TW201215322A

TW201215322A - A fat and oil composition for a person who has difficulty in chewing and/or swallowing and a food for a person who has difficulty in chewing and/or swallowing

Info

Publication number: TW201215322A
Application number: TW100131270A
Authority: TW
Inventors: Ryuuji Noda; Junya Sano
Original assignee: Nisshin Oillio Group Ltd
Priority date: 2010-09-01
Filing date: 2011-08-31
Publication date: 2012-04-16
Also published as: JP5938161B2; WO2012029902A1; KR20130097730A; CN103096725B; CN103096725A; TWI543712B; JP2012070722A; KR101877074B1

Abstract

The present invention provides: a fat and oil composition for a person who has difficulty in chewing and/or swallowing, including a fat and oil; and an emulsifier, wherein the composition having 3 to 18% of Solid Fat Content (SFC) in a temperature range from 5 to 25 DEG C and 1 to 10 HLB value of the emulsifier is rapidly cooled and kneaded; the fat and oil composition for eating support for the person who has difficulty=in chewing and/or swallowing; a food for a person who has difficulty in chewing and/or swallowing containing finely chopped or crushed ready to eat foods. In addition, the present invention also relates to a production method of a food for a person who has difficulty in chewing and/or swallowing including: mixing the fat and oil composition for a person who has difficulty in chewing and/or swallowing, including a fat and oil; and an emulsifier, wherein the composition having 3 to 18% of SFC in a temperature range from 5 to 25 DEG C and 1 to 10 HLB value of the emulsifier is rapidly cooled and kneaded and the food for a person who has difficulty in chewing and/or swallowing containing finely chopped or crushed ready to eat foods. In the present invention, the present invention is easily capable of producing a food which is easily eaten by the person who has difficulty=in chewing and/or swallowing with use of the fat and oil composition, and providing a food prepared with the fat and oil composition for a person who has difficulty in chewing and/or swallowing.

Description

201215322 六、發明說明： c ^'明戶斤屬冬奸々貝^^】發明領域本發明關於一種適合吞嚥及/或咀嚼困難者之辅助攝食用油脂組成物、及使用其之吞嚥及/或咀嚼困難者用食品。 < 本申請案基於2010年9月〖日在日本所申請的特願 20HM95544號、及20U)年10月25日在日本所申請的特願 2010-239075號而主張優先權，並將其内容援用於此。^ 【先前技系好;3 發明背景吞0热及/或咀嚼困難者，例如需要看護的高齡者，在咀嚼食物的機能、或吞嚥機能方面衰退的情形很多。所以，為了將食材製成容易進食的形態，必須作各式各樣的加工。在看護設施之巾，過去絲每天進行將食材切細或粉碎的調理，除了普通食物以外，還提供碎末食物'極碎食物、攪拌後的食物、糊狀食物、液狀食物等。「碎末食物(Mineed Diet)」是指在考慮到在吸嚼機能不順利的人’藉由將食材切細成為如已經進行^且嚼般的形狀’调製成即使不進行吸嚼也㈣容《呑人的食物。在看又施等之巾1述碎末食物普遍提供至秘及/或。且嚼機 ^降低的高齡者。“近年來，碎末食純指丨會提高誤热性肺炎發生的風險。另外也有報告認為與普通食物相比甚至°且嚼讀還增加。像這樣地，最近逐漸開始明白碎末 201215322 食物未必比普通食物更容易吞入的這件事情。原本咀嚼食物這樣的行為不僅將食材粉碎，粉碎之後的食材藉由與唾液噸利混合而形成食塊(bolus)，藉此成為容易吞入之物。但是，因為將食材切細反而會難以形成食塊，可知結果會引起誤嚥。尤其是在高齡者的情況中，認為由於認知症或視覺不良造成先行期障礙、或者因為唾腺的感知、分泌不良而唾液不足，藉由咀嚼形成食塊的能力不佳的情形彳U ’因此會更加難以形成食塊。改善食品的吞嚥容易程度的方法’已有例如藉由使食物品的黏'1±增加μ善在口腔内中的凝集性之方法。對於 "且嚼機能嚴重降低的高齡者，通常是提供幾乎不需要„且嚼的撥拌後的食物、糊狀食物、液狀食物等。然而，由於該等的固體成分非常少，因此誤儀的危險性很高。於是為了防止誤°燕，正在開發藉㈣加例如明膠、洋菜、結蘭膠等増黏劑使液狀食物等増㈣方法(參關如專利文獻】）。仁疋A專利文獻1等所記載般，僅添加水溶性增黏劑只適合於使練食物料，適合於添加或搜職的食物而製造容易形成食塊的食品。禾艮物於疋就取代碎末食物的新飲食形態而言， . 田展田等· 4發出了一種高齡者用的軟質食物（參照例如非專獻1)。「軟質食物(Soft Diet)」是指為普通食物的形熊引文同時攝食、吞资方面有障礙的人也容易呕嚼，且而食塊而容易呑謝品。具體而言，是將硬度及二:成整成為一定的範圍。坪茱度調 201215322 然而，就高齡者用的軟質食物而言，在食材（材料)本身受到限制的情況下，為了調整食品的硬度及凝集度必須從材料階段開始進行調理加工，而且也有必要在根本上變更調理步驟。亦即，高齡者用的軟質食物會有在調理時遠比碎末食物耗費功夫的問題。甚至於還有必須使用專用器具的情況。因此，在看護設施等之中’導入高齡者用的軟質食物代替碎末食物，在予算層面或設備投資層面都不容易。其他，對吞嚥及/或咀嚼困難者供應的食品的問題，可列舉攝取卡路里的減少（參照例如非專利文獻2)。例如為了將食材粉碎製作成糊狀食物，會換合大量的高湯等的水分’因此由加水導致容量增加的情形很多。因此，即使攝取與普通食物相同重量，但實際上會成為減量，攝取卡路里會減少。在碎末食物的情況中，因為切碎而容量增加，難以將與攝取普通食物的情況相同的重量盛裝在盤子的情况很多’仍然會有攝取卡路里減少的問題。另一方面’在老人看護設施等之中，必須為了多數的吞蝶及/或料困難者準㈣食，因此可簡便地洗淨附著有碎末食物等的餐具或調理H具是很重要的。-般而言，附著於餐具等的食品殘渣等的污垢之中，以油污最不易脫 4 ’因此以改善洗淨劑對於油污的洗淨性為目標的研究開發正在θ遍進仃(參照例如專利文獻2)。 [先前技術文獻] [專利文獻] 日本料第3524359號公報 201215322 [專利文獻2]:日本特開2006-36928號公報 [非專利文獻] [非專利文獻1].黑田留美子，“適合於攝食、吞嚥障礙者的南齡者軟質食物」之開發”，日攝食吞傷復健會誌， 2_年，第8卷第隱，第1〇〜16頁。 [非專利文獻2]:林靜子，「高齡者營養照顧方面的疑問與檢驗⑴碎末食物、糊狀食物的_」，臨床營養，靡年2月’第100卷第2號，第145頁。【^^明内3 發明概要201215322 VI. Description of the invention: c ^ '明家斤的冬奸々贝 ^^] Field of the Invention The present invention relates to an auxiliary edible oil composition suitable for swallowing and/or chewing difficulties, and for swallowing and/or using the same Food for people who have difficulty chewing. < The present application claims priority based on the Japanese Patent Application No. 2010-239075, filed on Sep. 25, 2010, the Japanese Patent Application No. 2010-239075 Used for this. ^ [Previous techniques are good; 3 Background of the invention Those who suffer from heat and/or chewing, such as elderly people who need care, have a lot of declines in chewing food function or swallowing function. Therefore, in order to make the ingredients into a form that is easy to eat, various kinds of processing must be performed. In the care facility's towel, in the past, the silk was shredded or pulverized every day. In addition to ordinary food, it also provided shredded foods, such as extremely broken food, stirred food, mushy food, and liquid food. "Mineed Diet" means that a person who considers that the chewing machine is not smooth can be modulated by cutting the ingredients into a chew-like shape as if they were not chewed (4) Rong's food. In the case of seeing and applying the towel, the food is generally provided to the secret and/or. And the chewing machine ^ is lower in the elderly. "In recent years, the end of the pure food refers to the risk of fever-induced pneumonia. There are also reports that compared with ordinary food even ° and chewing is increased. Like this, recently began to understand the broken 201215322 food may not The thing that is easier to swallow than ordinary food. The act of chewing food not only smashes the ingredients, but the ingredients after pulverization are mixed with saliva to form a bolus, thereby becoming easy to swallow. However, it is difficult to form a food mass by cutting the ingredients, and it is known that the result may cause a swallowing. Especially in the case of elderly people, it is considered that due to cognitive or visual dysfunction, the first stage disorder or the salivary gland is perceived, Poor secretion and insufficient saliva, the ability to form a mass by chewing is not good. Therefore, it is more difficult to form a food mass. A method for improving the ease of swallowing of food has been made, for example, by making the food sticky. ± increase the agglutination of μ in the oral cavity. For elderly people who have a severely reduced chewing function, it is usually provided with almost no „ Chewed food, mushy food, liquid food, etc. However, since these solid components are very small, the risk of misuse is high. Therefore, in order to prevent mistakes, we are developing (4) adding a viscous agent such as gelatin, agar, or lanolin to make liquid foods and the like (4) (refer to the patent literature). As described in the patent document No. 1 and the like, only the water-soluble tackifier is added, and it is only suitable for making a food material suitable for foods to be added or searched, and to produce foods which are easy to form a food mass. In the case of the new diet that replaces the shredded food in the sputum, Tian Zhantian et al. 4 issued a soft food for the elderly (see, for example, Non-Special 1). "Soft Diet" refers to the type of bear citation for ordinary food. People who have problems in feeding and swallowing are also easy to chew, and the food block is easy to thank. Specifically, the hardness and the two: are set to a certain range. In addition, in the case of soft foods for elderly people, in order to adjust the hardness and agglutination of foods, it is necessary to adjust the hardness and the degree Fundamentally change the conditioning steps. That is to say, the soft food used by the elderly people has a problem of much more effort than conditioning the food at the time of conditioning. There are even cases where special appliances must be used. Therefore, it is not easy to introduce soft food for elderly people instead of shredded food in care facilities, etc., at the level of accounting or equipment investment. In addition, the problem of the calorie intake may be exemplified by the problem of the food which is supplied to the person who is swallowed and/or who has a difficulty in chewing (see, for example, Non-Patent Document 2). For example, in order to pulverize the food into a paste-like food, a large amount of water such as broth is exchanged. Therefore, the capacity is increased by the addition of water. Therefore, even if you take the same weight as a normal food, it will actually be reduced, and the intake calories will decrease. In the case of shredded food, the capacity is increased by shredding, and it is difficult to hold the same weight as in the case of eating ordinary food on the plate. There is still a problem that the calorie intake is reduced. On the other hand, in the elderly care facilities, etc., it is necessary to eat a large number of dishes, such as shredded foods, or to condition the H. . In general, the research and development aimed at improving the detergency of the detergent against the oil stains are the most common in the dirt such as the food residue such as the tableware, etc. Patent Document 2). [PRIOR ART DOCUMENT] Japanese Patent Publication No. 3524359 (2012) [Patent Document 2]: JP-A-2006-36928 [Non-Patent Document] [Non-Patent Document 1]. Kuroda Umeko, "suitable for feeding" "Development of soft food for the elderly in the dysphagia", "Daily Ingestion and Rehabilitation", 2nd year, Vol. 8, No. 1~16. [Non-Patent Document 2]: Lin Jingzi "Questions and Tests on Nutritional Care for Elderly People (1) Crushed Food, Pasty Foods_", Clinical Nutrition, February of the Year, Vol. 100, No. 2, p. 145. [^^明内3 Summary of invention

Hx明欲解決之課題] 像這樣地，碎末食物不適合作為吞儀及/或吸嚼困勒的飲食形態的事情逐漸較被理解。然而，碎末食物已裡 =:作場所被定型，再加上代替碎末食物的替代手並非易事，因此現況中不得不提供碎末食物。通常的調理所使用的_類，其形狀多因此故難以使用自動餐具洗淨機的情形: 多。因此，附著在攪拌機類常的握洗或浸置清洗而洗淨除去在短時或"嚼困難者準備碎末食物在短時間重覆使用櫈拌機類很手洗等Μ淨。㈣衫可輕易藉d 本發明目的為提供一種油脂組出不會使可攝食的食品的細物、财容易製造次切碎物散開而具有整體Hx wants to solve the problem] In this way, the food that is not suitable for the swallowing and/or chewing diet is gradually understood. However, the shredded food has been fixed: the establishment of the place, and the replacement of the hand-made food is not an easy task, so the food must be provided in the current situation. The _ class used in normal conditioning has a large number of shapes, so it is difficult to use an automatic tableware washing machine: Therefore, it is attached to the mixer for the usual grip or immersion cleaning and washed to remove in a short time or "chewing difficult to prepare the shredded food. In a short time, the stool mixer type is very hand-washed and so on. (4) The shirt can be easily borrowed. The purpose of the present invention is to provide a grease which does not make the fineness of the food which can be ingested, and which is easy to manufacture.

S 6 201215322 感的食品，且洗淨性優異。另外目的為提供一種適合吞嚥及/或咀嚼困難者之食品，其係使用前述油脂組成物的食品，而在攝取時，在口腔内細切物或切碎物不會散開，即使是加水_狀食物，也月t·夠防止攝取卡路里的減低，甚至可輕易洗淨附著有前述食品的餐具或調理器具。 [用以解決課題之手段] 本發明人等為了解決上述課題潛心研究的結果，發現將在5〜25 C之範圍的SF〇(s〇lid fat content;固體脂肪含量）為3〜18。/〇 ’且含有油脂之組成物進行急冷混捏處理，將所得到之油脂組成物與碎末食物或糊狀食物混合，藉此可改善碎末食物或糊狀食物成為吞嚥及/或呕嚼困難者容易攝取的食品。進一步發現在急冷混捏處理前的組成物中含有 HLB值為1〜1〇之乳化劑，藉此可改善附著有藉由將前述油脂組成物混合所製造出的食品的餐具或調理器具等的洗淨性，而完成了本發明。亦即’本發明提供： (1) 一種適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物’其特徵為：將在5〜25。(：範圍内的SFC為3〜18%，且含有油脂及HLB值為1〜1〇之乳化劑之組成物進行急冷混捏處理所得。 (2) 如前述（1)所記載之適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物，其特徵為：前述組成物在3〇〜4〇t 之範圍的SFC為3〜16%。 201215322 如前述（1)或(2)所記載之適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物，其特徵為：前述乳化劑係選自二甘油單油酸酯、二甘油二油酸酯、二甘油單•二油酸酯、五甘油三油酸酯、及琥珀酸單甘油單硬脂酸酯所構成組群中之1種或2種以上。 (4) 如前述(1)或(2)所記載之適合吞"燕及/或D且嚼困難者之輔助攝食用油脂組成物，其特徵為：前述乳化劑係自二甘油單油酸酯、二甘油二油酸酯、及二甘油單•二油萨所構成組群中之1種或2種以上。 9 (5) 如前述（1)〜(4)項中任一項所記載之適合呑嚥及夂吸嚼困難者之輔助攝食用油脂組成物，其特徵為或成物含有2種以上的油脂。 ⑹如則述(5)所記載之適合吞嗓及/或〇且嚼困難助攝食用油脂έΒ 士 & 之輔 %組成物，其特徵為：前述組成物含有櫚系油脂及在2ην 嘴自棕 ⑼C下為液狀的油脂所構成組群中種以上的油脂乂1種或2 與熔點50〜80°C的極度硬化油脂。 (7) 如前述(6彳此助攝食料⑹載之適合吞纽心且嚼困難者之補作為前述在_成物，其特徵為：前述組成物含有植⑽ 下為液狀的油脂，且含有高芥峻荽極度硬化油作為牧耒杆油的 ^ ⑴述極度硬化油脂。 (8) —種容器勺油脂攝食用油脂、嫩如物者^ 項所記載之適：將如前述⑴〜(7一 L 組成物填充至性：，爵困難者之輔助攝食用奋窃而成。 201215322 如前_，其特徵為：含有難者__^ 項所記載之適合吞°"及^且嚼困的細切物用，由脂組成物、與可攝食的食或切碎物。其特吞简。"嚼_者用食品，食品，述(9)或（1〇)所記載之吞°燕及/或°且嚼困難者用 <°°，、，徵為：前述可攝食的食品係選自畜肉加工食品、 ’、’、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㈣中U種或2種以上。 (12)—種吞嚥及/或咀嚼困難者用食品之製造方法，其特徵為：將在5〜25<t範圍内的SFC為3〜18%，且含有油脂及HL B值為1〜1G之乳化#1之組成物進行急冷混捏處理所得之適合呑儀及/或„且„爵困難者之輔助攝食用油脂組成物、與可攝食的食品的細切物或切碎物加以混合。 (13)如前述（12)所記載之吞嚥及/或咀嚼困難者用食品之製造方法，其特徵為：前述混合之後，進一步進行切碎處理。 (14) 一種吞嚥及/或咀嚼困難者用食品之製造方法，其特徵為.將在5〜25°C範圍内的SFC為3〜18%，且含有油脂及HLB值為1〜1 〇的乳化劑之組成物進行急冷混捏處理所得之適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物、與可攝食的食品加以混合之後，進行切碎處理。 (15) 如前述（12)〜（14)項中任一項所記載之吞<»燕及/或 9 201215322 咀嚼困難者用食品之製造方法，其特徵為：前述組成物在 30〜40°C範圍内的SFC為3〜16%。 (16) 如前述（12)〜（15)項中任一項所記載之吞嚥及/或咀嚼困難者用食品之製造方法，其特徵為：前述乳化劑係選自二甘油單油酸醋、二甘油二油酸目旨、二甘油單·二油酸酯、五甘油三油酸酯、及琥珀酸單甘油單硬脂酸酯所構成組群中之1種或2種以上。 (17) 如前述（12)〜（16)項中任一項所記載之吞嚥及/或咀嚼困難者用食品之製造方法，其特徵為：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。 (18) 如前述（17)所記載之吞嚥及/或咀嚼困難者用食品之製造方法，其特徵為：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棕櫚系油脂及在20°C下為液狀的油脂所構成組群中之1種或2種以上的油脂、與熔點 50〜80°C的極度硬化油脂。 (19) 如前述（18)所記載之吞嚥及/或咀嚼困難者用食品之製造方法，其特徵為：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20°C下為液狀的油脂，且含有高芥酸菜籽油的極度硬化油作為前述極度硬化油脂。 (20) —種吞嚥及/或咀嚼困難者用食品之整體感之改善方法，其特徵為：將在5〜25°C範圍内的SFC為3〜18%，且含有油脂及HLB值為1〜10之乳化劑之組成物進行急冷混S 6 201215322 Foods with excellent sensibility. Another object of the invention is to provide a food suitable for swallowing and/or chewing, which is a food product using the above-mentioned oil and fat composition, and when ingested, the fine cut or chopped material in the oral cavity does not spread, even if water is added Food, also monthly, can prevent the reduction of calorie intake, and even wash the tableware or conditioning utensils with the aforementioned foods. [Means for Solving the Problem] The inventors of the present invention found that SF〇(solid fat content) in the range of 5 to 25 C is 3 to 18 in order to solve the above problems. /〇' and the composition containing the oil is subjected to quenching and kneading, and the obtained fat or oil composition is mixed with the ground food or the pasty food, thereby improving the difficulty of swallowing and/or chewing of the ground food or the pasty food. Food that is easy to ingest. Further, it has been found that the composition before the quenching and kneading treatment contains an emulsifier having an HLB value of 1 to 1 Torr, whereby the tableware or the conditioning device to which the food produced by mixing the oil and fat composition is adhered can be improved. The invention was completed with the net nature. That is, the present invention provides: (1) An auxiliary edible fat composition suitable for swallowing and/or chewing difficulties, which is characterized by being 5 to 25. (The SFC in the range is 3 to 18%, and the composition containing the oil and fat and the emulsifier having an HLB value of 1 to 1 进行 is obtained by quenching and kneading. (2) Suitable for swallowing and/or as described in the above (1). Or an auxiliary edible fat or oil composition of a person who has difficulty in chewing, wherein the composition has an SFC of 3 to 16% in the range of 3 〇 to 4 〇t. 201215322 is suitable as described in the above (1) or (2). An auxiliary edible oil composition for swallowing and/or chewing difficulty, characterized in that the emulsifier is selected from the group consisting of diglycerin monooleate, diglycerin dioleate, diglycerin mono-dioleate, pentaglycerol One or more of the group consisting of trioleate and succinic monoglyceride monostearate. (4) Suitable for swallowing "yan and/or as described in (1) or (2) above. Or D and an auxiliary edible fatty oil composition of the chew, characterized in that the emulsifier is composed of a group consisting of diglycerin monooleate, diglycerin dioleate, and diglycerin 1 or 2 or more. 9 (5) A supplement suitable for those who are suffering from pharynx and sucking and chewing as described in any one of the above items (1) to (4) The edible fat or oil composition is characterized in that the composition or the product contains two or more kinds of fats and oils. (6) The auxiliary fats of the edible fats and oils as described in (5), which are suitable for swallowing and/or rubbing, and which are difficult to chew. The composition is characterized in that the composition contains palm oil and fat, and one or more types of oils and fats in a group consisting of oils and fats having a liquid state of 2ην mouth from brown (9) C, and an extreme degree of melting point of 50 to 80 ° C (7) As mentioned above (6), the supplement of the food-feeding material (6) suitable for swallowing the heart and the difficulty of chewing is the above-mentioned product, characterized in that the composition contains liquid under the plant (10). Grease, and contains high-strength hard-boiled hardened oil as the grazing rod oil ^ (1) said extremely hardened oil. (8) - a kind of container spoon oil to eat edible oil, tender as the object ^ items as described: will be as above (1) ~ (7-L composition is filled to the sex: the auxiliary of the hard-to-reacher is eaten and stolen. 201215322 As before _, it is characterized by: the inclusion of the __^ item is suitable for swallowing " and ^ Chewable fine cuts, consisting of fat composition, and edible or chopped food. "Specially swallowed." chewing _ use food, food, described in (9) or (1), swallowed swallows and / or ° and chews difficult to use < ° °,, as: The foods to be ingested are selected from the group consisting of meat processed foods, ',', meat processed foods, vegetables, fruits, noodles, rice, porridge, bread, and seaweed (4) of the U species or more than two species. a method for producing food for people who have difficulty swallowing and/or chewing, characterized in that the SFC in the range of 5 to 25 < t is 3 to 18%, and the oil and fat and the HL B value are 1 to 1 G. The composition of #1 is subjected to quenching and kneading treatment, and is suitable for mixing the edible oil composition with the edible food and fat, or the fine cut or the chopped product of the food which can be ingested. (13) A method for producing a food for a person who is swallowed and/or chewed as described in the above (12), characterized in that after the mixing, the shredding treatment is further carried out. (14) A method for producing a food for people who have difficulty swallowing and/or chewing, characterized in that the SFC in the range of 5 to 25 ° C is 3 to 18%, and the fat and oil have an HLB value of 1 to 1 〇. The composition of the emulsifier is subjected to a quenching and kneading treatment, and an auxiliary edible fat or oil composition suitable for swallowing and/or chewing is mixed with a food which can be eaten, and then chopped. (15) The method for producing a food for a person who has difficulty in chewing, according to any one of the above items (12) to (14), wherein the composition is 30 to 40 The SFC in the range of °C is 3 to 16%. (16) The method for producing a food for a person who has difficulty swallowing and/or chewing, according to any one of the items (12), wherein the emulsifier is selected from the group consisting of diglycerin monooleate, One or two or more of the group consisting of diglycerin dioleic acid, diglycerin mono-dioleate, pentaglycerol trioleate, and succinic acid monoglyceryl monostearate. (17) The method for producing a food for a person who has difficulty swallowing and/or chewing, according to any one of the items (12) to (16), wherein the food is suitable for consumption by a person who is difficult to swallow and/or chew. The oil and fat composition contains two or more kinds of fats and oils. (18) A method for producing a food for a person who is swallowed and/or chewed as described in the above (17), characterized in that the auxiliary edible fat or oil composition suitable for swallowing and/or chewing is contained in a palm oil. And one or two or more kinds of oils and fats and a highly hardened fat or oil having a melting point of 50 to 80 ° C in a group of oils and fats at 20 ° C. (19) The method for producing a food for a person who has difficulty swallowing and/or chewing as described in the above (18), characterized in that the auxiliary edible fat or oil composition suitable for swallowing and/or chewing is contained in the vegetable oil as the aforementioned 20 It is a liquid fat and oil at ° C, and an extremely hardened oil containing high canola oil is used as the above-mentioned extremely hardened fat. (20) A method for improving the overall feeling of a food for swallowing and/or chewing, characterized in that the SFC in the range of 5 to 25 ° C is 3 to 18%, and the fat and the oil have an HLB value of 1 ~10 emulsifier composition for rapid mixing

S 10 201215322 =處理所得之適合吞似/或°且仙難者之辅助攝食用油月曰組成物、與可攝食的食品的細切物或切碎物加以混合，進一步進行切碎處理。 (21)—種使吞嚥及/或咀嚼困難者的食品容易攝取之方法，其特徵為：將在5〜坑範圍内的啦為3〜18%，且含有油脂及HLB值為1〜1〇之乳化狀組成物進行急冷混捏處理所得之適合呑嗓及/或㈣困難者之輔助攝食用油脂組成物、與可攝食的食品的細切物或切碎物加以混合進一步進行切碎處理。本發明為一種油脂組成物，其係含有油脂及乳化劑，而在5〜25 C之範圍中，前述油脂組成物具有3〜18%之 SFC，前述乳化劑的HLB值為1〜1〇。 • 本發明為一種食品之製造方法，其特徵為：將油脂及乳化劑混合而製造出油脂組成物，在5〜25°C之範圍中，前述油脂組成物具有3〜18%之SFC ’前述乳化劑的hlb值為1 〜10之前述油脂組成物急冷混捏處理。本發明為一種食品之製造方法，其特徵為：將油脂及乳化劑浪合而製造出油脂組成物’在5〜25°C之範圍中，前述油脂組成物具有3〜18%之SFO ’前述乳化劑的HLB值為1 〜10之前述油脂組成物急冷混捏處理所得到的油脂組成物、與可攝食的食品的細切物或切碎物加以混合。本發明為一種作為適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物之使用。 [發明效果] 11 201215322 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，可攝食的食品的細切物或切碎物不會散開，可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以往的碎末食物或糊狀食物等混合，能夠不撒落而容易運至口中，且在口腔内細切物或切碎物不會散開，可製造出吞嚥及/或咀嚼困難者容易攝取吞嚥及/或咀嚼困難者用食品。另外，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，即使是加水的糊狀食物，也能夠防止攝取卡路里的減低。再者，附著有將本發明之適合呑嚥及/或咀嚼困難者之輔助攝食用油脂組成物或前述組成物混合所得到之食品的餐具或調理器具等，在使用常溫自來水的情況或在40°c左右的水溫皆可良好地洗淨。【實施方式】用以實施發明之形態首先針對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作說明。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（以下會有稱為「本發明之輔助攝食用油脂組成物」的情形）混合至可攝食的食品的細切物或切碎物而使用，藉此使吞嚥困難者或呕嚼困難者容易攝取前述食品（輔助攝取）。在以往的碎末食物之中，食品的細切物容易散開，在口腔内不易形成食塊，被認為是引起誤嚥很大的要因。藉由將本發明之輔助攝食用油脂組成物與含有以往的S 10 201215322 = The processed edible oil which is suitable for swallowing/or ° and is difficult to be mixed. The composition of the moon, the fine cut or the chopped material of the food which can be ingested, is further mixed and chopped. (21) A method for easily ingesting foods of a person who has difficulty swallowing and/or chewing, characterized in that it is 3 to 18% in the range of 5 to 1 pit, and contains fat and oil and has an HLB value of 1 to 1 The emulsified composition is subjected to a quenching and kneading treatment, and/or (4) an auxiliary edible fat or oil composition, and a fine cut or chopped product of the edible food can be further mixed and chopped. The present invention relates to a fat or oil composition comprising a fat or oil and an emulsifier, wherein in the range of 5 to 25 C, the fat or oil composition has an SFC of 3 to 18%, and the emulsifier has an HLB value of 1 to 1 Torr. The present invention relates to a method for producing a food product, which comprises mixing an oil and fat and an emulsifier to produce a fat or oil composition, wherein the oil and fat composition has a SFC of 3 to 18% in the range of 5 to 25 ° C. The above-mentioned fat or oil composition having an emulsifier having a hlb value of 1 to 10 is quenched and kneaded. The present invention relates to a method for producing a food product, characterized in that the oil and fat and the emulsifier are mixed to produce an oil and fat composition 'in the range of 5 to 25 ° C, and the oil and fat composition has 3 to 18% of SFO'. The fat or oil composition obtained by the rapid cooling and kneading treatment of the above-mentioned fat or oil composition having an HLB value of 1 to 10 is mixed with a fine cut or a chopped product of the edible food. The present invention is a use as an auxiliary edible oil composition for those who are difficult to swallow and/or chew. [Effect of the Invention] 11 201215322 By using the auxiliary edible oil composition of the present invention which is suitable for swallowing and/or chewing, the fine cut or chopped food of the food which can be ingested does not spread, and the overall feeling can be obtained. food. Therefore, by mixing the auxiliary edible fat or oil composition of the present invention which is suitable for swallowing and/or chewing, it can be easily transported to the mouth without being scattered, and mixed in the oral cavity, or the pasty food or the like. The fine cut or chopped material does not spread, and it is possible to produce a food for those who have difficulty swallowing and/or chewing when swallowing and/or chewing is difficult. Further, by using the auxiliary edible fat or oil composition of the present invention which is suitable for swallowing and/or chewing, it is possible to prevent the calorie intake from being reduced even in the case of a paste-like food added with water. Further, a tableware or a conditioning device which is a food obtained by mixing the auxiliary edible oil composition or the composition of the present invention which is suitable for choking and/or chewing, and the like, may be used in the case of using normal temperature tap water or at 40. The water temperature around °c can be washed well. [Embodiment] Form for carrying out the invention First, an auxiliary edible fat and oil composition suitable for swallowing and/or chewing of the present invention will be described. The auxiliary edible fat and oil composition suitable for swallowing and/or chewing of the present invention (hereinafter referred to as "the auxiliary edible oil composition of the present invention") is mixed into a fine cut or cut of a food which can be ingested. It is used as a scrap to make it easy for people who have difficulty swallowing or who have difficulty chewing to take the food (assisted ingestion). Among the conventional shredded foods, the fine cuts of the food are easily scattered, and it is difficult to form a food mass in the oral cavity, which is considered to be a cause of great aspiration. By using the auxiliary edible edible fat composition of the present invention and containing the conventional

S 12 201215322 碎末食物或糊狀食物等的細切物或切碎物的食品混合，可得到使各固體成分適度地凝集而不會散開，賦予整體感的食品，亦即可得到吞嚥及/或咀嚼困難者容易攝取的食品。另外，本發明之輔助攝食用油脂組成物係以油脂為主成分，因此在與固體成分的攝取量與普通食物相比容易變少的以往碎末食物或糊狀食物混合的情況，可防止攝取卡路里的減低。在本發明及本申請說明書之中，「可攝食的食品」意指不需要進一步調理即可攝食的食品，包括加熱處理或調味等調理過後的食品、果實等在生的狀態即可攝食的食品之任一者。另外，「可攝食的食品的細切物或切碎物」意指將可攝食的食品中的固體成分切細或解體之物、切碎或磨碎之物。細切或切碎處理後的固體成分之大小並未受到特別限定，「可攝食的食品的細切物或切碎物」包括：將可攝食的食品以菜刀或切斷器等切細之物、將可攝食的食品解體成小塊之物、將可攝食的食品以切割攪拌機等切碎之物、將可攝食的食品磨碎之物等。此外，食品的切碎處理方法並未受到特別限定，在使固體成分變小時，可使用通常所使用的任一種處理方法。可藉由使用例如切割攪拌機等切碎機而將食品切碎。具體而言，本發明之輔助攝食用油脂組成物，其特徵為：將在5〜25°C範圍内的SFC為3〜18%，且含有油脂及 HLB值為1〜10之乳化劑之組成物進行急冷混捏處理所得。本發明之輔助攝食用油脂組成物，在5〜25°C範圍内的 13 201215322 SFC係以8〜16%為佳，以8〜12%為較佳。在本發明之輔助攝食用油脂組成物之中，藉由使急冷隸處理前的組成物之在5〜饥範圍内的肌在3〜18% 的犯圍内’容易與可攝食的食品或可攝食的食品的細切物或切碎物混合，另外，前述食品中的細i刀物或1：刀碎物不會散開，可得到具有整體感的食品。相對於此，在5〜25它範圍内的SFC未滿3%的情況’油脂組成物的流動性過大，而不具有所需的硬度，因此無法將碎末食物等的細切物凝及。另一方面，在5〜25。(：範圍内的SFC大於18。/。的情況，油脂組成物的流動性雖然夠小，但是卻太硬，因此不易與固體成分混合。另外’在本發明之輔助攝食用油脂組成物之中，急冷混捏處理前的組成物在3〇〜4〇。〇範圍内的SFC係以3〜16% 為佳，4〜15%為較佳，6〜12%為更佳。由於急冷混捏處理前的組成物在30〜40°C範圍内的SFC在3〜16%的範圍内，即使在混合至溫的食品的情況中，也能夠使前述食品成為較具整體的狀態。另外’攝取混合本發明之輔助攝食用油脂組成物的食品時’在口腔内，前述組成物中的油脂不易溶解’較谷易維持食塊狀態，因此可製造出較容易吞°燕的吞n燕及/或0且嚼困難者用之食品。在本發明之輔助攝食用油脂組成物之中，急冷混捏處理前的組成物在25°C的SFC與在35°C的SFC之差係以1〇% 以下為佳，7%以下為較佳，5%以下為更佳。由於在25°C (室溫附近）的SFC與35°C(口腔内的溫度）的SFC之差在上述範 14S 12 201215322 A food mixture of finely cut or chopped food such as shredded food or mushy food can be obtained by soaking and/or spreading the solid ingredients so as not to spread out and giving a sense of overallity. Or foods that are easily ingested by people who have difficulty chewing. In addition, since the auxiliary edible fat and oil composition of the present invention contains fats and oils as a main component, it is possible to prevent ingestion when a raw food or a pasty food which is less likely to be ingested than a normal food is mixed with a solid food. The reduction in calories. In the present invention and the specification of the present application, the "food that can be ingested" means a food which can be ingested without further conditioning, and includes foods such as foods and fruits which have been subjected to heat treatment or seasoning, and can be ingested in a raw state. Either. Further, "fine cut or chopped food of a food which can be ingested" means a substance which is chopped or disintegrated, chopped or ground, by solid ingredients in the food which can be ingested. The size of the solid component after the fine cutting or chopping treatment is not particularly limited, and the "cutting or chopping of the food that can be eaten" includes: cutting the food that can be eaten with a kitchen knife or a cutter. The food that can be ingested is disintegrated into small pieces, the food that can be ingested is chopped by a cutting mixer, and the food that can be ingested is ground. Further, the method of chopping the food is not particularly limited, and when the solid content is made small, any of the usual treatment methods can be used. The food can be chopped by using a chopper such as a cutting mixer. Specifically, the auxiliary edible fat and oil composition of the present invention is characterized in that the SFC having a range of 5 to 25 ° C is 3 to 18% and contains an oil and fat and an emulsifier having an HLB value of 1 to 10. The material was obtained by quenching and kneading. The auxiliary edible fat and oil composition of the present invention is preferably in the range of 5 to 25 ° C. 13 201215322 SFC is preferably 8 to 16%, preferably 8 to 12%. In the auxiliary edible fat and oil composition of the present invention, the muscles in the range of 5 to hunger are made within 3 to 18% of the composition of the composition before the quenching treatment, and are easily and food-feedable. The fine cut or the chopped material of the food to be ingested is mixed, and the fine knife or the 1: knife in the food is not scattered, and a food having an overall feeling can be obtained. On the other hand, in the case where the SFC in the range of 5 to 25 is less than 3%, the fluidity of the fat or oil composition is too large, and the required hardness is not obtained, so that fine cuts such as broken food cannot be coagulated. On the other hand, at 5 to 25. (In the case where the SFC in the range is larger than 18%, the fluidity of the oil and fat composition is small enough, but it is too hard, so it is not easily mixed with the solid component. Further, 'in the auxiliary edible fat composition of the present invention The composition before quenching and kneading treatment is in the range of 3 〇 to 4 〇. The SFC system in the 〇 range is preferably 3 to 16%, 4 to 15% is preferred, and 6 to 12% is more preferable. The composition of the composition in the range of 30 to 40 ° C in the range of 3 to 16%, even in the case of mixing into a warm food, the food can be made into a more integrated state. When the food of the edible oil composition is assisted by the invention, 'in the oral cavity, the oil in the above composition is not easily dissolved', and the food is in a state of being eaten, so that it is easy to swallow the swallow and/or 0. In the auxiliary edible oil composition of the present invention, the difference between the SFC at 25 ° C and the SFC at 35 ° C is less than 1% in the composition before the quenching and kneading treatment. Preferably, 7% or less is preferred, and 5% or less is preferred. Because at 25 ° C (room temperature) Near) the difference between the SFC SFC of 35 ° C (the temperature in the oral cavity) in the above range 14

S 201215322 圍内，因此將前述輔助攝食用油脂組成物滿合而付的食品在口腔内較不易散開’且在口中不易黏糊。此外，本發明之輔助攝食用油脂組成物的s F c可依照社團法人日本油化學會編、「基準油脂分析測試法」的 2.2.9-2003固體脂含量(NMR法)作測定。具體而言可使用例如Astec股份有限公司製的測定裝置SFC-2000(NMR法）’如以下所述方式測定。首先，將完全溶解的試樣（油脂組成物）置入測定裝置SFC-2000的測試槽，在60°C保持30分鐘之後，在0°C保持3〇分鐘。進一步在25°C保持30分鐘之後，在〇°C保持30分鐘，然後在測定SFC的溫度保持30分鐘後，測定 SFC。另外，本發明之輔助攝食用油脂組成物在20°C的硬度係以 20000 〜60000N/m2 為佳，以 30000 〜50000N/m2 為較佳。藉由使20°C的硬度成為20000N/m2以上，在使其與可攝食的食品的細切物或切碎物混合的情況，或在與可攝食的食品或可攝食的食品的細切物或切碎物混合之後進行切碎處理的情況，能夠使固體成分更良好而容易地整體化。另外，藉由使20t的硬度成為60000N/m2以下，將前述輔助攝食用油脂組成物與可攝食的食品的細切物或切碎物加以混合的情況，或將前述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切碎物加以混合之後進一步進行切碎處理情況，能夠使操作性更進一步提升。此外，本發明之輔助攝食用油脂組成物之硬度，可使用山電股份有限公司製的RE-33005作測定。具體而言，首 15 201215322 先將試樣（油脂組成物)填充至直徑40mm、高度15mm的圓柱形開口不銹鋼容器，在2〇。(：保存2小時後，置於流變儀的測定台上。接下來設置直徑3mm的活塞，以10mm/秒的速度，對測定試樣按壓10mm，而測定硬度。在本發明之輔助攝食用油脂組成物之中，急冷混捏處理前的組成物含有HLB值為1〜10之乳化劑。在本發明中，所添加的乳化劑的HLB值係以2〜9為佳，以3〜9為較佳，以6〜9為更佳。由於急冷混捏處理前的組成物含有HLB值在上述範圍内的乳化劑，因此本發明之輔助攝食用油脂組成物與不含乳化劑的油脂組成物或含有HLB值不在1〜1〇的範圍的乳化劑之油脂組成物相比，洗淨性非常良好。特別是在30〜40。(：之範圍的SFC為3〜16%之油脂組成物，在使用常溫的自來水的情況或在4〇°C左右的水溫不易溶解，洗淨性差。在本發明中，藉由含有HLB值為1〜1〇之乳化劑，即使在急冷混捏處理則的含有油脂的組成物在3〇〜4〇ec之範圍的SFC為3〜16%的情況下，依然具備高洗淨性。此外’在本申請說明書之中，「油脂組成物的洗淨性」意指油脂組成物由餐具或調理器具等洗淨除去的容易程度。亦即’在洗淨附著有前述油脂組成物及含有其之食品的餐具或調理器具等時’在油污（前述油脂組成物）容易脫落的情況，稱為前述油脂組成物為洗淨性高，油污（前述油脂組成物）不易脫落的情況，稱為前述油脂組成物洗淨性低。本發明之輔助攝食用油脂組成物所使用的乳化劑只要 HLB值為1〜1〇即可，可由食物品等所添加的周知乳化劑之 201215322 中適當地選擇使用。另外，可使用1種乳化劑，或可將2種以上的HLB值為1〜10的乳化劑組合使用。HLB值為1〜10 之乳化劑，具體而言可列舉單甘油脂肪酸酯、二甘油脂肪酸酯、聚甘油脂肪酸酯、有機酸單甘油酯、丙二醇脂肪酸酯、多甘油縮合篦麻油酸酯、蔗糖脂肪酸酯、去水山梨醇脂肪酸酯、聚山梨醇酯、卵磷脂、酵素分解卵磷脂等，而且HLB值為1〜10之物質。較具體而言，可列舉單甘油單油酸醋、單甘油單硬脂酸醋、單甘油單月桂酸I旨、單甘油單辛酸酷、單甘油山茶醇S旨、二甘油單月桂酸S旨、二甘油單油酸醋、二甘油二油酸I旨、二甘油單•二油酸自旨、二甘油單硬脂酸酯、二甘油二硬脂酸酯、二甘油單•二硬脂酸酯、五甘油三油酸酯、五甘油三肉豆蔻酸酯、五甘油六硬脂酸酯、十甘油五油酸醋、十甘油五硬脂酸醋、十甘油十油酸S旨、十甘油十硬脂酸醋，琥拍酸單甘油單硬脂酸醋、檸檬酸單甘油單硬脂酸酯、檸檬酸單甘油單油酸酯、二乙醯基酒石酸單甘油單硬脂酸酯、丙二醇單油酸酯、丙二醇單硬脂酸酯、丙二醇單棕櫚酸酯、丙二醇單山窬酸酯、去水山梨醇單油酸酯、去水山梨醇單月桂酸酯、去水山梨醇單硬脂酸酯、去水山梨醇三硬脂酸酯、去水山梨醇三窬樹酸酯、去水山梨醇單棕櫚酸酯、去水山梨醇三油酸酯等。在本發明中，HLB值為1〜10之乳化劑係以使用選自二甘油單油酸S旨、二甘油二油酸醋、二甘油單•二油酸醋、五甘油三油酸酯、及琥珀酸單甘油單硬脂酸酯所構成之群中1 種或2種以上為佳，使用選自二甘油單油酸自旨、二甘油二油 17 201215322 酸酯、及二甘油單•二油酸酯1種或2種以上為較佳’使用二甘油單油酸s旨或二甘油單.二油酸®旨為更佳。在本發明之輔助攝食用油脂組成物中，可使用HLB值為1〜10之市售的乳化劑。其中以使用POEM DO-100V[HLB 值：8.0，二甘油單油酸酯，理研維他命公司製）、SUNSOFT Q-17B(HLB值：6.5，二甘油單•二油酸酯，太陽化學公司製）、SUNSOFT Q-18B(HLB值：6.5，二甘油二硬脂酸酯，太陽化學公司製）、SUNSOFTA-173E(HLB值：7.0,五甘油三油酸酯，太陽化學公司製）、SUNSOFT No.681NU(HLB 值：8.5，琥珀酸單甘油單硬脂酸酯，太陽化學公司製）、 SUNSOFT No_681SPV、（HLB值：8.5，琥珀酸單甘油單硬脂酸酯，太陽化學公司製）、POEM B-10(HLB值：5.5，號珀酸單甘油單硬脂酸酯、理研維他命公司製）、POEM B-30(HLB值：5.5 ’號珀酸單甘油單硬脂酸酯，理研維他命公司製）、及STEP SS(HLB值：5_3，號拍酸單甘油單硬脂酸酯，花王公司製）等為佳。 HLB值為1〜10之乳化劑的含量’係以相對於本發明之輔助攝食用油脂組成物全體而言的〇_〇1〜5質量％為佳。其中’前述乳化劑的含量合適範圍的下限值，係以相對於本發明之輔助攝食用油脂組成物全體而言的〇·〇5質量％以上為佳’ 0.1質量％以上為較佳，以〇·3質量％以上為更佳。另外，前述乳化劑的含量合適範圍的上限值以3質量％以下為較佳，以2質量％以下為更佳，1.5質量。/。以下甚至更佳，以 1質量°/〇以下為特佳，以0.7質量％以下為最佳。In S 201215322, the foods that are filled with the above-mentioned auxiliary edible oil and fat composition are less likely to spread out in the oral cavity and are not sticky in the mouth. Further, the s F c of the auxiliary edible oil composition of the present invention can be measured in accordance with the solid fat content (NMR method) of 2.2.9-2003, which is compiled by the Japan Oil Chemical Society and the "Standard Oil Analysis Test Method". Specifically, for example, a measuring apparatus SFC-2000 (NMR method) manufactured by Astec Co., Ltd. can be used as described below. First, the completely dissolved sample (oil composition) was placed in a test cell of the measuring device SFC-2000, held at 60 ° C for 30 minutes, and kept at 0 ° C for 3 minutes. After further maintaining 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 hardness of the auxiliary edible fat or oil composition of the present invention at 20 ° C is preferably 20,000 to 60000 N/m 2 and more preferably 30,000 to 50,000 N/m 2 . By making the hardness at 20 ° C 20,000 N/m 2 or more, mixing it with a fine cut or chopped food of a food product that can be eaten, or in a fine cut with a food that can be ingested or a food that can be ingested When the chopped material is mixed and then subjected to the chopping treatment, the solid component can be more integrated and easily integrated. In addition, when the hardness of 20t is 60,000 N/m 2 or less, the auxiliary edible fat or oil composition and the finely cut or chopped product of the edible food can be mixed, or the auxiliary edible fat or oil composition, The mashing treatment can be further improved by mixing the finely cut or chopped food of the food that can be ingested or the food that can be ingested. Further, the hardness of the auxiliary edible oil and fat composition of the present invention can be measured by using RE-33005 manufactured by Sanden Electric Co., Ltd. Specifically, the first 15 201215322 first filled the sample (grease composition) into a cylindrical open stainless steel container having a diameter of 40 mm and a height of 15 mm at 2 Torr. (: After storage for 2 hours, it was placed on a measuring stand of a rheometer. Next, a piston having a diameter of 3 mm was placed, and the measurement sample was pressed at a speed of 10 mm/sec for 10 mm to measure the hardness. Among the oil and fat compositions, the composition before the rapid kneading treatment contains an emulsifier having an HLB value of 1 to 10. In the present invention, the HLB value of the added emulsifier is preferably 2 to 9, and 3 to 9 is Preferably, it is more preferably 6 to 9. Since the composition before the quenching and kneading treatment contains an emulsifier having an HLB value within the above range, the auxiliary edible oil composition of the present invention and the oil composition containing no emulsifier or The oil-repellent property of the emulsifier having an HLB value not in the range of 1 to 1 Å is very good in detergency, especially in the range of 30 to 40. (The range of SFC is 3 to 16% of the fat composition, In the case of using tap water at normal temperature or water temperature of about 4 ° C, it is difficult to dissolve, and the detergency is poor. In the present invention, by containing an emulsifier having an HLB value of 1 to 1 Torr, even in the case of quenching and kneading treatment The composition of the oil and fat in the range of 3 〇 to 4 〇 ec is 3 to 16 In the case of %, the "cleansing property of the oil and fat composition" means that the oil and fat composition is easily removed by washing with dishes or conditioning equipment. When the oil stain (the oil-and-fat composition) is apt to fall off when washing the above-mentioned oil-and-fat composition and the tableware or the conditioning apparatus containing the foodstuffs, the oil-and-fat composition is said to have high washability and oil stain ( In the case where the oil-and-fat composition is not easily detached, it is said that the oil-and-fat composition has low detergency. The emulsifier used in the auxiliary edible oil-and-fat composition of the present invention may have an HLB value of 1 to 1 ,, and may be a food product or the like. An appropriate emulsifier is added in 201215322, and one type of emulsifier may be used, or two or more emulsifiers having an HLB value of 1 to 10 may be used in combination. The emulsification having an HLB value of 1 to 10 may be used. Specific examples thereof include monoglycerin fatty acid ester, diglycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, propylene glycol fatty acid ester, polyglycerin condensed ricinoleate, and sucrose. a fatty acid ester, a sorbitan fatty acid ester, a polysorbate, a lecithin, an enzyme to decompose lecithin, etc., and a substance having an HLB value of 1 to 10. More specifically, a monoglycerol monooleate, Monoglycerol monostearic acid vinegar, monoglycerol monolaurate I, monoglycerol monocaprylate, monoglyceride, S, glycerol monolaurate, diglycerol monooleate, diglycerin dioleate I , diglycerin mono-dioleic acid, diglycerin monostearate, diglyceryl distearate, diglyceryl mono-distearate, pentaglycerol trioleate, pentaglycerin, three nutmeg Acid ester, pentaglycerol hexatarate, decaglycerine pentaoleic acid vinegar, decaglycerine pentastea vinegar, decaglycerin oleic acid S, ten glycerol stearyl sulphate, succinic acid monoglycerol monostearyl Sour vinegar, citric acid monoglyceryl monostearate, citric acid monoglycerol monooleate, diacetyl tartaric acid monoglyceryl monostearate, propylene glycol monooleate, propylene glycol monostearate, propylene glycol Palmitate, propylene glycol monobehenate, sorbitan monooleate, sorbitan monolaurate , Sorbitan monostearate, sorbitan tristearate, sorbitan esters tree three hole in a wall, sorbitan monopalmitate, sorbitan trioleate and the like. In the present invention, the emulsifier having an HLB value of 1 to 10 is selected from the group consisting of diglycerin monooleic acid, diglycerin dioleic acid vinegar, diglycerin mono-dioleic acid vinegar, pentaglycerol trioleate, And one or more of the group consisting of succinic acid monoglyceryl monostearate, preferably selected from the group consisting of diglycerin monooleate, diglycerin oil 17 201215322 acid ester, and diglycerin single • two One or two or more kinds of oleates are preferred, and it is more preferable to use diglycerin monooleic acid or diglycerin monooleic acid. In the auxiliary edible fat and oil composition of the present invention, a commercially available emulsifier having an HLB value of 1 to 10 can be used. Among them, POEM DO-100V [HLB value: 8.0, diglycerin monooleate, manufactured by Riken Vitamin Co., Ltd.), SUNSOFT Q-17B (HLB value: 6.5, diglycerin mono-dioleate, manufactured by Sun Chemical Co., Ltd.) was used. SUNSOFT Q-18B (HLB value: 6.5, diglyceryl distearate, manufactured by Sun Chemical Co., Ltd.), SUNSOFTA-173E (HLB value: 7.0, pentaglycerol trioleate, manufactured by Sun Chemical Co., Ltd.), SUNSOFT No. 681NU (HLB value: 8.5, succinic acid monoglyceryl monostearate, manufactured by Sun Chemical Co., Ltd.), SUNSOFT No. 681 SPV, (HLB value: 8.5, succinic acid monoglyceryl monostearate, manufactured by Sun Chemical Co., Ltd.), POEM B -10 (HLB value: 5.5, phenolic acid monoglyceride monostearate, manufactured by Riken Vitamin Co., Ltd.), POEM B-30 (HLB value: 5.5 ' succinic acid monoglyceride monostearate, manufactured by Riken Vitamin Co., Ltd. ), and STEP SS (HLB value: 5_3, No. acid monoglyceride monostearate, manufactured by Kao Corporation), etc. are preferred. The content of the emulsifier having an HLB value of 1 to 10 is preferably 〇_〇1 to 5% by mass based on the entire auxiliary edible fat or oil composition of the present invention. In the above, the lower limit of the content of the emulsifier is preferably 5% by mass or more based on the total amount of 〇·〇 of the auxiliary edible oil and fat composition of the present invention, preferably 0.1% by mass or more. 〇·3 mass% or more is more preferable. Further, the upper limit of the content of the emulsifier in an appropriate range is preferably 3% by mass or less, more preferably 2% by mass or less, and further preferably 1.5% by mass. /. The following is even better, and it is particularly preferable to be 1 mass ° / 〇 or less, and preferably 0.7 mass % or less.

S 18 201215322 在本發明之辅助攝食用油脂組成物之中，急冷混捏處理前的含有油脂的組成物，只要在5〜25°C之範圍的SFC在3 〜18%的範圍内，且含有HLB值為1〜10之乳化劑即可，就油脂而言’可含有1種油脂，或可含有2種以上的油脂。就乳化劑而言，同樣地可含有1種乳化劑，或可含有2種以上的乳化劑’亦可含有HLB值為1〜1〇之乳化劑與HLB值未滿 1的乳化劑。甚至還可含有油脂或乳化劑以外的成分。在本發明之輔助攝食用油脂組成物之中，急冷混捏處理前的組成物可例示含有選自棕櫚系油脂及在2 〇 ^為液狀的油脂所構成之群中1種或2種以上的油脂、熔點5〇〜8〇。〇的極度硬化油脂、HLB值為1〜10之乳化劑之油脂組成物。選自棕櫊糸油脂及在20°C為液狀的油脂所構成之群中 1種或2種以上的油脂，可列舉丨種棕櫚系油脂、2種棕櫚系油脂之混合物、3種棕櫚系油脂之混合物、i種在2〇〇c為液狀的油脂、2種在20。(：為液狀的油脂之混合物、3種在2〇〇c 為液狀的油脂之混合物、1種棕櫊系油脂與丨種在2〇它為液狀的油脂之混合物、1種棕櫚系油脂與2種在2〇t為液狀的油脂之混合物等。此處，棕橺系油脂是指棕櫊油、棕櫚油的分提油、及將該等氫化處理的油，而不含將棕櫚油或棕櫚分提油完全氫化的油（極度硬化油脂）。棕橺分提油，具體而言可例示i 段分提油的棕櫚油酸、棕櫊硬脂酸、棕櫚油酸的2段分提油的棕櫚油酸(棕櫚超級軟棕油）及棕櫚中熔點分提物 '棕橺硬脂酸的2段分提油的棕櫚油酸(軟棕油）及棕櫚硬脂酸(硬棕 201215322 油）等。。其中尤其以棕櫚超級軟棕油為佳。S 18 201215322 In the auxiliary edible fat and oil composition of the present invention, the oil-and-fat composition before the rapid kneading treatment has an SFC in the range of 5 to 25 ° C in the range of 3 to 18% and contains HLB. The emulsifier may be a value of 1 to 10, and may contain one type of fat or oil in terms of fat or oil, or may contain two or more kinds of fats and oils. The emulsifier may contain one type of emulsifier or two or more types of emulsifiers. The emulsifier may have an emulsifier having an HLB value of 1 to 1 Torr and an emulsifier having an HLB value of less than 1. It may even contain ingredients other than oils or emulsifiers. In the auxiliary edible fat or oil composition of the present invention, the composition before the rapid cooling and kneading treatment may be one or more selected from the group consisting of palm oils and fats and oils in liquid form. Grease, melting point 5 〇 ~ 8 〇.油脂 Extremely hardened oil and fat, an oil composition of an emulsifier having an HLB value of 1 to 10. One or two or more kinds of fats and oils selected from the group consisting of palm oil and fat and liquid oil at 20 ° C include, for example, a palm oil, a mixture of two palm oils, and three palm systems. A mixture of fats and oils, i kinds of oils and fats in 2〇〇c are liquid, and two kinds are in 20. (: a mixture of liquid oils and fats, a mixture of three kinds of oils and oils in 2〇〇c liquid, a mixture of one type of palm oil and one kind of oil, and one type of palm oil. a mixture of oils and fats and two kinds of oils and oils in a liquid state of 2〇t. Here, the palm oil is a fractionated oil of palm oil or palm oil, and the oil which is subjected to the hydrogenation treatment, and does not contain Palm oil or palm oil, fully hydrogenated oil (extremely hardened oil). Palm oil, specifically, can be exemplified in paragraph 2 of palm oleic acid, palmitic stearic acid, palmitoleic acid Palm oleic acid (palm super soft palm oil) and palm smelt extracts of palm oil, palm oleic acid (soft palm oil) and palm stearic acid (hard brown) 201215322 oil), etc. Among them, palm super soft palm oil is especially preferred.

而言製成在5〜 25 C之範圍的SFC在3〜18%的即可。 18°/。的範圍内的油舞㈣，録由併用其他油將棕櫚油分提的方法並無特別限制，使用溶劑分提、乾式分提、乳化分提的任一種方法皆可。本發明之輔助攝食用油脂組成物所含有的棕搁系油脂，亦可使用將該等栋櫚油及棕櫚分提油的2種以上任意地混合而得的油。另外，在20°C為液狀的油脂，意指在2(rc為液狀的油脂並且為先前所說明的棕櫊系以外的油脂。本發明之輔助攝食用油脂組成物所含有的在20°C為液狀的油脂，係以在 20C為液狀的植物油為佳。在20°C為液狀的植物油，具體而言可列舉菜籽油、橄欖油、米油、芝麻油、棉籽油、花生油、玉米油、大豆油、葵花油、紅花油、亞麻仁油、接胡麻油油、以碳數8及/或10之中鏈脂肪酸作為構成脂肪酸的中鏈脂肪酸三甘油醋、以碳數8及/或10之中鏈脂肪酸與碳數12〜24之長鏈脂肪酸作為構成脂肪酸的三甘油酯、及該等的混合油等’從風味方面沒有怪咮道’並可安定供給的觀點考量，其中以菜籽油為佳。本發明之輔助攝食用油脂組成物所含有的在20。(：為液狀的油脂，可使用該等之中的1種’或可將2種以上任意地For the SFC in the range of 5 to 25 C, it can be 3 to 18%. 18°/. Oil Dance in the Scope (4), Recording and Using Other Oils The method of extracting palm oil is not particularly limited, and any method using solvent fractionation, dry fractionation, and emulsification fractionation may be used. The palm oil-based grease to be used in the auxiliary edible oil and fat composition of the present invention may be an oil obtained by mixing two or more kinds of the palm oil and the palm oil. In addition, the oily fat at 20 ° C means that the oil is in the form of 2 (rc is a liquid fat and is a fat other than the brown lining system described above. The auxiliary edible fat and oil composition of the present invention contains 20 °C is a liquid fat or oil, preferably a vegetable oil having a liquid content of 20 C. The vegetable oil which is liquid at 20 ° C may specifically include rapeseed oil, olive oil, rice oil, sesame oil, cottonseed oil, Peanut oil, corn oil, soybean oil, sunflower oil, safflower oil, linseed oil, flax oil, medium-chain fatty acid with a carbon number of 8 and/or 10 as a fatty acid, medium carbon fatty acid triglyceride, carbon number 8 and And/or 10 medium-chain fatty acids and long-chain fatty acids having 12 to 24 carbon atoms are considered as a triglyceride constituting a fatty acid, and such mixed oils have no strangeness in terms of flavor and can be stably supplied. It is preferable that the rapeseed oil is contained in the edible oil and fat composition of the present invention. (: one type of the oil and fat may be used, or two or more of them may be used arbitrarily)

S 20 201215322 混合使用。其中，尤其以在保存55小時後呈液狀且澄清的植物油為較佳，亦即以使用沙拉油為較佳。極度硬化油脂可列舉菜籽;由、橄欖油、米油、芝麻油、棉軒油、花生油、玉米油、大豆油、葵花油、紅花油、亞麻仁油、«麻油油、掠櫚油、棕櫊分提油、及魚油等完全氫化的油。本發明之輔助攝食用油脂組成物所含有的極度硬化油脂’可使用該等之中的！種’或可將2種以上任意混合使用。本發明之輔助攝食用油脂組成物所使用的極度硬化油脂，其炫點係以50〜8叱為佳。藉由使用炫點為％〜崎的極度硬化油脂’可助攝食㈣脂組成物成為適當的硬度。其中’錢祕點為55〜贼的極度硬化油脂為佳，以使用55〜的減硬化油脂為較佳。㈣是在將本發明之輔助攝食用油脂組成物混合至可攝食的食品或可攝食的食品的細切物或切碎物而製作出食品之後，以微波爐等對於前述食品再加熱，或叫溫槽維持溫度的情況，係以使用高芬«籽油的極度硬化油(魅6()t)為最佳。高芬酸菜籽油的極度硬化油不易產生由油脂的溶解、再結晶㈣造成的粗大結晶’因此油脂的粗大結晶所造成的粗粒食感不易發生。在本發明中所使用的高芬酸菜籽油的極度硬化油，其構成脂肪酸中的山茶酸的含量仙3()〜以S 20 201215322 Mixed use. Among them, vegetable oil which is liquid and clarified after 55 hours of storage is preferred, that is, salad oil is preferably used. Extremely hardened oils can be listed as rapeseed; from, olive oil, rice oil, sesame oil, cotton oil, peanut oil, corn oil, soybean oil, sunflower oil, safflower oil, linseed oil, « sesame oil, palm oil, palm 櫊A fully hydrogenated oil such as oil and fish oil. The extremely hardened grease contained in the auxiliary edible fat and oil composition of the present invention can be used in the above! The above may be used in combination of two or more kinds. The extremely hardened grease used in the auxiliary edible fat and oil composition of the present invention preferably has a bright point of 50 to 8 inches. By using the extremely hardened fats and fats of the % to the smudges, it is possible to feed the (four) fat composition into an appropriate hardness. Among them, the 'secret point is 55 to thief's extremely hardened fat and oil, and it is preferable to use 55 to reduce hardened fat. (4) after mixing the auxiliary edible oil and fat composition of the present invention into a finely cut or chopped food of a food or edible food which can be ingested, and then reheating the food with a microwave oven or the like, or warming it In the case where the temperature is maintained in the tank, the extremely hardened oil (Charming 6()t) using Gofen «seed oil is preferred. The extremely hardened oil of the high-fat acid rapeseed oil is less likely to cause coarse crystals caused by the dissolution and recrystallization of the oil (4). Therefore, the coarse grain texture caused by the coarse crystals of the oil is less likely to occur. The extremely hardened oil of the high-fenthic rapeseed oil used in the present invention, which constitutes the content of the camellic acid in the fatty acid (3)

35〜糧W—嫩佳。另t卜前: 南介酸菜籽油的極度硬化油’其块價以2以下為佳，以W 21 201215322 下為較佳。，匕在本&明之輔助攝食用油脂組成物為含有選自標搁系 ’由月曰及在2〇c為液狀的油脂所構成之群中1種或2種以上的油月曰熔點5〇〜8〇°C的極度硬化油脂、HLB值為ι〜10之乳化月I之油月日組成物的情況，選自掠櫚系油脂及在如。c為液的油月曰所構成之群中1種或2種以上的油脂的含量，係以相對於本發明之a <補助攝食用油脂組成物全體而言的82 99 〜94’"f量％為佳，以84·9〜91.9質量％為較佳，以87 7〜 7質1%為最佳。另一方面，炫點為50〜80°C的極度硬化油的含$，係叫目對於本發明之輔助攝食用油脂組成物全體而5的5〜17質量％為佳，以8〜15質量％為較佳，以8〜 12質量％為最佳。再者，HLB值為卜1()之乳化劑的含量，係以相對於本發明之輔助攝食用油脂組成物全體而言的 ^〜5質量％為佳’以〇·1〜2質量％為較佳，以〇.3〜〇7質置％為特佳。藉由將含量設定在上述數值關，本發明之輔助攝食用油脂組成物能夠使可攝食的食品的細切物或切碎物中的m體成分適度地凝集而不會散開，料整體感，且洗淨性優異。？在本發明之輔助攝食用油脂組成物中，除了油脂或乳 =以外，還可因應必要，在不損及本發明之機^範^ 多合—般而言使用於食品的乳化劑、脫脂奶粉、大豆蛋白、 :類、搬粉、化工澱粉、糊精、生育盼或維生素C等抗氧化 ^、者色劑、香料、增黏劑等。增黏劑可列舉例如瓜爾膠、刺槐且膠、鹿角菜膠、阿拉⑽、海該類、果膠 '黃原35 ~ grain W - tender good. The other is: The extremely hardened oil of the sauerkraut oil is preferably less than 2, preferably W 21 201215322. The 油脂匕、、、、、、、、、、、、、、、、、、、、、、、、、、、、、、、、、、、、、、、、、、、、、、、、 5 ～ 8 〇 ° C extremely hardened oil, HLB value of ι ~ 10 emulsified month I oil month composition, selected from the palm oil and such as. The content of one or two or more kinds of fats and oils in the group consisting of oily liquid sputum of liquid c is 82 99 to 94'" with respect to the whole of a <subsidized edible oil and fat composition of the present invention; The amount of f is preferably from 84 to 91.99% by mass, and preferably from 87 to 7%. On the other hand, the extremely hardening oil containing 50 to 80 ° C contains $, which is preferably 5 to 17% by mass of the auxiliary edible oil composition of the present invention, and preferably 8 to 15% by mass. % is preferably, preferably 8 to 12% by mass. Further, the content of the emulsifier having an HLB value of 1 () is preferably from 5% by mass to 5% by mass based on the total amount of the auxiliary edible fat or oil composition of the present invention. Preferably, the mass % of 〇.3~〇7 is particularly good. By setting the content to the above value, the auxiliary edible fat and oil composition of the present invention can appropriately agglomerate the m-shaped component of the finely cut or chopped food of the edible food without dispersing, and the overall feeling, And excellent in detergency. ? In the auxiliary edible fat and oil composition of the present invention, in addition to the fat or the milk, the emulsifier and the skimmed milk powder used in the food can be used as necessary without damaging the machine of the present invention. Soy protein, : class, moving powder, chemical starch, dextrin, fertility expectant or vitamin C and other antioxidants, colorants, perfumes, tackifiers, etc. Examples of the tackifier include guar gum, locust and gum, carrageenan, ala (10), sea, and pectin.

S 22 201215322 膠、聚二葡萄糖、羅望子膠、洋車前子膠、結晶纖維素、羧甲基纖維素、甲基纖維素、洋菜、葡甘露聚糖、明膠等。本發明之辅助攝食用油脂組成物係將含有油脂及乳化劑的組成物急冷混捏處理所得到之油脂組成物。具體而言’將作為輔助攝食用油脂組成物而摻合的油脂與乳化劑加以混合，將所得到的混合物加熱使其炼融之後作急冷混捏處理，或在加熱溶融的油脂中添加乳化劑而溶解混合之後作急冷混捏處理，藉此可得到本發明之輔助攝食用油脂組成物。在本發明之輔助攝食用油脂組成物中含有2種以上的油脂或2種以上的乳化劑的情況下，將所含有的全部油脂及乳化劑溶解混合之後，進行急冷混捏處理。將油脂加熱炫融的溫度，可考慮油脂的炫點而適當地 ' 決定’而以加熱至50〜100°C為佳，加熱至60〜90°C為較佳。另外，在使用2種以上的油脂的情況，可將油脂混合之後加熱熔融，或可將各個油脂分別加熱熔融之後，在急冷混捏處理前將其混合。急冷混捏處理，通常能夠以與製造乳瑪琳或酥油的情況同樣的方式進行。例如冷卻條件可設定為-0-5PC/分鐘以上，宜為-5°C/分鐘以上。另外，急冷混捏處理通常能夠藉由使用製造乳瑪琳或酥油的情況所使用的急冷混捏機而進行，亦可因應必要混入例如空氣、氮氣等氣體。例如可藉由作為乳瑪琳製造機所使用的 Votator、Combinator、Prefector、Onlator 等密閉連續式束管冷卻機、或使用板式熱交換器等而進行急冷混捏 23 201215322 處理mm捏處理中，亦可使用開放型的 DiaCooler與Complector的組合。另外，在例如本發明之輔助攝食用油脂組成物為含有選Μ示櫚系油脂及在2〇 C為液狀的油脂所構成之群中丄種或2種以上的油脂、溶點5〇〜啊的極度硬化油月旨、與则值為1〜1G之乳化劑之油脂組成物的情況，將選自標桐系油脂及在2(TC為液狀的油脂所構成之群中i種或2種以上的油脂、溶點50〜8(TC的極度硬化油月旨、與则值為卜忉之乳化劑加熱’使其溶解混合之後’使心冷混捏機急冷^ 處理，藉此可製造出本發明之輔助攝食用油脂組成物。本發明之輔助攝食用油脂組成物可填充至可挽性容器或方形容ϋ而使用。_是將本發日月之獅攝食用油脂祖成物填充至可撓性容H之容器包裝的適合㈣及/或吸嚼困難者之輔助攝仙之油脂組成物，可由容器將辅助攝食用油脂組成物輕易取出，操作性優異。此外，可繞性容写意指美乃滋等所使用的這種具有柔軟性的容器，可列舉例1 聚乙稀製的容器等。另外，可撓性容器的形狀私受到特別限定，杯狀、管狀、枕式包裝狀、袋子等任一形狀皆可。杯狀可撓性容器的材質可使用聚丙烯等。另外，就管狀可換性容器材質而言，管子的部分可用聚乙稀、聚對苯二甲酸乙二醋、積層有㈣積層管等蓋子的部分可使用聚丙烯、硬質聚乙歸等。另外’枕式包裝狀的可換性容器之#f可使用聚丙稀等。接下來針對本發明之吞錢/.且翻難者用之食品S 22 201215322 Glue, polydextrose, tamarind gum, psyllium gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, Chinese cabbage, glucomannan, gelatin and the like. The auxiliary edible oil and fat composition of the present invention is a fat or oil composition obtained by quenching and kneading a composition containing a fat or oil and an emulsifier. Specifically, 'the fat or oil blended as an auxiliary edible fat and oil composition is mixed with an emulsifier, and the obtained mixture is heated to be smelted, and then subjected to rapid kneading or kneading, or an emulsifier is added to the heated and melted fat or oil. After the mixture is dissolved and mixed, it is subjected to quenching and kneading treatment, whereby the auxiliary edible oil composition of the present invention can be obtained. When two or more types of fats and oils or two or more types of emulsifiers are contained in the auxiliary edible fat and oil composition of the present invention, all of the contained fats and oils and the emulsifier are dissolved and mixed, and then subjected to rapid mixing and kneading. The temperature at which the grease is heated and melted may be appropriately determined in consideration of the scent of the grease, and it is preferably heated to 50 to 100 ° C, and 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 heated and melted after being mixed, or the respective fats and oils may be separately heated and melted, and then mixed before being quenched and kneaded. The quenching and kneading treatment can usually be carried out in the same manner as in the case of producing a milky margarine or ghee. For example, the cooling condition can be set to -0 to 5 PC/min or more, preferably -5 ° C / min or more. Further, the quenching and kneading treatment can be usually carried out by using a quenching kneader used in the case of producing a milky margarine or ghee, or a gas such as air or nitrogen may be mixed as necessary. For example, it can be subjected to quenching and kneading by a closed continuous beam tube cooler such as a Votator, a Combinator, a Prefector or an Onlator used as a milk Marin manufacturing machine, or a plate heat exchanger. Use the open combination of DiaCooler and Complector. In addition, for example, the auxiliary edible fat and oil composition of the present invention is a mixture of two or more kinds of fats and oils and a melting point containing a selected oil-based oil and a liquid oil in a liquid state of 2〇C. The case of an extremely hardened oily oil and an oil composition of an emulsifier having a value of 1 to 1 G, which is selected from the group consisting of a tung oil and a group of 2 (TC is a liquid oil) Two or more kinds of fats and oils, melting point 50 to 8 (the extremely hardening oil of TC is used, and the emulsifier of the enthalpy is heated to 'dissolve and mix', then the heart-cooled kneader is quenched and processed, thereby manufacturing The auxiliary edible oil and fat composition of the present invention can be used by filling the edible oil composition of the present invention into a disposable container or a square container. It is suitable for the packaging of the flexible container of (H) and/or the auxiliary of the chews, which can be easily taken out by the container, and has excellent operability. Freehand refers to the softness of the content used by mayon and the like. Examples of the container made of polyethylene and the like are as follows: The shape of the flexible container is particularly limited, and any shape such as a cup shape, a tubular shape, a pillow packaging shape, or a bag may be used. For the material of the tubular exchangeable container, the part of the tube may be made of polyethylene, polyethylene terephthalate or laminated (4) laminated tubes, etc. In addition, the polystyrene can be used as the #f of the interchangeable container of the pillow type package. Next, the food for swallowing money and the food for the present invention can be used for the present invention.

S 24 201215322 及其製造方法作說明。本發明之吞嚥及/或咀嚼困難者用之食品，其特徵為：含有本發明之輔助攝食用油脂組成物、與可攝食的食品的細切物或切碎物。可攝食的食品，可列舉例如將牛肉、豬肉、雞肉、羊肉、馬肉等畜肉類、或竹莢魚、鯖魚、秋刀魚、鬼頭刀、馬舌雜、鰹魚、黃縛鮪、旗魚、經魚、鳕魚、圓鳕等魚類、高麗菜、胡蘿蔔、洋蔥、馬鈐薯、菠菜、萵苣、番茄等蔬菜類、蘋果、蜜柑、梨子、鳳梨、草莓、柿子、西瓜、哈密瓜等水果、裙帶菜、昆布、羊栖菜等海藻類、飯、粥、麵包、烏龍麵、騫麵、義大利麵等加以調理的食品。關於 ' 水果或番茄、生魚片用的魚類等可生吃的食品，也包括在可攝食的食品。其他，在可攝食的食品中，也包括在漢堡排等將畜肉類加工的畜肉加工食品、將鮪魚片或沙丁魚丸子等魚肉類加工的魚肉加工食品等調理過後的加工食品。本發明之吞嚥及/或咀嚼困難者用之食品，係以含有選自畜肉加工食品、魚肉加工食品、蔬菜類、果實類、麵類、飯、粥、麵包類、及海藻類所構成之群中1種或2種以上的食品或其切碎物、與本發明之輔助攝食用油脂組成物為佳。本發明之吞嚥及/或咀嚼困難者用之食品，係不會使食品之中較小的固體成分散開，而具有整體感的食品。這是因為將藉由細切或切碎而使固體成分變小的食品、與本發明之輔助攝食用油脂組成物加以混合，藉此使固體成分彼此適度地凝集，而容易將食品整體化，亦即，可改善食品 25 201215322 的整體感。因此本發明之吞嚥及/或咀嚼困難者用之食品，在攝取食品時，能夠不撤落而容易地運至口中，且即使在口腔内固體成分也不易散開，容易形成食塊，吞嚥及/或咀嚼困難者亦容易呑嚥。再者，即使是加水的糊狀食物，也能夠防止攝取卡路里的減低。本發明之吞嚥及/或咀嚼困難者用之食品可藉由將食品之中較小的固體成分與本發明之輔助攝食用油脂組成物混合而製造。例如藉由在預先切細、使用切割攪拌機等切碎機切碎的食品中混合本發明之輔助攝食用油脂組成物，可製造出本發明之吞嚥及/或咀嚼困難者用之食品。在可攝食的食品的細切物或切碎物的水分多的情況，與本發明之輔助攝食用油脂組成物混合時，亦可併用太白粉或市售的祠性製劑等。其中一個例子可列舉在水分多的食品的細切物中添加市售的濃稠性製劑（例如曰清OilliO Group股份有限公司製’商品名：Toromiup V)，在賦予濃稠性之後，將適合吞°燕及/或困難者之輔助攝食用油脂組成物混合。其他還可在將切碎處理前的固體成分大的食品、與本發明之輔助攝食用油脂組成物混合之後，藉由切割攪拌機等進行切碎處理’藉此製造出本發明之吞嚥及/或咀嚼困難者用之食品。另外還可將預先使固體成分變小的食品與本發明之輔助攝食用油脂組成物混合之後，進一步藉由攪拌機等進行切碎處理。本發明之吞嚥及/或咀嚼困難者用之食品，若以食品的形狀來大致分類，則可分成糊狀食物與糰狀食物。S 24 201215322 and its manufacturing method are explained. The food for persons having difficulty swallowing and/or chewing according to the present invention is characterized by comprising: a cut-off product or a chopped product of the edible edible oil composition of the present invention and a food which can be ingested. For foods that can be eaten, for example, meat such as beef, pork, chicken, lamb, horse meat, or horse mackerel, squid, saury, ghost head knife, horse tongue, squid, yellow scorpion, swordfish, and squid Fish, squid, scorpion fish, cabbage, carrot, onion, horse yam, spinach, lettuce, tomato and other vegetables, apple, mandarin, pear, pineapple, strawberry, persimmon, watermelon, cantaloupe and other fruits, wakame Foods such as seaweed, rice, porridge, bread, udon noodles, noodles, and scallions, such as kelp and yam. Foods that can be eaten raw such as fruits or tomatoes, fish for sashimi, and foods that can be eaten. In addition, in the foods that can be eaten, processed foods such as processed meat products processed with meat and meat, processed fish processed with fish such as squid fillets or sardines, are processed. The food for people who have difficulty swallowing and/or chewing according to the present invention comprises a group consisting of processed meat products, processed fish products, vegetables, fruits, noodles, rice, porridge, bread, and seaweed. One or two or more kinds of foods or chopped products thereof, and the auxiliary edible oil composition of the present invention are preferred. The food of the present invention which is difficult to swallow and/or chew is a food which does not disperse a small solid among the foods and has a holistic feeling. This is because the food having a small solid content by fine cutting or chopping is mixed with the auxiliary edible fat and oil composition of the present invention, whereby the solid components are appropriately aggregated, and the food is easily integrated. That is, it can improve the overall sense of food 25 201215322. Therefore, the food for the person who is swallowed and/or chewed by the present invention can be easily transported to the mouth without taking it out when ingesting the food, and even if the solid component in the oral cavity is not easily dispersed, it is easy to form a food mass, swallowing and/or Or people who have difficulty chewing can easily choke. Furthermore, even a paste-like food with added water can prevent the reduction of calorie intake. The food for swallowing and/or chewing of the present invention can be produced by mixing a small solid component of the food with the auxiliary edible fat or oil composition of the present invention. For example, the food for swallowing and/or chewing of the present invention can be produced by mixing the auxiliary edible fat or oil composition of the present invention in a food product shredded by a chopper which is cut in advance and cut using a cutting mixer. In the case where the fine cut or the chopped product of the edible food has a large amount of water, it may be used in combination with the auxiliary edible fat or oil composition of the present invention, or a white powder or a commercially available inert preparation may be used in combination. In one of the examples, a commercially available thick preparation (for example, 'Mori, OilliO Group Co., Ltd.' trade name: Toromiup V) may be added to the fine cut of the food having a large amount of water, and after the thickening is imparted, it will be suitable. Swallowing swallows and/or assisted by the hard-to-eat edible oil composition. In addition, the food having a large solid content before the chopping treatment may be mixed with the auxiliary edible oil and fat composition of the present invention, and then chopped by a cutting mixer or the like to thereby produce the swallowing and/or the present invention. Food for people who have difficulty chewing. Further, the food having a small solid content in advance may be mixed with the auxiliary edible oil and fat composition of the present invention, and further subjected to a chopping treatment by a stirrer or the like. The foods for those who have difficulty swallowing and/or chewing according to the present invention can be classified into a paste-like food and a dough-like food if they are roughly classified according to the shape of the food.

S 26 201215322 A。此處’糊狀食物(MixefDiet)」是指將加水的可攝食的 h的細切物或切碎物以切割攪拌機等切碎，流動性高的〇口0 .ΤΓ-. ρ 面’糰狀食物（”Mat〇me"Diet)」是指含有可攝艮的p…的細切物或切碎物，不具有流動性或流動性低’而固體成分不易散開的食品。八丨4糊狀&物可藉由將可攝食的食品，宜為將固體成刀切細的食品(所謂碎末食物）、本發明之輔助攝食用油脂組成物、及高湯等水分之混合物混合、切碎而製造。糊狀食物的配方可依照製成何種程度的流動性的糊狀 4 及作為原料所使用的食品種類、或所含有的油分 ^火刀等而適當地難q例示例如可攝食的食品的細切二或切碎物刚質量份、本發明之攝食輔助用油脂組成物i 〜1〇〇質量份（宜為丨〜別質量份）、及水細〜麵質量份這樣的配方。物尤糊狀食物的製造方法而言，例如在漢堡排的糊狀食的情況，可藉由在切成塊狀而調理過後的漢堡排中加入本發明之辅助攝食用油脂組成物與高湯之後，以食物處理器切碎、混合1〇秒鐘〜i分鐘而製造。乃一方面 ^ 職食物可藉由將固體成分切細的食品（所 =碎末食物）、與本發明之輔助攝食用油脂組成物混合而 ^亦可因應必要在混合後以食物處理器切碎、混合。另 ^钿狀條村藉㈣可攝食时㈣本發.輔助攝食而知組成物混合，並以食物處理器將該混合物切碎、混合氣造。可藉由適當地摻水而調整所得到食品的流動性。 27 201215322 _狀食物的配方，可依照作為原料所使用的食品種類、或所含有的油分成水分等而適當地調整。可例示例如可攝食的食品的細切物或切碎物100質量份、適合吞嚥及/ 或咀嚼困難者之輔助攝食用之油脂組成物5〜1〇〇質量份 (宜為5〜5〇質量份）這樣的配方。另外還可因應必要添加高湯等的水分。就糰狀食物的製造方法而言，例如在雞肉的糰狀食物的情況，可藉由在煮熟的雞胸肉中加入本發明之輔助攝食用油脂組成物之後，拉以食物處理器切碎、混合1〇秒鐘〜i 分鐘而製造。另外，在高麗菜或胡蘿蔔的糰狀食物的情況，可藉由將川燙後的高麗菜或胡蘿蔔切細成約5mm以下的大小之後，加入本發明之輔助攝食用油脂組成物並加以混合而製造。另外還可藉由在川燙後的高麗菜或胡蘿蔔中加入本發明之輔助攝艮用油脂組成物之後，以食物處理器等切碎而製造。其他方面，本發明之呑嚥及/或咀嚼困難者用之食品，亦可因應必要在補及本發明之魏的範_摻合一般食 :所添加的生育較維生紅等抗氧化劑、鹽'砂糖等調味增黏鮮。增《丨可❹上述_舉的物質。 [實施例] 1下來揭示實施例等而對本發明作進_步詳細說明，本發明並不受以下實施例等所限定。 [參考例] <輔助攝食用油脂組成物之配方>S 26 201215322 A. Here, 'MixefDiet' means a fine cut or chopped material of the feedable h which is added with water, and is chopped by a cutting mixer or the like, and has a high fluidity of the mouth. 0. ΤΓ-. ρ face' Food ("Mat〇me"Diet)" refers to a food containing a fine cut or chopped material of p... which does not have fluidity or low fluidity and which is difficult to disperse solid components. The gossip 4 paste & can be a food mixture which can be ingested, preferably a food which cuts the solid into a knife (so-called ground food), an auxiliary edible oil composition of the present invention, and a mixture of water such as broth Mixed, chopped and manufactured. The formulation of the mushy food can be appropriately exemplified according to the degree of fluidity of the paste 4 and the type of food used as the raw material, or the oil content, the fire knife, etc. A formulation in which the digested material or the shredded material is in the form of a mass fraction, i to 1 part by mass of the food-feeding auxiliary composition (preferably 丨 to other parts by mass), and water to noodle parts. In the case of a mushy food preparation method, for example, in the case of a mushy food of a hamburger platter, the auxiliary edible oil composition and the broth of the present invention can be added to the hamburger platter which has been conditioned in a cut shape. It is made by chopping and mixing with a food processor for 1 second to i minutes. On the one hand, the food can be mixed with the food ingredient (the raw food) which is chopped solid ingredients, and the auxiliary edible oil composition of the present invention, or may be chopped by the food processor after mixing as necessary. ,mixing. In addition, the village can be used for food intake (4). The hair is mixed. The fluidity of the obtained food can be adjusted by appropriately mixing water. 27 201215322 The formulation of the _ food can be appropriately adjusted according to the type of food used as the raw material or the oil contained in the oil. For example, 100 parts by mass of the fine cut or chopped food of the food which can be ingested, and the auxiliary oil for the swallowing and/or chewing difficulty are 5 to 1 part by mass (preferably 5 to 5 inches). Parts) such a recipe. In addition, it is necessary to add water such as soup. In the case of the method for producing a lumpy food, for example, in the case of a lumpy food of chicken, the edible oil composition of the present invention may be added to the cooked chicken breast meat, and then the food processor is chopped, Manufactured by mixing 1 〜 second ~ i minutes. In addition, in the case of a lumpy food of Korean cabbage or carrot, the Korean cabbage or carrot after kneading can be cut into a size of about 5 mm or less, and then the auxiliary edible oil composition of the present invention is added and mixed. . Further, by adding the fat or oil composition for auxiliary filming of the present invention to the cabbage or carrot after the scald, the product can be produced by shredding with a food processor or the like. In other aspects, the food for use in the pharyngeal and/or chewable of the present invention may also be supplemented with the general formula of the invention according to the invention: the added antioxidants and salts such as vitamins. 'Sand sugar and other seasonings to increase the viscosity. Increase the number of substances that can be used in the above. [Embodiment] 1 The present invention will be described in detail with reference to the embodiments and the like, and the present invention is not limited by the following examples and the like. [Reference example] <Formulation of auxiliary edible oil and fat composition>

S 28 201215322 依照表1〜3所記載的比率，製造出摻合各種油脂及聚甘油脂肪酸酯的油脂組成物。此外，所使用的原料如以下所述。菜籽油：日清OilliO Group股份有限公司製，商品名：菜籽白絞油（S) 棕櫚分提油：SOUTHEN NISSHIN BIO-TECH SDN， BHD.公司製，碘價68的棕櫚超級軟棕油S 28 201215322 According to the ratios shown in Tables 1 to 3, a fat or oil composition in which various fats and oils and polyglycerin fatty acid esters were blended was produced. Further, the raw materials used are as follows. Rapeseed oil: Nissin OilliO Group Co., Ltd., trade name: Rapeseed white skein (S) Palm oil: SOUTHEN NISSHIN BIO-TECH SDN, BHD. Company, iodine price 68 palm super soft palm oil

高芥酸菜籽油的極度硬化油：橫關油脂工業股份有限公司製，商品名：高芥酸菜籽極度硬化油，熔點：60°C 棕櫊油的極度硬化油：橫關油脂工業股份有限公司製，商品名；棕櫚極度硬化油，熔點：58°C 聚甘油脂肪酸酯：市售品，熔點：65°CExtremely hardened oil of canola oil: manufactured by Hengguan Oil & Fat Industry Co., Ltd., trade name: high mustard rapeseed oil, melting point: 60 °C Extremely hardened oil of palm oil: Hengguan Oil Industry Co., Ltd. Co., Ltd., trade name; palm hardened oil, melting point: 58 ° C Polyglycerol fatty acid ester: commercial, melting point: 65 ° C

[表1] 配方（質量％) 油脂組成物 1 2 3 4 5 菜籽油 99 97 95 90 85 棕櫚分提油 — — — — — 高芥酸菜籽油的極度硬化油 1 3 5 10 15 棕棚油的極度硬化油 — — — — — 聚甘油脂肪酸酯 — — — — — [表2] 配方（質量％) 油脂組成物 6 7 8 9 10 菜籽油 95 90 — — 90 棕櫚分提油 — — 95 90 — 高芥酸菜籽油的極度硬化油 — — — — 9 掠櫚油的極度硬化油 5 10 5 10 — 聚甘油脂肪酸酯 — — — — 1 29 201215322 [表3][Table 1] Formulation (% by mass) Oil composition 1 2 3 4 5 Rapeseed oil 99 97 95 90 85 Palm oil - — — — Extremely hardened oil of canola oil 1 3 5 10 15 Brown Extremely hardened oil for shed oil — — — — Polyglycerol fatty acid ester — — — — [Table 2] Formulation (% by mass) Grease composition 6 7 8 9 10 Rapeseed oil 95 90 — 90 Palm oil — — 95 90 — Extremely hardened oil of canola oil — — — 9 Extremely hardened oil of palm oil 5 10 5 10 — Polyglycerol fatty acid ester — — — — 1 29 201215322 [Table 3]

高齐酸菜軒油的極度硬化油棕櫚油的極度硬化油 20 聚甘油脂肪酸酯 <各種油脂組成物之SFC之測定> 測定依照表i〜3之配方所調製出的各油脂組成物之 SFC。SFC係使用Astec股份有限公司製的測定裝置 SFC-2000(NMR法)作測定。首先’將加熱至8〇t而完全溶解的試樣(油脂組成物处置入測試槽’在贼保持30分鐘之後’在吖保持3〇分鐘。進-步在25°C保持30分鐘之後，在οχ；保持％分鐘然後在測定SFC的溫度（5°〇)保持30分鐘後，測定SFC。以相同條件進行2次測定’將所得到的兩個值之平均值定為在的 SFC(%)。以同樣的方法測定在i〇°c、15°C、20°C、25°C、 30°C、35°C、40°C的SFC(%)。將測定結果揭示於表4及5。 [表4] 油脂組成物之SFC(°/〇) 配方1 配方2 配方3 配方4 配方5 配方6 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 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 2.0 40°C 0.1 1.3 3.4 7.0 11.9 1.3Extremely hardened oil of extremely hardened oil palm oil of Gaoqi sauerkraut oil 20 Polyglycerol fatty acid ester <Measurement of SFC of various oil and fat compositions> Determination of each of the oil and fat compositions prepared according to the formulations of Tables i to 3 SFC. The SFC system was measured using a measuring device SFC-2000 (NMR method) manufactured by Astec Co., Ltd. First, 'sample the oil to 8 〇t and dissolve completely (the grease composition is disposed in the test tank 'after the thief is kept for 30 minutes' for 3 minutes in the 。. After the step is kept at 25 ° C for 30 minutes, Οχ; keep % minutes and then measure SFC for 30 minutes after measuring the temperature of SFC (5 ° 〇). Two measurements were performed under the same conditions. SFC (%) at i〇°c, 15°C, 20°C, 25°C, 30°C, 35°C, and 40°C was measured in the same manner. The measurement results are disclosed in Tables 4 and 5. [Table 4] SFC (°/〇) of the oil composition Formula 1 Formulation 2 Formulation 3 Formulation 4 Formulation 5 Formulation 6 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 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 2.0 40°C 0.1 1.3 3.4 7.0 11.9 1.3

S 30 201215322 [表5] 油脂組成物之SFC(°/〇: 配方7 配方8 配方9 配方10 配方11 配方12 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 °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 其結果，熔點50〜80°C的極度硬化油含量相對於油脂組成物全體而言未滿5質量％的配方例1及2，在5〜25。(：之範圍的SFC未滿3%。另外，含有熔點50〜80°C的極度硬化油20質量％的配方例12，在5〜25 °C之範圍的SFC大於 18°/。。其他配方例在5〜25°C之範圍的SFC為3〜18%。 <輔助攝食用油脂組成物之製造> 依照表1〜3的配方，將各種油脂及聚甘油脂肪酸酯置入容器中，在80°C加熱溶解混合後，將容器置入冰水中，並加以混捏，藉此得到急冷混捏處理的油脂組成物50g。分別將基於配方例3〜11所得到的油脂組成物，定為參考實施例1〜9(有作急冷混捏處理）。另一方面，分別將基於配方例 1、2、及12所得到的油脂組成物，定為參考比較例1、2、及3(有作急冷混捏處理）。依照配方例4、7、9、及10，將各種油脂及聚甘油脂肪酸酯置入不銹鋼容器中’在80°C加熱溶解混合後，使用混合機急速混捏處理’藉此得到急冷混捏處理的油脂组成物 31 201215322 6kg。分別將基於配方例4、7、9、及10所得到的油脂組成物，定為參考實施例10〜13(有作急冷混捏處理）。依照表1〜3之配方例，將各種油脂及聚甘油脂肪酸酯置入容器，在80°C加熱溶解混合後，在室溫放涼，得到油脂組成物5 0 g。分別將基於配方例1〜12所得到的油脂組成物，定為參考比較例4〜15(無作急冷混捏處理）。 <辅助攝食用油脂組成物之外觀、風味、食感> 評估所得到的各油脂組成物之外觀、風味、食感。將評估結果分別揭示於表6及7。此外，各項目的評估基準如以下所示。油脂組成物之外觀 A :沒有流動性，有硬度。 B :沒有流動性，有硬度，但是與A相比較為柔軟。 C:沒有流動性，並且太硬。亦即，太硬而不易與碎末食物等混合。 D:有流動性，沒有硬度。亦即，由於有流動性而沒有硬度故無法將碎末食物等凝聚。風味、食感 A :沒有異味、異臭，沒有粗粒，舌頭觸感滑順。 B :具有粗粒，舌頭觸感差。 C :有異味、異臭。S 30 201215322 [Table 5] SFC of grease composition (°/〇: Formulation 7 Formulation 8 Formulation 9 Formulation 10 Formulation 11 Formulation 12 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 °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 Result In the formulation examples 1 and 2 in which the content of the extremely hardened oil having a melting point of 50 to 80 ° C is less than 5% by mass based on the entire fat and oil composition, the ratio is 5 to 25. The range of the SFC is less than 3%. Formulation Example 12 containing 20% by mass of the extremely hardened oil having a melting point of 50 to 80 ° C, the SFC in the range of 5 to 25 ° C is more than 18 ° /. The other formula has an SFC of 3 in the range of 5 to 25 ° C. ～18%. <Manufacture of auxiliary edible oil and fat composition> According to the formulations 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 dissolved at 80 ° C, and then the container was placed. It is poured into ice water and kneaded, thereby obtaining 50 g of the oil composition for quenching and kneading treatment, which will be based on The oil and fat compositions obtained in the respective Examples 3 to 11 were designated as Reference Examples 1 to 9 (having a quenching and kneading treatment). On the other hand, the oil and fat compositions obtained according to Formulation Examples 1, 2, and 12, respectively, Reference is made to Comparative Examples 1, 2, and 3 (with quenching and kneading treatment). According to Formulation Examples 4, 7, 9, and 10, various fats and polyglycerin fatty acid esters were placed in a stainless steel container 'at 80 ° C After heating and dissolving and mixing, the mixture was rapidly kneaded by a mixer to obtain a fat-and-oil kneading oil composition 31 201215322 6 kg. The oil and fat compositions obtained in Formulations 4, 7, 9, and 10 were designated as reference. Examples 10 to 13 (has been subjected to 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, heated and dissolved at 80 ° C, and then allowed to cool at room temperature to obtain The oil and fat composition was 50 g. The oil and fat compositions obtained in Formulation Examples 1 to 12 were designated as Reference Comparative Examples 4 to 15 (without quenching and kneading treatment). <Appearance and flavor of the auxiliary edible fat and oil composition. , food sensation > evaluation of each fat obtained Appearance to the composition, flavor, mouth-feel. The evaluation results are disclosed in Tables 6 and 7. In addition, the evaluation criteria for each item are as follows. Appearance of the oil composition A: No fluidity, hardness. B: No fluidity, hardness, but softer than A. C: No fluidity, and too hard. That is, it is too hard to mix with the broken food. D: It has fluidity and no hardness. That is, since there is fluidity and there is no hardness, it is impossible to coagulate the broken food or the like. Flavor, food sense A: No odor, no smell, no coarse grain, smooth tongue feel. B: It has a coarse grain and a bad touch on the tongue. C: There is odor and smell.

S 32 201215322 [表6] 油脂組成物之外觀、風味、食感、急冷混捏處理的有無配方例外觀風味、食感急冷混捏處理的有無參考實施例1 配方3 B A 有參考實施例2 配方4 A A 有參考實施例3 配方5 A A 有參考實施例4 配方6 B A 有參考實施例5 配方7 A A 有參考實施例6 配方6 B A 有參考實施例7 配方9 A A 有參考實施例8 配方10 A A 有參考實施例9 配方11 B A 有參考實施例10 配方4 A A 有參考實施例11 配方7 A A 有參考實施例12 配方9 A A 有參考實施例13 配方10 A A 有 [表7] 油脂組成物之外觀、風味、食感、急冷混捏處理的有無配方例外觀風味、食感急冷混捏處理的有無參考比較例1 配方1 D A 有參考比較例2 配方2 D A 有參考比較例3 配方2 C B 有參考比較例4 配方1 D B 無參考比較例5 配方2 D B 無參考比較例6 配方3 D B 無參考比較例7 配方4 D B 無參考比較例8 配方5 D B 無參考比較例9 配方6 D B 無參考比較例10 配方7 D B 無參考比較例11 配方6 D B 益參考比較例12 配方9 D B 無參考比較例13 配方10 D B 參考比較例14 配方11 D A 無參考比較例15 配方12 D B 無 33 201215322 其結果’將在5〜25°C之範圍的SFC為3〜18%的配方例 3〜11急冷混捏處理的油脂組成物[參考實施例1〜i3(有作急冷混捏處理)]的情況中，任一者皆外觀良好，亦即流動性良好，另外，風味及食感亦為良好。另一方面，將在5〜25 C之範圍的SFC未滿3 %的配方例1及2急冷混捏處理的油脂組成物[參考比較例1〜2(有作急冷混捏處理)]任一者皆為流動性過高，而不具有將碎末食物等凝聚所需的充分硬度。另外，將在5〜25°C之範圍的SFC大於18%的配方例12 急冷混捏處理的油脂組成物[參考比較例3 (有作急冷混捏處理)]為非常硬，而難以與碎末食物等混合。另一方面，並未急冷混捏處理的油脂組成物[參考比較例4〜15(無作急冷混捏處理)]任一者皆為流動性過高，而不具有將碎末食物等凝聚所需的充分的硬度。由該等結果可知’即使在5〜25。(：之範圍的SFG為3〜18%，如果不將油脂急冷混捏處理’就無法得到能發揮本發明效果的油脂組成物。〈鮪魚片的糰狀食物之製造及評估> 將上述所製造出的配方例4、7、9、及1 〇急冷混捏處理的油脂組成物[參考實施例1 〇〜13 (有作急冷混捏處理)]與箱魚片混合，而製造出鮪魚片的糰狀食物，並作評估。具體而言，藉由在缔魚片（Inaba食品股份有限公司製，商品名：Light Tuna Flake，未加食鹽、未使用油）i8〇g中加入各油脂組成物30g之後’以食物處理器切碎、混合3〇秒鐘’而製造出鮪魚片的糰狀食物。針對所得到的鮪魚片的糰狀食物，評估外觀及食感。S 32 201215322 [Table 6] Appearance, flavor, texture, and composition of the oil-and-fat composition, the presence or absence of the formulation, the appearance flavor, and the presence or absence of the texture quenching and kneading treatment. Reference Example 1 Formulation 3 BA Reference Example 2 Formulation 4 AA Reference Example 3 Formulation 5 AA Reference Example 4 Formulation 6 BA Reference Example 5 Formulation 7 AA Reference Example 6 Formulation 6 BA Reference Example 7 Formulation 9 AA Reference Example 8 Formulation 10 AA Reference Example 9 Formulation 11 BA Reference Example 10 Formulation 4 AA Reference Example 11 Formulation 7 AA Reference Example 12 Formulation 9 AA Reference Example 13 Formulation 10 AA [Table 7] Appearance and flavor of the fat composition , food sensation, quenching and kneading treatment, presence or absence of formula, appearance, taste, quenching and kneading treatment. Reference Example 1 Formulation 1 DA Reference Reference Example 2 Formulation 2 DA Reference Reference Example 3 Formulation 2 CB Reference Reference Example 4 Formulation 1 DB No reference comparison example 5 Recipe 2 DB No reference comparison example 6 Recipe 3 DB No reference comparison example 7 Recipe 4 DB No reference comparison 8 Recipe 5 DB No Reference Comparative Example 9 Recipe 6 DB No Reference Comparative Example 10 Recipe 7 DB No Reference Comparative Example 11 Recipe 6 DB Benefit Reference Comparative Example 12 Recipe 9 DB No Reference Comparative Example 13 Recipe 10 DB Reference Comparative Example 14 Recipe 11 DA No reference Comparative Example 15 Formulation 12 DB No 33 201215322 As a result, the oil composition of the formulation 3 to 11 in which the SFC in the range of 5 to 25 ° C was 3 to 18% was quenched and kneaded [Reference Example 1 to In the case of i3 (having a quenching and kneading treatment), either of them has a good appearance, that is, the fluidity is good, and the flavor and texture are also good. On the other hand, in the case of the SFC having a range of 5 to 25 C, less than 3% of the formulation examples 1 and 2, the oil composition of the quenching and kneading treatment [refer to Comparative Examples 1 to 2 (with quenching and kneading treatment)] It is too fluid, and does not have sufficient hardness to coagulate the broken food or the like. Further, in the formulation 12 in which the SFC in the range of 5 to 25 ° C is more than 18%, the oil composition of the quenching and kneading treatment [refer to Comparative Example 3 (with quenching and kneading treatment)] is very hard, and it is difficult to be mixed with the shredded food. Wait for mixing. On the other hand, the oil-and-fat composition which has not been subjected to the quenching and kneading treatment [refer to Comparative Examples 4 to 15 (without quenching and kneading treatment)] is too fluid, and does not have the necessity of agglomerating the ground food or the like. Full hardness. From these results, it is known that 'even at 5 to 25. (The range of SFG is 3 to 18%, and if the oil is not quenched and kneaded, the oil and fat composition which can exhibit the effects of the present invention cannot be obtained. <Manufacture and evaluation of the dough-like food of the squid slices> Formulations 4, 7, 9, and 1 of the manufactured fat-and-kneading oil-and-fat composition [Reference Example 1 〇~13 (with quenching and kneading treatment)] were mixed with box fish fillets to produce salmon fillets. In the case of a fish fillet (Inaba Food Co., Ltd., trade name: Light Tuna Flake, no salt, no oil) i8〇g, each fat composition is added. After 30 g, 'sliced with a food processor and mixed for 3 sec seconds' to make a dough-shaped food of squid slices. The appearance and texture of the squid pieces of the obtained squid pieces were evaluated.

S 34 201215322 其結果，使用任一油脂組成物所製造出的鮪魚片的糰狀食物，外觀與食感皆為良好。具體而言，不會散開而具有整體感。另外，若進行試吃，則在口中不會散開，沒有黏糊感，在味道方面濃郁感增加，而為美味的。 <鮪魚片的糰狀食物之比較例之製造及評估1 > 作為比較對照，在鮪魚片（Inaba食品股份有限公司製，商品名：Light Tuna Flake，未加食鹽、未使用油）i80g中不加入油脂組成物，以食物處理器切碎、混合3〇秒鐘，製造出鮪魚片切碎食。其結果’所得到的鮪魚片切碎食散開而沒有整體感。另外，若試吃所得到的館魚片切碎食，則會在口中散開。 <鮪魚片的糰狀食物之比較例之製造及評估2 > 在鮪魚片（Inaba食品股份有限公司製，商品名：Light Tuna Flake，未加食鹽、未使用油）180g中加入市售的美乃滋30g之後，以食物處理器切碎、混合30秒鐘，而製造出鮪魚片的美乃滋拌醬。所得到的鮪魚片的美乃滋拌醬不會散開，而具有整體感。但是，若試吃所得到的鮪魚片的美乃滋拌醬，則會在口中散開，並具有少許黏糊感。 [實施例1〜11、比較例1〜5] <適合吞π燕及/或。且°爵困難者之輔助攝食用之油脂組成物之製造> 分別在上述配方例4中，以成為0.5質量。/。的方式添加表 8所示的乳化劑，將組成物急冷混捏處理，藉此製造出油脂 35 201215322 組成物。此外，所使用的乳化劑如以下所述。S 34 201215322 As a result, the squid piece of the squid piece produced using any of the oil and fat compositions has a good appearance and texture. Specifically, it does not spread out and has a sense of unity. In addition, if you try it, it will not spread out in the mouth, there is no sticky feeling, and the sense of richness in taste is increased, and it is delicious. <Manufacturing and Evaluation of Comparative Example of Sliced Food of Cod Slices 1> As a comparative control, squid pieces (product name: Light Tuna Flake, no salt, no oil) The oil composition was not added to the i80g, and it was chopped and mixed for 3 seconds with a food processor to produce a cod fillet. As a result, the obtained squid pieces were chopped and scattered, and there was no overall feeling. In addition, if you try to eat the fish fillets, you will spread them in your mouth. <Production and Evaluation of Comparative Example of Sliced Food of Cod Fillet 2 > In the 180g of the squid piece (Inaba Food Co., Ltd., trade name: Light Tuna Flake, no salt, unused oil) After the sale of the cannabis 30g, the food processor is chopped and mixed for 30 seconds to make a cod fillet. The resulting squid slices of mayonnaise do not spread out and have a holistic feel. However, if you try the squid slices of the squid, you will spread it in your mouth and have a little sticky feeling. [Examples 1 to 11 and Comparative Examples 1 to 5] < Suitable for swallowing and/or swallowing. In the above-mentioned Formulation Example 4, it was made into 0.5 mass, respectively. /. The emulsifier shown in Table 8 was added in the same manner, and the composition was quenched and kneaded to thereby produce a composition of fats and oils 35 201215322. Further, the emulsifier used is as described below.

乳化劑A:太陽化學公司製，商品名：SUNSOFT O-30V 乳化劑B:太陽化學公司製，商品名：SUNSOFT Q-1810s 乳化劑C :太陽化學公司製，商品名：SUNSOFT Q-1710SEmulsifier A: manufactured by Sun Chemical Co., Ltd., trade name: SUNSOFT O-30V Emulsifier B: manufactured by Sun Chemical Co., Ltd., trade name: SUNSOFT Q-1810s Emulsifier C: manufactured by Sun Chemical Co., Ltd., trade name: SUNSOFT Q-1710S

乳化劑D:太陽化學公司製，商品名：SUNSOFT Q-17B 乳化劑E:太陽化學公司製，商品名：SUNSOFT Q-18B 乳化劑F:太陽化學公司製，商品名：SUNSOFT A-173E 乳化劑G:理研維他命公司製，商品名：POEMDO-IOOV 乳化劑Η :理研維他命公司製，商品名：POEM J-0081HVEmulsifier D: manufactured by Sun Chemical Co., Ltd., trade name: SUNSOFT Q-17B Emulsifier E: manufactured by Sun Chemical Co., Ltd., trade name: SUNSOFT Q-18B Emulsifier F: manufactured by Sun Chemical Co., Ltd., trade name: SUNSOFT A-173E Emulsifier G: Riken Vitamin Co., Ltd., trade name: POEMDO-IOOV Emulsifier Η: Riken Vitamin Company, trade name: POEM J-0081HV

乳化劑I:太陽化學公司製，商品名：SUNSOFT A-181E 乳化劑J:太陽化學公司製，商品名：SUNSOFT A-121E 乳化劑K :理研維他命公司製，商品名：POEMG-002 乳化劑L :太陽化學公司製，商品名：SUNSOFT N0.68INUEmulsifier I: manufactured by Sun Chemical Co., Ltd., trade name: SUNSOFT A-181E Emulsifier J: manufactured by Sun Chemical Co., Ltd., trade name: SUNSOFT A-121E Emulsifier K: manufactured by Riken Vitamin Co., Ltd., trade name: POEMG-002 Emulsifier L :made by Sun Chemical Co., Ltd., trade name: SUNSOFT N0.68INU

乳化劑Μ :太陽化學公司製，商品名：SUNSOFT No.25-ODVEmulsifier Μ: manufactured by Sun Chemical Co., Ltd., trade name: SUNSOFT No.25-ODV

乳化劑N :理研維他命公司製，商品名：RIKEMAL PO-100VEmulsifier N: Riken Vitamin Co., Ltd., trade name: RIKEMAL PO-100V

乳化劑Ο :理研維他命公司製，商品名：POEM O-80V 36Emulsifier Ο: Riken Vitamin Company, trade name: POEM O-80V 36

S 201215322 [表8] 乳化劑一般名 HLB A 甘油脂肪酸s旨單甘油單油酸酯 2.8 B 聚甘油脂肪酸酯 ___甘油十硬脂酸酯 3.0 C _卞甘油十油酸酯 3.0 D 二甘油單•二油酸酯 6.5 E F ___單•二硬脂酸酯 6.5 五甘油三油酸酯 7.0 G Η _ 一甘油單油酸S旨 6.0 十甘油單硬脂酸酯 12.0 1 _____^甘油單硬脂酸酯 13.0 J 五甘油單月桂酸酯 14.0 κ 有機酸單甘油醋醋酸單月桂酸酯 0 L 號辑酸單甘油單硬脂酸酯 8.5 Μ 丙二醇脂肪酸酯單油酸酯 3.0 Ν 單油酸酯 9.4 0 去水山梨醇脂肪酸酯單油酸酯 4.9 具體而言，分別將菜籽油9〇質量％、高芬酸菜籽油的極度硬化油1〇質量％置入容器，進一步以成為05質量％的方式添加表8所記載的各種乳化劑，在80°c加熱溶解混合後將各器置入冰水中，並加以混捏，藉此得到急冷混捏處里的〉由月旨組成物50g。作為比較對照，除了不添加乳化劑以外，係以同樣的方式，得到急冷混捏處理的油脂組成物5〇g。 <輔助攝食心餘成物之外觀、風味、食感> •十對所得到的各油脂組成物之乳化劑之溶解性、風未在搓洗中的洗淨性、及在浸置清洗中的洗淨性作評估。在搓洗中的洗淨性係藉由以下的方法作評估。將均勾塗有各油腊組成物5g的陶盤(直徑18em)，使洗潔液渗入海錦 37 201215322 中，以其對盤子全體搓洗5秒鐘，以4〇t的水進行水洗之後，觀察其狀‘4。洗潔液使用將市售的厨房用洗劑（商品名：S 201215322 [Table 8] Emulsifier General name HLB A Glycerol fatty acid s intended monoglycerol monooleate 2.8 B Polyglycerol fatty acid ester ___glyceryl stearyl stearate 3.0 C 卞 glycerol decaoleate 3.0 D II Glycerol mono•dioleate 6.5 EF ___mono• distearate 6.5 pentaglycerol trioleate 7.0 G Η _ monoglycerol monooleic acid S 6.0 6.0 glycerol monostearate 12.0 1 _____^ glycerol Stearate 13.0 J pentaglycerol monolaurate 14.0 κ organic acid monoglycerol acetate monolaurate 0 L acid monoglyceride monostearate 8.5 丙 propylene glycol fatty acid ester monooleate 3.0 Ν single oil Acid ester 9.4 0 sorbitan fatty acid ester monooleate 4.9 Specifically, 9 〇 mass% of rapeseed oil and 1 〇 mass % of extremely hardened oil of high-fensic rapeseed oil are placed in a container, and further Each of the emulsifiers described in Table 8 was added in an amount of 5% by mass, and the mixture was heated and dissolved at 80 ° C, and the respective devices were placed in ice water, and kneaded, whereby the composition of the chilled kneaded portion was obtained. 50g. As a comparative control, in the same manner as in the absence of the addition of the emulsifier, 5 g of the oil composition of the quenching and kneading treatment was obtained. <Appearance, flavor, and texture of the auxiliary food intake; > • Solubility of the emulsifier of each of the obtained oil and fat compositions, the cleanliness of the wind during washing, and the immersion cleaning The evaluation of the detergency. The detergency in the rinsing was evaluated by the following method. A pottery dish (diameter 18em) of 5g of each oil wax composition was hook-coated, and the washing liquid was infiltrated into Haijin 37 201215322, and the whole dish was rinsed for 5 seconds, and washed with 4 〇t of water. Observe its shape '4. The washing liquid uses a commercially available kitchen lotion (trade name:

Kyuky_，花王公司製）以25t的水稀釋的i質量％水溶液。另外’在浸置清洗中的洗淨性係藉由以下的方法作評估。首先，在内部由底部算起3cm為止的部分薄塗各、由月^ 成物〇.5歸積為1G_的樣錢巾，添加魏所使用Γ 同洗潔液7〇g，以«栓緊，上下激烈_3咖的相置3〇分鐘。㈣。⑽水歸錢_錢錢灸’韵洗淨前後附著於前述樣本瓶的油的狀態而作評估。比較將评估結果揭示於表9。另外，久τ5 下所示。此外，分別在表中以「洗淨評估基準如《洗淨性的評估’「洗淨性2」表示在*置i二评估。另外，表中的「―」意指並未實施評估。'的乳化劑的溶解性 A.完全溶解。 B:並未完全溶解。風味 A .良好。 B :有異味、異臭》在槎洗中的洗淨性(洗淨性1) A:盤子上的油脂完全脫落。 B.盤子上的油脂並未完全脫落。在浸置清洗中的洗淨性(洗淨性2) A:與洗淨前相比，非常多的油脂脫落Kyuky_, manufactured by Kao Corporation, an i mass% aqueous solution diluted with 25 t of water. Further, the detergency in the immersion cleaning was evaluated by the following method. First, a part of the thin coat, which is 3 cm from the bottom, and a sample of the money, which is reduced to 1G by the moon, is added to the sputum. Tight, up and down intense _3 coffee set for 3 minutes. (4). (10) Water returning money _ money money moxibustion rhyme The state of the oil attached to the sample bottle before and after washing is evaluated. Comparison The results of the evaluation are disclosed in Table 9. In addition, it is shown under τ5 for a long time. In addition, in the table, "Evaluation criteria such as "evaluation of detergency" and "washability 2" are indicated in the table. In addition, the "-" in the table means that the evaluation has not been carried out. 'Solubility of the emulsifier A. Completely dissolved. B: Not completely dissolved. Flavor A. Good. B: odor and odor. Washability in rinsing (detergency 1) A: The grease on the plate is completely detached. B. The grease on the plate is not completely peeled off. Washability in immersion cleaning (detergency 2) A: A lot of grease is lost compared with before washing

S 38 201215322 B :與洗淨前相比，許多油脂脫落，然而與A相比，殘留的油脂較多。 C :與洗淨前相比，可確認油脂脫落，。 D :與洗淨前相比，油脂幾乎沒有脫落。 [表9]S 38 201215322 B : Many oils are detached compared to before washing, but there are more greases remaining than A. C : It is confirmed that the grease is peeled off compared with before washing. D: The fat is hardly peeled off compared with before washing. [Table 9]

油脂乳化劑 (0.5%) 乳化劑之溶解i生風味洗淨性1 洗淨性2 比較例1 配方4 無 — — B D 實施例1 配方4 A A A A C 實施例2 配方4 B A A A C 實施例3 配方4 C A A A C 實施例4 配方4 D A A A A 實施例5 配方4 E A A A C 實施例6 配方4 F A A A B 實施例7 配方4 G A A A A 比較例2 配方4 Η B — — — 比較例3 配方4 I B — — — 比較例4 配方4 J B — — — 比較例5 配方4 Κ A A A D 實施例8 配方4 L A A A B 實施例9 配方4 Μ A A A — 實施例10 配方4 N A A A C 實施例11 配方4 0 A A A C 其結果，添加HLB大於10的乳化劑Η〜J的油脂組成物 (比較例2〜4)中，所添加的乳化劑並未溶解，無法得到均勻的組成物。另一方面，在添加HLB小於1的乳化劑Κ的油脂組成物（比較例5)的情況，乳化劑的溶解性或風味良好，在且搓洗中的洗淨性亦為良好，而在浸置清洗中，與並未添加乳化劑的油脂組成物（比較例1)同樣地，油脂幾乎沒有脫落。該等的結果可知，在乳化劑的HLB值大於10的情況中， 39 201215322 乳化劑對於油脂組成物的溶解性差，難以得到均勻的組成物，另一方面，在乳化劑的HLB值小於1的情況中，乳化劑添加所產生的洗淨性改善效果容易變得不足。相對於此，在添加HLB為1〜1〇的乳化劑A〜G、L〜〇的油脂組成物（實施例1〜11)的情況中，乳化劑之溶解性或風味良好，甚至在搓洗中的洗淨性與在浸置清洗中的洗淨性任一者皆為良好。其中，在添加乳化劑D、ρ、〇、l的油脂組成物（實施例4、6〜8)的情況中，可知即使在25〇c這樣的低溫下浸置清洗，洗淨性依然優異。添加乳化劑^^或^的油脂組成物（實施例4或7)表現出特別良好的洗淨性。 [實施例12〜15、比較例6〜9] <適合吞嚥及/或咀嚼困難者之輔助攝食用之油脂組成物之製造> 分別在上述配方例3、6、8及9中，以成為〇.5質量❶/〇的方式添加表8所示的乳化劑g，將組成物急冷混捏處理，藉此製造出油脂組成物。具體而言，分別將菜籽油9〇質量％、高芬酸菜籽油的極度硬化油1〇質量％置入容器，進一步以成為〇5質量％的方式添加乳化劑G，在80。(：加熱溶解混合後，將容器置入冰水中’並加以混捏，藉此得到急冷混捏處理的油脂組成物 5〇g。作為比較對照，除了不添加乳化劑以外，係以同樣的方式得到急冷混捏處理的油脂組成物5 〇 g。 <輔助攝食用油脂組成物之外觀、風味、食感> 針對所得到的各油脂組成物之乳化劑之溶解性、風Grease emulsifier (0.5%) Dissolving emulsifier i-flavor washability 1 Washability 2 Comparative Example 1 Formulation 4 None - BD Example 1 Formulation 4 AAAAC Example 2 Formulation 4 BAAAC Example 3 Formulation 4 CAAAC Implementation Example 4 Formulation 4 DAAAA Example 5 Formulation 4 EAAAC Example 6 Formulation 4 FAAAB Example 7 Formulation 4 GAAAA Comparative Example 2 Formulation 4 Η B — — — Comparative Example 3 Formulation 4 IB — — — Comparative Example 4 Formulation 4 JB — — - Comparative Example 5 Formulation 4 AAA AAAD Example 8 Formulation 4 LAAAB Example 9 Formulation 4 AAA AAA - Example 10 Formulation 4 NAAAC Example 11 Formulation 4 0 AAAC As a result, an emulsifier having an HLB of more than 10 Η~J was added. In the composition (Comparative Examples 2 to 4), the added emulsifier was not dissolved, and a uniform composition could not be obtained. On the other hand, when the fat or oil composition of the emulsifier having an HLB of less than 1 (Comparative Example 5) was added, the solubility and flavor of the emulsifier were good, and the detergency during rinsing was also good, and the immersion was good. In the washing, the oil and fat hardly fell off similarly to the oil and fat composition (Comparative Example 1) to which no emulsifier was added. As a result of the above, in the case where the HLB value of the emulsifier is more than 10, 39 201215322 emulsifier has poor solubility in the oil and fat composition, and it is difficult to obtain a uniform composition. On the other hand, the HLB value of the emulsifier is less than 1. In the case, the effect of improving the detergency by the addition of the emulsifier tends to be insufficient. On the other hand, in the case of adding the fat or oil compositions of the emulsifiers A to G and L to HL having an HLB of 1 to 1 Torr (Examples 1 to 11), the solubility or flavor of the emulsifier is good, even in the rinsing. Both the detergency and the detergency in the immersion cleaning are good. In the case of adding the oil composition of the emulsifiers D, ρ, 〇, and l (Examples 4 and 6 to 8), it was found that the rinsing property was excellent even when immersed and washed at a low temperature of 25 〇c. The fat or oil composition (Example 4 or 7) to which the emulsifier or the like was added exhibited particularly good detergency. [Examples 12 to 15 and Comparative Examples 6 to 9] <Production of fat and oil composition for assisted eating by those who have difficulty swallowing and/or chewing> In each of Formulations 3, 6, 8, and 9, respectively, The emulsifier g shown in Table 8 was added in such a manner that it was ❶5 mass ❶/〇, and the composition was quenched and kneaded to produce a fat or oil composition. Specifically, the emulsifier G was added to the container in an amount of 9% by mass of the rapeseed oil and 1% by mass of the extremely hardened oil of the high-fat rapeseed oil, and the emulsifier G was further added at 80% by mass. (: After heating and dissolving and mixing, the container was placed in ice water' and kneaded, whereby 5 g of the oil composition for quenching and kneading was obtained. As a comparative control, quenching was obtained in the same manner except that no emulsifier was added. The oil-and-fat composition of the kneading treatment is 5 〇g. <Appearance, flavor, and texture of the auxiliary edible oil and fat composition> The solubility and odor of the emulsifier of each of the obtained oil and fat compositions

S 40 201215322 味、在搓洗中的洗淨性、及在浸置清洗中的洗淨性，以與實施例1等同樣的方式評估。將評估結果揭示於表10。表10 中的各種符號與表9相同。其結果’添加乳化劑G的油脂組成物（實施例丨2〜15)，全部皆為具有乳化劑的溶解性或風味良好，甚至在搓洗中的洗淨性與在浸置清洗中的洗淨性的任一者皆為良好。 [表 10] 油脂乳化劑 (0.5%) 乳化劑之溶解性風味洗淨性1 _— 洗淨性2 比較例6 配方3 無 — — B D 實施例12 配方3 G A A A A _ 比較例7 配方6 無 — — B ----〆 D 實施例13 配方6 G A A A ___ A__ 比較例B 配方8 無 — — B D 實施例14 配方8 G A A A _^ A 比較例9. 配方9 無 — — B V 實施例15 配方9 G A A A — A -- [實施例16、17、比較例1〇] 在上述配方例4中，以成為〇.5或〇.9質量％的方式添加表8所示的乳化劑G ,將組成物急冷混捏處理，藉此製造出油脂組成物’並測定其SFC(%)。作為對照組，除了不添加乳化劑G以外，係以同樣的方式製造出油脂組成物，亦對其測定SFC(°/〇)。具體而言，在上述參考例之中，與對於急冷混捏處理前的配方例〖等作測定的情況同樣的方式作測定。將測疋結果揭示於表11。此結果，以成為〇 5或〇 9質量 %的方式添加乳化劑的油脂組成物之SFC與並未添加乳化劑的油脂組成物之SFC大致為相同程度。亦即確認了乳化劑 201215322 的添加不太會影響SFC。 [表 11] 實施例16 實施例17 比較例10 乳化劑G 0.5質量。么添加乳化劑G 0.9質量&。添加乳化劑G 来添加 5°C 9.8 11.2 10.8 10°C 10.7 10.4 10.1 15°C 10.4 10.1 10.4 20°C 10.0 10.6 10.5 25〇C 9.3 9.9 10.2 30°C 9.3 10.5 9.5 35〇C 8.0 6.9 8.2 40°C 6.5 7.8 7.0 [實施例18〜22、比較例11〜13] 在上述配方例4中，以成為0.5質量％的方式添加表8所示的乳化劑G，將組成物急冷混捏處理，藉此製造出油脂組成物[實施例7]，將其用來製造各種糰狀食物，並進行評估。 <魚板的糰狀食物之製造及評估> 在魚板(一正蒲鋅股份有限公司製，商品名：Mamekama) 150g中加入上述油脂組成物[實施例7]15g之後，以食物處理器切碎、混合30秒鐘，藉此製造出魚板的糰狀食物（實施例 18)。其結果，所得到的魚板的糰狀食物不會散開，而具有整體感。另外，若試吃所得到的魚板的糰狀食物，則在口中不會散開，也沒有黏糊性，在味道方面，濃郁感增加，而為美味的。 <魚板的糰狀食物之比較例之製造及評估> 在魚板（一正蒲鉾股份有限公司製，商品名： 42S 40 201215322 The taste, the detergency during rinsing, and the detergency during immersion cleaning were evaluated in the same manner as in Example 1 and the like. The evaluation results are disclosed in Table 10. The various symbols in Table 10 are the same as in Table 9. As a result, the oil-and-fat composition of the emulsifier G (Examples 2 to 15) was added, and all of them had good solubility or flavor with an emulsifier, and even the washing property in the rinsing and the washing in the immersion cleaning. Any of the sexes is good. [Table 10] Grease Emulsifier (0.5%) Solubility Flavor Washability of Emulsifier 1 _ - Detergency 2 Comparative Example 6 Formulation 3 None - BD Example 12 Formulation 3 GAAAA _ Comparative Example 7 Formulation 6 None - — B ----〆D Example 13 Formulation 6 GAAA ___ A__ Comparative Example B Formulation 8 None — BD Example 14 Formulation 8 GAAA _^ A Comparative Example 9. Formulation 9 None — BV Example 15 Formulation 9 GAAA - A - [Examples 16 and 17 and Comparative Example 1] In the above-mentioned Formulation Example 4, the emulsifier G shown in Table 8 was added so as to be 〇.5 or 〇.9% by mass, and the composition was quenched. The kneading treatment was carried out to thereby produce the oil and fat composition 'and the SFC (%) thereof was measured. As a control group, an oil and fat composition was produced in the same manner except that the emulsifier G was not added, and SFC (°/〇) was also measured. Specifically, in the above-mentioned reference examples, the measurement was carried out in the same manner as in the case of the measurement before the quenching and kneading treatment. The test results are disclosed in Table 11. As a result, the SFC of the oil and fat composition in which the emulsifier is added in an amount of 〇 5 or 〇 9 % by mass is substantially the same as the SFC of the oil and fat composition in which the emulsifier is not added. It is also confirmed that the addition of emulsifier 201215322 does not affect SFC. [Table 11] Example 16 Example 17 Comparative Example 10 Emulsifier G 0.5 mass. What is the addition of emulsifier G 0.9 mass & Add emulsifier G to add 5 °C 9.8 11.2 10.8 10 °C 10.7 10.4 10.1 15 °C 10.4 10.1 10.4 20 °C 10.0 10.6 10.5 25〇C 9.3 9.9 10.2 30 °C 9.3 10.5 9.5 35〇C 8.0 6.9 8.2 40° C 6.5 7.8 7.0 [Examples 18 to 22, and Comparative Examples 11 to 13] In the above-mentioned Formulation Example 4, the emulsifier G shown in Table 8 was added so as to be 0.5% by mass, and the composition was quenched and kneaded. A grease composition [Example 7] was produced and used to make various dough-like foods and evaluated. <Manufacturing and evaluation of the dough-like food of the fish plate> After adding 15 g of the above-mentioned fat or oil composition [Example 7] to 150 g of fish plate (manufactured by Toho Kagyo Co., Ltd.), the food was treated with food. The machine was chopped and mixed for 30 seconds, thereby producing a dough-like food of the fish plate (Example 18). As a result, the doughy food of the obtained fish plate does not spread, but has a holistic feeling. In addition, if you try to eat the fishy food of the fish plate, it will not spread out in the mouth, and it will not be sticky. In terms of taste, the richness will increase and it will be delicious. <Manufacture and evaluation of comparative examples of dough-like foods of fish plate> In fish plate (manufactured by Masahiro Kasei Co., Ltd., trade name: 42

S 201215322S 201215322

Mamekama)150g中加入沙拉油（日清OilliO Group股份有限公司製，商品名：日清沙拉油）15g之後，以以食物處理器切碎、混合30秒鐘，藉此製造出魚板的粉碎食品（比較例11)。其結果，所得到的魚板之粉碎食品不具有整體感。另外，若試吃所得到的魚板之粉碎食品，則會在口中散開，並且黏糊，在味道方面，油味強烈，而有不協調感。 <碎肉的糰狀食物之製造及評估> 在加熱調理的碎肉150g中加入上述油脂組成物[實施例7]30g之後，以食物處理器切碎，並混合30秒鐘，藉此製造出碎肉的糰狀食物（實施例19)。其結果，所得到的碎肉的糰狀食物不會散開，而具有 ' 整體感。另外，若試吃所得到的碎肉的糰狀食物，則在口 • 中不會散開、肉的粒子軟且細，呈濕潤的食感，而且在味道方面，渡郁感增加，而為美味的。 <碎肉的糰狀食物之比較例之製造及評估> 在加熱調理的碎肉150g中加入沙拉油（日清OilliO Group股份有限公司製，商品名：曰清沙拉油）30g之後，以食物處理器切碎、混合30秒鐘，藉此製造出碎肉的粉碎食品（比較例12)。其結果，所得到的碎肉的粉碎食品不具有整體感。另外，若試吃所得到的碎肉之粉碎食品，則會在口中散開，肉的粒子硬，太過乾燥，食感差。 <烤魚的糰狀食物之製造及評估> 在以烤架燒烤的烤魚（鱈魚的切塊）15 0 g中加入上述油 43 201215322 脂組成物[實施例7]30g之後，以食物處理器切碎，並混合30 秒鐘，藉此製造出烤魚的糰狀食物[實施例20]。其結果，所得到的烤魚的糰狀食物不會散開，而具有整體感。另外，若試吃所得到的烤魚的糰狀食物，則在口中不會散開，魚的纖維軟且細，在味道方面濃郁感增加，而為美味的。 <烤魚的糰狀食物之比較例之製造及評估> 在以烤架燒烤的烤魚（鳕魚的切塊）150g中加入沙拉油 (日清OilliO Group股份有限公司製，商品名；日清菜籽油）30g之後，以食物處理器切碎、混合30秒鐘，藉此製造出烤魚的粉碎食品（比較例19)。其結果，所得到的烤魚之粉碎食品不具有整體感。另外，若試吃所得到烤魚的粉碎食品，則會在口中散開，魚的纖維硬，而有殘留感。 <青花菜的糰狀食物之製造及評估> 在燙熟的青花菜2 0 0g中加入上述油脂組成物[實施例 7]10g之後，以食物處理器切碎、混合3分鐘，藉此製造出青花菜的糰狀食物(實施例21>。其結果，所得到的青花菜的糰狀食物不會散開，而具有整體感。另外，若試吃所得到的青花菜的糰狀食物，則軟的食感，而且在口中不會散開，而具有整體感。在味道方面濃郁感增加，而為美味的。 <高麗菜的糰狀食物之製造及評估> 將川燙後的高麗菜1 〇〇g切細成約5mm以下的大小後， 44Mamekama) 15g of salad oil (manufactured by Nissin OilliO Group Co., Ltd., trade name: Nissin salad oil) was added to 150g, and then chopped and mixed for 30 seconds with a food processor to produce a fried food of fish plate. (Comparative Example 11). As a result, the obtained pulverized food of the fish plate did not have an overall feeling. In addition, if you try to eat the pulverized food of the fish plate, it will spread out in the mouth, and it will be sticky. In terms of taste, the oily taste is strong and there is a sense of discomfort. <Manufacturing and Evaluation of Ground Food of Minced Meat> After adding 30 g of the above-mentioned fat or oil composition [Example 7] to 150 g of heat-conditioned minced meat, it was chopped by a food processor and mixed for 30 seconds. A lumpy food of minced meat was produced (Example 19). As a result, the doughy food of the obtained minced meat does not spread, but has a sense of overallity. In addition, if you try to eat the lumpy food of the minced meat, it will not spread out in the mouth, the meat particles will be soft and fine, and it will have a moist texture, and in the taste, the lingering sensation will increase and it will be delicious. of. <Production and Evaluation of Comparative Example of Ground Food of Minced Meat> After adding 30 g of salad oil (manufactured by Nissin OilliO Group Co., Ltd., trade name: 曰清沙拉油) to 150 g of heat-conditioned minced meat, The food processor was chopped and mixed for 30 seconds, thereby producing a ground food of crushed meat (Comparative Example 12). As a result, the obtained ground food of the ground meat does not have an overall feeling. In addition, if you try to eat the crushed food of the minced meat, it will spread out in the mouth, the particles of the meat are hard, too dry, and the food is poor. <Manufacturing and evaluation of dough-like food of grilled fish> The above oil 43 201215322 fat composition [Example 7] 30 g was added to 150 g of grilled fish (cut of squid) grilled on a grill, and food was added. The processor was chopped and mixed for 30 seconds, thereby producing a dough-like food of grilled fish [Example 20]. As a result, the doughy food of the obtained grilled fish does not spread, but has a holistic feeling. In addition, if you try to eat the dough-like food of the grilled fish, it will not spread out in the mouth, the fiber of the fish is soft and fine, and the richness of the taste is increased, which is delicious. <Manufacturing and Evaluation of Comparative Example of Baked Fish Foods> Salad oil was added to 150 g of grilled fish (cut squid) grilled on a grill (manufactured by Nissin OilliO Group Co., Ltd., trade name; After 30 g of Rig of Rapeseed Seed Oil, it was chopped and mixed with a food processor for 30 seconds, thereby producing a ground food of roasted fish (Comparative Example 19). As a result, the obtained pulverized food of the grilled fish does not have a holistic feeling. In addition, if you try to eat the pulverized food of the grilled fish, it will spread out in the mouth, and the fiber of the fish will be hard and have a residual feeling. <Manufacture and evaluation of lumpy food of broccoli> 10 g of the above-mentioned fat or oil composition [Example 7] was added to 200 g of broccoli, and then chopped and mixed for 3 minutes with a food processor. A lumpy food of broccoli was produced (Example 21 &gt. As a result, the lumpy food of the obtained broccoli did not spread, but had a holistic feeling. In addition, if the lycopine obtained from the test was eaten, It has a soft texture and does not spread out in the mouth, but has a sense of wholeness. The richness in taste is increased, and it is delicious. <The manufacture and evaluation of the food of the cabbage.> After the dish 1 is cut into a size of about 5 mm or less, 44

S 201215322 加入上述油脂組成物[實施例7]50g，然後混合，藉此製造出高麗菜的糰狀食物（實施例22)。其結果，所得到的高麗菜的糰狀食物不會散開，而具有整體感。另外，若試吃所得到的高麗菜的糰狀食物，則在口中不會散開，也沒有黏糊性，在味道方面濃郁感增加，而為美味的。 [產業上之可利用性] 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之油脂組成物，可簡便地製造吞嚥及/或咀嚼困難者可容易攝食的食品，因此主要可利用在吞嚥及/或咀嚼困難者用的食品之製造領域或看護·醫療的領域。【圖式簡單說明：J * (無）【主要元件符號說明】 (無） 45S 201215322 50 g of the above fat and oil composition [Example 7] was added, followed by mixing, thereby producing a doughy food of Korean cabbage (Example 22). As a result, the doughy food of the obtained Korean cabbage does not spread, but has a holistic feeling. In addition, if you try to eat the food of the cabbage produced, it will not spread out in the mouth, nor will it be sticky, and the richness in taste will increase, but it is delicious. [Industrial Applicability] By using the fat or oil composition of the present invention which is suitable for swallowing and/or chewing, it is possible to easily produce a food which can be easily ingested by people who have difficulty swallowing and/or chewing, and therefore mainly It can be used in the field of manufacturing of foods for people who have difficulty swallowing and/or chewing, or in the field of care and medical care. [Simple description of the diagram: J * (none) [Description of main component symbols] (none) 45

Claims

201215322 VII. Patent application scope: 1. A supplementary edible oil composition suitable for swallowing and/or chewing, characterized by: SFC of 3~18% in the range of 5~25 °C, and containing grease And the composition of the emulsifier having an HLB value of 1 to 10 is obtained 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 oil composition for a person who is difficult to swallow and/or chew in the first or second aspect of the patent application, wherein the emulsifier is selected from the group consisting of diglycerin monooleate and diglycerin dioleate And one or two or more emulsifiers of the group consisting of diglycerin mono-dioleic acid S, pentaglycerol trioleate, and succinic acid monoglyceryl monostearate. 4. The auxiliary edible oil composition for a person who is difficult to swallow and/or chew, as claimed in claim 1 or 2, wherein the emulsifier is selected from the group consisting of diglycerin monooleate and diglycerin dioleate. And one or two or more emulsifiers in the group consisting of diglycerin mono-dioleate. 5. The auxiliary edible fat or oil composition according to any one of claims 1 to 4, which is suitable for swallowing and/or chewing, wherein the composition contains two or more kinds of fats and oils. 6. A supplementary edible oil composition suitable for swallowing and/or chewing difficulties according to item 5 of the patent application, wherein the composition comprises a fat selected from the group consisting of brown net fat and liquid at 20 ° C. One or two or more kinds of fats and oils in the group, and extremely hardened fats and oils having a melting point of 50 to 80 °C. 46 S 201215322 7. The auxiliary edible fat or oil composition suitable for swallowing and/or chewing difficulty according to item 6 of the patent application scope, wherein the composition contains vegetable oil as the above-mentioned fat or oil which is liquid at 20 ° C and contains An extremely hardened oil of canola oil is used as the aforementioned extremely hardened fat. 8. An auxiliary edible oil composition suitable for swallowing and/or chewing in a container, characterized in that it is suitable for swallowing and/or chewing as described in any one of claims 1 to 7 of the patent application. The auxiliary edible edible fat composition is filled into a flexible container. A food for people who have difficulty swallowing and/or chewing, characterized by comprising an auxiliary edible oil composition suitable for swallowing and/or chewing as described in any one of claims 1 to 7 of the patent application, and A fine cut or chopped food of food. 10. A food for persons who have difficulty swallowing and/or chewing, as in claim 9 of the patent application, which further contains water. 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, rice, One or more foods of the group consisting of porridge, bread, and seaweed. 12. A method for producing a food for people who have difficulty swallowing and/or chewing, characterized in that the SFC having a range of 5 to 25 ° C is 3 to 18%, and the oil and fat and the HLB value are 1 to 10 The composition of the agent is subjected to a quenching and kneading treatment to prepare an edible fat or oil composition suitable for swallowing and/or chewing, and mixed with a fine cut or chopped product of the edible food. 13. The manufacturing method of food product 47 201215322 for the swallowing and/or chewing difficulty of claim 12, wherein after the aforementioned kneading > q, the chopping portion is further advanced. 14. Zhong Wei's method of making a mouthwash with a mouth is: after mixing the food that is suitable for choking and/or chewing, and feeding the food that can be ingested, then enter/support the edible oil group/(4) It is called "shearing treatment" (10) 3 to 18% in the range of suitable swallowing pits. The fat composition is obtained by quenching and kneading the composition of the emulsifier containing 5 oils and having an HLB value of 1 to 1 〇. 15·If you apply for the food for the swallowing and/or chewing of foods in the 12th to 14th of the patent application, the method of manufacturing the food for the foods of the swallowing and/or chewing difficulty, the IFC & 丄, r description of the composition of the SFC in the range of 30~40 °C It is 3 to 16%. 16. The application of any of the above-mentioned emulsifiers is selected from the <T<>> Diglycerol monooleate, - 'in the group consisting of oleic acid vinegar, diglycerin mono-dioleate, pentaglycerol trioleate, n and succinic monoglycerol monostearate One or more types of %-forming agents 17. If the patent application is in the range of items 12 to 16, the right to swallow and/or chew the food for those who have difficulty in chewing, the complex w /, Τ is suitable The auxiliary edible food and fat composition of the person who has difficulty in choking and/or squeaking has two or more kinds of fats and oils. 18. The method for producing foods for consuming and/or chewing difficulties according to Item 17 of the patent application scope, wherein the aforementioned It is suitable for swallowing swallows and/or sucking. The auxiliary edible food and fat composition of the hard-to-reacher contains a mixture of oils and fats selected from the group of greases and liquids under the machine, or two or more kinds of fats and oils, and S 48 201215322 Hyun points extremely hardened grease of 50~80 °C. 19. If you apply for the patent range 18 The method for producing foods for those who have difficulty swallowing and/or chewing, wherein the above-mentioned auxiliary edible oil and fat composition suitable for the 呑α燕 and/or (4) difficulty contains vegetable oil as the above-mentioned fat and oil which is liquid under 20 and 7 and contains high The extremely hardened oil of the vegetable (4) is used as the above-mentioned extremely hardened oil. 20. A method for improving the overall feeling of food for people who have difficulty swallowing and/or chewing, characterized in that the SFC in the range of 5 to 25 ° C is 3~ 18%, and a composition containing an oil and fat and an emulsifier having an HLB value of 1 to 10, which is obtained by quenching and kneading, is suitable for swallowing and/or chewing, and is suitable for edible food and fat composition, and fine cuts of foods which can be eaten. Or the chopped material is mixed and further subjected to the chopping treatment. 21. A method for easily ingesting a food of a person who has difficulty swallowing and/or chewing, and is characterized in that it is in the range of 5 to 25. (: the SFC in the range is 3~) 18%, and a composition comprising an oil and fat and an emulsifier having an HLB value of 1 to 1 G, which is obtained by quenching and kneading, is suitable for swallowing swallows and/or consuming an edible fat or oil composition of a person having difficulty in chewing, and foods which are edible fine The material or chopped material is mixed with two kinds of materials and further shredded. 49 201215322 IV. Designation of representative drawings: (1) The representative figure of the case is: ( ) (None) (2) The symbol of the representative figure is simple Explanation: 5. If there is a chemical formula in this case, please disclose the chemical formula that best shows the characteristics of the invention: