meal can be appropriately adjusted by using the type of food as a raw material, or the oil content or moisture contained therein. For example, (10) parts by mass of the finely cut or pulverized food of the edible food, 5 to 1 part by mass (preferably 5 to 50 parts by mass) suitable for (four) and/or auxiliary foods for those who have difficulty in chewing can be exemplified. The composition of the composition. Further, water such as broth may be added as necessary. As a method of producing the whole meal, for example, in the case of the whole meal of chicken, the edible oil composition of the present invention can be added to the chicken breast of (4), and then mashed and mixed using a food processor. ~] Minutes to manufacture. Further, when the whole meal of the cabbage is cut, it can be produced by adding and washing the auxiliary edible oil composition of the present invention by cutting the cabbage soaked in warm water to a size of about 5 nanometers or less. In addition, the foods of the (4) and the regions of the present invention which are difficult to chew are not impaired by the functions of the present invention, and the antioxidants (s) or vitamins such as vitamin C are often added. A material such as sugar, a tackifier, and the like. As the above, the ones listed above are used. [Embodiment] 26 201112969 Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited by the following examples. <Preparation of an edible oil composition suitable for swallowing and/or "when it is difficult to chew"> Preparation of a fat or oil composition containing various fats and oils and polyglycerin fatty acid esters according to the ratios shown in Tables 1 to 3 . The raw materials used are as follows. Rapeseed oil: 曰清OILLIO GROUP Co., Ltd., trade name: Vegetable white skein (S) Brown shelf fractionated oil: SOUTHEN NISSHIN BIO-TECHSDN. BHD. Company's ultra-soft palm oil high erucic acid glycerin Extremely hardened oil of ester rapeseed oil: cross valve greaser

業股份公司製、商品名：高三界子酸甘㈣菜籽極度硬化 油、熔點：60°C 棕櫚油的極度硬化油：橫閥油脂工業股份公司製、商 品名.棕摘油極度硬化油、炫點.5 聚甘油脂肪酸酯酯：市售品、溶點：65它Manufactured by the company, the trade name: high-grade sorghum (4) rapeseed extremely hardened oil, melting point: 60 °C Extremely hardened oil of palm oil: manufactured by Heng Valve Oil Industry Co., Ltd., trade name, palm oil, extremely hardened oil, Hyun Point.5 Polyglycerol Fatty Acid Ester: Commercial Product, Melting Point: 65 It

[表2] 27 201112969 表2油脂組成物的调配表（質量％) ~~—-__ - 調配6 調配7 調配8 調配9 調配10 茱籽油 95 90〜 '~~ 90 综櫚油分德油 - ----—_ L 95 90 • 5二芬子酸甘油醋菜籽 生沒择度硬化油脂 - - - 9 棕櫚油的極度硬化油脂 5 10 5 10 - 聚甘油脂肪酸酯 u 錢 1 [表3] 表3油脂組成物的調配表（質量％) — ---_ 調配11 調酉ΤΤΓ 菜軒油 95 80 栋櫚油分飽油 - ，二芬子酸甘油S旨菜籽 _ 油的極度硬化油脂 - 20 综摘油的極度硬化油脂 - 聚甘油脂肪酸酯 5 &lt;各種油脂組成物的SFC之測定&gt; 測定依照上述調配例所調製的各油脂組成物之SFC。 SFC係使用ASTEC股份公司製的测定裝置sfc_2〇〇〇(nmr 法）來測定。 首先’將3g加熱至8(TC且完全使其溶解的試樣(油脂粗 成物)放人測定容器，並在贼保持30分鐘後，於保持 30分鐘。而且’在坑保持3〇分鐘後，於代保持3〇分鐘， 隨後，在測定SFC的溫度(5。〇保持30分鐘後，測定SFC。以 相同條件測定2次，將所得到2個值的平均值設作在5亡的 SFC(%)。使用同樣的方法，測定在1〇。〇、15t、2〇&lt;t、25七、 3〇°C、35°C、4(TC的測定結果係如表4及5所表示。 [表4] 28 201112969 表4油脂組成物的SFC(°/〇) 調配1 調配2 調配3 調配4 調配5 調配5 5°C 0.6 2.7 5.2 10.8 16.2 4.6 10°C 1.2 2.9 5.2 10.1 15.7 4.3 15°C 1.1 2.4 Γ 5.0 10.4 16.2 4.4 20°C 0.9 2.9 4.9 10.5 15.7 4.0 25〇C 1.0 2.1 5.3 10.2 14.6 3.6 30°C 0.9 1.9 4.2 9.5 14.5 3.3 35〇C 0.6 1.9 4.0 8.2 13.0 2.6 40°C 0.1 1.3 3.4 7.0 11.9 1.3 [表5] 表5油脂 組成物的SFC(%) 調配7 調配8 調配9 調配10 調配11 調配12 5°C 9.5 9.2 16.0 11.0 4.7 20.9 10°c 9.2 8.0 13.6 10.3 4.7 21.1 15°C 8.8 6.6 12.7 10.6 4.9 21.1 20°C 8.5 5.4 11.9 10.5 4.6 20.8 25 〇C 8.3 4.7 11.4 10.6 3.8 20.1 30°C 7.5 3.8 10.5 9.9 3.4 19.0 35〇C 6.4 2.6 7.7 8.9 1.9 17.3 40°C 5.0 0.5 4.6 7.8 0 16.1 該結果，相對於油脂組成物整理，熔點為5〇〜8〇〇c的 極度硬化油的含量為小於5質量％之調配例1及2，在5〜25 C的範圍下之SFC為小於3%。又，使其含有2〇質量％熔點 為50〜80°C的極度硬化油而成之調配例12，在5〜25。(：的範 圍下之SFC為大於18%。其他的調配例在5〜25°C的範圍下 之SFC為3〜18%。 &lt;輔助攝食用油脂組成物的製造&gt; 依照表1〜3的調配例，將各種油脂及聚甘油脂肪酸酯 放入容器，並在80°C加熱熔解混合後，藉由將容器放入冰 29 201112969 水中並混揑，來得到50g經急冷混揑處理而成之油脂組成 物。將基於調配例3〜11所得到的油脂組成物，各自使用於 實施例1〜9(有急冷混揑處理）。另一方面，將基於調配例1、 2及12所得到的油脂組成物，各自使用於比較例1、2及3 (有 急冷混揑處理）。 依照調配例4、7、9及10，將各種油脂及聚甘油脂肪酸 酯放入容器，並在80°C加熱熔解混合後，使用CONBINA TOR(商品名），來得到6kg經急冷混揑處理而成之油脂組成 物。將基於調配例4、7、9及10所得到的油脂組成物，各自 使用於實施例1 〇〜13 (有急冷混揑處理）。 依照表1〜3的調配例，將各種油脂及聚甘油脂肪酸酯 放入容器，並在80°C加熱熔解混合後，在室溫放冷來得到 50g。將基於調配例1〜12所得到的油脂組成物，各自使用 於比較例4〜15(無急冷混揑處理）。 &lt;輔助攝食用油脂組成物的外觀、味道、食感&gt; 評價所得到的各油脂組成物之外觀、味道、食感。評 價結果係各自如表6及表7所表示。又，各項目的評價基準 係如下述所表示。 油脂組成物的外觀◎:無流動性且具有硬度。〇：無 流動性且具有硬度，但是比◎軟。△:無流動性但是太硬。 亦即太硬而不容易與細切餐食等混合。X :有流動性而無硬 度。亦即，因為有流動性而無硬度，無法將細切餐食等彙 總成為整體。 味道、食感〇：無異味、臭味；無粗糙且舌觸感滑順。 △:粗糙且舌觸感差。X :有異味、臭味。 [表6] 30 201112969 表6油脂組成物的外觀、味道、食感、急冷混揑處理的有無 調配例 外觀 味道、食感 急冷混揑處理的有無 實施例1 調配3 〇 〇 有 實施例2 調配4 ◎ 〇 有 實施例3 調配5 ◎ 〇 有 實施例4 調配6 〇 〇 有 實施例5 調配7 ◎ 〇 有 實施例6 調配8 〇 〇 有 實施例7 調配9 ◎ 〇 有 實施例8 調配10 ◎ 〇 有 實施例9 調配11 〇 〇 有 實施例10 調配4 ◎ 〇 有 實施例11 調配7 ◎ 〇 有 實施例12 調配9 ◎ 〇 有 實施例13 調配10 ◎ 〇 有 [表7] 表7油脂組成物的外觀、味道、食感、急冷混揑處理的有無 調配例 外觀 味道、食感 急冷混揑處理的有無 比較例1 調配1 X 〇 有 比較例2 調配2 X 〇 有 比較例3 調配12 Δ Δ 有 比較例4 調配1 X Δ 無 比較例5 調配2 X Δ 無 比較例6 調配3 X Δ 無 比較例7 調配4 X Δ 無 比較例8 調配5 X Δ 無 比較例9 調配6 X Δ 無 比較例10 調配7 X Δ 無 比較例11 調配8 X Δ 無 比較例12 調配9 X Δ M. 比較例13 調配10 X Δ 益 比較例14 調配11 X 〇 無 比較例15 調配12 X Δ 無 該結果，將在5〜25°C的範圍下之SFC為3〜18%之調配 31 201112969 例3〜11急冷混揑處理後的油脂組成物[實施例1〜丨3 (有急 冷混捏處理)]，係任一者的外觀亦即流動性均良好，又，味 道及食感亦良好。另一方面，將在5〜25。(：的範圍下之sfc 為小於3 %之調配例1及2急冷混揑處理後的油脂組成物[比 較例1〜2(有急冷混捏處理)]，係任一者的流動性均太高而 無用以將細切餐食等彙總成為整體之充分的硬度。又，將 在5〜2 5 °C的範圍下之S F C為大於18 %之調配例12急冷混揑 處理後的油脂組成物[比較例3(有急冷混揑處理)]，係非常 硬而不容易與細切餐食等混合。 另一方面，無急冷混揑處理之油脂組成物[比較例4〜 15(無急冷混揑處理）’係任一者的流動性均太高而無用以將 細切餐食等彙總成為整體之充分的硬度。從該結果，清楚 明白即便是在5〜2 51的範圍下之S F C為3〜18 %，若未將油 脂急冷混揑處理時，係無法得到達成本發明的效果之油脂 組成物。 &lt;鮪魚片的整體餐食之製造及評價&gt; 將上述所製造的調配例4、7、9 '及1〇急冷混揑處理而 成之油脂組成物][實施例10〜13 (有急冷混揑處理)]與鮪魚 片混合，來製造鮪魚片的整體餐食並評價。 具體上，係藉由在180g鮪魚片（INABA食品股份公司 製、商品名：LIGHT TUN A FLAKE、無添加食鹽NON-OIL)， 添加30g各油脂組成物後’使用食物處理器粉碎、混合3〇 秒，來製造鮪魚片的整體餐食。對所得到之鮪魚片的整體 餐食評價外觀及食感。 32 201112969 該結果，使用任一油脂組成物所製造之鮪魚片的整體 餐食’係外觀及食感均良好者。具體上，係不會分散地散 亂而具有整體感者。又，試食時，係在口中不會散亂且不 會黏住者’就味道而言亦是味道濃且味美者。 &lt;鮪魚片的整體餐食之比較例的製造及評價 作為對照’在180g鮪魚片（INABA食品股份公司製、茼 品名：LIGHT TUNA FLAKE、無添加食鹽NON-OIL)，不添 加油脂組成物並使用食物處理器粉碎、混合3〇秒，來製造 鮪魚片的粉碎餐食。 該結果，所得到之鮪魚片的粉碎餐食係分散地散亂而 無整體感者。又，試食所得到之鮪魚片的粉碎餐食時，係 在口中散亂者。 &lt;鮪魚片的整體餐食之比較例的製造及評價2&gt; 在180g歸魚片（INABA食品股份公司製、商品名： LIGHT TUNA FLAKE、無添加食鹽NON-OIL)，添加30g市 售美乃滋後，使用食物處理器粉碎、混合30秒，來製造魚有 魚片的美乃滋拌菜。 所得到之鮪魚片的美乃滋拌菜係不會分散地散亂且具 有整體感者。但是試食所得到之鮪魚片的美乃滋拌菜時， 係在口中散亂且具有少許黏住感者。 &lt;漢堡的糊餐食之製造及評價&gt; 在100g切成塊狀之經調理完成的漢堡，添加l〇g將在上 述所製造的調配例4急冷混揑處理後的油脂組成物[實施例 1〇(有急冷混揑處理）]及4〇〇g湯汁後，使用食物處理器粉 33 201112969 碎、混合30秒來製造漢堡的糊餐食。 所得到之漢堡的糊餐食係流動性高，試食時係味道佳 但未感覺油腻。如此，藉由將本發明的輔助攝食用油脂組 成物調配成水分多的糊餐食’能夠防止因加水致使攝取卡 洛里減少。 &lt;雞肉的整體餐食之製造及評價&gt; 在i〇〇g煮沸雞肉的雞胸肉，添加10g將在上述所製造的 調配例4急冷混揑處理後的油脂組成物[實施例1〇(有急冷混 揑處理)]後’使用食物處理II粉碎、混合3G秒來製造雞_ 整體餐食。所得__的整體餐食料會分散地散亂而具 有整體感者。又，試食所剌之雞肉的整體餐食時，係在口 中不會散亂且不會黏住者，就味道而言亦是味道濃且美味者。 〈甘藍的整體餐食之製造及評價1;&gt; 在I00g經溫水浸過的甘藍，添加1〇g將在上述所製造的 調配例4急冷混揑處理後的油脂組成物[實施例i 〇(有急冷混 捏處理)]後’使用食物處理器粉碎、混合3〇秒來製造甘藍的整 體餐食。所得到的甘藍的整體餐食係不會分散地散亂而具有 整體感者。又，試食所得到之甘藍的整體餐食時，係在口中 不會散亂且不會黏住者，就味道而言亦是味道濃且美味者。 &lt;甘藍的整體餐食之製造及評價2&gt; 藉由將100g經溫水浸過的甘藍切成為5mm以下的大小 後，添加50g將在上述所製造的調配例4急冷混揑處理後的 油脂組成物[實施例10(有急冷混揑處理)]並混合來製造甘 藍的整體餐食。所得到的甘藍的整體餐食係不會分散地散 34 201112969 亂而具有整體感者。又，試食所得到之甘藍的整體餐食時， 係在口中不會散亂且不會黏住I，就味道而言亦是味道濃 且美味者。 &lt;紅蘿_的整體餐食之製造及評價&gt; 藉由將100g經溫水浸過的紅蘿蔔切成為5mm以下的大 小後，添加50g將在上述所製造的調配例4急冷混捏處理後 的油脂組成物[實施例10 (有急冷混揑處理）]並混合來製造 紅蘿蔔的整體餐食。所得到的紅蘿葡的整體餐食係不會分 散地散亂而具有整體感者。又，試食所得到之甘藍的整體 餐食時，係在口中不會散亂且不會黏住者，就味道而言亦 是味道濃且美味者。 &lt;適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物之調配&gt; 依照表8之記載比率，來製造調配各種油脂而成之油脂 組成物。又，所使用的原材料係如以下。 酯交換油：將86質量份菜籽油（日清OILLIO GROUP股 份公司製、商品名：日清CANOLA油）及14質量份構成脂肪 酸質量比為正辛酸/正癸酸=3/1的中鏈脂肪酸三甘油酯（曰 清OILLIO GROUP股份公司製、商品名：ODO)之混合物， 酵素性酯化反應、精製所調製而成者。 紫蘇子油(perilla oil):曰本紫蘇子油會製造品，商品 名：紫蘇子油 高三芥子酸甘油酯菜籽油的極度硬化油：橫關油脂工 業股份公司製、商品名：棕櫊極度硬化油、熔點：58°C 棕櫚分餾油：SOUTHEN NISSHIN BIO-TECHSDN. 35 201112969 BHD·公司製、峨價為68之超軟棕橺油 [表8] 表8油脂組成物的調配表（質量％) 調配13 調配14 調配15 s旨交換油 90 - - 紫蘇子油 - 90 尚二芬子酸甘油醋菜軒油 的極度硬化油脂 10 10 - 掠櫚分德油 _ - 100 &lt;各種油脂組成物的SFC之測定&gt; 測定依照上述調配例13〜15所調製的各油脂組成物之 SFC。SFC的測定係使用在上述〈各種油脂組成物的SFC之 測定&gt;所記載之方法來進行。測定結果係如表9所表示。 [表9] 表9油脂組成物的SFC(%) 調配13 調配14 調配15 5°C 10.1 10.7 0.0 10°C 9.7 10.7 0.0 15°C 10.0 10.3 0.0 20°C 9.5 9.8 0.0 25 °C 9.4 10.3 0.0 30°C 8.4 9.5 0.0 35〇C 7.4 8.1 0.0 40°C 6.8 7.2 0.0 該結果，調配例13及14係在5〜25°C之SFC為在3〜18% 的範圍内。又，調配例15係在5〜25°C之SFC為小於3%。 &lt;輔助攝食用油脂組成物的製造&gt; 依照表8的調配例，將各種油脂放入容器中，並在80加 熱熔解混合後，將容器放入冰水中並混揑，來得到50g經急 36 201112969 冷混揑處理而成之油脂組成物。將基於調配例13〜15所得 到的油脂組成物，各自使用於實施例14、15及比較例16(有 急冷混揑處理）。 &lt;輔助攝食用油脂組成物的外觀、味道、食感&gt; 評價所得到的各油脂組成物之外觀、味道、食感。評 價結果係各自如表10所表示。又，各項目的評價基準係如 下述所表示。 油脂組成物的外觀 ◎:無流動性且具有硬度。 〇：無流動性且具有硬度，但是比◎軟。 △:無流動性但是太硬。亦即太硬而不容易與細切餐 食等混合。 X:有流動性而無硬度。亦即，因為有流動性而無硬度， 無法將細切餐食等彙總成為整體。 味道、食感 〇：無異味、臭味；無粗糙且舌觸感滑順。 △:粗糙且舌觸感差。 X :有異味、臭味。 [表 10] 表10油脂組成物的外觀、味道、食感、急冷混揑處理的有無 調配例 外觀 味道、食感 急冷混揑處理的有無 實施例14 調配13 ◎ 〇 有 實施例15 調配14 ◎ 〇 有 實施例16 調配15 X 〇 有 該結果，將調配例13及14急冷混揑處理而成之油脂組 37 201112969 成物[實施例14及15(有急冷混揑處理)]，係任一者的外觀均 良好，又，味道及食感亦良好。 &lt;鮪魚片的整體餐食之製造及評價2&gt; 將上述所製造的調配例13及14急冷混揑處理而成之油 脂組成物][實施例14及15(有急冷混揑處理）]與鮪魚片混 合，來製造鮪魚片的整體餐食並評價。 具體上，係藉由在18〇g鮪魚片（INABA食品股份公司 製、商品名：LIGHT TUNA FLAKE、無添加食鹽NON-OIL)， 添加30g各油脂組成物後，使用食物處理器粉碎、混合30 秒，來製造鮪魚片的整體餐食。對所得到之鮪魚片的整體 餐食評價外觀及食感。 該結果，使用任一油脂組成物所製造之鮪魚片的整體 餐食，係外觀及食感均良好者。具體上，係不會分散地散 亂，而具有整體感者。又，試食時，係在口中不會散亂且 不會黏住者，就味道而言，亦是味道濃且味美者。 &lt;鮪魚片的整體餐食之比較例的製造及評價3&gt; 作為對照，在180g鮪魚片（INABA食品股份公司製、商 品名：LIGHT TUNA FLAKE、無添加食鹽NON-OIL)，不添 加油脂組成物並使用食物處理器粉碎、混合30秒，來製造 鮪魚片的粉碎餐食。 該結果，所得到之鮪魚片的粉碎餐食係分散地散亂而 無整體感者。又，試食所得到之鮪魚片的粉碎餐食時，係 在口中散亂者。 &lt;鮪魚片的整體餐食之比較例的製造及評價4&gt; 38 201112969 作為對照，在180g鮪魚片（INABA食品股份公司製、商 品名：LIGHT TUNA FLAKE、無添加食鹽NON-OIL)，添加 30g油脂（比較例3(有急冷混揑處理）後，使用食物處理器粉 碎、混合30秒，來製造鮪魚片的粉碎餐食。 該結果’所得到之鮪魚片的粉碎餐食係對油脂的鮪烏 片之親和性差而無整體感者。又’試食所得到之鮪魚片的 粉碎餐食時，係在口中散亂者。 &lt;鮪魚片的整體餐食之比較例的製造及評價5&gt; 作為對照，在180g鮪魚片（INABA食品股份公司製、商 品名：LIGHT TUNA FLAKE、無添加食鹽NON-OIL)，添加 30g油脂（比較例16(有急冷混揑處理)後，使用食物處理器粉 碎、混合30秒，來製造鮪魚片的粉碎餐食。 該結果，所得到之鮪魚片的粉碎餐食係無整體感者。 又，試食所得到之鮪魚片的粉碎餐食時，係在口中散亂且 有黏住感者。 &lt;對吞°燕及/或°且°爵困難者之整體餐食的吃食評價&gt; 在照顧老人保健設施，以呑嚥及/或咀嚼困難的高齡者 5名作為對象，關於將使用油脂組成物[實施例1〇(有急冷混 揑處理)]之表11的菜單，連續2天在晚餐採用時之吃食狀 況，向設施的營養管理人員及語言聽覺管理人員進行傾 聽。其結果，有「食感變為滑順，吞嚥容易」、「即便是乾 癟的食材亦容易彙總成為整體」、「不損害材料的味道，而 且是自然的調味」、「運送至口中而不容易掉落，吃食時間 可以縮短」、「因為吃食掉落變少，可以減輕照顧者的勞 39 201112969 力」、「經常噎住者，亦不會噎住了」等的意見，能夠確認 對吞°?洗及/或0且嚼困難者係有用的。所謂若竹煮係將裙帶菜 及竹筍單煮後合盛而成之煮物。所謂冷涮係將薄切的牛弱 或豬肉在熱水中涮浸後冷卻並與蔬菜一同擺放在盤子之料 理。所胡 &gt;尽拌菜係在煮過的食材淋上醬油而成者。所謂芝 麻料醬係將醬油及味琳煮好並冷卻後，混合研磨芝麻或切 割芝麻而成者。 [表 11] 表Π照顧老人保健設施的菜單及調製方法 菜單 調製方法 第 1 天 魚的肉片 在70g魚的肉片（圓鳕；meriuza)，添加i〇g油脂组 成物後’使用食物處理器粉碎、混合而成為棚壯' 若竹煮 在$〇g若竹煮添加3g油脂組成物後，使用食物處 理1§粉碎、混合而成為糊狀。 R ~爽 白菜及朴蕈、的 拌菜 將白菜與朴蕈的拌菜製成細切餐食後，添加3油 脂組成物，並均勻地混合。 s 第 2 天 豬肉的冷涮 在7〇g芝麻料醬調味的豬肉之冷涮，添加10g油脂 組成物後，使用食物處理器粉碎、混合而成細肿= 馬铃薯的加糖煮 將60g馬鈴薯的加糖煮製成細切餐食後 油脂組成物，並均勻‘混合。 g 青梗菜的涼拌菜 將青梗菜的涼拌菜製成細切餐食後，添 組诶物，並均4地混合。 g '由λ曰 產業上之可利用性 藉由使用本發明的適合吞。燕及/或呕嚼困難者之輔助 攝艮用油月曰組成物，能夠簡單地製造吞B燕及/或α且嚼困難者 可容易地攝食之食品。因此，本發明之適合吞嚥及/或咀嚼 困難者之輔助攝食用油脂組成物’係主要能夠利用於吞嗌 及/或咀嚼困難者用食品之製造領域或照顧、醫療的領域。 【圖式簡單說明】 40 201112969 (無） 【主要元件符號說明】 (無） 41[Table 2] 27 201112969 Table 2 Matching Table of Grease Composition (% by Mass) ~~——-__ - Blending 6 Blending 7 Blending 8 Blending 9 Blending 10 茱 Seed Oil 95 90~ '~~ 90 -----_ L 95 90 • 5 difenamic acid glycerin vinegar seeds unselective hardening oil - - - 9 palm oil extremely hardened fat 5 10 5 10 - polyglycerol fatty acid ester u money 1 [Table 3] Table 3 The composition of the oil composition (% by mass) — --- _ Dispatch 11 酉ΤΤΓ 菜 轩 95 95 95 95 95 榈 油 95 95 95 95 95 95 , , , , 95 95 95 95 95 95 95 95 95 95 95 95 95 95 95 95 95 95 95 95 95 95 95 Fats and oils - 20 Extremely hardened oils and fats - Polyglycerol fatty acid esters 5 &lt;Measurement of SFC of various oil and fat compositions&gt; The SFC of each of the oil and fat compositions prepared according to the above formulation examples was measured. The SFC system was measured using a measuring device sfc_2〇〇〇 (nmr method) manufactured by ASTEC AG. First, '3 g of the sample (the crude fat) which was heated to 8 (TC and completely dissolved) was placed in the measuring container, and kept for 30 minutes after the thief was kept for 30 minutes, and 'after 3 minutes in the pit. After holding for 3 minutes, the temperature of the SFC was measured (5. After 30 minutes, the SFC was measured. The measurement was performed twice under the same conditions, and the average value of the obtained two values was set as the SFC of 5 deaths. (%). Using the same method, the measurement was performed at 1 〇, 15, 15t, 2 〇 &lt;t, 25 VII, 3 〇 ° C, 35 ° C, 4 (the measurement results of TC are shown in Tables 4 and 5). [Table 4] 28 201112969 Table 4 SFC (°/〇) of the grease composition Preparation 1 Preparation 2 Preparation 3 Preparation 4 Preparation 5 Preparation 5 5 ° C 0.6 2.7 5.2 10.8 16.2 4.6 10 ° C 1.2 2.9 5.2 10.1 15.7 4.3 15 °C 1.1 2.4 Γ 5.0 10.4 16.2 4.4 20°C 0.9 2.9 4.9 10.5 15.7 4.0 25〇C 1.0 2.1 5.3 10.2 14.6 3.6 30°C 0.9 1.9 4.2 9.5 14.5 3.3 35〇C 0.6 1.9 4.0 8.2 13.0 2.6 40°C 0.1 1.3 3.4 7.0 11.9 1.3 [Table 5] Table 5 SFC (%) of the grease composition Preparation 7 Preparation 8 Preparation 9 Preparation 10 Preparation 11 Preparation 12 5 ° C 9.5 9.2 16.0 11.0 4.7 20.9 10 °c 9.2 8.0 13.6 10.3 4.7 21.1 15°C 8.8 6.6 12.7 10.6 4.9 21.1 20°C 8.5 5.4 11.9 10.5 4.6 20.8 25 〇C 8.3 4.7 11.4 10.6 3.8 20.1 30°C 7.5 3.8 10.5 9.9 3.4 19.0 35〇C 6.4 2.6 7.7 8.9 1.9 17.3 40°C 5.0 0.5 4.6 7.8 0 16.1 As a result, the blending examples 1 and 2 in which the content of the extremely hardened oil having a melting point of 5 〇 8 〇〇 8 is less than 5% by mass relative to the composition of the oil and fat composition, The SFC of the range of 5 to 25 C is less than 3%. Further, it is prepared by blending an extremely hardened oil having a melting point of 50 to 80 ° C of 2 〇 mass %, in the range of 5 to 25. The SFC of the following is more than 18%. The other formulas have an SFC of 3 to 18% in the range of 5 to 25 ° C. &lt;Production of auxiliary edible fat and oil composition&gt; According to the formulation examples of Tables 1 to 3, Putting various fats and oils and polyglycerin fatty acid ester into a container, and heating and melting at 80 ° C, and then putting the container into ice 29 201112969 water and kneading, to obtain 50 g of the oil composition formed by quenching and kneading Things. The oil and fat compositions obtained in Preparation Examples 3 to 11 were each used in Examples 1 to 9 (with quenching and kneading treatment). On the other hand, the oil and fat compositions obtained in Formulation Examples 1, 2 and 12 were used in Comparative Examples 1, 2 and 3 (with quenching and kneading treatment). According to Formulation Examples 4, 7, 9, and 10, various fats and oils and polyglycerin fatty acid esters were placed in a container, and after heating and melting at 80 ° C, CONBINA TOR (trade name) was used to obtain 6 kg of quenching and kneading treatment. A composition of fats and oils. The oil and fat compositions obtained based on Formulations 4, 7, 9, and 10 were each used in Examples 1 to 13 (with quenching and kneading treatment). According to the formulation examples of Tables 1 to 3, various fats and oils and polyglycerin fatty acid esters were placed in a container, and the mixture was heated and melted at 80 ° C, and then allowed to cool at room temperature to obtain 50 g. The oil and fat compositions obtained in Formulation Examples 1 to 12 were each used in Comparative Examples 4 to 15 (without quenching and kneading treatment). &lt;Appearance, taste, and texture of the edible fat and oil composition&gt;&gt; The appearance, taste, and texture of each of the obtained oil and fat compositions were evaluated. The evaluation results are shown in Tables 6 and 7, respectively. Further, the evaluation criteria for each item are as follows. Appearance of the oil and fat composition ◎: no fluidity and hardness. 〇: No fluidity and hardness, but softer than ◎. △: No fluidity but too hard. That is too hard and not easy to mix with fine cut meals. X: There is fluidity without hardness. That is, because there is fluidity and no hardness, it is impossible to aggregate finely cut meals into a whole. Taste, food sensation: no odor, odor; no roughness and smooth tongue feel. △: Rough and poor tongue touch. X: There is an odor and an odor. [Table 6] 30 201112969 Table 6 Appearance, taste, texture, and the presence or absence of the quenching and kneading treatment of the oil and fat composition. Appearance, taste, and the presence or absence of the cold and kneading treatment. Example 1 Preparation 3 实施 Example 2 4 ◎ 实施 Example 3 Preparation 5 ◎ 实施 Example 4 Preparation 6 实施 Example 5 Preparation 7 ◎ 实施 Example 6 Preparation 8 实施 Example 7 Preparation 9 ◎ 实施 Example 8 Preparation 10 ◎实施例 Example 9 Preparation 11 实施 Example 10 Preparation 4 ◎ 实施 Example 11 Preparation 7 ◎ 实施 Example 12 Preparation 9 ◎ 实施 Example 13 Preparation 10 ◎ 〇 [Table 7] Table 7 Grease composition Appearance, taste, food texture, presence or absence of cold mixing and kneading treatment Appearance taste, food texture, quenching and kneading treatment. Comparative Example 1 Preparation 1 X 〇Comparative Example 2 Preparation 2 X 〇Comparative Example 3 Preparation 12 Δ Δ There is Comparative Example 4 Preparation 1 X Δ No Comparison Example 5 Preparation 2 X Δ No Comparison Example 6 Preparation 3 X Δ No Comparison Example 7 Preparation 4 X Δ No Comparison Example 8 Preparation 5 X Δ No Comparison Example 9 Preparation 6 X Δ Unmatched Example 10 Formulation 7 X Δ No Comparative Example 11 Preparation 8 X Δ No Comparative Example 12 Preparation 9 X Δ M. Comparative Example 13 Preparation 10 X Δ Benefit Comparative Example 14 Preparation 11 X 〇 No Comparative Example 15 Preparation 12 X Δ No such result , the SFC of 3 to 18% in the range of 5 to 25 ° C is blended 31 201112969 Example 3 to 11 after the quenching and kneading treatment of the oil composition [Example 1 to 丨 3 (with quenching and kneading treatment)], The appearance of either of them is good, and the taste and texture are also good. On the other hand, it will be between 5 and 25. The oil composition after the quenching and kneading treatment of the blending examples 1 and 2 under the range of (:: the comparative example 1 to 2 (with quenching and kneading treatment)), the fluidity of either of them was too high. There is no sufficient hardness for summarizing the finely cut meals, etc., and the SFC having a SFC of more than 18% in the range of 5 to 2 5 ° C is prepared by the quenching and kneading treatment of the oil composition [ Comparative Example 3 (with quenching and kneading treatment)] was very hard and was not easily mixed with finely cut meals or the like. On the other hand, the oil composition without quenching and kneading treatment [Comparative Example 4 to 15 (without quenching and kneading) (Processing) 'The flowability of either one is too high, and there is no sufficient hardness for summarizing fine cut meals, etc. From this result, it is clear that even in the range of 5 to 2 51, the SFC is 3 ～18%, if the oil is not quenched and kneaded, the oil and fat composition which achieves the effect of the present invention cannot be obtained. <Production and evaluation of the whole meal of the squid piece> The preparation example 4 prepared above , 7, 9 ' and 1 〇 quenching and kneading treatment of the oil composition] [Examples 10 to 13 (with quenching Treatment)] The squid slices were mixed with squid slices to make an overall meal of the squid slices and evaluated. Specifically, it was made by 180 g of squid slices (manufactured by INABA FOOD CO., LTD., trade name: LIGHT TUN A FLAKE, no added salt) NON-OIL), after adding 30 g of each of the oil and fat compositions, the mixture was pulverized and mixed for 3 seconds to prepare a whole meal of the squid pieces. The overall appearance of the obtained squid pieces was evaluated for appearance and texture. 32 201112969 As a result, the overall meal of the squid pieces produced by using any of the oil-and-fat compositions is good in appearance and texture. Specifically, it is not scattered and has an overall feeling. At the time of the test, it will not be scattered in the mouth and will not stick to it. 'In terms of taste, it is also tasteful and delicious. &lt;Manufacture and evaluation of the comparative example of the whole meal of squid slices as a comparison' at 180g Cod fillet (made by INABA Foods Co., Ltd., 茼 : LIGHT TUNA FLAKE, NON-OIL without added salt), smashed and mixed with a food processor for 3 sec to create a smashed meal of squid slices Food. The result, the result The smashed meals of the squid slices are scattered and scattered without a sense of overallity. In addition, when the smashed meals of the squid slices obtained from the test food are scattered in the mouth, the whole meal of the squid slices is Production and evaluation of the comparative example 2&gt; After adding 30 g of commercially available mayonnaise to 180 g of sashimi (manufactured by INABA Foods Co., Ltd., trade name: LIGHT TUNA FLAKE, and no added salt NON-OIL), the food processor was used to pulverize and mix. 30 seconds to make a marinated fish fillet with fish fillets. The resulting squid slices of Mina's mixes are not scattered and have a sense of unity. However, when the squid slices of the squid slices obtained from the test were mixed, they were scattered in the mouth and had a little sticky feeling. &lt;Production and Evaluation of Paste Meal of Burgers&gt; In the hamburger which was cut into a block shape of 100 g, the oil composition after the quenching and kneading treatment of the preparation example 4 produced above was added. Example 1 (with quenching and kneading treatment)] and 4 g of soup, using food processor powder 33 201112969, crushed and mixed for 30 seconds to make a hamburger meal. The obtained hamburger's paste meal system has high fluidity, and tastes good when tested, but does not feel greasy. As described above, it is possible to prevent the intake of calories from being reduced by the addition of water by blending the auxiliary edible oil composition of the present invention into a paste meal having a large amount of water. &lt;Production and Evaluation of Whole Meat of Chicken Meat&gt; In the chicken breast which boiled chicken at i〇〇g, 10 g of the oil-and-fat composition after the quenching and kneading treatment of the preparation example 4 produced above was added [Example 1〇 There is quenching and kneading treatment)] After 'Using Food Treatment II to pulverize and mix 3G seconds to make chicken _ whole meal. The overall meal of the resulting __ will be scattered and scattered and have an overall sense. In addition, when the whole meal of the chicken meat is tried, it will not be scattered in the mouth and will not stick, and the taste is also rich and delicious. <Manufacturing and Evaluation of the Whole Meal of Cabbage 1;&gt; The oil-and-fat composition after the quenching and kneading treatment of the preparation example 4 prepared above was added to the cabbage of I00g which was immersed in warm water [Example i 〇 (There is a quenching and kneading treatment)] After 'using a food processor to smash and mix for 3 sec seconds to make a whole meal of cabbage. The overall meal system of the obtained cabbage is not scattered and has a holistic feeling. In addition, when the whole meal of the cabbage obtained by the test is not scattered and does not stick to the mouth, it is also tasteful and delicious. &lt;Manufacturing and Evaluation of the Whole Meal of Cabbage 2&gt; After cutting 100 g of the warm-dipped cabbage into a size of 5 mm or less, 50 g of the fat obtained by quenching and kneading the preparation example 4 produced above was added. The composition [Example 10 (with quenching and kneading treatment)] was mixed and mixed to produce a whole meal of cabbage. The overall meal system of the obtained cabbage is not scattered and has a sense of overallity. In addition, when the whole meal of the cabbage obtained from the test is not scattered in the mouth and does not stick to I, the taste is also rich and delicious. &lt;Production and Evaluation of Whole Meals of Red Dyes&gt; After cutting 100 g of the warm-water-impregnated carrots to a size of 5 mm or less, 50 g of the carrots were added, and after the mixture preparation 4 prepared as described above was quenched and kneaded, The oil composition [Example 10 (with quenching and kneading treatment)] was mixed and mixed to make a whole meal of carrots. The overall meal system of the obtained red radish is not scattered and has a holistic feeling. In addition, when the whole meal of the cabbage obtained from the test is not scattered and does not stick to the mouth, it is tasteful and delicious. &lt;Preparation of an edible fat and oil composition suitable for swallowing and/or chewing difficulty&gt; According to the ratios shown in Table 8, a fat or oil composition prepared by blending various fats and oils was produced. Moreover, the raw materials used are as follows. Ester exchange oil: 86 parts by mass of rapeseed oil (manufactured by Nissin OILLIO GROUP Co., Ltd., trade name: Nissin CANOLA oil) and 14 parts by mass of medium chain having a mass ratio of fatty acid to n-octanoic acid/n-decanoic acid=3/1 A mixture of a fatty acid triglyceride (manufactured by Oyster OILLIO GROUP Co., Ltd., trade name: ODO), which is prepared by enzymatic esterification reaction and purification. Perilla oil: 曰本紫苏子油 manufacture products, trade name: perilla oil high sinensis glyceride rapeseed oil extremely hardened oil: Hengguan Oil Industry Co., Ltd., trade name: palm 櫊 extreme Hardened oil, melting point: 58 ° C Palm fractionated oil: SOUTHEN NISSHIN BIO-TECHSDN. 35 201112969 BHD·Company made of super soft palm oil with a price of 68 [Table 8] Table 8 Formulation of fat composition (% by mass) ) Mixing 13 Blending 14 Blending 15 s for exchange oil 90 - - Perilla oil - 90 Extremely hardened oil of Shang Erfuzi acid glycerin vinegar oil 10 10 - Graduation palm oil _ - 100 &lt; Various oil compositions Measurement of SFC> The SFC of each of the oil and fat compositions prepared in accordance with the above-mentioned Preparation Examples 13 to 15 was measured. The measurement of SFC was carried out by the method described in the above <Measurement of SFC of various oil and fat compositions>. The measurement results are shown in Table 9. [Table 9] Table 9 SFC (%) of the fat composition 13 Formulation 14 Formulation 15 5 ° C 10.1 10.7 0.0 10 ° C 9.7 10.7 0.0 15 ° C 10.0 10.3 0.0 20 ° C 9.5 9.8 0.0 25 ° C 9.4 10.3 0.0 30 ° C 8.4 9.5 0.0 35 〇 C 7.4 8.1 0.0 40 ° C 6.8 7.2 0.0 As a result, the SFC of Examples 13 and 14 at 5 to 25 ° C was in the range of 3 to 18%. Further, in the blending example 15, the SFC at 5 to 25 ° C was less than 3%. &lt;Preparation of auxiliary edible oil and fat composition&gt; According to the formulation example of Table 8, various fats and oils were placed in a container, and after heating and melting at 80, the container was placed in ice water and kneaded to obtain 50 g. 36 201112969 Oil composition formed by cold kneading. The oil and fat compositions obtained in Formulation Examples 13 to 15 were used in Examples 14 and 15 and Comparative Example 16 (with quenching and kneading treatment). &lt;Appearance, taste, and texture of the edible fat and oil composition&gt;&gt; The appearance, taste, and texture of each of the obtained oil and fat compositions were evaluated. The evaluation results are shown in Table 10. Further, the evaluation criteria for each item are as follows. Appearance of the oil and fat composition ◎: No fluidity and hardness. 〇: no fluidity and hardness, but softer than ◎. △: No fluidity but too hard. That is, it is too hard to be easily mixed with fine cut meals. X: There is fluidity without hardness. That is, because there is fluidity and no hardness, it is impossible to summarize the fine cut meals and the like as a whole. Taste, food 〇: no odor, odor; no rough and smooth tongue feel. △: Rough and poor tongue touch. X: There is an odor and an odor. Table 10 Appearance, taste, texture, and presence or absence of the composition of the oil and fat composition. Appearance and taste, and the presence or absence of the texture and cold kneading treatment. Example 14 Preparation 13 ◎ 实施 Example 15 Preparation 14 ◎实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施The appearance of the person is good, and the taste and texture are also good. &lt;Manufacturing and Evaluation of the Whole Meal of the Cod Fillet 2&gt; The oil and fat composition obtained by rapidly mixing and kneading the prepared Examples 13 and 14 [Examples 14 and 15 (with quenching and kneading treatment)] Mix with squid fillets to make a whole meal of squid fillets and evaluate. Specifically, after adding 30 g of each of the oil and fat compositions in 18 〇g squid slices (manufactured by INABA Foods Co., Ltd., trade name: LIGHT TUNA FLAKE, no added salt NON-OIL), the food processor is used to pulverize and mix. 30 seconds to make a whole meal of salmon fillets. The appearance and texture of the whole meal of the obtained cod fillet were evaluated. As a result, the whole meal of the squid pieces produced using any of the oil and fat compositions was good in appearance and texture. Specifically, it is not scattered and has a sense of overallity. In addition, when you try the food, it will not be scattered in the mouth and will not stick to it. In terms of taste, it is also a taste and taste. &lt;Production and Evaluation of Comparative Example of Whole Meal of Cod Fillet 3&gt; As a control, 180 g of cod fillet (manufactured by INABA Foods Co., Ltd., trade name: LIGHT TUNA FLAKE, no added salt NON-OIL) was not added. The fat composition was pulverized and mixed for 30 seconds using a food processor to produce a smashed meal of the squid pieces. As a result, the pulverized meals of the obtained squid pieces were scattered and scattered without an overall feeling. In addition, when the smashed meal of the squid pieces obtained by the test is used, it is scattered in the mouth. &lt;Manufacturing and Evaluation of Comparative Example of Whole Meal of Catfish Fillet 4&gt; 38 201112969 In contrast, 180 g of squid slices (manufactured by INABA Foods Co., Ltd., trade name: LIGHT TUNA FLAKE, NON-OIL without added salt), After adding 30 g of fats and oils (Comparative Example 3 (with quenching and kneading treatment), the food processor was pulverized and mixed for 30 seconds to produce a smashed meal of the squid pieces. The result of the obtained smashed squid of the squid pieces The affinity for the oil-coated scorpion scorpion is poor and there is no overall sensation. In the smashed meal of the squid slices obtained by the test, it is scattered in the mouth. &lt;Comparative example of the overall diet of squid slices Manufacture and evaluation 5&gt; As a control, 30 g of fats and oils (Comparative Example 16 (with quenching and kneading treatment) were added to 180 g of squid pieces (manufactured by INABA Foods Co., Ltd., trade name: LIGHT TUNA FLAKE, and no added salt NON-OIL) The food processor was pulverized and mixed for 30 seconds to produce a smashed meal of the squid slices. As a result, the smashed meal of the obtained squid pieces did not have an overall feeling. When smashing the meal, it is scattered in the mouth and There is a feeling of sticking. &lt;Eating evaluation of the overall meal of the swallowing and/or ° and the difficulty of the person who is difficult to get rid of the old people's health care facilities, 5 people who are sick and/or chewed In the menu of Table 11 of the use of the oil and fat composition [Example 1 (with quenching and kneading treatment)], the eating condition of the meal for 2 days in a row is performed to the nutrition manager and the language auditory manager of the facility. Listening. As a result, "the food is smooth and easy to swallow", and "even the dried ingredients are easy to aggregate into the whole", "the taste of the material is not damaged, and it is natural seasoning" and "delivered to the mouth." It is not easy to fall, and the time for eating can be shortened. "Because the amount of food and drink is reduced, the caregiver's work can be reduced, and the person who stays in the house will not be held up" can confirm the opinion. It is useful to swallow and/or 0 and chew difficult. The so-called bamboo boil is a boiled dish of wakame and bamboo shoots. The so-called cold chop is a thinly cut beef or pork in hot water. Cooled with vegetables and immersed in vegetables The dish is placed on the plate. The soup is made with the soy sauce on the boiled ingredients. The soy sauce is cooked and cooled after mixing the soy sauce and the miso, and the sesame seeds are cut or the sesame seeds are cut. [Table 11] Table menu and preparation method for the care of elderly health care facilities Menu preparation method The first day of fish meat slices in 70g fish meat slices (round carp; meriuza), after adding i〇g oil composition, 'use food The processor is pulverized and mixed to become a shed. If the bamboo is boiled, add 3 g of the oil composition to the 〇g, and then use the food treatment 1 § to pulverize and mix to form a paste. R ~ Shuang cabbage and simmered vegetables Mix the cabbage and the simmered vegetables into a finely cut meal, add 3 oily ingredients, and mix evenly. s Day 2 Pork cold simmered in 7〇g sesame sauce seasoned pork cold, add 10g of fat composition, use food processor to smash, mix to form a swollen = potato add sugar to cook 60g potato The sugar is boiled into a finely cut meal after the oil composition and evenly 'mixed. g The salad dressing of the green stalked vegetables After the salad dressing of the green stalks is made into a finely cut meal, add the sputum and mix them all. g 'by λ 曰 Industrial Applicability By using the present invention, it is suitable for swallowing. Assisted by swallows and/or those who have difficulty in chewing. The oily sputum composition can be used to easily produce foods that can be easily ingested by swallowing swallows and/or alpha. Therefore, the auxiliary edible fat and oil composition of the present invention which is suitable for swallowing and/or chewing is mainly used in the field of manufacturing of food for swallowing and/or chewing, or in the field of care and medical treatment. [Simple description of the drawings] 40 201112969 (none) [Explanation of main component symbols] (none) 41

Claims (1)

201112969 七、申請專利範圍： ι· 一種適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成 物，其特徵在於：在5〜25°C的範圍下之SFC為3〜18%， 且係將含有油脂的組成物進行急冷混揑處理而製得者。 2. 如申請專利範圍第1項之適合吞嚥及/或咀嚼困難者之 輔助攝食用油脂組成物，其中前述組成物在30〜40°C的 範圍下之SFC為3〜16%。 3. 如申請專利範圍第1或2項之適合吞嚥及/或咀嚼困難者 之輔助攝食用油脂組成物，其中前述組成物含有2種以 上的油脂。 4. 如申請專利範圍第3項之適合吞嚥及/或咀嚼困難者之 輔助攝食用油脂組成物，其中前述組成物含有：選自於 由棕櫊系油脂及在20°C下呈液狀的油脂所構成群組中 之1種或2種以上的油脂；及，熔點為50〜80°C的極度硬 化油脂。 5. 如申請專利範圍第4項之適合吞嚥及/或咀嚼困難者之 輔助攝食用油脂組成物，其中前述組成物含有植物油作 為前述在20°C下呈液狀的油脂，且含有高三芥子酸甘油 酉旨（high erucin)菜籽油的極度硬化油作為前述極度硬化 油脂。 6. 如申請專利範圍第3項之適合呑嚥及/或咀嚼困難者之 輔助攝食用油脂組成物，其更含有乳化劑。 7. 如申請專利範圍第1或2項之適合吞嚥及/或咀嚼困難者 之輔助攝食用油脂組成物，其中前述組成物含有：選自 42 201112969 於由椋櫊系油脂及在20°C下呈液狀的油脂所構成群組 中之1種或2種以上的油脂；及，熔點為50〜80°C的聚甘油 脂肪酸酯。 8. —種容器裝之適合吞嚥及/或咀嚼困難者之輔助攝食用 油脂組成物，其特徵在於：係將如申請專利範圍第1項 之適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物 填充在可撓性容器而成者。 9. 一種吞嚥及/或咀嚼困難者用食品，其特徵在於含有： 如申請專利範圍第1項之適合吞嚥及/或咀嚼困難者之 輔助攝食用油脂組成物；及，可攝食的食品之細切物或粉 碎·物。 10. 如申請專利範圍第9項之吞嚥及/或咀嚼困難者用食 品，其更含有水。 11. 如申請專利範圍第9或10項之吞嚥及/或咀嚼困難者用 食品，其中前述可攝食的食品係選自於由畜肉加工食 品、魚肉加工食品、蔬菜類、果實類、麵類、飯、粥、 麵包類及海藻類所構成群組中之1種或2種以上食品。 12. —種吞嚥及/或咀嚼困難者用食品的製造方法，其特徵 在於：將適合吞嚥及/或咀嚼困難者之輔助攝食用油脂 組成物與可攝食的食品之細切物或粉碎物予以混合，且 該適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物 在5〜25°C的範圍下之SFC為3〜18%，且其係將含有油 脂的組成物進行急冷混揑處理而製得者。 13. 如申請專利範圍第12項之呑嚥及/或咀嚼困難者用食品 43 201112969 的製造方法，其在前述混合後更進行粉碎處理。 14. 一種呑嚥及/或咀嚼困難者用食品的製造方法，其特徵 在於：將適合吞嚥及/或咀嚼困難者之辅助攝食用油脂 組成物與可攝食的食品予以混合後進行粉碎處理，且該 適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物在 5〜25°C的範圍之SFC為3〜18%，且其係將含有油脂的 組成物進行急冷混揑處理而製得者。 15. 如申請專利範圍第12至14項中任一項之吞嚥及/或咀嚼 困難者用食品的製造方法，其中前述組成物在30〜40°C 的範圍下之SFC為3〜16%。 16. 如申請專利範圍第12項之吞嚥及/或咀嚼困難者用食品 的製造方法，其中前述適合吞嚥及/或咀嚼困難者之輔 助攝食用油脂組成物含有2種以上的油脂。 17. 如申請專利範圍第16項之吞嚥及/或咀嚼困難者用食品 的製造方法，其中前述適合吞嚥及/或咀嚼困難者之輔 助攝食用油脂組成物含有：選自於由棕櫚系油脂及在20 °C下呈液狀的油脂所構成群組中之1種或2種以上的油 脂；及，熔點為50〜80°C的極度硬化油脂。 18. 如申請專利範圍第17項之吞嚥及/或咀嚼困難者用食品 的製造方法，其中前述適合吞嚥及/或咀嚼困難者之輔 助攝食用油脂組成物含有植物油作為前述在2 0 °C下呈 液狀的油脂，且含有高三芥子酸甘油酯菜籽油的極度硬 化油作為前述極度硬化油脂。 19. 如申請專利範圍第12項之呑嚥及/或咀嚼困難者用食品 44 201112969 的製造方法，其中前述適合吞嚥及/或咀嚼困難者之輔 助攝食用油脂組成物更含有乳化劑。 20. 如申請專利範圍第12項之吞嚥及/或咀嚼困難者用食品 的製造方法，其中前述適合吞嚥及/或咀嚼困難者之輔 助攝食用油脂組成物含有：選自於由棕櫚系油脂及在20 °C下呈液狀的油脂所構成群組中之1種或2種以上的油 脂；及，熔點為50〜80°C的聚甘油脂肪酸酯。 21. —種吞嚥及/或咀嚼困難者用食品的整體感（sense of unity)之改善方法，其特徵在於：將適合吞嚥及/或咀嚼 困難者之輔助攝食用油脂組成物與可攝食的食品之細 切物或粉碎物予以混合後更進行粉碎處理，且該適合吞 嚥及/或咀嚼困難者之輔助攝食用油脂組成物在5〜2 5 °C的範圍下之S F C為3〜18 %，且其係將含有油脂的組成 物進行急冷混揑處理而製得者。 22. —種使吞嚥及/或咀嚼困難者容易攝取食品之方法，其 特徵在於：將適合吞嚥及/或咀嚼困難者之輔助攝食用 油脂組成物與可攝食的食品之細切物或粉碎物予以混 合後進行粉碎處理，該適合吞嚥及/或咀嚼困難者之輔 助攝食用油脂組成物在5〜25°C的範圍下之SFC為3〜 18%，且其係將含有油脂的組成物進行急冷混揑處理而製 得者。 45 201112969 四、指定代表圖： (一) 本案指定代表圖為：第（ ）圖。（無) (二) 本代表圖之元件符號簡單說明： 五、本案若有化學式時，請揭示最能顯示發明特徵的化學式： (無) 3201112969 VII. Patent application scope: ι· An auxiliary edible oil composition suitable for swallowing and/or chewing difficulties, characterized in that the SFC in the range of 5~25°C is 3~18%, and the system will The composition containing the fat and oil is prepared by quenching and kneading. 2. A supplementary edible oil composition suitable for swallowing and/or chewing difficulties according to item 1 of the patent application, wherein the composition has an SFC of 3 to 16% in the range of 30 to 40 °C. 3. The auxiliary edible fat or oil composition suitable for swallowing and/or chewing difficulty in the first or second aspect of the patent application, wherein the composition contains two or more kinds of fats and oils. 4. A supplementary edible oil composition suitable for swallowing and/or chewing difficulties according to item 3 of the patent application, wherein the composition comprises: selected from the group consisting of palm oil and liquid at 20 ° C One or two or more kinds of fats and oils in the group consisting of fats and oils; and extremely hardened fats and oils having a melting point of 50 to 80 °C. 5. A supplementary edible oil composition suitable for swallowing and/or chewing difficulties according to item 4 of the patent application, wherein the composition contains vegetable oil as the above-mentioned fat at 20 ° C and contains high erucic acid An extremely hardened oil of high erucin rapeseed oil is used as the above-mentioned extremely hardened fat. 6. If the application of the third paragraph of the patent application is suitable for vomiting and/or chewing, the auxiliary edible oil composition further contains an emulsifier. 7. A supplementary edible oil composition suitable for swallowing and/or chewing difficulties in the first or second aspect of the patent application, wherein the composition comprises: selected from the group consisting of: 42 201112969 in lanthanide oil and at 20 ° C One or two or more kinds of fats and oils in the group consisting of liquid oils and fats; and polyglycerin fatty acid esters having a melting point of 50 to 80 °C. 8. An auxiliary edible oil composition suitable for swallowing and/or chewing in a container, characterized in that it is an auxiliary edible fat which is suitable for swallowing and/or chewing difficulties as in the first claim of the patent application. The composition is filled in a flexible container. 9. A food for people who have difficulty swallowing and/or chewing, comprising: an auxiliary edible oil composition suitable for swallowing and/or chewing difficulty according to item 1 of the patent application; and a fine food product that can be ingested Cut or smash. 10. If the food for swallowing and/or chewing is difficult to use in the ninth paragraph of the patent application, it is more water-containing. 11. The food for swallowing and/or chewing difficulty of claim 9 or 10, wherein the edible food is selected from the group consisting of processed meat, processed fish, vegetables, fruits, noodles, One or more foods in the group consisting of rice, porridge, bread, and seaweed. 12. A method for producing a food for a person who is swallowed and/or chewed, characterized in that: a supplementary edible oil composition suitable for swallowing and/or chewing, and a fine cut or pulverized product of a food which can be ingested are given Mixing, and the auxiliary edible edible oil composition suitable for swallowing and/or chewing difficulty has an SFC of 3 to 18% in the range of 5 to 25 ° C, and the composition containing the oil and fat is subjected to rapid mixing and kneading treatment. And the producer. 13. The method for producing a food for pharyngeal and/or chewable food according to claim 12 of claim 12, wherein the pulverization treatment is further carried out after the mixing. A method for producing a food for a person who has difficulty in swallowing and/or chewing, characterized in that an auxiliary edible oil composition suitable for swallowing and/or chewing is mixed with a food which can be eaten, and then pulverized, and The SFC having an auxiliary edible fat or oil composition suitable for swallowing and/or chewing is in the range of 5 to 25 ° C, and the SFC is 3 to 18%, and the composition containing the oil and fat is subjected to rapid cooling and kneading treatment. . The method for producing a food for swallowing and/or chewing difficulty according to any one of claims 12 to 14, wherein the composition has an SFC of from 3 to 16% in the range of from 30 to 40 °C. 16. The method for producing a food for a person who has difficulty swallowing and/or chewing according to claim 12, wherein the auxiliary edible fat or oil composition suitable for swallowing and/or chewing is contained in two or more kinds of fats and oils. 17. The method for producing a food for a person who has difficulty swallowing and/or chewing according to claim 16 of the patent application, wherein the auxiliary edible oil composition suitable for swallowing and/or chewing is contained in: a palm oil and the like One or two or more kinds of fats and oils in a group consisting of liquid fats and oils at 20 ° C; and extremely hardened fats and oils having a melting point of 50 to 80 ° C. 18. The method for producing a food for a person who has difficulty swallowing and/or chewing according to claim 17 of the patent application, wherein the auxiliary edible oil composition suitable for swallowing and/or chewing is contained in the vegetable oil as the aforementioned at 20 ° C An extremely hardened oil which is a liquid fat and contains a high erucic acid glyceride rapeseed oil as the above-mentioned extremely hardened fat. 19. The method of manufacturing a food product for pharyngeal and/or chewing difficulty according to claim 12, wherein the auxiliary edible fat or oil composition suitable for swallowing and/or chewing is more emulsifiable. 20. The method for producing a food for a person who has difficulty swallowing and/or chewing according to claim 12, wherein the auxiliary edible oil composition suitable for swallowing and/or chewing is contained in: selected from palm oil and One or two or more kinds of fats and oils in a group consisting of liquid fats and oils at 20 ° C; and polyglycerin fatty acid esters having a melting point of 50 to 80 ° C. 21. A method for improving the sense of unity of a food for swallowing and/or chewing, characterized in that an edible oil composition suitable for swallowing and/or chewing is difficult to eat and a food which can be eaten The fine cut or the pulverized material is mixed and further subjected to pulverization treatment, and the SFC having an auxiliary edible edible oil composition suitable for swallowing and/or chewing is in the range of 5 to 25 ° C, and the SFC is 3 to 18%. Further, it is obtained by subjecting a composition containing fats and oils to quenching and kneading. 22. A method for facilitating ingestion of food by a person who has difficulty swallowing and/or chewing, characterized in that: an auxiliary edible oil composition suitable for swallowing and/or chewing is difficult to be cut or pulverized with a food which can be ingested. After being mixed, the pulverization treatment is carried out, and the SFC having an auxiliary edible fat or oil composition suitable for swallowing and/or chewing is in the range of 5 to 25 ° C is 3 to 18%, and the composition containing the fat is carried out. Produced by quenching and kneading. 45 201112969 IV. Designation of representative drawings: (1) The representative representative of the case is: ( ). (None) (2) A brief description of the symbol of the representative figure: 5. If there is a chemical formula in this case, please disclose the chemical formula that best shows the characteristics of the invention: (none) 3
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